“Why don’t we make this more often?” My father and I must have said that five times while we were making this. The prep is so simple, it has a ton of flavor and it only needs to bake for a half hour. This recipe only uses the calamari bodies; I’ll tell you what we did with the legs next week.
|1 lb cleaned calamari tubes
1 tbsp of x-virgin olive oil
½ of a small onion (sliced thin)
a big pinch of salt
a small pinch of pepperIngredients for the filling
½ cup of Seasoned Breadcrumbs
½ small onion diced fine
1 tbsp of extra virgin olive oil
1 clove of garlic diced fine
½ Tbsp of chopped fresh parsleyIngredients for the sauce
3 tbsp of diced tomatoes
1 tsp olive oil
small pinch of salt
small pinch of pepper
Rinse the calamari
Make the stuffing
Fill the Calamari
Dress the pan and bake
This is old school pasta with beans. My great grandmother used to cook it this way. There’s no building a flavor base or fancy sea salts. It’s one of those recipes where you put everything in the pot and just make dinner. If you can find fresh roman beans it will taste even better. When you use fresh beans they go in the pot with the other ingredients at the beginning.
1 14 oz can roman beans (drained and rinsed)
3 quarts water
1 large potato (peeled and diced 1/2″ to 3/4″)
1 14 oz can whole tomatoes
2 large carrots (peeled and diced 1/2″ to 3/4″)
1 medium onion diced course
5 basil leaves chopped
1/4 cup pure olive oil
1 1/2 tbsp salt
1 tsp pepper
1 lb ditali
4 quarts of water
1 tbsp salt
You need an 8-quart pot for the soup and a separate pot to boil the pasta in. Put all the soup ingredients, except the beans, into the pot and bring them to a boil. Boil the soup for 15 minutes. Add the beans. Turn the fire to medium and cook it for 20 minutes and then turn off the fire. At the same time you add the beans start boiling the pasta. When the water comes to a boil add the pasta and boil it for 12 minutes. Strain the water out of the pasta, add the pasta to the soup and serve.
Every one knows what a panetonne is. Do you know what a Colomba is? It’s the Easter version of Panetonne. We get a few cases in from Italy every year. They just came in this week with the chocolate eggs. Sorry, I don’t have a recipe for these, but they’re really hard to make. They might need to be hung upside down like the panetonne. I’m not sure.
Here’s the official answer:
Colomba pasquale [koˈlomba paˈskwaːle] or colomba di Pasqua [koˈlomba di ˈpaskwa] (“Easter Dove” in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas
The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with pearl sugar and almonds before being baked. Some manufacturers produce other versions including a popular bread topped with chocolate.
The colomba was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone that Motta foods were producing.
It’s the classic Sunday night dinner. You can put in it whatever you have in the fridge. There’s really no rules, so what I’m going to give you is the process.
One: get a pan that can go in the oven.
Two: Roast or saute your vegetables with some salt and olive oil. I used shredded potatoes browned in the pan with butter, and (roasted mushrooms, peppers, onions). After those two were done, I put some very thin sliced garlic and shredded cheese in the pan with them.
Three: Scramble a bunch of eggs. There are eight eggs in the pan I made. Put everything in the pan. Make sure the eggs get around everything, or it’ll break. I had already used the pan to cook the potatoes, so it was still hot. The hot pan will start to cook the eggs right away.
Four: Bake the whole thing uncovered on 275 for about twenty minutes to a half hour. Oh yeah, make sure the oven is hot before you put the eggs into the pan.
Five: Flip it carefully. I used a spatula to loosen the fritatta from the pan. Put a dish on top of the pan and flip the pan over with your hand on the dish. Flip it again onto another dish to get the pretty side facing up.
For at 6 quart pot
Two bunches of Kale – ripped up into bit size pieces
One and half pounds Italian sausage
two 35 oz cans peeled whole tomatoes
Six redskin potatoes – cubed with the skin still on them
One diced onion
One clove of diced garlic
Brown the sausage in the oven, 375 degrees 15 minutes. When it’s ready, set the tray aside to cool.
Put your kale, garlic and onion in the pot first. Season with a tablespoon of salt, a teaspoon of black pepper, a teaspoon of thyme,a drizzle of oil and a pinch of red pepper. Cook for a few minutes, until the kale and onions get soft.
Then, put the tomatoes in the pot, and let them cook for another 10 minutes. Add the potatoes. Top everything in the pot with water. Boil until the potatoes are fork tender.
While you wait cut the sausage into bite size pieces. When the potatoes are ready add the sausage to the pot and let it all cook together for another 12 minutes.
These are the easiest Potatoes to serve at parties because you bake them pre-cut. Make as many potatoes as you want. All the steps are the same.
1 lb Orzo Pasta
a little pasta water
1/4 lb pitted Kalamata olives
1 hot pepper finely diced
1/2 cup olive oil
1/2 cup chopped Parsley
salt & Pepper
There is a little bit of timing required to make this. You need to add a little pasta water to the frying pan. So, the trick is to have the pasta boiled before the olives are done frying. Don’t worry. Just adjust the frying pan heat to get the timing right.
Boil the pasta for about ten minutes.
Get the frying pan hot and fry up the olives and diced pepper with a sprinkle of salt and pepper.
If the pasta isn’t ready by the time the olives and pepper are done, turn off the fire and wait for it to finish boiling.
When the pasta is ready save a 1/4 cup of pasta water. Drain the rest.
Put the pasta into the frying pan and start cooking it on medium-high. Sprinkle in the pasta water as you stir the pasta in the pan to prevent it from sticking to the bottom.
When the water is all absorbed and the pasta has picked up all the flavors from the pan it’s done.
Put eveything from the frying pan into a big bowl and stir in the fresh parsley.
Pan frying is an art form.
To achieve masterful frying finesse, resulting in perfectly brown crispy edges and creamy soft centers, takes practice.
First, you need someone to show you the basics.
One large eggplant
2 cups of flour
5 eggs – scrambled
1 to 2 quarts of corn oil (enough for 2″ – 3″ deep in the pan)
Prep the work station
Line up three bowls: 1st flour, 2nd eggs, 3rd Breadcrumbs.
Cut the tips off the eggplant and slice the rest into 3/4” slices.
Flour & Breading
- Put all the eggplant slices into the flour bowl. Turn them around until all the surfaces are coated with flour.
- One at a time dip a piece into the eggs. Then put the slice into the breadcrumbs. Pat breadcrumbs firmly all over the piece.
- Repeat until they’re all breaded.
Take your time. The important thing here is not to rush.
You will be adjusting the fire, and therefore oil temperature a few times while these cook.
** The cook times are estimates you need to see the color change yourself.
Taste one to check if you have to. **
- Get the oil hot.
- Add as many pieces to the pan as you can without any overlapping.
- Turn the fire down half way.
- Let the eggplant cook for about 4 or 5 minutes. Until the bottoms start to turn brown.
- Turn the fire back up and flip the eggplant slices.
- After a minute turn the fire back down and cook the eggplant for around another 5 minutes.
When they’re done stack them on a wire rack so the extra oil can drain off.
What it the best thing to put on top of a dish of pasta?
If it’s summer, you can get away with fresh basil. Just rip up some fresh basil leaves on to the top of each dish you eat.
What got everybody in the house excited on Sundays was if mom or dad was frying some zucchini for the pasta.
This couldn’t be simpler.
Slice zucchini into thick round slices
Fry them in olive oil until they are nice and brown.
While they’re still hot season the zucchini with a sprinkle of salt and a half sprinkle of pepper.
Set each piece gently on a piece of paper towel until the pasta is ready.
Put them on top of your dish of pasta.
After the dough has risen lay it flat on the table. Chop up the olives and spread them and the thyme onto the dough. Fold the toppings into the dough and let it rise for another hour. To have it rise the best, put the dough in a bowl and cover it with a saran wrap and leave it in the sun.
When you bake the bread drizzle a good amount of olive oil on top, and bake it in a hot oven, 450 degrees for 20 minutes. Check to see if the bottom is brown. If it’s not, bake the bread for another 10 minutes.