Our Traditional Ravioli Recipe

It has almost been a full year since I started writing my food blog and I wanted to spend year number two focusing on traditional recipes that have been in my family for years.

As most of you already know, I get my passion for cooking mainly from my mother and grandmother and it is because of them that I strive for greatness in the kitchen day after day, year after year. It is instilled in me to my very core that family starts at the dinner table and I get great pleasure watching my loved ones devouring my dishes.  I come from a very large family and, although we are all so different, so stuck each in our own ways, we all have respect for one another and our family values are all the same. Each of us attaches different memories to each family dish served. It still amazes me that food and family are so closely connected.

It is so easy to justify not making time for family dinner. I have to work late, I have homework, I want to spend time with....I think it is important to get back to family basics and instill in future generations how important family dinner really is. Turn off your smart phones and enjoy a meal with your loved ones as often as possible. "Shoulda, coulda, woulda," is a horrible feeling to have and we all need to be mindful of that each and every day.

It brings me great pleasure every time I make my Nonna's ravioli, because I think back to the times I helped her mix the flour on the large wooden board that my father made for her in the 60's to cover her kitchen table.   Time and time and time again, this recipe helps me keep my sweet Nonna in mind.

I am home spending time with my family and I have made 300 ravioli with my mother for our family Christmas party on Dec 18th. We have this party the Sunday before Christmas every year so we can see our extended family before we break up into our smaller family units (Our smaller family unit is still 14 people).  This feast is unbelievable and all parties involved bring a family favourite dish to create the biggest Italian potluck I have ever seen.

I wanted to document my Nonna's ravioli recipe for all of you to enjoy with me. I look forward to another year's journey, one family recipe at a time.  I can't wait for my 90 year old Nonna to try my recreation of such a prominent family dish.

Buon Appetito!


For the pasta:
If you want to make your own pasta, here are some great links. http://johndlee.hubpages.com/hub/How-to-Make-Homemade-Ravioli,http://www.foodnetwork.com/recipes/tyler-florence/pasta-dough-for-ravioli-recipe/index.html.

Nonna's Ravioli Filling
Makes 136 large Ravioli

• 1 kg Ricotta cheese
• 1 cup Parmigiano cheese grated
• 1/4 cup Romana cheese grated
• 2 cups Friulano cheese grated
• 2 cups Mozzarella cheese grated
• 2 eggs 
• 4 tbsp sugar
• 1 tsp grated nutmeg
• 1 tbsp white pepper 

In a large bowl mix together all ingredients until well blended and set aside.
Make or purchase pasta sheets.
I recommend assembling the Ravioli on a wood board that is lightly floured. This will prevent the pasta from sticking.
Roll mixture in the palm of your hand into a ball slightly smaller than a golf ball and space evenly along pasta sheets. I made 4 per rectangular sheet. Brush all edges and corners with water, as well as in between each ravioli. This will help seal them properly.

Gently fold over dough pressing outer edges and in between each ravioli before cutting.
Using a knife or a decorative cutter, slice in between each ravioli to make 4 per sheet. Press around all sides of each ravioli and make sure each one has a good seal.
Make sure to transfer the ravioli onto a cloth lined sheet pan as you go. As you fill each pan, freeze them flat before transferring them into a large freezer bag. This will ensure they do not get stuck together.
I make big batches at once so I can freeze them for future meals. If you buy the pasta sheets from the store, you will need about 17 sheets for the filling recipe above.

If you want to buy pasta sheets already prepared, I find Italian pasta shops to be just as good as home made. Here is a link to a Toronto based store as an example. http://pastavita.sites.toronto.com/index.html

Boil ravioli in salted boiling water until tender. (5-6 minutes if frozen, 2-3 minutes if fresh)
Toss gently in your favourite sauce and top with fresh parmigiano cheese. In my family we enjoy ravioli in my mom's homemade tomato basil sauce.(she makes over 200 jars each summer) Although there are many ways to make ravioli, this is the way that brings me closer to my childhood  and allows me to carry on our family's delicious dishes.

Thanksgiving

Rack of Lamb

Thanksgiving has been a holiday that I have hosted in our home for the past 4 years. I love creating the perfect meal for my loved ones and since I have been living in Halifax, my parents have visited four times a year and Thanksgiving is always one of their visit dates. It definitely makes the move away from home easier and I am so lucky to have them always eager to stay and cook memorable meals with my husband and I. I love entertaining and I especially love hosting a great party. Whether it is for four or forty, I get excited about all aspects of the meal I am preparing and ponder over all the details in advance to make sure I have covered all bases and not missed anything that would change the outcome of the perfect meal. Tonight's Thanksgiving dinner came together just as I had imagined, with everything turning out even better than I had hoped for.

Green Bean Casserole

Turkey Dinner with Potatoes
with homemade Cranberry sauce

Oven Roasted Asparagus

                         

Dark Chocolate Pumpkin Spice Torte
with Spiced Whipped Cream and Pumpkin Butter.

I am so thankful to have a wonderful home, delicious food on my table and a wonderful family to enjoy it with. No matter where we move next, or how far it is away from Toronto, it brings me happiness to know that my family will always be a part of our lives and get excited about coming to visit.

My Catering Adventure at Bishop's Cellar

Tonight I was asked to provide the appetizer spread for a wine tasting at Bishop's Cellar in Halifax.  The wines were all from Nova Scotia, so I decided to make a fall inspired menu with as many ingredients as possible produced right here in Nova Scotia.  Since appetizers are one of my favourite things to serve, I decided to pull out a few choice recipes that I have not made in a while.


First, I made my Sweet and Savoury Tartlets, with caramelized pear, Dragon's Breath blue cheese and topped with pancetta and sage from my garden.



My second plate was a Sweet Potato and Goat Cheese Crostini, topped with pistachios and drizzled with Nova Scotia maple syrup.









My third delectable bite was a variation on my Philly and Fig Parcels, but this time I made bite-sized spring rolls with figs, cream cheese, walnuts and copious amounts of local wildflower honey.  I overheard one of the patrons telling a few others that the spring rolls "tasted like Christmas."


Another hit was the aged cheddar and chive crackers, which I made from scratch this morning.  In addition, I served an appetizer board with a few cheeses, fresh fruit and the winning combination of gjetost, imported from Norway by Fox Hill Cheese House, with local Honeycrisp apples.





All of the staff at Bishop's Cellar are always very hospitable and are very knowledgeable, and tonight was no different.  Through the few hours I was in the store tonight, I learned a great deal from them about Nova Scotia wines and how to use them to complement fresh fall flavours.



If you are in the Halifax area and are looking for a recommendation for a great bottle of wine to pair with your next meal, head on down to Bishop's Cellar or check out their website for a chance to attend an upcoming tasting. I had a blast tonight and I hope everyone who tasted my creations did as well.  I look forward to a great Thanksgiving weekend with my family and I hope all of you have a happy holiday weekend as well.  Buon Appetito!

Here is a video of me getting some tips from Alanna, the in-store sommelier and retail manager prior to my own wine party!!! This video is also posted on The Real Women of Philadelphia website where I am the Appetizer Host.  

http://www.realwomenofphiladelphia.ca/post/pairing-wines

Veal Parmigiana with Penne Pasta

Growing up in an Italian household taught me to appreciate how people eat in Italy and carry on traditions that we have always enjoyed in our family. Although I learned the proper way to dine, Italian style, I sometimes break the rules.

Before every one of my birthdays, my mother would often ask me what I wanted for my special meal and I would always respond with the same answer "Veal Parmigiana with Pasta."  As some of you may know, Italians do not eat pasta and meat on the same plate.  Traditionally, Italians will have pasta first (Primi), and Meat to follow (Secondi).  Despite the traditional "rules," my mother would always make my request the way I wanted it and now I still make it that way in my home.  Sometimes breaking the rules is worth it.

Penne Pasta 


200 grams penne- cooked
2 tbsp butter
1 cup mushrooms
1/2 cup basil pesto ( I made mine)
1/4 cup homogenized milk
salt and pepper to taste

1. Melt butter in a pan and saute mushrooms for 2-3 minutes.
2. Add cooked penne, pesto, milk and salt and pepper.
3. Cook for 2-3 minutes on low heat until sauce thickens.


Veal Parmigiana

2 Slices of veal pounded thin
1 cup of seasoned breadcrumbs
1 egg
4 slices of fresh mozzarella
1/4 cup parmigiano cheese
1/2 cup of tomato sauce
salt and pepper to taste
1/2 cup vegetable oil

1. In a bowl beat egg and season with salt and pepper.
2. Place breadcrumbs in a plate.
3. Dip veal in egg and then in breadcrumbs.
4. Fry veal in hot oil and pat dry with paper towels.
5. place veal on a sheet pan and top with tomato sauce, parmigiano, and mozzarella.
6. Bake at 400 degrees for 10 minutes or until cheese is melted.

Buon Appetito!

Lobster Linguine in a Sweet Vermouth Cream

We are heading into fall and I wanted to have a special farewell dinner for the summer season.  I thought one more lobster meal would be a great send off to summer and inspiring enough to get my fall cooking hat on.  Lobster slowly simmered in butter, sweet vermouth and cream then tossed with fresh tarragon leaves is a heavenly pasta dish that my hubby referred to as "spectacular."

He slowly twirled the linguine onto his fork, took his first bite, moaned, and blurted  that amazing word - spectacular.   I know that he loves my cooking but I still pause until he takes the first bite.  His reaction let me know that I need to add this recipe to the spring and summer rotation.  I love bringing pleasure to loved ones through food and I am certain that I will never grow tired of my passion for food and its connection to my family.

Roasted Beet and Orzo Pasta

Beets are one of my favorite ingredients to use, especially since I can buy them fresh from our local farmers market (http://halifaxfarmersmarket.com/).  They are so versatile that we are able to enjoy them raw in salads,   in pickling, in soups and in pasta, which is my favourite way to use beets. Having them slow roasted in course sea salt and olive oil and tossed in pasta with parmigiano cheese is simply divine. Whether you grow your own beets or purchase them from a local market this pasta is an easy, flavourful dish that will not disappoint.  The magnificent color, texture and bursting beet flavor will impress all of your family and friends.

Ingredients
Serves 4
10 small beets  - peeled
2 tbsp olive oil
1 tsp course sea salt
2tbsp unsalted butter
1 cup orzo pasta
3 cups low sodium chicken stock
1/2 cup dry white wine
1/2 cup parmigiano cheese
salt and pepper to taste






Directions

1. Wash and peel beets.
2. Place on a sheet pan and toss with oil and salt.
3. Bake for 25-30 minutes on 350 degrees.  (Until soft but still hold their shape)
4. Slice each beet in quarters
5. Heat a deep saute pan on medium heat and melt butter.
6. Add orzo pasta and cook for 2 minutes.
7. Add wine and cook for 2 minutes.
8. Add stock 1 cup at a time until each cup is absorbed.
9. Once you add the last cup of stock be prepared to add the beets and cheese once the stock is almost absorbed. 
10. Stir in ingredients until well combined making sure you remove the pan from the heat. 
11. Plate and serve.

Buon Appetito!

Nine bean soup with avocado, fresh lime and cilantro

This nine bean soup is something I have been making for years and it varies from time to time based on the time of year and the ingredients I have on hand.  I have made this soup many times with an Italian finish  (parmigiano and toasted crostini) and have also enjoyed it.  Today, I decided to make it with a Mexican finish because of my recent trip to Cozumel.  Cilantro, lime and avocado are very prominent in Mexican cuisine, and I love the combination of flavours and the freshness that these simple ingredients offer in my bean soup.

The dry bean mixture that I am using includes green peas, green lentils,red split lentils,pinto beans, small white beans, small red beans,kidney beans, black beans and red eyed beans.  I always soak the dry beans over night in cold water to ensure that they are ready to cook the following day.  If you are looking for healthy soup that also tastes amazing, this is the soup for you.  It is possible to make healthy choices without sacrificing delicious taste.

 

Ingredients

1 tbsp extra virgin olive oil
2 leeks - diced
1 red onion - diced
4 celery stalks - diced
3 cloves garlic - minced
1/2 cup white wine
2 cans of diced tomatoes
4 cups of low sodium chicken stock
1 cup of water
2 cups of bean mixture

Placed all spices in cheese cloth and tie
2 bay leaves
1 tbsp black peppercorns
1tsp corse salt
1 tsp hot pepper flakes

Heat oil in a large stock pot and saute all the vegetables for 5 minutes on high heat.
Add garlic and saute for an additional 2 minutes.
Delglaze with white wine.
Add tomato.
Add beans.
Add chicken stock.
Add water.
Add spice mixture.
Turn temperature down to medium and cook for 2 hours.
Remove spice bag.

Garnish with chopped avocado, fresh lime juice and fresh chopped cilantro.

Buon Appetito!

Grilled Vegetable Sandwich

My favourite way to enjoy grilled vegetables is to pile them high on a toasted piece of rosemary focaccia.  I have been making this open face sandwich for years, and it has always been a favourite with my friends and family.  Even if you are not a vegetarian you can appreciate the layers of flavour, colour and wonderful texture that this sandwich has to offer.  I made a rocket pesto mayonnaise to spread across the toasted bread and I topped the sandwich with goats cheese, balsamic drizzle and fresh chopped parsley.

This sandwich is so easy to make and can be prepared in advance.  Slice your favourite vegetables and lightly toss them in a bowl with some extra virgin olive oil, salt and pepper.  Grill the vegetables until desired doneness and set aside until they are at room temperature.  While your bread is toasting and your vegetables are cooling, it is the perfect time to make a wonderful pesto mayonnaise to bring this sandwich together. 

Rocket Pesto Mayonnaise

1/2 cup toasted pecans
4 cloves of garlic
2 cups of rocket/arugula greens
1/4 cup parmigiano cheese
1/4 cup of extra virgin olive oil
1/4 cup mayonnaise
salt and pepper
juice of 1 lemon

Mix all ingredients in food processor until smooth and spread desired amount over your toasted bread.  Layer your vegetables and garnish with the goat cheese, drizzle and fresh chopped parsley.

Buon Appetito!

Homemade Gnocchi in Tomato Basil Sauce

Gnocchi means "lumps" in Italian and by looking at the above picture I think that the description is quite accurate. This delicious dish is made with potato, eggs, flour, salt, pepper and parmigiano cheese and can be topped with your favourite sauce.  Today I decided to keep it simple, and paired it with a sweet tomato basil sauce.  I dedicate this classic dish to my Mother because I know it is her favourite.

Ingredients
Serves 6

4 large potatoes
4 cups of flour
4 eggs
1/2 cup parmigiano
salt and white pepper

Peel and slice potatoes and boil until soft.
Drain potatoes and squeeze through a ricer into a large bowl.
Add all other ingredients and mix with your hands until formed into a dough ball.
Flour a cutting board and place dough onto it.
Cut dough into 6 equal size lumps.

Using both hands, move the dough in a  back-and-forth motion, exerting light downward pressure and roll the dough into a rope.  The rope should be 1/2 inch thick. Flouring the dough if necessary as you roll to keep it from sticking.

Cut each rope into 1 inch long lumps.

Place gnocchi onto a floured sheet pan and in the fridge until needed.

When ready, add gnocchi into a pot of salted water and cook until done.

Toss in your favouite sauce.

 Note:  Gnocchi is ready when the lumps float to the top of the pot.

Buon Appetito!

Prosciutto Wrapped Chicken Stuffed with Sage Leaves and Provolone

If you are tired of ordinary chicken dishes, this is a great recipe for you.  It takes 5 minutes to prepare and 35 minutes to bake.  I am not sure how something so easy can taste so amazing, but it does.  My husband was making moaning sounds whilst eating this dish, so I know I must make it again. 

Just when I thought this dish couldn't get any better, I decided to make a sherry cream sauce to drizzle over the sliced chicken after I placed it on the platter.  I definitely recommend taking the extra step to bring this dish to a whole other level.




Ingredients

4 large boneless chicken breasts
12 fesh sage leaves
1 tbsp extra virgin olive oil
8 slices of sliced prosciutto
4 slices of provolone cheese
salt and pepper

Slice the chicken breasts in half.
Stuff each breast with 3 sage leaves and 1 slice of cheese.
Wrap 2 slices of prosciutto around each chicken breast.
Bake in a 400 degree oven for 35 minutes.
Let rest for 5 minutes.
Slice chicken and place on a platter.

Sherry Cream Sauce

1 tbsp butter
2 minced shallots
1/2 cup sherry
1/4 cup chicken stock
1/4 cup heavy cream
1 tsp paprika
salt and pepper to taste

Melt butter.
Saute shallots for 2-3 minutes.
Deglaze pan with sherry.
Add chicken stock and cook for 5 minutes.
Add cream, paprika, salt and pepper.
Cook until sauce is thick.


Buon Appetito!

Grilled Club Panini

After having such an amazing lunch using my new grill, I wanted to use the griddle side for making an Italian version of an old favourite, the club sandwich.  I cooked the pancetta on the griddle and set it aside while I made my paprika aioli and guacamole.  I like to organize all my ingredients first so I don't burn the bread when I am grilling the sandwiches.  I used old cheddar, rotisserie chicken and romaine lettuce for the heart of the sandwich and a 7 grain rustic sliced bread to hold this gorgeous club together.

This club sandwich with my Italian influence was so good I wanted to share the aioli and guacamole recipe for your sandwich making pleasure.  If you have a craving for an old classic with a new twist, this sandwich with satisfy all your eating needs.


Paprika Aioli

1/2 cup mayonaisse
juice and zest of 1 lemon
1 tbsp smoked paprika - I toasted it first in a pan to bring out the intense flavour
splash of extra virgin olive oil
3 cloves of minced garlic
salt and pepper to taste

Guacamole

1 avocado - mash with a fork
juice of 1/2 lemon
1 small tomato- diced
chopped parsley
splash of hot sauce
salt and pepper to taste

I stacked all the ingredients on the bread and grilled it on the pancetta greased griddle until crispy. 

Buon Appetito!

Grilled Garlic Shrimp Skewers

I recently purchased an indoor grill/griddle that sits over the elements on my stove top or on my barbecue, and I wanted to test it out.  I wanted to test out the grill side first, making my garlic shrimp skewers that I  had marinating in the fridge all morning.  I really enjoy making grilled shrimp skewers because they are so versatile, full of flavour and my favourite shellfish to eat.   

Until now I have never been a fan of indoor grilling at home but this indoor grill/griddle is the best I have come across and I can't wait to make my pancetta and chicken panini on the griddle side for dinner. If any of you are interested in this product I purchased it at my local Costco for the low price of $22.99.  It is amazing to me that something so affordable and easy to use can work so well. I love great finds and thought that I would share my good fortune. 

Note: Although it may sound like it, this is not a paid advertisement, I just really liked the grill!

Buon Appetito!

I can't believe they are not fried chicken wings

Chicken wings are a favourite in my house, and I have found a great way to make them for my hubby without all that frying.  I am so excited to share recipe with everyone, so you can experience these succulent flavourful gems at your next party, gathering or any night of the week.

Ingredients for the dry rub

In a coffee grinder or mortar and pestle grind or mix the following spices:
2 tbsp rosemary
2 tbsp montreal steak spice
2 tbsp garlic powder
2tbsp onion powder
1tsp mustard powder
1 tsp cayenne pepper
1 tsp black pepper
1/4 tsp cumin powder
1/4 tsp paprika

I usually triple this recipe and store the dry rub in my pantry.

• Preheat oven to 425 degress.
• Line a baking sheet with parchment paper and set aside.
• Make sure to pat the chicken wings dry with paper towels
• In a bowl toss the chicken wings in the dry rub mixture, covering all sides.  
• Place chicken wings on baking sheet with the top side down.
• Bake in a 425 degree oven uncovered for 1 hour. After they are cooking for 1/2 hour turn wings over.

Buon Appetito!

Oscar Night Dinner

Oscar night is here and in true Hollywood style I decided to remake some classics with my own twist, for us to eat while watching our favourite awards show of the year.  We began with my own adaptation of my mother's classic penne with cauliflower.  Another classic, Caesar salad, got my treatment, dressed in a muddled anchovy, caper and garlic vinaigrette.  For the final act, I made individual apple and strawberry crumbles, with chambord liqueur and a fabulous brown sugar and oatmeal crust.  I hope these dishes will inspire you to put your own spin on classics, remaking them with your own flair and style.

Buon Appetito!

Orzo and Sausage Stuffed Peppers with Carmalized Fennel

Sunday is my favourite day of the week and has been since I was a child. My parents taught me that dinner is not just about the food, but it is about the togetherness with family and friends.  We would cook together, eat together and talk about the past week and catch up together.  I have made an effort to live the same way, even though I have moved away from home.   My hubby and I plan to pass our family values and rituals down to our own children one day. 

Peppers stuffed with carmalized fennel, sausage, onions, mushrooms and orzo is a great recipe to make with family for Sunday dinner.  Once the peppers are in the oven and the dishes are done you can kick back with your loved ones and enjoy their company at least until the dinner is ready.  I hope that you enjoy chopping, chatting and eating with your family as much as we do.

Ingredients

4 large red peppers

1 cup of orzo

1/2 cup red wine

2 cloves minced garlic

4 sausages - casings removed (I used hot pepper and fennel sausage)

1 red onion - chopped

1 fennel bulb - chopped

1 cup of mushrooms - chopped

1 small can of chopped tomato's

1 tbsp basil pesto

1 cup parmigiano cheese

1 tbsp extra virgin olive oil

salt and pepper as needed

Bread Crumb Mixture

1/2 cup plain bread crumbs

1tbsp parsley

salt and pepper

1 tbsp olive oil

Mix all ingredients until well incorporated and set aside. 

Directions

In a hot skillet, cook sausage, breaking it into small pieces as it cooks.  When sausage is cooked, remove from skillet and set aside.  Using the same pan, heat olive oil over medium - high heat and add fennel and onion.  Cook until carmelized.  Add mushrooms and minced garlic and cook for another minute.  Add red wine and cook for one minute.  Add chopped tomatoes and cook for 5 - 6 minutes.  Return sausage to pan and incorporate into sauce.  Remove sauce from heat and let cool. 

Cook orzo to package directions but remove from heat approximately 4 - 5 minutes earlier than directed.  The orzo will finish cooking in the peppers once they go in the oven. 

In a large bowl, combine sausage sauce, partially cooked orzo, parmigiano cheese, pesto, salt and pepper.  Stir until all ingredients are well incorporated.  Scoop mixture into 4 large, hollowed peppers and pile high.  Place stuffed peppers on a pan and topped with bread crumb mixture.  Bake covered for 30 minutes in a 350 degree oven.  Remove cover and bake for 10 more minutes to brown the bread crumb mixture.  If you wish to serve with the top of the pepper, as pictured, just bake the tops on the same pan, as well.  Let rest 10 - 12 minutes prior to serving.

Buon Appetito!

Brodo di pollo, zuppa con crostini all'aglio arrostito

The freezing rain today has inspired me to make a soup that will warm me up and make me forget all about the bad weather.  I wanted something simple and full of flavour, and I wanted it as fast as possible.  I quickly defrosted some chicken broth from the freezer and while I waited patiently for that to happen I made some roasted garlic crostini.   When the broth was hot I added some soup noodles, chopped parsley, white wine  and garnished my dish with some freshly grated  parmigiano cheese. 

I am ready to Ciao Down this wonderful soup and continue to think about future meals that will bring joy to all my family and friends.

Buon Appetito!

Sweet Potato, Pancetta, and Carmalized Onion Linguine in a Brown Butter Sage Sauce

Lunch is fast approaching and I am craving a sweet and savoury dish that will keep my palate completely satisfied.  I needed something with layers of texture, intense flavour and vibrant colours to brighten my day.  I decided to make a wicked lunch pasta using sweet potato, onions and pancetta in a brown butter sage sauce.   I think this lunch will definitely make the rest of my afternoon a happy one. 

Serves 4- lunch size
Ingredients

350 grams of linguine
4 slices of  pancetta-chopped
1 large sweet potato- chopped into 1/2 inch pieces
1 lrg onion- chopped into 1/2 moon slices
1 stick of unsalted butter
10 sage leaves
1 tbsp of extra virgin olive oil
salt and pepper to taste
Parmesan cheese and toasted pine nuts - for garnish
Saute the pancetta until slightly crispy and remove from pan.  Add the olive oil and when hot add the sweet potato and cook on medium high heat.  After 5-6 minutes add the onions and season with salt and pepper.  Cook until all the ingredients are caramelized. When done remove from pan and add to reserved pancetta.  Add butter and sage leaves to the pan and cook on high heat until butter has a beautiful brown colour and the sage leaves are slightly crispy.  Add cooked linguine and all reserved ingredients and toss together and platter into lunch dishes. 

This pasta was so yummy and full of texture and flavour.  I can't wait to make it again.

Buon Appetito!

Zuppa di Pesce

My darling hubby had his braces put on last week, bringing back vivid memories of my childhood days with braces, a  headgear, and glasses.  The hard time he has had adjusting to the change in his eating habits reminded me of some foods I used to have to eat.  I wanted to make this adjustment period fun and still satisfy his appetite and palate, so I decided to make my favourite soup to do just that.  If anyone reading has a loved one that is having a hard time eating due to mouth drama, I think this recipe will help you through and keep your mouth wanting more.  If you have no mouth drama in your life this recipe is an amazing addition to your soup repertoire.

Zuppa di Pesce

Soup Base
5 slices of smoked extra thick cut bacon - chopped
3 leeks (white bottom part) -  chopped
1 large russet potato - chopped
2 carrots -  chopped
2 celery stalks - chopped
Make sure to chop the above ingredients the same size so they cook evenly.  I cut mine in 1/2 inch pieces.
2 cloves garlic - minced
1/2 cup white wine
1 can diced tomato
2 cups of clam juice
4 cups of chicken stock
salt and pepper to taste

Heat large stock pot over medium to high heat.  Saute bacon until cooked but not completely crispy.  Add all vegetables except garlic and saute for 5 minutes until carmelized.  Add garlic and cook for one minute.  Deglaze pan with white wine.  Add diced tomato and cook for 5 more minutes.  Add clam juice, chicken stock, salt and pepper.  Turn heat to medium and cook until potatoes are tender, approximately 15 minutes.  Once potatoes are tender, remove half of the soup base, puree in a blender or food processor.  Add pureed mixture back to the soup base.  This will create a thick texture to the soup, while leaving chunks of goodness.  This base can be made the day before to let all the flavours marry for maximum pleasure.

Seafood

1 can of baby clams
2 lbs of fresh clams
1 lb of mussels
10 shrimp
10 medium scallop
1 large piece of halibut - chopped in 2 inch pieces
juice of 1 lemon
2 tbsp of garlic butter
Salt and pepper as needed

Heat non-stick pan over high heat and add garlic butter.  When hot, add all seafood, give it a good toss to coat with garlic butter and add lemon juice, salt and pepper.  Turn heat down to medium and cover pan until shells open.  Add seafood to hot soup base.  I like to cook seafood separately because I find it adds more flavour and complexity to the dish.  I find if the seafood is cooked in the broth, it just tastes like boiled fish.

Garnish
12 pancetta crisps   - I baled the pancetta on parchment paper for 8-10 minutes until crispy.
1/2 cup of fresh parsley - chopped

Serve healthy portion of soup in your favourite bowl and garnish with pancetta crisps and fresh parsley

Buon Appetito!

Angela's Mushroom Risotto and Steak Pizzaiola

My hubby has been away for the past month so I decided to make two of his favorite dishes to welcome him home.  These two dishes are significant to us because they were the first meals I made for him when we started dating. 

Most of the time I do not make these meals together but I figured that he would appreciate two of his favourite dishes and my awesome company for his welcome home celebration.

This risotto is so decadent that we should be eating it while on the treadmill.  It is really hard to practice portion control with this particular dish, so we don't!

This risotto is so wonderful that I have decided to share it with you.  I hope that this recipe inspires you to Ciao Down with your family and friends.








Mushroom Risotto
serves 6

1 1/2 cups aborio rice
1 cup dried mushrooms - soaked in hot water
3/4 cups mushroom liquid
2 cups fresh mushrooms (your choice)
1 large onion - diced
2 cloves garlic - minced
8 tbsp butter
1 tsp truffle salt
1 tsp black pepper
1 tbsp white truffle oil
1/2 cup white wine
1 tbsp extra virgin olive oil
1 tsp saffron threads - ground
3 cups chicken stock
1/2 cup of fontina cheese - grated
1/2 cup parmigiano cheese
taste and add extra salt and pepper if needed.
garnish with fresh basil

Step 1- mushrooms

Heat pan and olive oil and add dried (not the liquid) and fresh mushrooms to the pan, and cook on high heat for 2-3 minutes.  Add garlic and saute for another 2-3 minutes.  Season with salt and pepper and set pan aside.

Step 2 - liquids

Heat chicken stock and add saffron and strained mushroom liquid.
Once this mixture comes to a boil keep on low heat.

Step 3 - risotto

Heat a large heavy sauce pan and add 4 tbsp of the butter.  When hot add the onion and cook on med high heat for 5-6 minutes.
Add the rice to the pan and cook for 2 minutes.
Add the white wine and cook for 3 minutes. Turn to medium heat.
Add 1/2 cup of liquid mixture at a time.  Once evaporated, add another 1/2 cup of the liquid.
This process takes about 20 min until all the liquid is incorporated.
Make you are stirring the rice after every liquid addition.  It is important to move the rice around but not over stir your rice. 
Once all the liquid is incorporated turn off the heat and add remaining butter, mushrooms and cheeses.  Taste and season with salt and pepper if needed.

Step 4- platter

Place the risotto on your favourite platter and garnish with white truffle oil and fresh basil.

Buon Appetito!

Hamburger di agnello

Hamburger di agnello is a great twist for your next burger night! In our house we like to try different things to keep week night dinners interesting.  We often take a regular meal, like burger night, and make it fun using new ingredients.  This burger night was a nice change to turkey, chicken and beef burgers and I can't wait to make it again!

This is what I put in the burger mixture:

1 package of New Zealand lean ground lamb

1 tsp dijon mustard

1/2 grated onion

2 cloves of minced garlic

1 tsp black pepper

1 tsp sea salt

1 tsp cayenne pepper

I made 4oz patties and fried them in butter to create a wonderful crispy exterior. About 3 minutes per side on medium high heat.


They smelled amazing!


Crispy and yummy!



 

I decided to make a sauce for the burgers that would complement the lamb without overpowering its flavour.

This is what I used:

1 cup of greek yogurt

10 fresh mint leaves

1/2 peeled cucumber

4 cloves of garlic

salt and pepper

splash of extra virgin olive oil

1/2 cup of greek feta

I pureed the above ingredients in my food processor.

 I placed the buns faced down in the pan after removing the burgers and made the bread crispy and delicious. After the bread was crispy I built the burgers using fresh tomatoes, greens and my burger dressing.

I hope the next time you have a burger night that you give these wonderful burgers a try!

Buon Appetito!

Garlic Roasted Chicken

A few days ago I made a jar of roasted garlic and was determined to find a good use for it.
I felt like having comfort food for dinner, so I decided to make oven roasted chicken using the roasted garlic.

I washed out the chicken and dried it off using paper towel.  I trimmed the fat and tied the chicken to ensure it held its shape in the oven.  I now needed to decide what spices would go well with the roasted garlic.

This is what I ended up using:

• 1 tsp garlic powder
• 1 tsp onion powder
• 1tsp paprika
• 1tsp mustard powder
• 1tsp rosemary
• 1tsp sea salt
• 1 tsp black pepper

I rubbed the chicken with some garlic olive oil (under the skin as well).
I filled the cavity with 10 cloves of the roasted garlic and I also injected the chicken with the roasted garlic.
I rubbed the chicken with the spice blend (under the skin as well), and placed it on a bed of chopped onions and potatoes in the oven. (350 degrees)
When the chicken was almost done I added more veggies to the pan.

This chicken was full of flavour and I can't wait to make it again!

Buon Appetito!