Tagged:  cherry tomatoes

In the last two weeks, as I’ve gone up and down the stalls at the Santa Monica Farmers’ Market, it’s been difficult to ignore the bright, multicolored cherry tomatoes. Don’t they look spectacular?

In response to one of our Facebook friends, here’s a recipe for tomatoes and basil (btw, we’re using cherry tomatoes here). Simply, cut the cherry tomatoes in half, add salt, pepper, extra virgin olive oil and basil. Get some good European-style bread and eat your heart out! Now, who says you have to cook to eat well?

Prep time: 15 minutes (for washing and cutting the tomatoes)
Serves: 4

Ingredients:
One quart cherry tomatoes, washed & dried with paper towels
Salt and ground black pepper, to taste
2 to 4 tablespoons extra virgin olive oil
4 to 5 large fresh basil leaves, washed & dried with paper towels

Directions:

1. Remove stem from each cherry tomato. Cut each tomato in half; set halved tomatoes in a serving bowl.

2. Add salt and pepper, to taste.

3. Using two spoons, gently stir in 2 tablespoons extra virgin olive oil. Toss and taste.

4. If needed, add a little more olive oil, one tablespoon at a time. Taste the tomatoes with each olive oil addition.

5. Using kitchen shears, cut the basil leaves into slivers; toss the basil slivers into the tomato salad.

Serve Cherry Tomatoes & Basil with fresh, crusty bread.

Text and Photographs ©2014 Nancy DeLucia Real

Easter Brunch Menu

-Pecorino Asparagus Frittata
-Cherry Tomatoes with Oregano
-Hearts of Palm & Olives
-Italian Sweetbread (la Colomba)
-Easter Chocolates

You’ll love this – of the five food items listed in this menu, you only need to prepare three of them (the sweetbread and chocolates are ready-made). Total prep time is approximately 50 minutes. Imagine spoiling your family and friends with these easy and exquisite foods for brunch next Sunday – Happy Easter!

My Easter foods always include Francesca Sciscente’s (my mom) Pecorino Asparagus Frittata. With sweet ham bits, this traditional Easter morn frittata was usually paired with tomatoes. But I’ve discovered that cherry tomatoes are sweeter and look cuter next to this gourmet egg dish. Prep time for both recipes combined – only 35 minutes! [see recipes below]

Hearts of Palm & Olives, tossed with olive oil, red onion, bell pepper, celery and lemon is a refreshing side to the frittata (found in our Recipes, under “Salads” ).

The easy grand finale: slice a premade Colomba sweetbread, arranged on a platter and surrounded by your favorite chocolates. Serve with coffee, tea or cappuccino. After the grind, this brunch menu is ideal. I can relax now … and so can you!

Prep time: 25 to 30 minutes
Serves: 6 to 8

For the Pecorino Asparagus Frittata:
1 bunch fresh asparagus
3/4 teaspoon salt
2 to 3 ounces sharp, imported Pecorino Romano cheese*
4 ounces (about 5 slices) boiled ham (optional)
4 large eggs
6 large egg whites
Freshly ground black pepper, to taste
3 tablespoons extra virgin or vegetable oil

1. Prepare the asparagus – trim 3 to 4-inch stems (white parts) from asparagus bottoms and discard. Cut asparagus into 1/2-inch thick rounds and place them in a 2-quart saucepot.

2. Add enough cold water to cover the asparagus.

3. Place saucepot on burner set on high heat. Cover and bring to a boil.

4. Add the salt and boil 2 minutes, uncovered, or until asparagus is crunchy-tender when pierced with a fork.

5. Drain asparagus and transfer it to a glass or porcelain bowl to cool, 4 to 6 minutes.

6. Meanwhile, prepare frittata ingredients – finely grate the Pecorino Romano Cheese to yield 1/3 cup; set aside.

7. On a flat surface, cut ham into 1/4-inch wide strips and then into 1/4-inch pieces; set aside.

8. In a large bowl and with a fork or whisk, beat the eggs and egg whites with the grated cheese and black pepper until well-blended; set aside.

9. In a 12-inch nonstick skillet, heat the oil. Add the asparagus and ham pieces.

10. Stir fry with a cooking spatula on medium-high heat until the ham begins to turn light golden, about 3 to 4 minutes.

11. Pour the egg and cheese mixture over the skillet ingredients, swirling the skillet around so that the mixture covers entire diameter of the skillet.

12. Reduce heat to low, cover and cook about 7 to 8 minutes, occasionally lifting frittata sides and swirling skillet to let raw egg escape to bottom. Check bottom of frittata by lifting sides with the spatula. When bottom is golden, it is time to flip the frittata over.

13. To flip the frittata, put a large platter over skillet, making sure the platter is large enough to overlap skillet edges by 2 inches.

14. With one hand on platter and the other firmly gripping the skillet handle, make a quick flip. Slide the frittata back into skillet and cook an additional 2 to 3 minutes on low. Transfer frittata to a serving platter and divide into 8 equal wedges.

15. Alternate flipping method: Divide the frittata into four equal pieces and, with the spatula, flip each piece over in skillet.

16. Cook an additional 2 to 3 minutes on low. Transfer to a serving platter and cut each wedge in half (there will be a total of 8 pieces)

*Note: Imported Pecorino Romano cheese can be purchased at Italian grocery stores or international gourmet food stores, such as Trader Joe’s™ and Wholefoods™.

Text & Photographs © Nancy Real 2011 (the Balocco™ Colomba is a brand name – the packaged product was photographed by Nancy Real).

I’d like to share a recent culinary experience in Italy, the land of my heritage.

Last month, while in Perugia, I was highly recommended by “Paolo the Hair Stylist” to seek out Magnavino, in a town called Bastia, located in the heart of Umbria, Italy’s central region. Since Paolo told me that he was from Bastia, I heeded his advice based on two things: 1) when an Italian mentions a restaurant in his hometown, it means he is a regular there; and 2) if an Italian eats at a restaurant, it means the food is as good as Mamma’s and it’s homemade.

The proprietor of Magnavino is Mario, a chef/artist who reinvents his homeland’s traditional foods with flair. The cuisine presented by Mario boasts bold flavors and a commanding presentation. Upon our arrival, we were greeted by Mario’s right hand, Stefania. She immediately served us a local Umbrian red wine with a deep oak bouquet and smooth finish. The restaurant was filled with regulars, and since Italians are demanding of fresh, high quality foods, this was definitely a good sign.

The appetizers were exquisite – we enjoyed warm homemade paté and a napoleon filled with an exquisite asparagus tapenade. We could taste each ingredient in Mario’s recipes.

The highlight of our “pranzo” or lunch that September day was the black gnocchi infused with squid ink, served with calamari and fresh tomatoes. While traditional potato gnocchi are bland, deriving their flavor from the sauce and ingredients around them, the gnocchi served at Magnavino contain nuances of fresh seafood. At first bite, one can immediately tell that Mario adds “just the right amount” of squid ink to the gnocchi.

I asked Stefania if I could meet the chef in order to compliment him on his quasi-orgasmic foods. My husband and I were escorted to the kitchen where Mario was working so hard to please all his patrons. Because he was short-staffed that day, we witnessed a multi-tasking Mario creating a zillion dishes in a furious frenzy. Nevertheless, he managed to please everyone to the max.

At Magnavino, one dines like a local and is treated as a member of the family. The ambiance is medieval-chic, the people are warm and the food – HEAVENLY!

MAGNAVINO WINE & FOOD
Bastia & Assisi (two locations in the province of Perugia)
Telephone: Bastia – 075 8011569; Assisi – 075 816814.

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