madonna del piatto

Italian family cooking


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brown sugar steamed custard

lovely light and easy to make custard cook it as you like, stovetop or baked

lovely light brown-sugar custard, cook it as you like, stove-top or baked

Cooking for me is all about sharing. I have never been alone as long as I have been able to share a meal. That’s in fact how I made most friends in my life, around the stove-top and around the table.

And so it is that after publishing more than 100 recipes I have taken the courage to share two ways.

It’s time to ask what you, my readers, like. Of course I can read the blog stats, but I am not interested in soulless numbers, I am interested in people. Would you please help me? I need suggestions.

You know when you are making a search on a website and you click on the “find more like this” button? Please “click” on “write more recipes like this“.

Here is how to do it:

Please go to my recipe list, open your favorite or browse and find one that you intend to prepare. Please post in the comments which one you like and how you would like another similar one.

For example would you like more pasta sauces with vegetables? More simple puddings? More techniques? Why is one of my recipes a favorite of yours?

Please help, I will treasure your suggestions and try to work on recipes that I know you can use and enjoy for special occasion and – even better – for your everyday life.

Today’s recipe is for my friend Sandra who presently lives in a place that does not have an oven. As a consequence she can’t bake cakes. This is compensated by living at walking distance to the Colosseum, poor girl.

This is a delicious pudding that can be cooked on the stove-top in 20 minutes. It’s not only suitable to those who pursue their dreams in small city apartments but to various other occasions.

For example you can prepare it when your oven is full with other dishes or when it’s so hot that you don’t want to heat up the kitchen any further. Or you wish to save energy because you’re cooking for two.

However the recipe can be as easily baked in  the oven in which case you can double it or triple it for a crowd.

Recipe

Pudding

  • 300 ml heavy cream
  • 100 gr dark brown sugar
  • 4 large egg yolks
  • 1 pinch of salt
  • 1/2 teaspoon vanilla extract

Sauce

  • 2 organic oranges
  • 3 tablespoon light brown sugar
  • 1 tablespoon brandy

If baking, pre-heat the oven to 150°C / 300°F. If cooking on the stove-top prepare a shallow saucepan that can hold the pudding in its containers, e.g. individual ramekins.

individual custards cooked au bain marie

how to arrange the individual custards in a pan

In a small pan, warm the cream, brown sugar and salt over a medium-low heat, stirring until the sugar has dissolved. Remove from the heat. I actually microwave the cream/sugar mixture until warm enough to desolve the sugar.
In a mixing bowl, beat the egg yolks and slowly whisk in the hot cream mixture. Get read of the foam which has formed by straining it into a jug. This improves the custard’s structure.
Pour into 4 x 120ml (1/2 cup) ramekins or heavy custard cups. Cover tightly with a double layer of foil.
Transfer in a shallow pan lined with a kitchen towel as in the picture above. Fill the pan with boiling water until it comes to about a half way up the sides of the ramekins. Cover with a lid and simmer over low heat for 20-25 min. The custards will just set but still wobble slightly in the middle (they will set further on cooling). Remove from the pan.
If baking, transfer the ramekins into a deep roasting tin. Fill the tin with boiling water until it comes to about a half  way up the sides of the ramekins. Put it in the oven for 20 min. Remove and let it cool.
Chill for at least 3 hours before serving.
Sauce
You can make the sauce in advance as well as at the last minute but make sure to add it to the custards just before serving. If you add it too early its acidity will melt the surface of pudding in a quite unsightly way (I have done it :) ).
Halve the oranges and slice thin, less than 1/2 cm (1/4 inch) thick. Arrange in one or two layers in a shallow pan, sprinkle with brown sugar and with a few tablespoon to cover. Cover and simmer on very low heat until the slices are soft. Add brandy. Serve at room temperature or heat up slightly before serving.
you can also make una single pudding and serve it with the soft orange slices on top

you can also make una single pudding and serve it with the soft orange slices on top

In the first picture I have chopped the orange slices before piling it on the custards. Then I have topped them with one piece of my homemade candied peel and curls of dark chocolate.

Serves 4


18 Comments

how to cook artisan polenta (with sausages)

creamy and comforting, stone ground polenta with a pork sausage ragu

creamy and comforting, stone-ground polenta with a pork sausage ragu

Quick? Did I say quick?

No, I didn’t.

I do however say divine, comforting, luscious, creamy, heart warming.

Making a good polenta is a bit like making love. Slow and careful is generally better than plasticky and prepackaged. Tubes are for losers. I mean, polenta tubes. I hate them, they taste like soap.

I do occasionally use instant polenta as an emergency gluten-free meal. However, once you try the rustic, custardy flavor of organic stone-ground polenta there’s hardly a way back.

You will say:  it takes at least 40 minutes! I have lost count of the times I have heard “I don’t make real polenta because I have to stand forever by the stove “.

The truth is that with a bit of planning you can have a life and get two dinners out of it. I always cook twice as much so I can make baked polenta with the leftovers. It’s delicious and freezes well.

To minimize the chance of polenta sticking to the pan and therefore the continuous stirring, you need a tall pan with a heavy bottom. You also need to cook it over the lowest possible heat. Use a heat diffuser if your stove is too hot.

This way you need to stir it every 5-10 min which allows you to clean the kitchen, do laundry, make phone calls, play with FB, anything which would keep you home on a rainy evening. Even better, make a party of it. Polenta is ideal to feed a crowd and even your most clumsy non-cooking friend can take care of it.

Polenta with sausages

From top left: soffritto, sautee sasages, deglaze, add tomato and herbs, add salt and water to polenta, simmer, polenta before cooking (watery) and after (creamy)

 

Recipe

  • 400 gr (approx 1 lb) coarse polenta cornmeal, organic and stone-ground if possible.
  • 10-12 sausages (Umbrian sausages are flavored with garlic and black pepper, but the classic Italian style fennel sausages would be acceptable)
  • 1 each of the following: onion, carrot, celery stick, fresh bay leaf, sprig of rosemary, clove
  • 1/2 cup red or white wine
  • 3 lb canned peeled or crushed tomato
  • grated pecorino or Parmesan to taste
  • good quality, fresh and peppery olive oil

Make the sauce:

Using a pan which can accommodate the sausages in a single layer, saute onion, celery, carrot and sausages in 3 tablespoons of olive oil over medium heat. When the sausages start to brown, deglaze with wine.

I generally use white wine but in the picture above you can see that I have used a generous amount of red wine. This is simply because today I had a bottle which had been open for a couple of days and needed to be finished.

Note that red wine makes your sauce more acidic so you might need to correct it with 1-2 teaspoon sugar. This is generally not necessary if you use white wine. Just taste your sauce before serving to make sure.

Once the wine is evaporated add tomato, bay leaf, clove and a sprig of rosemary bound with kitchen string. Simmer over very low heat for at least 1 hour or until thick and velvety.

Make the polenta:

You need approx 1 lt (1 quart) water per 100 gr (3.5 oz) polenta. Mix the polenta meal with 2 teaspoon salt and 1/2 lt ( 2 cups) water at room temperature. This will soften the polenta and will avoid lumps.

Bring to the boil the rest of the water (3.5 lt / 14 cups) in a large pot then reserve 2-3 cups of it in another container. Different brands of polenta will absorb different amounts of water so you might not need it all. Pour the softened polenta in the boiling water, lower the heat to minimum and cook for 40-50 min. Stir as explained above, making sure to scrape the bottom and corners of the pan. If the polenta becomes too thick before 40 min add the reserved warm water by the cupful so it will not stick to the bottom of the pan.

The polenta is ready when it comes easily off the sides of the pan. This might not be clear the first few times you make it, so please taste it which will also help you to decide if you need more salt.

Serve:

Ladle the polenta into deep bowls, cover with a generous layer of sauce, one or two sausages, a drizzle of a fruity/peppery extra virgin olive oil and a sprinkle of Parmesan or Pecorino.

Leftovers:

Keep the polenta covered while you have dinner. If it becomes too cold it will be difficult to remove it from the pan. Transfer the leftover polenta in an oiled baking dish. Top with leftover sauce, sliced sausages and sliced mild cheese as mozzarella or caciotta. You can also add sautee mushrooms or a few handfuls of cooked, chopped spinach. Sprinkle with more grated cheese and put away or freeze for another dinner. When needed, bake at 200 °C/390°F for 30 min or until lightly golden on top. Defrost before baking.

Baked leftover polenta a great dinner made with no efforts!

Baked leftover polenta a great dinner made with no efforts!

Serves 8 or makes 2 dinners for 4.


6 Comments

classic white pasta bake with peas and ham

Baked fusilli with Parmesan, peas and ham

baked fusilli with Parmesan, peas and ham

Pasta al forno (baked pasta) is to Italy what macaroni and cheese is to the rest of the world. In the good, homemade, festive way, not – heaven forbid – in the Kraft dinner way. I was amazed to discover that the recipe was originally  imported to the US by no less than President Thomas Jefferson in 1802. He even had Parmesan and pasta imported from Italy as he was not satisfied with locally produced ingredients. Note: pasta and Parmesan, no Cheddar. Sadly the upper class appeal of pasta baked with cheese and butter disappeared already in the middle 1880s. My  guess is that it kept in a free fall until today’s microwavable abominations.

If you live in North America, you probably know all the above. As for myself, I can’t wrap my brain around the idea of a neon-orange dry cheese-flavored sauce in a prepackaged pasta mixture. The only idea gives me brain fog.

Hopefully you are here because you want to know how to make an authentic baked pasta, one that you will find in many Italian houses, particularly when in need to feed a crowd, from a summery garden-party to Christmas or other holidays.

  1. use good quality pasta, possibly bronze drawn and cook it in plenty salted boiling water for half of the time indicated on the package to avoid overcooking. For example, if the pasta package indicates 10 min, cook it for 5 min. If it’s gluten-free pasta you might need to cook it  one minute less than half time.
  2. instead of peas, use seasonal vegetables, saute with garlic, roasted or lightly steamed so they keep crunch and color.
  3. use only one or two types of vegetable in a recipe. This gives a more refined and decisive taste. If I combine two vegetables I tend to use them of approx. the same color, e.g. asparagus and zucchini, mushrooms and squash.
  4. Don’t overload it with condiments. You want to attain a balance of texture and flavor not a gloppy blob of fat. Less is more.

It’s a great recipe because you can change it with the seasons and you can prepare it in advance which is always a bonus when you have guests. It actually improves if you bake it until warmed through, cool off and refrigerate. Just finish it the next day before serving.

As you see from the recipe I use a modest amount of meat as a flavor enhancer. Pork can be substituted with stewed game or a slow cooked beef ragu with no tomato.  You can also easily make it vegetarian by using some smoked or blue cheese or a little black truffle.

Recipe

  • 500 gr (16 oz) short pasta like ziti, fusilli or penne
  • 2 and 1/2 cups Béchamel sauce made with 1/2 lt ( 2 cups) milk, 30 gr (2 tablespoon) corn starch and 30 gr (2 oz) butter.
  • 500 gr (16 oz) petite green peas
  • 1 onion, finely diced
  • 150 gr (5 oz) cooked ham, chopped finely
  • 200 gr (7 oz) mild cheese such as caciotta or mozzarella, sliced thinly
  • 100 gr (3 oz) grated Parmesan or Pecorino
  • white wine, salt, pepper, nutmeg to taste

Over low heat and covered, saute onion in a large pan until slightly golden. Increase the heat, uncover and deglaze with a few tablespoon of white wine.

Add peas and 1/2 cup water and boil quickly until they are cooked through but still bright green. Remove from heat and add the chopped ham.

Make a fairly thin Béchamel using my quick microwave method, see here.

Cook pasta in plenty salted boiling water until half of the cooking time. Drain and toss with half of the Béchamel, 2/3 of the grated cheese and all the peas and ham.

Line a ovenproof pan with oiled parchment paper. This pasta tends to stick even in non-stick pans. Make layers of the pasta mixture and the mild cheese ending with a layer of pasta, a layer of Béchamel and a generous sprinkle of grated cheese.

Bake at 200 °C ( 390 °F) until slightly golden on top.

Serves 6

A most festive dish, beloved by everyone

A most festive dish which will bring smiles all around the table


11 Comments

a gluten-free pasta dough which makes me happy

thin and strong, home-made gluten free fettuccine

thin and strong, homemade gluten-free fettuccine

Pasta is my favorite food in the world.

Pasta is sublime and comforting in its many forms, colors and textures. For an Italian cook, making pasta represents the very essence of cooking. It’s not only a habit, a tradition, a requirement. It’s deeper than that. It’s art. It’s in our genes.

Changing from a cornucopia of variety and flavors to gluten-free foods has lead me on a path of many twists and turns. Especially so for pasta.

Store bought GF pasta has finally improved but lots of what I have tasted has gone into the bin. And it does not help that I live in rural Umbria where strange and “fashionable” products are slow to appear on the shelves.

Ever since I discovered being wheat/gluten intolerant, I have sorely missed homemade fresh pasta.

For quite a while, I have researched, I have made experiments, I have discarded failures until today’s noodles. They are the real thing. As real as gluten-free pasta can get.

They have a neutral taste, they cook without falling apart even though they are almost as thin as wheat noodles. You can sauce them as you would do any pasta and you can roll them with a fork and pull them up from the plate in one single string, not in miserable bits.

If you have never made fresh pasta, please check carefully my tutorials and video (here and here) to learn how to make and roll the dough and how to cook and sauce the pasta.

Gluten-free pasta dough is more difficult to handle as it breaks easily and – being not as flexible – is not as forgiving as gluten pasta. If you cook for others who eat gluten, I advice you to try to make regular pasta a few times to get the hang of the method. Then make gluten-free pasta for yourself.

Recipe

  • 35 gr millet flour *
  • 170 gr potato starch
  • 170 gr corn starch
  • 6 gr (2 teaspoon) xanthan
  • 1 teaspoon psyllium husks
  • 3 eggs
  • 2 tablespoon olive oil

*you can also use rice, corn, buckwheat, basically any GF flour that you like to use to flavor the dough

Making the GF dough:

In a food processor blend all ingredients until the mixture begins to form thick crumbs. Meanwhile heat 1/2 cup water. Depending on the size of the eggs, you will need to add a variable amount of liquid in order to obtain a firm but pliable dough. With the blade running, add the hot water, one teaspoon at the time, until the dough forms a ball. You might need up to 3 tablespoon.

Getting the right consistency is crucial. Too wet and you will not be able to roll it through the pasta machine. Too dry and it will break making it impossible to shape it.

Now wrap the dough in clingfilm and let it rest at least 30 min. This resting period hydrates the dough and makes it easier to roll it.

Rolling the GF dough:

Set the smooth rollers of a pasta machine on widest setting. Cut the dough into golf-ball size pieces. Flatten one piece of dough into a rectangle with a rolling pin and feed it through the rollers.  To prevent sticking, dust with any fine gluten-free flour you have.

Roll the dough as thin as possible and as quickly as possible. Don’t fold it like you would do with wheat flour. Make sure to keep your pasta sheets relatively short, max 20 cm (8 inch) otherwise they will break in the middle. Minimal manipulation is key to success with this beast.

I  roll each piece of GF dough 3 times using the widest setting, an intermediate setting and one before the thinnest setting. The dough tends to shred if it’s too thin.

For example if the settings of your machine are numbered from 1 to 6, roll it at 1, 3 and 5 with 1 being the widest.

roll the pasta as thin as possible using only 3 settings of the pasta machine

roll the pasta as thin as possible using only 3 settings of the pasta machine

Place the pasta sheets on a wooden board or cotton towel to dry. Roll out the remaining dough in the same manner. The pasta should dry – at least 10 min. – before cutting so it will be more robust.  You should however prevent it from becoming brittle.

Feed the sheets through a fettuccine cutter and return your beautiful gluten-free noodles to the kitchen towels to dry until ready to cook.

Serves 4

my babies with a simple tomato sauce, a sprinkle of basil and a drizzle of newly pressed Alla Madonna del Piatto olive oil

my babies with a simple tomato sauce, a sprinkle of basil and
a drizzle of newly pressed Alla Madonna del Piatto olive oil

Notes:

  • This recipe is based on a variation of the GF flour mix used by Felix and Cappera and in turn derived from a recipe of Bette Hagman’s “More from the Gluten-Free Gourmet”.
  • If you are celiac make sure to use certified gluten-free ingredients to avoid gluten contamination
  • If you have allergies to some of the ingredients make sure to substitute by weight and type of ingredient (e.g. rice flour instead of millet flour, tapioca starch instead of potato starch)
  • xanthan and psyllium are used to substitute gluten, check online where to buy them as this is not the same in different countries
  • please check my recipe list for lots of suggestion of simple and seasonal pasta sauces


14 Comments

olive oil and wine ciambelline cookies

light, crispy and fragrant of fennel and anise ciambelline

light, crispy ciambelline, fragrant of fennel and anise

What an exciting and busy time this is! Summer is finished and fall has descended on us with all its gorgeous beauty. Olive harvest is well underway. This year we are gifted by the much needed help of friends who have come all the way from Singapore for the event, how delightful!

It’s a lot of work but we are having a fabulous time. Beside picking, we have been doing a great deal of laughing, chatting, cooking and drinking. We’ll probably be ready  in one more day and then we’ll need to wait until next week for the pressing and bottling to enjoy our emerald liquid.

The only and real “Alla Madonna del Piatto olive oil“.

The last few B&B/cooking guests will be arriving this week-end for our first – of I hope many – Pasta and Vino Tour. We should actually call it Pasta and Vino and Olive oil tour as it will be heavy on the bruschetta ;).

Pasta and Vino

This is an extraordinary time to be here, wineries are buzzing with activity, there are food festivals and farmer markets in many of the hilltop villages. Olive mills are running 24/7, everybody is out and about with nets and ladders to pick olives until dusk. And if that was not enough, there are mushrooms, truffle, thick farro soups, polenta, pumpkin, fresh fennel and cime di rapa to add to the cornucopia of incredible foods available just now. Add the salami and life is perfect.

Last night, tired after a day of trodding up and down the hill, we prepared a light dish of homemade gnocchi with pesto and these cookies. The term ciambelline means small ring cookies. They are as “seasonal” as a cookie can get as they are made with wine and olive oil.  One can while the night away with a tray of these and a good bottle of sweet wine to deep them in.

Recipe

  • 450 gr (3 cups) 00 or pastry flour, better if organic and unbleached
  • 150 ml (1/2 cup) extra virgin olive oil
  • 150 ml (1/2 cup) white wine
  • 2 tablespoon anise seeds
  • 1 tablespoon fennel seeds
  • 130 gr (1/2 cup)  light brown sugar
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 1/2 cup white regular sugar for coating

Preheat oven at 160 °C (340 ° F). Line a large baking sheet with parchment paper.

Place all dry ingredients – except the white sugar – in a food processor bowl. Using the blade at high speed, add the oil and wine and blend until most of the mixture forms a soft ball of dough, about 2 minutes.

If you don’t have a food processor or mixer, make the dough in a large bowl by hand and transfer on a lightly floured worktop.

Sprinkle the white sugar on a large flat plate or cutting board. On the worktop, roll the dough into 1.5 cm (1/2 inch) thick cylinders. Cut each cylinder into 10 cm (5 inch) pieces and roll them into the white sugar to coat.

roll the dough cycilinders in sugar, then form the rings

roll the dough cylinders in sugar, then form the rings

Pinch the ends of each cylinder together to form a ring.

Carefully arrange the rings on a the baking sheet. Bake for 30-35 min until just golden around the sides.

Cool on a wire rack and serve with sweet wine like a vinsanto, passito or marsala or a big mug of herbal tea.

Makes approx. 36 ciambelline.


9 Comments

green ravioli with zucchini, ricotta, lemon-butter and honey

oh, joy!

oh, joy!

I fell in love with colored pasta this summer. May be because I have had so many adorable children taking part at our cooking classes. They love surprises.

I have had giggling babies who obviously did not cook but seeemed to enjoy every minute of the action. One slept peacefully in a sling on the back of his mum while she was rolling the pasta. I have had 6 years old London from Los Angeles who screamed in delight at the sight of fettuccini being born out of the pasta machine.

For the 3rd time in 3 years, I have had S. who is Belgian, speaks fluently English and Spanish and will teach you how to greet in Arabic. He’s 7 and makes ravioli like a pro.

I have had a bunch of youngsters who can chop and stir like TV stars. Like Ian who equals flavors to colors because he’s a painter. And wolfs down cave-aged pecorino like it was a Mars bar.

I am in love with every one of them. They are so gentle, so competent, so intense when they cook. And note, I don’t do children classes, they do grown ups food.

I really am fortunate for sharing so many happy moments in my kitchen. So many smiles of families who come and go and bring away  a little piece of my heart with them. I treasure all my little (and no so little) friends.

Green pasta dough:

  • 60 gr cooked (3 tablespoon) spinach
  • 320 gr (1 and 3/4 cup) 00 flour
  • 3 large eggs

Ravioli filling

  • 2 medium zucchini (approx 400 gr) diced
  • 120 gr (4 oz) ricotta
  • 3-4 tablespoon grated Parmesan
  • 1 clove of garlic
  • 2-3 leaves basil

Lemon butter sauce

  • 2 tablespoon butter
  • 2 tablespoon heavy cream
  • a 2 inch-long strip lemon zest chopped very finely
  • 2 tablespoon  lemon juice
  • 2  tablespoon grated Parmesan cheese
  • 1 tablespoon chopped parsley to garnish
  • 2 teaspoon honey to drizzle

For the ravioli filling:

Sautè zucchini in 1 tablespoon olive oil until just starting to become golden. Take off the heat, add one finely minced garlic clove and a few thorn basil leaves. Set aside to infuse. When at room temperature,  pulse chop in a food processor together with the ricotta and two tablespoons Parmesan until creamy.

For the pasta dough:

Steam or boil spinach, drain and make sure to remove all excess moisture from the leaves by squeezing really hard in your hands. Whisk  eggs in a bowl and reserve.

In a food processor blend the flour and spinach at high speed until you have a light green powder. Add eggs to the mixture until it forms a ball. You might not need all the eggs. In fact, depending on the size of the eggs and moisture of the spinach it might be necessary to regulate the amount of liquid in order to obtain a firm dough.

Alternatively purè the spinach first in a blender, then mix all ingredients on a lightly floured surface,  knead the dough, incorporating additional flour as necessary, until smooth and flexible, minimum 20 minutes. The dough can be used immediately but may be made in advance and covered with a cotton tea towel. A resting period relaxes the gluten in the dough and makes it easier to roll it.

Make the ravioli:

Roll the pasta dough into rectangular strips as explained here

fascinating, isn't it?

Put teaspoons of the zucchini and cheese filling about 5 cm (2 inches) apart on the sheet so that you can make a “parcel” by folding over the pasta sheet. Using a ravioli wheel cutter seal each parcel by cutting on three sides (the fourth is the fold).  Carefully place the ravioli on a dry cotton towel taking care that they do not overlap otherwise they will stick to each other.

green ravioli2

Cook and sauce:

Heat the butter, zest and juice in a saucepan pan over low heat until the butter is melted. Add cream and remove from heat.

Cook the ravioli in salted boiling water for 3 minutes. Strain, reserving 1/2 cup pasta water and transfer in the saucepan on medium heat.

Briefly stir to absorb the sauce. Add the Parmesan and a 1/2 ladle  of the reserved pasta water and stir some more on high heat until the liquid is absorbed. See also my video to know to cook and sauce pasta the Italian way.

Plate, sprinkle with chopped flat leaf parsley, a drizzle of your good olive oil and few drops of raw artisan honey.

Serves 4.

beautifully green and light whith just a touch of lemony sauce

beautifully green and light whith just a touch of lemony sauce

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