Two Dishes Cooked alla Gricia

I first enjoyed Spaghetti alla Gricia 2 years ago. It was my last night and supper in Rome after what had been, by any measurement, a very filling vacation. I wanted some lighter fare and the simplicity and flavors of this dish appealed to me. I’m currently in the planning stages of another trip to San Marino and Rome and that dinner and pasta came to mind.

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Spaghetti alla Gricia 1

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Spaghetti alla Gricia is an old recipe that originated in Lazio, the district in which Rome is located. It is from the time before tomatoes were brought to Europe in the sixteenth century. There are 2 legends surrounding tomatoes’ arrival in Europe and Italy. The first, and most probable, is that they crossed the Atlantic when one of the conquistadors (Pizarro?) returned to Spain. The other says that 2 Italian priests brought tomatoes with them when they returned from Mexico. Regardless of how they got to the continent, the first mention of tomatoes in Italy appeared in a Tuscan document in 1548. Pre-dating that document means that Spaghetti alla Gricia is one, old dish!

You can trace 2 delicious pasta dishes to Spaghetti alla Gricia, Spaghetti alla Carbonara and Spaghetti all’Amatriciana. Much like the alla Gricia pasta, a carbonara is tomato-free, though it does include eggs, something its predecessor lacks. Amatriciana dishes don’t include eggs but they do include tomatoes. Frankly, you cannot go wrong if you decide to make any one of the three dishes.

I had originally intended to share a recipe for butternut squash noodles cooked alla Gricia. While writing that post, I searched this blog for my Spaghetti alla Gricia recipe and was surprised that it was never shared. So, I’ll share the spaghetti version now and the butternut squash version in a few minutes.

With only 4 ingredients, this is about as simple a pasta dish as you can prepare. The longest part of the process is the time it takes to boil the water. As is the case with all easy pasta dishes, timing is critical. The spaghetti should be cooked just shy of al dente so that it finishes cooking in the pan with the pork. The only other issue that may arise is the type of pork product to use. The dish is normally made with guanciale, a non-smoked bacon made from the jowls of a hog. Here I substituted pancetta. You could also use ham or bacon, although I would caution against using a smoked product. WIth so few ingredients, the smoke would become the predominant flavor and this dish is all about balance. You’ll want to taste the pork and cheese equally and not smoke.

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Spaghetti alla Gricia 2

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Spaghetti alla Gricia Recipe

Ingredients

  • 1 lb (450 g) spaghetti
  • 2 tbsp olive oil
  • 4 to 6 oz (112 to 168 g) guanciale cut into strips (lardons) or ⅓ inch dice – pancetta, ham, or non-smoked bacon may be substituted
  • ¼ cup Pecorino Romano cheese, grated
  • reserved pasta water
  • additional grated Pecorino Romano for serving

Directions

  1. Bring a large pot of heavily salted water to the boil. Add the spaghetti and cook following package directions until about 2 minutes short of al dente. Reserve some of the pasta water for possible use later. (Step 5)
  2. Meanwhile, place olive oil in a hot frying pan over medium heat. Add pancetta and sauté to render the fat.
  3. Once the fat has been rendered and the pancetta browned, not burnt, add the cooked spaghetti and toss to evenly coat the pasta.
  4. Sauté until the pasta is cooked to your preference.
  5. Remove from heat, add the Pecorino Romano cheese, and toss to combine. If too dry, add some of the reserved pasta water.
  6. Serve immediately, garnished with additional Pecorino Romano.

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Spaghetti alla Gricia 3

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What did I tell you? This really is an easy recipe to prepare and a very flavorful one, at that. I think you’ll find butternut squash alla Gricia to be no more complicated.

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The Spiralizer Chronicles, Chapter 2: Butternut Squash alla Gricia

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Butternut alla Gricia 3

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Although quite simple to prepare, working with spiralized vegetables does create a few issues. Some spiralized vegetables, like zucchini, will sweat water over time. If boiled, you may need to drain and, unlike pasta, pat them dry before proceeding with the recipe. Roasting may help to lessen the problem but, whether boiled or roasted, these “noodles” will not absorb sauce like pasta does. Remember that when dressing these dishes. If there’s a pool of sauce/dressing at the bottom of the serving bowl, you’ve likely used too much.

With those issues in mind, and knowing that butternut squash doesn’t sweat nearly as much as other vegetables, choosing to prepare it alla Gricia was a no-brainer, especially for an inexperienced spiralizer user like myself. I mean, there are only 4 ingredients and one of those are the noodles! You don’t need much experience to get this recipe right.

As simple as this dish is to prepare, if you choose to cook the noodles as I have, there are 2 ways to go about it. I chose to roast the butternut noodles prior dressing them with the sauce. If you prefer, you can cook the noodles in the same pan as was used to prepare the sauce (see Notes). There is, in fact, a third option. Depending upon the vegetable you use to make your noodles, you may choose not to cook them at all. Once spiralized, place the noodles in a serving bowl, dress them with the browned guanciale and rendered fat. Add the cheese, toss to combine, and serve.

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Butternut alla Gricia 2

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Butternut Squash “Noodles” alla Gricia Recipe

Ingredients

  • the neck of ! small butternut squash (9 oz; 270 g – trimmed) (See Notes)
  • 2 tbsp olive oil
  • 4 oz guanciale cut into 1 inch strips or ⅓ inch dice – pancetta, ham, or non-smoked bacon may be substituted
  • ¼ cup Pecorino Romano cheese, grated
  • hot water or chicken stock
  • additional Pecorino Romano for serving

Directions

  1. Preheat oven to 400˚ F (205˚ C)
  2. Use a spiralizer to create the thinnest possible noodles
  3. Place noodles evenly on a baking sheet. Season with salt and pepper and sprinkle LIGHTLY with olive oil. Mix to evenly coat the squash.
  4. Place the squash into the preheated oven and roast for 10 to 15 minutes or until cooked to your preference.
  5. While the squash roasts, Place the oil in a large hot frying pan. Once heated, add the guanciale and cook over a medium heat. This will render the fat without burning the guanciale,
  6. Cook until the guanciale is browned, not burnt, and the fat has rendered.
  7. Add the now-cooked noodles to the pan and toss to coat.
  8. Remove from the heat, add the cheese, and toss until the noodles are well-coated.
  9. If too dry, add a little hot water or chicken stock. Mix well.
  10. Serve immediately garnished with additional grated Pecorino Romano.

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Butternut alla Gricia 1

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Notes

As is the case with all vegetables to be spiralized, choose butternut squash that are as straight as possible. Spiralizers do not work as well with curved vegetables.

Butternut squash have a long neck connected to a bulb-like section which contains the seeds. This bulb cannot be spiralized. Cut the squash where the 2 sections meet and reserve the bulb for another use.

Unlike many other vegetables, butternut squash must be peeled before being spiralized.

If you choose not to bake your noodles beforehand, spiralize the squash and set the noodles aside. Heat the oil and guanciale in a large frying pan. Once the guanciale has browned — not burned! — and the fat rendered, remove the guanciale to a paper towel. You may need to drain some of the fat in the pan depending upon the amount of noodles you’ll be using. Add the noodles to the pan and toss until evenly coated with the fat. Cook the noodles until they reach the right amount of doneness to suit your taste. Once cooked to your liking, add the guanciale back into the pan, toss. When heated through, take off the heat, add the cheese, and toss to combine. If too dry, add some hot water or chicken stock, toss, and serve garnished with grated cheese.

No matter how you cook the noodles, the longer you cook them, the softer they will become. The noodles should retain a bit of crispness straight from the oven. Taste the noodles as they sauté until they reach your desired doneness. Once there, immediately take them off the heat before continuing with the recipe.

For either alla Gricia recipes, be careful not to add so much olive oil when rendering the pork fat that you will need to pour some of it off before adding the spaghetti or squash noodles. That fat is loaded with flavor. Better that you add just a little olive oil in the beginning and more, as needed, later on.

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It’s déjà vu all over again …

Pasta alla Chitarra 1

Since it was mentioned earlier as a “descendent” of today’s recipe, I though I’d send you back to take a look at the Spaghetti all’Amatriciana recipe. Not only will you see the dish prepared but you’ll learn how to use a chitarra to make the pasta. Interested? Just click HERE.

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Coming soon to a monitor near you …

Stormy Lentils Preview

Stormy Lentils

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The Spiralizer Chronicles, Chapter 1: Zucchini “Noodles” with Walnut Pesto

Like many, several weeks before the holidays each year I make a list and budget for the gifts I intend to buy for family and friends. (Sorry, but there’s something seriously wrong with people who proudly declare that their shopping is done on September 1st.) At the very top of my list is the same name each and every year. That name is mine. Most years, I buy myself a gift before buying anyone anything. You want to get into the Christmas spirit? Buy yourself a gift first thing. Works like a charm.

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Zucchini Pesto Pasta 6

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This year I really didn’t know what to buy myself. I had just survived a rather expensive period and didn’t want to splurge on anything major. I had seen a spiralizer attachment for my stand mixer but it seemed a little expensive and I wondered if I’d really use it. The internal debate ended when the piece of equipment was on sale for 25% off with free shipping. It wasn’t long thereafter that it arrived and, well, it was love at first sight. We’ve   been happily at work together ever since.

Before getting into today’s dish, understand that hand-cranked spiralizers are available and can easily be found on the internet. I’ve no experience with any of them but I do enjoy using my stand mixer’s attachment. In less than 10 minutes I have a large bowl of vegetable noodles and the removable parts can safely be washed in the dishwasher. All of its parts fit into a form-fitting box that can be easily stored on a shelf or in a cupboard. In short, I like it far more than I thought I would.

Though I’ve tried several recipes, we’ll start with the simplest of dishes, Zucchini Noodles  with Pesto.

To begin, make your pesto. If you haven’t a recipe, you can check out my recipe for Pesto Genovese. In today’s recipe, not wishing to pay the exorbitant prices for imported Italian pine nuts, I used an equal amount of roasted walnuts instead. I saved a few more for garnish, as well. I also use less oil than most recommend and that will affect things later in the recipe.

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Zucchini Pasta Combo

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With the pesto made, now turn your attention to the zucchini. I’ve found that it’s best to buy squash that are as straight as possible and medium-sized. The instructions for my spiralizer recommend using pieces of vegetable that are about 4 inches (10 cm) in length, although I’ve used lengths a little more than that. There’s no need to peel the squash so you should pick vegetables with relatively unblemished skins. I’ve used both yellow squash and green zucchini but, to tell you the truth, it’s not easy to tell which is which in the finished dish, especially when dressed with pesto.

All that’s left to do now is to assemble your dish. First, take a handful of halved cherry/grape tomatoes and toss them into the bowl of noodles. Since my pesto is thicker than most, I sprinkle a little olive oil – about 1 tablespoon – over the bowl’s contents and gently toss until evenly coated. Now all that’s needed is the pesto. Add as much as you would to any pasta dish but, initially, it’s better to add less pesto than you think necessary. More can always be added but there’s nothing to be done once too much pesto has been added to a dish.

Prior to bringing the bowl to the table, garnish with the reserved toasted walnuts and some grated Pecorino Romano cheese (Parmigiano Reggiano may be substituted, as can grated vegan cheese, depending upon what was used to prepare the pesto).

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Zucchini Pesto Pasta 3

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This dish could not be easier to prepare and if you’ve pesto on-hand, it can be prepared and served from the same bowl. As one who lives alone, I cannot tell you how very appealing that latter statement is. From kitchen to sofa in 15 minutes, with a clean kitchen in 5 minutes more. Hard to beat that!

Cooking some spiralizer noodles can result in quite a bit of excess water in the pan. I avoided the problem here by using raw zucchini noodles. In some instances, baking the noodles will help to rid the noodles of the excess water, as will sautéing so long as the pan remains uncovered. To be sure, this issue will resurface in future recipes.

Oh! One last thing to consider. 1 ounce (28 g) of raw zucchini with the skin has about 5 calories and 1 gram of carbs. Compare that to 1 oz of dry spaghetti which has about 126 calories and 24.5 grams of carbs. And that, my friends, is about as close to a negative comment about pasta that you’ll ever get from me — unless it’s over-cooked.

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We’ve only just begun …

In the weeks and months ahead, be sure to come back to see how this love affair continues. Beets, squash, (sweet) potatoes, zucchini, and apples are but a few of the ingredients to be transformed into salads, “noodles”, and casseroles.

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It’s déjà vu all over again …

Zucchini Penne

Admittedly, vegetarian main courses aren’t everyday occurrences on this blog. Since one such recipe was shared today, why not send you back for another, Jamie Oliver’s Zucchini and Penne? Unlike today’s gluten-free noodles, however, Jamie’s dish combines real penne and a close facsimile, smartly cut zucchini. It’s another great dish and one that you can find simply by clicking HERE.

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Coming soon to a monitor near you …

Spaghetti alla Gricia Preview

Spaghetti alla Gricia

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Mom’s Strawberry-Banana Pie

Strawberry Pie 1

I really cannot explain why this recipe was overlooked for so long. Granted, it wasn’t one that Mom prepared frequently — we were a strawberry shortcake family — but she did make this pie at least once a year. And how I loved it! I was walking around the farmers market, looking at all the fresh strawberries, when I remembered this treat. After buying a quart of strawberries, I rushed home, stopping along the way at a grocery to buy the rest of the ingredients. It wasn’t very much later that I had a strawberry-banana pie chilling in my fridge. A few weeks more and I prepared another while visiting Zia. Now, several months later and with my birthday looming in the near future (it’s Sunday, you know), I thought this the perfect time to share the recipe for Mom’s strawberry banana pie — and my personal favorite. Happy birthday to me!

The recipe I’m sharing is memory-based, for there is nothing written to follow. As you’ll soon see, however, the recipe is easy enough to reconstruct, although I did make a couple of changes. In the first place, I believe Mom used a pudding mix — sometimes vanilla, other times banana — and I do not recall her make pudding from scratch for this pie. The recipe I initially followed was printed in the recipe book that came with my first microwave, bought after I moved to Chicago in 1980. Never throw away a cookbook.

Then again, there are times when maybe you should toss a cookbook. When I prepared its vanilla pudding recipe, it was far too thick and not nearly as creamy as remembered and, therefore, not worthy of Mom’s pie. So, I made a couple of adjustments. I cut the amount of cornstarch, used 3 egg yolks instead of 2 whole eggs, and used less vanilla. The result was a pudding fit for Mom’s pie, just thick enough not to be runny yet creamy enough to wash over your palate. I, like the pudding, was all set.

I could not recall what, if any, glaze Mom used with the strawberry topping. I chose strawberry flavored gelatin, thinking it would both set the berries in place and prolong their shelf life. I did consider making the pie without the strawberry topping, using fresh berries to garnish each piece when served. If you prefer to do that, you should cover the pie with plastic wrap to prevent a film forming on the pudding.

It’s my idea to add a thin coating of chocolate to the pie crust. Living alone, my pie will not “disappear” as quickly as Mom’s did. The chocolate coating will prevent the pie crust from getting soggy as the pie sits. (I can say, with some certainty, that from my earliest days I have never liked a soggy bottom.)

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Strawberrhy Banana Pie

Dessert at Zia’s

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Strawberry-Banana Pie Recipe

Ingredients

for the pie

  • 1 pastry crust large enough to cover a deep, 9″ (23 cm) pie dish – store-bought may be substituted
  • ⅓ cup semi-sweet chocolate chips
  • 2 tbsp whole milk
  • 1 banana, sliced
  • vanilla pudding, recipe follows
  • 12 oz (340 g) fresh strawberries, cleaned, hulled, and halved or sliced
  • strawberry flavored gelatin, instructions follow
  • whipping cream for serving
  • shaved chocolate for garnish (optional)

for the vanilla pudding

  • ⅔ cup sugar
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 2 cups whole milk
  • 3 egg yolks, slightly beaten
  • 2 tbsp butter
  • 1 tsp vanilla

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Directions

to prepare the vanilla pudding

  1. Whisk together the sugar, cornstarch, and salt before adding ½ cup of milk. Continue whisking until fully combined.
  2. Add remaining milk and microwave on high for 5 or 6 minutes, stirring occasionally. Pudding should be smooth and thick.
  3. Temper the eggs by adding a few ounces of the hot liquid to the eggs, stirring all the while. Begin stirring the hot liquid as you add the egg mixture to it.
  4. Microwave on high until the pudding just begins to boil, about 1 minute.
  5. Add the butter and vanilla to the pudding, stir well, cover with plastic wrap (see Notes), and set aside to cool.

to prepare the pie crust

  1. Pre-heat oven to 450˚ F (230˚ C).
  2. Use whatever type of pasty crust that you prefer — homemade or store-bought — and use it to cover a deep, 9 inch (23 cm) pie plate/pan.
  3. Use a fork to puncture the pie crust before baking for 10 to 12 minutes in the pre-heated oven. Crust should be golden brown. Remove to cool.
  4. Once the crust has cooled somewhat, melt the chocolate chips and warm the milk.
  5. Add the milk to the melted chocolate and whisk to create a ganache (see Notes.)
  6. Use a pastry brush to lightly coat the bottom of the pie crust with the melted chocolate.

to prepare the gelatin

  1. Follow the package directions to quickly prepare the gelatin using both boiling water and ice cubes.
  2. Once the gelatin is dissolved and the ice cubes have melted, add the halved/sliced strawberries and gently stir.
  3. Refrigerate for 30 minutes.

to assemble the pie

  1. Once the pie crust has set and the chocolate coating hardened, coat the chocolate with a bit of pudding.
  2. Evenly space the sliced bananas across the pie’s bottom.
  3. Use as much pudding as is necessary to coat the sliced bananas. Be sure to leave room on top of the pudding for the strawberries. Use an offset spatula to even the top of the pudding.
  4. Use a slotted spoon to place the strawberries atop the pudding. Carefully pour the gelatin to cover the pudding and coat the strawberries.
    • Place excess gelatin and strawberries into serving bowls. Once set they may be served to those poor unfortunates who do not like pie.
  5. Refrigerate at least 2 hours to let the pie fully set. The longer the better.
  6. Serve garnished with freshly whipped cream and shaved chocolate (optional).

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Strawberry Banana Pie 6

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Notes

You can make this pie any number of ways, from the very simple — use store-bought pastry and instant pudding mix — to the more involved — make your own pastry, pudding, and strawberry glaze. No matter how you choose to prepare it, you’ll find this pie makes a fine dessert.

I bet that a few of you gasped and clutched your pearls when you read that I had prepared the pudding in the microwave. Release the pearls! Martha Stewart’s vanilla pudding recipe is a good one and is prepared in a more traditional way.

Whatever type of pudding you prepare, be sure it is on the firm side so that the pie doesn’t collapse as the runny pudding fills the empty place left when you serve a piece of the pie.

Although I like the chocolate coating for the pie’s crust, you’ll create new problems if the chocolate is rock-hard when solid. Remember you’ll have to cut through it to serve the pie. Use enough milk to make a ganache that will stiffen without getting too hard. Either that or make the chocolate coating as thin as possible.

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It’s déjà vu all over again …

Blueberry-Lemon Slice copy

Since today’s recipe was a dessert, why not end this post with another? This Blueberry-Lemon Slice is the perfect combination of tart and sweet and not at all difficult to prepare. It’s also a tasty way to use some of those blueberries if, like me, you freeze a couple quarts every summer. You will see the recipe when you click HERE.

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Coming soon to a monitor near you …

Zucchini Pesto Pasta Preview

Zucchini “Noodles” with Walnut Pesto

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Stovetop Braised Rabbit

Rabbit ServedI’ve mentioned in the past that Dad was a hunter. When I was very young, he and a few friends would spend a weekend deer hunting in autumn. I don’t recall him ever being successful, though we sometimes received venison from one his friends. Whether the friend was a member of the hunting party or just generous, I do not recall.

Dad was far more successful hunting pheasants. He’d leave early in the morning and return that night, usually with at least one ring-necked pheasant. Very often, he and I dressed the birds. Because the seasons overlapped, he sometimes brought home a rabbit, as well. He skinned the animal and I remember cleaning them but not very often. I think Mom objected far more to my participation than I did. I couldn’t/wouldn’t do it today.

Rabbit Sous Chef

Flat Ruthie comes out of retirement

We enjoyed rabbit many more times than Dad’s rifle ever supplied. Grandpa sometimes brought them home from the farmers market already dressed. Dad also brought them home but I do not recall his source. Though not a regular part of our diet, it wasn’t a surprise to see rabbit served when Dad was home for dinner.

Today, I’ve a number of groceries that sell rabbit. With the exception of one butcher shop, all are frozen. If I’m going to buy a frozen rabbit, I’ll buy one that carries the date on the label and from a store I trust. As I’ve said in the past, developing relationships with your butchers and grocers can prove beneficial in a number of ways.

I rarely buy rabbit to cook for myself. I will buy one, however, and bring it to Zia. Served relatively rarely, these days rabbit is more of a treat than it ever was. With only two of us seated at the table, one rabbit is more than enough to satisfy us both. No matter which of us is cook that night, we always cook our rabbit the same way and that’s the recipe I’ll be sharing. Do take a look at the Notes section, however, for an alternative way to prepare it.

One thing to keep in mind when preparing rabbit is that it is a very lean meat. With so little fat, the meat can be tough and dry if not prepared correctly. I know because I once served my Traveling Companion probably the worst rabbit dinner ever prepared. WIth lean meats, low and slow is the way to go. Keep the heat low and take your time braising it. You’ll be rewarded with a moist, tender rabbit to serve your guests.

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Rabbit Braise Start*     *     *

Stovetop Braised Rabbit Recipe

Ingredients

  • 1 dressed rabbit, about 3 lbs 
  • olive oil
  • 2 cloves garlic, chopped
  • 1 tomato, chopped – 2 TBS tomato paste may be substituted – (optional)
  • 2 sprigs of fresh rosemary
  • white wine
  • salt and pepper

Directions

  1. Cut the rabbit into manageable pieces. This can be from 8 to 12 pieces, depending upon your preference and plans for serving.
  2. Season the rabbit with salt and pepper. 
  3. Heat a few TBS of olive oil over med-high in a deep frypan with a lid. 
  4. Place the garlic and rabbit pieces into the pan and brown the rabbit before flipping them over to brown the other side — about 5 – 8 minutes per side.
  5. Add the tomato (optional), rosemary, and about ¾ cups of white wine to start, and bring the pan to the boil. 
  6. Reduce the heat to a soft simmer, cover, and braise the rabbit for well over an hour — more like an hour-and-a-half. 
  7. During the braise, turn the pieces over occasionally and add more wine, as needed, should the pan begin too dry. You may substitute water or chicken stock for some of the wine. 
  8. When fully cooked, remove and discard the rosemary sprigs, place the rabbit on a platter, and serve.

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Rabbit Braising

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Notes

This recipe is the Bartolini method of braising rabbit. (Actually, it was Mom’s idea to add a little tomato, “Just for color.”) If, like me, you have a difficult time getting the braise right, you may want to try cooking the rabbit in the hunter’s style, alla cacciatore. Mom’s cacciatore is also a stove top braise but it includes bell peppers, onions, and mushrooms. They’ll keep the rabbit moist, just as they do chicken. There’s no need to go looking for the recipe. Mom’s Chicken Cacciatore is today’s “Deja Vu” dish.

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It’s déjà vu all over again …

Cacciatore with Polenta

Whether you decide to cook rabbit in this style, you really should give Mom’s cacciatore a try. The peppers, onions, mushrooms, and rosemary combine with the wine to make a very appetizing main course. Best of all, the aroma will fill your kitchen like only the best comfort foods can. You can see how it’s prepared by clicking HERE.

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Coming soon to a monitor near you …

Strawberry Pie Preview

Mom’s Strawberry-Banana Pie

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2015 Ends with a Bang … er … an eBook!

 

Agno all lind up post

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I am very happy to let you all know that our family cookbook, “Recipes from the Bartolini Kitchens”, has (finally) been converted to Kindle format. It is now available on Amazon Kindle sites the world over.

You can find links to the Amazon websites for the countries where our book is being offered on the Cookbook page, the icon of which is located under the blog’s banner photo. For you convenience, you can reach it by clicking HERE.

If none of the listed options appeal to you, the cookbook is now available at Barnes & Noble Booksellers. as well. That information is also on the Cookbook age.

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As I’ve said before, thank you all for your encouragement and support.

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Stewed Cuttlefish and Squid

Sepia e Calamari in Umido

It’s that time of year when some will surf the net looking for seafood recipes. In many Italian households, you see, Christmas Eve will be celebrated with a Feast of the 7 Fishes … or 11 Fishes … or 12 Fishes … or 13 Fishes. The number itself is dependent upon: a) the number of Christian Sacraments (7); b) the number of Apostles minus Judas (11); c) the number of original Apostles (12); or, d) the number of original Apostles plus Jesus (13). No matter how or why you count them — and there are more versions than those I’ve listed — that’s a lot of fish dishes.

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Sepia e Calamari in Umido

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Although my family never celebrated with a Feast of however many Fishes, we did have a variety of seafood dishes to enjoy on Christmas Eve. I’ve shared those recipes, along with a meatless dish or two, in previous years. To make it easier for you to access them, I’ve created a “Christmas Eve” category that you can access at the end of this post or on the right side of the blog’s Home Page. If you need more suggestions, you may want to check out my Seafood (Frutti di Mare) category. There you’ll find every seafood dish I’ve shared over the past 5 years. (5 years!! Do you believe it?)

I doubt that today’s recipe was ever served at either home of the two-flat. The fact is, either cuttlefish (sepia) or squid (calamari) would have been served but never both in the same pot. Believe me. Initially I had no intention of doing it either. The fact is that the fishmonger was out of fresh cuttlefish and the box contained fewer than were needed to make today’s dish. As luck would have it, that was the only box that he had. It had been decades since either Zia or myself had even seen cuttlefish and I wanted to surprise her with them during the last Visitation. So, I bought some fresh squid and decided to sail into uncharted culinary waters.

Before getting into the recipe, lets talk seafood. Cuttlefish, squid, and octopus are all members of the cephalopod family. As you can see in the photo below, a cuttlefish has the shorter, more round body with tentacles that are also shorter and thicker than its squid cousin. If you own a parakeet/budgie, you may have purchased a cuttlebone for it to use to maintain its beak. That “bone” comes from cuttlefish. In squid, that bone is a smaller, clear, and flexible piece of cartilage. It’s known as the “pen”. The flesh of cuttlefish is thicker than that of squid and most believe it to be more tender. When cooked in umido, like today’s dish, the difference is too minimal to be noticed — at least to my palate. Lastly, because of the differences in body type, I sliced the cuttlefish lengthwise into strips. The squid’s body was cut into rings. The tentacles of both were cut in half but if you find them unappealing, just discard them. (See NOTES for help with cleaning squid.)

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Cuttlefish & Squid

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Stewed Cuttlefish and Squid Recipe

Ingredients

  • 2 to 3 tbs olive oil
  • 2 or 3 anchovies
  • 4 cloves garlic, chopped or grated
  • red pepper flakes to taste
  • 1 lb raw cuttlefish, skinned, cleaned and cut into strips. If using tentacles, cut in half.
  • 1 lb raw squid, skinned, cleaned, and cut into rings. If fusing tentacles, cut in half.
  • 1 cup dry white wine
  • 1 large can (28 oz, 800 g) whole tomatoes
  • 1 small can (14 oz, 400 g ) diced tomatoes
  • 2 tbs fresh parsley, chopped
  • 2 tbs fresh basil, chopped
  • salt and pepper, to taste
  • 1 whole clove garlic, minced or grated
  • sliced, thick crusted bread for serving

Directions

  1. Heat oil over med-high heat in a medium, heavy bottomed sauce pan.
  2. Add the anchovies, garlic, and red pepper flakes before reducing heat to med-low. Cook for about 2 minutes. Do not allow garlic to burn.
  3. Add cuttlefish and squid and continue to cook until flesh whitens – about 5 minutes.
  4. Add wine and increase heat to med-high. Continue to cook until wine is reduced by half – about 7 to 10 minutes.
  5. Add both cans of tomatoes, tearing the tomatoes by hand as you add them to the pot.
  6. Combine the parsley and basil and use 3/4 to season the pot. Reserve the rest. Stir to fully combine.
  7. Reduce the heat to medium and allow the pot to simmer for at least 20 minutes. It is ready to be served when the stew has thickened and grown deeper in color.
  8. Bring to the table garnished with the remaining chopped basil and parsley.

To Serve

While the stew simmers, toast some crusty bread, one slice per serving. While still warm. rub the remaining garlic clove across the bread. Place one slice of the now garlicky bread

into the bottom of each serving bowl. When it has finished simmering, ladle the stew over the bread in each bowl. Buon appetito!

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Notes

When cooking cuttlefish or squid, either cook them for less than a minute or more than 45 minutes. Anything in between will result in seafood with the texture of rubber. Because this is a stewed dish, if in doubt, taste a piece. If it’s chewy, continue to cook until tender.

As you know, I work alone in the kitchen, taking all the photos as I go. Normally, there isn’t a problem that a time delay and remote shutter cannot handle. Cleaning squid, however, is a different matter completely. Being the ham-fisted person that I am, there really was no way for me to capture the cleaning without in some way impacting my camera. Is squid juice corrosive? I didn’t want to find out, so, I’ve found a video that will teach you what you need to know about cleaning squid — all in under 3 minutes. Enjoy!  How to clean squid.

This is another seafood dish in which the flavors are relatively mild. Using grated cheese would pretty much obliterate them. Save that cheese for some other dish on the night’s menu.

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Leftovers?

Squid and Sepia Leftovers

Was there any doubt?

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It’s déjà vu all over again …

Frutti di Mare, Deja vu

Whether you choose to serve this dish individually, with each dinner guest receiving a packet, or en masse, with a large packet placed in the table’s center, few dishes will delight your table mates like Linguine with Seafood in Parchment. After all, who doesn’t like receiving gifts this time of year and this one comes with a fantastic aroma that’s released upon opening. It doesn’t get much better than this and you can learn all about it HERE.

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Coming soon to a monitor near you …

Braised Rabbit PreviewStovetop Braised Rabbit

(You may want to skip this one, Eva.)

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Grilled Clams

I do enjoy going to the fishmonger. I may go in with something in mind but I always leave with something else entirely. One of my last visits is a case in point.

This particular Tuesday I went shopping for chicken. My fishmonger is the only place in town that I know of where you can buy fresh, never frozen, organic chicken. I left with a chicken — and a little more than a pound of “Vancouver blue clams”. I just couldn’t resist them.

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Preview Clams

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These clams were small — about the size of manila clams — and there were 36 of the beauties in my purchase. Best of all, they’re mighty tasty. In fact, I’m already thinking of going back for more.

Once home, I decided to try something different. Believe me. Deciding not to cook them with linguine was one of the toughest culinary decisions I’ve made in a very long time. Even so, having watched a number of chefs grill clams, I thought I’d give it a try myself. The chefs placed the clams directly upon the grill grates, let them open, and then carefully removed them to a serving platter. That wouldn’t work for me.

Being so small, I envisioned watching them open and spilling their delicious juices on to the flames. They’re simply not large enough to comfortably ride the grates. Worse, any liquids to have survived the opening would surely be dumped as I clumsily tried to move the clams to a platter. A cast iron skillet was the answer. First, though, the clams had to be cleaned.

Using my food brush, the clams’ shells were scrubbed clean. After that, they were placed in a bowl of cold, fresh water and left to soak for almost an hour. Midway through, the water was dumped and the bowl refilled. That gave the clams plenty of time to expel any sand. Clams that refused to close were discarded.

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Blue Clams 1

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The grill was lit and the flames set to high. Meanwhile, a lemon-butter sauce was prepared using 4 tbsp butter, the juice of 1/2 lemon, and 1 clove of garlic, smashed. The butter and garlic were gently heated in a small saucepan. When the butter just started to simmer, the lemon juice was added and the heat was shut off. The garlic was allowed to steep in the lemon-butter for a few minutes.

Next, a 10 inch cast iron skillet was placed on the grill directly over the flames. While it heated, some fresh parsley was chopped and a chunk of ciabatta bread was sliced in half. The cut side of both pieces was lightly coated with olive oil and the bread was set aside.

The clams were drained and returned to the bowl, along with a couple of ounces of both white wine and water. By now, the pan was screaming hot. The clams with the wine mixture were poured into the pan and the bread was placed on the grill to toast a bit. The grill lid was then closed.

Back in the kitchen, the garlic was removed from the lemon-butter sauce and the pan was returned to a low heat.

It took barely 2 minutes for the bread to toast, I removed both pieces and the clams were already opening. Within 5 minutes, all the clams were open and were quickly removed to a serving bowl. The pan liquids were added, as well. (Note: be sure to discard any clams that remain unopened after cooking.)

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Grilled Clams 1

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To serve, the bottom piece of bread was placed in a bowl and topped with some clams and a bit of the pan juices. The lemon-butter sauce was poured over the dish and fresh parsley was used to garnish. The top side of the toasted ciabatta bread was served on the side.

Yeah. I’m going back for more clams, but it’s anyone’s guess what else I’ll bring home.

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It’s déjà vu all over again …

LingClams_Lrg300

Nothing but a Pasta with Clams recipe would be appropriate here. It is one of my favorite dishes and one I’m sure you’ll enjoy. You can see how the dish is prepared simply by clicking HERE.

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Coming soon to a monitor near you …

Sepia e Calamari in Umido Preview

Stewed Cuttlefish and Squid

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Happy Thanksgiving – 2015

Thanksgiving 2015

Another year, another Sammich.

So much to be Thankful for.

To Those celebrating the Holiday,

We Bartolini wish You a Bountiful Thanksgiving

And may Everyone enjoy a Wonderful Weekend. 

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(Comments for this post have been closed. See? With one less comment to write today, that’s yet another thing to be thankful for.)

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