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.

Buon appetito! copyright 2011 Alisa Barry

Lemon + Mint Poundcake with Preserved Lemon Whipped Cream

LEMON & MINT POUNDCAKE WITH PRESERVED LEMON WHIPPED CREAM and FRESH BERRIES IN SEASON

A classic Bella Cucina recipe, we get requests for it all the time. A delicious and simple cake for dessert, tea, or breakfast.

4 large eggs
1 1/3 cups sugar
1/8 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 wedgesBella Cucina Preserved Lemons, diced , OPTIONAL
(remove the pulp and rinse the lemons before dicing)
1 ¾ cups all-purpose flour, sifted
½ teaspoon baking powder
2 Tbsp. chopped fresh mint, OPTIONAL {we decided to add this in to the cake to incorporate herbs from the garden. It was a delicious new addition to the recipe!}
½ cup heavy cream at room temperature
5 ½ tablespoons unsalted butter, melted then cooled
1 Jar Bella Cucina Preserved Lemon Cream
1 cup fresh berries in season {we used fresh blueberries from the garden}

Preheat oven 350°

Butter a 9-by-5-inch loaf pan and dust with flour, shaking off the excess.

In a large mixing bowl, whisk the eggs, sugar, salt, and vanilla extract until blended. Stir in the lemons until combined. Fold in the sifted flour and baking powder. Add the heavy cream, stirring until incorporated. Gently fold in the melted butter and oil. Once combined, pour into the pan and bake in center of the oven until golden brown and a toothpick placed in the center comes out clean, about 60 minutes.

Remove from the oven and set on a wire rack to cool.
Serve with 1 cup Bella’s Preserved Lemon Cream folded in with 1 cup whipped fresh heavy cream. Garnish with fresh berries and a sprig of mint.

Serves eight

Buon appetito! copyright 2011 Alisa Barry

Artful Eating Inexpensively

Eating well should be accessible to all. Good food doesn't have to be expensive, even when you are shopping for the highest quality ingredients at a specialty food store. I have found that to eat well you need to shop well.
Some of the most inexpensive ingredients just happen to be my favorite ingredients.

Chicken thighs, potatoes and cauliflower were always a staple when I was growing up. Feeding a family of nine was no easy chore for my mom. Though none of us kids ever knew it by the way she cooked, there is no doubt that many of her meals were planned around a strict budget.
Whether on a budget or just looking for an inexpensive easy, artful meal, this one is for you.
Layers of lemon are integrated into each component of the dish and melt together perfectly on the plate and the palate.
Chicken thighs are dusted in Citrus Fennel Savory Salts

Preserved Lemon vinaigrette makes a tangy dressing for the arugula greens.
It's creamy texture and tart flavor adds an unexpected depth of flavor to the dish.

The creamy cauliflower and potato puree is lightened and brightened up with a hint of Preserved Lemon Cream.
And you thought lemon cream was just for dessert!

Make plenty extra of this dish. You and your family will definitely want to pack this up for tomorrow's lunch!

BAKED LEMON CHICKEN WITH LEMONY POTATO CAULIFLOWER PUREE AND ARUGULA GREENS

8 chicken thighs, skin on {optional}
2 Tablespoons Citrus Fennel Savory Salt
2 Tablespoons unsalted butter
1 Tablespoon extra virgin olive oil
1 head of golden cauliflower {white cauliflower works just as well but I love the golden color}
1 pound yukon gold potatoes, leave skins on for flavor and vitamins
2 Tablespoons unsalted butter
1 Tablespoon Preserved Lemon Cream
1 Large handful of baby arugula or mizuna greens
salt and pepper to taste

For the vinaigrette:
1 Tablespoon Preserved Lemon Cream
1 Tablespoon Extra Virgin Olive Oil

Preheat the oven to 350 degrees.

Dust the chicken thighs on both sides with the salt. In a very large saute pan, heat the butter and olive oil over medium heat until the butter is melted. Add the chicken thighs skin side down and cook until the skin is golden brown, about 5-7 minutes.
Turn over and cook on the other side for about 2 minutes. Remove from heat and place in oven for 10-15 minutes or until chicken is cooked through.

While chicken is cooking, bring 4 quarts of water to a rolling boil in a large saucepan. Cut the potatoes into 1/2 inch pieces. Remove the core and leaves of the cauliflower and cut florets into smaller pieces. Add the potatoes and cauliflower to the water with a pinch of salt. Cook until both vegetables are easily pierced with a knife and overly tender. Remove from heat and drain.
Place the potato and cauliflower mixture with the butter in a mixer and with the whisk attachment, puree until mixture is smooth. Add the lemon cream and mix just until blended. Texture will be slightly coarse, but smooth.

In a small bowl, whisk in the olive oil into the lemon cream.
When ready to serve, toss the greens with just enough vinaigrette to coat the leaves lightly.

Serves four.

Buon appetito!
copyright 2008 Alisa Barry