Tagged:  Vegetables

How do you prepare Brussel sprouts? Do you boil or steam them? I sauté Brussel Sprouts with a splash of Whisky or wine. As they cook, the alcohol reduction makes this simple veggie sweet – and happy! 

Enjoy these Drunken Brussel Sprouts as a side dish for your Thanksgiving turkey. You’ll get great reviews on this recipe.

Prep time: 15 minutes
Serves: 4 to 6 (as a side dish)

Ingredients:
1/3 cup olive oil
1 to 1-1/2 pounds fresh Brussel sprouts (15 to 18 count)
1/2 cup chopped white or brown onion
1/2 cup Whisky or dry white wine
Salt and ground black pepper, to taste

1. Working over a sink, trim and discard the stubs from the Brussel sprouts. Remove outer leaves, cut the sprouts in half lengthwise. As you cut the sprouts, place them in a bowl with cold water.

2. Drain the Brussel sprouts and pat them dry with paper towels; set aside in a bowl.

3. Heat the oil in a 10 to 12-inch skillet. Add the Brussel sprouts and stir fry on medium high heat for about 2 minutes.

4. Stir in the chopped onion and stir fry 2 minutes or until onion is clear.

5. Add Whisky or wine, salt and pepper to the Brussel sprouts in skillet. 

6. Reduce heat to medium-low and cook 3 to 4 minutes or until the sprouts are crunchy-tender. Cook 1 to 2 minutes longer for a softer consistency.

Serve as a side dish to poultry, meat or fish.

Text and Photograph ©2012 Nancy DeLucia Real

Muir Glen Organic Tomatoes®

In The Kitchen Buzzz’s kitchens, we use Muir Glen Organic Tomatoes® because of their natural, sweet flavor, minus the salty, acidy aftertaste.

Active prep time: 20 minutes
Inactive prep time: 20 minutes
Cook time: 15 minutes
Serves: 6 to 8

Ingredients:
2 large eggplants, rinsed and dried
2 tablespoons salt (to remove bitter juices of eggplant)
1/2 cup olive oil
1 large red bell pepper, stem removed, seeds discarded and flesh cut into 3/4-inch pieces
2 celery stalks, peeled and cut into 1/2-inch pieces
1 medium brown or white onion, peeled and chopped into 1/2-inch pieces
One 15-ounce can Muir Glen Organic Crushed Tomatoes®, blended, strained (pulp discarded and tomato juice reserved)
2 tablespoons balsamic vinegar (brown variety)
1 tablespoon granulated sugar
2 tablespoons capers, drained and rinsed
1/2 cup black or green, pitted olives, rinsed, drained and sliced
Salt and ground black pepper, to taste

1. Using a knife and working on a cutting board, trim and discard the eggplant tips.

2. Cut the eggplant into 3/4-inch slices. Cut slices into 3/4-inch pieces.

3. Place eggplant in a colander set over a large bowl. Sprinkle the eggplant with 2 tablespoons salt. Using hands, toss the eggplant and salt; set aside 20 minutes for bitter juices to drain).

4. After 20 minutes, and using plastic gloves, place about 2/3 cup eggplant pieces in between hands. Press hands together over sink, allowing eggplant juices to escape. Set the pressed eggplant aside in a large bowl.

5. Meanwhile, in an 8-quart stockpot, heat the oil on medium-high setting. Stir in the eggplant. With a wooden spoon, sauté eggplant on high setting, stirring occasionally, for 6 to 8 minutes or until it is light golden brown. If high heat browns eggplant too quickly, lower it to medium-high.

6. Stir in the bell pepper, celery and onion pieces and cook, stirring occasionally, on medium-high setting for 3 to 4 minutes or until onion is translucent.

7. Add the reserved tomato juice, Muir Glen Organic Crushed Tomatoes®, balsamic vinegar and sugar; cook 5 minutes, stirring occasionally, on medium-high setting.

8. After 5 minutes, stir in the capers and olive slices; cook an additional 2 minutes. 

9. After 2 minutes, taste the caponata and, if needed, adjust salt level. Stir in the black pepper.

Enjoy Eggplant Caponata as an appetizer with fresh Italian bread or toasts.

To serve with Italian toasts, called “bruschette” – arrange Eggplant Caponata atop bruschette and serve immediately.

Red wine pairing: Chianti or Cabernet Sauvignon.

Text and Photographs ©2012 Nancy DeLucia Real.

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 Italy, I watched my Nonna Annunziata create zucchine parmigiana when she didn’t have any eggplant. Now, remember that zucchine are a watery vegetable and can taste bland. This means that zucchine obtain a bolder flavor from whatever ingredients they’re coated with. In this recipe, they’re combined with tomato sauce and freshly grated Parmigiano Reggiano or Pecorino Romano cheese. Can zucchine get any more exciting than this?

Prep time: 30 minutes
Bake time: 25 to 30 minutes
Serves: 4 to 6 (as main dish); 6 to 8 (as side dish)

Ingredients:
1 to 1-3/4 cups vegetable oil (for frying)
1 to 1-1/2 cups unbleached, all-purpose flour
3 to 4 large eggs, beaten with 3/4 teaspoon salt and dash ground black pepper
4 to 5 medium-large zucchine, tips cut off and discarded
Fresh Tomato Basil Sauce (previously published on this blog & found in index under Salad Dressings, Salsas & Savory Sauces), made up to two days ahead
1/2 to 2/3 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese

1. Pour 1 cup of the oil in a 10 or 12-inch frying pan; set aside on a cold stove burner.

2. To avoid splatters on stove, cut off and discard handles and bottom of a large brown paper bag. Cut one side of bag open, placing it over burner. Cut out a hole in bag which is the size of the burner, plus one extra inch. Place bag with hole over burner – the remaining parts of bag will cover and protect the stove from oil splatters.

3. In the meantime, cut zucchine crosswise, in half. Cut each piece lengthwise, into 1/4-inch slices; set aside.

4. Place the flour in an 8-inch wide, shallow bowl.

5. Beat the eggs, salt and pepper in another bowl of the same size; set aside.

6. Heat the oil in frying pan on high setting and, simultaneously, coat 6 zucchine slices in flour.

7. Shake off excess flour and, using two forks, coat the zucchine with egg mixture.

8. When oil is hot, lower heat to medium-high and gently place coated zucchine slices in pan.

9. Fry 1 to 2 minutes per side or until golden; turn zucchine over once and repeat frying instruction. If oil diminishes, add more to frying pan, heat and continue frying.

10. With two forks or slotted spoon, transfer the fried zucchine slices to a platter coated with paper towels.

11. Continue coating and frying instructions for remaining zucchine, transferring each batch to a layer of paper towels set over bottom layer of fried zucchine. Set aside.

12. Preheat oven to 350°F.In a 12 X 12-inch square baking dish, spread about 2/3 cup warmed Fresh Tomato Basil Sauce.

13. Place one layer of fried zucchine over sauce.

14. Spread 1/3 cup sauce over zucchine. Sprinkle with some grated cheese.

15. Repeat layer assembly of Zucchine Parmigiana until all zucchine have been used.

16. Cover with aluminum foil and bake for 25 to 30 minutes.

Serve immediately as a main dish, accompanied by a green salad.

Alternatively, serve Zucchine Parmigiana as a side dish to meat, chicken or fish.

Wine Pairing Suggestion: Chianti (red).

Text & Photograph ©2012 Nancy DeLucia Real

While living in Avellino, Italy, my Aunt Menina sometimes came to spend the day with us. These visits stand out because Menina was great at creating exquisite dishes from my Nonna’s vegetable garden. And she would introduce us to recipes from her husband’s village, Pietrastornina (that’s a mouthful, ain’t it?).

Today, Menina and Antonio Urciuolo serve a fav of mine, Foglie e Patate (Italian for “Leaves and Potatoes) at their restaurant, La Locandina (located in Pietrastornina).

Although my recipe is delicious, whenever I have this vegetarian dish at La Locandina, it’s as though I’m tasting it for the first time. The main ingredients of this recipe are rapini (the leaves) and potatoes.

Make it – I’m sure you’ll love it as much as I do!

Prep time: 30 to 35 minutes
Serves: 4 to 6

Ingredients:
2 pounds Russet potatoes (about 3 large potatoes)
1/3 cup fine quality extra virgin olive oil
3 cloves garlic, peeled & sliced
1 bunch rapini, washed, drained and cut into 1-inch pieces
1 teaspoon salt
Dash ground black pepper & nutmeg, to taste

1. Place potatoes in a 5 or 6-quart saucepot and cover them with cold water. Cover and bring to a boil.

2. Cook potatoes on medium heat for 15 to 20 minutes or until fork-tender.

3. Drain the potatoes and set aside to cool.

4. Meanwhile, in a 10 to 12-inch skillet, heat the olive oil.

5. Add the garlic cloves and fry on medium heat until the cloves are golden.

6. Add rapini to the oil and garlic. Cook rapini on medium-high heat 5 to 7 minutes, occasionally tossing with thongs, until crunchy-tender.

7. Stir in the salt and set skillet with rapini aside.

8. Peel the cooled potatoes and mash them in a large bowl; set aside.

9. Return the skillet with rapini to a burner set on medium heat. Heat the rapini until they are hot.

10. Stir the mashed potatoes into the rapini. Stir and cook until Leaves and Potatoes are warmed through. Season with a dash of black pepper & nutmeg.

Serve in 4 bowls as a vegetarian meal or as 6 side dishes to chicken, fish or meat.

Wine pairing suggestion: Pinot Noir or Cabernet Sauvignon (reds).

Text & Photographs ©2012 Nancy DeLucia Real