Italian Food and Recipes - Scordo.com

Mafalde with Dandelion, Onion, and Fish

2012-02-08T17:13:58Z

(photo: ingredients for our mafalde fish pasta include wild or standard dandelion greens, garlic, onion, salmon, and grouper)

When I speak to my mother on the phone each night (yes, don't snicker there's no way around avoiding your Italian mother) she inevitably asks me, "so, what did you make for dinner?" And while I often answer back with a southern Italian classic such as roasted eggplant and pasta XXX, there are nights when I mention an improvised dish inspired by what was available at the market.

The other night I responded to my mother's question by stating that I cooked mafalde (a wide flat pasta shape with ruffled edges and shape #77 in the Scordo Pasta Challenge) with wild dandelion greens, onion, garlic, cubed salmon and black grouper, and extra virgin olive oil. My mother's response went something like this, "ah, typical Vinny dish" meaning while I respect classic dishes I often improvise with weekday meals where I'm driven by 1., what's available at the market and in our pantry and 2., time!

]]> (photo: salmon and grouper diced into cubes)

(photo: ingredients for our mafalde fish pasta include wild or standard dandelion greens, garlic, onion, salmon, grouper, extra virgin olive oil, and pasta)

(photo: salmon and grouper just added to the greens, onions, white wine, and extra virgin olive oil)

(photo: finished mafalde fish pasta with wild or standard dandelion greens, garlic, onion, salmon, and grouper)

Ingredients:

1/4 - 1/2 pound of mafalde (we used Colavita's mafalde and like most Colavita pasta we are impressed with the brand's value in relation to price point; that is to say, it's not high end pasta but it's a terrific value)
Bunch of wild dandelloin greens (if you can't find dandeloin greens you can use swiss chard or even spinach)
1/2 large onion cut into inch strips
3-4 pieces of garlic, finely minced
1/2 pound of salmon and 1/2 a pound of black grouper (if you can't find black grouper, then use any firm flesh fish, but avoid thinner and more delicate fillets like flounder, sole, etc. which will break apart to easily)
Extra virgin olive oil
1 bunch of Italian parsley
Kosher salt and freshly ground black pepper
1/4 cup of good, dry, white wine
1 tablespoon of red pepper flakes optional

Process:

Begin by grabbing your pasta pot and filling it with fresh, clean, water. Put your flame on medium - high and place your pasta pot on a rear burner. In a large pan, add 3-4 tablespoons of extra virgin olive oil and set your flame to medium. Add the minced garlic and cook for 3-4 minutes. Add the diced onion and mix well. Cook the onions and garlic for 10 minutes and season with kosher salt and freshly ground black pepper. Wash the dandelion greens well and cut into 2-3 inch pieces, eliminating the first quarter inch pieces of the stem. Add the greens into the pan with the garlic, oil, and onion. Add the white wine and place a lid on the pan. Set the flame to high and steam down the greens. Turning every few minutes (this process should take about 8-10 minutes). Season the greens, onions, and garlic with Kosher salt and freshly ground black pepper (seasoning in layers is important to many dishes) and reduce the flame to medium. Cube the fish into 1/4-/1/2 inch pieces and season with salt and pepper (right on the cutting board is fine). Add the fish to the pan with the other ingredient, stir well (and gently) and place the lid back on the pan (cook for 10 minutes on a medium flame). Assuming you added the mafalde to the boiling pasta pot your pasta should be done in about 10 minutes.

Strain the pasta and save some of the starchy water. Add the pasta directly to the pan with the condiment or fish/greens and mix well (but gently). Add the chopped parsley, fresh extra virgin olive oil, and a bit of pasta water if your condiment is dry.

15 Simple Italian Food and Wine Pairings

2012-02-04T13:36:23Z

(photo: a seafood feast from a local trattoria in Calabria, including sardine, swordfish, cod, octopus, etc.)

When it comes to wine and food we're big believers in two things: 1., if possible, try to map the ingredients of a given area to the wine of the same region (the logic is simple: both products came from the same place thus they're meant to be consumed together) and 2., don't listen to critics, but rather find your own combinations of wine and food (based on pleasant things happening in your mouth).

]]> With the above said, here are 15 simple Italian food and wine pairings (the wines aren't necessarily Italian, but they are all readily available in both Italy and the United States).

Syrah is ideal for any spicy dish emanating from regions like Calabria and Sicilia, including red pepper flake laden tomato sauce, roasted capretto with chiles, etc.

Cabernet Sauvignon goes well with bistecca alla Fiorentina (or Porterhouse) bistecchine di maiale alla griglia (pork chops), or spiedini di coniglio (rabbit with sausage)

Zinfandel, Nero d'Avola and Monastrell pair nicely with rustic dishes such as polenta and sausage, chicken cacciatore, and roasted rack of lamb (Agnello)

Pinot Noir and Dolcetto are marvelous with a wild mushroom risotto, roasted herbed chicken, hearty pizzas, and stuffed squid/calamari (Chianti works here as well).

Pinot Grigio is ideal for lighter and delicate fish such as flounder, branzino, cod, and monkfish.

Prosecco and champagne pair well with any salty antipasto such as cured meats, rice balls or arancini, sun dried tomatoes on bruschetta, etc.

Chardonnay is a good match for salmon with Italian herbs, grilled swordfish with caramelized onions. In general, any less delicate (and fatty) fish is a good pairing for chardonnay (including tuna, sardines, mackerel, etc.)
Merlot got a bad image because of the film Sideways put it pairs well with pizza with any topping, as well as veal chops, bracciole, and even roasted rabbit.
Chianti is ideal for tomato sauces and even herb based sauces like garlic and parsley and pesto.
Sauvignon Blanc goes well with a fresh tomato salad, arugula, canned tuna or sardines, and simple cheeses.

Grilled Eggplant with Herbs, Garlic, and Vinegar (Melanzane Arrostite)

2012-02-03T15:07:52Z

(photo: grilled eggplant with herbs, garlic, vinegar, and extra virgin olive oil or melanzane arrostite)

Eggplant is consumed en mass in southern Italy and you see melanzane as a parmigiana, of course, pickled in olive oil and vinegar, slowly roasted and simmered for pasta alla norma, and my favorite preparation grilled with herbs, garlic, and vinegar. ]]> Ingredients:

2-3 large eggplant (any variety will do including: Sicilian, globe, or Japanese)
1 bunch of parsley
1/2 cup of extra virgin olive oil
Kosher salt and freshly ground black pepper
Herbs (use parsley in the winter and/or basil/mint in the spring and summer months)
Dried oregano
2 pieces of garlic, finely minced
3 tablespoons of Italian red wine vinegar

Process:

Our grilled eggplant with herbs (usually parsley, basil, or mint), garlic and vinegar (melanzane arrostite) begins with Sicilian eggplants (the light purple and round variety found at most specialty shops, but increasingly found at national supermarkets like Whole Foods). You can also use the standard globe eggplant or the long, and very tasty, Japanese eggplant. Regardless of the type of eggplant you choose, the eggplant pieces should be cut into 2-2.5 inch length pieces with a thickness of about 3/4 of an inch. Cutting the eggplant too thin will lead quickly burning the eggplant while cutting the vegetable too thick will make it difficult to cook the eggplant all the way through.

A second important step is too place the eggplant pieces into a large bowl and salt heavily with Kosher salt. I like to sprinkle the salt onto the eggplant while gently turning the eggplant pieces with my hands (this ensure good coverage). Next, let the eggplant and salt sit for 15-30 minutes or until a good amount of liquid is released. This process will ensure tender and juicy eggplant (and is one of the secrets of producing a great eggplant dish).

(photo: grilled eggplant with herbs, garlic, vinegar, and extra virgin olive oil or melanzane arrostite)

Remove the eggplant to a clean bowl and squeeze out any excess water. Dry the pieces with a clean towel and return to a clean dry bowl. Next, add extra virgin oil, freshly ground black, pepper, and chopped parsley to the bowl and mix well. Heat your grill pan or outdoor grill and begin grilling the eggplant pieces. If your flame/grill pan is hot a few minutes on each side should suffice. In the same bowl used to mix the eggplant ingredients add back the cooked eggplant and two table spoon of good, imported, red wine vinegar, dried oregano, more chopped parsley, finely diced garlic, and fresh extra virgin olive oil. Mix the items well and serve.

Birra Moretti Lager and La Rossa - Italian Beer

2012-02-01T19:02:32Z

(photo: our favorite Birra Moretti - the traditional lager)

Just the other day I was having one of those peaceful moments informed only by the serene; including an unusually warm and sunny weather, a wonderful match featuring Juventas and Udinese, and a cold beer or birra. I was consuming Birra Moretti, the iconic Italian brew with the old man with mustache on the label and, without knowing it, originally produced in Udine (the Fruili region of Italy) and the team taking on powerhouse Juventas in an important Serie A match up. Juventas went on to win the match and remain undefeated, while Udinese will live to fight another day. Needless to say, I went on to finish my birra and take a nap!

]]> Birra Moretti was founded by Luigi Moretti in 1859 during Austrian occupation of northern Italy (and just prior to Italy being unified). Birra Moretti was, until the 1990's, a regional micro-brew sold in and around the Friuli region. However, the brand began to grow and is now sold in over 40 countries and hugely popular in all parts of Italy.

Our favorite Birra Moretti is the traditional, bottom fermented, lager. The Moretti lager is a great food beer and pairs well with pizza and simple dishes such as tomato salad, roasted chicken, sausage and peppers, and arancini or rice balls. Moretti also produces "La Rossa" or a, darker, double (barely) malt brew. La Rossa has a unique bitter aftertaste with a caramel like flavor profile. I like to consume La Rossa during the winter months with heartier fare such as eggplant parmigiana, Italian beef stew, and capretto.

One of the most iconic parts of Birra Moretti is the man with the mustache on the label and the story goes that Commander Lao Menazzi Moretti asked an older gentleman at an inn in the Friuli region if he could take his photo enjoying the beer. The older man replied by saying yes just as long as Lao buy him another drink!

(photo: prize giveaway includes a "soccer football", Birra Moretti themed ice bucket, and red Birra Moretti long sleeve polo shirt)

In honor of one of our favorite Italian brews we're happy to announce a wonderful giveaway sponsored by Birra Moretti and Scordo. We've hand selected the following products to be included in the Birra Moretti / Scordo giveaway :

1 Birra Moretti branded football that looks like, yes, a soccer ball!
1 Birra Moretti branded long sleeve polo shirt (color: red)
1 Birra Moretti branded ice bucket

Here's how to enter:

Prize Giveaway includes one package containing all of the items listed above (3 total items); one lucky winner will be selected.
Specific actions: 1. leave a comment under this post on your favorite beer and food pairing; great if it's Italian but it doesn't need to be, 2. become a fan of Scordo on Facebook, and 3. become a fan of Birra Moretti USA on Facebook. If you're already a fan of Scordo and/or Birra Moretti USA on Facebook please share the page with your family and friends (take a screen grab for documentation and leave a comment as well).
Only one entry per person please.
The contest is open until 12 midnight on 2/8/2012 and a single random user will be picked via Random.org (sorry contest only open to folks from the US given shipping logistics). The winner will be announced immediately on Twitter (so please follow us) and on Scordo.com by 5PM on Monday, 2/9/2012.
Please use a valid email address when leaving a comment so I can contact you just in case you're the lucky winner (I'll need your shipping address). If you become a fan of Scordo.com on Facebook be sure to leave a comment on our Wall or we will not know you've become a fan (reference the giveaway please)!
Birra Moretti USA will send out the package during the fourth week of February, 2012.

(photo: traditional Birra Moretti lager on the left and "La Rossa" Birra Moretti on the right)

Roasted Potatoes (Patate al Forno)

2012-02-01T12:26:05Z

(photo: simple roasted potatoes with sea salt, freshly ground black pepper, and plenty of extra virgin olive oil)

Italians love their roasted potatoes or patate al forno. In Italy, most home cooks produce a variation of roasted potatoes based on their particular region. My favorite versions include using plenty of herbs (sage, rosemary, fennel seed, etc.) and a good extra virgin olive oil. The particular version I prepared recently included extra virgin olive oil from Sicilia, sea salt, and plenty of freshly ground black pepper.

]]> Ingredients:

2-3 large potatoes
3-4 tablespoons of extra virgin olive oil
Freshly ground black pepper and sea salt

Process:

The most difficult part of this recipe is deciding how to cut your potatoes. The general rule is the thinner the piece the quicker it cooks. I utilized a wedge shape/cut but you can cube your potatoes or cut into thin 1/4 inch slices, as well.

Peel your potatoes and cut into desired shape. Submerge the potatoes in water and remove excess starch. Dry the potatoes well and place in a large baking pan or dish. Drizzle with extra virgin olive oil and mix well (don't be afraid to use a good amount of olive oil). Sprinkle with sea salt and freshly ground black pepper and mix well. Place in a pre-heated oven at 375 degrees Fahrenheit and cook until golden brown (30-40 minutes depending on the type of potatoes and size of the pieces).

Fried Peppers (Peperonata)

2012-01-30T20:28:49Z

(photo: fried peppers or peperonata)

Fried peppers are an Italian American staple and for good reason; they are tasty, very versatile as a side dish, and straightforward to prepare.

Our version can be made with friarelli (at times refereed to as green frying peppers) or standard bell peppers. If you opt for the ladder, red and yellow bell peppers tend to be sweeter in flavor. Moreover, buying local or organic peppers will also enhance the flavor of the end product. Finally, note there are many variations on this dish including adding tomatoes, potatoes, hot pepper flakes, etc.

]]> Ingredients:

4-5 medium sized bell peppers or friarelli/green frying peppers
1-2 cloves of garlic
1 medium sized onion
Kosher salt and freshly ground black pepper
Olive oil
2 tablespoons of balsamic vinegar (not Aceto Balsamico Tradizionale)

Processs:

Cut the pepper into 1.5 inch square pieces making sure to remove any of the tough interior membrane of the pepper. Add the peppers, diced onions, minced garlic, and olive oil to a large frying pan. Cook at medium to low heat and stir often. The cooking process should more akin to slow roasting than actual frying, so the cooking process may take 25-30 minutes depending on the amount and size of the peppers/onions. Add Kosher salt and freshly ground black pepper about half way through the cooking process and mix well. Towards the end of the cooking process add two tablespoons of decent quality balsamic vinegar (look for a version without caramel flavorings and some form of aging); please do not use Aceto Balsamico Tradizionale if you're lucky enough to have a bottle in your pantry. Mix well and serve along side most any meat and even a slice of pizza or two!

What We're Reading - Minestra Maritata from Napoli, Italian Swear Words, The New Meatball Sub, Sardinian Cooking, and Pizza Metrics

2012-01-29T14:12:18Z

(photo: homemade pizza with whole milk mozzarella and tomato sauce)

Napoli Unplugged - Minestra Maritata or A' Menesta Maretata is made for Easter, Christmas and New Years. Traditionalists argue it was originally served on Santo Stefano (December 26th) to "clean out the pipes" after large holiday meals.

WhyGoItaly - Jessica documents her 8 favorite swear words in Italian - a must read and a great reference for the moments when you're a bit angry and need to "express yourself!"

NY Times Restaurant Review - Not so much a review of a restaurant but an opinion piece on the beloved meatball parm sandwich. The restaurant Parm has a great idea for constructing the aforementioned sandwich at home, read the article for the tip.

Aglio, Olio, e Peperoncino - We don't know very much about Sardinian cooking so we were excited to see this recipe for cheese filled Sardinian fritters.

Pizzacentric - Some interesting data on a blog all about pizza; namely, the number of New York pizzerias in the yellow pages. If you love pizza, the site is a great resource.

Radiatori with Small Meatballs (Radiatori con Polpettini) - Scordo Pasta Challenge #114

2012-01-25T15:42:49Z

(photo: radiatori with tomato sauce or ragu and tiny meatballs or polpettini)

Radiatori are medium sized (short) pasta shapes that look like older style radiators (hence the name). Radiatori are thick, have a ruffled edge, and are used like fusilli (with thicker sauces such as a ragu).

]]> Rustichella d'Abruzzo pasta (a new shape for the company) and made a thicker style tomato sauce (or ragu) with polpettini (or small meatballs). Our tomato sauce recipe is fairly straightforward as is the preparation for our traditional meatballs (including the modification for a smaller size). Radiatori is pasta shape #114 for the Scordo Pasta Challenge.

Pan Simmered Whole Dried Cod With Tomatoes and Potatoes (Pesce Stocco or Stoccafisso)

2012-01-23T16:42:19Z

(photo: pesce stocco prepared with green olives, wedges of potatoes, and cod)

There are certain foods that stimulate the brain like a night in downtown Tokyo (with it's neon glitter and masses of humanity). For us, stockfish or pesce stocco, the native Calabrian dish (specifically from the region around Cittanova) triggers tremendoud food memories of my grandmother Rosa and her basement kitchen in New Jersey.

Pesce stocco, the dried not salted cod fish, is often confused with baccalà which is dried salted cod fish. The Normans brought both variants of preserved cod fish to southern Italy by 1130 and they've remained popular food items to this day.

]]> mezzogiorno (i.e., Basilicata, Campania, Calabria, Apulia, Molise, Abruzzo, Sicilia, and Sardinia) cod is king.

Pesce stocco is a whole cod dried until extremely hard. Reconstituting whole dried cod takes between 7-10 days with frequent transferring of fresh water. Our favorite way to prepare pesce stocco is with parsley, wedges of potato, and tomato passato. The dish was once prepared in terracotta pots, where it simmered for 2-3 hours, but is now prepared on the stovetop in a metal pot or pan.

Ingredients:

1 whole unsalted air dried cod fish (cut into 2.5-3.5 inch pieces)
2 cloves garlic
2-3 pieces of celery
2-3 medium sized carrots
1 bunch of parsley
10-15 green olives
2-3 large potatoes (cut into 2 inch wedges)
1 jar of passato
Extra virgin olive oil
1/2 large red onion (diced finely)
Dried red chile pepper flake (optional)

(photo: close up of dried cod, potato wedges, tomatoes sauce, and green olives)

Process:

Wash the baccalà well under running water and leave to soak in plenty of cool water in a large container, changing the water morning and night (we often do this in a cool basement). The process takes between 8-10 total days depending on the size of cod. Note: the whole dried cod will contain bones and they will need to be removed (usually after the first day of soaking).

Dry the cod well with clean paper towels and set aside. In a large pan, add the diced onion, garlic, carrot, celery, olive oil and saute for 10-15 minutes. Add the passato and green olives and cook for 20 minutes (season well with Kosher salt and freshly ground black pepper). Add the pieces of fish, potato, and red pepper flakes and cook for 30-35 minutes or until the potatoes and fish are tender. Add chopped parsley during the last few minutes of the cooking process. If needed, add fresh extra virgin olive oil.

Oven Roasted Potatoes With Breadcrumbs and Herbs

2012-01-18T15:53:58Z

(photo: simple roasted potatoes that have been thinly sliced, pre-cooked, and topped with a standard, homemade, Italian breadcrumb)

This simple, satisfying, potato side dish compliments fish, chicken, and beef and requires very little preparation.

Ingredients:

3 large red skin or Yukon gold potatoes (sliced to 3/16th of inch thickness)
Kosher salt and freshly ground black pepper
1/2 cup of extra virgin olive oil
1 cup of homemade seasoned bread crumbs

]]> Process:

Slice the potatoes to the above thickness and rinse thoroughly in a large glass bowl. Move the contents, still wet, to your microwave and cook for 3-4 minutes on high. In a large oven proof dish, add olive oil and make sure to cover the entire surface area (use your hands). Place a layer of potatoes in the dish and sprinkle breadcrumbs along with a drizzle of olive oil. Add more salt and pepper depending on the seasoning in the your breadcrumbs. Repeat the process until you've filled the entire dish. Bake at 375 degrees Fahrenheit for 20-13 minutes or until golden brown.

Cannelloni with Beef (Cannelloni di Manzo)

2012-01-17T11:44:29Z

(photo: cannelloni with tomato sauce, filled with ground beef)

Stuffed pasta, of any variety, is adored in Italy and it is served on special occasions and on ordinary Sundays. Stuffed pasta includes ravioli, tortellini, lasagna, cannelloni, manicotti, etc. The cannelloni with beef (or minced beef) recipe below is a variation on the traditional cannelloni with ricotta / cheese recipe.

]]> Ingredients:

1 white onion, finely chopped
3 tablespoon of extra virgin olive oil
1 egg
1 cup of grated Grana Padana
Kosher salt and freshly ground black pepper to taste
1/2 cup of parsley, finely chopped
1 teaspoon of dried oregano
2 cloves of garlic, sliced
1-2 pounds of ground beef (if possible grind it fresh at home or have your butcher do so)
1 package of dry cannelloni (we've had luck with Rustichella's new cannelloni shells)
1/3 cup of fresh bread crumbs
1/4 cup of dry white wine
Homemade tomato sauce

(photo: cannelloni with tomato sauce, filled with ground beef)

Process:

Add garlic and onion to a large pan and cook until soft over a medium heat. Add the ground beef and cook about 3/4 of the way through. Remove the mixture and let cool.

In a large bowl mix the ground beef mixture, bread crumbs, parsley, oregano and salt and pepper. Add grated cheese, white wine and egg. Mix well by hand and let sit for 10-15 minutes..

Heat your oven to 350 ◦F. Fill the dry cannelloni shells with the ground beef mixture pushing, using the end of a wooden spoon to push the mixture through. Create a base layer of tomato sauce in your oven proof dish and create a single layer of cannelloni. Spoon more tomato sauce over the cannelloni, ensuring they are well covered (the sauce will do the cooking) Sprinkle the cannelloni with grated Grana Padana cheese . Cover with foil and bake in a preheated oven at 350 ◦F for 25-30 minutes. Remove and let sit for 10 minutes prior to serving.

Monkfish Braciola (Involtino di Pesce)

2012-01-16T13:25:15Z

(photo: courtesy of JS, completed monkfish braciola)

One of our favorite TV food personalities is Jacques Pépin. We enjoy and appreciate Jacques' culinary skills, love for European cuisine, and on-air modesty. In fact, beyond the great cooks in our family, Jacques Pépin is the cook we've often tried to emulate (although our cuisine is firmly situated in the Italian tradition).

]]> The follow recipe is a modification on Pépin's monkfish roulade as prepared by our beloved mother-in-law (whom we'd like to credit for the photos as well). Moreover, one of our astute readers, Anna, points out that the dish below is more involtino di pesce than braciola because it includes fish and stuffing (and moreover that "braciola" refers only to slices of meat or fettine). Regardless of how you label the dish the following method is excellent when using monkfish, which benefits greatly from a slow braise.

Ingredients:

For the Stuffing

Kosher salt and freshly ground black pepper
1 large piece of monkfish fillet (give or take 1 pound)
1 tablespoon unsalted butter
10 ounces broccoli rabe
2 teaspoons of extra virgin olive oil
2 garlic cloves finely chopped
4 ounces of stock mushrooms, chopped finely

For the sauce

3 tablespoons dry white wine
1-2 ripe tomatoes (7 ounces total), peeled, halved, seeded, and cut into 1/2-inch pieces (1 cup). You can also use canned whole tomatoes from Italy and they are probably a better choice during the winter months.
Kosher salt and freshly ground black pepper to taste
1 tablespoon chopped parsley

(photo: courtesy of JS, completed monkfish braciola being sliced. note on slicing, we recommend you move the fish to a cutting board and then carve the fish so that you avoid dulling your knife prematurely)

Process:

For the stuffing

Peel the fibrous outer layer of skin from the stems of the broccoli rabe; remove the bottom stalks. Wash well and cut into 1/2-inch pieces.

Heat the oil in a large heavy pan. When the pan is adequately hot, add the garlic and sauté for 5 seconds, then add the broccoli, still wet from washing, along with the mushrooms and salt and pepper. Mix well and cook (covered) on medium heat for 5 minutes. The broccoli should be tender and the moisture gone from the pan. If any liquid remains, cook, uncovered, until the liquid has evaporated. Let cool to room temperature.

Place the monkfish fillet on the work surface and, using a long, thin, sharp knife held perpendicular to the fish and start from a long side, cut through it, stopping about 1 inch from the opposite side, so it can be opened like a book. Butterflying will create a 1/2-inch-thick rectangle about 7 inches by 9 inches. One side of the fillet will be whiter than the other; place it white side down on a work surface. Spread the cool stuffing mixture on top. Starting from a long side, roll up the monkfish to encase the filling and tie it securely with kitchen string. The finished roulade should be about 2 1/2 inches in diameter. (The roulade can be prepared up to 24 hours ahead, covered and refrigerated.)

Heat the oil and butter in a deep skillet. Sprinkle the roulade with the salt and brown it on the smooth (unseamed) side over high heat for about 1 minute. Turn the roulade over, cover, reduce the heat to medium, and cook for about 15 minutes, or until the fish is tender when pierced with a fork. Transfer the roulade to a platter.

For the sauce

Add the wine to the drippings in the skillet and boil for 1 minute. Add the tomatoes, salt, and pepper and boil for another minute. Stir in the parsley.

To serve, remove the string from the monkfish and cut the roulade into 8 slices, each about 3/4 inch thick. Divide the sauce among four plates and arrange 2 slices of the roulade on top, and serve immediately.

Note: much of the preparation content has been adopted from Jacques Pépin's original recipe.

Baked Salmon with Parsley, Onion, and Lemon (Salmone Con Prezzemolo, Cipolla e Limone)

2012-01-13T19:04:35Z

(photo: baked salmon with parsley, lemon juice, onion, and garlic).

This is a very simple recipe and takes advantage of a wonderful species of fish; that is, salmon. If you can find, and afford, wild salmon then use it but well managed, farm raised, salmon has an appealing fatty component that most consumers enjoy over the wild variety. Both farmed and wild salmon have challenges in relation to environmental issues, my advice is to do your research and think before you eat.

]]> With the above said, baked salmon is easy to prepare and the only requirement is that the fish not be overcooked.

Ingredients:

One bunch of parsley, chopped finely
1 teaspoon of dried oregano
1/2 red onion, finely diced
1 pound of salmon fillet
Extra virgin olive oil
3 cloves of garlic minced
1/3rd of a cup of lemon juice

(photo: baked salmon with parsley, lemon juice, onion, and garlic).

Process:

Sprinkle the salmon fillet with kosher salt and freshly ground black pepper and work the ingredients into the fish. Add olive to the top of the fish. In a large baking dish or pan add a bit of olive oil and cover the entire bottom by spreading with your hands. Place the salmon in a pre-heated 375 degree °F oven and bake for 10-15 minutes depending on the size/weight of the fish. Salmon should not be overcooked and you can serve the fish with a rare center (or slightly cooked center). I prefer the center to be warm to the touch but not cooked entirely, this is especially important for wild salmon (which tends to have a lower fat content). In a separate bowl, mix 1/2 cup of extra virgin olive oil, Kosher salt and ground black pepper to taste, red onion, parsley, lemon juice, garlic, and oregano. When the salmon is finished cooking, and just prior to serving, spoon the sauce over the salmon. Garnish the serving plate with sliced lemon. Baked salmon goes well with potato crocchette and a glass of Pinot Noir or Aglianico.

Chicken Cacciatore (Pollo alla Cacciatora)

2012-01-12T19:30:55Z

(photo: chicken cacciatore / chicken hunter's stew or pollo alla cacciatora with herbs, onions, and white wine)

There are hundreds of variations on the popular dish cacciatore or alla cacciatora (or in the style of the hunter, in Italian), including chicken, rabbit, and capretto (baby goat) cacciatore. Most versions of the dish include herbs, onions, tomatoes, mushrooms and a braising liquid such as white or red wine (and/or water).

]]> Ingredients:

1 whole chicken butchered into eight parts
Kosher salt and freshly ground black pepper
2 cloves of garlic diced into chunky pieces
2 cups of mushrooms, chopped into 1-2 inch pieces (stock mushrooms are fine, but you can get fancy and use any wild variety, as well)
2-3 cups of dry white or red wine (you could also use water and while the flavor will not be as intense it's perfectly suitable)
Good extra virgin olive oil
Herbs of choice (2-3 bay leaves or a few sprigs of rosemary)
1-2 cups of plum tomatoes (macerated by hand) - optional
1 small potato diced into 1-2 inch pieces - optional

(photo: close up of a chicken leg which has been cooked in the style of the hunter or chicken cacciatore)

Process:

Most cacciatore dishes start by searing seasoned meat (which has been butchered into parts) in olive oil. The searing adds flavor to the meat and produces a fatty base in the pot for the next step, which includes removing the meat and sauteing onions, tomatoes, mushrooms, etc. The vegetables are then cooked down for about five minutes and the liquid is added (usually red or white wine depending on the region of Italy). The amount of liquid added is important because you don't want the meat to boil in lots of liquid rather you want to add just enough liquid to create a "pot roasting or braising" environment. Thereafter, the meat is returned to the pot and the dish is simmered for approximately 60 minutes on low heat. The end product should produce meat that is tender and full of simple, and highly satisfying, flavor.

Salad Pizza - Arugula and Margherita

2012-01-11T20:21:28Z

(photo: homemade pizza with arugula salad )

Growing up in the suburbs just outside of New York City our neighborhood had its fair share of pizza joints, including Vincent's Pizzeria, Sal's Classic, First Pizza Pan, Godfather II Pizzeria, Euro's Pizzeria, Villa Rosa Pizzeria, etc. All of the pizzeria's mentioned made pizza in the NY fashion, that is to say, a fairly thin crust, tomato sauce made from canned tomatoes, and a combination of authentic and inauthentic cheeses. One of the aforementioned pizzeria's produced a pie labeled as "salad pizza"; namely, a standard cheese pizza with the addition of chopped romaine lettuce with salad dressing. The salad pizza was surprisingly good, in the spirit of the Italian American pizza world, and I consumed the pizza only with friends who were loyal to the specific pizzeria in question (our family had long ago selected our local pizzeria and I wasn't allowed to stray).

]]> In Italy you won't find a salad pizza, but you will find plenty of interesting toppings including arugula. And while vacationing in Calabria one of our favorite pizza spots served a traditional pizza Margherita (originally created for the visiting Queen Margherita - remember pizza is a fairly new food type) with the addition of arugula tossed with extra virgin olive oil, lemon juice, and salt (another variant included local Prosciutto). In turn, we were inspired to create a pizza arugula this past week which both pleased and fired up the old neurotransmitters, transporting us back to the many villages and towns we visited near the Mediterranean Sea.

(photo: tossed arugula salad with lemon juice, extra virgin olive oil, sea salt, and freshly ground black pepper)

Ingredients and Process:

The recipe for salad pizza is notoriously simple and it includes making a batch of traditional pizza and then simply tossing fresh arugula (if you can find the wild variety which should contain more kick) with lemon juice, good extra virgin olive oil, and a bit of freshly ground black pepper and sea salt. Thereafter, place the tossed arugula on top of your hot pizza and enjoy (the heat from the pizza will wilt the greens a bit of marry cheese and tomato with arugula). Enjoy with a crisp lager beer.