Festive Meal For Mom On Her Day

Lidia Bastianich Brings Italian Wine To Table

(CBS)  This weekend, it's time to raise a glass and celebrate Mom.

Of course, Lidia Bastianich, author of "Lidia's Italy" and host of the PBS cooking show by the same name, thinks that glass should be filled with an Italian wine -- Prosecco.

Bastianich visited The Early Show Wednesday to show how to prepare a Mother's Day meal with this festive ingredient.

Prosecco isn't a sweet wine. It's mild, aromatic and can be quite inexpensive. You can get a good bottle for between $10 and $20. The wine comes from a very specific region in Italy, north of Venice.

You can drink Prosecco on its own, or mix it with orange juice or even pomegranate juice. But you can also use it in recipes, like a fruit salad. Bastianich suggests tossing in strawberries -- or peaches, or another fruit that's in season -- with powdered sugar, then marinating the fruit in orange juice, lemon juice and Prosecco. You can finish the salad with mint and blueberries. That makes a nice, light dessert and can be made with any fruits that you -- or your mom -- enjoy.

But Mom will likely want something to eat besides fruit and bubbly. Bastianich suggests a white bean and arugula salad, topped with grilled salmon. And she recommends adding a special sauce that you can pour over the salmon -- with a dash of Prosecco, as well. After Bastianich sears the fish in a sauté pan, she deglazes with some sparkling wine, then stirs in some vinegar, capers and a bit of butter.

RECIPES

ARUGULA AND WHITE BEAN SALAD

Insalata di Rucola e Cannellini

Makes 6 Servings

To this salad, I like to add one pound of salmon, seared in two tbs of olive oil with salt and pepper to taste. In that same pan, add 4 tbs red wine vinegar, 1/4 cup capers. Reduce, and then spoon sauce on top of salmon. Add fresh chopped parsley at the end.

3/4 cup Braised Cannelini Beans or canned beans, drained and rinsed
2 large bunches arugula (about 1 pound)
1 small red onion, sliced thin
1/4 cup extra virgin olive oil, or to taste
1 1/2 tablespoons red wine vinegar, or to taste
Salt
Freshly ground pepper

You don't have to use cannellini beans. Kidney beans, chickpeas or just about any bean you like can go into this salad. Whatever beans you use, cut the onion thin and at the last minute so it stays crunchy.

Fish the right amount of beans out of the cooking liquid and let them cool completely on a baking pan.

Meanwhile, pluck the protruding stem ends of the arugula off and discard any wilted or yellow leaves. Wash the arugula in a large bowl or sink full of water to remove all sand and grit. Dry the arugula well, preferably in a salad spinner, and transfer it to a large mixing bowl.

Scatter the cooled beans and onion over the greens and season everything with salt and pepper. Pour the olive oil over the salad, toss to coat, then repeat with the vinegar. Check the seasoning, adding more salt, pepper, oil or vinegar as you like. Top with fish. Serve immediately.

BRAISED CANNELLINI

Cannellini Stuffati

By simmering them slowly and allowing them to absorb their cooking liquid gradually, these beans take on a creamy consistency and wonderful flavor. To reheat them, add a small amount of water and bring them to a simmer over low heat.

Makes about 3 cups, or 4 servings

1/2 pound (about 1 1/4 cups) cannellini or other small white beans, such as Great Northern or baby limas
4 sprigs fresh rosemary
2 tablespoons extra virgin olive oil
Salt

Pour the beans into a deep bowl and pour in enough cold water to cover them by 4 inches. Let soak in a cool place or the refrigerator at least 8 hours or overnight.

Drain the beans and transfer them to a two-quart saucepan. Pour in enough water to cover by two fingers and drop in two of the rosemary sprigs. Bring the water to a boil and lower the heat so the water is at a bare simmer.

Cook until the beans are tender but not mushy, with just enough liquid to cover them, 30 to 40 minutes. (If necessary, add more water a tablespoon at a time to keep the beans covered as they simmer.)

Remove the beans from the heat and gently stir in the oil, salt to taste and the remaining two rosemary sprigs. Let stand to cool and absorb the cooking liquid. The end result should be tender beans with a creamy consistency in just enough liquid to coat them. Taste the beans occasionally as they cool and stir in more salt if necessary.

Ripe Strawberry and Prosecco

Serves 8

2 pints strawberries
1/2 cup powdered sugar
Juice of 2 oranges
Juice of 2 lemons
2 cups prosecco
30 mint leaves, torn into pieces
2 pints blueberries

Mix the sliced berries with sugar in a large bowl. Mix orange and lemon juices with the prosecco, and pour over the berries. Add half the mint leaves and allow to marinate in the refrigerator for 20 minutes. Stir in the blueberries, and garnish with the remaining mint.