Cabbage is always an inexpensive option in the produce section of the store. The other day I was flipping through one of my Italian cookbooks and was inspired to try this. Hey, I had all the ingredients so why not?
Evidently this cabbage based side dish hails from the Abruzzo region of Italy. The food in Italy is extremely regional which lends itself to fresh local ingredients. What you may find in the Southern boot region may not resemble what you can find near Venice or the Lakes region in the North. But, that's okay because for the most part the food is good no matter what! This "fancy" cabbage is a keeper and will definitely be prepared again in this house! Surprisingly good!
2 Tbsp olive oil
about 4-5 "rounds" of pancetta, chopped
1/2 yellow onion, chopped
1/2 - 1 tsp red pepper flakes (depends how hot you want it
1 garlic clove, finely chopped
about 3 cups thinly sliced green cabbage
1/4 cup water
salt & pepper to taste (for me, not much salt since the pancetta is salty)
In a large skillet on medium heat add the oil, pancetta, onion and chile flakes and cook until onion is tender. Add the garlic and stir for another minute or two. Add the cabbage and water, stir and reduce the heat to low, cover and cook another 25-30 minutes. Stir occasionally during this time. Keep an eye on it and add more water to prevent sticking.
Serves 3-4 side dish portions.
Happy Valentine's Day! Oh wait, that was yesterday! Why not act like it's Valentine's Day every day. Don't wait for one or two days a year to roll around to treat your special someone. While, I admit, it is nice to go out once in awhile and be "served and pampered", I don't mind creating something in the cucina.
My hubby seemed to read my mind by producing some aptly named, AMORE" red wine to go with our dinner last evening. Although, if you're really into wine, a crisp white wine would have gone better with the lemon/thyme gnocchi. But, hubby always chimes in with, "I just drink it for the "buzz" or results! And I'd have to agree with him, sometimes.
On the menu for our intimate Valentine dinner was:
Amore wine
Home made rosemary sea salt heart shaped "crackers"
Assorted cheese plate with fig preserves
Entree was seared scallops on a bed of lemon thyme mascarpone hand made and rolled gnocchi
topped with roasted asparagus
It was necessary to wait for dessert because of the "bee-wah" factor. I think you have to be a Little Rascals TV show fan to understand that! The wait was worth it as we devoured dark chocolate covered organic strawberries. To top a heart felt evening we watched the ultimate chic flick romantic movie of ALL time, in my opinion. The NOTEBOOK!! This girl really knows how to be in touch with her emotions! I was practically bawling!! What a baby! All in all staying home on Valentine's Day was good for the heart and soul and even better for the wine and tissue manufacturers!
Here's the recipe for lemon/thyme mascarpone gnocchi inspired by Giada. I only changed a few things to make it my own.
8 oz mascarpone cheese
1 egg and 1 egg yolk
the zest of 2 lemons
1/4 tsp freshly grated nutmeg
1 tsp salt
Mix the above in a medium bowl with an electric beater. Add 3/4 - 1 cup of flour. Mix well until it forms into a ball and can be "worked" with floured hands. At this point I wrapped it in plastic wrap and refrigerated until I was ready to hand roll them.
To make the gnocchi: cut a chunk from the dough (re-wrap remaining dough as you go) and roll into a long tube or cigar shape. On a floured surface, start to cut 1/3 inch pieces. Then I went back and using a wooden gnocchi board (I purchased one from Bed, Bath and Beyond) roll into a ball while gently pressing down creating ridges into the gnocchi. The first few are awkwardly made, but you develop a rhythm as you make more and more. This recipe make about 100 gnocchi. Hooray, there's a few more meals in the freezer! (about 25 were used for two piggy people!)
To cook, add them to gently boiling salted water. They only take a few minutes to rise to the top.
For the sauce:
1/4 cup unsalted butter
1 Tbsp chopped fresh thyme leaves
1-2 fresh basil leaves, sliced
1-2 cloves garlic, minced
In a large skillet on medium high heat melt the butter, add the garlic, turn off the heat and add the thyme and basil, stirring. Scoop the gnocchi into the butter mixture, coating the gnocchi and serve immediately. Grate a bit of Parmesan (about 1/4 cup) on top and mangia. These will melt in your mouth, I promise!
One item I always make sure I have in my pantry is orzo pasta. In my opinion orzo is the most versatile pasta on the planet. From breakfast to dinner, plain or mixed with veggies, there's so much you can make in just a matter of minutes! Artichoke orzo is table-ready in under 20 minutes! If you don't like artichokes, just add your favorite vegetable. It's especially good with roasted red peppers or asparagus, too.
Artichoke Orzo
1 Tbsp olive oil
1/2 onion, chopped
1 clove garlic, chopped
2 button mushrooms, thinly sliced
1 1/2 cups frozen artichokes, chopped (no need to completely thaw)
1/4 cup chicken broth
1 tsp lemon zest
1 cup orzo
grated Parmesan cheese (for garnish)
First, cook the orzo in boiling salted water (according to directions). Reserve 2 ladles of pasta water, drain and set aside.
In a skillet, add the olive oil and heat to medium. Add the onion, mushrooms, garlic and cook until onion softens. Add the artichokes and continue to cook for about 3 minutes, while adding the broth. Add the orzo and mix well, reduce the heat to low, add the lemon zest and enough reserved pasta water to moisten (you may or may not use both ladles).
To serve, sprinkle on some Parmesan and I like to add more heat with the addition of red chili flakes.
