...or, linguini with clam sauce.
Forget about that $12 plate of overcooked noodles dripping with tomato-based sauce and a couple of canned clams floating about that may form your impression of linguini with clams. This dish is much lighter on the palate and very tasty. It's also a snap to prepare.
Here it is usually made with spaghetti rather than linguini. Today, though, I procured a nice helping of hand-cut linguini from pasta all'uovo shop and a nice sack of fresh baby clams at the pescheria. Dinner for less than 5 euro for 2 people!
It's easy to adjust for more servings, or smaller portions.
1/2 pound to 1 pound of fresh baby clams
1 clove garlic, minced
a dash or two of red chile flakes
1 cup white wine
a handful of parsley, minced
1/3 to 1/2 pound spaghetti or linguini
If the clams haven't already been cleaned you'll need to soak them in heavily-salted water for a couple of hours to clean out the grit. Drain and rinse them well.
In a pan large enough to hold the clams heat the olive oil and lightly saute the garlic, red chile flakes and about half the parsley until garlic begins to color. Add the wine and bring to a boil. Add the clams, cover, and cook until they open up, about 10 minutes.
Meanwhile, bring a large pot of water to a boil and cook the linguini or spaghetti until al dente. Drain and return to the pot. Add the clams and wine, drizzle on a bit of olive oil, and sprinkle in the parsley, tossing it all well. Serve.
*You can grate on some parmigiano if you want, but here in Italy that is strictly taboo. You may even be reprimanded for it as my step-dad was in a seafood restaurant in Nettuno!
Valerie Schneider 2007
Friday, April 20, 2007
Monday, March 19, 2007
From the "Small World" Files
Last week I received a nice email from a lady named Barbara Marx telling me how she’d found La Cucina and enjoyed the recipes. That brought a smile to my face. She mentioned that she made Nana’s Tomato Salad to accompany a recipe she had been given for a Sformato di Cappellini. Incredibly, she is from New Mexico and the dinner she was preparing was for our former neighbors in Corrales, of all people! Bill and Irene lived across the road from us and are sweet people. Receiving the email made us reminisce about our village and neighbors.
How funny that Barbara searched the internet, found my recipe, noted I’m from the same state, and that we have common friends. Kinda cool, huh?
She shared her recipe so I’ml passing it along to you. She said she obtained it from Italian-in-America friend, Daniela Ford.
Sformato di capellini 6-8 people
1 # capellini
2 eggs, beaten
1 # Edam, mozzarella or similar well-melting cheese, finely cubed
1/4 # butter, plus butter for the round casserole baking dish
3/4 C gratred parmesan
1/4 # finely cubed boiled ham
S & P to taste...freshly ground
Generously butter the oven-proof casserole & cover the butter fully with bread crumbs...shake out the excess crumbs. Boil pasta in 6 qts of water, for about 3 minutes, keeping it/molto al dente/ since it will also bake in the oven. Melt the butter in large pan. Mix beaten eggs & grated parmesan with S & P, to taste. Heat oven to 375 degrees. Drain the pasta. Toss the pasta well in the melted butter, so that it is all coated with the butter. Add egg/parmesan mixutre & toss again to cover. Place half the capellini in the casserole, spreading it well to the edges. Scatter cheese & ham cubes evenly over the first layer, then cover them with the second half of the pasta. Spread pasta evenly, dot with flakes of butter & more breadcrumbs. Bake 40-45 min. til top bubbles & turns crispy on the top. Place serving platter up-side down on the casserole & upturn the two together to remove the pasta from the cassserole. ( I simply cut & served it from the baking pan.) Serve with a butter-based tomato sauce or Valerie's fresh tomato "salsa" recipe.
Thanks, Barbara!
How funny that Barbara searched the internet, found my recipe, noted I’m from the same state, and that we have common friends. Kinda cool, huh?
She shared her recipe so I’ml passing it along to you. She said she obtained it from Italian-in-America friend, Daniela Ford.
Sformato di capellini 6-8 people
1 # capellini
2 eggs, beaten
1 # Edam, mozzarella or similar well-melting cheese, finely cubed
1/4 # butter, plus butter for the round casserole baking dish
3/4 C gratred parmesan
1/4 # finely cubed boiled ham
S & P to taste...freshly ground
Generously butter the oven-proof casserole & cover the butter fully with bread crumbs...shake out the excess crumbs. Boil pasta in 6 qts of water, for about 3 minutes, keeping it/molto al dente/ since it will also bake in the oven. Melt the butter in large pan. Mix beaten eggs & grated parmesan with S & P, to taste. Heat oven to 375 degrees. Drain the pasta. Toss the pasta well in the melted butter, so that it is all coated with the butter. Add egg/parmesan mixutre & toss again to cover. Place half the capellini in the casserole, spreading it well to the edges. Scatter cheese & ham cubes evenly over the first layer, then cover them with the second half of the pasta. Spread pasta evenly, dot with flakes of butter & more breadcrumbs. Bake 40-45 min. til top bubbles & turns crispy on the top. Place serving platter up-side down on the casserole & upturn the two together to remove the pasta from the cassserole. ( I simply cut & served it from the baking pan.) Serve with a butter-based tomato sauce or Valerie's fresh tomato "salsa" recipe.
Thanks, Barbara!
Monday, March 05, 2007
Lamb-Stuffed Artichoke Hearts
This dish is Greek-inspired, though it tastes very Middle Eastern with the spices and lamb. Though it dramatically raised my butcher's eyebrows when I requested the ground lamb, it is very delicious.
About 1/2 pound of ground lamb
2 TBSP minced parsley
salt and pepper
1/4 tsp. each coriander, cumin and cardamon
1 egg, beaten
Combine all together, mixing well. Set aside.
1 small onion, chopped
2 TBSP pine nuts
about 2 TBSP olive oil
Saute the onion until golden, then add the pine nuts. Stir until the nuts begin to color. Cool.
Add this to the meat mixture.
Clean 5 or 6 artichokes, pulling off all the tough outer leaves and cutting about 1/3 off the tops. Slice in half and scoop out the hairy choke. Fill each with the meat mixure, mounding it up. (Alternatively, if you are able to find frozen artichoke bottoms you can use those for a faster and easier dish!) Place in an oven-proof baking dish.
In a small bowl, combine the juice of 1 lemon, 1 tablespoon of olive oil, and about one cup of water. Pour into the bottom of the baking dish, cover and bake at 350 for about 30 minutes, until the artichokes are tender and the meat is cooked through.
About 1/2 pound of ground lamb
2 TBSP minced parsley
salt and pepper
1/4 tsp. each coriander, cumin and cardamon
1 egg, beaten
Combine all together, mixing well. Set aside.
1 small onion, chopped
2 TBSP pine nuts
about 2 TBSP olive oil
Saute the onion until golden, then add the pine nuts. Stir until the nuts begin to color. Cool.
Add this to the meat mixture.
Clean 5 or 6 artichokes, pulling off all the tough outer leaves and cutting about 1/3 off the tops. Slice in half and scoop out the hairy choke. Fill each with the meat mixure, mounding it up. (Alternatively, if you are able to find frozen artichoke bottoms you can use those for a faster and easier dish!) Place in an oven-proof baking dish.
In a small bowl, combine the juice of 1 lemon, 1 tablespoon of olive oil, and about one cup of water. Pour into the bottom of the baking dish, cover and bake at 350 for about 30 minutes, until the artichokes are tender and the meat is cooked through.
Monday, February 26, 2007
Risotto Con i Funghi
Risotto with Mushrooms
Following on the heels of successfully getting my previously-mushroom shy hubby to eat the little critters, I quickly prepared another dish he enjoyed. This is amazing! He's never consumed mushrooms before; now he's actually enjoying them! They are in season and we are finding them on every menu and in every little vegetable market...big, plump and freshly harvested. Porcini are around but more difficult to find. Mostly we're seeing the champignon variety.
1 small onion, chopped
1 clove garlic, minced
mushrooms to taste , chopped (I used 2 but they were quite large and meaty)
1 C. arborio rice
white wine (about 1/3 cup)
beef or vegetable broth (about 2 1/2 cups)
salt and pepper to taste
pecorino or parmigiano cheese
Saute the onion and garlic in olive oil. When they're softened, add the mushrooms and salt and pepper, sauteing until they're softening. Add the risotto and stir well, toasting them a few minutes. Splash in the wine, stirring. When it is absorbed, start adding the broth a ladelful at a time, stirring. Continue adding broth until the rice is cooked al dente and the broth is absorbed. Grate in some cheese, stir until melted and creamy. Top with additional cheese.
Following on the heels of successfully getting my previously-mushroom shy hubby to eat the little critters, I quickly prepared another dish he enjoyed. This is amazing! He's never consumed mushrooms before; now he's actually enjoying them! They are in season and we are finding them on every menu and in every little vegetable market...big, plump and freshly harvested. Porcini are around but more difficult to find. Mostly we're seeing the champignon variety.
1 small onion, chopped
1 clove garlic, minced
mushrooms to taste , chopped (I used 2 but they were quite large and meaty)
1 C. arborio rice
white wine (about 1/3 cup)
beef or vegetable broth (about 2 1/2 cups)
salt and pepper to taste
pecorino or parmigiano cheese
Saute the onion and garlic in olive oil. When they're softened, add the mushrooms and salt and pepper, sauteing until they're softening. Add the risotto and stir well, toasting them a few minutes. Splash in the wine, stirring. When it is absorbed, start adding the broth a ladelful at a time, stirring. Continue adding broth until the rice is cooked al dente and the broth is absorbed. Grate in some cheese, stir until melted and creamy. Top with additional cheese.
Tuesday, February 20, 2007
A Hearty Casserole
Being rainy and dreary, and generally winter-feeling, we wanted something a bit hearty and warming for dinner, something that heat the oven and the house, as well as fill us up. A casserole always fit the bill for that description! This one is made with potatoes, a bit of ground beef, and mushrooms. This serves 2 people, but is very easy to double.
You'll need: potatoes, ground beef, mushrooms, a couple carrots, an onion, a clove of garlic, some beef broth, a little cream, sour cream or yogurt.
Peel and thinly slice 2-3 potatoes, as well as 1 or 2 carrots.
In a casserole pan, layer 1/3 of the potatoes, and half the carrots. Reserve the rest.
In a skillet, brown about 1/4 to 1/3 pound of ground beef, (or more if you desire it meatier and heartier). Add half the meat to the casserole pan. Add another layer of potatoes and carrots, the remaining beef, and then finish with the rest of the potatoes.
To the skillet, add a bit of olive oil and saute a small onion, chopped and a clove or two of garlic, minced. When they are softened, add the mushrooms (sliced or chopped) and cook until they are soft and reduced. Sprinkle on about a teaspoon of flour and a dash of ground pepper, continuing to saute to get rid of the raw flour taste. Using about 1/2 cup of beef broth...Add a little of the broth slowly, stirring, until it begins to thicken, then continue adding broth until you have a sauce. Swirl in a tablespoon or two of the cream, sour cream or yogurt, stir well to incorporate and remove from heat. Pour all of it over the casserole, cover and bake for about 25 minutes.
Bryan loved this and he usually avoids eating mushrooms!
You'll need: potatoes, ground beef, mushrooms, a couple carrots, an onion, a clove of garlic, some beef broth, a little cream, sour cream or yogurt.
Peel and thinly slice 2-3 potatoes, as well as 1 or 2 carrots.
In a casserole pan, layer 1/3 of the potatoes, and half the carrots. Reserve the rest.
In a skillet, brown about 1/4 to 1/3 pound of ground beef, (or more if you desire it meatier and heartier). Add half the meat to the casserole pan. Add another layer of potatoes and carrots, the remaining beef, and then finish with the rest of the potatoes.
To the skillet, add a bit of olive oil and saute a small onion, chopped and a clove or two of garlic, minced. When they are softened, add the mushrooms (sliced or chopped) and cook until they are soft and reduced. Sprinkle on about a teaspoon of flour and a dash of ground pepper, continuing to saute to get rid of the raw flour taste. Using about 1/2 cup of beef broth...Add a little of the broth slowly, stirring, until it begins to thicken, then continue adding broth until you have a sauce. Swirl in a tablespoon or two of the cream, sour cream or yogurt, stir well to incorporate and remove from heat. Pour all of it over the casserole, cover and bake for about 25 minutes.
Bryan loved this and he usually avoids eating mushrooms!
Monday, January 22, 2007
Italian Food Myths (Debunked)
Everyone loves Italian cuisine, right? It’s the age-old classic, the restaurant stand-by for untold Americans, the cuisine everyone can agree on when dining out with a group. Trouble is, most Italian food as it is known in America isn’t really la vera cucina Italiana. Let’s debunk a few myths.
Spaghetti and Meatballs, the real classic dish
Actually, no. Sure, you find spaghetti all over the peninsula. It can be topped with the well-known tomato sauce (called a ragu) or with a plentitude of other tasty options. But with a helping of meatballs nestled on top? Never. You might find meatballs on a menu if you are in a rural, down-home kind of place, or dining a casa with a friend. But never the twain shall meet when it come to serving up the duo insieme.
Fettucine Alfredo
Never seen it in these parts. The fat-laden, creamy sauce globbed on so many plates across America is not to be found here. When I tried to explain this sauce to chef friend, Giorgio, he was very confused. “But, who is Alfredo?” he kept asking. Nobody, Gio. There is no one named Alfredo. It’s a made-up dish. “But why?” If you figure out the answer, let me know.
Caesar Salad
This one really confuses us, because it is ubiquitous in so-called Italian restaurants, even those claiming true Italian roots. But the origins of this salad come from a restaurant in Tijuana, Mexico. Go figure. Again, unless you are in a tourist trap in Florence, you won’t find this among the offerings in Italy. In fact, you won’t find any other dressing option except olive oil and vinegar.
Espresso wires you for days
While it’s thick and concentrated-tasting, espresso actually contains less caffeine that a cup of drip-brewed coffee, according to an article in National Geographic (January, 2005). It tastes better, too. The only downside is you down it in about three seconds, so there is no lingering over a cup of joe around here.
Pass the butter
Bread is put on the table as a tool…to soak up sauces and to help you push things onto your fork. Butter or dipping bowls of oil are not provided. And the bread is almost always at room temperature. No warmed bread as a prelude to the meal; no garlic toast either. Sorry to disappoint you.
Grate on the cheese
In the fancy (and mid-range) American Italian restaurants, the waiters come out with the wheely cheese graters to offer you a heaping helping of “parmesan”. Here you don’t get such service but they do bring a dish of pre-grated Parmigiano (or Pecorino, depending on what region you’re in). Unless of course you order a primo dish with seafood in it. You’re not allowed to have cheese on top of spaghetti with clam sauce or shrimp risotto. I think they say it masks the flavors of the delicate fish though I’m not positive on this one; I only know that it is against the rules.
Pizza
Forget everything you *think* you know about pizza. It should never come with an inch (or more) thick crust. And while we’re at it, the crust should never be stuffed with anything. And it absolutely ought to be cooked in a wood-fired oven. Peperoni is not a meat; they’re sweet bell peppers. Roman pizza is very thin and crispy-crusted with minimal toppings…only enough to taste every flavor. It’s true that Napolitana pizza boasts a bit thicker and chewier crust, but not at all like most American pizza. They are usually served on a plate uncut, leaving you with the likes of a butter knife to tear through the pie and get it to your mouth. But once it’s reached the lips, its oh-so-good. (Yep, a butter knife but no butter provided for the bread. It's a mystery.)
So there you have it. The truth about some of America’s popular notions regarding Italian food. I hope you’re not disappointed. Believe me, the real deal is far better than you could expect based on your experiences at home. We’ve never seen a disappointed face when they’ve tasted their first bite of true cooking here.
copyright 2007 Valerie Schneider
Spaghetti and Meatballs, the real classic dish
Actually, no. Sure, you find spaghetti all over the peninsula. It can be topped with the well-known tomato sauce (called a ragu) or with a plentitude of other tasty options. But with a helping of meatballs nestled on top? Never. You might find meatballs on a menu if you are in a rural, down-home kind of place, or dining a casa with a friend. But never the twain shall meet when it come to serving up the duo insieme.
Fettucine Alfredo
Never seen it in these parts. The fat-laden, creamy sauce globbed on so many plates across America is not to be found here. When I tried to explain this sauce to chef friend, Giorgio, he was very confused. “But, who is Alfredo?” he kept asking. Nobody, Gio. There is no one named Alfredo. It’s a made-up dish. “But why?” If you figure out the answer, let me know.
Caesar Salad
This one really confuses us, because it is ubiquitous in so-called Italian restaurants, even those claiming true Italian roots. But the origins of this salad come from a restaurant in Tijuana, Mexico. Go figure. Again, unless you are in a tourist trap in Florence, you won’t find this among the offerings in Italy. In fact, you won’t find any other dressing option except olive oil and vinegar.
Espresso wires you for days
While it’s thick and concentrated-tasting, espresso actually contains less caffeine that a cup of drip-brewed coffee, according to an article in National Geographic (January, 2005). It tastes better, too. The only downside is you down it in about three seconds, so there is no lingering over a cup of joe around here.
Pass the butter
Bread is put on the table as a tool…to soak up sauces and to help you push things onto your fork. Butter or dipping bowls of oil are not provided. And the bread is almost always at room temperature. No warmed bread as a prelude to the meal; no garlic toast either. Sorry to disappoint you.
Grate on the cheese
In the fancy (and mid-range) American Italian restaurants, the waiters come out with the wheely cheese graters to offer you a heaping helping of “parmesan”. Here you don’t get such service but they do bring a dish of pre-grated Parmigiano (or Pecorino, depending on what region you’re in). Unless of course you order a primo dish with seafood in it. You’re not allowed to have cheese on top of spaghetti with clam sauce or shrimp risotto. I think they say it masks the flavors of the delicate fish though I’m not positive on this one; I only know that it is against the rules.
Pizza
Forget everything you *think* you know about pizza. It should never come with an inch (or more) thick crust. And while we’re at it, the crust should never be stuffed with anything. And it absolutely ought to be cooked in a wood-fired oven. Peperoni is not a meat; they’re sweet bell peppers. Roman pizza is very thin and crispy-crusted with minimal toppings…only enough to taste every flavor. It’s true that Napolitana pizza boasts a bit thicker and chewier crust, but not at all like most American pizza. They are usually served on a plate uncut, leaving you with the likes of a butter knife to tear through the pie and get it to your mouth. But once it’s reached the lips, its oh-so-good. (Yep, a butter knife but no butter provided for the bread. It's a mystery.)
So there you have it. The truth about some of America’s popular notions regarding Italian food. I hope you’re not disappointed. Believe me, the real deal is far better than you could expect based on your experiences at home. We’ve never seen a disappointed face when they’ve tasted their first bite of true cooking here.
copyright 2007 Valerie Schneider
Sunday, December 10, 2006
Nana's Tomato Salad
My grandmother used to make this recipe in the summer when tomatoes are abundant. Here in Italy we're still finding ripe, fresh tomatoes in the market so I'm still throwing this simple dish together. It's good on it's own with fresh, crusty bread to soak up the sauce. But I've found it's also good used as a salad dressing by splashing in a little bit of balsamic vinegar and then pouring it over lettuce.
2 or 3 ripe tomatoes, cored and chopped (or sliced if you prefer)
3-4 thin slices of onion
1 small clove of garlic, minced
salt and pepper
oregano, fresh or dried to taste
a bit of basil to taste
a drizzle of good quality extra virgin olive oil
Mix it all together and let sit at room temperture for about 20 minutes for the flavors to mingle and the juices to develop.
copryight 2006 Valerie Schneider
2 or 3 ripe tomatoes, cored and chopped (or sliced if you prefer)
3-4 thin slices of onion
1 small clove of garlic, minced
salt and pepper
oregano, fresh or dried to taste
a bit of basil to taste
a drizzle of good quality extra virgin olive oil
Mix it all together and let sit at room temperture for about 20 minutes for the flavors to mingle and the juices to develop.
copryight 2006 Valerie Schneider
Saturday, November 04, 2006
A Menu To Remember
A couple of weeks ago we traveled into remote Basilicata accompanied by two cousins. It was an astounding trip in many respects, not the least of which because we connected with distant family members there in my great-grandfather’s hometown. Michele and his wife Milena, generous and welcoming, treated us to a feast the likes of which I had never experienced before. This was a meal to remember which lasted for three and a half hours. We sat and dined for three and a half hours! Such gluttony! I felt like we’d stepped into the film, Big Night (a worthy rental if you’ve never seen it). Platters laden with food arrived constantly. It was amazing! So, without further adieu, here is the menu.
Prosciutto and coppacolla. Grilled veggies delicately seasoned. Anchovy-stuffed hot peppers that put a fire into even my mouth, a seasoned New Mexican chile-eater. Air-dried sweet peppers that were fried to a crisp in olive oil. Another type of prosciutto and a seasoned lard (the only piece of food that day that I didn’t care for), cured sausages laced with fennel. Olives, three cheeses, and semolina bread. And that was just the antipasto!
Out came a heaping bowl of cavatelli, the pillowy-soft pasta melt-in-the-mouth delicious, topped simply with those air-dried peppers, breadcrumbs and peppery olive oil. More forks and a bowl of ravioli, the ricotta cheese having been made that morning “or last night at the latest,” Melina informed us, slightly laced with mint and the lightest of tomato sauces. More forks and a huge platter of stewed lamb over top of oven-roasted and perfectly seasoned potatoes. All of this was, of course, accompanied by home-made wine and bottles of water that came from Monte Vulture, probably the food item that traveled the longest distance to reach our table. More forks and I was about to roll out of my chair when Michele assured us it was simply for fruit, not a heavy dessert. “Just fruit” was an enormous platter of the most beautifully arranged, luscious produce that it should have been placed on a banquet table in front of a dignitary. I later realized that we were considered the dignitaries, the American family come to Basilicata.
Cousin Rose reminisced throughout the meal, as each plate brought a childhood memory and her face showed the joy of it all. We reveled in these dishes, which sound so simple but were so utterly delicious, I’d make the trip again in a heartbeat just to taste the goodness of those items.
Read more about the trip in my monthly column on Slow Travel and on my 2 Baci blog.
Prosciutto and coppacolla. Grilled veggies delicately seasoned. Anchovy-stuffed hot peppers that put a fire into even my mouth, a seasoned New Mexican chile-eater. Air-dried sweet peppers that were fried to a crisp in olive oil. Another type of prosciutto and a seasoned lard (the only piece of food that day that I didn’t care for), cured sausages laced with fennel. Olives, three cheeses, and semolina bread. And that was just the antipasto!
Out came a heaping bowl of cavatelli, the pillowy-soft pasta melt-in-the-mouth delicious, topped simply with those air-dried peppers, breadcrumbs and peppery olive oil. More forks and a bowl of ravioli, the ricotta cheese having been made that morning “or last night at the latest,” Melina informed us, slightly laced with mint and the lightest of tomato sauces. More forks and a huge platter of stewed lamb over top of oven-roasted and perfectly seasoned potatoes. All of this was, of course, accompanied by home-made wine and bottles of water that came from Monte Vulture, probably the food item that traveled the longest distance to reach our table. More forks and I was about to roll out of my chair when Michele assured us it was simply for fruit, not a heavy dessert. “Just fruit” was an enormous platter of the most beautifully arranged, luscious produce that it should have been placed on a banquet table in front of a dignitary. I later realized that we were considered the dignitaries, the American family come to Basilicata.
Cousin Rose reminisced throughout the meal, as each plate brought a childhood memory and her face showed the joy of it all. We reveled in these dishes, which sound so simple but were so utterly delicious, I’d make the trip again in a heartbeat just to taste the goodness of those items.
Read more about the trip in my monthly column on Slow Travel and on my 2 Baci blog.
Saturday, October 07, 2006
Una Bella Frittata
A frittata in Italy is basically an omelet, mixing in a generous helping of meats, cheeses, and/or veggies to make a substantial meal. But this one is a bit difference as it is a Frittata di Maccheroni. An ingenious use of leftover pasta, it is simple and satisfying. Leave it to Giorgio to come up with this meal!
I made it using leftover ziti con lenticchie and a handful of cooked tortellini I had not used up yet. Whatever type of leftover pasta you have will work fine.
In a large skillet heat a couple tablespoons of olive oil, split open a clove of garlic and fry it lightly to scent the oil, then remove the garlic and throw it away. Add the cooked pasta and saute it in the oil until it is well heated. In a bowl beat 4 eggs with a tad of milk, season as you wish with salt, pepper, any herbs you have a fancy for, and pour it evenly over top of the pasta. Add a generous dusting of grated parmigiano cheese and shake the pan to get the egg distributed to cook evenly. When it has set on the bottom, slide it out onto a plate, invert it back into the pan and cook the other side. Serve topped with some more parmigiano.
Coupled with a veggie dish, this makes a very easy lunch.
I made it using leftover ziti con lenticchie and a handful of cooked tortellini I had not used up yet. Whatever type of leftover pasta you have will work fine.
In a large skillet heat a couple tablespoons of olive oil, split open a clove of garlic and fry it lightly to scent the oil, then remove the garlic and throw it away. Add the cooked pasta and saute it in the oil until it is well heated. In a bowl beat 4 eggs with a tad of milk, season as you wish with salt, pepper, any herbs you have a fancy for, and pour it evenly over top of the pasta. Add a generous dusting of grated parmigiano cheese and shake the pan to get the egg distributed to cook evenly. When it has set on the bottom, slide it out onto a plate, invert it back into the pan and cook the other side. Serve topped with some more parmigiano.
Coupled with a veggie dish, this makes a very easy lunch.
Monday, September 04, 2006
Tuna Salad Italian Style
Tuna Salad Reborn
This simple salad takes basic pantry ingredients and turns them into a refreshing summer lunch.
1 can tuna, packed in olive oil
1 can cannellini beans, drained
½ onion, sliced thinly
red chile flakes
salt and pepper
1 to 2 fresh ripe tomatoes, sliced
5 or so fresh basil leaves
Combine the tuna, beans, onion, and seasonings together and put in the middle of a bowl. Arrange the tomatoes around the perimeter. Tear the basil leaves and sprinkle them on top. Serve.
How easy is that? You can drizzle on some balsamic vinegar if you like, too.
copyright 2006 Valerie Schneider
This simple salad takes basic pantry ingredients and turns them into a refreshing summer lunch.
1 can tuna, packed in olive oil
1 can cannellini beans, drained
½ onion, sliced thinly
red chile flakes
salt and pepper
1 to 2 fresh ripe tomatoes, sliced
5 or so fresh basil leaves
Combine the tuna, beans, onion, and seasonings together and put in the middle of a bowl. Arrange the tomatoes around the perimeter. Tear the basil leaves and sprinkle them on top. Serve.
How easy is that? You can drizzle on some balsamic vinegar if you like, too.
copyright 2006 Valerie Schneider
Monday, August 14, 2006
A Strange Panino
Salty-Sweet Panino
With summer in full swing, our friends’ garden is bursting with flavors – golden tart apples, plump plums, and fleshy figs. With a basketful of the exotic, sweet fichi in the house, Francesca proposed a lunch of “pizza con fichi e prosciutto”. Okaaay, pizza with figs sounded a little odd to me, but I’m willing to try anything once. What she meant was pizza bianca, plain already-baked pizza – what we would call focaccia in the US- split open to form a panino with the fillings. She peeled and sliced up the figs and smashed them onto the bread, then layered the very thinly-sliced prosciutto on top and closed the sandwich up. We munched away and the result was a salty-sweet concoction, not unlike prosciutto and melon but on a bun, so to speak. A true Mediterranean lunch ready in minutes; oh the simplicity of Italy
Sunday, July 30, 2006
Spaghetti con Salsiccia
Spaghetti con Salsiccie
Sausage figures widely in Italian cooking. It is grilled, marinated and baked, sautéed and crumbled into sauces. This dish uses it as the base for a pasta sauce. You can vary the spices to make it sweeter-tasting or more piccante, as you prefer.
½ onion, chopped
2 cloves garlic, minced
1 hot Italian sausage link
1 sweet Italian sausage link
4-5 tomatoes, peeled and chopped
a splash of red wine
1 tsp. thyme
a good dash of red chile flakes
salt and black pepper to taste
In a saucepan, sauté the onion and garlic in a bit of olive oil. When they are soft and translucent, add the sausage (removed from the casings) and use a fork to break it up while you brown it. When it is browned, add the tomatoes, wine, and spices. Stir well; cover and simmer about 15 minutes. Serve on spaghetti or any other pasta shape, cooked al dente.
copyright 2006 Valerie Schneider
Sausage figures widely in Italian cooking. It is grilled, marinated and baked, sautéed and crumbled into sauces. This dish uses it as the base for a pasta sauce. You can vary the spices to make it sweeter-tasting or more piccante, as you prefer.
½ onion, chopped
2 cloves garlic, minced
1 hot Italian sausage link
1 sweet Italian sausage link
4-5 tomatoes, peeled and chopped
a splash of red wine
1 tsp. thyme
a good dash of red chile flakes
salt and black pepper to taste
In a saucepan, sauté the onion and garlic in a bit of olive oil. When they are soft and translucent, add the sausage (removed from the casings) and use a fork to break it up while you brown it. When it is browned, add the tomatoes, wine, and spices. Stir well; cover and simmer about 15 minutes. Serve on spaghetti or any other pasta shape, cooked al dente.
copyright 2006 Valerie Schneider
Monday, April 17, 2006
Easter Lasagne
Since childhood Easter has always meant spring dresses (usually with parkas over them), a forsythia branch decorated with egg ornaments, and lasagna. I knew nothing else; my Italian-descended family always made lasagna, and my friends in the strongly-Italian town I grew up in also had the same tradition. When I first got married, Bryan asked what we were doing for our first Easter together. I responded that I thought I'd make the traditional Easter meal. "Great," he responded, "I love ham!" Ham?! What? Who on earth has ham on Easter, I sputtered. "No, lasagna is the traditional Easter dish." Now it was Bryan who was dumbfounded. "Lasagna?" Clearly he had no idea of real traditions. We looked at each other quizzically. We explained our respective holiday menus and activities with amusement and settled on the lasagna. I was cooking, after all. I continued to shake my head; "Ham. That will never catch on," I said.
My Easter lasagna goes something like this:
about 2 pounds of the freshest ricotta cheese you can find
a couple good-sized, fresh balls of mozzarella, chopped
about a cup of freshly grated parmigiano cheese
an egg
salt and pepper
a clove or two of minced garlic
Mix it all together.
about 3-4 cups of marinara sauce (I make my own, of course)
1-2 boxes lasagna pasta (don't even bother with the no-boil variety; I've tried them and they turn to to mush when they bake.)
Cook the lasagna noodles just until they're bendable. Don't cook them to al dente or they'll be mushy after the baking time. Layer marinara sauce, pasta, and cheese, ending with sauce on top of a pasta layer. You can add a layer of ground meat (mixture of sausage and ground beef is best) if you desire, but I usually forgo it on Easter as we serve a meat course. Cover and bake at 400 for about an hour, uncovering about half-way through. Remove from the oven and let set about 15-20 minutes before cutting and serving.
copyright 2006 Valerie Schneider
My Easter lasagna goes something like this:
about 2 pounds of the freshest ricotta cheese you can find
a couple good-sized, fresh balls of mozzarella, chopped
about a cup of freshly grated parmigiano cheese
an egg
salt and pepper
a clove or two of minced garlic
Mix it all together.
about 3-4 cups of marinara sauce (I make my own, of course)
1-2 boxes lasagna pasta (don't even bother with the no-boil variety; I've tried them and they turn to to mush when they bake.)
Cook the lasagna noodles just until they're bendable. Don't cook them to al dente or they'll be mushy after the baking time. Layer marinara sauce, pasta, and cheese, ending with sauce on top of a pasta layer. You can add a layer of ground meat (mixture of sausage and ground beef is best) if you desire, but I usually forgo it on Easter as we serve a meat course. Cover and bake at 400 for about an hour, uncovering about half-way through. Remove from the oven and let set about 15-20 minutes before cutting and serving.
copyright 2006 Valerie Schneider
Monday, March 13, 2006
Chicken Piccata
Chicken Piccata is found on many menus in America. Lemony sauce with capers is the trademark of this simple dish.
Boneless chicken breast cutlets
1 clove garlic
white wine (about 1/4 - 1/3 cup)
lemon juice (2 lemons)
chicken broth (about 1/3 cup)
capers
Lightly dust the cutles in flour, sprinkle with salt and pepper, and saute in hot olive oil. When they are browned on both sides, add the chopped garlic and saute lightly until soft, then splash in a bit of dry white wine. When it's evaporated some, add the lemon juice and chicken broth. Keep on a high simmer until the sauce begins to thicken. Sprinkle on a couple teaspoons of capers and a light dusting of fresh, chopped parsley and serve.
c 2006 Valerie Schneider
Boneless chicken breast cutlets
1 clove garlic
white wine (about 1/4 - 1/3 cup)
lemon juice (2 lemons)
chicken broth (about 1/3 cup)
capers
Lightly dust the cutles in flour, sprinkle with salt and pepper, and saute in hot olive oil. When they are browned on both sides, add the chopped garlic and saute lightly until soft, then splash in a bit of dry white wine. When it's evaporated some, add the lemon juice and chicken broth. Keep on a high simmer until the sauce begins to thicken. Sprinkle on a couple teaspoons of capers and a light dusting of fresh, chopped parsley and serve.
c 2006 Valerie Schneider
Friday, February 17, 2006
Polpettine (Meatballs!)
Homey and comfort food at its best, the aroma of meatballs on the stove brings back feel-good memories. Italians do not serve them atop a bed of spaghetti, as Americans do, however. Pasta is one course, meat is another, so polpettine are served either as an appetizer (when made in bite sized balls) or as a main course. Cooking them in broth keeps them so moist and give them a rich flavor not masked by heavy tomato sauce. I like to pair them with a green vegetable and a bean side dish, such as the beans with radicchio (in the May, 2005 archives).
1 pound ground beef, turkey or combination
1 Italian sausage link
a handful of parsley, chopped
lemon zest of half a lemon
2 handfuls of dry breadcrumbs
1 to 2 eggs
Broth and/or wine
Combine everything except the broth or wine. Mix well and form into balls.
Heat olive oil in a large, heavy skillet. Fry the meatballs til browned on all sides. Add a splash of wine or broth, let it steam and evaporate, then add more to come up about halfway on the meatballs. Cover, reduce heat and simmer until the liquid thickens and the meatballs are cooked through. Serve with a drizzle of the pan juices over top.
c 2006 Valerie Schneider
Combine all
1 pound ground beef, turkey or combination
1 Italian sausage link
a handful of parsley, chopped
lemon zest of half a lemon
2 handfuls of dry breadcrumbs
1 to 2 eggs
Broth and/or wine
Combine everything except the broth or wine. Mix well and form into balls.
Heat olive oil in a large, heavy skillet. Fry the meatballs til browned on all sides. Add a splash of wine or broth, let it steam and evaporate, then add more to come up about halfway on the meatballs. Cover, reduce heat and simmer until the liquid thickens and the meatballs are cooked through. Serve with a drizzle of the pan juices over top.
c 2006 Valerie Schneider
Combine all
Tuesday, January 31, 2006
Pesto and Parmesan Salmon
This simple (and simply delicious) dish combines the sweetness of basil pesto and the nutty, melty goodness of parmigiano cheese. Oh-so-easy but nice enough for guests. Done in 20 minutes!
4 salmon fillets
1/2 cup basil pesto (I usually make my own, but you can use store-bought if you prefer)
1/4 cup grated parmigiano-reggiano cheese
Oven 425.
Put the pesto in a dish and coat each salmon fillet on both sides. Lay in a baking dish. Top each fillet with a generous helping of parmesan, patting it onto the fillet to help it stick, covering the top.
Bake for about 15 minutes until the cheese is melted and the fish is cooked through.
YUMMY.
4 salmon fillets
1/2 cup basil pesto (I usually make my own, but you can use store-bought if you prefer)
1/4 cup grated parmigiano-reggiano cheese
Oven 425.
Put the pesto in a dish and coat each salmon fillet on both sides. Lay in a baking dish. Top each fillet with a generous helping of parmesan, patting it onto the fillet to help it stick, covering the top.
Bake for about 15 minutes until the cheese is melted and the fish is cooked through.
YUMMY.
Thursday, January 12, 2006
Insalata Grigliata
Grilled Salad. I've made this several times this winter when entertaining and it always receives rave reviews. You can use just use the chopped-up veggies, or toss them all in a bed of leafy greens. It's good with a little gorgonzola sprinkled on top, too.
2 zucchini, sliced in half lengthwise
1 small onion, peeled, cut off core and slice lengthwise
1 fennel bulb, trimmed and sliced in half lengthwise
Rub all the above with olive oil. Grill until tender but not charred or mushy. Let cool.
Cut the peel and all the white pith from an orange, then slice across into rounds. Place on top of bed of lettuce greens (if using lettuce). Add sliced celery and shredded carrot if desired.
Roughly chop the grilled veggies and add to the salad bowl.
Drizzle on balsamic vinegar and olive oil, toss and serve.
2006 Valerie Schneider
2 zucchini, sliced in half lengthwise
1 small onion, peeled, cut off core and slice lengthwise
1 fennel bulb, trimmed and sliced in half lengthwise
Rub all the above with olive oil. Grill until tender but not charred or mushy. Let cool.
Cut the peel and all the white pith from an orange, then slice across into rounds. Place on top of bed of lettuce greens (if using lettuce). Add sliced celery and shredded carrot if desired.
Roughly chop the grilled veggies and add to the salad bowl.
Drizzle on balsamic vinegar and olive oil, toss and serve.
2006 Valerie Schneider
Saturday, December 31, 2005
Feta-baked Shrimp
As previously noted I love feta cheese! For a special occasion dinner, like tonight's New Year's Eve feast, this seems decadent and novel but is oh-so-simple to prepare that you'll not spend the whole celebration in the kitchen.
1 pound peeled shrimp (raw)
juice and zest of 1 lemon
2 cloves garlic, minced
1 shallot, minced
a sprig of thyme
2 tsp. minced oregano
2 tbsp. minced parsley
white wine
1/4 c. cream or evaporated milk
1/3 c. feta cheese (or to taste)
Oven 400`.
Arrange the shrimp in a casserole dish or oven-proof baking/serving dish. Zest the lemon and set aside. Squeeze half the lemon over top of the shrimp and let it marinate while you mince up the herbs, garlic and shallot.
In a small saucepan, heat some extra virgin olive oil, add the garlic and shallot and saute until soft, about 4 minutes. Add the herbs, then splash on a little wine (about 1/4 to 1/3 cup). Add the cream and the lemon zest. Stir, bring to a boil, then pour over the shrimp.
Use a fork to break thin chunks off the feta block and sprinkle them all over the top of the shrimp. Bake for 10 minute until the cheese is melty and the shrimp is cooked through. Serve with lemon wedges and a dusting of finely minced parsley.
I like to serve this with couscous or orzo, both of which I cook in chicken broth for richer flavor.
Happy New Year!~
copyright 2005 Valerie Schneider
1 pound peeled shrimp (raw)
juice and zest of 1 lemon
2 cloves garlic, minced
1 shallot, minced
a sprig of thyme
2 tsp. minced oregano
2 tbsp. minced parsley
white wine
1/4 c. cream or evaporated milk
1/3 c. feta cheese (or to taste)
Oven 400`.
Arrange the shrimp in a casserole dish or oven-proof baking/serving dish. Zest the lemon and set aside. Squeeze half the lemon over top of the shrimp and let it marinate while you mince up the herbs, garlic and shallot.
In a small saucepan, heat some extra virgin olive oil, add the garlic and shallot and saute until soft, about 4 minutes. Add the herbs, then splash on a little wine (about 1/4 to 1/3 cup). Add the cream and the lemon zest. Stir, bring to a boil, then pour over the shrimp.
Use a fork to break thin chunks off the feta block and sprinkle them all over the top of the shrimp. Bake for 10 minute until the cheese is melty and the shrimp is cooked through. Serve with lemon wedges and a dusting of finely minced parsley.
I like to serve this with couscous or orzo, both of which I cook in chicken broth for richer flavor.
Happy New Year!~
copyright 2005 Valerie Schneider
Tuesday, December 13, 2005
Antipasti Semplice
With the holiday season upon us, we've been entertaining friends and have been invited to potluck-type parties. With limited time there's always the dilemma of what to take, what to put out for nibbles while I finish cooking. I've concocted a couple simple antipasti that go over extremely well and take only minutes to prepare. Both involve prosciutto, a satisfying "decadence" that gives an upscale feel to your antispasto plate. Ready?
1) Prosciutto wrapped breadsticks
This one's real tough...take a rosemary-sea salt crunchy breadstick (available in your regular grocery store, often at the deli area) and take a strip of prosciutto and - yep, wrap it around the top of the breadstick. Repeat. Lay them on a plate or stick them upright in a water glass. Done.
2) Gamberi con pesto e prosciutto
Buy large precooked, peeled shrimp. Dip them in pesto (either a jar of store-bought or homemade, whichever you prefer), then wrap a strip of prosciutto around it. Arrange them on a plate. Done.
You can also purchase extra shrimp and put them out with a little bowl of pesto for dipping. Makes a nice change from tomatoey cocktail sauce.
Semplice. Soooo simple but they never fail to impress our guests.
Buon natale!
copyright 2005 Valerie Schneider
1) Prosciutto wrapped breadsticks
This one's real tough...take a rosemary-sea salt crunchy breadstick (available in your regular grocery store, often at the deli area) and take a strip of prosciutto and - yep, wrap it around the top of the breadstick. Repeat. Lay them on a plate or stick them upright in a water glass. Done.
2) Gamberi con pesto e prosciutto
Buy large precooked, peeled shrimp. Dip them in pesto (either a jar of store-bought or homemade, whichever you prefer), then wrap a strip of prosciutto around it. Arrange them on a plate. Done.
You can also purchase extra shrimp and put them out with a little bowl of pesto for dipping. Makes a nice change from tomatoey cocktail sauce.
Semplice. Soooo simple but they never fail to impress our guests.
Buon natale!
copyright 2005 Valerie Schneider
Saturday, December 03, 2005
Spaghetti alla Giorgio (al' limone)
On my last visit to Italy, friends Giorgio and Francesca took us to their seaside home for lunch. After a mixed grill feast that left me ready for a three-day nap, Giorgio took me by the arm, led back to the table, handed me a pen and paper and said, "Write down this recipe. It's spaghetti al'limone, but you can call it Spaghetti all'Giorgio!". He proceeded to dictate the simple concoction to me in Italian and I've made it several times when I'm in a pinch for time for ingredients. Simplicity! Here's the translation:
grated lemon peel (one lemon for a dish that serves four people)
a couple handfuls of grated pecorino cheese (or you may use parmeggiano)
salt and pepper
an egg
a little bit of milk
spaghetti
Cook the spaghetti. Mix the other ingredients together in a bowl. When the pasta is cooked, drain it and put it while still wet into a large bowl. Pour the other ingredients over the top, toss it well. The hot pasta will cook the egg while creating a silky sauce. Top with a little bit of chopped fresh parsley.
"And now, mangiarla!"
copyright 2005 Valerie Schneider
grated lemon peel (one lemon for a dish that serves four people)
a couple handfuls of grated pecorino cheese (or you may use parmeggiano)
salt and pepper
an egg
a little bit of milk
spaghetti
Cook the spaghetti. Mix the other ingredients together in a bowl. When the pasta is cooked, drain it and put it while still wet into a large bowl. Pour the other ingredients over the top, toss it well. The hot pasta will cook the egg while creating a silky sauce. Top with a little bit of chopped fresh parsley.
"And now, mangiarla!"
copyright 2005 Valerie Schneider
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