HEIRLOOM CAPRESE SALAD WITH OLIVES - Insalata Caprese

There are beautiful heirloom-style cherry tomatoes available in the market these days, including varieties like sun gold, chocolate cherry, and red and yellow pear. They are a symphony in your mouth with their amazing flavors. Pair them with cherry or pearl bocconcini (fresh mozzarella cheese) and sweet basil. I added Italian black olives to this salad which was so delizioso!

Sicilian cherry tomatoes are also called Pachino, like the Sicilian town where they grow. Caprese con Pomodorini.

2 cups mixed heirloom-style cherry tomatoes

1 tub (8 oz) cherry or pearl bocconcini, drained
½ cup pitted and chopped Italian black olives   

1 bunch basil

Extra-virgin olive oil

Salt and freshly ground black pepper 

Cut tomatoes in half and place in a bowl.  

Add the drained bocconcini and olives.

Tear or chop leaves of basil and add to the bowl.  

Drizzle with some olive oil, and season to taste with salt and pepper and gently toss.

Let sit for at least 15 minutes before serving to let the flavors develop.

Serves 2

ITAIAN GIANDINIERA

Italian Giardiniera can be served as a small salad or spread on grinders, subs, hoagies, heroes, or muffuletta sandwiches. This is so easy to make and so very delicious! Golden Peperoncini can be found in a jar in your supermarket near the olives and pickles.

To save time, there is also Deli-Sliced Golden Peperoncini.




1 small head cauliflower

1 medium onion

4 medium carrots, peeled

4 stalks celery

2 red bell peppers, stems and seeds removed

2 green bell peppers, stems and seeds removed

1 12 oz jar Golden Peperoncini or Deli-Sliced Golden Peperoncini

1 12 oz jar pimento-stuffed green olives

4 cloves garlic, minced

1 T freeze-dried or dried oregano

1 t red pepper flakes

1 ½ cups white vinegar

½ cup extra-virgin olive oil

2 t sea salt

2 t ground black pepper

Using a large cutting board, cut the core off of the cauliflower, remove the florets, cut or break into small pieces, and transfer to a large bowl.

Dice of the onions, celery, red bell peppers, green bell peppers, and transfer to the large bowl.

Pour the juice of the jar of peperoncini into the bowl.

Cut off the stems and chop the peperoncini, (if using the whole Golden Peperoncini) then transfer to the bowl.

Drain the olives and discard the juice.

Slice the olives and transfer to the bowl.

Add the garlic, oregano, red pepper flakes, vinegar, olive oil, salt, and pepper.

Stir to combine and transfer the salad, using a large slotted spoon, into 3 sterilized quart size jars with seals.

Evenly divide the juice between the three jars.

Wipe off rims with a clean cloth and screw on tops.

Store in your refrigerator for at least 3 days for flavors to develop.
Bring to room temperature for olive oil to return to its original consistency.
Shake to combine, before using.

Makes 3 quart size jars or 6 pint size jars

FIGS WITH GOAT CHEESE, ROSEMARY, & PROSCIUTTO DI PARMA

Ernest Novello (his Americanized name) had a fig tree in his backyard in Richmond, Virginia. I believe it kept him close in heart to his Italian heritage. Figs are the fruit of the Ficus tree and are an excellent source of dietary fiber and potassium. They also contain prebiotics which helps support the pre-existing good bacteria in the gut. Don't eat too many at one time due to their laxative effect. Figs should not be washed until ready to eat. 

Several figs of your choice, stems cut off and figs cut in half, lengthwise

4 oz log of goat cheese, room temperature

2 t fresh rosemary leaves, minced

Pinch of freshly ground black pepper

2 oz Prosciutto di Parma, thinly sliced

Extra-virgin olive oil, for drizzling

Place the figs, cut side up, on a work surface.

In a small bowl, mix together the goat cheese, minced rosemary leaves, and black pepper.

Using a small spoon, add a small amount on top of each cut side of the figs.

Tear small pieces of Prosciutto and place a little on top of the goat cheese.

Place figs on a serving platter and drizzle with a little extra-virgin olive oil.

You can serve immediately or refrigerate until ready to serve.

Let come to room temperature before serving.

Serves 4 to 6 as appetizers

EASY CASA BOLOGNESE SAUCE OVER PAPPARDELLE

The first time I tasted Bolognese sauce was my first visit to Italy in 1969. I had it again in a restaurant located near Dupont Circle, Washington, D.C. It was only on their "Primi Piatti" (first dishes) menu. I always ordered it for my main course. I worked on duplicating this recipe for 20 years.

Soffritto
2 medium carrots, peeled and cut into chunks
1 large yellow onion, chopped

2 stalks celery, chopped
3 cloves garlic

Ragù
1T olive oil
2 lbs ground chuck 

4 links mild Italian sausages, removed from casings
½ cup dry white wine
4 cups beef broth
2 (6-oz) cans tomato paste

1 cup water

1 ½ t sea salt

½ t finely ground black pepper

4 T unsalted butter
1 cup whole milk
2 t dried oregano
8 leaves fresh basil, torn or chiffonade
½ cup freshly grated Parmigiano-Reggiano cheese
½ t red pepper flakes (optional)
Fresh basil, for garnish

In a food processor fitted with a steel blade, process the carrots, onion, celery, and garlic until finely minced; or you can finely mince them with a knife.
In a Dutch oven or large pot, add the oil and cook the soffritto over medium heat for 10 minutes. Spoon mixture into a large bowl and set aside.

In the same pot, over medium heat, cook the Italian sausage until golden, breaking up chunks with a wooden spoon.

Remove to the bowl with the soffritto.
Add a third of the ground beef and brown until crumbly, about 10 minutes.
Spoon into the large bowl with the sausage and soffritto. 
Repeat with half of the rest of the beef, then spoon into the bowl with the cooked vegetables.
Repeat with the last of the beef.

Add the wine, to the 3rd batch of beef, stirring up browned bits on the bottom of the pan and cook a couple of minutes.

Return the soffritto, Italian sausage, and ground beef to the pot.
Add the beef broth, tomato paste, water, salt, and pepper; mix in well.
Simmer very gently, mostly covered, for 1½  hours, stirring often.

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

Boil the pappardelle in salted water until al dente "to the tooth" (about 10-12 minutes). 
Drain into a colander and then pour back into the pot. 
Spoon in some of the Bolognese sauce and stir to combine.
Spoon into warm pasta bowls and add a little more sauce, if desired, and garnish with fresh basil.

Makes enough for 2-3 more meals.

Buon Appetito!

CHICKEN & TORTELLINI SOUP

If you love chicken noodle soup and you love cheese tortellini, you will love this soup. Since the weather is so cold, this soup will warm you up on a winter evening. I served it with garlic bread and a green salad.

2 boneless chicken breasts

1 T extra-light olive oil or avocado oil

4 carrots, peeled and diced

3 stalks celery, diced

1 medium yellow onion, diced

3 cloves garlic, minced

½ t red pepper flakes, optional

4 cups good quality chicken stock

1 t freeze-dried or dried basil

1 t freeze-dried or dried oregano

1 package fresh cheese tortellini

¼ cup finely chopped Italian parsley

Freshly grated Parmigiano-Reggiano cheese

Place chicken breasts in a saucepan and cover with water.

Simmer, partially covered until chicken is cooked through.

Drain and place chicken on a plastic cutting board to cool.

When cool, chop into bite-size pieces and set aside.

In a Dutch oven or large pot over medium-low heat, add the oil and sauté the carrots, celery, and onion for 10 minutes.

Add the garlic and sauté another minute or two.

Add the chicken stock, basil, and oregano.

Simmer for 10 minutes.

Add the tortellini and simmer until tender, about 3 to 5 minutes.
Add the chopped chicken and simmer another minute or two.

Add the parsley and ladle into warm soup bowls.

Sprinkle on some grated cheese and serve.

Serves 6 to 8