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The rain brought back the arugula


November 13, 2012

arugula-CF056099This arugula in was planted just before the summer and came in beautifully by the beginning of June. But in August we were ready to give up on it. Although we had been watering and pampering the leaves continuously, it looked burnt, brown, dried and hopelessly dead. I was convinced that this was the end for this little salad. Then suddenly 3 weeks ago it started to rain in Pantelleria. Four days of rain and there is now new fresh strong arugula spreading. It’s the beginning of November, we now have more arugula than we can eat, and it looks and tastes better than ever. Usually I would just eat the arugula as a salad, mixed with tomatoes and some buffalo mozzarella seasoned with olive oil, basil and sea salt or just with other mixed greens and olive oil, but since we now have so much of it I decided to make a pesto. With this arugula I didn’t have to add any pepper because of its strong, naturally spiciness, but this you have to try for your own taste what suites you. This pesto is great as a bread spread or to make a pasta like this spaghetti below.arugula pesto-CF055795 Arugula pesto
Ingredients
5 oz (150 grams) arugula
2 cloves of garlic
3 tablespoon lemon juice
1 teaspoon lemon peel
1 tablespoon of sea salt ( I used Maldon sea salt)
1 cup of olive oil
1/4 cup (40 gram) of pine nuts
1/2 tablespoon caster sugar
5 oz (150 grams) of parmesan cheese
Optional (if it’s needed, a little black pepper)
Method
Rinse the arugula and mix with all the other ingredients using a hand mixer or a food processor.
Taste to see if you want to add more sea salt.
The flavor of arugula differs a lot so if you thinks it’s a little pale in taste,  just add some fresh grounded black pepper.

spaghetti with arugula pesto-CF055984 Spaghetti with arugula pesto
Serves 4
Ingredients
1 cup (2.4 dl) of arugula pesto
14 oz (400 grams) of spaghetti
Method
Boil pasta water with salt. Cook the spaghetti according to the time on the package.
In a large bowl on the side, put 1 cup or more of the arugula pesto.
When there is 1 minute left on the cooking time for the spaghetti, take 1/4 cup of the boiling pasta water and add with the pesto, stir the water in the pesto, this will heat up the temperature in the pesto sauce a little bit.
When the pasta is ready, mix it with the pesto and serve with some extra parmesan cheese.
Ceramic bowl and dinner plate from NEW KAM MAN

 

Caponata


November 8, 2012

Caponata is a traditional Sicilian course.
The recipes vary but should contain eggplant, celery and have a sweet and sourness. In some parts of Sicily seafood is included. The ingredients I used for this Caponata are all local products from the island of Pantelleria. Serve the Caponata as an antipasto with bread, or as a side course to go with fish or meat. The Caponata can be saved in the fridge for up to 7 days.caponata-CF008660

Caponata
Ingredients:
1/2 cup (1.2 dl) olive oil
3 aubergine, cut in large chunks
1 tablespoon of dried oregano
1 large red onion, peeled and chopped in bigger pieces
4 cloves of garlic, peeled and finely chopped
3 celery stalks, cut in pieces
8 large ripe tomatoes, cut in pieces and remove the seeds
2 tablespoons capers from Pantelleria (rinsed, soaked and drained)
1/2 cup (1.2 dl) of black olives (preferably sun or oven dried)
4 tablespoons of balsamic vinegar
4 tablespoons of sugar
1/2 cup (1.2 dl) of almonds (dry toasted and chopped in the pan)
5 tablespoons of tomato puree or concentrate
Sea salt and fresh black pepper
Optional:1 table spoon of fresh parsley to serve

Method
Use a large pan pour some olive oil, and place on the heat. Add the aubergine chunks and oregano, season with a little salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat until the aubergines are golden, then add the onion, garlic and celery stalks and continue cooking for another couple of minutes. Add a more oil to the pan when it’s getting dry. Throw in the drained capers, olives, balsamic vinegar and sugar. Add the tomatoes and simmer for about 20 minutes or until its tender. At last stir in the toasted almonds.Taste and season if you need with more salt, pepper, vinegar or sugar. Serve the Caponata room temperature sprinkled with almonds and parsley.

Dinner plate Anthropologie
Capperi di Pantelleria http://shop.underthealmondtree.com/product/capers
Origano di Pantelleria http://shop.underthealmondtree.com/product/origano-di-pantelleria

Pomegranates in the garden


October 26, 2012

Just outside the house that I use as my office space here in Pantelleria, there is a beautiful pomegranate tree, and at the moment it is full of lovely fruits that need to be picked before the birds eat them all. When I’m in NY or in Stockholm I buy pomegranates for their beauty and their powerful antioxidant qualities. Here, I just reach out and pick them by hand. The feeling is simply luxurious. Here is a simple and fast recipe for a pomegranate and quinoa salad with feta cheese and nuts.

pommegranates-CF054405

Pomegranate quinoa salad
Serves  4

Ingredients
2 cups (4.8 dl) of quinoa
1 table spoon liquid ( or 1/2 cube) vegetable stock
7 oz ( 200 gram) feta cheese
1 cup ( 2.4 dl) of pomegranate seeds
4 oz (120 gram) of arugula
20 fresh mint leaves
1/2 cup (1.2 dl) mixed nuts
1 small red onion
salt, pepper and olive oil

Method
Rinse and boil the quinoa according to the instruction on the package, adding a spoonful of vegetable stock.
Set aside and allow to cool, sprinkle some olive oil and stir.
Chop the red onion into small pieces and chop the nuts into larger chunks.
Mix all ingredients and serve.

pommegranate quinoa salad-CF054552