All Posts By: NANCY DeLUCIA REAL

Iran is the modern name for ancient Persia. The people of this culture call themselves “Persians”. I can see how proud they are when they say they are “Persians”, for they stay connected with their great empire dating back to 2,400 years ago. Persia was rich with architecture, visual and decorative arts. And, it flabbergasted its visitors with succulent foods, then and now.

The first time I tasted Persian food was at my friends’ home. My hosts, Elena and Robert, presented an ornate and colorful buffet with an array of freshly-made meat, chicken and vegetarian stews. My taste buds went crazy – herbs, spices, pomegranate seeds, apricots, cherries, walnuts brought out sweet and savory flavors in at least 4 to 5 rice dishes and fish. However, I was most impressed with how Persian cuisine combines fresh fruit, nuts and rosewater in desserts. These ingredients are used in cakes, marzipan, saffron ice cream, rice sorbet and cookies.

Here’s a cookie recipe which I developed by combining almonds, cardamom, cinnamon, butter and rosewater. Once baked, enjoy these with a cup of Persian tea.

Prep time: 30 minutes
Bake time: 30 minutes
Makes: 24 cookies

Ingredients:
2 cups all-purpose, unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cardamom
2 large eggs
3/4 cup unbleached, granulated sugar
4 tablespoons unsalted butter, softened
2 tablespoons plus 1 teaspoon rosewater
1 cup roasted, unsalted, slivered almonds (ground)
powdered sugar (for garnish)
ground cinnamon (for garnish)

Directions:
1. Preheat the oven to 375°F. Grease and flour one 12 X 18-inch baking sheet and set aside.

2. Combine the flour, baking powder, salt and cardamom in a medium bowl and set aside.

3. In a large mixing bowl and with a hand mixer, beat together the eggs, sugar and butter on medium speed until well blended.

4. Stir in the rosewater and the slivered almonds.

5. With mixer set on low speed, gradually add the flour mixture (1 cup at a time) to the wet ingredients, mixing well after each addition.

6. Transfer the dough onto a smooth, floured surface.

7. With lightly-floured hands, lightly knead the dough until smooth and uniform.

Rolling Out the Dough:

1. Divide the dough into two portions; set one portion aside.

2. With lightly-floured hands, roll out one portion into a log measuring 10 inches long by 2 inches wide.

3. Cut off a 1-1/2-inch piece and, with lightly floured hands, roll it into a ball.

4. Flatten the dough ball into a circle measuring 1-3/4 inches and place it on a parchment-lined baking sheet.

5. Repeat cutting and placing the cookie dough on baking sheet; space each dough circle two inches apart.

6. When baking sheet is filled, bake the cookies for 10 to 12 minutes or until bottoms look light golden brown when lifted with a spatula.

7. After cookies have baked, transfer the baking sheet on a counter; let the cookies cool in baking sheet.

8. At serving time, sift powdered sugar and cinnamon onto cookies.
Photograph & Text 2015 Nancy DeLucia Real

Peas with Grappa? You better believe it!

During the early summer months when I lived in Italy, bushels of pea pods would be delivered to our kitchen. We then went to the garden for onions and whatever ingredients might add color and flavor to our pea recipe. In this case, we used red bell peppers and thyme. But the best was yet to come – the peas were spiked with Grappa.

As a side note, here’s my favorite Grappa – Poli Grappa®. It’s from Bassano del Grappa in the Veneto region of Northern Italy. Poli Grappa® is smooth and goes down like a sweet fire. However, for cooking purposes, you may want to save some bucks and buy inexpensive Grappa found at Trader Joe’s® Stores.

I hope you enjoy this exquisite side dish of Peas, Grappa & Thyme. Don’t forget to end the meal with a shot of Poli Grappa®.

Prep time: 15 minutes
Serves: 2 to 3 (as a side dish)

Ingredients:
3 tablespoons extra virgin olive oil
One package Trader Joe’s® fresh, shelled peas (found in refrigerated vegetable section of store)
2 tablespoons finely chopped brown or white onion
2 tablespoons finely chopped red bell pepper
1/4 cup Grappa
1/4 cup chicken, vegetable broth or water
salt and ground black pepper, to taste
1 to 2 tablespoons fresh thyme leaves

Directions:
1. In a 12-inch skillet, heat the oil.

2. When oil is hot, stir fry the peas on medium-high heat for 30 seconds – do not let them turn golden.

3. Add the chopped onion and bell pepper.

4. Stir fry the mixture on medium-high heat for 1 more minute or until onion is translucent.

5. Add the Grappa to the pea mixture and stir fry 1 more minute.

6. If mixture dries out, add 1/4 cup of broth or water and stir fry for 1 more minute.

7. Stir in salt and black pepper, to taste, followed by the thyme leaves.

8. Serve peas as a side dish to fish, poultry or meat. Alternatively, add this dish to a vegetarian feast.

*Grappa is an Italian alcoholic beverage made from the distillation of skins, pulp, seeds and stems (the “pomace”) leftover after pressing grapes in the winemaking process. Grappa is therefore a fragrant pomace brandy. The flavor depends on the quality of the Grappa.

Text and Peas, Grappa & Thyme Photograph ©2015 Nancy DeLucia Real
Poli® Grappa Photograph by Vinopedia

Do you ever throw out cooked, leftover spaghetti? While living in Italy, my grandmother (Nonna Annunziata) never threw out extra ingredients. To my amazement, she used the leftover spaghetti to variate our frittatas. She simply beat eggs with Pecorino Romano cheese. She then added the cooked spaghetti to the egg mixture and cooked it in an oiled skillet. Wow! Everyone loved it, except for me. And now, everyone loves my spaghetti frittata, including me!

Prep time: 20 minutes
Serves: 4 to 6

Ingredients:
8 large eggs
1/4 cup grated Pecorino Romano cheese
Salt and ground black pepper, to taste
1/4 cup fresh, chopped parsley (optional)
2 to 3 cups cooked, drained and cooled spaghetti
4 tablespoons olive oil (for coating skillet)
1 to 2 large, vine-ripened tomatoes, cut into cubes and set in a bowl
3 tablespoons extra virgin olive oil (for tomatoes)

Directions:
1. In a 3-quart mixing bowl, beat the eggs, cheese, salt and black pepper together.

2. Stir in the parsley (optional) and the spaghetti; set aside.

3. Meanwhile, in a 12-inch nonstick skillet, heat the oil.

4. When oil is hot, add the spaghetti-egg mixture to the skillet.

5. Immediately set heat on low and cover the skillet.

6. Cook for 6 to 7 minutes.

7. After about 6 to 7 minutes, tilt the skillet. Using a spatula, left edges of frittata and let the raw egg escape to the sides and bottom of skillet.

8. Cover the skillet and cook for an additional 3 to 4 minutes.

9. After 3 to 4 minutes, place a large, flat platter over skillet and quickly flip the skillet with frittata over and onto the platter.

10. Carefully slide the flipped frittata back into the skillet.

11. Cover the skillet and cook the frittata for about 5 minutes.

12. After 5 minutes, using a spatula, lift the frittata bottom to check if underside is golden brown. If it is golden brown, the frittata is done. If not, cook it for another 2 to 3 minutes.

13. Slide the frittata into 6 to 8 wedges and garnish with sprigs of fresh parsley.

14. At serving time, add extra virgin olive oil, salt and ground black pepper to the cubed tomatoes; stir together.

Serve immediately with Italian bread or toasted bagels.
Text and Photograph ©2015 Nancy DeLucia Real

During Easter week, my family and I prepare a variety of celebratory foods. In my opinion, the best is always saved for last – the traditional ricotta cake.

Encased in pasta frolla or a sweet shortcrust pastry dough, the ricotta filling is rich with rum, cinnamon, sugar and eggs. The flavors of this ricotta cake bring back all the memories of Easter in Italy. It doesn’t get more authentic than this. Happy Easter and Happy Spring!

Prepare the Pasta Frolla (Shortcrust Pastry Dough):
2 1/2 cups unbleached, all-purpose flour
1/2 cup granulated, unbleached sugar
1/4 teaspoon salt
7 tablespoons cold, unsalted butter, cut into 1/2-inch squares
2 large eggs, slightly beaten
1/3 cup plus 3 tablespoons cold water
One 9-inch pie plate
Powdered sugar, for sprinkling cake
5-Minute Sweetened Whipped Cream, previously published on this website
1 pint fresh strawberries

1. Combine dry ingredients in a 12-cup mixing bowl.

2. Using a pastry cutter or a fork, blend in the butter until mixture is uniform and resembles small peas.

3. Mix in the eggs. Add water, one tablespoon at a time, mixing gently after each addition.

4. As soon as mixture amalgamates and dough is formed, divide it in half; shape each piece into a ball.

5. Wrap each dough ball in plastic wrap and freeze 10 minutes.

6. After 10 minutes, transfer dough balls to refrigerator while you prepare the ricotta filling.

Prepare the Ricotta Filling:
16 ounces whole milk ricotta cheese
2/3 cup granulated, unbleached sugar
2 large eggs
1 teaspoon vanilla extract
3 to 4 tablespoons Rum
Dash ground cinnamon

1. Preheat oven to 350°F.

2. In a 2 to 3-quart mixing bowl, using a wire whisk, stir together all ingredients.

3. Make sure the ingredients are well-blended; cover the bowl and refrigerate the ricotta filling.

4. In the meantime, roll out the pastry dough.

Roll out pastry dough:
1. With lightly floured hands, flatten one dough ball to a 6-inch circle.

2. Place dough between two floured 16-inch long waxed paper sheets.

3. Gently roll out dough to a 14 or 15-inch circle. To prevent sticking, peel off the waxed paper sheets and dust each side of the pastry sheet with flour two or three times while working.

4. Peel off the top waxed paper sheet. With one hand underneath bottom sheet and the other on top of exposed pastry, quickly flip pastry over and into a 9-inch buttered pie plate.

5. Peel off the second sheet. Gently fit the pastry into plate sides and, using a fork, randomly make holes in the pastry. Trim edges to a one-inch overhang and set aside.

6. Repeat rolling instructions with other dough ball; set aside.

7. Peel off the top waxed paper sheet from rolled out pastry; set aside.

Fill & Assemble the Ricotta Cake:
1. Pour the ricotta filling into the pastry-lined pie plate; set aside.

2. Using a pastry wheel, cut the second rolled-out pastry into 1/2 to 3/4-inch wide strips.

3. Place the longest pastry dough strip across the center surface of ricotta filling.

4. Take the next longest strip and place it one inch apart and parallel to the first strip.

5. Continue placing the strips, one inch apart, until there are about 5 strips across filling surface.

6. In a diagonal fashion, place the remaining strips, in the same manner, over the first layer of strips.

7. Trim overhang pastry to one inch; roll the overhang underneath and tuck it between the plate and the pastry edges.

8. Using 1-inch wide aluminum foil strips, cover the pastry edges (this will avoid blackening).

9. Bake the ricotta cake for about 30 to 45 minutes.

10. After 30 minutes and to test doneness of cake, insert a pointed knife in center of cake. If it comes out clean, the cake is done. If not, bake the cake for an additional 8 to 10 minutes. Test again.

11. When cake is done, transfer it to a cooling rack or counter. Let cool to room temperature.

12. Cover the cake with aluminum foil or plastic wrap and refrigerate for 3 to 4 hours or overnight.

13. Serve cake with a sprinkle of powdered sugar, 5-Minute Sweetened Whipped Cream (see above) and fresh strawberries.
Text and Photograph ©2015 Nancy DeLucia Real

Prior to Easter, during a 40-day period of fasting known as Lent, believers prepare for Easter by praying, giving alms, atoning for their sins and self-denial. Lent lasts forty days, in commemoration of the forty days that Jesus fasted in the desert, right before beginning his ministry (this is according to the Gospels of Matthew, Mark and Luke).

Lent is observed by Christians in the Anglican, Calvinist, Lutheran, Methodist, and Roman Catholic traditions. During this time, Roman Catholics avoid rich foods such as meat and dairy. Fish, vegetables and grains become the norm. BTW, the fasting ends on Easter Sunday, April 5, 2015.

This year, Lent began on Ash Wednesday, February 18th. Many people have asked me to post a delicious fish recipe – something more than grilled or baked. Here’s a traditional fish recipe from Veracruz, Mexico. It’s called “pescado a la Veracruzana” or “Fish Veracruz Style”. I think you’ll love it!

Prep time: 30 minutes
Cooking time: 15 to 20 minutes
Serves: 4

Ingredients:
3 tablespoons extra virgin olive oil
3 carrots, peeled and julienned (cut into thin wedges)
1 red or green bell pepper, seeds & stem discarded and flesh cut into long strips
1 large zucchini, tips cut & discarded and flesh cut into 1/2-inch thick circles
1 medium brown or white onion, chopped
2 stalks celery, peeled and cut into 3/4-inch pieces
2 large, ripe tomatoes, cut into 1-inch pieces and seeds discarded
1/2 cup pitted green olives, rinsed and drained
1/2 cup vegetable broth or water
Salt and ground black pepper, to taste
Four 8-ounce fish filets (fresh Red Snapper, cod, rockfish or haddock), rinsed under cold water & pat dry with paper towels

Directions:

1. In a 12-inch skillet, heat the olive oil.

2. When oil is hot, add the carrots, bell pepper, zucchini, onion and celery.

3. Stir-fry the vegetables on medium-high setting for about 3 minutes.

4. After 3 minutes, stir in the tomato pieces, green olives and the broth or water.

5. Cook the vegetable-broth mixture for 2 to 3 minutes.

6. After 2 to 3 minutes, stir in the salt and pepper.

7. Carefully add the fish filets, one at a time by gently pushing each one down, underneath the vegetables and into the cooking liquid.

8. Cover the skillet and cook on medium heat for about 5 to 6 minutes or until the fish filets are done.

9. To check doneness of fish, using a fork, cut into the center of one filet and taste.

10. If needed, cook the fish filets for an additional 2 to 4 minutes.

11. Serve the Fish Veracruz Style with white rice as a side.

Wine Pairing Suggestion: Chilled Chardonnay or Pinot Grigio (both are white wine varietals).
Text and Photograph ©2015 Nancy DeLucia Real