Friday, July 29, 2011
Sunday, July 24, 2011
Sunday, July 17, 2011
Pollo alla Valdostana~
Delicious~ Chicken Breast stuffed with sage, prosciutto and Fontina cheese. Recipe posted. Buon appetito~
Saturday, July 16, 2011
Friday, July 15, 2011
Asparagus Gratin
Classic Asparagus Gratin
by Sunday At the Giacometti's on Tuesday, July 12, 2011 at 8:08pm
My mother always made her asparagus in the oven~ This classic recipe is the way I like to bake it~
Blanch 2 pounds of asparagus tips, woodsy parts cut off. If they are thick, you wlll have to take a vegetable peeler to them and then blanch and place in ice bath.
Drain and dry.
ingredients:
2 pounds asparagus
4 tablespoons butter
3 slices proscuitto~
3 tbsp Parmigiano Reggiano
Into a baking dish 2 tbsp melted butter, asparagus, salt, pepper. 3 slices of proscuitto rolled tight and sliced into strips.
Sprinkle with parmigiano~drizzle remianing 2 tablespoons butter. Top with sliced proscuitto.
Bake in a preheated 400 degree oven for 8-10 minutes. The tops should be crispy and golden!
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Buon Appetito~ enjoy!
Blanch 2 pounds of asparagus tips, woodsy parts cut off. If they are thick, you wlll have to take a vegetable peeler to them and then blanch and place in ice bath.
Drain and dry.
ingredients:
2 pounds asparagus
4 tablespoons butter
3 slices proscuitto~
3 tbsp Parmigiano Reggiano
Into a baking dish 2 tbsp melted butter, asparagus, salt, pepper. 3 slices of proscuitto rolled tight and sliced into strips.
Sprinkle with parmigiano~drizzle remianing 2 tablespoons butter. Top with sliced proscuitto.
Bake in a preheated 400 degree oven for 8-10 minutes. The tops should be crispy and golden!
Summer rice salad (Insalata di Riso)
INSALATA DI RISO (RICE SALAD)
by Sunday At the Giacometti's on Monday, July 4, 2011 at 12:01pm
This wonderful Summertime salad is good anytime~It's perfect for your indoor- outdoor picnic. My husbands mother made it for me for the first time on a picnic near San Benedetto, Italy. Her version included meat . I like to make my seafood version, every chance I get.~ When it comes to Summertime, the possibilities are endless!
For 8-10 people
2 cups uncooked long grain rice/ cooked until al dente, about 11 minutes from the time the water begins to boil~drain and rinse under cool water and pat dry and fluff with fork/ set aside
2 stalks celery/peel the strings away and chop fine
2 -8 oz jars marinated artichokes (if you can get freshly marinated in vinegar even better, we can not in my area) Drained.
1 can of black olives pitted/drained
1 pound calamari rings freshly cut and blanched for 3-4 minutes
1 pund large, cleaned deveined shirmp, tails off/ blanched until cooked/ cooled and set aside
1 large can of Italian tuna under olive oil / drained. (1 pound can) (optional) See additional notes on bottom
3 tablespoons piemento
3 tablespoons salted capers
1/2 cup freshly squeezed lemon juice
1/2 cup good olive oil
1/2 cup mayonaisse (optional, if you choose not to use it, you will need to increase both your olive oil and lemon juice by 1/4 cup each).
20 asparagus tips, blanched in water until bright green in color and still somewhat crispy. Drain and cool
1 cup fresh green peas blanched and cooled (optional)
1/2 cup of chopped, fresh parsely. I like to leave mine in larger pieces
optional/ 1 cup of blanched baby carrots blanched/(Optional)
About one large lemon, sliced, be sure and remove pits and set aside.
Method:
Into a large bowl enough to accommodate your completed salad, add your cooked and cooled rice. Blanch and cool your shirmp and calamari. (They require different cooking time so please cook them seperatly). Begin to add your celery, artichokes, black olives, calamari, shirmp, piemento, capers, and lemon juice/ Mix well, but gently. Add your sliced lemons across the top/ cover. Add your sliced lemons across the top/ cover and leave in refrigerator overnight. The next day about 1 hour before serving add your blanched asparagus/ peas/ carrots and your optional Tuna. Add your olive oil/Mayo. Add fresh parsley. Mix well and chill again. Serve as a side dish or as a main course. The dish is quite substantial and goes a long way and is even better left over the next day. ~ Buon Appetito~
For 8-10 people
2 cups uncooked long grain rice/ cooked until al dente, about 11 minutes from the time the water begins to boil~drain and rinse under cool water and pat dry and fluff with fork/ set aside
2 stalks celery/peel the strings away and chop fine
2 -8 oz jars marinated artichokes (if you can get freshly marinated in vinegar even better, we can not in my area) Drained.
1 can of black olives pitted/drained
1 pound calamari rings freshly cut and blanched for 3-4 minutes
1 pund large, cleaned deveined shirmp, tails off/ blanched until cooked/ cooled and set aside
1 large can of Italian tuna under olive oil / drained. (1 pound can) (optional) See additional notes on bottom
3 tablespoons piemento
3 tablespoons salted capers
1/2 cup freshly squeezed lemon juice
1/2 cup good olive oil
1/2 cup mayonaisse (optional, if you choose not to use it, you will need to increase both your olive oil and lemon juice by 1/4 cup each).
20 asparagus tips, blanched in water until bright green in color and still somewhat crispy. Drain and cool
1 cup fresh green peas blanched and cooled (optional)
1/2 cup of chopped, fresh parsely. I like to leave mine in larger pieces
optional/ 1 cup of blanched baby carrots blanched/(Optional)
About one large lemon, sliced, be sure and remove pits and set aside.
Method:
Porchetta alla Reatina (Pork butt Roast, Cooked in the style of Rieti)
Porchetta alla Reatina ( Pork butt roast, Cooked in the style of Rieti)
by Sunday At the Giacometti's on Thursday, July 14, 2011 at 4:17pm
This is the closest thing to being in Rieti, a small city near Rome~ where they specialize in making such delicious porchetta. The smell of Fennel is so inviting~The flavor will consume you~leave you wanting another plate full of this wonderful porchetta~Traditionally, the whole side of a pig is roasted to perfection with fresh, wild fennel.
Ingredients:
One 5 pound butt roast bone-in
Mortar and pestle
5 cloves of garlic, peeled and crushed
2 tablespoons olive oil
2 tablespoons of fennel seed, roasted in a pan on low for 3-5 minutes until your seeds are roasted and you can smell the fennel~
In a flat roasting pan enough to accommodate the entire roast, place one tablespoon of olive oil onto the bottom of the pan and spread evenly with paper towel.
In a mortar in pestle carefully grind the roasted fennel seeds, garilic and remaining olive oil, until it forms a paste. Carefully rub your roast on all sides with mixture. Add one tablespoon salt and pepper all over your roast, carefully to evenly distribute.
Place in a preheated 450 degree oven for 30 minutes on bake. At this point add 1/2 cup of white wine~slowly and carefully basting your roast.
Then, turn the heat down to 300/bake and cook uncovered for approximately 3 hours 15 minutes.
Remove from oven and cover loosely with foil until ready to carve and serve.
Serve with Oven roasted Rosemary potatoes and a wonderful Sangiovese~or a silky Pinot Noir
Special note: Let rest at least 15 minutes before carving and serving~
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Buon Appetito~ Enjoy~
Ingredients:
One 5 pound butt roast bone-in
Mortar and pestle
5 cloves of garlic, peeled and crushed
2 tablespoons olive oil
2 tablespoons of fennel seed, roasted in a pan on low for 3-5 minutes until your seeds are roasted and you can smell the fennel~
In a flat roasting pan enough to accommodate the entire roast, place one tablespoon of olive oil onto the bottom of the pan and spread evenly with paper towel.
In a mortar in pestle carefully grind the roasted fennel seeds, garilic and remaining olive oil, until it forms a paste. Carefully rub your roast on all sides with mixture. Add one tablespoon salt and pepper all over your roast, carefully to evenly distribute.
Place in a preheated 450 degree oven for 30 minutes on bake. At this point add 1/2 cup of white wine~slowly and carefully basting your roast.
Then, turn the heat down to 300/bake and cook uncovered for approximately 3 hours 15 minutes.
Remove from oven and cover loosely with foil until ready to carve and serve.
Serve with Oven roasted Rosemary potatoes and a wonderful Sangiovese~or a silky Pinot Noir
Special note: Let rest at least 15 minutes before carving and serving~
Welcome to Sunday at the Giacometti's
Sharing in the joys of traditional Italian food. Welcome to our table.
Buon Appetito!!
Barbara Giacometti
Barbara Giacometti
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