Jennifer Contino's Super Bowl Deli Concept

Making béchamel sauce

According to Pellegrino Artusi, a good béchamel sauce and a properly cooked meat sauce are the principal secrets of refined cooking.
Cook Time: 15 minutes
Total Time: 15 minutesIngredients:
•Flour

•Unsalted butter

•Milk

•Salt

•Nutmeg (optional)
Preparation:
Artusi suggests you begin by lightly browning a heaping tablespoon of flour in a chunk of unsalted butter the size of a walnut, and then has you slowly stir in 2 cups of the best milk, and keep stirring until the mixture appears to be a milk-like cream.

He goes on to say, "If it comes out too stiff, add more milk; should it be too liquid return it to the fire and add another piece of butter rolled in flour. This recipe makes a substantial amount, but you can vary the quantities according to your needs."

While Artusi's instructions work (quite well) the process isn't quite as easy as he suggests, at least not on the first attempt. Once you've heated the butter and flour, add the milk very slowly, while stirring. The flour will bubble and expand; stir vigorously to keep lumps from forming. Should they form anyway, reduce the flow of milk to a trickle until you've stirred them out. Once you've added all the milk, stir the sauce slowly over a moderate flame until it thickens. Depending upon what you plan to use it for, you may wish to season it with salt and pepper to taste.

Making béchamel sauce in a microwave oven is much easier and faster than making it over the stove. Melt the butter and stir in the flour, then stir in the milk and, if you wish, salt and pepper. Heat the sauce on high power for 1 minute and stir it briskly till most of the lumps are gone. Heat it for five more minutes at medium power, stirring every minute or so. Let it sit for a couple of minutes, and it's ready. Pastry cream can also be made this way.

Happy Italian Christmas!

Merry Christmas from MikesMunchies.com

A Christmas Treat from Italy Magazine

Tronchetto di Natale*65 g

This year we propose a classic Tronchetto di Natale for your Christmas Italian dessert. You can follow the following recipe or create your own version with different fillings and decorations.

Making the Sponge:

*100 g flour
*125 g sugar
*5 eggs
*25 g potato starch

For the custard filling:

*1/2 liter milk
*250 g caster sugar
*4 egg yolks
flour
*the rind of a lemon (or orange)
*2 vanilla pods
*50 g cocoa
*alkermes liqueur

For the sponge:

Using a whisk, beat eggs with sugar and vanilla in a bowl until the mixture is fluffy and soft. Sift in the flour and incorporate in the mixture with the utmost care not to get the air out.

Place the mixture on a sheet of baking paper and, with the aid of a spatula, spread the it on the whole sheet. Bake for 20 minutes in a preheat oven at 190 ° C. Let it cool down before using it to make the “tronchetto”.

For the filling:

Pour the milk in saucepan and dip in a strainer containing the lemon rind and vanilla pods (previously halved) so that they flavour the milk but can be easily removed, and bring to a boil. Remove from the heat. Prepare a batter with the egg yolks, sugar, cocoa and flour in a bowl.

Remove the strainer with the rind and vanilla pod. Pour the batter into the hot milk and stir vigorously with a spoon. Put the pot back on the fire. Bring to a boil and cook for 10 minutes until you get a dense chocolate creamy consistency.

Remove from the heat and pour the “crema” into a steel container or in a baking dish and let it cool down.

Assembling the Tronchetto:

Wet the sponge with alkermes liqueur. Spread half of the crema on the sponge and roll up carefully, making sure that the sponge does not break.
Mix in the cocoa on the remaining “crema”. Cut the “Christmas Tronchetto” and assemble it creating the traditional shape of a “log” on a tray.

With the help of a pastry bag decorate the “log” with the remaining cream so that it looks like wood bark.

Decorate with real mistletoe leaves or use green marzipan to create some yourselves.
.

Frascati, The Ancient City minutes from Rome, Italy

Tuscany "A Moveable Feast with the Butcher of Panzano."

Greve in Chianti "Beauty and the Feast."

Greve in Chianti "Beauty and the Feast." from Mike Colonna on Vimeo.

Greve in Chianti A "Fab" Vacation

Kathee Schowe is the "Cooking Monster!"

Italian Grilling, Try It!

Taken as a whole, Central Italian grilling is remarkably simple if compared with other traditions, such as the American-style barbecue. The fire is either charcoal or wood burned down to coals (oak is considered best, though the choice is to a certain degree dictated by what's available; olive wood is also used, and some cooks also add herbs to the coals as the meat cooks, especially sage or rosemary).

Marinades? They tend to be simple, if used at all -- olive oil, salt, pepper, garlic, rosemary, and perhaps sage. Also, occasionally, lemon juice. Because of this simplicity, the flavor has to come from the meat, which must therefore be top quality.

A couple of words on technique: Let your fire burn down to coals that have a little ash on them before you begin. The question of exactly how far to place the meat from the coals depends upon the size of the piece of meat and the temperature of the fire, and is therefore best answered by experience. I put my hand over the fire (just above the grill); if I can only hold it for two seconds, the flame is quite hot -- perfect for searing a steak, for example. 3-4 seconds is cooler, and suited for grilling meats that cook quickly. For meats that have longer cooking times (poultry, spare ribs, and such), I aim for coals that I can hold my hand over for 5 seconds. Keep in mind that you can vary the heat by raising or lowering the grill, and also that for some kinds of cooking you may want to build a two-tiered fire, with lots of coals in one section, that give a 2-second fire, and fewer coals in another, for a 4-second fire. This sort of fire is perfect for steak, for example -- the hot section for searing, and the cooler section for cooking the steak through.

If you are instead spit-roasting, you can build a nice bank of coals and set the spit in front of them, with a pan under it to catch the drippings, which will be perfect for basting. Regulate the intensity of the heat by moving the meat closer to or further from the coals; start by setting the spit where you can hold your hand for 5 seconds (for chicken, pork loin, or similar; larger cuts should start further from the heat than smaller ones lest their outsides dry out before their insides are cooked) and move it in closer to brown the meat once it's almost cooked. In any case, experience will guide your hand, and once you have the technique down -- the important thing to remember is not to rush things -- grilling is one of the most satisfying cooking methods there is.

How to make Colored Pasta

http://video.about.com/italianfood/How-to-Make-Colored-Pasta.htm

Make a Wine Pie....Kyle Phillips

One of the nicest things about autumn in Tuscany is Schiacciata con l'Uva, an astonishingly rich, sinfully juicy wine grape pie whose country roots are clearly revealed by the dough and the crunchiness of the grape seeds. This is a fairly elegant, city version, in which the traditional lard and honey have been replaced by olive oil and sugar.
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutesIngredients:
•1 egg
•1/2 cup (100 g) sugar
•1/2 cup olive oil
•3 1/3 cups (400 g) flour
•1 tablespoon baking powder
•White wine or water sufficient to make a smooth, workable dough (about 1/3 cup)
•1 k (2 1/4 pounds) wine grapes (either white or red), stripped from their stems, washed, and drained
•** If You Cannot Find Wine Grapes, See Below Note **
•1/2 teaspoon anise seeds (optional)
•1/4 cup chopped walnut meats (optional)
•1/2 teaspoon freshly chopped rosemary leaves (optional)
Preparation:
Preheat oven to 200 C (400 F)

Dean Martin the Family man

Antipasto Easy to Make!

This is quite simple, a slice of bread toasted over the coals, and spread with balck olive paté. Quite tasty, and easy to do.

A Recipe:

8 slices bread, of the kind you prefer
1/2 pound (225 g) black olives, pitted
2 tablespoons olive oil
2 cloves garlic, peeled and cut in half
Julienned strips of orange or lemon zest (just the colored part), optional

Begin by mincing or blending the olive pulp. If you are blending, use short bursts.

Transfer the olive pulp to a bowl and work the olive oil into it, mixing well.

Toast the bread, and rub the slices lightly with the garlic,

Spread the paté over the slices, decorate each crostino with a strip or two of zest if you want, and serve.

Note: Depending upon the size of the slices of bread and the function (party food or antipasto) you may want to cut the slices into triangles before you spread the paté over them.

MikesMunchies Wine of the Month

Risotto ai Funghi

Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried. If you cannot find porcini, use wild mushrooms. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutesIngredients:
•A one-ounce packet dried porcini (25 g, about a packed half cup)
•1/2 of a small onion, finely sliced
•1/4 cup plus 2 tablespoons butter, or: 3 tablespoons olive oil + 1/4 cup butter
•1 1/2 cups (300 g) short-grained rice, for example Arborio or Vialone Nano
•1/3 cup dry white wine, warmed in a pan on the stove
•1 cup (50 g) frehsly grated Parmigiano
•1/2 cup (120 ml) heavy cream (optional)
•The water the mushrooms were soaked in, strained, and a quart of simmering water, beef broth, or watery bouillon
•A bunch of parsley, minced
•Salt and pepper to taste
Preparation: Steep the porcini in a cup of boiling water for fifteen minutes.

Meanwhile, slice the onion finely and sauté it in either three tablespoons of oil or 1/4 cup of butter. When it's lightly browned remove it to a plate with a slotted spoon and stir the rice into the drippings in the pot. Sauté the rice for several minutes, until it becomes translucent, stirring constantly lest it stick and burn.

Return the onions to the pot, stir in the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of liquid (if you're using plain water, add about 3/4 teaspoon of kosher salt at this time), and while it's absorbing, chop the mushrooms and strain the liquid they soaked in, which can contain sand. Add the mushrooms and their liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half the cheese, the cream if you're using it, a little bit of ground pepper, the parsley, and cover the risotto for two minutes. Serve with the remaining grated cheese.

The wine? A light red, along the lines of a Sangiovese di Romagna or a Valcalepio Rosso would be nice.

Note: For a libidenous treat, use fresh wild mushrooms. If you have an abundance, and the mushrooms have large caps, I would use just the stems, chopping them, while grilling the caps (they're wonderful over a steak). If you don't have an abundance, or the cpas are small, use them too, and figure about a pound of wild mushrooms for four people.

Ernie "The Friendly Tortoise" 2011

Vanessa Colonna Graduates Touro U 2011

September in Tuscany, here before you know it!

Surprising benefits of lemon!

The surprising benefits of lemon!Institute of Health Sciences, 819 N. L.L.C. Charles Street Baltimore , MD 1201.
This is the latest in medicine, effective for cancer!
Read carefully & you be the judge.
Lemon (Citrus) is a miraculous product to kill cancer cells. It is 10,000 times stronger than chemotherapy.
Why do we not know about that? Because there are laboratories interested in making a synthetic version that will bring them huge profits. You can now help a friend in need by letting him/her know that lemon juice is beneficial in preventing the disease. Its taste is pleasant and it does not produce the horrific effects of chemotherapy. How many people will die while this closely guarded secret is kept, so as not to jeopardize the beneficial multimillionaires large corporations? As you know, the lemon tree is known for its varieties of lemons and limes. You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc... It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumors. This plant is a proven remedy against cancers of all types. Some say it is very useful in all variants of cancer. It is considered also as ananti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood pressure which is too high and an antidepressant, combats stress and nervous disorders.
The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that: It destroys the malignant cells in 12 cancers, including colon, breast, prostate, lung and pancreas ... The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells. And what is even more astonishing: this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells.

Pebble Beach w/The General 2011

Artichoke Festival in Tuscany - Rick Steves

Mom's Chapino, Luv it!

YIELD: 8 servings (serving size: 1 1/4 cups cioppino and 2 crostini)
Ingredients
Crostini:
1 (1-pound) loaf French bread baguette, cut into 16 slices
1 tablespoon olive oil
Cioppino:
2 teaspoons olive oil
1/2 to 1 teaspoon crushed red pepper
4 garlic cloves, finely chopped
3 cups clam juice
1 cup water
1/2 cup finely chopped fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 (26-ounce) bottle tomato-and-basil pasta sauce (such as Bertolli)
16 littleneck clams
16 small mussels, scrubbed and debearded
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound cod or other lean whitefish fillets, cut into 1-inch pieces
1/2 pound medium shrimp, peeled and deveined
2 cups torn spinach

Preparation
Preheat oven to 350°.
To prepare crostini, place bread slices on a large baking sheet; brush with 1 tablespoon olive oil. Bake at 350° for 15 minutes or until lightly browned.
To prepare cioppino, heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add crushed red pepper and garlic; sauté 30 seconds. Stir in clam juice and next 5 ingredients (clam juice through pasta sauce.) Add clams and mussels. Cover and cook 10 minutes or until shells open. (Discard any unopened shells.) Add wine and next 4 ingredients (wine through shrimp); simmer 5 minutes or until fish and shrimp are done. Stir in spinach. Serve with the crostini.

Tuscany with Love

Sardinia

Flatbread, like you've never tasted before!

Stuffed Artichokes Lydia's Kitchen Yum Yum!

serves: 6 Servings

The flavorings in this dish are zesty-a combination of the traditional and a few touches of my own. The anchovies add a lot of flavor, but if you don't like them, don't use them. Lemon zest lightens the flavor of this hearty dish a little. It may seem strange to chop the crushed red pepper-especially as they fly around the chopping board a bit while you're trying to do so-but it prevents you from biting down on a big flake of pepper in the stuffing. If you have vegetable stock or chicken stock, you may use it in place of the water called for in the recipe. It will surely add flavor.


6 tablespoons extra-virgin olive oil
3 lemons
6 artichokes
1 cup coarse bread crumbs
2 hard-boiled eggs, chopped fine
4 tablespoons fresh Italian parsley, chopped
2 tablespoons Parmigiano-Reggiano, grated
1 teaspoon crushed hot red pepper, chopped fine
salt
2 tablespoons unsalted butter, cut into small pieces

Preheat oven to 400 degrees. Grate 1 teaspoon of zest from one of the lemons and set the zest aside. Squeeze the juice from the lemons and pour about half the juice into a large bowl of cool water. Reserve the remaining lemon juice and two of the lemon halves. Prepare the artichokes for stuffing, plunging them and the peeled stems into acidulated water as you go.

Mix the bread crumbs, eggs, 2 tablespoons of the parsley, mint, anchovies, Parmigiano-Reggiano, half the red pepper, the reserved lemon zest and 3 tablespoons of olive oil in a bowl. (Garlic infused olive-oil will work wonderfully in here as well.) Taste and season with salt, if necessary. Mix well.

Remove the artichokes from the water and drain them for a few minutes on a kitchen towel, rapping them once or twice to remove as much of the liquid as possible. Gently spread leaves open from the center to make sure as much stuffing as possible ends up between the leaves. Dividing the stuffing evenly among the artichokes and using the palm of one hand, work the stuffing between the artichoke leaves and into the center where the choke was. You may not need all the stuffing to fill the artichokes. If you have any left over, you may use it as described below to make a thicker sauce.

Nestle the artichokes into a baking dish. Tuck the reserved stems in between the artichokes. Pour enough fresh water into the dish to cover the bottom third of the artichokes. Season water with salt, and add the remaining crushed red pepper, olive oil, parsley, lemon juice and lemon halves. Dot the tops of the artichokes with the butter. Cover the dish tightly with foil, poke the foil a few times with a fork and bake until the leaves are tender when pierced with a paring knife, 30-45 minutes.

Uncover the dish and bake until the top of the stuffing is browned and crusty and an outer leaf is easy to pluck from the artichoke, about 10 minutes. Serve hot in shallow soup plates, spooning some of the cooking liquid around each artichoke.

An Italian Dish!

Ingredients1/2 BOX Spaghetti
1 1/2 POUND Zucchini, Sliced Thin Lengthwise
1/8 TEASPOON Salt
2 Red Bell Peppers, Seeded, Halved
1/4 CUP Extra Virgin Olive Oil
1/8 TEASPOON White Pepper
3/4 CUP Parmigiano Reggiano Cheese, Shaved
1 CLOVE Garlic, Halved
IngredientsCooking InstructionsSEASON zucchini with salt and place in large colander to drain for 1 hour.
PREHEAT broiler. Place peppers on baking sheet cut side down. Broil peppers for 10-15minutes until skin is blackened and blistery.
PLACE peppers in tightly closed paper bag for 15 minutes. Remove skins and slice into thin strips. Set aside.
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet. Add garlic and zucchini. Cook for 2-3 minutes until zucchini is tender. Add peppers; season with salt and pepper. Set aside.
DISCARD garlic clove.
Spaghetti according to package directions. Drain. Add hot pasta to skillet; mix well. Transfer to a serving platter or bowl.
GARNISH with shaved Parmigiano cheese.

Cooking Regions in Italy

Southern Italy is a land of contrasts; on the one hand it is the poorest section of Italy, and in the past much of the population subsisted on an almost exclusively vegetarian diet, eating greens and bread or pasta. On other, the nobility was extraordinarily wealthy, enjoying a rich and extremely refined diet.

With respect to Northern and Central Italy there is greater use of dried pasta (as opposed to egg pasta), though people also enjoy vegetable based soups, and entrees, many of which also include fish. In terms of meat, though there are cattle, historically the South is known for shepherding, and lamb and kid play a much more important role in the diet than they do in much of the north. Fish also contribute strongly, and indeed in many coastal areas dominate.

The growing season is much longer, and hotter in the South; among the most popular summer vegetables are tomatoes (many of which go into red sauces) and eggplant, whereas in the winter months broccoli raab and cauliflower come to the fore.

Southern cheeses are also worth mentioning; they tend to be firm, for example caciocavallo and provolone, though there is a wonderful exception: Mozzarella.

Finally, Southern desserts tend to be much more opulent than those made further north.

"To Beef or not to Beef" that is the question.

Great Amalfi Coast Recipies

Traditional dishes
Gnocchi alla sorrentina
Basic Gnocchi


Ingredients.2 1/4 pounds, mealy potatoes, peeled

1 3/4 cups flour
A pinch of salt

In making gnocchi you should steam the potatoes rather than boil them. If you do not have a steamer, put the potatoes in a metal colander, set the colander in a spaghetti pot, fill the pot with water to just below the colander, and set the pot, covered, to boil. The potatoes will be done in 30-45 minutes, when a skewer penetrates but they are still firm. Mash them while they’re still hot (a potato ricer works very well here). Slowly knead the flour and the salt into the potato mixture, so as to have a fairly firm dough. Roll the dough out into snakes about as thick as your finger, cut the snakes into one-inch pieces, and gently score the pieces crosswise with a fork. As an alternative to scoring with a fork, we suggests you gently press them against the inside of a curved cheese grater, to obtain a curved shape with a depression on one side. The choice is up to you.

Cook the gnocchi in abundant salted boiling water, removing them with a slotted spoon a minute or two after they rise to the surface. Drain them well and serve them with a few leaves of sage, melted sweet butter and Parmigiano, or meat sauce, or pomarola, or pesto.

The quantities above will make gnocchi sufficient for four as a main corse, or 6-8 as a first course in an Italian meal.

Salsa di Pomodoro alla NapoletanaNeapolitan tomato sauce

Though slow-cooking pomarola is quite tasty, there are times you'll want something quicker -- that's when this classic Neapolitan sauce comes into play. It's perfect for pasta, but will also work well with rice or pizza. To make about 1 1/4 pounds of sauce (in other words, a jar), you will need:

Ingredients.2 pounds ripe plum tomatoes
1/2 cup olive oil
12 fresh basil leaves
2 cloves garlic, lightly crushed
Salt and freshly ground pepper

Set a large pot full of water to boil. Meanwhile, wash the tomatoes and remove the brownish patches where the stems were attached using a sharp-pointed knife. Dump the tomatoes into the boiling water, blanch them for about a minute, and then run enough cold water into the pot so you can pick out the tomatoes without burning yourself. Peel the tomatoes, discarding their skins, seed them, slice them, and put them in a bowl. When you are done heat the oil and the garlic in another pot (traditionalists use one made of terracotta), and stir in the tomato filets before the oil garlic begins to crackle. Season with salt and pepper, simmer over a low flame for 10 minutes, stir in the basil leaves, simmer for five more minutes, and it's done.

Figure about 1/4 cup of sauce (or more to taste) and 1/4 pound of pasta per serving; serve the pasta with grated cheese on the side.

To keep the sauce from becoming heavy, it's very important that the oil not not get too hot before the tomatoes are stirred in. Also, some Neapolitan cooks of the older generation made this sauce using lard rather than oil.

Brix Wine Bar Sunset Beach

Artichoke Stem Antipasto "A Done Deal!"

From Kyle Phillips, your Guide to Italian Food I have been thinking a lot about artichokes lately, because they are one of my favorite winter vegetables, and since we're well into the season the price has come down, an important consideration given the economy. One thing about artichokes is that if you buy them, you will have artichoke stems too. Sometimes you can use them in the recipe, say if you're making artichokes and potatoes, or an artichoke risotto, but sometimes you cannot -- say when you're making stuffed artichokes, or just want the pretty artichoke hearts. You can make a dandy antipasto of them, however: Crostini with artichoke stems.
8 artichoke stems, 4-6 inches (10-15 cm) long
A bowl of water, acidulated with the juice of half a lemon
3 tablespoons olive oil
A shallot, peeled and finely sliced
A few fresh mint leaves, shredded
A few fresh basil leaves, shredded
1/4 pound (110 g) raveggiolo cheese (raveggiolo is a mildly flavored, quite fresh cheese with a slightly sour flavor), finely diced
A baguette or similar long thin loaf, sliced thinly and the slices toasted
Salt and pepper to taste
Begin by preparing the artichoke stems. If you look at a freshly cut artichoke stem you will see a ring in the center. What is outside of the ring is darker, and tough and fibrous, whereas what is inside is tender and tasty. Trim away and tougher, fibrous outer parts of the stems, rubbing the hearts with the cut lemon and putting them in the water to keep them from discoloring.

When you have finished preparing the stems, finely dice them and sauté them in the olive oil in a skillet, together with the shallot and the mint, seasoning the mixture to taste with salt and pepper. As soon as the stems are tender -- a few minutes, and if they start to dry out before they are done, add a little water and cook a little longer -- remove the pan from the fire and add to it the basil. Mix well.

In the meantime, toast your bread slices. Put them on a serving dish, distribute the diced cheese over them, and the artichoke stems over all. Serve at once.

Pasta Quick

Cooking InstructionsBRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat. Add garlic, parsley and red pepper flakes; sauté 2 to 3 minutes.
COOK PLUS® Thin Spaghetti according to package directions.
DRAIN pasta, reserving ½ cup pasta water. Immediately add hot pasta to skillet. Stir in reserved pasta cooking water. Mix well.
ADD cheese and toss lightly.
TRANSFER to a serving platter or bowl.

Healthy Lasagna-Good Eating!

Besciamella Sauce
Makes 2 cups
5 tablespoons butter
4 tablespoons flour
3 cups milk
2 teaspoons salt
1/2 teaspoon nutmeg, freshly grated

HEAT butter in a medium sauce pan, until melted.
ADD flour and stir until smooth.
Cook over medium heat until light golden brown, about 6 to 7 minutes.
Meanwhile, HEAT the milk in separate pan until just about to boil.
ADD warmed milk to butter mixture 1 cup at a time, whisking continuously until very smooth.
BRING mixture to a boil and continue cooking for 30 seconds. Remove pan from the heat. Season with salt and nutmeg
Pesto Sauce
Makes about 1 cup
3 garlic cloves
2 cups lightly packed fresh basil leaves
3 tablespoons pine nuts
Generous pinch of kosher salt
½ cup plus 2 tablespoons extra-virgin olive oil
¼ cup Parmigiano-Reggiano cheese, freshly grated
3 tablespoons Pecorino Romano cheese, freshly grated

DROP garlic into a food processor with the motor running and process until chopped.
ADD the basil, pine nuts, and salt. Pulse until the basil and pine nuts are coarsely chopped; continue processing until finely chopped.
DRIZZLE in the olive oil with the motor running.
TRANSFER to a small bowl and stir in the grated cheeses.

*The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.
PREHEAT the oven to 400°F.BRING about 6 quarts of water to a boil and add about 2 tablespoons salt (optional). Prepare a bowl of ice water.
TRIM the asparagus and boil for 1 minute. Use tongs to remove the asparagus from the hot water; reserve asparagus cooking water. Refresh asparagus in the ice bath for 30 seconds. Use tongs to transfer the asparagus to a colander, drain well, and cut each spear in half crosswise and set aside.
HEAT olive oil over medium heat in a 12 to 14 inch sauté pan.
ADD the eggplant and cook until golden brown and soft, about 5 minutes. Drain on a paper towel and set aside.
COOK the Lasagne sheets in the same boiling water as the asparagus and cook for 2 minutes less than the package instructions. Drain and separate.
PREPARE a 13x9 baking pan by coating with butter or cooking spray.
LAYER 4 sheets of lasagne on the bottom of the pan; top with 6 pieces of asparagus, 3 to 4 slices of eggplant and 3 tablespoons of besciamella sauce.
TOP with 4 sheets of lasagne, asparagus and eggplant as above, and 3 tablespoons of pesto sauce.
REPEAT these 2 layers for a total of 4 layers. End with 4 sheets of lasagne, remaining besciamella sauce and grated cheese. Sprinkle with bread crumbs.
PLACE the baking pan on a baking sheet and bake for 20 to 25minutes, or until bubbling and golden brown on top.

Angel Hair with Lobster..You're kidding?

Cooking InstructionsBRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat. Add garlic and onion; sauté 5 minutes, stirring occasionally.
ADD lobster meat to skillet and continue cooking 8 to 10 minutes or until cooked through, turning occasionally.
ADD salt and freshly ground black pepper to taste. Add wine and tomatoes; continue cooking for 2 minutes. Stir in basil.
COOK Angel Hair for 1 minute less than package directions. Drain, reserving 1/3 cup of pasta cooking water.
ADD hot pasta and reserved cooking water to sauce mixture and mix well.
TRANSFER to a serving platter or bowl and serve. Drizzle with additional olive oil if desired.

Cotoletta alla Milanese

Surfing the net the other night, I came across a recipe for Wienerschnitzel and realized how closely it resembles the Cotoletta alla Milanese: Both are breaded veal cutlets; the Viennese bone theirs and dredge them in both flour and bread crumbs, whereas the Milanese just use bread crumbs, and the Viennese fry in lard whereas the Milanese use butter.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutesIngredients:
•4 veal cutlets with bone
•2 eggs, beaten
•1/2 cup finely ground breadcrumbs, lightly toasted in the oven
•3/4 cup butter (halve this if you use a non-stick pan)
•Lemon wedges (optional, the Milanese don't use them but they're the perfect accompaniment)
•Sprigs of parsley for garnish
Preparation:Continuing with the introduction, The similarity really shouldn't come as that much of a surprise, considering that Vienna and Milano are less than 200 miles apart and were both part of the Austrian Empire for hundreds of years; though we now tend to think of the various European cuisines as distinct entities we tend to loose site of the fact that the distances separating them are short, and people did travel.

To prepare this you should use veal, though you can, if you prefer, substitute thinly sliced beef -- the outcome will still be tasty, provided that you use good, high quality meat from animals not fed growth hormones (whose use is, incidentally, illegal in Europe): Hormone-laced meats give off great amounts of water when cooked briefly at high heat, reducing to postage stamp size and becoming tough as shoe soles.

And now, the instructions: Trim away any fat, and nick the membranes lest they contract and make the cutlets curl while cooking. Flatten them out between the palms of your hands, pat them dry, salt them lightly, dip them in the egg, dredge them in the bread crumbs, pressing down to make sure the crumbs stick, and shake them gently to remove excess.

In the meantime melt the butter in a skillet large enough to contain all 4 cutlets at once, and when it begins to crackle add them. Cook quickly, turning once so both sides brown, and serve hot, garnished with parsley and with the lemon on the side for those who want it. The wine? A light, zest red, for example Giorgio Carnevale's unoaked Barbera or an Oltrepo Pavese.

Yield: 4 servings Cotoletta alla Milanese.

Jim Griffin is Half Italian, Almost a Gumba!

jimmy griffino's world famous
Holiday Italian Sausage Soup Recipe

Serves 24 - 36
4-6 - 16 Oz Cans of Minestrone Soup By Progresso
...24 Italian Sausage Links

Boil Sausage for 10 minutes in large bowl, rinse and dry
Remove Sausage and place into large frying pan with light oil or pam to avoid sticking and cook sausage until brown. Cut each sausage link down the middle to make sure sausage
is cooked thoroughly, then cut each sausage link into bite size pieces and continue to fry until browned
remove sausage and place in large bowl

Open 4-6 Progresso Minestrone Soup Cans 15-16 oz and pour into large Cooking Pot and heat until steaming.
Add cooked sausage and simmer for 20 minutes.

You are now ready to serve the world famous jimmy griffino's Italian Sausage soup

Bobby Flay's Matzo Ball Soup

IngredientsMatzo Balls:
6 tablespoons chicken fat
3 tablespoons finely chopped chives
4 large eggs
1/4 cup finely chopped fresh dill
2 tablespoons seltzer water
1 teaspoon sugar
1 1/4 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 cup unsalted matzo meal

Chicken Stock:
2 large yellow onions, quartered
3 carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
2 bay leaves
1 teaspoon white peppercorns
1 small bunch parsley
10 sprigs fresh thyme
1 (3-pound) chicken
3 lbs chicken bones, neck included
Water
2 jalapeno peppers, roasted and slit
Salt and freshly ground black pepper
Chopped fresh dill leaves
Directions
For the matzo balls: Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly.
In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.
Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve.
For the chicken stock: Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids.
Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. Season with salt, pepper and freshly chopped dill.

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Aunt Lidia's Turkey Recipe

serves: 12 servings, or more

A whole roast turkey is still something special on our table. And after years of Thanksgiving and Christmas feasts and birthday dinners I have perfected the two-stage, wet-then-dry turkey roasting procedure that I present here. It's unusual but it works. In fact, I roast all kinds of meats and poultry this way to produce marvelously moist and flavorful meat with a crispy, caramelized exterior-and a rich pan sauce at the same time.

1 12 to 14-pound turkey, including neck and giblets
1½ tablespoons kosher salt
¼ cup extra-virgin olive oil

Vegetables and Seasonings
1 pound carrots, peeled and cut into 2-inch chunks
2 large onions, peeled and chopped into 1-inch pieces
¾ pound celery , rinsed and cut in 2-inch chunks
1 ounce dried porcini mushrooms, crumbled into 1/2-inch pieces
1 tablespoon whole black peppercorns
6 sprigs fresh rosemary
¼ cup extra-virgin olive oil
1 teaspoon kosher salt, if needed
6 cups Vegetable broth

Reduced Balsamic for Glazing the Turkey (optional)
1¼ pint balsamic vinegar
1 tablespoon honey
1 bay leaf
Choose one of the following (optional)
4 whole cloves
fresh rosemary, a tender branch with lots of needles
fresh thyme, several small sprigs with lots of leaves

Prepping the turkey and vegetables

Arrange a rack low in the oven, making sure that the fully prepared turkey will fit in easily and roast well below the oven ceiling. Remember that the foil tent will be an inch or 2 higher than the turkey itself. Preheat the oven to 375 degrees.

Take out the giblets and neck from the turkey and save. Remove and discard any lumps of fat from the cavities. Rinse the bird inside and out, in cool running water, clearing the cavity of any residue. Rinse the giblets too. Pat everything dry with paper towels.

Set the wire roasting rack in the pan and the turkey on the rack with the neck and giblets in the pan bottom. Sprinkle 2 teaspoons of the kosher salt inside the main turkey cavity and the rest of the salt (1-1/2 tablespoons in all) over the outside of the bird. Pour the olive oil on the turkey, a bit at a time, and spread it with your hands to coat the entire skin, including the back. Twist the tip joint of each wing down and forcefully fold it so it stays in place under the neck (think of placing both your hands behind your neck). Rest the oiled turkey on the rack, flat on its back, wings folded and breast up.

Toss together in a bowl the vegetables and seasonings, except the salt, with the 1/4 cup olive oil, mixing everything well. If you are using my Turkey Broth or other salted broth, don't add salt. If using an unsalted stock, mix 1 teaspoon kosher salt with the vegetables.

Put a handful or 2 of mixed vegetables (and one of the rosemary branches) loosely into the cavity of the turkey. Spread all the rest in one layer in the pan bottom, all around the turkey. Push the vegetables pieces under the rack, if your pan is small, so they will cook in the stock.

Before pouring in the broth, move your pan near the oven, so you won't have far to carry it. Pour the broth into roasting pan on the side, without wetting the turkey. Depending on pan size, you'll need 4 to 6 cups of stock to fill the bottom about 1/3-inch deep. Add more stock (or water) if necessary.

Putting up the tent and roasting the turkey

Tear two long sheets of aluminum foil. Cover one side of the pan with the first sheet, arching it well above the turkey. Crimp the foil against the rim of the pan so it stays in place without touching the bird. Cover the rest of the pan and turkey with the second sheet of foil (or more if needed), overlapping the sheets several inches. Press the bottom of the foil tightly against the sides of the pan, all around, sealing the tent completely.

Carefully place the covered pan on the oven rack-it will be heavy so you may need some help. Push it well to the back of the oven for the maximum heat and let the turkey roast undisturbed for 2 hours. Open the oven, pull the roasting pan to the front, and lift off the foil sheets. The pan juices should be bubbling away and the steaming turkey will be mostly pale. t.) With a ladle or bulb baster, baste the turkey all over with the pan juices and return it to the oven. Save the foil.

Roast the turkey uncovered for 30 minutes to an hour, to brown the skin and cook the meat to a safe internal temperature. (Because every oven thermostat is different and turkeys will vary in size, cooking times will vary.) After 30 minutes, baste again and check the internal temperature of the turkey then continue roasting, if necessary until the meat is reaches the right temperature. If the breast is getting too dark, cover it loosely with a sheet of foil.

Starting the sauce

Carefully remove the roasting pan and lift the turkey out of the pan and onto the baking sheet. Cover the turkey loosely with the foil and keep it in a warm place while you make the sauce. (The oven should remain on at 375 degrees if you're going to glaze it.)

Remove the turkey neck and giblets (not the liver) out of the roasting pan and into the saucepan. With a potato masher, crush the cooked vegetables in the roasting juices, breaking them up into little bits. Set the sieve on the saucepan and pour everything out of the roaster into the sieve, scraping up all the juices, vegetables, the liver, and flavorful caramelized bits. Press the vegetables and other solids against the sieve with a big spoon to release their liquid, and then discard what's left in the sieve.

You should have 1 to 2 quarts of pan juices (depending on how much stock you started with and the roasting time). Set the saucepan over high heat, bring the juices to a boil and let them reduce, uncovered.

Glazing the Turkey & Final Steps

Make a glaze for turkey by mixing 1/4 cup of balsamic vinegar reduction and 2 tablespoons of the pan sauce, mixing well until it is spreadable: heat and thin it as needed. Put the turkey, still on the rack, back in the empty roasting pan. Brush the glaze all over the bird in a smooth even coat. Return the turkey to the oven for 10 to 15 minutes, or until the glazed skin is crisp, shiny and deeply colored. Let it rest in a warm place, tented with foil, if you wish.

To finish the sauce: Pour into the boiling sauce any turkey juices that accumulated in the baking sheet. When the sauce has reduced almost by half, taste it for salt and add a bit more if you like. Remove the turkey neck and giblets and bring back to a simmer.

Strain it once again, this time through a fine-meshed sieve into a measuring cup or other narrow container. Let it rest for a minute, then spoon off the fat layer that's accumulated on top. Thicken the sauce with bread crumbs if too liquid.

To serve: for formal occasions, you can present the whole turkey and carve it at the table. For most family dinners, I cut the bird up in the kitchen as follows: cut the wings off, slice the breast meat, then remove the legs at the joint and slice the leg and thigh meat from the bones for dark meat lovers; arrange all the pieces on a serving platter. Pour any juices left in the pan or on the cutting board over the meat, and then nap all the pieces with a cup or more of the finished sauce. Bring the platter to the table and let people serve themselves. Put the rest of the sauce in a bowl and pass it.

Making the Balsamic Reduction (optional)

Pour the balsamic vinegar into a heavy bottomed saucepan and place over moderate heat. Stir in the honey, drop in the bay leaves and optional cloves or herbs and bring to a low boil. Adjust the heat to maintain a steady simmer and allow the vinegar to reduce slowly. After a half hour or so, when it has lost more than half of its original volume, the vinegar will start to appear syrupy, and you should watch it closely.

To use as a glaze, cook the sauce to 1/3 of its original volume (when it will measure 2/3 cup). It should be the consistency of molasses, thick but still spreadable. Pour the syrup through a small strainer into a heatproof bowl or measuring cup. Discard the bay leaves and seasonings. Brush on the glaze while warm.

For use as a condiment and an elixir to drizzle over vegetables, reduce the vinegar even more, until it approaches one-quarter its original volume. Slow bubbles will rise from the syrup and it will take on the consistency of honey, leaving a thick coating on a spoon. Pour it through a small strainer into a heatproof bowl or measuring cup. Use a heatproof spatula or spoon to clean out the saucepan before it sticks to the pot for good! Drizzle on the syrup while it is still warm.

Store in the refrigerator, in a sealed container. It will congeal but keep indefinitely. To use, spoon the hard sauce into a bowl or heatproof measuring cup and heat it slowly in a pan of hot water or at low level in the microwave. For a thinner consistency, stir in drops of hot water.

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Hearty Tuscan Soup!

It is a dish from the Maremma lands of Tuscany, a very energetic soup prepared by lumberjacks during their work in the woods. The original recipe included much fewer ingredients, in fact only those that could be easily carried around in the woods without spoiling. For the original version you should exclude chickpeas, Swiss chard, celery, Parmesan cheese and even olive oil. Instead of the oil the dish was prepared only using a piece of pigskin with lard, with which the cooking pot was grease rubbed prior to starting the preparation of the recipe on a bonfire.
You can try both versions then choose the ingredients and the recipe that best suits your tastes.
Ingredients: Four large yellow onions, three celery stalks, four tomatoes, two-day-old Tuscan bread loaf, half liter of beef broth, five leaves of swiss chard, 100 grams of cooked chickpeas, 50 grams of grated Parmesan Cheese, 4 eggs, olive oil, salt, pepper, red chili pepper.
Preparation:
Divide the onions in half and cut them into thin slices, then slice the celery with two chili peppers and saute in a little olive oil. Now add a pinch of salt and the diced tomatoes.
When the celery has withered gradually start adding the meat stock and bring to a boil. Cook for 15 minutes then add the chopped Swiss chard leaves and let it cook for a few minutes. Now add the chickpeas, then add thin bread slices on the bottom of each serving bowl, then sprinkle it with half the Parmesan cheese.
Go back to your soup and open one by one all the eggs inside the boiling broth. Be careful not to break the yolk and try to keep all the white together. Also avoid the eggs to stick together, which is easily accomplished if you allow a few seconds between each egg. Cook only a minute or two, as the yolk has to remain raw. Serve immediately.
a ladle pour the broth over the bread and then add an egg to each plate and sprinkle with Parmesan cheese and pepper. Let rest for a few minutes so the bread absorbs in the broth.
Prior to eating the soup, let each person know that they should break the yolk with their fork and gently mix it with the broth and the bread prior to enjoying their Acquacotta soup.

"Buns of Seal"

Porcini Mushroom Soup from ThriftyTuscany.com

Many town fairs and culinary events in Tuscany that occupy the calendar from the beginning of September until mid October. The undiscussed king of any Tuscan table in this season is the mushroom, especially the porcini variety, to which many fairs are especially dedicated. The porcino mushroom is very flavorful and not bitter at all when cooked. Beware of this as many times exporters from other countries dry boletus edulis (porcini mushroom) with tylopilus, a very similar variety, especially when dried. The flavor is very bitter, however, spoiling the delicate taste of porcini.

This recipe is perfect for the coming fall and winter months. It is a hearty and delicate soup, which is best prepared using fresh mushrooms. However, if fresh porcini are too hard to find, you may use frozen quality ones. Finally, dried mushrooms are highly unadvised, especially for the above reason.
Ingredients for 4 people:
400 grams of fresh porcini mushrooms, 5 tablespoons of extra virgin olive oil, 2 garlic cloves, 1 small branch of catmint, half a glass of dry white wine, salt, pepper, a handful of minced parsley, one liter of meat stock, 8 thin slices of toasted Tuscan bread.
Preparation:

Note on mushroom cleaning: Mushrooms basically are sponges. Never use water to clean them, as they will suck it in and discharge it while cooking, losing important nutrients and part of their flavor. You will only need a knife and a gentle brush. First, gently but thoroughly brush each mushroom to remove any dirt or dead vegetation that may be attached to it. Finally use your knife to cut away any rotten or dirty area that is impossible to remove with your brush. Now your mushrooms are ready for cooking.

Cut the mushrooms into candy-sized chunks, both the cap and the stem. Since you will be using them to make a soup, quickly rinse the pieces under cold running water, this will not spoil your recipe. Set the porcini to rest.

Mince the garlic mixing it with the parsley, then set them in a pan with hot olive oil to sautè. As soon as the garlic changes color becoming yellow, add the mushrooms, the catmint, salt and pepper to taste and the white wine, then mix thoroughly. Heat up the meat stock to boiling point, then add it to the other ingredients. Let cook for no more than ten minutes.

Prepare the bowls setting an equal portion of toasted bread in each, then pour the soup on it. Serve the soup hot. The bread may be rubbed with garlic prior to pouring the soup, and you may also sprinkle some minced parsley on top of the soup. The best presentation for this soup is in earthenware bowls.

Read more: http://experience-tuscany.thriftytuscany.com/porcini-mushroom-soup/4733#ixzz11LxpcIsW

Tuscan Soup Recipe from ThriftyTuscany.com

The following Tuscan soup recipe is a very ancient one. It deepens its roots in the poorest culinary tradition of land laborers, those who had the least in society, but had to work the most. Therefore the soup is very simple, with humble ingredients, but very healthy. To have an idea of how poor its origins are, it suffices to think that instead of the stock the original recipe included water and butter. Nevertheless, it is a hearty soup, and a good tasting one also. The cooking time is relatively short, just 20 minutes, making it the ideal choice to have a readily available dinner.

The ingredients of this recipe are for 4 people: 10 leeks, 50 grams of butter, one liter of stock (meat or vegetable), olive oil, salt, pepper, 1 teaspoon of minced parsley (better if fresh, and 8 slices of toasted spongy bread (Tuscan bread).

Preparation:

Cut the white part of the leeks into thin rounds. Get a medium large pan and set the oil and butter inside, and saute the leeks over medium heat. Once they are golden, add the stock and let cook for twenty minutes after boiling point. Now set the toasted bread at the bottom of soup bowls, then pour the soup on top, sprinkle with black pepper and the parsley and serve.

Read more: http://experience-tuscany.thriftytuscany.com/quick-tuscan-soup-recipe/4804#ixzz11Lw2CEic

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Tomato and Italian Herb Gazpacho....

Tomato and Italian Herb Gazpacho
Makes 6 to 8 servings
5 cups cored and diced tomatoes (about 4 large)
1 large English cucumber, peeled and diced (about 2 cups)
1 medium red bell pepper, cored, seeded and coarsely chopped
1 medium red onion, chopped
1/3 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/3 cup chopped fresh basil
2 tablespoons chopped fresh oregano
3 cloves garlic, minced
1/2 teaspoon kosher salt, or to taste
Ground black pepper, to taste
6 ounces very small fresh mozzarella balls
1. In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, vinegar, oil, basil, oregano, garlic, salt and pepper. Stir to combine. Let the mixture rest at room temperature for 15 minutes.
2. Using a food processor or blender and working in batches, process the tomato mixture until it is chunky smooth, about 10 to 15 pulses in a processor. Transfer to a bowl, cover and refrigerate for at least 1 hour.
3. To serve, divide gazpacho among bowls and top with mozzarella.
Nutrition information per serving (values are rounded to the nearest whole number): 169 calories; 110 calories from fat; 12 g fat (4 g saturated; 0 g trans fats); 17 mg cholesterol; 10 g carbohydrate; 5 g protein; 2 g fiber; 141 mg sodium.

My Favorite Recipies!

Any Pasta w/clam sauce is one of the most popular ways to serve up spaghetti, and rightly so: and easy to make if you have a can or jar of clams. Tastier still if you have frozen clams, which I find similar in flavor and texture to live clams, though not quite as rich.

The one thing neither canned clams nor frozen clams have is clam shells, which might strike you as a funny thing to get excited about -- after all, you don't EAT them -- but they do contribute considerably to the appearance of the dish, and it is also fun to delicately lift the shells and suck the clams from them. And this is why Italian restaurants often use live clams in their clam sauces, and why you'll find sacks of live clams on ice in just about every well stocked Italian market.

They are well worth the extra time they require.

Some clam sauces, and more:
•Spaghetti with clams in a white, tomatoless sauce
•Spaghetti with clam sauce alla Viareggina, which has tomato
•Spaghetti allo Scoglio has all sorts of shellfish
•Not Pasta? Ligurian Rice with Clams
•How to prepare live shellfish
http://italianfood.about.com/b/2010/09/08/almost-wordless-wednesday-spaghetti-alle-vongole.htm?nl=1

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Tagliatelle with a red wine....

Serves: 6

Ingredients

1 pound tagliatelle or linguine pasta, preferably 8 ounces each plain and spinach

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 tablespoons butter

6 ounces thick-sliced smoked ham, excess fat trimmed off and cut into 1⁄2-inch cubes

1 cup cooked fresh 

1⁄4 tablespoon salt

1/8 teaspoon freshly ground black pepper

Instructions

You can use linguine.

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions until al dente. Time the pasta so it is done at about the same time as the sauce.

2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the butter and melt. Add the ham and peas and cook, stirring occasionally, until heated through, about 3 minutes or more. Reduce the heat to very low to keep warm.

3. Drain the pasta, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. Add the sauce and the salt and pepper. Toss the pasta, adding enough of the pasta water to make a light sauce. Serve hot.

Trader Joes Has Great Gnocchi from Italy

Gnocchi are generally served drained, with a sauce of one sort or another. However, they can also work quite nicely in soups, especially if they have added to them some chicken or capon breast. To serve 8:

Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour, 15 minutesIngredients:
•1/2 pound (225 g) large, mealy potatoes
•A small chicken breast, boiled
•3/4 cup (40 g) freshly grated Parmigiano
•2 egg yolks
•3-4 tablespoons flour, or enough to bind the gnocchi (this will depend upon the potatoes)
•Salt,, pepper, and freshly ground nutmeg
•1 1/2 quarts (1.5 liters) broth

Preparation:
"This is a splendid soup," says Artusi. "However, if you don't want to purchase a chicken or capon breast specially, wait until an occasion presents itself."
Peel 1/2 pound of large, mealy potatoes, steam them, and press them through a strainer. Add to the potatoes a boiled chicken breast, finely minced, 3/4 cup grated Parmigiano, 2 egg yolks, salt to taste, and a pinch of nutmeg. Mix thoroughly and work three or four tablespoons of flour into the mixture to bind it, then roll it into a snake the diameter of your little finger. Cut the snake into one- inch lengths and boil the gnocchi in broth for four to five minutes.
This recipe will serve seven to eight people, so be certain to have that amount of broth on hand.
If the chicken breast is large, you will need more than two yolks.

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Polenta Gnocchi from Thritfy Tuscany

Polenta is a very versatile meal. Cornmeal has a very old history in the Tuscan culinary tradition, as it used to be a staple of the poor peasant, especially those working and living in the countryside. The Tuscan countryside has produced the best recipes that today you can taste on your table. This recipe brings along all the simplicity of its ingredients, which are commonly found almost everywhere, and all the sapient tradition that has mixed them well to create an all season dish. Due to the caloric contents of this recipe, polenta is more commonly eaten during colder months. However, this dish is also tasty eaten cold after a few hours of settling in at room temperature, therefore making it a great summer recipe.
Ingredients:
- 500 grams of cornmeal
- 300 grams of stew of mutton (or lamb, or pork)
- 100 grams of butter
- 50 grams dried mushrooms
- 50 grams olive oil
- a small onion
- meat extract
- 5 tablespoons of Parmesan cheese
- tomato sauce
- salt
Preparation:

Soak the mushrooms in warm water (about 30 minutes). If you have an earthenware cooking pot get it, otherwise, you can use a regular pot. Set the pan on the heat with 50 grams of butter, all the oil and the onion cut into very thin slices. Fry well and slowly on low heat, then add the meat to stew. Prepare a glass of warm water with a pinch of meat extract and a spoonful of tomato sauce mixed in. When the meat has browned, pour the warm water in, add the well squeezed and drained mushrooms, a little salt and stir all the ingredients. Now set the lid on the pot and cook over low heat for about an hour and a half.

Now prepare the polenta. Get a separate pot and fill it with two liters of water. Add a generous pinch of salt, bring to a rolling boil, then start pouring in the cornmeal at a slow but regular pace, stirring and taking care not to create any lumps. Cook for about 45 minutes, without stopping to mix. Five minutes before removing from the heat add the remaining butter and two tablespoons of Parmesan cheese. Then pour the polenta on a flat and clean surface (you will need some space). Using a table spoon put the polenta by spoonfuls into a bowl, each time immersing the spoon in cold water. Create layers of spoonfuls and alternate them to layers of the sauce you have previously prepared and a layer of Parmesan cheese. Allow the polenta to set for a few minutes before serving

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Chipollata

The Sienese cuisine, and that of nearby areas, is much characterized by the research of natural flavors and the addition of special spices. The frequent use of wild fennel, tarragon, salad herbs that grow wild in certain fields, spices that elsewhere are forgotten, are a sign of loyalty to the most deeply rooted traditions of ancient Tuscan food, which have always been the subject of particular attention in the Sienese land and deserve a special recognition. How to forget old recipes such as the tarragon sauce, the Migliacci made with pig blood, and the Cipollata recipe?
Ultimately, the cuisine of Siena can claim to be the true Tuscan cooking, one that has been enriched over the centuries without ever abandoning the deepest roots of each dish. The people of Siena is well aware and proud of such tradition.
Here you can recover this tradition too, learning the delicious Cipollata recipe!
Ingredients:
- One kilo of white onions
- 400 grams of pork ribs
- 200 grams of stale home-style bread (stale)
- 100 grams of extra virgin olive oil
- 50 grams of bacon
- 50 grams of fresh Tuscan sausage
- A stick of celery
- A clove of garlic
- A carrot
- Salt
Preparation:
Place the pork ribs in a pot, add the carrot cut in half, a piece of celery and half onion, then cover with a liter and a half of water. Season with salt and set the pot on the heat and cook until the meat comes off the the ribs. Strain the broth, strip the flesh off the ribs and put the meat on a separate plate. In the meantime the pork was cooking you should have chopped all the onions, and placed them in a large bowl, then kept under a thin but continuous stream of running water for 15 minutes. While the onions are washing, pour the oil in a saucepan, add the chopped bacon and the peeled and chopped sausage. Brown them for a few minutes then add the drained onions. Allow them to dry without a lid on, then pour two ladles of the broth you have prepared, cover and cook over moderate heat, occasionally adding more broth. After about an hour and a half of cooking, add the onions to the meat cut into small strips, then add the remaining broth and keep cooking for about 15 minutes. Get a soup bowl and cover the bottom with toasted bread slices rubbed with garlic (rub after toasting), then pour the Cipollata in over the bread. Let it rest for a few minutes before serving, to allow the bread to absorb the broth.

Read more: http://experience-tuscany.thriftytuscany.com/cipollata-recipe/4167#ixzz0hR1otzma