ZUPPE DI PESCE

Here is another seafood recipe that is definitely a soup.  I do not keep the water the clams are steamed in because here in Virginia the clams are very sandy.  I buy 2 bottles of clam nectar or broth to use in place of the juice from the dirty clams.  Do what you feel best with your clams.

2 T extra-virgin olive, plus more for garnish

1 small fennel bulb, thinly sliced

1 small shallot, diced

2 cloves garlic, minced or pressed

Half of a 28-oz can crushed tomatoes, preferably San Marzano

½ t crushed red pepper flakes

1 cup white wine

¼ cup water

6 littleneck clams

2 bottles clam broth

6 oz piece white fish fillet, cut into bite-size pieces

8 mussels

6 sea scallops, cut in half

8 medium shrimp

Sea salt & freshly ground black pepper

Italian parsley, finely chopped, for garnish

In a Dutch oven or large saucepan, heat the olive oil over medium-low heat.

Add the fennel and shallot and sauté for 5 minutes.

Add the garlic and cook another minute.

Add the half can crushed tomatoes, red pepper flakes, and wine and slowly simmer for 10 minutes.

Meanwhile, heat ¼ cup water in a separate pan, add clams and simmer until open, about 7 to 8 minutes.

Strain water from clams and keep warm in pan covered with the lid.

After tomato sauce has been cooking for 10 minutes, add the clam broth and bring back to a simmer.

Add the fish and let simmer 3 minutes.

Add the mussels and scallops.

Let simmer another 5 minutes, until mussels have opened and fish is flaky.

Add shrimp and continue to simmer another 3 minutes.

Season with salt and pepper.

Ladle into 2 warm bowls and garnish with parsley and serve.

Serves 2 as a meal or 4 as a first course. . .primi piatti.

MARINATED MOZZARELLA BALLS

This is a delicious appetizer for a small group or a crowd.

2 T minced fresh parsley

1 t minced fresh chives

1 t minced fresh rosemary

1 T minced sundried tomatoes, in oil

Zest of ½ medium lemon

Juice of ½ medium lemon

¼ t red pepper flakes

¼ t sea salt

12 oz fresh mozzarella cheese balls, drained and patted dry

¾ cup extra-virgin olive oil

In a medium bowl, stir together the first eight ingredients.

Place mozzarella cheese balls in a 12 oz jar fitted with a lid.

Pour in the the mixture in the bowl.

Add as much of the olive oil as needed to cover the cheese balls.

Cover and refrigerate for at least 8 hours.

Remove from refrigerator an hour before serving to let olive oil come to room temperature.

SPAGHETTI ALL'AMATRICIANA

This is one of the simplest and most delicious pasta sauces. In Rome this tomato sauce is served with bucatini, which is a hollow version of spaghetti; it's like a straw with a tiny hole. The sauce originated in the small town of Amatrice, about 2 hours northeast of Rome. In Amatrice, they prefer spaghetti. Sadly, an earthquake destroyed almost the entire historic town.

6 oz guanciale or pancetta, diced
1 T extra-light olive oil
½ medium yellow onion, diced
Pinch red pepper flakes
2 cloves garlic, minced
2 (28-oz) cans whole peeled Italian tomatoes
¼ cup Pino Grigio or other dry white wine

2 t chopped fresh basil

Sea salt and freshly ground black pepper

½ lb bucatini or spaghetti

2 T freshly grated Pecorino Romano cheese

Extra-virgin olive oil, for drizzling

Fresh basil leaves, for garnish

Freshly grated Pecorino Romano cheese

In a large saucepan over medium heat, add the pancetta and sauté for 5 minutes.

Add the oil and sauté the onion and red pepper flakes for 3 minutes.

Add the garlic and sauté another minute.

Pour the tomatoes into a large bowl and hand-crush them, removing any hard center cores.

Alternatively, use an immersion blender to chop the tomatoes.

To the saucepan, add the crushed tomatoes, wine, basil, and season to taste with salt and pepper. Simmer, uncovered, for 30 to 40 minutes.

Meanwhile, boil the spaghetti in salted water until al dente, about 8 minutes. Save a little of the pasta water to add to the sauce.

When the sauce is finished simmering, stir in a little of the pasta water and the grated cheese.

Pour the drained pasta back into the pot and add some of the tomato sauce, as needed.

Toss to combine and spoon pasta into 2 warm pasta bowls.

Drizzle with a little extra-virgin olive oil, sprinkle on a little more cheese, and garnish with basil.

Buon appetito!

Serves 2 with plenty of sauce left over.

CHICKEN MARSALA - Pollo al Marsala

In Italy you usually see Veal Marsala on the menu in restaurants.  Some people believe this recipe was originally created because Marsala wine (a fortified wine) was produced around the city of Marsala in Sicily.

This recipe is made with boneless chicken breasts and is prepared in under 45 minutes.  This is a classic Italian-American recipe.

2 small or medium size boneless chicken breasts halves

½ cup all-purpose flour

Salt and freshly ground black pepper

2 T peanut oil or avocado oil, for frying

8 oz cremini or white mushrooms, wiped clean, trimmed, and sliced

½ yellow onion, thinly sliced

1 clove garlic, pressed or minced

2 T unsalted butter

½ cup Marsala wine

¼ cup chicken broth or stock

Cut each chicken breast in half, lengthwise.

Cut each half in half, crosswise.  Now you have 4 cutlets.

Gently pound chicken between layers of plastic wrap to an even thickness.

Pour flour into a shallow bowl and generously season with salt and pepper.

Dredge chicken pieces in flour and place on a clean plate or platter.

In a large skillet, heat the oil over medium-high heat.

Fry the chicken for about 4 to 5 minutes on each side until golden brown.

Place chicken back on the plate or platter and set aside.

Add the mushrooms and onion to the skillet and cook for about 5 minutes.

Add the garlic and cook another minute.

Melt in the butter and stir to combine.

Add the wine and chicken broth.

Place the chicken back in the skillet, spoon some of the sauce over and cook another 4 to 5 minutes.

Serve with buttered noodles or roasted potatoes.

Serves 2

CLASSIC CHICKEN PICCATA

Chicken Piccata is on the menu in most Italian restaurants, and it is so easy to prepare at home. The recipe originated in Italy with veal. Serve this with Risotto or pasta and a green salad.

2 boneless, skinless chicken breasts

¾ cup all-purpose flour

2 T Parmigiana cheese
Salt and freshly ground black pepper

3 T olive oil or avocado oil

1 large shallot or small yellow onion, minced
2 cloves garlic, minced or pressed
½ cup dry white wine or dry vermouth
1 cup chicken stock or broth

Zest and juice of 1 lemon
2 T capers, drained
3 T unsalted butter, room temperature

Pinch (about 1/8 teaspoon) of granulated chicken bouillon 
2 T chopped Italian parsley, for garnish

1 lemon, cut into thin circles and cut in half, for garnish

Cut each chicken breast in half, through the middle, then through the thickness.  

You will have 4 pieces, per breast.

Remove any fat and discard.

Pound them between plastic wrap to even thickness.

In a shallow bowl, add the flour, Parmigiana cheese, and season generously with salt and pepper. 

Dredge chicken in the flour mixture and set aside on a platter or pizza pan. 

Heat the oil over medium-high heat in a large cast-iron skillet.
Add the chicken to the skillet and fry for about 4 minutes on each side, until golden. 
Transfer chicken to a platter or pizza pan and set aside.

Reduce heat to medium-low and cook the shallot for a couple of minutes.
Add the garlic and cook another minute.

Add the wine to deglaze the pan while stirring.

Pour in the chicken stock and simmer a couple of minutes.
Stir in the lemon juice and capers and simmer 3 to 4 minutes, to reduce slightly.
Remove skillet from heat and stir in the butter and allow to melt. 

Add the pinch of granulated chicken bouillon.

Place chicken back in skillet and simmer another minute to heat through.

Serve the chicken and sauce with a side of spaghetti or risotto, if desired.

Garnish with parsley and lemon slices and serve.

Serves 2 to 4

FARFALLE PASTA SALAD

Farfalle (butterflies or bowties) are one of my favorite pasta types.  Serve with grilled salmon or chicken. . .even as a complete entree.

1 lb farfalle pasta or your favorite pasta

¼ cup red wine vinegar

½ cup extra-virgin olive oil

½ cup toasted pine nuts (toast in a dry skillet)

¼ cup chopped black Italian olives or kalamata

¼ cup sliced sun-dried tomatoes, in oil

1 T drained capers

Grated zest and juice of 1 lemon

1 small fennel bulb, trimmed, cored, and thinly sliced

¼ cup fennel fronds, chopped

2 T chopped basil

2 T chopped Italian parsley

Sea salt and freshly ground black pepper

½ cup freshly grated Pecorino-Romano or Parmigiano-Reggiano cheese

Bring a large pot of salted water to a boil.

Add the pasta and cook until al dente.

Drain and set aside.

In a large bowl, add the vinegar, olive oil, pine nuts, olives, sun-dried tomatoes, capers, lemon zest and juice.

Mix together to combine.

Add the pasta, fennel, fennel fronds, basil, and parsley.

Season to taste with salt and pepper.

Add the grated cheese, gently mix to combine.

Serves 4 to 6

TUSCAN PANZANELLA SALAD

Panzanella roughly translates to bread (pane) small basket (zanella). This salad is especially wonderful when tomatoes are in season. If you want the salad to be a complete meal, add a can of rinsed and drained cannellini beans to the salad for protein.

Croutons

2 cups roughly chopped Italian bread

Place bread croutons on a baking sheet and place in a 350 degree F oven. 

Bake for 12 to 15 minutes, or until crisp and golden. Remove and set aside.

Salad

2 cups cherry tomatoes, cut in half

½ English cucumber, cut in half lengthwise, and sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

½ red onion, cut in half and thinly sliced

¼ cup drained capers

¼ cup chopped Italian parsley

1 T chopped oregano leaves

1 T chopped basil leaves

In a large salad bowl, add the above salad ingredients and the bread croutons. 

Toss to combine.

Vinaigrette

1 clove garlic, minced

½ t Dijon mustard

¼ cup white wine or champagne vinegar

½ cup extra-virgin olive oil

Salt and freshly ground black pepper

In a canning jar, add the above vinaigrette ingredients, screw on the top, and shake vigorously.

Pour as much as you want over the salad and gently toss to combine. You will have enough salad dressing for another salad.

Serves 4

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 or autumn evening.

1 cup chilled Prosecco
¼ cup chilled limoncello

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 

ULTIMATE TIRAMISÙ

Tiramisù roughly translated means "pick me up" or "lift me up". It is a traditional dessert from Italy made with espresso, mascarpone cheese, whipped cream, Savoiardi (ladyfingers), and a custard called zabaglione. Every Italian mamma has her own recipe. I was fortunate enough to enjoy one made by my friend Giuseppina Cappiello in Positano.

Espresso Syrup
8 oz brewed espresso, or 2 T instant espresso powder dissolved in 8 oz boiling water
2 T marsala wine 

Zabaglione
4 large egg yolks
½ cup granulated sugar

2 T marsala wine 
2 cups mascarpone cheese, room temperature

1¼ cups heavy whipping cream

24 Savoiardi Ladyfingers 
Cocoa powder, for dusting
Chocolate shavings, for garnish (optional)

In a medium bowl, mix together the espresso and marsala and let cool.

Make a double boiler by placing a heat-resistant bowl over a saucepan of barely simmering water.
Do not let the bowl touch the simmering water.
Beat egg yolks and sugar in the double boiler using a whisk or a hand-held electric mixer until tripled in volume, about 6 - 7 minutes.

Carefully remove bowl from heat and place on a tea towel.

Beat in the marsala wine and mascarpone, on slow speed until combined, about 1 -2 minutes.

In a large bowl, beat the heavy cream until stiff peaks form.

Gently fold the mascarpone mixture into the whipped cream until well combined.

Spread a thin but even layer of mascarpone mixture on bottom of a 8 by 8-inch pan.

Quickly dip half of the ladyfingers into the coffee mixture.
Place the ladyfingers on top of the mascarpone mixture. 

You will have to cut some to completely fill the pan, but don't crowd them.

12 fit into an 8-inch square pan perfectly with some cut up.
Spread half of the mascarpone filling on top.
Dip the rest of the ladyfingers in coffee and arrange over the filling.
Spread the remaining mascarpone filling on top.
Cover and refrigerate at least 12 hours or up to 24 hours.

If you don't have a snap-on lid, use 4 toothpicks and gently stick in top.

cover with plastic wrap.

Let tiramisu stand a room temperature for about 30 minutes before serving.
Dust with cocoa and garnish with chocolate shavings, if desired.

Serves 9

BAKED EGGPLANT PARMIGIANA

This recipe for eggplant Parmigiana resembles southern-style fried green tomatoes, with all the crunch, and they are not fried. You stack them together and bake a final time for about 10 minutes until the cheese melts. I was inspired to make it this way after I had (one stack only) for lunch at Ristorante Tre Sorelle (Three Sisters) in Positano, Italy. 

1 recipe for marinara or tomato sauce

1 cup all-purpose flour

Sea salt and freshly ground black pepper

2 large eggs

2 T water or milk

1 cup freshly grated Parmigiano-Reggiano cheese, divided

2 cups panko breadcrumbs

1 ½ cups dry plain breadcrumbs

2 T chopped Italian parsley

2 t freeze-dried or chopped fresh oregano

2 t freeze-dried or chopped fresh basil

Extra-light olive oil or avocado oil

2 large, heavy eggplants, peeled and sliced crosswise into 12 slices, ¼-inch thick

1 lb mozzarella cheese, cut into 12 slices

Place flour into a shallow bowl and season generously with salt and pepper.

Whisk eggs in a medium bowl with the water and ¼ cup of the Parmigiano cheese.

Combine the panko, dry breadcrumbs, parsley, oregano, and basil in a shallow bowl.

Preheat oven to 375 degrees F.

Drizzle some oil on a large baking sheet and spread it around with a brush.

Dip eggplant slices in flour, shaking off excess, then dip in egg mixture and finally in breadcrumb mixture.

Place eggplant slices on the baking sheet and drizzle a little more oil on top.

Bake for 20 minutes, flip each one over and bake an additional 15 minutes.

On the same baking sheet, arrange four of the baked slices (not touching each other) in a row.

Add a spoonful of sauce, then some grated Parmigiano and a slice of mozzarella cheese.

Place another slice of eggplant on each and repeat one more time (each stack contains three slices) and place back 

in the oven for 10 minutes to melt the cheeses.

Garnish with a couple of basil leaves and serve.

Serves 2 to 4

PASTA & BEANS - Pasta e Fagioli

This is the classic soup of pasta and beans from Southern Italy, especially popular in Napoli and the Amalfi coast.  Don't be a fool...eat pasta fazool!  It is truly amore!

If you can't find pancetta, you can use a couple of strips of unflavored bacon.

2 oz pancetta, diced 

2 T olive oil
1 medium onion, diced
2 cloves garlic, minced
½ t red pepper flakes
½ cup dry white wine
2 T tomato paste
2 quarts chicken stock
1 sprig fresh thyme
1 bay leaf
1 (3-inch) piece Parmigiano-Reggiano cheese rind 
2 (14 oz) cans cannellini beans with liquid
Salt and freshly ground black pepper
1 cup ditalini or ditali pasta
Extra-virgin olive oil, for drizzling
Freshly grated Parmigiano-Reggiano cheese

In a large pot or Dutch oven, fry the pancetta over medium heat until golden.
Add the oil to the pot and sauté the onion until soft and translucent, about 10 minutes. 

Add the garlic and red pepper flakes and sauté another minute.
Add wine and simmer 3 minutes.
Add tomato paste, chicken stock, sprig of thyme, bay leaf, and cheese rind.
Simmer 20 minutes. 
Add beans and simmer 10 more minutes.
Remove the sprig of thyme, bay leaf, and cheese rind; season to taste with salt and 

pepper. 
Add pasta and simmer another 5 to 6 minutes.

Serve with a drizzle of extra-virgin olive oil and some grated Parmigiano cheese. 

Serves 4 to 6 

SHREDDED BEEF SANDWICHES WITH CARAMELIZED ONIONS & PEPERONCINI

This sandwich makes a delicious dinner accompanied with a salad or soup. There is enough left over for another couple of dinners or lunches. The entire house had the amazing aroma of that chuck roast slowly cooking in my oven for hours.  You can use a slow-cooker, but brown the meat first.

2 T avocado or olive oil, divided

2 large yellow onions, cut in half and sliced

3 ½ to 4 lb chuck or rump roast trimmed of excess fat

Sea salt and freshly ground black pepper

4 cups beef broth

1 T roasted beef base (in an 8-oz jar)

2 fresh rosemary sprigs

1 T fresh oregano sprigs or freeze-dried

4 cloves garlic, cut in half

Provolone cheese, sliced

Golden peperoncini in a jar with juice

Buttered and toasted Italian hoagie rolls

In a large Dutch oven or heavy pot, heat one tablespoon of the oil over medium heat and sauté the onions, for about 15 minutes until caramelized; stirring often.

Remove and set aside on the counter in a bowl and cover.

Season the roast on both sides with salt and pepper.

To the same pot, add the other tablespoon of oil and brown the roast on both sides.

When brown, add the beef broth, beef roasted beef base, rosemary, oregano, garlic, and juice from the ½ the jar of peperoncini.

Cover with a lid and bake in a 275 degree F oven for 6 hours.

Remove from oven and carefully transfer roast to a cutting board and let cool a few minutes..

While roast is cooling, pour the beef broth from the pot through a fine mesh strainer into a saucepan. Keep warm on the stove.

Using two forks, shred the beef completely and place in a medium saucepan and keep warm on the stove. Discard any fat that may be on the roast.

To Assemble

Place a generous amount of shredded beef on the bottoms of the toasted rolls.

Add some of the caramelized onions.

Top with cheese and place under a broiler for just a couple of minutes; long enough to melt the cheese.

Top with a few peperoncini, trimmed of stems.

Serve with individual small bowls of the beef juice for dipping the sandwiches.

Makes 6 to 8 sandwiches

LOBSTER FRA DIAVOLO OVER FETTUCCINE

It is rare to find this lobster dish in a restaurant that is affordable and chock full of lobster.

It was $23.00 for two large lobster tails and the canned tomatoes and fettuccine, I had in my pantry.  My husband was a happy man last night!

2 frozen lobster tails, thawed

3 T olive oil, divided

½ t sea salt

½ to 1 t red pepper flakes (depending upon how spicy you like it)

¼ t fine ground black pepper

½ medium yellow onion, diced

2 cloves garlic, finely sliced or minced

½ t dried oregano (I used freeze-dried)

½ t dried basil (I used freeze-dried)

½ cup dry white wine

2 cups crushed Italian tomatoes, preferably San Marzano

Sea salt and freshly ground black pepper

½ lb fettuccine

2 T chopped Italian parsley

Extra-virgin olive oil, for drizzling

In a large skillet, add 2 cups cold water.

Bring to a boil and add 1 t sea salt.

Add lobster tails, cover with a lid and simmer 6 to 7 minutes.

Remove from skillet with tongs, and set aside to cool.

Save about ½ cup of the lobster cooking water and set aside.

In the same skillet, over medium heat, add 2 tablespoon of the olive oil, and cook the onion until translucent, about 3 to 4 minutes.  

Add the garlic, oregano, and basil and cook another minute.

Add the wine and crushed tomatoes and simmer over low heat for 15 to 18 minutes, until sauce slightly thickens.

Season to taste with salt and pepper.

Meanwhile, cook fettuccine in boiling salted water, until al dente, about 7 to 8 minutes.

Remove lobster meat from shells and chop into large pieces.

Add lobster and brandy or cognac to sauce and heat through. . .don't overcook.

Drain pasta and place back into the pan where you cooked the paste.

Add a ladle full of sauce to pasta and mix to combine.

Divide pasta between two warm pasta bowls.

Add some sauce with the lobster.

Drizzle with a little extra-virgin olive oil.

Garnish with parsley and serve.

Serves 2