Pasta with Broccoli, Cauliflower, or Broccoli Raab

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Makes: About 4 servings

Time: About 40 minutes

Use the same water for the broccoli as you do for the pasta to save cleaning a pot and to make things go a bit faster. Olive oil is not just a cooking medium here but also one of the main flavors. So, in addition to the 1/4 cup used to cook the garlic, I add some to taste at the end, usually a teaspoon or so per serving. Recipe from How to Cook Everything.

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Posted in Italian, Produce

The Minimalist: Fazzoletti with Chunky Pesto

If the idea of undertaking fresh pasta at home makes you want to cry, you may need a pasta handkerchief.

Posted in Italian

8th Day of HTCE: Pizza Dough

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I’m giving away copies of the new How to Cook Everything iPad App, one every day until new year’s eve. Just sign up for the newsletter (look to your left) to enter the running. I’ll pick an email address at random and send you the App.

Pizza Dough

Makes: Enough for 1 large or 2 or more small pies

Time: 1 hour or more

You won’t believe how simple it is to make pizza dough at home. And because the dough freezes very well (at least for a couple of weeks), it’s even practical to whip up a batch for one or two people and tuck the rest away for another day.

To make pizza dough by hand or with a standing mixer, follow the directions, but use a bowl and a heavy wooden spoon or the mixer’s bowl and the paddle attachment instead of the food processor. When the dough becomes too heavy to stir, use your hands or exchange the mixer’s paddle for the dough hook and proceed with the recipe.

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Posted in Behind The Scenes, Italian

Pasta with Seared Radicchio, Steak, Balsamic

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By Freya Bellin

This dish is full of striking flavor combinations. The red onions really absorb the balsamic vinegar and become ultra sweet, which works nicely to offset the bitter radicchio. Plus, the shades of dark purple are really beautiful. The fresh basil comes through surprisingly strongly here too, both in flavor and color. A half cup may seem like a lot, but it’s a great addition.

Notably, this dish is truly a pasta dish and not a steak dish. There’s only a half pound of meat for four servings, but it’s just enough to make it a filling entree. If you like your steak very rare, 2 minutes on each side should be plenty of cooking time. My steak looked quite rare when sliced, but once it was added back to the pot with the other hot ingredients, it seemed to continue cooking a bit too. When the weather gets warm again (or for those of you who are happy to grab a coat and grill outside in the winter), I bet that the vegetables and meat could be grilled rather than seared for an extra smoky element. As mentioned below, it tastes great at room temperature, and while it works for winter, I’ll be happy to make this again come summer picnic season.  Recipe from The Food Matters Cookbook.

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Posted in Italian, Recipes

Polenta Cakes with Garlicky Mushrooms

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By Freya Bellin

Polenta can be really fun to work with because of its versatility. You could serve it as a grain with stir-fried vegetables, under an egg, or even as a savory breakfast cereal (think grits). Or, as in the recipe below, there’s also the option to cool it and pan fry or bake it to get more of a solid “cake”. For this recipe, make sure in step 1 to cook down all of the liquid. By the time the polenta comes out of the pot, it should be very thick like a dough and almost resist being spread into a pan. If it’s at all runny, it won’t cool and set properly.

Polenta and mushrooms make a great pair in this dish, both in terms of flavor and texture. Mushrooms get a little chewy when cooked, which is great against the crispy polenta cakes. This mushroom recipe in particular is a great one to have in your back pocket— it’s fast and flavorful and could be served as a vegetable side dish or even inside an omelet with goat cheese. The thyme, garlic, and wine all work beautifully together to make an earthy, very garlicky dish. While this dish involves some forethought because of the cooling process, it requires little active time and comes together easily. If you end up with scraps from cutting up the cooled polenta, you can bake those up too and eat them like fries with ketchup or BBQ sauce. Recipe from The Food Matters Cookbook.

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Posted in Italian, Recipes

Dinner with Bittman: Pasta with Leeks and Parsley

Recipe from How to Cook Everthing.

Pasta with Leeks and Parsley

Makes: About 4 servings

Time: 30 minutes

Leeks become tender quickly enough to make a distinctive sauce for pasta in little more time than it takes to boil the water and cook the pasta. And teamed with the classic southern Italian quartet of garlic, chile, parsley, and olive oil (butter’s good, too), the sauce is delicious.

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Posted in Italian, Recipes

Dinner with Bittman: Pizza Dough

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Recipe from How to Cook Everything.

Pizza Dough

Makes: Enough for 1 large or 2 or more small pies

Time: 1 hour or more

You won’t believe how simple it is to make pizza dough at home. And because the dough freezes very well (at least for a couple of weeks), it’s even practical to whip up a batch for one or two people and tuck the rest away for another day.

To make pizza dough by hand or with a standing mixer, follow the directions, but use a bowl and a heavy wooden spoon or the mixer’s bowl and the paddle attachment instead of the food processor. When the dough becomes too heavy to stir, use your hands or exchange the mixer’s paddle for the dough hook and proceed with the recipe.

3 cups all-purpose or bread flour, plus more as needed

2 teaspoons instant yeast

2 teaspoons coarse kosher or sea salt, plus extra for sprinkling

2 tablespoons extra virgin olive oil

1. Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.

2. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)

3. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)

4. When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.

 

Posted in Italian, Recipes

Less-Meat Mondays: Cannellini with Shredded Brussels Sprouts and Sausage

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By Freya Bellin

With the end of summer we must grudgingly say goodbye to peaches and berries, but I happen to love fall produce.  One of my favorites, the Brussels sprout, is a kind of vegetable underdog.  Over the past few years it seems to have made the transition from rejected to revered, and I love finding recipes that would bring even the most hesitant of sprout-eaters onto the bandwagon.  This is one of those recipes.  The sausage (I used an Italian chicken sausage) and red pepper flakes add nice heat to the dish, and shaved Brussels sprouts make it light and salad-like. This is essentially a meal on its own, but I bet it would taste great over polenta or farro.  I opted to serve it in a bowl with a big hunk of onion and olive focaccia to help soak up the juices.  Recipe from The Food Matters Cookbook.

Cannellini with Shredded Brussels Sprouts and Sausage

Makes: 4 servings

Time: 20 minutes with cooked or canned beans

Cannellini beans with garlic and sausage are admittedly hard to beat (there’s a reason you see it everywhere). But shredded Brussels sprouts are a welcome addition to this classic combination; if there are still Brussels sprout haters out there, this will convert them. Serve this dish, with its beautifully flavored pan juices, over cooked grains like farro, bulgur, or cracked wheat, or a couple of thick slices of toasted bread.

3 tablespoons olive oil

8 ounces Italian sausage, casings removed

2 tablespoons minced garlic

Red chile flakes, to taste

Salt and black pepper

1 pound Brussels sprouts, shredded in a food processor or roughly chopped

1⁄2 cup white wine or water

2 cups cooked or canned cannellini beans, drained

1. Put the oil in a large skillet over medium heat. When it’s hot, crumble the sausage into the pan and cook, stirring occasionally to break the meat into relatively small bits, until browned, 5 to 10 minutes. Add the garlic and chile flakes and sprinkle with salt and pepper. Cook and stir for another minute or so.

2. Add the Brussels sprouts and wine to the skillet and cook, stirring frequently, until the sprouts are tender but still a bit crunchy, 5 to 10 minutes.

3. Add the beans and cook, stirring occasionally, until they are heated through, just a minute or 2. Taste and adjust the seasoning. Serve.

 

Posted in Italian, Recipes