Savory Dishes | The Artful Gourmet :: Food Stylist | Photographer | Blogger

July 11, 2012November 29, 2020

Butternut Squash Agnolotti w/ Brown Butter, Sage & Pine Nuts | Chicken Marsala Ravioli w/ Wild Mushroom & Leeks

There’s some new kids on the block – and some mighty tasty ones at that. Buitoni reached out to me and asked me to create some recipes to go with their two new stuffed pasta flavors which are totally rockin’!

The Roasted Butternut Squash Agnolotti is a luscious half-moon pasta generously filled with oven-roasted Butternut Squash, Impastata Ricotta, aged Parmesan and Grada Padano cheeses, accented with amaretti cookie crumbs. I decided to create a luscious sauce with Brown Butter, Sage, Pancetta, Shallots, and Toasted Pine Nuts.

The savory Chicken Marsala Ravioli is a delicate pasta filled with all-natural white meat chicken, roasted portabello mushrooms and caramelized onions with Impastata Ricotta, aged Parmesan and Asiago cheeses, accented with Marsala wine. To compliment the savory chicken and mushroom flavors inside, I created a Wild Mushrooms, Leeks, and Thyme in a Garlic, Wine and Cream Sauce to go with.

The fresh pasta cooks super fast (approximately 5-6 minutes) so you’ll want to get your sauce going first before you cook the pasta, or you can cook the pasta first and set it aside until you add it to the sauce at the end to coat.

I recommend a dry white wine such as Sauvignon Blanc or or a dry Rose to go with the Butternut Squash Agnolotti, and a light red table wine such as Montepulcciano d’Abruzzo or Pinot Noir to accompany the Chicken Marsala Ravioli. Serve both with a side of toasty garlic bread and a simple Arugula or Romaine salad with some shaved Parmesan cheese a light lemon vinaigrette dressing (a few tablespoons of extra-virgin olive oil, two teaspoons of Dijon or grainy mustard, a squeeze or two of lemon and salt and pepper).

Roasted Butternut Squash Agnolotti w/ Brown Butter, Sage, Pancetta, Shallots and Toasted Pine Nuts

Butternut Squash Agnolotti with Brown Butter, Pancetta, Shallots, Sage, and Toasted Pinenuts

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

1 package Buitoni Butternut Squash Agnolotti
1 tbsp extra-virgin olive oil
2 garlic cloves, minced
1 shallot, minced
4 oz. pancetta, diced
1/2 cup chicken stock
2 tablespoons fresh sage leaves, chopped
1/2 cup fresh Parmesan cheese, grated, plus extra for garnish
1/4 cup pine nuts, toasted, for garnish
Sea salt and freshly ground pepper, to taste

Instructions

Boil water in a large saucepan and season with salt and olive oil. Cook stuffed pasta according to package directions (about 4-6 minutes) and drain; set aside.
Heat a tablespoon of extra-virgin olive oil in a large saute pan over medium heat. Cook garlic and shallots for about two minutes until lightly browned. Add pancetta and cook until crispy and browned. Add chicken stock and sage to the pan and reduce over medium-high until sauce thickens. Lower heat and add cooked Agnolotti to the sauce; toss to coat.
Toast pine nuts in a small pan over medium heat until lightly golden brown, remove from heat.
Transfer to a serving dish and sprinkle with extra Parmesan cheese, kosher salt and freshly ground pepper (to taste), toasted pine nuts and a few sage leaves for garnish.

Notes

Serve pasta with a simple Arugula salad tossed in a light lemon Vinaigrette dressing and some toasted garlic bread. Wine pairings: Sauvignon Blanc, dry White table wine or Rose.

https://www.theartfulgourmet.com/2012/07/new-buitoni-stuffed-pasta-flavors-2-rockin-sauce-recipes/

Chicken Marsala Ravioli with Wild Mushrooms, Leeks, Thyme in a Garlic Wine Cream Sauce

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4

Ingredients

1 package Buitoni Chicken Marsala Ravioli
3 tablespoons butter
2 cloves garlic, minced
1/2 shallot, minced
1 leek, rinsed, trimmed and sliced
3.5 ounces Wild Mushrooms (Chanterelle or Porcini)
1/2 cup white wine
1/2 cup chicken broth
1/2 cup half and half or heavy cream
1 tablespoon thyme leaves, chopped
1 tablespoon fresh Italian parsley, chopped
Dash of Sea Salt (I used Pink Himalayan Onion Sea Salt)
Fresh ground black pepper
5-6 sprays White Truffle Oil (equal to 1 teaspoon) - optional
1/4 cup Parmesan cheese, shredded

Instructions

Boil water in a large sauce pan (with some salt and olive oil). Cook pasta according to package directions (approximately 5-7 minutes). Drain and set aside.
Melt butter over medium heat in a large saute pan; add garlic and shallots and cook about 2 minutes until translucent. Add leeks and mushrooms and saute until brown, about 7 minutes. Turn heat up to medium-high and deglaze the pan with wine and broth, until sauce thickens and reduces by half, for about 5 minutes. Add cream and stir in chopped thyme and parsley and season with salt and pepper, to taste. Cook on low for about 1 minute, stirring often.
Return cooked Ravioli to sauce pan and toss to coat with the sauce, cooking over low heat for about 1 minute. Add a few sprays of Truffle Oil if using.
Transfer pasta and sauce to a serving dish and sprinkle with Parmesan cheese. Garnish with additional chopped thyme and parsley if desired. Serve immediately.

Notes

Serve Chicken Marsala Ravioli with a simple green or Arugula salad with shaved Parmesan cheese and a light lemon Vinaigrette dressing and some toasted garlic bread. Wine pairing: Pinot Grigio, Pinot Noir or light red Italian table wine such as Montepulcciano d'Abruzzo.

https://www.theartfulgourmet.com/2012/07/new-buitoni-stuffed-pasta-flavors-2-rockin-sauce-recipes/

Check out more of Buitoni’s awesome pastas and sauces on their website

Follow Buitoni on Twitter @Buitoni

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Get more great recipes for Buitoni on Pinterest

*This is a sponsored post by Buitoni. All recipes, recommendations and opinions are my own.

June 20, 2012September 26, 2020

Summer in a Bowl: Vodka Cream Sauce Pasta w/ Basil, Mozzarella & Sundried Tomatoes

There’s a great little place in my neighborhood called Todaro Bros. – a small, locally-owned deli and grocery store that sells fresh and imported Italian food and other gourmet groceries. I usually stop in at least once a week to peruse their cheese department and sample some of their fresh house-made mozzarella, just for kicks (it’s that good!).

It’s impossible to walk in there and just buy one thing – I’m like a kid in a candy store! I found these gorgeous sun-dried tomatoes marinated in herbs and oil and picked up some fresh mozzarella, basil, oregano, chives, tomato sauce, cream and pasta to make a fresh, tasty Summer pasta dish with a Vodka Cream Sauce.

I made it with spaghetti but you could serve this tasty Vodka Sauce with virtually any pasta you wish. It’s tangy, velvety and full of flavor, and the fresh basil gives it a peppery flavor which is rounded out by the creamy fresh mozzarella and sweet sun-dried tomatoes. I also threw in a few pieces of crumbled cooked bacon into the sauce to give it an extra layer of flavor (which is totally optional but also totally worth it!)

Top off the pasta with fresh basil leaves, red pepper flakes, coarse Mediterranean sea salt and fresh ground pepper…

and of course big chunks of fresh mozzarella…

and you’ve got Summer in a Bowl.

YUM. Let Summer begin!

Summer Pasta w/ Vodka Sauce, Fresh Basil, Mozzarella & Sundried Tomatoes

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4-6

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1/2 small shallot, diced
3-4 slices cooked bacon, crumbled (optional)
6-8 marinated sun-dried tomatoes, cut into halves or quarters
1 quart tomato sauce (store bought or homemade, pureed smooth)
1 cup of vodka
1/2 cup of heavy cream
1 teaspoon fresh oregano, minced
1 teaspoon fresh chives, chopped
Coarse sea salt and fresh ground black pepper, to taste
fresh unsalted mozzarella, torn into medium pieces, for garnish
fresh basil leaves, whole or torn, for garnish
red pepper flakes (optional), for garnish
1 pound package of cooked and drained pasta (spaghetti, linguine or penne)

Instructions

Cook pasta in a large saucepan according to package directions (until al dente) and drain (reserving a few tablespoons of the pasta water for later); set aside. Meanwhile, cook the bacon over medium heat for about 15 minutes until crispy, drain and crumble.
Heat oil over medium-high heat in a large saucepan or pot. Add garlic and shallots, saute until soft and translucent, about 2 minutes. Add crumbled bacon and sun-dried tomatoes, add salt and pepper to taste. Saute for an additional 5 minutes and turn heat down to medium-low.
Stir in tomato sauce and vodka into the same saucepan and let simmer (approximately 20 minutes) until the sauce thickens and cooks down. Stir in the heavy cream, fresh oregano and chives and let simmer on low for another few minutes until sauce is heated through.
Return the pasta back to the large saucepot and ladle some of the sauce into it, along with a few tablespoons of reserved pasta water and toss to coat.
Ladle coated pasta into serving dishes and top with additional vodka sauce. Garnish with fresh basil leaves, mozzarella, red pepper flakes and salt and pepper to taste.

https://www.theartfulgourmet.com/2012/06/summer-in-a-bowl-vodka-cream-sauce-pasta-w-fresh-basil-mozzarella-sundried-tomatoes/

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Other Vodka Pasta Recipes you may enjoy:

Emeril’s Pasta with Vodka and Sausage

Pioneer Woman’s Pasta alla Vodka

Rachel Ray’s You Won’t Be Single for Long Vodka Cream Pasta

June 14, 2012June 28, 2012

A Delish Father’s Day Menu

Summertime is always my favorite time of year – when the sun is always shining, a warm breeze is in the air, and all the flowers, fresh herbs, fruits and vegetables are in full bloom. Everyone is out grilling BBQ, visiting the farmer’s markets, having picnics in the park and enjoying the sunny, lazy days with friends and family. With Summer quickly approaching, I created this great Father’s Day Menu you’ll love: Grilled Rosemary and Garlic Steak with Portabella Mushrooms and Peppers, a Bistro-Style Herbed Potato Salad and a refreshing Watermelon-Strawberry Salad.

This is an easy and delicious recipe for Grilled Rosemary and Garlic Steak with Portabella Mushrooms and Peppers that has a tangy garlic and red wine flavor. Start with Tavern Direct Roasted Garlic Cabernet (or any red-wine and garlic vinaigrette dressing) to marinate the steak and veggies before grilling to give it a tender robust flavor. After grilling, top it all off with Steak Sauce, fresh rosemary and a bit of Kosher salt and fresh cracked pepper for a healthy, tasty Summer BBQ!

This Watermelon and Strawberry Salad is a simple combination of fresh watermelon, strawberries and a few blueberries mixed in with a little bit of lemon juice, sugar and water to make a simple refreshing syrup to macerate the fruit. This is how we traditionally make the fruit salad but you can also toss the fruit in a citrus-infused balsamic vinegar for a tangy contrast with the sweet fruit – I recommend Tavern on the Green Citrus Balsamic– a refreshing blend of orange, tangerine and lime essence.

The French-Bistro Herbed Potato Salad is made with salt potatoes and fresh herbs, a lightened up version from the heavier mayonnaise-laden salads from our family picnics of the past. It calls for salt potatoes (red or yellow), shallots, parsley and thyme tossed in an oil, vinegar and Dijon mustard base making it light and tangy. Fresh parsley adds some green…and the sweet shallots mixed with thyme, dill and onions gives it a nice tangy flavor. I added some dried dill (you could also use fresh) and a few chopped green onions for an extra dash of flavor – enjoy!

Roasted Garlic and Rosemary Steak with Portabella Mushrooms and Peppers

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Yield: 4

Ingredients

4 steaks (T-bone, NY Strip or Ribeye), about 1 ½ inches thick
3 red, yellow & orange peppers, julienned
3 Portabellos, stems removed, sliced
1 cup Tavern Direct Roasted Garlic Cabernet Marinade (or red-wine vinaigrette dressing)
Kosher Salt
Freshly ground black pepper
Steak Sauce, for serving if desired (Tavern Direct or desired brand)
A few sprigs of fresh rosemary, snipped

Instructions

Preheat a charcoal grill or grill pan to medium high. Preheat a separate medium-sized sauté pan over medium heat.
Place steaks in a baking dish or large freezer bag and pour marinade over steaks, coating evenly. Sprinkle steaks with salt and pepper and rosemary and let marinate for up to 1 hour at room temperature uncovered.
Slice bell peppers and Portobello mushrooms and marinate in separate mixing bowls. Sprinkle salt and pepper over both and mix through, marinating for approximately 30-45 minutes.
Spray the sauté pan with cooking spray or olive oil. Sauté the sliced peppers until soft and slightly browned about 5-7 minutes. Remove and cover with foil.
Spray the grill or grill pan with cooking spray or olive oil and place Portabella mushrooms on grill. Cook approximately 5-7 minutes per side until soft and grill marks appear. Remove and cover with foil on a separate plate.
Let the charcoal grill or grill pan heat up to high again. Spray with oil and cook steaks approximately 5 minutes per side (for medium rare), 7-8 minutes per side (for medium).
Remove steaks from grill and let sit for 5-10 minutes under foil tent to let juices redistribute. Plate and serve steaks with mushrooms and peppers.?Drizzle the Steak Sauce over steak, if desired.
Sprinkle Kosher salt and pepper to taste. Garnish with fresh rosemary.
Serves 4.

https://www.theartfulgourmet.com/2012/06/a-perfect-summer-fathers-day-menu/

Bistro-Style Herbed Potato Salad

Serving Size: 6-8

Ingredients

2 pounds salt potatoes, halved (or new potatoes)
Sea salt and freshly ground black pepper?
1/4 cup olive oil (light yellow, not extra virgin)
3 tablespoons Dijon or grainy mustard
2 tablespoons Champagne or white wine vinegar
1 small shallot, minced
3 tablespoons chopped fresh parsley
1 tablespoons chopped fresh thyme
1/2 tablespoons fresh dill
½ teaspoon dried Fines herbes
1/4 small Vidalia onion, chopped fine
1-2 green onions, sliced

Instructions

Place potatoes in a large pot of cold salted water so that potatoes are covered approximately under 1 inch of water. Bring to a boil and reduce to a simmer and cook until potatoes are tender, about 15 minutes.
Cool potatoes under cold water then drain and set aside.
To make the salad dressing: whisk together oil, mustard, vinegar, shallot, and herbs in a bowl; season with salt and pepper. Add cooked potatoes and chopped onion and 1/2 of the green onions to the dressing and toss to combine.
Let salad cool and marinate at room temperature, then garnish with additional green onions and parsley for serving.

https://www.theartfulgourmet.com/2012/06/a-perfect-summer-fathers-day-menu/

Strawberry-Watermelon Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 6

Ingredients

1/2 cup sugar
1 cup water
1/4 watermelon, cubed
3 cups strawberries, halved
1/2 pint fresh blueberries
fresh mint or micro greens, for garnish

Instructions

To make the simple syrup, bring sugar and water to a boil in a small saucepan, let simmer for about 5 minutes and cool.
Place watermelon, strawberries and blueberries in a large bowl and add the syrup, mixing well. Add a dash of lemon juice and garnish with mint or microgreens.

https://www.theartfulgourmet.com/2012/06/a-perfect-summer-fathers-day-menu/

*Chef’s Note: The only thing missing is dessert and wine to make it a full meal: I recommend a lovely lemon or pistachio gelato for dessert, and a bold Cabernet or hearty red wine to pair with the Steak and salads.

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Find Tavern on the Green Products online at www.taverndirect.com – all their products were designed by Lou Bivona, a Rochester native, in conjunction with the legendary NYC restaurant in Central Park, Tavern on the Green. With every sale, a portion of all proceeds goes to the charity National Center for Missing and Exploited Children (NCMEC).

June 7, 2012

Thai Sea Bass in Banana Leaves

This is a lovely Thai dish, not only in taste but in presentation. I made this with some good friends of mine in Atlanta over Memorial Day weekend on their Big Green Egg grill. If you haven’t seen one of these things – its totally cool and easy to use. And it’s BIG. And GREEN. And looks like and EGG. It’s actually a ceramic grill and smoker that reaches temperatures up to 700 degrees F and has the ability to grill, smoke or steam everything on the planet in about 15-20 minutes. Very cool. Anyways, we decided to make this Thai Sea Bass in Banana Leaves recipe from their Big Green Egg Cookbook and took a trip over to the Dekalb Farmer’s Market (which is also totally awesome if you haven’t been there – you must!). We picked up some fresh Sea Bass steaks (you can also use fillets), herbs, red curry paste, and banana leaves (which actually come frozen and need to be defrosted and cut down to size first before using).

Banana leaves are often used in Thai cooking to wrap around fish and add subtle flavor to whatever food they surround. This recipe was surprisingly easy to make and had wonderful tasty Asian flavors from the fresh herbs (basil, mint, cilantro, ginger and garlic and Thai chile) and lime. The red curry sauce is also easy to make by adding some paste to coconut milk and chicken stock and letting it simmer down while you grill/steam the fish in the banana leaves on the Big Green Egg. You just lay down a strip of the herb mixture, top it with some fish and lime slices, drizzle a little bit of oil, salt and pepper and then wrap the fish up in the leaves into cute little packets and throw them on the Big Green Egg (or any covered grill will do). After about 15-20 minutes you just unwrap the little packets, and top the fish with the curry sauce and serve with a side of lemony buttered green beans and fresh corn on the cob to go with it. Fresh, healthy and delicious.

Ingredients

1 (15 ounce) can coconut milk
1 teaspoon red curry paste
1/2 cup chicken stock
1/2 cup firmly packed chopped fresh basil
1/2 cup firmly packed chopped fresh mint
1/2 cup firmly packed chopped fresh cilantro
1/2 cup grated fresh ginger
1/4 cup crushed garlic
1 thinly sliced red jalapeno or serrano pepper
4 banana leaves (cut to 12 inches square)
4 (6 to 7 ounce) sea bass fillets or steaks
1 lime, cut into 8 thin slices
2 tablespoons canola oil or spray
Kosher salt and freshly ground pepper

Preparation

Preheat the EGG (or grill) to 350 degrees F.

Prep fish and lime and set aside to begin making coconut curry.

: Red Curry Coconut Sauce

To make the sauce, combine the coconut milk, curry paste and chicken stock in a small saucepan. Simmer on the stovetop over medium heat for 10 minutes, then keep warm.

: Chopped Herbs

Combine all the herbs (basil, mint, cilantro, ginger, garlic and chile) in a medium bowl and mix well.

: Banana Leaves

Lay the banana leaves out flat,

: Sea Bass & Herbs on Leaves

and place 3 to 4 tablespoons of the herb mixture on the center of each leaf and top each mound of herbs with fish.

: Fish, Herbs and Lime on Leaves

Top each packet with 2 lime slices and 1/2 teaspoon canola oil (or some oil spray).

: Folding Banana Leaf Packets

Season with salt and pepper and begin folding packets by folding the sides of the leaf inward, then fold the top and bottom over and tucking the ends under (kinda like making a banana leaf fish burrito!!).

: Folded Leaves ready for the grill

Secure each packet with butcher’s twine and brush or spray more oil on the outside of the leaves.

Place the leaves directly on the EGG porcelain-coated grid (or regular grill if using) and close the lid. Grill for 7 to 8 minutes per side, until the interior of the fish is opaque (unwrap a package and insert a knife into the fish to test). Transfer the fish to individual plates, remove the twine, open the top, and spoon the curry sauce over the fish. Serve while hot and with a side of buttery lemon green beans and fresh corn on the cob. For wine pairing, serve with a Sauvignon Blanc or Chardonnay.

Serves 4.

—–

Get more great recipes for the Big Green Egg

Check out the Big Green Egg Cookbook

June 2, 2012June 10, 2020

Herbivoracious: Vibrant Vegetarian Recipes & A Cookbook Giveaway!

I recently had an opportunity to meet an amazing author/chef/blogger/photographer at a recent book launch party at Candle 79, Michael Natkin. If you haven’t checked out Michael’s award-winning vegetarian blog, Herbivoracious, then you absolutely must. His creative vegetarian dishes are colorful, fresh and vibrant, and he recently published his first cookbook named after his blog. I had the opportunity to meet Michael at the party and get a signed copy of his cookbook which I absolutely adore (even though I am not a vegetarian) and loved the recipes so much that I wanted to share a few with you and offer a chance for you to enter to win a copy of the amazing cookbook yourself, giveaway courtesy of Harvard Common Press.

The cookbook is full of 150 recipes and global dishes that he has created based on inspiration from his travels around the world: Mediterranean, Middle East and Asia are some of the main areas of influence on his cooking, which has led to his unique dishes full of taste, texture, aroma and gorgeous presentation. Appetizers and Small Plates, Soups and Salads, Sandwiches and Tacos, Pasta and Noodle DIshes, Side Veggie Dishes and Desserts are all colorfully presented in this beautiful cookbook.

Whether you are an omnivore, herbivore, vegan, vegetarian or pescatarian (or just love fresh veggies, salads and healthy recipes) – I know you’ll love this cookbook as much as I do! Michael has also graciously given me two recipes from his cookbook to share with you: Over The Top Eggplant Parmesan and a cool and refreshing Watermelon, Radish and Watercress Salad (see recipes following). Enjoy!

***THIS GIVEAWAY HAS ENDED! CONGRATULATIONS TO OUR WINNER, SHEA ROSS OF ATLANTA GA! STAY TUNED FOR FUTURE COOKBOOK GIVEAWAYS 🙂

Here’s how to enter to win a copy of the cookbook (open to US/Canadian residents only):

Comment on this post: Tell me what is your favorite vegetable or vegetarian dish, or simply why you would like to win the cookbook to receive one (1) entry;
Follow me on Twitter and get an additional entry;
Follow me on Pinterest and get an additional entry;
Become a fan of The Artful Gourmet on Facebook and get an additional entry;
Share this post on Twitter, Facebook, Tumblr or Pinterest with your followers & get an additional entry for each post;

*** VERY IMPORTANT! *** Leave a separate comment for EACH of your entries or only one entry will be counted. For example, leave your first comment about your favorite vegetable or vegetarian dish and why you want to win the cookbook, then add another comment to say “I follow you on Twitter”, another to say “I follow you on Pinterest”, etc. If you already follow me on Twitter, Pinterest and/or Facebook let me know as well, since this counts as an entry.

*NOTE: Please make sure to provide your current email address (which won’t be visible) so I can reach you if you win.

I will randomly draw one lucky winner on Sunday, June 10 at 11 pm EST. Good Luck and enjoy the recipes from Michael’s book below!

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Over-the-Top Eggplant Parmigiana

SERVES 6
1 HOUR (40 MINUTES ACTIVE)

For this no-holds-barred eggplant parmigiana, the eggplant is breaded with panko and pan-fried, layered with fresh mozzarella and homemade tomato sauce, finished in the oven, and then topped with a dice of fresh heirloom tomatoes. It makes a satisfying entrée, and you need only add a green salad to make a celebratory dinner.

I don’t salt and drain eggplant for most uses, but it is worthwhile in this recipe. Extracting some of the liquid makes the eggplant fry up firm yet fork-tender. You don’t want any mush factor in your parmigiana.

Here’s a great tip for breading. Use one hand to put the eggplant in the flour, egg, and bread crumbs. Use the other hand to toss the eggplant in the bread crumbs and into the skillet. By keeping one hand for the wet stuff and the other for the dry, you avoid getting your hands breaded along with the eggplant!

The finest canned tomatoes for Italian dishes come from the area of San Marzano; look for that name on the can.

Ingredients

3 large or 5 smaller globe eggplants (about 4 pounds total)
Kosher salt
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2 cups canned crushed tomatoes (preferably San Marzano)
1 cup all-purpose flour
3 cups panko bread crumbs
4 large eggs, beaten
Vegetable oil, for pan-frying
12 ounces mozzarella, thinly sliced
1 cup freshly grated Parmigiano-Reggiano
2 handfuls fresh basil leaves, coarsely chopped

To Serve

1 1⁄2 cups diced vine-ripened tomatoes (only truly good, ripe tomatoes will do here; don’t use those supermarket ones ripened with ethylene gas)
1 handful fresh basil leaves, coarsely chopped
Kosher salt
Freshly ground black pepper

Directions

Peel the eggplants and slice lengthwise into planks a scant 1⁄2 inch thick. Layer in a colander with a heavy sprinkling of kosher salt between each layer, top with a plate, and weight with some cans. Set aside on a plate to drain for at least 30 minutes. Wipe off excess salt with a paper towel.
Heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the crushed tomatoes and bring to a simmer. Reduce the heat and simmer for 15 minutes, while you make the rest of the recipe. Don’t add salt, because the eggplant will still have residual salt from the draining process.
Set up a rack or baking sheet covered with paper towels for draining the fried eggplant. Butter a 9 x 13-inch baking dish and preheat the oven to 400°F.
Set up for dredging, with plates for the flour and bread crumbs and a shallow bowl for the eggs. Heat a good 1⁄4 inch of vegetable oil in your biggest skillet over high heat. Working with two slices of eggplant at a time, pat them in the flour until they have a dry coating, then drag through the egg, and finally press both sides in the bread crumbs, covering thoroughly. Place them in the skillet, where they should start sizzling immediately. Don’t pack them in too tightly in the skillet; leave yourself some room to work. Flip when brown, about 2 minutes, then brown on the other side. They should be fork-tender at this point (the oven time is just to melt the cheese, not cook the eggplant). Transfer the eggplant to the rack to drain. Repeat with the remaining eggplant, adding more vegetable oil as necessary.
To assemble, set down your first layer of eggplant in the prepared baking dish, and top each slice with a couple tablespoons of tomato sauce, a piece of mozzarella, a bit of Parmigiano, and a bit of basil. Build up three layers, finishing with cheese.
Bake until the cheese is thoroughly melted, about 20 minutes.
To serve: Toss the diced tomatoes with the basil and a pinch of salt. Put an eggplant stack on each plate, and top with 1⁄4 cup of the tomato salad and a grind of fresh black pepper.

—–

Watermelon Radish and Watercress Salad

GLUTEN-FREE
SERVES 4
10 MINUTES

This delicious salad is driven purely by its beautiful ingredients; all you have to do is take a little care to arrange them nicely.

Watermelon radishes are green on the outside, but when sliced you see that they are intensely red in the middle, looking much like tiny watermelons. If you have a mandoline, use it here: It is excellent for slicing them thinly and evenly.

If you have difficulty finding watercress, check the refrigerated produce section of upscale markets. They often carry hydroponic watercress, making this peppery green, once strictly seasonal, available year-round. Look for bright, fresh leaves with no signs of wilting. The tart cress makes a great foil for the sweet figs and pomegranate seeds (or more technically, arils).

Ingredients

1 large watermelon radish, very thinly sliced
Extra-virgin olive oil
4 handfuls watercress, rinsed and dried
1 lemon
4 ripe fresh figs, halved
1⁄4 cup pomegranate seeds
16 shavings Parmigiano-Reggiano or other hard aged cheese
12 toasted walnut halves
Flaky sea salt (such as Maldon)

Directions

Arrange a circle of watermelon radish slices on each of four chilled plates. Drizzle with a little olive oil.
Toss the watercress with a bit of the olive oil and a squeeze of lemon juice. Place a fluffy handful on each plate. This is the critical step to making the salad look nice—aim to make a tall, high mound in the center, and don’t let it spread out.
Add 2 fig halves, 1 tablespoon pomegranate seeds, 4 cheese shavings, and 3 toasted walnut halves to each plate. Sprinkle with flaky sea salt and serve immediately.

—–

Get more great recipes from Herbivoracious

Herbivoracious is also available in an enhanced e-book edition, with 25 videos featuring Natkin touring ethnic markets, introducing ingredients and showing how to choose them, and preparing recipes from the book. The e-book will also offer social media functionality for sharing recipes, photos, and video on Facebook, Twitter, and blogs.

Click here to download a press release.

June 1, 2012September 3, 2022

Cool off with some Spicy Fish Tacos & Summer Wine pairings

Yum

There’s an interesting theory that in the Summertime heat, eating spicy foods actually lowers your body temperature as well as a plethora of other health benefits such as raising your metabolism, improving digestion, mood and aids in better sleep. For a recent photoshoot I did for Miditto.com, we decided to pair some of their monthly wine selections with a spicy dish – and what better than some delicious fish tacos made with a kickin’ spice rub and a fresh mango-avocado-jalapeno salsa?

You can always adjust the heat by increasing or decreasing the amount of cayenne red pepper (or omit it all together if you like the spice flavor without the heat), and to be perfectly honest this spice rub and fruity fresh salsa combination would go great with grilled chicken or shrimp too! I used tilapia for this recipe but you can also substitute any other mild flaky white fish such as cod, orange roughy, flounder, halibut or haddock.

Garnish the tacos with some extra cilantro, jalapeños, fresh cracked black pepper. Some sliced red cabbage would also add a little bit of fresh crunch too. Add a splash of fresh lime juice, a dollop of chipotle cream (recipe follows) — both great toppings to cool the spicy heat!

For wine pairing, Miditto recommends a crisp Sauvignon Blanc, a light dry Rose, a fruity Riesling, a bold red Zinfandel, or spicy Shiraz to compliment the spicy flavors of the dish.

Read more about the best Summer Wines on Food & Wine

Read more about the health benefits of eating spicy foods

Yum

Cool off with some Spicy Fish Tacos & Summer Wine pairings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4.

Serving Size: 1 taco

Spicy Fish Tacos with Mango, Avocado & Jalapeño Salsa and Chipotle Crema. Perfectly paired with Summer white wine or rose to cool the heat!

Ingredients

Spicy Fish Fillets:
1/2 tbsp cumin
3/4 teaspoon salt, divided
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound white fish fillets (cod, tilapia,haddock)
1 tablespoon canola oil
Avocado-Mango-Jalapeno Salsa:
1 cup sliced peeled avocado
2/3 cup finely chopped peeled ripe mango
1/4 cup chopped green onions
1/4 cup finely chopped red onion
2 tbsp finely chopped fresh cilantro
1 tbsp fresh lime juice
1/4 teaspoon ground red pepper
1 jalapeño pepper, thinly sliced (optional)
1 cup red cabbage, shredded (optional)
1 lime, fresh juice of for garnish 8 (6-inch) corn or flour tortillas
Chipotle Crema:
1/2 cup low-fat sour cream or plain yogurt
1 tbsp low-fat mayonnaise
2 teaspoons chipotle pepper (finely chopped) in adobo sauce
fresh lime juice from 1/2 lime
Kosher salt and freshly ground black pepper to taste

Instructions

Prepare Spicy Fish:
Wash fish fillets and pat dry, set aside.
Prep all fresh ingredients (chop garlic, herbs, fruit, onions, avocado, etc.) and set aside.
Measure out all dry spices (cumin, 1/2 teaspoon salt, paprika, cayenne, black pepper) and add to a mixing bowl, combine well. Rub spices over fish and let sit covered in plastic wrap for about 10-15 minutes in the refrigerator.
Cook fish in a skillet with oil for about 2 minutes on each side (check to make sure the fish is done by cutting a slit in the thickest part. If still pink, cook another minute or so until done). Keep the fish warm tented with some foil on a side plate while preparing the salsa.
Avocado-Mango-Jalapeno Salsa:
To make the salsa, add together the rest of the salt (1/4 teaspoon), avocado, mango, onions, cilantro, lime juice, red pepper and jalapeño (if using).
Rub a small amount of canola oil on the tortillas on both sides and heat in a skillet over medium-low. (You can also put them in the microwave for about 1 minute or warm them in the oven at 350 for about 5-10 minutes).
Cut the fish into medium size pieces and add them to the tortillas. Top each taco with a couple tablespoons of the mango-jalapeno-avocado salsa.
For garnishes, add a squeeze of fresh lime juice, cilantro, jalapeno slices, cabbage, salt and pepper to taste.
For a little extra flavor, add a drizzle of chipotle cream or top with a dollop of sour cream to cool the spicy heat.
Chipotle Crema:
In a small to medium mixing bowl, add all ingredients and mix together well. If you like a smoother cream texture, throw everything into a blender or food processor until blended well. Add chipotle cream to a squeeze bottle or plastic bag with a hole cut from one of the corners and squeeze over top of the tacos, or add a dollop of sour cream as a cool topping. Makes 1/2 cup.

Notes

Recipe adapted from Cooking Light, May 2012

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Other Fish Taco Recipes you may enjoy:

Lourdes Castro’s Fish Tacos on Epicurious

Mark Bittman’s Fish Tacos on NY Times

Martha Stewart’s Fish Tacos

Food and Wine’s Fish Taco with Creamy Lime Guacamole and Cabbage Slaw

Bobby Flay’s Fish Tacos

May 21, 2012October 17, 2019

Refreshingly Light Get-In-My-Bikini Crab Salad

OK folks – listen up. It’s that time of year again where Summer is coming, the sun is shining and we need to fit into that teeny bikini again… With Memorial Day approaching and sunny days on the boat, beach and lake ahead, I whipped up this recipe for a refreshingly light crab salad to get myself ready for the weekend. Chock full of fresh crab, lemon, veggies and tasty herbs and seasonings, you’ll love this healthy salad made with a low-fat dressing of grapeseed oil, white wine vinegar, lemon and a hint of low-fat/low-calorie mayonnaise. It’s full of flavor, vitamins, and protein, and so light it won’t touch your waistline.

If you aren’t into crab meat then switch it up and make this with tuna, shrimp or shredded chicken. Serve the salad over large lettuce leaves with some slices of fresh avocado and lemon wedges on salad greens and hit the beach while rockin’ that bikini! If you want to make a sandwich try it on a whole wheat pita or low carb tortilla wrap to keep light! Enjoy!

Refreshingly Light Get-In-My-Bikini Crab Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4-6

Ingredients

1 pound cooked lump crab meat (can also sub tuna, shrimp or chicken)
1 tablespoon grapeseed oil
2 tablespoons white wine vinegar
lemon juice from 1/2 fresh lemon
1/2 cup celery, diced
1/2 orange or red bell pepper, diced
1/4 cup red onion, diced fine
1/2 cup cucumber, diced
2 tablespoons fresh cilantro, chopped fine
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon fresh cracked white pepper
1/2 teaspoon Jane's Krazy Salt (or any seasoned salt you have)
1 teaspoon red chili flakes (optional)
1 small red or green chile, diced fine (optional)
3 tablespoons light/low cal mayonnaise
Garnish: salad greens, sliced avocado, lemon wedges, cilantro

Instructions

Mix cooked crab meat with oil and vinegar and lemon juice, stir well and break up crab meat into flaky pieces.
Add diced celery, orange or red pepper, onion, cucumber, cilantro, salt, pepper, crazy salt, chile flakes, green chiles and mayonnaise.
Cover well and place salad in the refrigerator for an hour to chill and let the flavors meld.
Serve over mixed greens with slices of avocado, additional cilantro and fresh lemon wedges.

Notes

You can also substitute cooked chicken or shrimp or tuna for this recipe.

https://www.theartfulgourmet.com/2012/05/refreshingly-light-get-in-my-bikini-crab-salad/

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Other Crab Salad Recipes you may enjoy:

Giada’s Crab Salad

Epicurious Crab Salad Sandwiches

AllRecipes.com Crab Salad

Beyond the Plate Crab Salad with Spicy Citrus Dressing

Food and Wine Thai Mango Crab Salad

May 15, 2012June 13, 2012

Tamarind Shrimp Soba Noodles

This is a typical Asian dish with warm, smooth and bright flavors. Soba noodles are typical Japanese noodles made of buckwheat and wheat flours (you can find soba and most of the ingredients in this recipe in any Asian store, Kaluystan’s in NYC, Whole Foods or online).

The velvety flavorful sauce is semi-sweet and made with tamarind concentrate and coconut milk, infused with bright tangy Asian flavors – lime, red Thai chili, crispy shallots, mint and fennel seed. The shrimp are grilled to perfection (you can also sauté them if desired), then tossed with the Soba noodles and sauce to make a light, refreshing dish for Springtime. Garnish with cilantro, red pepper flakes, cashews or diced mango for some extra layers of flavor.

Ingredients

2 shallots, thinly sliced
1 tablespoon sesame oil
36 shrimp, cleaned and deveined
½ cup tamarind concentrate (or use paste dissolved in coconut milk, strained)
1 cup coconut milk
4 Keffir lime leaves (or 1 tablespoon lime zest)
1 red Thai chile, diced
¼ cup mint leaves, chopped
2 cloves garlic, chopped
1/8 teaspoon fennel seed, ground
½ cup rice vinegar

½ pound buckwheat soba noodles
3 tablespoons sesame oil

Garnishes: chopped cilantro, red pepper flakes, cashews, diced mango

Preparation

Heat a 6-inch sauté pan over a medium heat and add the oil and shallots. Cook the shallots until golden brown and slightly crisp. Remove from heat and allow to cool completely.

In a small bowl, mix the tamarind concentrate and coconut milk. Add the shrimp, lime leaves or zest, chili, mint, garlic, fennel seed, rice vinegar and crispy shallots together and let marinate for at least 1 hour up to 6 hours in the refrigerator.

Remove the shrimp from the marinade and reserve the marinade.

Bring a pot of water to a boil, and add the soba noodles. Immediately add a cup of cold water to the pot. When it comes back to a boil, drain the noodles. (You can also sauté the noodles in some sesame oil after boiling and draining them, over high heat to crisp them on the bottom before serving).

Heat a 10-inch sauté pan or a grill over high heat, cook shrimp for 6 minutes.

Pour the marinade into a 2-cup sauce pan and bring to a boil, and reduce until thickened. Return the reduced marinade to the shrimp and divide the noodles among plates (or a large serving platter for the table), and serve the shrimp with sauce over the warm noodles.

Garnish with desired toppings: cilantro, red pepper flakes, cashews, cubed mango.

Serves 6.

Adapted from recipe by Richard Ruben, Techniques of Healthy Cooking, Institute of Culinary Education.

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Similar recipes you may enjoy:

Epicurious Coconut Shrimp with Tamarind Ginger Sauce

Chipotle and Tamarind-Glazed Shrimp

Soba Noodles in Sesame Ginger Sauce with Grilled Veggies

Camille Cooks Sauteed Shrimp with Tamarind and Soba Noodles

May 13, 2012September 21, 2018

Shrimp Scampi Pasta with Lemon Butter Sauce

The temperatures are rising and the sun is shining which means one thing – Spring is finally here. For me, that means lighter flavors, fresh herbs, fruits and veggies from the farmers market, and seafood, seafood, seafood.

I decided to make a lovely Shrimp Scampi Pasta in Lemon Butter Sauce that is fresh, light and fairly simple to make (not to mention absolutely scrumptious!)

I found some fresh, succulent jumbo shrimp and sautéed them in butter and olive oil with garlic, making a bright, velvety lemon butter sauce by adding lemon juice, lemon zest, and some white wine. I added a little extra butter into the sauce, threw in a few scallions and fresh garlic, and topped it off with some fresh parsley and a pinch of cayenne and red pepper flakes to give it some extra flavor and kick. If you want to make the sauteed shrimp and skip the pasta for a lighter dish, go for it – it’s totally amazing on it’s own or with a salad and some crusty bread (and a glass of white wine to accompany, of course!) Enjoy.

Yum

Shrimp Scampi Pasta in Lemon Butter Sauce

Yield: 4

This is a perfect dish for Summer, featuring sauteed shrimp in a lemon butter sauce, served over fettucine with fresh parsley and garlic.

Ingredients

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons for sauce
3/4 pound fettucine (or linguine, angel hair, spaghetti)
4 tablespoons butter
2 1/2 tablespoons olive oil
4 cloves garlic, minced
1 pound jumbo shrimp (about 12 jumbo or 16 large shrimp), peeled and deveined, tails intact
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
2 large scallions, sliced
1/2 lemon, zest grated for sauce plus extra for garnish
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup dry white wine
1/4 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes
pinch of cayenne
Garnish: parsley, lemon zest, red pepper, salt and pepper

Instructions

Drizzle the vegetable oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Prep all ingredients (chop garlic, parsley, green onions, zest and halve the lemons and squeeze juice, measure out oil, lemon juice, wine, salt and pepper and red pepper flakes).
Melt butter and olive oil in another large pan over medium-low heat and add the garlic. Saute for 1 minute, being careful not to burn the garlic.
Add the shrimp, salt, and pepper and saute until the shrimp have just turned pink, about 3 minutes, stirring often. Add parsley, lemon zest, wine, lemon juice, lemon slices, scallions and red pepper flakes; cook for 1-2 additional minutes. Stir and remove from heat.
When the pasta is done, drain the cooked pasta and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve with additional chopped fresh parsley, lemon zest, salt and pepper to taste, cayenne and red pepper flakes, if desired. Serve with a glass of white wine (Chardonnay or Sauvignon Blanc) and a green salad or crusty bread.

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May 8, 2012April 5, 2017

An Interview w/ Italian Chef Pia Vallone :: Spring Vegetable Soup Recipe

Chef Pia Vallone / Mascarpone Mousse with Almond & Cookie Crumb

I love Italian food. I mean really loooove Italian food.. And who doesn’t? But especially authentic, homemade Italian – cooked with fresh ingredients and simple, healthy recipes that are downright divine. I recently took a cooking class at the Institute of Culinary Education in New York City with Chef and Culinary Instructor Pia Vallone, who teaches the Techniques of Italian Cooking course. It was a 5-week intensive class 6 hours long. Lots to learn in a short amount of time. Chef Pia, a native of Italy and graduate of ICE, taught us a a variety of recipes from different regions of Italy spanning the basic recipes and techniques.

Wild Boar Ragu w/ Matriaciani — Wild Boar Ragu w/ Matriciani

We made fresh pasta and risottos, hearty ragus and fresh and creamy sauces, roasted and braised meats, seafood dishes, soups and stews,

Baked Tomatoes with Oregano / Baked Shrimp with Garlic, Parsley & Crumbs

roasted and braised vegetables (my favorites were the Roasted Tomatoes and Stuffed Wine-braised Artichokes), desserts such as Classic Tiramisu, Mascarpone Mousse and Rustic Italian Apple Crostata,

Radish, Spinach, Romaine and String Bean Salad

and healthy, fresh Italian salads and small plates.

We always had red and white Italian wine and fresh Italian bread to accompany, and learned the customs of eating the way the Italians do – start with an “antipasti” (appetizer), next order a “primo” (first course usually consisting of pasta, risotto, minestrone or other soups), then pick your main “secondi” (second course usually a meat or fish dish), have a small bit of “formaggi” (cheese) after your main, then on to “dolci” (sweets/desserts such as cheese, fruit, sweet wine, and coffee/cappucino).

We made some of the most amazing Italian food during this class and learned classic authentic cooking techniques that I was able to bring home with me to prepare my own delicious Italian food. In fact, I was so impressed with Pia’s class that I had to interview her to share her culinary background and story along with a recipe with all of you! Enjoy.

Can you tell me a little bit about your culinary training and professional background? What was your first job as a Chef and what was that like?

My first and only hands-on restaurant experience was in an Italian restaurant in London (cannot remember the name of the restaurant), near Victoria Station, in the summer of 1978. A friend of mine who worked as an executive chef there, offered me a job as a sous chef. After a month of hard work, I had to leave the restaurant, because my visa was about to expire and soon after, I returned to Italy. The second experience related to food, was working for several years as a bookkeeper for a restaurant and corporate catering. There I learned so much about food and was exposed to new ingredients and flavor profiles, although I worked in the establishment’s office. As for training, I graduated from The Institute of Culinary Education in NYC and hold a Culinary Arts diploma and a Pastry and Baking Arts diploma. I currently work at ICE as a Manager of Kitchen Assistants and as a Recreational Chef Instructor, though I have worked in different areas in the company, within the past 10 years.

When did you realize you wanted to be a Chef? Who inspired you most as a young cook and what did you learn from them?

I always loved cooking and eating, but I began to spend time experimenting with recipes from various kinds of cuisines in my home kitchen, cooking for friends when I arrived to New York in 1980. Wanting to get involved with food and becoming a chef was a second career change for me, which began in 2001.

My greatest inspiration was my father, who was a gourmand and a terrific cook. I spent many hours in the kitchen with him during my childhood, helping out, observing him and absorbing all the knowledge I could. From my father, I learned passion, love and appreciation of good food and the importance of using fresh ingredients.

Can you tell us a little bit about your culinary style and what makes your menus and recipes unique?

My style is mainly rustic. I like rustic food for its simplicity and because it is nourishes the body and soul. My menus and recipes are unique, because the ingredients I use are accessible and inexpensive.

Is there a difference in the recipes you create/the food you eat in Italy versus the Italian food here in the United States and what are the main differences?

The difference between food in Italy and food here…? Food in Italy is extremely fresh, mostly organic and seasonal. Its flavor(s) cannot be replicated in dishes cooked outside of the Country. Food in Italy is also quite simple. In fact, most of the best food I have ever eaten there was prepared with just a few ingredients. On the contrary, Italian American food is the result of ‘imported’ traditions and transformations, mostly due the immigrant’s longing for the ‘Old Country’. Immigrants, who arrived here tried to capture flavors and freeze memories, by utilizing similar ingredients grown in a different terroir. Nowadays though, great Italian chefs live here in the States, so the differences between Italian food in Italy and the US is narrowing down.

In your opinion, what are the most important elements when creating a recipe from scratch?

The most important elements are: fresh ingredients, simplicity and focus, Make sure to tastes the food while cooking it.

What is your signature dish or your favorite recipe?

My favorite dish is ‘Roman Style Tripe’, a dish that brings back childhood memories.

What is your favorite spice or ingredient to cook with and why?

I love black pepper, which I use in all savory recipes. Besides liking its pungent flavor, I add it to dishes because it helps improve digestion.

What is your favorite cooking gadget or kitchen item you can’t live without and why?

I own many gadgets and often buy the new ones that are the latest invention in the market, but always tend to use the familiar ones over and over. A gadget I cannot live without is a hand held grater, because it is efficient and does not use too much space in the kitchen.

Do you have any advice for aspiring chefs and home cooks?

Start by cooking a simple recipe, one with 4 or 5 ingredients. Learn basic skills and techniques at first and then move on to a larger repertoire. Patience, practice and repetition are important to achieve success with cooking, as with other things in life.

Is there anything else you’d like to tell us about yourself?

Yes. I am always looking to inspire others to cook. It is a pleasure to see that people are interested in cooking and familiarizing themselves with ingredients. Sharing passion for food and cooking with people is an all-around relaxing experience for me.

Spring Vegetable Soup

Yield: serves 6

2 small carrots, diced
2 celery stalks, diced
1 yellow onion, chopped
2 small zucchini, diced
1 small butternut squash, diced
1 bunch escarole, chopped
½ cup peas, frozen
1 tablespoon basil leaves, chopped
1 tablespoon parsley, chopped
¼ cup Parmigiano Reggiano, grated
6 tablespoons extra virgin olive oil, plus extra for bread and for drizzling on soup
4 quarts chicken stock
1 small ciabatta bread
Sea salt to taste
Pepper to taste

Sauté carrots, celery and onions in a large stock pot over medium heat, for approximately 5 minutes, making sure that you stir the vegetables while they cook.
Add chicken stock to the pan. Increase the heat to high, cover the pan, bring to a boil and then reduce the heat to medium-low. Cook for 10-15 minutes.
Slice bread into 1” thick slices. Brush slices with the additional olive oil on both sides and place in a sauté pan over low heat. Turn bread slices once and cook until they are golden brown. Place bread in a tray and lightly sprinkle with sea salt. Set aside.
Add butternut squash to the stockpot and cook for 3 minutes.
Add zucchini and peas to the stockpot and cook for 3 more minutes.
Add escarole, basil, parsley, salt and pepper and cook for 4 additional minutes.
Remove two ladles of soup from the stockpot and puree in a blender, then return the pureed soup to the pot (the puree will thicken the soup). Stir and cook for 1 minute, then turn off the heat.
Add some grated cheese into the soup and stir. Ladle soup in individual bowls, drizzle oil and sprinkle additional cheese.

Photo credits: Kristen Hess and Pia Vallone.