Enza's Oven fried Polpette (Meatballs)

I am not sure when my mother started cooking her meatballs in the oven.  My father requested it one day I believe.    I am not even sure if it makes any sense at all.   They do get nice and crispy under the broiler in the oven.  How can you eat just one?  Getting the temperature right is key along with keeping a watchful eye on them.  Here is the recipe:

Ingredients:

One oven proof pan about 12 inches in diameter

3/4  pound of ground  beef (lean 90 percent lean)

1/2 pound lean ground pork, veal or turkey

2 teaspoon salt

one teaspoon pepper

2 eggs plus 2 tablespoons milk 

1 cup Parmigiano Reggiano cheese grated

3 tablespoons  diced yellow or white onion

1 clove garlic diced

One handful of parsley diced

sprig of fresh basil

1 cup of fresh bread crumbs made from day old bread

Into a deep bowl, mix together your ingredients. 

Make the meatballs about 1-2 inches in diameter.  Pass them in bread crumbs again and Set them on Parchment paper and let rest for 30 minutes in refrigerator.

Method:  Set your oven to 300 degrees / bake to warm up.

Place your pan in the oven to warm up.  Remove your pan from the hot oven.

Place some (brush) olive oil to coat the pan.

Place your meatballs in the pan.  Place the oven on low broil.  

Keep watch and after 5 minutes, give them a shake.  Your cooking time is going to depend on the size of your meatballs.  You should get about 20 meatballs from this recipe.  Continue to cook for a few minutes  until they are browned completely.  They cook pretty fast.  Remove them from the oven and shake them again so they  move freely in the pan.

Let cool before serving.  They will be hard to resist.   You can now either add them to your sauce or just enjoy hot out of the oven.  Buon Appetito!

Risotto con Peperoni Arrosto (Risotto with Roasted Bell Peppers)

 

Make no mistake about it.  I treat myself well.  My husband and son really missed out. I am eating alone.   A few simple ingredients is all you need for a fabulous Risotto.  I quickly Roasted a half of each color I had.  A few minutes under the broiler is all you need.  When the skin turns black,  quickly remove them from the oven and into a bowl.  Cover with plastic wrap and let cool.

In the meantime Heat about 3 cups of broth.  I prefer to keep vegetable broth in the freezer, always ready to go.  I opened up a great bottle of white wine and set aside a cup for my recipe.  I planned on having plenty of leftover for some Arancini for a future post.  What a great surprise and all for me!

Ingredients: 1/2 yellow

1/2 red

1/2 orange  Bell pepper

1/4 cup diced red Onion

12 oz of Arborio Rice

fresh basil and fresh parsley for garnish

3 cups of broth

one cup white wine

3 teaspoons salt

one teaspoon pepper

3 tablespoons olive oil

one teaspoon of capers

One pinch of Saffron  (one thread or powder)

Method:  Broil your peppers, in the manner explained above, set them aside to cool.  Cover with plastic wrap and peel.  Cover with a teaspoon of salt in a bowl and set aside.  

 Into a large enough pan or mini stock pot to accommodate your finished risotto, heat your oil.  Saute your diced onion.  After a few minutes, when your onion is fragrant, add your rice.  Give it a quick mix and add your wine.   Mix until your liquid is evaporated.  Add your salt.  Add your vegetable broth a little at a time.  Make sure you do not rush this process.  Your total cooking time on a slow simmer is about 25-30 minutes.  Great things can not be rushed.  I like to calmly have my cocktail while I watch this Risotto cook. 

Add  more liquid, keep mixing and let evaporate.  At the 25 minute mark add your saffron.  Mix, add the rest of your liquid and mix again.  The mixing helps the starch release from the rice.   The rice expands and creates a rich, creamy texture.  Add your roasted peppers, mix gently, add some parsley and basil if you like.  Add your capers and  Mix again.  Let our risotto  rest by placing a damp cheese cloth over the top.   Be sure and taste it and make sure its cooked to your liking.  Depending on your type stove, you may have to cook it a little longer.  You can use a thin cloth if you like.  Wait 5 minutes , remove the cloth and serve.

  Remember, patience is key to a successful risotto.  Great things can't be rushed. Remember,  to treat yourself well.   Saluti! Buon Appetito!

(Special note:  If you prefer you Risotto cooked a little longer than 25-30 minutes, be careful not to overcook.  Your risotto should be creamy but slightly firm when cooked). 

The Best Chicken Broth (Oven Method)

Who can remember watching those PBS cooking shows here in the States in the late 1970's and early 1980's?  Mom's favorite? Believe it or not, it was the Frugal Gourmet.
Jeff Smith, was an interesting character in his approach to cooking.  I recall how fascinating it was to watch him work his magic on the kitchen.  Although he wasn't Italian, he had a great appreciation for Italian food.  He believed minimizing ingredients helped to maximize flavor.   It was never about several hundred ingredients in a recipe.  It was about the freshness of seasonal ingredients.
Thankfully, I was paying attention. His methods for cooking a deep, rich,  broth was quite inspiring.  Use the same method when making Beef or Veal stock. Oven Roasting gives "Character" to a soup,  great color, flavor and richness.  It's great for using in recipes all week long.  You can freeze it for later to use in risotto's or adding richness to sauces.
Method:
Place your cleaned, dried, chicken parts in a roasting pan. Add any vegetables you like to use .   Here is what I used:
Preheat ur oven to 500 low broil.  If u don't have low broil, try 400 broil, but keep a watchful eye on it, u don't want it to blacken. 
4 chicken legs with half the skin removed
I large  red onion
2 large carrots
1 large stalk celery
Bouquet of various fresh herbs tied together
I used parsley and celery leaves
5 small red potatoes
Place in a preheated, 500 degree oven and hit the broil button .  Leave in the oven a good 10 minutes , being  careful not to burn .   Leave until everything is shiny and golden some, not blackened.  Depending on your oven, it might take a little longer .

Place  a large soup pot on the stove.  Drain your chicken and vegetables and place directly in the pot.   Add 1 teaspoon salt.  Add water to cover.  You should cover your ingredients with water by a good 3 inches or so.  Bring to a simmer. After about 2 hours, it's ready.  You will see a deep, rich, dark golden color.  Let cool and store away for future use in your freezer. Reserve your chicken meat to use in a salad for a light supper, tossed with olive oil and garlic and parsley.
I had another motive.  A bowl of chicken soup for lunch!  Who could resist?  Buon appetito!

Macaroni con Formaggi (Taleggio), asparagi e funghi (Macaroni and Taleggio with Asparagus and Mushrooms

My Mom tells me to this day that a little can go a very long way.  With unexpected company dropping by to watch me cook, not the Superbowl, I knew I better think fast.   I like to keep Ramekins in all shapes and sizes.  With many other foods being served, I wanted to be sure and have something warm and hearty to satisfy everyone.   One pound of Pasta can feed 10 people and here is how.

What you will need:

10/ 5ounce ramekins (you want to have them deep enough for volume without boiling over)

4 oz of Taleggio cut up.  Any, soft, cheeese you like will do. 

One pound of fresh asparagus (trimmed (wood ends removed), blanched, water reserved,

 cut the tops and reserve/dice the rest into small pieces.

One pound of mixed mushrooms.  I used 8 ounces each of oyster and portabella/ sliced thin.  Cooked until reduced in 2 tablespoon of olive oil and salt and pepper to taste.

2 cups of Bechamel (prepared in the Method of Marcella Hazan's book, "Essentials of Italian Cooking."

Optional 4 ounce dice of Prosciutto

Keep plenty of salt and pepper on hand

One cup of Parmigiano Reggiano Cheese (more or less)

Butter for lining your ramekins

Pinch of Nutmeg (Bechamel)

Pasta:  Large Fusilli/ One pound (look for any, large size, pasta shape that will grab the richness of the sauce).

9 quarts of water in a pasta pot  (This is a large pasta size.  The larger that you use, the more water you will need to cook your pasta.

Method:

Place your water on the stove to boil.  Add 3 tablespoons of salt to your water.  Place your lid on your pan and bring to a rolling boil.

In the meantime, prepare your Asparagus.  Blanch, cut and place in a bowl.   Be sure and reserve your water.

Next, cook your mushrooms.   Heat your oil in a skillet.  Take a large garlic clove and smash it.  When the oil is heated some, place your smashed garlic in your pan.  You just want flavor.  Do not cut your garlic into pieces as you will be discarding it.  Cook your mushrooms on medium.  Add a teaspoon of salt, pepper and keep cooking until all the liquid is reduced in your pan.  Your mushrooms will shrink.  This will take about 10 minutes or so.  Do not rush the cooking, as this will affect the overall outcome of your dish. 

Set aside to cool.

In another skillet, prepare your bechamel.   If you can not google or actually have Marcella Hazan's wonderful book, I strongly suggest you purchase one.  It's all you will ever need in the kitchen.  It is available for purchase to the right of this blog too.

  Heat your whole milk slowly.  Melt 4 tablespoons of butter in a large skillet on medium heat.   Add 3 tablespoons of flour, one at a time and mix.  You want to cook your flour, just like you were making a roux.  (If your heat is to high, you will burn your flour.  If this happens, just start over).  Keep it low and slow.   Begin to add your milk, a little at a time.  Turn off your heat.   You will notice your milk will begin to thicken and become creamy.  Continue until all your milk is combined.   Add a pinch of Nutmeg, a Teaspoon of salt and a teaspoon of white pepper.  Set aside.  If the mixture is to thick, add a little more milk.   If to thin, turn your heat back on low and keep mixing.  Miracles happen and it takes practice.   I must admit, I have made plenty of mistakes.  Don't be in a rush.   Set it aside. 

Cook your pasta until firm, right before al dente.

Drain well and set aside.  Combine all the rest of your ingredients (except your Asparagus tips),  into a bowl and mix.  Add your pasta and mix again. 

Divide your pasta mixture into your bowls.  Add about a tablespoon of Asparagus water to each Ramekin.  (If you think your ramekins are two dry, add another tablespoon).

 Top with two asparagus tips each crosswise, then add some grated Parmigiano Reggiano cheese.

(At this point your can either cover them and refrigerate for the next day)

If your cooking:

Place in a Preheated, 375F degree oven for 15 minutes/covered.  Remove the foil and cook for 5 minutes more.  You want just a slight crust on top.  Serve hot/warm

It's easy, fun to make and will always please a crowd.  Remember, a little goes a long way.  (Italian Macaroni and Cheese, I am not telling).

Buon Appetito Everyone!  Enjoy!

.

French Onion Soup (Zuppa di Cipolle Francese)

I remember what a treat it was to have French onion Soup.  It was a rare occasion we even went out for dinner,  as my father hated Restaurants.  Long before there were cooking shows, recipe magazines, and fancy restaurants,  there was this soup. It dates back to Roman times.  It was oddly considered a peasant food, since onions could  easily be grown and were plentiful.   It was not until the 18th century that it made a more sophisticated appearance in the French kitchen.   The onions were cooked in butter and a good splash of Cognac or sherry.   Who could blame them?
 I seem to remember making this ahead of a Prime Rib Roast to be served for Christmas dinner and I had not any wine in the house.  I grabbed the Sweet Vermouth. 
Today, it seems many are already on the bandwagon of vermouth.  A sweet, fortified wine, a bit herbaceous, gives this soup that wonderful taste you long been craving.  The traditional Gruyere served over the French version is just to harsh and over powering for us.   An Italian Fontina is a more delicate choice and really brings out this soup's  full flavor.   Enjoy! Buon Appetito!

Ingredients: 
Make 6 hearty bowls plus leftover 
6 oven proof bowls
5 yellow onions (large)
5 tablespoons of butter (one tablespoon per onion)
2 teaspoons of salt
one pinch of sugar
a sprinkling of flour (about a teaspoon)
1 cups of sweet red Vermouth (Martini and Rossi)
8 cups of Beef broth (traditional).  I used chicken broth.  Beef broth would give it a much darker color.
One Bay leaf (to be removed before serving)
2 slices Italian Fontina cheese for each Ramekin or oven proof bowl  (about 12 oz total). 
Fresh Thyme for Garnish

Optional first step:  Blanch your peeled onions quickly into a pot of hot water.   Remove them and dry them off before slicing.  This will remove any acidic residue that gets under the skin of an onion.  

Slice your onions.  Melt your butter over medium heat, being careful not to burn.
In a large, deep, soup pot,  place your sliced onions.  Cook over low, medium heat for about 35-40 minutes.   Continue mixing them, add your salt and a pinch of sugar while cooking.   They will reduce to a 1/4 of what you started off with.  Not to worry, There is plenty of flavor.
You will begin to notice a slight change in color.   Add a sprinkling of flour and mix.   At this point when everything is cooked down and soft, add your Vermouth.   Give it a mix.  Keep mixing as the flour will act as a thickener and just cloud your soup ever so slightly. 
Add your broth,  bay leaf,   and cook for 45 minutes more on a steady simmer.
Place your bowls on a baking sheet.  Slice several pieces of crusty bread and place them in your bowl (about 3 small slices).  Ladle your soup in each bowl.   Crown with slices of Fontina cheese.

(Place your Ramekins on an Oven Proof Baking sheet, remove your fresh thyme).

Place in a 325F degree oven for 10-15 minutes, until your cheese is slightly browned and Melted.  Serve immediately~

Buon Appetito!

Nonna's Classic Chicken soup

  I was so surprised last night that our son, requested this soup.  I just had to make it.  My mother saids it cures the common cold.  It cured my hunger for sure. My guess is Massimiliano misses his Nonna.

Here are the ingredients to a simple soup that will always make you feel a little better.
Serves 4-6.
4 chicken breasts / skin removed / boneless or bone in
1 large Spanish onion
4 celery stalks
4 medium carrots
4 red potatoes or 2 medium Yukon gold
one teaspoon of salt
Parsley for garnish or celery leaves
8 quarts of water
one large pasta pot (for your soup)
one smaller pot to cook your pasta
6 oz of pasta or Pastina  any one you like
One 2 inch piece of Parmigiano Reggianno.  The end, back piece, cleaned and trimmed.  The back piece is harder (closest to the rind),  and is just in the soup pot for added flavor.

Tonight I made Version number 1 with chicken breasts.  A very small percentage of fat still remains on your chicken breast even if they are cleaned.  It was what I had on hand.  It still has wonderful flavor.

Bring your cleaned vegetables to a boil.  Add salt to the pot.  Once the vegetables are boiling, add your chicken pieces and your piece of Parmigiano.   Bring to a boil and simmer for 3 hours.  Your chicken will cook, come apart in your soup.  Discard any bones you see.   I like to strain my soup in a separate pot reserving as many chicken pieces in a separate plate. Set the chicken aside and shred.   Break 6 oz of spaghetti in tiny pieces.  Bring 4 cups of your broth to a boil and cook your pasta in your broth.  Cook till just under al dente as your pasta will continue to cook in your hot soup.   Shred some chicken over the top of your soup.    Serve hot in large soup bowls.  You may add a sprinkle of grated Parmgiano Reggianno if you like.

Version 2:
I learned this trick from a fabulous cook years ago on Public Television here in the States.   We have had great debates over it with my mother who insists there is only one way to make this soup.  I must admit, it works very well as it intensifies the color and flavor of your broth.
One roasting pan
Place an 8qt pasta pot filled with water on the stove to boil.
Follow the above recipe ingredients
Place your vegetable under the oven broiler  for 5 minutes.  Be careful your vegetables and chicken does not burn.  You just want a golden color.
Place your vegetables, chicken and all the juices from your roasting pan into your pot.  Bring to a simmer.  Add your 2 inch piece of Parmigiano and let simmer for 3 hours. Try either method and see which one you like.    Follow the above directions and serve.
Buon Appetito!

Vegetable Soup with Kale (Minestra di Kale)

My mother would often tell me "A good Minestrone solves everything."  I have always thought, it had more really to do with cleaning out one's refrigerator with items that really needed to be used up.   When it comes right down to it, minestrone can be made with any vegetable.   Some garlic, onion, tomato paste and some olive oil is always the basis for any good Minestrone. I have several versions here on my blog.  
 It is a very pretty, colorful dish, full of flavor.   The important thing to remember, when dealing with baby greens is to always add them during the last few minutes of cooking.   When your greens wilt, turn off you soup and get ready to serve.  This helps keep the vitamin content where it belongs, in the vegetable.  
  I will be pureeing the leftovers today, enough for 2 more cups.   All you need is about 45 minutes and about 15 minutes of prepping your vegetables.   More pictures will come later.  Buon Appetito!
Ingredients:  One small onion chopped
                     2 cloves of garlic minced
                     3 tablespoons of olive oil
                     2 tablespoons tomato paste 
                     2 teaspoons salt
                     1 black pepper
                     One zucchini chopped into small pieces
                     One carrot diced
                     One red potato diced (optional)
                     Optional 1/3 cup of white wine
                     4 cups of homemade broth.   You may use water if not                      available.  
                     Piece of the rind of the Parmigiano Reggiano cheese.  Be sure and clean it first by running it under the water and scraping the back off some until cleaned.   You can discard this later in the soup or puree it along with the soup.   
                     
Method:    Wash and dry about 5 oz of Baby kale and set aside
Heat your olive oil in a 4 quart soup Pot
Saute onion until translucent
Add the carrot diced
Add  garlic until fragrant
Add 2 teaspoons salt
1 teaspoon Pepper
Add tomato paste and mix.   Add the zucchini, diced potato and mix again.   Heat and mix until everything is well coated.  You may add a pinch more salt.   I like to add 1/3 cup of white wine and let it boil away.    This is an option as the alcohol will evaporate but leave behind wonderful flavor.   Add your broth and bring to a simmer.  Toss in the rind and cover your pot with the lid barely open.  Cook for about 45-minutes to an hour.   Remember the smaller you cut the vegetables, the faster it will cook. 
About 5 minutes before the end of your cooking time, add the greens and mix.  Adjust for salt.   Turn off your heat and let cool some.  Discard the rind and serve in bowls with Crusty bread.   Adjust for salt.   It's light and delicious and very healthy, I might add. 

 

Stuffed olives (Olive All'Ascolana)

The olives in the Marche Region of Ascoli Piceno are rumored to be the best in all of Italy.  The meaty and mild tasting flesh along with the smaller than usual pit, makes them ideal to snack on.   It was the ancient Roman writer, Martial who described that olives from this region were served at every banquet both as an appetizer and at the end of the meal to cleanse the palate.   It was also rumored that Nero and his entourage were big fans.  Who could blame them?   It wasn't until the 18th century, in the Southern Marche,  that some inventive cook decided to stuff them.   What a wonderful idea.
The variety is called Tenera Ascolana and only grows in the chunky soil of Ascoli Piceno.  Today, the variety is hardly exported at all.   I like to substitute pitted, Spanish Manzanilla, readily available in almost every market around the world.  They are fairly easy to handle in the kitchen and very forgiving.   Take your time and make a bunch.   I like to keep mine in freezer bags of 10, ready to go.     Remember to fry in enough vegetable oil to cover.   Serve them hot.  You won't be able to resist. 
 If you are ever find yourself wandering through Ascoli Piceno,  be warned, leave room for plenty of Fried Olives!  Buon Appetito!

Special Note:   The traditional recipe is made with Pork, beef and chicken livers.  There is a great debate today over the use of cinnamon in the recipe.  I do not use it.   Any piece of chicken will do fine.  It's very forgiving.  You will need a food processor for this recipe.  
Ingredients:
30  queen olives, pitted, cleaned and dried.  If you are using olives that are stuffed, you will need to remove the stuffing by hand, rinse and dry.  Be careful not to tare the olive to much, but if you do, no worries, they come back together nicely when assembled.  
In a deep plate:  3 eggs beaten 
In a deep plate:  2 cups unbleached flour
In a deep plate:  2 cups breadcrumbs
You might need to adjust this some.  It's going to depend on the size of your queen olive.
2 tablespoons of extra virgin olive plus one tablespoon of vegetable oil in a medium size skillet.
1/4 pound ground beef or slice of ground chuck, cut up
1/4 pound ground pork or slice of pork loin cut up
1/4 pound ground chicken or boned chicken thigh
3 tablespoons diced onion
3 tablespoons diced carrot
3 tablespoons diced celery
one tablespoon Tomato paste diluted in 2 tablespoon water 
2 tablespoons of bread crumbs for the stuffing
one egg for the stuffing
1/4 cup of Parmigiano Reggiano cheese
A pinch of Nutmeg
The zest of 1/4 of a fresh Lemon
Method:   Let me just say that this recipe just takes practice.  Be prepared for your hands to get sticky, flour everywhere.  It just comes with the territory.   
Step 1:
Place your skillet and oils on the stove and heat to medium.  Slowly slip in your meats and cook until lightly golden but cooked through.   Remove them from the pan to cool and place your vegetables in the pan.   Mix and cook until soft and fragrant.  Add the tomato paste and continue to cook until the liquid is evaporated and slightly thickened.   Turn your heat off under the pan and set aside to cool.  
Step 2:
In the processor place the contents of your skillet (meat, vegetables, oil),  and give it mix until thoroughly combined.  It will already look somewhat pasty.   Add your cheese, pinch of nutmeg, a little bit of egg (to help combine) and your lemon zest.   Give it a good mix/ pulse until pasty again. You should be able to smell the fragrant smell of lemon.  If you do not, add a bit more zest.  If it looks to wet, add some bread crumbs a tablespoon at a time.  You want it sticky but not wet.   
Step 3:  Grab an olive in one hand, some stuffing in between your fingers and attempt to place it inside the olive.  The olive will tare some, this is normal.   To help put it back together,  pass it in the dish of the flour.  Use your hand to form a ball. It just takes very little stuffing.  Just takes practice.  If the olives splits in half, discard it and start again.  After a while, you will get the hang of it. It's a messy job but very worth it.  Then, place the olive in the egg mixture, followed by the bread crumbs.    Continue with this method until you have a tray full.   Let them rest in the refrigerator some to set. 

Step 4:
You can now either begin to fry them in Vegetable oil.  Remember to use a deep enough skillet.  They must be completely submerged in hot oil.  Test the oil by sprinkling some breadcrumbs in it.  If it sizzles, gently drop some olives and fry.  Give them a light shake to move around the pan to fry evenly. 
Drain on paper towels and serve hot.  

Buon Appetito!