Less is More

15 02 2012

Sometimes less is more when it comes to food.  The Italians definitely understand this concept.  Italian food is all about using the best ingredients in their truest form.  While I tend to complicate my recipes with a list of 15 ingredients, my new goal is to restrain this impulse and use less to develop big flavors.

What does that mean to me?  It means, sourcing food that is in season.  If food is in season then you don’t have to add all sorts of fats, sugars or spices to make it taste better.  It’s simply delicious and full or flavor to start.  I also try to use one unique speciality ingredient in each recipe for a “wow” factor. Last, I try to focus on delicately balancing flavors in a dish.  When I am using only four ingredients, they are all strategically picked to form a ying and yang balance.

A few weeks ago,  I was in Ann Arbor Michigan again with my close Italian friend, Cristiana visiting Monique, the owner of “Al Dente” pasta.  Monique proposed a challenge to me, “come up with a pasta recipe using only three main ingredients.  I want this pasta to be easy to make, economic, and delicious.”  I am not the most competitive person in the world, but I love challenges when it comes to food.  My mind started wrapping around flavor combinations that would not only showcase the pasta but make a unique statement.

That afternoon while we were walking around a fish market in Kerrytown, I passed by some high-quality Italian tuna in olive oil.  Immediately my mind flashed back to last year in Italy when was I was shopping for one of my first meals in Pisa.   I went into the best specialty shop in town and carefully examined the case of cured meats, cheeses, fish and antipasti.   What stood out to me was this huge chunk of gorgeous tuna sitting in a large bowl of golden olive oil.  Everyone in the store was buying a bit of the tuna, so I knew I had to try it.  I purchased about 1/2 lb. for 15 dollars.  The high cost assured me this tuna was going to taste a hell of a lot better than our fishy canned tuna “Starkist” in the states.  That night I made a meal, flaking the tuna into a pasta dish with some local ingredients.  The flavors of the tuna were savory and delicate (with no fishy taste at all) combined with the bitterness of arugula and creamy Parmesan cheese.  I was thrilled to discover how sexy and seductive tuna could taste with a simple pasta dish.

So my decision was made, right then and there in the Kerrytown fish market.  I was going to create an Italian flaked tuna pasta recipe with seasonal ingredients for Monique’s challenge.  I picked out some gorgeous pink turnips, fresh blossoming spinach, and imported  Tonnino Italian Tuna in oil and set out to re-create that magical dish inspired by the Tuscan market.

Monique, her friends and Cristiana all loved the pasta!  I hope this recipe makes you appreciate good quality canned tuna and inspires you to play around with new combinations of flavors.  Please let me know what you think!

Flakey Tuna and Roasted Turnip Fettucini:

Ingredients:

6 large turnips, cut in small pieces

4 Tbs. extra virgin olive oil

1 clove of garlic, minced

6 oz. fresh spinach (or arugula)

6-7 oz. high-quality Italian Tuna in olive oil

1.5 Tbs. capers, minced

1/3 cup Parmesan, freshly grated

½ lemon, juiced

1 bag (10 oz.) whole wheat “Al Dente” Fettucini

Kosher Salt and Black Pepper, to taste

Pre-heat the oven to 400 degrees.

Cut each turnip in half horizontally.  Cut each half of turnip in eight pieces and put the small pieces on a sheet tray.  Repeat with the rest of the turnips.  Toss with olive oil and sprinkle with salt.  Roast in the oven for 20-25 minutes, until tender and caramelized.

In a large sauté pan over medium heat, add the oil from the jar of tuna.  When the oil is hot, add the minced garlic and sauté for 20 seconds.  Toss in the fresh arugula, seasoning with a pinch of salt and black pepper, and sauté for 3-4 minutes until the spinach is wilted.  Flake in the tuna over the spinach and add the capers and roasted turnips. Turn off the heat.

Bring a large pot of water to a boil.  Add the pasta and cook for 3 minutes.  Before draining, add 1/3 cup of pasta water to the pan with the arugula, tuna and turnips.  Drain the pasta and add it directly into the pan with the other ingredients.  Stir over low heat for 2-3, adding the lemon juice, 2 Tbs. of olive oil, fresh Parmesan cheese, salt and pepper to taste.  Enjoy!

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Delicious Fall Pasta Recipe

5 10 2011


A couple of weeks ago I was invited to a “Slow Food” dinner party at my friend’s house.  The objective of the night was to create an amazing meal, using local and seasonal ingredients, for only 5 dollars a person.  The idea was to raise awareness that eating healthy and organic food does not have to be expensive.  That night I enjoyed a wonderful dinner of grilled eggplant and tomato bruschetta, an incredible pasta dish with stewed sausage, braising greens, Parmesan cheese and garlic and Italian vanilla gelato smothered in espresso.  I ate like a queen and felt amazed by how much great food you could eat with such a tight budget.

That night I was exposed to a fantastic brand of local pasta called “Al Dente”.  I’m typically not too excited about dried pasta because I spent too long in Italy getting spoiled with the real deal I love to make my own home-made pasta.  But I have to admit, this brand “Al Dente” is delicious and really accessible (Whole Foods sells it everywhere in Chicago).  It’s delicate like fresh pasta and it only takes 3 minutes to cook.

Last night I had a serious craving to re-create my “Slow Food” dinner experience.  Even though I wasn’t entertaining, I was inspired to cook a huge batch of pasta for myself with Fall/Italian ingredients and obviously some red wine.  I combined the sweet flavors of caramelized onions and roasted squash with the bitter crunch of radicchio and the funky brilliance of Taleggio cheese.  I am not going to lie, the pasta turned out great!  This recipe is easy, economic and super flavorful.  Let me know your thoughts!!!

Recipe:

Spinach Fettuccine with Roasted Squash, Caramelized Onions, Radicchio and Taleggio Cheese

12 oz  Al Dente Spinach Fettucine Noodles
6 Tbs. Olive Oil
1 lb. Delicata Squash (substitute with Butternut Squash if necessary)
4 cloves of garlic, thinly sliced
1 yellow onion, thinly sliced
1/4 head of Radicchio, thinly sliced
3 oz. Taleggio cheese, cut in small cubes
3 oz. Parmesan cheese, shaved thin
Kosher Salt and Black Pepper, to taste
 
Pre-heat the oven to 400 degrees.  Cut the squash in half, lengthwise and trim off both ends.  Thinly slice the squash in 1/8 inch slivers.  Toss the squash with 1 Tbs. of olive oil and sprinkle with salt.  Lay the squash evenly on a sheet tray (without overlapping) and roast for 12-15 minutes. (to get some nice color you can turn the oven on broil for the last 2 minutes)
 
While the squash is roasting, heat a large saute pan with 3 Tbs. of olive oil.  When the oil is hot add the slivered garlic and saute for 30 seconds.  Add the slivered onion, season with kosher salt and pepper, and slowly cook for 15-20 minutes, until the onions are caramelized.  Add the radicchio and roasted squash and cook for 1 more minute.  Add the Taleggio cheese and turn off the heat.  
 
Bring a large put of salted water to a boil.  Add the bag of spinach fettuccine and cook for 3-4 minutes, until the noodles are “al dente”.  Immediately drain the noodles,  rinse with cold water for 15 seconds and then pour the noodles in the pan with the onions, garlic, radicchio, squash and Taleggio.  Stir all of the ingredients together, adding 2 Tbs. of olive oil, kosher salt, black pepper and Parmesan cheese.  Serve in a large family style bowl garnished with slivered radicchio and Parmesan cheese.
 

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