Bright and peppery, arugula -- also known as rocket or rucola -- is a staple in Italian cooking. Often tossed into salads, the leafy green also makes a terrific side dish when sauteed in olive oil. This recipe is as easy as it is fresh and fast -- just be sure to rinse the leaves thoroughly, as they tend to hang onto a lot of grit. Stir any leftovers into cooked pasta or scrambled eggs.
- 6 tablespoons extra-virgin olive oil
- 1/4 cup pine nuts
- Grated zest of 4 lemons
- 2 jalapeno peppers, cored, seeded and thinly sliced
- 10 ounces baby arugula, trimmed
- 2 tablespoons freshly grated Pecorino
Heat oil in a 14-inch skillet over medium heat. Add pine nuts and toast until golden brown, 2 to 3 minutes. Add lemon zest and jalapenos, and cook for 1 minute. Add arugula and stir until just wilted, about 30 seconds. Remove from heat and toss with grated cheese. Place on a warmed platter and serve.
Makes 8 to 10 side servings.
-- "Molto Batali: Simple Family Meals From My Home to Yours" by Mario Batali (Ecco, 2011, $29.99)
First Published June 20, 2012 4:00 AM