Grigliata - sliced grilled steak with rosemary and green peppercorns

I have had the opportunity to sample the cuisine of the Marche region of Italy.  Marche is situated on the Adriatic (east) coast north and east of Rome.  Although the prevailing cuisine was made up of many varied seafood dishes, there was a signature beef dish that I had at several different restaurants.

It featured grilled strip steak that was sliced, dressed with olive oil and herbs and spices, and then broiled to finish.  The fresh rosemary and green peppercorns create a piquant taste that you will not get at the Outback Steakhouse!

1 strip steak (New York, Kansas City, Loin, or whatever your local butcher calls it)

1 clove garlic, chopped fine

2-3 sprigs fresh rosemary, coarsely chopped

1 TBS green peppercorns (fresh or bottled but not dried)

1 TBS extra virgin olive oil (EVOO)

Warm the steak to room temperature.  Trim fat and gristle.  Grill or broil till cooked rare (several minutes on each side).  Remove to a cutting board, slice on a bias 1/8” thick. 

Arrange slices on an ovenproof platter.  Distribute garlic, rosemary, and green peppercorns evenly over steak slices.  Drizzle EVOO over the steak.

Place steak platter under a preheated broiler for 1-2 minutes until garlic is cooked and steak is medium rare.

Serve with green salad, whole crust bread, and dry red wine.

Serves two as an entrée course, four as an appetizer.

Recipe may easily be doubled.

Sicilian Peppery Tomato Soup with Chickpeas

For those who like a thick, satisfying soup, here’s a very easy one.  It has no meat and yet is very hearty and satisfying.  Garbanzo beans (chick peas) are a good source of fiber and protein.  The tomatoes add a healthy dose of lycopene, anti-oxidants, and just plain taste good.

The rosemary adds a pungent flair redolent of sun-drenched Sicily.

The soup is intended to be very thick. Spend some time and cook it down – you will be rewarded by a mouth-satisfying, belly-filling meal.

Intended to be peppery, you can cut back on the hot red pepper flakes if you prefer milder fare.


Enjoy! 


Sicilian Peppery Chickpea Soup with Tomatoes
(Minestra di Ceci e Pomodoro alla Siciliana)


Ingredients
¼ cup olive oil (EVOO)
¼ tsp. red pepper flakes
Pinch of turmeric
Freshly ground black red pepper to taste
1 medium onion chopped
1 medium red pepper, seeded and chopped
3 large cloves garlic, chopped
28 oz can chef’s cut (diced) tomatoes with liquid
1/2 tsp fresh finely chopped rosemary or 1/4 tsp dried crushed
Pinch of baking soda
2 cans 15.5 oz chickpeas, drained
2 cups water
Salt to taste
Freshly grated parmigiano reggiano


Method

In a large soup pot, heat oil to medium-low, add turmeric, red pepper flakes, and black pepper. Stir and heat, then add onions, red pepper, and sauté, stirring frequently.  Cook onion-pepper mixture until reduced, 5-8 minutes.

Add garlic, cook and stir for an additional minute.

Add tomatoes with their liquid.  Cook tomato-onion mixture uncovered, stirring frequently, until a good part of the liquid evaporates and mixture thickens (about 10-15 minutes). Add the baking soda and stir well (this reduces acidity).

Add the chopped rosemary and stir well.

Note:  This is a very thick soup. Cook onions-peppers and then tomatoes even longer than you’d normally think.  The key to this soup is to thicken and reduce the base.  You are cooking over medium heat, hence need to stir frequently to avoid sticking or scorching. A screen over the pot will eliminate splatter.

Pour in the chickpeas and water. Bring to boil, stirring.  Reduce to slow, steady, simmer, cover, and cook 20 minutes

Add salt and pepper to taste. Uncover and simmer to thicken if necessary.

Top each bowl with a little fresh grated Parmesan cheese and serve with garlic toast and a side of greens or salad. 

Buon appetito!

Portuguese Kale Soup (Caldo Verde)

Caldo verde (green soup) is a traditional Portuguese soup based on olive oil, potatoes and kale.  The many variations may contain onions, beans, chorizo (sausage) and other ingredients, but this recipe is the simple version that you might imagine fishermen and farmers enjoying to economically sustain their labors.  It is unexpected that the base is water rather than stock, but the resulting soup is thick and satisfying. 

Proper preparation requires some time to cook down the potatoes, creating a surprisingly creamy broth.  But rest assured, while the total time can approach two hours, active preparation time is 30 minutes or less.

The key to this dish is to slice the potatoes thinly so that they cook thoroughly and break down more quickly.  In addition, the green vegetable (most commonly kale, but could also be collard greens or cabbage) must be sliced very thin.  The easiest way to accomplish this is to roll up several kale leaves tightly like a cigar, then slice thinly crosswise.  You may include the tender portion of the stems, but discard the tougher lower portions.  Total cooking time is gauged to ensure that the stem portions are completely cooked and tender. 

Finally, olive oil is a major taste ingredient so a fruity, delicious extra virgin variety is highly desirable.

When served, it is customary to dip thick slices of fresh, whole grain bread into the soup, leaving the remaining broth a scrumptious, thick mixture of kale, olive oil, and potatoes. 

This is a very satisfying dish that can serve as a hearty appetizer or an entire meal.  It is traditionally accompanied by a robust red wine.

2 ½ lbs. potatoes (3-4 medium), peeled and sliced thin

1 cup extra virgin olive oil

6 cups water

4 cloves garlic, coarsely chopped

1 tsp. fresh chopped rosemary

¼ tsp. hot red pepper flakes

freshly ground black pepper

salt to taste

1 lb. (one bunch) of kale, washed and sliced thin, tough stems discarded

Put potato slices, oil, and water into a large soup pot, bring to boil. Stir to avoid sticking. Reduce heat to low boil, add garlic, rosemary, red pepper, black pepper, and salt. Cook, stirring frequently with a wire whisk to break up potatoes, about 30-45 minutes. Liquid will become thick as potatoes dissolve.

Prepare kale. Wash and drain. Stack several leaves at a time, rolling into a tight “cigar”, then slice thinly crosswise to where stems become tough. Discard tough stems. Place kale into soup, stir, cover, and continue cooking until stem portions are tender.

Serve with fresh green salad, hard crust bread, and a robust, dry red wine.  Enjoy!