All Posts By: NANCY DeLUCIA REAL

Tapas is Spanish for “appetizers”. In Spain, these small bites are made with all sorts of ingredients – eggs, seafood, ham and vegetables.

Since tomatoes are abundant right now, serve these Tomato-Ricotta Tapas as a starter to any meal.

Ingredients:
8 vine-ripened, mediu-sized tomatoes (they should be about 2 to 2-1/2 inches in diameter)
1 cup fresh ricotta cheese (whole-milk or part-skim)
2 tablespoons fresh thyme leaves
1 tablespoon fresh oregano leaves, finely chopped
8 fresh oregano leaves (whole, for garnish)
Salt and ground black pepper, to taste

Directions:
1. Using a sharp knife, slice off the tomato tops and discard.

2. With an espresso spoon, gently remove the pulp inside tomatoes; discard.

3. Set tomatoes aside on a serving plate.

4. Meanwhile, transfer the ricotta to a 2-cup bowl.

5. Using a spoon, stir in the thyme and finely chopped oregano leaves, salt and pepper.

6. Stir the ricotta mixture well until all ingredients are blended.

7. Transfer the ricotta mixture to a piping bag fitted with a star tip.

8. Fill each tomato with ricotta mixture.

9. Garnish the filled tomatoes with whole oregano leaves (1 per tomato).

10. Serve immediately or refrigerate, covered, up to one hour.
Text & Photograph ©2016 Nancy DeLucia Real

This delicious rice gets its yellowish hue from saffron and its slightly-sweet flavor from honey. I think this dish lies somewhere between Paella and the exquisite rice found in Persian cuisine.

The only problem is that once you taste this Saffron Rice with Honey, you’ll go over your limits. But don’t take my word for it – just make it and see for yourself!

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

Ingredients:
4 tablespoons olive oil
1 medium brown or white onion, finely chopped
1 cup Basmati rice, rinsed under cold water and drained
1-1⁄2 cups chicken broth
3⁄4 to 1 cup cold water
0.375 grams ground Saffron
3⁄4 to 1 teaspoon salt
Dash ground cinnamon
2 to 3 tablespoons honey or a little more

Directions:

1. In a 10-inch nonstick skillet, heat the oil.

2. Add the chopped onion and stir-fry on medium-high heat for 3 to 4 minutes.

3. When onion is golden brown, add the rice.

4. Stir-fry the rice and onion for 2 to 3 minutes.

5. After 2 to 3 minutes, add 1-1/2 cups chicken broth and 3⁄4 cup cold water, the saffron, salt, cinnamon and honey.

6. Immediately set heat on low, cover the rice and bring it to a boil.

7. When rice comes to a boil, stir it ONCE.

8. Cover the rice again and cook on the lowest heat setting for 10 minutes.

9. After 10 minutes, using a spoon, taste rice from center of skillet.

10. If rice is a little raw and dry, add the remaining 1⁄4 cup water, cover and cook for an additional 3 to 4 minutes.

11. After 3 to 4 minutes, taste rice again – if it is too firm, add 1 to 2 tablespoons more water.

12. At this point, cook rice for 1 to 2 more minutes.

13. After 1 to 2 minutes, taste rice (it should be tender but not overcooked). If needed, add a little more honey, to taste.

14. If rice is done, set skillet aside on a cold burner and cover the rice.

15. Let rice stand 4 to 5 minutes.

16. After 4 to 5 minutes, serve rice as a side dish to meat, poultry, fish or as part of a vegetarian meal.
Text & Photograph ©2016 Nancy DeLucia Real

Peas are in season and they’re bursting with flavor. Here’s a childhood pasta recipe from Italy. It’s simple, fast and delicious with Pecorino Romano or Parmigiano Reggiano cheese!

Prep time: 15 minutes
Serves: 4 to 6

Ingredients:
2 vine-ripened tomatoes
1 pound short pasta variety (this recipe uses trofie)
1 cup fresh peas
1 teaspoon salt
1/4 cup extra virgin olive oil (adjust, per individual taste)
Grated Pecorino Romano or Parmigiano Reggiano cheese

Directions:
1. Bring a 3 or 4-quart sauce pot filled with water to a boil.

2. Meanwhile, cut tomatoes in half, remove and discard pulp.

3. Chop tomatoes into 1/4-inch cubes; set aside in a 3 to 4-quart glass or porcelain bowl.

4. When water boils, add the pasta and, using a wooden spoon, stir it once.

5. Add salt to the pasta and cook pasta for 8 to 10 minutes or until it is al dente or crunchy-tender.

6. During last 1 to 2 minutes of the pasta boil, add the peas.

7. After 1 to 2 minutes, drain the pasta and peas in a colander.

8. Add the drained pasta and peas to the chopped tomatoes in bowl.

9. Stir in the olive oil and salt. Taste and adjust oil and salt level, to taste.

10. Ask guests to add some grated cheese to their individual pasta bowls.
Text and Photograph ©2016 Nancy DeLucia Real

Need a fresh, new salad? Make this sweet-and-savory salad with raspberries and Persian cucumbers (they’re small and loaded with flavor). The salad gets its kick from the raspberries’ sweet-tart flavor.

Serve this Raspberry-Cucumber Salad alongside fish or poultry or with vegetarian selections.

Prep time: 10 to 15 minutes
Serves: 4

Ingredients:
4 to 5 Persian cucumbers, peeled
Juice of 1 to 2 limes
2 tablespoons extra virgin olive oil
salt and ground black pepper, to taste
1 teaspoon agave nectar
1/2 teaspoon Serrano chiles, minced (optional)
8 ounces fresh raspberries, rinsed and drained
Fresh mint sprigs, for garnish

Directions:
1. Cut each cucumber in half, lengthwise.

2. Cut each half, lengthwise – now you have fourths.

3. Cut the cucumber fourths crosswise into 1/4-inch pieces. Set aside in a glass or porcelain serving bowl.

4. Repeat same cutting procedure with the remaining cucumbers; add them to the bowl. Set aside.

5. Add lime juice, olive oil, salt, black pepper, agave nectar and Serrano chiles to cucumbers in bowl; toss and set aside.

6. Add the raspberries and gently toss, taking care not to crush them.

7. Taste and adjust seasonings. Garnish with mint leaves and serve immediately.

Text and Photograph ©2016 Nancy DeLucia Real

These delicious cookies are from Mexico. They’re called pastelitos or little cakes. I think they look like Easter eggs. Hence, they’re a perfect dessert for Easter Sunday.

Everyone will love the flaky texture and buttery-cinnamon flavors of these melt-in-your-mouth Easter cookies!

Prep time: 25 to 30 minutes
Bake time: 25 minutes
Makes: 36 o 38 cookies

Ingredients:
1-1/2 cups all-purpose, unbleached flour
1 cup cornstarch
1 teaspoon ground cinnamon
2 sticks unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup sifted, powdered sugar (for garnish)

Directions:
1. Preheat oven to 325°F.

2. Sift flour, cornstarch and cinnamon into a 3-cup bowl; set aside.

3. Line two 18X12-inch baking sheets with parchment paper; set aside.

4. In a 4-cup bowl or a stand mixer bowl, combine the butter and sugar; beat until light and fluffy.

5. Gradually add the flour mixture into the butter-sugar mixture.

6. Mix well and knead until a smooth dough forms.

7. With your hands, take a small piece of dough and shape it into a 3/4-inch ball.

8. Place it on one of the parchment-lined baking sheets.

9. Continue forming 3/4-inch balls of dough, placing them 2 inches apart on baking sheets.

10. Set baking sheets in oven and bake the cookies for 12 minutes.

11. After 12 minutes, invert upper baking sheet with bottom baking sheet; bake for an additional 12 to 13 minutes.

12. After 12 or 13 minutes, check underside of one cookie. It should look light golden brown. If it is not light golden brown, bake the cookies for an additional 5 minutes.

13. Remove the baking sheets with cookies from oven and set them on a counter to cool.

Serve the Easter Cookies:
1. When cookies have cooled, set them on a serving platter, garnished with sifted, powdered sugar.

2. FOR MAKING AHEAD: When cookies have cooled completely, sore them in double Ziploc® freezer bags up to 3 weeks ahead.

3. FOR THAWING & SERVING: Remove cookies from freezer and Ziploc® freezer bags. Place cookies on a platter to thaw for 4 hours (covered with aluminum foil). When ready to serve cookies, garnish them with sifted, powdered sugar.
Text & Photograph ©2016 Nancy DeLucia Real