strozzapreti pasta

MUSHROOM GNOCCHI WITH SAUTEED SPINACH & PORTOBELLO TOPPING

It Can't get much better than this !  Just thought I'd continue with gnocchi only because people think they are made only with potatoes which is NOT TRUE.  I love portobello and I love even more porcini so what a better place to combine all three together?!

Serves: four

GNOCCHI
- 1 lb Ricotta (whole milk)  forget about the diet !
- 1 cup flour + a couple of tablespoons for shaping)
- 2 eggs (or one extra large) These American chickens can produce some enormous eggs...
- 1/3 cup grated parmigiano
- 1 oz powdered dried porcini mushrooms, I personally use 2 or 3 ounces.
- 1 t spoon salt

TOPPING
- 6 oz portobellos
- 6 oz creminis
- 5 cups baby spinach leaves
- 2 T spoons extra virgin olive oil
- 2 T spoons butter (unsalted) + 2 more T spoons to be used at end
- Salt & Pepper QB

PREPARATION:
- In a bwl place the ricotta (make sure its drained well and I suggest that after its drained to let sit in the fridge for about 20 minutes prior to starting this), the grated parmigiano, powdered porcini, egg and salt.
\- Add 3/4 cup of flour (all purpose) and mix the above together.  Add additional flour as needed and do not overwork your dough.
- Divide the dough into fist size pieces and roll into long logs about as thick as my thumb on a lightly floured surface. Cut into 1.5 inch crosswise slices and gently place on a lightly floured baking sheet. If not using these babies immediately, place in fridge.
- Slice the portobellos, then cut into pieces no larger than 2 inches and cooked on low heat with butter, olive oil, parsley and a clove of minced garlic). When tender browned, remove from heat (but cover to keep warm).  At the very end when placing the gnocchi in the water, you will need to add 2 T spoons of butter and the spinach to the mushrooms.
- Place the gnocchi in salted boiling water (I like to add a drizzle of olive oil to the water) and let cook for about 2 minutes or until the bob to the surface of the water. Place the gnocchi in a  warmed bowl and top with the mushroom sauce and GENTLY mix together with a large spoon. Serve in individual plates or large bowls and add the shaved pecorino on top!

This is a great dish to serve with a nice dry white wine, preferably from Piemonte.

ENJOY !!!!!

PUMPKIN GNOCCHI (a perfect Thanksgiving / Christmas dish)

My grandmother used to make these babies for us all during the Christmas season and honestly it was an occasion to remember !

This dish is typically called "Gnochi di suca santa" which is a fantastic recipe combining pumpkin and nutmeg.

YOU'LL NEED:
(serves 4)
- 2.5 lbs of pumpkin (the real thing)
- 5 oz all purpose flour
- 1 egg
- salt and pepper to taste
- nutmeg (1/2 teaspon)
- 2 oz butter (unsalted)
- 8 sage leaves
- 4 oz freshly grated parmigiano.

PREPARATION:
(Prep time -  about an hour and 3-4 minutes to cook)
-First things first.... the preparation of the pumpkin: Cut in half without removing the peel (skin) and place in a baking dish lined with coarse salt. Cover the pumpkin with aluminum foil and cook at 350 F for 45 minutes.
When the pumpkin is tender, remove it from the oven and let it cool, then peel it and pass through a potato masher.
-To make the dough for the pumpkin gnocchi, place the mashed pumpkin on a flat work surface, add the salt, pepper and nutmeg and mix together with the egg and the flour.
-Check for the consistency of the dough as it should be soft and light and not stick to your fingertips.
- You will now need to shape your gnocchi babies !
-Dust your work surface with some flour and cut off a small amount of the gnocchi dough. Roll it into a log (about and inch in diameter) and cut into small cylindrical pieces.
-Cook the gnocchi in a large pot of boiling salted water.
- While the gnocchi are cooking, prepare the sauce: In a skillet, melt the butter with a couple of fresh sage leaves, you will need to add 2 tablespoons of cooking water to the butter and stir to make a sauce.
- Once the gnocchi rise to the top of the pot, remove them using a slotted spoon and CAREFULLY toss them in the melted butter. Finish it with grated parmigiano cheese.

ENJOY !!!

BEEF BRAISED IN BAROLO (A wine from the Piedmont region of northern Italy)

This dish is one of my favorite fall / winter dishes, great for something savory on a cold night !

YOU'LL NEED:
(serves 8)
- 4 lbs beef shoulder
- 1 bottle of Barolo wine (half will do the rest, well.. you know what to do !)
- 1 onion
- 2 carrots
- 1 celery stalk
- 1 bay leaf
- fresh rosemary
- 1.5 oz unsalted butter
- 1 t black peppercorns
- Potato starch to taste
- Salt & Pepper (QB)

PREPARATION:
(prep time: 2 hours plus 45 minutes cooking time)
- Place the meat in a pot large enough for it to fit snugly. Pour half the bottle of your wine on top of the meat and add sliced (thin) the onion and carrots as well as the chopped celery, bay leaf and a tea spoon of black peppercorns.

- Allow the meat to marinate overnight (make sure you turn it 2 or 3 times during this time).  Upon completion  remove the meat from the3 wine and tie it up using butcher's twine. Place a wide and low pot on medium heat and add the butter, pealed and crushed garlic as well as the chopped rosemary.  Let the herbs get happy together (3-5 minutes) and add the meat and let brown evenly on all sides.

- While the above is happening, filter the wine from the marinade through a sieve to separate the herbs and vegetables.

- Season the meat with a pinch of salt, then baste it multiple times with the wine (from above). Cover and cook (medium heat).  Using a ladle, skim off the fat from your sauce and then thicken it with 2 tablespoons of potato starch (first dissolve the starch in an 1/8 cup of warm water). After approximately 1 hour the meat will be cooked, remove the twine and place it on a serving dish.

- Carefully slice the braise and serve with the sauce. This dish is ideal to serve with polenta or potato puree (home-made) or also fresh tagliatelle pasta ! (I prefer the pasta)

ENJOY !!!

Pasta with tomato pesto

The Ten Commandments of the Italian Table

1- You shall not sip cappuccino during a meal!
Coffee and cappuccino are the pride of Italy in the world; but if the first is usually consumed at the end of the meal, the second, more substantial, is sipped at breakfast, usually accompanied by some pastry. You can ask for a cappuccino at the end of a meal, just know that most Italians don’t.

2- Risotto and pasta are NOT a side dish
The organization of courses in the Italian dining is unique and requires pasta and – most of the time –risotto to be served by themselves (apart from specific recipes such as Ossobuco milanese-style). The presentation of pasta as a side dish to others is widespread in several countries, but in Italy is seen almost as a sacrilege.

3- You shall not add oil to pasta water!
Oil should not be added to pasta cooking water! Pasta dressing (and oil too) must be added only after you have drained it from its cooking water. Find out how to cook pasta like an Italian here.

4- Ketchup on pasta: please, don’t
This is one of the combinations that most shocks Italians; although ketchup may have some similarities to tomato sauce, pouring ketchup over pasta in the “Bel Paese” is considered a real gourmet crime. Keep ketchup for your french fries or hot dogs, please!

5- Spaghetti Bolognese? No way, it’s Tagliatelle!
While probably being the world’s most popular Italian recipe, you will not find any restaurant in Bologna to eat it. That’s because the original Italian recipe is “Tagliatelle Bolognese” (not spaghetti).
Although this may seem a minor detail, in real Italian cuisine the pairing of the right kind of pasta with the right sauce is considered almost sacred.

6- Chicken Pasta: not in Italy
Speaking with American friends, one of the most frequent requests is the advice for a typical Italian recipe for pasta with chicken. It’s always rather embarrassing to point out that in Italy there are no hot dishes featuring pasta and chicken.

7- “Caesar salad”
This salad, which bears the name of its supposed creator, Caesar Cardini, is a part of the long list of recipes devised by chefs of Italian origin, but in fact is almost unknown in Italy.

8- The red and white checkered tablecloth is only a stereotype !
For some strange reason, these tablecloths are universally associated with our food and with the stereotype of the "spaghetti-eater", and abroad almost all the restaurants that want to play typical Italian use them. Probably, tourists who come to visit Italy remain somewhat disappointed when they discover that the checkered tablecloths are almost never used (only restaurants for tourists do!)

9- “Fettuccine Alfredo” are popular only overseas
This is perhaps the most curious in this top ten. The fettuccine Alfredo is both the most famous “Italian” food in the United States and the least known dish in Italy.
These noodles, seasoned with butter and Parmigiano Reggiano, are in fact actually been invented in the “Bel Paese”, specifically by Alfredo Di Lelio, the owner of a restaurant in Rome, but in Italy have never been imposed as a traditional dish. Overseas, however, have become increasingly popular and in time became a symbol of the good life in Rome.
For this reason legions of American tourists coming to Italy hoping to enjoy the fettuccine Alfredo at every restaurant on the peninsula remain very disappointed.

10 - You shall respect tradition and what Italian mamma says.
She knows from her mamma, who knew from her mamma who knew from her mamma and so on. It's been tried and tested. And what a mother teaches at her daughter while they are cooking? that love is the center of all. We must share Italian food with your loved ones. It is what life, love and family are all about.

Radicchio & Dried Porcini Muchroom Sauce (for pasta)

Im making this right now and it smells sooooo good! Its my invention and call it the Ducci Sauce just in case you should see it anywhere else.

YOU'LL NEED:
(serves four)

- 1 large radicchio
- 1 hand-ful of baby spinach (raw)
- 3 garlic cloves
- 1 Tablespoon balsamic cream
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 can diced tomatoes (or freshly diced if you prefer)
- Parmesan cheese freshly grated (dont by the grated in the supermarket)

PREPARATION:
- In a hot skillet, add the olive oil, when hot add the finely cut garlic cloves. When the garlic is browned, add the spinach and then the radicchio. Salt and pepper to add at this time.
- In a small bowl, place about 3 Tablespoons of dried porcini muschroom (broken into small pieces) and add about 1 Tablespoon and 3 Tablespoons of water together and put in the microwave for 1 minute.
- When the radicchio and spinach have reduced, add in the porcini and balsamic mixture. Turn the heat down to 3 or 4 and add in the diced tomatoes. Cover and let cook down and let the aromas to blend in.
- I suggest tagliatelle, let cook until al dente, drain and mix the pasta with your radicchio sauce.
- Plate and add grated parmesan cheese.
Serve with a nice dry white wine or a light red wine.

ENJOY !!

PROSCIUTTO SOUFFLE' WITH ASPARAGUS

This will surely wow them, its soo easy and incredibly easy, flavorful! We used to make this at the restaurant I trained in up in northern Tuscany and served with a nice light white wine will be a perfect light meal or something to serve along with a meat dish.

YOU'LL NEED:
(serves six)

- 1 lb (600 grams) prosciutto cotto or cook ham.
- 5 tablespoons bechamel
- 3 1/2 oz grated parmigiano (i like Reggiano)
- 5 egg yolks
- 8 egg whites
- 8 oz asparagus tips
- unsalted butter (2 tablespoons)

PREPARATION:
- With your food processor, chop the lean meat of your prosciutto into cut pieces, then add 3 tablespoons of the bechamel (cooled). Pass this mixture through a sieve to collect the puree in a bowl and add in the remaining 2 tablespoons of your bechamel as well as the grated parmigiano cheese and the egg yolks.
- Whip the egg whites separately until they form stiff peaks and then fold them into the above with the other ingredients.
- Now you need to butter the souffle' molds and layer them with the souffle batter and the asparagus tips. You can use the cupcake molds or a low pie pan if you like.
- Flatten the top and cook in a bain marie at 350F for approx. 30 minutes.

Note for the bechamel:
Did you know that the Bechamel sauce was origionally prepared in Tuscany from around the early to mid 1600's and was called at that time "Salsa Colla" or a gluey sauce.... mmmm interesting and this was introduced into France, along with the fork by Catherine De' Medici. You need the following to prepare the salsa colla:
- 2 cups whole milk
- 1 1/4 oz butter
- 1 1/2 oz all purpose flour
- salt, white pepper and nutmeg to taste, oh.. I like to add a bayleaf to the milk while heating and then remove it before adding in the flour. Make sure you stir slowly with a whisk and continuously.

ENJOY !

ROASTED RED PEPPER & CHICKPEA SOUP

I prepared this dish last night.... something that I had this winter, naturally made some of my own changes to it to give it that kick-ass wowness !

YOU'LL NEED:
(serves four)

- 3 medium sized red peppers, cleaned and roasted.
- 1 medium onion, peeled & diced finely
- 2 carrots, trimmed, peeled and finely diced
- 3 garlic cloves, minced
- 2 cans chickpeas (drained)
- 4 tablespoons extra virgin olive oil
- 3 cups chicken or vegetable broth
- a pince of red pepper flakes
- salt & pepper to taste
- fresh rosemary

First things first.... need to roast them peppers so preheat the oven (broiler to high) and cut the peppers into quarters lenghtwise, make sure to remove all the core etc. I like to toss them in a bit of olive oil, salt and pepper and then....
Cover a baking sheet with aluminum foil and place the peppers cut side up on the baking sheet. Place under the broiler and cook until the skin just starts to blister and just a bit blackened. Remove the peppers from the baking sheet and let cool. The skin should come off easily at this point.

In a heavy sauce pan, heat the olive oil and cook the onion, carrots, garlic together until softened (the garlic should be golden) and add in the peppers, the broth and one can of chickpeas as well as the red pepper flakes and salt / pepper. Bring this to a boil and low the heat to simmer for about 30 minutes (you may need to add a bit of warm water).

Take off heat and let cook some then place your almost soup in your food processor (or blender) and puree until you have a smooth texture. Now add in the other two cans of chickpeas and return the soup to the pot and look cook for another 10-15 minutes. I like to add in some finely cut up rosemary and parsely at this point and drizzle some good olive oil on top of it all!

Its delicious and great for you!
ENJOY

PASTA WITH SARDINES

It can't get any easier !
I first had this dish when on the island of Ischia, a small island in the Gulf of Napoli (Naples) several years ago and mmmmmm it was to die for, its full of flavor and not too difficult to top.

YOU'LL NEED:
(serves four)
- 500 to 600 grams (about one lb.) bucatini or pici or ziti (take your pick)
- 1 bunch of wild fennel fronds
- 1 fennel
- 1 yellow onion
- 1/2 cup extra virgin olive oil
- 4 desalted anchovies
- 300 to 400 grams (1 lb) fresh sardines, cleaned
- salt and pepper to taste
- 1 oz pine nuts (I prefer them toasted)
- 1 oz raisins
- 3/4 oz roasted almonds (chopped)
- 1 pinch of saffron
- 2 oz breadcrumbs
- frying oil
- 1 tablespoon butter

PREPARATION:
- Clean and boil the fennel in a pot of salted water for about 10 minutes. Drain and reserve the water for later. Shake off the excess water and cut into diced sections
- Clean and debone the anchovies and the fresh sardines. Butterfly four of the sardines and set aside.
- Soak the raisins in a bowl of warm water for 15 minutes, then drain.
- Place a large pan on medium heat, add the oil and when hot, add in the finely chopped onion. When the onion is golden, add in the anchovies, breaking them apart using a fork and then add in the fresh sardines, raisins, pine nuts and almonds.
- Cook the above for about 10 minutes (salt and pepper to taste). Add in the wild fennel fronds and a pinch of saffron, stir gently and lower the heat, cook for 10 minutes.
- In another frying pan (smaller) add oil (frying) add oil, just enough to submerge the sardines and place on high heat when the oil starts to boil, fry the 4 butterflied sardines until golden in color.
- Use a slotted spoon to remove the sardines from the oil and place on a plate with paper towel to absorb the excess oil.
- Now, with the excess water used to boil the fennel (in the same pot), bring to a boil again. Add the pasta and cook for the right amount of time (as either indicated on the package or if fresh pasta which I prefer, about 4 minutes). Drain the pasta and toss with the sardine and fennel sauce. Transfer the pasta to a baking dish greased with butter, cover with breadcrumbs and the 4 fried sardines.
- Bake in over at 425 F for about 10 minutes. Remove and serve hot with a good dry white wine!

ENJOY

LEMON SEMIFREDDO WITH ORANGE AND MANGO SALAD

I came across this dish the other day and it just got me really excited to try it out, I did and I want to share it with you all.

YOU'LL NEED:
(serves 6)

- 1/2 cup of sliced almonds (toasted)
- 2 cups heavy cream
- 1 1/4 cups sugar plus 1 teaspoon
- 8 eggs yolks
- 1/2 cup lemon juice
- 3 lemons zest finely grated
- 1 pinch of salt
- 3 oranges (supremed plus juice)
- 1 mango, cut into small cubes
- 10 mint leaves cut into small thin slices (roll them then cut)

PREPARATION:
- Line a bread loaf pan with plactic wrap, make sure to leave plenty of plastic around the edges so they can be folded over to cover the top.
- Put the almonds in the bottom of the prepared pan in an even layer (this will become the top, so make it look good !) set aside.
- Whip the cream with a whisk or electric beater until it forms medium peaks then refrigerate until ready to serve.
- Bring a saucepan with about 1 inch of water to a boil, over low heat. In the metal bowl of a stand mixer, combine the 1 1/4 cups of sugar, egg yolks, lemon juice and zest and the pinch of salt and whisk to combine together.
- Put the metal bowl on the saucepan, and reduce the heat under the saucepan so the water is just at a simmer. Whisk the egg mixture until it gets very light and fluffy, this will take about 5 minutes.
- Just for safety, you can take the temperature of this mixture as it should be about 165 F. Put the mixer bowl on the mixer and beat with the whisk attachment until the mixture has doubled in volume and the bottom of the bowl is cool when touched.
- Fold in the reserved whipped cream in increments. Do this gently but fast.
- When it is homogeneous mixture, pour it into the prepared loaf pan. Fold the plastic wrap over the top and transfer to the freezer. Freeze for at least 4 hours but better if done overnight.
- Combine the oranges, mangoes, mint and the remaining tablespoon of sugar in a small bowl. Let this mixture macerate for about an hour before serving.

- To serve: Remove the loaf pan from the freezer and open up the plastic. Turn the semifreddo out of the loaf pan to a serving platter and remove the plastic. With a hot knife, slice the semifreddo into 1 inch slices and garnish with the orange and mango salad.

Its perfect for a warm day or even better at 11 pm !

ENJOY!

BUCATINI ALL'AMATRICIANA

Ok, by the title of this, it sounds complicated but its sooo simple and wonderfully good!

YOU'LL NEED:
(serves 4)
- Olive Oil (extra virgin of course)
- 8 oz pancetta
- 2 large yellow onions
- 1/2 teaspoon crushed red pepper flakes
- salt
- 2 (28 ounce) cans of San Marzano tomatoes (passed in the food mill)
- 1 pound bucatini pasta
- 1/2 cup grated parmesan cheese plus a bit more...

PREPARATION:
- Coat a large saucepan with olive oil. Add the pancetta and saute' over low heat, cook until brown and crispy and has lost most of the fat. Remove and put aside 1/3 for garnishing later on.
- Bring the pan to medium heat and then add in the sliced onions and the red pepper flakes. Season with salt to taste.
- Cook the onions until they are soft and translucent and just starting to golden.
- Add the tomatoes and bring to a low boil and then reduce the heat to simmer for about 45 minutes.
- Bring a large pot of salted (and oiled with a tablespoon of olive oil)to boil on high heat.
- Add the pasta and cook until al dente (or about until 1 minute before the instructions say)
- Drain the pasta from the water and add to the pot of sauce, stir to coat with the sauce. One should ALWAYS prepare fresh pasta in this manner: by cooking the pasta until its al dente, then add it to the sauce as the pasta will absorb the flavor of the sauce and it will be that much better! and cook the pasta in the sauce for a minute or so and then drizzle with a bit of olive oil. Toss to coat and serve in low bowls with a good amount of parmesan cheese on top.

ENJOY !

STROZZAPRETI WITH PANCETTA

The name is perfect (it means choke the priest), its simple and just plain great ! One can also call this dish.... Home made pasta with Swiss Chard and pancetta (Italian bacon).

YOU'LL NEED:
(serves four)

For the Pasta
- 1 lb of all purpose flour
- 1 egg
- 1/2 cup water

For the Dressing
- 7 oz pancetta
- 3 1/2 oz Swiss Chard
- 2 Tablespoons dry red wine
- 1 minced garlic clove
- 5 oz grated parmesan or romano cheese
- 2 oz butter
- salt to taste (QB recall this means quanto basta)

PREPARATION:
- Put the flour on a pastry board and form a well. Add the egg, water and salt and knead into a uniform dough, let rest for 15-20 minutes covered by a towel or plastic wrap.
- Using a rolling pin or your pasta machine, roll out a large 1/10 inch thick sheet. Cut the sheet thin and roll the slices between the palms of your hands to get 4 to 5 inch long noodles. Put the noodles on a lightly floured baking sheet.
- Place a large skillet over medium heat. Add half of the butter and when melted, add the diced pancetta and saute 5 minutes.
- Then wash, dry and roughly chop the Chard, cook it with the pancetta for 2-3 minutes, then add the wine. When the wine evaporates, adjust the salt and remove the pasta sauce from the heat.
- Cook the pasta in a large pot of boiling, salted and Oiled (drizzle about a tablespoon) for 5-7 minutes.
- Drain and toss carefully with the remaining butter, grated parmigiano or romano cheese and the pasta sauce.

ENJOY with a nice red wine!!!!

FAVA BEAN FRITTERS

This is a dish that I first had several years back when on holidays on the southern coast of Tuscany (at the seaside). Its wonderful and will surely get that Italian in you smiling !

YOU'LL NEED:
(serves four)

- 2 lbs (1 kilo) fava beans (broad beans)
- water to taste
- salt to taste
- 1/2 yellow onion cut into big chunks
- wild fennel fronds
- olive oil to taste
- frying oil (I prefer sunflower)
- dried chili pepper flakes

PREPARATION:

- Soak the dried fava beans in a bowl of water overnight.
- Next day, cook the beans, onion chunks and fennel fronds in a pot of boiling salted water for 2 hours or until they become soft and almost a puree.
- Drain off any remaining liquid and pass through a sieve. Transfer the puree to a well greased flat surface.
- Using a rolling pin, spread out the puree until 3/4 inch thick. Allow to cool then cut into strips.
- next, the "panelle" must be deep fried in a pan of hot oil. Make sure that the fritters are completely covered in oil and flip during cooking so they are uniform in color.
- Remove with a slotted spoon and put on a paper towel to absorb the excess oil and then sprinkle with crushed chili peppers.

Serve hot and ENJOY !

Carciofi al forno (baked artichokes)

A delicious platter of stuffed artichokes, what can be better after a day in the sun !
I love carciofi (artichokes) because of their texture and moreover, their odd form, much like a prehistoric plant that has managed to exist over the thousands of years, evolved and finally found its plate !


YOU'LL NEED:
(serves six)

- 6 artichokes (large, deep purple in color)
- 3 lemons
- 6 thinly sliced prosciutto di parma (do not use bacon or ham)
- 12 oz of mild Gorgonzola (keep at room temp)
- 2 T spoons cooking cream (panna da cucinare)
- 3 t spoons chopped thyme
- 3 t spoons chopped parley
- 3 minced garlic cloves
- 1 t spoon ground black pepper
- 1 T spoon good balsamic vinegar
- 4 T spoons breadcrumbs
- 3 T spoons olive oil (extra virgin)

PREPARATION:
- You will first need to trim your lovely artichokes, pick one up and hold it a eye level and just look at this wonder ! Set down and carefully trip off the stem and the base leaves so that the bottom is flat. Continue to cut about 1 to 1.5 inches the top and with a kitchen shear, cut the pointed tips of all leaves. You will also want to tear off (with your hands) the larger outer leaves.
- Prepare a pot of boiling, salted water (with about 1 T spoon of olive oil) and add in the cleaned artichokes, also add the halved lemons to the water along with the carciofi.
- You will need to cook the artichokes for approximately 25-30 minutes or until tender.
- Drain and set aside.
- Open the tops of the artichokes and line the holed center with the thinly sliced prosciutto.
- Now you will need to prepare the stuffing so take out a small bowl and place the Gorgonzola, the cooking cream, thyme, 2 t spoons of parsley, the garlic as well as the salt and pepper and mix by hand.
- In an additional bowl, add together the breadcrumbs and 2 t spoons of parsley with a spoon of olive oil.
- Pre-heat your oven to 400 F.
- Remove the center of the artichokes with a small metal spoon. Now add in your cheese mixture in the center of the artichoke.
- Place the artichokes into a baking dish.
- Sprinkle the breadcrumbs mixture over the top of the artichokes and drizzle over the tops olive oil.
- Bake until the artichokes topped breadcrumbs are golden and crips (20 minutes circa).
- Transfer to a serving platter.

ENJOY !!

FENNEL SALAD AND DRESSING

MMM MMMMM Good !

Some people just seem to have a fobia with this "F" word, but its just really good for you, me, us and if prepared correctly, Im sure that you cannot, not love it !

I like to prepare the dosage for two people that way all you need to do is add ingredients according to the extra mouths.

(serving 2 people... about half a serving plate each)

- 1 fennel bulb along with the fronds
- 1 T spoon lemon and orange zest (be ever so careful to avoid the white portion just below the colored skin as it is what makes the bitterness)
- 1 lemon squeezed
- 1 T spoon good balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 T spoon toasted pine nuts per person (thus two)
- 1/2 cup fennel fronds chopped
- 1/3 cup cherry tomatoes (halved)
- 1 t spoon salt and black pepper

PREPARATION:

- I personally use my food processor and use the medium shredder blade. But first cut the top and bottom off the bulbs leaving a clean bulb, cut in half and remove the core. Then shred.
- Remove the above from your processor and add some lemon juice in order to avoid discoloring of the fennel.
- Toast pine seeds (medium heat) with no oil in your skillet, just until golden.
- In a medium bowl, add the lemon and orange zest, the lemon juice, the olive oil, balsamic vinegar and season with salt and pepper and mix together.
- Pour the above onto the fennel and mix, add the tomatoes and then the toasted pine nuts, toss and serve.

This is a great salad or even side dish for any meat or even fish. You can add a table spoon of Greek yogurt for some additional thickness.... try both.

ENJOY!

ONION FRITTATA

This little dish is fantastic because its full of flavor and is perfect with a glass of dry white wine at any party or just for late night munchies !

YOU'LL NEED:
(serves 6)
- 10 eggs
- 1 cup grated parmesan cheese
- 1/2 cup while milk ricotta cheese (drained)
- 3 cut basil
- 4 minced sage leaves
- 1 t spoon minced rosemary
- pinch of kosher salt
- pinch of ground pepper
- 4 T spoons extra virgin olive oil
- 1 1/2 cups thinly sliced yellow onions

PREPARATION:
- In a medium bowl, add in the eggs, parmesan cheese, herbs, salt, pepper and whisk together and then set to one side.
- In a small saucepan, heat the olive oil and add in the onions and saute until soft then turn the heat down to very low (I like to add in a t spoon of balsamic vinegar to the onions).
- Add in the the egg (etc) mixture to the onions and then spoon in the ricotta cheese and mix well.
- Cook in an 8 inch oven pan and bake for about 10 minutes. Place on platter and serve warm.

ENJOY !!

RICOTTA CHEESECAKE

The ricotta cheesecake has very little to do with the typical cheesecake eaten in the US.
My very good friend Daniela (in Florence) passed this dish to me and its one of my favorites, so lets do it....

YOU'LL NEED:
(serves 10)
- 30 oz whole-milk ricotta
- 1 cup sugar
- 1 T spoon unsalted butter at room temp.
- 3 T spoons unseasoned breadcrumbs
- 2 egss
- 8 oz cream cheese
- 2 T spoons matzo meal
- 2 T spoons lemon juice
- 3 T spoons lemon zest
- 2 t spoons vanilla extract
- pinch of kosher salt
- Powdered sugar
- 8 inch diameter pan, 2-3 inches high

PREPARATION:
- In a large strainer place the ricotta and let drain well.
- Preheat oven to 350 F and grease the 8 inch springform pan with butter.
- In a small bowl, add in 1 T spoon of sugar, the breadcrumbs on the buttered pan.
- When the ricotta is drained, put it into your food processor and let it mix well for about 30 seconds or until it is smooth, add in the creamm cheese and mix again for another 10 seconds or so then add in to this mixture the rest of the sugar followed by the eggs, matzo meal, lemon juice and zest, vbanilla extract and salt. Turn processor on for about 1 minute.
- Pour the above into the buttered pan.
- Put the newly born cake into your oven and bake until golden brown (roughly 60 minutes) then let set on rack to cool. Don't worry if it falls some as this is unavoilable. Put the cooled cake in the fridge and let chill.
- Dust powdered sugar over the top, serve cool.

ENJOY !

GOAT CHEESE FILLING FOR RAVIOLI & WALNUT SAUCE

We all know how to make ravioli (if you dont then go check out my older posts here on this blog and if you are still having issues, contact me !)

I picked up this savory dish (referring to the filling and sauce) from a friends restaurant in Mugello, Italy..... Its pretty easy and just simply buonissimo !

YOU'LL NEED:
(serves 4-6)

THE FILLING
- 1.5 cups of goat cheese (crumbled)
- 1/2 cup of minced basil (fresh please)
- 3 t spoons minced garlic
- 1/2 cup of finely chopped toasted walnuts
- 1 T spoon lemon zest (minced is suggested)
- 1 t spoon black pepper
- 1 t spoon salt
- 1.5 T spoons extra virgin olive oil
- dash of nutmeg

THE SAUCE
- 1/2 cup chopped and lightly toasted walnuts
- 4 T spoons butter
- 1/4 cup chopped shallots
- 1 large garlic clove minced
- 1/2 cup grated Parmesan cheese
- 1.5 cups cooking cream
- 1/2 cup dry white wine
- 1/3 cup chopped basil (fresh of course)
- dash of red pepper flakes
- pinch of salt

PREPARATION

- Start off by placing a large bowl in front of you and add in the toasted walnuts, the goat cheese, olive oil, lemon zest, garlic, nutmeg, pepper, salt and mix.
- You will need to have prepared your long (1 meter is good) pasta sheets on a work surface, you will need 3. Make sure that your surface is dusted with flour.
- With a t spoon, you will want to place spoon full of the above mixture approximately 2.5 inches apart and approximately 1/3 up from the bottom edge of your pasta sheet.
- With an egg yolk and a T spoon of water, wash over the edges of the pasta sheets.
- Fold over the top portion of the pasta sheet so that it meets the bottom edge.
- With an expresso cup or your hand you will need make a seal around each of your filling balls, you need to make sure that the air is out of the newly born ravioli (this is important so that they will not just remain on the top of the water when cooking them)
- Cut your ravioli the size you prefer, some like more pasta dough around the edges, others little. You can dust them with cornmeal to avoid them sticking together, when dried you can freeze for a rainy day or just place in the fridge for tonights dinner.

THE SAUCE
-In a large saucepan or skillet, melt 3 T spoons of butter and medium heat and when melted, add in your toasted and finely chopped walnuts and let cook for about 5 minutes until they are slightly browned. Remove from your saucepan and put aside.
- Now add in 1 T spoon of butter, the garlic, shallots and cook on low heat for about 3 minutes.
- Add your dry white wine and your cooking cream to the above (butter, garlic, shallots) and turn up the heat to medium and cook until your new sauce has thickened, this will take about 5-7 minutes. Now, add in the basil, salt, pepper and take off the heat and cover.
- Bring to a boil in a kettle salted and oiled (1 T spoon olive oil) and carefully add in your ravioli until the rise to the top which wont take more than 4-5 minutes. Drain ever so carefully and transfer them to your sauce pan and stir so that they are completely covered by your dreamy sauce.
- Plat the ravioli (4 or 5 per plate) and sprinkly with grated parmesan cheese and serve!
ENJOY

CANNELLONI PASTRY SWIRLS

Now this is a hot dish which you can serve as a main course or as a wonderful antipasto or great party food...... its delicious.

The filling as any cannelloni type dish is essential and its components or better, the proper mixture of components will make it or break it.

YOU'LL NEED:

- 2 Pastry Puff sheets (You can make them yourself but I just feel that if you can buy them, you'll have more time to cook !
- 4 large red peppers
- 1 large sweet white onion
- Italian parsley (the flat stuff), about a bunch
- 14 artichoke hearts (you can buy whole artichokes and then clean them which i find very soothing to the nerves OR you can buy them frozen which are fine and will save you about 30 minutes of cleaning and steaming)
- 14 oz ricotta cheese (if not the good stuff, then fine but you will want to add an egg and a dash of salt to it.
- 2 eggs (one for the ricotta and one for your topping for brushing on the top of the canelloni prior putting to sleep in the oven !)
- Balsamic cream or vinegar
- 1/4 cup chopped walnuts (roasted... do it yourself by heating on medium heat in a saucepan, dont burn these babbies!)
- Oregano
- 1/2 cup gorgonzola cheese
- 1/4 cup mozzarella cheese (grated)
- 1 t spoon salt, 1 t spoon black pepper
- 1 T spoon nutmeg
- Extra virgin olive oil

PREPARATION:

- First, take out a medium size saucepan, add about 2 T spoons of olive oil, smashed & cut garlic cloves. When garlic is golden, then add the chopped parsely and rosemary and then wait a couple of minutes then add in the artichoke hearts and cover on medium heat for about 5 minutes. Add the balsamic cream or vinegar, about 1/8 cup warm water and cover and stir often for about 15 minutes.
- While the artichokes are doing their thing, wash, clean and cut your peppers in slices, any size as well as the large white onion.
- Place the peppers, onion and rosemary in a medium mixing bowl, add about 2 T spoons of olive oil, 1 T balsamic vinegar, salt and pepper and mix well with your clean hands.
- On a cookie sheet, add the pepper and onion mixture and bake for approx. 20 minutes on 375 F.
- While all this is going on (make sure you are mixing the artichokes as well as turning the peppers on the cookie sheet from time to time), in a small saucepan on medium/high heat add the walnuts and let them heat up for about 10 minutes BUT do not let them burn.
- You will probably want to take the artichokes off the heat at this time and let set. Now in another medium size bown, add the ricotta cheese, an egg, 1 t spoon salt and pepper and 1 T spoon of nutmeg and mix well. Then add in the gorgonzola and mozzarella cheese and mix well.
- I hope you have a food processor ! Add in the artichoke mixutre, peppers, the walnuts and use the pulsate option, you dont want a creamy mixture but you want to see the pieces! You may want to add a dash of olive oil to this.
- Add the above mixture to your cheese mixture and blend all together with your favorite wooden spoon.
- Now here comes the fun ! Your pastry sheets should be removed from your freezer about 30 minutes prior to this point (so i advise you do this when starting this dish), open them on a slightly floured wood surface (cutting board is fine) and roll out your sheet which will add about an inch to each side of the sheet.
- Approximately an 1.5 inches from the top edge of the pastry sheet, you will need to place your mixture (peppers, arthichoke, walnuts, cheese mixture) on the sheet, about 1/8 or less in thickness over the entire pastry sheet, leaving about an inch from the side edges and 2 inches from the bottom. You should have enough to cover 2 pastry sheets.
- Carefully roll the pastry sheets from the fartherest or top end, back down to you. With your butter/egg brush (I have my own brush that i use for only brushing butter or egg), you will need one egg for your wash and place it in a small bowl plus 1 t spoon water and brush the top side of your rolled cannelloni.(I advise that the seam be on the bottom side of your cannellone. With a very sharp knife, you will need to just cut into the cannelloni just enough to cut through the first layer of pastry dough, make about 8 diagonal slices so that when the dough starts to puff it will not only look good but it will be much easier to cut the swirls when cooled after the baking.
- Heat your oven to 375 F and place your newly born cannelloni pastry swirls on the parchment paper which just happens to be on your cookie sheets and bake for about 20-25 minutes.

You can prepare a similiar swirl with my salsa verde (spinach pesto sauce) which is absolutely scrumptious !

ENJOY !!!!

ONION & GORGONZOLA FOCACCIA

How can it be so easy to create something so delicious???
This is a very fast dish that can be either a main course served with a simple salad or a magnificent antipasto.

YOU'LL NEED:
(serves 4-6)

The Dough
- 3 cups all-purpose flour (non-bleached)
- 1 packet of dry yeast (for bread)
- 3/4 cup of room temp water or better slighly warmer.
- salt
- olive oil

The Topping
- 3 yellow onions cut thin
- 6 oz Gorgonzola cheese (in pieces)
- 1 t spoon ground pepper
- 1 t spoon ground nutmet
- 1 t spoon freshly cut oregano

PREPARATION:

- Starting with the dough, you will need a large bowl to mix the dough in and a small bowl with lukewarm water for the yeast. First, pour the yeast in the small bowl (1/3 cup with the water) and add a pinch of sugar and let set for about 5 minutes or until a foam is present on the surface.
- To the larger bowl, add the flour and a pinch of salt (about 1 T spoon) then add the water/yeast mixture and mix well with your clean hands and mix until the water is completely absorbed into the flour. Work this mixture until your dough has been formed.
- Transfer your dough to a floured wood surface and knead until it is smooth which will take anywhere between 5 and 12 minutes. Now you have a dough ball shape and it will need to rest in a bowl greased slightly with your olive oil, cover it with plastic wrap or a damp towel and let sit for approximately 45 minutes or until it has doubled in size.
- So while your dough is doing its thing, we will work with the topping for this wonder !
- In a skillet on low heat, add about 3 T spoons of olive oil, add the onions and cook until they are soft, stir often and this will take about 15 minutes. You want to cook them til soft but not to become darker in color ! You may need to add after about 5 minutes a bit of warm water to prevent this discoloring.
- Now that your dough has risen, we need to transfer the dough back to the floured surface and very carefully roll it out with your hands and form about a 10-12 inch round or square form about 1/4 inch in thickness.
- Place the above on a try and let sit for approximately 15-20 minutes.
- Preheat your oven to 380 F
- Now, with your onions, scatter over the top of the dough as well as your cheese, pepper and nutmeg.
- Bake for 20 minutes or until the crust is browned.

ENJOY !!!!

CHICKEN WITH MUSTARD AND TARRAGON

This is another one of my variations of the classic sauteed chicken and a good friend of mine from Corsica (a French island situated off the north western coast of Italy)Catherine introduced me to this dish years ago and still one of my favorites, especially at a hot summer nights dinner after a wonderful day at the beach ! Your wine selection is very important due to the mustard and radish in this dish so my advise here is a well chilled extra dry, light white wine under 12 degrees proof.

YOU'LL NEED:
(serves four)
- 4 good size boneless chicken (I prefer a mixture of dark and white meat)
- 3 t spoons french mustard (I prefer Dijon because its got a nice kick to it)
- 2 t spoons fresh tarragon
- 1 bunch of radish, at least 15 of various colors
- 2 T spoons unsalted butter
- 2 T spoons extra virgin olive oil
- 1 T spoon shallot (minced)
- 1 T spoon fresh lemon juice
- 1 T spoon white wine vinegar
- 1 cup chicken both (unsalted is better)
- 1/2 cup white wine (dry)
- 1 t spoon salt
- 1 T spoon all purpose non bleached flour

PREPARATION:

- First, pull out a good size skillet and on medium heat, melt the butter and add in the olive oil. Add to this your chicken to brown on both sides. When done, remove the chicken and set aside as we will use the same skillet with butter and oil to prepare the sauce.
- So, in the same skillet, add your shallot and when soft, add the chicken broth and add in the mustard and a T spoon of all purpose flour and whisk, then add in the tarragon then your white wine and cook until the sauce thickens somewhat.
- Turn down heat of the above skillet to low and pull out a smaller sauce pan or smaller skillet and add to this 1 T spoon of butter with 1 T spoon of olive oil, then add in the thinly cut radishes, your pepper and let brown slightly (5-8 minutes).
- With the chicken (that you kept warm on a platter), gently place the radishes over the chicken and pour in small quantities your sauce a top and serve warm.
- Good to serve with a simple endive and tomato salad and some wonderful cuts of hard and soft southern European cheeses (French or Italian)

ENJOY !!!!!

TUSCAN CHICKPEA SALAD

Spring za comen.... and I want to start a series of easy and delicious dishes that are simple and flavorful starting with a typical Tuscan salad dish which can be a meal in itself or a good starter. I have seen other versions that appear more complex in taste and unfortunately the complexity covers the basic flavors, being the fresh garlic, basil and olive oil so my advise is to keep it simple !

YOU'LL NEED:
(SERVES 4)

- 30 oz can of chickpeas (rinced)
- 1/2 cup of grated (coarse or in strips) parmesan cheese
- 6 T spoons extra virgin olive oil
- 2 garlic clove, pressed and cut finely
- 3 T spoons Italian parsley (fresh and chopped well)
- 1 T spoon fresh basil (chopped well)
- 1 t spoon freshly ground pepper
- 1 T spoon white wine vinegar
- 3 T spoons lemon juice (fresh is better)
- 1 challot cut finely
- OPTIONAL 1 can of tuna OR chicken (in water NOT in olive oil)

PREPARATION:

- In a medium size bowl, add the rinced and drained chickpeas, parsely, basil, lemon juice, garlic, challot, olive oil and vinegar and mix (manually).
- To the above, add in the Parmesan (it looks much better if your cheese is grated with a hand grater using the larger holes or slits to form thin and narrow sheet like forms). Add the black pepper and let sit in your fridge for about an hour before serving.
- Great with a dry white wine and perhaps simple crostini with diced tomatoes, garlic and olive oil !

ENJOY

A FUNKY PESTO SAUCE OR DIP

I need to share this one with you all, its an odd version of the Genova Pesto which can be used as a dip or a flavory sauce to top your pasta or to drizzle (sounds good, love that word) over grilled chicken or a blaze' fish !

Not to offend the Genovese but Pesto can also be prepared without the fresh basil (and of course that is the base ingredient) and with a little creativity one can create something that just kicks the heck out of any normally bland meat or fish or even to give something so wonderfully good to the daily spags !

YOU'LL NEED:

- 1 cup of fresh flat parsley (I call this Italian)
- 1/2 cup of baby spinish (cleaned and stemmed)
- 1 T spoon freshly chopped tarragon
- 3 T spoons unsalted pistachios (shell them please)
- 2 T spoons lemon juice
- 2 garlic cloves
- 1/4 cup olive oil (extra virgin)
- 1/4 cup ricotta cheese

This can't get any easier now.... place all of the above in your food processor and blend until you have a smooth texture.

ENJOY !

ZUCCHINI FRITTERS

Last night I opened the fridge and found it pretty sad as I feel great when its stuffed. So my creative juices saved me and my daughter. I found a couple of zucchini, some parmigiano cheese, some onions, eggs, breadcrumbs, lemons and .... went to work !

The flavor is wonderful and could work really was as a simple hor d'oeuvre, ok you can call it antipasto or anything else you want and goes down really well with a cold dry white wine (I drank fizzy water with lemon but that was just my preference).

YOU'LL NEED:
(serves 8)

- 1 lb zucchini (medium sized) make sure you trim them
- 1/2 cup green onions (cut very thin)
- 2 T spoons chopped mint
- 1 T spoon chopped dill
- 3 garlic cloves (crushed and minced)
- 2 t spoons grated lemon zest
- 1 cup breadcrumbs
- 1 egg (beaten)
- 1 cup parmigiano cheese grated (I prefer a stronger flavor thus parmigiano Romano)
- frying oil (canola is preferred)
- Greek yogurt

PREPARATION:

- Start off by grating your zucchini with a large grater (cheese grater is fine but you will want larger grating holes for this)
- Place the grated zucchini on a towel so that they are dry, dont want much moisture in the mixture and add about 2 t spoons of salt and put aside for about 20 minutes.
- Place the zucchini in a medium size bowl and add in your green onions, chopped dill, mint, garlic, lemon zeast and a dash of black pepper. Mix all together well.
- To the above mixutre add in the breadcrumbs, the egg and your grated parmigiano romano and mix all together so that the text is very homogenous
- Now, with a spoon (I prefer larger fritters but you can also use a t spoon for smaller pieces) form 2 inch patties on your baking sheet (make sure to put down parchment paper first. Then put the sheet in your fridge for about 45 minutes to 1 hour.
- Now that your patties are chilled, remove them from the fridge and in a good size deep skillet, add the frying oil so that it will just get to the half way point of your fritters (probably about 1/4 - 1/2 inch of oil.
- When the oil is hot, reduce the heat to medium and place your patties in the skillet and cook til golden which will take from 3-5 minutes for each side of the newly born fritters.
- Remove and arrange on a simple platter and drizzle your yogurt on the top, garnish with lemons and mint or dill.
Serve warm and ENJOY !!!!

OSSOBUCCO WITH LEMON... a classic !

One of my all time favorites is the Italian classic of Ossobucco or stewed veal shanks with lemon. Its flavorful and pretty easy to put together, doesnt take a professional to prepare and its not high maintenance.

YOU'LL NEED:
(serves six)

- 6 veal shank of about 8 oz each
- 4 T spoons unsalted butter
- 1 cup all purpose non bleached flour
- 4 T spoons olive oil
- 1/2 cup meat stock
- 1/2 cup dry white wine
- 3 T spoons flat parsley (chopped)
- 2 garlic cloves
- Oregano
- 2 lemons (juice and zest)
- salt and pepper GB (quanto basta.... just enough)

PREPARATION:

- Place your veal shanks on a big platter and just take a good look at them. The should look full, rather thick but be careful with they fellas because they will surely not behave while cooking so you MUST, with a sharp knife make several short cuts along their edges cutting inward toward the center as this will prevent them from curing or rolling inward during the cooking.
- In a good size skillet, pour your olive oil and your smashed and cut garlic clove and heat on medium. Careful not to burn the garlic but only slightly brown it.
- Pour your flour on a deep plate or large bowl.
- OPTIONAL... I will normally let my shanks sit in balsamic vinegar and lemon juice, dry white wine for a minimum of 4 hours prior to the flouring / dusting but its your call.
- Dust or place and pat the shanks in the flour (I add about a T spoon of oregano and salt to the flour prior to dusting the veal in it) and lay in the skillet.
- Let the veal simmer on medium heat and turn them to brown both sides. After about 10-12 minutes of cooking, add the stock,white wine, parsley and reduce heat to low and season with salt and pepper and let simmer for about 45 additional minutes however you will need to maintain a moist text to the veal so you will want to either add additional stock or water.
- When the veal is about 3/4 finished or about 30 minutes into the cook time, add the lemon juice and zest, cover and finish cooking (another 15-20 minutes on simmer or low heat.
- Serve with rice or tagliatelle pasta and perhaps a veggie such as artichokes or stuffed tomotoes or even mushrooms.

ENJOY !!!

Veal Rolls with Sage and Olives

My Grandmother used to make this for me however I have a somewhat different variation, its full of flavor and basically buonissimo!
YOU'LL NEED:

- 2 lbs veal scallops
- 1 big bunch of fresh sage (sorry the dry stuff wont work here)
- 1 T spoon drained capers
- 16 black pitted olives
- 3 T spoons balsamic vinegar
- 1 garlic clove
- fresh ground pepper
- pinch of salt
- 3 T spoons olive oil
- 1/4 cup dry white wine.

PREPARATION:
- On a cutting board, prepare the sage leaves, garlic, olives and cappers and chop finely then add the T spoon balsamic vinegar along with a dash of salt and pepper.
- Place your veal scallops on a platter and spread the above mixture (sage, capers etc) over each piece of veal.
- Roll the scallops and tie each roll with kitchen string.
- In a frying pan, add the olive oil over medium heat and brown the rolls. Add the remainder of the balsamic vinegar and cover for 5 minutes.
- Pour 1/4 cup of dry white wine, reduce your heat and let simmer for approximately 15-20 minutes.
- Remove and remove the string and serve.
- Optional : my grandmother normally prepared a light tomato sauce (made with fresh diced tomatoe with basil, garlic, salt & pepper. Then she would drizzle a bit of the sauce over the plated veal rolls.

STUFFED SHRIMP WITH TARRAGON & RICOTTA CHEESE

We are approaching the better months of the year (at least in Italy is the case) and I want to share something that I came across several years back while on holidays in Ischia (an Island in the Golf of Naples):

This dish is ideal as a starter or even as an antipasto and pretty cute as finger food for a cocktail party. This is a refreshing dish, ideal for the warmer months because it is served cold or cool.

YOU'LL NEED:
(serves 6-8)
- 50 large shrimp in the shell\
- 3/4 cup ricotta
- 1 T spoon lemon juice
- 4 T chopped fine tarragon
- 1 T shopped parsley
- 1/2 t spoon salt

PREPARATION:

- Get those shrimp in your pot of salted boiling water until they curl somewhat and turn just a bit pink. Drain and let cool and peel.
- With a knife make an incision lengthwise on the backside of the shrimp.
- Make a mixture with the ricotta, tarragon and parsley with a pinch of salt.
- Transfer the above mixture in a pastry bag and pipe the shrimp a and arrange them on a platter decorated.

ENJOY !

A NOTE ON FRIED POTATOES AND BATTER FOR FISH

Hope you dont mind my side-tracking but I made fish and chips yesterday and I know it is not Italian however there are a couple elements in this British dish that are also used rather often down on the boot !

I want to start with fried potatoes in a chips or a french fry style and a little extra for a more savory flavor.

FRIED POTATOES WITH SAGE (ALSO FRIED)

Well for a more crispy chip or potato or french fry, the element which alot of people forget to do is the soaking of the cut and peeled potato in water to remove the startch.....

YOU'LL NEED:

- 1 1/2 lb potatoes
- 1 egg
- 1/2 cup plus 2 T spoons flour (all-purpose)
- 1/2 cup water (and I will let you know that if you use fizzy water, it will make your end result much lighter in texture)
- 20 large sage leaves (make sure that they are rinsed and dried completely)
- 4 cups frying oil
- salt

PREPARATION:

- Get those potatoes peeled and cut into long strips, not too thick mind you.
- Place the peeled stips of potatoes in cold water for at least 1 hour as this soaking removes the startch as mentioned above and will result in a crispier fried potatoe.
- Now you will need to combine the flour, the egg, the water and pinch of salt in your food processor resulting in a creamy texture and then place in a medium size bowl.
- With your drained potatoes, you will need now to put them all one by one in a deep frying pan with the oil hot and turn often so that they are golden on all sides.
- Now, with the batter that we made above, take your sage leaves and dip them gently into the mixture and then place them in the oil along with your potatoes, remove and salt.

SIMPLE !

BATTER:

Another variation for the batter will involve the addition of 1 t garlic diced and 1 T of cut roesary and 2 T spoons of olive oil, salt and pepper and instead of adding the water, we let the potatoes or fish soak in frizzy water for about an hour prior to passing through the batter and in into the oil.

RICOTTA PIE WITH CHIVES

This is one of my all-time favorite! Its a typical Tuscan dish and can be found in all corners of this region from the mountains down to the southern coastal areas near Grosseto. Its super with a glass of dry white wine and salad.

YOU'LL NEED:
(serves 6)

- 1 lb ricotta cheese (pre-mixed in food processor so that it is light in texture)
- 1 T spoon unsalted butter (for greasing pie tin or pie pan)
- 1 cup of sweet cherry tomatoes (halved)
- 1 generous cup of grated parmigiano
- 3 eggs (separated)
- salt & pepper to taste
- 4 T spoons chopped chives (fresh of course)
- dash of nutmeg (1.5 t spoons approx)
- 1/2 t spoon black pepper

PREPARATION:

- In a medium size bowl, add the ricotta, egg yolks, the chives, nutmeg and about 90% of the parmesan cheese. Mix all together well and in a separate bowl, mix the egg whites until foamy and then add to your ricotta mixture and season to taste (please dont overmix to avoid the egg white to deflate).
- Preheat your oven to 350 F. In a 9 inch pan, grease with butter and sprinkle evenly the bottom and the sides with the remainder of the parmigiano cheese (grated finely).
- Now pour the cheese mixture (ricotta) in your pan and placed your halved cherry tomatoes on top and sprinkle with parmesan grated cheese and bake this until golden on top or about 45 minutes.
- Remove from the oven and let cool then with a knife, wipe it around the inside ledge of your pan and place your pie on a platter, serve hot or cool.

ENJOY !!!

Carrot Souffle' borrowed from France and made Italian

As the title says, imported from France as are a number of dishes in northwestern Italy which once belonged to France. The influence and exchange of foods in mountainous regions of the northwest are very frequently found and I find are pretty much present in the northern regions of Italy.

I spent many years travelling from Florence to Geneva in my younger days (not the time or place to elaborate on here....) and there is an enormous distinction in the regional foods, in particular from the northern boarder areas along the Alps (France, Switzerland and Austria).

YOU'LL NEED:
(serves 6)

- 1 1/2 lbs (500 gr) carrots, cleaned and cut into large pieces
- 6 T spoons unsalted butter
- 1 white onion, chopped fine
- 1 t nutmeg
- 2 cups whole milk or 1 cup milk and 1 cup cooking cream
- 1/2 cup unbleached all-purpose flour
- 1 t spoon of sugar
- 2 eggs
- salt and pepper to taste

PREPARATION:

- Start off by combining the carrots with salted water in a saucepan and bring to a boil, cook for approximately 10 minutes. Drain and set aside.
- In a relatively deep saucepan on low heat, melt 3 T of butter then turn up the heat to medium and add in the onion (sliced) and let saute' for about 5 minutes, then take off heat.
- Pour your milk in a saucepan and heat, add the remaining butter (3 T spoons) and the flour and mix until smooth. Cook this mixture for approximately 10 minutes.
- Pass your carrots in a food processor with a dribble of olive oil and some flat fresh parsley along with the milk and flour mixture. When smooth and homogenous, add in the egg yolks.
- In a separate bowl, place the egg whites and beat until light in texture and add to the carrot mixture.
- Pour it all together in a souffle' oven dish and bake at 400 F for approximately 25-30 minutes.
- Serve hot

ENJOY !!!

TACCHINO TONNATO (Turkey in a creamy tuna sauce)

I could not add this dish because it is so much a part of the Italian Sunday lunch or dinner. Its just really simple and the kids will love it, at least mine does!

YOU'LL NEED:
(serves six)

- 3 white onions
- 8 cups water
- 1 T spoon salt
- 5 peppercorns
- 2 celery stalks cut up well
- 1 turkey breast (approximately 2.5 lbs)
- 2 T spoons Hellmanns Mayo
- 2 eggs (yolk)
- 1 T spoon Dijon mustard (this is an important element so do not substitute with the yellow french mustard please)
- 1 1/2 cup olive oil
- 2 T spoons white wine vinegar
- 3/4 lb canned tuna packed in olive oil
- 1 canned anchovy fillet (drain and rinse well)
- 2 small sour pickles
- 1 t spoon drained capers

PREPARATION:

- In a relatively deep sauce pan, fill 3/4 with salted water and bring to a boil. Add the onions, celery, carrots, peppercorns along with the turkey breast. Reduce heat to low and let simmer for about 20 minutes or until the turkey breast is cooked completely.
- At this point, we need to work on the sauce so in a food processor, combine the egg yolk, mustard and salt. Blend and slowly add in the oil, then the vinegar and blend.
- In the above mixture while still in the food processor, add in the tuna, anchovy, pickles, the mayo and your capers and blend until your mixture is smooth in texture. Place in a bowl and put in the fridge.
- With your cooked turkey breast, now cooled, slice thinly and place on a large platter and gently pour your creamy tuna sauce over the top. No return to fridge for at least 1 hour and ready to serve, garnish with fresh basil leaves and capers.

ENJOY !!!

CARCIOFI RIPIENI (Stuffed Artichokes with Ricotta Cheese)

Mamma Mia!

Just thinking about these wonders gets my blood flowing real fast....!!!!

This is a perfect antipasto / finger food for any event and pretty darn easy to prepare, dont be afraid of the artichoke though, I know some of you just dont have that passion, yet. Artichokes are great for you and if you combine their bitterness with something salty or sweet you will surely learn to appreciate these babies.

YOU'LL NEED:
(serves six)

- 1 Lemon (its juice)
- 12-14 artichokes
- 2 eggs
- 1 cup of ricotta cheese (get the good stuff if you can that is soft)
- 8 T spoons of parmesan cheese... good parmigiano, go for the best especially when dealing with antipasti because you are dealing with the core flavor or the flavor which is tied very closely to the core.
- salt and pepper (QB)

PREPARATION:

- First thing is to fill a medium sized bowl with cold water and add the lemon juice.
- Clean the Carciofi (artichokes) by trimming off the top 1/3 of this beauty and peel off the tough outer leaves (in general about 30% of the leaves are removed) until you arrive at the tender part. Remove the fuzz and then cut off the hard stem up to the base so that it can sit up straight. Place the cleaned and peeled artichoke in the cold water and lemon juice (this maintains the color).
- In a relatively deep sauce pan fill it with water (about 80%) and about a T spoon of salt and bring to a boil for approximately 10-12 minutes or until tender.
- Take out a bowl and pool together the egg yolks and blend in the ricotta cheese and mix with seasoning to taste.
- With the egg whites, beat them in a smaller bowl then add it to your ricotta, parmesan and yolk mixture however be careful not to over mix as you dont want the mixture to collapse.
- Preheat your oven to about 350 F (180 c)
- In a baking dish (big enough for all the artichokes to sit up-right without layering them).
- Carefully open the artichokes (dried by this time) and scoop about a T spoon of your ricotta cheese mixture into the center of the artichokes and then place each filled wonder into the baking dish (I often pour about a tablespoon of olive oil on the bottom of the baking dish before placing the artichokes to rest).
- Bake for about 20 minutes or until the ricotta mixture becomes golden.

ENJOY !!!!

SPINACH BALLS !

I vividly remember walking into my grandmother's house which I normally did when our fridge was looking pretty sad and smelling something ever so gooood!

These wonders are simple and totally mind blowing.

YOU'LL NEED:
(serves 4 unless I'm there!)

- 2 lb cut spinach (I like the baby spinach)
- 1 cup grated Fontina or Parigiano Cheese
- 4 T spoons unsalted butter
- 2 eggs
- 1 cup plain flour
- dash of nutmeg (yes this is used in alot of Italian dishes)
- 1/4 cup olive oil (extra virgin)
- salt and pepper QB (quanto basta) or to taste

PREPARATION:

- Take out your favorite large saucepan and add about a cup of salted water, bring to boil and add the spinach, let cook til wilted. Drain the water and squeeze to eliminate the liquid.
- With your sauce pan on low heat, melt the butter and add the spinach to it and let cook or until all liquid is evaporated.
- In a medium size bowl, add your cheese, eggs, half of the flour and the nutmeg and mix well. You will want a rather dry end result.
- Now put some flour on your clean and ringless hands and with them make small balls with the mixture and place them on a floured plate or tray.
- In a frying pan, melt a bit of butter (1 T spoon) and the oil. Place your spinach balls in the hot oil/butter and turn often so that they become uniformly golden.

AND THATS IT!

ENJOY

CANNELLONI FRITTI (Fried Cannelloni)

Go ahead, just do it! Every now and then something fried just makes me happy to be alive...

These fried cannelloni are prepared with simple lasagna squares and stuffed with a simple bechamel sauce and some good authentic Fontina.... get to it:

YOU'LL NEED:
(serves six)

- 1/2 cup all purpose flour
- 1 cup milk (I dont use skimmed or fat free but who am I?)
- 1/4 cup unsalted butter
- 8 oz Fontina cheese (grated or shredded)
- 12 lasagna squares (4" x 4")
- 2 eggs
- 1/2 t spoon nutmeg
- 2 cups bread crumbs
- 4 cups vegetable oil

PREPARATION:

- Place in your saucepan on medium heat and add your butter, let melt. Add the flour and stir for about 5 minutes and remember you dont want the sauce to brown so you may need to lower your heat !
- Now add the warm milk slowly and continue to stir, after about 10 minutes remove (you need to season to taste with salt and pepper and any other herb you wish, I do like a bay leaf and or garlic clove but remember to remove the additions before assembling your dish) Now add in the cheese and a dash of nutmeg, allow to cool.
- In a large pot, fill with water and salt and olive oil and bring to a boil. Add in the lasagna squares (a couple at a time) and cook until they are about half way cooked or al dente. transfer the squares to a bowl of cold water to stop the cooking process. Drain the pasta and place them on a kitchen towel to dry.
- Now with your bechamel sauce cooled, place a portion of it in the center of each of the lasagna squares. Now roll the squares to form a tube and remember to fold the ends so that the sauce doesnt escape.
- Beat your eggs now and leave in bowl and in another bowl put the breadcrumbs and dip each pasta tube into the eggs and then into the breadcrumbs.
- At this point, we need to fry your newly born cannelloni in your deep frying pan filled abut 3/4 of the vegetable oil. When golden (will take about 4-6 minutes). With tongs remove the cannelloni and place on paper towels.

ENJOY !!!

MELANZANE RIPIENE (Stuffed Eggplans, two times ...)

WOW.... the title of this is making my mouth water!

A really easy dish which is great for a small party or for someone kinda special. I thought that I invented this but when I was in Lucca a while back and saw this dish at a little osteria in the walled city I was pleasantly surprised, I ate it there and felt that my version is better so here it is:

YOU'LL NEED:
(serves six)

- 3 eggplants (medium size and not bruised)
- 2 cups milk (2% or lowfat is fine)
- 4 cups extra virgin olive oil
- 6 eggs
- 1/4 cup unsalted butter
- 1/2 cup flour (all purpose unbleached)
- 3 T spoons grated parmigiano cheese
- 1 t spoon dried oregano
- salt & pepper to taste

PREPARATION:

Ok, now roll up your sleeves, take off your rings, wash those hands and lets get going!

- Cut those beautifully deep blue/purple) babbies into halves (lengthwise) and keep on that skin (its the best part of them).
- You need a skillet, large in size and add the olive on medium/high heat. Add a potatoe piece in the oil and when it bops to the top, the oil is hot (remove the potatoe piece). Place the eggplants in the pan with the cut side down and let fry for 5-7 minutes or until golden in color.
-Remove them babies (i use my new tongs) and let drain on a paper towel.
- When the eggplants are cooled, remove the pulp and place in a saucepan with 3 T spoons of frying oil (sunflower is good) on low heat. Warm the pulp and mash it until smooth. Allow to cool.
- Prepare a bechamel sauce (see earlier posts). Add mile to a saucepan and bring to a low boil. In a separate saucepan on medium heat melt the butter. Add flour and stir until it is completely absorbed. Add your hot milk slowly and stir until smooth and tickened (about 10 minutes). You can flovor ths sauce with a bayleaf, or garlic or onion... what ever floats your boat.
- Remove from the heat and allow to cool and stir frequently to avoid a film from forming on the top.
- Preheat your oven to 375 F (175C) and add two tablespoons of the cooled sauce to the mashed eggplant along with the parmesan cheese and your oregano. Now sppon the eggtplant mixture back into the eggplant skins and allow for a slight indentation in the center of the mixture.
- In a saucepan about 3/4 full of water, allow to boil and very very carefully put the eggs in the water and let keep them there in the boiling water for 5 minutes and then remove and put in cold water. Peel the eggs when cooled and place an egg in the stuffed eggplants (thats why we left a slight indentation in the middle of the mixture stuffed skins.
- Now place the stuffed eggplants in a baking dish and spoon the remaining sauce over the eggplants. Bake until the tops are golden which should take about 8 minutes.

ENJOY !

TORTA DI CARCIOFI (Artichoke Pie)

How can someone love artichokes as much as I do !?

An easy to do dish that you can serve as a main course or super for a party dish.

YOU'LL NEED:
(serves 4-8)

- 12-14 artichokes (rinced well if frozen or canned)
- 3 T spoons extra virgin olive oil
- 2 T spoons balsicm vinegar
- handful of flat parsely
- 3 garlic cloves
- 1/4 cup white dry wine
- 1 t spoon oregano
- 1/2 red onion (cut thin)
- 1 t spoon salt & pepper
- 6 eggs
- 1/2 cup grated parmigiano cheese
- 1/8 cup cooking cream
- 1/8 cup grated pecorino cheese
- pastry poof pasta
- oven pie dish

PREPARATION:

- Lets start off by preparing the carciofi (artichokes). If you have frozen or canned carciofi, make sure you rince them well and cut them in quarters or halves if small. If you have "real" fresh artichokes, peel them and clean the fuzz out and cut in quarters. (if you have issues with cleaning and peeling "real" artichokes, contact me for instructions how to do so.
- In a deep and medium saucepan, add a couple T spoons olive oil, 1 smashed and cut garlic clove and when the garlic starts to golden, add the artichokes and let cook for 5 minutes.
- Add the balsamic vinegar and about a 1/4 cup of warm water, cover and lower heat to low for another 5 minutes or until soft.
- When water has evaporated, turn up heat to high and add parsley and mix for about 2 minutes, then add the 1/4 cup of white wine (I prefer dry) and let reduce. Bring heat down to simmer and cover while we work on the pastry and egg mixtures.
- In a pie tin, place your pastry poof pasta leaving a bit of a boarder around the sides and preheat oven to 325 F. When oven has reached the temp, put the poof pastry in oven for about 10 minutes. Then remove and let cool.
- In a medium size bowl, pool (break open and put together) 6 eggs, salt and pepper to taste, oregano, the parmigiano cheese grated and the 1/8 cup cooking cream. Mix together then add your artichokes to this mixture.
- Pour the above mixture onto your slightly cook pastry poof in the pie tin and sprinkle with the grated pecorino cheese.
- Return the above back to your oven and reduce the heat to 320F and cook for 20 minutes.

EASIER THAN THIS...... NO PROBLEM !
ENJOY

MINI GNOCCHI DI PANE E FUNGHI SECCHI (Lil'' Gnocchi with bread and dried mushrooms)

A great friend of mine from Venice came to visit me in Florence last summer, she loves to invent dishes and experiment as do I so naturally I want to share one of the offspring of our endevours!

This is a great antipasto in particular if you are serving as a main dish meat.

This antipasto is not a Venetian dish but rather a dish from the northern area of the Region of Veneto (Venice is the capital city of the Region of Veneto in north-eastern Italy),

YOU'LL NEED:
(serves six)

- 1 lb dried bread crumbs (you can make it yourself but store bought is fine)
- 4 eggs
- 3/4 cup milk (not skimmed)
- 2 oz (50 g) dried porcini mushrooms
- 2 T extra virgin olive oil
- 1/2 white onion chopped finely
- 1 cup all purpose non-bleached flour
- 6 T unsalted softened butter
- 1 T balsamic vinegar
- 1/2 cup parmigiano or pecorino cheese, grated
- 1 t salt and 1 t freshly ground black pepper

PREPARATION:

- In a medium sized bowl crack three eggs and whisk.
- Pour your breadcrumbs into the bowl along with the milk and season with salt and pepper.
- While the breadcrumbs are absorbing the liquid, soak your mushrooms in warm water with about a T spoon of balsamic vinegar until soft then drain them and chop them finely.
- Put a good sized saucepan on low heat and warm the olive oil, then add your chopped finely onion for approx. 4 minutes then add the mushrooms and cover to simmer for 10 minutes on low heat.
- When the above are cooled, place them into a deep bowl and add your bread and egg mixture along with about 75% of your flour and mix well manually (hands).
- Ensure that your hands and wooden surface are floured and make small 1/2 - 3/4 inch balls, thus the birth of the gnocchetti and arrange them on the flat floured surface.
- Almost done ! Now we need to bring a medium sized pot of salted and oiled water to boil. Batch the gnocchetti with a large spoon into the boiling water and leave them until they float to the top (shoundnt take more than 5 minutes. Remove with a slotted spoon and allow them to drain before placing them on your platter.
- In a small saucepan, melt your butter and dirzzle of your plated gnocchetti and then a generous dash of parmigiano or pecorino over the top !

ENJOY !!!!

TUSCAN CHICKEN

I have been told that this dish is very particular in a good sense as the flavor will be a topic for discussion at your dinner table. I first ate this dish years ago at very good friend of mines home in Florence (Gabriella).... Thank you Gabi for this recipe !


YOU'LL NEED:
(Serves 4-6)

- 2 lbs (about a kilo) of dark and white boneless chicken
- 1 yellow or red onion
- 1 T of Rosemary (fresh and cut finely)
- 1 t of Tyme (fresh)
- 1/2 lb pancetta or lean bacon
- 2 T spoons olive oil
- 1 cup all purpose white flour)
- 15-20 small figs (cut in halves)
- 1 cup dry white wine
- 1 cup chicken broth
- salt & pepper
- lemon zest

PREPARATION:

- In a large and relative deep saucepan, cut your pancetta or bacon into small pieces and brown, then remove and place on a paper towel.
- In the same pan (with the oil from the pancetta) place your cut and cleaned and floured bite size chicken (I remove the skin but some skin does give extra flavor) chicken on medium heat. let brown for about 10 minutes, you will need ensure that you turn to brown both sides.
- Add the diced onion at this time along with your herbs (rosemary and tyme)
- Add your figs (remember to cut in halves to allow the flavor to oooz and gather with the chicken)
- Add now your white wine, when most of the wine has evaporated, add the chicken broth, salt and pepper to taste and cover for approximately 20 minutes on medium heat. You will see that the figs have contributed to the now deep redish sauce. Sprinkle lemon zest a top and serve.

I suggest that you serve this with Gnocchi made with a butter and sage/nutmeg sauce.

ENJOY !!!

PORCINI MUSHROOMS WITH BAY LEAVES

Another Tuscan favorite and of mine ! This dish is very frequently eaten in the area between Florence and Siena and has a seasonal element of late September - November and is honestly one of my favorites because its easy to prepare and soooooo good to eat!

YOU'LL NEED:
(Serves 6)

- 1 lb fresh porcini mushrooms
- 2 bay leaves
- 7 T spoons extra-virgin olive oil
- 1 lemon (juiced)
- 3 T spoons fresh flat parsley (finely chopped)

PREPARATION:

- First you will need to cut the stems off the mushrooms (but dont toss them out because you can use them to flavor other dishes and given their cost, its a good idea to utilize every portion). Do not wash them as the water will create a negative effect on the mushroom so ever so gently brush the dirt (with a damp paper towel). Place the mushrooms on an oiled (olive of course) baking dish. Arrange the caps of the mushrooms with the rounded side facing you and brush with olive oil.
- Season the mushrooms with salt and pepper and place the bay leaves around the mushrooms.
- Place the dish in your broiler for a few minutes, until tender and just slightly golden which should take about 8 minutes.
- In a small bowl, stir the remaining olive oil, add the lemon juice and parsley. Season this with a sprinkle of salt and pepper.
- Remove the mushrooms to a good size platter and remove the bayleaves and dribble your lemon and oil mixture to the mushrooms.

ENJOY !

CROSTINI CROSTINI AND MORE CROSTINI (Grilled bread shredded with Red Cabbage or Radiccio)

I have yet to come across a Tuscan who would not sit down to dinner without the bread and more specifically their crostini (especially on Sundays!)

There are many different types of crostini, the bread is typically unsalted and grilled and the toppings vary but in general are veggies from peppers, faggioli (lima, navy, kidney beans) to just a simple version with a good drizzle of olive oil and salt.

I first had this version while in a winery in Chianti (near Siena) and was just too good for words.

YOU'LL NEED:
(serves six)

- 6 slices of country bread (unsalted is preferred) cut about 1/2 inch thick.
- 6 garlic cloves
- 3/4 cup extra virgin olive oil
- 12 oz red cabbage shredded finely
- 2-3 T spoons red wine vinegar
- dash of salt and ground black pepper

PREPARATION:

- Preheat your grill (or your boiler). Place the sliced bread on a cook sheet and grill (turn over just once) until they are golden on both sides. Place them on seperate small salad plates and oil just the top side.
- In a good size saucepan on high heat add the remainder of the olive oil and smashed, cut garlic (3 cloves) and when a light golden color add the cabbage and mix. Add the vinegar and season (salt & pepper). The cabbage ought to be warm and slightly wilted... do not over cook !
- Place the cabbage on your grilled bread and are now deemed to be called CROSTINI !
- I like to sprinkle a dash of freshly grated parmigiano cheese on top each crostini as it just adds a bit more flavor and umphhhhh!
- For the best result, eat with a small glass of Chianti

ENJOY

SPAGHETTI ALLA PUTTANESCA (Pasta with a hot tomato sauce)

If you like it hot and flavorful then you havent tasted anything until you try this dish, the Romans call it theirs and I wont argue with a hungry Roman, however just in case you want to know its origin, I've been told that is comes from just a bit farther south from the island of Ischia which is located just west of Naples (I was fortunate to go there a few years ago and would advise anyone visiting central Italy in the spring or summer to make a point to spend a few days on this island... great food and great people, oh and cant forget the great seaside !!).

YOU'LL NEED:
(serves six)

- 3 garlic cloves
- 1 lb of mature tomatoes (romane) peeled and seeded then diced (or canned are fine if you cannot find Roman tomatoes at your favorite market)
- 5 T extra virgin olive oil
- 2 T drained capers
- 1 cup pitted black olives
- 1 t chopped oregano
- 2 oz packed anchovies, rinsed and chopped (make sure they are filleted)
- a pinch of red pepper flakes (the more the merrier!)
- 1 large bunch of flate parsley chopped finely
- 1 1/2 lb spaghetti but i prefer linguine

PREPARATION:

Pull out a medium saucepan and put on medium heat. You need to add a couple generous T spoons of the olive oil (remember you get out what you put in so use extra virgin) and when warm add your crushed and peeled garlic, remain til it starts to color. Now add to the oil and garlic your tomatoes, capers, olives, red pepper flakes, parsley and oregano. Cook for about 8 minutes but stir occasionally. Now add your anchovies and let simmer for another 10 minutes on low heat.

Now prepare the pasta. Bring to a boil in a large pot the salted water (and remember to add a dribble of olive oil to the water). Add the pasta and cook until its "al dente". Paur your sauce over the pasta (do this in the same saucepan you used to prepare the sauce and let simmer for just a minute or two while mixing thoroughly.

Serve hot with a generous sprinkle of a great grated parigiano cheese and serve with a good Chianti !

ENJOY

GNOCCHI ALLE BIETOLE or GNUDI (Swiss Chard Gnocchi)

This is a dish that I first had while sitting at my favorite outdoor Cafe in the Piazza di Greve-in-Chianti (near Florence) and it was mouth-watering so I borrowed the recipe and modified it just a bit. Hope you enjoy it as much as I did!

YOU'LL NEED:

- 1 kg (2 lb) Swiss Chard or you can also use frozen spinach (10-12 oz)
- 1 1/2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose unbleached flour
- 1 t spoon nutmeg
- 2 T spoons unsalted softened butter
- 2 egg yolks
- 2 garlic cloves
- 1 t spoon salt and a dash of freshly ground black pepper

PREPARATION:

- In your saucepan combine the Swiss Chard and 1/8 cup of water and let simmer for 3-4 minutes until tender.
- Drain the above and squeeze and liquid remaining as its important that the swiss chard or spinach is completely dry. Chop finely and place in a medium size bowl.
- Combine the ricotta, flour, nutmeg,garlic, chive, egg yolks, the parmigiano cheese and 2-3 T spoons of the flour and season with the salt, pepper.
- Flour your hands and shape the mixture into little spheres forms approximately 1 1/2 inches. On a floured plate, gently roll the sphere in the flour so that they are whitened then place them on a flour surface to set for approximately 15-20 minutes.
- Carefully place your newly born gnudi in salted bowling water until they float to the surface (for approximately 4-5 minutes). Using your slotted spoon, very carefully remove the gnudi and alow them to drain.
- Melt your butter in a saucepan and carefully place the gnocchi along with the rest of the parmigiano (grated). You can also get a great result by cooking diced tomatoes with a minced garlic clove, cut Italian parsely and extra virgin olive oil and about 6 artichoke hearts. Top your gnudi with this red sauce and sprinkly with parmesan cheese, its delicious!

EASY AS 1 - 2 - 3...... ENJOY !

DREAMY SMOOTH SQUASH DIP

I added the "dreamy smooth" prefix to the title to entice this dip somewhat because its orgasmic !

YOU'LL NEED:

- 1 lb of summer squash
- 1/2 lb of zucchini
- handful of flat parsley
- 2 garlic cloves (I prefer 3 because I love garlic)
- 4 to 6 oz grated parmigiano
- 2-4 oz grated mozzarella cheese (or ricotta)
- 3 T spoons extra virgin olive oil
- 1 t salt
- 1 t black pepper
- 1 T spoon cooking cream or mayo if you prefer.

PREPARATION:

- Cut the squash and zucchini into pieces and place in salted boiling water for approximately 10 minutes or until somewhat soft.
- Remove and let cool then peel off the skin and clean if there are seeds remaining.
- Place the zucchini in a food processor and smooth. Then add all other ingredients with the exception of the cheeses (and mayo if you opted to use it). Whip until you have a creamy texture.

ENJOY !

CARCIOFI (artichoke) DIP or SAUCE FOR PASTA OR CHICKEN

My Artichoke Dip will surely get some great reviews for you and you can serve with my Italian home-made cracker recipe.

YOU'LL NEED:

- 24 oz frozen artichoke hearts (10 large artichokes if you get them at any outdoor market in Italy) I advise those not for sauces.
- 1 cup mayo (I prefer Hellmanns)DO NOT INCLUDE MAYO FOR SAUCE
- 2 T spoon fresh lemon juice
- 3 cloves crushed and chopped garlic
- 2 t spoons cayenne pepper
- 1 cup grated parmigiano cheese
- 2 T spoons ricotta cheese
- 2 T balsamic vinegar
- 2 T spoons olive oil
- 1/4 cup mushrooms (your choice depending amount of secondary flavor your prefer)

PREPARATION:

- Place your artichoke hearts in a small skillet with 2 T of olive oil and 1 garlic clove finely cut.
- When the garlic is lighly golden add your cleaned and cut artichokes on medium heat. When the artichokes are softened somewhat (after about 5 minutes) add the chopped mushrooms and the balsamic vinegar and cover for an additional 5 minutes on reduced heat. Salt & pepper to taste.
- Remove from the skillet and place in your food processor and add the ricotta and parmesan cheese and blend until smooth in texture.
- Place the artichokes a bowl and add the mayo, lemon juice, the additional garlic cloves, parmigiano cheese and pepper and hand mix until you have a smooth, creamer mixture.
- Pour the contents into a 9 inch baking dish and bake at 350 F for approximately 20 minutes.
- I sometimes will sprinkle the surface of the dip with breadcrumbs prior to placing in the oven.
- FOR A SAUCE, do not bake following the food processor step

ENJOY !

CRACKERS ALLA PARMIGIANA

Spring is just around the corner so that means outdoor parties for some of us. I have a great and really simple recipe for making Italian home-made crackers.

YOU'LL NEED:

- 1/4 lb unsalted butter (softened)
- 4 oz grated parmigiano cheese
- 1 1/4 cup unbleached all purpose flour
- 1/3 t salt
- 1/2 t black pepper
- 2 t finely chopped basil/dill/oregano....its your choice

Preparation:

- Put the softened butter in a medium size bowl along with the grated parmgiano cheese (alternatively grated pecorino romano) along with the flour, salt, pepper and basil.
- Mix well until you have a completely homogenous ball.
- Place the dough ball on a floured board and form a 12-14 inch long log (with an approx. 1 1/2 inch diameter).
- Wrap the log in a plactic wrap and roll it slightly so that you have a "tightly wrapped log".
- Place the above in the freezer for about 20 minutes or until its firmed up.
- Remove the log unwrap it, cut into 1/4 inch slices and place on a non-stick cookie sheet or a sheet pan with parchment paper and bake at 360 F for approximately 15 minutes.

ENJOY with my Artichoke (carciofi) dip and a good glass of Chianti Classico!

A CLASSIC - LASAGNA !

mmmmmmmmmmmmmmmmm I'm lov'n it! or at least I will very soon

A great classic dish which is pretty darn practical because you can make it and freeze it for a rainy day.

Proper Lasagna should be served with a crispy top layer of lasagna pasta and when you cut into it... you find a dreamy moist and savory heaven.

There are some variations in this dish. Each region of Italy has its own lasagna but I'm preparing here a lasagna which one could probably put the Italian flag on it.

YOU'LL NEED:
(serves 6-8)

The Sauce:
- Herbs (bay leafs - 3, rosemary, garlic cloves, parsley, oregano)
- 1/2 large white onion chopped well
- 1 1/2 oz carrots chopped well
- 1 1/2 oz celery chopped well
- 1/4 cup extra virgin olive oil
- 8 oz lean ground beef
- 4 oz lean ground pork
- 1/2 cup dry red wine
- 16 oz diced tomatoes
- 6 oz tomato paste
- 4 oz butter
- 6 oz parmigiano grated
- salt and pepper to taste
- 6 oz ricotta cheese
- 4 cups bechamel

The Lasagna Pasta
- Either make it yourself as you would home-made pasta and cut into large squares (4 x 4"), let dry for about 20 minutes and boil in salted water for 3-4 minutes and place on a damp dishtowel.

or

- Go to your favorite supplier of Italian produce and purchase a box of ready to cook lasagna pasta (noodles).

PREPARATION:
You will need a good size pot, put on low heat with the 4 oz of butter. Cut up your celery, cleaned carrots, onion, garlic, parsely and rosemary and add to the melted butter, turn heat up some. When the herbs etc are golden, add your ground beef and pork and let brown. Introduce your red wine with the simmering meat and herbs and turn heat up to medium. When wine has evaporated add both the tomato sauce and paste, salt and pepper to taste, stir well all together and turn heat down to simmer and cover for approximately 1.5 hours or longer if you can stand it! (I personally let my sauce cook and get really happy which normally takes 2-3 hours minimum). You have already learned how to prepare the bechamel for lasagna earlier this week so prepare it now and I suggest not the classical French but the version for lasagna / tagliatelle.

Ok, now its time to put it all together:
I would suggest that you use a 8" x 14" oven dish (nothing smaller) and at least 2" deep.
Lasagna is all about layering the savory flavors so thats just what we are going to do.

1. Put a nice layer of your sauce on the bottom of the oven dish.
2. Place your first layer of boiled lasagna pasta in place on top of the layer of sauce.
3. Put a thin layer of your meat sauce
4. Add a layer of bechamel sauce
5. Add a generous layer of the grated parmigiano (or you can do what I like to do:combine the parmigiano with mozzarella) cheese and I like to add a thin layer of ricotta cheese (when preparing the ricotta, mix it with two eggs and a T spoon of nutmeg) here for additional support to the lasagna, remember its all about savory flavors.
6. Now start over again and repeat steps 2 - 5.
7. The top layer I like to just dribble olive oil on top but no meat sauce until it is half way cooked, this way you get a crispy sensation on the top layer of pasta but be careful not to burn it.
8. Bake for 350F for approximately 35 minutes. Remember, about 15 minutes into the cooking time, remove from oven and add a thin layer of meat sauce and grated cheese on the top layer, cover with foil and let cook for another 20 minutes at a reduced temp of about 320).

Simple as that and ENJOY !

BECHAMEL FOR LASAGNA AND TAGLIATELLE

Mi sento benessimo oggi ! God, I feel great today and on this beautifully sunny day just thought that I would put something pretty basic but extremely useful here so away we go!

Bechamel Sauce and Bechamel for Italian dishes (ie lasagna & tagliatelle pasta)

I was told at a culinary seminar that I participated in (in Paris) many moons ago that the bechamel sauce is one of the four mother sauces in the traditional kitchen, the others come from Germany, Spain and naturally France (where this sauce is said to have originated). Bechamel is simple and it is a milk based white sauce.

In general one will need two tablespoons of butter and two tablespoons of flour to produce the "roux" which translates from French into the reddish-brown which comes from the flour and butter mixture and the more you cook this the darker it will become however in this context, we will want to keep the color as white as possible for the basic sauce.

When the roux is made (the flour and the butter) we want then to gradually add milk (not cold but room temp). Whisk the new born sauce gradually as you are adding the milk to it, go light other wise it will result in a watery mess!. Cook this mixture gently for a few minutes until it thickens.

If you wish a thin sauce, use only one tablespoon of butter and flour, and for a thicker sauce, use three tablespoons of the flour and butter and thats pretty much it!

VARIATIONS FOR AN ITALIAN TOUCH:

When you have the above sauce base to the consistency you want (smooth) you can add a pinch of salt, chopped parsley, pinch of nutmet and a couple oz of parmigiano. What I like to do for a nice sauce for the Lasagna or fresh pasta is to add about 6-10 oz of ricotta cheese to the sauce, oh make sure that any time you are adding something more "ethnic" to the base sauce you must keep the heat on low and stir.

Other variations are to add to the base sauce (flour, butter, milk, pinch of salt) is a bay leaf, garlic, celery, peeled carrot, nutmeg etc). Just be aware that you will need to strain out the added elements ie onion, garlic, carrot from the sauce prior to applying to your dish.

There you go.... so get to work and experiement and ENJOY!

Spinach Filling for Home-Made Ravioli

Ok, we've already made ravioli with a more "unusual" pumpkin filling, now we are going to do the "classical" approach with the ricotta cheese and spinach filling.

For the filling, its easy and is very simple:
Serves 4 (approx. enough to prepare medium size ravioli using 1lb (450g) flour)
YOU'LL NEED:

- 1.5 lb fresh baby spinach
- 30 oz ricotta cheese
- 2 T spoons unsalted butter
- 1 large egg
- 1 T spoon nutmeg
- 4 oz grated parmigiano cheese
- salt & pepper

PREPARATION:

Start off by cleaning the spinach (take the stems off) and boil in salted water until the leaves are soft (not more than 3-4 minutes). Remove, drain completely. In a skillet place the butter on low heat and add the spinach and add a dash of salt. Cook until the liquid has reduced nearly completely.

Remove from skillet and let cool. In a medium size bowl, add the ricotta cheese, the egg, nutmeg and parmigiano cheese and a dash of salt and a t-spoon black pepper and mix well.

When the spinach has cooled, cut well and add to the ricotta mixture and create a very uniform consistancy.

And that's it!

When your dough is prepared for the rivioli, place approximately a t-spoon ball shape of the ricotta/spinach mixture approximately 2 - 2.5 inches apart on your dough strip (just under the mid point). With egg white you will need to paint a thin strip along the upper and lower edges of your dough strip, then fold over the top end of the strip and attach to the lower end.

At this point you are ready to seal in your filling areas to eliminate the air pockets and use either an espresso cup or a ravioli cutter to form the shape of your ravioli, cut them apart and with a fork you will want to close around the sealed areas of the ravioli so that they will not open up when placed in boiling water.

ENJOY!

CROSTINI DI FEGATINI (liver pate toasts)

This anti-pasto is part of the Florentine culinary culture and do not let the word liver scare you away from tasting these wonders !

This pate' is served on toasted Tuscan (saltless) bread with a lite brush of extra virgin olive oil and garlic or sage flavor atop. You surely have heard of the bruscetta, well this is a variation.

Serving 6 people
YOU'LL NEED:
- 12-14 oz (400-450 gr) chicken livers
- 3 T spoons olive oil
- 2 garlic cloves
- 4 bay leaves
- 1/2 cup dry white wine
- 1 cup chicken stock
- 4 canned flat anchovy fillets, drained
- 3 T spoons unsalted butter (do not use margerine or butter flavored substitutes.)
- salt and pepper to taste
- 18 slices (3 per person) country bread or the French type baguette toasted.

PREPARATION:
Remove any fat tissue from the livers.
Slice them into good sized pieces. Place in a hot skillet (high heat) olive oil and warm it and add the liver pieces. Season lightly with salt and pepper. I like to add a dash of balsamic vinegar for added flavor. Stir frequently and cook until the mixture begins to stick to your skillet (this will take approx. 7 minutes.
Add the white wine and cook until the wine evaporates. Add the chicken stock and lower the heat to medium and allow to cook for another 5 minutes.
Remove from heaat and eliminate the bay leaves. Put the liver, the rinsed anchovies, capers and garlic clove in your food processor or food mill until you have a creamy texture.
Return the combined liver,anchovies, capers back to your skillet and add 2 tablespoons of butter on low heat until you have a smooth pate'. Serve cooled on toasted oven bread. I like to add dash of olive oil on the surface of the toasted bread with a fast scape of a garlic clove before adding the pate'. Your choice !

SERVE WITH A GLASS OF COLD DRY WHITE WINE !
ENJOY..