Category Archives: Vegetarian

Sides, Vegetarian

Stuffed Zucchini Flowers

August 10, 2018 robiulo Leave a comment

Stuffed Zucchini Flowers

I just got these at a local green market. Making stuffed zucchini flowers isn’t an exact science so I can’t give you exact ingredient measurements.

I got about 20 flowers and started by pulling out the pistil. It’s hard and takes up room that can be used for stuffing.

I mixed 3 heaping tablespoons of ricotta with 1 tablespoon of grated Parmigiana. I tasted it and it didn’t need any additional salt. I put 1 to 2 espresso spoons of stuffing into each flower depending on their size. The petals stick to the stuffing so there’s no need to tie them.

I rolled them in flour and then beat an egg with 2 tablespoons of cold water to thin it. I dipped them in the egg wash and then rolled them in the flour again.

Fry them until they’re yellowish-gold, drain and serve.

Click here for updated GALLERY II

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Pasta, Essays & Rants, Vegetarian

Filomena’s Fettuccine with Alici and Tomato Sauce

August 7, 2018 robiulo 2 Comments

Filomena’s Fettuccine with Alici and Tomato Sauce

A few weeks ago, I posted a recipe for Anchovy Tomato Sauce that I got from a pizzeria chef I know. I thought it was pretty good. A friend of mine showed it to his Sicilian grandmother who, to put it mildly, didn’t approve of it. The differences in the two recipes don’t seem too extreme to me but to her, there’s a world of difference. Out of respect for Nona Filomena, I’m posting her recipe. I tried them both and prefer Nona’s.

Filomena didn’t exactly give me a breakdown of ingredients and preparation so I’ll paraphrase our phone conversation and fill in a few blanks.

“You start with a small can of alici (anchovies) in a frying pan with some oil (olive). When they start to dissolve, put in your garlic (2 cloves) finely chopped so you don’t mistake it for a pinole. You cook that a little bit (5 minutes)and then put in a small can of paste (6 oz.). Stir it until it absorbs the oil and then a little of the pasta water to thin it, but not too much. Put in the pinoles (pine nuts) and currants (about 1/3 cup each). Now, a little sugar (two teaspoons) to cut the acid of the tomatoes. Let it cook until it’s done (about 20 minutes) and maybe if you need it, a little more pasta water. You should taste it then. There’s probably enough salt from the alici but if you like it salty you might want more. No cheese with this but you put a bowl of fried breadcrumbs on the table and people help themselves.”

A few of Nona Filomena’s comments:

No parsley in this sauce. It doesn’t belong.
You make this with fettuccine. No other kind of pasta.
You don’t put the toasted breadcrumbs in the sauce as it’s cooking because they get soggy. You want them crisp.
It’s all right to finish cooking the fettuccine in the sauce but if you’re making two or three pounds when the whole family is coming, you don’t have to do that.
No red pepper in this – just black.

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Pasta, Vegetarian

Arugula Pesto

July 20, 2018 robiulo Leave a comment

Arugula Pesto

I adapted this from Michele Becci’s recipe. You can serve it hot or cold as a pasta salad.

Put a pot of water on the stove for the pasta.

Heat a skillet over medium heat. Add the walnut pieces to the hot, dry pan. Cook, stirring frequently, until the walnuts are toasted and brown, about 5 minutes. Remove from heat and set aside to cool.

Meanwhile, make the pesto: combine the arugula, walnuts, and garlic in a food processor and pulse until coarsely chopped. With the processor running, add the olive oil in a steady stream through the feed tube. Process until smooth. Add in the Parmesan and lemon juice. Pulse until incorporated. Season with salt and pepper to taste.

Reserve 1 cup of the pasta water and drain pasta. Place in a large bowl and drizzle with extra virgin olive oil to prevent sticking. Add in the lemon zest. Toss.

Add the pesto into the pasta and stir to incorporate. If too dry, add a little of the pasta water. Taste and adjust seasonings. Stir in a few handfuls of arugula and top with the toasted walnut pieces. Finish with a healthy drizzle of extra virgin olive oil.

Click here for updated GALLERY II

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Pasta, Vegetarian

The Simplest Pasta Sauce

July 3, 2018 robiulo Leave a comment

The Simplest Pasta Sauce

This is the simplest pasta sauce I can think of. Just 3 basic ingredients – tomatoes, garlic and olive oil. You can use any kind of ripe fresh tomatoes or a 28 oz. can of San Marzanno tomatoes would work too.

These 3 ingredients plus pasta, water, salt and pepper make a meal. You can build on it with other ingredients. You can simply add some grated parmigiana, torn basil leaves and a few drops of olive oil when serving. Maybe brown some sausage or saute a few shrimp in the pan before you add the tomatoes then simmer them in the sauce. There are lots of possibilities.

Preparation:

Put on a pot of water for the pasta.

Start the sauce by lightly sauteing the garlic in the oil until it’s pale orange, not brown. I prefer it cut into large pieces but do it any way you like. Use a low heat and take your time to flavor the oil. Add salt, black and red pepper depending on your taste. (You can stop right there if you want. In addition to being the base for lots of things, seasoned garlic and oil is all you need for a standard dish – PASTA AGLIO E OLIO.)

Add the tomatoes. They can be just roughly chopped alla rustica, or cored, skinned and de-seeded, depending on how much time you have. Let them simmer while the pasta water comes to a boil. As they soften you can break them up with the back of a wooden spoon.

When the pound of pasta is almost done, drain it and add it to the sauce to finish cooking. Instead of absorbing water the pasta can absorb some of the sauce. Add a bit of the pasta water to loosen the sauce.

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Seafood, Vegetarian

Swordfish with Mint and Lemon

June 5, 2018 robiulo Leave a comment

Swordfish with Mint and Lemon

This is a good summer recipe for a charcoal or gas grill. It also works indoors on a grill pan. It’s up to you but we like the inside just a little bit pink.

Marinade and Sauce

Cook for a few minutes on each side, depending on thickness, on a grill or a ridged pan. Don’t overcook. Grill a couple of lemon halves at the same time and squeeze them over the steaks when done. Serve topped with sauce.

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Miscellaneous, Sides, Vegetarian

Oatmeal

May 18, 2018 robiulo Leave a comment

Oatmeal

Recipe for steel-cut oats –

Once you try this you may not go back to instant oatmeal. Steel-cut oats includes the whole oat kernel, cut up. These take longer to cook. Instead of cooking it for an hour or more, ignore the package directions and try it this way.

For 2 servings –

The night before – boil 2 cups of water with a little salt. Add one cup of oats (maybe with a handful of pomegranate seeds or dried currents), stir, turn off the heat and cover.
The next morning – add one cup of water (or ½ and ½ water and milk), stir, bring to a low boil then simmer for 10 minutes.

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Seafood, Vegetarian

Breton Mussels

May 15, 2018 robiulo Leave a comment

Breton Mussels

An easy mussel dish that can be served on pasta. And it isn’t bad with just some good bread. This recipe comes from an interesting region of France – Brittany.

Rinse the mussels. Pull off beards and discard any with opened or broken shells.

In a pot big enough to hold the mussels, sauté the chopped onion and chopped garlic in oil until it softens. Add the parsley and butter. Stir until butter melts. Add salt, black pepper and wine. Put the mussels in the pot and stir to coat them with the liquid.

Steam them until they open, (throw away any that don’t open) stir and serve.

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Seafood, Vegetarian

Sicilian-Style Swordfish

May 1, 2018 robiulo Leave a comment

Pesce Spada Alla Siciliana (Sicilian-Style Swordfish)

This recipe is perfect for swordfish but works for any other thick fish steak.

In a pan large enough to hold the steak, heat oil and add onion and garlic. Cook until onion is lightly browned. Remove from heat – Add olives, water, capers, oregano and red pepper flakes and stir.

Season swordfish with salt and pepper and place it on top of onion olive mixture. Return the pan to medium-high heat, cover and cook for 3-5 minutes. Turn swordfish, cover and continue to cook until fish is cooked through, 3-5 minutes more.

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Pasta, Seafood, Vegetarian

Pasta with Shrimp and Paprika

March 6, 2018 robiulo Leave a comment

Red Rock Shrimp Credit: D.D.Deheyn and M.C.Allen

Pasta with Shrimp and Paprika

Here’s my take on Nick Stellino‘s pasta with shrimp and paprika.

Put up a pot of salted water to boil for the pasta.

While the pasta is cooking heat the olive oil over medium heat and add the salt and red and black pepper. add the garlic and parsley and cook for a few minutes – don’t burn the garlic.

Increase the heat to medium high and add the shrimp and paprika. Stir together and cook until the shrimp starts to color.

Add the wine and stir and simmer simmering over medium heat, until the wine reduces.

Add the butter and stir until it melts. Drain the almost cooked pasta. add it to the sauce and pour in the stock. Turn off the heat add the optional parsley, stir to combine and serve.

Stuffed Zucchini Flowers

I just got these at a local green market. Making stuffed zucchini flowers isn’t an exact science so I can’t give you exact ingredient measurements.

I got about 20 flowers and started by pulling out the pistil. It’s hard and takes up room that can be used for stuffing.

I mixed 3 heaping tablespoons of ricotta with 1 tablespoon of grated Parmigiana. I tasted it and it didn’t need any additional salt. I put 1 to 2 espresso spoons of stuffing into each flower depending on their size. The petals stick to the stuffing so there’s no need to tie them.

I rolled them in flour and then beat an egg with 2 tablespoons of cold water to thin it. I dipped them in the egg wash and then rolled them in the flour again.

Fry them until they’re yellowish-gold, drain and serve.

Click here for updated GALLERY II

Filomena’s Fettuccine with Alici and Tomato Sauce

Filomena didn’t exactly give me a breakdown of ingredients and preparation so I’ll paraphrase our phone conversation and fill in a few blanks.

A few of Nona Filomena’s comments:

Arugula Pesto

Click here for updated GALLERY II

The Simplest Pasta Sauce

This is the simplest pasta sauce I can think of. Just 3 basic ingredients – tomatoes, garlic and olive oil. You can use any kind of ripe fresh tomatoes or a 28 oz. can of San Marzanno tomatoes would work too.

Preparation:

Put on a pot of water for the pasta.

Add the tomatoes. They can be just roughly chopped alla rustica, or cored, skinned and de-seeded, depending on how much time you have. Let them simmer while the pasta water comes to a boil. As they soften you can break them up with the back of a wooden spoon.

When the pound of pasta is almost done, drain it and add it to the sauce to finish cooking. Instead of absorbing water the pasta can absorb some of the sauce. Add a bit of the pasta water to loosen the sauce.

Portfolio and Yelp

Swordfish with Mint and Lemon

This is a good summer recipe for a charcoal or gas grill. It also works indoors on a grill pan. It’s up to you but we like the inside just a little bit pink.

Cook for a few minutes on each side, depending on thickness, on a grill or a ridged pan. Don’t overcook. Grill a couple of lemon halves at the same time and squeeze them over the steaks when done. Serve topped with sauce.

Oatmeal

Recipe for steel-cut oats –

Once you try this you may not go back to instant oatmeal. Steel-cut oats includes the whole oat kernel, cut up. These take longer to cook. Instead of cooking it for an hour or more, ignore the package directions and try it this way.

For 2 servings –

The night before – boil 2 cups of water with a little salt. Add one cup of oats (maybe with a handful of pomegranate seeds or dried currents), stir, turn off the heat and cover.

The next morning – add one cup of water (or ½ and ½ water and milk), stir, bring to a low boil then simmer for 10 minutes.

Breton Mussels

An easy mussel dish that can be served on pasta. And it isn’t bad with just some good bread. This recipe comes from an interesting region of France – Brittany.

Rinse the mussels. Pull off beards and discard any with opened or broken shells.

In a pot big enough to hold the mussels, sauté the chopped onion and chopped garlic in oil until it softens. Add the parsley and butter. Stir until butter melts. Add salt, black pepper and wine. Put the mussels in the pot and stir to coat them with the liquid.

Steam them until they open, (throw away any that don’t open) stir and serve.

Shrimp and Breadcrumb Sauce

Pesce Spada Alla Siciliana (Sicilian-Style Swordfish)

This recipe is perfect for swordfish but works for any other thick fish steak.

In a pan large enough to hold the steak, heat oil and add onion and garlic. Cook until onion is lightly browned. Remove from heat – Add olives, water, capers, oregano and red pepper flakes and stir.

Season swordfish with salt and pepper and place it on top of onion olive mixture. Return the pan to medium-high heat, cover and cook for 3-5 minutes. Turn swordfish, cover and continue to cook until fish is cooked through, 3-5 minutes more.

Pasta with Shrimp and Paprika

Here’s my take on Nick Stellino‘s pasta with shrimp and paprika.

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