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Mini-Meatball Broth

Mini-Meatball Broth

Mini-Meatball BrothMini-Meatball Broth

 

1 lb. ground veal

1/4 C. ground Parmiggiano Reggiano

1/2 C. plain bread crumbs

1 egg beaten

Salt and pepper

6 C. Water

1 stalk celery cut in half

2 Medium potatoes whole

2 carrots peeled

1 onion halved

3 tomatoes halved

2 tsp. salt

2 T. olive oil

2 T. balsamic vinegar

8 oz. pastina

 

In a large mixing bowl mix the veal, cheese, breadcrumbs, egg, salt and pepper. Using a melonballer, dose out the right amount of meat mixture and make little meat balls. Make them smaller than you think you will need because they will almost double in size when pressure cooked. In the pressure cooker make the vegetable stock by adding all of the vegetables, water and salt in the pot. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 7-10 minutes cooking time. When time is up, open the cooker by releasing the pressure. Delicately remove out all of the vegetables and place on a serving dish except for the tomatoes (leave those in). If you see any tomato skins floating around, you can remove and discard those. Taste the broth and adjust salt and pepper according to taste. Gently add the miniature meat balls into the still hot vegetable broth. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 5-7 minutes cooking time under pressure. When time is up, open the cooker by releasing the pressure. Put the pressure cooker, with the top off, back on the heat and add the pastina. Boil the pastina in the time indicated on the package (minus one minute). Don’t worry, the pastina will keep cooking while you serve the dish. In the meantime, make a vinaigrette with the olive oil and balsamic vinegar by putting them in a small vase and shaking vigorously and pour on the vegetables you previously pulled out of the pressure cooker — they are now your side dish! When the pastina is one minute away from being cooked, turn off the heat and serve your miniature meatball soup!

Brunch Bruschetta Bar

Brunch Bruschetta Bar

Brunch Bruschetta BarBrunch Bruschetta Bar

 

1 batch basil pesto

1 batch Sun-Dried Tomato Muhammara

1 batch marinated cherry tomatoes or 2 C. tomatoes

6-8 soft-boiled or poached eggs

6-8 scrambled eggs

6-8 pieces fried bacon

2-3 cheeses (I used Humboldt Fog goat cheese, ricotta and marinated mozzarella)

grilled or toasted bread

sautéed veggies, such as spinach and mushrooms

fresh fruits

sliced avocado

prosciutto, salami, and smoked salmon

raspberry jam or other fruit jams

nut butter

honey or honeycomb

Brand Orange Juice

 

Arrange the sauces and spreads on a large serving board. Add the poached eggs, scrambled eggs, and bread. Drizzle the poached eggs with olive oil and season with salt and pepper. Arrange the cheese, fruits, veggies, meats, jams, nut butter, and honey around the eggs.

 

…Humboldt Fog goat cheese + fresh cherries + honey + basil

…peanut butter + raspberry jam + banana + honey

…Humboldt Fog goat cheese + sautéed spinach and mushrooms + poached egg

…basil pesto + marinated tomatoes + mozzarella + poached eggs + avocado

…ricotta + honey + raspberry jam + fresh raspberries + basil

…basil pesto + avocado + scrambled eggs

…Sun-Dried Tomato Muhammara + mozzarella + basil pesto

…goat cheese + smoked salmon + basil pesto

Party Size Italian Melt

Party Size Italian Melt

Party Size Italian MeltParty Size Italian Melt

 

1/3 C. extra virgin olive oil

1/4 C. red wine vinegar

zest and juice of 1 lemon

2 cloves garlic, minced or grated

1 tsp. dried oregano

1/2 C. mixed Italian olives, pitted

2 T. chopped pickled jalapeños

1 pinch black pepper

1 loaf ciabatta bread, halved lengthwise

1/4 C. fresh basil, roughly chopped

6 thin slices spicy salami

6 thin slices prosciutto

6-12 thin slices pepperoni

6 slices provolone cheese

8 oz. fresh mozzarella cheese, torn

1 red or orange pepper, roasted and sliced

1 C. baby arugula

 

Preheat the oven to 400 degrees F. To make the vinaigrette. In a jar or small bowl, whisk together the olive oil, red wine vinegar, lemon zest, lemon juice, garlic, and oregano, until combined. Add the olives, jalapeños, and a pinch of pepper. Lay the bottom piece of ciabatta bread cut side facing up on a baking sheet. Spread the vinaigrette over the bread. Layer the basil, salami, prosciutto, and pepperoni on top. Add the provolone and mozzarella. Transfer to the oven and bake 10 minutes, until the cheese begins to melt. Remove from the oven and add the arugula, bell peppers, and top half of the ciabatta bread. Gently cover the sandwich with foil and return to the oven and bake another 10 minutes more, or until the cheese has melted. Remove the foil and cook an additional 5-10 minutes, until the bread is toasted. Remove from the oven and let sit 3-4 minutes. Slice into 4 larger or 8 smaller sandwiches. Serve and enjoy! Notes To make ahead of time, assemble the sandwich all the way through step 3. Add the arugula, peppers, and top half of the bread. Wrap in foil and keep in the fridge for up to 1 day. To make, remove from the fridge while the oven preheats. Bake, in the foil for 20 minutes, remove the foil and bake an additional 10 minutes.

Creamy Parmesan Chicken and Spinach Tortellini

Creamy Parmesan Chicken and Spinach Tortellini

Creamy Parmesan Chicken and Spinach TortelliniCreamy Parmesan Chicken and Spinach Tortellini

 

4-6 chicken cutlets or 3 boneless chicken breasts sliced in half horizontally

kosher salt and black pepper

1/4 C. all-purpose flour

1 tsp. garlic powder

2 T. extra virgin olive oil

2 T. salted butter

2 shallots, finely chopped

3 cloves garlic, finely chopped or grated

2 T. fresh thyme leaves (or 2 tsp. dried thyme)

red pepper flakes

3 C. fresh baby spinach

3/4 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 C. low sodium chicken broth

1 lb. fresh or frozen cheese tortellini

3/4 C. heavy cream or canned coconut milk

1/2 C. grated parmesan cheese

juice from 1 lemon

 

Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere. Heat 2 T. olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet. To the skillet, add 1 T. olive oil, the shallots, garlic, thyme, and a pinch each of red pepper chili flakes, salt, and pepper. Cook 3-4 minutes, until fragrant. Add butter and spinach. Cook another 2-3 minutes, until the spinach is wilted. Pour in the wine and broth. Cook 8 minutes until reduced slightly, then add the tortellini and cook another 2 minutes. Pour in the cream and add the parmesan, stirring until melted and creamy. Add the chicken back to the skillet and simmer for 5 minutes or until warmed through and the sauce has thickened slightly. Serve the chicken topped with the spinach cream sauce. Squeeze over a bit of lemon juice and a sprinkling of parmesan.

Simple Baked Cheesy Italian Chicken Meatballs

Simple Baked Cheesy Italian Chicken Meatballs

Simple Baked Cheesy Italian Chicken MeatballsSimple Baked Cheesy Italian Chicken Meatballs

 

1 lb. ground spicy Italian chicken sausage (see note)

1 lb. ground chicken

2 slices soft whole grain bread

2 eggs

1/3 C. grated parmesan cheese

2 small shallots, grated

2 cloves garlic, grated

1-2 T. chopped pepperoncinis

1 jar (32 oz.) marinara sauce

1 C. shredded mozzarella cheese

1 C. shredded provolone

1/4 C. fresh oregano

 

Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil. Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces. In a bowl, combine the sausage, chicken, bread crumble, eggs, parmesan, shallots, garlic, pepperoncinis, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into 2 T. size balls, and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside. Remove from the oven and pour the marinara over top the meatballs. Cover the pan with foil and bake for 15 minutes longer, or until the meatballs are cooked through. Remove the foil and add the cheeses and oregano. Bake until the cheese is melted and golden, about 10 minutes. Serve topped with fresh oregano and your favorite pasta! Ground Spicy Italian Chicken Sausage: I buy ground chicken sausage at Whole Foods. If you can’t find it, you can make your own by adding the following spice mix to 1 lb. ground chicken: 1 T. each of fennel seed, dried thyme, dried basil, dried oregano, salt, and pepper; 2 tsp. each of cayenne (or less, if you don’t want it too spicy), paprika, and garlic powder; and 1 tsp. each of smoked paprika and crushed red pepper flakes.

Lemon Butter Chicken Piccata with Pesto Polenta

Lemon Butter Chicken Piccata with Pesto Polenta

Lemon Butter Chicken Piccata with Pesto PolentaLemon Butter Chicken Piccata with Pesto Polenta

 

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

kosher salt and black pepper

1/3 C. all-purpose flour (can use GF flour too)

1/4 C. grated parmesan

3 T. extra virgin olive oil

1/2 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc

1/3 C. fresh lemon juice

4 T. salted butter

1 bunch asparagus, ends trimmed

2 cloves garlic, chopped

1 T. fresh thyme

3 T. capers

Polenta

1 C. dry instant polenta

3 T. salted butter

1/4 C. basil pesto

1/4 C. grated parmesan

 

Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet. To the same skillet, add the butter, asparagus, and a pinch each of salt and pepper. Cook until just tender, about 5 minutes. Add the garlic, capers, and thyme, cook another 2 minutes. Pour in the wine and lemon juice, cook 1 minute. Return the chicken to the pan and simmer for 5 minutes, until warmed through. Meanwhile, make the polenta. Bring 3 C. water to a boil over medium heat in a medium pot. Whisk in the polenta, stirring until the polenta is soft and thickening, 5 minutes. Stir in the butter, parmesan, and 2 T. pesto. Spoon the polenta onto plates. Add the chicken and asparagus. Then spoon over the pan sauce. Finish with basil.

Dump + Bake Chicken Alfredo Noodle Casserole

Dump + Bake Chicken Alfredo Noodle Casserole

Dump + Bake Chicken Alfredo Noodle CasseroleDump + Bake Chicken Alfredo Noodle Casserole

 

2 T. salted butter, melted

2 T. Italian seasoning

1-2 T. garlic powder

1 tsp. onion powder

1 lb. boneless chicken, cut into cubes

salt and black pepper

chili flakes

1 lb. dry short cut pasta or egg noodles

3 C. chopped broccoli florets

4 oz. cream cheese, melted

1 C. heavy cream

1 C. whole milk

1 C. grated Parmesan cheese

1 C. shredded mozzarella or provolone

fresh parsley or basil, for serving

 

Preheat the oven to 425°F. Melt the butter in a 9×13 inch baking dish with high sides. Add the chicken, 1 T. Italian seasoning, 1 T. garlic powder, onion powder, salt, pepper, and chili flakes. Arrange the noodles and broccoli over the raw chicken. Pour over 1 1/2 C. of water. Mix the melted cream cheese with the heavy cream. Whisk in the milk and the parmesan. Add additional Italian seasoning to taste. Evenly pour the cream mix over the noodles and broccoli. Top with cheese. Sprinkle with additional garlic powder. Cover and bake 30 minutes. Remove the lid and bake another 15-20 minutes or until the cheese is browning and the noodles on top are getting crispy. Top with fresh chopped parsley or basil. Scoop and enjoy!

Million Dollar Baked Spaghetti

Million Dollar Baked Spaghetti

Million Dollar Baked SpaghettiMillion Dollar Baked Spaghetti

 

1 lb. dry spaghetti

6 T. salted butter, at room temperature

1 C. whole milk ricotta cheese

8 oz. cream cheese, at room temperature

1/2 C. grated parmesan cheese

1 lb. ground beef

1 lb. ground spicy Italian sausage

1 yellow onion, chopped

2 T. Italian seasoning

1 bell pepper, chopped

32 oz. marinara sauce, or canned crushed tomatoes

1/2 C. chopped sun-dried tomatoes

1 1/2 C. shredded mozzarella cheese

1 C. shredded provolone cheese

1/2 C. sliced pepperoni

fresh basil, for serving

 

Preheat the oven to 350° F. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package directions. Drain and toss the pasta with butter. Meanwhile, in a Dutch oven set over medium heat, add the sausage, beef, onion, bell peppers, and Italian seasoning. Brown all over, 10 minutes. Add the tomatoes and 1 C. of water. Season with salt, pepper, and chili flakes. Simmer 10 minutes, until just slightly thickened. Add the sun-dried tomatoes and basil. Remove from the heat. In a bowl, mix the cream cheese, ricotta cheese, and parmesan. Season with salt and pepper. In a large casserole dish, layer 1 C. of the meat sauce with the spaghetti, white sauce, and remaining meat sauce. Top with mozzarella, provolone cheese, and the pepperoni. Bake 30 minutes, until the cheese is melted. Let sit for 10 minutes. Top with fresh basil, and enjoy!

Antipasto Squares

Antipasto Squares

Antipasto SquaresAntipasto Squares

 

2 sheets puff pastry, all butter if possible (each about 12”x9” though size may vary by brand)

4 oz. thinly sliced deli ham

3 oz. thinly sliced pepperoni (big slices from the deli counter if possible)

3 oz. sliced deli provolone

3 oz. lb. sliced deli mozzarella

¼ C. sliced pepperoncini or pickled banana peppers

¼ C. whole pitted olives (green, black or a mix)

2 T. grated parmesan

½ tsp. dried oregano

¼ tsp. coarsely ground black pepper

 

Preheat oven to 350°F and line a sheet pan with parchment. In a small bowl, combine the parmesan, oregano and pepper; set aside. Blot the pepperoncini and olives well with several paper towels to remove any excess moisture. Coarsely chop the olives and combine with the pepperoncini. Set aside. Unfold a sheet of puff pastry onto a piece of parchment paper and gently roll out all the seams. Trim if needed to square off and even the edges. Slide the pastry and parchment onto a rimmed sheet pan. Layer with a single layer each of ham, provolone, pepperoni and mozzarella. Scatter the pepperoncini/olive mixture over the top. Sprinkle with the parmesan / oregano / pepper. Unfold the second sheet of puff pastry onto another piece of parchment and gently roll out the crinkles. Trim if needed to square off and even the edges. Place the second sheet of pastry on top of the antipasto stack, top with the piece of parchment and weigh down with a second sheet pan. Bake until golden, about 25 minutes. Remove the top sheet pan and parchment and bake for an additional 5 minutes until golden brown. Remove from the oven and let cool 10 minutes. Slide the antipasto sheet onto a cutting board and slice into squares with a serrated knife. The best way to do this is to cut through the top layer of pastry with a serrated knife, then switch to a sharp chef knife to cut through the stack. Serve the squares warm or room temperature. Do ahead: it’s best to assemble the stack several hours ahead and store in the refrigerator tightly wrapped then bake closer to serving time but it can be baked several hours ahead and gently warmed in a 325°F oven. It’s also pretty good at room temperature.

Parmesan Rosemary Pizzetta

Parmesan Rosemary Pizzetta

Parmesan Rosemary PizzettaParmesan Rosemary Pizzetta

 

1 3/4 lb. pizza dough, at room temperature

All-purpose flour, for dusting

1 T. extra-virgin olive oil

1 generous T. chopped fresh rosemary

1/4 tsp. kosher salt

1/2 tsp. fresh-ground black pepper

1 T. grated Parmigiano-Reggiano cheese, plus more to garnish

 

Preheat the oven to 550°F with a pizza stone if you have it. If you are not using a pizza stone, lightly grease a half-sheet baking pan and set the oven temperature to 500°F. Generously flour the room-temperature pizza dough and a clean countertop with flour. Gently stretch and press the pizza dough into a thin circle. (Do not worry if it is imperfect. It’s not messed up; it’s rustic!)If using a pizza stone, place the dough on a floured pizza peel. If not, place the dough on the baking sheet. Generously brush the dough with the olive oil. Top with the salt, pepper, rosemary, and Parmigiano-Reggiano cheese. Bake for approximately 5 or 6 minutes on a pizza stone — around double that or more on a baking sheet — until the top and bottom are a nice golden brown. Slide the pizza onto a cutting board. Garnish with an extra drizzle of olive oil, a generous pinch of additional cheese, and cut into wedges to serve.

One-Skillet Chicken Sausage Penne

One-Skillet Chicken Sausage Penne

One-Skillet Chicken Sausage PenneOne-Skillet Chicken Sausage Penne

 

2 T. Olive Oil

2 sweet Italian chicken sausages, sliced crosswise

1 medium shallot, thinly sliced

1/2 medium fennel bulb, thinly sliced plus fennel fronds for garnish (optional)

2 cans (14.5 oz. each) Fire Roasted Diced Tomatoes

½ (16-oz.) package Penne Rigate

½ T. ® Italian Seasoning

1/4 C. Grated Parmesan Cheese plus additional for garnish (optional)

Chopped fresh basil for garnish (optional)

 

In large high-sided skillet, heat 1 T. oil over medium-high heat. Add sausages; cook 3 minutes or until browned, stirring frequently. Transfer sausages to paper towel-lined plate. In same skillet with drippings, heat remaining 1 T. oil over medium heat. Add shallot and fennel; cook 3 minutes, scraping browned bits from bottom of skillet with wooden spoon. Add tomatoes with their juice, penne, seasoning and 2 C. water; cover and cook 12 minutes or until penne is al dente, stirring occasionally. Stir in cheese and sausages; cook 1 minute or until sauce is slightly thickened, stirring frequently. Makes about 6 C. Serve penne mixture garnished with fennel fronds, cheese and/or basil, if desired.

Stromboli

Stromboli

StromboliStromboli

 

1 batch pizza dough

1/4 C. grated Parmesan cheese

12 slices Black Forest or honey ham (about 100 g)

12 slices thinly sliced Provolone, Edam, Havarti or mozzarella cheese (about 150 g)

1-2 roasted red peppers, chopped or cut into strips

1 egg, lightly beaten

 

Preheat oven to 400°F. Divide the dough into 6 pieces and roll each into an 8-inch circle on a lightly floured surface. Sprinkle each piece with Parmesan cheese and layer with ham, provolone and red peppers. Roll the dough up, folding the ends over and pinching them to seal. Place the rolls on a cookie sheet and brush with the beaten egg. Cut a few small vents in each roll to let the steam out. Bake for about 30 minutes, until golden. Let cool slightly before serving. Makes 6 stromboli.

Bacon, Onion, Spinach and Ricotta Manicotti

Bacon, Onion, Spinach and Ricotta Manicotti

Bacon, Onion, Spinach and Ricotta ManicottiBacon, Onion, Spinach and Ricotta Manicotti

 

8-10 dry manicotti shells

8 slices bacon, chopped

1 medium onion, chopped

a handful of spinach or 1-2 large kale or chard leaves, finely chopped

1 lb. ricotta

salt and pepper

1 1/2 C. grated mozzarella cheese

1/2 C. grated Parmesan cheese

olive oil, for cooking

2 garlic cloves, crushed

1 28 oz. (796 mL) can Muir Glen fire-roasted crushed tomatoes

 

Preheat the oven to 350F. In a large pot of boiling salted water, cook the manicotti noodles according to package directions. Set aside on a baking sheet until they’re cool enough to handle. In a large skillet, cook the bacon until crisp; transfer to a medium bowl with a slotted spoon. Add the onion to the drippings in the skillet (remove some with a spoon if there’s a lot) and cook for 4-5 minutes, or until soft and turning golden. Add the spinach, chard or kale to the pan and cook for a minute or two, until it wilts. (If you’re using kale, add a splash of the pasta cooking water to help it along, and loosen any browned bits from the bottom of the pan.) Transfer to the bowl with the bacon. Once it cools down, add the ricotta, half a C. of mozzarella and half the Parmesan, and some salt and pepper, and stir to combine. Add a glug of olive oil to the skillet (don’t bother washing it out), warm it over medium-high heat and cook the garlic for a minute, just until fragrant. Add the crushed tomatoes to the pan and stir to heat through. Spread a large spoonful of the tomatoes over the bottom of a 9×13-inch (or similarly-sized) baking dish. Stuff the manicotti with the ricotta mixture using a small spoon and your fingers, laying them in the pan as you go. Spread the remaining tomatoes overtop and sprinkle with the remaining mozzarella and Parmesan. Bake for 45 minutes, or until bubbly and golden. Serves 6.

Watermelon Caprese

Watermelon Caprese

Watermelon CapreseWatermelon Caprese

 

1 small seedless watermelon

16 oz. fresh mozzarella

Fresh basil leaves, as needed

A handful of fresh blackberries

3 T. pistachios, lightly salted, coarsely chopped

Fresh mint leaves, torn, for garnish

Balsamic glaze, as desired

Tajín, optional and as desired

 

Slice the watermelon into approximately ⅓- to ½-inch thick squares, about 2×2 inches. Slice the fresh mozzarella into pieces to match the thickness of the watermelon. On a serving platter, alternate slices of watermelon, mozzarella, and basil leaves. Scatter the blackberries and pistachios over and around the caprese and garnish with torn mint leaves. Just before serving, drizzle with balsamic glaze and finish with a light sprinkle of Tajín, if desired.

Lidia’s Baked Fennel Gratin with Prosciutto

Lidia’s Baked Fennel Gratin with Prosciutto

Lidia's Baked Fennel Gratin with ProsciuttoLidia’s Baked Fennel Gratin with Prosciutto

 

2 1/2 lb. fennel, trimmed and cut in wedges (I used 4 small heads)

1/3 C. butter, melted

3 oz. smoked prosciutto (also known as “speck”), thinly sliced

kosher salt

freshly ground pepper

1/2 C. Parmigiano-Reggiano, freshly grated

 

Bring about 4 quarts of water to the boil in a large pot. Drop in the fennel wedges and cook them at a gentle boil for about 8 minutes, just until you can pierce them easily with a sharp knife tip. Lift out the wedges and drain well. Cut the prosciutto slices crosswise into strips, about 1/4-inch wide. Set a rack in the middle of the oven; preheat to 375F degrees. Coat the bottom of a 9 x 13 inch baking dish with a spoon or 2 of the melted butter. Lay the fennel wedges in one layer, filling the dish, and scatter the prosciutto strips over and in between the wedges. Drizzle the remaining butter all over. Sprinkle on a bit of salt & pepper. Finally, sprinkle over the grated cheese, covering the whole dish evenly. Bake the dish for 35 minutes or until the top is crusty and golden and the edges of the prosciutto and fennel are also colored and crisp.

Crostini di Cavolfiore (Cauliflower Crostini)

Crostini di Cavolfiore (Cauliflower Crostini)

Crostini di Cavolfiore (Cauliflower Crostini)Crostini di Cavolfiore (Cauliflower Crostini)

 

1 head of cauliflower, boiled or roasted

1/4 C. olive oil

kosher salt & pepper

1/2 tsp. pimenton (smoked Spanish paprika)

a few stems of kale, blanched for a few seconds only

anchovies for garnish (optional)

semi dried or roasted cherry tomatoes (I make my own oven roasted tomatoes from the leftovers on my plants, they stay for months)

garlic for rubbing the toasts

 

Whiz the cooked cauliflower w/ the olive oil (you may not need the whole 1/4 C.) in a food processor until it is pureed. Season to taste w/ kosher salt, pepper and pimenton (smoked paprika or harissa). Toast some bread slices and rub a cut side of garlic all over the warm bread so the oil is released and toast is nice and shiny. Spread the cauliflower puree over the toast. Top with a kale leaf and some roasted tomatoes (anchovy would be better in my book). Eat for lunch or serve as a crostini idea. Enjoy and eat your vegetables. 🙂

Maialino’s Citrus Olive Oil Cakes

Maialino’s Citrus Olive Oil Cakes

Maialino's Citrus Olive Oil CakesMaialino’s Citrus Olive Oil Cakes

 

2 C. all-purpose flour

1 3/4 C. sugar

1 1/2 tsp. kosher salt

1/2 tsp. baking soda

1/2 tsp. baking powder

1 1/3 C. extra-virgin olive oil

1 1/4 C. whole milk

3 large eggs

1 1/2 T. grated orange zest

1/4 C. fresh orange juice

1/4 C. Grand Marnier

Icing:

2 C. confectioner’s sugar

1-2 T. fresh orange juice

 

Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. If using a mini bundt pan, this will make 8-10 mini cakes (since my mold is only for 6 cakes, I had enough batter for a mini loaf cake too). Make sure you grease the molds VERY well, to insure easy out. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined. Pour the batter into the prepared pan (I use a measuring cup to pour into the mini bundt molds….easier) and bake for 50 minutes to 1 hour (30 minutes if doing mini bundts), until the top is golden and a cake tester comes out clean. Transfer the cake(s) to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely. I like to ice my cakes while still warm (I know you are supposed to wait, but I have no patience). Whisk icing with a fork and pour into a cereal bowl. Dip each cake into the icing, working quickly, so it doesn’t harden. Let the icing drip down and harden

Potato and Shiitake Gnocchi with Brown Butter

Potato and Shiitake Gnocchi with Brown Butter

Potato and Shiitake Gnocchi with Brown ButterPotato and Shiitake Gnocchi with Brown Butter

 

1/2 lb. Golden Potatoes diced, boiled and mashed

1 Egg

1 C. AP Flour

1/2 tsp. Sea Salt

1/2 C. Shiitake Mushrooms diced

1 stick (8 T.) of Unsalted Butter

3 sprigs of Sage

Parsley (optional)

 

First you’ll want to boil your potatoes, drain, and let them cool. Then you’ll want to get a large metal mixing bowl and mash em up. While your potatoes are boiling you’ll want to sauté the mushrooms in 3 T. melted butter with the sage. Once the mushrooms are nicely browned (not burnt) remove all contents from the pan, including the sage and set aside.In the mashed potato mixture fold in the mushrooms, then add the egg, and then followed by the flour. Once all ingredients are incorporated fold in more (or less) flour to form a dough ball. Continue kneading it holds it own. Split the dough in half and roll it out on a floured (clean) surface. Make a long snake about 1/2″ in diameter. Using a pastry scraper cut into 1″ long dumplings. Continue this process until you have enough to make one batch. Boil the dumplings until they float. In a skillet brown the remaining butter and fry the gnocchi until golden brown. Enjoy with the brown butter over the gnocchi and with a bit of parsley!

Grilled Mortadella Sandwich

Grilled Mortadella Sandwich

Grilled Mortadella SandwichGrilled Mortadella Sandwich

 

4 – 1/3 inch slices of Mortadella

2 rolls

4 slices provolone

1/4 C. giardiniera, drained and chopped

2 T. sliced pepperoncini, chopped

1 T. olive oil

1 tsp. red wine vinegar

1/4 tsp. dried oregano

pinch red pepper flakes

 

Heat grill to medium high. Makes small slits around the outside of the mortadella, put on the grill and cook, turning often until beautifully charred. When almost done, add cheese to each and let melt. Combine pepper spread ingredients, mix well to combine. Toast buns, add mayo, pepper spread, the slices of mortadella, and top bun.

Lemon Ricotta Bruschetta

Lemon Ricotta Bruschetta

Lemon Ricotta Bruschetta

 

1 baguette, sliced into 6 thin slices and toasted

1 garlic clove, peeled

1 C. whole milk ricotta

¼ C. preserved lemon, finely chopped (recipe below)

¼ tsp. fresh ground black pepper

1 T. fresh basil, thinly sliced

1 T. fresh lemon zest

Fresh ground pepper

Olive oil

 

Rub toasted bread with garlic clove and set aside. In a small mixing bowl, blend together ricotta, preserved lemons and black pepper. Spread on prepared baguette slices. Before serving, top with basil, lemon zest, black pepper and a drizzle of olive oil

One Pot Pasta with Italian Sausage

One Pot Pasta with Italian Sausage

One Pot Pasta with Italian Sausage

 

1 T.  olive oil

1 pound Italian sausage, casing removed

2 tsp. minced garlic

4 cups marinara sauce

16 oz. uncooked pasta, sauce as penne, rigatoni or cavatappi

Mini mozzarella balls, for serving

Parmesan cheese, for serving

Fresh basil, for serving

 

In a large pot set over medium-low heat, add the olive oil then add the sausage and cook it, breaking it apart into pieces, until it is no longer pink. Add the garlic and cook, stirring, until it is golden brown, 2 to 3 minutes.  Add the marinara sauce, stirring to combine, then stir in 2 cups of water and the pasta.  Bring the mixture to a boil, reduce it to a simmer then cover the pot and continue cooking until the pasta is al dente, 12 to 15 minutes.  Serve the pasta topped with Parmesan cheese and fresh basil.

Tuscan Tortellini Soup

Tuscan Tortellini Soup

Tuscan Tortellini SoupTuscan Tortellini Soup

 

2 tsp. olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 lb. Italian sausage

1 (28 oz.) can crushed tomatoes, undrained

2 (14.5 oz.) cans Italian style stewed tomatoes, undrained

4 C. chicken broth

2 tsp. Italian seasoning

2 (9 oz.) packages refrigerated cheese tortellini (about 5 C.)

3 C. fresh baby spinach

3 tsp. kosher salt

½ tsp. ground pepper

 

In a large pot over medium heat, heat olive oil. Add onion and garlic and sauté for about 5 minutes or until tender. Add in the sausage and cook until browned, about 5 minutes. Stir in the crushed tomatoes, stewed tomatoes, chicken broth, and Italian seasoning. Bring to a boil and add tortellini. Reduce heat to medium-low and simmer until tortellini is cooked, about 5-8 minutes. Stir in spinach, salt and pepper. Cook until spinach is slightly wilted, about 3 minutes. Serve warm with shredded Parmesan cheese and crusty bread. Enjoy!

Creamy Chicken Cauliflower Gnocchi Soup

Creamy Chicken Cauliflower Gnocchi Soup

Creamy Chicken Cauliflower Gnocchi Soup

 

2 tbsp olive oil

3 carrots, peeled and diced

3 celery stalks, diced

1/2 white or yellow onion, diced

3 garlic cloves, minced

2 cups chicken, cooked and diced (rotisserie, leftovers, anything will do!)

2 tsp fresh thyme leaves

1 quart / 4 cups chicken stock

1 bag Trader Joe’s cauliflower gnocchi

1 cup half and half

2 large handfuls of fresh spinach

Parmesan cheese (for topping)

 

Heat olive oil on medium heat in a large dutch oven or stock pot. Add in carrots, celery, and onion and season with salt and pepper. Cook for 5-6 minutes or until onions are translucent. Add in garlic and cook for 1-2 mores minutes or until fragrant. Add cooked chicken, fresh thyme leaves and chicken stock. Season once more with salt and pepper, stir and bring mixture to a strong simmer. Add cauliflower gnocchi to stock and cook for 2-3 minutes. Add half and half and spinach to soup. Stir well and let cook for an additional 3-4 minutes. Taste test for salt and pepper seasoning. Serve right away and top with plenty of parmesan cheese. Don’t leave the gnocchi simmering longer than needed, it can loose its shape and become a bit gummy.  If you’re in a pinch for certain ingredients like fresh herbs, dried works just as well just add a little less.  Any kind of greens, or no greens at all will work at the end of the recipe.

Lemony Spaghetti Squash with Burrata

Lemony Spaghetti Squash with Burrata

Lemony Spaghetti Squash with Burrata

 

1 medium spaghetti squash halved and seeded

1 clove garlic smashed

2 tsp + 2 tbsp extra-virgin olive oil divided

1 tsp salt more to taste

juice of 1 lemon

pinch ground red chilies

cracked black pepper

1 cup loosely packed soft herbs such as basil, mint and parsley

8 oz (225 g) burrata cheese

chili oil for drizzling

 

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil. Rub the cut sides of the squash with the garlic. Drizzle the inside of each squash half with about 1 tsp olive oil. Sprinkle with the salt and place the squash, cut side down, on the prepared baking sheet. Roast for 30 to 40 minutes, or until the squash is tender and easily pulls away from the skin with a fork. Flip the squash halves so that they are cut side up. Let cool to room temperature Using a fork, scrape the squash flesh into strands. Transfer the flesh to a medium bowl. Toss the squash with the remaining 2 tbsp olive oil, the lemon juice and chilies. Season with the salt and pepper to taste. Fold in about half of the herbs. Place the squash on a large platter. Working over the squash to catch any drips, tear the burrata into 2 or 3 chunks and garnish with the remaining herbs. Drizzle with the chili oil. Serve immediately.

 

One Pan Italian Pasta

One Pan Italian Pasta

One Pan Italian Pasta

 

2 Tablespoons Olive Oil

½ cup onion diced

3 boneless skinless chicken breasts diced

1 teaspoon garlic powder

12 ounces rotini pasta

3 cups chicken broth

1 ounce Italian dressing mix packet

1 cup grape tomatoes halved

1 cup shredded mozzarella cheese

1 teaspoon dried basil

 

Sauté the onions in olive oil on medium heat until they are soft. Add in the chicken and garlic powder, and cook until browned. Add pasta, chicken broth, dressing mix, and tomatoes. Bring to a boil, and let it cook for about 10 minutes (or until the water has evaporated). Top with Mozzarella cheese and basil, letting it sit for just a minute so the cheese is melted.

One-Pan Chicken Orzo

One-Pan Chicken Orzo

One-Pan Chicken Orzo

 

1 1/2 pounds chicken breasts, butterflied

kosher salt

1 lemon, zested and halved

1 shallot, peeled minced

2 garlic cloves, peeled minced

Pinch crushed red pepper

16 ounces orzo pasta

3/4 cups heavy cream

1 3/4 cups chicken broth

Ground black pepper

1 teaspoon lemon zest

1/3 cup finely grated Parmesan-Reggiano

Handful of spinach

2 tablespoons minced Italian parsley

Lemon slices, for garnish

 

Butterfly the chicken. Slicing the chicken like this is going to help cook them faster and more evenly. Sprinkle the chicken with salt on both sides. In a large skillet, set over medium heat, add in a few tablespoons of olive oil. Add in the butterflied chicken breasts, and cook on each side for about 3-4 minutes. I like a nice gold color to each side. Add two lemon halves in there, cut side down. Remove the chicken breasts and lemons and set aside. Turn the heat down to low. Add more olive oil, if needed. Add in the shallot, garlic and crushed red pepper and cook on low until softened, about 3 minutes. Pour in the orzo, chicken stock, heavy cream and mix. Bring to a gentle simmer. And then cover the pan; cook for about 7 minutes, until al dente.

Slice up the chicken into 1/2-inch pieces. Uncover and add in the lemon zest, Parmesan-Reggiano, spinach, minced Italian parsley and squeeze in two lemon halves. Mix it up and top it with the chicken. Place back on the stove for about 2-3 minutes. I like to just make sure the chicken is warmed back up. Uncover the pan; top with sliced lemons and serve.

Saltimbocca alla Romano

Saltimbocca alla Romano

Saltimbocca alla Romano

 

1.5 lb top round, sliced very thin

6 oz prosciutto

1 cup of flour

1 T black pepper

4 T butter, divided

2 T olive oil

2 T roughly chopped fresh sage leaves

1 cup Marsala, or any wine you have on hand

1 cup vegetable broth

juice of half a lemon

 

Place a large cast iron skillet on middle rack of oven and turn oven to 400F.  Preheat skillet for 10 minutes. While pan is heating, prep beef slices.  On a large prep surface lay out your beef.  Place prosciutto slices evenly across the beef slices, tuck under if necessary. Cover a few slices with plastic.  You may use a plastic bag or plastic wrap.  With a rolling pin, roll to flatten the beef further and also to press the prosciutto into the beef slices.  Move plastic around as necessary until all slices have been pressed. On a shallow plate, place flour and pepper, stir. When the pan is heated, place on a large stove burner set to medium high heat, add 2 Tbs butter and the olive oil.  Dredge beef slices through the flour and place in the pan.  Cook on one side for about 2-3 minutes, then flip and cook on the other side for one minutes.  Remove and set aside.  You can keep the beef hot in a warm oven or cover with aluminum foil.  Repeat until all beef slices have been cooked. In the skillet over medium heat, add butter and sage.  Stir until butter starts to brown, add Marsala.  Scrape the bottom of the skillet with a wooden spoon or spatula until all brown bits have been incorporated.  Add broth, stir frequently and simmer until reduced to a semi-thick velvety sauce.  Add lemon juice, stir. Serve beef and prosciutto with a drizzle of your sauce.

Chicken Romano Meatballs

Chicken Romano Meatballs

Chicken Romano Meatballs

 

1 pound ground chicken

2 garlic cloves, minced

1 large egg, lightly beaten

½ C. seasoned bread crumbs

⅓ C. romano cheese

1/4 C. chopped fresh parsley

1/2 tsp. dried basil

½ tsp. dried oregano

½ tsp. crushed red pepper flakes

½ tsp. salt

½ tsp. pepper

PAN SAUCE:

1 shallot diced

2 garlic cloves, minced

½ C. dry white wine, like chardonnay

1 C. chicken stock

1 lemon, sliced

 

Preheat the oven to 350 degrees F. In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper. Mix with clean hands until just combined – do not overmix. Shape the mixture into meatballs that are 1-inch in size – or slightly less. Heat an oven-safe skillet over medium heat and add 1 T. of olive oil. Add the meatballs in a single layer (you may need to do this in batches), browning on all sides, cooking about 5 to 6 minutes in total. You don’t need to cook them fully because we will put them in the oven – just brown them. Transfer the meatballs to a plate. In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir. Cook until softened, about 5 minutes. Stir in the white wine, scraping any brown bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes. Add in the sliced lemons and chicken stock. Add the meatballs back into the pan. Bake for 10 to 15 minutes, or until the meatballs are cooked through to 165 degrees F. Serve on sandwiches or with pasta, rice or your favorite vegetable.

Lasagna Casserole

Lasagna Casserole

Lasagna Casserole

 

1 pound ground beef

1/4 cup chopped onion

1/2 tsp. salt

1/2 tsp. pepper, divided

1 pound medium pasta shells, cooked and drained

4 cups shredded part-skim mozzarella cheese, divided

3 cups 4% cottage cheese

2 large eggs, lightly beaten

1/3 cup grated Parmesan cheese

2 T. dried parsley flakes

1 jar (24 ounces) pasta sauce

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 tsp. pepper; set aside. In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and the remaining pepper. Transfer to a greased shallow 3-qt. or 13×9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before. To Freeze: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Easy Calzone Rolls

Easy Calzone Rolls

Easy Calzone Rolls

 

2 loaves frozen bread dough, thawed

1/2 pound sliced ham

1/2 pound sliced hard salami

2 cups shredded mozzarella cheese

1 cup jarred marinara sauce

 

Roll each loaf of dough into a rectangle about 8 inches by 12 inches. Layer ham and salami down the center of each rolled loaf lengthwise. Top meats with 1 cup shredded mozzarella for each roll. Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls. Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown. Cut each roll into 8 slices and serve with marinara for dipping.

Creamy Tomato Basil Tortellini Skillet

Creamy Tomato Basil Tortellini Skillet

Creamy Tomato Basil Tortellini Skillet

 

1 (20 ounce) can diced tomatoes

2 cloves garlic, minced

1/2 cup heavy cream

2 cups fresh baby spinach

1/2 cup fresh basil

1/2 cup grated Parmesan cheese, plus more for serving

1/2 teaspoon dried oregano

9 ounces refrigerated cheese tortellini

1/2 cup vegetable broth

 

Puree some of the tomatoes (14 oz) in a food processor until smooth. In a medium skillet over medium heat, add pureed tomatoes, garlic and heavy cream. Bring to a boil and stir. Reduce heat to low simmer and stir until slightly thickened. Increase heat to medium. Add spinach, basil, Parmesan cheese, oregano, tortellini and remaining tomatoes (including liquid) to the skillet. Stir until spinach is wilted. Add vegetable broth and press the tortellini below the liquid (if needed added a bit more cream or broth). Cook until the tortellini is warmed through, about 5 to 8 minutes. Sprinkle with additional Parmesan cheese and enjoy!

Spaghetti all’assassina

Spaghetti all’assassina

Spaghetti all’assassina

This recipe was developed with our winning spaghetti, De Cecco Spaghetti No. 12. Other brands of spaghetti may vary in thickness, which will affect the cooking time and the amount of broth required. Fish spatulas work well for flipping the pasta. Passata is an uncooked tomato puree: we used Pomi brand. If you cannot find it, tomato puree can be used.  The sauce will splatter as it cooks, which is why we call for using a long-handled spatula. A splatter screen helps contain the splattering.

 

6 C. water

1/4 cup tomato paste

1 tsp. sugar

1/2 cup plus 2 T. extra-virgin olive oil, divided

2 garlic cloves, minced

1/2-3/4 tsp. red pepper flakes

1 cup tomato passata

1 cup tomato passata

1 3/4 tsp. table salt

12 ounces spaghetti

 

Whisk water, tomato paste, and sugar together in medium saucepan. Bring to simmer over medium-high heat, then reduce heat to low to keep tomato broth warm. Heat 1/3  cup oil, garlic, and pepper flakes in 12-inch nonstick skillet over medium heat. Cook, stirring frequently with long-handled rubber spatula, until garlic is golden brown, about 2 minutes. Stir in passata and salt. Cook, stirring frequently, until sauce thickens and oil around edges of skillet begins to sizzle, about 4 minutes. Add pasta in even layer and increase heat to medium-high. Add 1 cup tomato broth and cook, pushing between pasta strands frequently with edge of spatula to prevent clumping, until broth has been mostly absorbed by pasta and sauce around edges of skillet begins to sizzle, 4 to 5 minutes. Add 1 cup broth and cook, shaking skillet occasionally and continuing to prod pasta strands with spatula, until broth has been mostly absorbed and sauce begins to sizzle, 5 to 7 minutes. Using 2 thin spatulas, gently flip half of pasta so bottom is on top and spread into even layer. Repeat with remaining half of pasta . Add 1 cup broth and cook, continuing to shake skillet and prod pasta, until broth has been mostly absorbed and sauce begins to sizzle. 5 to 7 minutes. Add 1 cup broth and repeat cooking until sauce begins to sizzle, 5 to 7 minutes. Repeat dividing and flipping pasta.  Add 1 cup broth and repeat cooking until sauce begins to sizzle. 5 to 7 minutes. Pasta should be firm but cooked through. If not, add remaining 1 cup broth.1/2 cup at a time, and continue to cook, checking frequently, until pasta is cooked through.  Increase heat to high and cook pasta, without moving it, until underside is deeply browned and crisp and some strands are beginning to char, 3 to 5 minutes. Remove skillet from heat, drizzle with remaining 2 T. oil, and serve immediately.

Ricotta Gnocchi with Salsa della Nonna

Ricotta Gnocchi with Salsa della Nonna

Ricotta Gnocchi with Salsa della Nonna

 

3 pounds whole-milk ricotta, drained overnight

6 egg yolks

2 tsp. sea salt, preferably gray salt

1 cup all-purpose flour, plus extra for sprinkling and dusting

best-quality extra-virgin olive oil for drizzling

Salsa di Pomodoro della Nonna for serving

grated Pecorino-Romano for sprinkling

 

Using the back of a large spoon, press the ricotta through a fine-mesh sieve into a large bowl. Add the egg yolks and sea salt and mix with a rubber spatula. Gently fold in the 3⁄4 cup flour; the less you work the dough, the lighter and more tender the gnocchi will be. Cover and refrigerate for 30 minutes. Lightly sprinkle your work surface and two baking sheets with flour. Pull off about a quarter of the gnocchi dough and gently roll it into a rope about 1 inch wide. Using a dough scraper or a sharp knife dipped in flour, cut individual dumplings from the rope into 1-inch pieces. Gently transfer each piece to a prepared baking sheet and dust with flour so it’s lightly coated. Repeat with the remaining gnocchi. Slide the pans into the freezer and freeze for at least 24 hours or up to 1 month. (Gnocchi have a better texture if they go right from the freezer to the pot.) Heat a pot of salted water (see note, at right), and, while the water heats, put the sauce on the stove over a simmering flame so it’s warm when the gnocchi are cooked. When the water comes to a boil, cook two dozen frozen gnocchi for 3 to 3 1⁄2 minutes, or for 30 to 45 seconds after they rise to the surface. Using a slotted spoon or a wire skimmer, transfer the gnocchi to a warmed plate. Add another two dozen gnocchi to the pot. While they cook, finish plating the batch of gnocchi you just took out of the pot. Spoon about a dozen gnocchi per serving onto a warmed plate. Drizzle with olive oil. Spoon a little of the warm tomato sauce on top and finish with a sprinkling of pecorino.

Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)

 

1 large red bell pepper

Eight 1-inch-thick lamb rib chops (2–2½ lb.)

Fine sea salt

2 T. extra-virgin olive oil

1⁄2 cup coarsely chopped yellow onion

2 cups peeled, coarsely chopped, ripe plum tomatoes or canned San Marzano tomatoes, with their juices

3 T. coarsely chopped fresh flat-leaf parsley

1⁄4 cup green olives in brine, pitted and coarsely chopped

Freshly ground black pepper

 

Cut the pepper lengthwise along the creases, remove the stem, seeds, pithy core, and skin with a vegetable peeler. Cut into approximately 1½-inch squares. Sprinkle the lamb chops on both sides with a little salt. In a 12-inch skillet set over high heat, add the oil. When the oil is hot, add the lamb. Cook, turning once, until thoroughly browned on both sides, about 3 minutes per side. Transfer to a plate. To a large skillet over high heat, add the oil. When the oil is hot, add the lamb chops and cook, turning once, until thoroughly browned on both sides, about 3 minutes per side. Transfer to a plate. Turn the heat down to medium-high, add the onion to the skillet, and cook, stirring frequently, until deep golden, 18–22 minutes. Add the tomatoes with their juices and cook, stirring occasionally, until the juices begin to thicken, 5–8 minutes. Add the peppers, parsley, and olives; season with salt and pepper. Turn the heat to medium and cook, stirring occasionally, until the peppers are just tender, about 8 minutes more. Season the chops with black pepper, then return them to the skillet . Turn several times until coated, then transfer to a platter and serve.

Red Pepper Triangles with Italian Relish

Red Pepper Triangles with Italian Relish

Red Pepper Triangles with Italian Relish

 

5 red bell peppers

2 T. olive oil

Coarse salt and ground pepper

2 ounces thinly sliced prosciutto, cut into thin strips

1/2 cup chopped fresh parsley

1/4 cup chopped, pitted Kalamata olives

1/2 tsp. grated lemon zest plus

1 T. juice

1/4 tsp. red pepper flakes

 

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef’s knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles. On prepared sheet, toss bell pepper with 1 T. oil; season with salt and pepper. Arrange skin-side down in a single layer and bake until just tender, 15 to 20 minutes; set aside to cool. Meanwhile, in a small bowl, combine prosciutto, parsley, olives, remaining T. oil, lemon zest and juice, and red-pepper flakes. Top each pepper triangle with relish. Note:  Make sure to take the peppers out of the oven before they get too soft. They should still be firm enough to hold the toppings. To store, refrigerate roasted peppers and relish separately, up to one day.

Make Ahead Antipasto Salad Jars

Make Ahead Antipasto Salad Jars

Make Ahead Antipasto Salad Jars

 

Makes 6 cups, enough for 4 lunches Here’s a candidate for crackers, though you can also just eat this right out of the jar (the celery provides the crunch) or spoon it over chopped romaine or iceberg lettuce. You might also want a little bread here, to soak up any leftover vinaigrette. And you know what’s really killer? Tossing this with cold pasta. This salad will last in the fridge for up to four days, and it only gets better as it sits.

 

1 cup (½-inch) cubes hard salami

1 cup (½-inch) cubes provolone

1 cup roughly chopped olives

1 cup roughly chopped roasted red peppers (from a jar is fïne)

1 cup roughly chopped marinated artichoke hearts

2 cups sliced celery (leaves included)

½ cup extra-virgin olive oil

¼ cup red wine vinegar

2 garlic cloves, finely chopped

1 tsp. dried oregano

1 tsp. kosher salt

½ tsp. sugar

 

In a large bowl, toss together the salami, provolone, olives, red peppers, artichoke hearts, and celery. In a medium bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and sugar. Pour the dressing over the salami mixture and toss until it’s all evenly coated. Store the salad in one large or several smaller airtight containers for up to 4 days; toss again before eating to distribute the vinaigrette.

Chicken Romano

Chicken Romano

Chicken Romano

3 T. Italian-flavored dry bread crumbs

3 T. grated Pecorino-Romano cheese

1 lb. chicken cutlets

1 T. olive oil, divided

14-1/2 oz. can diced tomatoes, drained and 1/3 c. juice reserved

3 cloves garlic, pressed

2 T. Kalamata olives

1 t. balsamic vinegar

1/8 t. red pepper flakes

3 T. fresh basil, chopped

 

Combine bread crumbs and cheese in a shallow dish. Dredge chicken pieces in bread crumb mixture until coated on both sides. Heat oil in a large skillet over medium heat. Working in batches, add 2 chicken cutlets. Cook, turning once, for about 10 minutes, until golden on both sides and no longer pink in the center. Remove from skillet and keep warm. Add tomatoes, garlic, olives, vinegar, red pepper flakes and reserved tomato juice to skillet. Cook for 2 minutes, stirring occasionally, or until slightly thickened. Remove from heat and discard garlic. Stir in basil. To serve, spoon sauce over chicken. Serves 4.

Chicken Salmoriglio

Chicken Salmoriglio

Chicken Salmoriglio

 

1 T. grated lemon zest, plus 2 lemons halved crosswise

2 medium cloves garlic, finely grated

1 tsp. dried oregano, crumbled

kosher salt and freshly ground black pepper

5 T. extra virgin olive oil, divided

1 T. honey

3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry

1 bunch watercress, trimmed, or 1 (5-ounce) container baby arugula

1 T. finely chopped fresh oregano

 

Heat the oven to 475 F with a rack in the lower-middle position. Grate 1 T. zest from the lemons, then halve the lemons and trim off the pointed ends so the halves sit stably with cut sides facing up; set the lemon halves aside. .In a small bowl, stir together the zest, garlic, dried oregano, 1½ tsp. salt and 1/2 tsp. pepper. Measure 1 T. of the lemon-garlic mixture into a large bowl. Stir 4 T. of oil into the remaining mixture; set aside. To the large bowl, add the remaining 1 T. oil, the honey, 2 tsp. salt and 1/2 tsp. pepper, then stir to combine. Using a sharp knife, cut parallel slashes about 1 inch apart all the way to the bone on both sides of each chicken thigh. Add the thighs to the bowl and turn to coat on all sides, rubbing the seasoning mixture into the slashes. Arrange the chicken, skin-side up, and the lemon halves, cut-sides up, on a rimmed baking sheet. Roast until the chicken is beginning to brown and the thickest part reaches 165-170 F, about 20 minutes. Leaving the chicken in the oven, turn on the broiler. Continue to cook until the chicken is deep golden-brown and the thickest part reaches about 175 F, about 5 minutes. Remove from the oven. Place the watercress on a serving platter, creating a bed for the chicken. Using tongs, place the chicken on top of the watercress. Squeeze 3 T. juice from 1 or 2 of the lemon halves, then stir the juice along with the fresh oregano into the lemon-garlic oil to make the salmoriglio. Drizzle the sauce over the chicken and serve with the remaining lemon halves for squeezing.

Lombardy-Style Rice with Chicken

Lombardy-Style Rice with Chicken

Lombardy-Style Rice with Chicken

This humble dish from the Lombardy region of northern Italy is known as riso alla pitocca. With familiar flavors and a creamy consistency from the starchiness of Arborio rice, it’s pure comfort food, Italian style. Riso alla pitocca is in some ways similar to risotto, but is simpler to cook because there’s no need to add liquid in multiple additions, nor for careful or continuous stirring. We do, however, stir the rice vigorously at the end, after the grains are tender, to help create a richer, thicker, more velvety consistency. Don’t use chicken breasts, which are too lean and easily overcook. Chicken thighs are more flavorful, as well as more resistant to overcooking.

 

1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

Kosher salt and ground black pepper

2 ½ C. low-sodium chicken broth

2 T. extra-virgin olive oil

1 medium yellow onion, chopped

2 medium carrots, chopped

2 medium garlic cloves, thinly sliced

½ cup dry white wine

1 cup Arborio rice

¼ cup chopped fresh chives

2 T. salted butter, cut into 4 pieces

2 ounces Parmesan cheese, finely grated (1 cup)

 

Season the chicken with 1 tsp. salt and ½ tsp. pepper. In a 1-quart liquid measuring cup or medium microwave-safe bowl, heat the broth, covered, until simmering, 2 to 3 minutes; set aside, covered. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, carrots and ½ tsp. salt, then cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook, scraping up any browned bits, until the wine has mostly evaporated, 2 to 3 minutes. Stir in the hot broth, the rice and chicken. Bring to a simmer, then cover, reduce to low and cook until the rice is tender, about 15 minutes. Remove from the heat and quickly stir, then re-cover and let stand for 5 minutes. Add the chives, butter and about three-fourths of the cheese, then stir vigorously until the butter is melted and the rice is creamy. Taste and season with salt and pepper. Serve sprinkled with the remaining cheese.