Category Archives: WINE

CLAM AND PORTUGUESE SAUSAGE STEW WITH TOMATO AND ONIONS

OLYMPUS DIGITAL CAMERAThe Mediterranean is one of the most varied regions of the world in its beauty, its people, its countries and its cuisines.  It straddles Europe, Africa and a bit of Asia.  Centuries of trading and plundering brought foods from all over the globe to this region where, like the peppers and the tomato, they became part of the local cuisine.  Portugal on the far west of the Mediterranean region is actually on the Atlantic but it shares this food connection with the rest of the area.  Seafood, smoked pork sausages, abundant use of the powdered dried red pepper we call Paprika, chiles, onions, Olive Oil, herbs all factor heavily in Portuguese cuisine.  Truth be told I’ve not been there, it’s on my bucket list but thanks to living in the NYC Metropolitan area, there are many Portuguese restaurants one can visit, especially in Newark New Jersey’s Ironbound section.  One one of these visits I was introduced to the combination of Clams and Pork.  There are a few dishes that use fresh pork, fried in cubes, and sometimes sliced Portuguese sausages like chourico and linguica are used.  Combined in a saute’ of the pork,  peppers, onions, garlic, herbs, then wine, paprika, tomatoes, the clams are then added last and steam in the mix adding their oceanic brine to the liquid.  It’s amazing.  Want to try it?  Good.  Let’s cook.

TIME:  about 1 hour                            SERVES:  6

1 LB. PORTUGUESE CHOURICO OR LINGUICA (DIFFERENCE IS CHOURICO IS HOT, LINGUICA IS MILD), CHOICE UP TO YOU.  I LIKE THE EXTRA SPICE KICK FROM THE CHOURICO, SLICED INTO 1/4 INCH RINGS

1 CUP CHICKEN STOCK

1/2 CUP PORTUGUESE WHITE WINE (OR ANY MEDITERRANEAN WHITE)

1/4 CUP SPANISH OLIVE OIL

1 LARGE ONION, THIN SLICED

4 CLOVES OF GARLIC, PEELED AND THICKLY SLICED

1 DRAINED  28 OZ CAN OF SAN MARZANO TOMATOES, COARSE CHOP THE TOMATOES, RESERVE THE JUICE FOR ANOTHER USE

1 JAR ROASTED RED PEPPERS,  SLICED

4 DOZEN COCKLES OR SMALL LITTLE NECK CLAMS, SCRUBBED AND CLEAN

2 SPRIGS OF CILANTRO OR PARSLEY

1 TSP. SWEET SPANISH PAPRIKA (HUNGARIAN WORKS TOO)

PINCH OF SEA SALT

 

In a Dutch oven, add 2 tbs of olive oil and heat.  Brown the Chourico on both sides.  takes about 6 minutes.  Remove with a slotted spoon.  Add the onions and 1/2 the garlic.  Season with salt and the paprika.  Be careful not to brown the onion as that will turn them bitter.  Keep an eye on it and stir frequently.  When they are fairly soft, add the peppers and tomatoes. Saute’ for 5 minutes then add the wine and reserved Chourico, and let this cook for 5 minutes. Add the Cilantro (or parsley) then the rest of the garlic and the chicken stock.  Bring to a boil a little more olive oil, and then the clams.  With a sturdy spoon make sure the clams are all coated with the liquid. Cover and let this cook for 10 minutes,  Uncover and check for the open clams. If all clams aren’t open gently stir the pot and cook until they are all open, another 5 minutes it should take.  Let the pot sit hot and covered for 10 minutes.  Uncover. Any unopened clams discard.  Serve in bowls with crusty bread on the side that you’ve drizzled the remaining olive oil over. Now dip that bread into those bowls, bring a clam up to your mouth and slurp out the juice and the clam then have a slice of chourico as a chaser.  LOL. Tastes great right?  Enjoy and Happy Cooking!!

 

 

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SAUSAGE AND PEPPERS MEATBALLS, PARTY TIME FAVORITES

IMG_4685More meatballs…can one ever have too many meatball recipes?  Imagine a world where instead of eating the same meatballs at every cocktail party, you know….the frozen bag of balls added to a slow cooker with Ketchup and Grape Jelly….those ones or added to brown gravy..those ones too? Imagine if there were different meatballs..all the time. A world of so many meatball recipes and styles you could eat a different one every day of the year.  That’s my goal.  To give the home cook ideas to move out of the same old same old.  Ok, sounding harsh here maybe but not my intent.  Variety.  Mix it up.  Like getting new clothes or a hair cut.  Bringing a fresh idea to a food type that everyone loves especially at parties.  I created this meatball recipe for a party where they wanted sausage and peppers but didn’t want big  links, or the rolls, or slices, or the mess associated with eating Sausage and Peppers at a party.  An appetizer party where everything is small, compact and can be juggled with a drink in one hand and a small plate in the other. Thinking outside of the old box.  I thought…put all the components of the Sausage and Peppers and Onions dish into a meatball.  There.  Done.  Easy.  The chopping of the peppers and onion and the rolling of the balls might be the most work involved.  Not sloppy.  Compact.  East to handle AND DELICIOUS. Get the flavor of a serving of Sausage and Pepper in a small meatball.  Are you excited? I’m excited.  Let’s go into the kitchen together and get this party started!!

1 1/2 lbs. SWEET ITALIAN SAUSAGE MEAT (PREFERABLY WITH FENNEL) OUT OF ITS CASINGS

1 LARGE EGG. BEATEN

1/4 CUP PLAIN ITALIAN BREADCRUMBS

3 FINE DICED CUBANELLE (ITALIAN FRYING PEPPERS)

2 FINE DICED MEDIUM SIZE ONIONS

2 FINELY MINCED CLOVES OF GARLIC

2 TBS MINCED ITALIAN FLAT LEAF PARSLEY

2 TBS HEAVY CREAM

1/8 CUP GRATED PECORINO OR PARMIGIANO CHEESE

PINCH OF BLACK PEPPER

2 TBS  RED  ITALIAN WINE

OLIVE OIL

Add olive oil , about 2 tbs to a wide skillet and when the oil is heated add the onions and peppers.  You will need some patience here, this is not a quick saute’.  Instead your really “sweating” the peppers and onions to slowly soften them.  Season with just a small bit of salt.  Shake them a few times to prevent them from getting crisp or brown on one side.  When they are soft, about 10 minutes into it, add the garlic and let this cook for about 3 minutes.  Now add the wine. and let this cook until the wine is just about evaporated.  Move off the heat and let this mixture cool.  Pour the heavy cream over the breadcrumbs and let them hydrate.  Takes about 5 minutes.  Now add that to all the other ingredients (including the peppers and onions)  and gently blend well. Let this mixture sit for 20minutes covered in the fridge.  Now form into small balls and fry them on all sides for at least 10 minutes.  Break one open to make sure it’s cooked thru.  Makes about 25-30. Serve on toothpics, or pics on the side.  You can also use a longer pick and do a meatball and a small ball of mozzarella for a party platter.  Or you can freeze or refrigerate for use later.  They reheat wonderfully on a lightly oiled sheet pan.  Sausage and Peppers without the mess…serve a few in an Italian Roll..delicious!!  See folks, so many ways to cook a dish….be creative, have fun, Happy Cooking!!

 

 

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!!!

 

PASTA ALLA NORCINA

 

OLYMPUS DIGITAL CAMERARich, Earthy, as tan and brown as an Umbrian landscape, I give you Pasta Alla Norcina.  Let me start
by telling you that this was again me playing “CHOPPED” with what was in my refrigerator.  The
entire recipe started with 2 fresh sausages and a container of unsauced leftover Cappellini.  Just  so
you know, Cappellini(Angel Hair)  is not the right pasta for this dish, so, there, now it’s out there and I can’t take it
back.  I will not apologize for this breach of the recipe contract only because the largest breach of
contract comes from not utilizing everything in your refrigerator.  I will give myself points for that one.
The refrigerator also had 1/2 pint of cremini mushrooms that needed my attention and 1/2 cup of
heavy cream that also was screaming to be used.  Everything came together when I remembered the
classic dish (sauce) from Umbria for pasta called NORCINA.  Norcia is a town in Umbria, most
famous for being the birthplace of the brother and sister duo, Benedict and Scholastica, who founded
the Benedictine order of Monks.  The other is the intense food culture which has pigs at it’s center.
So hallowed is the Pig in Norcia that the word NORCINERIA is given to butcher shops where the em-
phasis is on pork, especially sausages.  The other claim to fame are their truffles and mushrooms.
All of these factor heavily in their food ways and this sauce seems to be a real triumph of all those good
things.
Start with the sausage..unlike the Southern Italians, Umbrians do not use fennel in their sausage, just
pork, pork fat, red wine, salt and pepper.  Umbria by the way is a region in Central Italy.It’s sort of a bridge
between the tomato and olive oil South and the butter, cream and polenta filled North.   For Pasta alla
Norcina for 4-6 , you will need 4 links of Italian Sweet Sausage, without Fennel.
Slit the casings with a sharp knife and remove the meat.
In a large wide skillet, heat 2 tbs. of olive oil then add the crumbled sausage meat.    Dice a medium
sized onion and set aside.  Move the sausage around so it doesn’t only brown on one side.  After
10 minutes on medium heat, add the onions, and 3 fresh chopped sage leaves, and 1 tsp. fresh
chopped thyme.  The sausage already is seasoned with salt, so only add a little to season the onions.
Move the onions and sausage around the pan, add 1/2
tsp. of peperoncino and cook this for a good 7 minutes. Chop 6 Cremini or Porcini Mushrooms into
a fine dice and add that to the pan.  Let this saute’ for a good 5 minutes, make sure those mushrooms
are diced finely…or it will throw the cooking of the sauce of…Now add 1 thinly sliced clove of garlic…let
it get fragrant (i love saying that…because it does!!) about 2 minutes.  Now, add 1/2 cup of White Wine,
deglaze the pan all around so all the bits of meat on the bottom.  This is sometimes referred to as the
FOND (that really means the deglazed pan juices, but many use the term to denote the bits that are
caramelized on the bottom of the pan)..regardless of the technical term..it’s a boatload of immense
and deep flavor.  Through out those over salty boullion cubes…this is where you will get concentrated
flavor from.   Make sure you use your wooden spoon or spatula to pull those bits off the bottom and
turn the wine a nice brownish color.  Let the mixture cook on medium for at least another 5 minutes,
or until the onions turn soft and translucent.
Now pour the cream into the pan and stir it around.
Are you noticing that I’m not using any addi-
tional fat like butter, or thickeners like flour to create this cream sauce….??  How can you make such
kitchen magic you say?  Ha…I’m no magician, a full bodied natural product like Heavy Cream and slow
heat will perform that magic for you.  This “trick” I absolutely learned in Italy.  There was something
different in Italy with their cream sauces for pasta..and that something is ..it’s just cream.  Let this
simmer with eh sausage and mushroom mixture and in 20 minutes, it will have reduced considerably
and will have changed into a thick and deep colored sauce.

Now like SO many Italian and homecooking recipes, this Classic will have variations from cook to cook
or chef to chef or family to family.  I researched as much as I could on this sauce and these were the
ingredients that came up the most :  Umbrian sausage, onions, small bit of garlic, olive oil, Heavy Cream,
Parmigiano, mushrooms, wine, sage and/or thyme, a bit of hot dried chile pepper..Truffles showed up
very frequently, but since mushrooms did as well, and I had them I added the mushrooms to my dish…less
frequently, but still common to many recipes was anchovies, peas, parsley, pancetta.  I had some frozen
peas so I thought it would be a nice touch.  For those who are non-pea lovers, omitting this is not a mortal
sin. For those who like peas (I LOVE PEAS!) add 1/4 cup frozen peas into the sauce, just let it simmer for
another 5 minutes, then turn the sauce off.  That’s right..FLAVOR MELDING WILL NOW HAPPEN.  Push
the sauce to the back of the stove while you cook 1 lb. of Penne (most proper for the dish) or Cappellini
as I did here according to the package directions just till al dente (are you sick of me saying that yet? un-
fortunately, that’s too bad, it’s the way macaroni is meant to be eaten, you will not serve mush on my watch).

Isn’t that awesome?  We are
not done yet…drain the pasta and then add it to the pasta and on a low flame, for only about 3 minutes,
warm the pasta in the sauce.
Remove from the heat.  Stop, no eating yet.  Add 1/4 cup of freshly grated Parmigiano-Reggiano to this
masterpiece you just created.  Always add the cheese at the end, especially with a cream sauce.  Mix
well and let this sit for a few minutes so the cheese becomes part of the dish.
Time to eat..for 4-6.  A wonderful dish of pasta and meat for you and your family or friends.  Buon Appetito
from the Umbrian countryside…or New Jersey,

Add a little extra cheese when serving if you like…I like..

TORTELLINI DELLA NONNA, my wife’s version..with Prosciutto Cotto, Peas, Cream, and Parmigiano-Reggiano

dellanonna 006Things go in and out of fashion in all facets of human life.  Music, Clothing, Styles, FOOD, etc.  Some dishes have a white hot flash in the pan #hashtagged Social Media celebrity status life for a few months, years, decades while others are looked back on with a scratch of the head or maybe a sentimental hug.  Where do I place this dish that was one of the most popular ItalianAmerican restaurant dishes in the late 70’s-early 80’s?  TORTELLINI DELLA NONNA.  That era boasted a sauce called DELLA NONNA, which in true Italian fashion can point to 1000 things at the same time.  None of which are even closely related but the name is a term of endearment given by a cook to a dish when it evokes feelings of one’s Nonna, or Grandmother.  The French term many dishes “Gran Mere” in the same way.  Something your Grandmother made, or close to it, however in my case, My Grandmothers were both in Italy (one in Avellino and one in Sicily).  There was no cream saucy pasta being made in their kitchens.  That was restaurant food or the food of Central and Northern Italy.  To them, those regions were the same as saying “Austria,  Norway, or the North Pole”.  dellanonna 006  Even the use of Tortellini was unheard of in my family’s kitchens.  This was a pasta introduced to the ItalianAmericans of southern Italian ancestry via the American Italian restaurant.  Without those “Northern Italian” restaurants introducing these foods and dishes from Italy’s Central and Northern regions unless we travelled there, we’d be unaware of the complete treasures of the full Italian landscape.  So much food, So little time!!  During those years I mentioned one could order these dishes and recipes would be posted in magazines and in cookbooks or written down on a napkin by a cook in a restaurant to diners interested in making the dish at home.  I’m not sure when or how my wife Debi got this recipe.  Did I give it to her?  I can’t take credit for that. She’s not sure but maybe one day we’ll both remember.  She loved the dish, although prefers it with Cappellini.  Me?  I prefer it with Tortellini.  I feel it just married best with that. She enjoys Cappellini with everything.  After 42 years with her I’m not going to change her pasta eating habits no matter how hard I’ve tried. 00 There she is, our little Della Nonna Sauce maker with our two daughters. So consider this recipe a compromise, like any good marriage.  Her sauce with my pasta choice.   I hope you love her recipe for Della Nonna Sauce as much as I love her….and her sauce.

Time: about 1 hour              Serves: 4

 

1 lb. Cheese or Cheese and Spinach Tortellini

2 1/2 TBS. UNSALTED BUTTER

8 OZ. PROSCIUTTO COTTO (COOKED SLICING HAM), DICED SMALL

1 LARGE FINELY DICED SHALLOT

1/8  CUP VERMOUTH

1 1/2 CUPS HEAVY CREAM, ORGANIC WOULD BE OPTIMAL

1 CUP FROZEN PEAS

3 FRESH BASIL LEAVES

KOSHER SALT,  FRESH GROUND BLACK PEPPER

3/4  CUP GRATED PARMIGIANO-REGGIANO OR ASIAGO, GRATE IT FINELY

EXTRA PARMIGIANO/ASIAGO FOR TOPPING

1 LB. TORTELLINI OR TORTELLONI FILLED WITH SPINACH AND RICOTTA OR PROSCIUTTO, COOK TILL AL DENTE.

 

Start with melting the butter in a wide high sided heavy pan/skillet.  Add the shallots and season with some salt and pepper.  Do not let them brown, takes about 2 minutes.  Now add the ham and cook for about 3 minutes, moving the meat around in the pan.  Add the wine and let this cook for 5 minutes.  Now add the heavy cream and gently stir until all is mixed. Add a few basil leaves and the peas.

Let this simmer for 20 minutes stirring frequently.  The sauce “transitions” from a loose liquid into a thicker liquid.   KEEP STIRRING!!  Now add the tortellini and coat well.  Add the grated Parmigiano and blend it into the pasta.  Taste.  If it needs more seasoning, add more cheese, or more salt (never both) and a nice grinding of the pepper.  Blend.  dellanonna 005How does that look?????  And it tastes even better.  Now here’s my style of saucing this pasta, there will not be a pool of sauce in the bottom of the bowl.  I make this like these pastas are made in Italy.  With a wonderful coating of the sauce on the pasta, not enough for the pasta to go swimming.  If you like more “sauce” in your bowl, increase the Heavy cream to 2 full cups.  So if you want my wife to cook for you, this is basically her recipe with a few of my notes thrown in.  Make no mistake, I’m the daily cook in the house, she had zero interest in cooking. Which is another reason why we are together for so long, the kitchen is mine. LOL. When she does decide to cook I enjoy my plate of Tortellini and she enjoys her Angel Hair.  All the ingredients in this dish work well together, like any good marriage.  Happy Cooking.

VERMOUTH AND LEMON GARLIC SHRIMP

OLYMPUS DIGITAL CAMERA There are many types of Shrimp sautees usually involving butter, olive oil, garlic and wine.  The most popular of course is the ItalianAmerican favorite, SHRIMP SCAMPI.  Once you have a basic technique or recipe down you can mix/match on it and build up into something new.  When you change even one part of a recipe you’ve created something new.  The rule to follow though, or I should say, the rule I follow is to keep the new ingredients in the same family/cuisine and the end result will turn into a great plate of food.  Case in point, Sauteed Shrimp, or Shrimp Scampi.  By changing one ingredient you create a whole new dish…White Wine has one flavor profile, but if you switch it up to VERMOUTH, now your dish will taste completely different. VERMOUTH is an old school fortified wine, so there we have the common denominator of wine.  Seafood and Vermouth are an old school pairing.  Look through some cookbooks from the late 50’s, early 60’s.  Companies like Martini and Rossi pushed real hard with the food industry to not only use their Vermouth as a drink or a mixer, but as an ingredient for cooking.  It works very well with fish and especially seafood like Shrimp, Clams, Scallops.

Vermouth is a flavorful and interesting type of fortified wine originally made with “WORMWOOD” which in French translates to VERMOUTH. 165994_3211681293308_1441686714_n-1 In Piedmont in Northern Italy various distilleries began to sprout up and Italy along with France because Vermouth country.  As a drink ingredient Vermouth is a main component of the MARTINI which, thanks to JAMES BOND became a signature of the swinging 60’s.  Think MAD MEN and suddenly Vermouth will pop into your head. In fact, that’s what happened when I decided to make this dish.  Mad Men was about to have one of its season premieres and there was a bag of U.S. Wild Caught 16-20 Shrimp in the fridge.  Vermouth in the cabinet.  Lemons in the produce drawer.  It all came together.   Vermouth Garlic Shrimp with Lemon and Parsley.  Vermouth is such a pronounced flavor that I decided a simple addition of Italian Flat leaf parsley would be plenty.  Vermouth is a blend of citrus peels, herbs and other aromatics so there’s the flavoring, no need to add additional green herbs with strong flavors.  And that’s how you take one recipe and create something new.  A few ground rules and you’re golden. So this post will contain 2 recipes..one for the MadMen inspired Vermouth and Lemon  Garlic Shrimp and then a way to make Pierre Franey’s style of Crevettes au Vermouth…fancy right? Didn’t know I could speak French?  Only when it comes to food. I’m not that good, lol.  The Franey’s French version adds cream to the dish.  Life is all about choices, your recipes and cooking should be the same way.

 

SERVES: 4                                           TIME: 35 MINUTES, prep and cooking

  • 1 ½ pounds raw  16-20 shrimp peeled and deveined.
  • 1/8 cup sifted all purpose flour
  • 1/8 tsp. Sweet Paprika (use a Hungarian or European brand)
  • tablespoons  unsalted butter
  • Salt to taste
  • Freshly ground pepper to taste 
  • 3 sliced garlic cloves 
  • ¼ cup dry white vermouth
  • 1/8 cup Olive Oil
  • juice of 1 lemon
  • 6 lemon slices
  • 2 tablespoons finely chopped parsley

In a heavy wide skillet/frying pan gently heat the butter and 1/2 the olive oil  Lightly dredge the shrimp in the flour mixed with the paprika and saute’ the shrimp till just golden on both sides, Takes about 5 minutes.  Do this in batches as overcrowding created steaming because of excess water created and the whole dish is ruined.  Keep the shrimp in on a platter lightly tented with foil. When you are all done saute’ the garlic for 2 minutes taking care not to let it brown or burn then add the Vermouth to the pan and deglaze it.  Add the lemon juice, the salt, pepper, parsley and the remaining olive oil.  Bring to a gentle boil then reduce to a simmer.  Add the shrimp back to the pan and gently heat through for 3 minutes.  Done.  Serve over rice or with potatoes or linguine.  Garnish with Lemon wedges.  Of course, before adding the shrimp taste the sauce and check for seasoning.

to the above recipe…if you want to make it in the style of CREVETTES AU VERMOUTH by Pierre Franey simply omit the lemon.  Omit the olive oil.  Omit the Garlic. Add the following ingredients:

4 tbs. additional unsalted butter

1/4 cup Heavy Cream

 

When you are ready to saute’ the garlic in the first recipe, instead, saute’ the onion till soft, about 7 minutes, then add the vermouth and deglaze the pan.  Bring to a boil, then reduce…add the heavy cream, then the additional butter. Blend well and then add the shrimp and heat thru on a simmer for 5 minutes.  French. nice.

Enjoy either. The Vermouth saute on top..and the Cream Sauce version adapted from Pierre Franey’s recipe.

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SICILIAN STYLE SAUSAGE MEATBALL STEW..SPEZZATINO CON POLPETTE DI SALSICCIA

img_3252SPEZZATINO!!!! The Italian word for STEW…although the word STUFATO means stew also, don’t ask, I don’t have an answer for that.  I think SPEZZATINO sounds nicer.  On the island of Sicily they have a SPEZZATINO culture, over in the Palermo region where they stew meatballs with potatoes.  Sounds like heaven.  A few years ago my friend Rose Marie Trapani, a native of the Palermo, Sicily region talked about her Mamma’s Meatball and Potato stew.  I had to make it. I loved everything about it.  In Sicily they also use the term SPEZZATINO AGGRESSATO DI POLPETTE CON PATATE…more new Italian and Sicilian words to increase your culinary vocabulary!! I like!!!  However, the stew I made last night was BASED on the principles of the Spezzatino Aggressato but I must drop AGGRESSATO from my recipe title.  My meatballs in this recipe are made from Sweet Italian Fennel Sausage Meat.  Into the stew I add Broccoli Rabe, Onions, Potatoes, diced Tomatoes, Mushrooms, Borlotti Beans and a nice red wine from Sicily, from REGALEALI, a NERO D’AVOLA.  What flavors in this stew! Notice I say Sicilian Style only because I created this dish in my kitchen with things from my pantry and fridge that went well together, it’s not a bona fide Sicilian dish.  I try to be careful about my Recipe titles. When I had a bowl of the Spezzatino the next day  I added some ricotta to the mix.  WOW. Not only did it taste better like all stews do the second day but the ricotta was a very tasty addition!  I’d advise making this on one day, and serving it the next.  Truly remarkable Italian-Siclian flavors.  It has that “Grandma” taste..are you with me here? Capisci??? Good.  Now we can start to cook.img_3231

First, we make the POLPETTE DI SALSICCE…the Sausage meatballs, made a bit smaller than a Sunday Sauce meatball.

TIME: 1 1/2 HOURS, prep and cooking                              SERVES: 4

1 LB LOOSE ITALIAN SWEET FENNEL SAUSAGE MEAT

1 BEATEN LARGE EGG

1 CUP STALE ITALIAN BREAD, SOAKED IN MILK AND SQUEEZED

2 TBS CHOPPED ITALIAN PARSLEY

1 CLOVE FINELY MINCED GARLIC

1/4 CUP GRATED PECORINO ROMANO OR PROVOLONE OR CACIOCAVALLO CHEESE

1/8 CUP RED WINE ( A RED SICILIAN, LIKE NERO D’AVOLA FROM REGALEALI IS FANTASTIC)

(do not add any salt to these meatballs as the sausage meat is already salted/seasoned and we are adding grated cheese)

Blend the garlic, parsley, bread with the beaten egg.  When combined, add the sausage meat and blend everything until it is well mixed.  Let it sit for 15 minutes covered, then form into small balls.  Fry the balls in Olive Oil. Reserve in a bowl. You will need to cook in batches.  Deglaze the pan with 1/8 cup of the Red Wine scraping the bits from the bottom of the pan. Pour this over the meatballs.

for the SPEZZATINO:

2 TBS. OLIVE OIL

1 DICED MEDIUM ONION

6 QUARTERED CREMINI MUSHROOMS

2 SLICED CLOVES OF GARLIC

1 DICED AND SEEDED TOMATO

2 CUPS of GREENS (chopped Swiss Chard, broccoli Rabe, Turnip Tops, Escarole, Spinach)

1 CUP of diced peeled POTATOES

2 CUPS OF COOKED BORLOTTI OR CANNELLINI BEANS

1 CUP OF RED WINE

2 CUPS OF CHICKEN STOCK

SALT, PEPPER TO TASTE

In a large heavy bottom pot heat the olive oil.  Add the onions,mushrooms, season with salt and pepper and then add the potatoes.img_3232 Let this cook for about 10 minutes   stirring frequently. Now add the tomato and the greens. Cook for 5 minutes, Add the garlic and when fragrant (about 2 minutes) add the beans.

img_3233  Mix.  Now add the wine first and bring to a boil.  The aroma is amazing at this point. Stir and then add the chicken stock and add stir. Add the Sausage Meatballs and any of the liquid that has collected in the bowl of sausage balls. img_3234Gently stir and bring to a boil again. Then reduce to a simmer.img_3236Now let this simmer until much of the liquid is reduced.  You want a sort of thick stew here rather than a soup (and that’s why it’s a SPEZZATINO!!!). This process should take about 40 minutes.  Keep an eye on this so it gets to the right consistency.  Frequently stir the pot.  When it’s done let it sit at least 3 hours before serving. Next day is even better.img_3238

Before serving, drizzle lightly with Extra Virgin Olive Oil, peperoncino if you like, and of course grated Parmigiano or Pecorino. A hearty bowl of flavors with a Sicilian Twist.  Potatoes and Meatballs in a stew…Sicilian genius and comfort food.  A few other ingredients and it’s Minestrone meats Sicilian Meatball Stew…fantastico!!!  A nice Sicilian Red, like the Nero D’Avola you used in the Spezzatino goes great with it…img_3241