Merluzzo alla Siciliana~(Codfish with Black olive paste in Red potato Crust)

 

I set out Saturday evening to have something a little different,  something I haven't had in such a long time, a visit to Sicily.  I started thinking about those wonderful oil cured olives you could only get in Sicily.  That wonderful fresh, fish. Those fabulous capers from the sunny Island of Pantelleria, south of Sicily.   How could I get that feeling again in Tupelo, Mississippi?   I had ordered some Sicilian oil cured olives sometime ago by mail order and stuck some in the back of the refrigerator.  What a nice surprise to find them hidden in the corner, ready for me.  How could I forget such a wonderful thing?
 Olive paste requires, a few olives, some garlic, parsley and a little olive oil.  I have even made olive paste without garlic.  The best part of all  is it requires very little effort.  Spread over some  Cod fish fillets,  it adds wonderful flavor to a very bland fish.  Setting out to do the impossible, duplicating something I had long ago, seemed impossible.  I must admit, I got pretty close.  
Olive paste:
1/4 cup Sicilian oil cured olives/ pitted
1/4 cup extra virgin olive oil
One clove of garlic (optional)
1 cup of flat leaf parsley
salt and pepper (optional)
1 teaspoon of Capers (optional)

Into the food Processor place your  olives, olive oil, garlic, parsley and about a teaspoon each of salt and pepper. Salt is optional as the oil cured olives have some salt in them.  I always add just a little.    Pulse everything  until your parsley is processed fine.  You will have a beautiful thick paste.
Pour into a bowl and set aside

Potato crust:
5 -6 red potatoes sliced like chips.  Set your oven to 375 bake.
Place sliced potatoes into a bowl filled with water.  Set aside for 10 minutes. Your water will turn cloudy.  This means your potatoes are releasing their starch.  Drain, dry, and set aside in a bowl.  
Toss your potatoes in Olive oil, salt and pepper and place them in a hot skillet.  Place them in your oven for 15 minutes.   Your potatoes will cook and become slightly crisp.  Remove from oven and let cool.  Set your oven now to bake 400. 

In a large,  flat  oven proof skillet enough to handle your four pieces of fish,  begin to line your pan with potato slices in the shape of your fish, as if you were creating a blanket for your fish.   Lay your fish on top of each potato blanket.  Squeeze some lemon over each piece of fish.  Spread your olive paste over your fish. Cover with remaining potatoes to create your blanket.  Bake in a  400 degree oven for 20 minutes.  Turn your oven to broil for 5-7 minutes more.   Being careful not to burn your potatoes.   Codfish is quite thick and requires longer cooking time when it's inside the potato crust. 
Serve with salad and wonderful dry Pinot Grigio~ Buon Appetito

Black Cod in Tomato and Lemon Confit (Sauce)

 

The combination of lemon and tomatoes is just heavenly.   A delicate piece of fish like black Cod, really needs nothing but a grill or a pan.  I came across one final jar of fresh tomatoes, left from last years garden and decided to put it to good use. You will need your oven to complete the cooking process, heated and on Broil.  Just keep a watchful eye on it all.

Ingredients / 4 people

4 pieces of Black Cod or another thick meaty fish. 

3 tablespoons olive oil plus one tablespoon Vegetable oil placed in a skillet, enough to accomodate your ingredients.

3 cloves of garlic diced and place in a pan with the olive oil

2 teaspoons of salt

2 teaspoons black pepper

A pinch of red pepper flakes

One cup of all purpose flour (spread in a plate)

One cup of dry white table wine 

12 ounces good quality, diced tomatoes and their juice

4 thin slices of lemon (washed with peel on)

Handful of parsley or basil 

Plenty of crusty bread

Method:  

Place your skillet on medium heat.   Coat your fish fillets with, salt, pepper,  flour and shake off the access.  Add your olive oil and garlic and saute until fragrant.  Slip your fish fillets gently in the pan.   Cook for about 3-4 minutes on each side, being careful not to burn.   If things are to hot, by all means, turn your heat down and slide your pan away from the fire to let things cool down.   Carefully remove your fillets from the pan.   You should see a light golden crust.  Do not worry if some of your flour has come away from the cod.   Not going to make a bit of difference overall except to help thicken your sauce confit.  

At this time, add your cup of white wine to help loosen the bits from the pan.   Add your tomato's, juice, and slices of lemon.  Add a pinch of red pepper flakes.  Cook for about 7-8 minutes on Simmer.  You will notice the oil separating from the tomatoes and lined around the rim of the pan.  

Slip your fish fillet back in and spoon some of the sauce over the fillets.  

Place in the pre-heated/oven on Broil  (hi), for about 5-7 minutes or so, being careful not to dry out.  Check it at the 3 minute mark and spoon your sauce-confit over your fish and broil for an additional 3 minutes.  

Remove from oven, sprinkle some fresh herbs and serve.  I was very tempted to use the sauce for Pasta but sometimes good, crusty bread is all you need.  

Be sure and let rest before serving.   You can discard the lemon slices and serve this fish with fresh lemon slices.   The lemon addition, slightly sweetens the sauce.   Enjoy! Buon Appetito

Pancetta wrapped pork roast Version 2

Pork loin Roast is not the easiest roast to make.  A few preparations ahead will ensure a great result. Follow this recipe.  Buon Appetito!

Preheat your oven at 375 degrees/ convection or 400 degrees/bake, if you don't have a convection oven. 

Ingredients:  2/ 2 pound pork loins.  Be sure and bring the meat down to room temperature before pounding and flattening the meat. 

4 teaspoons of  of sea salt

2 teaspoons of black pepper

1 cup of thick bread crumbs, like Planko or make some fresh with some day old bread

1 handful of rosemary leaves

1 good pinch of thyme leaves

About 4 leaves of sage

5 cloves of garlic

4 tablespoons of olive oil

1 cup of pitted black, oil cured olives (optional)

1 cup of white wine

1 cup of 1/ 2 cup of chicken or vegetable stock

Kitchen twine to tie the roast together

6 slices of sliced pancetta

One large roasting pan

Method:   Remove your Pork loins from the package and bring to room temperature. Liberally salt and pepper both pieces.  Be sure and save about one teaspoon of salt and pepper for your paste.  You may want to remove the meat from the refrigerator about an hour ahead.  It will be easier to flatten.  Cover with plastic wrap and pound flat like in the above photo.

In a food processor, add bread crumbs, herb, garlic, olives, one teaspoon of sea salt, one teaspoon of pepper. (Olives are optional).  Process until your ingredients come together.  It Should look like a paste.

Cut some string, about 8 pieces. 

Carefully apply the paste on one side of the pork loin.  Cover with the second pork loin and tie together.  Do not worry if the pieces are unven.  Some of the paste will fall out.  Do not worry, it's very forgiving.  Carefully overlap your pancetta slices.  You may need to loosely cover before placing in the oven.   You don't want your pancetta to burn.   If you are talented, you can manage to role your roast. I did not.  

Add your liquids to the pan. 

Place into the center of the oven

Bake for 1 hour at 375 convection or 400 degrees/ bake for one hour plus 15 minutes. Remember, cooking with convection decreases your cooking time.  Be sure and make that adjustment.  Be sure and check the pan about 15 minutes before the end of the cooking time.   You can add some more warmed stock, if it looks dry.  Let it rest about 10 minutes before slicing.

You can remove the roast and reduce the pan juices too. 

Slice and serve

There was even enough for lunch today.  

Buon Appetito!

 

Special Note:  This is version 2.

Bucatini all'Amatriciana

Recipe number 2 from the Regional Cooking Class at Itawamba Community College. From the beautiful town of Amatrice, just Northeast of Rome, comes this classic dish.  My cooking class is about cooking methods and techniques in the Italian kitchen.  Most Italians will always have some kind of cured pork on hand.  Many of my students really wanted to experience typical dishes of Italy and how to make them.   We had so much fun and covered a lot of material in a small amount of time.  We even got to sit down for Lunch or Pranzo, just like we were living in Italy. Hard to believe we were in Tupelo, Mississippi.   We had so much fun.
Special Note below: 

This is a classic dish for sure.  I know some Romans who insist on using onion for a saute in this dish.  I am not telling. Traditionally,  the dish was made up only of sauteed.Pork Jowl (fat from the cheek of the Pig),  and tomatoes.   In the United States, Pork Jowl is hard to come by.  I substitute unsmoked, salt Pork.  Salted (not smoked), Pancetta is a great substitute when you can find it.   I like to use  Hormel salt pork.  Be sure and trim off the rind first.

This is a simple, classic dish you can make in a hurry!

Ingredients:
4 tablespoons olive oil
3/4 cups salt pork or Italian, salt cured pancetta (this cut is from the lean part of the bacon) cut into a small dice. 
2 cups chopped / diced tomatoes (you may puree in food processor if you like)
1/2 cup water (canned tomatoes are very acidic.  If you are using fresh tomatoes, there is no need to add water).
1/2 cup white wine
12 oz Bucatini Pasta (long, hollow, tube shape Pasta).  If you only have spaghetti, do not worry.  Almost anything will work fine.
1/2 cup Pecorino Romano cheese
Pasta Pot with 8 quarts of  salted water

Trim the rind off your salt pork and dice. 

  Divide the salt pork in half. Place one half spread on a baking sheet. ( In an effort to get my son to eat this Pasta, he likes a little extra crunch. You can leave this out, as this is my idea).  Bake in the oven at 400 degrees until crunchy (10 minutes).   Set aside to cool on a plate.  Place the rest in a  saute  pan large enough to toss your pasta in it when cooked. Place your olive oil in a pan and heat to medium.  Crisp up your pancetta.  At this point, add your tomatoes, water, wine and let the liquid simmer away. Simmer for 12-15 minutes.  After this time, you will notice  a ring of oil around the outside of the tomato sauce around the pan.  This indicates your sauce is done.  Set aside to cool down.
Cook your Pasta until al dente.  Drain and toss in your pan with your sauce.  Place in a serving bowl with Cheese, sauce, and serve.  Add more cheese at the table. If you have baked some extra pancetta in the oven, put a few pieces on top and serve. You can add some fresh parsley if you like or even Basil.   It will be hard to resist a second plate.   Buon Appetito~