The Art of Food: entree

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Spring Flavors: Preserved Lemon & Parsley Pesto Pasta

Preserved Lemon & Parsley Pesto Pasta

Spring is in the air here in Atlanta, and there's nothing that harkens back to warm weather better than the scent of fresh lemons. Preserved lemons are a savory condiment used in Morroco when preparing the lamb tagine. They add a depth of flavor to dishes never attained before. Separate the rind from the pulp and mince. Stuff the rind under the skin of a chicken and roast, or puree entire lemon slices with olive oil and a flavorful savory salt for a delightful vinaigrette. Here, the preserved lemons are paired with a light parsley pesto that provides a fresh bite. This combination is perfect for a light spring meal. It tastes even better when dining al fresco!

1 Wedge of Bella Cucina Preserved Lemons

2 cups Italian parsley leaves

1 clove garlic, peeled

1 teaspoon capers, rinsed

2 Tablespoons lemon juice

1 teaspoon salt

pinch of pepper

1/2 cup Extra Virgin Olive Oil

1 pound of pasta

{a short cigar shaped pasta, like fiori {flower}, gemelli, or a ricotta-filled tortelloni}

Remove the pulp and seeds from the preserved lemon. Discard the seeds and add the pulp a food processor. Chop the lemon into fine dice. Slice the lemon rind length-wise into thin strips, then turn and cut into small dice cross-wise. Add the parsley, garlic, capers, lemon juice, salt and pepper.

Process until the mixture is finely chopped. Drizzle in the olive oil and continue processing until the mixture is pureed.

Cook the pasta al dente, according to the directions.

Toss the pasta with the parsley pesto mixture until the pasta is well coated.

Add the diced preserved lemon.

Serve as is or with grilled shrimp or chicken.

Grilled Shrimp Skewers with Lime Blossom Honey Dipping Sauce

Grilled Shrimp Skewers with Lime Blossom Honey

Dipping Sauce

Fresh shrimp from the savannah coast is reason enough to keep it on the menu often.
We've given you another reason, our lime blossom honey.
This is just one of many ways you can pair the two lovelies together
for a refreshingly sweet and savory snack.

12-16 shrimp

zest and juice of one lime

1/2 cup rice wine vinegar

1 teaspoon salt

2 Tablespoons Lime Blossom Honey

Soak 8 inch wooden skewers in water for about 30 minutes.

This will prevent the wood from burning on the fire.

Remove the shells from the shrimp, leaving on only the tail.

Starting at the tail side first, thread the pointed end of the skewer through the middle of the shrimp until you have skewered the entire shrimp. the end of the shrimp should be at the edge of the flat end of the skewer, without any edges showing. Continue until you have skewered all of the shrimp.

Refrigerate until ready to toss with sauce and grill.

To make the marinade and dipping sauce:

In a medium bowl, add the lime zest and juice, vinegar, salt and honey. Whisk until smooth.

Divide the mixture in half. Toss the skewered shrimp with one part of the sauce just before cooking. Let the shrimp marinate with the sauce for about 15-20 minutes. Use the remaining sauce to serve with the grilled shrimp. Serve the shrimp warm or at room temperature.

Serves 6- 8 as an appetizer

4 as a main course. *

*Serve with a gorgeous green jade pearl bamboo rice from our friends at Lotus Foods.

Baked Penne with Farmhouse Sugo

Baked Penne Pasta with Farmhouse Sugo

8 serves

2c whole milk

4T unsalted butter

3T AP flour

1 1/4c Parmesano-Reggiano

1 T kosher salt

pinch nutmeg

1 # pene pasta, cooked al dente

1 ea jar Bella Cucina Farmhouse Sugo Pasta Sauce

8 oz mozzarella, cut into 1/2in cubes

Preheat oven to 350°F

Warm milk over low heat. Melt the butter in a medium saucepan over medium heat until melted. Whisk in flour until there are no longer any lumps. Continue to whisk as the flour cooks for 4 minutes. Slowly pour the warm milk into the roux, whisking all the while. Cook The Béchamel, stirring occasionally, until it has thickened and is smooth. Whisk in 1/2c parmesaeno, 1T salt, and nutmeg. Then stir in the sugo pasta sauce.

In a large bowl combine the pasta, sauce, mozzarella, and 1/2c parmaseno. Transfer pasta to an oiled oven safe casserole dish and top with 1/4c parmesaeno. Bake for 40 minutes or until the top of the pasta is golden brown and bubbly around the edges.

Chicken Tagine with Pumpkin + Chickpeas

CHICKEN TAGINE WITH PUMPKIN AND CHICKPEAS
A tagine is a traditional stew and cooking pan from Morocco.

Ingredients:
6 large whole chicken legs (with thighs), skins removed.
2 tsp. cumin, crushed seeds or powder
2 large onions, peeled and quartered
2 Tablespoons butter
1 Tablespoon extra-virgin olive oil
coarse salt + pepper
3 garlic cloves, sliced
1 cup pumpkin pesto or 1 cups organic pumpkin puree.
pinch of ground cinnamon
1 Tablespoon chopped Italian parsley
2 cups chicken stock
1 cup cooked chickpeas

Season the chicken legs with salt and pepper. If using cumin seeds, toast the seeds over medium heat just until you smell the flavors releasing. Crush in a mortar + pestle or with the bottom of a heavy pan. Sprinkle the cumin over the chicken. Set the aside.

Preheat the oven to 400 degrees. In a skillet over medium heat, saute the onions in butter and olive oil until softened. Season with salt and continue cooking until the onions are cooked, about 10 minutes. Add the pumpkin pesto, garlic, cinnamon and parsley. Stir until blended. Remove the mixture from the pan and place in a large tagine cooker.

Arrange the chicken legs over the mixture in one layer, skin side up. Add the chicken stock.
Cover the tagine and bake for 20 minutes, or until the liquid is bubbling. Reduce the heat to 175 degrees. Add the chickpeas and continue cooking for another 30 minutes, or until the chicken legs are tender to the touch of a fork.

Serve the chicken tagine over Sardinian Fregola.

Serves six.

Vidalia Onion + Goat Cheese Tart

Vidalia Onion and Goat Cheese Tart

This savory tart is so easy to make you will want to make sure you always have these ingredients on hand. I love to serve it warm with a lightly dressed arugula green salad.

Tart dough:

1 ½ cup flour

1 tsp. Salt

2 tbsp. Parm cheese

12 tbsp. Butter, cold cut into 1 inch pieces

2 tbsp. Cold water

Preheat oven to 400 degrees.

IN food processor, flour, salt and cheese. Pulse mixture until combined. With motor running , add butter in pieces until mixture is crumbly. Add water until process just until dough comes together, about 10 seconds.

Turn out dough onto floured surface. Cut dough into thirds. Roll two pieces of dough into 12 inch cylinders and line side of 9 inch removeable fluted tart pan.Press in dough until sides are about ¼ inch thick. With a sharp knife, scrap off any excess dough from edge of tart pan. Place last piece of dough in center of tart pan, With heel of hand, press in dough from center to edges until bottom is evenly covered about ¼ inch thick. Prick bottom of dough with fork and bake in oven for 10-12 minutes or until dough is lightly golden in color. Remove from oven until ready to use.

Tart filling:

6 eggs

11 oz. Goat cheese, softened

1- 6 oz. Jar Vidalia onion pesto

2 tbsp. Parm cheese

2 tbsp. Fresh thyme

1 tsp. Salt

1/8 tsp. Freshly cracked black pepper

In medium mixing bowl, whisk together eggs, goat cheese, pesto, parm cheese, thyme, salt and pepper until smooth and thick. Pour into prepared tart shell. Be careful not to overfill. Bake until top of tart is brown and bubbly, about 20-25 minutes. Tart will continue to cook when removed from oven.

Cool slightly and serve in wedges .

Serves 6

Tagliatelle with Fresh Fava Beans + Preserved Lemon Cream

Tagliatelle with Fresh Fava Beans + Preserved Lemon Cream
Celebrate the fresh flavors of spring with this recipe which takes full advantage of the first fresh crop of fava beans and the floral undertones of our unique Preserved Lemon Cream. If fava beans are not available, use roasted asparagus or fresh English peas instead.

Ingredients: 1/3 cup Tuscan Extra Virgin Olive Oil, 16 oz.
1/2 cup mascarpone cheese
6 ounces Preserved Lemon Cream
1 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
Parmigiano-Reggiano shavings, for garnish
1 pounds fava beans, shelled
1 pounds tagliatelle or other pasta (choose a high-quality durum wheat pasta)

Directions:
In a large pot, bring 4 quarts of salted water to a boil. Add the fava beans and cook until tender, about 2 minutes. Ladle the beans out of the water and set aside until they are cool enough to handle, then remove and discard their skins.

Add the pasta to the boiling water and cook until al dente. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss and serve, topped with Parmigiano-Reggiano shavings.

Applewood Smoked Chops with Sauteed Brussels Sprouts + Chestnuts

Applewood Smoked Chops with Sauteed Brussel Sprouts & Chestnuts.

Preheat oven to 400 degrees

2 applewood smoked pork chops on the bone {you can also use uncured pork chops and saute with applewood bacon instead of oil}
1 Tablespoon olive oil
2 handfuls of fresh brussel sprout bulbs, washed, trimmed of ends and cut in half. The smaller the better, here.
4 roasted chestnuts {you most likely won't have chestnuts laying around, so you might substitute with canned or a tablespoon of puree mixed with broth for flavor}.
2 Tablespoons cider vinegar
sprig of fresh sage
1/4 cup Cranberry Conserve
Salt & Pepper to season

In 1 quart of salted boiling water, blanch the brussel spouts just until cooked al dente when pierced with a sharp knife.
In a medium saucepan, heat the oil over medium high heat. Sear the chops until caramelized on front and sides. Turn over.
Add the brussel sprouts, chestnuts, cider vinegar and sage. Cook in the oven uncovered just until the sprouts are tender and the chops are done {about five-seven minutes}.
Serve with a dollop of Cranberry Conserve.

Branzini with Preserved Lemons, Olives and Salsa Verde

Branzini with Preserved Lemons, Olives and Salsa Verde

I like to bake this dish in a terracotta planter base (one without a hole in the bottom) and serve it from oven to table.

4 - 6 oz. sea bass or other fish, such as halibut, cod, tilapia or even salmon. {make sure you buy only safely & humanely approved sea bass}
1/4 c. sliced Preserved Lemons, about 3 wedges (rinse lemon and remove and discard pulp before slicing)
1/2 c. Citrus Fennel or Antipasti olives
{our NEW! Citrus fennel olives will be on our website soon}.
3 T. Olive oil from the antipasti Olives
Wild Oregano & Sage aromatic salt (or kosher salt)
Freshly cracked pepper to taste

Preheat oven to 375 degrees F.
Cut fillets into 2-inch pieces and place in an oven proof baking dish or terracotta platter. Scatter the preserved lemon slices and olives over the fillets. Drizzle with olive oil and season with the salt and pepper. Bake until the fish is just cooked (it should be firm to the touch), 7-10 minutes.

To make the sauce:

Salsa Verde
1/2 c. Italian parsley leaves
2 T. plus 1 teaspoon champagne vinegar
Zest and juice of 1 lemon
2 T. chopped fresh chives
2 T. capers, drained or rinsed, if salt packed
2 large cloves garlic, chopped
1 t. coarsely chopped sage leaves
1 t. fresh oregano leaves
1 t. kosher salt
1 t. freshly cracked black pepper
3/4 c. Tuscan Extra Virgin Olive Oil
2 T. aromatic lemon oil (optional)- not currently on the site, but available.

In a blender or food processor, add all of the ingredients except the oils. Process on high speed, slowly adding the olive and lemon oils in a steady stream through the top of the blender or processor, until the mixture is smooth and emulsified.

Makes 1/2 cup.

NOTE: you can substitute salsa verde with Bella Cucina Garden Herb Sauce.