By Maria Filice • October 16, 2012
It’s that time of the year again when the weather is changing and the days are getting shorter. Have your cravings for different foods changed? This week, one of my cravings is a warm bowl of lentil soup with carrots, onions, and celery—the perfect fall vegetables. These vegetables are available all year round, but my local farmer’s market has a fantastic, fresh selection when they are in season.
I prefer to use dry beans when I prepare lentils because they don’t need to soak overnight. Plus, lentils only take thirty minutes to cook. As a tip, you can prepare this meal in advance and reheat it in minutes. It also freezes well for a few months, so it can serve as a quick meal on the go!
Ingredients
3 tablespoons olive oil
2 cloves of garlic (crushed)
1 large white onion, chopped
4 carrots, chopped
4 large celery stalks, including leaves, coarsely chopped
2 teaspoons kosher salt
1 1/2 cup of uncooked lentils, picked and rinsed
2 quarts (64 ounces) chicken or vegetable broth
1 cup of cold water
1/2 cup Parmigiano-Reggiano grated cheese
Freshly ground pepper to taste
Directions
Place the olive oil in a large pot over medium heat. Cook the garlic, onion, carrot, celery, and salt for approximately five minutes until the vegetables sweat.
Do you know what it means to sweat vegetables and why? To “sweat” means that the vegetables draw out the moisture at a medium heat and cook with a bit of their own liquid. That is the first step to making soup, stew and minestra. We don’t want the vegetables to caramelize or brown at a high heat.
Add the lentils and stir them in the vegetables and liquid for ten seconds.
Add 2 quarts of your favorite broth (chicken or vegetable) and water. Increase the heat from medium to high and bring to a boil. Reduce the heat to medium-low and cover the pot until the lentils are tender for approximately 30 minutes.
Add the grated Parmigiano-Reggiano to the lentils and serve.
The perfect meatless meal for any day of the week.
a presto,
Maria
Photo taken by: Maren Caruso
Lentils used for soups: Justin Cormack
By Maria Filice • October 16, 2012
I just returned from a trip to the L’Aquila region of Abruzzo, which is located to the east of Rome. While there, we ate pasta served with simple and fresh sauces under the beautiful L’Aquila sunshine. In this dish, I prepared orecchiette, a short pasta shaped like a round disk that is slightly hollow in the middle. You can also use your own favorite short pasta—there are always lots to choose from!
The sauce is simple and light. It’s a nice option to use tomatoes cooked for three minutes and then tossed with arugula. The arugula gives it a peppery taste. It’s a great summer dish, but it can be the perfect dish for anytime of year.
You can also substitute the arugula with spinach. That’s a great way to enjoy pasta served with greens in one dish.
Not only is this a delicious dish, but it also takes just 10 minutes to prepare. How’s that for a quick and tasty lunch or dinner?
Pasta Sauce
3 tablespoons extra virgin olive oil
2 cups of cherry tomatoes (1 cup yellow, 1 cup red)
2 cloves garlic, sliced
1 teaspoon salt
¼ teaspoon fresh ground black pepper
1 teaspoon red chili flakes
1 cup pasta water (reserve)
1 cup freshly grated Parmigiano-Reggiano cheese
Heat a large sauté pan over medium and add the oil, garlic, and cherry tomatoes. Add salt and red chili flakes. Cook for about 3 minutes.
Using a large pot, cook the pasta according to the package instructions until it is al dente. Drain and toss in the large sauté pan. Add the reserved pasta water and toss the grated cheese and stir.
Pour the pasta in a large pasta bowl and garnish the arugula on top.
The beautiful plate that I used for the pasta is designed by a good friend in Castelli (the ceramic town) in the region of Abruzzo.
By Maria Filice • October 16, 2012
One of my favorite fall vegetables is cauliflower. The usual color of cauliflower is white, but did you know that it also comes in orange, green, and purple? I’ve seen the purple and the green at my local farmer’s market.
The orange cauliflower was discovered in Canada around 1970, and it can be bought here in the United States during the autumn. The orange cauliflower is slightly sweeter and creamier than the white cauliflower. I already have some sweet ideas for preparing it roasted, smashed, and in a pasta dish, so stay tuned!
Ingredients
1 lb. penne rigati (or your favorite pasta)
2 lb. fresh or frozen cauliflower florets
3 tbsp. butter
1 tbsp. extra virgin olive oil
3 cloves garlic, chopped
1 cup freshly grated Parmigiano cheese
Fresh Italian parsley (handful or 1 cup), chopped
Salt and black pepper
Serves 4-6
Using a large pot, cook the pasta according to the pasta instructions until it is al dente (approx. 8-10 minutes).
While the pasta water is boiling, begin the sauce. Heat the butter and olive oil in a large skillet over medium heat. Add the garlic until it turns golden, about a minute. Stir occasionally.
Add the cauliflower and sauté for a few minutes, then lower the heat to low. Add salt and pepper to taste.
Drain the pasta and reserve 1/2 cup of pasta water and add it to the sauce.
Add the pasta to the saucepan, then add the cheese and 1/2 cup of pasta water. Stir for a minute, letting the sauce mix well. Before serving, add the fresh parsley.
Enjoy!
Maria
By Maria Filice • April 24, 2012 So excited to be featured on April 25 as the Author of the Day on Cookstr.com.
I want to thank everybody for your on going support! I will be starting my new book later this year!
In the meantime, as Mother’s Day and Father’s Day are just around the corner, my cook book Breaking Bread in L’Aquila or my apron make the perfect gift!
Please visit my website at www.foodandfate.com.
a presto,
Maria !!
By Maria Filice • January 31, 2011 Hi Everybody,
I remember when we were renovating our house, we designed our kitchen around the beautiful stove that Paul bought me in Paris, France – ruby red Godin stove. We spotted the stove when were in Paris a few years ago. Not just a stove, it’s a work of art!
Our good friend, Jake Graziano designed the beveled glass from home grown cherry cabinets (cherry tree on our property). Check out Jake’s site at www.grazianoglass.com/studio.htm
Over dinner, my friend Peter (another foodie) talked kitchen talk and I were talking kitchens. I’m now planning to renovate another kitchento NYC kitchen My friend Peter redesigned his kitchen and his designer did a great job. Here’s the link to Leslie’s site
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