TasteFood

Sunday Supper: Orecchiette with Sausage and Broccoli Rabe

  
Rumor has it that this summer has been one of the coolest on record in the San Francisco Bay area with even more fog than usual. Luckily, we missed most of it, but I am not gloating. Instead, we witnessed record breaking heat and torrential rains in Europe, 100 percent humidity on the East coast and the excuse to wear fleece in Iceland. This has, indeed, been a season of extreme weather (although, for Iceland, I think extreme is more the norm).

Now we are home and experiencing some of that chilly San Francisco weather, but I can't say that I mind. After all, summer is winding down, school is starting, and my New England DNA has me programmed to look forward to a brisk autumn season. Not only does the fresh air beget fires and woolies, it also invites cozy, rustic cooking. And what better way to start the season than with a casual, comforting Sunday supper?

Orecchiette with Sausage and Broccoli Rabe

The heat of sausage mingles with earthy broccoli rabe and sweet red bell pepper. I like to serve this dish straight from the skillet, accompanied by a salad of mixed greens, fresh country-style bread and a glass of Côtes du Rhône. Serves 4.
 

1 pound orecchiette pasta

1/2 pound broccoli rabe, washed, ends trimmed
1 tablespoon extra-virgin olive oil
1/2 pound hot Italian sausage, crumbled
1 large garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 red bell pepper, stemmed and seeded, diced
1 teaspoon freshly ground black pepper
1/2 teaspoon salt, or to taste
1/4 cup grated Pecorino Romano cheese, plus extra for serving:
 

Cook pasta in a large pot of salted, boiling water until al dente; drain and set aside.
While the pasta is cooking, bring another large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 1" pieces. 
Heat one tablespoon olive oil in a skillet over medium heat. Add crumbled sausage to the skillet. Sauté over medium heat until golden brown and cooked through. Transfer sausage to a plate lined with a paper towel. 
Pour off all but one tablespoon of accumulated oil in the skillet. Add garlic and crushed red pepper flakes. Sauté until fragrant, 30 seconds.  Add red bell pepper, broccolil rabe, pepper and salt. Sauté one minute. Add sausage and cook until heated through.
Remove skillet from heat. Add cooked pasta and cheese to the skillet; toss to combine. Serve with additional grated cheese on the side.

If you like this, you might enjoy these other recipes from TasteFood:

Bacon, Broccoli and Tomato Pasta 

 Spinach Ricotta Cannelloni

Skillet Chicken with Rice and Vegetables

 

 

 

Orrechietti with Prosciutto, Asparagus, Peas and Mint

 

It was a good day at the farmer's market today. Spring is in full force in Northern California.  Baskets of arugula, mesclun, mustard greens and kale flowers vied for attention between tables teetering with asparagus, artichokes, fava beans and sugar peas.  I discovered Elephant Garlic Scapes, nibbled on Venezuelan artisan chocolate, sampled extra-virgin olive oil and a sublime balsamic vinegar.  The sun was strong in the sky after a week of rain.  It was only 8:30 in the morning.

In usual fashion, my money ran out before my eyes and tastebuds tired.  Each time I go to the market I promise myself I will walk through the stalls first - just to look, taste samples, take pictures, and restrain myself from heavy purchases.  Once through I will double back to stock up, saving the heaviest items for last: citrus, potatoes and tubers, bottles of oil, kilos of meat.

In a perfect world.

This time, I made it through two thirds of the market before I had to turn back, my shopping bags bulging, my arms aching from dangling plastic sacks, handbag and camera, everything dusted in a coat of flour from ficelles balancing in the crook of my elbow.  A woman passed me pulling a smart trolley layered with wicker baskets filled with her market harvest, gracefully maneuvering through the crowds, stopping and chatting, tasting, selecting.  I made a mental note to find one of those for myself.

This recipe is inspired by today's acquisitions and the TasteFood recipe archives:
 

Orrechietti with Prosciutto, Asparagus, Peas and Mint
Serves 4

6 ounces (170 g.) prosciutto
1 pound (500 g.) asparagus, ends trimmed, cut on the diagonal in 1" pieces

1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1/2 cup (125 ml.) chicken stock
1 1/2 cups (375 ml.) heavy cream
1 cup shelled English peas
1 cup finely grated Pecorino Romano cheese
1/4 cup plus 2 tablespoons chopped fresh mint
Freshly ground black pepper

Additional grated Pecorino Romano for garnish

Preheat oven to 325 F./170 C.  Arrange prosciutto slices on baking sheet.  Bake in oven 15 minutes.  Turn off oven and leave prosciutto in for additional 15 minutes.  Remove.  Break prosciutto into 1/2" pieces.  Set aside.

Steam asparagus pieces until tender but still firm.  Remove from heat and rinse under cold water; set aside.

In a large saucepan cook pasta in salted boiling water until al dente.  Drain and return to pot.
While pasta is cooking, heat olive oil in skillet.  Add garlic and cook until aromatic but not brown, about 1 minute.  Add stock and cream.  Bring to a boil and reduce to simmer and cook until reduced by a third.  Add peas and cook one minute.  Add asparagus, half the prosciutto, and freshly ground black pepper, stirring to combine.  Add cream sauce to the orrechietti. Stir in 1 cup Pecorino Romano and 1/4 cup mint. Serve immediately. Garnish with additional grated Pecorino Romano cheese, mint leaves and remaining prosciutto.
 

If you like this you might enjoy these other recipes from TasteFood:

Bruschetta with Mixed Spring Greens, Lemon and Ricotta Salata

Grilled Feta with Blood Orange, Red Pepper and Mint Salsa  

 

 Linguine with Broccolini, Red Pepper and Prosciutto

Skillet Chicken with Rice and Vegetables

"This tastes like chicken soup without the soup," declared my daughter as she tucked into a weeknight dinner of Chicken with Rice and Vegetables.  It was cool and cloudy outside, an unusual event in Northern California, where any rain in September warrants breaking news on the television.  As many of you know, I am a New England girl at heart.  Even when I was living in Europe for nearly 2 decades, I managed to end up in countries and regions where fog, rain, and cold weather featured prominently in the weather report, and I didn't mind at all.  I married a Dane whose country prides itself on its dismal weather 9 months of the year.  Autumn weather brings out the best in my mood.  The finicky, blustery, invigorating climate sends me outdoors for cool fresh air and the spray of rain and then back inside for cozy clothes, warm fires and comfort food.  Inclement weather, to me, is like the proverbial other shoe to drop.  It balances out the sunshine and warmth of summer, and shows off the other side of Mother Nature.

So, now that I find myself living in California, otherwise known as the land of eternally blue skies and incessantly bright sunshine, I must seize my fall moments when I can.  This brings me to Chicken with Rice and Vegetables.  Due to the wild and unexpected display of crazy weather and freakish nature last week in Marin County (a.k.a. sprinkles and clouds) I embraced that other shoe, so to speak.  After taking a brisk run outside in the forest, I lit a fire in our fireplace, donned fluffy houseshoes and a fleece pullover, and proceeded to make a cozy one pot dish for a family dinner.  The result was what I would consider a compliment in the comfort food category by my daughter and an apt description of this homey skillet chicken and rice dish.  The other result was the hot flashes I experienced due to overdressing in fleece and fluff for the 10 F.  temperature drop in the air outside.

Chicken with Rice and Vegetables
Mild and comforting, this is food that will please children and adults alike.  The results will be more dry like a paella, not a stew.

Serves 4-6

4 large chicken breasts, with skin
Salt and freshly ground black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 carrots, cut in 1/4" slices
2 celery ribs, cut in 1/2" slices
1 poblano pepper, or green bell pepper, stemmed, seeded, cut in 1/2" pieces
2 vine ripe tomatoes, halved, stem and seeds removed, cut in chunks
1 teaspoon dried thyme, or 1 tablespoon fresh thyme
1/2 teaspoon dried oregano
1 turkish bay leaf
1 1/2 cups long grain rice
3 cups chicken stock
1 cup shelled peas or frozen peas
Thyme sprigs for garnish

Season chicken breasts with salt and pepper.  Heat 2 tablespoons olive oil in a large skillet over medium-high heat.  Add chicken skin-side down.  Cook until golden brown, about 4 minutes.  Turn and cook 2 more minutes.  Remove from skillet and set aside on plate.
Add 1 tablespoon olive oil to skillet.  Add onion and sauté until tender over medium heat, 2 minutes.  Add garlic and sauté one minute.  Add carrots, celery, pepper.  Sauté until colors brighten and vegetables begin to soften slightly, 2 minutes.  Stir in tomatoes, thyme, oregano, bay leaf, 1 teaspoon salt and 1 teaspoon freshly ground black pepper.  Add rice and cook, stirring, one minute.  Add stock.  Return chicken to pot and arrange in one layer over rice and vegetables.  Cover, reduce to simmer, and cook until chicken is cooked through, 12-15 minutes.  Remove chicken from skillet.  Place on plate and tent with foil to keep warm. 
Add peas to rice, cover and continue to cook until rice is tender, approximately 5-8 more minutes.  Add additional salt and pepper, to taste.  Fluff rice and vegetables with a fork and return chicken to skillet.  Garnish with fresh thyme sprigs and serve.
 

What to Drink? 
White Wine:  Full bodied white such as Chardonnay
Rosé: Medium-bodied Provençal such as Bandol, Côtes de Provence
Red Wine:  Medium-bodied such as Pinot Noir

Easy Late Summer Dinner: Tomato Tart

Early September brings beautiful tomatoes, their sunny colors cheerily keeping autumn at bay, reminding us that summer is not yet finished.  Sweet, juicy, sunkissed heirlooms, early girls, and cherries promise to bring a little sunshine to our dinner plates while the days grow shorter, cooler and crisper. 

This Tomato Tart is an easy, light dinner for a busy weekday night that takes advantage of the kaleidescope of cherry tomatoes falling in our gardens and showcased in the market. The tart's ease of preparation is, in part, due to the usage of store-bought frozen puff pastry dough.  I confess that as much as I try to homemake everything, homemade pastry (unless made well ahead of time and frozen) doesn't conveniently figure into a spontaneous week night meal.  Fortunately, high quality frozen pastry dough is available in many stores.  I buy mine at Whole Foods, and while the price is not cheap, I see it as a break-even when considering the cost of the ingredients and time I would need to make it myself.  However, if you do have time on your side (lucky you!) and would like to make your own pastry, one of my go-to recipes for quick puff pastry is from Rose Levy Beranbaum's Pie and Pastry Bible.   

Tomato Tart
Serves 4 as a light meal or 6-8 as a side dish

1 sheet (11 oz./300 g.) frozen puff-pastry dough, thawed

1 1/2 lbs. (750 g.) cherry tomatoes, multi-colored if possible, halved lengthwise
1-2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

1 tablespoon fresh marjoram

Prepare tart:
Preheat oven to 400 F. (200 C.)

On a lightly floured surface, roll out dough to 1/4" thickness.  Pierce dough all over with a fork, leaving a 1" border in tact.  Transfer dough to a parchment-lined baking tray and refrigerate 15 minutes.
Bake in oven until lightly golden, 12-15 minutes.  Remove from oven, but do not turn off heat.

Arrange tomato halves, cut-side up, on crust, leaving the 1" border clear. Drizzle tart with olive oil. Sprinkle with sea salt and freshly ground black pepper.  Return to oven and bake 15-20 minutes, or until crust is golden brown.  Remove tart from oven, and transfer to serving platter.  Garnish with fresh marjoram (or basil) and serve immediately. 

For a complete rustic meal serve with a wedge of soft, runny Camembert or Saint Nectaire cheese, thick slices of pain paysan and a salad of mixed seasonal greens. 

What to Drink? 
A medium-bodied red wine such as Côtes du Rhône, Pinot Noir or Syrah/Shiraz

If you like this tomato recipe, you might also like:

Heirloom Tomato Tartare









Salad of Heirloom Tomatoes, Red Onion, Chard Leaves and Basil

Here are a few more quick and easy tomato recipes from the foodblogs:

Grilled Tomatoes from Simply Recipes
Heirloom Tomato Salad from Food Mayhem
Spaghetti with Arugula and Cherry Tomatoes from La Tartine Gourmande

 

Menu: Ginger-Soy Marinated Pork Tenderloin

 

Looking for a winner of a menu that's easy to prepare and grill-friendly? Ginger-Soy Marinated Pork Tenderloin is  satisfyingly sweet, salty and spicy, crispy-grilled on the outside, moist and tender within. Accompanied by Grilled Ratatouille Salad and Garlicky Mashed Potatoes, you will have a do-ahead menu fit for entertaining and making your family very happy.

Pork tenderloin, aptly named for the tender strip of meat that is the leanest and most tender cut of the loin, is quick to cook and takes well to marinades. If you have the time, avoid purchasing pre-marinated meat and try making your own.  I find that the flavors of soy, ginger, orange and garlic compliment the mild, succulent pork.  For best results, marinate the pork for 24 hours before serving and grill on the barbeque, taking care not to overcook the meat.  

Ginger-Soy Marinated Pork Tenderloin

1/2 cup (250 ml.) soy sauce
1/4 cup (125 ml.) vegetable oil
1/4 cup (125 ml.) freshly squeezed orange juice
1/4 cup grated ginger with juices
1/4 cup dark brown sugar, packed
4 garlic cloves, minced
1 tablespoon Dijon-style mustard
1 teaspoon freshly ground pepper
1 teaspoon dried cumin
1 teaspoon dried cardamon

2 lb. (1 kg.) pork tenderloin

Prepare marinade at least 6 hours and up to 24 hours before grilling pork.
In a medium bowl, whisk together all the marinade ingredients.  Pour over tenderloins.  Cover and refrigerate. 

One hour before grilling, remove tenderloins from refrigerator. 
Prepare grill or pre-heat oven grill.  Remove tenderloins from marinade.  Grill pork until just cooked through, turning to brown, about 10-12 minutes.  Transfer to platter, cover loosely with foil and let rest 10  minutes. 

Accompany with Grilled Ratatouille Salad and Garlicky Mashed Potatoes:

Grilled Ratatouille Salad

Garlicky Smashed Potatoes

My Big Fat Greek Dinner

 Grilled Spiced Lamb Kebabs with Tsatsiki

When it's hot outside, the food I crave is Greek. These Greek-inspired Lamb Kebabs are packed with herbs, spices and the heat of cayenne.  They are positively addictive and perfect for a party and easy entertaining.  Nearly everything can be prepared in advance, and a barbeque is required.  What more could you ask for?  Oh, yes: Good friends, great wine and perhaps a little Ouzo.

To complete the menu, serve these spicy, more-ish kebabs with smoky, Middle-Eastern Harissa and creamy, garlicky Tsatsiki.  Accompany with a Greek Salad brimming with garden fresh vegetables, feta cheese and kalamata olives and Roasted Potatoes with Garlic and Mint.  By the end of the meal your tastebuds will be singing, and your guests will be begging for more.

 

Grilled Spiced Lamb Kebabs
Makes 16

16 small bamboo skewers

2 lbs./1 kg. ground lamb
1 medium yellow onion, finely chopped, about 1 cup
4 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/2 cup finely chopped fresh coriander/cilantro
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cayenne

Exta-virgin olive oil
Fresh mint or basil leaves
Pita bread
Tsatsiki
Harissa

Soak bamboo skewers in warm water 30 minutes before assembling kebabs.  Drain.

Combine all the ingredients in a bowl.  Mix well.  Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 3/4 of the skewer.  Place on plate or tray.
Repeat with remaining meat and skewers.  Lightly brush the kebabs with olive oil.  (Kebabs can be prepared to this point up to 6 hours in advance.  Cover with plastic wrap and refrigerate.  Remove from refrigerator 30 minutes before grilling.)
Grill on barbeque or in oven, turning to brown all sides, until cooked through, about 10 minutes.  Arrange on plates or serving platter and garnish with fresh mint or basil leaves.  Serve with pita bread, tsatsiki and harissa.

What to Drink? 
A full bodied, fruity red such as Shiraz/Syrah or Zinfandel. 
And don't forget the Ouzo.

 

 

Spaghetti alla Norma: Sicilian-Style Pasta with Eggplant, Tomatoes, Basil and Ricotta

 
This divine Sicilian pasta dish often elicits the question: Who is Norma?  Theories abound, and one of them is that the dish was named in honor of Bellini, a native of Catania, Sicily.  Bellini's opera "Norma" was so popular with his compatriots, that it inspired the creation of a new superlative - una vera Norma - to sing praise of any good deed or object.  Years later, the author Nino Martaglio tasted this traditional dish from Sicily and was so delighted by it that he called in Spaghetti alla Norma.  You will agree that this dish is una vera Norma.

Sicilian-Style Pasta with Eggplant, Tomatoes, Basil and Ricotta - Spaghetti alla Norma
Serves 4 

1 large firm eggplant (aubergine)
Extra-virgin olive oil
Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil
I small yellow onion, finely chopped
2 garlic cloves, minced
1 28 oz./800 g. can Italian plum tomatoes
2 teaspoons dried oregano
Pinch of sugar

1 lb./500 g. dried spaghetti

1/2 cup shaved Ricotta Salata or Pecorino Romano cheese, plus extra for garnish
Handful fresh basil leaves
Fresh buffalo mozzarella, cut in slivers

Prepare the eggplant:
Trim ends.  Cut horizontally in 1/4" slices. Arrange in one layer on baking tray.  Brush with olive oil and sprinkle with salt and pepper.  Grill in oven, turning once, until browned and softened.  Remove.  Cut the slices in thirds.  Set aside.

Prepare tomato sauce:
Heat two tablespoons olive oil in skillet over medium-high heat.  Add onion and sauté until it begins to give off juices, about 2 minutes.  Add garlic and sauté one minute.  Add tomatoes with juices and oregano.  Simmer 10 minutes, stirring to break up tomatoes.  Add sugar.  Stir in eggplant slices and simmer additional 10 minutes.  Season with salt and pepper to taste.

While the sauce is cooking, bring a large pot of salted water to a boil.  Add spaghetti and cook until al dente.  Drain.  Return spaghetti to pot and add eggplant mixture.  Add 1/2 cup ricotta salata.  Toss to combine.  Serve garnished with fresh basil leaves, slivers of buffalo mozzarella cheese and extra ricotta salata.

What to Drink? 
An Italian medium-bodied, fruity red:  Barbera or Chianti; avoid a tannic red wine.

 

Coriander on My Mind: Seared Sea Scallops with Cilantro Gremolata and Pea Purée

 

You say cilantro, I say coriander.  In the U.S. the leaves are called cilantro while the seeds are called coriander; in Europe the leaves are called coriander, while the seeds are called, er, coriander.  Whatever your linguistic disposition, this is one herb the world apparently can't live without.  Featured in the cuisines of the Middle East, North Africa, Europe and Asia, coriander has a culinary history dating back to King Tut: the seeds were found in his tomb.  Native to the Mediterranean, coriander was introduced to the Americas by the Europeans in the 1600's and has been growing like the dickens ever since, figuring prominently in American Southwestern, Mexican and Latin American cuisines. 

Also known as Chinese Parsley, the entire coriander plant is edible, including its root.  Its leaves and stems are best served fresh and used as a final addition to dishes, as the delicate leaves do not stand up well to cooking. Its seeds are the dried ripe fruit of the plant, frequently used whole for pickling and spicing, or toasted and finely ground into the dried spice known as coriander. 

Coriander is an acquired taste for many, including myself, but now I can't get enough of it.  Fortunately, in Northern California, the winters are mild, and I can grow coriander (or cilantro) in pots on my terrace year round.  Presently we have an abundance, and I know just what I will do with it: This month I am participating in the GYO (Grow Your Own) event hosted by the Daily Tiffin blog.  The concept is to create a recipe that features or uses something that has been growing in your garden - or pot, in my case.  I will harvest whole bunches of the coriander before it flowers, and make a Gremolata which I will serve with Seared Scallops and Pea Purée. 

Seared Sea Scallops with Cilantro Gremolata and Pea Purée
Serves 4 as main course, 8 as appetizer, or 16 amuse bouches

Simple as it sounds, a gremolata is extremely versatile. Use as a marinade or rub for fish, chicken and meat.  Toss with pasta and rice.  Mix into salads, tabbouleh, and salsas.  Use as a topping for crostini or garnish.  Its simplicity showcases the herb it features, whether it's cilantro, parsley, basil or mint.

For the Cilantro Gremolata:
1 cup finely chopped cilantro leaves and stems
1 garlic clove, minced
2 tablespoons finely grated lemon zest
Pinch sea salt
Freshly ground black pepper

For the Spring Pea Purée:
2 cups shelled peas
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Sea salt
Freshly ground black pepper

16 large sea scallops (1 1/2 lb./750 g.)
Sea salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil

Prepare the Cilantro Gremolata:
Stir the cilantro, garlic and lemon zest together in a bowl.  Add salt and pepper to taste.  Set aside.

Prepare Pea Purée:
In a medium saucepan, bring 4 cups/1 liter of water to a boil. Add 1 teaspoon salt and the peas. Reduce heat and simmer until peas are tender. Remove from heat, drain peas, reserving 1 cup (240 ml.) cooking liquid.  Combine peas, garlic, 1/4 cup (60 ml.) reserved water, olive oil and lemon juice in food processor and purée until smooth. Add more water as necessary to achieve desired consistency. Keep warm.

Prepare the Sea Scallops:
Sprinkle sea scallops all over with salt and pepper.  Heat olive oil in skillet over medium-high heat.  Add scallops and cook, turning once, until brown on both sides and just cooked through, about 2 minutes per side.
While the scallops are cooking, spoon pea purée on serving plates.  Top with scallops.  Sprinkle scallops and purée with gremolata.  Drizzle lightly with extra-virgin olive oil. Sprinkle with freshly ground black pepper.  Serve immediately.

What to Drink?
Savignon Blanc, Dry Riesling, Chardonnay

 

Looking for other creative uses for cilantro?  Then try:
      Spicy Cilantro-Peanut Slaw from Kalyn's Kitchen
      Sesame and Cilantro Vermicelli Salad from Simply Recipes
      Roasted Yellow Tomato Salsa with Cilantro from Karina's Kitchen

 

Grilled Steak with Rosemary, Shitake Mushrooms and Garlic Scapes

 

In honor of Mother's Day I purchased some beautiful New York strip steaks at the market. At home, I made a paste of garlic, sea salt and olive oil and smeared the steaks all over with the paste. While they marinated, I prepared a stir-fry of Shitake Mushrooms and Garlic Scapes which was a perfect accompaniment to the grilled steaks. 

Elephant garlic scapes resemble an oversized chive with a bulbous flower at the end.  The stalks are firm with a peppery bite and mild garlic flavor.  They are wonderful in a stir-fry, because they retain their crispness, and impart a mellow, garlicky flavor.  The flowers are edible and, when cooked, have a somewhat astringent and earthy taste.  With the shitakes I used the scape stalks and saved the flowers for another use - perhaps in a decorative context.

New York Strip Steak with Sautéed Shitake Mushrooms and Garlic Scapes

Serves 4

For the Steaks: 
3 garlic cloves, minced
2 tablespoons coarse sea salt, such as Maldon
1 sprig rosemary
1/4 cup extra-virgin olive oil

1 tablespoon freshly ground black pepper

4 New York or Ribeye steaks, about 2 lbs. (1 kg.)

Combine garlic, salt and rosemary in a mortar with a pestle and smash together. Mix in the olive oil and black pepper. Rub the oil all over the steaks.  Cover and refrigerate for several hours (can be prepared up to 24 hours in advance.)  Remove from refrigerator one hour before grilling.

Grill the steaks over a hot fire, 5 minutes per side for medium-rare or to desired doneness.
Remove from grill and place on cutting board.  Cover loosely with foil and let rest 10 minutes before carving. 
 

For the Shitake and Garlic Scape stir-fry:

2 tablespoons olive oil
1 garlic clove, minced
6 elephant garlic scapes, bulbs removed, stalks cut in 1/4" pieces
1 sprig rosemary
4 oz. (125 g.) shitake mushrooms, wiped clean with paper towel, ends trimmed, sliced
1/3 cup (80 ml.) beef or chicken stock
2 tablespoons soy sauce
Salt and freshly ground black pepper to taste

Fresh rosemary sprigs for garnish

Heat olive oil over medium heat in a skillet.  Add garlic clove and sauté one minute.  Add garlic scapes and sauté 1 minute.  Add rosemary sprig and shitake mushrooms and sauté until mushrooms release juices and turn golden brown.  Add stock and deglaze pan.  Add soy sauce.  Add salt and pepper to taste.  Remove and discard rosemary sprig. Serve alongside or on top of grilled steaks.  Garnish with rosemary sprigs.

 

Pesce al Sale - Whole Fish Baked in Sea Salt

 

The first time I tasted Pesce al Sale was at the restaurant Molo 13 in Milan.  It was a memorable meal after a long journey involving a disgruntled border guard, Italian shoes, finicky headlights and the vortex of controlled chaos found driving on Milan's ringroad at rush hour.  Read on here to appreciate just how welcome our arrival and meal at Molo 13 was within this context.

Many years later, sadly not in Europe and missing the Italian language, I often prepare a Whole Fish Baked in Sea Salt when we are entertaining with friends.  This is a dish that is surprisingly easy to prepare despite its dramatic presentation.  The entire fish is encased in sea salt, baked in the oven and presented whole at the table. Its hardened crust of sea salt and egg white is cracked open to reveal a succulent, steaming and aromatic fish.  Have your fishmonger clean and descale the fish when you purchase it.  The fish can be baked simply as is, or stuffed with a combination of lemon slices, garlic and fennel fronds. Serve the fillets drizzled with good quality extra-virgin olive oil and a squeeze of fresh lemon. 

 

Whole Fish Baked in Sea Salt - Pesce al Sale

Serves 6-8

One whole fish, 5-6 lbs./2.5-3 kg., such as snapper, rock cod or sea bass, cleaned, gutted and scaled
Lemon slices
Optional:  Fennel fronds, 2-3 garlic cloves, sliced
2 egg whites 
4 pounds coarse sea salt

Extra-virgin olive oil
Lemon wedges

Parsley Gremolata (see below)

Preheat oven to 450 F. (225 C.)
Place lemon slices, fennel and garlic (if using) in cavity of the fish.
Combine egg whites and sea salt in a bowl. Mix well to moisten salt.
Spread 1/3 salt mixture on bottom of an oven-proof baking dish. Lay fish on top. Pour remaining salt over fish, covering completely. If needed, tail can remain exposed.
Bake in oven 30 - 40 minutes.  (If the fish is stuffed with lemon and fennel, it will require additional cooking time, approximately 10 minutes.)
Remove fish from oven and crack crust open with a small hammer or knife.  Remove and discard crust.
Fillet the fish. Arrange fish on warm plates, drizzle with extra-virgin olive oil and freshly squeezed lemon juice.   

Serve garnished with additional lemon wedges and Parsley Gremolata.

*This recipe was chosen as the winner in a competition hosted by Food52 and will be published in their upcoming cookbook.  You can find this recipe and many other delicious recipes on their site, and have a chance to cast your votes for favorite recipes.
 

 

Parsley Gremolata:

Combine 1/2 cup finely chopped Italian parsley, 1 minced large garlic clove and the finely grated zest of one untreated lemon in a bowl.  Season to taste with a pinch of sea salt and freshly ground black pepper. Serve with fish, meat, pasta.


Accompany this dish with:

 Steamed or Roasted Asparagus 

Steamed New Potatoes with Parsley and Olive Oil






What to Drink? 
Try a white Burgundy or Sauvignon Blanc, dry French rosé (Côtes du Rhône, Bandol) or Pinot Noir.