Welcome to my world - a blend of passion, taste, and old-world traditions.
Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.
Wednesday, November 30, 2022
Saturday, November 26, 2022
The freshly shot chuckers were hung upside down in our garage for two days to drain the blood. After two days, they needed to be cleaned.
Chuckers may be dry plucked or dipped in scalding water and wet plucked. Holding the bird upside down by its legs, I dipped it in scalding water for few moments. I placed the bird directly over the basement sink and started plucking the feathers against the grain using short plucking movements so as not to tear the skin.
Finally, I briefly held the bird over the flame of a gas burner to remove fine hair.
Once finished plucking, with kitchen scissors, I cut off the head and bottom part of the legs. By sticking my fingers in the neck opening, I was able to remove the windpipe and gullet. From the bottom opening, I was able to remove all innards. I kept the livers and gizzards.
After washing the birds thoroughly with cold running water, I placed them in a bath of cold water and salt for few hours.
Braised Chuckers with Olives
2 chuckers (pernice) cut in pieces
1/4 lb. of pancetta (diced)
4 cloves of garlic (sliced)
2 bay leaves
Sprigs of fresh rosemary and salvia (sage)
1/2 cup white wine
4 tablespoons of olive oil
Salt and pepper
Some cured black olives (optional)
Place bird pieces in a bowl.
Add the juice of lemon, sprigs of rosemary,
salvia, bay leaves and half of the garlic.
Marinate for 3 hours or overnight.
|Pheasant alla caciatore (hunter style)|
|Braised chuckers with side dish of flat green beans with a light tomato sauce|
Soffritto di Pernice
Friday, November 4, 2022
To begin, I brine the turkey the day before by immersing it in salted water in order to add flavor and tenderness.
Then I pat dry the turkey with paper towels and place it in the refrigerator for few hours to dry out the skin.
Now it's time to do the STUFFING.
1/4 cup olive oil
1 1/2 of sausage meat
1 cup of chopped onions
1 1/2 cup of chopped celery
1 cup grated cheese (Parmigiano Reggiano)
In a saucepan, cook the onion in olive oil until soft.
Add the sausage meat and cook it for 20 to 30 minutes.
Add chopped celery and continue to cook it for 30 minutes.
Turn off the heat, add beaten eggs with cheese.
Sunday, October 16, 2022
As we all know, Arrosticini (lamb skewers) are of one of Abruzzo's famous dishes. Today, they are known around the world. Even though, they are available in many restaurants, the best arrosticini are the ones hand made at home.
2 lbs. of lamb leg cut into 1" cubes
1 sprig of rosemary
salt and black pepper
To prepare the arrosticini, cut the meat into small cubes of about 1 inch.
Place the lamb in a bowl with rosemary and olive oil and season with salt and pepper.
Thread the lamb cubes onto wooden skewers (usually 10 to 12 inches long) neatly making sure that the fat and meat is evenly distributed.
|Raw arrosticini and lamb chops ready for the grill|
The arrosticini are traditionally cooked on a special grill called a fornacella, which is a thin, long grill resting on four feet. One end of the skewer has to be left empty so that it can remain off the coals and be used to turn the arrosticini.
Not having a fornacella, we cook the skewers over our outdoor fire pit. The coals are prepared beforehand in order to distribute the heat inside very well.
Cooked the skewers on the hot grill for 15-20 minutes by turning them to cook well on all sides.
Friday, August 12, 2022
I always buy freshest cobs at the farmer's market. The husks are nice and green and are wrapped snuggly around the corn on the cob.
They come out so juicy and with a hint of char.
Tuesday, August 9, 2022
This zucchini cake recipe has the perfect, moist, cinnamon flavor and is basically the best.
The recipe uses both brown sugar and granulated sugar. Not only do I like the combination for the flavor the brown sugar gives, but the brown sugar helps keep the zucchini cake soft.
½ cup/100 grams unsalted butter, plus more for greasing the pan
3 ½ cups/400 grams all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon salt
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
4 large eggs
¾ cup/160 grams light brown sugar
¾ cup/150 grams sugar
¾ cup/180 milliliters canola oil
1 ½ pounds zucchini, unpeeled and grated on a box grater (about 3 medium zucchini)
Heat oven to 350 degrees. Lightly grease the pan with softened butter.
Melt butter in a small pot over medium heat. Cook, swirling occasionally.
Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and melted butter to the egg mixture, whisking to blend.
Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate.
Place batter in pan, smoothing the top and place in oven. Bake until cake is golden brown on top and springs back lightly when pressed at the top, 50 to 60 minutes.
Let cool completely on a wire rack before removing from the pan.
Friday, July 22, 2022
When ready to make the chowder, begin by steaming the clams.
Place the clams in a large sauce pot and add about a cup of water.
Place the stock pot on your stove top over medium heat. Cover the pot and let it quickly come up to a boil. The clams need to cook for about 10 minutes, or until the shells begin to pop open.
Once they all open, remove the meat from the shells and save the liquid in the pot. Chop the clams with scissors.