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Saturday, September 2, 2023

Cantucci (Italian Tuscan Almond Cookies)



The logs before cutting.

This is my summery Limoncello flavored version of the Tuscan Biscotti, Cantucci. I replaced the orange zest with lemon and lime and the amaretto with limoncello. Making this new recipe a nice summery flavored biscotti perfect for dunking in your morning cafe!
Ingredients
2 cups all purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
zest of 1 lemon and 1 lime
1 tablespoon honey
1-3 tablespoons limoncello or amaretto
1/2 cup almond slivers
Directions 
Preheat oven to 350

Mix dry ingredients with a whisk or in mixer.
Add in all other ingredients except for almond slivers. Start with 2 tablespoons of limoncello, mix and see if you need more. You want a crumbly, no too wet mix. It will make a hearty cookie so don't make it too wet. It will be just coming together if you squeeze some between your fingers but still slightly crumbly.
Form into one ball and then divide in to two loaves.
Form in to two long loaves and place on parchment lined cookie sheet.
Bake for 25-30 minutes or until golden brown.
Cool 10 minutes.
Slice diagonally in to 1/2 inch slices.
Place back on pan and bake for 10-15 more minutes.
Cool completely on rack and store in sealed container for several weeks.




Wednesday, August 30, 2023

White Beans and Tomatoes

 





Fresh Tomatoes
Tomato Sauce



This is one of those super fast and super simple meals from La Povera Cucina (The poor kitchen) that will blow your mind at just how good it is! In the first photo I used fresh small tomatoes in the second photo I used my tomato sauce recipe. We eat this when I don't want to cook but want something that feels like a homecooked meal.

Ingredients

Cannellini Beans 1 can rinsed/drained or 2 cups (canned or precooked)

1& 1/2 pounds fresh small-ish tomatoes (small plum, cherry, sweetie, gold nugget, grape etc..) ~OR~1 cup prepared tomato sauce 

fresh basil 

olive oil

salt & pepper

For Fresh Tomato Recipe:1 garlic clove minced and 1/4 cup white wine

Soft Melty White Cheese to serve on top (Feta, Burrata, Gorgonzola ,Fontina, etc...)

Fresh tomatoes: Heat olive oil in skillet add garlic and soften on medium low heat (don't burn or brown), as soon as it softens add wine cook 1 minute then add tomatoes and bring to a low simmer, cover and allow to cook down a few minutes. Once they are cooked down and very soft use a potato or meat masher to mash tomatoes. Cook a few minutes without the lid. You can remove any skins that are not attached to tomatoes using a tong if you like but this step is not necessary. Add beans salt and pepper to taste and cook for a few more minutes. 

Remove from heat add chopped basil & cheese. Stir to melt in.

Serve over toasted Italian Bread that was rubbed with garlic, salted and drizzled with olive oil yummy!

Tomato Sauce: Heat a little olive oil with sauce, then add beans and cook on low simmer for a few minutes. Season to taste with salt and pepper.

Remove from heat add chopped basil & cheese. Stir to melt in.

Serve over toasted Italian Bread that was rubbed with garlic, salted and drizzled with olive oil yummy!

Monday, August 28, 2023

Neapolitan Stuffed Peppers (Nonna Flora's Recipe)

~My Nonna Flora with my Dad  in the front, he can probably smell the peppers cooking!

This is my family's recipe, the same peppers my Father's Mother, my Nonna Flora Casolaro, used to make for him when he was growing up in Naples, Italy. These stuffed peppers are quintessentially Italian: simple but  good and you find yourself asking, how can such simple ingredients taste so good? Well..... it is just that in fact.......sticking to simple but good ingredients--at their peak-- and then allowing the ingredients to sing for themselves. I would say these peppers are singing a scene from the Neapolitan Opera Buffa La Serva Padrona!
Ingredients
4 Yellow or Red Sweet Bell Peppers
1 egg beaten
4 thin slices of Prosciutto chopped into bits
fresh ground black pepper
1/2 cup Parmesan cheese grated
1/4 cup plain bread crumbs for filling & a little more to sprinkle on top
4 whole basil leaves
olive oil
Directions
Preheat oven to 350.

Clean peppers, cut off tops, and scoop out seeds and ribs using a spoon leaving the peppers whole. Set tops aside.
Mix all the above ingredients (except the basil) adding enough oil to moisten. You want a light filling not mushy and compact.
Line the peppers up on a lightly olive oiled pan and drizzle some oil in each pepper.
Stuff each pepper without compacting tightly, add a whole basil leaf to each one pressing down inside the filling, sprinkle a few more crumbs on top and drizzle on more olive oil. Replace the lids.
Bake for 40-45 minutes.

Thursday, August 4, 2016

Fig Pizza



Figs and cheese? Why yes its delizioso! This is recipe is based on one of my favorite summer time fruits combined with one of my favorite year-round pastimes....baking and eating pizza ; )
Ingredients
1 pizza dough
4-6 ounces goat cheese
1 large onion sliced and sauteed in olive oil until caramelized
olive oil
sea salt
about a dozen fresh figs
1 rosemary sprig
Directions
Preheat stone in oven on bottom or depending one oven on the next to bottom rack at 550.
Place parchment on a sheet pan or flat pizza pan.
Roll out dough on to parchment covered pan as large and thin as possible.
Drizzle olive oil all over, just a little : )
Add half of the rosemary sprig leaves chopped fine, just a little!
When adding toppings leave a large edge as we will fold it over slightly.
Add the goat cheese in chunks evenly all over.
Add the onions.
Cut the figs in half and add the figs  open side up.
Grind a little seas salt all over.
Fold the edges over slightly covering the toppings.
Bake7 minutes or until set enough to remove parchment , remove parchment.
Continue baking until starting to golden brown on cheese about 5-8 minutes more.
Add the other half of the sprig on top for looks and to release the oils and aroma!

Saturday, June 25, 2016

Crockpot Meatballs and Red Sauce (Ragu)



This recipe is perfect for hot summer days when you don't want to heat up your cucina simmering, sauteing, and frying! This recipe will not be as thick as regular sauce and the meatballs won't have that crispy skin BUT the ease of making these and moisture you can only obtain from crock pot cooking will make up for it..... I promise. Plus I have a little trick for thickening up this sauce pretty well even in a crock pot : )
All my ingredients ready for the crock pot!
 Ingredients
Sauce: 
Three 28 ounce cans crushed Italian Plum tomatoes (Marzano) *see note below
4.6 ounces tomato paste (1 can or tube)
1 clove garlic minced
1/4 cup minced onion
1/3 cup golden raisins soaked in 1/2 cup white or red dry wine (remove and reserve the raisins for the meatballs)
olive oil (enough to coat bottom of crockpot
1 teaspoon sea salt and a small amount of black pepper
a few fresh basil leaves
1/2 - 1 teaspoon dried oregano
Meatballs:

2 pounds ground meat (half pork half beef or half turkey etc...)
1/2 cup grated Parmesan cheese
1 garlic clove minced
olive oil to moisten
1 teaspoon salt and a little black pepper
a pinch or more red pepper flakes (to your taste)
My secret for thickening sauce in crockpot
The reserved 1/3 cup golden raisins
1-2 teaspoon fennel seeds
1/4 cup toasted pine nuts
1/4 - 1/3 cup chopped fresh parsley 
1/4 - 1/2 cup panko bread crumbs (Or for GF replace with same amount of finely grated Parmesan cheese)
1 egg beaten
Directions
Important!: Add oil, garlic, and onion to the crock pot and heat on high with the lid while you prepare the meatballs.
Meanwhile,heat up the wine in microwave for 1 minute, add raisins and allow to soak.
Mix meat, Parmesan cheese, bread crumbs,minced garlic, chopped parsley, pine nuts, fennel seeds, redpepper, salt and pepper and stir well.
Add egg, olive oil, and raisins mixing well with hands.
Now add tomatoes (see note below), wine, tomato paste, basil, and oregano to crock pot and stir.

I usually make the meatballs as I add them to the sauce one at  time. I like them bigger for this recipe because they seem to hold together better.
Now very very gently push the meat balls down to cover with the sauce.
Cover turn down to low and cook for several hours.
* If the tomatoes are whole you can crush them in the cans with an immersion blender or add to crock pot and use an immersion blender in the crock pot before adding meatballs or blend in a blender for a quick few seconds or crush by hand but try not too not over blend.
  *You can also add the rind of the Parmesan you used to add more flavor.


Wednesday, April 6, 2016

Easy & Fast Roasted Pork Tenderloin!



 
This is so EASY and so Fast its ridiculous! You can easily double or even quadruple if you have a large enough pan. The hint is to use an oven proof pan so you only have 1 pan to clean in the end. And serving it Italian Style on top of a bed of greens it makes a complete meal La Buona Cucina!

Ingredients
No salt seasoning I used Costco brand (enough to rub in and cover both sides of the pork)
pork tenderloin
salt
olive oil
1 cup  or so of dry white wine
a fresh rosemary sprig if you have it
Directions


About a half hour before cooking (or you can do this literally just before cooking) rub the seasoning with some salt and olive oil all over the pork both sides right in the pan and allow to sir on counter top to come to room temp.
Preheat oven to 425
Heat up stove top to medium and place the pan on to brown both sides, about 2-3 minutes per side, its ready to flip when it easily pulls away from pan. Do not have too high of heat you just want a seal to the meat.
Now add 1/2 cup wine and allow it to boil  just for a few seconds and place in oven.
Cook until it reaches a temp of 145 (medium rare) - 155 (well done) this takes about 10-15 minutes.
Allow it to rest 10 minutes before slicing.
 Note: take temp in middle and that will be the rarest section noting that the end pieces will be more well done. I always go for a temp of 145 so the middle is medium rare and the ends are well done, something for everyone.
Place the pork right on top of salad greens in a platter with the Rosemary sprig on top.
Easy Reduction Sauce: In the very same pan with all the good bits stuck to bottom (aka favor) add 1/2  wine and 1/2 cup water cooking on top of stove high heat scraping the bottom and whirling around until reduced. You can also add a tab of butter before the wine and this will make a more lush sauce. Note to self : ) Use oven mit for handle!
Serve Italian Style right on top of a plate greens using the sauce and the heat of the pork to both flavor and soften the greens underneath......Delizioso!

Friday, April 1, 2016

Pastiera (Neapolitan Easter Wheat Pie)


Buon Pasqua!  I love Easter as it is truly one of my favorite holidays and even more favorite time of the year, Spring! This is a traditional pie eaten all over Naples, Italy at Easter only which means you have to wait all year long for only 1 slice of  this rich, dense, and slightly exotic pie and believe me you it's well worth the wait!

The main in ingredient, wheat berries, is hard to find in the south so after skimming the internet I found where some people used arborio rice or, better yet,  pearled farro in place of the wheat berries. I tweaked two old basic recipes I liked using the farro and it turned out delizioso!
I found pearled farro at my Publix and Trader Joes and I found Orange Blossom water at a local middle eastern grocery store!

Ingredients


Filling

ricotta 1/2lb
pearled farro 3/4 c. (It must be pearled)

1 3/4 cups water
1-2 tablespoons heavy cream
eggs 2
orange blossom water 2 tablespoons (you can order this online or use rose water)
cinnamon 1 teaspoon
1 lemon
1 orange
Crust
1⁄2-3⁄4 cup butter
2 extra large egg yolks
2 1⁄2-3 cups all-purpose flour
1 cup sugar
1⁄2-1 teaspoon freshly grated lemon, rind of
 Extras
Powdered sugar for topping

Directions
You will want to make this a day ahead.

You will need a 9 inch cake pan.


Prepare the crust by mixing the  dry ingredients along with the zest and then grating the butter in using the large holes on a cheese grater. Mix until pea size crumbs form then add egg yolks and form into a dough. Wrap and set in fridge to chill.

 Combine the farro with 1 and 3/4 cups of water and bring to boil, cover reduce heat to medium/low and simmer until very tender, about 20-25 minutes.
 Remove from heat,  add in heavy cream and mix to form a loose but dense mixture and set aside to cool completely.

 Mix the ricotta with the sugar until creamy. Add eggs, cinnamon, orange blossom water and grate the rind of the lemon and orange into the mixture. Mix well. Add the cooled farro and mix again.

 Roll out 3/4  of the dough and line a buttered 9 inch round cake tin. Fill with ricotta filling.
Roll out the remaining dough, cut trips and arrange them in to a lattice pattern on top of the filling.

Bake at 350°C for about 1 hour or until the filling is golden. Let cool completely before placing in fridge, this pie is better the second day.  Serve at room temperature and dust with powdered sugar just before
serving!

Saturday, February 27, 2016

Chantilly Cream Cake


This cake is like having a little slice of heavenly bliss on your plate. I dream about this cake, it's that good.This is very similar to the Whole Foods Chantilly Cream Cake and was my inspiration. Enough said and on with the recipe!
 Cake (It's basically a yellow sponge cake)
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups all purpose flour (sifted)
2 tablespoons corn starch
2 teaspoons baking powder
1/2 teaspoon salt
Layers
Apricot preserves
Seedless raspberry preserves
Frosting
2 cups heavy cream
1 teaspoon almond extract
16 ounces cream cheese softened

1 cup powdered sugar
Topping
fresh berries

Directions (Cake)
Grease well two 8 inch round cake pans. I line mine with parchment as well.

Preheat oven 350.

 Cream the butter and sugar until creamy.
Add in egg yokes 1 at a time.
Mix flour, corn starch, salt, and baking powder in a separate bowl.
With mixer on add milk and flour mixture alternately.
Pour in pans and bake for 25-30 minutes.
Cool on rack for 15 minutes.
Remove from pans and complete cooling.
Make frosting by whipping the cream until fluffy and soft peaks form, about 1 minute, and set aside.
Cream the cream cheese and sugar and almond extract until light and fluffy.
Fold the cream and cream cheese mixture together until blended.

Monday, September 7, 2015

Zucchini & Eggs


My Grandma Lucy Casolaro DeMaria, 
This is from Depression Era Italian American kitchens. In Italy they call these simple dishes Povera Cucina. This recipe is adapted from My Grandma Lucy's  Zucchini & Eggs with Pasta for my low carb lifestyle. My Grandma Lucy was a feisty fun lady who felt more like a fun aunt than a grandmother : ) She was my Mother's step Mom and my Dad's cousin....so I was double related to her!
My Grandma Lucy would have told you that the secret to this simple peasant dish is too keep the eggs slightly under-cooked and a bit liquidy so that when you add the Parmesan it becomes almost sauce like!
Ingredients
1 1/2 zucchini per person
1-2 eggs per person
1 garlic clove minced
 olive oil
fresh or dried thyme
salt & pepper
lots of freshly grated Parmesan!
Directions
Slice the zucchini
Heat olive oil and saute zucchini until soft, add sat and pepper
Beat eggs with salt to taste in a dish and pour over zucchini tossing until just cooked but still slightly liquidy!
Remove from heat immediately (eggs still being slightly under cooked) and add a lot of Parmesan and stir to form a sauce like consistency.
Serve with a good hearty bread if not eating low carb : )


Thursday, March 19, 2015

Neapolitan Ragù (Ragù alla Napoletana)

Ragù means meat sauce in Italian and the Neapolitan Ragù is one of the most famous in all of Italy! The other is the Bolognese Sauce with the main difference being that the Neapolitans use whole chunks of meat rather than ground up and then they remove the meat and serve it on the side or as another part of the meal separate from the pasta. Neapolitans also use olive oil instead of butter, white wine instead of red, and a lot of fresh basil. They usefully serve this sauce with ziti but any thick pasta will work fine.


~My Mom and Dad early in their marriage w/ my Grandma Lucy~
Both of my parents are Neapolitan and each made their Ragù a bit different: My Mom used pork ribs, beef neck bones, and pig's feet while my Dad used meatballs and/or sausage. Still to this day I really can't decide which I prefer : )
Ingredients
Two 28 ounce cans San Marzano tomatoes crushed (Must be San Marzano to be Neapolitan)

1/2 large onion chopped very fine
4 garlic cloves minced
olive oil: enough to cover bottom of pot
1 cup dry white wine
fresh basil leaves: 1 handful torn into small pieces (divide in half)
salt & pepper to taste
Meat: Now here is where you can make it personal. Generally speaking you want about 2-3  pounds of meat for a sauce this size and here is a list of the typical meats used in this sauce. You can use any one or a combination of them all!
Chicken thighs
Meatballs
Pork Ribs
Pigs Feet (Don't knock em till you tried em!)
Pork Butt: trimmed and cut into chunks
Italian sausage links: whole
Boneless Chuck Roast: trimmed and cut into small chunks
Directions
Cover the bottom of a heavy bottomed pot with the oil and heat up a bit on medium heat.
Add onions and cook until translucent but not brown.
Add garlic and cook stirring constantly until soft but not brown.
Turn up heat to medium high.Add meat and brown on all sides.
 Add wine, cook until steam subsides, 3 minutes or so.
Add tomatoes, salt/ pepper, and half the basil.
Bring to boil, turn down to a slow steady simmer, cover and cook 2-3 hours. Meat will be very soft at the point it is ready.
Remove lid and allow it to simmer cooking down a bit for about 15 minutes.
Add the other half of basil and taste for salt.
Just before serving remove the meat carefully-- it will be tender-- and place on a platter. Serve this rich delicious sauce over a thick pasta with Parmigiano Reggiano and bread for sopping up!