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bowl,
OTTOLENGHI'S BLUEBERRY, ALMOND AND LEMON CAKE Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper.PASSATELLI IN BRODO
No, it’s not mealworms, as one of my readers on my Instagram page suggested. They’re passatelli, a specialty from the regions of Le Marche and Emilia Romagna, where my mother is from. They’re considered a pasta, but there’s no flour in SPAGHETTI ALLA CARBONARA Spaghetti Alla Carbonara Printable Recipe here (serves two) 2 ounces pancetta or guanciale (or American bacon in a pinch) 2 eggs, beaten 1/2 cup pecorino or parmigiano, plus more for sprinkling on top freshly cracked black pepper 1/4 to 1/3 pound spaghetti Cut the pancetta into small bits and fry in RICOTTA AND CHOCOLATE CROSTATA In a food processor, combine the flour, granulated sugar, lemon zest, baking powder, and salt and pulse to mix. Add the butter and pulse until the mixture is crumbly.SISE DELLE MONACHE
Sise Delle Monache From a recipe on the website of the Abruzzo region. Click here to view the page. Printable Recipe here: Ingredients for the dough: 12 eggs 300 grams (1 1/2 cups) of sugar,ITALIAN RUM CAKE
Italian Rum Cake printable recipe here. for the basic sponge cake: 6 extra large eggs, room temperature 3/4 cup sugar 1 tsp. grated orangeor lemon zest
SOUTHERN ITALIAN JARRED GREEN TOMATOES Don’t let those green tomatoes waste away on the vines. Instead, try this unique way of preserving late season green tomatoes – a recipe that comes from the Calabrian side of my family. This is one of thosethings you’re
LIDIA BASTIANICH
The house was founded more than 100 years ago by the father and husband of Dorothea Van Dyke McLane, a well-to-do Princetonian who ministered to the needs of recent Italian immigrants at the turn ofthe 20th century.
LASAGNA ROLL-UPS FOR A CROWD The key to enjoying your own party is getting things done ahead of time as much as possible. For this party, held last Saturday afternoon to celebrate my son’s engagement and to introduce my cousins to my daughter-in-law-to-be (oh, how I love the sound of that), I CIAO CHOW LINDABLOGABOUT MECONTACTSOUPPOLENTAICE CREAM FOR THE CAKE: Grease and flour two 9" round pans (or two square 8" pans or one 9" x 14" pan) and preheat oven to 350 degrees. In a mixingbowl,
OTTOLENGHI'S BLUEBERRY, ALMOND AND LEMON CAKE Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper.PASSATELLI IN BRODO
No, it’s not mealworms, as one of my readers on my Instagram page suggested. They’re passatelli, a specialty from the regions of Le Marche and Emilia Romagna, where my mother is from. They’re considered a pasta, but there’s no flour in SPAGHETTI ALLA CARBONARA Spaghetti Alla Carbonara Printable Recipe here (serves two) 2 ounces pancetta or guanciale (or American bacon in a pinch) 2 eggs, beaten 1/2 cup pecorino or parmigiano, plus more for sprinkling on top freshly cracked black pepper 1/4 to 1/3 pound spaghetti Cut the pancetta into small bits and fry in RICOTTA AND CHOCOLATE CROSTATA In a food processor, combine the flour, granulated sugar, lemon zest, baking powder, and salt and pulse to mix. Add the butter and pulse until the mixture is crumbly.SISE DELLE MONACHE
Sise Delle Monache From a recipe on the website of the Abruzzo region. Click here to view the page. Printable Recipe here: Ingredients for the dough: 12 eggs 300 grams (1 1/2 cups) of sugar,ITALIAN RUM CAKE
Italian Rum Cake printable recipe here. for the basic sponge cake: 6 extra large eggs, room temperature 3/4 cup sugar 1 tsp. grated orangeor lemon zest
SOUTHERN ITALIAN JARRED GREEN TOMATOES Don’t let those green tomatoes waste away on the vines. Instead, try this unique way of preserving late season green tomatoes – a recipe that comes from the Calabrian side of my family. This is one of thosethings you’re
LIDIA BASTIANICH
The house was founded more than 100 years ago by the father and husband of Dorothea Van Dyke McLane, a well-to-do Princetonian who ministered to the needs of recent Italian immigrants at the turn ofthe 20th century.
LASAGNA ROLL-UPS FOR A CROWD The key to enjoying your own party is getting things done ahead of time as much as possible. For this party, held last Saturday afternoon to celebrate my son’s engagement and to introduce my cousins to my daughter-in-law-to-be (oh, how I love the sound of that), I CIOPPINO - CIAO CHOW LINDA In a recent episode of Stanley Tucci’s “Searching For Italy,” when he was on the Tuscan coast that borders Liguria, he ate a seafood stew called cacciucco, prepared by chef Fabbio Picchi, who owns the restaurant Cibreo in Florence. PicchiCARROT CAKE
Carrot cake is one of those throwbacks that always reminds me of the 1970s, when the recipe emerged as a standard dessert in my repertoire. Although I loved it then, it was a bit heavy and weighed-down with ingredients, including crushed pineapple and shredded coconut. MOZZARELLA IN CARROZZA If you like grilled cheese, then you’ll love mozzarella in carrozza, Italy’s version of the iconic American sandwich. The dish — melted mozzarella cheese hugged by two slices of crunchy deep-fried bread — comes from the Campania region and is frequently found as street foodin Naples.
RICOTTA AND CHOCOLATE CROSTATA In a food processor, combine the flour, granulated sugar, lemon zest, baking powder, and salt and pulse to mix. Add the butter and pulse until the mixture is crumbly.BANANA MUFFINS
The recipe, from King Arthur Baking, says it makes 12 muffins, but I got 11. When I originally made it, I thought the recipe omitted baking powder, so I added 1/2 teaspoon, since itPISAREI E FASO
Nearly every region of Italy has its own version of pasta and beans and pisarei e faso is the specialty of the area around Piacenza, where most of my relatives live. For PEAR AND PECORINO "RAVIOLI" Many years ago, when my daughter was a student in Florence, Italy, she took us to a restaurant called “Quattro Leoni” where I first ate little bundles of pasta wrapped around pear and pecorino cheese. I’ve been wanting to makeITALIAN RUM CAKE
Italian Rum Cake printable recipe here. for the basic sponge cake: 6 extra large eggs, room temperature 3/4 cup sugar 1 tsp. grated orangeor lemon zest
TWELVE-HOUR PORK ROAST Score the skin of the ham. Roast for a half hour at 450 degrees F., then lower the temperature to 250 degrees. Mix the remaining ingredients (except the chicken broth or water) in a food processor, or a mortar and pestle. SPAGHETTI WITH TUNA FISH Place the oil in a saucepan and add the garlic and scallions. Meanwhile, start cooking the pasta. Sauté until soft, then add the tuna, breaking it up with a fork. CIAO CHOW LINDABLOGABOUT MECONTACTSOUPPOLENTAICE CREAM Instructions. Grease and flour two 9" round pans (or two square 8" pans or one 9" x 14" pan) and preheat oven to 350 degrees. In a mixing bowl, beat the sugar, oil and eggs together until pale yellow. Add the vanilla. Sift the flour, cinnamon, nutmeg, bakingPASSATELLI IN BRODO
Instructions. Mix all the ingredients together until they form a stiff dough. Roll it into a ball and let it rest for at least ½ hour. Take some of the dough and place it in a potato ricer or meat grinder. Press hard to push through until the passatelli start coming through. Cut them off and place on a plate until ready to cook.SISE DELLE MONACHE
4 large egg yolks. 3/4 cup granulated sugar. 1/4 cup all purpose flour. Put the lemon zest and the milk into a large, heavy saucepan and simmer over low heat for about 10 minutes. In a large bowl or mixer, beat the egg yolks and sugar until thick and palePISAREI E FASO
1 1/2 cup flour. 1 T. oil. about 1/4 cup boiling water. about 1/4 cup cold water. Add the boiling water to the bread crumbs and mix until it’s the consistency of sand. Wait until the mixture has come to room temperature, then add the flour, oil and cold water. Knead it OTTOLENGHI'S BLUEBERRY, ALMOND AND LEMON CAKE Set the pan aside. Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of thebowl a
SOUTHERN ITALIAN JARRED GREEN TOMATOES The first thing to do is cut out the top “eye” of the tomato and slice them about 3/8 to 1/2 inch inch thick. The smaller ones you can cut in half, the larger ones into thirds: Then liberally sprinkle regular table salt all over them. Don’t use kosher salt or they’llbe way too salty.
LIDIA BASTIANICH
In a large skillet, heat the oil and sauté the onions for about 10 minutes over medium-high heat, until transparent. Add the bones, meat, bay leaves, cloves, salt, pepper and paprika, and sauté 10 minutes longer. Add the wine, raise the heat, and cook about 10 minutes, until the wine has reduced by half. Add the tomato paste and the porcini. LASAGNA ROLL-UPS FOR A CROWD In a large bowl, mix the mozzarella, parmesan, drained chopped spinach, eggs, salt, pepper and nutmeg. Blend thorough. Spread the lasagna noodles out on a cookie sheet and place some of the cheese mixture along each length. Dab with a few dribbles of tomato sauce and roll up. Spread a light layer of tomato sauce in a casserole, thenplace the
ITALIAN RUM CAKE
1 cup whipping cream (optional) Place the sugar, egg yolks and flour in a pan and stir with a wooden spoon until the mixture is smooth and light yellow and all the sugar is dissolved. Heat the milk in another saucepan until it is scalding hot. Slowly pour the PUMPKIN RAVIOLI WITH WALNUT CREAM SAUCE Melt the butter in a saucepan and add the heavy cream and wine. Cook for a few minutes on high heat until the. sauce reduces and emulsifies. Add the nuts, cinnamon, nutmeg salt, and pepper. Take off the heat and add a generous amount of parmesan – at least 1/2 cup ormore.
CIAO CHOW LINDABLOGABOUT MECONTACTSOUPPOLENTAICE CREAM Instructions. Grease and flour two 9" round pans (or two square 8" pans or one 9" x 14" pan) and preheat oven to 350 degrees. In a mixing bowl, beat the sugar, oil and eggs together until pale yellow. Add the vanilla. Sift the flour, cinnamon, nutmeg, bakingPASSATELLI IN BRODO
Instructions. Mix all the ingredients together until they form a stiff dough. Roll it into a ball and let it rest for at least ½ hour. Take some of the dough and place it in a potato ricer or meat grinder. Press hard to push through until the passatelli start coming through. Cut them off and place on a plate until ready to cook.SISE DELLE MONACHE
4 large egg yolks. 3/4 cup granulated sugar. 1/4 cup all purpose flour. Put the lemon zest and the milk into a large, heavy saucepan and simmer over low heat for about 10 minutes. In a large bowl or mixer, beat the egg yolks and sugar until thick and palePISAREI E FASO
1 1/2 cup flour. 1 T. oil. about 1/4 cup boiling water. about 1/4 cup cold water. Add the boiling water to the bread crumbs and mix until it’s the consistency of sand. Wait until the mixture has come to room temperature, then add the flour, oil and cold water. Knead it OTTOLENGHI'S BLUEBERRY, ALMOND AND LEMON CAKE Set the pan aside. Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of thebowl a
SOUTHERN ITALIAN JARRED GREEN TOMATOES The first thing to do is cut out the top “eye” of the tomato and slice them about 3/8 to 1/2 inch inch thick. The smaller ones you can cut in half, the larger ones into thirds: Then liberally sprinkle regular table salt all over them. Don’t use kosher salt or they’llbe way too salty.
LIDIA BASTIANICH
In a large skillet, heat the oil and sauté the onions for about 10 minutes over medium-high heat, until transparent. Add the bones, meat, bay leaves, cloves, salt, pepper and paprika, and sauté 10 minutes longer. Add the wine, raise the heat, and cook about 10 minutes, until the wine has reduced by half. Add the tomato paste and the porcini. LASAGNA ROLL-UPS FOR A CROWD In a large bowl, mix the mozzarella, parmesan, drained chopped spinach, eggs, salt, pepper and nutmeg. Blend thorough. Spread the lasagna noodles out on a cookie sheet and place some of the cheese mixture along each length. Dab with a few dribbles of tomato sauce and roll up. Spread a light layer of tomato sauce in a casserole, thenplace the
ITALIAN RUM CAKE
1 cup whipping cream (optional) Place the sugar, egg yolks and flour in a pan and stir with a wooden spoon until the mixture is smooth and light yellow and all the sugar is dissolved. Heat the milk in another saucepan until it is scalding hot. Slowly pour the PUMPKIN RAVIOLI WITH WALNUT CREAM SAUCE Melt the butter in a saucepan and add the heavy cream and wine. Cook for a few minutes on high heat until the. sauce reduces and emulsifies. Add the nuts, cinnamon, nutmeg salt, and pepper. Take off the heat and add a generous amount of parmesan – at least 1/2 cup ormore.
ABOUT ME - CIAO CHOW LINDA About Me - Ciao Chow Linda. Linda. In my last life, I was a journalist in NYC, but left the rat race to live in Italy for a year. I created this blog upon my return to combine my interests of writing and photography with my love of food and travel. My mother was from the region of Emilia-Romagna, my father’s family was from Calabria andmy
CIOPPINO - CIAO CHOW LINDA In a recent episode of Stanley Tucci’s “Searching For Italy,” when he was on the Tuscan coast that borders Liguria, he ate a seafood stew called cacciucco, prepared by chef Fabbio Picchi, who owns the restaurant Cibreo in Florence. PicchiPISAREI E FASO
1 1/2 cup flour. 1 T. oil. about 1/4 cup boiling water. about 1/4 cup cold water. Add the boiling water to the bread crumbs and mix until it’s the consistency of sand. Wait until the mixture has come to room temperature, then add the flour, oil and cold water. Knead itMY BLOG LIST
101 Cookbooks A Feast for the Eyes Recipe Food Blog Adding An Italian Flare to Our Life! Adri Barr Crocetti An Italian In My Kitchen Bleeding Espresso Ciao Chow Bambina Divina Cucina Domenica Cooks Food Lover’s Odyssey Ho Voglia Di BEEF STEW WITH OVEN BAKED POLENTA Serve over polenta, noodles or mashed potatoes. FOR THE POLENTA: Whisk together the cornmeal, milk, water and salt. Place in the oven, uncovered, with the beef stew during its last hour of cooking. Whisk or sttir every 20 minutes. If it looks like it needs more liquid, addmore water or milk.
SPAGHETTI WITH TUNA FISH Place the oil in a saucepan and add the garlic and scallions. Meanwhile, start cooking the pasta. Sauté until soft, then add the tuna, breaking it up with a fork. Add the capers, red pepper flakes, half the herbs and about ¼ cup of the pasta water. Finish cooking the pasta until almost al dente and add the drained pasta nto the pan withthe tuna.
ORANGE RICOTTA CHEESECAKE pinch of salt. 1/4 cup unsalted butter, melted. 2 T. water, or more if needed. In a food processor, blend the graham crackers, brown sugar, flour and salt until fine crumbs. Add melted butter and water and mix until evenly moistened. Grease an 8 inch springform pan and cover the bottom and sides with aluminum foil. TWELVE-HOUR PORK ROAST Score the skin of the ham. Roast for a half hour at 450 degrees F., then lower the temperature to 250 degrees. Mix the remaining ingredients (except the chicken broth or water) in a food processor, or a mortar and pestle. Remove the roast from the oven after the first half hour, and rub the herb paste into the meat. SPAGHETTI ALLA CARBONARA Spaghetti Alla Carbonara Printable Recipe here (serves two) 2 ounces pancetta or guanciale (or American bacon in a pinch) 2 eggs, beaten 1/2 cup pecorino or parmigiano, plus more for sprinkling on top freshly cracked black pepper 1/4 to 1/3 pound spaghetti Cut the pancetta into small bits and fry in HAZELNUT RICOTTA PEAR CAKE 2. Grind the hazelnuts and flour in a mini food processor until very fine. 3. In a large bowl, using an electric mixer with the whisk attachment, combine the eggs and sugar and beat on high speed for 15 minutes, until the mixture has quadrupled in volume. Gently fold in the hazelnuts and flour with a spatula until just combined. skip to Main ContentMenu
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CARROT CAKE
* May 19, 2021
* 2 Comments
Carrot cake is one of those throwbacks that always reminds me of the 1970s, when the recipe emerged as a standard dessert in my repertoire. Although I loved it then, it was a bit heavy and weighed-down with ingredients, including crushed pineapple and shredded coconut. So I omitted those ingredients and made this version instead, which I have to admit, I like even better. More importantly, so did my husband, who couldn’t wait to dig into it (after an unnamed amount of ravioli) for his birthday yesterday. You don’t have to make it as a layer cake (but oh my, is that cream cheese frosting ever delicious). You can bake it in two 8″ square pans (and freeze one for later), or one long 9″ x 14″ pan, and just dust with confectioner’s sugar when it’s cooled. You can also omit the raisins if you’re not a fan, or the nuts too if you want, making it a purely carrot cake. You don’t have to make these cute carrot decorations either, but if you decide to gild the lily, they’re a snap to create with almond paste and food coloring. The stems are just some snips of chives that are in full bloom in my garden right now. Even a small piece of celerywould work.
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)Carrot Cake
Ingredients
* FOR THE CAKE:
* 2 cups sugar
* 1⅓ cups vegetable oil* 3 large eggs
* 1½ tsps. vanilla
* 2 cups sifted flour* 2 tsps. cinnamon
* ¼ tsp. grated nutmeg * 2 tsps baking soda* 1½ tsps. salt
* 1 pound of carrots, grated* 1 cup raisins
* 1 cup chopped walnuts * FOR THE CREAM CHEESE FROSTING: * 8 ounces cream cheese, softened * ½ cup butter, softened * 3 cups confectioner's sugar * 1 teaspoon vanilla * FOR THE CARROT DECORATIONS: * ¼ cup almond paste * four drops yellow food coloring * 1 drop red food coloring* powdered cocoa
* chive stems
Instructions
* FOR THE CAKE:
* Grease and flour two 9" round pans (or two square 8" pans or one 9" x 14" pan) and preheat oven to 350 degrees. * In a mixing bowl, beat the sugar, oil and eggs together until paleyellow.
* Add the vanilla.
* Sift the flour, cinnamon, nutmeg, baking soda and salt together and add to the wet ingredients. Grate the carrots, either with a food processor or by hand, and add them to the batter with the raisins andwalnuts. Mix well.
* Pour the batter into the pans and bake for about 45 minutes, or until the cake bounces back when lightly pressed. * I also use a toothpick to test. Poke it into the center and if it comes out clean, the cake is done. * Frost with the cream cheese frosting and decorate with the almond paste "carrots" if desired. * Alternately, dush with confectioner's sugar. * FOR THE CREAM CHEESE FROSTING: * Beat the frosting ingredients together in a mixer until smooth and use about ¼ of the frosting for between the cake layers, then spread the rest on the sides and top of cake. * Decorate with crushed walnuts along the bottom of the frosted cake, and with the almond paste "carrots" on top. * TO MAKE THE ALMOND PASTE CARROTS: * Use ¼ cup of almond paste and mix with the food coloring. * Shape into small carrot shapes. * Using a toothpick, dip it into some cocoa, then make little indentations on the carrots to simulate "dirt." * Poke a hole in the top of each carrot, and insert a short piece ofa chive stem.
* Place the "carrots" on top of the cake.3.5.3251
BANANA MUFFINS
* May 11, 2021
* 1 Comment
Have you got leftover bananas rotting on the counter? This is a delicious and quick alternative to the ubiquitous banana bread baked in a loaf pan. The texture is much finer than a traditional banana bread and for some reason, it’s a much lighter bake, but filling at the same time (well, if you eat two of them in a row, that is. But I’m not naming names.) The recipe, from King Arthur Baking, says it makes 12 muffins, but I got 11. When I originally made it, I thought the recipe omitted baking powder, so I added 1/2 teaspoon, since it said they don’t rise very much. On a later reading, I realized the original recipe does indeed include baking powder — a full 2 teaspoons, which is not really necessary. They rose beautifully even with only 1/2 teaspoon baking powder. I didn’t have the oat bran called for in the recipe, so I took some old-fashioned oats and whizzed them in the blender to break up the texture. It worked perfectly. Serve with a cup of espresso or a pot of tea and bite into the crispy, crunchy topping. You’ll won’t miss that banana bread one bit, and you might even find yourself having a second muffin too! Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)Banana Muffins
Ingredients
* Batter
* ½ cup (113g) yogurt* 1 large egg
* ¼ cup (50g) vegetable oil * 1½ cups (340g to 369g) mashed banana, 2 to 3 large bananas * ¾ cup (149g) granulated sugar * 1 cup (113g) oat bran (I used old-fashioned oats that I whizzed inthe food processor)
* 1½ cups (177g) King Arthur Unbleached All-Purpose Flour* ½ teaspoon salt
* ½ teaspoon baking soda * ½ teaspoon baking powder * ¼ teaspoon nutmeg* Topping
* ¼ cup (53g) brown sugar * ¼ cup (23g) old-fashioned rolled oats * 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour * ¼ teaspoon cinnamon * 1 tablespoon (14g) soft butterInstructions
* Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers. * (I got 11, not 12 muffins from this recipe.) * Combine the yogurt, egg, oil, mashed banana, sugar, and oat branin a bowl.
* Whisk together and set aside for 10 minutes. * Whisk together the flour, baking powder, salt, baking soda, andnutmeg.
* Work the topping ingredients together until the mixture iscrumbly.
* Whisk the banana mixture into the flour mixture. * Scoop into the prepared muffin cups, filling them almost full. * Sprinkle muffins with the topping. * Bake the muffins for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and enjoy warm.3.5.3251
SOLE IN PARCHMENT
* April 24, 2021
* 1 Comment
Now that spring is here in the U.S., summer is not far away, and of course, that means swimsuit weather. If you’ve gained a few too many pounds during the Covid pandemic, here’s a recipe that will help trim some of that expanding waistline. Not only does it taste delicious, it’s a snap to prepare ahead of time, making it an ideal dinner for company. Just pop it in the oven while you sit down for drinks and a chat, and in 15 minutes, you’re ready to eat. Start by cutting out pieces of parchment paper in the shape of a heart — a large heart. Slice the vegetables into julienne strips, and toss with some olive oil, salt, pepper and herbs. In this case, I used leeks, zucchini, carrots, red pepper and cherry tomatoes cut in half, tossed in olive oil, with salt, pepper and minced parsley. But use whatever floats your boat. Just make sure you slice everything into uniformstrips.
Season the fish with salt and white pepper, then dab some butter ontop.
Layer a couple of slices of lemon over the buttered fish, then scatter some herbs on top. I used more parsley plus some fresh thyme. Seal the packets by crimping all along the sides, starting with a fold at one end and continuing all the way around. Here’s what they should look like after they’re completely crimped. Place in a 400 degree oven for 15 minutes if you’re cooking thin pieces of sole, like mine were. They come out of the oven a slight beige color. Serve directly on each person’s plate, with some rice on the side. Entertaining and eating a healthy meal was never so easy! Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)Sole in Parchment
Ingredients
* filet of sole or flounder - 2 pieces or about 6 ounces per person * vegetables, julienned (carrots, red or green peppers, zucchini, leeks, etc. - whatever you like) * olive oil to mix with the vegetables* salt, pepper
* parsley, thyme
* butter
* lemon slices
Instructions
* Julienne the vegetables thinly and mix with the olive oil, salt, pepperr and parsley in a bowl. * Place a portion of the vegetables in the parchment paper and putfish on top.
* Season both sides of the fish with salt and pepper and top with a dab or two of butter, then with a couple of lemon slices. * Crimp edges of the parchment paper, starting at one end and going around to the other end. * Finish crimping and bake at 400 degrees for approximately 15 minutes, depending on thickness of fish.3.5.3251
PAGLIA E FIENO WITH PROSCIUTTO, PEAS AND PARMIGIANO CHEESE* April 13, 2021
* 3 Comments
Paglia e fieno literally translates to straw and hay in Italian, and it’s not hard to find these “nests” of green and yellow pasta already made in specialty stores or good supermarkets where I live. However, like most things, homemade is best, so if you have the time and inclination, make your own pasta. I made a big batch of both regular egg fettucine and spinach fettuccine on Easter Sunday, which is when we ate this dish. If you want a recipe for making spinachpasta, click here.
For plain egg pasta, the fine OO flour from Italy is best, combined with fresh eggs. You can make a well on a board and mix it the old-fashioned way, but these days, I mostly use a food processor and dump the flour and eggs in there, starting with about 1 1/2 cups of flour and two eggs. Add more flour until it forms a ball in the food processor bowl, then remove it and knead it some more, adding a little flour if necessary. When it’s smooth as a baby’s bottom, cover it and let it rest for at least a half hour, then roll it out with a pasta machine, or by hand, and cut it in the fettuccine shape. The sauce is a classic — and also a waist expander, but if it’s a special occasion, who cares? It’s worth every calorie. Sorry I don’t have any photos while I was making the sauce, but it comes together so fast and we were all so hungry that I failed to snap any photos. You make the sauce while the pasta is boiling in the water– it’s that quick to do. Start by cutting up the prosciutto into bits and cooking it briefly in the butter. Add the cream and peas and let the cream reduce a bit. However don’t let it thicken too much because the parmesan cheese will naturally thicken the sauce. Drain the pasta, but retain a cup or more of the pasta water in case you need to loosen the sauce. Add the drained pasta to the cream, prosciutto and peas and bestow it a healthy amount of freshly ground black pepper. Swirl everything around and if it seems too thick, add some of the pasta water and swirl a bit more. Turn off the heat and add the parmesan cheese, incorporating it into the dish. Serve with additional parmesan grated on top. Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more) Fettucine Paglia e FienoIngredients
* 1½ pounds paglia e fieno pasta * 4 tablespoons butter * 1 pint (2 cups) heavy cream * ¼ pound (or more if you like) prosciutto, cut into small bits* 1 cup frozen peas
* freshly ground black pepper * 2 cups freshly grated parmesan cheeseInstructions
* Cook the pasta in ample salted water and drain, but save about a cup of the pasta water. * Make the sauce while the pasta is cooking. * Cut the prosciutto into small pieces. * Melt the butter in a saucepan and cook the prosciutto bits until they start to crisp. * Add the cream and the frozen peas and cook a couple of minutes. * The cream will start to reduce. * Don't reduce it too much. * It will thicken more when you add the parmesan cheese. * Add the cooked pasta to the sauce, sprinkling with a generous amount of freshly ground pepper. * Swirl the pasta in the sauce. * If need be, add a little of the reserved pasta water. * Turn off the heat, and add the parmesan cheese. * Swirl to blend it through, then add more once on top once it's inthe serving dish.
3.5.3251
CIOPPINO
* March 29, 2021
* 2 Comments
In a recent episode of Stanley Tucci’s “Searching For Italy,” when he was on the Tuscan coast that borders Liguria, he ate a seafood stew called cacciucco, prepared by chef Fabbio Picchi, who owns the restaurant Cibreo in Florence. Picchi followed the cacciucco with a pasta dish tossed in the leftover sauce after the seafood had been polished off. Here I am, chatting with Picchi on a trip to Florence when travel to Italy was relatively easy. The dishes he prepared and that show in general, had me dreaming about going back to Italy. Since that’s not possible in this pandemic, I had to do the next best thing — cook something like it at home that might transport me for a little while to la bell’Italia. Having just returned from a vacation in the Caribbean where I ate seafood every day, I felt driven to keep up the seafood vibe and decided to make cioppino – an Italian American seafood dish with origins in San Francisco that is similar to cacciucco. So many cultures have versions of seafood stews, and aside from cacciucco, Italy also lays claim to brodetto, a fish stew from the Abruzzo region, that’s slightly less soupy and tomato-y than cacciucco or cioppino, and is cooked in a clay vessel. I helped prepare this brodetto several years ago while on a trabocco (small wooden fishing piers that jut into the Adriatic) along Abruzzo’s coastline. To read more about trabocchi, click here. To make the cioppino, start by softening the vegetables in olive oil — onion, garlic, celery, carrots, green pepper and some fennel. Next add the tomatoes, white wine and seasonings. Be very generous with the basil and parsley. You can make this in a Dutch oven, or in a more shallow pan, like this one. This recipe includes seafood amounts for two very generous servings, but intentionally makes enough sauce for a whole lot more. After we scarfed down all the seafood the night I made this, there was still plenty of leftover sauce to serve overpasta the next day.
After the sauce has simmered for about aan hour, add the shellfish and the rest of the seafood. You don’t have to use the same amounts or types of seafood I did. It’s a very fluid recipe and you can substitute whatever you like and eliminate whatever seafood I’ve included that you don’t like. I used cod but haddock or halibut would be great too. The cost of all this seafood can get a little pricey, but it’s a delicious splurge and would be perfect for a Lenten Friday (or Christmas Eve). Put the shellfish in after you’ve put the rest of the seafood in, to try to keep them from getting submerged too much and hinder their opening. Place the lid on the pot and keep it at a simmer for 15 minutes, without checking orremoving the lid.
After 15 minutes, check to see if the fish is cooked through. If not, put the lid back on for a few more minutes until everything is cooked properly. Some of the clams and mussels might still be closed, so put those aside in a separate pan and place it over a low heat by itself, while you portion out the cioppino, either in the pan where you cooked it, or in a tureen, gently lifting the seafood. The cod will easily fall apart unless you use a large spoon to scoop it up whole. Serve in bowls with crusty toasted bread, smeared with olive oil and salt, or over polenta. I made some homemade pasta to toss with the leftover sauce. It was perfect for the next evening’s meal. If I can’t have Italy right now, at least I can have pasta and cioppino! Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)Cioppino
Ingredients
* The amounts for the seafood are for two very generous servings. If you add more seafood to serve more people, you don't need to increase the amount of sauce. This recipe provides enough sauce for at least three or four more servings. In fact, after we had eaten all the seafood from the Cioppino one night, my husband and I used the leftover sauce the next day and served it over homemade pasta, and there was still plenty of sauce left in the pan that I didn't use. * ¼ cup minced onion * ¼ cup green onion, chopped * ¼ cup celery, minced * ½ of a large fennel bulb, sliced roughly * ½ medium carrot, peeled and shredded * 4 cloves garlic, minced* 3 T. olive oil
* 1 26.46 oz. box of finely chopped tomatoes * 1 26.46 oz. box of strained tomatoes * (or use all strained tomatoes, or all finely chopped tomatoes ifyou prefer)
* 1 cup dry white wine * ½ cup water (use it to swish out any remaining bits of tomato from the tomato box, jar or cans you use). * 1 teaspoon dried basil* 1 bay leaf
* 1 teaspoon salt
* ¼ teaspoon black pepper * a sprinkle of red pepper flakes * ¼ cup fresh basil, minced * ¼ cup fresh parsley, minced * ½ pound halibut, cod or similar fleshy white fish * ½ pound fresh shrimp * ½ pound fresh scallops * 6 squid bodies, cut into "rings"* a dozen mussels
* a dozen and a half clamsInstructions
* Sauté onion, green pepper, celery, carrot, fennel and garlic in olive oil in a large Dutch oven or pan until limp. * Stir in the tomatoes, tomato sauce, basil, bay leaf, parsley, salt, black pepper and red pepper flakes. * Heat to boiling and add the white wine. * Reduce heat to a simmer. * Simmer one hour, then discard the bay leaf. * Cut the cod, or whatever white fish you're using, into two largepieces.
* Scrub the clams and mussels thoroughly, removing any "beard" fromthe mussels.
* Cut the squid into rings, and shell and devein the shrimp. * Add the clams and the mussels to the pan, then add the rest of the seafood to the tomato sauce -- the squid, the shrimp, the scallops andthe cod.
* Put the lid on and let everything cook together at a simmer for 15 minutes, WITHOUT STIRRING and WITHOUT LIFTING THE LID. * If you stir, you will break up the codfish, which flakes aparteasily when cooked.
* Check it after 15 minutes and if the fish is all cooked, serve the cioppino in the pan you cooked it, or remove it gently to a servingtureen.
* If some of the shellfish haven't opened, let them continue cooking in a separate pot, which should take only a few more minutes. * Sprinkle with parsley and serve in bowls with plenty of toasted crusty bread smeared with olive oil and salt, or over polenta.3.5.3251
BRACIOLE
* March 18, 2021
* 4 Comments
I’m not sure why it took me so long to post a recipe for braciole, because it’s something my mother-in-law Mary made almost every time we visited, during my marriage to my late husband. Mary, who was from Abruzzo, had a limited repertoire of dishes, but whatever she served was delicious. There was almost always spaghetti with meatballs and braciole, followed by a roast chicken and potatoes. Many recipes for braciole are more elaborate than hers, including ingredients like prosciutto, or hard-boiled eggs. Those are delicious practically as meals in themselves, but Mary’s braciole was a simple roll of meat, seasoned inside with only parsley, garlic, salt and pepper. They were a perfect accompaniment to the pasta that was dressed with the long-simmering sauce from the braciole. For these braciole, I have added a bit of grated parmesan cheese to add a little more flavor, something Mary didn’t do if I remember correctly, but it’s essentially the same recipe as hers. You need a very thin piece of beef for this recipe, and you can either purchase it already sliced (as I did from my local grocery store), or buy a piece of top or bottom round, or flank steak. Slice it thinly and pound it until it’s even thinner. If you freeze the beef slightly, it’s easier to slice. Then season it with salt, pepper, minced garlic, parsley and a grating of parmesan cheese. Roll it tightly and secure with toothpicks (or string if you prefer). Sauté in some olive oil until browned. Then add it to your favorite tomato sauce recipe and simmer for about two hours. This photo was taken while my kitchen was being renovated and I was using a hot plate to cook most meals. I love cooking with a gas stove, but this induction-heating hot plate worked remarkably fast and well as a temporary cooktop. Serve the braciole with pasta of your choosing. In this case, I used cavatappi, but rigatoni or even spaghetti would be great too. By the way – Italian language lesson for the day – the correct pronunciation is bra-CHOH’-leh, not bra-ZHUL’, as you might have heard in some films featuring Italian Americans. Braciole is the plural of braciola. In most places in Italy, you’ll find a rolled and stuffed piece of meat or swordfish called involtini. The term braciole most likely is derived from the Italian word “brace” meaning coals or embers, and if you order braciole from a menu in much of Italy, you’ll most likely be served a grilled piece of meat. What is called involtini in Northern Italy became braciole in southern Italy — a dish made of tougher meat that was pounded and simmered for hours in tomato sauce to make it more tender. Since the majority of immigrants to the U.S. in the late 19th and early 20th centuries were from Southern Italy, the term braciole took hold here. To complicate things even further, small rolls of braciole, like those I made, can be accurately called “braciolette” or little braciole – not to be confused with “braccialetti” or bracelets. Whatever you call them, they are delicious and the perfect Sunday (or any day)meal.
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)Braciole
Ingredients
* a few pieces of top or bottom round* salt, pepper
* minced garlic
* minced parsley
* grated parmesan or pecorino cheese * 2 tablespoons olive oilInstructions
* Slice the meat thinly and pound to make it even flatter. * Sprinkle with salt, pepper, the minced garlic and parsley and a scattering of parmesan or pecorino cheese. * Roll up and secure with toothpicks or string. * Sauté in olive oil, then add to your favorite tomato sauce recipe and simmer for two hours.* Serve with pasta.
3.5.3251
SEARED SALMON
* March 12, 2021
* 3 Comments
Salmon is a staple in our diet, and I typically make it in the oven, spritzing with some lemon juice, then smearing with a little Dijon mustard, dill and roasting it for 12 minutes at 400 degrees. But I recently started pan searing it and have discovered our new favorite way to eat salmon. The browning in butter makes for a crunchy top, and adds more flavor to an already distinctive fish. Start by seasoning the salmon with salt and pepper, then placing skin side UP, into a skillet that’s been coated with some olive oil, and turned to medium to high heat, as in the photo below. After it’s been cooking for about three or four minutes, check to see if it’s browned enough to your liking. Then flip it so that the skin makes contact with the pan. Warning: This splatters a lot so be prepared to clean your cooktop after dinner is over. Place a lid on the pan and let it cook for another couple of minutes. Remove the lid and lower the heat a bit. I wanted the butter to be the dominant flavor, so I drained the olive oil at this point, but if you don’t mind the extra calories, leave in the olive oil when you add the butter. Add the shaved garlic and lemon juice, and spoon a little of the liquid over the salmon. Sprinkle with the parsley, and place alid on top again.
Cook for another two to three minutes and serve. Rice is always a good complement to fish, as are any number of vegetables, from squash to green beans. Serve with extra lemon. Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)Seared Salmon
Ingredients
* FOR TWO SERVINGS:
* 2 pieces of salmon, with skin on, total weight about 1-1/14 lbs. * 2 tablespoons olive oil * 2 tablespoons butter * 2 garlic cloves, sliced thinly * juice of ½ lemon, plus a few slices for garnish* salt, pepper
* minced parsley
Instructions
* season the salmon with salt and pepper and a little lemon juice, saving most of the lemon juice for later. * Turn up the heat on the skillet to medium high and place the salmon, skin side up, in the pan. * Let it sear for about three or four minutes, or until it forms anice crust.
* Using a long spatula, carefully flip the salmon over, being careful not to break the skin. * Turn the heat to medium, and place a lid on the pan. * Cook over medium heat for another two minutes. * Remove the lid, and drain off most of the oil (or you can leave itif you want).
* Lower the heat to low to medium, then add the two tablespoons of butter, the garlic slices and the lemon juice. * Spoon a bit of the liquid over the salmon. * Sprinkle with parsley and place the lid on again. * Cook for another two to three minutes, or until the fish is cookedthrough.
3.5.3251
VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING* March 2, 2021
* 2 Comments
If you like olives, you’re going to love this recipe from Alison Roman and The New York Times. It’s a quick and delicious way to get a flavorful dinner on the table in 35 minutes, start to finish. Cook some rice or noodles and a side dish of vegetables while the chicken is in the oven and you’ll be ready to serve a meal fit for company,or just the family.
Make sure you use bone-in, skin-on chicken parts. The chicken skin will keep the meat from drying out at the high 450 degree temperature required. Please make the recipe as written at least once before tinkering with it. I won’t think ill of you if you use Kalamata olives rather than Castelveltrano, but I may have to send the recipe police after you if you tell me you subbed sun-dried tomatoes for the olives or curry powder for the turmeric. More on the subject — check out this comment from a reader following the recipe as it appeared in the New York Times: _“Wow! That was amazing! I didn’t have any olives so used onions instead, and I didn’t have any turmeric so substituted paprika. I also didn’t have any chicken so used free range heritage pork. We aren’t big fans of vinegar so I went with soy sauce. It was so good! Definitely akeeper recipe!!”_
I’m all for improvisation, but that’s like asking for spaghetti and getting soba instead. I think that reader just invented a whole different recipe. While your version may taste good, this one as written is a real keeper. Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more) Vinegar Chicken with Crushed Olive DressingIngredients
* 3 ½ pounds bone-in, skin-on chicken parts * 1 teaspoon ground turmeric * 6 tablespoons olive oil * Kosher salt and black pepper * ½ cup white wine vinegar * 1 ½ cups green Castelvetrano olives, crushed and pitted * 2 garlic cloves, finely grated * 1 cup parsley, tender leaves and stems, choppedInstructions
* Heat oven to 450 degrees. * Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. * Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven. * Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes. * Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper. * Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan. * Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. * Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. * Pour olive mixture over the chicken, then serve.3.5.3251
DRIED WINTER FRUIT “CAKELETS”* February 18, 2021
* 4 Comments
I’ve never counted how many cookbooks I own, but I do know that with many, I make one or two recipes and unfortunately, never revisit them for years because some other newcomer has captured my attention. I’ve got my tried and true cookbooks that I wouldn’t neglect for the world, but then there are some I’ve pushed to the back shelf over the years, including many that are written in Italian. Truth be told, it can be tedious to transcribe the quantities into the American measuring system when they’re written in metric. But the results are frequently worth the effort, like these little dried fruit “cakelets.” They’re from a cookbook called “Fantasie Da Forno” that I picked up in a Milan bookstore years ago. Winter is the perfect time for this recipe made with dried fruits. You can make it in small disposable paper cake pans, like these that I bought at a discount store, or make one larger cake in a round pan. There is a certain charm to these miniature cakelets though, and they are just the right serving for one person. The small amount of cornmeal in the recipe gives the cake a darker look, but adds a bit of flavor and texture. If you want to eliminate the cornmeal, just substitute an equal amount of white all-purposeflour.
Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more) From the Italian cookbook “Fantasie da forno” Dried Winter Fruit CakeletsIngredients
* 7 tablespoons butter, softened (100 gr. di burro ammorbidito) * ½ cup (100 grams) sugar * 2 eggs, beaten (2 uova sbatute) * ⅓ cup (50 grams) flour * 1 teaspoon (un cucchiaino di lievito) baking powder * ½ cup plus 2 tablespoons cornmeal (100 gr. di farina di mais) * 1½ cups mixed dried fruit (225 gr. frutta secca mister * ¼ cup pine nuts, or other nuts (25 gr. di pinoli) * grated rind of a lemon (la scorza grattugiata di 1 limone) * 2 tablespoons milk (2 cucchiai di latte) * 4 tablespoons lemon juice (4 cucchiai di succo di limone)Instructions
* Grease a 7" or 8" round pan (or use several small baking papercake holders).
* Beat the butter and sugar together in a mixer. * Add the beaten eggs, one a time, mixing each one thoroughly. * Add the flour, baking powder and cornmeal and mix untilincorporated.
* Add the dried fruits and nuts, the lemon peel, the lemon juice, and lastly the milk. * Spread the mixture into the pan and bake in a preheated 300 degree oven for one hour, but if using the mini pans, check after 30 minutes. * Test with a toothpick to see if it comes out clean. * Remove from the oven, let it cool, then dust with powdered sugar.3.5.3251
PEPPERY BEEF STEW
* February 10, 2021
* 4 Comments
Here in the Northeast U.S., we’ve been hit with winter’s full blast – more snow that I can remember in quite a few years, with still more expected in a few days. Lots of shoveling, but also lots of solid, comforting winter fare, like this beef stew recipe from Michele Scicolone in her cookbook, “The Italian Slow Cooker.” The book is a gem, and in my case, really useful while my kitchen is undergoing a radical transformation. Cooking is relegated to another room in the house, where my table is set up with all manner of electric implements, from my rice cooker to my automatic polenta stirring pot. You’d be surprised at how much cooking you can accomplish without an oven or a cooktop, as long as you’ve got electricity. Washing dishes and pots without a sink is another thing, but thankfully, my husband has become rather adept at bathroom sink dishwashing. I’ve been using a hot plate to cook most meals, and had to rely on it to brown the meat and prepare the sauce for this stew, before dumping everything into my slow cooker. I bought an induction-heating hot plate and I have to say, it works really efficiently, heating things quickly — almost too quickly, as I found out this morning after burning some orange peels I was candying. Anyway, back to the beef stew. After you brown the meat in a skillet, you add the rest of the ingredients (including a tablespoon of whole black peppercorns) and scrape up all those flavorful bits stuck to thebottom of the pan.
Then dump everything into the slow cooker and forget about it. Come back 6-8 hours later, and you’ve got a delicious, fork-tender beef stew, ready to serve over noodles or rice. Add a green vegetable on the side, and dinner is served. Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)Peppery Beef Stew
Scicolone
Ingredients
* ½ cup all-purpose flour* salt
* 3 pounds boneless beef chuck, cut into 2 inch chunks (I used 1¼ lbs. beef cubes but all the rest of the proportions in the recipe forthe sauce)
* 3 tablespoons olive oil * 1 cup dry red wine, such as Chianti * 2 cups canned tomato puree (I used one 15-ounce can cherry tomatoes and ¼ cup water) * 2 garlic cloves, chopped, plus 6 whole garlic cloves, peeled * 1 tablespoon whole black peppercorns, or to taste * ½ teaspoon freshly ground pepper, or to tasteInstructions
* On a piece of wax paper, stir together the flour and salt totaste.
* Toss the beef with the flour and shake off any excess. * In a large, heavy skillet, heat the oil over medium-high heat. * Add the meat in batches, without crowding the pan. * Brown the beef well on all sides. * With a slotted spoon transfr the beef to a large slow cooker. * Add the wine to the skillet and bring it to a simmer, scraping thebottom of the pan.
* Add the tomato puree (or the cherry tomatoes and water), garlic, peppercorns, and ground pepper. * Cook for 10 minutes, orr until slightly thickened. * Pour the mixture into the slow cooker. * Cover and cook on low for 6 to 8 hours or until the beef is verytender.
* Taste for seasoning before serving.3.5.3251
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In my last life, I was a journalist in NYC, but left the rat race to live in Italy for a year. I created this blog upon my return to combine my interests of writing and photography with my love of food and travel. Read more about me here...Archives Archives
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