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: 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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LINDA’S ITALIAN TABLE

Food Photos By Tommy Hanks Photography

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!