Healthy Italian Cooking at Home

Cooking The Italian Provinces – Venezia

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

1280px-vaporetto_01

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

cf0e8f99060f16cc992f938197297060

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

rialto_bridge_2011

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

800px-palazzo_compagni_salone_lampadario_di_murano_01

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

glassvenetian

Festivals

1280px-carnevale_di_venezia_20100212

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

1280px-venezia-dscf9752

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

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

geo-cloony

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

Cuisine

antipasti_milleluci

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

filename-img-6010-jpg

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

biscotti

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

venetian-style-capesante-step03

Venetian-style Capesante

Scallops are popular as a hot fish appetizer.

Ingredients

4 servings

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

Directions

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

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

bigoli_con_salsa_di_anatra-3

Bigoli With Duck Sauce

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

Ingredients

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

Directions

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

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

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

torresani

Torresani allo Spiedo (pigeons on the spit)

Ingredients

Serves 4

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

Directions

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

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

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

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

veneto_zaleti__mg_9492-6

Zaleti

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

Ingredients

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

Directions

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

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

Small Plate Entertaining

img_0514

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

7c0d1d73-8647-4306-8222-f9eed2e9a1cb_1000

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

img_0513

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

img_0004

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

img_0001

Mozzarella-Stuffed Arancini

Ingredients

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

Directions

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

img_0003

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

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

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

img_0010

Sautéed Calamari

Ingredients

For the bread crumb topping:

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

For the calamari:

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

Directions

Make the bread crumb topping:

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

For the calamari:

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

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

img_0006

Roast Beef Rolls

Ingredients

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

Directions

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

Place the roast beef slices on a work surface.

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

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

img_0009

Chicken Pesto Sliders

Ingredients

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

Directions

Spread a little pesto on both sides of the rolls.

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

Close the rolls and place them on a baking sheet.

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

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

Cooking The Italian Provinces – Rome

rome-italy-800-359

Rome covers almost one-third of the Lazio region and is the capital of Italy. Rome’s history spans more than two and a half thousand years. While Roman mythology dates the founding of Rome around 753 BC, the area has been inhabited for much longer according to historians, making it one of the oldest continuously occupied sites in Europe.

fdf3858b3fc6921cf56ec73e3a0aa932

Rome covers almost one-third of the Lazio region and is the capital of Italy. Rome’s history spans more than two and a half thousand years. While Roman mythology dates the founding of Rome around 753 BC, however, the area has been inhabited for much longer, making it one of the oldest continuously occupied sites in Europe.

After the fall of the Western Empire, which marked the beginning of the Middle Ages, Rome gradually came under the political control of the Papacy and continued under their rule until 1870.

roma_-_via_frattina_-_photo_by_lornet_shutterstock-com

Rome was a major world center of the Renaissance, second only to Florence, and was profoundly affected by the movement. A masterpiece of Renaissance architecture in Rome is the Piazza del Campidoglio by Michelangelo. During this period, the great aristocratic families of Rome used to build opulent dwellings like the Palazzo del Quirinale (now seat of the President of the Italian Republic), the Palazzo Venezia, the Palazzo Farnese, the Palazzo Barberini, the Palazzo Chigi (now seat of the Italian Prime Minister), the Palazzo Spada, the Palazzo della Cancelleria, and the Villa Farnesina.

800px-piazza_del_campidoglio_panoramic_view_39948px

Many of the famous city’s squares – some huge, majestic and often adorned with obelisks, got their present design during the Renaissance and Baroque. The principal ones are Piazza Navona, Piazza di Spagna, Campo de’ Fiori, Piazza Venezia, Piazza Farnese, Piazza della Rotonda and Piazza della Minerva. One of the most best examples of Baroque art is the Fontana di Trevi by Nicola Salvi. Other notable 17th-century baroque palaces are the Palazzo Madama, now the seat of the Italian Senate and the Palazzo Montecitorio, now the seat of the Chamber of Deputies of Italy.

rome-italy-vatican-city-keyimage

Public parks and nature reserves cover a large area in Rome, and the city has one of the largest areas of green space among European capitals. The most notable part of this green space is represented by the large number of villas and landscaped gardens created by the Italian aristocracy. While most of the parks surrounding the villas were destroyed during the building boom of the late 19th century, some of them remain. The most notable of these are the Villa Borghese, Villa Ada, and Villa Doria Pamphili. In the area of Trastevere the Orto Botanico (Botanical Garden) is a cool and shady green space. The old Roman hippodrome (Circus Maximus) is another large green space: it has few trees, but is overlooked by the Palatine and the Rose Garden (‘roseto comunale’). The Villa Borghese garden is the best known large green space in Rome, with famous art galleries among its shaded walks. Overlooking Piazza del Popolo and the Spanish Steps are the gardens of Pincio and Villa Medici.

spanish_steps_rome_sept-_2011_-_flickr_-_phillipc_3

Rome is a city famous for its numerous fountains, built in all different styles, from Classical and Medieval, to Baroque and Neoclassical. The city has had fountains for more than two thousand years, and they have provided drinking water in the past.

trevi_fountain_2015

Rome has an extensive amount of ancient catacombs, or underground burial places under or near the city, of which there are at least forty, some discovered only in recent decades.

condotti02

Experience Rome via this entertaining video from Travel & Leisure: ROMA

rome-133493

Much of Rome’s cuisine comes from traditions that were based on poverty: people ate what they could get their hands on, the stuff the wealthy considered inedible and tossed away. In fact, many of the foods Romans today consider “Roman” are in fact based on old Jewish Roman cuisine.

download

Artichokes – are thistles and were not considered a very edible plant long ago. Ox-tail stew – is the leftover from a larger, meatier animal. Zucchini flowers – are the part of the vegetable you threw away. Today, you find zucchini flowers everywhere in Roman cuisine, and it’s considered a delicacy: pizza topped with zucchini flowers, stuffed zucchini flowers and spaghetti and clams with zucchini flowers are some classic examples of typical Roman foods.

The quinto quarto refers to all the parts of an animal that are not considered “meat”: tripe, intestines, brains etc. This is also called “offal” and for those who love it, know where to get the best of it in Rome.

4img_1038-1024x445

Fried appetizers are popular and include stuffed zucchini flowers (fiori di zucca), stuffed fried olives (olive ascolane), potato croquettes, other fried vegetables and battered and fried salted cod (baccalà.)

Bruschetta, topped with either tomatoes and a drizzle of olive oil, with some garlic or basil, or topped with a spread, such as artichokes, olives or truffles.

taste-of-italy-food-tour-to-chianti-and-umbria-from-rome-in-rome-117343

Pasta in Rome is typically long, such as spaghetti, fettucine, tagliatelle or tagliolini; or short dried pasta such as farfalle (little bow ties), rigatoni or penne. Typical Roman pastas are amatriciana, cacio e pepe, gricia and carbonara.

Soups (minestre), often of legumes and grains. For example “zuppa di farro” is a vegetarian soup made with spelt, a thick chewy grain. Another classic is “minestra di ceci e vongole”, which is a soup of chickpeas and clams (other shellfish are used as well.)

Meat dishes in Rome are mostly beef, pork and lamb. But especially beef. One classic Rome dish is beef straccetti, which are thin strips of beef, slowly cooked in their own juices, and then served alone on a plate, served with parmesan cheese, arugula (rocket) or artichokes. You will also typically find beef served as a simple grilled steak, or as a “tagliata”, which means, a steak that gets sliced just as it comes off the grill.
A classic Roman meat dish is lamb “scottaditto”, which means, lamb chops served so hot and crispy, they burn your fingers.

There is a lot of pork in Roman cuisine and, very often, in pasta sauces such as amatriciana, gricia and carbonara. Two very common pork dishes in Rome are “porchetta”, a baby pig stuffed with herbs and slowly cooked; and “maialino”, which is very tender, slowly baked baby pig.

img_0956

Stracciatella (Egg Drop Soup)

Ingredients

  • 1.5 quarts chicken broth
  • 3 eggs
  • 3 tablespoons grated parmigiano-reggiano cheese, plus more for garnish
  • 3 tablespoons breadcrumbs
  • Nutmeg

Directions

Heat the broth to boiling and set aside 3 tablespoons of the hot broth in a mixing bowl.

Beat 3 eggs in a separate bowl. Add the grated cheese and the bread crumbs.

Add the reserved 3 tablespoons of broth and beat until creamy.

Return the broth to boiling.

Pour the egg mixture into the boiling broth. Whisk vigorously with a fork to break up the egg into small strips.

Cook for about 3 more minutes, stirring continuously.

Remove the pot from the heat and immediately pour into serving bowls. Sprinkle with more parmesan and freshly grated nutmeg.

 

tobie-and-matt_tagliata-di-manzo

Beef Tagliata Salad

2 servings

Ingredients

  • 1 tender steak, such as rib-eye or T-bone
  • Sea Salt & freshly ground black pepper
  • 2 handfuls arugula
  • Small block of Parmigiano Reggiano
  • Extra virgin olive oil
  • Lemon cut in half

Directions

Lightly season the beef with salt and then place on the grill and cook for five minutes on each side, Remove the steak to a plate and allow it to rest for another five minutes.

Once rested slice the meat diagonally with a sharp knife into thin slices, drizzle a little olive oil over the meat and sprinkle with sea salt.

Arrange the beef between two plates. Place the arugula into a bowl and dress with a little olive oil and season with salt and pepper. Scatter the leaves around and over the beef.

Shave the Parmesan into thin strips and sprinkle over the beef. Drizzle with olive oil and serve with a half lemon.

trattoria-vecchia-roma

Bucatini all’amatriciana

Ingredients

  • 8 oz. bucatini or spaghetti pasta
  • 1 tablespoon olive oil
  • 100 g or 3.5 oz. guanciale or pancetta (about ¾ cup diced)
  • 100 g grated pecorino romano (about ½ cup)
  • 1 yellow onion, diced
  • One 14 oz. can Italian plum tomatoes
  • ½ tsp. hot pepper flakes, or more to taste

Directions

Place a large pot of water on the stove to boil. Put in a small handful of large-grain salt.

Dice the guanciale into medium cubes, about 1/2 inch.

Saute the guanciale and hot pepper in the olive oil in a pan over medium heat. As soon as the fat becomes translucent, remove the meat and place on a paper towel to drain.

Add onions to the rendered fat and saute, stirring constantly, until translucent.

Add the tomatoes and the guanciale. Simmer on low heat about 5 minutes.

When the salted water comes to a boil, add the pasta. Cook the pasta 1 minute less than the package states.

Drain the pasta and add it to the pan with the sauce. Toss in the sauce and add the pecorino romano, stirring constantly so that the melted cheese coats the pasta.

Remove from heat and serve immediately with additional grated pecorino for sprinkling on top.

6a010536a07d60970b0134879fd3d3970c-800wi
Roman-Style Braised Oxtail

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds oxtail, cut into 2-inch sections
  • 1 tablespoon salt
  • 1 small onion, roughly chopped
  • 1/2 carrot, diced
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, peeled and halved
  • 1/2 cup red wine
  • 28 ounces Italian tomatoes, peeled and chopped
  • About 3 cups beef stock
  • 1 teaspoon freshly ground black pepper
  • 4 cloves

Directions

In a heavy-bottom saucepot, heat the olive oil.

Season the oxtail pieces with salt, browning each side of the pieces. Remove; set aside.

Add the onions and a pinch of salt to the pan. Sweat the onions until they are translucent, about 5 minutes.

Add the carrots, cooking until tender, about 5 minutes. Add the celery and garlic. Cook 3 minutes more.

Add the oxtail pieces back to the pot. Deglaze with the wine over high heat, cooking about 2 minutes.

Add the tomatoes; bring to a boil. Continue boiling to cook off some of the tomato water.

Add the beef stock just to cover the meat, then the pepper and cloves.

Bring to a boil. Once it boils, lower the heat to a simmer, cover with a circle of parchment paper, and cook for 4 hours (stirring occasionally).

Once the oxtail is tender, remove the pieces to a serving dish. Cover with aluminum foil; set aside.

Strain the sauce, pressing down on the vegetables to extract all the juices.

Skim all the fat off the top, and pour into a smaller saucepan. Bring to a boil and cook, reducing by 1/4.

Taste for seasoning. Pour the sauce over the oxtail and serve

culinary-tour-in-rome

Roman Pastries

Potluck Get-Togethers

potluckcover

This is the time of year for parties and getting together with friends and relatives to celebrate the New Year. It is also a time for festive foods. If you are asked to bring a dish to the party, you may be thinking about what you can bring. Below you will find the recipes for some of my favorite take along dishes.

Stromboli

img_0007

Ingredients

2 (one pound) pizza dough balls, at room temperature
Olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced capicola
12 oz shredded mozzarella cheese
½ cup marinara sauce
1 egg lightly beaten with 1 tablespoon water

Directions

Preheat the oven to 400 degrees F. and line two baking sheets with parchment.

On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle.

Spread half the marinara sauce over the dough.

Sprinkle with half the shredded cheese.

Layer half the meat over the cheese on the dough, leaving a 1/2 inch border.

Roll the dough up into a log and brush the seam edges with beaten egg.

img_0002

Leaving the seam at the bottom and pinching the ends closed, place the roll on one of the baking sheets. Cut five small slits in the top of the log.

Complete the other roll in the same manner.

Brush the rolls with the beaten egg mixture and bake for about 20 minutes or until golden brown.

Cool 10 minutes before slicing.

Eggplant Parmigiana

img_0005

First Stage

I usually prepare 4-1 pound eggplants at once and freeze them, individually, for future use.

For each one pound of eggplant, you will need:
1 pound eggplant, peeled
1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters)
1 cup Italian style bread crumbs

Directions

Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.

Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.

Place the egg substitute in one shallow dish and the bread crumbs in another.

Dip the eggplant slices into the egg substitute mixture, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets.

Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.

If you are not going to assemble the eggplant dish at this time, wrap each batch of eggplant in aluminum foil with foil sheets between the layers and place it in a ziplock freezer bag.

Store in the freezer until you need it. Defrost a package overnight in the refrigerator, when you want to make the casserole.

Second Stage

To assemble the casserole, you will need:

Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.

Preheat the oven to 375 °F.

2 ½ cups Marinara sauce (see recipe below)

1-8 ounce package shredded mozzarella cheese

1 package of breaded and baked eggplant

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly.

Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the package of cheese.

Add a layer of the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes.

Here is the recipe for Marinara Sauce.

Homemade Version

Ingredients

3 garlic gloves, minced
1/2 large onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine

Heat 1 tablespoon of olive oil in a Dutch oven and saute vegetables

Add 1-6 oz. can tomato paste
Fill the empty can with water and add it to the pot
Add 4-26 to 28 oz. containers of chopped Italian tomatoes

Directions

Simmer for 1 hour.

Add 2 teaspoons salt and 1 teaspoon each black pepper and dried oregano, dried basil, crushed red pepper and dried thyme.

Simmer for another hour or until the sauce has thickened.

Taste the sauce to see if it is very acidic. If it is, add a teaspoon of honey or agave syrup.

Measure out 2 ½ cups of sauce for the recipe above and freeze the remaining sauce.

Oven Barbecued Brisket

img_0003

Time: About 4 hours

Ingredients

Salt and pepper

2 tablespoons extra-virgin olive oil
1 whole beef brisket, about 5 pounds
Salt and freshly ground black pepper
1 or 2 large onions, finely chopped
2 cups ketchup
1/2 cup dry red wine or beef broth
1/4 cup red wine vinegar
1 tablespoon Worcestershire
1 tablespoon chili powder, or to taste
2 cloves garlic, minced

Directions

Preheat the oven to 300 degrees F. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes.

When it is hot, add the oil, swirl it around, then add the beef.

Sear the meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot to a plate.

Add the onion to the pot and cook, stirring, over medium-low heat until softened, about 5 minutes (if the meat is very lean you might need to add a little oil).

Add all remaining ingredients, stir and cook for about a minute. Return the meat to pot, nestling it in sauce.

img_0004

Cover the pan, put it in oven, and cook until the meat is tender, at least 3 hours and probably closer to 4. Turn the meat over several times during the baking process.

When the brisket is done, you can refrigerate it in its liquid for 1 to 2 days and reheat before serving.

Yield: 10 or more servings.

 

Getting Ready For Christmas-Making Lasagna

img_0012

Christmas dinner includes lasagna in our family. It can be traditional or meat sauced or veggie filled. This year it is white lasagna with spinach. One of our favorites and it melts in your mouth. For a holiday effect, decorate the top just before serving with chopped fresh tomato and chopped parsley.

Merry Christmas and Happy Hanukkah to all my readers. Hope you have a wonderful holiday.

Spinach Lasagna

For the white sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups milk
Salt & Pepper

Directions

In a medium saucepan melt butter over moderately low heat. Stir in flour and cook the roux, stirring, for 3 minutes. Add milk in a steady stream and bring mixture to a boil, whisking until thick and smooth.

Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened. Transfer sauce to a bowl and cover the surface with plastic wrap.

Cheese Filling

img_0007

Ingredients

32 oz whole milk ricotta cheese
1-10 oz package frozen chopped spinach, defrosted
2 eggs, beaten
1 teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ cup chopped fresh Italian parsley, plus extra for garnish
1 cup grated Parmesan cheese

Lasagna

1 lb.mozzarella cheese, sliced thin
White sauce, recipe above
12 parboiled spinach or plain lasagna noodles, fresh noodles if possible are best

Directions

Mix the ricotta with the spinach and the remaining filling ingredients together until smooth. Refrigerate until ready to assemble the lasagna.

Completing the Lasagna

Preheat the oven to 375 degrees F. Oil a 13 x 9 inch glass baking dish.

Spread about 1 cup of sauce on the bottom of the dish and place a layer of noodles on top.

Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce.

Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.

img_0009

Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer. Let stand 15 minutes before cutting. Sprinkle the top with extra parsley for added color.

Getting Ready For Christmas – Making Coffeecake

img_0014

This coffeecake has been traditional for our Christmas morning breakfast for more years than I can remember. My children have always loved it and know it is special for Christmas. When they were young, I used to decorate it with red and green cherries. These days, I usually transport the cake without the glaze to their houses, since we visit them for the holidays now that they have children. I decorate the cake just before serving. The grand-kids also look forward to this festive cake. 

You can also divide the dough in half and make 2 braids or 2 horseshoe-shaped cakes. The dough can also be shaped into a large candy cane.

Almond Cream Cheese Coffee Cake

Dough
1/2 cup sugar
1/2 cup butter, room temperature
1/2 teaspoon salt
2 packages (1/4 ounce) or 4 ½ teaspoons instant yeast
1/2 cup warm water (110° to 115°)
2 eggs, lightly beaten
3 ½ – 4 cups all-purpose flour

Filling
1 package (8 ounces) cream cheese, softened
8 ounces almond paste

Glaze
2 cups confectioners’ sugar
2 to 4 tablespoons milk
1/2 teaspoon almond extract

Sliced almonds or colored cherries for garnish, optional

To Make the Dough:

img_0006

Combine the flour, yeast and salt in a medium bowl and set aside.

Cream the butter and sugar in the electric mixer bowl fitted with the paddle attachment until light and fluffy. Add the water and eggs and beat until well combined.

Mix in the flour until the dough comes to a ball or comes away from the sides of the mixer bowl.

Switch to the dough hook and knead the dough for about 5 minutes or until you’ve made a soft, smooth dough.

Remove the dough to a floured surface. Grease the bowl and return the dough to the bowl. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it’s puffy (though not necessarily doubled in bulk).

To Make the Filling:

While the dough is rising, prepare the filling by beating the cream cheese and the almond paste together until smooth. Chill until ready to use.

Assembly:

Cover a large baking pan with parchment paper. I use a pizza pan.

Transfer the dough to a lightly floured work surface and roll into a large rectangle, about 20 x 14 inches.

img_0010

Spread the filling on the dough, leaving a half-inch border all around the dough.

Roll the dough up from the long side (jelly roll style). Seal the edge tightly. Form the roll into a circle and pinch the ends together to form a ring.

Place the cake on the prepared pan. Using kitchen scissors, cut two-thirds through the dough from the outer rim of the circle at 1 inch intervals.

img_0013

Allow the ring to rise, covered with plastic wrap or a kitchen towel for 1 hour, until almost doubled in size.

img_0011

Baking:

Preheat oven to 325 degrees F. Place an oven rack in the center of the oven.

Bake the ring for 35 to 40 minutes until the crust is golden brown.

Remove the pan from the oven and cool on a wire rack. 

To make the glaze:  

Combine the powdered sugar, almond extract and enough milk to make a frosting that can be poured over the cake. Sprinkle with sliced almonds, if desired. Allow the glaze to set before.

For Christmas

After glazing the cakes decorate with red and green cherries if desired.

Lunetta Sparkling Cocktails For The Winter Season


 

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

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

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

img_0001

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

Lunetta Rose Prosecco and Crème de Cassis Cocktail

img_0001-2

For 6 cocktails

Ingredients

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

Directions

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

img_0010

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

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

Smoked Salmon Appetizer Rolls

img_0009

Ingredients

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

Directions

Roll out the bread slices using a rolling-pin.

Spread cream cheese on each slice.

Add smoked salmon slices and roll up each slice

img_0004

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

img_0005

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

Lunetta Prosecco and Ginger Brandy  Cocktail

img_0002-2

For 6 cocktails

Ingredients

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

Directions

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

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

img_0011

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

Gorgonzola Thumbprint Appetizers Filled With Tomato Jam

img_0008

Makes about 15

Ingredients

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

Directions

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

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

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

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

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

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

img_0006

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

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

Homemade Tomato Jam

img_0004-1

Makes about 2 1/2 cups

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

Directions

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

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

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

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

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

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

Prosecco Spiced Cocktail

Serves: 1

Ingredients

Syrup

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

Drink

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

Instructions

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

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

lunpronvbot750dpi72-060515_web


Travelling around the world

Traveller, photography

Speak Eat And Love Italia

Here is where I’m starting to share with all of you my love for Italy, my country of origin. Here is where you can find more about a little country loved by many, ITALY

Alexis Chateau PR

Championing the Underdogs Since 2006

Oliphant In The Room

Politics, Smolitics, Blah, Blah, Blah

Embracing Authenticity

"Don't be ashamed of your story it will inspire others!"

Snap's Blog

Cooking - Recipes - Various - Navigate Using Sidebar Search And Categories

Lithuanian in the USA

Lithuanian girl's recipes and life in the USA

Gleaning The Scriptures

Yeshua lives to teach.

on the road with Animalcouriers

pet transport through Europe and beyond

For the Love of Cooking

Healthy Italian Cooking at Home

Animalcouriers

pet transport throughout the world

Ek Raasta Hai Jindagi

How important it is in life not necessarily to be strong, but to feel strong.

Fearless

Feeling the infinite. Writing the infinite.

FCM - LEARNING TO FLY

Coisas da vida que nos fazem como somos. Não pretendo compreensão, somente deixar um testemunho.

koolkosherkitchen

Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

thefashionistacook

Food and fashion

Path To Permaculture

Focused on permaculture related events and information in Alabama

The Little Mermaid

Dream. Believe. Achieve

On the Menu @ Tangie's Kitchen

Healthy, wholesome and affordable cooking for the heart and soul.............

A Whispered Wind

The Works of Lori Carlson

THE MEDITERRANEAN MICROWAVE

Original & Adapted Recipes from the Kitchen of Celia Hales

Legal But Deviant

Change Will Come.

raulconde001

A topnotch WordPress.com site

Call Me Trav

The Possibilities Are Endless

Cookies & Chemistry

Discovering balance on my plate, my yoga mat, and the classroom

The Purple Almond

Food to heal the body, mind and soul

My Pain, Your Gain!

Advice for newbies and others who want to work at home. Learn from my mistakes.

Lyssa Proctor

An author's voice

imperfection.

From me, to you...

Just a Blog About Food

Recipes, Cookng, Food

also known as mama

Just another WordPress.com site

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

Dr. Cupcake

A Med Student's Cooking Blog

Minimal Belle

Simple, elegant and intentional living on a budget.

%d bloggers like this: