Cannoli alla Nonna Saporito Recipe

From Ciao Italia Family Classics by Mary Ann Esposito....

The queen of all Sicilian desserts is definitely cannoli. Cannoli probably originally came from Arabs, who influenced so much of Sicily’s cooking. These crisp, flaky pastry dough cylinders are filled with sweetened sheep’s milk ricotta cheese, nuts, citron, and bits of chocolate. I cherish Nonna Saporito’s old recipe that originally called for sheep’s milk ricotta cheese for the filling but when she came to America, it was impossible to find, so whole cow’s milk ricotta was substituted instead. Whenever I make these, I use her old and very worn wooden forms, fashioned from a broom handle, but stainless steel forms are available in kitchenware stores.

Ingredients:
Filling
1 1/2 cups whole-milk ricotta cheese, well drained
3 tbsp granulated sugar
1 1/2 tspn ground cinnamon
1 1/2 cups coarsely chopped milk chocolate (4 to 5 small bars)
1/4 cup pistachio nuts, coarsely chopped

Dough
1 cup unbleached all-purpose flour
1 tbsp unsalted butter or lard
1 tbsp granulated sugar
4 to 5 tbsp dry Marsala wine
2 cups vegetable oil
colored sprinkles
confectioner's sugar for sprinkling

Preparation:

1. To make the filling, whip the cheese in a bowl until smooth. Stir in the granulated sugar, cinnamon, and chocolate. Refrigerate, covered with plastic wrap, until ready to fill the cannoli shells.
2. To make the dough, place the flour in a bowl or food processor. Add the butter or lard and sugar and mix with a fork, or pulse, until the mixture resembles coarse meal. Slowly add the 1/4 cup of wine and shape the mixture into a ball; add a little more wine if the dough appears too dry. It should be soft but not sticky. Knead the dough on a floured work surface until smooth, about 10 minutes. Wrap the dough in plastic wrap and refrigerate for 45 minutes.
3. Place the chilled dough on a floured work surface. Divide the dough in half. Work with 1 piece of dough at a time; keep the remaining dough refrigerated. Using a rolling pin or pasta machine set to the finest setting, roll the dough out to a very thin long rectangle about 14 inches long and 3 inches wide. Cut the dough into 3-inch squares. Place a cannoli form diagonally across one square. Roll the dough up around the form so the points meet in the center. Seal the points with a little water. Continue making cylinders until all the dough is used.
4. In an electric skillet(see note), heat the vegetable oil to 375 degrees Fahrenheit.
5. Fry the cannoli three or four at a time, turning them as they brown and blister, until golden brown on all sides. Drain them on brown paper or paper towels. When they are cool enough to handle, carefully slide the cannoli off the forms.
6. To serve, use a long iced tea spoon or pastry bag without a tip to fill the cannoli with the ricotta cheese mixture. Dip the ends into colored sprinkles, arrange them on a tray, and sprinkle confectioner's sugar over the tops. Serve at once.

Note: If you prefer, you can fry the cannoli in a deep fryer. Be sure to fill the cannoli just before serving - any sooner will result in soggy shells.

Makes 14 to 18 cannoli

Recipe courtesy of Ciao Italia Family Classics by Mary Ann Esposito

Italy [ print this recipe for Cannoli alla Nonna Saporito ]

Limoncello Recipe

Limoncello is an Italian citrus based liqueur that is usually served before or after meals. It originates from the Amalfi Coast region of Italy where lemons grow in abundance. Limoncello is usually served chilled and it is very popular in Italy during the warmer summer months. This traditional version of limoncello is lemon-based but similar liqueurs can be made from other citrus fruits. If you have the patience (this recipe takes about 35 days to make), limoncello is an easy liqueur to make at home. Staying true to this Italian classic, we used I Spirit Italian Vodka for this recipe.

Ingredients:
8 lemons
2 cups granulated sugar
2 1/2 cups water
2 vanilla beans
1 750 mL bottle of vodka (we used I Spririt Italian Vodka)

Preparation:

1. Wash the lemons and pat dry with a kitchen towel.
2. Zest each of the lemons using a grater or vegetable peeler. Only use the outer yellow part of the rind.
   
3. Pour the vodka into a large glass jar. A large Mason jar should work for a single bottle of vodka. Be sure to save the vodka bottle for bottling the limoncello when it is finished.
   
4. Add the lemon zest to the jar.
5. Scrape out the small seeds out of the vanilla beans and add them to the jar along with the vanilla beans.
6. Put the cap back on the jar and let it sit in a dark place at room temperature for 30 days.
7. After 30 days have passed, combine the sugar and water in a saucepan over medium heat. Bring the mixture to a gentle boil for about 6 minutes.
8. Remove the saucepan from the heat and let it cool.
9. Using a sieve lined with a paper coffee filter, filter the lemon rind and vanilla seeds and bean from the limoncello. Pour the pure limoncello back into the jar.
10. Add the cooled syrup to the jar containing the limoncello. Gently mix the syrup in with the limoncello. Put the cap back onto the jar and let the mixture age for another 5 days.
11. After 5 days have passed, using a funnel pour the limoncello back into the original vodka bottle.
    
12. Store the limoncello in the freezer or refrigerator until you are ready to serve it. Serve the limoncello ice cold in shot glasses.

Italy [ print this recipe for limoncello ]

Calzone di Ricotta alla mamma Recipe

From Ciao Italia Family Classics by Mary Ann Esposito....

Whenever I visited my mother, I would take her out to dinner at one of her favorite restaurants. Mom was never one about ambiance; it was all about the food. So it was not surprising that she often liked to go to a nondescript, hole-in-the-wall diner where they made delicious ricotta cheese-filled calzones. They were as big as a platter and she often brought half of one home for lunch the next day. Mom could re-create anything, so instead of asking the diner folks how they made them, she created her own recipe with many filling variations, such as spinach and cheese or broccoli and cheese or sausage and cheese. Still, I loved the ricotta-filled ones the best because she did, too. The success of this recipe depends on the quality of the ricotta and mozzarella cheeses.

Ingredients:
Filling
1 pound good-quality ricotta cheese, well drained
1/2 pound fresh mozzarella or provolone cheese, cut into bits
1 1/2 tspn fine sea salt
coarsely ground black pepper

Dough
1 cup warm water (110 degrees Fahrenheit)
1 package active dry yeast
1 1/2 tspn sugar
3 to 3 1/2 cups unbleached all-purpose flour
2 tspn salt
2 tbsp extra-virgin olive oil

Topping:
1 large egg, lightly beaten with a fork
coarse sea salt for sprinkling on top of calzones

Preparation:

1. In a bowl, combine the cheeses and salt and season generously with pepper and mix well. Cover and keep refrigerated while making the dough.
2. In a large mixing bowl or in the bowl of a stand mixer, combine the water, yeast, and sugar. Allow to stand for 5 minutes.
3. Add the olive oil and 2 1/2 cups of the flour and mix by hand or on medium speed with the dough blade until blended. Add additional flour 1/2 cup at a time until the dough begins to wind around the blade or is not sticking to your hands. Strive for a soft but not sticky dough.
4. Lightly flour a work surface and turn out the dough. With wet hands knead the dough until it is smooth and elastic. Divide the dough into four equal-size balls and place them on a clean kitchen towel. Cover and let rise until doubled in size.
5. Preheat the oven to 425 degrees Fahrenheit. With a rolling pin, flatten each ball and roll into an 8-inch-diameter round. Spread 1/2 cup of the ricotta filling on one half of each round. Fold the other half of the round over the filling to create the calzone, or turnover, shape. Seal the edges with a fork that has been dipped in flour.
6. As you form the calzones, place them, 2 inches apart, on a parchment paper lined baking sheet. Cover with a clean kitchen towel and let rise for 20 minutes.
7. Brush the tops of each calzone with the beaten egg; sprinkle with the coarse salt and make an X with a scissors in the top of each one.
8. Bake the calzones for 20 minutes, or until golden brown. Serve hot.

Makes 4 calzones

Recipe courtesy of Ciao Italia Family Classics, by Mary Ann Esposito

Italy [ print this recipe for Calzone di Ricotta alla mamma ]

Arancine Siciliane (Sicilian Rice Balls) Recipe

Nonna Saporito could do no wrong in her kitchen. She could wield a cleaver like a pro, cut up a chicken lickety-split, and roll out pasta without breaking a sweat. Her signature dish, chicken in wine, is to this day my very favorite and one that I have never been able to duplicate in taste. Never! And when she served it, she also made arancine-fried rice balls. I devoured them. Arancine are traditional Sicilian street food that has its beginnings in many foreign cultures. The rice and saffron from the Arabs, the sheep's milk cheese from the Greeks, ragú from the French, and tomatoes from the Spanish. No wonder they are so good! Do not attempt to make these with regular rice. Make them with Arborio, the short-grain, starchy rice used to make risotto. It has the heft to stand up to frying.

Ingredients:
Ragú Sauce
3 tbsp extra virgin olive oil
1/4 cup minced celery
1/4 cup minced carrot
1/4 cup minced onion
1 tspn hot red pepper flakes
1 pound ground beef or pork
2 cups crushed plum tomatoes
1/4 cup red wine
salt and black pepper to taste
1/2 cup peas

Rice Balls
1 cup Arborio rice
2 1/2 cups chicken broth
1 tspn saffron threads, dissolved in 1/4 cup warm water
1/2 cup grated pecorino cheese
4 large eggs
unbleached all-purpose flour
2 cups fine dry bread crumbs
4 cups canola or peanut oil for frying

Preparation:
Ragú Sauce

1. Heat the oil in a 2-quart saucepan and cook celery, carrot, and onion until the vegetables soften.
2. Stir in the red pepper flakes.
3. Add the meat and brown it well.
4. Combine the tomatoes with the wine and add to the meat, stirring the ingredients well.
5. Cook over medium-low heat for 45 minutes. The mixture should be thick, not watery.
6. Stir in the peas. Season with salt and pepper to taste. The sauce can be made several days in advance.

Rice Balls

1. Pour the rice into a 2-quart saucepan and add the chicken broth. Stir well and bring to a boil. Lower the heat and allow the rice to cook, covered, until all the liquid has been absorbed.
2. Strain the saffron threads and add the saffron water to the rice. Stir well.
3. Off the heat, stir in the cheese, and add 2 of the eggs. Season with salt to taste. Let cool.

To assemble the rice balls:

1. Scoop up about 1/2 cup of the rice in the palm of your hand; form small orange-size balls then make an indentation in the center of each ball with your finger.
2. Fill the indentation with a generous tablespoon of the ragú.
3. Close the rice around the filling. Set the balls aside.
4. Put the flour in a shallow bowl.
5. Beat the remaining 2 eggs with a fork in another shallow bowl.
6. Coat the balls in flour, then the egg mixture. Roll the balls in bread crumbs to cover completely.
7. Heat 4 cups of oil to 375 degrees Fahrenheit in a deep fryer of heavy-bottomed deep pot.
8. Fry the arancine in the oil until nicely browned. Drain them on paper towels.
9. Serve them hot with or without tomato sauce on the side.

Variation:
Make arancinette, small olive-size rice balls, for part of an antipasto; instead of ragú filling, use a mixture of diced ham and Italian fontina cheese.

Chef's Secret
After coating the rice balls in bread crumbs allow them to dry out, uncovered, in the refrigerator for 15 minutes before frying. This will help the bread crumbs stay put when frying.

Makes about 12 rice balls

Recipe courtesy of Ciao Italia Family Classics, by Mary Ann Esposito

Italy [ print this recipe for Arancine Siciliane (Sicilian Rice Balls) ]

Savory Brioche Recipe

Traditional brioche is sweetened with a bit of sugar or honey and is used in savory recipes as well as desserts. For this book we decided to go to extremes: a dough that is sweet for our dessert pizzas and this version, with no sugar at all, for the savory pies. They are both rich and flavorful, but in two distinct ways.

Makes enough dough for at least eight 1/2 pound pizzas or flat-breads (about 12 inches across). The recipe is easily doubled or halved.

Ingredients:
1 1/2 cups lukewarm water
1 tbsp granulated yeast
1 tbsp Kosher salt.
6 large eggs, lightly beaten
6 1/2 cups unbleached, all-purpose flour
1 cup (2 sticks) unsalted butter, melted and slightly cooled

Preparation:

1. Mixing and storing the dough: Mix the yeast, salt, and eggs with the water in a 5 quart bowl, or a lidded (not airtight) food container.
2. Mix in the flour and butter without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with paddle). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
3. Cover (not airtight), and allow it to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough will be loose, but will firm up when chilled. Don't try to use it without chilling for at least 3 hours or until firm. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Or store the dough for up to 3 weeks in the freezer in 1/2 pound portions. When using frozen dough, thaw it in the refrigerator overnight before use.
5. On pizza or flatbread day, roll out or stretch the dough into a thin round and finish with your favorite toppings, using many of the recipes in this book.

Recipe courtesy of Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoë François

France [ print this recipe for Savory Brioche ]

Italian Meat Balls

If you never seem to have time to cook during the week, try this recipe for Italian meatballs. You can make these on the weekend and heat them up in the microwave (for about 1 minute) when you need them during the week.

We will cover them in a simple tomato sauce before they go into the oven. In addition, we made a velouté sauce that can be poured over the meatballs when they are served. This sauce is optional but very easy to make.

The Italian meatballs can be eaten as a stand alone dish or they can be added to your favorite pasta (such as Risotto Milanese) and sauce. Regardless of how you decide to use them, they will save you time during the week.


Ingredients:
1 pound ground pork
1 pound ground beef
2 1/2 cups bread crumbs
1/2 cup milk
2 eggs
4 cloves garlic, minced
1 tbsp rosemary, chopped
1 tbsp red pepper flakes
1 tspn salt
1 1/2 tspn black pepper
1 1/2 tbsp dried porcini mushrooms, ground

Preparation:

1. Preheat oven to 475 degrees Fahrenheit and grease a large casserole dish.
2. In a large mixing bowl, mix together the pork, beef, bread crumbs, milk, eggs, garlic, rosemary, red pepper flakes, salt, pepper, and porcini mushrooms.
3. Using your hands, form golf ball sized meatballs.
4. Place the meatballs into the casserole dish and place the dish into the oven.
5. Cook for 15 minutes.
6. Remove the casserole dish containing the meatballs from the oven and reduce heat to 350 degrees Fahrenheit.
7. Cover the meatballs with your favorite spaghetti sauce. I used canned pizza sauce.
8. When the temperature in the oven has reached 350 degrees Fahrenheit, place the meatballs back into the oven and bake for 1 hour.
9. Remove the meat balls from the oven and serve hot.

Italy [ print this recipe for Italian Meat Balls ]

Risotto Milanese Recipe

Legend has it that risotto Milanese dates back to 1574, when a stained-glass artisan, Zafferano, added the saffron he used for his paintings to his daughter's wedding risotto. It became (and still is) the talk of the town!

Tips:
If you don't have saffron, omit the hot water, increase the chicken broth to 3 cups(750 mL) and replace the saffron with 2 tspn(10 mL) ground turmeric, adding it with the broth.

The risotto will hold on the Keep Warm cycle for about an hour, but you'll need to add 1/4 cup(60 mL) more broth for a creamy consistency. Wait until you're ready to serve before folding in the Parmesan, seasoning and garnishing.

Recommended Equipment:
Medium to large rice cooker; fuzzy logic (preferred) or on/off

Ingredients:
1 tspn crushed saffron threads
1/4 cup hot water
2 tbsp extra virgin olive oil
5 tspn butter, divided
1 onion, finely chopped
1 cup Arbrorio rice
1/4 cup white wine
2 3/4 cups chicken broth
1/2 cup freshly grated Parmesan cheese
salt and freshly ground pepper
additional freshly grated Parmesan cheese

Preparation:

1. In a measuring cup or small bowl, combine saffron threads and hot water; set aside to steep.
2. Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add oil and 1 tbsp (15 mL0 butter and let butter melt. Sauté onion for about 3 minutes or until softened and translucent.
3. Sauté for about 4 minutes or until rice is mostly translucent and only a dot of white remains. Stir in wine and cook for 3 to 4 minutes or until evaporated. Stir in saffron infused water and broth. Close the lid and reset for the Porridge or Regular cycle. Set a timer for 25 minutes. Stir two or three times while the risotto is cooking.
4. When the timer sounds, check to make sure the risotto is al dente. If necessary, continue cooking, checking for doneness every 5 minutes. Fold in the remaining butter. Fold in Parmesan. Season to taste with salt and pepper. Serve immediately, garnished with Parmesan.

Makes 4 to 6 servings

Recipe courtesy of 300 Best Rice Cooker Recipes by Katie Chin

Italy [ print this recipe for Risotto Milanese ]

Watermelon with Black Pepper and Balsamic Vinegar

In the past, I've mostly used balsamic vinegar in marinades and salad dressing. However, I recently received a sample of Aceto Balsamico di Modena from The Artisanal Kitchen and I wanted to use it in a dish in which the vinegar's taste stayed intact and was not diluted by other overpowering flavors. I decided to try a simple combination of watermelon cubes with a turn of fresh ground pepper topped off with a teaspoon of balsamic vinegar. This turned out to be an interesting and amazingly complex tasting dish for such a simple recipe.

Ingredients:
watermelon cit into 1 inch cubes
1 turn of fresh ground black pepper
1 tspn balsamic vinegar

Preparation:

1. Slice the watermelon into 1 inch cubes.
2. Lightly sprinkle 1 turn of fresh ground black pepper.
3. Drizzle 1 teaspoon of balsamic vinegar evenly over the cubes of watermelon.

Italy [ print this recipe ]

Mac Macaroni and Cheese Recipe

Mac and Cheese is classic comfort food with a long history. Tube shaped noodles were originally brought from China to Italy by Marco Polo. Italians added cheese to the mix and have been serving it this way for over 500 years. Macaroni and cheese gained popularity in England and was later introduced in North America in the late 1700s. In the 1930s, Kraft introduced an instant version of this dish that has become a convenience staple almost universally. This recipe takes a little more effort than the Kraft version but also delivers a superior version of this classic comfort food.



Ingredients:

1 cup of plain breadcrumbs

6 tbsp unsalted butter

pinch of Kosher salt

9 oz. Monterrey Jack or cheddar cheese, shredded

6 oz. Gruyere cheese, shredded

1 12oz. can evaporated milk

2 eggs, beaten

1/2 tspn Tabasco sauce

1 tspn water

1 tspn dry mustard

2 tspn Kosher salt

12 oz. elbow macaroni

black pepper, to taste



Preparation:

1. In a large skillet over medium heat, heat 2 tbsp of butter until it bubbles.
2. Add the bread crumbs and salt to the skillet coating the breadcrumbs with the butter.
3. Remove the skillet from the heat and let the breadcrumbs cool completely. Mix in 1/4 cup of the cheddar or Monterrey Jack cheese and set aside for later.
4. Set an oven rack 6 inches below the broiler and turn the broiler on.
5. In a small cup dissolve the mustard into the water.
6. In a mixing bowl, mix together the eggs, the Tabasco, 1 cup of the evaporated milk (keep the remainder for later), and the mustard and water mixture.
7. In a large pot over medium heat, boil 3 quarts of water. Add the 2 tspn salt and the macaroni noodles and cook until almost done but still firm.
8. Drain the water from the pot and return the pot to the stove, reducing the heat to low. Add 4 tbsp butter to the noodles and stir gently to coat the noodles.
9. Pour the egg mixture from the mixing bowl over the macaroni noodles along with the remaining shredded cheese and the remaining evaporated milk. Stir the ingredients gently until well combined.
10. Add salt and pepper to taste.
11. Pour the macaroni and cheese into a 9 inch square baking pan. Top with the bread crumbs.
12. Place the baking pan in the oven below the broiler for 2 minutes until lightly toasted on top.
13. Remove and let cool for about 7 minutes then serve.

Italy

Pasta Primavera Recipe

Pasta Primavera is the perfect pasta for summer as you can easily find most of the ingredients in season and at their freshest. It is similar to pasta carbonara in that you will be making three components and then combining all of them together as you complete this dish. These components include the pasta itself, a mixture of lightly sauteed vegetables, and a tomato mushroom sauce. Pasta Primavera is a great tasting, healthy pasta dish for vegetarians and non-vegetarians alike.

Ingredients:

12 asparagus spears, cut in half lengthwise
1 cup frozen pees
6 oz. green beans, cut into 1 inch pieces
1 medium zucchini, diced into 1/2 inch pieces
8 oz. baby portabella mushrooms, sliced
6 tbsp unsalted butter
4 plum tomatoes, peeled and diced
1/3 cup heavy whipping cream
1/2 tspn red pepper flakes
1 pound fettuccine
2 garlic cloves, minced
1 1/2 tbsp lemon juice
1/4 cup fresh basil, shredded
grated Parmesan cheese

Preparation:

1. Prepare all of the vegetables listed above and have all of the ingredients at the ready.
2. In a large pot, bring 6 quarts of water to a boil. In a large saucepan, bring 3 quarts of water to a boil. Fill a large bowl with ice water.
3. Add the green beans to the saucepan and cook for one and a half minutes.
4. Add the asparagus to the saucepan and cook for 30 seconds.
5. Add the zucchini to the saucepan and cook for 30 seconds.
6. Add the peas to the saucepan and cook for 30 seconds.
7. Drain the vegetables and add them to the bowl of ice water. When they have cooled completely, drain the water and set the vegetables aside for later.
   
8. In a saucepan, heat 3 tablespoons of butter over medium high heat. Add the portabella mushrooms and cook for 8 minutes.
   
9. Add the tomatoes and red pepper flakes to the mushrooms and reduce heat to medium and cook for about 6 minutes.
10. Add heavy whipping cream to the tomatoes and mushrooms and cook for 4 minutes. Reduce heat to low, add salt to taste and set aside.
11. Add 1 tbsp Kosher salt and the fettuccine to the pot of boiling water and cook until al dente.
12. While the pasta cooks, add 3 tablespoons of butter to a skillet over medium heat.
13. Add the garlic to the skillet and cook for 1 minute.
14. Add the vegetable mixture to the skillet and cook for 2 minutes. Add salt to taste, cover skillet and set aside.
15. Drain the pasta and add it back to the pot. Add the mushroom and tomato mixture to the pasta. Mix well so that the pasta is coated.
16. Add the vegetables, basil, and lemon juice to the pasta and mix so that all of the ingredients are well combined.
17. Serve with Parmesan cheese.

Italy

Italian Bakery Style Pizza Recipe

Italian Bakery Pizza is a traditional favorite at Italian bakeries. Italian bakery pizza crust is thick and flavorful and similar to lightly crisp bread. The dough takes longer to prepare than Chicago style or Neapolitan style pizza but it is well worth the wait.

Ingredients:
dough:
1 package of active dry yeast
3/4 cup unbleached flour
1/2 cup warm water
2 tbsp olive oil
pinch of kosher salt
3 1/2 cups unbleached flour
1/4 cup warm water
1/2 cup beer

sauce:
1 14 1/2 oz. can diced tomatoes
2 tbsp olive oil
1 6 oz. can tomato paste
1 1/2 tspn dried oregano
2 tbsp fresh basil, chopped
1 1/2 tspn sugar
1 tspn kosher salt
1 tspn minced garlic

Preparation:

1. In a mixing bowl, add 1/2 cup warm water and the yeast. Stir so that the yeast dissolves. Add the flour and stir well. Cover the bowl with plastic wrap and a kitchen towel. Let the bowl sit in a warm place for an hour.
2. Add 1/4 cup of warm water to the mixing bowl along with the beer, salt, vegetable oil, and 3 1/2 cups of flour. Mix well.
3. Turn the dough out onto a well floured surface. Knead the dough until it is soft and smooth - about 8 minutes. Put the dough in a lightly floured bowl and cover it again with plastic wrap and a kitchen towel. Let the bowl sit in a warm place for an hour and a half.
4. Dough should almost double in size. Punch the dough down and knead it for another 2 minutes on a well floured surface.
5. Lightly oil a baking pan with olive oil. Roll out the dough until it is about the size of the baking pan.
6. After you have pressed the dough evenly into the pan, let it sit in a warm place for another 40 minutes.
7. Preheat the oven to 425 degrees Fahrenheit.
8. Top with sauce and your favorites toppings. For the pizza pictured above, I used thinly sliced mozzarella cheese and some Parmesan cheese.
9. Bake the pizza for 20 minutes or until the crust begins to turn golden brown.

Italy

Bistecca alla Fiorentina Recipe

The Bistecca alla Fiorentina is a Tuscan killer of a steak. Weighing in at 3 pounds, it is large, tender and made for the barbecue. This style of steak originated in Tuscany and is made from the local Chianina cattle there.

The bistecca de fiorentina is basically a double sized porterhouse so you may need to call ahead to your butcher to have it specially cut for you as porterhouses are normally sold at 1 to 1 1/2 pounds. This is a steak that is perfect for the summertime as you can also grow many of the herbs used to season it in your own backyard.

Although the Fiorentina is an Italian specialty, consider serving it with some Brazilian Vinaigrette Relish.

Recommended Equipment:
meat thermometer
charcoal grill


Ingredients:
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
2 tbsp fresh ground pepper
2 tbsp Kosher salt
3 pound T-Bone steak
4 tbsp extra virgin olive oil (I used 3 olive olive oil)

Preparation:

1. Light the grill.
2. In a small mixing bowl combine the first five ingredients.
3. Apply half of the herb mixture to one side of the T-Bone steak. Then drizzle 1 to 1/2 tbsp of olive oil and rub it into the herb mixture.
4. Turn the steak over and repeat the previous step.
5. Cover the steak in plastic wrap and let it sit at room temperature for 1 hour.
6. When the grill is extremely hot, put the steak on the grill and then cover the grill. Cook for 13 minutes on the first side so that the meat is well charred.
7. Flip the steak and cook for another 13 minutes.

Note: The internal temperature of the meat should be around 130 degrees Fahrenheit for medium-rare.

Need a wine to go with the Bistecca alla Fiorentina? Try this one: MontGras Cabernet Sauvignon Reserva

Italy

Fettuccini with Broccoli and Shrimp Recipe

This recipe for Fettuccine Alfredo with Shrimp and Broccoli comes from the book, Just Tell Me What To Eat by Timothy S. Harlan, MD - AKA Dr. Gourmet. The book provides an all inclusive 6 week plan for improving your overall health through exercise, meal planning, portion control, and cooking healthier dishes.

My wife and I have tried a few recipes from this book and they have all turned out to be really good. I’ll be posting a review of the book in July after we have completed this 6 week program. I’ll also post a few of the recipes along the way. More to come.

Ingredients:
3 cups broccoli florets
1 tspn extra-virgin olive oil
8 oz. shrimp, peeled and deveined
2 cloves garlic, minced
2 tspn. All-purpose flour
¾ cup chilled 2% milk
1 oz. semisoft goat cheese or light cream cheese
1 oz. Parmigiano-Reggiano cheese, grated
4 oz. whole wheat fettuccine

Preparation:

1. Place 3 quarts of water in a large saucepan over high heat and bring to a boil. Add the broccoli florets and lower the heat until the water is simmering.
2. Cook for about 5 minutes. Using tongs, remove the florets and place them on a paper towel to drain. Leave the water in the saucepan.
3. While the broccoli is cooking, heat the olive oil in a 10-inch nonstick skillet over medium heat and add the shrimp. Cook for about 3 minutes on each side and transfer to a plate.
4. Add the minced garlic to the pan. Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter. Add the flour slowly and cook for about 1 minute. Stir continuously to blend the oil and flour. The mixture will be like coarse cornmeal. Cook gently so the mixture doesn’t brown.
5. Slowly add the cold milk, whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken. Add the goat cheese and whisk as it melts. When the sauce is smooth, add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Lower the heat to very low.
6. Add a couple of cups of water to the saucepan you cooked the broccoli in and heat the water to a boil. Add the fettuccine and cook until just tender (12 to 15 minutes for dried pasta).
7. When the pasta is almost done, add the shrimp and broccoli to the Alfredo sauce and toss to coat well. Increase the heat to medium.
8. Drain the pasta well and then add it to the sauce, tossing to coat thoroughly.

Recipe courtesy of Just Tell Me What To Eat by Timothy S. Harlan, MD.

Related Posts/Recipes:
Blackened Red Fish

Italy

Sun Dried Tomato Calzone Recipe

This calzone recipe features all that is great about Mediterranean cuisine. The shell is highlighted by a hint of lemon zest and a dusting of Parmesan cheese. The filling includes 2 thin slices of prosciutto topped with fresh mozzarella cheese, diced onions, garlic, basil, oregano, and sun dried tomatoes.

Ingredients - dough:
1 cup warm water
1 package active dry yeast
1 tspn Kosher salt
3/4 tspn sugar
2 3/4 cups all purpose flour
zest of 1/2 of one lemon
1 tbsp olive oil

Ingredients - sauce:
oil from sun dried tomatoes (about 4 tbsp)
1/2 tspn dry parsley flakes
1 tspn crushed red pepper flakes
3 cloves garlic
1 tspn basil
1/2 tspn oregano
1 tbsp balsamic vinegar

Ingredients - filling:
prosciutto, thinly sliced
8 oz. fresh mozzarella, sliced
1 jar sun dried tomatoes (I used Bella Sun Luci)
1 yellow onion, diced

Preparation:

1. In a small bowl, mix together the warm water, yeast, salt, and sugar. Let sit for 20 minutes.
2. In a large bowl, mix together the flour and lemon zest. Make a small well in the middle of the flour and pour in the yeast mixture.
3. Knead the dough for 10 minutes. Coat the ball of dough with the olive oil and place it in a bowl covered with a kitchen towel. Let the dough rest for an hour in a warm place. The dough should almost double in size.
   
4. While you wait for the dough to rise, prepare the sauce. In a small saucepan, mix together the oil from the sun dried tomatoes, balsamic vinegar, basil, oregano, dried parsley flakes, red pepper flakes and garlic.
5. Heat the mixture over medium heat. When it begins to boil, remove pan from the heat then set aside.
   
6. After the dough has rested for an hour, turn the dough out of the bowl onto a floured, flat surface. Cut the dough into 4 equal pieces. Form each of the pieces into balls and place them back into the bowl. Cover the bowl and let sit for another 15 minutes.
   
   
   
7. Preheat oven to 350 degrees Fahrenheit.
8. On a floured surface, use a rolling pin to roll out each ball into a flat, round piece of dough that is about 8 to 10 inches in diameter.
9. Place 2 thin slices of prosciutto in the center of each piece of dough.
   
10. Place 2 to 3 thin slices of mozzarella on top of the prosciutto.
    
11. Next, place the diced onions on the mozzarella.
12. Chop up 4 to 5 sun dried tomatoes for each calzone and place the pieces on top of the onions and mozzarella.
    
13. Top each calzone with 1 to 2 teaspoons of the sauce and a teaspoon of Parmesan cheese.
    
14. Fold the calzone once to enclose the filling with the dough. Pinch along the edges or use a fork to seal the calzone. Cut a small slit in the top of each calzone.
    
15. Lightly baste the tops of the calzones with oil from the sauce and dust them with Parmesan cheese.
    
16. Place the calzones on a greased baking sheet and bake for 20 minutes.
17. Remove from oven and let the calzones cool for 20 minutes before serving.

Italy

Tuna Crostini Recipe

I had some left over hard boiled eggs and an assortment of condiments in the refrigerator last weekend, so I decided to use them to make tuna crostini, a classic Italian snack. I used 3 pieces of Dimpflmeier Klosterbrot Rye Bread basted with olive oil as the base. The end result was an easy to make snack that only took about 20 minutes to prepare. Here's how to do it:

Ingredients
olive oil
4 pieces of rye bread
2 hard boiled eggs, chopped
2 5oz. cans of tuna fish in spring water
1 tbsp relish
1/4 cup light mayonnaise
1/4 cup low fat sour cream
Parmesan cheese garnish

Preparation

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, mix together the eggs, relish, mayonnaise, and sour cream.
3. Drain the water from the cans of tuna. Add the tuna fish to the bowl
4. Mix together all of the ingredients.
5. Cut each piece of rye bread in half.
6. Lightly coat each piece of rye bread with olive oil.
7. Spread the tuna mixture onto each piece of bread and then place it on a baking sheet.
8. Put baking sheet in the oven and bake for 20 minutes.

Italy