Saltimbocca and Roasted Carrots

(Subscribers, click HERE to view the video from your e-mail.)

In Italian, Saltimbocca means “jump in the mouth,” and in this recurring WSFA-12 TV cooking segment appearance, host Tonya Terry admits that this Italian chicken cutlet recipe lives up to its name. (Grazie tanto Nonna per questa ricetta ~ Brava!) And while I show Tonya how easy it is to cook fresh, I add a second recipe—Roasted Carrots.

I wish I could show you how much fun the hosts and crew of Alabama Live! enjoy the food that is prepared on set. Off camera—it is a little cooking class, with everyone asking me, “How did you do this?” “Really, it is that easy? I could do that!” And they are right—they COULD do that. These recipes are quick, easy and fresh!

Watch the video segment above to see how quickly it comes together and see the recipes below so you can start cooking them in no time!

Buon Appetito~

Mark

Saltimbocca ~ Chicken cutlets with Prosciutto & Sage

1/2 cup plain dried bread crumbs

1/4 cup grated Parmesan Cheese (Parmigiano-Reggiano cheese is preferred)

1 large egg

6 chicken cutlets, pounded thin

Kosher or Sea salt

Freshly ground black pepper

2 tablespoons extra virgin olive oil

Juice of 1 lemon

Freshly chopped flat-leaf parsley for garnish

*For Saltimbocca variation, add:

6 slices of prosciutto

6 large sage leaves

In a shallow oblong dish, combine the bread crumbs and grated cheese, stirring until well mixed. In another shallow oblong dish, beat the egg until bright yellow. Season both sides of each chicken cutlet with salt and pepper. (*See Saltimbocca variation note.) One at a time, dip each cutlet into the egg, turning over to coat both sides, and allowing the excess egg to drip back into the dish. Next, place the cutlet into the bread crumb mixture, turning over to coat both sides. (Press the bread crumb mixture into the cutlet with the back of your knuckles to insure the coating adheres.) Shake off any excess breading back into the dish. Place the breaded cutlet on a plate and continue breading the rest of the cutlets.

Heat 2 tablespoons oil in a large skillet over medium heat. When the oil is hot, add the breaded cutlets, in batches if necessary, and cook 3 to 4 minutes until the coating is nicely browned. Turn the cutlet over and cook the second side another 2 to 3 minutes until nicely browned.

Remove cutlets to a serving platter and squeeze lemon juice over the cutlets. Serve immediately. Serves 4 to 6.

(*Variation: after seasoning both sides of the cutlets, place one large sage leaf in the center, running lengthwise with the length of the cutlet, on the top side of each cutlet. Place one piece of prosciutto over the top side of the cutlet, covering the sage leaf, pressing the prosciutto into the cutlet to adhere. Proceed with the egg and breading process, following the rest of the recipe as written.)

Roasted Carrots

1 1/2 pounds 4- to 6-inch long baby carrots, washed, dried, green tops trimmed to 1 inch from

top of carrots. (*See note)

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Line a baking sheet with either parchment or foil.

Gently toss together carrots, oil, salt and pepper in a re-sealable plastic bag. Spread out the carrots on the baking sheet. Roast for 20 to 30 minutes (depending on size of carrots), until the carrots are nicely browned and fork tender—turning the carrots over once during the cooking process to brown both sides. Taste and adjust seasoning. Serve warm or at room temperature. 4 servings.

(*Note: if using large diameter or longer than 6-inch carrots with green tops already removed, cut each carrot in half lengthwise, cut each half crosswise into 3-inch long pieces.)

(A variation: After being roasted and removed from the oven, drizzle the carrots with a tablespoon or two of balsamic vinegar for an added tangy sweetness.)

Bringing fresh food to local TV

(Subscribers, please click HERE to view the video from your e-mail)

I’m excited to say that 2012 is starting off with bringing fresh and locally sourced food to local TV. And you don’t have to live in Montgomery, AL, to join in the fun! With host Judd Davis, let me show you how simple it is to prepare a fresh meal for yourself, friends and family. It’s as simple as soup—Italian minestrone. Lots of fresh vegetables, chicken stock and squash make this a hearty soup, perfect for a weekend lunch or a healthy Sunday dinner.

Watch the video above to see how quickly it comes together and see the recipe below to start cooking it now!

Buon Appetito~

Mark

Winter Squash with Vegetables Minestrone

2 tablespoons extra virgin olive oil

1 small to medium yellow onion, finely chopped

2 medium potatoes, peeled, diced into 1/2-inch-thick cubes

2 cups diced squash (such as Pie Pumpkin, Sweet Dumpling, Acorn, or Butternut), 1/2-

inch-thick cubes

1 teaspoon dried thyme

1 6- to 8-inch sprig fresh rosemary

2 teaspoons Kosher or sea salt

1/2 teaspoon freshly ground black pepper

8 cups canned, low-sodium chicken stock (homemade chicken stock is preferred)

1 (15.5-ounce) can cannellini beans, drained and rinsed

2 small- to medium-sized zucchini, cut into 1/2-inch-thick half rounds

2 cups, firmly packed, chopped collard greens (shredded cabbage may be substituted)

2 tomatoes, deseeded, diced into 1/2-inch-thick cubes

1/2 cup ditalini, tubetti, or other small-shaped pasta

Grated Parmigiano-Reggiano cheese for garnish

In a large Dutch oven or soup pot over medium-high heat, heat the olive oil. When hot, add the onion and sauté for 1 to 2 minutes, until the onion has started to turn translucent. Add potatoes, squash, thyme, rosemary, salt and pepper, stirring well to combine. Sauté for 2 to 3 minutes, until the potatoes and squash just start to color. Add the chicken stock, bring to a boil, cover, reduce the heat to low and simmer for 10 minutes. Raise the heat to medium-high, add the beans, zucchini, collards and tomatoes, stirring until combined. Return to a boil, cover, reduce the heat to low again and simmer for another 10 minutes. Stir in the pasta and cook, uncovered, for an additional 8 to 10 minutes, until the pasta is al dente – tender, but firm to the bite. Taste for seasoning and adjust with salt and pepper. Serve with a sprinkle of grated cheese and a drizzle of olive oil as garnish.

Serves 8 to 10 servings.

Merry Christmas and Happy New Year!

I tend to go overboard sometimes at the holidays. If a little is good, a lot must be better—as evidenced by the lights on our front door and tree.

In the spirit of keeping the holidays simple and heartfelt, here is a warm and comforting recipe: “Fresh Berry Cobbler.” Nonna shared this with me in late summer. A week ago I made it for a Christmas dinner party and it was as successful then as it was when Nonna made it for me in August.

Fresh Fruit Cobbler (Frutta Fresca in Crosta)

For the berry filling:

1 pound strawberries, stem ends removed, cut into quarters

1 cup raspberries

1 cup blackberries

¼ cup sugar

1 tablespoon flour

¼ cup chiffonade fresh mint

For the topping:

1¾ cups all-purpose flour

2 teaspoons baking powder

½ cup sugar

1 cup whole milk

11 tablespoons unsalted butter, melted and then cooled to room temperature

1 teaspoon pure vanilla extract

Pinch Kosher or sea salt

Powdered sugar for garnish

Preheat oven to 350 degrees.

Make the Filling:

In a large bowl, add the berries, sugar, flour and mint, gently stirring until well combined. Set aside.

Make the Topping:

In a medium bowl, sift together the flour and baking powder. Add the sugar, stirring to combine. Pour in the milk, melted butter, vanilla and salt. Mix until a smooth batter is formed.

Generously butter a 2-quart baking dish. Pour in the fruit filling, distributing the fruit evenly. Next, pour the batter over the top making sure that it completely covers the berries.

Bake for 1 hour, until the top is nicely browned. Remove to a wire rack and let cool 15 minutes before serving. Spoon into individual bowls, dusting the crust of each serving with powdered sugar.

Serves 6 to 8.

**For a variation: substitute the berries and mint with an equal amount of pears and apples plus 1 teaspoon ground cinnamon and 1 tablespoon fresh lemon juice. Follow the rest of the recipe as written.

I hope your holidays are warm, comforting and full of friends, family and food.

Buon Appetito~ Mark

*This recipe is included in the “Beyond the Pasta” App. Visit iTunes for all the DETAILS.

Italian Christmas Cookies

Italians might be famous for being frugal, but when it comes to holidays, all the stops are pulled out! And Nonna is no exception. Here is her recipe for classic Biscotti Natale: Chocolate, Amaretto, Hazelnut, and Almond Cookies. Extravagant because it uses two kinds of nuts, chocolate and amaretto liqueur ~ yum, all the way around. This will definitely be something different at your upcoming cookie swap. [These biscotti are only cooked once ~ traditional biscotti are baked twice ~ which makes these "cookies" softer than the usual coffee-dunking biscotti.]

Biscotti Natale

2 cups almonds, blanched, skins removed & toasted

2 cups hazelnuts, toasted & skins removed

10 1/2 ounces bittersweet chocolate, chopped into small pieces

10 1/2 tablespoons unsalted butter

10 1/2 tablespoons lard (shortening may be substituted)

4 eggs

3/4 cup amaretto liqueur

1 teaspoon vanilla

4 1/3 cups sugar

2 teaspoons baking powder

5 3/4 to 6 cups all-purpose flour

Preheat oven to 350 degrees.

Roughly chop the skinless, toasted almonds and hazelnuts. Set aside.

Place the chopped chocolate into a medium bowl. Melt the butter and lard together in a small pan over medium heat. Pour the warm, melted butter mixture over the chocolate and stir until the chocolate is melted and well combined with the butter mixture.  Set aside to cool.

In a small bowl, combine the eggs, amaretto and vanilla, beating until well combined. Set aside.

In a large bowl, combine the sugar and baking powder.  Add the egg mixture, stirring until well combined.  Next, add the chocolate mixture, stirring until well combined. Stir in the chopped nuts, distributing evenly throughout.

Add the flour in 2-cup batches, stirring until well combined between each addition, reserving the final 1/4 cup of flour. The dough should be moist but able to retain a shape when formed. If it is too soft, add the final 1/4 cup of flour.

Place a quarter of the dough on a clean hard surface and, using your hands, form into a 1/2-inch-thick slab of dough. Using a 2-inch round cookie cutter cut out the biscotti. Reshape the scraps into another 1/2-inch-thick slab and cut additional biscotti until all the dough is used.

Place the biscotti on a parchment-lined baking sheet and bake for 16 to 18 minutes, or until the biscotti are slightly hard on the outside yet still retain their shape and are soft on the inside. Cool on a wire rack.

Makes 6 1/2 dozen cookie-shaped “biscotti.”

Biscotti Natale making video

Subscribers: click HERE to view the video from your e-mail.

[Note: I shot this video in my hotel room in Denver, 2010, while working on a show. If I can bake these cookies in a hotel room toaster oven, think how successful you will be using an oven!]

Buon Appetito and Buon Natale!

Mark

Just in time for “e-reader” holiday gift giving ~ “Beyond the Pasta” is now available on Kindle, Nook and iBooks! Now you can take Nonna and her recipes with you wherever you go!

“‘Twas the night before Thanksgiving, and all toward the house, every creature was bringing home a boyfriend or spouse!”

With the largest American food holiday quickly approaching, the looming culinary quandary isn’t what to make on Turkey Day or what to do with the leftovers, it’s—what to feed everyone the night before the food frenzy begins?!

Trying to feed homeward bound family members, often with friends, new dates or holiday “orphans” in tow, a light yet filling meal on Wednesday night can be more stressful than the holiday itself. Add to that: unknown dietary restrictions, unknown arrival times (invariably someone’s flight is delayed or a roommate’s car breaks down) and unknown degrees of hunger—well, don’t take a Xanax and go to bed.

Here are three quick, economical dishes to choose from that, when paired with a simple salad (included), will satisfy a traveler’s hunger and still leave room for all of Thursday’s “thankfulness” yet to come.

Spicy Roasted Cauliflower and Saffron Soup

A lactose-free, gluten-free and stress-free meatless soup that will satisfy everyone’s dietary restrictions without having to tell Dad he’s eating “healthy”—plus, score brownie points with the son’s new “lactose intolerant” girlfriend, the daughter’s “vegan” fiancé or Aunt Sallie, with her newly diagnosed celiac condition requiring a gluten-free diet.

For the cauliflower:

2 heads cauliflower, cored and cut into equal-sized florets

1 teaspoon crushed red pepper flakes

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil

For the soup:

8 cups canned vegetable stock (low sodium, gluten free)

1/2 teaspoon (1/2 gram) coarsely crumbled saffron threads

2 tablespoons extra virgin olive oil

2 medium yellow onions, minced

4 large cloves garlic, finely minced

1 (15.5-ounce) can cannellini beans, drained and rinsed

2 medium potatoes, peeled and diced into ½-inch-thick cubes

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Thinly sliced fresh chives for garnish (optional)

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or non-stick foil.

In a large bowl, add the cauliflower florets, red pepper flakes, salt, black pepper and olive oil. Using your hands, toss together until the florets are covered well. Pour mixture onto the parchment-lined baking sheet, distributing evenly. Roast in oven for 15 minutes. Using a pair of tongs, turn the florets to a second side and continue roasting an additional 10 to 15 minutes, until the florets are nicely browned. Remove from oven and set aside to cool on the baking sheet.

Meanwhile, place 4 cups of the vegetable stock in a medium saucepan and bring to a simmer over medium heat. Remove the pan from the heat, stir in the saffron threads, cover and allow the saffron threads to steep for 20 minutes.

In a large heavy pot or Dutch oven, over medium heat, add the olive oil. When hot, add the onions, sautéing for 5 to 7 minutes, or until the onions are translucent and tender, but not brown. [If the onions start to brown, reduce the heat and add a tablespoon of water to slow the sauté process.] Add the garlic, stirring for 30 to 45 seconds. Add the beans, potatoes, salt and pepper. Stir until combined and allow to sauté for 1 minute. Raise the heat to medium-high, pour in the saffron-infused stock plus the remaining 4 cups vegetable stock. Bring to a boil, uncovered, stirring occasionally. Once at a boil, cover, reduce the heat to low and simmer for 20 to 25 minutes, or until the potatoes are tender. Turn off the heat. Add the roasted cauliflower, with any of the brown bits from the parchment, and stir until combined. Use a stick blender in the pot to purée the soup until it is slightly chunky and almost smooth. [If you don’t have a stick blender, purée the soup, in batches, in a food processor and return to the pot.] Garnish with chopped chives and a drizzle of olive oil.  Serves 8 to 12.

“Mad Dog” Penne with Cream

Slightly spicy, this pasta dish is the perfect foil to the rich food of a traditional Thanksgiving meal.

1 tablespoon extra virgin olive oil

2 ¼-inch-thick slices (approx 5 ounces) pancetta, cut into ¼-inch cubes (smoked pancetta is preferred)

1 small onion, thinly sliced into half rounds

1 teaspoon crushed red pepper flakes

1 (28-ounce) can whole peeled Italian plum tomatoes (preferably San Marzano), placed in a bowl and crushed by hand, reserving all of the liquid

1/2 teaspoon salt

1 pound penne rigate

1 cup heavy cream

1/2 cup grated Parmigiano-Reggiano, Grana Padano or pecorino cheese, for garnish

Heat oil in a large saucepan over medium heat. When the oil is hot, add the cubed pancetta and cook until browned, 4 to 5 minutes. Add the onion and sauté until soft and translucent, about 3 to 4 minutes, stirring occasionally. Once the onions are translucent and starting to turn golden, stir in the red pepper flakes and cook for 1 minute. Add the crushed tomatoes, their juices and salt, stirring until well combined, bringing the tomatoes to a boil. Once at a boil, reduce the heat to low and simmer until the sauce thickens, 18 to 20 minutes.

Meanwhile, cook the penne pasta in boiling salted water. Remove and drain the pasta just before it is al dente, a minute or two less than the package’s recommended cooking time. Add the slightly undercooked pasta to the finished sauce over medium heat, stirring until well mixed. Stir in the cream and cook until the pasta is al dente—firm but tender to the bite—and the cream has cooked into the sauce, 2 to 3 minutes. Serve hot, garnished with the grated cheese.

This makes 6 to 8 servings.

Potato, Bacon & Smoked Gouda Frittata

Less time consuming than making individual omelets, and with less cheese, this all-in-one-pan meal may be eaten warm or at room temperature. Plus, potatoes and the smoky flavor of bacon and Gouda gives this dish a “hearty” feeling without having to load up on large protein portions for the same effect.

3 slices bacon, hickory smoked

1 tablespoon extra virgin olive oil

1 small yellow onion, thinly sliced into half-rounds

1 medium russet potato, peeled, cut in half lengthwise, thinly sliced into half-rounds

3/4 cup chicken stock (low sodium, if using canned stock)

8 eggs

½ teaspoon Kosher or sea salt

¼ teaspoon freshly ground black pepper

½ cup shredded smoked Gouda cheese, more to garnish

Preheat oven to 350 degrees.

On the stove top, heat a 10-inch nonstick, ovenproof skillet over medium heat. Add the bacon and cook until crispy and nicely browned on both sides. Remove to a paper towel-lined plate. Crumble the bacon when cooled.

Pour off the fat from the skillet and discard. Return the skillet to the heat, add the olive oil and bring to temperature. Add the onion and potato, stirring to combine well. Cook until the onion starts to turn translucent but is not browning, about 2 to 3 minutes. Add a 1/4 cup of the chicken stock. Cook, stirring occasionally, until the liquid has almost evaporated, about 5 to 7 minutes. Add another 1/4 cup chicken stock, stirring to combine and cook until the liquid has once again almost evaporated, another 5 to 7 minutes. Add the remaining chicken stock and cook until the potatoes are just tender and the liquid has evaporated, another 5 to 7 minutes.

Meanwhile, in a medium bowl, add the eggs and beat until combined. Stir in the salt, pepper and Gouda. Set aside.

After the last addition of the chicken stock, add the crumbled bacon to the potato/onion mixture, stirring to evenly distribute. Taste the potatoes and adjust salt to taste. Reduce the heat to low, pour the egg/cheese mixture over the potato mixture. Stir to combine, making sure that the potatoes, onions and bacon are evenly distributed throughout.

Cook over low heat until the sides and bottom of the frittata start to lightly golden and the frittata begins to set up, about 5 to 7 minutes. At this point, remove the skillet from the stove top and place in the oven to finish cooking for 10 to 12 minutes, or until the top is set and just firm.

Remove the skillet from the oven, run a spatula around the edge to loosen the frittata, gently shake the pan to make sure the frittata is loose, place the surface of a plate over the pan and invert the frittata onto the plate. The now top should be nicely browned. Sprinkle the frittata with some additional grated Gouda cheese and serve warm or at room temperature.

Serves 6 to 8.

Arugula with Lemon & Garlic Vinaigrette

No need to pull out the myriad of bottled cream dressings that clutter the fridge door and weigh down a salad. The simple combination of lemon juice and extra virgin olive oil keeps this salad refreshing light.

Juice of 1 lemon

Extra virgin olive oil—3x the amount of the lemon juice. [For example, for 1/4 cup lemon juice, add 3/4 cup olive oil.]

1 large clove garlic, finely minced (or passed through a garlic press)

1/4 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

1 (5-ounce) package of fresh arugula (fresh mixed greens may be substituted)

Garnish: shredded Parmigiano-Reggiano cheese

Squeeze the juice from the lemon into a see-through glass or plastic 1 cup-sized measuring cup. Add olive oil (“eyeball” the 3x amount), garlic, salt and pepper. Whisk together until well combined. Taste and adjust seasoning as needed.

Place the arugula into a large bowl, drizzle half of the lemon/garlic vinaigrette around the arugula against the inside surface of the bowl. Toss the arugula well with the vinaigrette and add more vinaigrette, if needed, until the arugula is lightly dressed.

Garnish each serving with grated Parmigiano.

Serves 4 to 6.

[NOTE: If serving individual salads across a long span of time, only place enough arugula per serving as needed in the bowl. Whisk the standing vinaigrette to remix and dress the arugula with a little vinaigrette at a time. This will insure that the salad is fresh and crisp when served, and not soggy if overly dressed far in advanced.

ALSO: To keep the vinaigrette between uses, cover the measuring cup with plastic wrap and keep at room temperature. If storing overnight, place in an airtight container and store in the refrigerator. Bring to room temperature and whisk to combine before reusing.]

~Happy Thanksgiving~

~Buon Appetito~

Mark

If you haven’t had a chance to read my pumpkin article with recipes on PaulaDeen.com~ Click here!

Looking for a classic Southern Pecan Pie recipe? Click here for my favorite ~ not overly sweet and loaded with pecans!

Pumpkin & Ricotta Torta ~ here is Nonna’s recipe for an Italian fall favorite. Italians may not have “Thanksgiving,” but they sure do appreciate the pumpkin! Click here for the recipe!

Yesterday I had a whim to make a pecan pie, but not just any pecan pie. I wanted to make my late mother-in-law’s pecan pie.

Now is her pie better than your pie or the next-door neighbor’s? Maybe … maybe not. But what I do know is that she took great pride in baking it for me, because I bragged on her pecan pie to everyone. And the memory of her pride in making that pie for me—well, it makes each bite just a little better than the one before.

A glamorous photo of my mother-in-law, Pat, in her youth!

For me, that is “food.” Food is the joy of being with the person who made it, the appreciation that someone took the time and energy to cook something, the circumstance and situation of eating that food and the inevitable memory of all those things. I think that is why my trip to Italy to live with the Stefanis means so much to me. It is why the experience of cooking with Nonna in her kitchen, and absorbing her family’s traditions in the process, “pushed” me into writing my book about that experience.

Have you experienced an emotional connection to food?

Maybe your father made pancakes every Saturday morning when you were a child. Mmmm, how wonderful they tasted then and how much more incredible they taste in your memory now. Were they the best pancakes ever? I can hear the answer, “YES!” Why such an emphatic response? Because your father made them for you. That is food at its best.

“But WAIT, Mark, maybe his pancakes were disastrous?!” I hear you say, too.

I still bet that his attempt to cook for you, regardless of the outcome, would provide you with great memories. Even failed food can be “food” at its best.

So as I dug through old recipes from friends and family in the hunt for the pecan pie recipe, I discovered my great-grandmother’s recipe for pie crust. That was it. There was no way I could use a store-bought crust. I had to put the two together—“Big Gram’s” crust and “Pat’s” pecan pie.

My great-grandmother Erma "Big Gram" Reisterer and me on her front porch.

My great-grandmother was born prior to 1900 in Ohio to immigrant parents from Germany. My childhood memory of her cooking in her kitchen is the reason I love to cook for people now. Up by 6:00 a.m. and already starting the evening’s dinner, she lived in the kitchen. Everything she served was homemade. She is the reason I go on and on about “bring your family to the table and change a life, one meal at a time.”

Honestly, I get rather nostalgic about food in the fall. I think it has to do with the weather. The South can be rather oppressive in the summer—stagnant heat and humidity for months on end. Often, cooking is the last thing on my mind. And then, one day, it breaks and the leaves turn colors, football starts, out come pumpkins and Halloween decorations, which all lead up to Thanksgiving—a day of family, memories and thankfulness. Yesterday, I was feeling all caught up in that, here in my Alabama kitchen.

So, why the urge to make a pie of all things? Maybe it was a practice run at Thanksgiving. But truly, I can’t think of a better way to celebrate and honor two people that I loved than to make their food and eat it. Here you go ~ a very special pecan pie recipe from me to you. “Buon Appetito!” as Nonna would say.

Pat’s Pecan Pie

1 9-inch pie shell frozen, or refrigerator-case or freshly made crust placed in a 9-inch pie pan (see “Big Gram’s” pie crust recipe below).

—

3 large eggs, slightly beaten

1 cup dark corn syrup

3/4 cup sugar

3 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract (1 tablespoon bourbon may be substituted)

1/4 teaspoon salt

1 1/2 cups whole pecan halves, reserving 8 pecan halves for decoration

Preheat oven to 350 degrees.

In a large bowl, combine and stir together eggs, corn syrup, sugar, butter, vanilla, salt. Gently stir in the pecans. Pour into the pie shell (some of the pecans may float, which is fine). Take the 8 reserved pecan halves and arrange in a daisy pattern on the center of the pie.

Bake for 55 to 60 minutes until the filling has set, taking care that the pecans are a dark brown, but not burnt. During the baking process, if the crust edge starts to over-brown, cover the edge of the pie crust with tented aluminum foil or a pie crust protector to prevent it from burning.

Remove from oven and let cool completely before cutting and serving.

“Big Gram’s” Pie Crust recipe:

1 1/4 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/3 cup lard (shortening or butter-flavored shortening may be substituted)

3 to 4 tablespoons ice water

In a medium bowl, shift together the flour, salt and baking powder. Using a pastry blender, or two knives, cut the lard into the flour mixture until pieces are the size of small peas. Add 1 tablespoon of water over part of the mixture and, using a fork, gently toss. Push the moistened mixture to the side of the bowl and repeat until the entire mixture is moistened. Being careful not to overwork, form the moistened dough into a ball.

Roll out the dough on a lightly floured surface (making sure the rolling pin is lightly floured, too), from the center to the edge, into a 12-inch circle. Roll the dough onto the pin and place onto a 9-inch pie pan. Gently press the dough into the pan and trim the edge to a ½-inch beyond the edge of the pan. To finish, use the ½-inch overage to tuck under, flute, or scallop the edge. Fill with filling and proceed as directed above.

[Keeping in the fall and family spirit, here is the link to Nonna’s “Pumpkin and Ricotta Torta" recipe. Even though she is in Italy, Nonna can still contribute to your Thanksgiving feast! Enjoy~ Mark]

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Here is my appearance on NBC’s “Today Show with Kathie Lee & Hoda” for Columbus Day, October 10, 2011.

E-mail subscribers: to view the video from your e-mail, please click HERE.

I must tell you that Kathie Lee and Hoda were really kind and a lot of fun ~ and that goes double for all of the Today Show staff and crew. Truly relaxed, organized, and enthusiastically ready to go!

Here are the recipes: Minestrone alla Genovese, Southern Buttermilk Cornbread, Shrimp Scampi, plus a fourth BONUS recipe from Columbus’ hometown of Genoa – Pasta al Pesto with Roasted Grape Tomatoes.

Minestrone alla Genovese

For the Minestrone:

1 (15.5-ounce) can borlotti beans, with liquid (Roman or cannellini beans may be substituted)

2 medium potatoes, peeled and cut into 1/2-inch-thick cubes

8 cups water

1 1/2 cups (half of a small head) cabbage, shredded (Savoy cabbage is preferred)

2 small- to medium-sized zucchini, cut into 1/2-inch-thick half rounds

2 cups chopped green beans

1 small eggplant, peeled and cut into 1/2-inch-thick cubes

1 tablespoon Kosher or sea salt

1/2 cup tubetti, ditalini pasta, or other small pasta

Pesto (See recipe below or use 1/2 cup store bought pesto)

For garnish:

Grated Parmigiano-Reggiano cheese

Fresh basil leaves, small

In a large pot, combine the beans, potatoes and water. Bring to a boil over high heat, reduce the heat to low and simmer for 15 minutes. Raise the heat to medium-high, stir in the cabbage, zucchini, green beans, eggplant and salt. Bring to a boil, reduce the heat to low and simmer for 15 minutes. Add in the pasta and cook for another 8 to 10 minutes, until the pasta is al dente – tender, but firm to the bite. Turn off the heat, stir in the pesto, taste for seasoning and adjust with salt.

Serve with a sprinkle of grated cheese and a leaf or two of basil as garnish.

For the Pesto:

1 large clove garlic

1/4 teaspoon Kosher or sea salt, more to taste

1 cup (packed) fresh basil leaves

2 tablespoons grated Parmigiano-Reggiano cheese

1 tablespoon finely grated Pecorino Romano cheese

1 tablespoon pine nuts

1/4 cup extra virgin olive oil

(Traditionally, pesto is made in a marble mortar with a wooden pestle, hence the name “pesto.” This recipe uses a more modern technique – a food processor.)

In a food processor, add the garlic, salt and basil. Pulse until the basil is chopped, 10 to 12 pulses. Next add the cheeses, pulsing until well combined. Add the pine nuts and pulse until chopped. Now, with the food processor running drizzle in the olive oil until the mixture is a loose paste. (Be careful not process the basil too much, the basil will react to the heat of the food processor and become discolored.) Taste for salt and adjust as needed.

Southern Buttermilk Corn Bread

6 tablespoons lard (shortening may be substituted)

2 cups buttermilk

1 teaspoon salt

2 cups self-rising white corn meal or self-rising corn meal mix

½ cup flour

1 tablespoon lard, to grease the pan (shortening may be substituted)

Place a 12-inch cast iron skillet (*) into the oven and preheat the oven to 425 degrees.

In a small pan over medium heat, melt the 6 tablespoons lard. Once melted, remove from the heat and set aside.

Pour the buttermilk into a large bowl. Stir in the salt. In batches, alternately mix in the corn meal and flour until well combined. Add the melted lard, stirring until the mixture is smooth.

Remove the hot skillet from the oven, add the final tablespoon lard and place the skillet back into the oven. Once the lard has melted, 30 seconds to 1 minute, carefully remove the skillet and swirl the hot lard to coat the bottom, making sure it also coats halfway up the sides.

Pour the corn meal mixture into the hot skillet and bake for 30 to 40 minutes, until the center is set, slightly cracked and the top is a golden brown. (If you are unsure of doneness, insert a toothpick into the center and it should come out clean.)

Cut into wedges and serve hot or at room temperature, plain or slathered with unsalted sweet butter.

Makes 8 to 12 wedges.

(*) For thicker corn bread, use a 10-inch cast iron skillet or for “high rise” corn bread use an 8-inch skillet, using an inserted toothpick to test for doneness.

Pasta al Pesto with Roasted Grape Tomatoes

For the pasta:

1 pint grape tomatoes, whole

2 tablespoons extra virgin olive oil

1/2 teaspoon Kosher or sea salt

1/2 teaspoon freshly ground black pepper

Pesto (see recipe below)

1 pound gemelli or torcetti pasta (or your favorite twisted-shaped pasta)

Grated Parmigiano-Reggiano cheese for serving

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

In a medium bowl, add the tomatoes, olive oil, salt and pepper, tossing until well combined. Pour the tomatoes onto the baking sheet and roast in the oven for 15 to 25 minutes, or until the tomatoes are nicely browned and caramelized. (Some will be darker than others, don’t let that worry you.) Remove the sheet from the oven and set aside to cool.

Meanwhile, prepare the pesto – see recipe below. (You may substitute 1 cup already prepared, store-bought pesto for the recipe below.)

Bring a large pot of water to a boil. Once boiling add 2 tablespoons sea salt and the pasta, stirring the pasta to prevent it from sticking together. Follow the package directions and cook the pasta until al dente –tender, but firm to the tooth. Drain the pasta well, but do not rinse.

Place the hot pasta in a large bowl, add 3/4 cup pesto (more to taste), mix until combined. Add the roasted tomatoes, and their cooking juices, gently stirring until well mixed. Serve immediately, while warm, with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano.

Serves 4 to 6.

For the Pesto (makes approximately 1 cup):

2 large cloves garlic

1/2 teaspoon Kosher or sea salt, more to taste

2 cups (packed) fresh basil leaves

1/4 cup grated Parmigiano-Reggiano cheese

2 tablespoons finely grated Pecorino Romano cheese

2 tablespoons pine nuts

1/2 cup extra virgin olive oil

(NOTE: Traditionally, pesto is made in a marble mortar with a wooden pestle, hence the name “pesto.” This recipe uses a more modern technique – a food processor.)

In a food processor, add the garlic, half of the salt and one cup of the basil. Pulse until the basil is chopped, 10 to 12 pulses. Add the rest of the salt and the remaining basil. Pulse again until well chopped, 10 to 12 pulses. Next add the cheeses, pulsing until well combined. Add the pine nuts and pulse until chopped and well combined. Now, with the food processor running drizzle in the olive oil until the mixture is a loose paste. (Be careful not process the basil too much, the basil will react to the heat of the food processor and become discolored.) Taste for salt and adjust as needed.

Scampi

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

3 large cloves garlic, minced

1 teaspoon red pepper flakes

1½ pounds extra large (26/30 count) shrimp, peeled and deveined with tails left on.

Zest and juice of 1 lemon

1 teaspoon Kosher or sea salt

½ teaspoon freshly ground black pepper

½ cup white wine [* ¼ cup Bourbon whiskey may be substituted for an “American

twist.” See special cooking instructions if using.]

¼ cup freshly chopped flat-leaf parsley

Slices of artisan bread for dipping

In a large skillet over medium-high heat, add the butter and olive oil. Once melted, stir until well combined. Cook until the foam subsides and the butter starts to slightly brown. Stir in the garlic and red pepper flakes, quickly cooking for 30 seconds. Add the shrimp, cooking in batches if necessary, making sure they form a single layer in the bottom of the skillet. Sauté for 1 to 2 minutes on each side, turning over when the shrimp have turned pink on each side. (Do not overcook the shrimp at this step.) Remove the shrimp to a bowl and set aside.

To the sauce in the skillet, add the lemon zest and juice, salt and pepper, stirring to combine well. Add the wine and cook until reduced by half, 2 to 3 minutes. [*If using Bourbon, omit the wine and: remove the skillet from the heat, pour in the bourbon, returning the skillet to the heat, tilting the pan away from you to ignite the bourbon, if cooking over a gas flame. If using electric, return the skillet to the burner and carefully ignite the bourbon with a match. Once the flames have subsided, continue with the recipe, as follows.]

Return the shrimp to the pan and add the parsley. Quickly stir until combined and cook for another minute. Remove from heat, place the shrimp on a platter and pour the sauce over. Serve immediately with crusty artisan bread for “sopping” up the sauce. Serves 4 to 6.

Buon Appetito~

Mark

]]> http://www.beyondthepasta.com/2011/10/12/mark-leslie-today-show-appearance-columbus-day/feed/ 7 http://www.beyondthepasta.com/2011/10/12/mark-leslie-today-show-appearance-columbus-day/ http://feedproxy.google.com/~r/BeyondThePasta/~3/wBDG5R6ejhw/ http://www.beyondthepasta.com/2011/10/07/oh-great-pumpkin-where-are-you/#comments Fri, 07 Oct 2011 15:39:53 +0000 Mark Leslie http://www.beyondthepasta.com/?p=4436

Pumpkin in Sicilian Market. Photo, used by permission, by Karen M. Landes, author of "In Etna's Shadow," published by Gemelli Press.

Tune in to my appearance on The Today Show with Kathie Lee & Hoda for a Columbus Day cooking segment this Monday, October 10, 2011. Please check local listings for air-times.

Fall has arrived in the South—with low humidity, daytime highs in the low 80s and nighttime temps being in the 50s—and it has me thinking PUMPKIN!

Having been asked to teach a class featuring Pumpkin Gnocchi, I have been up to my eyeballs with the orange fruit for the past several weeks. Though this post isn’t going to feature a recipe for those gnocchi (I find it difficult to write a recipe where so much of it is about the feel of the dough as it is combined)—some things just have to be learned in person, standing next to Nonna in Italy!

For a Halloween treat, here is my La Torta di Zucca – Pumpkin Torte – recipe. A combination of ricotta cheese and pumpkin purée makes this a light version of a pumpkin pie, plus the orange liqueur and zest gives the short crust a citrus contrast to the spice in the pumpkin. I think Nonna would approve!

La Torta di Zucca e Ricotta

Pumpkin and Ricotta Torte

For the crust:

1/2 cup + 1 tablespoon sugar

2 cups + 1 tablespoon flour

9 tablespoons unsalted butter, room temperature, cut into small pieces

1/4 teaspoon salt

1 tablespoon lemon juice

1 tablespoon Grand Marnier, Cointreau, or other orange-flavored liqueur (orange juice or water may be substituted)

Zest of 1 small- to medium-sized orange

1 egg

Preheat oven to 350 degrees.

Place the ring of a non-stick 10-inch springform pan, closed and without bottom, onto a sheet of parchment paper and, using a paring knife, run the edge around the inside of the ring, scoring the parchment paper. Use a pair of scissors to cut along the scored line. [This circular piece of parchment will be used later in the baking process.] Assemble and close the springform pan. Butter and flour the inside of the pan.

In a large bowl, stir the flour and sugar together. Add the rest of the ingredients.  With a fork, slowly cut and work the butter and other ingredients into the dry ingredients. As the dough begins to come together, stop using the fork and, with your hands, form into a ball of dough, gently kneading the dough, in the bowl, until it has come together and all of the flour has been absorbed. Do not overwork the dough—this is not pasta.

Take a golf ball-sized piece of dough and, working in sections, press it into the bottom of the pan to form a 1/4-inch-thick crust, continuing to add more dough until the bottom of the pan is covered. Now continue adding the dough up the sides of the pan, stopping about a 1/4-inch from the top of the pan. The dough should be an even thickness throughout.

Place the pan into the refrigerator and let chill while preparing the filling.

For the filling:

1 1/4 cups whole milk ricotta cheese

1 1/2 cups sugar

6 large eggs, divided (yolks and whites separated; yolks into a small bowl, whites into a medium bowl)

1 cup canned pumpkin purée (NOT canned pumpkin pie mix)

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground clove

1/2 teaspoon salt

In a large bowl, add the ricotta cheese and 2 tablespoons of the sugar. Stir until well combined. Add one egg yolk and stir until combined. Continue the process by adding 2 tablespoons of sugar and mixing well, then a yolk and mixing well before repeating until all of the sugar and yolks have incorporated into the ricotta. Add the pumpkin, the four spices and salt, stirring until well mixed. Set aside.

Add a pinch of salt to the egg whites and, using an electric hand mixer, whip the whites to a firm, but not hard, peak.

In batches, slowly fold the whipped whites into the pumpkin mixture, being careful not to fold too vigorously and deflate the whites in the process.

Remove the pan from the refrigerator, pour the batter into the crust, place the pan into the oven, and bake for 25 minutes. Lower the oven temperature to 300 degrees and bake an additional 25 minutes until the top has started to lightly brown.

Cover the top with the circular parchment paper, bake another 2 minutes (allowing the oven to come back up to temperature). Turn the oven off, leaving the torta inside to finish baking while the oven cools down. DO NOT OPEN THE OVEN DOOR until the oven is completely cold, at least 4 to 5 hours. [I usually bake this torta the night before, turning the oven off and going to bed, allowing the oven to cool down, and the torta to finish cooking, undisturbed, overnight.]

Once cooled, gently remove the parchment paper from the top, being careful not to rip the top of the torta off.

For the topping:

2 tablespoons ground cinnamon

2 tablespoons sugar

In a small bowl, mix the cinnamon and sugar until well combined.

Using a spoon, sprinkle the cinnamon/sugar mixture over the surface of the torta until well covered.

Open the spring form pan, gently transfer the torta to a serving plate and slice into wedges. Makes 8 to 16 wedges.

♦♦♦

AND here is another little Halloween treat. The opening of The Peanuts’ “It’s the Great Pumpkin, Charlie Brown” by Charles M. Schultz, which starts off with a line that pretty much sums up my last two weeks of pumpkin dealings:

[Lucy scoops out the innards of the pumpkin Linus brought]
Linus: [groans] You didn’t tell me you were gonna kill it!

Boo! And Buon Appetito~

Mark

For more details on Mark’s book, Beyond the Pasta: Recipes, Language & Life with an Italian Family, please click HERE.

And don’t forget to see Mark’s iPhone/iPad/iPod app “Beyond the Pasta” on iTunes ~ DETAILS.

Interested in Karen M. Landes’ beautiful and informative book on Sicily, “In Etna’s Shadow” – click HERE for more details.

Learning a Language

With the beginning of a new school year fast approaching, I have a bit of the learning bug on my brain. And “learning” shouldn’t be reserved for those under 22, who are mostly forced to become educated before reaching 18! “Learning” is a life long adventure ~ or so it seems to me.

For as much as my book and this website are about food, they are also about language. Sometimes I forget that or, maybe it is more accurate to say, that I don’t talk about language as often as I talk about food. [Click HERE to read previous “Word of the Day” language-themed blog posts.] A beautiful dish makes a great photo, but how do you visually make language become the “eye candy” that food naturally is? Food is easier to write about.

I get so wrapped up in bringing you one of Nonna’s recipe or sharing an adventure we had together, that I forget to tell you about the other half of my Italian love story … Alessandra and the Italian language!

My trip to Viterbo, Italy, which started all of this ~the book, the website and the app on iTunes~ was as much about learning the language as it was about learning the food. Actually, now that I think about it, the trip for me at that time was really MORE about learning the language than it was about the cuisine. I already knew how to cook, but I didn’t know how to speak anything but English.

Obviously, learning to cook a cuisine is a fantastic gateway into a culture. But unless you plan to spend your entire vacation with your mouth so full that you can’t converse with anyone, at some point, you will feel the innate desire to want to speak, to express yourself, to no longer be the foreigner who has to smile, nod and gesticulate at everything to be understood.

Language is key. There is power in the spoken word!

Fluency is not an easy task and it takes years, but that shouldn’t hinder you from being adventuresome in trying to learn what you can. Be a baby once again. A little bit here, a little bit there. It’s fun!

• Start small. Pick up a phrase book. Listen to a tape. Download lessons on your media devices. Check out the “Una Parola del Giorno”- posted in the right hand column of this blog. Visit every day to see and hear a new word. Bravissimo!
• Feeling braver? More curious? Take a class at a local college or language school.
• Really want to jump in? Trial by fire? Do what I did and travel to the country to learn from a native speaker. Surround yourself with the sights, sounds, smells and tastes of a new culture. You’ll be surprised how much more you’ll learn beyond the written and spoken word.

Here is a piece of footage I shot this past January when I visited Nonna, Alessandra and the rest of the Stefani family, except this time, there is no Nonna in this video. This is all Alessandra ~ a wonderful woman, mother, Italian teacher and ~ my dear friend!

E-mail subscribers, please click HERE to view the video from your e-mail.

In this video, I had to remind myself to speak English simply to Alessandra, which is why I end up rephrasing my questions to her. It helps to think of the simplest way to phrase a question. Alessandra speaks English VERY well, but she is not 100% fluent in English. She makes mistakes, too. Her most common mistake is confusing “he” and “she.” Often Alessandra will be telling me a story about “she did this” or “she did that” and it is only at the end when I realize that, all along, the story was about her husband Lillo.

Also, Alessandra was a bit nervous being interviewed. You can see it by the fact that her hands are under the table. Using your hands to speak Italian is a must and I wish I had thought to remind her to keep her hands above the table so you could see her “speak” as she answered my questions. Hands ~ Molto importante!! Watch her shoulders and arms … you will see that her hands were “talking” as much under the table as her mouth was above it.

I hope you are eating well and cooking up a storm this summer, but I also hope that you’ll push yourself, just a little, to learn a new word or two in another language. Why not give your brain a little something to chew on, too?!

Cari Saluti~

Mark

*Interested in studying with Alessandra and Nonna? Here are the links to the Dante Alighieri Society in Siena. Classes with the Stefanis in Viterbo may be booked through the Dante Society.

For the school: http://www.dantealighieri.com/

For the course: http://www.dantealighieri.com/italian_language_courses_viterbo.html

Live Italy Studying Italian info: http://www.inviterbo.com/dblog/default.asp

Might I recommend:

For Children: Gemelli Press offers this fun and entertaining children’s Italian language book: Impariamo l’Italiano con l’aiuto della Mano

For Adults: A wonderful book about Italy and its language by author Dianne Hales: La Bella Lingua

The tomatoes are coming, the tomatoes are coming!

Late summer is that magical time of year when garden tomatoes ripen on the vine – and quickly become the thing that you cannot eat or give away fast enough! In all of their deliciousness, it can be hard to keep up.

Here are 5 of my favorite tomato dishes, which may inspire you to use your overabundance of those vine-ripened beauties, regardless of their size, variety and color. Some I learned from Nonna and her recipes inspired others.

1. Crostini Pomodorini~

(*Subscribers click HERE to view this crostini video from your e-mail.)

Recipe:

1 baguette, cut on the bias into ¼- to ½-inch-thick slices

2 pints cherry or grape tomatoes, cut in half, stem end to bottom.

Extra virgin olive oil

Dried oregano

Kosher or Sea salt

Freshly ground black pepper

1 bunch fresh oregano, leaves removed from their stems

Preheat oven to 425 degrees.

Line a baking sheet with parchment paper (optional – makes cleanup easier). Arrange the bread slices on the sheet. Drizzle with olive oil. Distribute the cut tomatoes on top of the bread slices. Sprinkle each with dried oregano, salt and pepper. Drizzle again with a little olive oil.

Bake for 12 to 15 minutes, or until the tomatoes have started to roast and the bread is lightly browned and crunchy.

Remove from oven, top the tomatoes with some fresh oregano leaves. Drizzle with a little more olive oil. Arrange on a serving platter. May be served warm or at room temperature.

2. Classic Tomato Bruschetta

Grilled bread rubbed with fresh garlic, tomatoes, basil, extra virgin olive oil, salt and pepper – is there anything easier and more Italian than this?!

Click HERE for the recipe!

3. Baked Stuffed Tomatoes

Italians love stuffed and baked vegetable sides! (Yes, technically, tomatoes are a fruit.) These are a perfect side for a brunch or served with roasted or grilled meat and fish. The recipe can be found on the “Beyond the Pasta” App on iTunes. Click HERE for more details!

4. Heirloom Tomato and Onion Tart with Pancetta, Basil, and Mint

On one trip to visit Nonna in Italy, she prepared a tomato tart using items she had on hand ~ garden tomatoes, mint, basil, pancetta and onions. I didn’t watch her prepare this tart, so here is my reconstructed version of hers. For me, one bite has all the flavors of summer!

*I prepared this tart for the House Beautiful photo shoot of my house. The crew from the magazine LOVED it. Here is the LINK to the online version of the House Beautiful Feb 2010 magazine feature.

Click HERE for the recipe!

5. Heirloom Tomato Beggar’s Purses

This recipe is based on the above tomato tart recipe. The tomato tart is such a summer hit that when I was asked by a friend to bring an appetizer to a summer evening’s cocktail party, I decided to convert the tart into a finger food appetizer. Same ingredients as the tart, just constructed in a different form.

The recipe and assembly video can be found on the “Beyond the Pasta” App on iTunes. Click HERE for more details!

I hope these recipes will inspire you to tackle the summer tomato mother-load from your garden or will inspire you to take those plastic bags full of tomatoes offered to you by your gardening neighbors and friends!

“Bring your family to the table and change a life one meal at a time!”

Buon Appetito~

Mark

*For more recipes, visit the “Recipe” page in the  “Italian Pantry” here on Beyond the Pasta.

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