This is a dish that I first had while sitting at my favorite outdoor Cafe in the Piazza di Greve-in-Chianti (near Florence) and it was mouth-watering so I borrowed the recipe and modified it just a bit. Hope you enjoy it as much as I did!
YOU'LL NEED:
- 1 kg (2 lb) Swiss Chard or you can also use frozen spinach (10-12 oz)
- 1 1/2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose unbleached flour
- 1 t spoon nutmeg
- 2 T spoons unsalted softened butter
- 2 egg yolks
- 2 garlic cloves
- 1 t spoon salt and a dash of freshly ground black pepper
PREPARATION:
- In your saucepan combine the Swiss Chard and 1/8 cup of water and let simmer for 3-4 minutes until tender.
- Drain the above and squeeze and liquid remaining as its important that the swiss chard or spinach is completely dry. Chop finely and place in a medium size bowl.
- Combine the ricotta, flour, nutmeg,garlic, chive, egg yolks, the parmigiano cheese and 2-3 T spoons of the flour and season with the salt, pepper.
- Flour your hands and shape the mixture into little spheres forms approximately 1 1/2 inches. On a floured plate, gently roll the sphere in the flour so that they are whitened then place them on a flour surface to set for approximately 15-20 minutes.
- Carefully place your newly born gnudi in salted bowling water until they float to the surface (for approximately 4-5 minutes). Using your slotted spoon, very carefully remove the gnudi and alow them to drain.
- Melt your butter in a saucepan and carefully place the gnocchi along with the rest of the parmigiano (grated). You can also get a great result by cooking diced tomatoes with a minced garlic clove, cut Italian parsely and extra virgin olive oil and about 6 artichoke hearts. Top your gnudi with this red sauce and sprinkly with parmesan cheese, its delicious!
EASY AS 1 - 2 - 3...... ENJOY !
Monday, February 28, 2011
DREAMY SMOOTH SQUASH DIP
I added the "dreamy smooth" prefix to the title to entice this dip somewhat because its orgasmic !
YOU'LL NEED:
- 1 lb of summer squash
- 1/2 lb of zucchini
- handful of flat parsley
- 2 garlic cloves (I prefer 3 because I love garlic)
- 4 to 6 oz grated parmigiano
- 2-4 oz grated mozzarella cheese (or ricotta)
- 3 T spoons extra virgin olive oil
- 1 t salt
- 1 t black pepper
- 1 T spoon cooking cream or mayo if you prefer.
PREPARATION:
- Cut the squash and zucchini into pieces and place in salted boiling water for approximately 10 minutes or until somewhat soft.
- Remove and let cool then peel off the skin and clean if there are seeds remaining.
- Place the zucchini in a food processor and smooth. Then add all other ingredients with the exception of the cheeses (and mayo if you opted to use it). Whip until you have a creamy texture.
ENJOY !
YOU'LL NEED:
- 1 lb of summer squash
- 1/2 lb of zucchini
- handful of flat parsley
- 2 garlic cloves (I prefer 3 because I love garlic)
- 4 to 6 oz grated parmigiano
- 2-4 oz grated mozzarella cheese (or ricotta)
- 3 T spoons extra virgin olive oil
- 1 t salt
- 1 t black pepper
- 1 T spoon cooking cream or mayo if you prefer.
PREPARATION:
- Cut the squash and zucchini into pieces and place in salted boiling water for approximately 10 minutes or until somewhat soft.
- Remove and let cool then peel off the skin and clean if there are seeds remaining.
- Place the zucchini in a food processor and smooth. Then add all other ingredients with the exception of the cheeses (and mayo if you opted to use it). Whip until you have a creamy texture.
ENJOY !
CARCIOFI (artichoke) DIP or SAUCE FOR PASTA OR CHICKEN
My Artichoke Dip will surely get some great reviews for you and you can serve with my Italian home-made cracker recipe.
YOU'LL NEED:
- 24 oz frozen artichoke hearts (10 large artichokes if you get them at any outdoor market in Italy) I advise those not for sauces.
- 1 cup mayo (I prefer Hellmanns)DO NOT INCLUDE MAYO FOR SAUCE
- 2 T spoon fresh lemon juice
- 3 cloves crushed and chopped garlic
- 2 t spoons cayenne pepper
- 1 cup grated parmigiano cheese
- 2 T spoons ricotta cheese
- 2 T balsamic vinegar
- 2 T spoons olive oil
- 1/4 cup mushrooms (your choice depending amount of secondary flavor your prefer)
PREPARATION:
- Place your artichoke hearts in a small skillet with 2 T of olive oil and 1 garlic clove finely cut.
- When the garlic is lighly golden add your cleaned and cut artichokes on medium heat. When the artichokes are softened somewhat (after about 5 minutes) add the chopped mushrooms and the balsamic vinegar and cover for an additional 5 minutes on reduced heat. Salt & pepper to taste.
- Remove from the skillet and place in your food processor and add the ricotta and parmesan cheese and blend until smooth in texture.
- Place the artichokes a bowl and add the mayo, lemon juice, the additional garlic cloves, parmigiano cheese and pepper and hand mix until you have a smooth, creamer mixture.
- Pour the contents into a 9 inch baking dish and bake at 350 F for approximately 20 minutes.
- I sometimes will sprinkle the surface of the dip with breadcrumbs prior to placing in the oven.
- FOR A SAUCE, do not bake following the food processor step
ENJOY !
YOU'LL NEED:
- 24 oz frozen artichoke hearts (10 large artichokes if you get them at any outdoor market in Italy) I advise those not for sauces.
- 1 cup mayo (I prefer Hellmanns)DO NOT INCLUDE MAYO FOR SAUCE
- 2 T spoon fresh lemon juice
- 3 cloves crushed and chopped garlic
- 2 t spoons cayenne pepper
- 1 cup grated parmigiano cheese
- 2 T spoons ricotta cheese
- 2 T balsamic vinegar
- 2 T spoons olive oil
- 1/4 cup mushrooms (your choice depending amount of secondary flavor your prefer)
PREPARATION:
- Place your artichoke hearts in a small skillet with 2 T of olive oil and 1 garlic clove finely cut.
- When the garlic is lighly golden add your cleaned and cut artichokes on medium heat. When the artichokes are softened somewhat (after about 5 minutes) add the chopped mushrooms and the balsamic vinegar and cover for an additional 5 minutes on reduced heat. Salt & pepper to taste.
- Remove from the skillet and place in your food processor and add the ricotta and parmesan cheese and blend until smooth in texture.
- Place the artichokes a bowl and add the mayo, lemon juice, the additional garlic cloves, parmigiano cheese and pepper and hand mix until you have a smooth, creamer mixture.
- Pour the contents into a 9 inch baking dish and bake at 350 F for approximately 20 minutes.
- I sometimes will sprinkle the surface of the dip with breadcrumbs prior to placing in the oven.
- FOR A SAUCE, do not bake following the food processor step
ENJOY !
CRACKERS ALLA PARMIGIANA
Spring is just around the corner so that means outdoor parties for some of us. I have a great and really simple recipe for making Italian home-made crackers.
YOU'LL NEED:
- 1/4 lb unsalted butter (softened)
- 4 oz grated parmigiano cheese
- 1 1/4 cup unbleached all purpose flour
- 1/3 t salt
- 1/2 t black pepper
- 2 t finely chopped basil/dill/oregano....its your choice
Preparation:
- Put the softened butter in a medium size bowl along with the grated parmgiano cheese (alternatively grated pecorino romano) along with the flour, salt, pepper and basil.
- Mix well until you have a completely homogenous ball.
- Place the dough ball on a floured board and form a 12-14 inch long log (with an approx. 1 1/2 inch diameter).
- Wrap the log in a plactic wrap and roll it slightly so that you have a "tightly wrapped log".
- Place the above in the freezer for about 20 minutes or until its firmed up.
- Remove the log unwrap it, cut into 1/4 inch slices and place on a non-stick cookie sheet or a sheet pan with parchment paper and bake at 360 F for approximately 15 minutes.
ENJOY with my Artichoke (carciofi) dip and a good glass of Chianti Classico!
YOU'LL NEED:
- 1/4 lb unsalted butter (softened)
- 4 oz grated parmigiano cheese
- 1 1/4 cup unbleached all purpose flour
- 1/3 t salt
- 1/2 t black pepper
- 2 t finely chopped basil/dill/oregano....its your choice
Preparation:
- Put the softened butter in a medium size bowl along with the grated parmgiano cheese (alternatively grated pecorino romano) along with the flour, salt, pepper and basil.
- Mix well until you have a completely homogenous ball.
- Place the dough ball on a floured board and form a 12-14 inch long log (with an approx. 1 1/2 inch diameter).
- Wrap the log in a plactic wrap and roll it slightly so that you have a "tightly wrapped log".
- Place the above in the freezer for about 20 minutes or until its firmed up.
- Remove the log unwrap it, cut into 1/4 inch slices and place on a non-stick cookie sheet or a sheet pan with parchment paper and bake at 360 F for approximately 15 minutes.
ENJOY with my Artichoke (carciofi) dip and a good glass of Chianti Classico!
Wednesday, February 23, 2011
A CLASSIC - LASAGNA !
mmmmmmmmmmmmmmmmm I'm lov'n it! or at least I will very soon
A great classic dish which is pretty darn practical because you can make it and freeze it for a rainy day.
Proper Lasagna should be served with a crispy top layer of lasagna pasta and when you cut into it... you find a dreamy moist and savory heaven.
There are some variations in this dish. Each region of Italy has its own lasagna but I'm preparing here a lasagna which one could probably put the Italian flag on it.
YOU'LL NEED:
(serves 6-8)
The Sauce:
- Herbs (bay leafs - 3, rosemary, garlic cloves, parsley, oregano)
- 1/2 large white onion chopped well
- 1 1/2 oz carrots chopped well
- 1 1/2 oz celery chopped well
- 1/4 cup extra virgin olive oil
- 8 oz lean ground beef
- 4 oz lean ground pork
- 1/2 cup dry red wine
- 16 oz diced tomatoes
- 6 oz tomato paste
- 4 oz butter
- 6 oz parmigiano grated
- salt and pepper to taste
- 6 oz ricotta cheese
- 4 cups bechamel
The Lasagna Pasta
- Either make it yourself as you would home-made pasta and cut into large squares (4 x 4"), let dry for about 20 minutes and boil in salted water for 3-4 minutes and place on a damp dishtowel.
or
- Go to your favorite supplier of Italian produce and purchase a box of ready to cook lasagna pasta (noodles).
PREPARATION:
You will need a good size pot, put on low heat with the 4 oz of butter. Cut up your celery, cleaned carrots, onion, garlic, parsely and rosemary and add to the melted butter, turn heat up some. When the herbs etc are golden, add your ground beef and pork and let brown. Introduce your red wine with the simmering meat and herbs and turn heat up to medium. When wine has evaporated add both the tomato sauce and paste, salt and pepper to taste, stir well all together and turn heat down to simmer and cover for approximately 1.5 hours or longer if you can stand it! (I personally let my sauce cook and get really happy which normally takes 2-3 hours minimum). You have already learned how to prepare the bechamel for lasagna earlier this week so prepare it now and I suggest not the classical French but the version for lasagna / tagliatelle.
Ok, now its time to put it all together:
I would suggest that you use a 8" x 14" oven dish (nothing smaller) and at least 2" deep.
Lasagna is all about layering the savory flavors so thats just what we are going to do.
1. Put a nice layer of your sauce on the bottom of the oven dish.
2. Place your first layer of boiled lasagna pasta in place on top of the layer of sauce.
3. Put a thin layer of your meat sauce
4. Add a layer of bechamel sauce
5. Add a generous layer of the grated parmigiano (or you can do what I like to do:combine the parmigiano with mozzarella) cheese and I like to add a thin layer of ricotta cheese (when preparing the ricotta, mix it with two eggs and a T spoon of nutmeg) here for additional support to the lasagna, remember its all about savory flavors.
6. Now start over again and repeat steps 2 - 5.
7. The top layer I like to just dribble olive oil on top but no meat sauce until it is half way cooked, this way you get a crispy sensation on the top layer of pasta but be careful not to burn it.
8. Bake for 350F for approximately 35 minutes. Remember, about 15 minutes into the cooking time, remove from oven and add a thin layer of meat sauce and grated cheese on the top layer, cover with foil and let cook for another 20 minutes at a reduced temp of about 320).
Simple as that and ENJOY !
A great classic dish which is pretty darn practical because you can make it and freeze it for a rainy day.
Proper Lasagna should be served with a crispy top layer of lasagna pasta and when you cut into it... you find a dreamy moist and savory heaven.
There are some variations in this dish. Each region of Italy has its own lasagna but I'm preparing here a lasagna which one could probably put the Italian flag on it.
YOU'LL NEED:
(serves 6-8)
The Sauce:
- Herbs (bay leafs - 3, rosemary, garlic cloves, parsley, oregano)
- 1/2 large white onion chopped well
- 1 1/2 oz carrots chopped well
- 1 1/2 oz celery chopped well
- 1/4 cup extra virgin olive oil
- 8 oz lean ground beef
- 4 oz lean ground pork
- 1/2 cup dry red wine
- 16 oz diced tomatoes
- 6 oz tomato paste
- 4 oz butter
- 6 oz parmigiano grated
- salt and pepper to taste
- 6 oz ricotta cheese
- 4 cups bechamel
The Lasagna Pasta
- Either make it yourself as you would home-made pasta and cut into large squares (4 x 4"), let dry for about 20 minutes and boil in salted water for 3-4 minutes and place on a damp dishtowel.
or
- Go to your favorite supplier of Italian produce and purchase a box of ready to cook lasagna pasta (noodles).
PREPARATION:
You will need a good size pot, put on low heat with the 4 oz of butter. Cut up your celery, cleaned carrots, onion, garlic, parsely and rosemary and add to the melted butter, turn heat up some. When the herbs etc are golden, add your ground beef and pork and let brown. Introduce your red wine with the simmering meat and herbs and turn heat up to medium. When wine has evaporated add both the tomato sauce and paste, salt and pepper to taste, stir well all together and turn heat down to simmer and cover for approximately 1.5 hours or longer if you can stand it! (I personally let my sauce cook and get really happy which normally takes 2-3 hours minimum). You have already learned how to prepare the bechamel for lasagna earlier this week so prepare it now and I suggest not the classical French but the version for lasagna / tagliatelle.
Ok, now its time to put it all together:
I would suggest that you use a 8" x 14" oven dish (nothing smaller) and at least 2" deep.
Lasagna is all about layering the savory flavors so thats just what we are going to do.
1. Put a nice layer of your sauce on the bottom of the oven dish.
2. Place your first layer of boiled lasagna pasta in place on top of the layer of sauce.
3. Put a thin layer of your meat sauce
4. Add a layer of bechamel sauce
5. Add a generous layer of the grated parmigiano (or you can do what I like to do:combine the parmigiano with mozzarella) cheese and I like to add a thin layer of ricotta cheese (when preparing the ricotta, mix it with two eggs and a T spoon of nutmeg) here for additional support to the lasagna, remember its all about savory flavors.
6. Now start over again and repeat steps 2 - 5.
7. The top layer I like to just dribble olive oil on top but no meat sauce until it is half way cooked, this way you get a crispy sensation on the top layer of pasta but be careful not to burn it.
8. Bake for 350F for approximately 35 minutes. Remember, about 15 minutes into the cooking time, remove from oven and add a thin layer of meat sauce and grated cheese on the top layer, cover with foil and let cook for another 20 minutes at a reduced temp of about 320).
Simple as that and ENJOY !
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