| Linda's Italian Table

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Food Photos By Tommy Hanks Photography

Filed Under: Pasta · Tagged With: Pasta, pasta with arugula, penne pasta, penne with sausage

Pork Chops with Smoked Mozzarella And Caramelized Onions

May 13, 2013 by Linda 1 Comment

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Buon giorno!

Sometimes I wonder why the whole world isn’t in love with pork! I mean — REALLY! There is no meat that rocks my boat more than pork. It should be the national meat of Italy in my estimation. Either on its own or in a sauce or pasta, it provides flavor like no other. We ate a lot of pork at our house when I was growing up – pork in all forms – from the annual Porchetta at my uncle’s annual Pig Roast to the sausage my father, Attilio made right in our little kitchen. Pork was and still is “the thing”! There is nothing quite like a thick juicy pork chop when cooked just right—and not dried out. Today’s PORK CHOPS WITH SMOKED MOZZARELLA are easy and quick to prepare and with a salad or vegetable on the side provide a perfect meal.

Italians know a good thing! They love and value their pork. The sagre or country festivals of Umbria are known for their pork dishes from wild boar to pork shin. Spring, summer, and fall is the time when these festivals are at their best not only with locals frequenting them but also with tourists and folks who come for the dancing, games, and celebration as well as the good eats. Although you’ll find the festivals in Abruzzo and Tuscany, Umbria is perhaps the best known for its May celebration of Porchettiamo! Roast pork on a spit is the star of this show. On the last day of this festival in Grutti, one of the small towns, you’ll find people dressed in medieval garb tending the roasting porkers. (kind of a Renaissance Festival for pork!)

Here in the US, we are used to just going to the market and buying our cuts of pork. Not all piggies are the same, however! How pork is raised matters. It definitely matters when it comes to flavor and tenderness. That is why I like the Heritage pork from Circle B Ranch.Their Berkshire and Red Wattle hogs are certified raised humanely, and not penned. This certification is not incidental — it is earned. The resulting meat is amazing with delicious flavor that you can appreciate even in your sauce when using their Berkshire Neck Bones. Ordering is easy and the meat arrives well packed and fresh. I like to use their pork as much as possible and have used their chops in today’s recipe.

About the dish: You’ll notice I used a thick chop for this dish. It cooks quickly even with the thickness. I love smoked mozzarella (mozzarella affumicata) with pork. The smokiness is light but just seems offer the right flavor. Couple it with the sweetness of the caramelized red onions and you have yourself a dish with some complexity and lots of interest – with very little effort.

PORK CHOPS WITH SMOKED MOZZARELLA AND CARAMELIZED ONIONS

Serves: 2

Prep: About 10 minutes

Cook: About 10 minutes

Ingredients

2 Thick Pork Chops (About 1 1/2 in. thick – if using thinner – adjust your cook time)

2 Tbsp. Butter

1 Tbsp. Olive Oil

Four for dredging seasoned with some salt and pepper

1 Clove Fresh Garlic – chopped finely

2 Large Sprigs or 2 Tbsp. Chopped Fresh Rosemary (extra for garnish)

1/2 C. Pinot Noir or Valpolicella wine

Salt and Pepper to taste

4 Slices Smoked Mozzarella (sold at most grocers)

Caramelized Red Onion (see below for recipe)

Instructions

Preheat your oven to 375 degrees.

Dredge your chops in the season flour on both sides, coating well.

In an oven proof pan cook the chops in the melted butter and oil for about 3 minutes each side at medium high heat.

Add the garlic, rosemary, wine, salt & pepper.

Cook a minute, turning the chops over a couple of times.

Remove the pan from the heat and place it in the preheated oven.

Cook uncovered for about 3 minutes each side. (If chops are thinner, adjust your cook time)

Then place your slices of smoked mozzarella on top of each chop.

Put the pan back in the oven for a couple of minutes until the cheese softens.

Remove the pan from the oven and top your chops with a generous amount of the caramelized red onions – garnish with fresh Rosemary.

Caramelized Red Onion

Makes: one red onion

Prep: 5 minutes

Cook: About 6 minutes

Ingredients

1 Red (purple) Onion – sliced thinly

2 Tbsp. Butter

2 Tbsp. Olive Oil

2 Tbsp. Water

1 Tbsp. Balsamic Vinegar

1 Tsp. Sugar

Salt and pepper to taste

Instructions

Place sliced onion in the butter (melted) and oil in a fry pan.

Add the water, vinegar, sugar, salt and pepper.

Place the pan over medium high heat and cook at a strong simmer, stirring occasionally.

The water will evaporate. Continue to cook until the onions are very soft and caramelized.

This takes about 6 minutes.

Serve your PORK CHOPS WITH SMOKED MOZZARELLA AND CARAMELIZED ONIONS with a nice dry red wine – perhaps with the Pinot Noir or Valpolicella that you cooked with.

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Meat · Tagged With: mozzarella affumicata, pork, pork chop, smoked mozzarella

Stuffed Strawberry Boats

May 5, 2013 by Linda 1 Comment

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Buon giorno!

Sail away with me – off the shore of Capri, the Bay of Naples, the Pontine Islands, or perhaps explore the sea caves of Sardinia! The Regatta Italiana has begun –the boats have arrived – a flotilla of sailing vessels coming in with the gentle ocean breezes from a day of adventure on the water. Imagine the tiny boats sailing in from a sunny day on the sparkling waters of the Mediterranean. This is how I think of these little STUFFED STRAWBERRY BOATS –as tiny boats floating, if you will, on a sea of chocolate or even fresh mint. In any case, no matter how far your imagination takes you, these little “boats” are the toast of the strawberry season.

They are easy to make and so delicious. You’ll want to make extra, as they disappear quickly. They are the perfect dessert for warm spring or summer evenings on the patio. You’ll want to serve them often as a light ending to a heavy meal or even an addition to your cocktail appetizers with a bubbly beverage.

These STUFFED STRAWBERRY BOATS have 5 ingredients: strawberries, mascarpone cheese, powdered sugar, dark chocolate and Sambuca. The key ingredient is the Sambuca! (anise extract can be substituted – but use less of it as it is quite concentrated) The anise flavor is nothing short of perfection when paired with the strawberries.

About Sambuca: This is a lovely Italian liqueur, clear and with the flavor of anise. Sambuca dates back to the 1800’s, and its name comes from the Latin word “sambucus” which means elderberry. You’ll find Sambuca in other colors – black or blue for instance. The one you want here is the one most commonly found – clear – or referred to as “white”. It is often served in Italy and among Italians, along with 3 coffee beans, as an accompaniment to espresso. This is called “Caffe Coretto” – a recipe for this can be found by scrolling down to it on the New Stuff Page on the Linda’s Italian Table website.

If you want to make your stuffing, a day ahead and refrigerate – you can. So get your fresh strawberries, make your stuffing, relax and fuggedaboutit! Let’s set sail now!

STUFFED STRAWBERRY BOATS

Makes: about 20 (the amount depends on the size of your berries and how much you fill them

Prep: 15 minutes

Ingredients

About 20 Fresh Ripe Strawberries (number will depend on the size and how much you fill them)

Melted Dark Chocolate – I like a dark chocolate that is 60% cacao for this.—about 6 oz. - or more, if you like.

Optional: Little cocktail drinks umbrellas – often found at dollar stores or liquor stores.

STUFFING:

12 Oz. Mascarpone Cheese ( an Italian creamy cheese sold usually in 8 oz. containers)

3 Tbsp. Powdered Sugar

2 Tbsp. Sambuca (more if you want stronger) – if using anise extract use LESS)

Instructions

It is best to stuff the berries the day you want to use them.

Mash the mascarpone cheese in a bowl.

Add powdered sugar and Sambuca. Mix well and refrigerate until ready to stuff the berries.

Wash your berries and pat dry – Leave the hulls on. Your guests can use them as little handles!

Slice a sliver off the bottom of each berry horizontally. This will make them sit more easily on a plate.

Horizontally slice off the top 1/4 or 1/3 of each berry to use as a top.

Using a melon baller or a small spoon – scoop out a little of the remaining berry. Discard that part or EAT IT!

Spoon stuffing on bottom half of each berry that you just scooped out.

Top with the slice of berry you previously cut off.

Melt the dark chocolate – Use for drizzle for the berries and also to drizzle on the plate for a “water effect”.

Stick a tiny drinks umbrella in your berries – very festive - and makes it easy to pick up the berries.

OR TRY THIS: Take the top part of the berry and stand it on top like a little “sail”!!

These STUFFED STRAWBERRY BOATS are so pretty and so much fun to offer to your guests that you’ll want to launch your own flotilla today! To serve – try a crisp, bubbly Prosecco ! Buon Viaggio!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Desserts, On the Patio · Tagged With: cream filled strawberries, dessert, Mascarpone Cheese, Sambuca, Strawberries, strawberry boats, stuffed strawberries

Recipe of the Month May: Branzino–Fire Roasted on the Grill!

April 28, 2013 by Linda 5 Comments

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Buon giorno!

This is one of those “looks complicated – but easy slide” dishes that makes you look like the hero/heroine of the patio scene. BRANZINO – FIRE ROASTED ON THE GRILL is a dish you’ll want to eat and serve over and over during the grilling season. What? A whole fish – I can’t do that! O yeah – O yeah – you CAN!

Growing up, I ate a lot of fish from both fresh water and sea. My father, Attilio, was not only an avid and committed fisherman – but he also knew how to cook each and every type of fish he brought home to us. He cleaned and filleted his fish in seconds with surgical finesse and artistry. He taught me, but I never could master his speed and precision. He often served his fish whole and grilled. Not having access to Branzino, we frequently enjoyed Striped Bass and Bluefish – fresh caught off the beach at Cape Cod during the summers.

So what is Branzino anyway? Branzino (plural – Branzini) is actually referred to as the “sea bass” of the Mediterranean. It was touted as the “fish of the year” in the New York Times for 2012. It is slim and silvery – a beautiful fish really. It used to be that you would see it on the menu as a special entry at only the finest Italian restaurants. Thankfully, it is now available to all of us through our local fish markets in generous supply. It is often served whole. It is meaty and takes the high temperatures of the grill well.

Whole? Really? Uh-huh! The whole Branzino of about a pound to a pound and a quarter is the perfect size for 2. Most fishmongers now carry it. It definitely can be found at Whole Foods.

How to prep this thing? So you have found your Branzino at the market. What now? Ask your fishmonger to scale it, remove fins, gut it, and clean it for you, leaving the head and the tail on. The rest is easy. When you get it home – give it a rinse in and out and pat it dry. That’s it! Now you’re ready to cook it.

The Cookin! Although you could easily bake this fish in the oven, it is sooooo perfect for the grill. It responds quickly to a smokin’ hot fire, cooking through very rapidly, delivering a tasty, tender, white meat. The fun is in the flavoring.

This recipe: I used just a few fresh ingredients for this FIRE ROASTED BRANZINO - combining fresh garlic, orange, tarragon, fennel, and scallions. To add perfection to perfection, I recommend using your best and favorite Extra Virgin Olive Oil. I used a beautiful Greek Koroneiki Extra Virgin from Virgin California Olive Oil Company.

The result: Your beautiful Branzino cooks in a flash and makes a show stopping presentation served whole at the table. Just reach inside and carefully lift the backbone which pulls out easily. That’s it! This is so easy and quick to prepare, you won’t believe it. You’ll make this easy BRANZINO – part of your grilling repertoire for the coming season.

Fire up the grill!

BRANZINO – FIRE ROASTED ON THE GRILL

Serves: 2

Prep: 15 minutes

Cook: approx. 10 minutes

Ingredients

1 Whole Branzino (about 1 lb.) (plural – Branzini)

Your favorite Extra Virgin Olive Oil – Make it a good one!

Kosher Salt and freshly ground Black Pepper

2 Garlic Cloves – chopped

1 Fennel Bulb, cleaned and sliced

Fresh Tarragon Sprigs

Several Fresh Orange Slices

Juice of 1/2 Fresh Orange

Chopped Fresh Scallions for garnish

Instructions

Ask your fishmonger to take the scales off your Branzino, remove the fins, and clean out the inside (gut).

Prepare your grill fire. I recommend soaking and using some wood chips to create good smoke.

Rinse off your fish and pat it dry.

Drizzle the fish inside and out with Extra Virgin Olive Oil. Salt and pepper the inside.

Holding the fish open, sprinkle in the garlic and lay some fennel, orange slices, and tarragon sprigs inside as well.

Squeeze the orange inside the fish. Close the fish and drizzle some of the orange on the outside.

Place your stuffed Branzino on a grilling pan with holes or in a grilling basket. Lay the extra fennel and orange slices on the pan also as they will be delicious grilled and charred. Drizzle them also with some of the oil, orange juice, salt and pepper.

When the fire is hot and your wood is smoking – place your grilling pan on the grill and close it.

Roast it for about 6 minutes – turn over and grill for another 6 minutes on the other side.

Garnish with fresh chopped scallions and orange slices.

Serve your beautiful BRANZINO – FIRE ROASTED ON THE GRILL with a crisp Pinot Grigio!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Fish/Seafood, On the Patio, Recipes of the Mo · Tagged With: Branzino, Fish/Seafood, grilled branzino, grilled fish, grilled seafood, grilled whole branzino, grilled whole fish, Recipe of the Month, seafood

Red Cabbage, Italian Style

April 22, 2013 by Linda Leave a Comment

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Buon giorno!

When one thinks of cabbage in Italian cuisine, the usual suspects come to mind: Ribollita, Black Cabbage, Verza, Cabbage with Beans, etc. RED CABBAGE, ITALIAN STYLE or Cavolo Cappuccio Rosso (used often in Northern Italy) is either not considered or remains in the background. This is kind of sad because aside from being a beautiful deeply colored vegetable, it is tasty, healthy , and makes a great side dish to so many meats.

In reality, you can do almost anything with red cabbage in Italian cooking that you might do with green cabbage. Sometimes I think you might even be able to do more, thinking of dishes where fruits or sweetness are added to it.

So many uses – so little time! This recipe is so easy and very healthy! It uses a little Pancetta – but you can omit it if you don’t want to use meat. The finished product is a delicious side dish, with a touch of sweet and a touch of sour, that has so much flavor as to almost rival the meat course or entrée. The challenge is to serve it with a dish that can stand beside it and compliment without overpowering.

I especially like to serve it with pork dishes – perhaps tenderloin or loin, but it would be great with pork chops as well. I think the best Heritage pork is from Circle B Ranch – give it a look! The cabbage pairs well with game dishes also.

My very favorite way to serve it is with duck! For a great recipe for duck breast (or even the pork), try this: Duck Breast With Blackberries. This recipe is as easy as the cabbage! The duck seems just made for it. Look here:

RED CABBAGE, ITALIAN STYLE

Serves: 4-6

Prep: 15 minutes

Cook: 15-20 minutes

Ingredients

6 c. Sliced Red Cabbage

3 Tbsp. Olive Oil

1/4 lb. Chopped Pancetta

1 Medium Onion – sliced thinly

1/4 C. Sugar

1/4 C. Balsamic Vinegar

1 1/2 Tsp. Fennel Seed

1/2 C. Golden Raisins

Salt and Pepper to taste

Toasted Pignolis (pine nuts) for garnish

Instructions

Cook pancetta in the oil for a couple of minutes.

Add the cabbage, onion, sugar, fennel seed, and raisins.

Cook until cabbage and onion are tender – about 15-20 minutes.

The cabbage should still have some crunch to it.

Garnish with toasted pignolis and serve!

You’ll love this RED CABBAGE, ITALIAN STYLE! It is so easy to make – it will be your new “go-to” side dish!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Side Dishes · Tagged With: italian cabbage, italian red cabbage, italian style red cabbage, red cabbage, side dish, side dish for duck, side dish for game, vegetable side dish

Shrimp and Polenta -

April 14, 2013 by Linda Leave a Comment

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Shrimp and Grits – a Southern cousin?

Buon giorno!

There is something about spring that makes me think brunch! Folks are starting to entertain again after the winter doldrums. They are looking for lighter dishes. They even begin to think of – dare I say it? – eating outside!

Shrimp and Grits is one of the traditional dishes of the American South. It is always on brunch menus and there are a gazillion ways to make it. It is the “southern cousin” to Italian SHRIMP AND POLENTA. And yes – if your weather permits, by all means, get thee to the patio with this one!

Living in the South, we have come to know grits as a staple. They eat grits with everything. Likewise, Italians regard their polenta just as highly and serve it so many different ways. To learn more about polenta visit my posts: Serving Polenta and Polenta – It’s So Corny. You can find Italian polenta at many grocers and markets now. It is easy to make and “instant “, unlike the old days when you had to stir it for hours. You can just follow your package directions, and your resulting polenta should be very good. In the posts I recommended, you’ll see that I like to add a special ingredient, near the end of preparation, to my polenta – mascarpone cheese (Italian cream cheese). No matter which brand or package of polenta you choose, you can add the mascarpone right before serving. It definitely makes a difference. Your polenta will be richer and creamier, if you add this lovely creamy cheese. (And YOU will be happy you did!)

This is one dish that cooks up very quickly. You can make it ahead if you like, but it is so easy and quick to make that I never mind preparing it just before I need it. It is better, I think, freshly prepared.

Get those Bellinis and Proseccos poured – here it comes!

SHRIMP AND POLENTA

Serves: 4

Prep: 15 minutes

Cook: 15 minutes approx.

Ingredients

Polenta – any type or package you prefer – prepared according to package instructions or as described here.

1/4 C. Mascarpone Cheese stirred into the polenta – recommended

1/3 C. Pancetta – chopped

1 Tbsp. Olive Oil

1 Bulb Fennel – cleaned and sliced

1 – 1 1/4 lb. Large Fresh Shrimp – cleaned and shells removed

1 Tbsp. Tomato Paste

1/2 C. Dry Vermouth

2 Cloves Fresh Garlic – chopped finely

3 Tbsp. Fresh Chopped Tarragon

Juice of 1/2 Fresh Orange

Salt and pepper to taste

2 Tbsp. Butter

Garnish with Fresh Tarragon and some grated Orange Zest

Instructions

Prepare your shrimp before your polenta. Instant polenta cooks quickly – I like mine made just before serving.

Cook your chopped pancetta in the olive oil in a large fry pan for 3-4 minutes.

Add the fennel and cook a couple of minutes more.

Add your tomato paste to the vermouth and dissolve.

Then add the shrimp, garlic, tarragon, orange juice. Toss a little while your heat is medium high.

Add the wine with the paste dissolved in it. Stir and let the shrimp cook through and the liquid cook down by about 1/2. This should take just a few minutes.

Add salt and pepper to taste. Be sure to taste for seasoning.

At the end, add the butter and let it melt in, stirring into the sauce.

Prepare your polenta according to package directions with the addition of the Mascarpone at the end.

Spoon the polenta on each plate and top with shrimp and sauce.

Garnish with fresh tarragon and grated orange zest.

I recommend serving your SHRIMP AND POLENTA with a crisp dry white wine like Falanghina! (Terradora di Paolo is a good one!) Prosecco is always nice as well.

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Brunch, Fish/Seafood, On the Patio · Tagged With: brunch dish, Falanghina, Mascarpone Cheese, polenta dish, Prosecco, seafood, shrimp and grits, shrimp and polenta, shrimp dish

Duck Breast With Blackberries

April 7, 2013 by Linda 3 Comments

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Duck Breast for the Italian Table -

Buon giorno!

This one definitely quacks like a duck! (and don’t run away – this is easier than you think!) This DUCK BREAST WITH BLACKBERRIES will definitely have your guests quacking with praise for your skills and hours spent in the kitchen in preparation. NOT! Actually there are no hours involved and no – there will be no plucking, neck breaking, or hanging the bird upside down for days before. In fact, plan on a little spa treatment or a round of golf on the day you prepare this because it takes no time at all! But I’ll never tell, and your secret is safe with me. Go ahead and tell them how you agonized for hours over a hot stove for this dish. I’ll be chuckling right along with you.

Actually, duck is common in Italian cooking. One of the most well known recipes is Sugo d’Anatra or D’Anatra Sauce. Anatra refers to duck in Italian. As Italians appreciate their game and offer superb game recipes, you’ll find many types of preparations for wild duck. My father, Attilio, duck hunter extraordinaire, was supreme when it came to cooking duck, in my estimation. He understood the need for extra fat when cooking lean wild duck and always included some kind of fat – pork fat and/or butter in his recipes for duck and also quail. He often included fruit and vinegar in his duck recipes – always the vino and sometimes brandy!

Although the duck used for DUCK BREAST WITH BLACKBERRIES is domestic and contains plenty of fat, you could always use wild duck, and perhaps increase the fat as needed. Duck breast is available frozen at Whole Foods and many specialty markets. It is also available online. If you can’t find duck, try Pork Tenderloin with the sauce. This recipe is definitely a nod to Attilio’s duck in its use of ingredients. He would heartily approve of the butter, sugar, blackberries and cognac.

“Tilly” – this one’s for you!

DUCK BREAST WITH BLACKBERRIES

Serves: 2

Prep (breasts): 5 minutes

Cook (breasts): About 15 minutes

Ingredients

2 Duck Breasts with skin attached (this is good fat!) (Pork Tenderloin is also great with this sauce!)

1 Tbsp. Butter

Salt and Pepper

Blackberry Sauce (recipe below)

Instructions

Place your duck breasts between a couple of sheets of wax paper. Pound the breasts to flatten just a little with a mallet or something heavy.

Score the skin on the breast with a sharp knife, first in one direction, then in the opposite direction. This will help the fat to render and run.

Salt and pepper the breasts on both sides.

Place the butter and melt it in a heavy oven proof pan on medium high heat. You want it hot to sear the breasts.

Place the breasts, first – skin side down in the pan. Sear about 5 minutes.

Turn the breasts over and sear the other side for 1-2 minutes.

Turn to fat side down again and place the pan in a 400 degree oven and cook for about 7 minutes.

Remove the pan from the oven immediately and remove the breasts from the pan. Let them rest for about 10 minutes.

Then slice the breasts thickly.

BLACKBERRY SAUCE

Prep (sauce): 10 minutes

Cook (sauce): 35-40 minutes

Ingredients

1 C. Brown Sugar

2 Whole Cloves

1/4 C.Balsamic Vinegar

1/4 C. Cognac

1/2 Onion – chopped

2 C. Fresh Blackberries + a few extra to garnish each plate.

Generous squeeze of a fresh lemon

1 Tbsp. Cornstarch

1/4 C. Water

Instructions

Place brown sugar, cloves, vinegar, and cognac in a saucepan – bring to a boil – reduce heat and simmer a couple of minutes.

Now add the onion, blackberries, and lemon juice.

Bring back to a boil – reduce heat – and simmer on medium to medium low for about 35-40 minutes. Lower heat if it begins to cook too fast.

Add cornstarch to water and stir to dissolve. Set aside until the sauce is finished.

Now add 1/2 the cornstarch mixture to the sauce, stir over low heat until sauce thickens. Add more of the cornstarch mixture one spoon at a time only if you want more thickness.

You should have a thick beautiful fruit sauce.

Spoon some of the sauce on a plate and arrange the duck breast slice on the sauce. Garnish with a few fresh Blackberries.

DUCK BREAST WITH BLACKBERRY SAUCE is a special dish for a special evening. As special as it is and looks, it is very simple to make. You’ll love it and want to make it again and again. Once more, I have to go to the Amarone or Valpolicella wines for this dish. (Attilio would have agreed on this!) They seem to have just the right weight for the duck without overwhelming it. Also, the spice in the wines will compliment the sauce. If you find either in a Ripasso (referring to the “re-pass or re-ferment” method of production which creates a greater and more robust flavor) – even better!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Meat · Tagged With: best duck breast, duck, duck breast, duck breast for the italian table, duck breast with blackberries, duck italian style, duck with blackberry sauce, duck with fruit sauce, easy duck breast, italian duck dish

April: Minestrone – the Quintessential Spring Soup

April 1, 2013 by Linda 2 Comments

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Buon giorno!

MINESTRONE is actually an old timer. It has been around for centuries dating back to the days before even the Roman Empire. The diet at that time was mostly vegetables anyway – with very little meat eaten at all. Later, as the Roman roads expanded and more goods filtered into the area, meat in all forms made its way into the diet, and of course into the soup!

MINESTRONE is considered a peasant soup whose form alters with the change of seasonal vegetables or even your whim. However, the spring vegetables are closely associated with it. You’ll find it on many Italian Easter and spring menus using spring greens and other favorites of the season. Although your minestrone can really be whatever you want it to be, you’ll find certain veggies in most of the ones served – such as beans, greens,potatoes, and carrots. Pasta, in some form, is usually included. This is one healthy soup, as you can imagine, with all of these good veggies swirling around in it. Whether you choose to add meat to yours is up to you. I like to add meat as the resulting flavor is deeper and richer. Of course, my choice for meat for this soup would be some form of pork.

My mother, Loretta, used to make the most amazing minestra, as she called it. In the spring, she would use a ham bone for extra flavor. Often this bone came from the ham she served for New Year’s. She would “squirrel” it away in the freezer until just before Easter when she made her simple minestra with greens – often dandelion greens. Minestra is merely a simple form of MINESTRONE – which by its name meant “big minestra”. And BIG it is, depending on the number of vegetables you care to include.

This recipe for MINESTRONE, though simple, makes a LOT of soup. That’s the beauty of it. You have soup for your meal, soup for the next day, and soup in the freezer for another time. It is flavorful, hearty, and good for you. You’ll be happy you have extra!

MINESTRONE

Makes: a lot! (freeze some for another day)

PREP: 30 minutes

COOK: 30 minutes

Ingredients

1 1/2 – 2 C. Ditalini or Elbow Pasta or another small size pasta shape – cooked separately

3 Tbsp. Olive Oil

3 oz. Salt Pork – chopped

1 onion – chopped

15 Baby Carrots – chopped

1 Stalk Celery – chopped

1/2 Red Pepper – chopped

1/2 Yellow Pepper – chopped

1 Crown Broccoli – cut up

1 bunch Kale Leaves– rinsed, and torn into pieces

4 Oz. Mushrooms – sliced

2 Yukon Gold Potatoes – cubed

1 15 oz.Can Cannellini Beans – rinsed, drained

1 14 oz Can Chopped Tomatoes

64 oz. Chicken or Vegetable Broth

2 C. Water

2 Bay Leaves

1 Piece Parmigiano-Reggiano Cheese Rind

Pinch Red Pepper Flakes

2 Tbsp. Chopped Fresh Parsley

2 Tbsp. Chopped Fresh Basil

Salt and Pepper to taste

A generous squeeze of a fresh lemon

Grated Parmigiano-Reggiano or Pecorino to serve with it.

Instructions

Saute the salt pork in the olive oil 1-2 minutes.

Add the onion, carrots, celery, red & yellow peppers, broccoli, kale, mushrooms, and potatoes. Cook just a few minutes, stirring.

Add the beans, tomatoes, broth, water, Bay Leaves, Rind, red pepper flakes, and herbs.

Bring to boil and reduce heat to medium low and keep at a good simmer for 30 minutes or until vegetables are fork tender.

Add the cooked pasta to the soup. Stir.

Taste for seasoning and add salt and pepper and give the soup a generous squeeze from a fresh lemon.

Remove the Bay Leaves as they can cause choking.

Yes! It’s that easy folks. Serve your MINESTRONE with plenty of grated cheese on the side. This will serve about 8 people – or divide it up to freeze portions for another day. You’ll be glad you did!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Recipes of the Mo, Soup · Tagged With: healthy soup, italian soup, italian spring soup, italian vegetable soup, Minestra, minestrone, Recipe of the Month, soup, vegetable soup

Fiadone

March 25, 2013 by Linda 2 Comments

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Ricotta Pie -

Buon giorno!

Well, the French get it right occasionally, especially with a little help from their Italian friends. FIADONE is really a Corsican recipe. So, yeah, Corsica, birthplace of Napoleon, is a French island (as of 1770) in the Mediterranean. It is a gorgeous thing of beauty with high mountain sides descending into the indigo sea. BUT—it used to be Italian – Genovese actually. Just wanted to get that straight from the get-go.

FIADONE is probably the most well known of all Corsican sweets or desserts. Most often, in the Corsican preparation, it is made without a crust and is a thin pie. It is not a heavy pie or cheesecake. It is not a dessert that will render your guests comatose at the end of the meal.

The original Corsican recipes are prepared using brocciu, a whey cheese. The Italians, often at Easter, make theirs with ricotta – sometimes with no crust as the Corsicans like it – and also with a regular pie crust or dough.

Linda’s Italian Table’s FIADONE is made with a very light Lemon Biscotti crumb crust. You can purchase your Lemon Biscotti or you can make my recipe by visiting this post: Lemon Ginger Biscotti

Of course, I recommend that you make the biscotti. That way you’ll have a wonderful supply of great biscotti to enjoy with your tea or espresso for weeks after, as biscotti lasts a long time.

This is a very easy ricotta pie to make, and one of the nicest things about it is the dried apricots both in the pie and candied for garnish. These little candied gems are quite amazing!

Andiamo!

FIADONE

Makes: one 9 inch pie

Prep: 45 minutes

Cook: 30-40 minutes

Ingredients

Candied Apricots for garnish (Recipe below)

Lemon Biscotti Crumb Crust (Recipe below)

1 lb. Whole Milk Ricotta Cheese

1/2 C. Sugar

3 eggs lightly beaten

Zest of one lemon

1 Tbsp Fresh Lemon Juice

2 Tbsp. Limoncello (optional but good!)

1/2 C. Chopped Dried Apricots

Instructions

Make the crumb crust, set aside to cool completely before filling.

Make the candied apricots (can be made ahead)

Mix together: ricotta, sugar, eggs.

Add lemon zest, lemon juice, and Limoncello (if using)

Add the chopped apricots and mix in.

Pour the mixture into the pre-baked crumb crust.

Bake at 350 degrees until firm in the middle – about 30-40 minutes.

Cool – remove spring form band around the pie.

Serve your FIADONE, garnished with the candied apricots. I like to use them whole.

Lemon Biscotti Crust

Makes: one 9 in. crust

Ingredients

1 1/2 C. Lemon Biscotti Crumbs (Lemon Ginger Biscotti Recipe: HERE )

5 Tbsp. Melted Butter

Instructions

The easiest way to make the crumbs is in the food processor. If you don’t have one, put the biscotti in a plastic bag and crush them with a mallet or hammer)

Add the melted butter to the crumbs, mix well and press them into a 9 in. spring form pan

Bake at 350 degrees for about 6-8 minutes.

Cool completely before filling.

Candied Apricots

Makes: 6 oz. candied apricots

Prep: 15 minutes

Ingredients

6 oz. Dried Whole Apricots

1/3 c. Water

3 Tbsp. Fresh Lemon Juice

1/4 C. Honey

1/4 C. Sugar

1/2 Tsp. cinnamon

Instructions

Put all ingredients in a pan and bring to a boil.

Reduce heat to medium and simmer about 12 minutes, turning the apricots occasionally. Apricots will plump up as they cook. Watch the syrup that it doesn’t dry up – if so add a little water.

On a greased sheet of foil, using tongs, place each candied apricot on foil to cool.

Wash your pan immediately, as the candy syrup hardens and will be difficult to remove later.

You can make these ahead.

Buona Pasqua!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Desserts, Holiday · Tagged With: biscotti crust, candied apricots, easter dessert, easter pie, fiadone, Italian Easter pie, lemon biscotti crust, ricotta pie, ricotta torte

Baby Lamb Chops “Scottadita”

March 24, 2013 by Linda Leave a Comment

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Buon giorno!

For most Italians, Easter brings lamb to the menu. The lamb can be cooked in many different ways according to region and custom. For many, roasting a leg of lamb is more of an undertaking than desired. BABY LAMB CHOPS “SCOTTADITA” is the menu choice that serves the spring need for lamb in a fast and easy way – that also provides more flavor and enjoyment than anticipated from such a simple preparation.

Growing up, my family usually prepared a spring baby lamb – roasted and marinated, in a heavenly blend of olive oil and spices, created by the “King of Marinades”, my father, Attilio. The lamb was always tender, juicy, and full of amazing flavor. Often he prepared just the leg, for this occasion. Many times, we had the incredible experience of a most delectable roasted milk fed baby goat – not to be believed. I often think back to how proud he was of this Easter dish and the fanfare with which he brought it to the table to be “blessed” with the palms of Palm Sunday from the previous week. It was his specialty, and his alone, one which we could only longingly watch in awe.

These many years later, still enjoying the thoughts of those Easters, I often satisfy my craving for a great lamb dish with BABY LAMB CHOPS “SCOTTADITA” – easy, simple, quick to prepare, and with memorable flavor. This dish is so really wonderful that I prepare it all year long – often for entertaining at Christmas and at other times when only lamb will do. This is a dish you will be proud to serve to your guests and family, while secretly chuckling about how little time it took to prepare.

Scottadita – means burned or cooked fingers. The chops are prepared and served so hot that when you pick them up you burn your fingers. Yes – they are meant to be eaten with your fingers.

So relax – pretend you spent the day in the kitchen, and run out for that last minute manicure or pedicure or round of golf and still have time to create a great meal. Shhhhh! No one will ever know —- and I certainly won’t tell them!

BABY LAMB CHOPS “SCOTTADITA”

Serves: 4

Prep: 15 minutes

Cook: 35 minutes

Ingredients

8 Baby Lamb Chops Frenched – (with long bone in and trimmed)

Salt and Pepper

¼ c. Olive Oil

1 Purple Onion – sliced

3 Cloves Garlic chopped finely

3 Tbsp Fresh Sage – chopped

½ c. Dry red wine

¼ c. Balsamic Vinegar

¼ c. sugar

4 Tbsp. Crema Balsamica, Crema di Balsamico– or Fig Jam

3 Tbsp Fresh Parsley – chopped

Instructions

Start with Frenched Baby Lamb Chops – ask your butcher to do this for you, if you like. This is with the long bone “in” and trimmed of all fat and extra meat bits – a very clean bone.

Salt and pepper the chops on both sides.

Brown the chops in olive oil – a couple of minutes each side.

Remove the chops to a plate.

Add the onion, garlic , and sage, to the pan and cook until just tender – just a few minutes. Do not burn!

Add the sage.

Pour in the wine. Add the vinegar, sugar and jam or Crema Balsamica. (Fig Jam is readily available in the specialty cheese dept. of most markets. You can also use a balsamic reduction instead of Crema Balsamica or Crema di Balsamico.)

Stir and add the chops back to the pan, turning in the juices.

Place the pan in the oven at 350 degrees and cook for about 15 minutes. Turn the chops in the pan at least once during this oven cooking process.

Top with fresh chopped Parsley and serve.

For a wine pairing with this very special dish of BABY LAMB CHOPS “SCOTTADITA” , I suggest an equally special wine that will stand up to its proud and bold flavors – perhaps a Barolo or Barbera Di Alba.

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Holiday, Meat · Tagged With: baby lamb chops, baby lamb chops scotta dita, Easter lamb, italian lamb chops, lamb chops, lamb dishes, scottadita

Focaccia Casatiello

March 17, 2013 by Linda 1 Comment

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Buon giorno!

With Easter almost upon us, it is a joy for me to look back upon past Easter holidays with my family which were much about the food and its preparation, in addition to the blessings of the season. I remember the usual weeks leading up to the holiday with buzzing in the kitchen about getting the milk fed lamb or goat and the greens for the minestra. Bread making was a part of all this. In the Calabrisi household, back in Binghamton, NY, my parents, Loretta and Attilio, often made a rolled bread using pizza dough filled with their homemade Italian sausage (the best sausage ever created!)

Remembering this, a Neapolitan Easter favorite comes to mind – the Casatiello – which is a brioche-like bread stuffed with meats and cheeses. In the spirit of the traditional long rising and mixing of this traditional bread from Napoli, I enjoy making a shorter version and call it, FOCACCIA CASATIELLO. This is a much quicker easier process which yields a beautiful soft focaccia suitable for any occasion but especially for the Easter season. Focaccia usually has a shorter rise time, and is easier, I think, to make, even for a novice bread maker.

This focaccia is stuffed with cooked sausage, fennel seed, and Pecorino cheese. These additions fill the focaccia with extra flavor and create big flavors for little effort. It is best made the day you plan to serve it. The next day –the leftover focaccia will disappear, as your guests and family realize that this is the perfect breakfast food when slipped onto the griddle with their eggs and whatever. We love this stuff at our house, and it always flies off the serving platter.

Hint: This is the time when you’ll want to use a good Extra Virgin Olive Oil to drizzle this amazing flavor bomb!

FOCACCIA CASATIELLO

Makes: 1 9x 13 loaf

Prep: 3 hours

Cook: 12-15 minutes

Ingredients

1 c. Lukewarm water

1 envelope dry active yeast

1 tsp. honey

2 3/4 c. flour – divided (1 cup and 1/1/2 cups)

¼ c. Extra Virgin Olive Oil

1 tsp. Kosher salt

1 1/2 tsp. Fennel Seed

1/2 C. Italian Sausage broken into very small bits – a mixture of sweet and hot sausage – cooked, casings removed

1/2 C. Pecorino Cheese + 1/4 to 1/3 C.extra for top sprinkle – coarsely grated

Coarse Salt for a very light sprinkle (Sea Salt, Grey Sea Salt, or Fleur de Sel are good choices for this)

Additional GOOD Extra Virgin Olive Oil for drizzle

Fresh Chopped Sage for garnish

Instructions

Brown sausage pieces quickly in a pan with a little olive oil. Set aside.

In large bowl mix water, yeast, honey – let sit for about 5 min.

Add 1 c. flour and ¼ c. oil into the yeast mixture – let sit 5 min. more

Add the remaining flour and salt. Mix together with hands and open fingers in a circular motion as for making biscuits.

Knead this mixture on a board for about 5 minutes – not long – it should come together and become a smooth dough. Add a touch of flour if sticky – but not too much.

Spread the dough out a little and add the sausage, fennel seed, and Pecorino – work these ingredients into the dough well.

Rub the dough with a couple of drops of Extra Virgin Olive Oil and place it in a bowl covered with a towel and put it in a warm place to rise for about 1 hour and a half.

When finished rising, turn the dough into an oiled rectangular cake pan – about 9 x 13 inches.

Dust your hands with some flour and push the dough with your fingers until it retains the shape of the pan. Poke dimples all over the top of the dough with a finger.

I like to cover with a towel and then put the pan aside for about 30 minutes for a second rise. Second rise will not be as much as the first.

Preheat the oven to about 450 degrees. You may prefer to place the pan on an upper rack for nicer browning.

After second rise, sprinkle a little coarse salt on top, sprinkle the coarsely grated Pecorino (1/4 to 1/3 C.), and drizzle the top with a GOOD Extra Virgin Olive Oil.

Bake for 15 minutes depending on your oven. Top should be golden – not too brown.

Don’t over bake or your focaccia will be dry. The time will depend on your oven so watch it and adjust if needed!

Turn the focaccia out on a board to cool. Sprinkle on some chopped fresh Sage and drizzle generously with Extra Virgin Olive Oil.

Cover loosely until ready to serve and slice. Make this the day you want to serve it.

So hurry and make your FOCACCIA CASATIELLO – the table awaits! (Also try the Italian Sweet Easter Bread another Easter tradition. )

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Bread, Holiday · Tagged With: bread, bread dough, cheese bread, easter bread, Extra Virgin Olive Oil, foccacia, holiday bread, italian bread, neapolitan bread, sausage bread

Baked Artichoke Hearts

March 10, 2013 by Linda 8 Comments

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Buon giorno!

Happiness is a warm artichoke – at least for me. My mother, Loretta’s, stuffed artichokes were always a source of comfort. I always looked forward to them. In her later years, when she came to visit us in Atlanta, they were always on my list of favorite things I asked her to make for me. Truth is – you could probably do anything to an artichoke, and I would be sure to like it. It is no wonder then, that a quick and easy recipe for artichoke hearts, in a pinch, in a hurry, or in the months when they are not in season, BAKED ARTICHOKE HEARTS, would become my new best friend.

Now my friend, Joe, who thinks he’s French, I know will try to tell you that this is a French dish – but don’t you believe it! There is nothing French about these lovely little artichoke hearts. They are every bit as Italian as I am. While these little darlings are baking, they will emit a delicious aroma that is unmistakably Italian!

Italians love their artichokes and prepare them in many different ways, baked, breaded, fried, in pie, in soup, with pasta etc. I could go on and on. Of course, there is nothing like a fresh artichoke, or those beautiful fresh baby artichokes that come out in the spring and make us all run to the market to buy up all we can. However, there are times that these wonderful thistles are not available, or we just need them quickly. When those times befall you, this recipe for BAKED ARTICHOKE HEARTS is your ticket. These are easy to make and really delicious. They make a great side dish for any meal indoors or out in the open air.

Secret: (Well, it’s not exactly a secret anymore.) I always keep a can or two of artichoke hearts in my pantry. With as much as I talk about the use of fresh ingredients, there are just some staples that I feel are necessary to have around for such an occasions as this. YES – canned artichoke hearts. When rinsed and drained, they are quite delicious and very easy to work with.

This is a great use for them!

BAKED ARTICHOKES HEARTS

Serves: about 4

Prep: 15 minutes

Cook: 30 minutes

Ingredients

2 14 oz. Cans halved or quartered artichoke hearts ( you can also use frozen)

2 Cloves Fresh Garlic – chopped finely

Salt and pepper to taste

2 C. Fontina Cheese – grated

4 Tbsp. Fresh Chopped Parsley

2 C. Fresh Breadcrumbs

2/3 C. Parmigiano-Reggiano or Montasio Cheese grated

Extra Virgin Olive Oil for drizzle

Instructions

Rinse the artichoke hearts, drain them well, and pat them dry.

Arrange them in an oiled baking dish.

Add salt and pepper to taste.

Sprinkle on the chopped garlic.

Spread the grated Fontina over the top.

Add the fresh parsley.

Top with the grated Parmigiano-Reggiano or Montasio, and follow with the fresh breadcrumbs

Drizzle a delicious Extra Virgin Olive Oil over the top.

Bake at 350 degrees for about 30 minutes.

If you want to brown the top more – pop the baking dish under the broiler for a couple of minutes until browned the way you like. Be careful not to scorch them.

BAKED ARTICHOKE HEARTS is such a simple side dish to make. You’ll want to make put this one high on the list of recipes with lots of bang for very little effort and time.

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Side Dishes, Vegetarian · Tagged With: artichoke hearts, artichokes, baked artichokes, easy side dish

March: Seared Scallops with Butternut Squash and Pears

March 3, 2013 by Linda 1 Comment

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Capesante -

Buon giorno!

Getting my springtime groove on and the thought of SEARED SCALLOPS WITH BUTTERNUT SQUASH AND PEARS sets my heart “atwirl”. I just love fresh Sea Scallops, and grilling or searing in a pan, to me, are cooking methods just made for them. Since my mojo always dictates the need for something for scallops to perch upon, instead of the expected risotto or pasta, I’m taking a turn to a beautiful mixture of vegetables – a little bit healthy while maintaining a little bit rock and roll with the snappy visual – great color – and the addition of the ever flavorful touch of pork – pancetta.

Scallops in Italian cooking: Scallops go so far back in time relative to the Mediterranean that it almost can’t be pinpointed. Marco Polo mentioned them in his writing, but they long pre-dated him. They are called “capesante” in Italy and are cooked all sorts of ways – breaded, in sauces, risottos, pastas etc. It is recommended whether in Italy or anywhere to purchase and eat them as freshly as possible for the best results.

Searing scallops: There are just a few things to keep in mind for a successful sear. Dryness of your scallops is probably the most important thing. If your scallops are wet – they won’t sear – they will steam – and that lovely sizzled look will not be yours. Pat them dry first ,as much as you can, with paper towels. Then 2-3 minutes at a high heat will do the trick!

You will love this preparation. It is fresh. It is fairly simple. It is a most delicious dish. The recipe is made for two for a reason. This is a very special dish for a special evening – so much so, that I suggest pairing this with a bottle of your favorite champagne! Go for it!

SEARED SCALLOPS WITH BUTTERNUT SQUASH AND PEARS

Serves: 2

Prep: 50-60 minutes

Ingredients

1 C. butternut squash cut up, drizzled with olive oil, salt and pepper added, then roasted at 400 degrees for about 20 minutes until tender

1/4 C. Finely Chopped Pancetta

1 Tbsp. Olive Oil

1 Tbsp. Butter

1 C. Sliced Fennel

1/2 C. Chopped Pear

1/4 C. Dry White wine

1/4 C. Heavy Cream

8 Sea Scallops (4 per person)

1 Tbsp. Butter

1 Tbsp. Olive Oil

Plenty of Chopped Fresh Chives for garnish

2 Tbsp. Toasted Pignoli (pine nuts)

Instructions

After roasting the butternut squash, cut it into very small pieces (diced). Set aside.

In a pan, cook the pancetta in the olive oil and butter about 2 minutes.

Add the fennel and pear – Cook about 5 minutes.

Add the roasted squash, toss, and then add the wine. Cook down for a

about 3-4 minutes.

Adjust seasoning – add salt and pepper to taste.

Add the cream. Heat through.

For Scallops: Smell the scallops to make sure they smell sweet and are fresh. Pat them dry with paper towels. Heat the butter and olive oil in a pan until very hot. Add scallops – sear about 2 minutes and turn over, cooking another minute. (or 2 if extra thick)

Divide the vegetable mixture between two plates. Top with Seared Scallops

Garnish the dish with chopped fresh chives and toasted pignoli (pine nuts) and serve immediately.

Now pop that champagne for a very special dinner for two with SEARED SCALLOPS WITH BUTTERNUT SQUASH AND PEARS!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Fish/Seafood, Recipes of the Mo · Tagged With: butternut squash, capesante, how to sear, Recipe of the Month, scallops, sea scallops, seafood, seared scallops

Stuffed Eggplant With Ricotta

February 25, 2013 by Linda 3 Comments

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Eggplant Parmigiana – Stuffed!

Buon giorno!

My mother, Loretta’s, Eggplant Parmigiana was a much revered dish in our household. This dish was enjoyed hot, cold, in sandwiches, and secretly, late at night right out of the frig with one’s own personal fork. It was splendid! I always liked to be around when Loretta made this dish. The tastings were always amazing. There is nothing quite like a freshly fried slice of breaded eggplant right out of the hot oil! However, later in life, she began to experiment and deviate a little with some of her recipes, including this one. She occasionally put a layer of ricotta in the middle of it, telling me this had something to do with Vic Damone? (Italian singer of note at the time.)

This gave me the idea for my STUFFED EGGPLANT WITH RICOTTA. Instead of the layer of ricotta, I like to stuff each slice of breaded fried eggplant! My husband, Tom, sometimes refers to this dish with the rather sacrilegious term, “tacos” – for which he is usually banished from my Italian kingdom for a few moments, until I can regain my composure. They really do look like little stuffed pockets, but I refuse to allow the word “taco” to be used in description.

Tips: You will use the larger slices of the eggplant for this recipe. Trying to stuff the smaller ones is cumbersome. Save the smaller slices for another dish. I like to cube them and make pasta sauce! You can also grill or roast the smaller pieces for a nice vegetable side dish.

You can leave the eggplant skin on or peel it off. This depends on your preference. I like the skin on for this dish – a little healthier – and it adds flavor, texture, and a better visual.

Pressing your eggplant slices between paper towels to drain off some of the bitterness is also a preference. I always press mine for a couple of hours. I think the eggplant is sweeter this way.

Remember that eggplant acts as a sponge when fried – you made need to replenish the oil along the way.

Some would rather bake the eggplant slices for health reasons to avoid the fat. There is no problem doing this, although it helps to drizzle the slices with a little olive oil before baking them. This makes them a little less dry and tastier.

Do yourself a favor – don’t shortcut this by using a pre-made or bottled sauce. Make your own. You can even make the sauce a day ahead or freeze it. It is sooo much better. I offer a few links to my posts on great sauces for your STUFFED EGGPLANT WITH RICOTTA. You can choose a meat sauce or meatless. If you choose the sauce with pork – the best source for pork neck bones is: Circle B Ranch – Natural Berkshire Pork, humanely raised – with the best flavor I have experienced!

This is a winning dish. It is great left over. Andiamo!

STUFFED EGGPLANT WITH RICOTTA

Serves: 4-6

Ingredients:

1 large Eggplant – sliced with skins on (or off if you like it that way)

Flour for dredging

3 Eggs, beaten (more if needed)

Plain Breadcrumbs

Salt and pepper

Oil for frying

Plenty of Parmigiano-Reggiano Cheese to serve with the dish

Chopped Fresh Basil for garnish

For Stuffing:

1 lb. or a 15 oz. container Whole Milk Ricotta Cheese

1/2 C. grated Parmigiano-Reggiano Cheese

2 1/2 Tbsp. Chopped Fresh Parsley

Salt and pepper

1 Beaten Egg

For Sauce:

For a meatless sauce – Try my Marinara Sauce or Sauce Pomodoro: HERE

For a truly different meatless sauce – Try my Roasted Red Pepper Sauce: HERE

For a sauce with meat – Try my Pork Ragu – using sausage or pork neck bones: HERE

Instructions:

Slice your eggplant thinly and plan to use the large slices only. Save the small ones for another use.

Press your eggplant slices between paper towels weighted with something heavy ( like cans of tomatoes!) for a couple of hours. Some choose not to do this. I always do.

Make your ricotta filling. Set aside.

Make your sauce. You can make the sauce the day before, if you like.

Place the flour, beaten eggs, and breadcrumbs in separate bowls.

Dredge the eggplant slices in flour first.

Then dip them into the egg to cover.

Then coat them well with breadcrumbs.

Fry the slices in hot oil – takes just a couple of minutes each side. Drain them on paper towels.

Place a little sauce in the bottom of a 9×13 inch baking dish.

Take each eggplant slice and place a spoonful of ricotta filling in each.

Set the “pockets” in the baking dish with the sauce – fit them close together so that they hold one another up. Line them up making two rows. The recipe makes about 16-18 “pockets”.

Spoon a little sauce down the center of the stuffed rows. Don’t drown them in sauce. Less is more! If you have sauce left over, serve some on the side with the dish or save it (can freeze) for another use.

Top them off with grated Parmigiano-Reggiano. I like to add some shaved Parmigiano as well – up to you!

Bake at 350 degrees until heated through – about 30 minutes. (depends on your oven)

Serve with plenty of chopped fresh basil.

Perhaps, a vino rosso with your STUFFED EGGPLANT WITH RICOTTA? I know I’d like one. I would choose a Chianti Classico (some might like a Riserva – more “oaky”).

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Vegetarian · Tagged With: eggplant, eggplant parmigiana, eggplant rollatini, rollatini, stuffed eggplant, stuffed eggplant parmigiana

Tuscan White Bean Soup

February 17, 2013 by Linda 1 Comment

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Buon giorno!

This soup is way too easy. I should go back to the drawing board and give this a higher level of difficulty so that you will take it seriously. No really! This TUSCAN WHITE BEAN SOUP is very easy. However, it is also incredibly delicious. It has so much flavor and is very hearty although the ingredients are quite simple. It is an example of a very typical Tuscan soup with white beans…except for a couple of additions that make it just a little bit different.

This soup has the versatility of being a vegetarian soup by using vegetable broth and omitting the meat.

BUT – for those who are looking for that flavor zing that pork brings to any dish, adding the meat will definitely enhance your experience with this soup. You know that “pork thing” that just does “something” to you – that when looking at that piggy directly in the snout – that..that makes you sing of the “voodoo that you do so well”—I digress! Even with the awkward Cole Porter reference – you know what I’m talking about. Whoo hoo – the flavor! It’s ALL about the flavor. In this one, we get a double whammy with a little salt pork and prosciutto.

As if that wasn’t enough, I have had a touch of orange, in juice, and in a zest garnish, which bring a touch of citrus as well as to compliment the fennel which is a most successful companion to anything orange.

When it’s cold outside, you want heat, hearty, and happy. This soup does all three.

TUSCAN WHITE BEAN SOUP

Serves: 4

Prep: 15 minutes

Cook: 35-40 minutes

Ingredients:

1 Tbsp. Butter

1 Tbsp. Olive Oil

2 tbsp. Salt Pork – chopped small

1 Bulb Fennel – sliced

1 Medium Onion-chopped

2 cans (15 oz. approx.) Cannellini Beans, rinsed and drained ( You can use dried beans – but you are going to puree them anyway.)

5 Cups Chicken or Vegetable Broth

Pinch of Red Pepper Flakes

2 Tbsp. juice from a fresh orange

2 Tbsp. Chopped Parsley

6 Campari Tomatoes – chopped coarsely (not small)

1/4 lb. Prosciutto – chopped

Chopped Fresh Chives and Zest of a fresh orange for garnish

Instructions

Cook the salt pork for a couple of minutes in the Olive Oil and butter.

Add the fennel and onion – Cook 5 minutes more.

Add the beans and broth and stir.

Add the red pepper flakes, orange juice, and parsley.

Bring to boil and simmer for 30 minutes.

While the soup is cooking, chop the tomatoes and the prosciutto.

Remove the soup from the heat and cool down.

Using an immersion blender, regular blender, or food processor – puree the soup.

When finished, add the tomatoes and prosciutto to the soup, stir in, and cook 10 minutes more.

Serve hot, garnished with chopped chives and orange zest. (The garnish is not just for color. It adds additional great flavor to this soup!)

Easy enough? Just wait til you taste it!!

This TUSCAN WHITE BEAN SOUP will keep you warm when those temperatures dive!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.