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 !
Wednesday, February 29, 2012
Wednesday, January 25, 2012
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
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
Saturday, November 5, 2011
Friday, October 28, 2011
MUSHROOM GNOCCHI WITH SAUTEED SPINACH & PORTOBELLO TOPPING
It Can't get much better than this ! Just thought I'd continue with gnocchi only because people think they are made only with potatoes which is NOT TRUE. I love portobello and I love even more porcini so what a better place to combine all three together?!
Serves: four
GNOCCHI
- 1 lb Ricotta (whole milk) forget about the diet !
- 1 cup flour + a couple of tablespoons for shaping)
- 2 eggs (or one extra large) These American chickens can produce some enormous eggs...
- 1/3 cup grated parmigiano
- 1 oz powdered dried porcini mushrooms, I personally use 2 or 3 ounces.
- 1 t spoon salt
TOPPING
- 6 oz portobellos
- 6 oz creminis
- 5 cups baby spinach leaves
- 2 T spoons extra virgin olive oil
- 2 T spoons butter (unsalted) + 2 more T spoons to be used at end
- Salt & Pepper QB
PREPARATION:
- In a bwl place the ricotta (make sure its drained well and I suggest that after its drained to let sit in the fridge for about 20 minutes prior to starting this), the grated parmigiano, powdered porcini, egg and salt.
\- Add 3/4 cup of flour (all purpose) and mix the above together. Add additional flour as needed and do not overwork your dough.
- Divide the dough into fist size pieces and roll into long logs about as thick as my thumb on a lightly floured surface. Cut into 1.5 inch crosswise slices and gently place on a lightly floured baking sheet. If not using these babies immediately, place in fridge.
- Slice the portobellos, then cut into pieces no larger than 2 inches and cooked on low heat with butter, olive oil, parsley and a clove of minced garlic). When tender browned, remove from heat (but cover to keep warm). At the very end when placing the gnocchi in the water, you will need to add 2 T spoons of butter and the spinach to the mushrooms.
- Place the gnocchi in salted boiling water (I like to add a drizzle of olive oil to the water) and let cook for about 2 minutes or until the bob to the surface of the water. Place the gnocchi in a warmed bowl and top with the mushroom sauce and GENTLY mix together with a large spoon. Serve in individual plates or large bowls and add the shaved pecorino on top!
This is a great dish to serve with a nice dry white wine, preferably from Piemonte.
ENJOY !!!!!
Serves: four
GNOCCHI
- 1 lb Ricotta (whole milk) forget about the diet !
- 1 cup flour + a couple of tablespoons for shaping)
- 2 eggs (or one extra large) These American chickens can produce some enormous eggs...
- 1/3 cup grated parmigiano
- 1 oz powdered dried porcini mushrooms, I personally use 2 or 3 ounces.
- 1 t spoon salt
TOPPING
- 6 oz portobellos
- 6 oz creminis
- 5 cups baby spinach leaves
- 2 T spoons extra virgin olive oil
- 2 T spoons butter (unsalted) + 2 more T spoons to be used at end
- Salt & Pepper QB
PREPARATION:
- In a bwl place the ricotta (make sure its drained well and I suggest that after its drained to let sit in the fridge for about 20 minutes prior to starting this), the grated parmigiano, powdered porcini, egg and salt.
\- Add 3/4 cup of flour (all purpose) and mix the above together. Add additional flour as needed and do not overwork your dough.
- Divide the dough into fist size pieces and roll into long logs about as thick as my thumb on a lightly floured surface. Cut into 1.5 inch crosswise slices and gently place on a lightly floured baking sheet. If not using these babies immediately, place in fridge.
- Slice the portobellos, then cut into pieces no larger than 2 inches and cooked on low heat with butter, olive oil, parsley and a clove of minced garlic). When tender browned, remove from heat (but cover to keep warm). At the very end when placing the gnocchi in the water, you will need to add 2 T spoons of butter and the spinach to the mushrooms.
- Place the gnocchi in salted boiling water (I like to add a drizzle of olive oil to the water) and let cook for about 2 minutes or until the bob to the surface of the water. Place the gnocchi in a warmed bowl and top with the mushroom sauce and GENTLY mix together with a large spoon. Serve in individual plates or large bowls and add the shaved pecorino on top!
This is a great dish to serve with a nice dry white wine, preferably from Piemonte.
ENJOY !!!!!
Friday, October 14, 2011
PUMPKIN GNOCCHI (a perfect Thanksgiving / Christmas dish)
My grandmother used to make these babies for us all during the Christmas season and honestly it was an occasion to remember !
This dish is typically called "Gnochi di suca santa" which is a fantastic recipe combining pumpkin and nutmeg.
YOU'LL NEED:
(serves 4)
- 2.5 lbs of pumpkin (the real thing)
- 5 oz all purpose flour
- 1 egg
- salt and pepper to taste
- nutmeg (1/2 teaspon)
- 2 oz butter (unsalted)
- 8 sage leaves
- 4 oz freshly grated parmigiano.
PREPARATION:
(Prep time - about an hour and 3-4 minutes to cook)
-First things first.... the preparation of the pumpkin: Cut in half without removing the peel (skin) and place in a baking dish lined with coarse salt. Cover the pumpkin with aluminum foil and cook at 350 F for 45 minutes.
When the pumpkin is tender, remove it from the oven and let it cool, then peel it and pass through a potato masher.
-To make the dough for the pumpkin gnocchi, place the mashed pumpkin on a flat work surface, add the salt, pepper and nutmeg and mix together with the egg and the flour.
-Check for the consistency of the dough as it should be soft and light and not stick to your fingertips.
- You will now need to shape your gnocchi babies !
-Dust your work surface with some flour and cut off a small amount of the gnocchi dough. Roll it into a log (about and inch in diameter) and cut into small cylindrical pieces.
-Cook the gnocchi in a large pot of boiling salted water.
- While the gnocchi are cooking, prepare the sauce: In a skillet, melt the butter with a couple of fresh sage leaves, you will need to add 2 tablespoons of cooking water to the butter and stir to make a sauce.
- Once the gnocchi rise to the top of the pot, remove them using a slotted spoon and CAREFULLY toss them in the melted butter. Finish it with grated parmigiano cheese.
ENJOY !!!
This dish is typically called "Gnochi di suca santa" which is a fantastic recipe combining pumpkin and nutmeg.
YOU'LL NEED:
(serves 4)
- 2.5 lbs of pumpkin (the real thing)
- 5 oz all purpose flour
- 1 egg
- salt and pepper to taste
- nutmeg (1/2 teaspon)
- 2 oz butter (unsalted)
- 8 sage leaves
- 4 oz freshly grated parmigiano.
PREPARATION:
(Prep time - about an hour and 3-4 minutes to cook)
-First things first.... the preparation of the pumpkin: Cut in half without removing the peel (skin) and place in a baking dish lined with coarse salt. Cover the pumpkin with aluminum foil and cook at 350 F for 45 minutes.
When the pumpkin is tender, remove it from the oven and let it cool, then peel it and pass through a potato masher.
-To make the dough for the pumpkin gnocchi, place the mashed pumpkin on a flat work surface, add the salt, pepper and nutmeg and mix together with the egg and the flour.
-Check for the consistency of the dough as it should be soft and light and not stick to your fingertips.
- You will now need to shape your gnocchi babies !
-Dust your work surface with some flour and cut off a small amount of the gnocchi dough. Roll it into a log (about and inch in diameter) and cut into small cylindrical pieces.
-Cook the gnocchi in a large pot of boiling salted water.
- While the gnocchi are cooking, prepare the sauce: In a skillet, melt the butter with a couple of fresh sage leaves, you will need to add 2 tablespoons of cooking water to the butter and stir to make a sauce.
- Once the gnocchi rise to the top of the pot, remove them using a slotted spoon and CAREFULLY toss them in the melted butter. Finish it with grated parmigiano cheese.
ENJOY !!!
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