apuginthekitchen

Mar 4

White Pasta With Parmigiano Garlic Breadrumbs

For a quick dinner I took an idea from my childhood and put my own spin on it, pasta of your choice (I use linguine) with ricotta and milk and a crumb topping, breadcrumbs, garlic, parsley, butter and parmigiano. Take the ricotta out of the refrigerator about 30 minutes before you prepare the dish, it will need to be room temperature. You don’t have to be exact with the measurements tailor it to suite your taste.

Makes: 2 servings

1/2 lb linguine (or whatever pasta you like)

Sauce:

2 cup ricotta (at room temperature)

1/2 cup milk

1/4 cup grated parmigiano

Salt and pepper to taste

Crumb Topping:

1 1/2 cup fresh breadcrumbs

1/4 cup grated parmigiano

pinch of lemon zest

handful parsley chopped

2 cloves garlic minced

2 tbs butter

splash of olive oil

salt and pepper to taste

Breadcrumbs:

In skillet melt butter with a splash of olive oil, add the garlic and cook until it just starts to brown. Add the bread crumbs and continue to cook until the crumbs are lightly browned. Take off heat and pour into mixing bowl, add the parmigiano, parsley and lemon zest stir to combine and set aside.

Putting it all together:

Bring large pot of water to a boil, when there is a rolling boil add a lot of salt, taste the water it should taste salty. Put the pasta in and stir.

While the pasta is cooking heat your milk until its hot to the touch,(I used the microwave, 45 seconds) put the ricotta and parmigiano in your serving bowl and add the hot milk, mix it up and season to taste. When pasta is done, (al dente) drain and add to the bowl with the ricotta milk mixture, toss to combine, top with the breadcrumbs a little more grated parmigiano and serve.

Mar 3

9 Comments

Pizza Margherita

I felt like I had to include probably the most beloved of all Italian foods in this week long foray into my Italian roots, pizza. I can probably count on one hand the number of times my Mother made pizza growing up, that few really. I learned to love and appreciate pizza when I lived in Italy and this is very close to what I had there. I used The Solitary Cooks recipe for pizza dough, slathered on some of my tomato balsamic jam, some fresh mozzarella and grated pecorino romano and here you have it. Pizza Margherita. The pizza dough rested all night in the refrigerator and was ready for me this morning. You must try this recipe for pizza dough, not only is it simple and quick to make it’s so tender and well, sheer perfection. Here is the link to the recipe, http://thesolitarycook.wordpress.com/2012/01/27/weekend-pizza/

It’s so easy to go to the pizzeria or restaurant and get a pizza to go, but if you have the urge for pizza try this. It really is foolproof and quick. Go to the links above for the recipe’s for the pizza dough and tomato balsamic jam. You can make a more traditional pizza sauce or buy a good one in the market whatever works for you. Add whatever toppings you like, let your imagination go wild, pizza is one of those foods that can become whatever you want it to be.

A thing of beauty

Mar 3

7 Comments

Warm Green Bean,Fennel and Potato Salad

I had this dish when I lived in Italy, if memory serves me this is pretty darn close to the salad I had in Naples. It was a warm salad with assorted vegetables in a citrusy dressing. We had it for lunch with grilled fish. There is nothing complicated about this it has simple ingredients and flavors that work so well together. Eat alone or with grilled meat, fish or even eggs. The potato and fennel are roasted in the oven and the green beans are blanched so they are still somewhat crisp. The dressing is roasted garlic, olive oil, lemon juice. Toss it all together and you have a quick and nutritious vegetable dish.

Serves: 4-6 depending on serving size

2 potatoes (yukon gold or russet)

1/2 lb green beans

1 small fennel bulb cut in half and quartered

the juice of two lemons + plus zest of 1/2 lemon

1/4 cup olive oil

4-6 cloves roasted garlic

salt and pepper to taste

Pre heat oven to 425. Put the garlic cloves in their skin on aluminum foil, drizzle with olive oil and close to make a packet, place in oven for 6-8 minutes until garlic is soft. Remove from oven and set aside.

Peel the potatoes and cut into bite size pieces.Cut fennel into bite size pieces. Line sheet pan with parchment and place potatoes and fennel on sheet, drizzle with olive oil and season with salt and pepper. Oven roast until potatoes and fennel are lightly browned about 25-30 minutes. Stir them to turn over so they brown evenly on all sides.

While the potatoes are roasting make the dressing, juice the lemons and add to the blender along with the zest, add the garlic and whiz a few times to blend the lemon and garlic, slowly add the olive oil through the top of the blender so that you have an emulsion, season with salt and pepper. If you don’t want to use a blender just smash the soft garlic in mortar with a little salt, add to small mixing bowl with lemon juice, zest and olive oil. Whisk until it emulsifies.

Clean the green beans and blanch in boiling salted water for 3-5 minutes, remove with spyder or slotted spoon. Reduce oven temperature to 350.

Put the green beans, potatoes and fennel in mixing bowl, pour the dressing on and toss to combine. Place in baking dish and put it in the oven for 8-10 minutes just to warm it up, the vegetables will absorb the flavors in the dressing.

Mar 2

8 Comments

Baked Egg Casserole

I usually make this on the stovetop but adapted it to bake in the oven primarily because I entered this recipe in a Whole Foods Baked Breakfast contest. I actually like it better baked in the oven so from now on that’s exactly how I am going to make this. I must confess I try to have a healthy smoothie or shake for breakfast every morning but every now and then and I want something filling and warm and well, with runny eggs, cheese and bread. This certainly satisfies me in every way and its quick and easy to make to boot. It consists of a baguette cut into cubes, cherry tomatoes roasted in the oven, eggs and a quick and easy no fuss cheese sauce.

1 small baguette cut into cubes
10-12 cherry tomatoes cut in half
1 cup grated cheddar cheese
4 tablespoons heavy cream
olive oil to drizzle
salt and pepper to taste
4 large eggs (preferably organic and pastured)

Preheat oven to 450 Tear off 2 sheets of foil and lay on baking sheet, on one sheet place bread cubes and drizzle with olive oil, on the other sheet place tomatoes drizzle with olive oil and season with salt and pepper. Place in the oven and bake for 6-8 minutes until bread is lightly browned and tomatoes are soft. Remove from oven. Mix the grated cheese and heavy cream together. Keep oven at 450 degrees. Butter a gratin pan and scatter the bread cubes in the pan so that they cover the bottom. Add the tomatoes next and distribute evenly with the bread, now carefully break the eggs on top nestling them into the bread and tomato, season the eggs with a little salt and pepper, now spoon the cheese and cream on top of the eggs making sure its evenly distributed. Place on baking sheet and bake for 8-10 minute until the egg whites are somewhat set, now turn on broiler and broil for 1- 2 minutes until the cheese is lightly browned, Note: Watch carefully oven temps vary and it make take a little less or more time depending on your oven and the size of the baking pan, I used individual gratin pans and it took 8 minutes to bake and a bit over 1 minute under the broiler.

Mar 2

19 Comments

Meatballs and Tomato Sauce

This is a terrific recipe for meatballs, we didn’t have them very often usually my Mom’s sauce was either meatless (Marinara) or cooked with chunks of beef and pork, but I do remember her meatballs being delicious, the consistency was soft and after leaving home I tried to make them like hers but never quite got there. I had never asked her for the recipe until last week and it was one of those Ah-ha moments when she gave me the list of ingredients. She adds Italian sausage meat, I had made them with ground pork and beef but never sausage. The taste is distinctive, the meatballs are very soft and moist (sometimes meatballs can be rubbery). They are seared and then cooked in the sauce slowly just about all day. Have it over pasta or make a meatball sub or grinder, anyway you serve it it’s delicious.

Makes: 16 large meatballs and approximately 8 cups of sauce

Sauce:

3 cloves garlic thinly siliced

1 shallot minced

4.5 oz tube tomato paste or 3/4 of a 6 oz can

3 28 oz cans whole tomatoes

olive oil for pan

5 leaves fresh basil +3 after sauce is cooked

salt and pepper to taste

NOTE: You can add a little sugar if your sauce is too sour (it happens sometimes)

Meatballs:

1 lb ground beef (80%fat) I like chuck

1 lb sausage meat

handful italian parsley chopped

1/2 cup grated parmigiano or pecorino romano cheese

2 large eggs

2 cups fresh breadcrumbs from day old bread (I like to use ciabatta)

1/2 cup water

2 tsp salt

several turns of the peppermill

You will need a large mixing bowl, add the meat and mix with spoon or with your hands. Pulse the bread in the food processor add to the meat along with 1/2 cup water, add the parsley, cheese, eggs and salt and pepper. Mix together until it’s all combined. Form into meatballs, I like mine about the size of a handball. In a non stick skillet heat some olive oil, place the meatballs about 1 inch apart and fry so they are browned on each side but not cooked through. Remove from the pan and set aside. Keep the oil and drippings in the skillet you will need it for the sauce.

To dutch oven add the oil from the meat that was fried (only enough to coat the bottom of the pan) then the shallot and cook until soft, add the garlic and let it cook until the garlic just starts to brown (takes only about 3 minutes) on medium high heat. Add the tomato paste and cook stirring constantly until it caramelizes. Puree the tomatoes in the blender or food processor until smooth and add to the onion,garlic and tomato paste, stir to combine and then add the meatballs and slow cook on medium/low heat covered for at least 3-4 hours stirring frequently, or if cooking all day use low heat so it just simmers, stirring occasionally.

Mar 1

12 Comments

Italian Cheesecake

This is my Mothers recipe for Ricotta cheesecake, I stuck to the recipe for the most part but I can’t help but add my own touches, I added some mascarpone and though a minor change I feel it made for a creamier texture. The minute I tasted it it took me back to the kitchen of my childhood. The cake is flavored with lemon, rum and vanilla and it has a short crust, The original recipe calls for a 8 inch pan with 3 inch sides, I used a springform pan and only had a 9 inch. I didn’t have quite enough dough to cover the top of the cake as instructed in the recipe so I doubled the recipe so there would be enough. As you can see from my cake I didn’t have quite enough of the dough so it didn’t look like the one my Mother made but the taste was exactly as I remember it.

Short Pastry

3 cup flour

1/2 cup shortening or butter

1/2 tsp salt

2 eggs beaten

1/2 cup sugar

6 tbs ice cold water, add 4 to start and see if you need more

Mix flour, salt and sugar until combined, cut in shortening or butter. Add egg and enough water so that dough forms a ball. Add water 4 tbs to start and more if needed. I made it in the food processor, add flour, sugar, salt and butter and pulse until it resembles crumbs.Beat egg with 4 tbs water and with motor running add through feeding tube, pulse until dough forms a ball. Add more water if you notice the dough is dry. Wrap dough in plastic and refrigerate for 30-60 minutes. NOTE: I had to double the recipe because I used a 9 inch pan you will have some leftover dough.

Filling:

2 lbs ricotta (4 cups)

1 cup mascarpone

6 large eggs at room temperature

1 1/4 cup sugar

zest of one lemon

2 tbs lemon juice

2 tbs rum or marsala

3 tsp vanilla extract

Strain Ricotta in a sieve lined with cheese cloth until the water has drained. Beat ricotta mascarpone and sugar until fluffy and smooth, add the eggs one at a time beating until each egg is combined. Add the lemon juice,zest, rum, and vanilla and stir to combine.

Pre-heat oven to 325 degrees.

You will need a 9 inch springform pan, roll the dough as thin as possible and make sure it is at least double the size of your pan you will need to cover the top of the cheesecake almost all the way only leaving a quarter size hole in the center. Add filling and cover with the overhanging dough. Bake for 2 or 2 1/2 hours, believe me it takes that long my cake took a full 2 hours, it’s almost souffle like and you want the filling to be set completely before removing from the oven. The crust will be golden brown and as it bakes the filling rises almost causing a dome, it’s supposed to do that, it goes down when removed from the oven. Let cool completely in the pan. You do not have to refrigerate overnight like a regular cheesecake. Serve when cooled, and if not serving after cake has cooled cover and refrigerate.

Feb 29

14 Comments

Pasticiotti

Pasticiotti is an Italian pastry, it is a pastry crust baked in a pustie tin filled with either chocolate or vanilla filling, similar to a pudding. I grew up eating these and always looked forward to my Father bringing home a big box from the local bakery. For years I have gone to Court Street bakery in Brooklyn when I want an Italian pastry, they have been around for over half a century and the pastries are delicious and as close to my childhood memories as I have found. I wanted to try and make my own so I asked my Mother if she had a recipe, she did, it is a very old recipe from my Aunt Dee, Mom said that the recipe was written by my Great Grandmother. It was in Italian and measurements were not exact and I am sure it was not originally written using cups, teaspoons and tablespoons. My Aunt was able to test and re-work this recipe and this is her version of this classic Italian pastry. I was a bit nervous making it, having never tried my hand at anything like this before, it was surprisingly easy and turned out absolutely delicious. For the first batch, pictured above I used tartlet pans as I had not located pustie tins, and they turned out fine. Since then I have purchased them and they come out even better when you use a pustie tin I think its because of the shape of the tin, the pudding is heavy and the crust delicate and pustie tins are smaller at the bottom becoming larger at the top of the tin similar to a brioche mold. You will notice an extract called fiori di sicilia used in this recipe, it has a flowery, citrusy taste and is used in many Italian pastries. You can find it at King Arthur flour and if you decide to make these I found pustie tins here: http://www.njflihanco.com/3-Pustie-Tin-Tart-Pan/P1085_1030/

Makes: 18- 3 x 1 1/2 or 12 tartlets

The pastry crust:

4 cups Flour (refrigerate your flour it should be cold)

1 teaspoon baking powder

2 cups light brown Brown Sugar (Not packed)

1 cup very cold leaf lard

2 large eggs

1 teaspoon vanilla extract

1/4 cup cold milk

Beat one egg with a teaspoon of sugar to brush on the pastry before baking

In mixing bowl add the flour, brown sugar,baking powder, and salt, whisk to combine making sure any clumps of brown sugar are incorporated.
In measuring cup add the milk and egg, beat egg and milk together then add the vanilla and stir to incorporate
Measure your lard and add to dry ingredients, use a pastry cutter to cut the lard into the flour mixture it should resemble crumbs. Add the milk, egg and vanilla and with a fork combine. Working quickly gather the dough into a cohesive disk, wrap in plastic wrap and refrigerate for at least an hour even overnight. Heat oven to 350 degrees.
Flour work surface,Cut dough in half one half will be bottom crust the other top crust, place half of dough back in refrigerator while working. Have your pustie tins or fluted tartlet pans ready.Either roll or press the dough into the pans it should be approximately 1/4 in thick, if dough starts to warm put back in refrigerator. When you have put the dough in the tins, place in refrigerator while you roll out the dough for the tops roll dough about 1/4 in thick and cut into rounds that fit the top of the tin. Take tins from refrigerator fill with the chocolate or vanilla filling just slightly below the top of the tin. Place the top on, press making sure the bottom crust and top crust are joined. Brush with egg wash and place in freezer for a few minutes just to get the pastry cold. Remove from freezer place tins on baking sheet and bake for 30-35 minutes or until golden brown. Remove from oven place on cooling rack and let sit at room temperature for 45 min to an hour or until COMPLETELY COOLED. Gently remove from the tins and refrigerate 4-6 hours or overnight.

Pustie Tins

Fillings:

Vanilla

1/3 cup flour

1/8 teaspoon salt

2/3 cups sugar

2 cups milk

3 egg yolks

1 teaspoon vanilla extract

1/8 teaspoon fiori di sicilia (Optional)

1 tablespoon butter

Chocolate

1 cup flour

2 cups sugar

2/3 cups unsweetened cocoa

pinch of salt

4 cup warm milk

2 egg yolks

1 teaspoon vanilla extract

1/4 teaspoon fiori di sicilia (optional)

For the chocolate filling in medium saucepan add flour,chocolate, sugar, a pinch of salt and whisk to combine. While whisking add the warm milk and keep whisking until its combined and there are no lumps. Turn flame to medium and whisking constantly cook until mixture thickens, add about 1 cup of hot mixture to beaten egg yolks and add back to saucepan. Continue cooking on medium heat, stirring or whisking constantly until it becomes very thick. It takes a while for the filling to become thick, keep stirring, its a good workout. Once the filling is very thick remove from heat stir in the vanilla and optional fiori di sicilia, pour into a bowl. Let cool on counter until room temperature or cool using an ice bath, place plastic wrap directly on top of the filling then refrigerate until completely cooled. I like to make the dough and filling a day ahead and refrigerate overnight.
For the Vanilla filling: Place flour, sugar and pinch of salt in saucepan add milk and whisk until smooth and there are no lumps. Turn flame on medium and cook whisking constantly. When hot and slightly thick add approximately half of filling to beaten egg yolks add back to saucepan and continue cooking until mixture is thick. Add vanilla and butter and pour and push through sieve into bowl. let come to room temperature or use an ice bath to cool,place plastic wrap directly on top of filling then refrigerate until completely cooled. If adding fiori di sicilia add at the end when you add the vanilla.

Feb 28

19 Comments

Caponata and Tomato Balsamic Jam

Caponata is a Sicilian dish which is used as a side dish or condiment. I can remember my Mother serving on toasted Italian bread as a starter or appetizer. This is my version of my Mothers recipe, its less sweet and the vegetables are soft but still retain their shape. It makes a wonderful sandwich with a sharp cheese, like aged provolone. I used peppadew peppers but you can use a red bell pepper instead, my Mother also sauteed the eggplant but I like to brush with olive oil and roast in the oven. I suggest having this on a thick slice of rustic Italian bread from the Solitary Cook. Tomato balsamic Jam is so simple to make and absolutely delicious. All you need are good tomatoes, olive oil, shallot or onion and balsamic vinegar, and you will have a tomato condiment that can be used in so many dishes. I spread on bread and top with a poached egg, or make a quick pizza, there are so many uses. Keep in a jar in the fridge it will last for at least a week or more refrigerated.

4 Italian eggplant washed and cut in half lengthwise. Skin on.

1 Medium size onion chopped

2 Stalks celery (Use the tender inner stalks) chopped

3 cloves garlic minced

4 Peppadew peppers chopped (If you do not have these use red bell pepper)

1/2 Red bell pepper chopped (if using instead of peppadew increase to 1 cup)

4 Fresh tomato’s peeled and seeds removed, or 1cup canned tomatoes diced or 1 cup tomato balsamic jam

3 tablespoons capers rinsed, rough chop

1/4 cup Olives Kalamata or green (I use a little of each) Rough chop the olives

2 teaspoons Sugar (add 1 tsp taste and add another if needed)

1/4 cup red wine vinegar

Salt and pepper to taste

Pinch of crushed red pepper (optional)

Pre-heat oven to 450, clean the eggplant cut the tops off and cut in half lengthwise. On baking sheet lined with aluminum foil brush a little olive oil on each half, both sides, place your eggplant cut side down and bake for 15 minutes. Remove from oven and set aside to cool. Chop the eggplant into bite size pieces.
In fry pan on med/high flame coated with olive oil add your chopped onion, cook until translucent. Add chopped celery and red bell pepper, continue cooking until they are soft and have started to caramelize. Add your minced garlic, cook for a minute or so don’t let garlic brown. Add your eggplant,tomato,peppers, capers, olives,crushed red pepper, sugar and vinegar continue cooking until mixture is thick. Eggplant will break down but thats ok this will take about 20 minutes. Season with salt and pepper. Let sit overnight. It tastes incredible when it has rested and all the flavors have blended together.

2 cups fresh tomatoes cut into pieces

1 shallot minced

1 tps sugar

1 tbs balsamic vinegar

salt and pepper to taste

olive oil to coat pan

Coat your fry pan with olive oil, heat should be med/high. Add shallots and saute until translucent, add tomato, sugar, salt and pepper to taste and cook until tomato starts to caramelize but there should still be some of the juices from the tomato you don’t want it too dry. Add the balsamic vinegar and continue to cook stirring frequently for another 5 minutes. Remove from heat,let cool to room temperature before refrigerating.

Feb 27

11 Comments

Pasta Fagioli

This week I am going to feature Italian recipes. My first entry is my Mothers Pasta Fagioli or as my family said “pasta fazool”. This recipe took my Mom a while to perfect, there were many attempts before she got it exactly how she wanted it, the broth is thin and contains beans that are cooked with salt pork and garlic, (I did not have nor could I find salt pork locally so I used what I had, which was a very fatty lightly smoked ham steak that I got from my CSA) you then make a very thin tomato based sauce, put the beans and sauce together and at the end add home made pasta. Grate some Parmigiano or Romano cheese on top and you have a hearty delicious soup. I like to make the soup the day before serving, refrigerate over night and add the pasta the next day before serving. This dish was pretty much my Mom’s signature dish and was requested often by family and friends. It’s very easy to make, I hope you will give it a try. The salt pork can be optional for a vegetarian soup and if you omit the pork add an additional clove of garlic and some onion to the beans. The home made pasta is also optional feel free to use commercially prepared pasta, be sure to cook it first before adding to the soup.

Ingredients and Directions:

1 1/4 cup great northern beans

1 clove garlic smashed

salt pork (about the size of a deck of cards)

8 cups water

Bring beans, garlic. pork and water to a boil, reduce heat and simmer covered for approximately 2 hours until beans are tender. I did not soak the beans overnight but if you do reduce cooking time by at least half.

1 28 oz can whole italian plum tomatoes (Blended until smooth)

1 can (28 oz) water – just fill the tomato can with water

1 clove garlic minced

1 shallot minced

salt and pepper to taste

4-5 fresh basil leaves

In dutch oven or large saucepan heat some olive oil, add garlic and shallot cook until they are soft and cooked through, add tomatoes, 3 basil leaves and water and cook for 30 minutes on medium heat.

When beans are done add to the tomato sauce (add beans and water they cooked in). Simmer on low for 20 minutes, the sauce will be thin, that is the way its supposed to be,adjust seasoning. Remove salt pork and add the cooked pasta, add 2 or 3 torn basil leaves and simmer for about 5 minutes and serve with grated parmigiano or romano cheese. NOTE: You can judge how much pasta to add I like about 2-3 cups of cooked pasta, it expands in the soup and you want to retain most of the broth.

Pasta:

2 1/2 cups AP flour

4 large eggs

1 tbs water

2 tsp olive oil

On work surface dump flour and make a well in the middle, add the eggs, water and olive oil and beat with a fork, working in a circle incorporate the flour until you have a cohesive dough, add more flour if your dough is too sticky. Knead until dough is smooth, wrap in plastic wrap and let rest for 30 minutes.

Or by food processor (which I did) place flour in bowl then add the eggs, oil and water and pulse until it comes together into a ball. Turn onto lightly floured work surface and knead until smooth cover with plastic wrap and let rest for 30 minutes.

If rolling by hand roll dough with rolling pin as thin as you can, the dough should be almost translucent. Fold and cut into thin strips like linguine. If using a pasta machine follow manufacturers directions. NOTE: You will only need half of the pasta for this, wrap the other half of the dough well and freeze for later use).

Bring a large pot of water to a rolling boil, when water is boiling add salt (the water should be salty like sea water) Add the pasta stirring to make sure each piece is separated and cook for 2 minutes. Drain and add to the bean and tomato sauce.

Dough Resting

Rolling paper thin ready to become linguine

Feb 26

7 Comments

One Week of Italian Food

Starting tomorrow I am getting touch with my Italian roots and posting an Italian recipe a day for the whole week. I am so excited to be doing this, I really love the food of Italy and my Mom has been a great help by sending me some her recipes that I ate throughout my childhood, I will do my best to do these great recipes justice. I dusted off the pasta machine, got my ingredients together and I am ready to cook. First up, Pasta Fagioli with home made pasta.