Posts tagged ‘italian food’

Mar 26

Chicken Cacciatore With Gnocchi

I imagine that just about everyone is experiencing “shelter in place” right now, limiting going outside unless absolutely necessary and maybe getting a bit antsy being cooped up in your homes. Trying to turn this into a positive for me means spending a lot of time cooking. I recently made chicken cacciatore and it brought back some really wonderful memories, it has been a long time since I made this dish and after the first bite I understood why I liked it so much and wondered what took me so long to make it. I wish you all good health, stay inside as much as possible, wash your hands, a lot! We will get through this and things will be back to normal (maybe a new normal) Much love, be safe and be well.

What have you been cooking? Let me know.

Chicken Cacciatore

Serves 4-6

4-6 chicken thighs bone in, skin on or a whole chicken cut up

1 large green bell pepper sliced

mushrooms (sliced) as much or as little as you like

2 shallot chopped

2 cloves garlic (smashed)

1 26 oz can crushed tomatoes

1 15 oz can diced tomatoes

salt and pepper to taste

splash of red wine to deglaze the pan

flour to dredge the chicken

Gnocchi (I didn’t make it used De Cecco

Dredge chicken in flour and set aside. Heat large cast iron or heavy fry pan (with lid) with high sides with enough olive oil to coat the pan generously. I used a Staub cast iron multi use pan with enamel coating (its awesome)

When pan is hot place the chicken in the pan careful not to crowd the pan skin side down. Cook approximately 4-5 minutes on medium high heat until nicely browned, turn over and repeat. Remove from pan.

On medium/high heat add shallots and green pepper and cook until softened. Add the mushrooms and garlic and continue cooking until soft but not caramelized. Remove and set aside, add the red wine to deglaze the pan, add the chicken, vegetables and tomatoes, season to taste. Put lid on, reduce heat to low and simmer for 1 1/2 or 2 hours stirring occasionally to make sure it doesn’t stick to the bottom.

When done add the gnocchi directly to the pan, no need to boil them first. Let them simmer for approximately 10-15 minutes until done. Garnish with some chopped parsley and grated parmigiana or Romano cheese.

Aug 26

20 Comments

Caponata

I posted this recipe for Caponata years ago and I am afraid it’s been a long time since I have made it. This came about partly because I had gone a little overboard during my last visit to the farmers market, I tend to do that every time I go and I think I have mentioned this before but I hate to waste food. My Mom used to serve Caponata from time to time, usually it was purchased from the Italian supermarket commercially prepared. I liked it but thought it was too sweet, the basic idea is wonderful and it makes a delicious condiment slathered on some good bread. It really is so delicious. I think of Caponata as the Italian ratatouille. Its very easy to make, you can add what you like and subtract what you don’t.

I am going to bring this along with a loaf of homemade bread to Fiesta Friday #186 and this weeks co hosts are Colleen @ Faith, Hope, Love & Luck and Alex @ Turks Who Eat.

Farmers market haul

Caponata

Makes 1 quart

2 medium size eggplant stem end cut and sliced in half

2 cups chopped tomato or cherry tomatoes cut in half

1 small onion chopped

1 shallot chopped

2 stalks celery

3 cloves garlic minced

2 bell peppers medium size (I used a purple and red)

1/4 cup capers

pinch (or more) crushed red pepper flakes

pitted olives – didn’t measure but a generous handful cut in half if large

1/4 cup red wine vinegar

2 tsp sugar

Heat oven to 425 degree’s. Line baking sheet with parchment. Brush the eggplant with olive oil on both sides. Place on baking sheet cut side down and roast for 15 minutes. They should be browned on the cut side but not mushy. Cut the eggplant into bite size pieces and set aside.

Nicely browned

Heat some olive oil in a skillet and add the onion, cook until softened, add the celery and pepper and cook until soft and fully cooked. Add the tomatoes, capers, olives, crushed red pepper and continue cooking until the tomatoes are cooked through, add the eggplant, vinegar and sugar and cook until thick and most of the liquid from the tomatoes is reduced. Spoon into storage containers let come to room temperature and then refrigerate. I find it’s always better served the next day and served at room temperature.

caponata and a egg fried in olive oil on homemade bread

Jan 11

41 Comments

Pasta e Fagiole

Pasta Fagioli

I posted this in February 2012, I did a week long tribute to my Italian heritage. This is my Mom’s recipe for Pasta Fagioli, she really made this her own and was known for this dish. It took years for me to pry the recipe from her, like so many cooks she never wrote anything down including amounts so it was hit or miss and it took me several years to get it right but my latest version was the closest I have ever gotten to my Mom’s fabulous recipe.

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

Mar 4

4 Comments

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.