INGREDIENTS:

• 1.5 cups (350 g) Italian rice (best if Vialone Nano or Carnaroli)
• 2.5 cups (350 g) shelled peas
• 2 oz (56 g) Italian Pancetta, cubed (optional)
• 4 slices Italian Pancetta (optional for decoration)
• 1 white onion
• 1 tbsp fresh parsley, minced
• 6 tbsp butter
• 4 tbsp Parmigiano Reggiano
• 2 Qt peas broth (alternatively, vegetable or chicken)
• 1 tsp black pepper
• to taste table salt

FOR THE PEAS BROTH

• ½ LB (225 g) Peas shells (alternatively, roughly chopped snap peas)
• 1 white onion
• 1 sprig fresh parsley
• 2 cloves
• 1 Rid of Parmigiano Reggiano
• 1 tbsp whole black pepper berries
• 2 tbsp salt

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THE RICE AND THE REPUBLIC OF VENICE

Likely, the first rice cultivation in Italy is dated to the 11th Century, thanks to the Arab domination in Sicily.

The rice plantation became widespread in Naples during the Reign of the Aragonensis, starting from the 13th Century.

The first written Venetian recipes made with rice come from the cookbook "Libro per Cuoco" (Book for the Cook) by an Anonymous Venetian. That is the first known cookbook written in Venetian dialect; it is deeply influenced by the southern cuisine of the reigns of Frederick the Second and The Real Family of Angiò.

Rice cultivation in Venice started in the 15th Century when the Venetian merchants began to import rice from East Asia. 

In the first years, rice was so expensive that it was paid for by grain!

Fortunately, starting from the 16th Century, local rice production considerably increased, and the price became more affordable. This was also thanks to a law of 1533 that made the rice free-tax.

ORIGIN OF RISI E BISI: FROM THE DOGE'S BANQUETS TO THE POTUS TABLE

The legend wants the invention of the Risi e Bisi to celebrate the beginning of the peas harvest.

It was symbolically served on the table of the Doge, the leader of the Republic of Venice, on the occasion of the banquet for the patron San Marco every 25th of April.

Likely, the origin of this recipe is even older and influenced by Byzantine cuisine, rich in soups with rice and vegetables. 

It is interesting the analogy between Risi e Bisi and a Japanese recipe with rice and fresh peas as protagonists: the Mame Gohan. Like the Venetian recipe, Mame Gohan also was prepared to celebrate the Spring and the peas harvest.

The famous playwright and librettist Carlo Goldoni cited Risi e Bisi in his comedy "Sior Todero Brontolon".

In 2008 the recipe of Risi e Bisi crossed the ocean. For the New Year's Eve dinner, Chef Tony Mantuano organized a dinner for future President Barack Obama and his wife Michelle with some of their preferred Italian dish: Baccala, Polenta, Bigoli con le Sarde, and Risi e Bisi.

RISI E BISI: ORIGINAL RECIPE

Visiting the State archive in Venice, it is possible to find and consult the chronicles of the official banquets. One of the reports dated the 18th Century describes the ancient recipe of Risi e Bisi, called Rixi e Bixi: for every cup of rice was required 1 cup of "Bixi col Presutto" (peas and ham).

The original recipe comes in two ways: one vegetarian, and another one enriched with cured meat, typically Pancetta, substituted sometimes with diced prosciutto crudo.

For the broth, we have three different options. The first one is a rich chicken stock; the second a vegetable broth; the third, probably the most interesting and particular, is a broth made with onions and the shells of fresh peas.

In 2013, the Province of Venice's office deposited the official recipe of Risi e Bisi. This version has resulted from historical documents and several interviews with the elders of the regions around Venice. This recipe requires equal amounts of shelled peas and rice Vialone Nano, the kind of broth is not specified, and there is no trace of Pancetta or Prosciutto.

TIPS AND SUGGESTIONS

PEAS – Indeed, the best peas for Risi e Bisi are fresh and shelled. Unfortunately, this is not possible all year long, so my second choice is frozen peas. 

RICE – Many chefs prefer to follow the tradition and use the most famous Venetian variety of rice: the Vialone Nano. Another great choice is the Carnaroli.

BROTH – Here, you have three choices, all three traditional. The First is a generic vegetable broth. The second is a chicken broth. Finally, The third is a broth made with Parmigiano rid, onions, and peas shells. When I can, I prefer to make the last one.

PANCETTA – The good thing about Risi e Bisi is that this recipe can be made either vegetarian or enriched with meat! As I said, The official recipe deposited in 2013 is meat-free, but honestly, this sounds weird: Pancetta (or prosciutto) has been traditionally used for centuries! I love adding diced Pancetta: in this case, I suggest you use only peas or vegetable broth to have the pork taste well-distinguished!

Yield: 4

RISI E BISI RECIPE & HISTORY - Traditional Italian Rice and Peas

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Prep Time 35 minutes

Total Time 35 minutes

Ingredients

• 1.5 cups (350 g) Italian rice (best if Vialone Nano or Carnaroli)
• 2.5 cups (350 g) shelled peas
• 2 oz (56 g) Italian Pancetta, cubed (optional)
• 4 slices Italian Pancetta (optional for decoration)
• 1 white onion
• 1 tbsp fresh parsley, minced
• 6 tbsp butter
• 4 tbsp Parmigiano Reggiano
• 2 Qt peas broth (alternatively, vegetable or chicken)
• 1 tsp black pepper
• to taste table salt

FOR THE PEAS BROTH (OPTIONAL)

Toggle ingredient group

• ½ LB (225 g) Peas shells (alternatively, roughly chopped snap peas)
• 1 white onion
• 1 sprig fresh parsley
• 2 cloves
• 1 Rid of Parmigiano Reggiano
• 1 tbsp whole black pepper berries
• 2 tbsp salt

Instructions

PEAS BROTH (OPTIONAL)

1. To cook my Risi e Bisi, I love to prepare a particular vegetable broth, with the peas shells, following the tradition.
2. If you want to do the same, follow the next steps; otherwise, use a good vegetable or chicken broth.
3. First, clean the rid of Parmigiano Reggiano: scrape the outer crust with a sharp knife, then rinse under running water.
4. Then, peel and chop the onion.
5. At this point, rinse the peas shells and put them into a 5 Qt pot, along with the onion, the parsley, the rid of Parmigiano Reggiano, the cloves, the whole black pepper berries, and the salt.
6. Now, fill the pot with cold water (better if iced), cover the pot, and place over medium flame.
7. When the water starts boiling, set the flame to let the peas broth bubble gently under the lid, and simmer for at least a couple of hours (best 4 hours).
8. Finally, let the peas broth reach room temperature; filter, and pour into Jars.
9. Store in the fridge for up to three days, or freeze.

ONIONS AND PANCETTA

1. Now, let's prepare the soffritto!
2. First, peel and cut the onion into half; then, mince the two halves.
3. At this point, place on medium heat a saucepan or a pot big enough to contain all the ingredients, and add 2 tbsp of butter and the minced onion.
4. Place another pot filled with the broth you choose, and let it simmer under the lid, very low.
5. Gently saute the onion until lightly brown and translucent, then add the cubed Pancetta. Saute until the meat becomes slightly golden.
6. Salt to taste.

RICE AND PEAS

1. Now, add the peas and a ladle of hot broth. Bring the liquid to boil and simmer until all the broth is evaporated.
2. Then, add the rice, and stir well to incorporate the other ingredients.
3. At this point, raise the flame and baste with the wine.
4. When the alcoholic part is evaporated, two ladles of broth and simmer the rice; add a ladle of broth at a time until the rice is ready. You want your Risi e Bisi done, but still al dente.

MANTECARE THE RISI E BISI

1. At this point, place the pot far from the heat and add the rest of the butter, stirring vigorously.
2. Then, add the grated cheese and keep stirring until the result is smooth and creamy. If rice becomes too thick during this process, add a little more broth.
3. Salt to taste

SERVING AND DECORATING

1. The Risi e Bisi requires smooth and slightly watery rice, so add broth to reach the right consistency.
2. Also, add the parsley and the black pepper and stir well.
3. I love to top any serving with a slice of pan-fried Pancetta, but this is optional.
4. Serve hot, immediately.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 716Total Fat 43gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 20gCholesterol 84mgCarbohydrates 63gFiber 13gSugar 16gProtein 21g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

 TAKE A LOOK AT THIS!

PEAS AND PANCETTA SIDE DISH - with mini bell peppers and parsley

The post RISI E BISI RECIPE & HISTORY - Traditional Italian Rice and Peas appeared first on philosokitchen.

INGREDIENTS:

• 8 Chicken pieces skin and bone-in ( what you prefer among thighs, drumstick, breast, wings)
• 4 pork ribs
• 1 cup all-purpose flour
• 3.5 cups (800 g) tomato puree
• 1 clove of garlic, minced 
• 1 yellow or white onion
• 2 green chili peppers (optional)
• 1 tbsp Parmigiano Reggiano
• 1 tbsp Pecorino Romano
• 1.5 tbsp Provolone
• 3 tbsp extra-virgin olive oil
• 1 Qt (1 lt) Sunflower oil
• 5 Basil leaves
• ½ cup dry white wine
• 2 tsp black pepper
• to taste table salt

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ORIGIN OF ITALIAN SCARPARIELLO SAUCE

Like the majority of the poor and popular recipes, It is hard to find the origin of Scarpariello sauce. 

Probably, the original recipe is dated between the 18th and the 19th Century. At that time, the first recipes with tomatoes started to appear into Neapolitan cuisine.

The term "Scarpariello" is a diminutive of "Scarparo", which means cobbler. 

The legend tells that on Mondays, the wives of the cobblers used to prepare lunch for their husbands with Sunday's leftovers.

It was traditional to prepare the Neapolitan Ragu on Sundays: a sort of meat stew slowly cooked for hours and hours into the tomato sauce.

So frequently, the traditional cobbler Monday lunch was pasta tossed with the leftover tomato sauce of the Neapolitan Ragu and topped with grated cheese.

The cheese was another ingredient always present in the cobbler pantry: the poorest people from the countryside, often farmers, used to pay for their shoe repairs with the cheese they made.

THE NEAPOLITAN RAGU

To understand the origin and evolution of chicken Scarpariello, we need to take a look at the Neapolitan Ragu recipe, called in dialect 'O Rraù!

The Ragu in Naples is something similar to a religious matter: this is not a recipe but an event, starting from the traditional preparation time that needs up to 2 days! 

The traditional meat cuts are basically three: 

1- separated pork ribs (called Tracchie or Tacchiolelle) 

2- beef chuck roast 

3- Braciole: top round beef finely sliced, rolled, and filled with cheese, parsley, garlic, pine nuts, raisin, and prosciutto.

The meat is slowly cooked into a tomato sauce enriched with sauteed onions, basil, and garlic for hours and hours. When ready, the sauce is used to toss the pasta, and the meat is served separately.

The original pasta alla Scarpariello used to be made with the leftovers of this tomato sauce, full of the flavors of the herbs, onions, meats, raisins, and pinenuts.

Braciole for Neapolitan Ragu

SCARPARIELLO SAUCE NOWADAYS

At this time, in Italy, the Scarpariello sauce has become a kind of recipe that, in the Neapolitan dialect, is called Sciuè Sciuè: very informal, quick, and easy to prepare.

The tomato sauce (or fresh tomatoes) is quickly sauteed with olive oil and garlic, then tossed with boiled pasta, grated cheese and basil leaves, and black pepper.

If prepared with prime quality ingredients, this Scarpariello is undoubtedly tasty, but the current version is far from the original: a different recipe, indeed!

THE CHICKEN SCARPARIELLO IN THE UNITED STATES

The Italian American version of Chicken Scarpariello is one of the most popular recipes in the United States. 

Actually, we can find several different variations under the name Chicken Scarpariello.

Here are some examples of the variety of this recipe.

The most popular version of American Chicken Scarpariello is close to the Rao's, the legendary Italian restaurant in East Harlem.

In this recipe, there are several influences from other Southern Italian regions besides Campania, like Calabrian hot sausages, bell peppers, and other ingredients more exotic like Mexican Jalapeno peppers.

We also find potatoes and red wine vinegar. Curiously, the tomato originating from the Americas it is missing.

The famous chef Mario Carbone suggests marinating the chicken with herbs, roasted garlic, olive oil, and crushed peppers overnight before finishing it in the oven and serving over a vegetable ragu made with various peppers, mushrooms, tomato sauce, and shallots.

It's singular that into the sauce, Carbone adds a classic sausage of the Northern Italian tradition: the Cotechino Modenese.

Finally, at Paul and Jimmy restaurant in New York, the Scarpariello is a simple and quick recipe: the chicken is sauteed with salt, pepper, and oregano, then basted with dry white wine, vinegar, and lemon juice, and finished in the oven until well done but still juicy.

THE ITALIAN CHICKEN SCARPARIELLO

The popular Neapolitan cookbook Frijenno Magnanno gives us a simple version of the Chicken Scarpariello. 

In this version, The chicken is floured and deep-fried. Then, it is sautéed with onions and 3 green peppers and  basted with white wine. Finally, the chicken pieces are cooked slow and low with tomatoes, basil, and parsley.

The closest version to the original Scarpariello sauce wants to stew the chicken into the leftover Neapolitan Ragu sauce. Unfortunately, this is not possible without the leftover Neapolitan Ragu!

The version I prefer is as close as possible to the original Italian Scarpariello recipe, and easy to prepare in a faster time (a couple of hours).

I like to use the pork ribs (Tracchie) traditional in the Neapolitan ragu instead of sausages.

I also reintroduced the cheese, critical in the Scarpariello legend: a mix of Parmigiano Reggiano, Pecorino Romano, and Sharp Provolone. The first two kinds of cheese are not local, but they are popular in several Neapolitan recipes.

The result is a tasty chicken cooked in a thick and bold tomato sauce, absolutely delicious. I will leave you the detailed recipe at the end of this post.

Yield: 4

CHICKEN SCARPARIELLO - Traditional Italian Recipe and History

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Chicken Scarpariello is a super tasty recipe, very popular in the United States and a pillar of Italian American cuisine. Do you know the Italian origin of the Scarpariello sauce? Here is the whole story and the evolution of a dish loved so much from Italy to America!

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Ingredients

• 8 Chicken pieces skin and bone-in ( what you prefer among thighs, drumstick, breast, wings)
• 4 pork ribs
• 1 cup all-purpose flour
• 3.5 cups (800 g) tomato puree
• 1 clove of garlic, minced
• 1 yellow or white onion
• 2 green chili peppers (optional)
• 1 tbsp Parmigiano Reggiano
• 1 tbsp Pecorino Romano
• 1.5 tbsp Provolone
• 3 tbsp extra-virgin olive oil
• 1 Qt (1 lt) Sunflower oil
• 5 Basil leaves
• ½ cup dry white wine
• 2 tsp black pepper
• to taste table salt

Instructions

ONIONS AND GARLIC SAUTE

1. First, mince the garlic and the onion, pour them into a saucepan, and add a pinch of salt and 3 tbsp of extra-virgin olive oil.
2. If you like to make it spicy, add to the pan 2 whole green chili peppers.
3. Now, place the pan on medium flame and saute until the onion becomes soft and translucent.

PREPARE AND FRY THE CHICKEN AND RIBS

1. Now, choose 8 pieces of chicken bone-in and skin-on between drumsticks, thighs, wings, and breast. If you prefer more if you prefer a part more than another, you can add what you like, for example, I particularly love thighs and drumsticks!
2. Then, separate the 4 pork ribs with a sharp knife.
3. At this point, pour the Sunflowers oil into a 5 Qt Pot and place on medium flame. You want to reach the 340° F (about 170° C) and not exceed the 355 ° F (180° C) to fry the chicken to perfection.
4. Meanwhile, waiting for the oil reaches the right temperature, flour the chicken pieces and the pork ribs, then shake them to discard the flour in excess.
5. After that, fry the meat 3 or 4 pieces at a time. When they reach a nice golden crust, raise them and rest on paper towels to drain the oil in excess.
6. Let the oil reach the right temperature before repeating the frying of the remaining pieces.
7. Remember that you don't want the meat well done during this phase: the cooking will be completed during the next steps.

CHICKEN SCARPARIELLO STEW

1. At this point, add the chicken and ribs into the saucepan along with the onions and garlic.
2. Then, stir well, raise the flame and baste with the white wine.
3. Once the alcohol is evaporated, low the flame and add the tomato puree and the hand-baked basil leaves.
4. Now, salt to taste, cover with a lid and cook on the lowest flame. You want the meat well done but still tender and juicy (about 1.5 hours).
5. When ready, raise the chicken from the sauce and store them on a plate.
6. Now, place the pan far from the flame and incorporate the grated cheese one spoon at a time, stirring well.
7. When the sauce becomes consistent, pour the ribs and the chicken pieces again into the saucepan.
8. Complete with a generous sprinkle of black pepper, and serve immediately!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 488Total Fat 29gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 19gCholesterol 77mgCarbohydrates 31gFiber 2gSugar 3gProtein 21g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

TAKE A LOOK AT THIS!

CHICKEN CACCIATORE ITALIAN STYLE - pollo alla cacciatora

The post CHICKEN SCARPARIELLO - Traditional Italian Recipe and History appeared first on philosokitchen.

INGREDIENTS:

• 14 oz ( 400 g) Spaghetti
• 5 medium zucchini
• 1 cup (80 g) Provolone, fresh grated
• 1 cup (80 g) Parmigiano Reggiano, fresh grated
• 1 QT (1000 ml) light Olive Oil
• 5 tbsp (85 g) unsalted butter
• 15 Basil leaves
• 2 tsp black pepper
• to taste table salt

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ORIGIN OF SPAGHETTI ALLA NERANO

The Spaghetti alla Nerano recipe has recently become famous thanks to the culinary program "Stanley Tucci: Searching for Italy". At the end of episode 1, "Naples and the Amalfi Coast", chef Tommaso de Simone teaches Stanley and his wife Felicity how to prepare the famous pasta with zucchini.

The Spaghetti alla Nerano is a relatively recent Italian recipe but rapidly became a must-to-try of the traditional Neapolitan cuisine.

The most accredited theory dates the origin of Spaghetti alla Nerano in the '50s of the 20th Century. This recipe is strictly connected to one of the most complex and beloved characters of the Naples area: Francesco Caravita, Prince of Sirignano, internationally known as Pupetto.

FRANCESCO CARAVITA: A PRINCE OF DOLCE VITA

Francesco Caravita had engraved on his tomb: "Non fece mai niente di importante, ma non fece mai nulla di male. Si divertì". ("He never made anything significant, but he had never hurt anyone. He had fun"). 

And The Prince of Sirignano really had fun in his life: during the 90 years of his life, he traveled to many countries, loved several women, and frequent the most influential persons of his generation.

One night, sailing with his yacht between Capri and Positano, Francesco Caravita got peckish. As any respectable prince, he docked his boat at the little pier of the Restaurant Maria Grazia in the bay of Nerano, asking the owner to open the kitchen.

The tale says that the kitchen pantry was almost empty at that hour in the middle of the night. There were just the ingredients to make a poor recipe: spaghetti with zucchini. Looking better, the cook found some cheese.

It is not clear if the idea was for the Prince or the cook. The fact is that someone had the idea to create a tasty cream, adding a mix of cheese along with some spoons of the cooking water to the tossing pasta. The spaghetti alla Nerano had just been born!

A FORERUNNER RECIPE: PESCIARELLI WITH ZUCCHINI

Besides the legend, the recipe that inspired the Spaghetti alla Nerano is probably the "Pesciatelli con gli Zucchini". This recipe probably can be dated to the 19th Century and is typical in Naples. We have a written version by Carola Jeanne Francesconi in his book La Cucina Napoletana, already mentioned in my post about another classic of Neapolitan cuisine: the stuffed Braciole stew

The Pesciarelli is a kind of thin Bucatini, nowadays very hard to find even in Italy, and often substituted with spaghetti.

The ingredients are very similar to Spaghetti alla Nerano: the zucchini are deeply fried and stored overnight along with one spoon of fried olive oil, basil leaves, and grated Parmigiano Reggiano and Pecorino Romano. Finally, spaghetti are cooked and tossed with seasoned zucchini and butter.

The main difference with the Nerano recipe seems to be creating the cream with the pasta amid and cheese, adding the cooking water slowly tossing the pasta with a spoon.

PROVOLONE DEL MONACO

The Provolone del Monaco has been produced in the Lattari mountains since the 18th Century in the town of Agerola. 

The singular name of this cheese (that can be translated as "Monk's Provolone") has nothing to do with any Monks! 

The Shepherds of Agerola used to sell the Provolone to the Neapolitan markets, wearing heavy brown cloaks, very similar to tunics. For this, the Naples citizens called them "the Monks" and their cheese "the Monk's Provolone".

Even if the first version of Spaghetti alla Nerano didn't require the Provolone del Monaco, starting from the '80s, this cheese has become the most used to prepare the actual recipe. 

By now, for the majority of the chefs, the Provolone del Monaco is a critical ingredient of Spaghetti alla Nerano. Otherwise, some still prefer to use a different mix of more sweet cheese.

The taste of this pretty unique Provolone is medium sweet, and buttery. The sharpness depends on the aging of the cheese, from 6 to 24 months.

Unfortunately, the production is pretty limited and very difficult to find abroad. So, this cheese can be decently substituted with medium sharp Provolone mixed with Parmigiano Reggiano.

ORIGINAL RECIPE AND MAIN VARIATIONS

The original recipe of Spaghetti alla Nerano is relatively recent, and the current version is pretty similar to the first version created in the Maria Grazia restaurant.

As I said, the main variation is the introduction of Provolone del Monaco. 

Another ingredient used by many, like the two stars Michelin chef Alfonso Caputo and chef Tommaso de Simone is butter. This is a source of controversy. Some purists can't accept the butter in the recipe: they prefer to create the cream just with the amid of the pasta and the melted cheese. 

It has to be said that in the forerunner Neapolitan Pesciarelli with zucchini, butter is a critical ingredient.

Another variation is to mix half of the amount of the fried zucchini with a food processor, but the result is a heavy cream totally different compared with the original recipe.

Finally, some toss the pasta with raw eggs, similarly to the Carbonara recipe. Honestly, if made in the right way, the result is good, but this is another dish far from the Spaghetti alla Nerano recipe. I made  similar recipe here.

SPAGHETTI ALLA NERANO TIPS AND SUGGESTIONS

Here are some tips to prepare your Spaghetti alla Nerano to perfection.

CHOOSING THE RIGHT PASTA – Even if it is possible to prepare this recipe with a different kind of pasta, spaghetti is the traditional shape and ideal for obtaining the right creaminess during the tossing phase. 

WHAT FRYING OIL? - the two most popular choices for frying oil are Sunflowers and Olive oil, and I prefer to use light olive oil.

CHOOSING AND FRYING ZUCCHINI – as it is easy to guess, choosing and frying the zucchini correctly is an essential step for this recipe!

The best size for zucchini is medium, reduced in rounds as thick as a coin.

Once fried and cooled on paper towels, the best way to reach the proper consistency and flavor is to store them in the fridge overnight. 

CHEESE BLEND - as we have seen, the Provolone del Monaco is the most popular choice in the Naples area. Unfortunately, this cheese is very difficult to find outside Italy. For this, abroad I use a blend of medium sharp Provolone and Parmigiano Reggiano.  

Yield: 4

SPAGHETTI ALLA NERANO Recipe & History - all you need to know!

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Spaghetti alla Nerano has quickly become a classic of Neapolitan cuisine worldwide famous, thanks also to the contribution of Stanley Tucci's show "Searching for Italy". The secret of this dish is the light cream formed by melted cheese that enhances fried zucchini's flavor. A recipe not only tasty but rich in history too!

Prep Time 1 hour

Total Time 1 hour

Ingredients

• 14 oz ( 400 g) Spaghetti
• 5 medium zucchini
• 1 cup (80 g) Provolone, fresh grated
• 1 cup (80 g) Parmigiano Reggiano, fresh grated
• 1 QT (1000 ml) light Olive Oil
• 5 tbsp (85 g) unsalted butter
• 15 Basil leaves
• 2 tsp black pepper
• to taste table salt

Instructions

FRYING ZUCCHINI

1. First, slice the zucchini into rounds as thin as a coin.
2. Then, pour the oil into a 3 Qt pot; consider that the oil level will rise while frying the zucchini.
3. Check the oil temperature with a thermometer: you want to reach the 340° F (about 170° C) and not exceed the 355 ° F (180° C).
4. Now, fry the zucchini rounds a few at a time. Do not overlap them: otherwise, the oil temperature will drop too much.
5. Once the zucchini color becomes golden with nice bubbles, raise them with a slotted spoon and rest them over kitchen papers.
6. Repeat the last steps to fry all the zucchini: Remember to let the oil reach 340° F every time.
7. Finally, let the zucchini cool down and store them in a covered box in the fridge for at least 4 hours up to 2 days.

SPAGHETTI ZUCCHINI AND CHEESE AND CHEESE

1. Now fill a 5 QT pot with water, add 4.5 tbsp of table salt, and bring it to a boil.
2. Meanwhile, grate the cheese: after many tests, I think the best cheese mix, which is easy to find almost everywhere, is a blend of Provolone and Parmigiano Reggiano, freshly grated with the smaller raindrop-shaped holes.
3. Then, hand break half of the basil leaves, saving the other for the decoration.
4. Now put the zucchini rounds into a pan big enough to toss the spaghetti. Add the butter and the basil leaves. Salt to taste.
5. Once the water is boiling, cook the pasta following the direction on the package.
6. After 4 minutes, add a ladle of the cooking water to the zucchini and butter. Set most little flame at a minimum under the pan.
7. Finally, raise the pasta about three minutes before it's cooked to perfection, saving the cooking water, and add the spaghetti into the pan.

TOSSING AND SERVING

1. Keep cooking spaghetti in the pan over the smallest heat set at a minimum to create the cream with the starch released from the pasta.
2. Keep cooking and tossing until the pasta is perfectly cooked and combined with zucchini, butter, and basil. While cooking, add more water, a little at a time, when necessary.
3. Finally, place the pan far from the heat, and pour the cheese blend a few spoons at a time, adding more cooking water when necessary.
4. Keep tossing until obtaining creamy spaghetti alla Nerano!
5. Just a final note: you want your spaghetti cream silk and smooth, not watery or excessively heavy. To obtain it, you want to work with care with the cooking water adding it a little at a time and only if necessary.

SERVING SPAGHETTI ALLA NERANO

1. Once ready, portion and serve the spaghetti as soon as possible, decorating every plate with some fresh basil leaves, a sprinkle of cheese, and a dash of black pepper!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 204Total Fat 19gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 8gCholesterol 39mgCarbohydrates 8gFiber 3gSugar 4gProtein 4g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

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GNOCCHI ALLA SORRENTINA RECIPE & HISTORY - All you need to know!

The post SPAGHETTI ALLA NERANO Recipe & History - all you need to know! appeared first on philosokitchen.

INGREDIENTS:

• 1 Lb ( 450 g) Smelts
• 1 cup (120 g) All-purpose flour
• 1 cup (230 ml) Whole milk
• ½ QT (500 ml) Peanut oil
• 2 Lemons
• to taste table salt

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STREET FOOD GENOVESE

Genoa has a great tradition of street food, and several traditional recipes created in this city are made to be eaten walking on its streets.

The Port of Genoa is one of the biggest and most important in Europe. Thousands of workers usually spent their lunch break outside eating street food since the medieval Republic of Genoa was founded in the 11th Century.

A Harbor so big took to visit the city thousands and thousands of visitors: merchants, soldiers, pilgrims, criminals... a variety of people that subsidized the economy of Genoa, including the food vendors.

For centuries, the vendors of Sbira, an ancient soup of tripes and bread, pushed their carts along the narrow streets of the old city. 

Little holes in the walls host the ancient friggitorie (shops specializing in fried food) offering Frisceu and Cuculli, fried dough stuffed with herbs and cheese; Panisette, fried chickpeas flour polenta: fried salted cod, smelts, shrimps, and other fish wrapped into butcher paper.

The bakeries take out flatbread Genovese: the Fugassa, a symbol of the Ligurian culinary tradition, and the Focaccia di Recco, a flatbread stuffed with soft cheese, and the Farinata, another typical flatbread made with chickpeas flour.

FRIED FISH IN THE ITALIAN CUISINE

The tradition of fried fish is present in every region of Itlay, from the north to the south.

Besides the Ligurian fried smelts, called in dialect Pignolini Fritti, we have several regional recipes; most of them have been created to reuse the fish impossible to sell because of its size.

The mother of the regional recipes is the Frittura di Paranza, called this way in many regions, like Romagna and Marche. This fried fish recipe is made with little fish like anchovies, mullets, baby soles, and octopuses.

In Venice, the local version of Frittura di Paranza is called Scartosso de Pesse Ftito. This recipe is made with Moeche (local soft shell crabs), Schie (tiny river shrimp), baby octopus, cuttlefish, and calamari. It is often served with little fish, fried polenta, and fried asparagus.

In Rome, the most important recipe for fried fish comes from the Jewish Community of Rome: the Filetti di Baccalà (fried salted cod fillets). The salted cod is soaked in water for several hours (click here to read the entire process), then immersed in a batter made with flour, water, lemon juice, parsley, and heat, and eventually deep-fried.

In Naples, the tradition of fried street food it's symbolized by the Cuoppo Napoletano. The Cuoppo can be made with or without fish, and the street vendors have sold it since ancient times. The name comes from the paper cone used to serve the Cuoppo. The fish version is made with small fish, fried dough, fried artichokes, and zucchini flowers.

FRIED SMELTS LEFTOVERS: PESCE IN SCABECCIO

The Pesce in Scabeccio is a traditional tasty recipe to reuse the fried fish leftovers. Scabeggio is typical of Liguria and very similar to Carpione, the fried fish marinade originating from Northern Italy.

In Liguria, this recipe is often prepared with the fish most commonly fried, like Smelts, Sardines, Anchovies, Bogues, or Mullets. 

To prepare the Scabeccio, first, reduce a yellow or white onion into rings, then sauté along with a splash of olive oil and 1 clove of garlic.

Once the onion is softened and translucent, add a sprig of rosemary and a few sage leaves.

At this point, add 1 cup of white wine vinegar and 1 cup of white wire.

Bring the Scabeccio marinade to boil, then salt to taste, move the pot far from the heat, and let the liquid reach room temperature.

Finally, place the fried fish leftovers in a bowl along with the Scabeccio marinade. 

Cover the bowl and place something heavy over to press the fish and help to absorb the marinade.

Let Pesce in Scabeccio rest at least 24 hours (better 48 hours) before serving as an appetizer. 

If properly stored, Scabeccio will last 5 days after its preparation.

TIPS AND SUGGESTIONS

CHOOSING THE OIL - Traditionally, in Liguria, the oil used to prepare this recipe is Extra-Virgin Olive oil, and this is because locally, olive oil is abundant and convenient.

Personally, I prefer to use Peanut Oil because the flavor is less intense and permits to taste of the original flavor of fish.

SMELTS AND OTHER FISH - In Italy, the fish used to prepare this recipe is Latterini or Acquadelle. These fishes are pretty tiny and commonly fried whole, head included!

Out of Italy, the Smelts is the fish that better recalls the taste of Latterini or Acquadelle.

Fresh sardines or anchovies pair perfectly with this recipe's other ingredients and represent a tasty variation.

In Genoa, fried Pignolini (as they called the smelts in the local dialect) is often served along with fried Calamari and Shrimps.

FLOURING THE SMELTS - The most common way to prepare the Ligurian Fried Smelts is flouring them with 00 Flour (All Purpose flour). 

Some chefs prefer to use a different mixture: for instance, half 00 Flour and half rice flour, or half 00 Flour and half Semolina flour.

Another variation is poaching the fish into egg whites lightly beaten before flouring them; in this case, it's critical to fry the Smelts immediately.

HOW TO CHECK THE OIL TEMPERATURE - A cooking thermometer is the easiest way to check the oil temperature! That's pretty convenient and easy to use, so I consider that a critical tool to have in my kitchen.

If you don't have a thermometer, the best way to understand if the oil is ready for frying is to sacrifice a little piece of floured fish: put it into the oil; once it's starting to fry vigorously, the oil is ready!

Yield: 4

FRIED SMELTS RECIPE ITALIAN WAY: Traditional Pesciolini Fritti alla Ligure

Print

Fried Smelts is a simple and traditional recipe in several countries. In origin, this has been a tasty way to utilize the fish too small for the market. Here I wrote for you an Italian recipe traditional in Genoa: easy and delicious!

Ingredients

• 1 Lb ( 450 g) Smelts
• 1 cup (120 g) All-purpose flour
• 1 cup (230 ml) Whole milk
• ½ QT (500 ml) Peanut oil
• 2 Lemons
• to taste table salt

Instructions

1. First, clean the smelts under running water, and pat dry.
2. After that, soak the smelts into the milk, and store them in the fridge for 30 mins.
3. Then pour the oil into a 2 or 3 Qt pot: consider that the oil level will rise once starting to fry the fish.
4. Now, raise the fish from the milk and gently pat dry: you want the fish skin humid, not wet.
5. At this point, flour the smelts, then gently shake the fish one at a time and discard the flour excess.
6. Place the pot over medium heat: once the oil reaches 350-355° F (175-180° C), start to fry the smelts, 4 or 5 at a time, for a couple of minutes, until they become golden and crispy.
7. Once fried, place the fish on a plate lined with a couple of pieces of paper towels to dry the oil excess.
8. Serve immediately and enjoy!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 172Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 5mgCarbohydrates 31gFiber 2gSugar 4gProtein 6g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

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PAN-SEARED SWORDFISH with Italian Salmoriglio marinate

The post FRIED SMELTS RECIPE ITALIAN WAY: Traditional Pesciolini Fritti alla Ligure appeared first on philosokitchen.

INGREDIENTS:

• 28 oz ( 800g) Potato Gnocchi (here is my recipe)
• 28 oz (800 g) Tomato puree
• 7 oz (200 g) Fresh Mozzarella
• 10 Basil Leaves
• 1 clove of garlic
• 2 tbsp extra virgin olive oil
• ½ cup (50 g) Grated Parmigiano Reggiano
• 5 tbsp table salt
• to taste table salt

If you like this recipe, please click here, leave a comment and vote 5 stars!
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ORIGIN OF GNOCCHI ALLA SORRENTINA

A few years ago, in my post "POTATO GNOCCHI RECIPE & HISTORY", I described two legends about the origin of gnocchi set in Northern Italy.

Studying the origin of Gnocchi alla Sorrentina, I found another amazing tale that wants the origin of gnocchi in Sorrento, a spectacular coastal village close to Napoli.

The Legend tells of a Chef of an old Tavern in Piazza Tasso, a central square in Sorrento. One day of in the 16th Century, the chef received a mysterious huge bag containing a new vegetable coming from the recently discovered new continent: the Americas.

This new vegetable was brown with yellow hard pulp, disgusting eaten raw. So, the cook tried to boil these weird things until they softened after they cooked and peeled and tasted better.

Then, he mashed the pulp of the new vegetable and combined it with some flour, shaping the mass into small pieces. They were good but too fragile, so the chef decided to boil the little balls: he had just invented the potato gnocchi!

The gnocchi alla Sorrentina are traditionally seasoned with the classic ingredients of Pizza Margherita: tomato sauce, mozzarella, and fresh basil.

In the local dialect, the gnocchi are called Strangulaprievete (Strangolapreti), that in Italian weirdly sounds something like the priest' strangler! A legend tells of a glutton priest who almost suffocated after eating a colossal gnocchi dish!

Actually, this word derives from two different Greek words that describe the process of creating gnocchi: straggalao, which means to roll, and prepto, which means to hollow.

The most traditional way to bake and serve Gnocchi alla Sorrentina is into the Pignatiello: a typical single serving clay pot.

WHAT KIND OF GNOCCHI

In Italy, we have several kinds of gnocchi: prepared with Ricotta, Polenta, Buttersquash, etc. The Gnocchi alla Sorrentina recipe requires the most popular variation of gnocchi, made with Potatoes and flour.

Even if using a good brand of packaged gnocchi, this recipe turns delicious; preparing them from scratch is unbelievable! If you want to make homemade gnocchi, click here for the recipe.

TOMATO SAUCE

The tomato sauce is another critical ingredient of this dish. The best choice is to prepare the sauce starting with fresh tomatoes (click here for my recipe).

If it is not the right season or you are short on time, use the best canned tomatoes you can find.

Basil and garlic are the most used ingredients to season our sauce.

It is possible to substitute basil with dried oregano.

BAKING OR TOSSING?

You can prepare Gnocchi alla Sorrentina in three different ways:

TOSSED – Adding mozzarella and other possible cheeses in the pan far from the flame and the just dried gnocchi.
Add the cheese a little at a time stirring continuously, until the cheese totally melts and mozzarella nicely spins, with the help of the hotness of gnocchi.

BAKED – In this case, the process similar to a Lasagna.
First, pour a ladle of sauce into a baking casserole, then add a layer of gnocchi, and a layer of diced mozzarella and grated Parmigiano Reggiano.
Repeat the operation to complete the casserole. Bake and serve.

TOSSED AND BAKED – This is my preferred way: follow the instruction for "TOSSED", then pour the gnocchi into a baking casserole. Complete the casserole decorating with some mozzarella cube and grated Parmigiano Reggiano. Bake and serve.

PREPARING HOMEMADE GNOCCHI IN ADVANCE

If you prepare the gnocchi from scratch, the only way to preserve them for more than a couple of hours is by freezing.

Just place gnocchi into a tray lined with parchment paper and a sprinkle of flour.

Leave space between gnocchi, freeze until completely frozen, and then store in a plastic bag.

GNOCCHI ALLA SORRENTINA RECIPE

Yield: 4

GNOCCHI ALLA SORRENTINA RECIPE & HISTORY - All you need to know!

Print

Gnocchi alla Sorrentina is a top-rated Italian recipe and probably the most famous gnocchi recipe worldwide. The origin of this recipe is ancient and comes from the 16th Century. The gnocchi are tossed with the same Ingredients as Pizza Margherita and often baked to obtain a crisp and tasty crust: delicious!

Prep Time 45 minutes

Total Time 45 minutes

Ingredients

• 28 oz ( 800g) Potato Gnocchi (here is my recipe)
• 28 oz (800 g) Tomato puree
• 7 oz (200 g) Fresh Mozzarella
• 10 Basil Leaves
• 1 clove of garlic
• 2 tbsp extra virgin olive oil
• ½ cup (50 g) Grated Parmigiano Reggiano
• 5 tbsp table salt
• to taste table salt

Instructions

TOMATO SAUCE

1. If you decide to prepare the sauce from the tomato puree, pour 2 tbsp of extra-virgin olive oil and the lightly smashed clove of garlic into a saucepan.
2. Then, place the saucepan over low-medium heat, and saute the garlic until pale golden.
3. At this point, add the tomato puree and a couple of basil leaves, then saute for 10 minutes, stirring as needed.
4. Add salt to taste.
5. Finally, place the pan far from the heat, covered.

MOZZARELLA AND PARMIGIANO REGGIANO

1. First of all, reduce the mozzarella to tiny cubes.
2. Save a few cubes per serving for the decoration, and pour the others into a bowl.
3. Then, grate the Parmigiano Reggiano, saving one spoon for the decoration.

COOKING GNOCCHI

1. If you want to prepare gnocchi from scratch, here you can find my recipe! Otherwise, use packaged gnocchi.
2. Pour the tomato sauce into a pan big enough to contain the gnocchi and the mozzarella, discarding the garlic and the cooked basil leaves.
3. Now, fill a 5-quart pot with water and bring it to a boil.
4. Then, add 4.5 tbsp of salt to the boiling water and cook the gnocchi until they back to the surface.
5. Once ready, drain the gnocchi and pour them into the tomato sauce.

GNOCCHI, TOMATO, AND CHEESE

1. Now, pre-heat the oven to 395°F (200° C).
2. Toss the gnocchi and the sauce far from the flame, adding the mozzarella (except the cubes we saved for the decoration) and Parmigiano Reggiano once at a time.
3. You want to melt the cheese with the help of the gnocchi heat.
4. Eventually, add the hand-braked basil leaves, and toss one last time.
5. Once ready, pour the gnocchi into a baking casserole or single-serving baking cocotte.
6. Finally decorate the surface of the Gnocchi alla Sorrentina with the remainder mozzarella and Parmigiano Reggiano.

BAKING GNOCCHI ALLA SORRENTINA

1. Bake the Gnocchi alla Sorrentina 395°F (200° C) for 15 minutes.
2. Once ready, let the gnocchi rest for 10 minutes, and serve!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1993Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 15gCholesterol 300mgCarbohydrates 363gFiber 18gSugar 6gProtein 65g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

TAKE A LOOK AT THIS!

RATATOUILLE RECIPE & HISTORY - TRADITIONAL FRENCH APPETIZER 

The post GNOCCHI ALLA SORRENTINA RECIPE & HISTORY - All you need to know! appeared first on philosokitchen.

INGREDIENTS:

• 1 head green lettuce
• 3 ripe heirloom tomatoes
• 1 green bell pepper
• 4 radishes
• 1 cucumber
• 2 spring onions
• 1 cup black olives
• 1 clove garlic
• 8 leaves basil
• 1 pinch thyme leaves
• 8 anchovies fillets
• 4 eggs
• 5 oz canned tuna
• 4 tbsp extra virgin olive oil
• 1 splash red wine vinegar
• to taste table salt

If you like this recipe, please click here, leave a comment and vote 5 stars!
This simple action helps the growth of this blog and make me very happy 🙂

TRADITIONAL NICOISE CUISINE

Nicoise Cuisine recalls the glaring sun, green olive oil, fresh vegetables, salted anchovies, and bright colors in me.

Among the French regional cuisines, the cuisine originally from Cote d'Azur is most near to the other cuisines typical of the Mediterranean basin.

Forget the sophisticated sauces and ingredients that typically symbolize the French tradition worldwide. Provencal cuisine is a feast of flavors as simple as sharp and persistent.

Vegetables are an essential part of the French East-Southern tradition: the recipes of this cuisine celebrate the importance and variety of vegetables, often chosen depending on the season.

Ratatouille, Tapenade, Salade Nicoise, Eggplant Caviar are just a few examples among dozens of recipes based on vegetables.

The Anchovies preserved in salt have been the main seasoning of the Cuisine Nicoise for centuries: They were less expensive of the salt because not subject to high taxes.

The anchovies Nicoise had been very popular and exported in other regions like Piedmont, where the protagonist of a famous Italian appetizer is the Bagna cauda.

Besides anchovies, The most important seasoning is, without a doubt, olive oil, followed by Provencal herbs, like thyme, rosemary, basil, or marjoram.

The bread is another critical ingredient of Nicoise cuisine: impossible not to mention the Pan Bagnat, a tasty and straightforward sandwich filled with tuna and vegetables, and the Pissaladiere, flatbread seasoned with olives, onions, and sardines.

SALADE NICOISE HISTORY

The recipe that most recalls the majority of the ingredients typical of this region is the Salade Nicoise.

The origin of the Salade Nicoise is probably dated to the 18th Century. At that time, tomatoes in cuisine started to be popular after a long period of distrusts: previously there had been considered toxic for centuries!

In the beginning, the Salad Nicoise was just Tomatoes cut in quarters and seasoned with mashed anchovies previously preserved in salt. Indeed, the oldest cookbooks describe this recipe as a simple tomato salad: the writer Jules Romains introduced the name Salade Nicoise in his novel "Men of Good Will" (1918).

Depending on the seasonality, other original ingredients are basil, local black olives, green bell peppers, scallions, and radish.

The original version does not include any cooked ingredients, mayonnaise, mustard, cereals, and legumes, except for fresh fava beans when they are in season.

Traditionally, the bowl is previously brushed with a clove of garlic to give a little flavor to the Salade.

Herbs are another essential ingredient of this recipe. The famous French chef Auguste Escoffier used to season Salade Nicole with a vinaigrette composed of olive oil, chervil, tarragon, and chives.

SALADE NICOISE: TRADITIONAL VS CONTEMPORARY VARIATIONS

Over the years, the Salade Nicose has been subject to several variations.

The former mayor of Nice Jacques Medecin (1966-1990), probably was the first to add sliced cucumber into his salad, attracting the wrath of local gourmet and food critics. By the way, currently, cucumber is one of the most loved ingredients of Salade Nicose!

Preserved tuna is another famous addition, and it's part of the protein commonly used along with anchovies and boiled eggs. It was common to use one protein choosing among these in origin. Nowadays, it is usually adding as many proteins as you prefer.

Some love to add toasted croutons to the salad. In this case, I prefer to respect the tradition and serve the bread aside.

SALADE NICOISE TIPS AND SUGGESTIONS

ANCHOVIES – the tradition wants the anchovies preserved into the salt. If you're going to use them, you need to clean the salt under running water and debone the fish. Otherwise, you can opt for the anchovies preserved in oil.

TUNA - The tuna is a critical ingredient, and a cheap tuna can ruin all your efforts.

VINAIGRETTE – Traditionally, the Nicoise is seasoned with olive oil, salt, and local herbs.

As I said, the famous Chef Escoffier used to mix these ingredients and shake to create a vinaigrette. Others prefer to pour the olive oil and toss it along with the other ingredients.

You want the garlic present but not invasive: it is common to brush the bowl with a clove of garlic to obtain a gentle taste.

Finally, red wine vinegar is considered a variation, so it's optional. I like it and for me is a critical ingredient.

PREPARING IN ADVANCE – It is not possible preparing in advance Salade Nicoise. Still, you can speed up the preparation, cleaning, and cutting all the ingredients up to 1 hour earlier and compose the salad except the seasoning. Season and toss the salad just before serving.

SALADE NICOISE RECIPE

Yield: 4

SALADE NICOISE RECIPE - Traditional French salad with eggs, tuna and anchovies

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Salade Nicoise is a simple and tasty salad and one of the most famous dishes of Southern French cuisine. This recipe is rich in history and can be prepared easily in a few minutes. It is a great choice to start a wonderful Mediterranean meal!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 head green lettuce
• 3 ripe heirloom tomatoes
• 1 green bell pepper
• 4 radishes
• 1 cucumber
• 2 spring onions
• 1 cup black olives
• 1 clove garlic
• 1 pinch thyme leaves
• 8 leaves basil
• 8 anchovies fillets
• 4 eggs
• 5 oz canned tuna
• 4 tbsp extra virgin olive oil
• 1 splash red wine vinegar
• to taste table salt

Instructions

SALTED ANCHOVIES

1. If you prefer to follow the tradition and use salted anchovies, you need to desalt them; otherwise, pass to the next step.
2. In this case, open and debone the anchovies gently with your fingers.
3. Then, discard the salt with a solution composed of half water and half vinegar. In case, repeat the vinegar and water bath.
   

COOKING THE EGGS

1. Fill up a pot with water and bring it to a boil. Then, add 2 tbsp of salt.
2. Now take the eggs, best if at room temperature, and gently put them into the boiling water with the help of a slotted spoon.
3. Boil the water until your preferred hardness: I like to cook them for 8 minutes.
4. Finally, rinse the eggs under running cold water or into an iced bath to stop the cooking.

PREPARING THE VEGETABLES

1. First, rinse and wipe all the vegetables, cleaning any trace of dirt.
2. If you bought not previously washed lettuce head, separate the leaves with a knife, then wash and rinse them at least three times.
3. Now, cut the garlic clove into half and brush the serving bowl with the garlic to give it a delicate taste.
4. At this point, cut the bell pepper in half and discard the seeds and the white parts.
5. Then, lay the halves and reduce them into sticks ¼ inch wide.
6. Reduce the radishes and the cucumber into extremely thin rounds.
7. Cut the tomatoes in quarters or eights, depending on your taste.
8. At this point, reduce the white part of the spring onions into rounds.
9. Finally, pour all the vegetables into the bowl season with the garlic clove, along with the thyme and hand-broken basil leaves.

TUNA, ANCHOVIES, AND OTHER PROTEINS

1. Now, drain the tuna and the anchovies from the oil.
2. Then, crack and gently peel the eggs, reducing them into quarters.
3. Finally, add the proteins to the bowl.

SEASONING THE SALADE NICOISE

1. Before serving, add the extra-virgin olive oil, red wine vinegar, and table salt.
2. Toss well and serve immediately!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 356Total Fat 24gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 19gCholesterol 208mgCarbohydrates 16gFiber 6gSugar 6gProtein 21g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

TAKE A LOOK AT THIS!

RATATOUILLE RECIPE & HISTORY - TRADITIONAL FRENCH APPETIZER 

The post SALADE NICOISE RECIPE - Traditional French salad with eggs, tuna and anchovies appeared first on philosokitchen.

INGREDIENTS:

• 2 cup all-purpose flour (260 g)
• 1 cup caster sugar (200 g)
• 2 eggs + 2yolks
• 1 cup unpeeled almonds (140 g)
• 2 tbsp butter (30 g)
• ½ tsp baking soda
• 1 tbsp honey
• 1 organic lemon
• 1 organic orange
• 1 drop vanilla extract
• 1 pinch table salt

If you like this recipe, please click here, leave a comment and vote 5 stars!
This simple action helps the growth of this blog and make me very happy 🙂

ORIGIN OF CANTUCCI

The recipe of Cantucci is incredibly ancient. Some culinary historians date back the origin of these delicious Biscotti to the Roman Empire when it was popular to prepare sweet bread spiced with anise and baked two times.

The current recipe of Cantucci is perfected in Tuscany, likely from the 14th Century. At that time, the Tuscan confectionery industry was particularly advanced and popular.

The famous Tuscan scientist and poet Francesco Redi, use to insert some of these Biscotti into his letters.

The terms Cantuccio and Cantuccino are cited for the first time in written form in the Official Dictionary of Accademia della Crusca, in 1691.

It seems that the term Cantuccio (little corner) and the diminutive Cantuccino (very little corner) derive from the last slice of these cookies and donated in the past to poor people.

Another theory attributes the origin of the name to the Latin word Cantellus that means a "slice of bread".

Starting from the 20th Century, the Cantucci mixture is enriched with unpeeled almonds.

Thanks to the Assocantuccini Association and the efforts of its president Ubaldo Corsini, the European Union in 2016 granted Cantucci the special IGP mark that indicates the best and significant regional products.

CANTUCCI AROUND THE WORLD

In the second part of the 19th Century, the popularity of Cantucci started to spread outside Tuscany, also thanks to their capacity to keep their aroma for several days. 

The famous baker Antonio Mattei presented the Cantucci cookies at the Exposition Universelle of 1867, obtaining a special mention. 

In 2009, Michelle and Barack Obama chose Cantucci and Vin Santo to end their New Year's eve dinner after a delicious meal based on Tuscan and Venetian traditional dishes.

REGISTERED CANTUCCI RECIPE

Like all the most popular recipes, also Cantucci has several attempts at imitation. To help recognize the original Cantucci, the official recipe has been registered to the Ministry of Agricultural and forest policy that indicates the right size, weight, ingredients, and amounts.

CANTUCCI, BISCOTTI DI PRATO AND OTHER ITALIAN VARIATIONS

Likely, the first recipe of Cantucci has been influenced by Biscotti's older recipes from Pisa and Genoa.

Cantucci are frequently confused with Biscotti of Prato. Even if these cookies' shape is pretty similar, Biscotti di Prato does not require ingredients, like yeast, butter citrus skin, honey, and vanilla.

In Lazio and Umbria, Cantucci are named Tozzetti and frequently prepared with other dried fruits instead of almonds.

Another similar Italian cookie is the Sicilian Tagliancozzo, sweeter than Cantucci and traditionally paired with the Marsala wine.

TIPS AND SUGGESTIONS

BAKING AND RE-BAKING – The Italian term Biscotto means baked twice: this is critical to obtain the traditional texture of Cantucci. 

The second baking timing is between 5 and 20 mins, depending on your oven and how much hard you prefer your cookies.

ALMONDS AND OTHER INGREDIENTS – Nowadays, Almonds is a critical ingredient of these Biscotti, but it is a relatively recent addition. 

For a nice variation, you can consider using another kind of dried fruit or chocolate chips.

VIN SANTO AND OTHER PAIRINGS – Vin Santo is the most traditional wine pairing for Cantucci. Other sweet wines like Passito di Pantelleria or Marsala are great options.

Indeed, coffee and tea are the best options for a traditional Tuscan breakfast!

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CANTUCCI BISCOTTI RECIPE

Yield: 8

TUSCAN CANTUCCI traditional recipe & history - all you need to know!

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Cantucci is one of the most popular Italian biscotti. These Almond Cookies are very ancient and typical of Tuscan cuisine. Typically, Cantucci is served after a meal, paired with the traditional Tuscan sweet wine called Vin Santo. But I also love them on Sunday morning, drenched in my coffee!

Prep Time 1 hour

Total Time 1 hour

Ingredients

• 2 cup all-purpose flour (260 g)
• 1 cup caster sugar (200 g)
• 2 eggs + 2yolks
• 1 cup unpeeled almonds (140 g)
• 2 tbsp butter (30 g)
• ½ tsp baking soda
• 1 tbsp honey
• 1 organic lemon
• 1 organic orange
• 1 drop vanilla extract
• 1 pinch table salt

Instructions

FIRST STEPS

1. Once the Cantucci logs are properly shaped, you want to bake them ASAP. 
2. Therefore, pre-heat the oven on 340° F (170° C) and prepare a baking tray lined with parchment paper.

CANTUCCI DOUGH

1. First, sift the flour and grate the skin of the orange and the lemon.
2. Now, crack the eggs and pour them into a bowl, along with the caster sugar, the grated fruits skin, the vanilla extract, the honey, and the baking soda.
3. Then, beat the eggs and the sugar with an electric mixer until consistent.
4. At this point, add a pinch of salt and the almonds, then grate the very cold butter.
5. Add half of the amount of flour and knead with your hands. 
6. Finally, add the rest of the flour, a few tbsp at a time, until obtaining a dense and sticky dough.

SHAPING AND BAKING

1. First, wet your hands in order to shape the Cantucci dough more easily.
2. Now, divide the dough into two or three parts, depending on how big is your baking tray.
3. At this point, shape the dough pieces on the baking tray lined with parchment paper into logs, about 2.5 inches large and 2 inches high.
4. Finally, brush the Cantucci logs with the lightly beaten yolks until uniformly coated, and bake immediately until nicely gold and well done (about 40 mins, depending on your oven).

RESTING, CUTTING AND BAKING (AGAIN)

1. Once ready, place the Cantucci loaves on a cooling rack until they become handy: do not wait too much; otherwise, it will be difficult to cut them!
2. Cut the Biscotti diagonally, about ¾ inch thick. At this point, the Cantucci can be eaten, but to obtain the traditional texture, you want to bake them again.
3. Place the Cantucci on a rack and bake them again 395° F (200° C), 3 to 15 minutes, depending on how hard and brown you prefer your Biscotti! The first time you bake Cantucci, check them frequently during this last step: every oven is different, and they could need a different time to be ready!
4. Finally, let the Cantucci cool down, and serve them along with a good coffee, tea, or Vin Santo!

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 378Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 54mgCarbohydrates 58gFiber 3gSugar 30gProtein 9g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

TAKE A LOOK AT THIS!

CASTAGNACCIO RECIPE - Tuscan style chestnuts flour cake

The post TUSCAN CANTUCCI traditional recipe & history - all you need to know! appeared first on philosokitchen.

INGREDIENTS:

• 4 to 6  Flanken beef ribs
• 1 tsp fresh ginger root, grated
• ½ pear (best if Bosc, medium ripe)
• 4 spring onions
• 3 cloves of garlic
• 1 cup  soy sauce
• 2 tbsp rice wine
• 1 tsp black pepper, grated
• 1 tbsp sesame seeds
• 3 tbsp brown sugar
• 1 tbsp sesame oil

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ORIGIN OF GALBI RIBS

The role of beef meat in the history of Korean cuisine is particular and controversial.

In the past, the Korean economy was mainly dependent on agriculture, and cattle was critical for working in the fields.

That's why, starting from the 14th to the 18th century, the beef meat had been destined exclusively for the Joseon dynasty court's tables. The only butchers allowed to kill and slaughter the cattle were under the order of the King.

During the centuries, the prohibition to butcher cows had been more flexible: the countrymen started to slaughter and eat the old animals. 

The beef meat was preserved for the festivities: the noblest cuts were usually grilled, and the tougher and fatter parts used to be boiled, steamed, or braised.

Starting from the middle of the 18th century, the Joseon family changed the law supporting cattle's proliferation intended to slaughter among the population. 

THE TRADITIONAL GUI

As I said, beef meat's role in the popular cuisine became a symbol of festivities and family gatherings.

The most popular Korean grilled recipes, called Gui or Guee (grilled dish), are traditionally cooked and shared along with family and friends.

The grill (called Gupta) is typically positioned at the center of the table, and everyone can cook its preferred piece of meat and vegetables.

Once cooked, the meat is often wrapped into lettuce leaves along with boiled rice, red chili paste, soybean paste, and/or garlic.

The main dish is served along with several sides, for instance: Gamja (Potato Salad), white rice, Hobak Jeon (zucchini fritters) or Kimchi (fermented cabbage)

TRADITIONAL KOREAN BEEF RECIPES

Among several recipes, the most famous Korean beef dishes are:

BULGOGI (grilled ribeye strips) - this Gui originated from North Korea is as simple as tasty: marinated beef or pork strips, a quarter-inch thick, are quickly grilled on fire. When are prepared with beef, the preferred cuts are Rib-eye and Brisket.

GALBI GUI (grilled beef ribs) - This is another classic grilled dish: flanken beef ribs marinated and quickly grilled

GALBI JJIM (beef ribs stew) - if Bulgogi and Galbi Gui are quickly seared, Galbi Jjim is slow-cooked hours and hours until juicy and tender. Here the traditional recipe!

GALBITANG (Beef ribs soup) - this is another traditional way to slow cook beef ribs: a hearty and delicious beef soup! 

KOREAN GALBI RIBS RECIPE

Yield: 4

GALBI RIBS RECIPE - Korean flanken beef ribs - all you need to know!

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Galbi ribs, also called Kalbi, is one of the most important grilled recipes of Korean cuisine. This ancient and traditional dish is very easy to prepare and so delicious! Beef ribs are marinated in a, fruit, vegetable and soy mixture, then quickly grilled: so good!

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 4 to 6  Flanken beef ribs
• 1 tsp fresh ginger root, grated
• ½ pear (best if Bosc, medium ripe)
• 4 spring onions
• 3 cloves of garlic
• 1 cup  soy sauce
• 2 tbsp rice wine
• 1 tsp black pepper, grated
• 1 tbsp sesame seeds
• 3 tbsp brown sugar
• 1 tbsp sesame oil

Instructions

GALBI GUI MARINADE

1. First, peel the half pear, discarding the stem and seeds, then dice it roughly.
2. Now, grate the ginger root and the cloves of garlic.
3. Then, slice the spring onions into thin rounds. Save some green rounds for the final decoration.
4. At this point, combine the brown sugar, the rice wine, the sesame oil, and the soy sauce, mixing them well.
5. Finally, add the ginger, the pear, the garlic, the onions, and the grated black pepper.

MARINATING AND STORING THE RIBS

1. Now, place the flanken ribs into a box and add the Galbi Marinade. 
2. Massage the meat for a few minutes, then cover and store in the fridge for at least 4 hours, best if one night.

SEARING AND SERVING

1. Once ready, filter the marinade and clean the ribs off the pear and vegetable pieces.
2. Now cook the meat on a grill or a pre-heated cast iron skillet, flipping and brushing the beef ribs with the filtered marinade until well done.
3. Complete with sesame seeds and green spring onions rounds. 
4. Serve immediately, very hot!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1663Total Fat 127gSaturated Fat 50gTrans Fat 0gUnsaturated Fat 61gCholesterol 364mgCarbohydrates 18gFiber 3gSugar 11gProtein 105g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

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GALBI JJIM RECIPE - Korean braised short ribs

The post GALBI RIBS RECIPE - Korean flanken beef ribs - all you need to know! appeared first on philosokitchen.

INGREDIENTS:

• 1 qt whole milk (1 Lt)
• 7 oz chocolate bar, 70% to 90% (200g)
• 8 tbsp butter (110g) 
• 1 tsp cinnamon powder
• 1 pinch chili pepper powder
• 2 tbsp cocoa powder
• 1 cup brown sugar (130g)
• 1 tbsp honey 
• 8 tbsp cornstarch (40g)
• 1 lemon skin, organic
• 1 pinch table salt

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ORIGIN OF BUDINO

The origin of Budino is very ancient: since the times of the Roman Empire, the famous gourmet Apicio wrote about a dessert made with honey, milk, eggs, and flour.

Likely, the word Budino derives from the English term Pudding. Initially, in Italy, the Budino has been named Pudino or Puddingo, then Bodino, and since the end of the 19th Century with the current name of Budino.

BUDINO VARIATIONS

The word Budino indicates a great selection of different desserts, like Creme Caramel, Bavarese, Flan, or custard.

The main ingredients of basic budino are milk, sugar, and flour. In addition to these, we frequently find eggs, honey, cocoa, fruits, spices, and other flavors.

The Chocolate Budino is one of the most recent and prepared, starting from the 20th Century.

TIPS AND SUGGESTIONS

SUGAR – caster sugar is probably the most common choice. For Chocolate Budino, I prefer to use brown sugar in addition to 1 tbsp of honey.

SPICES – I really love the spices in the chocolate Budino to enhance my dessert with different flavors. In this case, I used cinnamon and chili powder. 

DECORATIONS – whipped cream and berries are the most common decorations for Budino. Consider also cookies like Amaretti or Ladyfingers, pralines, and dried fruit.

SERVING – I love to serve my Budino in single-serving glasses, but it is also possible to prepare Budino in a big mold to share. Preparing this dessert in advance, it is possible to store it in the fridge for up to three days, covered.

CHOCOLATE BUDINO RECIPE

Yield: 6

CHOCOLATE BUDINO RECIPE - Traditional Italian Budino Al Cioccolato

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Chocolate Budino is one of the simplest and tastiest traditional Italian desserts, quick and easy to prepare! Often, besides the cocoa, this dessert is enriched with spices, fruit, and whipped cream, so good!

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Ingredients

• 1 qt whole milk (1 Lt)
• 7 oz chocolate bar, 70% to 90% (200g)
• 8 tbsp butter (110g)
• 1 tsp cinnamon powder
• 1 pinch chili pepper powder
• 2 tbsp cocoa powder
• 1 cup brown sugar (130g)
• 1 tbsp honey
• 8 tbsp cornstarch (40g)
• 1 lemon skin, organic
• 1 pinch table salt

Instructions

FIRST STEPS

1. First, peel the lemon and save the skin: you want just the yellow part, so scratch any white part away.
2. Then, mince the chocolate bar finely.
3. Finally, sift the cocoa powder.

MILK AND LEMON SKIN

1. First, pour the milk, cold from the fridge, into a pot along with the lemon skin, and bring to simmer over medium heat.
2. Once the milk starts to simmer, turn off the heat, discard the lemon skin, and cover with a lid.

SUGAR, BUTTER, AND SPICES

1. Now, in a different pot big enough to contain all the Budino mixture, melt the butter along with the sugar and the honey. You want the mixture uniform and liquefied, not caramelized.
2. Then, add the cocoa powder, the spices, and the salt, whisking until consistent.
3. Finally, add the cornstarch a little at a time, mixing until smooth and without lumps.

BUDINO MIXTURE

1. Now, far from the heat, add a ladle of hot milk to the sugar and butter mixture, whisking until uniform.
2. Then, add the minced chocolate and the milk, a ladle at a time, keep mixing to obtain a smooth blend.
3. Finally, place the pot over medium/low heat and cook until the mixture becomes as thick as yogurt, whisking continuously.
4. At this point, pour the Budino mixture immediately into your preferred molds or glasses.

STORING AND SERVING

1. Let reach room temperature, then store the Chocolate Budino into the fridge, 2 hours at least.
2. It is possible to store safely the chocolate Budino, covered, for up to three days.
3. Decorate your Budino just before serving, and enjoy!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 516Total Fat 27gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 8gCholesterol 52mgCarbohydrates 67gFiber 2gSugar 52gProtein 5g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

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ITALIAN TORRONE SEMIFREDDO with chocolate chunks

The post CHOCOLATE BUDINO RECIPE - Traditional Italian Budino Al Cioccolato appeared first on philosokitchen.

INGREDIENTS:

• 1 lb Ciabatta bread (here my recipe) (450 g)
• 1 red onion (alternatively spring onions)
• ½ cucumber
• 3 to 5 ripe tomatoes (depending on size and taste)
• 1 celery stalk (optional)
• 15 basil leaves (best if Genovese)
• ½ cup extra-virgin olive oil
• 6 tbsp red or white wine vinegar 
• 4 cups water
• to taste table salt

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ORIGIN OF PANZANELLA

The recipe of Panzanella is probably as ancient as the bread recipe: a simple and inexpensive way to use the stale bread loaves!

The word "Panzanella" derives from two different Tuscan words: Panzana, which means mushed or cream soup, and Zanella, which means soup bowl.

Before discovering the Americas and the introduction of tomatoes in Europe, the original Panzanella was a simple salad of bread, onions, and olive oil.

In the 14th century, Giovanni Boccaccio described a recipe that likely refers to Panzanella in one of his famous masterpieces, The Decameron's tales, calling it "Pan Lavato" (washed bread).

TUSCAN PANZANELLA VS OTHER REGIONS RECIPES

The Basic Tuscan Panzanella ingredients are unsalted bread, red onions, tomatoes, cucumber, basil, vinegar, and extra virgin olive oil.

In addition to the classic ingredients, several family recipes enrich the Basic Panzanella with one or more of these ingredients: celery, capers, garlic, yellow or green bell peppers, and cherry peppers.

Even if Tuscan Panzanella is probably the most worldwide famous, this recipe is typical and traditional in almost all the regions of Central Italy, with some variations.

For instance, In Umbria is traditional to add green salad and arugula. 

In Rome, the Panzanella is particularly different: a whole slice of salted bread lightly soaked in water and vinegar, then topped with sliced tomatoes, basil, and olive oil.

Curious is the story of Sicilian Panzanella, imported on the island by the Duke Alfio Panzanella, enriched with local ingredients, like capers and preserved anchovies.

ITALIAN PANZANELLA AND INTERNATIONAL VARIATIONS

The traditional Italian Panzanella is made with stale bread, soaked, then squeezed and finally coarsely crumbled.

To make this, you want to use water and flour bread made without fats like Tuscan bread or Ciabatta.

The International Panzanella is often made with previously diced and toasted bread. It is delicious, but honestly, compared to the Traditional Panzanella is totally another recipe. 

PANZANELLA AND OTHER TRADITIONAL STALE BREAD TUSCAN RECIPES

The Panzanella follows the tradition of stale bread reuse recipes. 

Besides Panzanella, we find Pappa al Pomodoro in the Tuscan tradition, simple and delicious bread, and tomato soup.

Another classic is Ribollita: creamy vegetables and bread soup, where the black kale is the protagonist.

TIPS AND SUGGESTIONS

BREAD: the bread is probably the most critical ingredient to make a perfect Panzanella. I strongly suggest you use flour and water bread like Ciabatta or Tuscan bread. In case you want to try to make the best bread for Panzanella at home, click here for my recipe!

TOMATOES: for your Panzanella, it is possible to use beefsteak, heirloom, or Roma tomatoes, as you prefer. The crucial thing is that you want them red, ripe, and juicy!

OLIVE OIL: generally, the choice of olive oil depends on the region of the Panzanella recipe; extra-virgin is mandatory!

VINEGAR: traditionally, the vinegar for Panzanella is wine vinegar; red or white depends on your taste

PREPARING IN ADVANCE: to obtain the best taste, prepare Panzanella salad at least 2 hours in advance up to 8 hours. 

PANZANELLA SALAD RECIPE

Yield: 4

PANZANELLA SALAD RECIPE AND HISTORY - Traditional bread salad

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Panzanella is a delicious salad typical in the regions of Central Italy, and particularly in Tuscany. The recipe has been created to use the bread leftovers and common veggies like cucumbers, tomatoes, and onions. Here the recipe of Panzanella!

Ingredients

• 1 lb Ciabatta bread (here my recipe) (450 g)
• 1 red onion (alternatively spring onions)
• ½ cucumber
• 3 to 5 ripe tomatoes (depending on size and taste)
• 1 celery stalk (optional)
• 15 basil leaves (best if Genovese)
• ½ cup extra-virgin olive oil
• 6 tbsp red or white wine vinegar
• 4 cups water
• to taste table salt

Instructions

CHOOSING THE BREAD

1. To prepare a great Panzanella, you need simple water-and-flour bread, possibly no salted, like Bozza Pratese or Tuscan Ciabatta. 
2. Click here for my simplest recipe to prepare Ciabatta: it is ready from starch in less than 3 hours and perfect to prepare Panzanella!

BREAD AND ONIONS

1. First, dice the bread, best if a few days old. 
2. Then, mix 4 tbsp of wine vinegar with 4 cups of water.
3. Now, soak the bread into the vinegar and water mixture until completely soft.
4. Finally, reduce the onion into very thin slices and soak them in a cold water bowl for about 15 minutes. 

CUCUMBER AND OTHER VEGETABLES

1. At this point, rinse the vegetables.
2. Peel and dice a quarter of a cucumber, then slice as thin as possible the other part.
3. Finally, dice the tomatoes and slice the celery stalk.

ASSEMBLING PANZANELLA

1. Now raise and squeeze with your hands the bread as much as possible.
2. Pour the bread into a bowl along with all the vegetables, including the hand-chopped basil leaves.
3. Finally, season to taste with extra-virgin olive oil, vinegar, and salt, and stir well.

RESTING AND SERVING

1. To obtain the authentic Panzanella taste, you want to rest the bowl in the lower part of the fridge for at least 2 hours, covered. 
2. Take out Panzanella from the fridge about 10 minutes before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 588Total Fat 31gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 25gCholesterol 0mgSodium 0mgCarbohydrates 66gFiber 6gSugar 12gProtein 12g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

TAKE A LOOK AT THIS!

TUSCAN TOMATO SOUP - pappa al pomodoro

The post PANZANELLA SALAD RECIPE AND HISTORY - Traditional bread salad appeared first on philosokitchen.