Easy Olive Bread/updated recipe

 Good Morning everyone! Why don't I post an updated recipe?  Well, why not? When my husband forgot to pick up olive bread at Trader Joes, my initial reaction was "turn the car around." No worries, we can make Ciabatta style bread at home again. Supermarkets are enjoying the sales, and we are enjoying the convenience. Did you know this is easy to make at home?  This olive bread will have you making it several times a week. It requires minimal effort and about 1/3 of a jar of Greek olives. I tend to be heavy handed with my olives, so if you sneak in a few extra, it will only make it more inviting. Enjoy!

Ingredients:

1package active dry yeast

3 cups flour

1-3/4 cup warm/hot water (enough to make the dough come together sticky)

1-1/2 teaspoons salt

1 tablespoon olive oil

1/2 cup pitted Kalmata olives in brine (drained)

Method:

Place the yeast into the bottom of a metal mixing bowl. Add 1/2 cup water/ warm-hot to the touch. Give it a mix until bubbly. Then, add your flour, salt, olive oil and begin to mix.  Add your remaining water a little at a time and mix with a fork. You can use your hands to until all the flour comes away from the pan and comes together.  Don't worry if its messy and sticky looking.  That is fine. Place to rest in your bowl for about an hour or two. Set aside.

When you return it should have doubled in size.  Divide it in half, and separate into two bowls. I made two oval shaped loaves one plain, the other olive.  For your olive bread, cut your olives into halves.  If you don't like large pieces like I do, cut them smaller.  It really doesn't matter, it's very forgiving.  Flatten your dough ball and add your olives folding over several times.  Let it rest for 30 minutes.

Warm your oven to 425 degrees/ bake. I place my LeCreuset pan diretly in the oven (empty to heat). I then remove it from the oven(be careful to use oven mitts). Place my dough ball directly into the pan I cut an x or a T across the top of my bread at times to help it expand while cooking, but it's not necessary. Cover with the lid and place gently back in the oven. Bake for 30 minutes covered.  Remove cover and finish to cook for 20 minutes.  Your bread should be golden on top. Gently remove from oven.  Let cool about 30 minutes before slicing.  Buon Appetito!

Special notes: 

The longer you leave your dough to rise, the more airy your finished product will be. So, the longer the better.  Mine came out a bit denser than I like it, however that was my fault since I was in a rush. It was delicious.

Follow the same cooking steps for plain bread omitting the olive step. Remember this recipe is divided in half. You can make a whole one provided your baking sheet or pan can hold the size or shape. If you are using a baking sheet, place a water bath underneath the bread.  If you are using a covered pot, remember this method traps the air inside, causing the bread to rise while cooking. It is not necessary to place water under the covered pot. 

Chocolate mascarpone Tart

Chocolate Mascarpone Tart

 Anyone who knows me, knows that I don't spend alot of time worried about desserts.  Most of the time after several courses of food, there is hardly any room. But to entertain our special guest, who loves chocolate, I struggled with finding something that would satisfy my need to make this in under 30 minutes and fulfill his chocolate fix all at the same time. I must say it was quite an accomplishment.  I almost gave up. How did something so easy turn into such a mess in my kitchen? I have no idea except to say that it was well worth it! 

Ingredients: 
pie pan with removable insert

3 cups oreo cookie crumbs or your favorite chocolate shortbread (you are making the crust)

8 tablespoons melted butter
8 oz of dark chocolate
3/4 cup sugar
1 1/2 cups whipping cream
2 teaspoons vanilla extract

1 mascarpone cheese (8 ounces)

sea salt sprinkle before serving (to taste)

Prepare your crust:  Mix 8 tablespoons butter with your cookie crumbs and flatten onto the pie plate coming up the sides.  It isn't necessary but does look nice. If you just have enough for the bottom, that will work too. Place in the freezer to set while you work on the rest. 

In a bowl combine your sugar, mascarpone and vanilla extract. In a separate bowl with a paddle attachment, mix about 3/4 cup whipping cream adding just a pinch of sugar, until stiff peaks form. Add your mascarpone combination and carefully fold until it's all incorporated.  I must admit, I became frustrated and turned the mixer on low and mixed.  The mixer tends to overmix and flatten, so don't give up. My concern was the sugar would not disolve, but it finally did. 

Carefully remove your tart crust from the freezer. I set mine in a sheet pan before placing in the freezer to avoid touching the pan and tilting it by accident. I can't tell you how many times I dropped something tonight but I was determined!  

Carefully place (use a spatula), your mascarpone mixture into your pie plate.  Place back in freezer for one hour. 

After the hour has past, place the remaining 3/4 of whipping cream into a pan and heat to a simmer for a few minutes.  In another pan, place your broken chocolate pieces.  Carefully pour your hot mixture onto your chocolate and mix until your chocolate melts and becomes glossy and shiny.  If you would like to do this in the microwave that is fine. I do not like using it, but I certainly understand it's ease of use.  It's your preference. 

Let your Ganache (yes, you have now made Ganache), rest and cool a few minutes. Remove your tart from the freezer and carefully pour your chocolate ganache over your mascarpone. Carefully spread or tilt your plate so the chocolate ganache spreads. I'll add more pictures when I do this again. 

Carefully place your tart back in the freezer. I placed the tart in the refrigerator in the morning and it was perfect after dinner. This will be fine up to 3 days in the refrigerator. I bet it won't last that long  Sprinkle a little course salt just before serving. The salt complements the dark chocolate.

Buon Appetito! 

WARNING!  

You will be back for a second piece. 

Eggplant Parmigiana (Version 1)

Eggplant Parmigiana (Version 1)

I am not sure why this dish always stirs excitement.  Maybe it's those childhood memories of mom frying in the kitchen and coming downstairs and sneaking a piece as she was frying. The intense smell could melt the wallpaper off the walls.  I have fond memories of my younger brother and I getting into quite a bit of trouble sneaking some as mom was frying. My mom would always say "Stop eating, or there won't be enough for the Parmigiana!"  There was always enough.  I think she would secretly hide some in the oven to be sure there was enough.  The smell of this cooking in the oven makes me a child again.  Thank goodness, since I am having a milestone birthday this year so it's good to feel young! 

For this recipe you will need:

2 firm eggplant

salt

several flat plates

2 plates for dredging your eggplants

3 cups of sauce (meat or vegetarian, made ahead)

2 cups of mozzarella

1 cup Parmigiana Reggiano

A deep baking dish 11x13

Be sure and purchase eggplants that are firm.  Remember to slice thin, but not to thin, sprinkle with salt and set with paper towels in between the layers.  It doesn't matter how fresh they are, eggplants under salt will always draw out the bitterness of the eggplant. 

After a few hours wipe the eggplants with paper towels and set the slices on a clean dish. You will notice lots of water naturally coming away from the eggplants. Be sure and dry the eggplants thoroughly.

Place two dishes (deep), one with 2 eggs and the other with all purpose flour

Place some sunflower/ olive oil (combination), into a wide frying pan and set the heat to medium.

Pass the eggplant in the egg, then pass in the flour.  Make sure the eggplants are well coated. 

Carefully drop them in the hot oil.  They will turn golden fast.  Turn them over for a minute or two.  Then place on a paper towel to drain and cool.

After they are all fried. Set them aside.

Your tomato sauce should be ready ahead (I keep several differenct sauces in the freezer ready for times like this).

Then, alittle sauce in the bottom of your baking dish, some eggplants, cheese, parmigiano Reggiano and repeat the process (much like a lasagna). Keep going until you get to the top.  Leave a 1/10 of an inch so you leave room for your dish to expand while the cheese melts as it cooks. 

Place covered in a 350F degree oven for 20 minutes on bake/convection.  Uncover until the cheese turns golden and melts on top thoroughly (About 10 minutes).

Be sure and have plenty of crusty bread alongside.

I think I'll eat this all by myself (just kidding)!  It's hard to resist! 

Special Note:  You will need at least 5-6 eggs as the eggplants will absorb the egg quickly before frying. Don't panic, just enjoy!! Buon Appetito! 

Lazy Lasagna

Happy New Year Everyone!  This recipe started out with good intentions. The intention to make a sheet pan lasagna that I had watched various cooks make over and over again on the internet.  So much of what I had reviewed was excessive.  You don't need alot of ingredients to make something delicious.  I also didn't like the idea of cooking pasta in a metal dish. The acid from your tomato sauce along with the quality of your pan could bring on a chemical reaction, causing the taste of your lasagna to change. I am sure my chemists friends out there would agree.  Use a glass dish. I also only had one guest for dinner this New Year's Day. I wasn't interested in making a pan for a weeks' worth of leftovers. So here we go. 

- glass baking dish (medium size)

- half a pound of lasagna pasta (broken into 3 inch pieces) You should get 3 pieces out of each noodle. Do not use the no boil Lasagna. 

- 2 cups of sauce (I made a quick sauce with 2 links of italian sausage, sofrito of onion, celery, carrot and garlic and 2 cups of peeled tomato), I also like to  keep some ready made in the freezer.

 - 1 cup Parmigiano Reggiano cheese

- 2 cups mozzarella (plus more if you like)

6- 2 cups sautéed spinach (frozen variety, drained, sauted with several tablespoons of olive oil and garlic)

- 1 cup of ricotta (whole milk is better)

Method:

Place a large pasta pot on the stove to a rolling boil.  Cook your pasta noodles for 6-7 minutes (extra al dente). Have all your ingredients ready to assemble.  I buttered my baking dish to keep my pasta from sticking to the pan later. I had a large bowl ready to mix everything together. Simply reserve some cooking water (about a 1/3 of a cup and set aside), just in case you need it later. Make sure your pasta sauce is warm too. Drain your pasta, then add the sauce, cheese, mozzarella and mix. You can mix in alittle reserved cooking water here to thin out your sauce if you like. Save you ricotta and spinach to spoon and spread on top.  I 'll admit it .  I used extra mozzarella on top. You can now store it overnight in the refrigerator if you like covered in foil. Place your Lazy Lasagna into a preheated 350 degree oven for 20 minutes covered well with foil.  Remove the foil and cook for about 20 minutes more until everything is melted and slightly crispy on top.  Let rest 10 minutes before serving.  If you cut it while it's super hot it will fall apart, so be patient. Good things come to those who wait!  Buon Appetito!  Saluti, Barbara 

*** special note:  Please don't call sauce "marinara." Marinara means someone who sails in Italian therefore referring to the sea or fish. If you ask for marinara sauce in a proper italian restaurant in Italy, you will get a fish based sauce.  This is a meat based sauce made with sausage. There must be some history behind why here in the states that is what you hear people say when referring to sauce both in restaurants and by cooks.  Quite frankly, I would like to forget it. Whatever you call it, remember to call it delicious and as always made with love, just don't call it marinara.  

 

NYC BAGELS IN A MISSISSIPPI KITCHEN

NYC BAGELS

I apologize to my fans as it's been so long since I wrote a post. Why do I feel like I am in 2nd grade again and at the confessional?  There has been lots going on, like in every household. The ongoing care of my mother, who has since moved in.  My son is about to be a college graduate. I have been teaching 2nd grade and they have been keeping me on my toes! I am thrilled to tell you that I am dedicated to returning, and what better way, than this post. 

Bagels bring back so many memories, even for this Italian. I recall a conversation I had with my mother in law once, that Italians really shouldn't make anything American like American style breads, bagels and American style cakes. Why? They seem to have this aversion to salt in cakes and breads. They should stick to what they do best, Italian cakes, breads and pastries. Being Italian American, I thought I would have a chance at getting this right. 

 I woke up on a mission. I just wasn't going to let these frozen bagels get to me. After careful research on the subject, I felt determined to take this mission on.  How can I make a NYC bagel in a Mississippi kitchen? I carefully tested, researched, and I have finally found the malty taste, along with the desired crispy texture on the outside of the bagel.  Something was missing.  I tested again and added more salt. Yes, it's all about the right amount of salt for this Italian American.

Finally, perfection. The only other complication?  How to store? After more testing, I found that placing the cooled bagels in plastic freezer bags, was the best alternative. I wrapped the frozen bagels in foil before placing them in an oven to warm up. What a wonderful surprise - perfection.  

For those of you missing this little piece of heaven and who are fed up with store bought "Fresh" and "Frozen" bagels give it a try. You will be pleasantly surprised.  I have never seen 3 people eat 15 bagels so quickly.  I will probably have to hide them. Buon Appetito! 

Barbara

INGREDIENTS:

1. 4 cups unbleached bread flour. 

2. 1 packet 1/4 ounce instant yeast. 

3. 2 cups of warm water (not hot to the touch)

4. 1 leveled tablespoon brown sugar 

5. 2 tablespoons olive oil

6. 2 leveled teaspoons of salt. 

7. egg wash/ 1 egg/ 2 tablespoons of water. 

METHOD:

1. In a bowl of a standing mixer, place your yeast.  Carefully add your flour and mix on low for about 30 seconds. You just want your yeast evenly distributed into the flour (dry).

2. In a bowl combine your water, oil and sugar.  Sugar does not have to dissolve.  

3. With the standing mixer on low add your liquid.  Once you have added all your liquid, add your salt, and  adjust your mixer speed to medium and mix until the dough forms a ball and the sides of the bowl look clean If you are finding your dough to dry, add a few drops of water, a little at a time. You want your dough to bounce back when you poke it with your thumb when you are finished. You do not want it to soft and sticky or to dry. 

4. Once it's all combined, form it into a ball on your countertop. Cover for 30 minutes to let rest and rise. If you are using regular yeast, you will have to wait for 2 hours.  This is fine, and will not affect the overall taste of the bagel.

5. Line three large baking pans with parchment paper. Place a large pot of water to boil with a tablespoon of salt. 

6. Divide your dough into small balls.  Let rest for about 5 minutes. You should get about 15 rounds in preparation to form your bagel

7. To form your bagels flatten into a circle. Be sure not to flatten to much. Flatten to about 1/8 of an inch. Then, poke your thumb through the center and roll the bagel around your thumb (it's even easier if you place your thumb into some dry flour ahead of time), to help evenly distribute the dough to form the bagel. Cover with plastic wrap and let rest. 

8. Place your oven at 425F bake or 390F convection bake.  Keep in mind that if your using convection, they will cook faster. So cut the cooking time back.

9. When your water comes to hard boil, carefully place your bagels 3 at a time into your water. They will float.Turn them over around 30 seconds.  You will notice they will float up some.  If you leave thm longer to boil, be sure and get them out at one minute. You don't want them soggy. This boiling will help give your bagel a crispy outside when baking. 

1O. Let them rest 10 minutes. Brush with egg wash. (see note at bottom about toppings),  place in the oven for 20-25 minutes.

11. At about the 15 minute mark, turn them over and complete cooking. It's not necessary to turn them over, however I like my bags crunchy all the way around.

12. Take them out of the oven to cool.  When they are all cooled, place them in freezer bags and into the freezer. 

13.  I warmed mine up today by wrapping in foil.  They were even better! Pass the butter and cream cheese please! Buon Appetito!

Special Note: If you want to make bagels other than plain, place your topping (onion, everything, poppyseed, etc.), on the bagel after your egg wash.  This will help them stick to the bagel.  You will need to turn them over while cooking so the onion doesn't burn at the top. 

Stuffed olives (Version 2)

Olives are a wonderful snack right out of the jar.  I decided it was time to stuff some,  since I hadn't done so in so long.   Having two sausage links left from Sunday (cooked and drained), help convince me we needed to replenish the inventory in the freezer. Buon Appetito!  I made about 35, because a little goes a long way.  I only allowed my husband 8.  The rest is hidden in the freezer.  Lets see how long they last.

Ingredients:  For the stuffing
2 jars of spanish olives 
If they are stuffed in any way, use a sharp knife and individually remove the stuffing.  Drain and let sit a few hours if you can.   Otherwise, use a paper towel and dry them as well as you can. 

2 tablespoons olive oil (heated on low in a pan)
2 sausage links, peeled, broken into tiny pieces, cooked and drained
2 tablespoon onion diced  ( I use spanish onion)
1 pinch of ground nutmeg (about a dime size in your hand)
3 parsley leaves
A good grating of lemon zest (about a quarter size in your hand)
1 egg
2 tablespoons of Parmigiano Reggiano Cheese
Pinch of ground pepper
(SALT IS NOT NECESSARY AS THE OLIVES ARE ALREADY SOMEWHAT SALTY HAVING BEEN SUBMERGED IN BRINE)

For the crust:
1 egg (mixed in a dish)
1-2 cups of plain bread crumbs ( I despise using flavored breadcrumbs), in a dish
I cup of flour spread onto a plate

Method: 1 (the quickest way)
My sausages were already cooked and drained.  (These were cooked in the 2 tablespoons olive oil).

I put all of my ingredients into a food processor and mixed until it formed a thick paste.  Touch the mixture with your finger to see if it's pliable and has come together.  Much like a meatball, you should be able to handle it without it getting all over you.


Place your finger and pop the olive open.  It will break, stop worrying, its going to be fine.  You can easily mold its shape back into a round shape.  Just roll it in your hand. Place it in a dish and move on until all your olives are stuffed. Remember that good things, take time in the kitchen. I keep my glass wine nearby (hehehe). 

Lastly, place your olive in flour and roll in your had again.   Then pass in egg, and breadcrumbs. Place in a plate with additional breadcrumbs on the bottom so nothing sticks. 

After your all finished, place in the refrigerator set.  They will firm up. 

 At this point, you can freeze what you like and cook the rest.  Slip some into some hot oil. I use sunflower oil as it gives it a nice golden color, and if the oil gets hot, doesn't burn quite so easily. It also has a nice light taste and leaves your olive with a golden crunch. 
Sprinkle some lemon zest and pile them high.  They will be gone in a flash. Enjoy!  Buon Appetito!  

Special note:  If you need to cook your sausage, add your onion first and then your sausage to the pan.   It is not necessary to cook the onion ahead, since the onion will cook when you fry.  Whichever way you choose, it will work.   

Creme of Celery soup (Crema di Cedano)

Buon Giorno!  It's been a long time since I have sat down and blogged about cooking.  Life has changed somewhat throughout these past years even for me, but one thing is always constant, food.  Not just any food, but comfort food.  Food that reminds us of our childhood.   My mother could make a whole new meal out of leftovers (my dad didn't have to know).   I am sure your mother did too.  We didn't complain, we just heard our names called and came running to the table.  It was time to eat.  
Today, given the horrors of this  pandemic that has altered our lives forever, we find ourselves looking for things to do, suffering through what to cook.   Why not cook?   Why not plant a small garden?  If you are like some of my friends, living in an apartment, find a window, and plant a seed.  Watching that seed grow gives us hope.  Hope that there will soon be a cure for the horrors of Covid-19. Although we know our lives will never be the same, hope that our lives will find peace again. 
For now, be distracted, set that table, and sit down and share.  Perhaps in some strange way, life is telling us to lift our heads and see the beauty around us. May peace be with you all.   Buon Appetito! Barbara

Version 1: Makes 6 small bowls or 4 pasta bowls of soup

Creme of Celery soup ( Day 1)
1 bunch of Organic Celery (although I have successfully grown green house celery available in all markets) Bottom remove placed in water for rooting. Stems and leaves cut in small cubes and placed in bowl.
1 onion chopped fine
1 potato (medium in size, butter potato or yellow potato) cubed
2 tablespoons of good extra virgin olive oil
1/4 cup broth (whatever you have on hand)

Method:  
Heat oil in pan on medium.  Gently place onion in pan until fragrant and clear.   Add celery and potato and cook until soft.  This will take up to 10 minutes on low.   If the vegetables are sticking, your heat is to high.  Add some broth and let it cook away.   Set aside and cool before placing it in a container in the refrigerator overnight.

Day 2:
Ingredients:
2 tablespoons butter
1 cup of half and half or creme
Blender 
Pinch of salt and pepper to taste
1 cup of broth 


Method:  Add butter to a large enough pan to accommodate your soup and heat on low.  Add your celery mixture and mix and coat well.  Cook for a few minutes and add all of your liquids to the pan. 

Continue cooking slowly as your soup should reduce by about a 1/4.   Set aside and cool.  When cool enough to handle, place in blender and puree until smooth.  It will be quite thick.  

 Ladle into bowls and serve.  It will have a beautiful greenish color.  If it isn't bright enough, add a spinach leaf to and puree to brighten up.  This can also be served warm rather than hot.  You can even place a spoonful of plain greek yogurt on top or sour cream or serve just as is.  
Don't forget to plant that celery bottom in a vase or in your backyard.  You will have flavorful celery all Summer long.  Remember, let nothing go to waste.  Stay well and stay strong!  

Buon Appetito! 

Risotto con Asparagi (Risotto with Asparagus)

One should never assume anything.   I must admit, I hadn't been on blogger in a while.   I thought for sure I had covered everything over the years, but apparently I may be losing my mind.  Nothing new here.  This is so simple,  I probably thought you would by now know how and just could not bare another person reciting a recipe that's all been done before.   Not true.  The truth is today's cooks are the ones who have lost their minds.  They are making simple food complicated.  No reason for that.   I am here to set the record straight. Welcome back everyone!     Buon Appetito!

Serves 2-4 depending on your pasta plates.
One cup risotto rice Aborio/ rinsed.
3-4 cups vegetable broth (include the water you cooked your asparagus in)
2 teaspoons of salt (for the rice)
1 teaspoon of salt for your asparagus
1 teaspoon of pepper
One white onion chopped (about 1/2 cup)
One clove garlic minced.
2 tablespoons olive oil
2 tablespoons butter
1/2 cup white wine.
a handful of parsley
grated Parmesan cheese to taste.

Method:  Trim about a pound of Asparagus.  Cut and discard the woodsy tips.   Slice the pretty tips off and set aside. In a  medium pan, cover the asparagus (without the tips), with water and bring to a boil for about 5 minutes.   The asparagus should still be bright green but somewhat tender.   Drain and reserve the water.  Cut the asparagus into small pieces and set aside.    In a large stainless pan that is flat with a slight lip on it (like a wide frying pan),  heat your oil and melt one tablespoons of butter on medium/low.
Add your onion and saute'
When your onion turns fragrant (not colored), add your garlic, and  asparagus (without the tips). Roll the asparagus around the pan for about 2 minutes.   Remove the asparagus from the pan and set aside.  Add the rice, and mix. Keep your heat on medium/ low.
When your rice is slightly sticking to the pan, add your white wine slowly.   Mix your rice until somewhat dry again and begin adding your liquid (water from the asparagus first, then your broth), a little at a time.  At each addition be sure and mix your rice with a wooden spoon.  It's important to keep turning and mixing your rice slowly during the cooking process as it will enable the starches to be released from the rice and create a creamy consistency.
Keep cooking adding more liquid until the rice is almost cooked. Add your final liquid addition and at that time, add your tips and reserved asapargus ends that have been precooked.  The tips cook faster, which is why we add them now.  The ends require that additional cooking, which is why we pre cook those ends.  Add your remaining tablespoon of butter.      It should take around 15 minutes or so.  Remember the rice will continue to cook as it cools down.  At this point the rice should rest at the 20 minute mark.  Remove it from the fire, and set aside to cool.  Serve in wide pasta plates as it will need to aerate to continue to cool and expand.  Add your parmesan cheese and some parsley and serve.  Add additional salt and pepper to taste.   Buon Appetito!

Savory Taralli (Puglia Region, cookies)

These delicious Savory Taralli can be made up in a hurry. Who does not remember growing up with these cookies during Holiday time?  With a little practice, they can be ready in an hour.  A few simple ingredients is all you need. This recipe can be made in several ways.  The sweetened version is the most common here in the States, typically made during holiday time.  

 Had lots of fun this past month with Mom around.  She hadn't made these in so many years.  Her mother made these typically around Easter time, so we did too.  Thank you to the Academia Barilla cooking School in Parma, Italy  for their video recipe and

reminding us all that Traditions are a very important part of today's kitchen and should remain that way. 

http://www.academiabarilla.com/italian-recipes/bread-focaccia-pizzas-1/taralli-1.aspx

Here is my variation. 

I used the food Processor.   Traditionally made by hand and still made my hand today.  So don't worry if you don't have a food processor.  Will take some extra kneading.

Recipe:  Makes about 2 dozen or so

16 oz of unbleached flour

1/2 cup white wine

1/2 cup extra virgin olive oil

teaspoon of salt

2 teaspoons of dried fennel (one teaspoon per cup of flour)

(Optional teaspoon of black pepper)

Method:

In the food processor or standing mixer, combine all the above ingredients.   Mix for a few minutes until your dough begins to come together.   There will be crumbs.  Place onto a board  or counter and combine into a ball.   Wrap in plastic wrap and let rest approximately 15 mintues to 20 minutes.

Line 2 baking pans with Parchment paper.  (A kitchen towel will not work well as lint may be an issue while your taralli are draining).

Cut a small piece of dough off and roll out.  It will be oily some.  Do not worry.  You need it pliable and workable.  If it's to dry, add some warm water to your hands.  You can roll out between your hands if that works.  Working quickly, roll out your Taralli in a a tubular fashion.   Then wrap in a circle and tuck the ends under and pinch.

In the meantime, put a pasta pot of Water to boil.  Add a tablespoon of salt to the water.  When the water comes to a hard boil, carefully drop your Taralli into the water for a few minutes.  This cooking method, plumps up your Taralli and helps to give them that beautiful shine when they are done, as they will dry out in the oven.

After a few minutes, they will rise to the top.   Carefully remove to a parchment lined baking sheet.   Transfer them again to a dry Parchment lined baking sheet.  You don't want to use a towel as you don't want lint all over your Taralli.  Don't drain them in a colander as they might stick together.  This is the safest way to do it. 

Preheat your oven to 365 degrees bake.  If you are using convection, plese lower your oven accordingly.   Bake in the oven for 30 minutes.  Don't worry if they are not all exactly the same size.  They will still require the same cooking time.

They will be a light golden brown.  Your kitchen will smell like fennel, an added bonus.  Buon Appetito!

They won't last!!!   Serve before dinner or as a snack.   Traditionally, these savory treats were dipped in a glass of wine and eaten.   Buon Appetito!

Pasta con Le Vongole (Pasta with white clam sauce)

                           

This is my favorite Italian recipe.  I don't know why its always the first thing I order upon my arrival in Italy.   I normally do not make this dish here in Mississippi as fresh clams are not available.    Recently, frozen clams from Goose Point, WA, showed up in the freezer section of our local supermarket.   I must admit, I was temporarily intrigued.  The skeptic that I am walked on by.   While I was standing in the check out line,  I realized that I just had to give them a try.   To my surpirse,  they were delicious.  Fresh and fragrant, I couldn't believe something so delicious came out of a freezer.   They are flash frozen when caught.   The incredible flavor reminded me of sitting at one of my favorite Trattoria's in Rome, Italy enjoying this dish.   Hard to believe here in Tupelo, MS,  this comes in a close second!

Ingredients for 6 people
2 packages baby clams ( goose point, little necks etc.),   (Butter discarded from package), approx. 2 pounds, Rinsed with some fresh water.  Pat dry with some paper towels and leave to drain in sink
4-5 cloves of garlic minced (Fresh, please do not use the jar variety)
1/4 cup extra virgin olive oil
1 teaspoon red pepper flakes (optional)
1 cup white wine
1/2 cup minced parsley plus scant handful for garnish
salt and pepper to taste.
Additional 2 tablespoons salt for your pasta water
1 pound spaghetti or linguine cooked just before al dente ( About 7 minutes)

Into a skillet, large enough to fit your pasta, warm your olive oil.  It should be almost hot to touch.   Carefully saute your garlic until fragrant.   Add your clams, quick saute.   Add 2 teaspoons of salt and pepper to taste.  Keep cooking for 5-7 minutes on medium-high.   At this point, lower your heat some, add your white wine.   Raise your heat back up to medium-high and let reduce by half.     Set aside. In the meantime put your water to boil.  Cook your spaghetti or linguine until just before al dente.   Drain  and place in your skillet and raise the heat again.  Your liquid remaining in your pan from your clams will help continue to cook your pasta along and  give it fantastic flavor.  Garnish with parsley  and serve.  Garnish your plates with additional Parsley and additional olive oil.

*Please note:  If you find these clams in your local freezer they are almost always pre-cooked.   Your clams will look partially opened.  They will continue to open while you are cooking this dish.   If you are using fresh,  which is ideal for this dish, place your lid on your pan immediately and let steam open your clams.  The clam shells will extract additional liquid while cooking.     After about 3-5 minutes, remove your lid,   Add your wine and continue to reduce.  Remove some of your empty  clam shells and  Add 2 teaspoons of salt, pepper to taste).   Keep reducing.  Follow directions above for serving.   Discard any un-opened clams~ Buon Appetito