tag:blogger.com,1999:blog-128059492024-03-07T03:03:30.126-05:00La CucinaLa Cucina means "the kitchen" or simply "cooking".
This is a compilation of easy, tasty recipes. Many are inspired by living in Italy or my Italian grandmother, but all are guaranteed to be easy to prepare. My food philosphy is that simplicity is more important than using too many ingredients and techniques which mask the flavors of the foods. Buon appetito!Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-12805949.post-28369811931896087012013-01-13T10:50:00.000-05:002013-01-13T10:50:03.753-05:00Spaghetti ai CarcofiSpaghetti with Artichokes<br />
<br />
A simple artichoke-cream sauce that can be prepared in the time it takes to boil the pasta!<br />
<br />
1 package frozen artichoke hearts (or 2-3 artichokes already cooked)<br />
1 clove garlic, minced<br />
1 TBSP fresh parsley, minced<br />
pinch oregano<br />
1/2 cup white wine<br />
1/3 cup heavy cream<br />
1/4 cup grated parmigiano cheese<br />
<br />
In a saucepan, saute the garlic in olive oil until golden. Add the artichoke hearts, parsley, salt and pepper and a sprinkle of oregano. Saute a few minutes, then splash in the wine. Cover and let cook about 3 minutes. Stir in the cream; when it's heated, add the cheese. Stir and simmer on low until the spaghetti is cooked al dente.<br />
<br />
Drain the pasta and toss with the sauce. Dust with parmigiano and a sprinkle of freshly-ground pepper.<br />
Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-69244649316340614222012-11-12T06:53:00.002-05:002012-11-12T06:54:34.909-05:00Arancini<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNB-C0wh3X_sDKbDuD4J-6br6Nc2P9lu8xSVf_4lV-EHjvLuNcPjhbeQweodeGDiXFwke2m4RkDB8ZTw6vk4CxGw6UUfhjfUswsZRfR3JzDP9SUK5OFetOEeS4-_RlxqpIODo/s1600/6726636119_0ef60e765f%5B1%5D.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; height: 129px; margin-bottom: 1em; margin-right: 1em; width: 172px;"><img border="0" height="132" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNB-C0wh3X_sDKbDuD4J-6br6Nc2P9lu8xSVf_4lV-EHjvLuNcPjhbeQweodeGDiXFwke2m4RkDB8ZTw6vk4CxGw6UUfhjfUswsZRfR3JzDP9SUK5OFetOEeS4-_RlxqpIODo/s200/6726636119_0ef60e765f%5B1%5D.jpg" width="200" /></a>I know the sound of crickets has been deafening around here lately. But lest you think I've given up cooking (and blogging) altogether, I refer you to a great recipe that I posted over at <a href="http://www.summerinitaly.com/">Summer in Italy</a>. If you aren't already familiar with them, the fine folks offer fanastic vacation rental properties around Italy, with a particular focus on the Amalfi Coast and Cilento Coast. The <a href="http://www.summerinitaly.com/guide/">travel guide</a> part of their Web site also serves up regional recipes and tons of helpful travel information, so it's well worth a look!</div>
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<a href="http://www.summerinitaly.com/guide/arancini">Arancini di Riso</a> - special and tasty fried balls of rice that are especially popular around Napoli!</div>
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Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-55878913841811030742012-03-11T06:51:00.001-04:002012-03-11T06:54:03.734-04:00Pollo Porchettato<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFlx3siluqm-FBLrPcJk-RjQrISenqGdzUY2uwfArLy17mslBAnQ5KaIXGNrNemOwz7JibEO9omznF2eOHAXa7lKbeUaWMjoTp94Y13aMiqf7HwU8ExkfG6Kj2Hh4UHaYwxk/s1600/pollo.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFlx3siluqm-FBLrPcJk-RjQrISenqGdzUY2uwfArLy17mslBAnQ5KaIXGNrNemOwz7JibEO9omznF2eOHAXa7lKbeUaWMjoTp94Y13aMiqf7HwU8ExkfG6Kj2Hh4UHaYwxk/s200/pollo.bmp" width="200" yda="true" /></a></div><em>Chicken cooked like porchetta</em>. <br />
Anyone who has traveled to Italy has surely seen porchetta, the young pig stuffed with herbs and roasted. It's very tender and flavorful, and proffered at market stalls over the peninsula, but particularly in the central regions.<br />
<br />
I'm not about to get myself a whole hog and try the procedure at home, but an easy way is to use pork roast or chicken breast and pretend it's porchetta! Simple enough to prepare anytime you don't really feel like cooking, but nice enough to serve to guests, too.<br />
<br />
1 whole chicken breast, split<br />
Slices of pancetta or bacon<br />
garlic, minced<br />
rosemary <br />
thyme<br />
sage<br />
salt and pepper<br />
peperoncino flakes, if desired<br />
white wine<br />
<br />
Butterfly the chicken breasts. Drizzle on olive oil, then rub in the herbs. Close the breasts, and wrap in pancetta. Secure with toothpicks or tie with kitchen string. Place in a baking dish; drizzle on a little white wine. Bake at 400 degrees for about 40 minutes, adding a little wine if needed to keep it from drying out, turning the breasts a couple of times. Let the wine nearly evaporate for the pancetta to brown. Slice and serve.<br />
Serves 4 or 5.Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-81599018340445565992011-09-19T10:17:00.000-04:002011-09-19T10:17:34.548-04:00Patate e Peperoni<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIGUQtsUI33DDXUJZpPDGhHPeg9ihrhh8Zjtkk0N_iyanolRVEEO_1TNI6FaIz7-JOHxO9RFDGmFUNDfDtERfjDBplnttCUXxFqg9w0qzLuE-ueh2LPF1zI3ARyNrfDVkxQs/s1600/Pepper_Frigitelli.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIGUQtsUI33DDXUJZpPDGhHPeg9ihrhh8Zjtkk0N_iyanolRVEEO_1TNI6FaIz7-JOHxO9RFDGmFUNDfDtERfjDBplnttCUXxFqg9w0qzLuE-ueh2LPF1zI3ARyNrfDVkxQs/s200/Pepper_Frigitelli.jpg" width="200" /></a></div>Potatoes and Peppers<br />
<br />
I've been the ready recipient of nature's bounty all summer: fruit as it ripens, eggs from the hens, <em>fagiolini </em>(string beans), and more zucchini than a girl knows what to do with. I've also been given sacks of <em>peperoni,</em> the local variety is <em>friggetelli, </em>which are slender, pointy peppers rather than bell-shaped. They're sweeter and thinner. My neighbor recited this easy recipe to utilize them. It's good with a bit of "piccante," as they call <em>peperoncino</em> in these parts.<br />
<br />
Adjust it depending on how many people you're serving:<br />
<br />
A few potatoes, peeled and diced<br />
2 cloves garlic, sliced in half<br />
about 10 peppers (cut off the stems, wash, and slice)<br />
salt and pepper<br />
peperoncino (chile flakes or chile oil)<br />
pinch of oregano<br />
<br />
Boil the potatoes for about 8 minutes to partially cook them.<br />
<br />
Meanwhile, in a large skillet, heat some olive oil and add the garlic. When it starts to brown, remove the cloves and discard. Add the pepper slices and saute over medium heat until they become soft. Add the potatoes and remaining ingredients along with about a half-cup of water. Cover and simmer about 10 minutes, stirring now and then and adding more water if needed to keep it from drying out. Serve warm or at room temperature.Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com4tag:blogger.com,1999:blog-12805949.post-27269957523837467652011-03-25T13:43:00.001-04:002011-03-25T13:44:27.347-04:00Grazie, ArtusiWhile Italy's celebration of <a href="http://2baci.blogspot.com/2011/03/happy-birthday-italiasort-of.html">unification</a> was rather lackluster, something the whole nation can get behind is the 100th anniversary of <a href="http://2baci.blogspot.com/2009/08/do-artusi.html">Artusi.</a> Every household has a copy of the book that brought the country together more surely than politics or paper-signings every could. The legendary cookbook author served up a collection of recipes that spanned the peninsula, the first of its kind.<br />
<br />
I'm an Artusi devotee, so in honor of this anniversary I'm offering one of my favorite Artusi recipes. Enjoy!<br />
<br />
Here it is, in Artusi's words (as translated by <a href="http://italianfood.about.com/">Kyle Phillips</a>):<br />
<br />
<strong>Pollo alla Marengo</strong><br />
<br />
On the eve of the battle of Marengo, Napoleon's cook was unable to find the chuck wagons in the confusion and was forced to improvise, using stolen hens. The dish became known as chicken Marengo, and it's said that Napoleon always enjoyed it, less for itself than because it reminded him of a glorious victory.<br />
<br />
Chop a young chicken into pieces. Saute it with 2 tablespoons of butter and 1 of oil, seasoning it with salt and pepper, and a pinch of nutmeg. Once the pieces are browned on all sides, drain off the fat, dust the meat with a level tablespoon of flour, and sprinkle it with 1/2 cup of dry white wine. Sprinkle about 1/2 cup of broth over the chicken to keep it from drying out, cover it, and simmer it until done. Before serving, sprinkle it with minced parsley and squeeze half a lemon over it. This is an appetizing dish.<br />
<br />
Buy the Artusi from Amazon:<br />
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&npa=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=2baciinapinot-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=0802086578" style="height: 240px; width: 120px;"></iframe><br />
<br />
<strong>Try this other Artusi recipe from my archives</strong>: <a href="http://lacucina.blogspot.com/2009/09/my-favorite-artusi-recipe.html">Maccheroni alla Napoletana</a>Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-71560113268844096602011-03-14T11:22:00.001-04:002011-03-14T15:53:02.924-04:00in Solidarity: Salmon Teriyaki<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSspokRCt_DHviMDEGkLwlIqkkEhTUwtjKTfFG4k-ZVf9g7FsJjyZ6xWHiJYG1FIkNF7deJIFHzIEXu0wuQYyKjEu3q5yoxKwUMGUpCU9zyBu3tcRO5jy4vmFH1c3FWsJcqNM/s1600/japan-sakura-005_2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSspokRCt_DHviMDEGkLwlIqkkEhTUwtjKTfFG4k-ZVf9g7FsJjyZ6xWHiJYG1FIkNF7deJIFHzIEXu0wuQYyKjEu3q5yoxKwUMGUpCU9zyBu3tcRO5jy4vmFH1c3FWsJcqNM/s200/japan-sakura-005_2.jpg" width="200" /></a></div>Since the tsunami struck I've been horrified and saddened by the images from Japan. We await news of friends, praying they're safe. I wonder about the beautiful and adventurous ladies who visited our village a few months ago, eager to see our mountain towns and participate in cooking classes. My neighbor opened his wine cellar to them and I translated from Italian to English (which was then translated to Japanese) as Peppe explained the principles of his organic, home-made <em>vino</em>. Their sweet smiles come into my mind and I just wonder...<br />
<br />
There are many avenues for assistance, as this article on <a href="http://www.huffingtonpost.com/2011/03/11/how-to-help-japan-earthquake-relief_n_834484.html">Huffington Post</a> points out. <br />
<br />
Today I'm giving you a recipe a world away from Italy, but close to my heart. It comes from a friend who owned a Japanese restaurant in New Mexico. Enjoy, and do consider contributing to the relief efforts.<br />
<br />
Salmon Teriyaki<br />
<br />
1/4 cup molasses<br />
1/3 cup dark soy sauce<br />
1/4 cup rice vinegar<br />
1/4 cup orange juice<br />
1 clove garlic, minced<br />
1 TBSP fresh ginger, minced<br />
dash of red pepper flakes<br />
2 TBSP light oil<br />
<br />
Combine all in a saucepan and cook until reduced by half and thickened. Reserve half the sauce; use the other half to brush on the salmon filets while grilling. Drizzle the reserved sauce over the cooked salmon, and serve with hot, steamed rice.Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-54637302565237152052011-01-29T10:20:00.001-05:002011-01-29T10:21:27.074-05:00Beans and Greens<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDGiB96AthZ1aFu5MXXY8ffNNZKsLJFnRkGQXeCz6CV449KPOzJfQ24Pwb16_P4maEswFUyIzsygc812qyScljgPgIqDEpgE92nF_hOCjMSK4ffv-y98GUqbCz10rrLuxFQQ/s1600/beansgreens.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDGiB96AthZ1aFu5MXXY8ffNNZKsLJFnRkGQXeCz6CV449KPOzJfQ24Pwb16_P4maEswFUyIzsygc812qyScljgPgIqDEpgE92nF_hOCjMSK4ffv-y98GUqbCz10rrLuxFQQ/s200/beansgreens.jpg" width="200" /></a></div>My grandpa likes to make a version of this down-home dish with a long-simmered ham hock with which the dry beans cook for hours. It's rich - and fatty, and takes a lot of time. I prefer the little lighter version they make here in Italia, using just a little bit of pancetta and a jar of beans. There is just enough pancetta to add flavor. It's done in about ten minutes, and it can be a main dish or an accompaniment. Grandpa uses collard greens, but I prefer the fresh, tender spinach.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cannellini e Spinaci</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Extra virgin olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1-2 TBSP pancetta, minced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 clove garlic, minced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">about 1/2 pound spinach, cleaned</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 can cannellini beans, drained</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">salt and pepper to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup white wine</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">dash red chile flakes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Drizzle some olive oil in a saucepan or deep skillet that is large enough to hold all the spinach. Add the pancetta and saute until starting to brown, then add the garlic. When the garlic starts to color, add the spinach and mix well. Saute and toss to get the spinach to start to wilt. Add the wine, cover, and simmer about 5 minutes. Uncover; add the seasonings and the beans, and cook about 5 minutes. Serve hot or at room temperature.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-24169598674592346492010-12-01T12:23:00.002-05:002011-01-29T10:21:48.618-05:00Liquore al Caffe'<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RYQGozNG9-bBb7zILRK3kUCm-r9OaaXSve9nNBmwdf8qm2aoopJ0tTGjxitksOVHrdFT1kledsuU6v7cJqS2bqF7EYCsx4nnxwAbVi_lieXtJnvi4tVR75b2hY6YHFKdrnQ/s1600/450px-Espresso-roasted_coffee_beans.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RYQGozNG9-bBb7zILRK3kUCm-r9OaaXSve9nNBmwdf8qm2aoopJ0tTGjxitksOVHrdFT1kledsuU6v7cJqS2bqF7EYCsx4nnxwAbVi_lieXtJnvi4tVR75b2hY6YHFKdrnQ/s200/450px-Espresso-roasted_coffee_beans.jpg" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The after-dinner hit of our Italian Thanksgiving feast was the liquore al caffe' that I made to serve as a <em>digestivo.</em> Italians take their <a href="http://www.slowtrav.com/valerie/internal_affairs.htm">digestion</a> quite seriously, and a little hit of booze to close the meal is said to aid the process. I just know that it tastes good! This recipe hails from a nearby town, Laurenzana, where my great-grandmother came from. In fact, it was rather famous and -say the townspeople-the recipe was sold to Borghetti, a corporation based in northern Italy, which distributes coffee liqueur all over Europe.</div><br />
Liquore al Caffe di Laurenzana<br />
<br />
1/2 liter of freshly made espresso (made in the Moka pot)<br />
1 1/2 cups sugar<br />
1 tsp. vanilla<br />
1 liter grain alcohol (or vodka)<br />
<br />
Put the sugar in a heat-proof container that closes tightly; pour the hot espresso over it and stir to dissolve. Let cool. Add the vanilla and alcohol. Let sit for a few weeks to mellow.Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com5tag:blogger.com,1999:blog-12805949.post-60009990715705727462010-10-27T13:17:00.001-04:002011-01-29T10:22:25.877-05:00Panino di Melanzane<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHP5TFzIG85FNw14sveRPAK0dPHVTLUXeP1Jfc5qnuTUgBzT4IYwR0paRxU0a72bmCjY0bDLTm2DVqMmhWH7LTY1_y0QhTwe8X_UJgj6xXtDJL7gvSMgUh0nEcs8rml60mjw/s1600/eggplant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHP5TFzIG85FNw14sveRPAK0dPHVTLUXeP1Jfc5qnuTUgBzT4IYwR0paRxU0a72bmCjY0bDLTm2DVqMmhWH7LTY1_y0QhTwe8X_UJgj6xXtDJL7gvSMgUh0nEcs8rml60mjw/s320/eggplant.jpg" width="320" /></a></div><br />
Eggplant Sandwich<br />
<br />
Don't start thinking that this is an ordinary veggie sandwich. Oh, no. You should know me better than that by now! Instead of plopping some grilled or fried eggplant between bread, the eggplant becomes the delivery mechanism while the oozy-fresh, melty mozzarella is sandwiched in between. Just a couple of ingredients make this a fast lunch option or a delicious appetizer.<br />
<br />
Eggplant, sliced<br />
fresh mozzarella, sliced<br />
a bit of marinara sauce<br />
basil leaves<br />
<br />
If you have young, really fresh eggplant you can use them freshly-sliced. Otherwise, slice them, salt them and leave the slices to draw out the bitterness for about 1/2 hour. Then rinse and dry well with paper towels.<br />
<br />
Lightly coat the eggplant slices in flour. Sprinkle with salt and pepper. Fry in olive oil until golden brown and drain on paper towels.<br />
<br />
Heat the sauce. Spread a little bit of sauce on a slice of eggplant, then top with mozzarella to cover the eggplant. Sprinkle a couple of basil leaves, then top with another slice of eggplant. Press together and eat!Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-52214380568087269392010-09-24T07:19:00.001-04:002011-01-29T10:22:04.171-05:00Agnello AmmollicatoI'm back in Basilicata and enjoying the down-home flavors of the Motherland. Lamb features heavily in these mountain areas. It is prepared in a variety of ways and it is so tender and flavorful. One of my favorites that comes from the central mountain zone is called agnello ammollicato, or lamb with bread crumbs. It uses the <em>mollica di pane</em> recipe that I've shared with you previously and makes a humble but delicious dish.<br />
<br />
Lamb chops or pieces (best with a bit of bone)<br />
<a href="http://lacucina.blogspot.com/2010/06/poor-mans-parmesan.html">mollica di pane</a><br />
olive oil<br />
1-2 cloves garlic, sliced<br />
oregano<br />
peperoncino (chile flakes)<br />
<br />
Rub the lamb pieces with a bit of olive oil and place in a baking dish. Sprinkle on the mollica di pane, the garlic slices, the oregano and peperoncino flakes, along with a bit of salt and pepper. Drizzle with olive oil. Bake at 400 for about an hour, until the lamb is tender and the breadcrumbs are golden.Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-74090101201791770402010-08-14T17:35:00.001-04:002011-01-29T10:22:58.027-05:00Pasta e Pesto<div class="separator" style="clear: both; text-align: center;"><a href="http://www.happiface.com/wp-content/uploads/2008/11/basil.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" ox="true" src="http://www.happiface.com/wp-content/uploads/2008/11/basil.jpg" width="200" /></a></div>It's basil season and that means fresh pesto! I love the smell of the fresh-picked leaves, and adore that sweet-peppery burst of flavor when it's ground into pesto. This recipe incorporates two pestos - basil, also known as Pesto alla Genovese, and sun-dried tomato. Both can be made ahead and stored in the fridge. <br />
<br />
<strong>Pesto alla Genovese</strong><br />
1 cup fresh basil leaves<br />
1/4 cup grated parmigiano or pecorino cheese<br />
1/4 cup toasted pine nuts<br />
1 clove garlic<br />
salt and pepper<br />
dash of red chile flakes<br />
1/2 cup extra virgin olive oil<br />
<br />
Pulse everything in a food processor or blender, adding more oil as needed to get a smooth consistency and to emulsify it together.<br />
<br />
<br />
<strong>Sun-dried Tomato Pesto</strong><br />
1 jar sun-dried tomatoes in olive oil<br />
1 clove garlic<br />
1/4 cup red wine<br />
1 tsp. fresh oregano<br />
salt and pepper<br />
Blend everything together until smooth.<br />
<br />
<strong>FOR THE PASTA:</strong><br />
Cook any type of pasta you want al dente. In a saucepan, heat equal amounts of the two pestos, adding a bit of cooking water from the pasta to thin it slightly. Drain the pasta, stir in the sauce, top with grated parmigiano or pecorino, and sprinkle on some toasted pine nuts.Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-39068154976480093772010-06-15T09:43:00.002-04:002011-01-29T10:23:47.659-05:00Poor Man's ParmesanMuch is made lately of the "cucina povera," or peasant cooking. It's become rather trendy and even rather costly in restaurants for the typical "poor man's" dishes that sustained the tenant farmers and working classes through the centuries. It's a quest for authenticity and simplicity that has brought it into vogue.<br />
<br />
In Italy, most of these dishes never died off. They were passed down from la nonna for years. While certain recipes have gone national, it is the regional cooking that offers the most variety and flavor, changing from one region to the next.<br />
<br />
In Basilicata, a quintessential element is the mollica di pane, which is often used instead of cheese to top pasta dishes. It reflects the past poverty of the region; cheese was eaten fresh as the primary protein source, rather than being saved and aged. They couldn't afford to reserve and "waste" their cheese for sprinkling on pasta, so they came up with this rather ingenious (and tasty!) condiment made from breadcrumbs. The local wood oven-baked hearty bread made from semola flour is perfect for this.<br />
<br />
<strong>Mollica di Pane</strong><br />
<br />
2/3 cup coarse bread crumbs (preferable homemade)<br />
1 clove garlic, minced <br />
1 handful of parsley, minced<br />
1 leaf sage, minced<br />
2 <a href="http://lacucina.blogspot.com/2007/10/peperoni-cruschi.html">peperoni crushi</a>, crumbled (or a sprinkle of chile flakes, if you want it a little piccante)<br />
olive oil<br />
<br />
In a saute pan, heat a little olive oil. Add the garlic and saute lightly until softened, then add the other herbs and the breadcrumbs. Saute, stirring, until lightly golden brown. Add in the crumbled <em>peperoni </em>if you have some. Set aside until cool. Prepare cavatelli, orecchiette or pasta of your choice in whatever method you prefer, then sprinkle the <em>mollica di pane</em> over top and serve.Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com5tag:blogger.com,1999:blog-12805949.post-42688496459988080072010-04-22T14:30:00.001-04:002010-04-22T14:38:43.558-04:00Bruschetta with Rapini<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EZoK7gYMMIkQZSrgReaRKK1i7xC67oWGSIG7Q3z-X48BXw6UYIRTXiHDsYdRVyUeNQLTAYRHX07DaQbX5Sw_OO6R4KaRmuNdPdIRhj8pfVMM8LmlfK2Mu5UUbJv6ZbfzmtQ/s1600/rapini_comp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EZoK7gYMMIkQZSrgReaRKK1i7xC67oWGSIG7Q3z-X48BXw6UYIRTXiHDsYdRVyUeNQLTAYRHX07DaQbX5Sw_OO6R4KaRmuNdPdIRhj8pfVMM8LmlfK2Mu5UUbJv6ZbfzmtQ/s200/rapini_comp.jpg" width="150" wt="true" /></a></div><br />
<em>Bruschetta con la rape</em><br />
<br />
What we call rapini is <em>cima di rape</em> in Italy (rah-pay). It's a cool weather green that has little broccoli flowerettes peaking through the stalks. While my husband Bryan doesn't like broccoli, he will eat <em>la rape</em>. It is often boiled and served with a drizzle of olive oil and a squirt of lemon juice as a refreshing side dish to the main course, or sauteed and served with orecchiette. I put it to work as an antipasto, too. It's always a hit, even with my veggie-picky husband.<br />
<br />
You'll need:<br />
a generous bunch of rapini<br />
a clove of garlic<br />
olive oil<br />
balsamic vinegar<br />
freshly grated parmigiano<br />
crusty bread<br />
<br />
Clean the rapini and strip the leaves and broccoli flowers from the stems. Roughly chop them and put them in a large saucepan with a bit of water and salt. Bring it to a boil and cook for about 5 minutes. Drain well, squeezing the leaves in a tea towel or paper towels to extract the moisture. (Reserve the stems, which can be trimmed and added to soups.)<br />
<br />
Make the bruschetta: Slice the bread and drizzle on a bit of olive oil. Broil or grill until golden brown.<br />
<br />
In a skillet or saucepan, heat about 2 tsp. olive oil. Add the minced garlic and saute until softened but not browned. Add the rapini and stir well, coating it in the olive oil, adding another drizzle if needed. Season with salt and pepper to taste.<br />
<br />
Add 2 TBSP balsamic vinegar. Combine well. Top the bruschetta with the rapini. Sprinkle on a little parmigiano cheese and serve.<br />
<br />
<span style="font-size: x-small;"><em>Photo Credit: <a href="http://www.uprisingorganics.com/index.php?act=viewProd&productId=18">Uprising Seeds</a>, where you can buy seeds to grow your own rapini.</em></span>Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com0tag:blogger.com,1999:blog-12805949.post-62074276592595840952010-04-07T17:12:00.002-04:002010-04-23T17:22:37.067-04:00Ratafia - Cherry Liqueur<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXw7HnzfVzFDKmd6kHOSp7yUY2ahTsupFNANCQQ3t_XC_eBk1h0pK00wI1XKk9hbmTM_RrTU_LHoHCKhQurgKgX93EDfGcnrRPxdR_IiB_i1RwGeOjiXDg-hdPoJuf2bFyTQ/s1600/cherries.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXw7HnzfVzFDKmd6kHOSp7yUY2ahTsupFNANCQQ3t_XC_eBk1h0pK00wI1XKk9hbmTM_RrTU_LHoHCKhQurgKgX93EDfGcnrRPxdR_IiB_i1RwGeOjiXDg-hdPoJuf2bFyTQ/s320/cherries.jpg" /></a></div>This delicious wine-soaked cherry liqueur hails from the Abruzzo region, where we tasted it in a family-run trattoria in a splendid town called Sulmona. Local Montepulciano and wild cherries were marinated together to create the perfect after-dinner <em>digestivo</em>. The owner put the bottle on the table and invited us to help ourselves, then brought crunchy cherry-studded biscotti to dip into it.<br />
<br />
I have learned that creating delicious liqueurs depends on the Biblical principle of 40 days and 40 nights - leaving the fruit and liquor to macerate that proverbial period of time draws out all the fruity goodness and makes luscious liqueurs!<br />
<br />
<em>Ratafia di Ciliegia</em><br />
<br />
1 1/2 pounds pitted cherries<br />
1 bottle Montepulciano d'Abruzzo<br />
1 cup grain alcohol (or high-proof, good quality vodka)<br />
1 stick of cinnamon<br />
1 vanilla bean<br />
a big glass jar or bottle that will seal well<br />
<br />
Split the vanilla bean open and put it in the jar, along with the other ingredients. Give it a shake and put it in a dark place for 40 days and 40 nights, shaking it gently every few days. After the maceration period, strain it.<br />
<br />
Combine 1 cup of sugar and 1 cup of water in a saucepan, bring to a gentle boil, stirring well to dissolve the sugar, then turn off the heat and let it cool. Add it to the liqueur, stirring well. Divide into bottles and keep in a cool, dark place. <br />
<br />
We prefer the pretty gasket-topped bottles as they seal better and make a nice presentation for gift-giving.<br />
<br />
<em><span style="font-size: x-small;">photo credit: <a href="http://faynor.com/cherries.html">Faynor Orchards</a></span></em>Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com6tag:blogger.com,1999:blog-12805949.post-38030558641535890372010-03-16T17:11:00.001-04:002010-04-14T17:52:18.737-04:00Aparagi con le Uova<div class="separator" style="clear: both; text-align: center;"></div>Asparagus with Eggs<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Cg_ANn67o4tpY6clPh-7JPFzsQrx9ujNQW84MNETjrDjsM1fbxViAgAJ9digIbUy9SLAC4FBc_yUFCG3V4EUhh9vL9B8LOGSWVyMEUn2A0jj6s-ZOicSrIU5Yun0ZqsI8o0/s1600-h/asparagi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Cg_ANn67o4tpY6clPh-7JPFzsQrx9ujNQW84MNETjrDjsM1fbxViAgAJ9digIbUy9SLAC4FBc_yUFCG3V4EUhh9vL9B8LOGSWVyMEUn2A0jj6s-ZOicSrIU5Yun0ZqsI8o0/s320/asparagi.jpg" vt="true" /></a></div><br />
I've seen this simple dish in various cookbooks, and the combination of asparagus and eggs just seems very "Spring" to me. It is also called <em>asparagi alla milanese,</em> as well as <em>asparagi alla bismarck, </em>though I'm not sure that it is truly regional and I have no idea where Bismarck would fit into the Italian equation. Either way, it's delicious and easy.<br />
<br />
Asparagus<br />
Eggs<br />
Wine or broth<br />
Pecorino cheese<br />
Salt and pepper<br />
<br />
Clean the asparagus and line them up in a skillet. Add about 1/2 cup of wine or broth (or water), sprinkle with salt and pepper, cover and boil a couple of minutes. Uncover, add a tablespoon of butter and shake the pan to distribute it. Break the eggs carefully over top of the asparagus, sprinkle them with salt and pepper, then cover and cook about five minutes (or until the eggs are the desired consistency for you). Sprinkle on some freshly grated pecorino and serve.<br />
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<span style="font-size: x-small;"><em>Photo credit: </em><a href="http://www.flickr.com/photos/angelune/3632772938/"><em>Moon Angel</em></a></span>Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-52463218085788164152010-02-26T09:12:00.002-05:002010-04-23T17:22:50.402-04:00Cacio e Pepe - Absolute Simplicity!<strong><em>Spaghetti Cacio e Pepe</em></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4gFYeNkgm4O_s-5PUzsbfdGXmnaScFLnLO3GvUDkTxqGtl7lntFk7b0mwCKMevjH6N-8hDfoyiEdKriWTXf1qlzsic51sUxXl4WoFOotBO1fpG4c2jBHixgwuRa5KWoGOn0/s1600-h/pecorino-sardo-cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4gFYeNkgm4O_s-5PUzsbfdGXmnaScFLnLO3GvUDkTxqGtl7lntFk7b0mwCKMevjH6N-8hDfoyiEdKriWTXf1qlzsic51sUxXl4WoFOotBO1fpG4c2jBHixgwuRa5KWoGOn0/s320/pecorino-sardo-cheese.jpg" /></a></div><br />
Seriously folks, it doesn't get any easier than this! Three ingredients is all it takes, but those three little elements combine to a big flavor combo. This is a well-known Roman dish, and the real star is the well-aged Pecorino Romano cheese, so be sure to get the best quality chunk you can find.<br />
<br />
You'll Need:<br />
Spaghetti<br />
about 2/3 freshly grated Pecorino cheese<br />
about 1 tsp. freshly ground pepper<br />
<br />
Cook the spaghetti in salted water. Reserve about 1 cup of the cooking water. <br />
<br />
Put the cheese in a bowl and add 1/4 cup of the cooking water. Stir it with a fork until it becomes creamy.<br />
<br />
Drain the spaghetti and add it to the bowl. Toss well, adding the pepper and a little more cooking water if necessary to make it moist and creamy.<br />
<br />
Serve, topped with an extra grating of cheese and another twist of the pepper grinder.<br />
<br />
<span style="font-size: xx-small;">Photo Credit: Jon Sullivan / Public Domain Image</span>Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-13922701282079711662010-02-06T08:28:00.002-05:002010-04-23T17:23:07.691-04:00Cicoria alla Materana<strong><em>Matera-style Greens</em></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN2v0gKOZgX2kEOQLa9HbLtXkpUz8iYiVmHc0oneX7-UAnn2mnELYujSIh85mnZvc-_2ecwwjEgRm-Ko4QmcBbeLXJWBID4zRuHamOt_S72VS0g29YtlhctMvNG-CmhO8ueoI/s1600-h/cicoria_catalogna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN2v0gKOZgX2kEOQLa9HbLtXkpUz8iYiVmHc0oneX7-UAnn2mnELYujSIh85mnZvc-_2ecwwjEgRm-Ko4QmcBbeLXJWBID4zRuHamOt_S72VS0g29YtlhctMvNG-CmhO8ueoI/s320/cicoria_catalogna.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Southern Italy has a way with vegetables. They take fresh, simple ingredients and turn out a flavorful dish that allows the real taste of the veggies to come through. Everything seems to burst with freshness there. I have enjoyed a few variations of this cooked greens dish; some cooks like to add pancetta or a diced tomato to the mix so feel free to jazz it up at will.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Chicory is a popular cool weather vegetable there but harder to find in the US. I substitute chard or mustard greens, or even spinach on occasion.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">*Wash a bunch of greens and boil them in salted water for about ten minutes. Drain well. Set aside.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">*Slice an onion and mince a clove of garlic. Saute on low heat until tender and golden; you want to bring out the sweetness of the onion.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">*Add the cooked greens to the pan and combine well. Sprinkle with salt and pepper and a dash of red chile flakes. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">*Add about 1/2 cup of chicken or vegetable broth. Partially cover and simmer until the broth is mostly evaporated.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">*Sprinkle in about 1/4 cup grated pecorino cheese and grind some freshly-cracked pepper into it; serve.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Buona!Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-78960775157987395842009-12-30T11:04:00.004-05:002010-04-23T17:23:23.598-04:00Pour On The Polenta!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1ban0V-hSYaTZYvE1SKxoQ-A_IkgRkgkxKvHbdU9Y26F4yzF-yX0MHICMhK0F0IY8HrQV7o_YeaECBQoW4jceq-sL8WsIOeMjeZRlIHp6bqlJELDfF7dTPemWx_hek1tNw4/s1600-h/Polenta+prep+2+tables.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1ban0V-hSYaTZYvE1SKxoQ-A_IkgRkgkxKvHbdU9Y26F4yzF-yX0MHICMhK0F0IY8HrQV7o_YeaECBQoW4jceq-sL8WsIOeMjeZRlIHp6bqlJELDfF7dTPemWx_hek1tNw4/s320/Polenta+prep+2+tables.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">One of the Christmas-time traditions we have came to look forward to is the <em>polentone</em>, or big polenta feast. Each year on Santo Stefano, the day after Christmas, our friend Giorgio would simmer up some sauce, stir up a pot of polenta, and serve it up on a big board, crowned with plump sausages. The board pulled double duty as serving tray and dinner plate, as everyone was provided with only a fork and told to go to town on the section in front of them. He cleverly put the meat and mushrooms in the middle of the polenta, so you had to "<em>fare una strada</em>" (make a road) through the polenta to reach the rich stuff.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It's a fun tradition and a great meal concept that really encourages joviality and interaction. Giorgio has two enormous wooden boards that he uses for his <em>polentone</em>. We couldn't find anything suitable for our US version, so we went to a restaurant supply store and purchased two industrial-sized baking sheets for our <em>festa, </em>which worked very well.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This method of serving polenta originates from Abruzzo, where its toppings vary depending on province. Some places serve it with sausages, other traditions use porcini mushrooms, while some prefer lamb pieces. It is always generously dusted with roughly-grated aged pecorino cheese.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><strong>For the Sauce:</strong></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cloves garlic, minced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 onion, minced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2/3 cup dry red wine</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 28-oz. can crushed tomatoes or tomato puree</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fresh sausage (spicy or mild) - enough for the number of guests</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup mushroom broth (soak dried mushrooms in 1/2 cup of hot water for 1/2 hour; or use a mushroom broth boullion cube), or rich vegetable stock</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Saute onion and garlic in olive oil until soft but not brown. Add the wine and allow to partially evaporate, then add the tomatoes and a little salt and pepper. Cut the sausages in half if they are long, poke each with a fork, and drop into the sauce*. Add the mushroom broth, cover and let simmer about 1 hour. Uncover and let simmer another 1/2 hour.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<span style="font-family: Times, "Times New Roman", serif;">*I put the sausage in for about 10 minutes, then remove all but three or four pieces, so the sauce doesn't become too fatty, while leaving a few pieces in to flavor it nicely. Put the removed sausages into a big saucepan, add a bit of the tomato sauce along with some more red wine, cover and simmer about 1/2 hour. With a big crowd I put them into a baking pan, add some sauce and wine, cover them and put them in a 250` oven to cook, so they're off the stove until I'm ready to serve them.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<em><strong>For the Polenta:</strong></em><br />
<br />
You can prepare traditional, long-cooking polenta for an authentic taste, or the quicker-cooking variety. Since the "real" polenta involves 45 minutes of constant stirring, I follow Giorgio's method of using the faster version; not the "minute polenta" which he says has no texture to it, but the variety that requires about five minutes of cooking. An Italian polenta meal works best. It comes in vacuum-packed bricks and is found in import stores. For ten people I used 1 1/2 packages of polenta, albeit a few of the guests were light eaters.<br />
<br />
Follow the cooking directions on the package, bringing salted water to a boil in a very large pot, then lower the heat and sprinkle the polenta grains in slowly, while stirring with a heavy wooden spoon. <br />
<br />
<strong><em>Pour It On!</em></strong><br />
<br />
When it is thickened but still soft and pourable, turn it out onto the sheets, smoothing it out with a wooden paddle or spoon. You may have to add a little hot water first to get it to a pourable consistency.<br />
<br />
Bring the pot of sauce to the table and ladle it out evenly over the polenta. Sprinkle generously with grated pecorino cheese. Top with sausages (or cooked mushrooms, if you prefer). Dig in and enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibGuTCpnuWBPA8pFY9KFWDDDLc4ZxYJSi3JuBB6RlRxneK2kdN59mebnPREFTrKXw8-hx6xFkcSOm70zegxTSVPhdvM6HzEIoloXI-GARE0FEfEE1z_MAuCXYMw2yTz38H2A/s1600-h/Polenta+prep+pour1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibGuTCpnuWBPA8pFY9KFWDDDLc4ZxYJSi3JuBB6RlRxneK2kdN59mebnPREFTrKXw8-hx6xFkcSOm70zegxTSVPhdvM6HzEIoloXI-GARE0FEfEE1z_MAuCXYMw2yTz38H2A/s320/Polenta+prep+pour1.JPG" /></a></div>Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com6tag:blogger.com,1999:blog-12805949.post-55970105477403645362009-12-14T15:23:00.004-05:002009-12-29T20:54:20.904-05:00Pesce al Forno<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnA5U3hBbBGpMo5yOlw-wZJCyQv9joY4uxobgo2JlJ5qwaC0M8mlvRgHoXuG-QWSo3-NS2Z1v_hgAhp5XnaHP6vV-6h_oneVZp3zDvXkfVIQVhowX11-va4b-tSd5D8ct_tM/s1600-h/7fishes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnA5U3hBbBGpMo5yOlw-wZJCyQv9joY4uxobgo2JlJ5qwaC0M8mlvRgHoXuG-QWSo3-NS2Z1v_hgAhp5XnaHP6vV-6h_oneVZp3zDvXkfVIQVhowX11-va4b-tSd5D8ct_tM/s320/7fishes.jpg" /></a><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">As Christmas approaches I'm reminded that Italy celebrates la Vigilia (or Christmas Eve) with fish. While the "feast of the seven fishes" has become almost fabled, the reality is that most households do eat fish, but not necessarily seven plates of it. Our own experience of the past three Christmases spent with Roman friends brought four to five fish dishes to the table each year. There is usually one or two seafood-based antipasti, followed by a pasta with salmon or shrimp, and then the obligatory <em>pesce fritto, </em>fried small white fish that everyone devours while complaining about the grease and fat, being careful to leave no speck of breading on the plate. The highlight is always the <em>pesce al forno, </em>baked or roasted fish that is meaty with a delicate flavor.<br />
</div><div style="text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ciBDpaPgCASmEpj3OI4hwZcNOpTIlrGqAOQxq1EQjYGY9T7naBhkx4K6gqQnGGNQqhJUf3btiJTOc94lucbtZXa3HdfH-GMgQfgct3p9QXohFuBZyKFVywtScRcE1boDgpU/s1600-h/pescheria.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" rs="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ciBDpaPgCASmEpj3OI4hwZcNOpTIlrGqAOQxq1EQjYGY9T7naBhkx4K6gqQnGGNQqhJUf3btiJTOc94lucbtZXa3HdfH-GMgQfgct3p9QXohFuBZyKFVywtScRcE1boDgpU/s200/pescheria.jpg" /></a>You can use any whole fish - bass, redfish, snapper, bream, or perch. Obviously the herbs can be varied to taste, substituting fresh dill or the rosemary or thyme. Roasting whole fish on the bone gives it a wonderful flavor and moistness you don't get with fillets.<br />
</div><br />
<br />
<br />
Whole fish - cleaned and gutted<br />
1 lemon, sliced<br />
1 garlic clove, sliced<br />
fresh herbs - rosemary, thyme, oregano, parsley, or dill<br />
olive oil<br />
white wine<br />
<br />
Rinse and dry the fish, then rub it with olive oil. Sprinkle it generously all over with salt.<br />
<br />
In a roasting pan or baking pan lay some sprigs of rosemary or thyme, then lay thin slices of lemon on top. Put the fish on the "bedding". Put slices of lemon, sprigs of thyme and slices of garlic inside the cavity of the fish. Lay more lemon slices on top. Drizzle with a little bit of white wine (about 1/3 cup).<br />
<br />
Bake at 400 F. for about 1/2 hour. Fish is done when the eyes turn white and the flesh flakes with a fork. A good rule of thumb for cooking fish is ten minutes per inch of thickness.<br />
<br />
<em>Related Link:</em><br />
<br />
<a href="http://www.ehow.com/how_4487823_eat-fish-bone.html">How to Eat Fish on the Bone</a><br />
<br />
<a href="http://italyville.com/2009/12/seven-fishes-feast-round-up/">Italyville's Feast of the Seven Fishes Roundup</a>Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3tag:blogger.com,1999:blog-12805949.post-87642933879857822482009-12-03T15:27:00.003-05:002009-12-21T09:39:46.113-05:00Torta di MeleI admit that I don't have a rabid sweet tooth. I *do* like chocolate as much as the next girl and was happy to hear there are medicinal properties to it, but I try to avoid blatant binges. I don't generally order dessert when dining out because they are just too big, fat-filled, and achingly sweet for me. When I do go for a <em>dolce</em>, I prefer it to be fruit-based. I also prefer to make my own so that I can control the type and amount of sugar.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfo7c3uo9VCi-Rj9Mqip_l8pYPjaS-MT3ugpLFU644yjQavfPyfhEsqL3M_HtvQnpuctxCufZkZwWpmk8AE3U1bMR4w0u8yoza0cisJflb6BRLswMyp7iRr2h73S6rmBcJCQ/s1600-h/400px-Apples.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfo7c3uo9VCi-Rj9Mqip_l8pYPjaS-MT3ugpLFU644yjQavfPyfhEsqL3M_HtvQnpuctxCufZkZwWpmk8AE3U1bMR4w0u8yoza0cisJflb6BRLswMyp7iRr2h73S6rmBcJCQ/s200/400px-Apples.jpg" /></a><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This <em>torta di mele</em>, or apple cake, fits the bill perfectly for me. Wholesome apples and whole grains combine to make a delicious cake that is nice enough to serve as dessert for guests but also makes a healthy breakfast. It is naturally conducive to a scoop of vanilla ice cream on top, though I've enjoyed it with a bit of honey-sweetened ricotta, too.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Torta di Mele<br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>1 cup whole grain pancake and waffle mix (I use Bob's Red Mill 10 Grain Pancake Mix)<br />
2 eggs<br />
1/2 cup milk<br />
2/3 cup sugar (I use Sucanat, a "whole" sugar, but maple syrup can be used, too)<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2-3 apples, peeled and chopped<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup chopped pecans or walnuts<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Oven: 325 F.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Grease a 9" pie plate.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Beat the eggs until foamy, add the milk, then stir in the sugar. Add the baking mix and stir until combined; the batter will be stiff. Fold in the apples and nuts. Spread the batter into the pie plate.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake for 50 minutes, until golden brown and set. Best when served warm. It naturally begs for a scoop of vanilla ice cream, but I've also enjoyed it with a dollop of honey-sweetened ricotta on top.<br />
</div></div>Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-89707404528523177452009-11-28T17:27:00.001-05:002009-12-21T09:40:26.926-05:00Thanksgiving - RemadeOr, what to do when you friends make enough Thanksgiving goodies to feed twenty but only invited six...and send copious quantities of leftovers home with you? Improvise, of couse!<br />
<br />
My turkey will be reborn as enchiladas smothered in green chile sauce tomorrow, so no problem there. But the huge container of now-dry stuffing and a glob of mashed potatoes are another thing. Instead of merely reheating them, making them even drier than before, I decided to put them together in a pancake, bound together with creamy ricotta cheese. Really tasty!<br />
<br />
I used approximately - <br />
1 cup leftover mashed potatoes<br />
1 cup leftover stuffing<br />
1/3 cup ricotta cheese<br />
1 egg<br />
1/4 cup flour<br />
salt and pepper<br />
<br />
Since the stuffing was really dry I combined it with about 1/4 cup of leftover gravy to soak and soften up. Then I mixed everything together, formed the batter into patties, lightly coated them with flour, and fried them in a skillet in extra virgin olive oil.<br />
<br />
The creaminess of ricotta and potatoes combined with the sausage-spiked stuffing was a very good combo. Thanksgiving almost tasted better the second time around!Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-38521810938296636282009-11-13T14:53:00.002-05:002009-12-21T09:38:57.526-05:00Sott'olio<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSePZs9X4qaJcOIipHyO5d-Nhb3bTUrioEkun50h3B2XIG7eDOUS0-vefFzCOarpLCz28Xusa9VJQ-mEgUrIGvCVO2I832V0vVHJ-3aVMX5EhbY_KDlYjIhNG27Qq3BgaXG4/s1600-h/cipollini.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSePZs9X4qaJcOIipHyO5d-Nhb3bTUrioEkun50h3B2XIG7eDOUS0-vefFzCOarpLCz28Xusa9VJQ-mEgUrIGvCVO2I832V0vVHJ-3aVMX5EhbY_KDlYjIhNG27Qq3BgaXG4/s200/cipollini.jpg" /></a>A very common method of preservation in Italy is <em>sott'olio, </em>which means "under oil". Vegetables in particular are "canned" this way to keep them through the winter. My friend Giorgio preserves many various veggies - from rapini to carrots to grilled pumpkin. He rolls up grilled eggplant and stuffs them in jars, and submerges roasted garlic cloves, too. His strict advice is that the olive oil must completely cover the vegetables, and you should run a knife through the jar to release all air bubbles. It is a simple process to keep food fresh, he says "foolproof", and the oil blocks air from getting in and spoiling the goods.<br />
</div><br />
Jars of homemade <em>verdure sott'olio</em> make nice gifts, too. Following are two recipes for enjoying yourself or giving away.<br />
<br />
<em><strong>Cipollini Sott'olio</strong></em><br />
This is an onion version of the delicious <em><a href="http://lacucina.blogspot.com/2008/10/bitter-bulbs.html">lampascioni</a></em> that my <em>famiglia</em> makes in Basilicata.<br />
<br />
Baby onions<br />
white wine<br />
2-3 cloves of garlic<br />
zest of 1 lemon or 1 orange (peels not grated zest)<br />
salt, pepper, red chile flakes, bay leaf - any combination of herbs you desire<br />
extra virgin olive oil<br />
canning jars (I prefer jars with rubber gaskets and metal closures)<br />
<br />
Peel the baby onions and put them in a saucepan. Add about 1 cup or so of white wine, along with the seasonings of your choice. Bring to a boil and simmer about 7 minutes. Drain and cool completely. Remove the garlic and lemon peels. <br />
<br />
Once they're cool, put them in a jar with a tight-sealing lid. Pack them in fairly tightly up to the top of the container, but not into the neck. Pour the olive oil over top to cover them completely. Run a knife through the jar to release the air bubbles. Seal the jars and store in a cool, dry place. <br />
<br />
<strong><em>Zucchini sott'olio</em></strong><br />
3 medium zucchini<br />
bay leaf, clove of garlic, salt, thyme sprig<br />
2/3 cup white wine vinegar<br />
extra virgin olive oil<br />
<br />
Slice the zucchini at an angle to create oval rounds. Lay them in an 8-inch baking dish, sprinkle with salt and add the bay leaf and sprig of thyme. Bring the vinegar to a boil, then pour evenly over the zucchini. Put a plate on top of them to keep them immersed. Allow the zucchini to stay in the vinegar until completely cooled.<br />
<br />
When cool, remove from the vinegar and pat dry with paper towels. Discard the herbs. Arrange the zucchini slices in the jar, adding thin slices of garlic if desired. Pour in the olive oil to cover them completely, and run a knife through the jar to release any air bubbles. Seal the jar and store in a cool, dry place out of sunlight.<br />
<br />
If you read Italian you will find some other great sott'olio recipes <a href="http://www.tarquinianews.net/ARcucina/dossier/verdure-pomodoro/4Verduresottolio.htm">here</a>.<br />
<br />
<em><span style="font-size: x-small;">Photo credit: <a href="http://www.flickr.com/photos/vanz/354690986/">Vanz</a></span></em>Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-12695358427025705212009-11-04T10:24:00.006-05:002010-04-23T17:23:58.130-04:00Roasted Sausage and Potatoes<em>La salsiccia con le patate al forno</em>.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOlMweMLtww1dB6Wwx_Z8o5wVav0mYl2ojuSssOg0CLU0Ka0wVKioAEbTSYWodYUZEn7Vx7uzrxV7d3SYmAX-vF8X5O-HDsOvo1B9S-nFydNky8ohefI8mLUrm_oV5Uq8Umk/s1600-h/sausage.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOlMweMLtww1dB6Wwx_Z8o5wVav0mYl2ojuSssOg0CLU0Ka0wVKioAEbTSYWodYUZEn7Vx7uzrxV7d3SYmAX-vF8X5O-HDsOvo1B9S-nFydNky8ohefI8mLUrm_oV5Uq8Umk/s200/sausage.jpg" vr="true" /></a></div>This is a great cool-weather meal where the simple flavors of each ingredient meld to make a delectable dish. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In Basilicata (or southern Italy in general) it is made with <em>lucanica</em>, a regional sausage that could date back to the ancient Lucanians, or maybe the Greeks who inhabited that area of Magna Grecia. In Greece there is still a similar product called Loukanika, but it is unclear which came first. Either way, it is delicious, and it turns out just as good when using vegetarian sausages, too.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 pound potatoes (I like to use the small red potatoes)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">a handful of cipollini onions* (or - even better - half a jar of <a href="http://lacucina.blogspot.com/2008/10/bitter-bulbs.html">lampascioni</a> if you can find them)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 Italian sausages</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">salt and pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup white wine</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">peperoncino flakes or chile oil, optional</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">olive oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Clean the potatoes and halve or quarter them, depending on the size. Put them in a baking dish and sprinkle with salt and pepper. Cut the baby onions in half and mix them with the potatoes. If you are able to use lampascioni, drizzle some of the oil from the jar over top, otherwise drizzle with extra virgin olive oil and mix well to coat. Sprinkle or drizzle on peperoncino or chile oil if you want a spicy dish. Lay the sausages on top, pour the wine over it all and cover. Bake at 400 for about 35 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Obviously, this is a versatile dish and the flavors can be changed based on the type of sausage you use, or the spices you may want to mix in (such as garlic and rosemary).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
*Peel the onions quickly and easily by immersing them in boiling water for about 20 seconds. When cool enough to handle, the skins slide off.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="font-size: x-small;">Photo credit goes to </span></em><a href="http://www.flickr.com/photos/cobalt/723605489/"><em><span style="font-size: x-small;">cobalt.</span></em></a> </div>Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com1tag:blogger.com,1999:blog-12805949.post-10316114413941913652009-10-22T09:55:00.005-04:002009-11-06T09:26:25.508-05:00Penne all'ArrostitoNational Pasta Month continues! This time around I have a zinger for you...roasted penne. Okay, the <em>penne</em> isn't roasted, but the vegetables that you toss it with are. I came up with this one by accident while using up some of the remnants in my sister's fridge, what my grandmother used to call an "icebox clean-up" recipe.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxuW9047ajv91rGTlz4otb762_bIwiXOFL7vNoHlaF1f0DfttuqbLBEV_mfLfmssemRL_GfU3WUs01Hn3M8i6le5wkbtbNVjUmJy_RQD1PGlqp_ZhTr_nAKaqs6_9QsjohD0/s1600-h/roasted+peppers.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxuW9047ajv91rGTlz4otb762_bIwiXOFL7vNoHlaF1f0DfttuqbLBEV_mfLfmssemRL_GfU3WUs01Hn3M8i6le5wkbtbNVjUmJy_RQD1PGlqp_ZhTr_nAKaqs6_9QsjohD0/s200/roasted+peppers.jpg" vr="true" /></a>The sweet-smokey flavors that come out from roasting vegetables just screams "autumn" to me. You can roast them all on the grill, or roast the tomatoes and onion in the oven, while doing the peppers over a flame or under the broiler.<br />
</div><br />
<br />
<br />
2 ripe tomatoes, cored<br />
1 bell pepper<br />
1 or 2 green chiles<br />
1 onion, halved<br />
(You'll also need a clove of garlic later on)<br />
<br />
Rub all the vegetables with a little olive oil and put them on the grill to roast. When the pepper skins are blackened and puckered, remove them, put them in a paper bag or newspapers to steam for a few minutes. When they are cool enough to handle, peel the skins off. Roast the tomatoes until soft but not mushy. The onion will take the longest; when it is browned and softened it is ready.<br />
<br />
If you are using the oven, slice the tomatoes in half, salt them and put them cut-side down in a roasting pan to start; ditto for the onions. Keep an eye on them; the tomatoes won't take very long.<br />
<br />
Cool the vegetables, then chop them roughly and put them all together in a bowl. Drizzle with a bit of olive oil and and some salt and freshly-ground pepper. <br />
<br />
Meanwhile boil a pot of water and start cooking the penne.<br />
<br />
In a skillet, saute a clove of garlic (minced) in olive oil just until soft but not browned. All the vegetables to the skillet and turn the heat to low. Heat gently.<br />
<br />
Drain the penne, reserving about 1/2 cup of the pasta cooking water. Put the penne in a bowl and add the vegetables, along with a little of water if needed to moisten it and bind it all together.<br />
<br />
Top with freshly grated parmigiano and sprinkled with a little minced basil, if desired.<br />
<br />
<span style="font-size: x-small;"><em>Photo credit: </em><a href="http://www.flickr.com/photos/miheco/1305386785/"><em>Miheco</em></a></span>Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com2tag:blogger.com,1999:blog-12805949.post-37818039300825019862009-10-12T17:57:00.001-04:002009-11-06T08:48:32.206-05:00Ragu LucanoIn honor of National Pasta Month, I'm posting one of my all-time favorite recipes. It hails from Lucania, or what is now called Basilicata, in southern Italy, where my roots are planted on a rocky mountain top. In those high altitude peaks, sheep are still an everyday sight, so lamb plays an understandably important role in the region's cuisine.<br />
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Ragu Lucano is just the basic "Sunday sauce" that you will find there, but makes use of lamb in a small quantity in keeping with the area's poor past; it is, simply, <em>cucina povera</em> that tastes like a rich man's dish! In this area they call that type of cooking "la zuppa del Re", or the king's soup, meaning you take a humble dish and make it seem fit for royalty.<br />
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I've made this (and seen it served there) with chunks of boneless lamb, but also cooked with the bones just to give the flavor without any actual meat pieces (making it very economical). I have made it with leftover pieces of roasted lamb, too.<br />
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1 onion, chopped<br />
2 cloves garlic, minced<br />
red wine - about 1/2 cup<br />
1 carrot, cut into 2 or 3 large pieces<br />
1 celery stalk,cut into 2 or 3 large pieces<br />
a small quantity of lamb - chunks of leg meat, stew bones, or roasted lamb<br />
passato di pomodoro (tomato puree) - about 2 cups<br />
vegetable or beef broth - about 1/2 cup<br />
2 or 3 fresh sage leaves, minced<br />
a small branch of fresh rosemary, minced<br />
salt and pepper<br />
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In a saucepan, saute the onion and garlic until soft. Add the wine and cook a few minutes to reduce. Add the rest, stir and bring just to the boiling point. Reduce heat, cover, and simmer it for 1 1/2 hours, stirring occasionally and adding water or broth as needed.<br />
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When it has simmered and reduced, pull out the carrot and celery pieces. Remove the bones, if any, and pick off any meat. If using meat chunks, you may want to shred them.<br />
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Serve with freshly cooked cavatelli or orecchiette (traditional pastas for that area) or the pasta of your choice. Top with freshly grated pecorino cheese.Valeriehttp://www.blogger.com/profile/01055759718776417654noreply@blogger.com3