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!!!!
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.
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.
VINEGAR CHICKEN. Doesn’t sound too appealing on its own but say POLLO ALL’ACETO in your best Italian Accent and suddenly there’s a checkered tablecloth, a bottle of ITalian wine and the aroma of garlic and Olive Oil in the air. Right? Let’s get something straight, there’s no ONE recipe for Italian style Chicken cooked with Vinegar. OK? Now don’t we all feel better that there’s no rules we are breaking? There’s a million variations of chicken simmered, boiled, grilled, baked, roasted, fried with vinegar. And a million pairings with various vegetables, starches, herbs, spices, liquids. This is the beauty of Italian cooking. This PARTICULAR Pollo All’Aceto I made tonight is a braise after a Saute’. Stove top. Pretty easy. Great ingredients that are readily accessible. Took about 45 minutes to complete but with more chicken in the pan it would take longer. The taste and aroma will remind you of those great ItalianAmerican restaurant dishes you love. Cubanelle Peppers, Vinegar, Chicken, Onions, Garlic, Tomatoes, Basil, Olive Oil, Mushrooms. What’s not to love?
FEEDS: 4 TIME: 1 HOUR
2 LBS BONELESS CHICKEN BREASTS (ORGANIC ARE BEST), CUT INTO A MEDIUM DICE
KOSHER SALT, PEPERONCINO(DRIED RED CHILE FLAKES)
2 VERY RIPE TOMATOES, SQUEEZE OUT THE SEEDS, THEN DICE
2 CUPS QUARTERED MUSHROOMS
2 BIG CUBANELLE (ITALIAN FRYING) PEPPERS, CUT INTO RINGS
1 RED ONION, DICED
3 SLICED GARLIC CLOVES
1/8 CUP WHITE BALSAMIC VINEGAR
1/8 CUP ITALIAN RED WINE VINEGAR
FRESH BASIL LEAVES
1/4 CUP CHICKEN STOCK
SEASON the chicken with salt and pepper. Add 2 tbs of olive oil to a heavy wide skillet or Dutch oven and heat. Add the peperoncino to taste (1/4 tsp gives a nice kick…) Add the chicken and let it cook for at least 8 minutes on one side on medium heat. Shake the pan and turn all the chicken to cook on the other side for another 6 minutes. Deglaze the chicken with the Red Wine Vinegar and let this come to a boil, cook for 3 minutes. Remove the chicken and the pan liquid to a bowl. Cover lightly. Add 2 tbs of Olive Oil to the pan and place on medium high heat. Toss in the Mushrooms, Onions, and Peppers. Season with salt. Cook this for 10 minutes reducing the heat to medium-low midway. The object is to get the onions, peppers, and mushroom soft. If you need more time TAKE IT…i’m only a guide..it might take longer to get the vegetables soft. When they are tender add the garlic..let this cook for about 1 1/2 minutes, then add the tomatoes, season with salt. Let the tomatoes cook in the pan with everythng about 10 minutes. Then add the White Balsamic (if unavailable use Sherry Vinegar, you want a vinegar with a natural sweetness NOT DARK BALSAMIC), deglaze the pan, then add the stock. Bring to a boil and let this cook for 5 minutes. Add the chicken and it’s liquid back and simmer for 20 minutes. CHECK the chicken to see if it’s tender and most of the liquid has evaporated. When the chicken and vegetables are tender, and the liquid has significanly reduced you’re done. Tear a few basil leaves and toss in , mix well. Serve. I like a drizzle of Olive Oil and a pinch more Peperoncino (personally, i add a few spoons of Pecorino Romano to my plate as well.. OPTIONAL but so good..it actually “thickens” the sauce around the chicken…feel free to do the same!! That’s it. Serve with Roasted Potatoes or Rice.
Summertime in New Jersey means zucchini. Bumper crops of them. Everyone with a home garden grows them and the stores are overflowing with locally grown boxes of this versatile squash. Italians and Greeks love cooking with them. The recipes are endless. Clearly, for easy and relaxing summerentertaining this is a host’s dream. The day before I picked a nice bunch of fresh mint (spearmint) from my garden. Zucchini and mint are a very Mediterranean pairing, especially in Sicily and in Greece. I had some Feta cheese and there you go…a dish is born. Add some sunny lemons for a real Mediterranean freshness. Are you exhausted with grilled vegetables? I am,
call me blasphemous, but most times they are not grilled enough or burnt, and loaded down with balsamic vinegar and too much oil. Not a fan of the strongly acidic and flavored balsamic with charred vegetables, the flavors are too heavy for me. (I can see the hate mail now…)Instead of grilling, I decided to oven roast the zucchini slices and marinate them over night in fresh lemon and mint with a little garlic…topping it with feta…a platter of Summer sunshine reminiscent of a Summer’s day in the Greek Islands.. It brings blue skies, bright Mediterranean sun, white washed stucco houses clinging to the side of an ancient volcano, blue painted domes that blend in with both the sea and the sky…magic. All this from a bag of local zucchini.
Start with 5 zucchini. Slice them into rounds, about 3/8 of an inch thick, any thinner, they will just fall apart on you. In a large stainless steel bowl, add the zucchini along with 1/8cup of Extra Virgin Olive Oil (look for Greek Olive oil for a more “authentic” flavor), 1 tsp. ground allspice, 1 tsp. kosher salt, 1/2 tsp. fresh ground pepper. Toss. Pre- heat an oven to 400 degrees F. In a large baking pan, arrange the zucchini without overlapping. Bake for 10 minutes, then turn them, bake for addtional 6 minutes, turn the oven off, and leave them in for another 5 minutes. check for times though, You may need to adjust for your oven. Don’t let them burn, they should have a nice roasted bottom, then when you turn them over, they should be soft to the touch.gently place them into a bowl after they have cooled for at least 15 minutes. Mix together the juice of one large fresh lemon, 1 finely minced clove of garlic, 2 leavy sprigs of fresh mint, a pinch of salt, and a good amount of freshly ground pepper. Pour this over the zucchini and cover. Refrigerate for at least 3 hours, or overnight. Arrange on a platter and crumble 1/8 cup of Feta cheese over the top. Top with some whole mint leaves, a little black pepper..you are done. Do not serve this cold. Let it come to room temperature to appreciate all the flavors on the platter…and go to your laptop and book a trip to Greece…
Sicily…a land where so many of our ItalianAmerican food culture comes from. Wonderful dishes from Sicily’s coast and Mountainous inland capture the tastebuds and imaginations of food lovers all over the world. this meat sauce is termed “CAPULIATO or CAPULIATU” which means minced in Sicilian…the tomatoes can be minced, the meats are minced,,the vegetables are minced. Sicilians love peas….they ingeniously combine them in places you might not expect them, like in tomato sauce. My own Sicilian born Paternal Grandmother years ago made her very sweet thick Sicilian sauce with tomatoes, mostly paste, onions, olive oil, potatoes, hard boiled eggs, and PEAS. Peas simmered in a sauce of onions, ground beef and sieved tomatoes are truly a popular style in traditional Sicilian cooking. Here’s my version of the ground meat, peas, onions, and tomato Sicilian pasta sauce. This Ragu’ of minced or chopped meats is often called U’Capuliatu. Let’s “go” to Sicily now and start a pot of U’Capuliatu.
U’ CAPULIATU’ RAGU….SICILIAN MEAT RAGU
1 LB. MINCED OR GROUND BEEF
3/4 LB MINCED OR GROUND VEAL OR PORK
1 28 OZ CAN SAN MARZANO DOP TOMATOES, CRUSHED TILL SMOOTH
1 CAN IMPORTED ITALIAN TOMATO PASTE
SICILIAN EXTRA VIRGIN OLIVE OIL
1 FINELY MINCED CARROT
1 FINELY MINCED STALK OF CELERY
1 LARGE SIZED ONION, FINELY MINCED
1 CUP WHITE WINE
1 CUP OF WATER
1 CUP FRESH OR FROZEN PEAS
KOSHER OR SEA SALT
FRESH GROUND BLACK PEPPER
FRESHLY GRATED CACIOCAVALLO OR PECORINO ROMANO CHEESE FROM ITALY OR SICILY
3 FRESH BASIL LEAVES
In a large heavy bottomed pot or saucepot heat 2 tbs of olive oil. Add the onions, carrots, and celery. Season with salt and pepper. Don’t rush this step. The vegetables need to “sweat” and give up their flavor to the oil and soften. Saute’ for at least 15-20 minutes making sure the vegetables DO NOT BROWN.Once they are soft add the meats and raise the heat making sure to have the sauteed vegetables well mixed into the meat. Season with a pinch of salt and pepper. Cook the meat till nicely browned for at least 10 minutes, stirring occasionally. Add the wine and blend in. Cook until the wine is evaporated then add the paste and the water. Bring to a boil and blend well. Let cook for 5 minutes, then add the Tomato and 1 basil leaf. Bring to a boil and then to a simmer. Let this simmer for 30 minutes stirring occasionally. Add the peas and the remaining basil. Season with salt and pepper as needed. Cook on low for 1 1/2 hours. Let this sit overnight before using. Reheat gently and toss with pasta of your choice….I love it with Penne Rigati or Rigatoni…Toss the al dente pasta in the hot Ragu’ and then add 1/2 cup of grated CACIOCAVALLO or PECORINO to the pan, a drizzle of Sicilian Olive Oil, and blend in. Add more cheese to taste. ENJOY!!
Now here’s a bit more on the CAPULIATU…this is a Recipe for the Capuliatu’ Ragu….the minced meat and tomato sauce. You can make or buy CAPULIATO in Sicily and it’s a chopped dried tomato, garlic, basil, chile pepper and Extra Virgin Oil condimento that is used as is, tossed with cooked pasta and toasted breadcrumbs. My recipe is the Ragu’ Capuliatu…making sure I add this addendum so the SicilianFood Polizie don’t come after me…lol.
TAGLIATELLE….long mid-thin ribbons of egg pasta dough made all over Italy, so delicious. I think you’ll love this dish I came up with combining the tagliatelle with delicious ceci (chick peas), sweet Italian fennel sausage meat, and sweet Italian imported tomatoes. Fresh basil, onion, olive oil, a little white wine. Do I have your attention now? Good. I’m really excited to share this one with you and you’ll want to put this into your recipe rotation. Layer of flavors is something many chefs and cooks talk about and I’m a big believer in that method. Part of layering is not rushing everything and adding it all at once. Cooking is chemistry. The amount, the ingredient, the type of cooking method, the length of time, and when to add the next item are CRUCIAL in pulling out the inteded and full flavor you want from your dish. This isn’t a difficult dish, it’s pretty straightforward but you need to pace your process. The pasta of choice is also important. Using a fresh made tagliatelle is optimal, but we all don’t have time as a luxury and certainly there are so many wonderful brands out there you can use an exceptional egg tagliatelle for this dish. That brand is Cav. Giuseppe Cocco. About 10.00 @ lb. for the egg pasta. Big however here, if you can only find a regular supermarket brand of Tagliatelle I suggest you stick with ones from ITaly. If that’s not an option use the best American brand you can find. Please don’t use Store brands or “Cremettes” or Mullers. Thank you. And before you ask, this dish was conceived for Tagliatelle, so your options are Tagliolini, Fettuccine, Linguine, Pappardelle. But if none of those are available, use what you like. Of course I think i’m developing something unique and original but like most recipes, if you know the basic and many of the food traditions of a cuisine chances are someone else has made a similar version long before you did. There are examples of Pasta with tomato, chick peas and sausage in Italy so I’m keeping this one with an ITALIAN label on it rather than ITalianAmerican. Us Italians/ItalianAmericans, we love the pasta/bean combo. For those who are carb-averse, simply move on..lol.
SERVES: 4-6 TIME: PREP AND COOKING, 1:15 HOUR APPROX.
1 LB. LOOSE SWEET ITALIAN FENNEL SAUSAGE MEAT.
1 MEDIUM ONION, DICED SMALL
1/8 CUP DRY ITALIAN WHITE WINE
2 TBS. OLIVE OIL
SMALL HANDFUL OF FRESH BASIL LEAVES
1 CUP COOKED CHICK PEAS (CECI)
1 28 OZ CAN SAN MARZANO DOP TOMATOES OR OTHER IMPORTED ITALIAN PLUM TOMATOES (KNOWN AS POMODORI PELATI ITALIANI)
SALT, BLACK PEPPER TO TASTE
1 LB EGG TAGLIATELLE COOKED TO AL DENTE RIGHT BEFORE SAUCE IS DONE
PECORINO ROMANO, GRATED, TO TASTE
In a heavy wide pan, like a cast iron or a dutch oven, add 1 tbs of olive oil and heat. Add the onions. Season with salt and pepper and let them cook for 10 minutes..stir frequently so they don’t brown. Add the sausage meat and let this cook still the meat has browned, taked about 10 more minutes…add some of the basil and then the wine deglazing the pan and pulling up the bits from the bottom. Bring to a boil then reduce. Add the Chick peas. Let this cook until most of the liquid has evaporated. Crush the tomatoes with your hands in a bowl. Then add to the sausage, onions, and ceci Blend well. Bring to a bowl then reduce. Let this cook on simmer for 1/2 hour. Towards the end of that cooking time make your tagliatelle. Taste the sauce for seasoning. Make any adjustments you need. When the tagliatelle is al dente drain and add to the sauce and cook in the sauce for 1 1/2 minutes. Remove from the heat. Drizzle with olive oil and tear in more fresh basil. Mix… Then add about 2 1/2 tbs of Grated Cheese, mix. Now serve with more grated cheese and cracked black pepper on the side. A delicious Pasta dish.
CAPRI!!! Have you been there? It’s a wonderful rocky island in an azure sea off the coast of Napoli. It’s romantic. It’s scenic. It’s Campanian. It’s loaded with good food. It’s Italian. Americans are very familiar with the Namesake Salad from there called INSALATA CAPRESE. At its most basic this is a salad of Fresh made Mozzarella layered with ripe sliced tomatoes, fresh basil and fruity delicious Extra Virgin Olive Oil. Some sea salt and black pepper (or not) and you’re done. Sorry, no Balsamic on mine, that’s an addition created over here, not in Capri. Balsamic Vinegar is a product of Modena, hundreds of miles away on the Italian Mainland many provinces away from sunny Campania in the south. Southern Italian food should always be…SUNNY…bright, colorful, especially when you’re invoking an Island with cliffs, beaches, sun drenched days and warm nights. Get the picture? I’m much too logical for my own good, or is it OCD? I’m sure it’s a combo of both but when Mozzarella and tomato are baked into something it falls into the Al Forno or Sorrentino style of Southern ITalian dishes. Caprese is a room temperature combination of some ingredients. I’ve poured over CrockPot, InstantPot, Airfryer, baked, roasted, fried, and microwaved versions of Chicken Caprese and haven’t liked one yet because somewhere in all of them something is lost in translation. See, there’s my OCD or Logic. Caprese is a raw salad..why are you cooking it. If you add it to chicken should the chicken be grilled, then marinated and tossed or layered with the typical Caprese salad ingredients? Good, but not spectacular. The chicken became a distraction from the salad components instead of a compliment. My Chicken Caprese is more like what some people today call Chicken Milanese in the restaurants. A Fried Chicken cutlet topped with a salad, with or without mozzarella. Delicious but still not what i was looking for. So I decided to lightly bread whole boneless breasts and bake them. When they were done I let them cool and then topped them with a salad of sliced cherry tomatoes, cubed mozzarella, chopped fresh basil, sea salt, black pepper and the best Extra Virgin Olive Oil you can get your hands on. When the chicken was out of the oven for about 10 minutes over the top of it goes the tomato salad. The salad should be made no less than 2 hours before serving, this way the tomatoes leech their juices and the resulting marinade is a heady mix. It soaks right into the breading on the chicken and it’s an amazing
THE SALAD: First we start making the salad. For 4 serving portions use :
3 pts. RIPE CHERRY OR GRAPE TOMATOES
1 1/2 CUPS DICED MOZZARELLA
(OPTIONAL!!!) 1 1/2 TBS FINE DICED RED ONION OR 2 FINELY MINCED CLOVES OF GARLIC, not both.
1/2 CUP EXTRA VIRGIN OLIVE OIL
6 CHOPPED OR TORN FRESH BASIL LEAVES (WARNING, WARNING, do not use dried basil. Its flavor is markedly different than fresh, and it’s really not used in Italy. It’s an American convenience herb. If fresh is unavailable, the dish is just not worth making. )
SEA SALT TO TASTE, FRESH GROUND BLACK PEPPER TO TASTE.
Mix all together and let sit covered in a cool place for at least 2 hours.
8 THIN, POUNDED ORGANIC OR NATURAL CHICKEN BREASTS
1/4 CUP FLOUR SEASONED WITH SEA SALT AND BLACK PEPPER
3 BEATEN EGGS
1 1/4 CUP PLAIN ITALIAN BREADCRUMBS
1/4 CUP GRATED PECORINO ROMANO CHEESE
2 TBS MINCED FRESH ITALIAN FLAT LEAF PARSLEY
KOSHER SALT, PAPRIKA, BLACK PEPPER
OLIVE OIL for FRYING
Set up a station for frying. First the cutlets. Then the bowl of seasoned flour. Then in another bowl mix the breadcrumbs, pecorino, parsley, and salt, paprika and black pepper to taste. Cover a sheet pan with a few layers of paper towels. One by one, dredge the cutlets in the flour…shake off excess. Then into the eggs. Then let the excess run off, then press into the crumb mixture making sure you’ve well coated both sides. Line these up on a line baking sheet. When done move them to the side and set up your frying station. In a cast iron or other heavy frying pan heat 1/2 inch of olive oil until a bread cube place in it starts to sizzle and brown. Now your oil is ready. Give it 6 minutes or more. Without crowding the cutlets add a few at a time Give them 3-4 minutes per side, till nicely golden and tender. Add more oil as needed letting it come back up to temperature between batches. Drain the finished cutlets on the paper towel covered tray. Serve one or two cutlets per person (if feeding 4) and pour a nice amount of the Caprese Salad over them Let them sit for 2 minutes, then serve. I like to add a grating of Pecorino over the warm draining cutlets, along with a grinding of black pepper. That’s just me. Adds additional flavor. Serve!!
So many ways to create this ItalianAmerican classic but this is my way. You can switch out the Pecorino with Parmigiano or Grana Padano but my preference is the Pecorino. When frying the cutlets be mindful of your stove top and pan…you may need to adjust the heat on it in the beginning so you don’t burn the crumbs before the chicken is fully cooked. Just an FYI. Happy Cooking!!!
Italy is filled with Pork recipes and ItalianAmerica added more to the scene. This one is one that shows up often in Southern Italian Cooking, the combo of Pork with Peppers. Sometimes it’s with Hot Vinegar Peppers. Sometimes it’s with a simple saute’ of Peppers and Onions. Sometimes it’s AGRODOLCE, meaning sweet and sour peppers and onions. Creating this recipe I used the Sweet and Sour Pepper and Onion stew of Southern Italy known as PEPERONATA. This dish tastes best if you make the peperonata and let it sit in the fridge for 3 days. This allows all the AGRODOLCE components to work their magic on the peppers and onions. So my eager cooks out there, start with this, my recipe for Peperonata.
Let the finished Peperonata sit for up to 3 days to fully develop. Cooking is layering. Each layer needs to be the best flavor it can be. Too often cooking has become a dump in the crock, Instant Pot type of process. While they have their uses approaching every meal you cook with “how quickly can I get this done” doesn’t give the end result that it should have. Certainly don’t cook a dish/meal that needs a ton of time if you are limited. Wait till you have the time, maybe a weekend, a special dinner, etc. and don’t short cut. Peperonata on day one is vastly different from what it tastes like in 3 day or later. Trust me. I’m not going to lie, I enjoy a short cut now and then when it doesn’t compromise the end result just to get it done with quickly. The Sugar and Vinegar need to marinate the Peperonata for it to taste properly. Ok, i’ve beated this dead horse enough. Let’s cook.
1 RECIPE OF FINISHED PEPERONATA
1 3/4 PORK LOIN SLICED IN STRIPS OR SMALL PIECES
1/3 CUP SEASONED SIFTED FLOUR
1/3 CUP WHITE ITALIAN WINE
PINCH OF OREGANO OR MARJORAM
PINCH OF PEPERONCINO
SALT TO TASTE
In a Large heavy pan, heat 2 tbs of olive oil and in batches brown the pork. Loin of Pork cooks fairly quickly. When the batches of pork are done add the oregano and peperoncino, salt…and toss together for 5 minutes. Now deglaze the pan with the White Wine. Blend well. Now Add the Peperonata and mix gently. Let this simmer for 1/2 hour. Done. Basta. Simple. I like serving this with whole small potatoes roasted in Olive Oil, garlic and Rosemary. And some Crostini you’ve dipped into the cooking juices It’s heaven on a plate Mi Amici. Pork and peppers really brings out my Southern Italian Roots. Let’s hope you feel the same! Happy Cooking!!!
Long before Cauliflower became a trendy-hipster-carb stand in food it was a real thing. For centuries. Sorry folks, you discovered nothing except that Cauliflower is just versatile and delicious. One of the most ancient ways to eat cauliflower is pairing it with pasta. Doesn’t that usually make everything better? I think so. My DNA is 1/2 Sicilian, both paternal grandparents were born in the Sicilian city of Sciacca on Sicily’s southwestern coast. My love of this vegetable I’m going to say is genetic. Maybe not. Maybe yes. There are many versions of this Sicilian pairing of pasta and Cauliflower most notably with Saffron, Breadcrumbs, Raisins and Pignoli. This version of mine is a little paired back but loaded with flavor. Another thing to note…Sicilian food will contain onion more often than garlic. On this side of the Atlantic garlic was added to many dishes that in Sicily were onion only. Oh they use both, rarely in the same dish and usually onion is the more popular ingredient. SAFFRON, or ZAFFERANO, very Mediterranean. The Sicilians due to the many thundering hoardes of invading nations across the island picked up many food ways from east, west, north, south. Food often is a road map of a country’s past. It’s a fascinating trip if you chose to take it. Makes food even more “delicious” for me knowing why, where, and how it became a defining dish for an area. Let’s make a pasta with a little Sicilian in it. It’s wonderful for Vegetarians too.
YIELDS: about 4 SERVINGS TIME: Approx. 1 hour
1/4 TSP. SAFFRON THREADS
1 CAULIFLOWER HEAD, well trimmed and then cut into smaller florets
3 1/2 TBS. SICILIAN EXTRA VIRGIN OLIVE OIL (regular fine if that’s what you have)
1 MEDIUM DICED ONION
1/4 TSP. PEPERONCINO
1 lb PENNE COOKED AL DENTE
1 TBS FRESH SQUEEZE LEMON JUICE
2 TSPS FINE MINCED ITALIAN FLAT LEAF PARSLEY
CACIOCAVALLO OR PROVOLONE CHEESE GRATED
Start by soaking the saffron in 2 tbs of hot boiling water. Set to the side. Fill a large pot with water, add plenty of sea salt and bring to the boil. Gently add the Cauliflower florets and cook till tender…around 5-7 minutes.. Remove them with a slotted spoon and place in a colander to drain further. Bring the Cauliflower cooking water back to the boil. In a heavy skillet add 3/4 of the olive oil and when it’s hot add the onion,pinch of sea salt, peperoncino. So many recipe tell you to cook the onions for about 5 minutes, can we talk here? They will still be crispy. Here’s a trick, AFTER about 8 minutes of cooking, add 3 tbs of the cooking water and let this dance around the pan until it’s evaporated. Don’t listen to me here, TASTE one of the onion pieces and LET YOUR MOUTH TELL YOU it’s now soft. It will NEVER take only 5 minutes to break down onions into delicious softness. The water helps the process. Take your time. Now raise the heat and add the cauliflower and let the florets get some color from the pan, then add 1/4 cup of the cooking water and the saffron with its water. Season with more sea salt and cook till the water is almost 3/4 reduced. Meanwhile you will be cooking your penne just until Al Dente in the Cauliflower cooking water. Drain. Add to the pan of cauliflower and mix well. Drizzle more olive oil over it and toss then remove from the heat and add about 1/2 cup of grated Provolone or Caciocavallo, the lemon juice and the parsley. A very pretty and tasty dish. For those who want a little more Sicily in the dish saute’ a few Anchovy fillets with the onions.