Healthy Mediterranean Cooking at Home

Monthly Archives: October 2015

casertacover

The province of Caserta is in the Campania region of Italy located 40 kilometres (25 miles) north of Naples. It is an important agricultural, commercial and industrial area. The Roccamonfina Regional Park is the location of an extinct volcano whose eruptions shaped this region long ago. It is an ideal habitat for the chestnut forests, vineyards and olive groves that are found in the area.

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Festivals and fairs that marry both the sacred and the pagan recall the history, culture and traditions of Caserta Province – in particular, the Sagra delle Pallottole, a food festival held every year in San Leucio. The event features a historic procession in which participants wear traditional clothing and the local women prepare and serve potato croquettes. Exhibits, events, concerts and the famous float parade all enliven the streets in celebration of one of the most colorful times of the year, Carnevale.

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The cuisine of Caserta is made of simple recipes using local products.

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Buffalo mozzarella is produced with craftsmanship in this province. It is often made into different shapes: round, braided, knotted or small balls. The water buffalo milk is also used to make butter and other cheeses such as, burrino, burrata, smoked provola and fresh or dried ricotta. Salaprese is a sheep’s milk cheese that is not matured but eaten right after having absorbed the salt. It tastes fresh and sweet, with a strong hint of sheep’s milk.

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Local farms supply meat used to prepare cold cuts such as capicollo, prosciutto di Monte, pancetta tesa and the filet, Vairano Patenora. The province is also famous for its salsiccia, a sausage seasoned in special terra-cotta vases.

The Campanella artichoke, porcini mushroom, the many varieties of apple, the golden plum and the chestnut are all delicacies that distinguish the local cuisine.

Desserts consist of honey and walnut biscuits; pigne are glazed sweets and a pastry called serpentone that is stuffed with honey and walnuts.

The wine list is long as well and includes Asprinio di Aversa, Falerno del Massico and Galluccio, all labeled DOC.

Culinary Specialties of Caserta

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Mozzarella di Bufala Salad

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Ingredients

  • Buffalo mozzarella (1 large ball for every 2 servings)
  • Breadcrumbs
  • All purpose flour
  • Salt & pepper
  • 2 eggs
  • Olive oil for frying
  • Mixed salad greens

Sauce

  • 1 large red bell pepper
  • 1/3 cup mascarpone cheese
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove
  • 1 small chili pepper
  • Handful of basil leaves, plus extra for garnish

Directions

Make the sauce first.

Grill the red pepper, turning it often until it starts to char evenly on all sides. When cool enough to handle, peel away the skin, cut open the pepper and clean out the seeds and any pulp. Cut the flesh into smaller pieces and place in a food processor along with the oil, chili pepper, garlic, basil, salt and mascarpone. Process until smooth. Taste and correct for salt. Place in the refrigerator to thicken while you prepare the other ingredients. Remove the sauce about 5 minutes before serving and give it a good stir.

Tip: You can make the sauce in advance to save time. It will keep for a few days. If you want a thicker sauce, leave out the olive oil.

Prep the mozzarella.  

Set out a plate for flour and another for the breadcrumbs. Beat the eggs in a shallow bowl. Drain the mozzarella and slice each ball in half. Gently pat both sides of the slices dry with a paper towel. Dredge each piece of cheese in the flour, then the egg and then the breadcrumbs, making sure to cover the cheese entirely; set aside on waxed paper. Repeat until all the cheese is breaded. Depending on how many cheeses you are using, you may need more breading ingredients.

You can serve all the cheese on one platter with the salad or as individually plated servings. Arrange the salad greens accordingly.

Heat the olive oil. You want at least an inch of cooking oil, so use a small pan and fry the cheese in batches. Gently slide the slices into the oil. They are ready to turn over after about 3 minutes, or when the bottom has turned golden brown and firm. Gently turn them and cook for another 3 minutes. When golden and crunchy on all sides, transfer the cheese to paper towels to drain and lightly salt them.

Let them cool slightly, but be sure to serve them warm-hot. You can also slice them in half. Drizzle the pepper cream sauce directly over the cheese and garnish with fresh basil leaves.

Linguine with Colatura di Alici and Erbe di Campo

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Ingredients

  • 1 lb (500 gr) linguine
  • 1 ½ lbs (700 gr) wild greens or broccoli rabe
  • 3-4 cloves of garlic
  • 1 tablespoon colatura di alici (Italian anchovy sauce)
  • 4 tablespoons extra virgin olive oil
  • Salt to taste
  • 1 teaspoon chili flakes

Directions

Wash and clean the broccoli rabe and cut them into 2-inch pieces; set aside.

In a large pan, sauté the garlic in the olive oil until lightly golden, add the broccoli and season with salt. Cook over medium heat until the broccoli is tender, then remove the pan from the heat.

Place a pot of salted water on the stove and bring to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the pasta cooking water.

Once the pasta is cooked, drain it and add it to the pan with the broccoli. Toss the mixture over low heat, add the colatura and chili; toss again to coat the pasta evenly.

Add a couple of ladles of pasta cooking water to create a creamier sauce. Serve hot.

Salt Cod Baked in Spicy Tomato Sauce

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Ingredients

  • 2 pounds (900 g) thick salt cod fillets
  • 1 clove garlic, crushed
  • 1 tablespoon olive oil
  • 1 teaspoon hot red pepper flakes (chili)
  • 2 tablespoons chopped fresh parsley
  • 2 cans (each 12 ounces; 340 g) Italian plum tomatoes, pureed
  • 1/2 teaspoon sugar
  • 2 teaspoons dried oregano
  • Vegetable oil for frying
  • All-purpose flour for dredging
  • Coarse salt and freshly ground pepper

Directions

Salt cod must be soaked overnight before cooking to remove the salt. Place it in a bowl with cold water to cover and soak for 24 hours, changing the water three or four times.

If you’re in a hurry, try the quick-soak method. Rinse the cod under cold running water for 15 minutes. Place it in a pan with cold water to cover and gradually bring to a boil. Drain the fish and rinse in cold water. Repeat the boiling and rinsing process two or three times.

Cut the cod into 4 x 1 1/2-inch (10 X 4-cm) pieces, then pat dry with paper towels and set aside.

Preheat the oven to 350 degrees F (180 C).

Sauté the garlic in the olive oil until golden. Remove the skillet from the heat and add the hot pepper flakes and parsley. Stir, then replace the skillet on the stove. Add the tomatoes, sugar, salt, pepper and oregano. Simmer 5 minutes and set aside. Remove and discard the garlic.

Heat the vegetable oil in another skillet over moderate heat. When a cube of bread browns in about 1 minute, the oil is ready for frying. Flour the cod fillets lightly and fry until golden on both sides. Drain on paper towels.

Arrange the cod fillets in a bake-and-serve dish and cover with the tomato sauce. Bake for 20 minutes.

Limoncello Sorbet Cups

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Ingredients

  • 2 cups water
  • 1 ¼ cups sugar
  • 1/2 cup fresh lemon juice
  • 1/2 cup limoncello
  • Lemon zest from two lemons
  • 1 pinch salt
  • Lemon cups (1 hollowed out lemon  per serving)

Directions

Bring the water and sugar just to a boil in a sauce pan, stirring frequently, until you have a thick, clear syrup. Turn off the heat and let cool.

Transfer the syrup to a bowl and add the lemon juice, lemon zest, limoncello and salt. Stir well and transfer to a ceramic baking dish or plastic container, cover and freeze for at least 3 hours.

Check the sorbet periodically and move it around with a fork. When ready, scrape the sorbet with a fork; then use an ice cream scoop to serve.

To make the lemon cups:

Slice ¾ of an inch off the stem side of the lemons. Using a paring knife and teaspoon, carefully cut and scoop out the lemon pulp. Do this over a bowl so you can save the juice. Slice about ¼ inch from the bottom of the lemons, so they will stand.

Freeze the cups along with the sorbet. When the sorbet is ready, fill the cups and place them back in the freezer until serving. You can make a batch of several sorbet cups in advance.

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The best way to get the freshest fish available is to simply ask. Ask your local market what’s fresh today? This will sometimes require being flexible about the kind of fish you cook. Fresh fish always tastes better. The freshest fish will smell of the sea (briny) but not fishy; the gills should be bright and moist; the meat firm and springy; and the scales should not be dull or flake off easily.

Fish come in three basic varieties:

  • White fish — cod, grouper, sole and haddock, etc. These fish have translucent skin that turns an opalescent white when cooked. This type of fish is good for sauteing and baking.
  • Meaty fish — salmon, trout, tuna and sardines, among others. Meaty fish are oilier and thicker than other varieties and contain good oils (omega 3 fatty acids). They are often grilled.
  • Shellfish — lobster, shrimp, scallops, mussels, clams, mussels and oysters. Shellfish can be cooked almost any way and served hot or cold.

Resist the temptation to cook fish until it flakes. Fish is done when the color turns from translucent to opaque (white) or has reached 140°F on an instant read thermometer, otherwise, you run the risk of overcooking it.

If you buy fresh seafood, use it the same day or freeze it immediately. If frozen, thaw in the refrigerator overnight, never on the kitchen counter. Rinse fish in cold water, drain and pat dry with paper towels.

Almond-Crusted Fish

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Serves: 4

Ingredients

  • 2 tablespoons minced red onion
  • 1/4 teaspoon sea salt
  • 1/4 cup coarsely chopped green pimento-stuffed olives
  • 1/4 cup chopped 
fresh flat-leaf parsley
  • 1 tablespoon chopped 
drained capers
  • 1 tablespoon red wine vinegar
  • 2 tablespoons plus 4 tsp extra-virgin olive oil, divided
  • Four 5-oz skinless white fish fillets (cod, grouper, catfish, sea bass, halibut, grouper, haddock, snapper, etc.)  about ¾ inch thick
  • 1 large egg white, 
lightly beaten
  • 1/4 cup sliced unsalted almonds

Directions

In a medium bowl, combine the minced onion, olives, parsley, capers, vinegar and the 2 tablespoons olive oil; set aside.

Brush the top (skinless side) of the fish with egg white. Press almonds evenly over the top of the fish.

In a very large skillet on medium, heat the remaining 4 teaspoons of oil. Add the fish, crusted side down and cook until the almonds are toasted, 
2 to 3 minutes. Carefully turn the fish with a wide spatula and continue cooking until the fish is cooked through, 
3 to 4 minutes.

Remove the fish to a serving platter and spoon the olive mixture on top.

Parchment-Baked Fish

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Serves: 1

Ingredients

  • One 6-oz fish fillet
  • 1 teaspoon olive oil
  • 1 medium clove garlic, minced
  • Ground black pepper, to taste
  • 3 sun-dried tomatoes, chopped
  • 2 thin slices red onion
  • 1/2 small fennel bulb, cored and thinly sliced
  • 4 Kalamata, pitted and thinly sliced
  • 1/4 teaspoon red pepper (chili) flakes, or to taste
  • 2 large sprigs rosemary

Directions

Preheat the oven to 400°F.

Tear off 1 piece of parchment to form a square large enough to enclose the fish. Place the parchment on a baking dish and place the fish in the center of the square. Drizzle with oil, then rub in the garlic and season with black pepper. Sprinkle sun-dried tomatoes over the top.

Arrange onion slices over the fish and top with the fennel and olives. Sprinkle with red pepper flakes and lay rosemary sprigs on either side of the fish, tucking them firmly against the fish.

Grasp the top and bottom edges of the paper parallel to the work surface and bring them together up over the fish, pinching together at the top. Fold over by about 1 inch, then continue folding down, leaving about 1/2 inch of space above the fish to allow for steam. Fold each side toward center until about 1/4 inch from fish.

Place the baking dish in the oven and cook for 12 to 15 minutes, depending on the  thickness of the fish. Remove the baking dish from the oven and place the pouch on a serving dish or plate. Carefully unfold parchment to allow steam to escape and serve immediately.

Fish Florentine

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Serves 2

Ingredients

  • Two 5-oz fish fillets
  • 5 grape tomatoes, sliced
  • 1 clove garlic, thinly sliced
  • 1 tablespoon chopped fresh Italian-leaf parsley
  • Juice of 1/2 lemon
  • 2 large shallots, finely diced
  • 1 tablespoon olive oil
  • 8 oz. baby spinach
  • 1/4 cup feta cheese

Directions

Preheat the oven to 350°F.

Place the fish and the tomatoes in a glass baking dish. Sprinkle garlic and parsley over the top and squeeze the lemon juice over the fish. Cover with foil and bake for 15 to 20 minutes, until the fish is opaque and registers 140°F on an instant read thermometer.

In a medium skillet over medium-high heat, sauté shallots in oil for 1 minute. Reduce the heat to medium and add the spinach, cooking until wilted, about 5 minutes. Stir in the feta cheese and heat until melted and evenly distributed.

To serve, place 3/4 cup of the spinach-feta mixture on each plate and place 1 fillet and half the tomatoes on top of each serving.

Poached Fish In Tomato Sauce

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4 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic thinly sliced
  • 1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes (chili)
  • One 14.5-oz. can whole peeled tomatoes, drained
  • 1/4 cup dry white wine
  • 2 bay leaves
  • Pinch of saffron threads
  • Kosher salt and freshly ground black pepper
  • Four 5-oz. skinless cod, bass, flounder, etc. fish fillets

Directions

Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often (garlic should not brown), about 2 minutes.

Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron and ½ cup water. Bring to a boil, reduce heat and simmer, 5 minutes; season to taste with salt and pepper.

Reduce heat to medium-low; season fish with salt and pepper and place in the skillet with the poaching liquid. Cover and cook at a bare simmer until fish is opaque throughout, about 5–7 minutes and the fish registers 140°F on an instant read thermometer. (Thicker pieces will take longer to cook).

Gently transfer fish to individual shallow bowls and spoon poaching liquid over.

Fish Baked in Phyllo Pastry

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This recipe makes a great entree for company.

Serves 6

Ingredients

  • Six 5 ounce fish fillets
  • 4 ounces reduced fat cream cheese, softened
  • 4 ounces crab meat
  • 1/4 cup onion, finely chopped
  • 2 tablespoons chopped fresh flat leaf parsley
  • Salt and pepper
  • 12 sheets phyllo pastry
  • 2 tablespoons olive oil
  • 8 tablespoons butter, melted
  • Hot sauce to taste

Directions

In a mixing bowl gently combine the crab, cream cheese, onion, parsley, salt, pepper and a few shakes of hot sauce.

Divide the stuffing evenly on top of each fillet and pat it flat with a spatula.

Heat the olive oil in a skillet and brown the fish fillets on the side without the stuffing.

Remove 2 sheets of phyllo pastry from the roll and cut them in half. Lightly brush each piece with melted butter and stack them together.

Place a fish fillet on top of the phyllo layer and fold the pastry over the fish so it is completely covered and the edges are sealed.

Repeat the process with the remaining 5 fish fillets and pastry. Place the fish packets on a platter and refrigerate until it is time to cook them.

Preheat the oven to 350 degrees F and bake 20-25 minutes until the pastry is puffed and golden.


healthypastacover

Yes, pasta is healthy!

Pasta makes the perfect delivery system for the healthy foods you should have each day. Pair pasta with a variety of nutrient-dense foods and create meals that you can feel good about. Fiber-filled vegetables and beans, heart healthy fish and monounsaturated oils, antioxidant-rich tomato sauce and protein-packed cheeses, poultry and lean meats are all nutrient dense foods.

Carbohydrates like pasta provide glucose, the crucial fuel for your brain and muscles.  Pasta is an excellent source of complex carbohydrates, which provide a slow release of energy.  Unlike simple sugars that offer a quick boost of energy, pasta helps sustain energy.

Pasta is very low in sodium and enriched varieties provide a good source of several essential nutrients, including iron and several B-vitamins.  Whole wheat pasta can provide up to 25% of daily fiber requirements in a one cup portion. Enriched pasta is also fortified with folic acid – essential for women of child-bearing age.  FDA regulations require enriched grain products to contain this important vitamin.  A serving of dry pasta supplies the equivalent of roughly 100 micrograms of folic acid or 25% of the recommended daily intake.

Pasta meals are central to the Mediterranean Diet, not only because they are tasty, inexpensive and easy to prepare, but because they are the perfect way to highlight and complement many of the other healthy foods in this diet. The New England Journal of Medicine reported that the Mediterranean Diet reduces the risk of death from heart disease and cancer and it is one of the most recognizable successful diets.

So here is how to keep your pasta healthy:

Farfalle with Zucchini and Butternut Squash

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This pasta dish makes a great meatless Monday dinner option.

6 servings

Ingredients

  • 1 lb farfalle (bow-ties) pasta
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons fresh oregano, chopped
  • 1 butternut squash, diced into 1 inch pieces
  • 2 zucchinis, sliced into half moons
  • Salt
  • Pepper
  • 1/3 cup grated Pecorino cheese

Directions

Bring a large pot of water to a boil and cook the pasta al dente according to the package directions. Reserve one cup of the pasta water.

Heat the olive oil in a large skillet over medium heat. Add the garlic and oregano and sauté for 1-2 minutes.

Add the butternut squash and sauté for another 6-8 minutes, or until lightly browned and softened.

Add the zucchini and sauté for 1-2 minutes. Season with salt and pepper to taste.

Add 1 cup of the pasta cooking liquid to the vegetables and bring to a simmer.

Toss the drained pasta with the sauce and cheese.

Chicken Fettuccine in Parmesan Cream Sauce

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4 servings

Ingredients

  • Non-stick olive oil spray
  • 10 ounces skinned and boned chicken breast, cut into 1-inch long strips
  • 2 tablespoons plus 2 teaspoons butter
  • 4 garlic cloves, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups reduced fat milk
  • 1 1/2 ounces Parmesan cheese, grated
  • 1/4 teaspoon each salt, white pepper and ground nutmeg
  • 8 oz. dried fettuccine
  • 2 cups broccoli florets, blanched or frozen florets, defrosted and drained on paper towels

Directions

Cook pasta al dente according to package directions. Drain.

Spray a 10-inch nonstick skillet with nonstick olive oil spray, add the 2 teaspoons of butter and heat over medium-high heat for 1 minute; add chicken and cook, stirring occasionally, until cooked through, about 3 minutes. Remove chicken from the skillet; set aside and keep warm.

In the same skillet melt remaining butter over medium-high heat; add garlic and cook, stirring frequently, until softened, about 1 minute. Sprinkle butter with flour and cook, stirring constantly with wire whisk, for 1 minute. Continuing to stir, slowly add the milk; cook until bubbly and thickened, about 3 minutes.

Add cheese, salt, pepper and nutmeg to the milk mixture; stir until the cheese is melted. Add cooked fettuccine, broccoli and reserved chicken; reduce heat to low and toss until all ingredients are evenly coated with the sauce and heated through.

Pasta with Eggplant Olive Sauce

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6 servings

Ingredients

  • 1 medium eggplant
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • One 28 – ounce can Italian-style tomatoes, cut up, undrained
  • One 6 – ounce can Italian-style tomato paste
  • One 4 – ounce can (drained weight) sliced mushrooms, drained
  • 1/4 cup dry red wine or beef broth
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried oregano, crushed
  • 1/2 cup pitted kalamata olives or pitted ripe olives, sliced
  • 2 tablespoons snipped fresh parsley
  • Salt
  • Ground black pepper
  • 8 oz. penne pasta
  • 1/3 cup grated or shredded Parmesan cheese
  • 2 tablespoons pine nuts, toasted

Directions

Peel eggplant, if desired; cut eggplant into 1-inch cubes.

Heat oil in a large saucepan and add the eggplant, onion and garlic. Cook until the eggplant begins to brown.

Add undrained tomatoes, tomato paste, mushrooms, wine or broth, the water and oregano.

Bring to a boil, lower heat to a simmer with the saucepan cover ajar and cook for about an hour or an hour and a half or until the sauce thickens.

Stir in olives and parsley. Season to taste with salt and pepper.

Cook pasta al dente according to package directions. Drain.

Mix the cooked pasta into the eggplant sauce; add the Parmesan cheese and toasted pine nuts. Serve.

Herbed Shrimp Linguini

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4 servings

Ingredients

  • 1 pound fresh or frozen peeled, deveined medium shrimp
  • 8 ounces dried linguini or spaghetti
  • 1/4 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons snipped fresh rosemary, plus additional for a garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper

Directions

Thaw shrimp, if frozen. Rinse shrimp and set aside.

Cook pasta al dente according to package directions. Add the shrimp to the pasta water the last 3 minutes of cooking.

Drain well and place in a large pasta bowl. Add 2 tablespoons of the cheese, the garlic, olive oil, snipped rosemary, salt and black pepper and toss until well coated.

Sprinkle evenly with the 2 tablespoons remaining cheese and garnish with additional rosemary leaves. Serve immediately.

Rigatoni With Roasted Cauliflower and Sun-Dried Tomatoes

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6 servings

Ingredients

  • 12 oz rigatoni pasta
  • ½ medium head cauliflower (about 1 pound), cut into florets
  • ½ cup sliced sun-dried tomatoes, packed in oil and drained
  • 1 medium red onion, cut into 1/4-inch wedges
  • 2 sprigs fresh thyme
  • 2 tablespoons sun-dried tomato oil from the jar
  • Kosher salt and black pepper
  • 2 ounces grated Pecorino cheese (about 1/2 cup), plus more for serving

Directions

Heat oven to 450° F.

On a large rimmed baking sheet, toss the cauliflower and onion with the thyme, sun-dried tomato oil and 1/4 teaspoon each salt and pepper.

Roast, tossing the vegetables once halfway through cooking, until golden brown and tender, 15 to 20 minutes.

Cook the pasta al dente according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.

Add the roasted vegetables, sun-dried tomatoes, Pecorino cheese and ½ cup of the reserved pasta cooking water to the pasta.

Toss to combine (add more cooking water if the pasta seems dry). Serve sprinkled with additional Pecorino cheese.


 

Adding just a splash of white wine to a pan of littleneck clams being simmered in butter, garlic, shallots and cream. Shallow dof, focus on the wine and clams in the front.

Adding wine to your favorite recipe can add wonderful flavor—but too much or the wrong style wine can also ruin the taste of the dish. Wine contains sugars, acids and tannins and each of these tastes may be noticeable in your finished recipe.

A very dry wine has very few natural sugars remaining and is usually higher in alcohol. In contrast, the sweeter wines contain a larger amount of natural sugar from the grapes.

Acid is a term used to describe both red and white wines and it refers to the sharp bite in the wine (much like you would experience with lemon juice or vinegar). Acid can help bring out the natural flavors in a mild food, such as fish (this is why fish is often served with a wedge of lemon). To maintain a balance, check your recipe for acidic ingredients like lemon juice or vinegar and cut back to make room for the acid in the wine.

Tannins are generally found in red wines and refers to the bitter element in the wine (similar to the bitterness you’ll find in a strong cup of tea). The tannins in red wine pair well with strongly flavored dishes and hearty foods, like steak.

Red or White?

Use the type of wine in the recipe that you would serve with the dish you are making. Unless you’re serving a rare or expensive wine, buy an extra bottle and use it in the recipe.

Generally, it’s thought that a light-flavored wine goes best with delicately flavored foods. It would follow that a bold-tasting wine might do well in a boldly flavored dish. For example, a dish heavily spiced usually needs a full-bodied red wine to stand up to it. One with a light or creamy sauce calls for a drier, light white wine.

When you’re making a red wine reduction sauce, watch out for the wine’s tannins, as they can become harsh in this type of recipe.

Read the bottle to find out what flavors are present in the wine, then you can be sure that it will work well with the same flavors in your recipe. The most important thing to remember is that if you like drinking it, you’ll like the flavor that it will add to your food. For deeper flavors, experiment with fortified wines like Port, Sherry, Madeira and Marsala.

Here are some recipes that use wine in a variety of ways.

Mussels in White Wine

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Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • Kosher salt, freshly ground pepper
  • 2 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 4 pounds mussels, de-bearded, scrubbed
  • 2 teaspoons fresh thyme leaves
  • Italian country-style bread (for serving)

Directions

Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.

Add mussels and 1/2 cup water to the pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10–12 minutes.

Ladle mussels and broth into shallow bowls and top with thyme; serve with bread.

Pasta all’Amatriciana

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8 servings

Ingredients

  • Two 28-ounce cans whole peeled tomatoes
  • 1 medium onion, finely chopped
  • 4 ounces guanciale (salt-cured pork jowl), finely chopped
  • 4 ounces pancetta (Italian bacon), finely chopped
  • 1/4 cup olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup tomato paste
  • 1 cup dry white wine
  • 1 teaspoon sugar
  • Kosher salt, freshly ground pepper
  • 1 pound penne or other tube-shaped pasta
  • Finely grated Pecorino or Parmesan

Directions

Purée tomatoes with juices in a blender; set aside. Cook onion, guanciale, pancetta, oil, red pepper flakes and 1/2 cup water in a large heavy pot over medium-high heat, stirring occasionally, until the water is evaporated and fat begins to render, 8–10 minutes.

Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half, 5–8 minutes.

Add tomatoes and bring to a boil. Cover pan partially with a lid, reduce heat, and simmer until the meat is tender and flavors are melded, 40–45 minutes. Add sugar and season with salt and pepper.

When the sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.

Add pasta to the sauce and toss to coat. Serve topped with Pecorino.

Red Wine-Braised Brisket

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10–12 Servings

Ingredients

  • One 5-lb. untrimmed flat-cut brisket
  • Kosher salt, freshly ground pepper
  • 2 tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 3 celery stalks with leaves
  • 5 garlic cloves, smashed
  • 6 sprigs thyme
  • 2 bay leaves
  • One 28-oz. can whole peeled tomatoes
  • 1 tablespoon tomato paste
  • One 750ml bottle full-bodied red wine
  • 8 carrots, peeled and cut in half

Directions

Preheat oven to 350°F. Season brisket with salt and pepper. Heat oil in a large ovenproof pot with a cover over medium-high. Cook brisket, turning occasionally, until browned all over, 8–10 minutes; transfer to a plate. Discard the fat in the pot.

Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste and wine in the pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover the pot and braise in the oven, spooning the braising liquid over the brisket every 30 minutes, until meat is fork-tender, 3–3 1/2 hours.

Uncover the pot and place the carrots around the brisket Return the pot to the oven uncovered and cook until the carrots are tender, the top of the brisket is browned and crisp, and the sauce has thickened, about 30 minutes. Skim fat from the surface of the sauce; discard. Remove brisket from the pot and slice against the grain, Serve with the braising sauce and carrots.

Chicken Thighs Cooked in White Wine

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4 servings

Ingredients

  • 1 tablespoon olive oil
  • 8 chicken thighs
  • Kosher salt and freshly ground black pepper
  • 4 shallots, sliced
  • 4 cloves garlic, peeled, crushed
  • 4 sprigs thyme
  • 3/4 cup dry white wine
  • 2 cups low-sodium chicken broth

Directions

Preheat oven to 425°F. Heat oil in a Dutch oven or other heavy-lidded pot over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.

Add shallots and garlic to the pot and cook, stirring often, until beginning to soften, about 2 minutes. Add thyme and white wine; bring to a boil, reduce heat, and simmer until reduced, about 4 minutes.

Return chicken, skin side up, to the pot; add broth, bring to a simmer, cover, and transfer to the oven. Braise until the chicken is cooked through and tender, 20–25 minutes. Uncover; continue to cook in the oven until the skin begins to crisp, 8–10 minutes longer.

Braised Lamb Shanks

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8 servings

Ingredients

Lamb Shanks

  • 6 lbs. lamb shanks (6–8 shanks, depending on size), trimmed
  • 2 tablespoons kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon coarsely ground fennel seeds
  • 7 garlic cloves, 1 clove grated, 6 cloves minced
  • 3 tablespoons olive oil
  • 2 large onions, minced
  • 2 tablespoons unbleached all-purpose flour
  • 2 teaspoons paprika
  • ½ teaspoon crushed red pepper flakes
  • 2 cups drained canned diced tomatoes
  • ½ cup dry white wine
  • 4 cups low-sodium chicken broth, plus extra if needed

Directions

Place lamb on a large rimmed baking sheet; season all over with 2 tablespoons salt and generously with pepper. Mix rosemary, fennel seeds and grated garlic in a small bowl; massage into the lamb. Cover and let stand at room temperature for 1 hour or, preferably, chill overnight.

Preheat oven to 350°F.

Heat oil in a large wide heavy pot over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden, 8–10 minutes.

Add minced garlic, flour, paprika and red pepper flakes. Stir vigorously to distribute flour. Cook, stirring often, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until the juices thicken and the tomatoes begin to break down, about 10 minutes.

Gradually stir in the broth. Simmer until the flavors meld, 3–4 minutes. Season to taste with salt and pepper. Add lamb shanks to the pot in a single layer, pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).

Roast, uncovered, until the tops of the shanks have browned, about 30 minutes. Using tongs, turn shanks over and roast for 30 minutes longer.

Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, 45 minutes to 1½ hours (time will depend on size of shanks). Remove the pot from the oven and let the shanks rest in the liquid for 30 minutes.

Discard any fat from the surface of the lamb shank mixture and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer gently, occasionally turning shanks and stirring sauce, until heated through, about 20 minutes. Serve the shanks and sauce with polenta or couscous.

Pear Pie

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8 servings

Ingredients

  • Pie crust for a 9 inch double crust
  • ¾ cups granulated sugar
  • 2 tablespoons chopped fresh rosemary
  • 1¾ cups dry red wine, divided
  • 2 tablespoons unsalted butter, cut into pieces
  • 5 teaspoons cornstarch
  • ½ teaspoon ground cinnamon
  • 5 teaspoons all-purpose flour plus more for dusting
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 3 pounds firm but ripe pears (such as Comice, Anjou, or Bartlett), peeled, cored, thinly sliced
  • 1 large egg, beaten to blend
  • 3 tablespoons granulated sugar

Directions

Bring the ¾ cups granulated sugar, rosemary and 1½ cups of the wine to a boil; cook, stirring occasionally, until reduced to about 2/3 cup, 5–8 minutes. Strain through a fine-mesh sieve into a small bowl. Whisking constantly, gradually add butter and whisk until smooth. Set syrup aside.

Whisk cornstarch, cinnamon, the 5 teaspoons of flour and the remaining 1/4 cup wine in a small saucepan set over medium heat; cook, whisking constantly, until thickened, about 1 minute. Slowly add reserved syrup, whisking until smooth, then stir in vanilla and salt. Chill until cool, about 30 minutes.

Place a rack in the lower third of the oven and preheat to 375°F.

Mix pears and red wine syrup together in a large bowl.

Roll out 1 disk of dough on a lightly floured surface and fit into a 9 inch pie dish. Pour filling into the crust and chill while the second crust is rolled.

Roll out the remaining disk of dough to about 10 inches and cut into twelve strips. Arrange 6 strips crosswise across the top of the pie. Arrange the remaining 6 strips lengthwise across the top of the pie, lifting crosswise strips and weaving lengthwise strips over and under to form a lattice.

Brush the edge of the dough with the beaten egg and press ends of the strips and bottom crust together to seal. Trim strips to the same length as the bottom crust, then fold bottom crust over lattice strips; crimp edge. Brush crust with beaten egg and sprinkle with the granulated sugar.

Place pie on a rimmed baking sheet and bake 30 minutes. Reduce oven temperature to 350°F, rotate pie, and continue baking (tent with foil if the crust is browning too quickly) until juices are bubbling and the crust is golden brown, 60 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.


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The Province of La Spezia is located in the Liguria region of Italy. Beaches that overlook the sea, spectacular views and small villages that dot the green valleys are all characteristic of La Spezia. The capital city of the province also called La Spezia, has a major naval base that is located at the head of the Golfo della Spezia, southeast of Genoa. The site was inhabited in Roman times, but little is known of its history before 1276, when it was sold to Genoa by the Fieschi family. The province became a maritime office during the French Empire era and also in the Duchy of Genoa era in the Kingdom of Sardinia. The province became an Italian naval headquarters after the transfer of the military fleet from Genoa in 1857 and, in 1923, it became the provincial capital. The province was severely damaged by bombing during World War II.

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laspezia3Notable landmarks include the medieval Castel S. Giorgio, a 15th-century cathedral (rebuilt after 1945) and the naval arsenal (1861–69, also rebuilt after 1945) adjacent to the naval museum. The archaeological museum has a collection of prehistoric monoliths cut in the form of human figures and Roman artifacts from the nearby ancient city of Luni. La Spezia’s industries include shipbuilding, iron foundries, oil refineries and mechanical engineering. It is also a terminus for natural gas shipments from Libya.

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la-spezia-beachThe warm Mediterranean air helps create good conditions for growing olives (producing exceptionally light flavored oil), wine grapes, corn, herbs (particularly basil), garlic, chickpeas, zucchini (especially the blossoms), potatoes, onions and artichokes.

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The vineyards that cover the province’s sunny terraces are evidence of La Spezia’s ancient tradition of making wine. The Luni Hills, Levanto Hills and Cinque Terre wines are perfect with the local cuisine. Sciacchetrà, the famous D.O.C. wine, with hints of apricot, dried fruit and acacia honey, goes very well with the local sharp cheeses.

La Spezia also has vast expanses of olive groves on the coast and further inland. The oil produced in this area between the Alps and the Tyrrhenian Sea is protected by the Riviera Ligure D.O.P. label. The area’s oil is used in the preparation of most of the local dishes, especially the fish caught in the waters of the Ligurian Sea. Among such specialties are mussels stuffed with eggs, bread, mortadella, parmigiano, parsley and olive oil. The Monterosso anchovies, either sauteed with lemon juice, fried, stuffed or pickled are all popular in the province.

Mesciùa, a soup mixture of chickpeas, wheat, white beans, broad beans and lentils that are all boiled in olive oil, is a local favorite.  Pizza, flatbread made with chickpeas, focaccias and handmade pasta are made in abundance, as well as, the trofie al pesto, now widespread throughout the province.

600-05756267 © Arian Camilleri Model Release: No Property Release: No Focaccia, Riomaggiore, Cinque Terre, Province of La Spezia, Liguria, Italy

Culinary Specialties of La Spezia

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Pasta With Chickpea Sauce

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Chef Daniel Gritzer, says: “Using dried beans that are boiled with aromatics produces a more deeply flavored final sauce. The beans blend into a creamy sauce that coats the noodles, but doesn’t require dairy of any sort.”

Ingredients

  • 12 ounces dried chickpeas, soaked overnight
  • 1 large onion, cut in half
  • 1 head garlic, 3 cloves thinly sliced, the rest left unpeeled
  • 3 sprigs rosemary
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon red pepper flakes
  • 4 cups cooked chickpeas, divided
  • 1 1/2 cups chickpea-cooking liquid or vegetable broth, plus more as needed
  • 1 pound short ruffled pasta
  • 1/4 cup chopped parsley, plus more for garnish

Directions

Place chickpeas in a large pot and cover with lightly salted water by at least 2 inches. Add unpeeled garlic, onion and rosemary. Cover and bring to a boil over high heat. Reduce heat to a bare simmer and cook, adding water as necessary to keep beans submerged, until beans are very tender and creamy with no graininess left, about 2 hours. Discard onions, garlic and rosemary. Drain beans, reserving beans and liquid separately.

In a medium saucepan, combine oil, sliced garlic and red pepper flakes and set over medium heat. Cook, stirring, until garlic is lightly golden, about 3 minutes. Add 3 cups of the cooked chickpeas and most of the chickpea-cooking liquid and bring to a simmer. Remove from the heat and, using an immersion blender, blend to a smooth puree, adding more chickpea-cooking liquid if too thick. Stir in remaining 1 cup chickpeas, crushing some lightly with a wooden spoon or potato masher but leaving them mostly whole. Season with salt and pepper.

In a pot of salted, boiling water, cook pasta until just short of al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Return the cooked pasta to the pot and add the chickpea sauce along with 1/4 cup of the reserved pasta-cooking water. Set over medium heat and bring to a simmer, stirring until pasta is al dente and the sauce has thickened just enough to coat the pasta, about 3 minutes; add more reserved pasta-cooking water, 1 tablespoon at a time, if the sauce becomes too thick. Remove from the heat, stir in chopped parsley and drizzle in some fresh olive oil, stirring to blend. Season with salt and pepper. Spoon pasta and sauce into bowls, garnish with chopped parsley and serve immediately.

La Spezia Style Sea Bass

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8 servings

Chef Maurizio Quaranta roasts sea bass with olives and tomatoes until the fish is crisp. He then spoons toasted warm pine nuts over the fish before serving.

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
  • 1 pound tomatoes, cut into large chunks
  • 3/4 cup pitted and chopped green or black olives
  • 1/4 cup torn basil leaves
  • 1/2 cup plus 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • Two 3-pound sea bass, cleaned
  • 1/2 cup pine nuts

Directions

Preheat the oven to 425°F. In a very large roasting pan, toss the potatoes, tomatoes, olives and basil with 1/2 cup of the olive oil. Season with salt and pepper.

Make 3 shallow slashes in both sides of each fish. Rub each fish with 1 tablespoon of olive oil and season with salt and pepper. Place the fish in the roasting pan, tucking them into the vegetables. Roast for about 40 minutes, until the vegetables are tender and the fish are cooked through.

Meanwhile, in a small skillet, toast the pine nuts in the remaining 1 tablespoon of olive oil over moderate heat, stirring, until golden, about 3 minutes. Spoon the pine nuts over the fish and vegetables in the roasting pan and serve right away.

Castagnaccio

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Castagnaccio is a chestnut flour cake (castagna in Italian means chestnut) with raisins, pine nuts, walnuts and rosemary. The recipe does not use yeast, baking powder or sugar. According to food historians, the origin of this recipe goes back to the Ancient Romans, when a chestnut bread was made out of coarsely ground chestnuts and travelers’ and workers’ could pack the bread into their bags. Good chestnut flour is very sweet when you taste it raw (and this is why you do not need to add sugar to the castagnaccio). Taste your flour before using it. If you find it sour, this can be the result of two things: the flour is of poor quality or the flour is too old and has gone stale (chestnut flour doesn’t keep well. Purists only make castagnaccio in November-December, as the flour is prepared in October/November when chestnuts are available. In both cases, you can add some sugar to the mix to reduce the bitterness, but the final result may be inferior. Castagnaccio is best served with a cup of espresso or sweet wine like vin santo.

Ingredients

  • 250g (1/2 pound) chestnut flour
  • 2-3 cups water (500-700ml) – depending on the quality of the flour
  • 1/3 cup (75g) raisins
  • 1/4 cup (50g) pine nuts
  • 5 whole walnuts (shelled and coarsely ground)
  • 2 tablespoons olive oil
  • 20 rosemary leaves

Directions

Pass the flour through a sieve and put it in a mixing bowl.

Add water to the mix slowly, while stirring. You want the batter to be soft enough to fall from the spoon, but not too liquid. Normally 2 1/2 cups (600ml) is the perfect amount of water, but you may need more or less.

Add the olive oil, the pine nuts, the walnuts, the raisin and mix them together thoroughly.

Oil a 9 inch round cake pan  Pour the batter in.

Sprinkle the rosemary leaves on top of the batter. Do not stir: you want them to be visible.

Bake the castagnaccio at 400 degrees Fahrenheit (200 degrees Celsius) for 30-40 minutes.

Take the cake out of the oven and let it cool on a wire rack.

You can eat plain or with a tablespoon of ricotta cheese on top, which is how Italian families traditionally eat it.

Wrapped in plastic or foil, the cake will last 4-5 days, but it will dry out a bit.


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Fall brings us lots of hearty, nourishing toppings for pizza. If the chill in the air has you wanting to turn out some cool weather pizzas, think apples, butternut squash, sage, kale, mushrooms, cauliflower and figs for something different. Roasting vegetables first, makes them even tastier.

Roasted Fall Vegetables

Ingredients

  • 2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
  • 2 pounds small red new potatoes (12 to 14), well scrubbed and quartered
  • 1 pound medium red onions (about 2 to 3), peeled and quartered
  • 1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
  • 6 garlic cloves, peeled and smashed
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper

Directions

Preheat the oven to 450 degrees F. Toss the vegetables and garlic in a bowl with the oil, salt and pepper.

Divide the vegetables and garlic evenly between two rimmed baking sheets. Roast until the vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating the sheets from top to bottom, halfway through cooking.

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Fall Vegetable and Ricotta Pizza

Ingredients

  • Olive oil, for the baking sheet and drizzling
  • Flour, for dusting surface
  • 1 pound homemade or store-bought pizza dough, at room temperature
  • 8 ounces mozzarella cheese, grated (about 2 cups)
  • 6 cups (about 1/2 of the recipe above) Roasted Fall Vegetables, drained and coarsely chopped
  • 1 cup ricotta cheese
  • 1 tablespoon fresh rosemary leaves
  • Coarse salt and ground pepper

Directions

Preheat the oven to 475 degrees F. Brush a large baking sheet (preferably rimless) with oil.

On a lightly floured surface, roll and stretch the dough into a 12-by-16-inch oval (or as large as will fit on your baking sheet); transfer the dough to the pan.

Sprinkle dough with half the mozzarella. Scatter vegetables on top and drop tablespoons of the ricotta on top; sprinkle with remaining mozzarella and rosemary.

Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Rest five minutes and cut into serving portions.

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Pizza with Zucchini and Fresh Herbs

Sometimes I add a sliced red onion to the roasting pan with the zucchini and add it to the pizza.

Serves: 4

Ingredients

  • 1 lb homemade or store-bought pizza dough, at room temperature
  • 1 cup mozzarella cheese, grated
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large zucchini, sliced into thin rounds
  • Juice of 2 large lemons, divided
  • Fresh parsley, chopped
  • Fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil

Directions

For the zucchini:

Heat the oven to 350°F and line a baking sheet with parchment paper.

Place the zucchini rounds in a bowl. Reserve a tablespoon of the lemon juice for the finished pizza and squeeze the remainder over the zucchini, drizzle with olive oil and season with salt and pepper. With your hands rub the mixture into the zucchini rounds in the bowl.

Then place them on the prepared baking sheet and roast in the oven for about 10-12 minutes, until soft.

For the pizza:

Turn the oven up to 500 °F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.

Stretch out the pizza dough round onto a pizza peel dusted with flour or onto a cookie sheet or pizza pan (if not using a pizza stone).

Sprinkle the mozzarella cheese on top of the pizza dough and place the roasted zucchini evenly on top of the cheese. Drizzle with olive oil.

Sprinkle the fresh Parmesan cheese directly over the top and slide the prepared pizza into the oven.

Bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling if using a pizza stone. A pizza pan will take longer, 15-20 minutes.

Remove the pizza from the oven, garnish with freshly chopped parsley, thyme, a grind of black pepper and the reserved tablespoon of lemon juice.

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Deep Dish Mushroom Pizza

Serves 8

Ingredients

  • 1 lb homemade or store-bought pizza dough, at room temperature
  • 8 ounces Fontina Valle d’Aosta, fontina, provolone or mozzarella cheese, thinly sliced
  • 2 large sweet onions (such as Vidalia or Walla Walla), halved lengthwise and thinly sliced (about 4 cups)
  • 3 tablespoons olive oil
  • 3 cups assorted sliced mushrooms (such as shiitake, oyster, cremini, chanterelle, morel and/or button)
  • 2 cloves garlic, minced
  • 2 teaspoons snipped fresh rosemary
  • Snipped fresh parsley

Directions

Preheat oven to 375 degree F. Stretch the pizza dough across the bottom and up the sides of an oiled 13 x 9 x 1 inch baking pan. Arrange cheese slices on top of the dough in the pan.

In a large skillet, cook onions, covered, in 2 tablespoons olive oil over medium-low heat for 13 to 15 minutes or until the onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove the onions from the pan and set aside.

In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, the garlic and rosemary. Cook over medium heat until the mushrooms are tender; drain well. Spoon mushroom mixture over the cheese on the pizza dough. Top with the onions.

Bake in the preheated oven for 30 minutes or until the crust bottom is slightly crisp and brown.

Cool in the pan on a wire rack for 5 minutes. Sprinkle with parsley. Cut the pizza into 3-inch squares and serve immediately.

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Sausage, Fennel and Ricotta Pizza

Ingredients

  • 1 lb pizza dough, at room temperature
  • 8 oz Italian sausage, casing removed
  • 1 cup thinly sliced fennel bulb
  • 1 tablespoon olive oil
  • 1 cup ricotta cheese
  • 2 garlic cloves, minced
  • 1/3 cup thinly sliced red onion
  • 2 teaspoons fennel seeds
  • 1/2 teaspoon crushed red pepper (chili)
  • Salt and pepper

Directions

Preheat the oven to 500 degrees F.

Stretch the dough to fit an oiled 14-15 inch pizza pan.

Heat in a skillet over medium-high heat and add the oil and sausage, cook until the sausage is lightly browned. Break the sausage into large pieces. Remove to a paper towel lined plate.

Add the sliced fennel and cook until the fennel is tender.

Mix together the ricotta and garlic.

Separate the red onion slices and spread over the pizza dough along with the fennel seeds and the crushed red pepper. Top with spoonfuls of the ricotta and the sausage pieces. Sprinkle lightly with salt and pepper.

Bake for 20  minutes, until golden.

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Antipasto Pizza

Makes: 8 servings

Ingredients

  • 1 lb pizza dough at room temperature
  • 2 tablespoons olive oil
  • 2 large onions, sliced in strips
  • 2 tablespoons sugar
  • 1 tablespoon balsamic vinegar
  • 4 ounce jar marinated artichoke hearts, drained and sliced in strips
  • 16 ounce jar roasted red peppers, drained and sliced in strips
  • 2 small to medium tomatoes, sliced into thin rounds
  • 1 cup sliced black olives
  • 1/2 cup of crumbled feta

Directions

Place a pizza stone or invert a heavy baking sheet on the rack of your oven. Preheat the oven to 500 degrees F.

In a large skillet heat the oil over medium heat. Cook the onions in hot oil about 10 minutes, until translucent. Stir in sugar and balsamic vinegar; cook until the juices bubble. Transfer the onions to a strainer set over a bowl. Drain for 3 minutes. Return the drained juices to the skillet. Cook over medium heat for 5 minutes until the mixture turns into the consistency of honey. Remove the pan from the heat. Add the cooked onions to skillet and stir to coat, then set aside.

For the pizza:

Stretch the dough into a circle that fits on a pizza peel (pizza-size spatula) or a rimless cookie sheet dusted with flour.

Top the dough with the onion mixture then arrange the artichokes, peppers, sliced tomatoes and olives on top. Sprinkle with feta cheese.

Bake for 10-15 minutes, until the toppings bubble and the pizza edges are golden brown. Let stand for 5 minutes before slicing.

You can also bake the pizza in a regular 14-15 inch pizza pan and cook the pizza for 10 minutes longer.


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When you’re planning meals, think about what the extras can become because they can be a time and budget saver. If you prepare twice the vegetables you’ll need for tonight’s dinner, you’ll have the starting point for a soup or pasta dish later in the week. Anticipate using leftover roast poultry, meat or fish on sandwiches; cook twice as much rice and potatoes as you need and freeze the extra for later use.

Put aside a lunch-able portion of dinner in a container and pack it for lunch the next day. With a bit of planning and no extra effort, you can create a week’s worth of healthy take-it-to-work lunches.

Turn extra cooked vegetables into a frittata. Mix cooked vegetables with a can of whole tomatoes and seasonings to create a pasta sauce. Use leftover cooked rice, meat and vegetables for a burrito for a quick dinner.

Extra leftover vegetables can become soup on another day. In a blender, puree the vegetables with 3 or 4 cups of vegetable or chicken broth, then warm the soup in a pot. Season to taste with salt and pepper, and finish the soup with a bit of pesto, olive oil and croutons.

Another way to use extra cooked vegetables, cheese, grilled steak, shrimp or chicken is to toss them with lettuce and your favorite dressing to create a delicious salad.

Certainly, for environmental and financial reasons, it makes sense for us to get smarter about using the food that we purchase.

Spinach Stuffed Mushrooms

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I often have a small amount of cooked spinach leftover and since I am a frugal cook, I save even small amounts of leftovers. They can go into soups, omelets or a stuffing.

Ingredients

  • 6 large mushrooms, stems removed and chopped
  • 1/4 cup finely chopped onion
  • 1 teaspoon olive oil
  • 1/4 cup leftover cooked, chopped spinach
  • 2 tablespoons reduced fat cream cheese
  • 1 tablespoon finely chopped chives
  • 3 tablespoons panko bread crumbs
  • Pinch salt and pepper

Directions

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Heat a small skillet and add the olive oil, onion and chopped mushroom stems. Cook until lightly brown. Add the spinach to the skillet and heat. Add the cream cheese and chives and cook until the cheese melts. Remove the skillet from the heat and stir in the panko crumbs. Stuff the mushrooms with the spinach mixture and place in an oiled baking dish.

Bake in a 350 degree F oven for 20-25 minutes.

Zucchini, Onion and Pepper Fritatta

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Have leftover sautéed vegetables? They are delicious in a fritatta.

Ingredients

  • 6 large eggs plus 2 egg whites
  • 1/3 cup milk
  • 1/2 teaspoon each salt and pepper
  • 3 cups leftover sautéed vegetable mixture, such as zucchini, red and green bell pepper, onion
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1 cup mixed Italian shredded cheese (mozzarella, parmesan and asiago)

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Directions

Preheat the broiler to high.

In a large bowl combine the eggs, milk and salt. Set aside.

Brush a 9 inch ovenproof skillet with 1 tablespoon of olive oil and heat over medium heat.

Saute the garlic until soft and add the vegetables and oregano. Heat about five minutes.

Pour in the egg/milk mixture.Cook over medium heat for 5 minutes or until the eggs are partially set. Sprinkle the cheese on top.

Place the pan about 5 inches under the broiler and broil for 2-3 minutes until the top cooks and puffs up and the cheese melts.

Italian Fish Cakes

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Have leftover fish and mashed potatoes? Turn them into fish cakes.

Makes 8-12 fish cakes, depending on size

Ingredients:

  • 1 cup leftover mashed potatoes
  • 1 cup minced onion
  • 1 large garlic clove, minced
  • 1/3 cup celery, chopped fine
  • 2 tablespoons butter
  • 1 pound leftover, cooked fish (such as cod, halibut, flounder or salmon, flaked
  • 4 tablespoons all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Old Bay Seasoning
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon salt
  • Ground black pepper to taste
  • 1/2 cup milk
  • 1 cup  bread crumbs
  • Olive oil

Directions

Preheat the oven to 400 degrees F. Generously brush two baking sheets with olive oil.

In a large saucepan melt the butter and saute onion, garlic and celery in butter over medium high heat until tender.  Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Turn heat to low and fold in flaked fish. Mix gently. Remove pan from heat. If you have time, chill the mixture in the refrigerator for an hour.

For perfect even cakes, try using an ice-cream scoop to form balls. With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat in breadcrumbs and place on the  prepared baking sheets.

Spray the top of the cakes with olive oil cooking spray.

Bake the fish cakes for 10 minutes, turn the cakes over and bake another 15 minutes until golden brown.

Leftover Vegetable Pasta

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If you have leftover, cooked sausage, chicken, pork, etc, add them in as well.

Ingredients

For 2 servings

Any of the following leftover vegetables:

  • Squash
  • Broccoli
  • Tomato
  • Onion
  • Asparagus
  • Mushrooms
  • Bell Peppers

All of the following:

  • 3 tablespoons Parmesan cheese, plus extra for serving
  • 1 cup dried penne pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (chili)

Directions

Slice all the vegetables into bite-sized pieces. Put the olive oil in a large skillet and add the garlic, Italian seasoning, red pepper flakes and vegetables. Cook and stir until heated through.

In a separate pot, cook the pasta in boiling salted water until al dente. Reserve ½ cup pasta cooking water. Drain.

Add the pasta and cheese to the skillet with the vegetables. Add the pasta cooking water and stir well. Heat and serve immediately with extra cheese on the side.

Quick Meat Stew

leftoverstew

Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 2 tablespoons flour
  • 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cans (14 oz each) diced tomatoes, undrained
  • 1 lb leftover pork or beef roast, cubed
  • 2 tablespoons balsamic vinegar
  • 2 carrots, sliced
  • 1 red potato, cubed
  • 2 teaspoons dried thyme leaves, crushed
  • 2 bay leaves

Directions

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for 2-3 minutes, or until golden. Add the flour and cook, stirring, just until the flour turns a light brown, about 1 minute.

Add the tomatoes (with juice), meat, vinegar, carrots, potato, bay leaves and thyme. Bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until flavors have blended and the meat is hot. Remove the bay leaves before serving.



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"Don't be ashamed of your story it will inspire others!"

Snap's Blog

Cooking - Recipes - Various - Navigate Using Sidebar Search And Categories

Lithuanian in the USA

Lithuanian girl's recipes and life in the USA

Frona's reads or else

Frona's reads or else

Gleaning The Scriptures

Yeshua lives to teach.

on the road with Animalcouriers

pet transport through Europe and beyond

For the Love of Cooking

Healthy Mediterranean Cooking at Home

Animalcouriers

pet transport throughout the world

Ek Raasta Hai Jindagi

How important it is in life not necessarily to be strong, but to feel strong.

Fearless

Feeling the infinite. Writing the infinite.

FCM - LEARNING TO FLY

Coisas da vida que nos fazem como somos. Não pretendo compreensão, somente deixar um testemunho.

koolkosherkitchen

Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

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