Tag Archives: vegetables

Tortino con gli Asparagi – Asparagus Flan

Ingredients:

  • 1 LB  Asparagus (fresh)
  • 2  Eggs
  • .5 C   Milk (whole or 2% – use high quality milk as it is a key ingredient)
  • 2 TB  Lucini Organic Stravvechio Parmigiano Reggiano
  • 2 TB  Lucini Extra Virgin Olive Oil (plus enough to oil your small pan)
  • Salt (to taste)
  • Nutmeg (just a pinch)
  • Breadcrumbs to line the pan

Preparation:

Wash the asparagus spears and trim away the fibrous white section at the bottom with a peeler, then boil in lightly salted water for about 10 minutes, or until they soften but retain some crispness. Remove them to a plate, and, as soon as they’re cool enough to handle cut them into inch-long lengths, setting the tips aside.

Preheat your oven to 375.  Liberally oil a small pan and then coat the insides with the breadcrumbs.

Beat the milk, eggs, nutmeg, oil and grated cheese in a bowl. Pour the mixture into the pan and add the asparagus stalks (they’ll float).  Bake the mixture for about 10 minutes, then add the tips, sprinkling them over the top, and bake for another 20 minutes, or until it has firmed up throughout.  Cool in the pan and then serve warm.

Collard Greens recipe

Collard greens are one of my favorite dark leafy green foods to cook.  There are many different ways to prepare them, from traditional to creative.  Most people seem to think of them as an overcooked or over sweetened mess, but if prepared correctly, they are actually full of nutritious goodness and are an excellent source of, among other things, calcium, lutein and vitamin K.  This recipe reflects my preference for smoked turkey wings, but I have included ham substitutions.  For a vegan/vegetarian version, I  have replaced the turkey with a chipotle pepper during cooking and a splash of garlic or basil infused olive oil before serving.

The finished product!

The finished product!

Ingredients:

  • 2 C         Water (Or mushroom stock if not using meat)collard Nutrients
  • 1/2 LB  Smoked Turkey Wings or Neck (you can also use a ham hock or 1/2 LB of pork ham scraps)
  • 1 LB       Collard Greens
  • 2 TB       Lucini Extra Virgin Olive Oil
  • 1/2 tsp  Salt
  • 1/2 tsp  Black Pepper (fresh ground)
  • 1/2 tsp  Hot Pepper (dried, crushed)
  • 1 tsp      Honey
  • 1 tsp      Lucini Pinot Grigio Vinegar (use only an exceptionally smooth, mellow vinegar like Lucini or skip)

Preparation:

In a large pot, bring the water to boil over high heat.  Add smoked turkey, reduce the heat and simmer, covered, for 1 hour.

While the turkey is cooking, clean the collard greens well until all the dirt and grit has been removed.  Chop into large pieces.

Add the collards, olive oil, salt, black pepper, hot pepper, honey and vinegar to the pot. Return to a boil, then reduce the heat immediately and simmer covered for 30 minutes longer.  Chop the turkey meat and add it to the collards. All four of Lucini Infused Extra Virgin Olive Oils, particularly the Chili, are excellent finishes for this dish.

Fig Balsamic Vinaigrette – salad dressing, marinade, sauce & more

This simple recipe creates an adaptable vinaigrette that tastes great on salads, steamed vegetables, grains and even steak or chicken breast!

fig-b1

Ingredients:

1/3 C      Lucini Fig Infused Balsamic

1 tsp       fresh Garlic, minced

1 tsp       Salt

1/4 tsp  Black pepper

1/2 tsp  Lemon Peel, grated fine

1/2 C     Lucini Basil – Infused Extra Virgin

Preparation:

In a bowl, whisk together fig balsamic, garlic, salt and black pepper.  Add garlic and lemon peel and stir.

Slowly drizzle in the olive oil (VERY slowly at first) while whisking constantly to emulsifiy.  If  you have time, refrigerate until serving; this seems to make the flavor more consistent throughout the vinaigrette.

Easter: Sicily’s Holiday

Easter in Sicily is like no other holiday: pageants, processions, historic icons, age-old societies, and food food food!

Torta Pasqualina

Torta Pasqualina

In a country that relishes its traditions and bountiful harvests, Sicilian tables feature a combination of seasonal and symbolic ingredients that welcome in spring as much as celebrate Easter.

Farfalle Saporite con Asparagi

Farfalle Saporite con Asparagi

Tender green vegetables play an important role whether they appear in delicate savory tarts as starters or in the form of sauces or stuffing for first courses. The most classic tart is the Torta Pasqualina, layers of puff pastry covering a ricotta and artichoke mixture with the added surprise of whole eggs baked into the filling. Asparagus – both cultivated and wild – is a favorite in pasta as well as a side dish.

The main course will almost inevitably be lamb, at its most tender and succulent at this time of year.

Agnello Arrosto

Agnello Arrosto

Whether it’s the traditional arrosto di agnello (roast leg of lamb marinated in white wine and roasted with rosemary, garlic and extra virgin olive oil), or the impressive corona di carré d’agnello (rack of lamb shaped into a guard of honor),

Corona di Carre' d'agnello

Corona di Carre' d'agnello

or a mouthwatering casserole with artichokes, lamb provides a delicious highpoint for an extremely important holiday.

Colomba

Colomba

For dessert you’ll find an assortment of mignon dolce (bite-sized pastries) and Colomba, a delicate dove-shaped sweet cake that originally came from Lombardy. This yeast dough-based dessert is filled with fragrant candied fruit and topped with a crunchy topping of almonds and sugar.

Uova di Pasqua

Uova di Pasqua

And please don’t forget the chocolate Easter eggs!