You are here: Home / Archives for dough

Fire In The Hole!

January 2, 2011 by 8 Comments
Pin It

Jacobs_0110resized

Buon giorno!

It always interests me as to the motivation for “toy choices”. Why this thing and not that?

When our good friends, Barbara and Steve, told us about their new “construction project”– an outdoor wood burning Pizza Oven, I was intrigued immediately. For Pizza lovers, this is the “toy of toys”. I just had to know everything about this so that I could share it with you. When they graciously asked us to come by to see and sample, I knew this would be a treat, and I couldn’t wait.

The whole concept of having one’s own personal outdoor Pizza Oven was immediately alien to me as a small town Italian girl, born and raised in Binghamton,NY. Loretta and Attilio, my parents, (read more about them on the About Page on my website, Linda’s Italian Table < click here) made their own dough simply, added fresh tomatoes and homemade sausage or pepperoni, and just popped it into the oven. (Find out more about making pizza with Loretta and Attilio – Arugula Pizza < click here ) I thought I had “graduated” when I began using a pizza stone! Who knew?

Barbara and Steve, a couple of real Italian food lovers, have taken Pizza Making to an entirely new level. Barbara had the pizza oven idea tucked away in her mind since the 1970′s when she became serious about learning to cook. The whole idea began when they were thinking of making some adjustments to their home. Their children were grown and sprung from the nest, and Barbara and Steve thought, “What next?” So, their attention turned to something they love to do – cooking and entertaining. A few years before, the couple had completely revamped their kitchen, a project featured in an Atlanta magazine. They incorporated a very sleek and updated look to serve as the backdrop to a functional environment where Barbara could practice what she learned as apprentice in some of the top restaurant kitchens in Atlanta.

Jacobs_0062resized

See the exquisite Lacanche “Cluny” stove where she does her creating indoors. I have to confess, the old “green eyed monster” emerged when I first gazed upon that lovely piece. Read more about these incredible French ranges at Lacanche Coet d’Or < click here.

With the renovation behind them, what then could they possibly add to their already state of the art cooking facilities? They knew just what was missing – an outdoor wood burning Pizza Oven that was authentic and efficient. The authenticity factor was important to them, and they spent a good amount of time researching and designing the oven that would be a permanent and very important element in their home that was true to the way they enjoyed entertaining their family and friends.

Jacobs_0079resizedJacobs_0113resized

In Steve’s research, he found Forno Bravo < click here – and purchased the actual prefabricated oven from them online. He then enlisted a mason to house and build the stucco and brick facade. At the same time, the mason built an attached fireplace according to their design similar in style to the oven so that they could extend their seasonal outdoor use of their deck/patio. This fireplace incorporated the same stone used in other exterior parts of the home. An area was efficiently designated to store logs in the back of the structure. The process took an amazingly short 2 ½ weeks! It was then, that Steve could begin the process of “curing” the oven with small fires before actually progressing to making pizzas.

Jacobs_0108resized

Steve has the process down to a “science”. When we arrived, Steve began the quite deliberate task of starting the fire – a process that takes about an hour. He explained that his preferred method is from “top to bottom”. Instead of putting the kindling on the bottom and wood over it as is common in fire building, he places the wood on the bottom and kindling on the top.

Jacobs_0074resized

The heavy insulation provides the environment in which an intense fire will develop within about an hour to achieve the desired 900 degrees needed to cook a perfect pizza in 2 minutes!

Jacobs_0133resized

Steve monitors the temperature with an infra red thermometer while he waits for the interior of the oven to turn”white hot”. One can even bake bread in this oven by placing a door-like device in front of the opening to keep ALL of the heat inside.

During our demonstration, when the fire was deemed ready, Steve’s duties turned from fire starter to pizza tender and server extraordinaire!

Jacobs_0117resizedJacobs_0126resizedJacobs_0032resized

Barbara who creates behind the scenes while Steve “mans” the oven, soon appeared with her infamous dough and toppings.

Jacobs_0009resizedJacobs_0015resized

While we were there, she made it all appear easy!

Jacobs_0023resized

She asked everyone to create a pizza suited to their taste and delight. The guests even added some of Barbara’s beautiful and mouth watering antipasti to their pizzas as well as several types of cheeses including ricotta with garlic. Troppo Bella !

Jacobs_0087resizedJacobs_0124resized

Absolutely nothing was missed when it came to inventive ways to dress these pizzas thanks to Barbara’s innovative preparation. In addition, it was incredible fun for her guests.

Jacobs_0018resized

The finished products produced crusts that were light and crispy. The toppings of intensely flavorful meats, cheeses, and vegetables provided a “kid in a candy store” experience for everyone.

Jacobs_0144resizedJacobs_0130resizedJacobs_0139resized

When it comes to pizza, these folks know how to do it!  Thank you, Barbara and Steve!!

Jacobs_0128resized

Parla Come Mangi!

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

LIT_logo_trademarked_blogbottom_thum

Food Photos By Tommy Hanks Photography

Follow Me on Pinterest
Filed Under: Informational, On the Patio, Pizza · Tagged With: , , , , , , , , , , ,

STRUFFOLI

December 7, 2010 by Leave a Comment
Pin It

Buon giorno!

Struffoli_01

STRUFFOLI – the dramatic and beautiful Principessa (Princess) of the Italian holiday season known as Natale (Christmas) is a truly Neapolitan sweet, a form of honey balls, and is the Italian version of Sugar Plums – at least I think so! What is Struffoli? It is a mound or wreath shape of marble sized dough balls held together with honey and adorned with candied fruits, nuts, and sprinkles as splendid for “Festa Delle Luci” (Festival of Lights) as it is for Natale.

As I look back on the special holidays of my childhood, this dessert is my first memory of Christmas. Its appearance at the end of the long Christmas Eve meal was almost magical. I waited for it over several hours of the seven courses of fish, so traditional at our table. These courses were followed by several types of nuts, roasted chestnuts, an endless assortment of Italian cookies, and candies such as Torrone, ribbon candy, and liqueur filled chocolates. Then there were the fruits – some of which were only seen at our house on this special night like pomegranates, persimmons, prickly pears and kumquats. As a child, I saw the sweet and colorful pyramid of Struffoli as a mountain of sweet delight. I loved the way it glistened in the soft light of the dining table from the honey which held it together. It was dotted with nuts, candies, and sticky green and red candied cherries which I was sure were the sugar plums mentioned in Santa’s story. Of all the dolci di Natale (sweets of Christmas), for me, this was the long awaited wonder which meant the holiday had truly arrived.

Struffoli may be a Napoletana specialty, but it is also found in other regions of Italy. In Sicily, it is called Pignolata. In some areas, the shape of the little dough balls is more flat. In other areas, they fry chick peas. The word is thought to be derived from the Greek “strongoulus” or round-shaped. Comments about them are written as far back as the 1600’s. The dessert’s attachment to the Christmas season is much more recent, however. There are many stories floating about that Struffoli was first prepared by nuns in convents for the wealthy and highly placed in order to gain favor. As addictive as these little balls can be, it is probable that these nuns were quite successful with their ploy!

Similar forms of this dessert can be found in other countries as well. In France, for instance, a close cousin would be the “Croquembouche” which is a tower, tree shape, or pyramid of cream filled balls bound together with spun sugar. It is served at the end of a meal with spoons and a plate or can be picked off ball by ball as Italian children often do with Struffoli. An interesting difference is that the Croquembouche must be eaten quickly or run the risk of spoiling because of the cream. Whereas the Struffoli keeps in a cool place not refrigerated for many days of enjoyment. When bitten, the little balls of dough have a crispy outer crust and have a cookie like consistency. “You can’t eat just one!”

From its appearance, Struffoli might seem to be a task for a seasoned baker. Not So!! In fact, I enlisted my children to help with this creation at a very young age. It is so much fun and incredibly easy. It takes a little time to do, but again – so very easy. There are many versions of this recipe – some requiring yeast, baking soda, and rising. My mother’s does not and is much simpler. I have added a couple of twists of my own which, I think, give it some additional zest. I must, however, agree with my mother, Loretta, on her observation concerning Struffoli. Many years ago, when she hand wrote her recipe for me, she added a note at the end which I re-read each time I make this dish ( She often added a personal note to her recipes, and I am grateful to still have these little snippets of her thoughts and wit to treasure and hand down to my children). She wrote: “Linda, it’s a messy business – but worth it!” In the kitchen, as always, she was so right!

Perhaps a heralding trumpet would be appropriate as we begin!

STRUFFOLI

2 1/2 c. Flour

1/4 c. Shortening

dash salt

1/2 Tbsp Sugar

4 Eggs

1 Egg yolk

1/2 tsp Grated Lemon Zest

1/3 c. Finely chopped candied lemon peel (purchased or homemade)

Items for assembly:

1/3 c. Toasted slivered almonds (some like to use pignolis or pine nuts which are lovely but very expensive right now – either is fine)

Struffoli_12

1 1/2 c. Honey ( I like to mix dark and light to get a beautiful deep amber color)

1 tsp. Grated Orange Zest

1/4 c. Sugar

1/3 c. Finely chopped orange peel

Multi-Colored candy sprinkles for “Natale” or candied silver balls if you celebrate “Festa Delle Luci”.

Candied Red and Green Cherries

Add the flour, shortening, salt and sugar to the food processor.

Struffoli_02

Add the eggs, egg yolk, and lemon zest.

Struffoli_03

Process until the dough begins to pull together. (Loretta used to do this on a board making a well in the center – but using the food processor makes this step considerably faster and easier!)

Struffoli_04

Now, add the finely chopped candied lemon peel. (This will give the balls the subtle flavor of lemon cookies!)

Struffoli_05Struffoli_06

Use an on/off mode or pulse action on your processor for better control until the a soft dough forms and pulls away from the sides.

Remove the dough to a lightly flour surface and work with the hands to make a smooth dough.

Struffoli_07Struffoli_08

Taking a small piece of dough at a time, roll each piece into a rope shape.

Struffoli_09

Cut the rope into small pieces – similar to making gnocchi!

Struffoli_10

Take each piece and roll it into a marble size ball or “filbert size” as Loretta would say.

Struffoli_11Struffoli_13

Now to fry! Heat your oil to “quite hot” – around 350 degrees.

Drop balls into the hot oil in groups using a strainer or slotted spoon.

Struffoli_14

They take only a couple of minutes to turn a golden brown.

Struffoli_15

As they brown, strain several out at a time onto parchment or wax paper or even paper towels.

Struffoli_16

Next, heat the honey, orange peel, and sugar in a large saucepan stirring until liquid and melted – a couple of minutes.

Struffoli_18

Add balls to honey mixture in groups with slotted spoon or strainer. Turn them for about a minute in the honey mixture.

Struffoli_19Struffoli_20

Remove them to parchment paper or wax paper to cool. Do not use paper towels for this step.

Struffoli_21

As they cool,drizzle with some of the remaining honey and sprinkle the balls with the toasted almonds and some of the sprinkles.

Struffoli_22

When they are cool enough to handle but slightly warm (do not allow to sit and harden), form a base with the balls in the shape you are going to fashion on your serving platter or platform.

Struffoli_23

I chose a mound shape for demonstration. Begin to add the balls to the formed base a few at a time and push and form them gently with your hands. Patience here! If they tumble – just keep gently pushing them into the desired shape. As they cool further the honey will harden and hold the shape.

Struffoli_24

If you choose a wreath shape put a cup or glass in the center of your plate to keep the middle open and remove when the shape hardens – follow as above.

Next, sprinkle with the multi-colored sprinkles and add the cherries.

Struffoli_25Struffoli_26

You can serve as is.

Struffoli_27

OR – you can sprinkle with sifted powdered sugar which gives the impression of snow.

Struffoli_28

You can see how this might be a fun project with children or grandchildren and can be adapted to the colors of both Christmas and Hanukkah. This lovely candied display makes a beautiful centerpiece for dinner or buffet or on a dessert table. The lemon and orange combine to offer a citrus essence which when coupled with the honey creates an irresistible treat. Just try to leave the table without one more bite!

BUON NATALE AND FELICE HANUKKAH!!

PARLA COME MANGI!

**Reminder: Only one more week to “ Name the Dessert” on last week’s post. Submit your entry!

**Also: See the NEW RECIPE OF THE MONTH on

LINDA’S ITALIAN TABLE !

Lindas-logo42

Food Photos By Tommy Hanks Photography

Follow Me on Pinterest
Filed Under: Desserts, Holiday · Tagged With: , , , , , , , , , , , , , ,

Gnocchi: Its Pillow Talk!

October 26, 2010 by Leave a Comment
Pin It

PILLOW TALK – THE ART OF MAKING GNOCCHI!

Finished Gnocchi – ready to cook or store

Buon Giorno!

Let’s make GNOCCHI – Step by Step!

Gnocchi – my favorite thing! Exactly how many “favorite” things will you catch me claiming? Careful… when it comes to Italian food my list is just out of control! Making Gnocchi at home is such a rewarding experience for fun in the kitchen, as well as, sheer bliss on a plate that I look for any opportunity to create those tasty little “pillow-like” nuggets.

What is Gnocchi exactly? Gnocchi can be made of many different things but most often potatoes. They are thought to have originated in the Middle East, but Italy definitely put them on the map! Many countries offer a dumpling-like dish that is similar but usually do not include eggs in their recipes.

When I was growing up, very few people outside of Italians knew about or spoke about Gnocchi. Now they are common on most good Italian menus. In Rome, they are traditionally served on Thursday nights. In areas of South America which have a strong Italian influence, such as Argentina, they serve them on the 29th of the month. It is said that if this practice is followed, one is assured of having enough cash for the rest of the month. I have nothing to add in the way of personal experience in that regard! However, in our home, Gnocchi was not reserved for holidays or special times. It was a regular Tuesday night kind of dish. My mother would make them quickly and with little fuss – many times with a simple sauce of fresh tomatoes and basil.

The word Gnocchi means lump or knot or sometimes referred to as “little pillows”. It is one of the most mispronounced Italian words I think I have ever encountered. In Italian, the letters gn appearing together is pronounced as if they were ny with the y treated as a consonant. Thus, the pronunciation “ny-okey”.

The style and appearance of Gnocchi differs in Italian kitchens depending upon region and preference. Some are ridged like little shells. Others look somewhat like Cavatelli pasta with a slight roll to them causing a pocket which always holds just a tiny bit of extra saucy goodness. Some cooks leave them as the simple pillow shape that is created when they are cut and prefer not to include the last step of rolling or ridging them. In our home, my mother, Loretta, did not ridge them. She simply and quickly rolled them with seemingly lightening speed in flour with her 2 fingers, creating the famous “pocket” which collect the sauce. Pow, pow, pow – they would fly as if on a cushion of air and always “knew” to land in the growing hill of Gnocchi rapidly mounting on the other side of the small table. Personally, I have adopted the ridged look for the Gnocchi I make in my kitchen. I think the ridges add just a little extra interest and texture when eating them.

When prepared well, Gnocchi are light and rich – to the point of being almost addictive. You should be able to bite through them softly not like a piece of cheese that needs extra chewing – and not like hockey pucks from the addition of too much flour. Loretta used to instruct that the Gnocchi should not hit the stomach like “lead bombs” while at the same time, should not be mushy and pasty like mashed potatoes. Little bits of heaven, Gnocchi should approach the tongue as soft, light puffs that seem to marry with any sauce to which you introduce them. In Firenze, they were called “strozzapreti” or priest stranglers – maybe because they could not stop eating them or ate them to quickly. Are they that good? Yes indeed they are! Let’s get to it!

GNOCCHI

5 Medium-Large Potatoes – skins on

Boil in salted water about 30 minutes til tender (longer if potatoes are larger)

Remove potatoes from water and peel the skins off while hot. Using a fork helps. Also, I sometimes like to use surgical gloves to keep from burning my hands. (OUCH! This is why I often refer to Gnocchi Making as the “Agony and the Ecstasy” – just a little pain to achieve a magnificent result.)

Put hot peeled potatoes through a ricer and set aside.

2 1/2 c. flour

1/2 tsp salt

2 egg yolks

Mix flour and salt together.

Mix 1/2 of flour/salt mixture with riced potatoes.

Mix slightly and add rest of flour and mix together.

Then add egg yolks.

Knead just until you have a smooth dough. Add flour if needed in scant tablespoons. Do not over work your dough, as this will toughen it and make your Gnocchi heavier. Do all of this while potatoes are hot so that dough will still be warm when finished.

Divide your dough into quarters.

Roll each quarter into a rope and cut in 1 inch pieces.

Some like to call it “a day “ at this point and accept the Gnocchi as pillow shaped. I much prefer the extra step of taking each little pillow and rolling it on the back of a floured fork. This makes the famous little ridges and the little “pocket”.

When finished, you can throw them immediately into boiling water, waiting for them to surface, and then cooking for 2 more minutes. Drain – Add your sauce and serve.

OR

TO FREEZE: lay the Gnocchi in a single layer on a pan and freeze. When frozen, drop them into freezer bags for later use. Do not defrost to cook – just drop directly into boiling water from the freezer.

**NEXT WEEK ON MY ITALIAN DISH - my favorite sauce for Gnocchi based on an old Tuscan tradition.

**Also: Coming in November to RECIPE OF THE MONTH on LINDA’S ITALIAN TABLE – another great sauce recipe for GNOCCHI!

PARLA COME MANGI!

Food Photos by Tommy Hanks Photography

Follow Me on Pinterest
Filed Under: Gnocchi, Pasta, Vegetarian · Tagged With: , , , , , , , , , , ,

PIZZA — THAT’S AMORE!!

October 19, 2010 by 6 Comments
Pin It

Buon Giorno!

Looking for that great new Pizza Recipe? Perhaps Pizza Dough?

When it comes to PIZZA, the feeling of most aficionados is best described by Dean Martin in his infamous song. Indeed – That’s Amore!

Italians, Americans, – let’s face it – the whole world is in love with PIZZA!! The international favorite! This is the Italian standard that everyone can relate to on some level. This is the Italian dish that probably started as mere sustenance and became a craze worldwide. There is probably not a city of stature in the world without a pizza joint – New York’s Little Italy, in my opinion, being the best of the best in the USA in that arena.

To illustrate, here is my husband, Tom, enjoying a slice in the heart of this famous arena of Italian food. Street food is king in Little Italy, and there it nothing quite like it anywhere.

Tom in Little Italy

Dating back to ancient times, many existing cultures served pizza in some form and prepared it with the hot stone method that has returned to us in our modern times. Traditional pizza, as we know it today, using the tomato, which was previously believed to be toxic in earlier centuries, had its origins in Naples, Italy, native land of my father, Attilio. (He would tell you that most good “eats” got their start in Napoli!) Pizza, thought to have originally evolved as a staple among the poorer classes, would fall into the category of what my mother, Loretta, called “peasant food” – food simply prepared, with simple ingredients, and enjoyed without thought to class and rank. (Read more about Attilio and Loretta at Linda’s Italian Table click here ) Pizza has evolved into many forms today from the sweet and fruity to the savory and spicy and sometimes to the very unlikely in terms of toppings.

I remember pizza growing up as the “Saturday Night Special”. My parents would either make their own dough or short-cut it by procuring it from the reliable Dirienzo Brothers Bakery in my hometown, Binghamton, New York. The preparation for their dough was very simple: flour, yeast, salt, water with 2 rounds of rising. After the second rise they rolled out the dough on their tiny round kitchen table. I loved to be around for this. It was truly a family affair with everyone gathering around to watch and throw in his or her preference as to what should be included in the toppings– and then the agonizing wait for the finished product. Do you have a pizza story? I would wager there are many.

Pizza is not just the “Saturday Night Special” anymore, making its way into even the most sophisticated of cocktail menus. It happens to be one of my favorite cocktail appetizers when cut in little squares with endless imaginative toppings from mushrooms to salmon and caviar. Pizza, as an appetizer, is a great accompaniment to drinks, especially the martini served “Dry as dust” as Nora Roberts wrote in “Morrigan’s Cross”, and in particular – my personal choice, Tom’s Bada Bing Bada Boom! Click here for recipe

I thought it might be fun to discuss a more unusual version of pizza and mix it up a little. Today we’ll explore PIZZA WITH ARUGULA, SAUSAGE, SUN DRIED TOMATOES, AND GOAT CHEESE - red, white, and green for the Italian flag!!

I can’t say Arugula without smiling and thinking of Steve Martin in “My Blue Heaven” where he speaks of “A-ROO-gula” and pronounces it a “veg-et-a-ble”! Nutritionally speaking, Arugula is a source of protein, thiamin, riboflavin, Vitamin B6, minerals and a good source of dietary fiber.

This delicious pizza is kind of a take-off on the tradtional dish, “Pasta with Sausage and Broccoli Rabe”, found on many Italian restaurant menus. Here we substitute the light, tender, and peppery Arugula for the bitter Broccoli Rabe (the rabe is an acquired taste I have found).

And now we begin either by purchasing a perfectly fine dough at Trader Joe’s or Whole Foods or another of your favorite places — OR MAKING YOUR OWN!

SING IT, DINO! Click here for a treat!

PIZZA DOUGH

(courtesy of Mama Loretta with a slight twist from me!)

Makes 4 loaves of pizza dough for a thinner crust – 1 to use – 3 to freeze! (Makes 2 loaves if you like a thicker crust.) There is nothing like craving pizza and being able to go right to your freezer for a loaf of dough just waiting for you!

Each loaf will also make 2 individual “pizzettes”.

7 cups Flour (Loretta used all purpose flour and it is just fine!)

1 envelope dry yeast dissolved in 1/2 c. lukewarm water

5 tsp. sugar

2 tsp. salt

2 c. hot water

1 Tbsp. olive oil

Put flour, sugar, and salt in large bowl. Make well in center. Add yeast/water mixture, then, the hot water & oil.

Mix with hands until dough pulls together to form a lovely ball of dough.(You can also use a food processor or dough hook – but I love getting my hands in it like Loretta did!) Knead and rub a couple of drops of oil over ball. Let rise in a bowl rubbed with a few drops of oil for 2 hours in a warm place. Mom used to put a towel over the bowl and put it in the oven – not heated.

After the first rise, it’s “aggression time”. Punch that sucker (aka ball of dough!) down like it was your worst enemy and give it a quick knead. Ahhh – stress reliever!

Now place the dough back in the bowl to let rise one more time for about another hour. Then divide in half to form 4 balls (loaves) and chill to use or freeze for later.

When ready, roll out or stretch your dough on a floured surface to your desired shape and thickness – round if using a stone. Use your fingertips to assist in shaping. Lift it, turn it, shape it.

I like to use the pizza stone method which I think provides a crispier crust. I discuss this here.

Preheat the stone at 450” for about 15 minutes until crust is crisp and golden or a little longer depending upon your oven. Note – some like to bake their pizzas at 500 or 550. This is fine – but your cook time will be shorter.

When you are ready to add the pizza to the stone – sprinkle the stone with some cornmeal to keep the pizza from sticking.

I use a peel to slide the pizza onto the stone which also has cornmeal on it under the raw pizza. I use the peel again to remove the cooked pizza from the stone.

Caution: Do not prepare your pizza and leave it sitting on the peel, or anywhere for that matter, to cook later. Your crust may become soggy. Always rub the dough with a little olive oil before topping, as this will help to seal your crust and inhibit any sogginess. Then add your toppings and pop the pizza into the oven immediately.

PIZZA WITH ARUGULA, SAUSAGE, SUN DRIED TOMATOES AND GOAT CHEESE

(aka: Not Your Mother’s Pizza)

TOPPING:

4 Cups fresh Arugula

3 Tbsp Olive Oil

3 cloves garlic

1/4-1/2 tsp red pepper flakes (depending on your palate)

Salt and pepper to taste

2 links Italian sausage (I like to use 1 mild and 1 hot) each link about 5 inches

8 Sun Dried Tomatoes packed in oil and sliced in strips

1 c. grated Fresh mozzarella (fresh a must – buffalo all the better)

3 oz. Goat Cheese

While preheating the stone, heat the garlic cloves in the oil til golden and add the arugula, red pepper flakes, salt and pepper. Gently toss until arugula is just wilted (just a couple of minutes) and covered in the flavorful oil. Remove garlic cloves.

Remove the sausage from the casings in small pieces about an inch wide and saute in a tbsp of olive oil til just browned. Discard the casings, reserve the sausage, as in “leave the gun, take the cannoli”.

ASSEMBLY

Put about a tablespoon of olive oil on your rolled dough and spread around with your fingers. Add the grated mozzarella by sprinkling around the dough. Distribute the arugula next and follow with the sausage pieces, sun dried tomatoes, and goat cheese broken into small bits. A sprinkle of good Parmigiano-Reggiano is always a nice finish.

Bake in 450 oven for about 15 minutes or until bottom is crispy and golden.

Serves about 4 depending upon the appetite.

I suggest serving this with a St. Bernardus ABT12 Belgian Abbey Ale - a strong full bodied, flavorful Belgian ale which stands up well to the strong flavors in the pizza – Not Italian – but good anyway! Of course, a fine Chianti is always a good pick.

PARLA COME MANGI!

Reminder: Be sure to visit my website,Linda’s Italian Table, for the new Recipe Of The Month!

Food Photos by Tommy Hanks Photography

Follow Me on Pinterest
Filed Under: On the Patio, Pizza · Tagged With: , , , , , , , , , , , , , , , , , , , , , , , ,

Tuscan Sunsets And Stinky Cheese

October 5, 2010 by Leave a Comment
Pin It

Buon Giorno!

Oh please!! Before the cold weather prohibits, can’t I have just one more night on the patio – my favorite place to dine and sip?? Is there a better place to ponder the pairing of Tuscan Sunsets and Stinky Cheese?

I don’t know about you, but when the summer heat finally breaks in Atlanta and the fall breezes usher in a flow of bronze tipped leaves, I head for the patio to experience the perfect autumn nights that nature has provided. What better way to celebrate the season than with a cocktail that reflects the early evening sky in beloved Tuscany and some savory bites to accompany. May I suggest my Tuscan Sunset Cocktail and Gorgonzola Biscuits? Both are easy to make and sure to win favorable comments.

Tscan-snset_5

These Gorgonzola Biscuits (my nod to Stinky Cheese) contain two ingredients high on my list of indulgences: pistachios and candied orange peel. Candied orange peel is very often used in Italian dolci and desserts. When I was a child and hadn’t yet developed an appreciative palate, I would pick the candied orange peel out of my dessert and leave a pile of the sweet morsels at the side of my plate. Alas, wasted youth! I have since learned a secret!! There is nothing quite so ambrosial as homemade candied orange peel! I am now a fan of both the sweet citrus flavor and the process to achieve it. You can purchase it at your grocer in the fall when the seasonal candied fruits abound, but there is just no contest with the homemade. I have a difficult time finding new hiding places where my husband, Tom, will not find it!!

May I recommend the best recipe for candied orange peel that I use often from none other than The Food Network ? It takes a few minutes but is soooo easy to make and fun as well. It fills your kitchen with a sweet essence of orange. Try adding a cinnamon stick or some ginger to the cooking liquid and give the peel an added twist! The recipe makes a good quantity and keeps for several weeks in your pantry. You can have so much fun with the extras by dipping pieces in dark chocolate and serving with espresso or adding them to enhance so many dishes. The recipe suggests reserving the final cooking liquid sweet with sugar and laced with orange for iced tea. I have made my iced tea this way with amazing success. It can also be added to mixed drinks requiring a simple syrup or that special martini! A little tip – we’ll be talking about and using candied orange peel as the holidays approach. So make some now and be prepared! It keeps a long time.

Feeling a thirst coming on, let’s make that Tuscan Sunset Cocktail !

You’ll need a chilled bottle of Prosecco (sparkling Italian wine – very much like champagne but lighter on the tongue and on the pocketbook!) and Orangecello also chilled. (Orangecello is made by the same folks who make Limoncello and is fairly easy to find at your liquor provider.)

Place a Mandarin orange slice in each champagne flute. Add 1 oz. Orangecello to each flute. Top each flute off with Prosecco to about 3/4 full. Garnish each with a fresh orange slice. Cin-Cin! (to your health!)

Gorgonzola Biscuits

(with candied orange peel and pistachios)

Makes 3-4 dozen

1 1/2 c. flour

1 stick butter – break into small pieces

6 oz. Gorgonzola Piccante – break into pieces

1/4 tsp salt

freshly ground black pepper – about 4 turns of the grinder

1 clove fresh garlic – chopped

1/2 c. candied orange peel – chopped

1/2 c. coarsely chopped shelled pistachios

About 1/2 c. whole shelled pistachios for placing in the center of the biscuits

Mix flour, butter, cheese, salt, pepper, and garlic in a food processor and use pulse (on/off) mode til the dough just pulls together. Notice that the dough has a grayish-green cast from the mold in the cheese. The biscuits will not be green! Add the orange peel and pistachios and use pulse mode again for a moment to just work into dough.

 

Turn out the dough onto lightly floured surface and work into a ball. Divide ball in 1/2 to form 2 balls. Take each ball and form into long rope around 1 1/2 to 2 inches thick squeezing and rolling with hands.

 

 

You can wrap the ropes in plastic wrap at this point and refrigerate (or freeze) to finish later or proceed with making the biscuits.

Cut the rope into 1/2 in. pieces and press them into rounds on a cookie sheet lined with parchment paper or wax paper.

It is important for best results to use the lining so that the biscuits have a little cushion.

Place a whole pistachio in the center of each biscuit. Bake at 350 for about 15 minutes or until golden on bottom. Do not over bake or they will be dry. Remove and cool completely. Place in sealed container. Will keep about 2 weeks at room temperature or freeze and defrost as you care to use them.

These are great to pull out for drinks when that unexpected guest comes calling — but — served best as a companion to the Tuscan Sunset Cocktail.

Parla Come Mangi!

Reminder: Be sure to visit my website,Linda’s Italian Table, for the new Recipe Of The Month!

Food Photos by Tommy Hanks Photography

Follow Me on Pinterest
Filed Under: Appetizers, Drinks, On the Patio · Tagged With: , , , , , , , , , ,