L'Italo-Americano

www.italoamericano.org 10 THURSDAY, APRIL 16, 2015 L'Italo-Americano Mother Nature has finally shed her winter coat in favor of the glorious, vibrant Spring. For many of us across the US, what a long, cold winter it has been. So the slightest sign of Spring's vibrant glory is enough to bring t e a r s t o m y e y e s a t t h e f a r m market. First it was the smell of a fresh light spring rain around me as I walked into the market. But soon my attention took noti- ce that the colors of the vegeta- bles before me had finally star- ted turning from winter beiges to vibrant hues of spring greens. I could almost feel the vibration of spring amongst the piles of asparagus and radishes. Spring actually did arrive this year. La primavera è arrivata!! The market tables were filled with the earliest of spring vege- tables. Near the pile of aspara- gus, a little basket of colorful radishes peered up at me. The little handwritten sign called them 'Easter Egg' radishes. The little pile of cheery vibrant red, pink, white radishes were a sight for tired winter eyes. I remem- bered recently reading a recipe in La Cucina Italiana that roa- sted radishes, making them the star of the dish. This sounded like a splendid idea as I couldn't resist the colors of these little beauties. I piled on a few purple spring onions, a small head of cauliflower, a few purple pota- t o e s a n d a v i b r a n t b u n c h o f colorful carrots. A little package of crisp microgreens and farm fresh eggs was all I needed to complete my spring meal! If you do try this recipe at home, let this glorious season be your guide. Pick whatever vege- tables are your favorites for roa- sting. Try to cut the vegetables in roughly the same size if at all possible so they roast evenly ( w h i c h i s n e a r i m p o s s i b l e , I know). But if your potatoes and cauliflower are in bigger chunks t h a n y o u r l i t t l e r a d i s h e s o r onions, toss those on a separate sheet pan to allow them to roast longer. Or start them first and just toss in the smaller bits later. D o n ' t f r e t … s p r i n g i s f i n a l l y here. Let our palates awaken; let the season begin. Buona prima- vera e buon appetito! Spring Roasted Vegetables with Poached Eggs Ingredients: For the roasted vegetables: Cook's Note: Use whatever vegetables you like and/or can f i n d a t t h e m a r k e t . T h e s e amounts are not exact – feel free to use more or less of a specific Primi Sapori di Primavera: The First Taste of Spring MICHELLE BECCI vegetable or omit completely. Let the season be your guide! • 3 orange and 3 purple car- rots, cut into sticks (if you can- not find purple carrots, use all orange) • 1 b u n c h s p r i n g o n i o n s , trimmed and sliced diagonally • 1 small bulb fennel, trim- m e d , q u a r t e r e d a n d s l i c e d thinly • ½ head cauliflower, cored, cut into small florets • 3 or 4 purple potatoes, hal- ved and sliced thinly (or use favorite type of potato) • Radishes, 1 small bunch, halved and sliced thinly • Extra virgin olive oil • Sea salt and freshly ground black pepper For the salad: • About 2 ounces baby aru- gula • A b o u t 2 o u n c e s m i c r o greens • ¼ cup extra virgin olive oil • ½ lemon, juiced • Sea salt and freshly ground black pepper Fresh cold eggs, for poaching Sea salt White wine vinegar Preparation P r e p a r e t h e v e g e t a b l e s : Preheat oven to 400 degrees Fahrenheit. Prep all the vegeta- bles and place in a large bowl. Drizzle with olive oil. Sprinkle w i t h s a l t a n d p e p p e r t o taste. Divide the vegetables between 2 baking sheets and s p r e a d o u t i n t o a n e v e n layer. Place in oven and bake, stirring occasionally, until the v e g e t a b l e s a r e c r i s p t e n d e r , about 30 minutes. Let cool. Prepare the salad: Place the arugula and micro greens in a small bowl. Drizzle with olive o i l a n d j u i c e o f t h e MAESTRO BRAND ITALIAN SAUSAGE Also served at many of your favorite restaurants! www.maestrosausage.com Find us exclusively at the following retailers: Sorrento Italian Market 5518 Sepulveda Blvd. Culver City, CA 90230 Beef Palace Butcher Shop 5895 Warner & Springdale HunƟngton Beach, CA 92649 The Butchery 415 South Associated Rd Brea, CA 92821 The Butchery 103 E. 17th Street Costa Mesa, CA 92627 The Meat House 23982 Alicia Parkway Mission Viejo, CA 92691 Vicente Foods 12027 San Vicente Blvd. Los Angeles, CA 90049 Roma Italian Deli & Grocery 918 North Lake Avenue, Pasadena, CA 91104 Bay CiƟes Imports 1517 Lincoln Blvd. Santa Monica, CA 90401 Eastside Market Italian Deli 1013 Alpine St. Los Angeles, CA 90012 Eagle Rock Italian Bakery 1726 Colorado Blvd. Los Angeles, CA 90041 CavareƩa's Italian Deli 22045 Sherman Way Canoga Park, CA 91303 Mickey's Deli 101 Hermosa Beach Ave. Hermosa Beach, CA 90254 Grand View Market 12210 Venice Blvd Mar Vista, CA 90291 Venice Ranch Market 425 Rose Ave Venice, CA 90291 lemon. Season with salt and freshly ground black pepper. Bring a small saucepot of water to a simmer. Add about 1 teaspoon salt and 1 teaspoon white wine vinegar. Crack one e g g i n t o a s m a l l r a m e k i n o r bowl. Using a fork, swirl the water to create a bit of a whirl- pool effect (this helps the egg white stay together a bit better). S l o w l y s l i p t h e e g g i n t o t h e water. Turn off heat, cover, and a l l o w t o r e s t f o r 5 m i n u t e s . (Leave the egg alone for the entire time!) Remove with slot- ted spoon and gently place on paper towels to drain. To assemble: Plate the roa- sted vegetables on a plate. Top with a bit of the salad. Drizzle with a bit of extra virgin olive oil. Slide a warm poached egg on top. Sprinkle with freshly ground black pepper and some micro greens. Serve! Joe and Michele Becci are a brother and sister team who love all things Italian. Joe lives i n L A ; M i c h e l e i n e a s t e r n Pennsylvania. Together, they co-author the blog . Spring Roasted Vegetables with Poached Eggs

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