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 !!
Saturday, April 28, 2012
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 !
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 !
Tuesday, March 13, 2012
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 !!
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 !!
Tuesday, March 6, 2012
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
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
Wednesday, February 29, 2012
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 !
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 !
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