Sunday At the Giacomettis

The wonderful thing about the Italian kitchen is its versatility.  Fresh clams and Mussels are incredibly easy to use.  Just takes a little time to clean and prepare.  Many come already cleaned by your fish Monger.  For those of you of course, who just can't stand the thought.  All they really need is a gentle rinse.  Have your Fish store Advise you on proper care.     This is yet another tasty dish I love to make, especially in Summer, as it cooks up fast and will delight the most discriminating pallet.  Enjoy! Ingredients for 4-6 people One pound little neck clams or any small clam One pound black mussels Handful of fresh parsley 2 cloves garlic diced 4 tablespoons olive oil One teaspoons salt One teaspoon pepper 2 cups of fresh tomatoes and their juice (store bought canned is fine if fresh is not on hand) 1/2 cup white wine One pound Di Cecco Spaghetti (or any good quality pasta) Large pasta pot with 8 qu...

Setting out to make this Baba al Rum recipe was no easy task.  It took 3 separate test recipes to get an accurate resemblence to a classic Neapolitan, spongy cake.  Then the fun really begins.  Which Rum to use?  I took the advice of my Pastry chef uncle, who advised me to always use a good quality liquor.  A little for the recipe, a little for the cook.  All kidding aside, it is the most logical.  I have never understood people who want to buy the least expensive wine or liquor to add to your recipe.  Just remember, if you would not buy it to stock your bar at home, why would you put it in a recipe?  Enough about that, let's get cooking. For this recipe, you will need to either use 8 non stick cups about 2 1/2 inches tall/ about 1-1/2 round.  Any size will do. You can re-use your pans almost immediately.  Don't fill them up to much and you will get 12.  Be sure and watch that cooking time.  Nonsti...

Brutti ma buoni, is the perfect description for this pasta sauce.   Translation?  Ugly but delicious, is what you call Pasta that breaks apart, but would never be thrown away.  Especially when it's covered in a flavorful meat sauce, that doesn't have to cook all day long. After a trip to Calabria, to visit cousins,  I was told, this Ragu' has it's roots in Calabria. Traveling about in Italy, you might find similar versions.   In Calabria, it is always served with "Pasta fatta in Casa," or Home made pasta made in a tubular shape. In much the same way, my Mother made this dish, I found a few sausages and a pork chop in the freezer.  Lucky for me, I have a good memory.   A little onion for garlic, some olive oil is all you need.  I am sure this dish has it's roots in Naples too , as my Nonna Barbara, would often throw together Ragu's in much the same way.   The browning of the meat, directly in the pan, creates a richness to this Ragu...

When my Mother recently came for a visit, I was determined to keep her busy.  Not hard to do around here, as we are always dreaming of good food.   She hadn't made Cavatelli in so long, she was willing to give it a try.  Relying on her memories was so easy.  She recalled making these with her Mother.   She reminded me that there was no such thing as measuring, everything was "Al occho" or with your eyes.   So, with great determination, we followed my full proof remedy for bringing dough together.  My 3 cup principle. 3 cups unbleached flour/ 1 plus 1/4 cup of water (give or take a few drops).  1 teaspoons of salt and mix in your standing mixer until your dough comes together in a ball. You an work it by hand or even with a food processor.  Kneading by hand is all my Mother wanted to do.  Imagine  her surprise when the work was done for her by the standing mixer. You can let it rest about 10 minutes after it all comes togeth...

I have so much Rosemary in my yard,  I could probably start selling it at the local market.  For this recipe, plenty of fresh Rosemary is always on hand. In "the style of Tuscany" usually refers to something grilled.  This "oven baked" chicken will remind you of that due to the abundance of fresh Rosemary.  Your house will be infused with the smell of fresh Rosemary.  Reminds me so much of those long walks in the Tuscan countryside.  A cut up chicken works very well for this recipe. Any combination will do. I will normally add the chicken breast about 30 minutes into the cooking time. For this recipe,  I had two small packages of chicken thighs  which was plenty for us.  Even had some chicken leftover  for chicken salad the following day. Ingredients for 4 people: I cut up chicken (About 4-5 pounds) or 2 small packages of chicken thighs (about 8 pieces) 2  good hand...

This is a fine example on how minimal ingredients can yield a great result.  This dish, typical of the Puglia region of Italy is very familiar to so many of you here in the United States.  The "Andy Boy" variety out of California, is the variety of choice.   Don't be intimidated by the anchovy.  You may use anchovy paste if you like however you will not get the best result as the paste breaks down a little two quickly.  Buy some good anchovies from Portugal.  They are inexpensive and last once they are opened.  The anchovy adds great flavor and disintegrates into the hot olive oil.   I came across this special pasta (little Harmonica shapes),  from Puglia in a speciality food store here locally on sale.  For under $15 for the entire dish, a little goes a long way.  Ingredients: 12 oz of dry pasta of your choice. (Spaghetti, Penne, etc) 1lb plus 1/2 lb of Andy Boy Broccoli (Broccoli rabe) 4 anchovy...

Servings for 6 people: 1 pound or so Broccoli florets, cleaned dried and set aside 1/4 cup olive oil One large skillet (enough to hold your pasta when cooked) 3 cloves of garlic, diced one teaspoon of hot pepper flakes two teaspoons of anchovy paste or one anchovy One pound of Pasta of your choice. Several tablespoons of salt (2 for your pasta water), one for your Broccoli).  This is a wonderful, stand alone dish, that is very satisfying. Place a large, 8quart pot,  filled with water on to boil.   Add 2 tablespoons salt and  bring to a boil.   Blanch your Broccoli florets in the boiling water.  Cook for approximately 3 minutes.  Remove and set the broccoli aside to drain.  Be sure and reserve your water as you will re-use this same pot to cook your pasta later.  Add more water if necessary.  In the meantime, heat your oil in your skillet on low.  Add your diced garlic, red pepper flakes and ...

I made some delicious bread crumbs out of some Nicoise Olive rolls leftover from Easter. You may use almost any leftover bread you like. I like to add my own additional herbs.  What a great way to make use of them.  These Italian Eggplants are smaller, sweeter and hold together quite nicely through the cooking process.  They are not bitter like the American eggplants sold commercially, so they are very easy to use in a number of dishes.  I had forgotten all about them in the back of the drawer, so they needed to be used.  I even had a small piece of Gorgonzola that was also leftover from the weekend.  Ingredients: 1 plus 1/2 pounds Italian eggplant (substitute Japanese Eggplants or zucchini if you like).  2 cups bread crumbs 3 tablespoons of olive oil (plus extra to rub on the interior of your Baking dish) Handful of fresh parsley, basil, diced fine 2 teaspoon garic diced One egg approx 1/2 pound of Gor...

I never imagined years ago that I would ever see the day that my son  ( who is now 15), would ask for something other than pizza.  A fussy eater early on, and plagued with diet restrictions,  there was nothing I could do to get him to eat.  The best advice I have ever had in my life, came from a Pediatrician in Italy who said, "Have you ever seen a nine year old eating Baby food?"  I must admit,  I was puzzled at the moment.  Seemed a simple answer to a daily fight with one stubborn Italian boy.  One day, around the age of Nine he came flying down staircase, running into the kitchen trying to  figure out where that wonderful smell of sausage was coming from. He came around.  He said those words I will never forget and I waited so long to hear, "Mom, that smells delicious, can you make me some Pasta?"  Much to my initial shock, I just couldn't hold myself up.  Had to sit down and contemplate what had just happ...

Ingredients:  2 cups unbleached pre sifted flour.   1 cup whole wheat flour. 1/2 teaspoon of active / dry yeast (not instant) 1 cup plus1/2 cup  warm to the touch,  tap water.  If your water is to hot for you to touch it, it's to hot.  you don't want to kill the yeast. One large bowl Some plastic wrap to cover your bowl One cupcake pan / lined with some cornmeal in each cup one teaspoon of salt. Method:  Traditionally, Ciabatta bread is made with 100 percent wheat flour.  I am not crazy about the results I have had using that method, so I have made a change.  It will be hard for you to tell the difference. Into a bowl, combine your yeast with 1/2 cup water.  Give it a mix.   Let sit 10 minutes.   Add your flour to the bowl along with your remaining water and salt.   Mix until combined.  Remember your hands are your best tools.  Don't be afraid to use them.  Place a...

Ingredients:  One whole chicken cut up, cleaned, dry with paper towels. (5-6 pound chicken) 2 tablespoons olive oil 2 teaspoons salt 1 teaspoon of pepper 3 cups breadcrumbs 1 cup corn meal 1/2 cup half and half or 3/4 cup whole milk One tablespoon, grated, Parmigiano Reggiano cheese One lemon sliced (you will not need any additional oil for your baking pan) 24 hours before you plan on baking this dish, prepare your chicken.  Clean your chicken removing your skin as well as possible.  I like to keep some skin on the chicken for added flavor. Place in a bowl with a large bunch of Rosemary.   (Approximately 3 cups).  Add your salt, pepper, one lemon sliced, olive oil and toss.  Place your chicken pieces, rosemary into a ziploc bag.  Pour approximately once 1/2 cup of half and half or 3/4 cup whole milk into your bag with the chicken.  Zip it closed and mix, massaging the bag of...