Healthy Italian Cooking at Home

Category Archives: Chicken

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I live in a climate that is hot about nine months out of the year, so winter time, especially January, is a great time of the year to bake. I can get some extra baking in and save the baked goods in the freezer for when it gets hotter. The recipe for one of our favorite breakfast scones is below.

Soup is another favorite and while tomatoes are not in season, Roma Tomatoes are plentiful and are great for cooking. Salads are hearty at this time of year and chicken salad is a great option. Stuffed vegetables or stuffed meat entrees are very comforting when there is a chill in the air. Try some of the recipes below to warm you up.

Breakfast

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Almond Scones

Makes 8 scones

Ingredients

2 cups self-rising flour (or 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 plus 1/8 teaspoon salt)
2 tablespoons sugar
One 7 oz tube almond paste
1/4 cup cold unsalted butter
1/2 cup half-and-half (cream and milk)
1 large egg
1/2 teaspoon almond extract
½ cup slivered almonds
Sugar for sprinkling

Directions

Preheat the oven to 375°F. Line a baking with parchment paper.

In a large bowl, whisk together the flour and sugar. With a pastry cutter, cut the almond paste and the butter into the dry ingredients until a few pea-sized lumps remain. Stir in the almonds.

In a separate small bowl, whisk together the heavy cream, egg and almond extract and add to the flour mixture. With a fork gradually stir the dough until the mixture comes together.

Turn the dough out onto a lightly floured surface and very gently pat into an 8-inch round about 1 1/2 inches high. Sprinkle the top of the dough with sugar.

Using a chef’s knife or bench scraper, cut the dough round into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing the scones at least 1 inch apart.

Bake in the top third of the oven for 20-25 minutes or until the tops are golden. Transfer the scones to a wire rack to cool.

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Roasted Red Pepper and Egg Wrap

2 servings

Ingredients

1 large, jarred roasted red pepper
1/2 teaspoon dried Italian seasoning
2 large eggs
Salt and pepper to taste
1 tablespoon olive oil
4 tablespoons shredded mozzarella cheese
2 medium tortilla wraps

Directions

Cut the pepper into one inch pieces.

In a measuring cup beat the eggs with a sprinkle of salt, pepper and the Italian seasoning. Add the peppers and mix.

Heat the oil in a medium skillet. Pour the egg mixture into the skillet. Stir and cook until the eggs are set.

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Warm the tortillas in the microwave. Divide the cheese in half and sprinkle over each tortilla. Divide the egg mixture in half and place on top of the cheese. Let stand for a few minutes to allow the cheese to melt.

Roll up each tortilla tightly, cut in half and serve.

Lunch

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Winter Tomato Soup

If you don’t like peeling tomatoes as much as I do, here is a technique I use to get around it. I usually purchase fresh Roma tomatoes for cooking and put them in the freezer when I get home from shopping. One day before I am going to cook with them, I place the amount I need in the refrigerator to defrost. The next day, the skins slip right off and are ready for the pot.

Ingredients

6 ripe plum tomatoes, peeled and diced
2 tablespoons extra-virgin olive oil
1 small onion, minced
Two 26 oz containers finely chopped Italian tomatoes (Pomi)
1 teaspoon honey
4 cups organic broth (chicken or vegetable)
Salt and freshly ground pepper
Optional: add ½ cup half & half to make a creamy version
Basil for garnish

Directions

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Heat the olive oil in a soup pot. Add the onions, cover and cook until they are soft and just beginning to brown, about 5 minutes.

Add the the fresh and canned tomatoes, honey, salt and pepper to taste and the broth. Bring to a simmer and cook for 1 hour and 30 minutes with the cover ajar. Remove the pot from the heat.

With an immersion blender or in a processor, puree the soup. If adding cream, add it here and warm the soup. Adjust the seasoning with salt and pepper.

Ladle the soup into warmed bowls and serve hot garnished with basil.

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Open-Faced Chicken Salad Sandwiches

Slow-poaching the chicken breasts keeps them extra moist.

6 servings

Ingredients

1 1/2 pounds skinless, boneless chicken breast halves
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
2 scallions, minced
2 medium celery stalks, finely chopped
¼ of a green bell pepper finely chopped
1 1/2 tablespoons minced flat-leaf parsley
2 medium tomatoes, thinly sliced
6 slices whole wheat or rye bread, lightly toasted

Directions

In a large saucepan, cover the chicken breasts with water. Bring to a very slow simmer and cook over low heat until white throughout, about 18-20 minutes.

Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken into 1/2-inch dice.

In a large bowl, mix the mayonnaise with the mustard and season with salt and pepper. Fold in the onion, celery, bell pepper, parsley and chicken until evenly coated.

Cover and refrigerate until chilled, about 30 minutes.

Spread some of the chicken salad onto the toasted bread slices and top with tomato slices to serve.

Dinner

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Crab-Stuffed Flounder

This is a hearty entree and only needs one vegetable as a side. flounder comes in large sizes here on the gulf and mine weighed 14 oz. Substitute an equal amount of smaller fillets.

For 2-3

Ingredients

Crab Filling

1 tablespoon each of minced onion, celery and bell pepper
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
1/2 pound lump crab meat

Flounder

12-14 oz flounder fillet or fillets
Paprika
Chopped fresh parsley

Directions

In a small bowl, combine all the filling ingredients, except the crab. Then, gently fold in the crab. Place the flounder in a baking dish coated with olive oil.

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Spoon the crab mixture evenly over the fillet or fillets. Sprinkle with paprika and parsley.

Bake at 400°F for 20-24 minutes or until the fish is cooked through.

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Southwest Stuffed Peppers

January is a good time to try different ethnic cuisines. They can spice up some typical winter produce. While I find an occasional taco or quesadilla tasty, I am generally not a fan of Southwest recipes. This recipe turned out quite well, though, and is a nice change from regular stuffed peppers. It is also good served with a green salad with ranch dressing.

2 servings

Ingredients

1 large green bell pepper
¼ lb lean ground beef or turkey
1 teaspoon olive oil
½ teaspoon chili powder
1 scallion, chopped
½ cup of corn kernels
¼ cup salsa
½ cup Monterey Jack or Cheddar cheese, shredded

Directions

Preheat oven to 375°F.

Cut the pepper in half and remove the seeds. Place the pepper halves in a small baking dish.

Heat the olive oil in a small skillet over medium heat and cook the ground beef until brown.

Turn off the heat and add the scallion, corn and salsa; stir to combine. Spoon this mixture into the pepper shells. Add water to cover the bottom of the dish.

Bake for 45 minutes, until the peppers are fork tender. Drain the water from the baking dish. Sprinkle the peppers evenly with the shredded cheese. Return the baking pan to the oven and bake just until the cheese melts.


 

january-blog-background-004Think there isn’t much? Not so – there is plenty.

Root Vegetables, Citrus Fruit, Leeks and Onions, Greens, such as kale, Potatoes and Beets are all available in January and make great tasting meals.

Purchasing seasonal foods is a healthy and cost-effective way to approach food shopping. Grocery stores tend to stock up on these items in bulk because they are plentiful, making them less expensive for you—especially when they go on sale or offer buy one; get one free.

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Celery Bisque

Ingredients

1 tablespoon olive oil
1 head of celery, diced including leaves
1 large onion, diced
1 bunch scallions (green onions) or use a leek, diced
1 clove garlic, minced
2 russet potatoes, peeled and diced
1 teaspoon salt
4 cups vegetable stock
¼ teaspoon white pepper
½ cup half & half (cream and milk)
Garnish with chopped chives and sour cream

Directions

Heat the oil in a soup pot or Dutch Oven over medium heat. Add the vegetables, reduce the heat to low, cover the pan and cook until the vegetables are softened, about 30 minutes.

Add the broth, salt and pepper and bring to a simmer. Cook for 5 minutes. Remove the pot from the heat and puree with an immersion blender.

Return the pot to the heat. Stir in the cream and heat on low. Garnish individual servings with chopped fresh chives and sour cream, if desired.

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Lemon Basil Roasted Chicken Breasts

Use any herb you like. When cold nights come in, I bring my herb pots indoors, so I always have fresh herbs on hand.

2 servings

Ingredients

1/2 teaspoon lemon peel
1 tablespoon lemon juice
1 whole fresh basil stalk, leaves removed and sliced
1 clove garlic, sliced
1 tablespoon olive oil, plus extra for the baking dish
2 bone-in, medium chicken breast halves, skinned
Salt and ground black pepper
6 very small potatoes
2 carrots, peeled and sliced on the diagonal
¼ of a fennel bulb, sliced

Directions

Preheat the oven to 400°F. Coat a shallow baking pan with olive oil.

Place the chicken breasts in the prepared pan. Season to taste with salt and pepper. Then sprinkle with the lemon zest and juice.

Scatter the potatoes, fennel, carrots and garlic around the chicken.

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Bake, uncovered, spooning the pan juices over the chicken once or twice, for 30 minutes. Sprinkle the chicken with the basil and return the pan to the oven.

Bake 10-15 minutes more or until a thermometer inserted in the thickest part of the chicken registers 170°F and the juices are clear.

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Beets, Red Onion & Orange Salad

Makes 2 servings

Ingredients

1/4 of a red onion, thinly sliced
4 small, cooked beets, sliced
1 navel orange
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 small clove garlic, minced
Pinch of sugar
Salt & freshly ground pepper to taste
2 cup washed, dried, whole Bibb lettuce leaves

Directions

Soak onion slices in cold water for 10 minutes; drain.

With a sharp knife, peel the orange, removing white pith. Slice the orange between the membranes over a mixing bowl to catch the oranges and any juice.

Pour any juice in the bowl into a measuring cup. Add more orange juice to equal ¼ cup.

Whisk together the orange juice, oil, mustard, garlic, sugar, salt and pepper in the measuring cup.

Place lettuce leaves on individual salad plates. Arrange beets, onions and orange slices on top. Drizzle with some of the dressing and serve.


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During the holidays or for game events, I like to serve small plate foods. Guests can serve themselves and take what they like, when they want it. These plates look attractive and can often be prepared in advance. I set up a few hot plates and place the dishes on there so they stay warm for several hours. I often make Eggplant Parmesan and Greek spinach and Feta Pie and cut them into small squares as an option.

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For Christmas, I received a Himalayan Salt block for a gift. As the name suggests, a Himalayan Salt Block is a large block of pink salt and mine came with a tray with handles that holds the block securely. The block can be frozen to keep foods cold and it can also be used on the grill. I used mine for a get together of friends on New Year’s Day and served smoked salmon and whitefish on the block. It looked very attractive and gave the fish a little salt flavor.

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Other dishes that work well for small plates are Italian Sausage and Peppers, small sandwiches, celery stuffed with flavored cream cheese, shrimp salad and, of course, a cheese board.

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Here are some recipes for small plates that I like to serve.

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Mozzarella-Stuffed Arancini

Ingredients

2 tablespoons extra virgin olive oil, plus extra for cooking
2 shallots, minced
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko or traditional bread crumbs
Marinara Sauce, for serving

Directions

In a medium saute pan, heat the 2 tablespoons of olive oil. Add in the shallots and cook for 3-5 minutes until softened. Add in the oregano and basil and stir until the herbs are wilted. Remove from heat and allow to cool slightly. Add the herb mixture to the mozzarella balls and stir to mix.

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Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball covered in the herb mix to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking lightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated balls on a baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.

Pour enough olive oil in a deep skillet to just cover the bottom of the pan. Heat the oil and add the arancini. Cook on all sides until lightly brown all over. Drain on paper towels.

Note: I usually make them in advance and then reheat before serving in a 375 degree oven for about 15 minutes.

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Sautéed Calamari

Ingredients

For the bread crumb topping:

1 tablespoon olive oil
1 small garlic clove, minced
1 cup fresh breadcrumbs
½ teaspoon dried Italian seasoning

For the calamari:

1/2 pound cleaned squid cut into rings, dry on paper towels, air dry and then move to a plate
2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil plus 1 tablespoon butter
1/2 lemon
1 tablespoon chopped parsley
Kosher salt and fresh cracked black pepper to taste

Directions

Make the bread crumb topping:

Heat the 1 tablespoon of olive oil in a small skillet and add the garlic and Italian seasoning. Saute for a minute. Add the breadcrumbs and stir until lightly brown. Set aside

For the calamari:

Heat a medium skillet and add the olive oil. Then garlic, butter and chili flakes. Add calamari, salt and pepper and parsley and cook 1-2 minutes Squeeze lemon over the fish and sprinkle lightly with the toasted bread crumbs.

Note: It is important not to overcook calamari or it will become tough. A minute or two is all it needs to cook.

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Roast Beef Rolls

Ingredients

½ lb deli sliced roast beef, cut very thin
1 jar roasted red peppers, drained and cut into squares
3 cups baby arugula
Italian salad dressing
Fresh ground black pepper

Directions

Pour a little salad dressing over the arugula and mix well. You just want the leaves moistened not drowning in dressing.

Place the roast beef slices on a work surface.

Place a piece of roasted pepper on top. Then add a spoonful of arugula salad.

Roll each slice up tightly and arrange on a serving platter. Sprinkle with freshly ground black pepper.

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Chicken Pesto Sliders

Ingredients

12 small dinner rolls or slider rolls
½ lb deli sliced roast chicken, sliced very thin
2-3 plum tomatoes sliced thin
8 oz.fresh mozzarella, sliced
Basil Pesto

Directions

Spread a little pesto on both sides of the rolls.

On each roll place 2 slices of chicken, a slice of tomato and a slice of mozzarella.

Close the rolls and place them on a baking sheet.

Heat in a 325 degree F oven for 10-12 minutes, just until the cheese starts to melt.

Remove the sliders from the oven and place on a serving tray.


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Over the past week and a half, I cooked several meals that yielded plenty of leftovers. My plan was to create some new ways to use these leftovers and this post is the result of that planning. The chicken breasts were really an economical buy because they yielded 3 different meals. The same with the pot roast. There was also plenty of kale remaining to make a hearty soup and the leftover stuffing makes a great breakfast hash.

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Chicken Divan Redo

Roasted chicken recipe: https://jovinacooksitalian.com/2016/11/14/dinners-in-the-oven/

2 servings

  • 6 leftover roasted broccoli floret spears
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups reserved lemon broth from the roasted chicken or use chicken broth
  • 1/4 cup well-chilled half & half
  • 1/4 cup freshly shredded Italian fontina cheese
  • 4 leftover roasted chicken slices
  • Salt and pepper to taste
  • 2 tablespoons Italian breadcrumbs
  • ¼ teaspoon paprika

Directions

In a heavy saucepan combine the broth and flour. Stir until the flour is absorbed. Add the half & half and mix well. Bring the mixture to a boil, stirring, and then simmer until thickened  

Stir in the cheese and season the sauce with salt and pepper, if needed. Heat until the cheese is melted.

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Preheat the oven to 350 degrees F.

Arrange the broccoli in two individual baking dishes or in a 2-quart gratin dish and pour half the sauce over it.

Arrange the chicken on top of the broccoli, pour the remaining sauce over it. Sprinkle the top with of each dish with one tablespoon of the breadcrumbs and sprinkle each with paprika.

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Cut two pieces of foil just large enough to cover the dishes. Coat the foil with cooking spray and use that side to cover the dishes. Bake the covered dishes for 10 minutes.

Remove the foil and continue to bake  until the top is golden and bubbling, about 15 minutes.

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Individual Shepherd’s’ Pie

I had served the pot roast with mashed potatoes and made extra potatoes so I would have some leftover.

Pot roast recipe: https://jovinacooksitalian.com/2016/11/11/how-to-keep-beef-recipes-healthy/

2 servings

Ingredients

  • 2 cups diced leftover pot roast and gravy
  • 2 carrots, diced carrots
  • 1 cup frozen peas
  • 2 cups leftover mashed potatoes

Directions

Combine the pot roast, peas and carrots in a mixing bowl. Divide the mixture in half and place it in two individual ovenproof dishes.

Spread half of the potatoes over the mixture in one dish and spread the remaining potatoes over the mixture in the second dish.

(You can even fix this earlier in the day and refrigerate until dinner time.

Preheat the oven to 375 degrees F. Bake the casseroles for about 30 minutes or until the potato topping is golden brown.

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Caesar Salad with Leftover Roasted Chicken

2 servings

Ingredients

  • 2 cups chicken cut into cubes
  • 1/2 head Romaine lettuce, washed and finely chopped
  • 1 cup croutons, see recipe below
  • Grated Parmesan cheese and freshly ground black pepper for garnish

Dressing

  • 1 anchovy, finely chopped or use anchovy paste
  • 3 tablespoons Parmesan cheese
  • 2 tablespoons mayonnaise made with olive oil, if available
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup extra-virgin olive oil

Directions

Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce to a bowl and whisk together.

Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.

Place the chopped lettuce in a bowl and toss it with the dressing, cubed chicken and croutons. Top the salad with extra cheese and freshly ground black pepper.

Croutons

Ingredients

  • 2 cups cubed bread
  • 1 tablespoons olive oil

Directions

Preheat oven to 375 degrees F.

In mixing bowl combine the bread cubes and olive oil. Toss well to coat.

Pour the bread cubes onto a baking sheet. Spread them into a single layer.

Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning.

Cool completely before storing in an airtight container or ziplock bag.

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Kale and Lima Bean Soup

I used homemade cooked dried baby lima beans for this soup, but you can use canned white beans, if you choose.

Kale recipe link

 

 

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Serves 8-10

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 4 large cloves garlic, thinly sliced
  • 10 cups low-sodium vegetable or chicken broth or homemade broth
  • 4 cups packed chopped fresh kale or 2 cups leftover cooked kale
  • 1 large fresh tomato, diced
  • 4 cups home cooked dried baby lima beans or canned no-salt-added cannellini beans, drained
  • 3 large carrots, cut into coins
  • 1 tablespoon dried Italian seasoning
  • Grated Parmesan cheese for garnish

Directions

In a large soup pot, heat the oil over medium heat. Add the onion and carrots and cook 3 minutes. Add the garlic and Italian seasoning; cook 2 minutes longer.

Add broth, kale, tomatoes and beans and heat thoroughly. Serve hot with grated cheese and Italian bread.

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Easy Hash and Eggs

2 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups of leftover Italian bread and sausage stuffing, (see link above from Dinner’s In The Oven)
  • 4 large eggs

Directions

In a medium skillet with a cover, heat the olive oil over medium heat and add the butter.

Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.

With a large spoon make four round holes in the stuffing mixture. Crack eggs, one at a time, into a small bowl and gently pour into each hole in the stuffing.

Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.


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This is a perfect dinner to have on a lazy weekend when you don’t feel like doing much or there is a great game on TV in the afternoon. This dinner is easy to fix in the morning and put it into the refrigerator until it is time to bake. Another advantage is that all the dishes go into the oven and bake together – so no extra pots or last-minute cooking.

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Normally, I make recipes for two servings, but there are some things I like to double up on for extra meals and leftover creations. Chicken and salmon are often two of those ingredients. In this post I am doubling up on the amount to chicken and stuffing, so I can use the extra for other meals and the stuffing can be divided into smaller portions and frozen to serve at another time, You will see later in the week how I use up some of my leftovers.

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Roasted Chicken Breasts

If you like dark meat chicken by all means substitute chicken leg quarters.

Ingredients

  • 1 teaspoons dried thyme leaves
  • 1 teaspoon whole fennel seeds
  • 1 tablespoon coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • Olive oil
  • 1 lemon, halved and sliced 1/4 inch thick
  • 1 sweet onion, halved and sliced 1/4 inch thick
  • 2 large garlic cloves, thinly sliced
  • 4- bone in chicken breasts
  • 1/2 cup dry white wine

Directions

Preheat the oven to 425 degrees F.

Combine the thyme, fennel seeds, salt and pepper in a small bowl.

Distribute the lemon slices, the onion and garlic in a baking dish large enough to hold the chicken. Dry the chicken pieces well with paper towels.

Place the chicken, skin side down, on top of the onion and brush with oil and sprinkle with half of the herb mixture. Turn the chicken skin side up and brush it all over with oil and the remaining herb mixture.

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Roast the chicken for 30 minutes. Pour the wine into the pan and roast for another 15 – 20 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Remove the chicken from the oven, cover the skillet tightly with aluminum foil and allow to rest for 10 to 15 minutes. Serve the chicken with the pan juices, cooked lemon and onion. Reserve remaining broth for leftovers.

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Italian Bread & Sausage Stuffing

Reserve one-third of the stuffing for this meal and set aside the remaining stuffing for other meals. I assembled this recipe a few days ahead and set aside some for this meal.

Ingredients

  • 8 cups Italian bread, like ciabatta, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 lb. sweet Italian sausage, diced
  • 1 large onion, cut into 1/4-inch dice
  • 2 large ribs celery, cut into 1/4-inch dice
  • 4 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage leaved
  • 1 teaspoon. kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 cups low sodium chicken broth

Directions

Place the bread cubes into a large mixing bowl and set aside.

In a large skillet over medium heat add the olive oil and sausage. Cook until light brown, about 5 min. With a slotted spoon, transfer the sausage to the bowl with the cubed bread.

In the same skillet, sauté the onions, celery and garlic until the onions are tender about 8 minutes.

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Stir in the thyme, sage, salt and pepper, cook 1 minute and then add the mixture to the bread. Add the broth to the bread mixture; stir until well combined.

This stuffing can be baked at a range of oven temperatures, depending on what else you are cooking.

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For this dinner, I put the stuffing in the oven with the chicken and let it bake for the same amount of time.

Place the stuffing in a casserole dish or baking pan and bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

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Roasted Broccoli Florets

Ingredients

  • 1 large head of broccoli
  • 2 garlic cloves, peeled and thinly sliced
  • Extra virgin olive oil
  • 1 teaspoons kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup freshly grated Parmesan cheese

Directions

Preheat oven to 425 degrees F. If baking this dish with the chicken, place the broccoli in the oven after the chicken has roasted for 30 minutes and you are going to add the wine.

Wash the broccoli and cut the broccoli florets from the thick stalk, leaving some of the stalk attached. Pull the florets apart. You don’t want the pieces too small.

Place the broccoli florets in a single layer in an oiled baking pan. Toss the garlic on the broccoli and drizzle with about 3 tablespoons olive oil. Sprinkle with the salt and red pepper flakes.

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Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and sprinkle with the cheese.


Tuscan Kale

Tuscan Kale

Spinach

Spinach

Rapini

Rapini

Greens

The fall is the best time to buy greens from a grocery market or farmers’ market. Some leafy greens cook very quickly. Spinach is the best example. But others, like kale, are more hearty and need a longer time to cook. Dark green, leafy vegetables are nutritional powerhouses filled with vitamins, minerals and phytonutrients. Is is good idea to include them in your recipes, often. Here are some of my favorite ways to cook them.

Kale

Lacinato kale (called cavolo nero, literally “black cabbage”, in Italian and often in English) is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, black kale, flat back cabbage, palm tree kale, or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries and is one of the traditional ingredients of minestrone and ribollita. It is also readily available in my market.

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Tuscan Kale, Roasted Chicken and Lemon Sauce

Ingredients

  • 2 large bone-in chicken breasts
  • 1 teaspoon dried Italian seasoning
  • Kosher salt and freshly ground pepper
  • 1 teaspoon olive oil plus 2 tablespoons
  • 1/2 medium onion, sliced
  • 2 garlic cloves, minced
  • 2 bunches Tuscan kale, center ribs and stems removed, leaves cut into 1″ strips
  • Simple Lemon sauce, recipe below

Directions

Heat the oven to 400 degrees F.

Place the chicken breasts in a medium baking dish, drizzle with the 1 teaspoon olive oil and sprinkle with the Italian seasoning. Bake for 40 minutes or until the chicken is cooked through.

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Place the kale in a large pot, add the 2 tablespoons olive oil, onion, minced garlic and simmer over very low heat until the kale is wilted completely.

Continue to cook until the kale and onions are tender. Season with salt and pepper to taste.

Place the kale on a serving platter, top with the roasted chicken and serve the lemon sauce on the side.

Simple Savory Lemon Cream Sauce

Serves 4

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons. flour
  • 1 cup milk
  • ¼ up. white wine
  • Zest of one lemon
  • Juice of ½ lemon
  • ¼ teaspoon salt
  • Pinch of pepper
  • 1 tablespoon chopped parsley or other herbs

Directions

Melt the butter over medium heat in a skillet, add the flour and whisk for about a minute. Add the milk and wine. Remove the pan from the heat and add the seasonings, lemon zest and lemon juice.

Return the pan to the heat and whisk until thick and creamy, about another minute or two. Pour over vegetables, chicken or fish.

Rapini (Broccoli rabe)

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Pasta With Greens and Ricotta Cheese

Paccheri a type of pasta in the shape of a very large tube that originated from Campania and Calabria, Italy. They are generally smooth, but there is also a ribbed version, paccheri millerighe.

They can be served stuffed or with just a sauce.

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Ingredients

  • 2 bunches greens, such as chard, kale or broccoli raab (rapini), washed well and cut into 2 inch lengths.
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove, minced
  • 3/4 cup ricotta cheese
  • 1/2 to 3/4 cup freshly grated Parmesan, or a mixture of Parmesan and Romano Pecorino
  • 1 pound paccheri, pappardelle or orecchiette pasta

Directions

Heat the oil and garlic in a large skillet over very low heat.

Bring a large pot of water to a boil. When the water comes to a boil, salt it generously and add the greens. After the water returns to a boil, boil for about 3 minutes until the greens are tender.

Using a deep-fry skimmer or slotted spoon, transfer the rapini to the skillet. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic.

Season with salt and pepper.

Do not drain the hot water in the pot, as you’ll use it to cook the pasta.

Place the ricotta in a large pasta bowl.

Bring the water for the pasta back to a boil, and add the pasta. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together.

Drain the pasta and add it to the bowl with the ricotta. Add the grated Parmesan and toss with the ricotta and greens. Serve at once.

 

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Spinach

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Spinach and Cheese Pizza

Ingredients

  • 1 lb pizza dough, at room temperature
  • 1 bunch spinach, stemmed and washed well
  • 1 garlic clove, minced
  • 1 tablespoon olive oil, plus extra for the pizza pan
  • Half of a medium onion sliced
  • 8 oz mozzarella cheese, sliced
  • 1 cup ricotta cheese
  • 1 cup crumbled feta cheese

Directions

Preheat the oven to 450 degrees F. Oil a pizza pan.

Heat the 1 tablespoon of olive oil in a medium skillet and add the garlic and onions. Cook until the onion is tender. Add the spinach and cook just until it wilts.

Season with salt and pepper. Set the skillet aside.

Press the pizza dough to the edges of the pan.

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Top the dough with the sliced mozzarella and spread the ricotta over the mozzarella. Distribute the spinach mixture evenly over the ricotta and sprinkle with feta.

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Place the pan in the oven and bake for 20 minutes. Let rest 5 minutes before slicing.


bologna1

Bologna is a province and city in the Emilia-Romagna region in northwestern Italy. Bologna is of great importance as a road and rail system for central and southern Italy. Until World War I the city was chiefly dependent upon agriculture based on the surrounding fertile plain. Although still an important agricultural market and food-processing area, Bologna also has developed into an important industrial center that manufactures agricultural machinery, electric motors, motorcycles, railway equipment, chemicals and shoes. Ferrari S.P.A. was created in Maranello, a town 20 minutes from Bologna. Lamborghini and Ducati motorcycles are also from this area. Every year the convention center in Bologna hosts the Motor show, one of Europe’s most important motor exhibitions showcasing the world’s fastest cars and bikes.

Garisenda and Asinelli leaning towers. Bologna, Italy

Garisenda and Asinelli leaning towers. Bologna, Italy

The arcaded streets of the central part of the city still preserve a medieval aspect, characterized by the leaning Asinelli and Garisenda towers. Among numerous medieval palaces (palazzi) the most notable are the Palazzi Comunale (town hall) and Podestà Mercanzia (chamber of commerce). The Palazzo Bevilacqua with a magnificent inner courtyard is one of the finest in Bologna. The first thing you may notice is that most of the city is built under porticoes, which are covered walkways. This is very convenient when you are stuck in the frequent rain or snow, but it can seem a bit dark. The reason they are so common is because they were primarily offered as a tax incentive to estate developers because it was considered a service to the town.

Decorated old portico with columns in Bologna, Italy

Decorated old portico with columns in Bologna, Italy

The university in Bologna is one of the oldest and most famous in Europe, dating from the 11th century. Originally the campus had no fixed location; lectures were generally held in the great halls of convents until the Archiginnasio Palace was erected. Today, the student population of 100,000+ dominates the city and everywhere you turn you’ll catch young people walking arm in arm down the streets.

bolognaproduce

Bologna is considered the culinary capital of Italy and it isn’t nicknamed – Bologna la grassa – which means “Bologna the fat” for nothing. The market in the city center is one of the largest in Europe and has a huge array of fresh cheeses, meats, fruits, vegetables, dairy and baked goods.  

Local specialties include:

Tortellini in brodo – Meat tortellini in a broth

Bologna is no doubt synonymous with tortellini. Legend has it that their shape takes inspiration from Venus’ navel. The recipe for authentic tortellini was registered with Bologna’s Chamber of Commerce in 1974. The dough is made with flour and eggs, while the filling contains pork loin, raw ham, mortadella di Bologna, Parmesan cheese, eggs and nutmeg. To enhance their taste, tortellini is eaten in a broth of capon or hen. It is a typical winter dish that the Bolognesi have for their Sunday lunches.

Tagliatelle al ragu – pasta with meat sauce

Lucrezia Borgia seems to have been the inspiration for the hand-made pasta, tagliatelle. Legend has it that Maestro Zeferino invented them for her wedding upon seeing her blonde braids. Bologna’s Chamber of Commerce guards the recipe of tagliatelle, along with its measurement rule: tagliatelle should be 8 mm wide when cooked. Their thickness has not been defined, although experts say it should be between 6 and 8 tenth of a millimeter.

The official ragu recipe also rests with Bologna’s Chamber of Commerce since 1982, but with ragù there is a lot of leeway. If you ask Bolognese women, you will find there are many individual variations, and they seem to be very secretive about them also. The most important ingredient is minced beef and the tomato based sauce must cook for hours. Ragù goes well with many types of pasta, but especially with tagliatelle and lasagna; never ever eat it with spaghetti though – the Bolognesi consider it an insult!

Lasagna Verde alla Bolognese – Lasagna composed of green spinach pasta sheets with meat ragu and a cream bechamel sauce
Mortadella – Pink colored Italian sausage often served in sandwiches or before meals
Bollito – Boiled beef
Zuppa Inglese – A colorful dessert of cake and cream
Mascarpone – A very creamy and sweet cheese dessert

Cook Bologna’s Famous Pasta Recipes At Home

bolognaragu

Tagliatelle al Ragu

by Mario Batali

Ingredients

Ragu

  • 1/2 cup olive oil
  • 1/2 cup butter
  • 1 cup onions, chopped small
  • 1/2 cup celery, chopped small
  • 1/4 cup carrots, chopped small
  • 1/4 pound pancetta, ground
  • 1 pound veal
  • 1/2 pound ground beef
  • 1 pound ground pork
  • 2 cups whole milk
  • 1 cup white wine
  • 1/2 cup tomato paste
  • Tagliatelle, recipe follows
  • Parmigiano-Reggiano

Tagliatelle Pasta

  • 1 3/4 to 2 cups cake flour
  • 1 3/4 to 2 cups all-purpose flour
  • 4 eggs

Directions

Ragu

In a large Dutch oven or saucepan, add the olive oil and butter and heat. Add onions, celery and carrots and cook until very soft and beginning to caramelize. Mix together all of the meats.

Add the meats to the pan and begin to brown. When the meat begins changing color and releasing its own liquids, add the milk.

Cook until the milk is almost totally evaporated–it should just be moist around the edges of the meat, about 15 minutes. Add the wine.

Add the tomato paste and stir well. Bring to a simmer. Reduce heat to low and cook for 2 hours.

To make the pasta:

Roll out the pasta dough to the thinnest setting on a pasta machine. Cut into strips that are 4-inches wide and 8 inches long.

Starting with the 4-inch side, loosely roll the pasta into a tube that is about 4-inches long and 2 1/2-inches wide. Cut the open side into 1/4-inch wide strips.

Unroll the pasta and place in small bundles.

Bring 6 quarts of water to a boil. Add salt to the water and return to a boil. Add the tagliatelle and cook for 5 minutes. Drain the tagliatelle and add to the Bolognese sauce.

Thin with a little pasta water, if necessary. Toss for 1 minute. Immediately serve in warm pasta bowls. Top with freshly grated Parmigiano-Reggiano.

Tagliatelle

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil.

Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.

Lightly flour the board again and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.

Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as described above.

bolognasoup
Tortellini en Brodo

by Mario Batali

Ingredients

  • 6 cups brodo, recipe follows
  • 1 1/4 pounds tortellini, recipe follows
  • Parmigiano-Reggiano, grated

Brodo

  • 1 pound beef scraps
  • 1 pound beef or veal bones
  • 1 pound beef tongue, cut into 4 or 5 pieces
  • 1 (4 to 5 pound) stewing hen, cut into 6 pieces
  • 1 onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 10 to 12 quarts cold water
  • Salt and pepper

Tortellini

Filling:

  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces ground turkey
  • 4 ounces ground veal
  • 4 ounces ground pork shoulder
  • 4 ounces prosciutto, finely diced
  • 4 ounces mortadella, finely diced
  • 1 egg, beaten
  • 1 cups Parmigiano-Reggiano, grated
  • 1/8 teaspoon nutmeg

Pasta:

  • 3 1/2 to 4 cups flour
  • 4 eggs
  • 1/2 teaspoon extra-virgin olive oil

Directions

Bring the brodo to a boil. Add the tortellini and cook for 8 to 10 minutes, until all the tortellini are floating to the top of the pot.

Ladle equal portions of tortellini into 4 warmed pasta bowls. Ladle the hot broth on top of the tortellini and top with grated Parmigiano.

Brodo:

Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly.

Reduce the heat to simmer before the mixture boils and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface.

After 4 hours, remove from the heat, strain the liquid twice, first through a conical sieve and second through cheesecloth and allow to cool.

Refrigerate stock in small containers for up to a week or freeze for up to a month.

Pasta:

Filling:

In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.

Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.

Add the prosciutto and mortadella and cook for 5 minutes more. Remove from the heat and allow to cool. Place in a food processor and pulse to combine.

Add the egg and the Parmigiano-Reggiano and mix well to combine. Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again.

Set aside in the refrigerator until ready to use.

Pasta Dough:

Mound 3 cups of flour in the center of a large wooden cutting board. Make a well in the middle of the flour; add the eggs and oil.

Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.

As you incorporate the eggs, keep pushing the flour up to retain the well shape.

The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky.

Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes.

The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust the board with flour when necessary.

Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.

Roll the pasta into sheets using a pasta machine.

For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.

With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares. Place 3/4 teaspoon of filling in the center of each square.

Fold into triangles, press out any air around the filling and press to seal the edges. Bring the points of the long side together to form a ring,and seal between your fingers.

Set the tortellini aside on a sheet pan, wrap well with plastic wrap and refrigerate. Reserve for later assembly.

bolognalasagna
Lasagna Verde alla Bolognese

by Mario Batali

Ingredients

  • Ragu Bolognese recipe from above

Lasagna al Forno

  • 4 extra-large eggs
  • 6 ounces frozen chopped spinach, defrosted and squeezed very dry and chopped very fine
  • 3 1/2 to 4 cups unbleached all-purpose flour, plus 1/2 cup for dusting the work surface
  • 1/2 teaspoon extra-virgin olive oil

Besciamella

  • 5 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg
  • 8 ounces Parmigiano-Reggiano, for grating

Directions

Make the ragu as directed from above and set aside.

For the lasagna al forno:

Combine the eggs and spinach. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.

Make a well in the middle of the flour and add the egg and spinach mixture and the olive oil.

Using a fork, beat together the spinach, eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.

Lightly flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.

Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Divide the dough into 3 equal portions and roll each out to the thinnest setting on a pasta rolling machine.

Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stove top. Cut the pasta into 20 (5-inch) squares and drop into the boiling water.

Cook 1 minute, until tender. Drain well and refresh in the ice bath. Drain on towels and set aside.

For the besciamella:

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.

Cook 30 seconds and remove from heat. Season with salt and nutmeg and set aside.

For assembly:

Preheat the oven to 375 degrees F.

In a baking pan, assemble the lasagna, beginning with a layer of ragu, a sprinkling of grated Parmigiano, a layer of pasta, a layer of bechamel, a layer of ragu, a sprinkling of grated Parmigiano etc. until all the sauce and pasta are used up.

The top layer should be pasta with bechamel over it. Top the lasagna with grated Parmigiano-Reggiano and bake in the oven for 30 to 45 minutes, until the edges are browned and the sauces are bubbling.

Remove and allow to cool for 10 minutes before slicing.

bolognamap



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