All Posts By: 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

Last week, while in La Jolla, California, my husband and I decided to stop at a deli for lunch. Since our server spent so much time raving about the burgers (the house specialty), it was clear that I should try the turkey burger. I anticipated being served a delicious burger made with choice meat, garnished with fresh lettuce, tomatoes, onions, etc. However, I soon found myself biting into a leathery, salty patty containing equal parts dry meat and overcooked rice grains. I must admit that my dog, Enzo, is served better meat than that!

A few days later in Los Angeles, I decided to have the burger my way – I combined ground turkey with fresh veggies, herbs and spices. As I bit into my deli specialty, I finally experienced that long awaited burger bliss.

PREPARING THE MEAT FOR THE BURGERS:
1/2 medium brown or white onion
1/2 small zucchini
1/2 medium carrot, peeled
1 pound extra lean ground beef or dark ground turkey meat (organic meat preferred)
2 tablespoons finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
2 large eggs, beaten with 3/4 teaspoon salt
1/2 cup plain bread crumbs
1 teaspoon ground chipotle chiles in adobo sauce (optional)
Dash ground cumin and ground nutmeg
2 tablespoons vegetable oil

1. In a food processor, grind together the onion, zucchini and carrot until finely chopped.

2. In an 3-quart glass or porcelain mixing bowl, combine the chopped ingredients with the ground meat, mint, parsley, salt, bread crumbs, chipotle chiles, cumin and nutmeg with a fork until mixture is uniform.

3. With wet hands, divide meat mixture into six portions.

4. Shape each portion into 4 to 5-inch patties, about 1/2 inch thick; set aside on a platter.

5. Heat the oil in a 12-inch nonstick skillet. Cook patties in two batches on medium high heat, 5 to 7 minutes per side.

6. To test doneness, press down on one burger with a spatula. If juices run clear, the burgers are done.

7. Place burgers inside panini rolls and place on a serving platter; transfer to dining table.

ASSEMBLING THE BURGERS:
6 panini bread rolls preferred
2 tomatoes, sliced into 1/4-inch thick rounds
1 red onion, finely sliced
6 lettuce leaves, rinsed and dried
Condiments (catsup, mustard, relish)

1. On a serving platter, arrange the sliced tomatoes and onions alongside the lettuce.

2. Place the platter and the condiments next to burgers on table. Ask each guest to garnish their own burger.

Serve burgers with a side of fries or gourmet veggie chips.

Note: Chipotle chiles in adobo sauce are sold in a can and are found in the ethnic foods section of most supermarkets or in Latin American grocery stores.

Text and Photographs ©2010 Nancy DeLucia Real