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Authors: Susan Herrmann Loomis
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they are coarsely chopped. Transfer the beets to the bowl with the ground walnuts and add the ground coriander, the minced garlic, and the vinegar. Fold the ingredients together.
4. Mince the cilantro leaves and stir into the beet mixture until all the ingredients are thoroughly combined. Add sea salt and white pepper for seasoning. Serve either at room temperature or chilled.
Malloreddus de Kita Santa—Tiny Sardinian Gnocchi for Good Friday
Makes 4 servings
Efisio Farris, chef and owner of Arcodoro restaurants in Dallas and Houston, Texas, “loaned” me this recipe from his native Sardinia. It is a simple, meatless pasta dish that honors the fasting of Good Friday, the leanness of the season, and the joy of herbs and nuts that punctuate all of Sardinian cuisine. Like Efisio, it bursts with personality, popping with flavor all over the mouth. Though this is an Easter season dish, I make it year-round, for it is satisfying, simple, delicious, and not your ordinary pasta dish.
This recipe is adapted from Efisio’s Book Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia (Rizzoli International Publications, 2007).
¼ cup (60 ml) extra virgin olive oil
3 garlic cloves, nely chopped
½ cup (5 g) basil leaves
1 tablespoon fresh rosemary leaves
½ cup (5 g) flat-leaf parsley leaves
1 / 3 cup (35 g) walnuts, chopped
2 tablespoons (30 g) unsalted butter, at room temperature
1 pound (500 g) malloreddus or other pasta, such as penne or fusilli
2 tablespoons ne dry bread crumbs
1 ounce (30 g) pecorino or Parmigiano-Reggiano, nely grated (½ cup)
Note: The addition of a bit of butter here smooths out the sauce, adding a hint of luxury.
1. Place 2 tablespoons of the olive oil and the garlic in a nonstick skillet over medium heat and cook, stirring frequently, until the garlic is softened and beginning to turn golden, about 8 minutes. Transfer the olive oil and garlic to a bowl large enough to accommodate all the pasta.
2. Mince the basil, the rosemary, and the parsley and add them, along with the walnuts and the remaining 2 tablespoons olive oil, to the garlic and olive oil in the bowl, stirring until combined. Add the butter and reserve.
3. Bring a large pot of salted water to a boil, add the pasta, and cook until it is al dente, 7 to 9 minutes. Drainthe pasta, add it to the herb and oil mixture in the bowl, and toss very well, until everything is thoroughly combined and the butter is melted. Add the bread crumbs and toss, then add the cheese and toss well. Season to taste and serve immediately.
Grilled Vegetable Tarts with Pumpkin Seeds
Makes 6 servings
These tarts burst with color and texture, and will delight with their combination of grilled vegetables; flaky, tender pastry; and exotic flavors. They’re a perfect first course or a satisfying main course along with a big salad. You can assemble them as much as an hour before guests arrive.
1 recipe Parmigiano-Reggiano Pastry (Chapter The Basics)
3 tablespoons extra virgin olive oil
2 large (10-ounce/300 g) eggplant, trimmed and cut into ½-inch (1.25-cm) thick rounds
2 medium (7-ounce/210-g) zucchini, trimmed and cut lengthwise into ½-inch (1.25-cm) thick slices
Fine sea salt and freshly ground black pepper
2 medium (9-ounce/270 g) red bell peppers
1 medium (5-ounce/150 g) onion, cut into eighths
1 tablespoon ras el hanout, or to taste
½ teaspoon sherry vinegar
2 rounded tablespoons pumpkin seeds, lightly toasted
Fresh basil or chervil leaves for garnish
Note: Ras el hanout is a Moroccan spice mixture found easily in a Middle Eastern grocery shop. You can substitute an excellent curry powder or a dash of cumin.
1. Line two baking sheets with parchment paper. Roll out the pastry so that it is about 1 / 8 inch thick. Cut out six 4-inch (10-cm) rounds of pastry and transfer them to the prepared baking sheets. Prick them all over with the tines of a fork and refrigerate until ready to bake. Save
4. Mince the cilantro leaves and stir into the beet mixture until all the ingredients are thoroughly combined. Add sea salt and white pepper for seasoning. Serve either at room temperature or chilled.
Malloreddus de Kita Santa—Tiny Sardinian Gnocchi for Good Friday
Makes 4 servings
Efisio Farris, chef and owner of Arcodoro restaurants in Dallas and Houston, Texas, “loaned” me this recipe from his native Sardinia. It is a simple, meatless pasta dish that honors the fasting of Good Friday, the leanness of the season, and the joy of herbs and nuts that punctuate all of Sardinian cuisine. Like Efisio, it bursts with personality, popping with flavor all over the mouth. Though this is an Easter season dish, I make it year-round, for it is satisfying, simple, delicious, and not your ordinary pasta dish.
This recipe is adapted from Efisio’s Book Sweet Myrtle and Bitter Honey: The Mediterranean Flavors of Sardinia (Rizzoli International Publications, 2007).
¼ cup (60 ml) extra virgin olive oil
3 garlic cloves, nely chopped
½ cup (5 g) basil leaves
1 tablespoon fresh rosemary leaves
½ cup (5 g) flat-leaf parsley leaves
1 / 3 cup (35 g) walnuts, chopped
2 tablespoons (30 g) unsalted butter, at room temperature
1 pound (500 g) malloreddus or other pasta, such as penne or fusilli
2 tablespoons ne dry bread crumbs
1 ounce (30 g) pecorino or Parmigiano-Reggiano, nely grated (½ cup)
Note: The addition of a bit of butter here smooths out the sauce, adding a hint of luxury.
1. Place 2 tablespoons of the olive oil and the garlic in a nonstick skillet over medium heat and cook, stirring frequently, until the garlic is softened and beginning to turn golden, about 8 minutes. Transfer the olive oil and garlic to a bowl large enough to accommodate all the pasta.
2. Mince the basil, the rosemary, and the parsley and add them, along with the walnuts and the remaining 2 tablespoons olive oil, to the garlic and olive oil in the bowl, stirring until combined. Add the butter and reserve.
3. Bring a large pot of salted water to a boil, add the pasta, and cook until it is al dente, 7 to 9 minutes. Drainthe pasta, add it to the herb and oil mixture in the bowl, and toss very well, until everything is thoroughly combined and the butter is melted. Add the bread crumbs and toss, then add the cheese and toss well. Season to taste and serve immediately.
Grilled Vegetable Tarts with Pumpkin Seeds
Makes 6 servings
These tarts burst with color and texture, and will delight with their combination of grilled vegetables; flaky, tender pastry; and exotic flavors. They’re a perfect first course or a satisfying main course along with a big salad. You can assemble them as much as an hour before guests arrive.
1 recipe Parmigiano-Reggiano Pastry (Chapter The Basics)
3 tablespoons extra virgin olive oil
2 large (10-ounce/300 g) eggplant, trimmed and cut into ½-inch (1.25-cm) thick rounds
2 medium (7-ounce/210-g) zucchini, trimmed and cut lengthwise into ½-inch (1.25-cm) thick slices
Fine sea salt and freshly ground black pepper
2 medium (9-ounce/270 g) red bell peppers
1 medium (5-ounce/150 g) onion, cut into eighths
1 tablespoon ras el hanout, or to taste
½ teaspoon sherry vinegar
2 rounded tablespoons pumpkin seeds, lightly toasted
Fresh basil or chervil leaves for garnish
Note: Ras el hanout is a Moroccan spice mixture found easily in a Middle Eastern grocery shop. You can substitute an excellent curry powder or a dash of cumin.
1. Line two baking sheets with parchment paper. Roll out the pastry so that it is about 1 / 8 inch thick. Cut out six 4-inch (10-cm) rounds of pastry and transfer them to the prepared baking sheets. Prick them all over with the tines of a fork and refrigerate until ready to bake. Save
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