SMOTHERED PORK CHOPS WITH ONIONS AND GRAVY

This week I had the “taste” for Smothered Pork Chops. This is a catch-all term for many variations on the theme of a pan seared bone in pork chop which is finished on the stove or in the oven literally “SMOTHERED” or covered with sliced onions, maybe bell peppers, mushrooms, sometimes Cream of Mushroom soup. The vegetables are cooked until soft and tender creating a gravy using stock or water and when they are all combined with the chops, the meat simmers in that coating and gets tender and flavorful. Note: There is NO SINGULAR “authentic” recipe for this. It’s a dish LOVED by home cooks, specifically the African American home cooks and it’s a piece of American Soul Food Cuisine that each cook takes much pride in. This version is purely mine, of course with wonderful inspiration from generations of AfricanAmerican and Southern cooks who have added this dish to the lexicon of American Cuisine. I used bone in 1 1/4 inch Loin chops which had the loin on one side with a nice layer of fat and on the other side of the bone the tenderloin, which is like the most delicious pork on the bone, ever. At least I think so!! 

 The origins of the dish often point to the Louisiana region where the French, Spanish, African influences created those “etouffee’ ” or smothered dishes. This dish may have moved all over the American south and this type of dish became a main stay in many country and AfricanAmerican kitchens. This makes it a real American dish of sorts and we can thank all the various cooks who came before us for bringing this to our tables today!  Here’s how I made this Onion and Stock version pan searing the chops first, then removing them to a baking pan, and then cooking down the slice onions first in oil, then in stock. It’s a wonderful dish!!

SMOTHERED PORK CHOPS WITH ONION AND TABASCO

PREP AND COOKING TIME: 1 HOUR 15 MIN. APPROX.

FOR 4

4 1 1/4 INCH THICK BONE IN CENTER CUT LOIN PORK CHOPS

1 TBS. GRANULATED GARLIC

1 TBS GRANULATED ONION

1 TBS. SWEET PAPRIKA

1 TBS. SIFTED ALL PURPOSE FLOUR

1 TBS. SALT

1/2 TSP. GROUND BLACK PEPPER

OR 3 TBS. SEASONED SALT OF YOUR CHOICE PLUS 1 TBS OF SIFTED ALL PURPOSE FLOUR BLENDED TOGETHER.

3 TBS VEGETABLE OIL OR LARD OR BACON GREASE

3 MEDIUM ONIONS SLICED

2 CLOVES OF GARLIC, MINCED

3 SPRIGS FRESH THYME

ONE LARGE BAY LEAF

2 CUPS CHICKEN OR BEEF STOCK (LOW SODIUM)

TABASCO SAUCE

Let’s start with prepping the chops. With a paper towel take all the dampness off of them.  Mix all the spices, flour, salt and pepper together then gently rub them into both sides of the chops. Reserve some of the flour spice mix or keep the seasoned salt on hand if you’re using that, we will need that extra to season the onions later. Loosely cover them and set them aside for 15 minutes. In a heavy cast iron pan heat the oil on medium. Also, preheat your oven to 375 degrees F. Have a baking pan large enough to hold all four chops ready. Place a small piece of bread into the pan, if it sizzles and starts to immediately brown, you’re ready to sear the chops. Place them in to the pan and leave them to sear for 8 minutes. Gently flip them and sear the other side for 5 minutes. Carefully remove from the pan and place them right into the baking pan. Add more oil if necessary and add the onions and garlic. GENTLY toss them with the oil in the pan, shake on the rest of the flour and salt mix or just the seasoned salt and blend this in. Add the bay leaf and thyme. Here it’s up to you, 4 drops of Tabasco is what I use, you can use more or less. Let this cook down stirring frequently for 10 minutes, then add the stock, blend and let it cook an additional 10-15 minutes till the onions are soft. Then remove from the heat and pour over the chops. Cover tightly with foil and bake for 25 minutes. Then carefully remove the foil and let this cook another 10 minutes lowering the temperature to 350 degrees F. Remove from the oven and you will be rewarded with 4 super flavored tender chops with those onions and sauce. My style here is a more liquid sauce, some make a more creamy one. Serve with rice, or potatoes, and a vegetable. AND more Tabasco!!!

BUON APPETITO AND HAPPY COOKING!!

SPAGHETTI CON BROCCOLETTI (SPAGHETTI WITH BROCCOLINI)

YOU SAY BROCCOLETTI OR YOU CAN SAY BROCCOLINI. Guess what? They are different names for the same vegetable. Let’s get more involved here….you can call it Broccoletti, or Sweet Baby Broccoli, Italian Sprouting Broccoli or..ok. I’ll stop there. This is a hybrid vegetable developed in Japan. The love child of Broccoli and Chinese Kale this is a sweeter, thinner stalked, and smaller florets than standard Broccoli. I would say it’s less Broccoli tasting than normal broccoli, but very pleasing and beautiful to look at!! What? Is it like Broccoli Rabe you’re thinking? NO. It’s not at all like Broccoli Rabe (one of my other most favorite vegetables). There’s nothing “bitter” or leafy in this. It also has a great texture. There’s a bite to it and a tender interior. It’s amazing. AND, here I’m pairing it up with Spaghetti. The recipe is fairly simply and basic. It’s an Aglio e Olio (garlic, olive oil, peperoncino) style tossed with the steamed broccolini. I’ll give a few options to add if you like or keep it basic. Either way, you’re in for a treat in your kitchen. LET’S COOK!!!

SPAGHETTI CON BROCCOLETTI

SERVES 4-6 TIME: 1HOUR OR LESS

2 BROCCOLETTI (BROCCOLINI) BUNCHES, TRIMMED, RINSED, AND STEAMED FOR 8 MINUTES

1 LB IMPORTED ITALIAN SPAGHETTI, LIKE RUMMO, DE CECCO, GERARDO DI NOLA

2 TBSP KOSHER SALT

5 FRESH CLOVES OF GARLIC, THINLY SLICED

3/4 CUP IMPORTED ITALIAN (GREEK OR SPANISH IS GREAT TOO) EXTRA VIRGIN OLIVE OIL

3/4 TSP PEPERONCINO (RED HOT DRIED CHILE FLAKES)

JUICE OF 1/2 FRESH LEMON (DON’T EVEN THINK OF THAT REALEMON STUFF IN A BOTTLE)

SOME RESERVED PASTA COOKING WATER AT THE END

Using a large pot of cold water, follow the cooking instructions on your Spaghetti. Add 1 TBSP of Kosher Salt when the water has come to a boil. Then continue with the cooking instructions on your package of Spaghetti.

In a large heavy frying pan, add the olive oil reserving 1 TBSP. Heat over medium temp. When you can feel the heat coming up, first add the peperoncino (why are you doing that? BECAUSE, oil delivers the flavor to the dish. Adding the peperoncino to the oil like this releases the peppers essential oils and not only adds the signature “heat and spice” but infuses the fruity and earthy flavor of the flakes to the dish. You’re welcome!!) Let this sizzle up for about 30 seconds, then add the garlic and lower the heat a bit and fry that garlic until you really smell it BUT DO NOT LET IT BURN…take about 2-3 minutes depending on your pan and flame. At this point add the Broccoletti and toss well , adding 1 tsp of salt. Let this cook for about 3-4 minutes, THEN add the al dente pasta you’ve been cooking concurrrently. Make sure it’s well coated with all the oil and broccoletti, adding a bit of the pasta cooking water to bring it all together. Another minute or so and you’re done. Remove from the heat. Last step….ahhhh. the lemon. Add the lemon juice and then a drizzle of the remaining olive oil (or more if you like…this isn’t “exact”, remember that and don’t be nervous or anxious. Just remember if you add too much of anything, there’s no turning back. Slow and steady, little by little, and you can see if it’s where you want it to be. Oh, and please taste it at this point before you serve it. I may need a little more of, you fill in the blanks OR, it’s just right. Now Serve it with a chilled Prosecco or a Peroni, or, a sparkling Acqua Minerale with lime or lemon. As far as how much broccolini to use, if you want to use less, that’s fine too. This is a great pasta dish for your recipe files. WAIT!! Where is the cheese? Parmigiano? Pecorino? Just my opinion, this one doesn’t need it, BUT, your kitchen, your food, if you like, add it at the end when serving. Enjoy it!! BUON APPETITO AND HAPPY COOKING!!

GAMBERI E FAGIOLI….SHRIMP AND BEANS WITH GREENS AND VINEGAR PEPPERS

One of the wonderful pairings in Italian Cuisine is when Seafood and beans come together in the same dish. Sometimes it’s a cold or room temperature pairing, almost like a sidedish, often it’s all stewed together, seafood going in at the end so it’s not overcooked. Then there’s what I’m doing with this dish, GAMBERI E FAGIOLI CON VERDURE E PEPERONI SOTT’ACETO. Shrimp and Beans with Greens and Red Vinegar Peppers. This colorful dish came together one night after I spent too much time scrolling thru my Instagram feed and kept seeing these seafood and bean dishes (ocassionally pasta would be added too) . What often happens to homecooks is we get “stuck” in the cooking we know, what we saw growing up, what we were fed, our own regional dishes. Being a second generation ItalianAmerican much of my cooking and cooking knowhow comes from my parents and grandparents generations, stretching back 125 years ago and reflective of their cooking, both ethnically and regionally. In today’s modern Italy, Italian culture has evolved with lots of dishes crisscrossing the globe and intraregionally in Italy and there’s lots they make over there that my family never got to see/try. New things are added all the time, food is not static, it’s dynamic so keep and open mind when it comes to cooking. I’m thinking perhaps these seafood and bean dishes are part of that evolution, or I just missed them altogether. Having said all that, they are an amazing combination and one night I decided to create my own dish using a few Italian ingredients. LET’S COOK!!!

GAMBERI E FAGIOLI CON VERDURE E PEPERONI SOTT’OLIO

FOR 4 TAKES: 2 HOURS OR LESS

1 1/2 LBS 16-20 PEELED AND DEVEINED SHRIMP

EXTRA VIRGIN OLIVE OIL AS NEEDED

1/2 CUP SIFTED FLOUR (ITALIAN TIPO 00 IS GREAT FOR THIS)

PINCH OF SALT, PAPRIKA, BLACK PEPPER

1 CUP CHOPPED DANDELION, OR SWISS CHARD, OR BROCCOLI RABE, OR SPINACH

3 CLOVES GARLIC, SLICED

PINCH PEPERONCINI

1/2 CUP SLICED RED VINEGAR PEPPERS, OR SLICED ROASTED RED PEPPERS YOU MARINATED IN RED WINE VINEGAR FOR 12 HOURS

3 CANS CANNELLINI (WHITE KIDNEY BEANS) RESERVING THE LIQUID FROM 2 CANS OR 4 CUPS OF HOME COOKED CANNELLINI, RESERVING A CUP OF THE COOKING WATER

1 BAY LEAF

1 CUP WATER OR STOCK (CHICKEN WORKS, SEAFOOD STOCK WORKS)

1 TBS VERMOUTH OR BRANDY

SEA SALT, SALT and BLACK PEPPER AS NEEDED

1 TSP FRESH LEMON ZEST

FIRST STEP:

In a large dutch oven, heat about 3 tbs. of olive oil and add the garlic, peperoncino and bay leaf. When the garlic is fragrant add the beans and toss with the garlic and olive oil. Now add the Vermouth or Brandy…ok, don’t have them? don’t run out and by something just for one dish…use White wine. it’s ok. the other two give an additional flavor being that they are a bit next level in flavor but, don’t need to go out of your way here. Then add the beans, toss around.. then add the can’s liquid or cooking liquid and the stock. Bring to a boil then reduce. Without burning your tongue taste the broth. If it needs seasoning add more salt and pepper here. This was it cooks into the beans. Cover this and let it simmer for 20 minutes.

While that’s simmering time to make the shrimp. Dredge in the seasoned flour, shake off excess, and fry just till golden on each side in olive oil about 2 minutes per side. You want these to be just about done, then remove to a platter and lightly cover with foil.

Back to the beans. Remove the cover and stir well. Drop in the peppers and greens and blend in, cover and simmer for 6 minutes. Remove the lid and let this cook another 5 minutes then remove from the heat. Stir. Let it sit for about 10 minutes, then remove that bay leaf and ladle into 4 bowls. Top each bowl with equal amounts of shrimp and drizzle with a good Extra Virgin Olive Oil, a sprinkle of sea salt and a grating of fresh Lemon zest. Done. Enjoy!!!

HAPPY COOKING AND BUON APPETITO!!!

PASTA E CECI RISOTTATI ALLA SIRACUSANA PASTA AND CHICK PEAS (INSTEAD OF USING RICE) SYRACUSE SICILY STYLE

Do you love to find out something new and different about the dishes you cook, a different regional style or method than your usual? This is what makes Italian Regional Cooking so fascinating and endless for me. PASTA E CECI, or Macaroni and Chick Peas is a very popular dish in the Italian south and can vary in many ways from region to region. During the week of the Feast of Santa Lucia (December 13) one of the customary foods Sicilians eat to honor the holiday is CECI, or Chick Peas/Garbanzo Peas. Certainly, they are not unique to Sicily but are eaten all over Italy and the Mediterranean. Sicily seems to have an abundance of great recipes using them, as to Liguria, Nice, Morocco, and of course the entire Middle East where Hummus reigns supreme. In my Italianamerican group on Facebook a member posted this Pasta e Ceci Siracusana he made for St. Lucy’s Day. I was intrigued. What made this different from the usual suspects of Pasta e Ceci (which is basically the same as Pasta e Fagioli only here you use Chick Peas and it become its own classification of dishes.) This “new” dish, I HAD to learn more about and there’s really not much on line about it, as foods cooked alla Siracusana can mean a few different things, basically. various styles from Syracuse. BTW, Santa Lucia was a native and is the patron of Siracusa.

However one blogger, Ritamordikitchen seems to have given a plausible reason for the dish. The custom is to cook the Ceci with Rice and the other ingredients, but this is a recipe for using short cut tube soup pasta (Ditali Rigati/lisci, etc) for the dish. I love it!! Also, this dish uses potatoes which all the other Pasta e Ceci dishes I make do not. So, SCORE!! This is a win-win with learning something new and having yet another dish to make. My daughter Mika couldn’t get enough of it. This “soup” for lack of a better word will happen again in my kitchen. I can’t wait to make it again and you’ll feel the same!!

PASTA E CECI RISOTTATI ALLA SIRACUSANA

SERVES 4 COOKING TIME: 2 HOURS OR LESS (USING CANNED CECI)

1 MEDIUM ONION, SMALL DICE

2 PEELED CARROTS, SMALL DICE

2 CELERY STALKS, SMALL DICE

2 MEDIUM POTATOES, SMALL DICE

6 SLICED CHERRY TOMATOES

1 SPRIG FRESH ROSEMARY (IF USING DRIED, PLACE 1 TSB. IN A CHEESECLOTH TIGHTLY TIED

EXTRA VIRGIN OLIVE OIL

PINCH PEPERONCINO

4 CUPS VEGETABLE OR CHICKEN STOCK

2 DRAINED CANS OF CECI (CHICK PEAS)

3/4 lb IMPORTED ITALIAN DITALI RIGATI OR LISCI OR SIMILAR SOUP PASTA COOKED JUST TILL AL DENTE

SALT TO TASTE

FRESHLY GRATED PARMIGIANO, OR CACIOCAVALLO, OR PECORINO

In a heavy bottomed pot heat 2 tbs of the olive oil. Add the potatoes and season with salt and peperoncino. Let this cook for about 8 minutes, stirring to the potatoes don’t stick together. Add the onions, carrots, tomatoes, celery. Season again to taste with salt. Let this saute’ till they are just starting to get soft. Maybe 15 minutes or so. Keep on a moderate flame to prevent browning. Then add 2 cups of the water or stock and the rosemary. Stir and bring to a boil and let this boil for 10 minutes. Reduce and cook until all the vegetables are soft. Taste for seasoning. Remove from heat and let cool for 10 minutes. Remove the rosemary. Using an Immersion Blender ( or standard one) puree till this is a smooth creamy mixture. Place back on the heat adding the Ceci. Stir, a drizzle of more Extra Virgin Olive Oil and the other 2 cups of stock (or water) and gently blend into the soup. Bring this to a boil for 5 minutes then reduce to a simmer and cook for 20 minutes stirring frequently. Now add the al dente pasta and blend in. Cook for 4 minutes and then remove from the heat. After 5 minutes add 2 tbs of freshly grated cheese to the soup along with another drizzle of Extra Virgin Olive Oil. Blend this and it will start to gently thicken the soup and give it amazing flavor. Let this now sit for 5 minutes, serve. Extra olive oil and peperoncino and a few fresh rosemary leaves are a great finishing touch. HAPPY COOKING AND BUON APPETITO!!

CAVATELLI WITH CHERRY TOMATOES AND ARUGULA (CAVATELLI CON POMODORINI E RUCOLA)

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CAVATELLI!! Ask me what my favorite PASTA/MACARONI is? Go ahead. Ask. OK, I’ll tell you. CAVATELLI. This often confused pasta with Gnocchi is my most favorite. Maybe because I loved when Mom made them? Or when Grandma and my Zi’Caterina taught me 100 years ago how to make them and I never forgot? However, this post will explain how to make a fairly quick sauce with a pound of Cavatelli from the store. They are a rustic water and semolina/flour or ricotta eggless pasta that are shaped with a small machine, or formed by hand. Stores sell them frozen usually in 1 lb bags and they are simply boiled in abundant salted water till al dente , then finished in whatever sauce you’re pairing them with. Very popular in Basilicata, Calabria and other Southern regions of Italy, they are what’s best described as “toothsome”. Some are longer than other each with a different name to match, but for now let’s stay grounded here with just the standard size you find in Italian stores or Supermarkets. Celentano seems to be the most popular national brand but you’ll find others. This sauce is quick-ish…..There’s a ton of flavor and texture here and I know you’re gonig to love it for a million reasons. Is that a question you’re asking? Can you add or subtract x, y or z? As always, sure, but try this as is. This is a wonderful sauce and pasta combo. Let’s cook!

CAVATELLI CON POMODORINI E RUCOLA

1 LB FROZEN OR FRESH CAVATELLI, COOKED JUST TILL AL DENTE, DRAINED

2 CANS POMODORINI (ITALIAN IMPORTED CHERRY TOMATOES) OR 1 PINT FRESH, SLICED CHERRY TOMATOES

3 TBS EXTRA VIRGIN OLIVE OIL

2 SLICED CLOVES OF GARLIC

PINCH OF PEPERONCINO

SALT TO TASTE

1 CUP CHOPPED BABY ARUGULA

SHAVED RICOTTA SALATA OR CACIOCAVALLO (PECORINO IS FINE TOO)

EXTRA CHEESE, OLIVE OIL, AND PEPERONCINO FOR SERVING

While the water is boiling for your Cavatelli you can create this sauce. It’s pretty quick. Heat the olive oil in a pot or large heavy pan. Add the peperoncino and let this sizzle for about 2 minutes then add the garlic. Move the garlic around the pan and right when you really smell that garlic add the tomatoes. Stir,season with salt. Let this come to a boil if using the canned, if using fresh just let it cook on medium until the tomatoes break down, stirring occasionally. AFter the sauce has cook for about 10 minutes using the back of a wooden spoon or a potato masher, smash all the tomatoes, stir, let it cook another 10 minutes. Add the chopped baby arugula and cook for another 3 minutes. Now add the al dente Cavatelli. Cook for 2 minutes. Remove from the heat and add a generous grating of Caciocavallo or shaved Ricotta Salata, stir and let sit for 5 minutes . NOW it’s time to serve and eat. BUON APPETITO and HAPPY COOKING!!!

CALABRIAN POTATOES AND PEPPERS…PIPI E PATATI..A TRADITIONAL DISH FROM SOUTHERN ITALY

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!!!!

A TASTE OF SUNSHINE….SOUR CREAM LEMON LOAF

So here’s the story…when Stanley Tucci’s CNN Series SEARCHING FOR ITALY premiered weeks ago the first episode was on Napoli (Naples) and its surrounding region. A Spaghetti dish with fried Zucchini known as Spaghetti alla Nerano was featured and one of the key ingredients, infact what makes it the unique dish it is was a locally crafted cheese called PROVOLONE DEL MONACO. I needed to have it. A friend of mine, grazie to Angela Santarelli let me know of an online US Company that imports some hard to get Italian items so I took a look. The company is DOLCITERRA ( https://www.dolceterra.com/) and when I jumped into the website it was like a new door of possibilities opened up. Yes, they had the cheese I wanted but ohhhhhh they had so much more. One of the items was a case of LIMONE DI SORRENTO, lemons from the groves around Sorrento, the area is profumed with the most amazing lemons. They are larger, have a somewhate less sour and sweeter juice, and a thicker and tastier rind/skin than regular lemons. Oh I still love regular lemons, but these are exponentially more aromatic and tastier. I ordered. 4 weeks later my booty arrived. I’ve used them in salad dressings, cakes, savory dishes, drinks. These are prized for making Limoncello too. This is where it was invented, in Campania because of the amazing lemons. Who doesn’t like Lemon Loaf Cake? Ok, those who don’t can exit from the door on your left right now. The rest of you can stay. LOL. I’m a big fan of it so I thought i’d make an American classic, the Sour Cream Ice Lemon Loaf but use these amazing Sorrento Lemons. The result was a huge success. Now don’t look sad, I see you saying..”ughh. where am I going to get Sorrento lemons”. This recipe is for any lemons. The best to use would be fresh Organic Lemons that are firm and fragrant. And if you have Sorrento Lemons that’s just a bonus, but any lemons will work. Let’s get baking!!!

SOUR CREAM LEMON LOAF CAKE

TAKES 2 HOURS

FOR THE LOAF CAKE

3 LARGE FRESH EGGS, WELL BEATEN

1 CUP PLUS 2 TABLESPOONS GRANULATED SUGAR

1 CUP SOUR CREAM (I LIKE FAGE BRAND)

3 TABLESPOONS ORGANIC LEMON ZEST

JUICE OF ONE WHOLE LEMON (OR 2 TBS PURE LEMON EXTRACT)

*NOTE ON THE LEMON JUICE/EXTRACT. THE JUICE PROVIDES A BACKGROUND OF LIGHT LEMON ESSENCE. THE EXTRACT GIVES AN UP FRONT PUNCH OF LEMON, UP TO YOU

2 TEASPOON PURE VANILLA EXTRACT

1/2 CUP VEGETABLE OIL

1 1/2 CUPS SIFTED UNBLEACHED ALL PURPOSE FLOUR

2 TEASPOONS FRESH BAKING POWDER (CHECK YOUR EXPIRATION DATES BEFORE USING)

3/4 TEASPOON KOSHER SALT

ICING ( LEMON GLAZE)

1 CUP PLUS 2 TABLESPOONS OF CONFECTIONER’S SUGAR

3-4 TABLESPOONS OF FRESH SQUEEZED LEMON JUICE (LET ME STOP YOU RIGHT HERE, FRESH LEMONS ALWAYS, BOTTLED LEMON JUICE IS A VERY DIFFERENT TASTING PRODUCT, NOT GOOD IN THIS AT ALL)

2 TSPS. LEMON ZEST

1 TEASPOON PURE VANILLA EXTRACT.

Preheat the oven to 350 Degress F. Grease a 9X5 loaf pan with butter or spray shortening. Lightly dust with flour. Shake out excess.

Add the beat eggs to a large bowl and add the sour cream and sugar, whisk briskly. Add the lemon juice, the lemon zest, the vanilla and when fully combined slowly add the oil whisking steadily.

In another bowl mix the flour, baking powder and the salt. Gently blend with a fork till combined. Then add to the wet mixture until no lumps and fully incorporated. Don’t mix for too long.

Pour the batter into the loaf pan and place onto a heavy baking sheet (why? ever had a cake decide to grow and pour over the sides? you don’t want that mess on the bottom of your oven!!!

Bake on the center rack for 60 minutes or until the center comes out clean with a knife or toothpick. All ovens bake differently so once you’ve come to the 50 minute mark check the cake, It’s what I do. If you need more time check again after 10 minutes keeping a close eye on the whole thing. If your oven normally runs hot a foil loosely placed over the top helps prevent scorching.

most important: BE PATIENT. let this cool on a rack for 1 hour.

While it’s cooling, add the confectioners’ sugar and zest to a bowl. Add the lemon juice and vanilla and mix until it’s the right consistency. You may need more sugar. You may need more juice.

Feel the bottom of the loaf pan after an hour has passed. If it’s still warm, give it another hour. Gently Turn the loaf out of the pan. Place on a platter/plate. Then drizzle as little or as much of the glaze as you like. As you can see from the pic i like alot. That wonderful sweet tart sunny lemon glaze is something you want more than less of. This cake tastes best on day 2 if you can make it a day ahead of serving it. However, it tastes amazing on day one as well.

TIELLA DI VERDURE NELLO STILE DI PUGLIA. VEGETABLE TIELLA (LAYERED BAKED CASSEROLE) USING THE STYLES OF PUGLIA

LA TIELLA…..La Tiella is a dish used in Southern Italian cooking to bake foods like a layering of seafood, potatoes,rice and vegetable in Puglia or to make a pastry enclosed stuffed pie with various fillings, often seafood in Gaeta. The finished recipes are known as Tiella also. One of my favorites is an All Vegetable and Cheese style made in Puglia. While it’s not as popular as the mussels, potatoes and rice one it certainly is made often and depending on the town or the cook or the season the vegetables and cheeses may vary. This is my version of a vegetable Tiella. Sliced potatoes and vegetables layered with Pecorino and Scamorza cheese, olive oil and parsley, topped with rustic, coarse italian bread cubes with olive oil and cheese create this delicious dish. I don’t have a Tiella pan in my house from Italy, do you? LOL. But…instead I used a 9 inch cake pan. Baking dishes are fine too. The traditional Tiella isn’t very Deep so a cake pan or similar deep baking pan works well. Before you start, since I often FORGET!!!! after I’ve started layering, brush the sides and bottom of the pan with a blend of melted butter and olive oil. Then dust the sides and bottom with fine Italian bread crumbs. This helps create a nice but light crust around the sides and bottom of the finished dish. So many great regional Italian dishes that are relatively unknown away from their places of origin…I really get excited when I’m sharing one with you. Can you feel it? Well, I’m excited to show you…Let’s cook!!

TIELLA DI VERDURE (VEGETABLE TIELLA) FOR 4-6 2 HOURS

INGREDIENTI:

2 POTATOES, PEELED AND SLICED INTO 1/8 INCH SLICES

1 PT. CHERRY OR GRAPE TOMATOES, SLICED

2 MEDIUM ZUCCHINI, SLICED INTO 1/8 INCH SLICED

1 LARGE ONION, SLICED INTO 1/8 INCH SLICES

1/2 LB DICED OR SLICED SCAMORZA OR MOZZARELLA

1/4 CUP GRATED PECORINO ROMANO

OLIVE OIL AS NEEDED

2 TBS OF CHOPPED FRESH ITALIAN PARSLEY

1/4 TSP OF GOOD DRIED OREGANO OR 4 BASIL LEAVES

COARSELY CHOPPED STALE ITALIAN BREAD, ABOUT 1/8 CUP TOSSED WITH A LITTLE OLIVE OIL AND SALT

KOSHER SALT, COARSE GROUND BLACK PEPPER

PREHEAT OVEN to 375 degrees F. Saute’ the onions in a little olive oil and salt until they are wilted. reserve. drizzle more olive oil into the bottom of your baking dish. start with a layer of potatoes. season lightly with salt and pepper, some parsley, some pecorino, and a drizzle of olive oil. add a layer of the onions, then add a layer of tomatoes and some scamorza, oregano or basil, drizzle of olive oil, season with pecorino, salt and pepper, then another layer of potatoes, onions, another of tomatoes then the zucchini doing all the same things you did with the potatoes. When you’ve used up all your vegetables top with the last of the scamorza and pecorino, but then top with the coarse bread. Season that with a little more olive oil and pecorino then TIGHTLY COVER with foil and into the oven for 45-50 minutes. Best to place the baking dish on a baking tray to catch any liquid that drips out. Uncover and bake for addition 10 minutes or until the top is nicely browned. IMPORTANT…resist the tempation to eat it now!!!! Let this sit for at LEAST 20 MINUTES before cutting into it. Trust me. It’s a much better dish AND even better when you make it a day ahead and reheat it the next day. FLAVOR!!!!! a great entree’ or side dish. I like to serve it with grilled fish, fried meatballs, chicken, pork chops..

FROM UMBRIA, FRICCO’ DI POLLO, CHICKEN IN TOMATO, WINE, VINEGAR

Internet surfing and research sometime turn up the most amazing unknown to me new recipes.  It was October 4, Feast of St.Francis of Assisi and so I thought I would be fun to make something from his homeland, UMBRIA in Central Italy.  I knew I had chicken parts in the fridge, some San Marzano tomatoes, so something that used those items would work.  Now I could have just made an ItalianAmerican Chicken Cacciatore, I had a bit of a craving for that.  But no.  I wanted to celebrate the day and the region in St.Francis’ honor after all my middle name is Francis.  After a full Google search of Chicken and tomato dishes from Umbria one dish kept coming up to the top of the search.  FRICCO’ or FRICO’, apparently it’s spelled both ways showed up more than once and with two versions.  One version is BIANCO, meaning in a white wine and herb sauce.  The other was ROSSO, meaning Tomato is in the mix.  Sounds like Chicken alla Cacciatora to me right?  Well, the process is the same but they take a bit of a turn which is just enough to make this not your usual cacciatora.  Pancetta or Guanciale or Prosciutto and Anchovy in the mix.  I was SOLD and couldn’t wait to come home from work and create this wonderful sounding dish! By the way, FRICCO’ or FRICO’ is Umbrian for the French word, FRICANDEAU, a type of stew. Many versions of this are made with a trio of meats..Lamb, Rabbit, and Chicken. Others are made with just one. This Umbrian version doesn’t bear much resemblance to the French beef or veal versions, but love how they word was borrowed and localized. Other names for this dish are Pollo all’Eugubina or Pollo di Gubbio, Gubbio being a major city in Umbria. Don’t you find a dish is more exciting to cook and tastes even better when there’s a wonderful history behind it?

FRICCO’ DI POLLO EUGUBINA GUBBIO STYLE CHICKEN WITH CURED PORK, TOMATO, HERBS, VINEGAR, WINE AND A LITTLE ANCHOVY

SERVES 4-6 APPROX. TIME 2 HOURS

1 LARGE CHICKEN CUT INTO 8 PIECES, PATTED DRY WITH A PAPER TOWEL

1/8 LB DICED OR SLICED PANCETTA, OR GUANCIALE, OR PROSCIUTTO WITH SOME FAT ATTACHED

1 CUP WHOLE “PELATI”, PEELED ITALIAN PLUM TOMATOES

1/4 CUP WHITE WINE VINEGAR

1 CUP DRY WHITE WINE, USE ONE FROM UMBRIA, LIKE AN ORVIETO

2 CLOVES OF GARLIC, SLICED

1 SPRIG FRESH ROSEMARY

4 FRESH SAGE LEAVES

1 ANCHOVY FILET

PINCH OF PEPERONCINO

1/2 CUP CHICKEN OR VEGETABLE STOCK

SALT TO TASTE

OLIVE OIL, AS NEEDED

Season the chicken with salt. In a heavy skillet or dutch oven heat 2 tbs of olive oil. Add the chicken skin side down and let it get a good sear over medium heat. Takes about 8 minutes. Flip and sear that side for 5 minutes. Deglaze the pan with 1/2 the wine. Remove with the pan juices to a bowl. Add more olive oil to the pan and add the cured meat, saute’ for 6 minutes until it starts to caramelize. Add the garlic and the rosemary and peperoncino, and the anchovy. Cook for 2 minutes, then add the wine and vinegar and 3 of the sage leaves. Bring to a boil and add the tomatoes. Stir well. Bring to the boil and add the chicken pieces skin side down. Add the stock and again, bring to a boil then reducing and letting this braise on a simmer uncovered for 45 minutes. Taste the sauce for seasonings and adjust as necessary. When the chicken it tender and cooked throw in the remaining sage leave and remove the sprig of rosemary. There’s such umami in this dish with the cured pork and anchovy, there’s a bit of “agrodolce” going on too. That’s sweet/sour. What to serve it with? As you can see in my picture I made it with Parmigiano and Garlic Mashed Potatoes. Roasted potatoes, Rice, Pasta, up to you….but…the mashed were amazing with it. Chicken will taste best if you leave it to sit for 1 /2 hour before serving. You’ll thank me. Garnish with the pan juices, olive oil and fresh rosemary. HAPPY COOKING!!!

GAMBERI IMPANATI AL FORNO…BAKED SHRIMP LAYERED IN BREADCRUMBS, OLIVE OIL, BUTTER, BASIL, LEMON AND GARLIC

IMPANATE…your Italian culinary word of the day. Basically it means coated in breadcrumbs, like when you fry something like a Milanese, or when you top with a layer of breadcrumbs. This is the topped style. It’s a variant of ItalianAmerican Shrimp Scampi but Impanati i make a little different, yet it’s basically the same ingredients all baked together. Olive oil, then seasoned shrimp, then chopped garlic, then white wine, then a layer of seasoned breadcrumbs and minced fresh basil, then dot with butter and into a hot oven for not too long. It comes out of the oven hot and bubbly, then a squeeze of fresh lemon and serve. There’s the whole dealio. I’d eat anything treated with breadcrumbs in one or another form. Maybe it’s my Southern Italian DNA, there’s really no breadcrumbed dish that I don’t love. This is one of them for sure. I can tell you how to cook this since it’s my recipe I’ve created but I can’t dictate the shrimp you should be buying. I CAN however tell you that for this and almost all Shrimp dishes I cook I seek out never Frozen, fresh smelling Wild caught Shrimp from the USA. I realize that’s not an option for everyone. My second choice is wild caught or sustainably farmed frozen shrimp from safe waters. Places like Whole Foods usually carry those, or reputable seafood markets. I get my fresh shrimp at local seafood markets or my local Shop Rite. The hardest part of this dish is simply cleaning and deviening the shrimp. It moves very quickly after that. I love placing 8 shrimp in those baking dishes I have. Looks so much like a good seafood restaurant style. Family background note on that picture. As always you should bake items on a larger tray just to catch any bubbling up. Notice in the picture the simple pizza pan they are on. I baked them on the pan. No mess and keeps the bottom of your oven clean. The pizza pan itself could be 75 years old or so. It was given to my mom from her Dad, Grandpa Innocenzo Scaramuzzi, and was given to him by his brother in law, my Great Uncle Pasquale Pucillo. I never met Great Uncle Patsy, he passed away on the day I was born. This pizza pan was from his restaurant bar in Staten Island, NYC on Manor Road. I believe the name of the place was the Blue Manor. Family stories tell me he was a good cook along with his wife, Great Aunt Maria Giuseppe Scaramuzzi Pucillo. Whenever my mom made a homemade pizza she used this pan. Bringing the family history into my kitchen makes my dishes taste even better.

GAMBERI IMPANATI AL FORNO

SERVES 4 TIME: 1 1/2 HOURS

2 POUNDS 16-20 SHRIMP, PEELED AND DEVEINED (SAVE THOSE SHELLS FOR SHRIMP STOCK, TIGHTLY WRAP AND POP IN THE FREEZER FOR LATER USE)

4 TABLESPOONS OLIVE OIL

3 TABLESPOONS DRY WHITE ITALIAN WINE

4 THIN SLICED GARLIC CLOVES

1/2 CUP DRIED ITALIAN BREADCRUMBS (LIGHTLY TOASTED)

1/8 CUP FRESHLY GRATED PECORINO ROMANO

SALT

PEPPER

4 MINCED FRESH BASIL LEAVES

1/2 TSP SWEET PAPRIKA

1 STICK BUTTER, CUT INTO CUBES

JUICE OF 1 LEMON

PREHEAT your oven to 425 degrees F. Pat your shrimp dry then season with salt and black pepper. Combine the breadcrumbs, pecorino, salt, pepper to taste, paprika and basil together. Blend Well. In a square or round gratin dish, or smaller ones, add the olive oil to the bottom of the pan(s). Place the shrimp in tail side up. Scatter the garlic over the tops of the shrimp. Drizzle with olive oil. Add the wine. Then lightly pat the breadcrumbs on top of everything. Dot the top of the dish with a sprinkle of grated cheese, a little paprika, and evenly place the butter around. Into the oven for 10-12 minutes. I like to let it go for 6 minutes, then I rotate the pan and give it another 5-6 minutes or so, just till it’s bubbly and browned on to. Remove from the oven. While it’s bubbling squeeze fresh lemon juice over the top. The aroma will get you wild. It’s Amazing!! Let it sit for 2 minutes, then serve immediately with…..steamed rice, that’s my favorite accompaniment. A sauteed or steamed green vegetable. Bread to sop up the buttery shrimpy garlicky juices. Enjoy.