The Glorious Vegetables of Italy and Blue Zones on GREAT TASTE this week!

  • Wed
    Aug 20
    7:00 pm -
    8:00 pm
  • Fri
    Aug 22
    7:00 am -
    8:00 am

the glorious Vegetables of ItalyI’m about to let you in on what is not known to most lovers of asparagus:  you probably could be eating a late harvest of locally grown asparagus right now.  I am.  Most growers only plan for the normal spring asparagus season, but if you follow the advice in this article, another six to eight weeks of eating that divine vegetable can be yours to enjoy.  It may be too late for this year, but now you can plan ahead.

More about vegetables when we visit with Domenica Marchetti, author of the glorious Vegetables Of Italy on the first half of this week’s show.  You can learn more about Domenica by clicking here.  I hope you try the pasta recipe featuring cherry tomatoes from her book.  You can find it at the bottom of the blog post. Click READ MORE to learn about the rest of the show.

 

 

 

 

Blue ZonesOn our “Iowa Cooks” segment Julie Stephens ventures into the KRUU studio.  Julie has been working diligently on having Fairfield become a certified “Blue Zone” as part of the Blue Zones Project.  So far seven restaurants, two grocery stores, six workplaces, and a number of other objectives have been accomplished, but there is still more to do.  What exactly is this initiative, and how can you participate?  We’ll find out, and, I think, enjoy some fresh-made gazpacho.  If we’re lucky, Rosie Witherspoon from the At Home Store will also join us.

 

I’m very excited to announce that on Wednesday, September 10 Green Building Supply will host the show.  Our guest is Chef Zach Gutweiler from Hole in the Wall at Gas Lamp in Des Moines.  Zach is a talented young chef with not only a fascinating back-story, but also his current cooking quarters of 25 square feet; a double hot plate and toaster oven will captivate your attention.  He’ll do some shopping at the Farmers Market before the show and turn out some Great Tastes for everyone to enjoy.   This is the first of a planned monthly “live” show at Green Building Supply.

 

 

CAPRICCI WITH SLOW-ROASTED CHERRY TOMATOES AND CREAM

Makes 4 servings

 

In summer, when cherry tomatoes abound at the farmers’ market, I almost always have a batch that I have roasted and stored in a container in the fridge. They can be used as a top­ping for bruschetta, a side dish to grilled chops, or as a sauce for pasta, as I’ve done here. The cream adds a touch of luxury—and who doesn’t deserve a little of that now and then? Capricci is one of the many whimsical pasta shapes now on the market. It isn’t always easy to find, and I’ve seen a couple of different variations. They are either tight coils or tight ruffles, and in either case are excellent at trapping sauce. If you are unable to find them, substitute another short, coiled pasta shape, such as fusilli or gemelli.

 

1 1⁄2 LB/680 G CHERRY TOMATOES, HALVED

2 TBSP EXTRA-VIRGIN OLIVE OIL

FINE SEA SALT

FRESHLY GROUND BLACK PEPPER

2 TBSP UNSALTED BUTTER

1 SHALLOT, MINCED

2 OR 3 FRESH THYME SPRIGS

3⁄4 CUP/180 ML HEAVY CREAM

1 TBSP COARSELY CHOPPED FRESH BASIL

1 LB/455 G DRIED CAPRICCI

1 CUP/115 G FRESHLY GRATED PARMIGIANO-REGGIANO CHEESE

 

Heat the oven to 275°F/135°C/gas 2.

 

Arrange the cherry tomatoes cut-side up on a large rimmed baking sheet. Driz­zle the oil over them and sprinkle with 1⁄2 tsp salt and a grinding of pepper. Roast the tomatoes for 1 1⁄2 hours, until they are somewhat puckered and shriveled but still juicy.

 

Bring a large pot of water to a boil over high heat and salt generously.

 

Heat the butter in a large, deep sauté pan set over medium-low heat. When the butter is melted and has just begun to foam, stir in the shallot. Cook, stirring frequently, until softened but not browned, about 7 minutes. Scrape in the toma­toes and any juices that have collected on the baking sheet. Add the thyme sprigs and pour in the cream. Heat gently to a simmer over low to medium-low heat. Right before dressing the pasta, turn off the heat and stir in the basil.

 

Add the pasta to the boiling water and cook according to the manufacturer’s instructions until al dente. Drain the pasta in a colander, reserving about 1 cup/240 ml of the pasta water. Return the pasta to the pot and spoon two-thirds of the sauce over it. Add 1⁄2 cup/60 g of the Parmigiano. Toss gently to com­bine. Add 1 tbsp of the reserved pasta water, if necessary, to loosen the sauce, and toss again.

 

Spoon the dressed pasta into a warmed serving bowl or individual bowls. Sprinkle the remaining Parmigiano on top and serve immediately, with the remaining sauce passed at the table.