When you’re shopping for produce, red cabbage is often a vegetable that gets overlooked. Besides the famous coleslaw and some stir fry recipes what can you do with this large slightly bitter ball? Make pesto!
With a combination of tart and sweet notes, this creamy red cabbage pesto is the perfect compliment to a variety of dishes. Add it to grains, legumes and pasta to give the dish a bright vibrant color and kick of flavor. Use it as a sauce for this quinoa flatbread or homemade pizza. Or, eat is as a dip with vegetables, pita chips or whole wheat crackers and bread.
Pestos are easy to prepare by scratch and you can use them throughout a few days with different dishes. There is no reason to buy store bought sauces and dips that are often filled with yucky preservatives and chemicals when you can easily make your own. Here are some other yummy options:
Skip the store bought pestos and sauces filled with preservatives and easily make your own! With a combination of tart and sweet notes, this creamy red cabbage pesto is the perfect compliment to a variety of dishes.
Serves: 6-8
Ingredients
1 clove garlic
¼ red cabbage
2 tablespoons apple vinegar
4 tablespoons extra virgin olive oil
¼ cup (50g) gorgonzola
Instructions
In a large skillet, add a drizzle of extra virgin olive oil and chopped garlic. Sauté for one minute over medium heat, then add the red cabbage and cook for another 12 minutes.
Pour the red cabbage into a food processor and add the apple vinegar, extra virgin olive oil and gorgonzola. Blend until smooth and creamy. Adjust the consistency to your desire by adding more extra virgin olive oil or water. Conserve the pesto in a covered container in the refrigerator until it’s served.
On Friday I had the amazing opportunity to be a guest on the Italian national TV talk show “A Conti Fatti” on RAI UNO with the presenter Elisa Isoardi. They invited me on the show to talk about American food and whether the American food found here in Italy was the “real American food” that we eat in the USA.
The display table was lined with hamburgers, hot dogs, onion rings, french fries, steaks, potatoes and sauces. This is the same food found in almost all the American restaurants here in Italy. In the eyes of Italians (and probably many other countries around the world), American food is fast food. The only food Americans eat is fried and unhealthy.
What a horrible stereotype! Of course, America has many fast food restaurants, but in a country composed of 50 states with almost 320 million people, it also has an expansive and multiethnic gastronomy that includes numerous healthy options that are made with fresh produce and high quality artisanal products.
For instance, I brought a salad, homemade tomato soup and dill and lemon salmon on the show to talk about healthier dishes that many foreigners don’t know about. When I told the TV presenter that fish was an important part of our diet, she looked at me like I was crazy… yet, the U.S. has over 95,000 miles of shoreline and numerous inland rivers, lakes and streams.
I hope that my blog can contribute to breaking down this stereotype of a “Fast Food America.” There is so much more to discover.
Here in Italy, I’ve gotten use to eating sweet breakfasts, often times a cappuccino and a croissant. Yet, a lot of times this breakfast ::colazione doesn’t hold me over very long. I usually get a drop of energy way before lunch.
Eggs, on the other hand, always seem to do the trick, especially when they are paired with delicious Italian cannellini beans, which are an excellent source of protein and iron. I absolutely adore these beans as they are fluffy and creamy :: cremosa in texture, and have a slightly nutty flavor. I pureed them with goat cheese (I love cheese) but you can also whip them as they are or add in a swirl of extra virgin olive oil.
Eggs :: uova are weird. You can prepare them in different ways and either love them or hate them. I love them poached, yet detest them over easy. I adore them scrambled, but hate them boiled. So, if you aren’t a big poached egg fan, feel free to top this recipe with your egg preparation of choice.
Mr. Italicano is a phenomenal food critique, like most Italians are. It must be in their blood or something. Can I get a transfusion? Before moving to Italy, I never paid much attention to playing with texture ::consistenza in my recipes. But now I yearn for it; I expect it. A dish should run your palate up and down the taste, texture and smell spectrums like Beethoven’s Symphony No 9 runs you up and down the piano instead of banging loudly on one little key. Variety in textures does wonders in recipes, let me know what you think!
6 radishes, tops and bottoms removed and thinly sliced
1 spring onion, green stem only, thinly sliced
2 slices of whole wheat bread
2 eggs
Salt and black pepper, as needed
Instructions
Bring a small pot of water to boil.
Using an immersion hand blender, blend the cannellini beans and goat cheese together.
Add a drizzle of extra virgin olive oil to a small skillet and cook the garlic over medium heat for 1 minute. Add the greens and cook until warm and wilted.
In another small skillet, add some extra virgin olive oil and the sliced radishes and cook until soft; 1-2 minutes.
Toast the bread.
Turn down the heat of the boiling water until it just barely bubbles. Directly crack two eggs into the water and cook for 2-3 minutes until the white part has become firm but when you raise the egg with a slotted spoon the yolk is still dark and not light yellow. (If it’s pale yellow it usually is overcooked and will be hard in the middle.)
In two bowls add: the cannellini bean and goat cheese mixture, greens, eggs, radishes and top with chopped spring onions. Sprinkle with salt, add a few cracks of black pepper and serve with toasted bread (it’s great for spreading on top). Enjoy!
Making pancakes is so easy! Here is a quick 2 minute video showing you how to make perfect whole wheat pancakes.
When I think of pancakes, the first thing that comes to mind is a dab of butter melting on top of the warm stack then swimming in a river of natural maple syrup. Or, I think of garden strawberries :: fragole and mountain blueberries dropped on a pillow of fresh whipped cream. Either way, I associate pancakes with sweet flavors.
Yet, pancakes are so versatile and one of the best ways to enjoy them are with savory flavors or a blend of sweet and savory, like this recipe. I’ve paired the arugula :: rucola which is quite bitter with the sweetness of the pear. I’ve thrown in some walnuts to give the dish a nice contrast between soft and crunchy. And, I’ve topped everything off with a creamy gorgonzola and crème fraîche dressing to simulate maple syrup. Drooling yet?
I’ve used this whole pancake recipe that is already on the site because after experimenting a lot with different recipes this is one that works great for me. Read that post for more tips and tricks, and always remember this important fact: flours absorb liquid differently. I’ve had my Italian friends ask me why certain pancake recipes that they had found on the internet didn’t work for them and my guess is that they didn’t adjust the liquid correctly. The indications below are subjective. You may need to add a bit more liquid to your mixture :: miscela or it may be the right quantity. The key for success is that the batter must easily drip off your spoon. This tip is obviously for thin pancakes, which is recommended for my whole wheat recipe; otherwise, you risk that the pancake will be too tough.
For the creamy gorgonzola and crème fraîche topping you can use a blend like I did, because I had both on hand; otherwise, feel free to use one or the other.
I hope you enjoy this recipe. Have a wonderful weekend!
Pancakes with Arugula, Gorgonzola, Pear and Walnuts
You’re weekend brunch recipe has arrived: Pancakes with Arugula, Gorgonzola, Pears and Walnuts.
Serves: 3-9
Ingredients
For the whole wheat pancakes:
1 cup milk
1 tablespoon apple cider vinegar (or white vinegar or lemon juice)
1 cup (125g) whole wheat flour (or all-purpose)
2 teaspoons (8g) sugar
1 teaspoon (4g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
2 tablespoons melted butter
1 egg
Butter, as needed
For the topping:
3.5 oz (100g) gorgonzola
3.5 oz (100g) crème fraîche
1 pear, peeled, cored and diced
2 handfuls arugula, washed and dried
4 walnuts, shelled and chopped
Extra virgin olive oil, as needed
Balsamic vinegar, as needed
Instructions
For the whole wheat pancakes:
In a small bowl, combine the milk and vinegar and let sit for 5 minutes.
In a medium sized bowl, combine the whole wheat flour, sugar, baking powder, baking soda and salt. Mix well.
Add the the melted butter and egg to the milk and vinegar mixture and mix well. Combine the two mixtures and stir until just combined, lumps are fine. For a thin pancake, the batter should run off the spoon. If the batter is too thick add a splash of milk or water. I recommend thin pancakes because thick ones may turn out tough when using all whole wheat flour.
Heat a large skillet over medium heat and add a small knob of butter rotating the skillet so that it covers the bottom. Using a ¼ cup (59ml) measuring cup or ice cream scoop, measure out the batter and pour it in the skillet. Depending on your pan size, you’ll be able to fit 2-3 pancakes at a time.When lots of bubbles form on the top use a spatula to peek underneath. If the bottom is golden brown flip the pancake. Do not press down on the pancake with the spatula. Cook for another 1-2 minutes until the bottom is golden brown.
Add another small knob of butter and repeat these steps until you have cooked all nine pancakes.
For the topping:
With an immersion hand blender, blend the gorgonzola and crème fraîche together.
In a small bowl, dress the arugula with a splash of extra virgin olive oil.
Put one or more pancakes on a plate, top with the arugula followed by the gorgonzola mixture, pears and walnuts. Drizzle with balsamic vinegar. Buon appetito!
Notes
If you don't have crème fraîche you can just use gorgonzola. The servings 3-9 depends if you serve 3 pancakes per person or only 1 per person.
Coleslaw is a traditional American BBQ side dish. I love it, but I hate mayonnaise. For those who want a healthy coleslaw dressing without mayonnaise, simply use Greek yogurt. Don’t worry, you still get all the delicious taste :: sapore.
Of course this Greek yogurt coleslaw can be eaten with any lunch or dinner, but there is just something about the crunchy cabbage and carrots that go well with BBQ food.
Speaking of BBQ’s, I’ve noticed quite a few differences between American and Italian BBQ’s:
Variety of meat: The American BBQ’s that I grew up with usually consisted of one kind of meat or fish as the spotlight dish (steaks, ribs, hamburgers, chicken, salmon etc.) while the rest of the table was filled with various chips, side dishes and desserts ::dolci. In Italy, at least 5-6 kinds of meats are always on the table. Besides some snacks and grilled vegetables, I’ve noticed that there are rarely any side dishes.
Type of Grill: In America it is common to find gas grills while in Italy the majority of Italians cook over a charcoal or wood fire BBQ.
Sauces: BBQ sauce, steak sauce, ketchup, mustard and mayonnaise are almost never missing from an American BBQ compared to the Italians who traditionally eat their meat with a drizzle of good extra virgin olive oil.
Drinks: Where you’ll find an American BBQ, you’ll find a cooler of beer. In Italy, you’ll find some beer, but wine is usually the drink of choice. Coolers and store bought ice cubes are hard to come by. Imagine that.
This homemade coleslaw recipe takes just minutes to prepare and you can easily double or triple the recipe if you have a larger crowd. You can serve it on the side, inside tacos, or on top of hamburgers or sandwiches. Enjoy!
When you’re shopping for produce, red cabbage is often a vegetable that gets overlooked. Besides the famous coleslaw and some stir fry recipes what can you do with this large slightly bitter ball? Make pesto!
With a combination of tart and sweet notes, this creamy red cabbage pesto is the perfect compliment to a variety of dishes. Add it to grains, legumes and pasta to give the dish a bright vibrant color and kick of flavor. Use it as a sauce for this quinoa flatbread or homemade pizza. Or, eat is as a dip with vegetables, pita chips or whole wheat crackers and bread.
Pestos are easy to prepare by scratch and you can use them throughout a few days with different dishes. There is no reason to buy store bought sauces and dips that are often filled with yucky preservatives and chemicals when you can easily make your own. Here are some other yummy options:
Yet, pancakes are so versatile and one of the best ways to enjoy them are with savory flavors or a blend of sweet and savory, like this recipe. I’ve paired the arugula :: rucola which is quite bitter with the sweetness of the pear. I’ve thrown in some walnuts to give the dish a nice contrast between soft and crunchy. And, I’ve topped everything off with a creamy gorgonzola and crème fraîche dressing to simulate maple syrup. Drooling yet?
For the creamy gorgonzola and crème fraîche topping you can use a blend like I did, because I had both on hand; otherwise, feel free to use one or the other.
