Shaved Asparagus Salad

What words pop into your mind when you're thinking about spring?  I have a few:

baseball (go YANKEES!)
flowers
cleaning (guess I should start my spring cleaning one of these days...)
asparagus

Yes, asparagus.  One of my favorite vegetables.  And perfect this time of year.

I made this salad on Easter and it was a big hit.  It was nice to bring something different to the table, literally.  And you can bet this will be seen on our table a lot in the near future.

Shaved Asparagus Salad
from Chow

zest of 1/2 lemon, finely grated
2 teaspoons freshly squeezed lemon juice (from about 1/2 lemon)
2 teaspoons champagne vinegar
2 tablespoons minced shallot (from about 1 medium)
salt and pepper
3 tablespoons pignoli nuts, lightly toasted, cooled
1 pound asparagus spears, tough bottoms removed
3 tablespoons extra virgin olive oil
1/2 cup shaved Pecorino Romano cheese
1 tablespoon chopped parsley leaves

Combine lemon zest, lemon, vinegar, shallot and a pinch of salt and pepper in a bowl.  Let sit for 15 minutes.

Using a peeler, thinly slice asparagus lengthwise into strips and place in a bowl (I threw the tips in, too).  Whisk oil into vinegar mixture in a thin and steady stream.  Adjust seasonings according to taste.

Add pignoli nuts, dressing, half of the cheese and all the parsley to the asparagus and toss.  Taste and adjust seasonings.  Let sit at least 10 minutes before serving.  Add remaining cheese to top and serve.

Linked to:  Tastetastic Thursday

The best green thing you've ever seen

There are lots of things my family loves...pasta, wine, cheese...and a big favorite in the vegetable group...

ARTICHOKES.

Sorry, but I have to shout it out.  Artichokes are wonderful.  I've been eating them for as long as I can remember...and this recipe is the reason why.

My great-grandmother (Dad's maternal grandmother), otherwise known as Big Grandma, brought this recipe over with her from Italy when she came to the US.  I was fortunate enough to know Big Grandma for a long time - she died while I was in college - and for the most part, she wasn't able to do much cooking since she suffered from Parkinson's starting at an early age.

Fortunately, this recipe has passed on through the next 3 generations...soon to be 4.  It's easy, and delicious, and one to try to convert the artichoke naysayers (how dare they???).  What are your thoughts on artichokes?

Put a little bit of Sicily on your table tonight :)

Big Grandma's Stuffed Artichokes

4 large artichokes
2 cups bread crumbs
1 cup grated parmesan or pecorino romano cheese
1 cup raisins (red or white)
1/2 cup pignoli nuts
Olive oil
Salt and pepper to taste

Using a bread knife, cut the top of the choke to level it.  Cut stem off.  Peel stem and reserve to put in pot when cooking artichoke.  With kitchen scissors, cut the sharp edges off the leaves.


Mix parmesan cheese, raisins, pignoli nuts and bread crumbs with some pepper.  Spread the leaves on the chokes and stuff with mix.  One way to do this: stand the choke in a separate soup bowl and hollow out the center where the thorny leaves are...put a very generous amount of the mixture on the center cavity, spread the leaves and push the mixture into the leaf area.


Using a pot tall enough to cover the chokes and cover, place the chokes in, fill with water and some olive oil to cover the bottom of the leaves (about a third of the way up the artichoke).  Drizzle some additional oil on top of each choke.


Bring water to a boil, then reduce to a simmer.  Cover the pot and steam the chokes for approximately one hour. Pull a leaf and taste for tenderness.  If you like it more tender, steam longer.


Serve immediately.


Linked to:  It's A Keeper
                 Mangia Mondays
                 Side Dish Saturdays

Summer pasta at its best

I wasn't just blessed with a Mom who can cook...Dad is a rock star in the kitchen, too.  Now that he's feeling better (a new kidney really does wonders for a person) he's been back in there getting his hands dirty.  Lucky us!


This pasta dish makes its way to the table every summer...it's light, refreshing and delicious.  Those of you who are familiar with Sicilian cuisine will recognize these ingredients immediately.  They're typical of the most southern region of Italy, and they're delicious.  


You can eat this as a first course, a main course or a side dish, depending on what else you're serving.  No matter what you choose, it's so satisfying...perfect for a dinner party or a quiet night at home.

Dad's Sicilian Summer Pasta
1 pound perciatelli (sub spaghetti if you like)
1/4 cup extra virgin olive oil
1/2 tin anchovies, finely chopped
1 large onion, chopped
1 head broccoli, cut into florets
1 cup grape tomatoes, halved
1/2 cup pignoli nuts
1 cup raisins, soaked first in water or liquor (rum, vodka)
1/2 (28 oz) can crushed tomatoes

Cook pasta until al dente.  Drain and set aside.  

While pasta is cooking, in a large skillet, melt the anchovies in the oil, then add the onions and let them sweat.  Add the broccoli and cook until soft, followed by tomatoes, pignoli nuts and raisins.

Cook all ingredients for a few minutes, then add crushed tomatoes.  Stir until combined, and simmer for a few minutes.  Add pasta to skillet, combine and cook for a few minutes on low.  Top with grated cheese and serve.

This dish can be served immediately or at room temperature.


Linked to: Mangia Mondays

Recipe Swap - Week #4

***Don't forget to enter my giveaway HERE!  Ends tomorrow!***

This week's theme was vegetarian dishes and I was SO excited when I got my recipe.  It was the perfect side to go with our Friday fish meal (tilapia recipe coming soon!) that came from Giada - another contribution from Sarah at A Taste Of Home Cooking.

Not only was this recipe easy, it was delicious.  Frank loved it too.  We thought it would be great with grilled shrimp or chicken served on top.  It's light, flavorful and pretty!  It really set the mood for Spring.

I made a few changes and will write the recipe based on exactly what I did (plus I halved it).  I cut the oil back a lot - it really didn't need as much as it called for.

Tri-Colore Orzo
adapted from Giada De Laurentis

1/2 pound orzo
3 tablespoons extra virgin olive oil
1 cup fresh arugula
1/2 cup crumbled ricotta salata
1/3 cup dried cranberries
1/3 cup toasted pine nuts
5 fresh basil leaves, torn
juice of 1/2 lemon
salt and pepper to taste

Cook orzo for about 8 minutes, or until al dente.  Drain and lay out on baking pan, add oil and stir throughout.  Spread the orzo evenly on the pan again, and leave to cool.

Transfer cooled orzo to a serving bowl and add the rest of the ingredients.  Toss and serve.

Per mio marito.

My sister's father-in-law owns an awesome restaurant that represents exactly what Italian food is.  No frills, rustic, AMAZING tasting food.  I could seriously eat there every day, and so could Frank...the difference is, Frank would order the same thing every day.  Braciole.

When I was deciding on what to cook for Valentine's Day, I thought, why go fancy...why not just make what my husband LOVES.  Isn't that what the holiday is all about, anyway?  Loooove, love, love...

A tattoo would probably be even better.

Braciole may look intimidating, but it's not.  Just make sure your meat (which can also be pork, by the way) is thinly cut and pounded down, and that you have some butcher's twine or toothpicks.  I used toothpicks but I don't recommend them for a braciole "virgin"...twine will keep your meat intact and your filling inside.

As Frank said, "put the knives back".  The meat gets SUPER tender after cooking in the sauce for hours...so much so that a knife isn't necessary.  Good stuff.

Raisins are a common ingredient but my pickier than a child husband isn't a fan, so I omitted them.  I LOVE them in braciole...I think they add a nice, sweet undertone...so please, include them in yours!

Again, quality ingredients are of utmost importance when it comes to Italian cooking.  Don't skimp out on anything!  It's all about simplicity and quality for the best tasting food.

The instructions are easy - just follow along and I guarantee your husband will fall in love all over again :)

Braciole
1/2 cup Italian bread crumbs
3 tablespoons whole milk (you can also use a mix of heavy cream and lowfat milk)
3 tablespoons fresh parsley, chopped
3 tablespoons pignoli nuts, toasted
1/4 cup pecorino romano, grated
2 eggs, hard boiled, chopped
1 large garlic clove, finely chopped
3 large slices (about 1 lb.) beef bottom round, already cut into braciole slices by butcher, or cut and pounded thin
Prosciutto, thinly sliced
Imported provolone
salt and pepper
3 tablespoons extra virgin olive oil
3 cans crushed tomatoes (28 oz)
2 garlic cloves, chopped
tomato paste
small amounts of basil, garlic powder, salt, pepper, crushed red pepper

Place bread crumbs in a bowl and add milk a little at a time.  Make it so the bread becomes damp but not too wet.  Stir in the eggs, parsley, cheese, pignoli nuts and garlic. Mix well and set aside. 

***If your meat isn't already pounded thin*** With a meat mallet, pound each slice of beef round to a thickness of about 1/4 inch. 


Arrange one of the pounded meat slices in front of you and top with prosciutto.  Spread some of the stuffing over the prosciutto, leaving a 1 inch border around the edges. Place a stick of provolone crosswise over the edge of the stuffing closest to you. Fold the border closest to you over the provolone, then fold the side borders in to overlap the edges of the stuffing. Roll into a compact roll. 


Secure the end flap with twine or toothpicks. Finish all the rolls, then season with salt and pepper.


Put oil in a dutch oven over medium high heat with chopped garlic and add rolls.  Turn after first side is seared.  After second side is seared, turn again, then add tomatoes, seasonings, and tomato paste.  Stir together carefully (work your spoon around the meat), turn heat down to low, and cover.  Cook for at least 2 hours (the longer, the better), stirring occasionally.  Serve with pasta.

I made a promise...

...so here they are!  Veronica's (the winner of my second giveaway) choice for favorite Italian dessert to have with espresso/coffee...pignoli cookies!

I went right to Lidia's recipe, and couldn't believe how easy it was...and how delicious the cookies are!  Next time though, I'll keep these two things in mind...

- The cookies spread way more than I thought they would...so, don't place them too close together.

- The recipe says to "pinch" the dough and roll it in your hand.  Well, the dough was REALLY wet and sticky.  I even sprayed my hands with cooking spray but it didn't help.  So, I sprayed a spoon, scooped up the dough and set it on the pan, then sprinkled the pignoli nuts on top.  I suggest you do the same.

Try them out - they're SO easy, and they taste terrific.  Can't wait to have another one later with my coffee :)