Sunday At the Giacomettis

This Pizza Crust  recipe takes minimal effort just like the focaccia recipe.  Your food processor will be doing most of the work.  I never make it by hand.   This way I make it more often.  Give it a try! You will be glad you did. 1 teaspoon  plus 1/2  teaspoon yeast 3 cups unbleached flour (plus more for dusting, about 1/2 cup) 1 teaspoon salt 1 cup plus approx. 1/2 cup warm water 1 tablespoon olive oil A pinch of sugar (optional) Into a large bowl of your food processor, place your yeast.  Add 1/4 cup hot water (to the touch), and pulse twice.  Let sit and rest for a few minutes.  You will notice the water has bubbles.  Your yeast is activating.  Wait 5 minutes.  Add your salt, rest of your water and all of  your flour, a pinch of sugar.  Add your olive oil.   Mix until your flour comes together into a bowl.   It will look sticky.  If it is to...

If you grew up Italian and living in the United States or Canada, you know what I am talking about here.  It's just not Thanksgiving or any other Holiday without Lasagna as a first course.   The meat sauce is simple and is nothing but a typical meat sauce you would have on pasta every Sunday growing up.  You can make your meat sauce in advance. You can even double the recipe.  You can either freeze it or refrigerate it for a few days until you are ready to assemble your Lasagna.   The important factor to remember is to invest in a good quality dry pasta, if you can not make your own.  I have never understood, why some people insist on cheap quality pasta.  Spend a few extra dollars.  It is a Holiday afterall.  I bought mine from William Sonoma Outlet.   Forget the no boil Lasagna, unless you desire and prefer the taste of rubber.  It's all in the assembly.  Yes, it takes a little extra time but some things in...

Never fear, the perfect Leg of Lamb is here!  Make this anytme of year! This Roasted leg of Lamb can come out perfect everytime, if you just remember a few simple things. 1.  Buy what you need.   An average Leg of Lamb for the holiday table is about 5-7 pounds. Remember, you will have plenty of other things to eat.   This is a 5 pound roast. 2.  If you are purchasing this item a week or so ahead, you will need to put it in the freezer.  If it's just a few days, the refrigerator will do. 3.  Be sure and prep your meat immediately.  Lamb can have a strong odor.  It can also be quite tough if not prepared properly.  You will need:  plenty of fresh Rosemary (a good handful), garlic (about 6-7 good cloves).    You will need to make a battuta ( fine dice) of rosemary and garlic.  Carefully makes slices directly into the meat.  Carefully insert your garlic, rosemary, all over you...

It's been a while since I fried some zucchini.  With Spring around the corner, it's nice to have some recipes ready and on hand.  Here is a great one.   Zucchini has such a can  high water content,  it can be a little tricky to cook.   Tonight I grated several  zucchini, salted them, drained them, and took my chances.   The result?  The perfect, crispy fritter.   The secret?  After they are shaped, they are placed in the refrigerator to set and firm up.    Tonight, it was all about oven fried.   What better skillet to use than a cast iron.  The dryness of the oven helped to to crisp up the fritter in almost no fat.  This is better than fried.   Buon Appetito Ingredients: 4-5 medium zucchini grated.  If they are fresh and organic, no need to peel One shallot 2 teaspoons of salt One teaspoon black pepper 1/4 cup Danish blue cheese broken into pieces One egg 1 cup of u...

This Bolognese meat sauce is fast, easy and doesn't have to cook all day long.  Here is my version of a classic  Northern Italian recipe I normally make in Winter when long, cold days require the heart warming effect of the smells of my mother's kitchen.  Ingredients for 4 servings 1/4 pound ground round 1/4 pound ground veal 1/2 pound ground pork (Any combination will do nicely) 2  tiny cloves of garlic 1/2 cup diced celery 1/2 cup diced carrot 1/2 cup diced white or yellow onion 3 tablespoons olive oil 2 tablespoons vegetable oil 1/2 cup white wine 1/2 cup 2% milk or Whole milk Pinch of Nutmeg 2 cups of good quality canned cut up or diced tomatoes in their juice ( I like to use Muir organic and plain. if my fresh from the garden sauce is not available).  1/2 cup water (If using canned tomatoes and their juice) 3 teaspoon of salt (one for the vegetables, 2 for the meat) Add additional to your tomatoes if n...

It's as hearty as any meat sauce without the meat.  Hard to believe?   Gather up your favorite mushrooms and stand by for one great recipe.   It's perfect for the season of Lent.    Servings 4 Ingredients: 4 ounces button mushrooms 4 ounces baby Portabella Handful of dried Porcini and their soak 1/2 cup carrot diced 1/2 cup celery diced 1/2 cup onion diced 2 tablespoons olive oil 2 teaspoons of salt 2 teaspoons of pepper One cup of white wine 1/2 cup of water 12 ounces crushed tomato and their juice Handful of parsley Handful of basil 12 ounces of papardelle pasta 6 quarts  (with two tablespoons salt), water for the pasta Method: Heat your olive oil in a large deep pan, enough to accommodate your ingredients. When your mirapoix is fragrant, add your mushrooms.   Cook for about 25-27 minutes, turning and mixing every few minutes. Add salt and pepper.   Add your white wine and mix.   Let...

l   I have seen many versions, all through Italy of Chicken Alla Cacciatora.   "Alla Cacciatora" refers to Hunter's style chicken.  Men would go out with their dogs and rifle's, hunting birds and such..  Many would come back to a delicious meal, normally of freshly killed chicken, that was cleaned and prepared the night before.  What makes this so unique, is the addition of the vinegary capers. They give this dish a very nice finish.   Unlike Pollo alla pepperoni, chicken with baby peppers,  that uses chicken thighs or breasts, this version, uses a whole chicken, cut up into pieces.  This version, also calls for passing the chicken pieces in flour.   The dredging in flour, gives this sauce a delicious thickness. Homegrown chickens, raised in the backyard, is not as fatty as the store bought, American versions.  They are not laced with antibiotics and colorants.   You will want to have extra bread on hand to help clean your ...