Healthy Italian Cooking at Home

Category Archives: Appetizer

gamecover

Rooting for your team is fun, but thinking about what you eat while watching the game and the commercials is just as important. According to USA Today, the Super Bowl is “only second behind Thanksgiving for the average amount of calories consumed in a day.”

Super Bowl day is prime time for forgetting about eating healthy. From high-fat dips to buffalo wings, it is an endless array of food, food, food and more food. Part of the fun, though, is to be able to snack during the game.

Revamp your old favorites by making them healthier and introducing a few new ideas into your menu. You’ll be able to root for your team without going overboard on fat, calories and salt.

Here are some ideas for doing just that:

The standard bowls of potato chips, tortilla chips and high-fat dips don’t deserve a place in your healthy lineup of snacks, but that doesn’t mean you can’t enjoy chips and dip.

  • Skip creamy artichoke and spinach dips in favor of hummus, which pairs well with baked pita chips.
  • Mash fresh avocados with tomatoes, onions, jalapenos and lime juice for a potassium-rich guacamole that pairs well with baked tortilla chips.
  • Puree low-sodium canned beans with olive oil and garlic powder for a dip rich in fiber and protein.
  • Make a healthy ranch dip using low-fat sour cream and a reduced-sodium packet of ranch dip powder.
  • Create a visually appealing layered dip with low-sodium mashed beans, lettuce, tomatoes, onions, low-fat sour cream and reduced-fat cheddar cheese.

game fruit

Set out fruit and vegetable platters on your snack table. Fruits and vegetables are low in fat and calories but also supply potassium, vitamin C, vitamin A and fiber. You will be surprised at how guests reach for these snacks.

  • Arrange grapes, berries, melon, apples and oranges on a plate and serve them with flavored low-fat yogurt for dipping.
  • Make colorful vegetable kebabs by threading pieces of bell pepper, mushrooms, red onion and zucchini onto skewers.

Hot dogs, sausages and fried hot wings are common additions to a Super Bowl snack buffet, but they contain too much saturated fat and salt to be nutritious.

  • Replace the fried wings with baked versions instead. Brush fresh chicken wings with a low-sodium sauce and bake them until they’re cooked through. Serve them with a low-fat ranch or bleu cheese dressing.
  • Replace the wings with chicken tenders as an even healthier alternative.
  • Roast a turkey breast ahead of time, cut it into thick slices and serve it with whole-wheat bread and sandwich fixings.
  • If you can’t pass up the hot dogs and sausages, look for reduced-fat and low-sodium varieties to keep the snack as healthy as possible.

Cut a small slit in several large jalapenos and stuff the cavities with low-fat cream cheese. Close the slit in the jalapenos using toothpicks. Dip the peppers in beaten egg and then roll them in finely crushed bread crumbs. Bake the peppers until they are golden brown for a healthier take on traditional jalapeno poppers.

Air-popped popcorn seasoned with chili powder, garlic powder, cinnamon or Parmesan cheese is a snack high in fiber.

Make sweet potato fries. Cut raw sweet potatoes into wedges or strips, drizzle them with olive oil and roast them until they are golden brown and soft. Season the fries with garlic powder and black pepper or sprinkle them with cinnamon for a sweet version.

Make a batch of chili and serve it in baked tortilla cups and low-fat cheddar cheese for a snack high in fiber and protein.

Here are some of my favorites:

Roasted Eggplant Spread

game1

Makes 1½ Cups

Ingredients

  • 1 large eggplant, cut lengthwise into quarters
  • 1/4 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 clove garlic finely grated
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tahini (sesame seed paste)
  • 3/4 teaspoon ground cumin
  • Toasted sesame seed

Directions

Preheat the oven to 475°F.

Place eggplant on a baking sheet and toss with the olive oil and season with salt and pepper. Roast until lightly charred and very tender, 20–25 minutes; let cool slightly. Chop eggplant (skin and all) until almost a paste.

Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Top with sesame seeds and serve with pita bread or baked pita chips.

Easy Red Pepper Hummus

game2

Serve with pita chips.

Ingredients

  • 2 large cloves garlic, chopped
  • One 15-ounce can garbanzo beans (chickpeas), drained
  • 1/3 cup tahini (sesame seed paste)
  • 1/3 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 cup jarred roasted red peppers, drained

Directions

With the processor running, drop garlic through the feed tube and mince. Scrape down the sides of the work bowl. Add chickpeas, tahini, olive oil, salt and lemon juice; process until mixture is smooth.

Add roasted peppers and process until peppers are finely chopped. Transfer hummus to serving bowl. (Can be made 1 day ahead.) Cover and chill. Bring to room temperature before serving.

For homemade pita chips:

Cut 8 whole-wheat pita breads into triangles. Place pita triangles on large baking sheets and spray the surface with olive oil cooking spray. Season each with garlic salt. Bake 6 to 8 minutes in a 400 degree F oven, until golden brown and crisp.

Fresh Salsa

game5

Serve with baked tortilla chips

Ingredients

  • 2 cups chopped fresh tomatoes
  • 1/2 cup frozen corn, defrosted
  • 1/3 cup finely chopped sweet onion
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice
  • 1 jalapeño or serrano pepper, stemmed, seeded and finely chopped
  • 1/4 teaspoon fine sea salt

Directions

Put all ingredients into a serving bowl, toss well. Chill in the refrigerator. Bring to room temperature before serving..

Baked Tortilla Chips

Ingredients

  • 12 corn tortillas
  • Olive oil cooking spray
  • 1 1/2 teaspoons chili powder
  • Salt and freshly ground black pepper

Directions

Preheat the oven to 350°F.

Cut each tortilla into 6 wedges.

Arrange the wedges in a single layer on non-stick baking sheets. Lightly spray the chips with oil and sprinkle with chili powder, salt and pepper.

Bake the chips until lightly browned and crisp, 15 minutes. Make sure not to let them burn. Cool and store in an airtight container.

Steak Tapas

game4

Makes 18

Ingredients

  • 1 1/4 pounds boneless New York Strip Steak (or steak of choice)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh rosemary
  • 1/3 cup chopped sun-dried tomatoes
  • 2 large plum tomatoes (1/2 cup), seeded and chopped
  • 2 tablespoons chopped sweet onion
  • 2 teaspoons crumbled blue cheese
  • 18 baguette slices (3/4 of a large French baguette)

Directions

Season steaks with salt and pepper.

Grill steaks, covered with grill lid, over medium-high heat (350°F to 400°F) about 8 to 10 minutes on each side.

Broiling Directions

Place steak on the rack of a broiler pan. Broil 3 to 5 inches from heat for 6 to 8 minutes on each side.

Let cool and thinly slice.

Combine basil, rosemary and sun-dried tomatoes in a food processor. Scrap into a medium bowl. Stir in fresh tomatoes, onion and blue cheese.

Arrange baguette slices on a lightly greased baking sheet. Top with steak; spoon tomato mixture evenly over the bread slices.

Bake at 350 degrees F for 8 to 10 minutes or until the cheese melts and the bread is lightly toasted.

Fennel and Prosciutto Flatbread

Photo Editor: Paden Reich, Art Director: Bob Perino, Prop Stylist: Buffy Hargett Miller, Food Stylist: Erin Merhar. Food: Hot Brown Bites, Cheese Ball, Sweet Potato Biscuits, Flatbreads, Shrimp dip, Trout crostini.

Ingredients

  • 1 pound pizza dough
  • 2 fennel bulbs
  • 2 1/2 tablespoons olive oil, divided
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh oregano
  • 2 ounces thinly sliced prosciutto
  • Olive oil cooking spray
  • 1 1/2 cups (6 oz.) shredded Italian fontina cheese
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon coarse sea salt
  • 1 tablespoon good quality balsamic vinegar

Directions

Preheat the oven to 425°F. Remove pizza dough from the refrigerator and let stand covered, at room temperature, 30 minutes or until ready to use.

Trim and discard the root ends of the fennel bulbs. Trim the stalks from the bulbs and chop fronds to equal 2 teaspoons.

Thinly slice fennel bulbs lengthwise and place on an aluminum foil-lined baking sheet. Drizzle with 2 tablespoons of the olive oil. Sprinkle with thyme and oregano.

Bake at for 35 minutes or until the edges are golden brown.

Cook prosciutto in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until browned and crisp. Break prosciutto into large pieces.

Turn the pizza dough out on a lightly floured surface and roll out into a 17 x 13 inch rectangle (about 1/4 inch thick).

Place the dough rectangle on a lightly greased (with cooking spray) baking sheet. Brush the dough with the remaining ½ tablespoon of olive oil.

Bake for 15 to 20 minutes or until golden brown. Remove the crust from the oven. Turn on the broiler.

Top the baked crust with fontina cheese, fennel slices and prosciutto. Broil 1 minute. Sprinkle with dried crushed red pepper, reserved chopped fennel fronds and the coarse sea salt.

Drizzle with balsamic vinegar. Cut into small squares and serve.

Mediterranean Chicken Kabobs

game7

Ingredients

  • Small (6 inch) flat metal or bamboo skewers
  • 1-1/2 pounds skinless, boneless chicken thighs or breasts, cut into 1 x 1 x 1/2 inch pieces
  • 3 tablespoons finely chopped fresh mint
  • 3 tablespoons finely chopped fresh cilantro
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1-1/2 teaspoons coarse salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Directions

Place the chicken in a large nonreactive mixing bowl. Add 2 tablespoons each of the mint, cilantro and parsley, salt, cumin, turmeric and pepper. Stir to mix. Stir in the oil.

Let the chicken marinate in the refrigerator, covered, for 1 hour.

Thread the chicken onto skewers so that the flat side of the chicken will be exposed to the fire.

Set up a grill for direct grilling and preheat it to high. Or preheat the broiler.

When ready to cook, oil the grill grate or oil the broiler pan.

Arrange the chicken kabobs on the grill or under the broiler. Cook until golden brown, about 4 to 6 minutes per side.

Place the kabobs on a serving platter and sprinkle with the remaining 1 tablespoon each of mint, cilantro and parsley.

game cartoon


appetizercover

Quick and easy appetizers are a must for the holiday season. You don’t need to spend a lot of time preparing appetizers for your guests in order to get some great tasting snacks to serve at a holiday get-together. Keep simple ingredients on hand that you can quickly pull together for an appetizer. Below you will find some suggestions for quick but delicious appetizers.

appetizer1

Tomato Pesto Flatbread

8 to 10 servings

Ingredients

  • 1 pound fresh pizza dough
  • 1/3 cup tomato pasta sauce or pizza sauce
  • 1/3 cup sliced pitted Kalamata olives
  • 1-1/2 cups shredded mozzarella cheese
  • 2 tablespoons basil pesto
  • 1/2 teaspoon crushed red pepper flakes

Directions

Heat the oven to 400 degrees F.

On a floured surface, roll out pizza dough to a large square about 12 inches long and 12 inches wide; place on a cookie sheet. Spread pizza sauce evenly over the dough; top with olives and cheese. Use a teaspoon to drop dots of basil pesto over the pizza. Sprinkle with pepper flakes.

Bake 12 to 14 minutes or until crust is golden brown and cheese is melted. Cut into 3 inch squares and serve immediately.

appetizer2

Cheddar Stuffed Mushrooms

8 servings

Ingredients

  • 16 large button or cremini mushrooms, each about 2-inches in diameter
  • 3 tablespoons butter
  • 1/3 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup shredded Cheddar Cheese
  • 1/4 cup panko bread crumbs or gluten free panko bread crumbs
  • 1/4 cup chopped fresh parsley

Directions

Heat the oven to 350 degrees F.

Remove mushroom stems from the caps and finely chop the stems. Melt butter in a medium skillet. Brush some of the butter over the mushroom caps; place cap side down on a rimmed baking sheet.

Add chopped stems, onion and garlic to the remaining butter in the skillet; sauté until golden brown and tender, 7 to 8 minutes. Remove from the heat; stir in salt and pepper

Mix the cheese with bread crumbs and parsley in a medium bowl. Add stem mixture; mix well. Mound into mushroom caps, pressing down to use all the crumb mixture.

Bake 13 to 15 minutes or until heated through. Serve warm.

appetizer3

Saucy Cream Cheese Appetizer

6 servings

Ingredients

  • 1 (8 ounce) block cream cheese
  • 3 tablespoons mango chutney
  • 1 tablespoon sliced almonds, toasted
  • 3 tablespoons hot or medium salsa
  • 1 tablespoon chopped fresh cilantro
  • Whole grain or multi-grain crackers

Directions

Cut the block of cream cheese in half crosswise. Place on two small glass or microwave safe serving plates. Place plates in a microwave oven and cook at high power 15 seconds (or let stand at room temperature until slightly softened).

Spoon chutney over one brick; top with almonds.

Spoon salsa over the other brick; top with cilantro.

Serve as a spread with the crackers on an attractive cheese board.

appetizer4

Blue Cheese Puffs

2 dozen

Ingredients

  • 1 cup whole milk
  • 1⁄2 cup water
  • 1⁄4 cup butter
  • 1⁄2 teaspoon kosher salt
  • 1-1⁄2 cups all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 5 large eggs
  • 4 ounces blue cheese, crumbled (1 cup)
  • 2 tablespoons finely minced fresh chives or 2 teaspoons finely chopped fresh thyme

Directions

Heat oven to 425 degrees F.

Combine milk, water, butter and salt in a medium, heavy bottomed saucepan; bring to a boil over high heat, stirring until the butter has melted. Add flour all at once; reduce heat to medium and stir the mixture vigorously with a wooden spoon until it pulls away from the sides of the pan. Continue stirring for several minutes over low heat, and then remove the pan from heat.

The dough will be thick, smooth and shiny and should not be brown. Beat in 1 egg at a time, beating very well after each addition. Fold in the blue cheese and black pepper with a spatula.

Transfer dough to a pastry bag fitted with a 1/2-inch round tip (or use a heavy plastic bag with a 1/2 –inch cut from one corner.) Pipe dough into 1-1/2-inch mounds, approximately the volume of a heaping tablespoon, onto parchment-lined baking sheets or cookie sheets 1 inch apart.

Bake 10 minutes at 425 degrees F. Rotate the pans on the oven racks; reduce heat to 350 degrees F. Continue baking until deep golden brown, about 15 minutes. Serve warm or at room temperature on the same day they are made.

appetizer5

Turkey Meatballs with Mustard Dip

Ingredients

Meatballs

  • 1 slice bread, torn into 2-inch pieces
  • 1/4 cup low-fat milk
  • 1 onion, quartered
  • 1 red bell pepper, seeded and quartered
  • 2 cloves garlic
  • 1 pound lean ground turkey
  • 1 egg, lightly beaten
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon grainy Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Cooking spray

Dip

  • 1/3 cup Greek yogurt
  • 1/4 cup light mayonnaise
  • 4 teaspoons grainy Dijon mustard

Directions

Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked.

Place onion, red bell pepper and garlic in the food processor and pulse until finely chopped; stir into bread mixture.

Add turkey, egg, parsley, 1 tablespoon mustard, salt and pepper to the bread crumb mixture and mix well.

Cover bowl with plastic wrap and refrigerate for 1 hour.

Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.

Shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet.

Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.

Mix yogurt, mayonnaise and the 4 teaspoons mustard together in a bowl; serve alongside meatballs.


 

turincover

Turin is in the northwest section of the Piedmont region between the Po River and the foothills of the Alps. The city is famous for the Shroud of Turin, Fiat auto plants, Baroque cafes and architecture and its shopping arcades, promenades and museums. Turin hosted the 2006 Winter Olympics because the nearby mountains and valleys are ideal for winter sports.

turinski

The Piedmont region has some of the best food in Italy. Over 160 types of cheese and famous wines like Barolo and Barbaresco come from here as do truffles. The hilly region bordering France and Switzerland is perfect for growing grapes. Turin has some outstanding pastries, especially chocolate ones. Chocolate bars originated in Turin. The chocolate-hazelnut sauce, gianduja, is a specialty of Turin. In addition, an enormous array of artisanal cheeses, the white truffle of Alba, cured meats and a vast assortment of herb products are all part of the Piedmont table.

turinshop

The cuisine of Turin is unlike the food you expect to find in Italy. Local dishes incorporate a much larger variety of savory sauces which are more traditional in French cuisine than in Italian. Chefs tend to cook with butter and lard rather than olive oil, which is also more French than Italian. Another difference is that appetizers play a much larger role on the menu in Turin than in other parts of Italy. The city’s signature dish is bollito misto, a mix of boiled meats served with three sauces: bagnet verd, a green sauce made from parsley, anchovies, garlic and olive oil; bagnet ross, a red sauce of crushed tomatoes, garlic and hot peppers and sausa d’avije, a yellow mustard sauce sweetened with honey and crushed nuts. Other classic dishes include brasato al Barolo, locally raised beef slowly braised in Barolo wine and finanziera, a stew of cock’s crests, chicken livers, veal, peas and porcini mushrooms. In the fall and winter you’ll find slices of reindeer meat, on some menus along with beef and veal, free range poultry and freshly caught fish.

turinchocolate

The dinner menu below serves 4-6 and is inspired by the cuisine and regional foods of Turin, Italy.

Bagna Cauda

turin1

Serves 6

Bagna Cauda is the Italian version of fondue. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoons, carrots, peppers, fennel, celery, cauliflower, artichokes and onions in the hot sauce. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests. Originally, the Bagna Càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots, called a fojòt, a type of fondue pot traditionally made of terra-cotta.

It helps to have a Bagna Cauda “pot”, but a fondue dish with the Sterno flame underneath works — as does an electric wok on low.

Ingredients

  • 3/4 cup extra virgin olive oil
  • 4 tablespoons unsalted butter
  • 12 olive oil packed anchovy fillets, minced
  • 6 large garlic cloves – peeled and minced
  • Cubed raw vegetables for dipping: sweet peppers, fennel, cauliflower, endive and zucchini
  • Italian bread – sliced

Directions

Place the olive oil, garlic and anchovies in a skillet over low heat. Stir until the anchovies have “melted” and the mixture looks thickened. Whisk in the butter until melted, then remove the skillet from the heat and whisk again until creamy looking. Pour into a dish that can stay heated at the table — like a fondue pot, Bagna Cauda pot, an electric skillet or a wok.

To serve: Dip vegetable pieces into the hot oil for a few minutes and use a bread slice to absorb the dripping oil on the way to your mouth.

Brasato Al Barolo

turin3

“Braised in Barolo”, a classic Italian beef dish from this region uses a simple slow cooking technique to tenderize the meat. In Italy, Piedmontese is a dual-purpose breed of cattle that are raised for their milk, which is used in the production of several traditional cheeses of the region, including Castelmagno, Bra, Raschera and Toma Piemontese; and are also raised for meat. Beef from Piedmontese cattle is seen as a premium product. The unique genetics of the breed combine to create cattle that is more muscled than conventional cattle, so the yield of lean meat is greater than with other breeds. All cuts of beef are lean because as they grow, the cattle add more muscle but less fat. In addition, Piedmontese cattle produce shorter muscle fibers and less connective tissue, so the meat remains tender in spite of its minimal fat.

Serve this dish the traditional way, with polenta, or if you prefer, mashed potatoes.

Serves 4-6

Ingredients

  • 3 lb Piedmontese brisket flat
  • 2 onions, chopped
  • 3 medium carrots, chopped
  • 2 fresh bay leaves
  • 1 to 2 sprigs fresh rosemary
  • 4 to 5 juniper berries
  • 1 bottle Barolo red wine
  • 3 tablespoons butter
  • 4 tablespoons virgin olive oil
  • ½ cup dry Marsala wine
  • 2 tablespoons flour

Directions

Put all the vegetables and spices in a bowl, add the beef and cover with the wine. Refrigerate overnight, or a minimum of 10 hours.

Heat a heavy-bottom pot, large enough to hold the beef and wine, over medium-high heat. Melt half of the butter with all of the oil. Take the beef out of the marinade, season it with salt and pepper, and brown it in the hot-pot on all sides. Using a slotted spoon, take out all the vegetables from the wine and add them to the beef, stirring until they color a bit.

Add the wine to the pan, turn the heat down and cover with a lid. Simmer for about 2 hours, stirring occasionally and turning the beef.

Pour the Marsala into the stew and let cook a few more minutes. Take the beef out of the pan and set it on a carving board.

Remove and discard the bay leaves and juniper berries.

To make the sauce:

Put the wine and vegetables in a food mill or pour through a fine mesh sieve, applying pressure to the vegetables to extract all the juice. Reserve the juice and the vegetable puree.

In a saucepan, melt the remaining butter. Add the flour and cook for a few minutes, being careful not to brown the mixture. Add the wine and vegetable puree and cook for a bit longer, until the sauce thickens slightly.

Slice the meat against the grain, arrange it on a serving plate and pour the very hot wine sauce on top.

Cardoon Gratin

turin2

Cardoons are closely related to the artichoke. They look like very large hearts of celery and have thorns in the stalks. The stalks are not solid like celery, but are semi-hollow and stringy.

4-6 servings

Ingredients

  • 3 cups heavy cream
  • 1 cup chicken stock
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 3 lb. cardoons
  • 1 cup grated Italian fontina cheese

Directions

Place cream, stock and bay leaf in a large saucepan and season to taste with salt and pepper.

Wash cardoons, then remove and discard tough outer stalks. Cut away thorns and pull off stringy fibers. Cut cardoons into 1½”–2″ pieces, placing them immediately into the cream mixture as you go, to prevent them from discoloring.

Bring cream mixture to a simmer over medium heat and cook, stirring occasionally, until the cardoons are tender, about 1 hour. Using a slotted spoon, transfer the cardoon pieces to a 1-quart baking dish.

Preheat oven to 350°F.

Reduce cream mixture to about ¾ cup over medium heat, about 30 minutes. Discard bay leaf and pour the sauce over the cardoons in the baking dish, sprinkle cheese on top and bake until golden and bubbly, about 30 minutes.

Chocolate-Hazelnut Tart

turin4

Crust

  • 12 tablespoons butter
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1 teaspoon vanilla

Preheat oven to 325°F.

In a saucepan, melt butter. Remove from the heat and add sugar and vanilla, stirring until most of the sugar has dissolved. Add flour and mix together using a wooden spoon or rubber spatula. Press the dough into an ungreased, 10-inch tart pan with a removable bottom. Freeze crust for 15 minutes, then bake for 25 minutes. Set crust aside to cool.

Toasted Hazelnuts

  • ½ cup hazelnuts (also called filberts)
  • 3 tablespoons baking soda

Boil 2 cups water; add baking soda. The water will foam up a bit. Add the nuts to the boiling soda water and boil for 3 minutes. Strain the nuts and rinse with cold water. Peel the skins away from the nuts and place on a kitchen towel to dry.

When the  nuts are dry, toast them on a baking sheet in a 350°F oven for about 7 to 10 minutes.

Filling

  • 3/4 cup heavy cream
  • 7 1/2 ounces good quality bittersweet chocolate, chopped
  • 3/4 cup chocolate-hazelnut spread such as Nutella

Place chopped chocolate in a heatproof bowl and set aside.

In a saucepan, bring cream to a boil. Remove from the heat and pour over the chocolate pieces, whisking until chocolate is melted and smooth. Add the chocolate-hazelnut spread and whisk until smooth.

Pour filling into the cooled crust and sprinkle toasted hazelnuts on top. Refrigerate for 2 hours to set. When ready to serve, cut into small wedges and garnish with fresh fruit.

turincover


 

italianamericancover

Italian American cuisine is a popular and delicious cuisine. It is a style of cooking adopted throughout the United States that was shaped by waves of Italian immigrants and their descendants. However, what is known in America as Italian food is often not found on the Italian table.

Pizza originated in Naples but Americans usually don’t like the original Neapolitan pizza with a crust that tends to be soggy in the middle — unlike the crisp New York Italian American version. Italian Americans continued to put new spins on the Neapolitan version. In Chicago, they created the deep-dish pizza. New Haven’s legendary Frank Pepe Pizzeria Napoletana is famous for its white clam topping. Corporations also got into the act, including Domino’s and California Pizza Kitchen. Few foods are more popular in American and pizza is now synonymous with American cuisine.

If you go to Naples and ask for a Pepperoni Pizza – what you’ll get is pizza with peppers, because the word pepperoni in Italian sounds almost the same and, in Italy, there is no type of salami called pepperoni. In Italy, you would need to ask for pizza with sausage or spicy salami.

It is traditional in Campania to make a soup with green vegetables and meat, especially pork, called Minestra Maritata, which is the translation for wedding soup or married soup. It is not what Americans call “Italian Wedding Soup”.

Garlic bread- no Italian restaurant will ever serve that to you. Instead bruschetta is served as an appetizer topped with fresh chopped tomatoes or rubbed with garlic and extra virgin olive oil.

In Italy, they make meatballs and sometimes small meatballs can be found in lasagna, but no Italian family serves spaghetti with meatballs for dinner.

No one in Italy knows what marinara sauce is. There may be different variants of such a sauce that depend on regional or family traditions (with or without garlic, with or without onions, with or without carrots, with or without a pinch of sugar to counter acidity, etc.) but tomato sauce is simply called “salsa” or “sugo” depending on whether you’re from northern or southern Italy. What’s commonly called marinara sauce in America is tomato sauce in Italy that is the base for pizza, pasta, etc., but without garlic or onion or herbs that are not fresh basil.

Parmigiana is made with eggplant, tomato, caciocavallo cheese and basil. No chicken or veal. At best, in some parts of Italy, they alternate the layers of eggplant with prosciutto or beaten eggs for added flavor.

Here are some classic Italian American recipes for you to try:

italianamerican1

New York Style Pizza

Authentic Italian pizza is far less cheesy than its American counterpart and definitely won’t have a cheese-filled crust.

Ingredients

  • 1 teaspoon active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 (8 ounce) can tomato sauce
  • 1 pound shredded mozzarella cheese
  • 1/2 cup grated Romano cheese
  • 1/4 cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • 2 tablespoons olive oil

Directions

Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough thickens, turn out onto a floured surface and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover and set aside in a warm place to rise until doubled in bulk.

Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.

When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.

Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.

Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little and the cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

italianamerican2

Marinara Sauce

Pasta alla marinara (“mariner style” pasta) does exist in Italy, but it’s usually prepared with shellfish or olives—sometimes both. In the United States, the term “marinara” refers to the simple tomato-based “red” sauce that’s a standard in Italian-American cooking.

Ingredients

  • 3 garlic gloves, minced
  • 1/2 large onion, chopped fine
  • 1 carrot, chopped fine
  • 1 celery stalk, chopped fine
  • 1 tablespoon olive oil
  • One 6 oz can tomato paste
  • Four 28 oz containers Italian chopped tomatoes
  • 1 teaspoon each dried oregano, dried basil, crushed red pepper and dried thyme.
  • Salt and pepper

Directions

Heat 1 tablespoon of olive oil in a Dutch oven and saute the vegetables and garlic. Add the tomato paste. Fill the empty can with water and add it to the pot.

Add tomatoes. Simmer, uncovered, for 1 hour.

Add 2 teaspoons salt and 1 teaspoon each black pepper and the dried oregano, dried basil, crushed red pepper and dried thyme.

Simmer, uncovered, for another hour or until the sauce thickens.

Italianamerican3

Chicken Parmigiana

Ingredients

  • 2 cups plain bread crumbs
  • 3 tablespoons fresh flat-leaf parsley, minced
  • 1/2 cup grated Parmigiano-Reggiano
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 4 eggs, beaten lightly or egg whites or egg substitute
  • 2 chicken breasts, halved
  • 1/4 cup olive oil
  • 2 cups Homemade Marinara, recipe above
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 8 slices of mozzarella cheese

Directions

Combine breadcrumbs, parsley, 1/2 cup of grated Parmigiano-Reggiano cheese, a pinch of salt and pepper to taste. Place bread crumb mixture, flour and eggs in three separate dishes.

First, dredge chicken breast halves in flour, making sure to shake off any excess. Dip in beaten eggs and, like the flour, make sure to let any excess drip off. Finally, dredge in the breadcrumb mixture to coat well. Allow breaded cutlets to rest for a few minutes on a plate before frying.

Heat olive oil in a large skillet on medium-high heat. Fry chicken until golden. Be sure to turn for even cooking, about 4-5 minutes per side. Remove from the hot oil and onto a baking sheet lined with paper towels.

To bake, preheat oven to 375˚F.  Spread about 1 cup of Marinara sauce in the bottom of a 9 by 13-inch casserole dish. Arrange the breaded cutlets on top of the sauce. Top with 1 cup of Marinara, covering each piece. Sprinkle with Parmigiano.  Cover the dish with foil and bake, 15 to 20 minutes, or until bubbling.

Uncover and place a slice of mozzarella on each cutlet. Bake for another 5 minutes or until the cheese melts.

italianamerican4

Shrimp Scampi

“Shrimp scampi” is a dish where large shrimp are sautéed with garlic, wine, butter, herbs and red pepper flakes, then served over pasta or rice. It is a staple in Italian-American restaurants, most likely the descendant of an Italian recipe that involves langoustines sautéed in wine, olive oil, onion and garlic. Langoustines are a type of tiny lobster, called scampi in Italy. Italian-American cooks adapted the recipe but kept the old name.

Ingredients

  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1 lb medium shrimp, peeled, deveined, tails attached
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ teaspoon crushed red chili flakes
  • 4 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • ½ cup white wine
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 lb thin spaghetti, cooked
  • ¼ cup roughly chopped parsley

Directions

Heat 4 tablespoons butter and the olive oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper and add to the skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside.

Add chili flakes, garlic and shallots to the skillet; cook until soft, about 3 minutes. Add wine, lemon juice and zest; cook until reduced by half, about 5 minutes.

Add pasta, reserved shrimp and remaining butter; toss until evenly combined. Transfer to a serving platter with the cooked spaghetti; sprinkle with parsley.

italianamerican5

Mozzarella Sticks

This great appetizer comes to you from Little Italy. However, if you’re looking for mozzarella sticks in Italy, according to Fodor’s, there is only one place you’ll find them—McDonald’s.

Ingredients

  • 2 eggs, beaten
  • 1 1/2 cups Italian seasoned bread crumbs
  • 1 ½ cups vegetable oil for deep frying
  • 1 (16 ounce) package mozzarella cheese sticks or a 16 oz block cut into 4 by 1/4-inch sticks
  • Marinara Sauce

Directions

Cover a baking sheet with parchment paper.

In a shallow bowl, beat the eggs.

In another shallow bowl place the breadcrumbs.

One at a time, coat each mozzarella stick in the egg mixture, then in the breadcrumbs and place on the prepared baking sheet. Repeat the procedure with all the coated cheese sticks (double coat), dip the sticks in the egg again and then in the breadcrumbs.

Return to the baking sheet and place the baking sheet in the freezer until all the sticks are frozen. I usually leave them there overnight.

In a large heavy saucepan, heat the oil to 350 degrees F.  Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels. Serve with warm marinara for dipping.

Variation

You can also bake the mozzarella sticks. Place the frozen sticks on an ungreased baking sheet; drizzle with a little olive oil. Bake, uncovered, at 400°F for about 8 minutes turning them over after 4 minutes. Allow to rest for 3-5 minutes before serving.

italianamerican6

Rainbow Cookies

These famous cookies, also known as Tricolor Cookies, Neapolitans, Venetians or Seven Layer Cakes, can always be found in Little Italy. They were invented in New York by Italian immigrants who designed them to invoke the flag of their motherland.

Ingredients

  • 1- 8 ounce can almond paste
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 4 eggs, separated
  • 1 teaspoon almond extract
  • 2 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • 10 drops green food coloring
  • 8 drops red food coloring
  • 1- 12 ounce jar apricot preserves
  • 6 ounces semisweet chocolate

Directions

Heat oven to 350 degrees F. Grease three 13 x 9 x 2-inch baking dishes; line with waxed paper; grease paper.

Break up paste in large mixer bowl with fork. Add butter, sugar, egg yolks and extract and beat with the mixer until fluffy, 5 minutes. Beat in the flour and salt.

Beat egg whites in a separate bowl until stiff peaks form. Fold into the almond mixture with a wooden spoon or silicone spatula.

Remove 1-1/2 cups batter; spread evenly into one of prepared pans. Remove another 1-1/2 cups batter to small bowl; tint green with coloring and spread in the second pan. Tint remaining 1-1/2 cups of batter red. Spread in remaining pan.

Bake 15 minutes or until the edges are lightly golden; cake layers will each be about 1/4 inch thick. Immediately remove cakes from the pans onto large wire racks. Carefully peel off waxed paper. Cool.

Place red layer on an upturned jelly roll pan. Heat preserves; strain; spread half of the strained preserves over the red layer. Top with the white layer. Spread with remaining preserves. Cover with the green layer, top side up.

Cover with plastic wrap. Weigh down with large wooden cutting board, heavy flat tray or large book. Refrigerate overnight.

Melt chocolate in the top of a double boiler over hot water. Trim cake edges even. Cut cake crosswise into 1-inch-wide strips. Frost the layer side of one strip with chocolate. Turn strip on its side and frost the other (green) side. Let chocolate dry. Cut into 1-inch pieces. Repeat with remaining strips. Makes 6 dozen. Cookies freeze well.


falldinnerparty2

With the weather getting cooler in many parts of the country, we may find ourselves entertaining friends for dinner rather than hosting casual, warm weather BBQs. There are so many good choices in the fall for your menu that it is difficult to know where to begin. Chicken is always a good choice but for a dinner party,  the chicken recipe should be something a little different; something your guests may not have had before – just to keep things interesting. Choose vegetables in season, a side of potatoes, noodles or rice and a great appetizer.

Please find below one of my fall dinner party menu suggestions and the recipes to go with it.

Entertaining Menu

Antipasto Stromboli

Wine: Pinot Grigio or Prosecco

Vinegar Braised Chicken with Pappardelle Noodles

Olive Oil Braised Broccoli Rabe

Wine: Barbera from Emilia-Romagna or a Chianti from Tuscany

Chocolate Hazelnut Biscotti and Cherry Pistachio Biscotti

Fresh Fruit

Espresso

First Course

IMG_0066

Antipasto Stromboli

Ingredients

  • 2 (one pound) pizza dough balls, at room temperature
  • Olive oil
  • 1/4 pound thinly sliced Genoa Salami
  • 1/4 Pound thinly sliced Pepperoni
  • 1/2 pound thinly sliced Provolone Cheese
  • 1/2 cup sliced pickled cherry peppers
  • 1 egg lightly beaten with 1 tablespoon water

Directions

Preheat oven to 400 degrees F. and line two baking sheets with parchment.

On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle. Brush the dough lightly with olive oil.

Use half the meat, cheese and peppers, and cover the dough, leaving a 1/2 inch border.

IMG_0063

Roll the dough up into a log and brush the seam edges with beaten egg.

Leaving the seam at the bottom and pinching the ends closed, place the roll on one of the baking sheets. Complete the other roll in the same manner.

Brush the rolls with the beaten egg mixture and bake for about 20 minutes or until golden brown.

Cool 10 minutes before slicing.

Second Course

dinnerparty

Vinegar-Braised Chicken

Ingredients

  • 8-10 pieces of chicken – combination of bone-in breasts cut in half if large and thighs (skin on or off; your choice)
  • Salt and pepper
  • Flour
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 bunch scallions (green onions), sliced thin
  • 2 cups low-sodium chicken broth
  • 1/2 cup white wine vinegar
  • 2 bay leaves
  • 2 tablespoons chopped parsley
  • 1/2 cup sour cream
  • 8 oz pappardelle noodles

Directions

Preheat the oven to 425°F and position a rack in the upper third.

Coat the chicken in flour and season generously with salt and pepper.

In a Dutch Oven or large ovenproof skillet heat half of the butter and half of the oil. Add half the chicken, skin side up, and cook over high heat until browned, about 5 minutes. Turn and cook the chicken for 1 minute. Remove to a large platter. Repeat with the remaining butter, oil and chicken. When brown place on the platter with the first batch of chicken.

Add the scallions and garlic to the skillet and cook until the onions begin to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper.

Place the chicken on top, skin side up and roast for about 25 minutes, until it is cooked through.

Bring a large pot of salted water to a boil. Add the pappardelle and cook until the al dente stage. Drain. Place the noodles on a large serving platter.

Place the Dutch Oven on top of the the stove and transfer the chicken with a slotted spoon to the  platter with the noodles, arranging the chicken attractively over the noodles.

Bring the mixture in the pot to a boil over high heat and cook until the liquid is reduced by half, about 5 minutes. Add a little of the sauce to the sour cream, mix well and whisk the sour cream into the mixture in the pot. Simmer until the sauce is hot and slightly thickened, about 2 minutes. Do not boil or the sour cream will curdle. Season with salt and pepper. Pour the sauce over the chicken and serve.

dinnerpartybroccoli

Olive-Oil-Braised Broccoli Rabe

Look for broccoli rabe with vibrant green leaves and plump stems.

Serves 8

Ingredients

  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 6 medium garlic cloves, crushed and peeled
  • 2 bunches (1 1/4 pounds each) broccoli rabe, trimmed and cut crosswise into 3-inch pieces
  • 1 tablespoon julienned lemon zest, plus fresh lemon juice for serving
  • Coarse salt
  • Freshly ground pepper
  • 2 cups homemade or store-bought low-sodium chicken stock

Directions

Heat the oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.

Add the broccoli rabe, zest and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add the stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.

Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice.

Dessert Course

dinnerpartydessert

Cherry Pistachio Biscotti

Makes about 36 biscotti

Ingredients

  • 1 1/2 cups unsalted pistachio nuts
  • 1 cup dried tart cherries
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 3 cups all-purpose flour
  • 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
  • 2 tablespoons pure vanilla extract

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.

Place pistachios in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool.

In a large bowl, mix toasted pistachios, cherries, sugars, baking powder and flour.

In a small bowl, whisk eggs and vanilla extract until well blended. Add to the flour mixture. Stir a few times.

Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.

On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush the loaves all over with 1 lightly beaten egg.

Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.

Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.

Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.

Remove the pans from the oven and cool the biscotti completely before storing in an airtight container.

Chocolate Hazelnut Biscotti

Makes about 36 biscotti (3/4-inch-wide cookies)

Ingredients

  • 1 1/2 cups toasted hazelnuts, chopped
  • 1/2 cup mini chocolate chips
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons espresso powder
  • 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
  • 2 tablespoons coffee liqueur

Directions

Position the rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.

Place hazelnuts in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool. Chop the nuts into large pieces.

In a large bowl, mix toasted hazelnuts, chocolate chips, sugars, baking powder, cocoa, flour, cinnamon and espresso powder.

In a small bowl, whisk eggs and coffee liqueur. Add to the flour mixture. Stir a few times.

Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.

On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush loaves all over with 1 lightly beaten egg.

Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.

Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.

Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.

Remove the pans from the oven and cool the biscotti completely before storing in an airtight container.


bread-platter

There is nothing quite so good as a fresh, crusty loaf of bread. If you do not have a great bakery down the street, as I do not, then making your own bread is what I do. Homemade bread is always a hit when I entertain, so I make loaves of bread in advance, wrap them tightly in heavy-duty foil and freeze them for when I will be entertaining. This method works for me and allows me to have the bread available for an antipasto or a first course without having to do this preparation last-minute when there are other foods to prepare. Simply place the frozen bread on the kitchen counter overnight in its wrapping. Just before serving time, heat the oven to 375°F, remove the wrapping and place the bread directly on the oven rack. Immediately spritz water on the bread and the oven walls and heat for 5-10 minutes for a crispy, crusty loaf of bread. Slice and serve.

cloche

longbakerI also like to bake bread in a clay cloche pan because the results are so professional. The cloche mimics a brick oven and turns out loaves of bread with a tender and moist interior and a crispy golden crust. The unglazed clay absorbs heat to ensure even baking on all sides, while the porous surface absorbs moisture to create a crispy crust.

Here are some of my favorite appetizer breads.

Rosemary Olive Sourdough Bread

IMG_0011

Ingredients

  • 1 cup sourdough starter
  • 1 1/2 cups lukewarm water
  • 2 tablespoons olive oil
  • 2 teaspoons instant yeast
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • 3 1/2 cups unbleached all-purpose flour
  • 3/4 cup white whole wheat flour
  • 1 teaspoon crushed dried rosemary
  • 1/2 teaspoon crushed dried oregano
  • 1 cup chopped Kalamata olives or dry cured Italian olives

Directions

Combine all of the ingredients, mixing and kneading to form a smooth dough in an electric mixer.

IMG_0006

Place the dough in an oiled bowl, cover the bowl and allow it to rise until it’s doubled in size, about 90 minutes.

IMG_0007

Shape the dough into a round loaf in a floured board. Place the loaf on the bottom part of a cloche pan. Put the cover on and let rise until very puffy, about 1 hour.

IMG_0009

Towards the end of the rising time, preheat the oven to 425°F. Bake the bread with the cover on for 30 minutes. Remove the cover and bake for an additional 15 minutes or until the bread is golden brown and an instant-read thermometer inserted into the center registers 190°F to 200°F. Remove the bread from the oven and carefully turn the bread out of the pan onto a rack to cool.

Semolina Cheese Bread

semolina

Semolina is the hard grain left after milling the flour and it is used in making puddings, pasta and bread.

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 cup semolina
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons extra virgin olive oil
  • 1 cup lukewarm water
  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded Provolone cheese
  • 1 cup shredded Asiago cheese

Directions

Combine everything but the three cheeses and beat on medium speed of an electric mixer to make a soft, smooth dough.

Add the three cheeses and mix until well combined.

Put the dough in a lightly greased bowl, cover and let rise for about 2 hours, until very puffy.

Shape the dough into a round or oval loaf. Place the loaf on the bottom part of a round or long loaf cloche pan. Put the cover on and let rise until very puffy, about 1 hour.

Towards the end of the rising time, preheat the oven to 425°F.

Bake the bread with the cover on for 30 minutes. Remove the cover and bake for an additional 15 minutes or until the bread is golden brown and an instant-read thermometer inserted into the center registers 190°F to 200°F.

Remove the bread from the oven and carefully turn the bread out of the pan onto a rack to cool.

Garlic And Herb Wheat Bread

garlicbread

Makes 2 loaves

Ingredients

  • 2 1/2 cups warm water
  • 1 tablespoon honey
  • 1 tablespoon salt
  • 2 tablespoons instant yeast
  • 2 tablespoons olive oil
  • 1 tablespoon chopped, fresh rosemary
  • 1 tablespoon chopped, fresh oregano
  • 2 tablespoons minced garlic
  • 3 1/2 cups white whole wheat flour
  • 3 1/2 cups all-purpose flour

Directions

In a large electric mixer bowl add the water, yeast, salt and honey and mix well. Then add the oil, herbs and garlic.

Add half of the whole wheat and half of the all-purpose flour to the yeast mixture. Mix by hand or with the electric mixer’s paddle attachment. Add the remaining flour, a little at a time, until all of it is incorporated. Switch to the dough hook attachment. Continue kneading until the dough is no longer sticky; this should take about 7 to 8 minutes. The dough should be a little tacky but not sticky.

Divide the dough in half and form into two free-form oval loaves or place them in two oiled 9″ X 5″ X 3″ loaf pans . Let rise until double in size, about 40 minutes.

Preheat the oven to 375°F.

Place the loaves in the center of the oven and bake for 40 to 50 minutes or until the bread is golden brown. Test by inserting a toothpick or skewer into the center of each loaf and, if it comes out clean, the bread is ready. Remove the pans from the oven, take the bread out of the pans and place on a rack to cool before slicing.

Cut the bread into ½ inch thick slices and cut in half again to serve on the antipasto tray.

This bread will keep 3 to 4 days in an air-tight container and it freezes well for 2 months.


part12cover

As immigrants from the different regions of Italy settled throughout the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the local communities and later for Americans nationwide.

California

Italians were some of the first European explorers and settlers of California. Italians first came to the state in large numbers with the Gold Rush. While most found little gold, they did find success in farming, fishing, commerce and making wine. Though we often associate Italians in California with San Francisco, the initial Italian settlers established themselves in such diverse communities as Monterey, Stockton and San Diego. Italian fishermen established themselves in fishing villages along the coast.

part12a

Across the state, the Italians also settled the farmlands and played a prominent role in developing today’s fruit, vegetable and dairy industries. By the 1880’s, Italians dominated the industry in the great Central Valley of California. Italian immigrants also left their mark on the California food processing industry. Marco Fontana arrived in the United States in 1859 and along with another Ligurian, Antonio Cerruti, established a chain of canneries under the “Del Monte” label. Most of their workers were Italian and their cannery soon became the largest in the world.

Another enterprising Italian was Domenico Ghirardelli, who traveled through the gold mines in the 1850’s, selling chocolates and hard candies. He settled in San Francisco after the Goldrush and founded the Ghirardelli chocolate empire.

part12d

One of the most inspiring of California’s Italians was Amadeo Pietro Giannini who was born in 1870 to immigrant Italian parents from Genoa. He started the first statewide system of branch banks in the nation by opening branches of his Bank of Italy, in the Italian neighborhoods, across the state. He later changed the name of his bank to Bank of America.

part12c

Many Italian families have made their living from cattle ranching in the Mother Lode foothills at the base of the Sierra Nevada Mountains. One can still find many Italian family ranches in the region.

The Italians also played an important role in developing the olive oil industry in the foothills. The rolling hills of the Gold Country, which resemble the Mediterranean hills of Liguria, are dotted with the remnants of early Italian olive tree orchards and with newly planted trees similar to those found in Italy.

part12b

The California wine industry also owes much to its Italian founders. Italians have been planting vineyards and making wine in America since the early colonial days when Filippo Mazzei planted vineyards with Thomas Jefferson.

Drive down the California vineyard roads and you may think you are in Italy. The Italian winery names that are seen throughout the area stand as a reminder of the contribution of Italian-Americans in the growth of the California wine industry. Some of the most famous names in American wine got their start during the four decades leading up to Prohibition in 1919. Seghesio, Simi, Sebastiani and Foppiano all started in the late 1800s and are still operating today. Giuseppe Magliavacca’s Napa winery was by then a thriving business, Secondo Guasti had established the Italian Vineyard Company and Andrea Sbarbaro had founded Italian Swiss Colony.

Italian-Americans in California kept their vines in the ground and healthy throughout the Prohibition era. When Prohibition ended, they were rewarded but, more importantly, the families that had struggled to maintain their vineyards gave America a jump start in resuming the wine industry. Without the vineyards and the fully equipped wineries, America would have had to rebuild the industry from scratch, an industry that is synonymous with longevity and tradition.

Today, the California wine industry is dotted with Italian names. The Trinchero family name is hidden behind its non-Italian winery name: Sutter Home. Robert Mondavi, Ferrari-Carano, Geyser Peak (owned by the Trione family), Viansa, Cosentino, Atlas Peak (owned by Antinori), Dalla Valle, Delicato, Valley of the Moon, Parducci, Signorello, Sattui, Rochioli, Rafanelli and Mazzocco are all thriving wineries in America.

Recipes From California’s Wineries

part12e

Chilled California Garden Gazpacho

Recipe by Vicki Sebastiani from Viansa Winery.

Serve this course with Barbera, a wine flavored with plum, black cherry, wild berry and oak spice.

Ingredients

  • 1 large cucumber, peeled, seeded and diced
  • 1 large red onion, peeled and diced
  • 1 large red bell pepper, cored, seeded and diced
  • 1 large zucchini, diced
  • 6 large tomatoes, peeled, seeded and diced (about 6 cups)
  • 1/4 cup Italian white wine, such as Pinot Grigio
  • 2 cups tomato juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 large clove garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash Tabasco sauce

Garnish:

  • 1/2 cup sour cream
  • 1/2 cup minced fresh chives
  • 1/2 cup croutons, preferably homemade

Directions

Set aside 1/2 cup each of the chopped cucumber, red onion, red pepper and zucchini. In a blender or food processor combine the rest of the vegetables with the remaining ingredients. Puree slightly, so the vegetables are left a little chunky.

Combine soup with the reserved vegetables, cover tightly with plastic wrap and chill 2 to 3 hours. To serve, top with a dollop of sour cream, a sprinkle of minced chives and several croutons.

Makes 8 cups.

part12h

Risotto Milanese

From the kitchen of Ed Seghesio.

Serve this course with Arneis, which is both the name of the wine and the grape from which it is made. The name means “little rascal” in the Piedmontese dialect, so named because it can be difficult to grow. Arneis has a delicate aroma and flavor of pears, with a hint of almonds. The grape seems to have more acidity in California than in Italy, yielding a crisper wine.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 1 cup Arborio rice
  • 1/2 cup Seghesio Arneis
  • 1 clove garlic, minced
  • 3-1/2 cups chicken stock
  • 1 ounce dried Porcini mushrooms, rehydrated in 1/4 cup chicken stock
  • 1/4 teaspoon saffron
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly ground pepper to taste

Directions

Simmer chicken stock in a separate pan.

Sauté onions in olive oil and butter until onions are clear in a large saucepan. Add the rice to the onions and sauté for 5 minutes, stirring constantly.

Add the wine and garlic to the mixture and allow the liquid to cook down. Then add 1/2 cup of warm stock and the rehydrated porcini mushrooms with their liquid. Allow the liquid to cook down, stirring constantly.

As the liquid simmers, continue adding 1/2 cup of the warm stock. Repeat this process until the rice is tender, approximately 30 minutes.

With the last 1/2 cup of stock, add the saffron. When the rice is tender, stir in the Parmesan cheese and freshly ground pepper to taste. Serve immediately.

Serves 2 as a main dish and 4 as a side dish.

part12f

Grilled Chicken with Tapenade

Recipe courtesy of Louis M. Martini Winery.

Serve with Sangiovese, a Chianti-style wine.

Chicken

  • 1 chicken, about 3-1/2 pounds
  • 1/4 cup tapenade, store-bought or homemade (recipe below)
  • 1 tablespoon olive oil
  • 1 teaspoon minced fresh rosemary
  • Salt and pepper

Directions

Remove the chicken’s backbone (or have the butcher do it). Lay the chicken out flat. With your fingers, gently separate the chicken skin from the breast and thighs but do not detach it completely.

Rub oil all over chicken skin. Spread the tapenade evenly over the breast and thighs and underneath the skin. Season with rosemary, salt and pepper. Cover and refrigerate 3 to 4 hours. Bring to room temperature before grilling.

Prepare a medium-hot charcoal fire. Arrange coals in a ring around the perimeter of the grill and set an aluminum foil drip pan in the center. Grill the chicken over the drip pan for about 20 minutes skin side down, with the grill covered; then turn, cover again and cook until done, about another 10 minutes. Let rest 5 to 10 minutes before cutting into serving pieces. Serves 4.

Tapenade

  • 1/2 pound Greek or Italian black olives, pitted
  • 4 anchovy fillets
  • 2 tablespoons capers, rinsed
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh thyme
  • 4 tablespoons olive oil
  • 2 teaspoons brandy

Directions

Combine all ingredients in a food processor or blender and blend until nearly but not completely smooth. Tapenade should have a slightly coarse texture.

part12g

Hazelnut Biscotti

Recipe courtesy of the Mosby Winery.

Serve with Tocai Friulano, a slightly sweet wine with aromas of honeysuckle and orange blossom along with the flavors of citrus and tropical fruit.

Ingredients

  • 1-1/2 cups whole hazelnuts, toasted, and coarsely chopped
  • 4 eggs
  • 1 cup of hazelnut flour (finely ground hazelnuts, measured  after grinding)
  • 1 tablespoon orange zest
  • 3 cups all-purpose flour
  • 1 tablespoon instant espresso powder
  • 1 1/3 cup granulated sugar
  • 2 teaspoons vanilla
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 2 teaspoons anise seed

Directions

Preheat the oven to 350ºF. Grease 2 baking sheets.  

Combine flour, baking powder, hazelnut flour and salt in the bowl of a food processor. Pulse a few times to blend the ingredients.

In another bowl, cream the butter and sugar together with an electric mixer. Add the eggs to the butter and sugar and beat well.  

Stir in the flour mixture, the coarsely chopped hazelnuts, espresso powder, vanilla and anise seed.  Cover the dough and chill for 1 hour.

Divide the dough into four pieces and shape each into a 9-inch log. Place the logs on the baking sheets and bake in the oven for 35 minutes.

Remove the loaves to a cutting board, cool and cut the pieces crosswise into 3/4” thick slices.

Return the slices, cut side down, to the baking sheets and bake an additional 20 minutes, or until dry and firm. Let the biscotti cool before serving. Store in airtight container for up to two weeks.

Read Part 1

Read Part 2

Read Part 3

Read Part 4

Read Part 5

Read Part 6

Read Part 7

Read Part 8

Read Part 9

Read Part 10

Read Part 11



Sons of Italy Blog

THE Blog for the Italian American Community!

That’s So Jacob

random thoughts 'n things from the life of jacob

Plate it up

food that lifts your mood!!!

Ego Silencer

Silence the Ego and Live Happy and Healthy.

eastbaybounty

Running, books & other write worthy tid-bits

Love, Food & Beer

Teacher by day. Lover of food and beer by... always.

For Your Good Health

Taking care of your most precious commodity: your health.

dominicspoweryoga

Welcome to Dominic's Power Yoga for Health and Fitness Tips plus more!

Silvia's Cucina

Welcome to my authentic Italian home cooking blog

Simple Style Finds

This blog is about what inspires me and hopefully will inspire you too

Rafferty's Rules

Bits & Bobs & Thingamajigs (and other Miscellany)

mycookinglifebypatty

Adventures in Healthy Living

Mama Miyuki Easy Pantsy

Bringing restaurants in to your home

Run4joy59's Blog

Ending chaos, creating balance.

KOSHER LIKE ME

COMING SOON

welcomebackbelly

Because Life Can be Shemomedjamo.

carluzza

Foolish the doctor who despises the knowledge acquired by the ancients. ~Hippocrates

thispixielife

Going Inward While Living a Delicious Life

Food Tours in Parma & Beyond: Food n Wine n Whisky Quality Food Tours

Healthy Living Food Tours - We are leading the way in Magical Gourmet Tours

Jude The Foodie

Living a "Glass Half Full" Life!

AKulinary Blog

Narrative of a Hungry Chef

Gourmet Dad, Don’t Let The Title Fool You

I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.

From Nona With Love

Cooking advice, recipes, scratch cooking and cooking tips

Barbara Melnik Carson

Narrative Sculptor

Living Too Large

Thoughts on food addiction, weight loss, etc

In Her Chucks

Navigating the Journey of Mommyhood, Kitchen Queen and Music Maker in My Chucks!

midatlanticcooking

The Evolution of MId-Atlantic Cuisine

Bear's Journey

One man's adventures on his first ever diet!

marezeram

An amalgamation of good, great, and questionable things

Romancing the Bee

Beautiful Beekeeping, English Cottage Gardening, and Cooking with Honey

Urban Eating

"I've been on a diet for two weeks and all I've lost is two weeks." - Totie Fields

Putney Farm

Get some good food. Cook it. Share with friends. Have a cocktail.

Awareness. Education. Motivation.

Butter Beans Blog

seasonal school meals, fun cooking classes + food & garden summer camp

Foodie Joanie

Cooking is like love; it should be entered into with abandon or not at all. ~Harriet Van Horne

A Vegetarian Foodie's Guide to Life

My Daily Prompt Blog

Where I do my Daily Prompts

DixiesDiary.org

If your a broke,burnt out and unappreciated then this blog is for you. I do everything from product reviews to just whine about booboos

Healthy Food Coach

Healthy eating made easy for you and your family

glitzgirlzglamourguide

"A Girls Glamual to Life"

putraculinary

This WordPress.com site is the cat’s pajamas

spontaneous tomato

from the kitchen & travels of an always-hungry tomato-lover. (updated every other thursday)

Lil' Suburban Homestead

Sharing Our Passion for Sustainable Living on a Budget

THE SCARECROW

The planet is fine, the people are f'ked!

The Thrifty Senyorita

thrifty fashion, style, travel, food, and fun

Yummyfoodmadeeasy

Delicious food made simple for you

Follow

Get every new post delivered to your Inbox.

Join 3,257 other followers

%d bloggers like this: