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giving grazie italian recipes for your thanksgiving table
by Alice Ann Pazzaglia
(return to food)
A monthly meal for the Italian table
November is brightened by Thanksgiving a most heartwarming and unique
holiday in America. It is shared by everyone around the table with family.
Although there is no Thanksgiving holiday (Il giorno di ringraziamento) in
Italy, that does not exclude Italian food. The colors and flavors of
Italian dishes contribute to the festive mood. A word of caution: go easy
on pasta as a first course unless you have lots of really big eaters in
your family. Generally, Americans look forward to the turkey. Side dishes
are usually quite filling so a first course should be a very light soup
and/or antipasti. I have included a lasagna recipe which you can use for
another meal. Italians do not carve turkey or any other meat at the
table.
Here are some Italian recipes you can use for your Thanksgiving meal and
beyond. Happy Thanksgiving and Buon Appetito!
ANTIPASTO
Antipasto Misto Mixed Antipasto
For the marinade
1 large garlic clove, minced
2 tablespoons balsamic vinegar
2 tablespoons red-wine vinegar
1/2 teaspoon crumbled dried rosemary
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/2 cup olive oil
3 large carrots, cut diagonally into 1/4-inch-thick slices
2 small fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick
slices (about 3 cups)
2 red bell peppers, roasted and cut into strips
2 yellow bell peppers, roasted and cut into strips
a 12-ounce jar peperoncini (pickled Tuscan peppers), rinsed and
drained well
3/4 pound black or green brine-cured olives or a combination
1/4 pound sun-dried tomatoes packed in oil, drained and cut into
strips
3/4 pound marinated or plain bocconcini (small mozzarella balls,
available at specialty foods shops and some supermarkets)
1/2 pound pepperoni or soppressata (hard Italian sausage, available
at Italian markets, some butcher shops, and, some specialty foods
shops), cut crosswise into 1/4-inch-thick slices and the slices
quartered
two 7-ounce jars marinated artichoke hearts, rinsed and drained well
1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for
garnish
Make the marinade:
In a small bowl whisk together the garlic, the vinegars, the rosemary, the
basil, the oregano, the red pepper flakes, and salt and pepper to taste, add
the oil in a stream, whisking, and whisk the marinade until it is
emulsified.
In a large saucepan of boiling water blanch the carrots and the fennel for 3
to 4 minutes, or until they are crisp-tender, drain them, and plunge them
into a bowl of ice and cold water. Let the vegetables cool and drain them
well. In a large bowl toss together the carrots, the fennel, the roasted
peppers, the peperoncini, the olives, the sun-dried tomatoes, the
bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced
parsley until the antipasto is combined well and chill the antipasto,
covered, for at least 4 hours or overnight. Transfer the antipasto to a
platter, garnish it with the parsley sprigs, and serve it at room
temperature.
Serves 6 to 8
Bell Pepper Rolls
6 large bell peppers (2 each red, green and yellow)
1/2 cup coarse fresh breadcrumbs
1/3 cup white wine vinegar
3 oz. olive paste
2 cloves garlic, minced
1/3 cup extra vergin olive oil
1 1/2 tbsp. chopped parsley
anchovy fillets packed in oil, for garnish (optional)
Wash and dry bell peppers. Bake them in preheated oven 350 for 30 minutes.
Turn them carefully 4 times until easily pierced with a fork. Rub them one
by one with a teatowel to remove the skin. Cut each pepper in half and
remove the seed and ribs. Cut the peppers into 1 1/4 inch strips and
sprinkle with a pinch of salt and pepper.
Soak the bread in the vinegar and squeeze it to remove excess vinegar. In a
bowl, combine the bread, olive paste and garlic until a thick cream forms.
Mix in 2 tablespoons of the oil and spread the mixture on the pepper strips
and roll them up. Arrange the rolls on a serving dish and drizzle the
remaining oil over them, Sprinkle with the parsley.
Capanota with Basil
2 medium eggplant (about 2 pounds)
Salt
1 tablespoon olive oil
1 large red onion
1 stalk fennel or celery, chopped
1 pound chopped plum tomatoes, or diced canned tomatoes
3 tablespoons capers, rinsed
3 tablespoons wine vinegar or part Balsamic
3 tablespoons chopped pistachios
1/4 cup minced fresh basil and additional basil leaves for
garnish
Crackers, sliced baguettes, or lettuce leaves
Cut the eggplant into 1-inch chunks, salt it lightly and let drain in a
colander for half an hour; rinse and pat dry. In a large skillet, heat the
oil over medium heat and saute' the onions and eggplant until soft, about 10
minutes. Add the fennel, tomatoes, capers, and vinegar, and cook uncovered
for 10 minutes, or until the fennel is still slightly crunchy. Chill
several hours. Garnish with nuts and basil. Serve with crackers, baguettes,
or on lettuce leaves as a salad.
Makes 8 to 10 appetizer servings.
Aioli With Fresh Vegetables
2 eggs
1 cup olive oil
1 cup vegetable oil
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon sugar
10 cloves garlic, finely minced
Assorted fresh vegetables
In a blender, combine eggs, olive oil, 1/2 cup vegetable oil, mustard, salt
and sugar; cover and blend 5 seconds. With blender on high speed, pour 1/2
cup vegetable oil in a very slow, thin stream; stir occasionally until
thickened. Stir in garlic; chill. Serve with assorted fresh vegetables for
dipping.
Makes 2 1/2 cups.
Mushroom Crostini
8 tbsp extra virgin olive oil
1 baguette, about 8 oz , cut diagonally into about 16 slices
2 tbsp chopped fresh coriander
3 garlic cloves, crushed
2 oz unsalted butter
6 oz fresh ceps or cup mushrooms
2 floz dry white wine
1 oz freshly grated Parmesan cheese (optional)
fine sea salt and freshly ground black pepper
This is a good alternative to the more mundane garlic bread.
If you can get them, use fresh ceps instead of or as well as the fresh
mushrooms. They are a delicious topping for crostini.
- Use 6 tablespoons of the olive oil for brushing: brush a baking sheet
with the oil and brush both sides of each baguette slice with olive oil.
Arrange the slices on the baking sheet and place under a preheated grill.
Brown both sides carefully - try not to overcook them, as they burn easily.
Remove and cool.
- Mix the coriander and garlic. Melt the butter and the remaining 2
tablespoons of olive oil in a frying pan. Add the mushrooms and saute for 3
minutes. Add the wine and cook gently to reduce it by half. Lower the heat
and stir in the chopped coriander, garlic and season. Continue to cook
gently for about 2 minutes more.
- Remove from the heat, allow to cool and chop the mushrooms finely. Stir
in Parmesan, if using, and set aside until ready to use.
- Crostini are good served cold but even better warmed. Spoon some of the
mushroom mixture on to each slice, then heat in the oven until the Parmesan
has melted. Serve immediately.
I PRIMI
La Minestra
Serving a light broth before a large meal aids digestion. Here is a quick
broth idea for busy people.
Buy 3 kinds of Ravioli all the same size i.e. white with lobster filling,
orange with crab filling and green with spinach filling. Boil them gently
in chicken or vegetable broth and serve with Parmesan cheese.
Milanese Roasted Vegetable Lasagne
A wonderful vegetarian meal in itself, this could be served with a salad.
12 sheets of lasagne, precooked in boiling water, then drained sliced
tomatoes, to garnish
Milanese Tomato Sauce:
1/2 tbsp olive oil
1 onion, chopped
4 garlic cloves, crushed
1 green pepper, cored, deseeded and diced
4 oz field mushrooms (porcini if possible), chopped
8 basil leaves, torn into peices
1 bay leaf
6 floz full-bodied red wine such as Barolo
2 tbsp tomato puree
14 oz cans chopped tomatoes
8 oz fresh tomatoes, skinned, seeds removed and chopped
Filling:
2 tbsp extra virgin olive oil
1 large eggplant, quartered
2 large zucchinis, quartered
1 large red pepper, cored, deseeded and quartered
1 large yellow pepper cored, deseeded and quartered
1 fennel bulb, quartered
2 red onions
1 tbsp dried basil or similar herb
salt and freshly ground black pepper
one whole garlic head, roasted with the vegetables and squeezed into the
filling after roasting
Cheese Sauce:
1 1/4 pints milk
3 oz butter
2 oz unbleached plain white flour
1 egg yolk (optional)
2 oz strong Gorgonzola, crumbled
2 oz very sharp cheddar cheese, grated
2 oz mozzarella cheese, grated
1/2 tsp cayenne pepper
2 tbsp sour cream (optional)
salt and freshly ground black pepper
For the tomato sauce:
Use the ingredients above and make it the day before or use your own recipe
or buy a ready made tomato and basil sauce.
For the filling: First you will roast the vegetables separately. Brush a
large glass dish with olive oil; brush each piece of vegetable with oil and
arrange on the baking sheet. Add a dash of white balsamic vinegar. Season
with dried herbs, salt and pepper. Roast in a pre-heated oven,400F, until
cooked, about 40-60 minutes. Set aside to cool. When cool, you may wish to
cut the vegetables further.
Make the cheese sauce by warming the milk in a large heavy saucepan. Melt
the butter in another saucepan, add the flour and cook for a few minutes
without letting it colour. Then gradually add the warmed milk, stirring
constantly to keep the mixture smooth. When all the milk has been added let
the sauce simmer very gently for about 10 minutes. Stir in the egg yolk, ,
cheeses and seasoning. Add freshly grated nutmeg and remove from the
heat. Add the sour cream and adjust the seasoning, it necessary.
To assemble the lasagne, brush the bottom of a 5 pint ovenproof dish
generously with olive oil. Place 4 sheets of lasagne on the bottom of the
dish and top with half of the tomato sauce, half of the roasted vegetables
and one-third of the cheese sauce. Top this with 4 more sheets of lasagne
and repeat the process until you have one-third of the cheese sauce left,
with which to top the remaining layer of lasagne. Garnish with the tomato
slices.
Place in a preheated oven, 350F and bake for about 45-55 minutes, or until
the top is golden. Allow the lasagne to stand for 10 minutes before
serving.
I SECONDI
Il Tacchino - Turkey
Turkey fillets are eaten at least once a week, if not more often in Italy
. It is used to substitute for the more expensive veal and many veal
recipes work well for turkey . Therefore, it would not be considered
especially festive to serve it on a holiday. Here are two recipes for
whole turkeys which are, however, less less common.
Since these turkeys are small, you might wish to save the recipes for a
small, quick turkey in mid July !!!
Arrosto di Tacchino al Forno - Oven-Roasted Turkey
1 turkey weighing 3 lbs.
salt
pepper
extra-vergine olive oil
several strips lean bacon
flour
Preheat the oven to 375� F. Tie up the turkey with kitchen string and put
it on a large baking dish. Sprinkle the bird with salt and pepper and baste
with olive oil. To prevent the breast from drying out, arrange several
strips of bacon over it and tie in place with string.
Put the turkey in a 375� oven and roast for 2 1/2 hours. Fifteen minutes
before the bird is done, remove the bacon so that the breast can brown.
When it is brown, the breast should be sprinkled with a bit of flour. Scoop
up a bit of the cooking juices and baste the breast, taking care that the
flour is not carried away. Roast a few more minutes, then repeat the
operation four or five times before serving
6 servings
Tacchino Stufato - Stewed Turkey
1 turkey weighing 3 lb.
1 carrot
1 onion
1 stalk celery
1 bunch parsley
3 1/2 oz. guanciale or bacon
1 1/2 tbsp. butter
1 cup dry white wine
4 Tbsp. tomato concentrate
1/2 cup dried mushrooms
salt
pepper.
Tie the turkey with kitchen string. Chop the carrot, onion, celery, parsley
and bacon. Heat the butter in a large pot, add the condiments and brown
them lightly. Add the turkey to the pot and brown on all sides. When the
turkey has begun to brown, pour over
the wine. Cook over moderate heat until the wine evaporates. Dilute the
tomato concentrate in water sufficient to cover the turkey in the pot. Add
the solution to the pot, cover it with a lid and cook over moderate heat
for 20 minutes. Clean the mushrooms and soak them in warm water for about
10 minutes. Squeeze out excess
moisture and add the mushrooms to the pot. Season with salt and pepper.
Continue boiling the turkey until it is completely cooked. If the sauce
should become too thick during the cooking, add a bit of water. Serve the
turkey basted with the sauce
for 6 persons
LA CARNE - MEAT
Fried Peppers, Onions & Sausages
1/4 cup olive oil
6 large green or red bell peppers, cut into strips
2 medium onions, sliced
3 garlic cloves, minced
2 tablespoons red wine vinegar
Salt and pepper
2 pounds hot Italian sausage
Heat oil in heavy large skillet over medium heat. Add peppers, onions,
garlic and vinegar and saute' 10 minutes. Cover and cook until tender, about
5 minutes. Season to taste with salt and pepper. Meanwhile, cook sausages
in another heavy large skillet over medium-high heat until brown and cooked
through, turning occasionally, about 15 minutes. Transfer to platter.
Surround with peppers.
4 servings
LA VERDURA - VEGETABLE MAIN DISHES
Vegetable Polenta Pie
This can be a meal in itself or a great side dish to accompany the Italian
sausage recipe above.
1 1/2 teaspoons olive oil, plus extra for preparing pan
1 tablespoon butter
1/2 cup diced white onion
1/2 cup diced crookneck squash
1/2 cup diced zucchini
1/2 cup diced green bell pepper
1 (14 1/2-ounce) can vegetable broth
3 tablespoons water
3/4 cup cornmeal
1/4 teaspoon salt
Red pepper flakes
1/4 cup grated Parmigiano-Reggiano cheese
Heat oil and 1/2 tablespoon butter in 2-quart saucepan over medium-high
heat. Add onion, crookneck squash, zucchini and bell pepper and cook until
just tender, about 4 minutes. Transfer to small bowl and set aside. Bring
vegetable broth and water to simmer in saucepan over high heat. Whisk in
cornmeal in slow, steady stream to
avoid lumping. Cook uncovered over medium heat, stirring frequently,
until polenta starts to pull away from sides of pan, about 2 minutes. Add
cooked vegetables, salt and red pepper flakes to taste. Cook, stirring
constantly with wooden spoon, until thickened, about 2 minutes. Remove from
heat. Add Parmigiano-Reggiano and remaining 1/2 tablespoon of butter and
stir until smooth. Pour into lightly oiled pie
plate, spreading evenly. Let cool to room temperature. (Polenta can be
made a day ahead and refrigerated, tightly covered.)
To serve, transfer to serving dish and cut into wedges. Serve at room
temperature.
6 to 8 servings.
Tortino di Verdure - Vegetable Torte
2 ounces Parmesan cheese cut into 1-inch pieces
10 ounces Swiss cheese cut into 1-inch pieces,chilled
6 medium zucchini [about 2 pounds total, trimmed and cut tofit the feed
tube vertically
12 medium carrots about 2 pounds total, peeled and trimmed
1 large fennel bulb about 3/4 pound, trimmed and quartered
1 stick unsalted butter4 ounces cut into 8 pieces
Salt and freshly ground black pepper to taste
Drop the Parmesan through the feed tube of a food processor with the metal
blade in place and the motor running. Process until finely chopped, about
45 seconds. Reserve. Finely chop the Swiss in the same manner. Reserve.
Slice the zucchini with the thin slicing disc. Reserve.
Cut half the carrots into lengths to fit the feed tube horizontally
andshred them with the medium shredding disc. Reserve.
Cut the remaining carrots to fit the feed tube vertically and slice them
with the ultra-thin [1mm] slicing disc. Reserve.
Slice the fennel bulb with the ultra-thin slicing disc. Spread 1 cup
about 4 ounces, 1 110g] of the sliced zucchini on a baking sheet lined
with paper towels. Cover the slices with another layer of paper towels.
Set aside.
Cook the remaining zucchini in salted boiling water for 1 minute. Remove
with a slotted spoon and drain on paper towels.
Cook the remaining vegetables separately in the same water: the sliced
carrots for 1 minute; the shredded carrots for 1 minute; the sliced fennel
for 5 minutes. Remove each vegetable with the slotted spoon and drain
separately on paper towels.
Saute' the blanched zucchini in 2 tablespoons melted butter for 1minute. Set
aside.
Saute' the sliced carrots, shredded carrots and fennel separately; 1 minute
for each carrot batch, 2 minutes for the fennel, adding butter as
necessary.
Preheat the oven to 375�F.To assemble the torte, butter a 2-1/2
quart ovenproof glass or ceramic bowl. Line the inside of the bowl with a
single layer of the raw, sliced zucchini. Layer the vegetables and cheeses
in the following order
- half the shredded carrots
- one-eighth of each cheese, salt and pepper
- half the saut�ed zucchini
- one-eighth of each cheese, salt and pepper
- half the sliced carrots
- one-eighth of each cheese, salt and pepper
- half the sliced fennel
- one-eighth of each cheese, salt and pepper
Repeat the layering with the remaining ingredients. Cover tightly with
aluminum foil. Put the bowl in a large roasting pan. Put the pan in the
center of the preheated oven and pour in enough boiling water to come
halfway up the side of the bowl. Bake for 1 hour. Remove the torte from the
oven and cool for 15 minutes. Invert the bowl over a serving platter and
unmold. Reposition any zucchini slices that may have adhered to the bowl.
Serve immediately.
Makes 8 servings.
I CONTORNI - VEGETABLE SIDE DISHES
In Italy we eat fennel 3 or 4 times a week fresh, boiled or baked. I have
never seen it on the menu in Italian restaurants in the United States.
Alice's Fennel Gratine' with Parmesan Cheese
3 large or 4 to 5 small fennel bulbs
about 3 Tbs unsalted butter
salt - I don't add this
black pepper freshly ground
1/4 of a cup freshly grated Parmesan cheese - grate it into strips when you
are baking
You don't need to measure the butter and Parmesan cheese because you can
just grate it on top until it looks like enough
Seasoned bread crumbs
A shallow gratine' pan or dish
Cut the fennel tops where they meet the bulb and discard them. Pare away
any bruised or brownish parts from the bulb and cut off a thin slice from
the bottom. Cut the bulb in lenghtwise slices about 1/4 of an inch thick
and wash by soaking them in cold water.
Turn on the oven to 450 degrees F
Bring a pot of water to a boil and boil and add the Fennel for 5 to 10
minutes or until it is tender.
Lift the fennel out of the water with a slotted spoon and lay carefully in
the gratine' dish so that they are all pointed in the same direction
length-wise. They will fall apart, don't worry about it.
Sprinkle some breadcrumbs on top. Grate the Parmesan cheese on top of that
and then grate the butter . Add just a few more bread crumbs. Put the
dish into the oven for 10 - 15 minutes until it golden brown.
Castagne Stufate - Stewed Chestnuts
Stewed chestnuts can be very good with a roast, especially pork. Roast 1
1/4 pounds of chestnuts roasted and peeled. Set them in a pan with a
sprinkling of olive oil, a pinch of salt, and a few needles of rosemary.
Saut� them for a few minutes, then sprinkle them with a ladle of broth and
simmer them until they are very tender, and serve.
Serving boiled meats rather than roast pork? Simmer the chestnuts with
good vinegar instead of broth.
Sardinian Style Squash -
Zucche alla Sarda
2 lb. 3 oz. long squash
1 onion
extra-vergine olive oil
4 oz. tomatoes
salt
several mint leaves
grated Pecorino cheese.
Cut the squash into strips. Chop the onion. Heat some oil in a pan
and brown the onion. Peel and seed the tomatoes and cut them into
pieces. Add the tomato pieces to the pan. Boil for a few minutes,
then add the strips of squash. Season with salt and add several
mint leaves (or a pinch of dried mint). Cook until the squash is
tender and serve hot, sprinkling each serving with grated Pecorino
for 6 persons
Red Potatoes and Wilted Greens
3/4 pound small red potatoes
1 tablespoon unsalted butter
1/2 tablespoon olive oil
1 small garlic clove, minced
4 cups packed beet greens, mustard greens, or Swiss chard (about
6 ounces), tough stems discarded and remainder washed well and dried
In a medium saucepan bring potatoes with enough salted water to cover them
by 1/2 inch to a boil and simmer 15 minutes, or until tender. Drain potatoes
in a colander and, when cool enough to handle, cut each potato in half.
In a heavy skillet heat butter and oil over moderate heat until foam
subsides and cook potatoes, cut sides down, until golden, about 5 minutes.
Loosen potatoes from bottom of skillet with a metal spatula. Add garlic and
cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3
minutes, or until greens are wilted.
Season mixture with salt and pepper and stir until combined well.
Serves 2.
Involtini di Melanzane -
Wrapped Eggplants with Goat Cheese
One large or two small eggplants
soy or peanut oil
salt to taste; Caprini cheese (2-3 oz.)
Dressing:
1 Tblsp mustard
4 drops Lea-Perrins
2 tsp. wine vinegar
salt and pepper to taste
bit of chopped garlic (optional)
Slice eggplants into 1/2 inch slices in cutlet shape. Sprinkle a little
salt over the slices and let them rest for about 10 minutes so that the
natural water drains. In very hot skillet put cooking oil, enough so that
the dried slices of eggplant will float 3-4 at
a time, and cook about one minute - do not overcook! Cut the Caprini cheese
(or soft goat cheese) in about 1 inch square (about one large tablespoon's
worth) and place one in center of each eggplant round. Roll eggplant around
cheese like a cigarette. Whisk
dressing in a bowl quickly. Gently sprinkle and pour the dressing over the
eggplant and let them rest to marinate in the refrigerator for about one
day.
This dish of pureed green peas, gingery butternut squash, and creamy mashed
potatoes is made a day ahead, refrigerated, and then baked prior to
serving. Or, if you wish, the dish can be baked immediately upon assembly,
thus reducing the baking time to 30 minutes.
Trio of Mashed and Pureed Vegetables -
Pure' di Verdure
6 tablespoons (3/4 stick) butter
1 cup chopped green onions
2 16-ounce packages frozen green peas, thawed
1 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 pounds baking potatoes, peeled and cut into 1-inch chunks
2/3 cup milk
1 2 1/2-pound butternut squash, peeled, halved, seeded, and cut into
1-inch chunks
1 tablespoon brown sugar
1/2 teaspoon ground ginger
In 3-quart saucepan, melt 2 tablespoons butter over medium heat. Add
green onions and saut� 1 minute. Stir in peas, 1/4 teaspoon salt, and 1/8
teaspoon pepper; cover and
cook until heated through -- about 5 minutes. Transfer pea mixture to food
processor fitted with chopping blade and set saucepan aside. Puree peas,
adding water a tablespoon at a time if too thick to process, until smooth,
stopping frequently to scrape side of container. Set pea puree aside.
In same saucepan, heat potatoes with enough water to cover to boiling
over high heat. Reduce heat to low, cover, and cook potatoes until tender.
Drain potatoes; using potato masher or back of fork, mash potatoes with 2
tablespoons butter until smooth. Stir in milk, 1/2 teaspoon salt, and
remaining 1/8 teaspoon pepper. Set mashed potatoes aside.
In 4-quart saucepan, heat butternut squash and enough water to cover to
boiling. Reduce heat to low; cover and cook squash until tender. Drain
squash; using potato masher or back of fork, mash squash with remaining 2
tablespoons butter until smooth. Stir in brown sugar, ginger, and remaining
1/4 teaspoon salt.
Grease shallow oval 2-quart baking dish. Alternately spoon dollops of
each vegetable around edge of dish and swirl vegetables decoratively toward
center. Cover dish with plastic wrap and refrigerate until ready to bake.
Heat oven to 350 degrees F. Uncover dish and bake vegetables 45 minutes
or until heated through and top is lightly browned.
Cippoline al Dolceforte - Sweet and Sour Pearl Onions
1 lb. pearl onions
3 oz very good white wine vinegar
lb. butter
salt
2 spoonfuls sugar
Peel the onions. Cook them in boiling water for 3 minutes, then
drain and set aside. Melt the butter in a large saucepan and add
the onions. Stir in the sugar and allow it to dissolve. Add the
vinegar and stir well. Cover and simmer gently over low heat for
about 1 hour. If the sauce becomes too thick, add some hot water,
as needed. Pearl onions prepared in this manner can be served with
braised meats or venison
INSALATA - SALAD
Cucumber & Onion Salad
Peel and slice cucumbers very thin Add sliced onions. Just add olive
oil and lemon juice. Salt and pepper to taste. If you like herbs,
sprinkle some of your
favorite fresh herb on top.
Grilled Salad with Mustard and Sherry Vinaigrette
1 head of chicory, pulled apart
12 leaves of rocket, or 1 head of gem lettuce
6 oz fresh sun-ripened tomatoes, skinned, deseeded and diced
2 oz sun-dried tomatoes, chopped
2 radicchio, cut into wedges
2 oz walnut pieces
4 oz goat cheese, crumbled or 2 oz freshly grated
Parmesan cheese (both optional)
salt and freshly ground black pepper
Vinaigrette:
3 garlic cloves, crushed
1 Tbsp whole grain mustard
2 Tbsp sherry vinegar
6 Tbsp extra virgin olive oil
1 Ttbsp chopped fresh parsley
1 Tbsp snipped fresh chives
1 tsp chopped fresh tarragon
fine sea salt and freshly ground black pepper
If you are short of time and ingredients for this salad, the radicchio
grilled on its own with the vinaigrette is a wonderful treat.
Make the vinaigrette dressing well in advance, to allow the flavours to
mingle, by combining the ingredients thoroughly.
Mix together the chicory, rocket or lettuce and tomatoes in a salad bowl
Toss the radicchio in half of the vinaigrette dressing and pop it under
a preheated grill with the walnuts, until it is browning around the edge.
Add to the rest of the salad and sprinkle with the remaining vinaigrette
and the cheese. Season to taste and serve.
Mixed Salad
1 tbsp. capers
juice of 1/2 lemon
1/4 cup extra-virgin olive oil
8 sprigs Italian parsley
4 salted anchovy filets
1/2 clove garlic
1 head red radicchio, washed and dried
1 head green radicchio or 1/2 head oak leaf lettuce, washed and dried
In a blender, combine the capers, lemon juice, olive oil, and parsley until
smooth. Rinse the anchovy filets under cool water, debone them, and mince
them with the garlic. Slice the red and green radicchio into strips, toss
with the minced anchovy mixture and dressing, and serve immediately.
Serves 4
DOLCI
My daughters and I remember walking down Corso Cavour in Pavia on bitterly
cold evenings catching the exquisite perfume of a street vendor roasting
chestnuts in a portable cart. They were irrisistable. We would buy small
paper bags of warm chestnuts and eat them as we walked home.
My late husband, Vittorio, loved chestnuts and he made Castagnaccio, which
is a kind of not very sweet cake, at least once every autumn
Castagnaccio
1 lb. chestnut flour
4 Tbs. sugar , pinch salt
3 Tbs. olive oil
1 Tbs. grated orange zest
4 Tbs. soaked squeezed raisins
2 Tbs. pine nuts
2 Tbs. coarsely chopped walnuts
milk, as needed
Sift the chestnut flour, add the sugar and a pinch of salt. Add 2 pints
cold water in a thin stream beating constantly with a whisk so that lumps
do not form. Add 3 Tbs. oil, orange peel, raisins, pine nuts and walnuts.
Add warm milk little by little until you
achieve a stiff consistency. Pour the batter into a greased pan large
enough so that the mixture is1/2" thick. Dribble on some oil. Bake in a
preheated 400� F. Oven for an hour. Serve warm or cold. It can also be
served with whipped cream. Fennel seeds can be used instead of walnuts.
Chocolate Pear - Tart Crostata di Pere e Cioccolata
Ripe pears enclosed in a rich chocolate pastry.
21/2 cups all-purpose flour
1/3 cup unsweetened cocoa
2 sticks unsalted butter, cut into 16 pieces, chilled
cup granulated sugar Pinch salt
1 large egg
5 tablespoons water
5 firm ripe pears (about 2 pounds) Confectioners' sugar, for dusting
Pulse the flour, cocoa, butter, sugar and salt with the metal blade of a
food processor until combined, about 6 times. Add the egg and pulse twice.
With the motor running, add the water by the tablespoon through the feed
tube until the dough forms a ball.
Remove the dough and divide it in half. Flatten each half into a 1 -inch
thick disc, cover with foil and refrigerate until firm enough to roll,
about 1 hour.
Preheat the oven to 350�F.
On a lightly floured surface, roll out one half of the dough into a
1/4-inch [6mm] thick circle. Press the dough into an oiled 9-inch tart pan
with a removable bottom, leaving a 1-inch overhang.
Cut the pears in half lengthwise. Core and peel each half and process them
with the all-purpose slicing disc; arrange them in the tart shell.
Roll out the remaining dough to a 1/4-inch thick circle. Place it over
the pears and trim it, leaving a 1 -inch overhang.
Press the top and bottom crusts together and crimp the edges to seal. Cut a
1-inch hole in the center of the top crust to allowsteam to escape.
Bake the tart in the center of the preheated oven until the pears are
tender and the crust is crisp, 50 minutes to 1 hour.
Remove from the oven and cool on a wire rack. Remove the side of the pan
and dust the tart with confectioners' sugar.
Variation: For a richer chocolate flavor, sprinkle the bottom crust with
1 oz finely chopped semi-sweet chocolate before adding the pears. To
finely chop chocolate, process chilled pieces with the metal blade for
about 30 seconds.
Makes 8 servings
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