Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Friday, June 29, 2012

Branzino with Leeks and Almonds - Branzino con Porri e Mandorle

What is branzino? Branzino, also known as European sea bass, spigola, ragno, loup de mer, rĂ³balo, and lubina, is a fish which has a firm, white, delicate-flavored flesh and few small bones. It's a prized fish in Italian, Spanish, and Greek cuisines, and is often prepared grilled, baked, poached, steamed, or braised whole.  I love it but it's a little pricey. 

 All photos - Copyright - ©2012-La Casa e Il Giardino

Baked whole branzino
Branzino with Leeks and Almonds
Ingredients for 4 people

8 filets of branzino
2 leeks
2 tomatoes, chopped
1/2 cup of blanched almonds
1/2 cup black olives
Sprigs of parsley
4 Tb. extra-virgin olive oil
Salt and pepper


Branzino con Porri e Mandorle


Wash and cut the leeks into strips, brown in a pan with 2 tablespoons of the olive oil. 

Add the chopped tomatoes, salt and pepper.

Add the almonds and olives.  Cover and cook for 5 minutes.

Place the fish filets in a baking dish.  Add the leek mixture and cook for 10 minutes in a 350 degree, pre-heated oven. 

Serve on a platter with all the ingredients.  Drizzle the remainder of the olive oil and add the parsley.






Friday, June 15, 2012

Tagliatelle con Scamorza, Speck e Spinaci


Sunday is Father’s Day! 
It’s Dad’s special day so I decided to treat him to this inviting and flavorful dish that will be easy for me to make and enjoyable for him to eat.

Smoked scamorza

If speck (smoked prosciutto) and smoked scamorza are not available, prosciutto can be substituted for the speck and a good quality dry mozzarella can be substituted for the scamorza.

All photos - Copyright - ©2012-La Casa e Il Giardino
Egg Noodles with Smoked Prosciutto and Smoked Mozzarella
Ingredients

1 lb. tagliatelle or egg noodles
1/4 lb. smoked scamorza (alternate dry mozzarella)
1/4 speck or prosciutto sliced thin
1 tb. butter
1/2 lb. fresh spinach
1 shallot, minced
1/2 cup vegetable broth
1/2 cup parmigiano
Salt and pepper

Wash the spinach and briefly cook them over high heat.
In a pan, add the butter and brown the speck.
Add the spinach, shallot and the vegetable broth and cook for 5 minutes.
Cut the scamorza in cubes.
Cook the pasta in salted water.
Drain and mix with the spinach, the scamorza and grated parmigiano.

Hoping your Father's Day is enjoyable.


Sunday, June 10, 2012

Orecchiette Alla Rucola


Arugula (Rucola)





In 15 minutes you can prepare this exquisite dish originated in Puglia with the classic orecchiette and the aromatic arugula.

casa-giardino
Orecchiette with Arugula

All photos - Copyright - ©2012- La Casa e Il Giardino


Ingredients

1 lb. orecchiette
1 lb. arugula
1/2 cup pignoli (pine nut)
1/2 lb. cherry tomatoes
1 clove of garlic, minced
1/2 cup extra-virgin olive oil
Salt and Pepper

Clean and wash the arugula. 
Wash and cut in half the cherry tomatoes. 
Toast the pignoli in the oven. 
Cook the orecchiette in salted water. 
In a pan, add the oil and brown garlic.
Add the arugula (except for 1/2 cup), cherry tomatoes and cook over a medium-high flame for few minutes. 
Add salt, pepper and toasted pignoli.  Drain the orecchiette and mix with  the prepared sauce.
Add a little oil, remaining arugula and mix well.