Pasta alla Carbonara

I have decided to post this recipe, which is a very basic one, as part of my efforts to clarify what is "authentic" Italian and what is not. This is how it is done in Italy. No peas. No large amounts of cream. And no, the eggs are not properly "cooked". I love Carbonara, it's a go to when you are starving and want a rich dish but don't have much left in the fridge. The only problem is the pancetta. I have tried to find one here in the states that was exactly as the one in Italy. The closest I have come is some diced pancetta I found at the Fresh Market, I think the brand was Fiorucci, but it still didn't taste the same. Anyway, if you want you can also substitute pancetta for some thick cut bacon, which actually might taste even better in the end, or some German Prosciutto but be careful with that because sometimes it can be a little too salty.

Ingredients for 4 people

4 eggs (3 egg yolks + 1 whole egg)
1/2 lb of diced pancetta
1/2 pound of grated parmesan
salt
pepper
1 lb of thick spaghetti

Preparation

- In a pan cook the diced pancetta over medium heat without adding any oil. Cook until the fat is transparent and the pancetta is slightly crispy and remove from the heat.
- Bring a pot of water to a boil and add 1/4 cup of salt to it.
- In a large bowl toss the eggs and the parmesan cheese, make sure the cheese is enough so that the mixture becomes very thick. Add the pancetta.
- Cook the pasta as directed.
- Drain the pasta and IMMEDIATELY add to the egg mixture, the heat from the pasta will help "cook" the egg. Toss vigorously and serve with black pepper on top.

Ragu' alla Bolognese - Authentic Italian Meat Sauce

This is another one of those classic recipes that are subject to endless variations. Every household has their secret for the perfect meat sauce, and everyone prefers their own version over any other. Even I have at least two different ways of doing it: one is stronger and involves a lot of red wine, and one is milder and it includes milk. I have recently discovered that the official recipe includes milk too, so I am publishing this one. The official recipe though is made with different kinds of meat that are not easily available in the States and it takes a lot longer to make. As usual I chose a simpler version that you can do any day. It is not a quick recipe, you still have to let the sauce simmer for at least one hour, but once you started you just have to let it cook, so it is not a very elaborate one and I think anyone can easily replicate it at home. It is not a light or healthy recipe either. If you want a lighter version try getting a cut of meat with less fat and substitute the sausage with ground pork. If you decide to do so add more pepper and paprika,as you will lose a lot of the flavor.

Ingredients

1 lb. of ground beef ( 85/15)
2-3 Sweet Italian Sausages
1 medium yellow onion
2 medium carrots
2 medium celery ribs
1 large can of tomato puree (1lb 12oz)
1 cup of milk
1 clove (optional)
1 bay leaf (optional)
paprika (optional)
salt
pepper (optional)
olive oil

PREPARATION

Finely chop the vegetables and put them in a large pot with enough olive oil to coat them. Cook over medium heat until the vegetables are soft and the onion is translucent.

Take the casing off the sausages and add the meat to the vegetables. Stir until it's browned.
Add the ground beef to the pot and stir until it's browned.

Add the tomato puree and bring to a simmer.

Add the clove, the bay leaf, paprika and pepper. ( I marked them as optional just because you shouldn't feel like you can't do this sauce without them, but it definitely tastes better with them!)

Add salt and partially cover with the lid. Let simmer stirring every once in a while for at least 1 hour.The goal is to have the sauce and the meat really come together, while the tomato sauce itself will reduce in size.

Once you think the sauce is ready, add the cup of milk and stir. Cook for another 5 minutes and turn off.

For a perfect dish serve over fettuccine, sprinkled with freshly grated Parmesan cheese or use it to make the perfect Lasagna.

Ciambotta - Italian Mixed Veggies

There are infinite versions and almost as many names for this dish. All Italian regions, especially in the south of Italy, have their own traditional variations on this dish with different regional names. The one I chose to publish is my own home-made quick version. You could definitely find more elaborate version that include many more ingredients and roasting the vegetables separately. They are wonderful and taste great, but I wanted to share with you the version I would make on a day to day basis. It isn't very quick to make, because the vegetables need some time to cook down to the proper consistency, plus it tastes better lukewarm so allow it some time to rest and cool off. I like making it in the early afternoon and then having it for dinner for example. It can be a wonderful side dish for example to a nice grilled Italian sausage, but it is also great eaten along with a nice fresh mozzarella sliced and seasoned with salt, olive oil and oregano. Do not forget to have some nice fresh french or Italian bread to accompany this dish and make lots of "scarpetta" the Italian word for dipping your bread in the sauce and cleaning the plate with it!

INGREDIENTS

1 medium eggplant
2 zucchini
1 yellow or red bell pepper
1 onion
2 garlic cloves
1 can of diced tomatoes with juice ( I like the fire roasted ones from Muir Glen)
pitted olives (optional)
olive oil
fresh basil or dried oregano
salt
red pepper flakes (optional)

PREPARATION
Dice the eggplant ( without peeling it!) and then put it directly in a skillet on medium heat. Stir often to avoid sticking. The eggplant will brown and reduce in size, so don't worry if in the beginning the skillet seems to be overflowing.
While the eggplant is cooking, slice the onion and peel the garlic cloves.
Cut the zucchini in quarters lengthwise then slice it.
Open the pepper, remove the stem and all the seeds and white parts then dice it.
In a large skillet cook the onion and the garlic in generous olive oil until the onion is translucent and soft.
Add the zucchini and pepper to the skillet with the onion and garlic and cook stirring every once in a while to avoid sticking.
When the eggplant is reduced in size and browned turn the heat off under it.
Wait until the zucchini and pepper are almost done ( taste it for doneness, they have to be soft and you shouldn't feel the skin under your teeth) probably at least 20 minutes.
Add the eggplant to the zucchini and pepper and stir.
Add the tomatoes with the juices to the vegetable stir and turn the heat to medium high.
Add the red pepper flakes if desired (don't add them if you want to share this dish with kids), salt to taste and the dried oregano flakes.
Let the tomatoes boil down for about another 10 minutes then turn off the stove and let the vegetables cool off.
Once lukewarm add the pitted olives if desired.

Miller Sole fish - Sogliole alla Mugnaia

I like the delicate taste of Sole fish and in Italy it is often recommended to get kids used to eating fish. This recipe is called miller Sole fish because of the presence of flour in it and it is a very common way of preparing not only Sole but any kind of white salt water fish. It is very easy and quick to make, it involves ingredients that you probably already have in your pantry. I am not indicating specific quantities because it depends on how many fillets you are making. Sole fillets are pretty small so you will need at least 2 per person.

INGREDIENTS

Sole fish fillets
Milk
Flour
Fresh lemon juice
Olive oil
Salt

PREPARATION

Let the fish fillets soak in milk for 15 minutes to half hour.
Coat the fish fillets in flour.
Heat the olive oil in a frying pan ( not a lot of oil, just enough to coat the pan).
Cook the sole fish in the oil turning it once. About 2-3 minutes per side.
Plate the fish and generously sprinkle with freshly squeezed lemon juice. Add salt to taste.

Minestrone

This is a vegetarian version of minestrone, which traditionally includes some pancetta or bacon. The great trick that makes this minestrone super tasty is the Parmesan rind, and it is one of those grandma's tricks that I love because they were invented at a time when throwing out something that could still be edible was considered a shame and so people found a use for all kinds of leftovers in the kitchen. So, if you have bought a piece of Parmesan cheese and you are left with that dry piece of rind in the fridge, or even if you have a piece of Asiago or Romano that dried out in your cheese box, do not throw it out! Throw it in your soup instead! Then of course discard it before serving the soup, but the rind will add creaminess and flavor and "bring together" your soup so to speak. I used the vegetables that I had at home in that moment but there is a number of variations you can do, according to season and taste. If you want to add pasta, choose the kind called "ditalini" and add at the end of the cooking process.

INGREDIENTS

1 leek (white and light green part, chopped)

2 stalks of celery

2 large carrots scrubbed and chopped

1 parsnip

1 medium yellow onion

2 garlic cloves

4 Roma tomatoes

2 tablespoons of extra virgin olive oil

1 bunch of rainbow chard, stems and leaves separated

1 can of Cannellini beans, drained

2 cups of vegetable broth ( or more)

the rind of a hard cheese (preferably Parmesan Cheese)

1 Turkey bay leaf

salt

pepper

PREPARATION

For this recipe it is important to chop the ingredients quite small and all at about the same size. Chop the first 6 ingredients and the stems of the rainbow chard and toss in a large pot with oil.

Cook over medium heat until the vegetables are soft, stirring to avoid sticking (about 20 minutes).

Add broth and bring to boil, reduce heat to medium-low.

Add beans, chard leaves, cheese rind and bay leaf and simmer over medium heat until leaves are cooked through.

Season with salt and pepper to taste.

Discard rind and bay leaf before serving. It can be served with a splash of extra virgin olive oil.

Ravioli di Spinaci e Ricotta - Spinach and Ricotta Ravioli

My friend Ruth asked me for a recipe for homemade ravioli. To be honest I haven't tried making my own ravioli yet. I have tried making homemade pasta before and my problem usually is that it turns out too thick, which can be fine if you are making fettuccine to be served on a hearty meat sauce, but it's not acceptable when it comes to ravioli or tortellini. So, dear Ruth, here is a recipe that I took from a wonderful Italian book of traditional recipes:  "Ricette di Osterie d'Italia" by Slow Food, a collection of 600 of the best pasta recipes taken from the best Italian Osterie. Be warned though: you will need to work your dough pretty hard and well and get it to be as thin as possible. Italian grandmas do it without a sweat, but then again if you were ever slapped by an Italian grandma you would understand why! You could also resort to a pasta machine, but that just wouldn't be as cool, so if you do, just don't tell anyone! I have translated the recipe and tried to make it look as simple as possible. For the sake of my American blog readers I have also converted the quantities in cups and tablespoons, according to the conversion chart I found here, hopefully it is accurate!
This recipe comes from the Abruzzo region ( in central Italy, south-east of Lazio, which is the Rome region) where this ravioli are prepared with a kind of wild spinach called "orapi", but they can be made with regular spinach. The quality of the ricotta is very important, so try to find the freshest ricotta possible as well as a good piece of fresh Parmesan cheese (grate it yourself, it will taste so much better!)

INGREDIENTS
(for 4 people)

Dough:
3 and 1/2 cups of all purpose flour
4 eggs
1 tablespoon of extravirgin olive oil
salt

Filling:
2 lbs of spinach
2 eggs
1 and 1/2 cups of Ricotta
1 tablespoon of freshly grated Parmesan Cheese
salt
pepper
nutmeg

Sauce:
butter
sage
Parmesan Cheese
salt

PREPARATION

Mix the ingredients for the dough and work the dough on a lightly floured surface for about 15 minutes.
Let the dough rest for 30 minutes.
With a rolling pin, roll the dough in a thin layer ( not too thin or it will break while cooking but not too thick or it won't taste good!) then divide it in two layers and let rest.

Wash and cook the spinach in boiling water with a pinch of salt for a few minutes, until completely wilted.
Drain the spinach, run under cold water and then squeeze well to let all the excess water out.
Put the spinach in a food processor or cut very finely.
In a medium bowl, mix the spinach with the eggs, the ricotta, the parmesan cheese and the nutmeg ( to taste) then season with salt and pepper.

Form little balls of filling and space them evenly on one of the dough layers.
Put the second layer on top of the first one and press with your fingers in between the layers to make them adhere well.
Cut the ravioli squares with a knife, or, better, with a ravioli cutter ( it looks a little like a pizza cutter but with irregular edges).

Cook the ravioli in boiling salted water until done then season with melted butter, fresh sage leaves and salt. Serve with freshly grated Parmesan cheese on top.

Risotto ai Fegatelli - Rice with Chicken Liver

We bought a whole organic chicken and I was determined on the idea of using the whole animal. First of all because it is so expensive that throwing even some of it away would be a huge waste, secondly I am against wasting food in general, especially animals that died to become our food, not to end in the garbage. The recipe is very simple and quick and even my picky american husband liked it. The flavor is much more delicate than you would expect, not too strong at all. For a good rice it would have been better to have at least 2 livers, but every chicken only comes with one, so not much we can do about it. I did eat the heart and the kidneys too ( those were a little too much for my husband though). I had had heart before in Brazil, where they are commonly grilled among other meets in the churrascarias ( Brazilian steakhouses). The heart is a muscle, so it really just tastes like a red meat, and except from the shape that is clearly that of a heart there is nothing about it that reminds of entrails. The kidneys instead are really chewy and hard. Maybe if you slice them very thin they are edible, but they have a very distinct flavor and texture. The livers instead go beautifully in the sauce, making it a rich and flavorful tomato sauce, with a meaty aftertaste.It is important to notice that while liver is a very good food from a nutritional standpoint, slightly high in cholesterol but particularly rich in iron, vitamin A and C, it is not recommended eating it from a non organic chicken. The reason is that the liver acts as a filter for the blood and that is where all the heavy metals, the antibiotics and other chemicals will accumulate the most. The same applies to any kind of liver.  I took the recipe from an Italian website and here is my English version.

Ingredients

• 1 Chicken liver
• 2-3 tablespoons of tomato sauce
• 1 medium onion
• 1 Bay leaf
• Olive oil
• Brown rice
• Parmesan Cheese

Instructions

1. Dice the onion and cut the chicken liver in small pieces
2. In a medium pan fry the onion in some olive oil until it is yellow and soft
3. Add the bay leaf and the liver to it and quickly brown it while stirring it
4. Add the tomato sauce ( careful not too add too much) and let simmer for about 15 minutes
5. In the meantime cook the rice as instructed on the package. If you can, use chicken broth instead of water
6. Once the rice is done, add it to the sauce and stir in the Parmesan cheese

Sagra della Zucchina: Focaccia with Zucchini and Fried Zucchini Fried Flowers

Fresh Zucchini Flowers

Last Saturday at the Woodstock Farmers' Market I could not resist buying a bag full of zucchini flowers (from Salute! farm and vineyard) and a nice big zucchini from a wonderful organic vendor of which unfortunately I didn't catch the name, but I will make sure to do that next week. I love zucchini, they are very versatile as I can make them with rice, pasta, quinoa or really with any kind of cereal, I can make zucchini frittata or just have them as a side dish, they are always good. Even more than zucchini I love zucchini flowers: first of all they are just beautiful with their bright orange color, they are one of those things for which you wait all year long, for they are available only for a short period of time, and since they spoil very fast you also have to cook them very quick. They are very popular in the roman cuisine, either stuffed with mozzarella and anchovy and fried or on pizza with mozzarella ( no tomato please!) they are always delicious. I think looking forward to have a food only on a specific time of the year is something beautiful that the industrial food culture is destroying. In Italy, even with supermarkets, we still appreciate the fact that there is a season in which some fruits are just not available, and in which some vegetables that are available all year long ( like tomatoes) just taste so much better. Moreover if I had fried zucchini flowers everyday I would get bored with them, having them once or twice a year makes them special, and it becomes a reason to celebrate. Another Italian food tradition that I miss here is that of the "sagra" that is exactly a celebration of a food that is in season or that is traditional from a certain town or area. For example in spring there are many "sagre" of the strawberry, or in the fall are very common the "sagre" of chestnuts. During these festivals many stalls sell products and dishes made starting from the ingredient that is being celebrated, and there is really no limit to the inventiveness of the Italians when it comes to food! Everything is of course accompanied by music, wine and more food. So, today I decided to have my own "Sagra della Zucchina" and I made a Focaccia with zucchini and onion and deep fried zucchini flowers. Both recipes are quite simple and very tasty!

Focaccia with Zucchini

Focaccai with zucchini before going in the oven

Ingredients

• 300 grams of flour
• 1 cup of lukewarm water
• 1 teaspoon of sugar
• 1 packet of active dry yeast
• 1 teaspoon of salt
• olive oil
• 1 small onion
• 1 medium-large zucchini

Instructions

Last slice of Focaccia with Zucchini

1. Mix the yeast the water and the sugar and let the yeast get activated for a few minutes
2. Pour the yeast mix in the flour and the salt and mix. The resulting dough has to be a little sticky and not too easy to work with
3. Let the dough rise for 1-2 hours in an oiled bowl ( turn the dough in the bowl once to coat evenly with oil)
4. In the meantime dice the onion and slice the zucchini and cook them in a spoon of olive oil until they are soft and tender
5. When the dough is ready, spread olive oil on a pizza pan and then gently smash the dough on it working it with your fingers to form the typical depressions of the focaccia. Brush lightly with olive oil and salt.
6. Let the focaccia rise covered for another 30 minutes
7. Spread evenly the zucchini-onion mix on the focaccia and put in a pre-heated oven at 450 degrees for about 20 minutes or until the dough looks ready
8. Take the focaccia out of the oven and brush it lightly with a mixture of olive oil and water.

Fried Zucchini Flowers

Fried Zucchini Flowers

Ingredients

• Zucchini flowers
• 3 tablespoons of flour
• 1 cup of water
• salt
• vegetable oil

Instructions

1. Take the pistil out of the flowers being careful not to brake them (some people take the stem out too but I prefer leaving them since they are very handy when it comes to dip the flowers in the batter and even to eat them)
2. In a large bowl mix water, flour and salt. The resulting mixture should have no lumps and it should be liquid enough without being too thick or too runny
3. Put the mix in the fridge for at least 20-30 minutes
4. In a large fryer heat the vegetable oil ( it has to be enough to deep fry the flowers). A trick to know if the oil is warm enough is throwing a little piece of bread in it: when the oil starts bubbling around the bread then the oil is ready.
5. Grab a flower by the stem, dip it in the batter then shake the excessive batter and put the flower in the frying pan. Repeat until the fryer is full.
6. Using a pair of tongs gently turn the flowers once while cooking
7. When the flowers feel "crunchy" remove them from the pan using the tongs and shaking the excess oil out. Place the flowers on a paper towel to dry the excess fat. 
8. Repeat the last three steps until the flowers are all fried.

Pasta Primavera : with Tomato Medley and Fresh Onions

Saturday at the Woodstock Farmers' market I bought this lovely box of mixed tomatoes from an organic vendor. The sign said there were up to 10 different kind of tomatoes, I am pretty sure I recognized 5 different kinds, I have no idea of their names but I have to say the orange ones tasted the best as they were very juicy and sweet. The same vendor also had a very perfumed basil and we had fresh onions from our weekly CSA box, so I decided to make "Pasta Primavera" , a recipe that to me tastes a lot like home. Very simple yet so flavorful if the ingredients are just right.

Pasta Primavera

Ingredients ( for 2 people)

• 1 small box of Fresh, local, naturally ripened cherry tomatoes
• 1 bunch of fresh onions
• 5-6 leaves of fresh basil
• 200 gr. of linguine
• Olive oil
• Parmesan Cheese

Instructions

1. Cut the onions discarding the green part
2. Cut the tomatoes in half or in quarters depending on the size of the tomatoes
3. Place everything in a medium pan with olive oil and cook on medium fire until the tomatoes are soft but not completely melted. Add salt to taste.Turn off and add the basil finely cut.
4. In a pot of boiling salt water, cook the linguine until "al dente"
5. Drain the linguine and add them to the pan, turn on the fire and keep stirring the linguine in the sauce while adding some Parmesan cheese. The key is to let the gluten of the pasta and the cheese "tie together" the sauce.
6. Serve with another spoon of freshly grated Parmesan cheese.

An Italian Comfort Food: Stracciatella in Brodo

This is a very traditional Italian dish and it is ideal for a cold winter night, when you feel a little under the weather and need something to comfort you and make you feel taken care of, even if you made it yourself. The ideal would be to have a homemade chicken broth, but a good organic low-sodium broth will also work. In Italy this dish is traditionally recommended to nursing mothers as a way of increasing their milk supply, but also to infants for its easy ingestion. Although it is good also with American Parmesan cheese, I definitely prefer it with the Italian one. Whatever cheese you choose, at least take the time to freshly grate it for this recipe as it will taste a whole lot better.

INGREDIENTS

4 cups of organic low sodium chicken broth
4 eggs
4 tablespoons of freshly grated Italian Parmesan cheese
2 tablespoons of bread crumbs
a pinch of ground nutmeg
1 lemon ( for peeling)
salt

PREPARATION

In a large pot bring the broth to a simmer on medium heat.
In the meantime, in a bowl mix the other ingredients.
When the broth is hot enough throw the mixture in the broth whisking immeditaely to create little "flakes" of dough.
Cook for about 5 minutes and serve.