All Posts By: NANCY DeLUCIA REAL

While living in Avellino, Italy, my Aunt Menina sometimes came to spend the day with us. These visits stand out because Menina was great at creating exquisite dishes from my Nonna’s vegetable garden. And she would introduce us to recipes from her husband’s village, Pietrastornina (that’s a mouthful, ain’t it?).

Today, Menina and Antonio Urciuolo serve a fav of mine, Foglie e Patate (Italian for “Leaves and Potatoes) at their restaurant, La Locandina (located in Pietrastornina).

Although my recipe is delicious, whenever I have this vegetarian dish at La Locandina, it’s as though I’m tasting it for the first time. The main ingredients of this recipe are rapini (the leaves) and potatoes.

Make it – I’m sure you’ll love it as much as I do!

Prep time: 30 to 35 minutes
Serves: 4 to 6

Ingredients:
2 pounds Russet potatoes (about 3 large potatoes)
1/3 cup fine quality extra virgin olive oil
3 cloves garlic, peeled & sliced
1 bunch rapini, washed, drained and cut into 1-inch pieces
1 teaspoon salt
Dash ground black pepper & nutmeg, to taste

1. Place potatoes in a 5 or 6-quart saucepot and cover them with cold water. Cover and bring to a boil.

2. Cook potatoes on medium heat for 15 to 20 minutes or until fork-tender.

3. Drain the potatoes and set aside to cool.

4. Meanwhile, in a 10 to 12-inch skillet, heat the olive oil.

5. Add the garlic cloves and fry on medium heat until the cloves are golden.

6. Add rapini to the oil and garlic. Cook rapini on medium-high heat 5 to 7 minutes, occasionally tossing with thongs, until crunchy-tender.

7. Stir in the salt and set skillet with rapini aside.

8. Peel the cooled potatoes and mash them in a large bowl; set aside.

9. Return the skillet with rapini to a burner set on medium heat. Heat the rapini until they are hot.

10. Stir the mashed potatoes into the rapini. Stir and cook until Leaves and Potatoes are warmed through. Season with a dash of black pepper & nutmeg.

Serve in 4 bowls as a vegetarian meal or as 6 side dishes to chicken, fish or meat.

Wine pairing suggestion: Pinot Noir or Cabernet Sauvignon (reds).

Text & Photographs ©2012 Nancy DeLucia Real

The gastronomic discovery of the year is Julienne, a French bistro located in San Marino (close to Pasadena).

There’s nothing like starting your day with a gourmet breakfast in a quaint indoor or outdoor setting reminiscent of Provence.

Presenting French Toast Julienne with Pure Maple Syrup.

With such a rich atmosphere and the feeling of having escaped to the south of France, we’re beaming, aren’t we?

It’s not until one of us decides to go powder our nose that a magical discovery is made behind the restaurant. There it is – the bakery and store that’ll flabbergast any foodie!

Now that Valentine’s Day is right around the corner, go and check out the beautiful gift items on display at Julienne.

But pour moi, the true essence of this establishment is found in the fine gourmet items that can make a cook go wild. What I mean is that once you spot the variety of “moutardes” or mustards, olive oils or fine wine, you’ll forget all about your budget.

olive oils

No worries – with such high quality tastes on their palates, you’ll impress ’em all. Unfamiliar with wine? Just pick any bottle and ask Kate, the general manager, to advise you on it.

Check out Julienne’s cookbook – it’s pretty amazing. This is a great item to bring home with the wine. If you don’t want to cook, simply choose from a wide variety of freshly made savory foods, salads and fantastic vegetables (no photos – just go there and see for yourself).

Finally, for the grand finale of the French dinner you’ll host, pick up some awesome macaroons

and marzipan. With these two items on your dessert table, you’ve just outdone yourself.

And it’s all thanks to Julienne!
Julienne Fine Foods & Celebrations
2651 Mission Street
San Marino, CA. 91108
626-441-2299 http://juliennetogo.com

Text & Photographs ©Nancy DeLucia Real

I always thought meringues would be hard to make but they’re not. Classic meringues are simply made with egg whites and sugar.
For these Valentine treats, I combine egg whites with sugar, hazelnuts, melted chocolate and a dash of cinnamon.

While these little guys make an awesome “light” dessert, they’re also great with cappuccino as part of a romantic afternoon snack.

Prep time: 15 minutes
Bake time: 15 to 17 minutes
Makes: 30 to 35 meringues

Ingredients:
6 ounces semi-sweet chocolate chips
3 large egg whites, at room temperature
1/2 cup granulated sugar
1-1/2 cups finely chopped hazelnuts (can be substituted with almonds)
Dash cinnamon

1. Preheat oven to 325°F. Grease and flour two 18X12-inch baking sheets (do not use parchment paper as the meringues will stick to the paper).

2. In a double boiler or in microwave oven, melt the chocolate and set it aside.

3. Meanwhile, in a 4-quart mixing bowl, beat egg whites until stiff peaks form (stand mixer or hand mixer should be set on high speed).

4. Stir in the sugar, one tablespoon at a time until it is all incorporated. The egg whites will look glossy.

5. Using a wooden spoon, gently fold the chopped hazelnuts into the glossy egg whites.

6. Next, gently fold in the melted chocolate.

7. Sprinkle a dash of cinnamon into the meringue mixture.

8. Drop meringue mixture by rounded tablespoons onto the baking sheets, spacing them 2 inches apart.

9. Alternatively, fill a pastry bag fitted with a star tip and form 1-1/2-inch circles on baking sheets, spaced 2 inches apart..

10. Bake 15 to 17 minutes or until meringues look puffy.

11. With oven turned off, allow meringues to cool inside oven for 5 to 7 minutes.

12. Immediately remove meringues from oven and place on a serving platter.

13. Store cooled meringues in double freezer bags up to one month.

Note: If meringues are transferred to counter after baking, they will “fall” and become chewy instead of crunchy.

Text & Photograph ©2011 Nancy DeLucia Real

In this quick recipe, beaten eggs, cheese, nutmeg and parsley are transformed into a gourmet Roman soup.

One of my favs, Stracciatella Soup derives from the Italian word “stracciato” or torn. It’s made by beating eggs with Pecorino Romano cheese and then whisking the mixture into simmering chicken broth. As the egg mixture cooks, it turns into “stracciatelle” or torn shreds. Together with the cheese’s sharp flavor, these simple ingredients turn into a soup that’s perfect on a cold, winter night.

How’s that for Roman comfort food?

Prep time: 7 to 8 minutes
Serves: 4 to 6

Ingredients:
2-1/2 quarts chicken broth (preferably homemade)
5 large eggs
2/3 cup grated Pecorino Romano cheese
Dash ground nutmeg
2 tablespoons finely chopped, fresh, flat leaf Italian parsley
Crusty Italian bread, sliced

1. In an 8-quart stockpot, bring the chicken broth to a boil and keep it simmering (this is a light boil).

2. Meanwhile, in a 3 or 4-quart mixing bowl, whisk the eggs until mixture is uniform.

3. Gradually whisk in the cheese and mix well.

4. Pour the egg mixture in a thin stream, constantly whisking, into the simmering chicken broth. In minutes, the egg mixture will turn into little torn shreds.

5. Add a dash of nutmeg and the parsley.

Serve immediately with crusty bread and chilled white wine.

Note: We recommend imported Pecorino Romano cheese because of its sharp bite. When purchased by the piece, the flavor of the cheese is sharper, especially when grated just prior to use.

Text & Photograph ©2011 Nancy DeLucia Real

ENTER OUR KITCHEN, WATCH & LEARN

What happens when you combine guacamole with Pecorino Romano cheese? You create an impressive party recipe with a twist – Guacamole Romano.
Happy New Year!

Prep time: 10 minutes
Serves: 4 to 6

Ingredients:
2 large, ripe avocados
2 tablespoons chopped red onion,
1 jalapeño pepper, finely chopped
1/3 cup grated Pecorino Romano cheese
Salt, to taste
Tortilla chips

1. Cut each avocado in half horizontally. Using the knife, cut into the pit. Make a quick twist and remove the pit.

2. With a spoon, scoop out the avocado flesh and transfer it to a shallow mixing bowl.

3. Using a fork, gently mix in the onion and the chopped jalapeño pepper – do not overmix (the guacamole should be chunky).

4. Stir in the Pecorino Romano cheese and 1/4 teaspoon salt. Taste and adjust salt level by adding a sprinkle of salt, if needed.

5. Transfer Guacamole Romano to a bowl and serve immediately with tortilla chips.

Text & Photographs ©2011 Nancy DeLucia Real