Published by tony November 25th, 2007
Baccala
Baccala, or salt cod, is a common dish in Italy. Fresh whole cod is boned and its sides salt cured and preserved in wood barrels. This unique Italian recipe is very fragrant, due to the saffron. Serve with plenty of Italian bread for dipping! Enjoy!
Ingredients:
1 1/2 lbs baccala (salted cod)
2 shallots
1/2 bulb garlic
1 lb plum tomatoes
1/2 bunch fresh parsley
1 tbsp olive oil
1 tsp saffron threads
1/2 cup dry white wine (not cooking wine)
1 cup fish stock (or broth)
2 tbsp fresh-grated Parmesan cheese
Fresh-cracked black pepper
Preparation:
1 - Lightly pound the baccala to soften. Soak the baccala in ice-cold water in a large plastic container for at least 2 days (4 days is better) in the refrigerator. Pour off the water every 8 to 12 hours, rinse the fish, and add fresh ice-cold water. Pat fish dry.
2 - Peel and mince the shallots and garlic. Clean and chop the tomatoes. Clean and gently chop the parsley.
3 - Heat the oil to medium temperature in a large saucepan. Add the fish, shallots, garlic, and tomatoes. Saute for 5 minutes. Add the saffron and wine; let the wine reduce by half the volume. Pour in the stock, and cook for approximately 20 minutes, uncovered.
4 - Serve in shallow bowls sprinkled with the cheese, parsley, and pepper.
Serves 8 to 10
Mangiare!
Published by tony November 20th, 2007
Classic Biscotti
Biscotti are baked twice for extra crunch. You can put any dried fruit or nut in biscotti. Pistachios and hazelnuts work especially well. There are numerous variations of this Italian recipe, but these are the classic almond and anisette flavor. Enjoy!
Ingredients:
1 1/2 cup unsalted butter
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs, lightly beaten
1/4 cup anisette liquer
3 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup sliced almonds
Preparation:
1 - Preheat oven to 375F. Lightly grease baking pan with 1/2 tsp of butter. Cream together the butter and sugars. Add the eggs and anisette. Sift together the flour, baking powder, and baking soda into a separate, large bowl.
2 - Mix together the butter and flour mixtures until well mixed and a dough forms. Fold in the almonds.
3 - Divide the dough into 2 equal parts and form each into an oval-shaped mound about 2 inches high. Place the dough mounds on a baking sheet.
4 - Bake for 20 minutes. Slice the mounds lengthwise into 2-inch-thick pieces. Return to the oven and bake for 5 minutes.
5 - Remove from the oven and let cool slightly. Store in an air-tight container.
Serves 8 to 10
Biscotti make a great holiday gift for friends and family!
Published by tony November 18th, 2007
Cheese Frittata
Serve this frittata warm with fresh crusty Italian bread and a leafy green salad on the side. Enjoy this easy Italian recipe!
Ingredients:
5 red potatoes
3 Vidalia onions
10 eggs
1/2 cup whole milk
1/2 cup shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 cup mascarpone cheese
1/4 cup fresh-grated Parmesan cheese
1/4 bunch fresh parsley
2 tbsp olive oil
Fresh-cracked black pepper
Preparation:
1 - Preheat oven to 375F. Peel the potatoes, if desired. Thinly slice the potatoes. Peel and slice the onions. Beat the eggs in a bowl, and whisk in the milk and cheeses. Clean and chop the parsley.
2 - Heat the oil to medium temperature in a large ovenproof saute pan. Add the potatoes and onions. Cover, and cook for 3 minutes. Turn the potatoes, cover, and cook for 3 more minutes. Continue cooking and turning the potatoes every 3 to 5 minutes until tender and lightly browned.
3 - Pour in the egg and cheese mixture, and mix thoroughly.
4 - Place the pan in the oven and bake, uncovered, until the egg is set, about 15 to 20 minutes. Serve sprinkled with the parsley and black pepper.
Serves 8 to 10
Mangiare!
Published by tony November 11th, 2007
Italian Bread Pudding
Many cultures have their own version of bread pudding - everyone seeks a use for day-old bread. This is the Italian version of this popular dessert. Enjoy!
Photo Credit:www.whatwereeating.com
Ingredients:
1/4 cup unsalted butter
1 large loaf day-old or toasted Italian bread
6 eggs
2 cups whole milk
2 cups heavy cream
1/4 cup anisette liqueur (optional)
1/4 cup honey
1/4 cup granulated sugar
Preparation:
1 - Preheat oven to 375F. Lightly grease an oblong 13″ x 9″ baking pan with 1 tsp of the butter. Melt the remaining butter. Tear the bread into large chunks, and combine with melted butter in a bowl.
2 - Beat the eggs in a large bowl, and whisk in the milk, cream, liqueur, honey, and sugar.
3 - Place the bread mixture in the prepared pan. Pour the egg mixture over the top, and stir.
4 - Bake for 30 minutes, uncovered. Stir, and return to the oven. Bake for about 15 to 20 minutes longer until set. Serve warm with whipped cream, if desired.
Serves 8 to 10
Published by tony November 11th, 2007
Chicken Fricassee
This Italian version of stewed chicken is a favorite dish in many Italian and Italian-American homes. Enjoy this easy italian recipe!
Ingredients:
3 lbs boneless chicken
2 white onions
1 bulb garlic
20 plum tomatoes
1/2 bunch fresh parsley
10 sprigs fresh thyme
3 tbsp olive oil
1 cup Merlot
4 cups chicken broth
2 bay leaves
1 tbsp fennel seeds
Fresh-cracked black pepper
1/4 cup fresh-grated Parmesan cheese
Preparation:
1 - Rinse the chicken in cold water and pat dry with paper towels. Peel and roughly chop the onions. Peel and mince the garlic. Clean and roughly chop the tomatoes. Clean the parsley and thyme, and leave whole.
2 - Heat the oil to medium-high temperature in a large heavy-bottomed pan with a lid. Brown the chicken on all sides. Add the garlic and onion, and lightly brown. Add the tomatoes, and stir for 2 minutes.
3 - Pour in the wine, and reduce by half the volume. Add the stock, herbs, and spices. Reduce heat to low.
4 - Cover, and simmer for 90 minutes. Serve sprinkled with the Parmesan cheese.
Serves 8 to 10
(6 votes, average: 4.17 out of 5)
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(8 votes, average: 4.38 out of 5)
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