This dish is pure comfort food! It’s so easy to make and comes together quickly. It’s nearly impossible to mess this recipe up. Serve Chicken Parmigiana by itself or over cooked pasta.
Gnocchi With Asparagus
Gnocchi With Asparagus is the perfect weeknight dinner. Either make your own gnocchi or purchase freshly made from your local market.
INGREDIENTS
1 Pound Fresh Gnocchi (16 Ounces)
1/2 Cup Unsalted Butter
1 Bunch Trimmed & Chopped Asparagus (Leave Tips Whole)
Grated Zest of 1 Lemon
Juice of 1 Lemon
3/4 Cup Pasta Cooking Water
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Grated Parmesan Cheese (Plus More For Topping)
2 Tablespoons Chopped Fresh Basil
Make the gnocchi or purchase fresh gnocchi from the market. Bring a large-size pot of salted water to a boil. Transfer fresh gnocchi to a colander and shake over a baking sheet to remove any excess flour. Add gnocchi to boiling water and cook for just 4 to 5 minutes. Meanwhile, melt butter in a large-size skillet over a medium-high heat. Add asparagus and lemon zest and lemon juice. Remove gnocchi with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup pasta cooking water. Cook, stirring gently, for 3 to 4 minutes until gnocchi is coated and asparagus is tender. Season with kosher salt and pepper. Stir in Parmesan and basil. Remove from heat and transfer to serving bowl. Sprinkle with additional Parmesan. Serves 4
© Victoria Hart Glavin
Homemade Gnocchi
The best gnocchi I have ever tasted was in Rome. I was also lucky enough to make them with a wonderful Roman chef last October when I traveled to Rome. Gnocchi are very delicate and the procedure to make them is fairly simple. It may take some trial and error to understand the proper consistency of the dough. It must be soft, but not wet.
INGREDIENTS
2 Pounds Yellow Finnish Potatoes
1 Beaten Egg
1 to 2 Cups Unbleached Flour (Divided)
In a medium-size pot add unpeeled potatoes and enough cold water to cover. Bring water to a boil over a high heat and continue cooking potatoes until they are tender. When potatoes are tender, drain and peel them. Put potatoes through a ricer and place riced potatoes in a medium-size bowl until cool enough to handle. Add egg and 1 cup flour to potatoes. Using your hands mix in the egg and flour. Knead, as you would bread dough, but as little as possible. Too much mixing will make the gnocchi tough and we don’t want that. The batter should be soft, but hold its shape when formed. Add more flour, up to 2 cups if necessary. The amount of flour used will depend on the humidity and on the type and age of the potatoes). To form gnocchi, break of pieces as big as a child’s fist. With floured hands, gently roll dough into cylinders about ¾ inch in diameter. Lay cylinders on floured board. Using a sharp knife cut off pieces the width of a finger. To shape gnocchi hold a fork in one hand and place a gnocchi pillow against tines of the fork. This gives it the lines. Make sure to be gentle, but assertive enough with the fork. Lay finished gnocchi on a well-floured board or tray. Take care to keep them separate to make sure they don’t stick together. Let dry for 10 minutes or more. Serves 6
To cook your fresh gnocchi just bring a large pot of salted water to a boil. Turn the heat down so that the water simmers, and gently drop the gnocchi into the simmering water. Gnocchi are done when they float to the surface. Serve with any sauce that your heart desires or just serves garnished with a handful of Parmesan cheese.
© Victoria Hart Glavin
Sfingi or St. Joseph’s Day Zeppole
It's Saint Joseph's Day and time to make Sfingi.
INGREDIENTS
Ricotta Cream Filling
One 15 Ounce Container Ricotta
3/4 Cup Confectioners’ Sugar
1 Teaspoon Vanilla Extract
1/4 Cup Mini Chocolate Chips
1 Tablespoon Finely Chopped Candied Citron Or Orange Peel
Dough
1 Cup Water
4 Tablespoons (1/2 stick) Unsalted Butter
1 Teaspoon Kosher Salt
1 Cup Unbleached Flour
4 Large Eggs
Vegetable Oil For Frying
Candied Cherries – Cut In Half For Garnish
2 Tablespoons Chopped Unsalted Pistachios For Garnish (Optional)
Confectioners’ Sugar
In a medium Bowl, whisk the ricotta, sugar and vanilla until smooth. Stir in the chocolate chips and candied fruit. Cover and refrigerate several hours or overnight.
To make the puffs, bring the water, the butter and the kosher salt to a boil over medium heat. Remove from the heat, add the flour all at once and stir well with a wooden spoon until the flour is completely incorporated.
Return the saucepan to medium heat. Cook, stirring constantly and turning the dough often, until the dough begins to leave a thin film on the bottom of the saucepan (about 3 minutes). This dries the dough so the puffs will be crisp. With a rubber spatula, scrape the dough into a large bowl. Beat in the eggs one at a time. Continue to beat until smooth – about 2 minutes more.
In a deep heavy saucepan or deep fryer, heat about 3 inches of oil until the temperature reaches 375° F on a deep frying thermometer or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute. With a tablespoon, scoop up a rounded spoonful of batter and with another spoon; carefully push the dough into the oil so that it doesn’t splash. Continue to add the dough by the spoonful without crowding the pan. The dough will puff up and double in size so do not add too many at one time or they will stick together. Cook, turning them often, until the dough breaks open – about 4 minutes. Continue to cook 1 to 2 minute more or until crisp and golden brown. Remove the fritters with a slotted spoon or skimmer and place them on paper towels to drain. Repeat with the remaining dough. Let cool slightly.
With a small knife, split fritter partway open. Spoon the cream inside, allowing it to show through the split. Press a cherry half into the cream and sprinkle with pistachios (optional). (If it is not St. Joseph’s Day, you can just shake these, without the filling in a bag with confectioners’ sugar and serve like donuts).
Dust the sfingi with confectioners’ sugar. These are best right after they are made. Makes 12
© Victoria Hart Glavin
Citrus Risotto
When it comes to risotto, simple is good, and it doesn’t get much simpler than a lime and a bit of Parmigiano-Reggiano cheese. You can make this dish with either Arborio, carnaroli or vialone nano.
INGREDIENTS
3 Tablespoons Olive Oil
1 Finely Diced Medium Onion
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Cup Short-Grained Italian Rice
1/4 Cup White Wine
4 Cups Heated Chicken Broth
Grated Zest of 1 Lime
Juice of 1 Lime
3 Tablespoons Unsalted Butter
1/4 Cup Grated Parmigiano-Reggiano Cheese
In a medium-size heavy saucepan, heat olive oil over a medium-high heat. Add onions, kosher salt, and pepper. Cook for 5 minutes until softened. Add rice and stir well to coat rice. Let sizzle a little. Add white wine and cook for 1 minute. Add 1 cup hot chicken broth. Stir and reduce heat to medium. You will want a brisk simmer. Stir frequently as rice absorbs liquid. When you small sinkholes on surface of rice, it’s time to add more broth.. You will need to do this every 5 minutes, stirring in 1/2 cup hot chicken broth each time. Total cooking time should be about 20 minutes. Rice grains should be a bit al dente. Add lime zest, lime juice and butter. Add a splash more broth if risotto seems too stiff. Stir in grated Parmesan. Remove from heat and serve in shallow soup bowls. Top with additional cheese if you like. Serves 4
© Victoria Hart Glavin
Tuscan Lasagne
I like to use lowfat ricotta, lean ground beef, and spinach to make this lasagne healthy and lower in fat. My Tuscan Lasagne is the ultimate comfort food for these bleak winter days.
INGREDIENTS
1 Pound Ground Sirloin
1 Cup Sliced Cremini Mushrooms
1 Minced Small White Onion
3 Crushed Garlic Cloves
5 Tablespoons Chopped Fresh Parsley
1 Tablespoon Kosher Salt
2 Teaspoons Dried Basil
1 Teaspoon Italian Seasoning
1/2 Teaspoon Fennel Seeds
1/4 Teaspoon Freshly Ground Pepper
1 Cup Lowfat Ricotta Cheese
1 (8 Ounce) Package Whole-Grain Lasagne Noodles
Vegetable Oil Cooking Spray
16 Ounces Marinara Sauce (Divided)
1/2 Cup Part-Skim Fresh Mozzarella (Divided)
2 Cups Frozen Spinach (Thawed)
1/3 Cup Parmesan Cheese
Preheat your oven to 375 degrees. In a large-size sauté pan cook ground sirloin, mushrooms, onions, garlic, parsley, kosher salt, basil, Italian seasoning, fennel seeds, and pepper over a medium heat for 15 minutes. Remove from heat and transfer to a large-size bowl. Stir in ricotta. Cook lasagne noodles as directed on package. Drain noodles. In an 8×11 inch-baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara sauce, and 1/3 of the mozzarella cheese. Repeat to create two more layers with remaining noodles, meat, marinara, and mozzarella. Before the last layer, scatter spinach. Top with Parmesan cheese. Cover with foil. Place in oven and bake for 30 minutes. Remove foil and bake another 20 minutes. Remove from oven and cool for 10 minutes before serving. Serve warm. Serves 6
Fagiolini Dell’Occhio Con Contenne
Fagiolini Dell’Occhio Con Contenne, also know as Italian Beans and Pork, is a wonderful hearty winter dish that should do a good job of getting you through this snowstorm. I made this dish yesterday in anticipation of nasty weather on the way. So far everyone whose eaten is just can’t get enough.
INGREDIENTS
1 Pound Dried Cannellini Beans
3 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1/2 Ounce Lardo
2 Chopped Celery Stalks
2 Chopped Carrots
1 Large Chopped Red Onion
3 Cloves Minced Garlic
1/2 Cup Tomato Puree
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Pound Pork Rind (Parboiled And Cut Into 1/2 Inch Strips
Grated Parmigiano-Reggiano Cheese
Soak the beans overnight. Drain them and then boil them in fresh lightly salted water for 45 minutes to 1 hour until they are almost tender. Make sure that the water covers the beans. Remove from the heat. In a large-size sauté pan heat the olive oil, butter and lardo over a medium-high heat until hot. Add celery, carrots, onions, garlic, 1 cup water, kosher salt, pepper and tomato puree. Add pork rind and beans along with a bit of their cooking water. Cook for another 30 minutes over a medium heat. Remove from heat and transfer to serving bowl. Serve with grated Parmigiano. Serves 4.
Vegetarian Lasagna
If you’re not eating leftovers then give my delicious vegetarian lasagna a try. Make a big batch and eat it through the weekend while continuing to enjoy spending time friends and family.
INGREDIENTS
1 Pound Lasagna Noodles
8 Tablespoons Olive Oil
2 Cups Marinara Sauce
1 Shallot
1 Large Bunch Fresh Basil
1 Garlic Clove
7 Ounces Ricotta Cheese
1 Medium Zucchini
1/4 Cup Butter
1/2 Cup Grated Parmesan
1 Cup Mushrooms
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Preheat oven to 350 degrees. Clean and blanch mushrooms in boiling water. Drain and coarsely chop mushrooms. Cut zucchini into strips. Chop Shallot and crush garlic. Wash and dry basil. In a medium-size sauté pan add 4 tablespoons olive oil and turn heat to a medium-high. Add garlic, mushrooms, kosher salt and pepper. Sauté for 3 minutes. Remove from heat. In a separate medium-size sauté pan add the rest of the olive oil. Add the shallots and sauté and zucchini. Sauté for 3 minutes. Remove from heat. In a large-size bowl combine ricotta cheese, mushroom mixture, zucchini mixture and grated Parmesan. Set aside. In a large pot bring salted water to a boil and add lasagna noodles a few at a time. Make sure not to overcook noodles. Remove noodles from heat and drain. Grease an ovenproof baking dish with olive oil. Place a layer of noodles in it, spread some ricotta mixture over it, spread with a layer of marinara sauce, and cover with a layer of fresh basil leaves, and then cover with a layer of noodles. Keep repeating this process until you finish the ingredients. Finish with a layer of pasta. Brush with melted butter. Place in oven and cook for 25 minutes. Remove from oven and serve warm. Serves 4
Italian Christmas Cookies
My mother made these crumbly powdered sugar coated cookies every Christmas. They are easy to make and I am thrilled to be able to share a few of my family’s holiday recipes with you.
INGREDIENTS
16 Tablespoons Softened Unsalted Butter
1 Cup Plus 6 Tablespoons Powdered Sugar
1 3/4 Cups Unbleached Flour
2 Cups Finely Chopped Pecans
1 Teaspoon Vanilla Extract
Preheat your oven to 275 degrees. In large-size bowl combine butter and 6 tablespoons powdered sugar. Beat until fluffy. Slowly add flour and beat until combined. Stir in pecans and vanilla. Shape dough into 3/4 inch balls. Place on parchment paper lined baking sheets. Place in oven and bake for 25 to 30 minutes. Rotate baking sheets halfway through baking. Remove from oven and transfer cookies to wire rack. Let cool completely. Pour remaining powdered sugar in a shallow dish. Roll cookies in powdered sugar until completely coated. Transfer to serving plate. Makes about 4 dozen.
Homemade Limoncello
Last month I was in Rome on a culinary tour. Along with having delicious Amaro after dinner I had delicious and refreshing limoncello, which by the way, was much better than the bottled stuff available back home in New York. I was able to squeeze the recipe out of a well-known Roman chef before leaving Rome, although this recipe is typical of Salerno and is not as sweet as other limoncello recipes. It’s not too late to make your own limoncello for the holidays. At the very least get a batch started in time for New Years. If you can’t find a place to purchase grain alcohol you can substitute 100 proof vodka. I store my limoncello in the freezer.
INGREDIENTS
5 Medium Organic Lemons
4 Cups High Proof Grain Alcohol (Such as Everclear)
1 Cup Sugar
6 Cups Water
Wash and dry lemons. Remove peel from lemons and try not to get any of the white pith. A vegetable peeler works great for this job. Put peels along with alcohol into a large glass container with a tight seal. Let sit for 7 days. At end of seventh day heat sugar with 6 cups water until sugar is dissolved. Strain peels from alcohol. Add lemon peels to sugar mixture and cook until peels break down. Remove from heat and let cool to room temperature. Pour in alcohol. The color will have taken on a yellow color. Let rest for three days and then strain before use. Transfer finished limoncello to serving bottles and seal tightly. Store in freezer. This recipe makes about 1 liter. Recipe can be doubled if desired.
