La Rusticana D'Orsa {The Recipes}

Continuing with last weeks posts, {cooking class} and {tour}, I posted below a few of the delicious recipes we made at Rusticana d'Orsa.

Before beginning, I recommend opening a bottle of chianti to let it aerate.  You may want to pour yourself a glass as well. Cooking is always more fun with wine. :)

Recipe: Pasta con Arugola, Radicchio e Pachini 
{Pasta with Arugula, Radicchio and Cherry Tomatoes}
 - 1 lb penne rigate
 - 5 tbs extra virgin olive oil
 - 1 tbs lemon zest
 - 2 garlic cloves, peeled and minced
 - 1 tsp salt
 - 1 tsp freshly ground pepper
 - 1 small head of radicchio, thinly sliced with core removed
 - 7 cups arugula
 - 1 cup fresh basil, leaves only
 - 2 cups grape tomatoes, halved 
   {try to find mixed grape tomatoes, it adds more color to the dish}
 - 4 oz smoked mozzarella, cut into small cubes
 - 2 tbs lemon juice
 - freshly grated parmigiano

Place radicchio slices into large bowl and fill with cold water.  Let sit for 15 minutes.  Drain and repeat 1 or 2 more times. Dry the radicchio really well with paper towels.  This helps eliminate some of the bitterness in radicchio.

Cook the pasta in salted water until al dente. Before draining the pasta, reserve about 3/4 cup of the liquid.  Drain the pasta but do not rinse.

While the pasta is cooking, in a large bowl (that you will use to serve the pasta), whisk together the oil, zest,  garlic, salt and pepper.  To the dressing, add the halved tomatoes, drained and dried radicchio, arugula, and basil torn into pieces.  Add the cooked pasta and the reserved water to the bowl.  Let stand for a minute or so to wilt the greens.

Add the mozzarella and lemon juice and stir together.  The heat from the pasta will melt the mozzarella cubes.  Add a generous amount of freshly grated parmigiano, a sprinkle of freshly grated pepper and serve at once.

Recipe: Girello di Maiale Grigliato con Sugo di Olive e Erbette  

{Grilled Pork Loin with Olives and Herb Dressing}

For the meat:

 - 4 garlic cloves, pureed through garlic press

 - 4 tbs fresh rosemary, minced

 - 4 tbs fresh thyme, minced

 - 6 leaves fresh sage, minced

 - 1 1/2 tsp salt

 - One pork loin

 - Olive oil

 - Salt and freshly ground pepper

For the dressing:

 - 1 cup green olives, pitted and chopped

 - 2 tbs fresh rosemary, minced

 - 2 tbs fresh thyme, minced

 - 2 tbs fresh mint, minced

 - zest of one orange

 - zest of one lemon

 - 1 tbs orange juice

 - 1 tsp lemon juice

 - 1/2 tsp salt

 - 1/2 tsp pepper

 - 1/4 olive oil

In a small bowl, mix garlic, herbs and salt for the meat.  Wash and dry the meat.  Cut the loin in half lengthwise. Create a pocket by making an incision along the middle of each meat half without going all the way through.  Open the loin up so it's flat.  Rub the inside of the pork loin with the herb mixture.  Massage it in.  Fold the loin back closed and secure with cooking twine.  Rub the outside of the meat with olive oil, salt and pepper. 

Grill the meat over indirect heat for 10 minutes, turning occasionally.  Lower the grill and cook until internal temperature is between 140-150 and it has a nice brown crust.  Remove from heat and tent with foil, allowing it to rest for 10 minutes before slicing.  

While the meat is cooking, in a small bowl combine the olives, herbs, zest, juices, salt, pepper, and oil.  Mix well.

To serve, remove the twine, slice the meat diagonally, arrange on a warm platter and drizzle with olive / herb dressing.

Pour yourself another glass of wine and enjoy!

Buon Appetito!

LMF