Spaghetti wilth clam and Mussel Sauce (al Sugo di Vongole e Cozze).

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 quarts water

One tablespoon plus 1/2 tablespoon salt

Method: If you are using fresh clams and mussels, make sure your shellfish is clean and ready. Gently remove any grit with a brush from the shells and place them in a chilled bowl.

In a large skillet, heat your oil.  Add your garlic and saute until fragrant.  Add your mussels and clams at the same time.  Quickly add your lid.  Wait 5 minutes and lift your lid from the pan.  You will begin to notice that most of your shellfish has opened.  Add your wine and place your lid back on the pan for 5 more minutes.  Remove your lid, turn your heat down and remove all your mussels and clams from the pan.  Do not worry if some of the liquid is going in the bowl too.  You will have about a half a cup. 

At this point add another tablespoon of oil to the same pan and heat.  Add your tomatoes (I like to puree mine in the blender), continue to cook until your tomatoes are fragrant and reduced (about 7-8 minutes on medium).

When you see a ring of oil iss formed around the pan, its time to add your shellfish back to the pan.  Give it a mix and let reduce 5 more minutes.

I like to remove some of my empty shells.   I leave about half intact for presentation and flavor.

Cook you pasta until just al dente, toss with your sauce add your parsley and serve. Buon Appetito

*Special Note:  If you are using frozen clams and mussels, the method is quite the same.  Your cooking time will reduce by about 5 minutes.  Give them a quick rinse and discard any shells you see cracked.  They will be surprisingly delicious. *

Baba Al Rum

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.  Nonstick is ideal.  Just be sure and watch your cooking time and check your oven.  

 Be sure to line the cups with butter.  I used a non-stick popover pan.  This works well too.

Food processor Method

Baba al Rum

Ingredients:  

1 TABLESPOON PLUS 1/2 TABLESPOON YEAST

2-1/2 cups of all purpose flour plus extra in case it looks to wet when mixed (You may not need it)

4 large eggs

1 tsp salt

3 tablespoons sugar

9 tablespoons butter

1/2 cup whole milk

Syrup:

2 cups sugar

2 cups water

one cup Dark Rum

1/2 cup Apricot Jam (Optional, however traditional)

Method:

Begin by adding your yeast to your mixing bowl of your food processor.  Add your milk and one tablespoon of sugar and pulse.  Let stand about 5 minutes until bubbles form on the outside rim.

Add your flour and pulse.  Turn your mixer on and add your eggs, salt.  Stop the mixer and scrape the sides.  Turn it back on again and mix for a few minutes, until your flour is incorporated.  In a separate bowl, beat the remaining sugar (2 tablespoons), with your butter.  Scrape the butter into the bowl and mix.  Yes, the butter needs to be added last. This will ensure a pretty, shiny coat on the outside of your Baba. 

 Here is a review:

Gather your ingredients

Add your yeast, milk and tablespoon of sugar to the bowl. Add your flour.    Follow directions above.

Add you eggs and salt, when all incorporated, add your butter mixture last.  Just mix for a few minutes until incorporated.

Remove your mixture from your mixer and cover with plastic wrap.  Place in a warm place (inside of a kitchen cabinet), for up to 2 hours.   Your mixture should almost double in bulk.   Butter your pan or cups.  After this time, unwrap and scoop your mixture into your cups. 

Preheat your oven to 400 bake.

Once in their cups, cover again with plastic wrap for 30 minutes.  They will be spongy. Your mixture will bounce back.  This is what your looking for.  Do not be concerned.  If you have gotten this far, they will be good. 

After this time,  place in a hot oven for 10 minutes.  Turn your oven down to 350 and cook for 5 minutes more.

(Don't worry if they look a little uneven, just shake the pan and let rest.  They will continue to rise).

Special Note:  Oven times will vary.  Keep a watchful eye.  They might be ready ahead.  Cup sizes vary too.  These were quite large and required longer cooking time.   Check if they are done by inserting a toothpick.  If it comes out clean, they are done.

Syrup: 

Melt your sugar and water, until clear and dissolved.  Add your apricot Jam and continue stirring until dissolved.  Add your rum and turn off your heat.  Let both your Baba's and syrup cool for 30 minutes.  

Place your Baba's on their side and begin poking holes all over your Baba's.  They will not cause your Baba's to break, so don't worry.  You want to enable the syrup to sneak into your cakes while soaking.

Then, into their rum bath.  You can either place them for a few minutes 2 at a time.  Or place them all into a container over night, covered in Syrup.  Remember, the longer you let the sit, the better they are.  So they will  keep well in a tight container for several days.

Don't be afraid to let them soak.

Before serving, try splitting them open and add some Whipped cream or serve them with some additional Rum on Top.

Which ever way you like, it's all delicious and hard to resist just one. 

Buon Appetito!

Thank you to my sweet, Uncle Johnny at The Swiss Bake Shop in Scotch Plains New Jersey, for convincing me,  you can make them at home and sharing this recipe with you!

Pasta con Sugo di Carne (Meat sauce), Calabria

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' all it's own and it doesn't have to cook,  all  day long.   
Make some this weekend.  
Buon Appetito!

l 

Ingredients:  4 servings

14 ounces of chopped, fresh tomatoes (or store bought)

3 Tablespoons olive oil

3 small cloves of elephant garlic or 1/2 sweet yellow onion diced

One handful of chopped Parsley or Parsley torn apart with your hands.

One teaspoon of salt

One teaspoon of pepper

One pork chop

2 sausages

1/4 red wine

Optional Parmigiano Reggiano cheese, sprinkled on right before serving.

One pound of Rigatoni or any Tubular pasta.  Works well with Buccatini too.

A large pasta pot, filled with water brought to a rolling boil.  Add 2 tablespoons of Sea Salt.

Large open skillet

Method:  Heat your olive oil to low/medium and  Add your meats, turn up your heat and brown on both sides.  This should take about 5-7 minutes.   The meat does not have to be cooked through, just browned.  It will continue to finish cooking in the tomatoes.  Remove them to a separate plate to cool.  Add a drop more olive oil if the pan looks dry and add your garlic or onion, mixing until fragrant. 

Turn your heat down some and add your wine, carefully scraping your brown bits out of your pan.

Once you have loosened them up with a wooden spoon, add your tomatoes, salt, pepper and carefully slip your meat back in.   Cook on a low, steady simmer until your oil separates from the pan, about 20-25 minutes.  Carefully cook your pasta and remove al dente.  Toss to coat with your sauce and serve.

. Serve with a sprinkle of Parmigiano Reggiano Cheese!

Buon Appetito!

Homemade Pasta Cavatelli (Mom's Version from Bari)

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 together.   Don't wait to long, the dough will become to elastic.   While you wait, cover two baking sheets with Parchment paper and dust with flour.

Shape and dust your ball with flour.   Cover with plastic wrap.

Cut off a small piece at a time and roll either in between your hands or on a floured surface.    Then simply cut 1/4 inch pieces with a knife.
With the back of a fork, press and roll.   The pasta shape will take shape,  My Mother used her fingers (the traditional way), to have the pasta take shape.  Just cut, and shape by pressing down with your middle and forefinger.  Use the very tips of your finger only,  Press and roll.

You can set them in the freezer for later use by layering your trays in your freezer.  When they are solid, simply slip them into freezer bags with small cuttings of parchment.   They will keep up to a month.   I don't know anyone who can stand to keep them in the freezer at all.  They want to use them up in a hurry.

To cook, gently place the Cavatelli in a large pot of  salted, boiling water.   Let cook for about 8-9 minutes or so.   Mine had to cook to the 11 minute mark.  Remember to drain well.  Its going to depend on the condition of your Cavatelli.   If they are thick, they will need a longer cooking time.   Just takes some practice.

 

 

I tossed mine with some simple salsa al Pomodoro (Tomato sauce) and some Butter, fried sage leaves and Parmigiano.

Version 2 with Butter and fried Sage leaves

Version 2 Ricotta Style Cavatelli
"Paese che vai usanza che trovi"  Translation,  Countries you visit, customs you will find.   That's the thing about Italy.  You can go two blocks and find completely different cuisine.  To say foods vary Regionally, is almost to vague.  Truth be told, food varies from tiny city to city, somtimes just blocks apart.   Cavatelli is one of those foods. My Mother's version, from the Puglia region, is rather simple.  Here is a second version,  with Ricotta.   I actually liked this version best.   It makes for a much lighter Cavatelli, with a firm but soft texture.    This recipe only works well for Cavatelli or if you are making Penne by hand (That is another recipe posting).
Recipe:
3 cups flour
3/4 cup whole milk ricotta drained
3/4 cup warm water plus up to 1/4 cup additional water if needed
1 teaspoon of salt for your Cavatelli plus one tablespoon for your pasta water.    Since no two flours are the same,its going to take a little practice.
Follow the method above to work the dough into a ball with your stand mixer, then cutting a  piece at a time, roll out and work with your fingers or fork (Add the ricotta to the flour, salt, then water). 
 Just remember, there is nothing fancy to Pasta making, just takes determination.
 Once you relax, it will come together.
If you have any questions, please do not hesitate to contact me here on this blog or send me a message on facebook at www.facebook.com/sundayatthegiacomettis


Buon Appetito!

Chicken Tuscan Style~Pollo al Forno

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 handfuls of fresh rosemary
3 cloves of garlic cut up
7 small -med red potatoes cut up thin sliced into a bowl/ rinsed/dried and set aside
2 tablespoons of olive oil for your potatoes
2 teaspoons of salt/
2 teaspoons of pepper
One cup of dry white wine

Clean and dry your chicken pieces.  I like to leave about half the skin on the chicken for baking.  You can remove your skin completely if you like.  I do not.  It is not necessary to add any additional fat to your pan for your chicken. You can always remove your skin before serving.
Salt and pepper your chicken with one teaspoon each of salt and pepper and set aside.  Add your rosemary, garlic  and toss. Reserve several sprigs for garnishing your plates.
Preheat your oven to 400 bake.

Prepare your potatoes.  Toss with 2 tablespoons olive oil.  Add one teaspoon each of salt and pepper.
Place your chicken in a large baking pan, skin side up.  Spread your rosemary sprigs over your chicken pieces.   Turn your oven down to 375 bake.   Cook for 30 minutes.   Add your potatoes  and spread them around your chicken.  Cook for an additional 30 minutes. 
Carefully remove your pan from your oven to your stove top.  Add your cup of white wine.   Carefully place your pan back into oven.
Bake again for an additional 30 minutes.  Your wine will evaporate but leave your chicken and potatoes with great flavor.  Your chicken and potatoes should be golden.  Remove from oven and let cool 10 minutes before serving. Discard the Rosemary and add some fresh Rosemary for garnish before serving.   Buon Appetito~

Special hint:  If your chicken is not golden, remove your potatoes (they should be golden but soft and somewhat crisp), put your oven on low broil for 5 minutes to crisp up your chicken.   Let cool before serving.

Pasta e Broccoli (2nd version)

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 fillets (small) under oil

4 tablespoons of olive oil

3 cloves of garlic chopped

I tablespoon of salt for your water

1 pasta pot filled with 6 quarts of water.

1 teaspoon of baking soda

Method:

Put a 6 quarts of water in a pasta pot to boil.  Add 1 tablespoon of sea salt. 

Clean your Broccoli and drain.

Add your baking soda (addition of baking soda in your greens will help them remain bright green after they are cooked).

Boil for 10-12 minutes from the time your water comes back to a boil. 

Remove your Broccoli from the water.  Reserve your water in the pot.  You will be using this water to cook your pasta later. Add more water if necessary right to the pot.

In a large skillet,  heat your olive oil.  Add your garlic and after 10 seconds add your anchovy fillets.

 Your heat should be turned down some since the anchovy will sizzle when it hits the pan.  Slowly turn your heat up to medium and your anchovy will disintegrate into the oil, creating a lovely, fragrant aroma.  At this point add your drained Broccoli.  Be careful as it hits the pan.  Saute until all of your liquid has evaporated and your Broccoli has not quite stuck to the pan.  Set aside. 

Bring your water from which you cooked your Broccoli back to a boil.  There is no need to add anything. Cook your pasta until al dente.  Drain your pasta.  Toss and serve. Add more salt if you wish.   Buon Appetito

Pasta with Broccoli

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 anchovy paste.  When you begin to smell your ingredients heating, mash them some with a wooden spoon.   Be careful, not to burn anything, as you just want to oil to be infused and flavored.   Turn your heat up and add your Broccoli Florets.

Carefully, mash or cut your Broccoli florets in the pan.  Using your wooden spoon,  mix your ingredients in the pan so that your Broccoli is well coated.  In the meantime, when your  water is boiling again, add your pasta.  Cook your pasta to al dente.  While your pasta is cooking, your Broccoli should continue to cook for 5 minutes more.  The Broccoli should be soft.  At this point, take a cup of your pasta water and add it to your Broccoli.   This cooking method, will help your Broccoli adhere to your pasta when mixed. The starch from this addition will help the Broccoli develop into a nice creamy, consistency.    Boil away some of the liquid until just a  few teaspoons is left in the pan.

Drain your pasta and toss in the pan with the Broccoli.  Add more olive oil if necessary to the dish before serving. 
Buon Appetito!

Melanzane Ripiene (Stuffed Eggplants)

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 Gorgonzola
1 teaspoon salt
1 teaspoon pepper
1 pound ground beef

All the interior of the Eggplants (you can use zucchini),  that you can manage to scoop out of each eggplant, creating a bowl or a boat for your stuffing

METHOD:  Heat your oven to 375 degrees.  Remove inside from your eggplants by inserting your knife along the rim of your Eggplants and carve.  Take care to leave the outside of the Eggplants intact.  They will be your boats that will hold your stuffing.  Place your  diced, eggplant pieces onto a baking sheet and mix with a tablespoon of olive oil and sprinkle of salt.  Place in oven for 25 minutes.  Set aside to cool.

 Place a large skillet on medium heat and add your garlic.  Saute until fragrant and add your ground beef.  Cook your beef and add your white wine.  Let your liquid evaporate away.  Pour the contents into a bowl to cool some. 

Special Note:  If you are using zucchini,  you can skip the oven part.   Due to the high water content of zucchini, you don't have to pre cook your boats.   They will cook well when stuffed. 

In a large bowl combine all your ingredients (except your Gorgonzola) and mix. You should have a good thick mixture consisting of your beef, eggplant interiors, herbs, salt, pepper, egg and breadcrumbs.  Mix well.  If your mixture seems to dry, add another egg, half at a time.  You want it somewhat dry.

With your hands, fill each eggplant boat with the mixture.  Do not worry about it falling over.  Place in an oiled baking dish (one tablespoon wiped across the base with a paper towel), in a line.  Cut your Gorgonzola and scatter the pieces across your dish.

 Cover the eggplants securely with foil  and cook in a preheated, 375 degree oven  for 50 minutes.  Uncover your eggplants at the 45 minute mark.  Let them continue to cook for 5 minutes in your oven. If they look like there is still some liquid in the pan, bake for 10 more minutes.   Remove and let cool. 

  

I served some peas as a side dish and sprinkled some right on top before serving.  Will easily serve 4-6 people.  It's quite filling. 

It can also be made ahead a few days.

Buon Appetito!

Special Note:  These Eggplants measured about 6 inches in length.  This version will not work with the larger American variety, Black beauty.  They will require the Eggplant shells to be precooked. I would not recommend them for this dish.

You may also use Fontina cheese if Gorgonzola is unavailable.  You can even add some Parmigiano and Mozzarella as a substitute for Gorgonzola.  Enjoy!

Baked Pasta with Sausage and Mozzarella (Pasta al Forno version 2).

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 happened.  After years, of constant arguing over food, it had all come to an end.  So I did what any person would do, I made pasta and never looked back.  This is Max's favorite.  I hope it's yours too.
Buon Appetito!
For the sauce.
2 cloves of garlic diced
3 tablespoons olive oil plus one tablespoon vegetable oil
12 oz of ground sausage (without casing/ chopped)
2 teaspoons of salt
one teaspoon of black pepper
One cup of white wine
14 oz can of diced tomato's
one cup of water
One teaspoon of salt (If you are using unsalted tomato's for your sauce)

In a saute pan large enough to hold your sauce,  heat your olive oil to medium and add your garlic.  When your garlic is fragrant,  add your sausage and brown.   After about 7-10 minutes on medium, your sausage will brown.   When your sausage is browned and about to stick to the bottom of your pan, add you white wine (one cup),  and let boil away.   This will take a few minutes until your liquid is all evaporated.  At this point add a 14oz can of diced tomato's, one cup of water, salt, pepper,  and let cook for approximately 15 minutes on medium low.  Mix while cooking and your liquid will evaporate by half.  At this point your pan should have a ring of oil around your sauce.  This indicates your sauce is ready!  In a separate pasta Pot, add your water and let boil.  Add your pasta and cook for approximately 6 minutes.  It is very important to under cook your pasta.  It will continue to cook while in the oven, so don't worry.
For the Baked Pasta:
8oz of fresh mozzarella chopped up
12 oz of Rigatoni Pasta
Salt for the pasta water
1 cup of Parmigiano Reggiano cheese

Cook your pasta until Al dente.  Toss with 1/2 the sauce and pour into a baking dish. Add 1/2 your Parmigiano Cheese.  Add the rest of your Pasta.  Add your Mozzarella cheese across the top.  Add additional sauce if you like.  Add the rest of your Parmigiano Reggiano.  Cover securely and bake in a 375 degree oven for 30 minutes.  Uncover and cook for 5 minutes more. 
Serve in deep Pasta Bowls.  Get ready for seconds!  Buon Appetito!

Ciabatta Rolls in a hurry!

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 little olive oil on your hands and your flour will not stick.  In just a few minutes,  your flour will come together.  No excessive kneading necessary. In fact, almost none at all.  

 You will get a good result.   It will be sticky.  When it's come together, roll into a ball and place in a bowl.  Cover with plastic wrap and place in a dark cabinet for one hour.

After an hour, roll out your floured ball onto your work surface.  Fold over once or twice.  Flatten out into a tubular shape.  Cover with plastic wrap for another 30 minutes.  Then, gently cut your rolls out.  Flatten with your palm and fluff up with your thumb under the center of the roll.    Roll into a ball and place in your cupcake pan.  Do not worry if they look flat.  Continue anted cover with plastic wrap.  Wait 30 minutes and preheat your oven to 425 degrees.

  Make adjustments for convection cooking.  These cooked on convection for 23 minutes.  If you are using a regular oven, you will need to wait 35-40 minutes.   Just keep an eye on them.  They will continue to rise practically before your eyes. 

In the meantime, preheat your oven to 425 degrees.   Make adjustments for convection cooking.

Cook until crispy and golden brown.  Buon Appetito!

Special Notes:  These rolls can be made with all wheat flour.if you like or even regular flour.   Remember, rolls will  be very hard on the outside and crunchy.  They are not designed to bite into, you must break them first. Enjoy!

Pollo alla Barbara (Barbara's Oven Fried chicken)

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 chicken with your hands.  Place into your refrigerator overnight.  The next day, right before you are planning on cooking your chicken, preheat your oven to 375 bake.  Carefully drain your chicken into a colander.  You will lose very little liquid.  In a large baking dish pour out 3 cups of your favorite bread crumbs along with one cup of corn meal and toss with one tablespoon Parmigiano cheese.  Place your chicken pieces into the bread crumb mixture and coat. 

Carefully lay your chicken pieces into your baking pan or skillet.  Bake for 1 hour and 15 minutes until golden and crispy.

Serve with Oven baked Potatoes:  2 large sprigs of Rosemary, 4 cups of small red potatoes cleaned and cut up

One teaspoon of salt

One teaspoon of pepper

2 cloves of garlic cut up

2 tablespoons of olive oil

One baking dish

Method:  Toss the potatoes with olive oil, garlic, salt and pepper in a bowl.  Pour out onto a baking sheet or baking dish.   Bake for 45-50 minutes at 375 degrees until golden and crispy.  Serve with your delicious chicken and dry white wine.  Buon Appetito.