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 !!
Tuesday, July 24, 2012
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...
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...
Monday, July 16, 2012
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 !
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 !
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 !
Thursday, July 12, 2012
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 !
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 !
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