Archive

 

Vegetables

Rice and Asparagus Soup
Ingredients:
1 lb. fresh, thin green asparagus
2 qts. lean beef broth
3 oz. short or medium-grain rice, rinsed
2 tbs. fresh butter
3 tbs. grated Parmigiano
salt

Preparation:
Clean and wash the asparagus ends, starting from the tip, breaking them into pieces about 1-in. long (do not use a knife). When you reach the point where you cannot break the asparagus any further, discard whatever is left.

Bring the broth to a boil-and then add the rinsed rice. Cook with the pot covered for 12 min. When the rice is almost ready, add the asparagus. Cook for another 3 mins., with the pot uncovered. Remove from heat; add in butter and Parmigiano, and serve.

Baked Asparagus with Parmigiano-Reggiano
Ingredients:
1 pound asparagus
1 tablespoon olive oil
salt
freshly ground pepper
1/4 cup Parmigiano-Reggiano slivers shaved from a 4-ounce chunk
1 teaspoon balsamic vinegar
1 tablespoon chopped parsley or fresh-snipped chives (optional)

Preparation:
Preheat oven to 400 F.
Snap off the tough bottoms of the asparagus and discard. Wash spears and pat dry, then place in a 9x13-inch baking dish. Pour olive oil over asparagus and roll spears until evenly coated. Arrange spears in a single layer and season with salt and freshly ground pepper to taste.

Cover dish with foil and bake 12 to 15 minutes until asparagus is tender when pierced with the tip of a knife (dish can be prepared ahead to this point).
Pass a vegetable peeler across the surface of room-temperature Parmigiano-Reggiano to create 1/4 cup of thin slivers.

Scatter the slivers over the asparagus and return the dish to the oven. Continue baking just until cheese softens, about 2 to 3 minutes.

Place asparagus onto warm plates and sprinkle with several drops of balsamic vinegar and the chopped parsley or snipped chives. Serve immediately.

Artichoke Crust
Ingredients:
4 artichokes
4 tbs. extra virgin olive oil
flour
salt
6 eggs
pepper
2/3 cup grated Parmigiano

Preparation:
Wash and cut the artichokes in quarters. Coat with flour and fry them in hot oil. Drain off excess fat and set aside. Beat the eggs with salt, pepper and Parmigiano and mix with the artichokes. Grease an 8-in. pie pan and bake in the oven for about 20 mins. at 325lF.

Sauteed Artichokes
Ingredients:
12 artichokes, cleaned and thinly sliced
1 lemon
6 tsp. extra-virgin olive oil
4 cloves garlic, chopped
1/2 cup beef broth
parsley, chopped
1/2 cup white wine
salt
pepper

Preparation:
Clean, remove the tips and thinly slice the artichokes lengthwise and immediately dip them in water acidulated with the lemon juice. Brown the garlic in oil and remove.

Add the artichokes and sauté on moderate heat, stirring frequently. Add the broth and the wine. When artichokes are done, add the chopped parsley, salt and pepper to taste, toss well and serve.

Prepared in this manner, the artichokes can be served as a side dish for beef or veal.

Peppers Sautéed with Olive Oil and Capers
Ingredients:
2 lbs. firm and sweet peppers
8 oz. ripe tomatoes, peeled, seeded and diced
1 small white onion, chopped
1 clove garlic, chopped
8 basil leaves
8 tbs. olive oil
capers, to season
pitted black olives (optional)
salt
pepper

Preparation:
Clean and cut the peppers into strips. Prepare a soffritto by sautéeing the onions and garlic in a saucepan with 2 tbs. of olive oil. When golden brown add the tomatoes and basil. Cook for 10 minutes over a low flame, remove from fire and set aside.

In a large sautéeing pan, heat 6 tbs. of olive oil, then add the peppers.
When these are slightly soft, add the soffritto, mix in the capers and olives (optional), season and continue cooking until peppers are tender but still crisp (the peppers are overcooked when skin begins to fall off).
Remove from fire. Serve at room temperature.

Grilled Eggplants with Peperoni di Senise
Ingredients:
4 small eggplants
1 oz. dry Peperoni di Senise
1 clove of garlic
fresh wild fennel
oregano
extra virgin olive oil
salt and pepper

Preparation:
Wash the eggplant and remove the ends. Cut in half lengthwise. Place on a plate and sprinkle the top with coarse salt. Let rest for an hour. Press the eggplants halves with another plate to remove the bitter juices.
Heat a grill, and when it is very hot, grill the eggplant halves turning them over several times.

Place the eggplant on a dish, sprinkle with the wild fennel, the oregano and the crushed Peperoni di Senise. Drizzle with extra virgin olive oil, and serve cold.

Tomato Mold
Ingredients:
1 celery stalk
few leaves parsley
1 small onion
1 carrot
2 oz. prosciutto
1/4 lb. butter
1 lb. ripe tomatoes, peeled, seeded and diced
1 clove chopped garlic
1 cup béchamel
1 pinch of sugar
salt and pepper
5 eggs

Preparation:
Chop the celery, parsley, onion, carrot and prosciutto and sauté with 3 oz. butter, then add the tomatoes and the garlic. Salt and let cook for about 1/2 hour, stirring frequently. Blend to a coarse consistency (the mixture should not be very liquid) and set aside.

Pass the tomato sauce through a fine sieve and blend in the béchamel, adding a pinch of sugar, salt and pepper. Let cool, stirring frequently; then blend in the beaten eggs.
Combine all the mixtures. Pour in a buttered 12-in. mold and cook in bain-marie in a pre-heated oven at 400lF for about one hour.

Tomatoes Stuffed with Bread and Herbs
Ingredients:
4 round, ripe, firm tomatoes
1/2 cup breadcrumbs
1 sprig parsley
1 tbs. oregano
8 basil leaves
1 tbs. capers, chopped
1 clove garlic
4 tbs. olive oil
salt

Preparation:
Cut the tomatoes in half horizontally and remove the seeds. Salt and leave upside down on a towel for half an hour. Chop parsley with basil and garlic. Add breadcrumbs, oregano and the capers.

Salt and mix well. Place the tomatoes on a greased baking dish and fill them with the stuffing. Drizzle them with oil and bake at 350lF for half an hour or until a golden crust forms on top.
These are excellent either warm or cold and can be served as a side dish or as antipasto.

Buon appetito!

 

10631 Vinedale Street, Sun Valley, CA 91352 - Phone (818) 767-3413 - Fax: (818) 767-1410