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
Thursday, May 19, 2011
Wednesday, May 11, 2011
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!
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 !
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 !
Thursday, May 5, 2011
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!!!!
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 !
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 !
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