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Pasta & Peas (Pasta e piselli)

In Pastas, Rice & Legumes (Beans & Grains) On April 28, 2016 0 Comments

Peas are in season and they’re bursting with flavor. Here’s a childhood pasta recipe from Italy. It’s simple, fast and delicious with Pecorino Romano or Parmigiano Reggiano cheese!

Prep time: 15 minutes
Serves: 4 to 6

Ingredients:
2 vine-ripened tomatoes
1 pound short pasta variety (this recipe uses trofie)
1 cup fresh peas
1 teaspoon salt
1/4 cup extra virgin olive oil (adjust, per individual taste)
Grated Pecorino Romano or Parmigiano Reggiano cheese

Directions:
1. Bring a 3 or 4-quart sauce pot filled with water to a boil.

2. Meanwhile, cut tomatoes in half, remove and discard pulp.

3. Chop tomatoes into 1/4-inch cubes; set aside in a 3 to 4-quart glass or porcelain bowl.

4. When water boils, add the pasta and, using a wooden spoon, stir it once.

5. Add salt to the pasta and cook pasta for 8 to 10 minutes or until it is al dente or crunchy-tender.

6. During last 1 to 2 minutes of the pasta boil, add the peas.

7. After 1 to 2 minutes, drain the pasta and peas in a colander.

8. Add the drained pasta and peas to the chopped tomatoes in bowl.

9. Stir in the olive oil and salt. Taste and adjust oil and salt level, to taste.

10. Ask guests to add some grated cheese to their individual pasta bowls.
Text and Photograph ©2016 Nancy DeLucia Real

Peas, Grappa & Thyme

In Sides, Vegetables On May 11, 2015 0 Comments

Peas with Grappa? You better believe it!

During the early summer months when I lived in Italy, bushels of pea pods would be delivered to our kitchen. We then went to the garden for onions and whatever ingredients might add color and flavor to our pea recipe. In this case, we used red bell peppers and thyme. But the best was yet to come – the peas were spiked with Grappa.

As a side note, here’s my favorite Grappa – Poli Grappa®. It’s from Bassano del Grappa in the Veneto region of Northern Italy. Poli Grappa® is smooth and goes down like a sweet fire. However, for cooking purposes, you may want to save some bucks and buy inexpensive Grappa found at Trader Joe’s® Stores.

PoliGrappa.Vinopedia

I hope you enjoy this exquisite side dish of Peas, Grappa & Thyme. Don’t forget to end the meal with a shot of Poli Grappa®.

Prep time: 15 minutes
Serves: 2 to 3 (as a side dish)

Ingredients:
3 tablespoons extra virgin olive oil
One package Trader Joe’s® fresh, shelled peas (found in refrigerated vegetable section of store)
2 tablespoons finely chopped brown or white onion
2 tablespoons finely chopped red bell pepper
1/4 cup Grappa
1/4 cup chicken, vegetable broth or water
salt and ground black pepper, to taste
1 to 2 tablespoons fresh thyme leaves

Directions:
1. In a 12-inch skillet, heat the oil.

2. When oil is hot, stir fry the peas on medium-high heat for 30 seconds – do not let them turn golden.

3. Add the chopped onion and bell pepper.

4. Stir fry the mixture on medium-high heat for 1 more minute or until onion is translucent.

5. Add the Grappa to the pea mixture and stir fry 1 more minute.

6. If mixture dries out, add 1/4 cup of broth or water and stir fry for 1 more minute.

7. Stir in salt and black pepper, to taste, followed by the thyme leaves.

8. Serve peas as a side dish to fish, poultry or meat. Alternatively, add this dish to a vegetarian feast.

*Grappa is an Italian alcoholic beverage made from the distillation of skins, pulp, seeds and stems (the “pomace”) leftover after pressing grapes in the winemaking process. Grappa is therefore a fragrant pomace brandy. The flavor depends on the quality of the Grappa.

Text and Peas, Grappa & Thyme Photograph ©2015 Nancy DeLucia Real
Poli® Grappa Photograph by Vinopedia

Chitarra with Mushrooms, Peas & Parmigiano

In Pastas, Rice & Legumes (Beans & Grains) On May 17, 2012 0 Comments

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

Back-On-Track Soup

In Soups and Stews On January 6, 2011 2 Comments

As soon as my sweet tooth took over last month, my conscience immediately started dreaming up some lean menus for January 2011. Returning to the Santa Monica Canyon steps, telepathy has restored my dieting power (I know I’m not the only one who chowed down chocolates and gingerbread cookies). Once more, healthy and tasty soups are high on my recipe list. For this one, all you have to do is cut up a fresh carrot, a yam and some chard. Sit down, enjoy your home cooked meal and get right back on track!

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

Ingredients:
3 quarts (12 cups) vegetarian or chicken broth
1 medium carrot, peeled and cut into 1/4-inch thick slices
1 medium yam, peeled and cut into 1/2-inch pieces
1 bunch fresh chard (green, red or Rainbow variety), coarsely chopped
Salt and ground black pepper, to taste
1. In a 5 or 6-quart saucepot, bring the broth to a boil.

2. Add the carrot and yam pieces and cook on medium-high heat for 3 minutes.

3. Stir in the chard; cook for an additional 2 to 3 minutes. Add salt and pepper, to taste.

4. Serve as a chunky, leafy soup.

5. Alternatively, cool soup to warm and purée in batches. Return to pot and heat through.

Serve immediately with cheese toasts, bagel toasts or bread.

Wine pairing: Chilled Chardonnay or Pinot Grigio (white).

Text and Photographs ©2011 Nancy DeLucia Real

Jiffy Soup for May and June Weather in LA

In Soups and Stews On May 18, 2010 1 Comment

Before moving to LA I thought I was coming to the tropics. I arrived in the month of May and asked, “Where is all the sunshine?” Somebody answered, “Here in LA, this is sort of our winter.”

These days, while waiting for the May and June fog to burn off in the City of the Angels, I’m soooo cold and need some soup to warm up. I don’t want to be in the kitchen for hours either. I just want to eat my hot delicious soup now – it’s easy, quick and vegan, too!

Prep time: 30 minutes
Serves: 4 to 6

Ingredients:
1 celery stalk, peeled
1 small carrot, peeled
1/2 brown or white onion
4 tablespoons extra virgin or vegetable oil
3 cups vegetable broth combined with 4 cups cold water
1 zucchini, julienned
1 large carrot, peeled and julienned
2 to 3 yellow sunburst squash, julienned
1 potato, peeled and julienned
1 vegetable bouillon cube
Salt, to taste

1. In a food processor, grind together the celery stalk, small carrot and onion; set aside.

2. Meanwhile, in a 5 or 6-quart saucepot, heat the oil. Saute the ground vegetables in the oil until onion is translucent, about 1 minute. Add the broth-water mixture and bring to a boil.

3. Stir in the remaining vegetables. Bring to a boil and stir in the vegetable bouillon cube.

4. Let bouillon cube dissolve and taste the soup. If needed, add a little salt.

5. Cook 2 to 3 minutes or until vegetables are crunchy-tender.

Serve immediately with any type of warm bread: Italian or French; flour or corn tortilla; lavash, naan or pita.

Variation: Add other favorite vegetables such as a thinly sliced leek (white parts only), 2 cups shredded cabbage and/or 1 cup cooked beans (kidney, white or garbanzos). You may also add 1 cup frozen corn, peas, fava beans or edamame.

Additionally, you may add cooked pasta (small variety) or cooked rice (brown, white or wild).

Note: To julienne veggies, see the Tips and Tricks page.

Text and Photographs ©2010 Nancy Real