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Winter Salad with Radicchio Trevigiano, Pomegranate, Apple, Pecorino Cheese, and Pandoro Croutons with Rosemary Oil

December 23, 2024 By
Winter Salad with Radicchio Trevigiano, Pomegranate, Apple, Pecorino Cheese, and Pandoro Croutons with Rosemary Oil
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Recipe by Silvia Baldini—This is the perfect season for colorful, hearty salads that highlight bitter greens and vibrant winter ingredients, and this recipe has quickly become a favorite. It captures the essence of winter with the bold bitterness of radicchio, the sweet pop of pomegranate seeds and apples, and the savory sharpness of Pecorino, all brought together by a luscious rosemary oil dressing. When choosing apples, opt for firm ones, and if possible, select pink-fleshed varieties—they’re not only stunning but also have a delightful lemony tang. Infusing the rosemary needles in high-quality extra virgin olive oil until they turn crunchy and edible adds an unexpected and delightful twist—a true winter flavor bomb! The Pandoro croutons provide the final magical touch— sweet and irresistibly festive.
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Winter Salad with Radicchio Trevigiano, Pomegranate, Apple, Pecorino Cheese, and Pandoro Croutons with Rosemary Oil
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Print Recipe
Recipe by Silvia Baldini—This is the perfect season for colorful, hearty salads that highlight bitter greens and vibrant winter ingredients, and this recipe has quickly become a favorite. It captures the essence of winter with the bold bitterness of radicchio, the sweet pop of pomegranate seeds and apples, and the savory sharpness of Pecorino, all brought together by a luscious rosemary oil dressing. When choosing apples, opt for firm ones, and if possible, select pink-fleshed varieties—they’re not only stunning but also have a delightful lemony tang. Infusing the rosemary needles in high-quality extra virgin olive oil until they turn crunchy and edible adds an unexpected and delightful twist—a true winter flavor bomb! The Pandoro croutons provide the final magical touch— sweet and irresistibly festive.
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
10 minutes
Ingredients
For the Salad:
  • 2 ½ inch thick slices Pandoro, cubed crouton size, you can substitute with brioche
  • 1 large head Radicchio Trevigiano, torn in ½ inch slices
  • 1 large ripe pomegranate, seeds removed
  • 1 large apple (such as Fuji or Granny Smith or Pink Pearl Apple if available), diced ¼ inch thick
  • 4 oz pecorino cheese, grated
  • fine sea salt and freshly ground black pepper
  • 2 tablespoons dark balsamic vinegar
For the Rosemary Oil
  • ¼ cup cup extra virgin olive oil
  • 4 tablespoons fresh rosemary needles
Servings: people
Instructions
Prepare the Pandoro Croutons
  1. Heat a skillet over medium heat. Add the Pandoro cubes to the pan and toast until golden and crisp, about 2-3 minutes per side. Remove from the heat and set aside.
Assemble the Salad
  1. In a large salad bowl, combine the torn radicchio, pomegranate seeds, and diced apple. Toss gently to mix.
Prepare the Rosemary Oil
  1. Heat the olive oil in a small saucepan over low heat. Add the fresh rosemary needles and gently warm them for 2-3 minutes, allowing the flavors to infuse and until the rosemary needles turn crunchy.
Combine and Serve
  1. Drizzle the warm oil over the salad and toss lightly to coat the ingredients evenly. The hot oil will wilt the radicchio slightly. Sprinkle the grated Pecorino at the bottom of a large serving dish or 4 individual dishes.
  2. Grate abundant Black Pepper on the Pecorino. Transfer the salad on top of the Pecorino. Top with the Pandoro croutons and serve.
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Chilled Summer Gazpacho

June 15, 2022 By
Chilled Summer Gazpacho
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Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
Servings Prep Time
8 cups 25 minutes
Servings Prep Time
8 cups 25 minutes
Chilled Summer Gazpacho
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Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
Servings Prep Time
8 cups 25 minutes
Servings Prep Time
8 cups 25 minutes
Ingredients
  • 2 oz ripe tomatoes, peeled, deseeded and roughly chopped
  • 1 medium red onion, peeled and roughly chopped
  • 1 medium cucumber, peeled, seeded and roughly chopped
  • 1 medium red or yellow pepper, seeded and chopped
  • 2 tablespoons fresh Italian parsley leaves
  • 1 small garlic clove, peeled
  • 2 cups tomato juice
  • 3 teaspoons sherry vinegar, more to taste
  • ½ cup extra virgin olive oil, more to taste, plus more for drizzling
  • 1 tablespoon freshly squeezed lemon juice
  • Sea salt and freshly ground pepper to taste
  • Tabasco sauce, to taste
Servings: cups
Instructions
  1. Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. Blend pausing occasionally to scrape down the sides with a rubber spatula.
  2. Place in a container. Chill several hours or overnight to allow the flavors to blend.
  3. Before serving, adjust the seasonings to taste with more salt, vinegar, pepper, lemon or Tabasco. Serve in glasses, over ice if desired, or in a bowl. I like to add a few drops of olive oil on top and chopped tomatoes and cucumbers.
Recipe Notes

You can freeze gazpacho soup for a good 6 months. Add a dollop of crab meat, avocados or grilled shrimps for a heftier meal.

I like my gazpacho somewhat chunky, so I only pulse a few times in the blender. But feel free to blend more and strain it if you prefer a smooth consistency.

Add a splash of Vodka for a great Bloody Mary.

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Wild Ramps Pesto

April 6, 2022 By
Wild Ramps Pesto
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Recipe by Silvia Baldini — Fresh and pungent with a hint of garlic and loads of walnuts, this is the must-do pesto for the brief window in spring when wild ramps are abundant. I make it as soon as I spot the ramps, then I place it in an ice cube tray and I store it in my freezer. I toss it on pasta, spread it on sandwiches, spoon it on soups, and I serve it with lamb chops.
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Wild Ramps Pesto
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Recipe by Silvia Baldini — Fresh and pungent with a hint of garlic and loads of walnuts, this is the must-do pesto for the brief window in spring when wild ramps are abundant. I make it as soon as I spot the ramps, then I place it in an ice cube tray and I store it in my freezer. I toss it on pasta, spread it on sandwiches, spoon it on soups, and I serve it with lamb chops.
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Ingredients
  • 1 bunch bunch wild ramps, about 4 oz
  • coarse sea salt
  • ½ cup walnuts, toasted
  • ½ cup extra virgin olive oil
  • ½ cup pecorino cheese, grated
  • ¼ cup Parmesan cheese, grated
  • 2 tablespoons finely grated lemon zest
  • ½ tabelspoon sherry vinegar
  • fine sea salt and freshly ground black pepper
Servings: cup
Instructions
  1. Clean ramps and separate the greens from the stalks and bulbs.
  2. Prepare a large bowl of ice water. Blanch the greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer greens to the ice water to stop the cooking, then drain and squeeze out any extra liquid.
  3. In a large food processor, coarsely chop ramp bulbs, stalks and walnuts. Add the drained greens, olive oil, pecorino, parmesan and lemon zest , sherry vinegar and process to a coarse paste. Season with salt and pepper.
Recipe Notes

Serve tossed with spaghetti. Toss spaghetti and ½ cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino.

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Stuffed Fried Sage Leaves

April 6, 2022 By
Stuffed Fried Sage Leaves
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Recipe by Silvia Baldini — Fresh fried sage leaves are a lovely light starter or snack. They’re crunchy, salty and imbued with the milky, buttery and slightly tangy flavor of farm cheese.
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Stuffed Fried Sage Leaves
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Recipe by Silvia Baldini — Fresh fried sage leaves are a lovely light starter or snack. They’re crunchy, salty and imbued with the milky, buttery and slightly tangy flavor of farm cheese.
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Ingredients
  • 1 ½ ounces large sage leaves, washed and stemmed
  • 5 ounces resh stracchino or farm cheese
  • ¾ cups grated pecorino cheese
  • freshly ground black pepper
  • a few chives, finely chopped or snipped
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups plain fine bread crumbs
  • peanut oil, for frying (about 2 cups)
  • coarse flaked sea salt
Servings: people
Instructions
  1. Choose sage leaves that are as similar to one another in size as possible. Rinse and pat them dry. In a bowl, mix
  2. In a bowl, mix together the stracchino or fresh farm cheese, pecorino cheese, pepper, and chives.
  3. Place the cheese mixture in a pastry bag or a large resealable plastic bag. If using a plastic bag, snip off one of the bottom corners with scissors. Squeeze all of the cheese mixture onto half of the sage leaves.Place the remaining sage leaves on top to create stacks.
  4. Place the flour in a shallow bowl. In a separate shallow bowl, lightly beat the eggs. Dredge the sage stacks in the flour, turning to coat all sides. Dip the floured leaves in the beaten eggs, allowing any excess to drip off, and then dip them in the bread crumbs, then again in the eggs and once more in the bread crumbs.
  5. In a wide, deep-sided saucepan or a pot over medium heat, add enough oil to measure 2 inches and heat it to 350°F. Line a plate or baking sheet with paper towels.
  6. Fry a few of the sage parcels at a time in very hot oil until golden. Drain on paper towels, sprinkle with salt and serve immediately.
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Roasted Broccolini with Pecorino

November 22, 2021 By
Roasted Broccolini with Pecorino
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Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Roasted Broccolini with Pecorino
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Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
  • 1½ lb broccolini, trimmed at the base
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • 6 oz grated Pecorino-Romano cheese
  • Juice of ½ lemon
Servings: people
Instructions
  1. Special Equipment: Parchment paper. Preheat the oven to 425°F.
  2. Cut the trimmed broccolini stems in half lengthwise. Don’t cut the florets. Place the broccolini on a baking sheet lined with parchment paper. Drizzle the olive oil on the broccolini and sprinkle with the salt and  pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 minutes, turning once, until crisp-tender\ and slightly browned at the edges.
  3. Sprinkle the Pecorino over the roasted broccolini and return to the oven for 3 to 4 minutes, just until the cheese melts. Squeeze ½ a lemon over the baking sheet, taste for seasonings, and serve hot.
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Spinach Balls

April 8, 2020 By
Spinach Balls
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Recipe by Silvia Baldini — I spent many springs and summers helping my grandmother freezing spinach. We would tightly pack the freezer with as many spinach balls as we could and then enjoy them during winter. Blanching spinach before freezing helps preserve the color and taste for longer and it helps retaining the nutrients and it means that it will last a lot longer in the freezer, for up to a year. I use the spinach in soups, smoothies or simply tossed with lemon and olive oil.
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Spinach Balls
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Recipe by Silvia Baldini — I spent many springs and summers helping my grandmother freezing spinach. We would tightly pack the freezer with as many spinach balls as we could and then enjoy them during winter. Blanching spinach before freezing helps preserve the color and taste for longer and it helps retaining the nutrients and it means that it will last a lot longer in the freezer, for up to a year. I use the spinach in soups, smoothies or simply tossed with lemon and olive oil.
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Ingredients
  • 10 large bunches raw spinach
  • 1 teaspoon coarse sea salt
  • water
Servings: balls
Instructions
  1. Bring a large pot of boiling water to the boil. Add pre-washed leaves to the boiling water. Stir and cook at a rolling boil for two minutes. Transfer the leaves to a basin or large bowl of iced water. Keep the spinach submerged for another two minutes in the cold water to halt the spinach from cooking more. Dry the spinach and then squeeze all the water out by pressing with your hands. Shape the spinach in tight balls. Pack the spinach balls into freezer bags or vacuum pack them. Then seal and freeze.
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