Italy is loaded with wonderful vegetable combo dishes that serve either as antipasto…..as a contorno (side dish) or as a secondo or primo…first or second course. Many of these regional dishes are even amazing as sandwich fillers. Growing up Pepper and Onions and Potatoes was not an uncommon dish that would be placed in Italian bread. Long Hots, Sweet peppers, endless possibilities. In Calabria in Italy’s deep South this melange’ of Potatoes with a mix of Sweet and Hot Peppers, garlic, onions, good olive oil, herbs and it’s sort of national “regional” thing. Every Calabrian will probably make it a little different and every cook/chef will add their own twist or style to it. It’s pretty basic WHICH is one of the hallmarks of Italian Cuisine. Out of a few GOOD, WELL SOURCED ingredients comes a dish with amazing flavor. Try it as a side or addition to grilled sausage, meat, poultry or seafood items. Fantastic.
PIPI E PATATE FOR 4 TAKES 1 HOUR 15 MINUTES APPROX
2 SLICED AND CORED CUBANELLE (ITALIAN FRYING PEPPERS)
2 SLICED AND CORED RED BELL PEPPERS
2 SLICED AND CORED ITALIAN LONG HOTS OR LONG RED OR GREEN HOT PEPPER
5 PEELED AND SLICED MEDIUM SIZED POTATOES
1/2 SLICED RED ONION
2 CLOVES OF GARLIC, CUT IN HALF
1/2 CUP EXTRA VIRGIN OLIVE OIL
PINCH OF GOOD ITALIAN OREGANO
SEA SALT OR KOSHER SALT
1/8 CUP of WHITE WINE
1/8 tsp DRIED CALABRIAN CHILE (or any good crushed hot pepper flakes)
In a dutch oven or heavy pan, add the olive oil and heat. Add the potatoes, season with salt, and cook over medium heat. After 8 minutes add the onions and cook until they start to soften. Now add the peppers, pinch of Oregano, and raise the heat for 5 minutes. Season with salt then add the garlic. After 5 minutes, add the wine and cover for 10 minutes. Uncover and continue to simmer until most of the liquid is evaporated and you’re left with the flavored oil. Taste for seasoning and make sure the Potatoes are tender and the peppers are like velvet. Add the Calabrian Chile and you are done. HAPPY COOKING!!! I want a sangwich of this right now!!!!
So here’s the story…when Stanley Tucci’s CNN Series SEARCHING FOR ITALY premiered weeks ago the first episode was on Napoli (Naples) and its surrounding region. A Spaghetti dish with fried Zucchini known as Spaghetti alla Nerano was featured and one of the key ingredients, infact what makes it the unique dish it is was a locally crafted cheese called PROVOLONE DEL MONACO. I needed to have it. A friend of mine, grazie to Angela Santarelli let me know of an online US Company that imports some hard to get Italian items so I took a look. The company is DOLCITERRA ( https://www.dolceterra.com/) and when I jumped into the website it was like a new door of possibilities opened up. Yes, they had the cheese I wanted but ohhhhhh they had so much more. One of the items was a case of LIMONE DI SORRENTO, lemons from the groves around Sorrento, the area is profumed with the most amazing lemons. They are larger, have a somewhate less sour and sweeter juice, and a thicker and tastier rind/skin than regular lemons. Oh I still love regular lemons, but these are exponentially more aromatic and tastier. I ordered. 4 weeks later my booty arrived. I’ve used them in salad dressings, cakes, savory dishes, drinks. These are prized for making Limoncello too. This is where it was invented, in Campania because of the amazing lemons. Who doesn’t like Lemon Loaf Cake? Ok, those who don’t can exit from the door on your left right now. The rest of you can stay. LOL. I’m a big fan of it so I thought i’d make an American classic, the Sour Cream Ice Lemon Loaf but use these amazing Sorrento Lemons. The result was a huge success. Now don’t look sad, I see you saying..”ughh. where am I going to get Sorrento lemons”. This recipe is for any lemons. The best to use would be fresh Organic Lemons that are firm and fragrant. And if you have Sorrento Lemons that’s just a bonus, but any lemons will work. Let’s get baking!!!
SOUR CREAM LEMON LOAF CAKE
TAKES 2 HOURS
FOR THE LOAF CAKE
3 LARGE FRESH EGGS, WELL BEATEN
1 CUP PLUS 2 TABLESPOONS GRANULATED SUGAR
1 CUP SOUR CREAM (I LIKE FAGE BRAND)
3 TABLESPOONS ORGANIC LEMON ZEST
JUICE OF ONE WHOLE LEMON (OR 2 TBS PURE LEMON EXTRACT)
*NOTE ON THE LEMON JUICE/EXTRACT. THE JUICE PROVIDES A BACKGROUND OF LIGHT LEMON ESSENCE. THE EXTRACT GIVES AN UP FRONT PUNCH OF LEMON, UP TO YOU
2 TEASPOON PURE VANILLA EXTRACT
1/2 CUP VEGETABLE OIL
1 1/2 CUPS SIFTED UNBLEACHED ALL PURPOSE FLOUR
2 TEASPOONS FRESH BAKING POWDER (CHECK YOUR EXPIRATION DATES BEFORE USING)
3/4 TEASPOON KOSHER SALT
ICING ( LEMON GLAZE)
1 CUP PLUS 2 TABLESPOONS OF CONFECTIONER’S SUGAR
3-4 TABLESPOONS OF FRESH SQUEEZED LEMON JUICE (LET ME STOP YOU RIGHT HERE, FRESH LEMONS ALWAYS, BOTTLED LEMON JUICE IS A VERY DIFFERENT TASTING PRODUCT, NOT GOOD IN THIS AT ALL)
2 TSPS. LEMON ZEST
1 TEASPOON PURE VANILLA EXTRACT.
Preheat the oven to 350 Degress F. Grease a 9X5 loaf pan with butter or spray shortening. Lightly dust with flour. Shake out excess.
Add the beat eggs to a large bowl and add the sour cream and sugar, whisk briskly. Add the lemon juice, the lemon zest, the vanilla and when fully combined slowly add the oil whisking steadily.
In another bowl mix the flour, baking powder and the salt. Gently blend with a fork till combined. Then add to the wet mixture until no lumps and fully incorporated. Don’t mix for too long.
Pour the batter into the loaf pan and place onto a heavy baking sheet (why? ever had a cake decide to grow and pour over the sides? you don’t want that mess on the bottom of your oven!!!
Bake on the center rack for 60 minutes or until the center comes out clean with a knife or toothpick. All ovens bake differently so once you’ve come to the 50 minute mark check the cake, It’s what I do. If you need more time check again after 10 minutes keeping a close eye on the whole thing. If your oven normally runs hot a foil loosely placed over the top helps prevent scorching.
most important: BE PATIENT. let this cool on a rack for 1 hour.
While it’s cooling, add the confectioners’ sugar and zest to a bowl. Add the lemon juice and vanilla and mix until it’s the right consistency. You may need more sugar. You may need more juice.
Feel the bottom of the loaf pan after an hour has passed. If it’s still warm, give it another hour. Gently Turn the loaf out of the pan. Place on a platter/plate. Then drizzle as little or as much of the glaze as you like. As you can see from the pic i like alot. That wonderful sweet tart sunny lemon glaze is something you want more than less of. This cake tastes best on day 2 if you can make it a day ahead of serving it. However, it tastes amazing on day one as well.
GAMBERI CON RISO E ZAFFERANO….SHRIMP WITH RICE AND SAFFRON. This is not a Risotto, the process is different, the Rice itself is different. For this dish I use a Long Grain Rice. This is also the first in a series of blogs on the foods i’ve created and cooked for my family while in self-quarantine during the 2020 Coronavirus Covid-19 Pandemic Cooking not only nourishes those you feed but it creates an activity, something to look forward to while being housebound. Certainly once the pandemic is over enjoy making these dishes whenever you wish. I created this dish early in March 2020 when we were first told to shelter-in-place, staying home except for going out for essentials. I keep a stocked pantry so there was lots to chose from, like Gulf Shrimp in the freezer, Red Bell Peppers, Baby Arugula, Grape Tomatoes, etc. I used some Vermouth in this dish because it’s aromatic flavors compliment seafood. Hoping everyone is coping and complying as best as they can. Let’s cook!!!
GAMBERI CON RISO E ZAFFERANO
1 HOUR 10 MINUTES APPROX START TO FINISH 4-6 SERVINGS
1/2 TSP GOOD SAFFRON THREADS
1/3 CUP HOT WATER
2 TBS. OLIVE OIL
1 1/2 LBS 16-20 SHRIMP, PEELED, DEVEINED, PATTED DRY WITH PAPER TOWELS
2 CUPS LONG GRAIN RICE, i like to use Jasmine.
2 CUPS SEAFOOD OR CHICKEN OR VEGETABLE STOCK
1/2 CUP SWEET VERMOUTH
1 MEDIUM ONION, SMALL DICE
1 MEDIUM RED BELL PEPPER, SMALL DICE
4 QUARTERED CHERRY OR GRAPE TOMATOES (OPTIONAL)
SALT, BLACK PEPPER TO TASTE
2 TBS BUTTER
1/2 CUP CHOPPED BABY ARUGULA
Grind the saffron in a mortar and pestle until it’s all broken up. Add that to the hot water, You can alternatively rub the threads with your hands, you’ll just get some yellow on your palms. Mix the water and leave it for 5 minutes and it will change color. Should be a bright orange. Heat a heavy bottomed pot or sklllet with the oil. Add the shrimp and cook only for 3 minutes till the edges turn pink. Remove to a platter and cover loosely with foil. Add the peppers and onions to the oil, season with salt and pepper. Saute’ till just soft, about 8 minutes, then add the rice and blend. Cook for 5 minutes, stirring frequently. Now add the Saffron Water, blend in. Add the Stock and the Vermouth, stir well. Bring to a boil and then reduce to a simmer and tightly cover, cooking it for 15-20 minutes, until the rice is fluffy. With a fork fluff the rice and then add the shrimp, gently blending the rice and shrimp. Cover for 5 minutes. Add the butter and the chopped arugula. Gently mix and taste for seasoning. Serve each portion with a drizzle of olive oil, fresh squeeze of lemon and a grinding of black pepper. If using the tomatoes, add them with the peppers and onions.
Internet surfing and research sometime turn up the most amazing unknown to me new recipes. It was October 4, Feast of St.Francis of Assisi and so I thought I would be fun to make something from his homeland, UMBRIA in Central Italy. I knew I had chicken parts in the fridge, some San Marzano tomatoes, so something that used those items would work. Now I could have just made an ItalianAmerican Chicken Cacciatore, I had a bit of a craving for that. But no. I wanted to celebrate the day and the region in St.Francis’ honor after all my middle name is Francis. After a full Google search of Chicken and tomato dishes from Umbria one dish kept coming up to the top of the search. FRICCO’ or FRICO’, apparently it’s spelled both ways showed up more than once and with two versions. One version is BIANCO, meaning in a white wine and herb sauce. The other was ROSSO, meaning Tomato is in the mix. Sounds like Chicken alla Cacciatora to me right? Well, the process is the same but they take a bit of a turn which is just enough to make this not your usual cacciatora. Pancetta or Guanciale or Prosciutto and Anchovy in the mix. I was SOLD and couldn’t wait to come home from work and create this wonderful sounding dish! By the way, FRICCO’ or FRICO’ is Umbrian for the French word, FRICANDEAU, a type of stew. Many versions of this are made with a trio of meats..Lamb, Rabbit, and Chicken. Others are made with just one. This Umbrian version doesn’t bear much resemblance to the French beef or veal versions, but love how they word was borrowed and localized. Other names for this dish are Pollo all’Eugubina or Pollo di Gubbio, Gubbio being a major city in Umbria. Don’t you find a dish is more exciting to cook and tastes even better when there’s a wonderful history behind it?
FRICCO’ DI POLLO EUGUBINA GUBBIO STYLE CHICKEN WITH CURED PORK, TOMATO, HERBS, VINEGAR, WINE AND A LITTLE ANCHOVY
SERVES 4-6 APPROX. TIME 2 HOURS
1 LARGE CHICKEN CUT INTO 8 PIECES, PATTED DRY WITH A PAPER TOWEL
1/8 LB DICED OR SLICED PANCETTA, OR GUANCIALE, OR PROSCIUTTO WITH SOME FAT ATTACHED
1 CUP WHOLE “PELATI”, PEELED ITALIAN PLUM TOMATOES
1/4 CUP WHITE WINE VINEGAR
1 CUP DRY WHITE WINE, USE ONE FROM UMBRIA, LIKE AN ORVIETO
2 CLOVES OF GARLIC, SLICED
1 SPRIG FRESH ROSEMARY
4 FRESH SAGE LEAVES
1 ANCHOVY FILET
PINCH OF PEPERONCINO
1/2 CUP CHICKEN OR VEGETABLE STOCK
SALT TO TASTE
OLIVE OIL, AS NEEDED
Season the chicken with salt. In a heavy skillet or dutch oven heat 2 tbs of olive oil. Add the chicken skin side down and let it get a good sear over medium heat. Takes about 8 minutes. Flip and sear that side for 5 minutes. Deglaze the pan with 1/2 the wine. Remove with the pan juices to a bowl. Add more olive oil to the pan and add the cured meat, saute’ for 6 minutes until it starts to caramelize. Add the garlic and the rosemary and peperoncino, and the anchovy. Cook for 2 minutes, then add the wine and vinegar and 3 of the sage leaves. Bring to a boil and add the tomatoes. Stir well. Bring to the boil and add the chicken pieces skin side down. Add the stock and again, bring to a boil then reducing and letting this braise on a simmer uncovered for 45 minutes. Taste the sauce for seasonings and adjust as necessary. When the chicken it tender and cooked throw in the remaining sage leave and remove the sprig of rosemary. There’s such umami in this dish with the cured pork and anchovy, there’s a bit of “agrodolce” going on too. That’s sweet/sour. What to serve it with? As you can see in my picture I made it with Parmigiano and Garlic Mashed Potatoes. Roasted potatoes, Rice, Pasta, up to you….but…the mashed were amazing with it. Chicken will taste best if you leave it to sit for 1 /2 hour before serving. You’ll thank me. Garnish with the pan juices, olive oil and fresh rosemary. HAPPY COOKING!!!
BACCALA’. The Italian word for DRIED SALTED COD. A gift from the Northern Europe where the cod is caught, then salted and dried this fish became a staple in the poverty stricken homes across southern Italy. It became the most popular Christmas Eve seafood as it was cheap and available to both rich and poor in Italy’s south, from the sea up into the mountains. Every family has it’s Christmas Eve tradtional Baccala’ dish. Probably the two most popular are the simply Fried Baccala’ and the Baccala baked or pan cooked with tomatoes, peppers, olives. There’s a host of dishes that can be made with Baccala and Italians aren’t the only ones who love this fish. French, Portuguese, Spanish, Caribbeans, Northern Europeans…every cuisine has wonderful dishes. Most important when cooking Baccala is that you give the dried fish enough time to hydrate and rid itself of the excess salt. My standard rule is 3 days of soaking in cold water, left covered in the fridge with 2 changes of water per day. Pat dry on day 3 and now you’re ready to use it. This recipe is one I made up one Christmas Eve when I wanted something different from my usual preparations. The Cod is lightly floured and seared in hot olive oil. Removed. Then in that pan a saute’ of Sliced Cubanelles (Italian Frying Peppers), Red Onions, Sliced Fresh Cherry Tomatoes, a pinch of salt and black pepper. When the vegetables are soft, add some white wine and then add the cod back. Top with toasted breadcrumbs, pignoli and fresh basil. It’s Delicious!! Let’s COOK!!
1 3/4 lbs (original dry weight) of 3 DAY SOAKED BACCALA, CUT UP INTO MEDIUM CHUNKS.
2 TBS. ALL PURPOSE FLOUR SEASONED WITH BLACK PEPPER (NO SALT!!!)
In a heavy pan, like a cast iron or heavy bottomed one heat 2 tbs of olive oil till you see the waves in the pan. Dredge the baccala’ chunks on all sides shaking off the excess and sear on all sides till the cod is golden. Transfer to paper towels to absorb excess oil In the same pan add the peppers, onions and tomatoes and saute’ on medium until they are soft. Takes about 10 minutes, Don’t rush it. Add the peperoncino and 1/2 the parsley. Deglaze the pan with the wine. Bring to a boil then reduce to a simmer, Add the Baccala’ back and cook for only 6 minutes. Finish with the toasted breadcrumbs, basil, parsley and pignoli. Remove from the heat. Let sit for 10 minutes before serving. ALTERNATE METHOD, after you’ve added the cod back, top with everything and place into a hot oven (400 degrees F) until the breadcrumbs begin to brown, then remove.
Serving suggestion….this dish can be served hot, or warm/room temperature. Serve with good seeded Italian or Sicilian Bread. Make it anytime you want a taste of Italian seafood whether it’s Christmas eve or not. BUONA CUCINA!! BUON APPETITO!!!
FRITTI….they come in all shapes, sizes, batters, breadings, fillings, foods and depending on where you are are in Italy they are called Fritti, Pettole, Pittule, Crispeddi, the list goes on. NEVER argue with an Italian about what they call a dish!!! Everyone is right!! Often blanket terms like “Sicilian” mean something from a particular region of Sicily, oh that’s right, not all Sicilian cooking is the same. But it’s all Sicilian cuisine. I started with a basic flour and egg batter for these which is a common way in Sicily to make these. I was bringing them to a family holiday dinner to I wanted to make them special. I dipped into my bag of “what are some good complimentary ingredients that echo the Isola di Sicilia and I came up with Caciocavallo cheese, Mint (yes, Sicilians love the herb), and Sesame Seeds. The Arab conquest of Sicily for centuries brought many of their food traditions, the sesames are one of them and now are emblematic in many of Sicily’s foods/sweets like Cubbaita and Biscotti Regina, topping many panini and loaves of bread. So why not fold them into a savory batter and get the taste of Sicily in every bite? By the Way, Sicily has an ancient language which often borrows from Italian and Cauliflower, in Italian called Cavolofiore is often called Vruocculi, Vruocoli.
SICILIAN CAULIFLOWER FRITTERS
TIME: 2 HOURS MAKES; ABOUT 2 DOZEN
1 LARGE FRESH CAULIFLOWER HEAD, STEAMED, COOLED, THEN SEPARATED INTO FLORETS
2 TBS. AP FLOUR SEASONED WITH SALT AND PEPPER
2 LARGE ORGANIC (IF POSSIBLE) EGGS, BEATEN
1 CUP SIFTED ALL PURPOSE FLOUR
1/2 TSP BAKING POWDER (CHECK YOUR CONTAINER’S FRESHNESS DATE)
3/4 WHOLE MILK
1 TSP SICILIAN SEA SALT
3 TABLESPOONS ROASTED SESAME SEEDS
1 TSP. CRUMBLED DRIED MINT
1/8 CUP GRATED CACIOCAVALLO OR PECORINO
1/2 TSP BLACK PEPPER
OIL FOR FRYING ( I USED CORN OIL)
2 LEMONS, SLICED OR IN WEDGES
10 SPRIGS OF FRESH ITALIAN FLAT LEAF PARSLEY
sprinkle the seasoned flour over the florets in a bowl and gently get each floret coated in flour. Add the milk and grated cheese to the eggs, beat well. Now add all the other ingredients and slowly create a thick batter. When all is blended well, reserve to the side. Heat 2 inches of oil in a high sided pan/pot ( i use my Cast iron pan) and bring to 325 degrees F. When the oil is ready, coat one of the florets with the batter, let excess drip off and test one. If it’s ready it will immediately sizzle and start fo puff up in size. About 2 minutes per side. Place the florets in the batter in batches and fry no more than 6 at a time our your oil temp drops and we have a greasy finished product. As each batch is done and draining sprinkle sea salt over them. They should be salted when hot, not when cooled. Continue battering and frying until you’re all done. Serve them piping hot on a platter with lots of lemon wedges or slices. Squeeze over the top when serving, extra on the side. Add some chopped parsley leaves as garnish. Enjoy!!
IMPANATE…your Italian culinary word of the day. Basically it means coated in breadcrumbs, like when you fry something like a Milanese, or when you top with a layer of breadcrumbs. This is the topped style. It’s a variant of ItalianAmerican Shrimp Scampi but Impanati i make a little different, yet it’s basically the same ingredients all baked together. Olive oil, then seasoned shrimp, then chopped garlic, then white wine, then a layer of seasoned breadcrumbs and minced fresh basil, then dot with butter and into a hot oven for not too long. It comes out of the oven hot and bubbly, then a squeeze of fresh lemon and serve. There’s the whole dealio. I’d eat anything treated with breadcrumbs in one or another form. Maybe it’s my Southern Italian DNA, there’s really no breadcrumbed dish that I don’t love. This is one of them for sure. I can tell you how to cook this since it’s my recipe I’ve created but I can’t dictate the shrimp you should be buying. I CAN however tell you that for this and almost all Shrimp dishes I cook I seek out never Frozen, fresh smelling Wild caught Shrimp from the USA. I realize that’s not an option for everyone. My second choice is wild caught or sustainably farmed frozen shrimp from safe waters. Places like Whole Foods usually carry those, or reputable seafood markets. I get my fresh shrimp at local seafood markets or my local Shop Rite. The hardest part of this dish is simply cleaning and deviening the shrimp. It moves very quickly after that. I love placing 8 shrimp in those baking dishes I have. Looks so much like a good seafood restaurant style. Family background note on that picture. As always you should bake items on a larger tray just to catch any bubbling up. Notice in the picture the simple pizza pan they are on. I baked them on the pan. No mess and keeps the bottom of your oven clean. The pizza pan itself could be 75 years old or so. It was given to my mom from her Dad, Grandpa Innocenzo Scaramuzzi, and was given to him by his brother in law, my Great Uncle Pasquale Pucillo. I never met Great Uncle Patsy, he passed away on the day I was born. This pizza pan was from his restaurant bar in Staten Island, NYC on Manor Road. I believe the name of the place was the Blue Manor. Family stories tell me he was a good cook along with his wife, Great Aunt Maria Giuseppe Scaramuzzi Pucillo. Whenever my mom made a homemade pizza she used this pan. Bringing the family history into my kitchen makes my dishes taste even better.
GAMBERI IMPANATI AL FORNO
SERVES 4 TIME: 1 1/2 HOURS
2 POUNDS 16-20 SHRIMP, PEELED AND DEVEINED (SAVE THOSE SHELLS FOR SHRIMP STOCK, TIGHTLY WRAP AND POP IN THE FREEZER FOR LATER USE)
4 TABLESPOONS OLIVE OIL
3 TABLESPOONS DRY WHITE ITALIAN WINE
4 THIN SLICED GARLIC CLOVES
1/2 CUP DRIED ITALIAN BREADCRUMBS
1/8 CUP FRESHLY GRATED PECORINO ROMANO
4 MINCED FRESH BASIL LEAVES
1/2 TSP SWEET PAPRIKA
1 STICK BUTTER, CUT INTO CUBES
PREHEAT your oven to 425 degrees F. Pat your shrimp dry then season with salt and black pepper. Combine the breadcrumbs, pecorino, salt, pepper to taste, paprika and basil together. Blend Well. In a square or round gratin dish, or smaller ones, add the olive oil to the bottom of the pan(s). Place the shrimp in tail side up. Scatter the garlic over the tops of the shrimp. Drizzle with olive oil. Add the wine. Then lightly pat the breadcrumbs on top of everything. Dot the top of the dish with a sprinkle of grated cheese, a little paprika, and evenly place the butter around. Into the oven for 10-12 minutes. I like to let it go for 6 minutes, then I rotate the pan and give it another 5-6 minutes or so, just till it’s bubbly and browned on to. Remove from the oven. While it’s bubbling squeeze fresh lemon juice over the top. The aroma will get you wild. It’s Amazing!! Let it sit for 2 minutes, then serve immediately with…..steamed rice, that’s my favorite accompaniment. A sauteed or steamed green vegetable. Bread to sop up the buttery shrimpy garlicky juices. Enjoy.
Often there’s something that “triggers” in a good way my cooking or blogging. These inspirations come from everywhere, including just scrolling through FaceBook. Today a FB friend posted his Polish Grandmother’s obituary. While I’m not Polish I was raised in a Polish neighborhood so all things Polish seem very familiar to me. Reading about this woman’s life and family brought up these “Polish” sentiments. Reminded me of a dish I first had at a Polish deli in Jersey City NJ’s Paulus Hook neighborhood. The dish is called KOTLETY POZARSKIE and it’s amazing. Ground/Chopped Chicken or Veal, sometimes Turkey is mixed with eggs, seasonings, then breaded and fried slowly in butter. Served as is. For a dinner one night I created a “sauce” thinking along Polish flavor lines and came up with a sour cream, Dijon mustard and fresh dill sauce. Really tasty. The genesis of this recipe is actually Russian but it became a popular dish in Polish cuisine. Take your cooking inspiration from the wide world around you, you’ll never get bored in the cooking department. I hope this inspiration is worthy of a Polish grandmother’s praise and memory.
Preheat your oven to 350 degrees F. In a large bowl beat 2 egg yolks, blend in the butter. Squeeze the milk out of the roll and mix with the eggs yolks and butter, beat the 2 egg whites till stiff and reserve. Blend the chicken with the yolks and bread mixture. Add the parsley, marjoram, salt and pepper to taste. When this is all blended gently add the stiff egg whites. Form into 2 1/2 inch oval patties. If too sticky to work with add a small amount of breadcrumbs. Not too much, just enough to make them easy to form. Chill in the fridge for 10 minutes. Now flour them , dip into beaten eggs, then into the breadcrumbs. Chill for 10 minutes. Using a heavy pan heat the butter and oil. When hot , remove the cutlets from the fridge and fry on medium heat for 5 minutes per side. Drain on paper towels. When done with all the cutlets place in an ovenproof dish and place them in the oven for 15 minutes. While they are baking, create a sauce by melting 2 tbs of butter in the pan over low heat, Then add the sour cream and whisk it into the butter, then the Dijon Mustard…whisk till smooth then add the dill , salt and pepper to taste. Remove the Kotlety from the oven and on a platter pour the sauce and arrange the Kotlety on top. Makes about 8 kotlety. What to serve with? Mashed or Boiled potatoes, steamed green peas or sauteed cabbage. HAPPY COOKING!!
ZUCCHINI!!! I call it a wonder vegetable because I can find a million ways for create a meal around them. In Italy they are known as ZUCCHINE, small squash…in America was spell it ZUCCHINI. Drives Italians nuts but it is what it is, I try to use both spellings so everyone is happy. Isn’t it better to sit a table happy than to be arguing? I think so to. This dish will keep everyone happy. Cooking historically is about what’s convenient and available. I have nice local zucchini I purchased this week from Holmdel NJ’s Dearborn Market ( https://dearbornmarket.com/ ) and have quite a bit of fresh Rosemary that I’m growing in my yard. The kids were home from college for the weekend and wanted Daddy’s Chicken cutlets (seriously, who doesn’t want chicken cutlets??) so I came up with this dish . I used a sprig of fresh rosemary, do not use dried. The taste pairs well with the onions and zucchini in the tomato and wine. It all works. Let’s get into your kitchen and make a pan of this!! BTW, I sauce it like an Italian in Italy sauces it. The pasta will take the whole pan of sauce, try it this way. It’s not a Sunday Sauce/Gravy kind of dish. Time to cook!!
1 14 oz box of Imported Italian Crushed Tomatoes (i used Cirio brand, the plain version not the flavored ones)
2 tbs. extra virgin OLIVE OIL
2 MEDIUM ZUCCHINI, RINSED AND DICED
1 ONION, DICED
1/4 TSP. PEPERONCINO
1 SPRIG FRESH ROSEMARY
1/8 CUP ITALIAN WHITE WINE
1 LB. MEDIUM SHELLS (CONCHIGLIE) IMPORTED FROM ITALY, COOKED JUST TILL AL DENTE
In a large dutch oven or high sided cast iron skillet heat the olive oil. Add the onions and zucchini and peperoncino. Season with salt…blend everything in the pan. Then cover and let cook on medium for 7 minutes. Carefully uncover and stir. Cover again for 5 more minutes. The zucchini and onions should be close to soft by now. Add the sprig of rosemary and deglaze the pan with wine. Cover again for 10 minutes. Uncover and add the tomatoes. Stir. Bring to a boil THEN reduce to a simmer and stir intermittently. Let this simmer for about 20 minutes. Remove the rosemary. Then add the al dente pasta shells to the sauce, make sure they are gently blended into the sauce and well coated. Let this cook for 2 minutes. Remove from the heat. Stir in about 1/8 cup of freshly grated Pecorino Romano. Let it sit for 5 minutes, then serve. That’s all folks. Enjoy this dish. Zucchini is love.
Never stop learning. Never stop looking for new ideas from traditional places. I’m always reading and learning about the World’s cuisines.. IT’S SO BIG how could you not? I’m terribly obsession (hence my on line name) with everything about food, especially Italian. One of the points I try politely to get across to people on line who follow me is that what was made in your family’s kitchens is never indicative of the entire scope of a country’s cuisine. Italian cuisine is no different. Case in point, ALLO SCARPARIELLO. Now here’s where Italian cuisine gets confusing, especially for ITalian Americans as we have our own nomenclature for certain dishes in both Italian and ITalianAmerican food traditions. SCARPARIELLO at its heart is a Napoletana word that means pertaining to a Shoemaker. In ItalianAmerica it’s a name given to a baked or sauteed and braised Chicken dish with wine, garlic, onion, peppers, onions, potatoes, sausage…any or all of those ingredient. There no “one” Chicken Scarpariello. In Italy Scarpariello is a sauce for Pasta that was created in Naples. Originally it was leftover Sunday Sauce that no longer had any meat in it as the week went on. To make a quick meal for the shoemakers they would cook pasta in the leftover sauce and then add a very generous amount of grated cheese to it compensating for the lack of meat. Another legend is that since so many of the Shoemaker’s customers were quite poor they would pay in Cheese instead of money. Are those great reasons to want to make this dish in your home? But I have more little info for you. As is the case in ITaly and NEVER argue with an ITalian about food, there are withiin the same region different stylesof Pasta Allo Scarpariello. How’s that? In Napoli it’s the basic…a sauce of Datterini or Cherry tomatoes melted down in olive oil or lard, garlic, peperoncino, the hot pasta is finished in the sauce along with a hefty amount of grated PARMIGIANO and PECORINO. After a little cooking time it’s served with lots of fresh basil around the plate. Go only about 1 hour and 1/4 East of Naples to the city of Benevento. There Pasta Allo Scarpariello has the addition of a little Cream at the end. Drive 45 minutes south from Napoli to the city of Salerno and you’ll find the same sauce as Naples but with fresh sausages, either whole or crumbled. This post will show you how to cook the one with Sausage from Salerno. I know you’re going to like this!! In Napoli Garlic goes in the sauce, for this Salerno version with Sausage, red onion is used.
PASTA ALLO SCARPARIELLO TIME: 1 HOUR SERVES:4
1 lb PASTA (THE TRADITIONAL SHAPES ARE PACCHERI, which i used, SPAGHETTI, BUCATINI, FUSILLI) COOKED AL DENTE ACCORDING TO THE PACKAGE
1 1/2 LBS CHERRY TOMATOES, SLICED
3 TBS EXTRA VIRGIN OLIVE OIL
3 FRESH SWEET FENNEL ITALIAN SAUSAGES, REMOVE THE MEAT FROM THE CASINGS
1 MEDIUM SLICED RED ONION
1/2 TBS PEPERONCINO
1/2 CUP OF MIXED GRATED PARMIGIANO AND PECORINO ROMANO CHEESE, EQUAL AMOUNTS OF BOTH MIXED TOGETHER.
6 BASIL LEAVES
In a large heavy pan heat 1 tbs. of the Extra Virgin Olive oil…(the most authentic recipes used the same amount of Lard for this). Then add the sausage meat, peperoncino and let this cook until the sausage is no longer red. Add the onion and when the pan is fragrant, add another tbs of olive oil and cook until the onions are soft. Add the tomatoes, pinch of salt, and toss the tomatoes in the sausage, onions, and olive oil. Then reduce to a simmer and COVER the pan. Let this cook for 15 minutes. The tomatoes should melt down into the sausage. While this is happening you will make the Paccheri or Pasta just till al dente. Drain reserving 2 tbs. of the starchy cooking water. Add the pasta to the pan of sauce and mix well. A drizzle of the remaining olive oil then the cheese. Quickly mix the cheese into the pasta and sauce and let this cook for 3 minutes. Remove from the heat…The cheese should make the surface of the pasta a little “creamy”. Now tear up all the basil over the top and serve. That’s it. A more “authentic” version would be to leave the sausage whole but the loose meat really flavors the sauce. ENJOY!!!