Chocolate Nutella Cookies

Thank you so much for your support.  Please check Today Food in the coming days for the official announcement~ I will be posting it for sure.  I am so excited.
Who Knew that after 20 years of making this cookie, it would get some recognition?  Good things come to those who wait!  Had so much fun!  Happy New Year Everyone~ Buon Anno!  So much more coming soon in 2012.  ~ Auguri!

Chocolate Nutella Cookies

I received an email from my contact at Today Food.  If you are having trouble and getting an error message while voting and sharing,  it could be your browser.  Only one vote per day. Voting is open to everyone around the world!   Please Vote through December 26.  Barbara Giacometti's, Chocolate Nutella cookies.  Thank you and Happy Holidays to all~Buon Natale!  Merry Christmas!

Very Exciting news! I am overwhelmed with the outpouring of support by all of my friends at Sunday at the Giacometti's.  So sweet of each and every one of you. http://www.facebook.com/todayfood?sk=app_203215029715450  My recipe has been chosen as a contender on Today Food, Home chef challenge.  Please Vote for me, Barbara Giacometti!  Happy Holidays everyone!  You can vote and share everyday.  Voting closes December 26~ Thank you!  Buon Appetito.

Nutella cookies~
I can't believe how much excitement these cookies have stirred up. They are so good.  I bet there is not a jar of Nutella in the supermarkets for miles.  I hope this recipe brings you as much joy as it has brought us.  Buon Appetito.

INGREDIENTS:
1 Cup plus 1/2 cup unbleached flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter unsalted (one stick)
1/2 cup regular sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon hazelnut extract (If you can not find Hazelnut extract, increase your vanilla by only 1/2 teaspoon)
1/3 milk
1/3 Nutella
1/4 cup of flour spread in a plate, for coating  hands  so your mixture won't stick to your hands.  (Lightly pat your hands in the flour and dust away before  handling your cookie dough).

Into your bowl sift together all your dry ingredients.  Set aside. 
Into another bowl of an electric mixer cream together you butter and sugar, add your extract.  Add your dry ingredients a little at a time. Add about half way, add your milk.  Continue with the rest of your dry ingredients.  Add your Nutella last.   It will come together like a thick paste.  Cover with your plastic wrap. Place in your refrigerator for 15-20 minutes.
Remove your bowl from the refrigerator. Preheat your oven at 325- bake.   Place some flour into your plate. Coat your hands with flour.  Shape your cookies.  Spoon some of your mixture (About 2 inches)  into your hand and shape into a ball. Place on parchment lined baking sheet 2 inches apart.  

Using a bottom of a drinking glass, dip the bottom into the flour and dust off the access. Flatten your cookie dough on your baking sheet.  Your cookies should not stick to the bottom of your glass.  If it does, gently peel it away and place back on your pan.   You can dust away the access flour, or simply turn your cookie over on the baking sheet to the darker side.
Bake in oven for 10-12 minutes.  I took them out right at 10 minutes.  Place on wire rack to cool.. Buon  Appetito.
P.S.  Wait till you see my Nutella Ice cream Sandwiches!~ Enjoy and Buon Appetito.


HELPFUL HINTS:

If you are finding the cookie dough to dry and its not coming together when rolling in your hands, add a few drops of plain sparkling water and... mix. It should look thick and feel that way due to the addition of brown sugar. The brown sugar gives it that nice crackling effect across the top of the cookie. The sparlkling water gives the cookie that added lift while baking. I often times will add sparkling water instead of regular water to my cakes~ Hope this is helpful. Enjoy~

Sunday At the Giacometti's: Chocolate Nutella Cookies

Sunday At the Giacometti's: Chocolate Nutella Cookies

Alfredo's Creme Caramel

Not sure what got into my husband tonight.  Felt compelled to share with me what he always has at his favorite Trattoria, "La Sora Pia" in Rome, Italy.  The Italian Creme Caramel (actually a French version served in Rome),  is slightly different than any version I have ever seen or had here in the States.  This version uses eggs and whipping creme as its base. I went to bed and left my husband in the kitchen.  I should have taken a picture of this in progress, but didn't want to scare anyone.  The kitchen was covered in sugar. I went to bed.  Not sure what exactly happened, but it turned out delicious.  Some things are better left a mystery.  Woke up to a clean kitchen!  Not a bad idea on occasion, right?
Ingredients:
6 ramekins
large baking dish to hold the 6 ramekins in a water bath while baking
1 plus 1/2 teaspoon vanilla extract
5 ounces of whipping cream
16 ounces  of fresh whole milk
4 eggs plus one egg yolk
1/2 cup plus 2 tablespoons  of sugar for the liquid
4/5 of a cup of sugar  for the Caramel

Melt the sugar under low heat and stir.  It will slowly become clear and light golden.  Pour into ramekins, and swirl and set aside.  Coat the ramekins completely on the bottom. Set aside. Make sure you do not burn the sugar.  You must be patient. ( If you burn it, throw it away outside as it will harden in your pipes if you pour it down your kitchen drain).
Into a saucepan on medium heat combine your whipping cream and milk to almost a boil.  Turn it off and set aside. Remove any film you see buy spooning it off, or passing it through a sieve.  Add your vanilla.  Slowly mix into another bowl your remaining sugar and eggs.   Mix the milk and egg mixture together.  Pour into your prepared ramekins. Pour hot water into the base of your baking dish about 1/3 high. This will ensure even cooking.  Place in the oven at 350 degrees for 50 minutes.  Remove from the oven and let cool. Refrigerate.  When you are getting ready to serve, dip the base of the ramekin in hot water for just a few seconds.  Cut them around the edge and invert them onto a plate and serve.  They should slip out.  Your caramel should drip out on top of you Creme Caramel.   Buon Appetito~

Happy Thanksgiving Everyone!

There is nothing more inviting on Thanksgiving day then the smell of Turkey cooking in the oven.  This year, with no particular plans, we decided on a quick trip to Orlando, Florida, about a 10 hour car ride from Tupelo, Mississippi.  Not wanting to miss out on the day, we decided to celebrate last night, with good friends here at home.  What a wonderful night.
I cooked the Turkey to be ready early afternoon. The trick to a great turkey is sufficient rest time.  I can remember sneaking a taste of it hot out of the oven growing up, but why spoil the surprise. 
My mother, being Italian, had to put an Italian spin on an American Classic.  So why not? The cavity was filled with sausage and bread stuffing and we all lived to tell about it.  This year, I elected to make two stuffing's.  To satisfy every one's palate.  What transpired was a succulent Turkey, filled with flavor.  Just couldn't wait to get to the table. 
Ingredients for the Turkey.
One 12 pound turkey, cleaned, giblets removed, neck saved for stock

Rub your fresh or defrosted Turkey with lemon, inside and out.  Pat dry with paper towels and set aside. In a small stock pot, place your onion, 3 small carrots, 3 small stalks of celery, handful of parsley and a pinch of salt. Cover with water, about 2 liters.   When the water boils add you neck bone.  Simmer for one hour.

In a large skillet add 2 tablespoons olive oil and heat to medium.  Add about 12 ounces of ground sausage.  You may use chicken sausage if you like.  My mother always used pork. Cook until nicely browned. Add a pinch of nutmeg, a pinch of ground or some chopped fresh sage, 2 tablespoons fresh Rosemary.   Add one cup of white wine and let simmer away.  Add a pinch of salt while cooking and a pinch of pepper.  Set aside to cool.

Part 2/ Stuffing/ inside the cavity

For this you will need 3 cups of focaccia bread crumbs, coarsely chopped.  Leave the pieces rather crumbly if you can rather than fine.  It will continue to break down when you add your ingredients.

Into a bowl:

Bread crumbs

1/2 your sausage (other half for the baking dish version)

handful of parsley

two cloves of garlic chopped

handful of cooked chestnuts (optional)

4 ounces of prosciutto  chopped into pieces

One tablespoon each of ground sage and Rosemary

Mix/ add your stock a little at a time.  About 1-1/2 cups.  Your mixture should be soft.  Add teaspoon of salt and pepper  and mix. Salt and pepper your bird top and bottom.  About a teaspoon of each.

Fill the inside of your Turkey cavity with the mixture.   Tie your bird shut to avoid it spilling out while cooking.  Cover your bird with 6 slices of  prosciutto. Place in a large baking Pan. Do not place your Turkey flat on your pan.  It should be elevated. This will ensure even cooking.  Add one cup of  Turkey stock to the bottom of your pan.  Loosely cover your bird and place in a 425 degree oven for 15 minutes.  I like to pinch back the wings with metal skewers to avoid burning those wings.  Toothpicks are not a good idea as they break down and there is nothing worse than finding a piece of wood in your food.   Turn down your heat to 375 and bake for approximately 4 hours plus 1/2 hour.  Baste your turkey with your remaining stock plus a 1/4 cup white wine mixed into the stock on the hour. (3/4 cup stock, 1/4 cup white wine).  You can pour it right over the bird.  This addition creates a steam in your oven to help the bird remain moist.   If you don't think you have enough stock remaining, simply add more water to your stock and simmer again.  Plenty of flavor remaining that neck bone. Or you can add chicken stock while cooking.  Discard your crisped prosciutto before carving.  Or you can place it in food processor to chop and serve it over your salad.  Let your bird rest at least One hour before serving.

Version number 2 / baking dish method

One medium size baking dish buttered and set aside

In a small skillet heat 3 ounces of diced pancetta and cook.

Into a bowl place 3 cups of focaccia bread crumbs

handful of chopped parsley, sausage, pinch of pepper. (No salt here as the pancetta is already salty).

Fresh rosemary chopped/ about 3 tablespoons

Add you stock, a little at a time. Until all is combined and softened.  spread evenly in your baking dish.  Your mixture should be about 2 inches tall in your baking dish. Heat one tablespoon of butter in your pan and add 2/3 cup fine bread crumbs.  Mix and toast.  Spread evenly on the top of your mixture.  This will form a nice crust on top.   Bake for 25 minutes at 375 degrees. Cut into squares and serve.

To all of my wonderful friends and family,  I give thanks for each and every one of you, each and every day.~ Buon Appetito~

(If you prefer, you can try this with Capon too. Just remember to make appropriate cooking time adjustments).

Nutella Cupcakes~



This is a very rich and dense cupcake~Enjoy!  Once again, you can never have enough Nutella~ Buon Appetito~

3/4 cup unsweetened cocoa powder

1  cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (one stick),  unsalted butter, room temperature

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

2 tablespoons Nutella

Preheat your oven to 350/bake

Sift together all your dry ingredients and set aside.  In another bowl combine your butter and sugar.  Beat with an electric mixer for a few minutes to combine.   Add your eggs one at a time, then your vanilla extract.   Add  half of your dry ingredients  and mix, a little at a time with your electric beater or mixer until everything is soft and combined.   Add your sour cream and Nutella last and beat until all is combined and very creamy.

 

Pour into prepared cupcake pan lined with papercups.  Cook for 16-18  minutes.  Oven times and temperatures will vary some.  Be sure and always insert a toothpick in your cupcake to check and see if it's done.    Make appropriate adjustments for convection ovens.  Let cool 10 minutes on a wire rack.  Cool completely before frosting your cupcake.

Simple cupcake white frosting:

2 ounces butter softened to room temperature

4 ounces cream cheese

1 tablespoon vanilla extract

1 cup confectioners sugar

Into a bowl combine your softened butter, cream cheese.  Add your sugar and then your Vanilla extract.  Refrigerate until your are ready to frost your cupcakes. 

You can even add some Nutella in the frosting. Your frosting will turn darker in color but be very good. 

I added broken chocolate chip pieces on top of the cupcake to add more texture. 
I piped Nutella into the bottom of the cupcake for a creamy center surprise.  You can do this by simply turning it over, and inserting your tip of your pastry bag into the bottom. Takes some practice.

Special hint:  The texture of this cupcake is not your typical "cake like" cupcake.  You will need a big glass of milk for sure~

Support your local Farmer~ NATIVE SON FARM, Tupelo, Mississippi

Who knew $25.00 could buy all this Fresh, local, Organic, Produce.  Support your local farmer in your area.  Thank you to Native Son Farm for my Delivery of Bok Choy, turnips, Broccoli, Kale, spring Mix,  Arugula and even a few tomatoes.   If you live in the Northeast Mississippi area, check with Native Son about pick-up at the Farm stand.  Buon Appetito!

Sicilian Amaretti Cookies~(Almond cookies)

Coming up Next!!

Pasta con Verdura~Pasta with Vegetables~

It happens to everyone.  You want Pasta Carbonara and you are out of fresh eggs.  That is exactly what happened today.  Plus, it was rather warm outside.  Craved something lighter in flavor. 

My mother is a rather simple cook.  Like so many mom's of her time, they can make a meal out of the simplest ingredients.  For this, a vegetable based pasta sauce, you will be so surprised at how much fabulous flavor comes out of such simple ingredients almost everyone always has on hand.  

Serves 4

Ingredients:  3 carrots, 3 stalks celery, cleaned and diced (About 2 cups each)

2 cloves of garlic diced

1 cup diced red onion

3 tablespoons olive oil

1 tablespoon vegetable oil

12 oz of Your favorite imported Italian pasta

1/  14 oz can of Organic diced tomatoes and their juice (blended)

1 cup of water

1/2 cup white wine

1 teaspoon salt

1 teaspoon pepper

1/2 cup milk

a pinch of fresh nutmeg

Place your peeled onion into a food processor and pulse into a dice.  Or you can cut it by hand.  Whichever way, it will work. Heat your vegetable oil and 1 tablespoon olive oil in a pan.   Saute your onion.  Add your salt.  The salt will help your onion sweat and release their water content.  Rather quickly, you will notice your onion becomes fragrant.  Add your garlic and saute.  When fragrant, add your carrot and celery and mix.  Add 2 tablespoons of olive oil  and mix.  Place your lid on the pan and turn your heat to low.  After a few minutes, mix again. Place your lid back on the pan.  The lid will trap the moisture and cause your vegetable to soften. Place your lid somewhat ajar and heat to medium low.   When it looks like your vegetables are about to stick to your pan and your vegetables look slightly golden, add your tomatoes, wine, water and raise your heat to medium.  Add your 1/2 cup milk, a pinch of Nutmeg and turn your heat back down to low.  Set your lid ajar and let reduce for about 20 minutes.  Check your pan.  You will notice your sauce will thicken and continue to reduce.  Cook your pasta until al dente.   Drain and toss with your sauce.  Serve in pasta bowls with grated Parmigiano Reggiano cheese and a glass of Chianti~Buon Appetito~

Pan-Roasted Quail~ (Quaglie in Tegame)~

These wonderful Quail need to be prepared only in this fashion.  Here in the Southern, United States,  it is customary to skin the bird and fry it. I think its because the bird is small.  This cleaning method makes cleaning easier, however removing all the flavor.   In Italy, leaving the skin on ensures great flavor. Taking the time to remove all the feathers is a tedious job.   The Quail itself is not fatty. Leaving the skin on  keeps your meat moist throughout the cooking process.

Ingredients:  5-6 Quail, cleaned, gutted and skin left on

a squeeze of lemon over your birds.

4 ounces of pancetta/ sliced in one inch pieces (large enough to remove them before serving)

Several handful of fresh sage

1 teaspoon of salt

2 teaspoons of pepper

2 tablespoons of olive oil

2 tablespoons vegetable oil

2 tablespoons butter

One cup of white wine

some additional water if you pan gets to dry while cooking.

A pan large enough to accommodate all your Quail

PREPARATION:  Place your cleaned Quail on a cutting board.  Squeeze some lemon juice over your birds. Stuff each cavity with fresh sage and a slice of Pancetta.  Sprinkle the remaining Pancetta over the tops.  Salt and pepper your birds.

Heat your olive oil and vegetable oil in your pan or skillet.  Add your birds.  Gently turn your birds quite frequently until they are browned.  Be careful not to burn.  Add your butter.  Your heat should remain on medium during this process.  After about 15 minutes your birds will somewhat browned.  Add your white wine and let reduce gently and slowly.  Place your lid ajar on your pan and let reduce some more for about 45 more minutes.   Check your pan frequently.  If your sauce looks dry, add about 1/4 water to the pan.  Keep your lid ajar and baste your Quail.  Serve immediately, with a dry sauvignon Blanc or Pinot Grigio~ Buon Appetito~

Let rest 10 minutes before serving.  Serve on a platter.  You can strain your sauce from the pan if you like and pour over your Quail. Serve with additional fresh sage for garnish.  It needed nothing more than a salad after the meal to cleanse the palate~ Enjoy!

Special Note:  Generally  Wild Quail weigh very little.    They can be quite small, so they will cook fast. 

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.

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

Pollo alla Mediterranea

Came in so late without a plan.  Since we seem to be on the subject of chicken,   I opened the refrigerator and realized I had a whole Organic chicken, cleaned and cut up ready for something, but was not sure what to do.  My husband gets tired of chicken easily so I had to come up with an excuse quickly.  A jar of mixed olives unopened was in the pantry.   A simple combination of great flavors concluded a great dish~Here is a dish that requires very little work. My favorite recipes~ Buon Appetito

Ingredients:
One whole chicken about 3-4 pounds cut up into small pieces. 
flour to coat
salt pepper to taste
1 / 12oz jar of mixed Greek and french olives/ drained and set aside.
3 cloves of garlic
3 tablespoons olive oil
1 tablespoon vegetable oil
1 cup white wine
salt and pepper to taste
2 additional tablespoons of olive oil upon the chickens return to the pan in step 2

1. Drain and dry with paper towels your cut up chicken. Heat your oil in a large enough skillet, enough to accommodate your chicken.  Dredge you chicken pieces in flour, remove access.  Brown your pieces in the oil.  Drain on towels and set aside.  By now, the fat from the chicken would have added additional grease to your pan. 

2. Drain the grease, wipe out with paper towels and return the pan to the stove.  Add 2 tablespoons fresh olive oil.  Saute your garlic till fragrant.  Add your olives, smashing some into the oil.  Return your chicken pieces to the pan and give them a turn.  Add your white wine and let simmer away.  Put the lid ajar on your pan and simmer until your liquid has reduced (about one hour).   Set off the heat to cool.  Serve with a side salad, and some Italian bread~ Buon Appetito~  

POLLO ALLA CACCIATORA (HUNTER'S STYLE CHICKEN)

I felt the need to comment on this recipe, as I have seen one to many chefs on TV destroy such a classic dish.  Why? I have recently sent a message regarding this to Marcella Hazan.  I need some help settling the matter once and for all.  So, as I await her response, I thought I would comment on my recent experience.  This is the way my mother made it.  It's uncomplicated, classic and oh so good.  I am convinced that even this classic recipe varies regionally in Italy.  My mother is from the Puglia region, my father from Vietri and my husband from Rome.   I imagine that this recipe has Neopolitan routes as my father insisted my mother cook it this way.  My kitchen is always confused, but somehow classic always prevails.   Here is my version.  I have a friend who raises organic chickens.  I love it when she comes for a visit.  The taste reminds me of home.  Thank you Ms. Gina, for all good things you do.

Ingredients: One 4 pound whole chicken
2 tablespoons olive oil
2 tablespoons vegetable oil
1 clove of garlic / minced
1/2 cup diced onions
1/2 cup diced roasted red/yellow peppers
salt and pepper
flour for coating chicken
3 tablespoons of tomato paste
2 tablespoons parsley
1 cup dry white wine

One whole Organic chicken cut into small pieces approximately 3 inches in width.  This will enable the chicken to not only cook quickly, but absorb all that great flavor.  Wash your chicken and rub with lemon.  I like to remove some of the skin.  But I do leave on at least half for additional added flavor. Pat dry your pieces with paper towels and set aside.
In a skillet large enough to hold all your pieces, heat 2 tablespoons olive oil and 2 tablespoons vegetable oil.   Salt and pepper your chicken.   Flour your chicken pieces and shake access.  Brown your chicken quickly, set aside.  Do not worry that your chicken is not cooked, just browned on the outside.. It will have plenty of time to do so later.
In your skillet add:
1/2 cup Spanish onion diced
1/2 cup diced red/ yellow peppers (I keep these made ahead under oil in refrigerator), but store bought in a jar works well.
Saute until fragrant.
Add 3 tablespoons tomato paste and sautee
return your chicken back to the pan and give it a turn.
Add one cup of white wine and let simmer until reduced.  Add two tablespoons salted capers.  Turn your chicken, set your lid ajar and let cook for one hour. If your chicken sticks during this process, or it seems to be drying out some, add a little water and turn down your heat.  The meat will be falling off the bone when done.  Garnish with fresh parsley.   Serve with plenty of crusty bread~Buon Appetito

BABY ARTICHOKES (Cleaning and preparing)

Why are we so intimidated by artichokes?  For me,  it's heaven on earth.  This beautiful vegetable has been around since before Biblical time, yet many have not learned how to clean one let alone cook one properly.  I learned a long time ago from my mother.  I could never understand how something so unattractive could taste so good when cooked.    Today, it's even a luxury for me to find them in Memphis TN.  Lately, these out of California have been showing up year round.  Unfortunately, Memphis is 85 miles away, a long way to go for some artichokes.  Here are a few easy steps to consider when cleaning baby artichokes.  Same rules apply when cleaning Globe, the larger variety often found in supermarkets.  It's important to note that the larger the artichoke, the more you will lose when peeling away to get to the edible parts.  
If you haven't tried an artichoke yet, pick yourself up some.  It has a very high nutritional value.  It's impossible to pair with wine or even water as it has a natural chemical called cynara that over takes your taste buds.  So skip the drink and savor the aroma and taste.
One thing is for sure, whether is Romanesco, Globe, Violet di Provence, Spinoso Sardo, it's all good.

1. Prepare you bowl of freshly squeezed lemon and water and set aside.  As you cut away the ends, about 1/8 of an inch and peel away your spiny ends, rub your remaining artichoke with lemon.  Insert your knife and remove the center, spiny choke.

2.  Keep cutting quickly, place your baby artichokes into your lemon water.  Be sure to trim the stems just a little until brighter in color.  It just takes some practice.   To store these baby artichokes long term in the freezer, I put them in a pan to boil with water to cover.   Keep covered at a simmer for 45minutes, until tender with a fork.  Do not worry if they break apart.  Let them cool and reserve in their cooking liquid and place in freezer proof container for a future recipe. Saving the liquid is a very important part as it has lots of wonderful flavor.   

3.  When you see the bright color of the artichoke, that is your clue that you have reached the most tender part. 

I like to make pasta with shrimp and artichokes, or risotto with artichokes. It's great having these already cooked in the freezer ready to go.   Since they don't stay around long in the refrigerator or even in the supermarket around here, I need to buy and prepare when I can!~  I am known as the artichoke woman at the Fresh Market in Memphis, and only get there once a month or so.  Can you blame me?   Recipe coming up soon on this blog.    Buon Appetito~ 

CALAMARATA PASTA (Mezzi Paccheri), with Shrimp, Black Olives and Cherry Tomatoes

What  wonderful festive pasta for a Friday night dinner.   We don't live in an area where we can find fresh Shrimp.  There are some good quality bags of frozen shrimp out there.  I look always for wild caught, Atlantic/Pacific shrimp.  I picked up several frozen bags of good quality Atlantic shrimp while at the Whole foods Market in Memphis, TN.   I always keep a can of Italian black olives in the pantry.  There are always salted Sicilian capers in the refrigerator.  There is never a shortage of white wine.  I went to the garden to pick some cherry tomatoes,   If you are in a hurry, this sauce is not only fresh, but full of flavor.  You will be making it too.

Ingredients:  Serves 4-6 people.

About one pint of cherry tomatoes/ rinsed and dried
4 tablespoons Extra virgin olive oil plus more for drizzling
one can of Italian black olives, drained and rinsed.
one large clove of garlic diced or left whole, smashed, and sauteed for flavor and removed before serving.

12 oz of  medium, peeled, cleaned shrimp, rinsed/drained and pat dry with paper towels.

one handle full of parsley/ chopped and a few leaves left whole for garnish

1/2 cup of White wine

2 tablespoons salted capers.

1 pound of pasta cooked in boiling salted water to al dente

Into a skillet heat your oil, saute your garlic until fragrant. Add your black olives and smash some with the back of a spoon.  Add your tomatoes and do the same.. After a few minutes you will notice your cherry tomatoes will begin to color your oil some.. Keep cooking on medium / low and add your shrimp.  Cook for a few minutes until your shrimp are cooked through.  Add 1/2 cup of white wine and let evaporate.  Add your capers, turn off your heat.  Cook your pasta as directed, drain, and mix.  Serve on a large, decorative platter.   Add your parsley for garnish. Can it get any easier? 

Special note:  The name, "Calamarata" pasta refers to a shape similar to that of cut up calamari rings.  If you have trouble finding them, look for the largest rigatoni type or tubular pasta you can find.

Buon Appetito~

TIRAMISU NO. 2 RECIPE COMING THIS WEEK!

For the homecook, making something in advance is pure heaven, especially if there is a dessert involved.  In my house, it almost never happens, since I like to prepare things fresh on the spot.  For any occasion, this second recipe for Tiramisu is a classic, traditional, recipe that's easy and simple to prepare.  After all, Italian food is not about complicated ingredients but rather fresh, wholesome ones. The most important part of this recipe is incredibly fresh eggs from the farm if you can.  Recipe coming up this week!  Get ready!

Fried Artichokes (carciofi fritti)

I was craving something truly Italian today all the way in Mississippi.  Had some drop in guests for dinner.  I always have a bag of frozen artichoke hearts on hand.  This recipe is guaranteed to fry up delicious and crunchy.  With a little squeeze of lemon, and some salt and parsley, it's the perfect appetizer or side dish.

I really love the how versatile artichokes can be.  Here in the South, you just don't find many people who know how to cook them, so they use them for decoration.  What a waste of a wonderful vegetable. I try to eat one every day when I am in Italy and they are in season.  Imagine the excitement when artichoke hearts appeared in the freezer here in the south. I just had to try it.  What you can find here  fresh on occasion  is large and spiny.  I recently found some fresh, baby, sun kissed artichokes in Memphis, TN.  I bought all they had, cooked them and placed in the freezer for future pasta and risotto recipes.   I did not think to fry them as my quantity was so limited. This method applies for frozen and fresh baby artichokes.  The only additional step involved is taking away those outer, tough, leaves and removing just a little of the choke.  Then, place them in lemon water and quickly pat them dry  before coating them for frying.

For these, check your grocer's freezer. You will be happy you did.  Here is a quick, last minute appetizer for those drop in guests or just because you are craving something to snack on with your family.  I will include both methods just in case you can find fresh baby artichokes.  Buon Appetito~

Ingredients:

one 12 oz bag of baby artichokes/ thawed and drained

one cup flour

2 eggs

one deep narrow pan for frying/artichoke will be submerged under oil while cooking

Vegetable oil 3 inches deep in your pan

salt to taste

Fresh lemon to taste / wedges to garnish

Parsley for garnish

In  a colander, drain your frozen artichokes.  Add a little salt.  Dry well with paper towels. Add your oil to your skillet and heat to med/high, being careful not to let the oil smoke or burn.  If  this happens, your heat is up to high.  Turn it down.  Do not worry to much if a little water remains on your artichoke.  Coat them with flour.  Coat them with egg and salt them slightly. Coat them with flour again.  Do not worry if they look a bit sticky.  You will be able to separate while cooking.  When the oil is hot, carefully slip in your artichoke pieces.  You will notice they will sizzle and expand some.  If they stick together, you can break them apart with a fork. When you see the edges turning golden, give them a turn.  They will turn golden again after a few minutes in the hot oil. It takes some practice.  Be careful as the oil will sometimes pop while cooking.  This is normal.  Remove from heat and drain on paper towels.  Place on a serving dish, garnish with lemon and parsley.  Buon Appetito~

Method 2/ Using fresh baby artichokes

Clean your artichokes by pulling back your outer leaves and trim off your bottoms. Cut an 1/8 of an inch of the tips, place them in a bowl of fresh water that has 1/3 cup lemon juice and a pinch of baking soda  in it.  The lemon juice and baking soda  will keep them fresh and bright green.

Quickly prepare your oil,  Drain and dry your fresh artichokes. Coat them in the same manner and fry.  Please keep in mind that your fresh baby artichoke might take additional time to cook. Keep an eye on them while cooking.  Drain on paper towels and serve.  Buon Appetito

RISI E BISI~(Rice and Peas, cooked in a Risotto style)

COMING SOON!!

PASTA WITH PORCINI, PISELLI E PANNA (Spaghetti with Porcini mushooms, peas and cream)

 For those of you who know me personally, it's no secret I could eat pasta 365 days a year.  This is a great and flavorful dish that doesn't take long to prepare at all.   I came home with a bag of Italian Porcinii mushrooms  from New York. Be sure and get the kind that cultivated in Italy.  These days there are many in the local markets and it does make a difference.    I just couldn't resist opening up and using a handful. of these for this dish.  Dried mushrooms  are soaked and reconstituted.  The intense flavor of the mushrooms adds an earthy texture to this dish.   Fresh green peas are added and cooked in  white wine and a dab of  salted whipped cream is added.  In Italy, Panna is available ready made.  I like to add just a little along with a sprinkling of Parmigiano to give this dish creaminess.  I used spaghetti  tonight but virtually any tubular shape will do. You want a pasta that will hold the sauce well.   What a great ending to a long day travelling.

Ingredients for 6 people:

4 tablespoons olive oil.

3 cloves of garlic/diced fine

1 shallot diced fne

2 handfuls Italian Porcini mushrooms

Water left from their soak (About 3 cups room temperature water)

1 cup of white wine

2 cups of fresh, green peas.  Frozen peas are fine for this dish.

1/2 pint whipping cream

one pinch of salt for whipping cream

one large pinch of salt for pasta water

one pound of Spaghetti or your favorite pasta

Soak your Porcini mushrooms in 3 cups of water for one hour.  You must do this to reconstitute them.  Drain the tiny bits of dirt and grains from your mushrooms  and reserve your water.  The water is an important part of this dish as it adds great flavor.   Your mushrooms with look and feel soft.  Cut into dime size pieces.  Heat your olive oil and add your garlic and shallot.  Saute until fragrant and your shallot looks transparent.   Add you cut mushrooms and saute.  Add you first cup of liquid.   Let reduce until your mushrooms seem to be sticking to the pan.  At this point I add several teaspoons  of salt to the mushrooms.  Add your white wine and another cup of the liquid your porcini have soaked in.  It will reduce in 5-7 minutes.  When the mushrooms are reduced, add your peas.  Add another cup of liquid.  Cook again for 5-7 minutes and let continue to reduce.  Your peas will cook and stay firm.  They will also add and interesting texture to this dish filled with flavor.   When you begin to see oil separating from the pan, remove from heat and set aside.  Into a chilled bowl, whip your cream with a pinch of salt.  Set aside in refrigerator to stay cold until ready to toss.  In the meantime cook your pasta in salted water until al dente.  Reserve about 3 tablespoons of cooking water and add to your porcini. mixture.  The starches in the water will help give this dish some added creaminess and help bind your ingredients when tossed.   Drain your pasta when al dente,  into your skillet over your mixture.  Add your whipping cream and toss.  Serve in bowls with Parmigiano cheese and  Several sprigs of parsley for garnish.

Who would not want to come home to that?  Buon Appetito!