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!