Ethnic – Italian

Mahir’s Gorgonzola Pasta

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Did you know you can cook your rigatoni (or any pasta actually) up to 48 hours before you want to serve it. Once your noodles are finished boiling (al dente), you take them out of the pot, take one or two tablespoons of olive oil per pound and drizzle it onto your noodles, tossing them to make sure they are all coated. Once your noodles cool for about 15 minutes, dump them in a large Ziploc bag and put the sealed bag in the refrigerator.  Time to serve – set your pasta pot on the stove and bring salted water to a boil. Add the pasta. A 30 second soak is all you need. The point here is to warm the pasta to serving temperature and remove most of the oil. 

Ingredients:

  • 1 1/2 lbs Rigatoni pasta cooked
  • 6 Tab butter
  • 4 c heavy cream (1 qt)
  • 8 oz crumbly Gorgonzola (not creamy or “dolce”)  1/2 lb
  • 4 Tab grated Parmesan
  • 1/2 tsp salt
  • 1/2 c minced fresh parsley

Directions:

  1. Melt butter in large pan.
  2. Add salt, parsley and cream.
  3. Heat to just before boiling.
  4. Add Gorgonzola.
  5. Stir until cheese melts and it begins to thicken (3-5 minutes).
  6. Add Romano cheese.
  7. Stir and cook 2 minutes more.
  8. Mix with pasta.
  9. Serve.

Serves:  Makes 3 cups – about 4 people

Source:  Rich Barkley. About the name. . . .I don’t know where Rich got the recipe but when I googled it this is what I found.  Mahir Aggarwal lives in Singapore!

It taste amazing like the Italian pasta

1 Like
Mahir Aggarwal
Mahir Aggarwal
Level 2 Burppler · 3 Reviews
Jun 7, 2014 · Italian

Panforte: Siena Fruit Cake

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Donna Barasch, of the Orange County Cooking School, introduced us to this wonderful rich fruitcake.  They say it keeps forever – but in this household – three days is the max unless it is hidden away somewhere.

Ingredients:

  • 2/3 c honey
  • 2/3 c sugar
  • 2/3 c finely diced candied orange peel
  • 1 1/2 c blanched almonds, lightly toasted and coarsely chopped*
  • 2/3 c all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp coriander
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • Flour, for dusting
  • Confectioners’ sugar, for dusting

(* I used a mixture of chopped almonds, pignoli nuts and walnuts).

Directions:

  1. Set a rack in the middle level of the oven and preheat to 300°.
  2. Line the bottom and sides of an 8 inch diameter pan 2 inches  deep, with buttered foil.
  3. Combine the honey and sugar in a medium saucepan.
  4. Stir well to mix, then place on low heat.
  5. Cook, stirring occasionally, until the mixture comes to a full boil, then remove from heat.
  6. Stir in the candied fruit and almonds.
  7. Stir together the flour and spices.
  8. Add them to the batter.
  9. Stir until smooth.
  10. Scrape the batter into the prepared pan.
  11. Smooth the top.
  12. Sift a couple of tablespoons of the flour into the top of the panforte so it doesn’t crust while baking, this will be removed later.
  13. Bake until the panforte is firm and gently simmering just around the edges, about 20-25 minutes.
  14. Cool in the pan on a rack.
  15. When the panforte is completely cool, invert it to remove the flour from the top, use a dry brush to get it all off.
  16. Carefully peel away the foil.
  17. Stand the panforte right-side-up.
  18. Wrap in plastic or foil and keep at room temperature, it keeps almost indefinitely.
  19. To serve, sift a thin layer of the confectioners’ sugar over the top. S
  20. Serve small wedges, they are eaten out of hand, not with a fork.
  21. This is more like a confection or candy than it is a cake. It is dense, very hard to cut and you can only have a small bite.

Serves:  Makes one 8-inch (20-cm) cake, about 20 small servings.

Source:  Stacey  Snacks, based on Nick Malgreai’s recipe

Tiramisu

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This is a traditional make-it-from-scratch recipe.  Be sure to get the crisp lady fingers, not the cakey ones.

Ingredients:

  • 8 large egg yolks
  • 1 c sugar
  • 1 c whole milk
  • Four 8-ounce containers mascarpone cheese, at room temperature
  • 1 1/2 c espresso or strong coffee, at room temperature
  • 1/2 c brandy or cognac
  • 32 to 34 crisp Italian ladyfingers (savoiardi)
  • 1/4 c Dutch-process cocoa powder
  • Bittersweet chocolate, for shaving

Directions:

  1. Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides.
  2. Fill a large bowl with ice water.
  3. Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves.
  4. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170°).
  5. Remove the bowl from the saucepan and set in the bowl of ice water.
  6. Whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
  7. Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
  8. Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.

Source:  A Tasty Tour of Italy – VPWL April 2015

Pinzimonio (Marinated Vegetables)

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Traditionally part of Italian Antipasti, these are also good as a “healthy” cocktail nibble or over lettuce for a salad.

Ingredients:

  • 1/2 c olive oil
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)

Directions:

  1. Stir the oil, salt, and pepper in a small bowl to blend.
  2. Arrange the vegetables on a platter.
  3. Serve the vegetables with the dip.

Source:    A Tasty Tour of Italy – VPWL April 2015

Marinated Olives

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Great for antipasti trays or as a cocktail nibble.  A step above just an assortment form the deli!

Ingredients:

  • 3 Tab olive oil
  • 1 Tab lemon zest
  • 1/2 tsp dried crushed red pepper flakes
  • 1 1/2 c Sicilian cracked green olives
  • 1 1/2 c kalamata olives
  • 2 Tab chopped fresh basil leaves

Directions:

  1. Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute.
  2. Remove from the heat.
  3. Add the olives.
  4. Toss to coat.
  5. Add the basil.
  6. Toss to coat.
  7. Serve.

Source:  A Tasty Tour of Italy – VPWL April 2015

Roasted Pepper Salad

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A colorful addition to the antipasti tray.  Little forks would be useful.

Ingredients:

  • 3 red bell peppers
  • 2 orange bell pepper
  • 1/3 c pitted kalamata olives, thinly sliced
  • 1/4 c olive oil
  • 2 Tab drained capers
  • 6 fresh basil leaves, chopped
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper

Directions:

  1. Preheat the broiler.
  2. Cover a heavy baking sheet with foil.
  3. Arrange the bell peppers on the baking sheet.
  4. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes.
  5. Enclose the peppers in a resealable plastic bag.
  6. Set aside until cooled to room temperature, about 20 minutes.
  7. Peel, seed, and cut the peppers into 1/2-inch thick strips.
  8. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine.
  9. Cover and refrigerate up to 2 days.

Source:  A Tasty Tour of Italy – VPWL April 2015

Mozzarella Fonduta

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A “sort of” individual fondue – appetizer course.  Nice change from soup.

Ingredients:

  • 2-  28-oz jar tomato-basil sauce,
  • 1 tsp crushed red pepper flakes
  • 1/2 c chopped fresh basil
  • 8 oz thinly-sliced prosciutto, chopped into 1/2-inch pieces
  • 2- 7- to 8-oz ball fresh mozzarella, sliced into six 1/4- to 1/3-inch-thick slices
  • Kosher salt and freshly ground black pepper
  • 1 1/4 c (2 ounces) shredded Gruyere
  • grilled bread

Directions:

  1. In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat.
  2. Cook uncovered until thick, 20 to 25 minutes.
  3. Remove the pan from the heat and stir in the basil.
  4. Preheat the broiler.
  5. Place 8 or 10 , 5-ounce ramekins on a baking sheet.
  6. Divide the sauce equally among the ramekins.
  7. Divide the prosciutto among the ramekins.
  8. Place the slices of mozzarella between 3 paper towels to absorb any excess moisture.
  9. Place the slices of mozzarella on top of the prosciutto.
  10. Season with salt and pepper.
  11. Sprinkle the Gruyere on top.
  12. Broil until the cheese is melted and golden brown, 5 to 8 minutes.
  13. Serve with grilled bread.

Serves:   8- 10

Source:  A Tasty Tour of Italy – VPWL April 2015

Panzanella Salad II

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Only make this in the middle of summer when you have dead ripe, home grown tomatoes.  It is OK, but not to die for, the rest of the year.

Ingredients:

  • 3 Tab good olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups) (day old rustic bread works best)
  • 1 tsp kosher salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • 3 Tab capers, drained

Ingredients for the vinaigrette:

  • 1 tsp finely minced garlic
  • 1/2 tsp Dijon mustard
  • 3 Tab Champagne vinegar
  • 1/2 c good olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • butter lettuce

Directions for the vinaigrette:,

Whisk all the ingredients together.

Directions:

  1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
  3. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
  4. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
  5. Serve in butter lettuce cups

 

Serves: 8 – 10

Source:  A Tasty Tour of Italy – VPWL April 2015

Osso Buco

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You can fake it with beef shank cross cuts but it will not be as tender (but it will be cheaper).  You will be missing the delicious bone marrow in the veal shank.

Ingredients:

  • 2 sprig fresh rosemary
  • 2 dry bay leaf
  • 4 whole cloves
  • Cheesecloth
  • Kitchen twine, for bouquet garni and tying the veal shanks
  • 5 whole veal shanks (about 1 pound per shank), trimmed
  • Sea salt and freshly ground black pepper
  • All purpose flour, for dredging
  • 1 c vegetable oil
  • 2 small onion, diced into 1/2-inch cubes
  • 2 small carrot, diced into 1/2-inch cubes
  • 2 stalk celery, diced into 1/2 inch cubes
  • 2 c dry white wine
  • 6 c chicken stock
  • 6 Tab fresh flat-leaf Italian parsley, chopped
  • 2 Tab lemon zest

Directions:

  1. Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
  2. For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry.
  3. Secure the meat to the bone with the kitchen twine.
  4. Season each shank with salt and freshly ground pepper.
  5. Dredge the shanks in flour, shaking off excess.
  6. In a large Dutch oven pot, heat vegetable oil until smoking.
  7. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side.
  8. Remove browned shanks and reserve.
  9. In the same pot, add the onion, carrot and celery.
  10. Season with salt at this point to help draw out the moisture from the vegetables.
  11. Saute until soft and translucent, about 8 minutes.
  12. Add the tomato paste and mix well.
  13. Return browned shanks to the pan,
  14. Add the white wine and reduce liquid by half, about 5 minutes.
  15. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.
  16. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone.
  17. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
  18. Carefully remove the cooked shanks from the pot and place in decorative serving platter.
  19. Cut off the kitchen twine and discard.
  20. Remove and discard bouquet garni from the pot.
  21. Pour all the juices and sauce from the pot over the shanks.
  22. Garnish with chopped parsley and lemon zest.

Serves:  8 – 10

Source:  A Tasty Tour of Italy – VPWL April 2015

Stan’s Panzanella

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Stan says “We just made this, and it is a great version of a panzanella, with basic simple ingredients. It also helped that we had the vegetables in the garden.  Use a good crusty bread.  Only change was to not rub garlic on the bread, but put it in the dressing with the shallots.”

Ingredients:

  • 1 1/2 c small to medium fresh basil leaves, divided
  • 2/3 c plus 2 Tab extra-virgin olive oil, divided
  • 1 large shallot, thinly sliced
  • 1 small Fresno chile or red jalapeño, seeded, finely chopped
  • 2 tsp finely grated lemon zest
  • 2 Tab fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 3 pounds ripe tomatoes, assorted colors and sizes
  • 1 12-ounce loaf rustic or sourdough bread, cut into 1/2″-thick slices
  • 1 garlic clove, halved

Directions:

  1. Purée 3/4 cup basil leaves and 1/3 cup plus 2 tablespoons oil in a blender until smooth and only tiny flecks of basil remain.
  2. Set a fine-mesh strainer over a large bowl.
  3. Strain mixture into bowl, pressing on solids to extract as much oil as possible.
  4. Discard solids in strainer.
  5. Add shallot, chile, lemon zest, and lemon juice to basil oil.
  6. Whisk to blend.
  7. Season to taste with salt and pepper.

DO AHEAD: Dressing can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.

  1. Slice tomatoes into assorted wedges, rounds, and cubes.
  2. Add to bowl with dressing.
  3. Toss to coat.
  4. Let marinate at room temperature for 30 minutes.
  5. Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high.
  6. Brush bread with remaining 1/3 cup olive oil.
  7. Season with salt and pepper.
  8. Grill bread until charred in spots, about 2 minutes per side.
  9. Rub grilled bread with cut sides of garlic clove.
  10. Tear bread into 1″-2″ pieces.
  11. Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture.
  12. Toss to coat.
  13. Season panzanella to taste with salt and pepper and serve.

Serves:  8

https://www.epicurious.com via Stan Pedzick