Category Archives: SIDE DISH

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!!

 

Advertisements

MEATBALLS WITH A SICILIAN INFLUENCE, CREATING A RECIPE, POLPETTINE IN BIANCO

0041Meatballs….one of those perennial favorites, all kinds, all types, all cuisines.  One of my missions with my food blogging and Social Media posting is that people open their minds to meatballs other than the usual suspects. Oh I’m not saying that your favorites aren’t fantastic but instead I’m saying look beyond the familiar and there’s a world of other types to enjoy.  Standing at my stove last night it was St.Joseph’s Day (Festa di San Giuseppe) which is celebrated with much fervor by Italians, specifically Sicilians.  You see the good San Giuseppe saved Sicily from all sorts of bad things and as most religious legends and traditions  do, there is celebrating on the days these saints are honored.  For Sicily there’s a host of foods, and since March 19 falls during LENT when meat was forbidden to be eaten, all the dishes are meatless, emphasis on seafood and fish.  Confused? Asking yourself, um, then why a meatball post?  BECAUSE.  These are not meatballs for St.Joseph’s day but, as with all recipes, they have a development genesis. Ground chuck in the fridge….one daughter who doesn’t like anchovies in her pasta (which was the one of the St.Joseph’s entrees I made)…killing two birds with one stone meant to have something for my daughter, make meatballs out of that chopped chuck.  Easy. Then the recipe developer in me took over and I paired the Sicilian-ness of the day with my meatballs.  No these aren’t a traditional Sicilian meatballs but, again, recipe development has many influences and the Sicilian holiday gave me the inspiration.  Ground Chuck.  Sicilian Oregano.  Pecorino cheese. Black Pepper.  Eggs. Plain Breadcrumbs. Red Onions. Mix, roll, fry in Sicilian Olive Oil and simmer in a mix of that oil, red onion, basil and Marsala Wine, also from Sicily. Sicily’s cuisine does not always contain garlic, oh yes it’s used but Onion will show up more often.   Originally I was going to use White Wine and I named the dish Polpettini in Bianco.  Instead  I switch last minute to the made in Sicily fortified Marsala.  Still in Bianco because that Italian Culinary term means NO TOMATO.  See, more pearls of Italian culinary wisdom.  You’re Welcome.548528_2971219081903_1304531591_32189688_1417227459_n From my hometown of Staten Island NYC comes this picture courtesy of the Staten Island Advance of the San Giuseppe (St.Joseph’s) Procession.    How does any of this factor into developing a recipe? Again, my opinion only, but a good recipe is developed organically…things that should belong together create a special harmony and when you’re in a certain mindset you become even more creative. E COSI’. Let’s make POLPETTINI IN BIANCO.

TIME: 45 MINUTES                                    YIELDS: 25 WALNUT SIZED MEATBALLS, approx.

 

1 LB. GROUND CHUCK (80% lean, 20% fat)

1 LARGE EGG

3 TBS. FINELY MINCED ITALIAN FLAT LEAF PARSLEY

1 SMALL CALABRIAN RED ONION OR SHALLOT, finely minced

1/2 TSP SICILIAN DRIED OREGANO rubbed between your hands, or any good dried Oregano

1 TBS SICILIAN EXTRA VIRGIN OLIVE OIL or another good Extra Virgin, preferably Italian

1/2 CUP DRY PLAIN BREADCRUMBS moistened (hydrated) with 3 tbs milk or cream

1/2 CUP FRESHLY GRATED CACIOCAVALLO OR PECORINO CHEESE

1/2 TSP SEA SALT

1/2 TSP BLACK PEPPER

2 TBS OLIVE OIL (or use the same you used above)

1/2 CUP MARSALA WINE OR WHITE WINE

1/8 CUP STOCK OR WATER

2 FRESH BASIL LEAVES

In a large bowl beat the egg and add the cheese, breadcrumbs, parsley, oregano, all but 1 tsp of the onion, salt and pepper,the tbs of Extra Virgin Olive oil. When this is well mixed together, add the meat and gently blend till it’s all one mixture. Let this rest for 5 minutes. Form into Walnut sized balls and line on a foil or wax paper or parchment paper covered baking sheet.  In a large wide and heavy skillet heat the 2 TBS of Olive Oil and in batches add the meatballs and let them fry for about 6 minutes,397224_3628916283922_1247137950_n then turn, fry for another 4 minutes.  remove them all to a platter keeping them covered until done.  In the pan add the remaining onion and saute for 3 minutes then add the stock and the Marsala, bring to a boil.  Add the basil leaf then the all the meatballs and reduce to a simmer.  Let this simmer for 15 minutes but stir a few times.  Done.Remove from the flame and  give gentle stir.  Let them sit for 15 minutes…then serve.  Wonderful with roasted potatoes and a green sauteed vegetable.  Enjoy making these PURPETTINE CU’BIANCU….what’s that?  POLPETTINE IN BIANCO in Sicilian.  More fun saying it that way I think.  Happy Cooking!!

POTATOES STEWED IN TOMATO, PATATE IN UMIDO, WITH GARLIC AND OLIVE OIL

12924567_1312429585441165_3820909032551130529_nDo you have a dish that brings you back to your childhood kitchen table?  I’m sure , like me, you have many.  Most of mine are simple dishes that my stay at home Mom fed us day after day and while they all left an impression on me some were just more special to me.  Coming in from P.S.26 in Staten Island, NYC at 3:10pm every day would always be made better when the aroma coming from Mom’s kitchen reached out..grabbed me by the nostrils and pulled me in.  These are things you don’t ever forget.  Let me not bore you AGAIN with my ethnic background, OK, I’ll bore you..I’m ItalianAmerican, second generation born in the U.S. and our meals were mostly Italian foods, or ITalianAmerican foods and peppered up with American and other international cuisines.  Mom gave us a great meal every night (not so much on breakfast, Mom hated the mornings). Come Spring I start to miss Mom more than usual (#italianamericanmommasboy), she loved her Spring and all the holidays it contained.  March is a bridge month I think.  A little Winter , A little Summer.  It takes us from the cold barren ice into the budding green and flowers.So winter or colder weather dishes are still great thru the month.  PATATE IN UMIDO…Stewed Potatoes, doesn’t sound to great does it?  Let me change your mind.  I’d eat this dish every night. On it’s own with a nice piece of Italian bread.  In the Summer when Dad’s garden was bursting she’d throw handfuls of his many varieties of green beans into the pot as well.  In that one move she took the hearty Wintry Patate in Umido and turned it into a Summer’s dish.  I smell her Aqua Net shellacked hair do along with her perfume as she’s passing me by as I write this. I’ll bet she wants to make sure I don’t screw up her dish as I share it with you!  LET’S COOK!!!

3 lbs of peeled potatoes

3 tbs. Extra Virgin Olive Oil

4 cloves of garlic

1 can of San Marzano tomatoes, run thru a blender to puree or 2 cups of Passata

pinch of dried Oregano

salt, pepper

3 fresh Basil leaves

water as needed

Pecorino Romano, or Parmigiano Reggiano, grated to taste

Peperoncino, to taste

Like most rustic Italian dishes not a lot of ingredients, all of these are very obtainable.

Cut potatoes into equal but cubes or slices.  Heat, in a heavy bottomed pot 2 Tbs. Olive Oil.  Pinch of salt, a bit of the Oregano, a bit of the pepper. Now add the potatoes and let them cook for 5 minutes stirring as you go.  Add the garlic and saute’ till fragrant.  Blend well.  Now season the potatoes with salt and pepper and then add the tomatoes and 1 cup of water.  Bring to a boil.  Stir.  Now let this pot simmer for 40 minutes.  Test a potato for doneness. Make sure you gently stir without breaking up the potatoes. If they are cooked through you are done.  Remove from the heat.  Tear up 3 basil leaves and gently blend in. DONE!  This makes large servings for 4, or a side dish for 4-6.  Check the dish for seasoning.  Add salt and pepper as needed/to your liking.  Drizzle the remaining olive oil over the pot. Let your diners add their own peperoncino and Grated Cheese.

Thanks again for stopping by and HAPPY COOKING!!

13138739_10154178704798522_4960364604611161033_n-1

 

 

PEPERONATA, SOUTHERN ITALIAN PEPPER STEW

OLYMPUS DIGITAL CAMERA

PEPERONATA

 

Italian Cuisine is full of simple dishes that require one rule….look for the best ingredients you can find.  That basically translates into cook with the seasons.  In the USA we can access foods out of our regional seasons at any time of the year.  Making an out of season peperonata will still be a delicious dish but never as good as when peppers are in season.  That rule applies across the board.  Me?  I make peperonata whenever I feel like totally realizing that a Peperonata made in May will take delicious, but never as good as one you make in August thru November.The most basic form of this PEPERONATA, which is a PEPPER STEW, is  slow cooking strips of different colored peppers in Olive Oil  with onions and garlic.  Then it splits off from there into many variations.  Give this dish about 2 hours of your time and you’ll be making it over and over again.  Use a nice heavy and wide pot fot this dish, a dutch oven.  I add the umami of Anchovy to the mix.  The dish is southern Italian so as long as these are combos that appear in other regional dishes you are not committing Italian Food Heresy. 006Home grown produce that’s still warm in your hand and seconds from picking it will ALWAYS be the optimum way to get your ingredients. In the real world only a handful of us have that treat.  Next best idea is to have a local farmers or farm market where produce truly is local, from the surrounding area.  Living at the Central Jersey Shore we have quite a few great places that for those of us who don’t grow in our own gardens and the seasonal selections are fantastic. This is where I purchased the peppers for my PEPERONATA. http://www.deliciousorchardsnjonline.com/….DELICIOUS ORCHARDS in Colts Neck N.J.  Beautiful selection of local bell peppers, seasonal bell peppers from other areas, local cubanelles, cheese peppers, hot cherry peppers, Italian long hots, Italian Long Sweets, and dozens of chile pepper varieties.  For this dish we use a mix of multicolored bell peppers.  The long stewing transforms these ordinary tasting peppers into a complex and velvet like vegetable stew.  About the variations, if the core of the dish isn’t a slow cooked down pot of pepper slices with olive oil and onions and/or garlic it’s just a saute’ of peppers. A little tomato in the mix adds to the complexity.  I use a tablespoon of Imported Italian tomato paste..rich and concentrated. Lidia is telling us “layers of flavor” in most of her shows and this dish is an example of how a crisp raw pepper and some other ingredients turns into something so much greater than it was before you made the Peperonata.  Get excited!! This is an exciting tasting dish. Here is my version of PEPERONATA!

MAKES ABOUT 5 CUPS                             TAKES: CLOSE TO 2 HOURS

1/2 cup OLIVE OIL

8 MULTICOLORED SUMMER BELL PEPPERS, seeded, cored, ribs cut out, and cut into as uniformly sliced cuts as you can get.

2 MEDIUM SLICED ONIONS

3 SLICED CLOVES OF GARLIC

1/2 TSP. CRUMBLED DRIED OREGANO

1 TSP. RINSED SALTED CAPERS

1 ANCHOVY FILET (ok, optional if you refuse to enjoy the umami that those delicious little fish give without making it taste like fish…just sayin…)

1 TABLESPOON OF TOMATO PASTE (i use imported Italian tomato paste)

2 TABLESPOONS OF RED WINE VINEGAR

1/8 cup WHITE WINE

SEA SALT

PEPERONCINO

In a large heavy pot(Dutch oven) heat 1/2 the olive oil and add the peppers. Season the peppers with salt  and make sure to coat them well with the oil.  This really helps with breaking them down.  Let this cook, stirring occasionally for 15 minutes.  Now add the onion, garlic, anchovy, oregano and pinch of peperoncino, pinch of salt and blend well with the peppers.  Let this cook for 10 minutes.Add the wine and tomato paste  the rest of the olive oil and the capers and blend well.  Continue to cook on low for 1 hour, stirring frequently. When the peppers are nice and soft, add the vinegar and stir.  Taste. Check for seasonings at this point. Remove from the heat and let it sit for 3 hours or over night. Then use either at room temperature or gently reheated.

Some people add olive to this.  I prefer not too.  Up to you.  TUTTI I GUSTI SON GUSTI!! meaning everyone to their own tastes!!

So what are we using this in?? Again, on it’s own as a main or side with bread…in eggs, frittata, over an omelette, mixed with potatoes, on sandwiches,  with sausages and pork, over grilled chicken..on flatbreds, pizzas, bruschetta and crostini…0002More local peppers…these are from another fantastic local farm market I frequent… MATT’S FARM MARKET in Lake Como, NJ…  http://www.mattsfarmmarket.com/

 

Remember, these are not fried peppers, or sauteed peppers, they are stewed peppers, a 2 hour investment will pay off in high culinary dividends!!

 

 

 

 

 

END OF SUMMER PANZANELLA STYLE SALAD

IMG_1707The last weeks of August are when tomatoes are at their peak in my region.  Jersey Tomatoes are prized for their full rich flavor after vine ripening and I happen to live in Jersey, so…there you go.  Our tomatoes are fantastic.  Truth be told I though our Staten Island, NYC tomatoes were fantastic too.  Ask my late father or my late Uncle Tony Scaramuzzi, two of Staten Island’s leading ItalianAmerican authorities and growers of tomatoes in their large home gardens.  They carried on that rivalry for years. They both grew amazing tomatoes. But I’m in Jersey where there’s a religion that worships the warm bright red orbs, big and small and this is the time of the year for them to be at their very best.  You can make sauces from them, oh yes, amazing pasta sauces but really…I’m way more interested in eating the raw product.  This is the only time of the year they will be this good.  August.  I’m not exaggerating when I say that we probably eat them raw at least once a day during the season.  While I don’t grow my own our farm markets are bulging at the seams with local tomatoes of all different varieties and your friends and neighbors who grow them in their home gardens are very generous with their bags of tomatoes as gifts for you.  I have such a neighbor.  Thanks Mike!  When I walked into the kitchen earlier today the aroma of the tomatoes I picked in his garden was floating somewhere in the air.IMG_1694That’s when I knew it’s time for ……..PANZANELLA.  Ok, Panzanella, what is it?  Well let’s start with what it’s not.  It’s not made with toasted bread.  The bread has to get stale.That means you can’t force it.  STALE. Let it sit in a paper bag for 2 days after you buy it, and buy brick oven Italian bread, no seeds, if possible.  The  toasted bread is a crouton, delicious, but not panzanella. One problem in being authentic to the Tuscan Panzanella is the bread itself. In Tuscany the bread is salt-less.  NO SALT.   When I went to Italy the first time in 1986, my maternal grandmother, a native of Avellino told me “be careful when you travel up North (in Italy)….senza sale..o’pane senza sale..no good.”  LOL.  She was right. Saltless bread must be one of those “acquired” tastes. If all the bread you’ve eaten all your life contains salt, it’s a strange taste without it.  So unless you are baking your own bread chances of finding good Italian saltless bread is going to be a problem. Even in Italy, outside of Tuscany, they use their local breads containing salt for this dish.  This salad is a balance of bits of only a few things.  There’s a small amount of red wine vinegar that helps to soften and flavor the bread and that allows the tomatoes full flavor to shine through. Imagine, I can wax poetically over a salad of stale bread and tomatoes.  If you notice in my title to this blogpost I say Panzanella “STYLE”…that’s like a get out of jail card for me.  It allows me to be close to what’s thought of as the closest to the original without misnaming the dish.  My panzanella I made tonight contains no Cucumber. Why?  I love cucumbers.  One of my daughters loves cucumbers.  My wife?  Hates them (so misguided isn’t she?). So, since one cooks to make the diners happy I always make my version of Panzanella without cucumber.  Feel free to add it, or, stick with my Panzanella STYLE.  And put down that bottle of Balsamic. It’s not , never now or ever..a substitute for Red Wine Vinegar which is what you use in this dish.  Italy generally is fiercely regional.  Balsamic is a traditional aged product of Emilia-Romagna.  Panzanella is generally a Tuscan dish.  Not the same region so pay attention here!! Alright, enough of my lecturing on this salad..let’s make it now.

TIME: 2 hours                                             SERVES: 4 people

4 thick slices of STALE (remember, Stale, plan ahead her, this isn’t a salad with seasoned croutons which is what “toasting ” them in the oven would do.  coarsely chopped

3 large tomatoes, JERSEY VINE RIPENED if possible..if not, find good local homegrown or farm market tomatoes.  Dice them and leave them in a bowl.

1 SMALL RED ONION, DICED

4 BASIL LEAVES

(1 PEELED AND THIN SLICED CUCUMBER IF USING)

SEA SALT

3 TBS. EXTRA VIRGIN OLIVE OIL

2 TBS RED WINE VINEGAR

WATER

1 TSP SEA SALT

FRESH GROUND BLACK PEPPER

Soak the bread in about 1/8 cup of water for 15 minutes, then gently squeeze out the water. Then season with 1/2 tsp Sea salt, 1/2 tsp Black pepper, 2 tbs, Red Wine Vinegar, blend, then add 2 tbs. of the Extra Virgin Olive oil. Let this sit for 15 minutes.  Now add all the other ingredients:IMG_1697Then mix gently with…YOUR HANDS.  It’s how it’s done.  There are 2 methods, mine and then everyone elses, lol.  In Tuscany the bread is mixed by hand FIRST and then the other ingredients blended in.  I mix it all together, let it sit for 1/2 hour. Then I mix it again making sure the bread is well soaked.  Let it sit for 1/2 hour again, check for seasoning then serve. It’s that simple.  Add a drizzle of Extra Virgin Olive oil before mixing prior to serving. Fresh ground pepper over everything.

It’s hard to enjoy this out of season which is why I’m highlighting it now.  If you attempt this in the winter months,  no matter how hard you try those winter tomatoes will stay rock hard and NOT give up the juices they do in the Summer.  Those juices are the real flavor in this salad and the soaked bread delivers it to you.  Note: seasoning. At every step give the salad a taste and if something is not quite right, a little salt and pepper will correct it.IMG_1700

 

 

MOM’S PARTY BAKED BEANS

Memories make foods taste better, that’s a fact.  Case in point are these simple baked beans that my late mom used to parade out for BBQ’s in the Summer and special occasions where she was the “caterer”.  Now before you go getting food snob on me I must tell you that these are made with canned beans.  If that offends you..this is not your recipe.  HOWEVER I will tell you that they are fantastic and unless your tastebuds just do not care for American baked bean dishes, you HAVE to make a tray of these.  Delicious and addictive.  Now truth be told it’s not EXACT to my Mom’s.  It’s close.  My Food Snobbery actually embellishes the dish without recipe OVERKILL.  I think Mom would be proud, happy, and like them. Basically I don’t add anything different then she did, but I add more of a few things.  Now keep reading and you’ll find out.  Back in May for Memorial Day my sister Liza made them.  I saw the pan and of course got a lump in my throat wishing my Mom was in the kitchen with us.  “These are Mommy’s party and BBQ in the back yard cabana (it was a screened in porch deal) Baked Beans aren’t they?” My sister replied, yes they are.  They had that deep rich color with the bacon top that Mom’s did. Unmistakably these were Mom’s.  For some reason, you don’t make these for just a  nightly dinner.  Instead they are festive…party buffet food…Summer BBQ in the backyard food.  I’m sure there are foods/dishes that you all love that remind you of a now gone loved one and memories of good times.  In my very ItalianAmerican home this version of American Baked Beans meant a good time or big party was happening.  Oh, I also changed the brand of beans, Mom used Campbells..most available, most popular.  This was in the pre Bush’s Beans days… B & M was the most expensive competition. My wife LOVES B & M so for a family party last week I made a tray using the B & M beans.  So I’m not straying from her formula..too much.  AND here’s the proof..my sisters saw them and said …”AHHH MOM’S!!”  Then confirm too (as if my own tastebuds are not the last word  LOL), my 46 year old nephew PROCLAIMED, “Wow, Grandma’s Baked Beans..it’s been too long..Spot on Uncle Pete”.. Just an FYI, when Mom made REAL BAKED BEANS, not for parties or BBQ, she’d soak the dry beans and layer them with salt pork and other ingrdients and in a New England Bean Pot, covered into the oven they’d go for hours.  That’s a different dish of hers.    OK, let’s cook.

 

MOM’S “PARTY” OR BBQ BAKED BEANS

TIME: 2 hours                   SERVES: 8-10

12 STRIPS OF BACON

1 MEDIUM VIDALIA ONION (SWEET) DICED

2 28 oz CANS B & M BAKED BEANS (no, i’m not getting sponsored here, it’s what I use, so….if you like use any other 28 oz cans of beans)

2 TBS BROWN MUSTARD

1/4 cup KETCHUP

1/8 CUP BROWN SUGAR

1 TBS MOLASSES

1/2 TSP TABASCO SAUCE

1 TSP WORCHESTERSHIRE SAUCE

2 TSP REAL MAPLE SYRUP

Start by pre heating your oven to 300 degrees F.   Dice 5 slices of the bacon and in a cast iron or heavy pan, saute’ the bacon on medium heat.  When you see bacon grease rendering into the pan then add the onions.  Stir well to make sure the bacon grease is on all the onion.  Let this slowly cook until the bacon is just about to the crisp stage and the onions are soft. Takes at least 15 minutes, more or less.

Remove from the heat when it looks like that picture above and drain off all that residual bacon fat.  Let it rest.  In a bowl or simply the baking pan you’re going to use add everything else except the remaining bacon strips and blend well.  THEN fold in the bacon/onion mixture.  Top with the bacon strips.    

Now into the oven for 1 1/2 hours.  TIP: place the pan on a sheet pan.  JUST in case there’s bubbling and spillage, this tomato and sugar and bacon blend will make a nasty mess if it hits the bottom of your oven. The sheet pan is insurance.  Pay your premium!!

When the pan looks like the picture below, you are done.  Resist the urge to move it along with a higher oven temp. Your BAKING the beans. They will taste and feel different than if you simple heat them up out of the can.

Let the hot beans sit for 15 minutes at least before serving.  Now, here’s one of my ALL TIME FAVORITE things to eat.  See those bacon strips?  They are ridiculously amazing…is that even proper grammar?  I don’t care.  It’s amazing. Make sure you sneak a few before the rest of the diners get to dig in.  You made it, you deserve it.  I can probably show you when my Mom used to slap my hand when she’d catch me lifting a strip before they were served.  My sister and I would always fight over them.  If you notice in the ingredient list there is no SALT or PEPPER  added.  Why? You are using canned beans in tomato sauce cooked with Pork, salt, seasonings, etc.  You are using bacon which releases salt into the baking beans.  Ketchup, mustard,Worchestershire all have salt so DO NOT ADD ANY MORE TO THIS DISH.  The sweet caramelizing of the dish balances the salty in it..IT’S FANTASTIC. Maybe because it’s a direct link to MOM? or simply because it just tastes that good?? I conclude, it’s both.  Happy Cooking.

 

 

 

ROASTED TOMATOES ON THE VINE WITH MOZZARELLA, GRAZIE MICHELE SCICOLONE

OLYMPUS DIGITAL CAMERA

Tomatoes on the vine…the sights and tastes of the Summer season and hopefully the promise of an extended period of good weather until the Autumn frosts..these are beautiful things.  Cookbooks are beautiful things to (are you thinking, “where did THAT thought come from?” and one in particular is from a favorite cookbook author, MICHELE SCICOLONE, based in New York City and has been writing wonderful cookbooks that bring good food and sentiments to your table.  She’s very easy to follow and her recipes are wonderful.  So here’s the tie in–that tomato dish picture and the focus of this blogpost is from her cookbook THE ITALIAN VEGETABLE COOKBOOK.  Certainly this one is a favorite for all the reasons I mentioned and more..the photography is wonderful, the reading is easy, and the foods are glorious.  It’s a celebration of Italian Vegetable ideas and not once will you say..hmmm.  where’s the BEEF??? strascinati 003There’s my copy, i bought it as soon as it came out. AND doesn’t that cover look like the lead picture?? Of course it does and I’m going to share with you how I made this with many thanks to Michele Scicolone   (http://www.amazon.com/The-Italian-Vegetable-Cookbook-Antipasti/dp/0547909160)

 

This dish is a star and her version pairs the “on the vine” roasted tomatoes with Burrata.  Anything more delicious than Burrata?  Ok, maybe somethings AS DELICIOUS AS burrata. For my version though I was Burrata-less and instead used what I had in my fridge which were BOCCONCINI or CILIEGIE DI FIOR DI LATTE…”Fresh” small Mozzarella Balls in Water. I’d strongly advise either the Burrata with this (which is best because of it’s Creamy nature) or a fresh style in the water small mozzarella.  Get yourself about 1 lb of Tomatoes on the Vine..fresh picked would be even better! Pre heat your oven to 375 degrees F.  Coat them with 1 cup of Imported Italian Olive Oil, a good sprinkle of Kosher Salt, grinding of Black pepper and place them into a baking pan lined with foil.  Try to make sure none of the tomatoes are touching so the heat reaches all sides and roasts them evenly.

OLYMPUS DIGITAL CAMERA

 

Place into the oven and roast for at least 20 minutes or until the skins are splitting away and shriveled and the tomatoes sort of collapse and are soft.  There, you are done!  To serve, open the burrata, or slice it, or used the bocconcini and drizzle with the juices from the roasting pan.  About 1 lb of cheese should do it. Add that around the tomatoes and garnish with fresh Basil.  Serve with really good bread. Thank you to Michele Scicolone for this wonderful book AND recipe.

 

*My recipe is adapted from Michele Scicolone’s Book THE ITALIAN VEGETABLE COOKBOOK, so that means this is her idea, not mine, and i’m happy to share it.  I highly suggest purchasing the book as well.

OLYMPUS DIGITAL CAMERA