Category Archives: VEGETABLES

SICILIAN CAULIFLOWER AND POTATO CROQUETTES, CAZZILLI DI VRUOCCULI E PATATE

12301481_523460571155581_6765352164488669537_n Italians love fried little bits…fritti…and the fritti come in many forms.  Depending on the region you will often find little street stands or stores that specialize only in Fried Foods. Stop.  I see your eyes rolling.  Life’s too short not to enjoy a fried treat now and then.  The list of Italian fried bits is very long AND delicious but let me introduce you to this one from Sicily.  The CAZZILLO.  Plural, CAZZILLI.  Now pardon my comments here but Sicilians love the bawdy and love things that make you laugh in embarassment.  Cazzo is Italian for the male organ…Cazzilli is Sicilian for, well, a little one LOL.  Are you embarassed and shocked?  The Sicilians have done it again.  Have some fun, life’s too short not to laugh a little.  This dish combines the Sicilians love of a good joke with a few of their favorite foods, potatoes and cauliflower.  VRUOCCULI is actually a type of cauliflower, a little greener than our pure white American Cauliflowers.  This CAZZILLI recipe is a version of the typical Sicilian potato croquette combined with mashed cauliflower.  Sicilians make their potato croquettes either simply rolled in flour and fried OR breaded and fried.  Generally when I’m making a Napoletana style Potato Croquette (Panzarotti) I will bread them. But when making Sicilian ones I don’t bread them.  These Cazzilli have a hefty helping of grated Caciocavallo cheese in them.  Now Caciocavallo is not available everywhere so instead you can use the more accessible Provolone or Pecorino.  See, I”m not going to give you a recipe that you can’t reproduce in your kitchen.  Truth be told most cooks in their homes will use what’s on hand to make a dish so it’s fine to use any one of the three.  Caciocavallo is most Sicilian.  If you have a good cheese store by you see if they carry CACIOCAVALLO RAGUSANO, from Ragusa, Sicily. It’s amazing.   Now here’s a few tips.  Start with leftover or day old Mashed Potatoes.  Many recipes tell you to make it all the same day.  No.  There’s a magic that happens when a cooked starch sits overnight.  Trust me.  ItalianAmerican Moms and Grandmothers would make their versions of Potato croquettes usually with leftover mashed potatoes from the day before’s dinner. Same for RiceBalls (Arancini).  The end result is just better, and they don’t fall apart.  You’ll need 3 cups of mashed potatoes of this recipe.  Steam the cauliflower the day before as well.  One head of cauliflower for 3 cups of mashed potatoes.  When the cauliflower is still warm, mash it well.  set it in a strainer and let it drain overnight.  OR if you have leftover cauliflower, simply mash it.  So those are the starting points for these CAZZILLI.  Let’s get cooking now!!

TIME: 24 hours                   SERVES: 6 (up to 3 per person)

3 cups chilled day-old Mashed Potatoes

1 mashed steamed Cauliflower head

2 beaten eggs

1 1/4 cup grated CACIOCAVALLO or PECORINO or PROVOLONE cheese

2 tbs. All purpose flour

1 tbs. minced flat leaf Italian parsley

salt, fresh ground black pepper

Olive oil for frying

Lemon slices for serving

Simply blend ALL the ingredients and season with salt and lots of black pepper until you can form a small oval shaped croquette, about 2 inches long.  Roll each one in flour, and then chill for 1/2 hour.  In a large heavy high sided pan (pull out the cast iron skillet for this!) Bring 2 inches of  oil to 360 degrees F and start frying the Cazzilli.  DON’T CROWD THE PAN!!! 5-6 at a time works well.   Fry till golden on all sides, takes about 3 minutes per side.  Drain on paper towels.  When done frying transfer to a nice serving platter and garnish with lemon slices.  They are wonderful hot or at room temperature.  Enjoy your CAZZILLI!!! HAPPY COOKING.

Advertisements

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!!!

 

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!!!           

SEPTEMBER SALAD….TOMATO, PAN ROASTED CORN, THYME AND RANCH WITH RED ONION

0007September is in full swing,  moving us from Summer into Fall and presenting us with some of the best produce of the season.  Tomatoes are fantastic.  Corn is amazing.  Herbs are full of flavor.  It’s right before that old fashioned “Harvest Tyme” so what better time (pun intended) to create a seasonal salad that NEVER tastes as good as right now.  Corn is PAN ROASTED and cut off the cob, mixed with sweet sun ripened  tomatoes, red onion, fresh thyme (more time, i think i have too much TIME on my hands, sorry folks couldn’t resist that bit of corn (more puns, stop!!!). Toss it all with a simple Ranch style dressing and you have a great bowl of salad.  A Celebration of September!  You can make this any time of the year but it will never taste as good as it does right now..unless you’re in the southern Hemisphere. Then you will enjoy this in a few month when your Summer is ending.  I live at the central Jersey Shore and we have farms, lots of local farms that until the first frosts of the upcoming Fall will be giving us wonderful fruits and vegetables. We are called the GARDEN STATE for a reason. Contrary to the usual media images of  the urban areas of this state, we have farms.  Lots of them.  And in September they are giving us their best.  Find some farm fresh tomatoes and corn OR maybe you grow your own!  Follow my recipe and serve this salad to your family and friends.  Let’s go into the kitchen!!!

TOMATO GRILLED CORN THYME AND RED ONION SALAD WITH RANCH DRESSING

TIME : 1 hour                         SERVES: 4-6

RANCH STYLE DRESSING

1/2 CUP BUTTERMILK

1/3 CUP SOUR CREAM

2 TBS. HELLMAN’S MAYONAISE (OR DUKE’S)

2 TBS. OLIVE OIL

1/2 TSP GRANULATED GARLIC

1 TBS. BROWN MUSTARD

1 TSP. APPLE CIDER VINEGAR

1 1/2 TBS. HONEY

2 DASHES TABASCO SAUCE

KOSHER SALT TO TASTE

FRESH GROUND BLACK PEPPER TO TASTE

whisk ALL the ingredients together till smooth and creamy.  Taste for seasoning.  Cover and leave at room temperature until the Salad is ready to “dress”.

 

SALAD

5-6 EARS OF CORN (or 2 1/2 Cups of Frozen, Drained Canned )

2 TBS. OLIVE OIL

1 MEDIUM RED ONION, SMALL DICED

2 RIPE SEASONAL TOMATOES, DICED

2  TBS. CHOPPED FRESH THYME

SALT, PEPPER

In a hot cast iron pan lightly oil the pan and fit 3 ears of corn and let it char on one side.  Turn and do this with all the ears of corn until they are all nicely charred.  When they have cooled down strip the ear of its corn by holding it vertically in a bowl (with a damp paper towel under it to keep it from moving!)using a sharp knife cut off all the kernels from the ear.  When you are done add the fresh of the ingredients to the bowl.  Season with Salt and Pepper.Then pour the dressing over it all.  Blend well.   Taste for seasoning.Chill for at least 1 hour then serve.   Taste for seasoning.

A fitting salad to usher out the growing season and warm weather!!  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