Butternut Squash Risotto ( Risotto alla Zucca)

Risotto takes patience.  Be sure and take your time.

One medium/large Butternut squash (about 1-2 pounds)

Ingredients:  2 cups Arborio Rice

4 tablespoons olive oil (plus more for drizzle)

2 tablespoons red or white onion (you may use yellow,  however it has a bitter, high water content and I dont' like to use it here).

One cup of white wine

2 teaspoons salt (plus more to your liking)

2 teaspoons pepper (plus additional to your liking)

A pinch of Nutmeg

 

Baking sheet

one heavy duty knife (for preparing the Butternut Squash)

6 cups or so of good Homemade broth (vegetable or medley of meats), heated to a boil.  (You may keep your broth at a slow, steady simmer)

Parmigiano Reggiano for grating (about 6 teaspoons)

Method:

Preheat your oven to 400F degrees

Slice open your squash and clean out the seeds in a rounded motion( your Butternut squash will look like large spoon rests)

Sprinkle and brush a little olive oil across your Butternut Squash halves.

Salt and pepper your Butternut Squash halves (one teaspoon each)

 

Place in the oven for up to one hour.  Test to see if they are soft.  Remove them from the oven when they are soft and caramelized.  Set aside to cool.

Remove the interiors by spooning them out into a bowl.  Set them aside for later.  Discard the skins

 

In the meantime, place your onion in a large enough pot to accommodate your Risotto.  Add your olive oil.  Cook until your onion is fragrant and add your rice.  At this point, give it a good mix and add your white wine.   Keep mixing, until your wine has just about evaporated from the pan and your rice  is somewhat dry.

Begin to add your broth a cup at a time.  Keep mixing in a circular motion, in a continuous direction.   Keep adding liquid (up to about 25 minutes worth at a slow study pace), and taste  a little on the edge of a spoon.  Keep in mind that the Risotto will continue to cook some while resting.  Timing is everything here.  Taste it again.   Great things, can't be rushed.   This is one of them.   Remove your risotto from the heat and add your bowl of softened Butternut Squash.

A pinch of Nutmeg is added and mix again.  Keep mixing in the same direction in a continuous motion.

 

Add several tablespoons of Parmigiano Reggiano cheese, more salt if you like and serve.

Buon Appetito

Special Note:  

Always add hot broth to your Risotto.   The heated broth helps the starches from the rice release,  therefore cooking your rice. This helps to create that creamy texture you want to taste in a Risotto.

(Thank you Foodie Stuntman for reminding me to make this point. I always assume my friends can read my mind).

 

  Drizzle a little extra virgin olive right before you serve along with some extra Parmigiano Cheese.  Enjoy!

 

 

 

 

 

 

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Chocolate Chip Muffins

I know what you are thinking.   Muffins in Italy?  Yes, it's a small world after all.  They are more like mini, chocolate chip cakes.   Whatever you call them, they were just what I needed on this cool morning.  The rolling thunder awakened me, so why not start cooking.  In no time at all, these muffins were out of the oven.

INGREDIENTS: 

 

 1 cup self rising flour or 1 cup regular flour with 1/2 teaspoon baking powder sifted

1/2 cup Cocoa powder

pinch of fine sea salt

Sift together your dry ingredients and set aside

 

In a separate bowl,

 cream 1 stick butter

1/2 cup sugar

1 teaspoon vanilla extract

Splash (about one teaspoon), of Frangelico or any chocolate based liquor

3 eggs

Add your eggs one at a time until creamy. 

 

 Add your dry ingredients to your wet ingredients 1/2 at a time.  Mix until creamy.  If your mixture does not incorporate, add a little milk, a tablespoon at a time.  Batter will be thick.

Line a baking pan or butter a muffin tin. 

 

Preheat your oven to 375F degrees.

 

When your batter is completely incorporated, fold in your chips.

Keep mixing and let rest for 5 minutes.  

Spoon your mixture into your muffin tin or cupcake pan. 

Shake your pan and smooth your batter in each cup.

 

Should make about 8 muffins.  If some of your cups are empty fill them with water.  This will help to keep your muffins moist while cooking.

Bake in a preheated oven for 12 minutes.  Check them right at 12 minutes by gently inserting a knife to see if it comes out clean.  If it does, they are done.  Do not go past the 20  minute mark unless your would like to throw these muffins for target practice.  They will dry out very quickly.   Keep a watchful eye on them.  

Get the coffee ready!

Buon Appetito!

Special Note:  Cooking times vary.  It's all going to depend on your oven.  Enjoy!

 

 

 

 

 

 

Espresso Cookies

Leftover espresso makes any chocolate cookie legendary. Forget the processed powder.    You won't be able to eat just one. The wonderful thing about this recipe is that I like to make the dough the night before in the food processor so it makes up fast when you are pressed for time.   You will have to store your dough in the refrigerator overnight.  Remove your dough from the refrigerator 30 minutes before planning to bake so that the dough is easier to form and handle. 

Ingredients:

3 tablespoons leftover espresso

one egg

1 cup brown sugar

1/2 cup of Unsalted butter softened

3 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt (about 1/2 teaspoon)

1 cup plus 1/2 cup chocolate semisweet chips

3 tablespoons granulated sugar

1 cup plus 3/4 cup all purpose flour

Method:  Preheat your oven to 375 degrees (F)

Line a cookie sheet with parchment paper.

Sift together your baking soda, powder, flour, salt and set aside.

In a bowl cream together your butter and sugars. Add your egg and vanilla slowly. Add your espresso.   Add your dry ingredients slowly into your wet ingredients until combined.  Stir in or pulse in your chocolate chips. 

At this point if you are not ready to make your cookies, store in the refrigerator, covered.  Remember to leave them out 30 minutes before baking so your cookies will be easier to form.

Don't overcrowd them, they will expand. It little larger than an inch in circumfrence.

Bake for 9-11 minutes until soft.  They will continue to cook outside the oven, while cooling.

Buon Appetito!

(Makes about 30 cookies).

Amaretto Cakes

Where there is an Italian, there is Amaretto.  I have been wanting to try an Amaretto cake for the longest time.  I came across a little bottle of Amaretto in the closet, so I thought what a perfect excuse to use it up.  Nothing like the smell of almonds throughout the house on a rainy day. 

Don't be afraid to use alcohol.  I must say, I am rather heavy handed when it comes to flavor.  Not a big fan of overly sweet desserts, so I found this recipe particularly challenging.   Finding the right balance between liquor and sugar content is as individual as choosing a perfume.   I must say, it's quite delicious.

Preheat your oven to 325 F. 

Ingredients.  6 cakes (plus extra for a small, sheet pan about 12 inches square)

Mini cake pan

Sheet cake pan (12 inches square)

3 sticks butter (1 plus 1/2 cups)

3oz cream cheese

1/2 cup sour cream

2 tablespoons vanilla

4 tablespoons Amaretto (imported Italian, American versions are overly sweet)

2 cups plus 1/2 cups flour

2 cups plus 1/2 cups sugar

6 eggs

1/2 cups sliced almonds covered in Additional Amaretto

(This is a variation on a recipe I came across in Southern Living.  You will need extra vanilla and extra Amaretto as the original recipe lacked flavor).

Cream together your butter and cream cheese until light and fluffy.  Add your Sugar to your mixture a little at time.  Add your sour cream.   Beat until mixed well.  Add your vanilla extract, liquor and mix again.  This should take just a few minutes as you want everything well combined.  Add your flour a little at time.

Make sure to incorporate a little at a time.

Add your eggs one at a time.

Line your pans with sliced almonds. You can soak your almonds in a little Amaretto ahead or place a tablespoon of Amaretto over each cake insert.  Your alcohol will evaporate when baking and add terrific flavor to your cake. So don't panic.

Slowly pour your batter into each cake insert.  Don't over pour like I did.  You really should only have them 3/4 full.  You need to give them room to grow in the oven. 

So they turned into Muffins and not my intention.  I had extra batter too, so why not a small cake pan? 

(I lined my pan with wax paper to make it easy to remove the cake).

Bake in a Preheated 325F degree oven for 25-32 minutes.  Check for doneness  by inserting your knife into your cakes.  Your small sheet pan with One inch of batter will need 22 inches of cooking time. 

I cut the lids off the cakes after they cooled.  I Carefully cut out each cake.  I have been told If you place a damp rag under your cake pan, your cake should slip right out.   Give it a try.

Make some holes with a toothpick over everything.  Drizzle or brush some additional Amaretto.  Buon Appetito!

Special Note:  Make a glaze, sprinkle with powdered sugar or just slice yourself a piece with a nice espresso.  Enjoy!

Pasta con Piselli alla Napoletana

I had a wonderful visit today from my youngest student.  Emily is 11 years old now and eager to learn all there is about cooking and the garden.  We had so much fun.   It's so important that we teach our children all there is to know about good, wholesome ingredients right out of our own backyard and how to apply their knowledge in the recipes they create.  Good practices in the kitchen are essential learning tools for so much that they will encounter in their lifetime.   I am so happy to share in this experience with all of my students.  To see the smile on her face from something so simple and so beautiful.  I hope this puts a smile on your face too.   Notice how there is no need for Pancetta.   However if you like, you can add some to the saute.  As they say in Italy "Lu bonu sopra lu bonu sempre bonu e' ."  Good, on top of good, is always good!

Saluti! Barbara

Ingredients for 6 people:  One pound tubular pasta of your choice ( you want to use something that will catch the sauce)

 We used 12 Roma tomatoes, blanched and peeled.  You may use a 14 oz can,  if fresh is not available!  The Tomatoes will disintegrate when cooked and a lovely sauce will form.  You may add a little tomato paste (tablespoon), to the saute if you like for added flavor.

One red onion (medium), peeled and diced

3 cloves of garlic diced

4 tablespoons of olive oil

2 cups of fresh peas, blanched (I had some from my garden that were blanched and frozen in Spring)

Method:  In a large saute pan heat your oil.  Saute your onion and garlic until fragrant.    Place your blanched tomatoes in a food processor and crush.   Mix until well combined.   Add your tomatoes to your saute and cook.  Add one cup of white wine and let reduce.  After about 10 minutes of cooking, add your blanched peas.  Cook until your sauce has a ring of oil on the edges of the pan and your sauce seems like its about to stick.  If it's to dry add some water, several tablespoons at a time.   Add 2 teaspoons of salt, one of pepper and cook until a ring of oil forms around the edges of the pan.  Your peas should be bright green.  You don't want to over cook!

In the meantime, cook your pasta until al dente.   Drain and toss right in the sauce.

Buon Appetito!

Don't forget the Parmigiano Reggiano!

Escarole and White beans (Fagioli)

Ingredients:

One large bunch Escarole (about one pound or so)

4 tablespoons olive oil plus more to drizzle on plate

2 clove of garlic

3 cups of cooked white beans (Fagioli, great Northern or Cannellini)

One cup escarole stock (reserved from cooking your Escarole)

Pinch of baking soda

One tablespoon of salt for your water in oder for it to come to a boil.

One additional teaspoon to sprinkle on your Escarole and beans when it's ready.

Side dish or soup, this is such a healthy go to dish this time of year.  Even my son enjoyed it last night. I wonder where he gets that from?
Plenty of Fresh Escarole is rinsed, cut up and blanched. I even like to add a pinch of baking soda to help the Escarole retain it's pretty green color.  Salt the water and cook for a good 5-6 minutes.  Remember that once you add your Escarole, your timing begins when your water is boiling again.  Drain well.  Set aside.
Thaw your beans (about 3 cups). I keep a good amount in the freezer.  If you like to use a can, be sure to drain and rinse those beans.  On occassion, I have even given them a boil to remove that canned residue.  However, fresh is best, but you can get a good result either way.   Heat 2 tablespoons olive oil in a skillet.  Add some Rosemary.  When the Rosemary is fragrant remove from your pan and add 2 cloves of garlic cut up.   After just about 30 seconds, your garlic will be fragrant.  Add your Escarole, One cup of Escarole Stock,  turn your heat up just a little and continue to mix and cook until all your liquid is has evaporated in your pan except for about 1/4.  Add your beans, and cook for about 5 minutes. Remember your beans are pre-cooked.   Your pan will become quite dry.  You can remove from heat, drizzle some Extra Virgin Olivie oil and serve as a side dish or stand alone meal with some crusty bread.  Buon Appetito

Crab Cakes (Polpette di Granchio all' Italiana con herb e peperone)

I love it when a certain food just "Stirs" up all kinds of conversation.  I am not sure what it is exactly about the crab cake that gets everyone excited, even me.  Maybe it's that delicious, unexpected flavor that one gets from each and every crab cake.  It's always fun to come up with your own and break from a traditional recipe.  

I came up with this in my kitchen on the coast a few years back.  I just had very little ingredients around the kitchen but had one container (One pound of crab meat), and one vivid imagination.

 Makes 15-20, 2-3 inch crab cakes

Ingredients:  One pound, picked and rinsed,  lump/claw meat mixed crab meat (it doesn't have to be the most expensive).

One cup of bread crumbs.  (I make my own with left over bread, toasted and various herbs and salt).

Plus extra bread crumbs for your plate to coat before frying.

One handful of chopped, diced parsley (just use what you like)

1/3 cup mayonnaise

One teaspoon Dijon mustard or Lemon mustard (I like to make my own)

one teaspoon salt

Black pepper to taste

One egg yolk

One red pepper / one yellow pepper, roasted, peeled and diced. Be sure to dry them with paper towels some.  You can use jarred if you like.  Just drain and dry with paper towels before adding to the recipe.

One parchment lined baking sheet

one large skillet

One cup frying oil (I like to use Sunflower oil to fry)

Method:   Combine all your ingredients in a bowl. 

Using a Tablespoon, shape two spoonfuls  in your hand to form your shape.  Pass them once again in some extra bread crumbs.   Place them on your baking sheet.  Continue until you have used up your crab meat.   (Depending on how heavy handed you are, you can really make these in any size you wish.  Just take some practice).

Roasted peppers// cooling

Combine your ingredients

On to a parchment lined baking sheet

At this point you can put them into the refrigerator to firm and set for one hour.  If you are making them in a hurry, be sure and place them in freezer to firm up  for 20 minutes to set before frying.  Make sure your oil is hot by placing  a few bread crumbs in the pan.  If they sizzle, it's hot enough.   Slip in your crabcakes and fry until crispy.  Drain on paper towels.

Optional Condiment:  serve with your favorite dipping sauce or fresh tomato salsa. I like to use a combination of fresh, homemade mayonnaise, hot sauce and some lemon Mustard.  Buon Appetito!

Special note:  You can even add optional cup of cooked corn which can be quite colorful and delicious. 

Herbed Stuffed Red Snapper all' italiana

Ingredients:
2 whole 3-4  pound Fresh whole Snapper.  Cleaned and di-scaled.
2 large lemons  (One sliced for cooking, one cut in half)
2 teaspoons of salt.
Pepper to taste

For the stuffing:
One cup of bread crumbs (I like to make my own)
several sprigs of parsley
2 cloves of garlic  diced
1/3 cup extra virgin olive oil
1 cup of pitted black olives
Extra parsley for garnish

Method:
In a food processor, process your bread crumbs, garlic, parsley and olives adding your olive oil a little at a time.  Stuffing should hold together nicely.  Add a pinch of salt and pepper to tast. 
Preheat your oven to 375.

Make tiny slits all over your fish with a paring knife.  Squeeze lemon juice all over your fish and pat dry with paper towels.  Lay on a baking sheet and gently insert your stuffing into the center of fish using about 1/2 for each.  Pack it in.  Do not worry that it comes out of your fish a little.  Add several sprigs of parsley over your fish along with lemon slices. 
Add additional salt over your fish.   Place in a preheated, 375 degree oven for 45 minutes.  Add 1/2 cup of white wine to your fish, and cook 15 minutes more.   Your fish should be crispy  on the outside. and ready to be removed from the oven.  Stick your fork in your fish and flake away some meat.  If the fish  flakes away from the fork it's done.  (You must allow ample time since the fish is stuffed).  Remove from the oven and let cool at least 10 minutes before serving. 
 Remove the bones from your fish by cutting the head off, opening up your fish to reveal the rest of the stuffing.  Remove the bones gently, and slowly spoon your pieces of fish fillet onto a plate with a little stuffing on the side.  Drizzle with extra virgin olive oil and serve!
Buon Appetito!

Special Note:  If you are making one whole fish, the cooking time is the same.  You can cut your stuffing recipe to 1/2 cup bread crumbs and follow the same methods.   You can use this stuffng for any whole Fish you like.  Be sure and leave the head on.  You will have to adjust your cooking time by the size of your fish.  The meatier the fish, the longer the cooking time.  Be careful not to overcook.  

 Cooking fish with the Head intact maximizes flavor.   Look for a fresh fish by the clarity of the fish eyes.  

Spaghetti with Calamari and Telline (Squid and Coquina Clams)

On a night when nothing goes as planned, it's nice to know you can always rely on a great pasta dish.   It's a big challange aquiring any kind of fresh seafood here in Mississippi except by mailorder.  I came across these Coquina clams frozen in a box at the Grocery.  To my suprise, they were quite delicious, flavorful and quite deceiving too.  You would never know they came out of a box.    As I always say, fresh is best, but sometimes you must do what you can.  What a wonderful surprise.
Ingredients for 4 people:
12 oz of Spaghetti
4 tablespoons good quality olive oil
One tablespoon salt (for the pasta water)
One large pot filled with 8 quarts of water
One large skillet to cook your fish sauce
One plus 1/2 teaspoon salt for the fish
optional pinch of red pepper flakes or small pinch of fresh chile pepper
1 pound Clams (any small variety will do)
One pound of cleaned, cut, calamari (squid)
One cup of white wine
3 cloves of diced garlic plus one more for your sauce.
(Special note:   These were frozen, pre-cooked, clams.   They require very little additional cooking time, or your clams will be rubbery and tasteless.  If you are using fresh, be sure to allow ample time for the cleaned clams to steam open while bathing in a sautee pan of a few tablespoons of olive oil and garlic.   Add your white wine and place a lid on the pan for a few minutes.  Keeping your heat on medium/high.   Take a look at your clams.  When they are open, remove the lid and remove your clams from the pan.   Add you squid and cook.  Add some wine and let evaporated.  Your squid will turn opaque.  Be sure and remove them from the pan).  Follow instructions below to cook your sauce).
3 teaspoons of garlic minced
one cup of white wine
One 14 oz can of diced tomatoes and their juic
1/2 cup of water
additonal salt to taste.
One handful of parsley to taste
Method:   Into a skillet, heat your oil and sautee your garlic until fragrant.  Since you are dealing with frozen clams, it is not necessary to thaw them.  Just add them to the pan along with your fresh or frozen (thawed), squid rings.  (Be sure and cut them before adding them to the pan.

Turn your heat up and let the liquid bubble away.  Add your wine, salt, and give them a stir.  After 5 minutes, you will see a small ring of oil on the outskirts of the pan.  Remove your fish and the liquid into a bowl.   Add addtional oil and some more diced garlic and sautee. 

 Add your tomatoes (blend in the food processor if you like), water, salt, (pepper if you like), and stir.   Add some parsley and let cook away for at least 10 mintues on simmer.  When your sauce begins to stick just a little, add your fish back to the pan.  

 Continue cooking for 5-7 minutes more until most of the liquid is evaporated.   You will notice a ring again around the pan of oil.   Give your fish a mix.  Your sauce will begin to stick to the sides of the pan just a little.  Remove quickly form heat and cook your pasta until al dente.  Mix and enjoy.  Buon Appetito!

Eggplant Caponata

2 MEDIUM SIZED EGGPLANTS/ PEELED AND SLICED THIN, SALT, PEPPERED, AND BRUSHED WITH OLIVE OIL, LAY IN A BAKING PAN
1 CUP DICED TOMATOES and their juice
2 CLOVES GARLIC
2 TABLESPOONS SALTY CAPERS
3 TABLESPOONS OLIVE OIL
1 CAN OF PITTED BLACK OLIVES
1 CUP OF WHITE WINE
Preheat your oven to 400.  Prepare your eggplants.  Rinse, peel away the skin and slice.  Lay in a pan.  Brush with olive oil.  Salt and pepper them . Bake for 20 minutes, until soft.  You will begin to smell the eggplants. Do not get them to large or they will be seedy.   Remove from oven and let cool.  Heat your olive oil.  Saute your garlic until fragrant.  You may use red onion if you prefer.  When fragrant, add your olives cut up and your capers.  Smash them down some with the back of your spoon.    Add your eggplant and mix.   Mix in your tomatoes.  Add your white wine and let reduce by half.  Keep mixing and reducing  until oil seperates from the pan.   This should only take about 20 minutes in all.  Salt and pepper to taste.    At this point, set aside.   Heat your bread in the oven.  Slice, spoon your fragrant Caponata  over your bread.  Garnish with parsley and basil if you like.  The 20 minute Appetizer.  What more can you ask for?
This wonderful Caponata is so versitile you can use the left overs for Pasta Sauce~ 2 meals in one!~ Enjoy and Buon Appetito.

Lasagna ai Carciofi (Lasagna with artichokes)

This is luxury on a plate.  When preparing this dish, you must get by the thought of caloric intake and savor every moment.  Remember, moderation is key in everything in life,  so why not indulge?

 

Artichokes are so misunderstood, especially in the Southern, United States,  where you more than likely going to see it used as a decoration rather than in a recipe.  I order mine by mail here in Tupelo, MS.   On occassion, they do show up locally.  Look for small, firm artichokes in your local market.  Baby varieties are showing up now.  This is a great time to try this fantastic recipe.

Here is a Northern, Italian Classic you will be making time after time.  I normally use fresh pasta sheets, but did not have time to make them.  A good, quality, box variety is key to a good result.  You want a firm texture on the plate.  

Ingredients:

9 medium, baby, seasonal  artichokes, cut, cleaned, center removed

2 teaspoons salt

One fresh lemon sliced

several liters of fresh water

Cut and clean your artichokes.  Remove your green parts until you begin to see some lighter yellow leaves.  Cut the tips off.  With a sharp knife, remove the center thistle.  Split in half and place in lemon water.  This will help retain the artichokes color.

Bring several liters of water to a boil.  Add salt and bring to a boil.

Add your artichokes and  a tablespoon of butter.  Boil your artichokes for about 30 minutes on simmer. 

 Test the artichokes pieces by poking with a fork.   Do not worry if they fall apart some while they cook. They should be nice and soft.   Drain, reserving your water.  The water has great artichoke flavor.    Add some additional  cold water and place the pot  on the fire to boil.  I like to use some of the artichoke water as it will give the pasta additional flavor and some interesting color.  Add a tablespoon of salt.  Be sure and  use the same pot, without rinsing it, just be sure its large enough to boil your lasagna sheets.

Cook your lasagna sheets until almost done.  Drain in a colander and separate your sheets to cool.   You will need a small, deep, baking dish about an  8x11.

3/4 of a pound lasagna sheets.

2 cups of Parmigiano Reggiano cheese grated

Additional pieces of butter for the top of your baking dish

Parsley to garnishf

This recipe will serve 6 portions.

While your water is coming up to boil, prepare your Bechamel.  Bechamel is a white cream sauce, made up of whole milk, flour and butter. 

Ingredients:

3 cups of milk

5 tablespoons of unsalted butter

pinch of salt

pinch of nutmeg

4 tablespoons flour

Method:  You will need a wide, flat skillet for the bechamel.  The sauce needs to aerate. (Thank you, Marcella Hazan).  Do not use a deep pan.  I have made this mistake one to many times.  A simple adjustment made all the difference.   A wide open skillet,  like a frying pan will do nicely.   This takes a little practice. Heat your milk until warm to the touch and slight bubbles are forming around the edges.  Turn the heat off under your milk.   Heat your butter on low until melted.  Add your flour a little at a time incorporating it into the butter.  You do not want to darken your flour.

  You just want it golden, soaking up your butter. 

After you have added all of your flour, begin incorporating your warmed milk a little at a time.  Add a large pinch of salt (about a teaspoon of each),  and your nutmeg.  Keep mixed until smooth and you have used up all of your warmed milk.  Your result should be a very smooth consistency.

At this point butter your baking dish and set it aside.   Into a bowl combine your artichokes, one cup of Parmigiano cheese and one cup of Bechamel.   Gently fold your fixture.  You can cut your artichokes into smaller pieces if you like.   Take about a tablespoon of Bechamel and coat the bottom of your baking dish lightly.  Add your first sheet layer.  Smother your artichoke mixture, a couple of additional tablespoons of bechamel and some additional Parmigiano.  Keep going until you get to the top.  Place additional pieces of butter on top.  Bake in a preheated, 375 degree oven for 15 minutes until your top is golden.   Let rest for 5 minutes and serve immediately.

Special Note:  You can make it a day ahead by covering it with plastic wrap and placing it in your refrigerator.  Remove it from the refrigerator approximately one hour before placing it in the hot oven.   Buon Appetito. 

My variation adapted from Marcella Hazan's Book, "Essentials of Classic Italian Cooking."   A fabulous cookbook, everyone who cooks and even if you don't,  should live by.   Thank you to Marcella Hazan for her wise words  and always wonderful advice.  I now can consider myself an expert in making Bechamel.  Who knew a pan and some determination could make such a difference? 

Stuffed fillet of Sole

In all the years of cooking, I do not remember stuffing fillets. I have always stuffed a whole fish.  I gave it a try this past Friday night and it worked.  Remember, simple ingredients can yield a great result.  I picked up some Sole fillets in Memphis while on my shopping trip.  Look for fresh, thin fillets.  They work best as they hold together raw.  Once cooked, they hold their shape too.

Ingredients:  4 Servings

4 fillets of Sole or any thin, (pliable) Fish fillet (Cod, for example,  will not work, the fillets are to thick).

one teaspoon salt (for the fish)

One teaspoon pepper

One large egg

2 tablespoons olive oil (for the stuffing)

2 tablespoons of butter divided into pats of butter set aside

One cup of bread crumbs (plain)

1/2 cup diced parsley

2 cloves of garlic diced

Additional sprigs of Parsley to garnish

2 tablespoons, good salty capers.  Be sure and give them a quick rinse.  Same rule applies if capers are under Vinegar

1/2 cup pitted black olives

A squeeze of fresh lemon over each fillet.

1/2 cup of white wine

 About 8 Shrimp/ cooked (I blanched them quickly as they will continue to cook in the oven).  4 with tales on, 4 with tales removed

Method:  Place the egg, bread crumbs, garlic,  capers, olives, parsley and olive oil into the food processor.  Give it a pulse or two until the bread crumbs hold together.  Add your white wine a little at a time to your mixture.  You can add more bread crumbs if you like. It will become somewhat pasty.  Add your Shrimp and give it a mix.  You do not want your shrimp ground to fine. It's OK to see some pieces.  You can also dice the shrimp and add it in a bowl with your breadcrumb mixture and set aside.  Set aside your 4 remaining Shrimp.  You will use them to decorate later.

Butter your baking dish with one tablespoon butter.  Lay your fillets flat and with your hands insert about 2 tablespoons of stuffing in the middle of your fillet.  Roll your fillets and turn them over.  You want the seam to be ont he bottom of your fillet.  Place a pat of butter over your fillet or you can brush them with melted butter.  Continue this process and discard any left over stuffing. 

As you can see, I had some extra olives so I added them to the dish.   (The shrimp on top  is for the purpose of this photo. You  can add them later.  They are already in the stuffing).

Bake in a preheated 400 degree oven for 12-15 minutes.   This cooks up very quickly and you might have to take it out at the 12 minute mark.  Let rest for 10 minutes before serving.   Decorate with your extra shrimp on top and a few sprigs of fresh Parsley.  A little lemon would do nicely too.  Drizzle some extra virgin olive oil on top. Serve with a light Pinot Grigio or Vinho Verde. Buon Appetito.

Special note:  I added my shrimp to my Baking dish at the 12 minute mark.  3 minutes later, they were slightly golden on the tips and firm.  I served fried Asparagus and some Horseradish cream as a side dish.

For the Fried Asparagus:  3 each/ 12 sprigs cleaned and trimmed at the bottom

One egg

One cup of cornmeal

These Asparagus were very thin.  It was not necessary to blanch.  Dip your Asparagus in egg and roll.  Add a pinch of salt.  You want the Asparagus well coated.  Dip in cornmeal.  Repeat egg and Cornmeal a second time.  Fry in Sunflower oil until golden. It just takes a minute or two.  Lay on paper towels until serving time.  

For the horseradish cream: 

 One tablespoon horseradish, one teaspoon hot pepper sauce, 3 tablespoons mayonnaise.   I just had a craving.  I normally would just steam some Asparagus. Enjoy!

Pizzaiola alla Mamma

It's the perfect sauce on an evening where you are just to tired to stand in the kitchen.  Traditionally prepared during the Summer months in Italy, this meal might make you prepare  it during the cooler months too.   My mother used Minute steaks.  These thin sirloin beef cuts cooked up in a hurry.  The stewing in the sauce tenderized these cuts of meat.  Today, I use thin, rib-eyes.  Have the Butcher cut them nice and thin without falling apart.  A little, goes a long way. 

Ingredients: Serves 4 hearty portions

12 oz of Penne Pasta

4 thin beef steaks (about 1 pound)

3 cloves of garlic, split in half (you will be removing them later so leave them large enough to find in your pan)

Sprigs of fresh basil

2 teaspoons salt

One of pepper

2 1/2 cups of tomato sauce *unsalted (make salt adjustments to your liking)

1/2 cup of white wine

pinch of sugar, optional

3-4 tablespoons of olive oil

One large skillet (enough to accommodate your sauce and steaks)

One pasta pot with 8 quarts water and 1 plus 1/2 tablespoon salt

Method:  Heat your oil in a large skillet to medium.  Heat your garlic until fragrant and golden,  remove from the pan.  Quickly add your beef steaks.  Cook on each side for about 1 minute.  Add one teaspoon salt and pepper.  You want them browned some on each side.  Set them aside to cool.  Do not worry as they juices from them will run in the plate.  This is normal.

Add another tablespoon of olive oil to the pan and heat.  Add your garlic back to the pan.  Mix until heated again and fragrant, remove from the pan.  Add your tomatoes, wine and cook.  Let reduce about 1/2.   This will take approximately 10-12 minutes.  When you see a ring around the pan, add your beefsteaks back to the pan  with all their liquid.  Add your wine (add your optional pinch of sugar here). Submerge them under the sauce.  Cook for 10-12 minutes more on Simmer until a complete ring forms around the pan.

In the meantime, cook your pasta until al dente.  Remove your Beef Steaks from the pan and serve as a second dish.  I cut them in half and served them in the pasta bowl.  My mother would never hear of such a thing as it was always served separately,  in all it's glory and goodness.  Don't forget the Crusty bread!  Buon Appetito!

(I will be adding more photo's soon).