Something Different - Q&A

So I've been a little saddened by the fact that I've yet to receive a comment or request. Instead of posting a recipe today I wanted to invite all viewers to get in touch with me and offer feedback and/or requests. The blog is in its early stages but I really want to grow it to the point where it's a valuable and enjoyable medium for lovers of Italian food.

Please get in touch and have a great Thursday!!

Meatballs with agrodolce (sweet & sour) sauce

Ingredienti!

1. 3/4 pound ground sirloin
2. 3/4 pound ground pork
3. 2 large eggs
4. 1/4 cup plain dry bread crumbs
5. 1/4 cup dried currants or raisins
6. 1/4 cup pine nuts
7. 1 tablespoon drained capers
8. 4 large scallions, white and tender green parts, thinly sliced
9. Kosher salt
10. Freshly ground black pepper
11. All-purpose flour, for dusting
12. 1/2 cup extra-virgin olive oil
13. 2 cups low-sodium chicken broth
14. 1/4 cup balsamic vinegar
15. 1 tablespoon sugar
16. Crusty bread, for serving

Indicazioni!

1. In a large bowl, combine the meats with the eggs, bread crumbs, currants, pine nuts, capers and three-fourths of the scallions. Add 1 tablespoon of salt and 1/2 teaspoon of pepper and knead gently to combine. Roll the mixture into 18 meatballs and dust with flour.
2. In a large skillet, heat the olive oil until shimmering. Add the meatballs in a single layer and cook over moderate heat, turning once or twice, until browned and nearly cooked through, 7 to 8 minutes. Tilt the skillet and spoon off as much fat as possible.
3. Add the remaining scallions to the skillet and cook for 1 minute. Add the broth, vinegar and sugar and season lightly with salt and pepper. Cover partially and cook over moderately low heat, stirring, until the sauce is reduced to 1/2 cup and the meatballs are fully cooked, 8 minutes. Serve with crusty bread.

Fagioli!

Ingredienti!

1/4 cup extra virgin olive oil
1 large carrot, chopped
2 celery stalks, chopped
1/2 white onion, diced
2 garlic cloves
salt and pepper to taste
1/4 lb prosciutto
2 bay leaves
1 qt chicken stock
1 cup water
6 oz chopped tomato
1 15 oz can cannelloni beans
pinch oregano
2 cups cavatelli pasta

Indicazioni!

In a large soup pot, heat oil on medium-high heat and add in carrots, celery, onion, salt, pepper, and garlic.

When garlic becomes soft add in prosciutto and cook all together for a few minutes then add bay leaves, chicken stock and water.

When it all comes to a boil add in tomatoes, beans and oregano and cook together for 15 minutes before adding in pasta. Once pasta is al dente, serve hot.

Not exactly a recipe, but an important Italian staple

As an avid espresso drinker, I wanted to put in a quick plug for Gaggia espresso machines. I own the Pure model (pictured) and can't recommend it enough!

The best of the best - Veal Involtini with Prosciutto and Parmesan

Ingredienti

8 2-oz. veal scaloppine (1 lb.), pounded to 1/4' thickness2 1/2 tsp. chopped fresh thyme, divided2 1/2 tsp. chopped fresh rosemary, dividedFreshly ground black pepper16 large fresh basil leaves16 large fresh mint leaves8 very thin slices prosciutto4 oz. shaved Parmesan1/4 cup all-purpose flour2 Tbsp. extra-virgin olive oil6 fresh sage leaves2 fresh bay leaves1 garlic clove, minced1/2 cup brandy or Cognac1/2 cup heavy whipping creamKosher salt

Indicazioni!

Sprinkle each scaloppine with 1/4 tsp. thyme, 1/4 tsp. rosemary, and pepper (do not add salt). Top each with 2 basil leaves, 2 mint leaves, 1 slice prosciutto, and 1/8 of the cheese. Roll up tightly; secure with a toothpick or tie crosswise with 2 pieces of kitchen twine spaced about 1" apart. DO AHEAD Can be made 1 day ahead. Cover; chill.
 
Dredge rolls in flour; shake off excess. Heat oil in a large nonstick skillet over high heat. Add rolls; brown on all sides, about 3 minutes total. Transfer to a plate. Add 1/2 tsp. thyme, 1/2 tsp. rosemary, sage leaves, bay leaves, and garlic to skillet. Stir until garlic begins to brown, about 1 minute. Remove from heat; add brandy. Return to heat and cook until slightly reduced, about 2 minutes (brandy may ignite). Reduce heat to medium-low; add cream. Return rolls to skillet; simmer until sauce thickens, about 2 minutes. Turn rolls. Cover; simmer until cheese melts, about 4 minutes. Remove toothpicks or twine.
 
Place 2 rolls on each of 4 plates. Season sauce with salt and pepper, spoon sauce over rolls, and serve.

My father's limoncello recipe (and picture of his product)

I'm going to paste below my father's verbatim limoncello recipe, which he e-mailed to me a few months ago. Enjoy!

vodka.  buy a bottle, have a good stiff drink to make a little room in bottle.  put in zest of 6-8 lemons.   let rest in dark pantry from 1-2 weeks.  turn bottle over every few days to submerse rinds.  whenever you think it is ready mix with simple syrup about ratio of 1:1. just do to taste..  

Simple syrup is 1 cup water to 1 cup sugar.  Boil water, add sugar, dissolve, cool..

enjoy, but save a little for me!

Why we made this blog

As an American who used to live in Italy (and a self-proclaimed "American Italian" even though I have Scottish roots), I miss the amazing food and drinks that I took for granted while overseas.

The goal of this blog is to relive old memories while sharing the warmth and tradition of Italian food with others. Hopefully you will gain a love of Italy as well!

Please use the contact form on the right side of the screen to send me any questions or requests you have. Don't be afraid to go off topic - you don't have to limit yourself to food inquiries.

Bolognese Stuffed Bell Peppers

Ingredienti!

1/2 cup of cooked rice

2 tbsp of extra virgin olive oil

1/8 cup of minced carrots

1/8 cup of celery

6 seed-removed bell peppers (I prefer a mix of green and red)

1/2 lb lean ground beef

1/4 lb pancetta

1.5 cups of cooked pomodoro sauce

1/4 cup red wine (cabernet is best)

1/2 tbsp crushed red pepper

1/3 cup heavy cream

1/2 cup grated parmigiano reggiano

Indicazioni!

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes.
3. Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
5. Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

Welcome

Welcome to my new blog! Here I will share an amazing Italian recipe each day.