Recent Cooking from Sweet Myrtle & Bitter Honey (Sardinian)
- MMRuth Nov 13, 2007 07:55 AM
I cooked from this on Sunday for lunch and dinner, as well as for dinner yesterday.
Bruschetta with salsicce and pecorino - had bought some lovely hot salsicce and pecorino sardo on Saturday, and topped it off with a drizzle of fruttato.
Soup of fregula with baby clams – a quick and lovely soup, with tomatoes, loads of parsley, saffron and lemon zest added at the end, which gave it a lovely "kick".
Roasted Sardines (olive oil, white wine, lemon juice, garlic, parsley) - a quick dish in the oven - only pain was cleaning the sardines as I'd forgotten to ask the fish monger to do so. The photo is of the leftovers, as I forgot to take one before hand (the camera being operated has become the signal for my husband that dinner is ready!).
Beef braised in red wine – bay leaves, juniper, thyme, rosemary, star anise, red wine, mosto d’uva - I actually cut up some veal steaks I had and needed to use up - including some lovely marrow bones. I think the dish would be better with beef, but it is a nice quick stove top braise - about 45 minutes. Lovely flavors.
Salad of arugula, pears, ricotta salata and walnuts - with fruttato drizzled on top, and sprinkled with sea salt and a grinding of pepper. Very refreshing.
Dinner - Monday -
Malloreddus with lamb ragu and lamb chops - this is made with “My mother’s tomato sauce” (includes garlic, bay leaf, celery, carrot, large green onion, 2 basil sprigs - you remove the celery, carrot and bay leaf before serving), which I'd made on Sunday. You sear the lamb chops in olive oil, garlic, shallots, thyme and rosemary, then set aside, and add the cubed lamb shoulder, white onion, red wine, and the tomato sauce, as well as basil. The tomato sauce recipe also calls for adding fresh basil at the beginning, which struck me as very anti-Marcella, but it was delicious. We had a repeat of the pear salad after this.
Paraphrase of soup recipe for JoanN:
24 little neck clams or cockles
5 cups fish stock (there's a recipe, but I used Citarella's) or vegetable stock
1/4 cup plus 2 T e.v. olive oil
2 thinly sliced garlic cloves
1 small bunch finely chopped flat leaf parsley
1 pinch crushed red pepper (I used flakes)
1.5 cups fregula (that's how he spells it, though I've seen fregola as well) - I think that was too much, and I'd use maybe half that much next time.
1 pinch saffron
3 medium seeded and diced Roma tomatoes (I used four plum tomatoes)
Grated zest of 1 lemon
Wash clams and place in pot w/ 1 cup stock. Heat and remove clams as they open - kepp warm. Strain the liquid and reserve. Bring rest of stock to a poil. Heat 1/4 cup olive oil over medium heat and add garlic, parsely, red pepper and saute about 1 minute, until garlic is tender.
Add clam juice and boiling stock, add salt to taste. Bring to boil, add fregula, saffron, tomatoes and cook 10 minutes over medium heat - stir to avoid sticking. Remove from the burner and add lemon zest. Put clams in the bowls, add soup and drizzle with olive oil. This serves four.
I've had the ingredients on hand for a couple of days but just got around to making this tonight. It was wonderful. This is going immediately from the try-it folder to the do-again database. It's so fast and easy; it's so full of flavor; it's so satisfying. I think this may actually replace linguine with clam sauce for me. Similar flavors, but better balance of ingredients. Thanks so much for finding, posting, and passing along.
ETA: Noticed tonight that the bag the ingredient comes in spells it "fregula." So be it.
I was moving quickly and playing fairly fast and loose with quanties, but for two of us I used about 2/3 clams, 1/2 stock, full amount of herbs and spices, and--based on your recommendation--1/2 the fregula. We ate it all. But for us it was a main course, not a first. You were definitely right about the amount of fregula.
You're killing me.
Absolutely beautiful and looks delicious. I'm putting in a request for the book right now.
Edit: Yeah! The book is in transit from another branch. I hope to receive it next week. Can't wait to peruse it at length.
Thanks for posting.