Pesto

Why flax seeds?  I have been reading a lot about omega 3 lately and trying to work it into my diet more often (rather than relying solely on supplements).  One of the best sources of omega 3 is ground flax seeds and thinking about the groundness of the seeds led me to pesto – the root of the word is the same as pestle and both derive from the Latin “pestâ” (to pound or crush).  It seems that many people have negative connotations for flax seeds – that the texture is weird or flavor will be unpleasant.  But, i’ve tested this recipe on some discerning palates and everyone thought that the nuts used were either 100% walnuts or a mixture of walnuts and pine nuts.  Be sure to taste before and after adding the salt – I usually avoid salt in pesto recipes, but because the Lucini Stravecchio Parmigiano Reggiano is so rich and flavorful and has less of a salty profile than generic Parmigiano Reggiano, I do add salt to this preparation.  As always find it better to start with a little less – you can add more, but if you start with too much, fixing the taste is difficult.

Ingredients:

• 1 C           Basil leaves
• 1 TB        Garlic, chopped (add more if so desired)
• 2 TB        Walnuts
• 2 TB        Flax Seeds, ground
• 1/8 tsp  Salt
• 1/2 C      Lucini Extra Virgin Olive Oil
• 1/4 C      Lucini Stravecchio Parmigiano Reggiano (if using another cheese, be careful with the salt!)

Preparation:

Grind the flax seeds.  Combine the garlic, flax seeds, walnuts and salt in a food processor (or a mortar and pestle, for a more ‘authentic’ consistency) and blend until the mixture forms a paste.  Slowly drizzle in the olive oil, blending slowly.  Add the Parmigiano 1 tablespoon at a time, blending for short beats until the mixture forms a thick paste.  The pesto can be put in a container, topped with a thin layer of extra-virgin olive oil and then stored for several weeks in the refrigerator.  Without this preservation layer, the pesto discolors very quickly and the garlic flavor will turn bitter in a matter of days.

Scrambled Egg ‘Bruschetta’

This is is a simple recipe for children to help Mom (or another adult) prepare for Mother’s Day (or any other time).   They will feel like they are finishing up a special treat when they spoon the egg – ricotta mixture onto the toasted bread!  Removing 2 of the yolks provides the start for homemade mayonnaise and also cuts down the cholesterol in this dish significantly.  If you happen to have some extra tomato confit,  cherry tomato chutney or even tasty tomato sauce lying around, it can be spooned onto the bruschetta before the eggs.  Finish with a touch of Lucini Tuscan Basil Extra Virgin Olive Oil and dig in!

Ingredients:

• 2              Eggs
• 2              Egg whites
• 1 TB        Red Onion, chopped fine
• 1/4 tsp  Turmeric
• 1/4 tsp  Salt
• freshly ground Black Pepper
• 2 TB       Lucini Premium Select Extra Virgin Olive Oil
• 1 1/2 C  soft Ricotta Cheese
• 1/4 C     Lucini 3-Year Organic Parmigiano Reggiano
• 8              Baguette slices (1/2 inch thick, preferably whole grain)
• Lucini Tuscan Basil Extra Virgin Olive Oil

Preparation:

Toast (or grill, if so inclined) your baguette slices and then brushed with a small amount of olive oil.  Whisk together the eggs, onions, turmeric and salt in medium bowl until well combined.  Pour the olive oil to a nonstick skillet and heat for 1 minute at your medium setting.  Add the egg mixture and stir constantly until the eggs  are mostly cooked through, but a bit runny in parts – about 2 minutes.   Remove the eggs from heat, mix in the ricotta and stir just until incorporated, but the ricotta remains distinct.

Plate your toasts and spoon the egg – ricotta combination on top.   Grate the parmesan cheese onto the egg and season with more salt and freshly ground pepper.

Macaroni and Cheese

This macaroni and cheese recipe is quite simple to prepare, but full of wonderful complex flavor.  This is a fun dish to prepare with children, especially cheese lovers, who can help out by mixing together the different cheeses.  (Here is a great article and a video with tips for getting kids interested in the kitchen.)  The spices are optional and are excellent candidates for replacement. Using basil, oregano and parsley instead of those listed below provides an Italian twist, while chili powder, oregano and cumin make a Mexican mac and cheese.  Almost any short pasta will work, but tubes and options with ridges will ‘grab’ more of the cheesy goodness.  Cavatappi, cavatelli, farfalle, fusilli, gemelli, orecchiette, penne, rotini and, of course, macaroni/maccheroni are all excellent choices.

Ingredients:

1 lb      dry Pasta (see the list above or just use your favorite)
4 TB    Unsalted Butter
1/3 C  all-purpose Flour
4 C       Milk , heated
8 oz    Extra-sharp Cheddar Cheese, grated large
4 oz    American Cheese, grated large or chopped
4 oz    Asiago cheese (fontina and gruyere work in a pinch)
Salt
Black Pepper, ground
1 tsp   Mustard Powder (aka dry mustard and mustard flour – do not use ‘wet’ prepared mustard)
1 tsp   Smoked Paprika (optional)
1 tsp   Hot sauce (or more, optional)
1/4 C  Parmesan cheese, grated fine
1/4 C  Bread Crumbs, preferably homemade

Preparation:
Boil a large pot of well salted water. Add the pasta and cook until al dente. Drain well.

Position a rack in the center of the oven and preheat to 350°. Grease a deep casserole (3 or 4 quart) with olive oil (or butter).

Melt the butter in a medium saucepan over medium heat. Whisk in the flour to make a roux. Gradually add the milk, whisking constantly. Bring sauce to a simmer and continue to whisk until it thickens. Reduce the heat to low and simmer for 3 more minutes.

Remove from the heat and stir in 1 cup of the cheddar cheese, 1/2 cup of the American cheese and 1/2 cup of the Asiago (or Fontina). Add the paprika and hot sauce and season to taste with salt and pepper.

Combine the remaining cheddar, American and Asiago cheeses. Spread one third of the pasta over the bottom of the casserole dish. Top with half of the shredded cheese and a third of the sauce. Repeat, using another third of the pasta with the remaining cheese and half of the sauce. Finish with the remaining pasta and sauce. Sprinkle parmesan and bread crumbs over the top.

Bake until bubbly and golden, about 30 minutes. Allow to rest for 5-10 minutes before serving for a consistent presentation.

A splash of Lucini Basil – Infused Extra Virgin or Lucini Chili – Infused Extra Virgin olive oils on the plated mac and cheese before serving adds yet another dimension of great flavor and aroma.

Chicken Riggies

Up close & personal

This is a simplified version of one of my all-time favorite dishes. Chicken Riggies are native to the Utica-Rome area of Central New York, a dish developed to use leftovers from area events like pot-luck dinners and church or school banquets.

The original version, which was shared by Marc Jacksina, once King of Riggies at Joey’s Restaurant in Utica, (perhaps the finest practitioner of this dish) and now chef/co-owner of Lulu Restaurant in Charlotte, NC, uses a homemade tomato sauce. Here, I use Lucini Roman Tomato Cream Soup as the base, which not only eliminates the time-consuming step of preparing the tomato sauce, but also adds a tasty twist to the original. And while most versions call for pecorino romano, I substitute Lucini Organic Pamigiano Reggiano, which has a deep creamy and nutty flavor that pairs incredibly well with the many flavors in the dish. While it may not be “authentic”, this version assumes the loose spirit of the original – I have eaten versions with mushrooms, sausage, and even alfredo sauce (which i would not recommend).

Components:
1. Oven Roasted Green Peppers
2. Rigatoni
3. Chicken and Riggie Sauce

1. Oven Roasted Green Peppers

3           Large Green Bell Peppers
2 TB    Lucini Extra Virgin Olive Oil
¼ tsp Salt
¼ tsp Black Pepper
¼ tsp Garlic Powder

Preheat oven to 425.
Coat whole peppers evenly with the olive oil and season with salt, pepper and garlic powder. Wrap the peppers in foil and roast for 20-25 minutes, until the peppers are soft and cooked completely. Allow to rest until cool enough to handle and then remove skin.

2. Rigatoni

1 Lb Rigatoni
Well Salted Water

Start this step early enough so that the water is boiling 5 minutes after starting step 3. Boil the Rigatoni until just al dente.

3. Chicken and Riggie Sauce

3 TB   Sweet Onion minced
3 TB  Shallots minced
2 TB  Garlic
2 TB  Lucini Extra Virgin Olive Oil
1 Lb  Boneless, Skinless Chicken Breast (if possible, use Free Range Organic)
1 Bottle Lucini Roman Tomato Cream Soup (or your own red sauce)
3-5    Hot Cherry Peppers seeded and chopped (optional, but highly recommended; use red for color contrast)
3        Roasted Green Peppers
½ C   Lucini Organic Parmigiano Reggiano grated
1 Tb  Butter (optional)

Heat olive olive oil in a saucepan. Add the onion, shallots and garlic and heat until the vegetables are translucent. Slice the chicken breasts into bite-size pieces and add to pan, stirring occasionally and turning the chicken pieces until white on all sides. Add the soup and cook for 10 minutes. Cut the green peppers (step 1) into long, thin slices. Add the pepper slices, parmigiano and butter; cook for 5 more minutes.

To Serve:

Combine the Rigatoni (2) and sauce (3) in a large bowl. Transfer to individual plates or bowls and top with more parmigiano.