Italian Influences

Grilled Veal Chops with Caprese SaladWhen I was growing up, I didn't really like Italian food.  This was probably because I never had "real" Italian food; the heavy, gloppy, flavorless masses called "Italian Food" in the US are a poor substitute.  Italian food is remarkably light, simple, and very flavorful.  Ingredients, however, are key. 

Sadly, we got back from Bermuda yesterday.  After six days of eating fish, I craved red meat.  I seasoned a couple of veal chops with olive oil, fresh garlic, salt and pepper and grilled them over charcoal.  Veal is very tender and the meat didn't not require a true marinade with vinegar.  However (and this is a trick I learned in Italy) I drizzled the chops in a little more olive oil and high quality Balsamic Vinegar before I served them.  The tangy sweetness of the vinegar enhanced the meat.  I served the chops with a tomato and mozzarella salad.  It was a delicious meal!

Fabulous Favas

Blanched FavasI fell in love with fava beans on my first trip to Italy.  The large, slightly starchy, flavorful beans are only available in the spring (they wither and turn black in hot weather), but its a treat I look forward to every year.  In Italy, Favas are prepared simply--a bit of fresh spice and maybe some broth. 

Because they are fresh, they cook quickly.  However, I am the first to admit they are a pain in the neck to prepare.  Trust me it's worth it (or if you don't trust me, the next time you see them on a restaurant menu, try the dish!)  First you must remove the beans from the shell.  This is fairly easy and mindless.  You can watch Favas in the half shelltv, listen to the radio, or blog at the same time.  The beans that emerge look ready to eat, but they're not.  Blanch the beans for 10 seconds in boiling water, drain, and rinse in cold water to stop the cooking process.  Now the time consuming part begins.  Pierce each shell with a sharp knife and squeeze.  The bean should pop out!

TFavas and couscousonight we are going to have beans prepared two ways--with tomatoes and herbs, and Favas with garlic and thyme.  We are also going to have Mushroom couscous.