Category:  Pastas, Rice & Legumes (Beans & Grains)

This scrumptious pasta was presented to my husband while we were in Rome, Italy. It’s called chitarra, which means “guitar” because the freshly-made pasta sheet is placed on a cutter with strings. By pushing the sheet through strings, the result is a variety of pasta called chitarra. Its shape is long and slightly thicker than spaghetti. Chitarra can be purchased either in Italian grocery stores or from online gourmet food companies.

Typically from Lazio (Rome’s region), chitarra can be made with different sauces. This recipe combines mushrooms, peas, cream and Parmigiano Reggiano cheese. It’s not only a traditional dish, but it’s easy – and I’d say that this is the best part!

Prep time: 20 to 25 minutes
Serves: 4

Ingredients:
8 ounces white mushrooms (cultivated variety), rinsed and pat dry with paper towels
4 tablespoons fine quality olive oil
1 scallion, peeled and finely chopped
Salt and ground black pepper, to taste
1 pound chitarra pasta variety (spaghetti can be substituted)
1 teaspoon salt
3/4 cup fresh or frozen peas
1/2 cup heavy whipping cream (optional)
1/2 to 3/4 cup freshly grated Parmigiano Reggiano cheese

1. Fill a 6-quart sauce pot with water and set it on high heat.

2. Meanwhile, slice the mushrooms and set them aside in a bowl.

3. In a 12-inch skillet, heat the oil. Add the mushrooms and chopped scallion to the oil in skillet.

4. Using a wooden spoon, stir fry the mushroom mixture on medium-high heat. When onion is translucent, stir in the salt and pepper, to taste.

5. Continue cooking on medium heat until 3/4 of the mushroom liquid has been absorbed; set skillet with mushroom mixture aside.

6. In the meantime, add the pasta and 1 teaspoon salt to the boiling water.

7. Cook pasta for 6 to 7  minutes.

8. After 6 to 7 minutes, add peas to the pasta water.

9. Cook pasta and peas for an additional 2 to 4 minutes or until pasta is al dente (crunchy-tender).

10. While waiting for pasta to finish cooking, heat the skillet with mushroom mixture.

11. Drain the pasta and peas in a colander (reserve 1-1/2 cups pasta liquid).

12. Transfer the pasta and peas to the hot mushroom mixture in skillet. Stir in 1 cup of the pasta liquid.

13. Using two wooden spoons, gently toss the pasta-mushroom mixture as it simmers or boils.

14. Stir in the cream and 1/2 cup of the cheese.

15. Gently toss and cook until the cream has thickened and pasta has heated through.

16. If pasta seems a little dry, add remaining 1/2 cup cooking liquid. Stir in a little more cheese, to taste.

Serve immediately.

Wine pairing suggestion: Chilled Trebbiano or Pinot Grigio (whites).

Text and 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

On Thanksgiving Day, while sipping some “vino” with my guests, we’ll make this risotto together. It’s so easy – every time a cup of broth is added to the rice, I’ll pass the wooden spoon to one of my friends so they can do the stirring, aka “all the hard work”.

By adding bits of butternut squash to this “delizioso” risotto, you’ll find a sweet surprise in every spoonful. And with a sprinkling of Parmigiano Reggiano cheese, this first course is to die for. Buon Appetito!

Prep time: 25 to 30 minutes
Serves: 4 to 6 (as a first course) / 8 to 10 (as an appetizer course)

Ingredients:
3 cups freshly diced butternut squash (raw)
1 teaspoon salt
1/4 cup extra virgin olive oil
1/2 cup finely chopped white or yellow onion
1 garlic clove, crushed
1 pound Arborio rice*
5 to 6 cups chicken broth
1 cup dry white wine
0.250 grams saffron powder (not saffron threads)*
2 to 3 tablespoons unsalted butter
Salt & ground black pepper, to taste
2/3 cup grated Parmigiano Reggiano cheese

1. In a 2 to 3-quart saucepot, combine squash with cold water (add enough water to cover the squash).

2. Bring to a boil. Stir in 1 teaspoon salt and cook 7 to 8 minutes until squash is fork-tender.

3. Drain squash and set aside in a bowl.

4. Meanwhile, in an 8 to 10-quart stockpot, heat the oil. Add onion and garlic; sauté on medium heat, stirring with a wooden spoon, until onion is translucent.

5. Stir in the rice and 1 cup of broth. Cook, on medium-high heat, stirring occasionally, about 2 minutes or until broth is absorbed. Repeat adding one cup of broth at a time and cooking 2 minutes until broth is absorbed.

6. Stir in the wine and saffron; cook and stir for 2 minutes or until wine is absorbed.

7. Stir in 1 cup broth; cook and stir for 2 minutes or until broth is absorbed.

8. Repeat broth addition and cooking instructions 5 to 6 more times or until rice is tender-firm (not overcooked).

9. Stir in the butter, salt and pepper. When butter has been absorbed, add the squash, stirring until warmed through.

Serve immediately in individual bowls. Ask guests to add grated Parmigiano Reggiano cheese (optional).

Wine pairing suggestion: Chilled Chardonnay or Pinot Grigio (whites).

*Arborio rice and Saffron powder can be found in most supermarkets or in specialty foods stores.

Text & Photograph © 2011 Nancy DeLucia Real

The Spanish name for this rice dish is “Moros y Cristianos” – Moors and Christians. The black beans represent the “Moors” and the rice refers to “Christians”. The dish’s name may be inspired by early Cuban settlers’ referral to the Islamic conquest of Spain in both the 8th and 15th centuries. Another version of this dish (rooted in the African Haitian culture and later brought to Cuba) is known as “Congri”, wherein “congo” is the black bean and “riz” is the rice.

Whatever the origin or the name, the light infusion of onion, cumin and oregano elevate this rice dish to that of a refined delicacy. I’ll also share this – once my Cuban friend, Maria Elena, explained the process for making this seemingly difficult dish, it suddenly became quite simple to me.

Active prep time: 35 to 40 (for the beans); 15 to 20 minutes for the rice
Inactive prep time: Overnight soaking (for the beans)
Serves: 4 to 6

Ingredients:
1 cup dry, uncooked black beans
6 cups cold water
2 whole bay leaves
½ medium white or brown onion
1 clove garlic, whole
¼ green bell pepper
4 tablespoons extra virgin olive oil
1 cup long grain, uncooked rice
¼ teaspoon dried, crushed oregano
1/8 teaspoon ground cumin
1 to 1½ teaspoon salt

1. Rinse the beans in cold water and drain. Place beans in a 4-quart glass or porcelain bowl with 6 cups cold water. Cover and soak on a countertop or table overnight.

2. In a 6-quart saucepot, combine the soaked beans (including soaking water) with the bay leaves.

3. Bring to a boil and cook, semi-covered, on low heat 35 to 38 minutes or until beans are tender but not broken or mashed (the beans should simmer or boil gently).

4. Drain the beans and set them aside in a bowl. Reserve 2 to 2½ cups of the cooking liquid in a small bowl. Add enough cold water to measure 3 cups liquid altogether. Set aside.

5. In a food processor, finely mince the onion, garlic and ¼ of the bell pepper; set mixture aside.

6. In a 12-inch, nonstick skillet heat the oil. Stir in the onion mixture and sauté 2 to 3 minutes or until onion mixture is translucent.

7. Add the beans, rice, 2½ cups liquid, oregano, cumin and the lesser amount of salt. Stir once.

8. Cover and cook on low heat (without stirring) for 15 to 20 minutes.

9. After 15 minutes taste the bean and rice mixture. If rice is not fully cooked, sprinkle ¼ cup of the liquid over rice mixture, cover and cook an additional 5 minutes. Taste and adjust salt level, if necessary.

10. Serve alongside any meat, fish or poultry dish or as part of a vegetarian meal.

Wine pairing suggestion: Chilled Pinot Grigio, Chardonnay or Trebbiano (whites).

Text & Photograph © Nancy DeLucia Real 2011

ENTER OUR KITCHEN, WATCH & LEARN

Although I don’t enjoy getting my hands full of dirt, I love grabbing kitchen shears and heading to my husband’s organic herb garden. Just last week, I looked for some fresh basil so that I could make traditional basil pesto, but harvested bunches of parsley and cilantro instead. By adding edamame to my novelty pesto sauce, I created this aromatic and exotic pasta dish.

Prep time: 10 to 15 minutes (for pesto); 8 to 10 minutes (for cooking pasta & edamame)
Makes: 1 to 2 cups Cilantro Pesto
Serves: 4 to 6

For the Cilantro Pesto:
2 cups lightly packed fresh cilantro leaves, stems removed
2 cups lightly packed fresh Italian flat-leaf parsley, stems removed
2 whole garlic cloves, peeled and hearts removed
1½ teaspoon salt
2/3 cup whole, natural almonds (skin on)
½ cup extra virgin olive
½ cup vegetable oil

1. Measure cilantro and parsley leaves; set aside.

2. In a food processor, grind the garlic and the salt.

3. Add cilantro and parsley leaves and process until finely chopped.

4. Add the almonds and grind.

5. Combine both oils in a measuring cup and, with motor running on low speed, pour the oils in a slow, steady stream until a paste or “pesto” forms.

6. Transfer the pesto to a glass jar and gently spoon extra vegetable oil on top to seal (this prevents blackening). Cover with a tightly fitting lid and refrigerate.

For the Pasta:
1 pound penne pasta (or other short variety)
¾ to 1 teaspoon salt
1 to 1½ cups frozen edamame
1 to 2 tablespoons heavy whipping cream (optional)

1. In a 5-quart saucepot, bring 3½ cups water to a boil. Add the pasta and salt; cook on medium-high, uncovered, 8 to 10 minutes, stirring occasionally.

2. After 8 minutes, add frozen edamame to the pasta during the last minute or two of cooking.

3. Meanwhile, spoon 2/3 cup Cilantro Pesto into a large glass or porcelain serving bowl; set aside.

4. When pasta and edamame are cooked and drained, toss them immediately with the pesto in bowl. Taste and adjust salt and extra virgin olive oil level. For a creamier consistency, add 1 to 2 tablespoons heavy whipping cream.

5. Serve in individual bowls. If desired, sprinkle lightly with Parmigiano Reggiano or Pecorino Romano cheese – too much cheese will conflict with the distinct aroma and flavor of cilantro.

Wine pairing: Chilled Pinot Grigio (white) or Bordeaux (red).

Notes: If a stronger cilantro flavor is desired, change the amounts of cilantro and parsley – use 2½ cups cilantro and 1½ cups parsley leaves.

Each time pesto is taken out of the jar, be sure to add a thin layer of vegetable oil to remaining pesto in jar. Seal the jar and refrigerate up to 3 weeks.

Text and Photograph ©2011 Nancy DeLucia Real