FM: Why are you passionate about food and cooking? LB: Cooking has been my passion ever since I can remember hanging alongside my grandmother’s apron strings. Food is a great communicator, connector and caregiver. Being a chef and cook allows me to connect with and bring pleasure to my family, friends and customers. Through cooking, I create and share with America and the world my culture and my passion. There is nothing greater than being the magnet that brings people together at a table—cooking good food. FM: What are some seasonal ingredients you love to use in the spring and summer in your cooking? 45M
LB: I love the bounty that each season brings with it, such as the fresh fruit, vegetables and herbs. Staying in tune with the seasons is important to ensure the quality and freshness of the food we eat to nourish ourselves with. In the spring, I love to cook with spring garlic, nettles, favas, ramps, artichokes and fresh peas. And when summer arrives, I cannot wait to dig into tomatoes, corn, eggplants and fresh peaches. I also love fresh fish and shellfish that simply teems during those months. Read on for Lidia’s three favorite seasonal recipes!
BAKED RIGATONI & ZUCChini Timballo di Rigatoni e Zucchine
Z
ucchini is best in the summer, which is when this dish really excels. Today one can get zucchini at a reasonable price year round so it’s easy to make this dish for the family at any time of the year. To balance it even more, add some proteins like swordfish, shrimps, or crumbled sausages or shredded chicken breast. You can add as little or as much of each ingredient as you want to satisfy your nutritional profile and, of course, your taste.
INGREDIENTS (Serves 6 to 8) 1/4 cup extra virgin olive oil 1 medium onion, sliced 1 pound medium zucchini, sliced 1/2 teaspoon kosher salt. 1 (28-ounce) can San Marzano tomatoes, crushed by hand 1 pound rigatoni 1 tablespoon unsalted butter 1 cup loosely packed fresh basil leaves, roughly chopped 8 ounces shredded Fontina 1 cup grated Grana Padano or Parmigiano-Reggiano
DIRECTIONS Preheat the oven to 400 degrees F. Bring a large pot of salted water to boil for pasta. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the zucchini, and cook until zucchini begins to soften, another 5 minutes. Add the crushed tomato and slosh the tomato can out with 1 cup water
and add it to the skillet as well. Bring the sauce to a boil and simmer just until the sauce thickens, about 8 to 10 minutes, but don’t let the zucchini begin to fall apart. Meanwhile, cook the rigatoni until al dente, a few minutes shy of the package directions. Drain the pasta and toss in the skillet with the tomato
sauce and basil. Butter a 9-by-13-inch baking dish. In a medium bowl toss together the 2 grated cheeses. Spread half the pasta and sauce in the baking dish and top with half the cheese. Layer the remaining pasta and sauce, then the remaining cheese. Bake uncovered until browned and bubbly, about 20 minutes.
FAIRWAYMARKET.COM | 45