CASA FRITTATA WITH RICOTTA, FONTINA, PARMIGIANO, & MUSHROOMS

The French have the omelette, the Spanish have the tortilla de patata, and the Italians have the frittata (frittate, plural in the Italian language). A Frittata is an egg dish that can be served for breakfast, brunch, lunch, dinner, or a midnight snack. Make it your own frittata by substituting a few of the ingredients with a few of your own favorites. Be creative!

This frittata serves 5 to 6.  Cut the recipe in half to serve 2 to 3.

3-oz packet pancetta, diced

10 cremini or white mushrooms, wiped clean, trimmed, and sliced

1 T olive oil or avocado oil

2 medium potatoes, peeled and diced

1 cup diced bell peppers, any color

½ small onion, cut in half and thinly sliced

1 clove garlic, minced

1 T unsalted butter

8 large eggs

1 cup whole milk ricotta cheese

1 cup grated fontina or Parmigiano-Reggiano cheese, your choice

2 T chopped fresh basil leaves, divided

Sea salt and freshly ground black pepper

Preheat oven to 350 degrees F.

In 12-inch ovenproof non-stick skillet, cook the pancetta over medium heat until crisp.

Remove with a slotted spoon and set aside in a bowl.

Add the mushrooms and cook over medium heat until the mushrooms are golden brown, about 5 minutes, stirring often.

Remove mushrooms to the bowl with the pancetta.

Add the olive oil and potatoes to the skillet, cover, and cook, for 10 minutes, stirring a couple of times.

Remove lid, raise heat to medium, and cook potatoes another 3 minutes until golden and crisp.

Lower the heat, add the bell peppers and onion.

Cook another 3 to 4 minutes.

Add the garlic and cook another minute.

Season with salt and pepper.

Meanwhile, in a large bowl, whisk the eggs, then stir in the ricotta, grated cheese, and basil.

Season to taste with salt and pepper

Return the mushrooms and pancetta to the skillet, add the butter and let melt.

Adjust heat to low and add the beaten egg mixture.

Gently stir to combine ingredients

Place the skillet in the center of the oven and bake the frittata until golden brown, about 20 to 25 minutes.

The frittata should be mostly firm in the middle, but don't cook until center is dry.

Cut into 8 to 10 wedges and serve immediately.

Serves 8 to 10

CHICKEN MILANESE WITH TOMATO SALSA & ARUGULA

I had this wonderful crispy chicken recipe in a restaurant in Amalfi, Italy. Arugula is also known as rocket in Italy and probably comes from the French word roquette. You can also make this with veal, but cook the veal for only 2 minutes on each side. Serve with your favorite white Italian wine. Molto delizioso!

Fresh Tomato Salsa

2 cups red or multi-colored cherry tomatoes, diced 
3 T extra-virgin olive oil
2 t  balsamic vinegar
2 cloves garlic, minced
2 T chopped fresh basil
½ t chopped fresh oregano 

Salt and freshly ground black pepper

Mix the above ingredients together in a bowl, cover and set aside while making the chicken.

Chicken Cutlets
4 boneless, skinless chicken breast halves 
1 cup all-purpose flour
Salt and freshly ground black pepper
2 eggs
2 T milk or water
2 T freshly grated Parmigiano-Reggiano or Pecorino Romano cheese 
1 ½ cups panko bread crumbs
½ cup plain dry bread crumbs

¼ cup extra-light olive oil or avocado oil, for frying

4 small handfuls arugula, washed and dried (one handful for each plate) 
Shaved Parmigiano-Reggiano or Pecorino Romano cheese, for garnish

Cut each chicken breast in half, lengthwise.
Gently pound chicken between layers of plastic wrap to ¼-inch thickness.

In a shallow bowl, add the flour and season generously with salt and pepper.
In another shallow bowl, whisk together the eggs with the milk or water and cheese. 
In a third shallow bowl, mix together the panko and plain dry bread crumbs.

Dredge chicken in flour and shake off excess. Then dip the pieces into the beaten egg mixture and finally into the bread crumb mixture.
Set aside on a platter or baking sheet while breading the other pieces.

Preheat oven to 225 degrees F.

Pour 2 tablespoons of oil into a large skillet and heat over medium-high heat.
Cook cutlets in batches for about 4 minutes on each side. 
Place cooked chicken on a baking sheet and keep warm in the oven while cooking the rest.
Wipe out the skillet with paper towels before cooking the remaining cutlets.

Spoon some of the tomato salsa on the bottom of each plate, place two chicken cutlets on top, and then top with some arugula. 
Finish up with some shavings of cheese.

Serves 4

CHICAGO-STYLE ITALIAN BEEF SANDWICHES

My husband, son, daughter, and I lived in Chicago for 2 years. I always loved their Italian Beef Sandwiches. This is my version of this delicious sandwich. I roasted the bell peppers under the broiler for about 20 minutes, rotating the pan, after 10 minutes. You can buy roasted bell peppers in a jar. I think you will love my recipe for homemade Italian Giardiniera Salad. Make the Italian Giardiniera Salad at least two days before you make the sandwiches. Roast the beef the day before you make the sandwiches.

I prefer dipping the end of the sandwich into the beef broth as your enjoy your sandwich.  Some people drag the bottom through the beef broth in a pan and wrap up the sandwich, but for me, it gets too soggy.

1 large onion, thinly sliced

3 lb rump or bottom round roast

1 t fresh or freeze-dried oregano

1 t garlic powder

½ t red pepper flakes
1 T extra-light olive oil or avocado oil

Sea salt and freshly ground black pepper

1 qt beef broth

Italian Giardiniera Salad (my recipe is in this blog)

Roasted bell peppers, in a jar or your own roasted

Crusty Italian bread, cut into 6 to 8-inch lengths, and cut in half, lengthwise

Preheat oven to 350 degrees F.

Place sliced onion on the bottom of a roasting pan.

Place roast on top and season with oregano, garlic powder, and red pepper flakes.

Drizzle with olive oil and season to taste with salt and pepper.

Place in oven and roast for 45 minutes.

Pour beef broth in the bottom of the roasting pan and continue to roast for another 20 minutes.

The temperature of beef should register 130 F degrees for rare and 135 F degrees for medium-rare with an instant-read thermometer.

Remove from oven and place roast on a platter to cool.

Scrape up brown bits from the bottom of the pan and pour the beef broth through a strainer into a heatproof container. Let cool, then cover and refrigerate for 24 hours.

Place roast in a large container and refrigerate for 24 hours.

The next day that you want to make the sandwiches, remove roast and broth from the refrigerator.

Pour broth in a saucepan and heat to just below boiling; keep warm.

Thinly slice enough beef, for your sandwiches.

Using tongs, dip enough of the beef into the beef broth and then place on the bottom half of each sandwich.

Add a spoonful of giardiniera and a few roasted peppers.

Add top of bread and add a small bowl of the broth to each plate for dipping.

MUSSELS WITH GARLIC & WHITE WINE

This is a delicious and simple recipe to make. You won't find it better in any restaurant. Buy the best and freshest mussels you can find which makes all the difference.

Lee's Kitchen Tips: 

Ask your fishmonger if your mussels are wild or cultivated. If they are wild, make sure they have beards attached. Do not remove beards until just before cooking. Removing the beards causes the mussels to slowly die. Wild mussels have a slightly stronger flavor. Cultivated mussels do not have any noticeable beards and have a more delicate taste. 

2 lbs fresh mussels, beards attached

2 T unsalted butter

2 T avocado oil

2 large shallots or 1 medium onion, finely chopped

3 cloves garlic, minced

1 cup dry white wine or white vermouth

1 t fresh thyme leaves or ½ t dried thyme

½ t red pepper flakes (optional)

Sea salt and freshly ground black pepper

2 T chopped Italian parsley

Lemon wedges, for serving

Crusty Italian bread

Scrub the mussels with a brush under cold running water. 
Place in a bowl and refrigerate until ready to use.

In a large heavy pot, heat the butter and oil over medium heat. 
Add shallots or onion and sauté for 5 minutes.                                                                  
Add garlic and sauté another minute. 
Add the thyme, and red pepper flakes.

Season to taste with salt and pepper, then add the wine and bring to a boil. 

Remove mussels from the refrigerator and using "kitchen-only" pliers, remove beards.
Add mussels to the pot, cover, reduce heat and simmer until shells open, about 5 to 6 minutes. Discard any unopened mussels.

Ladle into a warm serving bowl or two smaller warm bowls and garnish with parsley.

Serve with lemon wedges and crusty bread for dipping.

Serves 2

ITALIAN GREEN BEANS - Fagioli Verdi

I have been making these green beans for 30 years.  It is one of my daughter's favorite. It's also great to take to a potluck dinner. 

2 lbs green beans, trimmed and broken in half

2 T olive oil

2 large shallots, thinly sliced

2 cloves garlic, minced or pressed

½ cup Italian black olives or Kalamata olives, chopped

½ cup cherry tomatoes, cut in half

¼ cup dry white wine

Sea salt and freshly ground pepper

½ lemon, zested

2 T chopped Italian parsley

2 T chopped basil

In a large deep skillet, add water to about ½ full.

Bring to a boil, add the beans, partially cover and simmer for 5 minutes.

Pour into a colander to drain, and set aside.

In the same skillet, add 1 tablespoon of the olive oil and sauté the shallots for 5 minutes.

Add garlic and sauté another 2 minutes.

Add the olives, tomatoes, green bean, wine, and lemon zest.

Season to taste with salt and pepper.

Cover and simmer 3 minutes, stirring a couple of times.

Transfer to a serving bowl, sprinkle with lemon zest, parsley, and basil.

Serves 8 to 10

                                      

ITALIAN ANTIPASTI

Castelvetrano olives, red grapes, Pecorino Romano cheese, Parmigiano-Reggiano cheese, Prosciutto di Parma, Genoa salami, Calabrese salami, and Brown Turkey figs. . .a feast for the eyes and little bites for the stomach.

Antipasti is plural for Antipasto.

 

SPAGHETTI WITH WHTE CLAM SAUCE - Spaghetti alle Vongole Bianche

This recipe has a lot of fresh clams (from the Chesapeake Bay) and clam juice infused with white wine, olive oil, and finished off with butter.  Serve this with crusty bread for sopping up the juices.  Grated cheese is optional, but most Italians say that's a "no-no", but we like it with grated Parmigiano-Reggiano.

Lee's Kitchen Tips:

East Coast clams seem to be sandier than West Coast clams.  If they are and don't open their shells in cool water, they will keep the sand in them.  Steam them in ½ cup water, discard water and sand, and use a half bottle of clam nectar and wine in the skillet.

2 dozen little neck clams

½ cup dry white wine or water

½ lb spaghetti 
3 T olive oil 
1 small shallot or ½ small yellow onion, finely diced
2 cloves garlic, thinly sliced
½ t red pepper flakes (optional)
1 t fresh oregano leaves
2 T unsalted butter
Juice and zest of ½ lemon

½ cup of clam broth or 2 cloves garlic, thinly sliced

2 cloves garlic, thinly sliced½bottle of clam broth

2 T finely chopped Italian parsley, divided
Extra-virgin olive oil, for finishing
Freshly grated Parmigiano-Reggiano cheese, for serving (optional)

Fill a large bowl with cool water and let the clams sit in the cool water for 30 minutes, but no more.  Gently spoon them into a colander, rinse and gently clean them with a soft brush.

In a large pot that you will boil the pasta in, bring wine or water to a boil.  Add the clams, cover, and cook for about 6 to 8 minutes, or until clams open. 
Discard any clams that failed to open.

Pour clams and juice from pot into a large mesh strainer set over a bowl to catch juice.

Discard any gray and sandy juice.   

Remove clams from their shells and roughly chop, you can leave 6 to 8 in their shells for garnishing, if you wish.  

Place chopped and whole clams in their shells in a bowl, cover, to keep warm.

Meanwhile, in the same large pot, cook the spaghetti 7 to 8 minutes in unsalted water (the clams contain enough salt) until al dente.

In a large skillet large enough to hold the pasta and sauce, heat the olive oil over medium heat and sauté the shallot or onion for about 3 minutes.  

Add the garlic, red pepper flakes, oregano, and butter and sauté another minute.
Add the chopped clams and clam broth.  Cook one more minute.
Season lightly with salt and pepper and add the lemon zest and juice.
Add the drained pasta to the pan along with half of the parsley.  

Heat for just a minute or two while tossing with a pair of tongs, until well combined.

Divide into 2 warm pasta bowls and garnish each bowl with the clams in the shells, if desired. Pour the rest of the hot clam broth from from the skillet over each bowl.

Sprinkle with the rest of the parsley, drizzle with a little extra-virgin olive oil, and serve with grated cheese, if desired.

Serves 2