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Springtime Pastas

May 2, 2013

With classic springtime ingredients arriving at grocery stores and farmer’s markets, it’s time to lighten up that suppertime standby, pasta. Spring’s produce not only brings a variety of fresh flavors to the table; it also gives you a broad range of nutritional benefits. Freshly harvested vegetables taste great in spring pasta recipes and they’re full of vitamins, minerals and antioxidants.

Pasta makes an ideal partner for the lightest, most delicately flavored spring vegetables.The job of the noodles is to make a substantial, but never heavy, meal. It’s also fitting to celebrate the season’s produce bounty with pasta that’s just as varied, such as, farfalle bow ties, fluted garganelli tubes, long, hollow bucatini noodles or broad pappardelle ribbons. Dried pastas are pantry-friendly and offer a satisfying chew, when cooked al dente. Fresh pasta will also work for these lighter dishes.

Whatever vegetables you use, bump up the nutritional content of your spring pasta recipes by skipping regular white pasta and using whole grain varieties instead. Whole wheat and other whole grain pastas make healthy recipes even healthier because they’re produced using grains that haven’t had their germ and bran stripped from the grain. Leaving the grain intact allows you to gain the benefits of the whole grain, which include extra fiber, B vitamins, protein and antioxidants, as well as minerals like selenium, magnesium and potassium. Studies have shown that whole grains help protect against cancer, heart disease and diabetes. Also, whole grains help with weight control. Luckily, it’s a lot easier to find a variety of whole grain pasta options at the grocery store these days.

Pair hearty pasta with these delicate spring veggies and you’ll create a meal that’s both nutritious and satisfying. As different vegetables turn up at your market, you can change up the recipes for added variety. For the healthiest results, prepare dishes using plenty of fiber-rich veggies, smaller portions of pasta and lean protein to make them extra-filling.

Sauces used in springtime pasta dishes are not heavy or meaty. They might feature light protein, such as tuna or chicken, but they are typically vegetarian dishes. Light lemon sauces, vinaigrette and other thin dressings are most commonly used on spring pasta dishes. Light pesto sauces are also good choices. A simple pasta dish can be dressed with some olive oil, sea salt and grated Italian cheese. Including eggs in the preparation may help the dressing adhere to the pasta, as well as provide additional flavor. Chopped herbs can be added as desired.

Some favorite ingredients utilized in springtime pasta recipes are mushrooms and asparagus. Onions are popular inclusions, as are sugar snap peas. Fresh parsley is often included, too. Other fresh spring pasta herbs might include chives and dill. Escarole is frequently utilized in creating spring pastas dishes. Fresh spinach may also be tossed into the pasta. Another popular green used in spring dishes is Swiss chard. 

Pasta Primavera is a very popular spring pasta meal. Zucchini and other squashes are often used in this pasta dish, as can broccoli florets and plum or cherry tomatoes. Tasty elements of crunch or nuttiness, from pine nuts to fava beans, are often included, though many of the spring vegetables, like radishes, can also provide plenty of crisp texture and flavor. Fresh cheeses may also be grated, lightly, on top of spring pastas.

Farfalle with Spring Vegetables

Ingredients:

  • 2 slices of sandwich bread, finely chopped (1 cup)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons snipped chives
  • 1 tablespoon chopped tarragon
  • Salt and freshly ground pepper
  • 1 bunch broccolini
  • 1 pound farfalle
  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced
  • 1 fennel bulb—halved, cored and thinly sliced
  • 2 scallions, thinly sliced
  • 1 cup frozen peas, thawed, or 1 pound fresh peas, shelled
  • 1 tablespoon fresh lemon juice

Directions:

Preheat the oven to 350° F. On a baking sheet, toss the bread with 2 tablespoons of the oil and toast for 8 to 10 minutes, stirring once, until golden. Let cool, then stir in 1 tablespoon each of the parsley and chives and 1/2 tablespoon of the tarragon. Season the crumbs with salt and pepper.

In a pot of boiling salted water, cook the broccolini until tender, about 1 minute. Using tongs or a slotted spoon, transfer the broccolini to a cutting board and coarsely chop.

Boil the pasta in the same pot until al dente. Drain, reserving 1 cup of the pasta cooking water.

In a deep skillet, heat the butter and the remaining 1 tablespoon of oil. Add the garlic, fennel, scallions, peas and chopped broccolini and cook over moderate heat until the fennel is crisp-tender, about 6 minutes.

Add the pasta, lemon juice and cooking water and season with salt and pepper. Cook over moderate heat until the water is nearly absorbed. Stir in the remaining herbs.

Sprinkle the pasta with the bread crumbs just before serving.

Pappardelle with Baby Spinach, Herbs and Ricotta

Fettuccine will also work if you can’t find pappardelle. Have all the ingredients prepped and ready to go before beginning to cook—the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.

4 servings (serving size: 1 3/4 cups)

Ingredients:

  • 8 ounces uncooked pappardelle (wide ribbon pasta)
  • 1 tablespoon kosher salt
  • 1/3 cup whole-milk ricotta cheese
  • 3 cups baby spinach leaves
  • 2 cloves garlic, minced
  • 1/4 cup diced pancetta
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh dill
  • 3 tablespoons grated fresh pecorino Romano cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt

Directions:

Cook pasta with 1 tablespoon kosher salt according to package directions. Drain in a colander over a bowl and reserve 1 cup cooking liquid.

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or use an immersion blender and process until well blended.

Heat oil in a skillet and saute pancetta and garlic for a few minutes. Add spinach and cook just until wilted.

Combine hot pasta, cheese mixture, spinach mixture and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.

Chicken and Artichoke Fettuccine Alfredo

4 Servings

Ingredients

  • 1/2 pound uncooked fettuccine
  • 1 pound Boneless Skinless Chicken Breasts, cut into strips
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 3/4 cup lowfat milk
  • 4 ounces reduced fat Cream Cheese, cubed
  • 1/2 teaspoon salt
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved or frozen and defrosted
  • 1 medium sweet red pepper, chopped
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup thinly sliced fresh basil

Directions

Cook fettuccine according to package directions.

Meanwhile, in a large skillet heat oil and cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm.

Add the milk, cream cheese and salt to the skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese.

Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.

Pasta with Squash and Sage Leaves

Serves 4

Ingredients:

  • 8 oz whole-wheat penne
  • 1 tablespoon olive oil
  • 8 sage leaves
  • 1 medium red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 medium butternut squash or any squash of choice (about 2 lbs), peeled and seeded, if needed, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan

Directions:

Cook penne as directed on the package. Drain and reserve 1 cup of the pasta cooking water.

Heat oil in a large skillet over medium heat. Cook sage leaves, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel.

Add onion and garlic to the skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cups pasta water, salt and pepper.

Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Add pasta to squash mixture; stir over low heat, add remaining pasta cooking water, if a thinner sauce is wanted.

Cook until pasta is coated, about 1 minute. Serve, garnished with cheese and cooked sage leaves.

Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts

Pasta with Arugula Pesto, Sun-Dried Tomatoes and Pine Nuts

Makes: 4 servings 

This twist on classic pesto swaps arugula for basil, making a peppery sauce with toasted pine nuts and sun-dried tomatoes. For something extra, grate a little Pecorino or Parmesan cheese on top before serving.

Sun-dried tomatoes come packed dry or in oil and can be found in most grocery stores. In this recipe use tomatoes packed in oil (just drain well) because they give more flavor than their dry counterparts (which need to be reconstituted before using).

Ingredients:

  • 1 pound pasta, such as orecchiette, gemelli, or conchiglie
  • 10 ounces arugula, washed and tough stems removed
  • 5 medium garlic cloves, peeled
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 cup toasted pine nuts
  • 2/3 cup extra-virgin olive oil
  • 1 cup sun-dried tomatoes packed in oil, drained and thinly sliced

Directions:

Cook pasta according to the directions on the package. Reserve 1/2 cup of pasta cooking water.

Meanwhile, combine arugula, garlic, lemon juice and half of the pine nuts in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended, about 2 minutes. Season well with salt and freshly ground black pepper and process again to blend in seasoning.

Drain pasta and return to the pot (but do not return to the heat). Add arugula pesto, remaining pine nuts, sun-dried tomatoes and  pasta water, if needed. Mix until evenly combined.

Serve immediately.

Linguine with Spring Vegetables

Serves 4

Ingredients:

  • Coarse salt and ground pepper
  • 3/4 pounds linguine
  • 1 pound asparagus, tough ends removed, cut into 1-inch lengths
  • 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
  • 4 ounces sugar snap peas, stem ends trimmed, halved
  • 1/2 cup half & half
  • 1 tablespoons butter, cut into pieces
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh tarragon leaves

Directions:

In a large pot of boiling salted water, cook pasta 4 minutes just short of al dente; add asparagus, zucchini and snap peas. Cook until vegetables are crisp-tender, about 3 minutes.

Reserve 1/2 cup pasta water; drain pasta and vegetable mixture and set aside.

In the same pot, bring half & half and butter to a simmer. Add in pasta-vegetable mixture , cheese and enough pasta water to create a thin sauce (it will thicken as it stands).

Season with salt and pepper and top with tarragon.

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Italian Spring Salads

April 4, 2013

Salads are no longer the bowls of lettuce and tomatoes of yesterday. Today’s modern salads are full of zest and flavor and are often served as meals in and of themselves. Some of the most diverse salads are those that come from Italy. Authentic Italian spring salad recipes provide light, flavorful alternatives to heavier meals and bring a little taste of Old World Italy to your dining table, often with ingredients that are already in your kitchen.

A classic insalata mista (salad of mixed greens) often combines a variety of whatever salad ingredients are freshest and in season. Romaine and other Italian lettuces, Belgian endive, arugula, radicchio, dandelion greens, very young radish tops, sorrel leaves, chive flowers or fresh young herb leaves (oregano, basil or thyme) are a few of the possibilities.

Italian Salad Making Basics

Greens should be loosely wrapped in damp paper or cotton towels and refrigerated until shortly before the salad is to be prepared. Using wooden utensils will help avoid bruising tender greens.

Extra virgin olive oil is always the most essential ingredient and that is usually simply combined with white or balsamic vinegar or lemon, which is especially common in the central southern region of Italy. Only in the last generation or so have Italians begun to explore more elaborate vinaigrettes and dressings.

In any discussion of salad dressings, there are just a couple of things to keep in mind: Always apply the dressing just minutes before serving it, otherwise, the vinegar or lemon will wilt the lettuce leaves. Only dress the amount of salad you intend to eat. You can store the rest in the refrigerator with a wet kitchen towel on top of it. (Tupperware is perfect for storing salad; just be sure the lettuce is thoroughly dry.) If you have any leftover salad dressing, most can be stored in the refrigerator for a few days or more.

Another very important thing to remember before applying whatever dressing you choose, is that it is crucial that you thoroughly dry the lettuce after you’ve washed it; there is nothing worse than a salad with soggy lettuce. If you use a spinner-which is a really great invention-after the first spin, be sure to stop and turn the lettuce. Sometimes the leaves act as a kind of a screen, impeding the water from actually being expelled. If you spin and turn the lettuce a couple of times, you can be sure to enjoy a crisp salad later.

For most green salads, the serving bowl and individual salad plates should be chilled slightly, while the dressing should be at room temperature.

Lemon Dressing

Classic Italian Vinaigrette

Yield: About 1 1/2 cups

Make this dressing up to a week ahead. Add it sparingly to greens along with cracked black pepper.

Ingredients:

  • Juice of 1 lemon
  • 4 tablespoons red wine vinegar
  • Coarse salt to taste
  • 3/4 cup olive oil
  • 1 teaspoon freshly ground cracked pepper

Directions:

Combine lemon juice, vinegar and salt in small bowl or jar. Stir to dissolve salt. Whisk in olive oil. Let stand 10 minutes. Add pepper add additional salt, if desired.

Spring Salads

One of the most flavorful of traditional Italian spring salads is also one of the easiest to prepare. Insalata Caprese is a light, savory salad made from tomatoes, fresh mozzarella cheese, basil leaves, olive oil and seasonings. To prepare: slice four large, ripe tomatoes into slices 1/4 inch thick. Slice 1 pound of fresh mozzarella cheese into 1/4-inch thick slices. On a large platter, place tomato and mozzarella slices along with fresh basil leaves in intermittent layers. Drizzle with 3 tablespoons of extra virgin olive oil. Before serving, sprinkle with cracked black pepper and sea salt to taste. Serve cold.

The most classic version of Italian spring salad contains fresh ingredients such as grated Parmesan cheese, fresh garlic and black olives. To prepare: in a medium-size bowl whisk together 2 tablespoons of red wine vinegar, 1 tablespoon of water, one clove of roasted and finely minced garlic and 1/2 teaspoon of dried, crushed oregano. As you whisk the combination, slowly add 4 teaspoons of olive oil. Set the mixture aside. In a large, separate bowl, combine 4 cups of mixed spring salad, one medium yellow bell pepper cut into thin strips, one fresh red onion cut into rings and 1/4 cup of fresh black olives. Toss salad until well mixed and then top with dressing mixture. Before serving, season with fresh ground black pepper and 2 tablespoons of grated Parmesan cheese. Serve cold.

Insalata Primavera is a light, but hearty salad that will easily substitute for heavier dishes for warmer weather lunches or suppers. To prepare: in a large bowl, combine 18 cooked, yet still firm, asparagus spears that have been chopped into 2-inch pieces, 1/2 pound of fresh green beans that have been cooked and cut in half, six cooked and sliced artichoke hearts, three large peeled and diced tomatoes and 1 thinly sliced peeled cucumber. In a medium-size glass jar, combine 2/3 cup of extra virgin olive oil, 1/3 cup of your favorite white wine vinegar, 2 tablespoons of fresh chopped basil and salt and pepper to taste. Place a lid on the glass jar and shake vigorously until mixed well. Drizzle the dressing over the salad before serving. Serve cold.

Arugula Salad with Salami and Pecorino Cheese

Serves 4

Ingredients:

  • 1/2 clove garlic, pounded to a paste with a pinch of salt
  • 1-1/2 tablespoons red-wine vinegar or freshly squeezed lemon juice; more as needed
  • 1/4 cup extra-virgin olive oil
  • 1 bulb fennel, trimmed
  • 4 large handfuls arugula, about 5 oz, washed and dried
  • Kosher salt
  • 4 oz piece of stick salami, cut into 1/8- to 1/4-inch dice
  • 3 oz aged Tuscan Pecorino cheese, cut into 1/8- to 1/4-inch dice

Directions:

Combine the garlic and vinegar or lemon juice in a small bowl. Let sit for 10 minutes. Whisk in the oil. Taste and add more salt or vinegar, if necessary.

Just before serving, use a mandolin to thinly slice the fennel. In a large work bowl, combine the shaved fennel with the arugula, salami and cheese. Season with salt and pepper to taste. Gently toss with just enough vinaigrette to lightly coat the greens.

With a delicate hand, transfer the salad to a platter or individual serving plates, making a fluffy pile of greens. Sprinkle the salami and cheese that have fallen to the bottom of the bowl on top. Serve immediately.

Tortellini Salad Italiana

Ingredients

  • 2-9 oz packages fresh cheese and spinach tortellini (refrigerated, prepared according to package directions)
  • 2 cups yellow bell pepper, thinly sliced
  • 1 cup fresh small mozzarella cheese balls (bocconcini), halved
  • 1 cup tomato vinaigrette dressing, recipe below
  • 1/2 cup prosciutto, thinly sliced
  • 12 cup basil, thinly sliced
  • black pepper, fresh cracked

Directions:

Combine prepared pasta, bell peppers, cheese, vinaigrette, prosciutto, tomatoes and basil in medium bowl. Sprinkle with pepper. Refrigerate for 1 hour

Tomato Vinaigrette

Ingredients:

  • 1 1/4 cups extra virgin olive oil
  • 4 cups fresh tomatoes, seeded and finely diced
  • 4 tablespoons chopped tarragon leaves
  • 4 tablespoons chiffonade basil leaves
  • 2 tablespoons minced parsley leaves
  • 2 minced shallots
  • 6 tablespoons lemon juice

Directions:

In a nonreactive mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice and 1 1/4 cups olive oil. Mix to combine and season with salt and pepper.

Warm Bean Salad With Fresh Herbs and Olives

An excellent side dish to meat or fish. Also good with shrimp added to the salad.

Ingredients:

  • 3 cups cooked and drained white beans (or canned). If made from dried beans, save about 1/3 cup of cooking liquid.
  • 2 tablespoons extra-virgin olive oil.
  • 2 garlic cloves, minced
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon finely chopped fresh thyme
  • Scant 1/3 cup bean cooking liquid, water or chicken broth
  • 1/2 cup black olives, pitted and chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 4 large fresh basil leaves, torn into small pieces or chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt or to taste
  • Freshly ground black pepper, to taste

Directions:

Place the beans in a medium nonstick skillet and set aside.

Prepare herb mixture. Combine olive oil and garlic in a small skillet and cook on low heat until garlic is soft, about 3 minutes.

Increase heat slightly and add rosemary and thyme. Cook until the herbs begin to sizzle- do not let garlic burn.

Add the bean cooking liquid (or other stock) and olives, increase heat and boil for two minutes. Remove from heat.

Scatter the parsley and basil over the beans in the other skillet. Pour the dressing over them and cook over medium-high heat until the liquid is almost all absorbed by the beans.

Remove from heat and add the lemon juice, salt and pepper. Serve warm or at room temperature.

Italian Seafood Salad with String Beans

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 3/4 pound shelled and deveined large shrimp
  • Salt and freshly ground pepper
  • 1 1/2 teaspoons finely chopped garlic
  • 1 cup water
  • 1/2 pound cleaned squid, bodies cut crosswise into 1/2-inch-thick rings, tentacles halved lengthwise
  • 1/2 pound bay scallops or quartered sea scallops
  • 1 pound mussels, scrubbed and debearded
  • 1 1/2 pounds small clams scrubbed
  • 3 tablespoons fresh lemon juice
  • 1 pound mixed yellow wax and green beans, ends trimmed, beans cut into 2-inch lengths
  • 1 cup cherry tomatoes, finely chopped
  • 2 tablespoons shredded basil leaves
  • 1 tablespoon minced flat-leaf parsley
  • Cayenne pepper
  • Lemon wedges, for serving

Directions:

In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat, stirring occasionally, for 1 minute. Add 1/2 teaspoon of the garlic and cook, stirring, until the shrimp turn a light pink, about 1 minute. Transfer the shrimp to a platter. Add the water to the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Pour the pan juices into a bowl and wipe out the skillet.

Heat 1 tablespoon of olive oil in the skillet. Add the squid and scallops. Season with salt and pepper and cook, stirring, for 1 minute. Add 1/2 teaspoon of the garlic and cook just until fragrant, about 1 minute longer. Transfer to the platter.

Pour the reserved pan juices from the bowl into the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Add the mussels, clams and the remaining 1/2 teaspoon of garlic and bring to a boil. Cover and cook over high heat until the shells open, about 5 minutes. Using a slotted spoon, transfer the mussels and clams to a large bowl; discard any that do not open. When the shells are cool enough to handle, remove the meat and add it to the platter.

Pour any accumulated shellfish juices into the skillet and bring the liquid to a boil. Simmer over moderate heat until reduced to 1/4 cup. Pour the liquid into a large bowl. Add the lemon juice and the remaining olive oil and let cool. Stir in all of the seafood and let marinate in the refrigerator for 30 minutes.

Meanwhile, in a medium saucepan of boiling salted water, cook the beans until crisp-tender, about 5 minutes. Drain and cool under running water; pat dry. Add the beans, basil, tomatoes and parsley to the seafood salad. Season with salt and cayenne and serve with lemon wedges.

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Cooking With Winter Fruits

January 28, 2013

Winter is a great time to experiment with fruits like the kumquat, which can be added to a salad for a low-calorie, high-vitamin option. You can also try star fruits, which are great for heart health, or the flu-fighting quince. Certain varieties of tropical and citrus fruits, which are grown in places like Florida and Hawaii, have the highest levels of heart-healthy antioxidants of any fruit, so you can still make your heart happy without having to purchase fruit flown in from another hemisphere.

Some Not So Common Winter Fruits

Kumquats

The tiny little olive-sized citrus fruits are full of disease-fighting antioxidants, which are contained in their sweet, edible skin. A serving of five (which is about five calories) also contains one-fifth of your daily fiber needs, along with a healthy dose of potassium and vitamins A and C. The most commonly found variety is the Nagami, and California and Florida are home to most of our domestic crop, which peaks between November and March.

Slice kumquats and add to a salad or use in place of oranges in your recipes. Diced kumquats and avocado make a great salsa when mixed with red onion, cilantro and lime. At the market, look for firm fruits that are bright orange in color (green ones aren’t ripe), and store kumquats them at room temperature for two or three days or for up to two weeks in the refrigerator.

Carambolas or Star Fruit

Exotic fruits are generally higher in vitamin C, higher in potassium and lower in calories than domestic fruits. Carambolas, or star fruits, are no exception. High in inflammation-lowering polyphenols, they’re also great for your heart and full of fiber. Most of the star fruits you’ll see in stores now come from Hawaii or South Florida. Look for firm, shiny, evenly-colored yellow fruit. Handle with care, as star fruit bruise easily. Ripen them at room temperature for a few days until light brown ribs form and a full, fruity aroma develops, then refrigerate them for up to a week. The carambola’s taste has been described as a cross between citrus, apple and pear, and you can eat them as is, or slice them into fruit salads.

Rambutans

In Hawaii, the decline of the sugarcane plantations has led to a growing specialty fruit industry and antioxidant powerhouses rambutans, lychees and longans are now grown there. The rambutan, also known as hairy lychee or hula berry, is a tropical treat and their season runs from September through March. They might even be better for you than green tea. Rambutans have higher levels of the antioxidants: flavonoids and anthocyanins, both of which are believed to reduce the risk of chronic diseases and cardiovascular problems. They also contain iron and calcium. Look for rambutans in Asian and other specialty markets and handle them with care — they’re fragile and keep only a day or two at room temperature. If you’re not eating them right away, place them in a perforated plastic bag and refrigerate. To enjoy them, simply peel and pop into your mouth or add them to a fruit platter.

Longans

A relative of the lychee, longans are native to China but now are grown in Hawaii and in Puerto Rico. Stock up on them this time of year because they are traditionally used to settle upset stomachs and reduce fevers, making them great natural flu remedies. Also known as “dragon’s eye,” it’s easy to see why—the fruits have a black seed centered in translucent white flesh—and they taste similar to a chewy grape. You can find Hawaii-grown longans in Asian markets nearly year-round. Store them in the refrigerator in a perforated plastic bag for a week or two. You can simply rinse, peel and seed longans to eat as snacks or add them to fruit salads and desserts.

Persimmons

A study in the Journal of Agricultural and Food Chemistry found that a persimmon a day could be better for your heart than an apple, because they contain significantly higher concentrations of dietary fiber, minerals and phenolic compounds that prevent atherosclerosis, a leading cause of heart disease, heart attacks and stroke. An added bonus: the antioxidants in persimmons can help control diabetes and the cell damage it causes. Their flavor and texture has been compared to plums or apricots, with spicy undertones, and you can use just the pulp or the entire fruit in puddings, pureed in ice creams, breads or cakes. Try them in savory dishes, too, like salsas, stir-fries and salads.

Asian Pears

Though their softer Bosc relatives are long gone by now, hard-when-ripe Asian pears are perfect for cold storage and easy to find in farmer’s markets and grocery stores this time of year. Asian pears have significantly more fiber than other pear varieties and are good for your heart. Select the most fragrant, unblemished Asian pears when shopping; a sweet scent is the best indication that the pears are ripe. They can be kept for up to a week at room temperature or up to three months in the refrigerator. Their sweet pear flavor and crunchy texture make Asian pears perfect additions to salads and are delicious grated into slaws. They work well in place of apples in recipes from holiday stuffings to baked dishes. Try sauteing them to serve alongside meat entrees.

Some Common Winter Fruits

Oranges

In general, look for plump oranges that are free of blemishes or bruises. As the season goes on, you may find different varieties of oranges popping up, such as Cara Cara and blood oranges. Both of these varieties are very sweet and have a darker flesh, ranging from pink in the Cara Cara to dark red in the blood orange.

Oranges are filled with vitamin C (a large orange has more than the daily recommended value), which may help smooth your skin. If you chose a blood orange, you’ll also be getting anthocyanins, a compound that turns the orange’s flesh red and is associated with helping to keep the heart healthy and the brain sharp.

Buy them in bulk (they may be cheaper in a bag than when sold individually) and store them in the refrigerator to extend their life by a couple of weeks.

Bananas

Though there are hundreds of varieties of bananas, the Cavendish is the variety most familiar to North Americans. Bananas are in season year-round and are different from other fruits because they can be picked while they are still green. If you do buy green bananas, wait until the skin ripens to a yellow and the starches convert to sugars.

Bananas are one of the best sources of potassium, which is associated with healthy blood pressure. Also, a medium banana is an excellent source of cell-building vitamin B6 and is a good source of vitamin C and fiber.

Though bananas are relatively economical–ripening bananas cost about 90¢ per pound–overripe bananas are often on sale for less. Even if banana peels have started to brown, the insides often remain sweet and ripe. Buy a bunch or two and peel the extras before placing them in the freezer. They will keep for several months and are excellent in banana bread and smoothies.

Pineapple

Avoid green pineapples–they are not ripe. A ripe pineapple should smell like a pineapple. There should be a golden color present–starting at the base–and the more yellow a pineapple is, the better it will taste throughout. Some people claim that pulling leaves easily from the top of a pineapple is an indication of ripeness, but this has not been proven. Your best bet is to go with color.

Pineapple is full of vitamin C, delivers a healthy dose of fiber and is an excellent source of manganese, a nutrient involved in bone formation. Though convenient, prepared pineapple chunks in the produce section may cost more per pound than a whole pineapple. Many markets though sell pineapple peeled for the same price as an unpeeled one.

Pomegranates

Color is not a good indicator of a ripe pomegranate. Instead, choose a fruit that feels heavy in your hand.

Pomegranate juice is rich in antioxidants, natural compounds found in plants that help protect the body from harmful free radicals. (Free radicals are compounds in the body that damage tissues and may contribute to a variety of chronic conditions, such as heart disease, Alzheimer’s and cancer). Although you don’t get as many antioxidants eating the seeds as drinking the juice, you will get fiber and abundant punicic acid, a polyunsaturated heart-healthy oil.

Pomegranates aren’t the cheapest fruit in the produce bin (about $2.50 each), but the good news is that one fruit goes a long way. Your best bet is to compare prices at competing stores and buy the cheapest you can find.

Grapefruit

Like oranges, select fruits that are free of blemishes and bruises. Buying grapefruit can be tricky–the skin color of the fruit is not always a reliable way to tell if the fruit is sweet inside. If the fruit is heavy in your hand, that may be a good indication of its juiciness. Grapefruits are high in vitamin C and are a good source of fiber. Studies have shown that the soluble fiber in grapefruit may even be beneficial in lowering cholesterol. Half a medium grapefruit has only 60 calories.

If you regularly buy organic, you may make an exception for grapefruit. According to the Environmental Working Group (a nonprofit, nonpartisan organization) it is a fruit that is less likely to be contaminated with pesticides.

Recipes Using Winter Fruits

 

Appetizer

Pears with Blue Cheese and Prosciutto

Makes 4 servings

Ingredients:

  • 2 pears, each cored and sliced into 8 wedges
  • 2 teaspoons fresh lemon juice
  • 3 ounces blue cheese cut into slices
  • 6 ounces thinly sliced prosciutto cut in half lengthwise
  • 1 cup arugula

Directions:

Roll up an arugula leaf, a piece of pear (lay on its side)and a piece of cheese in a slice of prosciutto.  Repeat with the remaining pear slices.

First Course

 

Sicilian Fennel Salad with Oranges, Arugula, and Black Olives

Serves 4

In Sicily , this salad is traditionally prepared with chicory , a slightly peppery , tender-leafed green. Substitute with arugula if you can’t find chicory .

  • 3 navel oranges
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Salt
  • Freshly ground black pepper
  • 2 bunches trimmed arugula or chicory
  • 2 cored, halved, trimmed medium fennel bulbs
  • 1/4 cup oil-cured black olives

Directions:

Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside. Mix together the extra-virgin olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper. Tear arugula into large pieces and arrange in the salad bowl. Slice fennel bulbs into long strips. Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.

Second Course

 

Braised Chicken with Kumquats and Green Olives

Serves 4-6

Ingredients:

  • 3 lbs. chicken legs or thighs
  • 2 tablespoons olive oil
  • 1 medium onion, sliced into ¼ inch half-rounds
  • 4 cloves of garlic, crushed
  • 1 cup white wine
  • 2 bay leaves
  • 3 cups chicken broth
  • 1 cup kumquats
  • 1 cup green olives
  • Salt and pepper
  • Couscous, cooked according to package directions

Directions:

Rinse and pat the chicken dry with paper towels and season with salt and pepper. Heat olive oil in a large pan with a cover over medium heat. Add chicken and cook, turning occasionally , for about 15 minutes, or until evenly browned. Transfer chicken to a plate.

Add onion and garlic to pan and saute over medium heat until transparent. Add wine and bay leaves and reduce over high heat until syrupy . Return the chicken to the saucepan, skin side up and add enough chicken broth to cover 2/3 of the chicken. Tuck the kumquats and olives into the broth, reduce heat to medium-low, and simmer, covered, until the sauce is thickened and the chicken is cooked through and tender, about 40 minutes. Add salt and pepper to taste. Spoon over couscous and serve.

Side Dish

Baked Applesauce

Makes 12 servings.

Ingredients:

  • 4 lbs. (about 10 medium) assorted apples, such as McCoun, MacIntosh, Golden Delicious, Jonathan, Jonagold or HoneyCrisp, peeled, cored and quartered
  • 1/3 cup fresh apple cider
  • 4 lemon slices, paper-thin, or 1 tablespoon fresh lemon juice
  • 1 (3-inch) piece stick cinnamon, or 1 teaspoon ground cinnamon, optional
  • 2 tablespoons sugar, agave syrup, or honey, optional

Directions:

Preheat oven to 375 degrees F.

Place apples, cider and lemon slices or juice in large Dutch oven or heavy casserole with a cover. Toss apples to coat them with lemon. If using, add cinnamon stick or sprinkle on cinnamon and sweetener and toss again.

Bake apples, covered, for 60 to 75 minutes, until very soft and moist. Stir to combine soft apples and liquid into applesauce. If mixture is too thin, bake the applesauce, uncovered, for 15 minutes longer. Cool to room temperature before serving. Applesauce thickens as it cools. The applesauce keeps, covered in the refrigerator for up to 5 days.

Dessert

 

Orange-Scented Olive Oil Cake

Serves 12

Ingredients:

  • 2 oranges
  • 2 1/3 cups sugar or 1 cup plus 2 ½ tablespoons sugar alternative, such as Truvia or Domino Light
  • Cooking Spray
  • 2 1 ⁄2 cups flour, plus more for dusting baking pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 6 tablespoons extra-virgin olive oil
  • 1 ⁄4 cup fresh orange juice
  • 1 ⁄4 cup confectioners’ sugar
  • Sugar crystals for garnish, optional

Directions:

Trim about 1/2″ from the tops and bottoms of the oranges; quarter oranges lengthwise.

Put oranges, 1 cup of the sugar or 1/2 cup of the sugar alternative and 4 cups water into a 4-quart saucepan over medium-high heat. Bring to a boil, lower heat and cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes.

Remove pan from heat and let cool to room temperature.

Heat oven to 350°F. Spray a 10″ round cake pan with cooking spray and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside.

Whisk together the flour, baking powder and baking soda in a medium bowl and set aside. Remove orange quarters from syrup, remove and discard any seeds, and put oranges into the bowl of a food processor. Pulse until oranges form a chunky purée, 10–12 pulses. Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40–45 minutes. Let cool for 30 minutes.

In a small bowl, whisk orange juice and confectioners’ sugar to make a thin glaze. Remove cake from the pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely . Garnish cake with sugar crystals, if desired..

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Posted by in Appetizer, apples, arugula, banana, cake, Cheese, citrus, Desserts, fennel, Fruit, Healthy Italian Cooking, Italian Cuisine, Olives, orange, pear, Prosciutto, Salad Tags: , , ,

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What Is Radicchio?

November 15, 2012

Ancient man consumed radicchio for its medicinal properties as a blood purifier and an aid for insomnia. Pliny, a Roman author and philosopher, mentions the red-lined lettuces of the Veneto region in his Naturalis Historia, noting that in addition to being tasty, they’re good for insomnia and purifying the blood. He also says, it was the Egyptians who bred radicchio from its more wild ancestor, chicory. In the Middle Ages it was especially popular among monks, who welcomed anything that would add zest and flavor to their simple vegetarian diets prescribed by their orders. Not that the plant was limited to monastic kitchens; it also figured prominently on the tables of nobles, both cooked and raw. In 1537 Pietro Aretino advised a friend, who had a garden, to plant radicchio, saying he much preferred it to “aroma-free lettuce and endive.”

The radicchio from that era isn’t the radicchio rosso we know today. The modern radicchio with its rich wine-red white-ribbed leaves was developed in the 1860’s by Francesco Van Den Borre, a Belgian agronomist, who applied the techniques used to whiten Belgian endive to the radicchio plants grown around Treviso. The process, which is called imbianchimento, is quite involved: the plants are harvested in late fall, their outer leaves are trimmed and discarded, and they are packed into wire mesh baskets where they stand for several days in darkened sheds with their roots bathed in steadily circulating spring water that emerges from the ground at a temperature of about 60 degrees F. As they bathe, the leaves of the hearts of the radicchio plants take on the pronounced wine-red color that distinguishes them (the deeper the red, the more bitter the plant). At this point the farmer unties the bunches, strips away the outer leaves, trims the root and sends the radicchio to the market.

Modern cultivation of the plant began in the fifteenth century in the Veneto region of Italy. The varieties of radicchio are named after the Italian regions where they originated. Radicchio farmers in the Veneto region have sought to have Protected Geographical Status applied to the names of these radicchio varieties to keep them tied to their original growing regions.

Chioggia is the most common variety grown and identified in the United States with its maroon, round, grapefruit-size heads. Radicchio Rosso di Chioggia was bred from the Variegato and, while it has dark red leaves with white ribs, it is more round than the Radicchio di Treviso. It’s also compact and, as a result, it resembles a head of cabbage in shape. It’s now the most commonly grown radicchio rosso in Italy.

Treviso is an elongated version of radicchio resembling a large Belgian endive or a red romaine heart. Radicchio Rosso di Treviso comes in two varieties: Precoce, which has fleshy red leaves with white ribs that form a compact bunch and Tardivo, which has more pronounced ribs and splayed leaves. As you might guess, Precoce comes into season first  and, although it is prettier to look at, the Tardivo is more flavorful, with stronger bitter accents. Both Precoce and Tardico now enjoy IGP (Indicazione Geografica Protetta) status, which means that they can only be sold as such, if they are produced around Treviso, under the supervision of the Consorzio Radicchio di Treviso.

Tardivo and Castelfranco resemble flowers and are only available in winter months. Radicchio Variegato di Castelfranco also enjoys IGP status. It looks more like a traditional head of lettuce but has deep wine-red stripes, and is also known as the Edible Flower. It’s a cross between radicchio and a round-headed endive.

 

Radicchio, like most vegetables, is seasonal. It appears in the markets in late November and remains throughout the winter. It is tastiest after the frosts begin. It has also been introduced and is grown in California’s Napa Valley. Radicchio is quite popular in Italy and is gaining popularity in the United States for its versatility and nutrition.

It is also good for you! Radicchio’s bitterness is due to intybin, which stimulates the appetite and digestive system. Radicchio is high in antioxidants, loaded with fiber and contains high levels of Vitamins B, C, and K.

When you bring radicchio home from the market, put it in the crisper section of your refrigerator. It will keep for a couple of days and, if it looks slightly wilted, stand it in a glass of water — the tap root has nutrients that feed the leaves and can absorb water. I found that all greens survive longer in the refrigerator, if I wrap them, individually, in paper towels and place them in a ziplock plastic bag.  My lettuce lasts a good two weeks with this method.

As An Appetizer

Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini

Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture.

Ingredients:

  • 1/2 small yellow or red bell pepper
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon red wine vinegar
  • 1 tablespoon drained capers
  • 2 teaspoons minced shallot
  • 1/4 teaspoon sugar
  • 2 1/4-inch-thick baguette slices
  • 3 ounces fresh burrata cheese
  • 2 cups baby arugula
  • 1 1/2 cups coarsely torn radicchio
  • 2 tablespoons fresh Italian parsley leaves

Directions:

Char bell pepper half directly over gas flame or in broiler until skin is blackened. Enclose in paper bag for 10 minutes. Peel and seed bell pepper half; place in a mini processor. Add 1/2 tablespoon olive oil; puree until smooth. Transfer pepper mixture to small bowl; whisk in 2 tablespoons olive oil, vinegar, capers, shallot, and sugar. Season dressing with salt and black pepper.

DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.

Toast baguette slices; brush with olive oil. Top each toast with half of the burrata cheese; sprinkle with salt and pepper.

Combine arugula, radicchio, and parsley in medium bowl; toss with half of dressing. Divide salad between plates. Place 1 toast alongside each salad; drizzle with the remaining dressing.

As A First Course

Radicchio Salad With Green Olive Dressing

Ingredients

  • 1 head radicchio
  • 18 green olives
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar or lemon juice
  • Salt to taste
  • Freshly ground black pepper to taste
  • Freshly shredded Parmesan cheese for garnish

Directions:

Trim radicchio and cut or tear into bite-size pieces. Put radicchio in a large salad bowl.

Mince olives and garlic into a paste and then mix with oil, vinegar or lemon juice. Add salt and pepper to taste. (You can also do this in a blender, if you like.)

Toss radicchio with the dressing. Serve topped with plenty of grated Parmesan cheese.

Linguine with Leeks, Radicchio, and Walnut Pesto

Ingredients:

  • 8 ounces linguine
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 cups thinly sliced leeks (including the light green parts)
  • 1/2 cup (packed) fresh Italian parsley leaves
  • 1/4 cup grated Parmesan cheese plus shaved Parmesan for garnish
  • 1/4 cup walnut pieces (about 1 ounce) plus additional for garnish
  • 2 teaspoons fresh lemon juice
  • 2 cups thinly sliced radicchio

Directions:

Cook pasta in large pot of boiling salted water until tender but still firm.

Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add leeks; season with salt and pepper. Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes.

Puree parsley, 1/4 cup Parmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oil in mini processor until a coarse puree forms. Season pesto with salt and pepper.

Drain pasta, reserving 1 cup cooking liquid. Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls until the sauce is the consistency you like. Garnish with walnuts and shaved Parmesan.

 

As A Side Dish

Roasted Radicchio

Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio — round Verona Chioggia or slender Treviso — in this recipe, since they both yield delicious results. Serves 4

Ingredients

  • 2 medium heads radicchio, quartered lengthwise
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/4 cup balsamic vinegar
  • 1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved

Directions:

Preheat oven to 400 degrees F. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces baking sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.

Just before serving, drizzle vinegar over each wedge and garnish with cheese shavings.

As A Second Course

Beef Steak with Radicchio and Gorgonzola

Serves 4-6

RADICCHIO

  • 3 tablespoons extra-virgin olive oil
  • 1 large head radicchio, cored and thinly sliced
  • 1/3 cup thinly sliced shallot
  • 1 garlic clove, gently smashed and peeled
  • 2 ounces gorgonzola cheese, crumbled (about 1/2 cup)

FOR RADICCHIO: In a large nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add radicchio, shallot and garlic; cook, stirring occasionally, until radicchio is wilted, about 3 minutes. Remove pan from heat, add cheese and stir to combine. Transfer mixture to a bowl; remove and discard garlic. Wipe out skillet.

STEAK

  • 2 tablespoons whole black peppercorns
  • 2 boneless rib eye steaks, about 1 pound each and 1 1/2 inches thick, at room temperature
  • 1 teaspoon fine sea salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter

FOR STEAK: On a cutting board, spread peppercorns in a single layer. Using underside of a small heavy skillet, firmly press peppercorns in a rocking motion to coarsely crush. Rub peppercorns into both sides of steaks, then season with salt.

Using same skillet, heat 1 tablespoon oil and 1 tablespoon butter over high heat. Cook 1 steak, turning once, about 7 minutes total for medium rare. Transfer to a cutting board and cover loosely with foil. Wipe out skillet and repeat with remaining steak. Let steaks rest 10 minutes, then slice. Serve with radicchio.

Radicchio Stuffed Chicken Breast

Ingredients:

  • 8 thinly sliced chicken breasts
  • 6 oz mascarpone cheese, plus extra for sauce, if needed
  • 8 whole leaves of radicchio 
  • salt and pepper to taste
  • 1/2 cup white wine
  • 2 tablespoons olive oil
  • Toothpicks

Directions:

Dry chicken breasts on paper towels and lay each out on a piece of wax paper

Sprinkle salt and freshly ground black pepper on each breast.

Spread a tablespoon of cheese in the center of each breast, keeping cheese away from edges.

Then lay a slice of radicchio on each breast.

Begin rolling breast from the narrow tip. This way you have more coverage when you finish the roll and insert the toothpicks (2 for each breast).

Once each roll is complete, heat 2 tablespoons of olive oil in a nonstick pan on medium heat.

Place chicken rolls in pan and brown on one side.

After a few minutes, check underside. Once well browned, turn rolls over and brown again.

After approximately 5 minutes, add white wine, cover and let rolls simmer. Some of the cheese will have melted out and mix with the wine and chicken juices to create a thick white sauce. If not, add a tablespoon of cheese to the simmering wine.

Tilt pan and spoon sauce on top of chicken rolls. Repeat. Let simmer. Remove chicken after about 5 more minutes.

Serve over rice.

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Posted by in Appetizer, arugula, Beef, Cheese, Chicken, Healthy Italian Cooking, Italian Cuisine, onion, Pasta, peppers, radicchio, Salad, Vegetables Tags: , , ,

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The Cuisine of Italy – San Marino

October 31, 2012

San Marino was founded in 301 C.E. (A.D.) by a Christian stonemason, Marinus, who fled the island of Arbe to escape the anti-Christian persecution by the Emperor. Taking refuge on Mount Titano, Marinus founded a small community for Christians. In memory of Marinus, the area was named the Land of San Marino, then the Community of San Marino, and finally the Republic of San Marino. The state of San Marino was able to maintain its independence despite frequent invasions and in 1291 Pope Nicholas IV recognized San Marino as an independent state.

The territory of San Marino consisted only of Mount Titano until 1463 when the republic joined an alliance against Sigismondo Pandolfo Malatesta, Lord of Rimini. As a reward for Malatesta’s defeat, Pope Pius II gave San Marino the towns of Fiorentino, Montegiardino, and Serravalle. In the same year the town of Faetano voluntarily joined the young state. The nation has remained the same size ever since.

San Marino has been occupied by invaders only twice, both for short periods of time. In 1503 Cesare Borgia occupied the country until the death of his father, Rodrigo Borgia, Pope Alexander VI. The political unrest that followed the Pope’s death forced Cesare Borgia to withdraw his forces from San Marino. In 1739 Cardinal Alberoni, in an attempt to gain more political power, used military force to occupy San Marino. However,  civil disobedience and clandestine communications with Pope Clement XII helped to ensure recognition of San Marino’s rights and restoration of its independence. Since 1862 San Marino has had an official treaty of friendship with Italy.

San Marino is tiny at only 24 square miles, and there’s very little about stepping into the Republic from Italy that would make you feel like you’ve left the country that surrounds it. This is, however, the oldest surviving sovereign state and constitutional republic in the world.  

San Marino is made up of a few towns dotted around the mountain sides. The capital of San Marino is itself called ‘San Marino’ and is situated high up on a mountain top. The capital is surrounded by a wall and three distinct towers that overlook the rest of the country. The towns surrounding the capital are more industrial than the main city. 

San Marino has a Mediterranean climate – the warm summers and the mild winters being the most typical features. Although the steep slopes, cliffs and castles of San Marino are impressive, what really takes your breath away is the view from the town. On a clear day you can see the Adriatic Sea a few miles to the east, and in other directions the hilly land rises into central Italy where it is possible to make out small hill-top villages and other castles and fortresses.

The most popular sport in San Marino is, without a doubt, soccer and the San Marino national team has been taking part in international competitions since 1986.

The San Marino Formula 1 Grand Prix auto race takes place every year at the Enzo and Dino Ferrari Autodrome.

Read more: http://www.everyculture.com/No-Sa/San-Marino.html#b#ixzz2ADZwGt5R

The Food Of San Marino

Food and meals are an important part of life in San Marino. The cuisine is Mediterranean, emphasizing fresh and locally grown produce, pasta, and meat. Although it is similar to that of the Italian Romagna region which borders San Marino, the cuisine of San Marino features its own typical dishes. Popular local dishes include bustrengo, a cake made with raisins; cacciatello, a dessert made with milk, sugar and eggs, similar to Crème caramel ; and zuppa di ciliege, cherries stewed in red wine and sugar and served on local bread.

Bustrengo

San Marino also produces high quality wines, the most famous of which are the Sangiovese, a strong red wine; and the Biancale, a dry white wine.

There are many small family-owned restaurants, often providing outdoor seating in the summer, which play an important role in the lives of the Sanmarinese, as meals are a daily part of family life and socializing.

This is the famous cake, Torta Tre Monti, from the Republic of San Marino, that is completely hand made at La Serenissima, an ancient cake factory, located in San Marino.

The cake consists of five layers of round wafers filled with chocolate and hazelnut cream and topped with a rich dark chocolate. It has a very delicate and crispy taste. It is still made with the same original techniques that have been used since 1942.

Here is a video on how this cake is made:  http://www.laserenissima.sm/eng/index.asp

Make Some San Marino Inspired Recipes At Home

Piadina with Ricotta, Prosciutto and Arugula

Piadina can be made with any filling ingredients that you like or normally put into a sandwich. The bread is usually a flatbread and, unless you want to make the bread from scratch, I recommend the pita as a good substitute. Tortillas are sometimes recommended but, I think, they are too thin.

Ingredients:

  • 6 whole wheat pita breads
  • 1 tablespoon extra-virgin olive oil, plus more for brushing the bread
  • 1 1/2 cups ricotta cheese
  • Freshly ground pepper
  • 4 ounces baby arugula (4 cups)
  • 1 teaspoon fresh lemon juice
  • 1/2 pound thinly sliced prosciutto, mortadella or salami (at least 12 slices slices)

Directions:

Preheat the oven to 225°F. Heat a stove top griddle or skillet until hot. Brush both sides of each pita round very lightly with oil and grill over moderate heat, turning once, until brown marks appear on the bread’s surface, 3 to 4 minutes. Wrap in foil and keep the breads warm in the oven while you cook the rest.

In a small bowl, season the ricotta lightly with salt and pepper. In a medium bowl, toss the arugula with the 1 tablespoon of oil and the lemon juice and season with salt and pepper. Arrange breads on a work surface and spread each with 1/4 cup ricotta on one side of the bread. Top with prosciutto slices, followed by the arugula salad. Fold the uncovered side of the  bread over the filling and cut in half. Serve warm.

Italian Baked Beans

Ingredients:

  • 4- 15-ounce cans cannellini beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1/4 pound pancetta, roughly chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon fresh sage, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons honey
  • 2 cups store bought or homemade marinara sauce
  • 2 cups beef or chicken stock
  • Salt

Directions:

Preheat the oven to 325°F. In a 3 or 4 quart heavy-bottomed, oven-proof, lidded pot such as a Dutch oven, heat the olive oil over medium heat. Add the pancetta and cook slowly until lightly browned and crispy.

Add the chopped onions and increase the heat to medium-high. Cook, stirring often, until the onions begin to brown. Use a wooden spoon to scrape any browned bits off the bottom of the pot.

Add the garlic, crushed red pepper flakes and sage and cook for 1-2 minutes, then add the honey. Stir well to combine. Add the marinara sauce and the stock. Bring to a simmer; add salt to taste and the drained beans. Stir well. Cover the pot and cook in the oven for an hour and fifteen minutes. If there is too much liquid in the beans after this time, remove the cover and cook for 15-30 minutes more or until desired consistency.

Pasta Roses with Cheese & Ham

Serves 6-8

Nidi di Rondine -” Swallow’s Nests” is a popular pasta dish in San Marino. It is a quick way of making a filled pasta. It is pretty and looks difficult to make but isn’t ! The classic rosettes are filled with a little bechamel sauce sprinkled with Parmigiano-Reggiano and topped with sliced cooked ham and fontina cheese.

Ingredients:

  • 1 Package lasagna pasta noodles
  • 1 cup bechamel sauce, directions below
  • 3/4 lb. prosciutto or ham, sliced thin
  • 1 1/3 cup Fontina or Emmenthal cheese, thin slices
  • 1 1/2 cups marinara sauce
  • Parmigiano Reggiano to sprinkle on top

Directions:

To make the Bechamel:

  • 2 tablespoons (Wondra) flour,
  • 2 tablespoons butter
  • 1 cup milk
  • salt
  • 2 tablespoons Parmigiano-Reggiano cheese, grated

Whisk milk and flour in a saucepan together, add butter and place pan over moderate high heat.

Keep whisking until sauce thickens. Season with salt and the 2 tablespoons of grated Parmigiano-Reggiano cheese.

To pre-cook the pasta:

Cook just 3 lasagna pieces at a time in salted boiling water. Remove with a slotted spoon and place on kitchen towels. Turn them over to dry on both sides.

Pre-heat the oven to 375° F.

To fill and assemble the Rosettes:

Coat the bottom of a large baking dish with 1 cup of the marinara sauce.

Spread a thin layer of béchamel on the pasta pieces, then sprinkle with grated Parmigiano-Reggiano cheese and place slices of prosciutto or ham and cheese on top.

Roll up each in piece into a cylinder. Place them close together cut side up in baking dish.  Continue the process until the dish is full – if you have space left use crumpled balls of foil to fill in the space and keep the rolls upright.

Use kitchen scissors to nick the rolls in a few places and pull out pasta “petals” turning them down a little so they stay open during baking. See picture above.

Dot the top of the pasta roses with the remaining marinara sauce and sprinkle with Parmigiano-Reggiano cheese. Bake for 30 minutes or until the top of the “roses” are crisp and golden.

Related articles

Posted by in arugula, Beans, bechamel, Bread, Cheese, Healthy Italian Cooking, Italian Cold Cuts, Italian Cuisine, Marinara, Pancetta, Pasta, San Marino, Sauces Tags: , , , ,

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