Family Recipes | from the Bartolini kitchens

Even more simple than its predecessor, this is my second recipe post and it, too, comes from my childhood. I was raised in Detroit, in what we Chicagoans refer to as a “2-flat.” My family of five lived on the first floor and Zia’s family of five lived on the second. My Grandpa, Mom & Zia’s father, also lived “upstairs,” as did Zia’s mother-in-law, Nonna, on occasion whenever she visited from Canada. Every Summer, Grandpa’s world revolved around his garden, more specifically: his tomatoes. Early each Spring, he planted seeds that he had harvested from the largest beefsteak tomato of his previous year’s crop. A few weeks later, he would select at least 2 dozen of the best seedlings for planting within “his half” of the back yard. Sometime around mid-July, the first of the tomatoes would ripen and from that point until the first frost, we had fresh tomatoes whenever we wanted. Not so coincidentally, it was around mid-July that Mom’s tomato antipasti would make their first appearance of the season on our dinner table.

I’m sure that most are familiar with insalata caprese, where slices of tomato are adorned with slices of mozzarella and basil leaves. A drizzle of olive oil and, sometimes, a splash of vinegar complete this summertime favorite. Although similar, Mom’s dish has 1 ingredient too many for some palates, but that just means there’s more for me.

* * *

Grandpa, His Tomatoes & Guard Dog, “Cookie”

* * *

Mom’s Tomato Antipasti

yield: 1 platter

prep time: approx. 10 minutes

Ingredients

2 or 3 large ripe tomatoes, evenly sliced (more may be required, depending upon the platter size)
1 small can of anchovies in oil, drained and separated into fillets
2 tbsp chopped fresh basil (more may be required, depending upon the platter size)
2 tbsp chopped fresh parsley (more may be required, depending upon the platter size)
extra virgin olive oil
red wine vinegar
salt & pepper, to taste
parmesan cheese

Directions

Arrange the tomato slices in one layer across a serving platter. Season with salt & pepper.
Separate the platter into halves and place 1 anchovy on each tomato slice within one of the halves.
Sprinkle the entire platter with the chopped basil and parsley.
Drizzle the entire platter lightly with extra virgin olive oil before adding a splash of red wine vinegar.
Give a light sprinkling of parmesan cheese to the side of the platter that does NOT contain anchovies.
Serve.

Variations

Taken as-is, this recipe comes with its own variation. If you like, you can separate the tray into 3 equal sections, prepare 2 sections as indicated above, and fill the 3rd with insalata caprese, as pictured above..

* * *

That’s me, with my trusty steed at the ready.

Pasta in bianco, also called pasta bianco, is about as simple a pasta dish as one can make. When I was a boy, Mom would serve this to me whenever I was recuperating from some sort of stomach ailment. I always thought that this “cure” was something peculiar to our house and it wasn’t until many years later that I learned that many Italian households do the same. Luckily, one doesn’t need to be ill to enjoy this simple, yet surprisingly flavorful, dish. And, requiring so few ingredients, this can easily be your “go to” dinner if you want something to eat but don’t have the time nor desire to cook a “normal” meal.

Pasta in Bianco

There’s no need to treat the ingredient amounts as set in stone. You can add more butter and less extra virgin olive oil, for example, if that’s your preference. In fact, true pasta in bianco is made with only butter and that’s how Mom served it to me when I was a boy. Now that I’m older — OK, much older — I’ve replaced some of the butter with the much healthier extra virgin olive oil. Whatever combined amount of butter and oil that you use, the result should be pasta that is well-coated, but not so much that it is dripping. The same holds true for the Pecorino Romano cheese. Some people enjoy a light dusting of cheese; others prefer a blizzard. Me? I’m a blizzard kinda guy — complete with drifts.

* * *

Pasta in Bianco Recipe

serves 2

cook time: approx. 20 minutes

Ingredients

1/2 lb angel hair/capellini or spaghetti or linguine
2 – 4 tbsp butter
4 – 6 tbsp extra virgin olive oil
1/4 cup Pecorino Romano cheese
1 tbsp salt
pepper, to taste

Directions

Fill a large, 6 to 8 quart, pot with water and bring to a rolling boil. Add the salt, then the pasta, and stir to help prevent the pasta from sticking.
Follow package directions and cook the pasta, stirring occasionally, until al dente. Use a strainer to drain the pasta completely. Do NOT rinse with cold water.
Return pasta to pot, add oil and butter, and mix to coat evenly. Add cheese and mix well.
Serve immediately. Have additional cheese handy for us “blizzard” folks, as well as freshly ground pepper for those so inclined — like me.

Variations

The only variations listed involve the type of cheese to be used. That’s the only ingredient that can be changed realistically without altering the recipe and, therefore, losing its simplicity.

In place of the Pecorino Romano, try using Parmesan, fontinella, ricotta salata, or asiago cheeses. Each can be grated and will impart its own distinctive flavor to the dish.

* * *

Gee, that wasn’t so bad for my first attempt. Onward and upward!

* * *