Farro
One of the seven original grains cited in the Bible, farro was popular for hundreds of years until modern baking techniques left it behind. Americans are finding it again and realizing that this savory and tasty grain has many modern uses. Italians not only like to use it in bread but also in cakes, pizza, and soups. Related to wheat but very different, this grain is friendly to the body, a great source of fiber, and naturally contains high levels of nutrients, vitamins, and protein.
Farro with Artichokes
Makes 6 servings, about 1 cup each
In this dish, farro stands in for rice in a risotto-like dish, full of tomatoes, artichokes, and fresh basil.
1 1/2 cups farro, rinsed
1 sprig of fresh sage
1 sprig of fresh rosemary
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 teaspoon finely chopped garlic
1-15-ounce can no sodium added, diced tomatoes drained well
1 9-ounce box frozen artichoke hearts, thawed and coarsely chopped
1/4 cup torn fresh basil leaves
1/2 teaspoon coarse salt
Freshly ground pepper to taste
Pinch of crushed red pepper
1 1/2-2 cups reduced-sodium chicken broth, vegetable broth, or water
1/2 cup grated Pecorino Romano cheese, divided
1 teaspoon freshly grated lemon zest
Directions
1. Place farro in a large saucepan and cover with about 2 inches of water. Add sage and rosemary. Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 to 30 minutes. Remove the herbs and drain.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper, and crushed red pepper.
3. Add 1/2 cup broth (or water), bring to a boil over medium heat, and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth (or water), adding it in 1/2-cup increments and stirring until it’s absorbed and the farro is creamy but still has a bit of bite, about 10 minutes total. Stir in 1/4 cup cheese and lemon zest. Serve sprinkled with the remaining 1/4 cup cheese.
Italy‘s Other National Dish-Polenta
Polenta, a coarsely or finely ground yellow or white cornmeal, has been called by some the “Italian grits” and there are similarities to the hominy grits that are so popular in the southern United States. The key to the popularity of Polenta is its versatility. It can be served with nearly anything and that is why it has spread to every corner of Italy, where Italians always make use of what is locally grown or raised. Soft polenta is often a replacement for bread during a meal, or instead of the pasta course, served with butter and cheese and possibly shaved truffles. Polenta can also be served as a side dish to regional meat dishes such as Osso Bucco, chicken, and fish. Polenta in cake form can be layered with Parmigiano-Reggiano cheese and baked.
Italian Style Braised Pork Chops With Polenta
- 4 boneless loin pork chops (about 1 inch thick) and trimmed of all fat
- 1/4 cup of flour
- 1 onion, sliced thin
- 1 green bell pepper, sliced thin
- 1/2 cup of sliced white mushrooms
- 1-15 oz. can of diced tomatoes ( no salt added)
- 2 cloves crushed garlic
- 1 teaspoon of dried oregano
- 2 tablespoons olive oil
- 1 teaspoon fresh ground black pepper
- salt and pepper to taste
Directions
Sprinkle chops with salt and pepper. Dredge chops in flour.
Heat oil in a large skillet with a cover. Brown chops on both sides. Add onions, sweet peppers, garlic, and mushrooms and cook for 10 minutes. Add tomatoes and oregano and cover and let simmer for about an hour until tender.
POLENTA
- 6 cups of water
- 2 cups of instant polenta
- 2 tablespoons of olive oil
- Salt and fresh ground pepper, to taste
- 1/2 cup grated Parmesan cheese
Extra squares of Polenta can be frozen for future meals.
Polenta Squares
Chicken And Vegetables
ingredients
4 chicken cutlets, about 2 lb
8 slices Prosciutto di Parma
1/4 teaspoon salt
3 small zucchini, about 1 ½ lb, sliced ¼-inch thick circles
2 cups diced plum tomatoes
1 yellow bell pepper, diced
½ cup finely diced red onion
1 teaspoon dried Italian seasoning
1 cup shreddedMozzarella cheese
2 tablespoons olive oil
Polenta, recipe below
Directions
Preheat oven to 375 F.
Sprinkle the cutlets lightly with salt and pepper
Wrap two slices of prosciutto around each chicken cutlet.
Pour the olive oil into a 9×13-inch baking dish and spread the oil over the bottom of the dish.
Layer the zucchini slices overlapping each other across the bottom of the baking dish.
Place the prosciutto-wrapped chicken on top of the zucchini.
Top the chicken evenly with the diced tomatoes, onion, and bell pepper.
Sprinkle the mixture with salt and Italian seasoning.
Bake for25 minutes or until the chicken registers 155-160 degrees F on an instant meat thermometer.
Sprinkle the cheese over each breast and return the dish to the oven. Bake 10 minutes or until the cheese melts and the chicken registers 165 degrees F.
Creamy Polenta
4 servings
Ingredients
2 cups reduced-sodium chicken broth
2 cups whole milk
1 cup polenta
¼ cup cream cheese
1/8 teaspoon dried thyme
1/2 cup finely grated Parmigiano Reggiano cheese
1/2 teaspoon salt
Directions
Place the broth and milk in a saucepan and bring to a boil over medium-high heat. Add polenta, whisking to prevent clumping. Reduce heat to low. Add thyme and the cream cheese, and cook, stirring constantly, until liquid is absorbed and polenta is creamy and thoroughly cooked for about 10 minutes.
Add cheese and salt, stirring gently until incorporated.
To serve
Spread 1/4th of the polenta on a serving plate and top with baked chicken breast and vegetables.
Pork Cutlets
2-3 servings {easily doubled or tripled}
Ingredients
5-6 lean pork cutlets,½ inch thick
2 tablespoons Dijon mustard
1/2 cup unseasoned Panko breadcrumbs
1/2 teaspoon dried thyme
Black pepper
1 tablespoon olive oil
2 plum tomatoes, sliced thin
5-6 slices of mozzarella cheese
Directions
Spread the mustard evenly over the pork.
Sprinkle the thyme and pepper over the cutlets.
Coat each piece of pork with the panko breadcrumbs.
.Heat oven to 425°F. Spread the olive oil over the bottom of a baking dish just large enough to hold the cutlets.
Between sheets of plastic wrap or waxed paper, flatten each pork cutlet to about 1/4-inch thickness.
Bake 15 minutes or until golden brown. Top each cutlet with tomato slices and mozzarella cheese. Return to the oven and bake for 5 minutes. Serve immediately.
Swiss Chard And Mashed Potato Combo
2 cups cooked Swiss Chard
4 medium baking potatoes, peeled and cubed
2 garlic cloves
Salt to taste
Olive oil
Directions
Cook the potatoes and garlic in boiling salted water until soft. Drain and return the potatoes and garlic to the pot. Mash well. Moisten with 3 tablespoons of olive oil. Add the drained cooked Swiss Chard. Mix well, Heat over low heat until hot.
Italian Cheesecake
serves: 10 to 12
Italian cheesecake is one of the easiest Italian desserts to make and is always a big hit.
Ingredients
2 tablespoons melted butter
1/2 cup amaretto crumbs from about 5-6 cookies
5 large eggs at room temperature
1 cup sugar
1/2 teaspoon salt
4 cups drained whole milk ricotta, at room temperature
1 cup mascarpone cheese, at room temperature
3 tablespoons dark rum
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Powdered sugar and strawberries for optional topping
Directions
Preheat oven to 350 degrees F. Lightly coat a 9-inch springform pan with cooking spray. Combine the butter and cookie crumbs together and pour into the baking pan, Press the crumbs over the bottom until firm.
In a mixer fitted with the whisk attachment, beat the eggs, sugar, and salt at high speed until creamy and doubled in volume for about 5 minutes.
Add ricotta, mascarpone, rum, and lemon and orange zest. Mix on medium until smooth and fluffy, about another 2 minutes.
Put springform pan on a baking sheet and pour batter into the pan, smoothing the top with a spatula. Bake until edges are set and lightly golden but the center is still a bit jiggly about 75 minutes. Cool on a wire rack for about one hour. With a thin metal spatula, go around the cake in the pan to keep it from sticking to the pan as it cools. Cover the pan and refrigerate for several hours or overnight.
Remove the cake from the pan and place it on a serving plate. Cover the top with powdered sugar and strawberries cut in half.
Ingredients
4 servings
4 tablespoons extra virgin olive oil
1 large sweet onion, diced
2 celery ribs, diced
1 teaspoon salt
½ teaspoon black pepper
4 large garlic cloves, minced
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
½ cup dry white wine
1 28-oz can whole cherry tomatoes
1 cup seafood broth
2 tablespoons capers
2 lb skinless sea bass fillet, about 1 ½-inch thick, cut into 4 pieces
8 large fresh or frozen medium shrimp, peeled and deveined
12 large sea scallops
1 teaspoon dried oregano, crushed
½ cup chopped fresh parsley leaves stems removed
Crusty Italian bread for serving
Directions
Heat the olive oil in a large deep skillet with a cover over medium heat. Add onions, celery/ Cook, stirring regularly until softened (about 4 minutes). Add thyme, red pepper flakes, and garlic and cook briefly until fragrant (about 30 more seconds).
Stir in the white wine. Bring to a simmer, and cook for 2 minutes. Add the tomatoes, broth, salt, pepper, and capers. Cook for 20 minutes over medium heat until flavors combine.
Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir. Bring to a simmer and cook for 5 minutes. Turn the heat off and cover the skillet. Let sit off the heat for another 5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
Ladle the hot fish stew into serving bowls. Serve with your favorite crusty bread.
Ingredients
5 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
1 lb large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon crushed red chile flakes
4 cloves garlic, grated
2 shallots, finely chopped
½ cup white wine
¼ cup fresh lemon juice
12 oz spinach linguini
¼ cup roughly chopped parsley
Directions
Cook pasta according to directions for al dente, drain, and place in a pasta serving bowl.
Cut the shrimp in half, crosswise.
Heat 3 tablespoons. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add to skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside. Add chili flakes, garlic, and shallots to skillet; cook until soft, about 3 minutes. Add wine and lemon juice; cook until bubbly.
Add reserved shrimp and remaining butter; heat for a minute or two. Pour sauce over the reserved pasta and toss well. Sprinkle with parsley and serve in individual pasta bowls.
A tomato salad goes well with this entree.
For 2 servings
Ingredients
1/4 cup quick-cooking Italian farro (available at Whole Foods)
1 cup of water
1/4 teaspoon salt
1/2 medium onion
1 tablespoon olive oil
1 1/2 cups finely chopped Italian tomatoes
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried Italian seasoning, divided
1/4 lb lean ground beef
1/4 lb Italian sausage, casing removed
1/4 cup chopped fresh Italian parsley
1 large minced garlic clove
Salt & pepper to taste
1 large green bell peppers halved lengthwise and seeded
1 cup shredded Mozzarella cheese plus more for topping
Directions
Combine the farro, water, and salt in a microwave bowl. Microwave on high for 9 minutes. Set aside the bowl without draining the farro while you prepare the stuffing.
Mix the Italian tomatoes with the red pepper flakes and ½ teaspoon Italian seasoning. Pour into a baking dish large enough to fit the peppers.
In a large skillet, cook the onion and olive oil over medium heat until softened. Add the beef and sausage. Cook until light brown. Let cool.
Drain the farro.
In a mixing bowl, combine the meat mixture with the farro, mozzarella cheese, ½ teaspoon Italian seasoning, parsley, garlic, salt, black pepper. Use your hands to mix everything together..Stuff the peppers with the meat mixture.
Place stuffed green bell pepper halves in the baking dish over the tomato sauce; cover the baking dish with aluminum foil, and bake at 375 degrees F for 45 minutes.
Remove the foil, top each pepper with additional shredded mozzarella cheese and return the dish to the oven. Bake for an additional 15 minutes.
Sauteed Tuscan Kale
Ingredients
2 bunches Tuscan Kale
¼ cup extra virgin olive oil
1 teaspoon red pepper flakes
2 large garlic cloves, sliced
Sea Salt & Pepper to taste
2 tablespoons grated Parmesan Cheese
Directions
Wash the kale thoroughly. Remove the stems and cut the leaves into smaller pieces. Heat olive oil and red pepper flakes in a deep saute pan over medium-high heat until the oil shimmers, and the red pepper flakes start to sizzle. Add the garlic. Working quickly, so the garlic does not burn, add the kale. (Some splattering and crackling of oil may occur from the water on the kale.) Using tongs, toss the kale in the pan for 2-4 minutes until the kale has wilted and cooked to desired tenderness. Keep the kale moving to avoid scorching any pieces. Season with sea salt and freshly ground pepper to taste. Sprinkle with freshly grated parmesan cheese just before serving.
America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan and as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation. Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America. This new series will be about what they cooked.
Brooklyn’s Lard Bread or Prosciutto Bread or Prosciutto Cheese Bread
There’s a bread that can be found at most Italian deli’s in New York City – it used to be called Lard Bread but now is referred to as Prosciutto Bread The lard bread story is not clear if you try to trace it back to Italy. Like Nicolo Mazzola, who founded their Brooklyn bakery in 1928 and whose family originated in Sicily, but on trips back to the homeland, he’s never seen anything like Mazzola’s lard bread on the streets of Palermo. Recipes for lard bread don’t appear much in Italian cookbooks either, and while stuffing fatty odds and ends into bread dough is a common theme throughout Italy, no particular region seems to have much connection to the peppery cured-meat-and-aged-cheese bread that’s popular on this side of the Atlantic.
For most Italian Americans who eat it, lard bread is mainly a Christmas and Easter tradition.
If you’ve never heard of lard bread—also called prosciutto bread—you’re not alone. The loaf is virtually unknown outside New York City and parts of New Jersey and Philadelphia, where a critical mass of Italian Americans has kept the tradition alive since their ancestors immigrated to the country in the 1800s. But even in the Northeast ItalianAmerican communities, you won’t find it in most Italian bakeries. “Lard bread” isn’t the most appealing name in times like these, especially after decades of healthy eating conditioning, it never captured the public imagination as you might expect for a bread stuffed with meat and cheese.
I thought it would be a fun thing to try at home and take to my Sons & Daughters Of Italy In America meeting. I doubled the recipe to make 2 loaves to take to the potluck supper we have before the meeting. I used my go-to pizza recipe for the bread dough and then added the traditional ingredients as described below.
Brooklyn Street Bread
Ingredients
Dough
3 cups bread flour
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
1 teaspoon salt
1 tablespoon extra virgin olive oil
Filling
4 ounces provolone cheese, diced
2 oz pancetta, diced
2 ounces prosciutto, diced
2 ounces pepperoni, diced
2 ounces Genoa salami, diced
2 ounces capicola, diced
1 teaspoon coarsely ground black pepper
Directions
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight. Alternately, place the dough in a greased bowl, cover and let rise until doubles, 60-90 minutes and make the bread the same day.
Place the dough in the center of a floured pastry board and flatten the dough with your hands into a large circle. Spread the black pepper, meat, and cheese over the top. Fold the dough over to cover the meat and cheese, and then flatten and fold the dough over a few times with your hands to distribute the ingredients throughout the bread.
Shape the dough into a large oval shape or into a baguette and place on a rimmed baking pan.
Cover with greased plastic and let rise at room temperature until puffy and dough springs back slowly when pressed lightly with your finger, about 45-60 minutes.
Adjust the oven rack to the middle position and heat the oven to 375 degrees F. Using a sharp paring knife make a ½-inch-deep lengthwise slash along the top of the loaf, starting and stopping about 1½ inches from ends. Bake until the loaf register 205 to 210 degrees, about 30-35 minutes. Transfer the loaf to wire rack and let cool completely about 3 hours. Serve.
4 servings
Ingredients
1/2 teaspoon fennel seeds
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried Italian seasoning
1 tablespoon olive oil
½ cup finely diced red onion
1 garlic clove, minced
Kosher salt, freshly ground pepper
1 1/2 cups chopped Italian tomatoes
12 ounces skinless sole or flounder fillets
4 ¼ inch slices of fresh mozzarella cheese, cut in half
4 oz fettuccine or wide needles, cooked
Directions
Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Alternatively, place in a resealable freezer bag. Crush with a rolling pin or large skillet. Set aside.
Heat oil in a large skillet over medium-low heat. Add onion, cook stirring often, until soft, 5-6 minutes. Add garlic and spices and cook about 1 minute.
Add tomatoes and salt and pepper to taste; bring to a simmer and cook uncovered to meld flavors, about 5 minutes.
Season fish with salt and pepper and gently place fillets in the sauce. Cover skillet and reduce heat to low. Cook 4 minutes. Turn fish over with a wide spatula and evenly top with mozzarella slices. Cover the pan again cook for 2 minutes or until the cheese melts.
Place the cooked noodles on a serving dish. Place the fish and sauce on top of the noodles and serve.
Italian Style Fried Cauliflower
Ingredients
1 head of fresh cauliflower washed and cut into large florets
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon sea salt
1 teaspoon granulated garlic powder
1 teaspoon dried Italian seasoning
Pinch of cayenne pepper
1 egg
2/3 cup cold seltzer or ice water
Vegetable oil for frying
½ cup grated Parmesan cheese
Directions
Whisk all dry ingredients together, set aside. Beat in another bowl the egg and seltzer or ice water. Stir into the dry ingredients, stirring until a smooth mixture forms.
Heat the oil, about 1-inch deep, in a deep skillet (chicken fryer) on low to medium heat.
Add the cauliflower to the batter, using thongs or a slotted spoon, letting the excess drop back into the bowl.
Add the cauliflower to the preheated oil. Do not crowd them or touch them together.
Fry each floret until golden brown on each side around 8 to 10 minutes. Remove to a paper towel-lined platter. Keep warm in a 200 degree F oven until ready to serve. Sprinkle with Parmesan while still hot and serve.
Shrimp Wrapped in Prosciutto di Parma (Saltimbocca)
2 servings
Ingredients
2 tablespoons olive oil
12 fresh sage leaves
12 large shrimp, peeled, deveined, and tails removed
6 pieces Prosciutto di Parma, sliced very thin
Coarsely ground fresh black pepper
Directions
Cut each piece of prosciutto in half, lengthwise. Place a sage leaf on each shrimp. Wrap one Proscuitto half around each shrimp. Refrigerate for a few hours if you have time.
Heat a stovetop grill. Coat the pan with olive oil. Place the wrapped shrimp on the grill and cook for about 4 minutes on each side. The prosciutto will get crispy. Sprinkle with the black pepper and remove to a serving plate.
Spinach and Pear Salad
4 servings
Ingredients
1/2 cup chopped walnuts, toasted
3/4 cup crumbled blue cheese
2 medium red pears, cut into bite-sized pieces
1 celery stalk, diced
1 (6-8ounce) package pre-washed baby spinach
1/4 of red onion, sliced
Dressing
1 tablespoon finely chopped shallot
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper
Directions
Place all salad ingredients in a large bowl; toss to combine.
Combine the salad dressing ingredients in a small bowl with wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with toasted walnuts. Serve immediately.
Homemade Biscuits
6 servings
Use your favorite store-bought mix or my quick biscuit recipe.
I use a cast iron biscuit pan.
Ingredients
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
10 tablespoons cold butter
5 tablespoons heavy cream
2 eggs
Directions
Combine the flour, baking powder, salt and sugar in a large mixing bowl. Cut the butter into small pieces and add to the flour mixture. Cut the butter into the flour with a pastry blender. Combine the cream and eggs. Mix into the flour mixture just until combined.
Coat a 6 cup biscuit baking pan with butter-flavored cooking spray. Divide the biscuit mixture evenly among the six wells. Refrigerate the pan until ready to bake.
Preheat the oven to 375 degrees F. Place the biscuits in the oven and bake for about 25 minutes or until the biscuits are golden brown.
