Page 10 - Italian American Herald - July 2022

10 ITALIANAMERICANHERALD.COM | JULY2022 ITALIAN-AMERICANHERALD
THE CHEF’S PERSPECTIV
Authentic summer dishes, served as main or side
TUSCAN PASTA SALAD
INGREDIENTS
Bowtie pasta
Sundried tomatoes
White wine
Fresh garlic, chopped
White or Spanish onion, chopped Quartered artichoke hearts in olive oil Yellow squash, one-eighth-inch diced Zucchini squash, one-eighth-inch diced Eggplant, one-eighth-inch diced
Fresh basil
Dried oregano
Pasta sauce of choice
Sugar
Salt
Black pepper
Olive oil
Parmesan cheese
METHOD
1 pound
4-6 ounces
4 ounces
2 cloves
1/3 large
1 jar
1
1
1 small
6-8 leaves, plus garnish half-teaspoon
1 pint
1 teaspoon quarter-teaspoon one-eighth teaspoon
4 tablespoons
Add before serving
INSALATA DI RISO INGREDIENTS
Long grain or Arborio Rice
Water
Baby carrots, chopped
Frozen green peas
Prosciutto cotto, diced (optional)
Good quality canned tuna in olive oil (opt) Swiss or Provolone cheese, diced (opt) Button Mushrooms in Oil, Drained
Salad olives, drained Sliced black olives, drained
Marinated Artichoke Hearts Sliced Garlic pickle, chopped
Extra virgin olive oil
Oregano
Thyme
Hard-boiled egg, quartered Salt and Pepper to Taste
METHOD
1. Combine water, rice, carrots, peas, and salt in a saucepan. Bring to a boil, stir once and then reduce heat, cover and simmer until rice is tender. Set rice mixture aside to cool.
2. In a large bowl, mix ham, cheese, vegetables, and herbs. Add olive oil. Stir in cooled rice mixture. If desired, fold in tuna. Taste and add salt and pepper as needed.
3. Garnish with hard-boiled egg quarters. Chill for 30 minutes. Serve and enjoy.
“Insalata di Riso” Italian Rice Salad
METHOD
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1 cup
1 small jar
1⁄2 cup
1⁄2 cup
1⁄2 cup
1⁄2 cup
2 tablespoons 1 teaspoon
1 teaspoon
4
1. In a large pasta pot, bring 3 quarts of water with olive oil and kosher salt to the boil. Add pasta and cool until al dente (10-12 minutes).
2. Drain, shock and oil pasta and set aside.
3. In a sauce pot, plumb the sundried tomatoes and white wine, reducing liquid by one-quarter, and set aside.
4. In large rondeau, heat olive oil over medium heat. Sweat the onions and garlic until tender. Add vegetables, and cook until they begin to sweat.
5. Deglaze by adding the sundried tomatoes with their liquid. Add herbs and seasonings.
6. When sauce begins to bubble, add pasta sauce. Add sugar as needed to reduce the acid, not to sweeten.
7. Bring sauce to boil and immediately reduce to simmer. Taste and adjust seasoning as needed.
8. Chill sauce to 40 degrees. Combine with pasta and let rest for at least an hour to marry flavors.
9. Garnish with parmesan cheese and basil leaves.
10. Serve hot immediately, cold as a salad, or warm (room temp) for
maximum flavor as a main dish, or as a side poultry, or any seafood.
PANZANELLA SALAD
INGREDIENTS
Crusty Italian bread
Cucumber, sliced and seeded
Roasted red pepper in olive oil Tomato, skinned and seeded
Fresh garlic, crushed
Good red wine vinegar
Extra virgin olive oil
Small red onion, halved and sliced thin Capers in brine, rinsed
Kalamata olives, pitted
Fresh basil, chiffonade
dish with grilled meat,
1 loaf or large chunk
1 small
1 sliced
2 large (coarse diced, and reserve juice) 2 cloves
2 tablespoons
4 tablespoons plus extra to serve 1
2 tablespoons
4 ounces
4-6 leaves
1. If you are using your grill, simply slice the bread a bit thick and lightly grill it on both sides. Set the toasted bread aside. When cooled, break the bread into good-size pieces.
2. Cut the cucumber in half the long way and scoop out the seeds. Cut the cucumber into slices.
3. Slice the roasted red peppers and set aside (you can opt for roasting your own fresh peppers, peeling them and seeding them before slicing for use. The choice is yours.)
4. Peel the tomatoes by briefly dipping them in boiling water. The skin will come off easily. Using a separate bowl and a strainer,
seed the peeled tomatoes reserving the juice and in a separate bowl reserve the flesh. Chop the flesh into rough pieces.
5. Mix the crushed garlic with a pinch of salt and stir into the tomato juice with the vinegar, olive oil and vinegar. You can add a touch of either parsley or Italian seasoning if desired.
6. Just before you are ready to serve this salad, in a serving bowl, toss the bread with the tomato juice dressing. Add the vegetables, capers, olives, and basil. Season with salt and pepper as needed.
7. Set aside for 5 minutes until the bread softens. Serve and enjoy.