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.

Tuesday, September 25, 2012

Mafalde e Broccoli di Rape




One of our favorite vegetables in the fall is broccoli di rape (also known as cima di rape, rapini or broccoletti.  We love them simply sautéed with garlic and oil but also with pasta.  The flavor of rapini is bitter and pungent.  





To remove some of that bitterness, I blanch them first. 






Broken mafalde


Ingredients
1 lb. Mafalde (or any short pasta)
2 lb. broccoli di rape, trimmed
3 cloves of garlic chopped
1/4 cup of olive oil
1 cup of water
1 dry red pepper (chopped) or 1 tsp. red pepper flakes
     Salt and pepper
 
   
In a small pan add the oil and saute' the garlic.  When garlic is golden, add salt and pepper, red pepper flakes and 1 cup of water.  Simmer gently for 10 to 15 minutes.

 
In the meantime, wash the broccoli.  In a large pot bring water to a boil and add the broccoli. 
Cook for 5 to 10 minutes (tender but not mushy). 
 
Mafalde with broccoli di rape


Remove broccoli with a strainer and set aside.  In the same water, cook the pasta al dente. Drain and add to the broccoli.  Pour the sauce over the pasta and mix well.  


 

Wednesday, September 12, 2012

THE PERFECT MEATBALL - POLPETTA DI CARNE



MAMMA MIA!  This recipe is classic, moist and delicious.



By combining equal parts of beef and pork, these meatballs are moist and flavorful.

Ingredients

1/2 cup milk
1 clove garlic, minced
1/4 cup parsley, finely chopped
1/2 lb. pork
1/2 lb. beef
1/2 cup plain breadcrumbs
2 eggs
1/2 cup parmigiano-reggiano, grated
Salt and pepper
1 cup vegetable oil



Slightly beat the eggs with a fork.  Add milk, garlic and parsley. 
Then, in a separate bowl, mix the meat, breadcrumbs, cheese, salt and pepper. 
Add the milk/egg mixture and mix well with a fork. 
Form the meaty mixture into golf-ball sized balls. 
Brown the meatballs in a pan of vegetable oil.
Once browned, place the meatballs into heated, simple tomato sauce and simmer for one hour.



Browned meatballs


Meatballs in sauce (sugo)























Tuesday, September 4, 2012

FRIED CHICKEN - POLLO FRITTO


We absolutely love fried chicken--and who doesn't?
Our picnics and gatherings are not complete without tender, juicy, crispy chicken. It’s simply everyone’s favorite.  I would like to share with you my version of fried chicken.


Ingredients
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 ½ teaspoons paprika
1 teaspoon cayenne pepper (optional)
2 tablespoons minced parsley
4-lb. chicken (fryer) cut into pieces
1/4 cup milk
2 large eggs
2 cups breadcrumbs
½ cup grated cheese
Peanut or vegetable oil (for frying)



Preparation
Preheat oven at 350 degrees
Salt and pepper chicken.
Whisk milk and eggs in a medium bowl.
Mix breadcrumbs, cheese, paprika, parsley and cayenne over a piece of wax paper.
Pour oil into a cast-iron skillet. Heat over medium-high heat. Meanwhile, set a wire rack inside a large rimmed baking sheet. 
Working with 1 piece at a time, dip chicken in egg mixture.  Dredge in breadcrumb mixture and then shake off excess.  Place few pieces of chicken in skillet. Fry chicken, turning with tongs every 2 minutes until skin is golden brown on each side.
Using tongs, remove chicken from skillet and transfer chicken to prepared rack. 
Repeat with remaining chicken pieces.
Place baking sheet in the preheated oven for about 30 minutes to finish cooking.