Simple Italy

Celebrating Your Inner Italian

Orange Glazed Roasted Salmon and Fennel

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Serves 4 to 6

2 to 3 navel oranges

2 tablespoons olive oil

1 1/2 teaspoons salt

2 large bulbs fennel

1 large salmon fillet (2 to 2 1/2 pounds)

Preheat the oven to 400°F. Coat a 16 x 10-inch baking pan with no-stick spray.

Grate 1 tablespoon orange zest. Squeeze oranges to get 1/2 cup juice. In a small bowl whisk the zest, juice, oil, and salt.

Trim the fennel. Mince about 2 tablespoons of the feathery leaves; set aside. (The remaining leaves may be reserved for salads or other recipes.) Cut bulbs lengthwise into quarters. Cut out and discard the cores. Cut the fennel into thick slices.

Place the fennel in the baking pan. Drizzle with half of the juice mixture. Toss to coat. Place in the oven for about 20 minutes, stirring occasionally, or until lightly browned.

Remove the pan from the oven. Clear a space in the center and lay the salmon diagonally in the pan, skin side down. Drizzle with the remaining juice mixture. Spread to coat the fish. Place in the oven and roast for about 15 minutes, or until the salmon is opaque in the center.

Serve with spinach linguine.
© 2002, PergolaWest, Inc.

Egg, Ricotta and Spinach Tart

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Serves 4 to 6

As versatile as it is flavorful, this tart may be served warm or at room temperature for a light supper, brunch, or part of an antipasto assortment.

3 tablespoons butter

1/4 cup plus 2 tablespoons plain dry bread crumbs

3/4 cup (3 ounces) grated Parmesan cheese, divided

1 small onion, minced

1 bag (6 ounces) washed baby spinach leaves, stems removed

1 carton (32 ounces) whole-milk or part-skim ricotta cheese

6 eggs

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

Melt the butter in a large sauté pan. Remove from the heat. Place 1 tablespoon of the melted butter in a small bowl. Use 1/2 tablespoon melted butter to rub over the bottom and 1 inch up the sides of a 10-inch springform pan. Dust the pan with the bread crumbs. Shake excess crumbs into the bowl with the butter. Add 2 tablespoons of the Parmesan. Toss with a fork; set aside.

Place the sauté pan over medium heat. Add the onion to butter remaining in pan. Cook, stirring, for 2 minutes. Add the spinach. Cover and cook over high heat for 1 to 2 minutes, or until it wilts. Drain any liquid. Set aside.

Preheat the oven to 350°F. In a bowl, beat the ricotta, 2 of the eggs, salt, nutmeg, and the remaining Parmesan. Spoon into the pan. Top with the spinach mixture. With the back of a tablespoon, make 4 oval indentations, radiating from the center like flower petals, in the ricotta mixture. Break 1 egg into each indentation. Sprinkle with the reserved crumb mixture.

Bake for about 45 minutes, or until set. Remove tart to a rack to cool for at least 30 minutes before removing sides of pan.
©2002, PergolaWest, Inc.

Chicken Paillard Salad with Tomatoes and Basil

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Serves 4 to 6
A paillard, a French term that is often seen on Italian restaurant menus, is a thinly pounded piece of meat or chicken. It cooks fast and is usually highly seasoned due to the larger surface area.

2 1/2 to 3 pounds skinless, boneless chicken breast halves

Salt and ground black pepper

1/4 cup (1 ounce) grated Parmesan cheese

1/4 cup plain dry bread crumbs

Extra-virgin olive oil

2 tablespoons lemon juice

1 bag (10 ounces) washed mixed greens

2 medium-large tomatoes, cut in wedges

1 bunch scallions, all parts, sliced

1 cup slivered fresh basil leaves

Lay the chicken breasts on a work surface. With a scaloppine pounder or heavy skillet, flatten to 1/2-inch thickness. Season with salt and pepper. Sprinkle with the cheese and bread crumbs on both sides, pressing to adhere.

Glaze a large sauté pan, stove-top griddle, or grill pan with oil. Set over high heat. Sear the breasts for about 4 minutes each side in 2 batches if necessary, or until well browned and no longer pink in the middle. Press down occasionally with a pancake turner. Remove to a tray. Allow to rest for 5 minutes. Cut into thick diagonal slices.

In a large bowl, combine 1/4 cup oil, the lemon juice, and 1/2 teaspoon salt. Whisk. Add the greens, tomatoes, scallions, basil, and chicken. Toss gently.

To prepare the salad when tomatoes are not in season, replace the basil with 2 teaspoons rubbed dried sage, sprinkling it over the chicken breasts after the salt and pepper. Replace the tomatoes with 1/2 cup recipe-ready, sun-dried tomatoes. Add 2 peeled and sliced navel oranges.
©2001, PergolaWest, Inc.