Bomba Calabrese � This Pepper Spread is the Bomb, Literally

This amazing Calabrian pepper spread is as delicious, as it is unknown. It doesn�t even have a Wikipedia page. Hey, even I have a Wikipedia page. But, despite the fact there�s not a lot of information available, I believe I got relatively close, and really love how this comes out.

As I said in the video, I like this best served simply on sliced bread, but beyond that, this is one of the most versatile condiments I know. You can toss it with pasta; add it to a sandwich; fill an omelet; top a pizza; use it like a salsa on grilled fish; spice up a potato salad; as well as create the world�s best deviled eggs. Actually, I�ve never made deviled eggs with it, but I know it�d be the best.

I was intentionally vague with the cooking times and temperatures. Basically, once the onion, eggplant, and mushroom mixture is saut�ed, you add your peppers, and simply cook until everything is soft and tender, no matter how long it takes. You�ll probably stay between medium and medium high heat, but be prepared to adjust as need be. This is not something we want browning in the pan, before everything is cooked.

Another key is waiting for this to cool down completely, before you finalize the seasonings. We always want to adjust a recipe at the same temperature it�s going to be served at, since that just makes sense. Another thing that makes sense, and a lot of sense, is you giving this bomba Calabrese a try soon. Enjoy!

Ingredients to make about 4 cups Bomba Calabrese:

3/4 cup olive oil, divided

1/2 yellow onion

1 small eggplant

4-5 large button mushrooms

2 pounds hot cherry peppers (or about 1 pound after trimming)

1 pound sweet red bell peppers (or about 12 ounces after trimming)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon crushed fennel seeds

1 teaspoon dried oregano

1/4 cup white wine vinegar, or to taste

Continue reading

Share:

Views:

Proper Pesto

There are lots of recipes people claim taste better if made by hand, but there�s no easier case to prove than pesto. That the name means, �to crush,� should tell you something, and while this method does take considerably more physical effort, when you taste this you�ll forget every pestle-pounding minute.

The intensity of the flavors is beyond compare, and as if by some kind of magic, this gorgeous spread develops an addictive spiciness. You can taste each ingredient, and yet when smashed together, new and wonderful flavors are released. If you�re in the market, I recommend the marble mortar seen herein, as long as the inside has some texture to it. If it seems smooth and glassy, keep looking.

Of course, you can play around with the ratios of the five ingredients, and easily adjust this to your tastes, but no matter how they�re combined, taking the time to crush them by hand is well worth the effort. I hope you give this fresh basil pesto a try soon. Enjoy!

4 cloves garlic peeled

1/4 teaspoon kosher salt

1 large bunch basil (about 4-5 ounces)

3 tablespoons pine nuts

2 ounces Parmigiano-Reggiano, grated on microplace (about 1 1/2 cups unpacked)

1/2 cup mild extra virgin olive oil

Continue reading

Share:

Views:

Calamari Marinara � Would You Like That In 45 Seconds or 45 Minutes?

Calamari is affordable, delicious, and sustainable, yet many cooks shy away from it, since it has a reputation for being tricky to work with. I should�ve said �unfair reputation,� because while it�s true calamari can end up with a rubbery texture if overcooked, there�s a very simple way to avoid this� by really overcooking it.

When it comes to calamari, it needs to be cooked in either 45 seconds, or 45 minutes, and nothing in between. If you sear it in a pan, or poach it in a sauce for a very brief time, you should get something nice and tender. However, after just a few extra minutes, the squid gets chewy.

Unfortunately, this is how most calamari is served, since it is easy to overcook, even for a professional. But, if we gently simmer for about 45-minutes total, something amazing happens. The calamari loses that rubbery texture, and becomes tender once again.

I also think it takes on more a meaty flavor, which I love, especially when using this to sauce pasta. So, if you�ve wanted to try cooking calamari, but were afraid of over-cooking it, I really hope you give this easy sauce a try soon. Enjoy!

Ingredients for 4 portions:

2 tablespoons olive oil

1  yellow onion, sliced thin

4 garlic cloves, crushed
1 anchovy fillet

1/2 teaspoon red pepper flakes

1 Serrano chili pepper sliced thin

1/2 teaspoons salt, plus more if needed

1/2 cup drinkable white wine

1 cup clam juice

6 cups crushed or pur�ed Italian plum tomatoes

1/2 teaspoon dried oregano

2 pounds frozen calamari tubes and tentacles, thawed, sliced into half-inch pieces

1/4 cup freshly chopped Italian parsley

freshly grated Parmigiano-Reggiano, optional

1 pound dry pasta

Continue reading

Share:

Views:

�New Year�s Baby� Porchetta � Here�s to Being Happy, But Not Satisfied in 2017!

Since I�m not really working, I�ll keep this �baby porchetta� post short and sweet, and simply let you refer to the video for all the important stuff. Like how amazing this tasted; and how impossibly moist and tender it was.

Notwithstanding some overlapped bacon (which I�ll do in a single layer, in maybe a hotter oven next time), I loved how this came out! I�m not sure if it will bring you prosperity in the New Year, but this is so good, who cares?

I want to wish you all a very healthy, and bountiful, 2017! Happy New Year, and, as always, enjoy!

Ingredients for 2 large or 4 smaller portions:

1 boneless pork tenderloin roast, about 1 to 1 1/2 pounds

about 8 strips bacon or enough to wrap

For the spice rub:

1/2 teaspoon whole fennel seeds

3 cloves sliced garlic

1 tablespoon finely sliced sage leaves

2 teaspoons chopped rosemary

2 teaspoons freshly ground black pepper

1 teaspoon kosher salt, or more to taste

zest from one lemon

1 teaspoon red pepper flakes

1 tablespoon olive oil

- Roast at 450 F. about 25 minutes, or until 134 F. internal temp, which should get you a finished, rested temp of 140-145 F.

Continue reading

Share:

Views:

Pork Osso Buco � Keeping it Real without Veal

I�ve never shared the same love for veal osso buco that most of my fellow Italian food fans profess, and it�s been the source of a fair amount of introspection. Was there something wrong with me? It�s a sticky, succulent shank, braised until fork tender; what�s not to like? Then I made it with pork, and figured it out.

It comes out too good with the veal shank. Because of their massive quantities of connective tissue, the sauce veal shanks produce is rich, sticky, and sweet; which I personally find overpowering. It�s great for a few bites, but then I�m over it, quickly. On the other hand, pork shank isn�t quite as rich, and gelatinous, and I personally enjoy it much better.  

For some of the same reasons, I don�t generally reduce the sauce too much. It�s not supposed to be a very thick sauce, and I�m generally happy to get to the coats-the-back-of-a-spoon stage. Anyway, whether you use veal or pork, I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

six thick-cut pork shank sections

salt and freshly ground black pepper to taste

1 tablespoon olive oil

1 tablespoon butter

1 large yellow onion, diced

1 large carrot, diced

2 ribs celery, diced

1/4 cup tomato paste

2 tablespoons all-purpose flour

1 cup white wine

2 cups chicken broth

1 bay leaf

1/8 teaspoon ground clove, or *one whole clove

1/2 teaspoon dried thyme

1/2 teaspoon dried Rosemary

freshly chopped Italian parsley and freshly grated lemon zest for the tops

* if using whole clove, tie in some cheese cloth, along with the bay leaf and other herbs to create a �bouquet garni.�

Continue reading

Share:

Views:

Roman-Style Gnocchi � No Potatoes Were Harmed During the Making of This Video

Gnocchi alla Romana are as delicious, as they are virtually unknown. I feel like I�ve eaten a fair amount of Italian food, and I�ve been to Rome, but it wasn�t until late in life that I discovered these wonderful, baked semolina dumplings.

Above and beyond their exquisite texture, and great taste, I love their versatility. They�re a world-class side dish as is, but can be paired with your favorite pasta sauce, and served as an appetizer, or entr�e. Rave reviews should come your way; along with lots of �But, why are these called gnocchi, again?�

For a great winter twist, you can place some sage leaves in between the gnocchi before baking them, and they�d be perfect at any holiday feast. In fact, now I�m upset I didn�t do that this time. I�m going to have to make another batch. Anyway, I really do hope you give these a try soon. Enjoy!

Ingredients for about 16 Roman-Style Gnocchi:

Note: I used a 2.75-inch cutter

3 cups milk

1 teaspoon kosher salt, or to taste

1 1/4 cup semolina

1 cup freshly grated Parmigiano-Reggiano cheese (only about 1.25 ounces by weight, but if you grate it on a microplane, it will easily fill a cup)

2 large egg yolks

3 tablespoons cold unsalted butter, cut into small cubes

3 tablespoons melted butter for the top

more grated Parmigiano-Reggiano for the top

Continue reading

Share:

Views:

Chicken, Sausage, Peppers, and Potatoes � Name That Dish!

It�s kind of nice when the name of a recipe is simply what�s in it, as is the case with this pan of roasted chicken, sausage, peppers, and potatoes. As soon as you see the words, you know exactly what you�re getting into. 

The only problem is, �chicken, sausage, peppers, and potatoes,� uses up a lot of characters on Twitter, so if you did have an idea for a shorter and/or catchier name, I�m all ears.

By the way, the two most important things here are not on the ingredient list. That would include a large, heavy-duty roasting pan, as well as a very hot oven. Hopefully, you have something similar to what I used, but if not, you can divide everything up between several smaller casserole dishes; or even use those large, disposable aluminum pans.

I went with hot Italian sausage here, since it so highly-seasoned, but you can really tailor a dish like this to your personal tastes, by switching up what you use, as well as the herbs, and seasonings. No matter what you include, just be sure to season generously, and leave it in the oven long enough. We want everything beautifully caramelized, and our chicken fork tender. I really hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

4 large Italian sausage links

1 tablespoon olive oil, plus more as needed

6 to 8 bone-in, skin-on chicken thighs

2 teaspoons kosher salt, plus more as needed

freshly ground black pepper to taste

2 large handfuls, seeded and cut sweet peppers

1 sliced small red onion

1/2 sliced yellow onion

4 large Yukon Gold potatoes, quartered

2 generous teaspoons dried Italian herbs (I actually used an �Herb de Provence� herb blend, which included rosemary, thyme, oregano, marjoram, basil, parsley, and lavender)

fresh Italian parsley to garnish, optional

Continue reading

Share:

Views:

Lemon Ice and Losing My Innocence in New York City

Whenever I make this refreshing lemon ice, I always think of a story my father told me many years ago, about the Italian ice vendors in New York, stirring a few lemon seeds into their tubs, so that people would think they were using real lemons.

They weren�t, which sort of disappointed me at the time, but eventually I came to appreciate the hustle. I loved the story, but it also had me facing the cold, hard truth that all is not what it seems. What else wasn�t real? Anyway, that�s about as heavy as I want to get on this pleasant summer evening.

This couldn�t be any easier to make, and you can really play around with the texture, depending on what you�re into. Some people will stop at the slushy stage, but I generally keep freezing and forking until I have shaved ice crystals. I love the contrast between that light texture; and bright, vibrant flavor. I really hope you give this a try soon. Enjoy!

 Ingredients for 8 portions:

4 cups cold water

7/8 cup sugar (14 tablespoons)

2 tablespoons lemon zest

1 cup freshly squeezed lemon juice (about 8 to 10 lemons)

1 teaspoon lemon extract

Continue reading

Share:

Views:

Basil Ricotta Gnocchi � The Other (Better?) Gnocchi

One of these days, I�ll do a proper potato-based gnocchi video, but it�s hard for me, since I enjoy this style so much more. Sure, once in a while, with the help of perfectly cooked potatoes, and trusty ricer, you�ll nail the classic technique, and achieve beautifully light, tender dumplings; but, that�s how these come out every time. Besides, I�m pretty sure since these don�t use potato, or as much flour, we get to call these �low-carb,� which is nice. 

Anyway, the point is these are easy to pull off, and great for a dinner party, since you can shape/boil your gnocchi ahead of time, and then simply brown them up in some butter when you�re ready to serve.

I tend to keep the plating fairly basic for these, but any of your favorite pasta sauces should work. They're great as a main course, especially if you accessorize with some seasonal vegetables, but "as is," they also make for a stellar side dish, or first course. I really hope you give this basil ricotta gnocchi recipe a try soon. Enjoy!

Ingredients for 4 Portions Basil Ricotta Gnocchi:

12-ounce container whole milk ricotta cheese (1 1/2 cups), *drained well

2 eggs, lightly beaten

1 cup packed fresh basil leaves, blanched in boiling water

1 1/4 teaspoons kosher salt, or to taste

1 1/2 ounces freshly grated Parmesan (about 1 not-packed cup)

pinch of cayenne pepper

1/2 cup plus 2 tablespoons all-purpose flour

 unsalted butter for optional browning

Note: Cook a test piece of dough in salted water, and check for seasoning. Add more salt if needed

*My fancy basket ricotta tends to be low-moisture, so if you�re using the much wetter supermarket brands, be sure to drain in a strainer in the fridge for a few

hours to allow the excess water to drip out.

Continue reading

Share:

Views:

Buttermilk Panna Cotta � The Magic of Barely Cooked Cream

For something called �cooked cream,� there�s very little cooking involved here. Actually, there is very little anything involved here. If you can somehow manage to start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.

As long as you keep the same basic gelatin to creamy liquid ratio, you can flavor this any way you want. I�ve had them scented with everything from Earl Grey tea to cardamom, so feel free to play around. Same goes for the proportion of buttermilk, which can be increased for a tangier version.

One thing I should have mentioned is not to put the plastic wrap on while they�re still warm. It looked like I wrapped mine immediately, but I actually let them cool before putting them in the fridge. It�s not a huge deal, but if you put the plastic on warm, you�ll get condensation, which will then drip, and wreck that perfectly pristine surface.

This is so perfect in the summer, and not just because it�s easy and refreshing. All that amazing seasonal fruit gives you the perfect reason�excuse�to make these easy treats. I hope you give this panna cotta recipe a try soon. Enjoy!

Makes about 8 servings:

1 envelope unflavored gelatin (just shy of 1 tablespoon) sprinkled over 3 tablespoons cold water

2 1/2 cups heavy cream

1/2 cup sugar

3 strips lemon peel

extremely tiny pinch salt

1/8 teaspoon vanilla extract

1/2 cup buttermilk

1 tablespoon fresh lemon juice

Continue reading

Share:

Views:

Salami Bread � Fourteen Inches of Delicious Pizza-Related Serendipity

What started out as a frustrating attempt to test some pizza dough, turned into what we�re calling salami bread. This 14-inch long loaf of delicious serendipity was a revelation, and I didn�t even get to use it for it�s most obvious purpose�to make the world�s greatest Italian submarine sandwich.

As I mention in the video, I�m not even sure I�d do a meat sub with this, but instead may just load it up with lots of Italian cheeses, as well as fresh and pickled vegetables. Then I�d find a picnic, where I could sit back to soak in the sun, and the compliments.

There are hundreds of possible variations, so that�s going to be your homework. Why wait until the unlikely scenario of having pizza dough, but no toppings? Let�s be proactive. But no matter how you roll, and I really do hope you give this a try soon. Enjoy!

Ingredients for one salami bread:

12 to 16 ounce ball of pre-made pizza dough

8-10 slices salami or other similar meat

1/4 cup tomato sauce, or other crushed tomato product

freshly grated Parmigiano-Reggiano to cover

scattering of freshly chopped herbs, to taste

olive oil, as needed

- Bake at 400 F. for 25 to 30 minutes until browned and cooked through.

Continue reading

Share:

Views:

New & Improved Chicken Parmesan � This is No April Fools Joke!

On those rare occasions I find myself dining in one of America�s casual restaurant chains, chicken parm is one of my go-to meals. I love chicken parm, especially when it�s made with fresh mozzarella, which it almost never is. 

It usually features the same bland, rubbery stuff you find on cheap pizza, and even though I know this going in, I�ll order it anyway.That�s how much I love chicken parm. Of course, at home we can use the real stuff, which is much more flavorful, and significantly less rubbery, but it can be pricey, and not everyone has access, so I decided to try something new. Instead of mozzarella, I made a cheese spread using ricotta, fortified with sharp cheddar.

The creamy ricotta made a great base into which you could add any melting cheese. I really enjoyed the cheddar, but I�d like to try this with other options, such as provolone, fontina, or even gruyere. And of course, if you prefer the tender meat of baby cows, this technique will work just the same with veal.

So, if you love chicken parm as much as I do, but aren�t crazy about the typical bland-but-bouncy mozzeralla topping, I really do hope you give this a try soon. Also, this is my last video, as I�m retiring at the end of the day. Thanks for everything, and as always, enjoy!

For 2 portions New & Improved Chicken Parmesan:

2 large boneless, skinless chicken breasts

salt and freshly ground black pepper to taste

1/2 cup flour

1 beaten egg

3/4 cup plain bread crumbs

olive oil for frying

For the cheese spread:

1/2 cup ricotta cheese

1/2 cup shredded sharp white cheddar

salt and freshly ground black pepper to taste

pinch of cayenne

1/2 teaspoon olive oil

2 tablespoons Parmigiano-Reggiano for the top

- Serve with hot marinara sauce, and chopped Italian parsley.

Continue reading

Share:

Views:

The Great Flank Steak Roulade Experiment

I don�t remember exactly why, but for the longest time I�ve wanted to try stuffing and braising a beef flank steak, and this very brociale-like roulade was the result. And while the outside was an unsightly mess of frayed meat fiber, the overall dish was a delicious success.

Braising a flank steak seems counterintuitive since it�s almost always cooked briefly and served medium-rare, but so is top-sirloin, and I�ve used that cut for beef roulade before, and it worked fine. Flank steak is also one of the �beefiest� cuts on a cow, and has a decent amount of fat, so I felt pretty confident going in.

The only thing I hadn�t considered was the appearance, and that ended up being my only real complaint. Because flank steak has such large, pronounced meat fibers, after a few hours of simmering, my roulade had a bad case of split ends. As I mention in the video, we may try and wrap the meat with some type of protective layer, and by protective, I mean fatty.

Other than that, it was a fairly straightforward procedure. Feel free to stuff with anything you like (just not too much), and the same goes for the braising liquid. No matter what you decide to simmer this in, once you�re done, simply reduce it, and use it as a sauce. That means be careful with the salt. I generously salted the roulade, so I didn�t need to heavily season the braising liquid as well. Best to adjust that later.

Anyway, whether you use my specific ingredients or not, I hope you give this technique a try soon. All you need is a flank steak, a sharp, thin knife, and you�re ready to roll. Enjoy!

Ingredients:

1 trimmed beef flank steak, butterflied, and pounded flat (please note: you must cut and roll the meat in the exact way shown, so the grain is going the right way for slicing!)

salt and pepper to taste

1 tbsp black currants

1/4 cup plain breadcrumbs

2 tbsp chopped Italian parsley

1 ounce pancetta, slice into thin strips

2 tbsp finely-grated Parmigiano-Reggiano cheese

For the braising liquid, I used:

3/4 cup white wine

3 cups tomato sauce

2 cups chicken broth

1 bay leaf

enough water to just cover

Continue reading

Share:

Views:

Tiramisu � It Will Pick You Up and Not Let You Down

In addition to being an incredible tasting dessert, Tiramisu also offers the perfect segue when you�re trying to steer the Valentine�s dinner conversation towards spicier subjects. Please feel free to embellish the following history to further enhance the version your sweetheart hears.

Tiramisu was invented in an Italian brothel, where it was a popular snack with customers looking for a little restorative treat after certain strenuous activities. Tiramisu actually means �pick-me-up,� which of course makes it the best culinary double entendre in history.

Besides the great story, it really is the perfect romantic occasion dessert. This heady, mood-elevating concoction is a rich and deeply satisfying, yet remarkably light in texture. I know someone will ask, so yes you can use regular cream cheese, but mascarpone is far superior, and it is Valentine�s Day after all.

As far as the booze goes, I used Marsala, but it also works beautifully with amoretti, rum, brandy, or even Bailey�s. The other key liquid in this is the espresso, and I highly recommend that�s what you use. Regular coffee doesn�t have the same punch. You can use instant, but the last time I checked there was literally a caf� on every corner of every city.

I did these as two, rather large individual portions, but this could be easily stretched into four cups, or layered in a square baking dish, as is more traditional. Don�t over-think it; no matter what you use, it�s basically three layers of mascarpone mixture around two layers of coffee-dipped ladyfingers. 

They say you can tell how good your Valentine's dessert was, by whether or not you end up also having to cook breakfast. Which reminds me, if you make this, be sure to not use up the last of the eggs. I really hope you give this tiramisu a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

1/2 cup espresso with 2 tbsp Marsala wine for dipping cookies

10 or 12 ladyfinger cookies, broken in half if making cups

2 large egg yolks

2 tablespoons plus one teaspoon white sugar

1/2 tsp vanilla

pinch of salt

3/4 cup mascarpone cheese (6 oz)

2 large egg whites

cocoa for dusting

dark chocolate for shaving

Continue reading

Share:

Views:

That Other Meat Sauce

We did a classic Italian bolognese sauce not too long ago, which reminded me that I�ve actually never posted a basic, Italian-American meat sauce. This sauce goes by many names, including Sunday sauce, since that�s the day it�s traditionally made, but for me growing up, this was just called �sauce.�

This is one of those primal recipes that always follows the same procedure, yet almost never contains exactly the same ingredients. I was raised on a blend of beef, pork, and chicken, but any and all leftover proteins can, and must, be added to the pot.

Meatballs are a great choice; as are things like pigs feet, neck bones, and other similar cuts. The tougher the meat, the better it�s going to be in this sauce. Besides playing meat roulette, I�ll also switch different herbs like basil in and out, as well as include the occasional season vegetable.

You can also vary your results here with different tomato products. I went old-school and hand-crushed whole plums, but you can also use crushed or pureed tomatoes as well. The finer and smoother the tomatoes are processed, the thicker your sauce will be, so keep that in mind. Speaking of tomatoes; yes, it is much better to caramelize the tomato paste with the onions before you add the San Marzanos, but I didn't because Grandma didn't, and also, I forgot. 

As long as you cook the meat long enough, and season thoughtfully, there�s really no way this sauce isn�t going to be great. So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

2 tbsp olive oil, divided

1 beef shank

2 pounds pork ribs

2 bone-in chicken thighs

1 diced onion

6 cloves garlic

3 (28-oz) cans San Marzano plum tomatoes, crushed or blended smooth
(Note - any canned tomato product will work. Try with pureed or already crushed tomatoes and save a step)

1/4 cup tomato paste

2 cups water, more as needed

2 tsp salt, or to taste

1 tsp black pepper

1/4 tsp red pepper flakes

2 tbsp chopped Italian parsley

1/4 cup freshly grated Parmigiano-Reggiano

Continue reading

Share:

Views:

Chicago Italian Beef �Stew Meat Edition� � The Deep Dish Pizza of Sandwiches

I�ve always wondered how stewed beef would work instead of the traditional sliced roast beef for Chicago�s famous Italian Beef Sandwich, which is kind of weird, since I�ve only had the classic version a few times, and never actually made it myself. 

I figured if you�re going to roast a hunk of beef, then slice it and put it back in the juices, why not just cook the meat in a broth to begin with? How had the fine people of Chicago not thought of this obvious adaptation? Were the same people running the Cubs also in charge of civic recipe improvements? Was Kanye West somehow to blame? And another thing; why the hell would the Bears give Jay Cutler that new contract?

Anyway, once I finished my mad experiment, I realized that this wasn�t an improvement on an old sandwich at all; it was just a new sandwich. While the flavors are similar, the texture and overall mouthfeel of this sandwich is completely different. It�s much closer to pulled pork in that respect, but delicious nevertheless.

So, while this ended up not being the Chicago Italian beef breakthrough I had hoped for, it did make for a fine lunch, and if you�re looking for a manly hand-meal for your next shindig, I hope give this tasty, and very juicy sandwich a try. Enjoy!

Ingredients for 4 large sandwiches:

1 1/2 or 2 pounds beef chuck, cut in 2-inch chunks, seasoned with salt and pepper to taste

1 tbsp vegetable oil

6 cloves garlic, sliced

1/4 tsp red pepper flakes. to taste

1 tbsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

1 tsp freshly ground black pepper

1 1/2 tsp salt or to taste

1 bay leaf

2 tbsp white vinegar

3 cups chicken broth, or enough to cover meat by an inch

4 crusty sandwich rolls

1 cup drained Giardiniera (pickled vegetables), chopped into a relish

- Brown meat and simmer covered in the remaining of ingredients until tender

Continue reading

Share:

Views:

Utica Greens and Beans � Finding Good Fortune in Upstate New York

As many of you hardcore foodies know, there�s a southern tradition of eating beans and greens on New Year�s Day to help bring good fortune in the coming year. 

By eating �poor� the first day of the year, you supposedly ensure prosperity and good luck the rest of the year. I think I speak for all superstitious, Italian-Americas when I say, that totally makes sense.

Whether you believe in such things or not, you should still try this year�s edible good luck charm, Utica Greens. This delicious Upstate New York vegetable casserole comes in many forms, but usually contains some combination of bitter greens, usually escarole, pancetta or prosciutto, hot fresh or pickled peppers, and bread crumbs.

I�m adding some cranberry beans, so you all get rich in 2014, but that�s totally fine since the locals often add chunks of potatoes, and once you start doing things like that, all bets are off. Whether side dish or main course, this is a perfect winter vegetable magnet, and I hope you give it a try soon. Enjoy, Happy New Year, and most of all, good fortune!

Ingredients for 6 side dish servings:

2 heads escarole

2 tbsp olive oil

4 ounces pancetta or prosciutto, diced (You can drain some of the rendered fat if it looks like it's going to be too much. You want about 2 tablespoons total rendered fat pancetta in the casserole)

handful of sliced fresh hot peppers, or jarred pickled peppers

3 cloves minced garlic

1 cup chicken broth

12 ounce can cooked cranberry beans, or Cannellini beans, butter beans, white beans, etc., optional
salt and black pepper to taste
red pepper flakes

1/2 cup fine plain bread crumbs, plus more for the top

1/2 cup finely grated parmesan cheese
drizzle top with more olive oil

Continue reading

Share:

Views:

Focaccia di Recco � Treating Myself

When I treat myself to a personal �food wish,� it�s usually something I�ve eaten out and become obsessed over, and this episode is a classic case. There�s a Ligurian restaurant called Farina near us, and I�ve become a full-blown focaccia di Recco stalker. 

After watching them make it in front of me so many times, I had to give it a try. It doesn�t look like the focaccia most of us are used to, but come to find out, �focaccia� simply means any flatbread cooked in a hearth, and varies region to region.

This particular example hails from Recco, and is nothing more than some Stracchino cheese trapped in between two, super-thin layers of dough. The dough is nothing more than flour, water, olive oil, and salt; but thanks to a very hot oven, and this probably ancient technique, some serious flatbread magic happens.

As I confess in the video, I was scared to use too much cheese, but I�ll use more next time. At Farina, you can see a thin layer of the molten Stracchino oozing out between the layers. My Crescenza cheesewas basically absorbed, but while you couldn�t see it, you could certainly taste it, and it was amazing.

The obvious question is, can you add other fillings to this? Yes, but don�t. It�s perfect�as long as you find the cheese. Please, find the cheese (no substitutions will be offered #toughlove). 

 By the way, I�m officially recommending the quarter sheet pan seen herein, which is what they use in the restaurant, but I think a round tart pan would work as well. In fact, from what I see online, the round pan seems to be the standard. I can�t wait to try this again, and sincerely hope you give it go as well. Enjoy!

Ingredients for 2 small or 1 large Focaccia di Recco (Tip for first timers: Make a double batch of dough so you have plenty to work with!)

*2 cups all-purpose flour (9.5 by weight)

1/2 cup plus 2 tbsp water           

1 tbsp extra virgin olive oil

3/4 tsp fine salt

*use enough flour to form a soft, but not too sticky dough. Knead for about 5-6 minutes to from a smooth, elastic dough. Let rest 1 hour at room temp.

12 oz Crescenza or Stracchino cheese (6 oz for each focaccia) 
extra virgin olive oil and sea salt, to taste for the top

Bake at 500 degrees F.for about 6-7 minutes, or until well-browned

Continue reading

Share:

Views: