Tag: Italian cuisine

Bowtie pasta with salmon

Pasta with Salmon

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Pasta with salmon is a delicious pasta dish with salmon, sundried tomatoes, and capers. You can either use fresh or canned salmon, or smoked salmon, which is what I prefer. If you don’t have heavy cream, you can either use milk or cream cheese (for a tangy, creamier consistency). I also like to use short pasta, and sundried tomatoes that have been preserved in olive oil.

Serves 4-6 people
Ingredients

1/2 lb penne, rigatoni or farfalle pasta
1 T olive oil
1 shallot, chopped
1 garlic clove, minced
3-4 sundried tomatoes, chopped
5 oz tomato sauce (or to your liking)
1-2 T heavy cream or cream cheese
4 oz smoked salmon with dill, broken up into bite-size pieces
2 tsp capers
salt, to taste

  1. in a large pot, cook the pasta according to directions on box, drain, and set aside.
  2. in a large pan, sauté shallot in olive oil until a little translucent, then add the garlic, stirring.
  3. add sundried tomatoes and tomato sauce and cook for about 10 minutes, stirring so as not to burn.
  4. add cream or cream cheese and stir until completely mixed.
  5. add salmon and stir.
  6. add capers and salt to taste.
  7. throw in the pasta and stir until coated, being careful not to break up the salmon any more.
  8. sprinkle with parsley or chopped scallion on pasta with salmon before serving.

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Thanksgiving turkey, Italian style

Thanksgiving Turkey, Italian Style

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(Updated 11/2023)

Thanksgiving at my house has always been a wonderful occasion. Even though it is an American tradition, my mother managed to add an Italian flavor to it by including a pasta dish, along with the typical side dishes of cranberry sauce, regular potatoes, and baked sweet potatoes. Although she is long gone, we still keep up the tradition.

She would cook the stuffing the night before but still put it in the raw turkey on Thanksgiving so that it would absorb all the juices of the turkey as it roasted in the oven. I know everyone says not to stuff the raw turkey because you can get sick from the bacteria, but I am still here and still making the turkey the same way she always did!

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The stuffing is made with chicken gizzards which sounds odd but, trust me, it is very tasty. I also add some dried salami cut up into little cubes, but that can be left out if you feel it is too overpowering. The amounts used in this recipe are approximate. I don’t usually measure the ingredients, I go by what looks good. And don’t forget to always wash your hands with warm water and soap after handling any raw poultry, including the gizzards.

If you are using a frozen turkey, thaw it slowly in the refrigerator to reduce shrinkage. This can take approximately 24 hours per 5 lbs. Always use a smaller sized turkey because the smaller ones are younger and so the meat is more tender and juicy, and never use a pre-basted turkey. Before placing the turkey in the oven, cover it with bacon strips and lemon slices to give it that extra zing. (I love to eat the crispy bacon as soon as the turkey comes out of the oven!) Do not cover it with aluminum foil because it will create steam and you will not get a crispy outer skin, and never roast it in an oven less than 325°.

It takes around 3 to 4 hours to roast a 10 to 12 lb. turkey, or about 20 minutes per 1 lb. You know it’s ready when the thermometer that comes embedded in the turkey pops out, or if using a regular thermometer, the temperature should be greater than 180°.

The regular potatoes are added to the roasting pan after the turkey starts to brown. These potatoes are then served with the pasta. Yes, it is a very starchy meal, but it is so good that I would rather eat the pasta than the turkey!

Serves about 10 people
Ingredients
10 to 12 lb turkey
stuffing
10 potatoes, peeled and sliced lengthwise
2 jars of Heinz or Franco-American turkey gravy
paprika
7 to 8 bacon slices
1 lemon, sliced
2 c white wine (or beer), approximately
1 box of medium shell pasta (You can make more than one box but then you will fill up on pasta and not eat anything else, which is what happens to me!)

For the stuffing:
3 1/2 to 4 lbs of chicken gizzards
olive oil
4 to 6 small cloves of garlic
1 onion, chopped
dried oregano
dried thyme
3 c breadcrumbs, approximately
2 hard-boiled eggs, chopped
1 small bunch fresh parsley, chopped
dried salami, small cubes, to taste
olives, black or green, pitted, to taste
1 tsp capers
sweet peppercorns, according to taste
salt, to taste
The night before:

  1. Rinse the chicken gizzards and either cook in a pressure cooker for about 20 minutes to 1/2 hour, or boil in a large pot for about 1 hour until tender. Save some of the broth.
  2. Cut up the gizzards into small pieces.
  3. In a large pan, cover the bottom with olive oil and sauté the garlic; add the gizzards and sauté for another 5 minutes.
  4. Shut the heat off and remove from stove.
  5. Add remaining ingredients, with enough breadcrumbs so that it is not too dry and not too moist. If it is too dry, add some of the broth that you reserved, making sure not to add too much because if it is too wet, it will be like mud when it is cooked in the turkey.

For the turkey:

  1. Preheat oven to 375°.
  2. Rinse the turkey and sprinkle salt and paprika all over it. Spoon the stuffing into the turkey.
  3. Tie the legs with string and tuck the wings under the turkey. Place in a roasting pan with a little bit of olive oil on the bottom of the pan.
  4. Place bacon strips and lemon slices over the turkey (above photo).
  5. Place in preheated oven uncovered. When you see that the turkey and juices are sizzling, reduce the oven temperature to 350°.
  6. After about 1 1/2 hours in the oven, when the turkey has some color, add the potatoes, gravy, and 1 cup of white wine. If the gravy starts to get dry, add more white wine, but no more than 2 cups total. You can add the leftover broth from the chicken gizzards or water after that. Baste the turkey with the gravy every once in a while so that it doesn’t dry up and burn.
  7. When the embedded thermometer pops out, the turkey is done. You can also stick a thermometer in the thigh and check that it is over 180°, making sure that the thermometer does not touch the bone because bone is a good conductor of heat and the temperature will be higher than the meat itself. Another way to tell it’s done is if the drumstick can be pulled away from the rest of the turkey.

    Roasted Turkey

    Roasted Turkey

  8. Remove the turkey from the oven and let stand for about 20 minutes before removing the stuffing and carving. In the meantime, cook the pasta according to the directions on the box.
  9. Place the turkey on a plate large enough to accommodate the size of the turkey. Remove some of the potatoes that are still whole, and some of the gravy and drippings and set aside to serve with the turkey.
  10. Mix the cooked pasta with the remaining broken up potatoes and gravy in the roasting pan. Add more gravy or potatoes, depending on your taste, and serve.
Pasta with potatoes

Pasta with potatoes

Pickled eggplants

Pickled Eggplant (Melanzana, Aubergine)

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Pickled eggplants are one of my favorite sandwich toppers. They are very easy to make. Be careful to choose a large eggplant with no bruises since they can rot in a short amount of time.

It is usually recommended that you salt the sliced up eggplant and layer them in a colander with a heavy weight on top to let the bitter juice drip off, but I have used eggplants without doing this extra step when I was in a hurry and have had no problems.

Although eggplants come in a variety of  sizes and are usually some shade of purple, they actually got their name because they can also be white, which makes them look just like an egg.

White eggplants

White eggplants
Photo credit: Alaina B. via DIYlovin / CC BY-NC-SA

Some people say that you can tell which eggplants have less seeds by knowing which is male or female, but that is inaccurate since an eggplant is actually the fruit of a plant, and, therefore, is neither male nor female. The eggplants that have a round “dimple” on the end have fewer seeds, while the ones with an oval or long “dimple” have more seeds. I’ve never checked so I can’t vouch for that.

Eggplants are healthy because they contain flavonoids which reduce the risk of cardiovascular disease. They are a rich in vitamin C, K, B6, thiamin, niacin, magnesium, phosphorous, copper, folic acid, potassium, and manganese, and contain a great amount of dietary fiber. They are also low in fat and calories.(https://www.medicalnewstoday.com/articles/279359.php, https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-eggplant.html)

Ingredients
1 large eggplant
salt
vegetable oil (enough to fill the pan about 1/2 inch)
1 garlic clove, chopped
1/4  cup of red wine vinegar
water

  1. rinse the eggplant and cut into slices of equal thickness. You can peel it before slicing but I prefer to leave the skin on otherwise the slices can fall apart while frying.
  2. sprinkle salt on each slice and layer them in a wide colander. Place a heavy weight such as a pot filled with water on top and let them sit for an hour or so to let the bitter juice drip off. Rinse with water and pat dry.
  3. in a large pan, fill with vegetable oil (don’t use olive oil or it will start to smoke once it reaches a certain temperature) and heat.
  4. once the oil is hot, place a few slices at a time making sure not to crowd the pan because the slices will need to be turned over to cook evenly.
  5. remove each slice carefully when it is cooked through and place on a plate that has been covered with paper towels to absorb some of the oil.
  6. once all the eggplant slices have been fried and cooled, place them in a wide container that can be covered tightly with a top, layering them and sprinkling each layer with the chopped garlic.
  7. once all the eggplant is in the container, add the vinegar and enough water to cover all of it.
  8. place a heavy plate over it and push down. Keep this plate in so that the eggplant absorbs all the goodness of the garlic and vinegar. There is no need to add more oil because the eggplant already has absorbed the oil it was fried in.
  9. cover tightly and place in the refrigerator.

Every once in a while check to make sure that all the eggplant is covered in vinegar and water or it can start to grow mold. It will last in the refrigerator a couple of months, if you don’t finish eating it beforehand because it’s so good!

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Struffoli, sweet fried dough balls covered in honey and sprinkles

Struffoli

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Struffoli are little sweet fried dough balls covered in honey and sprinkles, and sometimes with candied fruit. They are usually served during the holidays, especially during the Christmas season and Easter. It has a long history, originally created by the nuns of Naples to give as a thank-you gift to the aristocracy for their charitable donations to the poor.

About 15 servings

Ingredients

6 eggs
1 c granulated sugar
1 tsp vanilla extract
1/2 lb (2 sticks) butter, softened to room temperature
4 1/2 c all-purpose flour
2 T baking powder
vegetable oil for frying
1 small jar of honey (or to your liking)
1 tsp lemon juice (can leave out)
candy sprinkles

  1. in a large bowl, whisk the eggs until completely mixed.
  2. add the sugar and vanilla and mix.
  3. in a separate bowl, sift the flour and baking powder together.
  4. cut pieces of butter and add to the flour and mix with your hands.
  5. slowly add the flour mixture to the egg mixture. Use either a spoon or your hands to mix the dough. You can knead the dough on a cutting board if you feel it helps but make sure to sprinkle some flour first onto the board. Let dough rest in a cool, dry place for a little while.
  6. roll out dough onto a floured surface into long, thin rolls.
  7. cut the dough into 1/2 inch chunks and roll them into little balls.
  8. drop them into a large frying pan filled with hot oil in batches and fry until they are golden brown, then remove each batch using a slotted spoon.
  9. in a saucepan, heat the honey (with the lemon juice, if desired) and drop the fried dough balls in a little bit at a time. Stir until they are all coated with honey.
  10. remove the struffoli from the saucepan and arrange them onto a plate and sprinkle with candy sprinkles.

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Tomato Sauce

Tomato Sauce (Pasta Sauce)

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Tomato sauce (pasta sauce, or some people call it gravy) is considered to be one of the five “mother sauces” that all cooks should know how to make, along with béchamel, velouté, hollandaise, and espagnole. If you can make these sauces, you can make any variations of them for every type of cuisine.

I like to use fresh herbs when they’re available but you can use dried herbs also. Just remember that dried herbs have a more concentrated and powerful flavor and so the quantities need to be adjusted (use more fresh herbs, less dried herbs). I add them in the beginning so that the sauce absorbs their flavors as it simmers.

I make either marinara, which is plain tomato sauce, ragù, which is a meat sauce (add meatballs, chicken pieces or sausages), or seafood (puttanesca, zuppa di pesce, etc.), depending on what we feel like eating.

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Ingredients
2 cans tomato puree or crushed tomatoes (non-GMO if you can find it)
1 T olive oil
2 small garlic cloves, smashed and sliced
1/2 tsp fresh rosemary
2 bay leaves
1/2 tsp ground dried sage
1/4 tsp dried oregano
1/2 tsp dried basil or 3 fresh basil leaves
1 T fresh chopped parsley
1 tsp onion powder
1/2 tsp garlic powder
1 1/2 chicken bouillon cube
a splash of red wine
salt (if needed)

  1. add olive oil to the pot and sauté the garlic cloves.
  2. add the rosemary and continue to sauté (this will give it a stronger taste which I love!).
  3. add the cans of tomatoes and stir.
  4. add the herbs, and onion and garlic powders, stir.
  5. add the bouillon cube and stir to dissolve.
  6. add a splash of red wine, stir.
  7. simmer for about an hour. Add salt if it needs more. If it gets too thick, add a little bit of water or wine.

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Veal Saltimbocca (alla Romana)

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Veal saltimbocca is a classic Roman dish. Saltimbocca literally means “to jump in the mouth”. You can use fresh sage leaves when available for each cutlet or rubbed dry sage which comes in those small spice and herb containers, which is what this recipe uses. You can also leave out the tomatoes and use dry white wine instead.

Serves 6-8 people

Ingredients

3 lbs. thinly sliced veal leg (cutlet)
2 oz. butter
¾ c. olive oil
3 lbs. canned plum tomatoes, chopped fine
3 T fresh parsley
3 tsp oregano
½ tsp salt
½ tsp pepper
¼ tsp sage or 1 fresh sage leaf to place on every cooked cutlet
12 oz. prosciutto ham, very thinly sliced
12 oz. mozzarella or provolone cheese, thinly sliced

  1. Pound veal slices thin if necessary.
  2. Heat oil and butter in a saute pan. Saute veal slices and remove when done to a sheet pan.
  3. After all veal is cooked use the same pan with the remaining butter and oil to cook tomatoes, parsley, oregano, salt, pepper, and sage. Cook and stir about 10 minutes.
  4. Arrange veal slices in plates.
  5. Cover each portion of veal with a slice of prosciutto and a slice of cheese.
  6. Neatly cover each veal portion with some of the sauteed tomato mixture.
  7. Sprinkle each portion with parmesan cheese, if desired.
  8. Warm in low oven if prepared in advance then broil just before serving to lightly brown top.

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Braised octopus

Braised Octopus

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The octopus is a type of mollusk. Although not many people in the U.S like the idea of eating octopus because of the way it looks, it is considered a delicacy in Italy, Spain, Portugal, and Japan. It has a mild flavor, similar to squid. You can eat it as an appetizer or as a main dish.

It is not a complicated food to cook, it just takes time because of its tough consistency. If you do not cook it long enough it can be rubbery. Some people like to boil it before simmering. Some like to remove the skin from it. Whatever you do, make sure you remove the “beak” which is underneath the head in the center of it.

Although 2 octopi for 2-3 people sounds like a lot, it actually does not render much because all the liquid comes out and it shrinks. Once you start cooking it, it will turn pink.

Serves 2-3 people

Ingredients

2 small octopi, fresh or frozen
2 large cloves of garlic, smashed and sliced
1/2 cup (approx.) of either white wine or beer
2 T olive oil

  1. rinse and cut up the octopus into 1 – 2 inch pieces.
  2. saute garlic in olive oil.
  3. add the octopus along with beer or wine and simmer for about 2 hours until tender.

There is no need to add salt because the octopus is naturally salty. Serve with lemon wedges to squeeze the juice over it.

It is also very tasty when cooked with cubed potatoes.

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Pesto sauce

Pesto Sauce

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I love pesto sauce so much I can eat it on Italian bread as a spread! The scent of basil reminds me of when I was little. My family and I lived in an apartment so we didn’t have a garden, but that didn’t stop my parents from planting herbs and vegetables in buckets and keeping them out on the fire escape during the summer. When they finally bought a house, basil was one of the first things they planted, along with tomatoes of course.

Pesto sauce is made with lots of fresh basil, although I’ve seen recipes substituting some of the basil with spinach and parsley to give it that nice green color. The basil in pesto will actually change to a brownish color after a short time because of oxidation (when certain substances react to being exposed to oxygen), but you can drop the leaves in a pot of boiling water for a few seconds to destroy the enzymes that cause it (read Why does my pesto turn brown?)

It also calls for pignoli, or pine nuts, which can be expensive so I usually leave them out and the sauce still has a wonderful, aromatic flavor.  And for the best flavor, I always use extra virgin olive oil. My favorite unfortunately cannot be bought here because it is made in my father’s town, Selvacava.

I like to use the food processor to mix the ingredients, but traditionally it’s made using a mortar and pestle.

Ingredients

1 clove of garlic
3 T of grated pecorino romano or parmiggiano reggiano
1 T pine nuts
50 leave of basil, rinsed and dried
1/2 c extra virgin olive oil
a pinch of salt

  1. in a food processor, add garlic, cheese and pine nuts and mix until it is a paste.
  2. add basil and salt and mix.
  3. slowly add the olive oil.

If you do not use it right away, the oil will separate from the rest of the ingredients so you have to stir it before adding it to anything.

I like to make a lot of pesto and freeze it because I don’t always have the time to prepare it just before I use it.

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Pasta alla Caprese

Pasta alla Caprese (with pesto, tomatoes, and mozzarella)

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Here is a simple but tasty pasta recipe for when you have to cook dinner in a hurry or are just not in the mood for anything fancy.

Serves 4 to 6 people

Ingredients
1 box (1 lb.) of penne pasta, or any other short pasta
4 small tomatoes, cubed
2 c of fresh mozzarella, cubed
4 T pesto sauce
salt to taste

1. cook pasta, drain and reserve some water (in case the pasta is too dry).
2. add tomatoes and mozzarella to the hot pot that you used to cook the pasta in to warm them up a bit.
3. throw pasta and pesto sauce into the pot and mix well.
4. add salt to taste.

If the pasta is too dry, add some of the reserved water a little bit at a time.

Chicken alla Ciociara with Polenta

Chicken alla Ciociara

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serves 4 to 5 people

Ingredients

8 – 10 chicken pieces on the bone (whole legs or thighs and drumsticks, breasts) with skin removed
6 T olive oil, enough to cover the bottom of the pan
1 shallot, chopped
2 medium garlic cloves, chopped
2 sprigs of fresh rosemary; can also chop the leaves or use dried rosemary (1/2 tsp)
2 T fresh parsley, chopped
red wine, approx. 1 cup
red wine vinegar
salt, to taste

  1. sprinkle chicken pieces with vinegar and salt.
  2. sauté garlic and shallots in olive oil; add rosemary.
  3. place chicken pieces in pan and sprinkle half of the parsley on them, and brown them, about 15 minutes.
  4. turn chicken pieces over and sprinkle remaining parsley and brown them for another 15 minutes.
  5. cook on medium low heat for another 45 to 60 minutes, until cooked through. If it gets dry, add red wine, a little bit at a time (or you can add water or chicken broth).
  6. serve with polenta or mushrooms on the side and a salad.

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