"The trouble with eating Italian food is that five or six days later you're hungry again."
George Miller
During the late 17th century a recipe book was written discussing the virtues of using lemon and orange juice in Italian cooking. The writer also suggests using vegetables wrapped in damp paper and cooking over embers drizzled with olive oil. He also details the use of pigs to search for those famous truffles. In 1871 the first recipe for pesto was written, as well as the first recipe for pasta with tomatoes. After the 18th century Italian cookbooks began to emphasize the regionalism of Italian cuisine.
Italian cuisine is well known for it use of pasta, different lengths, widths and shapes and varieties filled with other ingredients; ravioli and tortellini. There are hundreds of different shapes of pasta; spaghetti, macaroni, fusilli, lasagna, gnocchi, bucatini (one of my favs) fettuccine, tagliatelle, strangozzi, sagne, angel hair, shells, orzo, pastina, spaccatelli and the list goes on and on. Pasta is categorized in two styles; dried and fresh. Under Italian law, dry pasta can only be made from durum wheat flour or durum wheat semolina. We should always cook pasta al dente (firm to the bite).
Bolognese, Venetia, Roman, Milanese, Tuscan, Piedmontese, Sicilian and Neapolitan are varying styles of Italian cooking. Good ingredients make good food; just to name a few -Veal, Parma ham, aged Parmesan, basil, garlic, capers, mozzarella, artichokes, olives, pasta, porcini mushrooms, ricotta, arborio, sage, tuna, tomatoes, beef, lamb, seafood, anchovies, balsamic, white truffles, and olive oil. All roads lead to the home, to "la cucina di casa." Flavors in Italian cooking start at the bottom and build up, as ALL good cooking should be.
Jerry and I have always wanted to own a little vineyard or olive grove in Italy, we think it would be a splendid way to retire, producing our own wine or olive oil. Jerry and I are avid gardeners and have always grown tomatoes, grapes, fruit trees, and various other vegetables (see Vegetables, the farm). At our home in S. CA we grew varieties of the most gorgeous tasting grapes. We just had your typical postage sized lot that CA developers offer. We planted three varieties next to the fence in our lovely backyard and when they were ready to eat we had beautiful clusters hanging all over those vines just waiting to be picked every morning. Our neighbors, benefited too because grapes were hanging over their side of the fence. In the center of the yard, we purchased a stately grand aged looking fountain. When sitting under the large pergola on the patio listening to that fountain, drinking a nice glass of wine you could imagine being in Italy. At night, when the wrought iron and crystal candelabra that hung over the outdoor dining table was lit it was magical. Currently, we have raised boxed beds of grapes on the back side of our house/fence (3 varieties) and they aren't quite ready, but the squirrels have been checking them out, as well as checking out our apricot, plum and peach trees. We have blackberries which are so sweet, raspberries that aren't ready and lots of herbs. Plant a garden, it doesn't even require much space if you plan correctly. Just think of all the delicious recipes you can create with fresh organic produce and fruit.
I hope you enjoy the recipes listed below and "Felice Cucina"
Jerry's Crispy Fried Calamari (my husband and I are calamari aficionados)
2 lbs. cleaned squid sliced into rings, including tentacles (I call them spiders) or you can use the whole squid
Vegetable oil for frying
2 cups all purpose flour
1/2 cup cornmeal
salt and freshly ground black pepper
1 tsp. cayenne
Marinara sauce (for dipping) make your own or purchase good quality store bought
Italian parsley, chopped
Mix flour and cornmeal in a bowl. Add some calamari and shake off excess. Place oil in a deep sided pan and heat to 375 degrees. Place calamari into oil (do not overcrowd) and fry for about 3 minutes until golden and crispy. Remove to paper towels and continue frying. Place calamari on platter with a small bowl of Marinara sauce in middle and sprinkle with parsley. Delizioso!
Julia's Stuffed Mushrooms with Ricotta/Sun Dried Tomatoes (you will want to make a lot of these because they go fast). We have used Portobello mushrooms in this recipe and have eaten as entree with salad and bread.
12 large button mushrooms
olive oil
salt and freshly ground black pepper
1/3 cup Parmesan cheese, grated
6 Tbl. onion, finely minced
6 garlic cloves, finely minced
6 Tbl. Italian parsley, chopped
6 sun dried tomatoes in oil, finely minced
2 cups Ricotta cheese (don't use low fat)
Italian parsley, chopped (garnish)
Preheat oven to 375 degrees. Brush mushrooms to clean and remove stems. In a saute pan add a little olive oil, onions and garlic, cook until softened. Remove from pan to bowl, add ricotta, sun dried tomatoes, 3 Tbl. of Parmesan cheese, parsley, seasoning with salt and pepper. Brush mushrooms lightly with olive oil and place on baking sheet. Fill mushrooms with ricotta mixture and sprinkle on lots of Parmesan cheese. Place in oven and bake for about 20 minutes until lightly browned, turn on broiler and let tops get bubbly hot for about a minute, do not leave unattended. Place mushrooms on platter and serve, sprinkle with chopped parsley.
Roasted Chicken with Lemons - What is not to love about roasted chicken, it's easy to make, delicious to eat and perfect for entertaining. Lemon and chicken go together like peanut butter and jam in my opinion. I also like mine with a little rosemary.
1 (6 lb.) chicken
salt and freshly ground black pepper
2 perfectly just picked lemons (no lemon tree? go to the grocery)
Fresh rosemary sprigs
butter, melted
1 garlic head, slice off top
Clean chicken inside and out, rinse with cold water and pat dry with paper towels. Preheat oven to 425 degrees. Season chicken on the inside cavity with salt and pepper. Place 3 sections of halved lemons inside with garlic and rosemary. With pastry brush cover outside of chicken with butter which you have added fresh lemon juice for 4th halved lemon and season with salt and pepper. Place in roasting pan and cook for approximately 1 1/2 hours or until juices run clear. Remove and let rest for about 15 minutes before slicing. If desired, about 45 minutes in cooking you can add whole carrots, onions and halved potatoes, baste and let cook and get golden. To serve; slice chicken on cutting board, and place on platter, add roasted vegetables and garlic. Serve with Italian bread and squeeze out garlic to smear on bread with a drizzle of extra virgin olive oil.
Beef Steaks with Tomatoes, Onions & Mushrooms
4 steaks about 1/2 inch thick
salt and freshly ground black pepper
1/4 cup all purpose flour
1 large onion, sliced
3 garlic cloves, sliced thinly
1/2 cup dry red wine
1 small can whole Italian tomatoes
1/2 cup dried porcini mushrooms (reconstitute in water)
olive oil
2 Tbl. Italian parsley, chopped
In a large saute pan, add some olive oil, heat and add onion and garlic. Saute until softened, but not browned. Lightly dredge the steaks in flour which you have seasoned with salt and pepper. Add to pan with a little more olive oil and brown on each side. Remove and set aside. Add mushrooms, stirring then add wine and let simmer for 3 minutes, add tomatoes in juice, season with salt and pepper, cook for approximately 15 minutes, sauce should thicken up a bit. Turn heat up again and add back steaks and pan juice reheating in sauce. Plate up steaks on platter, pour sauce over meat and sprinkle with Italian parsley.
Baked Asparagus
2 lbs. asparagus
salt and freshly ground black pepper
butter
1 cup Parmesan cheese, grated
1/4 cup heavy whipping cream
Italian parsley, chopped
Preheat oven to 450 degrees. Snap the asparagus to remove tough ends. In a baking dish spread butter on bottom, lay asparagus and sprinkle with salt and pepper, add some cheese and dot with pats of butter, layer asparagus again and continue layering with salt, pepper, cheese and butter. Finally drizzle over whipping cream and add another sprinkling of cheese. Bake in oven for about 15 to 20 minutes. Let rest for about 5 minutes before serving, sprinkle with parsley. For another variation, slice Italian bread and toast, butter add some asparagus on top then top with over easy egg(s).
Julia's Eggplant Parmesan
3 lbs. eggplant
1 cup all purpose flour
salt and freshly ground black pepper
2 large cans plum tomatoes, chopped
Olive oil for frying
olive oil
3 garlic cloves, minced
1 small onion, chopped fine
1/2 fresh basil leaves, chopped
1/2 tsp. red pepper flakes
5 eggs
1 lb. fresh mozzarella, sliced thinly
1 cup Fresh Parmesan cheese, grated
In a large colander, slice the eggplant into 1/2-inch rounds and sprinkle with salt.
In a saute pan add some olive oil, onions and garlic and saute for about 8 minutes, do not brown. Add chopped tomatoes, basil, salt, pepper, red pepper flakes and simmer for about 30 minutes. Taste and adjust seasonings.
Heat oven to 375 degrees. In a bowl, add flour, season with salt and pepper. In a small bowl, beat eggs. Dredge eggplant into flour, shake off excess, dip in egg, back into flour. Heat olive oil in deep saute pan, you want oil to come about 1 1/2 inches on the side. Working in small batches, fry eggplant slices until golden about 5 minutes. Transfer to paper towel line baking sheet. Continue frying all eggplant.
In a 13x11 baking pan, ladle some sauce, arrange eggplant slices, add a little more sauce, some mozzarella cheese, and Parmesan cheese. Continue layering, adding sauce, cheeses and ending with more sauce. Sprinkle extra Parmesan on top and bake uncovered for about 45 minutes until nice bubbly hot and cheese is melted and gooey. Remove to cooling rack and let rest about 10 minutes before serving. Serve with beautiful tossed salad with balsamic vinaigrette and crusty garlic bread.
Roasted Potatoes with Anchovies (Genoa style)
2 lbs. waxy potatoes
4 anchovy fillets, chopped
3 Tbl. olive oil
3 Tbl. butter
salt and freshly ground black pepper
3 garlic cloves, chopped
3 Tbl. Italian parsley, chopped
Peel potatoes and slice into 1/4 - 1/2 inch slices. Soak in bowl of cold water for 20 minutes, then drain well and pat dry with paper towels.
In a large saute pan, add olive oil and butter. Add chopped anchovies and cook on low, mashing anchovies with wooden spoon to dissolve. Add the sliced potatoes and season with pepper and a little salt (anchovies are already salty). Turn up the heat and cover pan, turning potatoes occasionally while they cook. After about 10 minutes, uncover and continue cooking, until nicely browned about 20 more minutes. Taste and adjust seasonings, add the garlic and parsley and turn potatoes over to coat. Cook another 2 minutes and remove to serving platter.
Julia's Summer Seafood Salad
1 lb. shrimp, cleaned - leave tails on
1 lb. scallops
1 dozen clams
1 dozen mussels
1 large lobster
2 red bell peppers
4 celery stocks, washed and sliced including green leaves
2 cloves garlic, chopped
1/2 cup each Kalamata olives and green olives with pimentos
1/4 cup fresh lemon juice
2 garlic cloves, finely minced
1/2 tsp. fresh marjoram
Extra virgin olive oil
salt and freshly ground black pepper
1 large sweet onion, sliced
white wine
Italian parsley, chopped
In a deep saute pan, add clams and mussels, add a little white wine, cover and cook until shells open. Remove and detach their meat from shell. In a saute pan, add some olive oil and cook scallops a few minutes, remove from pan. Add shrimp and cook until pink, remove from pan. Steam lobster, cool and cut meat into chunks.
In saute pan, add olive oil and sliced onions, cook until just soft, add chopped garlic and cook for 1 minute, remove. Roast the red pepper on grill until blistered, place in bag for a few minutes. Remove blackened skin and slice into pieces. Next, add lemon juice, marjoram, salt, pepper, red pepper flakes, minced garlic and olive oil to jar and shake well until incorporated, taste and adjust seasonings. Note: if desired you can add 1 lb. of calamari, cleaned and cut into rings, simmer in wine for about 2 minutes and remove, you don't want it rubbery. On a large platter, add seafood, celery, olives, onions, garlic, peppers and drizzle with lemon vinaigrette. Toss, sprinkle with chopped Italian parsley and serve.
Julia's Tuna and Cannellini Bean Salad (love, love, love -I used to make this for catering, great recipe)
4 cups Cannellini Beans (you can use dried and soak/cook or use canned and rinse)
2 cans albacore tuna, chunked (not the small cans) or you can grill fresh tuna
1/2 red onion, sliced in half then sliced thinly again
2 garlic cloves, minced
1 tsp. fresh oregano, chopped3 stalks celery, including green leaves, sliced
olive oil
1/2 cup Kalamata olives, pitted
2 Tbl. capers, rinsed
salt and freshly ground black pepper
1/2 tsp. red pepper flakes
1/4 cup Italian parsley, chopped
1/2 cup, roasted red pepper, chopped
Dressing
1/4 cup fresh lemon juice
olive oil (to taste)
1 Tsp. Dijon
salt and freshly ground black pepper
Place salad ingredients in bowl, careful not to crumble tuna too much. Whisk dressing, adding oil to your taste, remember I like more juice/vinegar than oil. Pour dressing over and mix gently, taste and adjust seasonings. Place salad on platter and sprinkle with Italian parsley.
Julia's Chicken Marsala (one of my favorites)
6 boneless, skinless chicken breasts
1/2 cup all purpose flour
salt and freshly ground black pepper
2 Tbl. fresh lemon juice
olive oil
butter
1 cup crimini mushrooms
1/2 cup sweet Marsala wine
1/2 cup chicken stock (good quality)
2 Tbl. butter
Italian parsley, chopped
Rinse chicken in cold water and remove any fat, pat dry with paper towels. On a work surface lay plastic wrap, place chicken breast, add top piece of plastic wrap and with a meat mallet, pound slightly. In a shallow dish, add flour, season with salt and pepper. Dredge all chicken breasts in flour and shake off excess.
In a large saute pan, heat some olive oil and a little butter over medium heat. Add chicken breasts and fry about 5 minutes on each side until golden brown. Remove to plate, single layer and lightly cover with foil.
Lower heat in pan, add more oil if needed, toss in mushrooms and cook until nicely browned, season with salt and pepper. Pour in wine, lemon juice, chicken stock and simmer until slightly reduced. Stir in 2 Tbl. butter and add back chicken with juices on plate. Simmer for about 2 more minutes, before adding chopped parsley. Remove chicken to platter and pour over extra sauce.
Chicken with Orange Mustard Sauce
6 to 8 boneless skinless chicken breasts
1 red bell pepper, seeded and sliced
salt and freshly ground black pepper
3/4 cup orange marmalade (good quality)
3 tsp. Dijon
1 1/2 cups chicken stock (good quality)
1 Tbl. Champagne vinegar
2 tsp. cornstarch
Italian parsley, chopped (garnish)
2 oranges, peeled and sectioned
Clean chicken and season with salt and pepper. In a large saute pan, add some olive oil and brown chicken on both sides about 10 minutes per side. Remove chicken to platter and cover lightly with foil. In pan add more oil if needed cook garlic and peppers for about 5 minutes. Add chicken stock, marmalade and mustard whisking well. Bring to boil, reduce heat. Mix vinegar and cornstarch together and whisk into pan. Add chicken and juices back to pan and cook on low for about 10 more minutes. Taste sauce and adjust seasonings. Remove chicken to platter, pour over sauce, garnish with orange segments and parsley.
Julia's Fresh Summer Pasta with Shrimp and Sun Ripened Tomatoes/Basil
1 lb. ruby red tomatoes, chopped (hopefully from your garden or the farmers market)
1 sweet onion, chopped (Walla Walla, Vidalia, or Maui)
1 lb. large shrimp, cleaned tail on
3 garlic cloves, minced
1/2 cup Kalamata Olives, pitted
1/4 cup Italian parsley, chopped
1/4 cup Fresh basil, torn (from the garden)
3 tsp. capers, rinsed
1/2 tsp. red pepper flakes
1 tsp. fresh oregano, chopped
1/2 cup extra virgin olive oil
1 lb. spaghetti or bucatini
1/2 cup crumbled feta cheese
Parmesan cheese, grated
1 Tbl. red wine vinegar
dry white wine
In a saute pan, add wine and shrimp, cook until shrimp turn pink. Remove shrimp and set aside in frig. In a large bowl, mix chopped tomatoes, onions, olives, garlic, parsley, basil, capers, red peppers and oregano. Add champagne vinegar and olive oil. Season with salt and pepper and let this mixture rest for about 1 hour. In a large pot of boiling salted water, add pasta and cook al dente. Drain and mix with a little olive oil. Place on platter and pour over tomato mixture. Add shrimp, feta, chopped parsley and sprinkle with Parmesan cheese. Yummmm.
Julia's Spaghetti with Crab - this dish is similar to the one I make using tuna, fresh basil and tomatoes
1 1/2 lb. fresh lump crab meat
1 lb. spaghetti
1/4 cup extra virgin olive oil
1/2 cup fresh lemon juice
zest of l lemon
1/2 tsp. red pepper flakes
1/2 cup Italian parsley, chopped
1 cup dry white wine
8 garlic cloves, minced
4 ruby red tomatoes, large dice
salt and freshly ground black pepper
In large deep sided saute pan, add olive oil and garlic, cook for about 2 minutes then add wine and reduce. Add lemon juice, zest, pepper flakes, salt and pepper. Keep warm. In large pot of boiling salted water, add pasta and cook al dente. Drain and place in saute pan with oil and garlic and mix with tongs. Once mixed well, remove to platter, add fresh chopped tomatoes, crab, parsley and drizzle a little extra virgin olive oil over. Add grated Parmesan cheese if desired.
Now for the desserts!!
Rustic Apricot Tart (Jerry and I have a lovely apricot and plum tree in our yard, as well as other fruits and this recipe is delicious)
Crust
9 Tbl butter, soft
1/2 cup sugar
1 egg
1 egg yolk
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 cup ground cornmeal
1/2 tsp. salt
couple of dashes fresh nutmeg
1/2 cup almonds, lightly toasted and finely chopped
Filling
1 lb. apricots, ripe but firm
1/3 cup sugar
1 tsp. pure rum extract
pinch of salt
1/2 cup apricot jam, good quality
Cut the apricots in half and remove pit. In a saucepan mix the apricots and sugar cook for about 6 minutes until fruit has softened. Add apricot jam and rum extract and incorporate.
Preheat oven to 375 degrees. Blend the butter and sugar together until well blended. Add the egg, egg yolk and mix until smooth. In another bowl, mix the flour, cornmeal, salt, nutmeg, almonds, and baking powder. Add dry ingredients to the butter mixture and mix until dough comes together.
Remove about 2/3 cup of dough and set aside. Press the remaining dough into bottom and up sides of 10-inch tart pan with removable bottom. Spoon apricot mixture into crust and smooth. With your fingers crumble remaining dough into small pieces and place on top of fruit. Bake for about 25 to 30 minutes, remove to cooling rack. Let rest until cooled. To serve, remove bottom of tart pan and slice, serve with freshly whipped cream that you've added a little powdered sugar and rum extract. Top with slivered almonds that have been toasted.
Chocolate Orange Biscotti
2 1/4 cup all purpose flour
1/3 cup butter
2/3 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
2 eggs
3/4 cup candied orange peel
1/2 cup semi-sweet mini chocolate chips
2 Tbl. orange zest
1 Tbl. Grand Marnier
Beat together butter, and sugar, add eggs one at at time and beat. In a bowl, whisk baking powder, baking soda and flour together, add to butter mixture and knead dough until smooth. Turn dough out onto lightly floured surface and shape into logs 3-inches wide, about 10 inches long flatten slightly. Bake on a sheet at 375 for 20 minutes. Take out of the oven and let cool for about 5 minutes. Reduce oven heat to 325. Using a serrated knife slice log into 1/2-inch slices and place back on baking sheet an cook and additional 6-10 minutes in oven at 325 for another 6 minutes on each side. Remove to cooling racks and cool. Store in airtight container.
Italian Lemony Ricotta Cake - One year, 1984 to be exact I was visiting New York City and was reading the morning newspaper, enjoying a cup of coffee when this recipe caught my eye. I ripped it out and have been making it for years.)
3/4 cup butter, soft
1 cup sugar
2 tsp. lemon extract
2 large lemons zested
3 eggs, separated
1 cup ricotta cheese
1/2 cups all purpose flour
2 tsp. baking powder
pinch of salt
fresh raspberries (garnish)
Preheat oven to 325 degrees. Lightly butter and flour a 8-inch springform pan. In a bowl of electric mixer, beat butter and sugar until light and fluffy. Add zest, lemon extract, egg yolks, ricotta and beat until smooth. In a bowl, whisk together flour, baking soda and salt and beat into butter mixture until just combined.
In a separate bowl, using clean beaters, whip eggs whites until stiff. Gently fold whites into batter and spoon into springform pan. Bake for 40 to 45 minutes or until pick inserted in center comes out clean. Remove from oven and place on cooling rack.
To serve; whip heavy whipping cream with a little powdered sugar and 1 tsp. lemon extract. Slice pieces of cooled cake on plate, top with dollop of whipped cream and sprinkle on fresh raspberries.
Buon Appetito
"And let us consider how to stir up one another to love and good works,
not neglecting to meet together as in the habit of some, but encouraging
one another and all the more as you see the Day drawing near."
Hebrews 10:24-25
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