Brie in Crosta (Baked Brie in Puff Pastry)

25 May Brie

Brie wrapped in puff pastry and baked until the cheese is hot and gooey and the crust is golden brown …  mmmmmmm! This is an elegant and tasty appetizer to serve at a dinner party to please and impress your guests.  It’s probably one dish that you don’t want to eat all the time (full of calories!), but when you do it is heavenly.   Try it on either toasted Italian bread or your favorite crackers. To fully enjoy Brie’s taste you have to eat it with its rind, a integral part of its flavor. Some cheeses are conserved in plastic wax or even natural rinds that have, however, an unpleasant taste; Brie’s rind, on the other hand, adds a pronounced and distinctive taste to the cheese, so please do not remove it. Brie is a soft French cheese named after the French region Brie, where it was originally created. It is a rich cheese but also a good source of protein, vitamin B12 and vitamin B2.  It is a popular cheese in Italy, even though we have a very similar one called Camoscio d’Oro.

BRIE IN CROSTA (BAKED BRIE IN PUFF PASTRY)
Preparation Time: 35        Baking Time: 15 min.                    Servings: 4

Brie con Fette di Pane

INGREDIENTS
200 g (14 oz) wedge of Brie
230 g – 1 sheet (½ pound) puff pasry
1 tablespoon water
Crackers or toasted bread

DIRECTIONS
1. Preheat the oven to 200 °C – 400°F
2. Shape the brie as a rectangle by cutting off the point (halfway between the tip and the outer edge), then divide the point longitudinally in half. Place the two thin triangles obtained along each side of the larger piece of brie to create a rectangle
3. Cut the puff pastry sheet to obtain a strip of about 25×15 cm (10×6 in), wrap the cheese completely as if making a little package like a gift
4. Wet the overlapping parts and seal the pastry by pressing firmly with your fingers. This step is very important to avoid having the cheese leak out during baking
5. Decorate the “package” with pieces of puff pastry in a design of your choice
6. Place the wrapped cheese on a baking sheet and bake for about 15 minutes or until golden brown
7. Let cool for 15 minutes, and serve with toasted bread or crackers.

 

 

 

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Risotto ai Fiori di Zucca (Zucchini Flower Risotto)

17 May Risotto ai Fiori di zucca

Whenever I think of spring, I think of flowers.  In spring Italian markets are filled with bright yellow-almost orange edible zucchini flowers. There are two types of zucchini flowers: female and male flowers.  The female flower is a golden blossom on the end of each new zucchini, while the male one grows directly on the plant stem. Like zucchini, zucchini flowers are good source of vitamin C, potassium and folate.  Zucchini flowers can be sautéed, stuffed with cheese, battered and fried, or added to pasta and risotto. Risotto is one of my favorite ways of eating zucchini flowers. This is a healthy, delicate, colorful and elegant dish. The flowers add a sweet taste to the risotto.  This is a perfect vegetarian and gluten-free dish.

RISOTTO AI FIORI DI ZUCCA (ZUCCHINI FLOWER RISOTTO)
Preparation time: 25 minutes    Cooking time 16-18 minutes     Servings: 4

Risotto fiori di zucca

INGREDIENTS
500 ml (approx. 2 cups) vegetable stock
450 g (1 pound) new zucchini with flowers
80 g (6 tablespoons) unsalted butter
1 medium shallot, finely chopped
300 g (1 ½ cups) Italian Carnaroli or Arborio rice
120 ml (½ cup) dry white wine
50 g ( ½  cup) grated Parmesan cheese
Salt and freshly ground white ground pepper

DIRECTIONS
1. In a saucepan over medium low heat, warm up the stock2. Cut off the flowers from the zucchini and remove the pistil. Wash the zucchini and the flowers. Dice the zucchini and slice the flowers into thin strips
2. In a large saucepan heat 50 g (4 T) of butter. Add the chopped shallot, and sauté for 2-3 minutes over medium heat. Add the rice and stir thoroughly for about 3 minutes, in order to “coat” the rice well with the butter and shallot. (This helps regulate absorption of the wine.).  Add the wine and stir until completely absorbed
3. Add a soup ladle or two of the stock until the rice is just covered, and stir continuously with a wooden spoon. When the stock is almost completely absorbed, repeat this process for about 9 minutes. Add the diced zucchini and the flowers and one more ladle of stock.  Cook for another 6-7 minutes until the stock is nearly absorbed. If you prefer softer zucchini, add the diced zucchini at the beginning with the shallot. It depends on the rice’s cooking time, which should be clearly indicated on the package.
The end of the cooking is critical for the final texture of the dish, so when the rice is nearly tender to the bite, but with just a hint of resistance (al dente), and the liquid you have added up to this point has been mostly absorbed (the risotto should still seem a bit “soupy”), add the Parmesan and butter to taste, about 30 g (2 T).
4. Remove your risotto from the heat. At this point, keep stirring the risotto to blend in the cheese and butter. You can also add some salt and freshly ground pepper to taste. Let it stand for 1 or 2 minutes. Arrange the risotto on a serving dish, serve immediately (plan your timing well – it is very easy to overcook risotto!).

Note: When you buy the zucchini flowers, choose firm flowers that are mostly closed. They keep a few days in the refrigerator in tightly sealed containers.  – Paola


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Insalata di Pollo (Chicken Salad)

11 May Insalata di pollo portata

How about a refreshing summer salad made with grilled chicken breast, carrots, red pepper, celery, pickles and delicious Taggiasche olives?  The dressing is prepared with Greek yogurt, mayonnaise and flavored extra virgin olive oil.  The addition of olive oil lends a special taste to this salad, a Mediterranean touch.  Chicken is a healthy choice, in fact it contains less fat than beef or pork, and it is rich in vitamins and minerals; it is  therefore is an excellent choice for a light and nutritious diet .  In addition its milder taste complements a lot of dishes. This salad may be served on top of lettuce, tomatoes  (or the combination of them) or in a sandwich, and it is an easy dish to take on a summer picnic.  Try it cold or at room temperature, as an appetizer or main course.

INSALATA DI POLLO (CHICKEN SALAD)
Preparation time: 20 minutes                                       Servings: 4

Insalata di pollo piatto

INGREDIENTS
500 g (18 oz) grilled chicken
3 carrots, peeled and julienned
1 medium red pepper, julienned
3 celery stalks, diced
7 medium pickles, julienned
2 tablespoons Taggiasche olives
1 tablespoon chives, finely chopped
1 tablespoon Greek yogurt
1 tablespoon mayonnaise
1 tablespoon sweet mustard
4 tablespoons olive oil (Extra Virgin)
Salt and freshly ground pepper to taste

DIRECTIONS
1. Pound the breast chicken to 1 cm (½ in) thickness . Grill the chicken for about 3-4 minutes each side but not too long otherwise the meat will dry out. Let it cool and cut into strips 1 cm (½ in) wide and  6 cm (2 ½  in) long
2. Clean and wash  all fresh vegetables.  Julienne the carrots, the pepper and the pickles. Dice the celery. Pour all vegetables and chives in a large bowl.  Set aside
3. In a small bowl mix well the yogurt, mayonnaise, the mustard, salt and pepper.  Then slowly add the olive oil until well blended
4. Combine the vegetables and the chicken. Mix well and toss with the dressing
5. Cover with plastic wrap and refrigerate for at least 30 minutes. Serve cold or at room temperature.

Note: I partially substitute mayonnaise with Greek yogurt because it makes the dressing lighter. You can use a variety of mustards. I like sweet mustard, but you can substitute with your favorite one.  -Paola

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Torta di Fragole (Strawberry Tart)

4 May Torta di Fragole

This delicious and fresh strawberry tart is prepared with an almond-flavored dough (pasta frolla), filled with custard and then decorated with fresh strawberries for a tasty and colorful touch. It is a water-mouthing dessert to serve on a special occasion such as the Mother’s Day! But this is a classic for any other occasion too, such as a birthday party or a dinner with friends. The preparation of this tart is not difficult, but it requires a bit of patience and some creativity in decorating. The look and the taste are worth it! May  12th will be Mother’s Day in most countries, and we like to celebrate this special day by preparing something special. Mother’s Day actually has pagan origins and dates back to ancient times. Even the Greeks and the Romans dedicated one day each year to their parent. In Italy the first celebration was in Assisi in 1957, and since then it has been in our calendar on the second Sunday of May. This day is a very special day, all mothers should be surrounded by love, attention and gratitude, and of course delicious food!

TORTA DI FRAGOLE (STRAWBERRY TART)
Preparation time: 90 minutes           Crust cooking time: 40 minutes       Servings: 8

Torta fragole fetta

INGREDIENTS
Pasta Frolla
250 g flour (200 g 1 ¼  cups all purpose flour  + 50 g ⅓ cup potato starch)
100 g (⅔ cup) roasted almonds
8 g  (1 heaping teaspoon) baking powder
130 g  (⅔ cup) sugar
140 g (10 tablespoons) unsalted butter (at room temperature)
1 whole egg + 1 egg yolk
The grated rind of half a lemon
dried beans or other dried legumes (about 1 ½ cups)
Custard
500 ml (2 cups) whole milk
1 whole vanilla bean
6 egg yolks `
150 g (¾ cup) sugar
50 g (⅓ cup) potato starch
500 g (18 oz) fresh strawberries
Gelatin
230 ml (1 cup) water
20 ml (1 heaping tablespoon) lemon
4 tablespoons of sugar
1 packet of cake gelatin (like Tortagel)

DIRECTIONS
Preheat oven to 170 °C – 180 °C (350 °F)
1. Toast the almonds for a few minutes in a non-stick skillet over medium-low heat. Cool them and pulverize them in a food processor until you reach the consistence of flour
2. To prepare the pasta frolla (pie dough), mix the flour, almond flour, baking powder, sugar and lemon zest a medium size bowl. Cream the butter with an electric mixer in a separate bowl. Stir into the butter, the eggs and all dry ingredients. Knead the dough by hand until it forms a homogeneous ball. Remember to manipulate the dough as little as possible. Wrap the dough in plastic wrap and leave it to rest in the refrigerator for at least 30 minutes
3. While the dough is resting in a refrigerator, prepare the custard. In a large saucepan, place the vanilla bean in the milk and bring to boil. Remove from heat and let stand at room temperature for 10 minutes; remove the vanilla pod from the milk. In a bowl, beat the egg yolks and sugar with a whisk or an electric mixer until frothy. Mix in the starch a little bit at a time. Add 160 ml (⅔ cup) of the cooled milk stirring continuously with a whisk. Pour the egg mixture and the milk back into the saucepan with the remaining milk. Bring to boil, stirring frequently. Lower the heat (medium-low) and continue to beat with a whisk for 3-4 minutes until the mixture thickens. Turn off the heat and let it cool. Pour the cream into a glass bowl. To avoid formation of a “film” while the cream is cooling, lay a disk of plastic wrap directly on the surface
4. Once the dough has rested, on a lightly floured board, roll (or gently pat the pastry dough directly into the pan) the pastry dough to 6 mm (about ¼ in) thickness, to line the bottom and sides of a 24-25 cm (10 in) spring form pan.  The edge should have a slightly thicker layer of pastry than the bottom.  Prick the pastry bottom with the tines of a fork (four or five times is sufficient). Cover with a disk of baking paper of diameter slightly larger than the tart, fill with dried beans and cook for approx. 25 minutes. Then remove the beans by lifting the edges of the paper. Continue cooking for  about 15 minutes so that the dough dries out. Cool on a wire rack
5. While the crust cools, clean the strawberries by removing the green leaves and washing them quickly under cold water. Pat dry with paper towels and cut them in halves or into slices of about 2-3 mm (⅛ in). Transfer the crust onto a serving plate, fill it with custard and decorate with strawberries
6. For the gelatin, place 230 ml (about 1 cup) water in a sauce pan, add the filtered lemon juice,  the gelatin powder and sugar. Mix together all the ingredients with a whisk, bring to  boil and cook for 2 minutes. Allow the gelatin to cool, stirring a few times for about 2 minutes, then pour it over the entire cake
7. Put the strawberry tart to cool in the refrigerator for at least an hour.

Note: Traditionally the pasta frolla crust is quite hard.  I prefer a tender, fluffy crust.  My recipe calls for starch,  baking powder (a leavening agent) and creaming the butter; all contribute to the dough’s lighter texture. -Paola

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Insalata di Farro e Verdure (Farro and Vegetable Salad)

28 Apr farro

The fresh vegetables make this salad a perfect and colorful dish to celebrate the flavors of spring.  Farro is an ancient grain, a variety of wheat called emmer.  It was used by the Etruscans, Egyptians and the Romans. Nowadays it is cultivated especially in northern Tuscany, in the province of Lucca. Farro has a delicious nutty and earthy texture that makes it a wonderful choice for entrees, soups, side dishes and salads. It is a versatile ingredient, as well as being highly nutritious. Farro is rich in proteins, dietary fibers and magnesium; it is a good source of vitamin A, C, E and vitamin B complex, and it is low in fat. It has a very low glycemic index, making it also suitable for diabetics. I use farro perlato (pearled farro, from which a portion of the outer bran has been removed) instead of whole farro for my recipes, because it cooks faster and does not requiring soaking. In fact, farro perlato cooks in only 20 minutes. This is a quick, easy and tasty recipe to prepare, something you can eat either warm or cold. The sautéed and sweetly flavored vegetables combined with the nutty farro make an irresistible vegetarian dish.

INSALATA DI FARRO E VERDURE (FARRO AND VEGETABLE SALAD)
Preparation time: 35 minutes                            Servings: 8

Insalata di Farro

INGREDIENTS
320 g (1 ½ cups) farro perlato
8 tablespoons olive oil (Extra Virgin)
1 medium onion, chopped
2 garlic cloves
1 red chili pepper, finely sliced
3 carrots, finely cubed
1 red pepper, finely cubed
1 fennel, finely cubed
3 zucchini, finely cubed
250 g (2 cups) fresh peas (or frozen)
Salt and freshly ground pepper to taste
Parsley, basil or mint for decoration

DIRECTIONS
1. Rinse the farro in cold water and drain
2. Bring 4 cups of salted water (about 7 g,  1 ½  teaspoons of salt) to boil, add the farro, reduce heat and cook covered with a lid for 20 minutes (cook according to the directions on the package).  It should be firm and chewy
3. While the farro is cooking, in a non-stick pan sauté scallions, garlic and red chilli pepper in olive oil over medium heat for 4 minutes, stirring frequently
4. Add the carrots and pepper, toss for a few minutes
5. Add the fennel and zucchini, cook for 5 minutes. At this point add the peas and cook for additional 3-4 minutes stirring a few times to prevent burning. The cooking time for the vegetables can vary according to your taste: crispy versus soft and well cooked.  I go for crispy!
6. After 20 minutes drain the farro and add it to the vegetables. Toss to mix all the ingredients well! Add salt and pepper to taste.  You can serve it either warm or cold. Decorate with parsley, basil or mint.

Note: Instead of farro perlato you can use regular farro (cooking time is different) or any large grain. I would suggest brown rice for a gluten free version. -Paola

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Focaccia Dolce con Crema di Cioccolato (Sweet Focaccia Filled with Chocolate Cream)

23 Apr Focaccia

Sweet focaccia : a childhood memory! Something that my mom used to prepare for me as an afternoon snack after school, something da leccarsi le dita (literally to lick your fingers, to make your mouth water)! It is popular in some Northern regions, made simply like a regular focaccia (see post http://passionandcooking.com/2013/01/29/focaccia/ ) but with sugar in the dough and sprinkled with sugar, raisins, honey or almonds.  It is even tastier if you fill it with chocolate cream, a rich and creamy spread made mainly of dark chocolate and roasted Piedmont hazelnuts. Piedmont is very famous for its hazelnuts that are used in many chocolate confections, including spreadable creams, the ultimate chocolate ecstasy. The chocolate spread is something favored by kids but it also ranks high amongst adults as comfort food. It is delicious on toasts, crackers and bananas. Have you ever tried an Italian-American banana sandwich? Take two slices of banana and top one with chocolate cream and the other with peanut butter; put them together and pop the whole thing into your mouth. It’s something to die for!!!!

FOCACCIA DOLCE CON CREMA DI CIOCCOLATO (SWEET FOCACCIA FILLED WITH CHOCOLATE CREAM)
Preparation time: 2 ½ hours           Baking time: 15-20 minutes     Servings: 6-8

Focaccia con Nutella Fetta

INGREDIENTS
Basic recipe
500 g (3 cups) high-gluten flour (Manitoba)
250 ml water (1 cup + 5 tablespoons) + 100 ml (7 tablespoons) skimmed milk at 45°C, 110 °F
130 ml (9 tablespoons) olive oil (Extra Virgin)
5 g (1 teaspoon) salt
80 g (6 tablespoons) sugar
1 package (7 g ;1 heaping teaspoon) dried yeast or 1 cube (25 g; about 1 ounce) fresh yeast
Granulated sugar

Filling
Chocolate cream

DIRECTIONS
1. In a small pitcher mix water and milk. Stir in salt until dissolved, then add 40 ml (3 tablespoons) olive oil.  Mix well, then dissolve sugar in it.  Sugar is the so called “nourishment” for yeast 
2. Pour the liquid in a large glass bowl and combine with half of the flour.  Stir well until you have a smooth batter
3. Add yeast to the batter, stirring well.  Remember never add yeast directly to salt, because it  prevents the yeast from rising
4. Add the remaining flour to the batter.  Mix well until you have a smooth and even dough, but still a little bit sticky
5. Remove the dough from the bowl and turn it out onto a lightly floured surface; knead briefly for about 1-2 minutes.  Do not add too much flour otherwise the dough will get tough
6. Lightly oil (with about 3 tablespoons) a 25×35 cm (10×14 in.) baking sheet; place the dough in center of the pan and cover with a cotton towel.  Let rise in a warm, draft-free place (about 30°C, 86°F) for about 60-90 minutes until doubled in size
7. Preheat oven to 220 °C (425°F)
8. Pat the dough into the baking sheet, filling it completely.  Brush the dough with oil.  Let it rise for about 30 minutes at 30°C until increases its volume
9. Press some deep holes into the dough with your finger tips, covering the entire surface
10. Drizzle with about 3 tablespoons oil olive (cover all areas of the dough) and wet the top with some water, using a spray-bottle, to keep focaccia soft.  Sprinkle with some granulated sugar (2-3 tablespoons)
11. Bake for 15-20 minutes until golden
12. Remove from oven and cool on a grid. When it is cool fill it with the chocolate spread. I would recommend to fill only the piece you are going to eat. It is especially tasty if you eat it warm.

Note: The type of water is very important; the pH should be around 6.  I usually use bottled drinking water to avoid having too much chlorine in the dough. The rising temperature is critical too, therefore place the dough in a warm draft-free place and do not open the oven during baking.  Another important piece of information is to never mix salt and yeast directly, because salt inhibits the action of the yeast.  Focaccia can keep for about two days wrapped in plastic wrap without filling, but I suggest eating it fresh, just out of the oven, to fully enjoy its fragrance.  -Paola

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Insalata di Polpo con Patate (Octopus and Potato Salad)

16 Apr insalata di polpo

Octopus and potato salad, a refreshing and light dish that reveals the exquisite taste of the octopus.  It is a Mediterranean delight to enjoy either as an appetizer or a main course, served either warm or cold and accompanied by a glass of dry white wine.  The simple dressing made with olive oil and lemon juice brings out the flavor of the octopus and the potatoes. This is a lovely way to eat octopus, a low-calorie and lean seafood, and is an ideal way to get protein, minerals (especially iron), vitamins and antioxidants, without taking in too much fat.  The name of octopus derives from Greek,  octo eight and pous piede, with eight feet. Octopus is delightful, but it can be tricky to cook it, with possible results ranging from soft and tender to tough and rubbery.  The cooking time is critical for the best results, and I would recommend tenderizing it with a meat hammer (see note) before cooking.

INSALATA DI POLPO CON PATATE (OCTOPUS AND POTATO SALAD)
Preparation time: 1 h       Cooking time: 40 min.               Serving: 4

conchiglia con polpo

INGREDIENTS
1 whole octopus, about 900 g (2 pounds)
1 carrot
1 celery rib
1 yellow onion
2 bay leaves
1 black pepper corn
1 tablespoon white wine vinegar
2 garlic gloves, finely chopped
8 medium size potatoes
1 tablespoon chopped parsley
2 tablespoon capers, washed and dry
1 tablespoon lemon juice
3 tablespoons olive oil (Extra Virgin)
Salt and freshly ground pepper to taste

DIRECTIONS
1. Wash and clean the octopus, removing the ink sack and the internal parts
2. Prepare a pot of a vegetable stock with plenty of water and the carrot, celery, onion bay leaves, black pepper corn and vinegar.  Bring it to boil, and dip in only the tentacles (holding the head) 4-5 times to curl and soften them.  Then drop the whole octopus into the water, cover and cook on low heat for approx. 40 minutes
3. Meanwhile cube the potatoes and cook until tender in salted water
4. When the octopus is done boiling, remove it from the water with tongs, chop off the head (there is not a lot of good meat in it) and cube the tentacles in small pieces 2, 5 cm (1 in)
5. In a small bowl prepare the dressing by combining olive oil, lemon juice, salt, pepper, parsley and garlic
6. In a large bowl combine the octopus, the potatoes and the capers and season with the dressing.  Place it on a serving plate or in a shell.  You can either serve it warm or cold. You can, alternatively, also set the potatoes on a serving dish and place the octopus in the center, then add the dressing on top.

Note: When you buy the octopus, you can verify the freshness from its color; it should be bright and intense.  The octopus meat is soft and tender, but it can also rubbery depending on the preparation.  Traditionally, the octopus was beaten on the rocks to tenderize its meat.  If you don’t have a rocky coast just outside your kitchen door, you can tenderize it with a kitchen hammer for 10 min.  -Paola

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Orecchiette con Cime di Rapa (Orecchiette Pasta with Broccoli Rabe)

10 Apr Cime di Rapa_small

Orecchiette with broccoli rabe or rapini is one of the most representative dishes of Apulia (especially of the Bari area), and symbolizes the region’s so called “cucina povera” (peasant cooking).  It is a tasty and healthy dish made with orecchiette pasta and broccoli rabe.  The slightly bitter flavor of this leafy dark green vegetable blends well with the starchy taste of pasta and the hot bite of fresh chili pepper.  Orecchiette means “little ears” because of their shape; they are little concave disks.  Orecchiette are made with semolina, flour and water.  They are prepared by pressing a small amount of dough with one’s thumb pressure to create the characteristic depression. According to some legends, their shape also recalls the roof of the trulli constructions, the typical Apulian houses. The best orecchiette are, of course, homemade, but good ones also produced by some Italian pasta makers. The broccoli rabe, a leafy green vegetable and typical of Southern Italy, is very tasty and suitable for several pasta recipes.  There are mainly two types, one from Bari with a tough stalk and a lot of leaves and another one from Naples  (also known as friarielli) with a more tender stalk. If you prefer a milder taste you might use broccolini or regular broccoli. I personally love the bitter taste of broccoli rabe.  Apulia is not only known for its delicious food, but also for its traditional ceramics. You can admire the artistic decoration of the ancient plate (more than 100 years old) shown in the picture below.

ORECCHIETTE CON CIME DI RAPA (ORECCHIETTE PASTA WITH BROCCOLI RABE)
Preparation time: 25 minutes    Cooking time: 20 minutes         Servings: 4

Orecchiette Piatto_small

INGREDIENTS

600 g (21 oz ) broccoli rabe
450 g (16 oz) fresh orecchiette pasta
6 tablespoons olive oil (Extra Virgin)
2 garlic gloves, coarsely chopped
2 fresh hot chili peppers, seeded and finely sliced
4 salted anchovies, rinsed and coarsely chopped
4 tablespoons freshly grated pecorino
Salt

DIRECTIONS
1. Wash the broccoli rabe, trim away the stalk, conserving the blossoms and leaves.  Cut the leaves into 5 cm (2 ½ inches) pieces
2. Bring about 3 l of water to boil.  Add 1 ½ tablespoons cooking salt, add the broccoli rabe.  Stir well and cook for about 10 minutes.  Remove the broccoli rabe with a fine mesh strainer.  Set aside
3. Bring the broccoli water back to boil and add the pasta.  Cook for about 5-6 minutes (until “al dente”)
4. While pasta is cooking , in a large frying pan over medium-low heat, sauté garlic, chili peppers and chopped anchovies in olive oil for 1 minutes. Mix in broccoli rabe and sauté for 2 minutes, stirring constantly to mix all the ingredients well
5. When the pasta is done, drain it and add it to the vegetable mix.  Toss it for 1 minute
6. Place the pasta on a serving plate and serve with freshly grated pecorino cheese.

 Note: When you buy broccoli rabe make sure that the bottoms of the stems are relatively firm and green.  If you prefer using dry pasta instead of fresh, you should reduce the amount to 350 g (12.5 oz).  -Paola

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Datteri Ripieni con Mascarpone e Noci (Stuffed Dates with Mascarpone Cheese and Nuts)

6 Apr Datteri con mascarpone_small

This is a simple, simply delectable recipe that you can make as a tasty appetizer to serve in a special occasion.  This is certainly a Mediterranean-inspired dish, a succulent combination of flavors, creamy and caramely, that you can easily get addicted to. The date tree originated around the Nile and Euphrates rivers of ancient Egypt and Mesopotamia.  Now, however, the date palm grows in warm climates on all continents.  Wonderfully delicious, dates are one the most popular fruits, packing lots of fibers, vitamins, antioxidants and minerals; they are an excellent source of iron.  I love dates: by themselves, stuffed or in sweets.

DATTERI RIPIENI CON MASCARPONE E NOCI (STUFFED DATES WITH MASCARPONE CHEESE AND NUTS)
Preparation time: 10 minutes                                       Servings: 4

Datteri con mascarpone2_small

INGREDIENTS
10 large dates
150 mascarpone cheese, at room temperature
1 tablespoon whisky or bourbon
10 pecans or walnuts

DIRECTIONS
1.Make a slit in the center of each date.  Remove the pit
2. In a medium bowl combine the mascarpone and whisky
3. Fill center of each date generously with the mascarpone cheese mixture and place a pecan nut over the filling.

Note: I think that Middle Eastern dates are the best, and I prefer large dark dates to the smaller, pale-brown ones that are commonly found.  You can store dates in a cool place, in an air-tight container, where they keep well for several months.  You can substitute the mascarpone cheese and whiskey with either sweet Gorgonzola or brie, for a non-alcoholic version that is just as tasty.  -Paola

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Arista di Maiale Ripiena al Forno (Stuffed Roast Pork Tenderloin)

2 Apr Arista intera small

Roasted pork tenderloin stuffed with dried fruits soaked in Marsala wine, ham and almonds: an elegant and delicious recipe for a family get-together or a special occasion … something to impress your family and guests! You will love how beautiful the colors of the ingredients look when you slice it – we all know that we eat first with our eyes!!! The mingling of dried fruit, almonds and Marsala is mouth watering and recalls Sicilian flavors. In fact, Sicily is one of the most important producers of almonds in the world. Almonds, the symbol of good fortune, were first cultivated in the Middle East, then introduced in Sicily before 1000 BC. Further, Marsala, a fortified sweet wine similar to Port and Sherry, is produced in the region surrounding the city of Marsala in Sicily. This wine is a perfect complement to sharp cheeses, nuts, desserts or cooked meat (chicken Marsala is one of the most common dishes). The sweetness of Marsala gives this pork dish a fabulous and unexpected flavor.

ARISTA DI MAIALE RIPIENA AL FORNO (STUFFED ROAST PORK TENDERLOIN)
Preparation time: 1 ½ hours    Baking time: 50 min.        Servings: 4

Arista Fette small

INGREDIENTS
1 kg (approx. 2 pounds) boneless pork tenderloin
50 g (3 thin slices) ham
110 ml (½ cup) Marsala wine
8 dried apricots
6 pitted prunes
30 g (2 tablespoons) toasted almonds
70 g (5 tablespoons) butter
5 blood orange slices
1 sprig of rosemary
Salt and freshly ground pepper

DIRECTIONS
Preheat oven to 205 °C (400°C)
Before cooking the roast, let stand unrefrigerated until it reaches room temperature.
1. Prick holes in the dried fruit and soak in Marsala for 30 min.  Keep the Marsala for cooking the meat
2. Toast the almonds for about 5 to 6 minutes on a baking sheet in a preheated oven at 170°C (350°F) or stirring constantly in a non-stick skillet on the stove. Set aside
3. Cut a lengthwise slit down the center of the loin, stopping at about 2.5 cm (1 inch) from the other side. Open the loin so it lies almost flat
4. Completely cover the inner (cut) surface of the loin with the ham. Arrange the soaked dried fruits and the almonds in a line down the center. Wrap the loin around the fruit and place the orange slices and the rosemary sprig on top. Tie the roast at 5 cm (2 inch) intervals with kitchen string
5. Season with salt and pepper to taste. Place it in a roasting pan with butter and Marsala
6. Bake uncovered at 205 °C (400°C) for 5 minutes. Reduce heat to 180 °C (350 °F), cover with aluminum foil and bake for an additional 40 min. Use a meat thermometer to determine when it reaches your preferred level of doneness (70°C/160°F for medium). Uncover and place under broiler to brown the top for about 5 min.
7. Transfer to a cutting board. Let it stand for about 10-15 min. Remove the strings and slice it. You can serve with baked potatoes, mashed potatoes and grilled vegetables.

Note: You can substitute apricots with dried figs to make this recipe even more Mediterranean. -Paola

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Colomba con Crema al Limoncello (Easter Cake with Limoncello Cream)

28 Mar Fetta colomba con crema small

If you have ever celebrated Easter in Italy, you may have tasted our Colomba di Pasqua (Easter Dove). This is an Italian dessert only available at Easter, something in between a cake and a sweet bread loaf. The particularity of this cake is that it is shaped like a dove, the symbol of peace and rebirth. In the Catholic tradition it also symbolizes the Holy Spirit. The cake is very soft and the ingredients are simple, flour, eggs, natural yeast, butter, sugar and candied orange. The dough is shaped into a dove, glazed with a shiny coat of sugar syrup, coarse sugar and sprinkled with almonds before baking. This is the traditional recipe, but nowadays many variations are available, such as glazed with chocolate or filled with creams, and without candied fruit. Colomba traces its origins to the middle of the sixth century. According to a legend, King Alboin conquered Pavia the day before Easter, and a dove-shaped cake was offered to him as a sign of peace. A more realistic story, though, is that at the beginning of the twentieth century the Milanese company Motta started producing an Easter version of Panettone (Christmas cake). You can enjoy it with sparkling sweet wine such as Moscato d’Asti or sweet Passito wine from Sicily. Just like Panettone, it can be served plain or with mascarpone cheese cream flavored with different fruity liqueurs. One of my favorites to use is Limoncello, a delicious after dinner digestivo, frequently served in Italy and Italian restaurants, you might have tasted this delicious liqueur (served chilled) made from Sorrento lemon zest. This liqueur has a very fresh lemon citrus flavor that blends extremely well with the creamy taste of mascarpone and the sweetness of Colomba. Enjoy it and Happy Easter!  Buona Pasqua!

COLOMBA CON CREMA AL LIMONCELLO (EASTER CAKE WITH LIMONCELLO CREAM)
Preparation time: 10 minutes

Colomba smallINGREDIENTS
Mascarpone cheese cream
250 g (9 oz) fresh mascarpone cheese at room temperature
3 tablespoons powdered sugar
110 ml (1/2 cup) heavy cream
6-7 tablespoons Limoncello

DIRECTIONS
1. In a small bowl mix the cream and Limoncello
2. Place the mascarpone and sugar in a medium mixing bowl. Use electric mixer to whisk for 1 minute or until sugar dissolves. Then add the cream-liqueur mix. You can serve the mascarpone either on top of the Colomba slice or aside.

Note: Colomba is a simple cake but the preparation is laborious because the raising time occurs in different stages and the temperature of the room is critical. There are so many good brands available on the market, and many pastry shops produce their own Colomba Artigianale or Artisan Colomba. -Paola

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Torta Pasqualina (Easter Pie)

23 Mar Ricotta Spinaci small

Torta Pasqualina is a rustic savory pie typical of Liguria, filled with spinach, ricotta cheese and eggs. You can serve it as an appetizer with a nice sparkling wine (I love it with my Prosecco) or as an antipasto (starter) anytime of the year, but this dish is really part of the traditional Easter (Pasqua) dinner or served at the Easter Monday (little Easter, “Pasquetta”) picnic with family and friends. In fact you can prepare it a day in advance and enjoy it cold the next day. Torta Pasqualina traces its origins back to 1400 when it was prepared to celebrate Easter Sunday after Lent, a period of time marked by fasting. Catholics during Lent historically gave up more than just meat dishes – eggs, milk, and even fat were abandoned. According to the ancient tradition, 33 pastry layers were used (like Jesus’ age at his passing), while the eggs represented life, fertility and renewal. The ingredients (spinach, cheese, eggs and pastry) were something special, a celebration of the Easter feast. Nowadays the recipe calls for a fewer layers of pastry, and artichokes sometimes substitute spinach. Torta Pasqualina is an absolute hit for everybody who eats it – even kids like it! The perfect combination of spinach, sautéed onions and creamy ricotta cheese is its secret while the hidden eggs add a special surprise.

TORTA PASQUALINA (EASTER PIE)
Preparation time: 1 h           Baking time: 40 min.       Servings: 6

Torta Pasqualina small

INGREDIENTS
1 kg (about 2 pounds) fresh spinach leaves
4 tablespoons olive oil (Extra Virgin)
1 medium onions, finely sliced
1 sprig fresh marjoram
500 g (2 cups) ricotta cheese
1 egg + 6 hard boiled eggs
100 g (1 cup) grated Parmesan
460 g – 2 sheets (1 pound) puff pastry
Salt , nutmeg and freshly ground pepper

DIRECTIONS
Preheat the oven to 170°C -180 °C (350 °F)
1.Boil 6 eggs and shell them. Set aside
2. Wash the spinach several times to remove all the soil. Drain well then steam for 3-4 minutes. Cool, drain and squeeze dry
3. In a large skillet on medium-low heat sauté the onion with olive oil until onion is soft and translucent. Add the spinach and mix well with the onion. Cook for about 1-2 minutes. Season with salt and marjoram
4. In a large bowl cream one fresh egg with the ricotta cheese and Parmesan. Add the vegetable mix and season with freshly ground pepper and nutmeg. Set aside
5. Place one puff pastry sheet in a 25 cm (10 in) baking dish and prick the pastry bottom with the tines of a fork (four or five times is sufficient). Fill with half of the vegetable mix. Hollow out 6 depressions in the filling with the back of moist spoon. Place the boiled eggs in them and pour in the rest of the vegetable mix. Cover with the second sheet
6. Bake until golden, about 40 minutes. It is delicious when eaten freshly baked and a little bit warm, but it is also a treat to enjoy cold the next day.

Note: You can substitute spinach with new Swiss chard. You can store the pie in an airtight container in the refrigerator for 3 days. You can also freeze it after cooking. I would suggest to cut into slices and freeze each single slice. Before serving, defrost in the fridge and heat it in the oven.  -Paola

 

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Tortino di Asparagi e Salmone Affumicato (Asparagus and Smoked Salmon Pie)

15 Mar Asparagi_small

Every season has a flavor all its own. Spring should arrive soon with its delicious vegetables, and asparagus is one them. Actually it is available year-round, but Spring is the best season to enjoy fresh asparagus. Asparagus comes in different colors and varieties: green, white, violet or purple, wild. These varieties are interchangeable in recipes; the major difference is the color of the final dish. This pie is an elegant, impressive, colorful (don’t forget that we enjoy food first with our eyes) and flavorful dish made with fresh asparagus (violet-purple variety, typical of Italy), leeks and smoked salmon. It is a delectable dish to serve as a starter or enjoy as a main course accompanied by a salad. The mild onion-flavor of the leeks blends well with the distinct taste of asparagus and the tangy, intensive texture of smoked salmon. Asparagus has been considered a delicacy since ancient times (3000 BC), being used both as a vegetable and a medicine (diuretic). It is low in calories, and it is a good source of vitamins (B1,B6, A, C), minerals (zinc, potassium, phosphorus and magnesium) and dietary fibers. It is one of my preferred Spring vegetables; I can eat it with just about anything! In fact, it is a versatile vegetable which can be prepared in a number of ways as an appetizer, vegetable side dish, main dish accompanied by eggs, fish or first course with pasta, risotto and soups. Let’s enjoy asparagus for the next few months!

TORTINO DI ASPARAGI E SALMONE AFFUMICATO (ASPARAGUS AND SMOKED SALMON PIE)
Preparation time: 55 minutes      Baking time: 20-25 minutes     Serving: 6-8

Tortino di Aspar-Salmone_small

INGREDIENTS
Pasta Brisee
330 g (2 cups) flour 00
160 g (3/4 cup) unsalted butter, chilled and diced
1 egg yolk
80 ml (1/3 cup) cold water
¼ teaspoon salt

Filling
1,350 g (3 pounds, or 3 bunches) asparagus
4 large leeks, white part only, finely sliced
4 tablespoons olive oil (Extra Virgin)
300 ml (1 ¼ cups) heavy cream
200 ml milk
2 tablespoons all-purpose flour
280 g (10 ounces) smoked salmon, coarsely chopped
Salt and freshly ground pepper

DIRECTIONS
Preheat oven to 170°C – 180°C (350°F)
Pasta brisee (Brisee crust)
1. In a large bowl, combine flour and salt
2. Cut in the butter until mixture resembles coarse crumbs
3. Stir in water, a tablespoon at a time. Add the egg yolk until mixture forms an elastic ball
4. Wrap in plastic and refrigerate for at least 30 minutes.

Filling
1. Wash the asparagus under running water. Trim ends (see note), bind in bunches (7-8 asparagus each) and blanch in a pan of boiling water or in the microwave with 2 tbsp water on high for 3 minutes. Test doneness with a fork. It should be tender but not mushy. Cut in 1-inch pieces keeping 4 cooked asparagus for decoration
2. While asparagus is cooling, in a large saucepan over medium heat, sauté leeks, stirring frequently for about 5 minutes. Add ½ cup of water and cook for about 10 minutes until leeks are soft. Cool for about 10 minutes
3. In a sauce pan mix cream, milk and flour with a whisk. Bring to boil stirring continuously for about 6-8 minutes until it starts to thicken. Cool and set aside
4. In a large bowl mix the leeks, the asparagus, the salmon and the cream mix. Season with salt and pepper
5. Flatten the chilled dough on a lightly floured board, then transfer to a 30 cm (12 in) ceramic or glass pie or tart baking dish. Gently pat the pastry dough in the pan to 4 mm (less than ¼ in) thickness, to line the bottom and sides. The edge should have a slightly thicker layer of pastry than the bottom, about 5 mm.
Prick the pastry bottom with the tines of a fork (four or five times is sufficient), then spread with the mix, decorate with some asparagus on top (I like to slice the 4 stalks in half, lengthwise, and arrange them like spokes on the pie)
6. Bake for about 20-25 minutes or until custard is set and golden on top
7. Remove from the oven and allow to sit for about 10-15 minutes before serving
8. Serve in wedges with salmon slices and fresh dill

Note: Look for asparagus with firm heads, stem should be firm but not dried up. Try to bend the stem, you will notice that at certain point it will not break, that’s the point where the stem begins to be tough. When shopping for leeks look for ones with straight and firm stalks, dark green leaves without yellow spots (a sign of lack of freshness). Leeks can be kept in the fridge for about two weeks. Before using leeks, trim the dark portion of the leaves down to the light-green white part. Clean carefully to remove any dirt. -Paola

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Frittata al Forno con Zucchine (Baked Zucchini Frittata)

8 Mar zucchine small

Frittata is an Italian-style omelette made with beaten eggs and milk, and enriched with various ingredients such as vegetables, cheese, ham, pasta and herbs. For example in the Neapolitan tradition frittata is commonly made with left over pasta (spaghetti, angel-hair, etc.), ham and cheese. The word frittata comes from the Italian verb “friggere” to fry. In fact, the egg mixture is usually fried in a frying pan on the stove, but nowadays there is a baked version as well, like my recipe below. Actually, I prefer this method because makes the frittata lighter on the stomach (no frying) and therefore easier to digest. The addition of zucchini makes this recipe a tasty, dietetic and nutritious dish. Zucchini is a rich in water, vitamins (E, C and folic acid) and potassium, while the eggs are highly rich in proteins. With eggs being one of the most readily available and low cost ingredients, frittata has long been a humble dish. Frittata di cipolle (onion frittata) was a typical workers’ lunch. You can serve it warm as a complete meal, at room temperature or even enjoyed cold the next day for a quick lunch or picnic. There is a technical difference between frittata and omelette: the omelette’s ingredients are placed on the omelette while it is cooking, while when making a frittata you must mix the eggs and the other ingredients together before cooking. You may have heard the expression “hai fatto una frittata” … perhaps understandably, that means you made a mess! This expression comes the fact that frittata is usually made at the last minute with the ingredients available in the fridge, left overs, too!! So the result is not always guaranteed!!!

FRITTATA AL FORNO CON ZUCCHINE (BAKED ZUCCHINI FRITTATA)
Preparation time: 35 minutes     Baking time: 15-20 minutes     Servings: 4

zucchine frittata small

INGREDIENTS
200 g (2 medium) potatoes, boiled and diced
450 g (4 medium) zucchini, thinly sliced
½ medium onion, thinly sliced
4 tablespoons olive oil (Extra Virgin)
50 g (½ cup) Parmesan cheese
6 eggs, separate egg yolk from egg white
1 tablespoon parsley, finely chopped
Salt and fresh ground pepper to taste

DIRECTIONS
Preheat oven to 160°C -170°C (325°F -350°F)
1. Wash potatoes under running water. Put potatoes in a pan and cover with cold water. Turn on the heat and bring to boil. Cook for about 6-8 minutes until potatoes are done but not soft. Cool, peel and dice them
2. While potatoes are cooling, wash zucchini under running water and trim ends and slice
3. In a large saucepan over medium-low heat, sauté onions and zucchini in olive oil, stirring frequently for about 10-15 minutes. Stir in parsley and potatoes
4. In a large bowl beat egg yolks, add the vegetable mixture, Parmesan, salt and pepper
5. In a medium bowl beat the egg whites
6. Combine egg whites with vegetable mix and pour it in a 24 cm (10 in) ceramic or glass pie or tart baking dish previously covered with baking paper (see note)
7. Bake for about 15 minutes or until custard is set and golden on top
8. Remove from the oven and allow to cool on a rack for about 7-8 minutes. Serve warm. You can enjoy the frittata cold too.

Note: Baking paper is very convenient to use. I will tell you a small trick. Cut the paper (bigger than the baking dish), wash under running water and wring the water out. Place the paper in the baking dish. Let the edges go partially up the side of the pan to keep any batter from slipping into the baking dish. This method allow a better adhesion of the paper to the dish wall. Frittata should be stored in an airtight container as water and humidity can alter the texture and taste. If you add greens or vegetables you should first sautee to enhance the flavor. Paola

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Insalata di Finocchi e Arance Rosse (Fennel and Blood Orange salad)

2 Mar finocchi-arance small

This year’s citrus season is almost over, but we still have time to enjoy this delicious Sicilian salad made with fennel bulb, blood orange and olives. This is a simple and refreshing dish, perfect to serve either for a light lunch or as a side dish with dinner. The sweet and beautifully colored blood oranges complement the delicate anise taste of fennel, while the addition of olives makes this recipe a symphony of flavors for your palate. The brilliant red flesh color of Sicilian blood oranges is due to an antioxidant compound which – although found in many fruits but uncommon to citrus fruit – makes this citrus very special! Fennel is indigenous to the Mediterranean area, but it is now widely cultivated in many other parts of world as well. The fennel bulb, foliage and the seed are used in various culinary traditions and medicinal purposes. Fennel is very refreshing, purifying and diuretic. The bulb is a crisp vegetable that can be used in many ways: sautéed, braised, grilled, stewed, au gratin or just eaten raw in salads, seasoned with extra virgin olive oil and lemon juice. This salad is not only very beautiful, but it is also delightful and healthy. It is rich in vitamin C, antioxidants and nutrients, and it helps keep you healthy too!

INSALATA DI FINOCCHI E ARANCE ROSSE (FENNEL AND BLOOD ORANGE SALAD)
Preparation time: 15 minutes                   Servings: 4

insalata di finocchi small

INGREDIENTS
Salad
2 medium fennel bulbs, thinly shaved with a mandolin or meat slicer
2 blood oranges, peeled
12 green olives or black (pitted and sliced) + 4 whole pitted

Dressing
4 tablespoons olive oil (Extra Virgin)
1 teaspoon lemon juice
Salt and pepper to taste

DIRECTIONS
1. Soak the unpeeled oranges in boiling water for about 5 minutes. This method facilitates removal of the white membrane when peeling
2. Using a sharp knife peel the oranges and remove membrane. Cut them into the shape you prefer. I like one in small pieces and the other one in slices
3. Coarsely slice the olives
4. Wash the fennel bulbs, slice off the stalk and any fronds, and thinly slice
5. In a large bowl combine the orange pieces, the fennel and the sliced olives. Toss with the dressing
6. Arrange the sliced orange on a serving plate. Place the salad mix in the middle and decorate with the whole olives. Serve immediately.

Note: When you purchase your vegetables choose fresh fennel; it is even better if you use male fennel without sprouts. Oranges should be firm and plump, and feel free to use either green or black olives, whichever you prefer. Fennel turns brown (oxidizes) quickly, so as soon as you slice it, quickly add the dressing to it. The presence of lemon juice will slow down the process. -Paola

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Spaghetti alla Puttanesca (Spaghetti Puttanesca)

26 Feb Spaghetti Puttanesca ingredienti

Spaghetti puttanesca is a tasty and piquant dish. It is one of the more popular recipes of Italian cuisine, originally from Lazio and Campania but now spread all over the world. This recipe, fast and simple, is prepared with fresh tomatoes, garlic, olives, anchovies, capers and red chili pepper. The moderate amount of anchovies gives a slight fishy taste to this recipe without overpowering the distinct flavor of the other ingredients. The term puttanesca comes from a legend in which the “brothels” served this appetizing and aphrodisiac dish to attract customers. In fact, you may already know of the stimulating, vasodilator and aphrodisiac properties of red chili pepper (Capsicum annum). In addition to these effects, this spice has other healthy benefits: it is an antibacterial and antifungal agent, it is rich in vitamins C and E, it helps digestion, and it is a strong antioxidant. This plant is indigenous to America and was used by the natives there in ancient times (5500 BC) in several dishes. In Europe, the red chili was brought back by Christopher Columbus and it is now one of the main spices of the Mediterranean cuisine. It is used especially in Italy’s southern regions to prepare various recipes, adding flavor and spiciness to many dishes. In fact, the name Capsicum, seems to come from the Greek word “kapto“, to bite, referring to one biting his tongue because the strong taste.

SPAGHETTI ALLA PUTTANESCA (SPAGHETTI PUTTANESCA)
Preparation time: 20 minutes           Cooking time: 10 minutes            Servings: 4

Spaghetti Puttanesca

INGREDIENTS
340 g (12 oz) spaghetti (artisanal pasta)
600 g (21 oz) ripe tomatoes, S. Marzano or Roma (peeled and diced)
75 ml (5 tbsp) olive oil (Extra Virgin)
2 cloves garlic (crushed)
110 g (¾ cup) black olives or green olives (pitted and sliced)
3 tablespoons Taggiasche olives
3 tablespoons capers (preserved in salt)
8 anchovy fillets (preserved in salt, coarsely chopped)
1-2 dried red chili pepper (finely chopped)
1 tablespoon parsley (finely chopped)

DIRECTIONS
1. Blanche the tomatoes in boiling water, peel and cut into cubes
2. Rinse capers and anchovies under running water. Pat dry with paper. Cut anchovies coarsely
3. Cut black olives into slices
4. In a saucepan, bring 3 liters of salt water to boil
5. In a non-stick skillet on medium-low heat sautè with olive oil garlic, olives, capers and anchovies. Add the tomatoes and red chili pepper, and cook over medium heat for approx. 15 minutes. Add the parsley
6. In the meantime, while the sauce is cooking, boil the spaghetti for approx. 10 minutes (according to the instructions on the package). Drain the spaghetti and pour into the pan with the sauce, heating all together for a few seconds, then serve. If you prefer you can also add the sauce separately to individual plates of spaghetti.

Note: The traditional recipe calls for black olives from Gaeta but I prefer to replace them with green olives and Ligurian Taggiasche olives that have a sweet and delicate flavor. You can choose the type of olives that better suites your taste. The Neapolitan recipe omits anchovies. In addition you can substitute to regular olive oil with olive oil infused with hot chili pepper. This makes your dish even hotter!!! -Paola

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Pasta

23 Feb Pasta cooked

Pasta, the queen ingredient of the Italian cuisine, appreciated all over the world, is a mixture of durum wheat flour and water, which is dried and cut into various shapes. It can also be produced with other grains or cereals, and eggs may be used instead of water. Therefore, pasta should be divided in two major categories: dried pasta (pasta secca) and fresh pasta (pasta fresca) prepared with type-00 flour and eggs. The eggs enhance the yellow color and improve the elasticity (especially necessary for long pasta shapes such as tagliatelle), and they reduce the stickiness, too (for my fresh homemade pasta recipe click on http://passionandcooking.wordpress.com/?s=lasagne+alla+bolognese&submit=Search). Most dried pasta is made industrially in large quantities, but a few artisanal producers still make it the way it was produced in the past. This method uses the bronze extrusion dies (perforated plates for shaping), and the pasta is dried slowly at low temperatures. Consequently, artisanal pasta has a rough and porous texture which sauces can cling to better, and it usually “mantiene bene la cottura” (keeps its “al dente” texture longer). This method makes the Italian pasta something unique, differing in quality and taste from pasta produced in other ways and in other countries. The quality of the ingredients, the methods of production, the variety of formats and the countless tasty sauces available make our pasta something that we Italians are very proud of. It is important to pair the ‘right’ pasta shape with the ‘right’ sauce. For this purpose, I would suggest grouping pasta shapes into five categories:

1. short pasta (penne, farfalle, fusilli, maccheroni, orecchiette, etc …)
2. long pasta (spaghetti, bucatini, linguine, noodles, angel hair, tagliatelle etc …)
3. filled pasta (tortellini, ravioli, cannelloni etc. ..)
4. lasagna
5. pasta for soups (thimbles, bells, rings, etc …).

The main purpose of different pasta shapes is just to hold the sauce better, which also depends on the roughness of the dough. The pasta shapes differ greatly from north to south, and this is due to the different sauces prepared with the ingredients available in different climates. In the south, where the climate is warmer, olive oil and tomatoes, fresh vegetables, olives, capers and seafood are staples. The classic recipes are, for example, spaghetti con aglio, olio e peperoncino, spaghetti puttanesca, spaghetti carbonara. In the north, however, where the climate is colder and more humid, cheese, butter and cream are frequently used to prepare the sauces (for example maccheroni with gorgonzola sauce, penne allo zafferano (for my saffron recipe, click on http://passionandcooking.wordpress.com/?s=pasta+allo+zafferano&submit=Search). Smooth sauces are fine for long pasta (like spaghetti) where the sauce flows around the noodles, while chunky sauces call for concave shaped pasta or one with holes (like penne, maccheroni). Certain short pasta (farfalle and fusilli) are also good to be served cold (like in pasta salad); it keeps its texture for a long time. Pasta dishes are served as a first course (primo), and the portions are small because the servings are often followed by a second course (secondo, which by itself might often be considered a full meal in other countries). Sauce should be served in equal amounts of pasta and should not smother the pasta.

Pasta

HOW TO COOK PASTA
The cooking time depends both on the format and the type of pasta. It is usually 11-12 minutes for pasta secca, because the pasta needs to rehydrate, while the time is shorter for fresh pasta (for example, tagliatelle will take about 2 minutes, ravioli 3-4 minutes). For every 100 g of pasta (3.5 oz), you need 1 liter of water, and pasta should be cooked in a large pan, since the dough tends to stick during cooking in small pots. The normal portion per person is about 80-100 g (3 – 3.5 0z). The ratio of salt to water is very important. In general, you need 10 g (2 teaspoons) of salt for every liter of water. If the pasta sauce has a strong seasoning, the amount of salt should be reduced proportionately. It might be that no salt is necessary, for example, if the pasta is served with pesto, which can be quite salty by itself. The ideal time to add salt to water is after it starts boiling; if you add salt to the cold water, the time to boil will be longer. To prevent pasta from sticking add one or two tablespoons of oil to the water during cooking. Pasta should not be soft or mushy when it is served. Cooking should be “al dente” (literally translated as “to the tooth”), which means that the cooked dough should be firm and have a bit of resistance when you bite into it. Just halve your macaroni and view the inside: when the color is homogeneous your pasta is right al dente, instead when the inside is still white the pasta is not cooked enough. You should take into account that pasta will continue to cook for a while after it is drained. I would recommend to drain your pasta while it is still just slightly ‘underdone’ for your taste, making it perfectly al dente when you eat it. -Paola

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Tortino di Porri, Patate e Triglie (Leeks, Potatoes and Red Mullet Pie)

17 Feb torta porri e triglie 1 small

This is a simple, versatile and absolutely delectable recipe.  It is a tasty dish to serve as a starter or enjoy as a main course accompanied by a salad.  The distinct but mild onion- flavor of the leeks blends well with the starchy potatoes and the delicate texture of the red mullet, a light-pink fish found mainly in the Mediterranean sea.  Leeks were used in Egyptian cuisine as early as from the second millennium BC, both as vegetables and as aromatic herbs.  In Roman times Emperor Nero loved leeks in his soups believing that they improved the resonance of his voice.  Nowadays we still enjoy leeks in our soups, risotto, pasta, frittata (omelets), or just raw and finely sliced in salad vinaigrettes.  Leeks are often used to flavor dishes such as fish, pork and lamb.  For example, you can use them as “ natural container” to wrap up food (especially fish) during cooking, to give it an enhanced flavor.  Leeks can be served as delicious vegetable side dish, boiled and then baked with butter and cheese, or simply seasoned with oil and lemon.  In addition, leeks are a nutritious and healthy vegetable, rich in water (over 90%), in vitamin A and C, as well as containing moderate amounts of B vitamins and few calories.  We should not underestimate the aphrodisiac aspect of the leeks, a commonly known since ancient times.

TORTINO DI PORRI, PATATE E TRIGLIE (LEEKS, POTATOES AND RED MULLET PIE)
Preparation time: 45 minutes          Baking time: 20 minutes              Serving: 6

tortino porri e triglie 3 small

INGREDIENTS
4 large leeks, white part only, finely sliced
1 medium yellow scallion (or small onion), finely sliced
5 tablespoons olive oil (Extra Virgin)
120 ml (½ cup) water
4 medium sized potatoes
900 g (2 pounds) skinless, boneless red mullet filets
250 ml (1 cup) heavy cream
230 g (½ pound) puff pastry sheet
Salt and freshly ground pepper

DIRECTIONS
Preheat oven to 170°C (350°F)
1.Wash the potatoes under running water.  Put them in a pan and cover with cold water.  Turn on the heat and bring to boil.  Cook for about 6-8 minutes until potatoes are done but not soft.  Cool, peel and dice them
2.While potatoes are cooling, in a large saucepan over medium heat sauté leeks and scallion in olive oil, stirring frequently for about 5 minutes.  Add ½ cup of water and cook for about 10 minutes until leek mixture is soft.  Cool for about 10 minutes
3.In a large bowl mix the leek mixture, the diced potatoes and the cream.  Season with salt and pepper
4. Place puff pastry in a 30 cm (12 in) baking dish, pour in the vegetable mix
5. Bake for about 20 minutes or until custard is set and golden on top
6. Remove from the oven and arrange the fish filets on top of the pie
7. Bake for additional 5-7 minutes until fish is done
8. Remove from the oven and allow to sit for about 10-15 minutes before serving.

Note: At the time of purchase, I would suggest to look for leeks with straight and firm stalks, dark green leaves without yellow spots (a sign of lack of freshness).  Leeks can be kept in the fridge for about two weeks.  Before using leeks, trim the dark portion of the leaves down to the light-green white part.  Clean carefully to remove any dirt.  You can also substitute red mullets with salmon fillets cut into thin and small pieces.  -Paola

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Torta al Cioccolato e Barolo Chinato (Barolo Chinato Chocolate Cake)

10 Feb Torta al cioccolato 1 MOD small

This delicious dark chocolate cake flavored with Barolo Chinato and served with whipped cream and raspberries is a truly romantic treat for an amorous occasion such as Valentine’s Day.  Chocolate, the so called natural “love drug” and one of the top ten aphrodisiac foods, is definitely an excellent choice when celebrating this holiday.  The feeling eating chocolate produces is the same you feel as when falling in love so … let’s eat more chocolate!!!  In fact, several compounds present in chocolate have been linked to one’s mood and pleasure, such as phenyl-ethylamine which has amphetamine-like stimulating properties and tryptophan, related to serotonin, a substance associated with ecstasy and happiness.  In addition to its “love effects”, dark chocolate – rich in antioxidants – provides other beneficial properties such as reducing your levels of free radicals, which are responsible for cellular damage, aging and cancer.  This delicious food is obtained from the tropical tree Theobroma Cacao, which has been cultivated in central and south America for at least three millennia.  The Aztecs thought it gave strength and power to their warriors. In the past chocolate has been considered more medicinal, rather than the delicious treat it is today.  In this recipe, the chocolate’s aroma blends well with the distinct flavor of Barolo Chinato, a Barolo wine flavored with a variety of herbs and spices, including quinine bark (china in Italian, pronounced KEY-na), and sweetened with a touch of sugar.  As a dessert wine Barolo Chinato is a perfect match for rich sweets, especially those with chocolate like this superb cake.  So when making the cake, save a glass (better yet, save 2!) to enjoy with your cake.  And now, food meets art!  Chocolate is not only a delicious treat; some artists use it as an expressive material in their work.  If you like video performances please take a look at my dear friend and great artist, Ciriaca Erre’s video “Can I have another question?” A passionate and emotional modern Medea.  Enjoy it!!! http://www.youtube.com/watch?v=ORCWRiQ7_tM&feature=player_embedded  
www.ciriacaerre.com

TORTA AL CIOCCOLATO E BAROLO CHINATO (BAROLO CHINATO CHOCOLATE CAKE)
Preparation time: 1 ½ hours                              Baking time: 45-50 minutes

Torta al cioccolato fetta small

INGREDIENTS
250 g (1 cup +2 tablespoons) unsalted butter, at room temperature
260 g (1 ¼ cups) granulated sugar
30 g (8 tablespoons) cocoa powder
250 g (1 ½ cups) flour, type 00
15 g (1 tablespoon) baking powder
½ teaspoon salt
4 large eggs separated
150 g (5 ounces) dark chocolate (70%)
240 ml (1 cup) Barolo Chinato
250 g (2 cups) raspberries
250 ml (1 cup) heavy cream
2 tablespoons powdered sugar

DIRECTIONS
Preheat oven to 165°C (325°F)
1. Sift flour, baking powder and salt together in a bowl.  Set aside
2. In a large bowl cream the butter with sugar and cocoa using an electric mixer.  Beat in egg yolks one at the time
3. In a double boiler, heat wine slowly and melt chocolate.  Cool for about 5 minutes.
4. Add the wine-chocolate mixture to the butter and mix well with a spoon
5. Gradually stir in the dry ingredients until you have a smooth batter
6. In a medium bowl, using clean beaters, beat egg whites until firm and glossy
7. Gently fold whites into the batter using a spatula until there are no more white streaks
8.Grease and flour a 24 cm (10 in) spring-form pan
9. Pour in the batter and bake for about 45-50 minutes until a tooth pick inserted in the center comes out clean
10. Cool for 10 minutes on a wire rack.  Remove from the pan and cool completely on a wire rack
11. Wash raspberries under running water.  Gently dry them with paper towels.  Set aside
12. In a medium bowl combine cream and powdered sugar, and beat with an electric mixer until soft peaks form.  Decorate the cake with whipped cream and raspberries.

Note: You can substitute Barolo Chinato with another sweet or fortified red wine such as Marsala, Port or Sherry.  -Paola

 

 

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Chiacchiere (Sweet Carnival Fritters)

3 Feb Chiacchere sigla 2 small

Carnevale, Carnival or Mardi Gras (Fat Tuesday), is a huge Catholic festival celebrated forty days before Easter, before Ash Wednesday, with masquerade balls, parades and public street parties.  Masks, or maschere, are one of the most important parts of Carnival, and cities all over Italy celebrate this festival in one way or another, although Venice is certainly the most well-known Italian city for its traditional Carnival masks and parties.  The streets are full of people dressed in costumes, and all over town artists and singers entertain with performances and songs.  It is a unique adventure worthy of the experience!  This festive event is also celebrated by eating special treats prepared only during this season.  Chiacchiere (literally “chit-chat” or “small talk”, pronounced key-AH-ker-ay) are crispy fritters made with flour, sugar, butter, eggs and liquor, although this last ingredient may be eliminated during Lent.  Chiacchiere are known by different names depending on the region from which they originate.  For example chiacchiere and lattughe (because they recall the appearance of lettuce leaves) are found in Lombardy, cenci (meaning rags) and donzelle in Tuscany, frappe in Emilia Romagna and bugie (meaning “lies”) in Piedmont.  Whatever you call them, they are delicious, delicate pastries that both adults and kids love.  I remember making this special snack with my grandmother; this was part of our annual carnival celebration.  We had a lot of fun making them, and I delighted in eating them – it is still a very memorable occasion.  I now make chiacchiere each Carnival season with my kids too, part of our family cooking tradition!!  Chiacchiere trace their origins from ancient Roman times when they were called frictilia, tasty sweet dough fried in lard, the most common frying fat available at the time.

CHIACCHIERE (SWEET CARNIVAL FRITTERS)
Preparation time: 1 ½ hours                                      Servings: 6-8

Chiacchere sigla 4 small

INGREDIENTS
500 g (3 cups) flour 00
70 g (1/3 cup) granulated sugar
7 g (1 heaping teaspoon) baking powder
1 pinch salt
60 g (4 tablespoons) unsalted butter, room temperature and diced
3 large eggs + 1 egg yolk
½ teaspoon vanilla extract
30 ml (2 tablespoons) dry Marsala (grappa, brandy)
Oil for deep frying
Powdered sugar

DIRECTIONS
1. In a large bowl sift together the dry ingredients (flour, sugar, baking powder and salt)
2. Add the butter and mix with a pastry cutter.  In a small bowl beat the eggs, then add the eggs, vanilla extract and Marsala to the dry ingredients, mixing well.  Blend the dough well with floured hands until it is smooth and elastic
3. Remove the dough from the bowl and knead it for about 10 minutes on a floured surface.  Wrap the dough in plastic wrap and let it rest for at least 30 minutes in a cool place
4. Divide the dough in four equal parts and roll out one part at the time (keeping the rest in the plastic wrap until ready to work).  Rolling out chiacchiere is just like rolling out pasta dough.

ROLLING OUT BY HAND.  To roll out your dough you need a wooden pin – mattarello – (about 80 cm long and 4 cm diameter, 37 x 2 in).  Dust each piece lightly with flour and roll out to the desired thickness, about 2 mm.  Cut the dough into rectangular strips using a table knife or a serrated pastry wheel (10 x 5 cm; 4 x 2 in) and let them rest for about 5 minutes on a cotton dish towel.  Make two parallel cuts down in the middle of each strip about 5 cm (2 in) long, taking care to leave the ends of the strips intact.

ROLLING OUT BY MACHINE.  A hand-cranked pasta machine is the best to use.  Kids especially love this part, so I usually have some help!  Start out using the widest setting.  Run the dough through for about 5-6 times until the dough is smooth.  If the sheet tears dust it with flour.  Continue to run each sheet through the machine, reducing the thickness a notch at a time, until you reach the desired thickness. I use setting number 5.  The dough should be very smooth.  Once you reach the desired thickness, follow the same procedure as above for cutting the dough.

5. In a heavy skillet gradually heat some frying fat to the required temperature of about 180°C (350 °F).  If you do not have a thermometer use this easy test.  Drop in one cube of bread (about 2.5 cm, 1 in).  If the cube browns after 60 seconds, the fat will be ready for frying.  Fry the strips for about one minute until golden on both sides, turning them once
6. Remove them from the skillet and let rest on a grid covered with paper towels to absorb the excess oil
7.Sprinkle liberally with powdered sugar when they are cool. 

Note: Deep frying is a dry heat cooking method.  Choose your cooking fat carefully.  Fats with high “smoke points” are the best.  Peanut oil, safflower oil, sunflower oil and canola oil are good choice.  Lard is very good frying fat too, because it withstands very high temperatures.  It was commonly used in the past in many cuisines, but it is used less now because it has a strong, distinct taste that can cover the food’s flavor.  -Paola

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