Tag Archives: italian cuisine

Cauliflower & Broccoli Pasta

Adapted from Chez Panisse Vegetables

Ingredients:

Preparation:

Boil a large pot of salted water.   Saute the cauliflower and broccoli in olive oil in a large saute pan.  When the cauliflower begins to soften, season with salt and pepper and add the onion.   Saute over medium high heat until the vegetables are brown and tender.   The cauliflower and broccoli should still be slightly crunchy and should not look steamed.  Add the garlic and rosemary and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water.  Add the chili oil, vinegar and the pine nuts.  Taste and correct the seasoning for salt, chili oil and vinegar.  When the pasta is done, drain and add to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, then add the parsley and cheese, toss together and serve.

Advertisements

Linguini Aragosta Fra Diavolo (Spicy Lobster) – Feast of the Seven Fishes

Ingredients:

  • The meat from 2 (approximately 2 pound) Lobsters
  • 1/4 C  Lucini Extra Virgin Olive Oil
  • 2 TB    Garlic (minced)
  • 1/2 tsp Hot Pepper flakes
  • 1/2 C  White Wine (dry)
  • 2 C  Lucini Organic Plum Tomatoes
  • 4      Anchovies  (chopped coarsely)
  • 2 tsp Oregano (dried)
  • 2 TB  Salt
  • 1 LB   Linguini (or Fettucini, Spaghetti, etc.)
  • 3 TB   Italian (flat-leaf) Parsley (chopped coarsely)
  • Black Pepper (fresh, ground)

Preparation:

Place a large Dutch oven over medium heat, and when it is hot, add the olive oil.  Add the garlic and stir until golden, about 2 minutes.  Add the hot pepper and lobster meat and cook, stirring, for 5 minutes.

Add the wine and tomatoes to the pot and bring to a simmer.  Add the anchovies and oregano and stir well.  Transfer the pot to the oven and cook until the sauce has thickened, 6 to 7 minutes.  Remove from the oven.

While the sauce is cooking, fill a 10-quart stockpot to half with water and bring to a boil over high heat.  Add the salt.  Add the pasta, stir, and cook until al dente.

Drain the pasta, reserving 1/2 cup of the pasta cooking water, and add the pasta to the pot of sauce.

Add the lobster meat and parsley to the sauce and simmer for 2 minutes. If the pasta looks dry, add the reserved cooking water 1 tablespoon at a time, tossing to combine between additions.  Season with salt, pepper and hot pepper flakes (or Lucini Chili-Infused Extra Virgin Olive Oil).

Cacciucco Livornese – Fish Stew (Feast of the Seven Fishes)

The idea here is to use 2 pounds total of a variety of fish, so if you cannot find (or don’t like) one of the fishes below, just replace it with something that works for you.  When preparing a variety of dishes, a great time/effort/stress saver, is to include a stew.

Ingredients:

  • 1             Onion (medium, peeled, chopped coarsely, about 3/4 C)
  • 3 TB      Garlic (peeled, chopped coarsely)
  • 1/4 C    Parsley (remove most of the stems)
  • 3 TB      Basil leaves
  • 1/2 C    Lucini Extra Virgin Olive Oil
  • 1/2 C    dry white wine
  • 2 C         Lucini Organic Tuscan Plum Tomatoes (chopped coarsely)
  • 2 C         Stock (fish or seafood stock would be optimal, but vegetable and poultry will work as well)
  • 2 TB      Lucini Pinot Noir Vinegar
  • 1/2 tsp Salt (sea)
  • 1/2 LB  Squid (cleaned very well, cut into 1-inch rings, octopus or even shucked clams can substitute)
  • 1/2 LB  Swordfish (skin removed, cut into 1-inch cubes)
  • 1/2 LB  Shrimp  (shelled – I use U/20)
  • 1/4 LB  Scallops
  • 1/4 L B Sole (or another firm white fish, cut into 1-inch pieces)
  • 2 TB  Lucini Lemon-Infused Extra Virgin Olive Oil
  • 2 TB  Lucini Chili-Infused Extra Virgin Olive Oil
  • 8        slices of Bread (1-inch tick, toasted)

Preparation:

Mince the onion, garlic, parsley and basil together.  Heat the oil in a heavy-duty pot and stir in the minced vegetable mixture.  Cook over low heat until the ingredients soften (about 5 minutes).  Raise the heat to high, pour in the wine and cook until reduced by half.  Lower heat and stir in the tomatoes, stock and salt.  When bubbles just begin to appear on the sides of the pot, add the fish and then cook just until the fish turns opaque or whitish looking and flakes easily with a fork, and the shrimp have turned pink.  Meanwhile, toast several slices of bread and rub them with a garlic-infused oil.

Stir in the chili and lemon oils and correct the salt, pepper and vinegar, if necessary.  Once the fish is done, line the bottoms of your bowls with the toasted bread, ladle the cacciucco over them, and serve.

Sicilian Shrimp (Gamberoni Siciliana) – Feast of the Seven Fishes

This dish is often served as of the attractions in the Feast of the Seven Fishes.

Ingredients:

  • 1 LB    Shrimp (peeled, de-veined, large shrimp – 20count – are best)
  • 1/4 C  Lucini Extra Virgin Olive Oil
  • 1           Red Onion (medium, diced)
  • 1           Bell Pepper (medium, diced)
  • 1/2 jar  Lucini Organic Diced Tomatoes (12-14 ounces)
  • 1 TB     Pine Nuts
  • 1 TB     Raisins (golden are preferrable)
  • 1 TB     Capers (rinsed well)
  • 1/2 C   White Wine (your favorite Sicilian white or Pinot Grigio)
  • 1 tsp    Orange Juice (fresh)
  • 1/4 tsp Cumin (fresh, ground)
  • 2            Bay Leaves
  • 1/2 tsp Red Pepper (dried)
  • Salt
  • Black Pepper (freshly ground)

Preparation:

Heat the olive oil over medium-high heat until almost smoking.  Add the onion and bell pepper and cook until softened.  Add the tomatoes, pine nuts, raisins, capers, wine, juice, cumin, bay leaf and red pepper and bring to a boil.  Turn down to simmer and add the shrimp.  Cover and cook the shrimp for 5-7 minutes until cooked through.  Remove from the heat and season with orange juice, salt and pepper to taste.

Adapted from Anna Tosca Lanza

Fig Marmalade (Marmellata di Fichi)

Ingredients:

Preparation:

Wash the figs well then chop them and combine with the sugar in a bowl.  Cover them and let them rest overnight.  The next morning transfer them to a pot and cook over medium heat them over a moderate flame, stirring often until they come to a boil.  Reduce the heat and simmer, skimming away the foam occasionally, until thick (a drop of liquid on an inclined plate doesn’t run).  Add the olive oil and vinegar and simmer for 5 more minutes.  Transfer the marmalade to sterile jars, seal them, sterilize them, and when they have cooled transfer them to your pantry.

Caramelized Pears with Parmigiano

Ingredients:

Preparation:

Cut each pear into 8 equal pieces.  Toss the pears and sugar together gently in a bowl.

Pour the olive oil into a large sauté pan over medium heat.  Add the pears and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the sugar just begins to caramelize (turns to an amber color). Do not let the sugar turn brown.  Add the cherry balsamic, salt and orange zest.  Cook 2 to 3 minutes longer or until the sauce starts to reduce.

Transfer the pears to serving dishes and top with the sauce, parmigiano and chopped mint.

Parmesan Encrusted Chicken Breasts Puttanesca

Ingredients:

Preparation:

Heat a large nonstick skillet over medium high heat.  Mix the shredded cheese, paprika and black pepper.  Coat the breasts with the cheese mixture, pressing the cheese in to adhere.   Add 2 tablespoons of olive oil to the skillet.  Set breasts into the skillet and cook for minutes per side, until cheese forms an even, golden casing around the tender chicken breasts.  Top the breasts with the tomato sauce for the final minute.