Verdure: Simple Recipes in the Italian Style
140
Verdure: Simple Recipes in the Italian Style
140Overview
From artichoke frittata to zucchini soup, Vitale offers simple and nutritious recipes dedicated entirely to vegetables. Providing tips on selecting fresh ingredients and bringing out each dish’s unique flavor, Verdure represents the best of northern Italian cuisine, and is a must-have for anyone seeking no-frills meals using the best that any local produce market has to offer.
Product Details
| ISBN-13: | 9781453246269 |
|---|---|
| Publisher: | Open Road Media |
| Publication date: | 03/13/2012 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 140 |
| File size: | 662 KB |
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Verdure
Simple Recipes in the Italian Style
By Gioietta Vitale, Robin Vitetta-Miller
OPEN ROAD INTEGRATED MEDIA
Copyright © 2001 Gioietta VitaleAll rights reserved.
ISBN: 978-1-4532-4626-9
CHAPTER 1
Artichokes
CARCIOFI
Artichokes are the immature flower buds of a thistle plant. The edible portion—the velvety texture found at the base of each leaf and the center of the "cone"— tastes like a cross between celery and asparagus.
THERE ARE SEVERAL VARIETIES OF ARTICHOKE, WITH GREEN GLOBE BEING the most readily available. Baby and regular size artichokes come from the same plant, but their size is determined by placement on the plant. Baby artichokes grow down among the shady base, where they are shielded from the toughening and growth- enhancing rays of the sun. Since baby artichokes are uniformly tender, the whole vegetable is edible, raw or cooked.
Baby artichokes range in size from that of a walnut to a jumbo egg (size is not an indicator of age; some types are just bigger than others). Larger artichokes vary in size from medium (about 8 ounces), to large (about 10 ounces), to jumbo (about 12 ounces).
Artichokes have several parts worth mentioning. The "choke" is the inedible fuzzy portion in the middle of medium, large, and jumbo artichokes (baby artichokes have no choke). Remove the choke easily by scooping it out with a spoon after the vegetable has been steamed or poached. The terms "heart" and "bottom" are often used interchangeably, but they're actually two different things. The "heart," located in the center of the artichoke, comprises the pale, inner leaves and the firm-fleshed base. The "bottom," or saucer shaped portion of the artichoke, is free of the choke and leaves and is touted as the most prized portion of the vegetable.
Artichokes are available year-round, but spring is the domestic (California) peak season. Choose artichokes that are firm and heavy for their size, with tight, compact leaves. Color varies from green to purplish red, and some artichokes—exposed to an early frost—may have a yellowish tinge or brown spotting; slight discolorations do not affect quality or taste (in fact, some say frost enhances flavor). Since all artichokes are mature when picked, avoid any that look dry or withered. Fresh artichokes have a rich, meaty flavor with a clean aftertaste, but old artichokes can be dull and tasteless.
Baby artichokes are ideal for eating raw in salads. They can also be marinated, sautéed, and added to soups, sauces, stews, and pot roasts. Medium and large artichokes are perfect for side dishes and light meals. When trimmed and sliced, they can be battered and fried, or added to stir-fries and pasta dishes. Stuffed jumbo artichokes make a complete and satisfying entree. To eat the larger artichokes, pull off a leaf, drag it through your teeth, and discard the portion that doesn't come off easily. The tiniest inner leaves are completely edible.
Artichokes pair well with sharp flavors such as lemon, orange, wine, vinegar, olives, capers, smoked meats such as ham and bacon, garlic, shallots, bay leaves, parsley, sage, tarragon, fennel, and oregano. In Italy, we enjoy dipping the leaves in extra virgin olive oil that's been seasoned with a little salt, pepper, and lemon juice. To prepare artichokes for cooking, slice off the top 1 inch from each artichoke to remove the thornlike tips. Slice the stem end so it's even with the base (or leave 1 inch of stem, if desired) and pull away any dry or tough outer leaves. To prevent discoloration while you are working, immerse trimmed artichokes in a large bowl of ice water that has the juice of one lemon squeezed into it.
To store fresh artichokes, sprinkle them with a little water, place in perforated plastic bags, and store in the refrigerator crisper for up to one week.
COOKING TIMES
(times vary depending on artichoke size; artichokes are ready to eat when an outer leaf pulls off easily)
BOILING (standing in 3 inches of water) and steaming (over 1 to 2 inches of boiling water): 15 to 20 minutes for baby artichokes, 25 to 40 minutes for medium, large, and jumbo artichokes
MICROWAVING (in ½ inch of water): 6 to 10 minutes (for all sizes)
BOILED ARTICHOKES
CARCIOFI LESSATI
The beauty of this recipe lies in its simplicity. These artichokes make a lovely side dish served with roast beef or baked ham.
6 medium artichokes (about 8 ounces each)
1 lemon
8 to 9 tablespoons extra virgin olive oil
2 ½ tablespoons white wine vinegar
Salt and freshly ground black pepper
SLICE off the top 1 inch from each artichoke to remove the thornlike tips. Slice the stem end so it's even with the base (or leave 1 inch of stem, if desired) and pull away any dry or tough outer leaves. As you trim them, transfer the artichokes to a large stockpot with enough water to cover and the juice of the lemon. Set the pot over medium-high heat and brings to a boil. Reduce the heat, partially cover, and simmer 20 minutes, until tender (outer leaves will pull off easily).
Drain, turn artichokes upside down, and let cool slightly.
Meanwhile, in a small bowl, whisk together the oil, vinegar, and salt and pepper to taste. Place the artichokes in individual, shallow bowls and serve with olive oil mixture on the side for dipping the leaves.
Serves 6
FRIED ARTICHOKES
CARCIOFI FRITTI
10 baby artichokes
2 lemons
3 large eggs, separated
1 teaspoon salt
1 cup all-purpose flour
3 cups olive oil
SLICE off the top 1 inch from each artichoke to remove the thornlike tips. Slice the stem end so it's even with the base (or leave 1 inch of stem, if desired) and pull away any dry or tough outer leaves. Transfer the artichokes to a large bowl of ice water that has the juice of 1 lemon added.
In a medium bowl, whisk the egg whites until frothy. Whisk in the yolks and salt.
Drain the artichokes and cut into four equal wedges (length-wise). There may be tougher leaves and fuzz in the middle. If necessary, using a spoon, remove the inner core of each artichoke quarter (pale inner leaves) and scrape away the fuzzy middle. Return to the bowl of water and lemon juice.
Place the flour in a shallow dish. Drain artichokes well and pat dry with paper towels. Add artichoke wedges to the flour and turn to coat. Dip the flour-coated artichokes into the egg mixture and let stand 5 minutes (they should become saturated with egg mixture).
Meanwhile, heat the olive oil in a heavy stockpot until a thermometer reads 350° to 375° F. Add the artichokes in two or three batches (to keep oil temperature constant) and fry until golden brown on all sides, about 5 minutes. Remove the artichokes with a slotted spoon and drain on paper toweling. Cut the remaining lemon into wedges. Serve the artichokes hot with lemon wedges on the side.
Serves 4
RAW BABY ARTICHOKE SALAD
INSALATA DI CARCIOFI CRUDI
The baby artichokes in this salad are eaten raw, and they are so delicate and tasty—like the petals on a rose. Serve this delightful salad as a first course or as a side dish with veal scaloppini or sautéed chicken.
12 baby artichokes
4 lemons
4 tablespoons extra virgin olive oil
1 ½ teaspoons salt
SLICE off the top ¼ to ½ inch from one artichoke to remove the thornlike tips, if necessary. Slice the stem end so it's even with the base and pull away any dry or tough outer leaves. Transfer to a large bowl of cold water and add the juice from 1 lemon. This is done to prevent discoloration. Repeat with remaining artichokes.
Drain the artichokes and cut each in half lengthwise. Place halves cut side down on a cutting board and thinly slice lengthwise.
Place the artichoke slices in a large bowl and add the juice from the remaining 3 lemons, olive oil, and salt. Toss to combine. Serve immediately.
Serves 4
Variation
BABY ARTICHOKES WITH PARMIGIANO REGGIANO
CARCIOFI FRESCHI CON PARMIGIANO-REGGIANO
TOP artichoke slices with thinly sliced Parmigiano-Reggiano cheese (use a vegetable peeler to obtain thin slices).
ARTICHOKE FRITTATA
FRITTATA DI CARCIOFI
Frittatas are delicious.
12 baby artichokes
2 lemons
6 large eggs
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black, pepper
4 tablespoons extra virgin olive oil, divided
SLICE off the top ¼ to ½ inch from each artichoke to remove the thornlike tips, if necessary. Slice the stem end so it's even with the base and pull away any dry or tough outer leaves. Transfer the artichokes to a large bowl, add the juice of 1 lemon, and pour over enough cold water to cover.
In a medium bowl, whisk together eggs, Parmigiano-Reggiano, and salt and pepper to taste. Set aside.
Drain the artichokes and cut in half lengthwise. Place halves cut side down on a cutting board and thinly slice lengthwise.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the artichokes and sauté 3 minutes, until golden. Remove the artichokes from the pan with a slotted spoon and dry on paper toweling (keep skillet hot).
In a large bowl, whisk the eggs until frothy. Add artichokes and mix well. Add the remaining 2 tablespoons of oil to the hot skillet. Pour mixture into hot skillet and cook 3 minutes, until almost cooked through to the top. Invert the frittata onto a large plate and slide frittata back into skillet, uncooked side down. Cook over medium heat until cooked through (a wooden pick inserted will come out clean).
Serve hot, room temperature, or chilled with remaining lemon sliced on the side.
Serves 4
CHAPTER 2Asparagus
ASPARAGI
In the ancient Greek language, asparagus meant "shoot," an appropriate name for this grasslike member of the lily family that bursts out of the ground in the spring. These shoots, or asparagus spears, grow at different rates, so they must be harvested by hand—a time-consuming process that also shoots up the price. If the shoots were not picked, they would grow into tall, fernlike shrubs with bright red berries.
Asparagus varieties vary in color from green to purple—or a combination of the two. The spears range in thickness from very thin to almost 1 inch thick at the ends. Very thin asparagus is the youngest and most tender. Also available are cream or off-white shoots; this variety is grown without sunlight in order to prevent photosynthesis, the chemical process that turns vegetables green. Whether green, purple, or white, the taste of fresh asparagus is virtually identical.
Available year-round thanks to shipments from the Southern Hemisphere, asparagus is in peak season in the United States from late February through July. Asparagus season is often thought of as the first sign of spring for those anticipating the warmer months.
When shopping, select crisp, tightly closed, straight spears with fresh- looking cut ends. Avoid limp spears and any that show signs of drying at the ends.
Thin asparagus spears are best steamed, boiled, microwaved, sautéed, and stir-fried. The fleshy spears of thicker asparagus are great for roasting and grilling. To prepare asparagus for cooking, rinse the spears under cold water and snap off any woody ends. Thinner spears may need just a slight trimming of the tough ends; thicker asparagus often benefits from peeling the outer layer off of the bottom few inches. Asparagus has great affinities for butter, olive oil, hollandaise sauce, eggs, sharp cheese, shallots, bay leaves, basil, oregano, tarragon, and sage.
Best used within two days of purchase, asparagus will keep up to five days if stored properly, in a tightly closed paper bag in the refrigerator crisper.
COOKING TIMES
(for crisp-tender asparagus)
BOILING, STEAMING, AND MICROWAVING: 4 to 5 minutes for thin spears, 8 to 10 minutes for thick spears
SAUTÉING AND STIR-FRYING: 6 to 10 minutes (depending on spear size)
ROASTING AT 500° F: 8 to 10 minutes
GRILLING: 5 to 7 minutes, turning frequently
ASPARAGUS SALAD WITH POTATO-ANCHOVY DRESSING
INSALATA DI ASPARAGI CON PATATE CONDITECON SALSA DI ACCIUGHE
An interesting blend of salty anchovies, starchy potato, and fresh sweet asparagus. This side dish pairs perfectly with sautéed or grilled chicken and steak. If desired, you can make the dressing in advance and refrigerate. Reheat in a small saucepan over low heat until warm.
2 pounds thin asparagus spears, woody ends trimmed
1 large potato, peeled and diced
4 tablespoons extra virgin olive oil
8 whole anchovies, chopped
½ cup chopped fresh parsley
4 tablespoons fresh lemon juice
Salt and freshly ground black pepper
BLANCH the asparagus in a large pot of rapidly boiling water for 2 to 3 minutes, until crisp-tender. Drain and immerse in a large bowl of ice water to prevent further cooking. Drain and set aside.
Cook the potato in a small pot of rapidly boiling water for 10 minutes, until fork tender. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the anchovies and potato and, using the back of a spoon, mash the two together until blended. Sauté 2 minutes, until hot. Remove from the heat and stir in the parsley and lemon juice. Season to taste with salt and pepper.
To serve, transfer the asparagus to a serving plate and spoon anchovy dressing over top.
Serves 4 to 6
ASPARAGUS MILANESE WITH FRIED EGGS
ASPARAGI ALLA MILANESE CON UOVA FRITTE
This traditional Milanese dish is as popular as risotto alla milanese in my home town of Milano. When I was a child, fresh asparagus was available only in the spring (not year-round as it is today). When asparagus season began, so did the wonderful elements associated with springtime—mild weather, aromatic flowers, the thrilling feeling of nature awakening all around us. Serve this dish with a nice dry wine, such as Pinot Grigio (very cold).
28 to 32 medium asparagus spears (about 2 ½ pounds), woody ends trimmed
½ cup freshly grated Parmigiano-Reggiano cheese
3 to 4 tablespoons extra virgin olive oil, divided
8 large eggs, divided
Salt and freshly ground black pepper
BLANCH the asparagus in a large pot of rapidly boiling water for 2 to 3 minutes, until crisp-tender. Drain and divide onto four serving plates. Sprinkle the top with Parmigiano-Reggiano and set aside.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add 2 eggs and cook until the yolks are just cooked through, 3 to 4 minutes, turning halfway through the cooking if desired. Arrange the fried eggs on the Parmigianino-topped asparagus. Repeat with the remaining eggs, adding additional olive oil as necessary. Sprinkle the top with salt and pepper and serve warm.
Serves 4
ASPARAGUS SALAD IN OLIVE OIL AND LEMON
ASPARAGI IN INSALATA CON OLIO D'OLIVA E LIMONE
2 pounds thin fresh asparagus, woody ends trimmed
4 tablespoons extra virgin olive oil
1 lemon
Salt and freshly ground black pepper
BLANCH the asparagus in a large pot of rapidly boiling water for 2 to 3 minutes, until crisp-tender. Drain and transfer to a large serving platter.
Meanwhile, in a small bowl, whisk together the olive oil and the juice from the lemon. Season to taste with salt and pepper. Spoon the dressing over the asparagus and toss to coat.
Serves 4 to 6
Variation
ASPARAGUS WITH VINAIGRETTE
2 ½ tablespoons vinegar (red or white wine)
1 teaspoon Dijon mustard
5 to 6 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
BLANCH the asparagus as described above.
In a small bowl, whisk together the vinegar and mustard. Gradually add the olive oil and whisk until blended. Season to taste with salt and pepper. Spoon the dressing over the asparagus and toss to coat.
(Continues...)
Excerpted from Verdure by Gioietta Vitale, Robin Vitetta-Miller. Copyright © 2001 Gioietta Vitale. Excerpted by permission of OPEN ROAD INTEGRATED MEDIA.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
Introduction,ARTICHOKES (Carciofi),
ASPARAGUS (Asparagi),
BEANS (Fagioli),
BEETS (Barbabietole),
BROCCOLI (Broccoli),
CARROTS (Carote),
CAULIFLOWER (Cavolfiore),
CELERY (Sedani),
CUCUMBER (Cetrioli),
EGGPLANT (Melanzane),
FENNEL (Finocchi),
LENTILS (Lenticchie),
MUSHROOMS (Funghi),
ONIONS (Cipolle),
PEAS (Piselli),
PEPPERS (Peperoni),
POTATOES (Patate),
RADICCHIO (Radicchio),
SPINACH (Spinaci),
STRING BEANS (Fagiolini),
TOMATOES (Pomodori),
ZUCCHINI (Zucchine),
Index,
What People are Saying About This
A perfect gem! Compact, thorough . . . a celebration of simplicity from an uncompromising authority and inspiring enthusiast.
— (Diana Shaw, author of The Essential Vegetarian Cookbook and Almost Vegetarian)
Verdure captures and illustrates what makes Italian food so great and that is its delicious simplicity. This is a wonderful book for cooks of all skills but is especially appropriate for those who are early into their cooking experiences. Gioietta patiently and clearly explains how easy it is to prepare food with great flavor.
— (John Ash, Culinary Director of Fetzer Vineyards and founder of John Ash & Company Restaurant in Santa Rosa, CA)