Healthy Mediterranean Cooking at Home

Stuffed Cabbage For Dinner

Just about every cuisine in the world has a cabbage roll dish. Meat fillings are traditional in Europe where beef, lamb or pork are used and seasoned with garlic, onion and spices. Grains, such as, rice and barley, eggs, mushrooms and vegetables are often included. Pickled cabbage leaves are used for wrapping, particularly in Southeastern Europe. In Asia, seafood, tofu and shiitake mushrooms may also be used. Chinese cabbage is often used as a wrapping.

Cabbage rolls are a favorite in Polish cuisine and are called, gołąbki, which literally means “little pigeons.” My mother-in-law was of Polish heritage and liked to make this dish in the traditional way.  I have tried many recipes for cabbage rolls but they have not always been to my liking. This recipe comes about with my adjusting and readjusting the ingredients until I got to this version. Now, my husband and I really like this dish. Hope you do, also.

Stuffed Cabbage

Ingredients

1 large head of cabbage

Braising Sauce

2 garlic cloves, minced
Half a sweet onion, finely chopped
1 tablespoon unsalted butter
1 bay leaf
1/4 teaspoon crushed red pepper (chili) flakes
One 26 – 28 ounce container chopped Italian tomatoes
2 tablespoons (packed) brown sugar
1 tablespoon red wine vinegar
Kosher salt, freshly ground pepper

Meat Filling

1 garlic clove, minced
Half a sweet onion, finely chopped
1 celery stalk, finely chopped
1 medium carrot, finely chopped
1/2 cup chopped parsley leaves
1 pound lean ground beef or turkey
1 large egg, beaten to blend
½ cup dried breadcrumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon Hungarian paprika
1/2 teaspoon kosher salt
Freshly ground black pepper

For the cabbage:

With a sharp knife remove some of the core and gently remove eight large leaves from the head. You may have to cut away some of the core in stages to remove the leaves without tearing them.

Reserve remaining cabbage for another use.

Fill a large pot with water and bring to a boil. Place the cabbage leaves in the boiling water and cook until pliable, about 5 minutes. Drain and place on a kitchen towel.

Using a paring knife, cut a narrow V-shape into the base of each leaf on either side of the rib in order to remove the thickest part of rib (this will make the leaves easier to roll).

For the sauce

Melt the butter in a large Dutch oven over medium heat. Add the garlic, onion and bay leaf and cook, stirring often, until the onion is tender, about 5 minutes.

Add the red pepper, tomatoes, brown sugar and vinegar; season generously with salt and black pepper.

Reduce heat and cook, uncovered and stirring occasionally, until the sauce is thickened slightly, about 30 minutes. Remove the bay leaf and set aside.

For the meat filling

In a large bowl combine all the filling ingredients and season with black pepper. Mix gently with clean hands until incorporated; set filling aside.

To assemble the cabbage rolls:

Preheat the oven to 350°F.

Divide the meat filling into 8 equal portions.

Shape the filling into a log about 3″ long and 1″ wide. Starting at the base where you cut the V, place a portion of the filling meat and fold in the sides.

Roll like a burrito into a tight cylinder. Repeat until you’ve rolled the cabbage leaves.

Oil a 13 x 9″  baking pan. Place the cabbage rolls in the baking dish in rows side-by-side.

Top with the braising sauce; Cover with foil and bake the rolls until tender, about, 1½ hours.

Set aside the dish, covered, to rest while you cook the asparagus.

Creamy Mashed Potatoes

This recipe is easily multiplied (each pound of uncooked potatoes yields about 2 cups mashed potatoes).

Ingredients

1 pound Yukon Gold or russet potatoes
Cold water, for cooking, enough to cover plus 1-inch
1 teaspoon salt
6 tablespoons cream
3 tablespoons butter
Salt to taste

Directions

Scrub the potatoes well and peel them. Cut potatoes into 1 inch pieces place the potatoes in a large pot. Cover with cold water, then stir in the salt.

Cover and bring to a boil on high, then reduce the heat to maintain a low boil until the potatoes are tender and a knife moves easily through the center, about 20 minutes. Drain the potatoes.

In a small pan, gently melt the butter, cream and salt to taste and mix together, keep warm.

Return the drained potatoes to the cooking pot, turn the heat to medium and let the excess water cook off for a minute or two, shaking the pan occasionally.

Mash the potatoes until smooth. With a spatula, slowly turn the hot cream-butter-salt mixture into the potatoes. Taste and adjust the seasonings. Serve immediately.

Note: the potatoes can be prepared earlier and reheated in a casserole dish in the oven along with other dishes you are cooking.

Oven Roasted Asparagus

Serves 4

Ingredients

2 tablespoons olive oil
1 bunch asparagus
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon black pepper
¼ cup Panko breadcrumbs

Directions

Preheat oven to 425 degrees F.

Break off the woody bottoms of the asparagus and wash in cold water.

Arrange trimmed asparagus in 13 X 9 inch dish and drizzle with the oil. Sprinkle with salt, pepper and lemon zest.

Top with breadcrumbs and bake for 20 minutes.

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Springtime Dinner

Besides a wide selection of spring vegetables, my market had American raised grass-fed, organic lamb on sale. Lamb is traditional for spring and it is tender at this time of year. I think lamb benefits from a simple marinade with lots of fresh herbs added. Grass-fed lamb has a sweet, clean taste with the flavor of herbs and grasses eaten on the pasture. It is never greasy and the texture is firm and tender.

One of the best ways to cook lamb chops is to grill them. They cook quickly — just a few minutes per side — and are best cooked to medium-rare, with an internal temperature of 120 degrees. Once you take the chops off the grill, let them rest a few minutes. They’ll continue to cook and the temperature will rise a few degrees.

Grilled Lamb Chops

2 servings

Ingredients

4 loin lamb chops, about 1 ½ inches thick, as much fat as possible removed
2 tablespoons olive oil
1 garlic clove, sliced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
¼ teaspoon coarse black pepper
½ teaspoon coarse sea salt
1 lemon, cut in half

Directions

Place the lamb chops in a glass dish with a cover. Add the oil, garlic, rosemary, oregano and black pepper. Toss the lamb in this mixture.

Cover the dish and refrigerate for at least four hours.

Remove the dish from the refrigerator about 30 minutes before grilling.

Prepare an outdoor grill and oil the grill grates.

Add the salt to the lamb chops and place them on the grill. Cook for about 5 minutes on each side or to taste.

Remove the meat from the grill to a serving plate and squeeze the lemon juice over the lamb. Let rest five minutes before serving.

Cucumber Yogurt Salad

3-4 servings

Ingredients

2 large cucumbers
4 tablespoon plain Greek yogurt
1 garlic clove, minced
Half a sweet onion, finely chopped
1/2 teaspoon dried dill
1 teaspoon rice vinegar
½ teaspoon agave syrup
½ teaspoon salt
¼ teaspoon black pepper
¼ cup crumbled feta cheese

Directions

Peel the cucumbers and cut them in half. Remove the seeds with a spoon and slice the cucumbers.

In a medium bowl combine yogurt, minced onion, garlic, dill, vinegar, agave, salt and black pepper.

Add cucumber and feta cheese to the yogurt mixture and toss until combined well.

Add salt and pepper to taste, if needed. Refrigerate several hours before serving.

Roasted Beets and Carrots

4 servings

Ingredients

3 large beets, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon honey
1 sprig fresh rosemary
kosher salt and black pepper
Balsamic Glaze with Figs

Directions

Heat the oven to 375° F. Toss the beets, carrots, oil, honey, rosemary, 1/2 teaspoon salt and ¼ teaspoon pepper together in a one quart baking dish. Cover the dish with foil.

Roast for about 45 minutes or until tender. Drizzle with the balsamic glaze before serving.

What Is In Season In March

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Looking forward to spring!

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In my area asparagus, Florida plum tomatoes, celery, artichokes, cabbage, cauliflower, carrots, broccoli, arugula, spinach, beets, strawberries, raspberries and herbs are all in season. So, while I was shopping this week, I decided to take advantage of the good prices for the asparagus, artichokes and strawberries. I would have bought beets and carrots also but my friend has a great garden and he shared some of his bounty with me.

Stuffed Artichokes

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This makes a wonderful appetizer that can be prepared in advance.

2 servings

Ingredients

1 lemon, halved
2 large globe artichokes (about 12 ounces each before trimming)
1 cup Panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
2 garlic cloves, peeled and minced
1 small shallot, minced
2 teaspoons chopped capers
1 tablespoon diced pickled pepper rings
¼ teaspoon red pepper flakes (chili)
1/2 teaspoons kosher salt, divided
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil, plus extra for drizzling

Directions

To prepare the stuffing:

In a large bowl combine the breadcrumbs, 1 tablespoon of olive oil, Parmesan, chopped parsley, rosemary, garlic, peppers, capers, red pepper flakes, ¼ teaspoon salt and the pepper.

Toss and set aside.

Heat the oven to 400 degrees F.

Fill a large bowl with water and squeeze juice from the lemon halves into the water. Cut off the artichoke stems and make sure the artichokes are level so they do not tip over in the baking dish..

Use a heavy, sharp stainless knife to cut the top 1 inch off each artichoke. Pull out the pale inner leaves from center. At the bottom, where the leaves were, is a furry bed called the choke.

Use a spoon (a grapefruit spoon works well) to scoop out the choke.

Next, using kitchen shears or a pair of scissors, trim the pointed ends from outer leaves of each artichoke. Wash the artichokes well with running water. Let the water run into each leaf.

I once had an embarrassing moment when I served this dish and a guest had a fly in one of the leaves.

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Rub a lemon half over all the cut parts of the artichoke. Holding the artichokes over the bowl of stuffing, stuff the choke cavity and in between the leaves with the breadcrumb mixture.

Stand stuffed artichokes upright in a baking pan or casserole dish just large enough to fit the artichokes.and generously drizzle olive oil over the center of each artichoke.

Fill the baking dish with water until it reaches 1/4 way up the artichokes. Squeeze the lemon juice from the halves and add it to the water. Cover the pan with foil and poke several holes in the foil.

Bake artichokes for about 11/2 hours, or until tender and a knife slides easily into an artichoke and a leaf pulls out easily.

Remove from the baking dish and set on individual serving dishes.

Bucatini with Spring Vegetables

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2 servings

Ingredients

6 ounces dried bucatini pasta (thick spaghetti)
2 tablespoons olive oil
1 bunch asparagus
2 cloves garlic, sliced
1 1/2 cups cherry tomatoes, halved
1/2 teaspoon salt
1/2 cup chopped fresh basil
½ cup chopped pitted kalamata olives
¼ teaspoon freshly ground black pepper
½ cup grated Parmesan cheese
Lemon wedges (optional)

Directions

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Trim the woody ends from the asparagus. Weigh the asparagus and set aside 8 oz. Reserve the rest of the asparagus for another recipe. Cut the 8 oz of asparagus into two-inch lengths.

In a large pot cook pasta according al dente. Reserve 1/2 cup pasta water and drain. Return pasta to the pot. Add 1 tablespoon oil. Toss until well combined; set aside.

Heat a large skillet over high heat and swirl in the remaining tablespoon of oil.

Add asparagus and garlic and saute for 2 minutes or until bright green. Add cherry tomatoes,olives, basil, salt and pepper and saute for 2 minutes.

Remove pan from the heat and add the cooked pasta; toss to combine. Add enough reserved pasta water to create a sauce. To serve, sprinkle with Parmesan cheese.

Pass with lemon wedges, if desired.

Springtime Pizza

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Serves 4

Ingredients

1 lb pizza dough
24 very thin asparagus
8 oz sliced mozzarella cheese
1 cup ricotta cheese
2 plum tomatoes, sliced thin
1 medium shallot, minced
¼ cup. pitted Kalamata olives, chopped
¼ cup fresh basil leaves, minced.
Salt & black pepper to taste

Directions

Snap off the bottom ends of the asparagus.

Mix the ricotta with the basil leaves and a little salt.

Preheat the oven to 500 degrees F. Lightly oil a pizza pan.

Stretch the dough to cover the pan and brush with oil, making sure to coat edges well. Place the mozzarella slices evenly over the dough.

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Scatter spoonfuls of ricotta over the dough and sprinkle with the shallots. Place the tomato slices over the cheese and arrange the asparagus in a spoke pattern over the tomato layer.

Sprinkle with the olives and black pepper.

Bake the pizza until browned, about 20 minutes.

Beet Salad With Blue Cheese

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Serves: 4

Ingredients

4 medium beets
1/2 cup raspberry vinegar, divided
1/4 cup honey, divided
1 tablespoon olive oil
1 shallot, minced
Salt and pepper
1/2 cup olive oil
Zest of 1 orange, minced
Half a cucumber, peeled, seeded and sliced thin
2 thin carrots, shaved
6 cups baby greens
1/2 crumbled bleu cheese

Directions

Preheat the oven to 350°F.

Remove the tops and tails from the beets.

Place the beets in an ovenproof casserole dish with 1/4 cup of the raspberry vinegar, 1 tablespoon of the honey and 1 tablespoon of oil. Add water until the liquid covers the beets halfway.

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Cover the dish and bake for about an hour (longer if beets are larger). The beets should be tender throughout when pierced with a knife.

For the dressing:

Whisk the shallots, remaining raspberry vinegar and honey and salt and pepper together in a mixing bowl. Slowly drizzle the olive oil in while whisking. Stir in the orange zest.

While the beets are still warm, peel and cut them into eighths.

Cover a serving platter with the greens. Arrange the beets, carrots and cucumber slices on a platter and scatter the bleu cheese on top. Drizzle the dressing over the salad.

Strawberry Rhubarb Pie

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Ingredients

2 refrigerated pie crust sheets for a double 9 inch pan, at room temperature

In large bowl combine:

2 1/2 cups hulled, sliced strawberries
2 1/2 cups of rhubarb cut into 1/2 inch pieces
3/4 cup packed brown sugar
1/4 cup tapioca flour, all-purpose flour or other pie thickener
Pinch of salt
1 teaspoon lemon juice

Directions

Preheat oven to 425 degrees F

Mix the sugar with the pie thickener in a large mixing bowl. Add the fruit, lemon juice and salt. Stir well to combine the sugar and fruit.

Fit one pastry sheet into the pie pan and place pan on a baking sheet.

Pour the filling into the pie shell.

Place the second pastry sheet on a cutting board. With a pastry cutter the sheet into 12 even lengths.

Place 6 strips on top of the pie filling and weave the second 6 over and under the strips on the pie to create a basket weave look.

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Spray the strips with cooking spray 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 drips).

Quick Dinner For Two

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Sometimes you don’t want to spend several hours in the kitchen fixing dinner but you want something really good. This dinner fits that description – quick to make and great taste all together.

Swordfish In Pesto Cream

2 servings

Ingredients

1 swordfish fillet, about 12 oz
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1/4 cup heavy cream
1/4 cup prepared basil pesto
1/2 teaspoon finely grated lemon zest
1 cup rice cooked according to package directions

Directions

Season both sides of the swordfish with salt and black pepper. Cut the fish into two equal pieces.

In a medium skillet, heat the oil and butter over medium-high heat. Add the fish and cook 5 minutes per side, until golden brown.

In a medium bowl, whisk together the heavy cream, pesto and lemon zest. Add mixture to the pan and bring to a simmer. Simmer 2 minutes, until the sauce thickens.

Transfer the cooked rice to a serving platter. Top the rice with the fish and spoon the sauce over the top.

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Green Beans With Tomato

2 servings

Ingredients

½ pound fresh green beans, trimmed
¼ cup water
1 small shallot, minced
1 small garlic clove, minced
2 fresh plum tomatoes, diced
1 tablespoon olive oil
¼ teaspoon dried oregano
Salt and pepper to taste

Directions

Heat the oil in large nonstick skillet over medium heat. Add the shallot and garlic and sauté until the shallot softens slightly, about 5 minutes.

Add the green beans, tomatoes, oregano and water. Cook until the beans are crisp-tender, stirring and tossing occasionally, about 10 minutes.

Chinese Dinner My Way

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Where I grew up in the US, one could get authentic, great tasting Chinese food. Where I live now – not so much. So I have taken to making my own. Most of the time I can recreate the flavors I remember and make some delicious tasting Chinese food – like the dishes below. Yes, I know, it is not Italian but every once in a while change is good.

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Corn & Chicken Egg Drop Soup

Ingredients

4 cups chicken stock
One 5 oz boneless chicken breast
2 cups corn
1 tablespoon regular soy sauce
1 tablespoon Chinese cooking wine or dry sherry
1 teaspoon minced fresh ginger
1 garlic clove, minced
1 tablespoon cornstarch mixed with 1 tablespoon cold water
2 eggs, whisked
Salt and white pepper, to taste
3 tablespoons chives, chopped
Sesame oil

Directions

Bring the chicken broth to a boil in a medium saucepan. Add the chicken breast and lower the heat to a simmer. Cook the chicken for about 15 minutes.

Remove the chicken to a plate to cool. When the chicken is cool enough to handle, cut it into small pieces or shred it.

To the broth in the saucepan add the corn, soy sauce, Chinese cooking wine, ginger, garlic and cornstarch mixture.

Bring to boil, then turn down the heat to medium. Cook for 5 minutes or until slightly thickened, stirring occasionally.

Adjust the seasoning with salt, turn off the heat and slowly whisk in the eggs so it cooks in “ribbons” throughout the soup. This also helps to thicken the soup.

Add the chicken and chives and season with white pepper. Heat until hot throughout but do not boil. Drizzle with a little sesame oil before serving.

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Beef & Broccoli

Ingredients

½ pound beef tenderloin, sliced very thin
Salt and pepper to taste
10 -12 oz fresh broccoli florets
1 garlic clove, minced
½ teaspoon grated fresh ginger
2 cups fresh Chinese noodles
1 tablespoon peanut oil

Sauce

1 cup beef broth
1 teaspoon chili paste
¼ teaspoon red pepper flakes (chili)
1 ½ teaspoons regular soy sauce
1 teaspoon packed dark brown sugar
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch

Directions

Sprinkle the sliced beef with salt and pepper and set aside while you make the sauce.

Place the noodles in a medium bowl and pour in enough boiling water to cover the noodles. Let sit while you prepare the stir fry.

In a medium mixing bowl whisk all the sauce ingredients together. Set aside.

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Heat the peanut oil in a large skillet or wok. Add the garlic and ginger, stir and then add the beef slices. Stir fry for about a minute and then remove the beef from the pan and place on a plate.

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Add the broccoli florets to the skillet and stir fry for about three minutes. Pour in the sauce, mix into the broccoli and stir fry for another minute.

Drain the noodles and add them to the skillet. Add the browned beef and stir fry for about two minutes. Serve immediately.

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Chinese Almond Cookies

Makes 32, if you measure with a cookie scoop.

Ingredients

1 1/3 cups almond flour, lightly packed
1 cup of unsalted butter, chilled and cut into cubes
Pinch of kosher salt
2 eggs
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 cup + 2 tablespoons of sugar
1/2 teaspoon baking soda
Thinly sliced almond

Directions

Place the almond flour, salt and butter in the bowl of an electric mixer with a paddle attachment and beat on medium speed for three minutes.

Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.

Sift together the flour, sugar and baking soda then add to the butter mixture at low speed. Mix until just combined.

Flatten the dough into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.

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Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Place the second egg into a small bowl and beat it.

Divide the batter into 1 inch balls. This is very easy to do with a cookie scoop. Place cookies 2 inches apart on the prepared baking sheets. Flatten the balls of dough with the bottom of a glass dipped in flour.

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Brush the top of the cookies with the beaten egg and sprinkle almond slices on top of each cookie.

Bake the cookies for 20 to 22 minutes or until the cookies begin to turn golden brown. Transfer the cookies to a wire rack and allow to cook completely before storing in an airtight container.

Cooking The Italian Provinces-Cosenza

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Cosenza is a province in the Calabria region of Italy. The province, one of the very few in Italy with coastlines along two different seas, includes the beautiful Sila mountains with their 3 lakes, Cecita-Mucone, Arvo and Ampollino and the Pollino National Park, founded in 1993.

Cosenza’s roots go back to early man. The province was conquered by the Normans, Saracens, Byzantines and the Spanish. The rich history is reflected in their architecture and their culture. Roman ruins, ancient castles, Norman towers and festivals, like the Montalto Uffugo’s Saracen Festival, mesh the past with the present.

Heinrich Leutemann (1824-1904) "The burial of Alaric in the bed of the Busentinus"

Heinrich Leutemann (1824-1904) “The burial of Alaric in the bed of the Busentinus”

An ancient legend exists in the province dating back to 410 AD about King Alaric, King of the conquering Visigoths. The legend states that once the King conquered Rome, he headed south, conquering and collecting treasures. Once he reached where the Crati river and the Bucenta river met, he died suddenly. These rivers meet in the heart of Cosenza. It is said that his soldiers, along with the help of slaves, buried the King under the river, along with his horse and the treasures, by redirecting the river long enough to build the tomb. His troops then killed all the slaves so no one would know where the treasure was buried.

Cosenza

Cosenza

In the centuries after the fall of the Western Roman Empire, several towns in the Cosenza province refused to acknowledge the new government of the Visigoths. Instead, they built strong city walls and small garrisons to hold out for centuries as semi-independent enclaves until the invasion of the Germanic Lombards in the 560s. In 1500, in spite of resistance, Cosenza was occupied by the Spanish army. In 1707 the Austrians succeeded the Spanish in the Kingdom of Naples, followed by occupation by the Bourbons. From 1806 to 1815, Cosenza fought hard against French domination. In 1860, Calabria became part of the new Kingdom of Italy.

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The province contains the Cosentian Academy, the second academy of philosophical and literary studies to be founded in the Kingdom of Naples (1511) and one of the oldest in Europe. To this day, the area remains a cultural hub with several museums, theaters, libraries and the University of Calabria.

The cuisine has been greatly influenced by past conquerors. The Arabs brought oranges, lemons, raisins, artichokes and eggplant and the Cistercian monks introduced new agricultural practices and dairy products.

Tomatoes are sun-dried, octopi are pickled, anchovies salted and peppers and eggplant are packed into jars of oil and vinegar.

The south Italy, Calabria, locale food - soft sausage nduja, peper, tomato, cheese

Soft sausage nduja, chili peppers, tomato, cheese

The chili pepper is popular here and is crushed in oil and placed on the table with every meal to sprinkle over your food. The chili was once considered to be a cure for malaria which probably accounts for its extensive use in this region.

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The cuisine is a balance between meat-based dishes (pork, lamb, goat), vegetables (especially eggplant) and fish. Pasta (as in Central Italy and the rest of Southern Italy) is also very important.

Some specialties include Caciocavallo Cheese, Cipolla rossa di Tropea (red onion), Frìttuli and Curcùci (fried pork), Liquorice, Lagane e Cicciari (a pasta dish with chickpeas), Pecorino Crotonese (Sheep’s milk cheese) and Pignolata (a soft pastry covered in chocolate and lemon flavored icing).

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Recipes To Make From Cosenza

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Pickled Eggplant

Serve with Calabrian Bread

Ingredients

2 large eggplants, peeled and cut into slices
1/8 cup of salt
2 roasted oil-packed Calabrian chilies, sliced
3 cloves of garlic, finely chopped
1/4 cup fresh oregano, minced or 1 teaspoon dried
3 tablespoons of white vinegar
1/4 cup of extra virgin olive oil
Fresh ground black pepper to taste

Directions

Salt the cut eggplant and let it set for 1 hour.

Rinse the eggplant thoroughly under cold water.

In a large pot of boiling water, cook the eggplant for 4 to 5 minutes until tender.

Lay the slices out on a towel to dry.

In a medium size bowl whisk together the olive oil, vinegar, chili peppers, garlic, oregano and pepper.

Place one layer of the eggplant on a plate and drizzle some of the oil mixture on top.

Place another layer on top and repeat until all the eggplant is used up.

Refrigerate for 4 to 6 hour and serve chilled.

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Pane Calabrese

Ingredients

1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons yeast
1 1/4 cups warm water
3 cups unbleached all-purpose flour
2 teaspoons sugar
1 teaspoon salt
Olive oil
Cornmeal
1 egg yolk
1 tablespoon water

Directions

In a small bowl, dissolve the yeast with a quarter cup of the lukewarm water. Pour into a large bowl.

Mix in the flour, sugar, salt, and remaining lukewarm water and mix in until a dough starts to form. If too sticky, add a bit more flour.

Turn out onto a flat surface and knead for 6-8 minutes or until smooth and elastic.

Put the dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from drafts, until doubled in size, about 2 hours.

Preheat oven to 425°F.

Turn the dough out onto a floured surface, divide in half and shape into 2 oblong loaves about a foot long each. The bread can also be shaped into a ring.

Put the loaves on cookie sheets sprinkled with cornmeal. Cover and let rise again for 40 minutes. Loaves will double in width.

In a small dish, beat the egg yolk with 1 tablespoon of water. Make 3 slits in the top of the risen bread, a quarter of an inch deep. Brush with the egg wash and put the cookie sheets in the oven.

Bake for 10 minutes at 425°F Then lower the heat to 400  degrees F and bake for an additional 30-35 minutes, until golden and baked through.

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Lagane E Cicciari

Lagane is a flat, wide, fettuccine-like fresh pasta

Ingredients

2 cups all-purpose flour
Dash of salt
1/2 cup of water

Directions

Add the salt to the flour and mix well.

Slowly add the water and knead the dough for about 10 minutes.

Form the dough into a ball, cover it loosely with plastic wrap and let it rest for at least 30 minutes.

Roll the dough on a floured surface, using a rolling-pin to form a circle about 1/4 inch thick.

Continue to roll and thin the pasta. (Cutting the circle in half will make it easier to handle.)

Roll the dough to form a long log

With a sharp knife, cut the roll into 1/4 inch strips.

Unroll the strips and lay them on a clean, flat surface.

Cook as directed below.

Chickpea Sauce

Ingredients

2 large garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
2 tablespoons fresh rosemary leaves, coarsely chopped
One 15 ounce can chickpeas, undrained
One 14 oz can chopped Italian tomatoes, undrained
8 ounces lagane (recipe above) or broken lasagna noodles

Directions

In a small saucepan, combine the garlic, oil, red pepper flakes and rosemary.

Over low heat, cook the garlic until it begins to brown.

Add the chickpeas with all of their liquid and the tomatoes.

Simmer gently, uncovered, for 5 minutes.

Boil the pasta in at least 3 quarts of water with 1 heaping tablespoon of salt for 2-3 minutes if fresh pasta or longer for dried.

Just before the pasta is done, remove about half the chickpeas to a bowl and mash them with a potato masher or with an immersion blender. Return the mashed chickpeas to the sauce

When the pasta is done. Reserve 1 cup of the pasta cooking water and then drain the pasta.

Combine the pasta with the chickpea sauce in a large serving bowl. Toss well. Add a little of the reserved pasta cooking water if the pasta is too dry. (It should not be soupy, however.)

Serve very hot with either olio santo (hot pepper oil) or extra-virgin olive oil to drizzle over the top.

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Galletto alla Diavola (Devil’s Chicken)

Ingredients

1 whole chicken, cut up
2 eggs, beaten
Salt and pepper to taste
1 tablespoon mustard
Olive oil
Breadcrumbs
1 carrot, minced
1 red onion, minced
1 3/4 oz uncooked ham (capocollo), finely chopped
1 cup white wine
1 cup dry Marsala wine

Directions

Preheat the oven to 325 degrees F.

Mix the eggs with the salt and pepper and mustard.

Dip each chicken piece into the egg mixture, then coat with breadcrumbs.

Grease a baking dish with a little olive oil and then add the chicken pieces.

Pour a little bit of olive oil over the chicken pieces and bake for 30 minutes, or until the internal temperature of the thickest piece reaches 165 degrees.

In a skillet cook the carrot in oil with the onion and ham.

Season with salt and pepper, then add the white wine and Marsala.

Reduce the heat and let simmer until thickened.

Let the chicken rest for a few minutes, then pour the sauce over and serve.

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What To Cook In February

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Pasta With Broccoli Rabe and Ricotta

This week my market had broccoli rabe and fennel on sale. It was Italian week and all things Italian were a great buy. Naturally, I took advantage of this sale. Used the broccoli rabe in this recipe, half the fennel bulb in the pork scaloppine recipe and I will use the remainder of the fennel in a salad.

4 servings

Ingredients

1 bunch broccoli rabe, trimmed and washed well
Salt
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes (chili)
1 cup fresh ricotta cheese
1/2 cup freshly grated Parmesan
8 oz pappardelle pasta or rigatoni

Directions

Cut the broccoli rabe into two-inch lengths.

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Bring a large pot of water to a boil. When the water comes to a boil, salt generously and add the broccoli rabe. After the water returns to a boil, boil two minutes.

Using a deep-fry skimmer or slotted spoon, transfer the broccoli rabe to a colander.

Do not drain the hot water in the pot, as you’ll use it to cook the pasta.

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Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and red pepper flakes, cook for a minute and stir in the broccoli rabe.

Toss to coat in the oil. Season with salt and pepper and remove from the heat.

Place the ricotta in a large pasta bowl.

Bring the water in the large pot back to a boil and add the pasta. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together.

Drain the pasta, and toss with the ricotta, broccoli rabe and cheeses. Serve at once.

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Pork Scaloppine With Roasted Vegetables

Florida grown peppers were also on sale, so along with the fennel, I had the makings of a side dish.

4 servings

For the scaloppine

1 tablespoon ground fennel seeds
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoon olive oil
4 slices boneless pork chops, each about 4 oz
½ cup dry white wine

Directions

Trim the pork of all fat. Place the pork slices between two pieces of plastic wrap and pound thin.

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Combine the flour with the fennel, salt and pepper. Dredge the pork slices in the flour mixture, coating each slice well.

Heat the oil in a skillet and add the pork. Cook until brown and turn the slices over. Once brown, add the wine to the skillet and move the slices around until they are coated in the wine.

Remove the pork from the skillet and serve over the roasted vegetables. Pour any juices from the skillet over the pork.

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For the roasted vegetables

Ingredients

Half a fennel bulb, trimmed and cut into ½ inch slices
Half a medium red bell pepper, cut vertically into 1/2-inch strips
Half a medium green bell pepper, cut vertically into 1/2-inch strips
Half a medium yellow bell pepper, cut vertically into 1/2-inch strips
A quarter of a medium red onion, sliced into 1/4-inch slices
1 small garlic clove, minced
1 teaspoons dried Italian seasoning
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice

Directions

Heat oven to 425 degrees F.

In a large bowl, combine fennel, peppers, onion and garlic. Sprinkle with Italian seasoning, salt and pepper. Drizzle oil over top and mix with a large spoon.

Transfer vegetables to a shallow baking pan and bake 30 minutes, mixing once, until the vegetables are tender. Sprinkle with lemon juice and mix gently.

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Fish Cakes

I usually cook extra fish fillets so I can make fish cakes with the extra later in the week. It is one of our favorite dishes.

Ingredients

8 oz white fish fillets or leftover cooked fish
1 cup leftover mashed potatoes
¼ cup chopped onion
¼ cup chopped celery
¼ cup mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
¼ teaspoon black pepper
1 cup Panko crumbs

Directions

Cook the fish if is raw. The fish can be baked, broiler or sautéed. It doesn’t matter for this recipe. Cool if cooking the fish just before making the cakes.

Flake the fish in a mixing bowl and add all the remaining ingredients, except the Panko crumbs. Mix well.

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Divide the mixture into four equal balls. Place on the Panko crumbs, flatten the cakes and coat on all sides. Chill in the refrigerator for at least 30 minutes.

Heat 2 tablespoons olive oil in a large skillet and brown the fish cakes on both sides. Drain on paper towels and serve with Tartar Sauce.

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