 |
Recipes A-Z from our farm |
Wild arugula (also called wall rocket; botanically Diplotaxis muralis) has small, fleshy leaves and tastes peppery, clean, and sharp, quite different from the more familiar cultivated arugula, which can become medicinal and bitter when it's too mature. Substitute either young arugula or the inner leaves of curly endive or mesclun.
This is an herb, vegetable or salad green, depending on the recipe.
Try it torn up as a salad on it's own with chopped apples & blue cheese,
or just add to a lettuce salad for a zip. A wonderful salad is made with spicy
arugula, shredded radiccio, a few seeded and sliced cucumbers and a simple
vinaigrette. Or as a lettuce-replacement on a sandwich. It can also replace
spinach in many cooked spinach recipes. (How about that famous American
appetizer: spinach dip?)
Salad of wild arugula, shaved baby artichokes and fennel, From chef Amy Sweeney at Ammo
Total time: About 20 minutes, Servings: 4
Juice of 1 1/2 lemons, divided
1/3 cup best-quality olive oil
Sea salt
Freshly ground black pepper
4 baby artichokes
1 head fennel
Small wedge of Parmigiano-Reggiano
1/2 pound wild arugula, washed and dried Leaves from 4 parsley sprigs
1. Place the juice from one lemon into a large bowl. While whisking, slowly add the olive oil to emulsify. Add sea salt and pepper to taste and set aside.
2. Place the remaining lemon juice in a medium bowl and fill with cold water. Peel the artichokes down to the tender core, and slice them lengthwise on a mandoline or as thinly as possible. Place the slices in the acidulated water to keep them from turning brown. Trim the fennel and also slice lengthwise, reserving in the acidulated water.
3. Shave the Parmigiano-Reggiano with a vegetable peeler (four pieces of shaved cheese per serving) and set aside.
4. Toss the arugula into the large bowl with the dressing. Drain the artichokes and fennel, pat dry and toss them into the bowl with the arugula.
5. Divide the salad among four salad plates and top with the shaved Parmigiano-Reggiano and parsley. Serve immediately.
Each serving: 276 calories; 4 grams protein; 14 grams carbohydrates; 6 grams fiber; 22 grams fat; 5 grams saturated fat; 12 mg. cholesterol; 196 mg.
sodium.
Wild arugula (also called wall rocket; botanically Diplotaxis muralis) has small, fleshy leaves and tastes peppery, clean, and sharp, quite different from the more familiar cultivated arugula, which can become medicinal and bitter when it's too mature. Substitute either young arugula or the inner leaves of curly endive or mesclun.
Puttanesca with wild arugula
Puttanesca is a forgiving recipe that's basically a rather doctored up version of 'Red Spaghetti': that's what our friend Bill calls red spaghetti sauce that so many Americans know. below is one version of puttanesca, the opportunities for substituting with what's in your kitchen are vast.
1-2 onions, chopped
2 tablespoons olive oil
1-2 tablespoons basil, roughly chopped
2-3 cloves garlic, chopped
pinch hot red pepper flakes
S & P to taste
2-3 anchovies, rinsed
1/2 cup chopped kalamata olives (many stores now sell them already pitted) at least 2 32 ounce cans chopped tomatoes
1 8 oz can tomato sauce
grated or crumbled parmesan-type cheese
1/3 tightly packed cup wild arugula (wall rocket), or young arugula, mesclun, or tender curly endive leaves, chopped Hot cooked noodles (orichette or other)
Cook the onions in a large pot with the oil until transluscent. Add the garlic, anchovies, and red pepper flakes and cook for another 20 seconds or so. Add the tomatoes and sauce and cook for 15-20 minutes on medium low, stirring once in while. (now would be a good time to cook up the pasta!) Add the basil, S & P, and olives and cook for another few minutes while you set the table and perhaps throw together a salad.
Add the wild arugula just before serving and pass the cheese for eaters to add or not as they choose. Enjoy!
Bruschette con Pesto di Rucola
Makes about 1 cup
The Bruschette
Cut into squares: slices of sturdy bread. Brush with olive oil and rub with a clove of garlic. Then grill or broil until light brown.
The Spread:
In a food processor or blender, combine til smooth:
A handful of arugula or wild arugula (the wild will be spicier) S & P to taste
2 small garlic cloves
1/4 cup toasted pine nuts or walnuts
1/4 cup olive oil
Blend together to make a thick paste. Add:
1/2 cup parmesan cheese
Top the bruschette.
Adapted from The Simple Grande Gardening Cookbook by Jean Ann Pollard