Healthy Italian Cooking at Home

Category Archives: Healthy Italian Cooking

July4cover

Make this fabulous BBQ sauce a day or two before the holiday and it can be used on anything you decide to grill. It is especially good on ribs, pork chops and chicken. I usually make a combination of some pork chops and some chicken because that is best for a crowd. Don’t forget plenty of vegetables to grill for your vegetarian friends. This sauce is great on veggies as well.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • Kosher salt and pepper
  • 2 large cloves garlic
  • 1 tablespoon tomato paste
  • 1 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup cider vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon regular chili powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard powder
  • 1/4 -1/2 teaspoon cayenne pepper
  • 1/8 teaspoon allspice
  • 1/4 cup water

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.

Add the ketchup, molasses, vinegar, brown sugar, chili powder, Worcestershire, dry mustard, cayenne, allspice and 1/4 cup water and mix to combine. Simmer, stirring occasionally, until thickened, about 5 minutes; remove from heat.

Baste the meat with some sauce during the last 2 minutes of cooking. Transfer meat to a platter and baste again with more sauce.

July4pork

If you choose pork chops:

8 bone-in pork chops (about 8 ounces each and 1-inch thick). Grill pork chops until just cooked through, 5 to 7 minutes per side.

July4chicken

If you choose chicken:

Bone-in Breast, Leg & Thigh 12-15 minutes per side.

July 4appetizer

Peach and Prosciutto Bruschetta Appetizer

The cheese mixture can be prepared in advance. Do not assemble the bruschetta until just before serving, otherwise the peaches will turn brown and the bread will lose its freshness.

8 servings

Ingredients

  • 1 (6-ounce) baguette, cut diagonally into 16 slices
  • Olive oil 
  • 2 tablespoons mascarpone cheese
  • 2 teaspoons finely minced shallots
  • 1/4 teaspoon grated lemon rind
  • 1 ounce regular or reduced fat cream cheese, softened
  • 1 1/2 tablespoons coarsely chopped fresh basil, divided
  • 1 large ripe peach, cut into 16 wedges
  • 1 ounce Italian prosciutto, cut into 16 thin slices

Directions

Preheat an outdoor grill to high. Oil the grates.

Lightly coat bread slices with olive oil; grill 2 minutes on each side or until toasted.

Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly on the toasted bread slices.

Wrap each peach wedge with 1 prosciutto slice. Top each bread slice with 1 wrapped peach wedge.Arrange bruschetta on a serving platter and sprinkle with remaining chopped basil.

Serve immediately.

July4potatoes

Lemony Green Bean Potato Salad

This type of potato salad goes well with the rich BBQ sauce used on the meat. It can also handle the July heat much better than mayonnaise dressed salads.

12 servings

Ingredients

  • 3 pounds red potatoes, cut into 1-inch cubes
  • 1/4 pound fresh green beans, trimmed and halved
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, finely chopped

Directions

Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Add the green beans to the pot during the last 5 minutes of cooking.

While the potatoes are cooking, whisk together the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper in a measuring cup or small bowl.

Drain potatoes and green beans. Place in a serving bowl; add onion and pour the lemon dressing over the potatoes; toss to coat.

Chill in the refrigerator until serving time.

July4 tomato

Mediterranean Tomato Salad

6 servings

Ingredients

  • 3 large ripe tomatoes, thinly sliced
  • 1 large red onion, thinly sliced
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, finely minced
  • 1 tablespoon minced fresh basil
  • 1 1/2 teaspoons minced fresh oregano
  • 3/4 cup crumbled feta cheese
  • Kalamata  olives, pitted and sliced

Directions

Alternate tomatoes and onion on an attractive serving platter.

In a small bowl, whisk the oil, vinegar, garlic, basil and oregano together; drizzle over the vegetables. Top with the sliced olives and then the cheese. Serve at room temperature.

July4cake

Blueberry Shortcakes

8 servings

Ingredients

  • 4 cups blueberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh lime juice
  • 9 ounces all-purpose flour (about 2 cups)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 1 tablespoon minced lemon zest
  • 3/4 cup reduced-fat milk
  • 1 large egg white
  • 1 tablespoon water
  • 1 tablespoon granulated sugar
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Directions

Preheat oven to 400°F

.Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, baking powder and salt in a food processor; pulse 3 times to combine.

Add butter and lemon zest to the processor and pulse until mixture resembles coarse meal.

Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface and pat into an even rectangle about 1/2 inch thick.

Cut dough into 8 even wedges.

Place wedges one inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush the tops of the wedges with the egg white mixture; sprinkle evenly with sugar.

Bake for 20 minutes or until golden brown. Cool on a wire rack.

Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.

Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 2 tablespoons whipped cream; cover with shortcake tops and serve.


farmcover

A few weeks ago I started receiving my weekly CSA (Community Supported Agriculture) delivery from a nearby farm. You can find more information on how a CSA works by visiting the Local Harvest site.

I look forward to this season every year because I now have available the freshest produce to cook with each week. The cover photo above shows what vegetables I received in my box last week. Jeta Farms is a family owned local farm, operated by Eddie Frank, and the farm sells their produce at local farmers’ markets, including the Palafox Market in Pensacola, FL on Saturday mornings.

Here are a few recipes I made with the vegetables in this week’s share.

Jeta Farms

Jeta Farms

Italian Frying Peppers

farm0

Ingredients

  • 6 Italian frying peppers
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove smashed and cut in half
  • Pinch of salt and pepper

Directions

Heat oil and garlic in a small saute pan. Lower heat and add the whole peppers. Saute slowly until lightly brown on all sides. Serve at room temperature. These peppers are delicious as an appetizer or as a side dish.

farm1

Homemade Refrigerator Dill Pickles

Makes 2 quarts. I use old mayonnaise jars with screw top lids.

Ingredients

  • 2 cups water
  • 2 cups white distilled vinegar
  • 2 tablespoons sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon crushed black pepper
  • 1 teaspoon dill seed
  • 6 thinly sliced garlic cloves
  • 6-8 pickling cucumbers (Kirby)
  • A few sprigs of dill
  • 2 clean quart size jars

Directions

Combine water, vinegar, sugar, kosher salt, pepper, dill seed and garlic in a medium saucepan. Bring to a boil; stir.

Quarter pickling cucumbers lengthwise and divide evenly in the jars; add fresh dill.

Top with the hot vinegar mixture. Cover and refrigerate for several days before eating. The pickles keep for a few months in the refrigerator.

farm2

Potato Leek Soup

Ingredients

  • 3 cups chopped leeks, light green and white parts
  • 1 cup chopped sweet onions
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 ½ pounds peeled potatoes, cubed
  • 2 stalks celery, chopped
  • 1 ½ teaspoons fresh thyme leaves, chopped
  • 8 cups low sodium chicken broth
  • 1 bay leaf
  • 1 cup evaporated canned milk
  • 1/2 teaspoon white pepper
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh chives
  • 2 strips cooked bacon, crumbled

Directions

Heat butter in a Dutch oven or soup pot. Add the celery, leeks and onion and saute until tender. Add garlic and potatoes and cook for 5 minutes.

Add the chicken broth, thyme and bay leaf. Bring to a boil, lower heat, cover the pot and cook until the potatoes are soft, about 20 minutes.

Remove the bay leaf. Puree the soup with an immersion blender or in a processor.

Add the evaporated milk, salt and pepper. Bring to a simmer (do not boil). Serve in individual bowls and top each bowl with chives and bacon.

farm3

Grilled Yellow Squash

This is a favorite in our family – well – anything I put basil pesto on becomes a favorite with them.

4 servings

Ingredients

  • 1/2 cup fresh basil pesto
  • 1/4 cup toasted pine (pignoli) nuts
  • 1 tablespoon extra-virgin olive oil, plus extra for the grill
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick

Directions

Preheat grill to medium-high. Oil the grates.

Combine pesto and lemon juice in a small bowl.

Brush both sides of the squash slices with olive oil and sprinkle lightly with the salt.

Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto and the toasted nuts.

farm7

Eggplant And Fresh Tomato Bake

Jeta Farms grows the most delicious eggplant, Rosa Bianca, an  Italian Heirloom eggplant. It is a medium size, round shaped eggplant with lavender-white skin and creamy white flesh with no taste of bitterness and very mild in flavor.

farmeggplant

This is my summer version of eggplant parmesan.

Ingredients

  • 2 Rosa Bianca Heirloom Eggplants (14-15 oz each)
  • Dried Italian bread crumbs
  • !/2 cup refrigerated egg substitute or 2 eggs
  • 8 oz mozzarella cheese, sliced thin
  • 5-6 fresh plum tomatoes, sliced thin
  • Salt and pepper
  • Dried Italian seasoning
  • Olive oil

Directions

Preheat the oven to 425 degrees F. Oil two baking sheets.

Place the sliced tomatoes on a plate lined with paper towels. Sprinkle lightly with salt. Let the tomatoes drain while you prepare the eggplant.

Dip eggplant slices in the egg substitute and then coat in the dried bread crumbs. Place the breaded eggplant on the prepared baking pans and bake until brown, about 20 minutes, turning the slices over halfway through baking.

Oil an 8 inch square glass baking pan. Cover the bottom of the pan with eggplant slices and add half the sliced tomatoes and half of the cheese.

Add another layer of eggplant slices, tomatoes and cheese. Sprinkle the top layer with dried Italian seasoning. Cover the dish with foil.

Bake in the oven for 30 minutes. Remove the foil and bake 10 minutes more.

Let rest 10 minutes before slicing.

farm6

Brown Sugar Zucchini Bread

Ingredients

  • 3 cups self-rising flour (King Arthur brand is what I use)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • 2 cups brown sugar
  • 2 eggs
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts
  • Cooking spray

Directions

Preheat the oven to 325 degrees F.

Spray two 8-inch loaf pans with cooking spray and set aside.

Combine flour, baking soda, cinnamon and brown sugar in a large mixing bowl. Stir until thoroughly mixed.

In a smaller bowl combine eggs, oil and vanilla. Add to the flour mixture and mix well.

Fold in the zucchini and walnuts.

Divide the mixture evenly between the two baking pans.

Bake until deep golden brown and a toothpick inserted in the middle comes out clean, about 60 minutes.

Cool in pans on wire racks for 30 minutes; then remove bread from the pans and continue cooling on wire racks.

This bread freezes well.


part9cover

Rocky Mountain States

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

Wyoming

Wyoming Coal Camps

Wyoming Coal Camps

Classic Example of an American Entrepreneur:

Italian Immigrants came to Wyoming in the late nineteenth and early twentieth centuries, and most worked in Wyoming’s mining industry. The bulk of Italian immigration to Wyoming was between 1890 and 1910. By 1910, 7.7 percent of Wyoming’s foreign-born population was Italian. The Italian immigrants originated from the northern provinces of Lombardy, Tuscany, and Piedmont. By 1920 more than sixty percent of Wyoming’s Italians lived in Laramie, Sweetwater and Uinta counties.

part93

Domenico Roncaglio was born in Rock Springs, Wyoming, in 1916. The son of Italian immigrants, he was known as “Teno” to his friends and later changed his last name to Roncalio. Teno was one of a family of nine children. Teno obtained his first job, operating a push cart at the age of five years. The next year he took over a shoe shine stand in a local barber shop. By the time he was sixteen years old, Teno had passed the Wyoming Barber Board of Examiners and was the holder of a Journeyman Barber’s Union card. Teno worked in the barber shop throughout his high school years but after graduation went to work on the Rock Springs Rocket as a combination reporter and advertising salesman. For six years Teno worked for the newspaper, gaining much valuable experience.

In 1938 he entered the University of Wyoming as a Journalism and pre-law student. To help out with expenses, Teno and a Rock Springs buddy, Frank Larrabaster, made stencil duplicates of basketball schedules and sold advertising to go with them. During his years at the University, Teno ran a snack bar in his dormitory, waited tables and washed dishes at Annie Moore’s boarding house, tended the furnace, shoveled snow and scrubbed floors. Any job was a good job as long as it helped pay the college expenses. During his second year at the University, Teno was elected Student Body President and got his first taste of politics.

His service to the people of Wyoming had to wait, though, since America went to war. In 1942, Teno joined the Army and fought with the First Infantry Division, 18th Regiment, in North Africa. Teno later fought in Sicily, Italy and on D-Day on Omaha Beach in Normandy, France. Teno was also there as the Americans fought Germany and ended the War in Europe. Teno Roncalio would leave the Army a Captain with a Silver Star for gallantry and returned home a hero. That is when his long career as a public servant began. After returning to the University of Wyoming to complete his law degree, Teno would serve his community and state as a Representative in Congress for 5 terms.

Source: Teno Roncalio, U. S. CONGRESSMAN FROM WYOMING by Mabel E. Brown.

part92

Roasted Red Pepper Lasagna

By Deborah Johnson of Cody, Wyoming

9 servings

Ingredients

  • 4 medium sweet red peppers
  • 9 lasagna noodles
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2-1/2 cups fat-free milk
  • 1 cup shredded Parmesan cheese

Directions

Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips.

Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.

Colorado

part9colorado

Italians first started coming to Colorado as early as the 1850s. They came for many reasons but the majority — particularly later immigrants — came to improve their lives and the lives of their families.

In the late 1800s and the first half of the 1900s, the area in Denver between Broadway and Zuni Streets on the east and west and 46th and 32nd Avenues on the north and south was known as “Little Italy”. It was an area of Italian grocery stores and bakeries, community bread ovens, churches and schools; an area where a new wave of immigrants from all over Italy moved to and where they were comfortable and socially secure in a new country.

The area along the South Platte River sandwiched between Denver’s growing downtown and the hills to the west was known as “The Bottoms”. Here many of the first Italian immigrants settled. There was also farmland along the South Platte where they could grow cash crops of vegetables that were then sold in small, neighborhood shops and from push carts and horse-drawn wagons throughout the neighborhoods of Denver.

Although created by accident, these neighborhoods combined many elements of wise urban planning and organization — self-contained communities with their own institutions. They offered, first, a cloak of familiarity — the language, customs and foods of the homeland and they fostered valuable social and economic networks, helping the newest arrivals to get established quickly.

Denver's Italian American Bank

Denver’s Italian American Bank

The Denver Post reported that members of the Polidori family have been blending ground pork with just the right balance of salt and spices for more than 80 years.

Ensconced in an unpretentious building that includes what was once the carriage house behind the old Coors Mansion in north Denver, Steve Polidori and his sister, Melodie Polidori Harris, are continuing a tradition launched in 1925, when their great-grandfather, Rocco and his wife, Anna, opened Polidori’s Grocery and Meat Market. It was there that Anna first prepared the sausage recipe she brought with her from Abruzzi, her hometown in Italy.

Polidori

Polidori

Anna came through Ellis Island and ended up in Utah, where she met and married Rocco, who was then a miner. After he fell victim to black lung disease, they moved to Colorado for fresh air. Rocco’s brother owned a grocery store. In time Rocco and Anna bought the store. She became the butcher. From time to time, she would make sausage for her husband and herself. Customers would come in, smell the sausage cooking, ask for samples and, before long, they were asking to buy it.

When they could no longer run the store, their sons, Louis and Augie, took over and ran it for almost 40 years. The brother-sister team (the son and daughter of Gary, an attorney, and Ruth Ann Polidori, a retired district court judge) represents the fourth generation to sustain the family business.

Today, the Polidori twosome are behind the Polidori Meat Processors, a family business that has grown its product line to include chorizo, breakfast sausage, bratwurst and meatballs, in addition to hot and mild Italian sausage. Polidori sausages are now found throughout the metro area.

part9pasta

Rigatoni with Polidori Sausage

4 appetizer servings

Ingredients

  • 1/2 pound rigatoni
  • 1/4 pound spicy Polidori Italian sausage, casing removed
  • 2 garlic cloves, thinly sliced
  • 1 1/2 cups prepared marinara sauce
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 cup grated mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon chopped fresh Italian parsley
  • Extra-virgin olive oil

Directions

Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.

Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper.

Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

Utah

part9utah

Italian immigrants were one of the largest groups of Europeans to move into Utah. The bulk of Italians came to Utah during the period from the 1890s to the 1920s in response to demands for unskilled labor in the mining and railroad industries. Italians came primarily from the regions of Piemonte, Veneto, Abruzzi, Lazio, Calabria and Sicilia. Immigrants were attracted to four counties, Carbon, Salt Lake, Tooele and Weber. Coal mining, metal mining, work in the mills, smelters, refineries, railroading, farming, ranching and involvement in service-related industries and businesses provided livelihoods for these immigrants.

Italian coal miners played an important role in the Carbon County strike of 1903-04 with labor organizer, Carlo Demolli, assuming a leading role for the United Mine Workers of America. From the late 1910s through the 1930s, Frank Bonacci from Decollatura, Italy, led a tireless effort for UMWA recognition. After union recognition was achieved in the 1930s, Bonacci became the first Italian-American elected to the Utah House of Representatives.

As an early hub of the D&RGW Railroad, the town of Helper became an important Italian settlement. Joseph Barboglio became especially important as the founder of Helper State Bank, an institution that aided Italians with their economic needs.

Many immigrants resided in Salt Lake City and in the mining areas of Bingham Canyon, Magna, Midvale and Murray. The west side of Salt Lake housed a “Little Italy” around a cluster of shops and businesses that catered to Italian tastes. One such establishment was F. Anselmo and Company, located on Rio Grande Street.

In the south end of the city, immigrants had truck farms that supplied fruit and produce to the Farmer’s Market in Salt Lake City. Others, including Luigi Nicoletti, operated goat ranches that specialized in cheese and meat goods sold to Italian miners.

Those who lived in Tooele County found work in the mining town of Mercur, an early central location for Italians and the site of one of their first fraternal organizations. Photographs survive that show bocce (a form of bowling) being played by Italians in the streets. Work was found in the Tooele smelter (run by the International Smelting and Refining Company), where safety signs were printed in Italian and other languages.

Italian-language newspapers produced in Utah included Il Minatore, La Gazzetta Italiana, La Scintilla, and Il Corriere D’America.

Sunnyside had its own Italian band, complete with a music professor from Grimaldi, Italy. Salt Lake City Italians enjoyed the music of various individuals and bands who often played at dances and celebrations. Even the San Carlo Opera Company managed to give concerts in Utah. Accordion, guitar and mandolin music could be heard emanating from many of the mining camps.

Source: Philip F. Notarianni, Italianita in Utah: The Immigrant Experience.

part91

Cristiano and Silvia Creminelli have made Salt Lake City home for authentic Italian salumi. The Creminelli family has been producing artisan meat products in Italy as far back as the oldest aunt can remember and, legend has it, as far back as the 1600s. The Creminellis decided to bring their products to America, specifically Utah, because of the quality pork found there.The Cristianos also brought other authentic Italian flavors to the Beehive State. Cristiano’s wife, Silvia, is an excellent cook in her own right and teaches cooking classes in the city. “We come from the land of rice,” says Silvia. “Piemonte.” So instead of pasta or polenta, a risotto is the center of a meal. It’s not a side dish. It’s served on its own, so the creamy texture and rich flavors can be savored solo. For this dish, Silvia starts with arborio rice and takes it through the traditional steps: the soffrito, the tostatura and the mantecatura.”

part9rice

Risotto Alla Birra Mortadella E Mascarpone

Serves 4

“This is an extremely easy and flavorful risotto to prepare in colder weather. Beer in the rice gives the dish a full-bodied flavor balanced out with the unexpected additions of ginger, lemon zest, and rosemary – an echo of Italy’s fortunes built on the spice trade. It’s also a great way to use mortadella – the grandfather of the much-maligned bologna in a sophisticated way.”

Ingredients

  • 2 tablespoons butter
  • 1/2 yellow onion, peeled and minced
  • 2 cups Arborio or Carnaroli rice
  • 1/2 cup beer such as a pale ale or lager (nothing hoppy or dark!)
  • 5 cups beef broth
  • Zest of 1 lemon
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon dried ginger
  • 1/4 cup grated Parmigiano-Reggiano
  • 1/2 cup mascarpone cheese
  • 3 ounces Creminelli Mortadella, julienned

Directions

Bring the broth to a low simmer in a large pot.

In a saucepan, melt the butter and saute the onion over low heat, just to soften and release the flavors. Do not let brown. Add the rice and toast it for one minute, stirring constantly. Add the beer and let it evaporate, stirring the rice as it does.

Add one ladle of hot broth and bring the rice to a simmer over medium heat, stirring as you go. Add a ladleful of hot broth as the rice soaks it up, stirring occasionally. Cook for about 15-20 minutes or until “al dente,” where the rice is soft but still has a slightly firm texture in the middle. Add the lemon zest, rosemary, and ginger.

Remove from the heat and stir in Parmigiano-Reggiano and mascarpone cheese. Serve immediately, garnished with julienned mortadella slices.

Source: Salt Lake City Magazine

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gardenfreshcover

Take a trip to your local farmers’ market and check out all the fresh fruits and vegetables it has to offer. You will quickly see all the possibilities that you can make for dinner. In fact, I have to stop myself from buying more than I can cook in a week – it all looks so good. Here are some easy dinner suggestions to use up what you bring home from the market.

Dinner 1

gardenfresh7

Grilled Chicken With Fresh Basil Tomato Sauce

Ingredients

  • 25-30 fresh basil leaves
  • 2 large ripe tomatoes
  • 4 boneless chicken cutlets
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 5 teaspoons minced garlic
  • 4 teaspoons balsamic vinegar

Directions

Preheat the grill to high and oil the grates

Chop basil (will yield about 6 tablespoons) and tomatoes coarsely.

Place tomatoes and 2 tablespoons of the basil in food processor (or blender); process and set aside.

Season both sides of the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Combine in a shallow bowl: 1 tablespoon of the oil, 2 teaspoons of the garlic and remaining 4 tablespoons of basil. Add chicken and turn to coat evenly. Marinate 10 minutes, turning occasionally.

Place chicken on the grill and discard any remaining marinade. Close the lid and grill for about 10 minutes, depending on the thickness of the chicken or until the internal temperature of the chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness.

To the processed tomato-basil mixture add the remaining 1 tablespoon oil, vinegar and remaining garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; pulse 2-3 times or until just blended.

Serve sauce with the chicken.

Couscous with Peas, Lemon and Herbs

Serves 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, minced
  • 1 clove garlic , minced
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon grated lemon zest
  • 1 cup plain couscous
  • 1/4 cup minced fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 cup cooked fresh peas 
  • Salt and ground black pepper

Directions

Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.

Stir in the broth and lemon zest. Bring to a boil.

Stir in the couscous and peas and remove the pot from the heat. Cover and let stand for 5 minutes. Fold the parsley and lemon juice into the couscous. Season with salt and pepper to taste and serve alongside the chicken.

Dinner 2

gardenfresh3

Garden Soup

6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 small fennel bulb, trimmed, cored and finely chopped
  • 1 cup small onions, peeled and halved
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup carrots, trimmed and thinly sliced
  • 3 cups homemade vegetable broth or two 14.5-ounce cans vegetable or chicken broth
  • One 14 1/2 ounce can petite diced tomatoes, undrained
  • 1 cup dry white wine
  • 2 teaspoons Italian seasoning
  • 1 cup shelled peas 
  • Salt and ground black pepper

Directions

In a Dutch Oven, heat oil over medium heat. Add fennel and onions; cook for 3 to 4 minutes or until fragrant and translucent.

Add green beans and carrots; cook for 3 minutes, stirring frequently. Add broth, undrained tomatoes, wine and Italian seasoning.

Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Add peas and simmer about 5 minutes more or until the vegetables are tender.

Season with salt and pepper. Serve in individual soup bowls.

gardenfresh1

Corn and Ricotta Cakes

Ingredients:

  • 2 ears fresh corn-on-the-cob, kernels removed from the cob
  • 1/2 bunch fresh basil, chopped fine
  • 4 ounces ricotta cheese
  • 2 large eggs, beaten
  • 1/3 cup self-rising unbleached flour
  • 1 tablespoon olive oil
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • Low-fat sour cream or Greek yogurt

Directions

In a medium-sized bowl, combine corn, basil, ricotta, eggs, flour and a pinch of black pepper.

Heat a sauté pan over medium heat and add the olive oil.

Carefully add spoonfuls of the corn mixture to the hot pan.

Cook on both sides until golden brown. Remove cakes to a serving platter when they finish cooking.

Season with Kosher salt.

Serve with low-fat sour cream or Greek yogurt on the side, if desired.

Dinner 3

gardenfresh5

Grilled Lamb Chops with Vegetable Bulgur

4 servings

Ingredients

  • 2 cups low sodium chicken broth
  • 1 cup Bulgar wheat
  • 1/2 cup chopped onion
  • 4 lamb loin chops, cut 1 1/2 inches thick
  • 2 teaspoons lemon-pepper seasoning, divided
  • Olive oil
  • 1 ½ cups small spinach leaves 
  • One 7 ounce jar roasted red sweet peppers, drained and coarsely chopped

Directions

In a medium saucepan combine broth, bulgur and onion. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until the liquid is absorbed.

Stir 1 teaspoon lemon-pepper seasoning, the spinach and roasted peppers into the bulgur mixture. Cover and keep warm.

Preheat an outdoor grill to high and oil the grill grates. Turn off one side of the grill for indirect cooking.

Trim fat from the meat. Brush the chops with olive oil and sprinkle the meat with 1 teaspoon of the lemon-pepper seasoning.

Start the lamb on the indirect side of the grill. When the meat reaches 110°F for medium-rare on an instant read meat thermometer, moved the chops to the hot side of the grill.

They’ll quickly sear and come up to the desired temperature of 120°—130°F. Let them rest for 10 minutes off the grill on a platter before serving.

To serve: Divide bulgur mixture among 4 dinner plates. Top each with a grilled lamb chop.

gardenfresh4

Cucumber Salad

Serves 4

Ingredients

  • 2 large or 3 medium cucumbers, peeled
  • 2 teaspoons coarse salt  
  • 1/3 cup low-fat Greek yogurt
  • 1/4 cup loosely packed fresh dill, finely chopped
  • 1 teaspoon red-wine vinegar
  • 1/4 teaspoon crushed black pepper

Directions

Halve cucumbers lengthwise. With a spoon, scoop out and discard the seeds. Slice crosswise into 1/8-inch-thick pieces.

Place the cucumber slices in a colander set over a bowl and toss with the salt; let stand 15 minutes.

In a medium bowl, combine yogurt, dill, vinegar and pepper.

Remove cucumbers from the colander and pat dry with paper towels.

Add to the bowl with the yogurt dressing; toss to combine and serve with the grilled lamb chops.

Dinner 4

gardenfresh2

Pasta with Shrimp and Seasonal Vegetables

Bread sticks would be great with this dinner.

4 servings

Ingredients

  • 1 1/2 pounds fresh or frozen medium wild caught shrimp, shelled and de-veined
  • 3 tablespoons olive oil,  divided
  • 8 ounces fresh, small, thin green beans, trimmed
  • 3 medium ripe tomatoes, cut into wedges
  • 1 teaspoon finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 1 tablespoon capers, drained
  • 1/2 teaspoon dried Italian seasoning
  • 4 oz linguine pasta

Directions

Cook the pasta according to directions for al dente. Drain.

For the sauce:

In a small bowl whisk together 2 tablespoons olive oil, the lemon peel, lemon juice and capers. Set aside.

In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add the green beans and Italian seasoning to the skillet; cook and stir for 3 minutes.

Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook for 1 minute more. Add the cooked pasta and the sauce. Toss gently and serve.

Dinner 5

gardenfresh6

Grilled Sweet Potato Packets

Ingredients

  • 1/2 green bell pepper, thinly sliced
  • 1/2 cup red onions, thinly sliced
  • 1 (24 x 12-inch) sheet nonstick aluminum foil
  • Half of a 10 oz bag of frozen sweet potato fries (such as Alexia brand)
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese

Directions

Preheat the grill to high and oil the grates. Turn off one of the burners for indirect cooking.

Place peppers and onions in the center of the foil sheet. Top with the sweet potatoes, seasoned salt, pepper and cheese.

Bring up foil sides; double-fold the top and the ends to seal the package.

Place on the grill (seam side up) over indirect heat; grill 30 minutes or until the fries are hot and the cheese is melted.

Grilled Steak with Artichoke Topping

Ingredients

  • 1 (7.5-oz) jar marinated artichokes, undrained and coarsely chopped
  • 1/2 cup red onions, thinly sliced
  • 2 teaspoons minced garlic
  • 1 1/2 lbs sirloin steak, at room temperature
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon pepper

Directions

Combine artichokes, onions and garlic in a small skillet. Heat on low and, then, keep warm until the steaks are cooked.

About 10 minutes before the potatoes are cooked, plan on cooking the steaks on the direct side of the grill.

Season the steaks with salt and pepper.

Place the steaks on the direct side of the grill and cook 5 minutes; turn and cook 3-4 minutes more minutes or until the temperature of the meat reaches 125°F on an instant read meat thermometer for medium rare.

Remove steaks from the grill and place them on a serving platter. Let stand 5 minutes; slice and top with the warm artichoke mixture.


basilcover

I always grow way too much basil. As soon as the weather is hot, these plants grow like weeds. I don’t like to see the leaves turn brown and wither, so I am constantly thinking of ways to use this wonderful scented herb. Of course, there is always basil pesto in my refrigerator or freezer, of which I make plenty. It is wonderful in the winter on spaghetti. But just using basil for pesto all summer gets boring.

Basil is the perfect complement to tomatoes, olives, olive oil, capers, garlic, cheese and summer vegetables. Serve it slivered over thick tomato slices with a drizzle of olive oil or serve it sandwiched between thick slices of fresh mozzarella and fresh tomato with a sprinkling of pine nuts, capers and a drizzle of olive oil.

Here are some of the ways I try to make use of this flavorful herb.

basil5

Fresh Tomato and Basil Dressing

Makes about 1 1/2 cups

Serve this light dressing over a fresh green salad with a slice of warm garlic bread on the side.

Ingredients

  • 1 medium tomato, roughly chopped
  • 1/4 cup basil leaves
  • 2 tablespoons champagne vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 clove garlic
  • 1/2 teaspoon salt
  • Ground black pepper, to taste

Directions

Combine all ingredients in a food processor and blend until smooth.

basil1

Tomato, Watermelon and Basil Appetizer

:6 to 8 servings

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup sugar
  • 1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes)
  • 32 small basil leaves (or torn larger leaves)
  • 16 cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 16 (6-inch) skewers

Directions

Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.

Starting with the watermelon squares, push the watermelon to the very tip of the skewer, then skewer a basil leaf; then a tomato half. Continue with another watermelon, basil leaf and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.

Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

basil9

 

Chilled Basil Melon Soup

Serves 4

Ingredients

  • 6 cups chopped honeydew
  • 1/2 cup roughly chopped fresh basil, plus more for garnish
  • 1/4 cup lime juice, plus more to taste

Directions

Put all the ingredients in a blender and purée, stirring often, until very smooth. Transfer to bowls and serve. Alternately, transfer to a container, cover and chill before serving.

Spaghetti with Tomatoes, Basil, Olives, and Fresh MozzarellaSpaghetti with Tomatoes, Basil, Olives and Fresh Mozzarella

Ingredients

  • 1/2 cup pitted black olives, halved
  • 4 teaspoons balsamic vinegar
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 pound spaghetti
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 pounds vine-ripened tomatoes (about 6), chopped
  • 3/4 pound fresh mozzarella, cut into 1/4-inch cubes, at room temperature
  • 1 1/4 cups chopped fresh basil

Directions

In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt and pepper.

In a large pot of boiling salted water, cook the spaghetti until just al dente, about 12 minutes. Drain, add to the tomato mixture and toss.

Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again. Serve immediately or at room temperature.

basil8

Brown Rice Salad

This salad makes an excellent side to grilled fish or meat.

Serves 6

Ingredients

  • 2 1/2 cups cooked long-grained brown rice
  • 1/2 cup chopped carrots
  • 1/2 cup chopped seedless cucumber
  • 1/2 cup sliced radishes
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1 cup frozen and thawed peas
  • 1/2 cup chopped basil
  • 1/4 cup chopped flat-leaf parsley

Dressing:

  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt

Directions

Combine the ingredients for the dressing in a jar. Shake vigorously. 

Put the cooked rice and vegetables into a large serving bowl and toss gently to combine. Add the dressing and mix well. Chill until ready to serve.

basil7

Steak with Italian Salsa Verde

Serves 4 to 6

You’ll have some salsa verde left over, so enjoy it on chicken, fish or vegetables as well as the beef in this recipe. This is a sauce you will want to have on hand, so I would even double the recipe.

Ingredients

  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup basil leaves
  • 2 cloves garlic
  • 2 tablespoons capers, drained
  • 1 anchovy fillet, cut into pieces
  • 1 cup extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 1/2 pounds sirloin steak
  • 5 cups baby field greens

Directions

In a food processor, purée the parsley, basil, garlic, capers and the anchovy fillet. Scrape down the sides of the bowl. Slowly add the olive oil, pulsing until completely combined. Add lime juice and pepper. Process until blended and the sauce is smooth. Taste and adjust seasoning. The anchovy will contribute salt, so additional salt may not be needed. Set sauce aside.

Season the steak with salt and pepper and grill, broil or pan fry to your liking. Slice it thinly and drizzle with salsa verde. Serve over greens.

basil6

Lemon Basil Sherbet

Makes about 1 quart

Ingredients

  • 1 cup half-and-half or light cream
  • 2/3 cup granulated sugar
  • 2 tablespoons honey
  • 1 1/2 tablespoons lemon zest
  • 8 fresh basil leaves, divided
  • 2 cups whole milk
  • Juice of 3 lemons, chilled
  • Pinch fine sea salt

Directions

In a medium heavy-bottomed saucepan, combine the half-and-half, sugar, honey and lemon zest. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove the pan from the heat and add 4 whole basil leaves. Using the back of a large spoon or ladle, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes.

Remove the basil leaves and discard, then whisk in the milk. Place the mixture in an ice-water bath or refrigerate until completely chilled.

Slice the remaining 4 basil leaves in very thin strips. Whisk the lemon juice into the chilled sherbet base, add the sea salt and stir in the sliced basil. Taste for sweetness; adjust by adding an additional tablespoon or two of honey, if needed.

Freeze the sherbet mixture in an ice-cream maker, following manufacturer’s instructions. For optimal flavor and texture, freeze the sherbet for a couple of hours before serving.

 


part8cover

The Northern Great Plains

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

North Dakota

part8-9

ND Durum Wheat Fields

By 1910, 71 percent of North Dakota’s population was born in a foreign country or had one or both parents who had been born in a foreign country. North Dakota was truly a melting pot of nationalities. Although Norwegians and Germans were the largest immigrants groups, as reported in The North Star Dakotan, all of the European and some of the Middle Eastern ethnic groups came to North Dakota. The variety of immigrant groups was phenomenal. North Dakota became a popular destination for immigrant farmers and general laborers and their families.

North Dakota produces two-thirds of the nation’s durum wheat – and that makes a lot of pasta. The largest portion of North Dakota’s durum is sold to mills across the U.S. and around the world. Italy is consistently the largest buyer of U.S. durum wheat, followed by Algeria, Nigeria and Venezuela.

Wheat production in North Dakota started around 1812 near Pembina. Seed was broadcast, cultivated with a hoe and harvested with a sickle, at that time. After threshing, wheat seed was stored in woven baskets or bags and delivered to market in wagons. In the mid-19th century, wheat farming became easier with the invention of the McCormick reaper (1831), the steel plow (1837), the treadmill thresher (1840) and the gravity-feed grain drill and steam powered thresher (1860).

Durum wheat, often referred to as “macaroni wheat”, was first grown commercially in the U.S. in the early 1900s from seed that came from the Mediterranean area and south Russia, known as Red Durum. Production increased rapidly until the U.S. became a durum wheat exporter.

Pasta is made from a mixture of semolina and water. What is semolina? Semolina is coarse-ground flour obtained from the heart (endosperm) of durum wheat. Durum wheat is the hardest wheat of all the wheat classes and it has an amber-colored appearance. Semolina used in the production of pasta is typically enriched with B-vitamins and iron.

Cando Pasta LLC, Abbiamo Pasta Co., Philadelphia Macaroni Company, Dakota Growers Pasta Co Inc and La Rinascente Pasta LLC are just a few of the pasta manufactures located in North Dakota. Annually, North Dakota pasta manufacturing companies use almost 16 million bushels of durum – almost one-fourth of an average North Dakota crop – making it into approximately 600 million pounds of pasta.

part8-2

part8-4

The Lost Italian

Tony Nasello is The Lost Italian and has become known throughout the region for his entertaining cooking classes, as well as his passion for food and wine. Tony and his wife, Sarah, write a weekly food and wine column called “Home with the Lost Italian” for The Forum, Fargo’s local newspaper. Here is one of their treasured recipes:

part8-1

Pasta Puttanesca

From Tony and Sarah Nasello’s blog: Home of the Lost Italian:

http://thelostitalian.areavoices.com/

Serves: 4 to 6

Ingredients

  • 1 pkg linguini, cooked to al dente
  • 1/4 cup olive oil
  • 1/2 small yellow onion, diced
  • 1 tablespoon minced garlic
  • 5 anchovy fillets
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup white wine
  • 6 large ripe tomatoes, diced
  • 1/4 cup Kalamata olives
  • 2 tablespoons capers
  • Salt and pepper to taste
  • *Optional: 12 to 18 jumbo shrimp (peeled & de-veined)

Directions

Bring a pot of water to boil and salt it generously (at least one tablespoon). Add pasta and cook according to directions on package. Prepare the sauce while the pasta is cooking.

In a large sauté pan, warm the olive oil over medium heat with the onion, garlic, anchovies and red pepper flakes (also add shrimp now). Use a spoon or spatula to break the anchovies up into little bits. Cook until onions soften and become translucent, about four to five minutes. Do not let the garlic brown.

Add white wine, tomatoes, olives and capers. Simmer for about 10 minutes over medium heat. During this time, drain the pasta and set aside until sauce is ready. Do not rinse with water.

If the sauce appears dry, add water to it in small amounts. Taste the sauce and season with salt and pepper, if desired. Add the cooked pasta to the sauce, toss to coat and cook together for one more minute. Remove from heat and transfer to serving bowl. Garnish with freshly chopped basil and grated parmesan cheese; serve and enjoy!

Tony’s Tip: The more you break apart the anchovies during the initial cooking phase, the more they will dissolve into the sauce. Anchovies are salty by nature, so be sure to taste the sauce before adding salt.

South Dakota

part8-0

Homestake Mining Company 1900

Although the early pioneer settlement of this region was by white, native-born Americans, many groups of European immigrants have had an influence in the development of the state.

William Bertolero of Lead, SD was born in the city of Borgiallo, province of Torino, Italy, in 1859 and his story is an excellent example of the successful immigrant. Bertolero attended school in his native land and at the age of thirteen years began working on the railroad in the famous tunnel between Como and Switzerland.

Then at the age of fourteen, he went to the island of Sardinia, where he was employed in the silver mines for four years. He, next, worked in the iron mines, silver mines and railroad in France and then in northern Africa. After four years he was recalled to Italy for military service. After his discharge from military service due to an injury, he sailed for America in 1881.

He went to Collinsville, Illinois, where he was employed in the coal mines for some time. He worked in various mines in southern Illinois until early 1883. He moved to the Black Hills and arrived in Deadwood in March 1883. Three days later he became an employee of the Homestake Mining Company and remained connected with the company for twenty-six years. Mr. Bertolero married Miss Rosa Caffaro, who was also born in Italy, and together with their two children made their home in Lead, South Dakota, on the western side of the state.

He became the director and vice president of the Miners & Merchants Bank of Lead and gave the greater part of his time to the supervision of his investments and his accumulated  fortune. Among his many community associations, Mr. Bertolero wan a member of The Italian Lodge and the Society of Christopher Columbus. For some time he was a volunteer fireman and he was ever willing to do anything within his power to increase the prosperity and prestige of his adopted city.

Source “History of Dakota Territory”  by George W. Kingsbury, Vol. IV (1915)

Artisan Italian

A homemade pasta store in Alcester, SD

part8-5

The secret to great a great pasta dish is in the pasta, not the sauce. Our pastas are made with old-fashioned brass dies, using tools that are imported from Italy. The brass dies create pastas with rougher surface textures which help hold the sauce to them. We use organic whole grain flour and then add organic vegetables, fruits, herbs, and spices to make artisan pasta that brings a new level of flavor and flair to any pasta dish. (http://www.artisanitalian.com/)

Here is one of their delicious recipes.

part8-6

Fettuccine with Gorgonzola Cream

Ingredients

  • Salt
  • 12 oz fettuccine
  • 2 tablespoons butter
  • 2 cloves garlic finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup cream
  • 4 ounces Gorgonzola cut into small pieces
  • 1 ½ teaspoons Herbes de Provence
  • 4 handfuls baby spinach leaves

Directions

Bring salted water to a boil for the pasta.

Meanwhile, heat a large sauce pan with the butter and garlic, cook 2 minutes, then whisk in flour, cook 1 minute.

Whisk in stock, then cream, bring to a bubble and stir in Gorgonzola until melted. Stir in Herbes de Provence and cook 3 minutes more.

Cook pasta according to package directions.  Drain.

In a serving bowl toss the hot pasta with the sauce and fresh spinach (spinach should slightly wilt). Serve immediately.

Montana

part8-7

The first wave of migration and settlement into Montana began when gold was discovered in Bannack (1862) and Alder Gulch (1863), south of Butte. By 1883, the Northern Pacific Railroad was completed. From 1882 to 1883, the railroad sent out 2.5 million pieces of literature advertising land for sale. Immigrants from northern Europe were sought as they could adapt to the climate and conditions of Montana, though only a few came. An English colony was established in Helena and the Yellowstone Valley in 1882; a few French came to Missoula County; and a few Dutch families settled in the Gallatin Valley in 1893. The most notable settlement was that of the Finnish lumbermen east of Missoula in 1892, while the Italians and Germans settled in Fergus and Park counties. The smelters and mills of the Anaconda Copper Mining Company drew Scandinavian and Irish workers to the area. The Montana coal mines of Cascade, Carbon and Musselshell counties were worked by the Irish, Poles and Italians.

Bontempo, Martinelli, Castellano, Bertoglio, Ciabattari, Favero, Sconfienza, Ronchetto and Grosso — were just some of the Italian families who settled in the Meaderville section of Butte. The area would later come to be known as Montana’s “Little Italy,” where the majority of its residents could trace their lineage back to Northern and Central Italy. By the late 1920s, the Meaderville neighborhood, took on a life of its own, with its abundance of restaurants, taverns, night clubs and specialty grocery stores.

Pauline (Mencarelli) de Barathy, Tom Holter and Jim Troglia, all of Butte recently shared some of their Meaderville memories in The Montana Standard.

Holter’s grandfather, Mike Ciabatarri, ran M. Ciabatarri & Son Meaderville Grocery and Holter spent his Saturdays delivering groceries for his grandfather. He remembers Sundays, when dinner was served by his Aunt Neda. “She was a helluva cook,” he said.

Troglia’s childhood memories include building go-carts, skating on the neighborhood rink, riding bikes over the many hills behind Meaderville and stealing cigars from Guidi’s Grocery. Guidi’s, Holter noted, was also known throughout Butte for their sausage and salami. “When they died,” he said, “they took that recipe to the grave.”Pauline de Barathy was amazed at all the imported items the store carried, including the different types of cheese. “That was their specialty,” she said.

A number of restaurants flourished in Meaderville, including the Aro Cafe and the Rocky Mountain Cafe and de Barathy recalled how residents could smell the wonderful aromas drifting from the restaurants. “Your mouth would just water,” she said. “You wanted to taste it so bad.” Holter, on the other hand, remembers the Meaderville Bakery. “Best there ever was,” he said.

All three people talked about the neighborhood gardens. Whose house had the best garden was the number one concern and who could make the best wine or grappa ran a close second. Wine was a staple in Italian households and every fall the train would bring in an abundance of grapes and cherries for wine making.

Italian traditions were passed down through the generations, and for many, so was the language. Although de Barathy’s mother was born in Butte, it was not until she started school that she learned English. “That was not unusual,” she explained.

Even though, Meaderville has succumbed to “progress”, traditions continue. Every Christmas, Holter serves up a big Italian dinner, which includes “piatto forte,” a dessert recipe handed down by his mother. On New Year’s Eve, it’s “bagna cauda” at the Troglia home, a spicy dish with anchovies and garlic that originated in northern Italy.

What de Barathy cherished most about her neighborhood was that it was so close-knit. It was nearly a nightly occurrence to find people outside, visiting with their neighbors. “It was their chit-chat time” and “I miss that,” de Barathy, said.

part8-8

Grandma’s Oxtail Ravioli

Serves 6

Mario Batali, the famed chef, spent his childhood watching his grandmother make oxtail ravioli and other Italian specialties passed down in the family. The Batali family’s roots are almost entirely in the West. Mario’s great-great-grandfather left Italy for Butte, Montana in 1899 to work in the coal mines and eventually moved further west.

For the Ravioli:

Kosher Salt

  • 2 tablespoons Extra Virgin Olive Oil
  • 2 Large Red Onions (sliced)
  • 1 pound Sweet Italian Sausage (crumbled)
  • 1 Bunch Red Swiss Chard (cut into 1/2″ ribbons)
  • 1 cup Fresh Ricotta
  • 1/2 teaspoon Freshly Grated Nutmeg
  • Freshly Ground Black Pepper (to taste)
  • Fresh Pasta Sheets

For the Oxtail Ragu:

  • 5 pounds Oxtail (cut into 2″ thick pieces)
  • Kosher Salt and Freshly Ground Black Pepper
  • 6 tablespoons Extra Virgin Olive Oil
  • Flour (for dredging)
  • 2 Medium Onions (sliced 1/4″ thick)
  • 4 cups Red Wine
  • 2 cups Brown Chicken Stock
  • 2 cups Basic Tomato Sauce
  • 2 tablespoons Fresh Thyme Leaves
  • Pecorino Romano for Grating

Directions

For the Ravioli:

In a 12- to 14-inch saute pan, heat the olive oil over medium heat.  Add the onions and cook slowly till softened. Add sausage and cook until pink is gone, about 8 minutes.  Add chard and stir to mix with sausage and then cover and cook 15 minutes till chard gives up its water.  Remove lid and cook until dry, about 5 minutes. Remove from the heat and cool.

Add sausage and onion mixture to the ricotta, nutmeg and salt and pepper. Mix well.

Divide the pasta dough into 4 equal portions and roll each out to the thinnest setting on a pasta machine.  Lay 1 sheet of pasta on a work surface and use a pastry cutter to make 12 2½- by 1-inch rectangles.  Place 1 rounded tablespoon of the filling on one rectangle and cover with another rectangle.  Press firmly around the edges to seal, brush with a little water if necessary.  Continue with the remaining pasta and filling.  These can be set aside on a baking tray, the layers separated by dish towels and refrigerated, for up to 6 hours.

For the Oxtail Ragu:

Preheat the oven to 375°F.

Trim the excess fat from the oxtails and season liberally with salt and pepper.

In a 6 to 8 quart, heavy-bottomed casserole or Dutch oven, heat the olive oil over high heat until it is just smoking. Quickly dredge the oxtails in the flour and sear them on all sides until browned, turning with long-handled tongs.  This should take 8 – 10 minutes.  Removed the browned oxtails to a plate and set aside.

Add the onions to the same pan and, stirring constantly with a wooden spoon, cook them until lightly browned, 5 – 7 minutes. Add the wine, stock, tomato sauce and thyme and bring the mixture to a boil. Return the oxtails to the pot, submerging them in the liquid and return the pot to a boil. Cover the casserole and cook in the oven for 1 – 1 ½ hours, or until the meat is falling off the bone.

Remove the pan from the oven and carefully remove the oxtails with long-handled tongs.  When they are cool enough to handle remove the meat from the bones and shred into small pieces with a fork.  Discard the bones.

With a small ladle, skim the fat from the surface of the sauce.  Return the shredded meat to the casserole.  Place the casserole over medium-high heat, bring to a boil, then reduce to a simmer and allow to reduce to a very thick ragú. Season with salt and pepper.

To The Prepare Dish:

Bring about 6 quarts of water to a boil and add 2 tablespoons of salt.  Meanwhile, In a 12- to 14-inch sauté pan, heat about 3 cups of the ragú. Gently drop the ravioli into the boiling water and cook at a gentle simmer for 3 minutes.  Drain. Add the ravioli to the sauté pan with the ragu. Toss very gently over medium heat to coat the ravioli with the ragú, 1 to 2 minutes. Divide among six heated bowls and grate Pecorino over each bowl. Serve immediately.

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Read Part 7

 


fruitcover

Looking for a quick snack or an easy dish to make for a picnic, barbecue or party, fruit salad is a great option.

A few additions to a fruit salad can go a long way in adding color, flavor and uniqueness. A squeeze of fresh citrus juice prevents browning in some fruits and adds a bright flavor that will help balance out the sweetness of the fruit. Similarly, a chiffonade of fresh herbs (like mint, basil or cilantro) elevates and enhances a dish of fruit.

When making a fruit salad think about flavors that will complement and balance the sweetness (or sourness) of the fruit you are using. Smoky, spicy and salty flavors work well with very sweet fruits like berries or melon. A homemade simple ginger syrup complements tart fruits like pineapple.

To make the ginger syrup:

Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Add 1 piece (about 4 ounces and 10 inches long or use several small pieces) of fresh ginger, peeled and cut into very thin rounds. Bring to a simmer. Remove the pan from the heat and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.

fruitsalad1

Fruit and Herb Salad

For the salad:

  • 1 pint strawberries, stemmed and halved
  • 1 half-pint raspberries
  • 1 half-pint blueberries
  • 2 oranges, peeled and cut into sections
  • 2 kiwis, peeled and cut into large chunks
  • 1 mango, peeled and cut into large chunks
  • 2 cups fresh pineapple, cut into large chunks
  • 1 cup cantaloupe or honeydew melon chunks
  • 1/4 cup fresh mint, julienned, for garnish

For the syrup:

  • 1 cup sugar
  • 1 cup water
  • 1/2 cup chopped fresh mint

Directions

Combine all of the fruit in a large attractive serving bowl. Refrigerate.

For the syrup:

Bring the water to a boil, add the sugar and then the mint. Boil until the sugar is completely dissolved, about 2 minutes.

Strain through a colander into a bowl. Let the syrup cool.

Gently combine the cooled syrup with the fruit just before serving.

Garnish with mint and serve immediately.

fruitsalad2

Wine Soaked Fruit Salad

Ingredients

  • 1/4 cup superfine sugar
  • 3/4 cup Grand Marnier
  • 2 cups rosé wine
  • 2 cups red wine
  • 1 Granny Smith apple, cored and thinly sliced
  • 2 cups strawberries, tops removed and halved
  • 1 orange, thinly sliced
  • Mascarpone cheese for garnish

Directions

In a large mixing bowl, combine the sugar, Grand Marnier and both wines. Stir until the sugar dissolves.

Next, add in all of the fruit, making sure that all the pieces are submerged in the liquid. Cover with plastic wrap and refrigerate overnight.

To serve:

Use a slotted spoon to remove the wine soaked fruit to individual dessert bowls. Top with a dollop of mascarpone cheese and serve.

fruitsalad3

Basil Fruit Salad

Ingredients

  • 1 pound seedless watermelon, peeled and cut into 1-inch cubes (4 cups)
  • 3 cups seedless green grapes, halved
  • 2 cups fresh blueberries
  • 2 tablespoons thinly sliced fresh basil leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey

Directions

In a large bowl combine the watermelon, grapes, blueberries and basil.

In a small bowl whisk together the vinegar and honey and drizzle over the fruit. Stir gently to coat.

Cover and chill for up to 8 hours.

fruitsalad4

Melon, Berry and Cheese Salad

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small shallot, thinly sliced
  • 1/2 teaspoon minced preserved lemon peel or lemon zest
  • 1/4 teaspoon crushed red pepper
  • Salt
  • Freshly ground pepper
  • 1/2 honeydew melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
  • 1/2 cantaloupe melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
  • 1 cup blackberries
  • 2 ounces ricotta salata, parmigiano-reggiano or feta cheese, cut into thin slices
  • 2 tablespoons snipped chives

Directions

In a small bowl, combine the olive oil, lemon juice, shallot, preserved lemon, crushed red pepper and season with salt and pepper.

Arrange the melon slices and blackberries on a large serving platter.

Drizzle the dressing over the fruit. Garnish the salad with cheese, snipped chives and serve.

fruitsalad5

Red Fruit Salad

Serves 6

Ingredients

  • 1/2 pound cherries, pitted and cut in half
  • 1/2 pound seedless red grapes, cut in half
  • 1 pound strawberries, cored and cut in half
  • 1 1/2 teaspoons whole coriander seeds
  • 3 tablespoons brown sugar
  • Juice and zest of half a lemon
  • Mint for garnish, optional

Directions

Combine the fruit in a large bowl.

Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle or a coffee grinder until finely ground. Work the sugar into the coriander one tablespoon at a time.

Sprinkle the mixture evenly over the fruit along with the lemon zest and toss gently with your hands. Season with the lemon juice.

Set aside for at least ten minutes or even overnight before serving.

Add mint if you like it before serving.



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