I stopped by the local farmer’s market this weekend and found myself in front of a beautiful basket of freshly picked arugula. Memories of a beautiful Tuscan steak, perfectly cooked, sliced and laid atop a bed of simple arugula and shaved Parmesan swirled in my head. Armloads later, I was headed home to make my own version of tagliata con rucola for dinner. The peppery bite of the arugula elevates each tender bite of steak to another level. I order this very simple meal at my first opportunity every time I return to my little home in Montalcino.
Surprisingly, arugula belongs to the same family as kale and cauliflower. This spiky leafy vegetable is called arugula here in the US, rucola in Italy and rocket in the UK. Whatever you choose to call it, this peppery green has loads of health benefits, from being touted as an aphrodisiac to a cancer-fighting superfood. Whatever you choose to call it, this healthy green adds versatility and a peppery kick to whatever dish you use it in.
Here I have paired arugula with walnuts and Parmesan for a spicy, robust pesto that I then tossed to make a pasta fredda (pasta salad), perfect for summer. After adding the pesto to the pasta, I tossed it simply with additional arugula, more Parmesan and toasted walnuts. Finish with a nice drizzle of extra virgin olive oil. Be sure to keep a bit of the pasta water so you can thin the pasta salad if the pesto is thick.
As an added bonus and as it was cocktail time after all, I decided to throw some extra arugula in the blender with simple syrup to make a green, healthy-ish libation to sip alongside my pasta. I am calling it the Green Vespa in honor of the zippy kick of the arugula.
And for that tagliata con rucola – no recipe needed. Simply sear your favorite steak, allow to rest for about 10 minutes, slice and place atop a bed of arugula and shaved Parmesan simply dressed with lemon juice, olive oil, salt and pepper. Simple pleasures.
Buona estate! Michele
Pasta Salad with Arugula Pesto
INGREDIENTS:
■ 1 pound fusilli (or other short pasta)
■ Salt
■ Extra-virgin olive oil
■ Zest from 1 lemon (use the same lemon for the pesto below)
■ Walnut pieces (for topping)
For the pesto:
■ 2 cups packed arugula
■ ½ cup walnut pieces
■ 1 clove garlic, chopped
■ 1 cup extra virgin olive oil
■ ½ cup grated Parmesan
■ Juice of ½ lemon
■ Salt and freshly ground black pepper, to taste
■ Fresh baby arugula
■ Shaved Parmesan
Directions:
1. Bring a large pot of water to a boil. Salt the water then add the pasta and cook according to package directions. Reserve 1 cup of the pasta water and drain pasta. Place in a large bowl and drizzle with extra virgin olive oil to prevent sticking. Add in the lemon zest. Toss.
2. Toast the walnut pieces: heat a medium skillet over medium heat. Add the walnut pieces to the hot, dry pan. Cook, stirring frequently, until the walnuts are toasted and brown, about 5 minutes. Remove from heat and set aside to cool.
3. Meanwhile make the pesto: combine the arugula, walnuts and garlic in the bowl of a food processor and pulse until coarsely chopped. Scrape down the sides of the bowl if necessary. With the processor running, add the olive oil in a steady stream through the feed tube. Process until smooth. Add in the Parmesan and lemon juice. Pulse until incorporated. Season with salt and pepper to taste.
4. Add the pesto into the pasta and stir to incorporate. If too dry, add a little of the pasta water. Taste and adjust seasonings. Stir in a few handfuls of arugula and additional Parmesan cheese. Top with the toasted walnut pieces and finish with a healthy drizzle of extra virgin olive oil. Serve!
The Green Vespa
Ingredients:
■ For the simple syrup:
■ 1 cup sugar
■ 1 cup water
■ 3 cups arugula, packed
■ For each cocktail:
■ 2 ounces vodka
■ Squeeze lemon juice
■ Black pepper
■ Club soda
INSTRUCIONS
Make the arugula simple syrup: Heat sugar with water over medium heat. Stir until dissolved. Set aside to cool. Once cool, place the simple syrup and arugula in a blender and purée. Using a fine mesh strainer, strain the mixture into a glass jar and chill.
For each cocktail: Combine the vodka, lemon juice and 1 ounce of arugula simple syrup in the cocktail shaker. Add a twirl of freshly ground black pepper. Fill with ice and shake until the outside of the shaker is nice and frosty. Strain into a glass of your choice. Top with club soda to taste. Garnish with an arugula leaf and enjoy!
Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co-author the blog www.OurItalianTable.com
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