Eggplant Salad

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One of my favorite vegetables is eggplant (available all year).  So simple to prepare and a delicious side or meal.

I like to grill eggplant with a drizzle of olive oil and fresh mint.  In this recipe, I cubed one eggplant (leaving the skin) and grilled in the oven (10-15 minutes), until tender.

In a bowl, add some chopped fresh basil, pitted kalamata olives (1/2 cup), 1/2 cup of julienne sun dried tomatoes.  Add a pinch of red chili flakes (optional), drizzle extra virgin olive oil (or 3 tbsp.).  Squeeze a fresh lemon and rind 1tbsp. of lemon.

Mix and ready to serve!  A perfect side for your favorite grilled fish, chicken or meat.  Adding goat cheese for a vegetarian meal is also delicious!

a presto,

maria

 

Pasta alla Chitarra with Mushrooms

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Pasta alla Chitarra with mushrooms is one of my favorite pasta dishes.  This is Abruzzo’s signature pasta – made with a pasta guitar (it looks like a harp) to produce squrish-shaped spaghetti.

The sauce is very simple – cooks in about 10 minutes including preparation.  When sauces take minutes, I prepare it when the pasta is cooking.

One of my best friends in Rome, Elena gifted me a bag of dried porcini mushrooms.  I use them for special occasions and stored in my pantry where they are out of reach!

To restore the porcini back to life – add a cup of porcini to approx.  two cups of  hot water.  Set aside for twenty minutes, draining and rinsing well.  Save the flavorful liquid by adding to a next day risotto or a tender roast beef.  My grandmother haunts me when I throw out anything – it’s part of my roots!

In a large skillet, heat on medium-low, a drizzle of olive oil and butter (approx. 1 tbsp) and add two crushed cloves of garlic for a minute or until the garlic turns golden.  Add the porcini and saute for approx. five minutes.  Add one cup of the porcini liquid and a tsp. of tomato paste.  Remove the garlic and stir the sauce as the tomato paste dissolves.

Add the cooked pasta to the skillet and a handful of freshly grated Parmigiano-Reggiano (1 cup) to the skillet.  Mix the pasta in the sauce before serving.  Sprinkle finely chopped parsley (optional).

a presto,

Maria

Summer Vegetables: Fall Colors

I love the Fall for it’s weather and the beautiful transformation of the Foliage – beautiful majestic colors! Cleaning the leaves is another story …..
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In this photo, I prepared a simple salad with yellow, red cherry tomatoes, roasted artichokes, red onion and cooked green beans.  I drizzled with extra virgin olive oil, a little balsamic, chopped fresh basil, salt and pepper (to taste) and ready to serve.  You can serve it as a side vegetable with your favorite grilled meats, fish or cheese.  I also like to add cured olives – it reminds me of visits in Italy! A simple salad you can enjoy throughout the year – why wait just for summer? a presto, Maria

Zucchini Spaghetti

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For a take on the classic Italian zucchini pasta, follow my favorite recipe. It’s getting toward the end of zucchini season, so I have a seemingly endless supply of the vegetable. Treat your family to a light and delicious bowl of zucchini spaghetti.
This sauce calls for extra virgin olive oil, garlic and red pepper flakes. It’s super simple and takes only minutes to prepare.
Zucchini Spaghetti
Ingredients
1 lb. (approximately 2) zucchini, finely julienned
Salt and freshly ground pepper
3-5 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon of red chili flakes
1/4 cup Fresh Italian Flat Parsley, chopped
1/2 cup Parmigiano-Reggiano cheese
An easy way to julienne the zucchini is to use a Mandoline slicer. If you don’t have one, use your handy vegetable peeler.
Heat olive oil in a large skillet over medium-high heat. Add garlic and red chili flakes. Sauté until the garlic is golden brown. Add the zucchini and 1/4 cup of water, seasoning with salt and pepper. Stir the zucchini and cook for approximately 3 minutes. Add the fresh Parmegiano and fresh parsley.
Serve with your favorite fish, meat or tofu dish. I like to pair this dish with my Italian Breaded Veal Cutlet. You can search for this recipe and others in the archives of Good Food at Ask Amy Daily. Make the pasta a meal by itself by adding goat cheese.
a presto,
Maria