Category Archives: FENNEL

PANINI DI SANT’ANTONIO….ROLLS FOR ST.ANTHONY’S DAY JUNE 13

On June 13 Catholics all over the world celebrate the Feast of St.Anthony of Padua, a Franciscan preacher from Portugal who preached and ministered to the poor all over Italy settling in the Nothern Italian city of Padua. The legends surrounding his goodness to the poor manifest themselves in the PANE DI SANT’ANTONIO meaning he feed the hungry symbolized by small loaves of bread. All over Italy various styles of Pane or Panini (the italian word for small bread or rolls) have various styles. Some are light a brioche flavored with sugar and rum, others are slightly sweet with anisette, some are simply a plain crusty loaf, and some have fennel seeds and black pepper in them. So…what’s in the picture above? The are my own version of St.Anthony’s Rolls, slightly sweet, made with lard, black pepper and topped with Fennel Seeds. It’s my personal omaggio to St.Anthony. The rolls are the perfect vehicle for a few thin slices of Mortadella. Let’s go into the kitchen and create these tasty rolls.

PANINI DI SANT’ANTONIO MAKES ABOUT 2 DOZEN 2 1/2 INCH ROLLS

1 PACKET DRY YEAST

1 1/2 TEASPOONS GRANULATED SUGAR

1 CUP TEPID WATER

1/4 CUP LARD

3 1/2 CUPS OF SIFTED ALL PURPOSE FLOUR OR TIPO 00 IMPORTED ITALIAN FLOUR

2 1/2 TEASPOONS KOSHER SALT

1 1/2 TEASPOOONS CRACKED BLACKED PEPPER

2 BEATEN EGGS PLUS 3 TBS WHOLE MILK, MIX ALL TOGETHER

2 TBS FENNEL SEEDS

OLIVE OIL

wHISK the yeast, water, sugar, salt together. Let this sit for 15 minutes and it will bubble and froth. Now Add the flour and mix until the dough starts to come away from the bowl. You can do this with an electric mixer or by hand. When you have a smooth dough turn it out onto a lightly floured work surface. Knead the dough for 5 minutes. Then press it out into a small rectangle and add 2 tbs of the lard, Fold the dough over the lard and knead until it’s disappeared and the dough it smooth again. Repeat what you just did until all the lard is used up. Then form a smooth ball , brush with olive oil , the brush the sides of a bowl placing the dough in it and cover with a kitchen towel. Keep in a warm spot until it doubles in size. Take at least one hour or more. When it’s doubled in side cut the dough into 24 equivalent sized pieces. Lay onto parchment paper covered tray and cover them for 20 minutes. Pre heat your oven to 400 Degrees F. Roll each ball of dough into a thick “snake” or rope and tie it in a knot. Lay them on parcement paper lined baking trays. When you’ve completed this brush each one with some of the egg wash AND sprinkle some Fennel Seeds on top. You decide how many you want on top. Place into the middle racks, not the bottom one. Bake for 10 minutes. Then rotate the pans and bake for another 8 minutes OR until the bottoms have a nice brown color and the tops are golden brown like in the picture. Here’s where recipes can fail, this is how my oven works. You may need more or less time, pay attention to your oven!!! Enjoy warm or at room temperature. Plain. or with Ricotta and Jam, or with Prosciutto or Mortadella. Or simply on their own. BUONA FESTA DI SANT’ANTONIO!!

TAGLIATELLE CON CECI, SALSICCE E POMODORO…LONG EGG NOODLES WITH CHICK PEAS, SAUSAGE AND TOMATO

TAGLIATELLE CON CECI, SALSICCE E POMODORO

TAGLIATELLE….long mid-thin ribbons of egg pasta dough made all over Italy, so delicious. I think you’ll love this dish I came up with combining the tagliatelle with delicious ceci (chick peas), sweet Italian fennel sausage meat, and sweet Italian imported tomatoes. Fresh basil, onion, olive oil, a little white wine. Do I have your attention now? Good. I’m really excited to share this one with you and you’ll want to put this into your recipe rotation. Layer of flavors is something many chefs and cooks talk about and I’m a big believer in that method. Part of layering is not rushing everything and adding it all at once. Cooking is chemistry. The amount, the ingredient, the type of cooking method, the length of time, and when to add the next item are CRUCIAL in pulling out the inteded and full flavor you want from your dish. This isn’t a difficult dish, it’s pretty straightforward but you need to pace your process. The pasta of choice is also important. Using a fresh made tagliatelle is optimal, but we all don’t have time as a luxury and certainly there are so many wonderful brands out there you can use an exceptional egg tagliatelle for this dish. That brand is Cav. Giuseppe Cocco. About 10.00 @ lb. for the egg pasta. Big however here, if you can only find a regular supermarket brand of Tagliatelle I suggest you stick with ones from ITaly. If that’s not an option use the best American brand you can find. Please don’t use Store brands or “Cremettes” or Mullers. Thank you. And before you ask, this dish was conceived for Tagliatelle, so your options are Tagliolini, Fettuccine, Linguine, Pappardelle. But if none of those are available, use what you like. Of course I think i’m developing something unique and original but like most recipes, if you know the basic and many of the food traditions of a cuisine chances are someone else has made a similar version long before you did. There are examples of Pasta with tomato, chick peas and sausage in Italy so I’m keeping this one with an ITALIAN label on it rather than ITalianAmerican. Us Italians/ItalianAmericans, we love the pasta/bean combo. For those who are carb-averse, simply move on..lol.

SERVES: 4-6 TIME: PREP AND COOKING, 1:15 HOUR APPROX.

1 LB. LOOSE SWEET ITALIAN FENNEL SAUSAGE MEAT.

1 MEDIUM ONION, DICED SMALL

1/8 CUP DRY ITALIAN WHITE WINE

2 TBS. OLIVE OIL

SMALL HANDFUL OF FRESH BASIL LEAVES

1 CUP COOKED CHICK PEAS (CECI)

1 28 OZ CAN SAN MARZANO DOP TOMATOES OR OTHER IMPORTED ITALIAN PLUM TOMATOES (KNOWN AS POMODORI PELATI ITALIANI)

SALT, BLACK PEPPER TO TASTE

1 LB EGG TAGLIATELLE COOKED TO AL DENTE RIGHT BEFORE SAUCE IS DONE

PECORINO ROMANO, GRATED, TO TASTE

LET’S COOK!!

In a heavy wide pan, like a cast iron or a dutch oven, add 1 tbs of olive oil and heat. Add the onions. Season with salt and pepper and let them cook for 10 minutes..stir frequently so they don’t brown. Add the sausage meat and let this cook still the meat has browned, taked about 10 more minutes…add some of the basil and then the wine deglazing the pan and pulling up the bits from the bottom. Bring to a boil then reduce. Add the Chick peas. Let this cook until most of the liquid has evaporated. Crush the tomatoes with your hands in a bowl. Then add to the sausage, onions, and ceci Blend well. Bring to a bowl then reduce. Let this cook on simmer for 1/2 hour. Towards the end of that cooking time make your tagliatelle. Taste the sauce for seasoning. Make any adjustments you need. When the tagliatelle is al dente drain and add to the sauce and cook in the sauce for 1 1/2 minutes. Remove from the heat. Drizzle with olive oil and tear in more fresh basil. Mix… Then add about 2 1/2 tbs of Grated Cheese, mix. Now serve with more grated cheese and cracked black pepper on the side. A delicious Pasta dish.

CHICKEN CONTADINA, MY VERSION

OLYMPUS DIGITAL CAMERALet’s make a chicken dish.  This one is a bona fide Italian dish, and it’s an ItalianAmerican one as well.  Fantastic.  However.  You will probably find a million versions of this  so let me explain what makes a chicken dish “CONTADINA”.  Take the word itself, it means the Farmer’s Wife.  Many Italian dishes are named romantically or literally after the type of person who “invented” the dish.  Invented in quotes because we seldom REALLY know where these dishes actually came from.  Part of the fun with cooking is piece together bits of national tradition and food culture to find a genesis for a dish.  POLLO ALLA CONTADINA is a term used to describe Chicken made in the fashion of a Farmer’s wife or Peasant or Country style.  Cut pieces of whole chicken are seared then simmered with pieces of sausage, onion, herbs, wine, mushrooms, lard (or olive oil), peppers and tomato.  To make it easy, think of this as the famous Chicken Scarpariello with Crushed Tomato added.  Most dishes are interelated.  A specific change creates something new.  I’ve seen recipes for this with cream as well.  I prefer no cream.  My modern version of this dish utilizes Boneless breasts.  Unlike the Farmer’s wife who was chained to her kitchen and home duties all day I’m not, so I often have less cooking time than 10 hours to prep a meal.  You can get this done in under 1 1/2 hours.  Comes out even better when you use boneless thighs with the skin on them but my family isn’t a fan of the dark meat. So I’d be lying if I gave you that recipe…lol.  But feel free to use Bone in /Skin on pieces of chicken or the boneless skin on /skinless thighs instead of the boneless breasts.  Remember, they need longer sear and cooking times so adjust accordingly.  See???  Something for everyone is what A FOOD OBSESSION likes to give you!!  Historically Chicken is not very Italian in the kitchen and the dishes that are traditional usually are whole birds or in pieces because they were old. Old and Stringy, the young chickens were too valuable to eat as they gave eggs to the family with was way more important a food.  And cheap and available to all.  ItalianAmericans created most of the cutlet intense Chicken dishes.  I say that with love, not as it being a bad thing.  It’s wonderful when a cuisine creates a new cuisine.  Honor both!!!   Enough of my babble…time to cook.

TIME:  1 1/2 HOURS                                    SERVES: 4-6

1 1/2 LBS WHOLE BONELESS CHICKEN BREASTS CUT INTO CHUNKS OR STRIPS

1/8 CUP SEASONED FLOUR

OLIVE OIL

1 LB. SWEET ITALIAN FENNEL PORK SAUSAGE

1 DICED ONION

4 SLICED CLOVES OF GARLIC

3/4 LB SLICED OR QUARTERED BUTTON MUSHROOMS

1 SLICED RED PEPPER

1/4 CUP ITALIAN WHITE WINE

1 28 OZ CAN ITALIAN PLUM/SAN MARZANO TOMATOES CRUSHED WITH YOUR HANDS

1/8 CUP WATER OR CHICKEN STOCK

1 BAY LEAF

PINCH FENNEL SEEDS

ENOUGH FRESH THYME OR ROSEMARY TO MAKE 2 TBS. CHOPPED

KOSHER SALT AND FRESH GROUND BLACK PEPPER

Start by lightly seasoning the chicken  then coating it with the flour.   shake off the excess.  In your largest, widest, heaviest pan or Dutch oven, heat 1 tbs. of olive oil and cook the sausage until they are well browned on all sides.  Takes about 10-15 minutes.  Remove the sausage.  Now add more olive oil if necessary and brown the chicken on all sides, in batches if necessary adding more oil as you go (again, if needed).  When done deglaze the pan with the wine scraping up all the delicious bits on the bottom.  Pour this over the sausage you already have put to the side.  Add more olive oil to the pan and saute’ the onions, peppers, and mushrooms, seasoning as you good.  When they are soft (don’t rush it…you want them soft before you go to the next step, give this 15 minutes on medium, stirring or shaking the pan/pot from time to time.). Add the garlic and saute in for 2 minutes then add the tomatoes.  Bring to a boil.  Add 1/2 the chopped herbs and the bay leafand fennel seeds.  Season with salt and pepper.  Now reduce to a simmer.  Add the Sausage, Chicken and all the collected juices.  Add the water/stock.  Let this simmer for 45 minutes and reduce the liquid by almost 3/4.  Stir occasionally, do not cover!!!  You want the liquid to evaporate and leave a deliciously concentrated sauce around the meat and vegetables.  I like to let it almost completely evaporate.  Up to you.  Realize though the longer you cook it the more you need to pay attention since you don’t want to scorch/burn that tomato in the dish.  So many rules  LOL..  Let sit for a bit before serving.   Most of all, enjoy every part of cooking.  Especially the smiles on everyone who is lucky enough to enjoy your meals!  HAPPY COOKING!!

 

 

HEARTY SAUSAGE AND CANNELLINI BEANS WITH SPINACH, ITALIAN SALSICCE E FAGIOLI CON SPINACI

fullcamera 490A hearty one pan Italian Stew made with Sweet Italian Sausage, Cannellini Beans and Spinach is just waiting for you to make it.  Read on and I’ll tell you how to create this dish of Italian Comfort Food.  About the most difficult part of this dish is taking the sausage out of the casing.  It’s pretty simple but tastes like you are eating something that took all day to cook.  Pretty cool huh?  SALSICCE E FAGIOLI CON SPINACI, looks better when you say it in Italian.  I can’t tell you how often my mother would pop open a can or two of beans and suddenly the house was filled with amazing aromas and we just couldn’t wait to sit down and enjoy one of the many dishes she created from her kitchen, or from her mother’s.  File this under CAST IRON COOKING (although it’s not a requirement) as it’s one of my favorite cooking pieces to use.  Hold heat.  Evenly cooks.  Durable.  Perfect for this dish or use any other high sided heavy bottomed pan.  Sometimes I sit back and can’t believe all I remember that came out of our kitchen in Staten Island, NYC.  Often I take those memories and dishes and build on them always staying true to the original and respecting it.  So let’s get started on this fairly “quick” dish which draws on my Southern Italian-American roots.

 

TIME:  1 hour 15 minutes                                  SERVES: 4-6

5 SWEET ITALIAN SAUSAGES , slit the skins and remove the meat.  Break it up into a bowl.

2 CANS CANNELLINI BEANS, DRAINED

3 SLICED CLOVES OF GARLIC

3 TBS EXTRA VIRGIN OLIVE OIL

1/2 TSP PEPERONCINO

KOSHER SALT

1/2 CUP WHITE ITALIAN WINE

1/2 CUP CRUSHED TOMATOES

2 CUPS CHOPPED FRESH SPINACH

PECORINO ROMANO FOR GRATING

See, not too much to worry about here!! Let’s Cook!

 

In a Cast Iron Pan or a high sided heavy bottomed pan add 1 TBS of the Olive Oil.  Heat on medium.  Break up the sausage meat and add to the pan.  Let the sausage meat brown well on all sides by moving it around the pan every 6 minutes or so.  Should take about 15 minutes.  Add an additional TBS of the Olive oil, wait 3 minutes,  and then add the garlic.  Let this saute’ for 2 minutes and then add the wine.  Deglaze the whole pan (LOOK AT THAT BEAUTIFUL GOLDEN SAUCE YOU JUST MADE!! SMELLS GREAT RIGHT??).  Now add the tomato and bring to a boil.  Add the Beans, Mix well and check for seasoning.  Let this cook for 20 minutes.  Chop the spinach and add it at this point.  Stir.  Continue cooking for 20 minutes on low.  Now you’re done.  Check for Seasonings. Cook this dish till it gets to a consistency you like.  It like it when it’s at a thick stew consistency.  Much of that happens if you cook in on one day, and let it cool down and reheat it the next.  Serve the finished hot dish with Pecorino for grating, Extra Olive Oil for Drizzling, and Peperoncino for the spice.  Will last in the fridge up to 3 days.  BUON APPETITO!!! HAPPY COOKING!!! serve this is great bread!!

FENNEL AND TOMATO BAKED CHICKEN, COMBINING DELICIOUS ITALIAN FLAVORS

fennelchicken-003As the weather moves towards the colder side we look to our ovens again.  The aromas that envelope the home as a dish is roasting or baking bring on anticipatory hunger and a generally good feeling all around.  I find Baking/Roasting Chicken can turn a cold rough day into a warm hug everytime.  The combinations and cuisines are endless. Chicken is a blank canvas that pays off with a masterpiece when completed.  CHICKEN SKIN!!!  The flavor center.  It gives up its flavor to the meat and to the cooking juices while keeping some in that skin which makes it a delight.  My cooking is done mostly, almost 99% of the time in absence of a recipe, instead, i use my cooking experience and research to put together dishes that make sense.  Some are actual regional dishes with a set list of ingredients in a particular manner.  Then there are the other times when I use a basic template for a dish and play around.  Like I did one night after work with this BAKED CHICKEN WITH FENNEL, TOMATOES , AND MUSHROOMS.  Fennel (oftentimes LIKE TONIGHT AT THE SUPERMARKET, it’s mislabeled as ANISE, similar tastes but not the same) is in the fall and winter markets.  The type is actually FLORENTINE FENNEL, or FINOCCHIO, and is part of the ItalianAmerican holiday table.  That’s why I bought a big knob with stalks and beautiful fronds tonight.  But I once had some post-Thanksgiving finocchio hanging around in the fridge.  Fennel is often made as a side dish, roasted in the oven. SO….there were some Grape tomatoes and onions in my view, a nice pack of Organic chicken cut into pieces and I thought…let’s make a dish.  The chicken is well seasoned, the tomatoes are thrown in the pan along with some whole mushrooms, chopped fennel, olive oil, some cloves of garlic and White Wine and stock…and then baked. That’s it.  With those ingredients you CAN’T GO WRONG..your home will smell like a country restaurant somewhere in Italy or Sicily where Fennel is king.  Let’s make some chicken with fennel!!

TIME: 1 1/2 HOURS                                     SERVES: 4

1 ORGANIC OR NATURAL CHICKEN, CUT INTO 8 PIECES

2 TSP KOSHER SALT

1 TSP GROUND BLACK PEPPER

1/4 CUP OLIVE OIL

1 FENNEL BULB, TRIMMED AND SLICED

10 CHOPPED FENNEL FRONDS  (THE TOPS OF THE STALKS)

2 PINTS CHERRY TOMATOES

1 LB. WHOLE CREMINI OR BUTTON MUSHROOMS

1 MEDIUM ONION DICED

2 SMASHED CLOVES OF GARLIC

1/4 CUP WHITE WINE

1 TSP. HUNGARIAN PAPRIKA

Preheat the oven to 400 degrees F.  In a bowl, liberally season the chicken with salt, pepper, paprika, and olive oil. In another bowl, do the same with the fennel, tomatoes, mushrooms, onion, garlic.   In a baking pan add the vegetable mixture. Then fit the chicken into the pan. fennelchicken-005

Drizzle the remaining olive oil over the top, then the wine.  Place into the oven in the middle rack and let it cook undisturbed for 25 minutes.  Baste the chicken with the pan juices and rotate the pan. Bake for an additional 25 minutes, or until the chicken is reading 165 degrees F on a meat thermometer (so you know, that’s my BFF).  When the chicken is at that temp, remove from the oven. baste with the pan juices and then cover and serve in 5 minutes.Delicious and clean tasting. Meat and a plate of vegetables cooked in the pan juices.  So good.  I like roasted potatoes, or rice, or simply some good bread with this…up to you. fennelchicken-004That pan is DYING for what the Italians call FARE LA SCARPETTA!!  Scooping up those pan juices with a really well crusted piece of Italian bread.  Do it before someone else does…you cooked it, it’s your treat. You deserve it.  Now enjoy your meal!  Happy Cooking!!