Chocolate Tartlets (Tortino al Cioccolato)

I love individual Tarts, don't you?  How does one travel through Italy without ever having some of the best chocolate in the world?  On my last trip, I tasted chocolate from Bari to Bologna.   After a stop in the city of Perugia, I was convinced. (http://inperugia.com/eurochocolate-chocolate-festival)
  Italian desserts are something to behold, having learned a lot from their European friends,  the Austrians.  http://www.saveur.com/article/Travels/Viennas-Sweet-Empire  Delicate, luscious desserts made up of very few ingredients, including the highest quality Cocoa (above 75 percent). Makes all the difference in the world.    This Tortina di Cioccolato, was originally served as a cake, by the slice.   I love the idea of little tartlets.  I hate to share.  Don't you?
It was my idea to top it off with Vanilla ice cream and Carmel.  The Italians nor any European Pastry shop,  wouldn't hear of it.  Why cover up a good thing?   I am Italian-American after all. BuonAppetito!


Ingredients: Makes 4 servings.
6 ounces of butter cut up/cold/ cubed (extra butter for lining ramekins)
4 / 6 ounce Ramekins, lined with butter and sprinkled with some extra sugar on hand.
4 eggs ( 2 eggs/ 2 egg yolks)
1/3 cup unbleached flour or 1/ 2 cup gluten free or almond flour (Recipe works will gluten free)
1/3 cup granulated sugar plus extra for lining the ramekins
3 ounces bittersweet chocolate
4 ounces Dark chocolate
2 pinches of course sea salt

Optional 1/2 teaspoon vanilla extract

Method:   
Melt your chocolate an butter together to melt.  You can use the water method or your microwave.   If you are using your microwave, melt at 20 second intervals.  Do not try to melt butter all at once.  If you chocolate has a high percentage of Cocoa, it might take a shorter time to melt.  Keep this in mind. I would hate for you to have to start over.
Preheat your oven to 350F degrees.   Prepare a pan of hot water and set it in your bottom rack of your oven.  Bring the oven temperature back to 350F.   Prepare your Ramekins by buttering and shaking some sugar around the inside.  These will look glossy when turned over and come out easily.

After it's melted let cool and mix until thoroughly combined. 
In a mixer on low or by hand, combine the rest of your ingredients.  Carefully add your cooled chocolate.

After it's combined, carefully pour the chocolate into your Ramekins about 3/4 of the way or so.   Carefully place them into the center rack of the oven for about 22-25 minutes, until done.  Do not open the oven.  Do not over bake.  They  need to be light and airy and jiggle some.  They will continue to cook while they cool.

 They need to look like this:

A scoop of good quality Gelato or Ice cream and some Caramel Sauce, what more can this Italian girl ask for?  

Well, maybe eating it in Italy.
Buon Appetito! 
Can't miss Caramel Sauce
Ingredients:
One cup of sugar
6 tablespoons of cubed, unsalted butter
1/2 cup of whipping cream or milk. 
pinch of salt
one teaspoon of Vanilla extract ( optional)

1.Melted on low/medium on the stove.  Be sure and use an heat proof spoon or spatula to move the sugar around the pan. 
2.  After your sugar has dissolved, ,  Remove from heat. It should be an amber color.  Working quickly,  Add a pinch of salt
3. Add butter and stir, your mixture will bubble up
4. add your whipping cream and stir until your mixture is opaque, thickened and shiny.

Pour into a container and let cool.  Can be stored for up to 2 weeks refrigerated.
Serve your chocolate cakes, turned over onto a plate or right in the ramekins.   Spoon some ice cream or gelato over the top and cover in Caramel sauce.  Enjoy! 

Pulled Beef Sandwiches all' Italiana

Leave it to an Italian to come up with this wonderful dish.   I had to come up with something fabulous for our Memorial day get together.   I had one jar left of Peperoncini peppers in Vinegar left from last years Harvest.  If  you don't have any fresh in a jar, no worries, store bought will do just fine.   You can buy them jarred, under vinegar.  Just remember to drain, rinse and place them under fresh vinegar immediately upon opening.   After several hours on the grill, wrapped up like a present, you will get a nice result.   This is the perfect party food, enough for a large crowd.  The sandwiches are quite substantial, even in miniature.   Leftovers keep well, so nothing goes to waste.   Buon Appetito!

Ingredients

Gas grill on high.

One 5 pound chuck rust or English Roast

Plenty of aluminum foil

One 12 oz jar of Peperoncini pepper under white wine vinegar

Fresh or store bought.  (Store bought requires rinsing and refilling with white wine vinegar)

2 teaspoons of salt

2 teaspoons of pepper

1/2 glass of white wine

Method:  Heat your grill to high and keep the lid closed.  Lay out several sheets of aluminum foil.  Place your meat, salt and pepper, peppers, vinegar over your meat.  Slice a lemon and place some  lemon slices over your meat. 

One handful of fresh Rosemary

Place the chuck roast on several sheets of aluminum foil.   Pour your peperoncini, the vinegar, all over the meat.   Salt and pepper the meat.   Fold your aluminum foil around the meat and peppers creating a seal. Be sure and wrap tightly.  You want as little liquid to espcape as possible during the cooking process.    Wrap another sheet around it and turn it  over.  Be sure and seal it completely.  You don't want any air escaping.  It may require several sheets of foil.  Do not worry.  The idea is that the meat, over time, cooks in it's own juices and steams until it's done.  Place on the grill, close the lid, and turn the heat to low.  The aluminum foil should be completely closed around the meat.    The grill temp with the lid closed will rise to 400.  Every hour, open your lid,  turn the aluminum foil package and close the lid again.  Cook for 4 hours total cooking time. 

Let rest and cool 20-30 minutes before opening the foil and shred into pieces with a fork. 

Shred  and serve with stemmed peperoncini.   Line some baguette bread, sliced thin with fresh Mayonnaise.   Salt and pepper to taste.  Then add some Peperoncini, spring lettuce and shredded beef.   Serve warm or at room temperature.  Buon Appetito!  They were a big hit.

Buon Appetito!

Ragu' Toscano (Tuscan Ragu'), Pasta alla Pistoiese (City of Pistoia)

 

I love traveling about Italy, especially when I am on my own.   I have been known to disappear on long drives, only to happen on a small Medieval town.   This time, not long ago, I stopped in Pistoia in the hills of Tuscany.   What a wonderful place to take in the sights and the people. It's hard not to love all of it, the people, the countryside.   Why would I ever return home?   I didn't have to go far to a local bar and ask where to eat.  Just ask a local and he will probably escort you there.     A nearby Trattoria, a glass of local Montpulciano.and a great local dish that involved Pasta of any kind and I was in heaven.  After charming my waiter, which wasn't terribly difficult, given his big smile and handsome face, I  quickly made my way into the kitchen just to observe the seriousness of it all and his Mother at the command post. I quickly learned to be sure and stay out of the way.   I am long overdue for a visit.  

This simple and delicious recipe, will have you coming back for seconds.  By all means, cook some extra pasta.  

Ingredients:  4 people

One pound of Penne Pasta or Spaghetti (dish is made with fresh Pasta).  Lots of good, dry varieties on the market.

8 quarts of salted water brought to a rolling boil

One large skillet to accommodate your ingredients

Ragu':  

One medium carrot/ diced

1/2 medium onion diced ( I like to use sweet Italian red in my kitchen, however traditionally, yellow onion is used)

One celery stalk, peeled and diced 

1/4 cup extra virgin olive oil

 4 ounces ground veal

4 ounces of ground beef

1/2  cup of dry red wine  ( I like to use whatever I am going to have on the table to drink)

One tablespoon tomato paste diluted in 3 tablespoons of water

Salt / pepper to taste 

Method:  Heat your oil to medium in a large skillet.  Add thee vegetables and cook on medium/ low for 30 minutes time.  I like to add a pinch of salt to them as it helps the vegetables break down

and cook. 

 Keep an eye on them and give them a mix so they don't stick.   When everything is fragrant and soft,  add your beef and veal.   Give it a mix and brown some.   Add your wine, tomatoes and continue to mix.  

 Turn your heat down to low and place a cover on the pan.  

When the oil separates from the pan (After about 30 minutes), it's done.  Cook your pasta to al dented, drain and toss.    Don't forget a little Parmigiano Reggiano if you like.   I prefer it without.   Buon Appetito!

An Italian and her Southern Fried Chicken

I am always fascinated by the excitement created by Fried Chicken.  Having lived now in the Southern, United States for almost 25 years, I have finally gotten up the nerve to try my hand at some.  It's a certain, right of passage, one might say.  I have always left it to the Native Southerners, who seem to have a knack at frying anything and everything.  
The Italians are a bit more sophisticated when frying vegetables and certain meats.  These frying methods, vary Regionally, so don't be surprised when you have a fried Zucchini flower Blossoms in Central Rome, only to be shocked that your Fried Zucchini Flower Blossoms in Ascoli Piceno will be different in texture and taste.  One thing is for sure, it will all be delicious.   Italians like to create pastes or pastella, in order to achieve a crispy result.  Some pastes are fascinating to me.  One coming to mind is the use of sparkling water in a flour paste to create a big, thick crust from the Emilia-Romagna region.   This method is very popular when frying. The gas from the water creates an explosion of thick, crispy crust.   This post is making me hungry!    
So why use Buttermilk?  Why not? The sourness of the Buttermilk creates an interesting flavor and thick crust when cooked.  I can remember Buttermilk being incredibly hard to find in Italy.  My Mother in law was insistent, so she made her own even after countless begging at Castroni to stock the item (a food market specialized in foreign food goods in downtown Rome, Italy). 
  In order to achieve that crispy coating, the Buttermilk needs to be covering the chicken for up to 2 days, refrigerated.   My Mother, on the other hand, used to bake her fried chicken, never soaking it in anything but a drizzle of olive oil and lemon, overnight. 
 Cooking methods may vary, but achieving that crispy result is all the same.   You can achieve a great result following some basic steps in the kitchen, including letting your chicken rest before serving.  Hot chicken served is flavorless, no matter what you do to it,  so by all means, let your chicken rest before serving.  Buon Appetito!
Ingredients: 
6 chicken thighs (medium), skin on or remove part of it if you like.  3 teaspoons of salt
2 black pepper
3 cups buttermilk
One large ziploc container
About one cup of vegetable oil
One large skillet 
A handful of fresh Rosemary.  Some for garnish, some for frying
One large non stick baking pan
 2 cups of flour
2 cups bread crumbs, plain

Method:
Place your chicken, Buttermilk, salt and pepper into a ziploc, plastic bag.  Close the bag and gently massage.  Place the bag on a large plate and refrigerate for 2 days.   On the second day, be sure and turn the bag over and massage gently again. 
On day 3, remove the bag from the refrigerator about an hour before beginnng the cooking process. 
Drain your chicken.
Preheat your oven to 400F/ bake
Heat your vegetable oil in a large skillet. 
Coat your chicken in flour, then bread crumbs, shaking off excess.  Add a few sprigs of fresh Rosemary right into your oil.   While the Rosemary sizzles, it will begin to infuse your kitchen with it's scent along with the chicken you are about to cook.  

 The oil now is ready for you to  slip your chicken in.  Brown on both sides for about 5 minutes on each side.  You want to create that crispy, outside coat.  Remove onto a plate lined with paper towels. 
Place onto a baking sheet and continue cooking in the oven for about 45 minutes to an hour.  Stick a fork into the fattest part of the thigh to check for clear liquid.  If juices run clear, it's done. 

 Be sure and let rest up to 30 minutes before serving.  Remember, hot chicken is flavorless.   Chicken needs to rest.  Add some fresh Rosemary to garnish.  There might even be a piece missing before it's arrival to the table.  Buon Appetito!



http://www.castronicoladirienzo.com/index.php/en/

Espresso Brownies Alla Barbara

What a fantastic night with our friends from Venezuela.  Showed them that this Italian could move fast when it comes to that Salsa dancing... Or was it because of these Chocolate and Espresso brownies?  What a fabulous dessert!   I must admit, haven't danced like that in a long time.  This will get you dancing too~

Espresso Brownies~

There are several mistakes people make when attempting brownies of any kind. 
1.  Always use good quality chocolate.   I use Ghiradelli chocolate as it has the largest percentage of Cacao in the chocolate and is great for baking.  
 2.  Be sure and set a water bath under your pan in the oven.  This will ensure moist brownies every time.  Secondly, your brownies will not stick to your pan.
3  Throw away that espresso powder.  There was no such thing growing up. My mother and Aunt used straight coffee or Tia Maria for flavoring.  Espresso powder is made through a process of chemical additives and not good in your recipe.
4. Always save a piece for the cook.  Once you set them out on the table, they will be gone before you know it.

Ingredients:
7oz of Ghiradelli Chocolate (semi sweet morsels)
1 stick of unsalted butter
1/2 cup sugar
3 eggs
1 cup plus 1/4 cup all purpose flour
2 teaspoons vanilla extract
2 tablespoons of espresso (cooled)
2 tablespoons of Kahlua (optional, if you elect not to use this please increase your espresso to help intensify the flavor).
10 oz of semi sweet chocolate to stir in your batter before backing

chocolate sauce:  Melt 8 oz of  semi sweet chocolate with 2 tablespoons hot water.  Drizzle over your Brownies just before serving.

Method:
Preheat your oven to 350 degrees/bake
line a 9 inch brownie pan with parchment paper or grease your pan with butter and flour
Melt your butter and chocolate over some simmering water.
In a bowl, cream your eggs and your sugar with an electric mixer.   Add your espresso, Kahlua and mix.  Mix in your vanilla extract and flour. Pour in your cooled chocolate and mix until incorporated.  Mix in your chocolate morsels.  Pour into a greased 9 inch brownie pan.  Bake at 350 degrees for 35 minutes.  Set on a rack to cool.  Cut your squares and drizzle over the top with chocolate sauce.~ Buon Appetito~

Optional: add  chopped walnuts.  I do not like nuts in my Brownies, so I do not use them.  If you are taking them as a hostess gift, it's better to be safe as you never know who is allergic to nuts.