I tasted this peppery green herb for the first time in Italy a few years ago where they use it in everything. It adds a nice kick to any dish but pairs especially well with pungent salty cheeses and vinaigrettes. Throw it in a salad, pasta dish, on a pizza, or in an omelet. Ancient Romans used arugula as an aphrodisiac so there's no end to its virility...uh versatility! Arugula is high in vitamins A and C. While you can find it in most stores, its easy to grow in the Northwest. Just be ready to harvest and use it because it goes to seed quickly. I planted mine from seeds 2 weeks ago and baby arugula is ready to eat now. If you replant every 20-30 days you'll have a nice bunch all summer. When arugula is young, the leaves are little ovals and the flavor is lighter. As the plants age the leaves become longer and ruffled on the ends and the flavor is stronger. This is what you normally find in the grocery store. Store bought will last about a week in the refrigerator and I love both leaf and stem in whatever recipe you use.
Pizza with Arugula and Prosciutto
I found the basic idea on Epicurious but I eliminated the red pizza sauce and opted for a basic olive oil base.
Fresh Pizza Crust - I use www.essentialbaking.com frozen crust from Central Market. Thaw according to package instructions
1 large red onion halved, sliced ¼ in.
1 c. arugula Leaves
6 thin slices of prosciutto, chopped or shredded
1/4 c. pine nuts
3/4 c. shredded mozzarella
1/2 c. shredded Parmesan
Good Olive Oil
The crust is best if cooked on a pizza stone. If you have one, put it in the oven before turning it on to preheat at 400°. Allow the pizza stone to heat up with your oven and this creates a nice crispy crust. Roll out the dough on a lightly floured surface and rub the top of the pizza dough with olive oil. Layer on the arugula leaves covering to the edges. Spread caramelized onions, pine nuts, and prosciutto shreds around evenly. Top with the two cheeses and another light drizzle of olive oil. Spread a thin layer of cornmeal on the pizza stone and transfer the pizza onto the stone. Bake the pizza for 18 min. or until the crust is nicely browned and the cheese is bubbly.
Penne with Pancetta and Arugula
Pasta is such an easy “go to” meal because it adapts to virtually anything you have in the refrigerator, especially leftover veggies. Normally I top pasta dishes with fresh, chopped parsley, but arugula is the perfect earthy alternative.
4 Slices pancetta chopped
2 zucchini sliced in rounds
1 c. chopped arugula
3 cloves garlic minced
1 red onion, chopped
3/4 c. parmesan cheese
whole wheat penne pasta
3/4 c. pasta water
Saute the pancetta in a pan until some of the fat has rendered and the pancetta is crispy. Remove from the pan and set aside. Start cooking the pasta to package instructions. In the pancetta fat, saute the onions and garlic until they begin to caramelize. Add the zucchini and saute just a few minutes more - zucchini cooks quickly and you don’t want mushy! Add the pancetta back in to the pan and set aside until pasta is al dente. Drain the pasta reserving ¾ c of the pasta water. Drain the pasta and add it to the zucchini / pancetta mixture adding the pasta water to create a light sauce. Add half the cheese and stir well to combine. Remove from the heat and top with the chopped arugula. Serve with a drizzle of olive oil and more cheese.
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