The beauty of this dish is the ready-to-go ingredients and a splash of citrus throughout. This recipe calls for Farfalle (butterflies) pasta but choose any pasta shape that will hold and nestle the cream sauce as you eat it.

One other funny point about this recipe is the reason the pepper grinder is in the photo. Variations of this recipe you’ll see all call for seasoning with “white pepper”. Or “organic Ceylon white peppercorns” in its own personal grinder from Whole Foods if you were nuts enough to go running to the store to buy “white pepper” because your recipe called for it. News flash: white pepper is only used in cream sauces and soups because it looks better. No black specks in your happy soup or sauce. It’s the same peppercorn, just processed differently. So save the money and space in your cabinet and use good old black pepper.

This recipe serves 2.

Ingredients and Directions

• Sea salt
• 1 orange
• 1 cup heavy cream
• 1 large garlic clove, smashed with side of a knife and peeled
• A splash of Grand Marnier
• 1/2 pound farfelle pasta
• 3 ounces smoked salmon, gently pulled apart by hand
• A handful of frozen peas
• Freshly ground white pepper (see introduction)

1. Prepare long strands of orange zest. This can be done one of two ways. (1) Use a vegetable peeler to peel several strips of orange peel and then, using a very sharp knife, slice into thin long strips or (2) get one of those nifty zesters that does it for you in quick pulls across the orange. (see photo)
2. Juice the orange you just zested into a small bowl.
3. Set a large pot of water on the stove and add a generous amount of sea salt and bring to a boil.
4. In a medium sauce pot big enough to hold the cooked pasta, add the orange zest, orange juice, heavy cream, garlic and Grand Marnier. Bring to a simmer and cook for 5 minutes. Remove and discard the garlic clove. Add the peas and continue to simmer and reduce until the sauce is slightly thickened, about 5 more minutes. Add the salmon, stir and keep warm–on simmer or a just a warm spot on the stove if the oven below is on.
5. Cook the pasta in the boiling water to 1 minute less than the package directions stipulate. Drain and place in the pot with the sauce. Simmer and stir (with a wooden spoon) the pasta in the sauce for an additional 1 minute.
6. Serve adding pepper to each serving.

With winter still in the air (even in California), soup is always on my mind. Given it’s cold in the evenings in LA, I was craving chestnuts. They bring me back to Christmas and holidays on the East Coast. But who has the time or the fingernails for roasting and peeling chestnuts?? So, presto! Pre-cooked and pre-peeled chestnuts. (See below).

This recipe combines roasted chestnuts and roasted celery root in a silky non-cream-based soup. Serve with a salad to make an easy, hearty meal on a weeknight.

4 servings.

Ingredients and Directions:

• Extra virgin olive oil – use “everyday” oil for roasting and higher quality oil for a finishing drizzle to serve
• Salt to taste
• One large celery root (about the size of a softball), peeled and diced into about 1-inch cubes
• 1/2 medium white onion, diced
• 1 leek, white and pale green part, sliced in rings (be sure to clean the leek by cutting it lengthwise and rinsing under cold water, releasing any sand from between the leaves)
• One 6.5 ounce box of pre-cooked and pre-peeled chestnuts
• 8 cups of chicken stock (preferably homemade) – use less or more as you like to adjust the consistency. This soup works in a consistency from very thick to very light.
• Ground white pepper
• Parsley (optional) to garnish

Special equipment: A blender, a heavy soup pot, and a sheet pan.

1. Preheat oven to 375-degrees.
2. Place the celery root pieces in a bowl. Add a pinch of sea salt and a splash of cooking olive oil. Toss with a spoon. Pour celery root out onto a sheet pan.
3. Place sheet pan in pre-heated oven and roast for about 30 minutes. Turn over the celery root pieces once or twice while roasting.
4. Meanwhile, in a heavy soup pot, add a splash of cooking olive oil and heat over medium heat. Add the sliced leek and diced onion and saute for about 5 minutes until soft and beginning to brown. Do not over-brown.
5. When the celery root is finished roasting, add it to soup pot. Reserving a few chestnuts for garnish, add them too. Lightly saute over low heat for about 10 minutes.
6. Add the chicken stock and bring the pot to boil. Immediately reduce to a simmer and cook for 20 minutes.
7. When the soup is cool enough to handle, pour into a blender and puree. Do in batches if needed. BE CAREFUL to hold the lid down with a dish towel and not to overfill the blender.
8. Return the pureed soup to the pot and adjust the seasoning by adding salt and white pepper. Warm to the temperature you desire for eating.
   
   

   The secret weapon!

9. Serve in nice bowls and drizzle each bowl with the high-quality olive oil to finish. Add a few chestnuts to each bowl. Garnish with parsley is optional.

Last evening, we had the pleasure of attending a local ‘farm-to-table’ dinner series created by the wonderful and talented Kristin Perry of The Kitchen Potager. Her dinner series features chefs who are passionate about using local, seasonal ingredients. Last night’s event was held at the magical historic estate of Marsh Gibbon, where dinner was served near the wood stove in the old stable while the chefs worked tirelessly near the fire burning outside in the walled garden. The chefs, Andrew and Kristin Wood, have a lifetime of culinary experience and are about to open a restaurant in Philadelphia named Russet which will embrace their love of fresh, simple and rustic ‘farm-to-table’ ingredients. And judging by the food that was served last evening, it will be a huge success!

So with today being one of the chilliest days of the season and a day full of chores ahead, I decided to recreate Chef Andrew’s classic Italian soup that hails from Emilia Romagna – Tortellini en Brodo (tortellini in broth). Chef Andrew’s version was a delectable combination of tiny handmade tortellini simmering in a wonderfully rich broth – both made from locally raised capons. He then added fresh spinach from the winter garden and topped with a simple grating of parmigiano cheese.  A true bowl of warmth for the soul.  And a special tip he learned from a chef in Italy – drizzle a drop or two of red wine into the bowl just prior to eating.  A tip we indeed took to heart last evening – yummy!

So for my version today, I made some fresh stock (no capons in sight at the market this morning ) and stopped by the Italian market to buy some of their homemade tortellini. Over the years, I have made this delightful soup in many ways: when time is not a factor – from scratch start to finish or when working late and in a bit of a pinch, using all store-brough ingredients (of course, there is nothing like the ‘from scratch’ version!) This was a nice compromise while I buzzed about the house. I added in some organic kale that looked wonderfully fresh at the local farm market, some crusty bread and a meal was born. Thanks Kristin and chefs Andrew and Kristin for a wonderful evening, a tremendous meal and great inspiration!

Buon appetito!

Tortellini en Brodo

Ingredients:

For the broth:

1 (4 to 6 pound) chicken, cut into pieces

About 1 pound of beef or veal shank bones

1 carrot, cut in half

1 stalk of celery, cut in half

1 large onion, cut in quarters

1 tablespoon of salt

Cold water

For the soup:

1 pound fresh tortellini (I used meat-filled)

1 bunch fresh kale or spinach, trimmed and chopped

1 zest of lemon

Freshly grated parmigiano

Equipment:

1 large stock pot – that’s it!

Directions:

1. Make the broth: In a large stockpot, combine the chicken parts, shank bones, carrot, celery and salt.  Cover with cold water and bring to a boil over medium high heat.

2.  Lower heat to a gentle simmer. Occasionally skim the fat and foam from the surface and continue to add water as needed to keep vegetables/chicken submerged. Cook for about 3 1/2 to 4 hours until flavorful. Skim to remove any foam or fat from the surface. (If you make ahead, refrigerate overnight. Skim the fat off the surface and bring to a slow simmer before proceeding.)

3. Finish the soup:  Bring the broth to a slow simmer. Add in the tortellini and cook until al dente.  Add in the kale. Simmer for a minute or two. Adjust seasonings – add salt and freshly ground pepper if needed.

4. Ladle into warm bowls. Top with a little lemon zest and freshly grated parmigiano.

5. Serve with warm crusty bread! Buon appetito!

I happened to catch a segment on the radio this past weekend on meatballs – yes, meatballs – and how they are taking the food scene by storm – all shapes, sizes and tastes. Wow – I have somehow missed this trend completely! (I can hear my mother exclaiming incredulously  - ‘Just meatballs?? Where is the pasta??) But I love meatballs (‘polpette’ in Italian).  I have wonderful memories of my mother’s baseball-sized balls of tenderness that she simmered forever in her sauce. So last night, after a longer than expected day of work, I needed something quick – and given that I had a pound of ground pork thawing in the refrigerator – Meatballs! Perfetto! Jump on that foodie bandwagon!  I added ricotta to keep them moist and lemon in the sauce to balance the flavors. These took less than 45 minutes to mix, shape and fry – super easy.  Rest assured that I took much longer to linger over my cute little polpette – served with a simple green salad and nice crusty bread to soak up the yummy sauce.  My mother would have been pleased.

Buon appetito!

Pork and Ricotta Meatballs in a Lemon-Wine Sauce

Ingredients:

For the meatballs:

1 small onion, finely diced

3 tablespoons extra virgin olive oil, divided

1/3 cup of breadcrumbs

1 egg, beaten

1/2 cup grated Parmigiano

1/2 cup ricotta

1 pound ground pork (or chicken, turkey, beef, veal – take your pick)

About 2 tablespoons fresh parsley, finely chopped

Salt, 1 teaspoon

Freshly ground black pepper

For the sauce:

1 1/2 cups beef stock

1 cup dry white wine

Juice of 1 lemon (Zest the lemon prior to juicing so you can use as garnish)

Equipment:

1 large bowl to mix meatballs, 1 large sauté pan for frying

Directions: 

1. Heat 1 tablespoon of the olive oil over medium heat. Add the onion. Cook until soft – about 3-5 minutes.  Set aside to cool.

2. In a large bowl, combine the breadcrumbs, egg, Parmigiano, ricotta and mix. Add in the cooled onion, ground pork, parsley, salt and freshly ground black pepper. Mix with hands. (Do not over mix -just until combined!)

3. Shape the mixture into slightly-larger than golf balls.

4. Return the skillet to the heat over medium heat and add in a little olive oil (about 1 -2 tablespoons) and heat. Add the meatballs and cook. Use tongs to turn the meatballs to allow them to brown all over. Cook until just cooked through and no longer pink in the center.  You may need to do this in a few batches if there is no enough room in the pan.  Remove the meatballs to a plate as they cook.

5. When all the meatballs are cooked, add the stock and wine to the pan to deglaze.  Allow to simmer over medium heat until reduced by about 1/3. Add in the lemon juice.

6. Add the meatballs back into the pan and simmer on medium low until warmed throughout.

7. Serve meatballs in a warm bowl with some sauce and a sprinkle of lemon zest curls.

8. Enjoy!

My earliest memory of squid was of the ONE time my mother decided to make it. She bought uncleaned squid and as she went about the task of cleaning the squid, she gagged and coughed. Now honestly cleaning squid is not that bad but you don’t even have to worry about it as cleaned squid is available at almost all supermarkets. And since almost all squid is frozen when caught, cleaned and frozen squid is a great option.

There are only a few things to worry about when preparing squid – slicing the bodies crosswise if called for in the recipe and making sure the tentacles are free of the beak (feel the center of tentacles – if your feel of a hard spot, it’s the beak. Use a sharp knife to remove it).

Somewhere along the way in the journey to perfect squid, the USA took a detour to “fried calamari”. Not only was the American ubiquitous “fried food” married with squid, but every last TGIF diner in America learned the Italian name for squid – Calamari. A very bad road had been taken. Returning to classical uses for calamari is almost a mandate for Americans of Italian decent.

There is ONE and only ONE rule of thumb for making squid. You must cook it for 3 minutes or 30 minutes. Everything in between will be rubbery. There are lots of “3 minute” recipes out there. This is my FAVORITE 30 minute version.

Ingredients and Directions

• 3 (or so) tablespoons of olive oil
• 6 (or so) peeled garlic cloves
• Red chili pepper flakes
• 2 to 3 pounds of cleaned squid (bodies and tentacles)
• 1 28-ounce can of whole plum tomatoes (preferable San Marzano)
• 1 cup of white wine
• Salt and pepper
• A few slices of crusty bread

1. Prepare the calamari by slicing the bodies crosswise into 1/2 inch think rings. Place the rings and tentacles in a colander and rinse well under cold water. Drain well and place squid between ample paper towel sheets and pat dry.
2. Chop all but one garlic cloves into small pieces.
3. In a large saute pan, heat the oil olive over medium-low heat and add the garlic and a pinch of the red chili flakes. Cook until the garlic begins to give off its characteristic aroma but but be careful not to burn.
4. Turn the heat to high and add the calamari to the hot oil. Saute for about 2 minutes until the calamari turns from translucent white to bright white. The rings and the tentacles will also curl up.
5. Add the white wine and cook until the wine boils off a little.
6. Return the heat to medium-low and add the plum tomatoes. Squeeze and break up the tomatoes with your fingers as your add them.
7. Cook the calamari/tomato mixture for 30 minutes. Stir occasionally.
8. Season with salt and pepper as desired. This dish will need salt as calamari is not as salty as you might think.
9. Before serving, toast slices of the bread. Slice the remaining garlic clove in half and rub the hot bread.
10. Serve the calamari in a nice bowl with the toasted and seasoned bread.

I have had this wonderful version of Italian onion soup on many a chilly winter day while in Tuscany.  The Italian version is simple yet abundant with the taste of sweet onions mellowed against a backdrop of robust Italian wine and broth.  The Tuscan kitchen is all about cooking ‘cucina povera’ – which translates literally to ‘poor kitchen’ – a type of cooking (and a state of mind) which is really just about transforming simple, humble fresh ingredients into meals made with love.  So if you find yourself in need of a dish to warm your soul, try this simple onion soup.  It will warm your body …and your soul. Buon appetito!

Zuppa di Cipolle

Ingredients:

About 3 pounds yellow onions – 4 or 5 large onions

3 tablespoons extra-virgin olive oil

4 ounces pancetta, diced

6 cups beef stock, fresh or canned (low sodium if possible)

3/4 cup dry red wine

3 tablespoons balsamic vinegar

Salt

Freshly ground black pepper

6 slices country style bread, about 1/2 inch thick

1 garlic clove, peeled

Parmigiano Reggiano cheese, grated or shaved

Equipment: 1 large soup pot, individual soup bowls – oven proof if possible

Directions:

1. Peel the onions and cut in half.  Thinly slice the onions crosswise.

2. Heat the olive oil in a large soup pot over medium heat. Add in the diced pancetta and cook for about 3-5 minutes until some of the fat has been rendered.

3. Add in the sliced onions, stir. Cover the pot. Lower the heat to medium low and slowly cook the onions until tender, about 15 minutes.  Stir often. Stir in the stock and wine. Cover and simmer for 30 minutes.

4. Stir in the vinegar. Cook until heated throughout.  Add salt and freshly ground pepper to taste.

5. Toast the bread slices.  Rub the toasted slices with garlic clove.

6. Place the bread slices in individual soup bowls. Pour the soup over the bread.

7. Now – two options for the cheese – pick your favorite!  Either sprinkle lots of grated cheese over the bowls or shave cheese over the soup bowls. If your bowls are oven proof, you can then place under the broiler until the cheese melts….yummmmm.

8. Serve immediately. Buon appetito!

Look at her! What an (almost) beauty! (She didn’t rise quite as much as hoped.) I am so excited that I actually made an edible homemade version of that ever-present Italian Christmas treat – the boxed panettone!  This festive treat always evokes warm memories of Christmas at my relatives where boxes of this holiday favorite were stacked high on the tables. To be fair, I have yet to have the official blinded taste test….that will have to wait until my brother arrives tomorrow and then we will have a complete panel for the official event. But if my taste buds are any indication, I would say that my yummy raisin and gold toned beauty is the winner over the boxed version. I searched high and low for panettone recipes and found that reviews kept referencing a Gourmet magazine version from 2008.  I finally found a version online.  It is fairly straightforward and the only big omission is that it requires a bit of patience – the first rise took over 15 hours! …the second around 5.  But if you are inclined to give this a whirl,  simply pour yourself some Christmas cheer and sit back and wait – perhaps in a bubbly bath or next to a festive Christmas tree or…..

I have included the recipe exactly as found.  Thank you, Gourmet. (We miss you!!)

Buon Natale and buon appetito!

Panettone (Adapted from Jim Lahey. From Gourmet Magazine, December 2008)

1 cup raisins
2 tbsp light rum
3 3/4 cups all purpose flour
2/3 cup sugar
1/2 tsp salt
1/2 tsp active dry yeast (from a 1/4 ounce package)
1/4 tsp grated lemon zest
1/2 vanilla bean, split lengthwise
3 large eggs at room temperature
1 tbsp mild honey
12 1/2 tbsp unsalted butter (10 1/2 tbsp cut into tablespoons and well softened; 1 tbsp melted; and 1 tbsp chilled)
2/3 cup candied citron, chopped

Soak raisins in rum and 2 tbsp hot water at room temperature, stirring occasionally, until raisins are plump and most of liquid has been absorbed, 8 hours or overnight.

Mix flour, sugar, salt, yeast, zest, and vanilla bean in mixer at low speed until combined. Whisk together eggs, 2/3 cup tepid water, and honey then pour egg mixture into flour mixture. Increase speed to medium-low and mix to combine. Add 10 1/2 tbsp softened butter, 1 tbsp at a time, mixing until incorporated before adding the next. Increase speed to medium-high and mix until dough is smooth and elastic, about 8 minutes.

Drain raisins and mix with citron and 1 tbsp melted butter. Stir into the dough with a wooden spoon.

Place dough in a large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed until nearly tripled in volume, 12 to 15 hours.

Pull vanilla bean out of dough, then sprinkle dough with flour and turn out onto lightly floured surface. Sprinkle with a bit more flour, then fold edges of dough into centre and fit dough ball, seam side down, in a 6″ x 4.5″ cylindrical paper panettone mould*. Cover with a damp tea towel and let rise in a draft-free place at warm room temperature fro about 3 to 5 hours, until dough is just above top of mould.

Preheat oven to 370F. Put rack in lower third of oven. Place dough in mould on baking sheet and with a knife score an “X” across the entire surface of the dough. Place remaining tbsp chilled butter in centre of X and bake until a wooden skewer inserted in centre comes out moist but not wet, about 1-1.5 hours. (Panettone will darken).

Pierce two 12″ skewers (metal or bamboo) completely through the base of the panettone (including the paper) 4″ apart and about 1″ from bottom so that skewers are parallel. Hang panettone upside down over a large stockpot or between two chairs to cool completely before cutting.

Baking day here at the homestead…..trying my hand at homemade Panettone. (I will report back as to whether it was a success – not so sure on this one!!) So with the counters (and me) covered in flour and dinner hour approaching,  I was hoping to come up with something that did not necessitate a run to the market or lots or prep. And then I spied a bag of slivered almonds on the counter ….extras from baking.  Voila!  Pesto trapanese  - a wonderful Sicilian pesto that is made from ground almonds, tomatoes, basil and garlic – and no cooking required. I first tasted this wonderful sauce on the western side of Sicilia where almond trees abound due to the warm Mediterranean climate and with the strong Arab influence, almonds are a frequent ingredient in its dishes along with capers and raisins. This bright and delicious sauce is a snap to pull together and the only thing that needs to be cooked is the pasta. Simple, tasty and elegant.  (I have made this sauce a day ahead – it keeps well when refrigerated for a day or two.)

And more on the (hopefully) rising panettone soon! Buon appetito!

Pasta with Pesto Trapanese

Ingredients:

1 pint ripe cherry or grape tomatoes (about 2 to 2 1/2 cups)

3/4 cup skinless almonds (hint: use slivered almonds as they are skinless)

1/2 cup fresh basil, about 12 large leaves

2 large garlic cloves, peeled and crushed

A sprinkle or two of hot pepper flakes (or to taste)

1/4 teaspoon coarse sea salt (or to taste)

1/3 cup extra-virgin olive oil

1 pound of spaghetti or linguine

1/2 cup finely grated Parmigiano or Romano

Equipment:

1 small saute pan, food processor or blender,  large pot to cook the pasta, large bowl to mix the pasta and pesto

Directions:

1. Place the almonds in a small saute pan and heat over medium heat until toasted.  Remove from heat and allow to cool.
2. Put the cherry tomatoes in the food processor and blend. Add the toasted almonds, fresh basil, garlic cloves, sprinkle of hot pepper and salt.  Blend to puree. Scrap down any bits that may have wandered up the sides. Blend until smooth.  Adjust seasoning if needed.
3. With processor running, add in the olive oil in a steady stream. Blend until smooth. Taste and adjust seasoning.
4. In a large pot, bring salted water to boil over medium heat. Add the pasta and cook according to package directions, until al dente.
5. In the meantime, warm a large serving bowl. Add the pesto to the bowl.
6. When pasta is cooked, reserve about 1 cup of pasta water. Drain pasta and while still warm, add to the pesto. Stir to combine. Add the parmesan cheese and toss again.
7. If the sauce is too thick, add some of the pasta water to thin a bit. Adjust seasonings and serve!!

Woohoo – pomegranates are in season!! Those little delectable ruby pearls of antioxidant heaven have arrived! I first fell in love with these little gems while in Italy after discovering that my Sicilian then-boyfriend had his very own little tree in the backyard. When I visited in the fall, down the 3 flights of stairs I would go – basket in hand – returning with a huge pile back up the 3 flights of stairs.  We peeled fruit after fruit in the late afternoon Sicilian sun on his little balcony and then cooked with them, made juice from them, added them to a little prosecco (ok, lots of prosecco).  So why am I going on about pomegranates when this recipe post is about chicken? Well….I have been spending lots of fun evenings working on my recipes for our upcoming Feast of the Seven Fishes (menu to be posted soon!) and pomegranates are woven throughout the menu – from the pomegranate bellinis through to the final pomegranate-sprinkled salad.  Last night was a big decision – should I add a drizzle of pomegranate reduction over the prosciutto wrapped scallops ?? (Final answer – yes!) So with lemon chicken in the oven and extra pomegranate reduction on the stove, it was a natural to combine the two .  (Of course, you can forgo the pomegranate reduction but it sure does add a pretty holiday touch to the plating.) Look for our Seven Fishes menu in the week ahead! Happy Holidays! Buon Natale!!

Roasted Lemon Chicken Breasts (with Pomegranate Reduction)

Ingredients:

For pomegranate reduction:

2 cups pomegranate juice, such as POM

3 tablespoons sugar

1 tablespoon freshly squeezed lemon juice

For the chicken:

4 skin-on spilt chicken breasts

Olive oil, salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil, divided

3 cloves garlic, diced

1/4 cup dry white wine

Zest of 1 lemon

1/4 cup freshly squeezed lemon juice

1/2 teaspoon dried oregano

Salt and freshly ground pepper, to taste

1 lemon, cut into wedges

Pomegranate seeds for garnish

Equipment:

1 large skillet for frying chicken, 1 9X13 inch ovenproof baking dish, 1 small saucepan

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Make the pomegranate reduction:
1. Bring the pomegranate juice, sugar, and lemon juice to a boil in a small saucepan over medium heat. Simmer until the mixture reduces to about 1/3 – about 30 minutes. It will slightly thicken.  Remove from heat.
3. Rub olive oil over chicken breasts and season with salt and freshly ground pepper.
4. Heat 2 tablespoons of olive oil in large frying pan over medium heat. Add chicken, skin side down, and saute until golden-brown – about 3 minutes -and leave it alone! (Let it sit for the entire 3 minutes so the skin gets nice and brown!) Flip and cook for 3 minutes on the other side. Transfer chicken to plate and reserve.
5. Discard any excess oil. (Do not wipe pan – leave any yummy chicken bits in pan.) Add 1 tablespoon of olive oil and heat over medium heat. Add diced garlic and saute for only a few seconds to flavor oil. Add in the white wine and simmer for about 1 minute.
6. Add in the lemon zest, lemon juice and dried oregano. Simmer for a few minutes more to combine.
7. Season to taste with salt and freshly ground pepper.
8. Transfer the reserved chicken to the ovenproof baking dish. Pour the cooking liquid over the chicken.
9. Tuck the lemon wedges around the chicken.
10. Bake for 30 to 40 minutes until the chicken is done (160-165 degrees if using a thermometer)
11. Remove the chicken from the oven. Cover with foil and allow to rest for 10 minutes to let all those wonderful juices settle into the meat.
12. Drizzle the pomegranate reduction around the plate. Place one chicken breast in the center. Drizzle hot pan juices over. Sprinkle with pomegranate seeds and serve …yum!

I was lucky enough to spend most of last week high in the hills above San Francisco at a leadership development course that was held at an amazing property named Stillheart.  I was also lucky enough to meet an amazing caterer named Debbie Keith who, along with her sidekick Lorraine (lovingly called Quiche Lorraine), served us some amazing food.   Debbie is one of those spirits with whom you instantly bond and we had a blast helping her in the kitchen one evening. I was lucky enough to help with her risotto-style farro  – a heap of creamy, nutty goodness – that I just had to re-create at home this weekend.  If you haven’t tried farro, head out to the store this instant to buy some for dinner this eve. It is a nutty grain that the Italians love.  You can use it in soups; as a main course; as a salad. The recipe below is from Debbie’s great website  -  http://debsrecipeaday.blogspot.com/.  In this risotto style preparation, the farro softens in about 20 mins and is a delicious nutty backdrop for the creaminess of the cheese and bite of the greens.  I added some shitake mushrooms just prior to sautéing the farro.  Deb – thanks for the great recipe! Here is to cooking together in the future! Grande abbraccio!

Risotto-style Farro with Greens

Ingredients:

2 T Olive Oil

1 Large Onion, Chopped

4 Garlic Cloves,  Finely Chopped

1 t Red Pepper Flakes

2 C Farro

2 C Dry White Wine, Chardonnay or Sauvignon Blanc

2 t Fresh Sage, Chopped

1 T Fresh Basil, Chopped

2 t Fresh Thyme, Chopped

4 -6 C Chicken or Vegetable Stock

3 C Kale, Roughly Chopped 3 C Swiss Chard or any other greens, Roughly Chopped

1 C Parmesan Cheese, Grated

1 C Romano Cheese, Grated

1 T Butter

Juice of 1 Lemon

Additional White Wine for the finish

Directions:

In a medium sauce pan heat olive oil and add onions, garlic and red pepper flakes. saute until onions are translucent, 3-4 minutes.  Add farro and saute until farro is lightly brown.  Add wine, simmer and stir until almost all the liquid is gone.  Add 2 C stock.  Repeat until farro is cooked al dente.  Add kale & chard and stir until wilted.  Add cheese, stir until incorporated.  Before serving add butter and lemon and sprinkle with wine.

Enjoy!