Category Archives: Napoletana Cuisine

CHICKEN CONTADINA, MY VERSION

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

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

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

1/8 CUP SEASONED FLOUR

OLIVE OIL

1 LB. SWEET ITALIAN FENNEL PORK SAUSAGE

1 DICED ONION

4 SLICED CLOVES OF GARLIC

3/4 LB SLICED OR QUARTERED BUTTON MUSHROOMS

1 SLICED RED PEPPER

1/4 CUP ITALIAN WHITE WINE

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

1/8 CUP WATER OR CHICKEN STOCK

1 BAY LEAF

PINCH FENNEL SEEDS

ENOUGH FRESH THYME OR ROSEMARY TO MAKE 2 TBS. CHOPPED

KOSHER SALT AND FRESH GROUND BLACK PEPPER

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

 

 

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

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

 

TIME:  1 hour 15 minutes                                  SERVES: 4-6

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

2 CANS CANNELLINI BEANS, DRAINED

3 SLICED CLOVES OF GARLIC

3 TBS EXTRA VIRGIN OLIVE OIL

1/2 TSP PEPERONCINO

KOSHER SALT

1/2 CUP WHITE ITALIAN WINE

1/2 CUP CRUSHED TOMATOES

2 CUPS CHOPPED FRESH SPINACH

PECORINO ROMANO FOR GRATING

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

 

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

PASTA E PATATE…MACARONI AND POTATOES..FROM SOUTHERN ITALIAN ROOTS

batann 001I am determined to never lose those dishes which I loved and learned as a child.  Along with Peanut Butter and Jelly Sandwiches and Hot Dogs, Fried Chicken and Burgers the dishes of the Southern Italian Immigrant kitchen of the late 1890s to 1920s is the single largest pool of dishes I draw on in my own kitchen.  The dishes that Grandma and Grandpa brought with them, the American additions or deletions, how Mom interpreted them, these are the things that shape what happens at my stove. BASTABADANN, say it quickly with a long emphasis on the ANN at the end and now you’re talking like my father.  This blogpost is all about the Southern Italian dish PASTA E PATATE, or Potatoes and Macaroni.  Think Pasta e Fagioli and remove the beans and insert the potatoes.  The typical southern Italian kitchen of those days used what was available in ways to stretch the paltry amounts they had to work with.  Sad premise but as with much of the world’s cuisine extraordinary dishes with very little have been passed down to us.  In 2018’s often misguided food and eating world two hardcore carbohydrates in the same dish can be off putting.  Consider this, these soups or stews if you want to give them a label were not meant to be consumed as part of a larger meal.  They ARE the meal.  Keep an open mind and plan your eating around that and they are not CARB BOMBS.   A little tomato, onion or garlic, olive oil, pasta and potatoes, peperoncino to taste are the whole dealio. To those items I add a seasoning, a pinch of oregano or a basil leaf or two and I love to garnish the finished bowl with pieces of hot cherry peppers packed in vinegar.  Add Pecorino or Parmigiano to that and you have an amazing bowl of food. Some good bread on the side works too but watch for any Food Police that are lurking by.  A few years ago I posted my Pasta e Patate on Facebook and was scolded by someone for over “Carbing” my food.  That person the previous day posted a Tuna with Mayo Sandwich on White Bread (toasted) with a layer of Crushed Potato Chips.  Ahhh…the Food Police.  Watch out for them and ignore them.  Common sense says if you’re eating this many carbohydrates pair it with a good bracing salad of greens and maybe some tomatoes or a side of sauteed greens in garlic and olive oil.  Balance friends not preaching and bad messages.  We will all eat happier that way.  Ok, enough of my preaching and onto the PASTA E PATATE.  One more note..Pasta e Patate has a tradition (not a rule, and not everyone follows it) of using MIXED MACARONI, ie: different shapes.  I like using two together, but they are basically the same shape just in different sizes,  TUBETTI and TUBETTINI, one is bigger than the other.

TIME: about 1 1/2 hour or less                                   SERVES: 4-6

1/4 lb. TUBETTINI

1/2 LB. TUBETTI

1  1/4 LBS. PEELED AND CUBED POTATOES, or COARSELY CHOPPED, up to you.

1 fine diced ONION

1/2 stalk CELERY, fine diced

pinch of OREGANO or a few fresh BASIL LEAVES

3 SPRIGS OF ITALIAN FLAT LEAF PARSLEY

2 TBS. TOMATO PASTE

3 TBS EXTRA VIRGIN OLIVE OIL

1 SMALL RIND, PARMIGIANO REGGIANO

KOSHER OR COARSE SEA SALT

PEPERONCINO

3 COARSE CHOPPED HOT VINEGAR CHERRY PEPPERS

PECORINO ROMANO or PARMIGIANO-REGGIANO for grating the finished servings.

Use a large heavy bottomed pot.  Add 2 tbs. of the olive oil and add the onions, a pinch of salt, a pinch of peperoncino and the celery  Saute’ till soft, about 10 minutes on medium to low flame.  Now add the tomato, oregano or basil, parsley, blend, Then add a 2 cups of water.  Bring to a boil and add the potatoes and season with more salt.  Add the Parmigiano Rind if you have it.  Cook these on a low boil.  Keep an eye on this so that the liquid doesn’t completely evaporate, stirring frequently.  If more liquid is needed add it in 1/2 ladle increments. While this is cooking bring a pot of water to the boil, well salted of course and cook the 2 pastas.  When they are just al dente, remove them with a slotted spoon and add to the pot of potatoes.  Mix well.  Add a little olive oil and then check the consistency.  Some like this dish “dry”, some a little thick, and some more soupy.  This is when you add some of that reserved pasta cooking water to achieve your desired texture.  And don’t let the food police tell you your preference is wrong. Throw them out of your kitchen.  This dish is made a million different ways.  Blend the water and then remove from the heat. Important step here. LET IT SIT.  ItalianSoups, maybe soups in general, stews too, get better when they sit for a while, especially over night.  Let it sit for at least 1/2 hour.  (Longer is better but I’m sure you’re hungry by now!!). TASTE THE DISH AT THIS POINT before you reheat. It may need more salt, or add some grated cheese and see how it tastes, More peperoncino, more olive oil.  This is where you learn to not be dependent on a recipe and instead on your cooking intuition.  Serve the Pasta e PAtate in bowls with a drizzle of olive oil, a pinch of peperoncino, let your diners GRATE THEIR OWN CHEESE INTO THE BOWL.  Wow. Done.  Delicious. Ask your diners if they would like some hot vinegar cherry peppers on top.  Don’t assume they will like that. I like that, you may not. Serve the peppers in a bowl on the table next to the cheese!!!  Fantastic.  Buon Appetito!! Happy Cooking!!

 

Works for Vegetarians.  Omit the cheeses and it should work for  Vegan and Plant Based Diet followers.

 

 

 

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!!!

 

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!!!!

 

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!!

 

FRIED BROCCOLI, BROCCOLI FRITTI

broccolifritti004 There’s a certain aroma and taste to our comfort foods that makes us feel safe.  Loved.  Part of something. Makes us feel OK.  We all have our own comfort foods that give us these needs and they help us when we are happy or sad.  Food has that astonishing quality for us.  When I think of comfort foods i think of many but the foods of my youth are the ones that work best.  ItalianAmericanism means you will have a fair share of things fried in breadcrumbs regardless of what part of Italy your family originally came from.  I’m postitive that my DNA craves fried or toasted breadcrumbs on a regular basis.  Certainly we can’t eat fried foods all the time but as a party food, a starter, a side the dish we will discuss in this post is one of the best in show.  BROCCOLI.  Specifically Breaded Fried Broccoli ItalianAmerican style.  Plenty of ways to fry up delicious cooked broccoli.  The way it was most served up was dipped in flour, then into eggs beaten with Locatelli Pecorino Romano, then into Italian Seasoned  breadcrumbs (Mom used the 4C Brand, and once in a while Colonna or Progresso.  Store sales dictated the purchases.) and then fried till golden on all sides.  Simple.  But they are a 5 star dish with all that flavor and you finish them with a squeeze of Lemon and maybe a sprinkle of peperoncino and more Pecorino.  Can you use Parmigiano-Reggiano? of course.  It’s just a more subtle taste.  I only think they can substitute for each other because they are both Italian Grating cheeses.  I don’t think they  taste even closely similar and I use them in different applications. But that’s just me and my foodcentric OCD at work.  When Mom made this it generally was a “next day” dish using Leftover broccoli.  I’d advise that as well.  Steam the Broccoli on Monday.  Make the Fritti on Tuesday.  Or let them fully cool after steaming and then use but they seem to turn out just right when the broccoli is leftover.

For Broccoli Fritti for 4

  • about 2 lbs of cooked, steamed, cooled or leftover Broccoli Florets
  • 3 eggs beated with 1/2 cup Grated Pecorino Romano
  •  Salt
  •  Black pepper
  • 1 cup  seasoned and sifted all-purpose flour
  • 3 cups Italian Seasoned Breadcrumbs to which you add 1/4 cup of grated pecorino
  •  Olive Oil or Corn Oil for frying
  • 2 lemons, quartered, for serving   
  •   broccolifritti 001          Let’s start cooking the broccoli!!!  Simply dust/dredge the cooked broccoli in the flour, dip into the beated eggs, then coat completely with the breadcrumb mixture.  When this is done place in the fridge for 1/2 hr- 45 minutes.  Get a large cast iron or heavy frying pan, filled 1/4 inch with the oil. When a small cube of bread sizzles and browns in it, your oil is ready.  Remove the Broccoli from the fridge.  and without crowding add the broccoli to the pan (GENTLY GENTLY ) or as they say in Italian.. Piano Piano!! and since the broccoli is already cooked, once one side is nicely browned, turn and do the same.  Don’t overcook….burnt breadcrumbs will ruin and dish and foul the oil.  Remove to paper towels on trays to drain.  Add more oil if necessary and remember to always LET IT COME BACK TO FRYING TEMPERATURE before you add the next batch… Cook these in batches.  When complete sprinkle the broccoli fritti with a little salt, pecorino and lemon juice and wedges.     Great for parties too because you can cook them ahead of time and either serve at room temperature or gently reheating in the oven.  Thanks for letting me into your kitchens as it’s my honor to share my recipes with you.  HAPPY COOKING!!!