Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

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
View PDF
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

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.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial