Rosa's Yummy Yums: Parmesan

Showing posts with label Parmesan. Show all posts

Friday, August 30, 2013

SUMMER'S GONE: HOLD ON TO THAT HOLIDAY FEELING BY COOKING RICOTTA GNUDI WITH FRESH TOMATO SAUCE - FINI LES VACANCES: FAITES DURER L'ÉTÉ, EN CUISINANT DES GNUDI À LA RICOTTA ET À LA SAUCE TOMATE

The first week of August hangs at the very top of summer, the top of the live-long year, like the highest seat of a Ferris wheel when it pauses in its turning. The weeks that come before are only a climb from balmy spring, and those that follow a drop to the chill of autumn, but the first week of August is motionless, and hot. It is curiously silent, too, with blank white dawns and glaring noons, and sunsets smeared with too much color.
- Natalie Babbitt "Tuck Everlasting"

No summer in the winter time
Will keep you warm like a funeral pyre
And nothing like an august night
Drenched in your loving
- Danzig "Dirty Black Summer"

Sticky, static, sultry and stuffy August, oh how I loathe thee! Without respite, your hellish waves of scroching heat wash over us like tsunamis of blistering air. From morning to evening, we suffocate and are drenched in sweat. There is no escape fom this sweltering nightmare and the only thing we can do is accept our fate and curse the heavens above for giving us an unsavory foretaste of the purgatory.

Nonetheless, despite this month's unpleasant promiscuity, a part of me loves this barren, yet exquisite time of the year. Actually, there's something desperately romantic, majestically melancholic, deeply nostalgic and profoundly dramatic about August as it marks summer's last breath and announces the arrival of a new season I intensely cherish.

This is the last stretch before the great god of autumn makes his gloriously thunderous entry in a whirlwind of rusty leaves and fiery hues, thus casting a funereal spell of golden death and marvelous decay wherever he goes.

Thankfully, the torture doesn't last long and once we enter the third part of August, the weather becomes more friendly and imperceptible, yet unmissable signs of fall can be detected everywhere: the mornings get crispier and dawn mist repossesses the land, the sky turns a sharper shade of blue, sunsets are much more crimson than they were a fortnight ago, swallows are ready to leave while flocks of crows noisily reclaim their realm, trees begin to turn colors and mushroom as well as game hunting takes off on a shy note.

Some days in late August at home are like this, the air thin and eager like this, with something in it sad and nostalgic and familiar...
- William Faulkner "The Sound and the Fury"

The fitful breeze sweeps down the winding lane
With gold and crimson leaves before it flying;
Its gusty laughter has no sound of pain,
But in the lulls it sinks to gentle sighing,
And mourns the Summer’s early broken spell, -
“Farewell, sweet Summer,
Rosy, blooming Summer,
Sweet, farewell!”...
- George Arnold

Of course, for most people, August represents the mournful end of the holidays and the abrupt comeback to reality. Not only does the weather tend to turn grey and cold, and people's tans start to fade, but their spirits and gleefulness too.

Ephemeral traveller, wave fairwell to purposeless fun, butterfly-esque frivolity, childish innocence, futile daydreaming, sunny smiles, gorgeous aimlessness and heathenly decadence for those things belong to the past; from now on, gruesome seriosity, tiresome monotony and mortiferous ennui is all you'll know!

Once the kids go back to school and vacationers metamorphose themselves into operative citizens, obedient robots, fast paced, busy and über-humorless workers again, life returns to "normal" and cheerful face expressions are replaced by crispated scowls, general irritation is once more at it's peak and everybody's rebounding with their boring old routine.

All we have left are our memories. We hang on dearly to those remnants of happier moments, because they help us go through all the gloom and long hauls that await us. They are our very own bubble of oxygen when we so desperately need to breathe and our light in the dark when we loose sight of hope...

Life is a combination of magic and pasta.
- Federico Fellini

So, in order to prolong that exhilarating feeling of joy and well-being, I've decided to blog about a traditional Tuscan speciality which is reminiscent of the hotter and leisurely days: "Ricotta Gnudi With Fresh Tomato Sauce".

Gnudi, pronounced "nood-ee" with a silent "g", derives from the dialect of Tuscany. The word "gnudo" (singular form) means "naked" in English. This name refers to simple dumplings that are similar to gnocchi (contrarily to the latter, they contain no potato as this ingredient is replaced by ricotta) and are basically rustic cheese ravioli without the pasta wrapper.

Gnocchi del Casentino (or strangolapreti, strozzapreti, ravioli nudi - other ways of designating this product) might not look pretty or extremely inviting, but their deceptive appearance should not stop you from trying them. Refusing to sample this humble, yet famous fare would be a blasphemy for gnudi are overwhelmingly heavenly and quite addictive. As a matter of fact, once you've tasted those little culinary gems, you won't be able to live without them anymore (it has become a classic at my place).

Made with the ripest of seasonal tomatoes, fragrant olive oil, fresh pink garlic, aromatic lemon zest and Parmesan that exude the south, this comforting and delectable dish brings a ray of Mediterranean sunshine to the table and uplifts your mood within seconds. There's no better cure for post-vacation blues!

Ricotta Gnudi With Fresh Tomato Sauce

Recipe adapted from Bon Appetit magazine.

Serves 2.

Ingredients For The "Fresh Tomato Sauce":

6 Ripe tomatoes, deseeded and chopped finely

60ml (1/4 Cup) Olive oil
4 Garlic cloves (I used fresh pink garlic), chopped

1 Tsp Tomato paste

1 Tsp Castor sugar

Fine sea salt, to taste

Ingredients For The "Gnudi":

250g (8.8oz - 1 cup + 1 Tbs) Ricotta
1 Large egg, beaten to blend
1/4 Tsp Freshly ground black pepper

The zest of 1 organic lemon
45g (~ 1/4 Cup + 1 Tbs) finely grated Parmesan (or Grana Padano), plus more
1/4 Tsp Fine sea salt
47g (1/4 Cup + 1 Tbs) All-purpose flour, plus more
Fresh basil, to taste

Method For The "Fresh Tomato Sauce:
1. Heat the oil in a medium saucepan, over medium heat. Add the garlic and cook, stirring often, until it is crispy and pale brown, about 2 minutes.
2. Add the chopped tomatoes, tomato paste and sugar, then season with a little salt.
3. Bring to a boil, reduce the heat and simmer gently until the sauce is slightly thick and the tomatoes have disintegrated, about 20 minutes.
4. Taste and adjust the seasoning.

Method For The "Gnudi":
5. In a large bowl, mix the ricotta, egg, pepper, zest, Parmesan and salt until well combined. 6. Add the flour. Stir until just combined and the mixture forms a ball (it will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels too wet).
7. Dust a baking sheet generously with flour.
8. Using 2 large soup spoons, shape the dough into quenelles (football shapes). Place them on the baking sheet and dust with more flour (you should have 16).
9. Cook the gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (the gnudi will quickly float to surface - continue cooking or the gnudi will be gummy in the center).
10. Using a slotted spoon, divide the gnudi among the plates/bowls. Top with the tomato sauce and more Parmesan, plus a little chopped basil.

Remarks:
If you have no fresh tomatoes, then you can use 1 (28 0z) can chopped tomatoes.
You can even replace the tomato sauce with "Sage Brown Butter Sauce".
The sauce can be made 3 days ahead (cover and chill) or frozen for up to 3 months.
For more flavor, I fried my gnudi in a little butter just before plating them.

Serving suggestions:
Serve this dish together with a green salad and some minerally rosé or northern Italian white.

Gnudi À La Ricotta Et À La Sauce Tomate
Recette adaptée du magazine Bon Appetit.

Pour 2 personnes.

Ingrédients Pour La "Sauce Tomate":
6 Tomates mûres, épépinées et hachées finement
60ml d'Huile d'olive
4 Gousses d'ail (j'ai utilisé de l'ail frais rose), hachées
1 CC de Concentré de tomate
1 CC De sucre semoule/cristallisé fin
Sel de mer fin, selon goût
Ingrédients Pour Les "Gnudi":
250g de Ricotta fraîche
1 Gros œuf, battu
1/4 de CC de Poivre noir, fraîchement moulu
Le zeste d'un citron bio
45g de Parmesan (ou de Grana Padano), râpé finement
1/4 de CC de Sel de mer fin
47g de Farine blanche
Baslic frais, haché

Méthode Pour La "Sauce Tomate":
1. À feu moyen, chauffer l'huile dans une casserole moyenne. Ajouter l'ail et le faire rôtir pendant environ 2 minutes, tout en remuant régulièrement, jusqu'à ce qu'il soit croustillant et bien doré (brun pâle).
2. Ajouter les tomates hachées, le concentré de tomate et le sucre, puis assaisonner avec un peu de sel.
3. Porter à ébullition, puis réduire le feu et laisser mijoter doucement pendant environ 20 minutes, jusqu'à ce que la sauce soit onctueuse
4. Goûter et rectifier l'assaisonement.

Méthode Pour Les "Gnudi":
5. Mélanger la ricotta, l'œuf, le poivre, le zeste de citron, le parmesan et le sel dans un grand bol et bien mélanger.
6. Ajouter la farine. Mélanger jusqu'à obtention d'une consistance homogène et molle (ajouter un peu de farine - 1 CS à la fois - si le mélange est trop humide).
7. Saupoudrez une plaque à pâtisserie généreusement avec de la farine.
8. À l'aide de 2 grosses cuillères à soupe, former des quenelles. Les placer sur la plaque et les saupoudrer avec un peu de farine supplémentaire (vous devriez en obtenir 16).
9. Cuire les gnudi dans une grande casserole d'eau bouillante salée pendant 5-6 minutes, en remuant occasionnellement, jusqu'à cuisson complète (les gnudi vont rapidement flotter à la surface - poursuivre la cuisson afin qu'ils soient parfaitement cuits et tendres).
10. À l'aide d'une écumoire sortir les gnudi de l'eau et les répartir dans les assiettes, puis ajouter la sauce tomate et saupoudrer avec un peu parmesan râpé ainsi qu'avec du basilic haché.

Remarques:
Si vous n'avez pas de tomates fraîches à disposition, alors vous pouvez utiliser 1 boîte de tomates hachées.
Vous pouvez même remplacer la sauce tomate avec du "Beurre Noisette À La Sauge".
La sauce tomate peut être fabriquée 3 jours à l'avance et conservée au frigo ou congelée (3 mois max.).
Pour plus de saveur, j'ai légèrement frit mes gnudi dans un peu de beurre - juste avant de les servir.

Suggestion d'accompagnement:
Servir ce plat avec une salade verte et une bonne bouteille de vin blanc minéral ou rosé pas trop doux (tous deux italiens, de préférence).

Ricotta Gnudi with Pomodoro Sauce
Adapted from Bon Appetit magazine
ingredients
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups homemade Pomodoro Sauce or tomato sauce
Preparation
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
- See more at: http://www.celinescuisine.com/italian-food/ricotta-gnudi-with-pomodoro-sauce/#sthash.SyxX18a9.dpuf

Friday, April 20, 2012

CREAMY FUSILI SALAD WITH SUN DRIED TOMATOES, PEAS & ARUGULA - SALADE DE FUSILI AUX TOMATES SÉCHÉS, POIS ET À LA ROQUETTE

Some people are so poor all they have is money.
- Source unknown

Content makes poor men rich; discontent makes rich men poor.
- Benjamin Franklin

Humans never cease to complain about the status of their bank account and their degree of brokedom, but they rarely realise that true wealth doesn’t come in the form of a banknote and that nobody can manufacture it – on another level, the same can be said about handsomeness, kindness, personality and intelligence. It is something you carry within yourself and it’s not easily quantifyable.

Certain people are poor regardless of how many luxury houses, fast cars, fine jewels and designer clothes they have or can buy. Others are rich even if they are bankrupt or living on the street. The first category of individuals are barren shells whose soul is so desert-like that they have to fill their lives with meaninglessly clutter and keep busy for the sake of averting from seeing the empty void they have inside. The second kind of folks only need cash to survive and eat, dress or have a roof over their heads, thus living on the strict minimum. But contrarily to the former group, their inner value doesn’t depend on earthly possessions as the flame that burns deep down within themselves is enough to animate their spirit, make them glow with happiness and give them the courage to face the harsh everyday reality.

As a rule, those who don’t have to rely on goods to exist are far more satisfied than those who need to be surrounded by excessive opulence in order to experience artificial bliss and whose morbidly fake world is dominated by illusion. Deception junkies are eternally on the quest for new means of furnishing their vacuity with yet more nothingness. They are addicted to their delusional sense of fulfillment and strive on their secure make-believe little Hollywoodesque environment. Without their precious elixir of beatitude, they'd be lost and fall into a deep depression since having to confront the senselessness of your own being is incredibly mind-boggling.

All folks ever seem to care about is wealth, but wealth is death. Blessed are the lame, the sick, the poor, lacking wealth, for wealth is death.
Never met a rich man whose grave I didn’t want to piss on. Never met a poor man whose grave I didn’t want to pray on. Wealth is death, life’s for living.
Why would I ever want a job? Waste my life, wealth is death. When I’m old and ready for the grave, I want memories to recall.
Never met a rich man whose grave I didn’t want to piss on. Never met a poor man whose grave I didn’t want to pray on. Wealth is death, life’s for living.
La, la, la. Wealth is death.
- Lyrics to the song “Wealth Is Death” by Those Poor Bastards

When you are not defined by your income or extravagance and you don’t depend on it to feel like somebody, then you are a lucky human being as no matter your situation, you’ll most likely be content, remember to stay humble, find pleasure in the little things, understand the real meaning of life, recognize the importance of being a spiritual entity and know peace of mind.

In the same way, when it comes to food, abundance and expensiveness aren’t always a guarantee for gratification. One doesn’t need to indulge on the most rare and high-priced staples in order to enjoy oneself. The market value of an ingredient is seldom an indicator of savoriness. In business, its worth is mainly fixed according to arbitrary ratings based on ephemeral fashions and its dream-selling factor - an invention of mankind. Scarcity and the amount of work put into generating a merchandise hardly come in play here.

Quality in a product or service is not what the supplier puts in. It is what the customer gets out and is willing to pay for. A product is not quality because it is hard to make and costs a lot of money, as manufacturers typically believe. This is incompetence. Customers pay only for what is of use to them and gives them value. Nothing else constitutes quality.
- Peter F. Drucker, American Management Guru

Consequently, I ask myself the following question: why are oysters* thought to be better than mussels or Champagne considered to be superior to Clairette De Die? Apart from the reasons I cited above, there is no other tangible and possible explanation for this consumerist behavior pattern. Tomorrow, the roles could very well be reversed if declared so by those who run the show and control popular opinion by creating novel fads and demands.

*A funny fact:
Oysters weren't always classified as a luxury item. Actually, in the Victorian era oysters were a regular food of the poor in Britain (learn more here).

In nature, comparison and grades are inexistent. There, each tree, animal, plant or mineral has a purpose and a quality of its own. The Universe doesn’t judge or make differences. In opposition, we humans constantly have to classify and compare everything, and I find that so stupid, absurd and really useless. Our materialistic visions are dictating our thoughts and actions...

I’m somebody who is not presumptuous, superficial and who totally dislikes conventions or limitations, hence the price and reputation of a fare has absolutely no effect on me. As a matter of fact, they don't affect my perception of it as I develop my taste independently from absurd trends - though I do admit that I tend to shun what is in vogue as the word alone already infuriates me, gives me an allergic reaction and creeps me out (you might want to check out that other article I wrote on the subject). A potato will delight me as much as a truffle, and I’d still refuse to eat caviar even if it would be regarded similarly to liver paste and not be grub for the wealthy, aristocrats or jet-setters. In my opinion, although we all have our personal favorites, every comestible has to be cherished as it is earth’s gift to us and we should be thankful for it.

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.
- Julia Child

Quality is remembered long after the price is forgotten.
- Gucci Family Slogan

At my place, "modest” dishes are consumed regularly, however I never feel ashamed or unsatisfied by what I cook as I regard them to be just as excellent as the ones that are said to be “noble”. If you select good raw materials and you prepare them with care, respect and devotion, then what you’ve paid for them has strictly no importance as the end result will simply be fabulous whether you have kept a tight budget or have totally blown it.

So next time you want to concoct a meal, remember to let go of your preconceptions and don’t let your choices be guided by how cheap or dear something is as you’ll miss out a lot. Instead, appreciate your vegetables, fruits, meat, cheese, spices, etc… for what they are as it is crucial that you only worry about the degree of joy they'll convey and not about their weight in gold.

This is my philosophy and I apply it on a daily basis. Thanks to my limitless curiosity and to my non-consumeristic approach, I have expanded my culinary knowledge drastically. Nothing stops me from discovering new specialities. One day, I’ll purchase pork livers and chicken hearts in order to make an accompaniment to my spaghetti and the next, if the state of my finances permits it, I’ll bring back home a lobe of foie gras or a few balls of Burrata to eat with fine homemade bread.

I'm not going to lie to you and say that I hate all produces which are labelled as "deluxe", but generally, I'd rather settle for those that are less posh and sometimes dispised or neglected because they are supposedly boring, crude and too ordinary. You see, one of my passions is to transform frugal eats into dazzling and surprising specialities and use my creativity to sublimate them. I have a lot of fun playing around in the kitchen and revamping those “ugly duckling” of gastronomy. Through, Rosa's Yummy Yums, my aim is to show others that even the most unpromising root veggie, innard or cereal can be worked into something appetizing, refined and extremely savory.

It is exactly what I did with the pasta salad I am presenting today. All components I employed are commonly found in a majority of pantries and fridges. There's nothing special about them, but the recipe I have put together is far from being average.

My "Creamy Fusili Salad with Sun Dried Tomatoes, Peas & Arugula" is an ode to spring and to the warmer days. It is fresh like the young leaves that are budding, buoyant like the birds that are singing on the top of their lungs, zesty like the cool April breeze and lusciously creamy like the first ice cream of the sunny season... Bliss in a plate!

Creamy Fusili Salad with Sun Dried Tomatoes, Peas & Arugula
Recipe by Rosa Mayland, April 2012

Serves 2 (2 medium servings each).

Ingredients For The "Lemony Cream Dressing":

The juice of 1/2 an organic lemon

5 Tbs Sour cream

3 Tbs Milk

The zest of 1 organic lemon

1/2 Tsp Onion powder

Red Tabasco, to taste

Sea salt, to taste

Freshly ground black pepper, to taste

Ingredients For The "Pasta Salad":

240g Raw fusili

100g Arugula

80g Preserved dried tomatoes (weigh drained), thinly sliced

60g Raw peas

Shaved parmesan, to taste

Method For The "Lemony Cream Dressing":

1. In a big salad bowl, mix all the ingredients for the dressing together.

Method For The "Pasta Salad":

2. Cook the pasta according to the packet instructions. Strain and let cool until lukewarm.

3. Toss the pasta, 1/4 of the arugula and the peas with the dressing.

4. Dress the plates with 1/4 of the remaining arugula and 1/4 of the pasta salad, then sprinkle with 1/4 of the tomatoes and top with the shaved parmesan.

5. Serve.

Remarks:

The fusili can be replaced by penne rigate, farfalle, gnocchetti sardi or conchigliette.

If you are calorie conscious, use light cream instead of sour cream.

Serving suggestions:

Serve for lunch or supper.
This salad can be accompanied by a Chardonnay, Chasselas, Riesling or Sauvignon Blanc.

Salade De Fusili Aux Tomates Séchées, Pois Et A la Roquette
Recette par Rosa Mayland, Avril 2012.

Pour 2 personnes (2 portions moyennes par convive).

Ingrédients Pour La "Vinaigrette A La Crème":
Le jus d'un demi citron bio
5 CS de Crème aigre
3 CS de Lait
Le zeste d'un citron bio
1/2 CC de Poudre d'oignon
Tabasco rouge, selon goût
Sel de mer, selon goût
Poivre noir, fraîchement moulu, selon goût
Ingrédients Pour La "Salade De Pâtes":
240g de Fusili non cuites
100g de Roquette
80g de Tomates séchées à l'huile (pesées égouttés), coupées en fines lamelles
60g de Petits pois crus
Copeaux de parmesan, selon goût

Méthode Pour Le "Vinaigrette A La crème":
1. Dans un grand saladier, mélanger tous les ingrédients pour la vinaigrette ensemble.
Méthode Pour La "Salade De Pâtes":
2. Faire cuire les pâtes comme indiqué sur le paquet. Les égouttez et les laisser refroidir afin qu'elles soient tièdes.
3. Mettre les pâtes, 1/4 de la roquette et les petits pois dans le saladier et mélanger délicatement pour enrober.
4. Dresser les assiettes avec 1/4 de la roquette restante et 1/4 de la salade de pâtes, puis saupoudrez avec 1/4 des tomates séchés et garnir avec les copeaux de parmesan.
5. Servir.

Remarques:
Les fusili peuvent être remplacés par des penne rigate, farfalle, gnocchetti sardi ou des conchigliette.
Il est possible d'utiliser de la crème légère au lieu de la crème aigre. Cela limitera les calories ingérées.

Idées de présentation:
Servir pour le repas de midi ou du soir.

Accompagner cette salade d'un Chardonnay, Chasselas, Riesling ou Sauvignon Blanc.

Avec cette recette, je participe au concours "Cuisinez La Pasta Avec Garofalo" qu'Edda organise. Vous trouverez tous les détails sur son beau blog "Un déjeuner De Soleil".

Friday, May 6, 2011

CHICKPEA & FENNEL SALAD - WHEN ITALY MEETS MOROCCO

The unique, tantilizing, heady and sunny flavors of Italy and Morocco have been rocking my world since a long time now. Already, when I still lived at home, I ate quite a few classic Italian dishes such as "Lasagne", "Pasta Alla Bolognese", "Ravioli Ai Funghi", "Ravioli Alla Ricotta E Spinaci", "Ravioli Alla Carne" (we bought the Ravioli from a caterer whom you can find selling his homemade goodies at the Geneva markets) and "Pizza". My parents being quite open food-wise, I was also blessed have the possibility to taste certain Moroccan specialities such as "Tajine" and "Couscous". Yet, although I am not new to those sunny Mediterranean cuisines, I still have a lot to discover as both are very multifaceted, offer an enormous variety of recipes and their repertoire is practically bottomless.

The food of both countries has always attracted me as it is authentic, convivial, rich in traditions, extremely palatable, wonderfully refined in it's apparent simplicity, rich in herbs and spices, so colorful, very seasonal and really healthy (lots of vegetables, olive oil as well as good protein and not many fatty sauces). With not much it is possible to create fantastic dishes with colossal visual appeal and intense gusto...

As summer is appraoching fastly and we are lucky to be able to find all kinds of amazing spring vegetables and fruits (strawberries, rhubarb, asparagus, fennel, mushrooms, fresh garlic, etc...) on the stalls of our local farmers' markets, I am once again dreaming of making fabulous Italian and Moroccan dishes that remind me of the warmth of the hot days and the relaxed atmosphere surrounding that season.

Well, last Saturday, while watching Jamie Oliver's "Jamie Does Venice" and "Jamie Does Marakkech" series (from the "Jamie Does..." TV show), I started craving the fares of Italy and Morocco. The young, cheeky, bubbly, playful and energetic British chef's enthousiasm for the incomparable food of those regions of the globe caught me and his boundless love for laidback meals gave me countless ideas. Cooks who know how to communicate emotions as well as joyfulness through their cookbooks or television programs and whose passion for all things edible is contagious always stimulate my creativity and cooking mojo. They have the art of inspiring me and making my brain spin.

My fertile imagination ran wild and within a few seconds, my blank piece of paper got filled with all sorts of disorganized scribblings and an embryo of recipe took shape. Since the temperatures are rising and picnics are trendy again, I absolutely wanted to put together a salad that imperatively had to contain Swiss as well as seasonal veggies (you know my nature-friendly philosophy) and ingredients I particularly enjoy at the moment.

So, I decided to use chickpeas and lightly pan-fried fennel as a base for my salad. Then, I found that it would be interesting if I incorporated a lemony, "Ras El Hanout" and safron infused tomato sauce to wet the whole (I know whjat you are going to say about out of season produces, yet I am partially to blame here! I could not restrain from buying Geneva tomatoes from the supermarket. Not too seasonal maybe, but at least they are grown regionally), and I added a little chopped basil for an additional Italian twist. Then, once the salad had been plated, I shaved some pungent Parmigiano Reggiano and drizzled quality Jordan virgin olive oil over the top of my creation.

I would definitely lie if I told you that I was not proud of this "chef-d'oeuvre". My complexly fragrant "Italo-Mauresque Chickpea And Fennel Salad" was extremely delectable. Even my boyfriend who is not the biggest fan of legumes gobbled it and asked for seconds. The aromas of Italy and Morocco (some ingredients employed are common to both lands) blended together harmoniously to constitute a well-balanced, exquisite, summery and fulfilling dish. Never was a wedding between two different nations more perfect and sublime!

My description might have enlightened you on the nature of this gorgeous salad, but I'm sure that some of you are wondering what "Ras El Hanout" is. Rest assured, dear friends. As usual, you will not leave this blog without learning something new (I hope) from Professor Foodfreak...

"Ras El Hanout", is the king of spices in North Africa. Not surprisingly, its Arabic name translates to "head/top of the shop" and refers to a mixture of the best spices that a seller has to offer. This blend is composed of numerous different spices. Depending on the variety, certain mixes can hold up to hundred spices. Some of them are bright yellow like madras curry, certain are vibrant red and others are murky brown. Each cook, person, company and spice dealer has their own recipe of which they are proud and a combination that they carefully keep secret. Not only are all mixes unique, but they also vary from region to region, country to country and household to household.

In most "Ras El Hanout" you recognize spices such as cardamom, cloves, cinnamon, ground chilli peppers, coriander, cumin, nutmeg, peppercorn and turmeric, but with some more elaborate versions you'll have problems knowing what they are made of for they also include rare spices such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubeb and dried rosebuds. Usually all ingredients are toasted before they are ground up together.

In Morocco it is commonly referred to as the "lazy cook's spice". The reason for this nickname is that no matter what you add it to, it will always give that extra oomph or umami flavor to your dishes and will drastically uplift the taste of your food. Generously sprinkled into balmy tajines, incorporated into broths and couscous, added to liquid for poaching fruits, rubbed into meat or stirred into rice, it'll be impossible for you not to fall under the charm of that intoxicating and addictive seasoning. Maghrebans even believe it is an aphrodisiac, so you have been warned!

~ Italo-Mauresque Chickpea & Fennel Salad ~
Recipe by Rosa Mayland @Rosa's Yummy Yums, May 2011.

Serves 2.

Ingredients for the "Spicy Tomato Sauce":
6 Tbs Olive oil
1 Medium Onion, chopped
4 Cloves fresh garlic, thinly sliced
1 1/2 Tsp Ras el hanout
1 Pinch (0.125g) Ground safron
2 Medium Tomatoes, chopped coarsely
8 Cherry tomatoes, cut in half
The zest of half a lemon
3 Tbs Fish sauce
2 Tbs Dark balsamic vinegar
1 Tsp Red Tabasco
Sea salt, to taste
Ingredients for the "Salad":
1 Medium fennel, cut into thin slices
2 Tbs Olive oil
260g Cooked chickpeas
1 Handful Basil leaves, coarsely chopped
Sea salt, to taste
Ground black pepper, to taste
Shaven parmesan cheese, to taste
A few basil leaves, to decorate
Olive oil, to drizzle over the salad

Method for the "Spicy Tomato Sauce":
1. Place a sauté pan over medium heat for about 3 minutes. Add the olive oil (6 Tbs) and the chopped onion. Stir-fry 1 minute, then add the sliced garlic and continue stir-frying for another minute.
2. Add the ras el hanout, safron and stir once, then immediately add the tomatoes, zest, fish sauce, balsamic vinegar, Tabasco and salt.
3. Let cook over low heat, about 12 minutes (stir regularly and crush the tomatoes), until it resembles a thickish and homogenous sauce. Remove from the heat and let cool (it has to reach room temperature).
Method for the "Salad":
4. Place a sauté pan over medium heat. When it is hot, add the olive oil (2 Tbs) and the sliced fennel. Stir-fry for 6-8 minutes (the fennel should be cooked, but still snappy). Remove from the heat and let cool at room temperature.
5. In a medium salad bowl, mix together the chickpeas, fennel and basil.
6. Add the tomato sauce. Pepper and salt to taste. Mix well.
7. Serve on 4 individual plates. Top with shaved Parmesan, basil leaves and drizzle with a generous amount of olive oil (to taste).

Remarks:
You can replace the chickpeas by any other legume of your choice (Borlotti beans, fava beans, white beans, etc...).
Serve that salad at room temperature, so that all the flavors are fully developped.

Serving suggestions:
Serve some with pan-fried fish and sourdough bread.
Accompany with dry white wine (Pinot Grigio) or with a spicy rosé from Provence (Bandol)

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~ Salade Italo-Mauresque Aux Pois Chiches Et Fenouil ~
Recette par Rosa Mayland @Rosa's Yummy Yums, mai 2011.

Pour 2 personnes.

Ingrédients pour la "Sauce Epicée A La Tomate":
6 CS d'Huile d'olive
1 Oignon moyen, haché
4 Gousses d'ail frais, coupées en fines tranches
1 1/2 CC de Ras el hanout
1 Pincée (0.125g) de Safran en poudre
2 Tomates moyennes, hachées grossièrement
8 Tomates cerises, coupées en deux
Le zeste d'un demi citron
3 CS de Sauce de poisson
2 CS de Vinaigre balsamique foncé
1 CC de Tabasco rouge
Sel de mer, à volonté
Ingrédients pour la "Salade":
1 Fenouil moyen, coupé en fines tranches
2 CS d'Huile d'olive
260g de Pois chiches cuits
1 Poignée de Feuilles de basilic, grossièrement haché
Sel de mer, à volonté
Poivre noir fraîchement moulu, à volonté
Parmesan, en copeaux (à volonté)
Quelques feuilles de basilic, pour décorer
Huile d'olive, pour verser en petite quantité sur la salade

Méthode pour la "Sauce Epicée A La Tomate":
1. Faire chauffer une poêle à feu moyen pendant environ 3 minutes. Ajouter l'huile d'olive (6 CS) et l'oignon haché. Faire revenir pendant 1 minute, puis ajouter l'ail et continuer de faire suer.
2. Ajouter le ras el hanout, le safran et mélanger rapidement, puis immédiatement ajouter les tomates, le zeste, la sauce de poisson, le vinaigre balsamique, le Tabasco et le sel.
3. Cuire à température basse pendant environ 12 minutes, jusqu'à obtention d'une sauce assez épaisse et homogène. Retirer du feu et laisser refroidir (il faut que la sauce soit à température ambiante).

Méthode pour la "Salade":
4. Faire chauffer une poêle à feu moyen. Une fois qu'elle est chaude, ajouter l'huile d'olive (2 CS) et le fenouil. Faire revenir en remuant constamment pendant environ 6-8 minutes (le fenouil doit être cuit mais pas encore croquant). Retirer du feu et faire refroidir à température ambiante.
5. Dans un bol moyen, mélanger ensemble les pois chiches, le fenouil et le basilic haché.
6. Ajouter la sauce tomate. Poivrer et saler. Bien mélanger.
7. Disposer dans les assiettes, ajouter le parmesan et les feuilles de basilique dessus, puis verser un filet d'huile d'olive (à volonté).

Remarques:
Vous pouvez remplacer les pois chiches avec les légumineuses de votre choix (bolotti, fèves, haricots blancs, etc...).
Servir cette salade à température ambiante. De cette manière, les saveurs auront pû se développer.

Idées de présentation:
Servir avec du poisson grillé et accompagner avec du pain au levain ainsi qu'un vin blanc sec (Pinot Grigio) ou un rosé de Provence épicé (Bandol).