I think I was possibly having a touch of middle-aged brain drain when I mentioned Sardinian olive oil. What I was actually thinking about was the lovely Corsican oil that you recently introduced me to. But since I brought up the subject, there is a good Sardinian oil that I have ordered from Zingerman’s (www.zingermans.com). It’s called Montalbo. It’s quite strong and peppery, with a pleasant bitter kick that turns sweet at the back of the throat. It’s wonderful on bitter vegetables such as broccoli rabe or dandelions.

Best to you,

Erica

Maybe I was a little harsh on steamed vegetables. And you do have a point, anything will taste good showered with Ravida olive oil and parmiggiano, even ping pong balls. (but only after a good steaming). I guess I was thinking about steamed vegetables eaten unadorned, and this does still give me the creeps.

The truth is I haven’t steamed anything in a long time and maybe it’s time I tried it again. I have bad memories of my first forays into Asian cooking years ago, which somehow always seemed to entail steaming piles of snow peas. I really hate those things and the smell of them steaming was enough to make me gag. I do recall, at some point in my life, steaming broccoli and then letting in marinate in good olive oil, salt, and a touch of fresh garlic. Eaten at room temperature, this was pretty decent, even a little lush. Maybe I’ll drag out my steamer pot and giving it another shot. I’ll report back to you on my findings.

Thanks for your thoughtful note.

Best to you,

Erica D

I forgot to ask — do you have any recommendations for nice Sardinian olive oils, which you mention in your post ?

Let’s hope I can find them in France – a country so close to Italia, yet so hard to find good italian products !

ciao
Marieta

Thank you for the recommendation !
I will go tomorrow the the marché Iena à Paris to seek out this elusive garlic stalk ! Merci !

ton amie
Marieta

Drained delicately, lightly doused with a nice Sicilian (Ravida, grazie Erica !) or Corsican (Domaine de Marquiliani, merci Lu Sputino) olive oil – then I may add a healthy grating of parmeggiano, and enjoy my feast.

One of my favorite steamed vegetable combinations is topinambur (aka Jerusalem artichoke) and finocchio (fennel). These hold up well to steaming, as their respective natures are tough enough to handle the purge of the steam.

Yet I wholeheartedly agree with you E. that certain legumes beg for the sautée – it is their most well-merited destiny.

I might mention here that my tiny yet elegant studio apartment eschews sautéeing – she accepts only what is absolutely essential for a well-turned out dish (and she tries to avoid infusing her diminutive dimensions with too many recollections of meals passed). So I steam or boil whatever I can get away with, to avoid her surly wrath !

Baci, Nicole

In response to your question about a replacement for the anchovies, I would suggest looking through your beautiful Paris markets for young spring garlic, the stalks that have not yet formed cloves. This has a very special flavor, sort of a cross between garlic and leek. You can slice up the entire stalk, even using some of the leafy green. The flavor is very rich. I think if you use this and include a sprinkling of French sea salt, you’ll achieve a delicate brininess and deeply flavored dish of escarole. A drizzle of Sardinian olive oil will contribute much to the flavor as well.

Glad you like my vegetable recipes. More to come.

Best to you,

Erica

As a big lover of escarole, I have been preparing it for years in that classic fashion – sautéed with potatoes, in plenty of olive oil and garlic. Imagine my delight to happen upon your sprightly recipe here ! What a brilliant idea to include cumin seeds, and eschew the potatoes. I am going to give it a try. However, do you have a suggestion for me (vegetarian) … What could I add to replace the anchovies, while retaining the delightful flavor medly your recipe invokes ?

Kind Regards,
Marieta