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Healthy Italian Cooking at Home

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Grilling Vegetables

May 20, 2013

Grilling vegetables is not difficult. With so many possible vegetable choices and recipes, the biggest challenge is narrowing them down to just a few special recipes that take advantage of the outdoor grill flavor. Many different kinds of vegetables can be grilled with great results. Beets become sweet on the grill. Potatoes get crisp on the outside and stay sweet and moist on the inside. Carrots and onions caramelize.

Select vegetables that are firm and that can hold up to slicing and grilling. Slice them in large, thick (at least 1/4-inch) sections, since small pieces can easily fall through the grid and into the fire. Cut zucchini lengthwise or on a long diagonal, for example. If you plan to prepare a recipe that calls for smaller pieces, try grilling them on skewers or wrapping them in foil packets. Vegetables such as peppers can simply be grilled whole, then peeled and sliced.

Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry.

Because vegetables lack fat, they need oil, liquid, or some sort of marinade to prevent them from burning and sticking and to keep them moist. Brush vegetables with oil (preferably vegetable oil because it has a high smoke point) or a flavored oil mixture, such as a salad dressing or your own mixture of oil and herbs or other seasonings. Marinate the vegetables for at least 30 minutes before grilling.

White wine, oil, garlic, onion and celery salt make a good marinade, as do beer, oil, garlic and cloves. Lemon juice also makes a good base for a grilling marinade. Try pineapple juice, soy sauce, lemon juice and garlic for firm vegetables. Orange juice, turmeric, ginger, garlic and lemon zest make a light marinade for summer squash or softer vegetables.

Consider the texture of the ingredient to determine marinating time. Mushrooms, summer squash, and tomatoes may need only 30 to 40 minutes to marinate. Tougher ingredients, such as, sliced carrots or potatoes can marinate for a couple of hours.

To further prevent food from sticking to the grill and to aid in cleanup, spray the grid with nonstick cooking spray before heating (never spray into the fire) or wipe the grill rack with oil before you start cooking.

Special equipment is minimal. A special grill top basket is useful to keep small veggie foods from falling into the fire. Metal or wood skewers are useful for making kebabs that are easily rotated on a grill. (Wood skewers should be soaked in water for at least 30 minutes prior to threading the vegetables so they won’t burn on the grill.) Heavy-duty foil is the best type to use for lining grills or for wrapping food in packets for grilling.

Some Popular Vegetables For The Grill

Asparagus: Cut off ends. Soak in water for 30 minutes to an hour. Pat dry and brush with olive oil. Place on grill, turning every minute. Remove when tips start to turn brown. You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.

Bell Peppers: Cut through the middle of the pepper top to bottom. Remove stems, seeds and whitish ribs. Brush lightly with oil and grill for 2-3 minutes on each side.

Corn on the cob: Gently pull back the husks but don’t remove. Remove the silk and cut off the tip. Soak in cold water for about 30 minutes. Dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on the grill for about 5 to 7 minutes. Turn oten to avoid burning.

Eggplant: Cut lengthwise for smaller eggplants or in disks for larger eggplants. Soak in water for 30 minutes. Pat dry, brush with oil and grill 2-3 minutes on each side.

Garlic: Take whole bulbs and cut off the root end. Brush with olive oil and place cut side down over a hot fire. Grill garlic bulbs for about 10 minutes or until the skin is brown. Use to flavor other grilled vegetables or meats.

Mushrooms: Rinse off dirt and pat dry. Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes. Use a grill basket for small mushrooms.

Onions: Remove skin and cut horizontally into 1/2 inch thick slices. Brush with oil and grill 3-4 minutes on each side. Use a wide spatula to turn onion slices, so they do not fall apart.

Potatoes: There are many ways to grill potatoes. You can do them whole for a baked potato. Rub with oil. Wrap in aluminum foil and grill 35-40 minutes, turning occasionally. Or, cut into thick wedges, brush with olive oil and grill until browned.

Tomatoes: Cut in half, top to bottom. Brush with a light coating of oil and grill cut side down 2-3 minutes.

Zucchini and Yellow Squash: Slice into 1/2 inch pieces. Brush with oil and grill 2-3 minutes per side. They can also be cut down the middle into halves and grilled.

The following grilled vegetable recipes will make great sides for your next barbecue.

Grilled Ricotta Basil Tomatoes                                                                                            

Ingredients:

  • 6 round large tomatoes or 12 small round tomatoes
  • One pound of ricotta cheese
  • 1 whole egg
  • 1 tablespoon of chopped parsley
  • 1 teaspoon of chopped marjoram
  • 1 tablespoon of chopped basil
  • 1/2 teaspoon of minced garlic
  • 12 small, whole basil leaves
  • 2 tablespoon olive oil
  • Salt and pepper

 Directions:

Preheat your grill to medium and grease the grill grates with oil.

Combine the ricotta cheese, whole egg, parsley, marjoram, chopped basil and garlic, mixing well.

Rinse the tomatoes and cut into halves. Scoop out the seedy pulp, leaving the outer flesh and skin of the tomatoes intact. If using small tomatoes, do not cut in half, just hollow out the center of each tomato.

Coat the tomatoes lightly with olive oil and season with salt and pepper to taste. Spoon some of the ricotta filling into each tomato half.

Place the stuffed tomatoes directly on the grill grate, making sure they are placed securely between the grates.You can also place the tomatoes in a grill top basket.

Grill for five to ten minutes over medium direct heat, until the filling has firmed up and you see some bubbling around the tomato edges.

Insert whole basil leaves into the filling of each tomato and serve immediately.

Grilled Sweet Potato Fries

3-4 servings

Ingredients:

  • 2 large sweet potatoes
  • 2 tablespoons vegetable oil
  • 2 teaspoons brown sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper

Directions:

Set up your grill in a 2-zone configuration, one side hot, the other side cool.

Peeling isn’t necessary, but you can do it if you prefer. Cut potatoes into halves lengthwise and then into thick fries. Place in a large bowl. Drizzle the oil over the top and toss to coat.

Mix remaining ingredients in a small bowl and sprinkle over potatoes. Toss to coat.

Lay fries on the grill so they’ll get horizontal grill marks and close the lid. Cook about 3 minutes, or until potatoes have brown grill marks on one side. Turn the potato fires over. Cook and turn until all sides are marked. 

Potatoes are done when easily pierced with a fork. You may need to move the fries to the indirect-heat side, if they’re not done after good grill marks are formed.

Grilled Summer Fresh Peppers

Ingredients:

  • 1 each yellow, orange and red pepper
  • 18 fresh basil leaves, chopped
  • 18 cherry tomatoes, quartered
  • 1 cup shredded part-skim Mozzarella Cheese
  • 1/4 cup Balsamic Vinaigrette, divided (recipe below)

 Directions:

Heat grill to medium-high heat.

Cut each pepper lengthwise in half. Remove and discard seeds.

Make the filling: Combine the chopped tomatoes, chopped basil and 2 tablespoons of the Balsamic dressing,

Fill each half with some of the tomato filling and, then, top each pepper half with mozzarella cheese.

Grill 8 to 10 minutes or until peppers are crisp-tender.

Place peppers on a platter and drizzle with remaining dressing.

Balsamic Vinaigrette

 Ingredients:

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 cup olive oil
  • Salt and freshly ground pepper

In a small bowl, combine the vinegar, mustard and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Makes about 3/4 cup

Grilled Artichokes                                                

Serves 4

Ingredients:

  • 8 small artichokes, trimmed and halved
  • 1 lemon
  • 3 garlic cloves
  • 3 sprigs thyme
  • 2 tablespoons olive oil, plus more for brushing
  • Salt to taste
  • Spicy Lemon Aioli, recipe below

Directions:

Preheat grill and oil the grill grates.

Cut lemon in half and squeeze out the juice into a bowl. Save for later. Cut lemon into quarters.

Boil artichokes in water with 2 tablespoons olive oil, garlic, lemon quarters and thyme. Cook until artichokes are just tender (about 20 minutes).

Remove from the water and set aside for about 5 minutes, allowing them to dry.

Brush with olive oil and place on the grill cut side down. Grill for about 3 minutes or until they start to brown. Turn and grill for 2-3 minutes. Sprinkle with the reserved lemon juice and salt.

Serve with the Spicy Lemon Aioli, if desired.

Spicy Lemon Aioli

Ingredients:

  • 1/4 cup mayonnaise
  • Juice of 1/2 a lemon
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon minced garlic
  • Sea salt to taste
  • Pepper to taste

Whisk together all ingredients and season to taste.

Grilled Zucchini-and-Summer Squash with Citrus Splash

4 servings

 Ingredients:

  • 2 tablespoons grated orange rind
  • 3/4 cup fresh orange juice (about 3 oranges)
  • 1/2 cup fresh lime juice (about 3 limes)
  • 3 tablespoons honey
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 red onions
  • 4 zucchini, each halved lengthwise (about 1 1/4 pounds)
  • 4 yellow squash, each halved lengthwise (about 1 pound)
  • 3 tablespoons thinly sliced fresh basil

 Directions:

Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag.

Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill and oil grill grates.

Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a the grill and cook for 8 minutes or until tender; turn and baste occasionally with the reserved marinade.

Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with any remaining marinade.

Marinated Mushrooms

The mushrooms are a great side for grilled meats.

Ingredients:

  • 2 pounds of small crimini mushrooms
  • 2 lemons
  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic, minced
  • 2 teaspoons fresh thyme, chopped fine
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:

Preheat your outdoor grill and oil the grill grates.

Wipe the mushrooms clean with a damp towel and trim the tips from the stems.

Juice and zest the lemons and combine with the olive oil, garlic, thyme, salt and pepper. Whisk the dressing thoroughly.

Lightly brush the mushrooms with a little of the dressing. Set the rest of the dressing aside.

Grill the mushrooms over medium-high heat for two to three minutes. Turn mushrooms over and grill another 2 or 3 minutes.

Add the grilled crimini mushrooms to the reserved dressing. Mix well.

Allow the mushrooms to marinate for about one hour on the countertop. You can make this recipe the day before and refrigerating overnight.

Bring to room temperature before serving.

Parmesan Garlic Corn                                                    

4 servings

Ingredients:

  • 4 ears of fresh corn on the cob
  • 2 tablespoons butter
  • 1 clove garlic, grated on a microplane grater
  • 1/4 cup freshly shredded Parmesan cheese
  • 1 tablespoon freshly chopped Italian parsley

Directions:

Preheat grill and grease grill grates with oil.

Remove husks and silks from the corn. Combine grated garlic and butter in a small glass bowl.

Place bowl in the microwave for 10 – 15 seconds on high.

Grill corn until lightly charred and deep, bright yellow (about 15 – 20 minutes). Turning often to keep from burning.

Brush garlic butter over corn and sprinkle with Parmesan cheese and Italian parsley.

Crusty Grilled Onions                                                                                              

Ingredients:

  • 2 tablespoons paprika
  • 1 tablespoon ancho chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon dried oregano
  • 4 Vidalia onions or other sweet onions, cut in half
  • 1/4 cup canola oil

Directions:

Heat the grill to medium-high and grease the grill grates.

Pulse seasonings in the processor until thoroughly combined and place in a shallow bowl.

Brush onions on all sides with oil and coat in the seasoning mixture.

Place onions on the grill and cook until golden brown and a crust has formed, 4 to 5 minutes. Turn and continue grilling until thoroughly cooked and crusty.

 

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“The Hill” St. Louis’ Little Italy

May 17, 2013

When the fire hydrants begin to look like Italian flags with green, red and white stripes, you know you’re on “The Hill”.  With an Italian American style all their own, featuring Provel cheese and fried ravioli, there’s an unmistakable St. Louis flair in this town’s Italian flavor.

Settlement of what’s now called “the Hill” began in the 1830′s, but the area boomed later that century with the discovery of rich clay mines. The expansion of clay pits and plant production brought Italian immigrants from northern Italy and Sicily to St. Louis and they settled north of the city on the Hill, named for being close to the highest point in the area. Able to find work within the neighborhood, the immigrants, first, bought houses and, then, started businesses — grocery stores, bakeries, restaurants, barber shops and tailor shops, to name a few.

St. Ambrose Roman Catholic Church is a landmar...

St. Ambrose Roman Catholic Church 

With the growth of Italian immigration came the growth in the influence of the Roman Catholic Church. The Parish of Our Lady Help of Christians, was founded in the downtown area of St. Louis in 1900 to serve primarily Sicilian immigrants and the Parish of St. Ambrose was founded to serve the northern Italian immigrants. By the time the new church of St. Ambrose was built in 1926, the parish had already been an influence in the area for over 20 years. The structure is modeled after Sant Ambrogio Church in Milan, in the Lombard-Romanesque style of brick and terra cotta. It became a parish church for the area in 1955, after 30 years of focusing on those of Italian heritage. When Our Lady Help of Christians Parish closed in 1975, St. Ambrose became the center of Catholic life among many Italian-Americans in the St. Louis area.

The neighborhood is still predominantly Italian, about 75 percent of the population, and St. Ambrose Catholic Church is still the center of the community. A statue of “The Italian Immigrants” at the entrance of the church demonstrates the bond between the immigrants and their religion. The Hill is also one of the city’s most tight-knit communities. Just as they did a century ago, families on the Hill greet each other warmly at church, local bakeries or while working on their front lawns. 

The Hill has flourished over the last century and somehow managed to repel the decay, neglect and suburban flight that have wracked other neighborhoods. Of all the ethnic-immigrant settlements in St. Louis in the late 19th century and early 20th century (including German, Irish, Czech and Polish), The Hill is the only one that remains intact. The Hill’s streets are virtually free of litter and crime. Its homes are modest but impeccably maintained, and these homes recall an era that predates the three-car garage and bedroom for every child. Some homes, according to Rosolino Roland DeGregorio, a local historian, are framed with free lumber that immigrants hauled in wagons from the disassembled 1904 World’s Fair exhibits.

Yards are lovingly embellished with small flower and herb gardens, fountains, brightly painted flower pots, strings of lights and statues of the Virgin Mary. Across from the Missouri Baking Co., Salvador Palmeri, an immigrant from Sicily, hoses the alley behind his home every day because, he said, “I like to keep it clean.” His wife, Josephine, paints ceramic flower pots and animal figures for a patio menagerie. “I love the area,” said Frank DiGregorio, 49, who arrived from Italy as an 8-month-old baby and helps run family-owned DiGregorio’s Imported Foods. “I can walk up and down the streets and talk to Italian people. It’s a community. We’re a small town in a big city.” Bill Holland, who married into the family that runs the 101-year-old John Volpi Co. Inc., an Italian meat company, said, The Hill is St. Louis’s only 24-hour neighborhood, a fragile ecosystem that has been immune to urban blight and whose anchor is St. Ambrose Catholic Church.” He said the neighborhood has a healthy balance of homes, businesses and entertainment that spins positive energy around the clock. “When the restaurants shut down at midnight, the bakers all come in at 2 a.m.,” Holland said. “We start our business at 6 a.m. There’s always something positive in the neighborhood.”  http://www.thehillstl.com/history.html

The Hill is located south of Manchester Avenue, between Hampton Avenue on the west and Kingshighway Avenue on the east. Its southern border runs along Columbia and Southwest Avenues. One city block of the neighborhood is famous for hosting the boyhood homes of Baseball Hall of Fame members and producing approximately half of the 1950 U.S. soccer team that upset top-ranked England in the World Cup.

The 1950 U.S. World Cup Team

The best way to visit the area is with a walking tour of the neighborhood which includes an Italian grocery in business for more than 50 years, a gift shop with a variety of Italian products, a ravioli store and an Italian meat market founded in 1902. Take a stroll down Baseball Hall of Fame Place, a renamed section of Elizabeth Avenue, (between Macklind Ave and Macaroni Avenue) where Yogi Berra, Joe Garagiola and broadcaster Jack Buck grew up. You can find their homes, marked by granite plaques listing the names and dates of their inductions into the Baseball Hall of Fame.

The streets are loaded with specialty shops, including Volpi Foods (5250 Daggett Ave.), opened by Giovanni Volpi in 1902, which continues to produce cured meats for the city (some argue they’re the best in the country). Viviano and Sons (5139 Shaw Ave.), opened by a macaroni factory worker, John Viviano to supplement his income, has blossomed into a neighborhood go-to shop, selling an array of Italian wines, olive oils and cheeses.

Lunch options are limitless, but will probably include an item made with Provel, the signature shelf stable cheese of the St. Louis Italian community. Amighetti’s (5141 Wilson Ave.), has been offering its namesake sandwich, a classic featuring Provel cheese, since 1921.

Two St. Louis restaurants are credited with the toasted ravioli appetizer’s invention in the 1940s: Charlie Gitto‘s (now a popular chain) and Oldani’s (now Mama’s) in The Hill neighborhood.

Dinner at Mama’s On the Hill (2132 Edwards Ave.), is a must. Opened under the name Oldani’s in 1940, Mama’s claims to be the birthplace of toasted ravioli and Mama will tell you all about it over dinner. Start with the two-pound meatball resting atop a mount of spaghetti soaking up Mama’s marinara sauce. Take Mama’s ultimate meatball challenge and, if you manage to finish the dish, Mama’s will pick up your tab and throw in a t-shirt. 

Toasted Ravioli

Charlie Gitto’s “On the Hill”   While there are other claimants, Charlie Gitto’s is generally recognized as the birthplace of the ‘toasted ravioli” when the restaurant was called Angelo’s. Toasted ravioli was invented here in 1947,” says Charlie Junior. “Louis Townsend was the guy who accidentally dropped ravioli in the breadcrumbs. He decided to fry them and brought them to Angelo, who thought it was a great idea, because he could quickly get them out to the bar. In the post-war era, the bars were really busy and Angelo served ravioli as bar food.”  Apparantly, this was much quicker than serving ravioli the traditional way.

Restaurants:

The Hill is known nationally for it’s great Italian restaurants. It’s often the dining destination of visiting celebrities, as well as, for out-of-town guests. Great places to try include:

Zia’s – A favorite of locals, Zia serves classic Italian dishes. Portions are generous, the atmosphere is simple but warm and prices are fairly moderate.

Lorenzo’s Trattoria – As a relatively new restaurant on the Hill, Lorenzo’s can’t rest on tradition. Actually, it does just the opposite, bringing modern twists to classic Italian dishes.

Rigazzi’s – Best known for its “fishbowls” of beer, Rigazzi’s offers everyday Italian dishes and pizza.

Adriana’s – The Hill’s own Yogi Berra’s famous quote “no one goes there nowadays, it’s too crowded,” could easily be applied to Adriana’s. Its classic Italian sandwiches bring in a full lunch crowd.

Mama’s Two Pound Meatball

Shopping:

The Hill also has quite a few independent shops selling everything from cutlery to ceramics. Here are just three of the shops on the Hill:

Girasole – Girasole sells a wide variety of Italian products, including ceramics, jewelry, handbags, beauty products and books. Located at 2103 Marconi Avenue.

Bertarelli Cutlery – Although geared toward serving the restaurant business, Bertarelli can be exciting for anyone that loves to cook. Shop for new knives and other quality kitchen supplies or take your current knives in for sharpening. Located at 1927 Marconi Avenue.

Atomic Neon – Glassworks studio selling everything from simple glass bead necklaces to elaborate neon signs and art glass. All crafted on site. Located at 4140 Manchester Road.

Italian Recipes of St. Louis

St. Louis-Style Pizza

With its cracker-thin baking powder crust and square slices, there are those who’d claim this dish isn’t pizza. But to residents of St. Louis, it’s one of their city’s culinary icons. There are many “authentic” St. Louis Pizza recipes, but all seem to stem from one particular St. Louis chain: Imo’s, a “mom and pop” business with over 90 stores in and around St. Louis.

Crust

  • 2 cups King Arthur Unbleached Self-Rising Flour
  • 2 tablespoons olive oil
  • 6 tablespoons water

*No self-rising flour? Substitute 2 cups Unbleached All-Purpose Flour; add 1 tablespoon baking powder, 1/2 teaspoon salt and increase the water to 1/2 cup.

Topping

  • 2/3 cup pizza sauce
  • 1 cup grated or shredded sharp white cheddar cheese
  • 1/2 cup grated or shredded smoked provolone cheese
  • 1/2 cup grated or shredded Swiss cheese
  • Pizza Seasoning or dried Italian herbs

*To add smoky flavor without using smoked provolone, add 1 teaspoon Liquid Smoke flavoring.

Directions:

Preheat the oven to 425°F. Lightly grease two 12″ round pizza pans, or a couple of baking sheets.

To make the crust: Combine the flour, oil and water, mixing until cohesive. Gather the dough into a ball, divide it in half and shape each half into a flat disk, the rounder the better.

If you have time, let the dough rest, covered, for 10 to 15 minutes; it’ll be easier to roll out once it’s rested.

Grease a piece of parchment paper about 12″ square or a piece of waxed paper. Place one of the dough pieces on the paper and top with another piece of lightly greased parchment orwaxed paper.

Roll the dough very thin, 1/8″ thick or less. Place the dough on the prepared pans.

Top each pizza with 1/3 cup sauce. Mix the cheeses together and spread half over each pizza. Sprinkle lightly with Pizza Seasoning or dried Italian herbs.

Bake the pizzas for 9 to 11 minutes, until the cheese is melted and beginning to brown, and the edges and bottom of the crust are golden brown.

Remove the pizzas from the oven, transfer to a rack to cool very briefly, cut in squares, and serve hot.

Yield: two pizzas, about 4 servings total.

The Original Toasted Ravioli

Makes 12 to 14 appetizers.

Ingredients

  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon olive oil or butter
  • 2 pounds ripe fresh tomatoes, peeled, seeded and cut up
  • 2 tablespoons snipped fresh basil
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 1 slightly beaten egg
  • 2 tablespoons milk
  • 1 -16 to 20 ounce package frozen meat-filled ravioli, thawed
  • 2/3 to 1 cup seasoned fine dry bread crumbs
  • Cooking oil for deep-fat frying
  • Grated Parmesan cheese (optional)

Directions:

For sauce: In a medium saucepan, cook onion and garlic in hot olive oil or butter until onion is tender. Stir in tomatoes, dried basil, salt and pepper. Cover; cook over medium heat about 10 minutes or until tomatoes are soft, stirring occasionally. Uncover and stir in tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture reaches desired consistency, stirring occasionally. Stir in fresh basil Cover sauce; keep warm.

In a small bowl, beat together egg and milk. Dip each ravioli in egg mixture; then dip in bread crumbs to coat.

In a heavy 3-quart saucepan, heat 2 inches of cooking oil to 350 degrees F. Fry ravioli, a few at a time, in hot oil about 2 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300 degree F.  oven while frying the rest.

To serve: Sprinkle ravioli with Parmesan cheese, if you like. Serve with warm sauce for dipping.

Chicken Spiedini

Zia’s restaurant on the Hill uses provel in this grilled chicken dish. It’s a cheese made in the neighborhood that tastes like a blend of cheddar, Swiss and provolone.

Makes: 4 servings

Ingredients:

  • 1 1/4 pounds chicken breast tenderloins
  • 2/3 cup Italian salad dressing 
  • 3/4 cups seasoned fine dry bread crumbs
  • 3/4 cup halved fresh mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1/4 cup coarsely chopped prosciutto
  • 3/4 cup shredded provel cheese or mozzarella cheese (3 ounces)
  • 1 lemon, quartered

Directions:

Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.

Drain chicken, discarding marinade. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece.

For a charcoal grill: Grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is tender and no longer pink (170 degree F), turning once halfway through grilling.

For a gas grill: Preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed above.

For oven directions: Arrange skewers in a 15 x 10x 1-inch baking pan. Bake in a 375 degree F.  oven about 15 minutes or until chicken is no longer pink (170 degree F.)

Meanwhile, in a large skillet, cook mushrooms and garlic in hot butter until mushrooms are just tender, about 5 minutes, stirring occasionally. Add prosciutto; cook and stir 2 minutes more.

Remove chicken from skewers; arrange on a serving plate. Sprinkle the chicken with half of the cheese. Spoon the mushroom mixture over chicken. Sprinkle with the remaining cheese. Squeeze a lemon wedge over each serving.

Salsiccia Bread

Salsiccia is Italian for sausage and it’s a tasty part of the filling in this recipe from Di Gregorio Imported Foods, which also sells the salsiccia. 

Makes: 6 to 8 servings

Ingredients:

  • 8 ounces bulk Italian sausage
  • 1/2 cup chopped peeled potato
  • 2 cloves garlic, minced
  • 1/2 of a 10 ounce package frozen chopped spinach, thawed and well-drained
  • 8 ounces canned or homemade pizza sauce
  • 2 tablespoons drained, snipped oil-packed sundried tomatoes
  • 1- 16 – ounce loaf frozen bread dough, thawed
  • 1 teaspoon olive oil

Directions:

For filling: In a large skillet, cook sausage, potato and garlic until sausage is brown and potato is tender. Drain off fat. Stir in spinach, 1/3 cup of the pizza sauce and sundried tomatoes. Set aside.

On a lightly floured surface, roll dough into a 12×9-inch rectangle, stopping occasionally to let dough relax a few minutes for easier rolling. Spread sausage mixture evenly over dough, leaving a 1-inch border on all sides. Starting from a short side, roll up dough into a spiral. Moisten edge and ends; pinch seams to seal. Transfer to a lightly greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 45 minutes).

Lightly brush loaf with oil. Bake in a 350 degree F. oven for 25 to 30 minutes or until loaf is golden brown. Transfer to a wire rack; cool about 30 minutes before cutting. Serve with remaining pizza sauce for dipping. Makes 6 to 8 servings.

Note - Store leftovers, wrapped in foil, in the refrigerator up to 2 days. To reheat, bake wrapped loaf in 350 degree F. oven for 15 to 20 minutes or until heated.

Tiramisu

This recipe from Gian-Tony’s on the Hill.

Makes: 16 servings

Ingredients:

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tablespoons instant espresso coffee powder
  • 1 tablespoon amaretto liqueur
  • 1 tablespoon hazelnut liqueur
  • 2 -8 ounce cartons mascarpone cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups whipping cream
  • 3 tablespoons sugar
  • 3 tablespoons dried egg white powder
  • 1/2 cup water
  • 1/3 cup sugar
  • 2 3 – ounce packages ladyfingers, split
  • 2 tablespoons unsweetened cocoa powder

Directions:

For syrup: In a small saucepan, combine the 1/2 cup sugar, the 1/2 cup water and coffee powder. Cook over medium heat until boiling. Boil gently, uncovered, for 1 minute. Remove from heat; stir in amaretto and hazelnut liqueur. Cool.

For filling: In a medium bowl, stir together mascarpone cheese, the 1/4 cup sugar and vanilla. In a chilled medium mixing bowl, combine whipping cream and the 3 tablespoons sugar. Beat with chilled beaters in an electric mixer on medium speed until soft peaks form. Fold 1/2 cup of the beaten whipped cream mixture into the mascarpone mixture to lighten; set both mixtures aside. In another medium mixing bowl, beat dried egg whites and 1/2 cup water to stiff peaks according to package directions, adding the 1/3 cup granulated sugar, 1 tablespoon at a time, while beating.

To assemble: Arrange half of the ladyfinger halves in the bottom of a 9x9x2-inch baking pan. Brush with half of the syrup mixture. Spread with half of the mascarpone mixture, half of the whipped cream and half of the egg white mixture. Sprinkle with half of the cocoa powder. Arrange the remaining ladyfingers on top of the layers in the pan. Brush with the remaining syrup mixture. Spread with the remaining mascarpone mixture, the remaining whipped cream and the remaining egg white mixture. Sprinkle with the remaining cocoa powder. Cover and chill 4 to 24 hours before serving. Makes 16 servings.

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Posted by in Bread, Cheese, Chicken, Healthy Italian Cooking, Pizza, ravioli, Saint Louis, Sausage, tiramisu Tags: , ,

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The “Little Italies” of Michigan

May 10, 2013

In doing reseach for this post, I was sure that Italian immigrants found their way to Detroit, because it was a major industrial center that offered job opportunities the immigrants were seeking in coming to America. What totally surprised me was the number of immigrants who settled in the Upper Peninsula of Michigan. A land totally different from the warm Mediterranean country that the Italian immigrants had left behind. As you read, you will see why.

                          The Eastern Market established in 1891.

Italian Americans in Detroit

For more than 350 years, Italian immigrants played important roles in the opening and development of the land that is now Michigan, from their participation in the French fur trade up to the present day. People of Italian descent have been present in Detroit since Alfonso Tonti, second-in-command to Antoine Cadillac, participated in the founding of the city in 1701. By the close of the 19th century, the trickle of Italian immigrants had become a torrent, as thousands rushed to the growing industrial centers. They worked in stone and cement, paving, produce, tilework, at small groceries, as merchants and, of course, as part of the labor force in the auto shops around Detroit. Settling on the lower east side, the community grew rapidly, especially north and east into Macomb County. Italians in Detroit did not remain in a “little Italy,” but mingled with the diverse population of the city. Through a combination of hard work, strong family connections and community ties, the Italians of Detroit achieved their dreams of a better life. They met the challenges of living in a new land, while nurturing the culture of the old country. 

Most Italians came to Detroit between 1880-1920. Detroit’s original “Little Italy” started from the lower east side (Eastern Market area) along Gratiot and Riopelle Streets near Black Bottom and Paradise Valley. They also settled in considerable numbers along Oakwood Blvd. in SW Detroit and in Dearborn early in their residency here. As they prospered, Detroit Italians in the 1950′s eventually moved into neighborhoods across Detroit and their cultural and religious institutions dotted the landscape. Their affiliations were Catholic and other Christian religions. 

Church of the Holy Family

On the right is a photo of the yellow-hued church that is very visible when you exit the Chrysler Expressway in downtown Detroit, or drive west on East Jefferson toward the Renaissance Center. It is also Detroit’s first Italian Catholic church. Shortly after 1900, immigrants from Sicily and southern Italy settled in northeast Detroit.They began to worship at Sts. Peter and Paul on East Jefferson, but in 1907, Father Giovanni Boschi arrived from Italy and sought to establish an Italian parish here. In 1908, Bishop Foley gave him permission to do so and named the parish La Chiesa Della Sacra Famiglia or the Church of the Holy Family. In 1909, construction began on a modest Italian Renaissance-style, basilica-type church. More than one hundred years after its founding, this parish is in operation with an Italian language Mass said every Sunday.  There are about 300,000 Italian Americans in Metro Detroit, today.

If you are in Detroit and looking for a restaurant with authentic Italian food and a history related to the immigrant’s experience head to Giovanni’s Ristorante, 330 S. Oakwood Blvd., Detroit, MI 48219.

Giovanni Cannarsa was 14 years old when he embarked on a journey from Termoli– a town on the Adriatic coast of Italy, in the province of Campobasso, the region of Molise to the United States of America. Giovanni met a young woman, Rose Tonkery and in 1927 they were married. They moved from New York to Detroit, Michigan so Giovanni could go to work for Henry Ford. Giovanni and Rose settled in a neighborhood near the Rouge River plant, where the assembly line was first introduced during the immerging age of manufacturing. There the young couple started and raised their family, two sons and one daughter – her name is Frances. She and her brothers were born in Detroit.

Frances had a best friend, Marie. She came from an Italian family that lived across the street from the Cannarsa family. It was her older brother – Olindo Truant who captured the heart of young Frances. In 1953 she married her sweetheart. Frances and Olindo had three sons, Chris – Michael and Randy. Olindo worked for Detroit Edison and Frances opened a carryout pizzeria, Givoanni’s Pizza Parlor. It was 1968. It didn’t take long for Frances to start taking charge and making changes – it was 1972. Frances decided the family style pizza parlor would one day be an elegant, award winning five-star class restaurant. Everyone thought she was crazy… but the night Frank Sinatra held a private dinner party in the back room of what was now called Giovanni’s Ristorante, was the night the whole family new Frances meant business.

Italian-Americans in Wyandotte

Just after the turn of the 20th century, jobs were opening up at the J. B. Ford Company and the Michigan Alkali Company. The Italian settlement in East Detroit was bulging with a steady influx of friends and relatives coming to Michigan from Italy. Many young men sought work, and Wyandotte the bustling downriver town, offered the opportunity of jobs. A street car from Detroit brought the first Italian laborers to the city. Others joined the workforce and brought their families.

Statistics show that in 1890 there were only 338 Italians living in Detroit and downriver and, by 1920, the number had swelled to 29,047. In 1914, a large group of Italian workers and their families were residing in what was then called Ford City. The community had formed in an area bounded by Antoine, Hudson, 2nd Street and the railroad tracks.The families built large sturdy homes and planted gardens. Many of those early family residences still stand as testimony to the skillful construction techniques shown by those first immigrant workers. Most of the families knew each other from Palermo, Sicily in Italy and interacted socially. During the summer evenings, the men could be seen playing bocce (lawn bowling) or playing card games.

Bocce

In 1915, a concert band was organized. Maestro Pellegrino’s Italian Ford City Band attracted musicians from ages 15 to 25 and, in a relatively short time, the new musical group was presenting concerts for the entire community to enjoy. The camaraderie enjoyed by the band also gave birth to two early Italian social organizations.

The San Giuseppi Society was a club that assisted many newly arrived Italian immigrants and helped them transition to the American way of life. The second organization, Santa Fara, was formed in Wyandotte during 1924 and named after the patron saint of the small Sicilian village of Cinisi. In order to become a member, one must be a “Cinisarii” or be married to one.

Other organizations were formed over the years to serve the Italian community. In the 1930′s, the Non-Partisan Progressive Club was organized. One of the first projects of this club was to host a war bond drive in early 1945. Americans of Italian descent in Wayne County, under the leadership of Anthony D’Anna of Wyandotte, raised $16,000,000 to build a ship. The U.S.S. Cosselin was commissioned October 19, 1945, in memory of Seaman Joseph Polizzi, an Italian-American from Detroit killed earlier during the war. In 1970 fourteen members organized a new Italian organization, the Downriver Italian club and built a hall to host events.

Italian Americans in Michigan’s Upper Peninsula

Our knowledge of the Italian community in the Copper Country is credited to the research of Russell Magnaghi and to Cristina Menghini’s thesis: “Examining Patterns of Italian Immigration to Michigan’s Houghton County, 1860-1930”.

Menghini’s study, the most detailed migration study of any immigrant group in the Copper Country, uncovered specific chain migration links between sending communities in northern Italy and receiving communities in Houghton County. Half of the Italians in Houghton County had emigrated from the province of Torino, in Italy’s Piedmont region and another quarter had emigrated from the province of Lucca, in the Tuscany region. Thus, three-quarters of Italians in Houghton County had emigrated from just two of Italy’s 110 provinces. Not surprisingly, Menghini found that nearly three-quarters of Italians in Houghton County in 1910 worked either in the mines or mine related occupations. 

Source: Recorded in Stone is a collection of the oral histories of immigrants to the Marquette Iron Range in the central Upper Peninsula of Michigan. Produced by the Central Upper Peninsula and Northern Michigan University Archives and funded in part with a grant from the Michigan Humanities Council.

Italians were attracted to Marquette County through the efforts of “barasa” or what is known as chain migration: Immigrants arrived at a location and then sent letters back to Italy, which then brought their friends and relatives to America. At first the Italians who were from northern Italy: Lombardy, Piedmont, Venice and the Tyrol settled in Negaunee. Initial­ly 50 Italians arrived; followed in the spring of 1888 by an additional 100. Although they inherited the jobs at the lowest end of the employ­ment scale as trammers (miners) or iron ore shovelers, they wrote back to Italy and encouraged others to join them. The wages and living conditions on the Marquette Iron Range were a great improvement over economic and work conditions in Italy. In the 1890′s southern Italians, primarily from Calabria but also from Naples and Sicily, settled in Ishpeming. They experienced a similar migration process. By 1910 Italians comprised 15% – 16% of the labor force on the Range. In 1910, of the 907 Italians with occupations, 741 or 81.6% were miners. There were also 51 Italians (6%) working on the railroad, 24 (2.8%) listed as laborers and 20 working in the iron furnaces in Mar­quette. 

Copper Miners; Calumet, Michigan; between 1907 – 1920.

The first Italians who arrived on the Marquette Range were usually single men, who once they got settled, sent for their wives or got married. At first, many lived in company housing but, as soon as was possible, they purchased their own homes. Families took in boarders from the same Italian village and/or family members, as a means of providing housing and adding to the family income. Most of the Italian businessmen were located in Negaunee and Gwinn at that time. There were 16 boardinghouse keepers, 11 saloon keepers, 5 merchants, 5 bakers and 3 shoemakers. 

Each family maintained a garden which provided the household with much of the vegetables that the household needed during the year. Besides what was planted, the women and children gathered fruits and berries and made jams and preserves from them. If possible families kept a pig and cow. In November the pig was usually butchered and prime pieces were preserved in a crock jar, covered with liquefied lard, and the small pieces were processed into different types of sausage. The cow pro­vided milk, butter and cheese for the family and, if there was a surplus, it was sold to neighbors. The Italian family became self-sufficient, so that they only had to purchase certain items, like coffee, sugar or olive oil. Pasta and Italian bread were often made at home, but were sometimes purchased. In the late summer, orders were taken for grapes and beginning in September train loads of grapes arrived at railroad sidings in Negaunee and Ishpeming. Most families made as many as 150-200 gallons of wine, which would last them through the year.

Most of the Italian immigrants who settled on the Marquette Range were literate. As a result many of them kept in touch with the news through Italian-language newspapers. Some subscribed to papers published in New York City, like the popular Il Progresso, while others read the Il Minatore Italiano (The Italian Miner) which was published in Laurium, MI between 1896 and the 1930′s or the transient papers, such as La Democrazione Italiana of Hancock or La Sentinella (The Sentinel) published in Calumet, MI.

Portrait of an Italian Musician
From the collection of the Central Upper Peninsula and Northern Michigan University Archives

The Italian love for music is well known. As early as 1884, the Marquette Mining Journal noted that an Italian band provided excellent dance music in Marquette County. A number of Italian music teachers appeared in the various communities, such as Nettie R. Calamata, who in 1906 offered mandolin, guitar and banjo lessons. The Italian Band of Negaunee was organized by January 9, 1907, when it provided music for Mike Marrietti’s saloon, called Hogan’s Place and in the summer, it provided music for picnic dances. The most famous band in Ishpeming’s history was Vampa’s Band. Professor Vampa arrived in the community in 1915 and organiz­ed the band. He was able to get even the most musically illiterate to read music and, by January 1916, his band with thirty-four members, played for the first time and was an immediate success. Vampa’s Band played at the Marquette County Fair, Memorial Day and Columbus Day celebrations and at other dances and festivals given by local clubs and lodges.

The local Italians directed their entertainment and recreation toward their families. Home parties were popular with an accordion and violin or guitar providing the music on a Saturday night.The men played bocce in their backyards or saloon-side courts or played the Italian card game, morra. Some of the Italians fished and hunted both as recreation and also a means of augmenting their families’ food supply. The mutual beneficial societies were a characteristic feature of all Italian communities, wherever the immigrants settled. At a time when there were no Social Security benefits for unemployment or disability insurance or death benefits, the Italians  established these societies. The oldest of the Italian fraternal organization in Marquette Coun­ty was Società Fratellanza e Mútuo Soccórso/Fraternal and Mutual Aid Society which was established in Negaunee in 1890. The biggest activity for the lodge was the annual picnic ,where there was boating, swimming and athletic events, eating contests and card games. Over the years a number of fraternal organizations were formed in Negaunee. Società Italiana di Mútuo Soccórso Giuseppe Maz­zini/Italian Mutual Aid Society Giuseppe Mazzini was founded on June 24, 1908. They built a series of Italian Halls, which were used for  meetings and social events. Like many benefit societies, the Italian Mutual Beneficial Society transformed itself in a social organization. It was through such organizations that Italian immigrants and their children located housing, found work, organized political blocks and met their prospective mates.

Calumet’s Italian Hall

Funeral of the Victims of the Italian Hall Disaster, Calumet, Michigan, December, 1913.

On Christmas Eve, 1913, members of the Upper Peninsula mining community of Calumet, Michigan gathered in the upstairs of the Italian Hall for a party. The gathering was supposed to be one of a few happy times for the town, which was ravaged by a bitter strike between miners and owners. Popular history has it that someone ran into the party and yelled “fire”, causing a stampede down the stairs into doors that opened inward, resulting in a deadly pile-up. Some claim the incident was plotted by local copper bosses. So was it murder or an accident? Author and lawyer, Steve Lehto, goes back to find the answer in his book, Death’s Door: the Truth Behind Michigan’s Largest Mass Murder. Lehto uses his skills as a lawyer to investigate the deaths of 74 people, mostly children. His research led him to the conclusion that the doors opened out and were purposely held closed, resulting in the murder of the party-goers. Claims that the tragedy was an accident, Lehto believes, were the result of carefully placed stories in the mine-controlled newspapers.

Cuisine of the Early Italian Families in Michigan

Antipasto of Italian vegetables and fish

Baccala – Italian dried cod fish

Bagna Cauda – garlic, olive oil dip

Rustic Bread

Cornetti -Italian rolls

Grissini – Italian breadsticks

Porchetta, Abruzzi Style 

Salame Milanese for sandwiches

Cudighi Italian Sausage – Italian sausage originating in northern Italy and made in the homes of many Michigan Italian Americans. It is made from pork meat on the hind section of the hog, this sausage is a combination of coarse ground pork, pork fat, red wine, and seasonings such as salt, pepper, cinnamon, nutmeg and allspice. The meat is then typically aged only for only a few days before being served. (See recipe below)

Sautissa Piedmontese Sausage – pork sausage from the Piedmont region of Italy that uses cinnamon, allspice, nutmeg and cloves to impart a unique flavor. Often used as a filling ingredient for ravioli. 

Suppressa – Italian cured meats

Garden Vegetables

Pasta

Torchetti cookies

Cookies: biscotti, pizzelle, cialde

Grappa  - Italian brandy

Homemade wine

Try Some Michigan-Italian Inspired Recipes At Home

Northern Michigan Cherry Bruschetta

Ingredients:

  • 18 1/2 inch thick slices of small baguette-style bread
  • 2 tablespoons olive oil, divided
  • 1 tablespoon lime juice
  • 1 1/2 cups pitted fresh sweet cherries, coarsely chopped
  • 1/4 cup each diced yellow sweet bell peppers and green onions
  • Salt and pepper to taste
  • Fresh mozzarella cheese
  • 1 tablespoon thinly sliced fresh basil

Directions:

Toast one side of baguette slices at 350 degrees F for 5 minutes. Turn slices, brush with the 1 tablespoon of olive oil and bake 5 minutes longer.

Combine cherries, bell pepper, green onions, lime juice, salt, pepper and remaining olive oil; mix well.

Top each slice of baguette with a thin slice of fresh mozzarella cheese, a heaping tablespoon of cherry mixture and sliced basil.

Homemade Cudighi Sausage

Unique to the central part of Michigan’s Upper Peninsula, the cudighi is an excellent example of the Italian-American food of this region. This one is made the more modern way, dressed like pizza. The classic sandwich is sausage with mustard and onions.  (Paisano’s in Negaunee, MI, an Italian-American restaurant on the shore of Lake Teal in Michigan’s Upper Peninsula)

Ingredients:

  • 6 lb coarsely ground pork butt
  • 1 clove garlic chopped fine
  • 1 tablespoon crushed red pepper
  • 6 tablespoons salt
  • 2 tablespoons fennel seed

Mix well and refrigerate for 24 hours.

Directions:

Form into thin, 1/2 thick patties into or oblong shapes. Brown in oil , cover and simmer in a little water to help with the dryness, for 25-30 minutes or until no red shows and pork is fully cooked.

Serve on a Ciabatta roll or italian bread with grilled green pepper rings and grilled sliced onion, mustard, ketchup, pizza sauce or mozzarella cheese.

Freeze extra cooked patties.

Some other serving suggestions:

You can make this into links or leave in bulk. Use it in Italian cooking for lasagna, pizza, etc. You can also serve this as a sandwich, either grilled or pan fried. Can be served with mustard and onions, but the most popular way is to top with mozzarella cheese and some spaghetti sauce. You could add some green peppers and mushrooms also.

Can be served as an appetizer with cheese and crackers. Roll the sausage into log. Wrap in foil and boil in water for 45 minutes. Let cool and serve sliced.

Iron Mountain Vegetable Lasagna

Ingredients:

  • 2 zucchini, thinly sliced
  • 2 cups mushrooms, sliced
  • 1 cup fresh peas
  • 2 cups fresh asparagus, cut on the bias
  • 1 tablespoon olive oil
  • 3 cups besciamella (recipe follows)
  • 8 ounces freshly grated Parmigiano cheese
  • 1 -16-ounce package lasagna noodles (or use fresh)

For besciamella sauce:

  • 4 tablespoons unsalted butter
  • 6 tablespoon unbleached all-purpose flour
  • 3 1/2 cups milk, heated
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg

For vegetable filling:

Heat oil in a skillet and lightly saute vegetables, in steps if needed, until vegetables are just tender. Cool to room temperature.

For besciamella sauce:

In heavy saucepan, melt butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes, not allowing mixture to brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently.

Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy consistency, about 10 minutes. Remove from the heat and whisk in the salt, pepper and nutmeg. Allow to cool for a few minutes before using.

For lasagna:

Preheat oven to 350°F. Cook lasagna noodles to desired tenderness, drain.

In a 12-by-18-inch pan assemble the lasagna, beginning with a layer of besciamella in the bottom of the pan, followed by a layer of pasta, a scattering of vegetables, a layer of besciamella, a sprinkling of grated Parmigiano, until all sauce, vegetables and pasta are used up.

The top layer should be pasta with besciamella over it. Top the lasagna with grated Parmigiano and bake, loosely covered with foil in the oven, until the sauce is bubbling, about 45 minutes. Remove and allow to cool for at least 20 minutes before serving.

 

Pork Roast alla Porchetta

 Ingredients:

  • 4 pounds boneless pork loin roast
  • Salt and pepper
  • 1/4 cup extra virgin olive oil
  • 1 medium onion, thinly sliced
  • 1 bulb fennel, fronds chopped and reserved, bulb thinly sliced
  • 2 pounds ground pork or Italian sausage with casing removed
  • 2 tablespoons fennel seeds
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons chopped fresh rosemary
  • 6 cloves garlic, thinly sliced
  • 2 eggs, beaten
  • 4 red onions, halved

 Directions:

Preheat oven to 350 degrees F. Have your butcher butterfly the pork to an even 1 inch thickness, you should have a flat piece of meat about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.

In a sauté pan, heat olive oil until smoking. Add the onion and fennel bulb and sauté until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic and cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool.

Add chopped fennel leaves and eggs and mix well.

Spread the mixture over the pork loin and roll up like a jelly roll. Tie with butcher’s twine and place in roast pan on top of halved red onions. Place in the oven and roast for 2 1/2 hours, until the internal temperature reaches 160 degrees F. Remove and allow to rest for 10 to 20 minutes. Slice into 1 inch thick pieces and serve.

Northern Michigan’s Mario Batali Shares His Recipe for Ciambella with Summer Berry Compote

The chef summers in Northern Michigan.

By: Mario Batali

A ciambella is a simple ring-shaped bread made of egg, shortening and sugar. Ciambelle were for a long time a symbol of luxury in Italian culture; a fancy bread pictured next to royalty and aristocracy in Renaissance painting. Today, ciambelle are often served as an afternoon snack at a bar or cafe. They can be dressed with glazes, syrups, or, in this case, a berry compote. In this recipe, I incorporate berries abundant in this area, but you can easily substitute whatever berries are available at your farmers’ market. With the listed ingredients, this ciambella makes the perfect summer dessert in this fertile area that I’ve come to love—Mario Batali (www.mynorth.com)

Serves 8

Ingredients:

  • 1 pint blueberries
  • 1 pint blackberries
  • 1 pint raspberries
  • Juice of 1/2 lemon
  • 1/2 cup plus 3 tablespoons sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1 teaspoon almond extract
  • 1/4 cup cold milk

Directions:

In a large saucepan, combine the berries, lemon juice,and 3 tablespoons sugar. Place over medium heat and heat just to the boiling point, 5 to 6 minutes. Remove from the heat and allow to cool.

Preheat the oven to 375 degrees F. Butter a cookie sheet.

Combine the remaining 1/2 cup sugar, flour and the baking powder in a food processor and pulse quickly to blend. Add the cold butter and pulse quickly until the mixture resembles fine breadcrumbs.

In a separate bowl, beat the egg, almond extract and milk until smooth. With the food processor running, add the liquid all at once and blend 10 to 15 seconds, until the dough just forms a ball.

Transfer the dough to a well-floured cutting board and shape into a log about 14 inches long and 1 1/2 inches thick. Form the log into a ring in the center of the cookie sheet. Bake for 30 to 35 minutes, until light golden brown.

Remove, transfer to a rack, and cool to room temperature.

Cut the cake into slices about 1 inch thick, top with 2 tablespoons of berry compote, and serve.

 

 

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Posted by in berries, Bruschetta, cake, Cheese, Desserts, Healthy Italian Cooking, Italian Cold Cuts, lasagna, Michigan, Pork, Sausage, Vegetables Tags: , , , ,

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What Can I Do With Barley?

May 9, 2013

A glass of beer, a loaf of bread, a bowl of cereal, a standard of measurement, a form of currency, a medication – they all began with Barley – an ancient grain, possibly even older than rice. Barley’s once exalted status has been redefined. No longer does it serve as a unit of monetary exchange or a unit of measurement. No physician thinks of prescribing it for an ailing patient. Now, barley is largely relegated to being a food or a key ingredient in the making of beer.

We owe much to the desert nomads and the camel caravans who endured sand storms and unrelenting heat to trade their sacks of barley with distant neighbors, who then traded with other distant neighbors. Our steaming bowl of bean and barley or mushroom barley soup is a hand-me-down recipe with roots that take us back to prehistoric man. In 2005 barley ranked fourth for cereal production. There are many types of barley, many different uses for it and a long history of its importance to mankind.

Cultivated barley is descended from wild barley, which still grows wild in the Middle East. Cultivated barley is an annual plant, but there are also many other perennial species. The exact origin of barley is debatable, possibly originating in Egypt, or Ethiopia, or the Near East or Tibet. However, we are fairly certain that barley was among the earliest cultivated grains, around the same time as the domestication of wheat. Barley was grown in the Middle East prior to 10,000 BC, but barley’s cultivation in China and India probably occurred later. Barley was grown on the Korean Peninsula by 1500-850 BC along with millet, wheat and legumes. In ancient Egypt (3200 BC to 30 BC) barley bread and beer (made from barley) was a major part of the diet.

Barley Bread

Barley Malt Beer

As one of the first cereals cultivated in the Middle East, barley was used by ancient civilizations as food for humans and animals, as well as to make alcohol. Actually, the first known recipe for barley wine dates back to 2800 B.C.E. in Babylonia. Barley water has also been used for various medicinal purposes since ancient times. The ancient Greeks relied on barley to make bread and athletes attributed much of their strength and physical growth to their barley-containing diets. Roman athletes also honored barley for the strength it gave them. The gladiators were known as hordearii, meaning “eaters of barley”.  Since the heads of barley are heavy and contain numerous seeds, barley was also honored in ancient China as a symbol of male virility.

Given the relatively high cost of wheat in the Middle Ages, many Europeans at that time made bread from a combination of barley and rye. In the 1500’s, the Spanish introduced barley to South America. The English and Dutch settlers of the 1600’s brought barley to the United States. Today, the largest commercial producers of barley are Canada, the United States, Russia, Germany, France and Spain.

Types of Barley

Barley has many different varieties and there are many ways to classify barley.

One classification identifies barley by whether there are two, four or six rows of grains on the head. Six row barley can produce 25-60 grains, while two-row barley produces 25-30 grains.Wild barley is two-row and most cultivated barley is of the six-row type.

Another way to classify barley is to describe the beards (awns) covering the kernels – as long or short.

Barley can also be described as hulled or hulless (naked), malt type, height or seed color (colorless, white, yellow, blue).

Still others classify barley into 4 types based on geography: Manchurian types, Coast types, Hannchen types or Compana-Smyrna types

Barley is grown for many purposes, but the majority of all barley is used for food or malting. High protein barleys are generally valued for food and starchy barley for malting. Most barley used for food is either pearled barley or barley flour. Prior to the 1500′s barley flour was the main ingredient for breads. The second most important use of barley is for malt and, in the US, there are price premiums for malting barley. Malt is used to produce beer, distilled alcohol, malt syrup, malted milk, malt flavoring and breakfast foods.

Hulled Barley

Hulled Barley is the most nutritious form of barley with only the outermost hull removed. With its bran still intact, it is nutrient dense and high in fiber. It’s full of important trace minerals, like iron and contains a range of B vitamins. Although the cooking time is longer than for other types of barley, the nutritional benefits are worth the effort. The added bonus is its distinct nutty flavor and brownish color. While it’s generally unavailable in most supermarkets, you’ll likely find it in health food stores.

Pearl Barley

Pearl Barley or Pearled Barley is the most common form of barley available and is sold in most supermarkets. Because the outer hulls including the bran have been removed, the grains have a pearly white color. The polishing process involves scouring the barley six times during milling to completely remove the outer hull and the bran layer. Though pearled barley cooks in less time than the whole grain hulled form, many of its nutrients are scoured away along with the bran. Still, pearl barley is rich in protein and high in fiber.

Quick Barley, or instant barley, is pearl barley that is pre-steamed then dried, shortening the cooking time considerably, about 10 to 12 minutes.

Scotch Barley, also called Pot Barley, is slightly less refined than the pearl barley and is scoured only three times, leaving part of the hull remaining. Health food markets may be the only place to find this uncommon variety.

Barley Grits are processed similar to bulghur wheat. The grain is cracked, toasted or parboiled, then dried, making it a quick-cooking product. The health food store is your best bet for locating this form of barley.

Barley Flakes

Barley Flakes, Pressed Barley or Rolled Barley have the appearance of rolled oats and are often included in muesli-type cereals. Since barley flakes are a favorite grain of the Japanese and Koreans, they can often be found at Asian markets, as well as health food markets.

Barley Flour is hulled barley that is finely ground and has a lightness and delicate sweetness. Since barley has such a low-gluten content, it is frequently blended with other flours in baking. Health food markets are likely to stock barley flour.

STORING BARLEY

It’s always best to store grains in airtight containers. Unrefrigerated, barley will keep for six to nine months. If the grains are stored in the refrigerator, they will keep several months longer.

COOKING BARLEY

Barley can be used in place of rice in almost any dish. For convenience you may want to cook a large quantity to have on hand for different recipes. Reheating takes only a few minutes.

The cooking method for all forms of barley is the same–only the cooking times vary. Combine barley, water and salt in a heavy saucepan. Cover and bring to a boil over high heat. Turn heat to low and simmer until grains are soft and all liquid is absorbed.

To shorten the cooking times, soak the barley overnight for cooking in the morning, or soak all day for cooking the barley at dinnertime.

SOUPS

Whole-grain hulled barley is ideal for soups that often simmer on the stovetop for a couple of hours. Add some beans, vegetables and seasonings for a hearty meal. Pearl barley will work equally as well and requires a shorter cooking time.

Barley combined with vegetables, potatoes, dill and a variety of dried mushrooms, blend together to create a richly flavored Mushroom Barley Soup. Top off this soup with a dollop of sour cream.

BREAKFAST

Barley grits make a quick breakfast that delivers a wholesome dish in practically no time. Follow the directions on the package for the barley grits, then add a topping of chopped fresh fruits, a sprinkle of cinnamon, some chopped nuts, a little milk and a sweetener, if desired.

This breakfast cereal comes together even more quickly with leftover cooked barley. Simply reheat the barley by adding 2 or 3 tablespoons of water to the pot, cover, and warm over medium heat for about 4 to 6 minutes. Then create your own toppings with a dash of cinnamon, raisins, nuts and seeds, a little maple syrup and your favorite milk.

SALADS

Leftover cooked barley, either hulled, pearl or barley flakes make the perfect base to build a salad. Add some chopped tomatoes, thinly sliced sweet onions, trimmed snap peas, sweet corn, minced garlic and chopped basil leaves. Dress it with some extra virgin olive oil, lemon or lime juice and salt and pepper to taste.

Other combinations work equally as well. Choose your favorite crunchy veggies or even leftover steamed or roasted vegetables, such as broccoli, peppers, zucchini or carrots.

SIDE DISHES

While the barley is simmering, saute some chopped onions and minced garlic. Simply add these along with herbs to your cooked barley and season according to taste.

MAIN DISHES

Barley Primavera: Create your own original Barley Primavera just as you would with pasta. While the barley is cooking, saute chopped vegetables, add seasonings to taste and prepare your favorite sauce. For each serving, mound the barley on the center of the plate, top with some sautéed vegetables and finish with the sauce. The sauce could be a marinara, oil and garlic or a creamy white sauce. A light sprinkle of toasted nuts or seeds adds an appealing touch.

Stuffed Vegetables: Barley is an ideal grain for stuffing vegetables. Try stuffing cabbage, peppers, zucchini, tomatoes, acorn squash or even Japanese pumpkin (kabocha squash). To the barley, add sauteed chopped vegetables, nuts or chopped, browned sausage and dried herbs. Season to taste and bake about 25 to 30 minutes at 350 degrees F.

Barley Risotto: Pearl barley makes an excellent creamy risotto. The timing will vary with barley. For risotto, use only the pearl barley. The hulled barley will not break down into a creamy state like pearl barley.

DESSERTS

Barley Pudding: Make a barley pudding, much like you would make a rice pudding. Add sweetening, spices and dried fruits. Prepare a fruit sauce by pureeing your favorite fruits in the processor with a touch of sweetening and a squeeze of lemon and use that as a topping.

Some Springtime Barley Recipes

Barley Salad

6-8 servings

Ingredients:

For the barley:

  • 12 ounces pearl barley
  • 1 medium carrot
  • 1 Spanish onion, cut in half
  • 2 garlic cloves, whole
  • 2 celery sticks
  • 1 tablespoon salt
  • 4 cups (32 ounces) water

For the salad:

  • 1 medium carrot, thinly julienned
  • 2 scallions, thinly sliced
  • 10 baby tomatoes, cut in half
  • 4 tablespoons chopped parsley or cilantro
  • Red and green leaf lettuce

For the dressing:

  • Juice of 1 lemon
  • 2 tablespoons apple vinegar
  • 1 teaspoon honey
  • 1/2 red onion, small dice
  • 1/3 cup olive oil

Directions:

For the barley:

Rinse barley. In a large pot, combine barley and 32 ounces fresh water. Add carrot, onion, garlic, celery, and salt. Simmer covered at medium-high heat for 30 minutes until the vegetables are tender. Discard the vegetables and drain the barley. Let the barley cool and place in a glass bowl.

For the salad:

In a glass bowl, mix together the barley, julienned carrots, scallions, tomatoes and parsley.

For the dressing:

In a smaller glass bowl, add all ingredients for the vinaigrette, except for the oil, and mix well. Drizzle in the olive oil as you whisk. Dress the salad. This salad tastes even better if you let it rest for 1-2 hours.

Serve over red and green leaf lettuces.

Springtime Vegetable Barley

This dish makes an excellent side for grilled meats or fish. It can also be served as a vegetarian main meal.

4 servings

Ingredients:

  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 tablespoon butter
  • 1 cup quick-cooking barley
  • 2 cups reduced-sodium chicken broth, divided
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese

Directions:

In a large skillet, saute onion and carrot in butter until crisp-tender. Stir in the barley; cook and stir for 1 minute. Stir n 1 cup broth. Bring to a boil. Reduce heat; cover, cook and stir until liquid is absorbed.

Add asparagus. Cook for 15-20 minutes or until barley is tender and liquid is absorbed, stirring occasionally. Add more broth as needed. Stir in marjoram and pepper; sprinkle with cheese. 

Barley Sausage Stuffed Peppers

4 servings

Ingredients:

  • 4 large green peppers
  • 1/2 pound Italian Sausage, casing removed
  • 1 cup chopped onion
  • 1 to 2 garlic cloves, minced
  • 1 can (8 ounces) tomato sauce
  • 3 cups cooked barley
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Cut tops off peppers; remove seeds. In a large kettle, blanch peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside.

In a skillet over medium heat, cook sausage, onion and garlic until onion is tender and sausage is no longer pink; drain. Stir in tomato sauce, barley, thyme, salt and pepper; heat through.

Spoon into peppers; place in an ungreased 8-in. square baking dish. Cover and bake at 350°F. for 25-30 minutes or until peppers are tender and filling is hot.

Barley Risotto with Eggplant and Tomatoes

4 servings (serving size: 1 1/4 cups risotto

Ingredients:

  • 6 cups  diced (1/2-inch) eggplant
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon black pepper, divided
  • 5 cups reduced sodium chicken broth
  • 2 cups water
  • 1 1/2 cups finely chopped onion
  • 1 cup uncooked pearl barley
  • 2 teaspoons minced garlic
  • 1/2 cup dry white wine
  • 1/4 teaspoon salt
  • 1/2 cup (2 ounces) crumbled feta or cubed mozzarella cheese
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup pine nuts, toasted

Directions:

Preheat oven to 400°F.

Combine eggplant, tomatoes, 2 tablespoons oil and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake for 20 minutes or until tomatoes begin to collapse and eggplant is tender.

Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to brown. Stir in pearl barley and garlic; cook 1 minute. Add wine; cook 1 minute or until liquid almost evaporates, stirring constantly.

Add 1 cup broth mixture to pan; bring to a boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total).

Gently stir in eggplant mixture, remaining 1/4 teaspoon pepper and salt. Top with cheese, basil and nuts.

Barley-Stuffed Tomatoes

6 servings

Ingredients:

  • 6 large tomatoes
  • Salt and pepper
  • 3/4 cups pearl barley
  • 2 1/4 cups water
  • 3 tablespoons butter, divided
  • 1/2 cup chopped pecans
  • 1/3 cup finely chopped green bell pepper
  • 2 tablespoons finely chopped green onion
  • Additional pecan halves, for garnish

Directions:

Cut tops from tomatoes. Scoop out pulp and reserve to use in soups or sauces. Sprinkle centers of tomatoes with salt and pepper. Invert tomatoes on paper towels to drain.

In a medium saucepan with lid, bring water, 1/2 teaspoon salt and 1 tablespoon butter to boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.

In a small skillet, sauté chopped pecans in remaining 2 tablespoons butter. Add pecans to cooked barley along with chopped bell pepper and green onion. Fill tomatoes with barley mixture.

Place filled tomatoes close together in baking pan. Add 1/4 cup water to pan. Cover with foil and bake at 375° F for 20 minutes. Garnish each tomato with a pecan half, if desired, and serve.

 

Barley Flour Drop Biscuits

Makes 10-12 biscuits depending on how large you form them.

Ingredients:

  • 1 tablespoon dry yeast
  • ¼ cup lukewarm water
  • 1 tablespoon honey
  • 1 ¼ cups barley flour
  • 1/4 teaspoon sea salt
  • 2 tablespoons butter
  • 1/4 cup buttermilk
  • 1 beaten egg

Directions:

Soften dry yeast in lukewarm water, add honey and allow mixture to set for approximately 15 minutes, or until frothy.

Combine barley flour and salt and, with two knives or pastry blender, cut butter into the dry ingredients.

Combine buttermilk and egg and beat slightly, then stir into the flour mixture.

Add yeast mixture, mix thoroughly and let the whole mixture stand for 20 minutes.

Preheat oven to 400°F.

Drop dough by tablespoon onto a greased baking sheet.

Pat into 2-inch rounds and bake in preheated oven for 15 to 18 minutes, or until nicely browned.

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Springtime Pastas

May 2, 2013

With classic springtime ingredients arriving at grocery stores and farmer’s markets, it’s time to lighten up that suppertime standby, pasta. Spring’s produce not only brings a variety of fresh flavors to the table; it also gives you a broad range of nutritional benefits. Freshly harvested vegetables taste great in spring pasta recipes and they’re full of vitamins, minerals and antioxidants.

Pasta makes an ideal partner for the lightest, most delicately flavored spring vegetables.The job of the noodles is to make a substantial, but never heavy, meal. It’s also fitting to celebrate the season’s produce bounty with pasta that’s just as varied, such as, farfalle bow ties, fluted garganelli tubes, long, hollow bucatini noodles or broad pappardelle ribbons. Dried pastas are pantry-friendly and offer a satisfying chew, when cooked al dente. Fresh pasta will also work for these lighter dishes.

Whatever vegetables you use, bump up the nutritional content of your spring pasta recipes by skipping regular white pasta and using whole grain varieties instead. Whole wheat and other whole grain pastas make healthy recipes even healthier because they’re produced using grains that haven’t had their germ and bran stripped from the grain. Leaving the grain intact allows you to gain the benefits of the whole grain, which include extra fiber, B vitamins, protein and antioxidants, as well as minerals like selenium, magnesium and potassium. Studies have shown that whole grains help protect against cancer, heart disease and diabetes. Also, whole grains help with weight control. Luckily, it’s a lot easier to find a variety of whole grain pasta options at the grocery store these days.

Pair hearty pasta with these delicate spring veggies and you’ll create a meal that’s both nutritious and satisfying. As different vegetables turn up at your market, you can change up the recipes for added variety. For the healthiest results, prepare dishes using plenty of fiber-rich veggies, smaller portions of pasta and lean protein to make them extra-filling.

Sauces used in springtime pasta dishes are not heavy or meaty. They might feature light protein, such as tuna or chicken, but they are typically vegetarian dishes. Light lemon sauces, vinaigrette and other thin dressings are most commonly used on spring pasta dishes. Light pesto sauces are also good choices. A simple pasta dish can be dressed with some olive oil, sea salt and grated Italian cheese. Including eggs in the preparation may help the dressing adhere to the pasta, as well as provide additional flavor. Chopped herbs can be added as desired.

Some favorite ingredients utilized in springtime pasta recipes are mushrooms and asparagus. Onions are popular inclusions, as are sugar snap peas. Fresh parsley is often included, too. Other fresh spring pasta herbs might include chives and dill. Escarole is frequently utilized in creating spring pastas dishes. Fresh spinach may also be tossed into the pasta. Another popular green used in spring dishes is Swiss chard. 

Pasta Primavera is a very popular spring pasta meal. Zucchini and other squashes are often used in this pasta dish, as can broccoli florets and plum or cherry tomatoes. Tasty elements of crunch or nuttiness, from pine nuts to fava beans, are often included, though many of the spring vegetables, like radishes, can also provide plenty of crisp texture and flavor. Fresh cheeses may also be grated, lightly, on top of spring pastas.

Farfalle with Spring Vegetables

Ingredients:

  • 2 slices of sandwich bread, finely chopped (1 cup)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons snipped chives
  • 1 tablespoon chopped tarragon
  • Salt and freshly ground pepper
  • 1 bunch broccolini
  • 1 pound farfalle
  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced
  • 1 fennel bulb—halved, cored and thinly sliced
  • 2 scallions, thinly sliced
  • 1 cup frozen peas, thawed, or 1 pound fresh peas, shelled
  • 1 tablespoon fresh lemon juice

Directions:

Preheat the oven to 350° F. On a baking sheet, toss the bread with 2 tablespoons of the oil and toast for 8 to 10 minutes, stirring once, until golden. Let cool, then stir in 1 tablespoon each of the parsley and chives and 1/2 tablespoon of the tarragon. Season the crumbs with salt and pepper.

In a pot of boiling salted water, cook the broccolini until tender, about 1 minute. Using tongs or a slotted spoon, transfer the broccolini to a cutting board and coarsely chop.

Boil the pasta in the same pot until al dente. Drain, reserving 1 cup of the pasta cooking water.

In a deep skillet, heat the butter and the remaining 1 tablespoon of oil. Add the garlic, fennel, scallions, peas and chopped broccolini and cook over moderate heat until the fennel is crisp-tender, about 6 minutes.

Add the pasta, lemon juice and cooking water and season with salt and pepper. Cook over moderate heat until the water is nearly absorbed. Stir in the remaining herbs.

Sprinkle the pasta with the bread crumbs just before serving.

Pappardelle with Baby Spinach, Herbs and Ricotta

Fettuccine will also work if you can’t find pappardelle. Have all the ingredients prepped and ready to go before beginning to cook—the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.

4 servings (serving size: 1 3/4 cups)

Ingredients:

  • 8 ounces uncooked pappardelle (wide ribbon pasta)
  • 1 tablespoon kosher salt
  • 1/3 cup whole-milk ricotta cheese
  • 3 cups baby spinach leaves
  • 2 cloves garlic, minced
  • 1/4 cup diced pancetta
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh dill
  • 3 tablespoons grated fresh pecorino Romano cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt

Directions:

Cook pasta with 1 tablespoon kosher salt according to package directions. Drain in a colander over a bowl and reserve 1 cup cooking liquid.

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or use an immersion blender and process until well blended.

Heat oil in a skillet and saute pancetta and garlic for a few minutes. Add spinach and cook just until wilted.

Combine hot pasta, cheese mixture, spinach mixture and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.

Chicken and Artichoke Fettuccine Alfredo

4 Servings

Ingredients

  • 1/2 pound uncooked fettuccine
  • 1 pound Boneless Skinless Chicken Breasts, cut into strips
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 3/4 cup lowfat milk
  • 4 ounces reduced fat Cream Cheese, cubed
  • 1/2 teaspoon salt
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved or frozen and defrosted
  • 1 medium sweet red pepper, chopped
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup thinly sliced fresh basil

Directions

Cook fettuccine according to package directions.

Meanwhile, in a large skillet heat oil and cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm.

Add the milk, cream cheese and salt to the skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese.

Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.

Pasta with Squash and Sage Leaves

Serves 4

Ingredients:

  • 8 oz whole-wheat penne
  • 1 tablespoon olive oil
  • 8 sage leaves
  • 1 medium red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 medium butternut squash or any squash of choice (about 2 lbs), peeled and seeded, if needed, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan

Directions:

Cook penne as directed on the package. Drain and reserve 1 cup of the pasta cooking water.

Heat oil in a large skillet over medium heat. Cook sage leaves, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel.

Add onion and garlic to the skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cups pasta water, salt and pepper.

Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Add pasta to squash mixture; stir over low heat, add remaining pasta cooking water, if a thinner sauce is wanted.

Cook until pasta is coated, about 1 minute. Serve, garnished with cheese and cooked sage leaves.

Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts

Pasta with Arugula Pesto, Sun-Dried Tomatoes and Pine Nuts

Makes: 4 servings 

This twist on classic pesto swaps arugula for basil, making a peppery sauce with toasted pine nuts and sun-dried tomatoes. For something extra, grate a little Pecorino or Parmesan cheese on top before serving.

Sun-dried tomatoes come packed dry or in oil and can be found in most grocery stores. In this recipe use tomatoes packed in oil (just drain well) because they give more flavor than their dry counterparts (which need to be reconstituted before using).

Ingredients:

  • 1 pound pasta, such as orecchiette, gemelli, or conchiglie
  • 10 ounces arugula, washed and tough stems removed
  • 5 medium garlic cloves, peeled
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 cup toasted pine nuts
  • 2/3 cup extra-virgin olive oil
  • 1 cup sun-dried tomatoes packed in oil, drained and thinly sliced

Directions:

Cook pasta according to the directions on the package. Reserve 1/2 cup of pasta cooking water.

Meanwhile, combine arugula, garlic, lemon juice and half of the pine nuts in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended, about 2 minutes. Season well with salt and freshly ground black pepper and process again to blend in seasoning.

Drain pasta and return to the pot (but do not return to the heat). Add arugula pesto, remaining pine nuts, sun-dried tomatoes and  pasta water, if needed. Mix until evenly combined.

Serve immediately.

Linguine with Spring Vegetables

Serves 4

Ingredients:

  • Coarse salt and ground pepper
  • 3/4 pounds linguine
  • 1 pound asparagus, tough ends removed, cut into 1-inch lengths
  • 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
  • 4 ounces sugar snap peas, stem ends trimmed, halved
  • 1/2 cup half & half
  • 1 tablespoons butter, cut into pieces
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh tarragon leaves

Directions:

In a large pot of boiling salted water, cook pasta 4 minutes just short of al dente; add asparagus, zucchini and snap peas. Cook until vegetables are crisp-tender, about 3 minutes.

Reserve 1/2 cup pasta water; drain pasta and vegetable mixture and set aside.

In the same pot, bring half & half and butter to a simmer. Add in pasta-vegetable mixture , cheese and enough pasta water to create a thin sauce (it will thicken as it stands).

Season with salt and pepper and top with tarragon.

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In The Mood For A Sandwich?

April 30, 2013

The perfect sandwich is a healthy sandwich that tastes good and makes you full longer. Sandwiches are one of the most popular midday choices of on-the-go Americans. They’re quick, delicious and, if properly portioned, an option for losing weight. If you aren’t careful, though, a few high fat ingredients can add hundreds of extra calories. So before you make that sandwich, make sure you know what hidden calories are lurking between those bread slices. If you make smart choices regarding the basic elements of a sandwich, you’ll be building healthier sandwiches in no time. 

1. Select healthy bread.

Consider:

  • High-fiber whole wheat bread.
  • High protein bread.
  • Wraps and pita bread (they are thin and have fewer calories). Whole wheat versions are even better.
  • Reduced calorie bread.
  • Multigrain bread.

2. Find high-quality proteins.

Most (although not all) sandwiches benefit from tasty, high-quality protein. What is available and healthy to you may vary by region or supermarket. Keep in mind portion control–a serving of meat should be about the size of a deck of playing cards.

Consider the choices:

  • Classic deli meats: Turkey, chicken, ham, roast beef, corned beef and others without nitrates.
  • Tip: Check the sodium in prepackaged and even deli-fresh meats; most products run high. Cut the sodium by slicing meat you have roasted at home or by asking specifically for meats lower in sodium.
  • Vegetarian spreads: Hummus, peanut butter, cashew butter, tahini, vegetarian patties
  • Salads: Tuna fish salad, seafood salad, chicken salad.

3. Cheese. Although cheese can add a good deal of fat, it also contains a good deal of calcium.

Consider:

  • Harder cheeses, such as Swiss and Cheddar that usually have less fat.
  • Softer cheeses (like Blue cheese) may have more fat, but if spread thinly, can add overall less fat than slices of hard cheese.
  • You can even use low-fat cheese in a sandwich.

4. Dressing. Sandwiches usually taste best with a little condiment added–but it is optional.

Consider:

  • Mustard, salad dressings, salsa and lowfat mayonnaise all add little calories and lots of flavor.
  • Avoid high-fat salad dressings, and regular mayonnaise in a sandwich.

5. Vegetables. A sandwich is a great way to slip in a lot of vegetables into a meal. Make sure they are fresh and crisp.

Consider:

  • Sliced tomatoes
  • Olives
  • Cucumbers or pickles
  • Onions: sweet or red
  • Peppers: sweet or hot
  • Mushrooms
  • Lettuce
  • Bean sprouts
  • Apples (especially good with ham)
  • Sauerkraut (with corned beef is a classic Reuben Sandwich)
  • Herbs (Basil tastes terrific in a toasted cheese and tomato sandwich)

Consider heating or toasting:

Heating or toasting a sandwich adds no calories and can greatly enhance the taste. Add lettuce after heating.

Consider sides:

Sandwiches are even healthier with classic pairings like carrot and celery sticks, a bowl of healthy soup or a side salad.

Experiment:

A sandwich is a marvelous canvas to work with and while there are classic pairings (peanut butter and jelly, ham and cheese on rye, grilled cheese, BLT, etc.) you can come up with  a new  favorites.

Here are a few ideas to start you off.

Turkey Reuben

4 servings

 Ingredients:

  • 2 cups packaged shredded cabbage with carrot (supermarket coleslaw mix)
  • 2 tablespoons Italian salad dressing
  • 2 tablespoons Thousand Island salad dressing
  • 8 1/2 inch thick slices rye bread
  • 8 ounces sliced, cooked low sodium turkey breast
  • 4 slices provolone cheese (4 ounces) (reduced fat works just fine in this sandwich)
  • 1 medium tomato, sliced
  • Pickle spears

Directions:

In a medium bowl, combine coleslaw mix and Italian salad dressing; set aside.

Spread Thousand Island salad dressing on one side of each bread slice.

Place four of the bread slices, dressing sides up, on a work surface; top with turkey, cheese, tomato and coleslaw mixture.

Top with remaining bread slices, dressing sides down.

Preheat a large skillet sparayed with nonfat cooking spray over medium heat. Reduce heat to medium-low.

Cook sandwiches, half at a time, for 4 to 6 minutes or until the bread is toasted and the cheese is melted, turning once. If desired, serve with pickle spears.

Oven Fried Green Tomato BLT Sandwiches 

Makes 4 servings

Ingredients:

Green Tomatoes & Garnish

  • 3/4 cups buttermilk
  • 1 large egg white
  • 1 ½ cups yellow cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 2 large green tomatoes, cored and cut into 1/4-inch-thick slices
  • 8 slices cooked bacon
  • 4 lettuce leaves
  • 4 hamburger buns

Remoulade Sauce

  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons nonfat sour cream or nonfat plain yogurt
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cayenne pepper
  • 2 scallions, chopped
  • 2 sweet gherkins, chopped, or 1 tablespoon sweet pickle relish
  • 1 tablespoon capers, drained and chopped

Directions:

To cook tomatoes:

Preheat oven to 400°F.  Place a wire rack coated with cooking spray in a parchment paper-lined baking pan.

Whisk together buttermilk and egg white in a medium bowl.

Mix together cornmeal, salt, paprika and cayenne in a shallow dish.

Dip the tomato slices into the buttermilk mixture, then transfer to the cornmeal mixture. Gently turn each slice in the cornmeal mixture to coat.

Transfer the slices to the wire rack on the baking sheet. Lightly coat tomatoes on each side with cooking spray.

Bake the tomatoes in the hot oven until both sides are well browned, 18 to 20 minutes, turning once after 10 minutes.

To make remoulade sauce:

While the tomatoes are in the oven, combine mayonnaise, sour cream (or yogurt), horseradish, mustard, lemon juice, cayenne pepper, scallions, gherkins (or pickle relish) and capers in a small bowl.

To assemble sandwiches:

Place lettuce on the bottom halves of the buns. Top with tomato slices, remoulade sauce and bacon; cover with bun tops.

 

Tuna Steak Sandwiches

Serves 2

Ingredients

  • 2 tuna fillets, each 4 ounces
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup reduced-fat Caesar dressing, recipe below
  • 2 whole-grain onion buns
  • 2 lettuce leaves
  • 2 slices tomato

Directions:

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Sprinkle the tuna fillets with pepper. Place the fillets on the grill rack or broiler pan. Brush the tuna with 2 tablespoons of the Caesar dressing while cooking.

Grill or broil until the fish is opaque throughout when tested with the tip of a knife, about 8 minutes. Just before taking the tuna off the grill, place buns on the grill or broiler pan to toast.

Place the tuna steaks on the buns. Top with lettuce and tomato. Drizzle with the remaining 2 tablespoons of Caesar dressing. Serve immediately.

Caesar Salad Dressing

Makes about 1/2 cup.

Ingredients:

  • 1/2 small clove garlic
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon anchovy paste
  • 1/4 teaspoon freshly ground pepper
  • 4 teaspoons extra-virgin olive oil
  • 2 tablespoons grated Parmigiano-Reggiano cheese

Directions:

Place garlic and salt in a medium bowl and mash with the back of a spoon to form a paste.

Add lemon juice, mayonnaise, mustard, anchovy paste (if using), and pepper; whisk to combine.

Slowly drizzle in oil, whisking constantly. Add cheese and whisk to combine.

The dressing will keep in the refrigerator for up to 3 days.

Egg-Vegetable Salad Wraps

6 servings

Ingredients:

  • 6 hard-cooked eggs, chopped
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped yellow summer squash or zucchini
  • 1/4 cup shredded carrot
  • 2 tablespoons chopped red onion
  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon fat-free milk
  • 1 teaspoon snipped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 6 leaf lettuce leaves
  • 6 whole wheat flour tortillas
  • 2 plum tomatoes, thinly sliced

Directions:

In a large bowl combine eggs, cucumber, squash, carrot and red onion.

For dressing:

in a small bowl stir together mayonnaise, Dijon mustard, milk, tarragon or basil, salt and paprika.

Pour the dressing over egg mixture and toss gently to coat.

For each sandwich:

Place a lettuce leaf on a tortilla. Place 3 or 4 tomato slices on top of the lettuce, slightly off center. Spoon about 1/2 cup of the egg mixture on top of the tomato slices. Roll up tortilla.

If necessary, secure with toothpicks. Cut the tortilla rolls in half crosswise. 

Mediterranean Chicken Panini

4 servings

 Ingredients:

  • Olive oil nonstick cooking spray
  • 1 recipe Tomato-Pepper Spread, below
  • 2 small skinless, boneless chicken breast halves (about 8 ounces total)
  • 4 slices whole wheat bread or multigrain ciabatta rolls, split
  • 1 small zucchini

Directions:

Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with nonstick cooking spray. Preheat over medium heat or heat according to manufacturer’s directions.

Add chicken. If using griddle or grill, close lid and grill for 6 to 7 minutes or until chicken is no longer pink. (If using a skillet, cook chicken for 10 to 12 minutes or until chicken is no longer pink, turning once.)

Cool chicken slightly; split each chicken piece in half horizontally and cut crosswise into 2-inch-wide slices.

Spread the Tomato-Pepper Spread on cut sides of the bread. Place chicken on bottom half of the bread.

Using a vegetable peeler, cut very thin lengthwise strips from the zucchini. Place zucchini strips on top of the chicken. Place bread tops on top of the zucchini, tomato pepper spread side down. Press down lightly. Lightly coat the top and bottom of each sandwich with nonstick cooking spray.

Place sandwiches on griddle, grill or skillet, adding in batches if necessary.

If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted.

Carefully remove saucepan or top skillet it may be hot. Turn sandwiches; top again with the saucepan or skillet. Cook for 1 to 2 minutes more or until bread is toasted.

Tomato-Pepper Spread

Yield: 1/3 cup

Ingredients:

  • 1/3 cup sundried tomatoes (not oil packed)
  • 3 tablespoons boiling water
  • 1/3 cup drained bottled roasted red peppers
  • 4 teaspoons balsamic vinegar
  • 1 teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1 large clove garlic, minced
  • 1/4 teaspoon ground black pepper

Directions:

In a small bowl combine sundried tomatoes and the boiling water. Cover and let stand for 5 minutes.

Transfer undrained tomato mixture to a small food processor (if you have a larger food processor you will need to stop and scrape down sides occasionally).

Add roasted red sweet peppers, balsamic vinegar, oregano, garlic and black pepper. Cover and process until smooth.

 

Grilled Vegetable Pitas

2 servings

Ingredients:

  • 14 ounces fresh portobello mushrooms
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • Dash salt
  • Dash ground black pepper
  • 1/4 of a medium yellow or red sweet pepper, stem and seeds removed
  • 1/4 cup chopped tomato
  • 1 large whole wheat pita bread round, halved crosswise
  • 8 fresh spinach leaves
  • 8 small fresh basil leaves
  • 1/3 cup crumbled feta

Directions:

If present, remove and discard mushroom stem. If desired, remove mushroom gills. In a small bowl, combine balsamic vinegar, olive oil, salt and pepper. Gently brush half of the oil mixture over mushroom and sweet pepper.

Place mushroom and pepper on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until the vegetables are lightly charred and tender, turning frequently.

Meanwhile, in a medium bowl, combine the remaining oil mixture and the tomato; toss gently to coat. Cut grilled mushroom and pepper into bite-size strips. Add mushroom and pepper strips to tomato mixture; toss gently to combine.

Open pita halves to create pockets. Line pita pockets with spinach and basil leaves. Fill pita pockets with grilled vegetable mixture. Sprinkle with cheese. Serve immediately.

Grilled Steak Sandwich

Serves 4

Ingredients:

  • 1 (8- to 10-ounce) lean sirloin steak or 8 to 10 ounces leftover steak
  • 1 baguette, cut into 4 (5-inch) pieces
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons blue cheese crumbles
  • 2 cups arugula or lettuce

Directions:

Preheat the grill. Lightly oil the steak and grill it for 3 to 5 minutes per side or until desired doneness. Set aside to rest for 5 minutes, then slice thinly.

While steak is resting, cut baguette in half horizontally.

In a small bowl combine mayonnaise and blue cheese.

Spread half the bread with the mayonnaise mixture; top with sliced steak and arugula. Top with remaining baguette half and divide into fourths.

 

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Cleveland’s Little Italy

April 26, 2013

Cleveland, Ohio

By the mid-1800s, a small group of Italian immigrants had arrived in Cleveland and were working in various occupations, as bookkeeper, boot maker, gardener, carpenter, steel worker and stone mason. Twenty years later, Italians were owners of restaurants, saloons, produce stands and grocery stores. In the late nineteenth century, Italian immigrants traveled to Cleveland and many opened businesses to service the growing Italian population. They made their homes in several areas around Cleveland: Big Italy, Collinwood, Murray Hill and Kinsman. In 1912, the Italian communities had more than 50 local societies to help them assimilate. No institution better reflects the uniqueness of Cleveland’s Italian community than the hometown society that enabled the immigrants to transplant the solidarity of their native villages to America. Meeting weekly, they reminisced in their village dialect, maintained family acquaintances, continued ties with their Italian village, buried their dead, cared for widows and children and found employment and housing. The area relied on the local parishes, such as Holy Rosary; charitable institutions, such as Alta House and the cohesiveness of the neighborhoods to sustain them.


The Little Italy Heritage Museum closed at the end of 2007. The museum’s collection of photographs and artifacts were donated to the Western Reserve Historical Society in University Circle.

Many of these Italians were Neapolitan and were engaged in skilled lacework, garment making and the embroidery trades. The largest group came from the towns of Ripamolisano, Madrice and San Giovanni in Galdo and Campobasso Province in the Abruzzi region.

By the late 1920s, six Italian neighborhoods had been established. The largest was “Big Italy”, located along Woodland and Orange Avenues from East 9th St. to East 40th St. “Little Italy”, centered at Mayfield and Murray Hill roads, proved to be the most enduring. Nearby, at East. 107th St. and Cedar Ave., a community grew around St. Marian’s Church. Also on the city’s east side was a substantial Italian settlement in Collinwood. Two settlements were on the west side, one near Clark and Fulton Avenues and one on Detroit near West 65th St.

In each community, the Italians transplanted their institutions, including nationality parishes, hometown societies, mutual-aid organizations and a multiplicity of family-owned businesses. What the Italians brought to Cleveland were the traditions, values, patron saints and dialects from the villages they represented. Their affinities and affiliations were largely with their paesani (fellow villagers).

The Italian Drug Store on Mayfield Road was just one of many thriving businesses in Little Italy in the mid-20th century.

Eventually, Murray Hill became Cleveland’s only “Little Italy” and today remains strongly Italian. Red, white and green is proudly displayed in all forms and numerous restaurants, cafes, bakeries, specialty shops and galleries offer a wide variety of Italian food and merchandise. Little Italy sits above University Circle, bounded by Euclid Avenue to the south, Cedar Road to the east, Mayfield Road to the north and the Lake View Cemetery to the west. The area became a thriving neighborhood in the late 19th century when dozens of skilled stone cutters and craftsmen arrived from Italy to design and create the magnificent monuments at Lake View that mark the graves of some of that era’s most influential citizens. Joseph Carabelli’s Lake View Granite and Monumental Works was the leading employer of these skilled artisans. 

Cleveland’s Italians were also active in manufacturing. The Ohio Macaroni Co., established in 1910 by Joseph Russo & Sons, became Ohio’s largest macaroni company by 1920. Roma Cigar Co., started in 1913 by Albert Pucciani, produced 20,000 cigars weekly by 1920. Grasselli Chemical Co. was also prominent.  Although only 4 of the city’s restaurants were owned by Italians in 1920, one of these, New Roma, was reputedly the largest and most attractive in Ohio. Italian chefs prepared meals at the Cleveland hotels and at the Shaker Heights Country Club.

Little Italy resident, Angelo Vitantonio invented the first home pasta machine in 1906. His hand-cranked device revolutionized cooking in many an Italian household. The company he founded, VillaWare (though no longer family owned), still produces high-quality home appliances and cookware.

Twenty Italian medical doctors and dentists served the community by 1920; one of the most prominent was Giovanni A. Barricelli. Italian-born attorneys did not follow immigrants to Cleveland, so the community had to wait for the children of immigrants to fill this void. Politically, as long as the Italian community, family and “old ways” were not threatened, Italians were not seriously active, with only 1,423 “naturalized Italians” voting out of a foreign-born population of 13,570 in 1915. Not until the late 1920′s, did Cleveland’s Italians take a more active interest in politics. The area also produced a number of interesting favorite sons, including Angelo Vitantonio, the inventor of the pasta machine, championship boxer Tony Brush and Anthony Celebrezze, Cleveland mayor, federal judge, and secretary of health, education and welfare under President John F. Kennedy and President Lyndon B. Johnson.

The Italian-American press was one of the most effective means of ethnic expression. In 1903 the first Italian newspaper in Ohio, La Voce Del Popolo Italiano, was founded and by 1920, it claimed a circulation of 15,000 in Cleveland and another 30,000 throughout Ohio and other states. La Stampa also emerged during this period. These papers interpreted American law, made clear economic and social rights, emphasized the advantages of citizenship and became an incentive for literacy, offering news from the homeland. By 1915 La Voce became the first Italian newspaper in the U.S. to publish articles in both Italian and English. Later, other newspapers, such as L’Araldo, appeared but enjoyed limited success. As the Italian language reading skills of the second generation were lost, radio broadcasts with the “Italian Hour” became more popular. By the 1990′s a renewed interest in Italian heritage made possible the successful publication of a new Italian newspaper, La Gazzetta Italiana. Written largely in English, the paper garnered a large readership among 2nd, 3rd and 4th generation Italian-Americans.

In 1994, the Little Italy Redevelopment Corporation was formed to manage improvements and direct growth. Festivals and events are held year-round, including opera in the Italian Cultural Garden, an Italian film festival, Art Walk, Italian classes, neighborhood walking tours and a Columbus Day Parade. In August, the Feast of the Assumption, the only fundraiser for the Holy Rosary Catholic Church, brings thousands to Little Italy for food, Italian merchandise, live music and a procession. Today, the neighborhood still retains its Italian flavor. There are small family-run bakeries, Italian restaurants – featuring everything from stylish Northern Italian cuisine to provincial pizza and pasta. Rosa and Charles Presti started their bakery business in Little Italy in 1920. Originally located on Coltman Road, the bakery moved to Mayfield Road in 1938. Presti’s continues to be a popular neighborhood meeting place.

White Pizza with garlic cream sauce, olives and artichoke slices


Il Bacio veal tortellini alla bolognese.

Little Italy has a long history of varied Italian restaurants. Chef Hector Boiardi (known to the world as Chef Boyardee) started his culinary career here and Guarino’s was Ohio’s first Italian restaurant. Today, the neighborhood is still the place to go in Cleveland for Italian food. Some of the most popular eateries are:

Trattoria On the Hill Roman Gardens, Guarino’s, Baricelli Inn, Valerio’s and Mama Santo’s Pizza.

Peppers stuffed with cheese at Trattoria on the Hill in Cleveland’s Little Italy.

Mayfield Road and Murray Hill Road are lined with small art galleries, featuring everything from pottery to photography to glass art to oil paintings. The most interesting of these galleries is Murray Hill School, a former elementary school, now home to dozens of artists’ studios and galleries.

Italian Band of Cleveland at the Feast of the Assumption, 1983
The Feast of the Assumption, held around the Catholic Day of Assumption (August 15) each year, is the most visited event in Little Italy. The three-day, part-religious, part-secular celebration draws more than 700,000 revelers each year.

Make Some Recipes From Cleveland’s Little Italy At Home

Stuffed Banana Peppers

Appetizer Serving for 2

Ingredients

  • 1/2 pound hot Italian Sausage, (casing removed) cooked and chopped fine
  • 1/4 cup Locatelli Romano cheese, grated
  • 1/4 cup bread crumbs
  • Salt and pepper to taste
  • 1/2 teaspoon Italian seasoning
  • Olive oil to saute
  • 4 hot banana peppers
  • 1 cup marinara sauce
  • 1/4 cup shredded mozzarella cheese

Directions:

Mix sausage, Romano cheese, bread crumbs, salt and pepper and Italian seasoning together in mixing bowl. Cut the top of the banana pepper off and remove seeds. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and cook each side until browned.

Place them in a glass baking dish, pour marinara sauce over them, sprinkle with mozzarella on top and cover with foil. Put in a 375 F. degree oven for 20 minutes.

Braised Artichokes

From Chef Doug Katz

Ingredients:

  • 4 artichokes, peeled and trimmed
  • 1 quart olive oil, not extra virgin
  • 2 sprigs Thyme
  • 4 oz. fresh goat cheese
  • 1 tablespoon parsley, chopped
  • 1 teaspoon garlic, minced
  • kosher salt and cayenne pepper to taste
  • 4 tablespoons bread crumbs

Directions:

Combine artichokes, oil and thyme in small stock pot. Cook over low heat for 20-30 minutes or until tender. Strain and cool. Save the oil; it can be used for cooking or salads.

While artichokes are cooking, combine goat cheese, parsley, garlic, salt and pepper.

Top or stuff cooled artichokes with goat cheese mixture, bread crumbs and a drizzle of the cooled oil.

Bake at 350 degrees F. until hot and golden brown on top. Serve with red pepper coulis, if desired.

Red Pepper Coulis

  • 1 red pepper, blended with a little water until liquefied
  • 1 cup red pepper, seeded and chopped
  • 1/4 teaspoon garlic, minced
  • 1/2 shallot, sliced
  • 1 teaspoon olive oil
  • zest of 1/4 lemon
  • kosher salt to taste

Sweat garlic and shallots in oil. Add chopped pepper and continue to sweat for 5 minutes.

Add liquefied red pepper and cook for 30 minutes over low heat.

Puree in blender or food processor with lemon zest and salt.

Chicken Marsala

Recipe adapted from Fran Geraci, owner of Geraci’s in Cleveland, OH

Serves: 4 servings

Ingredients:

  • 4 (6-8-ounce) boneless skinless chicken breasts
  • All-purpose flour, for dredging, plus 2 tablespoons
  • 2 ounces butter
  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 2 tablespoons minced garlic
  • 4 tablespoons Marsala wine
  • 2 cups beef stock

Directions:

Put the chicken breasts between 2 pieces of waxed paper and flatten with a meat pounder until thin. Cut each chicken breast into 4 pieces. Add some flour to a shallow bowl. Dredge the chicken in the flour and shake off the excess flour.

Add the butter and olive oil to a large saute pan over high heat and heat until it sizzles, do NOT let it brown. Add the chicken and saute until brown on both sides. Stir in the sliced mushrooms and saute briefly, then add the garlic. Add the Marsala and simmer for 3 minutes, then stir in the remaining 2 tablespoons of flour. Pour in the beef stock and let simmer until the sauce thickens, about 3 to 5 minutes. Transfer to a serving platter and serve.

Pasta with Porcini, Sausage and Marsala

Chef: Randal Johnson, Molinari’s Restaurant

2 servings

Ingredients:

  • 1 1/2 ounces dried Porcini mushrooms
  • 2 cups sweet Marsala
  • 1 cup beef stock
  • 1 pound hot Italian sausage
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 ounces sliced red onion
  • 1 ounce fresh arugula
  • 12 ounces fresh short shaped pasta
  • 1 ounce grated Pecorino Romano

Directions:

Place porcini mushrooms, marsala and beef stock in a pot, bring to a boil, turn off heat and let steep for ten minutes. Strain and rough chop the porcinis. Save the strained soaking liquid.

Melt the butter in a saucepan and add the flour to make a roux. Cook two minutes on medium heat and then add the marsala/stock mixture. Bring to a simmer while whisking. When thickened, add chopped porcini mushrooms.

Remove sausage from casing and roll into 24 small meatballs, bake at 350 F. degrees for ten minutes. Place meatballs, sauce, red onion and arugula in a sauté pan and bring to a simmer. Cook pasta in boiling salted water until al dente (about three minutes) strain the pasta and add to the saute pan with the other ingredients; add the Romano cheese, toss and serve.

Stone Fruit Crostata

From Chef Jonathon Sawyer and Chef Matt Danko.

Tart Dough:

  • 2 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup ground hazelnuts
  • 1 stick cold butter, diced
  • 1 egg

For the Filling:

  • 2 nectarines
  • 2 peaches
  • 1/2 cup sugar
  • 2 tablespoons Calvados
  • Zest from one orange

For the Assembly:

  • 1 egg
  • 2 tablespoons Sugar in the Raw

Directions:

For the tart dough:

Combine the flour, sugar, salt and hazelnuts in a food processor and pulse to combine.

Next add the butter and blend in the food processor until the dough looks like loose sand, then incorporate the egg and process until the dough forms. Remove the dough from the food processor and divide into two equal balls wrap in plastic wrap and flatten slightly with your hands. Chill for at least 2 hours but preferably overnight.

To make the filling:

Slice the fruit by first splitting in half, removing the pits, sliceinto 1/2 inch slices, place in a bowl and set aside.

Toss the fruit with the Calvados first, then add the sugar and lemon zest. Stir to combine. Let rest 20 minutes and strain off juices.

To assemble:

Remove the dough for the refrigerator and place on a well floured surface.

Roll one piece of dough out away from you, giving it a quarter turn between rolls. Turning the dough will keep it circular. Continue rolling and truning the dough out until it reaches a thickness of about 1/8 inch. and about 11 or 12 inches round.

Place the rolled out dough in the center of a well greased sheet tray, in the center of the dough place half of the filling and spread leaving a three inch border. Be sure that the filling doesn’t exceed two inches in height over the dough otherwise the crostata will not cook evenly.

Fold the excess dough towards the center of the crostata in a circular motion forming a crust. Beat the egg and with a pastry brush lightly coat the crust of the crostata and sprinkle sugar over top.

Repeat with the second piece of dough and remainder of the filling.

Bake the crostata in a 350 F. degree oven for 25-30 minutes or until golden brown. Remove from the oven and let rest for 10-15 minutes, before slicing.


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Low Carb Italian – Really !

April 15, 2013

lowcarb-diet

Your body uses carbohydrates as its main fuel source. Sugars and starches are broken down into simple sugars during digestion. They’re then absorbed into your bloodstream, where they’re also known as blood sugar (glucose). From there, the glucose enters your body’s cells with the help of insulin. Some of this glucose is used by your body for energy, fueling all of your activities, whether it’s going for a jog or simply breathing. Extra glucose is stored in your liver, muscles and other cells for later use or is converted to fat.

The theory behind the low-carb diet is that insulin prevents fat from breaking down in the body by allowing sugar to be used for energy. Proponents of the low-carb diet believe that decreasing carbs results in lower insulin levels, which causes the body to burn stored fat for energy and ultimately helps you shed excess weight and reduce risk factors for a variety of health conditions. A low-carb diet limits carbohydrates — such as grains, starchy vegetables and fruit — and emphasizes dietary protein and fat. Many types of low-carb diets exist, each with varying restrictions on the types and amounts of carbohydrates you can eat.

When most people think of Italian food, their minds immediately leap to dishes which are overwhelmingly carbohydrate –- pasta, pizza and bread. But lots of Italian dishes are great choices for people who must watch their carbs or who are just looking for a lighter dinner option. Finding them is easier if you start to “think like an Italian”.

Low-Carb Italian Eating – Dos and Don’t

Italians are known for shopping daily for the freshest and choicest produce, seafood and meats, often with a fairly simple preparation, so as not to hide the wonderful fresh flavors. So cook with lots of healthy fresh ingredients.

Use olive oil. This type of fat, as well as the antioxidants in olive oil, are part of the reasons for the healthfulness of the “Mediterranean Diet.”

Italians eat their main meal slowly over several small courses.

Minimize the following which are high in carbs: pasta, bread, risotto, polenta, bruschetta, crostini.

Be aware that fried items, such as a calamari appetizer, will usually be breaded.

Appetizers (Antipasti)

In Italian, “pasto” means “meal,” and “antipasti” or “antipasto” is “before the meal.”

Antipasti are usually made with meats, seafood and vegetables, such as salami, cheeses and marinated vegetables, such as artichokes and peppers.

Gamberoni (shrimp) is a common antipasto dish, either cold or hot, often sautéed with garlic and wine.

Grilled, roasted or marinated vegetables.

Steamed clams or mussels

Soups

In Italy, soups are often served instead of pasta. Many Italian soups are low in carbs, even the soups with beans or pasta in them often only have small amounts of these per portion. Since there are so many different soups, the exact carb count depends on the cook, but generally you’ll want to go with thinner soups. Seafood soups are a good choice and another good choice is Stracciatelle, an Italian egg drop soup. Also, look for soups with lots of vegetables.

Salads (Insulata)

Salads are almost always a good bet, if you avoid croutons or other bread. An Italian salad could contain many fresh vegetables –- and, of course, olive oil. The classic caprese salad has mozzarella, tomatoes, and basil.

Meats and Seafood – Secondi

This course  is the main concern for someone eating low carb. Most of the meats and seafood on an Italian menu have little starch or sugar. Avoid breaded meats, such as chicken or veal parmesan or milanese.

True Italian tomato sauces have little or no sugar, although many pasta sauces in the United States are loaded with added sugar. Read the labels on the jars or make your own.

Desserts

In Italy, meals often end with fresh fruit..Needless to say, rich desserts are high in carbohydrates.

Pasta

There are many low-carb alternatives to pasta. Many vegetables are bland enough to use as a “blank canvas” for pasta sauces and most of them are far more nutritious than pasta ever thought of being. Take the classic, spaghetti squash. Cup for cup, it has fewer than 25% of the calories and carbs of regular spaghetti (even whole wheat). It’s delicious with pesto and other pasta sauces.

Veggies that serve as good “beds” for pasta sauces:

Zucchini or other summer squash, shredded, julienned or just cut into ribbons with a peeler.

Cauliflower mashed

Cabbage – shredded and sautéed with sliced onion.

Use your imagination – many vegetables have compatible flavors with sauces, for example, green beans with pesto sauce or eggplant strips with marinara.

Low Carb Antipasto

Asparagus Rolls with Prosciutto and Basil Ricotta Cheese

Ingredients:

  • 1/2 cup whole basil leaves
  • 1/2 cup lowfat ricotta cheese
  • 2 tablespoons olive oil
  • salt and black pepper to taste
  • 1 pound medium asparagus spears, about 16 pieces
  • 1 tablespoon salt
  • 8 slices thinly sliced prosciutto
  • 1/4 cup grated Parmesan cheese

Directions:

Trim two inches from ends of asparagus. Have a medium size bowl of ice water ready for chilling basil and asparagus. Bring 2 quarts water to a boil with salt. Add basil leaves to water and blanch until leaves brighten, about 20 seconds. Remove with slotted spoon and plunge into ice water. Remove and squeeze out excess water. Add asparagus to boiling water and cook 5 to 7 minutes, until ends are soft when pinched. Remove from water and chill in ice water to stop cooking.

Place blanched basil leaves into blender or food processor. Add ricotta cheese, olive oil and salt and pepper to taste. Set aside. Lay out slices of prosciutto on a cutting board. Place dollop of ricotta mixture on one end of the prosciutto slice. Sprinkle with parmesan cheese. Arrange two asparagus spears at the edge of each prosciutto slice and begin rolling around the asparagus until the end of the prosciutto is reached. Arrange on platter and serve.

Italian Vegetable Soup

Ingredients:

  • 1 medium onion, chopped
  • 2 large stalks celery, chopped
  • 4 cloves garlic, pressed
  • 1 medium red bell pepper
  • 1 cup chopped carrot or squash
  • 1 heaping tablespoon sweet paprika
  • 3 teaspoons turmeric
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Hot sauce, to taste
  • 1 15 oz can tomatoes, chopped
  • 1 and 1/2 cups swiss chard or spinach or other dark leafy green – cut into thin strips
  • 10 oz frozen green beans (or fresh)
  • Salt and pepper
  • 5 cups low salt stock or broth
  • 1 tablespoon olive oil

Directions:

1. In a large soup pot, put oil, onion, and celery. Cook on low heat for 5 to 10 minutes until vegetables are softened.

2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant — another minute or so.

3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.

4. Adjust seasonings.

Low Carb Second Courses

Italian Grilled Chicken

Ingredients:

  • 6 boneless chicken breasts halves
  • 1/4 cup olive oil
  • 3 cloves garlic, crushed
  • fresh ground black pepper
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons melted butter
  • 3 sprigs fresh rosemary
  • 1 tablespoon parmesan cheese

Directions:

To grill: Preheat grill. Skin chicken breasts and rub with black pepper to taste.

Blend basil, olive oil, butter, garlic and parmesan cheese using an electric blender or processor at low speed until smooth.

Baste chicken lightly with mixture.

Grill over medium coals basting during cooking time with more basil sauce.

During this time add the rosemary branches to coals for added smoke flavor.

Grill 10 minutes on each side or until chicken is done when the temperature reads 160°F. on a meat thermometer.

Garnish with fresh basil and serve with Zucchini Lasagna, recipe below.

Low-Carb Zucchini Lasagna

This low-carb lasagna uses zucchini “noodles” instead of pasta noodles. The trick to making this work is to take some of the water out of the zucchini first by salting the “noodles”. Then they firm up and are more noodle-like, instead of mushy. This recipe can be made with or without meat.

Ingredients:

  • 1 1/2 pounds of zucchini
  • salt – enough to lightly salt the zucchini – between 1/4 and 1/2 teaspoon
  • 1 lb ground beef
  • 1 lb whole milk ricotta cheese
  • 2 eggs
  • 1/2 cup chopped fresh basil or 1/3 cup chopped fresh parsley
  • 2 cups jarred pasta sauce (any variety with no added sugars) or homemade
  • 8 oz mozzarella cheese, shredded
  • 1/3 cup fresh Parmesan cheese, grated 

Directions:

1. Slice the zucchini into strips, lengthwise. The strips should be about 1/8 inch thick.

2. Put the zucchini strips into a colander and sprinkle the salt on them. Toss to coat. Put the colander over a bowl to catch the juice. After 10-15 minutes, toss the strips again so that the brine will more-or-less evenly coat the strips. Drain for an hour.

3. While the zucchini is draining, cook the meat. Then, combine the ricotta, eggs, and basil or parsley.

4. Spread the zucchini strips on paper toweling or a cotton tea towel to take away most of the surface liquid.

To Assemble:

Heat the oven to 350 degrees F.

1. Put 1/2 cup of the pasta sauce into the bottom of a 9 x 13 pan, and combine the meat with the rest of the sauce.

2. Begin layering by covering the sauce with a layer of zucchini. Then cover the zucchini with about one third of the ricotta mixture, one third of the sauce and one third of the mozzarella cheese. Repeat, only arrange the zucchini strips in the other direction, e.g. if in the first layer the strips are lined up along the length of the pan, for the next layer line them up across the width of the pan. Alternate again for the third layer. After the third layer, finish with the Parmesan cheese.

3. Bake until the cheese is golden brown, about 30 minutes. (Note, if you refrigerate the lasagna before baking, cover with foil and bake for 15 minutes covered, then remove the foil and cook an additional 30 minutes, or until cheese is golden brown.)

Makes 8 Servings.

 

Meatballs and Eggplant with Fresh Mozzarella

Serves 6

Ingredients:

  • 1 large eggplant
  • 1 tablespoon salt
  • 1 pound 96% Lean Ground Sirloin
  • 1/3 cup minced onion
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons Parmesan
  • 1 egg
  • 1/4 cup almond flour (ground almonds)
  • 1 (14-ounce) jar tomato sauce or homemade marinara sauce
  • 4 ounces fresh mozzarella
  • Fresh basil, chopped, for garnish

Directions:

Heat oven to 375°F. Peel eggplant and slice it into 12 circles. Sprinkle evenly with salt. Place eggplant in colander in the sink for 15 minutes.

While eggplant drains, mix ground sirloin in a large bowl with onion, garlic, dried oregano, dried basil, Parmesan, egg and almond flour. Mix thoroughly and shape into 12 meatballs.

Slice mozzarella into 12 thin pieces.

Rinse eggplant well with cold water. Squeeze dry by pressing down on eggplant in the colander and spread on kitchen towels to dry. Place eggplant into a 9×9-inch square baking pan and spread with 1/3 cup tomato sauce. Place meatballs on top of eggplant slices and pour remaining sauce over all. Top each meatball with slice of mozzarella. Bake in the oven 25 minutes.

Remove from oven, garnish with fresh basil and serve immediately. Serve with Italian Marinated Vegetable Salad, recipe below.

Italian Marinated Vegetable Salad

Serves: 12 servings

Ingredients

Vegetables:

  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon kosher salt
  • 1 pound broccoli rabe, trimmed
  • 1 cup small cauliflower florets
  • 8 ounces button mushrooms (cut in half if too large)
  • 1 cup half-moon-sliced zucchini
  • 1 cup half-moon-sliced yellow squash
  • 1/2 cup roasted red pepper strips
  • 1/2 cup marinated, quartered artichoke hearts
  • 1/2 cup oil-cured black olives, pitted

Italian Marinade:

 Ingredients:

  • 1/4 cup red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 clove garlic, chopped
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup canola oil
  • 1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish
  • 1 lemon, cut into wedges, for garnish

Equipment: 1 large stock pot with submersible pasta basket

Directions:

Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water. Drain well.

Transfer the vegetables to a bowl and mix with the pepper strips, artichokes and olives.

In a blender, combine the vinegar, lemon juice, mustard, salt and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.

Pour the dressing over the vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

 

 

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Posted by in Appetizer, Beef, Cheese, Chicken, eggplant, Healthy Italian Cooking, Italian Cuisine, Marinara, Prosciutto, Salad, Sauces, Soup, vegetable, Vegetables, zucchini Tags: , ,

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Healthy Eggs For Breakfast

April 9, 2013

Historically, eggs have been considered unhealthy because they contain cholesterol. A large egg contains 212 mg of cholesterol, which is a lot compared to most other foods.

However, it has been proven that eggs and dietary cholesterol do NOT adversely affect cholesterol levels in the blood.

Research published early in 2013 looked at 17 prospective studies on egg consumption and health. They discovered that eggs had no association with either heart disease or stroke in otherwise healthy people.

Eggs are particularly rich in two antioxidants Lutein and Zeaxanthine. These antioxidants gather in the retina of the eye and protect against eye diseases, such as, Macular Degeneration and Cataracts.

Eggs contain high-quality proteins, vitamins, minerals, good fats and various trace nutrients.

A large egg contains:

Only 77 calories, with 5 grams of fat and 6 grams of protein with all 9 essential amino acids.

Rich in iron, phosphorous, selenium and vitamins A, B12, B2 and B5.

One egg contains 113 mg of Choline – a very important nutrient for the brain, among other things. A study revealed that 90% of Americans may not get enough choline in their diet.

If you decide to include eggs in your diet then make sure to eat Omega-3 enriched or pastured eggs. They are much more nutritious than eggs from factory-raised chickens.

Eggs score high on a scale called the Satiety Index, which means that eggs are particularly capable of making you feel full, so you eat less calories.

Eggs only contain trace amounts of carbohydrates, which means that they will not raise blood glucose levels.

perfect fried egg

In a study of 30 overweight or obese women that ate either a bagel or eggs for breakfast, the egg group ended up eating less during lunch, the rest of the day and for the next 36 hours.

In another study, overweight men and women were calorie-restricted (340 calorie breakfast) and given either a breakfast of 2 eggs or a bagel.  After 8 weeks, the egg eating group had:

61% greater reduction in BMI.

65% more weight loss.

34% greater reduction in waist circumference.

16% greater reduction in body fat.

…even though both breakfasts contained the same number of calories.

It is also essential to keep in mind that while eggs themselves can be considered healthy, they are often prepared in unhealthy forms and mixed with ingredients high in saturated fat and calories, for example scrambled eggs made with cream and butter.

For best results, use low fat cooking methods such as poaching, sauteeing or boiling to get maximum nutrition without adding extra unhealthy fat or calories.

Here are low-fat healthy ways to cook eggs.

Boiled Eggs

Fill a saucepan with water, add some salt and boil your eggs depending on how you like them. For soft-boiled cook for approximately five to six minutes. For hard-boiled eggs cook eggs for about ten minutes.

Scrambled eggs

Scrambled eggs can be cooked in several different ways.

You can cook them in a greased skillet.  Break two eggs in a bowl and add 2-3 tablespoons milk; whisk the eggs until the mixture turns yellow.

Place skillet on  medium heat, add egg mixture and stir until the mixture starts to bubble slightly, after a while the mixture will start to thicken and look like scrambled eggs.

To do this in the microwave is a similar process but use a microwaveable container. Microwave on full power for about four to five minutes, stirring half way through.

Omelet

Break two eggs into a large measuring cup and use a fork to whisk them together, until you have a yellow mixture.

Put a skillet on medium heat, add 2 teaspoons olive oil, add the mixture and cook it until it looks like a pancake. Turn once during cooking.

Poached Eggs

Boil some water in a saucepan or deep skillet and add salt and 1 tablespoon vinegar. Slowly lower the heat in order to simmer the water and carefully break an egg into the pan and simmer until the egg has turned white. With a slotted spoon take out the egg and serve on toast.

Pesto, Mozzarella & Egg Breakfast Sandwich

Ingredients

  • 1 whole-wheat English muffin
  • 1 large egg, lightly beaten
  • 3 tablespoons chopped roasted red pepper
  • 1 teaspoon prepared pesto
  • 1 thin slice fresh mozzarella cheese

Directions:

Toast English muffin.

Combine egg and roasted red pepper in a small (about 8-ounce) microwave-safe ramekin or bowl.

Cover and microwave until the egg is set, about 1 minute.

Spread pesto on 1 English muffin half, then top with cheese.

Place the egg on the cheese. Top with the remaining English muffin half.

Breakfast Pita Pocket

Serves 2

Try substituting broccoli or asparagus for the spinach and add mushrooms, sausage or veggie sausage, if you like.

Use warm whole wheat tortillas or naan in place of the pitas.

Ingredients:

  • 2 teaspoons olive oil
  • 2 cups packed baby spinach (or 1 cup frozen, then thawed and squeezed)
  • 3 organic eggs, beaten
  • Salt and ground black pepper, to taste
  • 1/3 cup grated mozzarella cheese or Sargento Italian
  • 2 whole wheat pitas, warm

Directions

Heat a large skillet over medium-high heat. Heat oil, add spinach and cook, tossing often, until just wilted, about 1 minute.

Add eggs, salt and pepper and cook, tossing gently, until fluffy and cooked through, 3 to 4 minutes.

Remove from heat, add mozzarella and toss again.

Spoon egg mixture onto pitas, fold in half and serve right away or wrap in foil to eat on the go.

Frittata

Serves 4

Ingredients:

  • 6 Eggs
  • 2 cups chopped cooked vegetables and/or meat
  • 1/2 cup shredded cheese
  • 2 tablespoons chopped fresh herbs, such as parsley, basil or chives
  • Fine sea salt and freshly ground black pepper
  • 1 tablespoon Extra Virgin Olive Oil

 Directions:

Preheat the oven to 325°F. In a large bowl, beat eggs and stir in vegetables and/or meat, cheese, herbs and salt and pepper to taste.

Heat a 10-inch ovenproof skillet over medium heat for 2 minutes. Add oil and carefully swirl around to completely coat the bottom and sides of the skillet.

Add egg mixture, spread out evenly and cook, without stirring, until the edges and bottom are set and golden brown, 8 to 10 minutes. (Carefully loosen an edge to test.)

Transfer the skillet to the oven and bake until eggs are completely set and frittata is deep golden brown on the bottom, about 15 minutes more.

Remove the skillet from the oven. (The handle will be hot!) Loosen edges and bottom of frittata with a table knife and spatula; carefully invert onto a large plate.

Serve warm, at room temperature or cold, cut into wedges.

Individual Egg & Cheese Casseroles

Ingredients:

  • 4 ounces raw turkey breakfast sausage
  • 1/4 cup chopped onion
  • 4 eggs
  • 1 cup Fat Free Milk
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 10 tablespoons shredded reduced-fat cheddar cheese
  • Non-Stick Cooking Spray

Directions:

Cook and stir sausage in a skillet until browned and crumbled. Add onion and cook until onion is softened. Set aside.

Beat eggs in a large mixing bowl. Stir in milk.

In a separate bowl, combine flour, baking powder, salt and pepper. Mix dry ingredients gradually into egg mixture by sprinkling a spoonful at a time into the egg mixture and whisking until smooth before adding another spoonful.

Divide egg mixture among five (5-ounce) ramekins that have been sprayed with cooking spray. Divide sausage among casseroles. Top each casserole with 2 tablespoons shredded cheese. Use a fork to lightly submerge cheese into egg mixture.

Bake at 350 degrees F. for 30 minutes or until a knife inserted in the center of the individual casseroles comes out clean.

Healthy Eggs Benedict

Makes 2 servings

Ingredients:

  • 1 whole-grain English muffin, split
  • 2 large, whole eggs
  • 1/4 cup nonfat Greek yogurt
  • 2 tsp fresh lemon juice
  • 1/2 tsp powdered mustard
  • Sea salt, to taste
  • Dash cayenne pepper
  • 6 asparagus stalks, cooked
  • Parsley for garnish (optional)

Directions:

Fill a medium skillet with 1-inch of water, bring to a boil over medium heat.

Meanwhile, toast muffin halves and set aside.

When the water reaches a boil, turn the heat down to a simmer, crack one egg at a time into a small dish and gently pour into the simmering water and cook until desired doneness, three to five minutes.

While the eggs cook, whisk together yogurt, lemon juice, mustard, salt and cayenne pepper in a small saucepan over low heat; heat until warm – do not boil.

To serve, place a toasted muffin half on each serving plate and top with three pieces of asparagus. Using a slotted spoon, carefully remove eggs from the water and place one on each muffin; drizzle half the yogurt sauce on top and garnish with parsley. Serve immediately.

 

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Posted by in Bread, Breakfast, Cheese, eggs, Healthy Italian Cooking, Italian Cuisine, pita, spinach, Vegetables Tags:

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Italian Spring Salads

April 4, 2013

Salads are no longer the bowls of lettuce and tomatoes of yesterday. Today’s modern salads are full of zest and flavor and are often served as meals in and of themselves. Some of the most diverse salads are those that come from Italy. Authentic Italian spring salad recipes provide light, flavorful alternatives to heavier meals and bring a little taste of Old World Italy to your dining table, often with ingredients that are already in your kitchen.

A classic insalata mista (salad of mixed greens) often combines a variety of whatever salad ingredients are freshest and in season. Romaine and other Italian lettuces, Belgian endive, arugula, radicchio, dandelion greens, very young radish tops, sorrel leaves, chive flowers or fresh young herb leaves (oregano, basil or thyme) are a few of the possibilities.

Italian Salad Making Basics

Greens should be loosely wrapped in damp paper or cotton towels and refrigerated until shortly before the salad is to be prepared. Using wooden utensils will help avoid bruising tender greens.

Extra virgin olive oil is always the most essential ingredient and that is usually simply combined with white or balsamic vinegar or lemon, which is especially common in the central southern region of Italy. Only in the last generation or so have Italians begun to explore more elaborate vinaigrettes and dressings.

In any discussion of salad dressings, there are just a couple of things to keep in mind: Always apply the dressing just minutes before serving it, otherwise, the vinegar or lemon will wilt the lettuce leaves. Only dress the amount of salad you intend to eat. You can store the rest in the refrigerator with a wet kitchen towel on top of it. (Tupperware is perfect for storing salad; just be sure the lettuce is thoroughly dry.) If you have any leftover salad dressing, most can be stored in the refrigerator for a few days or more.

Another very important thing to remember before applying whatever dressing you choose, is that it is crucial that you thoroughly dry the lettuce after you’ve washed it; there is nothing worse than a salad with soggy lettuce. If you use a spinner-which is a really great invention-after the first spin, be sure to stop and turn the lettuce. Sometimes the leaves act as a kind of a screen, impeding the water from actually being expelled. If you spin and turn the lettuce a couple of times, you can be sure to enjoy a crisp salad later.

For most green salads, the serving bowl and individual salad plates should be chilled slightly, while the dressing should be at room temperature.

Lemon Dressing

Classic Italian Vinaigrette

Yield: About 1 1/2 cups

Make this dressing up to a week ahead. Add it sparingly to greens along with cracked black pepper.

Ingredients:

  • Juice of 1 lemon
  • 4 tablespoons red wine vinegar
  • Coarse salt to taste
  • 3/4 cup olive oil
  • 1 teaspoon freshly ground cracked pepper

Directions:

Combine lemon juice, vinegar and salt in small bowl or jar. Stir to dissolve salt. Whisk in olive oil. Let stand 10 minutes. Add pepper add additional salt, if desired.

Spring Salads

One of the most flavorful of traditional Italian spring salads is also one of the easiest to prepare. Insalata Caprese is a light, savory salad made from tomatoes, fresh mozzarella cheese, basil leaves, olive oil and seasonings. To prepare: slice four large, ripe tomatoes into slices 1/4 inch thick. Slice 1 pound of fresh mozzarella cheese into 1/4-inch thick slices. On a large platter, place tomato and mozzarella slices along with fresh basil leaves in intermittent layers. Drizzle with 3 tablespoons of extra virgin olive oil. Before serving, sprinkle with cracked black pepper and sea salt to taste. Serve cold.

The most classic version of Italian spring salad contains fresh ingredients such as grated Parmesan cheese, fresh garlic and black olives. To prepare: in a medium-size bowl whisk together 2 tablespoons of red wine vinegar, 1 tablespoon of water, one clove of roasted and finely minced garlic and 1/2 teaspoon of dried, crushed oregano. As you whisk the combination, slowly add 4 teaspoons of olive oil. Set the mixture aside. In a large, separate bowl, combine 4 cups of mixed spring salad, one medium yellow bell pepper cut into thin strips, one fresh red onion cut into rings and 1/4 cup of fresh black olives. Toss salad until well mixed and then top with dressing mixture. Before serving, season with fresh ground black pepper and 2 tablespoons of grated Parmesan cheese. Serve cold.

Insalata Primavera is a light, but hearty salad that will easily substitute for heavier dishes for warmer weather lunches or suppers. To prepare: in a large bowl, combine 18 cooked, yet still firm, asparagus spears that have been chopped into 2-inch pieces, 1/2 pound of fresh green beans that have been cooked and cut in half, six cooked and sliced artichoke hearts, three large peeled and diced tomatoes and 1 thinly sliced peeled cucumber. In a medium-size glass jar, combine 2/3 cup of extra virgin olive oil, 1/3 cup of your favorite white wine vinegar, 2 tablespoons of fresh chopped basil and salt and pepper to taste. Place a lid on the glass jar and shake vigorously until mixed well. Drizzle the dressing over the salad before serving. Serve cold.

Arugula Salad with Salami and Pecorino Cheese

Serves 4

Ingredients:

  • 1/2 clove garlic, pounded to a paste with a pinch of salt
  • 1-1/2 tablespoons red-wine vinegar or freshly squeezed lemon juice; more as needed
  • 1/4 cup extra-virgin olive oil
  • 1 bulb fennel, trimmed
  • 4 large handfuls arugula, about 5 oz, washed and dried
  • Kosher salt
  • 4 oz piece of stick salami, cut into 1/8- to 1/4-inch dice
  • 3 oz aged Tuscan Pecorino cheese, cut into 1/8- to 1/4-inch dice

Directions:

Combine the garlic and vinegar or lemon juice in a small bowl. Let sit for 10 minutes. Whisk in the oil. Taste and add more salt or vinegar, if necessary.

Just before serving, use a mandolin to thinly slice the fennel. In a large work bowl, combine the shaved fennel with the arugula, salami and cheese. Season with salt and pepper to taste. Gently toss with just enough vinaigrette to lightly coat the greens.

With a delicate hand, transfer the salad to a platter or individual serving plates, making a fluffy pile of greens. Sprinkle the salami and cheese that have fallen to the bottom of the bowl on top. Serve immediately.

Tortellini Salad Italiana

Ingredients

  • 2-9 oz packages fresh cheese and spinach tortellini (refrigerated, prepared according to package directions)
  • 2 cups yellow bell pepper, thinly sliced
  • 1 cup fresh small mozzarella cheese balls (bocconcini), halved
  • 1 cup tomato vinaigrette dressing, recipe below
  • 1/2 cup prosciutto, thinly sliced
  • 12 cup basil, thinly sliced
  • black pepper, fresh cracked

Directions:

Combine prepared pasta, bell peppers, cheese, vinaigrette, prosciutto, tomatoes and basil in medium bowl. Sprinkle with pepper. Refrigerate for 1 hour

Tomato Vinaigrette

Ingredients:

  • 1 1/4 cups extra virgin olive oil
  • 4 cups fresh tomatoes, seeded and finely diced
  • 4 tablespoons chopped tarragon leaves
  • 4 tablespoons chiffonade basil leaves
  • 2 tablespoons minced parsley leaves
  • 2 minced shallots
  • 6 tablespoons lemon juice

Directions:

In a nonreactive mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice and 1 1/4 cups olive oil. Mix to combine and season with salt and pepper.

Warm Bean Salad With Fresh Herbs and Olives

An excellent side dish to meat or fish. Also good with shrimp added to the salad.

Ingredients:

  • 3 cups cooked and drained white beans (or canned). If made from dried beans, save about 1/3 cup of cooking liquid.
  • 2 tablespoons extra-virgin olive oil.
  • 2 garlic cloves, minced
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon finely chopped fresh thyme
  • Scant 1/3 cup bean cooking liquid, water or chicken broth
  • 1/2 cup black olives, pitted and chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 4 large fresh basil leaves, torn into small pieces or chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt or to taste
  • Freshly ground black pepper, to taste

Directions:

Place the beans in a medium nonstick skillet and set aside.

Prepare herb mixture. Combine olive oil and garlic in a small skillet and cook on low heat until garlic is soft, about 3 minutes.

Increase heat slightly and add rosemary and thyme. Cook until the herbs begin to sizzle- do not let garlic burn.

Add the bean cooking liquid (or other stock) and olives, increase heat and boil for two minutes. Remove from heat.

Scatter the parsley and basil over the beans in the other skillet. Pour the dressing over them and cook over medium-high heat until the liquid is almost all absorbed by the beans.

Remove from heat and add the lemon juice, salt and pepper. Serve warm or at room temperature.

Italian Seafood Salad with String Beans

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 3/4 pound shelled and deveined large shrimp
  • Salt and freshly ground pepper
  • 1 1/2 teaspoons finely chopped garlic
  • 1 cup water
  • 1/2 pound cleaned squid, bodies cut crosswise into 1/2-inch-thick rings, tentacles halved lengthwise
  • 1/2 pound bay scallops or quartered sea scallops
  • 1 pound mussels, scrubbed and debearded
  • 1 1/2 pounds small clams scrubbed
  • 3 tablespoons fresh lemon juice
  • 1 pound mixed yellow wax and green beans, ends trimmed, beans cut into 2-inch lengths
  • 1 cup cherry tomatoes, finely chopped
  • 2 tablespoons shredded basil leaves
  • 1 tablespoon minced flat-leaf parsley
  • Cayenne pepper
  • Lemon wedges, for serving

Directions:

In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat, stirring occasionally, for 1 minute. Add 1/2 teaspoon of the garlic and cook, stirring, until the shrimp turn a light pink, about 1 minute. Transfer the shrimp to a platter. Add the water to the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Pour the pan juices into a bowl and wipe out the skillet.

Heat 1 tablespoon of olive oil in the skillet. Add the squid and scallops. Season with salt and pepper and cook, stirring, for 1 minute. Add 1/2 teaspoon of the garlic and cook just until fragrant, about 1 minute longer. Transfer to the platter.

Pour the reserved pan juices from the bowl into the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Add the mussels, clams and the remaining 1/2 teaspoon of garlic and bring to a boil. Cover and cook over high heat until the shells open, about 5 minutes. Using a slotted spoon, transfer the mussels and clams to a large bowl; discard any that do not open. When the shells are cool enough to handle, remove the meat and add it to the platter.

Pour any accumulated shellfish juices into the skillet and bring the liquid to a boil. Simmer over moderate heat until reduced to 1/4 cup. Pour the liquid into a large bowl. Add the lemon juice and the remaining olive oil and let cool. Stir in all of the seafood and let marinate in the refrigerator for 30 minutes.

Meanwhile, in a medium saucepan of boiling salted water, cook the beans until crisp-tender, about 5 minutes. Drain and cool under running water; pat dry. Add the beans, basil, tomatoes and parsley to the seafood salad. Season with salt and cayenne and serve with lemon wedges.

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Posted by in arugula, Beans, Cheese, Fish, Healthy Italian Cooking, Italian Cuisine, Lettuce, Pasta, Prosciutto, Salad, Salad Dressing, tomatoes, Vegetables Tags: , , , ,

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