Baked Cod with Potatoes and Fennel

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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

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

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

February: Fish with Roasted Caponata

January 27, 2013 by Linda 1 Comment

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Pesce Alla Caponata Arrosto-

Buon giorno!

I am often asked for ideas on preparing fish. For some, there is a little fear involved. For others, they think perhaps they just can’t do it properly at home. FISH WITH ROASTED CAPONATA will take all those worries away. It is easy, versatile, and I think, foolproof!

Fish was almost a staple in our house when I was growing up. My family prepared and ate it often – all kinds of fish. Because my father, Attilio, was a joyful and avid fisherman of fresh and salt water, we experienced many types of fish at our table. There was never a shortage of ways to prepare them. When it came to gifts from the sea, he often baked the fish simply with olive oil and a few herbs. This is the way I prepared my fish for this recipe.

When baking, roasting, or grilling fish, your greatest success will be with “meatier” or more firm varieties such as swordfish, cod, sea bass, or halibut. These types of fish can stand the heat longer and tend not to fall apart in the process. For this demonstration, I selected swordfish, but the choice is yours.

About caponata: Caponata is one of the wonders of the Sicilian culinary world. It is a mixture of vegetables most often including eggplant, tomatoes, peppers, olives etc. You might liken it to the French Ratatouille. The difference is that caponata is usually spicier and has a sweet/sour flavor. Usually, it is prepared on top of the stove. However, here, I elected to roast it. Why? I love roasted vegetables and the roasting makes a much easier and quicker preparation. To me, a roasted caponata is the perfect way to dress baked fish and take it from bland to “out of sight” delicious! Everyone will love fish prepared this way.

Tip: If you have leftover caponata – you are in for a treat. Add it to your cold cut sandwiches or paninis. – OR – Serve it at room temperature with crackers or bread as an appetizer. Heaven!

A word about Castelvetrano olives: Everyone who frequents my website and facebook page,knows how much I LOVE olives of all kinds. Perhaps, my favorite, definitely my husband’s favorite is the Castelvetrano Olive.

The Castelvetranos are grown in western Sicily and are named for a town in the Trapani area. These are the almost blue-green olives you find at olive bars. They are also found in jars now in the condiment section of your grocer. They stand out from the rest with their vivid color. They are mild, sweet, and meaty. Many people, who are not fond of olives, love the Castelvetranos. Just pop one of them in your mouth and you’ll know what I mean. They almost melt in your mouth with their wonderful buttery flavor – not tart or tangy or sharp or salty like many others. These are special — which is why I decided to use them in this recipe instead of a sharper choice.

This fish dish will astound you with its flavor. You take a very ordinary, otherwise plain piece of fish to a totally different place with the addition of the roasted caponata. It is a memorable dish that is as suitable for an elegant table as for a family meal.

FISH WITH ROASTED CAPONATA

(PESCE ALLA CAPONATA ARROSTO)

Makes: 4 servings

Prep: 15 minutes

Cook: Cook 20-25 minutes

Ingredients

For fish:

2 lb. Halibut, Sea Bass, Cod or Swordfish about an inch thick (1/2 lb. per person)

Olive Oil

Salt and Pepper

For the caponata:

2 C. Cubed eggplant

1 Clove Garlic – chopped

1/2 Onion – chopped coarsely

1 C. Halved Cherry or Grape Tomatoes

1/3 C. Olive Oil

1/8 C. Balsamic Vinegar

1/2 Tbsp. Sugar

Kosher Salt and Pepper to taste

Pinch Red Pepper Flakes

1/4 C. Chopped Roasted Red Peppers (For instructions on roasting your own peppers easily, visit this post: Sovana and the Mystery Dish

2 Tbsp. Fresh Chopped Parsley

1/2 C. Castelvetrano Olives – halved (Read about these in the above text.)

2 Tbsp. Capers, rinsed and drained

Chopped Fresh Parsley for garnish

Instructions

Prepare your fish by brushing or drizzling with olive oil and add salt and pepper. Then use the cooking method you prefer: grilling, baking (400 degrees for about 20 minutes), etc.

For the caponata: Chop your eggplant, garlic, onion, and tomatoes. Mix them together in a bowl.

Combine your olive oil, vinegar, sugar, salt, pepper, and red pepper flakes. Pour this over your vegetables in the bowl and toss.

Spread this mixture out on a baking pan covered with foil.

Roast this in a 400 degree oven for about 20-25 minutes until tender.

In the last 5 minutes of roasting, add the roasted peppers, parsley, olives, and capers. Toss together and finish roasting.

Pour the Roasted Caponata over the top of your cooked fish, garnish with more chopped fresh parsley, and serve.

This recipe takes all the stress and complication out of serving fish. You will love serving your FISH WITH ROASTED CAPONATA almost as much as you will enjoy eating it!

PARLA COME MANGI!

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

Food Photos By Tommy Hanks

Filed Under: Fish/Seafood, Recipes of the Mo · Tagged With: baked seafood, caponata, Codfish dishes, Fish/Seafood, halibut dishes, Recipe of the Month, sea bass dishes, seafood, swordfish dishes

Rosato Sauce Takes the Stage for the Holidays

December 20, 2012 by Linda 2 Comments

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Buon giorno!

As we scramble to find that “special dish” for the holidays that is still light and won’t send everyone to the fainting couches for a nap – think fish! Need a choice for “Feast of the Seven Fishes” that might be a little different? Look to your wine rack or wine cellar or wine merchant and select a delicious Rosé Wine – with a lovely pink tint well suited to candlelight. There are some really great Italian, French, and even Spanish Rosés out there to choose from. Then consider a dish like SHRIMP WITH ROSATO SAUCE or SALMON WITH ROSATO SAUCE.

These dishes have all the right elements for the famous Italian Christmas Eve feast, but also are lovely to serve at a dinner party for New Year’s Eve or that “special dinner for two”! They are easy, light, and so pretty to look at. At the same time, it gives everyone an opportunity to sample the endless list of great Rosé Wines available. Your table will be an eye catcher with glasses poured with the pale rosy-hued wines, and even better – you’ll surprise your guests with your choice of both food and wine. Don’t wait for summer time to enjoy these beautiful light wines.

SHRIMP WITH ROSATO SAUCE

(Served with Risi e Bisi – Risotto with Peas)

Serves: 4

2 Tbsp. Butter

1 Tbsp. Olive Oil

1 1/2 lb. Large Shrimp, shelled, de-veined, cleaned

1 Medium Onion or 2 shallots- chopped

2 Tbsp. Tomato Paste

1 c. Rosé or Rosato Wine

2 Tbsp. Chopped Fresh Basil Leaves

8 oz Mascarpone Cheese

Salt and Pepper to taste

Lots of Chopped Fresh Basil Leaves for garnish

Cook onion in butter and olive oil about 3 minutes. Add raw shrimp and cook about 2 minutes. Add wine with tomato paste mixed in and dissolved. Reduce down – takes just a few minutes. Add the 2 Tbsp. Chopped Fresh Basil.Turn off heat and add the mascarpone. Stir in.

Serve over Orzo with a little olive oil, fresh Basil, salt and pepper OR Serve with Risotto and Peas (Risi E Bisi) (recipe below)

RiSOTTO WITH PEAS

(RISI E BISI)

This lovely and light risotto from the Veneto region is great on its own or as the ideal companion to the Shrimp With Rosato Sauce. It is usually made with English Peas – fresh or frozen. In this presentation, I have used the Southern Lady Peas – sweet and fresh.

Serves: 4-6

2 Tbsp. Butter

2 Tbsp. Olive Oil

1 Chopped Onion

2 c. Arborio Rice

1 c. Fresh or frozen Peas or Fresh Lady Peas

6 c. Warm Chicken Broth

2 Tbsp. unsalted butter

1/2 c. Parmigiano-Reggiano or Montasio Cheese – grated

Salt and Pepper to taste

Saute onion in butter and olive oil for about 5 minutes. Add Arborio Rice, stirring to coat well and slightly toast – about 5 minutes. Add the peas. Begin ladling in the warm broth starting with a cupful. Let the risotto absorb it. Then add another ladle of broth. Keep stirring on medium high heat until absorbed. Do not let dry out. Continue this adding and absorbing process until the broth is gone. Taste the rice. It should be tender with a slight “bite”. Turn off heat and add the butter. Stir until melted butter. Pour in the grated cheese, stir and it’s ready!

SALMON WITH ROSATO SAUCE

If you like Salmon, you’ll love this one! This is a great presentation for a light Salmon meal with just a little something extra.

Serves: 4 ( Just cut the recipe if making less)

4 Fresh Salmon Fillets

Rosato Sauce ( as in the Shrimp With Rosato Sauce above with a couple of changes below)

3 Fresh Ripe Roma or 3 Medium Tomatoes – chopped

Chopped Fresh Basil for garnish

This is so simple! Just make your salmon your favorite way – grilled, baked, or broiled. You can even poach it if you like. If grilling or baking, I like to drizzle it with just a little olive oil and add Kosher Salt and Fresh Pepper. That’s it!

Make the Rosato Sauce as you see it above in the recipe for Shrimp With Rosato Sauce – except omit the shrimp. It makes enough sauce for about 4 servings. When I make the sauce for salmon, I also like to add 3 chopped fresh ripe tomatoes ( I like Romas). I add them just after the saute of the onion. Let the tomatoes cook with the onion until soft and they emit juices – just a few minutes. Then proceed with the wine etc. to finish the sauce.

Plate the salmon.

Pour a little of the sauce over each fillet. Top with chopped fresh Basil Leaves.

PARLA COME MANGI!

Filed Under: Fish/Seafood, Holiday · Tagged With: cooking with rosé, dinner for two, Feast of the Seven Fishes, new years eve dinner, rosato sauce, rosé wine, salmon, sauce with rosé, seafood, shrimp, shrimp with risotto

Codfish Balls With Marinara Sauce

November 21, 2012 by Linda 1 Comment

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Buon giorno!

The season of light is upon us! Christmas in Italy is a religious feast day with much preparation underway in the weeks leading up to the holiday. Like most other feast days of note in Italy, Natale (Christmas) is as much about the cuisine as anything else. The food is everything!

The endless courses prepared for this feast in Italian households frequently vary as to their preferences and the region of Italy of their parentage. One dish, prepared in many homes, is CODFISH BALLS. There are all kinds of recipes for these, but one of them is a mixture of cooked potatoes and flaked cod – a very easy mixture to achieve. The mixture is formed into balls and served with sauce. This is the preparation used here.

Growing up in an Italian home, the days and weeks before Christmas were almost as exciting as the day itself. The sights, smells, and tastings coming from the kitchen were tantalizing reminders of what was to come. For a child, the excitement was almost overwhelming. As I grew, I became familiar with the repetition of the same dishes, pastries, candies, and more that appeared from year to year. I never tired of the ritual or of the endless parade of special foods that were associated with this holiday. I welcomed and anticipated their arrival.

The Feast of the Seven Fishes, served on Christmas Eve in most of Southern Italy, has become well known even among non-Italians. When I was a young girl, this special meatless meal was dictated as much by religion as custom. In those days, Christmas Eve was a day of abstinence for Catholics, meaning—no meat. Often, the bishop would give a last minute dispensation for meat to be served. However, this dispensation was not observed or accepted in the “Calabrisi” house! It was fish and seafood all the way and, like most Italians, we loved it.

In almost all Italian homes, it is safe to say that some form of codfish is always served at this feast of fishes. Sometimes the cod is served several different ways. CODFISH BALLS (or Codfish Cakes) is an easy choice for one of the fish menu selections. Some like to use the salt cod (baccala) which is more traditional. Others use fresh cod. Either is fine.

Let’s go fishing!

CODFISH BALLS

Makes: 15-20 balls

Prep: 60 minutes (plus soaking time if using salt cod)

Cook: 20 minutes

Ingredients

1 lb salt cod

1 lb fresh cod

3 Medium Potatoes – skinned, boiled and mashed

2 Tbsp. Butter softened

1/2 Onion chopped finely

1/4 c. Chopped Fresh Parsley

1/4 c. Capers, rinsed and drained

Kosher Salt and pepper to taste

1 egg beaten

Dry breadcrumbs (can be seasoned or not)

Marinara Sauce – Recipe Below

Instructions

If using salt cod – rinse and soak fish in cold water for a day or two – changing the water several times. When finished, boil the cod about 15 minutes. Cool and flake the fish with a fork.

If using fresh cod – cook first. Baking it is probably a good method – 400 degrees until it is cooked through and flakes easily. Cool it and flake with a fork.

Add butter to the mashed potatoes and mix.

Mix together: cod, mashed potatoes, onion, parsley, capers, salt and pepper.

Add the beaten egg.

Mix together and form balls. Some people like to form cakes instead of balls. It’s up to you.

Roll the balls in the dry breadcrumbs.

Fry in oil at about 380 degrees, turning so that they become evenly golden.

Drain the balls on paper towels.

Serve with Marinara Sauce – in the sauce or with sauce on the side..

Marinara Sauce

(Sauce Pomodoro)

Makes enough sauce for about a pound of pasta. Double the sauce recipe if you like more sauce.

1 Large (28 oz) Can San Marzano Tomatoes – crushed with fingers or with a couple of turns in blender or processor

3 Tbsp. Olive Oil

3 Cloves Fresh Garlic, chopped finely

Kosher Salt and Freshly Ground Black Pepper to taste

4 Tbsp. Chopped Fresh Basil

Saute garlic in olive oil for about a minute. Do not let the heat get too high and burn the garlic!

Add the tomatoes to the pan.

Add the salt and pepper to taste.

Add the chopped fresh basil.

Bring to a bubble and simmer steadily at medium heat about 20 minutes or until much of the water is cooked off leaving a thick concentrated tomato sauce.

Taste again for seasoning and adjust if necessary.

Enjoy your CODFISH BALLS in the sauce or on the side – with or without pasta! Let the feasting begin!

PARLA COME MANGI!

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Filed Under: Fish/Seafood, Holiday, Sauce · Tagged With: Cod, codfish, codfish balls, codfish balls and sauce, Feast of the Seven Fishes, Fish/Seafood, marinara sauce, pomodoro sauce, sauce pomodoro, seafood

Spicy Hot Shrimp Pizza

September 9, 2012 by Linda Leave a Comment

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Pizza di Gamberi Arrabiata-

Buon giorno!

Pizza has endless possibilities. For me, when I go to the trouble to make a pizza, it needs to be memorable. Just plain pizza will never do. Often when I am in the mood for something hot or spicy, my preference is SPICY HOT SHRIMP PIZZA or Pizza di Gamberi Arrabiata. This is a fun pizza and one that you will remember eating!

Arrabiata generally means angry. However, it can run the gamut from mad to enraged or infuriated depending on how passionate you want to be. In the case of pizza, that would include how hot and spicy you want to be. Arrabiata Sauce is a hot pasta sauce that is most often attributed to Rome or Central Italy. When you want heat, this is the sauce, baby, and the amount of heat is up to the chef. Of course, the more gentile among us might prefer a little less intensity and can enjoy the sauce with less hot pepper. It’s your call.

The good news is that this is an easy pizza to make. It is one of the more interesting ones and satisfies both the need for pizza as well as seafood.

The best and easiest pizza dough or crust I can recommend – one that you can make ahead and freeze – is the recipe from my post Pizza-That’s Amore.

I always keep a couple of loaves in the freezer. They thaw quickly. That way I can have perfect pizza anytime I crave it.

You’ll see me break one of the rules with this pizza – you know – the one about no cheese with seafood. In this case the mild mozzarella provides a creamy base for the shrimp and does not overwhelm it. I think it has something to do with the presence of the hot pepper also. It all seems to make sense.

OK! So let’s put on our red hot shoes and reach for the large container of red pepper flakes for this occasion—and prepare to be infuriated, or enraged, or — WHATEVER!

SPICY HOT SHRIMP PIZZA

(Pizza di Gamberi Arrabiata)

Makes: 1 pizza

Ingredients

1 loaf pizza dough – See recipe: Pizza—That’s Amore

1 C. Marinara Sauce or Sauce Pommodoro (Olive Oil, fresh garlic, San Marzano Tomatoes, salt, pepper, Fresh Basil)

1/2-3/4 Tsp. Red Pepper Flakes

1/4 C. Heavy Cream

1/2 lb 16-20 Count Raw Shrimp, cleaned and peeled

1 1/2 C. Fresh Mozzarella Cheese (grated or sliced thinly)

1/2 C. Chopped Fresh Basil

A few capers – optional

Instructions

Make a simple Marinara Sauce (this is a basic recipe – make as much or as little as you like): Add some garlic to a little Olive Oil in a pan. Cook a couple of minutes. Add some San Marzano Tomatoes, crushed with your fingers. Add Salt, Pepper and Fresh Basil. Add the Red Pepper Flakes to the pan, and simmer about 10-15 minutes until the water is cooked out of it leaving a concentrated sauce.

Take 1 cup of sauce and add the heavy cream – Stir.

Take a little of the sauce and add it to the raw shrimp-just enough to coat, mix, and set aside.

Prepare your pizza dough for your pizza and roll or stretch to desired size.

Put a few drops of olive oil on the pizza dough and spread with your fingers coating the dough.

Put some of the remaining sauce on the pizza shell.

Top with Fresh Mozzarella.

Arrange shrimp around the top of the cheese.

Sprinkle fresh basil over the top.

Add a few Capers for brightness if you like.

Cook your pizza as you normally would indoors or out on the grill. For a step by step method to grilling great pizza, check my post: Pizza On the Grill.

Enjoy your Spicy Hot Shrimp Pizza with your favorite Italian red wine or some ice cold Peroni. As for me, I’d go for a nice Valpolicella with this one.

PARLA COME MANGI!

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Filed Under: Fish/Seafood, On the Patio, Pizza · Tagged With: arrabiata, arrabiata sauce, Pizza, pizza with shrimp, seafood, shrimp, shrimp sauce

June: Risotto With Fresh Clams

June 4, 2012 by Linda 2 Comments

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Clams Amalfi Style-

Buon giorno!

The summer season is upon us and what better way to celebrate than with shellfish – more specifically CLAMS! But here’s a new twist on an old theme – RISOTTO WITH FRESH CLAMS! I like to call it Clams Amalfi Style. Everyone knows the classic Linguine Alle Vongole. This is a little different.

The sea-scented broth created by the clams offers a beautiful base for risotto just as it does for spaghetti or linguine. The flavor is almost intoxicating, and the colors in this dish are bright and vivid. Close your eyes and breathe in the aroma, letting your senses float to the Amalfi Coast. One can only imagine dining on the day’s catch among the famous lemon trees of the region, as the breezes drift in from the sea. Ahhhhh…

Wake up!! Attenzione! It’s time to give some attention to the distinctive elements this dish will bring to your table.The interesting thing about this particular preparation is that the recipe offers you two different uses for the same dish! The first is obvious – a delicious risotto and clams as an entrée presentation. The second is a stand alone appetizer or even main course using the clams alone, served with a crusty bread for dunking in the broth and served without the risotto. You often see mussels served this way, but not as often clams. They are delicious, attractive, and truly a gift from the sea.

An added benefit: Clams are very high in iron and can be a good source of this mineral in your diet. Healthy and delicious? You can’t lose!

The goods: For this recipe, I like to use a sweet tomato like the grape tomato. You can also use Campari Tomatoes. The grape variety is especially sweet and blends well with the briny nature of the clam juices. Plan to cook your clams first, as you’ll want to use some of the broth to make your risotto. Also plan on about 8-9 clams per person when making this with risotto and about a dozen per person when serving the clams alone. I like the addition of the sliced fennel in this and the touch of the optional Sambuca or Pernod. This gives the dish a slight hint of Provence or a Mediterranean stew.

Guarantee: You will love this so much – you’ll be making it with and without the risotto all summer long. There is nothing better than taking a steaming pot of the clams outdoors on a warm summer night to enjoy with your favorite white wine. Join me soon On the Patio for a pot of these lovelies and a crisp Falanghina!

RISOTTO WITH FRESH CLAMS

(Risotto Alle Vongole)

FIRST: the clams!

Serves: 4

Prep: 20 minutes

Cook: About 10 minutes

Ingredients

4 Tbsp. Butter

4 Tbsp. Olive Oil

2 Bulbs Sliced Fennel + 2 Fennel Fronds ( the fuzzy green stuff attached to the bulb) – for a quick lesson on slicing fennel click: HEREon my Roast Chicken post.

5 Cloves Fresh Garlic chopped finely

2 c. Fresh Grape Tomatoes – sliced in halves

1 c. Dry White Wine

Pinch of Saffron dissolved in the white wine

1 tsp. Sambuca or Pernod (optional)

1/4 tsp. Red Pepper Flakes

3 Dozen Fresh Clams (Cherrystone is a good one here)

2 Tbsp. Fresh Flat Leaf Parsley – chopped

3 Tbsp. Chopped Fresh Basil

Salt and pepper as needed

1 Tbsp. Fresh lemon juice

Extra Virgin Olive Oil for drizzling before serving

Instructions

Important – scrub your clams with a brush before using.

Cook the garlic and fennel for a couple of minutes in the butter and oil. Then add the tomatoes. Cook about 5-6 minutes.

Add the sliced tomatoes and cook covered for about 5 minutes at med. high.

Add the white wine with the saffron threads dissolved in it and Sambuca or Pernod (if using) Don’t worry if saffron does not completely dissolve.

Cook about 4 minutes letting the wine cook down and the tomatoes release their juices.

Add the pepper flakes and herbs. Stir.

Season with Salt and Pepper. Taste for seasoning.

Add the clams – give a light stir.

Add the fennel fronds - then cover to cook on medium high for 10 minutes.

Clams should all open – discard any that do not.

Add the lemon now.

Taste for seasoning.

Your clams are now finished – you can enjoy them as is, or reserve them for the risotto. If serving the clams alone, add a crusty loaf for dunking!

Before serving – drizzle with a good Extra Virgin Olive Oil.

SECOND: the risotto!

Serves: 4

Prep: 15 minutes

Cook: About 40 minutes

Ingredients:

3 Tbsp. Olive Oil

3 Tbsp. Butter

2 c. Arborio Rice

1 Chopped Onion

1/2 c. Dry White Wine

1 c. Fresh Peas – if in season – if not, frozen is OK

4 c. Chicken broth – warm (keep a little extra handy in case you need it)

1/2 c. Parmigiano-Reggiano Cheese – grated (Montasio is also lovely in this)

2 Tbsp. Butter

Fresh Basil for garnish

Instructions

Keep chicken broth warm for adding to the risotto so that you don’t reduce the temperature of the risotto as you cook it.

Cook onion in butter and oil about 5 minutes.

Add the rice and cook another 5 minutes, tossing and coating with the oil and butter.

Add the wine and cook down a little.

Add the fresh or frozen peas.

Begin adding the warm chicken broth a ladle at a time. Let the rice absorb the liquid as you stir constantly, before adding the next ladle. Repeat this until the broth is incorporated. Alternate with some of the liquid from the clams – remember to stir.

When the risotto is tender to the bite, add the butter and stir in as it melts. Then add the Parmigiano-Reggiano. Let it rest a couple of minutes.

Spoon the cooked clams with the tomatoes and fennel over the risotto along with remaining juices. You can also do this with individual servings, if you like.

Top with a drizzle of a good Extra Virgin Olive Oil and a sprinkle of chopped fresh Basil.

RISOTTO WITH FRESH CLAMS is a beautiful “Amalfi Style” dish that you will be proud to serve as well as happy to eat. It is a perfect dish for summer enjoyment and is the ideal choice, I think, for Recipe of the Month for June. You’ll want to try them both with and without the risotto, and when you do, listen for “Come Back to Sorrento” as you enjoy this aromatic delicacy from the sea.

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, Risotto · Tagged With: clams, fresh clams, Italian, Recipe of the Month, risotto, risotto with clams, shellfish, vongole

September: Spaghetti with Salmon, Baby Artichokes, & Tomatoes

August 29, 2011 by Linda 6 Comments

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There is nothing more satisfying in the hot months than a pasta dish with the freshness of the garden as well as the sea. Spaghetti with Salmon, Baby Artichokes and Tomatoes is one of those dishes. You know – Your mind says pasta, but at the same time you wonder if it might be a heavy choice for the weather. No problem here. This dish is light, fresh, healthy, and gives you that “pasta fix” at the same time.

The garden gnomes and gnomesses were looking after us this year. Fresh tomatoes have been abundant and sweet. And OH THE HERBS!!! They all set the stage for a perfect storm of pasta ingredients just waiting for the proper attention. It was right around the time that my fresh garden tomatoes were over populating my kitchen windows that I thought, “It’s pasta time”. I need a fresh light pasta dish, and I need it now. It was also the evening before my husband, “the mad cyclist”, departed for one of his more difficult rides and was craving carbs.

Fishing for the right stuff: I happened to be doing one of my “wandering aimlessly through Whole Foods” routines, when I came upon a one-day sale on fresh wild caught Alaskan salmon, all bright red and glistening. Oh baby, come to Mama! I had just picked up a box of fresh baby artichokes that the produce manager, you have all come to know as “Bucko”, ordered just to keep me from making another scene among the veggies. He humors me. Joy of joys!! I had my pasta dish, and I was thinkin’ PATIO!

As it came together, the interesting thing about my Spaghetti with Salmon, Baby Artichokes and Tomatoes was the preparation of the salmon. Instead of just grilling it, I decided instead to use a cedar grilling plank which I thought would offer a smoky essence and another level to the mounting flavors in this fresh dish. This turned out to be the right choice!

Walking the plank: For those who haven’t tried it, grilling your fish on a cedar plank takes it to another dimension. The smoky flavor is reminiscent of any great smoked salmon you have ever tried, and you can produce it quickly and easily on your own grill. When combining it with your pasta, it changes the character of the dish completely by giving just a light hint of sweet smoke.

The How to: You can find wood planks and specifically cedar, which I love with salmon, at your grocer these days. They are not expensive. Generally speaking, this is how to use them. A couple of hours before grilling the salmon, soak the plank in water to cover. It needs to be soaked well to help prevent burning. When you are ready to grill place the plank on the grill and close the cover. When it starts to smoke, place your seasoned salmon on the plank and close the cover again. The time depends on the thickness of your salmon, but I would say that it should take about 6 to 8 minutes to cook. You should check it after 6 minutes. I do not like my salmon dry and over cooked. I like it a little red and moist in the middle so it melts in your mouth.

Fresh is best: For tomatoes and artichokes – the best way to go for this dish is fresh- definitely for the tomatoes and preferably for the baby artichokes. If you absolutely can’t find fresh baby artichokes – used canned or frozen artichoke hearts – never as wonderful as fresh - but… If using canned, rinse them very well, drain them and cut them in half. For the herbs used in this dish, they should always be fresh.

Think fresh – think healthy! Now you are ready to go!

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SPAGHETTI WITH SALMON, BABY ARTICHOKES, & TOMATOES

Serves: 4

Prep: 45 minutes

Ingredients:

1 lb. Spaghetti

About 3/4 lb piece of fresh salmon (wild caught Alaskan is great!) – drizzle with a little Olive Oil and sprinkle with Kosher Salt and Freshly Ground Pepper

3 Tbsp. Olive Oil

3 Cloves Fresh Garlic Chopped

6-8 Ripe Red Fresh Tomatoes – Chopped

12 Fresh Baby Artichokes – cleaned as in my post: Baby Artichokes Stuffed with Ricotta (link)

or canned or frozen artichoke hearts, rinsed, drained, and in halves

2 Tbsp. Fresh Oregano leaves

1/4 c. Chopped Fresh Basil

Kosher Salt

Freshly Ground Black Pepper

Extra Virgin Olive Oil for drizzling

Instructions:

Clean and prepare the baby artichokes as in the post linked above. Instead of boiling them for 10 minutes as suggested in the post– boil them 15 minutes for this dish. Drain and set aside. If using canned artichoke hearts, rinse and drain them well and slice them in half.

Season salmon as directed above.

Grill the salmon using a cedar plank. See my instructions for this in the text above the recipe in THE HOW TO section. Do not overcook the salmon – reddish in middle is good. You don’t want it dry.

Heat the 3 Tbsp Olive Oil in a pan and add chopped garlic. Cook a couple of minutes – do not brown.

Add chopped fresh tomatoes and fresh baby artichokes ( or canned artichoke hearts).

Season with Kosher Salt and Pepper to taste. Cook about 5 minutes.

Add fresh herbs and stir.

Make spaghetti according to package directions.

Add the pan ingredients to the spaghetti and toss gently.

Add Kosher Salt and pepper and mix in.

Add grilled salmon broken into pieces to the spaghetti.

You can add more fresh basil if you like.

Drizzle generously with Extra Virgin Olive Oil and serve.

The Finish: As far as a wine pairing with Spaghetti With Salmon, Baby Artichokes and Tomatoes ,I would suggest a Pinot Grigio or even a Trebbiano for white or a Pinot Noir if you prefer red.

PARLA COME MANGI!

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

Food Photos By Tommy Hanks Photography

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Filed Under: Fish/Seafood, On the Patio, Pasta, Recipes of the Mo · Tagged With: baby artichokes, cooking salmon on grilling plank, fresh tomatoes and spaghetti, healthy pasta dish, pasta and salmon, Recipe of the Month, salmon and cedar plank, spaghetti, spaghetti with baby artickokes., spaghetti with grilled salmon, spaghetti with salmon

June: Linguine Alle Vongole

May 30, 2011 by Linda 5 Comments

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Linguine with White Clam Sauce

Sounds like a big deal – linguine, clams, vongole. Hmmm… not so much. The only big deal here is the wonderful dish that awaits. LINGUINE ALLE VONGOLE or Linguine with White Clam Sauce is easy, light, and perfect to start the summer menu for outdoor dining. Yes – outdoors – On the Patio – is right where I would go with this one. This dish was just made for an outdoor spread. You are not going to believe how easy it is to create one of the most famous of Italian seafood dishes. I just saw some beautiful Littleneck Clams the other day and thought, “It’s time!” It is time to share this fabulous dish with you.

Linguine Alle Vongole was pretty ordinary around our house growing up in Binghamton, NY, because it was a favorite of my father, Attilio, a fisherman at heart, who loved to take to the sea in the summer with his family in tow. As a girl, we spent many summers on Cape Cod with various wonderful cousins of my mother, Loretta. We all inhabited cottages next to each other. It was the Italian version of the Kennedy compound—without the trust funds! During the day, when the time was right, the kids would head, with their buckets, to the areas where the clams would be found and commenced to digging up as many as they could carry home to my Dad. He would then prepare two extraordinary sauces with these clams – one red – one white. The aunts prepared homemade pasta while we were all at the beach. Later at dinner time, everyone emerged from the family cottages to grab a dish and line up for Attilio’s “red” or “white” sauce – both delicious and fresh. Such a memory – I can almost taste the pasta, fresh clams, and the the salt air that accompanied.

Today we’ll tackle the simple and fresh preparation of the “white” in Linguine Alle Vongole. Just relax and let the clams do the heavy lifting. They will release flavor from their broth that you will not believe!

LINGUINE ALLE VONGOLE

Serves: 4

Prep: 5 minutes

Cook: 10 minutes

Ingredients:

1 lb. Linguine Pasta (thin, flat pasta)

1/4 c. Olive Oil

4 Cloves Fresh Garlic- chopped finely

1 c. White wine

1/2 tsp Red Pepper Flakes

Littleneck or other small clams (Manilas, cockles etc.) scrubbed a little to clean them. I like 3 1/2 lb for 4 people. Don’t be stingy with the clams. After all, they are the main focus here.

3 Tbsp. Butter

Salt and Pepper to taste.

1/2 c. Italian Flat Leaf Parsley

1 Lemon for garnish

Extra Virgin Olive Oil for drizzle

Instructions:

Put oil in pan with chopped garlic

Cook a couple of minutes over med. high heat just to let garlic permeate the oil. Sit and do not brown or burn the garlic

Add the wine and red pepper flakes – Cook a couple of minutes.

Then add the clams turning the heat to high. Cover the pan immediately and cook until the clams open – about 8 minutes. They will release a delicious broth which will flavor your sauce.

If larger clams are used –leave cover on a couple more minutes.

When ready – remove any unopened clams and discard them as they may be dead. Use only the clams which have opened.

TASTE and add salt and pepper as needed

At this point add 3 tbsp. butter. Let the butter melt and stir in.

Add the sauce to the drained pasta and toss. Taste again for seasoning.

Sprinkle parsley over the top.

Slice the lemon very thin into rounds and then cut the rounds in half – like 1/2 moons and throw around on top of pasta – as many as you like.

Drizzle liberally with Extra Virgin Olive Oil.

Stick a fork in it – it’s DONE!

To Serve: Have some crusty Italian bread on hand with this dish. You’ll need it. It has great “dunkability”! My father, Attilio, would surely have a small supply of red pepper flakes on the side to add to his dish – delicious – but not for the faint of heart.

Vino: As with most seafood , I recommend a Falanghina with the Linguine Alle Vongole , but a Pinot Grigio would be lovely as well.

PARLA COME MANGI!

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Filed Under: Fish/Seafood, On the Patio, Pasta, Recipes of the Mo · Tagged With: Binghamton, Cape Cod., clams, cockles, Extra Virgin Olive Oil, Falanghina, garlic, Italian, linguine, littleneck clams, manilas, NY, olive oil, parsley, Recipe of the Month, seafood, white wine

Fish with Potatoes and Fennel

March 28, 2011 by Linda 2 Comments

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Baked Cod with Potatoes and Fennel

Nothing Fishy About This Dish!

Buon giorno!

Nothing fishy about this, folks! The importance of fish (pesce) on the Italian Table cannot be underestimated. The story of Italians and the sea dates back to ancient Greek and Roman times. Surrounded by the bountiful Mediterranean, Italy has given birth to a legacy of some of the oldest preparations of seafood which have repeated through the ages. Today’s subject, Fish With Potatoes and Fennel or Pesce Con Patate e Finocchio is one such preparation – shining in its simplicity, showcasing the taste of the sea, using a handful of fresh ingredients. It is similar to a recipe used in the Grosseto area of Tuscany. You can only imagine this dish, which oozes fresh flavors, going from the boat to the table in a matter of minutes. This is what all Italian fish dishes are meant to be – simple, easy, fresh, and healthy.

About Fish and Italians: Fish has been a staple of the Italian diet for centuries – in part, because of the long coastline giving 15 of the 20 regions access to the sea, and also because of the vibrant trading ports all along the coast – most specifically Venice and Genoa. Read more about this from “Eating Fish in Italy” by Martha Bakerjian. Every region had its specialties. Every family had its legacy of recipes handed down for generations. In the Calabrisi household, fish played a prominent role at our Italian table. Like most other Italians of the time, we did not eat meat on Fridays or on other days of abstinence, especially during Lent. In addition, my father, Attilio, loved to fish – in both fresh and saltwater. As a result, we always had many different types of fish stocked in the freezer from his fishing trips up and down the Eastern seacoast. The preparations varied: fried, grilled, baked, sauteed, broiled, boiled, in sauces for pastas – you name it – he cooked it.

About this dish: Today’s dish, reminiscent of one of his baked seafood specialties, Fish With Potatoes and Fennel, can be prepared with any fresh firm white fish: Branzino, Cod, Sea Bass, Swordfish, Flounder and others. I have chosen fresh Cod as it is so popular in Italian fish dishes. An added benefit is that it is not as costly as some of the others. Cod can be found on the scene in Italy as far back as the 1500’s. Back then, it was often suggested to BEAT the salted version of this fish – literally with a stick. Assuming that your aggressions do not need satisfying to that degree, we’ll use the fresh Cod as opposed to salted – fresh, easy, quick, and oh so delicious. Cod absorbs flavors well, is not fishy, and is tender.

Got about 20 minutes? That is all it will take to prepare this healthy little number before it goes into the oven. The result will be a beautiful presentation in technicolor. My close-up, Mr. De Mille?

FISH WITH POTATOES AND FENNEL

(PESCE CON PATATE E FINOCCHIO)

Serves 4 (approx.)

Preparation: 20 minutes

Cook time :20-25 minutes

Ingredients:

1 1/2 lb fresh firm white fish( cod – My Choice, sea bass, swordfish, branzino, flounder etc.)

2-3 Potatoes – boiled til just fork tender and sliced

Olive Oil for drizzling

1 Fennel Bulb – sliced

(You can substitute Onion for Fennel if you like but – Fennel is much nicer in this and adds more flavor.)

2 Tbsp Olive oil to saute Fennel

3/4 c. White wine

1 Tbsp Fresh Thyme Leaves

1 Tbsp Orange Zest

3-4 Tbsp Seasoned Breadcrumbs

2-3 Ripe Fresh Tomatoes sliced

1 Orange Peeled and sliced

Salt and Pepper to taste

Chopped Fresh Basil for garnish

Extra Virgin Olive Oil for an ending drizzle

Preparation:

1. Oil a baking dish.

2. Arrange your boiled, sliced potatoes in bottom of oiled baking dish and sprinkle with salt and pepper – drizzle a little oil.

3. Slice Fennel bulb as in our past post using fennel . Saute in a couple of tablespoons of olive oil until tender. This takes about 10-12 minutes. It will appear slightly golden

4. Lay sliced Fennel over potatoes. Sprinkle with salt and pepper.

5. Place fish over the Fennel.

6. Add wine to the dish.

7. Drizzle a little olive oil over the fish and then add some salt and pepper.

8. Sprinkle with fresh thyme and orange zest.

9. Sprinkle dry breadcrumbs over the top.

10. Lay tomato slices and orange slices in any pattern you like on the top and add salt and pepper.

11. Bake at 400 degrees for about 20-25 minutes. Garnish with your fresh Basil. A drizzle of Extra Virgin and Serve.

Serving: Remember to sprinkle the salt and pepper on each layer. It is important to season Fish With Potatoes and Fennel thoroughly as it builds. I like to drizzle some Extra Virgin Olive Oil over the top just before serving. This gives the top a nice sheen after cooking at a high temperature as well as adding another layer of flavor. This healthy dish with its fresh ingredients goes from oven to table, takes very little time and effort to prepare, and the presentation is lovely. A green vegetable or salad would be a perfect companion here.

My tip: Now if you were me – when the weather gets a little nicer – you’d be sneaking this one out On the Patio with maybe a little fire in the pit on a beautiful balmy spring evening with my first choice for Italian white wine with seafood – Falanghina – a full bodied white that doesn’t fade. It just doesn’t get any better than that.

PARLA COME MANGI!

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Filed Under: Fish/Seafood · Tagged With: Cod, easy, Extra Virgin Olive Oil, Falanghina, Fennel, finocchio, Fish/Seafood, Flounder, healthy, Lent, Mediterranean, orange, Orange zest, patate, pesce, potatoes, Sea Bass, seafood, simple, Swordfish, Tomatoes

January: Stuffed Shrimp

January 1, 2011 by Linda Leave a Comment

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I like to serve my Stuffed Shrimp with Lemon Pasta, a green salad, and a Crisp Orvieto Classico. It has enough star power to serve as an entree serving four, but also is light enough to tease as an appetizer serving eight.

1 1/4 lb Large Shrimp, peeled, cleaned and butterflied – see photo (at least 10-15 count)
Extra Virgin Olive Oil
1 Tbsp Fresh Lemon juice (Meyer if available)
2 Tsp Limoncello
1/4 tsp Kosher Salt
Fresh Ground Pepper – about 3 twists of the grinder

Butterfly shrimp: take a sharp knife and carefully cut up the back where you have removed the vein about halfway – open the top of the shrimp with your fingers and place in oiled baking dish. See below:

Butterflied Shrimp

Drizzle with Extra Virgin Olive Oil, the fresh lemon juice, and Limoncello. Sprinkle the shrimp with the Kosher salt and pepper. Set aside while stuffing is made.

STUFFING

2 Tbsp. Extra Virgin Olive Oil
2 Cloves finely chopped garlic
1/2 Sweet onion chopped
1/2 c. Fennel chopped
Juice of 1/2 Lemon (Meyer if available)
1/4 tsp Kosher Salt
Fresh Ground Pepper – about 4 twists
Dash of Red Pepper Flakes

2 Cups Fresh White Breadcrumbs – preferably Italian Bread
1/4 c. Fresh Basil chopped
3 Tbsp. Fresh Flat Leaf Italian parsley
1/4 tsp Kosher Salt
Fresh Ground Black Pepper to taste
1 Tbsp Parmigiano-Reggiano
1/4 c. Toasted Pignolis (pine nuts)
2 Tbsp. Limoncello

2 Tbsp Butter in small bits
Chopped Fresh Italian Flat Leaf Parsley for garnish
Small Drizzle Limoncello if you like

In Olive Oil, saute garlic, onion, fennel for a few minutes on Medium heat just until tender. Add lemon juice, salt, pepper, and red pepper flakes. Stir and cook one minute more and remove from heat.

Add this vegetable mixture to the fresh bread crumbs, basil and parsley. Mix together and then add the Parmigiano and Toasted Pignolis. Mix again and add the Limoncello. Stir again.

Distribute the stuffing loosely over the top of the shrimp completely covering. I find that my clean hands rather than a spoon achieves a better result. Sprinkle the parley over the top, followed by the bits of butter dotting the top. One last SMALL drizzle of Limoncello if you like completes this lovely dish.

Bake in a 350 degree oven for about 25 minutes. Top should be golden.

PARLA COME MANGI!

Filed Under: Fish/Seafood, Recipes of the Mo · Tagged With: butterflied shrimp, Fennel, fresh lemon juice, garlic, Italian, Italian Flat Leaf Parsley, lemon pasta, Limoncello, Orvieto Classico, pignoli, pignoli nuts, seafood, shrimp, stuffed shrimp

BEST BACCALA SALAD

December 17, 2010 by Linda 1 Comment

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Two of the Seven – Part Two: INSALATA DI BACCALA!

Buon giorno!

Welcome to Part Two of the latest post: Two of the Seven: INSALATA DI BACCALA (Baccala Salad). We left off a few days ago discussing the cherished and renowned tradition of the Italian Christmas Eve: The Feast of the Seven Fishes. This feast brings Italian families to the table to celebrate together the culmination of the season of Advent which is known as Natale. So many fishes – only so much space at the table! This does not deter the seemingly endless courses, types, and preparations of seafood that grace the tables of Italians worldwide on this night.

As we discussed previously, Baccala or Salt Cod traditionally plays an important role at this feast. Presenting it in different ways at this meal is not uncommon. Zuppa di Baccala or Baccala Soup as shown in the step-by-step demonstration from my last post,Baccala-Two Of The Seven , is only one preparation. Another totally different preparation is Insalata di Baccala or Baccala Salad. This is a beautiful, vibrant, and very fresh tasting dish that can be made a day ahead and chilled. It makes a wonderful and unexpected antipasto or first course.

Just as we did in the recipe for the soup, once again, we will soak the Salt Cod for 24-48 hours, changing the water several times to “wash” the salt out and reconstitute and soften the fish. As I have done in the past, I will use my mother’s recipe and add a couple of my own ideas. One addition I have made is to roast the cauliflower, one of the recipe ingredients, instead of steaming or boiling it. I think it gives a richer flavor to the dish as a whole and also gives the cauliflower an almost nutty quality.

Andiamo!

INSALATA DI BACCALA

Serves about 6-8 as appetizer or antipasto

1 lb Salt Cod – soaked in cold water 24-48 hours, changing water several times

Items for Poaching:

1 qt. water

1 c. white wine

Juice of a Lemon

2 Bay Leaves

Several Lemon slices

After Cod is reconstituted, bring the above ingredients for poaching to a boil in pan.

Drop pieces of fish into the poaching liquid and reduce heat immediately.

You do not want to boil the Cod but simmer gently for 5 minutes or more until fish is tender and will pull apart with a fork.

Remove pieces of fish to a plate to cool.

When cool enough to handle, cut fish into 2 inch pieces. This is very easy as the fish tends to break at the touch. Remove any bones you find but usually the dried fish now comes pre-boned. Set aside in large bowl.

Cauliflower:

4 c. cauliflower cut into small pieces

Drizzle cauliflower with olive oil and sprinkle with salt and pepper

Roast at 400 degrees for about 10 minutes until just fork tender – not mushy or soft

When cool – add to cod in bowl.

Add the following ingredients to the bowl and toss gently to mix:

3 Tbsp. Capers – rinsed

3/4 c. Peperoncini – chopped

1/2 c. chopped fresh parsley

3 cloves chopped fresh garlic

1 c. Black Olives

In another bowl mix the dressing ingredients and add to the large bowl of salad ingredients – toss:

1/2 c. Olive Oil

Juice of 1 Fresh Lemon

Kosher Salt and Freshly Ground Black Pepper to taste

At this point you can chill the dish ( a day before serving if you like). The salad keeps a few days in the refrigerator. Before serving, toss gently again and taste to see if seasoning needs refreshing. If you like, drizzle with a good Italian Extra Virgin Olive Oil.

PARLA COME MANGI!

Also: See the RECIPE OF THE MONTH on LINDA’S ITALIAN TABLE!

Food Photos By Tommy Hanks Photography

Filed Under: Appetizers, Fish/Seafood, Holiday, On the Patio, Salad · Tagged With: Baccala, Baccala Salad, Black Olives, capers, cauliflower, Cod, Feast of the Seven Fishes, Insalata di Baccala, Lemon Dressing, Natale, peperoncini, poaching, Salt Cod, Soaking salt cod

BACCALA–TWO OF THE SEVEN!

December 14, 2010 by Linda Leave a Comment

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PART 1 – ZUPPA DI BACCALA – Baccala Soup

(PART 2 – INSALATA DI BACCALA – Baccala Salad – to follow on Friday of this week in an extra post!)

Buon giorno!

*** See end of this blog post for the “Name The Dessert” contest winner !!

Growing up in an Italian household that held traditions dear, I can attest to the experience of any holiday celebration as concentrated at the table with several courses to the meal and much lively banter. Of all holidays and celebratory events, none compared to Natale (Christmas) and La Vigilia (The Vigil or Christmas Eve). Relatives and friends would come and go during the long Christmas Eve dinner and someone would inevitably begin singing a familiar Italian melody with others chiming in. This celebration was long anticipated all during the year, and when it finally arrived, it lasted for hours and never disappointed. The meal, prepared by both my mother and father, Loretta and Attilio, centered around seven courses of fish.

Much is made about “The Feast of the Seven Fishes” in descriptions of the Italian Christmas holiday, and many wonder what’s with the fish?? The “fish thing” began in medieval times and was religious in origin. In the Roman Catholic faith, Christmas Eve was a day of fast and abstinence awaiting the “arrival of the bambino”. Meat and butter were not permitted – so families ate fish cooked in olive oil. When I was a child, many Catholic families hoped that the bishop would give a dispensation for the meatless day which he often did. No matter in my house! Whether or not the bishop dispensed, we adhered to tradition and had fish! No one was unhappy.

Well then, why seven? Seven signified the seven sacraments of the Church. Many Italian families had fewer than seven, and many had as many as 10, 12, or 13! We rarely counted. We loved ALL of them! These fish dishes were divided by Loretta and Attilio – each preparing their specialties. The flurry of creation started weeks in advance: Stuffed Calamari with Sauce and Linguine, Calamari in Attilio’s spicy sauce, shrimp, Clams Oreganata, Fried Smelts, Baccala Soup and Baccala Salad and sometimes MORE such as Sardines prepared a couple of ways, Seafood Antipasti, Baked Smelts , Octopus, and Eel!

Two of the favorites were preparations of Baccala – Dry Salted Cod. One of them, Baccala Soup, is a lovely tomato based soup, rich in Napoletana tradition. You can almost smell the Mediterranean when you prepare it. Tasting it is nothing short of heaven! It is delicate in flavor yet substantial in nourishment and content. We will discuss this soup today. The second preparation is the beautiful and tasty Baccala Salad which we will talk about later this week in an extra post. Don’t wait for holiday time to prepare these lovelies. They are wonderful anytime, and the soup can be frozen.

Salt cod as it is called – sold in slabs, dried out, and packed in coarse salt, comes to life when soaked in cold water which is changed several times over 24-48 hours. There are many ways to prepare Salt Cod, and you will find recipes prepared differently in Italy depending on the region. In our house, Loretta always served it for Christmas Eve two ways and was an example of what she liked to call “peasant food” because of its simplicity. Other courses might vary but the Baccala Soup and Baccala Salad were always on the menu – and they, of course, represented two of the “required” Seven Fishes. Regardless of its simplicity, today, you will find Salt Cod on the most sophisticated and authentic of Italian menus. Fresh Cod can be used but the result is somewhat different. The Salt Cod retains a firmness that the fresh cannot. The fresh tends to flake and fall apart to a greater degree, and of course, does not have as much flavor.

Growing up, I often went along with my mother to shop at Bruno’s Market in Binghamton,NY, for the Salt Cod. As soon as you opened the door of the little market, you encountered the scent of wonderful strong Italian cheeses and meats hanging from the ceiling. Another aroma that captured my nose emanated from the unmistakable presence of Salt Cod kept in barrels and crates near the fresh meat section in the back of the market. Shoppers could reach in and select just the right piece and quantity. These pieces or slabs were caked with coarse sea salt. The aroma wasn’t a bad one – but it made a statement.

How in the world, you might ask, did this ever get started. Surprisingly, the use of this form of Cod goes as far back as the 1500’s. It was often prepared by the poor. It was prized as it did not easily spoil, lasted indefinitely, and made fish accessible to areas of Italy that were far from the sea. Also, consider that no refrigeration was available. One might think that because of its frequency of use, it might be a Mediterranean fish, but it is not. It has been shipped into Italy for centuries from the Scandinavian countries packed in large wooden boxes in so much coarse salt, that the fish were not readily visible.

As far as nutrition – Salt Cod is full of the valued omega-3 fatty acids, selenium, potassium, B-12, niacin, and magnesium. The very healthy Baccala Soup (which is almost stew-like) is delicious served in a bowl over fried polenta. Aside from the soup and the Baccala Salad, the cod can be baked and even served with my Orange Pesto! See the following link to the Orange Pesto from my post on Roast Chicken: (HERE!)These are all preparations that are quite nutritious as well as tasty.

The Salt Cod is available in most markets (you might have to request it). Whole Foods has it in their frozen seafood section – “frozen” for some unknown reason. It comes in small one pound wooden containers. In all cases and no matter the recipe, the Salt Cod must be soaked in cold water for at least 24-48 hours, changing the water several times. It is, then, ready for any mission you might have in store!

Today, we shall fill our kitchen with the essence of the sea – Let’s cast our nets!

ZUPPA DI BACCALA

1 lb Salt Cod – soaked in cold water 24-48 hours – change water several times – at least 4

1/4 c. Olive Oil

4 Cloves Garlic chopped

1 Large Onion sliced

2 Fennel Bulbs sliced horizontally

1/3 c. chopped Fennel Fronds

1 c. White Wine

4 Peeled Potatoes – sliced – I then cut slices in half

1 28 oz. can Peeled tomatoes – give one quick turn in the blender – this seems to give the perfect consistency

1/2 c. Chopped fresh flat leaf parsley

1/4 c. Chopped Fresh basil

1 Bay Leaf

1/2 tsp. Red Pepper Flakes

2 c. water ( you can add more after it gets going if you like more liquid)

2 tsp. Kosher Salt

Freshly ground black pepper to taste

Chopped Fresh Basil for garnish

Instructions:

Heat oil and add garlic cooking a couple of minutes.

Add onion and fennel slices.

Cook about 6 minutes until just tender.

Increase heat and add wine. Cook down 3-4 minutes.

Add potatoes.

Now add the tomatoes.

Add fresh herbs, bay leaf, fennel fronds, and red pepper flakes.

Add water.Bring to boil and reduce heat to simmer until potatoes 10-12 minutes.

Cut the fish into pieces about 2 inches long.

Add Cod. Cover and simmer – do not boil – for about 30 minutes or until the fish is tender and potatoes are fully cooked.

Check for seasoning and adjust. Remove bay leaf!! The experience of having one in your mouth can be unpleasant and may cause choking.

I like to serve this over a thick slice of Italian crusty bread first brushed with olive oil. For the photo, I used a thick slice of delicious and fresh Potato Rosemary Bread.

A drizzle of Extra Virgin Olive Oil completes the experience. Troppo Bella!

With this dish, I would suggest serving a dry white wine and also using the same in the soup preparation. My ”gotta have it” favorite Italian white wine to serve with seafood is Falanghina Irpinia Terredora DiPaolo.This is a full bodied white. I had a 2009 recently that was perfection! The fact that it comes from the Campania region which is the area of my heritage is an added bonus in my book. You will love this wine.

Watch for Part II of Two of the Seven on Friday!

PARLA COME MANGI!

***Thanks to all who placed entries in the “Name the Dessert Contest”. It was fun to read the entries, and they were GREAT! The winner of the contest and the Linda’s Italian Table apron is STEPHANIE WAHL with her submission: “Nubi del Cielo” – “Clouds of Heaven”!! Thank you, Stephanie!

Also: See the RECIPE OF THE MONTH on LINDA’S ITALIAN TABLE!

Food Photos By Tommy Hanks Photography