Pasta with Baby Peppers and Mountain Gorgonzola

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Imagine my surprise when Italian cheese starts showing up in the local Sams Club here in Mississippi.  I hope it lasts.    This Mountain Gorgonzola, imported from Italy was just what I needed today.     The difference between the Italian import and the American, is that the Italian seems to be creamier in consistency and less salty.   If you can not find Gorgonzola for this dish, try a little  Maytag blue cheese.  You won't be disappointed.  A little goes a long way here.  Buon Appetito!

Ingredients for 4-6 people.  

One pound of Rigatoni.  I prefer DiCecco, as it holds together nicely throughout the cooking process. 

3-4 colorful baby peppers, sliced in 1/2 inch pieces

3 tablespoons of extra virgin olive oil

2 cloves of garlic diced.  (You may use onion in you prefer)

A teaspoon of salt

A teaspoon of black or white pepper

A handful of cherry tomatoes sliced in half

2 ounces of Italian Gorgonzola cut up (I used a little extra)

Place a large, 8 quart, pasta pot filled with water to boil  Add a tablespoon of salt.   In a large enough saute pan to accommodate your ingredients, heat up your olive oil to medium.  

 Place your garlic or onion in your pan, turn up and saute until fragrant.    Add your pepper and tomatoes, salt, pepper and put a lid on the pan for a few minutes.  When everything is soft, just remove your lid from the pan and continue mixing.    In under 10 minutes, it's ready.  

Drain your cooked pasta and mix right in the pan.  Add your  Gorgonzola and continue to mix.   Serve in large Pasta plates with a nice dry white wine.   Buon Appetito!

 Special Note:  If you don't care for the taste of  Gorgonzola (although I am not sure this could be possible),  use any cheese you like.   You might want to try a delicate Provolone or a lightly smoked Scamorza (an Italian cow's milke cheese).   Whatever you try, I am sure it will be delicious.  Enjoy!

Cicoria alla Romana (Dandelion Greens)

Every time I think of Cicoria (Dandelion Greens), I think of Italy.   How can I not?  Only God knows how much Cicoria I have eaten in Rome, Italy,  particularly, at Sora Pia, an Italian Restaurant on Via Aurelia, one of my favorites.  It's hard to believe there is a family restaurant in Rome,  where the food is actually fresh and consistently delicious and has been for as long as I can remember.    It's been around since the 1890's.   For years, it was as if the  plate of Cicoria was waiting for me (At least I like to think so), upon my entrance.   That serving plate of Cicoria would be staring at me right back, along with the fresh fish waiting in a water and ice bath, as the owner, Allesandro Villani, sported a smile as big as Texas across his face.  May I bring you your usual Signora ? (Vuole il Solito Signora)?  A glass or two of Blange' (Bianco delle Langhe),  along with a wonderful story, seemed to come to my table in a hurry.   What's fresh today? (Cosa c'e' di fresco Oggi)?  Today, its Spigola (Sea Bass), locally caught by a member of the family. I won't even begin to tell you how many Artichokes I have eaten in this establishment always fried to perfection.  That is another post (Carciofi alla Giudea). Hard to believe right?  If you have a chance from City center, it's just a few miles away.   Stop in and enjoy. 
Here is the the only recipe for Dandelion greens, I think in existence, at least for me.  Brings back memories of watching it being done in the kitchen at this restaurant, where I learned how to properly hold my wooden spoon in my hand.  Yes, even me!
The thing about Dandelion Greens is that it can accompany anything.  Stand alone in a plate with crusty bread for a light lunch, or accompany a piece of fish or Beef.  You should never pass it up.  The Italians cook their vegetables simply in a saute pan with garlic and olive oil.    In Minutes it's ready. Be sure and wait until it sticks to the pan just a little.    Hope you pick some up at local Vegetable Stand today.  Not to worry, if you don't, that is more for me! If you find yourself wandering about in Italy, looking for a fabulous place for Dinner, be sure and call ahead.  It's covered up in Romans.  Typical, fabulous Roman food is worth the wait and a beautiful pressed tablecloth too.  
Buon Appetito!

Trattoria/Ristorante Sora Pia
Via Aurelia No 426
Rome, Italy
Tel: 06 662 6112
Ingredients:
One large skillet
One pasta pot with one quart of water heated to a rolling boil/ with one tablespoon salt
One pound Cicoria/  dark ends removed and cleaned to remove any dirt
5 cloves of garlic/ mashed ( for easy removal after cooking)
4-5 tablespoons of olive oil
2 teaspoons of salt to taste
Red pepper to taste
Method:  Blanch your Cicoria in boiling water.   Make sure the water is back up to a rolling boil and all your vegetables are submerged.  After a few minutes, remove your cicora and set aside.  Don't worry if a little liquid is in the plate, this will evaporate in the saute pan.
Heat your oil in your skillet to medium, add your garlic and saute until fragrant, being careful not to burn.  When you can smell the garlic, add your hot pepper and quickly add your Cicoria and about a cup of the cooking liquid.  Turn your heat up and let cook being careful to mix.  Cut your Cicoria down some with a scissor or knife, while it cooks.  Keep cooking for 8-10 minutes until the Cicoria is almost stuck to the pan, wilted and the liquid is almost completely evaporated from the pan.    I am hungry!  Buon appetito!

 

Zucchini Marinate (Marinated Zucchini, Ascapece)

Buon Giorno! If you guessed Zucchini Marinate (Marinated Zucchini), you are correct. Traditionally called "Ascapece" and probably from the Spanish word "Escabesche," this cooking method, refers to a type of preserving of vegetables. Zucchini are fried in several tablespoons of olive oil, then placed in a dish with garlic, red wine vinegar and fresh Mint. Cooking the zucchini quickly and at high temperature, keeps the thin rounds intact. I like to to pan fry them on one side, turn them over, then finish them in the oven.  They are also called Zucchini Trifolati in various Regions in Italy and they are always placed  in the pan to cook on high heat.   Parsley is used instead of Mint to garnish. I can remember my Neapolitan Nonna, Barbara, cooking these almost every weekend in Summer. I just couldn't get enough.  It's a Perfect Summer side dish.   This version,  is traditionally form Southern Italy.  Buon Appetito! 
Ingredients:
2 medium, fresh zucchini cut into thin rounds.  One large, flat skillet (enough to accommodate your ingredients.
4 cloves or so of smashed garlic (leave them whole or cut them up into a small dice)
2 teaspoons of salt 
1 teaspoon of pepper
4 tablespoons of red wine vinegar ( I like to use Balsamic as I enjoy the sweet taste combination)
handful of fresh Mint
Extra Virgin olive oil to garnish
Method:
In a skillet,  heat your olive oil to medium/ high.  Be careful not to burn or smoke the olive oil or you will have to begin again.  Add your zucchini and salt.  Cook for approximately 5 minutes or so.  Flip them in the skillet and continue to cook on the other side until evenly golden. 
You can also, place them in a 400 degree oven for 5 minutes or so to finish cooking.   Place them on paper towels to drain.  
Place them into a bowl with the rest of your ingredients and toss gently, being careful not to break.
Cover and refrigerate.   This dish is to be served at room temperature.  If you are serving this the same day, it is not necessary to refrigerate.  Add a fresh drizzle of olive oil, right before serving.
It's as easy as that.
Buon Appetito!

           
 

Holy Cannoli!

It seems there is a first time for everything, even at my age.  I can't believe I made cannoli!   My Uncles were in the Pastry business in Manhattan,  so there was never a need to make a pastry in my house.  I ate so many as a child, it was the furthest thing from my mind. 

I woke up determined to make Cannoli.  I have no idea why.  They are unavailable in this areas as Pastry shops are non existent here.  I decided to give it a try.  How complicated could it be anyway?  What a wonderful surprise.  It brought back such memories.   If I can do it, you can too.  Enjoy!

Makes 12-15 / 4 inch Cannoli Shells

Ingredients:  For the shells

one package of Metal Tubes (sold in sets of 4)

1 plus 1/3 cup unbleached flour ( 1/4 cup for you board or counter)

1 teaspoon salt

1 teaspoon of sugar

1 tablespoon shortening  (This is what I used)

You may substitute 2 tablespoon butter if you like

about 1 cup of white wine

Method:  In a bowl of a food Processor add your flour, sugar, salt and pulse.  Add your shortening or butter and mix.   Add your liquid a little at a time until your dough comes together like a pie crust.  Should just take a few seconds.  Carefully remove your dough ball onto a floured surface.  Roll over once with some additional flour if necessary so your dough doesn't stick to your hands.  Place it in a bowl, covered with plastic wrap and let rest in the refrigerator for 30 minutes.

You will need a rolling pin.  Carefully remove your dough from refrigerator.   Working with a one inch piece at a time.  Roll out a piece of dough into a small circle.  Working from one end, carefully wrap you dough around your metal cannoli form.  Let your end overlap slightly as you roll your dough around the tube.  Your tube will be slightly be exposed on each end as the dough will slightly overlap.  Carefully seal by brushing your egg wash across the seam. 

 Be sure your dough is rolled out as thin as you can get it without breaking and continue in the fashion.  This will keep your cannoli from breaking.

 In the meantime,  heat up some good frying oil about an inch up the pan.  Your cannoli's do not have to be submerged in oil while frying.  You will have better control this way. 

To remove the cannoli from the metal tube, carefully remove your cannoli from the hot oil and let drain on paper towels to cool.  When cool enough to handle (just a few minutes should do),  Carefully squeeze the very end of the exposed metal tube above the Cannoli.  The cannoli now should slip right off. 

 Keep your cannoli shells  frying 2 at a time.  You will notice tiny bubbles forming on the shell itself.  This is what you want to have happen.  This is a reaction the oil has with the wine in the batter.  It causes a light, crisp shell to form.  This is the ideal cannoli.   Do not try to overcrowd the pan.   You should only fry about 30 seconds on each side.  They will cook quickly because they are so thin.  Be sure your dough is rolled out as thin as you can get it.   Fry until golden by gently turning the cannoli's once in the hot oil.

It's best to let them cool and use them right away.  If you are doing this the day before, you can make the cream filling, but do not fill them until you are ready to serve them.  This will ensure they don't get soggy. 

For the cream:

One pastry bag with a small tip on end

1  container Whole milk Ricotta (15oz),  drained  (store variety is fine).

3/4 cup of confectioners sugar

2 cups whipped cream with pinch of confectioners sugar

1 tablespoon Vanilla extract (Good Bourbon Vanilla)

Method:  Carefully whip your cream to stiff, fluffy peaks.

In a bowl combine your Ricotta, sugar, vanilla and set aside.  Carefully fold your whipped cream into your ricotta mixture a little at a time.  You should get a beautiful, fluffy, consistency. Place in your refrigerator until you are ready to use.  It doesn't take long to make at all.  You can make it in just a few minutes. 

Carefully fill your pastry bag with the cream filling.  Slowly insert the tip into one end of your Cannoli and fill to the opposite end.  Keep going until they are all filled.   Serve immediately.  They can be made up to several hours in advance.  It is best to fill your Cannoli's and serve.   Top the ends off with chocolate chips if you like.   Enjoy! Buon Appetito

Special note:  If you want a more flavorful Cannoli shell try adding a teaspoon of Cinnamon and 1 tablespoon of cocoa powder to your batter in your food processor.  If you do not get at least 12 shells from this batter, you have not rolled out the dough thin enough.  Just keep trying.  Practice makes perfect!  Follow the steps above for the shells.  

Classic Focaccia

Dough:  
3 cups unbleached flour / plus more for your counter to help bring your dough together
1 cup plus approx. 1/4-1/2 warm/water
1 teaspoon fine sea salt
one tablespoon olive oil
1 teaspoon plus 1/2 teaspoon active dry yeast



Technique: Place your yeast in the bottom of the food processor.
Add about 1/2 cup of warm water and pulse
You will notice tiny bubbles.  Let rest a few minutes.  Add your dry ingredients.  Add about 3/4 cup warm water.  Reserve the rest in case you need to add it later. Turn your mixer or food processor on and let it run until you see the dough coming together to form a ball.  This will take less than 5 minutes.  Let the machine do the work for you.  If it looks to wet and sticky, add some flour.  It's more than likely it will look dry. Add some additional drops of water.   Turn your machine off and press your finger directly into the dough mixture.  If it bounces back, it's ready.
Rub some flour onto your hands and gently pull away the mixture from the bowl.  Pour out to a floured surface.  This requires no kneading at all.  The machine has done it for you.  Shape into a ball.  Cover in a greased bowl with plastic wrap and let rest one hour inside your cabinet or in a dark closet.

 
  This is all about technique.  Don't expect miracles, remember, you are the one in control.   It will come together sooner than you think.  I use unbleached flour of good quality.    Stay away from the store brands, as they tend to be over processed.  Flours also vary by grade.  For example, I have found Gold Medal a little finer milled than White lily brand.  When using it in recipes, I find I need to add a few drops more water.   Do not worry, you can do it. Remember, the longer you let it rest and rise, the better.  You don't want a flat focaccia, you want a fluffy, airy one.
After more than an hour, I turned it out onto my board and split it in half. 

I only used half this recipe for my focaccia.  You can use the other for pizza crust or even a small Bread round (Panella).  The recipes are the same, the techniques are slightly different.   More about that in another post.  Roll each round into a ball.  Wrap one in plastic wrap and set aside for later use.  I put mine right in the freezer.  
Let the other rest for 30 minutes again loosely covered in plastic wrap on your counter. 
Place a few drops of olive oil onto a paper towel and wipe your pan.  I like to use a 9x12 inch pan.  Sprinkle some corn meal on the base of your pan. 
Using a rolling pin,  Roll your dough out into a rectangular shape.  Using your hands, stretch your dough onto the pan to fit.  It doesn't have to be perfect.   Let it rest in the pan.  I like to leave it in the pan 30 minutes more. 
Preheat your oven to 450 degrees bake.  Make sure your rack is in the middle of the oven.

 Randomly press your finger into the focaccia dough.  This will help create air pockets when cooking.  Brush with extra virgin olive oil (one tablespoon).  Sprinkle one tablespoon of course sea salt.
This is 1/2 a dough recipe.  It only requires half the cooking time.  
Bake for 10-12 minutes keeping an watchful eye on it.  The dough will continue to rise, even in the oven.   A little goes a long way doesn't it?

About a minute or two before you are about to take it out of the oven, take a look under your crust.  you should see a golden hue and the top of the dough should begin to slightly change color.  
It's done.  Sprinkle some finely diced fresh rosemary.
Let rest a few minutes and slice up and enjoy with your favorite appetizer and glass of wine.  Buon Appetito.

Hurry and get a piece.  It will disappear Fast.

    

TIRAMISU

No baking involved.  My favorite kind of dessert in Summer. I have two versions of Tiramisu.  I am not sure why this happened.  I guess in an effort to change things up just a little,  since traditional  Savoiardi cookies  are so hard to find here in Tupelo, Mississippi.   The name "Savoiardi" dates back to the 15th Century,  when it was created for the the Savoia family,  the Royal family of Italy.  The name of the cake, "Tiramisu"  translates "Pull me Up," due to the addition of espresso coffee in the cake. This light biscuit gives this dessert it's cake texture.  This version I am posting  has No Eggs.   We had the traditional recipe all the time (with fresh eggs),  and turned out fine. In an effort to make everyone happy and to lighten it up a bit, this version omits the eggs.  I am not sure when making Tiramisu in the country got so fancy and complicated, but I assure you, it's not.

For the home cook, this is quite the impressive dessert. Layers of Lady fingers, soaked in espresso, chocolate, whipping cream and marscarpone cheese,  create a luxurious, light and fluffy cake.  I traditionally make this cake in a baking dish and pile in the ingredients.  In today's version ,  I wanted to dress it up a bit.    Hope you enjoy~ Buon Appetito.

For this version: You will need to purchase to the soft, sponge like Lady Fingers. Version number 2 Tiramisu,will be coming up utilizing the traditional Savoiardi Lady fingers which are harder in texture so you will need to use the baking dish method.

Version Number 1

Ingredients:

3 packages of Lady fingers  about 36 (For this version, you need the sponge like kind)

9 inch spring form pan

2 flat baking dish (for your espresso/soaking of your ladyfingers, and one for your cocoa powder)

1 cup plus 1/2 cups of Marscarpone cheese

1/2 cup sugar

1/3 cup good quality Spanish Brandy or French Cognac

1 teaspoon vanilla extract

1 cup plus 1/2 cup whipping cream/

1 cup espresso, brewed and cooled.

unsweetened cocoa for dusting/ 8 0z of good quality Dark chocolate bar for chocolate shavings you can make with a vegetable peeler.

Sprinkle some cocoa powder into a baking dish. In another dish, pour your espresso into it.  Gently place your cookies, one at a time, (or if available in short sections of cookies),  in your cocoa powder and press down.  Then, line your pan.  This takes practice.  If you need to make an anchor on the bottom of your pan, so the cookies stay straight, you can do this by soaking some cookies in espresso and begin lining the bottom at the same time.  Keep going until completed.  Place in the refrigerator to set.

Into a bowl, cream your marscarpone, vanilla extract, brandy and sugar.  This should take a good 5 -7 minutes as your sugar must have time to dissolve.  Set aside.

Into a chilled bowl,  whip your cream with a pinch of sugar.   Gently fold your whipping cream into your marscarpone mixture very slowly.  You will notice that your whipping cream will create volume.  Gently pour about 1/4 of your mixture into your pan.  Soak some lady fingers and place on top of your whipped mixture/add some more Lady Fingers in the same manner.  When you get to the top.  Sprinkle with additional unsweetened cocoa, chocolate shavings and refrigerate, covered overnight. 

Enjoy!~ Buon Appetito!~
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Pasta with Cauliflower (Con Cavolfiori)

Whether its out of your backyard or from the local market, there is nothing like fresh Cauliflower.   This is a minimalist dish for sure, requiring very few ingredients.  Penne pasta works best for this dish to enable the cauliflower to get inside the tubular shape when mixed.  It's just simple and delicious. 

Ingredients:  Serves 6 people

One head of fresh cauliflower rinsed and broken into pieces.  Discard the thick stem

7 quarts of water to a boil with 2 tablespoons salt

4 tablespoons olive oil

2 cloves of garlic, left whole, smashed (to enable you to remove them before serving)

A handful of fresh parsley

Salt to taste

Black pepper to taste

1/2 teaspoon of red pepper

1/2 cup of white wine

1 pound of Penne Pasta

Method:  Bring your water to a boil and cook your cauliflower until soft and firm. 

  Reserving your water (to cook your pasta in later), drain your cauliflower.

  In the meantime, heat your olive oil in your saute pan and add your garlic and red pepper until fragrant.  At this point, if you do not like garlic in your pasta dish, remove the garlic cloves.  Your oil is flavored well enough to do without.  I like to leave in the garlic.   Add your cauliflower and mix. 

 Add your white wine and let the wine evaporate.  Add additional salt and pepper as you like.  

In the meantime, add additional water to your Cauliflower water if you need too.  Remember you must cook your pasta in the same water.  Using the same water ensures great flavor. 

Cook your pasta until al dente.  Toss in your pan with your cauliflower. 

Buon Appetito!

Special Notes:   If you like, add some Fontina cheese and put your pasta  in  oven proof bakers  for 5 minutes,  under light broil.   I like to sprinkle some Parmigiano Reggiano cheese and serve.   Enjoy!

Mini Asparagus Frittata

Asparagus Frittata or Quiche?  Hands down for me, it's an Asparagus Fritatta.  Italian Frittata tend to be light, simple and uncomplicated, utilizing very few ingredients.     Quiche, on the other hand, has plenty of butter, pie crust and calories and not to mention, Fat.    I can remember growing up, my Mother made simple Frittata for Saturday lunch or packed a Frittata sandwich for a day at the Beach.   It was usually a potato or onion Frittata or a combination of both.   Her reasoning behind it was no mystery.   There was really no other choice.  By the end of the week, there was usually one potato left, some eggs, some Parmigiano Reggiano or one onion from the week before.  What a great way to use up ingredients, before the next market run.   A very practical approach, I might add.  Leave it to the Italians to stick to this approach in Italy, to this day, although the Frittata (Fritter), has gotten a bit more sophisticated.   Some things will never change.  Thank goodness.   How did we become a society of such wastefullness, when it comes to Food?  Have we lost our minds?
I was given a dozen, fresh eggs, from my Neighbors with very productive hens.  Our friends dropped off some fresh, garden Asparagus, I just had to use up.   I just recently found my nonstick popover pan (after this move from hell),  again and thought , why not?  I wanted to create some individual Frittata cakes to take along to my meetings for lunch early in the week.
This pan is a must have and not just for Popovers.  It's unique, non-stick interior,  makes it just so easy to use. It  can be ordered directly  here at this link.  
Enjoy!  Buon Appetito!
Ingredients  (6 servings)
One popover pan
6 large eggs 
About a pound of Fresh Asparagus (Woodsy ends removed and discarded), cut up fine in rounds with Asparagus tops reserved. 
1/2 sweet red onion or Sweet Vidalia (like to use red for color and taste) 
One tablespoon butter
2 ounces of Italian Fontina Cheese
2 ounces of English Cheddar or (Groviera) Gruyereu or any you like.
(Do not use Mozzarella)
2 teaspoons salt
One teaspoon of pepper plus more to taste
2 ounces heavy cream

Gather your ingredients.  Cut and set aside.

 Heat your skillet to low, add 3 tablespoons of olive oil and one tablespoon of butter and heat.  Add your onion, put your lid on the pan very tight and cook until translucent.   Add your cut up Asparagus and continue to cook.

 Add your Asparagus and cook for 10 minutes on low.  Give them a mix and cover them tight.  

Take them off the fire, let cool  In the meantime, mix eggs, salt, pepper, cheese, cream in a large bowl.   Add your cooled Asparagus and onion to the bowl and mix gently.
Carefully ladle into Popover pan.
Preheat oven to 350F Bake
Add your cut Asparagus tops to the top.  
An extra sprinkle of cheese if you like.

Bake until they rise to the occasion.
About 12-15 minutes.  

 

(It's ready)!!

 

Let cool for 15 minutes.  Serve warm, alone or with a salad for a light and delicious lunch.  Eat the next day at room temperature.

The edges should be golden.  Let cool and gently insert a knife along the edges to help lift the Frittata out of the pan.

Buon Appetito!