This is a great way to add some flavor and moisture to your bird.
1.5 gallons chicken stock
1 cup brown sugar
1 cup salt
1 large onion
2 granny smith apples
1 tablespoon peppercorns
1 tsp rosemary
1 package (sorry, don't remember how big the package was) frozen cranberries
3-4 bay leaves
1 five gallon bucket
Combine the chicken stock, sugar and salt in a pot and cook to dissolve. Once everything is dissolved, cool the mixture to at least room temperature (I added a bunch of ice, don't worry about diluting it, your going to add more water anyway). Chop the onion and apples and set aside. Hopefully the turkey is defrosted at this point. Remove the neck and other turkey pieces and place the turkey in the 5 gallon bucket, breast side down. Pour in the chicken stock/sugar/salt brine and add all of the other ingredients. Make sure to add water so that the turkey is completely covered. Put in the fridge and let the brine do it's work. It's best to let the turkey sit in the brine for 24 hours, but 12-18 is sufficient. When you pull the turkey out, make sure and wash it down well before doing whatever it is you do to the turkey before cooking it. I rub it down with olive oil and raspberry chipotle sauce, and cook it breast down, covered with foil at 350 degrees until it reaches an internal temperature of at least 165. Sorry, that turned into turkey as well. Enjoy. Buon Appetito!
2.12.09
Stuffing
We had some really good dishes in our Thanksgiving feast this past week, with the stuffing being the best, according to my cultured tastes. It was pretty simple, but took a little bit of prep time. Here it is, in all it's glory.
6 cups bread cubes (we bought some good Italian bread and some cranberry bread, cut it up a couple of days before and let it sit out and stale up good and proper)
1 to 1.5 pounds of sausage
1 large leek
1 cup chopped celery
2 granny smith apples
2-3 cups vegetable/chicken stock
1 tsp poultry seasoning
salt
pepper
1/4 cup butter
Preheat the oven to 350 degrees. Brown the sausage in a pan, once the sausage is crumbled and browned, spoon out and set aside, leaving the sausage grease in the pan. Chop the leeks, apples and celery and add to the sausage grease, add the butter and saute for about 6-8 minutes, or until the leeks are transparent. Combine with the sausage and bread, add the seasoning, and the stock, making sure not to drench the stuffing and make it mushy. Mix well and put it in the oven for 25-30 minutes (I covered it with foil for the first 15 minutes), serve promptly after sfornandolo. Buon Appetito!
6 cups bread cubes (we bought some good Italian bread and some cranberry bread, cut it up a couple of days before and let it sit out and stale up good and proper)
1 to 1.5 pounds of sausage
1 large leek
1 cup chopped celery
2 granny smith apples
2-3 cups vegetable/chicken stock
1 tsp poultry seasoning
salt
pepper
1/4 cup butter
Preheat the oven to 350 degrees. Brown the sausage in a pan, once the sausage is crumbled and browned, spoon out and set aside, leaving the sausage grease in the pan. Chop the leeks, apples and celery and add to the sausage grease, add the butter and saute for about 6-8 minutes, or until the leeks are transparent. Combine with the sausage and bread, add the seasoning, and the stock, making sure not to drench the stuffing and make it mushy. Mix well and put it in the oven for 25-30 minutes (I covered it with foil for the first 15 minutes), serve promptly after sfornandolo. Buon Appetito!
24.10.09
Stuffed Mushrooms
Who doesn't like combining cheese and fungus. Like most things that I put together, it's kind of made up, but it tastes good. I usually just eyeball the proportions, test the mixture as you go along. That's part of the fun of cooking.
Mushrooms - I generally use one of three types of mushrooms, white button, crimini, or portobello. Wash well and pull out the stems. If you want, you can keep the stems for something else or process them and add them to the stuffing mixture.
Stuffing: combine equal parts of the following cheeses
Cream cheese (or mascarpone)
Asiago
Parmesan
Mozzarella
To spice it up, you can add in some chopped spinach, crab meat or ham.
Mix the cheese well and stuff it into the mushroom caps. I like to cover it well, because the more cheese, the better.
Set the oven to bake at 500 degrees and put in the mushrooms for about 10 minutes, or until the cheese starts to brown on top. For an additional party in your mouth, after you've taken the mushrooms out of the oven, top the mushrooms with marinated roasted red pepper slices and a little drizzle of balsamic vinegar. Buon Appetito!
Mushrooms - I generally use one of three types of mushrooms, white button, crimini, or portobello. Wash well and pull out the stems. If you want, you can keep the stems for something else or process them and add them to the stuffing mixture.
Stuffing: combine equal parts of the following cheeses
Cream cheese (or mascarpone)
Asiago
Parmesan
Mozzarella
To spice it up, you can add in some chopped spinach, crab meat or ham.
Mix the cheese well and stuff it into the mushroom caps. I like to cover it well, because the more cheese, the better.
Set the oven to bake at 500 degrees and put in the mushrooms for about 10 minutes, or until the cheese starts to brown on top. For an additional party in your mouth, after you've taken the mushrooms out of the oven, top the mushrooms with marinated roasted red pepper slices and a little drizzle of balsamic vinegar. Buon Appetito!
27.9.09
Sugo di Pomodoro
Before spending any time in Italy, I thought that Italian food consisted of some type of pasta and a tomato sauce. While this does happen quite frequently, there are just as many recipes without tomatoes as with. That being said, I love a simple tomato sauce. The basic version is quite simple, requiring only a few ingredients and a few minutes.
1 small onion
2-3 cloves of garlic (or about a tablespoon of minced garlic)
2-3 Tablespoons of olive oil
a pinch of red pepper flakes
1 14 oz can of tomatoes (either diced, crushed, pureed...however you want them)
a pinch of sugar
a couple pinches of basil (about 1 tablespoon)
chop up the onion fine and saute it with the garlic, red pepper flakes (if you want a sauce with more kick, add more red pepper flakes) and olive oil on medium heat until the garlic is lightly browned and the onion is transparent. Add the tomatoes, sugar and basil and stir, turning the heat to medium low and simmering until the excess liquid of the tomatoes cook off. Combine with pasta and enjoy. To really make it work, a good Parmesan or Pecorino is essential to topping off the finished product, but that is only my humble opinion.
There are many variations that can be done with this. I really enjoy mushrooms, zucchini, sausage and wine cooked in as well. Once you get a good base sauce down, you can experiment with lots of different options. High five Bain. Buon Appetito!
1 small onion
2-3 cloves of garlic (or about a tablespoon of minced garlic)
2-3 Tablespoons of olive oil
a pinch of red pepper flakes
1 14 oz can of tomatoes (either diced, crushed, pureed...however you want them)
a pinch of sugar
a couple pinches of basil (about 1 tablespoon)
chop up the onion fine and saute it with the garlic, red pepper flakes (if you want a sauce with more kick, add more red pepper flakes) and olive oil on medium heat until the garlic is lightly browned and the onion is transparent. Add the tomatoes, sugar and basil and stir, turning the heat to medium low and simmering until the excess liquid of the tomatoes cook off. Combine with pasta and enjoy. To really make it work, a good Parmesan or Pecorino is essential to topping off the finished product, but that is only my humble opinion.
There are many variations that can be done with this. I really enjoy mushrooms, zucchini, sausage and wine cooked in as well. Once you get a good base sauce down, you can experiment with lots of different options. High five Bain. Buon Appetito!
10.9.09
Caprese Salad
This is one of my favorites. Quick, easy, yummy.
sliced tomatoes (the quantity depends on how many are eating and if it's the main course or not. for a meal, I eat one tomato all by myself)
sliced fresh mozzarella (the best is mozzarella di bufala, but that is pricey and hard to find. most places nowadays have bocconcini, which are sufficient) one for each tomato slice
extra virgin olive oil
balsamic vinegar
basil (fresh is best, but if you don't have any, dried will do)
a dash of salt and pepper
Layer the tomatoes, cheese and mozzarella then drizzle with olive oil and balsamic vinegar and top off with salt and pepper. Every now and then I'll throw in some olives if we have any. They are a nice compliment to the tomatoes and mozzarella, plus I just really like olives. Buon Appetito!
sliced tomatoes (the quantity depends on how many are eating and if it's the main course or not. for a meal, I eat one tomato all by myself)
sliced fresh mozzarella (the best is mozzarella di bufala, but that is pricey and hard to find. most places nowadays have bocconcini, which are sufficient) one for each tomato slice
extra virgin olive oil
balsamic vinegar
basil (fresh is best, but if you don't have any, dried will do)
a dash of salt and pepper
Layer the tomatoes, cheese and mozzarella then drizzle with olive oil and balsamic vinegar and top off with salt and pepper. Every now and then I'll throw in some olives if we have any. They are a nice compliment to the tomatoes and mozzarella, plus I just really like olives. Buon Appetito!
24.5.09
Asparagus and Prosciutto
This is a tasty, easy dish that is perfect either as a side dish or as a main dish. Yummy.
1-2 tablespoons olive oil
salt
6-7 shoots of asparagus (enough to fill a 9x13 pan)
6-7 slices of prosciutto (I like 1 slice per asparagus shoot)
Parmesan cheese
Preheat the oven to 375 degrees F. Wash and wrap each shoot of asparagus in a thin slice of prosciutto. Place in the pan. Drizzle with olive oil and salt. Place in the oven for 10 minutes. Remove and let cool for a few minutes and then sprinkle with Parmesan cheese. Buon Appetito!
1-2 tablespoons olive oil
salt
6-7 shoots of asparagus (enough to fill a 9x13 pan)
6-7 slices of prosciutto (I like 1 slice per asparagus shoot)
Parmesan cheese
Preheat the oven to 375 degrees F. Wash and wrap each shoot of asparagus in a thin slice of prosciutto. Place in the pan. Drizzle with olive oil and salt. Place in the oven for 10 minutes. Remove and let cool for a few minutes and then sprinkle with Parmesan cheese. Buon Appetito!
13.5.09
Orecchiette with sausage and rappi
This dish came about kind of as a mixture of several different dishes. I love the combination of the sausage, rappi, cheese and pasta. It's great. I've never tried making less than one pound of pasta for this dish, so if that is too much for you to stomach, this makes great leftovers.
1 lb. Orecchiette (any tubular pasta would work just fine)
10-12 oz sausage (I like hot Gianelli sausage for this, but you can experiment and find what works for you)
1 lb. rappi (broccoli rabe)
1 tablespoon garlic
1 tablespoon olive oil
Parmesan cheese (I prefer parmigiano reggiano)
salt
pepper
red pepper flakes
In a large skillet, over medium heat, add the olive oil, garlic, a dash of red pepper flakes and the sausage and cook until the sausage is browned and broken up into little pieces. Remove from heat. Put at pot of about 4-6 quarts of water on the stove to boil. While the water is cooking, wash the rappi and cut about two inches off of the stems and discard. Chop up the rest of the rappi and set aside. Prepare a large bowl (big enough for the rappi) with ice water and set aside. When the water on the stove is boiling, add the rappi and blanch for no longer than two minutes. After two minutes, strain the water from the rappi (saving the water) and immediately put the rappi into the prepared ice water to stop the cooking process. Once the rappi is cooled, remove from the ice water, pat dry and set to the side. Take the water used to cook the rappi and put it back into the pot and use to cook the pasta. Cook the pasta until not quite al dente and remove from the stove, strain - saving one cup of the cooking water. Add the pasta, rappi, and cup of pasta/rappi cooking water to the pan with the sausage and cook for several minutes on medium high, stirring frequently until the water has mostly cooked off. Top with salt, pepper and cheese and enjoy. Buon Appetito!
1 lb. Orecchiette (any tubular pasta would work just fine)
10-12 oz sausage (I like hot Gianelli sausage for this, but you can experiment and find what works for you)
1 lb. rappi (broccoli rabe)
1 tablespoon garlic
1 tablespoon olive oil
Parmesan cheese (I prefer parmigiano reggiano)
salt
pepper
red pepper flakes
In a large skillet, over medium heat, add the olive oil, garlic, a dash of red pepper flakes and the sausage and cook until the sausage is browned and broken up into little pieces. Remove from heat. Put at pot of about 4-6 quarts of water on the stove to boil. While the water is cooking, wash the rappi and cut about two inches off of the stems and discard. Chop up the rest of the rappi and set aside. Prepare a large bowl (big enough for the rappi) with ice water and set aside. When the water on the stove is boiling, add the rappi and blanch for no longer than two minutes. After two minutes, strain the water from the rappi (saving the water) and immediately put the rappi into the prepared ice water to stop the cooking process. Once the rappi is cooled, remove from the ice water, pat dry and set to the side. Take the water used to cook the rappi and put it back into the pot and use to cook the pasta. Cook the pasta until not quite al dente and remove from the stove, strain - saving one cup of the cooking water. Add the pasta, rappi, and cup of pasta/rappi cooking water to the pan with the sausage and cook for several minutes on medium high, stirring frequently until the water has mostly cooked off. Top with salt, pepper and cheese and enjoy. Buon Appetito!
25.4.09
Gorgonzola Stuffed Pork Tenderloin
This stuffed pork tenderloin is simple and full of taste. Like most of the food that I love, some good cheese is an essential part of the mix. In this case, it's gorgonzola, although if that is too strong for you, you can substitute brie, that has a much milder, more buttery taste.
Marinade - this is enough for about 3-4 lbs. of meat.
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup white wine (for those of you a little squeamish to use wine, sorry, don't know what to tell you to substitute for it, you can always use cooking wine that you can get in any grocery store)
1 tablespoon honey
1 teaspoon white pepper
This part is really simple. Combine all of the ingredients, add the meat and let sit overnight. Done.
Sauce
1 cup heavy cream
1 tablespoon flour
1 tablespoon butter
1/4 cup gorgonzola
1/4 cup white wine (again, if you don't want to use wine, try the cooking wine or just use water for this part)
1 cube chicken broth
Melt the butter in a small sauce pan over medium heat, and stir in the flour. Crush the broth cube and add it with the cream, stirring constantly. Mix in the wine and continue stirring until the sauce boils. When the sauce reaches a boil, add the cheese and turn the heat to low, stirring until the cheese melts. When the cheese is melted, remove from heat and let sit for several minutes until the sauce thickens.
The Pork Loin
3-4 lbs Pork Tenderloin
1 apple or pear
1/2 cup gorgonzola cheese
1 tablespoon olive oil
baking twine
Preheat the oven to 425 degrees F. Peal and core the apple, then slice it into thin pieces. Place a small pan over medium heat, add the olive oil and apple slices, and saute until tender, 2-3 minutes and then remove from heat. Remove the pork from the marinade and slit the pork lengthwise to at least the center of the tenderloin and stretch out. Place the gorgonzola and sauteed apple slices along the center of the tenderloin, wrap and tie with the twine to secure. Put the stuffed tenderloin in a pan over medium heat, and brown the tenderloin on all sides. Finally put the tenderloin in a pan, cover with foil and place in the oven for 20 - 25 minutes, or until it reaches an internal temperature of 165 degrees F (place the meat thermometer in the thickest part of the tenderloin). When the tenderloin is done, remove it from the oven and let it sit for several minutes before cutting it in medallions. Cover the medallions with the sauce and serve.
Buon Appetito!
Marinade - this is enough for about 3-4 lbs. of meat.
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup white wine (for those of you a little squeamish to use wine, sorry, don't know what to tell you to substitute for it, you can always use cooking wine that you can get in any grocery store)
1 tablespoon honey
1 teaspoon white pepper
This part is really simple. Combine all of the ingredients, add the meat and let sit overnight. Done.
Sauce
1 cup heavy cream
1 tablespoon flour
1 tablespoon butter
1/4 cup gorgonzola
1/4 cup white wine (again, if you don't want to use wine, try the cooking wine or just use water for this part)
1 cube chicken broth
Melt the butter in a small sauce pan over medium heat, and stir in the flour. Crush the broth cube and add it with the cream, stirring constantly. Mix in the wine and continue stirring until the sauce boils. When the sauce reaches a boil, add the cheese and turn the heat to low, stirring until the cheese melts. When the cheese is melted, remove from heat and let sit for several minutes until the sauce thickens.
The Pork Loin
3-4 lbs Pork Tenderloin
1 apple or pear
1/2 cup gorgonzola cheese
1 tablespoon olive oil
baking twine
Preheat the oven to 425 degrees F. Peal and core the apple, then slice it into thin pieces. Place a small pan over medium heat, add the olive oil and apple slices, and saute until tender, 2-3 minutes and then remove from heat. Remove the pork from the marinade and slit the pork lengthwise to at least the center of the tenderloin and stretch out. Place the gorgonzola and sauteed apple slices along the center of the tenderloin, wrap and tie with the twine to secure. Put the stuffed tenderloin in a pan over medium heat, and brown the tenderloin on all sides. Finally put the tenderloin in a pan, cover with foil and place in the oven for 20 - 25 minutes, or until it reaches an internal temperature of 165 degrees F (place the meat thermometer in the thickest part of the tenderloin). When the tenderloin is done, remove it from the oven and let it sit for several minutes before cutting it in medallions. Cover the medallions with the sauce and serve.
Buon Appetito!
22.4.09
Pasta Belligerence*
This dish that owes it's name to the excessive amounts of pasta eaten by missionaries in the Italy Milan Mission, and was named by Kimball Hobby. It also goes by Pasta Primavera, but is markedly different than another dish with the same name. This is a pasta salad, eaten cold and is comprised mainly of fresh vegetables. It is a perfect dish for either a light lunch or dinner, especially in the spring or summer.
2-3 tomatoes
1-2 bell peppers
1 cup olives - kalamata or large green
8 oz of fresh mozzarella
1/4 cup fresh basil leaves
1 lb penne pasta
salt
pepper
olive oil
balsamic vinegar
The above are the basic ingredients, but for those willing to go the extra mile, your taste buds will be rewarded. The extra mile also includes:
8 0z pancetta (if you can't find any pancetta, cubed bacon will do)
8 0z Italian sausage (I prefer hot)
1 can artichoke hearts
This dish is extremely simple. Boil enough water (I couldn't tell you how much water to boil, I always eyeball it, better too much that too little) for the pasta, adding about a tablespoon of salt and olive oil to the water. Dump in the pasta and cook until al dente. When the pasta is done, empty it into a colander and briefly (2-3 minutes) run it under cold water and then place in the fridge. Chop up all of the veggies and cheese and then combine them in a salad bowl. If you are going the extra mile, cook the pancetta and the sausage (I prefer them slightly overcooked and somewhat crunchy, adding a different texture to the salad) strain off the grease, and add the meat to the salad bowl as well. Once the pasta is cold, add the pasta to the rest of the ingredients.
When we serve the pasta, I prefer to let each individual dress it according to taste, with the chopped basil leaves, olive oil, balsamic vinegar, and salt and pepper. The pasta keeps well in the fridge for a few days, except for the cheese. So if you are planning on keeping it around as left-overs like we often do, plan on keeping the cheese separate from the rest of the dish, so that it doesn't become too mushy. Buon Appetito.
*At it's most belligerent, I made this with roughly 6.5 lbs of pasta, 15 tomatoes, 15 bell peppers, 7.5 lbs of fresh mozzarella, and four pounds each of pancetta and sausage. All for four elders. It was all eaten. Forza Grifoni!
2-3 tomatoes
1-2 bell peppers
1 cup olives - kalamata or large green
8 oz of fresh mozzarella
1/4 cup fresh basil leaves
1 lb penne pasta
salt
pepper
olive oil
balsamic vinegar
The above are the basic ingredients, but for those willing to go the extra mile, your taste buds will be rewarded. The extra mile also includes:
8 0z pancetta (if you can't find any pancetta, cubed bacon will do)
8 0z Italian sausage (I prefer hot)
1 can artichoke hearts
This dish is extremely simple. Boil enough water (I couldn't tell you how much water to boil, I always eyeball it, better too much that too little) for the pasta, adding about a tablespoon of salt and olive oil to the water. Dump in the pasta and cook until al dente. When the pasta is done, empty it into a colander and briefly (2-3 minutes) run it under cold water and then place in the fridge. Chop up all of the veggies and cheese and then combine them in a salad bowl. If you are going the extra mile, cook the pancetta and the sausage (I prefer them slightly overcooked and somewhat crunchy, adding a different texture to the salad) strain off the grease, and add the meat to the salad bowl as well. Once the pasta is cold, add the pasta to the rest of the ingredients.
When we serve the pasta, I prefer to let each individual dress it according to taste, with the chopped basil leaves, olive oil, balsamic vinegar, and salt and pepper. The pasta keeps well in the fridge for a few days, except for the cheese. So if you are planning on keeping it around as left-overs like we often do, plan on keeping the cheese separate from the rest of the dish, so that it doesn't become too mushy. Buon Appetito.
*At it's most belligerent, I made this with roughly 6.5 lbs of pasta, 15 tomatoes, 15 bell peppers, 7.5 lbs of fresh mozzarella, and four pounds each of pancetta and sausage. All for four elders. It was all eaten. Forza Grifoni!
21.4.09
Lasagne al Pesto
Early in our married life, Lisa made a lasagna and hasn't been allowed to make one since (I'm going to take a lot of flak for that comment). This is not to say that Lisa isn't a good cook, she makes many a mouth watering dish, it's just that I'm somewhat of a past-snob. A bottled Ragu sauce with grated mozzarella, cottage cheese and the wavy lasagna noodles does not a lasagna make. I was just spoiled by my time in Italy. All of that being said, this recipe is nothing like a typical lasagna either. There is no tomato sauce. No cottage cheese (please don't ever put cottage cheese in your lasagna, that borders on the sacrilegious). No wavy noodles. I hope that you enjoy it.
2 boxes or 2 lbs. of lasagna noodles (I prefer the flat Barilla lasagne)
at least 8 0z. fresh mozzarella - you can always put in more if you like more.
1/4 cup Parmigiano Reggiano
at least 1/4 lb. ham (I find it easiest to get the ham at the deli, and I like smoked ham, again more is always optional)
Pesto - double or triple this recipe (I triple the recipe, but you could probably get away with just doubling it)
Four Cheese Sauce - double or triple this recipe (I'm sure that if you don't use all of the sauce, you'll be able to find some use for it later on)
Tinfoil
Preheat the oven to 375 degrees F. Cut the sliced ham into little pieces (you can do it however you want, I go for about 1in by 1in) and set aside. Shred the mozzarella and set aside. In a 9in by 13in baking dish, spread a layer of the cheese sauce on the bottom of the pan and stir in a few small spoonfuls of pesto. Put down a layer of lasagna noodles (you do not need to boil them before hand) covering the entire dish bottom. You'll probably have to break the noodles to get complete coverage of the dish, that's OK. Next put a layer of cheese sauce over the noodles, and again stir in a couple of spoonfuls of pesto so that the pesto gets a good distribution. Put down a layer of mozzarella cheese and ham, and then cover with another layer of lasagna noodles. Then it is just a simple matter of repeating the process until you either run out of room, pasta, sauce or pesto. The final layer should be done just like all of the others. Put down a layer of lasagna noodles and then cover the lasagne with cheese sauce, stir in the pesto, and finish it all off by sprinkling the top with the 1/4 cup Parmigiano Reggiano. The most difficult thing for me is to judge how much sauce, pesto, mozzarella, ham to use in each layer, yet still have enough left at the top to adequately cover the last layer. I've yet to come up with an answer. I use guess work. Good luck. Cover the lasagna with tinfoil and cook for 25 minutes. After 25 minuets, uncover the lasagna and cook it an additional 5-10 minutes uncovered (I like the top just slightly crunchy, so don't leave it in too long after you take off the foil if your desired end is not crunchy). Remove the lasagna from the oven and let it sit about 5-10 minutes before you cut into it. If you cut into it too soon, it tends to be a little runny. The taste is fine, it just looks messy.
To add a little more flavor or variety to the lasagna, you can add sliced mushrooms, zucchini or other veggies to the layers of mozzarella and ham. Use your imagination. Go wild. Buon Appetito.
2 boxes or 2 lbs. of lasagna noodles (I prefer the flat Barilla lasagne)
at least 8 0z. fresh mozzarella - you can always put in more if you like more.
1/4 cup Parmigiano Reggiano
at least 1/4 lb. ham (I find it easiest to get the ham at the deli, and I like smoked ham, again more is always optional)
Pesto - double or triple this recipe (I triple the recipe, but you could probably get away with just doubling it)
Four Cheese Sauce - double or triple this recipe (I'm sure that if you don't use all of the sauce, you'll be able to find some use for it later on)
Tinfoil
Preheat the oven to 375 degrees F. Cut the sliced ham into little pieces (you can do it however you want, I go for about 1in by 1in) and set aside. Shred the mozzarella and set aside. In a 9in by 13in baking dish, spread a layer of the cheese sauce on the bottom of the pan and stir in a few small spoonfuls of pesto. Put down a layer of lasagna noodles (you do not need to boil them before hand) covering the entire dish bottom. You'll probably have to break the noodles to get complete coverage of the dish, that's OK. Next put a layer of cheese sauce over the noodles, and again stir in a couple of spoonfuls of pesto so that the pesto gets a good distribution. Put down a layer of mozzarella cheese and ham, and then cover with another layer of lasagna noodles. Then it is just a simple matter of repeating the process until you either run out of room, pasta, sauce or pesto. The final layer should be done just like all of the others. Put down a layer of lasagna noodles and then cover the lasagne with cheese sauce, stir in the pesto, and finish it all off by sprinkling the top with the 1/4 cup Parmigiano Reggiano. The most difficult thing for me is to judge how much sauce, pesto, mozzarella, ham to use in each layer, yet still have enough left at the top to adequately cover the last layer. I've yet to come up with an answer. I use guess work. Good luck. Cover the lasagna with tinfoil and cook for 25 minutes. After 25 minuets, uncover the lasagna and cook it an additional 5-10 minutes uncovered (I like the top just slightly crunchy, so don't leave it in too long after you take off the foil if your desired end is not crunchy). Remove the lasagna from the oven and let it sit about 5-10 minutes before you cut into it. If you cut into it too soon, it tends to be a little runny. The taste is fine, it just looks messy.
To add a little more flavor or variety to the lasagna, you can add sliced mushrooms, zucchini or other veggies to the layers of mozzarella and ham. Use your imagination. Go wild. Buon Appetito.
Lasagne Al Pesto
15.4.09
il Sugo di Quattro Formaggi
This is a heavy cheese sauce that is good on many things from bread, veggies, as a substitute for tomato sauce on pizza, to of course, pasta.
1 Tablespoon butter
1 Tablespoon Flour
1 cup heavy cream
2 Tablespoons Mascarpone (cream cheese can be substituted - Mascarpone can get pricey, especially when combined with all of the other cheeses)
1/4 cup Fontina
1/4 cup Parmigiano Reggiano
1-2 Tablespoons Gorgonzola - according to taste
In a small saucepan, melt the butter over medium heat. When the butter is melted, mix in the flour and then the heavy cream. Once the butter, flour, and cream are mixed, add the Mascarpone and bring the mixture to a boil, stirring constantly. After the sauce has reached a boil, turn it down to low and add the rest of the cheeses, again making sure to stir constantly. If you let the sauce to sit too long without stirring, the bottom will burn and you'll be eatinig burned cheese sauce. When all of the cheese is melted, remove the sauce from the heat and let it sit for a few minutes to allow the sauce to thicken. I don't add salt or pepper to the recipe, so if you want some, add some. Buon Appetito.
1 Tablespoon butter
1 Tablespoon Flour
1 cup heavy cream
2 Tablespoons Mascarpone (cream cheese can be substituted - Mascarpone can get pricey, especially when combined with all of the other cheeses)
1/4 cup Fontina
1/4 cup Parmigiano Reggiano
1-2 Tablespoons Gorgonzola - according to taste
In a small saucepan, melt the butter over medium heat. When the butter is melted, mix in the flour and then the heavy cream. Once the butter, flour, and cream are mixed, add the Mascarpone and bring the mixture to a boil, stirring constantly. After the sauce has reached a boil, turn it down to low and add the rest of the cheeses, again making sure to stir constantly. If you let the sauce to sit too long without stirring, the bottom will burn and you'll be eatinig burned cheese sauce. When all of the cheese is melted, remove the sauce from the heat and let it sit for a few minutes to allow the sauce to thicken. I don't add salt or pepper to the recipe, so if you want some, add some. Buon Appetito.
4.4.09
Pesto alla Genovese
Pesto is a real simple dish. Perfect for a quick, light, and tasty meal.
1 cup fresh basil leaves, washed.
1 teaspoon minced garlic
1 tablespoon pine nuts
salt
1/4 cup shredded pecorino romano
1/4 cup shredded parmigiano reggiano
2 tablespoons olive oil
Place the basil in a food processor (if you don't have a food processor, a blender will do, or you can even cut it by hand with a half-moon knife). In a saucepan, saute the garlic and pine nuts in the olive oil for about 1 minute. Combine the basil, garlic, pine nuts and olive oil in the food processor and process. Add the pecorino romano and the parmigiano reggiano and salt to taste and continue to process. The finished product should be a finely chopped paste.
Pesto is great with several different kinds of pasta, such as angel hair, or as preferred in Liguria, with trofiette. It is also great with gnocchi, as a garnish on panini or even on pizza.
When eating with pasta, drain the pasta and then simply stir in the pesto. If it seems a little dry, add a little more olive oil.
Buon Appetito.
1 cup fresh basil leaves, washed.
1 teaspoon minced garlic
1 tablespoon pine nuts
salt
1/4 cup shredded pecorino romano
1/4 cup shredded parmigiano reggiano
2 tablespoons olive oil
Place the basil in a food processor (if you don't have a food processor, a blender will do, or you can even cut it by hand with a half-moon knife). In a saucepan, saute the garlic and pine nuts in the olive oil for about 1 minute. Combine the basil, garlic, pine nuts and olive oil in the food processor and process. Add the pecorino romano and the parmigiano reggiano and salt to taste and continue to process. The finished product should be a finely chopped paste.
Pesto is great with several different kinds of pasta, such as angel hair, or as preferred in Liguria, with trofiette. It is also great with gnocchi, as a garnish on panini or even on pizza.
When eating with pasta, drain the pasta and then simply stir in the pesto. If it seems a little dry, add a little more olive oil.
Buon Appetito.
2.4.09
Cibo
I love food.
That is what this blog is about. Especially food that comes from Italy. Growing up, I never thought to much about food, but living in Italy for a few years really opened my eyes, mouth and taste buds (no offense mom, you're a great cook). A whole new world opened up for me. I would just like to share some of my favorite recipes and things that I love to eat. Please feel free to comment or send me your own favorites and I will post them.
That is what this blog is about. Especially food that comes from Italy. Growing up, I never thought to much about food, but living in Italy for a few years really opened my eyes, mouth and taste buds (no offense mom, you're a great cook). A whole new world opened up for me. I would just like to share some of my favorite recipes and things that I love to eat. Please feel free to comment or send me your own favorites and I will post them.
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