Sicilian Seafood Salad

 

Serves 6

• 100 gr fresh or frozen scampi, cooked
• 1 onion, diced
• ½ onion, cut into 8 edges
• ½ clove garlic, crushed
• ½ teaspoon salt
• 150 ml white wine
• 450 gr squid
• 1 small carrot, diced
• 2 peppercorns
• 100 gr mussels
• 1 small cos lettuce
• Lemon slices, for garnish

Dressing

• 1 shallot, finely chopped
• 3 cloves garlic, finely chopped
• Small bunch parsley, chopped
• 6 tablespoons olive oil
• Juice of 1 lemon
• ½ teaspoon salt
• Generous pinch white pepper

1. Place the onion, garlic, 1 ml salt and 100 ml wine in a large pan and add 100 ml water.
2. Prepare each squid by removing the "backbone" which runs the length of the sack ; separate the "backbone" from the flesh at the opening of the sack, carefully draw out and discard it.
3. Slice tentacles off the squid, leaving the head exposed ; cut away the head and discard.
4. Carefully draw the innards out of the sack and also discard ; thoroughly wash the rest of the squid, including the tentacles, and cut into narrow strips.
5. Bring the prepared wine stock to the boil, add the squid, cover the pan and simmer over a low heat for 30 minutes.
6. Place the carrot, ½ onion, the rest of the wine, the peppercorns and the remaining salt in a pan, add 100 ml water and bring to the boil.
7. Scrub the mussels under cold running water and remove the beards ; drop the mussels in the boiling liquid, cover and simmer for about 10 minutes.
8. The mussels are cooked when all the shells have opened ; remove the pan from the heat and allow the mussels to cool in the liquid.
9. Drain the squid and leave to cool.
10. Wash the lettuce, seperate the leaves and drain ; arrange the lettuce on a large serving dish.
11. To make the dressing, beat the oil with the lemon juice, salt, pepper, shallot, garlic and parsley.
12. Mix together the scampi and the squid and arrange on the bed of lettuce.
13. Drain the mussels and arrange them in their opened shells on the dish.
14. Sprinkle the dressing over the top ; cover the dish with cling-film and allow to marinate for 10 minutes.
15. Serve garnished with slices of lemon.

Note : When using fresh mussels, never cook any whose shells have opened slightly. Also discard any mussels which remain firmly closed after ample cooking time.

BON APPÉTIT

Antipasto Platter

 

Serves 4 

• 2 courgettes, thinly sliced
• 2 aubergines, thinly sliced
• Sprig each resh thyme, oregano and basil, chopped, or ½ teaspoon each dried thyme, oregano and basil
• 1 teaspoon lemon juice
• ½ teaspoon salt
• 450 ml olive oil
• 3 large caps canned pimiento
• 1 (213 gr/7½-oz) can mushrooms
• Few lettuce leaves
• 12 black olives
• Sprig of each parsley, thyme, oregano and basil, for garnish (optional)

1. Place the sliced courgettes and aubergines in a bowl.
2. Beat together the lemon juice, salt, oil and herbs, and pour over the sliced vegetables.
3. Cover and leave to marinate for 4 hours at room temperature.
4. Remove the courgettes and the aubergines, place in a heated frying pan and fry for 1-2 minutes on each side in a little extra oil if necessary ; drain on absorbent kitchen paper and leave to cool.
5. Drain the pimiento and mushrooms ; wash the lettuce and parsley and leave to drain.
6. Cut the caps of pimiento in half.
7. Arrange the lettuce, mushrooms, courgettes, aubergines, pimiento and olives on a flat dish.
8. Garnish the antipasto with the parsley, thyme, oregano and basil, if used.

BON APPÉTIT

Stuffed Sardines

 

Serves 6

• 36 fresh sardines
• 25 gr parsley, finel chopped
• 3 cloves garlic, coarsely chopped and crushed
• 3 eggs
• 175 gr finely grated mozzarella
• ½ teaspoon salt
• 17 gr fresh breadcrumbs
• 18 bay leaves
• 40 gr butter

1. Cut each sardine open along the stomach, but do not cut right through the back ; remove head and tail.
2. Rinse the fish both inside and out and pat dry.
3. Mix together the eggs, grated cheese, salt, parsley, garlic and 5 tablespoons breadcrumbs.
4. Stuff the sardines with the egg mixture, pressing it firmly ; grease a long baking tin with butter and place the sardines side by side in the tin.
5. After every two sardines insert a bay leaf ; sprinkle the remaining breadcrumbs over the top and dot with the butter.
6. Bake in oven at 425F (220C) for 15-20 minutes.
7. Serve hot or cold with toast.

BON APPÉTIT

Carpaccio (Raw beef slices)

 

                Piedmontese in origin, this dish was named after the famous Italian painter, Vitorre Carpaccio, by the owner of Harry's Bar in Venice. It has become very popular in restaurants worldwide, while other raw meats or fish are sometimes used instead of beef. In Italy the prized beef of the Chianna breed is the first choice for this dish. Whatever beef is used, it should be as near perfect as possible, and the olive oil of the best quality available.

                If the meat and mushrooms are prepared too far ahead of serving time they will darken and look less attractive, but the flavor will not be spoiled. Cut the meat with a thin filleting knife when it is very cold. If you cannot find Parmigiano-Reggiano, use another variety of Italian Parmesan.

Serves 6

• Juice of 2 lemons
• 1 garlic clove, slivered
• 90-125 ml olive oil
• 1 ml salt
• 2 ml coarsely ground or crushed black peppercorns
• 500 gr beef tenderloin (fillet), very thinly sliced
• 250 gr mushrooms, thinly sliced
• Leaves of Italian parsley, for garnish
• 180 ml shaved Parmigiano-Reggiano cheese

1. Place the lemon juice in a bowl, add the garlic slivers and leave for several hours ; remove the garlic and discard.
2. Slowly drip the olive oil into the bowl, whisking as it drops in ; add salt and pepper.
3. Arrange the beef slices attractively on a serving plate ; arrange the mushrooms slices around the beef.
4. Pour the lemon dressing over the meat, and arrange the parsley leaves on top ; sprinkle the shaved cheese over the meat or serve separately.

BON APPÉTIT

Ossobuco alla Milanese (Veal shanks Milanese style)

 

                One of the most popular dishes served in Milan. Ossobuco is slowly braised to ensure the meat and bone remain intact. Ossobuco is traditionally served with Risotto alla Milanese (click forthe recipe).

                It may be necessary to allow two pieces per serving if the cuts are not meaty.

Serves 6 

• 6 x 1½ in (4 cm) thick slices veal shank
• 45 ml butter
• 1 carrot, finely chopped
• 1 celery stalk, sliced
• 1 garlic clove, finely chopped
• 1 small onion, finely chopped
• 45 ml flour
• 2 ml salt
• 2 ml ground black pepper
• 60 ml olive oil
• 250 ml dry white wine
• 125 ml chicken stock (click here for homemade recipe)
• 3 ripe tomatoes, peeled, seeded and chopped
• 15 ml fresh chopped marjoram
• 2 bay leaves
• 80 ml chopped parsley
• Small piece lemon rind

Gremolata

• 45 ml chopped parsley
• Grated zest of 1 lemon
• 1 garlic clove, very finely chopped

1. Preheat the oven to 350F (180C).
2. Trim any sinews or skin from the meat and discard the trimmings.
3. Melt the butter in a small pan, add the carrot, celery, garlic and onion and cook over medium heat until the vegetables are soft and slightly brown ; set aside.
4. Mix together the flour, salt and pepper and sprinkle on the meat ; heat the oil in a large pan and fry the meat until browned on all sides.
5. Arrange the vegetables in the base of a large casserole dish and spoon the meat on the top ; pour the wine into the pan in which the vegetables were cooked and add the stock, tomatoes, herbs and lemon zest.
6. Heat to boiling, cook until the liquid reduces by one-third, then pour it over the meat ; the liquid should cover the meat halfway ; if necessary, add in a little more water or chicken stock.
7. Cover the dish and bake in the oven for 1½ hours, or until the meat is very tender.
8. Mix together the parsley, lemon zest and chopped garlic.
9. Serve the meat on individual plates, spoon over some of the liquid and vegetables from the casserole dish and sprinkle with the Gremolata mixture.
10. Serve with boiled rice or Risotto alla Milanese.

BON APPÉTIT

Panzanella (Bread salad)

 

                Bread is treated with respect in Italy, and most towns produce their own varieties. Tuscany, in particular, boasts many styles of bread, generally unsalted. This lack of salt helps the bread to stay fresh longer, but even stale bread never goes to waste. The area is rich in bread recipes, including bread salads. This delicious, fresh-tasting salad is perfect as an easy light summer meal or as an accompaniment.

                For best results, look for coarse-textured Italian-style white bread and leave it for a day or two before using. Balsamic vinegar does impart a beautiful and subtle flavor but, if it is not available, a good-quality red wine vinegar can be substituted.

Serves 4

• 250 gr Italian bread, cut in thick slices or diced
• Chilled water
• 2 large ripe tomatoes, peeled and chopped
• 1 small cucumber, peeled and coarsely diced
• ½ red bell pepper, cut into chunks or julienne strips
• ½ green bell pepper, cut into chunks or julienne strips
• 1 red onion, thinly sliced
• 10 ml capers, rinsed and drained
• 15 ml finely chopped basil
• 1 garlic clove, finely chopped
• 30 ml chopped Italian parsley
• 75 ml olive oil
• 15 ml balsamic vinegar
• 2 ml salt
• 2 ml ground black pepper
• Fresh basil sprigs, for garnish

1. Place the bread in a bowl, pour just enough of the water to cover and set aside.
2. Place the tomatoes, cucumber, bell peppers and onion in a large serving bowl with the capers, basil, garlic and parsley.
3. Squeeze the bread as dry as possible and break into crumbs, and add to the bowl.
4. Whisk together the oil, vinegar, salt and pepper, and pour over the salad ; toss well, garnish with the basil and serve.

BON APPÉTIT

Pollo alla Romana con Polenta (Chicken Roman style with Polenta)

 

                This dish from Rome combines the archetypal iastes of Italy ; olive oil, garlic, onions tomatoes and peppers. It is excellent with pasta or with polenta, which is one of the staple foods of northern Italy. Usually prepared in a special polenta pot, made of copper and shaped like a cauldron, boiled polenta is often served in lieu of bread. When reheated with butter and cheese or a tomato sauce, polenta becomes a more substantial side dish.

Pollo alla Romana (Chicken Roman style)

                Check the pot occasionally to ensure the liquid has not evaporated. If necessary, add a little more wine or water. 

Serves 6

• 30 ml olive oil
• 2 garlic cloves, unpeeled and crushed
• 2 onions, finely chopped
• 2 kg chicken pieces
• 375 gr ripe plum (Roma) tomatoes, peeld and coarsely chopped
• 3 green bell peppers, seeded and cut into strips
• 125 ml dry white or red wine
• 10 ml chopped oregano
• 2 ml salt
• 2 ml ground black pepper
• 1 quantity sliced Polenta (see recipe)
• 125 gr grated parmesan cheese
• 45 gr butter, cut in small pieces

1. Heat the oil in a large saucepan, add the garlic and onions and stir-fry until the onions are soft and golden ; remove the garlic and discard.
2. Push the onions to one side of the saucepan.
3. Wipe the chicken and pat dry ; add to the pan, adding a little more olive oil, if necessary, and brown the chicken in batches and return all the browned chicken to the pan.
4. Add the tomatoes, bell pepper strips, wine, oregano and salt and pepper ; cover the saucepan and simmer over gentle medium heat until the chicken is tender, about 45 to 50 minutes.
5. Meanwhile, preheat the oven to 400F (200C).
6. Place the polenta slices in a buttered ovenproof dish, sprinkling the grated parmesan cheese between each layer ; dot the top surface with the butter.
7. Put the polenta in the oven until heated through, about 10 minutes.
8. To serve, place the chicken portions on serving plates and spoon over some of the sauce.
9. Serve with the hot polenta.

Polenta

                Cooking the polenta in a mixture of white wine and water gives extra flavor.

Serves 6

• 625 ml water 
• 2 ml salt
• 185 gr finely ground cornmeal (polenta)

1. Heat the water to boiling in a large saucepan, then add the salt ; add the polenta and cook slowly for about 20 minutes, stirring constantly.
2. The mixture should be thick and smooth.
3. Rinse a tray with cold water, and spread the polenta mixture over it in a layer ½ in (1.25 cm) thick ; allow to cool.
4. Cut into slices, or dip your hands in flour and shape into dumplings the size of large walnuts.
5. Use as required.

BON APPÉTIT

Risotto alla Milanese (Risotto, Milan style)

 

                There are many differing interpretations of risotto, but this version from Milan is regarded as a classic.

                The rice needs to be watched closely to prevent it from sticking.

Serves 4 

• 2 ml saffron threads
• 30 ml hot water
• 125 gr unsalted butter
• 1 onion, chopped
• 2 ml ground black pepper
• 500 ml dry white wine
• 400 gr Arborio rice
• Salt
• 625-875 ml chicken stock (click here for homemade recipe)
• 185 gr grated Parmesan cheese, plus extra for serving

1. Soak the saffron in the water for at least 15 minutes.
2. Melt two-thirds of the butter in a heavy pan, add the onion and pepper and cook over low heat until the onion is golden brown ; add the wine and simmer until it has reduced by half.
3. Add the rice and a little salt and cook for about 3 minutes, stirring constantly until the wine is absorbed ; add the saffron liquid and 500 ml of the chicken stock and cook gently, stirring continuously until all the stock has been absorbed.
4. Add all the remaining stock in small amounts as each quantity added is absorbed ; use just enough stock to ensure that the rice is cooked until tender but still firm.
5. Stir often to prevent the rice from sticking.
6. Remove from heat and stir in the remaining butter and the cheese ; serve hot, and serve extra cheese at the table.

BON APPÉTIT

Melanzane alla Napoletana (Eggplant Neapolitan Style)

 

                If necessary, chill the Bel Paese until it is firm enough to grate or slice.

Serves 4

• 3 eggplants (aubergines), thickly sliced crosswise
• Salt
• Olive oil
• 2 ml sugar
• 430 ml tomato puree
• 60 gr Bel Paese cheese, thinly sliced or coarsely grated
• 60 gr Mozzarella cheese, thinly sliced or coarsely grated
• 2 ml salt
• 2 ml ground black pepper
• 60 gr grated Parmesan cheese

1. Sprinkle the eggplant slices with salt, then leave for at least 30 minutes ; rinse well and pat dry.
2. Preheat the oven to 350F (180C).
3. Flour each eggplant slice lightly.
4. Cover the base of a large skillet generously with olive oil ; heat the oil and cook the eggplant on both sides over moderate heat until golden, add extra oil as needed.
5. Drain the cooked eggplant on paper towels.
6. Stir the sugar into the tomato puree.
7. In a casserole dish, layer the eggplant, Bel Paese and Mozzarella cheese, and tomato puree mixture, sprinkling with salt and pepper, until all are used.
8. Sprinkle with the garted Parmesan cheese and bake in the oven for 30 minutes, or until the topping is golden and the dish is bubbling.

BON APPÉTIT

Minestrone (Thick bean and vegetable soup)

 

                This classic soup is made with fresh and dried vegetables and thickened with pasta or rice, with countless variations. The Genoese flavor their soup with pesto rather than the Parmesan cheese, while in Tuscany they prefer to add olive oil. Serve in deep bowls with plenty of bread, focaccia goes well.

                To keep the zucchini fairly firm, add it at the same time a the macaroni and cabbage. This soup reheats very well.

Serves6-8

• 15 ml olive oil
• 4 slices (rashers) lean bacon, diced
• 2 small onions, chopped
• 1 garlic clove, chopped
• 250 ml dried beans, soaked for 12 hours
• 2 celery stalks, sliced
• 1 large carrot, sliced
• 2 zucchini (courgettes), sliced
• 1 small potato, diced
• 125 gr green beans, cut into 1 in (2.5 cm) lengths
• 250 ml shelled peas
• 3 tomatoes, peeled and chopped
• 2 ml salt
• 2 ml ground black pepper
• 2.5 liters water
• ½ small cabbage, finely shredded
• 125 ml elbow macaroni
• 30 ml chopped parsley
• 250 ml grated Parmesan cheese

1. Heat the oil, add the bacon, onions and garlic and sauté until slightly softened ; transfer to a large soup pot.
2. Drain the beans and add them to the soup pot with the celery, carrot, zucchini, potato, green beans, peas, tomatoes, salt, pepper and water ; simmer for about 45 minutes.
3. Add the cabbage and macaroni and cook for an additional 20 minutes, or until the macaroni is cooked.
4. Serve hot, sprinkle with the parsley and cheese, or serve the cheese separately.

BON APPÉTIT

Penne con Broccoli (Pasta with broccoli)

 

                    This Sicilian recipe, one of the more elaborate variations on the them, offers a vibrant range of flavors.

                Although Pecorino cheese is the traditional choice for this dish, any hard, salty, grating cheese, such as Parmesan, can be substituted.

Serves 4

• 2 canned or bottled anchovy fillets
• 60 gr golden raisins (sultanas)
• 500 gr broccoli florets
• 90 ml olive oil
• 1 small onion, sliced
• 1 garlic clove, finely chopped
• 375 ml canned plum (Roma) tomatoes, chopped
• 2 ml salt
• 2 ml freshly ground black pepper
• 30 gr lightly toasted pine nuts
• 375 gr penne
• 15 ml chopped basil leaves
• 60 gr grated Pecorino cheese

1. Soak the anchovies in a little milk for about 1 hour to reduce the saltiness ; while the anchovies soak, cover the raisins with a little hot water  and allow to stand 15 minutes.
2. Drain the anchovies and pat dry ; chop them coarsely and set aside.
3. Cook the broccoliin lightly salted boiling water until just tender ; drain well and set aside.
4. Heat 60 ml of the oil in a large saucepan and cook the onion and garlic until softened ; add the tomatoes to the onion in the pan.
5. Cover the pan and simmer gently.
6. Heat the remaining oil in a small pan over low heat, add the anchovies and crush to form a smooth paste ; stir into the tomato mixture.
7. Add the salt and pepper, adjusting quantities to taste, then add the drained raisins and the pine nuts, and stir until well blended.
8. Add the broccoli and stir gently through the sauce ; remove from the heat and keep warm.
9. Meanwhile, cook the penne in boiling salted water until al dente, then drain and place in a deep serving dish.
10. Add the broccoli mixture to the dish containing the pasta ; sprinkle on the shredded basil and the grated Pecorino.
11. Serve very hot.

BON APPÉTIT

Tiramisu

 

                A popular and easy dessert in the Italian home involves soaking savoiardi (ladyfingers) in liqueur and serving them with different toppings. An early incarnation of this dish, a kind of trifle, was so popular with the 19th century travelers to Italy that it became known as Zuppa Inglese (English soup). This modern version, from the Veneto, replace custard with Mascarpone, with heavenly results. Tiramisu, meaning, "pick-me-up" refers to the coffe mixed with the liqueur.

                A spoonful of additional whipped cream may be used to garnish each serving.

Serves 10

• 10 ml instant expresso coffee
• 15 ml boiling water
• 500 gr Mascarpone cheese
• 125 ml icing sugar
• 125 ml coffee liqueur
• 90 gr grated dark chocolate
• 375 ml whipping cream
• 30 ml milk
• 21 ladyfingers (boudoir biscuits)

1. Mix the coffee with the boiling water, and leave to cool.
2. In a large bowl, whisk together the Mascarpone cheese, two-thirds of the sugar, 45 ml of the coffee liqueur and about two-thirds of the grated chocolate.
3. Whip the cream lightly in a separate bowl, then add the remaining sugar and whip until stiff.
4. Fold the cream into the cheese mixture, ensuring it is lightly but thoroughly blended.
5. In a small bowl, blend together the coffee, the remaining coffee liqueur and the milk ; dip seven of the biscuits lightly into this mixture and place in the base of a glass serving dish, trimming the ends to fit if necessary.
6. Spoon half of the Mascarpone mixture over the biscuits ; dip another seven biscuits in the coffee mixture and arrange on top.
7. Add another layer of the Mascarpone mixture, and top with the final layer of biscuits ; sprinkle the remaining grated chocolate over the top layer.
8. Chill for at least 4 hours to allow the biscuits to soften lightly and for the flavors to blend and mellow.

BON APPÉTIT

Rigatoni alla Norma (Pasta with eggplant and tomato sauce)

 

                This dish was created in Catania, Sicily, the birthplace of Vincenzo Bellini. It i named in honor of his most famous opera, Norma, which he wrote in 1831 before he was thirty years old.

                In some recipes, the dish is returned to the oven and cooked for an additional 15 to 20 minutes, or until the cheese melts.

Serves 6

• 3 eggplants (aubergines), thinly sliced crosswise
• 15 ml salt
• 375 gr ripe tomatoes, peeled, seeded and coarsely chopped
• 125 ml olive oil
• 80 ml chopped basil
• 2 garlic cloves, finely chopped
• 1 ml salt
• 2 ml ground black pepper
• 375 gr rigatoni
• 90 gr grated parmesan cheese

1. Sprinkle the eggplant slices with salt, place in a colander and leave to drain for 1 hour.
2. Puree the tomatoes.
3. Heat 45 ml of the oil in a saucepan and add tomatoes, basil and garlic ; add the salt and pepper and simmer over medium heat until the sauce becomes fairly thick.
4. Rinse the eggplant slices well and pat dry ; heat the remaining oil in a large saucepan.
5. Fry the eggplant in the hot oil until each side is well browned ; drain on paper towels and sprinkle with salt and pepper.
6. Cook the rigatoni in a large saucepan of lightly salted boiling water until al dente, about 15 minutes ; drain well and place in a warmed serving dish.
7. Arrange the eggplant on top, cover with the tomato sauce and sprinkle with the grated parmesan.
8. Serve immediately.

BON APPÉTIT