Ethnic – Italian

Panzanella – Italian Bread Salad

by // // No Comments

On a hill top in Tuscany — patio table — good friends and family — sunset — and panzanella made by experts — It doesn’t get much better!

Ingredients:

  • 1 large crusty loaf of stale artisan bread
  • 3 – 6 wonderful dead ripe tomatoes.  They have to smell like summer.
  • a couple handfuls of fresh basil
  • 3 – 4 glugs of fruity olive oil (maybe 1/2 c ?)
  • 1 very thinly sliced red onion
  • splash of wine/balsamic  vinegar
  • Coarse salt and pepper

Directions:

  1. Slice bread – tear in bite size pieces.  (If it is not stale, place in 275° oven for about 20 minutes – until slightly crisp.)
  2. Pace in large shallow bowl.
  3. Chop the tomatoes, saving the juice.
  4. Place chopped tomatoes and any accumulated juices into the bowl on top of the tomatoes.
  5. Salt the tomatoes, drizzle olive oil over everything.
  6. Scatter basil, garlic and parsley over everything and just let the bowl hang out on the counter for 2 – 4 hours.  This is the tough part.  You must summon the patience required to wait, and wait.  Tough, I know, but the salad needs to sit a bit for the tomatoes to give of a little juice and the bread to soak up all the delicious goodness.
  7. Just before serving, add thin sliced red onions and a splash of balsamic or wine vinegar.
  8. Toss well.
  9. Salt and pepper to taste and add a touch more olive oil.

The best part about this recipe is it need no refrigeration, in fact, refrigeration destroys the flavors, so make sure to keep and serve it at room temperature.

Because there are as many recipes for this salad as there are Italian grandmothers, you can vary it at will.  Some add cucumber, some add Parmesan shavings, some add mozzarella.  It is your call.  Mangimo!

Serves: 8

Source: A mash-up of Cooking Mama blog and The Pioneer Woman

 

Pizza Topping – Bisquick

by // // No Comments

You can mix this (without the cheese) and freeze it for a quick snack/dinner.  Use any prepared pizza crust or make your own.  Put it on English Muffins and cut in quarters for a kids lunch or a party tid-bit.

Ingredients:

  • 1/4 c chopped onions
  • 1 clove garlic
  • 2 c tomato sauce
  • 1 c chopped salami, or cooked Italian sausage
  • salt and pepper to taste
  • 1 1/2 c grated mozzarella or jack cheese
  • oregano

Directions:

  1. Mix onion, garlic, tomato sauce, salami, salt and pepper.
  2. Spread on dough.
  3. Sprinkle with cheese.
  4. Sprinkle with oregano.

Serves: 4

Source: Bisquick Cook Book

Pizza al Pomodoro con Formaggio (Tomato-Cheese Pizza)

by // // No Comments

Try it once. There is nothing like “from scratch” pizza – if you have time.  This is just a beginning.  You can add salami, mushrooms, anchovies, Italian sausage, olives, onions, whatever.

Ingredients:

  • 1 pkg yeast
  • 1 tsp salt
  • 3/4 c lukewarm water
  • 3 1/2 c flour
  • olive oil
  • 4 -6 fresh tomatoes, peeled, sliced
  • 3/4 lb cheese mozzarella or Jack, sliced or grated (3 cups)
  • dried oregano

Directions:

  1. Dissolve yeast in lukewarm water with salt.
  2. Allow to stand 10 minutes.
  3. Sift flour into a large bowl.
  4. Make a hollow in the center.
  5. Pour in the yeast mixture.
  6. Work the flour into the liquid little by little.
  7. If necessary, add a little more water so that the dough is soft and smooth.
  8. Roll into a ball and set to rise in a covered, greased bowl in a warm place.
  9. When dough has doubled in bulk, knead for several minuets.
  10. Divide into six pieces.
  11. Roll into circles 1/8th inch thick. Edges should be slightly thicker to form a rim.
  12. Place on ungreased cookie sheet.
  13. Brush each round lightly with oil on both sides.
  14. Cover with layer of tomatoes, then cheese.
  15. Sprinkle lightly with oregano.
  16. Bake in preheated 450° oven for 10 minutes until lightly browned.

Serves:  6

Source:  Maglare Alla Italiana

Pesto alla PedzzWell

by // // No Comments

The measurements below have been found to work best for mixing in a blender/ninja/food processor in batches (1 pound of basil will produce about 6 1/2 c of basil leaves and about 6 cups of pesto.)
For Garlic Scape (garlic shoots) Pesto, do as below minus the minced garlic and substituting the scapes for the basil.

Ingredients:

  • 2 cups packed basil leaves and sprigs (loosely chop after measuring) 
  • 2 tsp garlic, minced
  • 1 tsp salt
  • ¼ cup toasted pine nuts
  • ¾ cup extra virgin olive oil
  • ½ cup Parmesan cheese
  • 2 tbsp Romano cheese

Directions:

  1. Chop basil and put into food processor.
  2. Add salt, garlic and pine nuts.
  3. Run the food processor to preblend the items until the basil is in 1/8” bits and the nuts are powdered.
  4. Scrape the sides of the food processor so that the bits are back down at the blades.
  5. Slowly pore the olive oil into the food processor while you run it.
  6. When the oil is completely in, run it for another minute.
  7. Rescrape the sides of the food processor.
  8. Add the cheese.
  9. Blend again for another minute.
  10. (If makeing a full pound of basil – about 3 times the recipe – pour contens of food processor into a bowl and mix as each batvh is made.)
  11. For storage in the freezer, pour into freezer bags in ¼ cup to 1 cup amounts.

Serves:  Makes about 2+ cups

Source:  Stan and Mary

Crab Giovanni

by // // No Comments

This is one of those “family” dishes that cries out “modify me!”

Ingredients:

  • 1/2 c butter
  • 2 onions, coarsely chopped
  • 1/4 lb mushrooms, sliced
  • 6 oz conchiglie, medium size (shells)
  • 3/4 crab
  • 1/4 c green olives
  • 1 c cheddar cheese, shredded (4 oz)
  • 1/4 c sour cream
  • 1 can tomatoes (about 1 lb)
  • 3/4 tsp salt
  • 1/2 tsp basil

Directions:

  1. Preheat oven 350°.
  2. Melt butter in frying pan.
  3. Add onions and cook until limp.
  4. Add mushrooms and garlic.
  5. Saute about 2 minutes, until garlic is aromatic.
  6. Cook pasta until al dente.
  7. Drain and add to onion mixture.
  8. Add crab, olives, cheese, sour cream, tomatoes (and their liquid – break them up a bit).
  9. salt and basil.
  10. Pour mixture into greased 1 1/2 qt baking dish.(If made ahead, cover and refrigerate.)
  11. Bake, uncovered, for 30 – 35 minutes or until hot and bubbly.

Serves:  4 – 6

Source:  Sunset Pasta Cook Book

Note:  I used coiled fideo, increased the tomatoes to a large can (1 lb 12 oz), increased the sour cream to 1 cup and used a combination of crab and shrimp.  (Probably could use chicken too.) Omitted green olives – someone in the family doesn’t like them!  Still a very hearty, tasty dish.

 

 

Tomato and Cream Sauce (for Gucci Balls – Gnocchi Verdi)

by // // No Comments

A really good Italian sauce – put it on everything!

Ingredients:

  • 1/4 lb butter
  • 3 Tab onion, finely chopped
  • 3 Tab carrots, finely chopped
  • 3 Tab celery, finely chopped
  • 2 1/2 c canned Italian tomatoes, with juice
  • 2 tsp salt
  • 1/4 tsp sugar
  • 1/2 c heavy cream

Directions:

  1. Put all ingredients in cream in a saucepan.
  2. Cook at at the merest simmer for 1 hour, uncovered.
  3. Stir from time to time with a wooden spoon.  (Tradition!)
  4. Puree with a food mill.  (You can prepare the sauce up to this point and refrigerate or freeze.)
  5. Place in saucepan and bring to a simmer, stirring with a wooden spoon.
  6. Add the cream and cook, stirring, for 1 minute more.
  7. Correct for salt.
  8. Use immediately.

Serves:  6

Source:  Bob Dell-Imagine

 

Gnocchi Verdi – Spinach and Ricotta Gnocchi (Gucci Balls)

by // // No Comments

These are a little labor intensive, but well worth it. They are the lightest Gnocchi you have ever had.

Ingredients:

  • 1 Tab onion, finely chopped
  • 2 Tab butter
  • 2 Tab Mortadella, Pancetta or unsmoked ham, finely chopped
  • 10 oz spinach,frozen leaf (or 1 lb fresh)
  • salt
  • 3/4 c fresh ricotta
  • 2/3 c flour
  • 2 egg yolks
  • 1 c Parmesan cheese, freshly grated.
  • 1/4 tsp nutmeg
  • 2 qt chicken broth

Directions:

  1. Place chicken broth in large pot and heat to a boil.
  2. Saute onion in butter until pale gold.
  3. Add Mortadella and stir 3 – 4 times.
  4. Add spinach and 1/4 tsp salt and saute for 5 -6 minutes, stirring frequently. (The spinach will absorb all the butter but it is not necessary to add more.)
  5. Transfer mixture to mixing bowl.
  6. Add the ricotta and flour, mixing thoroughly with a wooden spoon.  (Tradition!)
  7. Add the egg yolks, cheese, and nutmeg.  Incorporate them thoroughly into the mixture with the spoon.
  8. Taste and correct for salt.
  9. Make small pellets out of the mixture, 1/2″ – 3/4″, shaping them quickly in the palm of your hand. (Smaller the better because they cook more quickly and stay softer.  When the mixture begins to stick to your hands, dust lightly with flour.
  10. Drop gnocchi into boiling broth and cook for 3 – 4 minutes after the broth returns to boil.
  11. Ladle into soup plates and serve with tomato and cream sauce.

Serves: 3 – 4

Source:  Bob Dell-Imagine

Shrimp Puttanesca

by // // No Comments

Ingredients:

  • 16 large raw shrimp, peeled and deveined
  • 4 Tab smashed garlic
  • 5-6 whole pickled anchovies
  • 2 Tab chopped shallots
  • 4 Tab capers
  • 2 Tab chopped olives
  • 1 Tab red pepper flakes
  • 1 c white wine
  • 1 c peeled seeded tomatoes
  • 1/2 c cherry tomatoes
  • chopped parsley as needed
  • extra “virgin” olive oil

Directions:

  1. In a very hot saute pan, add garlic, shallots, anchovies, toolive oil.
  2. Cook for one minute or until very aromatic.
  3. Deglaze with white wine.
  4. Add shrimp, tomatoes, capers, olives.
  5. Cook for about 2 more minutes or until shrimp is done.
  6. Add parsley.
  7. Season as desired.
  8. Serve over pasta.

Serves:  4

Source:  

Chicken Cacciatore

by // // 4 Comments

If you make this with boneless breast and thighs you can cut the cooking time to about half an hour.

Ingredients:

  • 1 chicken, cut in pieces (or 3 small boneless breast and 3 boneless thighs)
  • 3/4 c flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 6 Tab oil
  • 2 onion, sliced
  • 1 clove garlic, chopped
  • 1 can Italian tomatoes (about 2 pounds)
  • 1 Tab sugar
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 green pepper, sliced in strips

Directions:

  1. Wash chicken.
  2. Dry and shake with flour, salt, pepper to coat.
  3. Brown in oil.
  4. Remove from pan.
  5. Saute onions until soft.
  6. Saute garlic for a minute or two.
  7. Stir in tomatoes, sugar, basil, thyme.
  8. Heat to boiling.
  9. Return chicken to pan.
  10. Spoon sauce over pieces.
  11. Lay green pepper slices on top.
  12. Cover and simmer 1 1/2 hr. (1/2 hr if boneless pieces)
  13. Baste several times.

Serves:  4

Source:  Jan Skopecek at KOA Kings Canyon

 

Herbed Polenta “Fries”

by // // No Comments
In his “A Tuscan Son” menu, Tony Oltranti serves Polenta with Franklin’s Teleme as a smooth, soft base for his roast chicken. This recipe takes polenta in a different direction—cooked with sage, rosemary, and Parmigiana-Reggiano, the polenta is then cooled, cut into sticks, and broiled until the outer edges of the “fries” are golden and crisp, a fine contrast to the creamy interior. Serve them with a fried egg and a salad for a vegetarian lunch, or pair them with something saucy like chicken fricassee.

Ingredients:

  • Olive oil for brushing
  • 3 1/4 cups cold water 1 cup polenta (not quick-cooking)
  • 1 teaspoon chopped sage
  • 1 teaspoon chopped rosemary
  • 1/2 cup grated Parmigiana-Reggiano
  • 2 tablespoons unsalted butter, cut into bits

Directions:

  1. Brush an 8-inch square baking dish with oil.
  2. Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking.
  3. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes.
  4. Stir in cheese and butter until incorporated,
  5. Transfer polenta to baking dish, spreading evenly with a dampened rubber spatula.
  6. Chill, uncovered, until set, about 45 minutes.  Polenta can be cooked (but not broiled) 1 day ahead and chilled (covered once cool).
  7. Preheat broiler.
  8. Line a baking sheet with foil and brush with oil.
  9. Unmold polenta.
  10. Cut into 16 (about 4- by 1-inch) sticks.
  11. Brush tops with oil and space evenly on baking sheet.
  12. Broil about 4 inches from heat until golden, 15 to 20 minutes.

Serves: Makes 4 to 6 (side dish) servings

Source:  By  Lillian Chou –  GOURMET, January 2011