Italian Snow Balls (Palle di Neve)

Nothing says Merry Christmas, then a plateful of these wonderful treats.   They look like snow balls.  Once baked, they should be soft and melt away in your mouth.  Texture is everything.  These Buttery treats are ready in no time.  Just takes a few ingredients.  Many of you make these buttery cookies with Pecans due to their abundance and availability in the United States.  Truth be told, you can even make them with strictly, good quality flavoring.  These are made Regionally in Italy and are made with almonds.  I had some Walnuts on hand and that worked out fine. 
Whichever way, they will always be finished in a hurry because you just can't eat one.  
From Our house to yours, wishing each and every one of you a very, Merry Christmas ! Buon Natale!  

 Ingredients:  Makes about 20-24 cookies
One stick of good quality, unsalted butter
A pinch of salt
2/3 cup confectioners sugar plus about a cup for decorating 
3 teaspoons vanilla  (use the appropriate flavoring if using almonds)
one cup plus 1/4 unbleached flour
one cup plus 1/4 cup chopped nuts. I used Walnuts
3 tablespoon good brandy or Bourbon.  I used good, Kentucky Bourbon as it gives these cookies a sweet smell, all their own.
Method:
Line, one large baking sheet with parchment paper
Preheat your oven to 325 bake
(It's is very important that you do not over bake these balls, or they will flatten like cookies.  Cooking time and oven temperature is everything).

In a standing mixer, cream your butter and sugar, then salt.  Add your extract, flour and nuts.   Add your liquor, last and mix until your dough comes together.  It should all just take about a few minutes.
Roll out some dough into your hands and form into a one inch or so ball.  Place on the parchment lined baking sheet.
Bake for 12 minutes in the center rack of your oven.
While cooling, sprinkle some confectioners sugar over the cookie.   When cool enough to handle, place some additional sugar into a Ziploc and gently place your cookies inside.   Roll them around until they are completely covered in sugar.  Using a Ziploc, cuts down on the mess.  You can save the sugar for another batch.

 I wonder if anyone will notice, a few are missing. 
Buon Natale Everyone!

Sicilian Amaretti Cookies (Almond Cookies)

Get ready~ These almond cookies will take you back in time for sure! Consistency is everything here. I tested three recipes, with slight variations.  I do not think my grandmother or mother were worried to much about exact amounts.  They just cooked.  My mother said I should have added some Pinoli~ hehe I thought I would keep these Sicilian~
This is a great holiday cookie.  You can make it as large or as small as you like.  My first intention was to prepare a small enough cookie to make my chocolate Truffles.  That did not happen until the third try. (That is a future post).  
 Make sure your batter is thick and sticky but not runny. If you need to, add more ground almonds.  If you are using almond flour, add some freshly ground almonds as your batter should look more like cormeal rather than flour. 
Preheat your oven to bake: 350 degrees.   

INGREDIENTS:
5 CUPS OF SLIVERED ALMONDS/ SHOULD YEILD 3 CUPS OF FLOUR.  Grind in your food processor for about 30 seconds or so.  Your ground meal should resemble corn meal.  It is not necessary to sift anything but you can.  I sifted my powdered sugar.  If you see any larger pieces of almonds on the bottom of your mixing bowl, just save those for another recipe.  Be sure you have 3 cups of ground meal.

3 cups almond / meal/ or almond flour
1 cup plus 3/4 cup confectioners sugar/ sifted
4 large egg whites/ whipped to stiff peaks with 1/2 teaspoon almond extract
 In a bowl combine your flour and confectioners sugar.  Whip your egg whites with a pinch of your confectioners sugar and add your almond extract.  Set aside.  Combine your flour/sugar mixture into your egg whites and with a spatula mix gently, a little a time.  Keep going until your mixture is thick, sticky and combined.  It should be somewhat dry.  Do not worry.  This is normal.  If its to runny, add more almond flour.  It must mix and come away from the sides of your bowl.  Do not worry if you are adding up to a half a cup of flour or more.   This method is very dependent on what you see and how large your eggs really are.  This will vary. Do not panic.  It will work.
On a parchment lined baking sheet, use a teaspoon and spoon a helping of your batter onto your baking sheet.  They should be equal to 2 teaspoons, but you can make them as large or as small as you like. Just remember to watch them in the oven.  Continue, two inches apart, as fast as you can.  I actually rolled it in my hands into balls, like you would meat balls. They should hold together.  Be sure and place your hands in some almond flour before handling your cookie batter.  They won't stick to your hands as bad.  You don't want it to be runny or your cookies will be to flat.  They will still be good. This is what happened on this cookie.   Continue and bake for 15 minutes at 350 degrees or until your cookies are very lightly golden.  They will burn easily so be careful and take care to keep an eye on them.  When you see cracks across the tops, they are done.

BATTER

                             

They must cool completely before handling them.  Give them at least 15 minutes to cool or they will break.   Sprinkle some powdered sugar on top and serve~ Buon Appetito.

Pasta with Lentils (Pasta con Lenticchie)

I had my share of Lentils growing up.  They say eating Lentils brings great wealth.  
For this recipe, Italian or French lentils are in order.  Lentils from China that are all over the markets just won't do.   You need tiny green lentils from France or tiny brown Lentils from Umbria, Italy.  They are the best kind. 
Give two cups of lentils a rinse, then leave them in a bowl with water covering them by two inches.  Italian lentils from Umbria are best as they are smaller and full of flavor.  They also cook faster and do not require soaking overnight.  
Wait 30 minutes.  Your bad lentils will float to the top.  You might find an occasional rock floating away on  the top too.  Skim these away and set aside your bowl.  You will even begin to notice your Lentils have expanded some.  Do not worry.
In a deep pot, large enough to accommodate your soup, heat 3 tablespoons of olive oil. 
Add:
3  carrots diced (about one cup)
2  celery stalks diced (about one cup)
One large red onion ( about one cup diced red onion)
one clove of garlic chopped
one teaspoon of salt plus some additional to taste
4 optional sausage links. 
1/2 pound of shell pasta (This will go a long way in bowls later.  This is enough for 6 people).
 Saute them in olive oil right in your soup pot until browned but not cooked through.   Remove them from the pot and continue with your vegetables.   You can return the sausages whole to the pot after your liquid is added and your soup is left to cook.
(Slice the sausage before serving in bowls).

Place all of the above ingredients in your pot.  Saute and medium/low until your vegetables are fragrant and "sweating."  This should take a good 8-10 minutes.  Continue mixing, add your Lentils.  Add another teaspoon of salt.  Saute for another 5 minutes.  At this point you want to add 8 oz of diced tomatoes and their juice.   One 1/2 cup of white wine.  Let the wine reduce for 5 more minutes.  Keep your heat on medium and add 7 cups of water.  Your lentils should be covered with liquid by about 2 inches.  Set your lid ajar and let your lentils boil away for one hour.  Keep a watchful eye that your liquid doesn't completely evaporate.  If it looks dry, add another cup of water.  After about an hour your lentils should be quite thick.  At this point you can add some dried pasta directly to your pot.  Follow cooking directions.  (Any shell will do or break some spaghetti in little pieces).  Let your pasta cook right in your soup.  If you are not comfortable with this, you may cook your pasta separately.  I like to cook everything in the same pot as your pasta will take on all that wonderful Lentil flavor.   Serve in large bowls with crusty bread and garnish with Parsley.  Buon Appetito.
Special Hints:  You may use stock for your liquid. I do not since it seems to mask the flavor of the lentils.  Salt and pepper is always to taste~ enjoy!
Special Note no.2, I like to use red onion as it is sweeter and easier to handle in the kitchen.   These onions cook rather quickly in this recipe and retain good sweet flavor.
Special Note no.3, You can even add a few raw sausages before adding your lentils.  I do not.  Follow your steps above accordingly and add 30 minutes to your cooking time as you will need to cook your sausages in your pan before adding your lentils and your liquid.  You will need to remove your sausages before adding your pasta to your soup. You may even have to add one cup of water.   This is not necessary but will be delicious too. Buon Appetito! 
(More pics later).

Baked Pasta with Mushrooms, peas and Bechamel

I love Pasta bakes, don't you?   You can get this ready a few hours ahead, dab with butter and keep covered until it's time to go into the

oven.  How simple can that be?
This recipe serves a good amount.  Make it a one dish meal,  any weekend night. It makes a beautiful impression too if you are having company for a crowd.

Ingredients:  One pound of Pasta with a wide center like Rigatoni
One pound of assorted, cleaned,  mushrooms.  It's better to brush the dirt off and wipe with a paper towel.  Mushrooms retain lots of natural liquid and shrink when cooking.  Use any combination of mushrooms.  I used  baby Portabella.
2 cups of green peas (blanched) and optional
2 cups of Bechamel (recipe  below)
2 tablespoons chopped white onion
several pats of butter  (thin slices (6)) to add to your baking dish.
Salt for your pasta water (2 tablespoons)
one teaspoon of pepper.
One cup plus extra for serving of Parmigiano Reggiano Cheese
A handful of Italian parsley to decorate your plate (optional)

Method:   Put a 6 qt pot of water to boil.  Add salt.   While it's getting ready to boil,  place your oil in a large skillet/saute pan and heat up.
Add your onion, a pinch of salt and cook until fragrant.
Add your cleaned, sliced mushrooms, to the hot pan and toss.   After about 5 minutes, add the white wine and let evaporate and reduce until all the liquid is almost gone.  You don't want the pan completely dry.

  Add your peas to the pan and toss and set aside.  Add additional salt and pepper if you like.
Place your pasta into the boiling water and cook.  In the meantime, heat 2 cups of milk until hot but not boiling.   Meantime, melt 3 tablespoons of butter in large, deep skillet.   Do not burn your butter.   If you burn anything, you will have to start over as it will effect the overall outcome and taste of this dish.  Carefully add one tablespoon of unbleached flour at a time to your butter and mix with a wooden spoon.   You will notice the Roux will slightly change color.   At this point, turn your heat off and carefully add your hot milk a little at a time and keep mixing in a circular steady motion.  You will notice your mixture will thicken some.   Keep adding your milk until your mixture has thickened like a cream.   If it's to thin, heat your pan slowly and keep mixing.  If it's to thick, add a little milk, a tablespoon at a time.    Add a pinch of Nutmeg and a teaspoon of salt.
Trouble shooting/  Be sure to use a flat skillet  (that has a slight rim on it), that will help your Bechamel Aerate while cooking (advice  the Late, Great, Marcella Hazan gave me, when I posed a question to her via Facebook).

To assemble your Pasta bake.  Drain your pasta  a little before-al Dente mark.   About 4 minutes before it would normally be cooked.  Your pasta will continue to cook in the oven, covered.   Do not worry.  Mix the pasta  in a bowl with your mushrooms and peas.   Place a  1/2 cup of Bechamel on the bottom of your baking dish.   I use about a 10 inch baking dish.   Pour about a quarter of your pasta mixture into a bowl and place some more Bechamel on top.  Sprinkle your layer with Parmigiano Reggiano and repeat the process until you are at the top.  Pour your remainder of your Bechamel across the top.  Sprinkle with your remainder of your Parmigiano Reggiano Cheese and place your butter slivers across the top and cover.

Bake in a preheated, 350F degree oven for 15 minutes.  Uncover and bake until golden, about 15 minutes more.
Serve hot.  Buon Appetito!

Pasta al Forno (Pasta baked in the oven with Ham, Bechamel, Asparagus and Mozzarella)

This baked pasta is so delicious you will find yourself making excuse's to cook again.  Pasta is pre-cooked for several minutes, drained and added to bowl where bechamel, mozzarella, parmigiano, cooked ham and cut up asparagus are added and mixed.  Poured into baking dish and baked in the oven.  This beautiful dish serves up perfect every time.  The tricky part is the bechamel,  but with a little practice and patience, you can do it too.  A meal in a pasta bowl.  Buon Appetito

Ingredients:

Preheat your oven at bake 350 degrees

One baking dish large enough to acommadate  your assembled ingredients.

1 pound of cooked ham, sliced thick. You should be able to get pieces.  Cube into small pieces and set aside.

1 cup Parmigiana Cheese

8 oz of Mozzarella sliced thin

1 pound of asparagus, trimmed (woodsy bottoms thrown away), blanched in salted water with a pinch of baking soda. *The baking soda will help the asparagus retain it's bright green color after it's baked.  Cut into small pieces and set aside the tips for serving later. Set aside.

Additional tablespoon of butter/ cut into tiny pieces for the top

For the Bechamel: 

3 tablespoons flour

3 tablespoons butter

2 plus 1/2 cups whole milk heated (until bubbles form around the edges)

Pinch of salt

Pinch of nutmeg

One pound tubular pasta such as Rigatoni or Mostaccioli

Heat your milk in a pan.  In another 3 quart pan, place your butter and heat on low. Let it melt slowly. When you butter is melted add your flour one spoon at a time and combine, stirring constantly.  Do not let you flour turn dark. If you see this happening, you will have to start again.  The idea here is to form a Roux that will act as a thickening agent for your cream.  At this point, turn your heat off and begin adding your hot milk a little at time and combine.  You will notice as you stir that your bechamel will thicken.  Keep adding your liquid until finished.  Your result should be a creamy consistency that should coat the sides of the pan.  Add a pinch of salt and a pinch of nutmeg and set aside to cool slightly

Cook your pasta for 5 or so minutes in boiling water.  You do not want to cook any further as your pasta will cook while being baked in the oven.  Do not overcook.   Reserve a few tablespoons of starchy water.  Drain and set aside.

Into a bowl: Ham, asparagus pieces,  3/4 cup Parmigiano and half the mozzarella slices. Add your drained pasta (still hot), and mix.  Add 1/4 cup of your Bechamel in the botttom of your baking dish and spread.  Add your reserved Bechamel to your bowl with your pasta and mix gently.  Pour into your baking dish.  Spread evenly and add sprinkle of  your reserved Parmigiano, evenly distribute  mozzarella cheese across the top and dab with your butter pieces across the top.  Bake in the oven covered for 25 minutes on 350.  Remove the cover and bake for 10 minutes more. Look for the top to turn golden. Be careful not to burn.  (The steam from the covered baking dish will cook your pasta).  Remove from oven and let rest 10 minutes before serving in pasta bowls.  The dish is hearty and goes a long way. Add your reserved Asparagus tips and serve.   Buon Appetito.

Pasta con le Spuntature (oven roasted pork ribs with tomato sauce)

Could there be anything easier to prepare for Sunday lunch?  A popular dish in south central Italy,  the ribs are wrapped tightly and  precooked overnight in a low, slow oven.  After a few minutes on broil, the ribs are left to cool.  In the time it takes to saute some shallot and garlic, the ribs can be shredded.   Reserve some of your bones to place in your sauce.  Remove the bones before serving.  
Begin this recipe the night before.   
Preheat your oven to bake/ 250F.
Salt and pepper your ribs liberally.  Lay them on several sheets of foil and wrap tightly. 
Place in the oven for approximately 5-6 hours.  This is very dependent on the size of your ribs. Make your calculation by estimating a pound an hour at this temperature. 
I actually set my alarm at 5am to remove them from the oven.
I left them to cool for an an hour or two before opening the wrapper and broiling them for 4-5 minutes.  
Ingredients: One 5 pound rack of ribs.  I like to use St. Louis style as they are not to big nor are they to small. 
About 3-4 teaspoons of salt
3 teaspoons of pepper
foil
3 tablespoons olive oil
One large shallot
2 cloves of garlic diced
One can of crushed tomato's (28 ounce can)
One cup of water
Once cup of white wine
1/4 cup of milk
Fresh basil (about a handful)
Method:
Shred and pull apart your cooled ribs (if you prefer to use beef ribs, you can).

Place several tablespoons of olive oil into a large casseruola (large pan with tall sides, enough to accommodate your ingredients).
Heat your oil and saute your shallot and garlic

 Add your meat to your pan and mix until fragrant.   Remember, your meat is precooked, so it doesn't need to cook to long.

 Add your can tomato, water, wine, milk and mix.

 Cook for about 45 minutes or until a ring forms around the inside edge of the pan.

 Let your sauce rest.  It's very forgiving.   It can sit several hours and can be reheated.   Cook your favorite pasta and reserve about 1/4 cup of the starchy cooking water.   Add it to your sauce, right before your pasta is ready.

 Cook until al dente. 
Drain and serve and don't forget the Parmigiano Reggiano cheese.   Buon Appetito!

 

Beef rolls stuffed with spinach and Provolone cheese (Involtini/Braciole)

When these beef rolls or Braciole, started showing up in markets at such a  ridiculous price, I felt the overwhelming desire to share with you a little secret.   They are incredibly easy to make.  They can also be made a day ahead.   Once they're assembled, a little olive oil and white wine is all you need to make a delicious dish.  Don't forget to remove the string before serving.   Once cooked, your rolls will hold together nicely, regardless of the string.   Buon Appetito!
Ingredients:

 

Ingredients:

2 pounds London broil (look for a good piece of beef with plenty of marbling). 
3 teaspoons of salt (plus a little more for the plates)
2 teaspoons of pepper  
1/2 pound provolone cheese sliced thin
Several cups of spinach/ washed/dried
One large skillet
3 tablespoons of olive oil plus more for drizzling. 
1 cup of white wine
String
 
 Assembly:
1.  Pound your slices of beef as thin you can with a mallet and some wax paper. 
2.  If the pieces are large cut them in equal 4 inch pieces.   You will need about that size to stuff and roll your braciole.
3.  Lay your meat flat.  Salt and pepper your beef slices on both sides and set aside. 
4.  Take one slice, lay flat, add your slice of Provolone and handful of spinach.
5.  Carefully roll your braciole as tight as you can.   Hold on to one end and tie with some string.   Tie again in the middle, then on each end.  If you prefer to use a toothpick you can.   The problem with this is that they can be dangerous, if one forgets to remove it before eating.  I don't like to use them.

 Don't worry if they are not perfect. They are very forgiving.

You should have a good pile.  About 2 each per person.  2 pounds should serve 4 people quite well.
Heat your olive oil in a large skillet enough to accommodate all the beef rolls.   (Medium high)
Place them carefully in the hot pan and cook just for a few minutes on each side.  Place about a cup of white wine in the pan over the rolls and let the wine evaporate.  This should take a few minutes.  When the rolls are good and brown and the cheese begins to ooze out of the rolls, place a cover quickly on the pan for about 5 minutes.  Turn the heat off and roll the pan around.   Remove the pan from the heat and set aside to cool.   Be sure and serve plenty of bread for the sauce.   Spoon the sauce over the beef rolls before serving.  Buon Appetito!

 

Spezzatino (Italian Beef Stew)

This is a very rustic and delicious dish, normally served in the winter in Italy. It goes an incredibly long way, feeding many if you like.  I planned to be home most of the day, Holiday decorating.  I decided early on that this dish was going to be the best way to end my day.  I had some stew meat in my freezer that needed to be used and some good Organic Vegetables left in the refrigerator.  It was so wonderful to smell this cooking all morning.  Beef stew is so good re-heated.  When I got home from late afternoon grocery shopping, all I had to do was warm the plates, and heat the stew just  a little bit, some crusty bread and serve. 

Ingredients: four 4 people

2 pounds of beef chuck roast cut in small 1 inch pieces

One stalk of celery diced.

3 large carrots diced

1/2 Spanish onion diced

2 cloves garlic diced

about 8 small red potatoes cubed

3 turnips cubed (optional, from the broccoli rabe family)

one teaspoon of tomato paste

One cup of white wine

A dutch oven  with a secure lid

3 tablespoons of olive oil/ one tablespoon vegetable oil

2 teaspoons of salt

one teaspoon of pepper.

One handful fresh parsley/ or/ one teaspoon dried parsley

7-8 cups of water or you can use vegetable stock. 

(I always use water)

Heat your oil in the bottom of your dutch Oven. Add your beef,  one teaspoon of salt, pepper and brown.  Let the fat bubble away.  Add your white wine and let reduce again until all that is left is your beef in the pan.  Remove your beef and set aside.   Add your onion and garlic and saute until fragrant. Add your teaspoon of tomato paste and mix into the oil.  Add your carrot and celery. Add your potatoes and mix. Add your cut up turnips if you like (optional).  Remember the more goodness you put into your stew, the more flavor you will get out of it.   Keep mixing until your vegetables are well heated.  At this point return your beef to the pan.  Add another teaspoon of salt.  Give it a mix. Add your water and stock to the pan.  Make sure your vegetables  and beef is covered by at least one inch of liquid. Sprinkle in a handful of fresh parsley.  If it's not available, a teaspoon of dried will do fine.  Place your lid on.   When your stew begins to boil, set it to simmer and place the lid ajar.  It needs to cook slowly for 2 - 2 and 1/2 hours.  Your liquid will reduce by at least a 1/3. If you are making this in advance of the day, set it aside to rest.  This dish is so much better well rested and re-heated some. The flavors intensify as they have a chance to come together.   Serve in bowls with some of the reserved liquid and lots of Crusty bread.  A wonderful glass of good Chianti and dinner is served!  Buon Appetito.

Special note:  If you see your liquid has reduced to much, it is fine to add some more liquid to your stew as it continues to cook.  Do not worry, just make sure your heat is set to simmer and let it evaporate again.

Pork Chops alla Pizzaiola

This light sauce cooks up in a hurry.  How could this sauce have so much flavor?  The pork chops here are browned and caramelized ahead and set aside.   Shallot and garlic is added to the pan along with some additional tablespoons of olive oil.   Tomatoes are cooked on a slow simmer until it begins to stick to the pan.   Pork chops are returned and the sauce spooned over the meat to finish off the cooking.  The lovely sauce is a nice addition to pasta.   I served the pasta ahead of the meat as a first course.   If you prefer to use beef, go right ahead.  My mother would make this with thin beef slices.   My father was never a fan of pork.  On occasion, I like to use thin rib eyes.  Fat adds flavor. Be sure and have your butcher not trim the meat to much.  Buon Appetito! 
Ingredients:  4 people
4 center cut pork chops about 1 inch thick
3 teaspoons salt
2 teaspoons black pepper
3 tablespoons of olive oil
2 shallots diced (about 1/2 cup) 
One clove of garlic diced
1 can of crushed tomatoes  14 ounce
1/2 cup white wine
3 tablespoons milk 
One large skillet
About 12 ounces of pasta
Pasta pot with 4 quarts of water and 2 tablespoons of salt brought to a boil
Method:  In a large skillet (enough to accommodating the meat and sauce),  heat your oil.
 Salt and pepper your meat on both sides.  Slip the meat into the hot skillet.   Brown for about 4 minutes on each side on medium high
When they are nice and browned, place in a plate to rest.   Do not worry that they are not cooked thoroughly, they will have a chance later.
Add some additional oil (about a tablespoon or so), and add your shallots.  Cook until fragrant.

Add your crushed tomatoes,  1/2 cup white wine, your milk and bring to a steady simmer.   Add a teaspoon of salt and black pepper and some fresh basil.  Keep cooking for 10 minutes on a slow simmer.  You will notice your tomato sauce reducing and almost sticking to the pan.   Add your meat to the pan, and cook for for an additional 5 minutes on each side.  Remember, your chops are thick and require extra cooking time.  If your meat begins to stick, add about 1/4 cup water and let reduce some again.  The addition of water is optional.  Just keep an eye on it while cooking.  Turn the heat off and set aside.  Remove the meat from the sauce and let it rest.  

 Look what I found in my sauce.   Made with love.   It's amazing what things can happen when you let your food rest. 

I decided to mix my sauce up with some pasta and serve it as a first course.  Add some Parmigiano Reggiano cheese if you like. 

 You will be surprised how much flavor your pasta will have. 
You may not have room for the meat, but you will have dinner for tomorrow.  We ate everything.
  Buon Appetito!

Fagiolini Saltati in Padella (String beans,tossed, skillet style)

I love creating a stir on my Facebook page.  Who knew string beans would create such excitement?  We are always excited about String beans in my house.

This is what happens when you find a bag of blanched string beans in your freezer.   Don't worry, in my freezer, they haven't been there long.  I had a few grape tomatoes in my basket to use up and there is always garlic around en.this kitchen.    This dish is also called   "Saltati in padella" or tossed in the skillet, referring to a quick toss or two and they are ready.  It's the perfect side dish for any meat.  

Keep things as simple as possible.

Ingredients: 

3 tablespoons of good olive oil

large skillet to accommodate your beans

One pound Blanched string Beans (If they are coming out of your freezer, give them a quick rinse under cold running water, to restore them to room temperature).

One teaspoon or so of salt  (to taste)

3 or four cloves of smashed garlic (Use the end of spoon to smash it if you don't want to use the palm of your hand).

10 grape tomato's rinsed and split.  

1/2 cup  white wine (Pinot Grigio)

pepper (black and a pinch of red) Optional

Method:

Heat your oil in your skillet to medium heat.  Add your smashed garlic cloves and with a wooden spoon, move them about the pan.

When your garlic is fragrant, add your tomatoes.  Smash them some with the back of your spoon.   After about a minute or so, add your beans, salt and cook for about 5 minutes or so.  Add your wine and keep cooking 5 minutes more or until your liquid has evaporated.   This may take a little longer depending on your experience.  I like them to stick to the pan just a little bit.  Turn off the heat.

 

Place in a bowl  with some fresh Basil and serve.   Look for your green beans to lose some of their bright color and soften.  This is an indication that they are cooked.  The addition of basil and white wine turns a bland bean into a sweet dish.  Enjoy and as always,   Buon Appetito!

Baked chicken with Bread stuffing (Pollo Ripieno con pane al forno)

Truth be told, I have been in a cooking funk lately.   Perhaps it's the hectic everyday schedule called life, or just not feeling inspired.   Today, it's about baking a chicken.  Not just any chicken, but an antibiotic free chicken from Whole Foods. Given the investment in possible perfection, I thought about a wonderful bread stuffing to go literally alongside.   Don't get me wrong, I have nothing against stuffing the bird.  I am not one of those people who thinks everything is going to kill me.   I have survived this long haven't I?  Instead, I was more focused on the possible result.   I didn't want a soggy mess of stuffing.   I wanted to maintain the crispy bread some, along with adding fabulous flavor.  I started with an herbed sofritto in one large pan that could accommodate everything.   I wasn't disappointed.  You won't be either.   At least I hope not.   Buon Appetito!
Ingredients:  One 5 pound roaster, cleaned, dried, inside and out.
One food processor
3 good stalks of fresh celery, peeled 
1/2 large artisan sweet onion
2 cloves of garlic
3 tablespoon of olive for your pan
2 teaspoons of salt
1 teaspoon of black pepper
2 sprigs of Rosemary (discard the woodsy stems)
5 leaves of sage
2 sprigs of thyme (stems discarded), leaves only
4 cups of good, fresh,  Baguette bread cubed, or Focaccia bread cubed (plain)
One cup of dry white wine
Method: 
Pre heat your oven to bake 375F degrees

In a bowl:  Cut and cube your bread and set aside.
Into the food processor, place your celery, onion, sage and rosemary leaves and process until cut up fine
Heat your olive oil in a pan to medium.  Slowly add your minced vegetables and herbs.  Cook for just 3 minutes or so until fragrant, but not golden.   Smash your garlic and add it into the inside of the cavity of the chicken.   Salt and pepper your chicken well and set it in the pan over the vegetables and herbs. Use a spoon to cover your chicken with the herbed paste.     Place your cubed bread around the pan and pour One cup of white wine evenly around the pan.  Toss your bread some gently, but they do not have to be thoroughly coated.   You should have a nice tight fit in the pan. 

 Bake in the oven for 1 hour 45 minutes. 
Remember to let the chicken rest 15 minutes before carving and serving.  Do not be in a hurry.  A good rest affects overall taste.   
Enjoy!!

Let it rest.  I think it's perfection.

 Buon Appetito!