All Posts By: NANCY DeLUCIA REAL

If Italy is not in your immediate travel plans and you’re craving fresh mozzarella di bufala, I’ve got the solution for you – Obika Mozzarella Bar.

Upon my recent return from Italy, I was pleasantly surprised to find fresh, high quality mozzarella at Obika in Los Angeles. At Obika’s grand opening on September 14th, I tasted the Fried Breaded Mozzarella di Bufala, Mozzarella Rolls with Smoked Wild Alaskan Salmon and Arugula, and the Affumicata (literally, “smoked mozzarella di bufala”).

Already established in Milan, London, New York, Tokyo and Rome, Obika Los Angeles has fresh mozzarella flown in from dairy farms (located in the southern region of Campania, Italy) three times a week. The mozzarella is made from fresh buffalo milk and has a creamy, luscious texture – a true delicacy!

Five days after its opening, I went back to Obika and had lunch – everything tasted fantastic and I was so pleased with the different ways in which the mozzarella is served, as well as with the selection of wines and foods. One of my favorites is the Layered Grilled Eggplant Parmigiana.

For my incurable sweet tooth, I tasted Ricotta Mousse with Honey, Orange Peel and Pine Nuts; and Tiramisu. I was impressed because I tasted pure, fresh ingredients – hallmarks of “homemade” Italian flavors. Wow!

Obika is high on my list for great food, atmosphere and service.

For more information, check out Obika’s website at http://www.obikala.com

Text and Photographs ©2010 Nancy DeLucia Real

For this classic antipasto, I wanted to be artistic and innovative in presenting Parma prosciutto and melon. I added apple “carpaccio” and a balsamic reduction. The balsamic “sauce” complements the sweet fruit and savory prosciutto. Buon Appetito!

Prep time: 20 to 25 minutes
Serves: 4

Ingredients:
1/2 cup Balsamic vinegar (dark brown variety)
1/4 cup granulated sugar
3 to 4 ounces sliced Parma prosciutto
1 cantaloup melon (8 to 12 slices)
2 Heirloom or green apples (Granny Smith or Pippin variety)
Juice of 1 lemon

1. In a small saucepot, combine the vinegar and sugar.

2. Bring to a boil and simmer on medium-high heat until mixture is reduced by half, about 5 minutes.

3. Transfer balsamic reduction to a small glass or porcelain bowl and set, uncovered, in freezer until cold enough to drizzle, about 8 to 10 minutes.

4. Check coolness by stirring with a spoon after 5 minutes and tasting (do not freeze). If reduction is still warm, leave in freezer an additional 5 minutes.

5. Alternatively, the balsamic reduction can be prepared and chilled in refrigerator a day ahead.

Meanwhile, prepare prosciutto and fruit –

1. From its narrow end, gently roll up each prosciutto slice until it forms a small log.

2. Arrange prosciutto logs at one end of a large serving platter and set aside.

3. Cut melon in half, lengthwise, and scoop out seeds and pulp.

4. Cut melon into 8 to 12 slices, remove rind and place next to prosciutto on platter. Set aside. Save remaining melon for future use.

5. Cut apples in half and then into fourths. Remove core from each fourth and then cut apples into thin slices.

6. Immediately sprinkle apple slices with the lemon juice – this avoids blackening.

7. Arrange apples decoratively on platter with prosciutto and melon.

8. Serve immediately – ask guests to help themselves to some prosciutto, melon and apples and to drizzle some balsamic sauce over apples.

Enjoy with bread and white wine.

Wine suggestion: Malvasia or Greco di Tufo (both are Italian whites).

Text and Photographs ©2010 Nancy DeLucia Real

A few weeks ago, at the Santa Monica Farmers’ Market I heard someone ask, “How do you make okra?” This recipe is a wonderful response to that question. While all the vegetables marry well in the stewing, the sauce is the best part and should be picked up with some good Italian bread.

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

Ingredients:
1/3 cup extra virgin olive oil
1 pound fresh okra, tops cut off and discarded
2 Japanese eggplants, cut into 1-inch pieces
1 pasilla pepper, stem and seeds discarded and flesh cut into thin strips
1 red bell pepper, stem and seeds discarded and flesh cut into thin strips
1 medium brown onion, coarsely chopped
2/3 cup vegetable broth
1 pound cherry tomatoes
Salt and pepper, to taste

1. Heat the oil in a 4-quart stockpot. Add the okra, eggplant, pasilla and bell pepper strips and stir fry on high heat, about 2 minutes.

2. Add the onion and cook on medium-high heat, stirring occasionally, 2 to 4 minutes.

3. Stir in the vegetable broth and cook on medium-high heat, 1 to 3 minutes. Add salt and pepper, to taste.

Serve with fresh Italian bread or steamed rice.

Note: This is a vegan recipe.

Text and Photographs ©2010 Nancy DeLucia Real

Pouding Chômeur (sometimes called “le gâteau chômeur”) is literally the poor man’s pudding or cake. Originating in the French province of Quebec, Canada, the cake was created in 1929 by some female factory workers – this was the time of the Great Depression. Traditionally, it was made with flour, brown sugar and other inexpensive ingredients. Then and now, the most common ingredient of this cake, pure maple syrup, hails from an abundance of trees in the forests of Quebec.

This vanilla-infused cake is bathed in a delicate maple cream sauce. In essence, this is what turns the cake into a moist, pudding-like dessert. I have created this version of Pouding Chômeur in honor of Labor Day.

Enjoy le pouding “avec une bonne tasse de café” (with a good cup of coffee).

Prep time: 30 minutes
Bake time: 35 minutes
Makes: One 9 X 18-inch Cake

FOR THE CAKE:
2 cups all-purpose, unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (room temperature)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1-1/3 cups milk
Strawberries (for garnish)
5-Minute Sweetened Whipped Cream (found in our Recipes, under “Desserts, Creams & Sauces”)

1. Preheat oven to 350F˚. Grease and flour a 9 X 13-inch rectangular baking pan and set aside.

2. In a 1-quart mixing bowl, combine the flour, baking powder and salt; set aside.

3. In a 2-quart mixing bowl, using a hand mixer, beat together the butter, sugar, eggs and vanilla extract.

4. Stir in the dry ingredients alternately with the milk. Pour the cake batter into prepared pan.

5. Place pan on rack positioned in center of oven. Bake for 30 to 35 minutes or until a knife inserted in center of cake comes out clean.

6. Remove cake from oven and set on a counter to cool.

FOR THE SAUCE:
1-1/2 cups pure maple syrup (12 ounces)
1-1/2 cups brown sugar, lightly packed
1 cup heavy whipping cream

1. Combine all ingredients in a 1-quart saucepot and bring to a boil; lower heat to medium.

2. Stir the sauce with a wire whisk until heated through and it turns golden-opaque.

3. Transfer the sauce to a 2-cup glass or porcelain bowl and cool to room temperature.

SERVING THE CAKE & SAUCE:

1. Drizzle a little maple cream sauce onto individual dessert plates.

2. Cut the cake into 3-inch squares and place over sauce on plate.

3. Drizzle a little more sauce over cake.

4. Garnish with strawberries and 5-Minute Sweetened Whipped Cream (found in our Recipes, under “Desserts, Creams & Sauces”).

Note: The cake and maple cream syrup can be made a day ahead. Place cake on counter 4 hours before serving so that it can warm to room temperature.

Text and Photographs ©2010 Nancy DeLucia Real

There’s no doubt about it – the inspiration for publishing this family dish came from the movie, Eat, Pray, Love®. Spaghetti has never been high on my list of favorite pasta varieties. However, when I saw Julia Roberts slurping up that succulent spaghetti in Rome, “mi è venuta una gran voglia di mangiare spaghetti” or, “I suddenly got the craving for spaghetti”.

Here’s the spaghetti and sauce recipe I was raised with in Italy – it’s easy, fresh and sweet. Please promise that after making this tomato sauce, you’ll ignore all jarred, ready-made sauces forever!

Prep time: 30 minutes
Serves: 4

Ingredients:
3 pounds large red heirloom tomatoes (about 10 to 12 count)
6 to 7 tablespoons extra virgin olive oil
5 cloves garlic, whole
Dash freshy grated nutmeg
Salt and pepper, to taste
6 to 7 fresh basil leaves, whole or slivered
1 pound spaghetti
1 teaspoon salt
4 ounces Parmigiano Reggiano or Pecorino Romano cheese, grated

1. Quarter the tomatoes, remove and discard seeds.

2. In a food processor or by hand, coarsely chop the tomatoes and set them aside in a large bowl.

3. In a 2-quart saucepot, heat the oil and stir fry the garlic cloves until they turn golden brown.

4. Remove saucepot from heat. Pour the chopped tomatoes over garlic and oil in saucepot and bring to a boil. Stir in the grated nutmeg.

5. Cook tomato sauce on medium heat for 15 to 20 minutes, stirring occasionally. Add salt and pepper, to taste. Stir in the fresh basil, set aside and keep warm.

6. Meanwhile, in a 4-quart saucepot, bring water to a boil. Add spaghetti to boiling water.

7. Using tongs, push the pasta into the water as it softens. Set heat on medium and boil the pasta 8 to 10 minutes, stirring occasionally, until it is al dente or crunchy-tender.

8. Drain pasta and transfer it to a large glass or porcelain serving bowl. Add 3 ladles of tomato sauce and stir gently.

9. Serve pasta in individual bowls and top with some tomato sauce. Ask guests to add their own grated cheese.

Wine pairing: Fiano di Avellino (white); Cabernet Sauvignon or Sangiovese (reds).

Buon Appetito!

Note: To avoid overcooking, begin tasting pasta after 6 minutes cooking time (since each pasta variety has a different density, cooking times will vary).

Text and Photographs ©2010 Nancy DeLucia Real