Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette


Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette
Serves 6
One bunch chiogga beets, tops trimmed, and scrubbed
One head butter lettuce, washed and spun dry
1buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce)
2 vanilla blood oranges, peel and pith removed, and segmented
1/4 cup extra virgin olive oil
2 tablespoons fresh blood orange juice
1 tablespoon sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper
1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the lettuce leaves on 6 salad plates.
4. Thinly slice the beets and arrange over the lettuce.
5. Thinly slice the buratta, and arrange 3 pieces over the beets.
6. Arrange the orange segments around the outside of each plate.
7. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning, adjust with salt and pepper, and drizzle over the salad.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Sunchoke “Hummus”


Sunchoke “Hummus”
Serves 6 to 8
Try this delicious change of pace spread on pita, or toasted bread, or serve with crisp vegetables.
1 pound sunchokes, peeled
1/2 cup extra virgin olive oil
Pinch red pepper flakes
3 garlic cloves
Grated zest of one lemon
One 14.5-ounce can chickpeas, rinsed and drained
2 tablespoons lemon juice
Salt and pepper
1/4 cup finely chopped Italian parsley
Finely chopped spring onion for garnish
1. Put the sunchokes into water to cover, and bring to a boil. Simmer the sunchokes for 20 to 25 minutes, until they are tender. Drain thoroughly, and put into a blender or food processor.
2. In a skillet, heat the oil, and add the pepper flakes, garlic, and lemon zest, sautéing for 30 seconds, until the garlic is fragrant. Add the chicken peas, and lemon juice, and toss to coat.
3. Transfer the mixture to the blender/food processor, and puree. Season with salt and pepper, and stir in the parsley.
4. Serve the “hummus” garnished with chopped spring onions, and surround with pita wedges, toasted bread, and vegetables.
Learn more about Sunchokes Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Bacon Wrapped Dates Stuffed with Parmigiano


Bacon Wrapped Dates Stuffed with Parmigiano
Serves 4
6 strips bacon, cut in half crosswise
12 pitted dates
1/4 pound Parmigiano-Reggiano cheese, cut into chunks to fit the dates
1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours.
4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes.
5. Remove from the oven, drain the dates on paper towels, and set on a platter for serving.
Learn more about Deglet Dates Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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