Penne with Cilantro Pesto & Edamame

Prep time: 10 to 15 minutes (for Cilantro Pesto - yields 1 to 1 1/2 cups)
8 to 10 minutes (for pasta & edamame)
Serves: 4 to 6

Although I don’t enjoy getting my hands full of dirt, I love grabbing kitchen shears and heading to my husband’s organic herb garden. Just last week, I looked for some fresh basil so that I could make traditional basil pesto, but harvested bunches of parsley and cilantro instead. By adding edamame to my novelty pesto sauce, I created this aromatic and exotic pasta dish.

Ingredients:
2 cups lightly packed fresh cilantro leaves, stems removed
2 cups lightly packed fresh Italian flat-leaf parsley, stems removed
2 whole garlic cloves, peeled and hearts removed
1½ teaspoon salt
2/3 cup whole, natural almonds (skin on)
½ cup extra virgin olive
½ cup vegetable oil
1 pound penne pasta (or other short variety)
¾ to 1 teaspoon salt
1 to 1½ cups frozen edamame
1 to 2 tablespoons heavy whipping cream (optional)

For the Cilantro Pesto: measure cilantro and parsley leaves; set aside. In a food processor, grind the garlic and the salt. Add cilantro and parsley leaves and process until finely chopped.

Add the almonds and grind. Combine both oils in a measuring cup and, with motor running on low speed, pour the oils in a slow, steady stream until a paste or “pesto” forms. Transfer the pesto to a glass jar and gently spoon extra vegetable oil on top to seal (this prevents blackening). Cover with a tightly fitting lid and refrigerate.

For the Pasta: In a 5-quart saucepot, bring 3½ cups water to a boil. Add the pasta and salt; cook on medium-high, uncovered, 8 to 10 minutes, stirring occasionally. Add frozen edamame to the pasta during the last minute or two of cooking.

Meanwhile, spoon 2/3 cup Cilantro Pesto into a large glass or porcelain serving bowl. When pasta and edamame are cooked and drained, toss them immediately with the pesto in bowl. Taste and adjust salt and extra virgin olive oil level. For a creamier consistency, add 1 to 2 tablespoons heavy whipping cream.

Serve in individual bowls. If desired, sprinkle lightly with Parmigiano Reggiano or Pecorino Romano cheese - too much cheese will conflict with the distinct aroma and flavor of cilantro.

Wine pairing: Chilled Pinot Grigio (white) or Bordeaux (red).

Notes: If a stronger cilantro flavor is desired, change the amounts of cilantro and parsley – use 2½ cups cilantro and 1½ cups parsley leaves.
Each time pesto is taken out of the jar, be sure to add a thin layer of vegetable oil to remaining pesto in jar. Seal the jar and refrigerate up to 3 weeks.

Text and Photograph © Nancy Real 2011

Italian Easter Brunch in 50 Minutes!

Easter Brunch Menu

-Pecorino Asparagus Frittata
-Cherry Tomatoes with Oregano
-Hearts of Palm & Olives
-Italian Sweetbread (la Colomba)
-Easter Chocolates







You'll love this - of the five food items listed in this menu, you only need to prepare three of them (the sweetbread and chocolates are ready-made). Total prep time is approximately 50 minutes. Imagine spoiling your family and friends with these easy and exquisite foods for brunch next Sunday - Happy Easter!






My Easter foods always include Francesca Sciscente's (my mom) Pecorino Asparagus Frittata. With sweet ham bits, this traditional Easter morn frittata was usually paired with tomatoes. But I've discovered that cherry tomatoes are sweeter and look cuter next to this gourmet egg dish. Prep time for both recipes combined - only 35 minutes! [see recipes below]










Hearts of Palm & Olives, tossed with olive oil, red onion, bell pepper, celery and lemon is a refreshing side to the frittata. Prep time - only 10 to 15 minutes [this recipe was published on this blog on 4-16-11].














Here's the easy grand finale - Colomba sweetbread, arranged on a platter and surrounded by your favorite chocolates. Serve with coffee, tea or cappuccino. After the grind, this brunch menu is ideal. I can relax now ... and so can you!








RECIPES:

Pecorino Asparagus Frittata
Prep time: 25 to 30 minutes
Serves: 6 to 8

Ingredients:
1 bunch fresh asparagus
3/4 teaspoon salt
2 to 3 ounces sharp, imported Pecorino Romano cheese*
4 ounces (about 5 slices) boiled ham (optional)
4 large eggs
6 large egg whites
Freshly ground black pepper, to taste
3 tablespoons extra virgin or vegetable oil

Prepare the asparagus - trim 3 to 4-inch stems (white parts) from asparagus bottoms and discard. Cut asparagus into 1/2-inch thick rounds and place them in a 2-quart saucepot. Add enough cold water to cover the asparagus. Place saucepot on burner set on high heat. Cover and bring to a boil. Add the salt and boil 2 minutes, uncovered, or until asparagus is crunchy-tender when pierced with a fork. Drain asparagus and transfer it to a glass or porcelain bowl to cool, 4 to 6 minutes.

Meanwhile, prepare frittata ingredients - finely grate the Pecorino Romano Cheese to yield 1/3 cup; set aside. On a flat surface, cut ham into 1/4-inch wide strips and then into 1/4-inch pieces; set aside. In a large bowl and with a fork or whisk, beat the eggs and egg whites with the grated cheese and black pepper until well-blended; set aside.

In a 12-inch nonstick skillet, heat the oil. Add the asparagus and ham pieces. Stir fry with a cooking spatula on medium-high heat until the ham begins to turn light golden, about 3 to 4 minutes. Pour the egg and cheese mixture over the skillet ingredients, swirling the skillet around so that the mixture covers entire diameter of the skillet.

Reduce heat to low, cover and cook about 7 to 8 minutes, occasionally lifting frittata sides and swirling skillet to let raw egg escape to bottom. Check bottom of frittata by lifting sides with the spatula. When bottom is golden, it is time to flip the frittata over.

To flip the frittata, put a large platter over skillet, making sure the platter is large enough to overlap skillet edges by 2 inches. With one hand on platter and the other firmly gripping the skillet handle, make a quick flip. Slide the frittata back into skillet and cook an additional 2 to 3 minutes on low. Transfer frittata to a serving platter and divide into 8 equal wedges.

Alternate flipping method: Divide the frittata into four equal pieces and, with the spatula, flip each piece over in skillet. Cook an additional 2 to 3 minutes on low. Transfer to a serving platter and cut each wedge in half (there will be a total of 8 pieces)

*Note: Imported Pecorino Romano cheese can be purchased at Italian grocery stores or international gourmet food stores, such as Trader Joe's™ and Wholefoods™.


Cherry Tomatoes with Oregano
Prep time: 5 minutes
Serves: 6 to 8

Ingredients:
1-1/2 pounds fresh cherry tomatoes
4 sprigs fresh oregano
6 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste

Cut each cherry tomato in half and set in a serving bowl. Remove oregano from stems and coarsely chop the leaves. Add the chopped leaves and remaining ingredients to the tomatoes in bowl. Toss and taste. Adjust olive oil, salt and pepper level, if needed.

Serve as a side to egg dishes such as Pecorino Asparagus Frittata.

Text & Photographs © Nancy Real 2011 (the Balocco™ Colomba is a brand name - the packaged product was photographed by Nancy Real).

Hearts of Palm & Olives

Prep time: 10 to 15 minutes
Serves: 4 to 6

A few years ago, while standing in the canned vegetables aisle of a supermarket, I picked up a can of hearts of palm, looked at it and thought, “I know I ate these somewhere, but they looked boring and tasted bland. Maybe tonight I can turn these 'palmitos' into an exciting dish". Later that day, as I prepared dinner for my friends, I cut the hearts of palm into bite-size pieces and tossed them with olives, lemon, and other ingredients I had on hand.

My novelty appetizer-salad not only looked fresh and inviting, but my guests were amazed at how hearts of palm could become such a colorful and exquisite appetizer. That night, the Hearts of Palm & Olives must have been an instant hit because I never had a chance to put any on my plate.

One 14-ounce can Roland’s® Hearts of Palm, drained and rinsed
½ cup Spanish olives
2 tablespoons chopped red onion, rinsed in cold water (excess water squeezed out of onion)
2 tablespoons chopped fresh, Italian flat-leaf parsley and 1 sprig (for garnish)
1 celery stalk, peeled and chopped into ¼-inch pieces
Juice of ½ lime
2 to 3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste

In a medium bowl, combine all ingredients (except the sprig of parsley) and gently toss together. Taste and adjust oil and/or seasonings. Transfer the salad to a serving bowl and garnish with the parsley sprig.

Serve immediately as an appetizer, accompanied by cheese, bread, your favorite wine, friends and music.

Note: "Palmitos" is Spanish for "hearts of palm". The country with the largest production of palmitos is Costa Rica.

Text & Photograph © Nancy Real 2011

Vegetarian Calamari

Prep time: 25 to 30 minutes
Serves: 4 to 6

While growing up in Southern Italy, I became an apprentice to my “Nonna” or grandmother, aka the “maestra” or master chef of the town. Although I learned how to prepare the peninsula’s finest cuisine, my focus was on the bounty from the “orto” or garden. I never liked some of the seafood delicacies that the cooks in the Campania region are so famous for. Among these are fried calamari.

Because my Nonna knew I didn't like those rubbery circles that pretended to be crispy, she would go to her orto, pick fresh cauliflower and turn it into golden nuggets. She would then smile at me and say, “Ecco i tuoi calamaretti vegetariani” or “Here are your vegetarian fried calamari” – made exclusively for me!

This appetizer is fun to eat with a sweet pepper spread*.

Ingredients:
1 fresh cauliflower (about 1-½ to 1-¾ pounds), leaves discarded and florets cut into 2-inch pieces
½ teaspoon salt
1 cup all-purpose flour, for coating cauliflower florets
2 to 3 large eggs
¾ teaspoon salt
Ground black pepper, to taste
2 cups vegetable oil, for frying

Rinse the cauliflower florets and put them in a 4-quart saucepot. Cover florets with cold water. Set saucepot on a stove burner and bring to a boil. Add ½ teaspoon salt, and boil, uncovered, on medium heat until cauliflower florets are crunchy-tender when pierced with a fork, about 4 minutes.

Gently drain the cauliflower florets and set them aside in a glass or porcelain bowl to cool, uncovered, about 15 minutes.

Meanwhile, put flour in a shallow, 8 or 10-inch bowl and set aside. In another shallow, 8 or 10-inch bowl, beat 2 eggs with ¾ teaspoon salt and black pepper; set aside. When cauliflower florets are cool, coat them first with flour, shaking off excess, and then roll them with two forks in the beaten egg (heat the oil as you do this).

In an 8 or 10-inch skillet or a deep fryer of the same circumference, heat the oil on high setting. Test by dropping a tiny amount of beaten egg – if it sizzles and rises, the oil is ready. Immediately lower heat to medium and fry the cauliflower in batches. This is a quick process (after a few seconds of frying, gently lift bottom of a floret to check if it is golden); turn once and fry other side until golden. Drain fried cauliflower (Vegetarian Calamari) on a dinner plate lined with paper towels.

Serve immediately with sweet pepper spread.

Note: Vegetarian Calamari can be made early in the day and stored in a baking dish and covered with aluminum foil. Set on a counter until ready to serve.

At serving time, heat oven to 350˚F. Warm the Vegetarian Calamari, covered, about 20 to 25 minutes and serve warm.

*Suggested spreads: Peloponnese Sweet Pepper Spread®, found in gourmet supermarkets; and Zergüt Mild Ajvar® (made with sweet and hot peppers, eggplant, garlic and onions), found in Middle Eastern or International gourmet food stores. Both brands are reddish-orange in color.

Text & Photograph © Nancy Real 2011

Tortilla & Nutella

Prep Time: 3 to 4 minutes (this is the best part!)
Serves: 2


One of the best things in every culture is the food, right? I'll start with my own - we Italians can't live without Nutella®, a chocolate-hazelnut spread that is served with bread and caffè latte at breakfast time. In Mexico (also in Mexican restaurants in California and yonder), warm, flour tortillas are used as bread alongside breakfast, lunch or dinner. Filled with savory ingredients, tortillas can turn into a satisfying pick-me-upper whenever one has the munchies.

Years ago, I gave tortillas and Nutella® a green card (or permanent residence) in my kitchen. Now, can you guess what happened one day when I was craving a chocolate-filled crêpe, but only found tortillas and Nutella®? You got it.

Get ready to enter chocolate bliss the moment you taste this anytime-treat.

Ingredients:
Two 8-inch* flour tortillas
4 heaping tablespoons Nutella®

In a 12-inch nonstick skillet set on medium heat, warm the tortillas through (turn them over once in a while to prevent blackening) - about 2 minutes.

Transfer the tortillas to a flat surface such as a dinner plate or a cutting board. While still warm, quickly drop 2 heaping tablespoons of Nutella® on one-half of each tortilla. Fold the plain tortilla half over the Nutella®.

Serve immediately.

*Note: Larger flour tortillas can be substituted - just be sure to double the Nutella®!

Text and Photograph © Nancy Real 2011