Pasta con Ceci

                              
It's Monday night at the Giacometti's and I feel compelled to explain how this blog came about.   When exactly did Italian food get so complicated? When did it become about these huge portions of food?  My purpose is to  help expel those thoughts from your mind completely. Italian food is simple and delicious  in reality. It's is always about the fresh flavors of the ingredients.  Ingredients are never covered up.  They come together in a union to create something fantastic in the plate.  The Italians "Live for food."  Being Italian is not only about heritage, it's a lifestyle.
I felt compelled tonight to make something from the region of Tuscany.  A bean that is so often mis-understood here in the United States.  I keep Chick peas  (Garbanzo beans), frozen and cooked  in cup size portions ready to go in the freezer at anytime  If you are making these ahead, be sure  and rinse and leave them in water overnight.  They will need to boil for 3-4 hours and simmer in order to become tender.  Be sure that they are always covered in water while simmering.  Let them cool and place them in the freezer.  If you feel the need to use the canned variety that is fine.  There are many good varieties out there.  Be sure to drain and rinse.  Use them in the same fashion for this recipe.

Tonight's dinner is reflective of a reminder of Tuscany.  Ceci are typically served in a Minestra or soup with other vegetables. Typically hearty and served in winter.  Tonight, a Summer version,   Pasta with chickpeas with fresh Rosemary.   With Rosemary in abundance this time of year, this is the perfect quick and easy Pasta  to serve for a weekday dinner~ Buon Appetito~
Ingredients:
2 cups chick peas  (cooked and drained)
2 garlic gloves or 4 tablespoons of white onion
4 tablespoons of olive oil plus 1 tablespoon vegetable oil (addtionial olive oil to garnish).
3 tablespoons of fresh rosemary chopped fine for garnish
Optional pint of sweet 100's tomatoes or pomodorini
1 teasspoon of salt
1 teaspoon of pepper
Additonal salt and pepper for the table

Into a pan 2 tablespoons of olive oil, 2 sprigs of fresh Rosemary.  Remove your Rosemary as it is only to flavor the oil.   Saute your garlic until fragrant.  (You may remove it from the pan  or continue, as your oil will be flavored).   After just a few minutes place your 2 cups of drained chickpeas into your olive oil and mix.  Add your salt and pepper.  Keep your heat on med/ low and crush  some of your  cooked chickpeas with the back of a spoon.  Leave some whole as it is very pretty in a tubular pasta when served.  Cook for 7 minutes.  It is here that you might want to add your pomodorini  cut in half.  It is not necessary as the dish is flavorful without this addition, however I will add them on occasion when they are available out of my garden.    Place your lid on the pan and remove from heat.  Cook your pasta.  Rigatoni is recommended or any tubular shaped pasta.  Drain and mix with your chickpeas  and / or tomatoes.  Add additional olive oil.    Add fresh chopped rosemary for Garnish~ Buon Appetito!

Strozza Preti con Gamberi, Zucchine e Scalogno Dorata ( Pasta with Shrimp, Zucchini, and golden Scallions

 I came across these interesting, Organic, Italian Zucchini at the Whole foods Market in Birmingham, Alabama.  I was intrigued, since they were so tiny compared to their American counterpart.   I refuse to buy zucchini in Winter. They just breakdown into a pool of water when cooked.  Not worth the effort nor the price.  Sometimes you just have to step out of your comfort zone and give it a try.  I bought three.  They were under a pound in total.   How far can this go?  Pretty far in a pasta dish.  What a nice surprise.  A quick saute with garlic and scallions and the zucchini surprisingly held together.   What a surprise to taste such great flavor.   This "Strozza Preti" pasta is the perfect choice for this dish. (The Pasta term translates to "Strangled Priests, due to their twisted collar shape).  The Condimento coats the outside of this pasta so well while the remaining olive oil seeps into the pasta itself creating great flavor.  I just had to have a little extra.  I hope you like it.  Buon Appetito!

Ingredients:  4 people

12 oz of Pasta / Strozza Pretti/ Fussili/ Cavatappi/ or Small Penne

3 tablespoons of olive oil

2 cloves of garlic diced (about a teaspoon)

2 scallions trimmed and diced into tiny pieces

3 small zucchini (about a pound) Julianne (sliced long and thin with a sharp knife).

3/4 pound of raw shrimp/ or cooked shrimp.

(you will have to either saute the shrimp in the same pan or add your cooked shrimp at the end of your recipe). 

One teaspoon of salt 

One teaspoon of pepper

a few red pepper flakes

1/3 cup chopped fine fresh Parsley 

One tablespoon of salt for your pasta water. 

Additional Olive oil to drizzle over your pasta if you like

Method:

Place a large enough skillet on the stove top and heat (large enough to accommodate your pasta at the end).  Put your water on to boil for your pasta. Don't forget to put salt in the water!  (If you are using raw shrimp, place your Shrimp in your hot pan with one tablespoon olive oil  and quickly saute until pink. Add 1/3 cup white wine and let evaporate.  Remove them from the pan and set aside.  Wipe out your pan to re use.  Do not wash).   Turn your heat to medium and add your olive oil.  saute your garlic and scallions.  Add your zucchini, a teaspoon of salt  and cook until wilted, slightly golden and fragrant (About 4-6 minutes).  Turn your heat off and  place your cooked shrimp in your pan and give it a mix.( There is no need to add wine if you are using shrimp already cooked). Add your black and red pepper.  Set aside to cool. 

Cook your pasta in salted water and drain.  Toss with fresh, chopped parsley and serve.  Buon Appetito

Optional:  For additional color and flavor, add a tablespoon of tomato paste to your scallions and garlic when fragrant and mix in the skillet for just a minute.   Add your zucchini to the pan and cook as directed above.  This will give this dish additional color and flavor. 

Pasta con Asparagi, Gamberi e Arugula~ (Spaghetti with Asparagus, Shrimp and Arugula)

I am so happy to see so much excitement over this recipe.  I had a little fresh Arugula from my garden that would not be enough for a salad.  Why not toss it into some Pasta?  When Arugula nears the end of it's growing season, it's so incredibly spicy.  It's the perfect addition to this dish.  Had some fresh, frozen Pacific shrimp ready to go.  Pasta is always on hand.  Had just enough Asparagus left to make this dish~ What a great combination of texture and flavor.  You can use a shell type Pasta too as it would make for a terrific presentation.  I am a huge Spaghetti fan.  Can you tell?

Ingredients: For 4 people

1/2  pound of medium shrimp, cleaned, deviened, tails cut off.

2 cloves of garlic diced

12 oz spaghetti imported from Italy.  I use DeCecco

3 tablespoons olive oil

2 tablespoons butter

1 cup of white wine

1 teaspoon salt

1 teaspoon black pepper

1 handful (about 3 oz) of Arugula, washed and cut

Method:  Dice your garlic and set aside. Trim the woodsy bottom off your asparagus tips.  About 2 inches off the bottom. Blanch your asparagus in water with salt for 3-4 minutes.  Add a pinch of baking soda to help retain your green color of your asparagus.  Cut up, and set aside.  Into a heated pan add your olive oil, garlic.  Saute until fragrant.  Add your shrimp and a teaspoon of salt to the pan.   Cook for 2 minutes on each side until your shrimp turn pink and are almost cooked through.  I used  medium/Large shrimp here.  Add your white wine and turn up your heat.  Add your butter to your pan and let reduce.  In just a short 3-4 minutes add your cut up asparagus.   Add additional Salt and pepper to taste.  Set your sauce aside to cool slightly. A lovely sauce will be left in the pan.  In a Pasta pot filled with boiling water, add your pasta.  Cook, until al dente.  Drain and  add to your pan.  Mix with your Fresh Arugula.  If you don't have Arugula, Baby spinach or chicory will do nicely.  Enjoy and Buon Appetito~

Special Hint:  You can substitute Sea Scallops for your Shrimp.  They will require a longer cooking time but just by a few minutes. 

They can be quite large and substantial so you might want to cook less pasta to serve ~

Risotto al Merluzzo e Peperoni (Codfish and roasted Red Peppers)

Who said there was nothing for dinner?

This is what happens when you only have one of everything left in the refrigerator and freezer.   One piece of codfish, One roasted red Pepper, some extra Roasted yellow pepper and some good salty Sicilian capers, yields one great Risotto.

Serves 4 people

Ingredients:  One 12 oz piece of codfish

2 cups of Arborio rice

3 tablespoon olive oil

2 tablespoons white onion

2 tablespoons salty capers

1-2 roasted red and yellow peppers, drained and cut up

4-5 cups vegetable or fish stock heated

one cup of white wine

In a deep skillet or Risotto pan, heat your oil.  Saute your onion until fragrant.  Cut up your fish into 1 inch bite size cubes.  Saute in your pan until opaque.  Add 1/2 cup of white wine and let evaporate.   Remove your fish from the pan and set aside.  In the same pan, add your rice and mix.  Add another 1/2 cup of white wine and let the wine evaporate some.  Begin adding your liquid.  Keep adding  in your liquid,  a cup at a time. Let each evaporate some after each addition.

 Keep cooking in the same fashion for approximately 18 minutes.  Make sure your liquid is evaporating in a slow steady pace. You want it boiling away on medium/ low.   Add your fish, peppers, capers, back to the pan and continue to stir for two more minutes.   Turn your heat off and let rest for approximately 5 minutes before serving. 

Give it another stir and place in serving bowls.  Serve topped with some fresh parsley and a great big glass of Pinot Grigio.  Buon Appetito.

Pollo alla Romana (Chicken Roman Style)

Red Bell Peppers, Chicken and Tomatoes

You better have some extra crusty bread on hand for this dish.  Pollo alla Romana or chicken Roman Style, will have you going back for more.  Served traditionally in a Trattoria or family style Restuarant, in Rome Italy, you may want to wear some comfortable clothes to the restaurant.  It will be hard to stop eating.   Here is my version based on a very traditional recipe handed down by my husbands Aunt Dora, a Roman Native.

Ingredients: Serving 4 people

3 tablespoons olive oil and one tablespoon vegetable oil

One 4-5 pound chicken cut up into small pieces/ 80 percent of skin removed.

1 teaspoons of pepper

2 teaspoons of salt

1/2 cup chopped white or yellow onion

1 cup of white wine

2 cups of of chopped tomatoes and their juice

1/2 cup of water

2 red bell peppers, seeded and sliced thin

3 large cloves of garlic diced into tiny pieces.

Basil or parsley for presentation

Method:

If you can, begin the night before.  Clean and cut up your chicken.  Squeeze some lemon juice all over your cleaned chicken.  Toss and cover your chicken and place in the refrigerator overnight.  (This will remove the game taste from your chicken).

The next day remove your chicken from your refrigerator approximately 30 minutes before cooking. Dry with paper towels.  Add one teaspoon of salt and one teaspoon of pepper to your chicken pieces.

Orange Bell Pepper was substituted here~

In a deep skillet, add 2 tablespoons olive oil and your vegetable oil.   Brown your chicken pieces for about 5 -7 minutes.  Set your chicken aside.   Using the same pan, drain your fat.  Take a paper towel and wipe out your pan and set back onto the stove. Turn your heat to medium.  Add your last tablespoon of olive oil to the same pan. 

 Add your onion, garlic and red bell peppers.  Add your teaspoon of salt.  Cook until your vegetable are wilted and fragrant, about 5 minutes on medium.  

At this point add your chicken back to the pan. 

Add your white wine scraping the bottom of the pan.   Add your tomatoes.  Add a teaspoon of salt.  Reduce your heat to a simmer.  Place your lid to your pan ajar, and let cook until the oil separates from the chicken and a ring forms away from the chicken along the rim of the pan.  This should be cooked through in about 45 minutes.  Buon Appetito~

Porchetta (Version 2, Superbowl Sunday)

I like to marinate my cut of meat the day before in a cup of white wine.  You do not have to.  I begin the morning before I will place it in the oven.

Here in the United States, it's a real challenge to find a good cut of Pork for this dish. In Italy, the whole Pork is usually roasted by a vender selling delicious sandwiches on the side of the road. At home,  the Pig,  belly cut,  is usually flatter than most around the Pig, so it's easiest to handle for the home cook. It also requires less work than di-boning a Butt roast.   I am in Tupelo, Mississippi where pulled pork is everywhere covered in sweet BBQ sauce.  They have never had my Porchetta and it's to bad.  Pork doesn't need to be covered up in BBQ sauce to be good.   Here is my version.  I hope you agree, it's good.  Just prepare it the night before.  Place it in the low oven, and go to sleep.  In the morning there will be a surprise before your very eyes.  Dinner is ready!  Turn your oven off and let it rest.  Lunch or dinner, it will be very hard to resist. You will be very tempted to give it a taste.  Buon Appetito!

Ingredients:  One 8-10 pound Pork Belly/ Boston Butt Roast bone in. (You will di-bone, if you are using Pork from the belly, you will pound and flatten)

8-10 cloves of garlic/ cleaned/ peeled

4 tablespoons fennel seeds (toasted in the pan with a pinch of salt for about 5 minutes.  You will notice the fennel will begin to be fragrant.  Do not burn them. If you do, throw them away and start again). 

If you are using fresh fennel Cut your fennel bulb in pieces and place in the food processor and chop fine.   Add one tablespoon of toasted fennel seeds to your fresh fennel). Set this aside in bowl.

3 teaspoons of salt 

3 teaspoons of pepper

2 tablespoons of ground sage

8 springs of rosemary, removing the rosemary from the stems, place in food processor chop, set in your bowl with your fennel

Place all your chopped ingredients into a bowl and mix in your olive oil.  Set aside.

1/4 cup olive oil (for your paste)

kitchen string

METHOD:

Place your meet on a large cutting board.  Place your knife along the bone and cut around the bone.  Open up your cut of meat in half, and then again in a Third.  Lay the meat fat side down on your board.  Your piece of meat is now laying out in length, rather than sitting up in height.  You should have a rather flat piece of meat.  (Do not be alarmed if it's uneven, we will be rolling it up in just a minute). 

Place a piece of wax paper, parchment or saran wrap over your meat, pound and flatten.  Take your bowl of herbs, garlic,  fennel, seeds, etc. and add your olive oil salt and pepper. You should get a little pasty concoction that smells wonderful.  Make tiny slits (Be careful not to cut through). across your flattened meat and massage your meat with your paste.  You should have enough for the entire piece but don't worry, it will be rolled and filled with flavor.

Preheat your oven to 225 degrees.

Carefully roll your meat as tightly as possible.  At this point, I like to roll a piece of heavy duty wrap around it and set it in the pan and into the refrigerator to take shape (optional).   Quickly remove from refrigerator after 30 minutes, remove your paper and tie up your roast.   Brush a tablespoon or two of olive oil across the top. 

Wrap in foil very well.  Seal in the entire roast and lay on a cookie sheet or large enough baking pan.   Place in a 225 degree oven for 9-10 hours.  My general rule is one hour per pound on low heat.  I placed it in the oven overnight. 

In the morning, turn your oven off.  Leave it in the oven until about an hour before serving.  You will heat it up later or serve at room temperature after broiling the top).(

Carefully remove from oven.  Turn your package over on the baking sheet. Cut across the top and place your oven on broil.  Set with the foil opened well but not removed, back in the oven for 7-9 minutes.  Check on it carefully as you don't want the top to burn just crisp up.

Remove from oven and let rest a few minutes until foil cools down.  Then carefully pull out and remove foil.  Remove your strings, slice and serve.  It will fall apart very easily.  Traditionally slice if you can.  It will be hard not to have a taste in that moment.  Enjoy!

Special note:  Porchetta  can be found throughout Italy and varies in cooking style Regionally and even by neighboring towns.   They are all quite similar in taste.  Wild fennel as well as fresh Pork,  gives it a more intense flavor.  Enjoy!

Do not worry about how large the Porchetta looks wrapped up. In the morning, you will notice some shrinkage inside the tightly wrapped package.  This is normal due to fat content.

DO NOT USE PORK LOIN.  IT WILL NOT WORK.