Healthy Italian Cooking at Home

Category Archives: Fruit

Strawberry fields in bloom in February near where I live.

Strawberry fields in bloom in February near where I live.

Making healthy breakfasts can be good for you and they can taste really good. Pancakes are always special on the weekend and you can keep them healthy by using a variety of grains and flours. The same with muffins and replace some of the oil with healthy ingredients like applesauce or fruit juice and add plenty of fruit. Eggs are always a good choice but skimp on the fat that is used to cook them and add vegetables, so then they a great choice. Don’t forget fruit. Use whatever is in season. Strawberries are in season here where I live, so they were my choice for the muffin recipe.

Oat & Wheat Pancakes

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Makes about 8 four-inch pancakes

Ingredients

2/3 cup old-fashioned oats
1 1/2 cups buttermilk
3/4 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 tablespoon maple syrup
1 teaspoon vanilla

Directions

Combine the oats and buttermilk. Let sit for 15 minutes.

Combine the flour, baking powder, baking soda and salt in a mixing bowl.

Combine the egg, maple syrup and vanilla. Stir into the oat mixture.

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Pour the oat mixture into the flour mixture and stir well.

Heat a grill or large skillet. Lightly grease and drop ¼ cupfuls of batter on the grill. Cook until bubbles appear on the surface. Turn the pancakes over and cook for another minute.

Serve with maple syrup.

Eggs and Potato Hash

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The potatoes can be cooked ahead of time and refrigerated until it is time to cook the hash.

2 servings

Ingredients

2 large Russet potatoes, peeled and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup each chopped onion and green pepper
4 eggs
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
4 tablespoons shredded mozzarella or cheddar cheese

Directions

Preheat the oven to 375 degrees F.

Bring a pot of well-salted water to a boil. Add the potatoes and boil until just tender, about 4 minutes. Drain well and spread out on a baking sheet to cool.

Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer.

Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper.

Add the onion, pepper and cook until the onions brown slightly, about 2 minutes.

Off the heat, make 4 small evenly spaced wells in the hash. Break each egg into a small custard cup and then pour the egg into one of the wells. Repeat with the remaining eggs.

Sprinkle the oregano and the cheese over the hash.

Transfer the skillet to the oven (or place in individual baking dishes) and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.

Fruit Muffins

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12 Muffins

Ingredients

2 cups whole-wheat pastry flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
4 tablespoons vegetable oil
1 teaspoon cinnamon
3/4 cup orange juice
1 1/2 cup diced strawberries (or other fruit that is in season)
1/2 cup toasted sliced almonds or other nuts

Directions

Preheat the oven to 350 F. Grease 12 muffin tin cups.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir to mix evenly. Stir in the chopped fruit and the nuts.

In a separate bowl, mix the egg, oil and orange juice. Add to the flour mixture and blend just until moistened but still lumpy.

Spoon the batter into the muffin cups, filling each cup almost to the top. Bake until springy to the touch and a cake tester comes out clean when inserted into the center of the muffin, about 25 minutes.

Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.

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img_0015No reservations needed for this dinner! Sometimes it is just nice to have a special dinner with your partner in your own home. I try to have this special kind of evening every once in a while. Come up with a menu that is elegant but easy to make and the evening will be memorable. The salad and main dish recipes below are easy and come together quickly. The dessert takes a bit longer but eclairs and cream puffs are not difficult to make. You can certainly make anything you like for dessert, as long as it is special to you. Keep romance alive.

Blue Cheese and Dried Cranberry Tossed Salad

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Ingredients

1 hearts of romaine lettuce, chopped
1/4 of a cucumber, sliced
1/4 of a red onion, sliced thin
1/2 cup chopped toasted almonds
1/2 cup dried cranberries
1/2 cup crumbled bleu cheese

Dressing

3 tablespoons raspberry vinegar
1 tablespoon honey
2 tablespoons extra-virgin olive oil
Salt & freshly ground pepper, to taste

Directions

For the dressing: Whisk vinegar and honey in a small bowl until blended. Whisking continuously, slowly add oil. Season with salt and pepper.

Layer the romaine lettuce with the cucumber, onion, almonds, cranberries and bleu cheese on two individual salad plates. Dress the salad with the vinaigrette just before serving.

Filet Mignon with Leek Sauce

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Serves 2

Ingredients

2 Filet Mignon steaks, about 7 oz each and 2 inches thick
1/4 teaspoon sea salt
2 tablespoons coarsely ground black pepper
2 tablespoons butter
1 large leek, finely chopped white and light green sections of the leek
1/4 cup red wine (such as Cabernet)
1 tablespoon capers
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley

Directions

Preheat the grill or broiler. Lightly oil the grill rack or broiler pan. Rub the steaks with the salt, then press the pepper into both sides of the steaks.

In a small saucepan over medium heat, melt the butter and cook the leeks for 6 minutes, or until very soft. Add the wine, capers and tarragon.

Simmer for 3 minutes, or until well blended and heated through. Keep warm.

Grill or broil the steaks about 5-6 minutes on each side or until a meat thermometer inserted in the center registers 135°F for medium-rare. Place the steaks on individual serving plates.

Top with the leek sauce and sprinkle with parsley.

Buttermilk Mashed Potatoes

Ingredients

1 pound potatoes, peeled and cut into cubes
1/4 – 1/2 cup buttermilk
2 tablespoons chopped fresh chives

Directions

Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes, or until tender. Drain and place in a large bowl.

Mash the potatoes, adding the buttermilk until moist. Add the chives, cover and keep warm.

Chocolate Filled Eclairs

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Makes 12 medium-sized eclairs

Pastry

3/4 cup water
6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs

Directions

Heat the oven to 425 degrees F; line a baking sheet with parchment paper or use an eclair pan.

Put the butter in a saucepan with the salt and water; bring it to a boil over medium-high heat and stir until the butter is melted.

Reduce the heat to medium and add the flour; continue to cook, stirring constantly with a wooden spoon, until the mixture pulls away from sides of the pan and forms a ball, about 30 seconds.

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Remove the pan from the heat and let cool for 3 to 4 minutes.

Add the eggs to the slightly cooled flour mixture one at a time, beating well with the wooden spoon after each addition — the batter will come apart after each egg is added but will reunite as you stir.

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Mound dough about 1 inch high and 1 to 2 inches in diameter on the prepared baking sheet, leaving about an inch of space between each one. If using an eclair pan simply fill the indentations.

Bake until puffed and golden, about 25 minutes. Remove the puffs from the oven and pierce the bottom of each puff once with a skewer, to keep them from getting soggy.

Return to the oven; prop the oven door open with a wooden spoon and let the puffs crisp up for about 5 minutes. Cool on a rack.

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Chocolate Filling

1 cup heavy whipping cream
1 teaspoon vanilla extract
2 1/2 tablespoons powdered sugar
2 1/2 tablespoons unsweetened cocoa powder

Directions

Place cream, vanilla extract, sugar and cocoa powder into a large bowl. Stir to combine the ingredients. Cover and chill the bowl and the beaters for at least 30 minutes.

When chilled, beat until stiff peaks form.

Glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Directions

In a double boiler over hot, but not boiling water, combine the chocolate chips, butter and corn syrup. Stir until the chips are melted and the mixture is smooth; then add the vanilla.

To assemble the éclairs:

Cut the eclairs in half lengthwise. Pipe or spoon the filling into the pastries, then dip the tops of each one into the glaze.

For best results, serve immediately or refrigerate and serve within several hours.

Note: Puffs can be stored in an airtight container for up to 2 days; freeze unfilled eclairs for longer storage. If the eclairs soften in storage, they can be crisped up in the oven before filling and serving. To re-crisp; bake uncovered in a 300°F for about 5 to 8 minutes. Cool completely before filling.


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How many folks still hold with tradition and have “Sunday Dinner”? Growing up in my house, a big dinner with family members occurred every week. Family time and lots of good food are Italian American traditions. Once I was married and had children, we didn’t always live near family members. I think this is a common factor today. As a small family we always had dinner together, weeknights and weekends, but they were not the typical big feasts of old. Sunday meals were not much different from weeknight meals, usually. I thought this week I would make a traditional Sunday dinner featuring seasonal ingredients and a roast – a pork roast. The only thing missing from this dinner is the first course pasta dish that we always had in the old days.

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Herb-Crusted Pork Roast

Ingredients

One 3 pound top loin, bone-in pork roast, fat trimmed
1 garlic clove, minced
1/2 tablespoon coarse or kosher salt
¼ cup minced herbs (I used sage, rosemary, tarragon, oregano and basil)
1 tablespoon olive oil
1 cup dry white wine
Freshly ground black pepper

Directions

Pat the pork loin dry with paper towels. Place the roast on a platter or in a baking dish. Rub the roast with the olive oil and press the herbs and salt onto all the sides of the roast.

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Cover the dish with plastic wrap and refrigerate for at least 2 hours (up to 24 hours). Bring to room temperature for 1 hour before roasting.

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Preheat the oven to 450°F.

Place the roast on a rack that has been placed inside a roasting pan and cook for 20 minutes. Remove the pan from the oven, turn the roast over and baste with 1/4 cup of the wine.

Return the roast to the oven and reduce the temperature to 325°F. Cook for 60-75 minutes longer, turning the roast and basting it with wine every 20 minutes; reserve 1/4 cup of wine for the sauce.

Check the roast after it has been cooking for 60 minutes. Place a meat thermometer in the roast to determine if it has reached 150 -155 degrees F.

If not, continue cooking until the temperature is reached.

Transfer the roast to a platter and pour the pan juices into a measuring cup.

Place the roasting pan over moderate heat on the stove-top; when it starts to sizzle, add the reserved 1/4 cup wine and cook for 2 minutes, scraping up the drippings from the bottom of the pan.

Add to the pan juices in the measuring cup; let the fat rise to the surface, about 5 minutes. Skim off the fat and season the sauce with black pepper.

Carve the roast into thin slices and arrange the meat on a platter. Serve the pan juices on the side.

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Roasted Butternut Squash Puree

I prefer to cook the squash whole. Uncooked butternut squash is a difficult to cut through, however, after baking, it is very easy.

This recipe makes about 2 1/2 cups.

Preheat the oven to 400°F. Wash a 2 to 2 1/2 pound butternut squash and place it on a parchment lined baking sheet.

Bake for about 90 minutes or until soft all over, turning the squash halfway through the baking time.

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Cool slightly and cut the squash in half and remove the seeds. With a spoon, scoop the flesh into a bowl and mash the squash.

Stir in 2 tablespoons butter, 1 teaspoon fresh lemon juice, salt and black pepper to taste.

You can make this early in the day or the day before. Reheat before serving.

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Sautéed Peas

Ingredients

1 tablespoon olive oil
1/4 cup chopped red onion
1 small clove garlic, minced
1 celery stalk including the leaves at the top, finely chopped
10 ounce package of frozen peas (or 2 cups fresh peas)
1/4 teaspoon salt
1/2 teaspoon pepper

Directions

Heat oil in a medium skillet over medium heat; add the onions and cook until tender. Add celery and peas.

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Cook until peas are heated through (about 6 minutes). Stir in salt and pepper and serve.

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Apple Rosemary Tart

Ingredients

One 9 inch refrigerated pie crust, at room temperature
2 tablespoons all-purpose flour
1/4 cup packed dark brown sugar
1 1/2 pounds baking apples, such as Granny Smith or Golden Delicious
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh rosemary (do not substitute dried) or 3/4 teaspoon ground cinnamon
1 teaspoon unsalted butter
2 teaspoons confectioners’ sugar

Directions

Preheat the oven to 400°F.

In a small bowl, combine the flour with 1 tablespoon of the brown sugar; reserve.

Peel and core the apples. Slice them into ¼ inch-thick slices. (You should have about 3 cups.)

Place the apples in a bowl and toss them with the lemon juice, the remaining 3 tablespoons brown sugar and the rosemary or cinnamon.

Place the dough on a parchment lined baking sheet and sprinkle the reserved flour/sugar mixture evenly over it, leaving a 2-inch border uncovered.

Arrange the apples evenly over the flour mixture. Fold the edges of the dough over the apples. Moisten your fingers lightly with water and gently press the creases so that they hold together.

Dot the apples with the butter.

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Bake the tart for about 40 minutes, until the crust is golden brown, the apples are tender and the juices syrupy.

Cover the tart with foil halfway through the cooking time, if the crust is browning too rapidly. Let cool for 10 minutes, then slide the tart onto a serving platter.

Just before serving, sift the confectioners’ sugar evenly over the crust.


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The Province of L’Aquila is the largest, most mountainous and least densely populated province of the Abruzzo region of southern Italy.  The outstanding feature of the Abruzzo region, one that distinguishes it from Tuscany, is its three national parks and 30 nature reserves. It is why the area is known as the “green heart of Italy”. However, the province has been badly affected over the years by earthquakes, particularly the capital city of L’Aquila and its surrounding areas.

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The province is also known for its many castles, fortresses and medieval hill towns. The province’s two major cities, L’Aquila and Avezzano, have had rapid economic expansion since the late 20th century, with growth in the areas of transportation, manufacturing, telecommunications and the computer industry.

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Throughout most of the 20th century, there were serious population declines in the rural areas, with the near collapse of the province’s agricultural economy, as people moved to cities for work. Since the founding of the Gran Sasso e Monti della Laga and Majella national parks and the Sirente-Velino Regional Park, tourists have been attracted to the mountainous landscapes. Tourism and associated services have boosted the economy and begun to reverse its decline.

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The province of L’Aquila is dotted with ruins of ancient pagan temples and Roman settlements. A well-known city landmark (below) is the Fontana Luminosa (“Luminous Fountain”), a sculpture of two women bearing large jars, that was built in the 1930s.

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L’Aquila is a good base for skiing in the Apennines. The two most popular resorts are Campo Felice and Campo Imperator. Both resorts offer routes for downhill skiing, as well as for cross country. Ski season usually lasts from December to April.

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The Province of L’Aquila often organizes open-air celebrations and folk festivals that recall the old traditions and offer the chance to taste traditional local products. Abruzzi’s cuisine is rich in local specialties, such as red garlic, sugar-coated almonds, goat cheese, lentils from Santo Stefano di Sessanio, mortadella from Campotosto and Trebbiano d’Abruzzo DOC and Montepulciano d’Abruzzo DOC wines.

Abruzzo Food Map

Abruzzo Food Map

The famous “Maccheroni all chitarra” is amongst the best known in the Abruzzi cuisine. The pasta dough, made of eggs and durum wheat, is cut into strips using a “chitarra” (translated literally as “guitar”). This equipment is made up of a wooden frame, strung with parallel steel strands, and by pushing the sheets of pasta dough through with a rolling-pin, the characteristic shape of chitarra is obtained. Chitarra is served with various Abruzzo sauces that include: pork, goose or lamb ragout.

Abruzzo side dishes include, “sagne e faggioli”, bean soup with traditional thin pasta noodles made from flour and water, flavored with a thin sauce made from fresh tomatoes, garlic, olive oil and spicy peppers. Other well-known Abruzzo dishes, include “gnocchi carrati”, flavored with bacon, egg and ewes-milk cheese. “Scripelli” crepes are served in a soup or used to form a soufflé dish and are served with a little ragout or stuffed with chicken liver, meat balls, hard-boiled eggs or a fresh ewe’s-milk cheese.

Chitarra Pasta Maker

Chitarra Pasta Maker

Ravioli can also be stuffed with sugar and cinnamon and served with a thick pork ragout. The “Pastuccia” is a stew of polenta that is served with sausage, egg and grated ewe’s-milk cheese and “pappicci” are thin pasta noodles in a tomato sauce.

Roast lamb has several variations, such as “arrosticini”, thin wooden skewers with pieces of lamb, cooked over an open fire and often served with bruschetta – which is roasted bread rubbed with garlic and topped with extra-virgin olive oil. Pecora al cotturo is lamb stuffed with herbs and cooked in a copper pot and “agnello cacio e oro” is a rustic fricassee.

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Pizzas, from the Easter Pizza, above, (a cake with cheese and pepper) to “fiadoni” that is often enriched by a casing of pastry and filled with everything imaginable: eggs, fresh cheeses, ricotta and vegetables with all the flavorings and spices that the mind can only imagine.

The spreadable sausage from Teramano flavored with nutmeg, liver sausage from the mountains, ewe’s-milk cheeses and mozzarella cheese are all local favorites.

Traditional homemade desserts include “Ferrarelle”, aniseed wafers, “cicerchiata”, balls of fried dough joined into ring shapes with heated honey, “croccante” a type of nougat made with almonds and caramelized sugar, flavored with lemon, “mostaccioli” biscuits sweetened with cooked must; “pepatelli” biscuits of ground almonds and honey; macarons and the airy “Sise delle monache”, triangular pieces of sponge cake filled with confectioners cream; almonds and chocolate.

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Prosciutto and Fichi

The prosciutto from near L’Aquila is a bit saltier and less sweet than the prosciutto from Parma or San Daniele.

Ingredients

Slices of prosciutto crudo
Fresh, ripe figs
Large basil leaves
Balsamic vinegar

Directions

Slice the figs in half (if they are the smaller ones or in quarters if they are the larger variety). Wrap the ham and basil around the figs. Arrange on a serving platter and drizzle with balsamic vinegar..

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Swiss Chard with Borlotti Beans (Verdure con Fagioli)

6-8 servings

Ingredients

2 cups dried borlotti or cranberry beans, soaked overnight and drained
Kosher salt and freshly ground black pepper, to taste
7 lbs Swiss chard, trimmed, leaves and tender stems roughly chopped
1/3 cup olive oil
1 teaspoon. crushed red chili flakes
12 cloves garlic, roughly chopped
4 stalks celery, cut into 1⁄4″ pieces
3 carrots, cut into 1⁄4″ pieces
1 medium yellow onion, cut into 1⁄4″ pieces
2 cups chicken stock

Directions

Boil beans and 6 cups water in a 6-qt. saucepan. Reduce heat to medium-low; cook, covered, until the beans are tender, about 2 hours. Drain beans; set aside.

Fill a saucepan with salted water and bring to a boil. Add the chard and cook until wilted and the stems are tender, 4–6 minutes; drain and squeeze dry.

Add 1⁄4 cup oil and the chili flakes to the same saucepan and heat over medium. Cook garlic, celery, carrots and onion until golden, 8–10 minutes.

Add the reserved beans and chard, the stock, salt and pepper and simmer until the stock is slightly reduced, 6–8 minutes. Transfer to a serving dish and drizzle with the remaining oil.

 

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Ragu’ all’Abruzzese (Abruzzese-style meat sauce)

Ingredients

3 tablespoons cooking oil
1/2 lb boneless beef chuck roast, cut into 3 or 4 large pieces
1/2 lb boneless pork shoulder, cut into 3 or 4 large pieces
1/2 lb boneless lamb shoulder, cut into 3 or 4 large pieces
Fine sea salt
Freshly ground black pepper
3 pounds chopped canned tomatoes, with their juices (about 7 1/2 cups)
2 tablespoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves finely chopped

Directions

Warm the cooking oil in a large Dutch oven or other heavy bottomed pot over medium heat. Season the pieces of meat with a little salt and pepper and add them to the pot.

Brown for 3 to 4 minutes, then turn the pieces over to brown the other side, another 3 to 4 minutes. Remove the pieces to a deep plate or bowl.

Press the tomatoes through a food mill. Discard the solids. Set the tomatoes aside.

Return the Dutch oven to medium heat and add the extra virgin olive oil. Stir in the onion and garlic, reduce the heat to medium-low, and sauté for about 5 minutes, or until the onion is shiny and beginning to soften.

Pour in the tomatoes, raise the heat to medium-high, and bring to a simmer.

Return the meat to the pot and reduce the heat to medium low or low to maintain a gentle simmer.

Cover partially and let the sauce cook, stirring it from time to time, for about 3 hours, or until the meat is very tender and the sauce is thickened.

Add a splash or two of water, if the sauce thickens too much before the meat is done. Taste and adjust the seasoning with salt and pepper.

Turn off the heat. Remove the meat from the pot, shred it and return it to the sauce.

Note: The ragu may be stored in a tightly lidded container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Makes about 1 1/2 quarts.

This sauce is traditionally served over pappardelle or chitarra pasta.

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Dolci: Pizzelle

Italian waffle cookies, or pizzelle (which literally means small pizzas), are quite popular in the Abruzzo region of Italy. You can add cocoa with the sugar and make a chocolate version, or spread some hazelnut cream on one and top with another.

Makes about 36 pizzelle

Ingredients

1¾ cup all-purpose flour
2 teaspoons baking powder
¾ cup white granulated sugar
1 teaspoon salt
½ cup unsalted butter
3 large eggs
2 tablespoons anise (or other extract)

Directions

Preheat the pizzelle maker. In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, combine the butter and sugar and mix until smooth. Add the anise and then the eggs, one at a time, until well blended. Pour in the dry ingredients and mix well.

Lightly spray the pizzelle maker with vegetable oil (unless you have a non-stick version).

Drop the batter by the tablespoon onto the hot pizzelle iron and cook, gauging the timing (usually less than a minute) according to the manufacturer’s instructions or until golden.

Serve with your favorite toppings.

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Every once in a while, I survey what is hiding in my freezer and decide to make something with the frozen goodies. Winter is a very good time to do that for me. Since our growing season is just about here in the south, I have to make room for my CSA produce. A biggie is the leftover Thanksgiving turkey and gravy which shouldn’t be stored for too many n\months. So this week turkey pot pie was on the menu, Since I still have the turkey bones, soup is on the menu next week. This week the frozen ham bone gave is split pea soup for lunch. A box of frozen artichoke hearts were just right for pizza and the extra applesauce made a delicious bread.

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Applesauce Bread

Recipe for Baked Applesauce:

https://jovinacooksitalian.com/2017/01/18/cooking-with-winter-fruit/

Ingredients

1 1/2 cups applesauce
1 cup sugar
1/4 cup vegetable oil
2 eggs
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.

In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth.

Fold in the pecans. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

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Turkey Pot Pie

Following Thanksgiving, I had quite a bit of turkey and turkey gravy leftover. I placed some in the freezer for the future. The future is here and I decided this was a good time to make a turkey pot pie.

Ingredients

2 refrigerated 9 inch pie crusts, at room temperature

Filling

1/2 cup chopped onion
2 cups leftover turkey gravy, defrosted if frozen
2 cups diced turkey, defrosted if frozen
2 cups frozen mixed vegetables, thawed
1 small baking potato, peeled and diced
Salt and black pepper to taste

Directions

Heat the oven to 425°F. Unroll pie crust and place one pastry in a 9 inch pie pan.

In a large mixing bowl combine all the filling ingredients and mix well.

Spoon the mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 45 minutes or until crust is golden brown and the filling is bubbling. During last 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Let stand 5 minutes before serving.

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Artichoke & Fontina Pizza

Ingredients

9 ounces frozen artichoke hearts, thawed and drained
1 tablespoon olive oil
1 small onion sliced into thin rounds
2 tablespoons fresh lemon juice
2 garlic cloves, smashed
1 sprig basil leaves sliced
Salt and black pepper to taste
One pound of your favorite pizza at room temperature
1 1/2 cups whole milk ricotta cheese. drained
8 oz Italian Fontina cheese, sliced thin
¼ cup grated parmesan cheese

Directions

Heat the oil in a medium skillet and saute the garlic and onion until tender. Add the artichoke hearts, lemon juice, salt and pepper and simmer until the artichokes soften.

Cool the mixture to room temperature.

Heat the oven to 450 degrees F. Oil a pizza pan. Stretch the pizza dough to fit the pan.

Combine the ricotta with basil, salt and pepper

Cover the dough with the sliced fontina cheese. Top with ricotta and then the artichoke mixture. Sprinkle with Parmesan.

Place the pizza on the bottom rack of the oven and bake for 20 minutes.

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Split Pea Soup

Recipe for Glazed Ham:

https://jovinacooksitalian.com/2017/01/27/birthday-dinner/

Ingredients

2 1/4 cups dried split peas
2 quarts cold water or broth
1 1/2 pounds ham bone
2 onions, thinly sliced
2 garlic cloves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
/4 teaspoon dried marjoram or thyme
2 bay leaves
3 stalks celery, chopped
3 carrots, chopped
1 large russet potato, peeled and diced

Directions

In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.


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February is not quite spring and the market selections still look like winter in most areas of the US, unless you like to buy produce from South America. However, that is not eating what is is season. So still plentiful are winter squashes, celery, leeks, fennel, cabbage, potatoes, carrots, citrus fruit and apples. Since I live in the south, spring vegetables are starting to appear but I try to keep in mind what most readers can find seasonally at this time of the year. Here are some recipes for what you can cook with these seasonal ingredients.

Stuffed Acorn Squash

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To make this dish into a main entrée add a 1/2 cup cooked rice or quinoa to the filling ingredients before the second baking. This makes a great side dish for pork chops.

2 servings

Ingredients

1 large acorn squash, halved and seeds removed
2 tablespoons maple syrup
1/4 cup fresh or frozen and thawed cranberries
1/4 cup pecans
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Preheat the oven to 375 degrees F.

Coat a shallow baking dish with olive oil and place the squash halves in the baking dish, cut side down. Place the squash in the oven and bake for 15 minutes.

Remove the baking dish from the oven and turn the squash halves upright and sprinkle with the salt and pepper.

Drizzle the maple syrup over the squash and divide the cranberries and pecans equally and fill the squash. Add 1/2 an inch of water to the baking dish and cover tightly with foil

Return the squash to the oven and bake for 50 minutes more or until tender.

Easy Skillet Potatoes

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This side dish goes well with just about everything. I like to make extra because I can use the leftover potatoes in an omelet.

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 lb small new potatoes, unpeeled and thinly sliced
1 clove garlic, minced
1 teaspoon fried Italian seasoning
Salt and pepper to taste

Directions

Heat the butter and olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet.

Cook without stirring for 5 minutes, or until the potatoes begin to brown on the bottom. Turn the potatoes over with a wide spatula and spread them out in the skillet.

Sprinkle potato slices with the garlic, dried Italian seasoning, salt and pepper to taste. Continue cooking about 5 minutes, or until the potatoes are tender and lightly brown on the bottom.

Serve immediately.

Marinated Greek Vegetable Salad

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This salad is very refreshing, especially in the winter. It has great flavor and we like it served with fish.

4 servings

Ingredients

2 celery stalks, cut on the bias
Half a cucumber, peeled, sliced into quarters and cut on the bias
Quarter of a red onion, diced
Half a green bell pepper, sliced and cut on the bias
2 plum (Roma) tomatoes, cut on the bias
8-10 Kalamata olives
¼ cup crumbled Feta cheese
2-3 tablespoons of your favorite Greek or Italian salad dressing
¼ teaspoon dried oregano

Directions

Combine all the vegetables in a serving bowl and mix. Add the olives, feta cheese and salad dressing; mix well.

Sprinkle the top of the salad with the oregano and refrigerate for several hours or until serving time.

Carrots Agrodolce

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Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Its name comes from “agro” (sour) and “dolce” (sweet) and the recipe comes from the Venetian-Jewish culinary tradition. Agrodolce is made by using sour and sweet elements, traditionally vinegar and sugar. Sometimes, additional flavorings are added, such as wine, fruit (raisins) or even chocolate.

This dish goes well with grilled meats.

Makes 4 to 6 servings.

Ingredients

10-12 oz carrots, peeled
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
2 tablespoons minced onion
1 teaspoon honey
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh herbs (optional)

Directions

Cut the carrots in half crosswise, then slice into lengthwise sticks, stack the carrots on top of each other and finely slice into matchsticks or shred on the large holes of a grater.

Place the carrots, olive oil, 1/4 teaspoon of the salt and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.

Stir in the onion and cook for 1 minute. Add the honey and mix. Add the vinegar, pepper and remaining 1/4 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds.

Remove from the heat and stir in the herbs, if desired. Place in a serving dish and serve at room temperature.

Sautéed Fennel and Leek

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This side dish goes well with oven roasted chicken, grilled fish or sausage.

If you want a heartier side dish, add one peeled baking potato, sliced thin, to the fennel in the skillet and cook along with the fennel before adding the remaining ingredients.

4 servings

Ingredients

2 tablespoons olive oil
1 fennel bulb, top removed cored and sliced thinly
1 teaspoon dried Italian seasoning
1 large leek, tough greens removed cleaned and sliced into 1/2-inch pieces
Salt & freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon butter

Directions

Heat the oil in a medium-sized skillet over medium heat; add the fennel (and potato slices if using), cook, stirring occasionally until translucent, about 10 minutes.

Add leeks and Italian seasoning. Season with salt and pepper to taste; cook 10 minutes more.

Stir in lemon zest and butter; adjust seasonings and serve.

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This past week my husband celebrated his birthday. It is tradition in our family that the person celebrating their birthday gets to request their favorite foods for dinner. My husband asked for ham, one of his favorites, that I rarely make because I am not a fan. But it was his birthday. Friends who were celebrating with us, were happy with his choice. We were so busy celebrating that I forgot to take photos of the dishes when they came out of the oven. You will just have to use your imagination. The birthday menu is below and includes his favorite cake.

First Course – Celery Bisque

You can view the recipe in a previous post – see the link.

Glazed Ham

Preheat the oven to 350 degrees F. Place an oven rack on the bottom shelf of the oven.

Place an 8 lb. bone in, spiral cut ham in a roasting pan.

Score shallow cuts in a diamond pattern the fat on the top of the ham. Place whole cloves in the ham where the diamond cuts intersect.

Bake the ham for one hour.

Mix 1/4 cup of orange marmalade with 1/4 cup brown sugar and 2 teaspoons Dijon mustard in a small mixing bowl.

Remove the ham from the oven. Attach pineapple slices to the outside of the ham with toothpicks. Brush the glaze on the ham and pineapple.

Return the ham to the oven and cook for another hour or until the internal temperature of the ham registers 140 degree F. Let stand 20 minutes before slicing.

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Scalloped Potatoes

Place the potato casserole in the oven with the ham, after the ham has baked for 30 minutes.

Ingredients

4 (about 2 lbs) baking potatoes, thinly sliced
1 small onion, sliced into thin rounds
1 tablespoon butter
2 cups half & half or cream
1 teaspoon salt
1 dash cayenne pepper
8 oz grated Gruyère cheese

Directions

Use the butter to grease a 9 x 12 inch baking dish. Place a half of the sliced potatoes into the dish. Top with all the sliced onion. Sprinkle the potatoes and onions with half the salt and pepper.

Top with half the cheese. Repeat with a second layer of potatoes, salt and pepper. Sprinkle the top with the remaining cheese. Pour in the cream. Sprinkle with some paprika for color. Cover the dish with foil.

Bake covered at 350°F. for 1 hour. Remove the foil and bake the casserole for 30 minutes or until the potatoes are tender

Orange Broccoli Sauté with Almonds

Serves: 4

Ingredients

1 tablespoon olive oil
1 crushed garlic clove
4 cups broccoli florets
2 teaspoons orange zest and 1 tablespoon orange juice from 1 orange
Salt and freshly ground black pepper to taste
1 tablespoon slivered almonds

Directions

Heat a deep skillet over medium-low heat. Add the almonds and toast lightly. Remove to a plate.

Add the oil and garlic and cook for 1 minute.

Add the broccoli, salt, pepper, orange zest, orange juice and sauté with the olive oil and garlic mixture until the broccoli turns bright green and becomes tender.

Remove from the skillet, sprinkle with toasted almonds and serve.

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Italian Rum Cake

Preheat the oven to 350 degrees F.

Coat the bottoms of two 9 inch round cake pans with cooking spray and cut parchment paper into circles to fit the bottom of the baking pans. Spray again. Set aside.

Ingredients

For the layer cake:

1 cup sugar
1 stick unsalted butter, at room temperature and soft
1 tablespoon vanilla extract
3 eggs
2 ¼ cup all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
1 ¼ cups milk
1 cup finely ground hazelnuts (almonds or pecans can be used if you cannot find hazelnuts)
1/4 cup light rum

For the cake filling:

1 cup Nutella (chocolate hazelnut spread or other chocolate cake filling)
8 oz. Mascarpone cheese, at room temperature

For the topping:

2 cups heavy cream (whipping cream)
1 cup powdered sugar
¼ cup rum
Shaved chocolate

Directions

For the layer cake:

In an electric mixer beat together the sugar, butter and vanilla for 5 minutes.

Add eggs one at a time beating well after each addition.

In a separate bowl whisk together flour, baking powder and salt.

Add the flour to the sugar mixture alternating with the milk. Repeat until all the flour and milk are incorporated; end with flour.

Stir nuts in on low-speed.

Pour the batter evenly into the prepared pans and bake for 30 minutes or until a cake tester comes out clean.

Do not over-bake or the cake will be dry. Cool 10 minutes and remove layers to a cooling rack and carefully peel off the paper. Cool thoroughly.

Drizzle each of the layers with the rum and let sit for a while to absorb the rum.

For the filling:

Beat together the Nutella and the Mascarpone cheese until very smooth.

For the topping:

Whip the cream until very stiff. Add powdered sugar and blend. Add rum on low-speed until incorporated.

To assemble:

Cover one cake layer with filling and place on a cake plate. Place the unfrosted layer on top. Completely cover the cake with the whipped cream mixture.

Chill in the refrigerator for several hours. Just before serving, decorate the cake with chocolate shavings.



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