Torta Caprese

 

When chocolate, almonds, eggs and butter come together, it can only mean one fabulous dessert.  This Torta is easy and simple to create.   I am all about traditional and  classic recipes and this one is no exception.  From the Island of Capri, off the Amalfi Coast, comes this wonderful dessert.  You might say my love for it is genetic.  My uncles had a Pastry shop on 116st street and 2nd avenue in Manhattan.  I can remember as a child my Grandmother Barbara on patrol in the window standing behind all those sweet treats.  We would arrive and she would fill our bag with sweet delights of all different varieties and give each of us a roll of pennies.  My family is from Vietri sul Mare, on the Amalfi Coast just across from the Island of Capri, where this decadent dessert originated.  My love for my Grandmother explains it all. Although she is no longer with us, this dessert brings to life such happy memories of days long ago.  I hope it does for all of you~ Buon Appetito~

Ingredients:

One 10 inch pan/ butter and line your pan with parchment

1 plus 1/2 cups melted and cooled unsalted butter

1 teaspoon almond extract or 2 tablespoon almond liquor

1 cup granulated sugar

4 eggs separated

10 oz semi sweet chocolate

10 oz blanched almonds

one rolling pin/ or one food processor

one dish towel

Melt your butter in a pan and cool.  Lay your almonds in a pan and set your oven to 200 degrees.  Heat for 3-4 minutes.  You will begin to smell your almonds.  This method helps the almonds release essential oils which will add wonderful flavor to your torta.  Set them aside to cool.   Wrap your cooled almonds and chocolate in your dish towel.  Use your rolling pin to brea your chocolate and almonds into small pieces.  You may use your food processor.   (Some recipes will tell you to melt your chocolate with your butter.  This is not recomended because your outcome will not be dense.  The classic method of preparation was all done by hand). Pour into bowl. Cream your eggs and sugar in another bowl.   Add your chocolate and almonds.  Whip your egg whites with a pinch of sugar till stiff.  Gently fold your egg whites into your batter.  Then pour into your pan.   Set your oven to 350 degrees and ba e  for 45-50 minutes.  Remove from oven and cool.  Turn over in a plate, remove parchment and decorate with powdered sugar.  Enjoy~

Standard whipped cream / one cup

Whip cold whipping cream in a chilled bowl with a pinch of sugar. I add a little drop of almond liquor to mine.  Serve on the side of your Torta Caprese.  Buon Appetito~

Chicken Cutlet Parmigiana (Pollo alla Parmigiana)

 It's a Neopolitan concoction at best and that's a good thing.   I am almost sure it's Italian-American.  How it evolved is questionable.  I have never seen it in Italy and why should I?   I am sure it was all because of leftovers here in the States.   There was always leftover sauce, leftover mozzarella cheese from the weekend, along with plenty of Parmigiano cheese in our kitchen.    Chicken breasts, pan fried, were a popular item growing up in many Italian-American households.   A little lemon squeezed on top is all you needed.  Many never made it to the baking dish, as we would steal some  as my Mother fried away.  It was always a favorite among the children.  It remains today, a very popular item, both in kitchens around the globe and in many family restaurants.  It's  not difficult at all to make.  I wonder why we don't make it more often?  A little goes a long way here.  Here is my mother's version and it might have been your Mom's version too.  Enjoy!  Buon Appetito

Servings for 6 people:

2 pounds of chicken breasts, boneless, pounded thin. Cut into even 4 inch pieces

4 eggs beaten (for each additional egg add one tablespoon Parmigiano Cheese.  Just in case you need extra).

3 tablespoons whole milk

3 cups meatless tomato sauce leftover or made fresh

2 teaspoons of salt

2 teaspoons of pepper.

4 tablespoons Parmigiano Reggiano cheese plus additional 4 tablespoons for baking dish

4 cups of unseasoned bread crumbs

3 large plates or dishes/ one for your egg mixture, one for your bread crumbs and one for your chicken (this is just to make it easier for you to prepare for your frying).

Skillet for frying

About 2 cups frying oil.  I prefer Sunflower or any vegetable oil

Assemble your ingredients:

Method:

Pound your chicken pieces thin and set aside. Add about a teaspoon of salt and pepper to your chicken.  Mix your eggs, Parmigiano and milk in your baking dish.  Carefully, begin heating some frying oil in a large skillet.  You want your oil heated to medium/high.   Your oil should be enough to come up the size of the pan, about an inch.  You don't want to much, as you will be turning them rather quickly as they turn golden.   Carefully begin coating your chicken.  First in your egg then bread crumbs, then repeat.  This will ensure a thick coating.  Carefully drop a few bread crumbs in your hot oil.  If the oil sizzles it's ready.   Carefully place your chicken in the pan.  The chicken will cook quickly.  Turn it only once.

Drain the chicken on paper towels.   Continue this method until all your chicken is cooked.  It just needs a few minutes on each side.

Cook or heat your basic tomato sauce.  If you are making this fresh, you will need to make it ahead or it will delay your assembly.  I had to make mine fresh.  You will need:

2 cans, 14oz diced tomatoes and their juice ( you will lose some volume/liquid while this cooks and reduces.  You should have around 3 cups sauce).

3-4 tablespoons of olive oil

1/4 cup diced onion

2 tablespoons carrot

2 tablespoons celery

one teaspoon salt

one teaspoon pepper

One cup of red wine

Heat your oil in a pot enough to accommodate your sauce.  Add your onion until fragrant.  Add your celery and carrot, salt, pepper and mix until fragrant.  Just takes a few minutes.  Carefully add your tomatoes and wine.  I like to add a pinch of nutmeg.  This is optional.   Cook for 15-20 minutes on medium/low or until the oil forms a ring around the sauce and your sauce has thickened.  Turn off the heat and set aside.

Add several tablespoons of sauce on the bottom of your baking dish.

Place your cooled, chicken pieces into your baking dish.  Fill up the pan.  Preheat your oven to 375F.

Continue your assembly by placing sauce all over the tops of your chicken.  Then sprinkle mozzarella cheese evenly over the tops along with several sprinkles of Parmigiano Cheese.

Place into your preheated oven, covered with foil for 15-20 minutes until your cheese has melted and all your ingredients have merged into one dish.

Let rest about 10 minutes and serve hot with  crusty bread

Buon Appetito!

7 minute Shrimp (Gamberi alla Mediterranea)

This Louisiana  Shrimp from Breton Sound is said to be some of the best in the country.  The key to cooking Shrimp is timing and experience.  There is nothing worse than undercooked shrimp or shrimp that tastes rubbery.   This dish is popular on the Mediterranean Coastlines in Europe.  Easy to do and oven to table in 7 minutes.  I was almost tempted to toss it with Pasta.  I served it as an appetizer and shared it with friends.  I unexpectedly found some beautiful banana peppers in my garden, all from a plant I thought was actually not producing anymore.   It's funny the things you find in the garden.  Buon Appetito!
Preheat your oven to 425/bake.  Make adjustments for convection cooking. 
Ingredients:   (Serves 4)
One pound and half of extra large (Jumbo) Shrimp. If you are using frozen, this will work too.  Be sure and thaw them thoroughly.  
2 Banana peppers, split, cored and sliced.  Leave them hole if you like and discard them after cooking or serve them up.  Any pepper you like will do.
2 teaspoons of salt
2 teaspoons of pepper
2 cloves of garlic diced or you can leave them hole then smash them for flavor and remove them before serving.
1/2 lemon juice
2 tablespoons olive oil
Handful of parsley diced or left whole for decorating the plates.  (Whatever you like)
One oven to table baking dish 
Method: Remove your shells from your shrimp, remove the black vein across the back.   Slice open across the back, leaving the tails intact.  Just like opening a book.  
Carefully toss your shrimp in a bowl with all the above ingredients. Place in as circle in your dish.  Pour your marinade over your shrimp.  
Bake for approximately, 7 minutes. 

Might have to rename dish 7 Minutes of Heaven.

Just serve with some garlic toast.

Just a little squeeze of Lemon too.  Discard the garlic if you like.  I did not.    Buon Appetito! 
Special Note:  Timing is everything.  Jumbo shrimp vary in size.  Don't be afraid to open your oven and take it out early.  These were approximately 3 inches in length.  (Not including the tail). Enjoy!

Pizza Rustica

This is a lovely and delicious Pizza Rustica that is simple and easy to make. Traditionally made with Escarole and onion, I had no Escarole on hand as it is impossible to find here locally.  Native Son Farm had delivered some fabulous Bok Choy, which is a close second in texture and very similar to Escarole in flavor.  You will need a one pound bunch, give or take a little.  I always have Pizza Crust ready and waiting in my freezer.  I defrosted two balls of dough and let them rest to room temperature.

Step 1:

Clean your Bok Choy by thinning the stalks.  Set an 8 quart pasta pot on the stove filled with about 4 quarts of water. 

Add a teaspoon of Salt and a teaspoon of Baking soda.  (The baking soda will help retain your bright green color of your vegetable through the boiling process). Submerge your vegetables  underwater with a teaspoon of salt.  I let it rest 15 minutes submerged in water and gave it a good rinse.  Bring your water to a rolling boil and submerge your Bok Choy. 

Add another teaspoon of salt and let boil for 15 minutes.  Drain your vegetables and let cool.

STEP 2:

In a large skillet heat 3 tablespoons of olive oil.  Add 2 cloves of garlic chopped and saute until fragrant.  (You may also use Spanish onion if you like).  Add your cooked Bok choy and mix.  Let the liquid in the pan reduce until the Bok choy is almost sticking to the pan.  Add another teaspoon of salt and remove the pan from the heat.  Add one cup of Parmigiano Reggiano Cheese.  Set aside to cool while you get your crust ready.

Step 3: 

Heat your oven to 450 degrees/ bake

I use a pizza stone.  You must preheat your stone if you are using one.  It just takes a little practice, however a pizza pan or even cookie sheet will do.  You can make this in any shape you like.  You will need two crusts, top and bottom to help seal the contents of your pizza Rustica tight.

Roll out your dough into a circle.  Place on pizza stone in oven and cook for 10 minutes.  Your bottom crust needs to pre cook to prevent your pizza from becoming wet while cooked.

Roll out your dough

Pre Cook and do not worry if it's not perfect.  The crust you see hanging off the side, will disappear once you stuff your pizza and fold your ends over to help seel the crust.

STEP 4:

Remove your pizza crust that has been pre-baked carefully.  It will be very hot.  Place your vegetable mix into the middle of your crust and spread.  Place your uncooked crust over your vegetables and fold your ends over. 

Brush on some olive oil and place in oven.  Cook for 35-40 minutes until your crust is golden.  Remove from oven, slice and serve. Buon Appetito~!

Potato Croquette's (Crocchetta di Patate)

I am not sure what it is exactly that can stir up excitement more than a potato and some mozzarella.  Is it that luscious, creamy, center that spills onto the plate? Is it the crispy shell?  Whatever it is, it's always delicious. 

Traditionally made in our home with leftover Mashed potato's or boiled potato's,  I decided this night to test,  a baked Russet potato.  My mother thought I was crazy. Why ruin a good thing? They were normally made in summer, as a side-dish to a cookout.

What a wonderful surprise.  There are several important factors to remember when make these croquettes.

1.  Remember to use a Russet potato.  A high starch content is key in helping this Croquette stay together.  It also will NOT absorb oil.  Your oil will remain on the outside of your Croquette.  Helping to create a warm, fluffy, Croquette with that surprise, moist center.

2.  Good quality frying oil. (Vegetable is best)

3. Temperature of your oil.  The best way to see this is to sprinkle a few grains of bread crumbs into your heated oil (Medium/high).  Lay your Croquettes in your oil one at a time. 

4. Be sure your oil covers your croquettes.  Yes, they must be submerged.   If they are bubbling to quickly, your heat is to high.  They will need to be frying at least 5 minutes or so, depending on the size of the Croquette's.

Ingredients: 9 large croquettes (You can make them in any size you wish.  Frying time will vary). About 3 inches long and 2 inches wide.

6 large Russet potato's

one Large egg plus a little more if need be

2 teaspoons salt

2 teaspoons pepper

One cup plus extra if you like of  Parmigiano Reggiano cheese.  This is according to taste.

9 Bocconcini (Mini mozzarella balls) or 9 pieces of mozzarella about the size of a Bocconcino or more if you like. 

1 cup diced prosciutto (optional) or Ham diced

1/2 cup parmigiano

2 more eggs for coating before frying

2 cups of bread crumbs (Seasoned or plain

large bowl

foil

baking pan

Preheat your oven to 400 degrees F.

Method:  Wrap your potato's in foil tightly and poke some holes in them.   

Place in the oven for one hour until cooked

Unwrap and let cool 30 minutes before handling

Remove the foil, skin and place the meat of your potato's in a bowl.  They should be white and fluffy.

Add your egg, cheese, salt, pepper and combine.

Mix

Form your Croquettes by placing a palm full of mixture into your hands.  Shape and press a hole in the center. 

Shape

Pass the Croquettes in Breadcrumbs

Lay them on a baking sheet and place them in the refrigerator to set and firm.  I let them rest overnight and fried them the next day.

Right before you plan of frying them, heat your oil.  In the meantime, beat 2 eggs (add some extra Parmigiano cheese if you like)

Add some extra bread crumbs to a dish and spread

This helps to create a thick, crispy coat around your Croquettes

Fry in Vegetable oil

Drain on paper towels and let cool 10 minutes before serving.  They are so delicious.  How can you have just one?  Add some additional salt if necessary.

Buon Appetito!