Broccoli Sicilian Style
I love broccoli and I love this unique Sicilian broccoli dish. Shake up your broccoli and give it a try. Don’t let the anchovy fillets discourage you. Don’t be shy!
INGREDIENTS
1 Small Bunch Broccoli
5 Tablespoons Olive Oil
1 Large Sliced Onion
10 Diced Pitted Black Olives
4 Anchovy Fillets (Cut Into Pieces)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/4 Pound Diced Provolone Cheese
1 Cup Dry Red Wine
Clean the broccoli and cut into very thin slices. Pour 1 tablespoon of the olive oil into a large sauté pan. Place half of the onion slices into the pan, half of the olives and half of the anchovies. Add half of the cheese on top, 1/4 of the kosher salt, 1/4 of the pepper and 2 tablespoons of the olive oil. Repeat the procedure until all of the ingredients are used. Pour the remaining olive oil over the top and then add the wine. Cover the pan and cook over a low heat for 30 minutes. You will want the broccoli to be tender. Remove from the heat and serve hot. Serves 4
Sausage & Cipollini Calzones
Calzones are great with a variety of ingredients. I layered these calzones with sweet Italian sausage, roasted cipollini onions, mozzarella cheese, basil and marinara sauce. All that needs to complete this lunch or dinner meal is a tossed salad.
INGREDIENTS
1 Pound Pizza Dough (Homemade or Store Bought)
1 Pound Cooked Sweet Italian Sausage
1/2 Pound Roasted Cipollini Onions
1 Tablespoon Olive Oil
6 Minced Garlic Cloves
1 Pound Mozzarella Cheese
1 Cup Fresh Basil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Cups Marinara Sauce (Homemade or Store Bought)
1/4 Cup Butter
Preheat your oven to 350º F. In a large skillet sauté the sausage and minced garlic. Remove from the heat and drain on paper towels. To roast the cipollini onions line a baking sheet with parchment paper. Cut the onions in half and line on the baking sheet. Sprinkle with the olive oil and place in the oven for 10 minutes. Remove from the oven and let cool for 5 minutes. In a large size bowl mix together the sausage, garlic, onions, basil, salt and pepper. Set aside. Stretch the dough to make 2 large round pieces. Make sure to leave the dough slightly thick so that the filling will not leak out. Put the dough on a lightly oiled pizza pan. Keep away from the edges. Gently spoon the 1/2 cup of the sauce onto the pizza round. Place a couple of cheese slices over the sauce. Spread 1/2 cup of the filling over the cheese. Add two tablespoons of sauce over the top of the filling. Fold over and dough over and seal by using your fingertips to press the edges tightly together until all of the dough is sealed. Dot the tops with the butter and place into the oven for 40 to 45 minutes until golden brown. Remove from the oven and serve with additional marinara sauce. Makes 2 large calzones.
Basic Pizza Dough
3/4 Cup Lukewarm Water
1 Package Dry Yeast
1/8 Teaspoon Sugar
3 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/4 Cup Olive Oil
Vegetable Oil
Place the lukewarm water in a small bowl and sprinkle the yeast and sugar over it. Let stand in a warm, draft free place for 15 minutes until a foam forms on top. In a large bowl combine 1 cup of the flour and the teaspoon of kosher salt. Add the olive oil to the yeast mixture. Pour the mixture into the bowl of flour. Gradually add the second cup of flour, stirring with a wooden spoon. When the dough begins to pull away from the sides of the bowl, turn it out onto a floured board. Gradually knead the rest of the flour into the dough until the dough is smooth, elastic, and no longer sticky. The amount of flour needed will vary depending on how moist the dough is and on the weather. A damp or humid day will cause excess moisture. Coat a medium size bowl with vegetable oil and place the ball of dough in it, rolling to coat it on all sides. Cover it tightly with plastic wrap and set in a warm place until it has doubled in bulk. This should be about 1 hour. To test if the dough has doubles, gently press two fingers into it. If your fingers leave impressions the dough is ready.
Mozzarella & White Bean Salad
This salad is such a refreshing salad and super easy to make. Chill it for an hour before serving.
INGREDIENTS
1 Cup Mini Mozzarella
1 Cup White Beans
1 Cup Chopped Basil
1/4 Cup Diced Onion
1 Diced Sun Dried Tomato
5 Diced Steamed Asparagus
1/2 Cup Diced Orange Bell Pepper
8 Halved Cherry Tomatoes
1/4 Cup Diced Cucumber
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Oil & Vinegar Salad Dressing
In a large size bowl combine the mozzarella, white beans, basil, onion, sun dried tomato, asparagus, bell pepper, tomatoes, cucumber, salt and pepper. Mix well. Add the dressing and place in the refrigerator for 1 hour before serving. Serves 4
Lamb Meatball Sliders
These sliders are delicious. If you’re having trouble finding slider buns then just use dinner rolls for the buns. I like using a good potato roll.
INGREDIENTS
Meatballs:
4 Tablespoons Olive Oil
1/2 Diced Yellow Onion
3 Chopped Garlic Cloves
1 Tablespoon Fennel Seeds
1 Tablespoon Chopped Fresh Rosemary
1 1/2 Pound Ground Lamb
1/2 Cup Breadcrumbs
2 Large Eggs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Sauce:
1/4 Cup Olive Oil
1 Diced White Onion
3 Diced Garlic Cloves
28 Ounces Crushed Tomatoes
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Oregano
1/2 Teaspoon Herbs de Provence
To make the meatballs heat the olive oil in a large sauté pan over a medium heat. Add the onions and garlic and cook for 4 minutes. Stir constantly. Add the fennel seeds and rosemary. Cook for 1 minute. Remove from heat and transfer to a medium size bowl. Set aside. In a large size bowl add the ground lamb, eggs and breadcrumbs, kosher salt and pepper. Add the onion mixture that was set aside. Mix all of the ingredients with your hands. Form the lamb mixture into 10 golf ball size meatballs. Place the meatballs back into the large sauté pan and cook for 5 minutes on each side. You will want the meatballs to be slightly browned on each side. Remove from the sauté pan and place onto a large plate.
To make the sauce heat the olive oil in a large pot over a medium high heat. Add the onion and garlic. Cook for 1 minutes until soft. Add the tomatoes and their juices. Stir in the red pepper flakes, kosher salt, pepper, oregano and herbs de Provence. Cook for 5 minutes. Add the meatballs to the sauce and reduce the heat to low. Cover the pot and simmer for 20 minutes until cooked through.
To assemble the sliders just place 1 meatball on each slider bun or dinner roll and add extra sauce. Place the top on and repeat until you have assembled all of the sliders. Serve the extra sauce on the side. Makes 10 sliders.
Calamari Pasta
Tonight is the traditional Feast of the Seven Fishes which is Christmas Eve Italian Style. Serving seven types of seafood is customary, but serving just a few seafood dishes will make a delicious “meatless” evening.
INGREDIENTS
1 Pound Penne Pasta
6 Tablespoons Olive Oil
9 Minced Garlic Cloves
1 1/2 Teaspoons Red Pepper Flakes
6 Diced Plum Tomatoes
2 Pounds Calamari (Squid)
Juice of One Lemon
1 Cup Chopped Fresh Parsley
1/4 Cup Grated Parmesan Cheese
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Clean and slice the calamari tentacles and tubes into rings. Set aside. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. Drain the pasta. Do not rinse the pasta. In a large size skillet heat the olive oil over a medium high heat. Add the minced garlic, diced tomatoes, salt , pepper and pepper flakes. Cook for 2 minutes. Stir occasionally. Add the calamari and cook for 3 minutes. Stir in the lemon juice and cook for another 4 minutes. Add the parsley. Add the drained pasta to the skillet and toss until heated through. Transfer to a serving bowl and sprinkle with Parmesan cheese. Serve immediately. Serves 8
Littleneck Clams With Pancetta
The Feast of the Seven Fishes is a December 24th Italian tradition that is about serving an abundant amount of seafood. Serving 7 types of seafood is the custom which is hard to resist if you have a delicious recipe as this one.
INGREDIENTS
4 Slices Day Old Country Bread
3 Ounces Diced Pancetta
4 Tablespoons Olive Oil
4 Chopped Garlic Cloves
1/4 Cup Chopped Fresh Oregano
26 Littleneck Clams
Reserved Clam Juice
Lemon Wedges
Preheat your oven to 475º F. Place large pieces of torn bread into a food processor or blender. Pulse until you have fine crumbs and then set aside. Place a large skillet over a medium heat. Add the diced pancetta and 2 tablespoons of olive oil. Cook for 5 minutes until lightly browned. Stir frequently. Add the garlic and cook for 1 more minute. Stir in the bread crumbs, oregano and ¼ cup of the reserved clam juice. Remove from the heat. On a large baking sheet place each shucked and on the half shell clam. Top each clam with the bread crumb mixture and press down lightly. Drizzle with the remaining olive oil and place in the oven for 12 minutes. You will want the clams to be browned and crisped on top. Serve with the lemon wedges. Serve 4
Grilled Bruschetta
Holiday entertaining is fun, but can be a lot of work. My Grilled Bruschetta is easy to make and looks beautiful arranged on an appetizer plate. They make a nice little lunch as well.
INGREDIENTS
12 Thick Slices Crusty Italian Bread
6 Large Halved Garlic Cloves
1/2 Cup Olive Oil
2 Chopped Tomatoes
1/2 Cup Chopped Basil
12 Teaspoon Kosher Salt
Preheat your oven to broil. Place the bread pieces on a grill pan and place in the oven for 2 minutes per side. Remove from the oven and rub each side with the garlic. Drizzle the olive oil over each piece of bread. Place the chopped tomatoes on top of each piece of bread and sprinkle with the kosher salt. Place back under the broiler for 45 seconds. Remove from the oven and arrange on a serving platter. Garnish with chopped basil and serve. Makes 12
Tomato & Basil Pizza
You can substitute unbleached flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel which is a flat, shovel like tool. Prepare the pizza on the peel and with a firm flick of the wrist, slide the pizza onto a preheated pizza pan.
INGREDIENTS
For The Dough:
1 Cup Water (About 110° F)
1/2 Teaspoon Sugar
1 Envelope Active Dry Yeast – 2 1/4 Teaspoons
1 Tablespoon Olive Oil
Olive Oil For The Bowl & Brushing
1 1/2 Cup Unbleached Flour Plus More For Working
1 Cup Semolina Flour Plus More For Dusting
2 Teaspoons Kosher Salt
For The Sauce:
28 Ounces Whole Peeled Plum Tomatoes With Juice
3 Minced Garlic Cloves
2 Tablespoons Olive Oil
2 Chopped Shallots
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
For The Toppings
12 Ounces Sliced Fresh Mozzarella Cheese
1 Sliced Tomato
1 Cup Pitted Olives
2 Tablespoons Freshly Grated Parmesan Cheese
1/2 Teaspoon Freshly Ground Pepper
12 Fresh Basil Leaves
To make the dough, pour the water into a bowl. Add the sugar and yeast. Stir until the yeast has dissolved. Let the yeast mixture stand for five minutes until foamy. Add the oil, flours and salt. Mix with an electric mixer until all of the ingredients are combined. Transfer the dough to a lightly floured surface and knead a few times with floured hands until smooth and elastic. Transfer the dough to a large oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft free, place for about 3 hours and the dough has doubled in size. You can also let the dough rise in the refrigerator overnight if you wish.
To make the sauce, place the tomatoes in a food processor or blender and pulse until smooth. Set aside. Put the garlic and oil into a saucepan and cook over a medium high heat for 40 seconds or until the garlic sizzles. Add the shallots and cook for 1 minute. Add the tomatoes, salt and pepper. Reduce the heat to a medium low. Simmer for 30 minutes. Stir occasionally. Remove from the heat and let cool slightly. The sauce may be refrigerated in an airtight container for up to 3 days.
Preheat your oven to 450 F. Preheat a pizza pan. Punch down the dough and transfer to a floured work surface. Divide the dough in half. Set half of the dough aside and cover with plastic wrap. Roll out the remaining dough to 12 inches round. You will want your dough to be 1/4 to 1/2 inch thick. Sprinkle the pizza peel with semolina flour and place the rolled dough on top. Brush the top of the dough lightly with olive oil. Spread with 1/2 cup sauce, leaving a 1/2 inch border. Top with half of the sliced tomatoes and basil. Top with half of the mozzarella. Sprinkle with 1 tablespoon Parmesan and season with pepper.
Slide the pizza onto the heated pan in the oven. Bake for 10 to 12 minutes until the dough is golden and the cheese is bubbling. Meanwhile repeat the process with the remaining dough. Let each pizza cool slightly. Cut into slices and serve. Makes 2 pizzas.
Cacio e Pepe
Roman food certainly is comfort food and this pasta dish, made with pasta, cheese & black pepper, is the mac & cheese of Rome. Cacio e Pepe is Italian for cheese and pepper. The ingredients are very simple and are either made with spaghetti, tonnarelli or vermicelli. I like to make mine with good old reliable spaghetti.
INGREDIENTS
4 Tablespoons Kosher Salt
1/4 Cup Coarsely Ground Black Pepper
1/2 Cup Toasted Sesame Seeds
4 Tablespoons Olive Oil
8 Tablespoons Unsalted Butter
1 Pound Dried Spaghetti
3/4 Cup Pasta Water
1 Cup Freshly Grated Pecorino Romano
Fill a large size pot with 8 quarts of water and 4 tablespoons kosher salt. Bring to a boil and add the spaghetti. Cook until al dente. Drain and reserve 1 cup of the pasta water. While the spaghetti is cooking you will need to toast the sesame seeds. Take an extra large sauté pan and turn the heat to medium high. You will not need to add oil. Just pour the dry sesame seeds into the heated sauté pan and toast for 1 minute. Stir constantly and make sure not to burn the sesame seeds. Remove the sesame seeds from the heat and place in a bowl. Set aside. Add the pepper to the same pan and toast for 1 minute and continue to stir. The pepper should be nice and fragrant. Add the olive oil and butter to the toasted pepper and cook until the butter has melted. Remove from the heat. Add 3/4 cup of the pasta water (this is the water that the spaghetti cooked in) to the pepper mixture. Add the toasted sesame seeds and then add the pasta. Stir and toss over a medium heat. You will want the past to be well coated. Stir in the grated Pecorino Romano cheese. If you need more pasta water to loosen the sauce then add a bit more of the pasta water. Toss once again and then transfer to a serving bowl. Serve immediately. Serves 6
Chicken Orzo Soup
Soup is one of the great things about fall especially chicken soup.
INGREDIENTS
4 Slices Chopped Bacon
1 Pound Boneless Chicken Thighs
1 Cup Chopped Onion
2 Minced Garlic Cloves
2 Cups Diced Tomatoes
4 Cups Low Sodium Chicken Broth
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Cup Uncooked Orzo
2 Cups Cooked Cannellini Beans
1/4 Cup Chopped Parsley
1 Tablespoon White Wine
Grated Parmesan
Chop the chicken thighs into small pieces. In a large size stockpot, sauté the chopped bacon just until it is crispy. Remove the bacon and drain on a paper towel. Add the chopped chicken thigh pieces and cook them for 5 minutes until they are slightly browned. Add the chopped onions and cook for 2 minutes until the onion is softened. Add the minced garlic, kosher salt, pepper and cook for another minute. Stir in the diced tomatoes and the chicken broth. Bring to a boil and add the uncooked orzo. Reduce to a simmer and cook for 20 minutes until tender. Add the cannellini beans, chopped parsley, white wine and bacon. Cook for 10 minutes. Ladle into bowls and garnish with freshly grated parmesan. Serves 8
