Olivier salad is a Russian salad with variable ingredients, but it is typically made with chopped vegetables, meat, and mayonnaise. The key ingredients include diced potatoes, vegetables, eggs, chicken, or ham. This salad is one of the most important appetizers at the New Year's salad buffets in Russia, as well as in some of the other countries of the former USSR.
The original was invented in the 1860s by Lucien Olivier, a chef in the popular Moscow restaurant called L'Hermitage. Olivier guarded the recipe until he died, but it is believed that the recipe was stolen by an employee who watched the chef at work, so the salad is still made today.
Finanziera is an ancient Piedmontese stew with sweet and sour flavors, invented in the 18th century. Made with less noble parts of animals, it used to be a poor man’s dish, but nowadays it is a real treat for all lovers of offal and entrails.
Prepared with leftovers such as peeled crests, rooster wattles, sweetbreads, calf's brain and veins, slowly simmered with garlic, rosemary, bay leaves, giardiniera (chopped vegetables marinated in vinegar), chicken broth, and sweet Marsala wine, finanziera can be served on its own or as an accompaniment to risottos.
Zucchini alla crema is a traditional dish originating from Piedmont. It's made with a combination of zucchini, butter, heavy cream, fresh or dried rosemary, salt, and pepper. The zucchini are trimmed, washed, and cut into pieces, which are then sprinkled with salt to yield the surplus moisture.
The pieces are then cooked in butter, seasoned with salt and pepper, and mixed with heavy cream and rosemary. The dish is cooked over high heat for a few minutes until the cream reduces to sauce consistency. Zucchini alla crema is served while still hot as an accompaniment to other dishes.
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