Food and Cooking

Again, it may seem that I've been posting mostly about food and cooking lately.

Scusi mi. 

It's what's on my mind most of the time.  Each day (sometimes every other), I sit down with my cookbooks and hundreds of recipes on-line and make meal plans- lunch and dinner Monday through Friday, plus breakfast on the weekends.  Then, I head out to the market or local shops and pick out fresh ingredients.  It is time consuming and I consider myself very lucky that I am able to do this for my husband and I.  For some it may seem like a chore- the constant nagging question of what to prepare and the task of grocery shopping every day.  For me, it's the opposite.  I derive pleasure from picking out recipes, scouring the markets, spending time in the kitchen, and serving up (and eating) my creations.  I also have the luxury of time to do it.  If I was working a full-time job outside the home I think I would be less enthusiastic...but there are ways to still bring fresh, great-tasting food to your table, even when you're tired or pressed for time.

Nonetheless, here are a few things to consider regarding daily grocery shopping...

• It's fresh, fresh, fresh.  I truly believe the freshest ingredients result in the best tasting dishes.
• There are little to no preservatives on the produce here and it's locally grown.  Therefore, it doesn't last as long as conventional produce.  You must buy less more frequently or you're wasting your money.  (Few preservatives and locally grown also result in a better product.  It's allowed to ripen on the vine, so to speak, instead of on the truck traveling to the store.)
• Italian refrigerators and pantries/cabinets are small and do not offer much storage space.
• I eat what I'm in the mood for.  (In the past, what I bought on Sunday didn't appeal to me on Thursday...)

Farmers' Markets, small grocery stores like Trader Joe's, and home gardens provide me hope for access to great ingredients when I return.  If you can't tell, I'm really, really going to miss the food here!

I Heart Pasta

Pasta.
Just the word evokes comfort.  It's quintessentially Italian.  "Pasta" translates literally as "paste"- named for the starting composition in the making process.  Easy, healthy, and economical also come to mind.  How could you NOT love the stuff?

My pasta-making project led me to do some research on this food art and I've decided to share the fun and quirky sites I found.  I enjoyed making it by hand, but will also enjoy trying out a pasta attachment for a certain Artisan stand mixer waiting for me back home. :)

Joy the Baker Pasta Inspiration
Pasta 101: A Video Demonstration (with strange choir background music)
A to Z Pasta Guide
Pasta Guide by Shape
National Pasta Association

And now, just to illustrate how crazy I am for the stuff, I leave you with an inventory of my pantry...seven different types...

1. Cellentani (hollow spirals with ridges)
2. Farfalle (bow tie)
3. Lasagna
4. Mini Pipe Rigate (mini elbows with ridges)
5. Pennette Rigate (small penne with ridges)
6. Spaghetti
7. Tempestine (small round balls, similar to couscous)

Homemade Handmade Gnocchi

I hadn't heard of gnocchi until I came to Italy.  As soon as I tried these little pillow-shaped pasta, I was smitten.  They are actually made from potatoes rather than flour and resemble dumplings in taste and texture.  They go well with tomato sauces but I prefer them with cheesy ones.  I've had them in restaurants and I found fresh ones at the grocery store.  I then came across a recipe that seemed do-able and soon discovered a new favorite comfort food that I can easily make myself.  You should give it a shot too... you will certainly be surprised.

A visual demonstration...of Giada's gnocchi recipe from Everyday Pasta.

Start with two whole baking potatoes. 

(Giada suggests russets.  I used ones specifically identified for making gnocchi.)

Pierce them all over using a fork.

  

Roast them in the oven at 375 degrees F for 50 minutes.

or

Microwave on High, turning once, for 12 minutes.

Either way, cook until tender.

Cut potatoes in half and scoop insides into a large bowl.

Use a fork to mash the potatoes VERY WELL.

(This step is crucial for a smooth texture and to avoid lumps in the finished gnocchi)

Stir in one egg, lightly beaten.  Add one teaspoon salt and 1/2 teaspoon black pepper.

Sift in 3/4 cup all-purpose flour.

Stir until blended.

(I used my hands to make this lovely potato dough ball)

Scoop out a small amount of the dough

Roll into a small ball.

Then, roll into a rope.

(Reminds me of making "snakes" as a child with Playdough.)

Cut the "snake" into 1-inch pieces.

Roll over the tines of a fork to make ridges.

Place on a baking sheet until ready to cook.

(I tossed my gnocchi pieces with flour to prevent them from sticking to each other or to my pan as I made the rest of the batch.)

Bring a pot of water to boil.  Salt the water. 

Carefully place half of the gnocchi in the pot.

Cook until the gnocchi float, about 3 minutes.

Scoop the gnocchi out with a slotted spoon and reserve in a colander.

For the sauce...

Melt butter in skillet with 1/2 tablespoon dried thyme or 1 tablespoon of fresh over medium heat until the butter's melted, about 2 minutes.

(Original recipe calls for 3/4 cup or 1 1/2 sticks!  I used a couple of tablespoons)

Transfer gnocchi to skillet.

Toss to coat.

 

Top with freshly grated Parmigiano Reggiano or Pecorino Romano cheese.

 

 

 

Mangia!

Homemade Handmade Pasta

Another cooking challenge that I'm able to check off the list...homemade handmade pasta.  Now, I'm not talking about using a stand mixer with a pasta attachment.  I, or should I say "we", used our hands, a rolling pin, and old-fashioned elbow grease to crank out this pasta.   

First, I must pause and dish out some credit.  I am a regular follower of the lovely blog site called Joy the Baker.  Not only does she post witty dessert recipes, occasionally she offers insight to her other kitchen adventures such as pumpkin and butternut squash soup and homemade handmade pasta.  Her pasta post inspired me to do what I've been longing to do since I came to Italy- make pasta in my kitchen by hand.

We kneaded.

We rolled.

We cut.

We filled.

I used a ricotta-prosciutto-spinach mixture and topped it with a butter-oregano sauce... Giada's creation.

The result?  Deliciously fresh and chewy pasta. No preservatives. 

Nothing but goodness!

Foto Solo: Cena di Natale 2009

What's for Lunch?

Salad! It's my go-to for a quick and healthy lunch. No recipe here. I just start with a base of greens, and then add whatever cheese, nuts, fruit, and veggies that I think go well together and/or look fresh at the market. Fruit in a salad seemed strange to me at first. My wonderful friend Jenny convinced me otherwise. Just try it once and I think you'll be hooked. Dried fruit such as cherries or cranberries are also tasty. And, I toast the nuts to bring out their flavor and to add richness to the overall taste.


For the dressing, I keep it super simple. Olive oil and balsamic vinegar go well with every combination. If balsamic vinegar is too strong, try a white vinegar. In the summer, I like olive oil and lemon. I’ve been known to mix it up every now and then with a Dijon mustard lemon one. Here are the fall combos that I’ve been creating lately.


Salad #1:
Mixed greens
Apples
Parmigiano Reggiano
Toasted pine nuts







Salad #2:
Mixed greens
Radicchio
Pears
Feta cheese
Toasted walnuts

Salad #3
Mixed greens

Pears

Grana Padano cheese

Toasted pine nuts

And as a side to round out the meal- fresh focaccia bread I bought in the am from my neighborhood bakery.

Buon Pranzo!

What's for Dinner?

The other night we had carbonara. That’s right, more pasta. We eat tons! Carbonara is a common weeknight meal for many Italians and I've read that the dish originated in Rome. It’s fast, easy, and super tasty. While it's not the healthiest... sometimes you just need to indulge... I like Giada De Laurentiis’s version and it’s another one from Everyday Pasta. Traditionally, it’s made without cream, though this recipe includes it. The secret ingredient is……well I won’t spoil the surprise for you. Michael calls it the Italian version of “breakfast for dinner”. He’s right – bacon and eggs.

Cinnamon Pancetta Carbonara

Serves 6

Ingredients:

• 6 ounces pancetta (about 6 slices), chopped
• 2 ounces of bacon (2 to 3 slices, chopped) (I only used pancetta)
• 1/4 teaspoon ground cinnamon
• 2 cups heavy cream
• 1 ½ cups freshly grated Parmesan cheese
• 6 large egg yolks
• 18 ounces fresh fettuccine (I sometimes use tagliatelle)
• 1/2 teaspoon salt (I leave out the salt. The pancetta has plenty.)
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons chopped fresh chives (I didn't use these because I can't find chives in Italy...)
  

1. Cook the pancetta and bacon in a large, heavy skillet over medium-high heat until almost crisp, about 5 minutes.
2. Sprinkle with the cinnamon and sauté until the meat is crisp and golden, about 2 minutes longer.
3. Turn the heat to low.
4. In a small bowl, whisk together the cream, cheese, and egg yolks.

5. Add the cream mixture to the pan with the pancetta and cook at a very low simmer, stirring often.

6. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is just tender but still firm to the bite, stirring occasionally.
7. Drain the pasta and add it to the cream mixture with the salt and pepper. Continue cooking over very low heat until the sauce coats the pasta thickly, about 3 minutes. (Do no boil.)
8. Transfer the pasta to a large, wide serving bowl. Sprinkle with the chives and more cheese.

What's for Dinner?

Baked tortellini is one of Michael’s many favorites. This recipe is from Everyday Pasta by Giada De Laurentiis, a birthday gift from my dear friend Eddie. It’s actually really easy once you have made your tomato sauce. I follow Giada’s basic marinara recipe and usually make a large amount, so it’s ready for the next time. There's also mascarpone cheese left over and I use it to make tiramisu.

Cheesy Baked Tortellini

Serves 4

Ingredients:

• Olive oil
• 2 cups marinara sauce (store-bought or homemade; see below)
• 1/3 cup mascarpone cheese
• 1/4 cup chopped fresh flat-leaf parsley (I used 1/8 cup dried parsley)
• 2 teaspoons chopped fresh thyme (I used 1 teaspoon of dried thyme)
• 1 pound purchased cheese tortellini (I used tortellini with prosciutto)
• 2 ounces thinly sliced smoked mozzarella
• 1/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 350°F. Lightly oil an 8x8x2-inch baking dish or 4 individual gratin dishes.
2. Whisk the marinara sauce, mascarpone cheese, parsley, and thyme in a large bowl to blend.
3. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes.
4. Drain and add the tortellini to the sauce and toss to coat.
5. Transfer the tortellini mixture to the prepared baking dish or dishes.
6. Top with the smoked mozzarella cheese and Parmesan cheese.
7. Cover the dish or dishes with foil and bake for 20 minutes, then remove the foil and bake uncovered until the sauce bubbles and the cheeses on top melt, about 10 minutes.

Giada's Basic Marinara Sauce

Makes about 2 quarts

Ingredients:

• 1/2 cup EVOO
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 2 (28-ounce) cans crushed tomatoes
• 2 dried bay leaves

1. In a large pot, heat the oil over medium-high heat.
2. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
3. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper.
4. Sauté until all the vegetables are soft, about 10 minutes.
5. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour
6. Remove and discard the bay leaves.
7. Season the sauce with more salt and pepper to taste.

What's for Dinner?

Minestrone soup...

This one is full of both veggies and flavor. The beans make this vegetarian meal extra filling. My favorite thing about making soup is that I do all the work once. I get at least two, sometimes three meals. The best part of this soup is the parmigiano cheese topping. Make sure you have good bread for "mopping". I've read that Italians consider bread their fourth utensil.

This one is also from Rachael Ray’s Big Orange Book.

Serves 6

Ingredients:

• 2 tablespoons EVOO, plus some for drizzling at the table


• 1 onion, 3/4 chopped, 1/4 finely chopped


• 4 garlic cloves


• 2 carrots, shredded


• 4 celery stalks from the heart, chopped


• 1 bay leaf
  
• 1/2 teaspoon crushed red pepper


• 1 teaspoon dried marjoram or oregano


• Salt and pepper (I actually did not use any salt)


• 1 (15-ounce) can red kidney beans, drained


• 1 (15-ounce) can cannellini beans, drained


• 1 (15-ounce) can chickpeas, drained



• 2 to 3 sprigs to fresh rosemary, leaves stripped and finely chopped


• 1/4 cup tomato paste


• 1/2 cup dry white wine


• 4 cups vegetable stock


• 1 bunch of kale or chard, thick vein removed and leaves coarsely chopped (I used spinach)


• 1/2 pound whole wheat elbow pasta (I used regular pasta shells)


• Grated Parmigiano-Reggiano, for topping


• 1 loaf of crusty bread
  

1. Heat a soup pot over medium heat with 2 tablespoons of the EVOO.


2. Add the chopped onion to the hot oil but reserve the finely chopped 1/4 onion.


3. Add the garlic to the onions along with the carrots, celery, and bay leaf.




4. Season with the red pepper flakes, marjoram, and salt and pepper. (I left the salt out.)


5. Saute to soften the vegetables, 8 to 10 minutes.


6. Add the beans.


7. Season with salt and pepper and the rosemary. (I left the salt out.)


8. Stir in the tomato paste and cook for 2 minutes, or until the paste smells sweet.


9. Stir in the wine, cook for 1 minute, then stir in the stock and 2 cups of water.


10. Wilt in the greens and bring the soup to a boil.


11. Add the pasta and cook to al dente, about 8 minutes.


12. Adjust the seasonings.


13. Serve bowlfuls of the soup topped with a drizzle of EVOO, a sprinkle of finely chopped raw onion, and Parmigiano. Use bread for mopping up your bowl.