No, not the braying and kicking. Even the salad I mentioned before.
Therefore, the salad we call "Russian", is called "Italian" in his homeland but also in Scandinavia, "Piemontese" in France, "Salatka" in Poland and "Polish" in parts of Germany, "Imperial" or "Castilian" in Spain. It's enough to lose the north, and at the same time give wind to the sails of the most outlandish rumors that always sail in the sea of \u200b\u200bfood. Thus for example, says that the dish was invented by the chefs of the Milanese Bona Sforza, who, became Queen of Poland and Grand Duchess of Lithuania in 1518, would have moved along the Baltic Sea where much later were transferred to Russia by Peter the Great. Too bad that in the sixteenth century, the mayonnaise, the fundamental ingredient of the recipe, did not exist. Others attribute the paternity of a salad chef of Savoy in Piedmont, that 'would have prepared the first time at a banquet given to the Russian ambassador, without remember the name of the worthy. Others identify it with the salad "Genovese" already in vogue in the eighteenth century, however, though made of boiled mixed vegetables, was served with salsa verde.
In fact its origin is undoubtedly attributed to a French chef named Lucien Olivier, who directed the mid-nineteenth century the Hermitage Restaurant in Moscow. In those years he came up with a plate richly deserves his aristocratic clientele: boiled and diced vegetables, enriched with salted sturgeon, shrimp, caviar, truffles, veal tongue and other meats, all carefully wrapped and tied to a mayonnaise agretti , and served under gelatin, in the form of aspic. The richest Moscow went into raptures, and it was a triumph. Customers Hermitage were the same then they were going to spend the winter in the Riviera, especially in Nice, between Liguria Bordighera and San Remo, taking with them the stories of ecstasy Salade Olivier, and trying to play it cooks shores. Most probably with little success, as the original recipe was kept secret, and the ingredients are hard to find, but everything suggests that these attempts at imitation, far from being clumsy, now acquired its own dignity, to the point quickly radiate to any where.
It 'just as likely that the Italian version, revised, corrected and lightened the Salade Olivier has been produced just in Liguria and immediately went to Piedmont, where even at the time of my grandparents called " Salada à la Rousse " idiomatically replicating the French courtly tradition. Following in the steps of the Unification of Italy in 1881 is now in effect a flat national circulation, while retaining the original name everywhere. Pellegrino Artusi in that year is to give the recipe of 'Russian Salad , Chios " is now fashionable in the lunches, and the fundamental nature conservatone, cooks the concoction at their pleasure " suggesting what was already diversified use common. The recipe Artusiana is considered by its author, although it says that the complexity, "one of the simplest " includes potatoes, carrots, green beans and beets, all boiled and diced small, more lettuce into strips, boiled eggs , chopped anchovies and pickled cucumbers into rounds. After the dressing with the mayonnaise, the compound is assembled and served in the form of aspic jelly.
few years after the Russian salad which was prepared in Piedmont was already a very different thing, very simple, fresh and immediate, and it is from Piedmont that this new version back to its initial point of irradiation, ie, the Riviera, which he put his own, perhaps in homage to the original recipe, but called it "Salade Piemontaise ," spreading across France where it is still very popular. Compared to ours, we see fewer vegetables but the presence of one or more types of meat, usually ham or chicken, or wuersteln. Much more "Italian" is the " Ensalada Rusa " English sun vegetables and mayonnaise. During the Franco regime had to change his name so as not to remember the homeland of the hated Communism, and it was called "Imperial Ensalada", or more limited " Castellana " because of the time the Spaniards were convinced of having invented them. And the recipe for the Russian name, but now Italian in fact, with few changes rapidly colonized and reached the homeland of Salade Olivier , completely replacing it with its ease of preparation and its low cost, making it the salty Talijianska widespread today.
Now, I am not saying gastronomic chauvinism, but there is no doubt that the Russian Salad recipe prepared in accordance with the Piedmont proven themselves in the beginning of the twentieth century is the best of the many versions exist around the world.
Here's his secret: besides the boiled vegetables, here are potatoes, carrots and peas purposes, we use a good amount of pickles, chopped and washed by an excess of acid in diced, plus you add crumbled tuna and capers, finely chopped. Thus there is a much more interesting result is in consistency, which alternates the soft crunchy vegetables to the gardener, is much richer in flavor and full.
( The photo above is not taken to Moscow, but in the Orthodox Cathedral of St. Nicholas in Nice Marittima was built by 1912 at the expense of Tsar Nicholas II Romanov, and for the benefit of the many Russian nobles that time went to Riviera in winter and the same to whom we owe the origins of Russian salad )
In fact its origin is undoubtedly attributed to a French chef named Lucien Olivier, who directed the mid-nineteenth century the Hermitage Restaurant in Moscow. In those years he came up with a plate richly deserves his aristocratic clientele: boiled and diced vegetables, enriched with salted sturgeon, shrimp, caviar, truffles, veal tongue and other meats, all carefully wrapped and tied to a mayonnaise agretti , and served under gelatin, in the form of aspic. The richest Moscow went into raptures, and it was a triumph. Customers Hermitage were the same then they were going to spend the winter in the Riviera, especially in Nice, between Liguria Bordighera and San Remo, taking with them the stories of ecstasy Salade Olivier, and trying to play it cooks shores. Most probably with little success, as the original recipe was kept secret, and the ingredients are hard to find, but everything suggests that these attempts at imitation, far from being clumsy, now acquired its own dignity, to the point quickly radiate to any where.
It 'just as likely that the Italian version, revised, corrected and lightened the Salade Olivier has been produced just in Liguria and immediately went to Piedmont, where even at the time of my grandparents called " Salada à la Rousse " idiomatically replicating the French courtly tradition. Following in the steps of the Unification of Italy in 1881 is now in effect a flat national circulation, while retaining the original name everywhere. Pellegrino Artusi in that year is to give the recipe of 'Russian Salad , Chios " is now fashionable in the lunches, and the fundamental nature conservatone, cooks the concoction at their pleasure " suggesting what was already diversified use common. The recipe Artusiana is considered by its author, although it says that the complexity, "one of the simplest " includes potatoes, carrots, green beans and beets, all boiled and diced small, more lettuce into strips, boiled eggs , chopped anchovies and pickled cucumbers into rounds. After the dressing with the mayonnaise, the compound is assembled and served in the form of aspic jelly.
few years after the Russian salad which was prepared in Piedmont was already a very different thing, very simple, fresh and immediate, and it is from Piedmont that this new version back to its initial point of irradiation, ie, the Riviera, which he put his own, perhaps in homage to the original recipe, but called it "Salade Piemontaise ," spreading across France where it is still very popular. Compared to ours, we see fewer vegetables but the presence of one or more types of meat, usually ham or chicken, or wuersteln. Much more "Italian" is the " Ensalada Rusa " English sun vegetables and mayonnaise. During the Franco regime had to change his name so as not to remember the homeland of the hated Communism, and it was called "Imperial Ensalada", or more limited " Castellana " because of the time the Spaniards were convinced of having invented them. And the recipe for the Russian name, but now Italian in fact, with few changes rapidly colonized and reached the homeland of Salade Olivier , completely replacing it with its ease of preparation and its low cost, making it the salty Talijianska widespread today.
Now, I am not saying gastronomic chauvinism, but there is no doubt that the Russian Salad recipe prepared in accordance with the Piedmont proven themselves in the beginning of the twentieth century is the best of the many versions exist around the world.
Here's his secret: besides the boiled vegetables, here are potatoes, carrots and peas purposes, we use a good amount of pickles, chopped and washed by an excess of acid in diced, plus you add crumbled tuna and capers, finely chopped. Thus there is a much more interesting result is in consistency, which alternates the soft crunchy vegetables to the gardener, is much richer in flavor and full.
( The photo above is not taken to Moscow, but in the Orthodox Cathedral of St. Nicholas in Nice Marittima was built by 1912 at the expense of Tsar Nicholas II Romanov, and for the benefit of the many Russian nobles that time went to Riviera in winter and the same to whom we owe the origins of Russian salad )
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