“The Well-Traveled Palate” is the title of
the Chef’s Table article that recently appeared in Sunflower Living, fall 2013 magazine. When I interview Margaret Vinson, a student at Kansas State
University majoring in Hotel and Restaurant Management, she shared information
about her travels to Ireland and Italy.
While in Italy during her junior year,
studying at the Lorenzo de’ Medici’s Mediterranean Culinary Institute, she
learned to prepare traditional dishes and came to appreciate simple but flavorful
flavor combinations.
Throughout our interview she offered this
advice, “Make it your own.” So when it
came to her recipe I did change it up just a bit to suit my own taste — meaning
I simply used a little less oil and vinegar.
The following info is from that article .
. . but the photos (by no means professional) are all mine!
ABOUT HER RECIPE — Margaret’s recipe, inspired by one she tasted in Italy, is
light, refreshing, and can be made quickly using a minimum of ingredients — ideal
for a college student who has limited time in the kitchen, or for anyone
looking for a simple dish that is packed with flavor.
ABOUT THE INGREDIENTS
Pasta — Acini di
pepe, about the size of tiny beads or peppercorns, was Margaret’s pasta of
choice for this salad and she noted that Italian cooks often use small pastas
in salads, sides and soups. “Couscous is another possibility,” she added.
Although it did not originate in Italy this pasta
is considered a staple in many of its regions and was the basis for the salad
that inspired this recipe. Other pasta possibilities: orzo or pastina.
Veggies — The
bright colors of the Italian flag are evident in this salad’s trio of vegetable
additions. The dish that inspired this recipe actually used fava beans but
because they are not available locally, frozen peas were used instead.
Oil and Vinegar —
Rather than a heavy sauce or dressing, this salad’s flavors are enhanced with
good quality but simple additions. Margaret learned that Italian cooks
take special care in matching the sauce to the pasta. Heavy sauces go on sturdy
pastas while light sauces, or just a drizzle of olive oil, go on the more
fragile ones.
Sea Salt —
Although fresh herbs and garlic often find their way into Italian cuisine,
other times something as simple as a little salt is enough to enhance the
flavors of the main ingredients.
Maggie’s Advice: “Always make it your own.” Change up the
ingredients to suit your own taste. Interchange pastas, vegetables or even add
herbs. Throw in cooked chicken, shrimp or meat and make this a main dish. And,
she adds, “The measurements for this recipe do not have to be precise.” In the
spirit of the Italian cook, let your sense of taste be your guide when making
dishes such as this.
Recipe Name: Pasta Salad with Peas, Tomatoes and Onions (Acini di pepe con piselli, pomodore, e chipolle)
Approximate preparation and
cooking time (start to finish): 30
minutes
Approximate # of servings: 6 to 8 servings
Serving Suggestions: In Italy, Maggie served this as a starter or first
course. It was followed by a meat course consisting of grilled salsiccia
(spicy Italian sausages) and unsalted bread that
was grilled and then drizzled with olive oil and sprinkled with salt. For
American tables, she suggests serving this salad alongside grilled brats. And,
since it can safely be served at room temperature, pack it up for picnics or
tailgate parties.
Ingredients:
1½ cups acini di pepe
Half of a red onion
1 cup cherry tomatoes
1 cup frozen peas
1 cup olive oil – divided use (I used just about ¾ cup
total)
Sea salt
1 cup white wine vinegar (I used just about ¾ cup total)
Cooking Instructions:
1. Prepare
acini di pepe following instructions on the box or package, making sure it is
cooked "al dente" (firm but
not hard); drain and set aside.
2. While
waiting for the pasta to cook, prepare all vegetables: slice onion into strips,
slice tomatoes in half, and defrost peas.
3. Cook
each vegetable separately (to retain its own flavor) in a skillet. For each,
start with 2 tablespoons olive oil and a pinch of salt . . .
· cook and stir onions just until they are
transulent.
· cook the tomatoes for just a few minutes until
they soften up just a bit; they should not wilt.
· warm peas for just a couple of minutes in the
skillet.
4. To
assemble: Place cooked pasta to a mixing bowl, add remaining olive oil and
vinegar; toss. Then add in all vegetables and toss again. Taste and add
additional salt if needed.
5. Serve
warm or at room temperature.
Recipe without photos . . .
Recipe Name: Pasta Salad with Peas, Tomatoes and Onions (Acini di pepe con piselli, pomodore, e chipolle)) 6 to 8 serving
Approximate preparation and
cooking time (start to finish): 30
minutes
Ingredients:
1½ cups acini di pepe
Half of a red onion
1 cup cherry tomatoes
1 cup frozen peas
1 cup olive oil – divided use (I used just about ¾ cup
total)
Sea salt
1 cup white wine vinegar (I used just about ¾ cup total)
Cooking Instructions:
1. Prepare
acini di pepe following instructions on the box or package, making sure it is
cooked "al dente" (firm but
not hard); drain and set aside.
2. While
waiting for the pasta to cook, prepare all vegetables: slice onion into strips,
slice tomatoes in half, and defrost peas.
3. Cook
each vegetable separately (to retain its own flavor) in a skillet. For each,
start with 2 tablespoons olive oil and a pinch of salt . . .
a. cook
and stir onions just until they are transulent.
b. cook
the tomatoes for just a few minutes until they soften up just a bit; they
should not wilt.
c. warm
peas for just a couple of minutes in the skillet.
4. To
assemble: Place cooked pasta to a mixing bowl, add remaining olive oil and
vinegar; toss. Then add in all vegetables and toss again. Taste and add
additional salt if needed.
5. Serve
warm or at room temperature.
