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favorite arugula recipes?

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phoenikia Aug 15, 2006 04:57 AM

Tonight, I made spaghetti with wilted arugula, fresh basil, sauteed Roma tomatoes, and garlic. I added some crushed chilies,dried thyme and dried oregano...it was one of the best combinations I've cooked up this summer...

What are your favourite arugula recipes?

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  1. d
    DGresh RE: phoenikia Aug 15, 2006 10:16 AM

    In Italy this summer we were served a salad of arugula, thinly sliced bresaola (air dried beef) and shaved parmesan with balsamic vinegar. It was so wonderful that I searched out an italian deli from which I can get the bresaola here.

    1 Reply
    1. re: DGresh
      pamalamb RE: DGresh Aug 15, 2006 01:08 PM

      This is great with pecorino instead of parmesan too.

      Another pecorino/arugula mix:
      Slice a baguette fairly thinly, drizzle each slice with honey, top with a slice of pecorino, drizzle with more honey, and broil until golden. Top with arugula (no need to dress the greens, but you could use a little oil and balsamic if you want).

    2. c
      cheryl_h RE: phoenikia Aug 15, 2006 12:57 PM

      I love arugula in Zuni's roast chicken with bread salad.

      1. k
        kittyfood RE: phoenikia Aug 15, 2006 12:58 PM

        My favorite is to chop arugula, mix it with diced uncooked tomatoes, some toasted pine nuts, grated parmesan or pecorino, freshly ground pepper, and penne or other hearty pasta.

        Sarah C

        1. Chas RE: phoenikia Aug 15, 2006 01:26 PM

          Other than shaving some Parm on it with a drizzle of Balsamic and Extra Virgin Olive oil I love making it in the following sauce:

          Arugula and Tomato Sauce with Clam Juice

          1 2lb. 3oz. can Italian Imported Whole Plum tomatoes, with their juice (from San Marzano) Chopped Coarsely
          1/4 + cup Olive Oil
          3 or 4 Anchovy fillets
          5 med. Cloves Garlic (Sliced or Chopped)
          1/2 tsp. (or more!) Crushed red pepper
          3/4 tsp. Salt or to taste
          1/2 tsp. Black pepper or to taste
          2 Bunches Arugula (washed very well and drained)
          1 six oz. Bottle Clam juice
          3/4 tsp. Oregano
          1 lb. Spaghetti or Linguine (Cooked al dente)
          Imported Romano Cheese (for the table)

          Heat oil in saucepan over medium heat. Add anchovies and breaking them up with a wooden spoon, sauté until golden brown and dissolved.

          Add garlic and sauté additional few minutes, or until garlic just starts to turn golden. Quickly add chopped tomatoes, salt and the red and black pepper. Simmer over medium heat for 20-25 mins.

          Add arugula and oregano and cook additional 5 mins. When arugula is wilted, add the clam juice and cook 5 mins. more or until sauce thickens slightly.

          Serve over Spaghetti or Linguine with a liberal amount of grated IMPORTED ROMANO cheese sprinkled over top.
          Buon Appetito!

          1. s
            Smokey RE: phoenikia Aug 15, 2006 01:31 PM

            Ok, I have no idea if anybody else would like this, but god, do I like it (maybe I should be posting in the "what dishes do you love that you wouldn't feed anybody" thread?!).

            A sandwich of a sourdough roll, with some fresh mozzarella, smoked salmon, and TONS of arugula.

            Mmmmmmmm, arugula.

            1 Reply
            1. re: Smokey
              m
              Millicent RE: Smokey Aug 15, 2006 04:49 PM

              That sounds like a winner to me! Why not a bruschetta/crostini version for your next party?

            2. Allstonian RE: phoenikia Aug 15, 2006 01:33 PM

              Arugula makes a great pesto, mixed about 2 to 3 parts arugula to one part basil leaves.

              1. c
                ChewFun RE: phoenikia Aug 15, 2006 02:32 PM

                Arugual and Tuna Salad

                Chop the arugula, add tuna packed in olive oil and maybe a little pepper and serve on bread. Fantastic. I had this in Padua, Italy.

                1. p
                  peppermint pate RE: phoenikia Aug 15, 2006 02:33 PM

                  Arugula is a staple in our house - I love it. Raw, wilted, you name it. These days, I often buy the baby arugula leaves or the European/Israeli ruccola for their flavour and texture. My current favourite summer salad consists of baby arugula leaves, sliced strawberries, toasted sliced almonds and crumbled chevre. Toss lightly in a dressing made from good balsamic, truffle olive oil (yum!), honey and sea salt. So great.

                  Other ideas:
                  * toss arugula with olive oil, sea salt and lemon juice and use it as a base for grilled meats - take the meat off the bbq and put it on the salad so it wilts just a bit, then serve
                  * wilted, as you've done, in pasta or wild mushroom risotto
                  * sometimes, when I make a frittata or spanish tortilla, I plate it and then mound a simple tossed arugula salad (again, just olive oil, sea salt and a squirt of lemon) in the middle of the omelette
                  * add to just about any sandwich - with flank steak, chicken, lamb, bocconcini, tuna, etc. In fact, I can hardly think of anything that wouldn't be better with arugula...except maybe dessert.

                  1. a
                    asm305 RE: phoenikia Aug 15, 2006 02:36 PM

                    i like making a watermelon and arugula salad with some ricotta salata, red onions and a little lemon juice and olive oil....a pinch of s & p. great for summer.

                    1. h
                      hoagy294 RE: phoenikia Aug 15, 2006 05:43 PM

                      Arugula with black olive tapenade, sundried tomatoes and asiago on a crusty bun. Mmmmm.

                      I recently had arugula in a salad nicoise and the bite was a nice addition.

                      1. Alice Patis RE: phoenikia Aug 15, 2006 05:53 PM

                        I love the combination of arugula with watercress & pine nuts. Yeah, all 3 nutty things but it really works. You can make it a salad with balsamic & evoo or saute with evoo & add shaved parmegianno.

                        1. j
                          JA90 RE: phoenikia Aug 15, 2006 06:41 PM

                          My favorite arugula salad:

                          Baby arugula, avocado slices and grapefruit segments tossed with a dressing made with olive oil, lemon juice, shallots, salt and pepper.

                          1. e
                            EclecticEater RE: phoenikia Sep 29, 2006 06:16 PM

                            In Italy they served me a fresh arugula salad with only olive oil on it, no vinegar, nothing except some salt. It blew me away with its taste and simplicity. I sometimes stir fry arugula with some olive oil and salt, to wilt it, and put it under a steak, fish or a roast. If I really get fancy I might throw in and stir fry a few cherry tomatoes. Simpler the better if it's good rocket or argula. I credit Chez Panisse with the rage for this; she used rocket long before most others even knew what it was in the U.S. Thanks, Alice.

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