Valentine’s Day is quickly approaching. There is no better way to romance your significant other than to prepare them a romantic dinner. How about one that’s good for the heart (literally!), and good for the soul too? Here you will find a delicious recipe that will make your sweetheart swoon.
STUFATO DI VERDURE PRIMAVERA (SPRING VEGETABLE STEW)
This dish can be served as a one-dish entrée, a side dish, or as a sauce for pasta (pennette for example).
For the wine, use a Sicilian white that has been aged in barrels.
1 small onion, finely chopped
2 ounces pancetta (or prosciutto) diced
1 ¾ cup fresh shelled peas
1 ¾ cup fresh shelled fava beans
6 artichokes, cleaned, trimmed of outer leaves and cut into thin sections
¼ cup white wine
½ cup extra virgin olive oil
1 tablespoon finely chopped Italian flat leaf parsley
1 tablespoon finely chopped fresh sweet basil
Sea Salt to taste
Fresh cracked black pepper to taste
Heat a large sauce pan on burner of natural gas cooktop. Add a small amount of oil and render the pancetta or prosciutto. Add onion and cook until translucent, after a few minutes add the peas, fava beans and artichokes. Add a pinch of salt and pepper. Add wine, and turn gas on high for a few minutes so the wine will evaporate. Add half of the olive oil; stir in the parsley, cover, and cook at low heat, stirring occasionally for about twenty minutes. When the vegetables are tender, add salt and pepper, more olive oil if needed, and basil.
And don’t forget olive oil is a good fat…a little is good for the heart and more is good for the soul!
Chef Chris Vizzina
Cooking for a Cause will be coming to the Alagasco Center for Energy Technology on May 3rd. Chef Vizzina will be the featured chef and tickets will be available for dinner and cooking demonstrations. Also, there will be a silent auction. This event will be hosted by United Way Young Leaders. All proceeds will benefit Healthy Kids Healthy Communities. More information coming soon.