WVNCC | West Virginia Northern Community College



WVNCC | West Virginia Northern Community College

Featuring the Recipes of WVNCC's Chef Marian Grubor as seen on 2015 Italian Heritage Cooking Vignettes
featured on WTRF TV 7.


Grilled Italian Vegetables                                         

1 medium zucchini
1 medium yellow squash
1 large red onion
1 small egg plant
3 bell peppers
2 cloves garlic
Salt and pepper to taste
Olive oil
Balsamic vinegar
Shaved Parmesan cheese

Preheat Grill to hot

Cut the zucchini, squash and eggplant on a sharp bias. Slice onion in thick rings, cut peppers in segments.

Place some olive oil in a pan and toss all the vegetables in the olive oil just to coat them.

Place garlic on a piece of tin foil and grill it along with the vegetables.

Place vegetables on grill, and just let the grill marks get on the vegetables and remove them to a baking dish.   (You can do this the day before.)

When all vegetables are grilled, toss them with salt and pepper and place in an oven for 10 minutes.

To serve drizzle the top the vegetables with balsamic and sprinkle with cheese.

Courtesy of Chef Marian Paravano Grubor


 

Summer Farro Salad

1/3 cup plus 2 tablespoons extra-virgin olive oil
1 small yellow onion, quartered
1 small carrot, halved
1 celery rib, halved
12 ounces farro (1 3/4 cups)
5 cups water
Kosher salt
3 tablespoons red wine vinegar
Freshly ground pepper
1/2 small red onion, thinly sliced
1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
1 pint grape tomatoes, halved
1/4 cup chopped fresh basil

In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely.

In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes and basil, season with salt and pepper and serve.

Published September 2009

Food and Wine

 


Arugula Salad with potatoes and sausage

1 bunch arugula
3 medium onions
3 lb. red potatoes
½ lb. Italian sausage links
Salt and pepper to taste
Olive oil
Balsamic glaze
Cook the pasta according to package directions.

Heat oven to 350

Chop onions into small dice. Peel potatoes into cubes and toss with onions and about ¼ cup olive oil. Place in a baking pan and lay sausage over potatoes. Cover and cook 30 minutes till potatoes are soft and sausage cooked thru. Remove cover and increase heat to 400 just to brown the sausage a little.

To make balsamic glaze place balsamic vinegar in a sauce pot and gently heat till the vinegar becomes syrupy.

Remove sausage from the potatoes and slice.

Place arugula in individual serving bowls and top with potatoes and onions and the a few pieces of sausage.   Top with the balsamic glaze.

Courtesy of Chef Marian Paravano Grubor


Steak Pizzaiola

1 1/4 pounds boneless sirloin steak (about 1/2 inch thick), excess fat trimmed
Kosher salt
2 tablespoons extra-virgin olive oil
4 cloves garlic, smashed
1 -15 -ounce can chopped tomatoes
6 slices Provolone or Mozzarella cheese
¼ cup shaved Parmesan cheese
Fresh basil

Heat Olive oil in frying pan. Season the steak with salt and pepper. Place steak in hot oil and sear on both sides. Cook to desired doneness.   Remove the steak from the pan but keep them hot.

To the pan add the garlic and sweat, then add the chopped tomatoes. Sauté the tomatoes and the garlic for in the meat juices for about 4 minutes.

Place the steak on a platter and top with the, the sliced cheese, the tomatoes, the Parmesan and the fresh basil.

 

Courtesy of Chef Marian Paravano Grubor

 


Grilled Peaches with Sweet Mascarpone

6 peaches
Olive oil
1T sugar
1 lb. Mascarpone Cheese
¼ cup powdered sugar
½ t almond extract
Pinch cinnamon
Balsamic glaze

Heat the grill to hot. Wash peaches and slice into halves. Remove the pit and brush the peach cut side with olive oil. Place the peach on the grill and heat peach on the grill for 3-4 minutes. Do not move peach around or it will not be pretty.   Remove the peach from the grill and place on a dish cut side up. Lightly sprinkle the grilled side of the peach with granulated sugar.

Soften the Mascarpone and place it in a mixing bowl. Turn mixer on low and beat the cheese, add the powdered sugar the almond and the pinch of cinnamon. When the mixture is light and fluffy put it into a piping bag and swirl the cheese into the cavity of the peach. Top with a light drizzle of balsamic glaze. Serve

To make balsamic glaze place balsamic vinegar in a sauce pot and gently heat till the vinegar becomes syrupy.

 

Courtesy of Chef Marian Paravano Grubor