Fagiolo Zolfino Salad

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This delicious salad is great year round.  You can change up the taste profile with different herbs, crumbly cheese, shallots, dried fruits, or nuts.  I have given you a "base" recipe you can customize yourself to suit your mood.  Also,  this recipe features one of the wonderful ancient beans the Baldetti Family grows on their farm.  You can substitute any small dried bean you have on hand like cannellini beans.

Ingredients
2 cups of dried Fagiolo Zolfino beans
1 medium red onion, thinly sliced (about 1 1/2 cups)
1 bunch arugula, thick stems removed, washed and dried
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
Handful washed basil leaves, roughly chopped
1 teaspoon salt
20 grinds black pepper

Soak beans in cold water with a teaspoon of baking soda for about 6 hours or overnight.  Drain and rinse them, place them in a pot and cover them with water and simmer over low heat for about 2 hours, until they are tender.  Drain again. Toss the beans together with the red onion and arugula.

Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste.

 

Roast Spring Lamb Shoulder (serves 6)

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This simple roast lamb recipe is a family favorite for Easter dinner.  Pair it with fresh spring peas or roasted asparagus, roasted red potatoes and a glass of ruby red Chianti Classico, Yum.  


Ingredients

2 lb of lamb shoulder
2 cloves of garlic
1 sprig of rosemary finely chopped and another left whole for basting
1 tablespoon Salt
1 teaspoon freshly ground black pepper
½ cup extra virgin olive oil
½ cup of pinot grigio white wine
2 tablespoons of white vinegar

Directions

Heat oven to 350 degrees
Mince garlic with rosemary and combine with salt and pepper.
Rinse the lamb shoulder under running water, pat it dry, then with a very sharp knife make a few deep cuts in the meat. This will help to cook the lamb and allow the salt and flavorings to go deeper into the meat.
Lie the lamb shoulder on a baking tray, rub with the flavored salt and drizzle with plenty of extra virgin olive oil.
Roast in the oven for about 50 minutes or until the internal temperature reaches 125 degrees for medium rare, basting often with the sauce. You can use a spoon to collect the oil, or the sprig of rosemary will be a perfect brush to baste the lamb.
When the lamb is almost ready, turn up the oven to 400 degrees, pour the white wine and vinegar over the lamb and let it cook for approximately 10 minutes, or until golden brown.

Let the lamb sit for about 10 minutes before carving. 

Cipollini and Zucchini Frittata

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Ingredients
8 eggs
Olive oil, for sautéing
2 small cloves of garlic, minced fine
2 medium Cipollini onions, sliced thin
1 medium zucchini, sliced thin on a mandoline
½ bunch basil
2 tablespoons Whole milk
½ cup parmesan cheese

Directions 

  1. Preheat broiler
  2. Add Cipollini onions to olive oil and saute until soft on low heat,  add minced garlic and saute on medium heat until fragrant, add zucchini and tear basil into the pan and cook until zucchini is tender but not cooked through, season with salt and pepper.
  3. Blend eggs with the milk, in a blender or with a wire whisk until fully integrated.   Pour the egg mixture into saute pan and let sit for 1 minute.  When there isn’t much loose egg left in the pan, grate some parmesan on top and place pan under the broiler until cheese is brown on top.  
  4. When slightly cooled, invert onto a plate, slice and serve.  
  5. Serve with a simple salad of fresh organic greens with a good olive oil and lemon juice and some puglese bread and a nice pinot grigio wine.  Yum!