Paper Palate

I’m a bit late with the review of August’s issue of La Cucina Italiana, but don’t despair, the magazine is still available on newsstands.

La Cucina Italiana is always a pleasure to leaf through as the magazine does a fantastic job of focussing on every aspect of a meal. There’s a consistently strong emphasis on using vegetable and fruits in cooking, which is particularly pleasurable at this time of year.

In this month’s issue, the Bacco Wine News section features some interesting selections from the Italian Wine of the Month Club. If you’re interested in joining the club, visit www.italiancookingandliving.com.

The magazine’s A Tavola section features an interesting array of recipes for each course: antipasti (appetizers), primi (first courses), pesce (fish and seafood), carne (meat and poultry), verdure (vegetables), dolci (desserts)and rapido e semplice (quick and easy). Of particular interest are the recipes in the rapido e semplice section, including Shrimp and Cannellini Bean Antipasto and Tomatoes Stuffed with Taboule.

August’s issue takes an up-close look at the beauty of fresh apricots, which are featured in some stunning desserts, including Apricot Clafoutis. And my favorite part of the magazine, Cooking School, offers step-by-step lessons on making Mixed Fruit Strudel, Baked Apples and Fresh Peach Crostata.

As far as features go, the magazine focuses its eye on the majestic eggplant in “Dining with Royalty” by Lisa Cappelloni and entertaining “cottura a sorpresa” or cooked surprises in “Element of Surprise” by Alicia Nolan.

In restaurant news, there’s a fantastic review of New York City’s A Voce restaurant. The review includes several enticing recipes, including Peperonata and Spaghetti with Ramps, Speck, Spring Vegetables and Pecorino.

For the wine lovers out there, the issue includes a fascinating article about the past ten years in Italian wine. Besides some stunning photography, the article focuses on what we can look forward to as far as Italian wines are concerned.

There’s still time. Don’t miss the August 2006 issue of La Cucina Italiana!

Eggplant Salad with Raspberry Vinaigrette
From the August 2006 issue of La Cucina Italiana.

For the salad:
3 eggplants, cut lengthwise into slices
1 medium zucchini, julienned
2 bunches of arugula
10 zucchini flowers
1/3 cup almonds, sliced and toasted

For the vinaigrette:
3/4 cup raspberries
1/4 teaspoons hot red pepper flakes
2 teaspoons balsamic vinegar
salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus extra

Prepare the eggplant: Preheat the oven t 300 degrees F. Arrange the eggplant slices on a lightly-oiled baking sheet and transfer to the oven to bake for 35 minutes. Remove from the oven and set aside to cool.

Meanwhile, prepare the vinaigrette: In a blender combine the raspberries, red pepper flakes and balsamic vinegar. Season with salt and freshly ground pepper and blend until smooth. While the blender is running, add the olive oil in a slow and steady stream until the vinaigrette is well-combined.

Assemble the salad: In a large bowl, combine the cooled eggplant slices with the zucchini, arugula, zucchini flowers and almond slices. Divide the salad evenly among 4 bowls and drizzle with the prepared raspberry vinaigrette. SERVES 4