Oatmeal Cookies with Two Chocolates, Dried Cherries, and Almonds

Cherry Choc Chip 1

Despite today’s post and a few more on the schedule, I am no baker. I do not bake. It is a classic catch-22. I don’t bake because I make mistakes and I make mistakes because I don’t bake. My experience with today’s recipe is a perfect example.

Although I’ve prepared these cookies a number of times, I’ve made more than my fair share of mistakes. Some weren’t so bad, like grabbing dark brown sugar instead of light or forgetting to add the salt. I wasn’t always so lucky, however, like the time I forgot the baking soda. Those little nuggets were tasty but hardly the cookies I had envisioned. Perhaps the worst, though, was the time I forgot to add the flour. Who forgets flour? You wouldn’t but I sure did. You can rest assured, knowing that I’ll never do that again. Even so, there has to be a better way to learn something without nearly ruining 2 baking sheets.

My lack of baking prowess — a.k.a common sense — aside, these are great cookies that freeze well. That’s important for me because if I don’t stash cookies in my basement freezer as soon as they’ve cooled, they’ll be gone within a day. I’ve absolutely no will power when it comes to freshly baked anything. (Yet another reason I so rarely bake.)

This recipe can easily be modified to suit your own kitchen and preferences. I’ve made these cookies using my food processor, as the original recipe directs, but I’ve also prepared them with my stand mixer. I’ve used dried cranberries instead of the cherries, and omitted the white chocolate altogether, doubling the amount of dark chocolate in its place. And if you like almond flavoring, try using almond extract instead of vanilla. In short, feel free to make whatever substitutions you like, just don’t forget the flour!

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Announcing …

It’s time once again for the Honey Man to open shop in Michigan’s Thumb. This means I’ll be closing the Kitchens so that I can make the yearly honey run. Normally, I’d reopen the Kitchens in 2 weeks but not this year. You see, honey won’t be the only precious cargo that I’ll be bringing back to Chicago. I’m very happy to say that I’ll be playing host to a most special Guest and the Kitchens will be closed for the entire visit, known affectionately in these parts as “The Visitation.” Rest assured, the Kitchens will reopen once I’ve returned my Guest to her Michigan home.

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Cherry Choc Chip 3*     *     *

Oatmeal Cookies with Two Chocolates and Dried Cherries Recipe

Ingredients

  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup light brown sugar, packed
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1 cup old-fashioned oats
  • 3/4 cup AP flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup dried cherries
  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup white chocolate chips
  • 1/4 cup slivered almonds. toasted

Directions

  1. Pre-heat oven to 375˚ F (190˚ C). Place 2 oven racks on the top and bottom thirds of the oven.
  2. Cream together the butter, 2 sugars, and vanilla in a food processor
  3. To the processor bowl, egg, baking soda, and salt. Process until combined.
  4. Add the flour and again process till combined.
  5. Add the oats and pulse a few times. The object is to mix without pulverizing the oats. Empty the contents of the processor bowl into a large mixing bowl.
  6. Add the almonds, cherries, and both chocolates to the mixing bowl and use a spoon to mix the contents.
  7. Use a large ice cream scoop or tablespoon to create evenly sized cookies. Place scoops of dough on 2 large, parchment-covered baking sheets, about 2 inches apart.
  8. Bake for 6 minutes before turning and switching racks. Bake for another 6 or 7 minutes. Cookies should be lightly browned.
  9. Remove from oven and place cookies on a rack to cool.
  10. Store in an airtight container.

Adapted from a recipe on Epicurious

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Cherry Choc Chip 2*     *     *

Notes

Like the fried chicken of 2 weeks ago, these cookies are good for long car rides. Very good.

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The Colosseum and Forum of Rome

Just down the street from our flat was the Colosseum, one of the World’s few arena’s older than Wrigley Field. It is usually one of the first and last sights I see when I’m in Rome. As I’ve told my friends — ad nauseam, I’m sure — I’m a tactile person and only when I touch the Colosseum do I truly feel that I am in Rome.

(Click to enlarge any/all photos)

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Right outside of the stadium lie the ruins of Ludus Magnus, the best of the gladiator schools. Tunnels once connected it to the “basement” of the Colosseum, which housed everything from wild animals and gladiators to their unfortunate victims. The amphitheater itself is huge with seating estimates that surpass 45,000 people. Yet, it could be vacated in as few as 5 minutes in an emergency. Located around the arena are thick cement posts, of a sort. These were used to support a retractable roof that provided shade from the hot Roman sun, while the arena floor could be flooded to permit mock naval battles to be performed. When not flooded, the stadium floor featured numerous trap doors, allowing for the “introduction” of fierce animals into the arena. Like so much of Rome, history comes alive as you walk around the Colosseum.

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Inside the Colosseum    *     *     *

The heart of the ancient city, the Forum, was where Romans came to conduct business, shop, talk politics, and worship. On one side lay the Colosseum, easily the largest amphitheater of its time. On another, atop Palatine Hill, is where the emperors lived, as well as the Republic’s wealthiest citizens. Being slightly elevated, it was believed to be a bit cooler than the surrounding area and it gave the inhabitants the opportunity to literally look down upon the masses milling about the Forum. Following the main path through the Forum, the Via Sacra, you’ll pass the ruins of numerous temples, basilicas, and the Curia, where the Roman Senate met and where Julius Cæsar was assassinated. Speaking of which, you’ll also come across the altar used for Cæsar’s cremation. (The first time I visited the Forum was on March 17th quite a few years ago and red roses were strewn about the altar.)

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If you are at all interested in the Roman Empire and find yourself in Rome, you really must see the Colosseum and Forum. Words and photos cannot describe the sensation of walking along the Via Sacra, tracing the steps of people like Julius Cæsar, Tiberius, Augustus, and every Emperor that was to follow them, not to mention countless notables of the ancient civilization. It was, for me, the perfect way to end my holiday and this series.

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It’s déjà vu all over again …

Aglio e OlioToday’s blast form the past isn’t at all a seasonal dish, at its core, but you could make it one, if you wanted.  Aglio e Olio is so simple to prepare that it is a “late home from work” dish; a “we spent the night out with friends and need something quick to eat” dish; and/or a “my cupboard is bare and I’m hungry” dish. Aglio e Oilo can be all these things and so much more. You can learn all about it by clicking HERE.

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Coming soon to a monitor near you …

Roast Duck Ravioli PreviewRoast Duck Ravioli

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Roast Duck and a Sordid Act Revealed

Anatra Arrosto

As much as I’ve grown to love duck in my adult life, it certainly wasn’t a part of our diet when I was young. In fact, the only memory I have of duck being served took place 40 to 45 years ago and isn’t so much about the duck but the surrounding circumstances. I’m afraid Zia is not who you think she is.

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Roast Duck *     *     *

When I was very young, frozen foods were just becoming widely available. By the time I was in high school, my Parents had bought a rather large chest freezer, placed it in the basement of the old two-flat, and both families took advantage. After all, it was far larger and the temperature much more consistent than Grandpa’s window box that he would install every Winter. Not only that, but having a freezer meant that Mom and Zia no longer had to rise before dawn on the holidays to make ravioli for the big dinner. Holidays would never be the same for the two Sisters.

By the time the freezer was being filled, my siblings and I were older and occasionally there’d be a night when none of the 3 of us were home for dinner. With Dad working at the restaurant, that meant that Mom ate alone. On one such night, Zia invited Mom to join them for dinner. She had roasted a duck! Mom gratefully accepted and everyone seated at the table commented how delicious the duck was. At some point, Mom asked her Sister what possessed her to roast a duck in mid-week. Was she celebrating something? No, Zia had been looking in the freezer that morning for dinner ideas, saw the duck, and decided to roast it. That’s when Mom realized that Zia, that dear sweet woman you’ve all grown to love, was a duck thief. She had stolen Mom’s duck!!!

Now, we have kept her criminal past secret, within the family, but it’s time to air the Bartolini dirty linen. Besides, as far as crimes go, this one was victimless — save for the duck — and to her credit, Zia did share her ill-gotten gains with the duck’s true owner. Mustn’t forget, too, that by all accounts, it was delicious. That’s important because, to my knowledge, it was the last time that duck was served at the two-flat. Mention roast duck today and, with a smile, Zia will recount the story of the day she became a duck thief.

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I truly enjoy cooking these dishes with Zia. This one really hasn’t been prepared in over 40 years and, even then, it was a rarity. As such, it would be so unfair of me to expect her to remember the recipe, especially since I cannot remember what I was doing 40 minutes ago, let alone 40 years. So, we collaborate and, while doing so, she tells me tales from back in the day, like how she became a thief. It’s a fun afternoon followed by a great dinner. You just can’t top that.

I think you’ll find that there’s nothing complicated about this recipe and, if you’ve been around here for a while, the herbs we used should come as no surprise. As I’ve said before, neither Mom nor Zia used many herbs and spices in their cooking. What few they did have were usually reserved for baking. You will, also, note that there was no sauce/gravy to accompany our duck. This was how my family served it. The duck was plenty moist and very flavorful, so, we went with tradition — and I spirited away the duck fat to play with at some later date.

Speaking of later, this duck will be resurrected in future posts. Stay tuned …

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Roast Duck 5

Let the roasting begin!

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Roast Duck Recipe

Ingredients

  • 1 duck, approx 6 lbs, rinsed and dried, neck and giblets removed
  • Fresh thyme, rosemary, and sage leaves, chopped, 3 tbsp total
  • A few sprigs of thyme and rosemary, with a few whole sage leaves
  • 1/2 onion, cut into 4ths
  • 1/2 lemon, cut into 4ths
  • 4 garlic cloves, smashed
  • 1/2 lemon zest, garnish
  • Salt & pepper
  • Olive oil

Directions

  1. Pre-heat oven to 350˚ F (175˚ C)
  2. Season duck’s cavities with salt and pepper.
  3. Place one garlic clove in the neck cavity and the remaining garlic, onion, and lemon into the abdominal cavity, along with the sage leaves and sprigs of rosemary and thyme. Use kitchen twine to tie the legs. Fold the wing tips under the duck’s back.
  4. Use a skewer or similarity pointed object to pierce the duck breasts a repeatedly. (See Notes) Coat lightly with olive oil and lightly season the breast side of the duck with salt and pepper.
  5. Place the duck on the roasting rack, breast side down.
  6. Coat lightly with olive oil and liberally season the back with salt, pepper, and 1/3 of the chopped herbs.
  7. Place in the pre-heated oven for 30 minutes. Remove from oven, turn duck so it is now breast-side up, season with remaining herbs, and return to oven.
  8. Bake for 90 minutes, basting every 30 minutes.
  9. After final basting, raise oven temp to 375˚ F (190˚ C) for another 30 minutes to crisp the skin.
  10. Let rest for 20 minutes before carving.

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Roast Duck 2*     *     *

Notes

Piercing the duck breasts will allow more fat to drain during initial phase of roasting.

Generally speaking, roast the duck for 25 minutes per pound at 350 F (180 C).

We roasted potatoes along with our duck. When the duck was removed to be flipped over, we reserved a couple tbsp of duck fat and a little of the chopped herbs. Once the potatoes were washed and dried, we seasoned them with the reserved herbs, salt & pepper, and duck fat. At the 2nd basting, with another hour of roasting yet to go, place the now seasoned potatoes on the roasting rack. Baste them along with the duck and roast until the duck has finished cooking.

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Terrace View

“I just adore a terrace view … “

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Che Bella Roma!

My Italian holiday came to an end in the Eternal City, Rome. There is, quite literally, no place like it on earth. Where most cities exalt their histories, Rome’s past is there, right before your eyes. The Colosseum, Pantheon, Palatine Hill, the Forum, the list goes on and on. If you’ve any interest at all in the Roman Empire, Rome must have a place on your bucket list.

But what if you couldn’t care less about the ancient Romans? Perhaps fine art is more your thing. Then head to Vatican City and get in line to see the Papal art galleries. Words cannot describe the sheer size of the collections. Following the marked route, you’ll pass through gallery after gallery of works painted by the World’s masters. Be sure to look up occasionally as you walk, for the ceilings along the route are incredibly beautiful.  You’ll probably peer into galleries featuring statuary from early Greek and Roman times, as you pass on your way to the Sistine Chapel. With walls painted by some of the Renaissance’s finest artists, Michelangelo created the fresco that adorns its ceiling and front wall. The ceiling depicts various scenes form the Book of Genesis, as well as some notable biblical figures, while the Chapel’s front wall contains Michelangelo’s masterwork, The Last Judgment. Guaranteed that no matter how much time you set aside to tour the Vatican, you’ll wish you had more.

The Vatican isn’t the only place where you can find art. Head to the Church of St. Peter in Chains, San Pietro in Vincoli, where you’ll find Michelangelo’s marble sculpture, Moses. Of course, you could go to the Church of Saint Mary of the People, Santa Maria del Popolo, to see Caravaggio’s Martrydom of St. Peter, as well as his Conversion of St. Paul. Take a moment to view the Chigi Chapel which was created by Raphael and that contains statues sculpted by Bernini. If it’s Caravaggio you want, then you really must walk over to the Church of Saint Louis of the French, San Luigi dei Francesi. Beautiful in it’s own right, to the left of the alter is the Contarelli Chapel containing masterworks by Caravaggio, depicting three events in the life of St. Matthew: The Calling of Saint Matthew; The Inspiration of Saint Matthew, and The Martyrdom of Saint Matthew. Like so much of Rome, this little cappella will leave you breathless.

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(Click to enlarge any/all photos)

  Next, and last, is the heart of ancient Rome, the Forum, and its neighbor, the Colosseum.

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It’s déjà vu all over again …

Zucchini Penne PastaWith our gardens and markets still brimming with zucchini, both yellow and green, today’s look back features a pasta dish that isn’t quite as it appears. Containing zucchini that’s been cleverly chopped to look like penne, this is one way to enjoy pasta with only half — or less — of the carbs. Did I mention how tasty it is?  You can see the recipe by clicking HERE.

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Coming soon to a monitor near you …

Cherry_Choc_Oats_Cookie“C” is for Cookie

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There was Something in the Air … And Fried Chicken was on the Stove Top

Fall's First Colors - Mid-August!!!
Yes, there was something in the air, all right, and I’m not talking about leaves changing color in mid-August. Mid-August!!! You see, I had Max groomed the afternoon before we left for Michigan. Lucy would never forgive me if she had to share a car for seven hours with a dog that smelt. Early that evening, I picked up Max at the groomer’s, drove home, and parked my newly repaired car in the garage. Walking through my yard, I stopped to set the timer for the garden sprinkler, meeting Max on the porch no more than three minutes later. It’s amazing how much can happen in three teeny, tiny minutes, especially when skunks are involved.

Those whose dogs have encountered skunks will tell you that their attacks come in three forms. The first — and most foul — is the “direct hit”, where the dog gets sprayed with everything the skunk can throw at it. I had a Cairn Terrier that chased a skunk into a culvert, taking a direct hit to the mouth. His head was soaking wet, as were my shirt and arms after carrying him to a tub for the first of many baths. He was terribly ill for three days and reeked both inside and out, if you catch my drift. The second strike is the “glancing blow”, where just a little of the skunk’s spray hits the dog. Though the dog still smells awful, at least its coat isn’t sopping wet with the stuff, contaminating everything the dog rubs up against. The third — and preferred — encounter is best described as “collateral damage”. It’s when a dog comes in contact with an area that was very recently sprayed. Lucky for Lucy, Max was a victim of collateral damage, apparently having stuck his nose where it didn’t belong. His muzzle carried only faint traces of skunk and, from past experience, only if his snout were to get wet would the full effect of the skunking become noticeable. What, me worry? Like Max was somehow going to get his muzzle wet …

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(Click to enlarge any/all photos)

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Max’s muzzle finally dried out while in the car during our return to Chicago. Lucy was — and is — so not happy.

 My “fuming” dog and angry bird aside, I had a wonderful visit back home. Zia’s Eldest Son and my Nephew arrived on their Harleys and spent the weekend with us, making Max one very happy dog. He adores my Cousin and won’t leave his side whenever he comes to visit his Mom. He takes Max on “nature walks” that can last hours, covering terrain that I can no longer walk — at least that’s what I’ve always thought. Max is not one to talk but, this time, my Nephew, also, walked the walk and, when they returned, he talked about the walk. It’s safe to say that this is one walk unlike any I’ve experienced and if duty calls, Max is ready to serve in the Canine Corps of the Navy Seals.

With Max away for hours at a time, Zia and I had our own little vacation. I’d brought my chitarra and we made a few pounds of pasta together. In fact, I made sure that her pasta board was covered with pasta when I left for home. I, also, made gelato — over 2 gallons — for Zia and her friends. One night, I cooked us a Moroccan-inspired chicken dish and, on another, we conspired to roast a goat shoulder. That recipe will be featured in a future post, as well as on my own table. We really did enjoy it.

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Rising Lake Levels

Adding another 6 inches of water since June, Lake Huron’s water level is about 14 inches higher than last year.

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All facts considered, it was a great visit that ended too quickly. The weather was warm though not as warm as it should have been, a complaint heard throughout the Mid-West this year, I’m afraid. Heavy rains, too, caused flooding throughout much of South-Eastern Michigan and Lake Huron’s water level continued to rise. It hasn’t been this high in at least 15 years. For me, though, seeing leaves already turning color was a bit of a shock and I couldn’t help  but wonder what sort of Winter lies ahead. Best get the snowblower tuned up.

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You might recall that I had scheduled our recipe for roast duck for today’s post. That was before I returned home to find that the WordPress gods were angry and once again had me in their cross-hairs. Just as was the case when I was in Italy, I no longer receive notifications of most of your posts and, again, they’re to be found in my SPAM folder — all 800+ of them. As a result, I’ve had no time to finish up the roast duck post but will have it done for next week. I guess the WP gods don’t like me being away which is most unfortunate, for I’ll be leaving again in a few weeks. The Honey Man will soon be open for business and Zia and I will be there to get our share.

As for today/s Fried Chicken recipe, I cannot think of a better recipe to post. This weekend, we in the States will be celebrating a three day weekend for the Labor Day Holiday and what picnic or yard party is complete without a platter of fried chicken? For me, the colder the chicken the better. Make it as much as a few days in advance and stick in the fridge until party time.

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BACON!!!*     *     *

No, the above pic is correct. That’s a photo of bacon frying to start a post about fried chicken. There’s really nothing so shocking about that but my using lard with the bacon fat to fry chicken may raise a few eyebrows.

Mid-Winter, I learned of a CSA (Community Supported Agriculture) that serves my area of Chicago. Granted, much of their Winter offerings were “imports” — there’s nothing growing in these parts — but all were organic and the quality was very good. It was nice, too, not having to hunt for Meyer lemons, kumquats, Mandarin oranges, and, later, ramps. Then, one day while browsing the website, I saw that they had fresh, organic lard. My search had ended.

You see, I’ve been looking for fresh lard for some time now. Let’s be clear. I’m not talking about the stuff you might see on your grocer’s shelf. That stuff is hydrogenated so that it will “keep” and should be avoided. Fresh lard, though not perfect, is a far healthier choice. Speaking of healthier choices, the bacon used is low-sodium and uncured, with no nitrites and nitrates used in its processing. As is the case with any fried foods, though, moderation is the key. In the past three years, I’ve fried chicken twice. Now, I’d like for you to believe that it’s because I’m so health conscious but the reality is that I hate having to deal with a pot of used grease. Shallow frying, as I did here, minimizes the amount of grease used but its disposal is still a problem. So, when I do fry chicken, I fry quite a bit, freezing future dinners in the process. And a couple pieces of fried chicken is a nice treat to enjoy during a seven hour drive. Place the frozen pieces in the car when you leave home and, by the time you’re hungry, it will be thawed but still cold — just how I like it.

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Fried Chicken 1

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Fried Chicken Recipe

 Ingredients

  • chicken pieces with skin and bones — I used legs and thighs
  • 1 quart (950 ml) buttermilk
  • 2 tbsp Sriracha hot sauce – optional
  • 4 rashes/slices bacon
  • 1 lb (2 cups or 455 g) lard 
  • 1 cup all-purpose (AP) flour
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp marjoram
  • 1/8 tsp cinnamon

Directions

  1. Place chicken pieces in a large bowl, non-reactive pot, or plastic bag. Combine buttermilk with Sriracha, if using, and pour over the chicken pieces. Cover/seal the chicken and refrigerate for 8 hours or overnight.
  2. In a large, seal-able plastic bag, combine flour, salt, pepper, paprika, onion powder, garlic powder, marjoram, and cinnamon. Mix until well blended.
  3. In a large (cast iron) frying pan over medium heat, cook the bacon until crisp. Remove bacon and reserve for another use.Fresh Lard
  4. Place the lard into the pan with bacon grease, raise the heat to medium, and melt the lard. Do not allow the pan to be filled more than halfway with grease. (See Notes)
  5. Meanwhile, drain the chicken, raise the heat to med-high, and when the grease reaches a temperature of 350˚ F (177˚ C) (see Notes), place 5 or 6 pieces into the bag with the flour. Seal the bag and shake to evenly coat the chicken pieces.
  6. Shake off the excess flour and place each piece individually into the hot grease, skin-side up. Watch out for splatters and do not over-crowd. Fry for 7 minutes.
  7. Turn each piece over, lower the heat to low, cover the pan, and fry for 12 minutes.
  8. Uncover, turn each piece over, raise heat to med, and fry for another 5 to 7 minutes. Chicken is fully cooked when it reaches a temperature of 165 F (75 C). (See Notes)
  9. Place cooked chicken on a rack over a baking sheet, season with salt, and place in a pre-heated, 200˚ F (95˚ C) to keep warm while the remaining chicken is fried.
  10. Serve immediately.

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Fried Chicken 2*     *     *

Notes

No matter what type pan you use to fry, never fill it more than halfway with grease. Higher than halfway and you’ll run the risk of the grease bubbling over once the food has been added. Serious burns and/or fire may result.

I like to fry chicken in oil at a temperature between 350˚˚ to 355˚ F (177˚ to 180˚ C). If the oil’s temperature is a little higher at the start, that’s fine. Adding the chicken to the pan will drop the temperature down to what I consider to be acceptable levels.

A chicken’s dark meat takes more time to fry than does the white meat. Here I cooked only dark meat. When frying both white and dark meat, start the dark meat pieces a couple minutes before adding the white meat pieces. When frying a large amount of chicken, I’ll fry a batch of only dark meat and another of white.

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Now, about that reserved bacon …

BLTA bacon, lettuce, & tomato sandwich for lunch the next day.

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It’s déjà vu all over again …

Zia's Corn RelishIn this part of the country, it’s corn season and our groceries and farmers markets have bins of sweet corn for sale. Fresh corn is one of Summer’s great gifts and I take full advantage. Unfortunately, like all of Summer’s bounty, its season is far too short, leaving us corn lovers seeking the prized kernels in our grocer’s frozen foods aisle. Today’s look back is one way to enjoy Summer corn in mid-Winter without having to defrost it first. Zia has made this corn relish for years and it’s a family favorite. You can learn her recipe by clicking HERE.

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Coming soon to a monitor near you …

Roast Duck Preview

The Once-Postponed Roast Duck

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Pistachio Gelato

Gelato di Pistacchio

Pistachio Gelato 3Those of you that have followed this blog for a while will know that August means 2 things around here. First, it’s a birthday month for quite a few Bartolini (Mom would have been 90 on the 15th), as well as for many of the tasters and friends of the Kitchens.  Second, I normally schedule a visit with Zia sometime during the month but more about that later.

Mom really enjoyed ice cream and so, every August, I post at least one recipe in her honor and that of the rest of the August babies. Now, with so many memories of strolling about Florence, gelato in-hand, still-fresh in my mind, I decided that this month’s frozen treat would be a gelato, and, since Mom loved pistachio ice cream, deciding to make pistachio gelato was a no-brainer. Once I’d settled on the flavor, I knew exactly where to go for the recipe.

Last year, while in the middle of my moratorium on buying cookbooks, a blogging friend posted an ice cream recipe and referred me to a great book, Linda Tubby’s “Ices Italia.” I love this book but there is a problem. Although I remembered the book through the remainder of the moratorium, I’d completely forgotten the person who recommended it to me. Please identify yourself so that I might credit — and thank you — for leading me to the book and today’s recipe. The book is fantastic and the recipe a keeper, as you’ll soon see.

ETA: Since this recipe was posted, my friend and long-time supporter of this blog, Elaine, Le Petit Potager, has reminded me that it was she who introduced me to “Ices Italai”. We pistachio gelato lovers all thank you.

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As for my visit with Zia, I had intended to leave in the next day or two but my car had other plans. I will not bore you with the details but suffice it to say that my departure has been postponed until some time next week. The kitchens will be closed for the duration, reopening on Wednesday, August 27th.

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Pistachio Nuts

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Pistachio Gelato Recipe

Ingredients

  • 1 heaping cup (160 g) pistachios, unsalted, roasted, skins removed  (see Notes)
  • 3/4 cup castor sugar (see Notes)
  • 1.5 cups (350 ml) whole, full-fat milk
  • 1.25 cups (300 ml) heavy cream
  • 1/2 tsp vanilla
  • pinch of salt
  • additional pistachios, crushed, for garnish — optional

Directions

  1. Place shelled, roasted pistachios into a large food processor and grind until sand-like.
  2. Add sugar and continue to grind until very fine.
  3. Place milk and heavy cream into a medium saucepan and heat slowly until just before boiling. Small bubbles will appear where the dairy meets the pan’s side.
  4. Add some of the hot milk to the ground nuts and process until smooth.
  5. Continue to gradually add hot milk to the bowl, processing after each addition, until no more milk remains (see Notes).
  6. Add vanilla and salt, process to combine, and then add mixture to a large bowl
  7. Refrigerate until chilled, at least 4 hours.
  8. Follow the manufacturer’s instructions for preparing ice cream.
  9. Place gelato in a freezer-proof container and store in the freezer. Ms. Tubby recommends waiting for 3 hours before serving.
  10. Garnish servings with optional crushed pistachios.

Recipe may be found in Linda Tubby’s excellent book “Ices Italia“.

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Pistachio Gelato 1*     *     *

Notes

According to Ms. Tubby, unlike ice cream, gelato isn’t meant to be served when frozen solid. Once frozen, place the opened container in your fridge for about 30 minutes before serving. This will result in a gelato just like those served in your favorite gelateria.

I was unable to find raw pistachio nuts and had to resort to using those that were already roasted. I found that a 12 oz (340 g) bag provided me with a little more than I needed for the recipe, once I shelled them and rubbed off the skins. I used the excess for garnish.

For this recipe, you want to use a finer sugar so that your gelato isn’t grainy, as may be the case if regular, white sugar is used. Castor sugar is that finer sugar but there’s no need to buy it if you haven’t any. Just place white sugar in your food processor and grind it until it is fine, like castor.

This recipe will produce a very smooth gelato. If you prefer a little more texture, just process the nut and sugar mixture for less time (Step 1) and/or add all the heated dairy to the processor bowl at once and process only until the mixture is combined.

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Variations

Raspberries*     *     *

Raspberries PureedI’ve a friend was recently released from hospital and faces some mighty tough dietary restrictions, while being told that he shouldn’t lose any more weight. Now, in the past, I would have delivered a tray of lasagna and a loaf of garlic bread to my friend, and that would have gone a long way towards at least maintaining his weight. Well, as incredible as it may sound, lasagna and garlic bread are not permitted on his diet. (I told you the restrictions were “mighty tough”.) He can eat ice cream, however, and that’s all I needed to know.

His favorite gelato flavor is raspberry, lampone, so, I took 12 oz (340 g) of raspberries, blitzed them in a food processor until broken down, and then strained the purée through a sieve to remove the seeds. For the dairy portion of the recipe, I reduced the quantity of whole milk to 3/4 cup (175 ml) and increased the amount of heavy cream to 2 cups Raspberry Gelato(475 ml). (There shall be no weight loss on my watch!) With no nuts to grind, I just added the heated dairy mixture to the sugar in the food processor, blitzed it long enough to melt the sugar, and then added the sieved raspberry purée, processing until blended. The mixture was chilled for 4 hours before my ice cream machine took over.

All who have taste it agree: this is one very good gelato.

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Piazza della Signoria, Florence

Like cities and towns throughout Europe, Florence’s cityscape is peppered with public squares, piazze. Some are so small as to be little more than some free space at the intersection of 2 minor streets. Others, Like the Piazza dell Republicca, are relatively vast spaces, lined on all 4 sides with cafes and trattorie. As a tourist, though the prices are high, there’s no better place to people watch than at one of these “ringside” establishments. Of all the piazze in Florence, however, the Piazza della Signoria is the grand dame of them all.

The city’s heart since Roman times, the Piazza serves as Florence’s civic center and political hub. When Zia and I visited Florence 12 years ago, there was a transit strike on the day of our departure from Florence. The Piazza was jammed with people carrying banners, placards, and bull horns. I thought we’d never get through the throng. This visit, things were quite a bit different, though there were more tourists about than I’ve ever seen in Florence. It seemed whenever I stopped to take a photo, suddenly an umbrella, pennant, or hat would appear in front of my lens, as a tour guide gathered his/her charges to explain one of the Piazza’s many features — and there are many features.

When you enter the Piazza, you cannot help but notice the massive structure and tower near a corner. This is the Palazzo della Signoria but is known as the Palazzo Vecchio, Old Palace. As if it’s not impressive enough in its own right, the entrance is flanked with 2 larger-than-life statues. This is the site where Michelangelo’s “David” originally stood and where a replica now stands guard. Joining him is a statue of Hercules. Moving around the Piazza, you’ll see a bronze statue of “Cosmo I” de Medici atop his steed. To Cosmo’s side, you’ll find the bronze and marble fountain of Neptune. (Sorry, I couldn’t get close enough to get a photo worth publishing.)

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To my eye, the most praiseworthy section of the Piazza is the Loggia dei Lanzi, so beautifully designed and constructed that Michelangelo urged the city to repeat the facade on all the Piazza’s buildings. (Be sure to take the link to see the entire structure.) It is home to some stunning pieces of sculpture, though be prepared for some obstructed viewing – and not just because of the crowds. In all the times I’ve been to the Loggia, I’ve yet to enjoy a completely scaffolding-free view. Even so, the Loggia dei Lanza is one site that you must see if you find yourself in Florence. Here is some of the statuary on display there. To begin, there are the Medici Lions on either side of the steps leading into the Loggia – now a restricted area, by the way.

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That concludes our tour of Florence. When I return, we’ll do a little touring in Rome

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It’s déjà vu all over again …

La BombaSince I shared a gelato recipe today, I thought it best to send you back to the Granddaddy of all of my ice cream recipes, the Spumoni Bomba. Yes, it’s spumoni but so much more. You can see step-by-step instructions for making this show stopping dessert simply by clicking HERE.

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Coming not too soon to a monitor near you …

Roast Duck PreviewRoast Duck

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Spaghetti alla Chitarra all’Amatriciana and My (Not So) Authentic Souvenir from Rome

Pasta alla Chitarra 1Now that’s a mouthful, isn’t it? I was talking about the title but the same applies to the dish. It’s one that I was served in Rome and I couldn’t wait to make it at home — but there was a problem. Although I’ve dressed pasta in this way, I didn’t own a chitarra, (guitar). No, I’ve not taken up an instrument during my time off.

A chitarra is a piece of pasta making equipment that pre-dates the pasta machines common today. Abruzzo claims to be the instrument’s point of origin, believing it was developed there in the early 1800’s. A little larger than a shoe box, this chitarra has a number of strings evenly spaced on either side of a (removable) board. Each of the two sides creates a different pasta. Mine, for example, produces spaghetti and linguine. You place a dough strip on top of the strings and use a rolling-pin to score and form the pasta noodles. If they remain attached, a strum or two on the strings will cause them to fall to the board. Neat, huh? Unless, like me, you don’t own one.

When I went to Italy, I had a couple of things in mind to bring back home, one of which was a chitarra. Although I did see a couple in the first days of my trip, they didn’t make the type of pasta I wanted nor did they seem very durable, particularly considering that my “souvenir” would be stuffed into a suitcase. Remember the American Tourister adverts? These chitarre would never have survived the trip home, even though my bag was, coincidentally, an American Tourister. Unfortunately, I never saw a chitarra again — and it’s not for lack of looking. In fact, my last morning in Rome was spent going to housewares shops looking for the pasta maker. I finally gave up and, being near the Trevi Fountain, tossed in a few coins before treating myself to a peach gelato. Shopping is hard work, no matter the locale.

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4 Coins for the Fountain

Didn’t find a chitarra but the morning wasn’t a complete loss. The Trevi Fountain was fed.

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I probably would have let things end there but, as luck would have it, I was served today’s dish in Rome the night before and couldn’t get it out of my mind. The pasta was fantastic and I wanted a chitarra even more. So, when I returned home from Michigan, I went to my favorite online site for pasta equipment and bought myself a chitarra. Made on this side of the Atlantic, it’s a sturdy piece of equipment and, unlike those abroad, it can be sent back to be restrung when needed — for a price, of course. The chitarra was delivered within days and today’s dish is the result of our first duet. (By the way, if anyone asks, I bought my chitarra at a quaint little shop not far from our flat in Rome. Mum’s the word.)

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Click to enlarge

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Though originating in Amatrice in the 18th century, this sugo is based upon one that pre-dates the arrival of tomatoes from America to the Italian peninsula. (That dish, Spaghetti alla Gricia, is another I enjoyed while in Rome and will be sharing the recipe in the weeks to come.) It wasn’t long before the dish traveled to Rome, where it was quickly adopted and has become one of the Eternal City’s “classic” dishes. Today, Amatriciana is often used to dress bucatini, though not exclusively, as proven by my dinner that night. As you’ll soon see, it is one of the easiest tomato-based pasta sauces to prepare.

Sugo all’Amatriciana, in its purest form, consists of 3 ingredients: guanciale, tomatoes, and Pecorino Romano cheese. Depending upon the amount of fat rendered from the guanciale, a little extra virgin olive oil may be required. Add a little salt and pepper and your sugo is ready to go. As you might imagine, there are variations. The pasta I was served contained a hint of garlic and a little heat from red pepper flakes. Onions were not used and, according to my waiter, they rarely, if ever, are. So there you have it. If you’re using homemade pasta, this dinner can be on the table in well under 30 minutes. In fact, it will take longer for the pasta water to boil than for any other part of the dish to be prepared.

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Pasta alla Chitarra 1

This is what I served

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Spaghetti alla Chitarra all’Amatriciana Recipe

Ingredients

  • spaghetti alla chitarra, not quite fully cooked — bucatini may be substituted
  • 1 to 2 tbsp extra virgin olive oil
  • 1 to 4 oz (28 to 112 g) guanciale, cut in lardons — pancetta may be substituted (See Notes)
  • crushed red pepper flakes to taste (optional)
  • 1 clove garlic, crushed (optional)
  • cherry tomatoes, halved – quantity depends upon preference and servings prepared (See Notes)
  • Pecorino Romano cheese
  • salt and pepper

Directions

  1. Cook pasta in a large pot of salted water. (See Notes)
  2. Meanwhile, heat guanciale in a large frying pan over medium heat.
  3. When all the guanciale’s fat is just about rendered, add red pepper flakes and a crushed clove of garlic, if using. Add a little olive oil if the pan is too dry.
  4. When the garlic is golden brown, remove and discard it. By this point, the guanciale should be cooked but not “to a crisp”.
  5. The pasta should be nearing completion. Add the tomatoes to the frying pan. Raise the heat to med-high.
  6. Reserve a cup of the pasta water before draining the pasta.
  7. Add the pasta to the frying pan, stir and cook all the ingredients together until the pasta is cooked al dente. If too dry, add some of the pasta water to compensate.
  8. Turn off the heat, add a handful of grated Pecorino Romano cheese, and mix to combine. Add more pasta water if too dry.
  9. Serve immediately, garnished with more Pecorino Romano cheese and freshly cracked pepper.

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Spaghetti alla Chitarra all'Amatriciana

This is what I was served

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Notes

The most important issue when preparing pasta alla Amatriciana has to do with timing. If using freshly made pasta, as I did, the sugo will need to be almost fully cooked when the pasta is added to the water since the pasta will be ready in 2 to 3 minutes. If using store-bought or dried pasta, follow the package directions and drain the pasta when it is about 2 minutes shy of al dente.

Although guanciale is preferred, not everyone can find this Italian pork product. Pancetta may be substituted, as can non-smoked bacon. As much as I love smoked bacon, its smoky flavor would overpower the rest of this simple dish.

The dish I was served used halved cherry tomatoes. You could easily substitute one or two chopped fresh tomatoes, depending on the portions to be served.

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Bella Firenze

(Click to enlarge any/all photos)

Florence view

The City of Florence, West of the Arno River, as seen from the Piazzale di Michelangelo. On the left is the covered bridge, the Ponte Vecchio; in the center is the tower of the Palazzo Vecchio; further right are 2 domes, the smaller of which is the Basilica di San Lorenzo; and the remaining tower and dome belong to the Basilica di Santa Maria del Fiore, though known the World-over as Il Duomo.

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My favorite city in the World, Florence was the birthplace and heart of the Italian Renaissance, while the city itself is a masterpiece. The basilicas that dot the landscape were each designed by the finest architects of the time. The art collections of the Uffizi Gallery — once the offices of the Medici family — are among the World’s finest, while the Piazza della Signoria is like no other. Walking its streets, you can feel the history and easily imagine you’re in the 15th century, hurrying to meet friends in front of the Baptistery of St. John. You don’t see Florence, you experience it.

I was the first to arrive at our flat, my friends were in transit from Sicily. This flat, too, had a terrace. To the South, we saw Il Duomo; to the North, San Lorenzo. Our days began and ended on that terrace.

Florence Terrace ViewsThat there are so many large cathedrals in the Florence speaks volumes of its stature in Italy and all of Europe in the 15th and 16th centuries. Each, a thing of beauty in its own right, contains priceless works of art, not to mention the tombs of some very famous people. Above them all sits the Basilica di Santa Maria del Fiore, Il Duomo. Its external walls are made of 3 kinds of marble, each a different color — red, green, and white — and positioned in patterns composed of vertical and horizontal lines The cathedral’s magnificent dome was designed by famed architect, Brunelleschi. Just beyond its main entrance lies the Baptistery of St. John, the bronze doors of which, “The Gates of Paradise“, were designed by Ghiberti, The Basilica di San Lorenzo, also, features a dome designedPeek-a-Boo Duomo, at night by Brunelleschi though he died before its completion. This cathedral contains the tombs of members of the powerful Medici family. If it’s tombs you like, then you must visit the Basilica di Santa Croce. Within this beautiful cathedral’s walls you’ll find the tombs of Michelangelo, Galileo, and Machiavelli, to name a few. There are, also, funerary monuments for other famous Florentines, like Fermi and Dante.

Too dark for you? Is “high art” more your style? Then head to the Basilica di San Miniato al Monte. Located atop one of the highest points in Florence, it is perhaps the best example of Romanesque architecture in all of Tuscany. While you’re there, be sure to visit the Piazzale di Michelangelo which offers one of the most beautiful views of the city of Florence. (See photos above and below.)

Don’t feel much like climbing a hill? Then stroll over to the Church of San Marco where you’ll find frescoes by the Renaissance artist, Fra Angelico. The Church, though, is only the starter. For the main course, head next door to the monastery, where Fra Angelico, himself a monk, and his students decorated each monk’s cell with a beautiful fresco upon which he could reflect and meditate. It is an incredible collection of early Renaissance works by a true Master. All that’s left, then, is the dessert. For that, head down the street to the Galerie de l’Académie, where you’ll find Michelangelo’s massive statue, “David”. A more satisfying meal cannot be served and there is still so much more of Florence to savor. Get ready for your first taste.

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Since I’ve spent so much time writing about cathedrals, I thought I’d share some photos of the Basilica of Santa Maria Novella, named “Novella”, New, because it was built upon the site of an earlier Church, Santa Maria delle Vigne. Completed in 1470, it is the first of the city’s great cathedrals to be built. In the center of the Cathedral hangs Giotto’s “Crucifix”, while its walls and side chapels, capelle, are decorated with frescoes created by some of the Renaissance’s most gifted artists. The sanctuary behind the awe-inspiring altar is called the Cappella Tornabuoni. The remarkably well-preserved frescoes decorating its walls were created by Ghirlandaio and his assistants, the most famous of which was a young Michelangelo.

(Though all photos are mine — like you couldn’t tell? –Wikipedia supplied some details and historical data.)

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 In and around Florence

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Florence, East of the Arno River

The City of Florence, East of the Arno River, as seen from the Piazzale di Michelangelo. To the left are remnants of the City’s walls with Galileo’s home just beyond the crest. If you look closely, you can see the dome of the Basilica of Santo Spirito, in the distance just to the left of the Arno River, beyond the Ponte Vecchio.

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There’s more Florence yet to come.

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It’s déjà vu all over again …

Salmon with Dill en PapilloteNever mind our cool weather. It’s grilling season and here’s a way to cook fish on your barbecue without fear of the fillets sticking to the grates. Seasoned and enclosed in aluminum foil, you’d be hard-pressed to find an easier way to prepare fish.  Oh! Did I mention how flavorful it is? Well, you can see three recipes for preparing fish in this way just by clicking HERE.

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Coming soon to a monitor near you …

Pistachio Gelato Pistachio Gelato

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A Souvenir from Florence: Fried Sage

Salvia Fritti

Fried Sage 2I’m usually not one to bring home many souvenirs from my trips abroad. There were exceptions, of course, but these days I’m more prone to bring home recipes or ideas for enhancing my own. Last week’s garganelli post was one such souvenir. This past trip was no exception.

Just like here now, Italy was at the end of the Spring pea season when we arrived. Still, though, I was served a number of dishes in which fresh peas were an ingredient. Whereas I cook peas fully whenever I add them to pasta, these were served relatively al dente. The result was a much fresher tasting pea, giving the pasta that Primavera flavor. Since returning home, I’ve been buying fresh peas every week and doing little more than heating them before serving. Try it next time you make pasta with peas and let me know what you think.

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On our first night together in Florence, we went to a nearby restaurant for dinner. The menu offered an antipasto called “Salvia Fritti”. We knew that it was fried sage but that didn’t seem like anything special. After all, we’ve all used fried sage leaves for a garnish. When asked, the waiter explained that the sage leaves were used to enclose anchovies before being dipped in batter and fried. Get outta here! I immediately placed my order, as did my fellow anchovy lover sitting across from me. His wife chose something else; a decision she would soon regret.

This dish was just incredible. It was so good that the next night, when we discovered our preferred restaurant was unexpectedly closed, we high-tailed it over to the previous night’s restaurant to enjoy another round of fried sage.

Salvia Fritti

The restaurant version

Happy to get a table and eager to taste these delightful treats, we could hardly wait to place 3 orders for Salvia Fritii. That’s when it happened. Our waiter told us that they had just served the last of the tasty delicacies. The 3 of us gasped so loudly that the restaurant’s other diners must have thought we had just received terrible news. Well, in fact we had. To be sure, we enjoyed our dinner but, all the while, we knew that we wouldn’t be served salvia fritti again during our holiday. That’s when I decided to make them at home. So, I asked the waiter how they were made and, this trip, along with a change in my pea cooking ways, I brought home today’s recipe for fried sage.

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This is such an easy recipe that It’s hardly worth its own post and if it weren’t for the photos I’ll be sharing, I would have combined this dish with another. You see, to make this dish, all you need do is place some anchovies between 2 sage leaves and coat them with batter before deep frying until golden brown. The only thing to consider is the thickness of the batter. As you can see in the photo, we were served sage that was coated with a thick batter. My batter, however, was a bit thinner and, therefore, crisper after frying. The choice is yours. If you’re unsure, start with a thicker batter, fry a couple, sample, and then adjust with more sparkling water, if needed. Don’t worry about the sampling. Just like when cooking bacon, sampling is to be expected.

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Fried Sage 1*     *     *

Fried Sage Recipe

Ingredients

  • Large fresh sage leaves
  • anchovies (see Notes)
  • 3/4 cup AP flour
  • 1/4 corn starch (see Notes)
  • 1 tsp salt
  • 1 large egg, slightly beaten
  • sparkling/carbonated water
  • olive oil or a substitute for frying

Directions

  1. Prepare the batter:
    • In a large mixing bowl, whisk together the flour, cornstarch, and salt.
    • Add the egg and then the water, whisking until a smooth batter results.
    • Set aside until needed.
  2. Pre-heat frying oil to 350˚ F (180˚ C).
  3. Pair the sage leaves according to size.
  4. Place anchovy fillet(s) in-between the 2 paired leaves. Use the palm of your hand to press the leaves together.
  5. Dip the sage “packets” into the batter and gently shake off the excess before placing in the hot oil. Repeat for the other packets though be careful not to overcrowd the pan.
  6. Fry until golden brown on both sides, turning each over once in the process.
  7. Remove from hot oil and drain on paper towels. Season lightly with salt. If working in batches, keep warm in a pre-heated 200˚ F (95˚ C) oven.
  8. Serve immediately.

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Salted AnchoviesSalt-packed anchovies, anyone?

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Notes

Anchovies are the biggest concern for this recipe. If you can find fresh, by all means use them. They will give this dish the best flavor possible. If, like me, you cannot find fresh anchovies — and believe me I’ve tried — your next best option is salt-packed anchovies. Though not the same as fresh, they are a very good second choice. Just be sure to rinse them very well before using. Whether you use fresh or salt-packed anchovies, be sure to clean them, removing the head if necessary, and to check for and remove the spine. If unable to find fresh or salt-packed anchovies, by all means use tins of anchovies packed in olive oil. The bottom line is that you really have to taste anchovies sandwiched between sage leaves, battered, and fried. It’s a simple as that.

You’ll notice I used cornstarch in my batter. I find that it makes things more crisp, Omit it if you disagree.

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What if you don’t like sage?

Fried AnchoviesWell, not very long ago, a group of us went to a restaurant owned by a winner of America’s Top Chef. While there, we were served deep-fried anchovies. Can I get a “YUM!”? That dish is recreated here, using the same batter that was used for the sage. Just batter the fillets and fry them. Be sure to make extra, though. The kitchen elves love them and tend to snack on a few during the cooking process.

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Now, on to the Republic of San Marino

After a far too brief stay in Bologna, I rented a car and drove to Rimini before turning towards the Apennines and the Republic of San Marino. Founded in 301 CE and only 24 sq mi (64 km2), San Marino lays claim to being the world’s oldest republic. {In comparison, Chicago is 228 sq mi (591 km2).} The city of San Marino is located atop Mount Titan, Monte Titano, offering beautiful views of the surrounding countryside and, to the East, Rimini and the Adriatic Coast. I truly regret losing those photos but feel very lucky that the most valuable ones, those of my family, were saved

San Marino

San Marino’s Municipalities,                             I Castelli del San Marino,                             (Source: Wikipedia)

As small as it is, the country is divided into 9 districts called castelli, castles, including the city and capital, San Marino. My Zia lives in the municipality called Domagnono and our family owned a farm in the Castello di Montegiardino. Don’t let what appears to be relatively short distances between the locales fool you. The country sits atop the Apennines and the terrain is hilly, at best. My cousins, and especially my Zia, were fearless behind the wheels of their cars, day or night. I, on the other hand, white knuckled it on the way into — or was it “up to”? — and out of — “down from”? — the Republic. (Have I mentioned my fear of heights?) They all did their best to show me all the country’s sites, as well as those places having special meaning for my family. We even managed to spend an afternoon at the beach, having dinner with my cousin and her family at their beach-front restaurant in the coastal village of Riccione, a suburb of Rimini.

Before I knew it, I was packing up the car and driving to Florence. (Unbeknownst to my family, the flat owners were already calling me for an estimated arrival time.) I did promise them all, however, that I would be returning, hopefully with a sibling or two in tow. Guaranteed, it won’t take another 40 years to do it!

Here, then, are a few of the photos from this leg of the journey. Forgive the poor quality but these are quite literally some of the only photos of the countryside that I have.

(Click to enlarge any/all photos)

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The government occupies part of the old fortress atop Monte Titano, and there’s a walk that will take you up along the old wall to the tower, giving you spectacular views of the countryside. Along with the castle, you’ll also find a church and a museum on the mountaintop, while much of the surrounding area is devoted to the tourist trade. At one time, collectors the World-over flocked to San Marino to purchase the Republic’s postage stamps. With the advent of email and social media, however, the stamp market and its tourist industry have fallen on hard times. Looking around town — and ignoring the fantastic views — there’s not much to distinguish this tourist area from dozens around the globe except for one thing: the incline. These photos do not do it justice and I cannot imagine making my way around town when the streets are snow-covered in Winter.

By the way, see those 2 beige awnings in the lower left of the photo on the right? That was once a leather goods shop that my Zia and Zio owned and operated. When they retired, the hotel bought the space and, after some renovations, it now serves as the hotel’s main entrance.

S. Marino Tourist Area*     *     *

During WW2, as the Allies worked their way up the Italian peninsula, the people of the region took refuge in the area’s railroad tunnels that had been dug through the mountains. Here is one such tunnel in which a couple thousand people lived, along with their farm animals for months until the War had moved further North and they could safely return home. Midway through, this tunnel has a large opening, providing the people back then some much-needed fresh air, and today, a beautiful view to Rimini and the Adriatic coast.

Tunnel and View*     *     *

Now for a bit of family history. Towards the end of San Marino’s participation in WW2, an Italian pilot was shot down over my Grandparents’ farm. They gave him shelter in a pit they dug under a large wood pile. (I was taught that it was under a chicken coop.) Using a rope, my Nonna would lower food and drink to him through a hole, at about 1:00 AM every night, until it was safe for him to come out of hiding — well over a month later. This picture shows what was once part of my family’s farmland. In the distance, on the left, is a white building. Before it is where the wood pile once was.

Zio's HideawayI bet you’re wondering what happened to the pilot. After the War, he stayed on at the farm and later married my Dad’s Sister. They eventually immigrated to New York City, where they raised their 3 children.

Next stop: Florence

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It’s déjà vu all over again …

couscous 2They sure took their time getting here but Summer temperatures have finally arrived. For me that means my stove and oven are used less as the temps rise. Today we’ll look back to a no-cook salad that has couscous as its base. Whether you serve it for a light lunch or tasty side, you won’t be disappointed. You can see the recipe by clicking HERE.

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Coming soon to a monitor near you …

Spaghetti alla ChitaraSpaghetti alla Chitarra all’Amatriciana

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Homemade Garganelli Pasta

Garganelli Fatti in Casa

The draft of today’s post has been waiting a couple of years to be posted. This is, in fact, the 4th intro that I’ve written for it. Something has come up to prevent its publication every time I’ve penciled it into my schedule. This, though, is definitely its time. You see, I was “introduced” to garganelli while in Rome — twelve years ago with Zia.

Rome was the last stop of our vacanza and I found a restaurant with the same name as that of my family’s surname. Mind you, it’s not like we have the Italian version of “Smith” or “Chang” as a surname —  quite the contrary. Yet, there is a restaurant or trattoria with our name above the door in just about every city in Italy and in many major cities here, across The Pond, as well. Be that as it may, I noticed a dish of penne being delivered to a nearby table and, when the time came, mentioned to our waiter that I would like the same as my primo piatto. He politely pointed out that it was garganelli and not penne. I decided right then and there to learn how to make garganelli once I got home — and get my eyes checked. Not long after, I was back home making garganelli — but the story doesn’t end here.

Last May, upon arrival to our flat in Rome, the owner went out of her way to make us feel at home, describing in detail each of the flat’s amenities. She was especially anxious to show us the terrace. With a view of the Colosseum, the dome of St. Peter’s, and the Vittorio Emmanuel II Monument, it was easy to see why she couldn’t wait to show it to us.

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A Flat with a VIew*     *     *

When we returned from the terrace, she presented us with her own guide-book to Rome, paying particular attention to the flat’s locale. When we got to the page with her restaurant recommendations, the first on the list was a restaurant bearing my family’s surname. I thought it a coincidence — until we arrived there later that evening. The route looked so familiar, especially a long flight of stairs along the was very much like the one that had troubled Zia a dozen years before. Any lingering doubts I may have had vanished upon entering the establishment. This was, indeed, the same restaurant in which Zia and I dined and where I “discovered” garganelli. Surely, this was a sign that I should finally publish my garganelli post as soon as I returned to WordPress.

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Similar in shape to penne, garganelli are a tubular pasta that come from the Emilia-Romagna area of Italy. With Bologna as its capital, Emilia-Romagna is known for its hearty meat sauces. (Pasta Bolognese, anyone?) Garganelli, like penne, is particularly well-suited for such sauces and its use has spread to other areas of Italy because of that. In fact, Abruzzo, a mountainous province just south of Marche, is known for its lamb ragu and very often garganelli is the pasta of choice. Lamb not your thing? Well, go north a bit and into Tuscany. There you’ll find they make a rich veal ragu and it, too, is used to dress garganelli. Before you start googling, I can save you the keystrokes and send you to  Rufus’ Food and Spirits Guide, for a veal ragu recipe that’s about as authentic as you’ll find anywhere on the web. (Greg, by the way, introduced me the movie, “Big Night“, in which garganelli is handmade in preparation for the film’s climactic feast.)

Whereas it’s quite difficult to create perfect penne by hand, garganelli is very often handmade and has a “flap” where the pasta is joined to create the tube. Just like penne rigate, garganelli traditionally have ridges on each tube’s outer surface; the better to hold on to that rich tomato sauce. Now, you can search the web and you’ll find gadgets made just for putting ridges on your garganelli, but not me. Years ago, much to the amusement of Mom & Zia, I bought a gnocchi board that is used to put ridges on gnocchi. (In my defense, I needed a few more dollars in my order to qualify for free shipping and a gnocchi board was just the ticket.) As you’ll soon see below, and I was quick to point out to Zia, putting ridges on garganelli is yet another (of two) uses for this wonderful kitchen gadget. Now, don’t fret if you haven’t this nifty little gadget taking up space in a junk drawer. You can just as easily use the back of a fork, like you would when making gnocchi, or leave them smooth, like normal penne. No matter. Don’t let the absence of a few ridges cause you to miss out on this great tasting pasta!

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How To Make Garganelli

Begin by making a batch of Mom’s Pasta dough. That will give you 1.5 pounds (680 g) of dough. Roll the dough to a thickness of 6 or 7 on a pasta machine, where 1 is the widest setting. Pictures will tell the rest of the tale.

Note: I use a straight edge here because I could neither cut nor draw a straight line if my life depended upon doing so.

Use a straight edge to divide a dough sheet into 2 strips about 2 inches wide

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Use the straight edge to cut the strips into 2 inch squares

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Place a square on the gnocchi board and moisten the lower corner

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Use the dowel, begin with top corner, and roll the square to form a tube

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Create ridges by applying pressure while square is rolled to bottom of board

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My garganelli have ridges, thanks to my gnocchi board!

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A Gaggle of Garganelli

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Just One Thing More

Some of you have requested that I post photos from my trip and I’m in the process of getting them all identified and organized. As you may well imagine, I’ve literally dozens of photos shot during my recent holiday and I intend to share some of the more memorable ones. Unfortunately, several dozen were “lost” when I tried to upload them to my iPad and the Cloud. (Ironically, I was uploading the photos to insure I wouldn’t lose them should I encounter a problem with one of my flash memory cards.) As a result, I have only a few pictures of Bologna and San Marino. Luckily, the photos of my family were spared, as they were on another flash card and I discovered the problem before I attempted to “save” them. I guess I’ll just have to go back to Italy so that I can re-shoot those pics.

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Bologna proved to be a wonderful start for my holiday. It’s an old city and there are plenty of medieval structures still remaining. At one time, some 180 towers reached for the skies, though only about 20 remain today. Of those, the Two Towers, Due Torri, are the most famous and dominate the city’s skyline. Walking about the city, you can’t help but notice that many of its walkways are covered, with columns forming the street-side “wall”. They’re a photographer’s dream, so long as you don’t botch the memory card upload. (Sigh.)  As capital of Emilia-Romagna, Bologna offers the best foods of the district and, some would say, all of Italy. I certainly found no evidence to the contrary. I really enjoyed my time there and hope to return one day. I’ll be sure to stay longer, though, so that I can more fully explore the city.

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(Click to enlarge)

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It’s déjà vu all over again …

michigans bountyIt’s tart cherry season once again in my former home state of Michigan. Having a season of barely 3 weeks, now’s the time to head to the orchards and get your share. If you miss out, the best you’ll probably be able to do is to buy them canned or in jars. In the past, I’ve used them to bake pies and muffins, as well as to make jam. Click on each item to see its recipe.

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Coming soon to a monitor near you …

Fried Sage PreviewFried Sage

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A Tale of Two Pizzas

Un Racconto di Due Pizze

Due PizzeFunny the convoluted paths that some of my posts take before being published. Today’s is a case in point. Originally this was to be a post about Naan pizzas. Originally.

For almost as long as I’ve lived in Chicago, Friday night has been “little or no cook” night. When I worked in The Loop, I often went out with my workmates for a “quick one” after work, which then led to several more before food somehow made its way to the table. On other Fridays, I met friends at a nearby watering hole and we often ended up at a restaurant or in one of our apartments ordering dinner before heading out for the night. Pizza was often a part of the remaining Fridays — but they were delivered.

Much has changed in my life since then but the 2 things that have remained constant are that I don’t do a lot of cooking on Friday nights and I still love pizza. Enter Naan pizza. With Naan as my pizza crust, I can easily prepare pizza with whatever toppings I want or that I have on-hand — just like my “clean out the fridge frittata”, another Friday night favorite. And that was to be the post: making Naan pizza. Then I went to the wrong grocery store.

Naan is available at all the grocery stores where I shop — save one and, of course, that’s where I found myself on a recent Friday afternoon. I’d been running errands all morning and, once I discovered my mistake, I didn’t feel much like heading to another grocery, That’s when inspiration struck. Realizing that I had some very active sourdough starter on my counter, I decided to go traditional and make my own pizza crust. My “Naan Pizza” post suddenly became “A Tale of Two Pizzas”, one old-style and one Naan.

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Prosciutto Pizza 1*     *     *

Prosciutto Pizza Recipe

Ingredients

  • Pizza dough (Recipe follows)
  • a few tablespoons of Pistachio Pesto
  • marinated artichoke hearts, well-drained
  • several asparagus spears, chopped and briefly sautéed in butter or olive oil, drained
  • diced prosciutto
  • mozzarella (See Notes)
  • Fontina cheese, grated
  • diced prosciutto, garnish

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*     *     *

Directions

  1. Pre-heat oven to 425˚ F (220˚ C). Lightly coat a 9 X 13″ (23 X 33 cm) baking sheet with olive oil.
  2. Use a rolling-pin to create a rectangle with the dough. Do not try to make it as large as needed. Place the dough in the center of the baking sheet and, with your fingertips, gently move/stretch the dough until it covers the entire sheet. If the dough recoils, let it rest for 5 or 10 minutes before resuming.
  3. For a slightly thicker crust, pre-cook the crust for 10 minutes in a pre-heated oven before proceeding.
  4. Apply a light coating of pesto to the top of the crust. The less oil used, the better.
  5. Place the artichokes, asparagus, and prosciutto on the crust.
  6. Evenly arrange the mozzarella cheese before covering the entire pizza with freshly grated Fontina cheese.
  7. Bake in pre-heated oven for about 15 minutes, more or less depending upon your preference.
  8. Garnish with more diced prosciutto and let rest 5 minutes before serving.

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Pizza Crust 1*     *     *

Pizza Dough Recipe

This dough recipe is based on the Celia’s Bread #101 — A Basic Tutorial recipe in her encyclopedic blog, Fig and Lime Cordial. (Seriously, if you’re looking for a bread recipe, forget Google and head over to Celia’s.) Her recipe makes 4 crusts which is too much for me. So, I reduced the amounts but not by half. I added 50g more flour to accommodate my addition of sourdough starter, which by the way, also, came from Celia. She’s named her sourdough starter “Priscilla”, while mine has been christened “Bart, son of Priscilla”.

Ingredients

  • 300 g bread flour
  • 5 g yeast (See Notes)
  • 1/4 cup sourdough starter
  • 5 g kosher salt
  • 160 ml water
  • 25 ml olive oil

Directions

  1. Combine all ingredients and, using a stand mixer’s dough hook, knead until a nice dough forms.
  2. Separate into 2 equal parts. (Mine were 280 grams apiece.)
  3. Place each in lightly oiled, container with lid, cover, and place in a warm place for an hour or until doubled in size.
  4. Punch down dough, re-cover, and let rise again till doubled — about 1 hour more.
  5. Take one ball of dough, wrap it tightly in plastic/cling wrap, and freeze. The night before it’s needed, place in the fridge to defrost.
  6. Prepare the remaining dough ball as you would normally when making pizza.

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Now that the traditional pizza is out-of-the-way, we can turn to the “I want pizza now!” pizza recipe. These pizzas shouldn’t take more than a half hour to prepare — and that’s from start to burning the roof of your mouth. Use whatever toppings and as much of each as you like. Following the prosciutto pizza, I’ve listed 3 more, 2 of which are meatless.

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Spinach~Prosciutto Naan Pizza

Prosciutto Pizza Topped 1*     *     *

Ingredients

  • Naan
  • Pesto Genovese – get recipe HERE.
  • mozzarella (See Notes)
  • crumbled goat cheese
  • hand-torn pickled cherry bomb peppers ( See Notes)
  • fresh baby spinach, very lightly dressed with olive oil, red wine vinegar, salt & pepper (See Notes)
  • thinly sliced prosciutto

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*     *     *

Directions

  1. Pre-heat oven to 425˚ F (220 ˚C).
  2. Lightly coat top of the Naan with pesto.
  3. Place the mozzarella and then sprinkle with the grated goat cheese.
  4. Add the cherry bomb peppers.
  5. Bake in a pre-heated oven for 12 to 15 minutes, depending upon your preference.
  6. Remove from oven and immediately top with the dressed spinach leaves. Place torn slices of prosciutto on the top of the pizza and serve.

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Variations

Originally, the above 3 pizzas were to be part of a Naan Pizza post. Once I made a pizza using my own crust, however, these 3 took a back seat to the prosciutto pizzas. Still, they do prove my point that the topping possibilities are endless and oftentimes my Friday night pizza, much like my Friday night frittata, helps me clear out my fridge. On the left is a pizza topped with sardines and kale, the top right is an anchovy and caper pizza, while the bottom pie is made with spicy salami and kalamata olives. Click on an image to reveal that pizza’s remaining ingredients.

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Notes

When making these pizzas, I often use small mozzarella balls called ciliegine, so named because they are cherry-sized and ciliege is the Italian word for cherries. Other times, I use “mozzarella pearls” which are about half the size of ciliegine.

When using Naan for my crust, I use a baking sheet and wouldn’t suggest baking your pizza on a pizza stone. Naan is already fully cooked and it will likely burn on a pizza stone while your pizza’s toppings are being heated.

I used yeast this time around because I wasn’t sure that I’d have enough time to allow the sourdough to rise, having spent the day running errands. Normally, I start the dough in the morning and, when it’s ready, pre-bake the crust, then hold it until I’m ready to fix dinner.

Use as much or as little of any ingredient listed, according to your own preferences.

The pickled cherry bomb peppers I used here came from my garden and added a bit of heat to the pizza. Use whatever pepper/chile you prefer.

Dress the spinach leaves sparingly with oil and vinegar. Remember that any excess will drain on to your pizza.

I prefer to place the spinach on the pizza first so that the pizza’s heat will lightly wilt the leaves. You may prefer to place the prosciutto on first.

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It’s déjà vu all over again …

Pasta al SalmoneToday’s look back features Pasta al Salmone, Pasta with Salmon. I first tasted this delicious pasta while in Italy for the first time. It was love at first bite. It took me a number of years to replicate that dish but I finally did and now I can enjoy Pasta al Salmone without having to deal with airports and surly flight attendants. You can see the recipe by clicking HERE.

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Coming soon to a monitor near you …

Homemade GarganelliHomemade Garganelli Pasta

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Braised Lamb Shanks

Lamb Shank 3In a previous post, I’ve mentioned that when I was a boy, a young goat was the meat of choice for our Easter dinner. Goat, however, was to be replaced by Spring lamb but even its reign was cut short, since my siblings weren’t at all enamored of it. As a result, Mom switched to serving some sort of roast for our holiday meal, reserving lamb for other, not so special, nights. (Sorry that I cannot be more specific but, as I’ve also mentioned before, my attention during holiday meals was always fixated on the platter of ravioli.) For those non-holiday dinners, she would serve lamb for the 3 of us and some other dish for my siblings. Lamb shanks were most often served for no other reason, I thought, than they were so easy to prepare. Remember, she had another dinner to cook for my siblings.

Although I don’t have Mom’s recipe in written form, I know it well. We spoke of it often and she was delighted to hear that I would be serving lamb shanks for dinner. It turned out that, as much as Dad and I enjoyed lamb, Mom was crazy about it. She’d rather make 2 meals than go without her lamb.

Today’s recipe is pretty much all Mom. I did make a couple of adjustments, though. Namely, Mom used red wine and I use white with a little sherry vinegar. Then, too, for today’s recipe, I used a slow cooker and Mom’s was nowhere near large enough for lamb shanks. If that’s you or you don’t like slow cookers, this dish can just as easily be made in the oven or on the stove top. Instructions to do so follow the recipe below.

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Whether you’re celebrating Passover or getting ready for Easter, the Bartolini Clan and I wish you a very Happy Holiday.

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Lamb Shank 2*     *     *

Braised Lamb Shanks Recipe

Ingredients

  • 2 lamb shanks (See Notes)
  • 2 tbsp olive oil
  • 2 medium carrots, roughly chopped
  • leaves and stalks from the top of a celery heart, about 1 cup
  • 1 onion, sliced
  • 6 cloves of garlic, smashed, separated
  • 4 sprigs of rosemary
  • 1 bay leaf
  • 1 cup white wine (Mom used red wine)
  • 2 tbsp tomato paste
  • 3/4 cup sherry vinegar (Mom didn’t use any vinegar)
  • vegetable stock (See Notes) (Mom used her chicken stock)
  • salt & pepper to taste
  • lemon zest for garnish, optional (See Notes)

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Lamb Shank Braise*     *     *

Directions

  1. In a large fry pan, heat the olive oil over med-high heat.
  2. Add 2 smashed garlic cloves and sauté until golden. Remove the garlic and discard. (See Notes).
  3. Season the lamb shanks with salt and pepper and place them into the pan, browning them on all sides. This could take anywhere from 10 to 15 minutes.
  4. Remove and reserve the lamb shanks.
  5. Place all the vegetables into the pan, season with salt and pepper, and sauté until some color is achieved.
  6. Add the tomato paste and cook until fragrant and its color deepens, 2 to 3 minutes.
  7. Remove the mixture from the pan and place into the slow cooker, along with the garlic, rosemary, bay leaf, and sherry vinegar.
  8. Use the white wine to deglaze the pan and then add it to the slow cooker. Season with salt & pepper.
  9. Place the lamb shanks into the pot and add enough vegetable stock so that half of the shanks are submerged. Cover the slow cooker. (See Notes)
  10. Cook on low for 8 hours, turning over the shanks about every 90 minutes. (See Notes)
  11. Remove meat and cover while the liquids are strained and the sauce prepared. (See Notes)
  12. Serve, garnished with lemon zest, and with the sauce on the side.

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For those without a slow cooker

Instead of using a fry pan, brown the shanks and sauté the vegetables in a Dutch oven or heavy bottom pot with a lid. Follow the recipe and place everything into the pot. Add enough vegetable stock to submerge 2/3 of the shanks. Bring to a boil over med-high heat and cover. At this point, you can:

  • Leave the pot on the stove, reduce the heat to a soft simmer, and cook for 90 to 120 minutes. Meat should be nearly falling off of the bone. Turn over the shanks occasionally.
  • Place the pot into a pre-heated 250˚ F (120˚ C) oven and cook for 3 hours. Turn over the shanks occasionally.

Serve as indicated in the recipe above.

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Lamb Shank 4*     *     *

Notes

Be sure to remove any excess fat and as much gray skin as you can. Rather than show you how I did it, you can see a pro do it HERE. It’s not the most thorough set of photos but they will give you a better idea than mine would have. (Work for food? Applications are now being accepted for a photographic assistant.)

If at all possible, make you own vegetable stock and use the flavors that you will use to braise the lamb shanks. One or two days before you cook the shanks, place one onion (quartered), 2 celery stalks (roughly chopped), 2 carrots (roughly chopped), 2 cloves of garlic (smashed), 2 sprigs of fresh rosemary, a few sprigs of fresh parsley, 1 bay leaf, and 6 or 7 cups of water into a medium sauce pan. Over med-high heat, bring the contents to a boil, then reduce to a low simmer. I let mine simmer for 2 hours and got a full quart of vegetable stock. I did not use any salt nor pepper in this stock so that I could better control both seasonings during the braising process.

Because less liquid evaporates from a slow cooker, less braising liquid is needed than when a Dutch oven is used to braise on the stove top or in the oven.

Using smashed garlic cloves to flavor the cooking oil is something Mom did all the time. It’s especially useful when sautéing vegetables, giving them garlic flavor without having pieces of garlic in the dish.

If you haven’t got 8 hours to wait for dinner, you can reduce the cooking time by setting the slow cooker’s setting to “High”. As a general rule, one hour of cooking on “High” is worth 2 hours on “Low”.

A few months ago, Chef Michael Symon mentioned that he uses citrus zest as a garnish when he serves braised meats. I decided to give it a try and, since then, I’ve used orange zest on beef cheeks and lemon zest on harissa chicken and today’s lamb shanks. In all cases, the zest added a bit of freshness to the dish that I liked very much.

Once you’ve strained the liquids and removed the fat, you can:

  • serve the sauce as-is;
  • reduce it and serve; or,
  • if needed, use a thickening agent —I used arrowroot — to make gravy.

No matter how you finish the sauce, be sure to taste and adjust its seasoning as needed.

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It’s déjà vu all over again …

CresciaSince I’ve shared a lamb shanks recipe for Easter dinner, why not share a bread recipe, as well? Today’s blast from the past will take you to my post for the Easter bread of Le Marche, the ancestral home of the Bartolini side of my family. Braided and loaded with cheese, this bread will fill your kitchen with an irresistible aroma while it bakes. Be forewarned. Don’t bake this bread too far in advance of Easter, for it has a tendency to disappear. You can learn all about this crescia by clicking HERE.

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Coming soon to a monitor near you …

Harissa Roasted Vegetables PreviewRoasted Vegetables Salad with Harissa

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Maltagliati Pasta with Pistachio Pesto

Maltagliati con Pesto al Pistacchio

Maltagliati

Today’s post is one of odds and ends, literally. Sure, there are two “recipes” to be shared but neither is deserving of its own post, both being incredibly easy to prepare. One, in fact, is traditionally nothing more than scraps, giving more proof to the adage that nothing is wasted in an Italian kitchen.

Maltagliati is a pasta of irregular shapes, the name of which is derived from the Italian words for badly cut, male taglio. (Thanks, Francesca, of Almost Italian). It is the end pieces and leftover bits of pasta that result from a day of pasta making. Like snowflakes, no two pieces are alike, each being randomly cut. The fact that there would be enough scraps to prepare a dinner is an indication of the difference between our two countries’ eating habits.

By one estimate, the average per capita consumption of pasta in Italy is 59 pounds per year, while in the US it’s only 19 pounds apiece annually. Yet we have an obesity epidemic. The reality is that a one pound package of pasta will yield 8 servings in most Italian kitchens. They will serve one such serving with most evening meals, the primo piatto. Here, we’ll get 5, 4, or even 3 mega-servings from a single pound. That serving is often the main course, with the addition of a salad, bread, and possibly a dessert.

Most of our pasta is manufactured and store-bought. Up until recent times, the vast majority of pasta served in Italian homes was made by hand. If you make enough pasta so that everyone in your household is going to eat 59 pounds of pasta per year, you are bound to have a lot of scraps to deal with. Those scraps can become maltagliati and will be served in any number of ways, usually determined by the amount at hand.

Very often, they’re served with beans, taking the place of the ditalini used in last week’s Pasta e Fagioli recipe. If you’ve plenty, they can be served with a hearty meat sauce, as was served to Zia and me one evening in Rome, where I first heard of this pasta. Here, I’ve chosen to serve them with a new version of pesto, simply because I needed a pasta narrative to accompany the recipe for today’s pesto. It would have been an incredibly short post, otherwise.

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Yes, that’s the first, lonely crocus to bloom in my front garden. Spring is finally taking hold and 1st Bloomwith the new season comes an offer from my blogging friend, Mary, of Love – The Secret Ingredient. She is creating surprise boxes that will contain various gourmet items, small kitchen products, and recipes which will use the enclosed items. A box will be delivered every season and you can purchase them separately or all four at once. The part that caught my attention is that Mary will donate 10% of the annual profits to Feed The Children, an organization dedicated to providing hope and eliminating hunger. You can learn all about Mary’s Secret Ingredients by clicking HERE.

Note: Although I’ve ordered and paid for a surprise box, I have not received any form of compensation for mentioning Mary’s offer. I saw this as an opportunity to help a fellow blogger and worthwhile charity at the same time.

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Freshly Made Maltagliati*     *     *

How to Make Maltagliati Pasta

  • If you make a full recipe of Mom’s Pasta Dough, you will have about 1.5 pound (680 g) of pasta dough. That will make quite a bit of pasta, so, you may wish to halve the recipe or cut it into 3rds or 4ths. For this post, I cut the pasta recipe in half.
  • Take a portion of the dough and run it through the pasta machine rollers until it is as thin as you like. My rollers start at 1, the thickest setting, and I continue to roll the dough, up to and including the 6 setting. You may like your pasta thinner. If so, continue to advance the setting as you roll the dough.
  • Lay the dough strip out flat on your work surface, dust lightly with flour, and allow to rest for a few minutes.
  • Pastry WheelsUse a straight-edged pastry cutter to divide the strip into 3 equal strips. No need to worry about it being a perfect straight line. Just do the best you can. Do not separate them but leave them as-is.
  • Now, take your pastry cutter and beginning in the upper left corner, make a series of diagonal cuts, approximately parallel to each other. Once done, starting in the upper right corner, make diagonal cuts going the other way, repeatedly,  You will end up with a collection of triangles and trapezoids, no two exactly alike — not to mention a better appreciation of your Geometry teacher who predicted that “one day this ‘stuff’ will be useful.”
  • Place them in a single layer on a wax paper covered baking sheet that’s been lightly dusted with flour or corn meal.
  • Repeat until all the dough strips have been cut. If you like, use a fluted-edged pastry wheel to cut the pasta, as well as the straight-edged. This will further the illusion of this being a pasta dinner made from scraps. (see Notes)
  • To cook, bring a large pot of heavily salted water to boil, add the maltagliati, stir, and allow to cook for a few minutes. Being freshly made, they should be fully cooked within minutes. Taste one when all have risen to the top of the pot of boiling water.
  • Drain and dress with pesto, recipe to follow. (See Notes)

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Maltagliati 2*     *     *

Notes

Not everyone has time to make pasta, even when the process is as easy as this. Should that be the case, take some store-bought lasagna noodles and snap them. Just don’t get carried away, for it is easier to dine on larger pieces than tiny ones.

Being flat, maltagliati have a tendency to stick together once drained, so, you must work fast. Once the pasta has been drained, quickly give it a light coating of olive oil before dressing it with the pesto. If using a red sauce, there’s no need for the olive oil but you still must quickly add it to the drained noodles.

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So, now that you’ve got a scrappy little pasta at your disposal, it’s time to dress it.

I certainly won’t pretend to speak for everyone but I will say that by this time of year, I’m desperate for any kind of Summer dish. Pesto for me is one such dish. In Summer, I can get a wedding-sized bouquet of basil for a couple of dollars at the farmers market. This time of year, I’m lucky to get a few stems for the same price. Today’s pesto recipe gives me my Summer fix without breaking the bank, for not only does it use half the basil, it substitutes pistachio nuts for the über expensive pine nuts, pignoli. (Just last month, I saw a 4 oz package (113 g) of imported organic Italian pine nuts with a price of $12.99. That’s $52.00 a pound!!!)

Whether you’ve made pesto before, you shouldn’t have any problems preparing this recipe.

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Pistachio Pesto*     *     *

Pistachio Pesto Recipe

Ingredients

yield: 1 cup pesto

  • 1.4 oz (40 g) fresh basil leaves (See Notes)
  • 1.1 oz (30 g) fresh, flat leaf parsley leaves
  • .5 oz (15 g) roasted, unsalted pistachio nuts
  • 3 cloves garlic, roughly chopped
  • 1/3 cup grated Pecorino Romano cheese – Parmigiano Reggiano may be substituted
  • 3 oz (79 ml) extra virgin olive oil – more or less to taste
  • salt & pepper to taste

Directions

  1. Place everything but the olive oil, salt, and pepper in the bowl of a food processor.
  2. Let it process until a thick paste is formed.
  3. While the processor is still running, add the olive oil in a slow, steady stream until the pesto reaches the consistency you prefer.
  4. Taste and season with salt and pepper, as required. Pulse the processor to blend the seasonings with the pesto.
  5. Your pesto is ready for use.

*     *     *

Notes

The reason for the odd amounts of basil and parsley is because of how both were purchased. I bought a 2 oz package of basil that, once the stems were removed, actually weighed 1.4 oz. Similarly, I bought a bunch of parsley that, once cleaned, weighed 1.1 oz.

Traditionally, pesto is made using a mortar and pestle rather than a food processor. I do not own a mortar large enough to do this, so, I use a food processor. The fact that it is so much easier this way has nothing to do with it.

I used my pesto recipe as the basis for today’s version. You can use your own pesto recipe, just be sure to replace 25 to 50% of the basil with parsley and, of course, use pistachio nuts instead of pine nuts.

Refrigerate unused pesto in an airtight container, after topping with a thin coat of olive oil. Use it or freeze it within a few days.

If I’m going to freeze this or any pesto, I do not add cheese to it while it’s being made. I’ve found that the cheese doesn’t thaw well and the pesto’s consistency suffers. Instead, I’ll add the cheese to the pasta when the pesto is added.

If you have frozen pesto containing cheese, mix it with a bit of hot pasta water before using it to dress the pasta. The hot water will help make the pesto more smooth and easier to evenly coat the pasta.

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It’s déjà vu all over again …

Insalata With lawns going green and last Fall’s bulbs breaking the ground’s surface, it can only mean one thing. It’s dandelion picking season! What you may consider a blight on your lawn, a Bartolini sees as a crisp salad. Click HERE to see the lengths traveled by my Dad to enlist our help picking the greens for our Sunday night dinner.

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Coming soon to a monitor near you …

Lamb Shank PreviewLamb Shanks

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