Czech Plum Dumplings

I’ve never been a big fan of fresh plums.  I have always wanted to like them, little orbs of summer that they are, and occasionally would try one or two from the fruit drawer in the fridge where my mom stored them.  Like the peaches we got, they always disappointed, but we also knew that the produce that made its way to our local grocery stores was also the most lackluster.  But even now, when I’m able to grab a few from a farmer’s market (so, as tree-ripened and as sweet as one could hope for), I never have any desire to eat them raw.  Cooked, roasted, baked, simmered, or jammed, however, they’re, at least for me, perfectly irresistible.

Czech Plum Dumplings (2 of 11)

Over ten years ago now (ugh) when I lived in the Czech Republic, I soon learned that plums were such an important fruit there that different words existed for the different varieties–to a Czech’s mind, then, an Italian prune plum and a sugar plum are perhaps as different as a peach and a nectarine.  And that late-summer-to-early-fall Italian prune plum is the key component to a whole range of delicious things:  from slivovice (plum brandy) to povidla (plum butter) to plum dumplings.  I’ve made the first two from that list, and have long been meaning to make the final entry.

Czech Plum Dumplings (11 of 11)

I’ve made them before, in fact, but not on my own.  The village I lived in for one year as an English teacher had previously housed a Czech language school for foreigners.  During the old communist days, students came from the so-called “nonaligned” countries to study at Czech universities–usually technical subjects like engineering–but needed an intensive crash course in Czech before they started.  Hence they lived in language school’s dorms for a year before they were off to Prague, Brno, or other Czech university towns.  Today the institute runs preparatory courses (for Czech students) to prepare them for their college entrance exams.  If I remember correctly, you sit for an exam in the program of your choice–medical, legal, general studies.  If you don’t get in, you can come to this program and spend another year preparing to retake the exams.  (Yeah, no pressure). Anyway, “Cestina pro cizince” (Czech for foreigners) is no more, but one of the program’s teachers, Alena, still live in the town–and lucky for me, she took me on for lessons.  Not bad to have “CSL” (“Czech as a second langauge?) teacher with twenty years of experience introducing you to the insanity that is Czech grammar. Since I was there in the evenings, Alena also took it upon herself to make sure I had a good grounding in Czech food.  She was one of those people who can whip up any number of things from scratch (of course she was!) and while I sadly must admit I haven’t retained all that much, I do remember making these dumplings with her.  A big bowl of blue-purple oval fruits, tvaroh (Czech “farmer’s cheese”, also known as quark), milk, flour, and butter.

Czech Plum Dumplings (1 of 11)

Czech Plum Dumplings (3 of 11)

First we mixed and kneaded the soft pillowy dough–me and Alena by hand, today me and little H with the stand mixer–

Czech Plum Dumplings (4 of 11)

An assembly line was set up, and we wrapped each fruit in its own little package–

Czech Plum Dumplings (6 of 11)

moistened the edges to create a seal–

Czech Plum Dumplings (7 of 11)

and set them aside while we waited for the water to boil.

Czech Plum Dumplings (8 of 11)

We slipped them into  boiling water to poach, and a few minutes later, carefully fished them out, hot and slippery.

Czech Plum Dumplings (10 of 11)

Drizzled with butter, powdered sugar, and poppy seeds.  My favorite type of lesson about culture–via the stomach.

Czech Plum Dumplings (11 of 11)

Note:  you’ll notice that it took me a while to get this post up as these plums, even if early fall fruits, are no longer in season. However, you can use other fruits so you don’t have to wait until next September.

Czech Plum Dumplings
Recipe Type: breakfast, dessert
Cuisine: Czech
Serves: 4-6
Ingredients
  • 2T butter, softened
  • 1 egg
  • 1/2 cup “pot cheese” (farmer’s cheese, quark, tvaroh, tvarog).
  • pinch of salt
  • 2 cups cake flour or a combination of cake and regular flour. (I used 240g cake and 30g regular flour).
  • 1/4 cup milk
  • 1 – 1 1/2 pounds fruit (prunes, apricots, cherries, apples or other firm fruit; I used 16 plums)
  • melted butter, poppy seeds, additional quark, and powdered sugar for serving
Instructions
  1. Cream butter, egg and cheese together. It’s OK if it’s a bit lumpy. Add the salt, flour, and milk to make a medium firm dough. Depending on the firmness of your cheese, you may have to add more milk. Allow to rest for 30 minutes.
  2. Fill a large pot with water and bring it to a boil while you make the dumplings.
  3. Break off pieces and form into balls–you’ll want 16 or so. Let rest 15 minutes to allow the gluten to relax. On a floured surface, roll dough out into rounds and place a pierced fruit in the center. Dab the edges of the dough to create an adhesive edge, wrap around the fruit, and pinch together, sealing the edges well. Set aside on a floured surface, sealed side down, while you make the other dumplings.
  4. Gently slip into boiling water one at a time but as quickly as possible. Cook for 5-8 minutes turning once. Remove with a skimmer or slotted spoon.
  5. To serve, tear open a dumpling with two forks, and drizzle with melted butter, more cheese, poppy seeds, and powdered sugar
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Martha Stewart’s One-Pan Pasta

The promise:  a pasta sauce and a pasta that can be cooked in one pan.  I was intrigued, but skeptical.  No initial sautee of onion and garlic in olive oil to bring out flavor?  Cooking pasta in a mere four cups of water?  I’m usually sheepishly conscious I am not using enough, thanks to my impatience at waiting for the watched pot to (seemingly never) boil?

One-Pan Pasta (2 of 7)

The result–not bad, not bad at all.  When finished I was worried that the abundance of pasta relative to the flecks of tomato and onion would result in a bland dish.  The oil evenly coats every silky strand, infusing eat forkful with plenty of garlic, basil, and onion, and a surprising (but welcome) bit of heat from the pepper flakes. Because everything cooks so quickly, all the constituent parts retain their freshness, meaning this works well as a nice summery dish, and is brighter than just dumping out a jar of pasta sauce over a bowl of spaghetti.  And it might just be faster to prepare.

One-Pan Pasta (3 of 7)

This is not a household that can usually manage both primi and secondi:  we’re talking one main dish here.  And this pasta is more first course than main event, though with a few sides (would that be contorni since we’re doing the foreign language thing?)  it would manage that just fine.  Yet it’s so easy I can imagine myself adding this in as a first course even without having to summon up too much ambition.  And I’ll certainly keep it in mind if we ever manage to get ourselves organized enough to have another dinner party.  As I’ve learned before, pasta dishes can be a lifesaver at such events.

One-Pan Pasta (4 of 7)

I’ve made this with both the cappellini shown below, as well as with penne, and it’s worked out nicely both times.  Both times as a spur of the moment type thing.  It’s so nice to just breezily “whip something up” like that.

One-Pan Pasta (5 of 7)

 

Martha Stewart’s One-Pan Pasta
Author: adapted from[url href=”http://www.marthastewart.com/978784/one-pan-pasta”%5D Martha Stewart Living[/url]
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 4
Ingredients
  • 12 ounces linguine (or other pasta)
  • 12 ounces chopped tomato (if using cherry or grape tomatoes, halve or quarter depending on size).
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt and freshly ground pepper
  • 4 1/2 cups water Freshly grated Parmesan cheese, for serving
Instructions
  1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  2. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Notes
I have found that the amount of water called for may be a touch too much. This may depend on the type of pasta you use, but I’ve been scaling down amounts from the original recipe (which quantities are included here).

One-Pan Pasta (6 of 7)

Herb Pie from Ottolenghi and Tamimi’s Jerusalem

It’s that time again on the blog, when I wax all lyrical about the Yotam Ottolenghi/Sami Tamimi collaboration.  Instead of repeating myself I’ll point you herehere and here.  And is that me talking about then in the Globe?

Yeah, I’m kind of a fan.  You may have heard about their latest book, Jerusalem, which came out about a year ago.  There’s been plenty of press on it (including that recent Globe article), and with good reason–it’s amazing.  I have a lot of cookbooks, and there are very few I cook from nearly every week, but Jerusalem is one.  I always have to do a quick scan around the house for it because it never makes it back on the bookshelf–it’s in the sunroom, or the TV room, or the living room as often as it is in the kitchen, because I’m daydreaming and planning what I’ll be making next.  The hummus recipe‘s exceptionally smooth puree, the chocolate babka utterly decadent, the mejadra (lentils and rice) fragrant with coriander, the helbeh (a fenugreek cake) a surprising delight…

I could go on.  But I’ll limit myself for the moment to herb pie.

Another herb pie from #TastingJrslm.  Assembly 1

This tart is right up my alley.  I love savory middle-eastern pies–bureks from Bosnia and the Balkans, Greek spanakopita and variations thereon, you get the idea.  So what makes this one special?  The  generous handfuls of parsley, cilantro, arugula, and chard.  Herbs are the heart and soul of the tart, not just an accent.  That’s for the cheese to do.  Olive oil binds the phyllo together rather than butter (which is easier to work with, as you don’t have to guesstimate at how much butter to melt, leaving your leaves of phyllo to dry out while you melt more butter).   And the magic of lemon zest.  All this makes for a lighter, fresher finished product that disappears quickly.  Too fast, apparently, for me to remember to take pictures.  For that (and another take on this recipe), check out Sparrows and Spatula’s post here.

Another herb pie from #TastingJrslm.  Assembly 2

As you scan the ingredients, you’ll note that the recipe calls for anari cheese, which is not even carried by the fancy-schmancy Whole Foods cheese department.  Ricotta can be used as a substitute (and like anari is a cheese made from whey, so it is a very close substitute from what I can tell).  The second time, I tried ricotta salata, and both attempts were delicious.

Another herb pie from #TastingJrslm.  Assembly 3, ready for the oven.

When assembling the pie, you are instructed to layer the oiled leaves of phyllo together and then place them all at once in the pan:  once for the bottom crust, once from the top.  Maybe it’s nothing revelatory in the grand scheme of things, but for me it certainly was–I’ve always made spanakopita by buttering each phyllo leaf and then haphazardly transferring the delicate sheet to a pan.  So much easier to build up the layer on the countertop and then place it the baking dish.

Another herb pie from #TastingJrslm.  Cooling!

Because I have so many cookbooks, and so many things I want to try, I don’t normally repeat a recipe only weeks after trying it for the first time.  This is the exception– and there’s more phyllo squirreled away in the freezer for the next time.

Finally–a moment for the blogosphere.  If you want to see other great things that are being made from this cookbook, check out the Tasting Jerusalem blog group here (featured in the New York Times article linked to above).  This is also my first contribution to the Let’s Lunch group–thanks to Cheryl (author of A Tiger in the Kitchen: A Memoir of Food and Family, a great book I read when it came out) for inviting me along!

Herb Pie from Ottolenghi and Tamimi’s Jerusalem
Cuisine: middle eastern
Author: adapted from Ottolenghi and Tamimi’s Jerusalem, also available [url href=”http://www.theguardian.com/lifeandstyle/2010/mar/20/herb-pie-recipe-vegetarian-ottolenghi”%5Dhere%5B/url%5D
Ingredients
  • 2 tablespoons olive oil, plus extra for brushing the pastry
  • 1 large onion, diced
  • 1 lbs. Swiss chard, stems and leaves finely shredded but kept separate
  • 3-4 stalks celery, thinly sliced
  • 4 scallions (green onion), chopped
  • 1 3/4 ounces of arugula
  • 1 ounce flat-leaf parsley, chopped (about 1/2-3/4 cup)
  • 1 ounce fresh mint, chopped (about 1/2-3/4 cup)
  • 2/3 ounce dill, chopped (about 1/2 cup)
  • 4 ounces of anari or ricotta cheese, crumbled
  • 3 1/2 ounces aged cheddar, grated (about 3/4 cup)
  • 2 ounces feta cheese, crumbled
  • grated zest of 1 lemon
  • 2 medium eggs
  • 1/3 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 9 ounces filo pastry
Instructions
  1. Preheat the oven to 400F/200C. Pour the olive oil into a deep frying-pan over medium heat. Add the onion and sauté for 8 minutes without browning. Add the chard stems and the celery and continue cooking for 4 minutes, stirring occasionally. Add the chard leaves, increase the heat to medium-high and stir as you cook for 4 minutes, until the leaves wilt. Add the scallion/green onion, arugula and herbs and cook for 2 minutes more. Remove from the heat and transfer to a colander to cool.
  2. Once the mixture is cool, squeeze out as much water as you can and transfer to a mixing bowl. Add the three cheeses, lemon zest, eggs, salt, pepper and sugar and mix well.
  3. Lay out a sheet of filo pastry and brush it with some olive oil. Cover with another sheet and continue in the same manner until you have 5 layers of filo brushed with oil, all covering an area large enough to line the sides and bottom of a 8 1/2-inch pie dish, plus extra to hang over the rim. Line the pie dish with the pastry, fill with the herb mix and fold the excess pastry over the edge of the filling, trimming the pastry as necessary to create a 3/4 inch border.
  4. Make another set of 5 layers of filo brushed with oil and place them over the pie. Scrunch the pastry a little to create a wavy, uneven top and trim the edges so it just covers the pie. Brush generously with olive oil and bake for 40 minutes, or until the filo turns a nice golden brown. Remove from the oven and serve warm or at room temperature.
Notes

Check out the other Let’s Lunch creations!

Annabelle‘s Chocolate Pie at Glass of Fancy

Anne Marie‘s Apple Pie Sandwiches at Sandwich Surprise

Betty Ann‘s Calamansi Pie at Asian In America

Grace‘s Easy Apple Pie with Lard Crust at HapaMama

Jill‘s Guava and Cream Cheese Empanadas at Eating My Words

Lisa G‘s Sweet Ricotta Noodle Pie at Monday Morning Cooking Club

Lisa K‘s Great-Grandmama’s Chocolate Pie at The Little Good Ride

Linda‘s Biscoff Banana & Pear Galette at Spicebox Travels

Lucy‘s Sweet Potato Custard Pie at A Cook and Her Books 

Mai‘s Caramel Apple Pie Sundae at Cooking in the Fruit Bowl

Margaret‘s Cushaw (Squash) Pie at Tea and Scones, Too

Nancie‘s Edna Lewis’s Tyler Pie at Nancie McDermott

Naomi‘s Huckleberry Pie Ice-Cream at The Gastro Gnome

Rebecca‘s Summer-Fall Hand Pies at GrongarBlog

 

Apricot Rose Ricotta Cake

It’s hard to find delicious apricots in Massachusetts–usually I’m limited to whatever the grocery store has shipped in from California, and while  plenty large these are often mealy  and flavorless.  Apricots are notoriously poor travelers, and much like strawberries, flavor gets sacrificed for sturdiness–and the ability to travel cross-country.

Apricot Rose Ricotta Cake (3 of 4)

So I go a little crazy during those few short weeks when the Red Jacket Orchard apricots from upstate New York come in at the grocery store, and even crazier when the farmer’s markets have apricots on display.  (It’s a good year for fruit!).  So it was that I bought about seven pounds of apricots and carried them home on the commuter rail–the majority dedicated to an apricot-cardamom jam.  True to their delicate nature, a few still remained for eating fresh out of hand, but the rest were bruised from their commute–feeling, perhaps, much as we all do after a long day?  No way could these be wasted, so little surprise what comes next:  I found myself baking!

Apricot Rose Ricotta Cake (2 of 4)

As you know, I love baking with ricotta–it adds a wonderful springiness as well as sturdiness to baked goods.  More prosaically, we were about to go on vacation and the expiry date on the tub was nigh.  There’s plenty of cheesecake-apricot recipes on the web, but I had the urge to make one of those snacking cakes that can acceptably be eaten at breakfast.  I found this recipe on the blog Seasonal Desserts, and made a few tweaks of my own, adding a bit of whole grain flour and a splash of rose water.

Apricot rose ricotta cake, assembled.

As you can see from my shoddily-lit instagram photo above, the cake looks rather flat and unsubstantial in batter form–be not dismayed, as you have ample proof it bakes up beautifully.  You can also see that no matter how unphotogenically you’ve arranged your apricot halves, the result is nonetheless stunning.  Don’t you love it when that happens?

I’ve provided Maria Teresa’s suggested amount of apricots (six to eight) but if you are using local fruits you might have a variety of sizes.  Just fit as many halves as you can over the surface, bake, and enjoy.

Apricot Rose Ricotta Cake (1 of 4)

 

Apricot Rose Ricotta Cake
Ingredients
  • 1 1/2 cups spelt flour
  • 1/2 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar + 2 tablespoons, divided
  • zest of 2 lemons
  • 4 large eggs, at room temperature
  • 250 grams ricotta []
  • 1 teaspoon rose water
  • 6-8 apricots, washed, divided in half and stone removed
Instructions
  1. Center a rack in the oven and preheat the oven to 350°F. Oil a 9-inch round cake or springform pan and place a piece of parchment paper in the bottom.
  2. In a small bowl, stir together the flour, baking powder, and salt.
  3. Place the eggs, zests and the sugar in the bowl of a mixer fitted with the whisk attachment.
  4. Beat on medium-high speed until the mixture is pale and thick, about 3 minutes.
  5. Set the mixer to its lowest speed and beat in the ricotta.
  6. Add the sifted dry ingredients, beating only until they are incorporated.
  7. Pour about the batter into the prepared pan. Place as many apricots as you can fit on top of the batter and sprinkle them with the extra sugar.
  8. Bake the cake for 1 1/4 to 1 1/2 hours, until a toothpick inserted into the center comes out clean. Remove from the oven and set on a cooling rack for 15 minutes.
  9. Carefully remove the sides of the springform pan and let the cake cool for at least 30 minutes. Serve the cake warm or at room temperature with whipped cream or ice cream.

Apricot Rose Ricotta Cake (4 of 4)

Giant Lima Beans with Tomatoes and Oregano

With your more well-known beans, I don’t have too much trouble figuring out what to do.  Black beans make a great soup or salad base, white beans and pretty much anything go well together, and red beans just require a bit of spice.  And garbanzos, well, I could almost eat them every day.

Giant Lima Beans with Tomatoes and Oregano (4 of 6)

But my nose certainly crinkled a bit to get giant lima beans as part of my Rancho Gordo bean subscription.  The mealy sallow green crescents I remember eating from time to time as a child were not inspiring, with the fact that they were dried only being a new wrinkle.  What to do but turn to google.?

I’m happy to report that the same things that work so well for other beans do the trick here too.  Like all the herbs I grow in my backyard (and in contrast to all the vegetables and berries, which if they grow at all are eaten by squirrels and rabbits), my pot of oregano is lush and fragrant.  Its flavor in this pesto is as vivid as the color suggests, and is the indispensable flavor that brings this dish together.

Giant Lima Beans with Tomatoes and Oregano (1 of 6)

While this recipe unfortunately proceeds in many stages–cooking the beans, simmering down the tomato sauce, baking the whole thing together in the oven and topping with pesto and fried bread crumbs–it actually requires very little active work.  I cooked the beans and tomatoes one evening, then assembled the casserole the next day when I got home from work and immediately popped it in the oven to be ready for dinner a little while later.  A few minutes pounding on my mortar and pestle is always a therapeutic end to a workday, though you can use a food processor to make the pesto as well.

Giant Lima Beans with Tomatoes and Oregano (3 of 6)

And it probably goes without saying that this treatment would work nicely with any bean you happen to have on hand, but it’s nice to have something up my sleeve for when the next bag of gigantes shows up in my mailbox.

Giant Lima Beans with Tomatoes and Oregano (2 of 6)

Giant Lima Beans with Tomatoes and Oregano
Ingredients
  • Lima Beans
  • 3 cups (one pound) dried giant lima beans or gigantes, rinsed and picked over, then soaked for 4 hours or overnight and drained
  • Kosher salt
  • 5 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 1 garlic clove, minced
  • One 14 or 16-ounce can chopped tomatoes
  • 2 tablespoons chopped fresh oregano
  • 1 cup coarsely crumbled feta cheese (6 1/2 ounces), for sprinkling
  • 2 cups coarse fresh bread crumbs
  • Pesto
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped oregano
  • 2 tablespoons chopped parsley
  • 1 small garlic clove, minced
  • Kosher salt
Instructions
  1. In a large saucepan, cover the lima beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until the limas are just tender but still al dente, about 2 1/2 hours; add water as needed to keep the limas covered by 2 inches. Season the limas with salt and let stand at room temperature for 5 minutes. Drain the limas, and if desired, reserve 1 1/2 cups of the cooking liquid for use in the tomato sauce.
  2. In a medium saucepan, heat 3 tablespoons of the olive oil. Add the onion and garlic and cook over moderately low heat until softened, about 8 minutes. Add the tomatoes, oregano and the reserved bean cooking liquid (or 1 1/2 cups water) and simmer over low heat, stirring occasionally, until the sauce has reduced to 1 1/2 cups, about 1 hour. Season the tomato sauce with salt.
  3. In a mini food processor or with a mortar and pestle, combine the olive oil with the oregano, parsley and garlic and pulse to a coarse puree. Season the oregano pesto with salt. Press plastic wrap against the surface to help prevent browning while you store.
  4. Preheat the oven to 425°. Spread the limas to cover the base of a 9-by-13-inch baking dish, and spread the tomato sauce on top (or mix together before putting in the dish). Sprinkle the feta on top. Bake in the upper third of the oven for about 40 minutes, until the beans are bubbling and the cheese is browned. Remove the baking dish from the oven and let stand for 10 minutes.
  5. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until toasted, about 3 minutes. Season with salt.
  6. Top the beans with the bread crumbs, dollop with the oregano pesto and serve.
Notes
The cooked limas, tomato sauce and pesto can be refrigerated separately overnight. Bring to room temperature before proceeding. While the original recipe suggested using some of the bean cooking liquid in making the tomato sauce, I used water instead as I was cooking both the beans and sauce simultaneously. To my mind, there was no significant flavor loss.

Giant Lima Beans with Tomatoes and Oregano (6 of 6)

Sfoglini’s Zucchini Radiatore Pasta and a visit to Wedge Brooklyn

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For all you Brooklynites or vistors to the area, I have found a nice little gem in Crown Heights, Brooklyn.  It’s a new little cheese shop called Wedge and it’s a great new store to the area.

There are many little items to browse through in the store, but their big ticket item is the cheese. There are all sorts of other products to buy like jam, condiments and different beverages. They even have picnic baskets to buy to take to the park!

Now, I should be writing about all the cheeses I’ve tried, but, well… I haven’t tried them yet. I’m really quite disappointed in myself. Please don’t stop reading. There is more to this blog.

Even though it is in many ways not as exciting as cheese,  I have been trying a pasta they sell called Sfoglini!  It’s a great organic pasta that is made with semolina flour.  I know that “it’s just pasta.” So, why not get the cheaper kind at the grocery store? But I have to say I’m hooked. I’m not sure what exactly makes it taste so good (probably the semolina flour), but the pastas has a very hearty taste to them and they taste far more filling than normal pasta I have cooked in the past.

When I went to their website at sfoglini.com, I also read they use bronze dies which adds to the texture of the pasta. Also, they air dry the pasta which adds to the flavor. Clearly, I’m not making pasta at home so I think for 10 dollars this is a great find.

The nice thing is they make a variety of pastas that I think are fairly unique. They have a great pasta called Mint Radiator. It’s made with pureed fresh mint and it’s divine. I’ve also bought a pasta that is called “trumpets” which basically are shaped like a “flower or horn.”

Mint Radiators

I’ve made two pasta dishes so far but my favorite of the two is “Mint Radiators with Yellow Zucchini”

This dish can be made on any weeknight. It’s very filling and the zucchini makes me feel like I don’t have to made a side salad or cook another vegetable. (I’m a big fan of the one dish dinner).

Mint Radiators with Yellow Zucchini
Recipe Type: Vegetarian/Main Dish
Author: Sfoglini.com
Ingredients
  • 6 oz Sfoglini Mint Radiators
  • 2 1/2 oz yellow zucchini (cut in moons)
  • 1 oz diced red onion
  • 1 oz chopped kalamata olives
  • 6 chopped mint leaves
  • 2 tbsp olive oil
  • 2 tbsp grated parmesan cheese
  • pinch of chili flakes
  • salt and pepper
Instructions
  1. Heat 3 quarts of salted water in a large pot and bring to a boil.
  2. Add pasta and cook for 5-8 minutes.
  3. While pasta is cooking, saute the zucchini and onions in 1 tbsp of olive oil over medium to high heat.
  4. After about 1 minute, add the olives and a pinch of salt and 1-2 tbsp of the pasta water so the onions don’t caramelize.
  5. Cook for another 2 minutes making sure the zucchini stays firm.
  6. Add the pasta, 1 tbsp of olive oil and 2 tbsp of cheese and a splash of pasta water to saute pan and stir together.
  7. Toss in mint leaves and a pinch of red chili flakes.
  8. Cook for another 2-3 minutes.
  9. Add salt and pepper to taste and top off with grated cheese.

If you are interested in going to Wedge yourself click below for hours and address.

Wedge

7288 Franklin Ave
Brooklyn, NY 11238

https://www.facebook.com/wedgeonfranklin

http://www.yelp.com/biz/wedge-brooklyn

To learn more about Sfolgini, here’s the link below:

http://sfoglini.com