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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!!!!

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

IMG_9516Internet 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!!!

PASTA ALLO SCARPARIELLO SALERNO STYLE, PASTA WITH A TOMATO, OLIVE OIL, ONION, BASIL, PEPERONCINO AND SAUSAGE SAUCE WITH PARMIGIANO AND PECORINO

Never stop learning. Never stop looking for new ideas from traditional places. I’m always reading and learning about the World’s cuisines.. IT’S SO BIG how could you not? I’m terribly obsession (hence my on line name) with everything about food, especially Italian. One of the points I try politely to get across to people on line who follow me is that what was made in your family’s kitchens is never indicative of the entire scope of a country’s cuisine. Italian cuisine is no different. Case in point, ALLO SCARPARIELLO. Now here’s where Italian cuisine gets confusing, especially for ITalian Americans as we have our own nomenclature for certain dishes in both Italian and ITalianAmerican food traditions. SCARPARIELLO at its heart is a Napoletana word that means pertaining to a Shoemaker. In ItalianAmerica it’s a name given to a baked or sauteed and braised Chicken dish with wine, garlic, onion, peppers, onions, potatoes, sausage…any or all of those ingredient. There no “one” Chicken Scarpariello. In Italy Scarpariello is a sauce for Pasta that was created in Naples. Originally it was leftover Sunday Sauce that no longer had any meat in it as the week went on. To make a quick meal for the shoemakers they would cook pasta in the leftover sauce and then add a very generous amount of grated cheese to it compensating for the lack of meat. Another legend is that since so many of the Shoemaker’s customers were quite poor they would pay in Cheese instead of money. Are those great reasons to want to make this dish in your home? But I have more little info for you. As is the case in ITaly and NEVER argue with an ITalian about food, there are withiin the same region different stylesof Pasta Allo Scarpariello. How’s that? In Napoli it’s the basic…a sauce of Datterini or Cherry tomatoes melted down in olive oil or lard, garlic, peperoncino, the hot pasta is finished in the sauce along with a hefty amount of grated PARMIGIANO and PECORINO. After a little cooking time it’s served with lots of fresh basil around the plate. Go only about 1 hour and 1/4 East of Naples to the city of Benevento. There Pasta Allo Scarpariello has the addition of a little Cream at the end. Drive 45 minutes south from Napoli to the city of Salerno and you’ll find the same sauce as Naples but with fresh sausages, either whole or crumbled. This post will show you how to cook the one with Sausage from Salerno. I know you’re going to like this!! In Napoli Garlic goes in the sauce, for this Salerno version with Sausage, red onion is used.

PASTA ALLO SCARPARIELLO TIME: 1 HOUR SERVES:4

1 lb PASTA (THE TRADITIONAL SHAPES ARE PACCHERI, which i used, SPAGHETTI, BUCATINI, FUSILLI) COOKED AL DENTE ACCORDING TO THE PACKAGE

1 1/2 LBS CHERRY TOMATOES, SLICED

3 TBS EXTRA VIRGIN OLIVE OIL

3 FRESH SWEET FENNEL ITALIAN SAUSAGES, REMOVE THE MEAT FROM THE CASINGS

1 MEDIUM SLICED RED ONION

1/2 TBS PEPERONCINO

1/2 CUP OF MIXED GRATED PARMIGIANO AND PECORINO ROMANO CHEESE, EQUAL AMOUNTS OF BOTH MIXED TOGETHER.

6 BASIL LEAVES

SEA SALT

In a large heavy pan heat 1 tbs. of the Extra Virgin Olive oil…(the most authentic recipes used the same amount of Lard for this). Then add the sausage meat, peperoncino and let this cook until the sausage is no longer red. Add the onion and when the pan is fragrant, add another tbs of olive oil and cook until the onions are soft. Add the tomatoes, pinch of salt, and toss the tomatoes in the sausage, onions, and olive oil. Then reduce to a simmer and COVER the pan. Let this cook for 15 minutes. The tomatoes should melt down into the sausage. While this is happening you will make the Paccheri or Pasta just till al dente. Drain reserving 2 tbs. of the starchy cooking water. Add the pasta to the pan of sauce and mix well. A drizzle of the remaining olive oil then the cheese. Quickly mix the cheese into the pasta and sauce and let this cook for 3 minutes. Remove from the heat…The cheese should make the surface of the pasta a little “creamy”. Now tear up all the basil over the top and serve. That’s it. A more “authentic” version would be to leave the sausage whole but the loose meat really flavors the sauce. ENJOY!!!

POLLO ALL’ACETO…VINEGAR CHICKEN…MY VERSION

VINEGAR CHICKEN. Doesn’t sound too appealing on its own but say POLLO ALL’ACETO in your best Italian Accent and suddenly there’s a checkered tablecloth, a bottle of ITalian wine and the aroma of garlic and Olive Oil in the air. Right? Let’s get something straight, there’s no ONE recipe for Italian style Chicken cooked with Vinegar. OK? Now don’t we all feel better that there’s no rules we are breaking? There’s a million variations of chicken simmered, boiled, grilled, baked, roasted, fried with vinegar. And a million pairings with various vegetables, starches, herbs, spices, liquids. This is the beauty of Italian cooking. This PARTICULAR Pollo All’Aceto I made tonight is a braise after a Saute’. Stove top. Pretty easy. Great ingredients that are readily accessible. Took about 45 minutes to complete but with more chicken in the pan it would take longer. The taste and aroma will remind you of those great ItalianAmerican restaurant dishes you love. Cubanelle Peppers, Vinegar, Chicken, Onions, Garlic, Tomatoes, Basil, Olive Oil, Mushrooms. What’s not to love?

FEEDS: 4 TIME: 1 HOUR

POLLO ALL’ACETO

2 LBS BONELESS CHICKEN BREASTS (ORGANIC ARE BEST), CUT INTO A MEDIUM DICE

OLIVE OIL

KOSHER SALT, PEPERONCINO(DRIED RED CHILE FLAKES)

2 VERY RIPE TOMATOES, SQUEEZE OUT THE SEEDS, THEN DICE

2 CUPS QUARTERED MUSHROOMS

2 BIG CUBANELLE (ITALIAN FRYING) PEPPERS, CUT INTO RINGS

1 RED ONION, DICED

3 SLICED GARLIC CLOVES

1/8 CUP WHITE BALSAMIC VINEGAR

1/8 CUP ITALIAN RED WINE VINEGAR

FRESH BASIL LEAVES

1/4 CUP CHICKEN STOCK

SEASON the chicken with salt and pepper. Add 2 tbs of olive oil to a heavy wide skillet or Dutch oven and heat. Add the peperoncino to taste (1/4 tsp gives a nice kick…) Add the chicken and let it cook for at least 8 minutes on one side on medium heat. Shake the pan and turn all the chicken to cook on the other side for another 6 minutes. Deglaze the chicken with the Red Wine Vinegar and let this come to a boil, cook for 3 minutes. Remove the chicken and the pan liquid to a bowl. Cover lightly. Add 2 tbs of Olive Oil to the pan and place on medium high heat. Toss in the Mushrooms, Onions, and Peppers. Season with salt. Cook this for 10 minutes reducing the heat to medium-low midway. The object is to get the onions, peppers, and mushroom soft. If you need more time TAKE IT…i’m only a guide..it might take longer to get the vegetables soft. When they are tender add the garlic..let this cook for about 1 1/2 minutes, then add the tomatoes, season with salt. Let the tomatoes cook in the pan with everythng about 10 minutes. Then add the White Balsamic (if unavailable use Sherry Vinegar, you want a vinegar with a natural sweetness NOT DARK BALSAMIC), deglaze the pan, then add the stock. Bring to a boil and let this cook for 5 minutes. Add the chicken and it’s liquid back and simmer for 20 minutes. CHECK the chicken to see if it’s tender and most of the liquid has evaporated. When the chicken and vegetables are tender, and the liquid has significanly reduced you’re done. Tear a few basil leaves and toss in , mix well. Serve. I like a drizzle of Olive Oil and a pinch more Peperoncino (personally, i add a few spoons of Pecorino Romano to my plate as well.. OPTIONAL but so good..it actually “thickens” the sauce around the chicken…feel free to do the same!! That’s it. Serve with Roasted Potatoes or Rice.

SCALOPPINE VALDOSTANA CON POMODORO….CHICKEN SCALLOPINE WITH SAGE, PROSCIUTTO, TOMATO AND FONTINA

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SCALOPPINE in ITALIAN, SCALLOPINI in AMERICAN, both are words to describe a sliced and pounded piece of meat or poultry, quick sauteed in butter or olive oil and then finished in a sauce of various styles, ingredients. Endless possibilites in this style of dish which is infinitely popular in ItalianAmerican restaurants allowing resourceful chefs and cooks to turn kitchen ingredients into new or traditional plates. One dish that I learned when I worked with a caterer was his VALDOSTANA chicken or veal. More often clients ordered the chicken, myself I would order the veal first but love the chicken as well. The dish’s origins are in Northern Italy, the region known as the Val D’Aosta. An Alpine region of high mountains, snowy peaks, verdant meadows and all thing COW. Can you hear the cow bells now echoing thru the valleys and canyons? No? There, now you must hear it..aren’t you craving someting with FONTINA? Why Fontina, that creamy light yellow cheese with a wonderful tang and buttery finish? Because it’s synonymous with the Val D’Aosta. A cow’s milk cheese, Fontina has been produced in the region since the 12th Century. It must be good. And it is. Traditional VITELLO VALDOSTANA is simply a Veal Chop or cutlet filled with Fontina and Prosciutto and served as is or with a light white wine sauce. The caterer I worked with added diced fresh tomatoes to his dish, as I said, mostly was served as Chicken Valdostana but he also added Mozzarella to the mix. That’s pure ItalianAmerican and It was good but I felt his dish could be tweeked, and tweeked it was. I created my version of SCALOPPINE DI POLLO ALLA VALDOSTANA CON POMODORO. It’s amazing. Using diced shallots and prosciutto along with butter (remember this is a Northern Italian flavor profile), some Olive oil so the butter doesn’t burn while sauteeing everything and the earthy notes of Fresh Sage (SALVIA in ITALIAN) and sauce is created with White Wine and the chicken is finished in the pan sauce, topped with ParmigianoReggiano, Fontina and a ripe tomato slice. It’s going to make you very happy. Serve it over spinash leaves and let them wilt from the heat, mingle with the sauce.. oh…this is a winning dish for you. Enough babbling from me..time to cook!!!

SCALOPPINE DI POLLO ALLA VALDOSTANA CON POMODORO

FOR 4 TIME: 1 1/2 HOURS

8 TRIMMED CHICKEN CUTLETS POUNDED TO 1/4 INCH

1 CUP SIFTED AP FLOUR, OR TIPO 00

SALT AND PEPPER FOR SEASONING THE FLOUR

1/2 CUP UNSALTED BUTTER

1/8 CUP EXTRA VIRGIN OLIVE OIL

2 SHALLOTS FINELY MINCED

1/4 LB PROSCIUTTO FINELY MINCED

10 FRESH SAGE LEAVES

1/4 CUP ITALIAN WHITE WINE

8 TOMATO SLICES

1/8 CUP FRESHLY GRATED PARMIGIANO REGGIANO

8 SLICES OF FONTINA CHEESE ABOUT 1/8 INCH THICK

FRESH SPINACH LEAVES

KOSHER SALT AND CRACKED BLACK PEPPER FOR SEASONING

First we’ll start the chicken. Dredge the chicken in the flour and shake off the excess. In a large wide and heavy pan heat 2 tbs of butter and 1/2 the Olive oil. Saute’ the chicken till golden on both sides. Takes about 2-3 minutes per side. Do not crowd the chicken, you may have to do this in two batches. Keep checking that the butter/oil isn’t burning, add more if necessary..adjust the heat if needed. Loosely cover the sauteed chicken on a platter with foil. Add the rest of the butter and olive oil and keep at medium heat. Add the shallots and the prosciutto and gently season ( not too much salt because the Prosciutto is plenty salty. Let this saute’ for 10 minutes stirring occasionally so there’s not burning or browning. Now add 3 tbs of the white wine, 2 minced sage leaves, and let this cook on simmer for 15 minutes. This is now your pan sauce base. It’s important that the shallots are fully softened. Now add the rest of the wine and bring to a boil. Lay in the chicken and (BIG TIP HERE) make sure you pour all the accumulated juices on that platter into the pan. That’s extra flavor there!!! Baste the chicken with the pan sauce and then…sprinkle the Parmigiano evenly over the cutlets. The top each piece with the tomato, season with a little salt and pepper, then top with the fontina. Let the chicken simmer in the pan covered just until the cheese is melted. Takes about 8 minutes. Let the chicken sit in the pan for 5 minutes…then serve. Top each slice with a fresh sage leaf and extra sauce from the pan, serving them on a bed of fresh spinach. Oven Roasted Rosemary and Garlic Potatoes. Enjoy!!! and HAPPY COOKING!! Have a little (OR BIG) piece of TiraMiSu’ with espresso for dessert. After all, you’re dining in Northern Italy with this meal!!

BAKED CLAMS OREGANATO….VONGOLE AL FORNO ARREGANATA

BAKED CLAMS OREGANATO!!! This dish SCREAMS “I’M ITALIAN AMERICAN”. Certainly these clams have their genesis in the Southern Italian food style of adding a topping of seasoned breadcrumbs to seafoods, vegetables and then baking them in a hot over to brown and crisp the tops. The ingredients of the breadcrumb mixture will differ from cook to cook but there are some basics. It’s called OREGANATO or ARREGANTA indicating that there’s oregano (dried) mixed as a seasoning. Add to that Parmigiano-Reggiano or Pecorino Romano, peperoncino, olive oil, chopped parsley and a nice finish with fresh lemon. All too often the dish is overshadowed with too much breading and you lose the sweet little clam hiding under all that coating. LITTLE NECK CLAMS Are the usual size for this dish. They take no time at all to prepare and are a wonderful dish for the homecook as a starter to a meal or on a seafood buffet.

BAKED CLAMS OREGANATO SERVES 4 TO 6

3-4 DOZEN FRESH LITTLE NECK CLAMS, SHUCKED OR LIGHTLY STEAMED JUST UNTIL THE SHELLS POP OPEN SLIGHTLY. REMOVE THE TOP SHELL, DISCARD.

1/2 CUP EXTRA VIRGIN OLIVE OIL

3 CLOVES OF GARLIC, 1/4 CUP FRESH ITALIAN FLAT LEAF PARSLEY FINELY CHOPPED/MINCED TOGETHER SPRINKLED WITH A LITTLE KOSHER SALT.

1/2 TSP PEPERONCINO

1/4 CUP GRATED PECORINO ROMANO OR PARMIGIANO-REGGIANO

1 TSP DRIED OREGANO CRUMBLED BETWEEN YOUR HAND TO RELEASE ALL THE OIL, SICILIAN OR GREEK OREGANO IS BEST IF YOU CAN FIND IT.

2 TBS. WHITE WINE

1 1/4 CUPS PLAIN (UNSEASONED) ITALIAN BREADCRUMBS

JUICE OF 1 LEMON (NOT MEYER, USE REGULAR LEMONS)

LEMON SLICES

KOSHER SALT

Preheat oven to 450 Degrees F. Mix the breadcrumbs, the oregano, garlic and parsley, the cheese, peperoncino. When it’s blended then add 1/2 the olive oil and the wine, blend in. Fill each of the clams with a bit of this mixture, maybe a teaspoon or just a little more. Lightly pat the crumbs down..Arrange on a baking sheet and drizzle with the remaining olive oil and into the oven they go. Bake until the crumbs are browned, takes about 12-15 minutes. drizzle a little lemon juice over the tops just before serving. Careful..they are hot…!!! Serve with the lemon slices.

TAGLIATELLE CON CECI, SALSICCE E POMODORO…LONG EGG NOODLES WITH CHICK PEAS, SAUSAGE AND TOMATO

TAGLIATELLE CON CECI, SALSICCE E POMODORO

TAGLIATELLE….long mid-thin ribbons of egg pasta dough made all over Italy, so delicious. I think you’ll love this dish I came up with combining the tagliatelle with delicious ceci (chick peas), sweet Italian fennel sausage meat, and sweet Italian imported tomatoes. Fresh basil, onion, olive oil, a little white wine. Do I have your attention now? Good. I’m really excited to share this one with you and you’ll want to put this into your recipe rotation. Layer of flavors is something many chefs and cooks talk about and I’m a big believer in that method. Part of layering is not rushing everything and adding it all at once. Cooking is chemistry. The amount, the ingredient, the type of cooking method, the length of time, and when to add the next item are CRUCIAL in pulling out the inteded and full flavor you want from your dish. This isn’t a difficult dish, it’s pretty straightforward but you need to pace your process. The pasta of choice is also important. Using a fresh made tagliatelle is optimal, but we all don’t have time as a luxury and certainly there are so many wonderful brands out there you can use an exceptional egg tagliatelle for this dish. That brand is Cav. Giuseppe Cocco. About 10.00 @ lb. for the egg pasta. Big however here, if you can only find a regular supermarket brand of Tagliatelle I suggest you stick with ones from ITaly. If that’s not an option use the best American brand you can find. Please don’t use Store brands or “Cremettes” or Mullers. Thank you. And before you ask, this dish was conceived for Tagliatelle, so your options are Tagliolini, Fettuccine, Linguine, Pappardelle. But if none of those are available, use what you like. Of course I think i’m developing something unique and original but like most recipes, if you know the basic and many of the food traditions of a cuisine chances are someone else has made a similar version long before you did. There are examples of Pasta with tomato, chick peas and sausage in Italy so I’m keeping this one with an ITALIAN label on it rather than ITalianAmerican. Us Italians/ItalianAmericans, we love the pasta/bean combo. For those who are carb-averse, simply move on..lol.

SERVES: 4-6 TIME: PREP AND COOKING, 1:15 HOUR APPROX.

1 LB. LOOSE SWEET ITALIAN FENNEL SAUSAGE MEAT.

1 MEDIUM ONION, DICED SMALL

1/8 CUP DRY ITALIAN WHITE WINE

2 TBS. OLIVE OIL

SMALL HANDFUL OF FRESH BASIL LEAVES

1 CUP COOKED CHICK PEAS (CECI)

1 28 OZ CAN SAN MARZANO DOP TOMATOES OR OTHER IMPORTED ITALIAN PLUM TOMATOES (KNOWN AS POMODORI PELATI ITALIANI)

SALT, BLACK PEPPER TO TASTE

1 LB EGG TAGLIATELLE COOKED TO AL DENTE RIGHT BEFORE SAUCE IS DONE

PECORINO ROMANO, GRATED, TO TASTE

LET’S COOK!!

In a heavy wide pan, like a cast iron or a dutch oven, add 1 tbs of olive oil and heat. Add the onions. Season with salt and pepper and let them cook for 10 minutes..stir frequently so they don’t brown. Add the sausage meat and let this cook still the meat has browned, taked about 10 more minutes…add some of the basil and then the wine deglazing the pan and pulling up the bits from the bottom. Bring to a boil then reduce. Add the Chick peas. Let this cook until most of the liquid has evaporated. Crush the tomatoes with your hands in a bowl. Then add to the sausage, onions, and ceci Blend well. Bring to a bowl then reduce. Let this cook on simmer for 1/2 hour. Towards the end of that cooking time make your tagliatelle. Taste the sauce for seasoning. Make any adjustments you need. When the tagliatelle is al dente drain and add to the sauce and cook in the sauce for 1 1/2 minutes. Remove from the heat. Drizzle with olive oil and tear in more fresh basil. Mix… Then add about 2 1/2 tbs of Grated Cheese, mix. Now serve with more grated cheese and cracked black pepper on the side. A delicious Pasta dish.

POLLO ALLA CAPRESE, CAPRESE CHICKEN, MY VERSION

POLLO ALLA CAPRESE

CAPRI!!! Have you been there? It’s a wonderful rocky island in an azure sea off the coast of Napoli. It’s romantic. It’s scenic. It’s Campanian. It’s loaded with good food. It’s Italian. Americans are very familiar with the Namesake Salad from there called INSALATA CAPRESE. At its most basic this is a salad of Fresh made Mozzarella layered with ripe sliced tomatoes, fresh basil and fruity delicious Extra Virgin Olive Oil. Some sea salt and black pepper (or not) and you’re done. Sorry, no Balsamic on mine, that’s an addition created over here, not in Capri. Balsamic Vinegar is a product of Modena, hundreds of miles away on the Italian Mainland many provinces away from sunny Campania in the south. Southern Italian food should always be…SUNNY…bright, colorful, especially when you’re invoking an Island with cliffs, beaches, sun drenched days and warm nights. Get the picture? I’m much too logical for my own good, or is it OCD? I’m sure it’s a combo of both but when Mozzarella and tomato are baked into something it falls into the Al Forno or Sorrentino style of Southern ITalian dishes. Caprese is a room temperature combination of some ingredients. I’ve poured over CrockPot, InstantPot, Airfryer, baked, roasted, fried, and microwaved versions of Chicken Caprese and haven’t liked one yet because somewhere in all of them something is lost in translation. See, there’s my OCD or Logic. Caprese is a raw salad..why are you cooking it. If you add it to chicken should the chicken be grilled, then marinated and tossed or layered with the typical Caprese salad ingredients? Good, but not spectacular. The chicken became a distraction from the salad components instead of a compliment. My Chicken Caprese is more like what some people today call Chicken Milanese in the restaurants. A Fried Chicken cutlet topped with a salad, with or without mozzarella. Delicious but still not what i was looking for. So I decided to lightly bread whole boneless breasts and bake them. When they were done I let them cool and then topped them with a salad of sliced cherry tomatoes, cubed mozzarella, chopped fresh basil, sea salt, black pepper and the best Extra Virgin Olive Oil you can get your hands on. When the chicken was out of the oven for about 10 minutes over the top of it goes the tomato salad. The salad should be made no less than 2 hours before serving, this way the tomatoes leech their juices and the resulting marinade is a heady mix. It soaks right into the breading on the chicken and it’s an amazing

THE SALAD: First we start making the salad. For 4 serving portions use :

3 pts. RIPE CHERRY OR GRAPE TOMATOES

1 1/2 CUPS DICED MOZZARELLA

(OPTIONAL!!!) 1 1/2 TBS FINE DICED RED ONION OR 2 FINELY MINCED CLOVES OF GARLIC, not both.

1/2 CUP EXTRA VIRGIN OLIVE OIL

6 CHOPPED OR TORN FRESH BASIL LEAVES (WARNING, WARNING, do not use dried basil. Its flavor is markedly different than fresh, and it’s really not used in Italy. It’s an American convenience herb. If fresh is unavailable, the dish is just not worth making. )

SEA SALT TO TASTE, FRESH GROUND BLACK PEPPER TO TASTE.

Mix all together and let sit covered in a cool place for at least 2 hours.

8 THIN, POUNDED ORGANIC OR NATURAL CHICKEN BREASTS

1/4 CUP FLOUR SEASONED WITH SEA SALT AND BLACK PEPPER

3 BEATEN EGGS

1 1/4 CUP PLAIN ITALIAN BREADCRUMBS

1/4 CUP GRATED PECORINO ROMANO CHEESE

2 TBS MINCED FRESH ITALIAN FLAT LEAF PARSLEY

KOSHER SALT, PAPRIKA, BLACK PEPPER

OLIVE OIL for FRYING

Set up a station for frying. First the cutlets. Then the bowl of seasoned flour. Then in another bowl mix the breadcrumbs, pecorino, parsley, and salt, paprika and black pepper to taste. Cover a sheet pan with a few layers of paper towels. One by one, dredge the cutlets in the flour…shake off excess. Then into the eggs. Then let the excess run off, then press into the crumb mixture making sure you’ve well coated both sides. Line these up on a line baking sheet. When done move them to the side and set up your frying station. In a cast iron or other heavy frying pan heat 1/2 inch of olive oil until a bread cube place in it starts to sizzle and brown. Now your oil is ready. Give it 6 minutes or more. Without crowding the cutlets add a few at a time Give them 3-4 minutes per side, till nicely golden and tender. Add more oil as needed letting it come back up to temperature between batches. Drain the finished cutlets on the paper towel covered tray. Serve one or two cutlets per person (if feeding 4) and pour a nice amount of the Caprese Salad over them Let them sit for 2 minutes, then serve. I like to add a grating of Pecorino over the warm draining cutlets, along with a grinding of black pepper. That’s just me. Adds additional flavor. Serve!!

So many ways to create this ItalianAmerican classic but this is my way. You can switch out the Pecorino with Parmigiano or Grana Padano but my preference is the Pecorino. When frying the cutlets be mindful of your stove top and pan…you may need to adjust the heat on it in the beginning so you don’t burn the crumbs before the chicken is fully cooked. Just an FYI. Happy Cooking!!!

TRY A TASTE OF AUSTRALIA’S CHILLI MUSSELS

A BOWL OF CHILLI MUSSELS, CERVANTES BAR AND BISTRO, CERVANTES, W.AUSTRALIA

CHILLI MUSSELS…a find on the last vacation we went on. We spent a few days in Western Australia’s city of PERTH where because of a recommendation from Australian travelers we met in Bali we learned of these Mussels in a Tomato, Hot Pepper, and Wine Sauce. Sounds like Mussels Fra Diavolo? Sounds like a typical ItalianAmerican seafood dish? Since I’ve come back from vacation I’ve been trying to see where this dish originated. I’ve found out a few things. You can find them all over Australia, yet on line research always points to Perth and Western Australia. Australia’s proximity to Asia had me thinking these were possibly an Indonesian or Thai or Chinese style of mussels. No. They are decidedly Mediterranean in their style and flavor. Are they different from ItalianAmerican mussels in hot pepper spiked tomato sauce? When That bowl was placed infront of us in Western Australia’s seaside town of CERVANTES my head said..oh, it’s our Fra Diavolo with an Australian name. Sitting in the CERVANTES BAR AND BISTRO after a full day of driving up the coast I can tell you I was in for a great culinary surprise. These had a bit of sweetness to them. I detected maybe sugar in the mix. There were fresh sliced chile peppers in the mix. Aha. That’s it. Quite possibly with Australia’s large Italian Immigrant population this was a creation made by them with some changes as often happens in immigrant communities. There’s a style of cooking called AustralianItalian, just like we have ItalianAmerican in the States. Now you’ll say, what’s the difference??? Why would the dried chile pepper flakes (peperoncino) taste different than the fresh. Well…taste both for yourself. There’s a difference. And this is not a one is better than the other conversation, this is me telling you my foodcentric friends that there’s new dishes to be had when you change an ingredient. Fresh Chiles is possibly more Asian in it’s flavor profile. It’s a bit fruity. There’s a texture the ItalianAmerican mussels don’t have. It was amazing. Travel Food surprises are always welcome. Simply switch out fresh chiles for the peperoncino, add a pinch of sugar, or brown sugar and you’ll get the chilli mussel experience. Most important, use mid sized fresh mussels. Those enormous Green ones don’t work here. For a recipe, since I’ve not made my own version of them yet, here’s a link from Australia’s great Travel magazine, GOURMET TRAVELLER. I fell in love with this magazine after my daughter bought me one for the beach while we were there.

https://www.gourmettraveller.com.au/recipes/chefs-recipes/mussels-with-chilli-garlic-and-white-wine-9229

CALAMARI FRITTI, ITALIAN AMERICAN FRIED CALAMARI AT HOME

Fried Calamari….tender pieces of Squid lightly coated with a fine dusting of flour or cornmeal or rice flour then quickly fried in very hot oil could be one of the most addictive of all the dishes that came over from the “old country” to the USA. Much of the Mediterranean makes this dish but Italy and Spain I think are where it shines and possibly is most popular. I’ve eaten it all over Italy and in Spain and the difference between ItalianAmerican style and European style is what it’s served with, meaning the dipping sauce. In Spain I’ve had it with a garlic and saffron loaded aioli, amazing. In both Spain and Italy I’ve had it simply with a squeeze of fresh lemon and maybe some sea salt. In ItalianAmerica where Americans LOVE dipping sauces the fried calamari is served with a tomato sauce often loaded with garlic, olive oil and a hefty dose of dried or ground chile peppers. The sauces can be “sweet” (mild), “Medium” (with a kick), or “Hot” (with lots of heat of varying degrees of mouth burn). How do I like my fried calamari? Love the Aioli….love the lemon, but really love a tasty hot tomato sauce with it. Tentacles are separated from the bodies and the cleaned body “tubes” are sliced into rings. Here’s where we may disagree. Often they are cut too wide for me. I like1/8 inch cuts. They cook quicker, there’s more crunch, but again ,that’s just my personal opinion. You cut into the sizes you like. You’re eating it. The coating? Let me start out with what I don’t think it should be, these are not cutlets or chicken fingers. Breadcrumbs are off the table. Beer batter or heavy floury batters also, no thanks. Instead a simple dredge thru a fine milled flour of sorts seems to work the best. You can use sifted All Purpose flour, Tipo 00 Italian flour(superfine), fine ground cornmeal, rice flour, fine semolina flour, even corn starch but that’s a tricky one to work with and I’d advise against it. The oil…MUST BE HOT….and you can use a deep fryer or a heavy high sided pan, like a cast iron pan or a dutch oven. Into it you add Peanut Oil, Corn Oil, Vegetable Oil, you can add a bit of olive for some flavor into any of them. Personally I do not like Canola oil because I get an aftertaste from it but if you don’t have that issue then Canola works too. Lard is a wonderful frying oil but the hardcore porky flavor will completely overtake the gentle nuance of the calamari taste. I vote no on that idea. Sentimentally this is a reminder of my mom’s kitchen on Christmas Eve, that magical night when you waited for Santa AND you ate what seemed like the entire ocean full of Italian seafood. Here’s to you Mom and the meals you made and the tricks you taught me. She’ll always be with me guiding me thru the process and onto the table where my hungry family awaits for one of their most favorite foods. CALAMARI FRITTI!!!

CALAMARI FRITTI TAKES ABOUT 3/4 HOUR SERVES 6

PEANUT, CORN, VEGETABLE , CANOLA OIL

OLIVE OIL

1 1/2 LBS CLEANED SQUID (CALAMARI) WITH TENTACLES SEPARATED, AND THE TUBES CUT INTO RINGS A MIN. OF 1/3 INCH, TO A MAX OF 1/2 INCH

2 CUPS TIPO 00 FLOUR, OR SIFTED ALL PURPOSE, OR 3 PARTS FLOUR TO 1 PART FINE CORNMEAL OR RICE FLOUR…OR ALL FINE CORNMEAL OR RICE FLOUR. THAT’S UP TO YOU. I USE THE TIPO 00 FLOUR.

SEASON THE FLOUR IF YOU LIKE WITH SALT, PEPPER, GRANULATED GARLIC, PAPRIKA OR NOTHING, AGAIN UP TO YOU. I LIKE THE SALT, PEPPER AND PAPRIKA SEASONING IN THE FLOUR

2 CUPS WHOLE MILK

SLICED LEMONS, CHOPPED FRESH ITALIAN FLAT LEAF PARSLEY FOR GARNISH/FINISHING

SERVE WITH A SIMPLE MARINARA YOU HAVE ON HAND OR MAKE ONE USING LOTS OF PEPERONCINO AND GARLIC.

Place the milk into a large stainless steel mixing bowl. Pat the calamari dry with paper towels and discard the towels. Add the calamari to the milk and blend well. Let this sit for 20 minutes. Pour at least 3 inch of oil into your frying pot/pan and heat over medium heat until you get to 350 degrees F. Have baking trays laid out covered in brown paper bags or layers of paper towels. Remove the calamari in batches from the milk…shake off excess, and dredge in the flour…place into a spider or a strainer with a long handle and then shake off the excess, then into the hot oil . The calamari should dance around the oil quickly…and with move the calamari around the oil, then let it finish frying…takes about 1 to 1 1/2 minutes to get golden and crisp. Remove to the draining sheets immediately. Sprinkle with a little salt. Continue to do this in batches until you are complete. Add more oil as necessary giving time inbetween additions to come back to 350degrees F. The first batch might be darker than the remaining batches. Stick to that time limit. serve in a pile with lemon wedges and chopped parsley leaves. Serve a hot bowl of chile and garlic spiced marinara next to it and enjoy. You’ll be eating them as they are draining. Serve immediately. Enjoy.