All Posts By: NANCY DeLUCIA REAL

Ropa Vieja is Spanish for “old clothes”. This Cuban recipe’s title describes shredded meat and colorful bell peppers which resemble tattered rags.
I learned how to make this recipe from Cuban friends who are fantastic home cooks.

Serve Ropa Vieja with a side of white or brown rice, accompanied by your fav red wine – a true comfort!

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

Ingredients:
2 pounds flank steak, boiled, cooled and shredded*
1/3 cup olive oil
2 cloves garlic, smashed
1 white or brown onion, finely chopped
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
One 15-ounce can Muir Glen® Organic Crushed Tomatoes
1/4 teaspoon ground cumin
2 bay leaves
1/2 cup dry Sherry or white wine
1 to 1-1/2 teaspoons salt
1 tablespoon granulated sugar or brown sugar
Dash ground black pepper

1. In a 12-inch skillet or 8-quart saucepot, heat the oil on medium-high setting.

2. Stir fry the garlic, onions and bell pepper strips for 2 to 4 minutes or until the mixture is soft.

3. Stir in the shredded beef, tomatoes, cumin, bay leaves, wine, 1 teaspoon salt, sugar and dash pepper.

4. Cook on medium-high heat for 8 to 15 minutes, stirring occasionally with wooden spoon to prevent sticking.

5. Taste and adjust the salt and pepper levels. Remove and discard bay leaves.

5. Serve immediately with steamed white or brown rice. This dish can also be served with a green salad.

*Note: The flank steak can be cooked for 45 minutes a day ahead and refrigerated overnight. On day of usage, shred the cooled flank steak into shreds.

Wine pairing suggestion: Chianti, Cabernet Sauvignon, Bordeaux (reds).

Text & Photograph ©2012 Nancy DeLucia Real

Marzipan has its origins in ancient Arabic countries, including Persia (modern-day Iran). It was introduced to Europe by medieval Arabs and Persians who had mastered the art of confectionary. Made with simple ingredients such as almonds, sugar and rosewater, marzipan is so delicious that you just can’t stop reaching for it.

These marzipan delights resemble eggs, except that they’re round instead of oval. Children will become expert confectioners as they transform marzipan into candy eggs.

In the end, you’ll have to go hunting for Marzipan Easter Eggs , since the kids will surely hide them from you!

Active prep time: 30 minutes (for marzipan)
Inactive prep time: 30 minutes (for soaking almonds)
Makes: 50 to 55 Marzipan candies

Ingredients:
1-2/3 cups raw, unsalted almonds (skin on)
1 quart boiling water
2-1/4 cups unbleached, granulated sugar (for marzipan)
3 tablespoons rosewater (optional)
2 to 3 tablespoons cold water
50 to 55 candy paper cups
25 slivered almonds (for garnish)
1/2 cup fresh strawberries, cut into slivers (for garnish)

1. In a medium saucepan, bring 6 cups water to a boil.

2. Set almonds in a 3 or 4-quart glass or porcelain bowl; pour boiling water over almonds to cover completely. Set almonds and water aside 10 to 15 minutes or until almonds slip out of their skins easily.

3. Drain almonds and discard water; pat dry the almonds with paper towels.

4. In a food processor, grind together the almonds, 1-1/4 cups sugar, the rosewater and 2 tablespoons water.

5. Process the mixture until it is smooth. To test: with slightly wet hands, grab 3/4 teaspoon marzipan mixture and roll it into a ball. If it is too dry, add 1 extra tablespoon water and process; set aside.

6. Meanwhile, place the remaining 1 cup sugar in a shallow bowl – you will use this to coat the marzipan balls.

7. With slightly wet hands, shape the marzipan into 3/4-inch balls.

8. Roll balls in sugar, coating them evenly. Shake off the excess sugar and place marzipan eggs in candy-size paper cups.

9. Set  paper cup swith marzipan egg on a serving platter.

10. Garnish marzipan eggs with slivered almonds and slivered strawberries.

Note: Marzipan can be made up to two weeks ahead in the following manner: after rolling marzipan balls in sugar, place them in double freezer bags and freeze. When serving, thaw marzipan balls for 1 hour; garnish with slivered almond or slivered strawberry.

Text & Photograph ©2012 Nancy DeLucia Real

When I lived in Italy, I watched my Nonna Annunziata create zucchine parmigiana when she didn’t have any eggplant. Now, remember that zucchine are a watery vegetable and can taste bland. This means that zucchine obtain a bolder flavor from whatever ingredients they’re coated with. In this recipe, they’re combined with tomato sauce and freshly grated Parmigiano Reggiano or Pecorino Romano cheese. Can zucchine get any more exciting than this?

Prep time: 30 minutes
Bake time: 25 to 30 minutes
Serves: 4 to 6 (as main dish); 6 to 8 (as side dish)

Ingredients:
1 to 1-3/4 cups vegetable oil (for frying)
1 to 1-1/2 cups unbleached, all-purpose flour
3 to 4 large eggs, beaten with 3/4 teaspoon salt and dash ground black pepper
4 to 5 medium-large zucchine, tips cut off and discarded
Fresh Tomato Basil Sauce (previously published on this blog & found in index under Salad Dressings, Salsas & Savory Sauces), made up to two days ahead
1/2 to 2/3 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese

1. Pour 1 cup of the oil in a 10 or 12-inch frying pan; set aside on a cold stove burner.

2. To avoid splatters on stove, cut off and discard handles and bottom of a large brown paper bag. Cut one side of bag open, placing it over burner. Cut out a hole in bag which is the size of the burner, plus one extra inch. Place bag with hole over burner – the remaining parts of bag will cover and protect the stove from oil splatters.

3. In the meantime, cut zucchine crosswise, in half. Cut each piece lengthwise, into 1/4-inch slices; set aside.

4. Place the flour in an 8-inch wide, shallow bowl.

5. Beat the eggs, salt and pepper in another bowl of the same size; set aside.

6. Heat the oil in frying pan on high setting and, simultaneously, coat 6 zucchine slices in flour.

7. Shake off excess flour and, using two forks, coat the zucchine with egg mixture.

8. When oil is hot, lower heat to medium-high and gently place coated zucchine slices in pan.

9. Fry 1 to 2 minutes per side or until golden; turn zucchine over once and repeat frying instruction. If oil diminishes, add more to frying pan, heat and continue frying.

10. With two forks or slotted spoon, transfer the fried zucchine slices to a platter coated with paper towels.

11. Continue coating and frying instructions for remaining zucchine, transferring each batch to a layer of paper towels set over bottom layer of fried zucchine. Set aside.

12. Preheat oven to 350°F.In a 12 X 12-inch square baking dish, spread about 2/3 cup warmed Fresh Tomato Basil Sauce.

13. Place one layer of fried zucchine over sauce.

14. Spread 1/3 cup sauce over zucchine. Sprinkle with some grated cheese.

15. Repeat layer assembly of Zucchine Parmigiana until all zucchine have been used.

16. Cover with aluminum foil and bake for 25 to 30 minutes.

Serve immediately as a main dish, accompanied by a green salad.

Alternatively, serve Zucchine Parmigiana as a side dish to meat, chicken or fish.

Wine Pairing Suggestion: Chianti (red).

Text & Photograph ©2012 Nancy DeLucia Real

Zaleti are named for their yellow color (zalo in Venetian dialect, giallo in Italian). These traditional cookies are made with corn and white flours, eggs, sugar, butter, raisins and lemon zest.

Generations of Venetian families have varied this recipe by reducing or adding other ingredients. For example, pinoli (pine nuts) can substitute the raisins. Some Venetian bakers double the corn flour and eliminate the white flour.

Enjoy these zaleti and then create your own version of the recipe.

Prep time: 25 to 30 minutes
Bake time: 30 to 40 minutes
Makes: 20 to 24 cookies

Ingredients:
1 cup yellow corn flour
1 cup unbleached, all-purpose flour
1/2 teaspoon baking powder
Dash salt
1/2 cup unsalted butter, room temperature
1/2 cup unbleached, granulated sugar
2 large eggs
zest of 1 lemon
1/2 cup golden raisins, soaked in luck warm water for 5 minutes
1. Preheat oven to 350°. Grease and flour two 10 x 15-inch baking sheets and set them aside.

2. In a medium mixing bowl combine the flours, baking powder and salt; set aside.

3. In the meantime, in a large mixing bowl beat together the butter and the sugar until the mixture is creamy and smooth.

4. Beat in the eggs, one at a time.

5. Stir in the lemon zest, drained raisins and the flour mixture. Beat on medium speed until the dough is uniform and has a cookie dough consistency (neither too hard nor too soft).

6. Turn the dough onto a smooth, floured surface and divide it into two balls.

7. Shape each ball into a log measuring 12 x 2 inches. With lightly floured hands, remove a 2-inch piece of dough, shaping it into a ball and then flattening it into a 2-inch circle.

8. Repeat with remaining dough, arranging each dough circle on the baking sheets, spaced 2 inches apart.

9. Shape the dough into a boat by tapering the circles at opposite ends – they should now measure 3 inches long.

10. Set the baking sheets in oven and bake 7 minutes.

11. After 7 minutes, invert top and bottom baking sheets. Bake for an additional 4 to 5 minutes.

12. The zaleti are done when bottoms are golden. Remove the cookies from baking sheets and cool on a rack or a platter.

13. At serving time, dust the zaleti with powdered sugar.

Text & Photograph © 2012 Nancy DeLucia Real

When I lived in the Campania region of Southern Italy, I was my Nonna Annunziata’s sous-chef. I was in charge of making meatballs that would be added to the traditional tomato sauce – every Sunday! At age 10, the kitchen was the last place I wanted to hang out in. And, I got so bored with the usual meatballs that I didn’t eat any for years.

Thanks to my husband, who is from Mexico, I’ve learned to combine a few “His-and-Hers” ingredients and invented this recipe. First, I make the “hot” tomato-chipotle sauce (yes, I add those smoky chiles to the tomatoes). Once the sauce is made, I stir some of it into the meatball mixture and “Ay-ay-ay – che pasta deliziosa!”

Prep time: 20 minutes (forTomato Chipotle Sauce); 30 minutes (for Meatballs)
Serves: 4 to 6

Ingredients:
1 medium yellow or white onion, quartered
2 cloves garlic
1/4 cup extra virgin olive oil
One 32-ounce can Muir Glen Organic Whole Peeled Tomatoes
1 to 2 chipotle chiles in adobo sauce*
Salt & ground black pepper, to taste
Dash freshly grated nutmeg
2 teaspoons granulated sugar
2 bay leaves
1 pound fettuccine (to be cooked later)
1-1/2 teaspoons salt
1-1/2 pounds ground dark turkey meat
1/2 cup finely chopped yellow or white onion
2 tablespoons finely chopped, fresh oregano
3 tablespoons finely chopoped, fresh, flat-leaf parsley
1 teaspoon salt
Dash ground black pepper
Dash freshly grated nutmeg
1 large egg, slightly beaten
3/4 cup tomato-chipotle sauce (this was set aside earlier, to cool)

PREPARE THE SAUCE:

1. In a food processor, chop the onion and garlic; set aside.

2. Pour the oil in a 6-quart sauce pot set on high heat.

3. When oil is hot but not smoking, stir in the onion-garlic mixture and sauté on medium-high heat for 2 minutes until onion is translucent. Remove sauce pot from heat and set aside.

4. Meanwhile, in a blender, purée the tomatoes with one chipotle chile. Taste and, if more heat is desired, add another chipotle chile; purée.

5. Return the sauce pot to a hot burner set on medium-high. Stir in the puréed tomato-chiles, salt, black pepper, nutmeg and sugar.

6. Bring the sauce to a boil and add the leaves. Stir the sauce, lower heat and simmer for 15 minutes, stirring occasionally.

7. After 15 minutes, turn off the burner.

8. In a glass or porcelain bowl, set aside 3/4 cup of the tomato-chipotle sauce to cool. Cover remaining sauce in sauce pot and set aside.

9. In a 6-quart sauce pot set on medium heat, bring 3-1/2 quarts water to boil. Lower heat and keep water at a gentle boil.

MEANWHILE, PREPARE THE MEATBALLS:

1. Wash and dry hands. In a large glass or porcelain mixing bowl, combine above ingredients and gently mix with clean hands.

2. Wash hands again. With slightly wet hands, shape meat into 2-inch balls. Set the meatballs on a platter.

3. Bring the water in pot to a high boil.

4. Gently drop each meatball into pot and cook or boil the meatballs approximately 8 minutes.

5. After 8 minutes, test one meatball by putting it on a plate and cutting it in half. If the inside of the meatball is no longer pink, but gray, it is done. If the meat is still pink, boil the meatballs another 3 to 4 minutes.

6. With a slotted spoon, remove meatballs from boiling water and transfer them to the tomato-chipotle sauce.

7. Bring the sauce with meatballs to a boil and simmer for 5 minutes. Set sauce pot aside.

COOK THE FETTUCCINE:

1. Fill another 6-quart sauce pot with water and bring to a boil. Add the fettuccine and 1-1/2 teaspoons salt.

2. Cook 8 to 10 minutes or until “al dente” (crunchy-tender).

3. After 8 minutes, taste the pasta. If it is not tender enough, cook for an additional 2 minutes. Taste again to check doneness of pasta. Drain pasta in a colander.

4. Return the pasta to pot and stir in 2 to 3 ladles of the tomato-chipotle sauce. If more sauce is desired, add 1 to 2 more ladles of sauce to the pasta.

5. Serve pasta in individual bowls with 1 to 2 meatballs. Ask guests to add grated Pecorino-Romano or Parmigiano Reggiano cheese, if desired.

Wine pairing suggestion: Cabernet Sauvignon or Chianti.

*Chipotle chiles in adobo sauce are a canned product and carried in the international foods section of a supermarket or a Latin American specialty store.

Text & Photographs © 2012 Nancy DeLucia Real