Healthy Italian Cooking at Home

Category Archives: Beef

winterproduce
Just because the farmers’ markets are closed for winter doesn’t mean you have to do without fresh veggies at the dinner table. Unfortunately, in the winter months, we often retreat from fresh produce, thinking it’s not as available or as tasty. From hearty root vegetables to bright, sweet citrus, winter produce delivers a surprising range of flavorful fruits and vegetables for you to cook. You may be surprised by how many locally grown root vegetables and cabbages are available from cold storage and how many greens are coming out of local cold frames and greenhouses at this time of year. Here are some recipes from appetizers through dessert that use winter fruits and vegetables.

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Winter Vegetable Soup

8 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 2 leeks, white and tender green parts only, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup pearled barley
  • 8 cups vegetable broth
  • 4 cups water
  • 10 thyme sprigs
  • 2 bay leaves
  • 1 1/2 pounds celery root, peeled and cut into 1/2-inch cubes
  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • Salt and freshly ground pepper
  • 1 pound baby spinach
  • 1 teaspoon freshly grated nutmeg

Directions

In a large pot, heat the oil. Add the onion, leeks and garlic and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Stir in the barley. Add the vegetable broth, water, thyme and bay leaves and bring to a boil.

Add the celery root and parsnips and season with salt and pepper. Simmer over moderately low heat until the barley and root vegetables are tender, about 40 minutes.

Stir in the spinach and nutmeg and simmer for 5 minutes. Season the soup with salt and pepper to taste and serve in deep bowls.

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Seafood with Grapefruit-Onion Salad

8 First Course Servings

Ingredients

  • 4 small ruby red grapefruits (about 2 pounds total)
  • 3 tablespoons pickled cocktail onions
  • 2 tablespoons packed flat-leaf parsley leaves
  • Freshly ground pepper
  • 24 sea scallops or medium shrimp (about 2 pounds) or a combination of both
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

Directions

Using a very sharp paring knife to peel the grapefruits, carefully removing all of the bitter white pith. Over a mixing bowl, carefully cut in between the membranes of the  grapefruit sections and let them drop into the bowl. Stir in the pickled cocktail onions and parsley leaves and season with pepper.

Pat the sea scallops or shrimp dry and season them all over with salt. In a large nonstick skillet, heat the olive oil until it is shimmering. Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total. Spoon the pickled onion and grapefruit salad onto small serving plates and arrange the scallops around the salad. Drizzle with additional olive oil and serve at once.

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Stuffed and Baked Acorn Squash

Servings: 8

Ingredients

  • 4 acorn squash (about 1 pound each), halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1 1/2 cups diced celery
  • 2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick
  • 2 Granny Smith apples, peeled and diced
  • 2 teaspoons finely chopped thyme
  • 10 ounces day-old rustic bread—crusts removed, bread cut into 1/2-inch dice (about 6 cups)
  • 7 ounces vacuum-packed cooked chestnuts
  • 1/2 cup chopped parsley
  • 1/3 cup heavy cream
  • 1/3 cup vegetable stock or chicken broth

Directions

Preheat the oven to 350°F. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets covered with parchment paper and roast for about 25 minutes, until just tender.

In a large skillet, melt the butter in the 1 tablespoon of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.

Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.

Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.

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Braised Beef over Butternut Squash Polenta

Ingredients

  • 2 pounds boneless beef chuck shoulder pot roast
  • 2 tablespoons olive oil, divided
  • 2 stalks celery, cut into 2-inch pieces
  • 3 medium carrots, cut into 2-inch pieces
  • 3 medium parsnips (about 12 ounces), peeled and cut into 2-inch pieces
  • 1/2 cup coarsely chopped onion (1 medium)
  • 1/2 cup dry red wine
  • 2 teaspoons snipped fresh rosemary
  • 1 1/2 cups water
  • 1 cup beef broth
  • 2 teaspoons browning and seasoning sauce, such as Kitchen Bouquet
  • 1/3 cup milk
  • 1/4 cup water
  • 1 cup cold water
  • 3/4 cup polenta or yellow cornmeal
  • 2/3 cup butternut squash, fresh cooked or frozen and thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup cold water
  • 1 1/2 tablespoons all-purpose flour
  • Fresh parsley leaves

Directions

Preheat the oven to 325 degrees F. Trim fat from beef. Cut meat into 1 1/2-inch pieces.

In an ovenproof 4-quart Dutch oven heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, until browned, stirring frequently. Remove meat from the Dutch oven.

In the same Dutch oven cook celery, carrots, parsnips and onion in the remaining oil for 5 to 7 minutes or until the vegetables start to brown. Stir in wine and rosemary.

Add the 1 1/2 cups water, beef broth and Kitchen Bouquet; cook and stir over medium heat until boiling, stirring to scrape up any browned bits from the bottom of the Dutch oven.

Place pan, covered, in the oven and bake about 2 hours or until the meat is very tender.

For the polenta:

In a medium saucepan combine milk and 1/4 cup water; bring to boiling. In a medium bowl stir together the 1 cup cold water and polenta or cornmeal. Slowly add the polenta mixture to the boiling milk mixture. Reduce heat to medium low. Stir in squash, salt and pepper.

Cook for 25 to 30 minutes or until mixture is very thick, stirring frequently, and adjusting heat as needed to maintain a slow boil.

To finish the stew:

Stir together the 1/4 cup cold water and flour. Add to the meat mixture. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.

Spoon soft polenta into shallow serving bowls. Top with braised meat and vegetables. Sprinkle with parsley leaves.

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Upside-Down Cranberry-Ginger Cake

Ingredients

Topping:

  • Cooking spray
  • 3/4 cup packed light brown sugar
  • 2 tablespoons butter
  • 1 tablespoon grated peeled fresh ginger
  • 3 cups fresh cranberries

Cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar

Directions

Preheat oven to 350° F.

For the topping:

Heat a 9-inch round cake pan over medium heat and coat the pan with cooking spray. Add brown sugar and the 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook 1 minute, stirring constantly. Remove from heat; arrange cranberries on top of the brown sugar mixture.

For the cake:

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder and salt.

Combine 1/4 cup butter and granulated sugar in an electric mixer bowl; beat at high speed until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add the flour mixture and milk alternately to butter mixture, beginning and ending with the flour mixture; mix well after each addition. Beat in vanilla.

Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form in another bowl. Fold egg whites into batter; pour batter over cranberries in the prepared cake pan.

Bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan 15 minutes; run a knife around outside edge. Place a plate upside down on top of the cake pan; invert cake onto plate.


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The Piedmont region stretches across the great Alpine arc: that includes the Pennine Alps and a portion of the Lepontine Alps. It includes two large hilly areas, the Langhe and the Monferrato. The Po River has its source in Piedmont and the region is crossed by several Alpine streams flowing into the Po. Many Alpine lakes dot the region. In the eastern section one can find two larger lakes: Lago Maggiore and Lago d’Orta. The regional capital is Turin. Other important cities are: Asti, Alessandria, Cuneo, Novara, Vercelli, Biella and Verbania.

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In Turin and in Susa interesting traces of the Roman era can be found. The religious Romanesque-Gothic architecture is remarkable: examples are the Abbey of Vezzolano, the Sacra di San Michele, the Abbey of Staffarda, St. Antonio di Ranverso, St. Andrea in Vercelli and other churches in Saluzzo, Chieri and Ciriè. The Baroque style has greatly influenced the appearance of most Piedmontese cities, especially in Turin.

Some of the major sites in Turin, include the Royal Armory, the Egyptian Museum, the second most important in the world after the one in Cairo, with historical remains of the ancient civilization. The Sabauda Gallery houses pictorial works of the Piedmontese, Dutch and Flemish schools, as well as some valuable Tuscan works, such as the Beato Angelico and the Pollaiolo. The Borgogna Museum houses the works of the local Renaissance painters and the Civic Museum is dedicated to local history and art.

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This northwestern region of Italy, is famous for egg pastas, vitello tonnato, the boiled-meat dish, bollito misto—plus well known red wines like Barolo, Barbera and Barbaresco. Torino (Turin) is a city of interesting contrasts between old the world and the new. The name of Torino is widely recognized as home to the famous Shroud of Torino, housed in the Cattedrale di San Giovanni Battista (“Cathedral of Saint John the Baptist”), but it is also the center of operations for the automobile manufacturers, Lancia and Fiat. Torino’s appeal is heightened even more by the city’s excellent artisan chocolates, no doubt influenced heavily by their proximity to Switzerland.

The valleys and pasture lands, protected in large part by the Alps, offer the ideal locations for growing grains like wheat, corn and rice. The terraced hills lend themselves well to growing grapes and, subsequently, wine production. Freshwater fish and eels are popular in Piedmontese cooking. Pork and pork products are on the table, as is good beef. Cattle thrive in Piedmont, and the dairy industry is strong, creating a love of cheeses, cream, milk and butter. Locals also have a fondness for game meats hunted in the forests. White truffles grow wild there and their distinctive flavor adds earthiness to many recipes.

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The preferred pasta is a narrow handmade noodle called tajarin. They are often simmered in beef broth and topped with butter, grated Grana Padano cheese and shaved truffles. Agnolotti Piemontesi, similar to ravioli, are also popular. These meat and herb filled dumplings are generally served with fresh sage fried in butter and topped with Parmigiano Reggiano.

The flatlands of Piemonte are Europe’s prominent supplier of Carnaroli rice and they are known for their creamy risotto dishes. It is cooked with butter and shaved truffles or made into panissa, a risotto flavored with red borlotti beans, Salam d’la Duja and pork rind. Frogs, meat or vegetables may also be used in rice dishes.

Piemonte produces large numbers of hazelnuts and they are put to good use in cakes and pastries, as well as torrone nougat and chocolates. Candied chestnuts, known as marron glacés, are famous worldwide. Other outstanding desserts include bonèt, a custard cake flavored with coffee or chocolate, panna cotta, a silky custard made with cream and caramel thickened with gelatin and torta gianduia, a decadent hazelnut and chocolate cake made with ground nuts instead of flour. Zabaione is a light custard made with Marsala wine and sweetened egg yolks.

Take a trip through the Piedmont region via the video below.

Piedmont Recipes To Make At Home

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Zuppa di Cipolla al Vino Rosso

Ingredients

  • 1 tablespoon unsalted butter
  • 8 medium red onions, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dry red wine
  • 6 cups chicken broth
  • 16 thin slices baguette
  • 1 cup freshly grated Fontina cheese

Directions

Melt the butter in a heavy, wide pot over medium heat. Add the onions and cook for 25 minutes, or until they are very soft and caramelized; stirring every few minutes to ensure they cook evenly.

Season with the salt and pepper, deglaze with the wine and cook for 5 minutes, scraping the bottom of the pan to incorporate all the liquid into the onions.

Pour in the broth and bring to a boil, uncovered. Cook for 30 minutes, uncovered, stirring once in a while.

Preheat the broiler.

Place 4 slices of baguette in each of 4 oven-proof soup bowls (preferably the sort with a handle). Scatter the Fontina over the bread.

Ladle the soup over the bread and place the dishes under the broiler. Broil the soup for 5 minutes or until the cheese is bubbly. Serve hot. Serves 4.

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Maltagliati with Leek Sauce

6 servings

Ingredients

  • 1 lb all-purpose flour
  • 6 whole eggs
  • 6 leeks, trimmed, cleaned and thinly sliced
  • 2 tablespoons butter
  • 1 cup light cream (half & half)
  • ½ cup or more of grated Parmigiano Reggiano cheese
  • Salt to taste

Directions

Mix the flour and eggs in a mixing bowl or a food processor.

Roll the dough thin by hand or with a pasta machine. Cut the pasta into medium-size diamonds.

In a deep skillet, brown the leeks in the butter.

Cook the pasta in abundant boiling salted water. Fresh pasta cooks quickly in about 2-3 minutes.

Drain and add it to the pan with the  browned leeks.

Add the cream, mix well and finish with a handful of grated Parmesan cheese.

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Pan Roasted Meat with Hazelnuts

Ingredients

  • Pork or veal tenderloin about 2 lbs.(800 grams)
  • 3 ½ oz (100 grams) hazelnuts, chopped plus extra for garnish
  • 2 tablespoons (50 grams) butter
  • 2 cups (1 pint) milk
  • Half an onion, diced
  • 3 tablespoons Marsala wine
  • Salt
  • 5 tablespoons (80 grams) Flour
  • Water

Directions

In a large pot, brown the onion in the butter. Push the onions aside and add the meat and let it brown on all sides.

Add the Marsala wine and let it completely evaporate. Season the meat with salt and add the milk and chopped hazelnuts .

Cover the pan and cook the tenderloin for at least 120 minutes. Remove the meat and set aside.

Prepare a roux by mixing the flour with enough water to make a paste, mix well.

Bring the sauce in the pan to a boil, then whisk in the roux and cook until the sauce thickens, whisking the entire time.

Cut the meat into slices and serve coated with the sauce. Garnish with hazelnuts.

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Salad of Roasted Peppers, Olives and Fontina

Ingredients

  • 3 large yellow bell peppers
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon red wine vinegar
  • Salt
  • White pepper
  • 2 tablespoons sliced, Italian green olives
  • ¼ pound fontina, cut into long strip

Directions

Arrange the peppers on a grill rack above a charcoal fire, on wire racks positioned over the burners of a gas or electric stove, 2 to 3 inches under a preheated broiler, or in an oven preheated to 400 degrees F. Roast them until they are charred all over and tender inside, turning them frequently to insure they blacken evenly, about 30 minutes in the oven, but less time by the other methods. Set aside to cool.

When the peppers are cool enough to handle, using your fingertips, peel off the skins. Cut the peppers in half and remove and discard the stems, ribs, and seeds (Do not do this under running water; it will wash away some of the delicious taste.) Cut the peppers lengthwise into ½-inch-wide strips and place in a bowl. Add the oil, mustard, vinegar, salt and pepper to taste, olives and cheese and toss gently to mix well. Serve at room temperature.

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Baci di Dama (Lady Kisses) Cookies

Ingredients

  • 1 cup hazelnut flour (finely ground hazelnuts)
  • 1 3/4 cups all-purpose flour
  • 11 tablespoons cold butter
  • 1/4 cup sugar
  • Nutella (or any chocolate hazelnut spread)

Directions

In a mixing bowl combine the flours and the sugar. Cut the butter into small chunks and incorporate it into the flour mixture. It is best to use a wooden spoon or your fingers to completely mix the butter with the flour mixture to make the dough.

Place the dough in the refrigerator for 30 minutes. Then take it out and form small balls the size of a quarter. When placing them on the cookie sheet, press down slightly so that they are flattened on one side. They will form a dome shape: flat on one side, rounded on the other.

Bake at 350 degrees F, for about 20 minutes, or until they just start to brown. Remove to wire racks to cool.

After the cookies have cooled spread a thin layer of Nutella on the flat side of the cookie and place another cookie on top, making a sandwich.


pastasauces

In Italian cuisine, a ragù is a meat-based sauce, which is commonly served over pasta. The Italian gastronomic society, l’Accademia Italiana Della Cucina, has documented 14 different ragùs. The commonalities among the recipes are that they are all meat-based and all are used as sauces for pasta. Typical Italian ragùs include ragù alla bolognese (Bolognese sauce), ragù alla napoletana (Neapolitan ragù) and ragù alla Barese (sometimes made with horse meat).

In the northern Italian regions, a ragù is typically a sauce of meat, chopped or ground, and cooked with sautéed vegetables in a liquid. The meats are varied and may include beef, chicken, pork, duck, goose, lamb, mutton, veal or game, as well as offal from any of the same. The liquids can be broth, stock, water, wine, milk, cream or tomatoes and often include a combination of these. If tomatoes are included, it is usually a small amount. Characteristically, a ragù is a sauce of braised or stewed meat that may be flavored with tomato, to distinguish it from a tomato sauce that is flavored with the addition of meat.

In southern Italian regions, especially Campania, ragùs are often prepared with whole cuts of beef, pork and regional sausages, cooked with vegetables and tomatoes. After a long braise (or simmer), the meats are then removed and may be served as a separate course. Examples of these styles of ragùs are the well-known ragù alla Napoletana (Neapolitan ragù) and carne a ragù.

Sometimes a thick meatless, vegetable based sauce is referred to as a ragu, such as mushroom ragu.

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Pork Ragu

This sauce is excellent served over potato gnocchi.

Ingredients

  • 2 pound boneless pork shoulder
  • 1/4 cup extra-virgin olive oil
  • 1/2 tablespoon kosher salt
  • 2 tablespoons chopped garlic (about cloves)
  • 1/2 teaspoon crushed red pepper (chili) flakes
  • 1/2 cup white wine
  • 3 cups canned Italian plum tomatoes, crushed by hand
  • Water
  • 1/4 teaspoon freshly grated nutmeg

Directions

Trim the fat from the exterior of the pork. Cut it into bite-sized pieces, about 3/4-inch cubes, trimming more fat and bits of cartilage as you divide the meat. Pat the pieces dry with paper towels.

Pour the olive oil into a large pan, set it over medium heat and add the pork. Spread out the pieces in the pan and season with the salt. Cook the pork slowly for 15 minutes or so, turning to brown the pieces on all sides.

When the pork is brown, add the chopped garlic and chili flakes. Raise the heat and pour in the white wine, stir and bring to a boil. Add the crushed tomatoes and 1 cup of water; grate the fresh nutmeg over all and stir.

Cover the pan and bring the sauce to a boil, then adjust the heat to maintain a steady simmer. Cook for about 1 1/2 hours or until the pork is tender and the sauce has thickened. If the liquid is still thin toward the end of the cooking time, set the cover ajar and raise the heat a bit to reduce it. Use immediately or cool and refrigerate until needed.

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Mushroom Shallot Sauce

This sauce is excellent for pasta, baked in a lasagna or poured over polenta, cooked into risotto or as a condiment for grilled steak or fish.

Makes 6 cups

Ingredients

  • 2½ pounds fresh mixed mushrooms, small and firm
  • 1/2 ounce dried porcini, soaked in 1 1/4 cups warm water
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary, a tender stem about 4-inches long
  • 1 sprig fresh sage, with 4 big leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 cup shallots, finely chopped
  • 1 medium onion, finely chopped (about 1 cup)
  • 1/2 teaspoon salt, plus more to taste
  • 1/3 cup tomato paste
  • 1 cup dry Marsala
  • Freshly ground black pepper
  • 4 cups hot meat or vegetable broth

Directions

Squeeze out the soaked porcini and slice them into pieces about 1/4-inch wide. Strain the soaking water and set aside.

Clean, trim and slice the fresh mushrooms into thin slices, barely 1/4-inch wide.

Tie all the fresh herb sprigs together with piece of kitchen twine.

Put the oil and butter in the large skillet or saucepan and place over medium heat. When the butter melts, add the onions and shallots and 1/4 teaspoon of salt and stir well. Cook slowly for 6 minutes-stirring often-until they’re soft, wilted and shiny, without any brown color.

Add the fresh mushrooms and porcini to the pan and sprinkle with 1/4 teaspoon salt. Add the herb bouquet, raise the heat a little and cover the pan. Cook, covered for about 3 minutes, so the mushrooms release their liquid.

Uncover and continue to cook over fairly high heat, stirring frequently, until the mushrooms shrink and the liquid evaporates, 5 minutes or more. When the pan is dry and the mushrooms begin to brown, clear a spot, add the tomato paste and stirring,cook for a minute or so, then stir it into the mushrooms.

Pour in the Marsala and stir constantly until the wine evaporates. Add the porcini mushroom water and 2 cups of the hot stock. Bring to a boil, stirring up any caramelization in the pan. Lower the heat to keep the sauce bubbling gently and cover the pan. Cook for about 20 minutes, occasionally stirring and adding stock to keep the mushrooms covered in liquid; expect to add at least a 1/2 cup, if not more.

Uncover the pan and cook for another 20 minutes, maintaining a simmer and adding stock as needed. Remove the herb bouquet and discard it. Taste and add salt, if needed, and freshly ground black pepper to taste.

Use the sauce immediately or let it cool. Store it in the refrigerator for a week or freeze, for use within several months.

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Neapolitan Ragu

Ingredients

  • 2 pound boneless pork butt or shoulder, in 1 piece
  • 2 teaspoons salt, divided, more to taste
  • Pepper
  • 2 tablespoons finely minced parsley
  • 1 pound onions, chopped
  • 4 cloves garlic
  • 1/3 cup chopped pancetta
  • 1/4 cup chopped prosciutto
  • 1/4 cup olive oil
  • 2 cups dry red wine
  • 1 (6-ounce) can tomato paste
  • 1 cup crushed tomatoes
  • 1/2 pound Italian sausage, crumbled

Directions

Season the pork all over with 1 teaspoon salt and pepper to taste.

In a food processor, chop together the parsley, onions, garlic, pancetta and prosciutto to make a very coarse paste.

Heat the olive oil in a Dutch oven over medium-low heat. Add the seasoning paste and another teaspoon of salt and cook until no more liquid appears when the paste is stirred, about 7 minutes.

Add the pork roast, cover and reduce the heat to low. Cook, turning every 15 minutes, until the meat is lightly browned and the onions have begun to color, about 1 hour.

Add the red wine, place the cover back but leave ajar and continue cooking until the wine reduces to a thick sauce, about 1 hour, stirring occasionally.

If, after 1 hour and 15 minutes, the wine has not reduced sufficiently, remove the roast to a plate, increase the heat to medium-high and cook the sauce until it thickens.

Reduce to low heat, stir in the tomato paste, 2 or 3 tablespoons at a time, stirring in each addition until it mixes into the sauce and darkens to a brick color. Stir in the crushed tomatoes, return the roast to the pan if previously removed and cover. Continue to cook, turning the meat every 30 minutes and stirring the sauce until the meat is tender enough to be easily pierced with a meat fork, 2 to 2 1/2 hours. If the sauce dries out too much and the meat begins to stick to the bottom of the pan, stir in a tablespoon or two of water.

Remove the roast to refrigerate and reheat when dinner is served, if desired. Crumble the Italian sausage into the sauce and cook until the sauce is a deep red color and thickened, stirring occasionally, about another hour. (The dish can be prepared to this point and refrigerated overnight.)

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Winter Squash and Tomato Sauce

Ingredients

  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup sliced shallots
  • 1 tablespoon chopped garlic
  • 1/4 teaspoon crushed red pepper (chili) flakes, or to taste
  • 2 cups chopped canned Italian tomatoes
  • 1 1/2 to 2 pounds (about 5 cups) winter squash, peeled and cut into small cubes
  • 1/2 cup white wine
  • 1/4 cup mascarpone cheese, at room temperature, optional
  • 8 ounces ziti or penne cut pasta
  • Freshly chopped parsley or Parmesan cheese, for garnish

Directions

Put the olive oil in a large skillet over medium heat. Add shallots, garlic and pepper flakes and cook for about 1 minute; add the white wine and cook for a few minutes.

Add the tomatoes and squash and season with salt and pepper.

When the squash is tender, about 20 minutes or so for small cubes. Remove the pot from the heat and mash the sauce with a potato masher.

Stir in the mascarpone cheese, if using. Keep warm while the pasta cooks.

Bring a large pot of salted water to a boil and cook the pasta until it is al dente.

Mix the sauce and pasta together and serve garnished with parsley or Parmesan cheese.

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Sicilian Pesto

If fresh basil is not available in your market this time of year, substitute with fresh flat leafed parsley and 1 tablespoon dried basil.

Ingredients

  • 1 pint cherry tomatoes
  • 3/4 cup sliced almonds, toasted
  • 1/2 cup packed basil leaves, (see substitute above)
  • 1/2 cup finely grated parmesan, plus more for serving
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons golden raisins
  • 2 tablespoons capers, drained
  • 1/4 teaspoon crushed red chili flakes
  • 3 anchovy fillets in oil, drained
  • 2 cloves garlic, chopped
  • 1 pepperoncini (Italian pickled pepper), stemmed, seeded, and roughly chopped
  • Kosher salt and freshly ground black pepper, to taste
  • Short pasta, such as corkscrew or penne

Directions

Place the cherry tomatoes in a food processor and process until finely chopped; pour tomatoes into a fine strainer and drain off excess juices. Return the pulp to the processor.

Process the tomato pulp along with the almonds, basil, Parmesan, olive oil, raisins, capers, chili flakes, anchovies, garlic and pepperoncini in a food processor until finely ground.

Season with salt and pepper.

Bring a large pot of salted water to a boil over high heat, add pasta and cook, stirring, until al dente. Drain, reserving ¼ cup cooking water, and transfer pasta to a large bowl along with the pesto; toss to combine, adding a couple of spoonfuls of pasta cooking water, if needed, to create a smooth sauce.

Transfer to a large serving platter or individual bowls and serve with more Parmesan cheese.

 


Northern italy

Northern italy

Central italy

Central italy

Southern Italy

Southern Italy

The diverse nature of Italy’s landscape accounts for its attractiveness which has made the country a popular place to visit. The country is a peninsula with a unique shape, extending into the waters of the Mediterranean, that is surrounded by seas on all three sides. On the south-western corner of the country is located the Tyrrhenian Sea, while the Adriatic Sea is on the north-eastern side. In the south-eastern area is the Ionian Sea and the Ligurian Sea is located in north-west Italy.

Italy has two major mountain ranges, the Alps and the Apennines. The natural position of both these mountain ranges is in the shape of an arc and this semicircular topography strengthens the northern boundaries of Italy against any possible foreign invasions. Mont Blanc, 4810 meters or 5,781 feet above sea levels, is the highest Italian mountain summit. The country also has two volcanoes, among which Mount Vesuvius, close to Naples, is presently in a dormant state. The other volcanic peak in Sicily, Mount Etna is still very active.

Next to the mountains and the seas, come the valleys and the plains . The Italian plains, known as the Padan Plain, contains one of the longest rivers in Italy – the Po (652 km) and its numerous tributaries, mostly flowing down from the Alps and Apennines to join it. Some of the tributaries of the Po River like Mincio, Dora Baltea, Trebbia and Secchia bring extensive alluvial deposits onto the plains, increasing its fertility and making it ideal for cultivation.

Po Valley

Po Valley

Lake Como

Lake Como

Italy is also a land of lakes. The largest lake in Italy is Lake Garda that covers an area of 142 sq. mi./370 km² and, another, is Lake Como, a major tourist attraction. All these fresh water lakes add to the scenic beauty of the land, making it more and more inviting to tourists.

Northern and southern Italy are very different in climate. The south has very warm weather while in the north the weather is cold for a good portion of the year. Dry pasta, like spaghetti and rigatoni, is found more in the southern areas because it is easier to dry pasta in warm weather. Since it is more difficult to dry pasta in the north, fresh pastas, like pappardelle and tagliatelle, are more popular. Other types of pasta popular in the north are stuffed pastas, such as ravioli. The climate also affects the types of food and plants that grow in Italy. Some plants, like olive trees grow better in warm weather. Olive trees do not grow well in the northern areas where it is cold. In the south olive oil is used while in the north butter and lard are used in place of olive oil. Because of the gradually sloping hills in Parma, the consistent dry breeze make it an ideal location for curing and aging pork products, such as Prosciutto di Parma. The weather in southern Italy is conducive to growing vegetables and chilis that like hot weather conditions.

Italian Olive Trees

Italian Olive Trees

Although Italians are known throughout the world for pizza and pasta, the national diet of Italy has traditionally differed greatly by region. Italy has 20 regions and I will be writing about them in the future. From the early Middle Ages, Italy consisted of separate republics, each with different culinary customs. These varying cooking practices, which were passed down from generation to generation, contributed to the diversity of Italian cuisine. Italy’s neighboring countries, including France, Austria and Yugoslavia, also contributed to differences in the country’s cuisine. Pride in the culture of one’s region, or campanilismo, extends to the food of the locality and regional cooking styles are celebrated throughout the country.

The mountainous regions of the north feature hearty, meaty fare. The Veneto’s coastal lowlands provide mussels and clams and the lakes and waterways inland provide a tremendous variety of fresh water fish, in addition to ducks and other wild birds. You’ll find a southern meal isn’t complete without a pasta course, while the north prefers gnocchi, risotto and polenta dishes. Cooking ranges from boiling and frying through slow braising and stewing and, in the latter cases, northern cooks use much less tomato, preferring to use wine or broth as the liquid and chopped herbs for flavor. The results can be elegant and the same holds true for roasts, especially those that contain winter vegetable stuffings.

In Central Italy the summers are hotter and longer than those of the North and, consequently, tomato-based dishes are more common than they are further north; at the same time, the winters are chilly inland, making it possible to grow leafy vegetables that reach their best after it frosts, for example black leaf kale. Though there are braised meats and stews, in much of central Italy the centerpiece of a classic holiday meal will be a platter of mixed grilled or roasted meats, with poultry, pork or beef, especially in Tuscany, where the renowned Chianina cattle graze the fields. In Lazio, on the other hand, the platter will likely have lamb, which may also be present on Umbria and the Marche table.

Central Italy also has a rich specialty farming tradition, with many crops that are difficult to find elsewhere, including farro, an ancient grain domesticated by the Romans and saffron, whose distinctive sharpness adds considerably to many dishes. The area, which is almost entirely hilly or mountainous, also boasts massive chestnut stands on the steeper slopes; chestnuts were in the past one of the staple foods of the poor and even now roasted chestnuts are a wonderful treat in winter, as are the dishes made with fresh chestnut flour.

In the sun-drenched south, you will find more Greek and Arabic influences, with a cuisine featuring fragrant olive oils and many varieties of tomatoes both fresh and dried, spiked with hot peppers and seasoned with basil and oregano. Historically the South is known for shepherding and lamb and kid play a much more important role in the diet than they do in much of the rest of Italy. Fish in many coastal areas dominate. Sicilians add citrus, raisins, almonds and exotic spices that set their cuisine apart. The Spaniards’ influence, most notably saffron, is found throughout the south and also in Milan and Sardinia where they once ruled.

Classic Regional Recipes

regional carbonade

Carbonade

A classic northern Italian stew.

Ingredients

  • 2 pounds (800 g) lean beef, cubed
  • 2 medium-sized onions
  • Bay leaf
  • 2 cloves garlic
  • Freshly ground nutmeg
  • Pinch of powdered cinnamon
  • Pinch of sugar
  • Flour
  • Beef broth
  • 2 cups full-bodied dry red wine
  • 1/4 cup unsalted butter
  • Salt and pepper
  • Directions

Flour the beef and brown the pieces in the butter, taking them out of the pot with a slotted spoon and setting them aside when brown.

Slice the onions into rounds and brown them in the same pot, add a ladle of broth and simmer until the broth has evaporated. Add the meat, the spices, the bay leaf, salt and add a pinch of sugar. Then add the wine, bring it all to a boil, reduce the heat to a slow simmer and cook, covered, adding more broth as necessary to the meat submerged.

After about 2 hours or when the meat is tender, add a grinding of pepper and serve it over polenta.

Yield: 4 servings

regional pasta

Spaghetti Aio Oio

A central Italian traditional dish.

Ingredients

  • 2 cloves of garlic, minced, or more to taste
  • 1/2 a dried chili pepper, crumbled, or more to taste
  • 1/3 cup extra virgin olive oil
  • 1 pound spaghetti
  • Grated Parmigiano or Pecorino Romano, optional

Directions

Bring 6 quarts of salted water to a boil and add the spaghetti. Meanwhile, mince the garlic, crumble the red pepper and sauté them in the oil until the garlic begins to turn a light brown.

Turn off the heat (the garlic will continue to brown; you don’t want it to over brown and become bitter).

When the spaghetti is cooked to the al dente stage, drain, transfer to a serving bowl and toss with the sauce.

Serve with grated Parmigiano or Pecorino Romano on the side; some people like it, whereas others, especially traditionalist Romans, shudder at the idea.

4-6 servings

regionalpizza

Pizza Margherita

A southern Italian staple.

To make the dough for 2 12-inch pizzas, you’ll need:

  • 1 package (2 1/4 teaspoons, or about 20 grams) active dry yeast
  • 1 1/3 cups (330 ml) warm (105-115 F, or 42-45 C) water
  • 3 1/2 cups (400-430 g) all-purpose flour
  • 2 tablespoons olive oil
  • A healthy pinch of salt

For the topping for each pizza, you’ll need

  • 1/2 cup tomato sauce or chopped canned tomatoes
  • Quarter pound of shredded mozzarella
  • 4 fresh basil leaves.

Directions

Begin by dissolving the yeast in the water, in a large mixing bowl; let it stand for 5 minutes. Add the remaining ingredients and mix, either by hand or with a mixer set to low-speed, until the ingredients are blended. Hand-knead the dough or mix it with a dough hook setting the speed to low for about 10 minutes, or until the dough is smooth and elastic. Coat the insides of another bowl with olive oil and turn the dough in it to coat it in oil, then cover with plastic wrap and set it in a warm place to rise for an hour or until it doubles in volume.

Preheat the oven to 475 F (250 C) — if you are using a baking stone it should heat for at least 45 minutes. Otherwise grease and dust two flat baking sheets with corn meal. Divide the dough in half, shape each half into a ball and let rest for 15 minutes. Then shape them into disks, stretching them out from the center on a floured surface. Do not roll them, because rolling toughens the dough.

Ladle and spread a half cup of tomato sauce or chopped canned tomatoes over the dough, add the cheese and basil and bake for 15 – 20 minutes.

If you’re using a baking stone and have a baker’s peel, lightly flour it, slide the pizza onto it and transfer it to the stone with a shake — the flour will keep the dough from sticking. If you don’t have a peel, use a flat cookie sheet instead, lightly flouring it, to transfer the pizza from the work surface to the stone.

If you’re using metal baking pans you should bake the pizza towards the bottom of the oven.


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Meatloaf does not enjoy the very best reputation in the food world. Why? because it can be dry or lack flavor. A well made meatloaf is delicious and makes wonderful sandwiches.

Some important tips to help you make a good meatloaf:

Don’t handle the mixture too much. If you over mix the ground meat it will compact, squeezing liquid out during cooking, resulting in a tougher, drier loaf.

Meatloaf consists of three basic ingredients: ground meat, a binder like bread crumbs or oatmeal and a liquid. Soak the binder in the liquid before adding it to the meat. Then you won’t end up with dry chunks of bread in your meatloaf – one of the most common complaints about meatloaf.

When you’re making meatloaf from ground turkey or chicken, you must add lots of binder or the loaf will be too compact and heavy. For traditional meatloaf recipes, you can use all ground beef or add ground pork to the mixture for a little lighter texture and a more interesting loaf. Make sure your meat mixture is not too lean. Aim for about 15 percent fat.

Adding other ingredients to a meatloaf will help add moisture and flavor and make the texture lighter. Plus you’ll get more vitamins and minerals in each serving! You can add mashed or grated carrots or potatoes, diced and cooked onions, chopped tomatoes, chopped mushrooms, cooked spinach and cheese. The meatloaf might not hold together as perfectly with these add-ins, but it will taste fabulous. And seasonings are so important.

After the meatloaf is cooked (when it reaches an internal temperature of 160 degrees), let the meatloaf sit for 15 minutes before serving. This allows the juices to redistribute so the texture is moist and tender.

Here is what you need for basic meatloaf:

2 pounds of ground meat: any combination of beef, pork, lamb, ham, sausage, turkey, chicken

Baking dish, loaf pan or broiler pan and a saute pan for the vegetables

Flavoring ingredients: herbs, spices, sautéed vegetables

Binder: dried bread crumbs, fresh bread slices, oats,

Liquid ingredients: eggs, milk, tomato sauce, ketchup, broth

Brush a glaze across the top of your meatloaf to make the meat more moist

An instant-read thermometer for testing the temperature of the cooked meatloaf

Classic Meatloaf

Ingredients

  • 1 tablespoon olive oil; more for the baking pan
  • 1/2 cup finely chopped onion
  • 1 1/2 teaspoons minced garlic
  • 1 lb. ground beef, 85-percent lean
  • 1/2 lb. ground veal or turkey
  • 1/2 lb. ground pork
  • 1/2 cup ketchup
  • 1 tablespoon Dijon-style mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 3/4 cup fresh breadcrumbs made from firm country white bread
  • 1 egg
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 3 slices uncooked bacon

Directions

Heat the oven to 350°F.

In a small skillet, heat the oil; add the onions and cook over medium heat until soft, about 4 min. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon and add the cooled onion-garlic mixture. Mix with your hands just until the ingredients are combined. Don’t overwork the meat.

Oil a rimmed baking pan or jelly roll pan, turn the meat mixture out onto the pan and shape it into a large oval loaf. Place strips of bacon across the shaped loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 60-75 minutes. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. Slice and serve.

Variations

For a little extra color, sauté 1 cup diced red, green or yellow bell peppers along with the onions and garlic; when cool, fold them into the rest of the mixture.

The simple addition of 1/4 cup shredded basil and 1/4 cup grated Parmesan cheese will offer another level of flavor or you could add a tablespoon of a favorite fresh herb, such as thyme or rosemary.

Here are some additional ways to make a meatloaf:

turkey_meatloaf

Mushroom Turkey Loaf

Serves 6.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 pound cremini mushrooms, sliced
  • Coarse salt and ground pepper
  • 2 small leeks or 1 large, white and light-green parts only, thinly sliced, washed and dried
  • 2 garlic cloves, minced
  • 1 cup shredded Italian fontina cheese (4 ounces)
  • 1 slice day-old bread, cubed
  • 1 large egg
  • 1 tablespoon finely chopped fresh sage leaves, plus extra for garnish
  • 1 1/2 pounds ground turkey

Directions

Preheat oven to 350 degrees.

In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper; transfer to a large mixing bowl.

Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with the mushrooms and let cool.

Add fontina cheese, bread, egg, and sage to the bowl with the mushrooms and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt and 1/4 teaspoon pepper. Turn out mixture onto a parchment-lined rimmed baking sheet and use your hands to form turkey mixture into a 10-inch loaf.

Bake until cooked through, about 45 minutes or until a thermometer inserted in the center reads at least 160°F. Let rest 10 minutes before serving. Garnish with extra sage leaves, if desired.

mediterranean-meat-loaf

Italian Meatloaf

Ingredients:

  • 1- 8 ounce jar sliced roasted red peppers, drained, finely chopped and 2 tablespoons reserved for the top
  • 1/4 cup chopped black or green olives
  • 1/2 large onion finely chopped
  • 1 large garlic clove, minced
  • 1 ½ cups dried seasoned Italian bread crumbs
  • 1 egg, lightly beaten
  • 1/2 cup marinara sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 pounds lean ground grass-fed beef
  • Chopped parsley for garnish

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine the finely chopped roasted red peppers, olives, onion, garlic, bread crumbs, egg, marinara sauce, Italian seasoning, salt and black pepper. Add ground beef; mix well.

Shape into a loaf in a glass baking dish (8”x4”). Bake, uncovered, for 1-1/4 to 1-1/2 hours or until an instant-read thermometer inserted in the center of the meat loaf registers 160 degrees F.

Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf; loosen meat loaf from sides of pan and turn out onto a serving platter. Sprinkle reserved chopped peppers and chopped parsley on top, slice and serve.

Old-fashioned-Glazed-Meatloaf

Vegetable Filled Meatloaf with BBQ Glaze

Ingredients

  • 3 tablespoons olive oil
  • 1 large zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 5 cloves garlic, smashed to a paste with a little coarse salt
  • 1/2 teaspoon crushed red pepper flakes, divided
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1/4 cup chopped fresh parsley leaves, plus more for garnish
  • 1 pound ground pork
  • 1 pound ground beef chuck
  • 1 cup panko (Japanese) bread crumbs
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 1/2 cup ketchup

BBQ Glaze

  • 1/2 cup ketchup
  • 1 teaspoon hot pepper sauce
  • 1/4 cup cider vinegar
  • 3 tablespoons packed brown sugar

Directions

Preheat oven to 425 degrees F.

For the Glaze: combine all ingredients in a small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, the crushed red pepper flakes, salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, the 1/2 cup of ketchup and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Brush half the glaze over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours or until a thermometer inserted in the meat loaf reads 160°F.

Remove from the oven and brush with the remaining glaze. Let rest for 10 minutes before slicing.

sausage meatloaf

Rolled Italian Sausage Meat Loaf

Ingredients

  • 3/4 lb lean ground beef
  • 1 1/4 lb Italian sausage, mixed hot and sweet, casings removed
  • 1 egg
  • 1 cup marinara sauce
  • 1/4 cup Italian seasoned bread crumbs
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese (8 oz)
  • 2 cups loosely packed fresh baby spinach leaves

Directions

Heat oven to 350°F.

In large bowl, mix ground beef, sausage, egg, 1/2 cup of the marinara sauce, the bread crumbs and pepper together.

On a large piece of foil, pat mixture to a 12×8 inch rectangle.

Sprinkle evenly with shredded cheese; gently press into meat. Top with spinach leaves.

Starting at the short end, roll up tightly, using the foil to start the roll and tucking in spinach leaves; seal ends. Place seam side down in an ungreased 12×8 inch (2 quart) glass baking dish.

Bake 1 hour. Spread remaining sauce over the top. Bake 15 minutes longer or until a thermometer inserted in the meat loaf reads 160°F. Let stand 5 to 10 minutes before serving.


beans_pole_kwintus

Romano beans are a form of flat snap bean which originated in Italy. Specialty grocers and farmers’ markets sometimes carry them and they can also be grown at home, assuming you live in an area with a Mediterranean climate. They are usually available in late summer and fall. They are also readily available frozen in most markets.

Like other snap beans, Romano beans are supposed to be eaten whole. They are considered ripe when they make a crisp “snap” if they are broken in half, and they have a very mild flavor and a tender texture. These beans are often braised with other vegetables and eaten as a side dish. They can also be added to soups, stews, stir fries and an assortment of other dishes. These beans can also be pickled.

You may also hear these legumes referred to as Italian flat beans or Italian snap beans, but don’t confuse them with fava beans, which are sometimes labeled as “Italian broad beans.” These snap beans are flattened, rather than rounded, as one might expect. To use Romano beans, snap or trim off the ends and rinse the pods to remove any dirt from the field. These beans can be lightly cooked to retain their crunchy texture or cooked until they are extremely tender. However, overcooking will cause the beans to turn into a tasteless mush, so  take care when preparing them in braised and other long-cooked dishes.

In addition to being available in classic green, Romanos also come in yellow and purple, for cooks who like to play around with different colors in their cooking. When selecting Romano beans in the market, look for crisp specimens with even coloration and no soft spots or signs of mold. Limp, listless beans should be avoided and the beans should be stored in paper bags and used within a few days for best results.

How to Steam

Step 1
Rinse Romano beans under running water to wash away any debris. Drain the beans in a colander.

Step 2
Set a steamer basket in a large cooking pot with 1 inch of water in the bottom. Turn the heat to high, and bring the water to a boil.

Step 3
Chop the stem and tips of the beans off with a sharp paring knife while the water is heating. Cut the beans into 1- to 1 1/2-inch sections. For an attractive visual effect, hold the knife at a 45-degree angle to the beans, to cut sections on the diagonal.

Step 4
Place the bean pieces in the steamer basket. Set the lid on the pot, and cook for three to four minutes.

Step 5
Remove the lid, and test the beans tenderness with the tip of a sharp knife. If the beans are not yet soft, use a spoon to rotate the pieces at the top of the steamer basket to the bottom, nearer the water. Cover with the lid, and cook for another two to three minutes.

Step 6
Drain the beans in a colander and serve immediately, seasoned with salt or salt substitute and fresh-ground black pepper to taste.

How to Boil

Step 1
Fill a large pot half full of water, add 1 to 2 tsp. salt, and cover the pot with a lid. Bring the water to a full, rolling boil over high heat.

Step 2
Add washed Romano beans that have been cut into 1- to 2-inch pieces to the pot of boiling water.

Step 3
Boil bean pieces until tender. Remove the bean pieces from the pot with a slotted spoon, and serve promptly.

How to Braise

Step 1
Cook onions, celery, carrots or any other garnish or vegetable you prefer, in olive oil over medium heat until golden.

Step 2
Add additional flavorings such as tomatoes or minced garlic, then add cut Romano beans. Add seasonings of your choice to taste.

Step 3
Simmer over medium-low heat for 40 to 50 minutes, stirring occasionally, until the beans are soft and most of the moisture has evaporated. Cool your braised Romano beans for five to 10 minutes before serving.

Tips

  • If you are using the steamed beans in a cold salad recipe, place the drained beans in a large bowl filled with cold water and ice. Allow the beans to cool completely before draining in a colander.
  • If you have both small and large beans to cook, separate them into two batches for cooking because the thicker ones take longer to become tender.
  • Add cooked garbanzo beans or potatoes to braised Romano beans to make a hearty entrée.

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Sautéed Romano Beans

Servings: 4

Ingredients

  • 1 pound Romano beans
  • 3 tablespoons olive oil, divided
  • 2 tablespoons minced shallots
  • 2 cloves garlic, minced
  • 1/4 cup loosely packed fresh oregano leaves
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup cherry or grape tomatoes
  • 1/2 teaspoon balsamic vinegar

Directions

Rinse the beans under cold running water. Drain, leaving any water clinging to the beans. Trim the ends and set aside.

In a large skillet, heat 2 tablespoons of the olive oil. Add the shallots and sauté over medium heat about 1 minute. Add the garlic and continue to sauté for 30 to 45 seconds, until tender and fragrant but not browned. Remove the sautéed shallots and garlic from the pan with a slotted spoon, pressing any excess oil back into the skillet. Set aside.

Add the remaining 1 tablespoon oil to the skillet. Once the oil is hot, add the beans, oregano leaves, salt and pepper to taste. Sauté over medium heat, stirring frequently until the beans are browned in spots and tender but retain some crispness, about 10 to 12 minutes. Stir in the tomatoes and cook 2 minutes. Stir in the sautéed shallots and garlic. Cook just until aromatic, about 30 seconds.

Remove the pan from heat and let the beans cool slightly. Stir in the balsamic vinegar and allow contents to cool to room temperature. Remove the salad from the pan to a serving platter.

braised-romano-beans1

Braised Romano Beans

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/2 cup minced celery
  • 1/2 cup minced carrot
  • 1 cup minced red onion
  • 1 clove garlic, crushed
  • 2 sprigs fresh rosemary
  • 1 teaspoon tomato paste
  • 1 cup canned crushed Italian tomatoes
  • Salt and freshly ground black pepper
  • 1 1/2 pounds romano beans (flat green beans), ends trimmed

Directions

Heat oil in a deep skillet or a shallow three-quart saucepan. Add celery, carrot and onion and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 25 minutes. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.

Add beans, setting them in pan all in one direction. Add 1/2 cup water. Bring to a simmer. Baste beans, season with salt, reduce heat to low. Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes. Adjust seasoning and serve hot or at room temperature.

Yield: 6 servings.

Three-bean-pasta-e-fagioli

Romano Bean Vegetable Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 2 minced cloves of garlic
  • 2 chopped celery stalks
  • 2 chopped carrots
  • 5 cups chicken stock
  • 1 cup  water
  • 1 can (28 oz)  diced plum tomatoes
  • ½ teaspoon dried oregano
  • 3/4 cup small pasta, cooked
  • 16 oz frozen romano beans, partially defrosted
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 teaspoon each salt and pepper
  • Grated Parmesan cheese

Directions

In large saucepan or Dutch oven, heat oil over medium heat; cook onion, garlic, celery and carrots, stirring often, until onion is softened, about 5 minutes.

Stir in stock, water, oregano and tomatoes bring to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Cook pasta in boiling salted water until al dente. Drain.  Add pasta, chickpeas, romano beans, salt and pepper to the soup and cook until the beans are heated.

Serve sprinkled with Parmesan cheese.

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Braised Chicken With Romano Beans

Ingredients

  • 4 chicken thighs, trimmed
  • 1/4 cup flour
  • 1 tablespoon olive oil
  • 1/3 cup dry red wine
  • 1/2 lb romano beans (You can also use frozen)
  • 3 garlic cloves
  • 1 (14 1/2 ounce) cans chopped tomatoes
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon fresh rosemary
  • 1/3 cup kalamata olive, sliced in quarters
  • Salt and pepper

Directions

Heat olive oil in a pan that has a cover. Trim the chicken thighs of extra fat, cut in half if possible, and season with salt and pepper.

Lightly dust the chicken with flour and fry over medium high heat until well browned, but not too much. Any burning is very apparent in the dish, so keep it brown, not black. Turn and finish browning.

Deglaze pan with the wine until most of the liquid is gone.

Trim Romano beans and cut on the diagonal into 1 1/2 inch pieces. Toss into pan and stir to get the cooking going. After a couple of minutes, toss in the peeled and crushed garlic. Stir another 2 minutes being careful not to burn the garlic.

Add the tomatoes and juices to the pan along with the rosemary, garlic, and additional salt and pepper as desired.

Bring to a simmer and reduce heat. Cover the pan, but leave the lid slightly ajar. Allow to cook on low heat (keep a simmer going) for 20 minutes.

Add the olives and cook an additional five minutes.

539w

Italian Green Bean and Meatball Stew

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 3 pounds ground beef or turkey
  • 1 cup seasoned Italian breadcrumbs
  • 1/4 cup freshly grated Parmesan, plus extra for topping
  • 1 bunch parsley, stemmed and finely chopped
  • 2 eggs
  • 3 cans (28 ounces each) Italian peeled tomatoes, crushed 
  • 2 1/2 cups chicken stock
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper
  • 4 pounds small red potatoes, skin on, cut into 1-inch pieces
  • 3 pounds Italian green beans, cut into 1 1/2-inch pieces

Directions

Heat oven to 400 degrees F

Meanwhile, in a large bowl, mix the meat with the breadcrumbs, Parmesan, parsley and eggs. With clean hands, work the mixture well. Shape it into 1 inch meatballs and place on  greased baking sheets. Bake for 20 minutes or until brown and cooked through.

In a soup pot, heat the oil and cook the onion, stirring often, for 10 minutes or until it begins to brown. Add the tomatoes and chicken stock. Stir well. Cook over medium heat until the mixture comes to a simmer. Add salt and red pepper. Add the potatoes and simmer for 10 minutes or until tender.

Add the green beans and the meatballs. With the back of a ladle, gently press the meatballs into the liquid so they’re just submerged. Try not to break the potatoes or meatballs. Cover and simmer gently for 1 hour. Serve with shaved parmesan cheese over the top.


dutch_oven_campfireWEB

Dutch ovens are cylindrical, heavy gauge cooking pots with tight-fitting lids that can be used either on a range top or in the oven. The heavy metal or ceramic construction provides constant, even and multi-directional radiant heat to the food being cooked inside.

The term “Dutch oven” is something of a misnomer in that the pots are neither Dutch nor actual ovens. Rather, it refers to the casting process developed in Holland by which brass vessels were cast in dry-sand molds. In 1704, an Englishman by the name of Abraham Darby traveled to the Netherlands to observe how the thick-walled cast-iron pots were made and, eventually, patented a similar process for use in England and its American colonies.

A Dutch oven has the advantage of using one pot from start to finish — you can sear protein in the same pan you use to braise. When using a Dutch oven, you can braise on the stove top or in the oven. Almost any cooking task can be performed in a Dutch oven.

All of my recipes below are cooked on top of the stove but you could easily finish the braising process in the oven. Cover and place the Dutch Oven on the middle of a rack in an oven that has been pre-heated to 300° Fahrenheit and follow the cooking times below.

How to Make Dutch Oven Recipes in a Slow Cooker.

Converting from a Dutch Oven to a slow cooker is easy. If a recipe has any searing, sauteing or deglazing steps, complete those steps in a pan on the stove top. After adding the liquid, transfer everything to the slow cooker. For recipes that call for either stove top simmering or an oven temperature of 300 degrees F or more, set your slow cooker to HIGH. For recipes under 300 degrees F, use the LOW setting. Slow cookers prevent liquid from evaporating, so sauces come out thinner than in a Dutch Oven.

SLOW COOKER DUTCH OVEN
12 hours/Low 3 hours/325° F
10 hours/Low 2 1/2 hours/325° F
8 hours/Low 2 hours/325° F
6 hours/Low 1 1/2 hours/325° F
5 hours/Low 1 hour, 15 min./325° F
4 hours/Low 1 hour/325° F
4 hours/High 2 hours/325° F
3 hours/Low 45 min./325° F
3 hours/High 1 1/2 hours/325° F
2 hours/Low 30 min./325° F
2 hours/High 1 hour/325° F
1 hour/Low 15 min./325° F
1 hour/High 30 min./325° F

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Quick Cooking Pork and Vegetable Stew Italiano

4 servings

Ingredients

  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 lbs boneless pork loin cut into 3/4-inch cubes
  • 2 tablespoons olive oil, divided
  • 1/2 onion, medium, chopped
  • 2 stalks celery, thinly sliced
  • 1 green bell pepper, chopped
  • 2 cups fresh mushrooms, sliced
  • 1 tablespoon chopped garlic
  • 2 medium zucchinis, halved lengthwise, cut into 1/2-inch slices
  • 1 cup canned diced Italian tomatoes
  • 14 1/2 oz canned low sodium chicken broth
  • 1 tablespoon fresh basil , torn
  • 2 teaspoons fresh oregano, chopped

Directions

Combine flour, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside.

Heat 1 tablespoon oil in a Dutch Oven over medium-high heat. Add onion, celery, green pepper and mushrooms. Sauté for 5 minutes, until vegetables are softened. Add garlic and sauté for another 30 seconds. Transfer vegetables to a bowl and set aside.

Heat remaining oil over medium-high heat. Sauté pork on all sides, until golden brown, about 5 minutes.

Return sautéed vegetables to the pot. Add zucchini, tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until pork is tender. Stir in basil and oregano, season with salt and pepper and serve.

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Italian Vegetable Stew

6 servings

Ingredients

  • Half of a 1-lb. loaf sourdough bread, torn into 2” pieces (about 6 cups)
  • 1 bunch collard greens, center ribs and stems removed
  • 1 bunch Tuscan or other kale, center ribs and stems removed
  • Kosher salt
  • 2 tablespoons olive oil, divided, plus more for serving
  • 2 medium carrots, peeled, finely chopped
  • 2 celery stalks, finely chopped
  • 1 leek, white and pale-green parts only, chopped
  • 4 cloves garlic cloves, chopped
  • ½ teaspoon crushed red pepper flakes
  • 1 28-oz can diced Italian tomatoes
  • 8 cups low-sodium vegetable broth
  • 3 15-oz. cans cannellini (white kidney) beans, drained and rinsed
  • 4 sprigs thyme
  • 1 sprig marjoram or oregano
  • 1 bay leaf
  • Freshly ground black pepper
  • Shaved Parmesan (for serving

Directions

Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.

Cook greens separately in a large pot (Dutch Oven) of boiling salted water until slightly softened, about 3 minutes per batch. Cool. Squeeze out excess water; roughly chop. Set aside.

In the empty pot heat 2 tablespoons oil over medium heat. Add carrots, celery and leek; stir often until softened, 8–10 minutes.

Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes, broth, beans, thyme, marjoram, bay leaf and reserved greens; season with salt and pepper.

Bring to a boil, reduce heat and simmer until flavors meld and soup thickens slightly, 40–50 minutes. Discard herb sprigs and bay leaf.

Just before serving, gently stir bread into the soup. Divide among bowls, top with Parmesan and drizzle with oil.

DO AHEAD: Stew can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Store bread airtight at room temperature.

628x471

Spicy Cioppino

For 2

Ingredients

  • 6 fingerling potatoes, quartered
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons flour
  • 1 small sweet onion, sliced
  • 1 jalapeno, minced
  • 2 garlic, minced
  • 1/2 teaspoon each dried oregano and basil
  • 1 teaspoon hot paprika (or half cayenne and half smoked paprika)
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup dry white wine
  • 1/2 cup clam juice
  • 1/2 cup heavy cream
  • 2 fresh plum tomatoes seeded and finely diced
  • 1 white fish fillet (cod, halibut, grouper) diced (about 8 ounces)
  • 6 sea scallops and 6 peeled shrimp, patted dry 
  • 6 mussels and 6 small clams
  • 2 tablespoons capers, rinsed
  • 2 tablespoon minced fresh parsley and/or basil
  • Sourdough bread

Directions

Place potatoes in a Dutch Oven, cover with water and bring to a boil over high heat. Reduce heat and simmer until tender, 8-10 minutes. Drain and set aside.

Add 1 tablespoon oil onion, garlic and jalapeno to the pan and stir to coat. Reduce heat to medium-low and cook, stirring often, until vegetables soften, about 4- 5 minutes.

Increase heat to medium-high, add seasonings, salt and pepper, wine, clam juice and tomatoes; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring often, for 6 to 8 minutes.

Add the clams and mussels and cook until the shellfish open.

Season fish, shrimp and scallops with salt and pepper. Add the fish, shrimp and scallops, cooked potatoes, cream and capers to the pot, return to a simmer and cook until heated through and white fish is cooked, about 2-3 minutes. Garnish with parsley, if desired. Serve with sourdough bread.

1201se-cf-italian-beef-stew-m

Italian Beef Stew

8 servings

Ingredients

  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon minced garlic
  • 1/4 cup all-purpose flour
  • 2 pounds boneless chuck roast, trimmed and cut into cubes
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup dry red wine
  • 4 cups diced Italian tomatoes
  • 1 1/2 cups lower-sodium beef broth
  • 1/2 cup water
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 8-ounce package whole cremini mushrooms, quartered
  • 3/4 cup (1/4-inch-thick) slices carrot
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped parsley

Directions

Heat 1 tablespoon oil in a Dutch Oven.

Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper and dredge in the flour.

Add half the beef to the pan; sauté 6 minutes, browning on all sides. Remove from the pan to a bowl. Repeat procedure with oil and beef.

Add the remaining 1 teaspoon oil to the pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly.

Add wine to the pan and bring to a boil, scraping bottom of the pan (about 5 minutes). Return meat to the pan. Add tomatoes and the next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.

Uncover and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil and parsley.

chickpea-stew-646

Chickpea and Chicken Stew

Ingredients

  • 2 tablespoons olive oil
  • 2 skinless, boneless chicken thighs, sliced into ½ inch thick lengths
  • Kosher salt
  • 3 large garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 3/4 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 15-ounce cans chickpeas, rinsed, drained
  • 1/2 cup diced, drained roasted red peppers from a jar
  • 2 tablespoons fresh lemon juice
  • 2 cups 1′ cubes country-style bread
  • 3 tablespoons coarsely chopped flat-leaf parsley

Directions

Heat 2 tablespoons oil in a Dutch Oven over medium-high heat. Season chicken with salt; add to the pot and cook, turning once, until browned, about 8 minutes. Transfer to a plate.

Reduce heat to low and add garlic and cook, stirring often, until fragrant, 30–60 seconds. Add oregano, tomato paste and red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved, browned chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 10-12 minutes.

Add chickpeas to the pot; bring to a simmer and cook for 5 minutes. Add diced red peppers. Stir in lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Divide bread cubes among bowls. Ladle stew over. Garnish with parsley.

 



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