Un Saludo a las Cucinas de Italia

Tiramisu Limoncello

2011-01-08T11:02:00.000-08:00

Tiramisu is a heavenly dessert that isn;t that difficult to make. This version with limoncello is refreshing even though rich after a meal.

In a pot combine 1/2 cup water, 1/2 cup limoncello, 1/2 cup fresh lemon juice and 1 cup sugar to make syrup. bring to a boil, reduce heat to a low simmer for about 10 minutes. Remove from heat and cool some.

Nexct you make a zabaglione. In a large bowl over a bain marie (pot of boiling water) beat together 3 large egg yolks, 4 tablespoons sugar, 1/2 cup and limoncello. Beat until zabglione is thick and foamy, about 4 minutes or so. Do be careful bnot to overheat the eggs, or they will cook and make the mixture lumpy. Let this cool and then add 1 pound mascarpone cheese and the zest of 2 lemons to create a smooth, creamy texture.

In a clean separtae bowl using an electric mixture, beat the leftover 3 large egg whites while adding 1 teaspoon of sugar. Beat until whites form stiff peaks.

Fold the egg whites into the masccarpone mixture, just folding ubntil conbined, being careful not to overmix.
To assemble you will need at least 18 crisp Italian ladyfingers. Dip them into the warm limoncello syrup, soaking for a good 2 to 4 seconds. You want them to absord syrup yet not become soggy. Transfer them to an 8 inch square baking dish. Repeat until one full layer if ladtfingers are arranged in bottom of dish, trimming as needed to fit snugly.
Spread half the mascarpne mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Top with toasted sliced almonds, cover and chill.
This is pretty rich and serving small pieces can serve up to 12 people.

Gambero dell'Aglio - Garlic Shrimp

2010-05-28T08:33:00.000-07:00

A friend recently shared an untried recipe with me for garlic shrimp. The ingredients sounded delicious and simple, however the cooking method was sure to produce overcooked shrimp with the texture of rubber balls. I changed the cooking menthod and here is the recipe I am came up with for perfectly cooked shrimp and kept the great taste of the original recipe.

Melt 3 to 4 tablespoons butter in a heavy skillet and saute 5 cloves of mashed garlic and 1 pound of frozen shrimp, shelled and deveined over medium high temperature. Add 2 tablespoons Meyer lemon juice (other lemon juice is fine too), and 4 tablespoons white wine (I use a particularly dry Pinot Grigio.) You want to reduce the liquids some while the shrimp cook.

Lower the heat and let the shrimp finish cooking. Once cooked, sprinkle chopped Italian parsley over shrimp and serve.

In our house, this serves 2 people.

Spaghetti Carbonara with Asparagus

2010-02-18T23:09:00.000-08:00

This is such a quick and easy dish to prepare and oh so good. A big favorite of my husbands.

In a large bowl, beat together 2 large eggs and 2/3 cup grated Parmesan cheese. In a large pot of boiling salted water, cook 1 box of Barilla Plus spaghetti until al den, adding 1 bunch bunch of asparagus that has been halved lengthwise and cut crosswise into 2-inch pieces, the last few minutes of cooking. Drain and reserve 1/2 cup of the cooking liquid. Add the hot pasta to the egg mixture; toss to coat.

Meanwhile, in a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add 5 slices of bacon that have been coarsely chopped, and cook until crisp. Stir in the garlic. add 1/4 cup dry white wine (I like to use VJB Chardonnay and cook until slightly reduced. About 1 minute. Stir the bacon mixture in the spaghetti, adding enough of the reserved pasta water to moisten; season with freshly ground black pepper and serve.

Lemon Pasta with Shrimp

2010-02-15T16:38:00.000-08:00

This dish is quick and easy to prepare, but it tastes like you spent hours in the kitchen.

Put the zest of one lemon in 1/2 cup extra virgin olive oil and let stand.

Boil 1 box of Barilla Plus spaghetti in boiling salted water. When draining pasta, reserve 1 cup of the pasta water.

Meanwhile, in a large, heavy skillet, warm 2 tablespoons of extra-virgin olive oil. add 4 or more minced large garlic cloves, and cook for a minute or two. add 1 pound of frozen large shrimp, and cook until pink. Perhaps 5 minutes or so. Add the cooked spaghetti, 1/4 cup lemon juice, the zest of 1 lemon, kosher salt to taste, and at least 1/2 teaspoon freshly cracked black pepper. Toss to combine. Use a wire mesh sieve, and strain the lemon zest out of the reserved olive oil. You should have about 1.4 cup when you do. add the oil to the pasta. Add some (or all depending) of the reserved pasta cooking liquid so the pasta isn't dry. Stir in 1/4 cup fresh minced thyme and parsley. (About 2/3 parsley, 1/2 thyme). Serve immediately.

This would also be delicious with spinach or arugla added at the end to wilt.

Buon appetitto!

Spaghetti with Greens

2010-01-22T13:10:00.000-08:00

A bowl of pasta does not have to mean big calories. To lighten up pasta dishes, try Barilla Plus or whole wheat pasta. It adds a hearty, nutty flavor.Tossed with greens, and topped with toasted pine nuts, kalamata olives and pecorino cheese, you have a delicious, satisfying meal without feeling guilty.

Toast 2 tablespoons pine nuts in a skillet over high heat, being very careful not to burn. They will quickly.

Heat 1 tablespoons extra-virgin olive oil in a large, heavy skillet over medium high heat. Add 2 onions, thinly sliced and saute until tender, about 8 minutes. add about 14 cups trimmed and chopped swiss chard, spinach or other greens of your choice. Saute until it wilts, about 2 minutes. Add 4 minced garlic cloves and saute 1 minute. Stir in 1 can (14.5 oz) diced tomatoes with their juice, 1/4 cup dry white wine, and black pepper or red pepper flakes to taste. Bring to a boil; decrease heat to medium-low, cover, and simmer, stirring occasionally. You are looking for the tomatoes to begin breaking down and the greens very tender. Perhaps 5 minutes will do the trick. Season mixture with salt.

Meanwhile, bring a large pot of water (salted if you want to) to a boil. add 8 ounces of Barilla Plus or whole wheat spaghetti. Cook according to package directions. Barilla Plus and whole wheat pasta takes a little longer to cook than regular pasta. Drain spaghetti and add to the greens mixture; toss to combine.

Serve pasta in individual bowls; sprinkle each serving with chopped kalamata olives (about 1/4 cup all together), pecorino cheese to taste, and the toasted pine nuts. Makes enough for 2 to 4 main course servings, depending on the type eaters you are feeding.

Stracotto - Pot Roast with Porcini Mushroom, Red Wine and Rosemary Infused Sauce

2010-01-13T21:21:00.000-08:00

In the winter, I love braised meats. The beauty of this type preparation is that once you add all the ingredients, you can walk away and forget about it for several hours. Braising delivers moist, tender meat every time and succulent pan juices that are delicious over polenta or potatoes of any kind. In Italian, stracotto literally means "overcooked."

Preheat oven to 350 degrees F. Pat a 5 pound boneless beef chuck roast dry with paper towels and sprinkle generously with kosher salt and freshly ground black pepper. Heat a couple tablespoons olive oil in a heavy 6-quart pot or Dutch oven. Add beef and brown on all sides, about 12 minutes or so. You do not want to rush this step. It is what creates the deep rich flavor in the finished dish. remove the beef form the pan to a large plate.

reduce the heat to medium and add 2 chopped onions to the pan and saute until tender, perhaps 5 minutes, scraping up the brown bits on the bottom of the pan as you do. add 6 coarsely chopped garlic cloves and saute for 1 minute more. Stir in 1 cup dry red wine and boil for 1 minute.Stir in 1 14-ounce can of low-salt beef broth and 1/2 ounce of dried porcini mushrooms.

Return the beef to the pot, cover and put in the oven. Braise the beef until fork tender, about 3 hours. be sure to turn the beef over halfway though the cooking time.

Transfer the beef to a cutting board, tent with foil and let rest for 15 minutes. Meanwhile, spoon excess fat off the top of the pan liquid. Transfer the liquid and vegetables in the pot to a food processor or blender and puree until smooth. In a medium heavy sauce pan, combine the sauce with one large rosemary sprig. Bring to a boil, then season the sauce with kosher salt and freshly ground pepper to taste. let gently simmer until meat is done resting.

The sauce is amazingly flavorful and infused with the fresh rosemary at the end brings it to a whole other level. A real taste sensation.

Limoncello Cheesecake

2010-01-13T20:43:00.000-08:00

Cut this refreshing, light and decadent cheesecake into small squares or larger ones, and you have the best snack or dessert you can imagine. The limoncello pops in this dessert, and I especially love the light creamy texture. The biscotti makes a flavor enhancing crunchy crust You can make your own limoncello liqueur or use store bought.

Preheat oven to 350 degrees F. spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. Break 8 ounces of store bought biscotti (flavor of your choice) into pieces and grind them into fine crumbs in a food processor. Add 6 tablespoons of melted unsalted butter and 1 tablespoon lemon zest. Process until the crumbs are moistened.

Press the crumb mixture over just the bottom of the prepared pan and bake until the crust is golden, about 15 minutes. Place pan on a cooling rack and cool the crust completed.

Clean the food processor bowl and blend 12 ounces of whole milk ricotta (drain if necessary first) until smooth. Add two 8-ounce packages of room temperature cream cheese and 1 1/4 cup sugar, and blend well, stopping if necessary occasionally to scrape down the sides.

Blend in 1/2 cup limoncello, 2 teaspoons vanilla, and 2 tablespoons lemon zest.

Add 4 large eggs and pulse until just blended.

Pour the cheese mixture over the cooled crust in the pan. Place the baking pan in a large roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the smaller pan.

Bake until the cheesecake for about 1 hour. the middle might wiggle slightly when the pan is gently shaken. This is fine. It will firm up more as it cools.

Cool on a wire rack for 1 hour. refrigerate for about 8 hours or even over night so the cheesecake is really cold. Cut the cake into small squares as a snack, or in large squares for a plated dessert.

Pork Milanese with Caper and Lemon Sauce

2010-01-04T14:29:00.000-08:00

Our daughter Jen made us this entree when we
were visiting over Christmas. It's simple to prepare and very good. The room temperature creamy sauce, loaded with flavor from the capers and lemon, makes your mouth happy. A delight served over the hot pork chops.

You can also prepare the pork by pounding boneless chops thin, in the manner of the Parmesan Chicken recipe below.

To prepare to sauce: Combine 2/3 cup mascarpone cheese and 3 tablespoons mayonnaise. Slowly add 1/4 cup whole milk, stirring as you go, until all the milk is Incorporated. Add 1/4 cups capers, drained and chopped, 1 lemon, zested, 1 tablespoon fresh chopped flat-leaf parsley, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper

To prepare the Pork Milanese: Combine 3/4 cup flour and 1/2 teaspoon salt and pepper in a bowl or shallow dish. In a second bowl, lightly beat 2 large eggs. In a third dish, place 1 cup Italian seasoned bread crumbs. Season with pork with salt and pepper.

Dip the pork, 1st in the flour, then the egg, then the bread crumbs.

Heat 3 tablespoons vegetable oil in a large skillet over medium heat. When oil is hot, place the breaded pork in the skillet. Cook until golden brown and cooked through. Transfer pork to a serving platter and serve with the sauce.

Pollo di Parmigiana - Parmesan Chicken

2009-12-14T10:14:00.001-08:00

I do not know how Italian this dish is, though it certainly has Italian influences. It is one of our most favorite quick and easy to prepare chicken entrees. It is delicious enough to serve to guests, which we have done as well.

Parmesan Chicken

6 boneless, skinless chicken breasts
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
Unsalted butter
Good olive oil

Pound the chicken between sheets of wax paper with a mallet or rolling pin until they are 1/4-inch thick.Combine the flour and salt and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.

Coat the chicken breasts on both sides with the flour mixture, then dip in the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 to 3 chicken breasts on medium to medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

Serve with lemon wedges to squeeze on top if desired.

Note You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200-degree oven.

Panettone Bread Pudding with Amaretto Sauce

2009-12-01T14:52:00.000-08:00

In America and Italy, a panettone is a traditional hostess gift during the holidays. This is a delicious way to use leftovers. All the flavorings are already int he bread, so this recipe is simplicity itself.

For the bread pudding lightly butter a 9 by 13 by 2-inch baking dish. Cut 1 pound or a little more Panettone into 1-inch cubes. Place them in the bottom of the baking dish. In a large bowl, whisk 8 large eggs,1 1/2 cups heavy cream, 2 1/2 cups whole milk and 1 1/4 cups sugar. Pour the custard over the bread cubes and press the bread gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.

Preheat the oven to 350 degrees F and bake the pudding until it puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls and drizzle with the warm sauce.

You can make a head a refridgerate. Cut and reheat individual slices topped with sauce in the microwave.

To make the sauce bring 1/2 heavy cream, 1/2 cup whole milk, and 3 tablespoons sugar to a boil in a small saucepan over medium heat, stirring frequently. In a small bowl, mix 1/4 cup Amaretto and 2 teaspoons cornstarch to blend, then whisk it into the cream mixture. Simmer over medium-low heat, stirring constantly, until the sauce thickens, about 2 minutes. Keep warm or refrigerate up to 3 days.

Nana's Linguetta di Manzo le Olive - Beef Tongue with Olives

2009-10-22T09:34:00.001-07:00

This is the second of the recipes I have of my grandmothers. This dish is excellent. Again, it is written as they were given and that is how I want to keep them. These recipes are really special to me and my family. I do not have a picture of this dish at this time. When I do I will post the recipe again with a picture of the finished dish.

Boil whole tongue in 1 cup white vinegar and 1 cup water. Add whole cloves, stick cinnamon, 1 lemon rind and salt. (Cook about 2 1/2 hours, give or take.) When done, peel, cool and slice.

Sauce

Chopped parsley, garlic, onion; cook in butter, thicken with flour.

Add broth from tongue, a handful of olives. Add tongue slices and heat slowly.

Nana's Vitello Tonnato - Veal in Tuna Sauce

2009-10-22T09:18:00.000-07:00

I actually have two recipes of my grandmothers that she gave to a friend while playing canasta many years ago. My grandmother told her how she prepared the two dishes and she jotted down the instructions on the back of a canasta score. In April of 1977 this friend, Kathie Nissen, sent the recipes to my mother and she passed them on to me. She told my mother in a note which I still have a copy of that she had built quite a reputation as a cook on these recipes and had always managed to evade giving them away. Kathie still had the canasta score that she originally jotted the recipes on. This and the following recipe are exactly as Nana wrote them all those years ago. My notes are in parenthesis. These are Piemontese style preparations.

Tuna Sauce

1 can tuna (packed in oil)

1 can Flat Anchovy (packed in oil)

Juice of 2 lemons

Mayonnaise (homemade or store-bought)

(Nana said to strain ingredients together. I use the blender.) Thicken with mayonnaise to desired consistency. (I also like to add some capers to this sauce.) Serve on boiled veal or beef slices.

Pasta con la Ricotta e Pecorino - Pasta with Ricotta and Pecorino

2009-10-22T08:49:00.000-07:00

This pasta dish reflects the simplicity of old peasant cooking, when dishes were prepared simply with whatever ingredients one had on hand. Some of the best ricotta comes from southern Italy. Roman ricotta has a flavorful granular consistency that is often used as a topping for pasta or in the ricotta cake - torte di ricotta. Since we do not have Roman ricotta we rely on the best we can find. Check your local Italian market for fresh whole milk ricotta. If not available to you, buy the best possible brand.

Cook 1 pound penne or shells in a pot of boiling salted water until al dente. While the pasta is cooking, combine 8 ounces whole milk ricotta, 1 cup milk, 2 tablespoons freshly grated pecorino romano (parmiginao if you don;t have pecorino) and 2 tablespoons chopped fresh parsley in a large bowl.

Mix thoroughly with a large spoon until you have a soft loose mixture.. If too thick, add a bit more milk.

Drain pasta and add to the bowl. Mix well and serve at once. This should feed 4 to 6 people.

Brodo di Pollo Casalingo - Homemade Chicken Broth

2009-10-21T10:01:00.000-07:00

Poultry and meat broths are essential to cooking many Italian dishes such as risotto, sauces, soups, stews and braised dishes. A favorite cold weather dish in this household is simply brodo with rice or pastini. Making an Italian broth consists of simple ingredients and preparation - meat and scraps from chicken, beef, veal or capon, vegetables, covering with water and simmering slowly on low heat for 2 1/2 to 3 hours. Skimming off the foamy impurities is key to the wonderful flavor.

In a large stock pot or pot put one 3 to 4 pound whole chicken (key for a rich flavorful brodo), around 3 pounds of bones and wings (you can add beef or beef or veal bones and scarps as well, though I tend to use only poultry when making Brodo di Pollo. Toss in a couple of carrots cut into chunks, a couple of celery stalks cut into chunks, a large onion cut into quarters (feel free to toss in some leeks as well though not traditional), and 2 ripe tomatoes. (If you do not have fresh tomatoes, use 2 whole canned tomatoes.

Cover with cold water by two to three inches, place lid on pot askew and bring to a gentle boil by using medium heat.

Reduce the heat to low and skim the foamy impurities from the top of the surface of water. Use a slotted spoon or a skimmer. Simmer 1 1/2 hours.

Remove the whole chicken and set aside. (This is wonderful used for a simple Italian boiled meat dinner. Serve the meat slices with a simple Italian salsa Verde, Mostarda de Cremona or a spicy mustard. The meat can also be used in other dishes not Italian such as enchilada's, served over rice or potatoes with gravy and salads. The uses are endless.) Continue to simmer for another 1 to 1 1/2 hours. Do not salt until the last few minutes of cooking.

Strain broth into bowl/s and place in the refrigerator overnight.

The next day remove the fat from the surface. This gives you basically fat-free broth that is ready to use or freeze.

To Make Brodo di Carne Casalinga - Homemade Beef Broth - Use 4 to 5 pounds of bones and meat scraps from beef and veal. Can also add some chicken meat and scraps. Use the same amounts of vegetables except for tomato, use 1 whole canned otmato or one fresh, and water as in Chicken Broth above and same preparation.

To Make Brodo Vegetale - Vegetable Broth - Use 2 pounds assorted fresh vegetables cut in large pieces, such as leeks, onions, zucchini, peas, asparagus, celery, carrots, spinach and Swiss Chard. Be sure to peel, shell and wash vegetables. Add enough water in a medium pot to cover by 2 to 3 inches. Cook as instructed above bringing to boil, lowering heat to low simmer and skimming foam that comes to the surface. Simmer for about 1 hour. Season with salt; strain, Strain again using a cheesecloth or paper towel lined strainer. Refrigerate for a few days if using soon, or freeze.

Caffe Semifreddo - Coffee Semifreddo

2009-10-10T18:44:00.000-07:00

Semifreddo in Italian means semi-frozen. This recipe creates a dessert which is rich, creamy, and packed full of delicious coffee flavor yet it is simple to make. Though it requires some attention, it is only for a short while and done all ahead of time. This is guaranteed to be a showstopper dessert.

Spray a loaf pan with nonstick cooking spray and then line it with plastic wrap, allowing the excess to hang over the ends and sides.

Place 4 ounces of amaretti cookies in the bowl of a food processor and finely grind. Add 3 tablespoons melted unsalted butter and process until the crumbs are moistened. Press the crumb mixture onto the bottom of the prepared loaf pan. Refrigerate.

Whisk 1/2 sup sugar, 8 egg yolks, 1/3 cup espresso, 2 tablespoons dry marsala and a pinch of salt in a large metal bowl. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowel to touch the water). Whisk the egg mixture until it is thick and creamy and a thermometer inserted into the custard registers 160 degrees F. This process takes around 5 minutes. Set the custard into another bowl of ice to cool completely.

Using an electric mixture, beat 1 cup double (heavy) cream and 1/4 cup of sugar until firm peaks form.

Using a large rubber spatula gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust.

Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours and up to 3 days. When ready to serve, unfold the plastic wrap, invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch or so slices and serve. This will serve 8 people.

Pollo al Forno con Patatine, Pancetta, e Aglione - Roasted Chicken with Potatoes, Pancetta and Herbs

2009-10-08T11:57:00.000-07:00

You must believe at this point that all we eat is rich Italian dishes in this house, but that is far from the truth. We eat a lot of chicken usually prepared very low-fat using skinless boneless breasts. However we do adore an outstanding roasted chicken once in a while. To achieve the best results the key is to roast at a high temperature which gives the chicken a crispy skin and a moist meat. The following preparation is a typical dish of Bologna's countryside trattorie that would still be serving traditional dishes of the area. This type of dish brings back memories of my grandmothers cooking.

Cut 1 large (5 to 6 pounds) chicken into 8 serving pieces. Wash and dry with paper towels and place the pieces in a large bowl and add 1/3 cup olive oil (or up to 1/2 per personal taste). In a small bowl combine 2 tablespoons chopped rosemary, 2 tablespoons thyme leaves (traditional you would use 2 tablespoons chopped fresh sage, however we are not that crazy about the flavor of sage in this household) and 2 cloves of minced garlic. Add this mixture called aglione in Italian, which is a mixture of chopped herbs with salt to the chicken. Season with salt and pepper. Mix everything well. I find it easiest to use my hands. Cover and refrigerate for a few house. Remove the chicken from the fridge 1/2 hour before roasting.

Preheat the oven to 450 degrees. when the oven is good and hot, peel 3 large potatoes ( I use red or Idaho mostly) and cut them into 1-inch pieces. Add them to the boil with the chicken and mix well to coat with the herb mixture. Transfer the chicken, potatoes and any herbs and oil left at the bottom of the bowl into a jelly roll pan. This will give you the best browning capability. Place on the middle rack of the oven and roast for about 40 minutes. At this point the chicken and potatoes should be richly browned and crisp, and should stick a bit to the bottom of the pan.

Ass 2 to 3 ounces of pancetta thickly sliced and diced to the pan and stir in. Roast another 3 to 5 minutes longer. Note: To keep aglione - chop all the herbs with the garlic and salt and place in a small airtight container or jar. Be sure to cover tightly and refrigerate up to 2 weeks.

While I am going on about roasting chicken, I will share another favorite version in our house. It isn't Italian however it is incredibly simple and delicious. It produces aromatic and flavorful pan juices which makes a spectacular tasting gravy.

1 - 5 pound whole chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 Meyer lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 large yellow onion, thickly sliced
1 cup chicken stock
2 tablespoons flour

Preheat oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out and remove any excess fat and pat the outside dry. Place the chicken in a roasting pan. Salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the melted butter and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wings tips under the body of the chicken. Scatter the onion slices around the chicken.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil to rest and prepare gravy if you so wish.

Note: I also add thick slices of potato along with the onions at times. You can use rosemary in place of the thyme, or use a combination of both. When making gravy, I prefer the taste of the thyme alone.

Tagli di Agnello Cotti - Grilled Lamb Chops

2009-10-02T13:13:00.000-07:00

Simply marinated and cooked quickly in a skillet, this is a dish full of Italian flavor and a favorite in my house. This dish is a good entertaining entree as well.

You will need:

2 tablespoons extra-virgin olive oil

2 large garlic cloves

1 tablespoon fresh rosemary leaves, coarsely chopped

1 teaspoon fresh thyme leaves

1/2 teaspoon kosher salt

Freshly ground pepper

6 loin lamb chops (each about 3/4 inch thick)

In a food processor fitted with a metal blade, blend all the ingredients except lamb chops to form a paste. Rub the paste over the lamb chops and marinate for at least 30 minutes and up to 4 hours.

Heat a grill pan or a nonstick skillet until almost smoking. Add the chops and sear for 2 minutes on each side. Reduce the heat to medium and cook chops to desired doneness, about 3 minutes longer per side for medium-rare.

Note: You can play with this, using a different combo of herbs and flavored salts. This paste also works wonderfully with a full rack of lamb (just double recipe), or for a leg of lamb (triple recipe).

Penne alla Fornaia - Penne with Tomatoes, Pesto, and Ricotta

2009-10-02T10:38:00.000-07:00

If there is one thing that unites Italians everywhere, I would say it is pasta. They are in love with pasta. They argue about it, and they can not let a day go by without it. I love this particular pasta dish best in the summer when there are vine ripen tomatoes and fresh basil in the garden. You can also use imported canned Italian tomatoes (I recommend San Marzano) as you will find below. Finding a good Italian whole milk ricotta is important to the flavor of this sauce as well. Shop your local Italian market or deli for a good Italian ricotta, if not buy the very best brand you can find.

Place 4 cups canned imported tomatoes with their juice through a food mill or strainer to remove seeds.

Heat 2 tablespoons to 1/4 cup olive oil in a large skillet over medium heat and add 1/3 large red onion finely diced and 1 garlic clove minced. Cook and stir until onion is soft, 4 to 5 minutes.

Ass 1 cup of dry white wine and cook until the wine is almost all reduced.

Stir in the tomatoes and cook uncovered for 8 to 10 minutes. The sauce will start to reduce and thicken and reduce some.

Add 2 tablespoons pesto and mix in well. Season with salt and pepper to taste. Add 3 tablespoons ricotta and mix well with a wooden spoon until it is incorporated completely into the sauce.

While the sauce is cooking, boil penne in a large pot of salted water until tender but al dente.

Drain the penne and add it to the sauce. Mix well.

Serve immediately sprinkled with freshly grated parmigiano.

Note: You can use your favorite recipe for pesto in this recipe or a store-bought pesto though it won't taste as fresh as it will if you make your own. I will add my recipe for pesto soon.

Frittata alle Zucchine e Pecorino - Frittata with Zucchini and Pecorino Cheese

2009-10-01T14:09:00.000-07:00

Frittata is something that I remember both Nana and my great-Italian aunts making for an addition to an antipasto course. Thick slices of warm, room temperature or cold frittata along with slices of salami, prosciutto, coppa and other Italian cold cuts, marinated artichoke hearts, and olives. I enjoy frittata for lunch or a light dinner entree as well. Try a fritatta sandwich it will surprise you. I like frittata at room temperature or cold the best.

I do not know how Nana prepared her frittata however it seems to me my great-aunt Josie baked her in the oven, or at least finished it off in the oven. I make it that way and I also make it as in this recipe, cooked totally in a skillet on the stove top.

Heat about 1/3 cup olive oil in an 8-inch non-stick skillet over medium heat. Add 1/2 pound small zucchini sliced into thin rounds, and cook stirring as you do, until the zucchini soften some and become lightly golden, around 5 minutes.

Add i clove garlic finely minced and stir a couple of turns. Beat 3 tablespoons of pecorino and 2 tablespoons minced parsley into 6 beaten eggs in a large bowl. Season with pepper and salt if you think necessary. I usually find the pecorino has enough saltiness in the dish for my taste.

Remove the zucchini from the skillet with a slotted spoon and stir them into the egg mixture. Return the egg mixture to the skillet and cook over medium heat until the bottom of the frittata is set and golden, around 5 minutes or so.

Put a large plate over the skillet and invert the frittata onto the plate. Slide it back into the skillet to cook the other side, Cook until the bottom is lightly browned, around 4 minutes longer.

Slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature. This makes enough for 4 as an appetizer, 2 as an entree.

Pasta al Forno con la Besciamella - Pasta Baked with Bechamel and Parmigiano

2009-09-28T21:56:00.000-07:00

This is a simple, inexpensive dish to prepare. It can feed a crowd or a few. The beauty of this dish is that it can be made completely ahead of time and baked at the last moment. The baked penne ooze velvety bechamel and melted parmigiano. Italian comfort food at its best.

Heat 3 cups milk in a small saucepan over low heat. Melt 6 tablespoons unsalted butter in a medium saucepan over medium heat. When the butter foams, add 5 tablespoons flour. Lower the heat to medium-low and stirring, cook about 2 minutes, without letting the flour burn.

Remove the saucepan from the heat and pour in the milk all at once. Mix enthusiastically to prevent lumps. Place saucepan back on low heat, season with salt to taste, and cook gently,stirring constantly until the sauce has a medium-thick consistency. This takes around 3 to 5 minutes. If the sauce is too thin, cook a bit longer. If too thick add a bit more milk. Cover the pan and set aside until ready to use.

Preheat oven to 375 degrees F. Generously butter a 9 by 13-inch baking dish. Bring a large pot of water to a boil. Add about 1 tablespoon salt and 1 pound of penne. Cook uncovered over high heat 7 to 8 minutes. The penne shouldn't be totally cooked because it will cook more in the oven. Drain the pasta and place in the baking dish.

Stir in 1/4 teaspoon freshly ground nutmeg to the bechamel.

Add the bechamel to the pasta and mix in well.

Sprinkle the penne with 3/4 cup freshly grated parmigiano. Sometime I use 1/2 cup grated Vella dry Jack from Sonoma, CA and 1/4 cup pecorino romano. Dot with 3 tablespoons unsalted butter that has been cut into small pieces. Bake until the cheese melts and the penne has a golden color, around 15 minutes or so. Serve hot.

Buon Appetito!

Caffe Corretto

2009-09-18T08:54:00.000-07:00

This is a warming after dinner drink on a cold winter evening. Cozy up by the fire and enjoy a cuppa. In fact in the cold mountains of Italy this is a warming drink all day long. For each serving; add a shot of grappa (an unaged brandy, originally from Italy, distilled from the pomace of a wine press) to a demitasse of espresso and just a dash of sugar. Have lemon rind to stir/dip for added flavor.

Salsa della Carne con il Vitello e la Crema - Meat Sauce with Veal and Cream

2009-09-17T08:48:00.000-07:00

This is a lovely sauce, layered with distinct flavors that blend gently to make this a favorite in my household. The light flavor of the veal and prosciutto, layered with the aromatics of the carrot, onion and parsley, the hint of Marsala and nutmeg grounding the sauce, and a touch of cream taming the tomato and adding a slight richness to the sauce. Dishes such as this cooking on the stove top bring a sense of place and a warm soul to my kitchen.

Melt 4 tablespoons of butter in a cooking pot over medium heat. Add finely minced 1 small carrot, 1 small onion and 2 tablespoons parsley and cook, stirring now and then, until the onion is pale yellow and soft, perhaps 4 to 5 minutes. Add 10 ounces of ground veal and 1/4 pound sliced prosciutto finely diced and cook, until the meat is no longer pink, stirring now and then.

Add 1/2 cup dry Marsala wine and cook until it is almost all reduced. Stir in 3 cups strained or crushed canned tomatoes, 1 cup chicken broth, 1/4 teaspoon freshly ground nutmeg, and season with salt and pepper.

Cook, uncovered over low heat (gentle simmer) 45 minutes or so, until the sauce has a medium-thick consistency.

During the last few minutes of cooking add in 2 tablespoons double (heavy) cream and stir a few times. While the sauce is cooking, cook penne rigatta, fresh made gnocchi de patate (potato gnocchi), spaghetti, noodles or rice to serve with the sauce. When serving, top with freshly grated parmigiano. I like to stir in perhaps a 1/2 cup of the cheese to potato gnocchi and sauce.

Ostruzione della Prugna - Plum Jam

2009-09-16T13:21:00.000-07:00

Keeping with the tradition of Nana's Italian-American kitchen I have found that I love to can. Using produce from my own garden or from the local farmers market is a great way to bring fresh homemade goods to my family and friends. It's rewarding as well. The plums I used for this jam are from our daughter Theresa's yard.

In a 8-qt pan, combine 4 1/2 cups of peeled, pitted and crushed plums with 7 1/2 cups of sugar. Cover and let stand for 20 minutes.

Remove the cover and over medium-low heat, stirring constantly, heat the mixture until the sugar completely dissolves. Increase the heat to medium-high and bring to a boil. Boil for 2 minutes, stirring gently. Remove the pan from the heat and skim off the foam.

Return the pan to the heat and bring to a boil; boil for 1 minute stirring constantly. Remove the pan from the heat and skim off the foam.

Stir in 1/2 teaspoon unsalted butter and once again over medium-high heat bring the mixture to a full rolling boil, stirring constantly. Stir in an entire 3 ounce pouch of liquid pectin; return to a full boil, stirring constantly. Boil, stirring for 1 minute. Remove the pan from the heat and skim off foam. It is important to skim off the foam all three times since the plums and stirring make a lot of foam and you do not want that in your jars of jam.

To prevent the jam separating in the jars allow the jam to cool 5 minutes before filling your hot jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1.4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.

Process 1/2 pint jars in a 200 degree F water bath for 10 minutes, pint jars for 15 minutes. Cool jars on a wire rack, leaving at least 1-inch space jars for air to circulate to cool.

The finished product with sun from the window shining on the jars.

Ostruzione della Pesca - Peach Jam

2009-09-12T10:38:00.000-07:00

One thing I remember well from Nana's Italian-American kitchen is that she did a lot of preserving. This is something I taught myself to do last year and it has become something I thoroughly enjoy. I love opening the pantry and browsing jars of foods I did myself from homegrown or farmers market produce. Here is a recipe for peach jam that I made a last month from peaches from our daughters garden.

Ingredients Needed:
4 cups peeled, pitted and crushed yellow peaches (3 1/2 to 4 pounds)
1/4 cup strained fresh lemon juice
7 1/2 cups sugar
1/2 teaspoon unsalted butter
1 (3 ounce) pouch liquid pectin

In an 8 quart pan, combine the peaches and lemon juice. Stir in about half the sugar. Cover the pan and let stand for 20 minutes.

Remove the cover. Stir in the remaining sugar and the butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high, and bring the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly for 1 minute. Remove the pan from the heat. Skim off any foam.

Return to the pan to the heat and bring the mixture to a full rolling boil. stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan form the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 degree F (93 C) water bath for 10 minutes, pint jars 15 minutes.

NOTE: When preparing peaches, cut the fruit in quarters and remove the red fibers from the center before crushing the fruit. The fibers can be tough and stringy when cooked, and the red streaks in the jam can detract from its appearance. This makes about 8 half-pint jars.

Polla alla Cacciatora Bolognese - Chicken Hunter-Style Bologna

2009-09-08T08:00:00.000-07:00

There are many versions of Cacciatore. I think every Italian-Amercian cook has their way of cooking this chicken dish. I have my own version, and over the years have also tried different ways to cook this dish. This version has pancetta and marsala as part of the ingredients.

To make the cacciatore; Cut a 4 to 5 pound chicken into 8 serving pieces, coat generously with flour, shaking of excess. Heat olive oil (3 to 4 tablespoons) in a large skillet over high heat; add the chicken and cook until golden on all sides. Don;t crowd the chicken pieces in the pan. Cook in two batches if necessary. Remove chicken pieces to a plate. Turn the heat down to medium and add 1 medium onion finely minced, 3 ounces of pancetta, chopped, 3 garlic cloves minced and 2 tablespoons minced fresh rosemary; cook until it begins to color.

Return the chicken to the pan, then turn heat to high and add 1 cup dry Marsala. Cook and stir until the wine is almost reduced then add 3 cups strained canned tomatoes and season with kosher salt and freshly ground black pepper. Bring to a boil, cover with lid askew, lower heat to low and cook slowly, turning the chicken a few times while cooking, for 1an hour or so. Serve hot with soft or grilled polenta, crusty bread or my husbands favorite way with steamed rice.

Ossobuco con Porcini - Veal Shanks with Porcini Mushrooms

2009-09-07T11:24:00.000-07:00

Both my husband and I love ossobuco; the flavors of the tender meat that falls off the bone and melts in your mouth. We are most familiar with the classic Ossobuco alla Milanese which is cooked in white wine, broth, tomato and vegetables topped with an herb gremolata. Veal shanks can be cooked in many different ways, the main thing is to cook them very slowly with other flavorful ingredients to make them shine. After having ossobuco with porcini mushrooms recently in an Italian restaurant rated as one of the top ten in the United States I wanted to try the same version at home. (Side Note - my mother loved bone marrow and taught us that it is considered a delicacy in Italy. I never appreciated that when I was a child, but I understand fully now and savor the treat.)

Soak 1 ounce of imported dry porcini mushrooms in 2 cups of lukewarm water for 20 minutes. Strain the porcini and reserve the water. Rinse the mushrooms under cold water and chop them roughly. Line a strainer with a double paper towel and train the porcini water to remove dirt deposits, reserving 1 cup of the liquid. Dredge 4 to 8 veal shanks (2 to 4 pounds) cut about 2 inches thick in flour, shaking off excess.

Heat 2 tablespoons unsalted butter with 2 or 3 tablespoons olive oil in heavy large skillet over medium heat. When butter and oil is hot (butter will start to foam) add the veal and cook until both sides are golden. Transfer the meat to a plate.

Add 1 large carrot and 2 celery stalks that have been diced to the skillet, and cook and stir until they are golden.

Add the porcini and stir into the vegetables.

Return the veal to the skillet and add 1 cup of dry Marsala wine. Cook until the Marsala is almost reduced.

Add 1 cup beef broth, 1 cup canned imported strained tomatoes, domestic tomato sauce or crushed tomatoes and the reserved soaking water. Bring to a boil, cover the skillet with the lid askew, turn heat down to low, and cook until the meat begins to fall away from the bone, 1 1/2 to 2 hours or so. Stir in 2 tablespoons chopped parsley.

Serve with soft polenta, or orzo drizzled or not with saffron oil.

Ricotta e Spinaci Gnocchi con Burro e Parmigiano - Ricotta and Spinach Gnocchi with Butter and Parmigiana

2009-09-06T12:21:00.000-07:00

Gnocchi is a dish we enjoy eating in this house once in a great while. When I do make them, we always find this version with ricotta and spinach pleasingly addictive.

To make the gnocchi; in a large bowl place 1/2 cup whole milk ricotta, 1 cup of flour (bleached or unbleached. Italian cooks generally use unbleached flour when making pasta and gnocchi. Only difference is color; bleached is whiter), 1 large egg, 2 tablespoons finely chopped cooked spinach, fresh or frozen, 1/2 cup grated parmigiano, 1/2 teaspoon freshly grated nutmeg and 1 to 2 teaspoons salt. Work it with your hands to mix until all the ingredients stick together forming somewhat of a dough.

Put the mixture on a granite/quartz counter top or wooden board and knead lightly for 2 to 3 minutes, adding gradually up to 1/4 cup of flour if the dough sticks to the counter or your hands. When you have a soft, pliable dough and only a little sticky, divide it into pieces about the size of small oranges:

Using both your hands, roll out each piece of dough with a light back and forth motion:

The dough will stretch out as you roll lightly back and forth with your hands, creating a long thin roll.

You want the thickness about the size of your pinky finger:

Cut each roll into about 1/2 to 1 inch pieces and place the gnocchi on a floured baking sheet.

At this point you can cook them or place them in the fridge uncovered for several hours or even overnight. These gnocchi can be in the fridge longer than traditional potato gnocchi without losing texture, which makes them a great dish to serve when entertaining since they cook so quickly as well.

When ready to cook the gnocchi, bring a large pot of water to a boil. Have a large skillet ready with 4 tablespoons unsalted butter.

Add a tablespoon of salt to the boiling water and the gnocchi. Cook over high heat until the gnocchi float to the top of the water, 1 to 2 minutes. In the meantime, melt the butter in the skillet. When gnocchi are cooked, remove from water with a skimmer or slotted spoon, draining off the excess water over the pot. Put gnocchi in the skillet with the butter and add about 1/3 cup freshly grated parmigiano. Add salt to taste if needed. Stir to coat gnocchi and cook less than a minute. Serve at once. You can top with more parmigiano if desired.

Le Prugne Secche Hanno Cucinato in Marsala - Dried Prunes Cooked in Marsala

2009-09-06T11:07:00.000-07:00

The Italians believe that prunes help digestion so that is most likely why they are so popular in Italy both for breakfast and after meals.

To make this simple dish, put 3/4 pounds of dried prunes in a non-reactive saucepan. Add the juice of 1 lemon, 1/3 cup sugar and 1 cup dry Marsala wine. Let stand at room temperature for 2 1/2 to 3 hours.

Cook the prunes over medium heat, lowering heat as needed to keep a good simmer going as they cook. Cook for about 10 or 15 minutes, until the prunes are tender. Pour into a serving bowl and cool to room temperature before serving. These prunes taste even better the next day. Serve at room temperature. This should be enough to feed 4 people.

Pesche Marinate in Vino Rosso - Peaches Marinated in Red Wine

2009-09-05T09:59:00.000-07:00

My favorite way to end a meal is with fruit and/or cheese. This is a very simple and popular Italian preparation. You can marinate peaches, berries, oranges, or cherries in red wine, sweet Marsala wine, or lemon juice and sugar. My fathers favorite way to eat sliced strawberries was by sprinkling them with sugar and marinating them in sweet Marsala wine.

To make this lovely simple dessert; peel, pit and slice one peach per person. I always remove the hard red area on the peach where the pit was since it is tough, rough and not pleasant to bite into. Place sliced peaches in a bowl. If your peaches aren't sweet enough on their own, add granulated sugar to taste. Pour red wine over just to cover fruit; mix gently. Cover bowl and refrigerate for 1 hour. Fill a pretty serving glass, stemmed glass or dessert bowl with peaches and enough wine to almost cover them, serve and enjoy. My favorite wines to use in this dish are VJB Vineyards & Cellars (Kenwood, CA) Syrah or Zinfandel, an Italian imported Lambrusco, or Schugs (Sonoma, CA) Sparkling Pinot. You can also use Prosecco for a different taste.

La Macedonia de Frutta Fresca - Fresh Fruit Salad:

A fresh fruit salad I understand is a favorite way for Italians to end a meal in a Trattoria. It is a favorite way to end my meals at home. Here are some tips to create one in your kitchen; use a variety of fresh fruits that are in season, peel those that need it, and cut all approximately the same size. On the small size, perhaps an inch, and place in a large bowl, add sugar to taste and stir in with sweet Marsala wine, brandy, fresh lemon juice, port, or sweet white wine. It should be refrigerated for an hour or so, and served cold.

Patate Calde in Insalata - Warm Potato Salad

2009-09-03T09:54:00.000-07:00

This is another of the really basic, homey dishes of Italy that taste so delicious. The great taste of these simple dishes comes down to the quality of the ingredients you use. This salad is good as an accompaniment to meat, fish or poultry, or even good old American grilled foods. One of my favorite ways to eat it is along with a platter of assorted cheeses and good crusty sour dough bread to soak up the beautiful green extra virgin olive oil I like to drizzle around the platter.

To make this dish: Place 2 pounds of boiling potatoes (old ones will absorb more of the oil and vinegar because they are drier and starchier) in a large saucepan and cover them generously with water. Bring to a boil over medium heat and cook until tender, about 45 minutes to an hour.

Drain the potatoes and then peel them as soon as they are cool enough to handle. Slice them into rounds (not too thick). Place the potatoes in a large bowl and season with kosher salt and freshly ground black pepper. Add 1/3 to 1/2 cup good-quality extra virgin olive oil (this depends on your taste), 1/4 cup of red wine vinegar and 2 tablespoons minced fresh parsley. Mix well, not worrying if the potatoes break up as you do. Adjust the seasonings if necessary and serve warm.

Zuppa de Cipolle e Pane - Onion and Bread Soup

2009-09-03T07:58:00.000-07:00

This soup can be served either hot or at room temperature. At room temperature you can really taste the sweetness of the onions. The bread which cooks slowly with the onions, gives a creamy texture that is very pleasing. Broth and wine are used in equal portions which gives the soup its distinct flavor. You can reduce the amount of wine and increase the amount of broth if you like. Like many soups, this is even better the next day. Between the lovely color of the soup, the texture and flavor, I have a hard time putting my spoon down. A nice, not overly tannic, fruity Chianto Classico goes perfectly with this dish.

Ingredients Needed to Make This Dish:

5 tablespoons olive oil
8 large red onions, peeled, halved and sliced thinly
1 tablespoon sugar
6 cups chicken broth, preferably homemade (canned can be used)
6 cups dry white wine
1 cinnamon stick
6 slices several-day-old Italian bread, broken into pieces (I use SF Sour Dough here in CA)
Kosher salt to taste
Freshly grated parmigiano

Preheat oven to 350 degrees F. Heat the oil in a large pot over medium heat. Add the onions and cook, stirring, until the onions are pale pink.

Sprinkle with the sugar and mix. Add the broth and wine, then the Cinnamon stick and bring to a boil.

Cover the pan with a sheet of aluminum foil and place in the oven.

Cook 1 hour then remove the foil and add the bread, mixing well.

Cook uncovered another 30 minutes.

Remove the soup from the oven and discard the cinnamon stick.

With a wire whisk beat the soup lightly until the bread is completely broken down and the soup achieves a smooth, thick consistency. Season with salt. Serve hot or at room temperature, topped with parmigiano.

Cipolle Rosse in Aceto de Vino - Red Onions in Wine Vinegar

2009-09-01T13:14:00.000-07:00

I fondly remember the times as a little girl I sat on my Nono's lap at the wooden kitchen table in Nana's San Francisco kitchen, and shared bowls of these delicious preserved red onion wedges in vinegar. We ate them by dipping them in olive oil. I loved everything about them; the tart taste of vinegar, the crunchy bite, the vinegar mixed with the taste of good-quality olive oil, and sitting on my Nono's lap. I never stopped thinking about these special onions and the memories I associate with them. Last year I began teaching myself to preserve foods, and the first thing I worked on was the onions Nana used to can. They are simple to make and a real treat to eat.

Cut 2 1/2 pounds peeled small red onions into 6 to 8 wedges or slice into 1/4-inch slices. In a large pan, combine 4 1/2 cups red or white wine vinegar (my family likes the wedges in red wine vinegar and the slices in white wine vinegar - do not use distilled white vinegar), 1/2 cup sugar and 1 teaspoon whole black peppercorns. Over medium-low heat, gradually heat the mixture, stirring constantly, until the sugar is completely dissolved.

Increase the heat to medium-high and bring the syrup to a boil. Reduce the heat and simmer for 5 minutes. Add the onion wedges or slices and heat for 5 minutes. Remove the pan from the heat. Pack the hot onions into hot pint jars (makes enough for about 4 pint jars), leaving 1/2-inch headspace. Using a bubble freer or plastic knife, remove any air bubbles. If necessary, add more syrup to maintain the headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.

Process jars in a 180 to 185 degrees F water bath for 30 minutes. Use the sliced red onions in white wine vinegar (or red wine vinegar) on salads, as part of an antipasto platter (wedges work well for this too) hamburgers and roast beef sandwiches. Sometimes the simplest things in life are the very best things.

NOTES: When preserving foods it is imparative to use hot jars when adding hot liquid. I usually wash and dry them in the dishwasher and try timing the end of the cycle near the time I will be filling the jars. Heat your lids in a small pan of water that has been brought to a simmer and removed from the heat. Cover the pan and allow the lids to heat for at least 10 minutes. Keep the lids hot until needed.

Be sure to fill the jars all the way up with liquid to the given headspace required for keeping your food preserved at its best. Foods can turn brown/ go bad if the jars are not filled properly.

To process jars make sure that you use a candy or canning thermometer to check the water temperature in the water bath. Process the jars at the temperature and for the length of time specified in the recipe. Do not shorten processing time, or any bacteria in the jars may not be killed and the lids may not seal properly.

When you remove the jars from the water be careful not to tip the jars. Place the jars on a wire rack leaving at least an inch between jars for air circulation to cool. Use a clean towel to carefully blot any standing water from the tops of the jars. Allow the jars to cool for 12 to 24 hours. Listen for the popping sound made by the lids as jars cool and seal. After 24 hours check all seals to make sure that they are sealed. Press down in the center of the lid. If the lid remains down, the jar is sealed and safe for storage. If the center of the lid pops up, the jar is not sealed and you can then store the jar in the refrigerator and use the contents within a month. Or you can empty the contents into a pan, heat and reprocess in a clean jar with a new lid.

Remove the screw rings and lable and date the jars for storage. Store jars in a cool, dry place.

Spaghetti con Pancetta, Pecorino e Pepe Nero - Spaghetti with Pancetta, Pecorino Romano & Black Pepper

2009-09-01T09:33:00.000-07:00

When I was a very small girl I wasn't fond of red sauce on my pasta so Nana would make mine with what I thought was just butter and freshly grated Parmesan cheese. When I tried making this myself a few years back, I found it to be dry, sticky and not the greatest flavor. I have learned the secret that Italian housewives use when making a simple pasta dish with only a few tablespoons of butter, oil, pancetta, or vegetables, and that is adding a bit of the starchy pasta water to the skillet, which in cooking down moistens the pasta and thickens the sauce.

This dish is called Spaghetti all'Amatriciana Bianca in Roma by those born and raised there. They claim that this dish is most authentic to the red sauce version. In the Roma version you would use dried red pepper flakes, adding them when you do the pancetta to add not only spice but heat to the dish. Whether you choose to use black pepper or dried red pepper flakes in this dish, the pepper is the key ingredient. Without it the pasta is on the bland side.

Ingredients Needed to Make This Dish:

1/4 cup extra virgin olive oil
3 tablespoons unsalted butter
1/4 pound thickly sliced pancetta, cut into small strips
Kosher salt to taste
1 pound spaghetti or bucatini
2 tablespoons chopped fresh parsley
1/4 cup freshly grated pecorino romano cheese or 1/3 cup freshly grated parmigiano
Freshly ground black pepper to taste

Heat olive oil and butter together in a skillet over medium heat.

When the butter foams add the pancetta. (If you chose to use dried red pepper flakes, add them now as well. Start with a pinch and go from there to taste.) Cook gently, over medium heat (or lower if browning too fast), until the pancetta is lightly golden, 2 to 3 minutes or so.

Bring a large pot of water to boil; add 1 tablespoon salt and the spaghetti. (I use Barilla Plus multi grain spaghetti.) Cook, uncovered, over high heat until the pasta is cooked al dente (tender but firm to the bite). Scoop out 1/2 cup of the pasta cooking water and reserve. Drain the pasta and add it to the skillet.

Stir in the reserved pasta water, parsley, and cheese. Mix over low heat until the pasta is well dressed with the sauce. Taste and season with salt if necessary (the pancetta is already quite salty) and add your black pepper to taste. You will use more than you normally would put in most dishes. Serve piping hot with a bit more cheese.

Pastas Frescas Caprese del Verano - Summer Fresh Pasta Caprese

2009-08-31T14:24:00.000-07:00

This dish is full of fresh summer flavors combining ripe heirloom tomatoes, fresh mozzarella and basil plucked from my garden. The dish is not hot when served, but warm. I do not know if they serve something like this in Italy, but it is a refreshing and enjoyable summer pasta dish we enjoy here in California.

Ingredients Needed To Make This Recipe:

1/4 cup extra-virgin olive oil
1 small garlic clove, minced
1 small shallot, minced fine (about 2 tablespoons)
Kosher salt and freshly ground black pepper
1 1/2 pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
12 ounces fresh mozzarella, cut into 1/2-inch cubes
1 pound gemelli or any other curly or tubular pasta
1/4 cup chopped fresh basil leaves
Juice of 1 lemon, if needed
2 teaspoons sugar, if needed

Whisk oil, garlic, shallot, salt and pepper together in bowl. If tomatoes are not ripe add the juice of 1 lemon and 2 teaspoons sugar. Add tomatoes, gently toss and set aside. Do not marinate for for longer than 45 minutes or the tomatoes will turn to mush.

Meanwhile place cubed mozzarella on a plate and freeze until slightly firm, about 10 minutes or so.

Bring 4 quarts water to rolling boil in a large pot. Add 1 table spoon kosher salt and pasta. Cook until al dente. Drain well.

Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes. stir in basil; adjust seasonings with salt and pepper. Serve immediately. This is a pasta dish that is good on a summer evening, a summer luncheon and served cold it makes a delightful pasta salad.

Insalata Caprese - Salad of Capri

2009-08-31T09:03:00.000-07:00

Two plentiful crops in our summer garden is basil and tomatoes that go together in this traditional Italian salad. Some sources say this salad originated on the isle of Capri and others say that may not be so. One thing is for certain, this salad is served in almost every restaurant in Italy. The layers of tomato, mozzarella and basil signify the red, white and green of the Italian flag.

Insalata Caprese is simple to make and you can assemble it in a variety of ways. Start with slicing fresh ripe tomatoes preferably from your garden or Farmers market. Using a variety of different color heirloom tomatoes we can find so readily here in California makes a stunning presentation on a platter. Slice soft fresh mozzarella; try to keep the slices consistent with the size of the sliced tomatoes. You can place the tomato slices on a serving platter slightly overlapping or just lay flat on the platter. Place a slice of fresh mozzarella on top of each tomato slice. You can be creative and stand the tomato slices on end and wedge a slice of mozzarella between each one. Take fresh basil leaves that have been washed and use as you prefer to serve the insalata. You can place a whole basil leaf on top of each stack, or on every other one, or in-between the standing ones. Personally I like to chiffonade the basil by rolling a stack of leaves together and slicing thinly, then sprinkle the cut basil over all. Drizzle a little good-quality olive oil to your taste. Season with kosher salt and freshly cracked black pepper. I do like to add balsamic vinegar as well when using burrata - a very soft, creamy fresh mozzarella. The balsamic goes so well with it.

Another way I like to make insalata Capese is to use grape tomatoes as seen in the picture above. Using different colors makes a nice presentation. Cube the fresh mozzarella to about the same size as the halved grape tomatoes. Add basil chiffonade and drizzle with good quality olive olive. Season with kosher salt and freshly cracked black pepper. You can also drizzle on some balsamic if you desire. This presentation works very well when entertaining and serving buffet style. You can easily scoop it from the bowl, and eat it from your plate if you are not sitting at a table. This is definaitely a summer Italian delight.

Goulash alla Triestina - Beef Stew Trieste Style

2009-08-30T13:40:00.000-07:00

After years of reading about the dishes of different regions of Italy, I have learned that there are dishes instantly identified with a city -- the black risotto of Venezia , the fettucine all'Alfredo of Roma, the tortellini of Bologna and the goulash of Trieste. This melt in your mouth stew preparation with a dense wine-tomato sauce made sweet by onions is one my husband and I instantly fell in love with. The secret to a good stew is in the long, slow cooking. After browning the meat, this will cook all by itself, needing only an occasional stir. I love dishes such as this that are simple to prepare and fill the house with mouth-watering aromas while they slowly cook. This is nice served with slices of fried polenta. My very American husband enjoys it best served over egg noodles.

The Ingredients Needed to Make this Dish:

1/4 cup olive oil
2 pounds stew meat, cut in about 1-inch pieces
2 large onions, thinly sliced
Kosher salt and freshly ground black pepper to taste
1/2 teaspoon paprika
3 to 4 bay leaves, crumbled
1/4 cup red wine vinegar
2 cups dry full-bodied wine (I am not a fan of Merlot, but like it used in this dish)
2 cups canned crushed tomatoes in puree (I prefer Muir Glen) - Again I have used crushed over can whole and put through a food mill. Use either one you choose.
1 1/2 cups meat broth, preferably homemade (50% less salt canned beef broth can be substituted)

Heat the oil in a large skillet over high heat. Add the meat and cook, stirring, until it is lightly browned on all sides, perhaps 4 to 5 minutes. Transfer meat to a plate, reduce the heat to medium/medium high and add the onions.

Cook and stir until the onions are lightly golden, 4 to 5 minutes.

Return the meat to the skillet and season with salt and pepper. Add the paprika, bay leaves, and vinegar, and stir once or twice. Add the wine and cook, stirring, until it is reduced by half, 6 to 7 minutes.

Add the tomatoes and 1 cup of the meat broth and mix well. Cover the skillet, leaving it slightly askew, and reduce heat to low. Simmer 1 1/2 to 2 hours, or until the meat can be cut with a fork, stirring a few times. If the sauce dried too much during cooking, add some more meat broth.

The stew served over egg noodles. This serves 4 to 6 people, depending on size of appetites.

Pollo alla Cacciatora Milanese - Chicken Hunter-Style from Milan

2009-08-28T14:17:00.000-07:00

I have read that in the trattorie of Milan, rabbit, pheasant, lamb or chicken are often cooked alla Cacciatore. This preparation implies a method of cooking that gives the dish a rustic and robust quality. In Milan the key ingredients to this simple dish is dried porcini mushrooms whose woodsy flavor enriches the depth of flavor in this slowly cooked dish. Serve with soft, grilled or roasted polenta. The best part is the leftover sauce, which makes a delicious second meal tossed with penne, rigatoni or any pasta type you enjoy. A Note: Traditonally Italian cooks are light on the tomatoes. In this dish because of making a pasta sauce as well for a second meal, I like to use the canned crushed tomatoes in puree over whole canned Italian tomatoes that have been put through a food mill to puree and remove seeds which is more tradtional in most Italian recipes using can tomatoes. I like the thicker texture the crushed tomatoes in puree gives the sauce.

Ingredients:
1 oz dried porcini mushrooms, soaked in 2 cups lukewarm water for 20 minutes
1/4 cup EVOO (extra-virgin olive oil)
2 cups flour
1 chicken (3 to 4 pounds) cut into pieces, washed and dried with paper towels
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 large yellow onion, minced (about 1 1/2 cups)
2 garlic cloves, minced
2 tablespoons minced fresh rosemary
2 tablespoons chopped Italian parsley
1 cup dry white wine (I usually use Gaetano D'Aquino Delle Venezie 2007, a reasonably priced Pinot Grigio with a dry flavor and slightly bitter end)
1 (28 oz) can Crushed tomatoes in puree (I prefer Muir Glen brand)

Drain the mushrooms reserving the soaking liquid. Rinse the mushrooms well under cold running water, then chop coarsely. Line a strainer with a few layers of paper towels and strain the soaking liquid into a bowl to get rid of the sandy deposits. Set aside.

In a large deep skillet, heat the oil over medium-high heat. Flour the chicken pieces lightly and add to the skillet skin side down. Season with salt and pepper to taste and cook, turning only once, until golden brown on all sides, about 5 minutes per side. Transfer to a plate.

Discard the oil and add the butter, returning the skillet to medium heat. When the butter begins to foam, add the onion, garlic, rosemary and parsley. Cooking, stirring until the onion is lightly golden and soft, perhaps 6 minutes.

Add the porcini and wine, stirring with a wooden spoon, scraping up all the bits on the bottom of the pan, until the wine is almost evaporated.

Add the tomatoes and 1 cup of the porcini liquid, then lightly season with salt and pepper.

As soon as the sauce begins to bubble, return the chicken to the skillet, reduce heat to low, and partially cover. Cook, stirring occasionally, until the meat is tender and the sauce has thickened nicely, about 40 to 50 minutes. If needed, add a bit more porcini liquid if sauce thickens too much. Taste and adjust the seasoning. Serve hot.

This is even better if you allow the dish to rest for about an hour before serving. The flavors become more pronounced.

The leftover sauce served the following evening over penne. My heart sang when I ate both the cacciatore and the pasta. My Nana used to use porcini mushrooms and rosemary in many of her dishes, and the aroma of this dish brought me back to Nana's kitchen all those years ago and the taste brought tears to my eyes. Eccellente!