Category Archives: italian cuisine

SAUSAGE AND PEPPERS MEATBALLS, PARTY TIME FAVORITES

IMG_4685More meatballs…can one ever have too many meatball recipes?  Imagine a world where instead of eating the same meatballs at every cocktail party, you know….the frozen bag of balls added to a slow cooker with Ketchup and Grape Jelly….those ones or added to brown gravy..those ones too? Imagine if there were different meatballs..all the time. A world of so many meatball recipes and styles you could eat a different one every day of the year.  That’s my goal.  To give the home cook ideas to move out of the same old same old.  Ok, sounding harsh here maybe but not my intent.  Variety.  Mix it up.  Like getting new clothes or a hair cut.  Bringing a fresh idea to a food type that everyone loves especially at parties.  I created this meatball recipe for a party where they wanted sausage and peppers but didn’t want big  links, or the rolls, or slices, or the mess associated with eating Sausage and Peppers at a party.  An appetizer party where everything is small, compact and can be juggled with a drink in one hand and a small plate in the other. Thinking outside of the old box.  I thought…put all the components of the Sausage and Peppers and Onions dish into a meatball.  There.  Done.  Easy.  The chopping of the peppers and onion and the rolling of the balls might be the most work involved.  Not sloppy.  Compact.  East to handle AND DELICIOUS. Get the flavor of a serving of Sausage and Pepper in a small meatball.  Are you excited? I’m excited.  Let’s go into the kitchen together and get this party started!!

1 1/2 lbs. SWEET ITALIAN SAUSAGE MEAT (PREFERABLY WITH FENNEL) OUT OF ITS CASINGS

1 LARGE EGG. BEATEN

1/4 CUP PLAIN ITALIAN BREADCRUMBS

3 FINE DICED CUBANELLE (ITALIAN FRYING PEPPERS)

2 FINE DICED MEDIUM SIZE ONIONS

2 FINELY MINCED CLOVES OF GARLIC

2 TBS MINCED ITALIAN FLAT LEAF PARSLEY

2 TBS HEAVY CREAM

1/8 CUP GRATED PECORINO OR PARMIGIANO CHEESE

PINCH OF BLACK PEPPER

2 TBS  RED  ITALIAN WINE

OLIVE OIL

Add olive oil , about 2 tbs to a wide skillet and when the oil is heated add the onions and peppers.  You will need some patience here, this is not a quick saute’.  Instead your really “sweating” the peppers and onions to slowly soften them.  Season with just a small bit of salt.  Shake them a few times to prevent them from getting crisp or brown on one side.  When they are soft, about 10 minutes into it, add the garlic and let this cook for about 3 minutes.  Now add the wine. and let this cook until the wine is just about evaporated.  Move off the heat and let this mixture cool.  Pour the heavy cream over the breadcrumbs and let them hydrate.  Takes about 5 minutes.  Now add that to all the other ingredients (including the peppers and onions)  and gently blend well. Let this mixture sit for 20minutes covered in the fridge.  Now form into small balls and fry them on all sides for at least 10 minutes.  Break one open to make sure it’s cooked thru.  Makes about 25-30. Serve on toothpics, or pics on the side.  You can also use a longer pick and do a meatball and a small ball of mozzarella for a party platter.  Or you can freeze or refrigerate for use later.  They reheat wonderfully on a lightly oiled sheet pan.  Sausage and Peppers without the mess…serve a few in an Italian Roll..delicious!!  See folks, so many ways to cook a dish….be creative, have fun, Happy Cooking!!

 

 

Advertisements

BROCCOLI RABE AL FORNO (BAKED WITH BREADCRUMBS)

christmas2015 154BROCCOLI DI RABE aka BROCCOLI RABE, Rapini, Brucculi di Rape, Friarielli, Broccolini…a family of similar bitter broccoli greens loved by Southern Italian. On  Italy’s southern Eastern coast it’s Cima Di Rape…a type of Turnip Green, but they all have the same earthy, minerally, bitter and broccoli like undertone.  Some people are always asking, “How do you make them Less bitter?” Well, here’s my answer.  Use Spinach. If you don’t like that Southern Italian taste for Bitter things, this isn’t your vegetable but you can always make any broccoli rabe recipe with a host of the mild greens, especially in the winter.  Consider Swiss Chard, Escarole, Spinach, Mustard Greens (ok, maybe not, they have a nice bite to them too..but expand the greens you cook with. Not only are the very nutritious for you but they are generally dirt cheap.)  The key to this BROCCOLI RABE AL FORNO is getting the Rabe soft.  This is a BISCOTTO dish, meaning it’s cooked twice.  Once to soften rabe. Then again in a baking pan with the breadcrumb topping.  I promise you once you taste this you’ll be making it again and again.  Let me just point out that your kitchen repetoire should NEVER be “ONE” of any dish.  In my years of blogging and posting on Social Media the most common comment when I post a dish like this is  “that’s not how I make it”, or “I make it like my mom did” or “I didn’t know it could be made any other way”.  There is no “ONE” Broccoli Rape recipe.  There’s always the most popular, garlic, olive oil, peperoncino, maybe a piece of anchovy, ok, or not..simma down…salt and the rabe…finished with water, or wine, or stock then eaten as is or with sausage and cavatelli or orecchiette. Most foods enjoy a host of ways to make them.   I chop Broccoli Rabe into Minestrone, roll it in a stuffed bread, pair it with beans, use it to stuff rollatini (get the picture??) or BAKE IT AND LET’S DO IT NOW!! ANDIAMO ALLA CUCINA (off to the kitchen we go).

TIME: 2 HOURS               SERVES : 4

 

2 Fresh Heads of Broccoli Rabe, taking about 1 1/2 inches off the bottom, rinsing then drying between a few paper towels.

1/8 cup OLIVE OIL

8 GARLIC CLOVES, mince 3 of them. leaving 5 whole.

1 TSP. PEPERONCINO

1 ANCHOVY FILET (oh, you like them?  add 2, no? you don’t? add none)

KOSHER SALT

1/8 CUP WHITE WINE

4 TBS. TOASTED PLAIN BREADCRUMBS *in a hot dry pan, gently toast the breadcrumbs just until they START to turn color. They will go from untoasted to BURNT in a NY Minute, keep shaking the pan). Once they take on some color add them to a bowl.  When they’ve cooled off add 3 tbs. grated Pecorino Romano.  then drizzle with a little olive oil, pinch of salt, pinch of peperoncino or black pepper, your preference. Then reserve for later.

OPTIONAL: 1 TBS RAISINS SOAKED IN WHITE WINE….1 TBS TOASTED PIGNOLI

Pre heat oven to 400 degrees F. Oil a medium sized baking pan and lightly coat with some of the toasted breadcrumbs.

Chop the Broccoli rabe into `1 1/2 inch pieces.  This makes it easier to eat out of the baking dish.  In a large heavy skillet or pot, heat the olive oil and add the broccoli rabe and make sure you get all the oil mixed in with it.  Add the garlic (all of it, minced and whole), anchovy and peperoncino.  Cover the pan and let this cook for about 5 minutes. Carefully remove the cover and stir.  Season with salt.  Add the wine..Mix. Cover and let this cook on low for 10 minutes.  Remove the cover and let it cook until the liquid is evaporated. Turn the cook rabe into the baking dish and top with the toasted breadcrumbs. Drizzle with more olive oil.  Bake for 15 minutes or until the crumbs are toasty and browned.  Let is sit out of the oven for at least 5 minutes before serving.  It’s wonderful at room temperature.  It’s a great side dish to seafoods and grilled foods.  Perfect for a buffet table.  That’s another reason I like to chop the rabe smaller than you’d normally serve it.  Easy access, easy to eat.  Hopefully you’re going to add this to your recipe files.  I might just have to make this again today!! HAPPY COOKING!!!

 

PASTA ALLA NORCINA

 

OLYMPUS DIGITAL CAMERARich, Earthy, as tan and brown as an Umbrian landscape, I give you Pasta Alla Norcina.  Let me start
by telling you that this was again me playing “CHOPPED” with what was in my refrigerator.  The
entire recipe started with 2 fresh sausages and a container of unsauced leftover Cappellini.  Just  so
you know, Cappellini(Angel Hair)  is not the right pasta for this dish, so, there, now it’s out there and I can’t take it
back.  I will not apologize for this breach of the recipe contract only because the largest breach of
contract comes from not utilizing everything in your refrigerator.  I will give myself points for that one.
The refrigerator also had 1/2 pint of cremini mushrooms that needed my attention and 1/2 cup of
heavy cream that also was screaming to be used.  Everything came together when I remembered the
classic dish (sauce) from Umbria for pasta called NORCINA.  Norcia is a town in Umbria, most
famous for being the birthplace of the brother and sister duo, Benedict and Scholastica, who founded
the Benedictine order of Monks.  The other is the intense food culture which has pigs at it’s center.
So hallowed is the Pig in Norcia that the word NORCINERIA is given to butcher shops where the em-
phasis is on pork, especially sausages.  The other claim to fame are their truffles and mushrooms.
All of these factor heavily in their food ways and this sauce seems to be a real triumph of all those good
things.
Start with the sausage..unlike the Southern Italians, Umbrians do not use fennel in their sausage, just
pork, pork fat, red wine, salt and pepper.  Umbria by the way is a region in Central Italy.It’s sort of a bridge
between the tomato and olive oil South and the butter, cream and polenta filled North.   For Pasta alla
Norcina for 4-6 , you will need 4 links of Italian Sweet Sausage, without Fennel.
Slit the casings with a sharp knife and remove the meat.
In a large wide skillet, heat 2 tbs. of olive oil then add the crumbled sausage meat.    Dice a medium
sized onion and set aside.  Move the sausage around so it doesn’t only brown on one side.  After
10 minutes on medium heat, add the onions, and 3 fresh chopped sage leaves, and 1 tsp. fresh
chopped thyme.  The sausage already is seasoned with salt, so only add a little to season the onions.
Move the onions and sausage around the pan, add 1/2
tsp. of peperoncino and cook this for a good 7 minutes. Chop 6 Cremini or Porcini Mushrooms into
a fine dice and add that to the pan.  Let this saute’ for a good 5 minutes, make sure those mushrooms
are diced finely…or it will throw the cooking of the sauce of…Now add 1 thinly sliced clove of garlic…let
it get fragrant (i love saying that…because it does!!) about 2 minutes.  Now, add 1/2 cup of White Wine,
deglaze the pan all around so all the bits of meat on the bottom.  This is sometimes referred to as the
FOND (that really means the deglazed pan juices, but many use the term to denote the bits that are
caramelized on the bottom of the pan)..regardless of the technical term..it’s a boatload of immense
and deep flavor.  Through out those over salty boullion cubes…this is where you will get concentrated
flavor from.   Make sure you use your wooden spoon or spatula to pull those bits off the bottom and
turn the wine a nice brownish color.  Let the mixture cook on medium for at least another 5 minutes,
or until the onions turn soft and translucent.
Now pour the cream into the pan and stir it around.
Are you noticing that I’m not using any addi-
tional fat like butter, or thickeners like flour to create this cream sauce….??  How can you make such
kitchen magic you say?  Ha…I’m no magician, a full bodied natural product like Heavy Cream and slow
heat will perform that magic for you.  This “trick” I absolutely learned in Italy.  There was something
different in Italy with their cream sauces for pasta..and that something is ..it’s just cream.  Let this
simmer with eh sausage and mushroom mixture and in 20 minutes, it will have reduced considerably
and will have changed into a thick and deep colored sauce.

Now like SO many Italian and homecooking recipes, this Classic will have variations from cook to cook
or chef to chef or family to family.  I researched as much as I could on this sauce and these were the
ingredients that came up the most :  Umbrian sausage, onions, small bit of garlic, olive oil, Heavy Cream,
Parmigiano, mushrooms, wine, sage and/or thyme, a bit of hot dried chile pepper..Truffles showed up
very frequently, but since mushrooms did as well, and I had them I added the mushrooms to my dish…less
frequently, but still common to many recipes was anchovies, peas, parsley, pancetta.  I had some frozen
peas so I thought it would be a nice touch.  For those who are non-pea lovers, omitting this is not a mortal
sin. For those who like peas (I LOVE PEAS!) add 1/4 cup frozen peas into the sauce, just let it simmer for
another 5 minutes, then turn the sauce off.  That’s right..FLAVOR MELDING WILL NOW HAPPEN.  Push
the sauce to the back of the stove while you cook 1 lb. of Penne (most proper for the dish) or Cappellini
as I did here according to the package directions just till al dente (are you sick of me saying that yet? un-
fortunately, that’s too bad, it’s the way macaroni is meant to be eaten, you will not serve mush on my watch).

Isn’t that awesome?  We are
not done yet…drain the pasta and then add it to the pasta and on a low flame, for only about 3 minutes,
warm the pasta in the sauce.
Remove from the heat.  Stop, no eating yet.  Add 1/4 cup of freshly grated Parmigiano-Reggiano to this
masterpiece you just created.  Always add the cheese at the end, especially with a cream sauce.  Mix
well and let this sit for a few minutes so the cheese becomes part of the dish.
Time to eat..for 4-6.  A wonderful dish of pasta and meat for you and your family or friends.  Buon Appetito
from the Umbrian countryside…or New Jersey,

Add a little extra cheese when serving if you like…I like..

STUFFED MUSSELS….COZZE GRATINATE…

flakytart 001MUSSELS!!!!  Inexpensive and Delicious Mussels are a way of life here on the Eastern Seaboard.  I live in an area where they are literally scattered all over the beaches so we grew up eating them, pulling them off of the seaside rocks and pilings, or buying them in all the seafood markets and supermarkets.  Fresh live Mussels are very available.  Oh yes, there’s also the frozen ones sold but there’s nothing like eating one that was live only moments before you are eating it.  They are salty…they taste like the ocean….and they come in different sizes.  My preference?  Thanks for asking.  SMALL. Tiny is tastier.  The meat is sweet and in two bites you’re done.  For this recipe look for the Black Mussels in the net, usually on a pile of ice.  They are live.  They are probably from Prince Edward Island or somewhere else in the North Atlantic.  Today’s mussels are cultivated in the wild or wild caught.  Wild Caught need some additional cleaning, the cultivated not so much. There are also larger black ones or the New Zealand Green ones (like at the Chinese buffet restaurants).  I can’t.  Too big.  That’s alot of mussel you’re trying to chew, no thanks. BUT, i’m putting that out there because YOU may want to make this recipe with the large mussel.  Hmmm., to each their own, but i’ve never stuffed the larger ones so I’m not sure of the cooking time on them.   COZZE GRATINATE is Italian  for Mussels stuffed with Breadcrumbs and baked or cooked under a broiler.  Like baked Clams Oreganata, same dealio.  A few years ago in my home kitchen i was tooling around with my usual Mussels Oreganata and decided I want to stuff these mussels differently than I stuff my clams. That’s how it happens.  You find a new recipe..or you use your food knowledge to come up with something new.  Now I didn’t invent the Stuffed mussel but this is my own version of the stuffing.  It’s quite orange in color.  I add San Marzano tomatoes that get pureed then added to the stuffing mix.  You’ll love it.  Let’s make Stuffed Mussels!!

SERVES : 4-6           TIME: about 1 hour

1 1/2 CUPS COARSE ITALIAN BREADCRUMBS

2 FINELY MINCED GARLIC CLOVES

2 TBS FINELY MINCED ITALIAN FLAT LEAF PARSLEY

3 TBS PECORINO ROMANO

1/2 TSP. PEPERONCINO

PINCH OF SALT

PINCH OF OREGANO

3 TBS PUREED SAN MARZANO TOMATOES or ITALIAN PLUM TOMATOES

2 TBS EXTRA VIRGIN OLIVE OIL

 

For the Breadcrumbs…Saute’ the garlic in 1 tbs of Extra Virgin Olive Oil. Add the Breadcrumbs and toast this for about 2 minutes, then Add the tomato, cook for 2 minutes longer and place in a bowl.  Add all the rest of the ingredients and mix well.  Reserve for stuffing the mussels.

 

2 lbS. CLEANED ATLANTIC BLUE MUSSELS, LIKE PEI MUSSELS, SCRUBBED AND DEBEARDED

2 TBS. WHITE WINE

2 TBS OLIVE OIL

1 GARLIC CLOVE, SLiGHTLY BRUISED

Pre heat oven to 475 degrees. Place mussels in a wide pan.  Add the olive oil and white wine, and the garlic clove.  When the steam starts to come up from the pan gently add the cleaned mussels and cover the pan, shaking it  gently every few minutes.  Check to see if the mussels are starting to open.. When they are just starting to open up remove them from the pan and take off the empty side from the shell.  Arrange the mussels in a baking pan.   Drizzle the juice from the mussels in the pan over the mussels on a 1/2 shell. Then top each mussel with the Breadcrumb and tomato mixture.  Place into the oven and bake for 10 minutes or until they look toasty on top.  Remove from the oven and let sit for 5 minutes before serving.  They are just fantastic!!!!

 

ITALIAN STUFFED CABBAGE…FOR THE COOLER MONTHS…INVOLTINI DI VERZA

0001When you hear STUFFED CABBAGE you think of cuisines like various Middle Eastern, Polish, Ukranian,Hungarian, Turkish, Romanian, Czech, Greek but never Italian.  Many people thing cabbage is not vegetable used in Italy.  Oh there are many cabbage dishes up and down the boot.  Savoy Cabbage is a milder and thinner leaved type of cabbage.  There’s less of that “cabbagey” sulphuric stench to it.  I don’t mind the strong smell, I love cabbage, any way, any cuisine, from Germany to Korea it’s a vegetable that’s help keep the world from starvation and yes even from disease. Cabbage is loaded in Vitamin C.  Have I made you a convert yet?  What if you were to stuff a Savoy Cabbage leaf with a southern Italian meatball flavored filling adding rice to the mix and then baking them all in your usual Marinara?  Are we good now?  Good.  I grew up in a Polish section of Staten Island NYC and Stuffed Cabbage was verrrrry popular. Delicious.  Even as a kid I loved it.  My Mom turned that Polish Golumbki into an ItalianAmerican pan of deliciousness.  The filling was ground beef and pork, rice, and then the usual meatball suspects, garlic, breadcrumbs, lots of pecorino, black pepper, salt, parsley and an egg.  As I began to cook more often I started taking Mom’s recipes as a base, some by memory alone, and the adding or subtracting to them.  Over the years I’ve played with this, with different meats, cheeses, herbs, sauces and i finally came back to only slightly changing Mom’s.  The cheese I use in this is Provolone..It’s bold taste really works well with the meat and cabbage.  Whenever I make some adaptations to what Mom made I will always stay within her flavor profiles.  She knew how to cook.  So let’s make some INVOLTINI DI VERZA…stuffed Italian Cabbage Rolls.  Tis the season, cabbage tastes best in the cool/cold weather months.

SERVINGS: 4                                   TIME:  2 1/2 HOURS

1 LARGE HEAD OF SAVOY CABBAGE, bottom core taken out

1 1/4 lb mixed ground Chuck and ground Pork

1 cup cooked long grain rice, cooled

1/2 cup plain Italian Breadcrumbs moistened with 2 tbs heavy cream or water or milk

1/2 cup fine dice PROVOLONE

3 finely minced CLOVES OF GARLIC

3 TBS FINELY MINCED ITALIAN FLAT LEAF PARSLEY

1/2 TSP OREGANO

1/2 TEASPOON KOSHER OR SEA SALT

1 TBS FRESH GROUND BLACK PEPPER

2 EGGS, BEATEN

2 TBS WHITE ITALIAN WINE

2 1/2 CUPS MARINARA SAUCE

3 TBS PARMIGIANO REGGIANO GRATED

OLIVE OIL

Preheat your oven to 380 degrees F.  Bring 5 quarts of water to a boil. salt the water.  Gently place the cabbage head into the water and cook for 15 minutes.  Drain.  Rinse with cold water.  Remove 14-16 leaves from the cabbage head and lay them out on paper or kitchen towels.  While they are cooling make the filling.  In a large mixing bowl add the eggs then all the ingredients  except the meat and the sauce.  Blend well then add the meat and blend with your hands until it’s the consistency of a meatloaf or meatball mixture. Now get your baking pan ready.  Drizzle the bottom of the pan with some olive oil, then a layer of the marinara, maybe 1/2 inch. READY TO ROLL!!! Using about a handfull of the meat place it at the bottom of one of the leaves. Fold the side in and then roll it up placing it SEAM SIDE DOWN into the sauced pan. You may need more meat or less, don’t over or understuff. And here’s something that many recipes never tell you.  I’m not giving you an EXACT measurement for the meat filling ? Why?  No, not because I’m’ being a jerk.  LOL…Because that head of cabbage yields different sized leaves. The magic of Nature!! You may need more, you may need less.  Get a feel for what you are cooking organically and not just using exact measurements.  You’ll be alot less stressed too!!  Once you’ve filled the pan with the rolls cover with a layer of sauce and a drizzle of olive oil, pinch of salt, pinch of pepper.  Tightly cover with foil and into the oven they go for 50 minutes.  Uncover, test for tenderness….if not ready, cover and bake an additional 10 minutes but you should be good to go at this point.  So uncover and sprinkle the grated cheese over the top.  Bake uncovered for an additional 15 minutes.  DONE!!  Oh this is another dish that is much better tomorrow than it is today.  If you can wait,  serve this the day after you make it.  It’s MUCH tastier.

Making these dishes for me is like cooking with Mom in her kitchen.  When I’m done I look up at her picture and smile.  Thanks Mom, you taught me well!!

 

 

 

STUFFED PEPPERS WITH SWEET SAUSAGE STUFFING, PEPERONI IMBOTTITI CON SALSICCE

00000 Let me introduce you to one of my many styles of making STUFFED PEPPERS.  This version uses Italian Frying Peppers also known as CUBANELLES.  They are a sweet variety that when cooked are even more flavorful I think than a cooked Bell Pepper.  When possible these are the pepper I use for my Sausage and Peppers and Onions because of their intense taste.  The stuffing is a mix of Sweet Italian Fennel Sausage, toasted and olive “oiled” breadcrumbs, Parsley, diced Cured Black olives, capers, garlic, and Provolone plus a bit of tomato paste to add some dramatic color.  One point I try to make when people speak to me about their cooking is to be creative and open minded.  There is no one “stuffed pepper” recipe.  All these stuffed vegetable dishes most likely were created by a thrifty or impoverished home cook who needed to stretch what they had in front of them to feed a family. When cooking regionally you can come up with dishes that evoke an area by using ingredients that are common to that region’s cuisine. I’m dipping into my favorite region of Italy with these “PEPERONI IMBOTTITI” (stuffed peppers) and that region is Napoli, the city of Naples and its surrounding towns.  Sweet Fennel Sausage, peppers, capers, breadcrumbs, tomato, cured black olives, Provola…even stuffed vegetables…they all are part of the Napoletana kitchen.  My Mom made a few versions of Stuffed Peppers, some I still make, some I’ve created from my years of cooking, traveling and researching food.  I’ve never met a stuffed pepper I didn’t like so let me introduce you to this one….PEPERONI IMBOTTITI CON SALSICCE, Peppers Stuffed with Sausage.

MAKES 8                                               TIME: 1 hour 15 minutes

10 CUBANELLE PEPPERS, TOPS OFF, GENTLY REMOVE RIBS AND SEED FROM INSIDE

4 SWEET ITALIAN SAUSAGE LINKS (WITH FENNEL) OUT OF THEIR CASINGS

2 SLICED CLOVES OF GARLIC

1 1/4 CUPS OF TOASTED ITALIAN BREADCRUMBS

1/2 CUP GRATED PROVOLONE

2 TBS CHOPPED ITALIAN PARSLEY

1/2 TSP OREGANO

2 TBS TOMATO PASTE

2 TBS WHITE WINE, plus 2 TBS FOR COOKING

5 BLACK OIL CURED OLIVES, PITTED AND FINELY CHOPPED

1 TSP CAPERS

1 TBS EXTRA VIRGIN OLIVE OIL, plus 2 TBS for cooking

SALT, PEPERONCINO to taste

 

In a large skillet, heat 1 tbs of the Olive Oil till it’s medium hot, then add the loose sausage meat.  With a wooden spoon break up the sausage as it’s cooking and move it around the pan from time to time.  When the sausage is nicely browned, add the garlic and cook for 5 minutes.  Now add 2 tbs of White Wine.  Let this simmer for 5 minutes.  In the meantime add 1 tbs of the Extra Virgin Olive Oil to the breadcrumbs and mix it well. then add the Provolone to this mix.  Let the sausage cool down for 10 minutes, then in a large bowl mix all the ingredients except the peppers together. Taste for seasoning.  Now gently stuff them into the peppers.  Don’t overstuff, they tear easily.  Preheat your oven to 375 degrees.  Add some olive oil and wine to a baking dish.  Lay the peppers into the dish/pan and cover with foil.  Bake for 1/2 hour.  Remove from oven and open the foil (away from your face!!) and gently turn the peppers over. Close the foil and bake for 15 minutes longer.  Then remove the foil and bake for 10 minutes.  Done.  They should be tender and loaded with flavor.  Garnish the peppers with chopped parsley.  Serve with Italian bread to sop up those pan juices and enjoy the peppers.  The peppers are amazing the next day. They also taste their best at room temperature.  Perfect for an antipasto table.

A taste of my home cooking in your home kitchen.  A little bit of Napoli as well.  Happy Cooking!!

 

TORTELLINI DELLA NONNA, my wife’s version..with Prosciutto Cotto, Peas, Cream, and Parmigiano-Reggiano

dellanonna 006Things go in and out of fashion in all facets of human life.  Music, Clothing, Styles, FOOD, etc.  Some dishes have a white hot flash in the pan #hashtagged Social Media celebrity status life for a few months, years, decades while others are looked back on with a scratch of the head or maybe a sentimental hug.  Where do I place this dish that was one of the most popular ItalianAmerican restaurant dishes in the late 70’s-early 80’s?  TORTELLINI DELLA NONNA.  That era boasted a sauce called DELLA NONNA, which in true Italian fashion can point to 1000 things at the same time.  None of which are even closely related but the name is a term of endearment given by a cook to a dish when it evokes feelings of one’s Nonna, or Grandmother.  The French term many dishes “Gran Mere” in the same way.  Something your Grandmother made, or close to it, however in my case, My Grandmothers were both in Italy (one in Avellino and one in Sicily).  There was no cream saucy pasta being made in their kitchens.  That was restaurant food or the food of Central and Northern Italy.  To them, those regions were the same as saying “Austria,  Norway, or the North Pole”.  dellanonna 006  Even the use of Tortellini was unheard of in my family’s kitchens.  This was a pasta introduced to the ItalianAmericans of southern Italian ancestry via the American Italian restaurant.  Without those “Northern Italian” restaurants introducing these foods and dishes from Italy’s Central and Northern regions unless we travelled there, we’d be unaware of the complete treasures of the full Italian landscape.  So much food, So little time!!  During those years I mentioned one could order these dishes and recipes would be posted in magazines and in cookbooks or written down on a napkin by a cook in a restaurant to diners interested in making the dish at home.  I’m not sure when or how my wife Debi got this recipe.  Did I give it to her?  I can’t take credit for that. She’s not sure but maybe one day we’ll both remember.  She loved the dish, although prefers it with Cappellini.  Me?  I prefer it with Tortellini.  I feel it just married best with that. She enjoys Cappellini with everything.  After 42 years with her I’m not going to change her pasta eating habits no matter how hard I’ve tried. 00 There she is, our little Della Nonna Sauce maker with our two daughters. So consider this recipe a compromise, like any good marriage.  Her sauce with my pasta choice.   I hope you love her recipe for Della Nonna Sauce as much as I love her….and her sauce.

Time: about 1 hour              Serves: 4

 

1 lb. Cheese or Cheese and Spinach Tortellini

2 1/2 TBS. UNSALTED BUTTER

8 OZ. PROSCIUTTO COTTO (COOKED SLICING HAM), DICED SMALL

1 LARGE FINELY DICED SHALLOT

1/8  CUP VERMOUTH

1 1/2 CUPS HEAVY CREAM, ORGANIC WOULD BE OPTIMAL

1 CUP FROZEN PEAS

3 FRESH BASIL LEAVES

KOSHER SALT,  FRESH GROUND BLACK PEPPER

3/4  CUP GRATED PARMIGIANO-REGGIANO OR ASIAGO, GRATE IT FINELY

EXTRA PARMIGIANO/ASIAGO FOR TOPPING

1 LB. TORTELLINI OR TORTELLONI FILLED WITH SPINACH AND RICOTTA OR PROSCIUTTO, COOK TILL AL DENTE.

 

Start with melting the butter in a wide high sided heavy pan/skillet.  Add the shallots and season with some salt and pepper.  Do not let them brown, takes about 2 minutes.  Now add the ham and cook for about 3 minutes, moving the meat around in the pan.  Add the wine and let this cook for 5 minutes.  Now add the heavy cream and gently stir until all is mixed. Add a few basil leaves and the peas.

Let this simmer for 20 minutes stirring frequently.  The sauce “transitions” from a loose liquid into a thicker liquid.   KEEP STIRRING!!  Now add the tortellini and coat well.  Add the grated Parmigiano and blend it into the pasta.  Taste.  If it needs more seasoning, add more cheese, or more salt (never both) and a nice grinding of the pepper.  Blend.  dellanonna 005How does that look?????  And it tastes even better.  Now here’s my style of saucing this pasta, there will not be a pool of sauce in the bottom of the bowl.  I make this like these pastas are made in Italy.  With a wonderful coating of the sauce on the pasta, not enough for the pasta to go swimming.  If you like more “sauce” in your bowl, increase the Heavy cream to 2 full cups.  So if you want my wife to cook for you, this is basically her recipe with a few of my notes thrown in.  Make no mistake, I’m the daily cook in the house, she had zero interest in cooking. Which is another reason why we are together for so long, the kitchen is mine. LOL. When she does decide to cook I enjoy my plate of Tortellini and she enjoys her Angel Hair.  All the ingredients in this dish work well together, like any good marriage.  Happy Cooking.