Flavor Passport (Part 1) - Italian - Pepernata, Zabaglione

Italian, Mexican, and Chinese are three of our best-loved cuisines. Food Editor Robyn Webb finds what’s been lost in translation, exploring the true essence of these global favorites.

Italian

1.    Peperonata

Makes

4 servings

Serving size

1 cup

Preparation time

20 minutes

Cooking time

25 minutes

·         1 tbsp. olive oil

·         ¹/₂ small onion, minced ( ³/₄ cup)

·         1 garlic clove, finely minced (1 tsp.)

·         1 large red bell pepper, cored, seeded, and sliced into thin strips (1 cup)

·         1 large yellow bell pepper, cored, seeded, and sliced into thin strips (1 cup)

·         1 large green bell pepper, cored, seeded, and sliced into thin strips (1 cup)

·         2 large tomatoes, seeded and diced (1¹/₂ cups)

·         ¹/₄ tsp. kosher salt

·         Freshly ground black pepper

a.    In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 3 to 4 minutes. Add the bell peppers and tomatoes, and sauté for 1 minute.

b.    Cover and simmer over medium-low heat for 20 to 30 minutes, stirring occasionally.

c.    If there is excess liquid, raise the heat, uncover, and continue to cook and stir until the liquid evaporates. Season with the salt and black pepper, and serve.

Per Serving

Calories: 75, Fat 3.5 g (Sat. Fat 0.5 g), Carbohydrate 10 g (Fiber 2 g, Sugars 5 g), Cholesterol 0 mg, Sodium 125 mg, Potassium 355 mg, Protein 2 g, Phosphorus 45 mg

Exchanges

Vegetable 2, Fat 0.5

2.    Zabaglione

Makes

4 servings

Serving size

¹/₄ cup

Preparation time

2 minutes

Cooking time

·         5 minutes

·         4 egg yolks

·         4 tbsp. sugar

·         Pulp from 1 vanilla bean pod

·         4 tbsp. marsala wine

·         1 strawberry or mint sprig (optional)

a.    Fill a double boiler or large saucepan halfway with water. Heat the water to a simmer. In the top of the double boiler or a bowl that fits over the saucepan, beat the egg yolks with the sugar and vanilla until creamy.

b.    Set the egg yolk mixture over the simmering water (making sure no water touches the underside of the top portion of the double boiler). Beat the mixture well with a wire whisk for 2 minutes, taking care not to let the mixture come to a boil. Remove the top of the double boiler from the heat, and whisk in the marsala. Return the top of the double boiler to the heat, and whisk for 3 to 5 minutes, until the mixture becomes light and fluffy. Spoon into small dessert dishes and serve immediately. If desired, garnish each dish with a strawberry and a mint sprig.

Per Serving

Calories 115, Fat 4.5 g (Sat. Fat 1.6 g), Carbohydrate 14 g (Fiber 0 g, Sugars 13 g), Cholesterol 180 mg, Sodium 10 mg, Potassium 25 mg, Protein 3 g, Phosphorus 65 mg

Exchanges