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Arugula Pasta Salad with Wild Mushrooms
This is a warm salad in which the arugula barely gets wilted from the heat of the pasta. It includes low-fat goat cheese that may not be available in your area. But since the amount is so small, regular goat cheese wonít add that much more fat. Makes 4 servings 1 ounce dried porcini mushrooms Kosher salt 1 pound orecchiette (ear-shaped) pasta or other short pasta 2 bunches arugula 11/2 tablespoons extra-virgin olive oil 2 tablespoons dry white wine 1 tablespoon balsamic vinegar 2 tablespoons minced shallots Freshly ground black pepper to taste 2 ounces prosciutto 2 ounces low-fat goat cheese, crumbled 1. Put mushrooms in a small bowl with 1cup hot water for 30 minutes. 2. Drain through a cheesecloth, reserving liquid. 3. Chop coarsely or cut into thin strips. 4. Meanwhile, bring 4 quarts of water and 1 teaspoon salt to boil on the stove for pasta. 5. Cook orecchiette until just tender, about 10 minutes. Drain. 6. While pasta cooks, trim roots from arugula, wash in lots of cool water, and drain. 7. Cut crosswise into 1/2 -inch-wide strips. Put arugula in a large mixing bowl. 8. In a small bowl, combine oil, wine, vinegar, shallots, salt, pepper, and 1/4 cup of reserved mushroom liquid (save the leftover liquid for soups or stocks). 9. Stack slices of prosciutto and cut crosswise into thin strips. 10. Add cooked pasta to arugula along with prosciutto, cheese, and reserved porcini. 11. Add dressing and toss. Cooking Tip Normally prosciutto is sliced very thin at the deli or butcher shop. For this recipe and others like it, ask for thicker slices, about six per four ounces. This makes the prosciutto easier to cut into strips. Broccoli Raab with Roasted Garlic and Fusilli Almost all cooking greens go well with pasta, but none better than broccoli raab. Makes 4 servings as a main course, 6 as an appetizer 1 head garlic Kosher salt 1 bunch broccoli raab, about one pound 1 pound fusilli or other short pasta 3 tablespoons extra-virgin olive oil Freshly ground black pepper to taste Dash hot pepper flakes (optional) Grated Parmesan cheese 1. Slice 1/4 inch off the top of the garlic head, wrap in aluminum foil, and bake in a 375F oven about 30 minutes. Remove cloves from skin and slice. Set aside. 2. Put a pot with 4 quarts of water and a teaspoon of salt on the stove over high heat. 3. Cut off the bottom 1/2 inch from the stem of the broccoli raab. Then lay the bunch on its side on a cutting board and cut crosswise. The stem portions should be no more than 3/8 inch wide; the leafy tops can be cut somewhat wider, as much as 3/4 inch. 4. Rinse the broccoli raab in a colander and put into the pot when the water comes to a boil. Cook 7 minutes or until just tender. Scoop out with a skimmer into the colander and return the pot to a boil. When it reaches the boil again, add the pasta and cook until just tender. 5. Put the broccoli raab in a large skillet — a wok is ideal for this — and turn the heat on low.Drain the pasta in the colander and add to the broccoli raab with the garlic, half the olive oil, salt and black pepper to taste, and pepper flakes (if desired). Toss and cook a few minutes, just until flavors meld. Add remaining olive oil and serve with Parmesan. Bow-Tie Pasta with Peas and Prosciutto Peas and prosciutto are a favorite combo with Italians. Yes, prosciutto is expensive, but you only need to use a little. Makes 4 serving 1 tablespoon butter 1/4 cup chopped shallots 2 ounces prosciutto, chopped 1/2 cup defatted Chicken Stock 12 ounces bow-tie (farfalle) pasta 1 cup shelled peas 1/2 teaspoon nutmeg Kosher salt and freshly ground black pepper to taste 1/2 cup grated Parmesan cheese 1. Bring a pot with 4 quarts of salted water to boil on the stove. 2. Put butter in a large, preferably a wok, over medium heat. 3. Cook shallots and prosciutto until shallots soften. 4. Add chicken stock and continue to cook until liquid is reduced by half, about 5 minutes. 5. When pasta water boils, add pasta and cook until just beyond half down, about 7 minutes. 6. Add peas and cook until peas and pasta are done, about 5 minutes more. 7. Drain both in a colander. 8. Reheat shallot mixture and add pasta peas. 9. Season with nutmeg, salt, and pepper and toss. 10. Turn off heat and add cheese. 11. Toss again. Cooking Tip There are many types of prosciutto, but as with Chablis, the name alone doesn't guarantee success. Look for Prosciutto di Parma for quality. Domestic prosciutto is often salty with a less silky texture. Eggplant Pizza Making regular pizza from scratch isn't hard, it's just time consuming because you have to knead the dough and wait for it to rise. With rapid-rising yeast you can make the dough and let it rise while you prepare the toppings. Makes 2 to 4 servings 2-1/4 cups unbleached all-purpose flour 1 package quick-rising yeast such as Rapid-Rise from Fleischmanní's 1 teaspoon sugar 1 tablespoon kosher salt 1 teaspoon extra-virgin olive oil 1 cup barely hot water at 125°F to 130°F Olive oil cooking spray 1 medium eggplant, about 1 pound 1/2 teaspoon freshly ground pepper 2 medium tomatoes or 3 plum tomatoes, thinly sliced 1/4 cup chopped fresh basil 1/2 cup grated Parmesan cheese 1. Turn on broiler. 2. Put 2 cups of flour, yeast, sugar, and half the salt in the bowl of a food processor. 3. With the motor running, add olive oil and æ cup of the water. Add more water, 1 tablespoon at a time, until the dough forms a ball. 4. Continue processing another 30 seconds to knead. 5. Spray a bowl with olive oil cooking spray and put dough in it. Spray again and cover with plastic wrap and a towel. 6. Set bowl in a warm, draft-free place. (If mixing by hand, knead dough about 10 minutes before setting aside.) 7. While dough rises, trim (but don't peel) eggplant. Cut into 1/4-inch-thick slices. 8. Spray a baking sheet that will fit inside the broiler with olive oil cooking spray. 9. Put eggplant slices on the tray and spray the tops. 10. Put in the broiler and brown, about 5 minutes. 11. Turn and brown other side. 12. Remove from oven and reduce heat to 500°F. 13. Sprinkle eggplant with half the remaining salt and half the pepper. 14. After the dough has doubled in size (20 minutes or more), punch down and roll out the dough on a work surface dusted with remaining flour. Dough should be 14 inches in diameter for a thin-crust pizza, about 12 inches for a thicker pizza. 15. Place on a pizza stone, pizza pan, or on the back of a baking sheet. 16. Top with eggplant, then tomato slices. Sprinkle tomato with basil, remaining salt, and pepper. 17. Spray edges with olive oil cooking spray. 18. Bake 12 to 15 minutes for thin-crust pizza, adding cheese halfway through. 19. Add 3 to 5 minutes for thicker pizza. Pizza should be crisp and nicely browned underneath. Greek-style Pizza with Red Onions Raw red onions are ubiquitous in so-called Greek Salads that one finds in gyros and souvlaki parlors, but cooked lightly they lend a nice flavor to this pizza. Makes 2 to 4 servings 2 1/4 cups unbleached all-purpose flour 1package quick-rising yeast such as Fleischmann's Rapid-Rise yeast 1 teaspoon kosher salt 1 teaspoon sugar 1 teaspoon extra-virgin olive oil 1 cup barely hot water at 125°F to 130°F Olive oil cooking spray 1 medium red onion One14-ounce can artichoke hearts 15 kalamata olives or other Greek black olives 4 ounces feta cheese, crumbled 2 teaspoons crushed oregano, preferably Greek oregano 1. Put 2 cups of the flour, yeast, salt and sugar in the bowl of a food processor. 2. With the motor running, add olive oil and 3/4 of the water. 3. Add more water, one tablespoon at a time, until the dough forms a ball. 4. Then process 30 seconds to knead. 5. Spray a bowl with olive oil cooking spray, put the dough in the bowl, spray the top of the dough, and cover with plastic wrap and a towel. 6. Set aside in a warm, draft-free area. (If mixing by hand, knead dough about 10 minutes before setting aside.) 7. While dough rises, preheat oven to 500°F. 8. Peel and thinly slice onion. 9. Cut artichoke hearts in sixths, or eighths if large. 10. Pit and cut olives in half, or in quarters if large. 11. Chop or crumble feta. 12. After dough has doubled in size (about 20 minutes), punch down and roll out to a diameter of 14 inches for thin-crust pizza, 12 inches for thicker-crust pizza. 13. Place on a pizza stone, pizza pan, or back of a baking sheet. 14. Spread onion slices on the pizza, leaving a border of 1/2 inch all around. 15. Top with artichoke hearts and olives. 16. Sprinkle with cheese, then oregano. 17. Spray edges with olive oil cooking spray. 18. Bake 12 to 15 minutes for thin crust, 3 to 5 minutes for thicker crust or until edges are crisp and bottom nicely browned. Cooking Tip Unlike the sharp, often unpleasant oregano available in most supermarkets spice sections, Greek oregano has a wonderful floral aroma and sweet flavor. It is sold in Middle Eastern stores in dried bunches. When you need to use some, just take a sprig out of the bunch and crush the dried leaves between your fingers. Quick Broccoli with Pasta Serve this fast and healthful dish with crusty Italian bread and a simple, light red such as a dolcetto or a barbera. Makes 4 servings 1 large bunch broccoli, about 1-1/2 pounds 2-1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 pound ziti or other short pasta 2 ounces sun-dried tomatoes (not the oil-packed variety) 20 black olives (oil-cured preferred), pitted and quartered 2 tablespoons olive oil 1/4 teaspoon hot pepper flakes 1/2 teaspoon grated lemon rind 1/2 cup freshly grated Romano cheese, plus more for passing at the table 1. Put on a pot with at least 4 quarts of water and a teaspoon of salt to boil. 2. Peel broccoli stems and cut sticks about 2 inches long, 1/4 inch thick. 3. Separate into florets. 4. Rinse in a colander. 5. When water comes to a boil, add broccoli and cook, covered, about 5 minutes or until just tender. 6. Using a skimmer or strainer, remove broccoli to a wok or large skillet. 7. Season with 1/4 teaspoon each salt and pepper. 8. Cover and keep warm. 9. Add another teaspoon of salt to the pot of water and return to a boil. 10. Cook pasta 5 minutes, add tomatoes and cook about 3 to 4 minutes more or until pasta is al dente. 11. Drain well, reserving a few tablespoons of cooking water, and add to the broccoli. 12. Heat wok over low flame and add olives, oil, hot pepper flakes, lemon rind, remaining 1/4 teaspoon each of salt and pepper, and reserve cooking water. 13. Toss well but gently. 14. After a few minutes, toss with cheese and spoon onto individual soup plates. Pass additional cheese at the table. Cooking Tip Use the above method for cooking other vegetables that will be mixed with pasta, such as asparagus and hearty greens like kale. Pasta con le Sarde This Pasta con le Sarde is delicate with a multitude of flavors and textures. Makes 6 servings 1 pound fresh sardines 3 fennel bulbs with fronds 3 cups cauliflower florets 1 tablespoon tomato paste 1/2 teaspoon saffron threads, dissolved in 3/4 cup hot water 1/4 cup currants, soaked 30 minutes in warm water 1 pound hollow-type spaghetti such as bucatini or perciatelli 1 tablespoon extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 6 anchovy fillets, chopped 1/4 cup pine nuts, lightly toasted Kosher salt, freshly ground black pepper, and hot pepper flakes to taste 1 cup lightly toasted bread crumbs (10 minutes at 350F) 1. Clean sardines by removing heads, innards, fins, and tails. Open each sardine with your hand and remove the backbone. 2. Trim and cut each sardine into 2 fillets, or have your fishmonger do it. 3. Wash with cool water. Pat dry. 4. Separate fronds from fennel stalks. Discard the stalks. 5. Wash, dry, and chop the fronds. You should have about 1 cup. 6. In a pot of salted water large enough for the spaghetti, blanch one fennel bulb about 10 minutes; save the others for another use. 7. Remove bulb with a strainer, chop, and set aside. 8. Blanch cauliflower until just tender, 5 to 7 minutes. 9. Set aside. Keep water hot. 10. Add tomato paste to saffron water. Blend thoroughly. 11. Add currants and set aside. 12. Cook the spaghetti in the fennel water until firm but tender. 13. Meanwhile, in a wok or large skillet, heat oil gently. 14. Cook onion and fennel bulb, stirring, until onion is translucent, 5 to 7 minutes. 15. Add garlic and anchovies, mashing the anchovies with the back of a spoon. 16. Add sardines and cook a few minutes on each side, or until they lose color. 17. Add tomato paste and saffron mixture, fennel fronds, pine nuts, and cauliflower. 18. Blend well but gently so as not to break up sardines. 19. Cook just until sauce begins to thicken. 20. When spaghetti is cooked, drain thoroughly and add to sauce. 21. Add salt, pepper, and hot pepper flakes. 22. Toss well, and adjust seasonings as necessary. 23. Add breadcrumbs and toss again. 24. Serve warm or at room temperature. Pasta with Cherry Tomatoes and Pesto Pasta with pesto made with local basil and tomatoes is one of summer's ultimate treats. Try to get Sweet 100s or a similar flavorful and sweet cherry tomato, but take care not to oversauce the pasta. You want a nice balance of pesto, pasta, and tomatoes. Makes 4 servings as a main course, 6 as an appetizer 1 large clove garlic 1 tablespoon toasted pine nuts 3 cups fresh basil leaves Kosher salt to taste 3 tablespoons olive oil 3 tablespoons grated Parmesan and Pecorino Romano cheeses, mixed 1 pound short pasta, such as penne 1 cup halved, small cherry tomatoes such as Sweet 100s Additional grated cheese for passing (optional) 1. Put on a pot with 4 quarts of water and 2 teaspoons salt to boil. 2. Meanwhile, with the motor of a food processor running, drop garlic and pine nuts down the feed tube. 3. When pureed, push down the side and add basil, salt and oil. Puree. 4. Add cheese and pulse just until mixed. (This may also be done in a blender or with a mortar and pestle.) 5. Put pesto in a small bowl. You should have about 3/4 cup pesto. 6. Cook pasta according to package directions in the pot of boiling water until firm but tender, about 10 minutes. 7. Drain pasta, reserving 1/2 cup of the cooking water. 8. Put pasta in a large mixing bowl. 9. Add between half and two-thirds of the pesto and toss, adding just enough of the cooking water to make an even sauce. Add tomatoes, and toss again, and serve. 10. Pass around additional grated cheese, if desired. Cooking Tip Fresh basil is now available in most areas year-round, but February basil pales in comparison to August basil. Seek out locally grown basil for more intense flavor, and make sure it's dry before you chop it or it will blacken. Pasta with Spinach and Red Potatoes Potatoes with pasta isn't as weird as you might think. When thoroughly cooked, potatoes provide creaminess without the fat. Makes 4 servings 10 ounces small, red-skinned potatoes, washed but unpeeled 11/2 tablespoons extra-virgin olive oil 5 cloves garlic, chopped 11/2 pounds spinach, cleaned and cut into strips about 1/2-inch wide or less Kosher salt to taste 1/8 - 1/4 teaspoon freshly ground black pepper 2 teaspoons fresh thyme, chopped, or a heaping 1/2 teaspoon dried 14 ounces short pasta such as penne or ziti, cooked according to package directions, and drained with about 1/3 cup of cooking water reserved 6 tablespoons grated Parmesan cheese plus additional for the table 1. Cut potatoes into very thin slices. 2. Put into a saucepan fitted with steamer basket and about æ inch of water. 3. Cover and steam over medium heat until very tender, about 20 minutes. 4. Put 1/2 tablespoon of the oil in a wok or large skillet over medium-low heat. 5. Add garlic and cook 1-1/2 to 2 minutes, just until it begins to turn a very light golden color. 6. Add spinach and cook, tossing a few times until just wilted, about 5 minutes. 7. Add potatoes, salt, pepper, and thyme to skillet and toss again. 8. Add pasta, remaining oil, and just enough cooking water until mixture has a light coating but isn't soupy. 9. Add Parmesan, toss, and serve with additional grated Parmesan at the table. Cooking Tip Potatoes, pasta, and spinach all required a good deal of seasoning, so don't think the amounts of garlic and black pepper are a misprint. Match the pepperiness with a spicy zinfandel. Pasta with Radishes and Radish Greens Makes 4 servings 2 bunches radishes with green tops 1-1/2 tablespoons extra-virgin olive oil 1 medium onion, chopped Kosher salt and freshly ground black pepper to taste 12 ounces short pasta such as penne, cooked according to package directions drained, with 1/4 cup cooking water reserved 1/3 cup freshly grated Romano cheese plus more for passing at the table 1. Separate the greens from radishes. 2. Wash greens and spin dry in a salad spinner, or drain in a colander. 3. Wash and trim the radishes. 4. Thinly slice radishes so you have 2 cups. Save any extra radishes for another dish. 5. Put half the oil in a wok or large skillet over medium heat. 6. Add onion and cook just until it begins to soften. 7. Add radishes and greens. 8. Cover and cook 7 minutes or until greens wilt and radishes become translucent. 9. Season with salt and pepper. 10. Add drained pasta to skillet along with remaining oil and toss. 11. Add reserved cooking water as needed, a tablespoon at a time to avoid dryness. 12. Toss with cheese and serve. Pass additional cheese at the table. Shrimp and Pasta Salad with Avocado Mayonnaise Shrimp and avocados are a natural. Here the avocado's fattiness is minimized by using low- or nonfat mayonnaise and yogurt and stretching things out with pasta. Makes 6 servings 10 whole black peppercorns 3/4 pound short pasta such as fusilli, rotini, or penne, cooked, drained, and cooled under cold running water 1/2 cup chopped celery or celery tops 1/2 lemon, juice and all 2 teaspoons salt 1 red bell pepper, roasted, skinned, and seeded, and cut into very thin strips 11/4 pounds medium shrimp in shells 1 ripe avocado, peeled and pitted 2 tablespoons chopped fresh basil 1/4 cup low-fat mayonnaise 3 cups coarsely chopped arugula 1/4 cup nonfat yogurt 1 teaspoon chopped fresh chives 1/4 teaspoon freshly ground black pepper 1.Preheat oven broiler. Put peppercorns, celery, lemon, and half the salt in a saucepan with 2 quarts of water. Bring to a boil and simmer 10 minutes. Add shrimp and cook about 3 minutes or until just firm and opaque. Drain and chill. 2. Mash avocado in a mixing bowl (or use a food processor.) Add mayonnaise and yogurt. Season with remaining salt and black pepper, and basil. Toss well, and adjust for salt. Pour onto a serving platter lined with arugula. Sprinkle with chives. Squash Ravioli with Parmesan-Sage Cream A ravioli crimper, which looks like a ridged pizza cutter, makes the job of making ravioli a lot easier. Makes 4 servings 1 to 11/2 pounds pumpkin or other winter squash 1/2 teaspoon grated nutmeg Kosher salt and freshly ground black pepper to taste 1 tablespoon butter 2 tablespoons all-purpose flour 2 cups skim milk, warmed 1 tablespoon fresh sage, finely chopped, or 2 teaspoons dried 6 tablespoons grated Parmesan cheese plus additional cheese for passing 12 sheets fresh lasagna noodles, each 5x7 inches, enough for 36 ravioli Cornmeal 1. Cut pumpkin in half, remove seeds, and place, cut side down, in a baking pan with 1/2 inch water. 2. Bake in a preheated 350F oven about 40 minutes or until very tender. (Microwaving takes less than half the time.) 3. Scoop out flesh and puree with nutmeg, salt, and pepper. You should have about 11/4 cups. 4. Meanwhile, put butter in a heavy-bottomed saucepan over medium heat. 5. Add flour and stir a few minutes. 6. Add milk slowly and bring to a bare simmer, whisking constantly. 7. Cook until thickened and you can no longer taste any flour, about 10 minutes. 8. Add sage, cheese, and salt and pepper to taste. 9. Remove from heat and put plastic wrap on the surface to prevent skin from forming. 10. Spoon out pumpkin puree in two rows across, and three rows down, on one lasagna sheet using 1 teaspoon per ravioli. 11. Brush another sheet with water. 12. Gently put the second sheet on the first, wet side down. 13. Run a ravioli cutter down the middle between the two rows and then across, sealing each ravioli with 3/8 inch border of dough all around. 14. Without a ravioli cutter, press down with the side of you're your hand along the rows between the fillings, removing any air pockets. Seal with your fingers and cut ravioli free with a knife. Then crimp with the tines of a fork. 15. Repeat with remaining pasta and filling until you have 36 ravioli. (To prevent sticking, put ravioli, as you make them, on a baking sheet sprinkled with cornmeal.) 16. Bring a pot with 4 quarts of water and 1 teaspoon salt to a boil over high heat. 17. While water heats, gently reheat cream sauce. 18. Add ravioli to cooking water, stir and cook, covered, about 3 to 4 minutes. All ravioli should rise to the surface. 19. Drain. 20. Put half the cream sauce into the pasta pot over medium-low heat and add the ravioli. 21. Add remaining sauce and gently stir, coating all the ravioli. 22. Serve at once with more cheese passed at the table. Turkey Waldorf with Fennel This is a great dish for the day after big holidays such as Thanksgiving, Christmas, or Easter. Makes 4 to 6 servings 2 cups cooked turkey (smoked or roasted), cubed 1/4 cup minced scallions 1/3 cup low-fat mayonnaise 2 cups crisp apples such as Fuji, Stayman, or Granny Smith, cored (but not peeled) and cut into 1/2-inch dice 1/3 cup low-or nonfat sour cream 1 tablespoon grated ginger 1 teaspoon lemon or lime juice 1 cup coarsely chopped fennel 1/4 cup dried cranberries or dried cherries soaked 20 minutes in warm water and drained Kosher salt and freshly ground black pepper to taste 1. Combine turkey, apples, fennel, cranberries, and scallions in a mixing bowl. 2. In a small bowl, combine remaining ingredients. Pour dressing over turkey et al. Mix well and refrigerate a few hours before serving. |
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