Nonna's Classic Chicken soup

  I was so surprised last night that our son, requested this soup.  I just had to make it.  My mother saids it cures the common cold.  It cured my hunger for sure. My guess is Massimiliano misses his Nonna.

Here are the ingredients to a simple soup that will always make you feel a little better.
Serves 4-6.
4 chicken breasts / skin removed / boneless or bone in
1 large Spanish onion
4 celery stalks
4 medium carrots
4 red potatoes or 2 medium Yukon gold
one teaspoon of salt
Parsley for garnish or celery leaves
8 quarts of water
one large pasta pot (for your soup)
one smaller pot to cook your pasta
6 oz of pasta or Pastina  any one you like
One 2 inch piece of Parmigiano Reggianno.  The end, back piece, cleaned and trimmed.  The back piece is harder (closest to the rind),  and is just in the soup pot for added flavor.

Tonight I made Version number 1 with chicken breasts.  A very small percentage of fat still remains on your chicken breast even if they are cleaned.  It was what I had on hand.  It still has wonderful flavor.

Bring your cleaned vegetables to a boil.  Add salt to the pot.  Once the vegetables are boiling, add your chicken pieces and your piece of Parmigiano.   Bring to a boil and simmer for 3 hours.  Your chicken will cook, come apart in your soup.  Discard any bones you see.   I like to strain my soup in a separate pot reserving as many chicken pieces in a separate plate. Set the chicken aside and shred.   Break 6 oz of spaghetti in tiny pieces.  Bring 4 cups of your broth to a boil and cook your pasta in your broth.  Cook till just under al dente as your pasta will continue to cook in your hot soup.   Shred some chicken over the top of your soup.    Serve hot in large soup bowls.  You may add a sprinkle of grated Parmgiano Reggianno if you like.

Version 2:
I learned this trick from a fabulous cook years ago on Public Television here in the States.   We have had great debates over it with my mother who insists there is only one way to make this soup.  I must admit, it works very well as it intensifies the color and flavor of your broth.
One roasting pan
Place an 8qt pasta pot filled with water on the stove to boil.
Follow the above recipe ingredients
Place your vegetable under the oven broiler  for 5 minutes.  Be careful your vegetables and chicken does not burn.  You just want a golden color.
Place your vegetables, chicken and all the juices from your roasting pan into your pot.  Bring to a simmer.  Add your 2 inch piece of Parmigiano and let simmer for 3 hours. Try either method and see which one you like.    Follow the above directions and serve.
Buon Appetito!

Pollo alla Valdostana (chicken breast rolls, from the region of Valle D'Aosta), Eggplant and zucchini trifolati (sauteed with garlic and parsley)

This fabulous recipe comes from a tiny region  that borders France on the North western corner of Italy. This chicken breast is served sometimes layered in proscuitto and cheese.  This version is my favorite way to make it. 
Ingredients for 4 servings
6 boneless chicken breasts pounded thin
6 sage leaves or 6 parsley leaves
6 slices of Prosciutto ham
6 slices of fontina cheese (any mild cheese will be fine)
4 tablespoons olive oil
1 cup of flour more or less in a plate  for dredging rolls before cooking

for the sauce
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon butter

Pound your chicken breasts out until nice and thin.  Keep you chicken breasts flat on a work surface.  Working one at a time, layer a piece of cheese, sage and prosciutto over each piece.  Carefully roll your chicken breast as tightly as possible. To ensure that its tight and stays that way, cut a piece of plastic wrap about twice the size of your roll.  Then, carefully and very tightly roll your plastic wrap around your newly formed chicken breast rolls.  Wrap and close the ends tightly.  Place in the refrigerator to firm up before cooking. These should be refrigerated at least 3 hours or overnight.  If you do not have time, you can always insert toothpicks to hold the roll together.  Be sure and remove your toothpicks before serving.

Preheat your oven to 350 bake
Heat your olive oil in a pan.  Carefully unwrap your plastic wrap from your chicken rolls.  You will notice that your rolls are staying together.  Carefully dredge your rolls in flour, shaking off excess.
Insert your chicken rolls into your pan.  Do not worry if your chicken rolls look crowded.  You will only need to turn them once while cooking.

Let cook approximately 5 minutes.  You will notice they will begin to turn golden as you turn them to cook.  Leave them in the pan for approximately 5 more minutes and place your pan in a preheated 350 degree oven.  Cook 45  minutes on bake depending on the thickness of your chicken breasts.  They should be about 3 inches in diameter.

Sauce:
Remove your chicken rolls from the pan and let rest 10 minutes before serving.
In the meantime, place your pan on medium heat on the stove, add your white wine, broth, butter, and let reduce for 5 minutes.  You will notice your sauce will thicken some.  Spoon it over your chicken breast rolls and serve with your side of Vegetables trifolati!

I served these today with sauteed (trifolati) vegetables from this mornings garden.  Vegetables that are trifolati are quickly sliced or diced, then sauteed in olive oil, garlic and parsley.  Fast, easy and flavorful! The perfect side item.
Ingredients
2 Japanese eggplants sliced thinly
2 medium zucchini sliced thinly
one clove of garlic
3 tablespoons of fresh parsley for garnish and to taste
3 tablespoons of Olive oil

In a colander place your sliced vegetables and salt them with one tablespoon of salt.  Let sit for 45 minutes.  Dry your vegetables with paper towels and set aside.  In a skillet, enough to accommodate your cut up vegetables heat 3 tablespoons olive oil to medium.  Carefully insert your cut up clove of garlic until fragrant (about 20 seconds), then insert your vegetables and cook for 5-6 minutes tossing lightly.  Do not worry if your vegetables begin to fall apart and get soft.  They are supposed to look that way.  Remove from heat, add crushed black pepper to taste and serve.  Salt is not necessary since some salt will remain on your vegetables prior to cooking. 
*** Special note:  If you do not like garlic you can substitute a shallot.  Use it in the same manner you would garlic.***

Veal Milanese (Cotolette alla Milanese)

I am not sure why there is such a need in this country to alter classic recipes.  What are we looking for?  Why are we trying to disguise our food?  All these sauces, creams covering up a great piece of meat.  At the cost of veal these days,  we should only be looking for one thing, taste. This is a simple dish and translates "in the style of Milan."   My mother would sprinkle a little Parmigiano Reggiano into the eggs instead of milk.  The Breadcrumbs would have such a wonderful flavor.  I actually do not.  A simple,  plain breadcrumb mixed with salt and pepper is all your need. Some fresh eggs, a sprinkling of salt and a short pan fry. The veal, with bone in, is sliced thin by my butcher,  so it cooks quickly and evenly. I don't like using scalloppine as it lacks flavor once its is cut away from the bone.  You don't want your veal submerged in oil while its cooking as it only takes minutes to cook. The veal should only have a good coating of breadcrumbs sticking to it.   A little lemon is all you need to finish this dish.  I served it with a simple salad and it was quite satisfying.  Buon Appetito.

Ingredients for 4 people

4 rib chops sliced thin, bone in.  (You might have to convince your butcher some that you need them thin.  No pounding out here.  they should look like thin steaks with rib attached).

2 eggs mixed with a tablespoon milk

1 teaspoon of salt in pepper in egg mixture

2 cups of fresh bread crumbs salted to taste

1/2 cup of vegetable oil (This veal cooks at a high temperature. Olive oil is not recommended).

Method:   Place your oil in a pan to medium high. Lightly salt and pepper your veal.  Sqeeze lemon juice over your veal and pat dry.   Dip your veal steaks into your egg mixture and then into the breadcrumbs.  Shake off excess.  Dip in hot oil.

  Cook for one minute on the first side and just under a minute on the flip side.  Remember the veal is very thin, and your bread crumbs will turn golden quickly.  Remove and drain on paper towels.  Serve warm with sliced lemon.  Buon Appetito

Pasta e Broccoli (2nd version)

This is a fine example on how minimal ingredients can yield a great result.  This dish, typical of the Puglia region of Italy is very familiar to so many of you here in the United States.  The "Andy Boy" variety out of California, is the variety of choice.  

Don't be intimidated by the anchovy.  You may use anchovy paste if you like however you will not get the best result as the paste breaks down a little two quickly.  Buy some good anchovies from Portugal.  They are inexpensive and last once they are opened.  The anchovy adds great flavor and disintegrates into the hot olive oil.  

I came across this special pasta (little Harmonica shapes),  from Puglia in a speciality food store here locally on sale.  For under $15 for the entire dish, a little goes a long way. 

Ingredients:

12 oz of dry pasta of your choice. (Spaghetti, Penne, etc)

1lb plus 1/2 lb of Andy Boy Broccoli (Broccoli rabe)

4 anchovy fillets (small) under oil

4 tablespoons of olive oil

3 cloves of garlic chopped

I tablespoon of salt for your water

1 pasta pot filled with 6 quarts of water.

1 teaspoon of baking soda

Method:

Put a 6 quarts of water in a pasta pot to boil.  Add 1 tablespoon of sea salt. 

Clean your Broccoli and drain.

Add your baking soda (addition of baking soda in your greens will help them remain bright green after they are cooked).

Boil for 10-12 minutes from the time your water comes back to a boil. 

Remove your Broccoli from the water.  Reserve your water in the pot.  You will be using this water to cook your pasta later. Add more water if necessary right to the pot.

In a large skillet,  heat your olive oil.  Add your garlic and after 10 seconds add your anchovy fillets.

 Your heat should be turned down some since the anchovy will sizzle when it hits the pan.  Slowly turn your heat up to medium and your anchovy will disintegrate into the oil, creating a lovely, fragrant aroma.  At this point add your drained Broccoli.  Be careful as it hits the pan.  Saute until all of your liquid has evaporated and your Broccoli has not quite stuck to the pan.  Set aside. 

Bring your water from which you cooked your Broccoli back to a boil.  There is no need to add anything. Cook your pasta until al dente.  Drain your pasta.  Toss and serve. Add more salt if you wish.   Buon Appetito

Lemon Ricotta Souffle (Souffle di Limoncello e Ricotta)

This is a wonderful standby dessert when you are looking for something light and delicate.  I needed to use up a huge container of ricotta. Letting almost nothing go to waste around here,  I had already prepared all the ravioli I needed for my pasta.  I had a few cups of Ricotta left and  noticed only several tablespoons of Limoncello left in a bottle.  What better way to use up what's left.   The combination is heavenly. This version is very old.  It's consistency is not typical souffle, but more like a bread pudding.  You can make it with flour too.  I used almond meal for texture.  Here is what you will need:

Ingredients:  1 cup plus one half cup Whole milk ricotta (drained)

1/2 cup plus two tablespoons sugar

5 tablespoons Limoncello

2 tablespoons lemon zest

6  /  5 oz ramekins

5 large egg whites

1/2 cup almond meal

Optional topping: Lemon glaze

Method:  Preheat oven to 350.  Prepare your ramekins by brushing the insides with butter and coating them with sugar.  Shake off the excess and set aside. 

In a bowl Mix your Ricotta, sugar, lemon zest, almond meal.  Set aside.  Whip your egg whites with a pinch of sugar to stiff peaks.   Add your egg whites to your mixture slowly, several tablespoons at a time and fold into your Ricotta mixture until everything is combined.

Line up your ramekins on a baking sheet.  Carefully pour your batter into your ramekins 3/4 full.  Bake in the oven for 30-35 minutes until your tops of your souffle are slighlty golden.  Cool slightly and serve.  You can even pour your favorite lemon glaze over it for added flavor.  Enjoy and Buon Appetito!

Pour into your ramekins and bake

Ready! Serve Warm!  Didn't even have a chance to pour some Limoncello glaze over them!  Coming soon!

Italian Cabbage soup (Zuppa di Cavoli)

I received a beautiful head of Storage cabbage in my Native Son Farm share last week.  The only time I ever think of cabbage is on St.Patrick's Day.  My mother would always make it her once a year event to make Corn Beef and Cabbage. I can still remember that distinctive smell all over the house.  No scented candles then, just lots of windows opened around the house and it was still Winter. 

  With Cabbage  in abundance this time of year, I thought who better to reference than my favorite Cooking teacher, Marcella Hazan.  Her Venetian style cabbage Soup is excellent and worth a try. It will have you running to the market to make more. This variation is very similar.   It's so good for you too.  I am going to make it my New Year's resolution to eat more cabbage.  I love the idea of cooking the cabbage ahead, sauteing it , reserving the liquid and cooking your rice in your liquid. I made it all on the same day.  If you do this you will need about 3 hours of time from start to finish.  You can cook your cabbage a day or two ahead and even saute several days ahead. On the day you want to serve, just heat and cook your rice right in your soup.

 Here is my version: Serves 6-8 people.

Ingredients:  One head of cabbage (Savoy, storage), cleaned, cut into large pieces 

Large pot, 8 quarts of water.  2 tablespoons of salt for the water.

12 oz of rice (Aborio or long grain)

1/2 cup of white wine or 2 tablespoons of red wine vinegar (I used white wine, as we always have it on hand).

3 cups of broth (meat, chicken or vegetable)

2 teaspoons garlic

2 tablespoons white onion (I like to use them as they turn slightly sweet when cooked).

1.  Cook your cabbage in plenty of boiling water.  Add your white wine or your vinegar to your boiling water and stir.  Continue to cook your cabbage until soft.  This should take about 2 hours or so.  Your liquid will be reduced to less than half.  Drain/ reserving about 3 cups of liquid.

2.  In a saute pan heat up 2 tablespoons of olive oil.  Saute your diced onion and garlic for about a minute until fragrant.  Add your cabbage and stir in med/low heat until your cabbage sticks just a little to the pan.  This should take no more than 5 minutes.  Add a teaspoon of salt and set aside to cool.

(You can make it up to this point several days ahead.  Store in the refrigerator/ separately from the reserved liquid).

3.  Heat up your broth and your reserved liquid in a pot large enough to hold your soup.

When it comes to a boil, add your rice. After about 5-7 minutes, Add your cabbage directly into the soup.   Continue to cook your rice until al dente on a slow simmer.  Your liquid will thicken some from the starch being released from the rice.  Serve in large bowls topped with Parmigiano Cheese if you like.  I had so much, I served it twice. Everyone loved it. Sprinkle some cooked, sliced carrots for added flavor and color. The second time I served it with some fresh Arugula. This addition, although minimal, added a nice a little bite to the soup.

Enjoy~Buon Appetito.

Red Wine Vinegar

Ingredients:  One, left over bottle of quality Red wine with alcohol content between 10-12 percent.

Price:  Betweeen $15-$20

It's worth the trouble if you have more than 1/4 of your wine left.

  Good wine makes great Vinegar.  Ever find yourself with left over wine in a bottle you just opened but couldn't finish?  This is a very general explanation. It is simple but still takes some degree of experience. Not sure why people choose to either place it in the back of the cabinet and forget about it, or they just pour it out.  Why? This is a nice idea for those of you who just don't plan on drinking it the next day.  In my case, we had opened up some rather expensive bottles of Turley that had already spoiled in storage. We carefully opened each bottle in the hope we would find one to drink.  We had some left in the second bottle  and decided to loosely cover it and place it in a cool, dry place. After 30 days, we checked it.  It was not sweet enough and it was decided it needed more time.  A week later it was ready.  

1.  Please make sure you are using a good bottle of quality red wine with alcohol content 10-12 percent.   It doesn't have to cost a fortune, but will not work with inexpensive varieties due to the additives  as they are processed for a mass market.   My rule of thumb is if you have spent more than 20 dollars on your bottle of red, and it's good enough to drink, well then, why pour away the leftover?

2.  Leave your  Red wine loosely covered in a cool dry place. Air must continue to be able to enter freely in order for your wine to turn into vinegar.  Here is some more information. 

http://www.popsci.com/diy/article/2008-12/making-vinegar-home

Special Note:  There are several ways to make vinegar at home in larger quantities.  This method only utilizes one  (left over in the original bottle), wine bottle at a time.  The advantage here is if you opened a costly bottle of Chianti, you will eventually have a rather expensive and delicious smaller bottle of Chianti vinegar. If you tried to buy Chianti vinegar, it would be quite costly to find.  You can continue to use it until finished.  Enjoy and Buon Appetito.

Italian Cooking Class Series to begin Feb. 4, 2012, 10am-1pm

If you are in the Tupelo, Mississippi area and would like to attend my Italian Cooking class series at Itawamba Community College,  please sign up as soon as possible.  Space is limited.  Hope to see you there!  Buon Appetito!http://www.iccms.edu/forms/wdt/ce_schedule.pdf
Auguri!
Barbara

Pizza Rustica

This is a lovely and delicious Pizza Rustica that is simple and easy to make. Traditionally made with Escarole and onion, I had no Escarole on hand as it is impossible to find here locally.  Native Son Farm had delivered some fabulous Bok Choy, which is a close second in texture and very similar to Escarole in flavor.  You will need a one pound bunch, give or take a little.  I always have Pizza Crust ready and waiting in my freezer.  I defrosted two balls of dough and let them rest to room temperature.

Step 1:

Clean your Bok Choy by thinning the stalks.  Set an 8 quart pasta pot on the stove filled with about 4 quarts of water. 

Add a teaspoon of Salt and a teaspoon of Baking soda.  (The baking soda will help retain your bright green color of your vegetable through the boiling process). Submerge your vegetables  underwater with a teaspoon of salt.  I let it rest 15 minutes submerged in water and gave it a good rinse.  Bring your water to a rolling boil and submerge your Bok Choy. 

Add another teaspoon of salt and let boil for 15 minutes.  Drain your vegetables and let cool.

STEP 2:

In a large skillet heat 3 tablespoons of olive oil.  Add 2 cloves of garlic chopped and saute until fragrant.  (You may also use Spanish onion if you like).  Add your cooked Bok choy and mix.  Let the liquid in the pan reduce until the Bok choy is almost sticking to the pan.  Add another teaspoon of salt and remove the pan from the heat.  Add one cup of Parmigiano Reggiano Cheese.  Set aside to cool while you get your crust ready.

Step 3: 

Heat your oven to 450 degrees/ bake

I use a pizza stone.  You must preheat your stone if you are using one.  It just takes a little practice, however a pizza pan or even cookie sheet will do.  You can make this in any shape you like.  You will need two crusts, top and bottom to help seal the contents of your pizza Rustica tight.

Roll out your dough into a circle.  Place on pizza stone in oven and cook for 10 minutes.  Your bottom crust needs to pre cook to prevent your pizza from becoming wet while cooked.

Roll out your dough

Pre Cook and do not worry if it's not perfect.  The crust you see hanging off the side, will disappear once you stuff your pizza and fold your ends over to help seel the crust.

STEP 4:

Remove your pizza crust that has been pre-baked carefully.  It will be very hot.  Place your vegetable mix into the middle of your crust and spread.  Place your uncooked crust over your vegetables and fold your ends over. 

Brush on some olive oil and place in oven.  Cook for 35-40 minutes until your crust is golden.  Remove from oven, slice and serve. Buon Appetito~!

Classic Pizza / Focaccia Crust

This Pizza Crust  recipe takes minimal effort just like the focaccia recipe.  Your food processor will be doing most of the work.  I never make it by hand.   This way I make it more often.  Give it a try! You will be glad you did.
1 teaspoon  plus 1/2  teaspoon yeast
3 cups unbleached flour (plus more for dusting, about 1/2 cup)
1 teaspoon salt
1 cup plus approx. 1/2 cup warm water
1 tablespoon olive oil
A pinch of sugar (optional)
Into a large bowl of your food processor, place your yeast.  Add 1/4 cup hot water (to the touch), and pulse twice.  Let sit and rest for a few minutes.  You will notice the water has bubbles.  Your yeast is activating.  Wait 5 minutes.  Add your salt, rest of your water and all of  your flour, a pinch of sugar.  Add your olive oil.   Mix until your flour comes together into a bowl.   It will look sticky.  If it is to sticky add some more flour a dusting at a time. This will take practice.   Your dough will come away from the blade into a ball form.  Let Rest just a few minutes and remove onto a flat surface.  Roll into a ball.  Add additional flour so your entire dough mixture comes together into a ball.   Place in a covered bowl in a dry place for 3-4 hours.   After this process you might notice it has increased in volume.  Pat down and Roll out onto a flat surface again and let rest 30 minutes into a log shape,  cover with plastic wrap.  At this point you can divide it in 3 pieces.  Roll it into a ball again by patting down the edges.  Wrap in loose plastic wrap for 30 minutes again.  If you are not  using them right away, slip them in the freezer.  They will look like mozzarella balls in plastic wrap.  Use within 30 days time.  The dough will come back to room temperature in a hurry and you can roll it out anytime.

ENJOY!

Nonno's Pasta e Patate

This is another classic dish you just should not live without during the winter months.  It translates to a classic Italian potato soup and is quite delicous.  You don't have to have very much fat in the pan to get good flavor.  My grandfather's favorite dish every friday night.  He was from Taranto (Puglia), and retired from the Ferrovie (train conductor for the railway).  He was a tall, thin, man considering his starchy diet. My grandmother made it for him quite often. 
  This dish was a family staple especially when Nonno would visit on Friday nights.  My mother always used white potatoes due to the fact that they break down very easily when cooked and could feed more than just a few people.
Today, this version utilizes small red potatoes.  I prefer to use red potatoes for  many reasons.  They tend to be less starchy, slightly sweeter when cooked and hold their shape so much better.  In the end, your plate is full and you actually eat less. Although, I must admit, I had a second helping. 
 This is very rustic.  Feel free to use white potatoes if you like.  It will not be pretty but it will still be delicious.
Ingredients:  Serves 4/ 6 oz bowls
10-12 small/med red potatoes
One large pasta pot to hold your soup
1/2 cup spanish onion diced
3 tablespoons olive oil
1 teaspoon diced garlic/ or leave the clove whole and remove it before serving
4 teaspoons of salt
1 teaspoons of pepper
one handful of parsely
One bay leaf (optional), remove before serving
1 cup of white wine
2 teaspoon of tomato paste

Method:
Into a bowl, peel your potatoes.  Set your potatoes into a bowl of cold water with one teaspoon of salt  and let rest for about 10 minutes. (The salt will help expell the additonal dirt away from the potato while it's under water).  Rinse and drain your potatoes and pat dry.  Set aside.

You will see some dirty water after draining your potatoes.

Into a pan large enough to accomodate your soup, heat your olive oil.
Add your onion and garlic and saute until fragrant.  Add your tomato paste and give it a stir until fragrant.  Add potatoes and mix until heated.  Add your salt, pepper and white wine.  Turn the heat up and let reduce.  Add your water.   Add approximately enough water to cover your potatoes by at least 2 inches.  Bring to a boil, lower the heat and set your lid ajar. Let cook for 45 minutes. 
Break your dried pasta (I used spaghetti) into several 3 inch pieces.  There is no science to it.  It doesn't have to be perfect.  It just has to be good.  You will only need about 4-6 ounces of pasta for this.  If you are like me, there is always a package with some left in the box to use.  This is the perfect excuse.

A special note about using dried pasta:    Please try to  use a "Made in Italy" product.  Most products with Italian names and made in the States are filled with plenty of starch. (If you must, watch your cooking time.  Many domestic products cook faster).   You can tell this by the way the water turns a solid white when you place the pasta into the water to cook.  A good quality pasta does not do this.  You will notice the water quickly change in color minimally when the dry pasta hits the boiling water. This just takes practice.

Cook your pasta for approximately 12 minutes right in your soup.  Turn up the heat just alittle and mix. Correct for salt.  Turn the heat off and let rest just a few minutes before serving.  Buon Appetito!

I sprinkled a little red pepper on top for color and taste~Buon Appetito!

Limoncello

Step 1

8-10 Organic Lemons.   Organic lemons tend to have thick skin with lots of oils.  Clean and dry your lemons.  In a bowl peel the skins away. Save your lemons for juice for another recipe.  You can extract the juice and freeze. You will not need any juice for this recipe. All the flavor comes from the peels.    Set aside your bowl of peelings.

1 large clean and sanitized mason jar (one liter size)
1 liter of Everclear or 100 proof vodka.  Everclear works best.  However due to laws in various states, the product isn't always available.  Do not be afraid of alcohol content as your end result will be diluted and your proof will drop considerably.
Place your lemon peels in a mason jar. Pour you everclear into your jar and close the lid tightly so no air can get in.
Place your jar in a cool/ dry place for approx 7 days.  By the end of your 7 days your jar may look a bit cloudy.  Your peels will look almost freeze dried.. Do not worry as this is a normal process of the oils being extracted from your peels.
Step 2
2 cups sugar
1 liter of spring water
On your stovetop prepare your sugar syrup.  Whisking gently combine until your sugar is dissolved and your water is clear.  Set aside to cool for one hour.
Step 3
 Add your sugar syrup to your mason jar with your peels.   Let sit 5 more days.
 Step 4
One large bowl covered with a strainer
For this process, you wlil need to strain your lemon liquid into your bowl.     This will ensure any debris that has been extracted from your lemon peels doesn't end up in your limoncello.
 Carefully pour your Limoncello into your bottle with tight  fitting lid.  At this point if you have used 100 proof vodka, you must refrigerate.  The product can no be kept in the freezer.  Your addition of sugar syrup will reduce your alcohol content.
If you have used Everclear, you may place in the freezer since your end result is above 85 proof.   Which ever way, keep cool before serving.
Pour into  chilled shot glasses~ garnish with lemon mint.
Enjoy~

Mussels con Peperoni~ (Mussels with Roasted red and Yellow Peppers)

I always keep Oven roasted red and yellow peppers on hand in the back of the cabinet.  I love being able to remind myself of a bountiful harvest left from summer, while in the winter months.  I jarred 12 jars in all, and already down to just a few.  I never make enough.  That is a future class.

TO ROAST THE PEPPERS:  I like to to char under the broiler.  Remove them carefully from the oven and set in a bowl to cool, cover with plastic wrap.  The trapping of the heat from the peppers will cause the skin of the peppers to come away from the meaty part of the pepper.  After 20 minutes time, remove the plastic wrap and carefully peel your peppers, discarding seeds.  Pat dry with paper towels.  Set them aside to finish cooling.   You can do this in advance, even by a few days and keep them ready to go in the refrigerator.  This summer we will be having a lesson in storing peppers, eggplants, artichokes, etc.  for future use.  For now, this is a great way to have fresh, oven roasted peppers in a hurry.   You can place them in a container covered in garlic and olive oil and some salt.  They never last more than a few days around here.  Great for sandwiches too.

This recipe serves 4-6 as an appetizer

This simple recipe calls for Black mussels with the shells on.  Although I am big advocate for "Fresh is best", when you live in Tupelo, Mississippi, some things are nearly impossible.  I came across these mussels frozen, from the North Atlantic.  They are excellent quality already cleaned and pre cooked and maintain great flavor in this dish.   Clean your mussels gently and quickly.   Set aside:
Ingredients: 3 cloves of garlic  diced
                   3 tablespoons olive oil
                   3 tablespoons parsley
                   2 pounds of black mussels
                   1 teaspoon pepper
                   1 teaspoon of salt
                   One cup of white wine

Into a large 12 inch frying pan, heat your oil on medium.  Add your garlic and saute for a minute until fragrant.  Add our mussels and saute.   Be sure your mussels are heated through and all opened.  Add your parsley.   Discard any that are unopened.  Add your salt and pepper.  Add your white wine and reduce.  Remove your mussels from the pan.  Remove the mussel itself from about half of the shells.  Discard the empty shells.  Add your remaining liquid into the bowl.  You should have a fair amount of liquid left after the reduction (about 1/3).  Set aside.  Wipe out any excess liquid from your pan.   In the same frying pan, add 2  more tablespoons of oil.  Slice your peppers.  One large red and yellow will do nicely for this dish.  Cut the pepper up length wise into small strips.

Special Note about fresh mussels:  Be sure and clean your mussels with a brush if you are using fresh.  Be sure and use cold water.  A pair of cooking gloves is a wonderful addition to your kitchen when cleaning fish is involved. Brush the dirt and sand away gently, being careful not to damage your mussels.   Dry them off quickly.  Heat your oil and put them in a pan.  Once your mussels heat into the pan, place a lid on the pan for just a minute.  Turn your heat down to low for a few minutes and add 1 cup of white wine.  Increase your heat to medium and place your lid back on the pan for a few minutes. The lid on the pan will trap the moisture and cause your mussels to open.   As your pan heats, your mussels will open.  This should take about 5-7 minutes in all.  Discard any un-opened mussels.   Reduce your liquid to 1/3 and follow the rest of the steps for this recipe.  Either way, it works very well.

One yellow, oven roasted Pepper
One red, oven roasted Pepper
2 tablespoons olive oil
2 tablespoons of garlic diced
3 tablespoons of parsley

 In the same frying pan, add 2  more tablespoons of oil.  Slice your peppers.  One large red and yellow will do nicely for this dish.  Cut the pepper up length wise into small strips.  Heat your olive oil and add your garlic.  Saute until fragrant.   Add your peppers and heat through.  At this point add your mussels back to the pan.  Gently mix and turn off the heat.  

This recipe will serve 4-6 for an appetizer.  You can serve it as a main course tossed with your favorite Pasta "Lunga" or long pasta such as Spaghetti, Linguine, etc.

Place 2 pieces of good crusty bread in the bottom of your bowls.  Spoon your mussels and peppers over your bread.  Top off with additional toasted Italian bread and sprinkle with Parsley.  Buon Appetito~

Chocolate Nutella cookies!

http://today.msnbc.msn.com/id/45807191/ns/today-food/t/bake-home-chef-winners-nutella-cookies/#.TwZmuNS0x2A

Happy New Year Everyone!  Buon Anno!
Ended the year winning the Home Chef Challenge over at the Today Show in New York City.  What a way to end 2011. 
Here is the link to the Today Show!
Buon Appetito!
More great  Italian Food coming soon!  Stay tuned!

Torta Caprese

 

When chocolate, almonds, eggs and butter come together, it can only mean one fabulous dessert.  This Torta is easy and simple to create.   I am all about traditional and  classic recipes and this one is no exception.  From the Island of Capri, off the Amalfi Coast, comes this wonderful dessert.  You might say my love for it is genetic.  My uncles had a Pastry shop on 116st street and 2nd avenue in Manhattan.  I can remember as a child my Grandmother Barbara on patrol in the window standing behind all those sweet treats.  We would arrive and she would fill our bag with sweet delights of all different varieties and give each of us a roll of pennies.  My family is from Vietri sul Mare, on the Amalfi Coast just across from the Island of Capri, where this decadent dessert originated.  My love for my Grandmother explains it all. Although she is no longer with us, this dessert brings to life such happy memories of days long ago.  I hope it does for all of you~ Buon Appetito~

Ingredients:

One 10 inch pan/ butter and line your pan with parchment

1 plus 1/2 cups melted and cooled unsalted butter

1 teaspoon almond extract or 2 tablespoon almond liquor

1 cup granulated sugar

4 eggs separated

10 oz semi sweet chocolate

10 oz blanched almonds

one rolling pin/ or one food processor

one dish towel

Melt your butter in a pan and cool.  Lay your almonds in a pan and set your oven to 200 degrees.  Heat for 3-4 minutes.  You will begin to smell your almonds.  This method helps the almonds release essential oils which will add wonderful flavor to your torta.  Set them aside to cool.   Wrap your cooled almonds and chocolate in your dish towel.  Use your rolling pin to brea your chocolate and almonds into small pieces.  You may use your food processor.   (Some recipes will tell you to melt your chocolate with your butter.  This is not recomended because your outcome will not be dense.  The classic method of preparation was all done by hand). Pour into bowl. Cream your eggs and sugar in another bowl.   Add your chocolate and almonds.  Whip your egg whites with a pinch of sugar till stiff.  Gently fold your egg whites into your batter.  Then pour into your pan.   Set your oven to 350 degrees and ba e  for 45-50 minutes.  Remove from oven and cool.  Turn over in a plate, remove parchment and decorate with powdered sugar.  Enjoy~

Standard whipped cream / one cup

Whip cold whipping cream in a chilled bowl with a pinch of sugar. I add a little drop of almond liquor to mine.  Serve on the side of your Torta Caprese.  Buon Appetito~