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Arugula the Italian Way

Not just for salad, this peppery green is great with meats, pasta—even pizza

Fine Cooking Issue 09
Photos: Ellen Silverman & Suzanne Roman
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Once you’ve tasted it, there’s no mistaking arugula for another green. This article quickly describes selecting, preparing, and storing it before discussing its Italian history and use. One delicious recipe is to toss it with hot spaghetti and fresh tomatoes; the steamy pasta wilts the arugula just enough, and the sharp, nutty flavor balances with the sweet summer tomatoes. Or you could try mixing it with grilled steak for a Tuscan dish. There’s also a couple of salad recipes, and the authors serve it on pizza, too. A side article explains how to make arugula oil, tasty with beef or seafood dishes.


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