|Posted by William Abruzzo on January 25, 2016 at 12:30 AM||comments (3)|
Polenta in Forno con Funghi e’ Fontina (Baked Polenta Casserole with Sautéed Mushrooms and Fontina Cheese)
This week’s recipe take us to the region of Friuli-Venezia-Giulia, where the Julian Alps rise above a coastal plain that stretches towards the vast Venetian Lagoon. This area lies northeast of Venice, where corn is an abundant crop on the coastal plains. Here, dried corn is milled into a meal called polenta. The polenta is then turned into a porridge and eaten as a starchy side dish. The polenta can also be cooked firm, spread flat to 1/2 inch thickness, and then sliced into squares. The squares can then be grilled, deep fried or simply eaten. A bowl of polenta topped with melted cheese or a hearty beef ragu is the perfect meal on a cold winter day in Friuli. Here is a quick and easy recipe that you are sure to love. The polenta is prepared soft and topped with sautéed mixed mushrooms and plenty of creamy, delicious Fontina cheese. Enjoy it with a glass of white Pinot Grigio wine from the mountains of Friuli or a hearty Istrian red.
Olive oil for sautéing
Green Onions 4 (chopped)
Garlic 2 cloves (chopped)
Mushrooms -Cremini, Shitake & Oyster 2 lbs (sliced)
White Wine ¾ cup
Thyme 1 tbs (chopped, packed firm)
Italian Flat Leaf Parsley 1 tbs (chopped, packed firm)
Butter 2 tbs (softened)
Instant Polenta 1 box
Fontina Cheese 2/3 lb (shredded)
Coat the bottom of a large frying pan with olive oil, set it on a medium low burner and saute the green onions and garlic until soft. Next, add the mushrooms, white wine and herbs, season with salt and black pepper, turn the burner to medium and continue sautéing until the mushrooms are soft and most of the cooking liquid has been absorbed back into the mushrooms (about 15 -20 minutes). Then, stir in the butter and remove the frying pan from the burner.
Prepare a batch of soft polenta (enough for 4 to 6 individuals) following the instructions on the box. Spoon the polenta into individual, oven-proof casserole dishes, filling each dish about 2/3 full. Then, top with plenty of mushrooms and fontina cheese. If you prefer a crispy topping, sprinkle over some grated Parmigiano Reggiano cheese. Place the casserole dishes in a preheated 425 degree oven for 5 to 7 minutes or until the fontina cheese has melted or the top is crisp and golden.
|Posted by William Abruzzo on June 30, 2015 at 10:30 PM||comments (2)|
Spaghetti con Fior di Zucchine (Spaghetti with Sauteed Zucchini Blossoms)
This week's recipe brings us to the region of Lazio, where zucchini blossoms are a springtime treat. Head to Rome's famous Campo di Fiore outdoor market in April, and you are sure to see fresh zucchini blossoms for sale. The beautiful orange flowers are a simple and delicious treat. Saute them with pasta, toss them in a frittata or fry them until crisp and delicious. if they are available in your supermarket, give them a try. Better yet, grow them yourself!
Thin Spaghetti (1 lb)
Zucchini Blossoms, (4 cups chopped, packed firm)
Zucchini (1 small)
Garlic (4 cloves)
Parsley (3 tbsp chopped, packed firm)
Basil (2 tbsp chopped, packed firm)
Olive Oil for sautéing
Black Pepper to taste
Salt to taste
Remove the stamens and pistils from the zucchini blossoms and coarsely chop them. Dice the zucchini, slice the garlic and finely chop the herbs. Set the pasta to boil in a large pot of lightly salted water. Coat the bottom of a 5 ½ quart frying pan with olive oil, set it on a medium low burner and sauté the zucchini and garlic until tender. Then, add the blossoms, herbs and a ladle of pasta cooking water. Season with black pepper and salt, and sauté until the blossoms are wilted and tender. When the pasta is al dente, drain it in a colander and add it to the frying pan. Toss everything together. If necessary, add a few drizzles of olive oil to moisten and re-season with salt and black pepper. Serve hot, topped with grated Pecorino Romano cheese.
|Posted by William Abruzzo on January 16, 2015 at 5:00 PM||comments (2)|
Paparedelle con Ragu d'Anatra (Pasta ribbons with Duck Ragu)
This week's recipe takes us to the region of VENETO, where ducks and other waterfowl are hunted along the shores of the Venetian Lagoon. In Veneto, duck is always prepared "alla cacciatore" or hunter's style, roasted with plenty of fresh herbs. Another favorite way of preparing duck is in a hearty ragu which is then tossed with a Venetian wholewheat pasta called "bigoli". It is great with a wide-cut, rustic papardelle too!
Papardelle (1 lb)
Duck (1 whole - 4 ¾ to 5 lbs)
Speck (2 tbs diced)
Duck/Veal Demiglace (8 ounces)
Red Wine (about ½ cup)
Chicken Broth (¾ cup -or more if needed)
Butter (2 tbs)
Olive Oil (for sautéing)
Spanish Onion (1 medium)
Garlic (4 cloves)
Rosemary (4 sprigs)
Thyme (1 bouquet -about 1 tbs, chopped, packed firm)
Italian Flat Leaf Parsley (2 tbs -chopped, packed firm)
Bay Leaves (3)
Black Pepper (to taste)
Salt (to taste)
Parmigiano Reggiano Cheese (for topping)
First prepare the duck. Rub the outside of the duck with olive oil and season the outside and cavity with salt and black pepper. Place the sprigs of rosemary in the cavity and place the duck in a roasting pan that has been brushed with olive oil. Place the duck in a preheated 350 degree oven and roast for 30 minutes per pound. When the duck is done, set it to rest on a cutting board. Transfer the juices to a bowl and spoon off all of the fat.
Dice the onion and speck. Chop the thyme and parsley. Coat the bottom of a deep, 5 ½ quart frying pan with olive oil, set it on a medium low burner, add the diced onions, season with salt, and sauté the onions until caramelized. Next, add the garlic and speck and continue sautéing for another 2 minutes. Then, add the demiglace, red wine, chicken broth and juice from the pan (about ½ cup). If there is not enough juice, substitute chicken broth. Add the herbs, season with black pepper, and simmer on a low burner for 10 minutes.
Meanwhile, remove all of the duck meat from the carcass. Discard the skin, fat and any gristle. Shred the meat with a fork, add it to the frying pan, and stir it into the sauce. Next, stir in the butter and continue simmering on a low burner for 5 minutes or until the sauce has thickened. If the sauce is too thin, add more chicken broth or red wine. Set your pasta to boil in plenty of lightly salted water. When the pasta is done, transfer it to the frying pan and toss it with the duck ragu. Serve hot, topped with plenty of grated or shaved Parmigiano Reggiano cheese.
|Posted by William Abruzzo on September 22, 2014 at 6:55 PM||comments (0)|
Pasta con Tenerumi (Pasta with Sautéed Cucuzza Tendrils & Cherry Tomatoes)
This week's recipe takes us to the region of Sicily, where cucuzza squash grow on trellises and arbors in back yard gardens. The long slender squash are native to Sicily and the regions south of Naples. The leaves and tendrils of this unusual squash are tender and delicious. When sautéed with cherry tomatoes and tossed with pasta, you have a meal that would make any Sicilian proud. Add some diced prosciutto or crushed red chili flakes for extra bold flavor. And, be sure to top it off with fresh grated ricotta salata cheese!
Pasta 1 lb
Prosciutto 4 ounces (diced)
Olive Oil to saute
Cucuzza Tendrils & Leaves 1 large bowl (about 2 lbs)
Cherry Tomatoes 1 dry quart
Garlic 4 cloves
Black Pepper to taste
Salt to taste
Crushed Red Pepper to taste (optional)
Ricotta Salata for topping
Use the top 2 inches of the tendrils and the small leaves that are no more than 2 inches in diameter. Chop the greens and boil them in lightly salted water for 10 minutes or until tender. Meanwhile, set the pasta to boil in lightly salted water. Slice the cherry tomatoes in half and dice the prosciutto and garlic. Coat the bottom of a six quart frying pan generously with olive oil, set it on a low burner, add the prosciutto and garlic, and saute until the garlic is soft. Then, add the cherry tomatoes, season with salt and spices, and continue sauteeing until the skins on the cherry tomatoes pucker and they release some of their juices. When the greens are tender, strain them and add them to the frying pan. When the pasta is done, add it to the frying pan and toss well. Serve hot, topped with plenty of ricotta salata cheese.