Recipes
Tagliatelle with Prosciutto in a Creamy Tomato Sauce
Serves 4 5 ounces thin sliced prosciutto, cut into strips 3/4 cup whole milk Salt and pepper to taste 3 ½ tablespoons butter 3 ½ tablespoon 00 flour or potato starch 3 1/2 ounces finely grated Parmigiano-Reggiano 10 ounces passata (fresh jarred tomatoes) 10 ounces tagliatelle or fettuccine basil…
Pasta with Tuna and Capers
Serves 4 4 garlic cloves, minced 1 can dark Italian tuna, packed in oil (reserve the tuna oil) ¼ cup extra-virgin olive oil 12 oz spaghetti 1 (15 oz) can cannellini beans, drained ¼ cup drained capers Lemon juice to taste and 4 lemon wedges for garnish Freshly ground black…
Roasted Cauliflower Linguine
Serves 4 For the cauliflower: 1 small head cauliflower cut into 1-inch florets Olive oil for roasting Kosher salt For the crumb topping: 2 tablespoons extra-virgin olive oil ½ cup pine nuts ¼ cup capers 4 sun-dried tomatoes, finely chopped 1½ cups prepared muddica (see salmon recipe) or 1 ½…
Baked Salmon Topped with Muddica
Serves 4 4 (7oz) center cut salmon fillets with skin 1 tablespoon olive oil 2 small lemons 2 tablespoons mayonnaise 1 tablespoon Dijon mustard ½ cup prepared muddica (recipe below) Parsley sprigs for garnish (optional) Preheat the oven to 375F. Pat salmon dry and arrange on a plate skin side…
Cedar Planked Salmon
For the Grill: Cedar planks – these normally come in 2-4 packs, varied in size and found in your grocery store, typically in the meat department or in the kitchen utensil aisle. You can also buy them online. If you can only find small surface area planks and you have…
Three Roman Pastas
Note: On camera we made half recipes of each pasta, but a full recipe of the base (guanciale, oil, white wine) which was used in all three pastas Spaghetti alla Gricia di Claudio Gargioli Claudio Gargioli’s Spaghetti Alla Gricia Serves 4 to 6 Sea salt 1 pound spaghetti 1…
Garden Gems Salad with Roasted Lemon Dressing
Serves 4 For the salad: 1 ½ cups baby arugula 1 ½ cups green and red butter lettuce, torn ½ cup shaved fennel ½ cup grated baby carrots For the dressing: 2 lemons 1 small garlic clove 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard 1 pinch of salt…
Pasqua’s Puglian Frittata
Serves 4-6 6 ounces bread (Pasqua uses 4 Chicago Rolls, but any kind of soft bread will work 2 cups whole milk 12 ounces (2 medium) zucchini coarsely shredded 12 ounces finely grated parmesan cheese, divided 1/2 cup fresh mint leaves finely chopped 1 tablespoon kosher salt 8 large eggs…
10 Day Limoncello
Recipe courtesy of Chef Kathryn Kelly Makes one 750-ML bottle of Limoncello Hands on preparation time: 30 minutes Total preparation time: 10 days 5 fresh, unwaxed lemons 1 (750-ml) bottle of good vodka 2 cups sugar 1 cup water DAY ONE: Wash the lemons well. Using a vegetable peeler, remove…
Simit Kebabs
1/3 cup bulgur 1 teaspoon allspice 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon oregano ¼ cup chopped pistachio 1 white onion, grated 2 small garlic cloves, minced 4 ounces ground lamb 4 ounces ground veal Salt, pepper Pear Salsa (recipe below) as an accompaniment If using wooden skewers, soak…
Quince Liqueur
This flavored after dinner liqueur can be made with any other fruit such as apricots, figs, peaches and pears. 3 quinces (about 2 pounds), peeled, cored, and cut into 1-inch pieces 300 grams sugar (about 1 ½ cups) 4 to 5 whole cloves 1 cinnamon stick 2 cups unflavored vodka…
Braised Lamb Shanks with Eggplant, Tomatoes and Orzo
Serves 2 -4 2 lamb shanks 2 green apples peeled and coarsely grated Zest of 1 large lemon Sea salt and freshly ground pepper Flour for coating the lamb 6 tablespoons extra-virgin olive oil, divided 3/4 cup dry red wine 1 sprig fresh bay leaves 1 sprig fresh rosemary 2…
Poulet au Vinaigre
Serves 4 1 tablespoon butter 1 tablespoon vegetable oil 1 free-range chicken cut into 8 pieces ½ cup finely chopped onion 1 garlic clove, smashed and peeled 1 tablespoon flour 3 ounces cider vinegar 3 ounces white wine 1 cup vegetable stock 1/3 cup crushed tomatoes 3 ounces heavy cream…
Salt Crusted Sea Bream
Serves 4 – 6 2 pounds whole Sea Bream, cleaned but not scaled 1 cup parsley leaves 1 cup coarsely chopped dill 1 cup coarsely chopped scallions 2 pounds kosher salt 1 pound rock salt 2 pounds table salt 8 large egg whites, stiffly beaten Ground black pepper to…
Chicken Tagine with Dried Apricots and Three Sauces
Serves 6 1 teaspoon each turmeric, allspice, ground white pepper, cinnamon, ground ginger, 2 large chicken breasts, bone in, skin on and halved crosswise 6 chicken thighs, bone in, skin on ¼ cup butter 2 cups sliced onions 2 bay leaves ½ cup fresh orange juice 1 cup cooked chickpeas…
Turkish Steamed Sea Bass
Serves 4 -6 2 large tomatoes, diced 1 large russet potato, peeled and boiled until a knife barely goes through, and cut crosswise into 1/3-inch slices 1 large onion, sliced 5 small green peppers, sliced ½ bunch parsley, chopped 4 garlic cloves, peeled and sliced 1 teaspoon chili flakes 1…
Arugula and Mint Salad
Serves 4 – 6 3 cups arugula 2 cups mint leaves ½ cup sliced red onion 1 tablespoon fresh lemon juice 1/4 cup extra-virgin olive oil 1 teaspoon sumac 1 teaspoon chili flakes In a salad bowl combine the arugula, mint and onion. In a small jar combine the lemon…
Spiced Lamb and Hummus Pita Pizzas with Herb Salad
Start to finish: 35 minutes Hands-on time: 20 minutes Servings: 4 1 tablespoon extra-virgin olive oil, plus extra for brushing the pitas 8 ounces ground lamb, beef, pork or turkey Kosher salt 1/2 cup finely chopped onion 1 cup chopped plum tomatoes, with the juice and seeds 1 tablespoon minced…
White Bean and Red Onion Salad
Servings: 6-8 portions (as a side dish) 1 cup dry white beans 2 small red onions, sliced thin Zest and juice of ½-1 lemon or to taste 1 bunch parsley, finely chopped (about 1 cup) About ¼ cup extra- virgin olive oil or to taste Salt Pepper In a large…
Zucchini Pie
¼ cup olive oil plus extra for brushing the filo 2 cups sliced scallions 3 large eggs beaten 12 ounces feta, crumbled ½ cup ricotta cheese 5 medium zucchini, grated on the course side of a grater and drained for 1 ½ hours (or grated, lightly salted and drained in…
Toasted Pumpkin Seeds – Plain or Spicy
When life gives you lemons, make lemonade, right? In the same vein, I propose that when fall gives us pumpkins, we should make toasted pumpkin seeds. We have to scoop them out anyway when we cook the squash itself, so why not turn them into something delicious instead of tossing…
My Kind of Dessert: Peach and Blueberry Crostata
We made this with local peaches and blueberries while we were on vacation at the family farm a few weeks ago. It is a recipe from “Cucina Simpatica,” the Al Forno Restaurant cookbook and couldn’t be simpler – you make 9-10 ounces of pie dough, let it rest for an…
Warm Steak and Potato Chip Salad with Blue Cheese Dressing
Start to finish: 1 hour 40 minutes (40 hands on) Servings: 6 2 tablespoons extra-virgin olive oil plus extra for brushing on the potato slices 1 large russet potato (about 12 ounces), scrubbed but not peeled Kosher salt 2 tablespoons sherry vinegar 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire…
Green Chile Cheese Portobello Burger
Some of the greatest chiles you’ll ever eat hail from New Mexico’s Hatch Valley, which is why – naturally enough – tiny Hatch, New Mexico is known as “The Chile Capital of the World.” This being the season for Hatch chiles, I thought it might be fun to showcase them…