Sicilian Stuffed Mushrooms

20 medium size button mushrooms or baby Bella
1 red onion, grated
3 garlic cloves, minced
1/2 cup extra virgin olive oil, divided
Salt and pepper to taste
1 large egg, beaten
1 tablespoon capers, roughly chopped

1 cup Italian breadcrumbs
1/2 – 3/4 cup Pecorino cheese
Pinch red pepper flakes

1/4 cup parsley, chopped
juice 1 lemon

Directions
Preheat oven to 400F.  Brush a little extra virgin olive oil on the bottom of baking pan where you will place mushroom in.

Wipe the mushrooms clean with a cloth or paper towel, and cut off and chop the stems.  Reserve stems.

Combine onion, garlic, and mushroom stems in skillet. Add half the oil and sauté over medium high heat for 5-8 minutes, stirring. Season with salt and pepper and remove from heat. Transfer to a bowl and allow to cool.

Once the mixture has cooled, add the egg, breadcrumbs, cheese, red pepper flakes, and parsley, and stir with a spoon until well blended. Fill the mushroom caps with this mixture and sprinkle with extra grated cheese and drizzle of olive oil on top of each mushroom. Bake for 15-18 minutes or until the mushrooms are golden on top. Squeeze a few drops of fresh lemon juice over each mushroom and serve. Serves 4-6

White Button Mushrooms

Mushrooms can be wiped clean. If you prefer to wash them, do so at the last moment in cold water and dry them before cooking.

Baby Bella Mushrooms

These Delicious and flavorful stuffed mushrooms can be served as an appetizer, a tapas dish, or a side dish. This is a great make-ahead dish. For best flavor, stuffed them ahead, and baked them right before your guests arrive.   I don’t suggest baking them ahead and refrigerating them, because they may become a little soggy.

Pasta with Tomato Dill and Golden Breadcrumbs

1 bunch fresh dill, cut off roots, leave 2” stems

⅓ cup extra virgin olive oil
3 garlic cloves, whole
1 (28 oz) can tomato puree
Salt and pepper to taste
1 teaspoon sugar
1 pound linguini

For the topping

2 tbsp. extra virgin olive oil
1½ cups bread crumbs, seasoned or unseasoned

 To make the sauce

1.      Boil the dill in salted water for about 10 minutes. Reserve.

 2.     In a large saucepan, add the olive oil on medium heat. Sauté the garlic cloves for a minute until just golden to infuse the oil. Next, add the tomato puree, salt, pepper and sugar. Sauté for 5 minutes on medium heat. Add the boiled dill to the sauce without the water. Bring to a boil and lower the heat to simmer the sauce for 15-20 minutes.

 3.      About 10 minutes into the cooking process, taste the sauce for seasoning. Add salt or pepper as needed. If the sauce appears too thick add a little of the dill water, a few tablespoons at a time and stir.

To make the topping

1.      Heat 2 tablespoons of olive oil in a mall sauté pan. Add the bread crumbs to the pan and cook, stirring frequently, until the mixture is well toasted and golden. Transfer to a bowl.

 2.      Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Strain when ready. When the pasta is ready, add ½ – 1 cup of sauce and mix well. Transfer the pasta to a large serving bowl or small serving bowls. Add some dill sauce on top and drizzle with the golden bread crumbs. Serve hot

Delicious Heirloom Tomatoes

Costoluto Genovese Heirloom Tomatoes

2 weeks ago I attended a Tomatomania workshop, on how to properly plant and grow heirloom and hybrid tomatoes. I learned that there is a strategy to growing tomatoes. It's important to know when to harvest, what type of tomatoes to grow, and how will the tomatoes be used. I also learned that the seedlings need to be planted 6 feet apart for good sun and air circulation. It's also critical to have the proper soil and setting for the plants as well as good drainage. The most difficult decision that day was choosing among the 150 types available. I selected seedling that would work well in large pots since I want to grow my tomatoes on my deck with my fresh herbs. I've added photos of some of the tomatoes I found most interested and exotic to grow.

Orange Banana Tomatoes

Orange Fleshed Purple Smudge Heirloom Tomatoes

San Marzano Tomatoes

To find out more information about Tomatomania go to http://tomatomania.com/ 

Here's some tips from that website

1. Read the labels!… and find the selections that are right for you. A good strategy? Choose early, midseason and late tomatoes. Let the “Days to maturity” on the label be your guide.
2. Go for color! Are you shocked to learn that all tomatoes aren’t perfectly round and red? Have fun and amaze your neighbors!
3. Choose a sturdy seedling. Tomatoes are actually weeds, and they’re tough…but still try to find seedlings with sturdy stems and bright green leaves.
4. Find the sun. Tomatoes want sun and heat. That’s sun and heat. 6 hours of full sun is the minimum for success.

Red Fig Tomatoes
My pick

5. Amend the soil. When you find the sunny spot, get your hands dirty. Dig deep, add organic amendments liberally and toss in some fertilizer. The better the soil, the better the tomatoes. (Use good planting mix or mostly planting mix – not potting soil – in pots for best results.)
6. Plant deep. Tomato roots can grow ten feet deep, so get that started when you plant! Snip the lowest leaves and plant deep (yes, even some of the stem!) Leave only the top 3-4 inches of the plant above the surface.
7. Water correctly…every 3 or 4 days for the first few weeks. Watch your seedlings and give them only what they need. Once tomatoes start growing, water deeply and infrequently. As tomatoes grow, the plant will inevitably yellow in places… more water won’t fix that. Avoid watering too much. Too much water dilutes taste!

Speckled Roman Tomatoes

8. Fertilize wisely. A couple handfuls at planting, and again once the plants begin to flower. That’s all it should need unless you know your soil is desperately lacking in nutirents.. Foliar feeding along the way is a good idea, just don’t overdo it. Container growers, you need to feed just a bit more – every ten to fourteen days.
9. Support your local tomato! Some of your plants may get enormous! Help them out… particularly the big guys…with bamboo stakes or the cage of your choice – or the side of the house. Just hold them up!
10. Be diligent! Watch your tomatoes each day in order to note any change that might signal a problem.

Marsala Wine, "Wine of the Sun"

Marsala, “Wine of the sun”, is a wine, and also a Province in Sicily near the city of Trapani. Marsala wine can only be produced, aged, and bottled in Marsala, Pantelleria, and a small surrounding island such as Mozia. In these areas, the weather and atmosphere is absolutely perfect for growing grapes to produce this special wine. The sun shines in these areas, the majority of the year, with gentle sea breezes coming from the south that provide the right condition to temper the island’s abundant heat.  That is why Marsala is called, “Wine of the Sun”.

Ruby Red Marsala Wine

The origin of this magnificent wine, Marsala, dates back hundreds of years. However, it was in the late 17^th century when it became well known and respected all over the world. Around 400 AD, during the Arab ruling of Sicily, the Arabs named this area “Mars el'Allah”, literally meaning "Port of God," therefore the name Marsala originated.

Marsala is a semi-dry wine enriched with flavors and aromas of toasted almonds, citrus, vanilla, caramel and honey. Marsala uses Grillo, Catarratto, Inzolia and Damaschino grapes for to produce a golden and amber colored Marsala.   It also uses Pignatello, Calabrese, Nerello Mascalese, Nero d’Avola grapes to produce a more ruby red Marsala.

Golden Colored Marsala Wine

Marsala is a delicious wine somewhat diverse from the others because of its fragrance and flavor. It can be served as a cocktail or after dinner drink. In Southern Italy, it is often used to flavor desserts such as cannoli, sfogliatelle, fresh fruit such as strawberries and peaches, and used for cooking with veal, chicken, pasta, eggplant, and fish to name a few.

To view my recipes using Marsala wine, see Shrimp with Orange and Marsala, Pork Chops in Marsala, Southern Italian Ham in Marsala and Fresh Strawberries in Marsala.  You can also use the search tool by simply typing the word "Marsala", and the list of recipes will come up.  Look for more recipes using Marsala wine in the future on this blog. Enjoy!

Shrimp with Orange and Marsala Wine

Saute shrimp with Marsala Wine

2 tablespoons extra virgin olive oil

1 pound large shrimp, peeled with tails on
Salt and ground black pepper
Pinch red pepper flakes
Zest and juice 1 orange
1/3 cup Marsala wine

Directions: Add the oil to a large skillet over medium-high heat and sauté the shrimp until they turn pink.  Season with salt, pepper, and red pepper flakes. Add the Marsala wine, orange zest and juice, and reduced by half, about 1-2 minutes.  Serve with rice, potatoes or polenta.

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The sweetest of the Marsala wine with the orange zest, gives a special flavor to this shrimp dish. You can serve this dish as an entrée or appetizer. Be sure the shrimp is dry before you sauté. Sautéed wet shrimp dilutes the sauce and does not allow the shrimp to caramelized properly for best taste.

Limoncello Chicken

Limoncello with Chicken

4 chicken breast, cut into 2 inch pieces                             

Kosher salt and freshly ground pepper                                          
Pinch red pepper flakes                                                       
Zest and juice of 1 lemon                                                    
2 teaspoons fresh thyme                                                     
2 teaspoons fresh rosemary, minced
4 garlic cloves, minced
2-3 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup Limoncello


Directiions:

Marinating the chicken: Place the chicken pieces in a non-metallic pan and add the salt, pepper, red pepper flakes, zest, lemon juice, thyme, rosemary and garlic. Marinade in the refrigerator about 2 hours.

Cooking the chicken: Add the oil and butter in a large skillet over medium-high heat and cook the chicken until golden and fully cooked on all sides.  Add any remaining marinade and the Limoncello to the skillet, and reduce the liquid about 1-2 minutes.  

Limoncello

Cooking tip: Be sure the chicken is free of any water or moisture before you add to the marinade. If it is not completely dry, it will be a watered down version of this recipe.

Lemon from Campania

Limoncello originated in the Campania region of Italy. It is made from the skin of lemons grown in that region. Its preparation is simple, yet meticulous. It takes about 3 months for the Limoncello to be ready to become a drinkable liquor. The liquor can be enjoyed as an aperitif or digestive, before and after meals.

 For the recipe, the Limoncello enhances the flavor of the chicken. It's a nice change from using white wine.  Limoncello can be used in many recipes with chicken, shrimp and even desserts.

ITALIAN CHEESE PAIRINGS

POPULAR CHEESES	HARDNESS	CHARACTERISTICS	ACCOMPANIMENTS
Mascarpone	Soft	Zesty and buttery.  Very creamy. Melts well in sauces. A cow’s milk cheese that must be eaten very fresh. A delicious creamy dessert cheese.	Fresh fruit, biscotti
Asiago	Semi- Soft	Ivory in color.  Rich taste of walnuts and pleasantly salted.	Pear, grapes, apples
Gorgonzola	Semi- Soft	Ivory color with dark blue-green veins.  Full bodied and flavorful. It has a strong flavor from it's compact, creamy texture and is white or straw colored with blue-green flecks and veins	Pear, dried grapes, nuts, with salad or in dips
Mozzarella	Semi- Soft	White milky cheese. Sweet and delicate to the taste. The factory produced mozzarella is semi-soft, elastic texture and is drier and not as delicately flavored as its fresher one. Fresh mozzarella, which is usually packaged in whey or water, is often labeled "Italian style." It's generally made from whole milk and has a much softer texture and a sweet, delicate flavor. Mozzarella di Buffala is the most prized of the fresh mozzarella. Most buffalo mozzarella available in the United States is made from a combination of water buffalo milk and cow's milk.	Extra virgin olive oil, mushrooms, fresh or dried tomatoes
Fontina	Medium	Medium hard, although its flesh is soft and melts easily. Straw colored with a mild delicate flavor. The straw-colored interior with its small round holes has a delicate nuttiness with a hint of mild honey. When melted the flavor is earthy with a taste of mushrooms.	melons, apricots, cherries, apples, pears
Provolone	Medium	As the cheese ripens, the color becomes a richer yellow and the flavor more pronounced. It is an excellent cooking cheese; Aged provolone can be used for grating. This southern Italian cow's milk-cheese has a firm texture and a mild, smoky flavor. It has a golden-brown rind and comes in various forms, though the pear shape is most recognizable	Figs
Parmesan Reggiano	Hard	Very hard and granular.  Strong and spicy with the rich flavor of walnuts. The king of Italian cheese is used primarily for grating. It’s a great topping for soups, pasta dishes, and salads. Serve it in small pieces as an appetizer with a few drops of balsamic.	Pears, red grapes, figs, balsamic
Pecorino Romano	Hard	White, granular with a hard outer layer.  Rich like Parmesan. Has pungent and spicy taste. It ranges in color from white to pale yellow. Good for grating and is used mainly in cooking.	Apples, pears

Cheese Tips:

When a chunk of Parmigiano is reduced to little more than the rind, cooks in Italy don't throw it away. They drop it into hot soups or sauce pots, where it releases its delicious, nutty flavor. Only then, the rind is discarded. You can save Parmigiano rinds in freezer-safe plastic bags in the freezer for up to 2 months. Then drop them into soups or sauces to add a deep and lingering Parmigiano flavoring.

Canellini with Sherry, Honey and Gorganzola

2 cups cooked or canned cannellini beans, rinsed and drained                   

4 tablespoons extra virgin olive oil                                                                       
2 tablespoons sherry vinegar                                                           
2 tablespoon honey                                                                          
1 teaspoon Dijon mustard
Pinch red pepper flakes

Salt and freshly ground pepper

2 tablespoons toasted almonds
6 oz Gorgonzola cheese, crumbled

Directions:
In a bowl, whisk the oil, vinegar, honey and mustard together, and season with red pepper flakes, salt and pepper.  Pour the dressing over the beans and toss lightly. Top each serving with hot toasted almonds and crumbled cheese.



If you are going to cook dry cannellini vs. using canned, be sure to soak them in cold water overnight with a bay leaf before boiling.

Cannellini beans are versatile, they can be used in soups, salads, side dishes, and pasta dishes.  This salad is simple and can be made in less than 10 minutes. I love the sweetest of the beans and dressing, the boldness of the Gorgonzola and the crunchiness of the toasted almonds.

Marinated Baby Eggplant with Toasted Almonds

12-14 baby eggplants, halved lengthwise                                            

1 cup extra virgin olive oil                                                                 
Zest and juice 1 lemon                                                                      
1 tablespoon aged balsamic vinegar                                                       
3 cloves garlic, minced                                                                      
½ cup chopped blanched almonds, toasted
2 tablespoons golden raisins
1 tablespoon raw sugar (optional)
Pinch dried red pepper flakes
Salt and freshly ground black pepper
2-3 tablespoons fresh mint, torn

Directions:

Preheat 450F. Place eggplants cut side up in pan and brush lightly with oil.  Bake 8-10 minutes until golden, turning once halfway through cooking process. To test if the eggplant is cooked, poke with a fork.  It should easily go through.

Put remaining ingredients in a bowl and mix well. Place the hot eggplant in the bowl and pour the marinade over it, turning once or twice. Sprinkle with mint and serve at warm or at room temperature.

I'm always asked in my cooking classes which type of eggplant I prefer. For this recipe, I used Indian baby eggplant.  You can also use the Italian eggplant or Chinese eggplant.  They are sweeter, and have less seeds than the large eggplants. You don't need to soak them in salt, or remove the peel.

It's important for any eggplant recipe that it's seasoned and cooked properly, if not it will taste like a sponge. If you season this dish properly and allow the oven to take care of the roasting, then all you need to do is prepare the marinade and mix it all together.  This recipe is best served warm with toasted pita bread.

Cantuccini Di Prato (Almond Cookies)

2 cups unbleached all purpose flour

1 cup sugar

2 tablespoons baking powder

Zest 1 large orange

1/4 teaspoon salt

1 1/2 cups whole, blanched almonds

3 large eggs, beaten

1 ½ tablespoons pure vanilla extract

Directions:

Preheat the oven to 350 degrees F.

In a bowl, combine all the dry ingredients  such as flour, sugar, baking powder, zest, and stir. Add the almonds and mix well.

In another bowl, whisk together the eggs and vanilla.  Add the wet ingredients to the dry ingredients above and stir with a wooden spoon or spatula. The dough will be a little dry.

Turn the dough out onto a well floured surface and begin mixing it together. Knead it for a few minutes until it comes together to form a firm dough. Divide the dough in half and shape it into two, 12 inch logs. Transfer the logs to a baking sheet lined with parchment paper. Bake the logs for 30 minutes. The logs should rise and be golden to light brown on the bottom.

When ready, transfer the logs to a wire rack and let cool completely. Once cooled, slice the logs, on a diagonal, into 1/4 inch slices. Lay the slices, cut side down, on a baking sheet lined with parchment paper.  Bake for 10 - 15 minutes, or until the cantuccini are dry and lightly golden.  Eat warm or cool. These cookies can be stored in an airtight container for a few weeks. Be sure to completely cool them first before storing.

Cantuccini, also called  Cantuccini di Prato,  are typical small Tuscan almond cookies that are customarily served  at the end of a meal or as a afternoon treat with Vin Santo. I like the tradition  of serving  cantuccini with the Vin Santo, however I enjoy them so much, I dip them in my cappuccino. Yes, I know cappuccino is for breakfast only.. but I'm in America now and I can break someItalian rules!!!

Turkish Yogurt and Cucumber Soup

1 large English cucumber, peeled and grated          
2 cups Greek yogurt                                       
2 cloves garlic, minced                                              
2 tablespoons white wine vinegar
1 tablespoon chopped fresh mint
Salt and ground black pepper
Drizzle extra virgin olive oil

 


Directions:

Place in a non-metallic bowl the yogurt, garlic, vinegar and mint.  Stir well and season. Chill for at least 2 hours before serving.  Just before serving, add the grated cucumber and more fresh mint, and mix well.  Serve in small chilled bowls with a drizzle of extra virgin olive oil on top. Serve with crispy pita bread.

Pasta and Sauces Pairing

SHAPES	PASTA NAMES	SAUCE PAIRING SUGGESTIONS
Flat Long Shapes	Fettuccine Linguine Parpadelle	o        Alfredo sauce o        Seafood sauce o        Tomato sauces o        Oil-based sauces
Round Long Shapes	Bucatini Rigati Angel Hair Thin Spaghetti Spaghetti	o        Carbonara sauce o        Tomatoes, oil, and basil o        Broths, consommés, and soups o        Light dairy sauces like parsley Crème
Oven Shapes	Lasagne Manicotti Jumbo Shells	o        Pasta al forno o        Béchamel o        Meat ragu & grated Parmigiano Meat-based sauces like      traditional Bolognese
Soup Shapes	Pastina Orzo Ditalina	o        Pastina in Brodo (soups) o        Minestrone
Tube Shapes	Mostaccioli Penne, Mini Penne & Regatte Rigatoni, Mezzi Rigatoni Tubini, Ziti	o        Arrabiata sauce o        Traditional red-based meat ragu o        Quattro Formaggi – four cheese
Versatile Shapes	Farfalle Elbows Medium Shells Rotini, Tri-Color Rotini	o        Ricotta in a Nutty Cream Sauce o        American-inspired pasta salads o        American favorite macaroni & cheese

Cooking pasta Tips:

o        1 lb of pasta uses about 6 quarts of water. Cook in salted water and al dente.

o        The best pasta is made of 100% semolina.

o        Do not rinse pasta before use unless the recipes requires it such as pasta salad or lasagna so it does not stick.

o        When baking, making a pasta casserole, undercook the pasta a few minutes because if will continue to cook while it is baking.  Also add a little more sauce to the pasta than normally because the pasta will absorb more sauce while baking.