Fagiolini Saltati in Padella (String beans,tossed, skillet style)

I love creating a stir on my Facebook page.  Who knew string beans would create such excitement?  I am always exciting about String beans in my house.

This is what happens when you find a bag of blanched string beans in your freezer.   Don't worry, in my freezer, they haven't been there long.  I had a few grape tomato's in my basket to use up and there is always garlic around en.this kitchen.    This dish is also called.   "Saltati in padella" or tossed in the skillet, referring to a quick toss or two and they are ready.  Who could ask for anything more, when you are grilling meats?  You want to keep things as simple as possible, a philosophy I live by in my kitchen on a daily basis and you should too.

Ingredients: 

3 tablespoons of good olive oil

large skillet to accommodate your beans

One pound Blanched string Beans (If they are coming out of your freezer, give them a quick rinse under cold running water, to restore them to room temperature.

One teaspoon or so of salt  (to taste)

3 or four cloves of smashed garlic (Use the end of spoon to smash it if you don't want to use the palm of your hand).

10 grape tomato's rinsed and split.  

1/2 cup  white wine (Pinot Grigio)

pepper (black and a pinch of red) Optional

Method:

Heat your oil in your skillet to medium heat.  Add your smashed garlic cloves and with a wooden spoon, move them about the pan.

When your garlic is fragrant, add your tomato's.  Smash them some with the back of your spoon.   After about a minute or so, add your beans, salt and cook for about 5 minutes or so.  Add your wine and keep cooking 5 minutes more or until your liquid has evaporated.   This may take a little longer depending on your experience.  

Place in a bowl  with some fresh Basil and serve.   Look for your green beans to lose some of their bright color and they will soften.  and indication that they are cooked.  The addition of basil and white wine in this turns a bland bean into a sweet dish.  Enjoy and as always,   Buon Appetito!

Pasta con Funghi Freschi (Fresh Mushrooms)

When you are suddenly left alone at home, anything can happen.  My husband had a business meeting and our son was at a party.  No reason to deprive myself of something delicious.  After all, my mother shipped me an entire case of Pasta.  I had to celebrate, even alone.

For this dish, any combination of fresh Mushrooms will do.  Fresh Mushrooms cook quickly.  You don't want to over cook, as they will disintegrate into a flavorless mess.    I secretly made a little extra for my husband, I know he will want a taste.

Ingredients: 

4-6 ounces of your favorite, fresh mushrooms.  I used two Japanese  (Enoki and  Bunapi) varieties.

3 cloves of garlic (flattened for flavor and removed after tossing and just before serving your Pasta).

3 tablespoons of Olive oil plus more for serving

1 cup of white wine

1/2 cup whipping cream

1/4 cup Parmigiano Reggiano Cheese (optional)

tablespoon Butter (Optional)

Parsley for Garnish

One teaspoon of salt

One teaspoon of pepper

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Give your Mushrooms a light brushing under cold running water in a colander.  I know they look clean, but you need to wash them.   Place them under water for 10 minutes.  Dry off with paper towels.  Heat your olive oil in a large enough skillet to accommodate your pasta.  Add your smashed garlic until fragrant.  Gently cut up your mushrooms by separating them from the stem.  This type grows on a large base.  You can either remove the garlic at this point or leave it in and remove later.   Be sure and use a paper towel to dry your mushrooms and gently place them in your skillet.  Leaving  your heat on medium, give them a mix.  Add your salt, pepper and some broken pieces of Parsley.  Add your white wine and raise your heat some.   Keep cooking for another 5 minutes or so until all your liquid has evaporated.  Add your whipping cream and continue to cook for just a few minutes more.  Your mushrooms should be almost sticking to the pan however easily movable in the pan.  There will only be a slight film around them.    Turn your heat off and place the water on for your pasta.

The beauty of these fresh mushrooms is that they stay fairly together while cooking.  They just get soft.  The whipping cream is barely visible here.  If you need another tablespoon, don't be afraid to add it.  The heat of the pasta will give it a creamier consistency. 

In the meantime, heat your pasta water, add your salt to your water.   Cook your pasta until al dente. 

Toss and serve.  Remember to remove the garlic if you like.   Drizzle with a little olive oil if you like.

Buon Appetito!

I couldn't wait to have my plate~

Special Note:  You can add some cheese and butter while you are tossing your pasta.  The starchy water will help your pasta sauce stick to your pasta.  I preferred it without.  Enjoy!

Fish in Parchment (Pesce in Carta Pergamena)

 

Thank you to my friend Lisa, at Lisa's Dinnertime dish for the divine inspiration. She reminded me of this wonderful dish, I haven't made in years. 
I don't know why we don't cook In parchment more often. It's easy to do and so healthy too.   There is nothing better than a tiny little present to open bursting with color and flavor.  

I will not call this dish "Scampi" because I am not using Scampi, I am using Shrimp.  They are not one in the same.  The flavor here however is delicous and that's all that matters.  I decided to cook some Spaghetti and serve this fish once cooked over some Spaghetti that has been tossed in Garlic and lemon.  Who could blame me?  Even my son joined us for Fish.  A rare event around here, unless of course it's fried. What resulted is a delicous, comforting dish, that will remind you of the sea.  That is all that matters.  Enjoy!
This recipe is for 3 servings.  Cooking time is approximate and based on the size of your Shrimp and the thickness of your fish fillet.  If your fish is thick, leave it a few minutes longer.  Just takes alittle practice.

Ingredients:
6 pieces parchment paper  (You will need 2 for each package)
3 pieces of your favorite fish fillet. I used a 1/4 inch piece of flounder. 
6 colossal shrimp ( 2 on top of each piece of fish)
1/2 cup red, sweet onion or green onion, diced or sliced.  They can be discarded after cooking if you like.
3 small cloves  of smashed garlic

1 teaspoon of salt (plus more if you like)

1 teaspoon of pepper (white or black)

optional red pepper flakes.  Just a pinch over each bundle
One tablespoon of white wine
One tablespoon of olive oil 
One small pat of butter for each bundle ( about 1/3 of tablespoon or a thin slice)
Parsley to garnish 
Baking sheet 

3 slices of fresh Lemon/one for each package to place on top your fish.

 

Pasta:

8 quart pasta pot / tablespoon of Salt for your boiling water

10 ounces of Spaghetti cooked al dente

2 cloves of smashed garlic

a generous squeeze of lemon juice

 

Method:

On a baking sheet, spread out your sheets.  You will need two for each package. I made 3 servings.  Make as many you wish, however remember Not to overcrowd your oven.
Place a drizzle of olive oil on each base.  Coat your fillets, shrimp with salt and pepper.  Place
The fillets at your base. Carefully pile up your shrimp, onion , garlic and sprinkle your wine.  A little drizzle of Extra virgin olive oil over each bundle.  Top with a lemon slice.
Sprinkle  a little more  salt and pepper if you like. and wrap up tightly using the extra piece of parchment underneath.  

 

 

Bake in a Preheated, 375 degree F oven for 15-20 minutes 

You should see your paper poof or expand, indicating air is trapped and your fish is being  steamed and cooked.

 

In the meantime, cook your pasta  al dente 
In a large skillet,  heat 3 additional smashed cloves of garlic in 2 tablespoons olive oil.  Add salt to your pasta water.  Remove your smashed garlic from your pan and discard.  Drain your pasta and toss in the skillet with a squeeze of lemon juice. 

 

Carefully divide your pasta in plates, open your packages, discard the garlic pieces  and place your fish right on top and serve.  

 

Buon Appetito!