Friday, May 22, 2020

LEMON SORBET WITH PROSECCO - Sgroppino al Limone

Traditionally, sgroppino is a refreshing aperitif that is said to have originated in Venice, Italy and is served blended, but this is another way to serve it as a dessert. With the abundance of lemons on the Amalfi Coast, I think it could have been invented there. This is so refreshing on a warm summer evening.




1 cup chilled Prosecco
¼ cup chilled limonello
¼ cup chilled plain or lemon-flavored vodka 
Good-quality lemon sorbet

Fresh mint leaves


Pour ½ cup Prosecco into each champagne flute or Irish coffee glass. 
Equally, divide the limoncello and vodka into each flute or glass.
Add 2 to 3 scoops of lemon sorbet.

Top with mint and serve immediately.

Serves 2 

Monday, May 4, 2020

BRUSCHETTE WITH RCOTTA, ARUGULA, & PROSCIUTTO

This is now one of my husband's favorite bruschette.
Bruschetta (with an "a") is singular and bruschette (with an "e") is plural. Since it was just the two of us, I only made 4 appetizers. This also makes a nice lunch with a glass of vino.


1 loaf Italian bread cut into ½-inch slice
Extra-light olive oil for brushing onto each slice
1 whole clove garlic
Fresh whole milk ricotta cheese, room temperature
Freshly ground black pepper
A handful of baby arugula
4 thin slices Prosciutto di Parma
Extra-virgin olive oil, for drizzling

Brush each slice of bread on both sides.
Heat a griddle or grill pan to medium-high heat. 
Grill the bread until brown on both sides.
Remove and rub the top side of bread with the garlic clove.
Spread with some ricotta, season with a little black pepper, add a few arugula leaves, and top with a slice of Prociutto.

Drizzle with a little exta-virgin olive oil and place on a platter or board and serve. Buon appetito!

Saturday, April 11, 2020

NEAPOLITAN PIZZA

Many years ago I served my first homemade, Neapolitan-style pizza to my husband and children.  The dough was pressed into a large sheet pan, like pictured.  It was served sizzling hot and speckled with sweet Italian sausage.  The crust was so crispy, even in the middle.  I made sure the anchovies were in two sections where my husband could easily pick them out.  My children and I do not particularly like them on pizza.  I once served a four types of pizza...Napolitan, Margherita, Pizza Bianca, and Riviera to my husband's parents and grandparents.  They loved them all!  My recipes for pizza dough and pizza sauce are on 9 Aug 2018 on this blog.



One recipe for pizza dough or already-prepared dough
One recipe for pizza sauce or store-bought pizza sauce

3 links sweet or hot Italian sausages, cooked, cooled, & sliced
1 small yellow onion, thinly sliced
Pitted black Italian olives
Sliced pimiento green olives
1 green bell pepper, sliced into circles
Sliced sun-dried tomatoes, in oil
Thinly sliced cremini mushrooms
8 oz ball fresh mozzarella cheese, broken into small pieces
Freshly grated Pecorino-Romano cheese

Preheat oven to 450 degrees F.

Press dough into a sheet pan.
Ladle on some pizza sauce.
Top with some or all of the above toppings.

Bake the pizza in the center of the oven for 20 to 25 minutes.

Cut into 12 slices

Friday, March 6, 2020

CASA LASAGNE BOLOGNESE AL FORNO

I use a combination of Asiago and Parmigiano-Reggiano cheese in this lasagne. Asiago is similar to Parmigiano because it has a slightly nutty and sweet flavor. The Ragù is enough for two lasagne or enough for another meal or two with pasta. I start out making the Ragù one to three days before I assemble the lasagne. Many times, I freeze the unbaked lasagne to have another evening. Just remember to bring it out to defrost before baking. This style of lasagne is also known as Tuscan Lasagne.  You can also substitute Pecorino Romano for the Asiago.



Ragù
2 medium carrots, peeled and cut into chunks
1 large yellow onion, chopped
4 stalks celery, chopped
4 cloves garlic
2 T extra-light olive oil or avocado oil, divided
¼ lb pancetta, diced
2 lbs lean ground beef
½ lb ground pork
½ lb ground veal 
½ cup dry white wine
4 cups chicken stock
1 cup water
1 (13-oz) can tomato paste

4 T unsalted butter

2 cups whole milk
2 t dried oregano
8 leaves fresh basil, torn or chiffonade
¼ t nutmeg
½ cup freshly grated Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper
½ t red pepper flakes (optional)

In a food processor fitted with a steel blade, process the carrots, onion, celery, and garlic 
until fairly fine; like a minced soffritto.

In a Dutch oven, add the 1 tablespoon of the oil and cook the soffritto over medium heat 
for 10 minutes. Spoon mixture into a very large bowl and set aside.

In the same Dutch oven over medium heat, add the rest of the oil and cook the pancetta until golden.
Add half of the ground beef and brown until crumbly, about 10 minutes.
As the meat cooks, break up any chunks with a wooden spoon into small pieces. 
Spoon into the large bowl with the soffritto
Repeat with the rest of the beef, then spoon into the bowl with the cooked vegetables.
Repeat with the pork and veal and brown; leaving in the pan.
Return the browned beef and vegetables to the pot.
Add the wine, stirring up browned bits on the bottom of the pan. 
Add the chicken stock, water, and tomato paste; mix in well.
Simmer very gently, partially covered, for 2 hours, stirring occasionally.

Add the butter and rest of the ingredients and simmer another 15 minutes.


Besciamella (Béchamel)

6 T unsalted butter
6 T all-purpose flour
5 cups whole milk
1 ½ t sea salt
½ t grated nutmeg

In a medium saucepan over medium heat, melt butter until foaming; add flour and cook, 
whisking constantly for 2 minutes. Do not brown.
Gradually whisk in milk. Increase heat to medium-high and bring to a gentle boil, while whisking constantly. Add salt and nutmeg, reduce the heat to the lowest setting, and
simmer 2 minutes, until it thickens slightly.
Turn off heat and set aside.

1 cup freshly grated Parmigiano-Reggiano cheese

1 cup freshly grated Asiago cheese
Mix the above cheese together in a bowl.

1 lb fresh lasagne sheets


Preheat oven to 375 degrees F.


Spread a layer of ragù in the bottom of a lasagna pan. 

Cover with a sheet or two of pasta, a layer of besciamella, a layer of grated mixed Parmigiano and Asiago, and a layer of ragù.
Repeat 3 more times, ending with a layer of besciamella.

Sprinkle the last of the grated cheeses over the top.


Cover loosely with parchment-lined aluminum foil or spray your inside of the foil with oil and bake in the oven for 1 hour. 
Remove foil, add a little more cheese, and continue to bake another 15 minutes
Remove from oven and allow to cool for 10 to 12 minutes before cutting and serving.

Serves 6 to 8












Monday, February 17, 2020

PHILLY CHEESE STEAK SANDWICHES


 There has always been the debate over the type of cheese used on a Philly Cheese Steak. The three popular cheeses are Provolone, Swiss, White American, and the one I would never use - Cheez Whiz. Cheez Whiz was introduced because of convenience. I would say that the Provolone is my favorite cheese to use. I put slices on the bottom of the toasted roll and on top of the steak, onions, and peppers. 



1 lb Strip Loin, T-Bone, or Rib Eye Steak
½ t onion powder
½ t garlic powder
2 t extra-light olive oil
Sea salt and finely ground black pepper

Place steak in the freezer for about 2 hours. 
Slice the steak as thin as you possibly can with a sharp knife and then chop the meat.
Place in a bowl with the above ingredients, toss to combine, and refrigerate for one hour, while caramelizing the onions.

1 yellow onion, cut in half and thinly sliced
½ green bell pepper
½ red bell pepper
½ yellow bell pepper
1 T extra-virgin olive oil
8 thin slices Provolone cheese
2 Hoagie Rolls 

In a medium skillet sauté onions in oil over medium-low heat for about 15 minutes, stirring often.
Add peppers and sauté another 15 minutes, stirring often.
Spoon into a bowl set aside and cover to keep warm. 
In the same skillet cook steak on high heat for about 3 or 4 minutes, until brown.
Season to taste with salt and pepper.
Open rolls and place under a broiler for just a couple of minutes to brown. Be careful not to burn.
Add 2 slices of Provolone to the bottom of each roll.

Divide the steak between the 2 rolls, then add the sautéed onions and peppers, and top with the rest of the cheese slices.  

Heat under broiler for about one minute, or until cheese is melted but not burned.

Serves 2

Wednesday, February 5, 2020

ITALIAN ANTIPASTI

Antipasti translates to "before the pasta." It is a whole series of little bites while waiting for the next course. Puglia, Italy, is the land of antipasti, just like Napoli is the land of pizza.  



Wednesday, January 22, 2020

PAN SEARED SCALLOPS WITH PANCETTA & VERMOUTH OVER RISOTTO

If you've ever been to Digby, Nova Scotia, you probably have eaten those wonderful large scallops. They are harvested from the Bay of Fundy, which has the highest and lowest tides in the world. These scallops are so sweet and tender. If you can't find them, buy East Coast sea scallops.
I served them over risotto, but polenta or mashed potatoes would be equally delicious.




Low tide at the Bay of Fundy

2 oz pancetta, diced
10 Digby or East Coast sea scallops
Sea salt and freshly ground black pepper
1 T unsalted butter
1 T extra-light olive oil or avocado oil
1 shallot, finely diced
½ cup dry Italian vermouth
Juice of ½ lemon
2 T unsalted butter

Fry pancetta in a large skillet until crisp. Transfer to a plate and discard the grease.

Rinse scallops under cold water and place on a double layer of paper towels.
Pat completely dry.
Season scallops with salt and pepper on both sides.

In the same large skillet, heat the butter and oil over medium-high heat.
Add the scallops in a single layer, not touching each other.
Brown on one side for about 2 minutes.
Do move scallops until they are brown, you can peek under one to see.

Turn scallops over with tongs and brown on the other side for another 2 minutes.

Remove scallops to a plate and set aside.

Lower heat in skillet to medium-low and sauté the shallot for 2 minutes.
Add the vermouth and lemon juice.
Season to taste with salt and pepper.
Cook for a minute or two, stirring with a wooden spoon.
Add the two tablespoons of butter, then return the scallops to the pan and cook another few seconds to warm the scallops. Do not overcook the scallops.

Spoon sauce over scallops and top with diced pancetta.

Serves 2