Spaghetti with Codfish, black olives and Capers (Spaghetti con Merluzzo)

Ingredients for 6 people

One pound Spaghetti

4 tablespoons olive oil

6 - 4oz fillets of Codfish

One 12oz can black olives in brine / pitted/ drained and cut up

2 teaspoons of capers

2 cloves of garlic chopped fine

One cup of white wine (Pinot Grigio or Chardonnay)

Salt and pepper to taste

optional tablespoon of butter

squeeze of fresh lemon to taste and additional for garnish.

Parsley for garnish~

I adore this very satisfying  Pasta dish and make it quite often.  I think it's because the texture of the codfish stays so firm  during the cooking process.  It's the perfect fish to serve tossed with this pasta as it holds up very well.

Method:

Place your olive oil into a large enough skillet that will accommodate your fish and ultimately your Pasta.

Salt and pepper your fish

Heat your olive oil to medium and sear your fish on all sides and remove from pan. Into the same pan place your garlic/cut up olives and capers.  Cook until fragrant on medium, smashing some of your olives in the pan. This should not take more than 3 minutes or so, as the small pieces will be fragrant quickly.   Add your fish back to the pan, cup of white wine and let evaporate on medium heat. ( I like to add a tablespoon of butter to add some additional creaminess to the pan).   This should take about 6-8 minutes.  Set aside to rest.   Set your water to boil for your pasta.  Cook until al dente.  You must taste the pasta while its cooking as cooking times will vary depending on the quality of your pasta.  Looks for something imported from Italy if you can, as package cooking directions are more accurate.   This will ensure perfect texture as you do not want it to over cook.   Drain you pasta.  Remove your fish to a serving platter.   Squeeze some lemon on your fish and toss your pasta in the same pan with your remaining  sauce.  Serve a piece of fish over your pasta or serve your fish as a seperate course. Garnish with fresh Parsley.  Serve with a crisp, dry Pinot Grigio.  Which ever way, its all delicious. Buon Appetito.

Chicken Tuscan Style~Pollo al Forno

I have so much Rosemary in my yard,  I could probably start selling it at the local market.  For this recipe, plenty of fresh Rosemary is always on hand. In "the style of Tuscany" usually refers to something grilled.  This "oven baked" chicken will remind you of that due to the abundance of fresh Rosemary.  Your house will be infused with the smell of fresh Rosemary.  Reminds me so much of those long walks in the Tuscan countryside.
 A cut up chicken works very well for this recipe. Any combination will do. I will normally add the chicken breast about 30 minutes into the cooking time. For this recipe,  I had two small packages of chicken thighs  which was plenty for us.  Even had some chicken leftover  for chicken salad the following day.
Ingredients for 4 people:
I cut up chicken (About 4-5 pounds) or
2 small packages of chicken thighs (about 8 pieces)
2  good handfuls of fresh rosemary
3 cloves of garlic cut up
7 small -med red potatoes cut up thin sliced into a bowl/ rinsed/dried and set aside
2 tablespoons of olive oil for your potatoes
2 teaspoons of salt/
2 teaspoons of pepper
One cup of dry white wine

Clean and dry your chicken pieces.  I like to leave about half the skin on the chicken for baking.  You can remove your skin completely if you like.  I do not.  It is not necessary to add any additional fat to your pan for your chicken. You can always remove your skin before serving.
Salt and pepper your chicken with one teaspoon each of salt and pepper and set aside.  Add your rosemary, garlic  and toss. Reserve several sprigs for garnishing your plates.
Preheat your oven to 400 bake.

Prepare your potatoes.  Toss with 2 tablespoons olive oil.  Add one teaspoon each of salt and pepper.
Place your chicken in a large baking pan, skin side up.  Spread your rosemary sprigs over your chicken pieces.   Turn your oven down to 375 bake.   Cook for 30 minutes.   Add your potatoes  and spread them around your chicken.  Cook for an additional 30 minutes. 
Carefully remove your pan from your oven to your stove top.  Add your cup of white wine.   Carefully place your pan back into oven.
Bake again for an additional 30 minutes.  Your wine will evaporate but leave your chicken and potatoes with great flavor.  Your chicken and potatoes should be golden.  Remove from oven and let cool 10 minutes before serving. Discard the Rosemary and add some fresh Rosemary for garnish before serving.   Buon Appetito~

Special hint:  If your chicken is not golden, remove your potatoes (they should be golden but soft and somewhat crisp), put your oven on low broil for 5 minutes to crisp up your chicken.   Let cool before serving.

Merluzzo alla Siciliana~(Codfish with Black olive paste in Red potato Crust)

 

I set out Saturday evening to have something a little different,  something I haven't had in such a long time, a visit to Sicily.  I started thinking about those wonderful oil cured olives you could only get in Sicily.  That wonderful fresh, fish. Those fabulous capers from the sunny Island of Pantelleria, south of Sicily.   How could I get that feeling again in Tupelo, Mississippi?   I had ordered some Sicilian oil cured olives sometime ago by mail order and stuck some in the back of the refrigerator.  What a nice surprise to find them hidden in the corner, ready for me.  How could I forget such a wonderful thing?
 Olive paste requires, a few olives, some garlic, parsley and a little olive oil.  I have even made olive paste without garlic.  The best part of all  is it requires very little effort.  Spread over some  Cod fish fillets,  it adds wonderful flavor to a very bland fish.  Setting out to do the impossible, duplicating something I had long ago, seemed impossible.  I must admit, I got pretty close.  
Olive paste:
1/4 cup Sicilian oil cured olives/ pitted
1/4 cup extra virgin olive oil
One clove of garlic (optional)
1 cup of flat leaf parsley
salt and pepper (optional)
1 teaspoon of Capers (optional)

Into the food Processor place your  olives, olive oil, garlic, parsley and about a teaspoon each of salt and pepper. Salt is optional as the oil cured olives have some salt in them.  I always add just a little.    Pulse everything  until your parsley is processed fine.  You will have a beautiful thick paste.
Pour into a bowl and set aside

Potato crust:
5 -6 red potatoes sliced like chips.  Set your oven to 375 bake.
Place sliced potatoes into a bowl filled with water.  Set aside for 10 minutes. Your water will turn cloudy.  This means your potatoes are releasing their starch.  Drain, dry, and set aside in a bowl.  
Toss your potatoes in Olive oil, salt and pepper and place them in a hot skillet.  Place them in your oven for 15 minutes.   Your potatoes will cook and become slightly crisp.  Remove from oven and let cool.  Set your oven now to bake 400. 

In a large,  flat  oven proof skillet enough to handle your four pieces of fish,  begin to line your pan with potato slices in the shape of your fish, as if you were creating a blanket for your fish.   Lay your fish on top of each potato blanket.  Squeeze some lemon over each piece of fish.  Spread your olive paste over your fish. Cover with remaining potatoes to create your blanket.  Bake in a  400 degree oven for 20 minutes.  Turn your oven to broil for 5-7 minutes more.   Being careful not to burn your potatoes.   Codfish is quite thick and requires longer cooking time when it's inside the potato crust. 
Serve with salad and wonderful dry Pinot Grigio~ Buon Appetito

Spaghetti con frutti di Mare~ Spaghetti with Seafood

A recent trip to the Whole Food Market in Memphis, TN, landed me in seafood heaven.  How do they do it? Better I not stop and think about it.  Just enjoyed staring into the case.  Spending at least and hour going though there selection one by one, wondering what goodness I could go home with.  Came across this mixture of seafood from the Pacific Coast.  Didn't even stop to think how long that seafood had already travelled.  Just asked them to pack me up about a pound and a half of the seafood mixture.  Shrimp, Langostino's, calamari, mussels, how bad can that be?  A quick saute in some olive oil and garlic and a splash of tomato paste is all.   This is a quick and easy recipe as the fish cooks in hurry.  In less time that it takes to boil pasta,  it's ready.  My kind of meal!  Buon Appetito.

Ingredients for 6 people
One pound of good quality Italian Spaghetti (Look for the Made in Italy on the package)
3 cloves of garlic
2 tablespoons of Tomato paste
2 tablespoons salted capers (brine capers must be drained and rinsed)
4 tablespoons extra virgin olive oil
Any combination of small fish, about one pound in total (I used langostino's, shrimp, calamari and mussels).
1 cup of white wine
Parsley for garnish
Salt for your pasta water
Additional olive oil for your plate
Salt and pepper to taste
Heat your olive oil in your skillet.  Add your garlic until fragrant.  Add your tomato paste and give it a mix.  In the meantime, put your water on to boil.  Add your seafood and mix.  Add your white wine and let reduce by half.   Add your capers and keep reducing until your oil is separating from your seafood.  Set aside to cool.
Cook your Spaghetti and drain.  Leave a little pasta water in the bottom of your bowl.  Pour your spaghetti directly into your skillet with your seafood and toss.  Add a few tablespoons of pasta water and additional olive oil if necessary.  Garnish with fresh Parsley.  Buon Appetito~

Pasta e Fagioli~Pasta with Cannellini Beans

I love to cook Fagioli.  So much so that I keep them cooked, in their water in the freezer.  Preparation for Soup making takes place days in advance, sometimes weeks.  I try to cook the beans in advance so that they are always ready to go at any time and avoids a lengthy step when one is hungry and craving a wholesome soup. 

For the Beans:  4 cups rinsed dried /Cannellini Beans

a pinch of salt

A large pasta pot enough to acommodate the beans

Water to cover

Method:  Rinse your beans and place them in a bowl, set water to cover and add a pinch of salt overnight.

The next day, drain your beans, place them in a large pasta pot with a pinch of salt again, water to cover, and some fresh sage leaves. I always have some leaves frozen ready to drop in if they are not available fresh.   Bring to a slow simmer for 2-21/2 hours. Test your beans with a fork and be sure that they are soft.  If you need to boil longer, you may, just add some additional water to cover.   Remove from heat, cool, and place in 2 containers, reserving some of the water to cover  and freeze.

Special note about beans:  There are some good quality canned beans in your supermarket.  This above step can be avoided by using them out of a can. Please remember that fresh is always better.  However, when necessary, rinse beans thoroughly and bring to a quick boil in water, drain and set aside. 

Pasta con fagioli

2 cups fagioli (Cannellin beans)

1/2 pound round shaped pasta like Ditalini or Rotini, etc. (Anything that will hold your fagioli well)

This recipe serves 6 good size bowls

4-6 cups good quality chicken stock

2  tablespoons olive oil

1/4 pound diced pancetta

2 cloves of garlic

1/4 cup diced white onion

1/4 cup diced carrot

1/4 cup diced celery

2 tablespoons tomato paste

5-6 sage leaves

Place your olive oil in a pan tall enough to accommodate your soup.

Heat your olive oil.   Add your pancetta and mix.  Cook until crisp.  Remove half of your pancetta from the pan and set aside. Add your garlic, onion and cook for a minute until fragrant. Add your carrot, celery and tomato paste.  Mix and add a pinch of salt.  Place your cover on your pan for one minute.  Remove cover from your pan and mix again.  Add your beans and mix.  Place your cover on your pan again for one minute.   Remove your cover and add your chicken stock.   Make sure your stock is sitting above your beans by a good 2 inches.  Let it boil, reduce some and add your pasta directly to the pan.   Cook following package directions minus one minute as your pasta will continue to cook while resting in your bowl.  Add some Parmigiano Reggiano, some additional sage leaves and parsley to garnish.  Serve a salad after your soup  with some good crusty bread.  Buon Appetito