Healthy Italian Cooking at Home

Category Archives: Fish

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When the children come for a visit, they are not interested in experimental dishes. So, I don’t make recipes that I am testing, when they are here. Tried and true – old favorites –  is what they look for. I have shared some of their favorites in the past and here are a few more. Hope you like them, also.

Roasted Chicken and Potatoes

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Serve this dish with a green vegetable or salad.

Ingredients

Chicken

4 chicken breast halves, bone-in and skin removed
1 slice sandwich bread
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper

Potatoes

1 pound medium baking potatoes, cut into ¼ inch rounds
One lemon, juiced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

Preheat oven to 400 F.

In a roasting pan or baking dish, combine the sliced potatoes, lemon juice, olive oil, salt and pepper. Spread mixture evenly over the bottom of the baking pan. Set aside.

Place the slice of bread in the food processor and process until bread into crumbs.

In small bowl, combine the mayonnaise, mustard, garlic powder and tarragon.

Season the chicken with salt and pepper. Brush the mayonnaise mixture on top of the chicken breasts and spread evenly to coat.

Sprinkle each breast with 1/4 of the bread crumbs, pressing them to adhere to the chicken.

Place the chicken on top of the potatoes in the baking pan. Place the pan in oven and roast for about 45 minutes, or until a meat thermometer registers 165 degrees F.

Oven Fried Fish with Tartar Sauce

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I have found that heating the baking pan in the oven before placing the fish on it, will make the fish extra crispy.

Serve this dish with broccoli or spinach and macaroni and cheese.

For every 2 servings, you will need:

Ingredients

1 lb white fish fillets
1 tablespoon fresh lemon juice
1/4 cup buttermilk
2 drops hot pepper sauce
1 teaspoons minced fresh garlic
1/4 teaspoon white ground pepper
1/4 teaspoon salt
1/4 teaspoon onion powder
1/2 cup panko bread crumbs
1 tablespoon olive oil for the baking pan
Tartar Sauce, recipe below

Directions

Preheat oven to 475 degrees F. Spread the olive oil in a baking pan and place the pan in the oven when you turn it on.

Dry the fillets with paper towels. Combine the lemon juice, buttermilk, hot pepper sauce and garlic in a shallow dish.

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Combine the white pepper, salt and onion powder with panko crumbs and place in a second shallow dish.

Let fillets sit in the buttermilk mixture for a few minutes. Then coat the fillets on both sides with seasoned crumbs, pressing the crumbs onto the fish.

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Place the coated fish on a plate and refrigerate for several hours.

When ready to cook, place the fillets on the hot baking sheet and bake 12 minutes on the middle oven rack. Using a wide spatula, turn the fillets over after 6 minutes. Serve with tartar sauce, if you like it.

Homemade Tartar Sauce

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Ingredients

½ cup mayonnaise
¼ cup sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 teaspoon minced capers
Few drops of hot sauce
½ teaspoon agave syrup

Directions

Whisk all the ingredients together in a small serving bowl. Refrigerate until serving time.

Italian Sausage, Tomato and Ricotta Pasta

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Ingredients

1 tablespoon extra-virgin olive oil
1 lb hot Italian sausage
1 clove garlic, minced
Half a medium onion, finely diced
1/2 cup dry white wine
2 cups fresh (or canned) seeded, diced, plum tomatoes or roasted red peppers
4 large basil leaves, torn into small pieces
1/4 teaspoon crushed red pepper flakes
1 lb. rigatoni pasta
1/2 cup freshly grated Pecorino Romano cheese, divided
1 cup ricotta cheese
¼ cup chopped parsley
Salt and black pepper

Directions

Brown the entire sausage on the grill or in a skillet. Set aside until cool enough to handle. When cool enough to touch, slice the sausages into ¼ inch slices.

Bring a large pot of well-salted water to a boil.

In a large skillet heat the oil and add the onion and garlic. Cook about 3 or 4 minutes to soften the onion. Add the wine and cook over medium high for a few minutes.

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Lower the heat and add the sausage, tomatoes, basil, the red pepper flakes and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until the tomatoes break down, 6 to 10 minutes.

Cook the pasta in the boiling water, stirring frequently until al dente, about 11 minutes. Reserve 1/2 cup of the cooking water and drain well.

Return the pasta to the pot, add the sausage/tomato sauce, and cook over medium-high heat, stirring, for 1 minute so the sauce and pasta combine.

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Add some of the reserved pasta water to moisten.

Combine the ricotta with the parsley, ¼ cup of the Pecorino cheese and salt and pepper to taste.

Turn the pasta and sauce into a large serving bowl. Drop tablespoons of ricotta on top of the pasta and sprinkle with the remaining Pecorino cheese.

Italian Sourdough Bread

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Some Italian dinners need bread to finish off the meal. This bread is one of the family’s favorite.

Ingredients

3/4 cups lukewarm water
1 cup sourdough starter
3 cups unbleached all-purpose flour
1 teaspoon Kosher salt
1 teaspoon honey
2 teaspoons instant yeast

Directions

Combine all the ingredients in an electric mixer with the paddle attachment until the dough leaves the side of the bowl. Switch to the dough hook and knead for 5 minutes.

Let the dough rest in the bowl for 5 minutes. Then, knead again for 5 minutes.

Place the dough in an oiled bowl, cover and let rise until doubled, about 60-90 minutes.

Place the dough on a floured board and divide in half (about one pound each).

Shape each piece into an 18-inch long loaf and place the loaves, at least 4 inches apart, on a parchment-lined baking sheet or in a lightly greased baguette pan.

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Cover the loaves with lightly greased plastic wrap and let them rise for 1 hour, or until they’re puffy and twice the size. Cut slits across top.

Preheat the oven to 450°F. Spray the loaves with water and bake them for about 15 minutes, or until they are golden brown. Remove the loaves from the oven and cool them on a wire rack.

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I often plan my meals by what looks good in the market each week. This week fresh spinach and plum (Roma) tomatoes were a good buy. I had fish in the freezer and thought the spinach would make a good stuffing to give the flounder some interest. A simple side of pasta, lightly sauced made a good addition to this meal – all the while keeping this dinner healthy.

Spinach Stuffed Flounder

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Ingredients

1 lb flounder fillets
1 pkg (10 oz) fresh spinach or a 10 oz package frozen, thawed and drained
1/4 cup Feta cheese
1 clove garlic, minced
1 tablespoon olive oil, plus extra for baking
1/4 cup diced scallions
1 tablespoon grated Parmesan Cheese
1 tablespoon paprika
1 teaspoon dried oregano
Salt and pepper to season

Directions

Heat oil in skillet. Add garlic and scallions and saute for a minute or two.

Add spinach to the pan and saute for about 3 minutes. Take the pan off the heat and add the feta and Parmesan cheese. Season with black pepper to taste. Set aside to cool.

Season the fish with salt and pepper. Place about 2 tablespoons of filling onto the center of each piece of fish.

Roll fish around stuffing. Place fish seam side down into an oiled baking dish. Drizzle with olive oil Sprinkle fish with oregano and paprika.

Bake at 400 degrees F uncovered for 30 minutes.

Spaghetti with Lemon Sauce

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Ingredients

1 pound/457 g spaghetti or fettuccine
1 clove garlic, grated
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons/74 ml extra-virgin olive oil
Salt
1 cup/235 ml finely grated Parmigiano-Reggiano cheese
Bunch fresh flat-leaf parsley, leaves picked and chopped

Directions

Place the spaghetti in a pot of boiling salted water and cook the spaghetti al dente.

Place the grated garlic in a warm pasta serving bowl. Add the freshly squeezed lemon juice and slowly drizzle in the extra-virgin olive oil while whisking.

Whisk until the ingredients have emulsified and add the cheese. Drain the spaghetti and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly.

Sprinkle the pasta dish with fresh parsley and lemon zest. Serve immediately.

Baked Plum Tomatoes

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The tomatoes can bake in the oven with the flounder.

4 servings

Ingredients

4 plum tomatoes, halved horizontally
¼ cup dried Italian seasoned breadcrumbs
¼ teaspoon salt
Extra-virgin olive oil
Freshly ground pepper, to taste

Directions

Preheat the oven to 400°F.

Place tomatoes cut-side up in an oiled baking dish. Top with salt and pepper. Sprinkle with breadcrumbs and drizzle with oil.

After the fish has baked for 15 minutes, place the tomatoes in the oven. Bake until the tomatoes are tender, about 15 minutes.


 

salernocanaloneOften overshadowed by its proximity to Naples and by the beauty of the Amalfi coast, Salerno is often overlooked. The province has a Mediterranean climate, with a hot and relatively dry summer (30 °C (86 °F) in August) and a rainy fall and winter (8 °C (46 °F) in January). The strong winds that come from the mountains toward the Gulf of Salerno make the area very windy but also one of the sunniest areas in Italy.

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The province is one of the largest in Italy and the Port of Salerno is one of the most active on the Tyrrhenian Sea. It handles about 10 million tons of cargo per year.

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Today, Salerno is an important cultural center and is divided into three zones: the medieval sector, the 19th century sector and the more densely populated post-war area, with its numerous apartment complexes.

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Salerno is located at the geographical center of a triangle nicknamed the “Tourist Triangle of the 3 P” (namely a triangle touching the corners of the towns of Pompei, Paestum and Positano). The characteristics of this area make Salerno attractive to tourists.

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Some of these sites include:

  • Lungomare Trieste (Trieste Seafront Promenade). This promenade was created from the sea during the 1950s and it is one of the best in Italy, similar to those in the French Riviera.
  • Castello di Arechi is a massive castle created by Arechis II during the Roman-Byzantine era.. Today, it houses rooms for exhibitions and meetings. The Castle offers a spectacular view of the city and the Gulf of Salerno.
  • Centro storico di Salerno. The “Historical Downtown of Salerno” is believed to be one of the best maintained in the Italian peninsula. Its Merchant Street is one of the main shopping streets in the city.
  • Giardino della Minerva, “Minerva’s Garden,” was the first European “orto botanico” (botanical garden).

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Salerno’s cuisine is rich in vegetables, legumes, olive oil, cheese and fish which are the foundation of the Mediterranean diet. The star of Salerno’s cuisine is without any doubt the Campana DOP Buffalo Mozzarella and their San Marzano Tomatoes that are exported around the world. Some other culinary specialties include the White Fig, the Giffoni Hazelnut and the Amalfi Coast Lemon.

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Fruity Tomato Sauce (Pummarola) Salerno Style

Makes approximately 2 cups, enough for 1 pound of pasta

Ingredients

  • 2½ cups (28 ounces) canned, peeled plum tomatoes in juice. (D.O.P San Marzanos are preferred.)
  • 4 tablespoons high quality extra virgin olive oil, or more, to taste
  • 2 large cloves garlic, crushed
  • 1 small red or yellow onion, minced
  • 1 medium celery stalk, including leaves, minced
  • 1 small carrot minced
  • 2 tablespoons fresh flat-leaf parsley, minced
  • 2 tablespoons tomato paste
  • Small handful of chopped fresh basil
  • Scant ½ teaspoon salt, or to taste
  • Freshly milled black or white pepper

Directions

Drain the tomatoes in a colander, reserving their juice; chop and set aside.

In a large saucepan over medium-low heat, warm 3 tablespoons of the olive oil. Stir in the garlic, onion, celery, carrot, parsley and sauté the vegetables until they are completely soft, about 12 minutes.

Add the tomato paste and stir until it’s coppery-colored, about 3 minutes. Then add the tomatoes and their juice, cover partially and simmer, stirring occasionally and gently, until thickened about 45 minutes.

Stir in the basil and season to taste with salt and pepper. Remove from the heat and blend in the remaining 1 tablespoon olive oil, or more to taste.

Note:

If a smooth sauce is desired, take the pan off the stove and allow it to cool somewhat. Position a food mill over a clean saucepan and pass the sauce through it, being sure to press out as much of the pulp as possible. Place over medium heat just long enough to heat through, about 3 minutes. Remove from the heat and stir in the remaining tablespoon olive oil.

The sauce can be made 4 to 5 days in advance and stored tightly covered in the refrigerator, or it can be frozen for up to 3 months. Whether storing it in the refrigerator or the freezer, leave out the remaining 1 tablespoon olive oil. Stir it into the sauce after reheating.

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Linguine or Spaghetti with Anchovies

Serves 4

Ingredients

  • 400g linguine or spaghetti
  • Salt and pepper
  • 12 tablespoons olive oil
  • 60g pitted black olives, chopped
  • 2 small red chilies, finely chopped
  • 1 tablespoon salted capers, rinsed
  • 6 anchovy fillets
  • 60g fresh breadcrumbs

Directions

Add the linguine to a large pan of boiling salted water and boil until al dente.

Heat half of the olive oil in a pan, add the olives, chilies, capers and anchovies and heat, stirring to dissolve the anchovies.

Drain the pasta as soon as it is ready and toss with the sauce.

At the same time, heat the rest of the olive oil in a large non-stick pan and fry the breadcrumbs until slightly brown.

Mix the dressed pasta into the breadcrumbs.

Fry for a few minutes, until a crust forms underneath. Invert onto a warm plate, so the crushed side is on top.

Cut into portions with a knife and serve.

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Saddle of Pork with Milk and Giffoni Hazelnut

Ingredients

  • 1 kg saddle of pork
  • ½ liter of warm milk
  • 1 cup white wine
  • 100 gr of chopped hazelnuts
  • 1 tablespoon of potato starch
  • Sage and rosemary
  • ½ cup chopped onion
  • Olive oil and salt as needed

Directions

Brown the onion with some sage and rosemary in warm olive oil. Add the pork and brown on all sides; add the wine and let the pork steam in it for a few minutes.

Then add the warm milk and let it cook for 20 minutes. Turn off the heat and add the potato starch, stirring until thickened; then mix in the hazelnuts. Let the meat cool.

Slice the pork and place it into a baking dish. Pour the sauce over the meat and warm it into preheated moderate oven for 5 minutes. Serve it warm with mashed potatoes as a side dish.

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Lemon Gelato

Ingredients

  • 200 ml (7 fl oz/ 7/8 cup) lemon juice
  • 350 ml (generous 12 1/4 fl oz/ 1 1/2 cups) milk
  • 150 ml (5 1/4 fl oz/ 3/4 cup) single cream
  • 170 g (6 oz/ 7/8 cup) sugar

Directions

Bring the milk almost to a boil, then add the sugar and, off the heat, stir it until it dissolves.

Pour in the cream and lemon juice. Place the pan in a bowl of ice and, when the mixture is cold, transfer it to the ice cream maker. Follow directions for your ice cream maker.

Pour into a freezer container and freeze overnight. Serve with a sprig of fresh mint.

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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.


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Venice (Italian: Venezia) is a metropolitan city in the Veneto region of Italy. It is situated across a group of 117 small islands that are separated by canals and linked by bridges. These are located in the shallow Venetian Lagoon, an enclosed bay that lies between the mouths of the Po and the Piave Rivers. Parts of Venice are renowned for the beauty of their settings, their architecture and artwork. The lagoon and a part of the city are listed as a World Heritage Site

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The name, Venezia, is derived from the ancient Veneti people who inhabited the region in 10th century BC. The Republic of Venice was a major financial and maritime power during the Middle Ages and Renaissance and a staging area for the Crusades, as well as a very important center of commerce (especially for silk, grain and spices) and art. Venice is considered to have been the first real international financial center and this made it a wealthy city throughout most of its history.

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In the 14th century, many young Venetian men began wearing tight-fitting multicolored hose, the designs indicated the Compagnie della Calza (“Trouser Club”) to which they belonged. The Venetian Senate passed laws banning colorful clothing, but this merely resulted in changes in fashion in order to circumvent the law. Dull garments were worn over colorful ones, which then were cut to show the hidden colors that resulted in the wide-spread use of men’s “slashed” fashions in the 15th century.

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Today, Venice is a major fashion and shopping center, not as important as Milan, Florence, and Rome, but on a par with other fashion centers. Roberta di Camerino is a major Italian fashion brand to be based in Venice. Founded in 1945, it is renowned for its innovative handbags featuring adornments by Venetian artisans. Many of the fashion boutiques and jewelry shops in the city are located on or near the Rialto Bridge and in the Piazza San Marco. There are Louis Vuitton and Ermenegildo Zegna flagship stores in the city.

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Venice is known for its ornate glass-work, known as Venetian glass. It is world-renowned for being colorful, elaborate and skilfully made. However, by the 14th century, the center of the Venetian glass industry moved to Murano, an offshore island in Venice. The glass made there is known as Murano glass. Despite efforts to keep Venetian glass-making techniques within Venice, they became known elsewhere and Venetian-style glassware is produced in other Italian cities and other countries of Europe. Some of the most important brands of glass in the world are still produced in the historical glass factories on Murano. They are: Venini, Barovier & Toso, Pauly, Millemetri, Seguso. Barovier & Toso is considered one of the 100 oldest companies in the world, formed in 1295.

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Festivals

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The Carnival of Venice is held annually in the city and It lasts for around two weeks and ends on Shrove Tuesday. Venetian masks are popular during the festival.

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The Venice Biennale is one of the most important events in the arts calendar. In 1895 an Esposizione biennale artistica nazionale (biennial exhibition of Italian art) was inaugurated.

The Festa del Redentore that is held in mid July began as a feast to give thanks for the end of the plague of 1576. A bridge of barges is built connecting Giudecca to the rest of Venice and fireworks play an important role.

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The Venice Film Festival is the oldest film festival in the world founded by Count Giuseppe Volpi di Misurata in 1932 as the Esposizione Internazionale d’Arte Cinematografica. The festival takes place every year in late August or early September on the island of the Lido. Screenings take place in the historic Palazzo del Cinema on the Lungomare Marconi. It is one of the world’s most prestigious film festivals and is part of the Venice Biennale.

Cuisine

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Venice cuisine has a centuries-long history and it is significantly different from the other cuisines of northern Italy. Venetian cuisine is characterized by seafood, but also includes vegetables from the islands of the lagoon, rice from the mainland, game and polenta. Venice combines local traditions with influences stemming from age-old practices. These include: sardines marinated to preserve them for long voyages; bacalà mantecato (a recipe based on Norwegian stockfish and extra-virgin olive oil); bisàto (marinated eel); risi e bisi,( rice, peas and pancetta); fegato alla veneziana, Venetian-style veal liver; risòto col néro de sépe (risotto with cuttlefish, blackened by their ink); cicchétti (tapas); antipasti (appetizers); and Prosecco, an effervescent, mildly sweet wine.

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The most common dish is polenta, which is cooked in various ways within the local cuisines of Veneto. It is very popular to serve grilled meat (often by a barbecue that includes a mix of pork, beef and chicken meat) together with grilled polenta, potatoes or vegetables. Other popular dishes include risotto, rice cooked with many different kinds of food, from vegetables, mushrooms, pumpkin or radicchio to seafood, pork meat or chicken livers. Bigoli (a typical Venetian fresh pasta, similar to Udon), fettuccine (hand-made noodles), ravioli and the similar tortelli (filled with meat, cheese, vegetables or pumpkin) and gnocchi (potatoes-made fresh pasta), are fresh and often hand-made pasta dishes (made of eggs and wheat flour), served together with a meat sauce (ragù) often made with duck meat, sometimes together with mushrooms or peas, or simply with melted butter.

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In addition, Venice is known for the golden, oval-shaped cookies called baìcoli, and for other types of sweets, such as: pan del pescatore (bread of the fisherman); cookies with almonds and pistachio nuts; cookies with fried Venetian cream, or the bussolài (butter biscuits and shortbread made in the shape of a ring or of an “S”) from the island of Burano; the galàni or cróstoli (angel wings); the frìtole (spherical doughnuts); the fregolòtta (a crumbly cake with almonds); a milk pudding called rosada; and cookies called zaléti, whose ingredients include yellow maize flour.
The dessert tiramisù is thought to have been invented in Treviso in the late 1960s and is popular in the Veneto area.

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Venetian-style Capesante

Scallops are popular as a hot fish appetizer.

Ingredients

4 servings

8 sea scallops
⅛ oz garlic
½ oz parsley
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
Salt and pepper to taste
Large scallop shells for serving

Directions

Heat the oil in a pan, add the finely chopped garlic and the scallops. On high heat, add parsley and dill. Season with salt and pepper, and cook for 5 minutes.

Rearrange each shell by placing two scallops inside and pouring a little of the cooking liquid over each one. This dish can also be served with hot croutons brushed with garlic.

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Bigoli With Duck Sauce

This is a typical first course. The “bigolo” is a hard wheat pasta, which had made its appearance in the area in the eighteenth century. It was produced using the special “bigolaro”, a press featuring a brass drawplate which permitted the pasta to be formed into a rough-textured “bigolo” shape. In the Veneto region, the name “bigoli” is also given to large spaghetti or “bucatini” because of their slender elongated shape, also a kind of “bigolo”.

Ingredients

4 servings
1 lb bigoli-a hard wheat pasta
3 ½ oz liver
3 ½ oz duck meat
1 oz butter
¾ oz extra virgin olive oil
1 cup chicken broth
2 oz ripe tomatoes
2 oz onion
3 ½ oz red wine
Thyme to taste
Marjoram to taste
1 bay leaf
Grated Parmigiano Reggiano cheese to taste
Parsley to taste

Directions

In a pan combine the oil and butter and brown the onions, add the liver and duck meat and brown that also. Mix thoroughly.

Pour the red wine over the mixture, allow to evaporate, and then salt to taste. Add the broth and cook until the broth has reduced to only a few tablespoons. Add the herbs, the bay leaf and the tomato.

Cook the pasta in abundant boiling and salted water. When the pasta is cooked, when it is still “al dente”, drain it, put it in the pan with the sauce and toss it. Remove from the heat and sprinkle with freshly grated cheese, finely chopped parsley and arrange on a serving dish.

torresani

Torresani allo Spiedo (pigeons on the spit)

Ingredients

Serves 4

4 terraioli pigeons (also known as toresani)
120 g bacon, in large slices
Extra virgin olive oil
10 Juniper berries
2 Bay leaves
Rosemary – a large sprig
Salt and pepper

Directions

Preparation for plucking pigeons: flame it to remove the hair, clean the entrails, wash well and dry them.

Grind in a mortar the juniper berries and two bay leaves, put the mixture into a shallow dish, sprinkle with salt and pepper and add plenty of extra virgin olive oil.

Dip the sprig of rosemary into the mixture and use the rosemary to brush the seasoning on the pigeons.Then wrap them in slices of bacon, with a kitchen string to tie them, putting them on the spit and after ½ hour of cooking brush with the remaining mixture prepared with oil.

After 40 total minutes of cooking, remove the pigeons, remove the string and served with grilled polenta.

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Zaleti

This is a traditional cookie from the Venice area. They are often enjoyed together with a glass of sparkling wine like Prosecco.

Ingredients

¾ lb cornmeal
3 ½ oz sugar
½ lb all-purpose flour
5 oz butter
3 oz raisins
2 ½ oz pine nuts
1/2 tablespoon baking powder
2 eggs
1 cup milk, fresh
1 pinch vanilla
Lemon zest, grated

Directions

Mix the flours with the baking powder in a separate bowl. Combine the butter and sugar. Add the flour mixture, raisins, previously soaked in warm water, the pine nuts, milk, grated lemon zest and vanilla, to form a dough mixture.

With your hands, shape the mixture into small oval cakes about 3.2 inches long. Place them onto a lightly buttered baking sheet and bake in a hot oven. Cooking time is generally 20-25 minutes, but it can vary according to the size of the “zaleti”.


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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.



 

Lunetta, “Little Moon” in Italian, celebrates life’s small pleasures. Lunetta Prosecco is produced by Cavit, located in the northern Italian region of Trentino. It is the largest facility in Italy dedicated exclusively to producing world-class sparkling wines. Prosecco is fermented by a process known as the Charmat method. Unlike Champagne, there is no aging time. The Charmat process is particularly suited to producing sparkling wine whose most important characteristic is freshness.

I was selected to develop a post for Lunetta in conjunction with Honest Cooking Magazine that would feature a sparkling wine cocktail and an appetizer for the winter season. In planning for this post, Lunetta was very generous and sent me several bottles of Rose and White Prosecco.

White Prosecco is pale straw in color with greenish reflections and an apple and peach aroma.
Rose Prosecco is pale salmon in color with a berry aroma.

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As a result of sampling the two excellent Proseccos, I decided to make two cocktails – not just one: one featuring the white Prosecco and one featuring the rose Prosecco. And, of course, each needed a great appetizer to enhance their flavors. I also wanted to make cocktails and appetizers that my readers and friends would want to make for their own parties. I invited several friends and family members for Thanksgiving Day and served the cocktails and appetizers featured in this post. They were all a big success. So, I know, you will want to make these cocktails and appetizers at your next party!

Lunetta Rose Prosecco and Crème de Cassis Cocktail

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For 6 cocktails

Ingredients

6 teaspoons crème de cassis brandy, divided
3 teaspoons lemon juice, divided
1 bottle chilled Rose Prosecco sparkling wine

Directions

Pour 1 teaspoon of crème de cassis and 1/2 teaspoon lemon juice into each champagne glass. Stir.

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Slowly fill each glass to the top with chilled Rose Prosecco.

Skewer three raspberries on each of 6 bamboo sticks and drop them into the glasses to serve.

Smoked Salmon Appetizer Rolls

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Ingredients

6 slices sandwich bread, crusts removed
6 tablespoons cream cheese with chives and onions
6 slices smoked salmon

Directions

Roll out the bread slices using a rolling-pin.

Spread cream cheese on each slice.

Add smoked salmon slices and roll up each slice

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Cover with plastic wrap and let the rolls rest in the refrigerator for a couple of hours.

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Cut into one-inch slices and arrange on a serving platter. Keep the rolls covered with plastic wrap until your guests arrive.

Lunetta Prosecco and Ginger Brandy  Cocktail

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For 6 cocktails

Ingredients

Coarse sugar crystals
6 teaspoons ginger brandy, divided
3 teaspoons agave syrup, divided
6 crystallized ginger cubes, divided
1 bottle chilled white Prosecco sparkling wine

Directions

Decorate the rims of 6 tall flute glasses by dipping them in a saucer of water then into a dish of the coarse sugar crystals.

Add one teaspoon of ginger brandy and ½ teaspoon of agave into each glass. Stir.

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Fill each glass with Prosecco and add a cube of crystallized ginger to each glass.

Gorgonzola Thumbprint Appetizers Filled With Tomato Jam

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Makes about 15

Ingredients

1 cup almond flour
3 tablespoons softened, salted butter
4 ounces gorgonzola cheese, crumbled
½ teaspoon dried Italian seasoning
¼ teaspoon freshly ground black pepper
1 tablespoon lemon juice
Tomato Jam, homemade recipe below or use store-bought

Directions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Mix all of the ingredients in a small bowl until a cohesive dough forms.

Scoop up 1″ balls of dough (a teaspoon cookie scoop works well here) and roll into a smooth ball.

Arrange the balls of dough about 1 1/2″ to 2″ apart on the prepared baking pans.

Use your thumb to press an indentation into the center of each ball of dough.

Bake the thumbprints for 8 to 10 minutes, until they start to turn light golden brown on top.

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Remove the thumbprints from the oven and cool them on the pan for 10 minutes.

Transfer them to a rack to cool completely before serving. Fill with jam just before serving.

Homemade Tomato Jam

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Makes about 2 1/2 cups

3 pounds Roma tomatoes, (plum), cored and quartered
½ cup plus 1 tablespoon granulated sugar
1 ¼ and ¼ teaspoon salt, divided
1/4 teaspoon black pepper
3 tablespoons good quality red wine vinegar
1 tablespoon extra virgin olive oil
2 medium shallots, minced (about ½ cup)
2½ teaspoons chopped fresh thyme
3/4 cup dry red wine

Directions

In a food processor, pulse the tomatoes with the sugar, the 1¼ teaspoons salt, ¼ teaspoon pepper and red wine vinegar until the tomatoes are finely chopped but not completely pureed and the sugar is dissolved, about 6 – two second pulses.

In a 12 inch skillet over medium, heat the olive oil until shimmering. Add the shallots, thyme and the ¼ teaspoon salt and cook, stirring until softened, about 3 minutes. Add the red wine, adjust the heat to medium-high and bring to a boil. Continue to boil, stirring occasionally, until the liquid is reduced to a loose glaze, about 4-5 minutes. Add the processed tomato mixture.

Adjust the heat and simmer vigorously, stirring more often as the mixture reduces, is glossy and has a jam-like consistency, somewhere between a sauce and a paste, about 60-90 minutes (depending on how watery your tomatoes are).

Set the pan aside, off heat, to cool to room temperature.

Taste and adjust the seasoning with salt and pepper and store. The jam can be refrigerated for 1-2 weeks or frozen for six months.

Here is the Prosecco Spiced Cocktail recipe featured in the video:

Prosecco Spiced Cocktail

Serves: 1

Ingredients

Syrup

½ cup honey
½ cup water
¼ teaspoon cloves
¼ teaspoon ginger
½ teaspoon cinnamon

Drink

½ oz spiced honey syrup
1 oz whisky
1 oz cider
Sprig of thyme
Lunetta Prosecco to top off

Instructions

Combine all of the syrup ingredients in a saucepan, bring to a simmer and cool down.

With ice, shake together honey syrup, cider, and whiskey. Strain into a glass, top with Prosecco and garnish with a sprig of thyme.

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