Healthy Mediterranean Cooking at Home

Category Archives: salsa verde

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Father’s Day can be a great day for the whole family. Plan a family event, getting everyone in the family together for a fun day. Since the weather is warmer and the days are longer, why not celebrate Dad’s special day outdoors with a delicious family BBQ?  Of course, you will want to choose foods your Dad enjoys. The recipes I picked for this menu are easy to do and most of the preparation can be done a day before, so you have plenty of time to spend with Dad.

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Beef & Shrimp Kebabs with Italian Salsa Verde

Serves 4 – Recipe is easily doubled.

Ingredients

  • 12 large shrimp, shelled and deveined
  • 1 pound filet mignon (beef tenderloin), cut into 1 inch cubes
  • 2 teaspoons steak seasoning, divided (I like Pensey’s Chicago Seasoning)
  • 2 tablespoons olive oil, divided
  • 4 wooden or metal skewers 6 inches long

Directions

Soak wooden skewers in warm water for 30 minutes before using.

Place the shrimp in one bowl and add 1 tablespoon oil. Toss. Add 3/4 teaspoon steak seasoning and toss again.

Place the beef in another bowl and add 1 tablespoon oil. Toss. Add  1 1/4 teaspoons steak seasoning and toss again.

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Thread the beef and shrimp on the skewers, alternating beef and shrimp.

Prepare an outdoor grill for moderate heat. Oil the grill grates. Place skewers on the grill and cook 6 to 8 minutes or until the steak is cooked medium rare and the shrimp turn pink, turning the skewers over once.

Italian Salsa Verde

Ingredients

  • 1/3 cup chopped parsley
  • 1/3 cup chopped fresh basil
  • 1 1/2 tablespoons finely chopped shallots
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 1/2 teaspoons capers, chopped
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper

Directions

To prepare the salsa verde: combine all the ingredients in a medium bowl, stirring with a whisk. Set aside to let the flavors develop.

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Summer Potato Salad

Ingredients

  • 2 ½ lbs small to medium red potatoes
  • 1 tablespoon kosher salt
  • 1/4 cup pickle juice from the jar
  • 1/4 cup minced pickles
  • 2 celery stalks, finely diced
  • ½ cup finely diced sweet onion
  • 3/4 cup mayonnaise
  • 1/4 cup chopped parsley

Directions

Place the potatoes and 1 tablespoon salt in a large pot of water.

Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes.

When cool enough to handle, peel the potatoes and cut them into thick slices. Place in a bowl and pour the pickle juice over the warm potatoes and let sit for one hour.

Add the pickles, celery, onion and mayonnaise. Mix well. Add salt if necessary. Add the parsley and mix. Cover the bowl and refrigerate the salad for a few hours.

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Corn Salad

Ingredients

  • 6 ears corn, husked and cleaned
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 3 plum tomatoes, seeded and diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Directions

Cut the kernels off the cobs with a sharp knife.

In a large serving bowl, toss together the uncooked corn kernals, tomatoes, onion, celery, basil, oil, vinegar, salt and pepper.

Refrigerate for several hours or overnight to allow the salad to marinate. Serve chilled.

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Strawberry Rhubarb Pie

Ingredients

  • Refrigerated pie crusts (or your favorite pie crust mix) for a double 9 inch pan, at room temperature
  • 1 tablespoon butter
  • 1 tablespoon milk
  • Sugar

In large bowl combine:

  • 2 1/2 cups hulled, sliced strawberries
  • 2 1/2 cups rhubarb cut into 1/2 inch pieces
  • 3/4 cup packed brown sugar
  • 1/4 cup tapioca flour or other pie thickener
  • Pinch of salt
  • 1 teaspoon orange zest

Preheat the oven to 425 degrees F.

Fit one pastry crust into a lightly greased 9 inch pie pan and place the pan on a baking sheet.

Add the fruit mixture and dot with the butter.

Cover with the top crust and flute the edges. Make several slits in the crust with a knife.

Brush the top crust with the milk and sprinkle with sugar.

Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.

Let cool on the baking sheet (to catch the drips).


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Turin (Torino in Italian) is an important business and cultural center in northern Italy and the capital of the Piedmont region. The city has a rich culture and history, and is known for its numerous art galleries, restaurants, churches, palaces, opera houses, piazzas, parks, gardens, theaters, libraries, museums and other venues. The city currently hosts some of Italy’s best universities, colleges, academies, lycea and gymnasia, such as the six-century-old University of Turin and the Turin Polytechnic. It is often referred to as the Automobile Capital of Italy and the Detroit of Italy, as it is the home of Fiat and Alfa Romeo.

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Alfa Romeo Automobiles, an Italian car manufacturer, has been involved with car racing since 1911. The company was owned by Istituto per la Ricostruzione Industriale between 1932 and 1986. It became a part of the Fiat group In 2007 and the Alfa Romeo brand was transformed into the current Alfa Romeo Automobiles S.p.A., a subsidiary of Fiat Chrysler Automobiles Italy.

Originally, the company was founded as Società Anonima Italiana Darracq (SAID) in 1906 by the French automobile firm of Alexandre Darracq, with some Italian investors. In late 1909, the Italian Darracq cars were selling slowly and the Italian partners of the company hired Giuseppe Merosi to design new cars. In 1910, a new company was founded named A.L.F.A., initially still in partnership with Darracq. The first non-Darracq car produced by the company was the 1910 24 HP, designed by Merosi. A.L.F.A.who  ventured into motor racing with drivers Franchini and Ronzoni competing in the 1911 Targa Florio with two 24-hp models.

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The firm’s initial location was in Naples, but even before the construction of the planned factory had started, Darracq decided late in 1906 that Milan would be more suitable and a tract of land was purchased in Lombardy where a new factory was erected.

In 1915, the company came under the direction of Neapolitan entrepreneur Nicola Romeo, who converted the factory to produce military hardware for the Italian and Allied war efforts. In 1920, the name of the company was changed to Alfa Romeo. In 1921, the Banca Italiana di Sconto, a backer for Nicola Romeo & Co, went bankrupt and the government stepped in to support industrial companies affected by the failed bank, among which was Alfa Romeo.

Touring Spider (1937)

Touring Spider (1937)

In 1933, the state ownership was reorganized under the name of the Istituto per la Ricostruzione Industriale (IRI) by Benito Mussolini’s government. The company struggled to return to profitability after the Second World War and turned to mass-producing small vehicles rather than hand-building luxury models. In 1954, it developed the Alfa Romeo Twin Cam engine, which would remain in production until 1994. During the 1960s and 1970s, Alfa Romeo produced a number of sporty cars but struggled to make a profit and so it was sold to the Fiat Group in 1986.

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Alfa Romeo has competed successfully in many different categories of motor sport, including the Grand Prix motor racing, Formula One, sports car racing, touring car racing and rallies. The first racing car was made in 1913, three years after the foundation of the company, and Alfa Romeo won the inaugural world championship for Grand Prix cars in 1925. The company gained a good name in motor sport, along with a sporty image. Enzo Ferrari founded the Scuderia Ferrari racing team in 1929 as an Alfa Romeo racing team, before becoming independent in 1939. It holds the world’s title of the most wins in the world.

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Fiat Chrysler Automobiles Italy.

Once motor sports resumed after the Second World War, Alfa Romeo proved to be the car to beat in Grand Prix events. The introduction of the new Formula One for single-seat racing cars provided an ideal setting for Alfa Romeo’s Tipo 158 Alfetta and Giuseppe Farina won the first Formula One World Championship in 1950. Juan Manuel Fangio secured Alfa’s second consecutive championship in 1951.

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The track in the photo above was built on the roof of the factory that opened in Turin’s Ligotto district in 1923. The factory’s assembly line began at the ground floor and ended on the top-level, where cars were taken for a test run around the track. Spiraling ramps inside the building allowed the cars to be driven back down and into showrooms. The factory closed in 1982, after which Fiat held a competition for its redevelopment. Architect Renzo Piano, whose work includes the New York Times building and London’s “vertical city,” the Shard, secured the commission. His workshop transformed the old factory into a public space complete with shopping center, theater, hotel, convention center and art gallery. A helipad and bubble-shaped, blue glass meeting room were added to the roof to cater to interested business travelers. You can still visit the rooftop test track, but the days of cars looping around the course are gone.

Alfa Romeo Giulia The new generation Giulia was unveiled to the press at the Museo Storico Alfa Romeo in Arese, on 24 June 2015. This coincided with the company's 105th anniversary and saw the introduction of a revised logo.

Alfa Romeo Giulia
The new generation Giulia was unveiled to the press at the Museo Storico Alfa Romeo in Arese, on 24 June 2015. This coincided with the company’s 105th anniversary and saw the introduction of a revised logo.

Turin cuisine shows the influence of its closeness to France in its use of butter and complex sauces. This area is also the home of solid chocolate, bread sticks (called grissini) , risotto and some of Italy’s most renowned wines, including Barolo, Barbaresco and Barbera d’Asti. Italian vermouth, in Italy an aperitif, is another product of Turin and Turin is still the headquarters of many vermouth manufacturers, the most famous of which is Martini and Rossi.

Turin Chocolate Shop

Turin Chocolate Shop

Anchovies are used in many dishes. Bagna Caôda is a sauce made of garlic, olive oil, butter, anchovies and occasionally truffles. The sauce is served in a small earthenware pot that is kept hot while it is served. Vegetables are then dipped in the sauce.

A typical beef stew, bollito misto is usually made with four or more meats. Beef and chicken are staples of the dish, as is some type of sausage. These ingredients are often mixed with other meats that are available. The stew is served with a green sauce made from parsley, garlic, anchovies, olive oil and other ingredients according to the preference of the cook.

Turin, Italy is perhaps best known for the white truffle, a rare food that is sought by cooks around the world. Rare is the person who can afford white truffles as they generally sell for between $2,500 and $3,500 per pound. The white truffle season runs from September through December. During the season many towns around Turin have truffle fairs and auctions where you can often get tastes of regional dishes made with truffles.

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Anchovies with Salsa Verde

Serves 2

Ingredients:

  • 10 anchovies in salt
  • 1 bunch of Italian flat-leaf parsley
  • Two handfuls of fresh basil leaves
  • 1 peperoncino (small hot chilli)
  • 1 hard-boiled egg yolk
  • 1/2 cup of good virgin olive oil
  • Lemon juice
  • 1 clove of garlic

Directions:

Wash the anchovies very well under cold running water to remove the salt. Remove the bones and allow the anchovies to dry.

Cook the garlic cloves in boiling water for 3 minutes. Squeeze the garlic out of the skins.

Put the garlic into a food processor with all the other ingredients except the anchovies and puree until smooth.

Put a little of the sauce onto a serving dish and layer the anchovies over it. Put some more sauce on top.

Let rest at room temperature for at least 1 or 2 hours to allow the flavors to blend.

spaghetti with creamy sauce with chanterelle, bacon and parsley

Pasta with Mushrooms

Ingredients

  • 1 oz dried porcini mushrooms
  • 1/2 cup dry white wine
  • 4 oz pancetta, finely diced
  • 2 tablespoons unsalted butter
  • 2 lb assorted mushrooms (Portobello, Crimini, Common White, etc.), thinly sliced
  • 2 shallots, peeled and finely diced
  • 4 sprigs fresh thyme leaves
  • Salt & freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 lb. long pasta (spaghetti, linguine, etc.)
  • 4 tablespoons flat leaf Italian parsley, finely chopped

Directions

Combine the dried porcini and the wine in a small bowl and soak for thirty minutes.

Fill a large pot with four to six quarts of water and bring the water to a boil. Add the pasta and salt to the water and stir. When the pasta is al dente, drain and pour onto a serving bowl.

Heat a large saute pan to medium high heat and add the pancetta. Cook until slightly crisp.

Add the butter and allow it to melt. When the bubbles have subsided, add the fresh mushrooms. Saute the mushrooms until the juices have all but evaporated.

Raise the heat to high and add the porcini and wine. Add in the shallots and the thyme. Saute, stirring frequently until the wine has nearly evaporated. Add salt & pepper to taste and the cream.

Allow the sauce to boil until it has reduced and thickened. Remove from the heat.

Pour all of the mushroom sauce over the pasta and toss well. Garnish with the chopped parsley.

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Chicken Torino Style

2 servings

Ingredients

  • 2 slices prosciutto
  • 2 tablespoons Gorgonzola cheese
  • 2 slices mozzarella cheese
  • 2 boneless skinless chicken breasts
  • 1 small clove garlic, minced
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • Salt and freshly ground black pepper

Directions

Preheat the oven to 400 F. Lightly oil a baking dish.

Sauté the garlic in a medium ovenproof skillet with 1 tablespoon of oil until light brown.

Season the chicken with salt and pepper. Cut a slit in each chicken breast and fill the pocket with 1 slice of mozzarella, 1 tablespoon of Gorgonzola cheese and half of the sautéed garlic.

Wrap a slice of prosciutto around each chicken breast.

In the same skillet used for the garlic, brown the chicken in the butter and remaining oil for about 2 minutes on each side.

Place the skillet in the oven and bake for about 20 minutes or until the chicken is cooked through.

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Gianduja Budino

Makes eight 6-ounce servings

Ingredients

  • 2 cups (500 ml) whole milk
  • 2 cups (500 ml) heavy cream
  • 3/4 cup (140 grams) granulated sugar
  • 12 egg yolks
  • 4 sheets (12 grams) gelatin
  • 12 ounces (340 grams) gianduja chocolate*, finely chopped
  • 2 teaspoons vanilla extract

Topping

  • 1 cup lightly sweetened whipped cream
  • 1/2 cup chopped and toasted hazelnuts

Directions

Heat the milk, cream and half of the sugar in a saucepan.

Whisk together the remaining half of the sugar and the egg yolks until the mixture lightens in color.  Soak the gelatin sheets in cold water.

Once the milk mixture is hot, temper the yolk mixture by adding a little of the milk mixture at a time and whisking together until both mixtures are combined.

Return the mixture to the saucepan and cook on medium heat, stirring slowly and constantly. Heat the mixture to 175° F or until it coats the back of a spoon. Remove the pan from the heat.

Ring all of the excess water out of the gelatin and immediately add to the heated mixture. Stir until it is incorporated.

Strain half the heated mixture over the finely chopped chocolate and slowly whisk together until the mixture combines. Strain the remaining half of the heated mixture over the chocolate mixture and whisk together.

Add the vanilla extract and combine.

Pour into serving dishes. Refrigerate until set, about 4 hours.  Garnish with whipped cream and chopped hazelnuts.

*Cooking Notes: Gianduja chocolate is  available at most gourmet food stores. If you are unable to find gelatin sheets, you can substitute 1 package (a scant 1 tablespoon) of the powdered gelatin.  Follow the manufacturer’s directions for softening the gelatin in water, then add to the heated mixture before straining over the gianduja.

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Thinking of grilling fish this weekend? Certain types of fish are trickier than others, but almost any type of seafood can be grilled — shellfish, whole fish, steaks and fillets. Meaty fish are ideal for grilling because they hold together well and are easy to handle. For salmon, use lower heat because salmon has a high fat content and the fat will melt and cause flare-ups if the heat is too high.

Delicate, flaky fish pose more of a challenge on the grill because they fall apart easily. A grill basket solves that problem because it encloses the fish on both sides. Just be sure to oil the grill basket or spray with nonstick spray to prevent the fish from sticking. If you do not have a basket, you can use a wide metal spatula for turning the fish.

Be sure to oil the grill grates well. Grilling times and temperatures will vary depending on the type of fish, its density or flakiness and its thickness. Meaty, dense fish (tuna, wahoo, mahi mahi, swordfish) will take longer to cook than lighter, flakier fish (cod, halibut). Start by cooking the fish over high heat, but if the fish is browning too fast, lower the heat to medium-high.

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Grilled Shrimp Pitas

6 servings

Ingredients

  • 1 cup plain Greek yogurt
  • 4 ounces feta cheese, crumbled
  • 1/2 cucumber, peeled, halved and thinly sliced
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh oregano
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds large shrimp, shelled and deveined
  • 6 pitas, about 6-inch diameter
  • 3 cups lettuce
  • Sliced red onion and plum tomatoes

Directions

For the Sauce

In a medium-size bowl, stir together yogurt, crumbled feta, cucumber and lemon juice. Cover and refrigerate until ready to use.

For the Shrimp

Combine olive oil, lemon juice, mint, oregano, garlic, salt and pepper in a large resealable plastic bag. Add shrimp, seal bag and shake to coat shrimp with marinade. Refrigerate for 15 minutes.

Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat the grill rack with oil or nonstick cooking spray. Place shrimp in a grilling basket and grill for 3 minutes. Baste once with the remaining marinade. Turn shrimp and grill for an additional 2 to 3 minutes or until shrimp turn pink.

To serve, equally divide the lettuce, sauce and shrimp over each pita. Add onion and tomato.

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Grilled Hazelnut Salmon

4 servings

Ingredients

  • 4 six-ounce skinless salmon fillets, about 1 inch thick
  • 1 tablespoon hazelnut oil
  • 1/3 cup finely ground hazelnuts
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt, divided
  • 1/3 cup white balsamic vinegar
  • 1/4 cup hazelnut oil
  • 2 ½ cups arugula
  • 1 cup yellow or red tiny pear-shape or grape tomatoes, halved
  • 2 ounces Brie cheese, cubed
  • 3 tablespoons finely chopped chives

Directions

Rinse fish and pat dry with paper towels. Brush one side of the  fillets evenly with the 1 tablespoon hazelnut oil. In a 9-inch pie plate stir together ground hazelnuts, flour and 1/4 teaspoon of the salt. Dip the oil brushed side of the salmon in the nut mixture; coat well.

For a charcoal grill, arrange medium-hot coals around a drip pan. Place fish, coated sides up, on the greased grill rack over the pan. Cover and grill for 14 to 18 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place fish, coated sides up, on greased grill rack over the burner that is turned off. Grill as directed.)

For the dressing

In a small bowl combine vinegar and the remaining 1/4 teaspoon salt; whisk in the 1/4 cup hazelnut oil. Reserve 1/4 cup of the dressing; set aside. In a large bowl toss arugula, tomatoes, cheese and chives with the remaining dressing. Divide evenly among serving plates.

Add a grilled salmon fillet to each plate. Drizzle salmon with reserved dressing.

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Tuna with Fruit Salsa

4 servings

Ingredients

  • Four 5 ounce tuna steaks, 1-inch thick
  • 2 fresh ripe peaches, halved and pitted
  • 2 tablespoons olive oil
  • Salt and cracked black pepper
  • 2 tablespoons apricot preserves
  • 1 tablespoon vinegar
  • 1/2 cup fresh raspberries
  • 3 green onions, thinly sliced

Directions

Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper.

Heat grill and oil the grates.

Grill tuna and peaches over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Coarsely chop peaches.

Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; cover to keep warm.

In a medium microwave-safe bowl heat apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and chopped peaches.

Serve fruit salsa with tuna steaks and sprinkle with green onions.

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Mustard-Glazed Halibut Steaks

Save time and grill a vegetable or two alongside the fish.

4 servings

Ingredients

  • Four 4-5 ounce halibut (or any white fish) steaks, cut 1 inch thick
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons finely snipped fresh basil

Directions

Pat fish dry with paper towels.

In small saucepan heat butter, lemon juice, mustard and basil over low heat until butter is melted. Brush both sides of the fish steaks with the mustard mixture.

For a gas grill: cook fish steaks on greased rack over medium for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with additional mustard mixture.

For a charcoal grill: arrange preheated coals around a drip pan in a covered grill. Heat to medium and place fish on the greased grill rack over the drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with the mustard mixture.

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Grilled Scallops With Salsa Verde

Choose scallops that are “dry” (not stored in liquid preservatives). Large sea scallops are better for the grill; small bay scallops could overcook before browning or fall through the grates. Make sure to coat them thoroughly in an oil based marinade before grilling, so they don’t stick to the grate.

Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 12 large sea scallops, side muscle removed
  • Kosher salt and freshly ground black pepper
  • 4 metal skewers
  • Salsa Verde, recipe below

Directions

Prepare grill for medium-high heat; oil grate. Mix scallops with oil and season with salt and pepper. Thread scallops on 4 metal skewers and place them on the grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops with Salsa Verde.

Salsa Verde

This sauce is delicious with shellfish.

Ingredients

Makes About 1 Cup

  • Half a lemon, zested and juiced
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup extra virgin olive oil
  • 3/4 cup finely chopped fresh parsley
  • 1/2 cup finely chopped fresh basil
  • 1/4 cup chopped fresh chives

Directions

Squeeze juice from the half lemon after the peel is removed and set aside. Combine the lemon zest, shallot and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes. Add oil, parsley, basil and chives. Stir in reserved lemon juice.


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I always grow way too much basil. As soon as the weather is hot, these plants grow like weeds. I don’t like to see the leaves turn brown and wither, so I am constantly thinking of ways to use this wonderful scented herb. Of course, there is always basil pesto in my refrigerator or freezer, of which I make plenty. It is wonderful in the winter on spaghetti. But just using basil for pesto all summer gets boring.

Basil is the perfect complement to tomatoes, olives, olive oil, capers, garlic, cheese and summer vegetables. Serve it slivered over thick tomato slices with a drizzle of olive oil or serve it sandwiched between thick slices of fresh mozzarella and fresh tomato with a sprinkling of pine nuts, capers and a drizzle of olive oil.

Here are some of the ways I try to make use of this flavorful herb.

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Fresh Tomato and Basil Dressing

Makes about 1 1/2 cups

Serve this light dressing over a fresh green salad with a slice of warm garlic bread on the side.

Ingredients

  • 1 medium tomato, roughly chopped
  • 1/4 cup basil leaves
  • 2 tablespoons champagne vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 clove garlic
  • 1/2 teaspoon salt
  • Ground black pepper, to taste

Directions

Combine all ingredients in a food processor and blend until smooth.

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Tomato, Watermelon and Basil Appetizer

:6 to 8 servings

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup sugar
  • 1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes)
  • 32 small basil leaves (or torn larger leaves)
  • 16 cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 16 (6-inch) skewers

Directions

Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.

Starting with the watermelon squares, push the watermelon to the very tip of the skewer, then skewer a basil leaf; then a tomato half. Continue with another watermelon, basil leaf and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.

Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

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Chilled Basil Melon Soup

Serves 4

Ingredients

  • 6 cups chopped honeydew
  • 1/2 cup roughly chopped fresh basil, plus more for garnish
  • 1/4 cup lime juice, plus more to taste

Directions

Put all the ingredients in a blender and purée, stirring often, until very smooth. Transfer to bowls and serve. Alternately, transfer to a container, cover and chill before serving.

Spaghetti with Tomatoes, Basil, Olives, and Fresh MozzarellaSpaghetti with Tomatoes, Basil, Olives and Fresh Mozzarella

Ingredients

  • 1/2 cup pitted black olives, halved
  • 4 teaspoons balsamic vinegar
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 pound spaghetti
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 pounds vine-ripened tomatoes (about 6), chopped
  • 3/4 pound fresh mozzarella, cut into 1/4-inch cubes, at room temperature
  • 1 1/4 cups chopped fresh basil

Directions

In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt and pepper.

In a large pot of boiling salted water, cook the spaghetti until just al dente, about 12 minutes. Drain, add to the tomato mixture and toss.

Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again. Serve immediately or at room temperature.

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Brown Rice Salad

This salad makes an excellent side to grilled fish or meat.

Serves 6

Ingredients

  • 2 1/2 cups cooked long-grained brown rice
  • 1/2 cup chopped carrots
  • 1/2 cup chopped seedless cucumber
  • 1/2 cup sliced radishes
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1 cup frozen and thawed peas
  • 1/2 cup chopped basil
  • 1/4 cup chopped flat-leaf parsley

Dressing:

  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt

Directions

Combine the ingredients for the dressing in a jar. Shake vigorously. 

Put the cooked rice and vegetables into a large serving bowl and toss gently to combine. Add the dressing and mix well. Chill until ready to serve.

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Steak with Italian Salsa Verde

Serves 4 to 6

You’ll have some salsa verde left over, so enjoy it on chicken, fish or vegetables as well as the beef in this recipe. This is a sauce you will want to have on hand, so I would even double the recipe.

Ingredients

  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup basil leaves
  • 2 cloves garlic
  • 2 tablespoons capers, drained
  • 1 anchovy fillet, cut into pieces
  • 1 cup extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 1/2 pounds sirloin steak
  • 5 cups baby field greens

Directions

In a food processor, purée the parsley, basil, garlic, capers and the anchovy fillet. Scrape down the sides of the bowl. Slowly add the olive oil, pulsing until completely combined. Add lime juice and pepper. Process until blended and the sauce is smooth. Taste and adjust seasoning. The anchovy will contribute salt, so additional salt may not be needed. Set sauce aside.

Season the steak with salt and pepper and grill, broil or pan fry to your liking. Slice it thinly and drizzle with salsa verde. Serve over greens.

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Lemon Basil Sherbet

Makes about 1 quart

Ingredients

  • 1 cup half-and-half or light cream
  • 2/3 cup granulated sugar
  • 2 tablespoons honey
  • 1 1/2 tablespoons lemon zest
  • 8 fresh basil leaves, divided
  • 2 cups whole milk
  • Juice of 3 lemons, chilled
  • Pinch fine sea salt

Directions

In a medium heavy-bottomed saucepan, combine the half-and-half, sugar, honey and lemon zest. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove the pan from the heat and add 4 whole basil leaves. Using the back of a large spoon or ladle, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes.

Remove the basil leaves and discard, then whisk in the milk. Place the mixture in an ice-water bath or refrigerate until completely chilled.

Slice the remaining 4 basil leaves in very thin strips. Whisk the lemon juice into the chilled sherbet base, add the sea salt and stir in the sliced basil. Taste for sweetness; adjust by adding an additional tablespoon or two of honey, if needed.

Freeze the sherbet mixture in an ice-cream maker, following manufacturer’s instructions. For optimal flavor and texture, freeze the sherbet for a couple of hours before serving.

 


Roast-Chicken Cover

With its crispy skin and juicy meat, roasted chicken is one of the tastiest, most satisfying dishes you can make. If you’ve never roasted a chicken before, or if it’s been a while since you did, I’ll take you through the steps:

Here’s what you’ll need:

One whole chicken, about 4 to 5 pounds

A roasting pan with a rack

Kosher salt and freshly ground black pepper

Butter or olive oil for rubbing on and under the chicken skin

Carrots, celery and onion

2 cups of chicken stock or broth

1 tablespoon each of butter and flour for thickening the gravy

An instant-read thermometer for testing the temperature of the chicken

A mesh strainer, for straining the gravy

Optional: Garlic, fresh herbs and citrus fruits such as lemons or oranges

Kitchen twine for trussing

Roasting a chicken will take you about an hour and a half from start to finish, which also includes making gravy.

Basic Roast Chicken

Preheat your oven to 425°F.

Remove the neck and giblets from the chicken’s body cavity and pat the chicken dry, inside and out, with paper towels.

Rub the outside and inside of the chicken with butter or olive oil, then season with Kosher salt and freshly ground black pepper — both inside and out.

Truss (tie the legs together) the chicken securely with cooking twine. This step is optional, but it will help your roasted chicken cook more evenly.

Thick slice half an onion and quarter one single celery stalk and one single medium carrot. Scatter these veggies in the bottom of a roasting pan. They will flavor the gravy that you will make later.

Set a roasting rack over the vegetables and place the chicken (breast-side-up) on the rack.

Transfer the roasting pan to the oven. After the chicken has roasted for an hour and 15 minutes, check the temperature with an instant-read thermometer inserted into the deepest part of the thigh. The thermometer should read at least 160°F. If not, continue roasting, and check again in 15 minutes.

When the chicken is done, remove the roasting pan from the oven, carefully lift out the rack with the roasted chicken on it and transfer the chicken to a clean cutting board. Let it rest there for 20 minutes, uncovered, while you make the gravy.

Place the roasting pan with the roasted vegetables on the stove top. Remove the large pieces of vegetables. Add a tablespoon of butter and heat over medium heat until the butter melts. Add a tablespoon of flour and stir to form a paste. Pour in the 2 cups of chicken stock or broth into the pan and stir to combine. Bring to a simmer over medium heat until reduced and thickened. Some cooks like to strain the gravy to remove any bits of vegetables but I like to leave them in there.

Season the gravy to taste with Kosher salt and black pepper. Once the gravy is finished and the chicken has rested, you can carve the chicken and serve it with the homemade gravy.

Flavoring Tips:

You can stuff the chicken with fresh herbs or other aromatic items. Thyme, rosemary, sage and marjoram are great choices, but any fresh herbs will do. For flavor and aroma add a couple of lemons or oranges cut into wedges and fennel fronds. Add a few peeled cloves of garlic to the carrot-celery-onion mixture before roasting.

Here are some additional ways to roast chicken.

How-to-Roast-a-Whole-Chicken-in-the-Crockpot-Step-3

How to Roast a Whole Chicken in the Crock Pot

Serves: 4-5

Ingredients

  • 1 (4 lb) whole chicken, insides removed and patted dry
  • 1/2 tablespoon of paprika
  • 2 tablespoons all-purpose seasoning
  • 1/2 tablespoon garlic powder
  • 1 teaspoon salt

Directions

Mix together paprika, all-purpose seasoning, garlic powder and salt.

Place 4 medium-sized foil balls in the bottom of a crock pot. This will act as a stand to prevent the chicken from drying out.

Rub seasoning over the entire chicken (including the inside). Place on top of the foil balls. Cover and cook on HIGH for 4 – 4½ hours, or LOW for 6½ – 8 hours.

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Roast Chicken with Maple Glaze

Ingredients

  • 2 pounds sweet potatoes (about 3), peeled and cut into 1 1/2-inch pieces
  • 1 medium onion, cut into 8 wedges
  • 1/3 cup cranberries (fresh or frozen)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 1/4 teaspoons fresh-ground black pepper
  • 1 chicken (3 to 4 pounds)
  • 1 tablespoon butter, cut into small pieces
  • 6 tablespoons pure maple syrup
  • 1 teaspoon dried thyme

Directions

Heat the oven to 425°.

In a large roasting pan, mix the sweet potatoes, onion and cranberries with 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Push them to the edges of the pan, leaving a space in the center for the chicken.

Rub the cavity of the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Twist the wings behind the back and tie the legs together. Put the chicken, breast-side up, in the center of the roasting pan. Coat the chicken with the remaining tablespoon oil, sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper, and dot with the butter. Roast the chicken for 30 minutes.

In a small bowl, combine the maple syrup, thyme and the remaining 3/4 teaspoon pepper. Remove the roasting pan from the oven and stir the potatoes. Brush the chicken with about 2 tablespoons of the glaze and drizzle the potatoes with about 1/2 tablespoon of the glaze.

Return the pan to the oven and cook, stirring the potatoes and brushing the chicken with the remaining glaze 2 more times, until the chicken and potatoes are just done, about 30 minutes longer. Transfer the chicken and vegetables to a serving plate and keep in a warm spot for about 10 minutes.

Skim off the fat from the roasting pan. Pour the pan juices over the chicken and the sweet potatoes.

salsaverde chicken

Roasted Chicken with Spicy Salsa Verde

4 servings

Ingredients

  • One 4-to 5-pound chicken
  • Kosher salt
  • 1 lemon, thinly sliced and seeded
  • 2 bay leaves
  • 3 cloves garlic
  • 1 small onion, peeled
  • 1 small bunch fresh thyme
  • 2 tablespoons olive oil

Salsa Verde:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup thinly sliced fresh flat-leaf parsley
  • 2 tablespoons salt-packed capers, rinsed and chopped
  • 2 tablespoons thinly sliced fresh mint
  • 1/4 -1/2 teaspoon crushed red pepper flakes
  • 2 salt-packed anchovy fillets, rinsed and minced
  • 1 clove garlic, minced
  • Grated zest and juice of 1 lemon
  • 1 hot pepper, seeded and minced (about 1 tablespoon)
  • 1 shallot, minced
  • Kosher salt and freshly ground black pepper

Directions

Make the salsa verde:

Combine the extra-virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, hot pepper and shallots in a bowl and stir to combine. Add salt and pepper to taste. Allow the flavors to meld for at least 15 minutes before serving; if planning to serve after more than an hour, add the lemon juice at the last minute to keep the color vibrant. Yield: 1 1/2 cups.

Remove the chicken from the refrigerator 1 hour before cooking.

Preheat the oven to 425 degrees F.

Lift the chicken skin up and wedge 3 lemon slices and 1 bay leaf between the skin and each breast. Put the garlic, onion, thyme and remaining lemon slices in the cavity of the chicken. Rub the entire chicken liberally with olive oil.

Put the chicken in an ovenproof saute pan or roasting pan breast-side up, slide it into the oven and roast until the thigh reaches 160 degrees F, or until the cavity juices run clear, about 1 hour. Remove from the oven and let rest for 10 to 20 minutes.

Cut the chicken into 8 pieces and drizzle with the Salsa Verde.

lemon chicken

Roast Chicken with Lemon Shallot Sauce

Ingredients

  • 1 4- to 5-lb. chicken
  • 1 tablespoon kosher salt
  • 2 medium lemons
  • 2 1/2 tablespoons olive oil, divided
  • 1 1/2 teaspoons dried thyme
  • 1 pound shallots
  • 1/2 to 3/4 cup reduced-sodium or homemade chicken broth
  • 1/3 cup dry white wine

Directions

Pat the chicken dry with paper towels. Loosen skin of breast and thighs and work some salt under the skin. Rub remaining salt all over chicken and in the cavity. Chill, uncovered, at least 3 hours and up to overnight.

Preheat oven to 375°. Zest lemons. Slice 1 lemon; juice half of the other.

Pat chicken dry, inside and out. Rub zest under as much of the skin as possible and rub any remaining zest inside the cavity. Rub chicken all over with 1 tablespoon olive oil and the thyme. Put lemon slices in the cavity.

Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in the rack, breast side up. Add shallots to the pan and drizzle with remaining 1 1/2 tablespoons olive oil, turning them to coat.

Roast chicken until chicken leg moves easily and skin is brown and crisp, 1 1/2 to 1 3/4 hours (remove shallots after 1 hour and set aside). Tip chicken so juices from cavity pour into roasting pan. Transfer chicken to a carving board and let rest, covered with foil.

To make the sauce: Pour pan drippings into a measuring cup with a pouring lip. Trim tops from shallots and squeeze soft insides into a blender. Pour off all but about 1 tablespoon fat from pan drippings and add drippings to the blender. Add 1/2 cup broth and the wine and pulse until smooth.

Pour sauce back into the roasting pan. Cook, scraping up brown bits and adding more broth if you want a thinner sauce, over medium-high heat on your biggest burner (or straddling 2 burners) until sauce turns a nutty brown, about 10 minutes. Stir in the reserved lemon juice. Carve chicken, discarding lemon slices and serve with the sauce.

Roast Chicken with Butternut Squash

Roast Chicken with Pumpkin

4 servings

Ingredients

  • 1 chicken (3 to 3 1/2 pounds), quartered
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 small sugar pumpkin or butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch slices
  • 1 teaspoon dried sage
  • 3 tablespoons water

Directions

Heat the oven to 450°.

Coat the chicken quarters with 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan.

Mix the pumpkin cubes with the remaining 2 tablespoons of oil, 1/4 teaspoon of salt, 1/4 teaspoon of pepper and the sage.  Add the pumpkin to the roasting pan.

Bake, stirring the pumpkin occasionally, until the chicken breasts are just done, about 20 minutes. Remove the pan from the oven and remove the breasts from the pan. Tilt the roasting pan and spoon off most of the fat from the pan.

Return the pan to the oven. Continue cooking until the chicken legs and the pumpkin are done, about 10 minutes longer. Remove the chicken and pumpkin from the pan.

Pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken and pumpkin.


park

Away from the rolling hills, sweeping vineyards and expanses of the sunflower fields inland, on the Tuscany coast facing Elba Island where Napoleon Bonaparte spent his time in exile, perched high above the Baratti Gulf is the walled town of Populonia. The Populonia Bay is one of the most beautiful landscapes in Italy, a perfect fusion of nature and history. The Baratti Gulf and the Populonia cape have always attracted inhabitants. Today this area is the site of the Archaeological Park of Baratti and Populonia (close to Piombino, in the Livorno Province). The town sits next to the archeological park which contains the remains of a huge Etruscan settlement. The park tells the story of the Etruscans, a group of people who had an important impact on this territory.

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Populonia is especially known for the wealth of Etruscan archaeology in the area and an impressive collection of artifacts unearthed from the surrounding area, from tools to helmets, weapons, casks and jewellery. Positioned on the summit of a hill for safety reasons, the Etruscans constructed a necropolis at the base to house their dead dating from the late Iron Age (600 BC). Populonia, the only Etruscan town built over the sea, was composed of two different parts: Populonia Akron, the acropolis, the upper part, where there were the temples and the public buildings. Populonia Polis, the lower part, situated close to the Baratti Gulf contained the port, where the main economic and artisanal activities took place.

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The Etruscans were very enterprising and traded with many people from the East. Iron-work was the main economic activity of the Etruscan and Roman civilizations. This region also contained other precious metals, like copper. The Etruscans would sail from the Baratti Gulf to Elba Island, where they would transform the hematite into iron. Because of the region’s economic prosperity immigration increased: people from Spain, Sardinia, Campania and Corsica came to Populonia hoping for a new life. The Etruscans also created a mint: they needed coin for their commercial exchanges and to pay the soldiers who were protecting the area. The coins were made in silver and bronze.

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Many archaeologists tried to discover the remnants of the Etruscan civilization, but they couldn’t succeed due to the terrain. The first discoveries were objects found in fishermen nets and at grave sites The Archaeological Park stretches over almost 200 acres between the slopes of the Piombino Mountains and the Gulf of Baratti. The Park includes a significant part of the ancient town of Populonia and is spread over a vast area, which enables visitors to appreciate the transformation that has taken place over the centuries.

The wooded coast overlooks the archipelago and the silhouettes of the islands, including Elba and Corsica, create a picturesque scenes. This is the landscape of the 8th-9th Century B.C., when important houses were built on the Acropolis to accommodate the aristocracies of Populonia. These houses are the remains of the summit of the acropolis and from the beach area on the Gulf of Baratti, one can view the remains of Populonia.

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A network of roads join the houses and temples to the industrial city and the cemeteries which lie on the first hills surrounding the inlet. As in ancient times, the routes follow the original roads, crossing the woods and the scrub areas and opening up to unexpected views over the Gulf of Baratti and the open sea. The deep wooded areas contain the remains of the Benedictine monastery of San Quirico that tell of a lost city and the natural resources and minerals that were once part of the region.

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Inside the park one can walk along three paths: the “Iron Route”, the “Quarries Route” and a naturalistic path. The “Iron Route” goes through the areas where the Etruscan ovens used to be. Then, going up the hills, the ruins of the industrial district can be seen. The “Quarries Route” is a path where the Etruscans used to extract the “panchina stone”, that was used to build Populonia.

The park also contains an experimental archeological laboratory and a museum that includes vases, precious jewels, bronzes, coins and graphic reconstructions of Etruscan landscapes and activities.

The Etruscans

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The Italians in Central Italy today are descendants of the Etruscans. Not only that, but the Italian language has its roots in the Etruscan language. The Etruscans revered women, so women and men were on an equal footing. The men were clean-shaven and were primarily sailors and merchants. They were also good sportsmen, warriors and skilled farmers.

The Etruscan hillsides were abundant with olive groves and modern potters continue the practice of decorating their ceramics with olives and olive leaves.

The Etruscans grew crops beside the grapes and olives and grew barley, millet, broad beans, lentils, chickpeas and spelt. They also grew beans, peas, garlic and onions, figs, melons, apples and berries.

They kept livestock, especially pigs, chickens, ducks and goats and hunted game from the surrounding forests, such as rabbits, deer and boar. Fish were taken from the rivers and the seas and they were making pasta with the use of a rolling pin.

The Etruscans ate two meals a day, enjoyed holding banquets and made good wine. Their culture and civilization was influenced by the Greek culture and they, in turn, influenced the Roman culture and, in turn, the Tuscan culture, as we know it today.

Etruscan food traced from archaeological findings and frescoes depicts food that is still eaten today. They used herbs like rosemary to flavor their meats, honey to sweeten desserts and they had utensils such as saucepans, pans, graters, pots, colanders, goblets and pitchers and beautiful dining plates. They baked and cooked over open fires and produced a variety of breads, one of which is still eaten today – flat grape bread. Wine was plentiful and stored in terracotta jars underground. It was strong and often drunk watered down. Today you will still Italians who drink wine diluted in this way.

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Grape Flat Bread

Ingredients

  • 1 tablespoon active dry yeast
  • Salt
  • 3/4 cup sugar, divided
  • 1/2 cup olive oil
  • 3 cups all-purpose flour
  • 2 pounds seedless black grapes

Directions

In a large bowl, dissolve the yeast in 1 cup of warm water. When the mixture foams, after 5 minutes, stir in a pinch of salt, 4 tablespoons of the sugar and 4 tablespoons of the olive oil. Stir in enough flour to make a soft dough that is not sticky.

On a lightly floured surface, knead the dough for 5-8 minutes until firm, smooth and elastic. Place the dough in an oiled bowl and cover it. Set the dough aside for about an hour to rise in a warm place until it has doubled in size.

Preheat the oven to 375 degrees F. Oil a 9×13 baking pan. Transfer the dough to a lightly floured work surface and roll it out into a rectangle, about 1/8 inch thick. Enough dough should hang over the edge of the pan to completely cover the top when folded.

Transfer the dough to the baking pan. Spread 3/4 of the grapes over it, drizzle with 2 tablespoons of olive oil and sprinkle with 2 tablespoons of sugar. Fold the overhanging dough up over the grapes, covering them completely. Press lightly to seal. Scatter the remaining grapes over the dough, drizzle with the remaining olive oil and sprinkle with the remaining sugar.

Bake the bread until golden brown and the grapes are soft for about 45-60 minutes. Serve hot or at room temperature.

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Green Sauce (Salsa Verde)

This Etruscans served this sauce over what is called bollito misto or mixed boiled meats.

Ingredients

  • 1 bundle of parsley
  • 1 egg
  • 2 anchovy fillets
  • 1 tablespoons capers (in vinegar)
  • 2 tablespoons of mixed pickled vegetables (in italy you will find carrots-cauliflower in the jar)
  • 2 tablespoons of pine nuts
  • 2 cloves of garlic
  • Olive oil
  • Salt & pepper

Directions

Boil the egg and mash it together with the other ingredients – the mixture you will obtain should be smooth and fine. (Use a processor)

Place it in a bowl – add salt, pepper and start pouring in  olive oil until you obtain a creamy sauce.

Before using the sauce, let it rest for some time so that all flavors can blend in.

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Peasant Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 lb italian sweet sausage, links
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cups fresh spinach, cleaned, rough chopped
  • 1 (14 1/2 ounce) cans chicken broth
  • 1 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic, undrained
  • 1 (15 ounce) cans cannellini beans, drained
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons grated parmesan cheese

Directions

Heat olive oil in heavy 4 quart sauce pan.

Cut sausage into 1/2 inch pieces.

Brown sausage in pan until no longer pink.

Add onion and garlic and stir until softened.

Add spinach, chicken broth, diced tomatoes, beans and red pepper.

Heat to a boil and simmer for 15-20 minutes.

Ladle into bowls and sprinkle with parmesan cheese.

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Etruscan Pici

Ingredients

For the pasta

  • 1 3⁄4 cups all-purpose flour, preferably Italian type 00
  • A generous 1 cup semolina  
  • Salt

For the sauce

  • 1 hard-boiled egg
  • 6 cloves garlic
  • 1 sprig flat-leaf parsley
  • 6 basil leaves
  • 6 mint leaves
  • 1⁄2 – 2/3 cup olive oil
  • Grated pecorino cheese, for sprinkling
  • Salt and pepper

Directions

To make the pasta, mix together the flour, semolina and a pinch of salt in a bowl. Gradually mix in enough water to make a firm, elastic dough. Shape the dough into a ball, wrap in a clean dish towel and let rest for 30 minutes.

Meanwhile, make the sauce. Chop the hard-boiled egg with the garlic, parsley, basil and mint, then transfer the mixture to a bowl. Gradually drizzle in enough oil to make a fairly liquid sauce.

Season to taste with salt and pepper.

Unwrap the pasta.Taking a small piece at a time, rub it back and forth on the work surface (counter) with your fingertips until it resembles thick spaghetti.

Bring a large pan of salted water to a boil. Add the pasta, bring back to a boil and cook and for 2–3 minutes, until tender but still firm to the bite. Drain, add to the sauce and toss well.

Transfer to a serving dish, sprinkle with grated pecorino and serve immediately.

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Guinea Fowl in Porcini

Ingredients

  • 1 guinea fowl, cut into 4 pieces
  • 8 small sprigs sage
  • 8 small sprigs mint
  • 4 slices pancetta
  • 6 tablespoons olive oil
  • 2 garlic cloves, peeled
  • 5 1⁄2 cups porcini mushrooms, sliced
  • 4 mint leaves
  • 3 ripe tomatoes, chopped
  • Salt and pepper

Directions

Preheat the oven to 180°C/350°F

Stud the pieces of guinea fowl with the sage and mint sprigs and arrange a pancetta slice over each.

Pour 4 tablespoons of the olive oil into a casserole and add the guinea fowl. Roast in the oven for 35 minutes.

Meanwhile, heat the remaining oil in a shallow pan with the garlic cloves.When the garlic begins to brown, remove with a slotted spoon and discard.

Add the mushrooms, mint leaves and tomatoes to the pan and cook over low heat, stirring occasionally, for 10 minutes.

Remove the guinea fowl from the oven, add the pieces to the pan with the mushrooms and cook for 15 minutes.

Season with salt and pepper and remove the pan from the heat.

Transfer the guinea fowl and mushrooms to a serving dish and serve immediately


 

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When you become a member of a Community Supported Agriculture (CSA), you purchase a “share” of vegetables from a regional farmer. Weekly during the growing season in your area, your farmer will deliver that share of produce to a convenient drop-off location in your neighborhood. CSA members pay for an entire season of produce upfront and shares usually include 7-10 types of vegetables; enough for a family of 2-3 people.

This arrangement creates several rewards for both the farmer and the consumer. The farmers receive payment early in the season, which helps with the farm’s cash flow and the farmers have an opportunity to get to know the people who eat the food they grow. The consumer gets to eat fresh picked food with all the flavor and vitamin benefits, learn more about how the food is grown and develop a relationship with the farmer who grows the food.

Jeta farms

Jeta Farms

My CSA is Jeta Farms, a family owned and operated farm located in Elberta, Al. They offer a variety of vegetables and some specialty and heirloom varieties. They do not plant GMO vegetable crops. I pick up my share on Saturday mornings and the produce is truly fresh and delicious. As soon as I get my share home, I start planning the week’s menu.

See the photo at the top of the post for last Saturday’s share, which included: a dozen ears of corn-on-the-cob, 2 eggplant, 4 plum tomatoes, 2 cucumbers, a package of blackberries, 2 large bell peppers, 4 patty pan squash, a pound of Italian green beans, a sack (about 5 lbs) of potatoes, lots of zucchini and yellow squash.

I was able to create a whole week’s worth of meals using these vegetables. All the herbs used in the recipes come from my garden.

  • Sunday: Grilled Italian sausage, 2 grilled corn on the cob (from the corn share) and potato salad (from the potato share)
  • Monday: Eggplant-Tomato Bake (recipe below) and sautéed zucchini (from the zucchini share) over Orecchiette pasta
  • Tuesday: Stuffed peppers (recipe below) and cucumber (from the cucumber share) salad 
  • Wednesday: Grilled fish, grilled summer squash (recipe below) and potato salad
  • Thursday: Chicken Oreganata, Italian green beans (recipe below) and eggplant bake
  • Friday: Corn Chowder (recipe below) and hash-browned potatoes (from the potato share) with eggs
  • Saturday: Grilled shrimp, grilled patty pan squash (recipe below) and tomato salad
  • The blackberries became dessert; see the Blackberry Crumble recipe in my post on Using Summer Fruit
Potato Salad

Potato Salad

Hash Browns

Hash Browns

Eggs Over Hash Browns

Eggs Over Hash Browns

Orecchiette Pasta

Orecchiette Pasta

Here are some of the recipes I used for this menu.

Eggplant Tomato Bake

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Ingredients

  • 2 medium eggplants, peeled and cut into 1/4” round slices (from the eggplant share)
  • 3/4 lb package fresh mozzarella cheese, thinly sliced
  • 4 plum tomatoes, cut into 1/4”slices (from the tomato share)
  • 1 to 1 1/2 cups Italian seasoned bread crumbs
  • 1/2 cup Egg Beaters (refrigerated egg substitute)
  • Olive oil
  • Fresh or dried oregano

Directions

Preheat the oven to 425 degrees F. Oil two baking sheets.

Dip eggplant slices in the egg substitute and then coat in the bread crumbs. Place the slices on the prepared pans and bake until brown, about 20 minutes, turning the slices over halfway through baking.

Oil a 13 x 9 inch glass baking pan. Cover the bottom of the pan with eggplant slices and add half the tomatoes and half of the cheese. Add another layer of eggplant slices, tomatoes and cheese. Sprinkle the top layer with oregano.

Bake in the oven, uncovered, for 30 minutes. Let sit 10 minutes before serving.

Stuffed Peppers

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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 lb ground turkey
  • 2 garlic cloves, chopped
  • 1/2 medium onion, diced
  • Fresh corn kernels, cut off 2 cobs from the corn share
  • 1/2 cup yellow squash, diced (from the squash share)
  • Sea salt and fresh ground pepper, to taste
  • 2 tablespoons fresh chopped parsley
  • 2 large bell peppers: halved and seeded (from the bell pepper share)
  • 4 heaping tablespoons of your favorite prepared BBQ sauce
  • 1 cup shredded cheddar cheese

Directions

Preheat your oven to 375 degrees F. Put a kettle of water on to boil.

Heat olive oil in a large skillet over medium heat and cook the ground turkey until browned..
Add the chopped garlic, onion, corn and squash; stir and heat through. Season mixture with sea salt and pepper. Stir well to combine the flavors. Remove from heat. Add in the chopped parsley and cheese.

Coat a shallow baking dish that will fit the halved peppers with cooking spray. Stuff the halved peppers with the turkey mixture, pressing it in firmly. Place the stuffed peppers in the baking dish. Top each pepper with a spoonful of BBQ sauce.

Pour about an inch of hot boiled water into the bottom of the baking pan, around the peppers, and loosely cover the pan with a foil tent. This helps to cook the peppers. Bake for 40-45 minutes, until the peppers are fork tender.

Grilled Summer Squash

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Ingredients

  • 1-1/2 lbs green and yellow squash, trimmed and sliced diagonally into 1/2-inch-thick ovals (from the squash share)
  • Kosher salt
  • 1 cup packed fresh basil leaves
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons grated Parmigiano-Reggiano
  • 1/2 cup balsamic vinegar
  • Freshly ground black pepper
  • 2 tablespoons toasted pine nuts

Directions

Prepare a gas or charcoal grill fire.

In a colander, toss the squash with 2 teaspoons kosher salt and drain for 30 minutes; transfer to a large bowl.

Meanwhile, put the basil, Parmigiano-Reggiano, 1/4 cup of the olive oil and 1/2 teaspoon salt in a food processor and purée until smooth.

In a small saucepan over medium-low heat, boil the balsamic vinegar until syrupy and reduced to about 2 tablespoons., 8 to 10 minutes.

Mix the squash with the remaining 2 tablespoons extra-virgin olive oil and a few grinds of freshly ground black pepper. Grill, turning once, until golden and tender, 8 to 12 minutes.

Arrange the squash on a platter, dot with the pesto and balsamic syrup. Sprinkle with pine nuts and serve.

Italian Flat Green Beans With Tomatoes and Garlic

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Ingredients

  • 1 lb Italian flat green beans, trimmed and cut on the diagonal into 3-inch pieces (from the green bean share)
  • 2 tablespoons extra virgin olive oil
  • 3 medium garlic cloves, cut into very thin slices ( a 1/4 cup)
  • 1 tomato, cut into 1/2-inch dice ( 8 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 6 -8 basil leaves, cut into chiffonade ( stacked, then rolled tightly and cut into very thin strips)

Directions

Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 minutes. Drain immediately.

While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn.

Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.

Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.

Corn Chowder

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Ingredients

  • 8 corn on the cob from the corn share
  • Corn Stock, see below
  • 1 large onion, diced (about 2 cups) 
  • 2 large carrots, diced (about 1 cup)
  • 2 ribs celery, diced (about 1-1/2 cups)
  • 1 red bell pepper, diced 
  • 1 yellow squash, diced (from the squash share)
  • 2 lbs potatoes, diced (from the potato share)
  • 1 teaspoon seafood seasoning (such as Old Bay)
  • 2 fresh whole sprigs of thyme 
  • 1 teaspoon kosher salt
  • 1 1/2 cups (1 can) evaporated whole milk

Directions

Cut the corn kernels from the 8 cobs and reserve the corn and cobs separately. Place the corn cobs and 4 quarts water in a large soup pot. Bring to a boil over high heat and immediately reduce to a simmer and cook for 45 minutes. Remove the cobs and discard.

Add half the reserved corn and all the vegetables to the soup pot and return the broth to a boil; reduce the heat to a simmer and cook for 25-30 minutes or until the vegetables are tender.

With an immersion blender, puree the soup right in the soup pot. Add the seasonings, remaining corn and milk. Heat on low for about 15 minutes or until the corn is tender.

Grilled Patty Pan Squash with Italian Salsa Verde

Pattypan Squash 004001

 

4 servings

For the salsa verde:

  • 1 large garlic clove, halved, 
  • Salt to taste
  • 1 anchovy fillet, rinsed
  • 1 tablespoon capers, rinsed and chopped
  • 1/4 cup extra virgin olive oil
  • 3/4 cup (tightly packed) parsley leaves
  • Freshly ground pepper

For the squash:

  • 4 small to medium patty pan squash from the squash share
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground pepper

Directions

Combine the garlic, salt, anchovy fillet and capers in a food processor. With the motor running add the olive oil with the parsley and blend to a purée. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate and allow to come to room temperature before serving.

Prepare an outdoor grill.

Slice the patty pan squash in half horizontally and coat with the olive oil. Season with salt and pepper to taste.

Grill the squash for about 5 minutes on each side or until they are tender all the way through.

Transfer the squash to a serving platter. Top each one with a teaspoon or two of the salsa verde and serve.

Yield: 4 servings


Giuseppe_Verdi00

This year marks the 200th anniversary of the birth of one of the greatest Italian composers of all time. Giuseppe Verdi was responsible for some of the best operas, which are still widely known and revered today: La Traviata, Aida and Rigoletto, to name just a few. Verdi dominated the Italian opera scene after the eras of Bellini, Donizetti and Rossini. His works are frequently performed in opera houses throughout the world and some of his themes have long since taken root in popular culture.

Verdi was born to Carlo Giuseppe Verdi and Luigia Uttini in Le Roncole, a village in the province of Parma (Emilia-Romagna region) in Northern Italy. When he was still a child, Verdi’s parents moved from Le Roncole to a nearby village, Busseto, where the future composer’s education was greatly facilitated by visits to the large library belonging to the local Jesuit school. It was in Busseto that he was given his first lessons in composition. Verdi went to Milan when he was twenty to continue his studies. He took private lessons in music and voice while attending operatic performances and concerts. Eventually, he decided to pursue a career in theater composition.

After his studies, Verdi returned to Busseto, where he became the town music master and gave his first public performance at the home of Antonio Barezzi, a local merchant and music lover who had long supported Verdi’s musical ambitions. Because he loved Verdi’s music, Barezzi invited Verdi to be his daughter Margherita’s music teacher and the two soon fell deeply in love. They were married in May 1836 and Margherita gave birth to two children. Unfortunately, both died in infancy while Verdi was working on his first opera and, shortly afterwards, Margherita died of encephalitis at the age of 26. Verdi adored his wife and children and was devastated by their deaths.

His first opera, Oberto, performed at La Scala in November 1839, was successful and La Scala’s impresario, Bartolomeo Merelli, offered Verdi a contract for three more works.
It was while he was working on his second opera, Un giorno di regno, that Verdi’s wife died. The opera was a failure and he fell into despair, vowing to give up musical composition forever. However, Merelli persuaded him to write Nabucco and its opening performance in March 1842 made Verdi famous. It follows the plight of the Jews as they are assaulted, conquered and subsequently exiled from their homeland by the Babylonian King Nabucco. The historical events are used as background for a romantic and political plot. The best-known piece from the opera is the “Chorus of the Hebrew Slaves”.

A period of hard work – producing 14 operas – followed in the next fifteen years. These included I Lombardi in 1843, Ernani in 1844 and, for some, the most original and important opera that Verdi wrote, Macbeth (1847). It was Verdi’s first attempt to write an opera without a love story, breaking a basic convention of 19th-century Italian opera.

Nabucco

Nabucco

Sometime in the mid-1840s, Verdi “formed a lasting attachment to the soprano Giuseppina Strepponi who was to become his lifelong companion”. Their cohabitation before marriage was regarded as scandalous in some of the places they lived and eventually Verdi and Giuseppina married. In 1848, Verdi bought an estate two miles from Busseto. Initially, his parents lived there, but after his mother’s death in 1851, he made the Villa Verdi at Sant’Agata his home, which it remained until his death.

Rigoletto

Rigoletto

During this time, Verdi created one of his greatest masterpieces, Rigoletto, which premiered in Venice in 1851. Based on a play by Victor Hugo (Le roi s’amuse), the opera quickly became a great success. There followed the second and third of the three major operas of Verdi’s “middle period”: in 1853 Il trovatore was produced in Rome and La traviata in Venice. The latter was based on Alexandre Dumas’ play, The Lady of the Camellias, and became the most popular of all of Verdi’s operas worldwide. You can listen to the drinking song, “Brindisi” from La Traviata, in the video below performed by two of my favorite opera singers, Dame Joan Sutherland and Luciano Pavarotti.

In 1869, Verdi was asked to compose a section for a requiem mass in memory of Gioachino Rossini, as part of a collection of sections composed by other Italian contemporaries of Rossini. The requiem was compiled and completed, but was cancelled at the last minute. Five years later, Verdi reworked his “Libera Me” section of the Rossini Requiem and made it a part of his Requiem Mass, honoring the famous novelist and poet Alessandro Manzoni, who had died in 1873. The complete Requiem was first performed at the cathedral in Milan in May 1874.

Verdi’s grand opera, Aida, is sometimes thought to have been commissioned for the celebration of the opening of the Suez Canal in 1869 and there had been a plan to inaugurate an opera house as part of the canal opening festivities, but Verdi turned down an invitation to write an “ode” for the new opera house. In 1869, the organizers approached Verdi (this time with the idea of writing an opera), but he again turned them down. When they warned him that they would engage the services of Charles Gounod and Richard Wagner, Verdi began to show considerable interest and agreements were signed in June, 1870.

Aida

Aida

Teresa Stolz was associated with both Aida and the Requiem, as well as, a number of other Verdi roles. The role of Aida was written for her and she performed the opera at the European premiere in Milan in February 1872. She was also the soprano soloist in the first and in many later performances of the Requiem. After Giuseppina Strepponi’s death, Teresa Stolz became a close companion of Verdi until his death.

In 1879 the composer-poet Boito and the publisher Ricordi pleaded with Verdi to write another opera. He worked slowly on it, being occupied with revisions of earlier operas, and completed the opera seven years later. This opera, Othello, his most powerful and tragic work, a study in evil and jealousy, is notable for the increasing richness of detail in the orchestral writing. Verdi’s last opera, Falstaff, whose libretto was also by Boito, was based on Shakespeare’s Merry Wives of Windsor and Henry IV, Part 1 with Victor Hugo’s translation. It was an international success and is famous for being one of the world’s best comic operas.

Othello

Othello

While staying at the Grand Hotel et de Milan, Verdi suffered a stroke on January 21, 1901. He gradually grew more feeble and died nearly a week later. Arturo Toscanini conducted a combined orchestra and choir composed of musicians from throughout Italy at Verdi’s funeral service in Milan. To date, it remains the largest public assembly of any event in the history of Italy.

Completing 25 operas throughout his career, Verdi continues to be regarded as one of the greatest composers in history. His works are noted for their emotional intensity, tuneful melodies and dramatic characterizations. He transformed the Italian opera, with its traditional staging, old-fashioned librettos and emphasis on vocal displays, into a unified musical and dramatic entity. As Verdi matured he played with the expectations of listeners, who expected scenes to unfold in familiar patterns. Instead, he would break off an aria and transition into a charged recitative or blur distinctions between forms and styles to make the music responsive to the dramatic moment and the text. The music of Verdi, one of Italy’s most outstanding composers, makes up some of classical music’s most timeless treasures and his operas are among those most frequently produced in the world today.

Busseto's Tribute to Verdi

Busseto’s Tribute to Verdi

Emilia Romagna

Verdi lived in Busetto in the heart of the Italian province of Parma, in Emilia-Romagna. When one thinks of luxurious Italian food, it is usually classic Emilia Romagna cuisine. The area is known for its flavorful produce dishes. Bright green asparagus is served with Parmigiano Reggiano and melted butter. The sweet chestnut, known as Marrone di Castel Rio, comes from Emilia Romagna, as do porcini mushrooms. Local shallots and olive oil pressed from local olives are prized for their quality. Pasta is a favorite food in the region. While polenta, rice and gnocchi were staples in Emilia Romagna cooking, fresh egg pasta is now more popular. Most areas consider tagliatelle their favorite shape and serve it with ragù. Recipes also include tortelli, or large pasta squares, filled with ricotta and greens and served with melted butter.

In addition to the Romagnola breed of cattle, rabbit, game birds and poultry are eaten. Wild duck and tomatoes are stewed with herbs, white wine and served with risotto. Cappone ripieno, or roasted capon, is stuffed with with a marsala flavored veal and ham filling. Other popular meats include pork, lamb and mutton. Proscuitto di Parma and fresh fruit are served together for a refreshing appetizer.

Emilia is well known for Parmigiano Reggiano, but the Grana Padano and Provonole Valpadana are also extremely high quality. Cheeses are used young, while sweet, or aged to develop a sharper flavor for grating. Ravaggiolo and squaquarone are also creamy piquant cheeses used in cooking. After so many rich dishes, it’s appropriate that many Emilia Romagna desserts are based on fresh fruit. Melons, stone fruits, berries and pears are most often served.

crostini di polenta with moules

Toasted Polenta with Mussels

You can use any seafood to top the polenta. The same combination may be successfully used in bruschetta or crostini recipes.

Ingredients

  • 1 ½ cups polenta
  • 1 tablespoon olive oil
  • 1 lb mussels, steamed and removed from the shell
  • 3 cloves garlic
  • 1/2 cup white wine
  • Olive oil for brushing

For the tomato sauce:

  • 1 tablespoon olive oil
  • 1 onion
  • 3 cloves garlic
  • Fresh basil
  • 1 – 26-28 can diced Italian tomatoes
  • Salt and pepper

For the green sauce:

  • 1 cup green parsley, chopped
  • 1 clove garlic
  • 1 tablespoon capers
  • 1/4 cup pitted green olives
  • 1/4 cup extra virgin olive oil

Directions

Cook the polenta in salted water with the olive oil, in proportions according to package directions. You want a thick polenta, not thin. Pour the polenta into a loaf pan and leave it to set overnight; or for at least two hours.

The next day, cut the loaf into slices. Place the slices on a wooden board and brush with some olive oil. Next arrange the slices, oiled side down, on a greased oven rack. Brush the other side with olive oil.

Bake in 200°C/390°F oven until golden brown on top, for about 30 minutes. Then remove from the oven; let it cool.

Meanwhile prepare the mussels and sauces.

In a skillet heat the olive oil; add chopped garlic and the mussels. Then add the wine and let it cook until all liquids evaporate.

To cook the tomato sauce:

Heat the olive oil in a saucepan; add chopped onion and sauté until golden. Next add chopped garlic. Stir and sauté briefly, then add the canned tomatoes. Lower the heat and cook until the liquid evaporates and the sauce thickens.

Remove from heat and let the sauce cool slightly. Then place it in a food processor and blend with a small bunch of fresh basil, salt and pepper.

To make the green sauce:

Place all ingredients for the sauce in a food processor. Blend until fairly smooth.

Carefully remove the polenta slices from the rack and arrange on a serving platter. Top with the tomato sauce and green sauce. Then arrange the mussels on top. Serve warm.

tagliatelle

Tagliatelle with Chestnuts, Pancetta and Sage

Ingredients

  • 3 ounces pancetta (Italian unsmoked cured bacon), chopped (1 cup)
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons finely chopped fresh sage
  • 8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)
  • 8 ounces dried flat egg pasta such as tagliatelle or fettuccine
  • 2 ounces finely grated Parmigiano-Reggiano (1 cup)
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely chopped fresh flat-leaf parsley

Directions
Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, 2 to 3 minutes. Add garlic, 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.

Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 cup of pasta cooking water, then drain pasta in a colander and add to the pancetta mixture in the skillet. Add the reserved cooking water along withthe  cheese and butter and cook, tossing constantly, over high heat until pasta is well coated, about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

parma pork

Pork Tenderloin Prosciutto Parma

Serve with broccoli rabe. Try to purchase authentic Italian Prosciutto di Parma and Parmigiano-Reggiano for this dish—even though it is more costly, the superior flavor is worth the expense.

10 servings

Ingredients

  • 2 teaspoons fresh sage, finely chopped
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 pork tenderloins, (1-1 1/4 pounds each), trimmed
  • 4 thin slices Italian Parma ham, (Prosciutto di Parma), divided
  • 1 cup freshly grated Parmigiano-Reggiano cheese, divided
  • 3 teaspoons extra-virgin olive oil, divided

Directions

Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
Preheat oven to 450°F.

Butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Working with one tenderloin at a time, lay it on a cutting board. Holding the knife blade flat, so it’s parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180°. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the 2 cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick.

Cover each butterflied tenderloin with 2 of the prosciutto slices, then spread 1/2 cup Parmigiano-Reggiano over the ham, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string.

Lightly brush the roasts all over with 1 1/2 teaspoons oil, then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.

Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145°F, 15 to 20 minutes. Transfer to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.

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Classic Italian foods such as pizza, bruschetta, pasta, rice, soups, and stews all typically include this blend of herbs. The mixture can be used to season lamb, pork, poultry, fish, and beef dishes.  Sandwiches, meat marinades, salads, and flavored breads can also be seasoned with Italian herbs.

One popular use of Italian seasonings involves mixing them with butter and Parmesan cheese to make a spread to use on breads, crackers, and other foods. Vegetables that are particularly good when flavored with Italian seasonings include potatoes, tomatoes, zucchini, and eggplant. Italian seasoning can be used to flavor vinegar, olive oil, and other dips and sauces as well.

Italian seasoning blend is considered a staple herbal mix in most pantries. It can be purchased pre-mixed from grocery stores, farmer’s markets and most places where food supplies are sold. Italian seasonings are usually sold in a plastic or glass jar, though some fresh varieties can be purchased in sealed bags or other airtight packages.  Blends can, also, be created from fresh herbs at home.

ESSENTIAL ITALIAN SPICES

Rosemary: The fresh, strong taste of rosemary enhances poultry, fish, and seafood. Italian cooks often add it to roasted lamb with potatoes and many grilled meats as well. Try it in any vegetable dish and in breads, especially focaccia.  The woody stems are often used in place of skewers for grilling kabobs.

Sage: This herb is typically found in stuffings, poultry and meat dishes, sausages and soups. Italian cooks also use it, along with garlic, to flavor butter for pasta dishes. It enhances salads (especially bean salads), and dressings. Sage is traditional in Tuscan white beans and in Saltimbocca, a veal dish.  Chopped sage can be added to cornbread for a different flavor combination.

Chilies: Italian cooks sometimes use pungent chili peppers to enliven sauces, stews, and seafood dishes. They’re also often found in Italian sausages. Experiment with different varieties for different effects.

Fennel Seeds: The distinct, licorice-like fennel is found in Italian meatballs and sausage and with roasted meats and fish. To enhance the flavor, toast the seeds lightly before adding to your dish.

Chives: For a mild onion flavor, Italian cooks use chives in salads and dressings, pasta dishes, casseroles, soups and stews. Dried chives are a convenient staple.

Marjoram: Like its relative oregano, marjoram is used liberally in Italian kitchens. It’s a versatile seasoning, compatible with many vegetables, meats and poultry. You’ll find it used in recipes for Italian soups, stews, sauces, and salad dressings.

Thyme: Its affinity for tomatoes makes thyme a good choice in Italian cooking.  Aromatic and pungent, it takes just a light touch to season poultry, seafood, fish, meats, marinades and stuffing. Sprinkle thyme on top of blue cheese and serve with fresh figs for a great appetizer.

Bay: Bay leaves are an important addition to Italian broths, soups and stews, grilled meats, and roasted poultry. It generally takes just one leaf to fully season a large serving.

Onions: “Sauté onion and garlic” begins many an Italian recipe. Dried onion flakes, onion powder, onion granules, minced onion and onion salt provide maximum convenience. Add them directly to soups and sauces, dressings and casseroles.

Nutmeg: Not just a dessert spice in the Italian kitchen, nutmeg adds a rich scent and flavor to ravioli filling and tortellini dishes. You’ll also find it in recipes for Bolognese meat sauce and Italian stews.

Basil:  A member of the mint family, basil has shiny green leaves and a fragrant aroma. Basil’s flavor is sweet and pungent.  Good in all tomato, pepper and eggplant dishes. Try adding chopped basil to corn on the cob.

Sauces

Salsa Verde

Salsa verde is used as a condiment or dipping sauce for grilled meats, fish, poultry, or vegetables.

Ingredients:

  • 2/3 cup lightly packed flat-leaf parsley leaves
  • 3 tablespoons drained capers
  • 1 whole garlic clove
  • 4 teaspoons lemon juice
  • 1 teaspoon anchovy paste
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/4 cup olive oil
  • 1/4 cup low sodium chicken broth

Directions:
Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard,  salt, and pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the oil and chicken broth in a thin stream to make a slightly coarse puree. Leave this salsa verde in the food processor until ready to serve; pulse to re-emulsify just before serving.

Low-Fat Fettuccine Alfredo

Recipe makes enough sauce for 9 ounces fresh fettuccine pasta, cooked
4 Servings

Ingredients:

  • 1 teaspoon unsalted butter
  • 2 teaspoons all-purpose flour
  • 3/4 cup whole milk
  • 1/4 cup half-and-half
  • 1 garlic clove, peeled and lightly crushed but kept whole
  • 1/2 teaspoon black pepper
  • 1 pinch nutmeg
  • 1 cup grated Parmesan cheese


Directions:

In a small saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.

Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.

Spaghetti Carbonara Low Fat Version

I prefer to use egg substitute instead of the traditional raw eggs in this recipe.

4 servings.

Ingredients:

  • 1 pound cooked whole wheat spaghetti,
  • 2 bacon strips cooked, coarsely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon freshly chopped garlic
  • 1/2 cup egg substitute
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon finely chopped fresh parsley leaves (for garnish)
  • Salt and pepper to taste

Directions:

Mix parmesan cheese with egg substitute. Set aside.
Heat a large sauté pan and add olive oil. Sauté garlic until fragrant. Add the cooked pasta to the garlic and sauté for about 1 minute to heat
the pasta up. Add the egg substitute mixture and cook until thickened but not scrambled.
Serve in individual portions and sprinkle each with the crumbled bacon and chopped parsley

Sicilian Pistachio Sauce

This orange-scented sauce from Sicily can be served with fish or vegetables, or as a topping for crostini.

Ingredients:

  • 2 garlic cloves
  • 1/2 teaspoon salt, preferably kosher salt
  • 1/2 cup fresh breadcrumbs, moistened with water and squeezed dry
  • 1 cup shelled pistachios
  • 1 teaspoon finely grated orange zest
  • 1/3 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra virgin olive oil

Directions:
Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the salt, bread crumbs and pistachios and process to a paste. Scrape down the sides of the bowl as necessary. Turn on the machine and add the orange zest, orange juice, and lemon juice. With the machine still running slowly pour in the olive oil. Taste and adjust salt.
Yield: Makes about 1 1/4 cups
Advance preparation: This will keep for 3 or 4 days in the refrigerator. It will become more pungent.

Piedmontese Tomato Sauce

Good with gnocchi or as a side with grilled flank steak.

Ingredients:

  • 1 medium red bell pepper, seeded and roughly chopped 
  • 1 large tomato, cored, seeded and roughly chopped 
  • 1/2 medium onion, roughly chopped 
  • 2 tablespoons extra-virgin olive oil 
  • Fine sea salt 
  • 2 tablespoons white wine vinegar 

Directions:
In a large skillet combine bell pepper, tomato, onion, oil and pinch salt. Bring to a simmer. Gently simmer, covered, until vegetables are very soft, about 12 minutes. Add vinegar and cook, uncovered, 1 minute more. Process with an immersion blender or strain through a mesh colander and transfer to a serving bowl and set aside.

Sicilian Pesto

Servings: 4-6

Ingredients:

  • 2 cups lightly packed fresh basil leaves
  • 1/2 cup fresh mint leaves
  • 3 garlic cloves
  • 1 to 2 serrano chilies, cored, and seeded, depending on how spicy you like your food
  • 1 tablespoon hot red pepper flakes
  • 1/2 teaspoon fennel seeds
  • 1/4 cup sliced blanched almonds
  • 1/2 cup extra virgin olive oil
  • 1/4 cup plus ¼ cup freshly grated Pecorino Romano
  • Salt 

Directions:
Place the basil, mint, garlic, chilies, red pepper flakes, fennel seeds, and almonds in a food processor and pulse three times to start the chopping process. Add in the oil in a thin stream and pulse four or five times to create a thick paste (not a thin, oily sauce). Add ¼ cup of the cheese and pulse once to mix it in.
Season the pesto with salt, if it needs it.

Butter and Sage Sauce                                                              

Good sauce for ravioli or gnocchi and will cover a 8-9 oz. of fresh pasta.
Serves:  4 servings

Ingredients:

  • 4 tablespoons butter
  • 8 sage leaves
  • 1/2 lemon, juiced
  • 1/4 cup grated Parmigiano-Reggiano

Directions:

While your pasta cooks, melt butter in a small saute pan and continue cooking until a golden brown color just starts to appear . Add sage leaves and remove from heat. Add lemon juice and the cheese.  Drizzle over cooked pasta.

Easy Pizza Sauce

Makes enough sauce for 2 pizzas.

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon red chili flakes 
  • 1- 28-oz. container Pomi strained tomatoes 
  • 1 teaspoon honey
  • 2 tablespoons fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:
Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, 5 minutes. Add garlic and chili flakes; cook 1 minute. Add tomatoes, increase heat until sauce starts to bubble. Lower heat to a simmer and cook, uncovered, stirring occasionally until thickened, 20 minutes. Stir in honey, basil and salt and pepper to taste. 

Spices                                                                                                                                                                                 

Homemade Italian Seasoning

Makes about 2 cups

  • 1/2 cup dried basil
  • 1/4 cup dried oregano
  • 1/4 cup dried rosemary
  • 1/4 cup dried marjoram
  • 1/4 cup dried parsley
  • 1/4 cup dried thyme
  • 1/4 cup dried savory
  • 2 tablespoon ground black pepper
  • 1 1/2 tablespoons dried sage
  • 1 teaspoon red pepper flakes

Combine all ingredients; store in an airtight glass container.

Italian Parmesan Paste

This is a cheese rub that contains herbs and spices for flavor and olive oil and red wine vinegar to turn the mixture into a thick paste. Use this rub on any grilled meat to add great Italian flavor.

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1 tablespoon fresh ground black pepper
  • 4 cloves garlic, minced

Combine all ingredients in a processor and pulse just until combined.  Pour into a nonreactive airtight container and refrigerate.

Marinades

Chicken or Steak Italian Marinade

Ingredients:

  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons oregano
  • 2 tablespoons dry parsley
  • 6 cloves garlic, crushed
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon crushed red pepper flakes

Mix above ingredients. Use to marinate chicken or steak for up to 3 days in refrigerator.

Vegetable Marinade    

Ingredients:

  • 1 1/4 cups water
  • 2 tablespoons balsamic vinegar
  • 1/3 cup cider vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons white pepper
  • 2 cloves garlic, minced
  • 1/4 cups chopped parsley

Directions:
Combine water, both vinegars, lemon juice, pepper, garlic and parsley in large saucepan. Bring to a boil, cover, simmer 10 minutes.  Remove from heat. Cool to room temperature, cover and chill at least 2-3 hours. Drizzle over cooked vegetables.




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free food recipes for vegetarian and healthy food lover.

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