Spaghetti with Greens

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.

Pork Milanese with Caper and Lemon Sauce

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

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.

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

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

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

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

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

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.

Polla alla Cacciatora Bolognese - Chicken Hunter-Style Bologna

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.

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

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

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

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.

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

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

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.