Warning: Use of undefined constant WPE_CLUSTER_ID - assumed 'WPE_CLUSTER_ID' (this will throw an Error in a future version of PHP) in /home/dinneri0/public_html/wp-content/mu-plugins/wpengine-common/plugin.php on line 14

Warning: Use of undefined constant PWP_NAME - assumed 'PWP_NAME' (this will throw an Error in a future version of PHP) in /home/dinneri0/public_html/wp-content/mu-plugins/wpengine-common/wpe-sec.php on line 63
February 2011 - Dinner in Venice

Archives for February 2011

Fava Bean Soup with Peas and Arugola


Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 618

Warning: Invalid argument supplied for foreach() in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 625

Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 618

Warning: Invalid argument supplied for foreach() in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 625
Fava Bean Soup with Peas and Arugola

Fava Bean Soup with Peas and Arugola

Fava beans , also known as known broad beans, have been part of the human diet from time immemorial. They were probably one of the staples in ancient Israel, since they are mentioned more than once in the Mishnah. Archaeologists even found charred samples in Israel near Nazareth, dating back to 4900 BCE! They were also cultivated in ancient Egypt, Greece and Rome, and remained for a long time the only bean available in Europe – until other types were brought from the Americas in the 1500’s.
In Central and Southern Italy, fava beans announce the warm season, and people wait excitedly for their arrival at the local markets. When purchased fresh, the beans need to be removed from their pods, blanched, and then popped out of their skins, which is something I look forward to doing while watching the latest Mad Men episode. If you are not so patient, you can skip all these steps by buying them frozen. I never ate fava beans at home in Venice, they were always a treat  that I enjoyed when visiting my grandmother in Tuscany: she gave them to me right out of the shell and dipped in olive oil, accompanied by a slice of fresh Pecorino cheese – a match made in heaven! In the winter, Nonna would also make a puree from dried fava beans with escarole, which she served with simple Tuscan bread.

Fava Bean Soup with Peas and Arugola

Ingredients

  • (serves 4)
  • 12 oz peas (fresh or frozen)
  • 12 oz fava beans (fresh or frozen)
  • 1 packed cup arugola
  • 1 qt vegetable stock
  • 4 tbsp extra-virgin olive oil
  • 2 red onions
  • salt and pepper to taste

Directions

Mince one onion.

Heat 2 tablespoons oil in a pot and cook the onion in it for 2 minutes.

Add the peas and fava beans and the chopped arugola.

Cook for 2 more minutes, add the stock and cook for 30 minutes, stirring occasionally.

Season with salt and pepper.

Cut the second onion into thin slices and sauté' them in the remaining oil until slightly crunchy. Serve the soup hot, drizzle with more oil to taste, and decorate with the sautéed onion and some fresh arugola.

https://dinnerinvenice.com/2011/02/28/fava-bean-soup-with-peas-and-arugola/

Gratinated Tomatoes


Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 618

Warning: Invalid argument supplied for foreach() in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 625

Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 618

Warning: Invalid argument supplied for foreach() in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 625
Gratinated Tomatoes

Gratinated Tomatoes

Gratinated Tomatoes

Ingredients

  • (serves 6)
  • 8 medium tomatos, firm
  • 6 tablespoons extra-virgin olive oil
  • 8 heaped tablespoons plain bread crumbs
  • 4 tbsps freshly chopped parsley, or 1 tbsp dried oregano
  • 2-3 minced anchovies (oil-packed or salt-packed and rinsed)(optional)
  • salt to taste (1/2 teaspoon or less)
  • black pepper
  • pine nuts to decorate

Directions

Cut the tomatoes in half horizontally, scoop out the seeds and pulp, sprinkle the inside with salt and drain for 30+ mins. Save the pulp.

In a bowl, mix the plain breadcrumbs, with the parsley (or oregano), olive oil, minced anchovies, salt and pepper to taste, and enough of the pulp that you saved to make a smooth and moist filling (it should be about as firm as ground meat).

Stuff the tomatoes with the mixture and bake for 40 minutes in a 400 F oven.

https://dinnerinvenice.com/2011/02/20/gratinated-tomatoes/

Chocolate Cake with Dates and Almonds


Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 1110

Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 618

Warning: Invalid argument supplied for foreach() in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 625

Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 618

Warning: Invalid argument supplied for foreach() in /home/dinneri0/public_html/wp-content/plugins/hover-pin-it/lib/simple_html_dom.php on line 625

Chocolate Cake with Dates and Almonds (Dairy or Parve)

The Jewish New Year for Trees falls on the 15th of the month of Av – February 8th this year. There is a wide-spread custom of eating several different kinds of fruit, mindfully and in a specific order (the ‘seder’), with the idea that they symbolize different aspects of the world – which we need to understand in order to come closer to God. This custom originated in Isaac Luria’s  Kabbalistic circles in old Safed, and was first described in detail in the manual ”Pri Etz Hadar,” [“The Fruit of the Majestic Tree”], published in Venice in 1728. Not only was Venice one of the main centers of Jewish learning and Hebrew printing at the time, but also of the kabbalistic movement. While several authorities condemned the pamphlet (kabbalah was wide-spread, but still quite controversial!), it continued to be widely circulated and published. Fast-forward to our time: many Jews all over the world still celebrate this ancient agricultural festival by gathering a bunch of friends and family together, and serving as many different fruits as possible, making sure to include the 12 fruits “of Israel”, to which we attribute a symbolic meaning. And of course there are cups of wine, and it all ends with great desserts! Try this cake, which incorporates two of the symbolic fruits: dates and almonds.

Chocolate Cake with Dates and Almonds (Dairy or Parve)

Ingredients

  • Dough:
  • 2 (scant) cups sifted pastry flour or all-purpose
  • 3 tablespoons sugar
  • 4 heaped tablespoons unsweetened cocoa powder
  • 1/2 stick of butter or margarine, or 1/4 cup olive or canola oil
  • 1 pinch salt
  • 1 large egg
  • Filling:
  • 3.5 ounces bittersweet chocolate
  • 2/3 stick butter or margarine, or 1/4 cup almond oil
  • 1 and 1/2 cup coarsely ground toasted almonds
  • 1 heaped cup powdered sugar
  • 1/2 coffee spoon ground cinnamon
  • 2/3 cups pitted dates

Directions

In a large bowl, combine the sifted flour with the cocoa powder, 4 tablespoons warm water, salt, sugar, and the butter or margarine, softened and cut into pieces.

Knead and shape into a ball, cover it and allow to rest for at least 30 minutes.

In the meantime, Prepare the filling: grind the dates, and melt the chocolate in the microwave with the butter (or margarine, or oil).

Add the powdered sugar, ground almonds, dates, and cinnamon.

Combine well and allow to cool.

Roll the dough into a thin rectangle over a large sheet of plastic wrap or parchment; brush the top with melted butter and spread with the filling.

Roll the dough over the filling helping yourself with the plastic wrap, then shape this “salami” into a ring and arrange it into a baking pan (previously lined with parchment, or greased and floured) . Brush with a little more butter or oil, and bake for 350 F in a preheated oven for about one hour. Serve cold, dusted with cinnamon, cocoa and powdered sugar.

https://dinnerinvenice.com/2011/02/01/chocolate-cake-with-dates-and-almonds-dairy-or-parve/