Healthy Italian Cooking at Home

Category Archives: Bread

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.

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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.

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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.

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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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fall fruits

Most people think of summer as the time for the best produce, but autumn is the season that gives us great fruit for baking. First of all, fall is apple picking season, and that means lots of muffins, pies, cakes and tarts all filled with sweet and tart apples. Then Bartlett pears arrive, followed by Bosc and Comice pears and Anjou pears in winter. Other fall fruits would be figs and cranberries, which are healthy and delicious.

This time of year the whole world seems to go pumpkin-crazy. Pumpkin ends up in almost every recipe, whether it’s drinks, breakfast, pasta or pastries. Besides pumpkin, other winter squash such as butternut and acorn are available for sweet as well as savory recipes.

There are some spices that are associated with fall recipes. Those spices are warm, nutty, slightly spicy and slightly sweet. They include cinnamon, nutmeg, ginger, cloves, pumpkin pie spice, chai, allspice, mace, star anise, cardamom, coriander, fennel and peppercorns.

Make your own Spice Blends

To make pumpkin pie spice blend, combine 1/4 cup ground cinnamon, 2 tablespoons ground ginger, 1 tablespoon + 1 teaspoon ground nutmeg, 1 teaspoon ground allspice and 1 teaspoon ground cloves. Mix thoroughly. Keep the mixture in a tightly sealed jar in your pantry.

To make apple pie spice blend, combine 4 tablespoons ground cinnamon, 1 tablespoon ground allspice, 2 teaspoons nutmeg, 1 1/2 teaspoons ground ginger, 1/2 teaspoon cardamom and 1/4 teaspoon ground cloves. Mix all the spices together and store in an airtight container.

All these delicious, healthy fruits are in season now.

  • Apple
  • Bananas
  • Dried Fruit
  • Kiwi
  • Melon
  • Pear
  • Pineapple
  • Plum
  • Pomegranate

apple crisp

Apple and Cranberry Crisp

Ingredients

  • 8 cups thinly sliced, peeled baking apples (8 medium)
  • 1 ½ cups cranberries
  • 1/4 cup apple juice
  • 1 cup granulated sugar
  • 1 teaspoon apple pie spice or ground cinnamon

Topping

  • 1/2 cup quick-cooking rolled oats
  • 3 tablespoons packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon apple pie spice or ground cinnamon
  • 3 tablespoons butter

Directions

Preheat oven to 375 degrees F.

In a 2-quart rectangular baking dish combine apples, cranberries and apple juice.

In a small bowl stir together granulated sugar and 1 teaspoon apple pie spice. Sprinkle over fruit mixture; toss gently to coat.

For the topping:

In a medium bowl stir together oats, brown sugar, flour and 1/2 teaspoon apple pie spice. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

Sprinkle topping over fruit mixture.

Bake for 35 to 40 minutes or until apples are tender. Serve warm.

Bread Dough

Use this recipe for the fig rolls.

Ingredients

  • 1 ½ cups warm water (105 degrees F to 115 degrees F)
  • 1 teaspoon active dry yeast
  • 2  cups bread flour
  • 3/4 cups white whole wheat flour
  • 2 tablespoons sugar
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt

Directions

In a 2-quart mixing bowl stir together the warm water and yeast until yeast is dissolved. Stir in flours, sugar, oil, and salt until combined. Cover with lid or plastic wrap; let stand in a warm place for 1 hour. Stir down. Cover and chill overnight. Before baking, let dough stand, uncovered, at room temperature for 30 minutes.

fig rolls

Italian Fig Rolls

Ingredients

  • 1/3 cup finely chopped dried figs
  • 1 teaspoon snipped fresh sage
  • 1 teaspoon honey
  • 1 pound bread dough, recipe above and made the day before
  • 2 ounces Brie cheese, cut into 1/2-inch pieces
  • 1 egg white
  • 1 tablespoon water
  • Small fresh sage leaves

Directions

Line a 9x9x2-inch baking pan with foil. Grease foil; set aside.

For the filling:

In a small bowl combine figs, snipped sage and honey; set aside.

Cut dough into 12 equal portions. Shape dough portions into balls.

Working with one dough ball at a time, flatten it to a 3-inch circle. Top with a rounded teaspoon of the filling and a few pieces of the cheese. Fold dough over filling; pinch edges to seal.

Place rolls, seam side down, in the prepared baking pan. Cover and let rise until double in size (1 to 1-1/4 hours).

Preheat oven to 350 degrees F.

In a small bowl whisk together egg white and the water; brush lightly over rolls. Gently press small sage leaves onto the tops of the rolls; brush again with the egg white mixture.

Bake about 20 minutes or until golden. Cool in pan on a wire rack for 5 minutes. Serve warm.

fall desserts

Mini Cheesecakes with Pear Topping

Ingredients

Crust

  • 3/4 cup quick-cooking rolled oats
  • 1/4 cup finely chopped walnuts
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter, melted

Filling

  • 1 8 ounce package cream cheese, softened
  • 1 egg
  • 1/2 cup crumbled blue cheese (2 ounces)
  • 1/4 cup sour cream

Topping

  • 2 tablespoons butter
  • 1/2 cup packed brown sugar
  • 2 tablespoons whipping cream
  • 4 cups sliced fresh pears (4 medium)
  • 1/4 teaspoon vanilla

Garnish

  • 1/4 cup broken walnuts,toasted
  • Crumbled blue cheese

Directions

Preheat oven to 375 degrees F.

Line eight 2-1/2-inch muffin cups with foil or paper baking cups or lightly coat with nonstick cooking spray; set aside.

For the crust:

In a small bowl stir together oats, 1/4 cup chopped walnuts, 1/4 cup brown sugar and 3 tablespoons melted butter. Spoon about 2 rounded tablespoons of oat mixture into each prepared muffin cup. Using the bottom of a narrow glass, press down lightly. Bake about 8 minutes or until light brown. Cool slightly on a wire rack.

Reduce oven temperature to 325 degrees F.

For the filling:

In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add egg; beat just until combined. Stir in the 1/2 cup blue cheese and the sour cream.

Spoon 1 well-rounded tablespoon of filling into each muffin cup. Bake about 20 minutes or until slightly puffed and set. Cool about 30 minutes.

Remove from muffin cups. Place on a tray, cover, and chill for 2 to 24 hours. Let stand at room temperature for 30 minutes before serving.

For the pear topping:

In a large skillet melt the 2 tablespoons butter over medium heat. Add 1/2 cup brown sugar and the cream. Cook and stir until bubbly; add pears. Cook about 5 minutes or until pears are tender, stirring occasionally. Remove from heat; stir in vanilla. Cool slightly.

To serve:

Remove foil or paper liners from cheesecakes. Place cheesecakes in eight deep dessert dishes. Spoon pear mixture around cheesecakes. Sprinkle with the 1/4 cup toasted walnuts and additional blue cheese, if desired.

donuts

Baked Pumpkin Doughnuts

12 doughnuts

Doughnuts

  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin purée (canned pumpkin)
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons Unbleached All-Purpose Flour

Coating

  • 3 tablespoons cinnamon-sugar
  • 1/2 cup confectioners sugar, optional
  • 2 tablespoons REAL maple syrup, optional

donut pan

Directions

Preheat the oven to 350°F.

Lightly grease two standard doughnut pans (see photo). If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.

Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.

If you’re making muffins, fill each cup about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.

If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges and transfer them to a rack to cool.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.

If you’ve made muffins, sprinkle their tops with the cinnamon-sugar.

Optional: combine the powdered sugar with the maple syrup and drizzle the cinnamon coated donuts with the glaze.

Cool completely, and store (not wrapped tight) at room temperature for several days.

french toast

Apple French Toast Bake

Make ahead breakfast.

French Toast

  • 1 day old Italian bread, about 18″ to 20″ long (12 ounces)
  • 8 large eggs
  • 3 cups milk
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Topping

  • 5 to 6 apples (1 3/4 to 2 pounds fresh apples), peeled and thinly sliced; such as Macoun, Empire, Cortland or Granny Smith
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons real maple syrup
  • Pinch of salt
  • 2 tablespoons melted butter

Optional Garnish

  • Cinnamon-sugar
  • Maple syrup

Directions

Lightly butter a 9″ x 13″ baking pan or similar-sized casserole dish.

Slice the bread into 1 inch slices; you’ll need about 20 slices to fill the pan. Place the slices of bread into the pan. Be sure the entire bottom of the dish is covered with bread. You may have to cut some slices to fit.

In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg and salt.

Pour this mixture over the bread and let it soak in while you prepare the topping.

Peel and slice the apples thinly. Mix them with the remaining topping ingredients and spread them over the bread in the pan.

To bake immediately, preheat the oven to 375°F.

To bake up to 48 hours later, cover the pan, and refrigerate.

Bake the French toast in a preheated 375°F oven for 30 to 40 minutes, until the apples are soft and the eggs set.

If it’s been refrigerated, remove the cover, and bake for 60 to 70 minutes.

Remove from the oven and sprinkle with cinnamon sugar or drizzle with maple syrup.

Makes about 10 servings.


EPSON DSC picture

Milan is the home of Italy’s stock exchange, the Gothic cathedral – the Duomo, one of Europe’s biggest trade-fair complexes, famous nightclubs, the prestigious opera house, La Scala, A.C. Milan (football) and endless opportunities to eat the best of Lombard’s Italian food. Milan is also the fashion icon of Italy and houses millions of residents in this northern city located south of the Italian Alps. Milan is very close to several other cities, such as Venice and Florence, and attractions, such as the Alpine ski slopes or the seashore villages of Liguria and Cinque Terre. The fashion quarter is not only known for major designers in the industry, such as, Valentino, Gucci, Kenzo and Yves Saint Laurent but, also, for many small boutique stores and fashionable shops.

milan

Milan’s cuisine features many specialties. Pasta dishes, such as “tortelli di zucca”, which is ravioli stuffed with pumpkin, “zuppa pavese” (broth with bread and eggs) and “zuppa di porri e bietole” (soup made with leeks and swiss chard). Polenta topped with mushrooms or meat sauce is typically served during the winter. Risotto alla Milanese, Osso Buco, breaded veal cutlet, pork chops or roast beef are typical main dishes. Cheese is a must on the Milanese table at the end of the meal. The cheeses that are eaten in Milan come from the surrounding countryside and alpine valleys. Among the most popular are Bagoss, Brescia cheese, Caprini, Crescenza or Stracchino, soft cheeses flavored with mountain herbs and, of course, Gorgonzola, eaten alone or served over risotto and polenta. You will notice that the dishes in Milan are based on more high calorie ingredients such as butter and sausages, supposedly due to the fact that the winters are long.

Milanese Dinner

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Appetizer Course

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Polenta e Gorgonzola

Servings 6

Ingredients

  • 1/2 cup walnuts
  • 1 cup gorgonzola blue cheese
  • Chopped herbs, such as rosemary or sage
  • Coarse ground black pepper

For the polenta:

  • 13 oz polenta (not quick cooking)
  • 7 cups water or milk or a combination
  • 4 tablespoons butter
  • 2 teaspoons salt

Directions

Boil the water and/or the milk, add salt and butter.

Pour the polenta into the boiling water, slowly and mixing well with a whisk.

Cover and let simmer over low heat for 60 minutes.

Grease a large baking tray and pour the polenta onto the pan, spreading it with a spatula: it should be around 1/4 inch thick, let it cool.

With a decorative 2 inch cookie or biscuit cutter make 24 circles.

Spread the gorgonzola cheese over half of the circles, cover with the other half and decorate with a walnut on the top, herbs and black pepper.

Serve warm, heating for 5 minutes in the oven

First Course

milan2

Leek and Swiss Chard Soup – Zuppa Di Porri E Bietole

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 leeks, white and light green parts, cut into 1/2-inch slices
  • 8 ounces swiss chard, cut into 1-inch pieces
  • 6 cups stock ( vegetable or chicken)
  • 1/2 cup Arborio rice
  • Salt, to taste
  • Pepper, to taste
  • 1/4 cup parmesan cheese, grated

Directions

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.

Add the Swiss chard and stock and bring to a simmer.

Cook until the chard wilts, about 10 minutes.

Add the rice, salt and pepper.

Cover and cook over low heat about 20 minutes or until the rice is cooked.

Stir in cheese and serve.

Main Course

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Italian Roast Turkey with Chestnut Stuffing

During the autumn season in Italy, turkey is often made with a stuffing of chestnuts and sausage. The wild turkey was brought to Europe from the New World and, once domesticated, became one of the large courtyard fowl animals in Lombardy. With Italy being one of the largest producers of chestnuts, it was natural to use them in a stuffing.

Ingredients

  • Chestnut Stuffing, (recipe below)
  • 1 12-to-14-pound turkey
  • 1 lemon, cut in half
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 4 slices bacon
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 3 cups reduced-sodium chicken broth
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Directions

Make Chestnut Stuffing.

Preheat oven to 325°F. Coat a large roasting pan and a 2-quart baking dish with cooking spray.

Remove the giblets, neck and any visible fat from the turkey. Rub the cavity with lemon halves, squeezing them as you go. Make a few tiny slits in the skin under the wings, where the legs join the body and in the thickest part of the breast. Stuff each slit with a piece of rosemary and sage.

Stuff the cavity and neck pouch with about 5 cups of the stuffing, securing the neck cavity with a skewer. Place remaining stuffing in the prepared baking dish; cover and refrigerate until needed.

Sprinkle the turkey with salt and pepper. Place bacon slices across the breast. Tie the drumsticks together.

Place the turkey, breast-side up, in the prepared roasting pan. Roast for 1 hour. Pour the wine over the turkey and baste a few times. Continue to roast for 2 hours more, basting with the pan juices several times and roast until the turkey is done, an additional 30 to 60 minutes. (An instant-read thermometer inserted in the thickest part of the thigh should register 180°F and 165°F in the stuffing.) Total cooking time will be 3 1/2 to 4 hours.

About 40 minutes before the turkey is ready, cover the reserved stuffing with a lid or foil and bake until heated through, 35 to 45 minutes. If you like a crisp top, uncover for the last 15 minutes of baking.

When the turkey is ready, place it on a carving board or platter. Scoop stuffing into a serving bowl, cover and keep warm. Tent the turkey with foil.

Place the roasting pan over medium heat and pour in the broth; bring to a boil, stirring to scrape up any browned bits. Cook for 5 minutes and transfer to a medium saucepan. Bring to a simmer. Mix water and cornstarch in a small bowl; add to the simmering sauce, whisking until lightly thickened.

Remove string from the drumsticks and carve the turkey. Serve with stuffing and gravy.

milan5

Chestnut Stuffing

Ingredients

  • Two 7 1/2-ounce jars vacuum-packed cooked chestnuts
  • 8 cups cubed country bread, (1 pound)
  • 12 oz sweet Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 2 onions, finely chopped
  • 1 clove garlic, minced
  • 1/2 pound mushrooms, wiped clean, trimmed and sliced
  • 1 small fennel bulb, diced
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 large eggs
  • 1-1 1/2 cups reduced-sodium chicken broth

Directions

Break the chestnut meat into chunks. Preheat oven to 350°F.

Spread bread on a baking sheet and bake until lightly toasted, 15 to 25 minutes. Set aside.

Cook sausage in a large skillet over medium heat, crumbling with a wooden spoon, until browned, 5 to 10 minutes. Drain on paper towels. Wipe out the skillet.

Add oil to the skillet and heat over medium-low heat. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add mushrooms and fennel and increase heat to medium-high; cook, stirring, until tender, 5 to 7 minutes.

Combine the reserved chestnuts, toasted bread, sausage, onion-mushroom mixture, parsley, thyme, sage, salt and pepper in a large bowl. Toss until well mixed.

Whisk eggs and 1 cup broth in a small bowl. Drizzle the egg mixture over the bread mixture and toss until evenly moistened. If you like a moist stuffing, add remaining 1/2 cup broth.

Use as directed in Roast Turkey with Chestnut Stuffing or place in a 3-quart baking dish that has been coated with cooking spray, cover with a lid or foil and bake at 325°F until heated through, 35 to 45 minutes. If you like a crisp top, uncover for the last 15 minutes of baking.

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Broccoli with Orange Sauce

Ingredients

  • 1 1/4 pounds fresh broccoli, cut into serving pieces
  • 2 teaspoons cornstarch
  • 1/4 cup chicken broth
  • Juice of 1 medium orange
  • 1 teaspoon orange peel, grated
  • 1 medium navel orange, peeled and thinly sliced

Directions

Cook the broccoli in a saucepan in a small amount of salted water for about eight minutes. Drain the broccoli in a colander and place it in a serving bowl.

In the empty saucepan combine the cornstarch, chicken broth, orange juice and orange peel and stir until mixture is blended. Then bring to a boil and stir for two minutes or until it thickens. Drizzle the sauce over the broccoli. Garnish with orange slices before serving.

Dessert Course

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Fresh Pear Crostata

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 4 cups chopped peeled ripe pears (about 8 medium)
  • One 9 inch refrigerated pie crust, or your favorite pie crust
  • 1 teaspoon sugar
  • 2 tablespoons sliced almonds

Directions

Heat the oven to 450°F. In medium bowl, mix the 1/2 cup sugar and the flour. Gently stir in the pears to coat.

Place the pie crust on a parchment lined 15×10 inch pan with sides.

Spoon the pear mixture onto center of the crust to within 2 inches of the edge. Carefully fold the 2-inch edge of crust up over pear mixture, pleating crust slightly as you go along the circle. Sprinkle 1 teaspoon sugar over the crust edge.

Bake 15 minutes and sprinkle almonds over the pear mixture. Continue to bake 5 more minutes until the pears are tender and the crust is golden. Cool 15 minutes. Cut into wedges; serve warm.

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Valt2Valtellina or the Valtelline (occasionally spelled as two words in English: Val Telline) is a valley in the Lombardy region of northern Italy, bordering Switzerland. Today, it is known for its ski center, hot spring spas, bresaola, cheeses and wines. In past centuries, it was a key alpine pass between northern Italy and Germany and control of the Valtelline was much sought after, particularly during the Thirty Years’ War.

The earliest settlements date back to prehistoric times: prior to the Roman conquest, the area was inhabited by Rhaetians and Celts.Thanks to its strategic position at a crossroads on one of the main routes connecting northern Italy with the trans alpine regions (the Via Imperiale d’Alemagna), it was already being fought over in the 10th century by various potentates, passing from one ruling power to the next (the bishops of Cosmo and Chur, the Visconti and Sforza families, France and Spain), although it maintained its municipal independence thanks to a 14th – century statute that gave its residents special rights and privileges and helped it become a commercial center.

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Valtellina is also an area of great natural beauty. Nature lovers and sports enthusiasts come here to enjoy a whole range of outdoor pursuits all year round, in a valley dominated by some of the most beautiful and best-known mountains in the Alps. Its internationally renowned tourist resorts have been attracting skiers and mountaineers from Italy and abroad since the 19th century. The best skiing resorts are Bormio, Santa Caterina Valfurva, Livigno, Aprica and Madesimo, the venue of such international events as the 1985 and 2005 World Alpine Skiing Championships.

Ski Trails

Ski Trails

The Stelvio National Park, one of Europe’s largest protected areas covering 134.620 hectares of central Alpine territory, straddles two italian regions: Lombardy and Trentino Alto Adige. The idea to protect this area in the Italian alps was first proposed at the beginning of the 20th century, although the law creating the park was not approved until 1935, and only as recently as 1977 were its present borders defined. The scenery of the park, which ranges in altitude from 650 to 3905 meters (over 12,000 feet), includes glaciers, alpine pasture, extensive woodland, agricultural holdings with farmsteads inhabited all year round, glacial lakes and mountain streams.

Stelvio National Park

Stelvio National Park

Other areas of natural interest include: the Valtellina Orobian Alps Regional Park, the Acqua Fraggia Waterfalls and several nature reserves (Marmitte dei Giganti, Pian di Spagna and Lake Mezzola, the Postalesio Pyramids, the Bordighi Forest, Pian di Gembro and Paluaccio di Oga.

Valtellina’s grapes are grown on the mountain slopes in an east-west direction, which means maximum light exposure:, so the vineyards enjoy similar sunshine hours to those in Sicily. Vines are almost all planted on terraces carved into the granite and slate rock. All grape picking is by hand, as is the heavy work of hauling grapes up and down the slopes – around three-times more man-hours are required to work these vines than the gentler slopes of Piedmont. A few growers have invested in funicular transporters and even helicopters to aid in this back-breaking work. Nebbiolo has always been the only grape variety bottled in the region’s red wines, though recently some experimental plantings of Merlot and Pinot Noir are being watched with interest.

Mountain Vineyards

Mountain Vineyards

A number of ingredients make up pizzocheri; a local pasta made with a grain known as grano saraceno. This is a medium-width pasta much like fettuccine that is cooked with casera, a local cow’s milk cheese and a cabbage known as verza, which has a blend of sweet and slightly bitter flavors.

Valt7

Valt6Other famous foods of Valtellina include bresaola, a cured meat served in an antipasti. This is usually made from beef, but sometimes a restaurant will serve bresaola made from deer, written on the menu as cerva. The most famous food from here is Bitto, a D.O.P. cheese that is aged for various periods ranging from 70 days to 10 years. Primarily a cow’s milk cheese (up to 10 percent goat’s milk may be added) and is made only during the summer in the area’s mountain dairies.

Valt8

 

VALTELLINA PIZZOCHERi

Original recipe of the Pizzocchero Teglio ®

Coded and registered by the Academy of Pizzocchero Teglio

Ingredients (serves 4)

  • 400 g of buckwheat flour
  • 100 g white flour
  • 200 g of butter
  • 250 g of cheese Valtellina Casera DOP (protected origin den.ne)
  • 150 g of grated parmesan cheese in
  • 200 g of cabbage
  • 250 g of potatoes
  • a clove of garlic, pepper

Preparation:

Mix the two flours, mix with water and work for about 5 minutes.

With a rolling-pin roll the dough to a thickness of 2-3 mm which are derived from the bands 7 -8 cm. Overlap the strips and cut widthwise, tagliatelle getting about 5 millimeters wide. Bake the vegetables in salted water, the cabbage into small pieces and potatoes into chunks, add the pizzocheri after 5 minutes ( the potatoes are always present, while cabbage can be replaced, according to the seasons, with ribbed or green beans.)After about ten minutes to collect pizzocheri with a slotted spoon and pour a part in a very hot pan, sprinkle with grated parmesan cheese and Valtellina Casera dop flakes Continue alternating pizzocheri and cheese. Fry the butter with the garlic color leaving for good, before pouring it on pizzocheri. pizzocheri. Without stirring serve hot with a sprinkling of pepper.

The Cuisine of Valtellina

Valt9

Insalata Della Valtellina (Bresaola salad)

Bresaola is cured, air-dried beef typically made in the Valtellina area of Lombardy. Lean and tender with a little added salt, it is perfect in salads. It is readily available in Italian delis and larger supermarkets.

Ingredients

  • 3 slices bread
  • 2 tablespoons extra virgin olive oil
  • 4-5 Romaine lettuce leaves, separated
  • A small handful arugula
  • 4 oz radishes, sliced
  • 20 black olives
  • 2 eggs, hard-boiled and quartered
  • 3 oz bresaola, thinly sliced
  • 2 tablespoons finely shaved fresh
  • Parmesan, shaved

Dressing

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper
  • 1 garlic clove, left whole

Directions

Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden. Remove and place on a plate.

Combine all the dressing ingredients and whisk together until the dressing is creamy. Remove the garlic clove from the dressing.

Arrange the lettuce leaves, arugula, radishes and olives on a serving dish, drizzle with the dressing and toss well. Arrange the eggs, bresaola and fried bread on top and scatter the Parmesan shavings over all.

Valt0

Polenta Taragna alla Valtellinese

It is generally served with salami and pickles.

Ingredients

  • 2 cups polenta mixed with 1 cup buckwheat flour
  • 1/2 cup butter plus 3 tablespoons
  • 1/4 pound casera cheese

Directions

Preheat oven to 350 degrees F.

Butter an oven proof dish with 3 tablespoons butter and set aside. In a 6 quart sauce pan, heat 8 cups water to a boil. Whisking furiously, slowly drizzle in mixed flours until all are incorporated. Switch to a wooden spoon.and cook until the texture is thickened. Add the butter and cheese. Stir through and pour into baking dish. Place in the oven for 10 minutes, remove and serve immediately.

Valt02

Italian Pork and Vegetable Saute

Ingredients

  • 1 pound boneless sirloin pork chops, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 2 red bell peppers, cored and cut into 1/2-inch dice
  • 10 ounces cremini mushrooms, sliced
  • 3 scallions, white and green parts, thinly sliced
  • Coarse salt
  • Freshly ground black pepper
  • 1 tablespoon flour
  • 1/2 cup dry white wine, such as Pinot Grigio

Directions

Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until beginning to soften, about 1 minute. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes. Stir in scallions and cook until wilted, about 1 minute. Transfer to a plate.

Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 tablespoon of oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced in the center with the tip of a sharp knife, about 5 minutes. Sprinkle with flour and stir with a wooden spoon to coat the pork.

Add wine and 1/2 cup water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return the vegetables to the pan and cook until the sauce is thickened, about 1 minute. Season with salt and pepper, if needed. Serve.

Makes 4 servings

Valt01

Bisciola

Ingredients

  • 1/2 cup golden raisins, roughly chopped
  • 1/4 cup Grappa, Port or Marsala (dessert wine)
  • 1/4 cup plus 2 tablespoons of whole milk
  • 2 ¼ teaspoons or 1 packet (¼-ounce) active dry yeast
  • 1 teaspoon sugar
  • 1 ½ cups unbleached all-purpose flour
  • 1/2 cup spelt, rye or whole wheat flour
  • 3 tablespoons sugar
  • A pinch of kosher salt
  • 3 tablespoons unsalted butter, room temperature
  • 1 large egg yolk, room temperature
  • 3/4 cup (about 15) dried figs, roughly chopped
  • 3/4 cup walnuts, roughly chopped
  • 3 tablespoons pine nuts, pistachios or hazelnuts, roughly chopped
  • 1 egg yolk plus 1 teaspoon water, for brushing dough top

Directions

Combine raisins and grappa or dessert wine in a bowl. Set aside.

In a small saucepan, heat milk over medium until just warm. Transfer to a mixing bowl or the bowl of an electric mixer. Sprinkle yeast and sugar over the milk. Let mixture stand until foamy, 5 to 10 minutes.

While yeast is foaming, put flour, salt and sugar in a bowl and whisk to combine. With mixer at medium-low, add half of the flour mixture to the yeast mixture.

Mix until well blended, then add the remaining flour mixture along with the butter and egg yolk. Mix for five minutes on low.

Drain raisins, discarding the liquid. Add raisins, figs and all the nuts to the dough. Mix on low until just incorporated.

Remove the bowl from mixer and knead dough with your hands to finish incorporating ingredients and forming a stiff, wet dough.

Line a baking sheet with parchment paper. Turn dough out on the prepared pan and form the dough into an 8-inch oval loaf. Cover with plastic wrap or a lightly dampened towel.

Let rest at room temperature until double in size, about 2 hours.

Heat the oven to 350 degrees F with a rack in the middle of oven.

In a small bowl, beat 1 egg yolk with a teaspoon of water. Brush dough with the egg mixture then bake, rotating pan halfway through, until golden brown, 30 to 35 minutes.

Remove and cool on wire rack. Will last 4 to 5 days wrapped in plastic.

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Pumpkin1

Except for a Halloween display and its use in Thanksgiving pies, pumpkin is rarely served in the US. On the other hand, Italians, who grow a great deal of pumpkins, serve it in a number of ways. Cucurbitaceae, the genus that includes pumpkins, squashes and edible gourds, has nourished people for centuries.

Of all of Italy’s gastronomically diverse 20 regions, none utilizes the pumpkin the way the city of Venice does. Pumpkin, what the Venetians call zucca  or”suca”, lasts through the cold weather and keeps until spring.

Marina di Chioggia (pronounced kee-oh’-jah),  is Italy’s best known pumpkin. Dense, flavorful and silky, this pumpkin weighs about 4 lbs.  Called “suca baruca” (warty pumpkin) in Venetian dialect, this slightly squashed sphere with gnarled, dark green skin and vibrant orange flesh is rich and sweet after cooking. Once, vendors walked around the streets of Venice balancing wooden planks piled high with roasted pumpkin on their shoulders, hawking, “suca baruc”, to eager schoolchildren or anyone else wanting a sugary snack.

The “suca” criers are gone, replaced by souvenir peddlers, but Chioggia pumpkins have become universally loved in Italy and beyond, and vendors with their big golden wedges of pumpkin still sell in the markets from the Rialto to Sicily. There are other types of pumpkins that are long, such as the Violina from Ferrara (a variety of Butternut squash) with rugged skin. Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. This is the reason why Butternut squash is called “pumpkin” in Italy.

pumpkin

pumpkin3The Chioggia’s ancient signature dish, suca in saor, is sweet-and-sour pumpkin. Slices of pumpkin are salted in a colander, as for eggplant, to remove excess moisture. Next they are dredged in flour and fried in olive oil until crisp. Then they are layered with sautéed onions, raisins, toasted pine nuts and white wine vinegar. The dish is chilled for several days before serving it as an appetizer.

The US could grow Marina di Chioggia pumpkin, if there was a demand for it, though its sheer size would discourage shipping it to different markets. Widely available, however, are pie pumpkins, butternut squash and Calabaza that can be used in for Italian sweet and savory dishes or pies.

Overall, the Cucurbitaceae family’s bland and its compact flesh makes these squash an ideal canvas for the savory and sweet recipes the Italians cook. The blossoms are prepared in a variety of unusual ways, while the pulp is made into soup, risotto, pasta and gnocchi, to name just a few dishes.

They can also be used for savory pumpkin tarts with prosciutto and sweet versions made with pumpkin-honey-orange filling in a walnut-flour crust.

Pumpkin2

Italian Squash Stew

The combination of fresh pumpkin, black dry-cured olives, garlic and tomatoes may sound unusual, but it is a very aromatic dish. Pumpkin or squash alone is bland, but the dry-cured olives and garlic give it great flavor.

Serves 6

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3 large cloves garlic, sliced
  • 1 cup canned tomato purée, or ½ cup tomato paste mixed with ½ cup water
  • 1 medium-sized butternut or Hubbard squash or 1 small pumpkin (about 1½ pounds), peeled, seeded and cut into 1-inch dice
  • 20 black dry-cured olives, pitted and halved
  • 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Directions

In a saucepan over medium heat, warm the oil and garlic together until the garlic is fragrant, about 4 minutes. Add the tomato sauce, stir and bring slowly to a simmer, about 4 minutes. Add the squash, olives, thyme and 3/4 cup water. Cover partially and simmer over low heat until tender, about 40 minutes.

Season with the salt and pepper to taste. Serve immediately or chill and reheat gently before serving.

This dish can be made up to 3 days in advance.

Pumpkin5

Italian Sausage and Pumpkin Soup

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2  onions, chopped
  • 1 leek, washed and sliced into half rounds
  • 1 29-ounce can of pumpkin or 3 pounds of fresh pumpkin, peeled, seeded and cut into half-inch pieces
  • Salt and pepper to taste
  • 3 bay leaves
  • 8 cups chicken broth
  • 1 sprig sage
  • 1/2 teaspoon of dried thyme
  • Pinch of cayenne to taste
  • 1 pound Italian sausage, casing removed and crumbled
  • Freshly grated Parmigiano-Reggiano cheese

Directions

Heat butter and olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add onions and leeks. Cook and stir until soft and lightly golden, about 10 minutes.

Add pumpkin, salt, pepper and bay leaves. Mix well. If using fresh pumpkin, cook until it softens slightly.

Add chicken broth , sage and thyme. Stir to mix. Bring to a boil. Then reduce heat to medium and cook uncovered for 20 to 25 minutes until the pumpkin is tender and the broth thickens.

Use an immersion blender to puree the soup.

Brown the sausage in a medium sauté pan. Remove the sausage with a slotted spoon and drain on paper towels. Stir the sausage into the soup and heat.

Serve the soup with Parmesan-Reggiano cheese on top.

pumpkin4

Pumpkin Pasta

6 servings

Ingredients

  • 16 ounces rigatoni pasta
  • 1 small onion
  • 1 clove garlic
  • 1 tablespoon butter
  • 1/4 teaspoon salt, plus extra for pasta water
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon flour
  • 1 cup pumpkin puree
  • 1 cup half & half or whole milk
  • 1 cup shredded Parmesan cheese

Directions

Preheat the oven to 425°F. Fill a large pot with water and bring to a simmer. Add salt and the rigatoni and boil until al dente.

Dice the onion and garlic.

Melt the butter in a small sauté pan over medium heat; add the onions and garlic and sauté for about five minutes, until the onion and garlic are translucent and just starting to brown.

Combine the salt, Italian seasoning and flour. Add to the onions and garlic and carefully stir to incorporate. Next, add the pumpkin puree to the pan, stirring it together. Add the half & half or milk to the mixture. Give it a gentle stir until incorporated and remove the pan from the heat.

Drain the pasta and place it in a large baking dish. Add the pumpkin sauce and stir until the pasta is coated. Sprinkle the shredded Parmesan cheese over the pasta and place the dish in the oven for 10-15 minutes or until the pasta is hot in the center of the baking dish and the cheese has melted.

pumpkin6

Pumpkin Bread Stuffing for Roast Chicken or Pork

Ingredients

  • 1 cup diced pumpkin (from 1 whole small pumpkin)
  • 2 tablespoons butter, divided
  • 1 1/2 cups diced sweet onions
  • 1 1/2 cups diced celery
  • 1/4 cup finely chopped fresh thyme leaves
  • 1/4 cup finely chopped sage leaves
  • Salt and cracked black pepper
  • 2 1/2 cups day old country bread
  • 1 egg, beaten
  • 1/4 cup chicken stock
  • Parsley for garnish

Directions

Preheat the oven to 425 degrees F

Cut pumpkin in half and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin and dice. Lower oven temperature to 350 degrees F.

In a large skillet, melt 1 tablespoon butter over medium heat. Add the onion, celery, thyme and sage, and saute for 5 minutes or until tender. Season to taste with salt and cracked black pepper.

Meanwhile, crumble the bread into a large bowl and add the sautéed vegetables. Stir in the beaten egg and roasted pumpkin and mix well. Then add the chicken stock and mix well.

Transfer stuffing into a medium-sized casserole dish and dot with the remaining butter. Bake for 45 minutes. Garnish with chopped parsley.

To serve, cut stuffing into squares and serve with roasted meat.

Pumpkin7

Pumpkin Ricotta Cheese Pie

Ingredients

Filling

  • 1 1/2 cups ricotta cheese
  • 1 cup mascarpone cheese
  • 1/3 cup of honey
  • 1 cup of pumpkin
  • 3 eggs
  • 1 teaspoon of pumpkin pie spice

Crust

  • 2 whole graham crackers, enough to make a scant 1/3 cup crumbs
  • 1 tablespoon sugar
  • 1/4 cup almonds, pecans or hazelnuts
  • Pinch of salt
  • Butter

Directions

For the crust:

Place the crust ingredients, except the butter, in a food processor or blender and process until totally ground, but not powdery:

Rub a little soft butter on the inside of a 9″ pie pan at least 1 1/2″ deep; use a deep-dish pan, if you have one. If your pie pan isn’t at least 1 1/2″ deep, substitute a 9″ square pan.

Pour the crumbs into the pan, tilting and shaking the pan to distribute the crumbs across the bottom and up the sides of the pan. Place the pan on a baking sheet, to make it easy to handle once you’ve added the filling.

For the filling

Beat together with a mixer the ricotta, mascarpone, pumpkin, honey, eggs and pumpkin pie spice. Continue to beat until creamy.

Pour the filling into the prepared crust. Bake at 350degrees F for 50-60 minutes or until the top of the center of the cheese pie springs back to the touch. Chill in the refrigerator prior to serving


fallmarket

Look for these fall fruits and vegetables at farmers’ markets and in produce departments for the best flavor (and greatest value) in season. Specific crops and harvest dates of fall produce will depend, of course, on your region’s climate.

Apples are one of those fruits people have forgotten have a season. But they do, and in the Northern Hemisphere they’re harvested late summer through fall.

Artichokes produce a second, smaller crop in the fall that tends to produce small to medium artichokes.

Arugula is a cool weather peppery green harvested at different times in different places (winter in warm climates, summer in cool ones) but grows in many places during autumn.

Beets are in season in temperate climates fall through spring. Fresh beets are often sold with their greens still attached.

Broccoli can be grown year-round but is more sweet, less bitter and sharp when harvested in the cooler temperatures of fall in most climates.

Broccoli rabe, rapini is a more bitter, a leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.

Brussels sprouts grow on a stalk and, if you see them for sale that way, snap them up – they’ll last quite a bit longer than once they’re cut.

Cabbage – the cooler the weather when it’s harvested, the sweeter it tends to taste.

Carrots are harvested year-round in temperate areas. Unusual varieties are harvested during the carrot’s natural season, which is late summer and fall.

Cauliflower may be grown, harvested and sold year-round, but it is by nature a cool weather crop and at its best in fall and winter.

Chard like all greens, turns bitter when it gets too hot. Chard is best harvested in late summer or early fall in colder areas, and fall through spring in warmer regions.

Fennel’s natural season is from fall through early spring.

Figs have a short second season in late fall (the first harvest comes in summer) just in time for Thanksgiving.

Grapes (early fall) ripen towards the end of summer and the harvest continues into fall.

Green beans tend to be sweetest and most tender during their natural season, from mid-summer into fall in most regions.

Kohlrabi (late fall) comes into season by the end of fall, but stays at its sweet best into winter.

Mushrooms, other than morels, are in-season in summer through fall.

Okra (early fall) needs heat to grow, so a nice long, hot summer in warmer climates brings out its best. Look for firm, plump pods in late summer and early fall.

Onions come from storage all year round but most onions are harvested in late summer through the fall.

Parsnips look like white carrots and have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.

Pears have a season that runs from mid-summer well into winter, depending on the variety and region.

Peppers (early fall) – both sweet and spicy- are harvested in late summer and early fall.

Persimmons are available for a short window in the fall and early winter – look for bright, heavy-feeling fruits.

Pomegranates only ripen in warmer climates. They are in season starting in October and are usually available fresh through December.

Pumpkins are the most common winter squash and come into season in September in most areas.

Quinces are an under-appreciated fruit. Bright and tart, quince jellies and desserts are a fall and early winter favorite.

Radicchio, like all chicories, is more sweet and less bitter when the weather is cool.

Sweet potatoes are often sold as “yams.” They are available from local sources year-round in warmer areas; from late summer through winter other places.

Turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.

Winter squash come into season in early fall and usually last well into winter.

Zucchini have a harvest season from summer into fall in most climates.

Cooking From The Fall Market

fallmarket2

Roasted Fennel Soup with Homemade Croutons

Ingredients

  • 1 fennel bulb (1 1/2 to 2 pounds)
  • 1 cup coarsely chopped white onion (1 large)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 2 – 14 1/2 ounce cans reduced-sodium chicken broth
  • 1 russet potato, peeled and cut into 1/2-inch cubes
  • 1 cup half-and-half, light cream or evaporated milk
  • 2 tablespoons lemon juice
  • 3/4 teaspoon ground cumin
  • Ground white pepper
  • Kosher salt
  • 1 tablespoon fennel seeds
  • 1 recipe Homemade Croutons (optional), recipe below

Directions

Preheat oven to 375 degrees F.

Cut off and discard fennel stalks, reserving some of the feathery tops. Remove any wilted outer layers from the bulb; cut a thin slice from the  base of bulb. Cut bulb into 1/2-inch slices, removing the core. Snip feathery tops; set aside.

In a 13x9x2-inch baking pan combine fennel slices and onion. Drizzle with oil; sprinkle with 1/2 teaspoon salt. Roast, uncovered, about 25 minutes or just until vegetables are tender.

Transfer roasted vegetables to a large saucepan. Stir in broth and potato. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potato is tender. Cool slightly.

Transfer vegetable mixture, one-third at a time, to a blender, food processor or use a hand immersion blender. Process until smooth. Return mixture to saucepan. Stir in half-and-half, lemon juice, and cumin. Cook over medium heat until heated through, stirring occasionally. Season to taste with white pepper and additional salt.

Meanwhile, in a small skillet cook fennel seeds over medium-high heat about 3 minutes or until light brown and fragrant, stirring frequently.

Top each serving with fennel tops, toasted fennel seeds and, if desired, Homemade Croutons.

To Make Ahead:

Prepare as directed and cool soup slightly. Transfer soup to an airtight container. Cover and chill for up to 2 days. Place fennel tops and toasted fennel seeds in separate resealable plastic bags. Chill fennel tops for up to 2 days and store fennel seeds at room temperature for up to 2 days. To serve, transfer soup to a large saucepan. Cook over medium heat until heated through, stirring occasionally. Serve as directed above.

Homemade Croutons

Ingredients

  • 2 cups of cubed Italian  bread
  • 2 tablespoons of olive oil
  • 1/4 teaspoon of freshly ground black pepper
  • 1/8 teaspoon of kosher salt

Directions

Spread cubed bread in a single layer in a shallow baking dish. Stir together olive oil, black pepper and kosher salt; pour over bread cubes, tossing to coat. Bake in a 350 degree F oven for 10 minutes. Stir; bake for 8 to 10 minutes more or until crisp and brown. Makes 2 cups.

fallmarket4

Beet and Apple Salad

Ingredients

  • 4 large beets (2 1/2 pounds)
  • 5 thyme sprigs
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 1/4 cup apple-cider vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons prepared horseradish
  • 1/3 cup salted pistachios, chopped
  • 1 green apple, thinly sliced

Directions

Preheat the oven to 375°F. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into thin slices.

In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.

fallmarket5

Healthy Chicken and Mushroom Fricassee

Serve with the roasted carrots below.

Ingredients

  • 1 tablespoon olive oil
  • 10 oz white button mushrooms, rinsed and quartered
  • 1 cup leeks, split into quarters, then sliced into small squares and rinsed well
  • 1 cup potatoes, peeled and diced
  • 1 cup celery, rinsed and diced
  • 1 cup pearl onions, raw or frozen
  • 3 cup low-sodium chicken broth
  • 1 lb skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)
  • 2 tablespoons each fresh herbs (such as parsley and chives), rinsed, dried and minced
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons lowfat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

Preheat oven to 350 º F.

Heat olive oil in a medium-sized heavy-bottomed roasting or braising pan (a large sauté pan with a metal handle).

Add mushrooms to the pan and cook until golden brown, about 3–5 minutes. Add leeks, potatoes, celery and pearl onions and continue to cook until the vegetables become soft, about 3–5 additional minutes. Add chicken broth to the pan and bring to a boil.

Add chicken to the pan, cover, and place in the oven for about 20 minutes or until the chicken is tender when pierced with a fork (or a meat thermometer reaches an internal temperature of 165 ºF).

When the chicken is cooked, remove them from the pan to serving bowl and keep warm. Return the pan to the stove top and bring the liquid to a boil. Stir in the lemon juice.

In a bowl, mix the cornstarch with the sour cream and add to the pan. Bring back to a boil, stir until mixed and then remove from the heat.

Season with salt and pepper and pour sauce over the chicken. Sprinkle with herbs and serve.

fallmarket1

Spice & Honey Roasted Carrots

Ingredients

  • 1 ½ pounds regular or rainbow carrots, scrubbed and peeled
  • 1 tablespoon olive oil
  • 1/2 cup coarsely chopped hazelnuts
  • 1 tablespoon coriander seed
  • 1 tablespoon sesame seed
  • 1 ½ teaspoons cumin seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon honey
  • Lemon wedges

Directions

Preheat oven to 425 degrees F.

Trim carrots and peel. Halve any large carrots lengthwise.

Line a shallow roasting pan with foil. Evenly spread carrots in the pan. Drizzle with olive oil. Roast carrots, uncovered, for 20 minutes.

Meanwhile, for the seasoning mix, heat a small skillet over medium-high heat. Add hazelnuts; cook and stir 3 minutes or until fragrant and toasted. Transfer to a small bowl.

Add coriander, sesame and cumin seed to the hot skillet. Cook on medium-high heat for 2 minutes or until fragrant and toasted. Remove spices from heat and transfer to another bowl; cool for 10 minutes.

Using a spice grinder, coffee grinder, or mortar and pestle, grind or crush toasted spices until coarsely ground. Add the hazelnuts and salt and pepper, crushing nuts slightly.

Remove carrots from the oven. Drizzle with honey; toss to evenly coat. Sprinkle carrots with the seasoning mixture. Return to the oven; roast 5 to 10 minutes more.

Serve carrots with lemon wedges. Makes 6 servings.

fallmarket3

Fig and Pear Cobbler with Cornmeal-Amaretti Biscuits

Ingredients

  • 1/2 cup whole amaretti cookies
  • 1 ⅓ cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 2 ½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, cut into small pieces
  • 1 ¼ cups whipping cream
  • 2 cups dried Mission figs, halved
  • 1 ½ pounds fresh pears, cored and sliced
  • 3/4 cup sugar
  • Juice and finely shredded peel from 1 orange
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 2 teaspoons cornstarch
  • 1 ½ cups port wine or cranberry juice
  • 2 tablespoons whipping cream
  • 1/2 cup sliced almonds
  • Vanilla ice cream or frozen yogurt (optional)

Directions

Preheat oven to 375 degrees F.

Place amaretti cookies in a food processor. Cover and process until finely ground. Add flour, cornmeal, the 2 tablespoons sugar, the baking powder and salt; cover and pulse with on/off turns to combine. Add butter; cover and pulse with on/off turns until pieces are the size of small peas.

In a large bowl combine butter mixture and the 1-1/4 cups whipping cream, stirring with a fork until the dough comes together. Transfer dough to a lightly floured surface; knead gently two or three times until it holds together. Press dough into a 12×8-inch rectangle, about 1/2-inch thick. Cut the dough into eight rectangles

In a 3-quart rectangular baking dish combine figs and pears. Place the 3/4 cup sugar in a small bowl; add the finely shredded orange peel and use your fingers to rub the peel into the sugar. Stir in cinnamon, coriander and kosher salt. Pour sugar mixture over the fig mixture; gently toss with your hands to combine.

In a small bowl combine 2 tablespoons of orange juice and the cornstarch, stirring until smooth. Stir in the port and the remaining orange juice; pour evenly over the fruit mixture in the baking dish.

Place dough rectangles on top of the fruit mixture; brush with the 2 tablespoons whipping cream and sprinkle with almonds.

Bake for 35 to 45 minutes or until the top is browned and juices are bubbly around the edges of the pan. If necessary to prevent over browning, cover loosely with foil for the last 10 to 20 minutes of baking. Remove foil, if using, and cool on a wire rack for at least 30 minutes before serving. Serve warm with vanilla ice cream or yogurt.


anchovy9

A health food for some, a gourmet food to others and a scary little fish for still others.

This tiny little fish swims in schools throughout most of the world’s oceans. Most become food for bigger fish, but sea-going cultures all over the world consume these tiny creatures and have incorporated them into their respective cuisines. This fish is a small, warm water relative of the herring, a Northern European staple, and just as the peoples of the north salted their herring to preserve them, the anchovy has long been salted by fishermen and packers in the Mediterranean where it is a staple. While they were usually consumed fresh and either grilled or marinated, they always preserved some of their catch for later use. Before the advent of canning and refrigeration, salt was the predominant way to preserve them. Salting anchovies changes both their taste and texture. Although Europeans seem to prefer buying whole salted anchovies from their local market, salted anchovies show up in the US mainly in the form of small flat or rolled fillets packed with olive oil – like sardines. Salt-packed anchovies are sold as whole fish with heads removed; while oil packed anchovies are sold de-boned or in pieces. Oil packed fillets are ready to use, while salt packed anchovies must be de-boned and soaked to remove the excess salt.

anchovy0

After rinsing, salt-packed anchovies have a deep flavor with less saltiness; while oil packed anchovies are saltier due to being preserved in olive oil. In most cases they can be used interchangeably in recipes. Salt-packed anchovies can be stored covered in the refrigerator, where they will keep almost indefinitely. Salt-packed anchovies must be soaked prior for use in a recipe. There are three commonly used soaking liquids: cold water, milk or a combination of cold water and dry white wine. Whatever liquid you choose, use enough to completely cover the anchovies and soak them for approximately 30 minutes. (Many people will change the liquid after about 15 minutes.) You can soak the salt-packed anchovies before or after removing the backbone.

anchovy01

Anchovy paste can make an acceptable substitute for anchovies in some recipes. (Use ½ teaspoon for every anchovy called for.) Anchovies can be used in recipes as a seasoning ingredient rather than as the main ingredient. Many recipes call for one or two mashed or minced fillets that disappear into the sauce as it is cooked. There are well-known recipes where the anchovy is the main ingredient For example, in an anchovy and garlic paste that is used to spread on slices of crostini or in Bagna Cauda, an anchovy and garlic dip, that is traditional in Northern Italy. The Italian cuisines of Campania, Calabria, and Sicily often rely on anchovies for pasta dishes, such as, Spaghetti con Acciughe that includes anchovies, olive oil, garlic, red pepper flakes and bread crumbs. Anchovies are often minced or mashed into vinaigrettes to season vegetables and salads.

anchovy3

Bagna Cauda Pot

Consider the health benefits of anchovies:

  • Anchovies are high in Omega-3 polyunsaturated fatty acids, which can help lower cholesterol and reduce the risk of heart disease.
  • Anchovies are also a good source of essential vitamins and minerals, such as Vitamin E, Vitamin D, Calcium and Selenium.
  • Anchovies are an excellent source of protein – delivering 9 grams of protein for only five anchovies.
  • Due to their size and short life span, Anchovies contain lower levels of heavy metals (mercury, lead, cadmium and arsenic,) and other environmental toxins – especially when compared to tuna and other larger fish.

Equivalents:

2 oz Anchovy paste = 4 tablespoons = 1/4 cup

2 oz Anchovy fillets in oil = 50g = 8 to 12 Anchovies in oil = 12 drained

1 ½ oz Anchovies, drained = 40g = 8 to 10 Anchovies

1/2 teaspoon Anchovy paste = 1 Anchovy fillet

Once a tin or jar of anchovies is opened, you can store the anchovies in the refrigerator (discard the tin and store them in a sealed container) for up to two months: just make sure the fillets are covered in oil during that time to keep them fresh.

anchovy

Here are some recipes where you can incorporate this tiny fish into your cooking. I prefer to purchase anchovy fillets packed in extra-virgin olive oil.

anchovy2

Bagna Cauda

Serves 6

Bagna Cauda is the Italian version of fondue. Raw vegetable pieces are dipped into the hot, garlicky, anchovy-flavored oil until warm – and then eaten, catching every little garlicky drip on a fresh piece of Italian bread. It helps to have a Bagna Cauda “pot”, but a fondue dish with the Sterno flame underneath works — as does an electric wok on low.

Ingredients

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

Directions

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

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

anchovy6

Tuna Stuffed Roasted Peppers

Serves 6

Ingredients

  • One 12 oz jar of roasted peppers, drained
  • Two 6-ounce cans Italian tuna packed in olive oil, undrained
  • 1 tablespoon lemon juice
  • 1 tablespoon capers, rinsed and finely chopped
  • 2 anchovy fillets, finely chopped
  • Freshly ground pepper, to taste
  • 1/4 cup balsamic vinegar, optional
  • Chopped flat leaf parsley for garnish

Directions

Cut the peppers into 2-inches wide strips.

Combine tuna, lemon juice, capers and anchovies in a medium bowl.

Lay the pepper strip flat, inside facing up, and put a tablespoon of the tuna stuffing at one end.

Tightly roll up the pepper strip. Place the pepper roll-ups on a serving platter.

Grind some black pepper over the stuffed peppers and drizzle with balsamic vinegar, if using. Sprinkle with chopped parsley.

Serve slightly chilled or at room temperature.

anchovy1

Spaghetti con Acciughe

A classic Neapolitan dish.

Serves 6-8

Ingredients

  • 1 pound Spaghetti or Bucatini Pasta
  • 12 anchovies
  • 1/2 cup extra virgin olive oil
  • 6 large garlic cloves, minced
  • Big pinch of hot, red pepper flakes or to taste
  • 2 tablespoons flat-leaf parsley, minced
  • 3/4 cup fresh bread crumbs, toasted

Directions

Mince 6 of the anchovies and chop the remaining six coarsely. Set aside.

Cook pasta in plenty of salted boiling water until “al dente” – about 10 minutes.

While pasta is boiling, put olive oil, garlic, minced anchovies and chili flakes in a deep-sided frying pan or pot and saute over low heat until the anchovies are “dissolved.” Stir in the parsley and remaining anchovies and turn off the heat.

Drain the pasta, reserving 1 cup of the cooking water. Transfer pasta into the pan containing the anchovy sauce and toss until pasta is well coated. Add some reserved cooking water if the pasta seems dry. Put 2 tablespoons of bread crumbs aside. Add remaining bread crumbs to the pasta and toss again.

Sprinkle remaining breadcrumbs on top ot the pasta before serving.

anchovy4

Tomato Salad with Anchovy & Roasted Garlic Vinaigrette

Ingredients

  • 1 head garlic
  • 4 anchovies, chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup extra-virgin olive oil
  • Salt and pepper
  • Tomatoes, sliced

Directions

Halve the head of garlic crosswise and wrap them in foil, cut side up. Roast in a 450°F oven until tender, about 45 minutes. Let cool, then squeeze the cloves into a medium bowl. Add the anchovies and mash them with a fork into a paste.

Whisk in chopped parsley, vinegar, fresh lemon juice, Dijon mustard, sugar and crushed red pepper flakes. Add the extra-virgin olive oil and whisk until combined. Season with salt and pepper. Serve over tomato slices.

anchovy5

Italian Fish Stew with Anchovy Pesto

Stew

  • 1 lb cod fillets or other firm white fish fillets
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 celery stalk, sliced thin
  • 1 28 oz container Italian plum tomatoes, chopped
  • 1 tablespoon tomato paste
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped parsley
  • 1 bay leaf
  • 1/2 cup of dry white wine
  • Salt and pepper to taste
  • 8 mussels
  • 8 shrimp

Pesto

  • 6 anchovy fillets, chopped
  • 1 tablespoons chopped fresh parsley
  • 1 clove of garlic, chopped
  • 1 tablespoon olive oil
  • Freshly ground black pepper

Directions

Mix the chopped plum tomatoes, tomato paste and herbs together in a mixing bowl. Set aside.

Rinse and dry the fish on paper towels and cut into 1 inch chunks.

In a large saucepan over medium heat, warm the olive oil and saute the onion, garlic and celery until soft.  Reduce the temperature to low and add the fish and the tomato mixture to the saucepan.  Add salt and pepper to taste and the wine.

Cook uncovered for 30 minutes or until the fish is just cooked and the liquid has reduced to a thick soupy consistency.

Add the mussels and shrimp and cook until the mussels open. Discard any that do not open.

Pound together the pesto ingredients with a pestle & mortar or process in a food processor to make a rough paste.

Remove the bay leaf and serve the fish stew in shallow bowls, topped with a tablespoon of the pesto.

anchovy02

Lamb Chops With Anchovies, Capers and Sage

3 servings

Ingredients

  • 6 rib lamb chops (1 1/2 pounds)
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 anchovy fillets
  • 3 tablespoons drained capers
  • 15 sage leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 2 garlic cloves, finely chopped
  • Lemon wedges, for serving.

Directions

Pat the lamb chops dry with paper towels. Season them with salt and pepper and let rest for 15 minutes.

Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.

Arrange the lamb chops in the skillet and cook, without moving them, until brown, about 3 minutes. Turn them over, and add the sage leaves and red pepper flakes into the pan. Cook until the lamb reaches the desired doneness, about 2 minutes for medium-rare.

Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.

anchovy7

Figs Stuffed with Anchovy Tapenade

Ingredients

  • 15 oil-cured black olives, pitted
  • 2 teaspoons capers
  • 1 anchovy fillet
  • 1 teaspoon fresh thyme or 1/4 teaspoon dried
  • 2 teaspoons olive oil
  • 12 ripe, small Mission figs

Directions

Puree olives, capers, anchovy, thyme, and olive oil together in a food processor or chop by hand.

Make a slit in the side of each fig and spoon about 1/2 teaspoon of tapenade into the fig. Pinch opening closed. Allow 3 figs per person.

 



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