Category Archives: LEMON

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Vermouth is a flavorful and interesting type of fortified wine originally made with “WORMWOOD” which in French translates to VERMOUTH. 165994_3211681293308_1441686714_n-1 In Piedmont in Northern Italy various distilleries began to sprout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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CHICKEN SCAMPI STYLE

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CHICKEN SCAMPI STYLE BY A FOOD OBSESSION

One of the most delicious recipe styles is “SCAMPI STYLE”.  Generally it means a saute’ of Shrimp but the style can also be used on other seafood and poultry.  Chicken has that amazing ability to retain it’s distinctive poultry flavor yet take on all the flavors you’re cooking it with.  Versatile is the word! Garlic, Olive Oil, a bit of Butter, Wine, Lemon, and Parsley are the typical ingredients in the “sauce” that is created for Shrimp Scampi. Just replace the Shrimp with Chicken, in this case cut pieces of Boneless Chicken Breast.  OK, let A FOOD OBSESSION voice his very opinionated OPINION on white meat chicken.  It’s delicious when you are using good chicken (I use Organic chicken) and when you season it well and don’t overcook it.  Oh I like thigh meat and bone in thigh pieces for various Chicken Dishes as they will perform better in certain recipes than White meat, especially off the bone.  This is a showcase recipe for the unjustly maligned Boneless breast.  Sorry, you’re not getting FOODIE points from me if you bash white meat chicken..lol. Everything has it’s place.  By the way, I once tried this preparation with boneless thighs.  There’s a reason why THEY aren’t in the picture above.  Key to any dish being its best is the quality of the underlying ingredients.  Use that rule and your dishes will excel!!  Now talking to one of my inner food circle friends, he thought this dish sounded a bit like his idea of Lemon Chicken.  I make Lemon Chicken about 1000 ways as does everyone else, it’s one of those recipes that’s just a name of any recipe of chicken and lemons.  I’m pretty much keeping to the Scampi style here so I gave this that name.  Now there are some Chicken Scampi recipes on the WEB that simply have nothing to do with the agreed on recipe or method of SCAMPI STYLE.  Sauteed Peppers and Onions in the mix do not a Scampi make.  Call me closed minded but that would be Chicken with Peppers, Onions, Garlic, Wine, etc.  Next order of Shrimp Scampi you get, check to see if it comes loaded down with peppers and onions (hello, sometimes restaurants do that just to bulk up a dish…so, just putting that out there).  Don’t confuse my recipe with the one that comes from that ItalianAmerican chain restaurant…just saying.  What would you serve it with?  As much as I love Pasta this dish LOVES Rice or oven roasted potatoes.  Those would be my choices, you like the Pasta? use the Pasta. Quinoa, CousCous..Israel CousCous..all go nicely too.  The choice is yours…now let’s cook!

TIME: 1 hour   SERVES: 4

Ingredients:

4 Boneless, Skinless Chicken Breasts cut into 3 pieces and lightly pounded
1 CUP Seasoned  All Purpose Flour (Seasoned With Salt, Pepper, Granulated Garlic)
4 Tablespoons  EXTRA VIRGIN Olive Oil
3 Cloves Garlic, SLICED THIN or MINCED
1 Cup White Wine
Juice From 1 Lemon,  5 thin lemon slices, for garnish.
1 Cup  ORGANIC LOW SODIUM Chicken Broth, preferably homemade
1/2 Cup Chopped Fresh ITALIAN FLAT LEAF Parsley, plus some sprigs for garnish
Kosher Salt , Fresh Ground Black Pepper

SPLURGE HERE:  3 TBS. of EUROPEAN BUTTER, UNSALTED for finishing the sauce.  (no interest in the Euro-Butter?  ok, any unsalted butter will do. But that EuroButter….)

This recipe works best with pounding the chicken pieces.  Pound them to about 1/4 inch, no thicker.  Dredge them in the seasoned flour and shake off the excess.  AFO NOTE: why are we flouring them?  creates a moister chicken at the end of the saute’, helps create some body for the pan sauce without making it “thick”.  In a wide pan, add the olive oil and heat. Saute’ the chicken for about 4 minutes per side, till golden.chicscampi 025

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chicken dredged, going into the heated olive oil and browning for 8 minutes.

Remove the chicken which you’ve cooked in batches  ( AFO NOTE: crowding creates cooking chaos!!! the oil will drop in temp, the touching of the chicken will create steam pockets and there will be no browning.  Are you in a race?  OK, good, take your time cooking.  That’s what makes a dish..attention paid to all the details!!!) to a bowl or platter and tent with foil.

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That’s what the chicken should look like after it’s been sauteed.

Deglaze the pan with a little of the White Wine and pour it over the chicken.  Now add 2 tbs. of ExtraVirgin Olive oil to the pan and when it’s heated add the garlic and saute’ just till fragrant, only takes about 1 minute.chicscampi 020 To this add the wine and the broth, pinch of salt, and when reduced by 1/4 add the chicken back to the pan. Bring this to a boil then IMMEDIATELY reduce to a simmer.  Let this cook for only about 4 minutes then add the Lemon juice and the parsley.  Mix.  The move the chicken to the sides of the pan giving you a small area in the center to melt in the butter. As soon as it’s melted (takes only seconds) make sure it’s incorporated into the whole pan and all the chicken is coated.  Remove from the heat. Gently mix in the parsley and season to taste with the salt and pepper.

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how good does that? look..oh, wait..it’s going to look even better!!

Serve immediately.  AFO NOTE:  if you over heat the butter, it separates immediately and doesn’t thicken your sauce. Make sure you don’t over heat it!

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I told you it would look even better.  Thin lemon slices and parsley garnish this dish.

Enjoy your CHICKEN SCAMPI STYLE…btw, always test the chicken for it being fully cooked by slicing into a piece, it should be easy to slice into, the juices should run clear.

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and there’s the money shot..all dressed up and somewhere to go…into your mouth!! That’s the Chicken Scampi served over Rice and Broccoli Rabe, with a side of Zucchini Marinara.

 

WHEN “FUSION” IDEAS MAKE SENSE, SPAGHETTI WITH ALMOND OREGANO PESTO WITH LEMON AND FETA

003  FUSION CUISINE, for this home cook those words make me shudder.  Truth is I’m very closed minded about 95% of anything termed FUSION. They say good cooks need to have an open mind but let me explain myself here, and btw, my opinion is only …my opinion.  Even if I’m 100% right..LOL.  I believe Lidia Bastianich best said this, and I paraphrase..that food tastes best when the ingredients come from the same place.  Fusion when using that guideline can be a good thing.  The current craze in many 3d generation Italian American restaurants is the Sausage and Broccoli Rabe EGG ROLL.   Again, just my opinion, no thank you.  Chinese and Italian cooking have zero in common with each other on every level except they share the same regional philosophy of using great ingredients and they take great pride in their cuisines and their food culture.  I’ll enjoy the broccoli rabe and sausage filling inside of a fried calzone. That makes sense for me.  So…using that line of thinking..countries with different cuisines but sharing a general type of produce, weather, seafood, meats, etc..THOSE cuisines seem to be candidates for a fusion of sorts.  Let’s take the Mediterranean region rich in Olive Oil, Olives, similar seafoods, cheeses, produce, wines, herbs, fruits,nuts…with varying degrees many dishes are all decended from or related to other cuisines in the region.  Religious and local customs have created many of the subtle or not so subtle differences but whether it is Southern or Southeastern French, Corsican, Moroccan, Sicilian, Maltese, Tunisian, Israeli, Turkish, Greek, Croatian, Italian, Dalmatian, Cypriot, Lebanese..well you get the idea…there’s a common thread in the region’s cuisine which then allows for lack of a better term, some “fusion”.  When the cuisines are unrelated fusion, for me, is disastrous.

Fresh herbs are part of the Summer season so…here’s a fusion of Greek and Italian ideas in a wonderfully bright and satisfying pasta dish…SPAGHETTI WITH ALMOND OREGANO PESTO with FETA AND LEMON.    Let’s cook!!!

SERVES:  4-6                       TIME: 1/2 hour

1 lb IMPORTED ITALIAN SPAGHETTI (or other long pasta) cooked al dente according to package directions

1/2 CUP FRESH OREGANO LEAVES, packed well..no stems, make sure leaves are gently cleaned

1 TBS. DRIED OREGANO

1/8 CUP FRESH CHOPPED ITALIAN FLAT LEAF PARSLEY

1/4 CUP TOASTED UNSALTED ALMONDS

1/8 CUP GRATED PARMIGIANO REGGIANO

3 ROUGH CHOPPED PEELED GARLIC CLOVES

JUICE OF ONE LEMON

1 TSP. LEMON ZEST

1/4 CUP OF GOOD EXTRA VIRGIN OLIVE OIL

1/3 CUP OF GOOD QUALITY FETA CHEESE, CRUMBLED OR DICED, IMPORTED GREEK WOULD BE BEST

KOSHER SALT

FRESH GROUND BLACK PEPPER

Using a food processor, add the herbs, lemon juice and zest, garlic, and almonds.  Pulse until they are all crushed.  DON’T over pulse.  Next, slowly add the Olive Oil in stream while the blade is processing.  It should look like a pesto now, nice and smooth.  Now add the feta, reserving a little for garnish, and gently pulse until is somewhat blended in.  TASTE, based on what you think, add salt if necessary to taste and add about 1/4 tsp fresh ground black pepper.  Gently pulse. NOW..leave it out at room temperature for 20 minutes.

Cook the pasta according to the package directions in well salted water and only till AL DENTE. Drain. At that point, pour the pesto over the pasta a gently blend well. Top with some Feta and fresh sprigs of Oregano, even a little squeeze of lemon would be nice. Done..  Enjoy.

So here’s some sidebars…never cook pesto. ever.  If pesto is off colored it means it’s old or was cooked..make your own.  Herbs are one of the cheapest foods out there in the summer unless you are growing your own, even better.  The Consistency of the pesto even with the most exact and tested recipes can vary. If you find the pesto is too thick as more Olive Oil and Lemon juice to get to the consistency you are looking for.  Don’t over do the oil though as it will separated out from the mixture and it will get “oily”.  Mint (fresh) is an alternative to the grassy green flavor of the Parsley.  Feel free to use!  Fresh Thyme is another herb to use but it’s quite strong so don’t use too much of that.

Enjoy this sunny dish from my kitchen to yours!!

 

SHRIMP SCAMPI, MY VERSION OF THIS ITALIAN AMERICAN CLASSIC

scampi 022 I hope that picture caught your attention.  I made this dish and looking at it  I’m thinking, boy, would I like to make that dish!!   It’s the colors, it’s the SHRIMP, it’s the total package.  The dish known as SHRIMP SCAMPI is almost a universal favorite because it contains so many flavors that we love.  Well here comes my lecture, you’re not going to get my recipe without me pontificating about the dish.  Sit down, get a nice glass of wine, espresso, coffee, tea, for other drink and let’s talk SCAMPI.  First lesson of the post is that what you are looking at and probably call “Scampi” is an Italian-American creation that is correctly called SHRIMP SCAMPI, hence the title of the blog.  Why is it not just SCAMPI?? GLAD YOU ASKED! This is a SCAMPI:scampi 004 Aren’t they gorgeous?  That’s a crustacean called NEPHROPS NORVEGICUS. Say that three times.  Translated it’s the NORWEGIAN LOBSTER, or most commonly called LANGOUSTINE.  It also goes by the lively name DUBLIN BAY PRAWN and possibly a host of others. It’s a slender creature win long pincers that unfortunately does not inhabit the waters of the United States.  Very unfortunate.  This is my favorite food..on earth.  How sad for me.  Let’s move on.  In Italy this crustacean is called LO SCAMPO or GLI SCAMPI.  You’re practically fluent now!  The North Atlantic and the Mediterranean are Scampi grounds.  In Italy the most common way to prepare  SCAMPI is split, then grilled with Olive Oil, parsley, and lemon.  Simple!! Did I tell you I recently found some Scamp here in the U.S. and cooked up 6 of them? Here’s the proof:scampi 016And that’s what they look like.  The bodies resemble a large Shrimp (oxymoron aside) and the immigrants to the U.S. from Italy recreated this dish and transformed it, using the available shrimp here into a dish that now took on some of those Italian traits all pressed together to create the Olive Oil, Shrimp, Lemon, Wine or Vermouth, Parsley and Garlic dish we call SHRIMP SCAMPI!  Ok, class is over, there will be a quiz tomorrow before you’ve had your first latte.  I hope that was interesting but what’s even more interesting will be cooking and eating Shrimp Scampi so let’s get cooking!!

PREP AND COOKING TIME: 1/2 hour              SERVES: 4

1 1/2 LB JUMBO SHRIMP, PEELED AND DEVIENED (stop right here..did you throw those shrimp shells out?  really?  Do you like the taste of a rich shrimp bisque?  That flavor comes not from the meat of the shrimp, but from a stock that is a reduction of the shells.  The flavor in the shells is just amazing.  You can either make your stock while you are cooking the shrimp, or freeze them in a tightly closed bag for about 1 month. Then use them when you get a nice amount and make a stock similar to how you would make a chicken stock.  Don’t waste anything!!  All those flavors that a good chef/cook will wow you with are derived many times from what’s considered garbage)

1/4 cup OLIVE OIL

2 TBS. UNSALTED BUTTER

4 SLICED CLOVES OF GARLIC

1/8 CUP WHITE WINE OR VERMOUTH

KOSHER SALT

PINCH OF FRESH GROUND BLACK PEPPER

2 TBS. FINELY MINCED ITALIAN FLAT LEAF PARSLEY

JUICE OF ONE LEMONscampi 019

In a wide skillet heat 1/2 the oil and 1/2 the garlic, pinch of salt. Saute’ for only under a minute, then add the shrimp.  Saute’ for a few minutes on each side then remove them and the pan contents to a platter and lightly cover with foil.  Now add the rest of the oil, the garlic, when you smell that garlic…add the wine and bring to a boil then to a simmer.  Let this cook for 2 minutes, then add the shrimp back in and coat well with the pan juices.  Cook for 3 minutes.  Remove from heat.  Add the parsley, the lemon juice, pinch of salt, black pepper and the butter.  scampi 021 Now be a good cook and taste one of the shrimp…(how will you know if it tastes right??)..if they are done, they are ready to serve.. If you need more seasoning..go with more lemon juice before you add salt, or just a pinch.  Now serve on their own, with rice, with pasta.  This is a clean crisp presentation.  Some recipes call for the kitchen sink to be added as well (in the 60’s they added Worchestershire Sauce..i’m pretty sure that those Italian scampi weren’t swimming in Worchestershire Sauce…so…no thanks to that in my Scampi Style Shrimp!!).

The butter is a finisher…a closer if you will..it adds a little flavor, but it pulls the dish together as opposed to cooking this in a butter “sauce”..where butter is the main fat in the sauce.  and the Lemon and parsley are last too because they add tons of flavor to it, fresh flavor.  If you add those ingredients early on..they sort of get lost in the end product.scampi 018  US WILD CAUGHT SHRIMP..a  product we can be proud of and really the best type to use for your cooking and eating.  Hopefully you can find some near you to create this dish!!

 

 

CHICKEN SCALOPPINE WITH LEMON AND SPINACH

008 America’s most popular “meat” is Chicken, I know, it’s poultry not meat.  I just hate the proper culinary term for those types of foods, “PROTEINS”…it sounds so…sterile.  I chose to keep a very clean kitchen but not refer to it in laboratory terms.  So what about SCALOPPINE?  Did you spellcheck me?  Are you saying it’s SCALLOPINI? Well, we are both right..SCALLOPINI is the English spelling of the Italian word SCALOPPINE. And a Scaloppine is not a dish with a prescribed recipe, it’s a word that refers to how a particular piece of meat is cut.  Definied, it’s a thinly sliced piece of Veal, Beef, Pork or Chicken.  If you were in Italy most likely you would find Veal most often, but today’s Italy serves lots of Turkey scaloppine as well.  Chicken’s popularity is a very American tradition. Don’t get into the “which is best” because that is completely based on what YOU like best.  My preference is Veal, but Chicken is so versatile and well loved that I’m going to give you a recipe that’s full of flavor and the chicken cutlets work well with it.  The family wanted pasta with this, not me.  I used Farfalle, went nicely with it, but I prefer entrees like this paired with potatoes. Olive Oil Roasted Potatoes with salt, pepper, garlic, and fresh Rosemary.  So there are you choices…let the cooking games begin!

SERVES: 4                                         TIME: 1 1/2  HOURS
1 LEMON, JUICED AND SEEDED
4 THINLY POUNDED (NO THICKER THAN 1/4 INCH) CHICKEN CUTLETS
KOSHER SALT, FRESH GROUND BLACKPEPPER
1/2 CUP SIFTED FLOUR
5 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 TABLESPOON UNSALTED BUTTER
2 GARLIC CLOVES, SLICED
1 TSP. FINELY MINCED FRESH ROSEMARY—-NOT DRIED
1 TSP. FINELY MINCED FRESH ITALIAN FLAT LEAF PARSLEY
1/4 CUP VERMOUTH OR WHITE WINE
1/4 CUP LOW SODIUM FAT FREE CHICKEN STOCK
4 THIN LEMON SLICES
2 CUPS CHOPPED FRESH SPINACH

 

In a stainless steel bowl, which 1 tbs. of the Lemon Juice, 1 sliced clove of garlic, 1 tbs. oliveoil, 1/4 tsp. salt and 1/8 tsp. pepper and coat the chicken with this.  Let this marinade no more than one hour, tightly covered in a cool area or the fridge.

In a large nonstick pan heat 2 tbs. of the oil.  Dredge the chicken in the flour, shaking off the excess and saute’ till nicely browned on both sides.  Takes about 6 minutes total. Remove the sauteed chicken to a platter and tent it with aluminum foil.  Add another tablespoon of oil to the pan, then the garlic, rosemary, a bit of salt and pepper…let this cook for about 2 minutes, then add the wine/vermouth, the 1/2 the lemon juice, bring to a boil, then add the stock. Add the spinach and reduce the flame.  Add a little more salt and pepper.  Let this cook for about 8 minutes, then add the chicken back into the pan.  Cook for 5 minutes. Finish but adding the butter, swirl this around in the pan, add the parsley and top each scaloppine with a lemon slice and some of the pan juices…drizzle the remaining lemon over the top along with a sprinkle of salt and pepper to taste.

Serve the chicken on top of a bed of the Spinach.  Delicious.  Happy Cooking!!

 

LARGE PASTA WITH BROCCOLI “CREAM” AND WALNUTS…PACCHERI CON CREMA DI BROCCOLI E NOCI

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Vegetables and dairy are wonderful pairings especially when they are creamy and  used as a pasta “sauce”.  I put “sauce” in quotes because the correct term in Italian would be a “condimento”…a condiment that enhances the pasta which, sorry to do this to you carb-haters out there, but the Pasta is the main event on a plate of macaroni.  The sauce or condimento just adds more flavor and nourishment, it’s an enhancer. And the sky is the limit with pasta dishes. Italy is full of heritage recipes, family recipes, regional recipes, with new ones are being created all the time.  I’m going to think that I created this but somewhere out there this dish may already be on a table in an Italian kitchen.  Maybe.  Maybe not.  Let’s create together…for more texture I’m adding crushed walnuts.  Why?  Why NOT?  They will make the dish more interesting and complex.  The crunch with play off nicely with the toothsome pasta and creamy blend of cooked Broccoli and Mascarpone.  Parmigiano sharpens the plate and it’s nuttiness works with the Walnuts. Peperoncino because I’m of Southern Italian extraction and it’s what we do.  So I’ll give you a pass here and say if dried crushed chiles are too hot for your palate, fresh cracked black pepper will work too.  I’m going to ask you to do something that you will probably have been taught not to do.  I want you to “overcook” your broccoli.  That’s right, no crisp bright green florets for this dish, it simply will not work.  It will only taste raw.  Are you up for the challenge??  Do you have the courage to turn your Broccoli into mush?  GOOD!  Continue with me into the kitchen then..let’s go..ANDIAMO!

 

SERVES: 4-6                                    TIME: about 1 hour

2 lbs. CHOPPED WELL COOKED BROCCOLI (cook the broccoli until it’s very soft, drain well and let it sit for at least 1 hour, drain off any water that collects).

1 1/2 cups MASCARPONE CHEESE

2 SLICED CLOVES OF GARLIC

KOSHER SALT, PEPERONCINO (or fresh ground Black Pepper)

2 TBS EXTRA VIRGIN OLIVE OIL

Juice of 1 LEMON

3 TBS PARMIGIANO REGGIANO PLUS MORE FOR SERVING AND FINISHING

3 TBS. CRUSHED TOASTED WALNUTS

1 TBS WALNUT OIL (if available)

1 lb PACCHERI OR RIGATONI..cooked till Al Dente according to the package directions

In a Bowl, using a potato Masher, mash the Broccoli.  A Food Processor will make this  “CREMA” too thin, I like this with some small pieces of broccoli among the mashed pieces.  If you must have it thinner pulse it in a Food Processor.

In a large non stick pan, heat the olive oil…when it’s heated, add the garlic and a pinch of the peperoncino, pinch of salt.  Do not let the garlic brown, as soon as you really can smell the garlic add the broccoli  and heat the broccoli through keeping this on a low flame.  Heat for at least 8 minutes, being careful to stir frequently. Taste for seasoning, if you think it needs some salt, add a little now.  Add the lemon.,Gently stir in the MascarponeOLYMPUS DIGITAL CAMERA until it’s incorporated into the mixture.  Next add the grated PARMIGIANO-REGGIANO and the Pasta.           OLYMPUS DIGITAL CAMERA  Gently mix the pasta into the “CREMA”. Make sure it’s well blended.

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How nice is that? So, let’s finish this up…top with the toasted crushed walnuts, peperoncino or black pepper, a drizzle of Walnut Oil or Extra Virgin Olive Oil and more Grated Parmigiano.

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That is smoking “hot”.  A nice glass of wine or Sparkling Italian Water with fresh lime or lemon, or a frosty Beer or Coca-Cola…drink what you want.  Eat what you want.  You’ll want to eat this!  Happy Cooking!!

so let’s talk PACCHERI..what the hell is A FOOD OBSESSION talking about?  It’s an oversized Rigatoni like pasta that is loved in Naples (again with the Naples, sorry) and generally paired with light seafood sauces.  It’s big and toothsome and sucks into it’s center some of the Crema di Broccoli and the nuts.  Not easy to find but it’s what I use when I make the dish.  Rigatoni will work as well so, there’s your option.

CAULIFLOWER “SCAMPI”

cauli 005  Inspiration for cooking, where do you get it?  Books, TV, the store, a friend or family making something, the seasons, it comes from many places…ahhh..from Facebook or Instagram? Twitter? Certainly we are bombarded with images today and sometimes they give us our ideas for cooking.  On Friday while shopping for pecorino at a local Salumeria I noticed their Catering menu and saw the words “CAULIFLOWER SCAMPI” on the list.  HMMM, I said, i guess you take out the shrimp and add cut Cauliflower and cook it in the style of Italian-American Shrimp Scampi.  Cauliflower is a wonderful cooked vegetable AND very Italian/Sicilian I may add, although we take no ownership of it, it’s loved in cuisines around the world but most people don’t associate it with Italian cuisine.  Anyway the idea intrigued me and having a head of cauliflower at home meant that I would have to experiment with this idea over the weekend.  I played around with a simple, basic “Scampi” style preparation and was very happy with the results.  Took the pictures using the wonderful light that was bouncing off the fresh falling snow and beaming through our windows.  Perfect for some indoor amateur food photography.  I posted on Instagram and Facebook and Twitter and suddenly I was in demand, well, not me…but people were asking for a recipe…YIKES!!!  Know this about me, A FOOD OBSESSION, I don’t have a recipe when I cook, i have an idea in my head of what I need to do to get a dish to the table, what type of cuisine, flavors, etc.  So when asked on the spot for a recipe this is something I can’t give back, i need to backtrack my steps and tweak it to make sure YOU will be able to make it like I did in your kitchen.  So….here goes…

SERVES: 6                                        TIME: around 45 minutes

2 heads of Cauliflower, cut into 1/2 inch pieces (the thicker they are, the longer they will take to cook, keep it to 1/2 inch)

2 1/2 TBS OLIVE OIL

2 CLOVES GARLIC, SLICED

1/8 CUP DRY VERMOUTH OR WHITE WINE

JUICE OF 1/2 LEMON

KOSHER SALT, CRACKED BLACK PEPPER

3 TBS CHOPPED FRESH ITALIAN FLAT LEAF PARSLEY

 

In a large skillet heat the olive oil, then in a single layer add the cauliflower, you may need 2 pans or to do it in batches. Let them cook for at least 12 minutes on medium, checking the bottoms to make sure they are only browning, and not burning.  Sprinkle with salt and turn.  Let them cook an addition 10 minutes.  Test one, it should be nicely colored and al dente or medium tender.  Now add the garlic, raise the flame a bit and gently shake the pan.  Let the garlic cook for about 2 minutes then add the Vermouth or White Wine…hear that sizzle?? how’s that aroma that’s coming off the pan?? HOLLA! you’re loving this!!, now let this cook for 8 minutes on simmer as the cauliflower absorbs all those flavors.  Remove from the heat and add the parsley and the fresh lemon, salt and pepper to taste, and mix well.  Done.

If you want to increase that lemony flavor, 1/2 tsp of Lemon zest added at the end will do that for you.  Cheese?  Parmigiano or Pecorino, a little..i personally prefer this with no cheese (can you imagine that I just said that? I just think in this dish no cheese is better but , that’s up to you).

This dish is Vegan and  Vegetarian Friendly.

cauli 004