Healthy Italian Cooking at Home

Category Archives: Beef

Bologna's Piazza Maggiore

Bologna’s Piazza Maggiore

This Italian region comprises the historical areas of Emilia and Romagna. Half the territory is formed by the Apennines and the other half is a large plain, which reaches east to the Adriatic Sea. The coastline is flat and sandy with lagoons and marshy areas.

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Emilia-Romagna is one of the wealthiest and most developed regions in Europe, with the third highest GDP per capita in Italy. Bologna, its capital, has one of Italy’s highest quality of life standards. Emilia-Romagna is also a cultural and tourist center, being the home of the University of Bologna, the oldest university in the world. Its cuisine is renowned and it is home to the automotive companies of Ferrari, Lamborghini, Maserati, Pagani, De Tomaso and Ducati.

 Lamborghini Gallardo

Lamborghini Gallardo

Popular coastal resorts such as Rimini and Riccione are located in this region. Other important cities include Parma, Ferrara, Modena, Piacenza, Ravenna, Forlì and Reggio Emilia.

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Despite being an industrial power, Emilia-Romagna is also a leading region in agriculture, with farming contributing 5.8% of the region’s agricultural products. Cereals, potatoes, corn, tomatoes and onions are the most important products, along with fruit and grapes for the production of wine (of which the best known are Emilia’s Lambrusco, Bologna’s Pignoletto, Romagna’s Sangiovese and white Albana). Cattle and hog breeding are also highly developed.

Castell’Arquato

Castell’Arquato

Tourism is increasingly important, especially along the Adriatic coastline and the art museum cities. Since 187 B.C., when the Romans built the 125-Mile Roman Road/Via Emilia, this thoroughfare has taken travelers throughout the region and connected them with the major trading centers of Venice, Genoa and central/northern Europe. This main roadway crosses the region from north-west (Piacenza) to the south-east (Adriatic coast), connecting the main cities of Parma, Reggio Emilia, Modena, Bologna and the Adriatic coast.

Emilia-Romagna gave birth to two great musicians, one of the most important composers of music, Giuseppe Verdi and Toscanini, the famous conductor. Marcella Hazan, one of the foremost authorities on Italian cuisine, was born in 1924 in the village of Cesenatico in Emilia-Romagna. She earned a doctorate in natural sciences and biology from the University of Ferrara.  Her cookbooks are credited with introducing the public in the United States and Britain to the techniques of traditional Italian cooking. She moved to New York City following her marriage to Victor Hazan and published her first book, The Classic Italian Cook Book, in 1973.

 Verdi Theater in Busseto


Verdi Theater in Busseto

Cesena

Cesena

The most popular sport in Emilia-Romagna is football. Several famous clubs from Emilia-Romagna compete at a high level on the national stage: Cesena, Parma and Sassuolo. With 13 professional clubs in 2013, the region is only bettered in terms of a number of professional clubs by Lombardy. It also has 747 amateur clubs, 1,522 football pitches and 75,328 registered players. Another sport which is very popular in this region is basketball and teams from Emilia-Romagna compete in the Lega Basket Serie A. Zebre rugby club competes professionally in the Guinness Pro 12 league. The club’s home ground is located in Parma.

Take a tour of Emilia-Romagna with the video below.

The Cuisine of Emilia-Romagna

The celebrated balsamic vinegar is made in the Emilian cities of Modena and Reggio Emilia, following legally binding traditional procedures. Parmigiano Reggiano (Parmesan Cheese) is produced in Reggio Emilia, Parma, Modena and Bologna, while Grana Padano is produced in the rest of the region. Prosciutto di Parma is Italy’s most popular ham, especially beyond Italy where it’s widely exported. With its roots going back to 100 BC, when a salt-cured ham was mentioned in the writings of Cato, Prosciutto has a long and hallowed history in the Parma province.

Prosciutto di Parma

Prosciutto di Parma

Antipasto is optional before the first course of a traditional meal and may feature anything from greens with prosciutto and balsamic vinegar to pears with Parmigiano-Reggiano cheese and balsamic vinegar. Pasta is often the first course and Emilia-Romagna is known for its egg and filled pastas, such as tortellini, lasagna and tagliatelle. In some areas of Romagna rice is eaten, with risotto taking the place of pasta. Polenta, a cornmeal-based dish, is common both in Emilia and Romagna.

Seafood, poultry and meats comprise the second course. Although the Adriatic coast is a major fishing area (well-known for its eels and clams), the region is more famous for its meat products, especially pork-based, that include: Parma’s prosciutto, culatello and Felino salami, Piacenza’s pancetta, coppa and salami, Bologna’s mortadella and salame rosa, Modena’s zampone, cotechino and cappello del prete and Ferrara’s salama da sugo. Reggio Emilia is famous for erbazzone, a spinach and Parmigiano Reggiano pie and Gnocco Fritto, flour strips fried in boiling oil and eaten in combination with ham or salami.

GNOCCO FRITTO WITH PARMA HAM

Gnocco Fritto with Parma Ham

From grilled asparagus with Parma ham to basil/onion mashed potatoes or roasted beets and onions, vegetables play a major role in Emilia-Romagna side dishes. Residents boil, sauté, braise, bake or grill radicchio and other tart greens. They also serve a cornucopia of other vegetables, including sweet fennel, wild mushrooms, zucchini, cauliflower, beets, tomatoes, potatoes, peppers, onions, chard, sweet squashes, cabbage, eggplant, green beans and asparagus.

Sweet pastas may be a dessert or a side dish. Rich tortes, almond and apple cream tarts, sweet ravioli with winter fruit and strawberries & red wine often find their way to the table. Regional desserts include zuppa inglese (custard-based dessert made with sponge cake and Alchermes liqueur) and panpepato (Christmas cake made with pepper, chocolate, spices, and almonds).

Barrels of  Traditional Balsamic Vinegar

Barrels of traditional Balsamic Vinegar

Some differences do exist in the cuisines of Emilia and Romagna. Located between Florence and Venice and south of Milan, Emilia has lush plains, gentle hills and a cuisine that demonstrates more Northern Italian influences and capitalizes on the region’s ample supply of butter, cream and meat that is usually poached or braised. The Romagna area includes the Adriatic coast, part of the Ferrara province and the rugged mountain ranges. Food preferences follow those found in central Italy, with olive oil used as a base for many dishes, plenty of herbs and a preference for spit roasting and griddle baking.

TRADITIONAL RECIPES OF EMILIA-ROMAGNA

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PUMPKIN RAVIOLI (CAPPELLACCI)

4 servings

FOR THE PASTA

  • 10 oz all-purpose flour
  • 3 eggs
  • Pinch of salt

FOR THE FILLING

  • 2 lbs pumpkin, baked and the flesh scooped out
  • 7 oz grated Parmigiano Reggiano cheese
  • Nutmeg to taste
  • 2 oz butter
  • Salt to taste
  • 1 egg

For the pasta:

Mix the eggs, flour and a pinch of salt until thoroughly combined.

Roll out into thin sheets on a pasta machine and cut into squares, about 2.5 inches a side.

For the filling:

Mix the baked pumpkin pulp with the egg, the grated cheese and the nutmeg.

Put the filling on half the squares of pasta and top with another square. Press the edges with a fork to seal.

Cook them in abundant salted water and season with melted butter, sage and grated cheese.

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BEEF FILLET WITH BALSAMIC VINEGAR SAUCE

4 servings

Ingredients

  • 1 ¾ lb beef fillet
  • 1 ½ oounces all-purpose flour, plus extra for coating the meat
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 cup beef broth
  • Salt to taste
  • Chopped parsley for garnish

Directions

Cut the fillet into four equal slices and flatten slightly with a meat pounder. Coat the meat in flour and shake to remove any excess. Put the fillets on a greased plate, then salt them.

Heat a large skillet and cook the fillets on both sides over very high heat, sprinkling each with some of the balsamic vinegar.

In a separate saucepan, combine the remaining vinegar, the beef broth and the flour. Heat, stirring constantly, until thickened.

When the fillets are cooked, cover them with the sauce and garnish with parsley.

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ERBAZZONE (SAVORY GREENS PIE)

This pie is often served with slices of prosciutto.

4 servings

Ingredients

  • 2 lbs spinach
  • 7 oz grated Parmigiano Reggiano cheese
  • 1 oz olive oil
  • Salt and pepper to taste
  • 1 oz pancetta, chopped fine
  • 1 ¾ oz butter
  • 3 ½ oz lard
  •  1/2 onion, about 2/3 cup
  • 1 clove of garlic
  • Box frozen puff pastry (2 sheets), defrosted overnight in the refrigerator

Directions

Preheat the oven to 350°F.

Cook the spinach in boiling salted water until tender. Drain well and chop the spinach. Squeeze well to dry.

Sauté butter, lard and onion in a skillet. Add the spinach and garlic and cook for five minutes. Cool. Then, mix with some grated Parmesan, the olive oil, pepper and salt.

Lay one sheet of pastry in a rectangular oven-dish (about the size of the pastry sheet; cut to fit, if needed). Spread the filling over the dough. Dot the top of the filling with the pancetta. Cover with the second pastry sheet. Press down lightly.

Bake at 350°F until the pastry is golden, about 30 minutes.

Serve hot or warm.

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CIAMBELLA (RING CAKE)

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • Grated zest of 1/2 a medium orange
  • 1/2 cup orange juice
  • Powdered sugar

Directions

Preheat the oven to 350°F. Grease and flour a 9-inch ring mold or a springform pan and set aside.

In a medium bowl, whisk together the flour, almond flour, baking powder and salt to thoroughly combine them and set aside.

Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly in both directions for about 30 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Whisk in the extracts and zest, followed by the orange juice.

Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.

Pour the batter into the prepared pan and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning.

The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched and a cake tester inserted in the center comes out clean.

Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack. Dust with powdered sugar before serving.


 

groceryFrom the 1940s on, the children of Italian immigrants could be found in all regions of the U.S., in almost every career and in nearly every walk of life. My parents were born in Elizabeth, NJ and my father lived in the Italian section of the city, called Peterstown. This section of the city was home to Italian grocery stores, produce stands, meat markets, fresh fish markets and poultry stores. When he married my mother, they moved to another part of the city.

As a child, I remember my father taking me shopping with him on Saturday mornings, where we would go to many of the Italian shops in Peterstown. He would purchase meat, chicken, cheese, bread and Italian cold cuts. I remember being overwhelmed by all the products that were crowded on to the shelves in those tiny stores. My father would stop and talk to many of his friends along the way and visit his relatives who still lived in Peterstown. On these excursions, he always bought me an Italian Ice at Di Cosmos’ store, a landmark in the area.

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Grocery stores were among the first businesses opened in the early Italian immigrant settlements, providing the staples of Italian cuisine: e.g., olive oil, pasta and canned tomatoes. But traditional Italian markets and delis served more than just the shopping needs for the Italian immigrants. They were also community centers, substitutes for the piazza, that is, places where Italians could meet friends and paesani (fellow townspeople), exchange news and speak some Italian.

Traditional markets were more likely to sell local and Italian American products than imported (cold cuts, cheese, oil) and more likely to sell reasonably priced products than the more exclusive labels at the upscale markets.

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However, in the 1980s Italian brands such as, De Cecco pasta from Abruzzo, bottles of Coltibuono Olive Oil from Tuscany and Chianti Ruffino wines began appearing in the Italian markets. Many older markets also diversified their inventories by carrying other ethnic foods as well. “A1″ in San Pedro, for instance, carried many products for Croatians as well as for Italians; “Bay Cities” in Santa Monica carried many Greek and Middle Eastern foods; “Sorrento” also served Italian Argentines and other Latin Americans.

The memorabilia on the walls: family photos, posters of World Cup Italian Teams, Italian or regional maps, a portrait of the Pope and tourist posters of Italy, would often identify a market as a more established Italian immigrant locale.

New York

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Successive waves of Italian immigration beginning a century and a half ago have blessed New Yorkers with the country’s best collection of Italian markets. While many of these shops can be found right in Manhattan, others are located in Brooklyn, Queens and the Bronx. If you need to find an obscure pasta shape, this is your place. Choose among two dozen types of canned Italian tomatoes to make the sauce. A rainbow of Italian olive oils can also be found, as do seasonal items, like fresh black truffles and fresh porcini mushrooms. Additionally, a cured meat department, usually in the back of the store, offers hard-to-find cold cuts like culatello, a cured ham and other types of salamis.

In 1940, when Mayor Fiorella LaGuardia wanted to get pushcarts off the streets, he created a string of indoor markets, of which the Arthur Avenue Retail Market was one and is one of the few remaining today. Some stalls specialized in veal and variety meats, such as tripe and calf’s liver, while other stalls sold dried pastas and southern Italian prepared foods,that included pizzas, pastas and seafood salads.

Philadelphia

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The Italian Market is the popular name for the South 9th Street Curb Market, an area of South Philadelphia featuring many Italian grocery shops, cafes, restaurants, bakeries, cheese shops, butcher shops, etc. The Italian Market, frequently referred to simply as 9th Street, had its origins as a marketplace in the late 19th and early 20th centuries.

This area, outside the original boundaries of Philadelphia, was an area where the immigrants settled. Italian immigrants began to move into the area around 1884, when Antonio Palumbo began receiving Italian immigrants into his boardinghouse. Shops along 9th Street opened up shortly afterward to cater to the new Italian community and they have remained in the area to this day, with many of the present vendors tracing the founding of their businesses back to the first decade of the 20th century.

Cleveland

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In its earliest days, Gallucci’s was as much a neighborhood grocer as it was an “Italian” store. Starting with a wooden cart, founder Gust Gallucci first opened a shop on Cleveland’s West Side — then, during the mid-1920s, the family moved to Cleveland’s Haymarket District. Close to the city’s produce district, Gallucci’s also served the sprawling immigrant neighborhood on Cleveland’s Near East Side, once called Big Italy.

Gallucci’s grew into a gathering place for newcomers from Italy. There, shoppers and clerks spoke the language of the old country, even though the Italian spoken was broken into scores of regional dialects. More importantly, they could find familiar products unavailable in most other stores — fresh or dried pastas, fat links of sausage, imported cheeses, olive oils and vinegars and familiar table wines.

Chicago

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The Graziano grocery business dates back, approximately, to the same year the Italian Superior Bakery opened on Western Avenue, about 1933, but it was part of the Italian community on Grand Avenue. The business was founded by Jim Graziano, who immigrated to the States in 1905 from Bagheria, a town on the northern coast of Sicily.

The first Jim Graziano left the business to his sons, Fred and Paul, and now Fred’s son and grandson, both named Jim, are keeping the business alive and well. J.P. Graziano Grocery Co. has for some time been a wholesaler and an importer specialising in Italian foods and, as such, is well-known in local food industry circles. Specialties include olives, cheese, large sausages and baccalà (dried codfish).

Indianapolis

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Italian immigrants, John Bova Conti and his wife Josie, operated the J. Bova Conti Grocery at 960 S. East Street. According to, Indianapolis Italians, by James J. Divita (Arcadia Publishing, 2006), Josephine Mascari, a widow, and her son, Tommaso, were experiencing hardships in operating their grocery on Virginia Avenue. John Bova Conti moved in to run the store and ended up marrying the widow. It was not until the 1920s that they rented a small, wood-frame grocery with an adjacent residence. Signs on the store and visible goods, included Wonder and Yum Yum bread, fruit, macaroni, olives, cheese, Coca-Cola and East End Dairy products.

The store’s business ledger for 1924 through 1927 (housed at the Indiana Historical Society) indicates that many products were imported from Italy and distributed to other stores around the state. According to author Divita “After visiting relatives in Indianapolis, customers from smaller towns would stop at Bova Conti’s to buy 20 pounds of dry pasta to last them for a month. Among the store’s attractive prices were one gallon Berio olive oil, $3; one bottle, Florio Marsala, $2.25; five pounds, Sicilian caciocavallo cheese, $3.75 and one case Brioschi, 75 cents.”

Hibbing

groceryhibbing

Guilio Forti was one of thousands of Italians who immigrated to Minnesota’s Iron Range in the early 1900s hoping for a better life. But Guilio, already 50, was too old to work in the mines as others did. So he put the skills he’d learned as a baker in Rome to work and started Sunrise Bakery in 1913. From their North Hibbing location, the Forti family distributed Italian and Vienna bread by horse-drawn carriages to the mines.

Each generation contributed new ideas and products to the business. Guilio’s son, Vincent, added mechanization and a line of pastries, donuts and cakes. Vincent’s son, Thomas, together with his wife, Mary, created a deli that featured imported delicacies and foods long cherished by the Iron Range’s diverse immigrant population. And now their son, Tom—the fourth generation Forti—is helping Sunrise bring its Italian entrees, pastas, sauces and other ethnic specialties to locations throughout Minnesota.

New Orleans

SAMSUNG CAMERA PICTURES

Not only had Sicilians established roots in the French Quarter, but those seeking to farm the land moved upriver from the city, to Kenner. These men were called “truck farmers,” because their land was far enough away from the city that they had to haul their crops in by wagon, later trucks. They would sell their produce in the Farmer’s Market, stopping for lunch at one of the groceries along Decatur Street. The groceries would lay out cold antipasti spreads during the day to sell for lunch.

In 1906, Salvatore Lupo opened the Central Grocery at 923 Decatur Street. He began to combine some of the antipasti items, such as mortadella, cheese, ham and olive salad, on loaves of round Italian bread, creating the now-famous Muffuletta sandwich. The truck farmers could pick up a muffuletta and, essentially, eat their antipasti as a sandwich on the return drive to Kenner. Other groceries and restaurants picked up on the muffuletta, which became a New Orleans institution, second only to the po-boy.

Colorado

grocerycolorado

in the 1880s, at twenty years of age, Carl L. Stranges immigrated to the United States from Italy. After his arrival in the United States, he moved to Grand Junction and resided there his whole life. Carl Stranges opened his grocery store in the southwestern portion of the downtown area, often referred to as “Little Italy”, due to the concentration of Italian residents and Italian-owned businesses in the area.

Three other grocery stores and an icehouse were located within a two-block area of the Stranges store. Carl Stranges owned and managed the grocery until shortly before his death in 1942. He willed the store to his niece and her husband who continued to operate the store until 1963.

Stockton

grocerystockton

Italian immigrants owned and operated groceries and delis in Stockton, CA just as they did across the country. Genovese immigrants, Joseph & Emilio Silva, operated a grocery store on Main and East Streets from 1890-1925 and a number of their wholesale providers were also Italian. Caesar Gaia, born in 1892 near Torino, left home at the age of seventeen to follow his brother Frank who left for California years earlier.

Gaia first worked on a ranch in Gilroy before moving to Stockton in 1914. He, along with Louis Delucchi, bought E. Fontana’s Ravioli Factory which later became the site of Gaia & Delucchi at 320 East Market St. The grocery featured ravioli, salami and other Italian specialities for their customers in San Joaquin county.

Los Angeles

grocerylosangeles3

The first Italian to arrive in Los Angeles was known to be Sardinian-born, Giovanni Leandri, in the 1820s. He operated a shop on Calle de los Negros, an alley situated near Old Chinatown. Many of the first wave of Italian immigrants lived in boarding houses in the area around what is now part of the Arts District and Civic Center. In the 1890s, Italian-Americans bought homes and opened businesses in El Pueblo, Sonora Town, Dogtown, Lincoln Heights, Solano Canyon and Victor Heights.

The corner of College Street and Broadway has been home to Little Joe’s since 1927.  Little Joe’s began as the Italian-American Grocery Company, established at Fifth and Hewitt, by Charley Viotto in 1897. The deli counter evolved into a full-fledged restaurant, named after, then, co-owner Joe Vivalda.

Cooking From The Italian Deli

The hero sandwich is one of the standout achievements of Italian-American cuisine. Taking a French baguette — which became faddish in Italian-American bakeries around 1920 — and loading it up with cold-cuts, produced a final product that was as American as it was Italian, though nothing like it had ever been seen in the Old Country before.

There were also hot versions that often included fried meat cutlets, fried calamari, eggplant parm and the great Italian-American invention –  meatballs. The heroes were aimed at working men who needed thousands of calories to fuel their back-breaking work. The hero/sub/grinder/hoagie is here to stay and will be a main feature at parties on Super Bowl Sunday, next month.

Italian Hero

Sal, Kris, & Charlie's Deli 33-12 23rd Avenue Astoria, NY

Ingredients

  • 1/2 large onion, thinly sliced
  • One 12-inch loaf soft Italian bread
  • 5 tablespoons red wine vinegar
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/4 pound deli-sliced provolone cheese
  • 1/4 pound deli-sliced Genoa salami
  • 1/4 pound deli-sliced boiled ham
  • 1/4 pound deli-sliced mortadella
  • 1/4 pound deli-sliced capicola
  • 1/2 head iceberg lettuce, finely shredded
  • 1/4 to 1/2 cup sliced pickled pepperoncini
  • 3 plum tomatoes, thinly sliced
  • 1 teaspoon dried oregano

Directions

Soak the onion slices in a large bowl of cold water for 15 minutes.

Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half.  Season with salt and pepper.

Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.

Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

Antipasto Salad

grocerysalad

Ingredients

  • 1 large head iceberg lettuce, coarsely chopped
  • 1 (1-inch) slice (about 1/2 pound) deli ham, cut into cubes
  • 1 (1-inch) slice (about 1/2 pound) turkey breast, cut into cubes
  • 1 (1-inch) slice (about 1/2 pound) deli hard salami, cut into cubes
  • 1 (1/2-inch) slice (about 1/2 pound) provolone cheese, cut into cubes
  • 1 (16-ounce) jar peperoncini, drained
  • 1 (6-ounce) can pitted black olives, drained
  • 1 (7-ounce) jar roasted red peppers, drained and cut into 1/2-inch strips
  • 1 pint grape tomatoes, cut in half
  • 1 cup Italian dressing

Directions

In a large bowl, combine all ingredients except the dressing; mix well. Add dressing and toss until well coated. Serve immediately.

Chicago Italian Beef Sandwiches

grocerybeef

Ingredients

The beef
1 boneless beef roast (sirloin or round), about 3 pounds with most of the fat trimmed off

The rub

  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper

The juice

  • 6 cups of hot water
  • 4 cubes of beef bouillon 

The sandwich

  • 10 soft, hoagie rolls, sliced lengthwise but hinged on one side or a loaf of Italian bread 
  • 3 medium-sized green bell peppers
  • 1 tablespoon olive oil
  • 1 cup hot giardiniera

Directions

Mix the rub in a bowl. Coat the meat lightly with vegetable oil, sprinkle the rub generously on the meat and massage it in. There will be some left over. Do not discard it; it will be used in the juice.

Put a rack just below the center of the oven and heat the oven to 325°F.

Pour the 6 cups of water into a pan and heat it to a boil on the stove top. Dissolve the bouillon in the water. Add the remaining rub to the pan.

Pour the water mixture into a 9 x 13″ baking pan. Place a meat rack in the pan. Place the roast on top of the rack above the juice. Roast until the interior temperature is about 130°F for medium rare, about 40 minutes per pound.

While the meat is roasting, cut the bell peppers in half and remove the stems and seeds. Rinse and cut into 1/4″ strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom of the pan, about 1 tablespoon. When they are getting limp and the skins begin to brown, in about 15 minutes, they are done. Set aside at room temperature.

Remove the roast from the oven. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, and place it in the coldest part of the refrigerator. Let it cool for a few hours or long enough for the meat to firm up. This will make slicing easier. Chill the juice, too, in a separate container. Slice the meat against the grain as thin as possible.

Taste the juice. If you want, you can thin it with more water or make it richer by cooking it down on top of the stove. In Chicago beef stands, it is rich, but not too concentrated. Then turn the heat to a gentle simmer. Soak the sliced meat in the juice for about 1 minute at a low simmer.

To assemble the sandwich:

Start by spooning some juice directly onto the bun. Then layer on the beef, generously. Spoon on more juice. Top it with bell peppers and giardiniera. Serve with plenty of napkins.

Deli Style Italian Meatball Subs with Peppers

grocerymeatball

2 servings

Ingredients

  • 6 large meatballs, cooked (recipe below)
  • 1 1/2 cups Marinara Sauce
  • 3/4 cup shredded provolone
  • 1 (6.7-ounce) jar Italian Sliced Sweet Peppers, drained
  • Loaf of Italian bread or 2 hoagie rolls

Directions

Heat meatballs in the marinara sauce in a large saucepan over medium heat.

Fill rolls with meatballs (3 per sandwich). Top with shredded provolone and peppers. Serve immediately.

Italian Deli Meatballs

Ingredients

  • 2 loaves stale Italian bread (at least 2 days old), cubed
  • 2 cups milk
  • 3 eggs
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup fresh Italian flat-leaf parsley, chopped
  • 2 tablespoons chopped fresh basil
  • 1 cup grated Romano cheese
  • 2 pounds ground beef
  • 2 pounds ground veal
  • 2 pounds ground pork

Directions

Preheat the oven to 350˚ F.

In a large bowl, combine cubed bread, milk and beaten eggs. Mix thoroughly until the bread absorbs the liquid. Add garlic, salt, pepper, parsley, basil and Romano cheese.

Add beef, veal and pork. Mix until fully combined. Roll into balls and place on parchment paper lined baking sheets. Bake for 30 minutes.

Makes about 40 meatballs.

Italian Cheese Cake

grocerycake

Ingredients

  • 3 ½ cups of ricotta cheese, drained overnight
  • 1/4 cup of all-purpose flour
  • Pinch of salt
  • 1 lemon zested
  • 1 orange zested
  • 1 teaspoon of vanilla
  • 4 eggs, beaten
  • 1 cup of sugar

Directions

Mix all ingredients thoroughly in an electric mixer with the paddle attachment. Pour in a 9 inch spring form pan.

Bake in a 350 degree F oven for 45 minutes to 1 hour until firm. Refrigerate overnight. Remove cake from the pan and cut into serving pieces.


wintersalad

This is not the season for cold potato salad or any other cold salad when you are trying to warm up. Then again, forget any memory of overcooked, withered spinach salads adorned with hard-boiled eggs and greasy bacon dressing. Good warm salads are filled with delicious flavors and appealing textures. The first key to a great warm salad lies in learning to barely wilt the greens, so that the warm vinaigrette brings all the flavors together but doesn’t make the salad soggy. The second key lies in the complementary combination of ingredients.

When a dressing is warm, it has a more pronounced flavor than when it’s cold, plus the heat really brings out all the flavors of the salad. You have to be careful when you dress the greens, though, because you want them to be just slightly wilted.

You can accomplish this in several ways.

Heat the dressing in a pan. Then pour the warm vinaigrette over the bowl of greens, add the garnishes and toss. This method work well with hardier greens like spinach, escarole and kale. You can wilt mesclun this way, too; just dress the greens a little more lightly and serve them immediately.

Or you can arrange the raw greens on serving plates, top with just cooked shrimp or chicken and then drizzle the hot dressing over all. This method is better when the greens are particularly tender, like mizuna or mesclun. Whichever wilting method you choose, just remember you don’t want to fully cook the greens, so don’t put them directly into a hot sauté pan. Don’t wilt the greens until you’re ready to serve them; this type of salad looks and tastes best when freshly dressed.

wintersalads3

Warm Spinach Salad with Cannellini Beans and Shrimp

Serves 4

Ingredients

  • 1/2 pound baby spinach (7 cups)
  • 3 slices of bacon, cut crosswise into 1/2-inch strips
  • 1 pound shelled and deveined large shrimp
  • Kosher salt and freshly ground pepper
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 small shallot, minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar

Directions

Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Remove to a paper towel lined plate with a slotted spoon.

Drain off all but 1 tablespoon of the bacon fat. Season the shrimp with salt and pepper and cook it in the pan with the bacon fat over moderately high heat until barely pink, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Pour the shrimp and beans onto the bed of spinach.

In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and garnish with the bacon. Serve immediately.

wintersalads4

Warm Winter-Vegetable Salad

Serves 4

Ingredients

  • 1 small red onion, cut into 1/2-inch wedges
  • 1 small sweet potato (about 8 ounces), cut into 1-inch pieces
  • 1 carrot, peeled and cut into 3/4-inch pieces
  • 1 parsnip, peeled and cut into 3/4-inch pieces
  • 1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
  • 1 small beet, peeled and cut into 3/4-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 cup walnuts
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons chopped flat-leaf parsley
  • 1 ounce feta, crumbled (1/4 cup)

Directions

Preheat the oven to 425°F.

In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil.

Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.

Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.

In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper.

Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

wintersalads1

Warm Chicken Salad with Green Beans, Almonds and Dried Cherries

Serves 4

Ingredients

  • 3 tablespoons olive oil
  • 1 pound chicken breast cutlets (about 6)
  • Coarse salt and ground pepper
  • 1/2 pound green beans, trimmed
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon apricot jam
  • 1 tablespoon Dijon mustard
  • 5 ounces baby arugula
  • 1 head radicchio, cored and shredded
  • 1/3 cup dried cherries
  • 1/4 cup sliced almonds

Directions

In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until cooked through, about 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.

In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.

Make dressing: In a small bowl, whisk together vinegar, jam, mustard and remaining 2 tablespoons oil; season with salt and pepper.

In a large bowl, toss arugula and radicchio with half the dressing. Divide salad among four plates; arrange chicken, green beans, cherries and almonds on top. Drizzle with remaining dressing; serve immediately.

wintersalads2

Spinach Salad with Salmon

4 Servings

Ingredients

  • 4 skinless salmon fillets, (6 ounces each)
  • Coarse salt and ground pepper
  • 10 ounces baby spinach
  • 1 pint grape tomatoes, halved
  • 3/4 cup crumbled blue cheese (3 ounces)
  • 1/4 cup pecans
  • 1/4 cup Balsamic-Rosemary Vinaigrette

Balsamic-Rosemary Vinaigrette

  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove
  • 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
  • 2 tablespoons water
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup extra-virgin olive oil

Directions

For the Vinaigrette

In a blender combine vinegar, mustard, garlic, rosemary, water, salt and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

For the Salmon

Heat broiler, with rack set 4 inches from the heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.

Divide spinach and tomatoes among serving plates. Top with salmon, blue cheese and pecans. Drizzle with some of the vinaigrette. Pass the remaining dressing with the salad.

wintersalad3

Steak and Potato Salad

Serves 4

Ingredients

  • 1 1/2 pounds small potatoes, halved
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 pound sirloin steak (about 1 inch thick)
  • 1 heart romaine lettuce, chopped (about 3 cups)
  • 5 ounces baby arugula
  • 2 tablespoons fresh lemon juice, plus wedges for serving
  • 1/3 cup shaved Parmesan (1 ounce)

Directions

Preheat oven to 450 degrees F. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, about 20 minutes.

Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and medium-rare, 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board; let rest 5 minutes, then thinly slice against the grain.

In a large bowl, combine romaine and arugula. Add potatoes, lemon juice and 2 tablespoons oil and toss to combine.

Top salad with steak and Parmesan and serve with lemon wedges.


friuli7

Like all the northern regions on Italy’s border that I have written about so far in this series, the regions are heavily influenced by the countries they touch.

Friuli

Friuli–Venezia Giulia is Italy’s most North-Eastern region and is the fifth smallest region of the country. It borders Austria to the north and Slovenia to the east. To the south it faces the Adriatic Sea and to the west. The region spans a wide variety of climates and landscapes from the mild Mediterranean climate in the south to Alpine continental in the north. The total area is subdivided into mountainous-alpine terrain in the north, hilly areas in the south-east and in the imterior the coastal plains area.

friuli 4

The regional capital is Trieste; the other important cities are Udine, Gorizia and Pordenone.

The ancient Romans left many remarkable traces, mainly at Aquileia, which is a famous archaeological center. In Grado and Cividale, there are important architecture examples of the Byzantine style. The Basilica of Aquileia, which is in the Romanesque Gothic style, houses splendid mosaics.

In Trieste, the Revoltella Civic Museum, holds an important collection of sculptural and pictorial works from the nineteenth and twentieth centuries; the Civic Museum of the Sea, shows the history of navigation from its origins to the end of the last century, with models, instruments and projects. The Civic Museum of Risorgimento is an interesting review of Trieste’s struggle for freedom; the Civic Museum of Art History holds a remarkable collection of archaeological relics, from the Paleolithic to the Roman Age with collections of archaeology, sculpture, painting, ceramics, coins and jewelry.

friuli6

Italian is the official national language. Friulian language is also spoken in most of the region — with a few exceptions, most notably Trieste and the area around Monfalcone and Grado, where a version of the Venetian language and Triestine dialect is spoken instead. The local languages are more common in the countryside, while in the larger towns (Udine, Pordenone, Gorizia), standard Italian is the predominant language.

Take a visit to the Friuli Venezia Giulia region via the video below:

Friuli Venezia Giulia Cuisine

The food culture has been enriched by the historical melting pot of peoples, languages and traditions, with influences from the Mediterranean and Slavic countries detectable in a range of flavors and recipes.

Friuli 3

The legendary San Daniele ham and wines from Friuli vineyards have become the ambassadors of Friuli Venezia Giulia food production. There are 8 D.O.C. zones where D.O.C.G. wines are produced, including robust reds such as Ramandolo, Picolit and Rosazzo, the strangely-named Tazzelenghe (do you know how it got this name?). Tazzelenghe, in English, means literally “tongue-cutting or stinging,” which refers to a great combination of acidity and tannins, born from a long, cool growing season. Tazzelenghe is an indigenous varietal that disappeared and only saw cultivation and production as recently as the late 1970s and early ‘80s.

friuli2

The foremost white wine produced in this region is the Tocai Friulano, as it is called now. Because of a confusion between a Hungarian grape called Tokaj and a French one called Tokay, the European Community had demanded a name change of the French and Friuli grapes allowing Hungary to keep the original Tokaj name.

Seafood dishes include crostacei e conchiglie (a crustacean and shellfish dish), specialities such as boreto from Grado, “scampi a la busara” from Istria, sardoni from the Gulf of Trieste and ribalta vapor from the Marano lagoon.

Montasio, smoked ricotta cheese with the taste of Alpine meadows is the best known cheese of the region and cheeses that are little known but much-loved, are formadi frant and Asìno. Dis

Delicacies such as Sauris cured ham, cured ham from Cormòns, salami, speck (smoked ham), local bacon, brusaola and pitina, smoked meatball of sheep, goat or wild animal are all characteristic foods of the region.

Specialties of the region include frico (a kind of cheese fritter, either soft or crunchy), with musèt and brovade (sausage with soured turnip). Other specialities include cjarsòns (ravioli with a sweet or herb-flavored filling) and gnocchi di susine (plum gnocchi) from Goriziano. You will also find trout (especially the Regina smoked trout from San Daniele), honey, Julia Dop apples, grappas, oils and Slavic desserts such as gubana and presnitz.

If you want to taste and buy typical Friuli products, go to the Farmers’ Market in San Daniele: it’s an open air market organised in collaboration between the San Daniele Agro-food Park and the Slow Food Movement.

Recipes from Friuli Venezia Giulia

friuli9 Frico with Potatoes and Cheese

Asiago is a good replacement for Montasio cheese.

Ingredients for 1 frico ( 4 people):

  • 8 oz (250 grams) of potatoes
  • 1 onion
  • 9 oz (260 grams) of Montasio cheese, cut into small cubes
  • 2 tablespoons olive oil
  • Grated Grana Padano cheese

Directions

Place potatoes in a pot of cold water; when it begins to boil cook them for 20 minutes. Drain and mash with a fork.

In the meantime chopped the onion. Heat the olive oil in a medium skillet and add the onion. cook until lightly brown. Add the mashed potatoes to the pan with the cheese cubes. Flatten the mixture with a wide spatula and cook until the underside is brown.

Slip the spatula under the mixture and flip it over. Cook until brown on the bottom.

Sprinkle with the grated grana padano cheese, cut into four and serve as an appetizer.

friuli8

Fresh Pasta with Poppy Seeds and Sugar

This is an unusual sweet sauce not usually found in Italy.

For the pasta:

  • 2 tablespoons salt
  • 1 pound fresh egg tagliatelle or reginette pasta

For the sauce:

  • 6 tablespoons unsalted butter
  • 2 ounces poppy seeds
  • 1/4 cup sugar

Directions

Make the pasta:

Bring 5 quarts of water to a boil. Add the salt and the pasta. Cook until al dente; then drain, reserving about 2 cups of the pasta cooking water.

Make the sauce:

Warm the butter in a small skillet over medium heat. Add the poppy seeds and warm through until aromatic, about 2 minutes. Keep warm.

Transfer the drained pasta to a large serving platter and toss with the warm poppy-seed butter. Add some of the reserved pasta cooking water, as needed to thin out the sauce; it should coat the pasta nicely. Sprinkle with the sugar and toss again. Serve hot.

friuli0

Cevapcici with Roasted Red Pepper and Eggplant Sauce

Serves: 4

Ingredients

Cevapcici:

  • 8 ounces ground beef
  • 8 ounces lean ground pork
  • 1 onion plus 2 tablespoons finely chopped onion, divided
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Dash cayenne pepper

Sauce:

  • 1 large red bell pepper
  • 1 small eggplant
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon sugar
  • Dash cayenne pepper

Directions

To prepare the Cevapcici:

In a medium bowl, combine the ground beef, ground pork, 2 tablespoons chopped onion, garlic, paprika, salt, black pepper and cayenne pepper. Roll the mixture into sausage shapes about 3 inches long and ¾ inch in diameter.

Preheat a grill (or heat a large skillet over medium-high heat). Place the sausages on the grill; cook until done, about 5–6 minutes, turning to brown each side.

Serve with the sauce and the onion, chopped.

To prepare the Sauce:

Preheat oven to 400°F. Place the bell pepper and eggplant on a baking sheet; bake until the eggplant is tender and the bell pepper skin begins to brown, about 30–40 minutes. When the bell pepper is cool enough to handle, remove and discard the skin, stem and seeds.

Slice open the eggplant and scoop out the flesh. Place the bell pepper and eggplant in a food processor, along with the olive oil, vinegar, sugar and cayenne pepper; purée until smooth. Season to taste with salt.

friuli01

Friuli Chocolate Fondue

Ingredients

  • 2 bananas
  • 12 fresh, ripe strawberries
  • 2 pears
  • 1 lemon, cut in half
  • 1 ¼ lbs (500 gr) dark melting chocolate of excellent quality, chopped
  • 3 tablespoons heavy cream, slightly scalded
  • 2 tablespoons rum

Directions

Wash all the fruit. Slice the bananas and pears into wedges and rub with the sliced lemon to keep them from turning brown. Take care not to use too much lemon as it will alter the flavor of the fruit.

Melt the chocolate pieces in a double boiler.

Remove from the heat and add the rum and the heavy cream.

Serve the chocolate sauce in a warmed ceramic (or clay) bowl and arrange the fruit around it.


LOST IN WINTER  by Leonid Afremov

LOST IN WINTER by Leonid Afremov

Tips For Eating Healthy

Choose whole, fresh, natural, organic, local, seasonal, unrefined and unprocessed foods. You’ll typically find the least processed foods around the perimeter of the store.
Eliminate artificial flavors, colors, preservatives, sweeteners and hydrogenated fats from your diet.
Beans, nuts and legumes are great sources of plant-based protein.
Eat a colorful variety of plants to ensure you’re getting the best nutrients for your body.
Nuts, seeds and avocados (all plant-based whole foods!) are great micronutrient-dense sources of healthy fats.
Minimize or eliminate extracted oils (like canola) and processed fats (like margarine).

Dinner # 1

healthydinner1

Citrus Salmon

Ingredients

  • 2 teaspoons garlic, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 2 oranges
  • 1/2 cup sweet white wine, such as Riesling (or chicken broth)
  • 4 (6-oz) salmon fillets, skin removed
  • 1 teaspoon salt-free garlic/herb seasoning
  • 1/4 teaspoon pepper
  • 2 tablespoons orange marmalade
  • 1 tablespoon country Dijon mustard
  • 1 tablespoon unsalted butter

Directions

Chop garlic and dill.

Cut half the orange into 1/4-inch-thick slices (rounds), then cut slices into quarters. Squeeze remaining 1 1/2 oranges for juice (about 1/2 cup).

Place wine, orange juice, garlic, dill and orange slices in large sauté pan and cover; bring to a boil on medium-high. Reduce heat to low; simmer uncovered 7 minutes.

Season salmon on both sides with the garlic seasoning and pepper. Add salmon to the wine mixture; simmer 4 minutes on each side or until salmon reaches 145°F on an instant read thermometer (or opaque and separates easily). Transfer salmon to serving dish.

Add marmalade and mustard to the wine mixture; cook and stir 1 minute or until marmalade dissolves and sauce thickens. Remove pan from the heat; gently stir in butter.

Pour sauce over salmon. Serve.

Asparagus-Almond Salad

Ingredients

  • 1 1/2 lb fresh asparagus spears
  • 3 tablespoons smoked almonds
  • 1 oz Parmesan cheese
  • 1 cup grape tomatoes
  • 1 teaspoon olive oil
  • 1/4 cup white wine vinegar
  • 1/4 teaspoon pepper

Directions

Cut asparagus into bite-size pieces, removing the tough root end.

Chop almonds. Shave the cheese. Halve the tomatoes.

Preheat a large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in the pan, then add asparagus; cook and stir 3 minutes.

Stir in tomatoes, vinegar and pepper; cook and stir 2–3 more minutes or until the tomatoes and asparagus are softened.

Remove pan from the heat; sprinkle with nuts and cheese. Serve.

Dinner #2

healthydinner3

Seasoned Pork with Lemon Couscous

Ingredients

  • 4 teaspoons olive oil
  • 1 ½ cups coarsely chopped, unpeeled eggplant
  • 1/2 cup chopped red onion (1 medium)
  • 1 garlic clove, minced
  • 4 – 1/2 inch thick boneless pork loin chops
  • 1 teaspoon dried Italian seasoning
  • 1 ¼ cups reduced-sodium chicken broth
  • 1/4 cup oil-packed dried tomatoes, drained and chopped
  • 3/4 cup whole wheat couscous
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped fresh spinach

Directions

In a large skillet heat 2 teaspoons of the oil over medium heat. Add eggplant, garlic and red onion; cook about 5 minutes or until vegetables are tender, stirring occasionally. Remove to a bowl.

Meanwhile, trim fat from the chops. Sprinkle chops with Italian seasoning.

Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add chops; reduce heat to medium. Cook for 5 to 6 minutes or until just pink in the center (145 degrees F on an instant read thermometer), turning once. Remove from heat; let rest in the pan for 3 minutes. Place pork chops on a platter and cover with foil.

Return eggplant mixture to the skillet and add broth and dried tomatoes. Bring to boiling. Stir in couscous, lemon peel, lemon juice and salt; remove from the heat. Let stand, covered, for 5 minutes. Stir in spinach. Divide couscous mixture among serving plates. Top with chops.

Dinner #3

healthydinner5

Carrot Ginger Soup

Serve a small cup of this soup with the baked egg dish below for a meatless dinner.

Ingredients

  • 1 pound carrots, peeled and trimmed and chopped into 1/2-inch slices
  • 1/2 cup onion, chopped
  • Juice from 1 orange, about ¼ cup
  • 1 1/2 tablespoons grated fresh ginger
  • 1 tablespoon olive oil
  • 4 cups (32 oz carton) vegetable broth

Directions

Sauté onion in olive oil until it begins to soften.

Add carrots and cook for 3 minutes.

Add ginger and continue cooking for 2 minutes.

Add broth and bring to a boil, simmer covered for 15 minutes or until vegetables are soft.

Purée soup in a blender or with a hand immersion blender until just blended.

Add orange juice and reheat.

healthydinner4

Parmigiano-Reggiano Baked Eggs with Swiss Chard

Serves 4

Serve with thick slices of your favorite bread.

Ingredients

  • Butter for the ramekins
  • 2 teaspoons extra-virgin olive oil
  • 2 large garlic cloves, sliced
  • 4 cups packed thinly sliced Swiss chard leaves (reserve chard stems for another use)
  • 3/4 cup coarsely grated Parmigiano-Reggiano cheese, divided
  • 2 small tomatoes, halved, seeds removed, diced 
  • 4 large eggs
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Directions

Preheat the oven to 350°F and generously butter 4 (6-ounce) ramekins or small gratin dishes.

In a large skillet, heat oil over medium heat. Add garlic and cook 1 minute. Add chard; cover the skillet and cook, stirring frequently, until chard is tender, 8 to 10 minutes; add a few tablespoons of water if the skillet begins to dry out. Remove from the heat and pour off any excess liquid.

Stir in 1/2 cup of the cheese and half of the tomato. Spoon the mixture evenly into the prepared ramekins. Break an egg into each ramekin and sprinkle with the remaining cheese. Pile remaining tomato around the eggs and season with salt and pepper. Place on a baking sheet and bake until the egg whites are  set, about 20 minutes. Cool 5 minutes before serving.

Dinner #4

healthydinner6

Panko-Crusted Steak Over Vegetable Ragù

Ingredients

  • 1 medium zucchini
  • 1 small onion
  • 1 medium tomato
  • 1 large red bell pepper
  • 8 oz whole baby portabella mushrooms
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons dried Italian seasoning, divided
  • 2 tablespoons panko bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground smoked paprika
  • 1 1/2 lbs lean steak (such as filet, sirloin or top round)

Directions

Preheat the oven to 425°F.

Cut zucchini, onion, tomato and bell pepper into 1/2-inch pieces.

Cut mushrooms in half.

Whisk tomato paste, water and balsamic vinegar until smooth; toss with vegetables and 1 teaspoon of the Italian seasoning. Place vegetables on a baking sheet in a single layer; bake 15-20 minutes or until tender. Remove to a serving platter.

Combine remaining 1 teaspoon Italian seasoning, panko bread crumbs, Parmesan cheese and paprika until blended. Coat both sides of the steak with the bread crumb mixture. Place steak on a second baking sheet; bake 10-12 minutes or until the temperature reaches 145°F on an instant read thermometer (for medium-rare). Slice the steak and serve over the vegetable ragu..

Note: If you unable to find smoked paprika, regular paprika will work as well.

Dinner #5

healthydinner2

Tuna Parmesan

Ingredients

  • 4 – 5 to 6 ounce fresh or frozen tuna steaks
  • 2 lemons
  • 1/3 cup olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 12 ounces fresh asparagus
  • 1 – 5 ounce package mixed baby salad greens
  • 1/3 cup shaved Parmesan cheese

Directions

Thaw fish, if frozen. Preheat the oven to 450 degrees F.

Finely shred 2 teaspoons peel from one lemon. Squeeze juice from the lemon.

For the dressing:

In a small bowl whisk together the lemon peel and juice, olive oil, pepper and salt; set aside. Cut the remaining lemon into wedges; set aside.

Snap off and discard woody bases from the asparagus. Place asparagus in a single layer in a shallow baking pan. Drizzle with 2 tablespoons of the dressing. Bake, uncovered, for 8 minutes.

Meanwhile, pat the tuna dry with paper towels.

In a large skillet heat 1 tablespoon of the dressing over medium heat. Add tuna; cook for 8 to 12 minutes or until browned and the center is slightly pink.

Divide greens among serving plates; top with tuna and asparagus. Drizzle remaining dressing over all. Top with the shaved Parmesan cheese. Serve with lemon wedges.


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I find if I wash, chop and dry Romaine lettuce in the salad spinner it keeps wonderfully for 5 days or so in zip lock bags with a few paper towel. This can make the weeknight meal prep shorter. Just add tomatoes, cucumber, onion and dressing and you don’t have to lug out the salad spinner midweek!

Roasted vegetables keep well when make ahead and stored in sealed container in the refrigerator.

Most foods can be prepped ahead of time. Chop onions, garlic, ginger, green onions, asparagus, etc on the weekend to use during the week. You can even chop fresh tomatoes and keep them in a covered container. I’ve never heard that you can’t pre chop cucumbers and carrots and I do it all the time. I have a container that I fill up with carrot and celery sticks, sliced cucumbers and grape tomatoes. We can easily grab some veggies to munch on or to use for a fast salad.

I happen to like roast chicken, but you could easily roast a turkey breast or a beef roast or a pork shoulder to use during the week in place of my chicken.

Next weekend make a big pot of spaghetti sauce and use it for lasagna and chicken parmesan. These are just a few ideas to give you a head start.

Menu For The Week

Sunday – Mediterranean Roast Chicken with Potatoes, Olives and Spinach

Monday – Tuscan Beef Stew; Italian Bread

Tuesday – Spinach Chicken Salad; Italian Bread

Wednesday – Italian Pork Roast with Fennel and Onions; Roasted Broccoli with Parmesan

Thursday – Pasta with Beef Stew; Roasted Broccoli Salad

Friday - Italian Grilled Pork Panini; Coleslaw; Pickles

Recipes for the Week

On Sunday cook the chicken and pork in the oven and the beef stew on top of the stove. Prep ingredients for Tuesday’s salad and make the dressing. Cut up the broccoli for roasting on Wednesday.

Italian Seasoning

I use this seasoning often in my recipes. You can buy it in the store or make your own. My recipe can be found in a post here

Tuscan Vinaigrette_Gimme Some Oven_Recipes_1007x545

Italian Vinaigrette

Ingredients

  • 1/4 cup red wine vinegar
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon sugar
  • 1/4 teaspoon sea salt
  • 1/2 cup extra virgin olive oil

Directions

Mix vinegar, Italian seasoning, sugar and sea salt in a small bowl with a wire whisk. Gradually add oil, whisking until well blended. Cover.

Refrigerate until ready to serve. Whisk dressing before drizzling over salad greens.

chicken

Mediterranean Roast Chicken with Potatoes, Olives and Spinach

Serve this dinner on Sunday

Serves 6

Ingredients

  • 4 tablespoons dried Italian seasoning , divided
  • 2 tablespoons butter, softened
  • 1 whole chicken, about 4 pounds
  • 2 lemons, cut in half
  • 1 large red onion, cut into thin wedges
  • 12 Yukon gold potatoes, each cut into wedges
  • 2 tablespoons olive oil
  • 2/3 cup pitted Kalamata olives
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, coarse grind
  • 12 ounces fresh spinach leaves
  • 4 ounces feta cheese, crumbled and divided

Directions

Preheat oven to 375ºF.

Mix 2 tablespoons of the dried seasoning with the butter. Rub 3/4 of butter mixture under the chicken skin (breasts and legs) and remaining mixture on the outside of the chicken. Sprinkle 1 tablespoon of the Italian seasoning over the outside of the chicken.

Stuff 3 lemon halves inside the chicken cavity. Place chicken in large roasting pan.

Mix potatoes, oil and the remaining 1 tablespoon dried seasoning. Arrange potatoes around the chicken in the roasting pan.

Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through. Remove chicken from oven to a platter. Let stand 10 minutes.

Transfer vegetables to large skillet. Add olives, salt and pepper; cook and stir 1 to 2 minutes on low heat. Add spinach; cook and stir 1 to 2 minutes or until leaves just begin to wilt. Remove from the heat.

Set aside half of the mixture in a covered bowl for Wednesday’s dinner and refrigerate the dish.

Gently stir in 2 oz feta and juice of 1/2 lemon into the remaining vegetable mixture in the skillet. Reserve the remaining 2 oz feta for Wednesday’s dinner.

Remove the vegetables to large platter. Carve enough chicken needed for dinner and serve with the vegetables.

Dice the remaining chicken and reserve half for Wednesday’s dinner and the other half for chicken salad for lunch.

beef

Tuscan Beef Stew

Serve half the stew with some great bread and a salad using the vinaigrette and prepped salad ingredients for Monday’s dinner.

Serves 8

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds cubed chuck roast
  • 2 tablespoons flour
  • 1 cup carrot, sliced into ½ ­inch chunks
  • 1 onion, cut into wedges
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 1/2 cups beef stock
  • 1 can (15 ounces) cannellini beans, drained

Directions

Heat oil in a 5 ­quart Dutch oven on medium ­high heat. Add beef in batches; cook until browned on all sides. Return all of the beef to Dutch oven. Sprinkle with flour; mix well. Stir in carrots, onion, tomatoes, stock and Italian Seasoning. Mix until well blended.

Bring to a boil. Reduce heat to medium­ low; cover and simmer 1 hour or until beef is tender, stirring occasionally.

Stir in beans. Simmer, uncovered, 15 minutes.

Serve half the recipe for dinner and reserve the remaining stew for Thursday’s dinner.

Spinach Chicken Salad

Serve this on Tuesday.
Place the reserved spinach, olive, potato mixture in a shallow salad bowl. Add reserved feta cheese and drizzle with a little of the Italian vinaigrette. Add diced chicken and mix. Heat up the leftover bread from Monday’s dinner and serve additional vinaigrette on the side.

pork

Italian Pork Roast with Fennel and Onions

Serve this pork dinner on Wednesday.

Serves: 8

Ingredients

  • 2 boneless pork tenderloins or 1 pork loin roast, trimmed (about 2 to 2 1/4 pounds)
  • 2 tablespoons dried Italian seasoning , divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon sea salt
  • 2 medium fennel bulbs, tops and cores removed, and bulbs cut into 1/4­inch thick slices
  • 1 medium red onion, cut into 1/4 ­inch thick slices
  • 1 cup chicken stock
  • 1 tablespoon fresh lemon juice

Directions

Place pork roast in 6­ quart shallow Dutch oven.

Mix 1 1/2 tablespoons of the dried Italian seasoning, 1 tablespoon of the oil, lemon peel, fennel seed and sea salt in small bowl. Rub evenly over the pork. Toss fennel, onion, remaining 1 tablespoon oil and remaining 1/2 tablespoon dried seasoning in large bowl. Place vegetable mixture around the pork.

Roast 40-45 minutes or until thermometer inserted into the thickest part of the pork reaches 145°F, stirring vegetables occasionally. Transfer pork to a cutting board. Let stand 15 minutes before slicing. Then, layer in a shallow casserole dish (9×13).

Place Dutch oven with vegetables on medium­ low heat. Stir in stock and lemon juice. Simmer 15 minutes or until liquid is reduced by half, stirring occasionally. Pour over the pork slices in the casserole dish. Cover tightly with foil and refrigerate until Wednesday.

Use some of the leftovers to make Italian Pork Panini sandwiches for Friday.

broccoli

Roasted Broccoli with Parmesan

Place the pork dish in the oven to heat while the broccoli roasts on Wednesday.

Ingredients

  • 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions

Preheat the oven to 400°F.

On a large baking sheet, toss the broccoli florets and stems with the 2 tablespoons of olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender. Serve half for dinner with the 2 tablespoons Parmesan cheese.

Add some of the Italian vinaigrette to the remaining broccoli and refrigerate to serve with Thursday’s dinner.

Pappardelle with Beef Stew

Serve this dinner on Thursday.

Cook 8 oz pappardelle pasta (wide noodles) in boiling salted water until al dente. Drain.

While the pasta is cooking heat remaining beef stew.

Serve over noodles and garnish with grated Parmesan. Serve with reserved broccoli salad.

italian-grilled-pork-panini-12100005rca-ss

Grilled Pork Panini

Serve with pickles and coleslaw on Friday.

Ingredients

  • Leftover pork slices and vegetables
  • 8 slices Italian bread
  • 1/2 cup store-bought or homemade basil pesto
  • 4 one ounce slices provolone cheese
  • 1 tablespoon olive oil, for brushing

Directions

Spread 1 tablespoon pesto on each slice of bread. Top four slices of bread with pork slices, fennel, onion and cheese; top each sandwich with remaining bread.

Lightly brush the outer surface of the sandwiches with olive oil; grill in a medium-hot skillet or in a sandwich press until toasted on each side.

Easy Coleslaw

You can make this the night before.

Ingredients

  • 1 (16 ounce) bag coleslaw mix
  • 2/3 cup mayonnaise
  • 2 tablespoons sugar
  • 3 tablespoons milk
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Combine all ingredients except coleslaw mix in a large bowl and combine well.

Add the coleslaw, mix and toss to coat.

Cover and refrigerate several hours or overnight to allow flavors to blend.


trentino

Trentino-Alto Adige is situated in the very north of Italy bordering Austria and Switzerland and is best known for the beauty of its peaks. Trentino-Alto Adige is a relatively young region, having only been fully annexed by Italy in 1919, and because of its proximity to neighboring countries, a large portion of the population speak German as well as Italian. Slavic culture and cooking traditions are still very much a part of the Trentino-Alto Adige region.

Trentino1

The region is mainly mountainous, rich in rivers and lakes. To the west one finds the glaciers, Adamello-Presanella-Care Alto and Brenta and to the east are the Lagorai, Latemar, the Dolomites of Fassa and the Pale di S. Martino. Extensive coniferous forests cover the slopes and three natural parks, Adamello-Brenta, Paneveggio-Pale of S. Martino and Stelvio, are in the region. The city of Trento is the administrative headquarters of the province and of the region.

trentino4

The most striking natural feature has to be the Dolomites and they are a designated UNESCO World Heritage Site that offers an unforgettable experience for ski and winter sports lovers. This year the region is host to the European Cup Alpine Skiing.

Trentino2

Trentino3

The traditional food of Trentino Alto Adige is based on local agriculture and farming. The region’s most celebrated specialty is the Tyrol smoked ham known as Speck. Local salami, kaminwur, is very tasty along with regional cheeses represented by trentingrana, toma di montagna and casolet cheeses.

Polenta, served as a first course, is prepared with a meat, cheese or mushroom sauce. Other first courses include barley soup, pasta and beans, mushroom soup and the popular, brò brusà, a simple local soup.

As for main courses, the specialties of the region are: rabbit with grappa, goulash, roe deer with polenta, trout and lucanica, a pork sausage.

A famous local food is the Val di Non apple, used to prepare strudel and fruit tarts.

Trentino-Alto Adige is also known for the production of wines, that include Merlot, Cabernet, Pinot, Chardonnay and Spumante. In an unusual divergence from southern Italian tastes, beer is a favorite drink with midday and evening meals. Beer making can be traced back for centuries in the area and is another testament to the strong Germanic influence the Trentino-Alto Adige region enjoys.

Take A Tour The Trentino-Alto Adige Region

Brò Brusà and Porcini Mushrooms

trentino5

Ingredients for 4

For the soup:

  • 3 ½ oz (100g) ’00’ ( Italian) flour
  • 4 ¼ cups (1 litre) warm meat stock
  • 3/8 cup (100ml) lukewarm water

For the porcini mushrooms:

  • 10 ½ oz (300g) fresh porcini mushrooms
  • 7/8 cup (200ml) white wine
  • Salt
  • Fresh chopped parsley
  • Oil

For the garnishes

  • 1 ¾ oz (50g) Butter/Botiro di malga (high quality homemade butter)
  • Bread cut into croutons
  • Grated trentingrana cheese, to taste

Directions

Sieve the flour into a warm pan and keep it on low heat. Keep mixing the flour until it starts to brown. Set aside, let it cool and then add the warm stock.

Place the pan back on the stove and bring to a boil on low heat, adding the lukewarm water slowly.

In a separate skillet clean the mushrooms, chop them into small pieces and saute them in olive oil, then drizzle them with the wine. Add salt and fresh chopped parsley to taste.

Prepare the croutons by frying them in the butter.

Serve in individual soup bowls. Ladle the soup first and the croutons on top. Sprinkle with the grated trentingrana cheese and finally add the mushrooms.

Trentino Goulash

trentino7

Serve over polenta or boiled potatoes.

Ingredients

  • 1 ¾ lb beef chuck, cut into small cubes
  • 5 onions, sliced
  • 1 cup red wine
  • 1 teaspoon sweet red paprika
  • 1 oz all-purpose flour
  • Lemon zest
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 sprig marjoram
  • 2 tablespoons extra virgin olive oil
  • 1 oz tomato paste
  • Salt and pepper to taste
  • 1/2 cup plus 1 1/2 cups water

Directions

Heat the olive oil in a saucepan and add the thinly sliced onion and the diced meat. Cook until browned.

Dissolve the flour and the paprika in the ½ cup of water.

Pour over the meat. Add the red wine to the saucepan and let it evaporate.

Add the herbs, the grated lemon zest, salt, pepper and tomato paste; stir.

Add the remaining water, cover the pan with a lid and cook for at least 2 hours, adding extra water, if the goulash should thicken too much.

Spinach Canederli (Spinach Dumplings)

trentino8

4 servings

Ingredients

  • 6 day-old Italian bread rolls (about 2 ounces each)
  • 3 ½ ounces fresh spinach
  • 2 tablespoons grated Parmigiano Reggiano cheese
  • 3 eggs
  • 1 onion
  • 2/3 cup flour
  • Olive oil as needed
  • Salt and pepper to taste

Directions

Mince  the onion.

Cut the bread rolls into 1/2-inch cubes.

Heat oil in a pan over medium heat, add the onion and bread cubes and sauté until golden.

Wash spinach and boil in salted water for 2 – 3 minutes. Drain and squeeze out excess water in a towel.

Chop with a knife or food processor.

In a bowl, mix the chopped spinach with the eggs, flour, grated cheese, salt and pepper.

Add sautéed onion and bread and combine with a spoon.

Shape into egg-sized balls with floured hands and boil in salted water for about 8 minutes.

Drain and serve with grated Parmigiano and melted butter.

Apple Strudel

trentino6

Ingredients

Pastry

1 frozen puff pastry sheet, defrosted and at room temperature.

Filling

  • 1 1/3 lbs (600g) apples
  • 1/4 cup (50g) sugar
  • 1/4 cup (50g) breadcrumbs toasted in butter
  • 2 oz (60g) golden raisins
  • 2 tablespoons rum
  • Confectioner’s (powdered) sugar
  • 1/2 teaspoon ground cinnamon
  • 1 lemon, zested
  • 1 egg

Directions

Preheat the oven to 350 degrees F (180 C).

Peel and core the apples. Cut the apples into thin slices and mix them with the sugar, bread crumbs, golden raisins, rum, cinnamon and lemon peel.

Unroll the pastry and place on a floured surface. Usually ready-made puff pastry is too thick for the purpose of making strudel, so you need to enlarge the sheet and make it thinner (about 1/8th of an inch or 2 mm thick).

Roll out the dough and put it on a parchment lined baking sheet.

Spread the apple mixture evenly over the dough and roll the strudel from the long side.

Brush the strudel with egg and bake it for 45 minutes, until golden brown.Remove from the oven and cool on a wire rack.

Sprinkle the strudel with confectioner’s sugar before serving.



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