PIZZA DI PATATE (Pizza with potato topping))

It’s thin, crispy, crunchy and addictive. It’s great hot, cold or at room temperature

       ·         1 lb pizza dough 
·         4 to 5 Idaho potatoes
·         4 to 5 tbsp olive oil
·         1 tsp salt, more or less to taste
·         freshly ground black pepper, to taste 
·         a sprig of fresh rosemary (optional)

            2 tbsp grated cheese (optional)

Preheat the oven to 450 degrees F.

Oil the pan slightly with a tablespoon of olive oil.

Shape the dough into the shape of your pan, then place the dough onto it and drizzle with about a tablespoon or more of olive oil and rub it over the surface.

Slice the washed and dried potatoes very thinly and place in a bowl.

Add enough olive oil to coat each slice and then sprinkle lightly with salt and pepper.

Start layering the potato slices over the pizza dough in the pan overlapping the slices slightly until all the dough is covered.

Drizzle with another 2 tablespoons of olive oil.

Optional: You may add grated cheese and sprinkle some fresh rosemary, if desired.

Bake for 20 to 25 minutes until crisply and golden.

If desired, reset the oven to broil and place the pizza on the top rack to make the potatoes more brown and crispy.

 

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FRITTATA aka OMELET

No time to cook, make a frittata, Italian version of an omelet. It is very healthy, tasty and quick to make too.

They are delicious for breakfast, lunch or dinner!   They are super-versatile, one can add fresh vegetables,  meats or cheeses – the choice is yours!

A good frittata is perfect steaming hot, or at room temperature the next day.  We take for lunch, at a picnic, to the beach or on the road.

Asparagus Frittata For Two:

4 tablespoons of olive oil

8 oz. asparagus – woody ends trimmed off and cut into 2-3 inch pieces

4 eggs – beaten (season with salt and pepper)

2 tablespoons Parmesan cheese – grated

In an 8 inch non-stick pan add olive oil.  Add asparagus and gently saute' over medium heat until just starting to soften.  About 15 minutes.

Pour beaten eggs over asparagus and let cook till set around the edges.  Sprinkle Parmesan cheese on top.  Flip once and continue to cook few more minutes. 


Onions and Pepper Frittata

Onions and Pepper Frittata

Frittata for One

2 eggs

1 red hot pepper chopped (friers - frying peppers)

1 green sweet pepper chopped

1 small onion chopped

3 tablespoons of olive oil

salt and pepper

In a small, non-stick pan, add olive oil, chopped peppers and onion, saute' over medium flame about 10 minutes turning often not to burn. Lightly beat eggs, add to peppers and onions. When egg mixture firms up, flip over once, cook few more minutes and serve.

Barley and Vegetable Soup - Minestra di Verdure e Orzo

     Barley: a nutritional powerhouse

As cereal grains go, barley is a winner when it comes to good nutrition. This centuries-old grain is packed with fiber, contains important vitamins and minerals, is slim on fat, and, like all plant products, cholesterol-free. Due to its mineral contents (magnesium, phosphorus, potassium, calcium and iron), it is high on energy,  facilitates concentration and cerebral activity and it's very digestible.

Today, I am suggesting this simple dish with barley and vegetables as a base.

Barley and Vegetable Soup - Minestra di Verdure e Orzo

Ingredients
1 cup uncooked pearl barley (orzo perlato)
4 cups of water or vegetable broth
1/4 cup extra-virgin olive oil
1 cup chopped leek (about 1 large)
2 small zucchini
2 carrots
Salt and freshly ground pepper to taste


Firstly, place barley in water for an hour and then wash thoroughly.  Chop all vegetables in small cubes. 
Heat 1/2 of the oil in a large saucepan over medium heat. Add carrots, zucchini, and leek; cook 10 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly. Add 4 cups of water; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid is absorbed. Drizzle the remaining oil and stir in some Parmigiano-Reggiano.

STUFFED CHILI PEPPERS IN A PAN - Peperoni ciliegia ripieni in padella

Many of you must have seen stuffed chili peppers in oil in Italian delicatessens.  They make great appetizers.  Love their spicy taste.

I like to make them stuffed with tuna and anchovies but rather than put them in oil, I cook them in a pan.  They make a great side dish.

Ingredients:

1/2 lb. cherry peppers (preferably hot)

Can of good tuna in olive oil

Small can of anchovies

Small can of chopped green olives

1 tablespoon of capers

1 clove of garlic (minced)

Sprig of parsley (chopped)

2 tablespoons of breadcrumbs

2 tablespoons olive oil

Preparation:

Wash the peppers and remove the tops and seeds.  In a bowl combine the tuna, anchovies, capers, garlic, parsley and breadcrumbs.  Blend the mixture well and stuff the peppers.

Once the peppers are filled, place them in a non-stick frying pan with the olive oil

Cover the pan and cook them for 30 minutes over medium heat.  Serve warm or at room temperature.

AMAZING POTATOES

We LOVE potatoes, and why not?  They are a great source of vitamins and minerals.  We fry them, boil them, and bake them, but rarely celebrate them.  While many Americans load them with cream and butter, here are many ways that I let their earthy goodness shine through.

white, gold yukon, yams and red potatoes

Mix all types of potatoes with skins on, add chopped red onions, sprinkle with rosemary, add salt and pepper and drizzle with olive oil.  Bake at 400 until crisp.

Oven roasted potatoes

Potato Pizza:  Potato pizza has a special place in my heart. This simple rustic pizza made with just a few basic ingredients (no tomato sauce) is pretty impossible to find in restaurants. It’s thin, crispy, crunchy and addictive.

Mixed with vegetables (Swisschard and potatoes)

Potato salad

Potato skins and roasted peppers

POLPETTE DI CACIO e UOVA (Meatless balls made with cheese and eggs)

Or as known in my birthplace "Pallotte Cace e Ove".  This is a typical dish which flavors   bring me back to my childhood in Casalbordino, (Abruzzo):  A time when meat was scarce and only seasonal products were used.  A time when dishes were marked by the rhythm of the season and modified only by the arrival of Sundays and religious holidays.

Eggs, cheese and day-old bread are mixed together, shaped into balls and fried, then simmered in sugo semplice (meatless tomato sauce).

Sauce or Sugo semplice

¼ cup extra virgin olive oil
1 onion, thinly sliced
2 lb. ripe tomatoes finally chopped (alternate 2 cans good San Marzano canned tomatoes)
Sprigs of parsley and basil
Hot pepper (optional)
Salt and Pepper

Heat the oil in saucepan over moderate heat, add the onion and cook until golden.  Add the tomatoes and remaining ingredients.  Simmer over low heat for 30 to 40 minutes.

Ingredients for Pallotte:

1. 2 cups of mixed grated cheeses (my choice Gran Padano, Parmigiano e Pecorino)
2. 4 eggs
3. 1 cup of stale, artisan bread, crusts removed and soaked in water and squeezed dried
4. 1 or 2 cloves of finely chopped garlic
5. A few sprigs of finely chopped fresh parsley
6. Salt and pepper
7. 1/2 cup olive oil for frying

Mix all of the ingredients together in a large bowl.  Let the mixture rest for a while.

Use damp hands to form 1 1/2-to-2-inch balls. (I like them oval or egg shaped).

Shallow fry in olive oil until golden brown, turning the balls as needed so they brown evenly.

Once all of the pallotte are fried, transfer them to the tomato sauce (sugo semplice) and let them simmer for a good 30 minutes.  The pallotte will swell as they cook and resemble sponges.

Serve immediately.

STUFFED MUSHROOMS - Funghi Ripieni

With Thanksgiving around the corner, stuffed mushrooms make perfect appetizers for a  memorable holiday meal or a dinner party.  The mushrooms can be prepared the day before and then baked before serving.

 

Ingredients

• 1/2 cup dried bread crumbs
• 1/2 cup grated Pecorino Romano
• 3 scallions (alternate 1 medium onion) chopped finely
• 2 tablespoons chopped fresh Italian parsley leaves
• Salt and freshly ground black pepper
• 6 tablespoons of butter
• 2 tablespoons of oil
• 25 medium to large white mushrooms, stemmed



 

 



 

Preheat oven to 400°F.

Wash the mushrooms one at a time under running water for one second.  Dry immediately.  Pull stems from mushroom caps and finely chop them.  Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 15 minutes, then remove from oven.

 

While mushroom caps are baking, melt 3 tablespoons of butter and oil in a heavy skillet over moderately high heat.  Sauté scallions briefly.  Add chopped stems, stirring, about 5 minutes. Remove the pan from the heat and add the bread crumbs, cheese, parsley salt and black pepper. Mix well.

 

 

 

Turn mushroom caps over.  Using the remaining butter, place a small piece inside each cap.  Mound mushroom filling in mushroom caps, pressing gently.   Bake until mushrooms are tender and stuffing is golden brown, about 20 minutes.

 

BAKED ZUCCHINI AU GRATIN (Zucchine Gratinati al Forno)

 

 

Zucchini au gratin is a classic and tasty side dish to serve to everyone. This vegetarian recipe will always make a great impression! It's a simple recipe to prepare, it takes only a few minutes, and the zucchini are cooked in the oven forming an irresistible crunchy crust from the breadcrumbs and cheese.

Ingredients

2 medium or 3 small zucchini
2 potatoes
1 large onion, sliced
2 clove of garlic, chopped
1 pepper
2 large fresh tomatoes (if available) or a small can
1/2 cup olive oil
1/2 cup parsley, chopped
1/2 cup celery, chopped
1/4 cup of fresh basil (chopped)
1 cup Parmisan cheese or Gran Padana
1 teaspoon of salt and pepper

Procedure

Preheat oven at 350 degrees

Slice zucchini and potatoes.
Slice onion and pepper
Chop garlic, celery, parsley and basil
Blanch the tomatoes and chop

In a baking dish, place some of the oil.  Add all ingredients except the cheese.  Mix well.  Add remainder of the oil.  Cover the top with the cheese. Cover with foil and bake for 45 min.
Remove the foil and bake for an additional 15 min.  If you like crisp potatoes and zucchini, place under the broiler for few minutes.

 

Meatless Stuffed Eggplants - Melanzane Ripiene Vegetariane

Meatless stuffed eggplants (Melanzane ripiene vegetariane)

 

Stuffed eggplants are one of our favorite dishes.  The filling can be modified in many ways: more spicy (adding a peperoncino), tastier (adding more cheese at the end of cooking), while the meat may be beef, pork, veal only, or a mix of veal and pork.  The choice is yours!  See Stuffed eggplants alla casalese.
 

Choosing eggplants is a ritual:  look for even color and firm feel. The eggplant should be heavy relative to its size; when you pick it up at the market, it should be firm and crisp, not spongy, to the touch.

In this case, I recommend you do not buy too big to shorten cooking time.

Ingredients
6 small to medium eggplants
1/2 cup extra-virgin olive oil
2 cloves of garlic, minced
1 red or green bell pepper, finely chopped
2 teaspoons kosher salt
2 cups cubes of day-old country bread
1 cup water
1 cup grated Grana Padano or Parmigiano-Reggiano
1/2 cup chopped fresh Italian parsley
1 can pitted ripe olives, chopped
2 plum tomatoes, seeded and chopped
1/2 teaspoon black pepper

Directions

Preheat oven to 400 degrees F.

Pour the water over the bread cubes in a small bowl. Once the bread has softened, squeeze out the excess water.  Crumble and set aside.

Cut one end of the eggplants.  Wash and halve the eggplants lengthwise. With a small paring knife, score the flesh and cut the eggplant around, leaving a 1/4-inch border from the skin. Scoop out the flesh with a spoon, leaving eggplant shells or boats for baking. 

Salt the cavity of the eggplant shells.  Place the eggplant shells (cavity down) to drain for 30 minutes.

Chop the eggplant flesh.  Place the flesh into a pot filled with water.  After 10 minutes or so, drain.  Rinse few more times in a colander under running water.  Squeeze out the excess water.

Mix eggplant flesh, bread, cheese, garlic, tomatoes, green pepper, black olives, parsley and black pepper. 

 Drizzle a little of the oil over each shell.  Fill in the eggplant shells. 

Place the filled shells one next to the other in a greased pan. 

Drizzle remaining olive oil over each shell.  Cover the dish with foil, and bake until the eggplant is tender all the way through, about 40 to 45 minutes. Uncover, and bake until the top of the filling is browned and crispy, about 10 minutes more.



SPEZZATINO DI CARCIOFI (Artichoke Stew)

Artichokes can be cooked in myriad ways: stuffed, with fave beans or stewed as in this dish.  This spezzatino di carciofi or stew can be served hot at lunch with a platter of fresh, light cheeses (mozzarella, ricotta, caprino) but also can be served as a side dish with oven-roasted or braised meats. 

Spezzatino di Carciofi

Ingredients

• 8 medium artichokes
• juice of 1 lemon
• 3 cloves of garlic, finely chopped
• 6 tablespoons of extra virgin olive oil
• 1 cup dry white wine
• salt and freshly ground pepper
• 1 tablespoon freshly chopped parsley (alternate mint

     Choose artichokes with plump heads and tightly folded leaves.  Wash and clean the artichokes. 



     Remove all but the pale inner leaves by pulling the outer ones down and snapping them off.  Cut the stem at the base of the head and the top third of the leaves.  Peel the stems and cut them into wheels.  Put the artichokes and stems in a pot of cold water with lemon juice.  Set aside for 10 minutes.   

 

     Drain the artichokes and cut them into quarters.  Place the artichoke quarters and stems, garlic, oil, wine, salt, and pepper in a heavy bottomed pan.  Cook for 20 minutes covered, then uncover and add parsley, stir and finish cooking without a lid.

Mafalde e Broccoli di Rape

One of our favorite vegetables in the fall is broccoli di rape (also known as cima di rape, rapini or broccoletti.  We love them simply sautéed with garlic and oil but also with pasta.  The flavor of rapini is bitter and pungent.  





To remove some of that bitterness, I blanch them first. 

 

Broken mafalde

Ingredients

1 lb. Mafalde (or any short pasta)

2 lb. broccoli di rape, trimmed

3 cloves of garlic chopped

1/4 cup of olive oil
1 cup of water

1 dry red pepper (chopped) or 1 tsp. red pepper flakes

     Salt and pepper

 

   

In a small pan add the oil and saute' the garlic.  When garlic is golden, add salt and pepper, red pepper flakes and 1 cup of water.  Simmer gently for 10 to 15 minutes.

 

In the meantime, wash the broccoli.  In a large pot bring water to a boil and add the broccoli. 

Cook for 5 to 10 minutes (tender but not mushy). 

 

Mafalde with broccoli di rape

Remove broccoli with a strainer and set aside.  In the same water, cook the pasta al dente. Drain and add to the broccoli.  Pour the sauce over the pasta and mix well.