tag:blogger.com,1999:blog-85857182132730255662024-03-04T22:04:52.168-08:00POVERA CUCINAPovera Cucina celebrates the
rich tastes of Italy's humble pantry. Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-8585718213273025566.post-58897209206985081922014-05-30T21:43:00.001-07:002014-08-12T20:38:32.245-07:00KITCHEN-SINK PASTASometimes cooking is precision, measuring set amounts or cooking at exact temperatures. Cooking is also a mercurial art. It's the jazz of dinner made without a recipe's restrictions. It's the alchemy of mingling what's left in your pantry. This dinner was born from want -- basically, I had no desire to walk to the food store.<br />
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Looking around the kitchen, I eyed a bunch of parsley and a few cloves of garlic. Rummaging through the pantry, I came across a bag of breadcrumbs, a tin of anchovies and some spaghetti. I decided to do a greener take on <a href="http://poveracucina.blogspot.com/2014/05/aglio-olio-peperoncino.html" target="_blank">aglio, olio e peperoncino</a>. A satisfying mix of browned garlic, spicy peperoncino and tons of clean-tasting parsley dresses the pasta. The anchovy adds a savory -- but not fishy -- under note. <br />
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INGREDIENTS</div>
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* 8 oz spaghetti, cooked</div>
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* 4-5 anchovy filets </div>
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* 3 cloves of garlic (or more)</div>
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* 1/2 bunch of flat-leaf parsley </div>
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* 1-2 chopped peperoncini or 1/2 tsp. of red chile flakes </div>
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* 3 tbs of extra virgin olive oil</div>
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* 1/2 cup of panko, toasted </div>
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Cook the pasta for 8-10 minutes or until <i>al dente</i>. While the water is boiling, roughly chop the parsley leaves and slice the garlic cloves into thin slivers. Then, heat 2 tbs. of the olive oil in a skillet over medium heat. Add the anchovies to the warmed oil and let them cook for 1 minute. With a wooden spoon, stir the anchovies around the skillet. They should begin to break down and dissolve in the oil. </div>
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At this point, add the <i>peperoncino</i> and the garlic slices to the oil. Cook for 2-3 minutes. The garlic will become aromatic and then begin to brown. Be careful not to burn the garlic. Light-brown is good. Dark brown is bitter. Once the garlic has started to brown, turn off the heat. </div>
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In a small bowl, mix the breadcrumbs with the remaining 1 tbs. of oil oil. Stir with a fork to ensure that the oil is evenly coating the crumbs. Heat a different skillet over medium-low heat. Add the breadcrumbs and toast for 2 minutes. They should sizzle and turn a golden-brown. <br />
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Remove the pasta from the boiling water with a pasta spoon. Put it straight into the pan with the garlic-anchovy-oil mix. Toss the pasta, making sure that the flavored oil coats all of it. At this point, add the rough-chopped parsley and the breadcrumbs. Toss once or twice more to evenly distribute all of the ingredients. Serve immediately. <br />
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<br />Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-43955223563137358332014-05-08T15:12:00.001-07:002014-05-30T21:47:58.439-07:00AGLIO, OLIO, PEPERONCINO <br />
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<tr><td style="text-align: center;"><a href="http://sapori-italia.it/images/sized/allegati/Spaghetti-aglio-olio-e-peperoncino-di-Fabio-Campoli-660x350.png" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://sapori-italia.it/images/sized/allegati/Spaghetti-aglio-olio-e-peperoncino-di-Fabio-Campoli-660x350.png" height="338" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://sapori-italia.it/" target="_blank">Photo credit</a></td></tr>
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Italian food is a normally a slow cuisine. Hand-shaped pastas. Stove-top braises. Day-long sauces. But, when I was studying in Florence, my friend Antonio introduced me to one of Italy's easier recipes: <i>aglio, olio e peperoncino</i>. Garlic (<i>aglio</i>) and chili (<i>peperoncino</i>) get sauteed until fragrant in olive oil (<i>olio</i>). This trinity is then tossed with a heap of hot spaghetti.<br />
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Purists will make this sauce with just those three ingredients. To jazz it up, you can also dress the oil-slicked spaghetti with a handful of chopped parsley or pan toasted breadcrumbs. This is flavorful food for the kitchen clueless.<br />
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INGREDIENTS:</div>
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* 4 cloves of garlic (or more to taste), roughly chopped</div>
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<i>*</i> 3 dried <i>peperoncini </i>or 1/2 tsp. or red chili flakes </div>
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* 1/4 cup - 1/3 cup of extra virgin olive oil</div>
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* 16 oz of dried spaghetti</div>
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OPTIONAL ADDITIONS:</div>
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* 1/2 cup of flat-leaf parsley, roughly chopped</div>
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*1/3 cup of grated parmigiano reggiano </div>
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OR </div>
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* 1/3 cup of pan-toasted breadcrumbs </div>
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Bring a large pot of salted water to boil. Pour in the spaghetti once the water boils, cooking for 9-10 minutes until <i>al dente</i>. Meanwhile, roughly chop the peeled garlic and <i>peperoncini</i>. While the pasta is cooking, heat the olive oil in a large skillet over medium. After 2 minutes of heating, add garlic to the oil. Stir frequently, sizzling the garlic until it starts to brown. This will take around 2 minutes.<br />
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Mix in the <i>peperoncini</i> or red pepper flakes into the oil. Cook the garlic and chili for another 30 seconds -- no stirring. Before straining the pasta, pour 1 ladle-ful of starchy pasta water into the garlic-chili-oil slurry. Turn the heat to medium-high and bring this liquid to a boil. When it begins to bubble, lower the heat to a simmer. Cook the liquid for 5 minutes, allowing the browned garlic and chili to hydrate and soften in the water. Remove the liquid from the heat after 5 minutes<br />
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Strain the spaghetti and then pour it into the skillet with the garlicky water. Toss the pasta and the liquid, coating all of the spaghetti. If you'd like, you can add the chopped parsley or grated cheese at this point. Be sure to re-toss the pasta if you add herbs or parmigiano. Let the pasta sit at room temperature for 3-5 minutes; this will give the pasta time absorb some of the flavored liquid. (If you'd prefer to add a bit of crunch, dress each bowl of pasta with a tablespoon or two of toasted breadcrumbs; you can read about making pant-toasted breadcrumbs <a href="http://poveracucina.blogspot.com/2014/04/pasta-broccoli-breadcrumbs.html" target="_blank">here</a>). <br />
<br />Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-47700835141585371572014-04-28T11:25:00.001-07:002014-04-28T11:25:31.320-07:00BALSAMIC & CHICKEN LIVER PATE' <span style="font-family: Times, Times New Roman, serif;"><span class="st">Germans nosh on <i>Leberwurst</i>, a sausage of spiced offal. French cooking is famous for liver terrines. In Italy, though, there is no native term for kindred dishes. </span><span class="st"> Italians use the French word '</span><span class="st">pâté' to designate spreadable mixes of meats or vegetables. But, in Tuscany, locals pride themselves on a liver-based appetizer that scarcely looks like its North European cousins. <i>Crostini ai fegatini </i>consists of charred bread topped in a spread of chicken livers, capers and aged balsamic. </span><span class="st">Unlike most </span><span class="st"><span class="st">pâtés, </span>it </span><span class="st">is served hot.</span></span><br />
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<tr><td><a href="http://cdn.gingerandtomato.com/wp-content/uploads/2010/12/crostini-di-fegato.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="http://cdn.gingerandtomato.com/wp-content/uploads/2010/12/crostini-di-fegato.jpg" height="426" width="640" /></span></a></td></tr>
<tr><td class="tr-caption"><a href="http://www.gingerandtomato.com/ricette-feste/crostini-fegato-toscana-antipasto-natale/" target="_blank"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Photo credit</span></a></td></tr>
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<span style="font-family: Times, Times New Roman, serif;"><span class="st">In blending the meat with syrupy balsamic and caramelized onions, Tuscan chefs manage to subdue the organ's metallic tang. When you eat the <i>crostini</i>, you taste herbs and balsamic alongside liver's ferrous flavor. </span><span class="st"> Before serving, the liver is sauteed on the stove in a reduction of red wine and sweet vinegar. The liquids work to leach the "liver-y" taste from the spread. This is </span><span class="st"><span class="st">pâté for the liver-phobic. </span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://static.leonardo.it/wp-content/uploads/sites/3/2012/12/Antipasto-di-fegatini-medium_132206247.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="http://static.leonardo.it/wp-content/uploads/sites/3/2012/12/Antipasto-di-fegatini-medium_132206247.jpg" height="426" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://cucina.leonardo.it/antipasto-di-fegatini-di-pollo-un-po-particolare-ma-potrebbe-piacere/" target="_blank"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Photo credit</span></a></td></tr>
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<span class="st"><span class="st" style="font-family: Times, Times New Roman, serif;">INGREDIENTS</span></span></div>
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<span class="st"><span class="st" style="font-family: Times, Times New Roman, serif;">* 8-10oz of chicken livers</span></span></div>
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<span class="st"><span class="st" style="font-family: Times, Times New Roman, serif;">* 1 sweet red onion, chopped</span></span></div>
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<span class="st"><span class="st" style="font-family: Times, Times New Roman, serif;">* 3-4 tbs of extra virgin olive oil </span></span></div>
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<span class="st"><span class="st" style="font-family: Times, Times New Roman, serif;">* 4-5 anchovies, chopped</span></span></div>
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<span class="st"><span class="st" style="font-family: Times, Times New Roman, serif;">* 1.5 tbs of capers</span></span></div>
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<span class="st"><span class="st" style="font-family: Times, Times New Roman, serif;">* 2 tbs of aged balsamic vinegar</span></span></div>
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<span class="st"><span class="st" style="font-family: Times, Times New Roman, serif;">* 1/2 cup of red wine</span></span></div>
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<span class="st"><span class="st" style="font-family: Times, Times New Roman, serif;">* 1/2 teaspoon of red chili flakes</span></span></div>
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<span class="st"><span class="st" style="font-family: Times, Times New Roman, serif;">* 1/4 of a parsley bunch, roughly chopped</span></span></div>
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<span class="st"><span class="st" style="font-family: Times, Times New Roman, serif;">* 1 rustic Italian loaf (8-10 slices), toasted or grilled</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span class="st"><span class="st">Roughly dice the sweet onion. Later, the </span></span>pâté will be blended in a food processor so the onion need not be diced evenly. Then, chop the anchovy filets and the parsley. Heat the olive oil over medium in a mid-sized skillet. Add in the anchovies and sizzle them until they begin to fall apart. At this point, add the onions. <span style="background-color: white;"><span style="line-height: 18.200000762939453px;">Sauté the onions until they begin to brown and caramelize. This will take about 7-8 minutes. Stir a few times while the onions are saut</span><span style="line-height: 18.200000762939453px;">é</span><span style="line-height: 18.200000762939453px;">ing in order to prevent burning. </span></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 18.200000762939453px;">If the chicken livers aren't deveined, remove any large veins that bisect the livers. Add the livers to the caramelized onions, cooking over medium for another 5 minutes. The livers will change in color from burgundy to beige. Once the livers turn light brown, pour in the balsamic and the red wine. Turn the heat up to medium-high and bring the liquid to a boil. </span></span></div>
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<tr><td class="tr-caption"><a href="http://www.foodografia.com/" target="_blank"><span style="font-family: Times, Times New Roman, serif; font-size: small;">Photo credit</span></a></td></tr>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 18.200000762939453px;">When the pan's contents begin to bubble, turn down the heat to medium-low and simmer -- uncovered -- for around 15 minutes. Slow cooking helps the liquid to condense and will leach the ferrous flavor from the liver. Add in 1/2 teaspoon of salt and the red chili flakes. </span><span style="background-color: white; line-height: 18.200000762939453px;">While the liquid is reducing, slice the rustic bread into 8-10 slices. Toast or grill the bread until crisp. </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 18.200000762939453px;">After 15 minutes, pour the contents of the skillet into a food processor. Add in the chopped parsley leaves and pulse the mixture until all ingredients have co</span><span style="background-color: white; line-height: 18.200000762939453px;">mbined. If you don't own a food processor, you can use the bottom of a large spoon or a potato masher. The </span><span style="background-color: white;">pâté<span style="line-height: 18.200000762939453px;"> should be a spreadable -- but somewhat lumpy -- paste. This is rustic fare so the goal is <i>not</i> a velvety mousse. Spread the </span>pâté on the warmed bread or serve it in a bowl surrounded by the crostini. </span></span></div>
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Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-82202522938187181252014-04-26T09:08:00.004-07:002014-04-26T10:17:35.910-07:00PASTA, BROCCOLI & BREADCRUMBS Broccoli, like its <a href="http://poveracucina.blogspot.com/2012/04/pasta-with-romanesco-cauliflower-capers.html" target="_blank">cauliflower</a> cousin, has a certain fame -- that of being gross. It's not that broccoli is, by nature, icky. It's just that generations of American only know what happens when you over-boil it -- gobs of bland broccoli. When roasted or pan-seared, broccoli can caramelize. Instead of squishy sludge, you develop a pan-crisped bite. Even kids will happily nosh on this. <br />
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In Italy's heel, broccoli adorns the region's <i>orecchiette</i> pasta. Literally meaning "little ears," this semolina pasta offers a chewy vessel for sauces or vegetables. This recipe flash-boils the broccoli and then sautes it in a slurry of garlic, olive oil and anchovies. Once blanched, the broccoli loses its characteristic bitterness and sops up the oil's savory flavor. Breadcrumbs add a final crunch.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJCzzWKLaNy346wlQYi16kCaftFVjk8buEOAYl1oBQ2vQ1-V0VcEvjJFv10Uawtz3pZt6zlopXFwNXIkZ3HhGNx2zVVxsbY7rXniyRg7oU_yvhbLcXj279V2-T6uzlHmhAuduzRO-Ml4/s1600/IMG_2589.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJCzzWKLaNy346wlQYi16kCaftFVjk8buEOAYl1oBQ2vQ1-V0VcEvjJFv10Uawtz3pZt6zlopXFwNXIkZ3HhGNx2zVVxsbY7rXniyRg7oU_yvhbLcXj279V2-T6uzlHmhAuduzRO-Ml4/s1600/IMG_2589.JPG" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit:<i> </i><a href="http://www.cravatteaifornelli.net/pasta/orecchiette-con-i-broccoli/" target="_blank">Cravatta ai fornelli</a></td></tr>
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INGREDIENTS</div>
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<li>1 head of broccoli, florets cut in 1/2-inch to 1 inch pieces</li>
<li>2 tablespoons of fresh breadcrumbs or panko</li>
<li>2 cloves of garlic, chopped</li>
<li>2 anchovy filets, chopped</li>
<li>3-4 tablespoons of extra virgin olive oil</li>
<li>1 cup of dried pasta, preferably <i>orecchiette</i> </li>
<li>1/2 of a lemon, juiced</li>
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<tr><td class="tr-caption" style="text-align: center;">Photo credit: <i><a href="http://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-chop-a-head-of-broccoli" target="_blank">Bon Appetit</a> </i>magazine </td></tr>
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Trim the broccoli. First, cut the florets from the main stem. You should have one main stalk and 4-5 clusters of florets. Then, cut the florets again in half. Repeat this step if necessary — until your the florets around the same size or 1/2-inch or 1-inch in width. Now, cut off the bottom 2 inches of the main broccoli stalk. It is tough and can be thrown out. With a vegetable peeler, skin the remaining stalk until you can see the pale green “flesh” underneath. Chop the tender stalk into 1-inch sticks.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCJtcGd6r_FU-vMiceIhNkaJ-D4U_pS9IWwbERod9oJDlN7FAHLG-TNNW8mtJ0q9OVta5KN0lQnrbTV_sJxlb6ikbaRT9yNKgLSSAJKD5I5Gpi5qPjhq_e8bSXKE0MMS9YxOpTkwycQfi/s1600/broccoli-prep-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCJtcGd6r_FU-vMiceIhNkaJ-D4U_pS9IWwbERod9oJDlN7FAHLG-TNNW8mtJ0q9OVta5KN0lQnrbTV_sJxlb6ikbaRT9yNKgLSSAJKD5I5Gpi5qPjhq_e8bSXKE0MMS9YxOpTkwycQfi/s1600/broccoli-prep-3.jpg" height="450" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit: <i><a href="http://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-chop-a-head-of-broccoli" target="_blank">Bon Appetit</a> </i>magazine </td></tr>
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Bring the pasta water to a rolling boil. Add the <i>orecchiette,</i> cooking accordin to the package<i>.</i> 5 minutes before the pasta is done, add the broccoli florets to the boiling pasta water. Do not add the 1-inch sticks of the stalk. While the florets and pasta are cooking, heat the olive oil in a sauté pan over medium. Add the garlic and anchovies, stirring until the garlic has become aromatic and the anchovies have started to break down (1 minute). If you like, you can add 1/2 teaspoon of red pepper flakes at this point.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7y9yY6FBbXeMizxOZ8pdQGnd1JfTD15mwEFmPNEj13x4YIttGQzCJ-sRu6HdeEFopFaf0X11w-DZJdn_yR_fo_39CbVvg-KAIq7mJBQT2Ul67_l1psq6-jDGALJ8szYOLvqS_4qZuxQz/s1600/orecchiette-con-broccoli.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7y9yY6FBbXeMizxOZ8pdQGnd1JfTD15mwEFmPNEj13x4YIttGQzCJ-sRu6HdeEFopFaf0X11w-DZJdn_yR_fo_39CbVvg-KAIq7mJBQT2Ul67_l1psq6-jDGALJ8szYOLvqS_4qZuxQz/s1600/orecchiette-con-broccoli.jpg" height="388" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit: <a href="http://www.sempliceveloce.it/2013/02/24/orecchiette-con-broccoli.htm" target="_blank"><i>Semplice veloce</i></a></td></tr>
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Add the sticks of broccoli stalk to the anchovy/oil mixture. Sear them over medium-high heat. Pay attention to the pan, lowering the heat if it starts to smoke or the garlic starts to brown. When searing, it’s best not to disturb the vegetables. No stirring. No flipping. Leave the broccoli stalks in the hot pan, untouched, for 2 minutes. They’re done when the bottom has turned golden.<br />
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Remove the broccoli florets from the boiling water and transfer to the pan with the oil and seared stalks. Reduce the heat to medium. Drain the pasta, reserving 1 cup of the starchy pasta water. Add 1 ladle of the pasta water (or 1/2 cup of white wine) to the pan of broccoli. Simmer — covered — for 4 minutes. <br />
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While the broccoli mixture is simmering, toast the breadcrumbs. To toast them, add 1 tablespoon of olive oil to another saute pan. Heat the oil over medium and then mix in the breadcrumbs, stirring until crisped and golden-brown. Remove crumbs from the flame when toasted. <br />
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Pour the cooked <i>orecchiette</i> directly into the pan with the simmered broccoli, cooking for a final 2 minutes over medium-high. Before serving, dress the pasta with the toasted breadcrumbs and a spritz of lemon juice. Plate immediately. Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-8287926176587596042014-04-24T17:44:00.002-07:002014-04-25T11:28:24.848-07:00BEANS WITH TOMATO & SAGE <br />
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<a href="http://www.lucianopignataro.it/wp-content/uploads/2012/01/fagiolo-cannellino-013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.lucianopignataro.it/wp-content/uploads/2012/01/fagiolo-cannellino-013.jpg" height="426" width="640" /></a></div>
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I used to not think much of beans. They were mushy. They were bland. When I moved to Florence, though, I found myself in a place that praised the humble bean. <i>Fagioli</i>, I quickly learned, could be full-flavored. Florentines eat their beloved beans as a stand-alone dish -- adorned with a glug of olive oil and laced with herbs. One Tuscan recipe, <i><a href="https://eatfeastly.com/meals/m/taste-of-tuscany-2/" target="_blank">fagioli all'uccelletto</a></i>, confits <i>cannellini</i> beans in a savory tomatoes, fruity olive oil and sage<br />
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Although the ingredients are simple, simmering over a low flame produces beans imbued with sage's earthy aroma. Beans' starchiness thickens the tomatoes into a creamy sauce--ideal for sopping up with a hunk of bread. Satisfying on their own, these beans are also sturdy enough to be spooned atop braised or grilled meats.<br />
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INGREDIENTS:</div>
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<li class="ingredient">2 cups of cooked <i>canellini</i> beans, drained</li>
<li class="ingredient">1/4 - 1/3 cup of extra virgin olive oil </li>
<li class="ingredient">2 cloves garlic, rough chopped<br /> </li>
<li class="ingredient">6-8 leaves of fresh sage, whole </li>
<li class="ingredient">1 small can of crushed tomatoes, 14.5 oz</li>
<li class="ingredient">1/4 cup of water </li>
<li class="ingredient">Salt and pepper to taste </li>
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<a href="http://www.toscanafantasy.com/INDICE%20CUCINA/CONTORNI/FAGIOLI%20ALL%27UCCELLETTO/Fagioli%20all%27uccelletto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.toscanafantasy.com/INDICE%20CUCINA/CONTORNI/FAGIOLI%20ALL'UCCELLETTO/Fagioli%20all'uccelletto.jpg" height="480" width="640" /></a> </div>
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On the stove, heat the olive oil at medium. Saute the garlic until it is softened and aromatic (but before it browns). Add 5 sage leaves and frizzle them for 1 minute in the oil. Then, pour in the tomatoes, water, drained beans and salt / pepper. Simmer over moderate (medium-low) heat for 20-25 minutes -- until the tomato mixture becomes creamy and thickens. Before serving, garnish with 1-2 fresh sage leaves. Serve while hot. </div>
Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-74434476993308787902014-04-22T17:01:00.003-07:002014-04-23T13:23:07.458-07:00PICKLED ZUCCHINE Cooks in Italy's South fry <i>zucchine</i> and then flash-pickle them. While the ratio of ingredients will vary house to house, the <i>zucchine</i> are normally marinated in a bath of vinegar, garlic and fresh mint. The zing of vinegar, the heat of garlic, and the coolness of mint transform this simple squash. <br />
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<i>Zucchine alla scapece </i>is a traditional side in Naples. Both the oil and the vinegar come from nearby producers, highlighting the flavors of local <i>vino</i> and regional olives. Ruled for centuries by the Spanish, Naple's food is also inflected with an Iberian accent. The name of this dish, in fact, comes from the Spanish "escabeche" -- meaning cured in vinegar.<br />
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INGREDIENTS:</div>
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* 5-6 zucchini, sliced into 1/4 inch rounds</div>
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* Extra-virgin olive oil</div>
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MARINADE </div>
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* Red wine vinegar, 150 ml</div>
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* Water, 150 ml</div>
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* 1-2 garlic cloves, minced</div>
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* 1/4 cup of mint leaves, unchopped </div>
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Wash the zucchine. Then, chop each one into thin rounds -- anywhere between an 1/4 and 1/8 inch. Place all of the slices into a large mixing bowl and toss with 2 teaspoons of salt. Let the salted zucchine sit at room temperature for 2 hours. The salt will help draw out the water, making the frying less... splatter-y. After 2 hours, pour out the liquid in the bottom of the bowl.</div>
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Heat 1 to 1.5 cups of olive oil over medium heat. When the oil reaches 350F, begin frying the zucchine in batches. Flip the zucchine slices during frying to ensure that both sides cook equally. After about 5 minutes, the slices should be uniformly golden-brown. Move them to a bowl with a slotted spoon. Repeat this process until all are fried. Normally, it takes me 2-3 separate batches. Keep the oil. </div>
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While the zucchine are frying, pour the water and the vinegar into a sauce pan. Heat the liquids over medium-high heat, adding the minced garlic. The acidic water will help cut the spiciness of the raw garlic. Cook the garlic-vinegar-water mixture for 10 minutes. It's fine if it bubbles and boils. </div>
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Pour the marinade over the fried zucchine slices. Toss the dressed vegetables with the whole mint leaves and 1-2 tbs. of the frying oil. Let the dressed zucchine marinate for a 2 hours before serving -- this gives the zucchine time to absorb the vinegar and the mint time to accent the dish. Marinated zucchine will keep for up to 5 days in the fridge. </div>
<br />Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-41118859945726536282014-04-21T11:18:00.003-07:002014-04-21T12:12:18.767-07:00EGGPLANT CAPONATA <div class="separator" style="clear: both; text-align: center;">
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<i> </i><br />
<i> </i>Traditional<i> Caponata</i> -- a sweet-and-sour marriage of eggplant, celery, and capers -- is an oily affair. This Sicilian antipasto is made by sauteing vegetables, olives and pine nuts in a bath of sizzling oil. While frying helps to caramelize the eggplant, the final dish can be a bit... heavy. To combat its unctuousness, I've begun baking mine. Roasting at high heat gives the veggies time to caramelize -- all with a fraction of the oil used in the classic recipe. <br />
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Whether smeared on toast or eaten on its own, <i>caponata </i>offers a mix of tangy vinegar and oven-sweetened vegetables. Sicilian recipes call for sauteing the cubed eggplant, diced celery and chopped onions separately -- to ensure that each ingredient morphs from raw to tender. But, the same taste can be achieved by braising the melange, slowly, in a hot oven.<br />
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Chop. Toss. Braise. Serve. <br />
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INGREDIENTS</div>
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1 large sweet red onion, diced <br />
3 large bell peppers -- red or yellow, diced</div>
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2 celery ribs, cut into 1/4-1/2 inch pieces</div>
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4-5 medium Italian eggplant, cubed (5 cups)</div>
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2 tbs. capers </div>
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2 cloves garlic, rough chopped</div>
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1/4 cup (4 tablespoons) extra virgin olive oil</div>
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1 can diced tomatoes (13 oz)</div>
<div style="text-align: center;">
1.5 tbs sugar</div>
<div style="text-align: center;">
1.5 tsp. salt </div>
<div style="text-align: center;">
2 tablespoons red wine vinegar</div>
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Preheat the oven to 400F. Dice and chop the assorted vegetables. Place the vegetable mixture in 1 large roasting pan or 2 medium casserole pans. Add the capers, minced garlic and olive oil. Toss to coat all of the vegetables with the oil. Once coated, pour in the canned tomatoes and toss once more.<br />
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Add in the salt, sugar and vinegar. Toss the mixture to distribute the sweet-and-sour seasonings. Braise uncovered for 90 minutes in the oven. After 40-45 minutes, stir vegetables with a wooden spoon -- this ensures that nothing will stick to the bottom of the pan. By the end, the liquid will condense and the vegetables will turn pliant and sweet.<br />
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Feel free to leave any tasting additions / modifications in the comment section. <br />
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Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com1tag:blogger.com,1999:blog-8585718213273025566.post-40959691848612000202014-04-18T11:31:00.002-07:002014-04-27T13:20:13.842-07:00FRIED OLIVES <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1105VQiC4BaHs8QQewCytXv4HNGN3YO8jq-m-znx6UsgxZngIinC2jR68ASvDtdm168H8IUbnny7pDxI9us5O4W2NkgPTMCcTdDSAUjz0GuKQgxKM2hyphenhyphen5_LLAz-FHTxM3Kfb3IJild1VA/s1600/4b29195b87abb-olive-ascolane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1105VQiC4BaHs8QQewCytXv4HNGN3YO8jq-m-znx6UsgxZngIinC2jR68ASvDtdm168H8IUbnny7pDxI9us5O4W2NkgPTMCcTdDSAUjz0GuKQgxKM2hyphenhyphen5_LLAz-FHTxM3Kfb3IJild1VA/s1600/4b29195b87abb-olive-ascolane.jpg" height="460" width="640" /></a></div>
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Sicilian cooks bake them until the flesh has softened. Neapolitans make a pasta sauce out of black ones, tomatoes and anchovies. Bars will serve bowls of them alongside boozy drinks. Olives. </div>
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Grown from regional varietals, Italy's olives differ in color, shape and size. Some are large and emerald green. Others are peanut-sized and eggplant purple. Olives canned in the U.S. tend to taste like salt -- having been drowned in brine. Mediterranean olives, though, get cured in herbs, salt and extra virgin olive oil. You can still taste the olive. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjBEd_MXD26QT9Z0C5YemwifK-pz876jYcK1u-_gSwgWmSK8sy1b8BY3F0OckOzZV9PsydzoBNSAWoHRIXX3prcF6w7GZbAv8eF7bGZwHAX4DDm6t3sx8OUsR6nzuuB2Qq-_z8QTZVSYb/s1600/olivabellacerignola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjBEd_MXD26QT9Z0C5YemwifK-pz876jYcK1u-_gSwgWmSK8sy1b8BY3F0OckOzZV9PsydzoBNSAWoHRIXX3prcF6w7GZbAv8eF7bGZwHAX4DDm6t3sx8OUsR6nzuuB2Qq-_z8QTZVSYb/s1600/olivabellacerignola.jpg" height="510" width="640" /></a></div>
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Fried olives are a classic appetizer in central Italy. Some recipes call for stuffing the olives with grated cheese and prosciutto. Others keep things simple -- dredging them in breadcrumbs and then frizzling in hot oil. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZ46zdzxF_NpkHLEU1xYE4SFiFtWEXIKWh4L-BwEZLNJ297v-Qx1GGDDgSnkMoHFgiiE9BlFLUllVQ_G03-_YkEEPCBz79YMYWJav-wE3AvKkLsJ1yW3bOKFzJuJlP6zAq2RJZXmaZlvl/s1600/Piceno_Olive_Ascolane.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZ46zdzxF_NpkHLEU1xYE4SFiFtWEXIKWh4L-BwEZLNJ297v-Qx1GGDDgSnkMoHFgiiE9BlFLUllVQ_G03-_YkEEPCBz79YMYWJav-wE3AvKkLsJ1yW3bOKFzJuJlP6zAq2RJZXmaZlvl/s1600/Piceno_Olive_Ascolane.jpg" height="622" width="640" /></a></div>
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INGREDIENTS</div>
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* 1.5 - 2 cups pitted green Mediterranean olives </div>
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* 2 eggs, whisked</div>
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* 3/4 cup of bread crumbs</div>
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* 1/4 cup of grated <i>parmigiano</i> or <i>pecorino</i> cheese </div>
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* Oil for frying -- olive or sunflower oil</div>
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Whisk the 2 eggs in a bowl until frothy. Pour the breadcrumbs into another bowl. Then, mix the 1/4 cup of grated cheese into the breadcrumbs. Dip the pitted olives in the egg and then dredge in the cheese-breadcrumb mix. Repeat this process a second time to ensure that the coating sticks to the olives during frying. </div>
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Heat 3 cups (at least) of oil over medium high heat. Use a tall and sturdy stockpot -- this will prevent the oil from splattering on your stove and give you enough depth for frying. Olive oil begins to burn at 375F. So, if you want to fry in olive oil, be sure it hovers around 350F. For frying, it is better to use a lower grade -- ahem, cheaper-- olive oil. Keep your extra virgin for another time. (For more on frying, see this New York Times<a href="http://www.nytimes.com/2013/10/23/dining/deep-fried-and-good-for-you.html" target="_blank"> piece</a>).</div>
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Using a candy thermometer, test the oil's temperature. When it reaches 350F, it's ready. Fry the olives in batches until golden brown: 2-4 minutes per batch. Remove the fried olives to a paper towel. Serve immediately. Can you eat just one?</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4n1u0SsRxD_2RQCXVIrm9MT6Hkb8JudBWk3dJwbVX7VFzA97yT223hjEtdYuiLjPAEv7jP_OSrxFK3m0zoZdb5ZOCBW5CI-10-kfuJUJWFTWxInBcB6ZBUMCsnArgWNFydxdmZqS8ilK/s1600/OliveImpanate-620x250.jpg" height="258" width="640" /> </div>
Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-67677324967235962852014-04-17T18:08:00.000-07:002014-04-24T14:23:13.011-07:00SWEET RICOTTA CREAM<div style="text-align: center;">
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Desserts can intimidate. Cakes take hours to bake and frost. Souffles are prone to collapse. Pies can easily burn past edibility. But, when guests come for dinner, you also don't want to serve store-bought cookies. My solution: desserts that<i> taste </i>like you spent hours in the kitchen. You don't need to be a pastry chef to elicit "oohs" and "ahhs" from your guests at dessert time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyq6HvNWSV4dOXQJfKPCghzrhhGm6LVo5vbqSbV1DJpDui1hR1XO158UfGQemJeOLSMTEy2I_enQsTfpYlcmq59-3xDBzF20SjhGOqAPp0hAHHrZlnhJ0AhqkvjI08kENUG2yscWUkRb93/s1600/ricotta_miele_pistacchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyq6HvNWSV4dOXQJfKPCghzrhhGm6LVo5vbqSbV1DJpDui1hR1XO158UfGQemJeOLSMTEy2I_enQsTfpYlcmq59-3xDBzF20SjhGOqAPp0hAHHrZlnhJ0AhqkvjI08kENUG2yscWUkRb93/s1600/ricotta_miele_pistacchi.jpg" height="640" width="448" /></a></div>
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This <i>crema</i> will sate demanding palates and save you hours of prep time. It's similar to the filling of <i>cannoli</i>:<i> </i>sweetened ricotta cheese with a touch of citrus or pistachio. Ricotta has a neutral, milky flavor. So, worry not, your dessert will not taste cheesy. Whole-milk <a href="http://poveracucina.blogspot.com/2012/05/roman-cheesecake-with-sour-cherries.html" target="_blank">ricotta</a> gives the dish a custard-like texture -- all without the addition of eggs or cream.<br />
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The recipe has three easy-to-execute steps: 1) put the ricotta in a bowl, 2) sweeten with confectioners' sugar, and 3) serve. That's it. Typically, I will also add the zest of one orange or one lemon. Citrus brightens the dessert's sweetness. If you have <i>limoncello </i>or Cointreau on hand, you can mix 1-2 tablespoons of the liqueur in as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1BkNxMEly-QAgA0WumURloEhBLqKOPOfLLR_goGazptO9FaCf5hJFL6QG4fVtynK14ZgEpMFtZFzElnmSCE-vkDUzlBcHa1vcPflp35lLv-77qwC5tfzjRYuKY9mzteKykZ1uqsYDZpD/s1600/Immagine+257.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1BkNxMEly-QAgA0WumURloEhBLqKOPOfLLR_goGazptO9FaCf5hJFL6QG4fVtynK14ZgEpMFtZFzElnmSCE-vkDUzlBcHa1vcPflp35lLv-77qwC5tfzjRYuKY9mzteKykZ1uqsYDZpD/s1600/Immagine+257.jpg" height="480" width="640" /></a><br />
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INGREDIENTS </div>
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* 1.5 pounds (24 ounces) of whole-milk ricotta</div>
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* Zest of 1 orange or 1 lemon</div>
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* 1 teaspoon of pure vanilla extract </div>
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* 1/2 cup - 3/4 cup of confectioners' sugar </div>
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* Chopped unsalted pistachios (optional) </div>
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** Be sure to buy whole-milk ricotta. Non-fat ricotta is fine for savory dishes, like lasagna, but it has no flavor on its own. Whole-milk ricotta, on the other hand, has a creamy and almost butter-like taste. Personally, I am a fan of <a href="http://www.calabrocheese.com/" target="_blank">Calabro</a>'s whole-milk ricotta. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5P2px0aWyksomqGKl2sWyiSqK6f2GbAYTAqW4HDryvID8yjNStgQ0g-gMn8TBOQr6jnhssPjFjNWOAWdQsnY2aIEARcr67S9wIu0ZpZnSWRSY1BG2DKIlXalQkqDt8jRnSJFG53NOxRY/s1600/calabroricotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5P2px0aWyksomqGKl2sWyiSqK6f2GbAYTAqW4HDryvID8yjNStgQ0g-gMn8TBOQr6jnhssPjFjNWOAWdQsnY2aIEARcr67S9wIu0ZpZnSWRSY1BG2DKIlXalQkqDt8jRnSJFG53NOxRY/s1600/calabroricotta.jpg" height="424" width="640" /></a></div>
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Spoon the chilled ricotta into a large mixing bowl. Grate the zest of 1
orange or 1 lemon into the bowl. Fold the zest into the ricotta,
stirring to make sure it distributes evenly. Add 1 teaspoon of vanilla
extract and stir with your spoon. At this point, add 1/2 cup of confectioner's sugar. Taste it. If it is not sweet enough, add another 1/4 cup of sugar. If you like the sweetness, leave it as is.<br />
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Fold the sugar into the mixture until you have a smooth and wet cream. Let it sit on the counter for 5 minutes -- this will give the powdered sugar time melt into the ricotta. Chill in the fridge until you are ready to serve. <br />
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Before serving, I like to scoop the <i>crema </i>into individual "fancy" cups. Doing so gives an restaurant-quality feel to a humble treat. The last time I served this dish, I plated the cream in copper cocktail mugs. If you like, you can sprinkle 1/2 teaspoon of chopped pistachios on top of each cup. A drizzle of honey is also tasty.<i> </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKvUZnLvAbOusi0kGDgiHUjjw0XMTlgettWiV8dSOb-ZS7dzfTLyw-gNXIfXmoB2MEtXtsRJfbaS9Q6IJDKFBaxYRF6oTjhSoxtMU4zJdK7XQPhAsdgwSi_AjzFQ2dI4I0Rmzi716tqjC/s1600/w-mug-copper-hammered88031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKvUZnLvAbOusi0kGDgiHUjjw0XMTlgettWiV8dSOb-ZS7dzfTLyw-gNXIfXmoB2MEtXtsRJfbaS9Q6IJDKFBaxYRF6oTjhSoxtMU4zJdK7XQPhAsdgwSi_AjzFQ2dI4I0Rmzi716tqjC/s1600/w-mug-copper-hammered88031.jpg" height="640" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-42109458561428795192012-06-01T14:46:00.002-07:002014-04-24T14:23:31.037-07:00PASTA SALAD The other night, I wasn't sure what to make. I didn't have much time. I had no desire to walk to the grocer. Looking around, I spotted a box of <a href="http://gan.doubleclick.net/gan_click?lid=41000000000373657&pid=685727&adurl=http%3A%2F%2Fwww.surlatable.com%2Fproduct%2FPRO-685727%2F&usg=AFHzDLsldW_-jhypjxCKfqN4ssvM7ARjqQ&pubid=21000000000537372" target="_blank">cherry tomatoes</a>, some parsley and a head of garlic.<br />
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Then, I remembered a lunch my friend made - penne with <i>pomodorini,</i> basil and milky mozzarella. Tossed with a glug of olive oil, this quick pasta<i> </i>salad was served room temp. Since the ingredients mix when the pasta is hot, the mozzarella melts and the <a href="http://gan.doubleclick.net/gan_click?lid=41000000000373657&pid=685727&adurl=http%3A%2F%2Fwww.surlatable.com%2Fproduct%2FPRO-685727%2F&usg=AFHzDLsldW_-jhypjxCKfqN4ssvM7ARjqQ&pubid=21000000000537372" target="_blank">tomatoes </a>release their tart-sweet juice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHy-BFNLJJRcvdvhPKxr8Y_zdaI5x4igPnP2f0zhkZtHMdIhDM-gniofKM84oB18uwYINAjCH2kH_hQQs-7fSfMLPNnJE7MOCJON_7DM5LmG-wuUplin65MoyMgvkvfWsmpN4q3fRXyCH/s1600/IMG_0370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHy-BFNLJJRcvdvhPKxr8Y_zdaI5x4igPnP2f0zhkZtHMdIhDM-gniofKM84oB18uwYINAjCH2kH_hQQs-7fSfMLPNnJE7MOCJON_7DM5LmG-wuUplin65MoyMgvkvfWsmpN4q3fRXyCH/s400/IMG_0370.JPG" height="640" width="478" /></a></div>
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Sans cheese or <i>basilico</i>, I tweaked the original
dish -- omitting the mozzarella and substituting parsley for basil. To
give the pasta some mmmph, I drizzled the dish with syrupy
balsamic vinegar.<br />
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INGREDIENTS: </div>
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- 8 oz <i>penne</i>, cooked <i>al dente</i></div>
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- 1 bunch flat-leaf parsley, rough chopped</div>
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<i>- </i>1 container cherry tomatoes, halved</div>
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- 3 tablespoons extra virgin olive oil</div>
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- 1 tablespoon aged balsamic vinegar</div>
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- Salt & pepper </div>
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Cook the pasta in a large pot of salted water. While the penne is boiling, cut the cherry tomatoes in half and rough chop the parsley and/or basil. Once <i>al dente</i>, strain the pasta. Do not run the <i>penne</i> under cold water. We want the pasta hot. </div>
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In a large bowl, toss the <i>penne </i>with the tomatoes and herbs. Season with salt and pepper. Pour the olive oil over the pasta mixture. Let the pasta sit at room temperature and "muddle" for 20 minutes. Juice from the tomatoes will ooze out, creating a "sauce." Before serving, drizzle with balsamic vinegar. Re-toss. </div>
Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-41244657661677923472012-05-16T14:45:00.000-07:002014-04-20T12:35:30.243-07:00ITALIAN FLATBREADThe Middle East has pita. Indians nosh on naan. Italians have <i>piadina. </i>Denser than a pancake but lighter than its leavened cousins, piadina<i> </i>is the carb of choice in Italy's Romagna region. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://staging.italianfoodforever.com/wp-content/uploads/2008/05/piadinebread.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://staging.italianfoodforever.com/wp-content/uploads/2008/05/piadinebread.jpg" height="640" width="633" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://staging.italianfoodforever.com/">Photo credit</a><br />
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Locals lunch on wraps made of this griddle-puffed flatbread. Whether filled with prosciutto<i> </i>or grilled veggies, piadina can sate the most bread-o-philic palette. Sweeter wraps, schmeared with nutella, are also common.</div>
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Accounts mentioning the <span class="Apple-style-span" style="line-height: 19px;"><i><span class="Apple-style-span" style="font-family: inherit;">piê</span></i></span><i> </i>go back to the 14th century. Originally made at home by poor cooks, this flatbread has turned into a quick on-the-go meal -- Italy's answer to the burrito.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULOYcqN6RJFzeGAXpQlYUim0T6RzmnqeOJz-Rn1Nkng3Y8HKwwN__QCr08WB6lON4ENHapgjiWromzOtfDYP-gbSR0kX1LRJ087i6s8GXtuHsWJqPcJ5gzD23TjMi9X5xvsk3vJKaKCWQ/s1600/IMG_5170.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULOYcqN6RJFzeGAXpQlYUim0T6RzmnqeOJz-Rn1Nkng3Y8HKwwN__QCr08WB6lON4ENHapgjiWromzOtfDYP-gbSR0kX1LRJ087i6s8GXtuHsWJqPcJ5gzD23TjMi9X5xvsk3vJKaKCWQ/s320/IMG_5170.JPG" height="640" width="640" /></a>Malleable, this dough uses no yeast. No need for it to rise. Just pulse the flour, fat and wine together. Rolled into tortilla-sized circles, the piadina is ready for the griddle. <br />
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* In Italy, piadina tends to be made with lard, which is far more common in Romagna region than olive oil. This recipe swaps out the piggy fat for a mix of olive oil and cold cubed butter. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UGk-rIJYSjo/T6A1Iftg6WI/AAAAAAAAByc/11Y0vG1vrQs/s1600/torte+di+piadine+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-UGk-rIJYSjo/T6A1Iftg6WI/AAAAAAAAByc/11Y0vG1vrQs/s400/torte+di+piadine+1.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://annaincasa.blogspot.com/">http://annaincasa.blogspot.com</a></td></tr>
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INGREDIENTS:</div>
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</div>
<ul>
<li style="text-align: center;">2 cups flour</li>
<li style="text-align: center;">6 tablespoons olive oil</li>
<li style="text-align: center;">3 tablespoons cold butter</li>
<li style="text-align: center;">1/2 teaspoon salt</li>
<li style="text-align: center;">1/2 teaspoon baking soda</li>
<li style="text-align: center;">circa 1/3 cup cup dry white wine</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZ32aiq_CDUnBeguk3OEVmVWiUF_Td4gbeiEt6-w-OF71K_zPoXTTXIkZ3h7BcEs2SCUE23t6Ys8gYitU2FTwXMnlVrGoV_asO15b33Ur5M2hufLS2PoxZoQaZr919kH8Z4Ah_6H9ONbC/s1600/IMG_5160.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZ32aiq_CDUnBeguk3OEVmVWiUF_Td4gbeiEt6-w-OF71K_zPoXTTXIkZ3h7BcEs2SCUE23t6Ys8gYitU2FTwXMnlVrGoV_asO15b33Ur5M2hufLS2PoxZoQaZr919kH8Z4Ah_6H9ONbC/s400/IMG_5160.JPG" height="640" width="475" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan-"toasted" piadina</td></tr>
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First pulse the flour, salt and baking soda together in a food processor. Once the dry ingredients have been mixed, turn on the food processor and pour a steady stream of olive oil into the flour. The flour and oil will turn into a sand-like mixture. Add the cubed cold butter and process. <br />
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Pour the dry white wine in bit by bit. The dough will be granular in texture and, unlike a pie crust, should NOT form into a ball in the mixer. When larger clumps start to form in the mix, dough is ready. Put the floury mix onto a flat surface.<br />
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Using the warmth of your hands, press the loose dough together into a ball. Knead the dough until pliable. If the mix is too "crumbly" and won't come together into a workable dough, pulse with a bit more liquid in the mixer. With the palm of your hands, roll dough into a log and cut into 1.5 inch rounds. Use a rolling pin, flatten the rounds into tortilla-shaped circles. <br />
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Heat cast iron skillet or griddle pan over medium high heat. Cook the piadina in the <u>ungreased</u> pan for 3-4 minutes on each side. It will puff up slightly over the heat and start to brown. After a minute, spin the piadina 180 degrees to ensure that it won't burn on the bottom. Stuff with cured meats and cheeses; serve hot.<br />
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RECIPE NOTE:<br />
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<i>Making piadina is an inexact art -- sometimes you may need a little more oil or a little more liquid. The consistency you're looking for, though, is pliable but not sticky. </i></div>
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Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-10484027921438855022012-05-02T15:26:00.000-07:002014-08-12T20:35:38.601-07:00RICOTTA CAKE WITH SOUR CHERRIES Technically, ricotta is not a cheese. Literally meaning "re-cooked," this fluffy <i>latticino </i>is actually a cheese by-product. Made from boiling the whey generated in cheese production, ricotta is milky and a tad sweet.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.bufalcioffi.it/getimage.php?IMG=galleries%2FGY4a3fbe021a341%2Fricotta_238.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://www.bufalcioffi.it/getimage.php?IMG=galleries%2FGY4a3fbe021a341%2Fricotta_238.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh ricotta being boiled and made</td></tr>
</tbody></table>
Many Italian cooks turn to ricotta <i>because</i> its lacks a strong taste. It adds a background milkiness to a dish but won't kill other ingredients. A staple throughout Italy, ricotta's curds brighten savory plates like
fresh ravioli or, whipped with sugar, fill sweets like Sicily's <i>cannoli</i>. <br />
<a name='more'></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.marmiton.org/recipephotos/multiphoto/f4/f4be3dd9-4209-41c0-a477-16f283657cf1_normal.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://www.marmiton.org/recipephotos/multiphoto/f4/f4be3dd9-4209-41c0-a477-16f283657cf1_normal.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crostata di ricotta e cioccolato. <a href="http://cucina.alfemminile.com/ricette/foto_crostata-di-ricotta-e-cioccolato_213892.aspx">Photo credit.</a>.</td></tr>
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Bakers in Rome use ricotta in two typical "cheesecakes" -- both called <i>crostata di ricotta</i>. Filling the first variety is creamy combo of ricotta, chocolate and sugar. An older recipe shuns <i>cioccolato</i> for cherries.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.blogger.com/goog_955395392" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.eatingitalyfoodtours.com/wp-content/uploads/2012/03/crostata-di-ricotta.jpg" height="428" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Crostata di ricotta e visciole</i>. <a href="http://www.eatingitalyfoodtours.com/">http://www.eatingitalyfoodtours.co</a></td></tr>
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<b> </b>Sweetened ricotta caps sour cherry jam and
a crumbly crust. This treat gets baked sans crust up top,
leaving the ricotta to brown in the oven's heat. Originally a Jewish sweet made with candied fruit and honey, burnt ricotta cake
became a common Roman <i>dolce </i>in the last 200 years. <br />
<br /></div>
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<b></b></div>
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<b> CRUST INGREDIENTS:</b></div>
<ul style="text-align: center;">
<li>2.5 cups flour</li>
<li>2/3 cup sugar</li>
<li>2/3 cup cold butter</li>
<li>1 egg</li>
<li>2 yolks</li>
</ul>
<div style="text-align: center;">
<b>FILLING INGREDIENTS: </b></div>
<ul style="text-align: center;">
<li><b> </b>1.5 cups whole-milk ricotta</li>
<li>3 eggs (separate yolks & whites)</li>
<li>1/2 teaspoon flour</li>
<li>3/4 cup of powdered sugar</li>
<li style="text-align: center;">1 jar sour cherry preserves or <i>amarena </i>cherries</li>
<li style="text-align: center;">zest of one lemon <b><br /></b></li>
</ul>
<div style="text-align: center;">
<b> </b></div>
<div>
First, prepare the crust in a food processor. Like with any
butter-based crust, it's important to use very cold butter. Personally, I
like to keep stick or two frozen in the fridge. Pulse the flour, sugar
and rough chopped butter until a granular mix has formed; it will be
sandy in texture. Then add the yolks and egg and pulse until the dough
begins to form into a ball. Don't over-blend. Wrap the ball in plastic
wrap and chill in the freezer for 30 min.</div>
<div>
</div>
<div>
To make
the filling, blend the ricotta, yolks, sugar and smidgen of flour
together in the mixing bowl. Use a spoon and fold the ingredients
together by hand. In a separate bowl, beat the egg-whites until fluffy peaks form. Fold the whites by hand into
the eggy ricotta mix. Stir in the zested lemon and, if desired, a pinch
of cinnamon. </div>
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<br /></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.dissapore.com/wp-content/uploads/02_PuraRomanita.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.dissapore.com/wp-content/uploads/02_PuraRomanita.jpg" height="475" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roman-Jewish <i>ricotta </i>cakes at <a href="https://www.facebook.com/pages/BOCCIONE-lantico-forno/52936670759">Boccione </a>in the <i>ghetto ebraico</i></td></tr>
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<div>
Preheat the oven to 375 degrees. Roll the crust out and fill a pie pan with it. You want the <i>crostata </i>crust to spill out over the edges of the pan. This is a rustic dessert and precision presentation is not the goal. Spread 3-4 tablespoons of the cherry preserves on the bottom of the crust. If you want, you can pre-bake the crust for 15 minutes; this ensure that the bottom will not turn soggy during baking. If you pre-bake, let the crust cool before adding the jam / ricotta.</div>
<div>
<br />
Pour the ricotta filling over the cherry spread, being sure to keep a bed of preserves beneath the milky mixture. Fold any "overflowing" dough atop the sweetened ricotta. To give the crust up top a golden hue, brush with an egg wash before baking. Bake for 50 minutes. Remove from the oven. Let the <i>crostata </i>cool at room temperature before serving. </div>
Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com2tag:blogger.com,1999:blog-8585718213273025566.post-44331045078289887442012-04-30T15:00:00.003-07:002014-04-24T14:26:18.780-07:00MUSHROOM TOASTIES - CROSTINI AI FUNGHI<div class="separator" style="clear: both; text-align: center;">
<a href="http://california-travels.com/wp-content/uploads/2007/07/embarcadero-3_lrg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://california-travels.com/wp-content/uploads/2007/07/embarcadero-3_lrg.jpg" height="640" width="427" /></a></div>
Last weekend, I traipsed through San Francisco's <a href="http://www.ferrybuildingmarketplace.com/">Ferry Building Marketplace.</a> Once the terminus for traffic in and out of the Bay, the space has morphed into a high-end food hub. Speciality shops -- bread-bakers, salami-makers and cheeses-mongers -- line the interior.<br />
<br />
A line of eager mouths snaked in front of <a href="http://www.acmebread.com/">Acme Bread,</a> where workers pulled flour-dusted loaves from a brick oven. At <a href="http://www.boccalone.com/">Boccolone</a>, diners noshed on house-cured <i>salumi</i> and homemade Italian sausages.<br />
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Evoking Europe's covered markets, the Ferry Building touts California's local vitals. I can't afford most food on sale here. I like to browse, though. One of my favorite spots is a stall where I've never shopped: <a href="http://store.farwestfungi.com/index.html">Far West Fungi</a>. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.blogcdn.com/www.slashfood.com/media/2006/05/ferry_farwestfungi.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://www.blogcdn.com/www.slashfood.com/media/2006/05/ferry_farwestfungi.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://store.farwestfungi.com/index.html" target="_blank">Far West Fungi</a></td></tr>
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Specializing in mushrooms, Far West serves edible fungus from across California -- including both farm-raised and forest-foraged varietals. Pink oyster mushrooms, the ruby hue of a grapefruit, beckon to prospective foodies.<br />
<br />
Perusing the <i>porcini </i>and prune-wrinkled morels, I started concocting mushroomy meals in my head. Risotto? Lasagna? Veggie <span class="st"><i>ragù</i></span>? In a rush, I went for a quick dish: mushroom <i>crostini</i>. Toasted bread is crowned in pan-crisped mushrooms, lemony parsley and a hint of cream. I grabbed a crusty baguette at <a href="http://www.acmebread.com/">Acme Bread</a> and headed home.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://residentfoodies.com/wp-content/uploads/2009/10/IMG_1516.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://residentfoodies.com/wp-content/uploads/2009/10/IMG_1516.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://store.farwestfungi.com/index.html">Far West Fungi</a></td></tr>
</tbody></table>
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<div style="text-align: center;">
<b>INGREDIENTS:</b></div>
<ul>
<li style="text-align: center;">12 oz - 1 lb of mixed mushrooms (<i>crimini</i>, button, Shitake, portobella, etc), sliced</li>
<li style="text-align: center;">1 loaf crusty bread (baguette or Italian), sliced thick</li>
<li style="text-align: center;">A bunch of flat-leaf parsley</li>
<li style="text-align: center;">2 tablespoons fresh cream or half-and-half</li>
<li style="text-align: center;">4-5 tablespoons fresh grated <i>parmigiano</i></li>
<li style="text-align: center;">4-6 tablespoons extra virgin olive oil</li>
<li style="text-align: center;">Black pepper, to taste. </li>
</ul>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifn_b4-oCMshzUs2jAM_pZ35g9pZ13Wc09dYyqA5r29JxeUTb2SzQ_eC_CS2trqf7QzsUsSP9pWf1HlagcBFFjYDobV1FShBKGrpNKyfNjQuJ737hiZ2i8MfMbA6_zm07GvDRzEkO1_wE/s1600/DSCN3361.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifn_b4-oCMshzUs2jAM_pZ35g9pZ13Wc09dYyqA5r29JxeUTb2SzQ_eC_CS2trqf7QzsUsSP9pWf1HlagcBFFjYDobV1FShBKGrpNKyfNjQuJ737hiZ2i8MfMbA6_zm07GvDRzEkO1_wE/s400/DSCN3361.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.thefreshloaf.com/">www.thefreshloaf.com</a></td></tr>
</tbody></table>
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Slice the rustic Italian loaf or baguette into 1" - 1.5" slices. Toast the bread on a baking sheet in the oven until hard. Be sure not to over toast. Your slices should feel like toast but not yet be golden-brown. Set aside the bread and let cool at room temperature. <br />
<br />
Meanwhile, wash and clean the mushrooms, scrubbing off any soil that clings to the 'shrooms. Coarsely slice the mushrooms. Some slices can be thin like the mushrooms you see on pizzas and some can be chunkier. When the mushrooms are cut rough-chop a bunch of flat-leaf parsley. You'll need about 2 tablespoons of chopped parsley.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4G795Bm-lauCmP3wXiTsPM4NHcHLZW77Pn4v3P4RhxgfFgOA6UAkI3Th_BBWF26xE8hlOeVzhUl1cti0SX85A_THcLR2uLG09vxAkEw7WwJdlobOGw_K2d2VgLrgVsYyZHBbzniRRvNC/s400/IMG_9056+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4G795Bm-lauCmP3wXiTsPM4NHcHLZW77Pn4v3P4RhxgfFgOA6UAkI3Th_BBWF26xE8hlOeVzhUl1cti0SX85A_THcLR2uLG09vxAkEw7WwJdlobOGw_K2d2VgLrgVsYyZHBbzniRRvNC/s400/IMG_9056+copy.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image from: <a href="http://www.blogger.com/%20http://delightfuldelicacies.blogspot.com/2008/11/mushrooms-in-autumn-always-end-up-like.html">Delightful Delicacies</a></td></tr>
</tbody></table>
Heat the olive oil over medium heat in a large skillet. Cooking in batches, saute the mushrooms until they've begun to brown. You don't want slimy mushrooms. To avoid soggy 'shrooms, cook them in hot oil and only just cover the surface of the skillet. Cooking the mushrooms all at once will cause them to release water -- they won't brown and they will turn mushy. Smaller batches, on the other hand, will caramelize and sizzle.<br />
<br />
Cook 2-3 minutes on each side, stirring only occasionally. Once browned, remove the batch of mushrooms to a separate plate and continue pan-frying the remaining fungus. When <i>all </i>of the mushrooms have been browned, return them to the skillet.<br />
<br />
Heating over medium-low, toss in the chopped parsley. Pepper to taste and mix for 1 minute. Because we're using salty <i>parmigiano</i>, you won't need to add salt now. While the mushrooms and parsley re-heat, spoon in the grated <i>parmigiano</i>. Stir the skillet vigorously until the cheese starts to melt and turn gooey.<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjRfP-lurWxGQXONCS2jH87XHYfE1xYRHY6zGrRrwGmPSAyyFx8EFV7FZjNvf1gJ-Nyb7qripePQ3JAeWvsw8bdl5YseZeDBmCU4OIIOMHB3uiaa5seAshaMMeMrY7VlPcfQ0WfFN6sQh/s1600/DSCN6240.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjRfP-lurWxGQXONCS2jH87XHYfE1xYRHY6zGrRrwGmPSAyyFx8EFV7FZjNvf1gJ-Nyb7qripePQ3JAeWvsw8bdl5YseZeDBmCU4OIIOMHB3uiaa5seAshaMMeMrY7VlPcfQ0WfFN6sQh/s400/DSCN6240.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from Italian blog:<a href="http://focacciaalrosmarinoit.blogspot.com/2010/08/crostini-ai-funghi-porcini.html"> http://focacciaalrosmarinoit.blogspot.com/</a></td></tr>
</tbody></table>
Lastly, pour in the heavy cream one tablespoon at a time. Toss the
pan to make sure the cheese, parsley and cream evenly coat all the
mushroom mixture. Generously dress each slice of toast with the cheesy mushroom mix. Serve warm. <br />
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Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-6556852081542815832012-04-27T17:10:00.000-07:002014-04-24T14:26:38.370-07:00SPAGHETTI & CLAMS <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<a href="http://cosacucino.myblog.it/media/00/01/1158930217.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://cosacucino.myblog.it/media/00/01/1158930217.jpg" height="481" width="640" /></a></div>
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Photo from: <a href="http://cosacucino.myblog.it/">http://cosacucino.myblog.it</a></div>
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Italy is touched on most sides by the sea. Unlike more landlocked countries, no one region lays claim to seafood preeminence; all prize fish, squid and shrimp. It's not the presence of seafood that sets these regions' <a href="http://gan.doubleclick.net/gan_click?lid=41000613802300443&pubid=21000000000537372">cuisines</a> apart. It's <i>how</i> that seafood gets prepped. <br />
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While Venetians steep sardines in vinegar and onions, Sicilians stew them with raisins. Neapolitans slow-cook octopus in tomatoes but, moving north to Liguria, you find the eight-legged critter boiled with potatoes and a squirt of lemon.</div>
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In Naples, spaghetti with clams is a classic dish - clams, olive oil and garlic. Fresh clams are the key to a tasty sauce. Once cooked, the clams open and release their juice; this liquid adds an "oceany" complexity to the final <i>sughetto</i>. Spicy red pepper compliments the mollusks' briny taste.</div>
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INGREDIENTS:</div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
* 1.5 - 2lbs of live manilla clams, in their shells</div>
</div>
<div style="text-align: center;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
* 8 oz spaghetti, cooked <i>al dente</i></div>
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<i>* </i>6 tablespoons of olive oil</div>
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* 2 garlic cloves (or less; depends how "garlicky" you want it), sliced thin</div>
</div>
<div style="text-align: center;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
* Red pepper flakes, to taste </div>
</div>
<div style="text-align: center;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
* 2 tablespoons flat-leaf parsley, rough chopped<br />
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</div>
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Scrub the clams, removing any sand still on the shells. Place the clams in a bowl and cover with water. Let the clams sit in the water for 20 min. The clams will expel whatever sand is inside, guaranteeing your meal is not a gritty mess. </div>
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Heat a dutch oven over medium. Do not add any oil yet. Put the clams in the hot pan and cover for 3-4 minutes. During this time, the clams should open up and begin releasing their juice.<br />
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Clams with shells open after cooking. Photo from: <a href="http://savourbcn.files.wordpress.com/">http://savourbcn.files.wordpress.com</a></div>
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When they've opened, you can either keep the clams in their shells or toss out the shells. Remove the clams / juice from heat and set aside. If you choose to pull the meat from the shells, do not pour out the liquid they have emitted. Pour 6 tablespoons of olive oil into a separate skillet and heat over low. Toast the garlic / red pepper flakes the skillet until aromatic. </div>
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Once the garlic sizzles, add the conserved clams / juice to the pan with the garlicky oil. Cover and cook the clams for 15 minutes. Cook on very low heat. As a final step, toss the <i>al dente </i>pasta in the skillet with the clams, sprinkling with the chopped parsley. </div>
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Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-67711536736747967292012-04-26T13:22:00.004-07:002014-04-24T14:27:07.035-07:00PUMPKIN PASTA Stewed or fresh, tomatoes are the base of many Italian meals. When you travel through Italy, you'll quickly spot paler plates of pasta. Sicilians<i> </i>toss spaghetti with fresh sardines, pine nuts and raisins. Calabria's cooks <a href="http://www.chefscatalog.com/?sourcecode=CW4PF4057"></a>squeeze a sauce from wild fennel and local chilis. In the north, ravioli swim in cream and bitter radicchio. Tomatoes are just one <i>condimento, </i>among many, for pasta. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRw1wMVThsUmbODdy6kct7Ih3ILhzq_uq808eVuGxxO8ZGABeuksdN8kD44WiEWB0m7HcLkVTqZSm08uzK2xYHklTlDMqIE2JgYd17c77_ACGnCYPsZ863M-IPlRCVJPjFNQPngsZmfkRS/s1600/monte2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRw1wMVThsUmbODdy6kct7Ih3ILhzq_uq808eVuGxxO8ZGABeuksdN8kD44WiEWB0m7HcLkVTqZSm08uzK2xYHklTlDMqIE2JgYd17c77_ACGnCYPsZ863M-IPlRCVJPjFNQPngsZmfkRS/s400/monte2.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh <i>tortellacci </i>served with radicchio, parmesan and cream. <a href="http://gan.doubleclick.net/gan_click?lid=41000613802309320&pubid=21000000000537372">Photo.</a></td></tr>
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In Emilia-Romagna's kitchens, sage and butter often crown the region's yolk-yellow noodles. A few years ago, I lived in Bologna -- home to leftist politics, Europe's oldest university and the country's best fresh pasta. My friend Lucio and I grabbed a quick bite one night at <i>Osteria del Montesin</i>o, a Sardinian eatery filled with broke students and anarchists mellowed by cheap wine. <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Osteria del Montesino</i>, Bologna; Via del Pratello 74. <a href="http://centotrattorie.wordpress.com/2012/02/11/osteria-del-montesino/">Photo</a>.</td></tr>
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Nicknamed "la Rossa" (the Red), Bologna is the proud birthplace of Italy's communist political movements. True to form, the walls inside <i>Osteria del Montesino </i>are plastered with left-leaning poster from Bologna's last 30 years. <br />
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For <span class="st">7€, you get your of pick the pasta made that day. We both went for the <i>penne alla zucca -- </i>pasta dressed in a slippery mix of roasted squash, grated <i>parmigiano </i>and pan-frizzled <i>pancetta</i>. Our meal was so good that we couldn't help but ask how to make it. The cook's reply: 1) roast squash, 2) stir with cheese and <i>pancetta</i>, 3) toss and 4) serve. Roasting the squash brings out the gourd's sweet taste -- a sugary note balanced by the umami of the salt-cured pork. </span><br />
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<span class="st"><b>INGREDIENTS:</b></span></div>
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<li><span class="st">8 oz. <i>penne </i>or<i> rigatoni,</i>cooked <i>al dente</i></span></li>
<li><span class="st"><i> </i>1 - 1.5 cups of <i>parmigiano</i>, fresh grated</span></li>
<li><span class="st"><i> </i>4 oz<i> pancetta</i>, cubed (optional)</span></li>
<li><span class="st"><i> </i>1 tablespoon butter (optional)</span></li>
<li><span class="st"><i> </i>1 - 1.5 lbs<i> </i>butternut squash</span></li>
<li><span class="st">1 onion, rough diced </span></li>
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<tr><td style="text-align: center;"><a href="http://fabioc.it/chezmoi/wp-content/uploads/2011/11/pasta-alla-crema-di-zucca.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://fabioc.it/chezmoi/wp-content/uploads/2011/11/pasta-alla-crema-di-zucca.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from: <a href="http://fabioc.it/">http://fabioc.it/</a></td></tr>
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Preheat the oven to 350 degrees. Cut the squash in half, splitting it down the middle. Since we're roasting the squash whole, there is no need to peel. Scoop the seeds and stringy goop out from the inside, rinsing the squash halves under cold water. Rub the squash all over with light olive oil. Then, wrap the squash tightly in aluminum foil. Be sure that no part of the squash is exposed. Wrapping it will help the fibrous squash to steam and, subsequently, cook faster. Lay the squash halves flat-side down on a cooking sheet and bake for 30-40 minutes -- until the flesh has softened and can be spooned out with little effort.<br />
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About 20 minutes into cooking the squash, frizzle the <i>pancetta </i>cubes over medium heat in a large and flat skillet. Cook until the <i>pancetta</i>'s has started to render. Add the diced onion to the pan-fried <i>pancetta, </i>stirring.<i> </i>When the onion has turned translucent and the cubes are beginning to brown, turn off the heat. Keep the onion and <i>pancetta </i>in the skillet.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiAhgSuvn_zLN9iVnfwsa0ZqId1aqYW0FgJecmtVcRdAAwHBQj5BquLAncDMni_1SbIS79T9EXGvzXFRw2dL213VPKETrfH-XePuUhBjFl3HzQyrxu5-PLtXCpqsnbbkdinGqoaWsK60U/s1600/2011-11-11+20.37.55.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiAhgSuvn_zLN9iVnfwsa0ZqId1aqYW0FgJecmtVcRdAAwHBQj5BquLAncDMni_1SbIS79T9EXGvzXFRw2dL213VPKETrfH-XePuUhBjFl3HzQyrxu5-PLtXCpqsnbbkdinGqoaWsK60U/s400/2011-11-11+20.37.55.jpg" height="507" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiAhgSuvn_zLN9iVnfwsa0ZqId1aqYW0FgJecmtVcRdAAwHBQj5BquLAncDMni_1SbIS79T9EXGvzXFRw2dL213VPKETrfH-XePuUhBjFl3HzQyrxu5-PLtXCpqsnbbkdinGqoaWsK60U/s1600/2011-11-11+20.37.55.jpg">Photo. </a></td></tr>
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Take the squash pieces out of the oven and let them cool, unwrapped, for 2-3 min. Meanwhile, cook the pasta <i>al dente</i>. Remove the boiled pasta with a slotted spoon, reserving at least 1 cup of the hot and starchy water. Scoop out the squash pulp and mix it in the pan with the <i>pancetta</i> and onion. At this point, return the skillet to medium-low heat.<br />
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Stir squash, <i>pancetta</i> and <i>parmigiano </i>together until a uniform and creamy mix has formed. The cheese will melt and blend together with the softened pulp. Season to taste with fresh ground black pepper.<br />
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<tr><td style="text-align: center;"><a href="http://www.lospicchiodaglio.it/img/ricette/pastazuccapancetta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.lospicchiodaglio.it/img/ricette/pastazuccapancetta.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.lospicchiodaglio.it/img/ricette/pastazuccapancetta.jpg">Photo</a></td></tr>
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Use a wooden spoon to mash larger chunks of squash. As a final step, toss the pasta together with the cheese-and-squash mixture. To ensure an even coating, add a little bit of the hot pasta water to the skillet while stirring. If desired, mix butter in now. Pour the water in 1 tablespoon at a time to avoid making a runny sauce. Shake the pan once or twice to ensure equal distribution of <i>sugo</i>. Serve hot, sprinkled with a spoonful of grated cheese. <br />
<br />Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-6825515726015018352012-04-25T14:15:00.002-07:002014-04-24T14:29:15.320-07:00PASTA WITH CAULIFLOWER <div class="separator" style="clear: both; text-align: center;">
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Cauliflower needs more love. Americans tend to damn it to side-dish oblivion. Boiled to a bland mush, cauliflower loses most of its flavor. Sadder still, what little taste is left then gets entombed in molten cheese sauce. This recipe aims to lift cauliflower out of its Velveeta-drowned purgatory.<br />
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When pan-fried, cauliflower caramelizes. High heat salvages the florets' crunch, drawing out the sweetness sapped by boiling. If you hate cauliflower, give this recipe a whirl and see if you still find it icky.<br />
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In much of Rome, the <i>cavolfiore romanesco </i>is a comical and common sight. Looking like a mad botanist's creation, it's sort of broccoli and sort of cauliflower. Bright green, the <i>romanesco </i>variety first emerged in Italy during the 1600s. Its texture is spongy like cauliflower but, once cooked, presents a greener taste more akin to everyday broccoli.<br />
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This dish combines market-variety cauliflower and the more alien-looking <i>romanesco. </i> If you can't find <i>romanesco</i>, plain old cauliflower is more than up to the task. Porous florets happily sop up the oil, vinegar and lemon juice dressing. <br />
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<b>INGREDIENTS:</b></div>
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<li>1 small head of white cauliflower</li>
<li>1 small <i>romanesco </i>cauliflower</li>
<li>1-2 cloves garlic, minced</li>
<li>1 tablespoon capers</li>
<li>1/2 lemon, juiced </li>
<li>1 anchovy fillets, finely chopped (optional)</li>
<li>6-8 pitted olives, chopped </li>
<li>Red pepper flakes to taste</li>
<li>1 - 2 tablespoons balsamic vinegar</li>
<li>8 oz of <i>penne</i></li>
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Wash and core the cauliflower, keeping the individual florets intact as much as possible. For instructions on coring a cauliflower, go here: <a href="http://www.cookthink.com/images/Article/120/step_137_.jpg">how to cut a cauliflower</a>. Slice the florets in half or in quarters. Cauliflower browns best when cut with one or more flat sides. The flat surface will touch the hot pan and caramelize. Uncut florets will may turn soggy and be hard to brown.<br />
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While the water is boiling, heat 3-4 tablespoons of olive oil in a flat skillet over
medium-high. Depending on size, you might need more oil. When the pan is hot (but-not-smoking), add cauliflower slivers. Quickly stir the so that all the
pieces are coated in oil. :: Stop stirring ::. In
order to brown, the cauliflower needs to be in sustained direct contact
with the hot pan. Wait 3-4 minutes or until the cauliflower has begun
to brown. Continue cooking until browned all over.
Remove the florets and set aside.<br />
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Cook the<i> penne </i>in 3 quarts of salted water. In the same pan
that you cooked the cauliflower, heat another 2 tablespoons of oil. Add
the garlic, olives, capers, red pepper flakes and anchovy, stirring
occasionally to avoid burning. Cook over medium heat for another 2
minutes -- you will begin to smell the aromatic garlic and the vinegary
tang of the capers.<br />
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When the garlic starts to caramelize, return the browned florets to the pan. Lower heat and gently mix together, making sure that the garlic and olives and capers get evenly distributed. Dress the florets at this point with the lemon juice and balsamic. Keep cooking for 2-3 minutes over low heat -- or until the juice and vinegar have been absorbed. Toss the cooked pasta together in the pan with the dressed cauliflower. Serve hot. <br />
<br />Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-54749389214406598752012-04-23T18:01:00.003-07:002014-04-24T14:29:38.728-07:00PASTA ALLA CARBONARA <br />
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Pecorino and pepper is well and good most days. But, sometimes, you want pig with your pasta. <i>Spaghetti alla carbonara </i>is fail-safe answer to such suine-y cravings. <br />
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Mixing pan-crisped <i>pancetta</i>, nutty<i> parmigiano</i> and creamy yolks, <i>carbonara</i> is everyday fare in Rome. This quick <a href="http://gan.doubleclick.net/gan_click?lid=41000613802300443&pubid=21000000000537372">pasta </a>can be prepped at home in little time and with just a few ingredients.<br />
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Although many U.S. restaurants use smoked bacon or cream in this dish, the Roman version is made only with cheese, yolk and cured pork. Unlike American bacon, <i>pancetta</i> is not smoked. Instead, the pork is air-dried for months, wrapped in a coat of salt and spices. It's still satisfyingly unctuous but won't make your whole meal taste like mesquite.<br />
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The key to carbonara is good ingredients -- sun-yellow yolks, real <i>parmigiano</i> <i>reggiano</i> and salt-cured pig. Avoid pre-grated "parmesan" sold in the store, as the cheese tends to lose its taste not long after grating. Instead, buy a hunk of <i>parmigiano</i> and grate the cheese just before you prep the dish. <br />
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Once the spaghetti has cooked, toss the still-steaming pasta with the slurry of cheese, pepper and yolks. The hot pasta will cook the egg mixture and melt the cheese, thickening into a sauce. Be sure to toss the pasta and egg and cheese in the same pan where you fried the <i>pancetta</i>. Rendered pork fat adds a smooth texture to your finished sauce and gives the dish its signature creaminess. <br />
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INGREDIENTS:<br />
• 8 oz of spaghetti or tonnarelli<br />
• 4 or 5 oz of <i>pancetta</i>, cubed<br />
• 3/4 to 1 cup of freshly grated <i>parmigiano</i><br />
• 3 or 4 egg yolks <br />
• Black pepper, fresh ground <br />
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Lightly beat the yolks together with a fork. Add the grated cheese to the egg mixture, stirring until you have a thick slurry. Grind a healthy heaping of black pepper into the eggy/cheesy mix -- 5-7 twists on the pepper mill. Cook the spaghetti meanwhile in 3 quarts of salted water.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://gan.doubleclick.net/gan_click?lid=41000613802309320&pubid=21000000000537372">Photo </a>from: <a href="http://4.bp.blogspot.com/">http://4.bp.blogspot.com</a></td></tr>
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While the pasta is cooking, render the <i>pancetta</i>. Crisp the cured pork cubes over medium-low heat, waiting until the fat has rendered. You may need to pour 1 teaspoon of olive oil in the pan before browning to avoid sticking. If the heat is too high, the pork will burn and not render. KEEP THE RENDERED FAT IN THE PAN. <i>Pancetta</i>, remember, is not American bacon. We want that grease. Once crisped, turn off the heat but leave <i>pancetta</i> in the frying pan.<br />
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Remove the pasta from the hot water with a slotted spoon, reserving at least 1/2 cup of starchy pasta water in the spaghetti pot. DO NOT RUN THE PASTA UNDER COLD WATER. It needs to be steaming hot. Toss the hot spaghetti in the frying pan that holds the crisped <i>pancetta</i>. If the rendered fat has begun to solidify again, the hot pasta should re-melt it. When the cubes are evenly mixed throughout the pasta, pour the cheesy/yolky mix over the pasta and vigorously toss.<br />
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The hot pasta will cook the yolks and form a sauce. If sauce seems lumpy, add 1/4 a ladle of steaming pasta water and shake the pan to make sure the egg has coated all the pasta. Serve hot.Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com5tag:blogger.com,1999:blog-8585718213273025566.post-49658979890866029312012-04-23T13:28:00.003-07:002014-04-24T14:30:23.043-07:00SWEET & SOUR EGGPLANT<br />
In Italy's boot and heel, eggplant reigns supreme. Whether fried, char-grilled or teamed with red sauce, this ink-purple <i>verdura </i>is at the heart of countless rustic recipes.<br />
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Historically, Italy's south was poorer and more rural than the north. Its cuisine reflects this reality -- rich in local vegetables and seafood but short on more expensive red meats. <i>Carne</i> -- beef, pork and lamb -- was a pricey treat reserved for Sunday <a href="http://gan.doubleclick.net/gan_click?lid=41000613802177577&pubid=21000000000537372">dinners </a>or dry-cured as salami. <br />
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In southern Italian kitchens, eggplant fills the role that cutlets or steak play in richer regions. People make eggplant meatballs (polpette di melanzane) throughout the south, substituting ground meat with eggplant and bread crumbs. <i> </i><br />
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<i>Melanzane</i> <i>in agrodolce</i> is common in Sicly, Calabria and Campania. Grilled or pan-fried eggplant are dressed in a tangy slurry of red wine vinegar, <a href="http://gan.doubleclick.net/gan_click?lid=41000000033492658&pubid=21000000000537372">sugar</a>, garlic and herbs. Porous eggplant will sponge up the tart marinade. Because the glaze is vinegar-based, the dish will last up to a week in the fridge. Serve chilled or at room temperature.<br />
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<b>SUPERMARKET TIP:</b><br />
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<i>Italian eggplants are thinner, longer and all-around tinier than American supermarket varietals. If possible, look for either "Italian eggplant" or "Japanese eggplant." Gigantic eggplants can have a bitter taste.</i><br />
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INGREDIENTS:</div>
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<li>4 or 5 eggplants, cubed</li>
<li>1 sweet onions, diced </li>
<li>1 cup of good red wine vinegar</li>
<li>3 garlic cloves, minced</li>
<li>1 tablespoon sugar</li>
<li>1 tablespoon capers</li>
<li>Fresh mint or flat-leaf parsley, chopped </li>
<li>Salt & pepper</li>
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<tr><td class="tr-caption" style="text-align: center;">Cut the eggplants into cubes. For tips on cubing an eggplant, go here: <a href="http://www.cookthink.com/reference/314/How_to_cube_an_eggplant">How to cube an eggplant</a></td><td class="tr-caption" style="text-align: center;">.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">In a <a href="http://gan.doubleclick.net/gan_impression?lid=41000000023172407&pubid=21000000000537372">large frying pan</a>, heat 4-5 tablespoons of extra virgin olive oil over medium heat. Olive oil has a low burn temperature, so be careful not to get it too hot. It will smoke and taste bad. Pan fry the cubed eggplant until each cube has softened and is golden brown / lightly caramelized on all sides -- about 8-10 minutes. Cook the eggplant in batches. You won't be able to cook it all at once. </span><br />
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<span style="font-size: small;">Fry about 20 cubes at a time. You may need to add more olive oil after cooking a batch. Remove the browned eggplant and place it in a large mixing bowl. Then, cook the onion on medium-low heat in the same pan until translucent. Add the cooked onion to the bowl with the caramelized eggplant</span>.<br />
<a href="http://gan.doubleclick.net/gan_click?lid=41000613802309320&pubid=21000000000537372">Photo</a>: <a href="http://www.ideericette.it/">www.ideericette.it </a></td></tr>
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<span style="font-size: small;">When the eggplant is done, make the marinade. Whisk the minced garlic, red wine vinegar, fresh herbs, capers and sugar together in a bowl. If you are cooking large eggplants, you will need to double the marinade proportions. Taste the marinade and add salt and pepper. Pour the marinade over the pan-fried eggplant and onion, tossing the mixture. Let the eggplant sit at room temperature for 30 minutes, mixing every 5 minutes to ensure that the marinade is evenly distributed. </span><br />
<span style="font-size: small;">This photo is from <a href="http://www.mondodelgusto.it/">www.mondodelgusto.it</a></span></td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com2tag:blogger.com,1999:blog-8585718213273025566.post-48932762522887243482012-04-22T17:33:00.006-07:002014-04-24T14:30:52.303-07:00GARLIC BREAD TUSCAN STYLE<div class="separator" style="clear: both; text-align: center;">
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There are easy recipes. And, there are <i>easy </i>recipes -- food that folks who struggle with Kraft Mac can make. And, make well. Literally meaning an oiled up slice of bread, <i>fettunta </i>is Tuscany's bare-bones take on garlic bread. (My high school English teachers would be horrified -- two sentences in one paragraph that start with "and").<br />
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For most Americans, just mentioning garlic bread conjures images of oven-toasted loaves doused in butter, parsley and mountains of minced garlic. Some garlic bread leaks yellow. Some ooze gooey cheese. Others make you wonder why the bread looks like orange Kool-Aid. <br />
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While not straying far from the grease + bread + garlic equation, <i>fettunta</i> might better be called garlicky bread. If American garlic bread showcases the zing of garlic and the stringiness of mozzarella, the star of <i>fettunta </i>is the bread. To be sure, garlic is still here. It's just not the main attraction -- one note in a choir rather than that voice that makes you forget all others. Since garlic won't overpower the bread, it's key that you get your hands on a quality loaf.<br />
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<a href="http://vignasangiuseppe.altervista.org/blog/wp-content/uploads/2010/11/Articolo-2-Fettunta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://vignasangiuseppe.altervista.org/blog/wp-content/uploads/2010/11/Articolo-2-Fettunta.jpg" height="480" width="640" /></a>Raw garlic is rubbed right on top of toasted or grilled bread. The warm surface absorbs just a hint of the garlic's punch. You taste the bread. You taste the fruity olive oil. You taste the garlic. No one flavor kills the others. Served hot, this is easy and light finger food. <br />
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<li>1 loaf crusty bread</li>
<li>Olive oil for drizzling (1/2 cup)</li>
<li>6 or so peeled garlic cloves</li>
<li>Salt & pepper</li>
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<span class="Apple-style-span" style="font-size: small;">Slice the crusty Italian loaf into thick "bruschetta-sized" slices. Each slice should be about 1 to 1.5 inches wide. Once sliced, flash toast (on high) the slices. If you have a grill pan or a grill, grilling the bread is the way to go. This will endow the final dish with a rich, smoky aftertaste. </span></div>
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<span class="Apple-style-span" style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small;"><a href="http://www.cookaround.com/thumbnails/ricette/1672/fettunta-103404-orig.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.cookaround.com/thumbnails/ricette/1672/fettunta-103404-orig.jpg" height="476" width="640" /></a></span><br />
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<span class="Apple-style-span" style="font-size: small;">When toasty, take a clove of garlic and rub it into the bread's rough surface. The garlic will rub off. Garlic up each hot slice this way. Sprinkle with salt and pepper. If the bread is already salted, only use a smidgin of salt. As a final step, pour a big glug of extra-virgin olive oil over each garlicky piece. The warm bread will absorb the oil. Serve hot.</span></div>
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<span class="Apple-style-span" style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyG393D5xsAkDLSJa-RPqcjPfzcaWFNt0Wf_EPDqOgClNDHQCzL8tfY18JiR_zaDJAyzVaD1qSxVVDwBXMdtNp2IQmY5PhN-ecvc2CXeNAdSt0fUk-uzE6mPRRIv0T7b0MNVuiBKywTNka/s800/rubbing+garlic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyG393D5xsAkDLSJa-RPqcjPfzcaWFNt0Wf_EPDqOgClNDHQCzL8tfY18JiR_zaDJAyzVaD1qSxVVDwBXMdtNp2IQmY5PhN-ecvc2CXeNAdSt0fUk-uzE6mPRRIv0T7b0MNVuiBKywTNka/s640/rubbing+garlic.jpg" height="640" width="494" /></a></span><br />
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This <a href="http://gan.doubleclick.net/gan_click?lid=41000613802309320&pubid=21000000000537372">photo </a>is from<a href="http://theitaliandish.blogspot.com/"> http://theitaliandish.blogspot.com</a></div>
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Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-64151079299078738562012-04-20T12:44:00.003-07:002014-04-24T14:31:07.262-07:00FRIED SQUASH BLOSSOMS<div class="" style="clear: both; color: black; text-align: center;">
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When in Bologna, try the meat sauce. When in Florence, nosh on salami. When in Rome, eat fried food. Both <i>hostarie </i>(fancy-pants restaurants) and pizzerias with vinyl tablecloths serve up fried antipasti in Rome. Conventionally, the <i>fritto misto alla romana</i> is a mix of battered-n-fried veggies and meaty odds and ends (sweetbreads, brain, spinal chord). Romans may love their innards. Visitors, well, not so much.</div>
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Despite purists' complaints, most restaurants now offer less offal-heavy options: <i>fiori di zucca </i>(fried squash blossoms), <i>olive ascolane</i> (olives stuffed and fried),<i> frittelle di baccalà</i> (salt cod fritters) and <i>mozzarelline fritte </i>(fried mozzarella balls). During the summers, markets in Rome abound with baskets of orange and green zucchini flowers. Restaurants and home cooks buy bags of them and either fry them or serve them sauteed in olive oil over a bed of pasta. <br />
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Although other regions in Italy stuff zucchini flowers with ricotta or cured meat, Roman-style <i>fiori di zucca</i> are always made with a lone anchovy and a small bit of mozzarella. Once filled, they get dipped in a yeasty batter and <a href="http://www.chefscatalog.com/img/products/500x500/27798_CASS_500.jpg">fried </a>-- preferably in vegetable or light (not extra virgin) olive oil.<br />
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<span style="font-size: small;">In a frying pan, pour 3-4 inches of oil and heat to 375 degrees. If you don't have a frying thermometer, you can test the oil temperature by putting a little drop of the batter in the heated oil. If it sizzles and floats to the surface, it's ready. If not, keep heating. Fry the blossoms for 2 min. They should be crispy & lightly golden on all sides. Sprinkle lightly with kosher salt and serve immediately. </span></td></tr>
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* 10-15 zucchini flowers</div>
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* 2-3 eggs</div>
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* 1 cup flour</div>
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* 4 tablespoons of beer</div>
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* Vegetable oil sufficient for frying</div>
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* 1 fresh mozzarella ball sliced into thin strips</div>
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* Anchovy fillets (or none if you don't like the taste)</div>
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<span style="font-size: small;">Wash the zucchini blossoms and gently pat them dry with a paper towel; remove the tough and spiny base of the flower. Be careful -- it can be prickly and stick to your fingers. Then, place a thin sliver of mozzarella in each flower and, if you want, one small anchovy. Do not to over-stuff. Cheese melts during frying but we want it inside the blossom and not oozing out. Set aside the filled blossoms.</span><br />
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<span style="font-size: small;">In a separate bowl, beat the eggs (yolks and whites) with a fork. Bit by bit, sift the flour in, stirring constantly to avoid clumps. Once your <i>pastella</i> is the consistency of thick pancake batter, add the beer and whisk. Dip the flowers in batter, letting any extra <i>pastella </i>drip off.</span><br />
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Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-3261657856833616902012-04-19T20:30:00.004-07:002014-04-24T14:31:24.742-07:00CACIO E PEPE - CHEESY BLACK PEPPER PASTA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRWXtgOMtBqzwEHurhN6sDNthdPWVBPOxsN7m3E6nwYcpPIySBq1lvRvMQKhAkmipBo198aJx3h7dy1zT6DGXtoalnW0iTrYHAZxO7Oo8ChyphenhyphenbS689BONhRSe0f-xQSBi-tLJU_TPcDJCC/s1600/mare-cacio-e-pepe-pasta-h.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRWXtgOMtBqzwEHurhN6sDNthdPWVBPOxsN7m3E6nwYcpPIySBq1lvRvMQKhAkmipBo198aJx3h7dy1zT6DGXtoalnW0iTrYHAZxO7Oo8ChyphenhyphenbS689BONhRSe0f-xQSBi-tLJU_TPcDJCC/s400/mare-cacio-e-pepe-pasta-h.jpg" height="452" width="640" /></a></div>
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If you go to any <i>trattoria </i>in Rome -- whether expensive, touristy or a hole-in-the-wall -- you'll face the same choice: which pasta dish to get? In a typical Roman joint, pasta gets served one of four (at most five) ways: <i> alla carbonara </i>(eggs, grated cheese and pancetta)<i>, all'amatriciana </i>(tomato, red pepper flakes, <i>guanciale -- </i>like<i> </i>pancetta),<i> all'arrabbiata </i>(spicy tomato sauce) or <i>al cacio e pepe. </i><br />
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In Roman dialect, <i>cacio </i>means cheese. <i>Pepe </i>is Italian for black pepper. Traditionally served with <i>spaghetti </i>or <i>tonarelli </i>(a fresh pasta thicker than spaghetti), <i>cacio e pepe </i>is<i> </i>Roman food at its most minimal and delicious. To prepare this <a href="http://gan.doubleclick.net/gan_click?lid=41000613802245247&pubid=21000000000537372">recipe</a>, you simply mix the freshly-cooked pasta (still hot) with grated <i>pecorino romano </i>and a few hefty twists of black pepper. In order make sure the cheese evenly melts over the pasta, add a ladle of hot pasta water before tossing it all together. <br />
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* 1 - 1.5 cups of finely grated <i>pecorino romano</i></div>
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<i>* </i>8 oz. of spaghetti cooked</div>
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* 1-2 tbs of fresh-ground black pepper</div>
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WATCH: <a href="http://www.bonappetit.com/tipstools/videos/2011/05/mark-ladner-cacio-e-pepe">CHEF MARK LADNER DEMOS "CACIO E PEPE"</a></div>
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<span style="font-size: small;">Cook the spaghetti <i>al dente </i>in 3 quarts of salted water. Once cooked, remove with a slotted spoon, leaving the pasta water still in the pan. Do not pour the water down the drain. Transfer the spaghetti to a large sautee / frying pan. Coat with 1 tablespoon of olive oil and ladle in about 1/2 cup to 3/4 of a cup of the hot and starchy pasta water. Warm the pan with pasta, water and oil over very low heat.</span></td></tr>
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<span style="font-size: small;"> Now, add both the fresh ground black pepper and grated <i>pecorino </i>to the still-hot pasta. *Grate the <i>pecorino </i>when the water is coming to a boil -- so you have all of it ready to mix in.* Quickly, toss the pasta, cheese, water and pepper. Briefly heat this trio over a low flame until all the cheese has melted. The starchy water, when mixed with melting cheese, will form a creamy glaze that coats the pasta. Serve immediately. </span></td></tr>
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Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-55236112931711061402012-04-19T19:48:00.000-07:002014-04-27T16:51:21.886-07:00BEEF & BLACK PEPPER STEW<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jkaFmiHxQxqwiz5KtuuVlRqr08yGDloPMJ9-YRnMbu7dGtksJL2KrCntpGm806XfDffv29emsKGnwz56IffezKplXtwizn4KToH8ux8no9np0QQMmhnhZtNmmb_0EQzzl2QNGrgBISnC/s1600/13_peposo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jkaFmiHxQxqwiz5KtuuVlRqr08yGDloPMJ9-YRnMbu7dGtksJL2KrCntpGm806XfDffv29emsKGnwz56IffezKplXtwizn4KToH8ux8no9np0QQMmhnhZtNmmb_0EQzzl2QNGrgBISnC/s320/13_peposo.jpg" height="640" width="640" /></a></div>
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San Francisco can get cold -- like teeth-chattering-in-August cold... despite the sweater and hoodie and thermals you've dutifully layered. On foggy days, I want comfort food. Stews. Bread. Braised things. </div>
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When I lived in Florence, I quickly learned that Tuscans don't pride themselves on their pastas. <i>Fettuccine</i> might grace menus in the region but when it comes to home-cooked meals, Tuscans want a <i>minestra </i>(soups made of beans, vegetables and bread) or meat (grilled, roasted, stewed, sauced). <i>Il peposo</i> -- the "peppery one" -- sits somewhere between a meaty stew and a wined-up braise. </div>
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Its ingredients are basic: beef, peppercorns, garlic and red wine. Mix, cover and fire until the meat falls apart... roughly 3-hours later. Medieval in origin, <i>il peposo</i> is cold-night food far from haute cuisine. </div>
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In good Medieval fashion, the hunks of beef are served over thick plank of crusty Tuscan bread; cooked whole, the peppercorns add a spicy zing to the finished dish. If Italy had rainy-day pub fare, this'd be it. </div>
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INGREDIENTS:</div>
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* 2 lbs of beef stew meat or, alternately, pot-roast / brisket cut into stew-sized cubes. </div>
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(Note: don't bother with pricy meat; the slow cook time & acid in the wine break down the fibrous beef) </div>
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* 1 bottle of red wine (750ml); table wine is fine</div>
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* 8 - 10 whole cloves of garlic</div>
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* 1.5 tablespoons of <i>whole</i> black peppercorns (about 15 peppercorns); you could also add 1 tbs. of <i>whole</i> juniper berries or <i>whole</i> allspice</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2xSgKW1fWbYrldQ-aP8AsmsjoN3GjYdhF9d79EVtXij2edOhu0u5q_rCgQ6iUQH5TQsBmRO-jO6bVoZaD5wEttD13t870VKHC4m_cceph6HussxauamYCIfNG1n7vf46te4Kr4m5YAhU/s1600/peposo2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2xSgKW1fWbYrldQ-aP8AsmsjoN3GjYdhF9d79EVtXij2edOhu0u5q_rCgQ6iUQH5TQsBmRO-jO6bVoZaD5wEttD13t870VKHC4m_cceph6HussxauamYCIfNG1n7vf46te4Kr4m5YAhU/s320/peposo2.jpg" height="480" width="640" /></a></td></tr>
<tr align="left"><td class="tr-caption"><span style="font-size: small;">Preheat your oven to 300 degrees Fahrenheit. Combine the beef, peeled garlic cloves and peppercorns together in a dutch oven. The wine should cover all the meat. Bring to a boil over a high flame / heat, skimming off any fat that accumulates on the surface. Add a 1/2 teaspoon of salt and stir.</span></td></tr>
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<tr align="left"><td class="tr-caption"><span style="font-size: small;">Remove from the heat and cook covered in the oven for 3-4 hours. Stir every hour to make sure the beef does not stick to the pan bottom. When done, almost all of the wine will be gone. The beef should fall apart if touched by a spoon. Serve over warm <i>polenta </i>or on a toasted slice of Italian bread. </span></td></tr>
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<a href="http://www.unacenaconenrica.com/wp/wp-content/uploads/2010/02/il-peposo-dellImpruneta-019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.unacenaconenrica.com/wp/wp-content/uploads/2010/02/il-peposo-dellImpruneta-019.jpg" height="480" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/15948386851154490018noreply@blogger.com0tag:blogger.com,1999:blog-8585718213273025566.post-84469679928151890002012-04-19T18:05:00.002-07:002014-04-23T13:24:03.779-07:00TOMATO SAUCE <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 0px; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnn5VjYIqvLbGix8nl0AvwEnWjoQb63QUHJND_2Q8J9rjiNOmGN7FT82BdSBZOCATaU8xHlsCkzANb7BPy1tnhNm7w3RAYALHqDGudFS_zgLZudAJfKOjyAucUOOkSn597W7Z6UkJbSp6i/s1600/IMG_4463.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnn5VjYIqvLbGix8nl0AvwEnWjoQb63QUHJND_2Q8J9rjiNOmGN7FT82BdSBZOCATaU8xHlsCkzANb7BPy1tnhNm7w3RAYALHqDGudFS_zgLZudAJfKOjyAucUOOkSn597W7Z6UkJbSp6i/s320/IMG_4463.JPG" height="478" width="640" /></a></span><br />
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<span style="font-size: small;">INGREDIENTS:</span><br />
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<span style="font-size: small;">* Extra virgin olive oil</span><br />
<span style="font-size: small;">* 2-3 cloves of garlic</span><br />
<span style="font-size: small;">* 3 cans (28 oz) of whole plum tomatoes -- I like Trader Joe's or Muir Glen Fire-Roasted</span><br />
<span style="font-size: small;">* A handful of fresh basil and fresh parsley</span><br />
<span style="font-size: small;">* 1/2 cup - 1 cup of red wine</span><br />
<span style="font-size: small;">* Salt / pepper to taste</span><br />
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<tr align="left"><td class="tr-caption"><span class="Apple-style-span" style="font-size: small;">Sautee 2-3 <i>whole</i> cloves of garlic in 3-4 tablespoons of olive oil; when they start to brown, you can remove them from the oil or leave them in for a "garlickier" sauce. Add the 3 cans of plum tomatoes to the oil that's been flavored with garlic. Bring to a boil over medium / high heat, stirring to keep the tomatoes from burning.</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0b_RqrSnV1Gb1fsp0ndlk_DnAkVhGfMeEkxtEOv4Q370qbgvhDUVg4QIRToTsq6bf_Q_hCjlUe5eNKsq_I_JGlux7uFwjC7GbRhpZyNZmSymbFrZPco7mwh5KU2KBOx-yl35gTe-TOUY/s1600/IMG_4466.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0b_RqrSnV1Gb1fsp0ndlk_DnAkVhGfMeEkxtEOv4Q370qbgvhDUVg4QIRToTsq6bf_Q_hCjlUe5eNKsq_I_JGlux7uFwjC7GbRhpZyNZmSymbFrZPco7mwh5KU2KBOx-yl35gTe-TOUY/s320/IMG_4466.JPG" height="640" width="476" /></a></span></td></tr>
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<span class="Apple-style-span" style="font-size: small;">Simmer plum tomatoes, olive oil and garlic over medium high heat for 10 minutes. Stir, stir, stir.</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqu8dvE1VfJOc3iYpGyQ3M-SeDjRIgFxsugMFEgI0VfDDlKZp-N-PZWiH974gCHUA4x9D_em41u3ugHkuMeY6x8sxvCTCa6_VPzo28lj5GXOel_o8LV1FX9NLwRO8PsI7su1lNWSP_YEr/s1600/IMG_4469.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqu8dvE1VfJOc3iYpGyQ3M-SeDjRIgFxsugMFEgI0VfDDlKZp-N-PZWiH974gCHUA4x9D_em41u3ugHkuMeY6x8sxvCTCa6_VPzo28lj5GXOel_o8LV1FX9NLwRO8PsI7su1lNWSP_YEr/s320/IMG_4469.JPG" height="640" width="640" /></a></span></td></tr>
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<span class="Apple-style-span" style="font-size: small;">Once the sauce has started to thicken, crush any remaining whole tomatoes with a potato masher or </span><br />
<span class="Apple-style-span" style="font-size: small;">the bottom of a wooden / slotted spoon. Continue simmering over medium heat while squashing the 'maters. Crushing the tomatoes will temporarily make the sauce a bit soupy. Simmer for another 15-20 minutes but now over low heat. The lower heat helps develop the tomatoes natural sweetness.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">If desired, add 1/2 cup to 1 cup of red wine and increase heat to medium. The sauce should bubble and steam until most of the wine burns off. For a lighter sauce, keep simmering but don't add any wine. Depending how "wet" you want your sauce, stir-n-simmer for another 5 minutes. Adjust for salt and pepper.</span></td></tr>
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<span class="Apple-style-span" style="font-size: small;">Remove the sauce from the heat. Pour half into a<a href="http://gan.doubleclick.net/gan_click?lid=41000613802260642&pubid=21000000000537372"> food processor</a> and puree. </span><span class="Apple-style-span" style="font-size: small;">(DO NOT BLEND BAY LEAVES). </span><span class="Apple-style-span" style="font-size: small;">Leave the rest of the sauce unblended in the covered pan. While the </span><span class="Apple-style-span" style="font-size: small;"><i>sugo</i></span><span class="Apple-style-span" style="font-size: small;"> is blending, pour in a steady stream of olive oil -- about a quarter cup in total. The olive oil will help the sauce to emulsify, adding a creaminess and velvety texture to your final </span><span class="Apple-style-span" style="font-size: small;"><i>sugo</i></span><span class="Apple-style-span" style="font-size: small;">. If you like your sauce with chunks of tomato, skip this step. You can also add fresh basil or flat-leaf parsley to the puree. </span></td></tr>
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<span class="Apple-style-span" style="font-size: small;">Combine the pureed sauce with what's in the pan. The blended sauce will be much "wetter" than the mixture that you don't blend. For a thicker sauce, simmer once more over medium heat for 5-10 minutes. For a thinner sauce (good for serving tons of people), mix together and ladle out as is. </span></div>
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