Ever  need a comfort food fix? I do.

When I make filled focaccia with fresh pesto, burrata and mortadella it is the ultimate comfort satisfaction, nothing competes when it emerges from the hot oven and the burrata has melted perfectly, the mortadella is warm, and the bite of fresh pesto creates the ultimate flavor combination and brings me to one of my fondest memories.

I experienced filled focaccia when I visited a dear friend in Milan. It was a damp, chilly autumn afternoon and we had just returned from seeing DaVinci’s Last Supper.

We arrived in her sweet apartment (not much bigger than my living room back in the US) and I was immediately engulfed with the delicious smell of warm bread, fresh basil, and gooey cheese. As the aroma saturated the room, it was the most amazing sensation, so very unexpected yet incredibly welcomed.

She quickly answered my thoughts and explained she had decided to make us her mom’s filled focaccia recipe. With a slight smile and an air of pride, she announced it was created with her fresh garden pesto,  her nonno’s cured mortadella, and her mom’s homemade burrata. My mouth was watering and my senses were dancing…..

As she cut the focaccia, the ingredients, oozed out of the center and teased us with the beautiful colors and enticing flavors. I set the table and poured the house wine from her uncle’s vineyard.  She tossed together a simple salad which came from her window box garden.  We sat, giggling and chatting as the hours passed during the gloomy afternoon.

As I reminisce, I never knew such a simple dish could entice me at such a deep level but now I realize each recipe, each dish created with such love and intent is forever it’s own work of art.

Filled Focaccia with Pesto, Mortadella, and Burrata

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Author: Michelle Michelotti-Martinez

Cuisine: Italian

Serves: 8

Ingredients

• FOCACCIA DOUGH:
• 5 Cups All-purpose Unbleached Flour
• 2 Teaspoons Instant Active Dry Yeast
• 2 – 3 Tablespoons Extra Virgin Olive Oil (Plus 2 Additional Tablespoons To Oil Bowl)
• 1 Teaspoon Salt
• 2+ Cups Warm Water
• STUFFING:
• 12 Thin Slices Mortadella
• 2 Burrata Balls, torn in pieces
• Pesto:
• 1 Cup Basil
• 1 Garlic Cloves,
• Pine Nuts
• Parmigiano Cheese
• Salt & Pepper
• ⅓ Cup Olive Oil
• TO FINISH:
• Extra Virgin Olive Oil
• Coarse Sea Salt

Instructions

1. Measure and assemble your flour, oil, salt, yeast, and water.
2. Add everything but the water into a large bowl and stir.
3. Add half the water and stir.
4. Continue to add water until the dough begins to come together into a shaggy ball.
5. Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand.
6. Knead for about 5 minutes, or until the dough is smooth and pliant.
7. Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside.
8. Roll the ball of dough around in the oil ensuring the sides of the bowl and ball of dough are both lightly oiled.
9. Cover your bowl with plastic wrap and place in a warm spot to rise. (I cover mine with a kitchen towel on top of the plastic wrap and sit it on a large sunny windowsill.)
10. Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature.
11. Preheat oven to 425 degrees F.
12. While the dough is rising, place all of the pesto ingredients into a blender or food processor and blend until smooth.
13. Divide the dough into two equal halves.
14. Oil a 13 x 9 Inch baking sheet.
15. Place one half of the dough on a lightly floured surface and roll it with a rolling pin until it fits the bottom of the prepared pan.
16. Place the dough in the pan, stretching it with your fingers to fit.
17. Spread the tomato pesto over the dough.
18. Lay the ham slices, slightly overlapping on top of the pesto.
19. Lay the provolone cheese slices on top of the ham, overlapping to fit.
20. Roll out the remaining dough to fit the pan, then stretch it out with your fingers as you lay it on top of the stuffing mixture.
21. Use your fingers to pinch the two dough halves together to seal.
22. Use your fingers to press dimples into the top of the dough.
23. Drizzle a little of the oil over the top of the dough.
24. Sprinkle the top with some salt and then bake until puffed and golden brown, about 25 minutes.
25. Cool 10 minutes, then cut into 4-inch squares and serve.

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The post Filled Focaccia with Pesto, Mortadella, and Burrata first appeared on Eatentions.

Arancini, risotto rolled into a ball and filled with gorgonzola dolce cheese and fried. The memory takes me right back to Roma and my favorite food vendor, Gabriel. Each day, he was parked close to the infamous Spanish Steps and the enticing aromas floating from his wooden cart, drew me as we passed by.

After our exchange of friendly greetings, he would offer me one of his hand made arancini balls, the famous fried rice balls of the area. In his thick but seductive accent, he would describe these heavenly bites he made fresh each day. Each time I took a bite, the crunch coupled with the soft melted cheese and al dente risotto created a melody in my mouth one can only experience. Simple but utterly delicious, I looked forward each day to sample (and of course purchase) his famous arancini.

We became fast friends, exchanging stories of travel and his recommendations of sights to see, all of which never failed as we were directed to the local delights in both food and culture. Our days directed us because of Gabriel and my pre-planned itinerary was quickly erased upon the realization that there is no google search for the memories he helped create for us. I will never forget the experience.

So as I write the blog and recipe for these arancini, I fondly remember Gabriel and our journey through Roma and happiness he and his wooden cart gave to all that took the time to stop, sample, and listen. Grazie Gabriel, this is an ode to you…..

Arancini

 

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Author: Michelle Michelotti-Martinez

Ingredients

• For Risotto:
• Extra-virgin olive oil
• 1 Large Onion, cut into ¼-inch dice
• Kosher salt
• 2 cups Carnaroli or Arborio rice
• 4 cups Chicken Stock, kept HOT
• 1 to 1½ cups Dry White Wine
• 2 tablespoons Butter
• ¾ cup grated Parmigiano-Reggiano
• For Arancini:
• Canola oil for frying
• Breadcrumbs
• 4 ounces Gorgonzola Dolce
• fryer or dutch oven with 3 inches of oil and heated to 375

Instructions

1. For Risotto:
2. Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
3. Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add chicken stock, 1 cup at a time, to the pan. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice. Repeat this process with the hot saffron chicken stock.
4. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat. (Want it al-dente)
5. Toss in the butter and Parmigiano-Reggiano and "whip it”. The rice should be creamy but still flow and hold its own shape. Cool and refrigerate 4 hours or upto overnight.
6. For Arancini:
7. Take risotto out of fridge. Heat oil in dutch oven or heat fryer to 375.
8. Pour some breadcrumbs in a bowl. Line a baking sheet with parchment paper.
9. Take ⅛ cup or so of risotto and roll into a ball. Put in a little gorgonzola dolce in middle of ball and re-shape. Roll in breadcrumbs and place on cookie sheet.
10. Repeat with remaining risotto and gorgonzola dolce
11. Put into fridge til ready to fry or fry right away.
12. Put 4 balls into oil and allow to cook for about 3-4 minutes or until deep golden and heated through.
13. Remove and put on a plate lined with paper towels.
14. Repeat until done and place into warming oven until ready to eat or eat right away

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The post Arancini first appeared on Eatentions.

Chocolate, chocolate, and more chocolate; I vowed to eat it everyday and in one form or another, I do. I absolutely ADORE dark chocolate and now that the medical field has found it healthy, I have a guilt-free addiction. Life is so good!

Probably like many of you, I have a bunch of gluten-free friends and coming up with yummy desserts that taste good aren’t always the easiest feat for me (I do make pasta for a living afterall). So when I played around with a recipe of a “torta caprese”, translation, chocolate and almond cake, which I learned in my beloved Italy, and it tasted good, I was completely jazzed!

For those of you who don’t know what torta caprese is, it’s this delicious chocolate almond cake from the island of Capri (doesn’t that fact just make you want to indulge)? The torta, it is a simple cake and was first created by the hospitality industry of the island primarily for tourists. It is traditional to the area and makes for a wonderful story to tell when you serve this little bit of chocolate heaven.

I usually top it with powdered sugar because I love a rustic looking cake but if you feel so compelled, I think whip cream would work beautifully especially with a little orange flower water or lemon zest.

So, when you feel like escaping for dessert in Capri, prepare this tort and transport yourself to the island….

Torta Caprese

 

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Author: Michelle Michelotti-Martinez

Ingredients

• 10.5 Ounces - Dark Chocolate
• 6 - Large Eggs, Separated
• 1¾ + ⅛ Cup - Sugar
• 1½ tsp. - Vanilla Extract
• 1¾ + ⅛ Cup of Almond Flour
• 10.5 Ounces of Butter, Melted & Cooled
• Powdered Sugar for Dusting

Instructions

1. Preheat oven to 350 Degrees F. and lightly grease a 9 inch spring form pan.
2. In a double broiler over medium heat, melt chocolate and butter together. Stir and remove from heat.
3. Beat the egg yolks with the sugar and vanilla extract until pale and thick.
4. Fold the chocolate, butter and almond flour into the egg yolk mixture.
5. Use a clean bowl to beat the egg whites until they form soft peaks, then fold these into the chocolate almond mixture.
6. Pour the batter into your prepared pan, and bake for about 40 minutes or until a toothpick comes out of center with a little "fudgyness"
7. Cool 20 minutes, then remove from the tin.
8. Allow to cool to room temperature, then dust the top with powdered sugar or cocoa. Serve with whip cream

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The post Torta Caprese first appeared on Eatentions.

It’s hot. 100 degrees plus, to be exact, and we are scheduled for an outdoor lunch party. What sounds good in 100-degree weather other than a siesta and a glass of rose? Unfortunately, that wasn’t an option, the afternoon was committed to viewing 2 Italian films where siesta’s and rose are what we watch, not what we do.

As I pondered, I began to pull from my travel memory bank and back to Capri, Italy on a hot summer afternoon. While sitting on our terrace made of white stucco and trimmed in bright blue we watched the sailboats dance on the ocean water. As I fell into a semi-hypnotic state, I stared as the ocean became the canvas for the vast array of colors from the individual sails. As the moments slipped by, I sipped on my chilled glass of rose and pondered what beautiful dish would satisfy my quench of hunger.

I don’t know how much time went by before I heard the gentle knock at our crooked wooden door, which was carefully etched into the architecture of the wall and pulled me back into the realization of the moment.

Gabrielle, son of the proprietor, must have read my mind as he stood in the doorway holding 2 antique ceramic pasta bowls that coddled a nest of freshly made pasta tossed in a light white wine sauce and topped with butter braised sea bass caught earlier that morning. He spoke to me with his beautiful Italian accent, “Signora, may I offer you something light to eat while you enjoy your view?” I quickly stepped aside as I responded, “per favore, grazie Gabrielle e grazie alla tua mamma”. He looked down at the wooden floor and smiled.

We positioned ourselves underneath the small, sun-bleached umbrella as a light breeze relieved us from the afternoon sun. We both glanced at the masterpiece in front of us and admired the simple elegance of the dish. We swirled our forks in unison as the aromas of lemon, dill, and garlic filled our senses and tempted our pallets. One bite was all it took as we savored delicious flavors and the perfect texture of the pasta. We breathed a sigh of culinary joy and realized the mastery we had both just experienced. We remained silent as we solely communicated through the pleasure on our faces…..surely there couldn’t be a more perfect culinary culmination…..

Here’s to my best afternoon on Capri and my best effort at recreation…Lemon Pasta with Broiled Salmon and Charred Lemon

Buon Appetito!

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Michelle Michelotti-Martinez

Serves: 8

Ingredients

• For Pasta, (Can use store bought lemon pasta or regular pasta):
• 3 cups pasta flour
• 5 eggs
• salt
• lemon oil, to taste
• For Salmon:
• 6 pieces of center cut salmon
• 2 lemon
• butter for brushing
• salt and pepper
• For Sauce:
• 1 stick butter
• ⅛ cup olive oil
• 8-10 garlic cloves, crushed
• 1 cup white wine
• chicken broth, if needed
• red pepper flake
• juice of 1 lemon and zest
• salt and pepper
• dill, for garnish
• ½ cup parmigiano-reggiano plus more for serving

Instructions

1. For Pasta:
2. Make a well inside the flour, add a dash of salt, the eggs, and ¼ tsp lemon oil (more if needed). Mix together until combined. Knead dough for 10 minutes and set aside.
3. With a kitchen aide attachment or hand crank, start with widest setting. Cut pasta into quarters. Cover the other pieces with saran wrap. Run the dough through and fold and run through (do this 3 times). Run through 4 times on widest setting. Change setting and run through 2 times, change setting and run through 2 times, change setting and run through 2 times, change setting (should be #5 or 3rd from last setting) and run through once. Repeat with remaining dough.
4. With wide cutter, cut each sheet and place on a cookie sheet lined with semolina flour and dry a bit.
5. For Sauce:
6. On stove in large sauté pan, add oil and butter and melt. Add all ingredients, garlic, cook for 1-2 minutes. Add wine and cook for 2-3 minutes. Add lemon, red pepper, salt, and pepper and a little chicken broth. Turn heat down and set it simmer, covered. Adjust seasonings and add a little more butter, if out of balance.
7. For Salmon:
8. Turn oven on broil on low. On a broiler sheet, line with foil. Put pieces of salmon and season with butter, salt, and pepper. Place 2 pieces of lemon on each piece.
9. Broil for 13-14 minutes or until done. Break into large pieces.
10. When ready to cook, boil a large pot and salt water. Put in pasta and cook 2-3 minutes, or until al dente (or by package instructions). Drain and add to sauce with ½ cup of reserved pasta water, toss with ½ cup parmigiano cheese. Put in a bowl, add dill and arrange salmon and lemon pieces.

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The post Lemon Pasta with Broiled Salmon and Charred Lemon first appeared on Eatentions.

It’s summer. The beginning of warm days and nights, lingering afternoons, and patio evenings filled with food, fun, and friends. We long for these nights all year as they bring some of our best memories and fondest times.

So often during the summer, my favorite thing is to create an array of Italian appetizers accompanied with delicious wines and hours of endless conversation. With this as a favorite pastime, I am always looking for bites of deliciousness which can be completed ahead of the fray yet taste like they were just prepared.

When I am looking for inspiration for recipes, I frequently end up pulling from my memory bank of travel experiences. One very fond memory for us both was during a stay in the Tuscan countryside in an Agriturismo. For those of you who might not be familiar, Agriturismo’s are working farms where you can stay for both room and meals. If you haven’t experienced one, I highly suggest the venture. Quaint, rustic, and unique, nothing quite matches the sensation of being woken up to both the sounds of the farm roosters cackling accompanied by the divine smells of the bake goods nestled inside the womb of the wood fire oven preparing themselves for breakfast enjoyment.   It is truly a morning dance for one’s sensory pleasures.

One particular morning, we were gladly awakened by the enticing smells of the kitchen below. We quickly gathered ourselves together in hopes we aren’t too late (or early) for the pleasures we fantasized as we awoke from our slumber. We were careful to lightly tread over the old wood floor covered with footprints of the memories made before us and over to the nostalgic moka pot where countless others have too enjoyed a pot of the liquid gold finishing brewing and awaiting our enjoyment.

Nestling up in the corner table against the rough stone walls of the farmhouse, we sipped our coffee and gazed over the fields being hugged by the morning dew. As we got lost in a gaze of the Tuscan hillside, Gabriella (the owner and chef) quietly slipped a gorgeous tray of fresh figs, homemade burrata cheese, and fresh bread topped with glistening fresh olive oil, zested lemon, and then carefully wrapped amongst a wreath of fresh sage leaves. I didn’t believe anything could have broken my day dreaming stare but the enticing aromas of the farmhouse bread and the warmth of the newly made cheese rising from our table was too alluring to ignore. My head quickly shifted to the food painting in front of me, balanced by color, texture and flavor, it was almost too gorgeous to eat…..almost.

As I took the small, antique ceramic plate and arranged the bread, cheese, and fruit in the same thoughtful manner as Gabriella, I thought carefully about how best to honor this masterpiece. As I contemplated the layers of flavors I was about to experience, I wondered if it would satisfy the anticipation I was building inside my fantasy.

As I sank my teeth into the soft texture of both the bread and the cheese, the warmth of both filled my mouth while the intensity of the fresh olive oil coated my taste buds and the fresh lemon lingered slightly behind.

As I slowly chewed, I marveled at how beautifully satisflying four ingredients could be and how this melody worked so graciously together and I contemplated the age-old question, could it really be this simple to create the perfect, culinary bite? The answer was simple and quick……..yes.

Burrata Cheese with Fried Sage and Anchovy Oil

 

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Cook time

5 mins

Total time

5 mins

 

Author: Michelle Michelotti-Martinez

Serves: 6

Ingredients

• 1 tub of burrata cheese (can use fresh mozzarella)
• 12 sage leaves
• 2-3 T anchovy paste
• 5-6 T olive oil
• 1-2 T white balsamic vinegar
• 9-10 kalamata olives
• salt and pepper
• crostini for serving

Instructions

1. In a small skillet, heat olive oil. Add anchovy paste and whisk to incorporate. Add sage leaves and lightly fry. Take off the heat and stir in white balsamic vinegar. Season with salt and pepper.
2. On a platter, break open the burrata balls. Arrange kalamata olives and pour anchovy oil and sage over cheese. Serve immediately with crostini or crackers

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The post Burrata Cheese with Fried Sage and Anchovy Oil first appeared on Eatentions.

When I think of warm summer nights and long casual evenings on the patio with family and friends, lots of appetizers always come to mind. They go with the flow of the evening and allow everyone to graze and enjoy while sipping a beautiful glass of wine and drinking in the moment.

We do a lot of entertaining during this time of year and so with the appetizer theme comes the need for having easy and universal dishes so I can join my guests in savoring the magic of the evening.

This appetizer was inspired from a Tuscan Farmhouse we stayed at back in 2012. The owner/chef was treating us to a special tasting of her favorite Tuscan vintage and brought out truffle-oil rubbed crostini, fresh cut prosciutto and local pecorino cheese. Somehow that moment brought together the perfect pairing of a bite of food and a taste of wine. Since that moment, I felt the need to recreate it…..both literally and in my dreams, I hope you enjoy.

Endive and Prosciutto Spears

 

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Prep time

10 mins

Total time

10 mins

 

Author: Michelle Michelotti-Martinez

Recipe type: Appetizer

Cuisine: Italian

Serves: 8

Ingredients

• 3 Heads of Endive, Spears Only
• 12 Slices of Prosciutto, Halved
• Parmigiano-Reggiano, Shaved
• Good Quality Truffle Oil
• Cracked Black Pepper

Instructions

1. On a platter, arrange endive spears, arrange prosciutto over spears and add desired amount of shaved parmigiano-reggiano. Drizzle a nice amount of truffle oil and a little cracked black pepper.
2. Serve immediately with a delicious wine!

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The post Endive and Prosciutto Spears first appeared on Eatentions.

It really is as easy as that, really. Scallops are one of those decadent wonders that when paired with a simple accompaniment, makes anyone look like a 5 star chef……after all, who wouldn’t want THAT?

I have two members of my family who are scallops freaks, seriously, head over heels about these little meaty, sweet wonders from the sea. They LOVE them and each could devour 15-20 on a daily basis, honestly 15-20.  I often think to myself, why couldn’t they have chosen something a LITTLE less costly, I mean really???

Recently on a trip up north I KNEW I had better create some dish that had scallops or I might not be welcomed back. Anyone who has been north (meaning Montana) in the DEAD of winter KNOWS that fresh scallops are a bit difficult to come by……just a little….okay friggin IMPOSSIBLE! Sure enough as luck would have it, guess when I was going to be there… WINTER!!!

I can’t begin to express my gratitude for my buddy, the fishmonger who I sought out about 7 years ago. He bails me out all the time by keeping some of these little “gems” frozen in his stash for desperate cooks on a mission of pleasure.

So when I was up north a couple of weeks ago, I  meandered into his little shop for my usual request and asked (with desperation in my voice) if he had his “stash” for me to raid? He went a bit pale as he was sure he had sold the last of the lot to a chef in town. I could feel my heart stop and my eyes fill with tears (a bit dramatic, I know) but he panicked enough to make a trip to the back of the shop and  now it was my turn to hope for a miracle.  Sure enough, after about 15 minutes, he found me the last of the scallop “stash”, hidden beneath a newly frozen salmon.

I jumped up, kissed him, and bid him farewell as I made my way off to create my scallop wonder and to become the favorite of the family……once again.

Seared Scallops with Basil Pistou

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Michelle Michelotti-Martinez

Serves: 4

Ingredients

• For the Scallops:
• 1 to 1¼ pounds dry sea scallops, approximately 16
• 2 teaspoons unsalted butter
• 2 teaspoons olive oil
• Kosher salt
• Freshly ground black pepper
• For the Pistou:
• 1 tablespoon crushed garlic
• 1 teaspoon kosher salt
• 4½ cups basil leaves, torn into pieces (2 ounces)
• ¼ cup coarsely grated plum tomatoes
• ¼ cup extra-virgin olive oil
• 1 cup finely grated Mimolette or Parmigiano

Instructions

1. For the Scallops:
2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
3. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1½ minutes on each side. The scallops should have a ¼-inch golden crust on each side while still being translucent in the center. Serve immediately with pistol.
4. For the Pistou:
5. In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it's incorporated. Stir in the cheese and refrigerate until ready to serve.

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The post Seared Scallops with Basil Pistou first appeared on Eatentions.

To ALL my Osso Buco Lovers out there, this one’s for YOU!

I have rarely heard the comment, “I don’t like Osso Buco”. In fact, I have NEVER heard it and I will safely assume it is because Osso Buco can be made with ANY meat that needs to be slow cooked in a delicious array of vegetables, herbs, wine, and broth…hence my conclusion.

The first time I had this mouth-watering dish was with my Italian family in the mountains of Piedmont. Autumn was coming quickly and the air was changing from the warm summer days and nights to the crisp, cool, and, damper days of fall.

I can remember the excursion like it was yesterday….we had gone to see the original house of my relatives high in the mountains of Northern Italy. Most of the day had been spent trekking through tough terrain and rainy spells but the magic of standing in the stone house with 2 rooms and a root cellar and knowing where my ancestors had grown up made every challenge worth it.

After we wandered around the home and heard the stories from the elders who could remember the history and family memories, we were invited to the neighbor’s home for an evening of dinner and hopefully many more conversations of by gone days, at least, I hoped.

When we arrived, the aroma in the air of braised meat in the wood oven for hours, took over my senses and I was intoxicated. It was something I had never experienced and obviously something I will never forget.

As we visited and shared an aperitif, I just savored the enjoyment of the perfume in the air and the suspense of the surprise was heightening the fun of the evening as we talked more about my relatives and the history of the valley.

Finally, the dining moment arrived and we sat down on a beautiful, rustic table set with a mixture of family heirlooms, each one with its own story. I watched through the door to the kitchen as the host assembled the dish that had my senses so entranced.

First she ladled a beautiful mound of risotto Milanese, so golden in color it almost didn’t look real, and resting beautifully on top was a thick, oval piece of deeply braised meat covered in a shimmering dark red sauce. My mouth was watering as I watched the final touch of fresh parsley, lemon zest, and garlic flutter over the top. I had just witnessed the ensemble of my first Osso Buco.

And so there it was, a beautiful medley of perfection being served on a family heirloom plate with many stories and memories of the valley of my ancestors……

Osso Buco

 

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Prep time

40 mins

Cook time

3 hours 30 mins

Total time

4 hours 10 mins

 

Author: Michelle Michelotti-Martinez

Cuisine: Italian

Serves: 6

Ingredients

• For Osso Buco;
• 6 - 1-1/4 inch-thick beef or veal shanks
• kosher salt and freshly ground black pepper
• ½ cup all-purpose flour for dredging
• ¼ cup extra-virgin olive oil
• 1 Tbs. unsalted butter
• 1 sweet onion, diced
• 3 stalks celery, diced
• 3 carrots, peeled and diced
• 3 cloves garlic, diced
• 1 tsp. dried oregano
• ¾ cup dry white wine
• 2 Tbs. tomato paste
• 1 28-oz. can Italian plum tomatoes, drained and chopped, juices reserved
• 1 cup low-salt chicken broth, more if needed
• 1 large sprig thyme
• 1 bay leaf
• For Gremolata:
• ¼ cup finely chopped fresh flat-leaf parsley
• 4 large cloves garlic, minced
• finely grated lemon zest of 2 lemons
• For Risotto Milanese:
• extra-virgin olive oil
• 1 large onion, cut into ¼-inch dice
• kosher salt
• 2 cups Carnaroli or Arborio rice
• 2 large pinches saffron
• 4 cups chicken stock, kept HOT
• 1 to 1½ cups dry white wine
• 2 tablespoons butter
• ¾ cup grated Parmigiano-Reggiano
• pinch of turmeric, put in rice

Instructions

1. For Osso Buco:
2. Heat the oven to 350°F.
3. Tie the shanks around the middle with kitchen string (if they’re not tied already) and season them with salt and pepper. Put the flour in a dish. Dredge the shanks very lightly in flour, thoroughly shaking off the excess.
4. Have ready a dutch oven or baking dish large enough to hold the shanks in a single layer (9x13-inch works well). In a large heavy skillet, heat 3 Tbs. of the oil over medium-high heat. Put three shanks in the pan and sear until nicely browned on both sides, 2 to 3 minutes per side. Move the shanks to the roasting pan. Repeat with the remaining three shanks.
5. Carefully pour off the fat in the pan and wipe it out with paper towels (it’s fine if the browned bits remain in the pan bottom; just wipe away the used oil). Return the pan to medium heat and add the butter and remaining 1 Tbs. of oil. When the butter is melted, add the onion, celery, carrot, garlic, oregano, and 1 tsp. salt. Cook the vegetables, stirring occasionally, until soft and lightly browned, 15 to 20 minutes.
6. Increase the heat to medium-high, add the wine, and cook, scraping up any brown bits with a wooden spoon, until the wine is reduced to about ¼ cup, about 3 minutes
7. Stir in the tomato paste. Add the tomatoes with their juices, the broth, thyme, bay leaf, ½ tsp. salt, and a few grinds of pepper. Bring to a boil, and pour the contents of the pan over the shanks. Cover tightly with heavy-duty aluminum foil. (If using dutch oven, keep in same pan)
8. Braise the veal in the oven until fork-tender, 1-1/2 hours, checking the liquid occasionally. If it has cooked down, add enough broth to keep the level about halfway up the shanks. To check for doneness, pierce a shank with a fork. The meat should pull apart easily. Taste a morsel—it should feel soft and tender. Do not overcook, or the shanks will fall apart.
9. Gently brush most of the vegetable bits off the shanks. With a wide, flat metal spatula, carefully transfer the veal shanks to a dish. Strain the pan juices through a medium-mesh sieve into a saucepan, pressing hard on the solids with a spatula to extract as much sauce as you can. Bring the sauce to a simmer
10. Just before finishing the sauce and serving, combine the parsley, garlic, and lemon zest. Add two Tbs. of the gremolata to the sauce. Remove the strings from the shanks. Serve the osso buco over risotto milanese and topped with the sauce and a small sprinkling of the remaining gremolata
11. For Risotto Milanese:
12. Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
13. Add the saffron to the hot chicken stock; the stock should turn bright yellow.
14. Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock, 1cup at a time, to the pan. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice. Repeat this process with the hot saffron chicken stock.
15. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat. (Want it al-dente)
16. Toss in the butter and Parmigiano-Reggiano and "whip it”. The rice should be creamy but still flow and hold its own shape.

3.5.3226

The post Osso Buco first appeared on Eatentions.

That simple combination is EXACTLY what makes this recipe a serious delight….top it off with dipping into pesto and a beautiful marinara sauce and I am not sure there is much more in the world better than that single bite of yumminess to satisfy ALL the senses. In fact, I am fairly convinced there isn’t, at least when it comes to comfort food bliss.

I became inspired to create this recipe because of my sheer obsession with ravioli. I wanted to do something “ravioli like” but more carefree and not too structured but also not too close to lasagna. Sounds like a LOT of “not too this” and “not too that” (really carefree right?). Well, such is the life of a pasta maker.

Okay, back to the post…..it doesn’t seem to matter the time of year for me as I find that I love pesto married with marinara ANYTIME. It can be pizza, it can be pasta, I honestly don’t care, my taste buds just simply love the two whenever I can get them.

Since I am a girl who cherishes seasonal goods, this love affair means I have to prepare at harvest time to satisfy these cravings during winter. I put up pesto in my freezer and marinara in my jars for those winter days when I desire these tastes and want to make a really colorful and pretty dish. Besides, half the work is done and all that is left is to make some yummy ricotta (which is never a BAD thing) and roll out some pasta. I know that some of you might think these last 2 items sound like some serious work but I promise the extra effort is well worth it.

So here is to the venture of “not too this” and “not too that”……. I think it turned out “just right”.

5.0 from 2 reviews

Ricotta-Filled Handkerchief Pasta with Pesto and Marinara

 

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Prep time

2 hours

Cook time

15 mins

Total time

2 hours 15 mins

 

Author: Michelle Michelotti-Martinez

Recipe type: Main Dish

Cuisine: Italian

Serves: 6

Ingredients

• For the Pasta:
• 3 ½ cups of all-purpose flour or “00” flour (found in specialty markets or on-line)
• 4-5 large eggs
• 2 T water (more, if needed)
• For the Marinara:
• 2 - 28 ounces cans of peeled whole tomato, preferably San Marzano
• 1 big onion, slice
• 1 head of garlic, peeled but whole
• fresh basil, big handful
• pepper
• ⅓ cup olive oil
• For the Pesto:
• 1½ cups blanched almonds
• 4 garlic cloves
• 1¼ cups extra-virgin olive oil, more if needed
• 4 cups basil leaves
• 1 cups freshly grated Parmigiano-Reggiano cheese (6 ounces), plus more for garnish
• ⅓ cup mascarpone cheese
• kosher salt

Instructions

1. For the Pasta:
2. Make a well in center of flour and put eggs, basil, and 2 T of water. With a fork, whisk together and then begin to move around the rim of the well, scooping a thin layer of flour to the egg mixture and whisk together. Continue this until you have a thick mixture and then fold in the rest of the flour.
3. Once the flour is roughly mixed with the eggs, begin to knead the dough. Work with the palm of your hands and if the dough feels dry, make a small well again and add water, 1 T at a time, and work through. The dough should be slightly sticky.
4. Lightly flour the surface and continue to knead the dough 5-10 minutes or until the dough feels “silky and smooth”. It should be very elastic in texture. Cover the dough with plastic wrap than let rest for 30 minutes.
5. When ready to roll out, cut dough in 4 pieces and cover the other 3 with damp cloth or plastic wrap. Flatten the piece you are working with into a ½ inch burger shape. Using the machine, start with the roller on the largest setting and pass through the machine. Fold in thirds, turn direction, pass through again. Do this 3 more times then pass through 5 more times. Move to the next setting and pass through 3 times. Move to next setting and pass through 2 times. Move to next setting and pass through 2 times. Move to next setting and pass through 2 times. Move to next setting (should be #6 on roller) and pass through 1 time. LIGHTLY FLOUR each side of the sheet and set aside to dry. Repeat process with remaining dough.
6. When ready to cook, bring 6 quarts of water to a boil and add 3 T of sea salt (salty as the sea!). Add pasta and cook for 2-3 minutes or until al-dente.
7. For the Marinara:
8. Put all the ingredients above in a big dutch oven. Cook for about 1 ½ hours or until you press garlic along side pan and it smashes.
9. Put through food mill to combine.
10. Keep warm
11. For the Pesto:
12. In a food processor, pulse the almonds with the garlic until smooth. Add the basil and pulse until finely chopped. Add the parmigiano and the mascarpone and pulse until smooth. Slowly add the olive oil. Season the pesto with salt and scrape into a large bowl.
13. To Assemble:
14. Meanwhile, preheat the oven to 450°. Line 2 rimmed baking sheets with parchment paper. In a very large pot of salted boiling water, cook 2 pasta sheets until al dente, about 3 minutes. Using a slotted spoon, lift out the pasta sheets and let them drain slightly, then turn gently in the pesto to coat. Lay one of the pasta sheets on a prepared baking sheet and dollop ¼ cup of the ricotta near one end. Fold one-third of the pasta sheet over the ricotta, then fold the rest of the sheet over onto itself. Repeat to fill the second pesto-coated sheet, then repeat the entire process with the remaining pasta sheets, pesto and ricotta. Cover the folded handkerchief pasta with foil and bake for 10 minutes, until hot throughout.
15. Spoon the marinara sauce into shallow bowls. Top with the stuffed pasta handkerchiefs, garnish with parmigiano and serve.

3.5.3226

The post Ricotta Filled Hankerchief Pasta with Pesto and Marinara first appeared on Eatentions.

Yes, yes, that someone is ME! Something in my being simply calls me to make pasta and to make it often, in fact, to make it as often as possible.

A BIG obsession for me is ricotta cavatelli, its texture and shape just work with my taste buds….now go and mix it up with some seasonal yummies and it easily becomes the perfect food in my world, easily.

Ricotta Cavatelli was a staple when I was growing up. My Nonna would make it at least every Sunday and sometimes during the week if any of us did something extraordinary or just asked (isn’t that how it works with grandbabies?). I’m thinking the latter happened much more often than the former….

Now back to the cavatelli story. For her, she kept the sauces simple, Bolognese or butter, it just didn’t get much fancier than that and it didn’t need to. Honestly, any pasta she made was sensational and frankly, I ate more of it raw than anything (which completely made her crazy but secretly, she really loved it).

Nonna always started with making the ricotta, I am sure it had a lot to do with hovering grandkids waiting impatiently to be fed and acting completely starved to death…..Solution? Easy, triple the batch, make crostini, and let us go to town (and out from under her feet, literally) so she could crank out her cavatelli treasures.

I loved that the air was always filled with fresh cheese and the aroma of her infamous Bolognese sauce, which conveniently simmered all day and comatosed us while we waited for the feast of deliciousness!

Finally, I was old enough to make pasta in my own house and when I first branched out from the traditional and into the “variations”, I was sure I would need a pasta confessional and ask my Nonna for continuous forgiveness but, when I was able to create one I knew she would approve of, I felt redeemed!

I never got the opportunity to make her my sweet potato – ricotta cavatelli but the memory of those days comes to me every time I venture out and make them or any variation……and I never forget to start with the ricotta and crostini…….here’s to you Nonna….

The post Sweet Potato-Ricotta Cavatelli with White Wine Braised Chicken Sauce first appeared on Eatentions.