favorite arugula recipes?
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?
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.
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.
* 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.
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.
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.
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).