ROASTED WINTER VEGETABLE QUICHE

ROASTED  WINTER VEGETABLE QUICHE

This is something that I would make at least once a week in Italy during the damp rainy months from November – February.  It’s a great dish to put together at the last minute and makes any table look pretty darn impressive.  You can dress it up with a beautiful table setting or dress it down in a rustic context.  Give it a try, promise you will love it !

YOU’LL NEED:

(serves 6-8 per sei a otto persone

VEGETABLES

-          1 oven proof pie or flan try 8-10” in diameter

-          1 medium mixing bowl

-          1 large mixing bowl

-          1 medium size baking sheet

-          1 sheet of frozen pastry dough (I like Pepperidge Farm). Put in the fridge over night.

-          1 lb circa butternut squash, peeled and cubed

-          1 eggplant, halved lengthwise then cut into wedges 1/8” thick

-          2 red bell pepper, cored and cut into thin slices lengthwise

-          1 yellow bell pepper, cored and cut into thin slices lengthwise

-          1 red onion halved and sliced thin

-          12 cherry tomatoes (halved)

-          1 tablespoon minced rosemary

-          1 tablespoon minced garlic

-          2 tablespoons brown sugar

-          3 tablespoons extra virgin olive oil

-          1 teaspoon ground nutmeg

-          2 teaspoon kosher salt

-          1 teaspoon black pepper

In a medium size mixing bowl, place all the mixing bowl, add the olive oil, herbs, salt & pepper, brown sugar, spices and mix well with your hands.  Place on a baking sheet and into the oven at 400 degrees for approx. 25 minutes or until you have a nice glaze on the veggies. Remove and set aside.

QUICHE PREPARATION

-          5 egges

-          1 cup whole milk

-          ¼ cup heavy cream

-          1/3 cup grated parmesan cheese

-          ¼ cup grated gruyere cheese

-          1 tablespoon chopped flat leaf parsley

-          1 teaspoon kosher salt

-          ½ teaspoon black pepper

            Remove the pastry dough from the fridge. On a lightly floured surface (cutting board), place the pastry sheet flat and flour the top surface lightly.  Using a rolling pin, roll out the dough so that it will cover your pie or flan pan (at least 12” if you are using an 8” pan). Gently press the pastry on your pie pan (bottom and sides), trim to fit and prick the bottom with a fork so that you don’t get bubbles. Place in the freezer for 10 minutes to firm up.  Remove from freezer and line with tin foil (press the foil along the bottom) then place in your oven at 350 degrees and bake for 10 minutes or until golden. Remove and set aside to cool.

In a large mixing bowl,  whisk together the eggs with the milk and cream, stir in the cheeses, parsley, salt and pepper.

Transfer the cooled roasted veggies together with the egg mixture, then gently pour onto your pastry lined pie pan. Bake for approximately 25 minutes at 350 or until set and lightly golden.

Serve warm or room temperature with a simple salad.

ENJOY !

A Discussion on Olive Oils

This is not a recipe but rather something food related and more important something involving the general health of my followers.

Firstly, note that there are FOUR principle categories of olive oils:

1. EXTRA VIRGIN OLIVE OIL: Characterized by the fact that it is of the first press (cold-pressed), has an acidity of less thanb .8%, the olives are picked from the tress, are milled within 48 hours of the harvest.  The olives are rinsed in cool water, twigs and leaves are not part of the milling process and the olives are stored briefly in containers which allow air flow so as to avoid molding. The color of the oil will range from greenish-golden to bright green and in general the deeper the color (green) the more intense the flavor and the aroma.
2. VIRGIN OLIVE OIL: Similar to the EVOO (extra virgin olive oil) however slightly higher in acidity (less than 2% and cannot have any refined oil.
3. OLIVE OIL "FINO" OR FINE: Characterized by being a blend of both Virgin and the Extra Virgin thus not refined and an acidity of less than 2%.
4. LIGHT OLIVE OIL: Do not take the category literally as this oil is not light in fat but rather light in color and in aroma. This oil does contain monounsaturated fats as do the other categories but may be refined to reduce the acidity level and consequently will have virtually no flavor and very light in color. It will have a very low degree of antioxidants and other beneficial health characteristics.  Good for cooking, low in price !

Olive oil is unique among oils in that it is able to be consumed in its crude state without any refining which gives it powerful effects on our immune system, specifically the vitamins and fatty acids (antioxidants that protect us from Free Radical Oxidation).

HISTORY
Olive oil has been part of our diet for more than 5000 years dating back to the Greeks and the Romans. In ancient times, consumption of good olive oils resulted in a healthy existence, notably due to the so call Mediterranean diet as we all know is so important to longevity.

The problem today is that the ancient methods of hand picking the olives and being pressed immediately with no blending of poor quality or contaminated oils is very costly. The refining process allows the producers to increase their quantities to make production worth the buck but this results in the destruction of the antioxidants characteristic of the good oils.

WHAT THE GOOD OIL DOES TO KEEP US HEALTHY
Pure extra virgin olive oils contain nutrients such as vitamin E and other powerful antioxidants that protect us from cell damage by Free Radical Oxidation. Our cell membranes contain fatty acids which are very susceptible to free radical damage which in turn produces LIPID PEROXIDES which can harm and kill the cell.
Good quality extra virgin olive oil will protect our cell membranes from this oxidation as it contains Polyphenols and Vitamin E along with other natural antioxidants which is seen to protect our cell membrans from free radical damage or in other words will reduce the oxidation of cholesterol which also protects the good olive oil (for prolonged shelf life up to 3 years if store correctly).
Olive oils contain fatty acids, notably Monounsaturated Fatty Acids (MUFA) which are healthy dietary fat. These fats may lower the total cholesterol, help blood clotting and may also benefit insulin levels. Olive oils are high in calories, but if used in moderation they will contribute to a stronger and healthier immune system. If consumed in the crude form, the essential fatty acids will be conserved and will protect us from free radical oxidation.
By eliminating the bad Saturated Oils from our diet and substituting them with the monounsaturated fatty acids we can help our body's immune system by:
- Lowering our cholesterol
- Lowering our blood pressure
- Lowering the risk of heart disease
- Lowering the risk of some cancers

TODAY
Because of the fast food and packaged food industries, we are consuming large quantities of Hydrogenated Oils which have been implicated in cancer and heart disease. Basically the modern processed oils are very bad to human health !
The likelyhood of going to the supermarket and finding a good olive oil is very low.  In the United States, there is an abundance of lower quality olive oils which are refined to much in order to be labelled as Extra Virgin (the refining process lowers the acidity) but the Department of Agriculture in the the USA is not a member of the IOOC (International Olive Oil Council) which has set very strict guuidelines on an international level for the production of Extra Virgin Olive Oil and Virgin Olive Oils.  The only guideline in this country which isn't even a legal parameter is the level of acidity but this alone DOES NOT INSURE QUALITY OLIVE OIL. So help protect your body from the bad stuff, eliminate refined oils/foods. Eat fresh produce and use Extra Virgin Olive Oil (the real stuff).
Select the olive oil that will protect your immune system. Store the oil in a cool and dark place and it can last up to two years.  It has been suggested that by purchasing the oil in small quantities and consuming it within a year you will be able to obtain the best flavor and conserve the maximum amount of nutrients and antioxidants that your body needs.

So there you have it.... a good start for a healthy life !

TACCHINO TONNATO - Turkey slices with a creamy tuna sauce !

People look at me oddly when I propose this dish.... can't figure out why because its delicious ! This is a Florentine classic which I would eat on the hot summer days with friends and family. My wife's cousin made this dish for me on several occasions, they live in Fiesole and have a wonderful garden where we would sit in the evening and enjoy this dish with a dry white chilled wine !

YOU'LL NEED:
(serves 6)

- Turkey breast cut into thin slices (number two on the deli meat cutter) you will need about 2.5 lbs or you can boil the turkey breast yourself, see prep. instructions.  I tend to buy the breast sliced, its easier.
- 3 white onions (for the boiling of the turkey breast)
- 1 Tablespoon salt (for boiling of turkey breast)
- 5 pepper corns (for boiling of turkey breast)
- 2 celery stalks cut up well (for boiling of turkey breast)
----------------
- 3 tablespoons mayo
- 1 lemon juiced
- 2 egg yoks
- 1 tablespoon Dijon mustard (do not use Frenches please)
- 1.5 cups olive oil
- 3/4 lb tuna packed in water
- 1 small can of anchovy fillet (drain and rinse)
- 2 small sour pickles
- 1 teaspoon drianed capers

PREPARATION:
This is for the turkey breast if you should decide to cook it yourself: fill 3/4 with salted water and bring to a boil. Add the onions, celery,peppercorns and the turkey breast. Reduce heat to low and let simmer for 20-25 minutes until cooked completely.
Now, get out your food processor and add the egg yolk, mustard and salt and blend in the oil then the vinegar and blend.
In the above mixture, add in the (while processor on)  tuna, anchovy, pickles, may and capers. Blend until the mixture is smooth in texture. Place in a bowl and chill.
Your turkey should be sliced thin (setting two on the deli meat cutter as mentioned above) and you will want to figure on 2-3 slices of turkey per person. Place on a large platter and pour your creamy sauce over the top so that it is completely covered. Now place the platter in your fridge (covered with wrap) for about 20-30 minutes so that the sauce can penetrate the turkey. Remove and garnish with fresh basil and serve !

ENJOY !!

A TUSCAN PICNIC - LA PANZANELLA !

There are two schools of thought regarding this Tuscan classic, the Panzanella bread salad, first is use bread with no crust and moisten it in crumbled pieces then mix all the bread together with your hands then squeeze out the moisture.  The other is my preferred in which one uses 1 inch pieces of Italian bread or ciabatta bread.

LA PANZANELLA BREAD SALAD
(serves 6-8)

YOU'LL NEED:
- 1/4 cup drained and rinced capers
- 2 loafs of ciabatta bread (1 or 2 days old)
- 1/4 cvup of red wine vinegar
- 3 tablespoons plus 1 cup extra virgin olive oil
- 10 ripe tomatoes cored
- 3 garlic cloves minced
- 1/2 cup julienned fresh basil
- 1 red onion cut into thin slices (soak the slices in cold water for about 15 minutes prior to adding to salad)
- 1 cup roasted red bell peppers cut into strips (see note below)
- 1/4 cup pitted kalamata olives halved
- salt and pepper to taste

(roasted red bell peppers: wash your peppers, cut in halve and remove the core. Cut into thin slices and place in bowl. Add 1 tablespoon brown sugar, 1 teaspoon fresh rosemary, 1 teaspoon minced garlic, 2 tablespoons olive oil, salt & pepper. Mix well then place on a baking sheet and bake for about 20 minutes on 400. Set aside to cool)

PREPARATION:
Soak the capers in 2 tablespoons red vinegar for about 15 minutes, then drain. Cut the crusts off the ciabatta (i cut only the end crusts) then cut in halve then again into 1 inch piecees. Place the bread in a bowl and drizzle olive oil over the bread then mix with your hands so the bread is thinly coated with the oil. Place on a baking sheet and grill until the bread is lightly golden in color, set aside to cool.
Blanche the tomatoes (score the bottoms of the tomatoes and place in boiling water for about 30-40 seconds until the skin starts to come back. Remove from the water and place in ice water to stop the cooking process. Peel tomatoes then cut in half then again so they are cut in about 3/4 inch pieces. If they are seedy then remove the seeds prior to cutting into quarters.

In a good size bowl, wisk 1 cup of olive oil and 1/4 cup of vinegar, add the minced garlic and one lemon juice. Add the bread pieces into the vinegarette along with the tomatoes, basil and combine well.  Add in the capers, the peppers, red onions to the mixture and get your hands into the mixture and combine. Taste of proper seasoning. Cover and chill for about 30 minutes prior to serving.

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

BAKED RICOTTA........ who ever thought?

Ok, now this is something sooo darn simple, my grandmother used to make this for us all and if served in the proper context it will knock your socks off !

YOU'LL NEED:
- 3 cups ricotta (dont go with the diet stuff people !)
- 3 sprigs of rosemary (chopped fine)
- 1 lemon zested
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt

PREPARATION:
Preheat your oven to 375.  Combine the ricotta, rosemary, zested lemon, olive oil, red pepper flakes, salt, minced garlic in a bowl and mix well together until uniform.  Transfer your ricotta mixture to an oven proof dish and bake for approximately 12 minutes or until the top is golden in color.  Remove from the oven and drizzle olive oil over the top and serve with fresh bread (my garlic bread is suggested or better yet, my gorgonzola and walnut crackers !)

Easy as 1-2-3

ENJOY !

GORGONZOLA & WALNUT GOURMET CRACKERS

I was given this recipe by a friend of mine in Rome, went to her house for dinner.... what a roof top terrace she has, mamma mia !  The crackers are wonderful, I mean as they hit your tongue you can taste every bit the cheese and the crunch of the nuts.

YOU'LL NEED
(serves:: about 25 crackers)

- 1 stick of unsalted butter at room temp. (that would be 1/4 pound)
- 10 oz of gorgonzola cheese, if you buy the block of it, you will want to crumble it into small pieces and this should also be at room temp.
- 1 3/4 cup all-purpose flour
- 1 teaspoon minced garlic
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 3/4 cup chopped toasted walnuts
- 1 egg for the wash

PREPARATION:
- You will need an electric mixer for this fittle with the paddle.  In the bowl add the softened butter and the cheese and mix until it is creamy smooth (shouldnt take more than a minute or two) then add in on low speed the flour, salt & pepper.  You will need to add just a bit of water (1-2 tablespoons) and mix until everything is all combined.

Place your dough onto a floured board and form a ball then roll it into a log shape. Then your toasted walnuts should be put placed on a flat surface (a small cookie sheet for example) and then roll the log onto the walnuts so that they are pressed well into the dough. Now you need to get your egg and put it in a small bowl, add a bit of water and mix, then brush your log on all sides.  I find it easier if I place the log shape onto plastic wrap then roll it so the wrap is fitted around the log and roll it with your fingers to create a rather dense form of about 10-12 inches in length and about 1 1/2 in diameter. Refrigerate  the log for about 20-30 minutes until its firm. Then remove it, take off the plastic wrap and place on a wooden surface and cut crosswise into 1/4 to 1/2 slices. Place the slices on a baking sheet lined with parchment paper and bake at 350 degrees for about 20-25 minutes.

Remove and let cool, take care as when they are warm they will crumble. Let dry  so that the moisture is evaporated.  I like to chill them so that they stay fresh.

Simple as 1-2-3
ENJOY !

My Tuscan Chicken Thighs... Soooo Good !

I made this dish zillions of time in Florence, easy to make and my Italian friends loved this....

YOU'LL NEED:
(serves 4)
- 8 chicken thighs with skin on
- extra virgin olive oil
- kosher salt
- ground black pepper
- 2 large white onions
- 3 garlic cloves smashed and minced
- a generous sprinkle of crushed red pepper flakes
- 2 cups of baby portobello mushrooms sliced
- 1/4 cup red balsamic vinegar
- 4 cups (more or less) of chicken stock
- 3 bay leaves
- a dash of thyme
- 1 cup toasted walnuts
- finely cut chives (the green stem) for garnish prior to serving

Place your chicken on a paper towels and pat dry on both sides, season well with salt and pepper on both sides, now you need to brown the chicken, so in a heavy bottom skillet (deep and big enough to hold all the chicken comfortably), put enough olive oil to cover the bottom of the pan.  Turn heat on to high, when the oil is hot but not smokey add the chicken and let sizzle for about 7-8 minutes on each side.  Remove the chicken and set aside.
In the same skillet, toss out the fatty oil and add a bit more fresh olive oil.  Add in your thinly sliced onions and stir on medium heat, when they are soft, add in your garlic and stir for a couple of minutes.
Add in your mushrooms and let simmer for a few minutes until the aroma drives you bonkers !  Now add in the balsamic vinegar and let simmer for an addition few minutes then add back your chicken so that they just fit nicely and are hanging out with all the wonderful things you have just done.
Now... add in your chicken stock, enough to just reach the top of your chicken but dont cover the chicken. Add in your bay leaves, sprinkle time, salt and pepper.
Cover and reduce heat to low and let simmer for about 1 to 1.5 hours, you will need to turn the chicken pieces over half way.
Remove the chicken and place on a platter.
Take your nuts and place in your food processor and chop, add a drizzle of olive oil.  Then place the puree nuts in your skillet with your sauce, turn heat back on to low and mix in your walnuts. Spoon the sauce over the chicken, sprinkle your chives or scallions over the chicken and serve.

ENJOY !

ROASTED VEGGIE PASTA SALAD

I can1 't give anyone credit for this dish because I invented it ! The idea naturally came from the Tuscan summers, the warm days when you don't dare go outside until 6 pm, then you move very slow.... well I used to cook alot of veggies on my grill (an old fashion grill.... coals, fluid and a match), I love roasted veggies and when added to my favorite store bought pasta (fusili, tri-color... the Italian flag) plus some additional herbs, cheeses... its just very good.

YOU'LL NEED (serves 6-8):
- 4 red bell peppers, 2 yellow peppers (core them and cut into thin slices (lengthwise)
- 1 red onion (sliced not too thin)
- 2 eggplants (cut into quarters)
- 1 eight oz. can of artichoke hearts (I will use the real artichokes if I have the time)
- 1/2 cup extra virgin olive oil
- 2 Tablespoons freshly cut rosemary
- 1 Tablespoon kosher salt and black pepper
- 2 Tablespoons minced garlic (fresh)
- 3 Tablespoons balsamic vinegar
- 1/4 cup dark brown sugar
- 1/2 cup ricotta cheese
- 1/2 cup freshly grated parmesan cheese
- 2 pounds fusili pasta (tri-color)

PREPARATION:
- Start off by cleaning and cutting the veggies as per above. Place them all in a large mixing bowl. Add 1/4 cup of your olive oil, the brown sugar, the fresh rosemary, salt, pepper, balsamic vinegar and mix well with your clean little hands.
- Turn your oven (this is very good for the oven as well as the grill, if using a grill then make sure you place the veggies on aluminum foil on a hot grill then cover) on 400 degrees. Place the veggies on a large baking sheet and cook for approx. 20 minutes. You will need to mix them around on the baking sheet in 10 minute intervals. If after 20 minutes they are not well cooked, you want to dark char to them then keep them in the oven for an additional 10-15 minutes. Remove and set aside.
- In a large kettle, fill 3/4 with water, add a tablespoon of olive oil and salt to the water. When the water starts to boil, add the pasta and follow the directions on the package for cooking time. When pasta is done (al dente is the rule), drain and put back into your large mixing bowl.
- Add the remaining olive oil to the pasta (1/4 cup), add in the veggies as well as the ricotta and parmesan cheese.
- Serve warm or room temp. When plating the dish, add a sprinkle of freshly grated parmesan cheese on top as well as a drizzle of olive oil to each plate.

ENJOY !!!

MEDITERRANEAN GREEK SALAD

 This is a summer classic.  My first authentic Greek salad was of course eaten in Greece. I went on a week trip many years ago to Athens, it was an art tour and unfortunately not a beach/island tour but nevertheless it was fun, in particular the food ! My version of the Greek Salad has an Italian edge to it and is very simple.

YOU'LL NEED (serves 10):
- 3 medium cucumbers, seeded and sliced thin (I prefer the skin to be kept on)
- 2.5 cups of crumbled feta cheese (I prefer to buy a block and crumble the feta myself as I like larger pieces of cheese in my salad.
- 1.5 cups of Greek olives, pitted.
- 4 cups of diced Romano tomatoes (ripe)
- 1 tablespoon of basil pesto (you can either make your own or purchase it in any supermarket). If you desire to make you own, you will find the recipe in my blog.
- 2 red onions sliced thin (remove the core, slice and then soak in water for 30 minutes. I like to add a tablespoon of white balsamic vinegar to the water together with the onions as it will add a delicate flavor to the salad).
- 1/4 cup extra virgin olive oil
- 1 Tablespoon salt and black pepper or to taste.
- Mix well with your clean hands then refrigerate for approx. 20-30 minutes prior to serving.

ENJOY !

BRUSCHETTA TOPPED WITH SUNDRIED TOMATO JAM

This is a wonderful appetizer that will surely WOW your guests off their stools !  Its very simple as are most of my favorite dishes.

YOU'LL NEED (serves 8-10)
- 1 Ciabatta loaf of bread. If you cannot find a ciabatta then sliced Italian bread will due.
- 1 large white onion (diced)
- 2 garlic cloves, smashed and cut
- 1 teaspoon salt and pepper
- 3/4 cup of sun-dried tomatoes (I prefer those in oil) to be chopped.
- 1 cup dry white wine
- 1 table spoon soft light brown sugar
- 1/2 cup chicken stock
- 2 teaspoons fresh rosemary or thyme

PREPARATION
- In a medium size skillet add 2 tablespoons of olive oil on medium heat, add the diced onions together with the garlic and salt & pepper.
- When the onions are softened, add in the sun-dried tomatoes, cover and continue to cook until they are soft (about 10 minutes).
- Add in the white wine along with the brown sugar, chicken stock and your fresh herb of choice.
- Reduce the heat to medium-low and cook for 10 minutes stirring occasionally (covered). Then remove the lid and cook for an additional 5-8 minutes. Remove from heat.
- You will need to cut your ciabatta bread into 1 inch slices. Set them on a baking sheet and add some freshly minced garlic on top of each slice then drizzle olive oil on top so that they brown nicely. Place in oven at 350 degrees for about 8 minutes or until the garlic is golden.
- Remove the bread (ciabatta slices) from the oven, set aside to cool.
- With a tablespoon, add about two scoops of your jam on top of each slice of bread (bruschetta).

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

BRUCHETTA WITH WHITE BEAN & TOMATO TOPPING

This is an authentic Tuscan dish.... We would eat these beautiful wonders either as a nice healthy lunch or as an appetizer and I do suggest I nice glass of dry white wine to accompany these !

YOU'LL NEED
(serves 8)
- 1 loaf of ciabatta bread cut into 1/4 inch slices
- 2 red bell peppers
- 2 red onions
- 1 teaspoon oregano (doesnt need to be fresh)
- 4 garlic cloves minced
- 3 tablepoons of flat leaf parsley (cut fine)
- 1 additional garlic clove, peeled and kept whole)
- 2 tablespoons tomato paste
- 2 cups cherry tomatoes (halved)
- 1 cup chicken broth
- 3 cans cannellini beans, rinced
- 1 cup parmesan cheese
- 1 teaspoon minced rosemary
- 1 tablespoon balsamic vinegar

PREPARATION:
First thing is to prepare the soffritto thus in your food processor you will need to add the onion (peeled and cut into slices) and pulsate it 3 -4 tiumes. Remove and set aside then add the red pepper (cut first into thin slices) and pulsate it again 3-4 times. You do not want to puree either the onion or the pepper.
You now need to heat a skillet with 1 tablespoon of butter and 1-2 tablespoons of olive oil, when hot, add the onion and pepper and season with salt and pepper (about 1/2 spoon of each... you will do a control check upon completion so that you can always add additional seasoning) and let simmer for about 20 minutes, note that you will need to stir every so often. Now add in the minced garlic and stir for a couple of minutes and then add in the tomato paste, balsamic vinegar and let simmer for an additional 5 minutes on medium heat.

Preheat the oven to 400 degrees and place the sliced toast on a baking sheet. Drizzle a bit of olive oil on each and bake for approx. 5 minutes or until golden. Remove from oven and let cool enough so that you can touch the ciabatta slices. Now with your whole garlic clove, rub it on the toasted bread then sprinkle a thin layer of parmesan cheese and put back in the oven for another minute. Remove and let cool.

In your skillet that you used to sautee the soffritto mixture, return the soffritto along with the rinced kidney beans on medium/low heat and let simmer for about 3-4 minutes then add the chicken broth and continue to simmer until it starts to reduce about about 25% (this should take about 5 minutes). Add in the halved tomatoes and continue to simmer for an additional 5 minutes.

Your toasted bread should be put in shallow bowls or plates with a higher lip. Spoon onto the toast the tomato and soffritto mixture and garnish with a sprinkle of parmesan and parsley.

EASY AS ONE-TWO-THRE
ENJOY !!

WHITE WINE RISOTTO RICEBALLS

This antipasto is something that will knock your socks off but I warn you that its a dish that takes a bit of time and more importantly, you'll need to be in the mood to create !

White Wine Risotto Balls are wonderfully savory will will explode with flavor after that first bite. The ricotto is cooked in white wine and shallots but the surprise is what is in the middle.... a bite of gorgonzola or blue cheese.  Perfect for an appetizer or party food.

YOU'LL NEED:
(SERVES 6-8)
- 2 Cups arborio rice
- 4 cups chicken stock or broth
- 3 shallots minced (about 3/4 of the onion)
- 1/2 cup dry white wine
- 1 cup grated parmesan cheese
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 12 oz (roughly) gorgonzola or blue cheese
- 2 eggs
- 1/2 cup all purpose flour
- 1/2 breadcrumbs (unseasoned)
- salt & pepper to taste

PREPARATION:
Heat the chicken stock / broth in a medium sauce pan until it starts to boil the lower the heat to simmer to keep it warm.
In a large heavy-bottom saucepan, heat the oil and butter over medium heat, when the butter is melted add the choopped shallots and let sautee for about 3 minutes but do not allow the shallots to burn.
Add the rice slowly and stir, lower the heat at this time. You will want to mix the rice and stir continuously with a wooden spoon until you smell a nutty aroma.
Add in the wine and cook while stirring until the liquid is fully adsorbed then ladle in the warmed chicken stock to the rice (one ladle at a time.... you will want the rice to absorb the liquid before adding additional amounts). Continue adding stock and stirring the rice, as it cooks the rice will take on a creamy consistancy as it releases its natural starches.
Continue adding stock until the rice is firm but not crunchy. Add warm water if you should finish the stock. Add in the parmesan cheese and mix it well.
Remove from heat, let cool then cover and place in the fridge for 2-3 hours.
Remove the rice from the fridge, it will be starch. Take approx. a tablespoon of rice and place in the palm of your hand, flatten it slightly. Now take a bite size portion of the cheese and form a small ball with it and place it in the center of your rice and close the rice around the cheese. You may need to add a bit more rice so that the cheese is completely covered.
Place the rice balls on a non-stick surface.
You need to prepare the egg, flour and breadcrumbs in three separate. In a large size skillet, add about 1/8 olive oil and turn the heat to medium.  With the first rice ball, roll it in the flour, then the egg then the bread crumb and place in the heated oil.  The objective is lightly brown the riceballs.  Complete this procedure until all the rice balls are browned.
Keep in a warm oven until ready to serve but they are also good cooled to room temperature.

ENJOY !

RATATOUILLE LASAGNA

This is one of my own creations based on one of my favorite veggie dishes, the ratatouille. It is simple and easy to make. Ratatouille is one of the most flavorful dishes I know of and is probably one of the easiest taking into consideration the end result !

FOR THE RATATOUILLE YOU WILL NEED:
(serves 6-8)

This quantity would be ideal for the use of a 13 in. x 9 in. cake pan.

- 2 medium sized eggplants (I do not like the larger ones as there are too many seeds)
- 3 medium size zucchini (same reason as above)
- 2 red bell peppers (large and mature as possible without being soft, a dark red is best for flavor)
- 2 yellow bell peppers for their sweetness
- 1/2 red onion (diced)
- 1 Tablespoon unsalted butter
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 3 ripe tomatoes or one can diced tomatoes (15 oz)
- 2 garlic cloves
- 1/8 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/8 cup red dry wine
- salt & pepper to taste
- 2 cups grated pecorino cheese
- 2 cups shredded mozzarella

PREPARATION:
- In a large sauce pan (high sided) you need to make a sofritto with your onion and garlic so turn the heat on medium and drizzle about 2 tablespoons of olive oil and the butter in the pan, when heated, add the diced onion, when soft, add the garlic and let cook until the garlic is lightly golden and take off heat.
- The veggies need to be prepared and I like to start with the peppers as they are prepared in two phases, first they are cooked separately then they are added to the other veggies in the high saucepan so after you have washed all the veggies, start with the peppers and cut off the top portion, remove all the seeds and white inner portion of the peppers then cut in long thin strips.  In a skillet, add two table spoons of olive oil and one garlic clove smashed and cut into small pieces, when the oil is warm but not smoking, add the peppers and let cook uncovered for about 10 minutes, drizzle in two table spoons of balsamic vinegar and turn the heat up to high for a few minutes, when the peppers start to take on some color, turn the heat down to medium and add the chicken stock and cover for another 10 minutes.
- Now cut the zucchini longwise into quarters, then dice into sections about 1/4 inch thick. Place the zucchini in your high sided sauce pan on high heat and let the zucchini take on color (golden).
- Cut the eggplant in the same fashion as the zucchini however about 1/2 in thickness is fine, add them to the zucchini, drizzle in a couple of tablespoons of olive oil, turn the heat down to medium and let cook for 5 mintutes, then add in the entire skillet of peppers including any liquids remaining. I prefer to use ripe tomatoes however canned diced are also fine.  At this point you will need to add either one can of diced (15 oz) tomatoes as well as 2 tablespoons of paste, mix and then cover and lower the heat to medium low and let simmer for about 30-40 minutes but you will need to stir often so that nothing burns.  After approximately 10 minutes into this cooking period, add in the wine, salt, pepper. The ratattouille is best cooked the day before as I like to let all the flavors blend in for some time as it augments the final flavor.

THE PASTA.
- You can either make your own pasta or use store purchased lasagna pasta. If you purchase the lasagna, one box will be sufficient, if you desire to make your own, see my blog recipe for lasagna.

PUTTING IT ALL TOGETHER
- With your cake pan, place a thin layer of the ratatouille on the bottom.
- Heat up your water for cooking the pasta (assuming it is store purchased you will need to following the boiling time however I suggest you stop about 3/4 into the suggested time as you will want an al dente pasta). Make sure that water is salted and also drizzle a couple table spoons of olive oil in the water, this is important as you want to avoid the pasta sheets from sticking together. Once the water is at a low boil, add the pasta sheets, I like to place them in the water one at a time to form X 's so that they are not all on top of each other.
- Remove the pasta sheets from the water when they are al dente with tongs and place them long wise in the cake pan, then add a layer of the ratatouille, then add a layer of shredded mozzarella cheese and sprinkle on a layer of grated pecorino cheese, repeat this process two more times. The top layer ends with just the pasta sheet with a light coating of the ratatouille and pecorino with a drizzle of olive oil, you want to be able to see the pasta sheet.
- Cover with foil and bake for 15 minutes at 350 F. then uncover for another 15 minutes.
- Remove from oven, let cool slightly (5-10 minutes) before serving.  I like to let cool to room temp. then place in the fridge for a few hours, it is easier to cut, then reheat for serving.

ENJOY !!

White Bean Super-Tuscan Soup

I used to make this during my farmhouse days outside of Florence. Its great on a cold day and very inexpensive to make !

YOU'LL NEED:
(serves 6)

- 1 pound dried cannellini beans (I soak them for 4-6 hours first)
- 3 oz. prosciutto or pancetta sliced thin
- 1 yellow onion (diced)
- 2 carrots, quarted and cut
- 2 celery stalk
- 3 garlic cloves crushed
- 1 bay leaf
- 1.5 quart chicken stock
- Ground sea salt
- 1 cup parmesan (the good stuff)
THE BRUSCHEETA:
- One slice of italian bread per serving
- Extra virgin (as always) olive oil
- Salt
THE TOPPING
You can serve the bruschetta on the side or as I like it, placed in the bottom of the bowl with the soup served on top.  If you use it on the side then follow this for the topping:
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh basil leaves
If you decide to do as I do, then when the bread is toasted (see below), take a peeled garlic clove and rub it on the toasted bread, drizzle some olive oil on it and place it in your bowl prior to add the soup.

PREPARATION:
- Soak the beans for 4-6 hours, then rinse them and place them in a medium saucepan covered with cool water (cover them by a couple of inches) and boil (covered) for approx. 30 minutes and drain. Set aside to cool.

- Return the beans to the saucepan along with your prosciutto or pancetta, the diced onion, celery, carrot, garlic and bay leaf.
- Add in the chicken stock and then water to cover. Slowly bring to a simmer over medium heat. Adjust the heat to keep a low simmer and cook (uncovered) for another 15 minutes.  Add salt to taste and remove.
- The Bruschetta: Preheat your oven (450 degrees) and place bread on a baking sheet and remember to turn the sliced bread over to toast on both sides.  Remove and brush both sides with olive oil and season with salt (i like to rub garlic on them prior to adding the olive oil)
- Now back to the soup: Strain your cooled beans and all solids but keep the liquid.  Place the beans and all other solids in a food processor and puree (i like to keep it on the thick side with pieces of beans) and also add in the food processor your cooking liquid. Return to your saucepan and season with salt and pepper over medium heat and remember to stir the soup as you do not want the bottom to burn.
- In a skillet, add about 3/4 cup of olive oil on medium high heat as well as the finely cut garlic cloves until the garlic is a golden brown (light in color), turn heat to low and add the red pepper flakes let cook for 30 seconds, add basil (cut into fine pieces), do not burn the basil, keep in oil until it wilts which wont take more than a few seconds.
- Serve the soup either atop the toasted bread as mentioned above or without as your prefer, top with a tablespoon of freshly grated parmesan and a drizzle of good olive oil.  This is great with a dry white wine!

ENJOY

Tuscan Bean Soup - a favorite in central Italy and simple

In my 28 years of living in Florence (Italy) I dont think a week went by that I didnt have the bean soup or a variation of it !

YOU'LL NEED:
(serves six)

- 1 cup minced red onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 tomato puree
- a dash of black pepper
- 4 garlic cloves, peeled and smashed
- 3 cups dried cannelloni beans, soaked for about 30 minutes
- 9 cups water
- 2 bay leaves
- 3/4 cup olive oil (extra virgin)
- 2 springs fresh rosemary
- 8 oz dried short pasta cooked until al dente, drained and rinsed.
- 1 loaf of good Italian bread

PREPARATION:
In a dutch oven or a heavy bottom pan place on the burner on medium heat with about 3 tablespoons of the olive oil, when the oil is hot (do not let it smoke), add your o nions, carrots, celery seasoned with salt and pepper and let sofferigere about 2-3 minutes. Then add your smashed garlic (cut it in small sections first) and the tomato puree. Let cook for another 5 minutes.

Now add your beans that have been rinsed and been soaking and cook for about 3 minutes. Add in the water (warmed), bay leaves. Now bring to a low boil, then reduce your heat to medium-low and let cook until the beans are tender (approx. 1 hour).

In a small saucepan add the rest of the olive oil, the rosemary and two more garlic cloves (smashed) and let simmer until the garlic becomes a light golden color (5-7 minutes).  Remove from the heat and strain (discard the garlic clove, rosemary). In your food processor, puree about half of the bean soup, put back into pan and stir in the pasta and let simmer for about 12 minutes.

Remove from heat and place in bowls and drizzle some olive oil in each bowl and serve with fresh bread either on the side or in the soup.

ENJOY !

CHICKEN ALLA CACCIATORE My Grandmothers' favorite recipe...

I am letting the world in on one of my grandmothers' dishes and mmmm sooo GOOD !

Serves 6

YOU'LL NEED:

- One chicken cut into pieces, I remove the skin and dry them first with a paper towel
- 1 cup chopped celery
- 3 garlic cloves smashed and cut fine
- 1/4 t spoon oregano (I prefer to dried)
- 1/4 t spoon rosemary spring
- 1/3 cup chopped onion, red or yellow (I prefer red)
- 1/2 cup dry sherry wine (you can also substitute with a bold red wine, Chianti naturally)
- 4 green peppers (cut into thin slices then cut across)
- 2 red peppers (same as above)
- 10 to 12 baby bello mushrooms, stems removed and sliced thin
- 1 can pitted black olives
- 2 T spoons white balsamic vinegar
- 1 small can tomato puree

PREPARATION:
- Season the pieces with salt and black pepper then sear on a non-stick skillet on med-high heat with a dribble of olive oil and a tad of butter.  Brown on both sides, about 3-5 minutes on each side.
- Remove from heat.
- In another sauce pan or smaller skillet, add a drizzle of oil oil (extra virgin of course) and add the celery, garlic, oregano, rosemary, onions.  Cook on medium heat until onions are soft, do not over brown the garlic. When this is done, add your chicken and add the peppers, mushrooms, olives, vinegar. Let simmer for about 1/2 hour, then add the sherry (or wine).
- Add your tomatoes and cook for an additionaL 1/2 hour with lid on.  Turn chicken occasionally and you might need to add some water.

Easy as 1-2-3 !
ENJOY