Sunday At the Giacomettis

Swordfish alla Siciliana

2026-08-16T07:47:06.498-05:00

Swordfish alla Siciliana

I am not Sicilian. My mother was from Bari and my dad from Vietri Sul mare (Salerno). Pretty much explains why our home was covered in beautiful Italian tile growing up. However there are some things in this world that demand attention. This Swordfish all Siciliana I often cooked for my mother an edited version, as she lived with us in Mississippi. I substituted with Cod as it was available frozen. Nothing fresh so far north from the gulf coast. That's the beauty of this recipe. You can make it with any meaty fish, even a whole fish. It's thrown together and placed in the oven. What could be easier?

It's a challenge to find fish in Stuart, Florida and so has the food shopping. I understand why people eat out so much now. Prices in the fish stores and groceries are through the roof. I priced this locally at $32.99 per pound and walked right by. I came across these beautiful fillets at Sprouts. After reading about their sustainability qualifications in regard to fish sold in their stores, I decided to give this a try. No fish smell (I always ask to smell before it's wrapped). The best part, it was $12.99 per pound. I thought I was seeing things. I had to ask for the second time and slowly realized I was becoming my parents in my older age. Not such a bad thing after all.

Ingredients: 2 servings

Two 8-10 ounces of thick cut Swordfish Fillets

4-5 tablespoons of olive oil

1 tablespoon of vegetable oil (optional)

1 small basket of baby tomatoes (You can use any fresh tomato, even Campari if you like)

1 shallot (small)

1/2 red spanish onion or 1/2 sweet white onion

1 garlic clove

4 tablespoons of capers

One cup of pitted olive halved ( I used green olive stuffed with lemon, but you can use black, green, etc).

Salt and pepper to taste

One large stainless steel pan (skillet), safe to place in the oven

Food processor / or you simply chop by hand.

Preheat your oven to 400 convection/ bake

Method:

Place the pan on medium heat. Heat the oil in the skillet. Place your onions, shallot, garlic, in the bowl of a food processor and chop for a few seconds until they fall to pieces. Do not liquify as so many get carried away. You can also chop it by hand. Place in the heated pan until fragrant. Be sure and adjust your heat. You don't want the vegetables to burn. Place your tomatoes in the food processor and pulse. Place your tomatoes in the skilled and mix until wilted and the juices release. Adjust your heat to low if you must. After a few minute (the tomatoes will finish cooking in the oven), salt and pepper your fish on both sides. Lay your fish on top of the vegetables. Add your olives and capers around the skillet. Place in the oven (center), and bake for 15 minutes approximately. Check the fish around the 10 minute mark. My pieces were almost a pound each, so they cooked for 30 minutes. You can even place it under the broiler for a light golden finish.

The beauty of this recipe? You can double, triple it depending on how many you are serving. Remember not to crowd the pan. By the way, there is no such thing as to many capers! Hahah!

Buon Appetito!

Don't forget the Pinot Grigio!

Lasagna ai Carciofi (Lasagna with artichokes)

2025-12-22T09:22:00.000-06:00

This recipe is an updated version. Trader Joes now has artichoke bottoms that can be sliced, cooked, and used in place of fresh artichokes. Tender spring artichokes are hard to find here in Florida even at the produce markets.

This is luxury on a plate. When preparing this dish, you must get by the thought of caloric intake and savor every moment. Remember, moderation is key in everything in life, so why not indulge?

Artichokes are so misunderstood, especially in the Southern, United States, where you more than likely going to see it used as a decoration rather than in a recipe. I order mine by mail here in Tupelo, MS. On occassion, they do show up locally. Look for small, firm artichokes in your local market. Baby varieties are showing up now. This is a great time to try this fantastic recipe.

Here is a Northern, Italian Classic you will be making time after time. I normally use fresh pasta sheets, but did not have time to make them. A good quality box variety is key to a good result. You want a firm texture on the plate.

Ingredients:

9 medium, baby, seasonal artichokes, cut, cleaned, center removed

2 teaspoons salt

One fresh lemon sliced

several liters of fresh water

Cut and clean your artichokes. Remove your green parts until you begin to see some lighter yellow leaves. Cut the tips off. With a sharp knife, remove the center thistle. Split in half and place in lemon water. This will help retain the artichokes color.

Bring several liters of water to a boil. Add salt and bring to a boil.

Add your artichokes and a tablespoon of butter. Boil your artichokes for about 30 minutes on simmer.

Test the artichokes pieces by poking with a fork. Do not worry if they fall apart some while they cook. They should be nice and soft. Drain, reserving your water. The water has great artichoke flavor. Add some additional cold water and place the pot on the fire to boil. I like to use some of the artichoke water as it will give the pasta additional flavor and some interesting color. Add a tablespoon of salt. Be sure and use the same pot, without rinsing it, just be sure its large enough to boil your lasagna sheets.

Cook your lasagna sheets until almost done. Drain in a colander and separate your sheets to cool. You will need a small, deep, baking dish about an 8x11.

3/4 of a pound lasagna sheets.

2 cups of Parmigiano Reggiano cheese grated

Additional pieces of butter for the top of your baking dish

Parsley to garnish

This recipe will serve 6 portions.

While your water is coming up to boil, prepare your Bechamel. Bechamel is a white cream sauce, made up of whole milk, flour and butter.

Ingredients:

3 cups of milk

5 tablespoons of unsalted butter

pinch of salt

pinch of nutmeg

4 tablespoons flour

Method: You will need a wide, flat skillet for the bechamel. The sauce needs to aerate. (Thank you, Marcella Hazan). Do not use a deep pan. I have made this mistake one to many times. A simple adjustment made all the difference. A wide open skillet, like a frying pan will do nicely. This takes a little practice. Heat your milk until warm to the touch and slight bubbles are forming around the edges. Turn the heat off under your milk. Heat your butter on low until melted. Add your flour a little at a time incorporating it into the butter. You do not want to darken your flour.

You just want it golden, soaking up your butter.

After you have added all of your flour, begin incorporating your warmed milk a little at a time. Add a large pinch of salt (about a teaspoon of each), and your nutmeg. Keep mixed until smooth and you have used up all of your warmed milk. Your result should be a very smooth consistency.

At this point butter your baking dish and set it aside. Into a bowl combine your artichokes, one cup of Parmigiano cheese and one cup of Bechamel. Gently fold your fixture. You can cut your artichokes into smaller pieces if you like. Take about a tablespoon of Bechamel and coat the bottom of your baking dish lightly. Add your first sheet layer. Smother your artichoke mixture, a couple of additional tablespoons of bechamel and some additional Parmigiano. Keep going until you get to the top. Place additional pieces of butter on top. Bake in a preheated, 375 degree oven for 15 minutes until your top is golden. Let rest for 5 minutes and serve immediately.

Special Note: You can make it a day ahead by covering it with plastic wrap and placing it in your refrigerator. Remove it from the refrigerator approximately one hour before placing it in the hot oven. Buon Appetito.

My variation adapted from Marcella Hazan's Book, "Essentials of Classic Italian Cooking." A fabulous cookbook, everyone who cooks and even if you don't. Thank you to Marcella Hazan for her wise words and always wonderful advice. I now can consider myself an expert in making Bechamel. Who knew a pan and some determination could make such a difference? Saluti a tutti, Barbara

Summer rice salad (Insalata di Riso)

2025-06-30T07:16:00.000-05:00

INSALATA DI RISO (RICE SALAD)

by Sunday At the Giacometti's on Monday, July 4, 2011 at 12:01pm

This wonderful Summertime salad is good anytime~It's perfect for your indoor- outdoor picnic. My husbands mother made it for me for the first time on a picnic near San Benedetto, Italy. Her version included meat . I like to make my seafood version, every chance I get.~ When it comes to Summertime, the possibilities are endless!
For 8-10 people
2 cups uncooked long grain rice/ cooked until al dente, about 11 minutes from the time the water begins to boil~drain and rinse under cool water and pat dry and fluff with fork/ set aside
2 stalks celery/peel the strings away and chop fine
2 -8 oz jars marinated artichokes (if you can get freshly marinated in vinegar even better, we can not in my area) Drained.
1 can of black olives pitted/drained
1 pound calamari rings freshly cut and blanched for 3-4 minutes
1 pund large, cleaned deveined shirmp, tails off/ blanched until cooked/ cooled and set aside
1 large can of Italian tuna under olive oil / drained. (1 pound can) (optional) See additional notes on bottom
3 tablespoons piemento
3 tablespoons salted capers
1/2 cup freshly squeezed lemon juice
1/2 cup good olive oil
1/2 cup mayonaisse (optional, if you choose not to use it, you will need to increase both your olive oil and lemon juice by 1/4 cup each).
20 asparagus tips, blanched in water until bright green in color and still somewhat crispy. Drain and cool
1 cup fresh green peas blanched and cooled (optional)
1/2 cup of chopped, fresh parsely. I like to leave mine in larger pieces
optional/ 1 cup of blanched baby carrots blanched/(Optional)
About one large lemon, sliced, be sure and remove pits and set aside.
Method:

Into a large bowl enough to accommodate your completed salad, add your cooked and cooled rice. Blanch and cool your shirmp and calamari. (They require different cooking time so please cook them seperatly). Begin to add your celery, artichokes, black olives, calamari, shirmp, piemento, capers, and lemon juice/ Mix well, but gently. Add your sliced lemons across the top/ cover. Add your sliced lemons across the top/ cover and leave in refrigerator overnight. The next day about 1 hour before serving add your blanched asparagus/ peas/ carrots and your optional Tuna. Add your olive oil/Mayo. Add fresh parsley. Mix well and chill again. Serve as a side dish or as a main course. The dish is quite substantial and goes a long way and is even better left over the next day. ~ Buon Appetito~

Eggplant Parmigiana (Version 1)

2025-06-30T07:15:00.000-05:00

Eggplant Parmigiana (Version 1)

I am not sure why this dish always stirs excitement. Maybe it's those childhood memories of mom frying in the kitchen and coming downstairs and sneaking a piece as she was frying. The intense smell could melt the wallpaper off the walls. I have fond memories of my younger brother and I getting into quite a bit of trouble sneaking some as mom was frying. My mom would always say "Stop eating, or there won't be enough for the Parmigiana!" There was always enough. I think she would secretly hide some in the oven to be sure there was enough. The smell of this cooking in the oven makes me a child again. Thank goodness, since I am having a milestone birthday this year so it's good to feel young!

For this recipe you will need:

2 firm eggplant

salt

several flat plates

2 plates for dredging your eggplants

3 cups of sauce (meat or vegetarian, made ahead)

2 cups of mozzarella

1 cup Parmigiana Reggiano

A deep baking dish 11x13

Be sure and purchase eggplants that are firm. Remember to slice thin, but not to thin, sprinkle with salt and set with paper towels in between the layers. It doesn't matter how fresh they are, eggplants under salt will always draw out the bitterness of the eggplant.

After a few hours wipe the eggplants with paper towels and set the slices on a clean dish. You will notice lots of water naturally coming away from the eggplants. Be sure and dry the eggplants thoroughly.

Place two dishes (deep), one with 2 eggs and the other with all purpose flour

Place some sunflower/ olive oil (combination), into a wide frying pan and set the heat to medium.

Pass the eggplant in the egg, then pass in the flour. Make sure the eggplants are well coated.

Carefully drop them in the hot oil. They will turn golden fast. Turn them over for a minute or two. Then place on a paper towel to drain and cool.

After they are all fried. Set them aside.

Your tomato sauce should be ready ahead (I keep several differenct sauces in the freezer ready for times like this).

Then, alittle sauce in the bottom of your baking dish, some eggplants, cheese, parmigiano Reggiano and repeat the process (much like a lasagna). Keep going until you get to the top. Leave a 1/10 of an inch so you leave room for your dish to expand while the cheese melts as it cooks.

Place covered in a 350F degree oven for 20 minutes on bake/convection. Uncover until the cheese turns golden and melts on top thoroughly (About 10 minutes).

Be sure and have plenty of crusty bread alongside.

I think I'll eat this all by myself (just kidding)! It's hard to resist!

Special Note: You will need at least 5-6 eggs as the eggplants will absorb the egg quickly before frying. Don't panic, just enjoy!! Buon Appetito!

Easy Olive Bread/updated recipe

2024-06-03T08:45:00.003-05:00

Good Morning everyone! Why don't I post an updated recipe? Well, why not? When my husband forgot to pick up olive bread at Trader Joes, my initial reaction was "turn the car around." No worries, we can make Ciabatta style bread at home again. Supermarkets are enjoying the sales, and we are enjoying the convenience. Did you know this is easy to make at home? This olive bread will have you making it several times a week. It requires minimal effort and about 1/3 of a jar of Greek olives. I tend to be heavy handed with my olives, so if you sneak in a few extra, it will only make it more inviting. Enjoy!

Ingredients:

1package active dry yeast

3 cups flour

1-3/4 cup warm/hot water (enough to make the dough come together sticky)

1-1/2 teaspoons salt

1 tablespoon olive oil

1/2 cup pitted Kalmata olives in brine (drained)

Method:

Place the yeast into the bottom of a metal mixing bowl. Add 1/2 cup water/ warm-hot to the touch. Give it a mix until bubbly. Then, add your flour, salt, olive oil and begin to mix. Add your remaining water a little at a time and mix with a fork. You can use your hands to until all the flour comes away from the pan and comes together. Don't worry if its messy and sticky looking. That is fine. Place to rest in your bowl for about an hour or two. Set aside.

When you return it should have doubled in size. Divide it in half, and separate into two bowls. I made two oval shaped loaves one plain, the other olive. For your olive bread, cut your olives into halves. If you don't like large pieces like I do, cut them smaller. It really doesn't matter, it's very forgiving. Flatten your dough ball and add your olives folding over several times. Let it rest for 30 minutes.

Warm your oven to 425 degrees/ bake. I place my LeCreuset pan diretly in the oven (empty to heat). I then remove it from the oven(be careful to use oven mitts). Place my dough ball directly into the pan I cut an x or a T across the top of my bread at times to help it expand while cooking, but it's not necessary. Cover with the lid and place gently back in the oven. Bake for 30 minutes covered. Remove cover and finish to cook for 20 minutes. Your bread should be golden on top. Gently remove from oven. Let cool about 30 minutes before slicing. Buon Appetito!

Special notes:

The longer you leave your dough to rise, the more airy your finished product will be. So, the longer the better. Mine came out a bit denser than I like it, however that was my fault since I was in a rush. It was delicious.

Follow the same cooking steps for plain bread omitting the olive step. Remember this recipe is divided in half. You can make a whole one provided your baking sheet or pan can hold the size or shape. If you are using a baking sheet, place a water bath underneath the bread. If you are using a covered pot, remember this method traps the air inside, causing the bread to rise while cooking. It is not necessary to place water under the covered pot.

Chocolate mascarpone Tart

2024-06-02T17:34:00.000-05:00

Chocolate Mascarpone Tart

Anyone who knows me, knows that I don't spend alot of time worried about desserts. Most of the time after several courses of food, there is hardly any room. But to entertain our special guest, who loves chocolate, I struggled with finding something that would satisfy my need to make this in under 30 minutes and fulfill his chocolate fix all at the same time. I must say it was quite an accomplishment. I almost gave up. How did something so easy turn into such a mess in my kitchen? I have no idea except to say that it was well worth it!

Ingredients:
pie pan with removable insert

3 cups oreo cookie crumbs or your favorite chocolate shortbread (you are making the crust)

8 tablespoons melted butter
8 oz of dark chocolate
3/4 cup sugar
1 1/2 cups whipping cream
2 teaspoons vanilla extract

1 mascarpone cheese (8 ounces)

sea salt sprinkle before serving (to taste)

Prepare your crust: Mix 8 tablespoons butter with your cookie crumbs and flatten onto the pie plate coming up the sides. It isn't necessary but does look nice. If you just have enough for the bottom, that will work too. Place in the freezer to set while you work on the rest.

In a bowl combine your sugar, mascarpone and vanilla extract. In a separate bowl with a paddle attachment, mix about 3/4 cup whipping cream adding just a pinch of sugar, until stiff peaks form. Add your mascarpone combination and carefully fold until it's all incorporated. I must admit, I became frustrated and turned the mixer on low and mixed. The mixer tends to overmix and flatten, so don't give up. My concern was the sugar would not disolve, but it finally did.

Carefully remove your tart crust from the freezer. I set mine in a sheet pan before placing in the freezer to avoid touching the pan and tilting it by accident. I can't tell you how many times I dropped something tonight but I was determined!

Carefully place (use a spatula), your mascarpone mixture into your pie plate. Place back in freezer for one hour.

After the hour has past, place the remaining 3/4 of whipping cream into a pan and heat to a simmer for a few minutes. In another pan, place your broken chocolate pieces. Carefully pour your hot mixture onto your chocolate and mix until your chocolate melts and becomes glossy and shiny. If you would like to do this in the microwave that is fine. I do not like using it, but I certainly understand it's ease of use. It's your preference.

Let your Ganache (yes, you have now made Ganache), rest and cool a few minutes. Remove your tart from the freezer and carefully pour your chocolate ganache over your mascarpone. Carefully spread or tilt your plate so the chocolate ganache spreads. I'll add more pictures when I do this again.

Carefully place your tart back in the freezer. I placed the tart in the refrigerator in the morning and it was perfect after dinner. This will be fine up to 3 days in the refrigerator. I bet it won't last that long Sprinkle a little course salt just before serving. The salt complements the dark chocolate.

Buon Appetito!

WARNING!

You will be back for a second piece.

Lazy Lasagna

2024-01-02T09:40:00.006-06:00

Happy New Year Everyone! This recipe started out with good intentions. The intention to make a sheet pan lasagna that I had watched various cooks make over and over again on the internet. So much of what I had reviewed was excessive. You don't need alot of ingredients to make something delicious. I also didn't like the idea of cooking pasta in a metal dish. The acid from your tomato sauce along with the quality of your pan could bring on a chemical reaction, causing the taste of your lasagna to change. I am sure my chemists friends out there would agree. Use a glass dish. I also only had one guest for dinner this New Year's Day. I wasn't interested in making a pan for a weeks' worth of leftovers. So here we go.

- glass baking dish (medium size)

- half a pound of lasagna pasta (broken into 3 inch pieces) You should get 3 pieces out of each noodle. Do not use the no boil Lasagna.

- 2 cups of sauce (I made a quick sauce with 2 links of italian sausage, sofrito of onion, celery, carrot and garlic and 2 cups of peeled tomato), I also like to keep some ready made in the freezer.

- 1 cup Parmigiano Reggiano cheese

- 2 cups mozzarella (plus more if you like)

6- 2 cups sautéed spinach (frozen variety, drained, sauted with several tablespoons of olive oil and garlic)

- 1 cup of ricotta (whole milk is better)

Method:

Place a large pasta pot on the stove to a rolling boil. Cook your pasta noodles for 6-7 minutes (extra al dente). Have all your ingredients ready to assemble. I buttered my baking dish to keep my pasta from sticking to the pan later. I had a large bowl ready to mix everything together. Simply reserve some cooking water (about a 1/3 of a cup and set aside), just in case you need it later. Make sure your pasta sauce is warm too. Drain your pasta, then add the sauce, cheese, mozzarella and mix. You can mix in alittle reserved cooking water here to thin out your sauce if you like. Save you ricotta and spinach to spoon and spread on top. I 'll admit it . I used extra mozzarella on top. You can now store it overnight in the refrigerator if you like covered in foil. Place your Lazy Lasagna into a preheated 350 degree oven for 20 minutes covered well with foil. Remove the foil and cook for about 20 minutes more until everything is melted and slightly crispy on top. Let rest 10 minutes before serving. If you cut it while it's super hot it will fall apart, so be patient. Good things come to those who wait! Buon Appetito! Saluti, Barbara

*** special note: Please don't call sauce "marinara." Marinara means someone who sails in Italian therefore referring to the sea or fish. If you ask for marinara sauce in a proper italian restaurant in Italy, you will get a fish based sauce. This is a meat based sauce made with sausage. There must be some history behind why here in the states that is what you hear people say when referring to sauce both in restaurants and by cooks. Quite frankly, I would like to forget it. Whatever you call it, remember to call it delicious and as always made with love, just don't call it marinara.

NYC BAGELS IN A MISSISSIPPI KITCHEN

2023-04-23T14:19:00.002-05:00

NYC BAGELS

I apologize to my fans as it's been so long since I wrote a post. Why do I feel like I am in 2nd grade again and at the confessional? There has been lots going on, like in every household. The ongoing care of my mother, who has since moved in. My son is about to be a college graduate. I have been teaching 2nd grade and they have been keeping me on my toes! I am thrilled to tell you that I am dedicated to returning, and what better way, than this post.

Bagels bring back so many memories, even for this Italian. I recall a conversation I had with my mother in law once, that Italians really shouldn't make anything American like American style breads, bagels and American style cakes. Why? They seem to have this aversion to salt in cakes and breads. They should stick to what they do best, Italian cakes, breads and pastries. Being Italian American, I thought I would have a chance at getting this right.

I woke up on a mission. I just wasn't going to let these frozen bagels get to me. After careful research on the subject, I felt determined to take this mission on. How can I make a NYC bagel in a Mississippi kitchen? I carefully tested, researched, and I have finally found the malty taste, along with the desired crispy texture on the outside of the bagel. Something was missing. I tested again and added more salt. Yes, it's all about the right amount of salt for this Italian American.

Finally, perfection. The only other complication? How to store? After more testing, I found that placing the cooled bagels in plastic freezer bags, was the best alternative. I wrapped the frozen bagels in foil before placing them in an oven to warm up. What a wonderful surprise - perfection.

For those of you missing this little piece of heaven and who are fed up with store bought "Fresh" and "Frozen" bagels give it a try. You will be pleasantly surprised. I have never seen 3 people eat 15 bagels so quickly. I will probably have to hide them. Buon Appetito!

Barbara

INGREDIENTS:

1. 4 cups unbleached bread flour.

2. 1 packet 1/4 ounce instant yeast.

3. 2 cups of warm water (not hot to the touch)

4. 1 leveled tablespoon brown sugar

5. 2 tablespoons olive oil

6. 2 leveled teaspoons of salt.

7. egg wash/ 1 egg/ 2 tablespoons of water.

METHOD:

1. In a bowl of a standing mixer, place your yeast. Carefully add your flour and mix on low for about 30 seconds. You just want your yeast evenly distributed into the flour (dry).

2. In a bowl combine your water, oil and sugar. Sugar does not have to dissolve.

3. With the standing mixer on low add your liquid. Once you have added all your liquid, add your salt, and adjust your mixer speed to medium and mix until the dough forms a ball and the sides of the bowl look clean If you are finding your dough to dry, add a few drops of water, a little at a time. You want your dough to bounce back when you poke it with your thumb when you are finished. You do not want it to soft and sticky or to dry.

4. Once it's all combined, form it into a ball on your countertop. Cover for 30 minutes to let rest and rise. If you are using regular yeast, you will have to wait for 2 hours. This is fine, and will not affect the overall taste of the bagel.

5. Line three large baking pans with parchment paper. Place a large pot of water to boil with a tablespoon of salt.

6. Divide your dough into small balls. Let rest for about 5 minutes. You should get about 15 rounds in preparation to form your bagel

7. To form your bagels flatten into a circle. Be sure not to flatten to much. Flatten to about 1/8 of an inch. Then, poke your thumb through the center and roll the bagel around your thumb (it's even easier if you place your thumb into some dry flour ahead of time), to help evenly distribute the dough to form the bagel. Cover with plastic wrap and let rest.

8. Place your oven at 425F bake or 390F convection bake. Keep in mind that if your using convection, they will cook faster. So cut the cooking time back.

9. When your water comes to hard boil, carefully place your bagels 3 at a time into your water. They will float.Turn them over around 30 seconds. You will notice they will float up some. If you leave thm longer to boil, be sure and get them out at one minute. You don't want them soggy. This boiling will help give your bagel a crispy outside when baking.

1O. Let them rest 10 minutes. Brush with egg wash. (see note at bottom about toppings), place in the oven for 20-25 minutes.

11. At about the 15 minute mark, turn them over and complete cooking. It's not necessary to turn them over, however I like my bags crunchy all the way around.

12. Take them out of the oven to cool. When they are all cooled, place them in freezer bags and into the freezer.

13. I warmed mine up today by wrapping in foil. They were even better! Pass the butter and cream cheese please! Buon Appetito!

Special Note: If you want to make bagels other than plain, place your topping (onion, everything, poppyseed, etc.), on the bagel after your egg wash. This will help them stick to the bagel. You will need to turn them over while cooking so the onion doesn't burn at the top.

Stuffed olives (Version 2)

2020-05-04T11:10:00.001-05:00

Olives are a wonderful snack right out of the jar. I decided it was time to stuff some, since I hadn't done so in so long. Having two sausage links left from Sunday (cooked and drained), help convince me we needed to replenish the inventory in the freezer. Buon Appetito! I made about 35, because a little goes a long way. I only allowed my husband 8. The rest is hidden in the freezer. Lets see how long they last.

Ingredients: For the stuffing
2 jars of spanish olives
If they are stuffed in any way, use a sharp knife and individually remove the stuffing. Drain and let sit a few hours if you can. Otherwise, use a paper towel and dry them as well as you can.

2 tablespoons olive oil (heated on low in a pan)
2 sausage links, peeled, broken into tiny pieces, cooked and drained
2 tablespoon onion diced ( I use spanish onion)
1 pinch of ground nutmeg (about a dime size in your hand)
3 parsley leaves
A good grating of lemon zest (about a quarter size in your hand)
1 egg
2 tablespoons of Parmigiano Reggiano Cheese
Pinch of ground pepper
(SALT IS NOT NECESSARY AS THE OLIVES ARE ALREADY SOMEWHAT SALTY HAVING BEEN SUBMERGED IN BRINE)

For the crust:
1 egg (mixed in a dish)
1-2 cups of plain bread crumbs ( I despise using flavored breadcrumbs), in a dish
I cup of flour spread onto a plate

Method: 1 (the quickest way)
My sausages were already cooked and drained. (These were cooked in the 2 tablespoons olive oil).

I put all of my ingredients into a food processor and mixed until it formed a thick paste. Touch the mixture with your finger to see if it's pliable and has come together. Much like a meatball, you should be able to handle it without it getting all over you.

Place your finger and pop the olive open. It will break, stop worrying, its going to be fine. You can easily mold its shape back into a round shape. Just roll it in your hand. Place it in a dish and move on until all your olives are stuffed. Remember that good things, take time in the kitchen. I keep my glass wine nearby (hehehe).

Lastly, place your olive in flour and roll in your had again. Then pass in egg, and breadcrumbs. Place in a plate with additional breadcrumbs on the bottom so nothing sticks.

After your all finished, place in the refrigerator set. They will firm up.

At this point, you can freeze what you like and cook the rest. Slip some into some hot oil. I use sunflower oil as it gives it a nice golden color, and if the oil gets hot, doesn't burn quite so easily. It also has a nice light taste and leaves your olive with a golden crunch.
Sprinkle some lemon zest and pile them high. They will be gone in a flash. Enjoy! Buon Appetito!

Special note: If you need to cook your sausage, add your onion first and then your sausage to the pan. It is not necessary to cook the onion ahead, since the onion will cook when you fry. Whichever way you choose, it will work.

Creme of Celery soup (Crema di Cedano)

2020-04-27T09:15:00.001-05:00

Buon Giorno! It's been a long time since I have sat down and blogged about cooking. Life has changed somewhat throughout these past years even for me, but one thing is always constant, food. Not just any food, but comfort food. Food that reminds us of our childhood. My mother could make a whole new meal out of leftovers (my dad didn't have to know). I am sure your mother did too. We didn't complain, we just heard our names called and came running to the table. It was time to eat.
Today, given the horrors of this pandemic that has altered our lives forever, we find ourselves looking for things to do, suffering through what to cook. Why not cook? Why not plant a small garden? If you are like some of my friends, living in an apartment, find a window, and plant a seed. Watching that seed grow gives us hope. Hope that there will soon be a cure for the horrors of Covid-19. Although we know our lives will never be the same, hope that our lives will find peace again.
For now, be distracted, set that table, and sit down and share. Perhaps in some strange way, life is telling us to lift our heads and see the beauty around us. May peace be with you all. Buon Appetito! Barbara

Version 1: Makes 6 small bowls or 4 pasta bowls of soup

Creme of Celery soup ( Day 1)
1 bunch of Organic Celery (although I have successfully grown green house celery available in all markets) Bottom remove placed in water for rooting. Stems and leaves cut in small cubes and placed in bowl.
1 onion chopped fine
1 potato (medium in size, butter potato or yellow potato) cubed
2 tablespoons of good extra virgin olive oil
1/4 cup broth (whatever you have on hand)

Method:
Heat oil in pan on medium. Gently place onion in pan until fragrant and clear. Add celery and potato and cook until soft. This will take up to 10 minutes on low. If the vegetables are sticking, your heat is to high. Add some broth and let it cook away. Set aside and cool before placing it in a container in the refrigerator overnight.

Day 2:
Ingredients:
2 tablespoons butter
1 cup of half and half or creme
Blender
Pinch of salt and pepper to taste
1 cup of broth

Method: Add butter to a large enough pan to accommodate your soup and heat on low. Add your celery mixture and mix and coat well. Cook for a few minutes and add all of your liquids to the pan.

Continue cooking slowly as your soup should reduce by about a 1/4. Set aside and cool. When cool enough to handle, place in blender and puree until smooth. It will be quite thick.

Ladle into bowls and serve. It will have a beautiful greenish color. If it isn't bright enough, add a spinach leaf to and puree to brighten up. This can also be served warm rather than hot. You can even place a spoonful of plain greek yogurt on top or sour cream or serve just as is.
Don't forget to plant that celery bottom in a vase or in your backyard. You will have flavorful celery all Summer long. Remember, let nothing go to waste. Stay well and stay strong!

Buon Appetito!

Risotto con Asparagi (Risotto with Asparagus)

2018-02-18T21:04:00.000-06:00

One should never assume anything. I must admit, I hadn't been on blogger in a while. I thought for sure I had covered everything over the years, but apparently I may be losing my mind. Nothing new here. This is so simple, I probably thought you would by now know how and just could not bare another person reciting a recipe that's all been done before. Not true. The truth is today's cooks are the ones who have lost their minds. They are making simple food complicated. No reason for that. I am here to set the record straight. Welcome back everyone! Buon Appetito!

Serves 2-4 depending on your pasta plates.
One cup risotto rice Aborio/ rinsed.
3-4 cups vegetable broth (include the water you cooked your asparagus in)
2 teaspoons of salt (for the rice)
1 teaspoon of salt for your asparagus
1 teaspoon of pepper
One white onion chopped (about 1/2 cup)
One clove garlic minced.
2 tablespoons olive oil
2 tablespoons butter
1/2 cup white wine.
a handful of parsley
grated Parmesan cheese to taste.

Method: Trim about a pound of Asparagus. Cut and discard the woodsy tips. Slice the pretty tips off and set aside. In a medium pan, cover the asparagus (without the tips), with water and bring to a boil for about 5 minutes. The asparagus should still be bright green but somewhat tender. Drain and reserve the water. Cut the asparagus into small pieces and set aside. In a large stainless pan that is flat with a slight lip on it (like a wide frying pan), heat your oil and melt one tablespoons of butter on medium/low.
Add your onion and saute'
When your onion turns fragrant (not colored), add your garlic, and asparagus (without the tips). Roll the asparagus around the pan for about 2 minutes. Remove the asparagus from the pan and set aside. Add the rice, and mix. Keep your heat on medium/ low.
When your rice is slightly sticking to the pan, add your white wine slowly. Mix your rice until somewhat dry again and begin adding your liquid (water from the asparagus first, then your broth), a little at a time. At each addition be sure and mix your rice with a wooden spoon. It's important to keep turning and mixing your rice slowly during the cooking process as it will enable the starches to be released from the rice and create a creamy consistency.
Keep cooking adding more liquid until the rice is almost cooked. Add your final liquid addition and at that time, add your tips and reserved asapargus ends that have been precooked. The tips cook faster, which is why we add them now. The ends require that additional cooking, which is why we pre cook those ends. Add your remaining tablespoon of butter. It should take around 15 minutes or so. Remember the rice will continue to cook as it cools down. At this point the rice should rest at the 20 minute mark. Remove it from the fire, and set aside to cool. Serve in wide pasta plates as it will need to aerate to continue to cool and expand. Add your parmesan cheese and some parsley and serve. Add additional salt and pepper to taste. Buon Appetito!

Savory Taralli (Puglia Region, cookies)

2017-04-09T08:53:00.000-05:00

These delicious Savory Taralli can be made up in a hurry. Who does not remember growing up with these cookies during Holiday time? With a little practice, they can be ready in an hour. A few simple ingredients is all you need. This recipe can be made in several ways. The sweetened version is the most common here in the States, typically made during holiday time.

Had lots of fun this past month with Mom around. She hadn't made these in so many years. Her mother made these typically around Easter time, so we did too. Thank you to the Academia Barilla cooking School in Parma, Italy for their video recipe and

reminding us all that Traditions are a very important part of today's kitchen and should remain that way.

http://www.academiabarilla.com/italian-recipes/bread-focaccia-pizzas-1/taralli-1.aspx

Here is my variation.

I used the food Processor. Traditionally made by hand and still made my hand today. So don't worry if you don't have a food processor. Will take some extra kneading.

Recipe: Makes about 2 dozen or so

16 oz of unbleached flour

1/2 cup white wine

1/2 cup extra virgin olive oil

teaspoon of salt

2 teaspoons of dried fennel (one teaspoon per cup of flour)

(Optional teaspoon of black pepper)

Method:

In the food processor or standing mixer, combine all the above ingredients. Mix for a few minutes until your dough begins to come together. There will be crumbs. Place onto a board or counter and combine into a ball. Wrap in plastic wrap and let rest approximately 15 mintues to 20 minutes.

Line 2 baking pans with Parchment paper. (A kitchen towel will not work well as lint may be an issue while your taralli are draining).

Cut a small piece of dough off and roll out. It will be oily some. Do not worry. You need it pliable and workable. If it's to dry, add some warm water to your hands. You can roll out between your hands if that works. Working quickly, roll out your Taralli in a a tubular fashion. Then wrap in a circle and tuck the ends under and pinch.

In the meantime, put a pasta pot of Water to boil. Add a tablespoon of salt to the water. When the water comes to a hard boil, carefully drop your Taralli into the water for a few minutes. This cooking method, plumps up your Taralli and helps to give them that beautiful shine when they are done, as they will dry out in the oven.

After a few minutes, they will rise to the top. Carefully remove to a parchment lined baking sheet. Transfer them again to a dry Parchment lined baking sheet. You don't want to use a towel as you don't want lint all over your Taralli. Don't drain them in a colander as they might stick together. This is the safest way to do it.

Preheat your oven to 365 degrees bake. If you are using convection, plese lower your oven accordingly. Bake in the oven for 30 minutes. Don't worry if they are not all exactly the same size. They will still require the same cooking time.

They will be a light golden brown. Your kitchen will smell like fennel, an added bonus. Buon Appetito!

They won't last!!! Serve before dinner or as a snack. Traditionally, these savory treats were dipped in a glass of wine and eaten. Buon Appetito!

Pasta con Le Vongole (Pasta with white clam sauce)

2017-03-24T06:19:00.000-05:00

This is my favorite Italian recipe. I don't know why its always the first thing I order upon my arrival in Italy.   I normally do not make this dish here in Mississippi as fresh clams are not available. Recently, frozen clams from Goose Point, WA, showed up in the freezer section of our local supermarket.   I must admit, I was temporarily intrigued. The skeptic that I am walked on by.   While I was standing in the check out line, I realized that I just had to give them a try.   To my surpirse, they were delicious. Fresh and fragrant, I couldn't believe something so delicious came out of a freezer.   They are flash frozen when caught.   The incredible flavor reminded me of sitting at one of my favorite Trattoria's in Rome, Italy enjoying this dish.   Hard to believe here in Tupelo, MS, this comes in a close second!

Ingredients for 6 people
2 packages baby clams ( goose point, little necks etc.), (Butter discarded from package), approx. 2 pounds, Rinsed with some fresh water. Pat dry with some paper towels and leave to drain in sink
4-5 cloves of garlic minced (Fresh, please do not use the jar variety)
1/4 cup extra virgin olive oil
1 teaspoon red pepper flakes (optional)
1 cup white wine
1/2 cup minced parsley plus scant handful for garnish
salt and pepper to taste.
Additional 2 tablespoons salt for your pasta water
1 pound spaghetti or linguine cooked just before al dente ( About 7 minutes)

Into a skillet, large enough to fit your pasta, warm your olive oil. It should be almost hot to touch.   Carefully saute your garlic until fragrant.   Add your clams, quick saute.   Add 2 teaspoons of salt and pepper to taste. Keep cooking for 5-7 minutes on medium-high.   At this point, lower your heat some, add your white wine.   Raise your heat back up to medium-high and let reduce by half.     Set aside. In the meantime put your water to boil. Cook your spaghetti or linguine until just before al dente.   Drain and place in your skillet and raise the heat again. Your liquid remaining in your pan from your clams will help continue to cook your pasta along and give it fantastic flavor. Garnish with parsley and serve. Garnish your plates with additional Parsley and additional olive oil.

*Please note: If you find these clams in your local freezer they are almost always pre-cooked.   Your clams will look partially opened. They will continue to open while you are cooking this dish.   If you are using fresh, which is ideal for this dish, place your lid on your pan immediately and let steam open your clams. The clam shells will extract additional liquid while cooking.     After about 3-5 minutes, remove your lid, Add your wine and continue to reduce. Remove some of your empty clam shells and Add 2 teaspoons of salt, pepper to taste).   Keep reducing. Follow directions above for serving.   Discard any un-opened clams~ Buon Appetito

Spaghetti wilth clam and Mussel Sauce (al Sugo di Vongole e Cozze).

2016-12-10T06:44:00.000-06:00

The wonderful thing about the Italian kitchen is its versatility. Fresh clams and Mussels are incredibly easy to use. Just takes a little time to clean and prepare. Many come already cleaned by your fish Monger. For those of you of course, who just can't stand the thought. All they really need is a gentle rinse. Have your Fish store Advise you on proper care.

This is yet another tasty dish I love to make, especially in Summer, as it cooks up fast and will delight the most discriminating pallet. Enjoy!

Ingredients for 4-6 people

One pound little neck clams or any small clam

One pound black mussels

Handful of fresh parsley

2 cloves garlic diced

4 tablespoons olive oil

One teaspoons salt

One teaspoon pepper

2 cups of fresh tomatoes and their juice (store bought canned is fine if fresh is not on hand)

1/2 cup white wine

One pound Di Cecco Spaghetti (or any good quality pasta)

Large pasta pot with 8 quarts water

One tablespoon plus 1/2 tablespoon salt

Method: If you are using fresh clams and mussels, make sure your shellfish is clean and ready. Gently remove any grit with a brush from the shells and place them in a chilled bowl.

In a large skillet, heat your oil. Add your garlic and saute until fragrant. Add your mussels and clams at the same time. Quickly add your lid. Wait 5 minutes and lift your lid from the pan. You will begin to notice that most of your shellfish has opened. Add your wine and place your lid back on the pan for 5 more minutes. Remove your lid, turn your heat down and remove all your mussels and clams from the pan. Do not worry if some of the liquid is going in the bowl too. You will have about a half a cup.

At this point add another tablespoon of oil to the same pan and heat. Add your tomatoes (I like to puree mine in the blender), continue to cook until your tomatoes are fragrant and reduced (about 7-8 minutes on medium).

When you see a ring of oil iss formed around the pan, its time to add your shellfish back to the pan. Give it a mix and let reduce 5 more minutes.

I like to remove some of my empty shells. I leave about half intact for presentation and flavor.

Cook you pasta until just al dente, toss with your sauce add your parsley and serve. Buon Appetito

*Special Note: If you are using frozen clams and mussels, the method is quite the same. Your cooking time will reduce by about 5 minutes. Give them a quick rinse and discard any shells you see cracked. They will be surprisingly delicious. *

Baba Al Rum

2016-11-05T07:17:00.002-05:00

Setting out to make this Baba al Rum recipe was no easy task. It took 3 separate test recipes to get an accurate resemblence to a classic Neapolitan, spongy cake. Then the fun really begins. Which Rum to use? I took the advice of my Pastry chef uncle, who advised me to always use a good quality liquor. A little for the recipe, a little for the cook. All kidding aside, it is the most logical. I have never understood people who want to buy the least expensive wine or liquor to add to your recipe. Just remember, if you would not buy it to stock your bar at home, why would you put it in a recipe? Enough about that, let's get cooking.

For this recipe, you will need to either use 8 non stick cups about 2 1/2 inches tall/ about 1-1/2 round. Any size will do. You can re-use your pans almost immediately. Don't fill them up to much and you will get 12. Be sure and watch that cooking time. Nonstick is ideal. Just be sure and watch your cooking time and check your oven.

Be sure to line the cups with butter. I used a non-stick popover pan. This works well too.

Food processor Method

Baba al Rum

Ingredients:

1 TABLESPOON PLUS 1/2 TABLESPOON YEAST

2-1/2 cups of all purpose flour plus extra in case it looks to wet when mixed (You may not need it)

4 large eggs

1 tsp salt

3 tablespoons sugar

9 tablespoons butter

1/2 cup whole milk

Syrup:

2 cups sugar

2 cups water

one cup Dark Rum

1/2 cup Apricot Jam (Optional, however traditional)

Method:

Begin by adding your yeast to your mixing bowl of your food processor. Add your milk and one tablespoon of sugar and pulse. Let stand about 5 minutes until bubbles form on the outside rim.

Add your flour and pulse. Turn your mixer on and add your eggs, salt. Stop the mixer and scrape the sides. Turn it back on again and mix for a few minutes, until your flour is incorporated. In a separate bowl, beat the remaining sugar (2 tablespoons), with your butter. Scrape the butter into the bowl and mix. Yes, the butter needs to be added last. This will ensure a pretty, shiny coat on the outside of your Baba.

Here is a review:

Gather your ingredients

Add your yeast, milk and tablespoon of sugar to the bowl. Add your flour. Follow directions above.

Add you eggs and salt, when all incorporated, add your butter mixture last. Just mix for a few minutes until incorporated.

Remove your mixture from your mixer and cover with plastic wrap. Place in a warm place (inside of a kitchen cabinet), for up to 2 hours. Your mixture should almost double in bulk. Butter your pan or cups. After this time, unwrap and scoop your mixture into your cups.

Preheat your oven to 400 bake.

Once in their cups, cover again with plastic wrap for 30 minutes. They will be spongy. Your mixture will bounce back. This is what your looking for. Do not be concerned. If you have gotten this far, they will be good.

After this time, place in a hot oven for 10 minutes. Turn your oven down to 350 and cook for 5 minutes more.

(Don't worry if they look a little uneven, just shake the pan and let rest. They will continue to rise).

Special Note: Oven times will vary. Keep a watchful eye. They might be ready ahead. Cup sizes vary too. These were quite large and required longer cooking time. Check if they are done by inserting a toothpick. If it comes out clean, they are done.

Syrup:

Melt your sugar and water, until clear and dissolved. Add your apricot Jam and continue stirring until dissolved. Add your rum and turn off your heat. Let both your Baba's and syrup cool for 30 minutes.

Place your Baba's on their side and begin poking holes all over your Baba's. They will not cause your Baba's to break, so don't worry. You want to enable the syrup to sneak into your cakes while soaking.

Then, into their rum bath. You can either place them for a few minutes 2 at a time. Or place them all into a container over night, covered in Syrup. Remember, the longer you let the sit, the better they are. So they will keep well in a tight container for several days.

Don't be afraid to let them soak.

Before serving, try splitting them open and add some Whipped cream or serve them with some additional Rum on Top.

Which ever way you like, it's all delicious and hard to resist just one.

Buon Appetito!

Thank you to my sweet, Uncle Johnny at The Swiss Bake Shop in Scotch Plains New Jersey, for convincing me, you can make them at home and sharing this recipe with you!

Pasta con Sugo di Carne (Meat sauce), Calabria

2016-10-02T08:03:00.000-05:00

Brutti ma buoni, is the perfect description for this pasta sauce.   Translation? Ugly but delicious, is what you call Pasta that breaks apart, but would never be thrown away. Especially when it's covered in a flavorful meat sauce, that doesn't have to cook all day long.
After a trip to Calabria, to visit cousins, I was told, this Ragu' has it's roots in Calabria. Traveling about in Italy, you might find similar versions. In Calabria, it is always served with "Pasta fatta in Casa," or Home made pasta made in a tubular shape.
In much the same way, my Mother made this dish, I found a few sausages and a pork chop in the freezer. Lucky for me, I have a good memory. A little onion for garlic, some olive oil is all you need. I am sure this dish has it's roots in Naples too , as my Nonna Barbara, would often throw together Ragu's in much the same way. The browning of the meat, directly in the pan, creates a richness to this Ragu' all it's own and it doesn't have to cook, all day long.
Make some this weekend.
Buon Appetito!

Ingredients: 4 servings

14 ounces of chopped, fresh tomatoes (or store bought)

3 Tablespoons olive oil

3 small cloves of elephant garlic or 1/2 sweet yellow onion diced

One handful of chopped Parsley or Parsley torn apart with your hands.

One teaspoon of salt

One teaspoon of pepper

One pork chop

2 sausages

1/4 red wine

Optional Parmigiano Reggiano cheese, sprinkled on right before serving.

One pound of Rigatoni or any Tubular pasta. Works well with Buccatini too.

A large pasta pot, filled with water brought to a rolling boil. Add 2 tablespoons of Sea Salt.

Large open skillet

Method: Heat your olive oil to low/medium and Add your meats, turn up your heat and brown on both sides. This should take about 5-7 minutes. The meat does not have to be cooked through, just browned. It will continue to finish cooking in the tomatoes. Remove them to a separate plate to cool. Add a drop more olive oil if the pan looks dry and add your garlic or onion, mixing until fragrant.

Turn your heat down some and add your wine, carefully scraping your brown bits out of your pan.

Once you have loosened them up with a wooden spoon, add your tomatoes, salt, pepper and carefully slip your meat back in. Cook on a low, steady simmer until your oil separates from the pan, about 20-25 minutes. Carefully cook your pasta and remove al dente. Toss to coat with your sauce and serve.

. Serve with a sprinkle of Parmigiano Reggiano Cheese!

Buon Appetito!

Homemade Pasta Cavatelli (Mom's Version from Bari)

2016-09-28T06:13:00.000-05:00

When my Mother recently came for a visit, I was determined to keep her busy. Not hard to do around here, as we are always dreaming of good food. She hadn't made Cavatelli in so long, she was willing to give it a try. Relying on her memories was so easy. She recalled making these with her Mother. She reminded me that there was no such thing as measuring, everything was "Al occho" or with your eyes. So, with great determination, we followed my full proof remedy for bringing dough together. My 3 cup principle.
3 cups unbleached flour/ 1 plus 1/4 cup of water (give or take a few drops). 1 teaspoons of salt and mix in your standing mixer until your dough comes together in a ball. You an work it by hand or even with a food processor. Kneading by hand is all my Mother wanted to do. Imagine her surprise when the work was done for her by the standing mixer.
You can let it rest about 10 minutes after it all comes together. Don't wait to long, the dough will become to elastic. While you wait, cover two baking sheets with Parchment paper and dust with flour.

Shape and dust your ball with flour. Cover with plastic wrap.

Cut off a small piece at a time and roll either in between your hands or on a floured surface. Then simply cut 1/4 inch pieces with a knife.
With the back of a fork, press and roll. The pasta shape will take shape, My Mother used her fingers (the traditional way), to have the pasta take shape. Just cut, and shape by pressing down with your middle and forefinger. Use the very tips of your finger only, Press and roll.

You can set them in the freezer for later use by layering your trays in your freezer. When they are solid, simply slip them into freezer bags with small cuttings of parchment. They will keep up to a month. I don't know anyone who can stand to keep them in the freezer at all. They want to use them up in a hurry.

To cook, gently place the Cavatelli in a large pot of salted, boiling water. Let cook for about 8-9 minutes or so. Mine had to cook to the 11 minute mark. Remember to drain well. Its going to depend on the condition of your Cavatelli. If they are thick, they will need a longer cooking time. Just takes some practice.

I tossed mine with some simple salsa al Pomodoro (Tomato sauce) and some Butter, fried sage leaves and Parmigiano.

Version 2 with Butter and fried Sage leaves

Version 2 Ricotta Style Cavatelli
"Paese che vai usanza che trovi" Translation, Countries you visit, customs you will find. That's the thing about Italy. You can go two blocks and find completely different cuisine. To say foods vary Regionally, is almost to vague. Truth be told, food varies from tiny city to city, somtimes just blocks apart. Cavatelli is one of those foods. My Mother's version, from the Puglia region, is rather simple. Here is a second version, with Ricotta. I actually liked this version best. It makes for a much lighter Cavatelli, with a firm but soft texture. This recipe only works well for Cavatelli or if you are making Penne by hand (That is another recipe posting).
Recipe:
3 cups flour
3/4 cup whole milk ricotta drained
3/4 cup warm water plus up to 1/4 cup additional water if needed
1 teaspoon of salt for your Cavatelli plus one tablespoon for your pasta water. Since no two flours are the same,its going to take a little practice.
Follow the method above to work the dough into a ball with your stand mixer, then cutting a piece at a time, roll out and work with your fingers or fork (Add the ricotta to the flour, salt, then water).
Just remember, there is nothing fancy to Pasta making, just takes determination.
Once you relax, it will come together.
If you have any questions, please do not hesitate to contact me here on this blog or send me a message on facebook at www.facebook.com/sundayatthegiacomettis

Buon Appetito!

Chicken Tuscan Style~Pollo al Forno

2016-09-10T07:48:00.000-05:00

I have so much Rosemary in my yard, I could probably start selling it at the local market. For this recipe, plenty of fresh Rosemary is always on hand. In "the style of Tuscany" usually refers to something grilled. This "oven baked" chicken will remind you of that due to the abundance of fresh Rosemary. Your house will be infused with the smell of fresh Rosemary. Reminds me so much of those long walks in the Tuscan countryside.
A cut up chicken works very well for this recipe. Any combination will do. I will normally add the chicken breast about 30 minutes into the cooking time. For this recipe, I had two small packages of chicken thighs which was plenty for us. Even had some chicken leftover for chicken salad the following day.
Ingredients for 4 people:
I cut up chicken (About 4-5 pounds) or
2 small packages of chicken thighs (about 8 pieces)
2 good handfuls of fresh rosemary
3 cloves of garlic cut up
7 small -med red potatoes cut up thin sliced into a bowl/ rinsed/dried and set aside
2 tablespoons of olive oil for your potatoes
2 teaspoons of salt/
2 teaspoons of pepper
One cup of dry white wine

Clean and dry your chicken pieces. I like to leave about half the skin on the chicken for baking. You can remove your skin completely if you like. I do not. It is not necessary to add any additional fat to your pan for your chicken. You can always remove your skin before serving.
Salt and pepper your chicken with one teaspoon each of salt and pepper and set aside. Add your rosemary, garlic and toss. Reserve several sprigs for garnishing your plates.
Preheat your oven to 400 bake.

Prepare your potatoes. Toss with 2 tablespoons olive oil. Add one teaspoon each of salt and pepper.
Place your chicken in a large baking pan, skin side up. Spread your rosemary sprigs over your chicken pieces.   Turn your oven down to 375 bake.   Cook for 30 minutes.   Add your potatoes and spread them around your chicken. Cook for an additional 30 minutes.
Carefully remove your pan from your oven to your stove top. Add your cup of white wine.   Carefully place your pan back into oven.
Bake again for an additional 30 minutes. Your wine will evaporate but leave your chicken and potatoes with great flavor. Your chicken and potatoes should be golden. Remove from oven and let cool 10 minutes before serving. Discard the Rosemary and add some fresh Rosemary for garnish before serving. Buon Appetito~

Special hint: If your chicken is not golden, remove your potatoes (they should be golden but soft and somewhat crisp), put your oven on low broil for 5 minutes to crisp up your chicken.   Let cool before serving.

Pasta e Broccoli (2nd version)

2016-08-15T09:21:00.000-05:00

This is a fine example on how minimal ingredients can yield a great result. This dish, typical of the Puglia region of Italy is very familiar to so many of you here in the United States. The "Andy Boy" variety out of California, is the variety of choice.

Don't be intimidated by the anchovy. You may use anchovy paste if you like however you will not get the best result as the paste breaks down a little two quickly. Buy some good anchovies from Portugal. They are inexpensive and last once they are opened. The anchovy adds great flavor and disintegrates into the hot olive oil.

I came across this special pasta (little Harmonica shapes), from Puglia in a speciality food store here locally on sale. For under $15 for the entire dish, a little goes a long way.

Ingredients:

12 oz of dry pasta of your choice. (Spaghetti, Penne, etc)

1lb plus 1/2 lb of Andy Boy Broccoli (Broccoli rabe)

4 anchovy fillets (small) under oil

4 tablespoons of olive oil

3 cloves of garlic chopped

I tablespoon of salt for your water

1 pasta pot filled with 6 quarts of water.

1 teaspoon of baking soda

Method:

Put a 6 quarts of water in a pasta pot to boil. Add 1 tablespoon of sea salt.

Clean your Broccoli and drain.

Add your baking soda (addition of baking soda in your greens will help them remain bright green after they are cooked).

Boil for 10-12 minutes from the time your water comes back to a boil.

Remove your Broccoli from the water. Reserve your water in the pot. You will be using this water to cook your pasta later. Add more water if necessary right to the pot.

In a large skillet, heat your olive oil. Add your garlic and after 10 seconds add your anchovy fillets.

Your heat should be turned down some since the anchovy will sizzle when it hits the pan. Slowly turn your heat up to medium and your anchovy will disintegrate into the oil, creating a lovely, fragrant aroma. At this point add your drained Broccoli. Be careful as it hits the pan. Saute until all of your liquid has evaporated and your Broccoli has not quite stuck to the pan. Set aside.

Bring your water from which you cooked your Broccoli back to a boil. There is no need to add anything. Cook your pasta until al dente. Drain your pasta. Toss and serve. Add more salt if you wish. Buon Appetito

Pasta with Broccoli

2016-08-14T17:51:00.000-05:00

Servings for 6 people:
1 pound or so Broccoli florets, cleaned dried and set aside
1/4 cup olive oil
One large skillet (enough to hold your pasta when cooked)
3 cloves of garlic, diced
one teaspoon of hot pepper flakes
two teaspoons of anchovy paste or one anchovy
One pound of Pasta of your choice.
Several tablespoons of salt (2 for your pasta water), one for your Broccoli).

This is a wonderful, stand alone dish, that is very satisfying. Place a large, 8quart pot, filled with water on to boil. Add 2 tablespoons salt and bring to a boil. Blanch your Broccoli florets in the boiling water. Cook for approximately 3 minutes. Remove and set the broccoli aside to drain. Be sure and reserve your water as you will re-use this same pot to cook your pasta later. Add more water if necessary.

In the meantime, heat your oil in your skillet on low. Add your diced garlic, red pepper flakes and anchovy paste. When you begin to smell your ingredients heating, mash them some with a wooden spoon. Be careful, not to burn anything, as you just want to oil to be infused and flavored. Turn your heat up and add your Broccoli Florets.

Carefully, mash or cut your Broccoli florets in the pan. Using your wooden spoon, mix your ingredients in the pan so that your Broccoli is well coated. In the meantime, when your water is boiling again, add your pasta. Cook your pasta to al dente. While your pasta is cooking, your Broccoli should continue to cook for 5 minutes more. The Broccoli should be soft. At this point, take a cup of your pasta water and add it to your Broccoli. This cooking method, will help your Broccoli adhere to your pasta when mixed. The starch from this addition will help the Broccoli develop into a nice creamy, consistency. Boil away some of the liquid until just a few teaspoons is left in the pan.

Drain your pasta and toss in the pan with the Broccoli. Add more olive oil if necessary to the dish before serving.
Buon Appetito!

Melanzane Ripiene (Stuffed Eggplants)

2016-07-17T07:11:00.000-05:00

I made some delicious bread crumbs out of some Nicoise Olive rolls leftover from Easter. You may use almost any leftover bread you like. I like to add my own additional herbs. What a great way to make use of them. These Italian Eggplants are smaller, sweeter and hold together quite nicely through the cooking process. They are not bitter like the American eggplants sold commercially, so they are very easy to use in a number of dishes. I had forgotten all about them in the back of the drawer, so they needed to be used. I even had a small piece of Gorgonzola that was also leftover from the weekend.

Ingredients:
1 plus 1/2 pounds Italian eggplant (substitute Japanese Eggplants or zucchini if you like).
2 cups bread crumbs
3 tablespoons of olive oil (plus extra to rub on the interior of your Baking dish)
Handful of fresh parsley, basil, diced fine
2 teaspoon garic diced
One egg
approx 1/2 pound of Gorgonzola
1 teaspoon salt
1 teaspoon pepper
1 pound ground beef

All the interior of the Eggplants (you can use zucchini), that you can manage to scoop out of each eggplant, creating a bowl or a boat for your stuffing

METHOD: Heat your oven to 375 degrees. Remove inside from your eggplants by inserting your knife along the rim of your Eggplants and carve. Take care to leave the outside of the Eggplants intact. They will be your boats that will hold your stuffing. Place your diced, eggplant pieces onto a baking sheet and mix with a tablespoon of olive oil and sprinkle of salt. Place in oven for 25 minutes. Set aside to cool.

Place a large skillet on medium heat and add your garlic. Saute until fragrant and add your ground beef. Cook your beef and add your white wine. Let your liquid evaporate away. Pour the contents into a bowl to cool some.

Special Note: If you are using zucchini, you can skip the oven part. Due to the high water content of zucchini, you don't have to pre cook your boats. They will cook well when stuffed.

In a large bowl combine all your ingredients (except your Gorgonzola) and mix. You should have a good thick mixture consisting of your beef, eggplant interiors, herbs, salt, pepper, egg and breadcrumbs. Mix well. If your mixture seems to dry, add another egg, half at a time. You want it somewhat dry.

With your hands, fill each eggplant boat with the mixture. Do not worry about it falling over. Place in an oiled baking dish (one tablespoon wiped across the base with a paper towel), in a line. Cut your Gorgonzola and scatter the pieces across your dish.

Cover the eggplants securely with foil and cook in a preheated, 375 degree oven for 50 minutes. Uncover your eggplants at the 45 minute mark. Let them continue to cook for 5 minutes in your oven. If they look like there is still some liquid in the pan, bake for 10 more minutes. Remove and let cool.

I served some peas as a side dish and sprinkled some right on top before serving. Will easily serve 4-6 people. It's quite filling.

It can also be made ahead a few days.

Buon Appetito!

Special Note: These Eggplants measured about 6 inches in length. This version will not work with the larger American variety, Black beauty. They will require the Eggplant shells to be precooked. I would not recommend them for this dish.

You may also use Fontina cheese if Gorgonzola is unavailable. You can even add some Parmigiano and Mozzarella as a substitute for Gorgonzola. Enjoy!

Baked Pasta with Sausage and Mozzarella (Pasta al Forno version 2).

2016-07-04T08:41:00.000-05:00

I never imagined years ago that I would ever see the day that my son ( who is now 15), would ask for something other than pizza. A fussy eater early on, and plagued with diet restrictions, there was nothing I could do to get him to eat. The best advice I have ever had in my life, came from a Pediatrician in Italy who said, "Have you ever seen a nine year old eating Baby food?" I must admit, I was puzzled at the moment. Seemed a simple answer to a daily fight with one stubborn Italian boy. One day, around the age of Nine he came flying down staircase, running into the kitchen trying to figure out where that wonderful smell of sausage was coming from. He came around. He said those words I will never forget and I waited so long to hear, "Mom, that smells delicious, can you make me some Pasta?" Much to my initial shock, I just couldn't hold myself up. Had to sit down and contemplate what had just happened. After years, of constant arguing over food, it had all come to an end. So I did what any person would do, I made pasta and never looked back. This is Max's favorite. I hope it's yours too.
Buon Appetito!
For the sauce.
2 cloves of garlic diced
3 tablespoons olive oil plus one tablespoon vegetable oil
12 oz of ground sausage (without casing/ chopped)
2 teaspoons of salt
one teaspoon of black pepper
One cup of white wine
14 oz can of diced tomato's
one cup of water
One teaspoon of salt (If you are using unsalted tomato's for your sauce)

In a saute pan large enough to hold your sauce, heat your olive oil to medium and add your garlic. When your garlic is fragrant, add your sausage and brown. After about 7-10 minutes on medium, your sausage will brown. When your sausage is browned and about to stick to the bottom of your pan, add you white wine (one cup), and let boil away. This will take a few minutes until your liquid is all evaporated. At this point add a 14oz can of diced tomato's, one cup of water, salt, pepper, and let cook for approximately 15 minutes on medium low. Mix while cooking and your liquid will evaporate by half. At this point your pan should have a ring of oil around your sauce. This indicates your sauce is ready! In a separate pasta Pot, add your water and let boil. Add your pasta and cook for approximately 6 minutes. It is very important to under cook your pasta. It will continue to cook while in the oven, so don't worry.
For the Baked Pasta:
8oz of fresh mozzarella chopped up
12 oz of Rigatoni Pasta
Salt for the pasta water
1 cup of Parmigiano Reggiano cheese

Cook your pasta until Al dente. Toss with 1/2 the sauce and pour into a baking dish. Add 1/2 your Parmigiano Cheese. Add the rest of your Pasta. Add your Mozzarella cheese across the top. Add additional sauce if you like. Add the rest of your Parmigiano Reggiano. Cover securely and bake in a 375 degree oven for 30 minutes. Uncover and cook for 5 minutes more.
Serve in deep Pasta Bowls. Get ready for seconds! Buon Appetito!

Ciabatta Rolls in a hurry!

2016-07-04T08:39:00.000-05:00

Ingredients: 2 cups unbleached pre sifted flour. 1 cup whole wheat flour.

1/2 teaspoon of active / dry yeast (not instant)

1 cup plus1/2 cup warm to the touch, tap water. If your water is to hot for you to touch it, it's to hot. you don't want to kill the yeast.

One large bowl

Some plastic wrap to cover your bowl

One cupcake pan / lined with some cornmeal in each cup

one teaspoon of salt.

Method: Traditionally, Ciabatta bread is made with 100 percent wheat flour. I am not crazy about the results I have had using that method, so I have made a change. It will be hard for you to tell the difference.

Into a bowl, combine your yeast with 1/2 cup water. Give it a mix. Let sit 10 minutes. Add your flour to the bowl along with your remaining water and salt. Mix until combined. Remember your hands are your best tools. Don't be afraid to use them. Place a little olive oil on your hands and your flour will not stick. In just a few minutes, your flour will come together. No excessive kneading necessary. In fact, almost none at all.

You will get a good result. It will be sticky. When it's come together, roll into a ball and place in a bowl. Cover with plastic wrap and place in a dark cabinet for one hour.

After an hour, roll out your floured ball onto your work surface. Fold over once or twice. Flatten out into a tubular shape. Cover with plastic wrap for another 30 minutes. Then, gently cut your rolls out. Flatten with your palm and fluff up with your thumb under the center of the roll. Roll into a ball and place in your cupcake pan. Do not worry if they look flat. Continue anted cover with plastic wrap. Wait 30 minutes and preheat your oven to 425 degrees.

Make adjustments for convection cooking. These cooked on convection for 23 minutes. If you are using a regular oven, you will need to wait 35-40 minutes. Just keep an eye on them. They will continue to rise practically before your eyes.

In the meantime, preheat your oven to 425 degrees. Make adjustments for convection cooking.

Cook until crispy and golden brown. Buon Appetito!

Special Notes: These rolls can be made with all wheat flour.if you like or even regular flour. Remember, rolls will be very hard on the outside and crunchy. They are not designed to bite into, you must break them first. Enjoy!

Pollo alla Barbara (Barbara's Oven Fried chicken)

2016-05-30T18:19:00.000-05:00

Ingredients: One whole chicken cut up, cleaned, dry with paper towels. (5-6 pound chicken)

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon of pepper

3 cups breadcrumbs

1 cup corn meal

1/2 cup half and half or 3/4 cup whole milk

One tablespoon, grated, Parmigiano Reggiano cheese

One lemon sliced

(you will not need any additional oil for your baking pan)

24 hours before you plan on baking this dish, prepare your chicken. Clean your chicken removing your skin as well as possible. I like to keep some skin on the chicken for added flavor. Place in a bowl with a large bunch of Rosemary.

(Approximately 3 cups). Add your salt, pepper, one lemon sliced, olive oil and toss. Place your chicken pieces, rosemary into a ziploc bag. Pour approximately once 1/2 cup of half and half or 3/4 cup whole milk into your bag with the chicken. Zip it closed and mix, massaging the bag of chicken with your hands. Place into your refrigerator overnight. The next day, right before you are planning on cooking your chicken, preheat your oven to 375 bake. Carefully drain your chicken into a colander. You will lose very little liquid. In a large baking dish pour out 3 cups of your favorite bread crumbs along with one cup of corn meal and toss with one tablespoon Parmigiano cheese. Place your chicken pieces into the bread crumb mixture and coat.

Carefully lay your chicken pieces into your baking pan or skillet. Bake for 1 hour and 15 minutes until golden and crispy.

Serve with Oven baked Potatoes: 2 large sprigs of Rosemary, 4 cups of small red potatoes cleaned and cut up

One teaspoon of salt

One teaspoon of pepper

2 cloves of garlic cut up

2 tablespoons of olive oil

One baking dish

Method: Toss the potatoes with olive oil, garlic, salt and pepper in a bowl. Pour out onto a baking sheet or baking dish. Bake for 45-50 minutes at 375 degrees until golden and crispy. Serve with your delicious chicken and dry white wine. Buon Appetito.

Pasta with Artichokes

2016-05-19T21:41:00.000-05:00

I am such a minimalist. I get that from my Mother. I always have some leftover, frozen artichoke cooking liquid in the freezer. It comes in handy in times like these. Since artichokes are not in season here, I grabbed a bag of Frozen artichoke hearts in the supermarket. Yes, this time of year, it's a nice idea. I typically will fry frozen, artichoke hearts. Since I was cleaning out the refrigerator and freezer, I came across some artichoke cooking liquid from several months back. I hate to waste. This dish was the perfect excuse. The artichoke hearts are blanched before they are frozen in the bag. There is no added flavor. DO NOT USE CAN OR JARRED VARIETY. You are much better off choosing another menu for the evening. In under 15 minutes your meal can be ready. A little cream and some starchy water adds consistency to this great dish. You will be wanting seconds. I served this pasta with a light Pinot Grigio as artichokes are difficult to pair with a complicated wine. Buon Appetito!
Ingredients: Serves 4
One bag of frozen artichoke hearts thawed and rinsed, dried under cool water
3 cloves of garlic diced (fresh)
3 tablespoons of olive oil
1 cup of artichoke liquid. You may use vegetable broth, if you do not have this.
1/2 cup of fresh cream
2 teaspoons salt
1 teaspoon of fresh pepper
1/2 cup of white wine (Pinot Grigio)
1/3 cup of Parmigiano Reggiano
1/3 cup of starchy cooking water
3/4 pound of your favorite pasta (I used bow ties)
One large pasta pot
2 tablespoons salt for your pasta water
Method:
Place your pasta water on to boil. In the meantime, heat your oil and garlic. When its fragrant, add your artichokes. Cook by simply heating and turning over. It doesn't matter if they break down a little. Let them take on a shiny, golden color. Add your pasta to the boiling water and bring back to a boil by placing your lid on the pan. Remove the lid when it comes to a rolling boil again and continue to cook. You will notice your pan will become somewhat dry, add your wine. Continue to cook adding salt and pepper until all your liquid is just about evaporated from the pan. Add your cream and heat. As soon as it comes almost to a boil again, turn your heat off. Set aside to cool.

Drain your pasta and toss. Serve with a sprinkle of Parmigiano Reggiano cheese (optional) and a little fresh Parsley. Buon Appetito!