Healthy Italian Cooking at Home

Cooking Lentils

3 lentils

Although they may be cheap, lentils are very nutritious, filling and very flavorful. From a nutritional standpoint, they are rich in fiber and in iron and are, consequently, ideal for people suffering from anemia.

Lentils have been a source of sustenance for our ancestors since prehistoric times and lentil artifacts have been found on archeological digs dating back 8,000 years. As a plentiful source of protein, lentils were found on the tables of peasants and kings alike and the poor, who could not afford fish during the season of Lent, substituted lentils.

Thought to have originated in the Near East and/or the Mediterranean area, lentils are small disks resembling a flat baby pea. When halved, dried lentils resemble their split pea cousins. They grow two to a pod and are dried after harvesting.

In Italy two major types of lentils are grown: the hiemal strain matures in late summer and produces larger seeds that are more delicate in flavor, whereas the minus strain matures in the spring and has smaller seeds.

Lentil Plants

Lentil Plants

In addition to playing an important role in soups and other first course dishes, lentils are a traditional Italian accompaniment for sausages. Lentils are served on New Year’s Day in Italy because their shape brings to mind tiny coins and people eat them in the hope that they won’t want for cash during the rest of the year.

There are hundreds of varieties of lentils, with as many as fifty or more cultivated for food. They come in a variety of colors with red, brown and green being the most popular. Lentils have an earthy, nutty flavor and some varieties have a slight peppery taste.

Select lentils that are dry, firm, clean and not shriveled. The color of lentils you choose will depend on your usage, but in general, the color should be fairly uniform. Canned lentils are also available, but it is just as easy to cook your own.

If your recipe calls for a lentil that will retain its shape when done, common brown lentils are the usual choice. Brown lentils still have their seed coat and have not been split. Most red, yellow and orange lentils tend to disintegrate with long cooking because the hulls have been removed. Slightly sweet in flavor, these are best reserved for pureed soups or stew thickeners. Other choices include French lentils which are olive-green and slate-colored. These will cook up the firmest. Persian green lentils will turn brown as they cook and become tender while still retaining their shape. Considered the most flavorful (and most expensive) are the French Puy lentils, which also retain their shape.

Lentil Flour, 20 oz

You may be able to find lentil flour in some specialty markets. It is used in India to make a fermented dough for bread.

Dried lentils have an indefinite shelf-life, yet another reason why our ancestors kept them as a staple food. With age, the color may fade a bit, but the flavor will not deteriorate. Store lentils in a sealed package or airtight container in a cool, dry place.

red-lentil-jar

Cooked lentils may be refrigerated up to one week in a sealed container. Cooked lentils may also be frozen up to six months. However, they may fall apart when reheated, if not handled gently.

These measures will help you determine how many lentils you need for your recipe.

• 1 cup dry lentils = 2-1/2 cups cooked
• 1 pound dried lentils = 2-1/4 cups dry
• 1 pound dried lentils = 4 servings
• 1 pound dried lentils = 5 cups cooked

Lentils are a natural in soups and stews and also make a great cold salad. The high protein content in lentils makes them an excellent meat substitute.
Lentils need no pre-soaking and cook much more quickly than other dried legumes. To cook lentils, simply pick over to remove debris or shriveled lentils, rinse and drain. Cover with water or broth and boil for 2 to 3 minutes. Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour. Add salt once the lentils are completely cooked. Acidic ingredients such as wine or tomatoes can lengthen cooking time. You may wish to add these ingredients after the lentils have become tender. Older lentils will take longer to cook because they have lost more moisture. Do not mix newly purchased lentils with old ones. They will cook unevenly.

lentil-salad-ck-1142011-x

Lentil and Herb Salad

Lentils are popular across Italy, where they are grown in Umbria in the north and Puglia and Sicily in the south. Technically not a “bean,” lentils are legumes. Unlike beans, lentils require no soaking, so this salad is quick and easy to prepare. Serve as a side salad or add a cup of diced mozzarella and it makes a light main dish.

6 servings

Ingredients

  • 1 cup dried lentils
  • 1/2 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil

Directions

Place lentils in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat and simmer 30 minutes or until tender. Drain well.

Place lentils in a large bowl. Stir in onion and next 4 ingredients (through pepper). Add vinegar and oil; toss well. Serve at room temperature.

zuppa-lenticchie-e-spinaci

Italian Lentil Soup with Rice and Spinach

Serves 4

Ingredients

  • 1 cup (200 g) short-grained rice
  • 1 cup (200 g) lentils
  • 1 bunch spinach, washed and cut into strips
  • 2 cloves garlic
  • One whole onion
  • 1 rib celery, cut in half
  • 1 cup plain tomato sauce
  • 4 tablespoons olive oil
  • Salt and pepper to taste

Directions

Rinse the lentils and cook them for 30-45 minutes in 2 quarts of water with the onion and celery.  Season with salt and pepper to taste. Remove the lentils with a slotted spoon and strain the broth, discarding the celery. Reserve the broth and onion separately.

Slice the onion and sauté it with the oil and the garlic for 3 minutes; add the tomato sauce and cook 2 minutes more. Add the lentils, the spinach and the lentil broth. When the soup comes to a boil add the rice and cook, stirring occasionally, until it is done, about 15 minutes. Adjust seasoning.

lentils sausage

Lentils with Italian Sausage

10 servings

Ingredients

  • 1 pound dry lentils
  • Cold water
  • 2 pounds fresh italian sausage, sweet or hot
  • 3 cups homemade or low sodium canned chicken broth
  • 1/4 cup olive oil
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, finely minced
  • 8 fresh sage leaves, chopped, or 1 teaspoon dried rubbed sage
  • Salt and pepper to taste
  • 3 tablespoons tomato paste, diluted in a little water

Directions

Wash lentils well by soaking them briefly in water and changing the water at least once. Put them in a 2-1/2-quart saucepan, add cold water to cover and bring to a boil. Lower heat to simmer and cook until not quite done, about 30-40 minutes.

Meanwhile, pierce the sausages in several places and then put them in a small saucepan. Add the chicken broth and place over medium heat. Bring to a gentle boil and simmer for about 40 minutes. From time to time, skim off and discard foam and fat that rise to the top. When sausages are done, remove the pot from the heat and let them sit in the broth while you finish the lentils.

Warm the oil in a medium skillet and saute the onion, celery, carrot, garlic and sage in the olive oil over medium heat until the onion is translucent and the vegetables are done.

Drain the sausages, saving their liquid. To the lentil pot, add the vegetables, season with salt and pepper and add the tomato paste. Mix gently using a wooden spoon. Add 3/4 cup of the broth in which you cooked the sausages. Taste and adjust the seasoning, if needed.

To serve, arrange the sausages on a platter next to the warm lentils.

lentil pasta

Pasta with Lentil Bolognese

6 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 small onion, chopped
  • 1 small carrot, chopped
  • 1 stalk celery, chopped
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons tomato paste
  • 1- 28 to 32 oz can whole peeled plum tomatoes, drained and roughly chopped (juice reserved)
  • 1 1/4 cups dried green lentils
  • Coarse sea or kosher salt and freshly ground black pepper to taste
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon dried oregano
  • 1 pound shaped pasta, such as cavatappi or rigatoni
  • Pecorino cheese, grated or shaved
  • Fresh basil, chopped

Directions

In a large pot over medium heat, warm the olive oil. Add the onion, carrot, celery and garlic and cook slowly until the vegetables soften and turn golden, about 20 minutes.
Increase heat to medium-high and add the tomato paste. Cook until the mixture dries out a bit, about 3 minutes. Pour in the reserved juice from the tomatoes and cook, scraping the browned bits from the bottom of the pan, until the liquid has reduced by half, 1 to 2 minutes.

Stir in the lentils, tomatoes, and 1 cup water. Bring to a boil, then reduce heat. Season with the oregano,crushed red pepper, salt and pepper and simmer until the lentils are tender, 30 minutes to 1 hour, depending on the lentils. (If the sauce begins to dry out, add additional water as needed.) Reduce heat to low and keep warm.

Cook the pasta according to the package directions; drain. Serve with the lentil sauce, sprinkle with the pecorino and garnish with basil.

seafood_stew_lentils

Seafood Stew with Lentils

Ingredients

For the Fish Stock:

  • 1 fresh flat-leaf parsley sprig
  • 1 fresh thyme sprig
  • 1 onion, chopped
  • 1 carrot, sliced
  • 1 celery stick, sliced
  • 1 tablespoon black peppercorns, lightly crushed
  • 2 and 1/4 lbs (1 kg) white fish or white fish bones and heads, gills removed
  • Salt

For the Stew:

  • 3 tablespoons extra virgin olive oil, plus extra for drizzling
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 3 and 1/2 oz (100 grams) cooked lentils
  • 9 oz (250 grams) fish and seafood cut into serving pieces, such as sea bass fillets, prepared squid, peeled prawns, peeled langoustines (small lobsters or use lobster claws) and scrubbed clams
  • 28 oz can crushed Italian tomatoes
  • 1 fresh flat-leaf parsley sprig, chopped
  • 1 fresh basil sprig, chopped
  • Salt and pepper

Directions

Prepare the Fish Stock:

Pour 3 pints (2 liters) water into a large saucepan, add the herbs, onion, carrot, celery and peppercorns and season with salt.

Gradually bring to the boil, then lower the heat and simmer for 30 minutes.

Remove from the heat, let cool.

Add the fish bones and return to the heat, bring just to the boil;  lower the heat and simmer for 20 minutes.

Remove from the heat and let the fish bones cool in the stock for a stronger flavor. Strain the stock.

Prepare the Stew:

Heat 1 tablespoon of the olive oil in a skillet and add 1 tablespoon each of the celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.

Stir in the lentils and cook for a few minutes more.

Heat the remaining olive oil in a shallow saucepan and add the remaining celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.

Add the sea bass and the squid. Increase the heat to high and cook for 1 minute, then add the prawns, langoustines, clams and lentil mixture.

Pour in the strained fish stock, tomatoes and season with salt and pepper. Cook until the fish is tender.

Remove the pan from the heat and add the parsley and basil. Serve with a drizzle of olive oil.

beef lentils

Braised Chuck Steak with Savory Lentil Stew

Makes 4 to 6 servings

Ingredients

  • 2 pounds beef chuck blade steaks, cut 3/4 to 1 inch thick
  • 1 tablespoon olive oil
  • 2-1/4 cups water
  • 1 medium onion, finely chopped
  • 2 bay leaves
  • 1 cup uncooked lentils, rinsed
  • 2 large carrots, diced
  • 1/2 teaspoon dried Italian seasoning

Directions

Heat a large deep skillet with a cover over medium heat until hot. Add the beef to the skillet and brown evenly. Season the beef with salt and pepper to taste.

Add water, onion and bay leaves to the skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours.

Add lentils, carrots and Italian seasoning to the skillet; return to a boil. Continue simmering, covered, 30 to 45 minutes or until lentils and beef are fork-tender.

Discard bay leaves before serving.

 

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Another Sign of Spring – Radishes

ravanelligal

Although the radish was a well-established crop in Greek and Roman times, one might assume that it was brought into cultivation at an earlier time, however, there are almost no archeological records available to help determine the radish’s history and domestication. Wild forms of the radish and its relatives, mustard greens and turnips, can be found over western Asia and Europe, suggesting that their domestication took place somewhere in that area. They are certainly revered and highly appreciated in Asia, particularly in Japan where the long, white daikon radish is a major food. The ancient Greeks prized radishes above all root crops, even making replicas of them in gold. The radish was a common food in Egypt long before the pyramids were built and was popular in ancient Rome as well. Columbus and the early settlers brought radishes to America where they are a favorite spring crop for home gardeners because they’re so easy to plant and they grow quickly.

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There are two basic types of radishes- spring and winter. The crunchy spring varieties are ‘Cherry Bomb’, ‘Champion’, ‘Burpee White’ and ‘Crimson Giant’. Winter radishes such as ‘China Rose’ and ‘Long Black Spanish’ store better and have a more distinctive flavor than the spring varieties. The Bunny Tail is an Italian radish that is slightly oblong in shape. It is mostly red and has a white tip. The Sicily Giant radish is a large heirloom variety originating from Sicily. It has a smooth, bright red skin and tastes hotter than some other radishes. It can grow up to 2 inches across the widest part. White Icicle radishes are completely white and are carrot-shaped. These radishes come from an Italian heirloom variety. Sometimes, they are simply called Icicle radishes.

Radishes are more versatile in the kitchen than many cooks realize. Besides adding crisp radishes to salads, try them sliced into stir-fries, stews and soups. Sauté them in butter for a minute and then serve with salt, pepper and herbs (especially chervil) for a different and unusual side dish. Long radishes are particularly good for sautéing. Slice them diagonally to obtain larger pieces and cook quickly to retain crispness. Grate radishes into your favorite slaws or dice them for egg and potato salads. Radishes can even be pickled!

 Appetizers

prosiutto

Prosciutto-Wrapped Radishes

Serves 2

ingredients

  • 6 long, red Italian radishes (or any radish)
  • 6 thin slices prosciutto
  • Olive oil

Directions

Wash and peel radishes, leaving stems intact.
Carefully wrap each radish in a slice of prosciutto.
Drizzle with olive oil and season with freshly ground black pepper.

dip

Fresh Radish Dip

Ingredients

  • 8 ounces large radishes (about 12), cut into very thin bite-size strips, chopped or grated
  • 1/2 cup light sour cream
  • 1/2 cup crumbled feta cheese (2 ounces)
  • 2 tablespoons snipped fresh dill
  • 1/2 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • Fresh dill sprigs
  • Carrot sticks, celery sticks, Belgian endive leaves and/or fresh snow pea pods for dipping

Directions

In a large bowl stir together radish strips, sour cream, feta cheese, dill, lemon peel and lemon juice. Garnish with dill sprigs. Serve with fresh vegetables for dipping.

Salads

RavanelliOlive

Radish and Olive Salad Recipe – Ravanelli con Insalata di Olive

While radishes are not the most common salad vegetable in Italy, you will find them in well stocked markets. Valeriana (Valerian) is a popular salad green belonging to the Valerianella family. It has a number of local names in Italy, including soncino and is also called lamb’s lettuce or corn salad in the English speaking world. Substitute mache, arugula or wild baby lettuce for the valeriana.

Serves 4

Ingredients

  • 1/4 pound (100 g) medium red radishes
  • 2/3 pound (300 g) valeriana or other spring lettuce
  • 10 pitted black olives
  • Juice of one lemon
  • Extra virgin olive oil to taste
  • Salt to taste

Directions

Wash the radishes, pat them dry, remove the leaves and roots and thinly slice them. Put them in a bowl with the lemon juice and let them steep for about 20 minutes.

In the meantime, wash and drain the valeriana. Drain the olives and slice them. Add the valeriana and olives to the radishes.

Drizzle lightly with olive oil, season to taste with salt (Italians rarely add pepper to salads) and toss. Let the salad rest for a minute or two before serving it.

bresaola-Mottram-515x438

Bresaola with Radishes, White Asparagus and Baby Greens

Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red color. It is made from top round and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.
6 servings

Ingredients

  • 25 white asparagus stalks, cut into 2-inch pieces
  • 1 cup Champagne vinegar
  • 2 tablespoons freshly grated or high quality jarred horseradish
  • Salt and pepper to taste
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped oregano
  • 1 tablespoon chopped Italian parsley
  • 1/4 cup plus 2 tablespoons olive oil
  • 42 slices bresaola, sliced paper thin
  • 2 cups baby greens
  • 1/2 cup baby frisée
  • 1/2 cup shaved radishes
  • Sea salt for garnish
  • Marcona almonds for garnish

Directions

Bring a large pot of water to a boil. Add the asparagus and Champagne vinegar. Cook until very tender, about 12-15 minutes, dependign on thickness. Prepare an ice bath while the asparagus cooks. When the asparagus are cooked, transfer to the ice bath. Drain the asparagus and purée in a food processor. Add the horseradish. Season to taste with salt and pepper. Reserve.

Bring a small pot of water to a boil. Prepare a second ice bath. Add the basil, oregano and parsley to the water. Boil for 20 seconds, then transfer to the ice bath. Drain the herbs and squeeze out excess water. Combine the herbs and olive oil in a blender and blend on high. Transfer to a small bowl and set aside.

To serve, lay 7 slices of bresaola on each plate, overlapping the slices slightly. Spoon some asparagus purée on the bresaola slices. Toss the greens, frisée and radishes with the herb oil. Top each serving of bresaola with some salad and almonds. Season with sea salt and serve.

Side Dishes

roasted radishes

Roasted Radishes

If you want a more substantial side dish add 12 baby carrots to the radishes in the recipe below and increase the cooking time to 20 minutes.

Ingredients

  • 2 bunches fresh radishes, washed, dried, stems and tails removed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons chopped thyme leaves

Directions

Preheat oven to 450 degrees F. Place a baking pan in the oven until hot.
In a bowl, mix the radishes with the oil, salt, pepper and thyme.
Place the radishes on the hot pan and put the pan back in the oven.
Every 5 minutes stir the radishes. Total cooking time should be 15 minutes, depending on the size of the radishes.
When ready, they’ll be blistered and pink with just a little bite left to the texture.
Serve as a side dish with a drizzle of fresh olive oil.

pan-roasted_radishes_with_italian-style_greens-458x326

Pan-Roasted Radishes with Italian-Style Greens

Cooked radishes taste a lot like turnips, their Brassicaceae cousins, but with a milder flavor.

Serves 6

Ingredients

  • 1/2 cup thinly sliced dried Mission figs
  • 2 tablespoons olive oil, divided
  • 2 cups trimmed radishes, halved or quartered (10 oz.)
  • 8 cups baby spinach
  • 4 cups radish greens or arugula
  • 1/4 cup pine nuts
  • 1/4 cup chopped black oil-cured olives
  • 2 teaspoons balsamic vinegar, plus more to taste

Directions

Place figs in small bowl and cover with boiling water. Plump 5 minutes, then drain and set aside.

Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add radishes, cover, and cook 3 minutes or until browned on one side (do not stir). Shake pan and cook, uncovered, 3 to 4 minutes more or until radishes are just tender. Transfer to a bowl and season with salt. Set aside.

Return skillet to heat and add remaining 1 tablespoon oil. Add spinach and radish greens and cook 2 minutes or until barely wilted, turning with tongs. Add pine nuts, figs, olives and radishes. Cover and cook 3 minutes more or until greens are tender and radishes are heated through. Transfer to a serving bowl and drizzle with balsamic vinegar.

snap peas

Sugar Snap Peas and Radishes

Ingredients

  • 1 pound sugar snap peas
  • 2 tablespoons olive oil
  • 2 tablespoons tarragon vinegar
  • 2 tablespoons chopped fresh tarragon
  • 1/2 teaspoon salt
  • 6 medium radishes, washed, trimmed and thinly sliced
  • Freshly cracked pepper

Directions

Bring a pot of lightly salted water to a boil. Add snap peas; cook 1 to 2 minutes, until crisp-tender. Drain snap peas; run under cold water until cool.

In a large bowl, whisk together oil, vinegar, tarragon and salt until well combined. Toss snap peas and radishes in the dressing. Season with freshly cracked pepper.

Serve at room temperature or chilled.

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Italy’s Treasures – Benvenuto Cellini

 

cellini

The self-portrait of master goldsmith Benvenuto Cellini

Benvenuto Cellini was a Florentine sculptor, goldsmith, soldier and writer. He was born in 1500 in Florence, Italy and his parents were Giovanni Cellini and Maria Lisabetta Granacci. They were married for eighteen years before the birth of their first child. Benvenuto was the second child of the family. The son of a musician and builder of musical instruments, Cellini was pushed towards music,but when he was fifteen his father reluctantly agreed to apprentice him to the goldsmith, Antonio di Sandro. However, at the age of sixteen, Benvenuto attracted attention in Florence by taking part in an altercation with his companions. He was banished for six months by the magistrates and went to live in Siena, where he worked for a goldsmith named Fracastoro. From Siena he moved to Bologna, where he became a more accomplished flute player and made progress as a goldsmith. After a visit to Pisa and a period of studying sculpture in Florence, he moved to Rome.

His first artistic works were a silver casket, silver candlesticks and a vase for the bishop of Salamanca, which won him the approval of Pope Clement VII. Another celebrated work from his time in Rome is the gold medallion, “Leda and the Swan”, created for Gonfaloniere Gabbriello Cesarino that is now in the Museo Nazionale del Bargello in Florence. He also took up the flute again and was appointed one of the pope’s court musicians.

In the attack on Rome by Charles III, Duke of Bourbon, Cellini gained fame as a soldier. According to his own accounts, he shot and injured Philibert of Châlon, Prince of Orange. His bravery led to a reconciliation with the Florentine magistrates and he soon returned to his hometown of Florence. Here, he devoted himself to crafting medals in gold, the most famous of which are “Hercules and the Nemean Lion” and “Atlas Supporting the Sphere”, the latter eventually falling into the possession of Francis I of France.

He returned to Rome and this time he was employed in the craft of making jewelery and in casting dies for medals and the papal mint. In 1529 his brother, Cecchino, killed a Corporal of the Roman Watch and, in turn, was wounded. He later died. Soon afterward Benvenuto killed his brother’s killer – an act of blood revenge, but not justice, as Cellini admits that his brother’s killer had acted in self-defense. Cellini fled to Naples to escape the consequences. Through the influence of several cardinals, he later obtained a pardon. Cellini next went to Venice, where he was restored with greater honor than before.

At the age of 37, after returning from a visit to the French court, he was imprisoned on a charge (apparently false) of having embezzled the gems of the pope’s tiara during the war. He was confined to the Castel Sant’Angelo, escaped, was recaptured and treated severely. The intercession Cardinal d’Este of Ferrara, eventually secured Cellini’s release, in gratitude for which he crafted d’Este a gold cup.

Bust of Benvenuto Cellini on the Ponte Vecchio, Florence

Bust of Benvenuto Cellini on the Ponte Vecchio, Florence

Besides his works in gold and silver, Cellini created sculptures of a grander scale. One of the main projects of his French period is probably the “Golden Gate” for the Château de Fontainebleau. Only the bronze tympanum of this unfinished work, which represents the Nymph of Fontainebleau (Paris, Louvre), still exists, but the complete spectrum of his work can be known through archives,his preparatory drawings and reproduced casts. His most distinguished sculpture, the bronze group of “Perseus with the Head of Medusa” now in the Loggia dei Lanzi at Florence, was his attempt to surpass Michelangelo’s, “David” and Donatello’s, “Judith and Holofernes”. The casting of this work caused Cellini much trouble and anxiety, but it was called a masterpiece as soon as it was completed. By 1996, centuries of environmental pollution exposure had damaged the statue. In December 1996 it was removed from the Loggia and transferred to the Uffizi for cleaning and restoration. It was a slow, years-long process and the restored statue was returned to its home in June 2000.

The autobiography of Benvenuto Cellini was started when he was 58 and ended just before his last trip to Pisa around the year 1563, when Cellini was approximately 63 years old. The memoirs give a detailed account of his career, as well as his loves, hatreds, passions and enjoyments, that is written in an energetic, direct and racy style. They show a great self-regard and self-assertion, sometimes running into extravagances which are impossible to credit. Despite its exaggerations and its often boastful tone, it is a document of surprising frankness and incomparable authenticity and, thanks to it Cellini’s character, is more intimately known than that of any other figure of his time.

He died in Florence in 1571 at the age of 71 leaving behind a magnificent legacy of work. For all his exploits, Benvenuto Cellini remains a hero of Florence, in the Piazzale Degli Uffizi, outside the famous Uffizi Gallery, a life-size sculptor of him stands alongside the great masters of renaissance art, Da Vinci, Raphael and, of course, Michelangelo.

Still in the news today, Cellini’s gold and enamel masterpiece the “Saltcellar of Francis I” executed in 1540 for the King of France and valued today at $60,000,000, was recovered recently after being stolen from a museum in Vienna. Being chosen as a member of the Accademia delle Arti del Disegno shows the respect he commanded: not just as an artist but as a patron of Florence.

florence

Some Florentine Specialties

Much of the simplicity of Tuscan cuisine was born out of necessity. Wild herbs and greens were used in simple soups. Every part of the animal was used–cibreo is a popular Florentine chicken stew that features cockscombs. Tuscan bread, a rustic sourdough baked in a wood-fired oven, traditionally was made without expensive salt. That meant it quickly went stale and so ribollita was born, a vegetable soup thickened with bread. Panzanella is a summer salad made from stale bread cubes, fresh tomatoes, basil and Tuscany’s famed olive oil. Wheat flour was another expensive ingredient and so Tuscans created dishes like castagnaccio, a cake made with chestnut flour, raisins, pine nuts, orange zest and olive oil.
Dishes here have hearty, rustic flavors, well-matched to the area’s famous wines, and Florentines enjoy eating their regional cuisine in friendly, warm, informal settings.

Typically, Florentine people never start a meal from the main course but always have a starter first. Whether eating in a restaurant or at home with friends, you will always find liver crostini (thin sliced toasted bread with liver patè) on the table. Alongside liver crostini the usual antipasto also offers different types of sliced salamis and hams.

Pappardelle (similar to spaghetti, but a thicker pasta made with egg) with boar or hare sauce. It can be seasoned with other classic ingredients: porcini mushrooms, meat sauces, artichokes and sausages, etc. Other first course dishes are the soups: pappa al pomodoro, ribollita, carabaccia and black cabbage. These are all variations of a single base made from vegetables, bread and tomato.

The hills around Florence abound with game, including wild boar which is used in locally made salamis and air-dried hams. Duck and rabbit appear on the table grilled. Fish from the region’s lakes and seafood from the coastal areas appear on the table. Porcini, wild mushrooms, are another favorite served in the fall after foragers have combed the woods around the city.

Bistecca alla fiorentina (a T-bone steak) is served rare with a drizzle of Tuscan olive oil and often accompanied by white beans, roasted potatoes or a green salad. Porchetta is a suckling pig, stuffed with garlic and herbs and brushed with a rosemary branch while its roasts. Trippa alla fiorentina, tripe cooked with wine, tomatoes and herbs, is another signature dish.

Florentine desserts: cantucci (small almond biscuits) to eat at the end of a meal dipped in Vinsanto or in the colder seasons the castagnaccio, that takes its name from the nearby mountains , is a thin cake made of chestnut flour and pine nuts. During Carnival or after the Epiphany, you can find schiacciata alla fiorentina, a soft sweet, sponge cake which can be filled with cream or chocolate and covered with powdered sugar.

Sometimes Florentines like eating a sandwich in the street for lunch. In addition to steak, Florence offers other meat specialties such as tripe and lampredotto. These are foods that are eaten in kiosks on the street, even in winter.They can be seasoned with green sauce and enriched with other vegetables, such as leeks.

chicken-liver-crostini-Bourgeois

Chicken Liver Crostini

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 2 tablespoons capers
  • 2 anchovy fillets, chopped
  • 2 cloves garlic, sliced
  • 1 pound chicken livers, rinsed
  • 1 cup Marsala wine
  • 2 sprigs of thyme
  • Salt, pepper and red chili flakes to taste
  • 2 tablespoons butter at room temperature
  • Baguette, sliced thinly and toasted
  • Sea salt, optional

Directions

Heat the olive oil in a large skillet over low heat. Add the onions, capers and garlic and sauté just until fragrant, about 1 minute. Add the thyme, Marsala, anchovies and chicken livers. Season with salt, pepper and chili and cook until the chicken livers are just cooked through, about 5 minutes.

Remove from the heat and discard the thyme. Transfer the contents of the skillet to a food processor. Add the butter and purée until smooth. 

To serve, spread the chicken liver on toasted baguette slices and garnish with sea salt, if desired.

pappa

Pappa al Pomodoro

Many Florentine recipes make use of leftover ingredients. Pappa al Pomodoro, a thick, hearty soup made with dry bread, is one of the city’s classic dishes.

Serves four

Ingredients

  • 4–8 cloves of garlic, according to taste
  • 1 14-ounce can of plum tomatoes
  • 1 pound of dry, stale (preferably unsalted Tuscan) bread, broken into small pieces
  • 4–6 cups of water or warmed vegetable broth
  • 1 bunch (20 leaves) of basil, coarsely chopped
  • 2 tablespoons of olive oil
  • Salt and pepper
  • Half teaspoon of crushed and dried chili pepper
  • 1 leek (white flesh only), finely chopped

Directions

Place the bread in a bowl and add water or broth. Cover and put aside for at least an hour.

Sauté the garlic and leek in oil. Add dried chili pepper, the tomatoes, half the basil and a dash of salt and pepper. Simmer for 20 minutes.

Squeeze excess broth from the soaked bread and add to the oil and tomatoes. Cook for at least 15 minutes, stirring occasionally. Serve hot with remaining basil and a swirl of olive oil.

Minestra

Ribollita

Ribollita means “reboiled,” because to make this rich, thick vegetable soup correctly, it must be cooked and recooked. Ribollita appears with many variations, but the key ingredient is cavolo nero ( winter black cabbage), though kale, chard, or green and Savoy cabbage can also be used. Add zucchini, potatoes, Brussels sprouts and other vegetables according to taste.

Ingredients

  • 1 chopped onion
  • 2 cloves chopped garlic
  • 1 leek (white flesh) finely chopped
  • 3 chopped carrots
  • 3 fresh or canned peeled plum tomatoes
  • 2 cups canned white cannellini beans
  • 1 quarter cavolo nero or equivalent
  • 1 bunch Swiss chard and/or spinach
  • 1 finely chopped celery stalk and leaves
  • 4 chopped zucchini 
  • 2 peeled and cubed potatoes 
  • 1 pound stale Italian bread 
  • 4 tablespoons of tomato paste
  • Salt and pepper
  • Water
  • Olive oil
  • Oregano, rosemary and hot chili pepper as desired

Directions

Sauté the onion, leek, and garlic in a Dutch Oven in 1 tablespoon olive oil. Add carrots, celery, chili pepper and cook for ten minutes. Add tomatoes, cabbage, beans, herbs and salt and pepper to taste. Cook for 10 to 20 minutes.

Add tomato paste, zucchini, potatoes or other vegetables of choice and water to cover the ingredients. Cook gently for 90 minutes, adding water as necessary,

Chill the soup overnight. The next day purée half the mixture, return to the pot. Bring to a boil and reheat.

Ladling the soup over a thick slice of toasted dry bread and add a swirl of olive oil to each serving.

ganugi-pappardelle-gross

Pappardelle with Duck

4 servings

Ingredients

  • 1/2 pound duck breast, skin removed
  • Zest of 2 oranges
  • Zest of 1 lemon
  • 2 sprigs fresh rosemary
  • 1 bay leaf, broken into small pieces
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 2 garlic cloves, minced
  • Salt and fresh ground pepper, to taste
  • Fresh rosemary
  • 1 cup red wine
  • 1 can (14 ounces) diced tomatoes
  • 2 cups chicken stock
  • 1/2 pound dried pappardelle pasta

Directions

Rub the meat with the orange zest, lemon zest, rosemary and bay leaf. Cover and refrigerate overnight. Remove the duck breast from the herbs and dice the meat.

Heat olive oil in a large saucepan over medium heat. Sauté the onion, carrot and celery until soft, about 5 to 10 minutes. Add the garlic and cook for 30 seconds.

Add the diced duck meat. Cook until the meat has changed color, about 5 to 7 minutes.

Add the red wine; cook until the alcohol has reduced and evaporated, about 2 minutes. Add the tomatoes and chicken stock. Simmer for 45-60 minutes, until the sauce is rich and thick.

Bring a large pot of water to a boil. Cook the pasta until al dente. Drain pasta and mix with the sauce to serve.

Bistecca alla Fiorentina

Traditionally, a T-bone from local Chianina beef cattle is preferred, but an ordinary T-bone (or porterhouse) can also be used.

Serves at least four

Ingredients

  • 2-pound T-bone steak, three fingers thick
  • Sea salt (coarse)

Directions

Florentines grill the meat over a very hot wood or coal, but it can also be cooked on a hot skillet or griddle.

Grill the steak, without seasoning, for three to five minutes. Florentines often grill the steak standing up on the bone for a few minutes at the end to cook around the T-bone.

The meat should be seared and crispy on the outside and red, almost raw at its heart. Allow to rest for ten minutes then cut the meat off the bone into large chunks.

Season with coarse sea salt and serve.

cake

Schiacciata Alla Fiorentina

Serves: 12 servings

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 tablespoons baking powder
  • Zest and juice of 1 orange
  • 3 large eggs
  • 1/2 cup warm whole milk
  • 4 tablespoons extra-virgin olive oil
  • Powdered sugar, for topping

Directions

Preheat the oven to 360 degrees F. Spray a 9 by 13-inch baking pan with cooking spray.

Mix flour, sugar, baking powder and orange zest in a mixing bowl.

In another bowl mix orange juice, eggs, milk and oil and pour into bowl with flour.

Beat with a hand mixer until thoroughly mixed together, about 3 to 4 minutes.

Pour the batter to the greased pan and bake for about 25 minutes.

Test the cake with a toothpick inserted into the center. If it comes out clean, the cake is done.

Let cool for about 30 minutes on the counter, then turn the cake out of the baking pan. Slice and serve sprinkled with powdered sugar.

 

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What’s For Dinner?

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There are some nights you just want a bowl of soup and a sandwich – no fuss. To keep it healthy, I like to prepare these ingredients when I have time and keep them in the freezer for when we want this simple type of dinner.

I bake the bread loaves, cut them in half and store each half in a separate freezer bag. Certainly you can buy bread if you don’t have time to bake, but this recipe makes exceptional tasting sandwich bread.

You can use whatever ingredients you have on hand for a sandwich, but I usually like to have extra cooked chicken breasts, pork tenderloin or meatloaf in the freezer. I slice them in sandwich portions and store them in freezer bags.

Soups are always a good solution after a busy day. I like to keep homemade soups in the freezer because they are healthier than canned soup. Soups that are not too heavy go better with sandwiches. I also freeze these in one or two cup portions.

Now with these in the freezer, you won’t have to ask – what’s for dinner?

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Whole Wheat Sandwich Bread

This is a very moist, tender, slightly chewy bread and stays moist for a few days.

Ingredients

  • 3 cups warm water (110 degrees F/45 degrees C)
  • 2 packages active dry yeast
  • 2/3 cup honey, divided
  • 5 cups bread flour
  • 5 tablespoons melted butter or butter alternative, divided
  • 1 tablespoon Kosher salt
  • 2 tablespoons flaxseed meal 
  • 4 tablespoons of powdered vital wheat gluten
  • 3 1/2 cups whole wheat or white whole wheat flour

Directions

In the large bowl of an electric mixer, mix warm water, yeast and 1/3 cup honey. Add 5 cups bread flour and stir to combine. Let sit for 30 minutes or until big and bubbly.

Mix in the 3 tablespoons melted butter, 1/3 cup honey and salt. Stir in the whole wheat flour.

Knead on level 2 for about 10 minutes. Then, take the dough out and knead by hand on a floured surface until not real sticky – just pulling away from the counter for about 1 minute. to form a large dough ball.

Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

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Punch down and divide in half. Shape each half into a loaf and place in two greased 9 x 5 inch loaf pans. Allow to rise until the dough has topped the pans by one inch. You may also make 3 smaller loaves (8×4 inch pans) and reduce the baking time to about 25 minutes.

Bake at 350 degrees F (175 degrees C) for 30-35 minutes. To be sure check the temperature with a thermometer. Most breads are done when the internal temperature reaches 190 degrees F.

Lightly brush the tops of loaves with 2 tablespoons melted butter when done to prevent the crust from getting hard. Cool completely

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Italian Seasoned Meatloaf for Sandwiches

Ingredients

  • 2 lbs ground beef or ground turkey
  • 1 cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce 
  • 1/2 of a large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 1 to 1 1/2 cups dry bread crumbs.
  • 1 teaspoon salt 
  • 1/2 teaspoon black pepper

Directions

Preheat the oven to 350 degrees F.

In a large bowl, combine all ingredients except bread crumbs. Mix well. Gradually add breadcrumbs and lightly mix mixture after each addition. Stop when the beef and breadcrumb mixture begins to feel firm and holds its shape.

Form into a loaf and place in a baking pan.

Bake the meatloaf until an instant-read thermometer registers 160°F, about 60-75 minutes.

Let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute.

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Meatloaf Sandwich

Ingredients for each sandwich:

  • 1 slice Italian seasoned meatloaf
  • 1 roasted red pepper from a jar
  • 1 large slice deli provolone cheese
  • 2 slices homemade whole wheat bread

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Butternut Squash-White Bean Soup

The soup ingredients may seem like an unlikely combination, but I have to tell you that the flavor is incredible. Be sure to use a good brand of chicken stock or even better use homemade.

Serves 4-6

For serving:

Cooked bacon, crumbled, and chopped parsley for garnish, if desired.

For soaking the beans:

1 cup dried white beans, such as cannellini, haricot blanc (navy) or Great Northern beans. Soak in 4 cups of water overnight. Drain.

For cooking the beans:

In a large soup pot combine

  • Drained beans
  • 3 cups chicken broth
  • 4 cups water
  • 2 whole, peeled garlic cloves

Bring to a boil, then lower the heat and simmer until the beans are tender but not soft. Check after 40-45 minutes. Pour into a large mixing bowl. Reserve.

For the soup:

In the same pot heat 2 tablespoons olive oil and add

  • 2 onions, diced
  • 1 cup celery, diced
  • 3 or 4 freah sage leaves or 1 teaspoon dried, crumbled
  • 1 bay leaf

Cook over medium heat until tender, about 10 minutes.

Stir in 1 medium butternut squash, peeled and cut into 1/2 inch cubes and cook for 5 minutes.

Directions

Drain the beans and the garlic and set aside. Add all of the cooking liquid to the squash and onion mixture.

Add 1 teaspoon kosher salt and freshly ground pepper to taste.

Cook at a simmer until the squash becomes very tender. Add the drained white beans and garlic and heat thoroughly. Remove the bay leaf.

Purée one-third of the soup and add back into the pot. Taste and adjust for salt and pepper.

Serve in individual bowls sprinkled with chopped parsley and crumbled bacon, if desired.

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Quick and Healthy Lunches

BalancedLunch

Eating a healthful lunch can help control blood glucose, hunger and weight. Lunch is a chance to keep you full until dinner and fit in some important food groups. Get more mileage out of your lunch by including fiber from whole grains and protein from low-fat dairy products and other lean protein sources.

Build a Balanced Lunch

Studies show people who tote their meals with them weigh less, eat more healthfully and spend less money.

When compiling your midday meal, remember this simple formula, even at home: whole grain + dairy/protein +vegetables = healthy lunch.

Include whole grains for the starch portion of your meal. You’ll get hearty satisfaction from grains with all their fiber and nutrients intact. This will be your main carbohydrate source.
The dairy/protein digests more slowly than carbohydrates, helping you feel satisfied and adding staying power to your lunch. Vegetables add color, flavor and antioxidants to your meal.

If you love sandwiches, use a variety of whole-grain breads, pitas and wraps. Choose lean fillings like sliced eggs, tuna fish, cheese or lean meats. Then add interest to your sandwiches with assorted greens, fresh basil, sliced cucumbers, onions, pickled peppers and tomatoes.

But sandwiches are far from your only option when you’re brown-bagging it. Last night’s dinner, anything you enjoy at home can, be packed up and eaten for lunch. In fact, you might want to make extra food for dinner, so you’ll have leftovers to bring for lunch. Leftovers are the perfect food to pack and take for lunch because you can control the portions and calories in the meal to ensure it will be nutritious, filling and delicious.

For example, pack the leftovers from last night’s casserole into a reusable container that can be microwaved at the office. Add some carrot, celery and pepper strips for a hearty and satisfying lunch. To take this idea a bit further, try cooking in bulk. On the weekend, make a big pot of chili, chicken noodle soup or rice and beans and freeze into individual portions that are ready to take to work in a flash.

Keep it cold. For safety’s sake, pack lunch with a reusable ice pack.

Pasta Lover’s Lunch Salad. Make the salad with lean meat or fish, some cubed or shredded cheese (for protein), lots of vegetables to boost fiber and nutrition and usevwhole wheat or whole-grain pasta. Toss everything together with a vinaigrette made with extra virgin olive oil or canola oil. Pack into individual lunch containers.

Mediterranean Pita Pocket. Fill a whole wheat pita with homemade or store-bought hummus, tabouleh and sliced cooked chicken. All you need is a piece of fruit to round out the meal.

Fruit and Cheese Plate. Fill a divided plastic container with assorted cubes or slices of cheese and easy-to-eat fruit, such as apple and pear slices, grapes, berries or melon. Add some whole-wheat crackers to your lunch.

Everything Is Better on a Mini Bagel. Whole-wheat bagels are a wonderful foundation for sandwiches that stand up to being in a backpack or desk all morning. Start with two mini bagels. Add tuna, smoked salmon, oven baked turkey or roast beef. Top it off with cheese, fresh tomato, onion and Romaine lettuce. Two mini bagels can supply 6 grams of fiber to the meal.

Enjoy Lunch Salads. A plastic container can hold the makings of a delicious salad lunch. For a Cobb salad, fill it with spinach or chopped dark green lettuce, chopped hard-boiled egg, shredded cheese, lean ham or turkey. Or toss in the ingredients for a chicken salad: dark salad greens, shredded chicken, shredded carrots, sliced green onion and toasted sliced almonds. Pack the dressing separately and add it to the salad just before eating.

Lunches at Home

Include more whole foods and choose lunch items with higher amounts of fiber and nutrients (like calcium, protein and vitamin C). Include fewer processed foods such as cookies, chips and snacks, which have higher sodium, added sugar and saturated fat.

spicypoachedegg

Spicy Poached Eggs

5 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup onion, finely chopped
  • 1 hot pepper, seeded and finely chopped
  • 1/2 cup green bell pepper, diced
  • 1 15-ounce can diced tomatoes
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper
  • 1/4 teaspoon sea salt
  • 5 large eggs

Directions
Heat oil in a large skillet over medium heat. Add garlic, onions and peppers. Stirring occasionally, cook until the onion starts to turn translucent, 5 to 7 minutes.
In a medium bowl, combine tomatoes, paprika, oregano, cayenne and salt. Add the tomato mixture to the skillet with the onions and peppers and stir. Cover and cook for 5 minutes, stirring occasionally.
Make 5 hollows in the tomato mixture and carefully crack the eggs into each hole. Cover and cook until the eggs set, 5 to 7 minutes. Serve hot with a small whole wheat roll.

spanakopita-quiche-h-4

Spanakopita Quiche

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 10 ounces frozen chopped spinach, thawed, drained well
  • 1 (9-inch) pie crust (homemade or store-bought) 
  • 1 tablespoon all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup feta cheese, crumbled
  • 5 eggs
  • 1/2 cup lowfat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon dried dill 

Directions
Heat oil in a heavy medium skillet over medium-high heat. Add onion and garlic and sauté until translucent, about 6 minutes.

Add spinach and stir until spinach is dry, about 3 minutes. Let cool slightly.

Preheat oven to 375 degrees F.

Place pie crust in a 9-inch quiche dish or pie pan. Press into the pan, sealing any cracks. Crimp the edges.

Mix flour with Parmesan cheese and sprinkle over bottom of the crust, followed by the crumbled feta cheese. Top with spinach mixture.

Beat eggs, milk, salt, pepper and nutmeg in large bowl to blend. Pour over spinach.

Place pie pan on a baking sheet and bake about 50 minutes or until the top is set and a knife inserted in the center comes out clean. Let cool slightly. Cut in to wedges and serve.

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Chicken Salad with Apple and Basil

4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1/4 cup fresh lime juice (from 2 to 3 limes)
  • 1 tablespoon white wine vinegar
  • 2 tablespoons light brown sugar
  • 4 scallions (white and light green parts), thinly sliced
  • 2 Granny Smith apples, peeled and diced
  • 1/3 cup roasted peanuts, roughly chopped
  • 1/2 cup thinly sliced fresh basil

Directions
Rinse the chicken and pat it dry with paper towels. Pound it to an even thinness between pieces of plastic wrap.

Place the chicken in a large, wide saucepan and add enough water to cover by 1/2 inch. Add 1 teaspoon of salt and 1/2 teaspoon of pepper and bring to a gentle simmer. Cook until no trace of pink remains, 8 to 10 minutes. Transfer the chicken to a bowl of ice water for 5 minutes.

Meanwhile, in a large bowl, combine the lime juice, vinegar and brown sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.

Drain the chicken and pat it dry. Dice the chicken and add it to the apple mixture along with the peanuts, basil and remaining salt and pepper. Toss and divide among individual plates.

unhealthy lunch

Unhealthy lunch

Lunches For Work

Taking a healthy lunch to work is one of the simplest ways to trim your budget. Most people think nothing of spending $10 or so for a restaurant lunch, but over the course of a month — or a year — the expense can really add up.
Beyond the cost savings, most meals packed at home are healthier than foods from restaurants or fast food counters. When we eat out, we’re often faced with huge portions and fattening extras — like the french fries that routinely come with sandwiches. But when you pack lunch at home, you can control your portions and choose healthier ingredients.

tuna

Tuscan Tuna Wrap

2 servings

Ingredients

  • 4-5 ounces tuna packed in olive oil, drained
  • 2 tablespoons fresh parsley, chopped
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • 1/2 cup diced tomatoes
  • 3 tablespoons chopped black olives
  • Dash of salt and pepper
  • 2 whole-wheat wraps
  • 1/2 cup baby spinach leaves

Directions

Break up the tuna in a mixing bowl and mix in the parsley, lemon, oil, tomatoes, olives, salt and pepper.  Divide the mixture between the wraps, top with spinach leaves and roll up. Wrap the sandwiches tightly in plastic wrap and refrigerate.

pesto-turkey-club-1994854-x

Pesto Turkey Sandwich

If you would like a little crunch in your sandwich, add a slice of cooked turkey bacon.

1 serving

Ingredients

  • 2 teaspoons prepared pesto
  • 2 slices pumpernickel bread
  • 2 ounces sliced turkey
  • 2 romaine lettuce leaves
  • 4 slices tomato

Directions
Spread pesto on the bread. Top 1 bread slice with turkey, lettuce, tomato and top with the remaining bread slice. Place in a large plastic sanwich bag.

corn salad

Corn & Black Bean & Mango Salad

Make ahead salad to pack for lunch. Serve with healthy toasted corn tortillas.

4 servings

Ingredients

  • 2 1/4 cups frozen corn, defrosted and drained
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 2 15-ounce cans black beans, rinsed and drained
  • 2 cups shredded red cabbage
  • 1 large tomato, diced
  • 1/2 cup minced red onion
  • 1 mango, peeled and diced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted pine nuts (pignoli)
  • Lime wedges for garnish

Directions
Whisk lime juice, oil, salt and pepper in a large bowl. Add the corn, beans, cabbage, tomato, mango, parsley and onion; toss to coat. Sprinkle nuts on top. Refrigerate in lunch containers with a lime wedge.

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Cooking Artichokes

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ArtichokeBlossom The artichoke is a perennial vegetable in the sunflower family and is believed to be a native of the Mediterranean region. The artichoke that we eat is actually the plant’s flower bud. If allowed to flower, the blossoms measure up to seven inches in diameter and are a beautiful violet-blue color. There are more than 140 artichoke varieties but less than 40 are grown commercially. Spring is the peak season and most artichokes grown worldwide are cultivated in France, Italy and Spain, while California provides nearly 100 percent of the United States crop.

How To Buy Artichokes

Select artichoke globes that are deep green, with a tight leaf formation and those that feel heavy for their size. A good test of freshness is to press the leaves against each other which should produce a squeaking sound. Browning of the tips can indicate age, but can also indicate frost damage. To store fresh artichokes at home, sprinkle them with a little water and refrigerate in an airtight plastic bag. Do not wash before storing. They should last a week when stored properly.

How To Prepare Artichokes

Wash artichokes under cold, running water. Pull off the lower petals and cut off the bottom stems (cut flush with the base). Cut off about 1/2 inch of the pointed top of the artichoke.  Pull out pale inner leaves from center. At the bottom is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out the choke. Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color.

TrimBottom

 

TrimmedArtichoke

How To Cook Artichokes

Boiling Method:
Stand up the prepared artichoke in a deep saucepan or pot with 3-inches boiling water (if desired, oil, lemon juice and/or seasonings can be added to cooking water). Cover with a lid and gently boil approximately 25 to 40 minutes, depending on size of the artichokes, or until a petal near the center pulls out easily. When done cooking, remove from the pot and stand artichoke upside down on a rack to drain.

Steaming Method:
Place prepared artichoke on a rack above 1- to 2-inches of boiling water. Cover and steam approximately 25 to 45 minutes, depending on size, or until a petal near the center pulls out easily.

baby-artichokes-at-market

Baby Artichokes

Baby artichokes are not a separate variety but merely smaller versions of larger artichokes. Their size comes from their location on the artichoke plant. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, in effect stunting their growth.
Small artichokes, which are being shipped fresh more frequently today, make a savory appetizer, salad or vegetable accompaniment when marinated, either whole or cut lengthwise in halves. They are also delicious in poultry, beef, pork or lamb stews.

Baby artichokes are sold in plastic bags or containers or loose. Their size can vary from walnut to jumbo egg size. Size is no indication of age. (Some babies are bigger than other babies!) Choose baby artichokes that are firm and heavy for their size. Most do not have a fuzzy choke.
Bend back lower, outer petals of artichokes until they snap off easily near base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow (at the bottom).

Using a sharp stainless steel knife, cut off top third of artichokes or just below the green tips of the petals. Pare all remaining dark green areas from bases. Cut off stems.
Halve or quarter as desired. If center petals are purple or pink remove center petals and fuzzy centers. Dip or rub all surfaces with lemon juice.

Cooking Artichokes

Preparing fresh artichokes for cooking can be intimidating. Luckily, preserved versions of this spring vegetable are just as delicious. Here are a few ways to use artichokes, whether fresh, jarred or frozen.

Whole. Steaming whole artichokes to serve with butter or mayonnaise mixed with capers, lemon and smoked paprika. Or, stuff them with your favorite stuffing mix.
Sauteed. When cooked, the leaves on trimmed fresh artichokes fan out and get crisp.
Grilled. Boil trimmed artichokes until tender, then finish them on the grill to give them a smoky flavor.
Pasta sauce. Simmer oil-packed artichokes in cream, then puree for a luxurious pasta sauce.
Bread pudding. Layer marinated artichokes with sourdough cubes and cheese, then cover with eggs and milk and bake for a savory brunch dish.
Dip. Instead of the usual cream cheese base, use Greek yogurt and silken tofu in a healthy version of creamy artichoke dip.
Involtini. Roll up marinated artichoke hearts with celery leaves in smoked salmon for a super healthy hors d’oeuvres.
Pizza. Marinate frozen artichoke hearts in herbed olive oil and add them to a white pizza or a pizza with the works.

artichokes and potatoes

Sautéed Artichokes and Potatoes

Ingredients

  • 8 artichokes (they should be firm and feel solid)
  • Juice of a half a lemon
  • 1/4 cup olive oil 
  • 2 cloves garlic
  • Salt to taste
  • 3 pounds baby potatoes 
  • A bunch parsley, minced
  • Pepper to taste

Directions

If the potatoes are young and thin skinned, wash and rub them with a rough cloth. Otherwise, peel them and cut in half.

Trim the tough outer leaves off the artichokes, cut the tops off (perpendicular to the length of the artichoke) and cut them into eighths, putting the slices into water acidulated with lemon juice to keep them from turning black.

When you have finished cutting them up, pat them dry and sauté them in a large skillet with a cover with the oil, garlic, salt and minced parsley. Begin over a low heat, covered, and after a little while uncover them and turn them often so they cook well on all sides, browning and almost coming apart. Remove the artichokes with a slotted spoon to another bowl and set aside.

Add the potatoes with a half cup of water to the skillet. Let them cook gently at first, covering the pot so that they soften, and then raise the heat and uncover them to brown them.
Once the potatoes have browned, add the artichokes together with salt and pepper to taste, and simmer for about ten minutes over a very low flame.

GrilledBabyArtichokes

Grilled Baby Artichokes

4 servings

Ingredients

  • Lemon Vinaigrette (see recipe below)
  • 12 baby artichokes
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly-ground black pepper to taste

Directions

Prepare the Lemon Vinaigrette; set aside until ready to use.

Bend back lower, outer petals of the artichokes until they snap off easily near the base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow (at the bottom). Using a sharp stainless steel knife, cut off top third of artichokes or just below the green tips of the petals. Pare all remaining dark green areas from bases. Cut off stems.

In a large saucepan, bring 1 1/2 quarts of water to a boil. Add prepared baby artichokes and cook approximately 7 to 10 minutes or until you can easily pierce them with a fork, but they still offer some resistance. Drain and immediately and immerse in cold water to stop the cooking.

When cool, cut the baby artichokes in half lengthwise, sprinkle them with olive oil and salt and pepper to taste.

Prepare an outdoor grill. Place the artichokes cut side down on oiled grill grates, cover with the grill lid, and cook over a medium-hot fire, for about 5 minutes, or until the cut sides are well browned. Remove the artichokes to a bowl and pour the Lemon Vinaigrette over the grilled artichokes and toss.

This can be served right away, but it is much better to let them sit for an hour or so in the vinaigrette for the flavors to mingle. They will keep, covered and refrigerated, for about 3 days. .
Makes 4 servings.

Lemon Vinaigrette

  • 1/4 cup fresh-squeezed lemon juice (about 1 lemon)
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped pitted black olives
  • Freshly-ground black pepper to taste

Directions

In a small bowl, combine lemon juice, Dijon mustard, olive oil, olives and pepper. Whisk together well.

artichoke pizza

Artichoke Cheese Pizzas

This is one of our favorite pizzas. Since I use convenient frozen artichoke hearts, this recipe can be made any time of the year.

Ingredients

  • One 9 ounce package frozen artichoke hearts, thawed, drained, cut in half
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, smashed
  • 2 thyme sprigs, leaves removed
  • Salt
  • Cornmeal, for dusting
  • One homemade or store-bought pizza dough
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Italian Fontina cheese
  • Freshly ground pepper

Directions

In a large skillet, combine the artichoke hearts with the olive oil, the lemon juice, garlic and thyme leaves. Season with salt. Cook until the artichokes are soft, about 10 minutes. Set aside to cool.

Preheat the oven to 450° F. Dust a pizza pan with cornmeal and stretch dough to fit the pan.

Spread the ricotta cheese over the dough and sprinkle the fontina and mozzarella cheese over the ricotta.

Distribute the cooked artichoke hearts and sauce over the cheese. Season with salt and pepper and place the pizza to the oven.

Bake for about 20 minutes, until the edges are browned. Serve hot.

artichoke stuffed

Stuffed Artichokes

This is my favorite way to stuff artichokes.

Ingredients

For 2-double ingredients for 4

  • 1 lemon
  • 2 medium artichokes
  • 1 1/4 cups plain panko crumbs
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley, reserve the stems
  • 1/2 tablespoon chopped fresh rosemary
  • 4 minced garlic cloves, divided
  • 1 tablespoon capers, chopped
  • 2 tablespoons sun-dried tomatoes, chopped
  • 1 teaspoon anchovy paste
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • Half small onion sliced
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup white wine

Directions

Heat the oven to 400 degrees F.

Fill a bowl with water and squeeze juice from the lemon into the water and reserve the lemon shell. Cut off the artichoke stems, peel them with a vegetable peeler, rub them all over with lemon shell (this prevents browning) and drop them into the lemon water.

Use a heavy, sharp stainless steel knife to cut the top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon to scoop out the choke.

Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub the lemon shell over cut parts of artichoke. When you are finished trimming, drop the artichoke into the bowl of lemon water. Repeat with remaining artichokes.

To prepare stuffing:

In a large bowl combine the panko crumbs, Parmesan, chopped parsley, rosemary, half the garlic, capers, ½ teaspoon salt and pepper. Toss.

In a small roasting pan or baking dish large enough to hold the artichokes, scatter onion slices, artichoke stems, parsley sprigs and remaining garlic.

Holding artichokes over the stuffing bowl, stuff each choke cavity and in between the leaves with the bread crumb mixture.

Stand stuffed artichokes upright in the baking dish and generously drizzle olive oil over the center of each artichoke.

Fill the baking dish with water until it reaches 1/4 of the way up the artichokes. Add wine and remaining salt to the water. Cover pan with foil and poke several holes in the foil.

Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife should be easily inserted into the artichoke and a leaf should be easily pulled out.

fish

Halibut with Braised Artichokes, Fennel and Lemon

Ingredients

  • 2 lemons
  • 1 9 oz package frozen artichokes, defrosted
  • 1 medium onion, halved crosswise and thinly sliced
  • 1 small fennel bulb, trimmed, halved crosswise, and cut into 1/4-inch-thick strips 
  • 1 teaspoon coriander seeds, lightly crushed or ground
  • 1/2 cup all-purpose flour for coating fish
  • 1 1/4 teaspoons sea salt 
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 halibut fillets or any white firm fish (each about 6 ounces and 1 1/4 to 1 1/2 inches thick)
  • Fresh basil leaves, for garnish

Directions

Squeeze juice from 1 lemon; cut the remaining lemon crosswise into very thin slices.

Put onion, fennel, artichokes, coriander, reserved lemon juice and lemon slices, 3/4 teaspoons salt, 4 tablespoons water and 2 tablespoons olive oil into a large saute pan.

Cover pan. Bring to a boil. Reduce heat and gently simmer, stirring occasionally, until artichokes are tender, about 15 minutes. Remove to a bowl. Set aside.

Combine flour with remaining salt and 1/4 teaspoon pepper. Dredge fish in flour.

In the same pan heat the remaining tablespoon oil over high heat until very hot but not smoking. Add fillets. Reduce heat to medium-high and cook fillets, without moving them, until the bottoms are golden brown, about 4 minutes.

Carefully turn the fish and cook until fish is opaque and flakes easily, 2 to 3 minutes more. Return artichoke mixture to the pan and warm a minute or two.

To serve: spoon 1/2 cup of the artichoke mixture onto each serving plate and top with a fish fillet. Garnish with basil.

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Italy’s Treasures – Giuseppe Verdi

Giuseppe_Verdi00

This year marks the 200th anniversary of the birth of one of the greatest Italian composers of all time. Giuseppe Verdi was responsible for some of the best operas, which are still widely known and revered today: La Traviata, Aida and Rigoletto, to name just a few. Verdi dominated the Italian opera scene after the eras of Bellini, Donizetti and Rossini. His works are frequently performed in opera houses throughout the world and some of his themes have long since taken root in popular culture.

Verdi was born to Carlo Giuseppe Verdi and Luigia Uttini in Le Roncole, a village in the province of Parma (Emilia-Romagna region) in Northern Italy. When he was still a child, Verdi’s parents moved from Le Roncole to a nearby village, Busseto, where the future composer’s education was greatly facilitated by visits to the large library belonging to the local Jesuit school. It was in Busseto that he was given his first lessons in composition. Verdi went to Milan when he was twenty to continue his studies. He took private lessons in music and voice while attending operatic performances and concerts. Eventually, he decided to pursue a career in theater composition.

After his studies, Verdi returned to Busseto, where he became the town music master and gave his first public performance at the home of Antonio Barezzi, a local merchant and music lover who had long supported Verdi’s musical ambitions. Because he loved Verdi’s music, Barezzi invited Verdi to be his daughter Margherita’s music teacher and the two soon fell deeply in love. They were married in May 1836 and Margherita gave birth to two children. Unfortunately, both died in infancy while Verdi was working on his first opera and, shortly afterwards, Margherita died of encephalitis at the age of 26. Verdi adored his wife and children and was devastated by their deaths.

His first opera, Oberto, performed at La Scala in November 1839, was successful and La Scala’s impresario, Bartolomeo Merelli, offered Verdi a contract for three more works.
It was while he was working on his second opera, Un giorno di regno, that Verdi’s wife died. The opera was a failure and he fell into despair, vowing to give up musical composition forever. However, Merelli persuaded him to write Nabucco and its opening performance in March 1842 made Verdi famous. It follows the plight of the Jews as they are assaulted, conquered and subsequently exiled from their homeland by the Babylonian King Nabucco. The historical events are used as background for a romantic and political plot. The best-known piece from the opera is the “Chorus of the Hebrew Slaves”.

A period of hard work – producing 14 operas – followed in the next fifteen years. These included I Lombardi in 1843, Ernani in 1844 and, for some, the most original and important opera that Verdi wrote, Macbeth (1847). It was Verdi’s first attempt to write an opera without a love story, breaking a basic convention of 19th-century Italian opera.

Nabucco

Nabucco

Sometime in the mid-1840s, Verdi “formed a lasting attachment to the soprano Giuseppina Strepponi who was to become his lifelong companion”. Their cohabitation before marriage was regarded as scandalous in some of the places they lived and eventually Verdi and Giuseppina married. In 1848, Verdi bought an estate two miles from Busseto. Initially, his parents lived there, but after his mother’s death in 1851, he made the Villa Verdi at Sant’Agata his home, which it remained until his death.

Rigoletto

Rigoletto

During this time, Verdi created one of his greatest masterpieces, Rigoletto, which premiered in Venice in 1851. Based on a play by Victor Hugo (Le roi s’amuse), the opera quickly became a great success. There followed the second and third of the three major operas of Verdi’s “middle period”: in 1853 Il trovatore was produced in Rome and La traviata in Venice. The latter was based on Alexandre Dumas’ play, The Lady of the Camellias, and became the most popular of all of Verdi’s operas worldwide. You can listen to the drinking song, “Brindisi” from La Traviata, in the video below performed by two of my favorite opera singers, Dame Joan Sutherland and Luciano Pavarotti.

In 1869, Verdi was asked to compose a section for a requiem mass in memory of Gioachino Rossini, as part of a collection of sections composed by other Italian contemporaries of Rossini. The requiem was compiled and completed, but was cancelled at the last minute. Five years later, Verdi reworked his “Libera Me” section of the Rossini Requiem and made it a part of his Requiem Mass, honoring the famous novelist and poet Alessandro Manzoni, who had died in 1873. The complete Requiem was first performed at the cathedral in Milan in May 1874.

Verdi’s grand opera, Aida, is sometimes thought to have been commissioned for the celebration of the opening of the Suez Canal in 1869 and there had been a plan to inaugurate an opera house as part of the canal opening festivities, but Verdi turned down an invitation to write an “ode” for the new opera house. In 1869, the organizers approached Verdi (this time with the idea of writing an opera), but he again turned them down. When they warned him that they would engage the services of Charles Gounod and Richard Wagner, Verdi began to show considerable interest and agreements were signed in June, 1870.

Aida

Aida

Teresa Stolz was associated with both Aida and the Requiem, as well as, a number of other Verdi roles. The role of Aida was written for her and she performed the opera at the European premiere in Milan in February 1872. She was also the soprano soloist in the first and in many later performances of the Requiem. After Giuseppina Strepponi’s death, Teresa Stolz became a close companion of Verdi until his death.

In 1879 the composer-poet Boito and the publisher Ricordi pleaded with Verdi to write another opera. He worked slowly on it, being occupied with revisions of earlier operas, and completed the opera seven years later. This opera, Othello, his most powerful and tragic work, a study in evil and jealousy, is notable for the increasing richness of detail in the orchestral writing. Verdi’s last opera, Falstaff, whose libretto was also by Boito, was based on Shakespeare’s Merry Wives of Windsor and Henry IV, Part 1 with Victor Hugo’s translation. It was an international success and is famous for being one of the world’s best comic operas.

Othello

Othello

While staying at the Grand Hotel et de Milan, Verdi suffered a stroke on January 21, 1901. He gradually grew more feeble and died nearly a week later. Arturo Toscanini conducted a combined orchestra and choir composed of musicians from throughout Italy at Verdi’s funeral service in Milan. To date, it remains the largest public assembly of any event in the history of Italy.

Completing 25 operas throughout his career, Verdi continues to be regarded as one of the greatest composers in history. His works are noted for their emotional intensity, tuneful melodies and dramatic characterizations. He transformed the Italian opera, with its traditional staging, old-fashioned librettos and emphasis on vocal displays, into a unified musical and dramatic entity. As Verdi matured he played with the expectations of listeners, who expected scenes to unfold in familiar patterns. Instead, he would break off an aria and transition into a charged recitative or blur distinctions between forms and styles to make the music responsive to the dramatic moment and the text. The music of Verdi, one of Italy’s most outstanding composers, makes up some of classical music’s most timeless treasures and his operas are among those most frequently produced in the world today.

Busseto's Tribute to Verdi

Busseto’s Tribute to Verdi

Emilia Romagna

Verdi lived in Busetto in the heart of the Italian province of Parma, in Emilia-Romagna. When one thinks of luxurious Italian food, it is usually classic Emilia Romagna cuisine. The area is known for its flavorful produce dishes. Bright green asparagus is served with Parmigiano Reggiano and melted butter. The sweet chestnut, known as Marrone di Castel Rio, comes from Emilia Romagna, as do porcini mushrooms. Local shallots and olive oil pressed from local olives are prized for their quality. Pasta is a favorite food in the region. While polenta, rice and gnocchi were staples in Emilia Romagna cooking, fresh egg pasta is now more popular. Most areas consider tagliatelle their favorite shape and serve it with ragù. Recipes also include tortelli, or large pasta squares, filled with ricotta and greens and served with melted butter.

In addition to the Romagnola breed of cattle, rabbit, game birds and poultry are eaten. Wild duck and tomatoes are stewed with herbs, white wine and served with risotto. Cappone ripieno, or roasted capon, is stuffed with with a marsala flavored veal and ham filling. Other popular meats include pork, lamb and mutton. Proscuitto di Parma and fresh fruit are served together for a refreshing appetizer.

Emilia is well known for Parmigiano Reggiano, but the Grana Padano and Provonole Valpadana are also extremely high quality. Cheeses are used young, while sweet, or aged to develop a sharper flavor for grating. Ravaggiolo and squaquarone are also creamy piquant cheeses used in cooking. After so many rich dishes, it’s appropriate that many Emilia Romagna desserts are based on fresh fruit. Melons, stone fruits, berries and pears are most often served.

crostini di polenta with moules

Toasted Polenta with Mussels

You can use any seafood to top the polenta. The same combination may be successfully used in bruschetta or crostini recipes.

Ingredients

  • 1 ½ cups polenta
  • 1 tablespoon olive oil
  • 1 lb mussels, steamed and removed from the shell
  • 3 cloves garlic
  • 1/2 cup white wine
  • Olive oil for brushing

For the tomato sauce:

  • 1 tablespoon olive oil
  • 1 onion
  • 3 cloves garlic
  • Fresh basil
  • 1 – 26-28 can diced Italian tomatoes
  • Salt and pepper

For the green sauce:

  • 1 cup green parsley, chopped
  • 1 clove garlic
  • 1 tablespoon capers
  • 1/4 cup pitted green olives
  • 1/4 cup extra virgin olive oil

Directions

Cook the polenta in salted water with the olive oil, in proportions according to package directions. You want a thick polenta, not thin. Pour the polenta into a loaf pan and leave it to set overnight; or for at least two hours.

The next day, cut the loaf into slices. Place the slices on a wooden board and brush with some olive oil. Next arrange the slices, oiled side down, on a greased oven rack. Brush the other side with olive oil.

Bake in 200°C/390°F oven until golden brown on top, for about 30 minutes. Then remove from the oven; let it cool.

Meanwhile prepare the mussels and sauces.

In a skillet heat the olive oil; add chopped garlic and the mussels. Then add the wine and let it cook until all liquids evaporate.

To cook the tomato sauce:

Heat the olive oil in a saucepan; add chopped onion and sauté until golden. Next add chopped garlic. Stir and sauté briefly, then add the canned tomatoes. Lower the heat and cook until the liquid evaporates and the sauce thickens.

Remove from heat and let the sauce cool slightly. Then place it in a food processor and blend with a small bunch of fresh basil, salt and pepper.

To make the green sauce:

Place all ingredients for the sauce in a food processor. Blend until fairly smooth.

Carefully remove the polenta slices from the rack and arrange on a serving platter. Top with the tomato sauce and green sauce. Then arrange the mussels on top. Serve warm.

tagliatelle

Tagliatelle with Chestnuts, Pancetta and Sage

Ingredients

  • 3 ounces pancetta (Italian unsmoked cured bacon), chopped (1 cup)
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons finely chopped fresh sage
  • 8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)
  • 8 ounces dried flat egg pasta such as tagliatelle or fettuccine
  • 2 ounces finely grated Parmigiano-Reggiano (1 cup)
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely chopped fresh flat-leaf parsley

Directions
Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, 2 to 3 minutes. Add garlic, 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.

Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 cup of pasta cooking water, then drain pasta in a colander and add to the pancetta mixture in the skillet. Add the reserved cooking water along withthe  cheese and butter and cook, tossing constantly, over high heat until pasta is well coated, about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

parma pork

Pork Tenderloin Prosciutto Parma

Serve with broccoli rabe. Try to purchase authentic Italian Prosciutto di Parma and Parmigiano-Reggiano for this dish—even though it is more costly, the superior flavor is worth the expense.

10 servings

Ingredients

  • 2 teaspoons fresh sage, finely chopped
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 pork tenderloins, (1-1 1/4 pounds each), trimmed
  • 4 thin slices Italian Parma ham, (Prosciutto di Parma), divided
  • 1 cup freshly grated Parmigiano-Reggiano cheese, divided
  • 3 teaspoons extra-virgin olive oil, divided

Directions

Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
Preheat oven to 450°F.

Butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Working with one tenderloin at a time, lay it on a cutting board. Holding the knife blade flat, so it’s parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180°. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the 2 cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick.

Cover each butterflied tenderloin with 2 of the prosciutto slices, then spread 1/2 cup Parmigiano-Reggiano over the ham, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string.

Lightly brush the roasts all over with 1 1/2 teaspoons oil, then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.

Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145°F, 15 to 20 minutes. Transfer to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.

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