linenandlavender.blogspot.com: Italian recipes

Showing posts with label Italian recipes. Show all posts

I Dolci

Fichi Canditi (Candied Figs) an ancient recipe, Grosseto

Caffé in Forchetta (Coffee on a Fork) Lucca

Cookbooks by

Lorenza de'Medici:

TUSCANY The Beautiful Cookbook

(image 1 and 2, photographer Peter Johnson)

ITALY The Beautiful Cookbook

(image 3, photographer Mike Hallson)

ALSO BY Lorenza de'Medici:

MEDITERRANEAN The Beautiful Cookbook

ITALY TODAY The Beautiful Cookbook

The Heritage of Italian Cooking

A Passion for Vegetables

I love the inspiring images in these cookbooks!

I've owned the first two for years and just recently ordered

A PASSION FOR FRUIT

featuring the amazing still life images of photographer Mike Newton:

Inspired by the exquisite paintings of the 17th century Florentine artist Giovanna Garzoni, Mike Newton's color-drenched photographs bring to life the beauty of luscious, sun-ripened fruit. To complement these images, celebrated Italian cook Lorenza de'Medici offers an elegant narrative and 100 Tuscan-inspired recipes. Among the delicious main dishes are Pork Loin with Apricots, Duck Breasts with Cherry Sauce and Fig and Tuna Skewers, and to end the meal, there are plenty of enticing desserts, including Chocolate Peach Tart and Strawberry Tiramisu. It is a book to inspire cooks, art lovers, and gardeners alike. –excerpt from the publisher.

Purchase: A Passion for Fruit: {HERE}

See all Lorenza de'Medici titles mentioned here in

the emporium

Recipe: Fichi Canditi (Candied Figs)

1/3 cup granulated sugar

18 fresh figs, peeled

grated zest of 1 lemon

2 Tablespoons honey

few drops of almond oil

Preheat an oven to 350° (180°C)

Sprinkle half of the sugar in the bottom of a baking pan and arrange the figs in the pan side by side.

Sprinkle the figs with the remaining sugar and the lemon zest.

Drizzle with the honey.

Bake the figs until the sugar caramelizes and is pales gold, about 30 minutes.

Remove the pan from the oven.

Brush a serving dish with the almond oil. With a spatula, remove the figs to the dish.

Serve cold.

Recipe: Caffé in Forchetta (Coffee on a Fork)

1 Tablespoon almond oil

4 eggs

1/3 cup granulated sugar

1 3/4 cups milk

1/4 cup strong brewed coffee

Preheat an oven to 350° (180° C)

Brush a 9 inch square cake pan with the almond oil.

In a bowl, whisk together the eggs and sugar until well blended and thick.

Gradually whisk in the milk and coffee.

Pour the egg mixture into the prepared pan.

Place the pan in a baking dish.

Pour the water into the dish to a depth of 1 inch.

Bake the pudding for 20 minutes.

Cover the pan with aluminum foil and continue baking until the custard is set, about 40 minutes longer.

Remove from the oven and let cool slightly on a wire rack.

Run a thin, sharp knife blade around the pan edges and invert the custard onto a platter.

Serve warm.

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Holiday or Hostess Gift Idea - Limoncello!

http://www.linenandlavender.blogspot.com/2011/12/holiday-or-hostess-gift-idea.html

A wonderful, unique gift idea for your neighbors or friends is a bottle of limoncello. Whether you choose to make it yourself (how-to video following) or you buy a favorite brand, this sipping liqueur is a welcomed treat and makes a perfect holiday or hostess gift.

As budget permits, a fun addition would be a set of sipping glasses like these by Bormioli Rocco:

Wrap everything up in linen towels:

and arrange in a wire basket or charming wood caddy.

How to make homemade limoncello:

Suggested bottles for homemade limoncello:

Bormioli Rocco Bottles, set of six for $32.

or for many other options,

go to

the emporium

[Pantry & Storage]

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If you don't want to make your own or you just prefer gifting

an authentic limoncello from Italy, try:

Limoncello di Capri

Recipe for Limoncello Cheesecake Squares

Another idea:
include a card with a recipe for making limoncello or

a recipe where limoncello is one of the ingredients.

Tip: If you decide to gift this to several people on your list, you can break up the set of limoncello glasses and gift two to each person stretching one set out to be part of 3 gift baskets.

Of course, a bottle of homemade -or purchased- limoncello is gift enough all on its own, so don't hesitate to keep it simple.

Cheers!

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Looking for more gifting ideas? Go here for more gifts plus gift wrap and gift basket ideas:

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Recipe: Spaghetti Alla Fornaia

Spaghetti Alla Fornaia "Baker's Spaghetti" from Livorno

Any easy, satisfying recipe to pull together on an autumn evening. Open a bottle of wine and you have a meal. Add a baked goat cheese if you are really hungry. Buon appetito!

(Serves 6)
1 1/2 cups (5 oz/150 g) walnuts

3 garlic cloves

1/2 cup (4 fl oz/120 ml) extra virgin olive oil

3 oz (90 g) fine dry bread crumbs

salt

1 lb (450 g) spaghetti

1 tablespoon chopped fresh flat-leaf (Italian) parsley

Chop the nuts and garlic finely with a knife.
In a skillet over low heat, warm half of the olive oil. Add the nuts, garlic and bread crumbs and fry until the garlic is just golden, about 5 minutes. Season to taste with salt.
Meanwhile, in a saucepan, bring at least 6 qt (6 l) salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes. Drain and tip into a warm serving bowl.
Add the remaining 1/4 cup (2 fl oz /60 ml) olive oil and the nut sauce to the spaghetti and toss well. Sprinkle with the parsley and serve immediately.

Note: If you use very fresh walnuts and the inner skin is still pale, it must be removed because it will be bitter. If the skin is brown, it may be left on.

above image and recipe:

TUSCANY,

The Beautiful Cookbook

by Lorenza de'Medici

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For warmed baked goat cheese (yum!) visit:

image via

David Lebovitz

"Living the Sweet Life in Paris"

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Capri

These stunning images are a feast for the eyes, aren't they? I've had them in my travel file for awhile now and thought of them because for dinner this evening, Alex and I are making "Ravioli Caprese" by Giada de Laurentis. I'll report later how it turns out Giada made it look very easy —we'll see. In the meantime, if you'd like to try it yourself...

Ravioli Caprese

courtesy of Giada de Laurentis

Inactive Prep Time: 40 min.

Cook Time: 6 min.

4 to 6 servings

Ingredients

Dough:

2 1/2 cups all-purpose flour, plus more for dusting

1 cup very hot water

Filling:

3/4 cup whole milk ricotta

1 egg

1/2 cup finely shredded store-bought rotisserie chicken

1/4 cup grated Parmesan

2 tablespoons finely chopped fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Sauce:

3 tablespoons extra-virgin olive oil

3 tablespoons chopped fresh basil leaves

2 teaspoons grated lemon zest

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

For the dough:

In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.

For the filling:

Combine all the ingredients in a medium bowl and stir to combine.

To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.

Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

Wine Pairing Recommendation: Pinot Grigio

Recommendations from Wine Spectator: [HERE]

Buon Appetito!

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Images: Maisons Côté Sud,, Avr-Mai 2001

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Recipe via Giada De Laurentis

P.S. For step-by-step photo instructions, visit Penny at Lavender Hill Studio (Thanks, Penny!)

GIADA AT HOME

Functional art.

Root vegetables.

Cote Ouest Magazine

Sensational Preserves

Jams, Jellies, Chutneys and Sauces

SHOP the emporium for glass storage items (scroll to page bottom)

Beet and Goat

Cheese Arugula Salad

Giada de Laurentis, (via Food Network)

Inactive Prep Time: 10 minutes, Cook Time: 12 minutes

Serves: 4

Ingredients
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Directions
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

. . . . .

What's in a beet? Well...

Vitamins A, B6, C, K, Beta Carotene, Calcium, Folate, Iron, Magnesium, Maganese, Potassium, Riboflavin, Thiamin

Just a few of many benefits:

Vitamin A is an antioxidant (wrinkle protection (!)

Magnesium is essential for heart health

Potassium is important for your immune system and

Iron is essential for the oxygenation of your blood

All that and...Beets are high in fiber, low in fat and have no cholesterol. Yay, beets!

(I can't eat mine without goat cheese and walnuts,

but still...

Yay, beets!)

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Thinking outside the box

Recipe: Farro and Kale Soup

Farro and Kale Soup

From the book: Olives and Oranges by Sara Jenkins and Mindy Fox

The rustic flavors of kale and farro make for a hearty soup. A Tuscan farmwife might add a little bit of prosciutto fat to her battuto (the aromatic vegetable mixture) and perhaps toss in a diced fresh-dug potato to cook with the farro. Try this soup with a soft poached egg on top, drizzled with extra-virgin olive oil, for a complete meal. (serves 8)

1 leek, white and light green parts only

2 celery stalks, coarsely chopped

1 large carrot, coarsely chopped

1 small onion, coarsely chopped

1 garlic clove

1/4 cup extra-virgin olive oil, plus more for drizzling

Medium-coarse sea salt

6 cups water

2 teaspoons tomato paste, preferably double-concentrate

1 1/2 cups farro

3 bunches lacinato kale, stemmed and chopped into 1/2-inch-wide strips

Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese for serving

Coarsely ground black pepper

Cut leek lengthwise in half and rinse well; coarsely chop. Pulse leek, celery, carrot, onion and garlic in a food processor until finely chopped.

Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Add chopped vegetables and a generous pinch of salt; cook, stirring occasionally, until vegetables start to soften, about 4 minutes. Add 1 cup water and tomato paste, and stir into dissolve paste. Continue to cook, stirring occasionally, until liquid has almost evaporated, about 20 minutes.

Add remaining 5 cups water, farro, and kale, bring to a simmer and cook, stirring occasionally, until farro and kale are tender and flavors have blended, 20 to 25 minutes.

Season to taste with salt.

Serve with a drizzle of olive oil, a little grated cheese, and a sprinkle of coarse salt and pepper.

Image by Alan Richardson via Olives & Oranges

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Beautiful photographs by Alan Richardson.

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Recipe: Truffle Bruschetta

On a six-week stay in Tuscany and while making my way through several recipe books in the cucina of my wee appartamento, I came across the English edition of "How to make Bruschette." It is a small, paperback book unremarkable in its appearance, but with many variations on Bruschette and Crostone.*

I have enjoyed making a number of the simple recipes it contains, but I find the translation of the accompanying commentary to be the most charming aspect of this little book. The Italian passion for time-honored traditions -in all aspects of the gastronomic experience- is clearly evident in its pages...resulting in such phrases as:

"Bruschetta with truffle is a real delicacy and will certainly make your guests enthusiastic."

(I don't know about you, but enthusiastic dinner guests will always be welcome in my home!)

And here's another favorite of mine:

"Don't use oil too sparingly and if you find it necessary, add more than the suggested spoonful. If some sauce remains in the plate, you will find it pleasant for bread dipping."

(Oh, okay. If I must.)

My daughter and I share an affinity for the Italian culture and count many dear friends in Italy. One of the numerous aspects of the culture we admire is their dedication and attention-to-detail in preparing even the most simple of dishes. Great care is taken to collect fresh, quality ingredients and absolutely nothing is rushed: From the shopping...to the preparation...to the enjoyment of every morsel surrounded by family and friends.

This respectful, -even meditative- approach to the preparation and consumption of their food undoubtedly explains why Italians can partake of such indulgent-sounding concoctions as "Bruschetta with Bacon" and "Crostone with Cheese and Olives." —All the while looking fabulous in their Dolce and Gabbana skinny jeans! So I say, Down with dieting! —Let's just Be Italian! Che ne pensate?!

How to make Bruschette

from page 7:

Bread, What a Goodness!

*Bruschetta (garlic bread) and crostone (large crouton), typical of Central Italy, but very widespread beyond its own borders, easily prepared, genuine and appetizing, may be served as starters but, if you are willing to enrich them with other ingredients, they may be served without doubt, as a first or even second course.

Even though it is true that the traditional preparation is based on oil, salt, garlic, some country cheese or vegetables, there are also many ways of creating the most unusual variants. It is just according to these possibilities that we will accompany you through the following pages, which I hope will be neither boring nor burdensome.

TRUFFLE BRUSCHETTA

1 Slice Bread

1 Small Black Truffle

2 Anchovies

Juice of 1/2 Lemon

1 Tablespoon Extra-Virgin Olive Oil

Clean and wash the truffle thoroughly, then grate as much as needed (it depends on the quality of the truffle) into a pan, with a little oil, warm up and leave on the flame for a few instants. Then add the chopped up anchovy fillets together with the lemon juice, and mix thoroughly. Finally, toast the slice of bread and spread it with the mixture.

Buon Appetito!