May 14, 2009 2:27 pm US/Eastern
Tony Tantillo: Baby Arugula
Today's tip of the week is with BABY ARUGULA sold in containers like this; a very popular way to buy baby arugula.
What's great about baby arugula is it's milder than the big arugula, the big brother. Baby arugula has so much flavor and adds so much zest to so many different recipes, salads, and you can cook with it. Ah…it's so easy, but you need to select and store it properly to retain its nutritional value by the way
When you buy it you want to make sure it is nice and green, so look at that container all the way around. If you see any yellowing in there don't buy it because that means the shelf life will be shorter than it already is, so make sure it is green.
When you bring your baby arugula home when you buy it in containers like this, simply open up the container and store it in the refrigerator; it will last longer that way. Never wash it before you store it, but always wash it before you enjoy it.
Baby arugula in containers in the market at great prices and loaded with nutrition; I love this baby arugula.
Arugula Pasta Salad with Wild Mushrooms
This is a warm salad in which the arugula barely gets wilted from the heat of the pasta. It includes low-fat goat cheese that may not be available in your area, but since the amount is so small, regular goat cheese won't add that much more fat.
Serves 4
1 ounce dried porcini mushrooms
Kosher salt
1 pound orecchiette (ear-shaped) pasta or other short pasta
2 bunches arugula or baby arugula equivalent
1½ tablespoons extra-virgin olive oil
2 tablespoons dry white wine
1 tablespoon balsamic vinegar
2 tablespoons minced shallots
Freshly ground black pepper to taste
2 ounces prosciutto
2 ounces low-fat goat cheese, crumbled
1. Put mushrooms in a small bowl with 1cup hot water for 30 minutes. Drain through a cheesecloth, reserving liquid. Chop coarsely or cut into thin strips.
2. Meanwhile, bring 4 quarts of water and 1 teaspoon salt to boil on the stove for pasta. Cook orecchiette until just tender, about 10 minutes; drain.
3. While pasta cooks, trim roots from arugula, wash in lots of cool water, and drain. Cut crosswise into 1/2 -inch-wide strips. Put arugula in a large mixing bowl.
4. In a small bowl, combine oil, wine, vinegar, shallots, salt, pepper, and 1/4 cup of reserved mushroom liquid (save the leftover liquid for soups or stocks).
5. Stack slices of prosciutto and cut crosswise into thin strips. Add cooked pasta to arugula along with prosciutto, cheese, and reserved porcini. Add dressing and toss.
Cooking Tip
Normally prosciutto is sliced very thin at the deli or butcher shop. For this recipe and others like it, ask for thicker slices, about six per four ounces. This makes the prosciutto easier to cut into strips.
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