In New York this week to visit family and friends. Got lost in Baducci's, here in Scarsdale, New York, a culinary heaven for a food lover like me. I would probably have to stay in a neighboring hotel had this been the Manhattan location as it is more like a department store than a supermarket. Better map out a strategy before entering today. Taking a list is pointless in this grocery store, as changing your mind about whats for dinner several times is inevitable. More great recipes to come soon. Glad I brought along the stretch pants! Sent from my iPhone

Pizza dough/ Pizza with zucchini and mozzarella

Pollo alla Valdostana~

Delicious~ Chicken Breast stuffed with sage, prosciutto and Fontina cheese.  Recipe posted. Buon appetito~

Just my luck~Pollo alla Valdostana (chicken breast stuffed with Proscuitto ham and fontina cheese), and Pasta alla Amatriciana~(pasta with Pork cheek, tomatoes, and white wine).  Coming up soon~Just my luck,  every double AA battery is dead in the house~Pics and recipes to come!

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!

Buon Appetito~ enjoy!

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~

Buon Appetito~ Enjoy~

Welcome to Sunday at the Giacometti's

Sharing in the joys of traditional Italian food.  Welcome to our table.

Buon Appetito!!
Barbara Giacometti