Category Archives: EASY RECIPES

GET YOUR PASTA ANGRY!!! PASTA ALL’ARRABBIATA!!! PASTA WITH CHILES AND TOMATO

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PASTA ALL’ARRABBIATA…translated it means ANGRY MACARONI.  A descriptive term referring to the spicy heat in the dish from the PEPERONCINO, or dried crushed red chiles that are used all over the world including many regions of Italy.  The dish is said to have originated in Rome and often it’s catalogued in La Cucina Romana (Roman cuisine) but Southern Italy has so many instances of chile-infused oil , or lard based , or tomato based sauces for pasta that it’s really a tough call.  What is generally thought of as the right pasta to serve with Arrabbiata sauce is PENNE, or PENNETTA.  Perfect when some of the tomato and chile flecks get caught inside of the penne.  I also love it with spaghetti…as illustrated in this ridiculous poor quality grainy Selfie..IMG_9327  Don’t be bullied.  Penne is the most popular pasta used  for a reason, it’s just a great match. But Spaghetti and any other pasta you like works too.  Shh..just don’t say that in Italy.  LOL.   In the town of Marigliano outside of Naples in Campania the beginning of July is given over to a Sagra, or a Celebration in honor of PENNETTA ALL’ARRABBIATA.  Imagine?  A feast celebrating a dish of tomatoes, olive oil, garlic, hot peppers and penne? 02-Locandina-01-701x1024This year’s announcement for the Sagra.  Music, Drink and Pennetta All’Arabbiata.  I think I like the sound of this.  The sauce for Arrabbiata, like SO many of Italy’s pasta sauces is a simple affair.  Olive Oil, Chiles, either Fresh or dried, garlic (some use onion), Italian Tomatoes, basil or not..Salt, and Penne. Really. That’s it.  From what my amateur research has gathered, recipes calling themselves “true” Roman recipes all use fresh chopped chiles.  Southern Italian recipes and Italianamerican recipes use Peperoncino, the same pepper,  but dried.  While they may be the same vegetable they do have different tastes.  One imparts a fragrant fresh taste with it’s heat and the other gives a deep earthy flavor and heat.  One day I will try this dish with fresh chiles, for now I use the dried.  While it’s a very quick dish to make the best way to get maximum chile flavor and heat is to slowly “fry” it in the Olive Oil rather than add it to the simmering sauce or only when ready to eat.  For dinner for 4-5 here’s how I do it.

TIME: 1 hour or less                                 SERVES: 4-5

1/2 cup good quality Olive Oil or Extra Virgin, preferably Italian

1 TBS. PEPERONCINO (crushed dried red hot pepper flakes), plus more for serving

2 sliced cloves of Garlic, or 1 small onion finely diced

Kosher Salt

2 28 oz cans SAN MARZANO DOP TOMATOES (or Italian Plums) crushed with your hands

1 pound Penne (I use imported ITalian Pasta )

4 Basil leaves

In a large pan or heavy pot heat the olive oil to medium.  Add the peperoncino and let this sizzle and pop on medium heat for a good 4 minutes.  This releases the oils in the dried peppers and helps to carry all of it’s flavor through the sauce.  Add 1/2 tsp of Kosher Salt.  Add the garlic and  (tricky here) saute’ until you just bring the slices to where they begin to get golden color than add the Tomatoes. Blend well and bring to a boil, then  back down to a simmer.  Allow the sauce to thicken, this will take some time, maybe 1/2 hour.  Then taste for seasoning.  If the sauce is thick enough (not watery) add the basil leaves and stir.  If it needs more time, keep it on low simmer until you get a thicker sauce.  Arrabbiata’s beauty is that it’s not “supposed” to be scorching…unless you want it to be.  At this point you can add more peperoncino to taste.  I find when feeding the family, less is more.  I’ll add more on my dish when I sit down anyway to get it to my heat threshold.  While the sauce is cooking , during the last 10 minutes, make a pound of Penne or Spaghettti till just al dente. Drain and add to the sauce and let it cook in the sauce for only 3 minutes.  Tear in the Basil leaves…mix, taste for seasoning, then serve.

IMG_9328IMG_9329IMG_9332 Dress the pasta with some Grated Pecorino Romano, a drizzle of Olive Oil, and more Peperoncino.  GET ANGRY!!! ARRABBIATA!!!!!  A grating of Pecorino or Parmigiano if you like!  I like.

Here’s a variation…PASTA ALL’ARRABIATA con SPINACI SALTATI.  Saute’ some fresh spinach with garlic and olive oil. Serve on top of the Sauced Pasta.  Then mix it all in after you’ve taken a nice pic for Instagram, Snapchat or Facebook…ok Twitter and Pinterest too. OLYMPUS DIGITAL CAMERAHere’s a tip regarding Italian tomato sauces from South to North…only a handful are more complex requiring a sizable list of ingredients.  The vast majority are but a handful of ingredients.  What makes people NOT angry with this Arrabbiata is that you control your anger..an anger management of sorts  LOL.  The amount of peperoncino heat is up to you but it needs to be more than just a pinch since it’s not just Sugo di Pomodoro or Marinara, but a wake up call for the taste buds..feel the burn!!!  Happy Cooking!!

CHICKEN, PROVOLONE, PARSLEY AND BASIL PATTIES, SUMMER LOVE

401674_3107550370100_1304531591_32244544_484452443_nSummer, love it, can’t wait for it to start and hate when it’s over. This is my happy time.  Even the food changes for the most part as I migrate to being outside versus inside and what better way to start of the month of June than with a recipe of mine that is best when cooked on a charcoal or gas grill.  CHICKEN PATTIES…now don’t think a dry hockey puck of plain chicken with some seasoning, i understand that fowl (get it?? please lol) version is a thing.  Mine though reflects my world, that ItalianAmerican world of NYC and NJ that has a particular love for ItalianAmerican cuisine.  Every Summer growing up starting with Labor Day the local Salumerias (Pork Stores) would start selling certain meats just made for the Summer months.  The Cheese and Parsley ring on the crisscrossed skewers and the chicken patty made with Provolone and Parsley, sometimes Basil too, sometime diced peppers and onions in the mix too but my preference was/is the provolone/parsley and basil blend.  Easy to make, easy to cook and wonderful to eat.  These patties of my youth and current life are delicious.  You need a good sharp chef’s knife and a food processor.  What?  What about ground chicken?   It will be too dry.  It will be too processed and the texture will be off.  Your end pattie should have some chicken texture.  Trust me, it makes for a better pattie.

The recipe makes 4 patties.

TIME: 45 minutes                                     YIELD: 4 PATTIES

3 FULLY TRIMMED BONELESS SKINLESS CHICKEN BREAST, ORGANIC IF POSSIBLE

1 FULLY TRIMMED BONELESS SKINLESS CHICKEN THIGH, ORGANIC IF POSSIBLE

or use all breast, or all thigh, if all thigh it will take longer to cook.

1/4 CUP FINELY DICED SWEET ONION

1 TSP WHITE WINE

1/4 CUP DICED PROVOLONE (AURICCHIO BRAND IMPORTED FROM ITALY PREFERRED)

1/8 CUP GRATED PECORINO ROMANO

2 CHOPPED SPRIGS OF ITALIAN FLAT LEAF PARSLEY

2 BASIL LEAVES

1 TSP COARSE ITALIAN BREAD CRUMBS

1/2 TBS. OLIVE OIL

1 TSP KOSHER SALT

1 TSP CRACKED BLACK PEPPER

 

Chill the blade and bowl of a food processor for 10 minutes.  Then Pulse the meat and cheese no more than 3 times. Add the rest of the ingredients.  Pulse JUST until everything is blended.  Turn out the mixture into a bowl and form into 4 equivalent patties. Place on wax paper and cover with plastic wrap and chill in the fridge for 20 minutes to 1 hour.

On a well oiled grate, grill the patties on medium heat (whether it’s gas or charcoal) and grill on each side for at least 5 minutes per side, certainly make any time adjustments for your grill.  A too high grill will burn the outside and keep the inside close to undone.  A too low grill will steam the patties.  Yes, all these different temps and methods change how the end product tastes!! When they are done, place on a platter and tent with foil.  Leave them sit for 5 minutes.  Then serve on Rolls or on their own..  A very delicious taste of my “Summer”. Enjoy.

 

 

SAN MARZANO COCKTAIL MEATBALLS…

007Time to discuss one of my favorite food subjects…the MEATBALL.  Let’s start out with this tidbit, there’s no such thing as the “ITALIAN MEATBALL”. Why you ask?  Because I said so.  And here’s why…there are meatballs of all shapes and sizes and ingredients made all over Italy.  Most likely you’re assuming the meatball in the big pot of sauce is the “Italian Meatball”.  Well that’s certainly one of many. Meatballs as a cocktail party or party food are fantastic since they are small.  They work well at a party and are generally a one bite affair.  For parties one of the meatball recipes I’ve developed is the SAN MARZANO COCKTAIL MEATBALL.  What is that all about? Scenario, you’re at a party…you’re dressed up..nice suit, shirt, dress, whatever.  You pick up the meatball out of the pan or platter and it’s dripping with sauce.  YIKES! Big sauce stain on your tie…or your chest and the shirt.  Down your blouse or onto the front of your dress or skirt.  Now you’ve done it!!  But you really want that delicious sauce flavor with the meatballs right?  Let’s mix this up a bit…for a cocktail party…or any party..add the sauce TO the meatball mix, then make the meatballs and simply serve on a tray, platter or bowl with toothpicks.  This recipe is made in two parts. first the sauce, then the meatballs.  To start:

THE SAUCE (which becomes one of the ingredients in the meatballs)

1 28oz Can SAN MARZANO DOP Tomatoes, or any good variety of Imported Italian Plums or Domestic Plum Tomatoes

2 TBS OLIVE OIL

1 SMALL FINE DICED ONION

SEA SALT

PEPERONCINO

3 FRESH BASIL LEAVES

In a sauce pan heat the olive oil and then add the onion, season with salt and peperoncino.  Let this cook until the onions are translucent and soft.  TIP: if you get impatient the onions will never really soften in the tomato sauce and you’ll have crunchy onions in the mix.  Be patient.  Take your time.  No rush.  Once your onions are soft add the tomatoes which you will crush with your hands first in a bowl, then add them to the pot.  Add one basil leaf and bring this to a boil, stir, then to a simmer and let this reduce for 1 hour, stirring frequently, until it’s reduced by about 1/2.  Add the remaining 2 basil leaves, taste for seasoning and let it sit off the flame to cool completely.  Should take about 2 hours.

MEATBALLS  (makes about 30 ish)

3/4 lb GROUND CHUCK

1/4 lb GROUND VEAL

1/4 lb LOOSE SWEET ITALIAN SAUSAGE MEAT

1 JUMBO EGG, beaten

handful of chopped Italian Flat Leaf Parsley

1/4 tsp ground black pepper

1/8 tsp kosher salt

1/2 cup dry italian breadcrumbs

1/4 cup of the Sauce you made (that recipe above ^^^^)

3/4 cup freshly grated PECORINO ROMANO

2 FINELY (stressing the FINELY) MINCED GARLIC CLOVES

2 TBS OLIVE OIL

1/2 CUP ITALIAN WHITE WINE

In a large bowl, mix the breadcrumbs, eggs, cheese, parsley, S & P, Sauce, Garlic together.  Let this sit for 20 minutes. Why? we want the sauce to hydrate those breadcrumbs.  Your Panada (write it down, it’s the Italian word for a breadcrumb/bread mix moistened with eggs, herbs, oil,liquids like milk or water, etc. which forms the binding for the meatballs.  See, we are learning…I love teaching and sharing my food with you!!)  Since there’s a significant amount of liquid in the sauce (which is why we reduced it) you want those breadcrumbs to suck up all that moisture which in turn doesn’t steal moisture from the meats and balances the end product…dry crumbs on their own suck moisture from the meat and other sources.

Blend all the meats together.  Then add to the Panada after it’s sat for a while.  If it’s still too loose, add more breadcrumbs, but only a little at a time. Mix gently with lightly moistened hands (lightly, or you’re adding more water to the balls).  When fully mixed let the mixture sit for 15 minutes.  NOW start rolling walnut sized meatballs and line them on a parchment or waxed paper lined tray.  Chill for 10 minutes.  In a heavy skillet add 2 tbs. olive oil and heat.  Fry the meatballs for at least 5 minutes on each side without overcrowding.  Fry in batches.. Add more Olive oil as needed letting the oil get hot before adding more balls in the pan.  (why? the balls will soak in the oil..frying actually prevents that from happening).  When finished frying all the meatballs, deglaze the pan with the White Wine and gently add the meatballs back and simmer until the wine has evaporated.  Done.  Now serve with toothpicks to hungry guests OR let them cool…wrap them in pans and you can reheat them on trays in the oven for serving at your event/ party/dinner.  Meatballs and sauce all together  No drip. No stains.  No mess.    It was great cooking with you…hope to come into your kitchens again real soon!!!

 

 

 

 

MEATBALLS WITH A SICILIAN INFLUENCE, CREATING A RECIPE, POLPETTINE IN BIANCO

0041Meatballs….one of those perennial favorites, all kinds, all types, all cuisines.  One of my missions with my food blogging and Social Media posting is that people open their minds to meatballs other than the usual suspects. Oh I’m not saying that your favorites aren’t fantastic but instead I’m saying look beyond the familiar and there’s a world of other types to enjoy.  Standing at my stove last night it was St.Joseph’s Day (Festa di San Giuseppe) which is celebrated with much fervor by Italians, specifically Sicilians.  You see the good San Giuseppe saved Sicily from all sorts of bad things and as most religious legends and traditions  do, there is celebrating on the days these saints are honored.  For Sicily there’s a host of foods, and since March 19 falls during LENT when meat was forbidden to be eaten, all the dishes are meatless, emphasis on seafood and fish.  Confused? Asking yourself, um, then why a meatball post?  BECAUSE.  These are not meatballs for St.Joseph’s day but, as with all recipes, they have a development genesis. Ground chuck in the fridge….one daughter who doesn’t like anchovies in her pasta (which was the one of the St.Joseph’s entrees I made)…killing two birds with one stone meant to have something for my daughter, make meatballs out of that chopped chuck.  Easy. Then the recipe developer in me took over and I paired the Sicilian-ness of the day with my meatballs.  No these aren’t a traditional Sicilian meatballs but, again, recipe development has many influences and the Sicilian holiday gave me the inspiration.  Ground Chuck.  Sicilian Oregano.  Pecorino cheese. Black Pepper.  Eggs. Plain Breadcrumbs. Red Onions. Mix, roll, fry in Sicilian Olive Oil and simmer in a mix of that oil, red onion, basil and Marsala Wine, also from Sicily. Sicily’s cuisine does not always contain garlic, oh yes it’s used but Onion will show up more often.   Originally I was going to use White Wine and I named the dish Polpettini in Bianco.  Instead  I switch last minute to the made in Sicily fortified Marsala.  Still in Bianco because that Italian Culinary term means NO TOMATO.  See, more pearls of Italian culinary wisdom.  You’re Welcome.548528_2971219081903_1304531591_32189688_1417227459_n From my hometown of Staten Island NYC comes this picture courtesy of the Staten Island Advance of the San Giuseppe (St.Joseph’s) Procession.    How does any of this factor into developing a recipe? Again, my opinion only, but a good recipe is developed organically…things that should belong together create a special harmony and when you’re in a certain mindset you become even more creative. E COSI’. Let’s make POLPETTINI IN BIANCO.

TIME: 45 MINUTES                                    YIELDS: 25 WALNUT SIZED MEATBALLS, approx.

 

1 LB. GROUND CHUCK (80% lean, 20% fat)

1 LARGE EGG

3 TBS. FINELY MINCED ITALIAN FLAT LEAF PARSLEY

1 SMALL CALABRIAN RED ONION OR SHALLOT, finely minced

1/2 TSP SICILIAN DRIED OREGANO rubbed between your hands, or any good dried Oregano

1 TBS SICILIAN EXTRA VIRGIN OLIVE OIL or another good Extra Virgin, preferably Italian

1/2 CUP DRY PLAIN BREADCRUMBS moistened (hydrated) with 3 tbs milk or cream

1/2 CUP FRESHLY GRATED CACIOCAVALLO OR PECORINO CHEESE

1/2 TSP SEA SALT

1/2 TSP BLACK PEPPER

2 TBS OLIVE OIL (or use the same you used above)

1/2 CUP MARSALA WINE OR WHITE WINE

1/8 CUP STOCK OR WATER

2 FRESH BASIL LEAVES

In a large bowl beat the egg and add the cheese, breadcrumbs, parsley, oregano, all but 1 tsp of the onion, salt and pepper,the tbs of Extra Virgin Olive oil. When this is well mixed together, add the meat and gently blend till it’s all one mixture. Let this rest for 5 minutes. Form into Walnut sized balls and line on a foil or wax paper or parchment paper covered baking sheet.  In a large wide and heavy skillet heat the 2 TBS of Olive Oil and in batches add the meatballs and let them fry for about 6 minutes,397224_3628916283922_1247137950_n then turn, fry for another 4 minutes.  remove them all to a platter keeping them covered until done.  In the pan add the remaining onion and saute for 3 minutes then add the stock and the Marsala, bring to a boil.  Add the basil leaf then the all the meatballs and reduce to a simmer.  Let this simmer for 15 minutes but stir a few times.  Done.Remove from the flame and  give gentle stir.  Let them sit for 15 minutes…then serve.  Wonderful with roasted potatoes and a green sauteed vegetable.  Enjoy making these PURPETTINE CU’BIANCU….what’s that?  POLPETTINE IN BIANCO in Sicilian.  More fun saying it that way I think.  Happy Cooking!!

VIENNESE VANILLA CRESCENTS…VANILLEKIPFERL

00vanillenkipferlWIENER VANILLEKIPFERL……a very popular Holiday cookie these are AUSTRIAN VANILLA CRESCENTS.  This type of cookie is made all over the world for the Christmas season and sometimes for special occasions thru the year.  Wedding Cookies, Greek Kourabiedes, American Almond Crescents, the list goes on but at their heart they are a butter cookie made with finely ground nuts in the dough.  The nuts can be almond or walnut.  The butter is always present and in the central European countries the Vanilla Sugar is an ingredient as well.  Simply put, it’s granulated or fine granulated sugar infused with vanilla beans and is very fragrant.  So why am I focusing in on this Viennese version?  Well last Summer I visited Vienna and bought a cookbook, in German, called WEIHNACHTS BACKEREI…translates to CHRISTMAS BAKING.ho15577518_10208099303022724_1310207240_nNice looking book, i had to buy it. Cost 6.75 Euros. One of the recipes is the Viennese crescent.  I made them last Christmas using European butter and they were fantastic, so now I share this with you.  The butter I suggest to really make them over the top delicious is butter from Europe.  A little more costly for sure than U.S. butter but they are after all European butter cookies.  A few European brands are LURPAK, from Denmark, FINLANDIA from Finland, KERRYGOLD, from Ireland.  There’s also the US made in the European style PLUGRA.  They are richer than the usual American butter. If you can’t find them the cookies will still be fantastic!

VIENNESE CRESCENTS                            TAKES: 3 hours                    YIELDS: 48-60

the rezipe
2 cups sifted unbleached flour
2/3 cup sugar
1/4 tsp kosher salt
1 TBS. vanilla sugar
1 TBS pure Vanilla Extract
3 egg yolks or 2 extra large yolks
1 cup Ground Almonds (or ground walnuts)
1 CUP COLD EUROPEAN BUTTER (or good quality U.S. butter)
2 TBS vanilla sugar plus 2 TBS Confectioner’s Sugar for coating
Cream the butter and the sugar, then the eggs, then the almonds and flour.All ingredients are quickly mixed to a smooth dough in your mixer and let cool for approx. 1 hour. Cut the dough into a small roll of small, coarse pieces, shape them into crescents and place on a  well greased baking tray or baking sheet. I’d use a SILPAT mat if you have them, or lightly greased parchment paper. Bake at 350 degrees F in preheated oven for 12-14 minutes till firm and golden. While still warm roll in the Vanilla sugar and confectioner’s sugar blend.
If you like the taste of Almonds in this, add 1 tsp. Almond Extract while you’re mixing the dough.
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 Quantity: about  48-60 piecesbakingnight121915-025bakingnight121915-026
Let fully cool.  Store in air tight tins or in baking tins layered with waxed paper and well wrapped.fulleuropevaca-938Just to show you were I bought the cookbook, this is a roadside scene in the WIENERWALD, or the VIENNA WOODS which lie outside of the city of Vienna, Austria.  A magical land where Wiener Vanillekiperl fall out of the sky!!  Now that you have the recipe you don’t have to wait to take a trip to Austria.  Bring Austria to you own kitchen!!!
Glückliches Kochen!

VERMOUTH AND LEMON GARLIC SHRIMP

OLYMPUS DIGITAL CAMERA There are many types of Shrimp sautees usually involving butter, olive oil, garlic and wine.  The most popular of course is the ItalianAmerican favorite, SHRIMP SCAMPI.  Once you have a basic technique or recipe down you can mix/match on it and build up into something new.  When you change even one part of a recipe you’ve created something new.  The rule to follow though, or I should say, the rule I follow is to keep the new ingredients in the same family/cuisine and the end result will turn into a great plate of food.  Case in point, Sauteed Shrimp, or Shrimp Scampi.  By changing one ingredient you create a whole new dish…White Wine has one flavor profile, but if you switch it up to VERMOUTH, now your dish will taste completely different. VERMOUTH is an old school fortified wine, so there we have the common denominator of wine.  Seafood and Vermouth are an old school pairing.  Look through some cookbooks from the late 50’s, early 60’s.  Companies like Martini and Rossi pushed real hard with the food industry to not only use their Vermouth as a drink or a mixer, but as an ingredient for cooking.  It works very well with fish and especially seafood like Shrimp, Clams, Scallops.

Vermouth is a flavorful and interesting type of fortified wine originally made with “WORMWOOD” which in French translates to VERMOUTH. 165994_3211681293308_1441686714_n-1 In Piedmont in Northern Italy various distilleries began to sprout up and Italy along with France because Vermouth country.  As a drink ingredient Vermouth is a main component of the MARTINI which, thanks to JAMES BOND became a signature of the swinging 60’s.  Think MAD MEN and suddenly Vermouth will pop into your head. In fact, that’s what happened when I decided to make this dish.  Mad Men was about to have one of its season premieres and there was a bag of U.S. Wild Caught 16-20 Shrimp in the fridge.  Vermouth in the cabinet.  Lemons in the produce drawer.  It all came together.   Vermouth Garlic Shrimp with Lemon and Parsley.  Vermouth is such a pronounced flavor that I decided a simple addition of Italian Flat leaf parsley would be plenty.  Vermouth is a blend of citrus peels, herbs and other aromatics so there’s the flavoring, no need to add additional green herbs with strong flavors.  And that’s how you take one recipe and create something new.  A few ground rules and you’re golden. So this post will contain 2 recipes..one for the MadMen inspired Vermouth and Lemon  Garlic Shrimp and then a way to make Pierre Franey’s style of Crevettes au Vermouth…fancy right? Didn’t know I could speak French?  Only when it comes to food. I’m not that good, lol.  The Franey’s French version adds cream to the dish.  Life is all about choices, your recipes and cooking should be the same way.

 

SERVES: 4                                           TIME: 35 MINUTES, prep and cooking

  • 1 ½ pounds raw  16-20 shrimp peeled and deveined.
  • 1/8 cup sifted all purpose flour
  • 1/8 tsp. Sweet Paprika (use a Hungarian or European brand)
  • tablespoons  unsalted butter
  • Salt to taste
  • Freshly ground pepper to taste 
  • 3 sliced garlic cloves 
  • ¼ cup dry white vermouth
  • 1/8 cup Olive Oil
  • juice of 1 lemon
  • 6 lemon slices
  • 2 tablespoons finely chopped parsley

In a heavy wide skillet/frying pan gently heat the butter and 1/2 the olive oil  Lightly dredge the shrimp in the flour mixed with the paprika and saute’ the shrimp till just golden on both sides, Takes about 5 minutes.  Do this in batches as overcrowding created steaming because of excess water created and the whole dish is ruined.  Keep the shrimp in on a platter lightly tented with foil. When you are all done saute’ the garlic for 2 minutes taking care not to let it brown or burn then add the Vermouth to the pan and deglaze it.  Add the lemon juice, the salt, pepper, parsley and the remaining olive oil.  Bring to a gentle boil then reduce to a simmer.  Add the shrimp back to the pan and gently heat through for 3 minutes.  Done.  Serve over rice or with potatoes or linguine.  Garnish with Lemon wedges.  Of course, before adding the shrimp taste the sauce and check for seasoning.

to the above recipe…if you want to make it in the style of CREVETTES AU VERMOUTH by Pierre Franey simply omit the lemon.  Omit the olive oil.  Omit the Garlic. Add the following ingredients:

4 tbs. additional unsalted butter

1/4 cup Heavy Cream

 

When you are ready to saute’ the garlic in the first recipe, instead, saute’ the onion till soft, about 7 minutes, then add the vermouth and deglaze the pan.  Bring to a boil, then reduce…add the heavy cream, then the additional butter. Blend well and then add the shrimp and heat thru on a simmer for 5 minutes.  French. nice.

Enjoy either. The Vermouth saute on top..and the Cream Sauce version adapted from Pierre Franey’s recipe.

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SAGE AND CRANBERRY ITALIAN SAUSAGE PATTIES…

003The Fall Season seems to turn even our foods in to rust, red, orange and muted green colored fantasies.  Seasons also affect my recipe development as was the case on a blustery autumn day when there was Italian Sweet Fennel Sausage, Calabrian N’duja(a chile spike Calabrian spreadable salami), fresh sage sitting in my fridge.  Grey and chilly outside meant something warm and fall-ish needed to be cooked in the kitchen and I came up with making sausage patties with the ingredients plus some pantry items like a bag of Dried Cranberries.  The pairing of savory minced meats with sweet dried fruits is a gift from the Arab countries and was brought to the Western Mediterranean during their conquests of those areas.  Raisins, currants, pignoli, almonds and so forth show up in ground meat and fish dishes quite often in places like Italy and Spain.  I pooled those resources to develop this VERY tasty SAGE AND CRANBERRY SAUSAGE PATTY.  There’s flavors from Southern and Central Italy here but I’m modifying the recipe for the blog since N’djua is a ridiculously tough food to find for most people.  Instead I’m going to use Spanish Pimenton (Smoked Paprika) and Peperoncino (Italian dried hot pepper) to replicate the flavors in the Calabrian N’duja.  A little finishing of the cooked patties with Marsala or Sherry nicely rounds it all out.I’m such a fan of the sweet /savory foods.  This is one of them.  Serve with bread, or a vegetable or even rice.

TIME: 35 MINUTES                                     SERVES: 2-3

2 lbs. the BEST ITALIAN PORK SAUSAGE MEAT YOU CAN GET (simply slit the casings and remove the meat)  you can use ITALIAN TURKEY SAUSAGE as an alternative.

2 TBS DRIED CRANBERRIES

1 MINCED SHALLOT

3 FRESH SAGE LEAVES, FINELY CHOPPED, plus some whole leaves for garnish

4 TBS MARSALA OR SHERRY

1 TSP. GROUND RED CHILES (or PEPERONCINO)

1 TSP. SPANISH PIMENTON (SPANISH SMOKED PAPRIKA)

(if you want less “heat” from the chiles, go with 1/2 Tsp and replace with 1 tsp of sweet paprika..but use the Pimenton as well.  Paprika is simply an Eastern European word for red peppers)

OLIVE OIL

Mix everything except the olive oil and only use 1 tbs of Marsala or Sherry in a bowl.  Combine till well blended. Let sit for 10 minutes. 401674_3107550370100_1304531591_32244544_484452443_nNow form into 4-6 patties. In a pan, add 2 tbs of olive oil and place on medium heat, and cook the patties until crusty and golden brown on each side, about 6 minutes per side.  Remove the finished patties to a platter and lightly cover with aluminum foil.  Add the rest of the olive oil to the pan and deglaze it with the remaining Marsala or Sherry. Add  a little more olive oil and then return the patties to the pan and simply heat them up in the pan sauce, about 2 minutes.  Done.  Garnish with dried cranberries and, although I didn’t when I made them in the picture, I’ve toasted almond pieces and garnished with them too. Sweet, savory, hot, porky, Mediterranean, herby, and with the almonds, crunchy.  This is when food talks back to you and you response, GRAZIE or Thank you.  Happy Cooking!!

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note:  no salt added, why? Sausage is well salted.  Adding salt to these patties would make them way too salty.