All Posts By: NANCY DeLUCIA REAL

After the holidays, I’m preparing delicious, guilt-free foods.

This ceviche recipe is from Mexico. The fish is marinated in lime juice. Just add carrots, cilantro, onion, olive oil … it’s fantastic! You can serve ceviche on tostadas as a starter. Alternatively, these tostadas are perfect for a light lunch or dinner.

Active prep time: 15 minutes
Inactive prep time: 1 hour (fish & lime juice marinate in refrigerator)
Serves: 4 to 6

Ingredients:
1 pound fresh cod or halibut fillets
Juice from 12 to 14 limes
1/2 cup chopped, red onion
1 carrot, peeled and finely shredded
1/3 cup finely-chopped cilantro (coriander)
1/2 to 1 teaspoon chopped, fresh jalapeño pepper
2 to 3 tablespoons extra virgin olive oil
salt and ground black pepper, to taste
12 corn tostada shells

Directions:
1. Rinse the fish fillets under cold water and pat them dry with paper towels.

2. Place the fillets in a 3-quart glass or porcelain bowl.

3. Using shears, make continuous cuts into the fillets until 1/2-inch pieces have formed.

4. Pour the lime juice over the fish pieces; cover bowl with plastic wrap and place it in the refrigerator.

5. Leave the fish and lime juice to marinate in refrigerator for 1 hour.

6. Meanwhile, place the chopped onion in a glass or porcelain bowl and cover it with cold water; set aside.

7. After one hour, transfer the bowl with the fish to a counter near a sink.

8. Wearing cooks’ rubber or plastic gloves, grab a handful of fish and squeeze out the excess lime juice over a sink.

9. Place the squeezed fish pieces in a clean glass or porcelain bowl.

10. Continue this process until all the fish has been drained of excess lime juice.

11. Rinse the gloves and, using the same squeezing process, repeat this technique with the onion.

12. Add the squeezed onion pieces to the fish ceviche in bowl.

13. Stir in the carrot, cilantro, jalapeño, olive oil, salt and pepper.

14. Place 3 tablespoons ceviche on a corn tostada shell. Repeat this procedure on remaining tostada shells. Serve immediately.
Wine pairing: Chilled Chardonnay, Pinot Grigio or Sauvignon Blanc
Text and Photograph ©2016 Nancy DeLucia Real

Here’s an easy appetizer to go along with the bubbly on New Year’s Eve – eat, drink and be cautious.
Happy New Year!

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
18 slices toasts made from baguette bread (½-inch thick slices)
10 slices prosciutto (they should not be paper thin, but a little thicker)
6 green onions, dark green stems and bottom tips cut and discarded
3 sprigs fresh oregano, leaves removed & stems discarded
¼ cup extra virgin olive oil
Arugula leaves, optional (for garnish)

Directions:
1. Toast the bread slices until they are light golden brown; set them aside on a platter.

2. Coarsely chop the prosciutto slices and set aside in a bowl.

3. Meanwhile, cut the green onions in 1/8-inch thick circles; set aside in a separate bowl.

4. Chop the oregano leaves; set them aside on the cutting board.

5. With stove setting on high, heat the olive oil in a skillet. When the oil is hot, add the chopped prosciutto with onions and chopped oregano.

6. Reduce heat to medium and, with a wooden spoon, stir-fry the mixture for 1 to 2 minutes or until the onions are softened and translucent.

7. Stir in the pepper. Spread the prosciutto mixture evenly over toasts.

8. If desired, garnish with arugula leaves and serve immediately.
Text and Photograph ©2015 Nancy DeLucia Real

These sweets are a traditional Christmastime dessert in Naples. They are small balls of fried dough that are dipped in honey and sprinkled with decorative candies. At your holiday table, this struffoli platter will steal the show!

Prep time: 2 hours (this is a fun recipe for 2 or more people to make together)
Serves: 10 to 12

Ingredients:
1 to 2 tablespoons semolina (for flouring)
3 large eggs
1 tablespoon sugar
zest of 1 unwaxed lemon, finely grated
1 tablespoon vegetable oil (for the batter)
1-1/2 to 2 cups flour, plus a little more for rolling
¼ teaspoon baking powder
1 to 1½ quarts vegetable oil, preferably sunflower or safflower (for frying)
1-1/2 cups spun honey (16-ounce container)
2 teaspoons non-pareils candies, for decoration

Mix and Form the Dough:
1. Line a baking sheet with parchment paper; sprinkle the sheet with semolina and set aside.

2. Line another sheet or platter with double paper towels (this will be used to drain the fried struffoli); set aside.

3. In a mixing bowl, beat together the eggs, lemon zest and 1 tablespoon oil until mixture is uniform.

4. Gradually (a little at a time) add about 1-1/2 cups flour and baking powder to form a dough.

5. If dough is too sticky, add about 1 to 2 tablespoons more flour until the dough is formed and pliable. It should be smooth.

6. Take the dough out of the bowl and place it on a lightly-floured surface.

7. You will barely have to knead the dough, coating it with a LIGHT amount of flour until it no longer sticks to your hands.

Shape the Struffoli:
1. Tear off a marble-sized piece of dough and roll it with your hands.

2. Set the ball aside on the lightly-floured parchment sheet on baking dish.

3. Repeat rolling instructions until all the dough has been rolled into marble-sized balls.

Fry the Struffoli:
1.Heat 1 quart oil in a wide, heavy pan or saucepot at 375°F (the oil should be 6 inches deep).

2. Gently lower about 12 dough balls at a time into the hot oil. They will first sink and then, as they cook, they will float up to the surface and begin to turn golden brown.

3. Make sure to roll them around with a slotted spoon so that they do not burn underneath and instead, evenly turn light golden brown. THIS WILL TAKE LESS THAN A MINUTE. NOTE: Struffoli should not blacken.

4. When struffoli are light golden brown, immediately transfer them to the paper towel-lined sheet or platter.

5. Continue frying the struffoli in batches, making sure to control the heat if it is too high or too low.

Coat the Struffoli with Warm Honey:
1. Place a serving platter close to you on a counter; set aside.

2. Transfer the spun honey into a 2 to 4-quart saucepot.

3. Add 1/3 cup cold water to the honey in saucepot and warm up the mixture.

4. When the honey mixture begins to bubble and foam, add a slotted spoonful of struffoli to the honey.

5. Immediately STIR GENTLY ONCE as you lift out the struffoli from the warm honey.
NOTE: MAKE SURE THE HONEY DOES NOT BUBBLE UP AND OUT OF THE SAUCEPOT – CONTROL THE HEAT SETTING ON LOW.

6. Let them drip slightly over the honey pot and quickly transfer them to center of platter.

7. Work quickly to repeat coating the struffoli, lifting and draining them and then transferring struffoli to the platter – SHAPE THE MOUND OF STRUFFOLI INTO A CONE OR PYRAMID.

8. When all struffoli have been set on platter, immediately sprinkle them with the non-pareils candies.

9. Set platter of struffoli aside until ready to serve.

10. If you need to cover struffoli, lightly oil a sheet of plastic wrap and set it over the platter.
Text and Photograph ©2015 Nancy DeLucia Real

Blintzes are also known as blin or blintchik (Russian names for crêpes). They are thin pancakes that can be filled with sweet or savory ingredients.

For this recipe, I made mini-blintzes, topped them with fresh Greek yogurt and added a fresh fruit compote. Enjoy these blintzes at breakfast or brunch. They’re fun to eat with Mimosa or coffee.

Prep time: 15 to 20 minutes for the blintzes
Prep time: 10 minutes for the fruit compote
Makes: 12 three-inch blintzes

Ingredients For the Fruit Compote:
3/4 cup chopped, fresh peach, nectarine or strawberries (you can combine 2 or more fruits together)
1/2 cup chopped, fresh pineapple
1 tablespoon granulated sugar
1/4 cup water mixed with 1 teaspoon cornstarch or unbleached, white flour

Directions:
1. Combine all ingredients in a 1-quart saucepot.

2. Bring ingredients to a boil; boil and stir with a wooden spoon for 3 to 4 minutes, or until fruit mixture thickens.

3. If a creamier texture is desired, mash the fruit with a potato masher.

4. When fruit is tender and liquid has thickened, transfer the mixture to a glass or porcelain bowl to cool. Cover with plastic wrap and set aside.

5. Meanwhile, prepare the blintzes.

Ingredients for the Blintzes:
1 large egg
1/3 cup plus 2 tablespoons milk (whole, low fat or 1% milk fat)
2 tablespoons vegetable oil
1/2 cup unbleached, organic, all-purpose white flour
1-1/2 teaspoon granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup Greek yogurt (whole, low fat or nonfat)
1/3 cup honey, for drizzling
3 springs of fresh mint

Directions to Prepare the Blintzes:
1. In a 1-quart mixing bowl, combine the egg, milk, 1 tablespoon of the oil, flour, sugar, baking powder and salt.

2. Using a whisk, blend the ingredients together until a smooth batter has formed.

3. Add the remaining tablespoon oil to a 12-inch, nonstick skillet set on high heat.

4. As soon as the oil is hot (it should not smoke), reduce heat to low.

5. Using a ladle, gently pour the batter onto the center of the skillet to form a 3-inch blintz (pancake).

6. Continue forming the blintzes, spaced 1 to 2 inches apart. You will not use all the batter for the first batch.

7. After cooking for 1 minute or until the batter starts bubbling, using a spatula, gently turn the blintzes over.

8. Cook the other side of the blintzes for another 30 seconds or a little longer, taking care not to burn the underside.

9. Transfer the blintzes to a serving platter; set aside while preparing the remaining blintzes.

To Serve the Blintzes:
1. Transfer the yogurt to a small bowl and give it a stir.

2. Top each blintz with yogurt, some fruit and garnish with mint leaves. Serve immediately.
Text and Photograph ©2015 Nancy DeLucia Real

Thanksgiving is about the Fall harvest – its abundance and our gratitude. Typical vegetables used for this great feast are cranberries, nuts, potatoes, yams, pumpkin and squash.

Most of us incorporate these food ingredients into the dishes from our heritage. Many of you already know that we Italians begin a meal with pasta. And so, on Turkey Day, my first course will be Butternut Squash and Mint Fusilli. It’s fresh, fast and easy. Buon Appetito to all of you and Happy Thanksgiving!

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
4 cups chopped butternut squash (cut into 3/4-inch cubes)
3 tablespoons plus 2 tablespoons extra virgin olive oil
2 cloves garlic, peeled and crushed
1 pound fusilli pasta (this can be substituted with another variety of short pasta)
salt and ground black pepper, to taste
3 tablespoons slivered, fresh mint leaves
3/4 cup grated Parmigiano Reggiano cheese

Prepare the Butternut Squash:
1. Place the butternut squash cubes in a 2-quart saucepot; cover with water.

2. Cover the sauce pot and bring the squash to a boil.

3. Boil the squash for 3 to 5 minutes or until it is crunchy-tender when pierced with a fork.

4. Drain the squash and transfer it to a glass or porcelain bowl to cool for about 10 minutes.

5. After 10 minutes, in a 12-inch, nonstick skillet, heat 3 tablespoons olive oil.

6. When oil is hot (but not smoking), add the cubed butternut squash and stir-fry for 3 to 4 minutes.

7. After 3 to 4 minutes, toss in the crushed garlic and cook for 1 more minute; set the skillet with the squash aside.

Boil & Assemble the Pasta:
1. Meanwhile, bring a 4 to 5-quart sauce pot of water to a boil.

2. When water boils, add 3/4 teaspoon salt to the water and the fusilli pasta.

3. Cook the fusilli pasta for 8 to 10 minutes or until the pasta is al dente or crunchy-tender.

4. As the pasta cooks, warm up the butternut squash in skillet on moderate to low heat.

5. After 8 to 10 minutes, drain the fusilli pasta, reserving 1/2 cup of the boiling liquid.

6. Toss the drained fusilli pasta into the butternut squash in skillet; add 2 to 3 tablespoons of the reserved liquid and toss to warm through.

7. When pasta and butternut squash are warmed through, taste and add more salt (if needed) and a dash of ground black pepper.

8. Divide the pasta among 4 to 6 bowls and garnish with slivered mint leaves.

9. Ask guests to add some Parmigiano Reggiano cheese to their Butternut Squash & Mint Fusilli.
White Wine Pairing: chilled Fiano di Avellino or Pinot Grigio.
Text and Photograph ©2015 Nancy DeLucia Real