Healthy Italian Cooking at Home

Category Archives: Pasta

 

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Boneless, skinless chicken breasts are versatile, easy to prepare and naturally lower in fat and calories than many other meat options. By itself, though, chicken can be quite boring. Baked, grilled or roasted chicken is probably a regular part of your dinner rotation. So you’ll need some great side dishes for that chicken to bring some excitement to your plate.

Chicken Breasts with Herbs

Using a variety of herbs brings great flavor to chicken breasts.

4 servings

Ingredients

  • 2/3 cup chopped Italian (flat leaf) parsley
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons finely shredded lemon peel
  • 3 large cloves finely chopped garlic 
  • 3 tablespoons butter
  • 4 skinless, boneless chicken breast halves
  • 3/4 cup chicken broth

Directions

In small bowl stir together parsley, oregano, lemon peel and garlic. Set aside. Season chicken with salt and pepper.

In a 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate.

Remove skillet from the heat; stir in half the herb mixture. Return to the heat. Add broth; bring to boiling, stirring to scrape up browned bits.

Return chicken to the skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.

Pour the pan sauce over the chicken and sprinkle with the remaining herb mixture.

Make a new dish by changing the sauce:

Mustard Wine

In place of the chicken broth above add 1/2 cup white wine and 2 tablespoons Dijon mustard. Continue with the recipe above.

Mushrooms and Sage

Brown 8 oz. sliced cremini mushrooms in the pan after the chicken is removed. Add the chicken broth and 3 tablespoons chopped fresh sage instead of the oregano. Continue with the recipe above.

Tomato

Turn the heat up after removing the chicken and add 2 cups cherry or grape tomatoes (about 12 oz.). Cook, stirring occasionally, until the tomatoes begin to burst, about 5 minutes.  Add the remaining ingredients to the pan. Crush the tomatoes slightly to release their juices and continue with the recipe above.

Baked Onions with Fennel Breadcrumbs + A140924 Food & Wine Nancy Silverton January 2015

Baked Onions with Fennel Crumbs

Ingredients

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  • 3 medium red or sweet onions, peeled and cut in half, root ends left intact but trimmed so they lay flat
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • 1/2 cup chicken stock
  • 6 bay leaves
  • 1 teaspoon fennel seeds
  • 1/4 cup panko crumbs
  • 1 1/2 teaspoons fresh minced sage

Directions

Preheat the oven to 425°F. Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for about 1 1/2 hours, until the onions are very tender.

Meanwhile, in a small skillet, toast the fennel seeds over moderate heat, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer to a small bowl, add the panko crumbs, sage and 2 tablespoons of olive oil. Toss and season with salt.

Carefully turn the onions cut side up in the skillet. Spoon the bread crumb mixture on top and bake for about 15 minutes longer, until the crumbs are lightly browned and crisp. Discard the bay leaves and serve the onions hot or warm.

chickenand4

Fresh Corn and Squash Saute

4 servings

Ingredients

  • 2 tablespoons butter
  • 1/2 small white onion, finely diced
  • 1 clove garlic, minced
  • 3 small zucchini, diced
  • 3 ears corn, husks and silk removed
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Shredded fresh basil leaves, for garnish
  • Grated Parmesan cheese for garnish

Directions

Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Add garlic and onion and stir onion until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until the vegetables are tender, about 8 minutes. Season with sea salt and pepper. Add shredded basil and grated cheese to taste.

chickenand5

Green Bean and Vegetable Medley

6 servings

Ingredients

  • 1/2 pound fresh green beans, cut into 1-inch lengths
  • 2 carrots, cut into thick strips
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 onion, sliced
  • 1 pound fresh cremini mushrooms, sliced
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon white pepper

Directions

Place green beans and carrots in 1 inch of boiling water. Cover and cook until tender but still firm. Drain.

Heat oil in a large skillet over medium heat. Saute garlic, onions and mushrooms until almost tender.

Reduce heat, cover and simmer 3 minutes. Stir in green beans, carrots, salt, herbs and white pepper. Cover and cook for 5 minutes over medium heat.

chickenand6

Au Gratin Potatoes

4 servings

Ingredients

  • 4 large russet potatoes, sliced into 1/4 inch slices
  • 1 onion, finely chopped
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups good quality shredded white or yellow cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 2 quart casserole dish.

Layer 1/2 of the potatoes into the bottom of the prepared casserole dish. sprinkle with salt and pepper. Top with the onion and add the remaining potatoes. Sprinkle with salt and pepper.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt and stir constantly with a whisk for one minute. Stir in milk very slowly. Cook until the mixture has thickened.

Stir in cheese all at once and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over the potatoes. Cover the dish with aluminum foil with the side facing the potatoes sprayed with cooking spray.

Bake 1 hour and 10 minutes in the preheated oven. Remove foil and bake for 20 minutes more.

chickenand7

Penne with Broccoli and Ricotta

Serves 4

Ingredients

Coarse salt

  • 8 oz penne or other short pasta
  • 4 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup ricotta cheese, room temperature
  • 1/2 cup grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add penne and cook 2 minutes less than the package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green.

Reserve 1/2 cup of the pasta water, drain pasta and broccoli; set aside.

In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and beginning to brown, about 5 minutes. Add the reserved pasta water to help loosen any browned bits from the bottom of the pan.

Add penne and broccoli and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish and mix in the ricotta cheese. Sprinkle with Parmesan cheese and serve.


 

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Molise is a region of Southern Italy. Until 1963, it formed part of the region of Abruzzi. The split, which did not become effective until 1970, makes Molise the newest region in Italy. The region covers 4,438 square kilometres/1,714 sq mi making it the second smallest region in Italy with a population of about 300,000. The region is split into two provinces, named after their respective capitals, Isernia and Campobasso. Campobasso also serves as the regional capital.

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Molise is also one of Italy’s less developed and poorest areas. In Molise, one can see two different centuries existing side by side when, on one side of the street grandmothers all in black are purchasing produce in the market and on the other side of the street there are young girls dressed in Benetton carrying mobile phones. Outside the cities are underdeveloped villages that seem to have been forgotten in time, while in the big cities progress is pushing ahead. However, one does not travel to Molise to explore the big cities but to enjoy the region’s natural beauty, the unspoiled beaches and the archaeological excavations.

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More than 40% of Molise is covered by mountains. In the Matese area, located on the border of Campania, you will find magnificent mountain ranges. The region is also home to eagles, bears and wolves in the deep forests and it is one of the best locations to harvest mushrooms.

Though there is a large Fiat plant in Termoli, the industrial sector is dominated by the construction industry. With small and medium-sized farms spread widely throughout the region, food processing is another important industry. Pasta, meat, milk products, oil and wine are the traditional regional products. In the service sector the most important industries are distribution, hotels, catering, transport, communications, banking and insurance.

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After the earthquake of 2002, some of the communities in Molise adopted a policy which contributed state money to individuals willing to make their homes more resistant to seismic activity. Larino, near Termoli, was a particular beneficiary of this policy and the town, already one of the most beautiful in the province, was transformed. The policy included returning the houses to their historical colors and, based on careful research, the structures were painted in a range of soft pastel tones. As a result, Larino has become an important center for tourism and scores of expatriates from all over the world are returning to live in the revived center. Larino is also famous for the Festa di San Pardo (Larino’s patron saint) and you will witness more than one hundred cattle drawn carts completely covered in flowers made by local families during the three days of festivities.

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International tourism is becoming more prevalent as a result of the international flights from other European countries, Great Britain and North America which enter Pescara, not far to the north in Abruzzo. The tourists are attracted by large expanses of natural beaches, a relative lack of congestion and a gentle pace of life.

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The cuisine of Molise is similar to the cuisine of Abruzzo, though there are a few differences in the dishes and ingredients. The flavors of Molise are dominated by the many herbs that grow there. Some of Molise’s typical foods include spicy salami, locally produced cheeses, lamb or goat, pasta dishes with hearty sauces and regional vegetables. In addition to bruschetta, a typical antipasto will consist of several meat dishes, such as sausage, ham and smoked prosciutto.

Main dishes of the region include:

  • Calcioni di ricotta, a specialty of Campobasso, made of fried pasta stuffed with ricotta, provolone, prosciutto and parsley and usually served with fried artichokes, cauliflower, brains, sweetbreads, potato croquette and scamorza cheese
  • Cavatiegl e Patane, gnocchi served in a meat sauce of rabbit and pork
  • Pasta e fagioli, pasta-and-white-bean soup cooked with pig’s feet and pork rinds
  • Polenta d’iragn, a polenta-like dish made of wheat and potatoes, sauced with tomatoes and pecorino
  • Risotto alla marinara, a risotto with seafood
  • Spaghetti with diavolillo, a chili pepper sauce
  • Zuppa di cardi, a soup of cardoons, tomatoes, onions, pancetta and olive oil
  • Zuppa di ortiche, a soup of nettle stems, tomatoes, onions, pancetta and olive oil

Typical vegetable dishes may include:

  • Carciofi ripieni, artichokes stuffed with anchovies and capers
  • Peeled sweet peppers stuffed with bread crumbs, anchovies, parsley, basil and peperoncino, sautéed in a frying pan and cooked with chopped tomatoes
  • Cipollacci con pecorino, fried onions and pecorino cheese
  • Frittata con basilico e cipolle, omelette with basil and onions

Fish dishes include red mullet soup and spaghetti with cuttlefish. Trout from the Biferno river is notable for its flavor and is cooked with a simple sauce of aromatic herbs and olive oil. Zuppa di pesce, a fish stew,is  a specialty of Termoli.

The cheeses produced in Molise are not very different from those produced in Abruzzo. The more common ones are Burrino and Manteca – soft, buttery cow’s-milk cheeses, Pecorino – sheep’s-milk cheese, served young and soft or aged and hard, Scamorza – a bland cow’s-milk cheese, often served grilled and Caciocavallo – a sheep’s-milk cheese.

Sweets and desserts have an ancient tradition here and are linked to the history of the territory and to religious and family festivities. Most common are:

  • Calciumi (also called Caucioni or cauciuni), sweet ravioli filled with chestnuts, almonds, chocolate, vanilla, cooked wine musts and cinnamon and then fried
  • Ciambelline, ring-shaped cakes made with olive oil and red wine
  • Ferratelle all’anice, anise cakes made in metal molds and stamped with special patterns
  • Ricotta pizza, a cake pan filled with a blend of ricotta cheese, sugar, flour, butter, maraschino liqueur and chocolate chips

Traditional Molise Recipes

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Polpi in Purgatorio

Spicy Octopus, Molise Style

Serves 4

  • 1/2 cup extra-virgin olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, minced
  • 10 sprigs Italian parsley, minced
  • 2 teaspoons peperoncini, or more to taste
  • 1 to 1 1/2 pounds young octopus
  • Salt

Directions

Clean the octopus in salted water and rinse well.

Heat half the oil in a medium skillet with a cover over medium heat. Add the onions, garlic, parsley and peperoncini and cook, stirring frequently, until the onions soften, 6 to 8 minutes.

Add the octopus to the onion mixture with the remaining oil. Season lightly with salt.

Cover the pan with a lid and cook over very low heat for 2 hours, stirring the octopus from time to time with a wooden spoon. Serve as an appetizer.

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Baked Fettuccine with Tomato and Mozzarella

Fettucine con salsa d’aromi

Serves 4-6

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 4 fresh mint leaves, finely chopped
  • 8 fresh basil leaves, finely shredded
  • 2 tablespoons fresh parsley, chopped
  • 1-15 oz can Italian tomatoes, chopped
  • 1/4 peperoncino or 1/4 teaspoon chili flakes, more or less to taste
  • Salt and freshly ground black pepper
  • 1/4 cup freshly grated Pecorino Romano (or other pecorino)
  • 1/4 lb scamorza (you can substitute mozzarella)
  • 1 lb fettuccine

Directions

Heat the olive oil in a large skillet over medium heat and sauté garlic until golden.

Add basil, parsley, mint and peperoncino. Sauté a minute or two more.

Stir in the tomatoes, salt and pepper. Cook over medium-high heat (a fast bubble) stirring occasionally until the sauce thickens, about 15 minutes.

Meanwhile bring pot of salted water to the boil. Cook the pasta al dente. Do not overcook.

Preheat oven (while pasta cooks) to 425 degrees F.

Drain the pasta very well and mix with the sauce in the pan.

Transfer all to a greased ovenproof dish.

Sprinkle on the cheese and lay the slices of scamorza or mozzarella on top.

Bake for a few minutes until the cheese melts and bubbles. Serve hot.

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Molise Style Stuffed Peppers

Ingredients

  • 6 medium green bell peppers
  • 5 cups day old bread, cut into small cubes
  • 4 tablespoons fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 small can anchovies, chopped
  • 1/2 cup extra virgin olive oil, plus extra for the filling
  • Grated Parmigiano Reggiano

Directions

Preheat oven to 350 degrees F.

Wash the peppers. Cut a hole around the stem. Remove the stem.  Use a spoon to scoop out the seeds and ribs.

In a bowl, combine the bread, parsley, garlic and anchovies.  Mix together. Sprinkle with olive oil and toss to coat; do not saturate the bread with oil. Fill the peppers evenly with the stuffing.

Put 1/2 cup of olive oil in a baking pan.  Lay the peppers on their sides in the pan.  Bake for 20 minutes, turning occasionally to cook evenly.

Sprinkle each pepper fresh Parmigiano Reggiano at the end of the cooking time and allow it to melt over the pepper.

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Isernian Calzones

Calzoni d’Isernia are named after the town of Isernia in Molise

Makes 12 Calzones

Ingredients

Dough

  • 3 cups all-purpose flour
  • Pinch of salt
  • 2 large eggs, slightly beaten
  • 1/4-1/2 cup water

Filling

  • 4 ounces pancetta
  • 8 ounces ricotta cheese
  • 2 egg yolks
  • 1 cup mozzarella, grated or diced into small cubes
  • 1 teaspoon chopped parsley
  • Pinch of salt
  • Pinch of pepper

Oil for frying

Marinara sauce for serving

Directions

In a large bowl, combine the flour and salt. Add the whole eggs and mix into the flour. Add 1/4 to 1/2 cup of water slowly until all the flour is incorporated. Don’t add too much water or the dough will become sticky. Once the dough is formed, knead for about 5 minutes.

Roll out the dough on a floured surface to about 1/8 inch thickness.  Cut the dough into squares that are 4 inches by 4 inches. You should be able to get about 12 squares.

For the filling:

Cook the pancetta in a skillet over medium-high heat for a few minutes until well browned. Cool.

Combine the ricotta, egg yolks, mozzarella, pancetta, parsley, salt and pepper together in a mixing bowl.

Place some of the filling in the center of each square of dough.  Fold the dough over to form a triangle.  Use the tines of a fork to pinch together the seams of the dough.  Be careful not to over-stuff the dough or the filling will come out during frying.

Fill a heavy-bottomed pot with about 3 inches of oil.  Heat oil to 350 degrees F. Once the oil is hot, drop the calzones in (1 at a time if using a smaller pot, or just a few at a time using a larger pot).

Remove the calzones with a slotted spoon or spider when they have gotten a golden brown color on both sides.  Let them drain on a paper towel.

Serve warm with marinara sauce, if desired.

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Calciuni del Molise

Chestnut Fritters

Adapted from Italian Regional Cooking by Ada Boni, published 1969, Dutton (New York) (Note: this was the first cookbook I owned.)

Makes 15 fritters

Ingredients

Dough

  • 1 1/2 cups all-purpose flour
  • 2 egg yolks
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 tablespoon white wine
  • 1/4 pound fresh chestnuts

Filling

  • 1 1/2 tablespoons slivered almonds, toasted
  • 1 1/4 teaspoons semi-sweet chocolate
  • 2 teaspoons honey
  • 1 tablespoon Amaretto liqueur
  • 1 pinch cinnamon
  • 1/4 teaspoon vanilla extract

Oil for frying

Powdered sugar for garnish

Cinnamon for garnish

Directions

Put the flour in a large bowl. Make a well in the center and add the egg yolks, water, wine and olive oil. Mix the components slowly until a dough has formed. Once the dough is formed, put it on a lightly floured surface and knead until smooth.  Cover the dough and set aside. (You can also do this in an electric mixer.)

Using a paring knife make an X on one side of each chestnut. Bring a pot of water to a boil. Add the chestnuts and let boil for about 10 minutes. Drain the chestnuts and remove the shell and  the skin from the chestnuts.

In a food processor, chop the toasted almonds until finely ground.  Add the chestnuts and continue to grind until no large pieces remain.

Put the ground chestnuts and almonds in a bowl. Grind the chocolate in the food processor until no large pieces remain. Add to the chestnuts and almonds.

Add the honey, Amaretto, cinnamon and vanilla to the nut/chocolate mixture.  Stir well.

Roll the dough out on a floured surface to about 1/8 inch thick. Using a 3-4 inch circle cookie cutter or drinking glass, cut out circles from the dough. You should be able to get 15 rounds.

Place about 1 tablespoon in the center of each circle. Do not overfill the pastries. Fold one end over and pinch tightly around the edges to close. Seal edges completely so the filling does not come out while frying.

Heat oil in a heavy-bottomed pan.  Fry the fritters, a few at a time, until golden brown on each side.  Remove with a slotted spoon or spider and place on a paper towels to drain.

Arrange on a plate and sprinkle with powdered sugar and cinnamon.


eggsandcover

It can be challenging to serve eggs when you are entertaining house guests. A simple solution is to bake them. Eggs baked in the oven are delicious and offer an alternative to your usual sunny side up or over-easy preparations. You can bake them in individual dishes or in a baking dish and you can add whatever ingredients you like. Additions well suited to eggs are spinach, tomatoes, asparagus, cheese, prosciutto or ham and lots of herbs.

I like baking them in a tomato sauce to make a hardier, meatless entrée and, then, serve them with some delicious sides to make a satisfying lunch or dinner. Serve this meal with some really good crusty Italian bread.

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Baked Eggs in Tomato Sauce

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon crushed dried rosemary
  • 2 cans (15 ounces each) diced tomatoes in juice
  • 1 can (15 ounces) crushed tomatoes
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 cup grated Parmesan
  • Coarse salt and ground pepper
  • 8 large eggs

Directions
Preheat the oven to 350 degrees F.

Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.

In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes and Italian seasoning; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.

Divide tomato sauce among the bowls, reserving 1 cup. Crack 2 eggs into each bowl.

Dividing evenly, top each dish with ¼ cup reserved sauce and 2 tablespoons Parmesan.

Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.

eggsand2

Potato-Leek Hash

4 servings

Ingredients

  • 3 medium Yukon Gold potatoes, peeled
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons unsalted butter, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried red pepper flakes
  • 3 medium leeks–white and light green parts only, halved lengthwise and thinly sliced crosswise
  • 3 garlic cloves, very finely chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon finely chopped chives

Directions

Fill a medium saucepan with water and bring to a boil over high heat. Add the potatoes and 1 teaspoon of the salt and cook until a paring knife easily slips into the center of a potato, 15 – 20 minutes. Drain the potatoes and let them cool. Dice the potatoes and place in a bowl.

In a large skillet set over medium-high heat, add 1 tablespoon of the butter, the black pepper and red pepper flakes, swirling the pan until the butter is melted. Stir in the leeks and cook, stirring often, until the leeks are browned and crisp around the edges, about 5 minutes. Stir in the garlic and 1/2 teaspoon of salt and cook until the garlic is fragrant, about 1 minute. Transfer the leek mixture to the bowl with the potatoes. Add the oregano and use a fork to stir the mixture until combined, (don’t overmix).

In the same skillet, add 2 tablespoons of butter. Once the butter is melted, let it brown, swirling often, about 1 minute. Add the potato mixture and the remaining 1/2 teaspoon of salt, spreading it out into an even layer in the pan. Reduce the heat to medium and cook until the bottoms of the potatoes are crisp and browned, about 4 to 6 minutes. Turn off the heat and sprinkle with the chives. Serve alongside the baked eggs.

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Spinach Florentine

Besciamella Sauce

Makes 2 cups of sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons unbleached, all-purpose flour
  • 2 cups hot whole milk
  • Fine sea salt to taste
  • Grinding coarse black pepper

Spinach

  • 2 one pound packages fresh spinach, washed and stemmed
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon fine sea salt
  • 1/4 cup grated Pecorino cheese

Directions

For the sauce

Melt the butter in a saucepan over medium heat. Whisk in the flour to make a smooth paste. Slowly whisk in the milk and cook the mixture over medium heat until it thickens on the back of a spoon. Remove from the heat and stir in the salt and pepper. Cover and set aside.

Preheat the oven to 350 degree F.

Cook the spinach in a large pot without any additional water. When it is wilted, drain it and squeeze it dry. Heat the olive oil in a sauté pan, add the garlic and the spinach and cook, stirring with a wooden spoon, for 3 or 4 minutes. Remove from the heat and stir in 1/2 cup of the besciamella sauce and transfer the mixture to a baking dish.

Spoon the remaining sauce over the top of the spinach and sprinkle the top with the cheese.

Bake about 15 minutes or until the mixture is hot. Serve as a side to the baked eggs.

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Pasta with Sautéed Mushrooms

Ingredients

  • 1 1/2 pounds fresh mushrooms
  • 1/2 lemon
  • 3 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 pound tagliatelle or fettuccine pasta
  • Splash white wine
  • 1/4 cup heavy cream
  • 3 tablespoons Parmesan cheese

Directions

Submerge the mushrooms in cold water, swish around to wash thoroughly and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of half a lemon over the mushrooms and mix.

Place the garlic and olive oil in a large skillet. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir and cover. Cook, stirring occasionally, for 4 minutes.

Remove the lid, add the salt and pepper and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley.

While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.

While the pasta is cooking, add a splash of white wine to the mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from the heat.

When pasta is al dente, add to the pan of mushrooms and stir. Serve with the baked eggs.

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Garlic-Roasted Asparagus

When making this recipe to go with the baked eggs, cook the asparagus first. Bake for 10 minutes, remove from the oven and cover the pan with heavy-duty foil. Turn the oven down to 350 degrees F and bake the eggs.

Ingredients

  • 1 ½ pounds fresh asparagus spears
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

Preheat oven to 450 degrees F. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.

Roast for 10 to 15 minutes or until asparagus are crisp-tender, stirring once halfway through roasting. Serve with the baked eggs.

eggsand6

Italian Green Bean Salad

Serves 4

Ingredients

  • 1-1/2 pounds (675 grams) flat Italian-style green beans or regular green beans, ends trimmed
  • Kosher salt
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar, or to taste
  • 6 garlic cloves, each cut into 3 or 4 pieces
  • Freshly ground black pepper

Directions

Bring a large pot of water to a boil over high heat. Add the beans and 1 tablespoon salt. Boil until the beans are tender, with no crunch, 8 minutes. Drain in a colander but do not rinse. Let the beans cool and air dry in the colander.

Transfer the beans to a serving bowl and toss with the olive oil, vinegar and garlic. Season to taste with salt and pepper. Let stand for 10 minutes to allow the beans to absorb the flavors. Serve at room temperature.


springsoupcover

Soup for lunch, soup for dinner or soup as a starter… it’s just great to have on hand!

Soup is good for you and it tastes good. A great soup starts with a stock. What is stock? It’s just the liquid you get when you simmer meat, bones or vegetables together with aromatic vegetables and seasonings. This is what forms the major flavor base for a soup.

A homemade vegetable soup is just so much better than anything you’d get in a can. For one thing, only ingredients that you like end up in the soup. Plus, you have the opportunity to make it much healthier. Vegetable soup is also a great way to empty your refrigerator before the next trip to the grocery store — you can put almost any vegetable in a good old-fashioned vegetable soup.

You can add any vegetable you like but it’s a good idea to pick vegetables that go well together. If you add some bitter vegetables, like broccoli, brussel sprouts or turnips, try to balance it with sweeter vegetables like potatoes, carrots or peas.

If you want to avoid overcooking vegetables, add the veggies that need to cook longest first, letting them cook a bit before adding the vegetables that take the least amount of time to cook.

A soup is all about blended flavors. If you use smaller vegetable chunks, you can fit a few different kinds on a spoon and get a better taste. Smaller vegetable pieces also cook faster. The only rule to how much to add is that you should have enough broth to cover all the vegetables.

The last thing that makes up a homemade vegetable soup is the seasoning you add. The broth will tend to reduce the longer the soup cooks. That means that any seasonings added will get more intense as the soup cooks. You can avoid getting an overwhelmingly seasoned soup by adding the seasonings toward the end of the cooking time. There are plenty of seasonings that are suited to soup. Some popular seasonings are: ginger, rosemary, thyme, basil, oregano, parsley, onion powder, garlic powder and cayenne pepper.

How to Make Vegetable Stock

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Ingredients

  • 1 ounce dried porcini mushrooms
  • 4 tablespoons olive oil
  • 4 cups chopped onion, onion skins reserved
  • 2 cups chopped celery
  • 2 cups chopped carrot
  • 1 cup chopped parsnips
  • 1 cup chopped fennel bulb
  • Salt
  • 2 large garlic cloves, smashed (leave skins on)
  • 2 tablespoons tomato paste
  • 1 tablespoons fresh rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon black peppercorns
  • 4 bay leaves
  • 1/2 cup chopped parsley

Directions

Place the dried mushrooms in a large bowl and pour 1 quart of boiling water over them. Set aside.

Heat the olive oil over high heat in a large stockpot. Add the chopped onions, celery, carrots and fennel and stir to coat. Sprinkle with salt. Cook over high heat for several minutes, stirring occasionally. Given that there are so many vegetables and they have a high moisture content, it may take more heat and longer time to brown than you would expect. Cook until the vegetables begin to brown.

Add the garlic and tomato paste and stir to combine. Cook, stirring often, for 2-3 minutes, or until the tomato paste begins to turn a rusty color. Add the mushrooms and their soaking water, the rosemary, thyme, onion skins, peppercorns, bay leaves, parsley and 4 additional quarts of water. Bring to a simmer and then turn the heat down to a simmer. The surface of the stock should just barely be bubbling. Cook for 1 1/2 hours.

Using a spider skimmer or slotted spoon, remove all the big pieces of vegetables. Discard.

Set up a large bowl or pot with a sieve set over it. Line the sieve with a plain paper towel and pour the stock through it. When you have about half the stock poured through, stop, let what’s in the strainer filter through and change the paper towels. Filter the rest of the stock.

To store, pour into glass containers and refrigerate for up to a week.

If you freeze in glass jars, leave at least an inch and a half of headroom, so the stock can expand without breaking the glass of the jar or use freezer ziplock bags.

Makes 5 quarts.

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Spring Vegetable Soup

4 servings

Ingredients

  • 7 cups vegetable stock
  • 10 small red potatoes, quartered
  • 2 medium carrots, sliced 1/4 inch thick
  • 2 celery ribs, sliced 1/4 inch thick
  • 1 medium onion, coarsely chopped
  • 1 large leek, sliced 1/4 inch thick
  • 1/2 tablespoon kosher salt
  • 1 pound green beans, cut into 1-inch lengths
  • 2 tablespoons chopped parsley
  • 1 teaspoon dried Italian seasoning
  • Freshly ground pepper

Directions

In a large pot, combine the stock with the red potatoes, carrots, celery, onion and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes.

Add the green beans and Italian seasoning and simmer until tender, 3 minutes. Stir in the parsley and season with pepper. Serve.

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Creamy Asparagus Soup

Serves 6

Ingredients

  • 1 pound fresh asparagus
  • 5 cups vegetable stock
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 2 medium-sized potatoes, diced
  • Salt and freshly-ground black pepper to taste
  • 1 cup light cream
  • Fresh chopped chives for garnish

Directions

Cut the bottom half of the asparagus spears into 2-inch lengths and place in them in a soup pot with the vegetable stock. Simmer, covered, for 20 minutes. Remove asparagus ends with a slotted spoon and transfer to a colander over a bowl, pressing on the stalks to get as much juice from them as possible, then discarding the fibrous stalks. Add the extracted juice back into the soup pot and return the stock to a simmer.

In a large skillet over medium heat, melt the butter and add the onion, stirring while cooking for 5 minutes. Cut the top half of the asparagus stalks into 1-inch pieces. Add the asparagus pieces, celery and potato to the onion and butter. Season with salt and pepper, to taste. Cover the saucepan and allow vegetables to cook for 5 minutes. Add the simmering stock and cover saucepan again, cooking another 7 or 8 minutes, until the potato is tender.

Process these cooked vegetables with a hand blender or in a food processor until smooth, then add this puree back into the soup pot, adding the cream. Simmer for 5 minutes, taste and add salt and pepper, if necessary.

Served warm or chilled, garnished with fresh chives.

springsoup2

Vegetable, Fennel Soup

4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 3 carrots, halved lengthwise and thinly sliced crosswise
  • 2 celery ribs, halved lengthwise and thinly sliced crosswise
  • 2 leeks, white parts only, halved lengthwise and thinly sliced crosswise
  • 1 fennel bulb—halved, cored and thinly sliced
  • 1 medium tomato, cut into 1/2-inch dice
  • 2 bay leaves, preferably fresh
  • 6 cups vegetable stock
  • One 3-inch square Parmigiano-Reggiano rind
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped basil
  • Salt and freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes.

Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the stock and the cheese rind and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.

Discard the cheese rind and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.

springsoup5

Italian Vegetable Soup with Orzo and Pesto

6 servings.

Pesto Ingredients

  • 1 cup fresh baby spinach, packed
  • 1 cup fresh basil leaves, packed, plus extra leaves for garnish
  • 1/4 cup pine nuts
  • 1/2 cup canned diced tomatoes, drained (fresh may be substituted)
  • 4 garlic cloves, peeled
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste

Soup Ingredients

  • 2 leeks, white parts only, chopped (1 bunch of green onions may be substituted)
  • 3 carrots, peeled and sliced thin
  • 1 medium white potato, peeled and cubed
  • 4 cups vegetable stock
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup orzo
  • 1 cup green beans, cut into 1/2-inch slices (can also use frozen)
  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 1/4 teaspoon dried crushed red pepper, or to taste
  • 2 tablespoons shredded Pecorino Romano or Parmesan cheese

Directions

Puree all pesto ingredients in a food processor. Season with salt and pepper. Set aside.

In large pot combine leeks, carrots, potato, stock and Italian seasoning. Cover and cook over medium heat, stirring occasionally until vegetables are almost tender, 8-10 minutes.

Add orzo and boil uncovered until orzo is almost tender, stirring often, about 5 minutes. Add green beans, cannellini beans and red pepper, cover and simmer 5-7 minutes.

Ladle soup into serving bowls. Divide pesto among the servings and swirl in to blend. Sprinkle with cheese, garnish with fresh basil leaves and serve.


campaniacover

Campania  faces the Tyrrhenian Sea and includes one of the finest coastlines in Italy. Naples is the regional capital. Other important cities are Caserta, Benevento, Salerno and Avellino. The region has a population of around 5.8 million people, making it the second-most-populous region in Italy. Campania is rich in culture, music, architecture and archaeological sites such as Pompeii, Herculaneum and Vesuvius.

Campania

Campania, mainly, produces fruit and vegetables, but has also expanded its production of flowers grown in greenhouses to become one of the leading producers in Italy. Campania produces over 50% of Italy’s nuts and is also a leader in the production of tomatoes. Animal breeding is widespread and the milk produced is used to make dairy products, such as mozzarella cheese. Olive and fruit trees cover a good portion of the agricultural land and wine production has increased, as well as, the quality of the wine.

The region has a dense network of roads and motorways, a system of maritime connections and an airport (Naples Airport), which connect the region to the rest of the country. The port connects the region with the entire Mediterranean basin and brings tourists to the archaeological sites, the cities, the beautiful coastal areas and the well-known islands.

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Capri

Campania is home to several national football, water polo, volleyball, basketball and tennis clubs. The fencing school in Naples is the oldest in the country and the only school in Italy in which a swordsman can acquire the title, “master of swords”, which allows a graduate to teach the art of fencing. The “Circolo Savoia” and “Canottieri Napoli” sailing clubs are among the oldest in Italy and are famous for their regattas. The region is also home to water polo teams. Many sailors from Naples and Campania participate as crew in the America’s Cup sailing competition.

Campanian cuisine varies within the region. While Neapolitan dishes center on seafood, Casertan and Aversan dishes rely more on fresh vegetables and cheeses. The cuisine from Sorrento combines the culinary traditions from both Naples and Salerno.

Neapolitan Pizza

Neapolitan Pizza

Pizza was conceived in Naples. Historical and original pizzas from Naples are pizza fritta (fried pizza); calzone (literally “trouser leg”), which is pizza  stuffed with ricotta cheese; pizza marinara, with just olive oil, tomato sauce and garlic and pizza Margherita, with olive oil, tomato sauce, mozzarella cheese and basil leaves. Neapolitans were among the first Europeans to use tomatoes not only as an ornamental plant but also as a food ingredient.

The cheeses of Campania consist of Mozzarella di Bufala (buffalo mozzarella) a mozzarella made from buffalo milk, fiordilatte (“flower of milk”) a mozzarella made from cow’s milk, ricotta from sheep or buffalo milk, provolone made from cow milk and caciotta made from goat milk. Buffalo are bred in Salerno and Caserta.

Spaghetti Puttanesca

Spaghetti Puttanesca

Spaghetti alla puttanesca, a spicy pasta dish made with a sauce of tomatoes, olives, anchovies and capers is a dish that originated in Campania. Ravioli di ricotta di pecora, also called “ravaiuoli” or “slim ravioloni”, are an ancient traditional specialty of Campania: handmade ravioli filled with fresh sheep ricotta.

Campania is home to seafood-based dishes, such as “insalata di mare” (seafood salad), “zuppa di polpo” (octopus soup) and “zuppa di cozze” (mussel soup), that are very popular. Other regional seafood dishes include “frittelle di mare” (fritters with seaweed), made with edible algae, “triglie al cartoccio” (red mullet) and “alici marinate” (fresh anchovies in olive oil). The island of Ischia is famous for its fish dishes, as well as, for cooked rabbit.

Campania is also home to the lemons of Sorrento. Rapini (or broccoli rabe), known locally as friarielli, are often used in the regional cooking.

Sfogliatella

Sfogliatella

Several different cakes and pies are made in Campania. Pastiera pie is made during Easter. Casatiello and tortano are Easter breads made by adding oil and various types of cheese to the bread dough and garnishing them with slices of salami. Babà cake is a Neapolitan delicacy, best served with rum or limoncello (a liqueur invented in the Sorrento peninsula). Sfogliatella is another cake from the Amalfi Coast, as is zeppole, traditionally eaten on Saint Joseph’s day. Struffoli, little balls of fried dough, are dipped in honey and enjoyed during the Christmas holidays.

Traditional Recipes From Campania

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Dried Red Peppers and Lemons

Mozzarella in Carrozza (Mozzarella in a “Carriage”)

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This is a classic recipe from Naples served as an appetizer.

Serves 8

Ingredients

  • 8 slices white bread, crusts removed
  • 1 pound fresh Mozzarella, thinly sliced
  • 1/2 cup unbleached all-purpose flour
  • 2 large eggs
  • 1/4 teaspoon salt
  • Extra-virgin olive oil
  • Marinara Sauce

Directions

Place 4 slices of bread on the counter. Top with the mozzarella, trimmed to fit the bread.  Cover with the 4 remaining slices of bread, making 4 sandwiches in all.

Spread the flour on a plate. Dip the four edges of each sandwich in the flour. Then coat the sides lightly in the flour. Place them in a baking dish or on a plate with sides..

In a small bowl, beat the eggs with the salt. Pour the mixture over the sandwiches and set aside for 10 minutes.

Delicately flip the sandwiches over and set aside for another 10 minutes. The purpose is to allow the bread to soak in the egg as much as possible.

Heat a large skillet over medium heat and pour enough olive oil in to cover the bottom of the pan.

Add the sandwiches and cook until brown; turn and brown the second side. Remove the sandwiches to serving plates, cut in half and serve with hot marinara sauce.

Paccheri con Ricotta e Salsa di Pomodoro (Macaroni with Ricotta and Tomato Sauce)

campania6

Serves 4 to 6

Ingredients

  • 2 cups Marinara Sauce
  • 1 cup whole milk ricotta
  • 1/2 cup freshly grated Parmigiano-Reggiano or pecorino or a combination of both, plus extra for serving
  • 1 pound paccheri or other large tubular pasta, such as rigatoni
  • Freshly ground black pepper
  • A few leaves of finely cut or torn fresh basil

Directions

Heat the marinara  sauce.

Cook the pasta in plenty of salted, boiling water until al dente. Before draining it, scoop out about 1/2 cup of the pasta cooking water and reserve it.

In a pasta serving bowl, combine the ricotta and the grated cheese. Mix them together with a spoon or fork until well blended.

Pour about half of the hot tomato sauce into the cheese mixture in the bowl. Stir well.

Add the drained, hot pasta to the sauce, then add black pepper to taste. Toss well, adding hot pasta cooking water by the tablespoon if a looser, creamier texture is desired. The sauce tends to thicken as it cools in the plate, so 2 or 3 tablespoons are usually a good idea.

Serve immediately, preferably in hot bowls, each portion topped with a little more tomato sauce and with additional finely cut basil, if desired. Pass grated cheese and the peppermill.

Braciole Alla Napoletana (Pork Loin Braciole)

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Ingredients

  • 1 lb. boneless pork loin
  • 4 cloves garlic
  • 2 tablespoons sundried tomatoes, drained and chopped
  • 2 tablespoons pine nuts
  • 1 oz. capers
  • 2 tablespoons olive oil
  • 1 lb. tomatoes, peeled, seeded and chopped or one 14-1/2-ounce can of Italian tomatoes
  • 1 tablespoon parsley, chopped
  • Salt and pepper to taste

Directions

Slice the pork loin into ¼ inch thick slices and flatten slightly with a wooden mallet.

Chop 2 cloves of garlic very finely and mix with the sundried tomatoes, pine nuts and capers. Place a small amount of this mix on each slice of pork and roll up the slices of pork. Tie with kitchen string.

Brown the remaining garlic in the olive oil and then remove it. Add the pork braciola, brown on all sides and add the tomatoes. Add salt and pepper to taste, cover the pan and cook for 25 minutes over a low flame. Sprinkle with parsley, remove from heat and serve.

Casatiello (Neapolitan Stuffed Bread)

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This version is made without the whole eggs added to the dough prior to baking. At Easter time, whole eggs are added to the dough and baked.

Dough Ingredients

  • 1 package active dry yeast
  • 2 cups warm water
  • 4 cups unbleached all-purpose flour
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon coarse black pepper
  • 1/3 cup grated Pecorino Romano cheese

Filling Ingredients

  • 1/2 pound chunk provolone or scamorza cheese, cut into cubes
  • 1/2 pound chunk mortadella, salami or boiled ham cut into cubes
  • Salt and black pepper to taste

Directions

Preheat the oven to 375 degrees F.

Grease a 10 inch tube pan with a removable bottom and set aside.

Dissolve the yeast in 1/2 cup warm water and let rest until foamy.

Place the flour in the bowl of a stand mixer. Add the yeast, olive oil, salt and pepper and mix it into the flour with the paddle attachment; add the cheese and enough additional warm water to make a soft ball of dough. Cover and let it rise for 1 1/2 hours in a warm place or until it doubles in size.

Knead the dough on a floured surface and roll out into a large 18 by 14-inch rectangle. Scatter the cheese and mortadella over the surface to within an inch of the edges. Sprinkle with salt and pepper.

Starting at the longest side, roll the dough up as for a jellyroll, making sure to tuck in the ends and place it in the tube pan. Tuck the two ends together.

Cover and allow to rise for about 1 hour or until the dough is 3/4 of the way up the sides of the pan.

Bake for 45 minutes to an hour or until golden brown. Let cool on a rack then run a butter knife along the inside edges of the pan, loosen the bottom and remove it.

Turn the bread out. Serve warm; cut into wedges.


cannedfishcover

For an easy and economical alternative to fresh fish, consider canned fish. There are advantages in using canned fish:  safety, hygiene, nutrition and flavor. Moreover, in the kitchen, canned fish is ideal for making salads, pasta and rice dishes and appetizers

Tuna

Skipjack and albacore are good varieties to buy. Wild Planet brand is sustainably pole-and-line-caught. Mix it into a salad with fresh chard and white beans; use it for fish tacos; stuff it in tomatoes.

Salmon

Look for sockeye or the milder pink variety. The small pin bones are often cooked with the fish, adding extra calcium. Make salmon burgers or fish cakes; put it in a creamy chowder; try it smoked—Patagonia sells pouches that are perfect for hiking and camping.

Sardines

These tiny fish have a bold taste and are dense with omega-3 oils. Bela brand offers them smoked in different flavors. Add to an antipasto platter; top crostini; delicious grilled.

Anchovies

Small and salty, they’re not just for Caesar dressing—toss on Puttanesca pasta sauce; stir into fish stew; wrap around olives.

Crabmeat

While there are many subcategories and fine distinctions in the area of canned crabmeat, there are a few main categories. Knowing these will help you save money when deciding what type of crab meat to purchase for the meal you’re planning.

Lump crabmeat is best for fancy, impressive-looking dishes where appearance matters, like Butter-poached Crab, Crab Cakes or Crab Louis, where you want big chunks that will hold together with minimal binders.

Backfin grade is made up of smaller, broken chunks of lump crabmeat mixed in with flakes of white body meat. It’s less expensive than lump crab meat. Good for salads and pasta dishes.

Claw Crabmeat is the least expensive and most flavorful grade. It is pinkish-brown rather than white and has a hearty crab flavor that doesn’t get lost under seasonings. Great for soups, crab meat stuffing, tacos, stir-frys, etc.

Clams

While overfishing has been an issue for some species that find their way to the market, that’s not the case with clams. Harvesting of both the Atlantic surf clam, also called the sea clam, and the ocean quahog have been well within the quotas, according to statistics from the National Marine Fisheries Service.  Minced and chopped clams are good in chowders and pasta dishes.

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Crabmeat Artichoke Appetizer

Ingredients

  • 1 can(6 oz) Lump Crabmeat, drained
  • 1 can (13.75 oz.) artichoke hearts, drained and chopped
  • 1/3 cup light mayonnaise
  • 1/3 cup nonfat plain yogurt
  • ½ teaspoon lemon pepper seasoning
  • ½ cup shredded Italian Fontina cheese

Directions

Place the drained crabmeat in a glass bowl and cover with cold milk. Set aside for 10 minutes. Drain well. (This technique gives canned fish a fresh taste.)

Preheat the oven to 350°F.

In a 1 1/2 quart baking dish, combine crab, artichoke, mayonnaise, yogurt and seasoning.  Sprinkle with cheese.

Bake 25 to 30 minutes or until hot.  Serve with crackers or sliced baguette.

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Artichokes with Bagna Cauda

Makes 6 servings

Ingredients

  • 3 heads of garlic, cloves separated, papery skin removed (but cloves left unpeeled)
  • 3 tablespoons butter
  • 1 2-ounce tin anchovy fillets, drained and chopped
  • 1/2 cup extra-virgin olive oil
  • 6 large artichokes, stems trimmed, top 3/4 inch removed, tips of remaining leaves trimmed

Directions

Place unpeeled garlic cloves in small saucepan. Add enough water to cover garlic cloves by 1 inch. Bring to boil; reduce heat to medium-low, cover, and simmer until garlic is tender, about 25 minutes. Drain; transfer to plate. Chill garlic cloves until cool enough to handle, about 10 minutes. Squeeze garlic cloves from their peels and place cloves in a small bowl. Using fork, mash garlic cloves until smooth.

Melt butter in heavy small saucepan over medium heat. Add anchovies and sauté 1 minute. Add mashed garlic and olive oil. Simmer over low heat 10 minutes to allow flavors to blend, stirring occasionally. Season to taste with salt and pepper.

DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature. Rewarm before serving, stirring occasionally (bagna cauda will separate when served).

Add artichokes to large pot of boiling salted water. Cover and cook until just tender when pierced through stem with fork, turning occasionally, 30 to 40 minutes, depending on their size. Drain.

For serving:

Place 1 hot artichoke on each of 6 plates. Divide bagna cauda among small bowls or ramekins. Serve artichokes with warm bagna cauda. Pull a leaf off the artichoke and dip it into the sauce.

Tips:

To separate garlic cloves quickly, place the head of garlic on a work surface, then push against the top or bottom of the head of garlic with the palm of your hand.

Use kitchen scissors to cut off the tips of pointed artichoke leaves.

cannedfish5

Spinach Salad with Sardines and Crispy Prosciutto

Ingredients

  • 1 lemon, zested, plus 3 tablespoons juice
  • 1/4 cup extra-virgin olive oil, divided
  • Coarse salt and freshly ground black pepper
  • 1/4 cup golden raisins
  • 2 ounces thinly sliced prosciutto, torn into 3-inch pieces
  • 8 cups baby spinach (6 oz)
  • 1 can (4.25 ounces) sardines, packed in olive oil, drained
  • 2 tablespoons freshly minced chives

Directions

Whisk the lemon juice and 3 tablespoons of the oil in a small bowl. Season with salt and pepper and stir in raisins.

Heat oven to 400 degrees F. On a rimmed baking sheet, arrange prosciutto in a single layer and brush with remaining tablespoon of oil. Bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes.

Arrange spinach on a platter and top with sardines, prosciutto, lemon zest and chives. Drizzle with dressing and adjust seasoning as necessary.

cannedfish1

Tuna Minestrone

Ingredients

  • 3 cans or pouches (5 oz) tuna, drained and flaked
  • 2 cans (14-1/2 oz. each) chicken broth plus water to equal 4 cups
  • 1 can (14-1/2 oz.) ready-cut Italian-style tomatoes, undrained
  • 1 can (15-1/4 oz.) kidney beans, drained and rinsed
  • 1/4 cup tomato paste
  • 1 teaspoon Italian dried herb seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup dry small shell pasta
  • 2 cups frozen mixed vegetables (zucchini, carrots, cauliflower, Italian green beans, etc.)
  • 3 cups fresh romaine lettuce cut crosswise in 1-inch strips
  • ½ cup freshly shredded Parmesan cheese

Directions

In a 4-quart saucepan, combine chicken broth mixture, tomatoes with liquid, kidney beans, tomato paste, herb seasoning, salt and pepper.  Bring to a boil over high heat.  Add pasta and frozen vegetables; simmer 8 minutes. Remove from heat; stir in tuna and romaine. Sprinkle with cheese and serve.

cannedfish3

Salmon and Potato Gratin

Serves 6

Ingredients

  • 2 pounds Yukon Gold potatoes, cleaned and unpeeled
  • 1 cup parmesan cheese
  • 1 pound canned salmon, boneless, drained
  • 1/4 teaspoon fresh thyme, chopped
  • Salt and freshly ground pepper
  • 1 tablespoon cornstarch
  • 1 cup whole milk
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon unsalted butter, plus extra for greasing the baking dish
  • 2 tablespoons fresh Italian parsley leaves, finely chopped

Directions

Preheat oven to 375° F.

Grease a 12 inch oval baking dish or a 9 x 13 inch rectangular baking dish with butter.

Cut the potatoes crosswise in 1/4 inch slices.

Layer 1/2 of the potatoes on the bottom of the dish in concentric circles. Sprinkle with 1/2 the cheese. Sprinkle with salmon and thyme. Layer remaining potatoes on top. Season potatoes with salt and pepper to taste. Sprinkle remaining cheese.

In a medium bowl combine cornstarch, milk, Dijon mustard and cayenne pepper. Pour the mixture evenly over the potatoes.

Cut butter into pieces and dot over the top.

Bake until potatoes are tender and the top is golden, about 1 hour. Sprinkle with fresh parsley and serve.

cannedfish4

Linguine with Clam Sauce

Ingredients

  • 1 pound linguine
  • 2 cans (6.5 oz) minced clams with liquid drained – reserve the liquid. I like the Bar Harbor brand.
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup chopped Italian parsley, divided
  • Freshly ground black pepper and Kosher salt to taste
  • 1/3 cup dry white wine

Directions

Cook linguine in boiling salted water until al dente. Drain.

In a large deep skillet add the oil, garlic, crushed red pepper and the drained clams. Cook on low about 2 minutes. Add the wine and bring to a boil.

Turn the heat down to very low and stir in the reserved clam liquid and the parsley.

Remove from heat and add the cooked pasta. Mix well and serve.


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Roseto Pennsylvania

In 1882 a group of 11 Italians came to the United States from Roseto, Italy and found work in an area of Pennsylvania that later become known as the town of Roseto. Relatives of these immigrants followed and settled in the same area. By the early 1900s the town was flourishing and a near exact replica of the Roseto, Italy they had left behind. And that was how it remained for years.

By the 1950s the town was bustling with activity. The residents kept to themselves creating an Italian village similar to one in the “Old Country”. However, they didn’t necessarily stick to the “old world” style of cooking and eating. The light flatbread pizza of their homeland was exchanged for heavy bread and cheese. Sausage, meatballs and pasta were a normal dinner, biscotti and other sweets became daily treats and there was always wine.

A physician and University Professor named Stewart Wolf discovered Roseto. Wolf became interested in the townsfolk when he noticed that despite their diets and struggles with obesity, no one really seemed to get sick. He conducted a study of the residents and looked at the incidence of heart disease and heart attack fatalities. He and his team took EKGs of everyone, did blood tests, collected death certificates from decades into the past and conducted exhaustive interviews with the residents.

What he found was astounding. Virtually no one in the town of Rosetto died under the age of 55 from heart disease or heart attack. And the incidences of death from heart disease in men older than 65 was nearly half that of the national averages. In fact, deaths of all causes were 30%-35% lower than expected. There was virtually no alcoholism, no suicide, no drug addiction, no one on welfare and crime was practically nonexistent. There were also no occurrences of peptic ulcers or other stress related problems. The only real consistent cause of death appeared to be old age.

Researchers were baffled. How did this town of sausage eating, wine drinking, overweight and happy Italians manage to escape the ill-health fate of the rest of the country? The researchers came to realize that the people of Roseto were not only very social, but very kind. They stopped in the streets and talked. They had each other over for dinner. Three generations of family lived under the same roof. They laughed a lot. Everyone knew and respected each other, especially their elders. Thus, the town of Roseto illustrated the importance of feeling good about life.

part2lasagna

Italian American Lasagna

Ingredients

Sauce

  • 4 cloves garlic, finely chopped
  • 2 tablespoons olive oil
  • 3 1/2 cups Italian tomatoes, crushed
  • 12 whole fresh basil leaves, finely chopped
  • Salt and pepper to taste

Filling

  • 16 oz ricotta cheese
  • 5 oz Parmigiano-Reggiano shredded
  • 4 oz Italian style dried bread crumbs
  • 1/2 teaspoon salt
  • 5 sprigs Italian parsley finely chopped

For the lasagna

  • 1 lb ground beef
  • Salt and ground black pepper to taste
  • Olive oil
  • 12 whole lasagna either oven-ready or parboiled
  • 10 oz mozzarella, shredded
  • 5 oz Parmigiano-Reggiano, shredded

Directions

For the sauce:

Combine the garlic, olive oil, tomatoes, basil leaves, salt and pepper in a medium saucepan and simmer until the sauce thickens, 20 to 30 minutes.

While the sauce is simmering, mix the ricotta, Parmigiano, bread crumbs, salt and parsley for the filling and set aside.

Brown the ground beef and season with salt and pepper. Set aside.

Preheat the oven to 350°F.

Coat a large roasting pan or lasagna pan with olive oil.

Assemble the lasagna as follows (bottom to top): mozzarella, thin layer of sauce, layer of pasta, Parmigiano, ricotta cheese filling, mozzarella, meat, thin layer of sauce and layer of pasta.

Bake for one hour, covered with foil. Remove from the oven and allow to cool for 10 minutes. Slice into squares and serve.

part2belmont

Newark,  New Jersey

In its heyday, Seventh Avenue in Newark was one of the largest “Little Italies” in the U.S. with a population of 30,000, in an area of less than a square mile. The center of life in the neighborhood was St. Lucy’s Church, founded by Italian immigrants in 1891. Throughout the year, St. Lucy’s and other churches sponsored processions in honor of saints that became community events. The most famous procession was the Feast of St. Gerard, but there were also great feasts for Our Lady of Mt. Carmel, Our Lady of Snow, the Assumption and St. Rocco.

Joe DiMaggio loved the restaurants of Seventh Avenue so much that he would take the New York Yankees to Newark to show them “real Italian food”. Frank Sinatra had bread from Giordano’s Bakery sent to him every week until his death, no matter where in the world he was. New York Yankees catcher, Rick Cerone, also grew up in the First Ward. One of the nation’s largest Italian newspapers, The Italian Tribune, was founded on Seventh Avenue. Seventh Avenue produced stars, such as Joe Pesci and Frankie Valli of the Four Seasons. Congressman Peter Rodino, Chairman of the House Judiciary Committee during its impeachment proceedings against Richard Nixon, was a native of the First Ward as well.

Seventh Avenue was devastated by urban renewal efforts during the 1950s. Eighth Avenue was obliterated by the city council, scattering the Italian American residents. Most businesses never recovered. The construction of Interstate 280 also served to cut the neighborhood off from the rest of the city. Following these events some of the First Ward’s Italians stayed in the neighborhood, while others migrated to other Newark neighborhoods, such as Broadway, Roseville and the Ironbound section.

Belmont Tavern

The Belmont, founded in the 1920s, moved to its current location on Bloomfield Ave. in 1965. Chef Stretch has passed away, but his Chicken Savoy recipe is still a popular menu item. Celebrity spottings are not uncommon. Clint Eastwood bought the cast of his movie, Jersey Boys there while they were filming in NJ.

part2chicken

Stretch’s Chicken Savoy

Serves 3 or 4

This is a restaurant recipe and you must keep the chicken pieces well-separated in the pan. If the pan is crowded, the chicken will not brown because too much liquid will accumulate. In a restaurant kitchen, the oven goes to 700 degrees F or more, which means the juices evaporate before they have a chance to accumulate. For years the recipe was a family secret and Stretch’s daughter Annette, pulled the old, “If I tell you, then we’d have to kill you” line when Saveur Magazine came calling for the recipe.

Ingredients

  • 2 1/2- to 3-pound chicken, cut into 6 pieces (two drumsticks, two thighs, two breasts with wings)
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon dried oregano
  • Salt and freshly ground pepper to taste
  • 6 to 8 teaspoons grated Locatelli or other Pecorino Romano cheese
  • 1/2 cup red wine vinegar (preferably 7% acidity)

Directions

In a 10 1/2-inch cast iron skillet or other heavy, oven-proof pan, arrange the chicken pieces so that they do not touch each other, skin side down.

Sprinkle the chicken with garlic, oregano, salt, pepper and grated cheese, in that order.

Place chicken in a preheated 500-degree F oven for 35 minutes.

Remove from the oven and pour on all the vinegar at once. It should sizzle.

Return the chicken to the oven for another minute or so.

Arrange chicken on a platter and pour the vinegar sauce over the chicken. Serve immediately.

part2baltimoregia

Café Gia Ristoranté

Baltimore

The “Little Italy” of Baltimore is located close to the Inner Harbor area and Fells Point, newly renovated and very popular for its great restaurants. This neighborhood has been occupied by Italians since the 1890’s and still retains a large Italian community. During the warm months, the neighborhood is home to bocce games and open-air film festivals. “Little Italy” is the end point for the nation’s oldest Columbus Day parade, celebrated since 1890 and hosted by the Italian American community. In June, Baltimore’s “Little Italy” celebrates the Feast of Saint Anthony and the Feast of Saint Gabriel in August.

In 1953, Giovanna Aquia, along with her father Pasquale, her mother Rosa and her little brother Salvatore (Sammy) embarked on a journey that would forever change their lives. The family boarded the famous Italian luxury liner the “Andrea Doria” and made their way to America from Cefalu, Sicily. They entered the U.S. via NYC and arrived to their final destination in Baltimore on June 23, 1953. Giovanna likes to say, “At a time when no one liked to move around, our family traveled 3500 miles and we haven’t moved 200 feet since.”

Giovanna goes on to say that ” family life always revolved around the dinner table. It was there that a great appreciation of simple Sicilian cuisine became rooted in them. Their house was always open to friends and family. On Sundays and holidays, Nonna Rosa, would cook up a feast. We all just sat together, enjoyed each other and talked and laughed while we were feeding their faces. Our family is the only family with 4 generations still living in Little Italy.”

It was the desire to share their Sicilian heritage and Sicilian cuisine that prompted the family to buy an older neighborhood diner and create a warm, comfortable family ristoranté in “Little Italy”, called Café Gia Ristoranté. “We strived very hard to recreate a Sicilian bistro, a place where one feels like they are in Sicily while dining,” she said. “Our walls are embraced with hand painted colorful murals, our tables are also topped off with great hand painted murals. The exterior echoes an old Sicilian bistro and we have created a little bit of Italy with fresh, delicious Italian food and friendly, family service.”

part2baltimoresalad

Insalata di Mare Calda

Chef Gia Daniella

“Growing up, Christmas Eve was a big deal at my house,” says Chef Gia Daniella, the owner of Cafe Gia Ristorante in Little Italy. That night, her family hosted the Feast of the Seven Fishes, a grand seafood meal with Italian roots. “We always entertained and had a spread of seafood and side dishes — all Italian and Italian-American,” she recalls. “My mother is from Italy — Sicily,” she explains. “The Seven Seafoods is actually a regional tradition in the south.” The mixed seafood salad was always one of Gia’s favorite Christmas Eve dishes. The recipe below is served warm but is equally appealing when chilled, she says. And best enjoyed when surrounded by loved ones.

4 servings

For the salad:

  • 3 bay leaves
  • 2 cloves garlic, crushed
  • 2 lemons
  • 1 pound medium shrimp, peeled, cleaned and deveined
  • 1 pound calamari, cleaned and cut into rings
  • 1 pound clams, cleaned
  • 1 pound mussels, cleaned and debearded
  • 1 ½ cups celery, finely chopped
  • 4 cups arugula 
  • Chopped roasted red peppers for garnish

For the dressing:

  • 1 cup extra virgin olive oil
  • ½ cup lemon juice
  • 3 large cloves garlic, thinly sliced
  • ¼ cup chopped Italian parsley
  • ½ cup capers
  • Salt and pepper to taste

Directions

In a large pot, combine 3 cups of water, bay leaves and crushed garlic.

Slice the lemons in half and squeeze the juice into the pot, then place the lemon rind in the pot.

Over high heat, bring the mixture to a boil, then reduce the heat to medium low.

Add the shrimp to the pot for two minutes, then remove with a strainer and set aside in a bowl.

Add the calamari to the water for 1 ½ minutes. Remove with a strainer and add to the bowl with the shrimp.

Add the clams and mussels to the pot and cook until their shells open, about 2 to 3 minutes. Remove with a strainer and combine with the shrimp and calamari.

Add the chopped celery. Add a dash of salt and pepper to taste and gently fold.

To make the dressing:

In a processor combine the olive oil, lemon juice, garlic, parsley and capers and season with salt and pepper to taste.

Gently toss the seafood with the dressing. Add another dash or two of salt and pepper. Garnish with roasted red peppers.

For an attractive presentation, serve over fresh arugula.

part2washington

Judiciary Square

Washington, D.C.

Around the turn of the 20th century, the eastern side of Judiciary Square became an enclave of Italian immigrants in Washington; the equivalent of a Little Italy. The Italian neighborhood rested on the eastern edge of the square, stretching eastward to about 2nd Street NW. The heart of the community was Holy Rosary Church, a chapel built at 3rd and F Streets NW. It was a government town without mills, factories or a commercial port and there were fewer opportunities for unskilled laborers without language skills to support themselves. Instead, the area drew smaller numbers of skilled immigrants, such as the construction workers, artists and tradesmen, who labored on the government buildings erected in the 19th and early 20th centuries.

part2casa

Casa Italiana

The neighborhood grew throughout the 20th century, with an increased surge of Italian immigrants in the 1950s and 60s. However, the construction of Interstate 395 through the city in the 1970s razed about half of the neighborhood and forced its remaining residents to move away. Today, the former Italian enclave is dominated by Federal office buildings and law offices. The Holy Rosary Church remains standing, though, and continues to draw a heavily Italian congregation, along with its “Casa Italia” cultural center next door. Casa Italiana offers classes on cinema, literature,  cuisine, wine tasting and majolica, the ancient Italian art of ceramic pottery, Visitors can still hear a Catholic Mass in Italian every Sunday at Holy Rosary.

part2sub1

Campono Meatball Subs

What sets a great meatball sub apart from all the others is the quality of its ingredients. Campono’s popular sandwich is made with ricotta cheese in the meatball mixture and made in-house mozzarella and marinara sauce for the sandwich. The meatballs are neither too firm nor so tender that they fall apart.

FOR THE MEATBALLS

  • 2 tablespoons olive oil, plus more for your hands
  • 1 small onion, cut into small dice
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 8 slices white/country bread, crusts removed, torn into bite-size pieces
  • 1/2 cup whole milk
  • 2 pounds ground veal
  • 2 pounds 80/20 ground beef
  • 1 pound ground pork shoulder (butt)
  • 8 ounces finely chopped or ground prosciutto
  • 1 cup freshly grated pecorino-Romano cheese
  • 1 cup whole-milk ricotta cheese
  • 6 large eggs
  • 2 cups freshly grated Parmigiano-Reggiano cheese
  • 1 1/2 cups finely chopped flat-leaf parsley
  • Kosher salt to taste
  • 1 teaspoon freshly cracked black pepper
  • 2 cups “00” flour, for dusting

FOR THE SAUCE

  • 28 ounces canned whole San Marzano tomatoes, drained
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano
  • Pinch crushed red pepper flakes
  • 1 teaspoon dried oregano
  • Kosher or sea salt to taste
  • Freshly cracked black pepper
  • A few fresh basil leaves

FOR ASSEMBLY

  • 6 sub rolls, partially split
  • 12 thin slices good-quality mozzarella cheese
  • 6 slices deli provolone cheese

Directions

For the meatballs:

Heat the olive oil in a saute pan over medium-high heat. Once the oil shimmers, stir in the onion, garlic, dried oregano and crushed red pepper flakes. Cook just until the onion and garlic have softened but not browned; transfer to a very large mixing bowl.

Combine the bread pieces and milk in a medium bowl; let the mixture sit for a few minutes so the milk is completely absorbed.

Add to the large bowl with the onions, the ground veal, ground beef, ground pork shoulder, prosciutto, pecorino-Romano, ricotta, eggs, Parmigiano-Reggiano, parsley, kosher salt, freshly cracked black pepper and the soaked bread pieces; use clean hands to blend the mixture until well incorporated.

Position oven racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Line two large rimmed baking sheets with parchment paper. Place the “00” flour in a wide, shallow bowl.

Grease your hands with a little oil. Form the meatball mixture into 65 meatballs of equal size (the size of shell-on walnuts). Coat each one lightly with “00” flour, dividing them between two parchment-paper-lined rimmed baking sheets. Roast on the upper and lower racks for 10 to 14 minutes, rotating the baking sheets top to bottom and front to back halfway through, until the meatballs are browned and cooked through. Discard any remaining flour.

For the sauce:

Use a food mill to puree the tomatoes. Discard the seeds; reserve the drained juices for another use, if desired.

Heat the extra-virgin olive oil in a pot over medium-high heat. Once the oil shimmers, add the garlic, dried oregano, crushed red pepper flakes and dried oregano. Cook just until the garlic starts to brown, then stir in the tomato puree. Cook for 5 to 7 minutes then taste, and season lightly with kosher or sea salt and cracked black pepper. Stir in 6 to 8 basil leaves. Turn off the heat. Transfer 30 of the meatballs to the saucepan, turning them until coated. Cool and freeze the remaining meatballs for another time.

When ready to assemble, preheat the oven to 425 degrees F.

Open the sub rolls, keeping the halves partially attached and laying them on two rimmed baking sheets. Tear out some of the inside bread to create room for the meatballs. Spread a tablespoon or two of the marinara sauce over both halves of each open-faced roll; toast in the oven for 5 to 10 minutes; keep the oven on.

Line each sub roll with the mozzarella and provolone slices, overlapping and/or tearing the slices so the inside roll surfaces are covered. Place 5 sauced meatballs at the center of each sub roll; return to the oven just until the cheese melts.

Close each sandwich and cut crosswise in half. Serve hot.

*View Recipes From America’s Italian Communities: Part 1  here .



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