Tag Archives: Italian

Braised Short Ribs in Tomato Sauce

Braised Short Ribs in Tomato sauce
Braised Short Ribs in Tomato sauce

Braised Short Ribs in Tomato sauce

 

Braised Short Ribs in Tomato Sauce

Braised Short Ribs in Tomato Sauce

 

It’s been raining here, and I needed some comfort food to cheer me up. I made braised short ribs simmered in a tomato sauce and paired them with a Nero d’Avola. It is the flagship grape of Sicily. Mille e Una Notte translates to A Thousand and One Night and comprises predominantly of Nero d’Avola. This wine boasts violet hues and shows great concentration. The nose delivers aromas of dark fruits, blackberry, plum, savory and sweet spices, and a hint of earthiness. The mouthfeel is silky and mirrors the nose with additional flavors of dark chocolate, baking spices, hints of black pepper, nutmeg, and licorice. The finish is lingering, and this wine has the potential for long cellaring. Below is the recipe for the short ribs.

Braised Short Ribs in Tomato Sauce

Ingredients:

6 short ribs (about 3 lbs.)
salt and freshly ground pepper, to taste
olive oil for frying
5-6 garlic cloves, chopped
1/2 cup dry red wine
1 (32) oz prepared plain tomato sauce
1/4 cup water
1 (26.46) Pomi strained tomatoes
Flat leaf parsley, plus more for garnish
1 lb. spaghetti or any pasta of your choice
1 handful of salt for the pasta water
Parmigiano Reggiano

Preparation:

Preheat the oven to 350-degree Fahrenheit.

1. In the meantime, liberally season the short ribs with salt & pepper. In a Deutch oven on medium-high heat, heat 2-3 tbs. olive oil, sear 3 short ribs for about 2-3 minutes on each side. Remove. Sear the second batch. Remove and set aside.
2. In the same pan, add more oil if needed, sauté the garlic for 1-2 minutes, and deglaze with the wine for 1-2-minutes. Add in the tomatoes, water, parsley, and ribs. Bring to a gentle boil and turn off the burner. Cover.
3. Place the pan in the preheated oven for about 1 hour or until the meat is tender.
4. While the short ribs are cooking, bring the pasta water to a boil, and add a handful of salt. Cook according to package directions or al dente.
5. Serve with grated Parmigiano Reggiano or local Parmesan cheese.

Cook’s Note regarding Italian traditions: if you want to eat like the Italians, serve the pasta first, followed by the short ribs. Here in the US, we tend to serve them on the same plate.

While the wine and the dish were delicious on their own, a brown sauce would have made a better pairing with this outstanding wine. The acidity in the tomato sauce overpowered the wine and mellowed its flavors. Either way, the food and the wine were both super stars, but they didn’t get long together.

I hope you will give this recipe a try! I recommend this wine for a special occasion and stick with a Sangiovese-based red wine for an ideal pairing.

Happy Cooking & Sipping from Gina’s Kitchen!
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures: https://foodiewinelover.com/product/cookbook/
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Unit 1 completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Gina’s Spaghetti alla Puttanesca

 

 


There are many explanations that describe the origin of this dish. Puttanesca (literally means whore’s style spaghetti) is believed to have originated in the Campania region of Italy. In 2007, when we visited the ruins of Pompeii in Naples, our tour guide Marco from Perillo Tours explained to us the story behind the name of this dish. According to him, the ladies of the evening made it to lure the men into their house by attracting them with the aroma of the sauce.  Other sources claim the ladies made it  because it was easy and quick as they were always busy and had little time for cooking.  Whatever the story, Puttanesca is a delicious and lively sauce that you can whip in no time. It’s best served over spaghetti. It is tasty but on the salty side.

 

Get the recipe in my cookbook: https://foodiewinelover.com/product/cookbook/

 

Warning: This dish has a high sodium content
Photos by Gina Martino Zarcadoolas for Foodiewinelover

Happy Cooking from my Kitchen to yours,
Gina Martino Zarcadoolas, aka Foodiewinelover
My Food, Wine & Travel Lifestyles
WSET-Level 2 Wine Connoisseur
Culinary and Global Cuisines Aficionado

Spaghetti alla Puttanesca

Olive Tapenade, Gina’s Style

Olive Tapenade

 

Tapenade is a Provençal dip/spread that consists of olives, capers and sometimes anchovies. I love anchovies but I am not using it in this recipe.  You certainly can add them for more richness if you like them.  Beware of the high level of sodium in all the ingredients.  This mouthwatering spread is also found in Italian cuisine.

“Olive-based tapenades with anchovies and/or vinegar are ubiquitous in Italian cuisine and are documented in ancient Roman cookbooks dating back thousands of years before the appearance of the Occitan word tapenade. 

Follow me in my kitchen and let ‘s have fun with this delicious spread.

Serves 6-8 as an appetizer – Level of difficulty: Easy

Ingredients:

  • 1 cup Kalamata olives, pitted and rinsed
  • 1 cup green olives, pitted (Sicilians are the best) *
  • 1 Tbsp. chopped flat-leave Italian parsley + more for garnish
  • 4 Tbsp. extra-virgin olive oil + more to drizzle
  • Half of a lemon, juiced
  • 1 tbsp. capers, rinsed
  • 2 garlic cloves, rough chopped
  • Roasted red bell peppers for garnish, fresh or jar ones
  • 1 loaf of crusty bread, sliced or crackers*Preparation:
    1) Place Kalamata and green olives, parsley, oil, lemon, capers and garlic in a food processor. Pulse 25 times by stopping each time until you obtain a chunky but moist consistency, showing small bits of olives and other ingredients.
    2) Place in a serving bowl and chill. (Optional)
    3) Spread on delicious crusty bread or crackers. Drizzle with olive oil.
    Garnish with parsley and roasted peppers. This spread makes a dazzling appetizer and can be made ahead of time. Cook’s notes: I used Spanish olives, and they worked nicely.
    I don’t recommend that you add any salt to this spread, even if you’re not on a sodium-restricted diet. You can toast the bread to add that extra touch.  The choice is yours. Wine Pairing Suggestions: A lovely chilled white, such as Sauvignon Blanc, or any white or red varieties of your choice. Make sure, the acidity level is low to medium. This way, it will not take away the sharpness nor compete with the saltiness of the dish.  It’s ok, if you don’t consume alcohol, either way, you will enjoy this luscious appetizer. I hope you will try this recipe and share your thoughts with me.

    Happy Cooking from My Kitchen to Yours,

    Gina Martino Zarcadoolas aka Foodiewinelover
    My Food, Wine & Travel Lifestyles
    WSET-Level 2 Certified Wine Connoisseur
    Cookbook Author: Cuisines, Corkscrews & Cultures

 

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

This flavorful dish is inspired by the mountainous region of Abruzzo, where you will find an abundance of porcini mushrooms.  The recipe was developed, and written by Mario Batali. I have followed his method, and prepared it many times in my kitchen. He recommends using Farfalle, a pasta shape, commonly known as bow-ties, but it literally means, butterflies in Italian.  You can also use other short pastas, such as Rotini, corkscrew-shaped as shown on my featured image. They both work well, and absorb the sauce nicely.  It’s always a big hit in my kitchen, and perfect for feeding a small crowd.  The name of the original recipe is: Farfalle Abruzzese With Veal, Porcini and Spinach.  Mario brilliantly combines veal, double concentrated tomato paste, and porcini mushrooms to create this culinary masterpiece. Make sure you caramelize the tomato paste to get a rust color, and the result will be a stupendous rustic dish packed with layers of deep flavors. Make it for a dinner party, and your guests will think that the sauce has simmered for hours.

Farfalle Abruzzese with Veal, Porcini and Spinach

Excerpted from “Molto Batali” (ecco, 2011)

Serves 8 to 10 as a first course, 6 as a main
Level of difficulty – medium

Ingredients: 

3 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes

¼ cup extra virgin olive oil

5 garlic cloves, thinly sliced

1 ½ pounds ground veal shoulder

Salt and freshly ground black pepper

¼ cup double-concentrated tomato paste *

1 cup dry white wine

1 cup basic tomato sauce (for quick results, try my Mario Batali pasta sauces)

1 ½ pounds farfalle pasta (butterfly shaped pasta)

8 ounces baby spinach, trimmed

½ cup freshly grated Pecorino Romano

Preparation: 

1. Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a fine-mesh sieve, and set it aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add the veal and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Then add the wine and 1 cup of the strained porcini soaking liquid, and cook for 5 minutes, until the wine has almost completely evaporated. Add the tomato sauce and reduce the heat to a very low simmer.

3. Bring 8 quarts of water to a boil in a large spaghetti pot, and add 2 tablespoons salt.

4. Drop the farfalle into the water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle ¼ cup of the cooking water into the veal mixture. Stir the baby spinach into the veal mixture.

5. Drain the pasta in a colander, and add it to the veal mixture. Toss over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl and serve immediately, with the grated pecorino on the side.

From “Molto Batali”

* You can find the double concentrated tomato paste at Italian specialty stores. If not, use 1/2 cup of regular tomato paste, but remember, the secret is to caramelize it on high flame to obtain that deep rust color. (My notes)

My wine suggestion: Montepulciano d’Abruzzo, a delightful red wine from the Abruzzo region of Italy.

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

Recipe: Adaptation of Mario Batali’s:  Farfalle Abruzzese With Veal, Porcini and Spinach

Photo credit: Foodiewinelover

Chicken & Eggplant Parmigiana

Chicken & Eggplant Parmigiana

Eggplant

Chicken cutlets

Chicken Cutlets

San Marzano Tomatoes San Marzano Tomato Sauce

Eggplant & Chicken Parmigiana

Chicken & Eggplant Parmigiana
I know what you’re thinking!  Is she out of her mind to do all that work. Ok, I got some “splainin” to do. When I don’t cook during the weeknight, I feel like I let my family down, because they enjoy my cooking for the most part. I had class one day, and by the time I got home, I looked at the chicken cutlets, and said to myself, what am I going to do with them? I decided, I wasn’t going to cook, and order in. That’s what we did. The next day, I still had to come up with an idea for the chicken. I wanted to dress it up, and make up for not cooking the night before. I found an eggplant in my veggie bin, had plenty of eggs, olive oil, and seasoned breadcrumbs. The lightbulb went on in my head, how about making a Chicken & Eggplant Parmigiana combo. It was crazy but I had my mind-set on it. I normally make eggplant parm or chicken parm separately, but this time, I decided to combine them. This dish was a big hit, and when I saw the smile on my family’s face, I knew I had redeemed myself. I must admit, I was happy with the result. Of course, my kitchen was a mess, but it was worth all the work. I suggest you make this on the weekend when you have some time to spare, and I promise you, your family will adore you for it.

This is a recipe that I created in My Kitchen, and I’m excited to share it with all of you.

Serves: 4-6
Level of difficulty: Medium-difficult
Total time from start to finish: 1 hour and 20 minutes

Ingredients: (1st set)

  • 1.25 – 1.5 lb. chicken cutlets (thinly sliced)
  • 1 eggplant, sliced
  • 3 eggs, beaten
  • Lots of seasoned breadcrumbs
  • Lots of extra virgin olive oil, or regular olive oil
  • 1/2 lb. fresh Mozzarella, sliced
  • Pecorino Romano or Parmigiano Reggiano cheese, grated
  • Salt and pepper to taste

Preparation:

1) Season eggplant with salt and pepper, let it sit for at least 10-minutes. Dip the eggplant in eggs, then hold it for a second to remove any excess, drench in seasoned breadcrumbs. (always shake of excess) . Do it one at a time, (eggs, +breadcrumbs) Place them on a dish.  Time to pan-fry them.

2) On medium-high heat, cover the bottom of a large pan with olive oil, pan fry the eggplants in a single layer, 3 minutes on one side, and 3 minutes on the other side. Remove, and repeat the same method over.  It’s ok, if oil is a little dirty, add more oil, if necessary. Set the eggplant aside. If you feel like the burner is too hot, just lower the heat a little.

Ingredients for the sauce:

  • 1 large can of whole tomatoes, (San Marzano)
  • 4 garlic cloves, chopped
  • 1 large basil leaf, torn
  • Salt & Pepper to taste
  • 1/4 cup or so of extra virgin olive oil

    Preparation:

    1) In a medium-sized saucepan, on medium-high heat, heat up the oil, sauté the garlic for a minute or so. Add the tomatoes, and crush them using a potato masher.  You can also use your hands to crush them before putting them in the pot. Drop the basil, season with salt and pepper, and simmer for about 15 minutes. While the sauce is simmering on low, you will be preparing the chicken.

    2) Season chicken with salt and pepper, dip in eggs, and seasoned breadcrumbs, set aside. In the meanwhile, clean up the pan you fried the eggplant in, (just drain old oil, and wipe clean with a paper towel. Start with some fresh olive oil. You will be using the same method as the eggplant. Pan fry for 2 minutes on one side, and 1 minute on other side. Do not taste the chicken at this point, as it may not be fully cooked. It will finish cooking in the oven. Work in batches, then repeat the same process over.

    3) By this time, the eggplant, the sauce and the chicken are ready to be assembled in a large casserole baking dish.  Spread some sauce on the bottom of dish,  arrange the chicken, (as much as you can fit) add some sauce, grated cheese, Mozzarella, layer with eggplant, and repeat. You may end up with an extra piece or two of chicken, just fit  them somewhere, it doesn’t have to be perfect. You are not building a house, LOL!  Finish with Mozzarella on top.

    4) Bake in a 375 degree F. oven for 15 minutes and broil for 5 minutes.

    Tip: Always make sure oil is hot before frying, otherwise, the eggplant will come out soggy and drenched in oil.

    I hope you will try this delicious dish. If you are on a budget, you do not have to use expensive brands. Any canned tomatoes will do the job, and some regular parmesan cheese. If fresh mozzarella is too expensive, just use the packaged ones.

    Pairing suggestions: A lovely Chianti, Rosso di Montalcino, Vino Nobile, or a Montepulciano d’Abruzzo. You can find the last one reasonably priced.  They are all Italian wines, as I like to pair the cuisine and the wines from the same country together. Sometimes, it can even be broken down by region, especially in Italian cooking,  where many dishes are very regional.  Ideally, you would pair the dish with a wine from the same region.

    Buon Appetito!

    Gina, from Foodiewinelover

Caprese Salad

CapreseSaladFoodiewinelover
In 2007, my family and I embarked on an amazing Italian trip, and one of the itineraries was Capri. It is a breathtaking island, and we took a ferry from the bay of Naples to get there.  We visited the famous Blue Grotto, ate some regional cuisine, and took a tour of the island. I must admit, I was very scared going up the mountains on the tour bus, but it  was a travel experience that I will never forget. Today, I am sharing with you an easy and delicious dish, the Caprese Salad.

It’s been in the 90’s already in South Florida, and I couldn’t think of a more refreshing salad, called Insalata Caprese, in Italian.  It literally means Capri Salad because it originated in that magnificent island. In Italy, it is usually served as an antipasto, and made with fresh mozzarella, tomato, and basil. The colors represent the Italian flag. My son recently brought me home a basil plant, and I already had some beefsteak tomatoes, and leftover Mozzarella that I recently used in my Chicken Parmigiana. I always have extra virgin olive oil, and balsamic vinegar readily available. I was on the go, and needed a quick-lunch, and this salad hit the spot. It was a great way to reminisce about our trip. (We were there again in 2008, but that’s another blogpost.)

Serves: 2 as a meal – Super easy

Ingredients:

  • 1 Beefsteak Tomato, sliced
  • Fresh Mozzarella, sliced
  • Basil leaves, for garnish
  • Drizzle of extra virgin olive oil
  • Drizzle of Balsamic vinegar, of Modena
  • Salt & Pepper to taste

Preparation:

Arrange the tomatoes and Mozzarella on a serving plate, lightly season with salt & pepper, liberally drizzle with olive oil, and some balsamic vinegar. Garnish with basil leaves.

Voila, the salad is ready to be served! It is such a beautiful culinary creation, and so easy to prepare. Make it for your guests, and I assure you, they will love it.

Happy Cooking from My Kitchen To Yours!

Gina

OLYMPUS DIGITAL CAMERA

Capri, Italy, June 2007 – Hubby and me

 

 

 

Stuffed Zucchini Blossoms

Zucchini Blossoms

Stuffed Zucchini Blossoms

When I lived in New Jersey many years ago, my uncle used to have a zucchini garden in the summertime. He often made Stuffed Zucchini Blossoms, and I always enjoyed them. He also put them in scrambled eggs. Since then, I moved to South Florida, and could not find them anywhere.  On occasions, I would enjoy some, at a nearby Italian restaurant, but I always wanted to make it in my kitchen. Recently, my son PJ told me, he knows someone who’s growing zucchini. I screamed on the top of my lungs, and told him to get me some. Well, he came through for me, because today he brought me a nice amount of them. Needless to say, I was ecstatic.

Since I’ve never made them, I sought the assistance of some amazing friends who guided me in putting this recipe together. Giusy gave me the ratio for the beer and flour batter, and Angela suggested to make them the traditional Roman style, with fresh mozzarella and anchovies. It was a MAJOR HIT!

Serves: 4-8 Total:  15 zucchini flowers, keep them in a cool place so they don’t wilt.  Level of difficulty: Medium, because it takes a little time, and you have to treat them gingerly.

   Ingredients:

  • 15 zucchini blossoms, (flowers)
  • 1 cup beer, room temperature (Heineken)
  • 1 cup all-purpose flour
  • Olive oil for frying
  • Salt & Pepper to taste
  • Anchovies, fillet flat, 1 can
  • Fresh Mozzarella cheese, as needed
    Preparation:

     

    1) With a dry paper towel, gently clean the flowers. Remove the stamens, (pollen inside the flower) DO NOT ATTEMPT TO WASH THEM, YOU WILL BREAK THEM.

    2) Stuff each flower with a dollop of mozzarella cheese, (about 1 teaspoon or so depending on their size) and 1/2 of an anchovy fillet. Squeeze the top of the flower gently to close it. It will not be perfect, don’t worry about it. The batter will protect the stuffing while cooking. Set aside.

    3) Prepare the batter, by combining the flour with the beer. Season with salt and pepper to taste. Mix well with a whisk until you obtain a creamy texture.

    4) In the meanwhile, pour oil to cover the bottom of a frying pan, heat up on medium-high heat. Gently place the zucchini flowers in the batter, making sure, they are coated well. ( I did them in batches) and drop them in the hot oil. It will be messy, and it’s ok, just have confidence. Cook on one side for about 2-3 minutes, lower flame, if it’s too high, you want them light golden brown and not dark brown. Cook other side for another 2 minutes. Remove promptly. Serve at once. They will literally melt in your mouth. If you don’t like anchovies, then omit them. (sorry, but you will miss out). My family went bananas over this stuffing. You can also stuff them with ricotta cheese, and use club soda instead of beer, for a lighter batter.

    Please keep in mind a recipe is to be used as guideline, it’s up to you, the homecook, to watch the food, and use your judgement. Adjust the temperature setting as necessary. When frying, always make sure the oil very hot, otherwise, the food will come out soggy, and not presentable.

    This batter can be used to fry some veggies such as zucchini and cauliflower. The choice is yours.

    I hope you will have some fun in your kitchen, and try this delectable recipe.

    Happy Cooking From My Kitchen To Yours,

    Gina

    Stuffed Zucchini Blossoms

Spaghetti alla Carbonara

Spaghetti alla carbonara

 

Foodiephotos 007

Mise en place

 

photo (47)

Foodiephotos 012

Egg mixture

In my house, life is a combination of magic and pasta, as beautifully quoted by Federico Fellini.

I have many versions of pasta recipes in my repertoire, however this one is very special, because the origin is from beautiful Rome, one of my favorite cities in the world.  I am happy to share with you Spaghetti alla Carbonara.  Mirco di Trizio, an aspiring Roman chef, provided me with the main ingredients, the ratio and method of cooking. I put it all together and kitchen tested it. The result was this creamy pasta that screamed deliciousness in every bite.

Serves: 4   Degree of difficulty: Moderate

Ingredients: 

  • 1 lb. of Spaghetti
  • 1 tbsp. olive oil
  • 1/2 to 3/4 lb. of pancetta, chopped (guanciale is preferred but hard to find in the US.)
  • Freshly ground pepper
  • 4 extra-large eggs, room temperature
  • 1/2 cup Parmigiano Reggiano cheese, finely grated, Parmesan cheese (maybe more, if necessary)
  • 1/4 cup Pecorino Romano cheese, finely grated, made from sheep’s milk
  • 1/2 cup water room temperature, (for sauce)


    Preparation:

    1) In a medium bowl, beat the eggs, add freshly ground pepper  and both cheeses. Mix well and set aside.

    2) Bring a large pot of water to a boil, add salt to taste, and cook pasta according to package directions.

    3) In the meanwhile, heat olive oil, over medium flame, and brown pancetta until crispy, stirring occasionally, This will take 8 – 10 minutes depending on your pan and the degree of heat. Deglaze with the water, bring to a quick boil, then turn the heat to the lowest setting. Leave it on the burner.

    At this point, the pasta should be done, and it’s time to drain it. PUT IT BACK IN THE SAME POT.  Get the assistance of someone for the next step, if you can.  Bring the pot of pasta on your kitchen counter, (not on the hot stove) drop in the pancetta, mix it in.  Next, comes the tricky part,  get someone to slowly pour the egg mixture in the pasta while you gently stir it, AWAY from the heat. You should obtain a nice creamy texture. If you feel like it’s too watery, go ahead and add a little more cheese. Remove from the pot immediately to avoid the effect of scrambled eggs. (It would be edible, however, it  is not the presentation, we are looking for.) Place in a serving bowl and serve while it’s piping hot.

    The chef has complimented me on the dish but scolded me about the parsley as a garnish. Instead, he recommends using a melted Parmigiano, called Cialda di Parmigiano.  An easy way to achieve this, is to melt some cheese in the microwave. You can bypass this step all together but wanted to give you some option for garnish.

    cialda

    Cheese garnish, optional. Stock photo, not mine

    I hope you will try this recipe in your kitchen. It may seem complicated but it’s simple if you follow my directions step by step. Wishing all of you a beautiful holiday season!

Happy Cooking from Gina’s Kitchen.

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