Category Archives: ITALIAN CUISINE

STUFFED PORTOBELLO MUSHROOMS WITH SWEET ITALIAN SAUSAGE, WHITE WINE, AND FENNEL

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Yesterday was devoted to stripping our trailer of our travel clothes, dirty towels, perishable items, cameras, binoculars, and other assorted “things” after our recent trailer trip to Yosemite National Park. (A couple of pictures at end of blog if you’re interested.)

By the time we had finished with the trailer, and gone to the grocery store for a few staple items, the last thing I wanted to do was spend a bunch of time in the kitchen preparing dinner. Plus Mr. C. had a homeowner’s board meeting last evening so I was under a time crunch.

While I was at the store, I happened to have picked up 4 beautiful Portobello mushrooms, a package of Italian sausage, and a fennel bulb. So while putting away the groceries when we got home, I decided to make something using these three ingredients. I already had a lovely recipe for stuffed Portobello mushrooms on this blog, (Sausage, Spinach, and Cheese Stuffed Portobello Mushrooms) but when I looked it over, I didn’t have all the ingredients on hand. And I sure as heck wasn’t going back to the grocery store. So I sat down at my computer and came up with this version.  We loved the mushrooms, so now you are up-to-date with not only our lives, but part of the reason this recipe is now being posted.

A couple other reasons this recipe made the cut, and believe me, about 30% of my culinary endeavors never get posted, is that the mushrooms were easy to prepare and only took me about 35 minutes to get them in the oven. That time even included getting the white rice going in the rice cooker. (And no, I don’t usually serve white rice, but I was in a hurry last evening. And steamed white rice takes less time and effort than almost any other side dish. Sometimes you just have to cut yourself some slack! And last night was one of those times.)

So I would recommend that you give this recipe a try. The filling is perfect with the delicious taste of the mushrooms. (Sweet Italian sausage and fresh fennel are simply a match made in heaven.) Add a little white wine, garlic, and Parmesan, and truly, what’s not to like? Buon Appetito

And for those of you who possess enquiring minds, the steamed white rice was ideal with the stuffed mushrooms. Of course it was!

  • 4 lg. Portobello mushroom caps
  • 1 T. extra virgin olive oil
  • 1 lb. bulk sweet Italian sausage
  • ½ med. yellow onion, chopped
  • 1 chopped fennel bulb
  • 3 garlic cloves, finely minced
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • pinch crushed red pepper flakes
  • 1/3 c. dry white wine
  • 1 T. finely minced fresh parsley
  • 4-6 oz. cream cheese, cut into cubes
  • non-stick cooking spray or butter, for greasing the baking pan
  • ½ c. grated Parmesan cheese

Using a slightly damp paper towel, wipe the mushroom caps removing any dirt. Cut the stems off and finely chop. Set aside. Use a spoon to remove the dark gills on the underside of the mushroom caps. Discard gills and set mushroom caps aside.

In a large fry pan, heat the olive oil, break up the sausage, and cook until only a small bit of pink remains. Add the chopped mushroom stems, onion, and fennel. Cook until both the onion and fennel are starting to soften. Add the garlic, salt, pepper, crushed red pepper flakes, wine, and parsley; cook for one minute. Remove from heat and stir in the cream cheese.

Place the mushrooms in a greased baking dish. Evenly divide the sausage mixture as you stuff the mushrooms. Top each stuffed mushroom with Parmesan cheese.

Place in a pre-heated 350 degree oven for 35-40 minutes or until the mushrooms are soft and the Parmesan cheese is crisp on top. Serve immediately.

Yosemite – Half Dome from Glacier Point

Interesting “fossil” in front of interesting rock formation

CASTELVETRANO OLIVE TAPENADE

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OK, I know you can’t find castelvetrano olives just anywhere. But, if you have a Costco near you, Costco is your best bet. Of course if you live in the Seattle area, you can almost always find these little green gems at PFI. Don’t know about PFI, well you are about to learn about a great resource for all things delicious.

How best to describe how to get to PFI (Pacific Food Importers) from here. Since I am writing this post from Castle Rock State Park in Almo, Idaho (southern Idaho near the City of Rocks National Reserve and the Utah border) finding an address right now without internet access is impossible. So I am going to postpone any further writing until I get to a park with internet access.

Wells, finally – internet at my disposal. (Now writing from Wells, Nevada. Home of some of the most scenic mountain drives and hikes you could ever experience. Who knew?!?!) But back to PFI……

First thing you need to know is that PFI is not a fancy place. So don’t think you are going to a Central Market or Whole Foods type of store. Think absolute opposite! It’s a small hole-in-the-wall, warehouse type facility at the bottom of an alley just south of the International District, next to what used to be the Immigration Office (complete with a barbed wire fence) and just east of the railroad tracks and Safeco Field. Like I said, not a glamorous location. But, to me this place is mecca. The address is 1001 6th Ave So #B, Seattle 98134

But enough about PFI, and back to this recipe.

Whenever I want an appetizer that works with just about any type of food, I make a tapenade. First of all, tapenade is easy to make. Plus I almost always have the ingredients on hand. And of course the most important reason to serve this fabulous appetizer is that it is just plain delicious.

So get yourself some olives, and make this spread at your earliest convenience.

And sorry to those of you who have been waiting for this recipe. I’ve been seeing the wonderful states of Washington, Idaho, Utah, Nevada, and Oregon with Mr. C. and Pull-Winkle. (See picture of Pull-Winkle at bottom of post.)  

  • ¼ c. extra-virgin olive oil
  • 2 garlic cloves, roughly chopped
  • 3-4 anchovy fillets  
  • 1 tsp. fresh lemon juice
  • freshly ground black pepper
  • pinch dried thyme
  • 1½ c. pitted castelvetrano olives
  • 1 T. drained capers

In a small saucepan, combine the olive oil and garlic. Cook over low heat for 2-3 minutes or until the garlic starts to soften. Remove from heat and cool to room temperature.

Combine the cooled olive oil, garlic, anchovy fillets, lemon juice, a couple grinds of black pepper, and dried thyme in a food processor. Process until thoroughly pulverized. Add the olives and capers and pulse until they are coarsely ground. (Do not over process. You don’t want a paste.)Store in a lidded glass container. Refrigerate. 

 

CREAMY CHICKEN, GARLIC, MUSHROOM, AND PARMESAN CHEESE PASTA

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Well, sometimes the stars appear to be in proper alignment and events happen that turn out to be delightful. Mr. C. and several other wonderful musicians in the area were on the faculty of a jazz camp being held at nearby Warm Beach Camp and Conference Center.

And the day before yesterday, Mr. C. happened to be free from about 4:00 in the afternoon until 9:00 pm when he was to accompany 2 of the 3 student (average age 70+) ensembles. Happened our good friend Todd was playing the same gigs and free at the same time. So Mr. C. called me and asked if he could bring a friend home for dinner? Of course! Then I found out it was Todd. That made it even better!

I warned both guys that I was testing a new recipe, but they both agreed that being guinea pigs was just fine with them. (What good sports!)

Anyway, I lucked out. The pasta turned out to be very tasty. And even using 4 cloves of garlic, the over all flavor was subtle, delicate, and delicious. 

I got the idea and bones for this recipe from the Recipe Critic site. I changed a few amounts, added a couple of ingredients, and the results were acclaimed by both guys.

So if you need a very simple, but guest-worthy dish to serve some evening when you don’t have a lot of time, I would offer this recipe as a happy solution. All you need to accompany this dish is a green veggie or a simple green salad. Although, garlic bread would always be a delectable  addition. That, and a bottle of chilled dry white wine.  

  • 2 T. extra virgin olive oil
  • 2 boneless, skinless chicken breasts, cut into bite sized pieces
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 10-12 sliced button mushrooms
  • 2 T. cognac or brandy, opt.
  • ¼ c. unsalted butter
  • 1 med. shallot, finely minced
  • 4 garlic cloves, finely minced
  • 1 T. all-purpose flour
  • ½ c. chicken broth
  • 1 c. heavy cream or half & half
  • ¾ c. grated Parmesan cheese, plus more for passing at table
  • 1 c. chopped baby spinach, or more to taste
  • 6 oz. angel hair pasta, cooked al dente

Heat the olive oil in a large heavy frying pan. Add the chicken pieces, sprinkle with salt and pepper, and cook just until done (no longer pink). Remove to a bowl. Set aside. Add the sliced mushrooms to the fry pan and cook for a few minutes until tender and slightly browned. Take off heat and add the cognac. Remove the mushrooms to the same bowl with the chicken. Set aside.

Melt the butter in the same pan in which you cooked the chicken and mushrooms. Add the shallot and cook over medium-low heat for 2 minutes. Add the garlic and cook for 1 minute. Whisk in the flour and keep stirring for 2 minutes.

Whisk in the chicken broth, heavy cream, and Parmesan cheese. Taste and adjust seasonings. Add the reserved chicken and mushrooms, including any juices at the bottom of the bowl.

Stir in the spinach and let the sauce simmer until the spinach wilts and all the ingredients are hot.

Add the freshly cooked al dente pasta. Serve immediately. Pass additional Parmesan cheese.  

Note: This is one of those recipes where it is advisable to prep all your ingredients ahead of time. The actual cooking of this dish takes very little time. So being all prepped is the wise choice.    

 

 

 

ROASTED EGGPLANT WITH LEMON, GARLIC, AND BASIL

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I love eggplant. But sometimes I don’t want to spend a lot of time preparing an eggplant dish. Sometimes (becoming more and more often these days) I want to make life easier on myself. Granted, I don’t mind if there are a few steps to a dish, because normally I would be working on other dishes at the same time anyway. So, as long as the steps are easy, I’m all over preparing almost any simple recipe requiring multiple steps.

And this recipe could not be easier to prepare. Yes, you still have to cut the eggplant, and let it hang out coated with salt for about half an hour, and whisk a “slather” together. But that’s about as difficult as it gets.

So this delicious dish fits right in with my general outlook these days of preparing and serving simpler and more nutritious meals.

This dish also has the advantage of being a lovely addition to a meal featuring a very rich entrée.

Last evening our good friends Mark and Vicki came over for a simple Italian inspired meal. For appetizers I served Creamy Anchovy Garlic Spread with crackers and homemade soft Italian bread (recipe to be published soon), marcona almonds, and Castelvetrano olives. (Mr. C. provided the adult beverages.)

Next I served Angel Hair Pasta with a Butter, Sage, and Lemon Cream Sauce (very rich), Simple Italian Rocket (Arugula) Salad (nice and tangy to offset the richness of the pasta), and this eggplant recipe (again not rich, but contributing a lovely flavor and mouth feel). (Mr. C. served a charming cold Rosé.)

For dessert, Tuscan Cantuccini, espresso, and a delightful licorice dessert liqueur we brought back with us from our last trip to Italy. (Bold = recipes on this site.)

So if you too are an eggplant lover, give this simple, fairly inexpensive, and delicious dish a try some evening. You will not be disappointed. BTW, this dish is based on a recipe I found on the allrecipes.com site.

(Wow, I just now thought how perfect this recipe would be as the base for an easy Eggplant Parmesan! So please excuse me. I can’t write anymore. I need to don my “mad kitchen scientist” hat and write down my “Parmesan” thoughts before they escape to “senior” land.)

  • 1 lg. eggplant
  • 1 T. kosher salt
  • ¼ tsp. granulated garlic
  • ¼ tsp. dried basil
  • freshly ground black pepper
  • 3 T. extra virgin olive oil, plus more to grease the baking dish
  • 2 T. fresh lemon juice
  • lemon wedges, garnish, opt.

Wash, dry, and cut off the leafy end of the eggplant. Then slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each quarter in half (in the middle) to make a total of 16 pieces. Place the eggplant into a bowl and sprinkle with the kosher salt. Gently toss to make certain each piece is thoroughly coated. Let sit for 30 minutes.

Meanwhile, whisk the granulated garlic, dried basil, pepper, and olive oil together. Set aside.

When the eggplant has sat in the salt for 30 minutes, pour it into a strainer and run cold water over each piece to remove most of the salt. Let drain then pat dry with paper towels.

Place the eggplant pieces in a single layer, skin side down, in a greased baking dish. Brush each piece with the olive oil mixture.

Roast in a pre-heated 400 degree oven for 25-30 minutes or until softened and lightly browned. Remove from the oven and sprinkle with the lemon juice. Garnish with lemon wedges and serve immediately.

TUSCAN CANTUCCINI (ITALIAN TWICE-BAKED BISCUITS)

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So, we are all familiar with biscotti (pronounced bee-Scott-tee), but probably less familiar with cantuccini (pronounced cantu chee (as in cheese) knee – emphasis on the chee). BTW, one biscotti is a biscotto, and one cantuccini is a cantucci. (Welcome to Italian language school.)

Anyway, cantuccini are a Tuscan twice-baked biscuit often served for dessert with Vin Santo. According to Total Wine, “The sweet dessert wine Vin Santo – “holy wine” – is unique to Italy’s Tuscany region. Traditionally, wine makers dry grapes by hanging the harvested bunches up or arranging them on racks in attics or barns. After three or four months, the semi-dried grapes are full of concentrated sugars and flavors. After pressing, the juice is fermented in small wooden barrels, and  aged for at least three years. The barrels are never completely filled, which exposes the wine to air. They’re also subject to varying temperatures throughout the year.

This treatment, which would wreak havoc on ordinary table wine, can have a delicious effect on Vin Santo. The wine emerges from aging with a characteristic nutty, caramel flavor, a deep golden color and an alcohol content that ranges from 14 to 17 percent. Vin Santo is typically made with Trebbiano and Malvasia grape varieties. A red Vin Santo may also be produced from Sangiovese.”

Me again – The only problem with Vin Santo, is that we have never found a good Vin Santo in the United States. We have brought back Vin Santo in our luggage after trips to Italy, but have never been able to find the real thing here in the states. BTW – If you know of a truly great Vin Santo that can be purchased here, please let me know. I would truly appreciate having that information.)

But back to these cookies/biscuits/type of biscotti/whatever you choose to call them. They are so very delicious. I actually took my old recipe (see Anise Biscotti with Almonds under Biscotti – 6 Ways from Sunday on this site) and adapted it to better resemble the cantuccini we experienced in Tuscany.

So if you want the perfect dessert for an Italian themed dinner, or just want to make a fairly simple cookie for your family to enjoy with breakfast, lunch, or dinner, give this recipe a try. These cantuccini are so much better than anything you can buy in a market or bakery, for about a 6th of the price.

It actually just about kills me when I see a package of 6 biscotti selling for more than it cost me to bake a large batch of these at home. (That’s why I got into home cooking and baking in the first place. I wanted good food without paying an arm and a leg for it. True confession!)

So save your shekels, insure the quality of the ingredients in the biscuits your family will be consuming, provide your family with a tantalizing olfactory experience, and take a break from it all with a lovely cup of coffee or tea and one of these old-world delights. You deserve it! Take care my friends.

  • ½ c. unsalted butter, room temperature 
  • 1 c. sugar
  • 3 eggs
  • 2 tsp. crushed anise seed (not ground) I use my mortar and pestle.
  • 1 tsp. vanilla
  • 3 c. unbleached all-purpose flour
  • 1 T. baking powder
  • ½ tsp. salt
  • 1 c. chopped slivered almonds, toasted

Cream butter and sugar together. Add the eggs, crushed anise seed, and vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt. Combine with butter mixture. Stir in the toasted almonds.

Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into a 12 x 3-inch rectangle.

Bake in a pre-heated 350 degree oven for 30 minutes. Remove from oven. Cool for 13 minutes. Cut each roll diagonally into ½-inch thick slices. Turn the slices cut-side down on the baking sheet. Bake for 13 minutes or until firm. Remove from oven and cool on baking sheet.

Store in an airtight container. 

Note: I suggest baking biscotti with straight oven heat. Convection baking browns them too quickly. These cantuccini are perfect with coffee, tea, or dunked in a glass of Vin Santo.

 

  

CREAMY TUSCAN SPREAD OR DIP

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I found the bones of this recipe on “the girl who ate everything” site. The recipe contained most, but not all, of the flavors I wanted to feature in an Italian appetizer. So I adopted the recipe, but added a few ingredients I felt should be represented in this dish. Call me an Italian ingredient snob, but I simply had to add some basil and Parmesan to the mix, along with a bit of sour cream for additional creaminess.

And you know what – it worked. My guests loved the spread, as did I!

So next time you want a hearty and delicious appetizer that can be made ahead, mix up a batch. After all – it’s Italian! What could be better than that?!?!  

  • 1 (8-oz.) pkg. cream cheese, room temperature
  • ¼ c. sour cream, or more as needed
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 sm. garlic clove, finely minced
  • 2 T. minced fresh Italian parsley, plus more for garnish
  • 1/3 c. loosely packed chopped fresh basil
  • 1 (14-oz.) can artichoke hearts, drained and chopped  
  • ½ c. thinly sliced black olives
  • 4 green onions, finely chopped
  • 1/3 c. finely chopped sun-dried tomatoes
  • ¼ c. finely grated Parmesan cheese

Mix the cream cheese and sour cream together until smooth. Add the remaining ingredients. Adjust seasoning. Scoop into a pretty bowl. Cover with plastic wrap and chill for at least 4 hours. Serve at room temperature with crudité, crackers, or toasted baguette slices.

 

 

 

LAMB RAGÙ WITH PENNE PASTA

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Once upon a time I helped raise 4 children. And my little darlings loved to eat. And one of their favorite dishes was leg of lamb. Now with 4 hungry kidlets, there were rarely leftovers of any kind. But this was especially true when leg of lamb was on the menu. They would actually fight over who was going to be the chosen one to gnaw on the bone! Seriously!

Now that my memories of my children’s formative years are gracing me more often as I race into my senior years, I take delight in some of the consequences of their adulthood. Like the fact that I now almost always have leftovers when I cook a leg of lamb. Oh joy and delight! But with the actual reality of leftover lamb comes the inevitable question of what the heck to do with it?

OK, I could prepare a lamb curry. It’s always a winner. But not the other evening because I had served chicken curry only two nights before. So now what? Well then, there’s always soup. Nope. Not workin’ for me this time. How about stew? No again. Then a crazy thought. What about Italian? What about Italian!! How about a ragù? How about a ragù!! So the following recipe is the result. Hope you enjoy it.

And for those of you who still have children at home, and therefore no leftovers, I included a version using uncooked lamb. And yes I know lamb might be a hard cell for young children. Bambi and all. So just call it “pasta with red sauce”. If they insist on knowing what’s in the sauce, consider calling the meat “young sheep”. If your children are teenagers, you’re on your own!

Ragù Using Leftover Lamb:

  • 2 T. extra-virgin olive oil
  • ½ c. chopped onion
  • ½ c. finely diced carrot
  • ½ c. finely diced celery
  • ½ c. finely chopped pancetta
  • 2 T. chopped fresh rosemary
  • 2 lg. garlic cloves, minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • pinch crushed red pepper flakes
  • 1 c. dry white wine
  • 1 28-oz. can Italian tomatoes, coarsely chopped if necessary, with their juices
  • 2 T. tomato paste
  • 1 c. chicken or vegetable broth
  • ¼ c. whole milk or half and half
  • ½ -¾ lb. leftover lamb, cut into fine dice (plus any saved juices from the roasting pan)
  • ½ -¾ lb. penne pasta, cooked al dente (or your pasta of choice)
  • 2/3 c. freshly grated Pecorino Romano or Parmesan cheese, plus more for serving

Pour the oil into a large fry pan and place over medium heat. Add the onion, carrot, and celery. Cook, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered; the pancetta should remain soft. Add the chopped garlic, salt, pepper, and red pepper flakes. Cook for 1 minute. Add the wine and slowly simmer until evaporated, about 7 minutes. Add the canned tomatoes, tomato paste, and broth; simmer gently for 15 minutes, stirring from time to time. Add the milk and cook for 1 minute. Stir in the cooked lamb and cook until the lamb is just warm. Adjust seasoning. Add the drained pasta and the 2/3rds cup cheese. Serve at once, passing additional cheese at the table.

Ragù Using Uncooked Lamb:

  • 2 T. extra-virgin olive oil, or more if required
  • ¾ lb. lamb cubes, dried with paper towels
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ c. chopped onion
  • ½ c. finely diced carrot
  • ½ c. finely diced celery
  • ½ c. finely chopped pancetta
  • 2 T. chopped fresh rosemary
  • 2 lg. garlic cloves, minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • pinch crushed red pepper flakes
  • 1 c. dry white wine
  • 1 28-oz. can Italian tomatoes, coarsely chopped if necessary, with their juices
  • 2 T. tomato paste
  • 1 c. chicken or vegetable broth
  • ¼ c. whole milk or half and half
  • ¾ lb. penne pasta, cooked al dente
  • 2/3 c. freshly grated Pecorino Romano or Parmesan cheese, plus more for serving

Pour the oil into a large fry pan and place over medium heat. Add the lamb pieces, sprinkle with salt and pepper, and fry until the outside is browned but the inside is still medium rare. Remove from pan with a slotted spoon. Set aside.

Add the onion, carrot, and celery to the pan, adding a little more oil if necessary. Cook, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered; the pancetta should remain soft. Add the chopped garlic and red pepper flakes. Cook for 1 minute. Add the wine and slowly simmer until evaporated, about 7 minutes. Add the canned tomatoes, tomato paste, and broth; simmer gently for 15 minutes, stirring from time to time. Add the milk and cook for 1 minute. Stir in the cooked lamb and cook until the lamb is just warm. Adjust seasoning. Add the drained pasta and the 2/3rds cup cheese. Serve at once, passing additional cheese at the table.

CHICKEN MARSALA

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I love this chicken recipe. (Actually I love most chicken dishes.) But this one is particularly near and dear to my heart. (I think it has something to do with the Marsala wine, mushrooms, and fresh thyme.) Whatever it is (probably the combination of ingredients), I am completely hung up on this dish. I even dreamt about it the other night. Now that’s scary!

So when I opened my Jan/Feb issue of Cooking Light magazine, and there on page 28 was a close cousin recipe of my very own recipe for Chicken Marsala, I immediately checked my blog to see exactly what the differences were. What!?!? No recipe on my blog for this amazing Sicilian classic? How could I possibly have been so remiss? Well, starting today, you now have my recipe for one of the tastiest and easiest Italian dishes to prepare.

Now many people pound the chicken before frying it. Not me. Too much work. Plus I find that meat that has been pounded sometimes feels mushy. I love minced meat (ground beef, sausage, ground turkey and chicken), but I don’t like mushy. But if you like to hammer on meat, by all means use your mallet or the side of a wide butcher knife instead of cutting the meat with a knife. Really makes no matter. The chicken will still be delicious.

So enough blather Patti. It’s already way past time this recipe appeared on the blog!

(If you would like to know a bit more about this fabulous dish, read the note at the end of this post.)

  • 2 T. extra virgin olive oil
  • 2 boneless skinless chicken breasts, sliced lengthwise, then each piece cut in two (you should now have 8 pieces)
  • kosher salt   
  • freshly ground black pepper
  • 1 small shallot, finely chopped
  • 2 c. thinly sliced fresh button or cremini mushrooms
  • 2 T. unsalted butter
  • 1 T. all-purpose flour
  • 2/3 c. dry Marsala wine
  • 2/3 c. chicken broth
  • 1-2 T. chopped fresh thyme (start with 1 tablespoon, then add more as garnish, if desired)  
  • 2 T. chopped fresh parsley, opt.  

Heat the olive oil over medium-high heat in a large fry pan. Sprinkle the chicken with salt and pepper on both sides. Fry the chicken pieces until cooked through, about 4 minutes per side. (If you need additional olive oil – add a wee dram.) Remove the cooked chicken to a plate or other container; loosely tent with aluminum foil. Do not clean the frying pan.

Place the pan back on medium-low heat and sauté the shallot and mushrooms until all the liquid is evaporated, and the mushrooms start to brown, about 6 minutes. Add the butter and flour and cook for 1 minute. Off heat gently whisk in the Marsala, chicken stock, and 1 tablespoon of the thyme. Return to heat and cook for 2 minutes over low heat. Add the cooked chicken, cook for an additional minute. Adjust the seasoning.

Serve the chicken and sauce over or beside freshly cooked al dente pasta, brown rice, or polenta. Sprinkle with chopped parsley and a bit more chopped thyme, if desired.

Note:

Marsala is a dark, sweet, fortified dessert wine that resembles sherry. Chicken Marsala is an Italian dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of a traditional Italian scaloppini dish. Chicken Marsala probably dates to the 19th century, when it most likely originated with English families who lived in Sicily, where Marsala wine is produced.

 

 

BAKED PUTTANESCA WITH BÉCHAMEL SAUCE

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I love puttanesca, but when you plan to serve it to a small army, serving the sauce over perfectly cooked pasta is for a cook with a lot better kitchen skill set than I possess! So what to do? Well, since I was already preparing a béchamel sauce for one of the other pasta dishes I was serving, I thought “what the heck”, why not make a puttanesca casserole too. So that’s just what I did. And it turned out pretty darn good. So that is the genesis of this recipe. (I tell you, necessity is indeed the mother of invention!)

I was slightly worried that the pasta bake would be too rich. But given that there is no meat in a puttenesca sauce, and a sharp bite from the Kalamata olives, capers, and red pepper flakes, it was just right. Of course the three different cheeses didn’t hurt either. They just helped with the creamy part. So all and all, a good dish to serve a crowd. And you can make it ahead of time. (The only way I can feed 30 some people at 1:00 in the afternoon!)

So if you like puttanesca and would like to serve it as a casserole, give this recipe a go. It is perfect company food, although I don’t think Mr. C. is going to think of it in that way. (That man loves his pasta.)

I also plan to make this dish using an arrabiata sauce instead of puttanesca sauce. I see no reason why it wouldn’t adapt well to a pasta casserole with a béchamel sauce layer. For my recipe for arrabiata sauce, see Pasta with Arrabiata Sauce on this site.

So dear readers, as in all of my recipes, make them your own. If you already have a favorite puttanesca sauce recipe, use it in this dish. Or change my recipe any way you like. I promise I will not be offended. After all, that’s what I do with other people’s perfectly good recipes all the time. I just want to provide you with ideas to make your job as family cook easier. I know I’ve said it before, but good food is a wonderful way in which to let your family and friends know in how high a regard you hold them.

So spend time in the kitchen. Make it a pleasure rather than a chore. Try new recipes. Use fresh and healthy ingredients. Be creative. But most of all, have fun in your kitchen. After all, it really is the center of your home.

  • 3 T. extra virgin olive oil
  • 1 med. onion, chopped
  • 4 garlic cloves, finely chopped
  • ¼ tsp. dried red pepper flakes, or more to taste
  • 2-oz. can anchovy fillets (or 10-12 fillets) 
  • 16 oz. can tomato sauce
  • 16 oz. can diced tomatoes (preferably Italian)
  • 18-20 Kalamata olives, sliced
  • 2 T. drained capers
  • 2 T. chopped fresh parsley
  • 4 T. butter
  • ¼ c. flour
  • 2½ c. whole milk
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 c. grated provolone cheese
  • 1½ c. grated Parmesan cheese, divided
  • ¾ lb. penne or rigatoni pasta
  • 1 c. shredded mozzarella cheese

In a medium covered saucepan, heat the olive oil and add the onion. Fry until the onion is translucent. Add the garlic and red pepper flakes. Sauté for one minute. Add the anchovy fillets and stir them around with the other ingredients until they are all mushed up. Add the tomato sauce and diced tomatoes, cover the pan, and simmer for about 15 minutes. Stir in the olives, capers, and fresh parsley. Remove from heat.

Meanwhile, melt the butter for the béchamel sauce in a heavy saucepan over low heat. Whisk in the flour and cook for 3-4 minutes or until the flour starts to turn a delicate golden brown. Slowly whisk in the milk and simmer until the sauce thickens and comes to a boil. Boil for one minute. Remove from heat and add salt, pepper, provolone cheese, and 1 cup of the Parmesan. Set aside.

Before cooking the pasta, have all the other ingredients prepped and ready to go. Cook the pasta in boiling salted water until al dente (firm to the bite). Remove from heat. Don’t drain. Leave the pasta in the water as you assemble the pasta bake. Remove the pasta as needed with a slotted spoon.

Spread just a smear of the puttanesca sauce on the bottom of a buttered 9×13-inch, fairly high sided casserole dish. Place 1/3rd of the pasta in a single layer on top of the sauce. Spread 1/3rd of the puttanesca sauce over the pasta. Spread 1/3rd of the béchamel sauce over the puttanesca sauce. Sprinkle 1/3rd of the remaining ½ cup Parmesan cheese and 1/3rd of the shredded mozzarella over the béchamel sauce. Repeat. For the final layer, add the remaining pasta, puttanesca sauce, béchamel, and cheeses. Cover the casserole with a piece of aluminum foil that has been sprayed with non-stick cooking spray.

Bake for 30 minutes in a pre-heated 375 degree oven. Remove the foil and bake for an additional 15 to 20 minutes, or until the pasta bake is bubbly and the cheese is completely melted and starting to brown. Remove from oven and let stand 8-10 minutes before serving.

Note: This dish can be assembled, covered, and refrigerated for up to 3 days before baking. It can be frozen for up to 1 month. Bring to room temperature before baking. (This takes about 1-3 hours, depending if the casserole has just been refrigerated, or if it is just out of the freezer.)

 

 

 

SWEET ITALIAN SAUSAGE AND TORTELLINI SOUP

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I love fall! And do you know why? Because I love soup! (Not that I don’t build soup throughout the year, but there’s just something special about soup burbling on the stove while the wind and rain tear the leaves off of our trees and scatter them all over the yard.) What could be more exciting than that! (Some would say a trip to Italy or almost anything that doesn’t cause pain, loss of dignity, or the presence of mind not to inadvertently discard a winning lottery ticket.)

But for me, even the prepping of vegetables becomes a treat when I am inside warm and dry, while just outside my window Mother Nature is causing all kind of havoc in the yard. (Maybe I like fall so much because at least for a few months I don’t have to worry about Mr. C. mowing our vacant lot and working his fingers to the bone keeping the weeds at a reasonable level, and me spending countless hours watering! It really could be just as simple as that!)

But whatever the reason, soup in the fall is a must in my kitchen and hopefully also in yours. (And no, opening a can of chicken noodle soup and warming it on the stove just doesn’t cut it!) Real soup has that one ingredient that is missing from canned soup, well that and too much salt and all the ingredients listed on the can that are unpronounceable. Real soup has love mixed in during every step of the preparation. Plus, who in their right mind doesn’t relish walking into the kitchen and smelling soup simmering on the stove? Everyone loves good smells emanating from the kitchen. It just makes one feel loved and cared for. And homemade soup is one of the healthiest dishes you can feed your family. Without much trouble at all, you can tuck all kinds of nutritious ingredients into soup without any of your family suspecting your duplicity. (In this type of situation, I truly believe that duplicity is OK. Actually, it’s better than just OK. It’s almost mandatory to help keep you and your family healthy!)   

So when our dear fried Susan served us this soup after a band rehearsal that her husband Tim had called, we were in heaven. I liked the soup so much I immediately asked for the recipe. I made a couple of tiny changes, but then, that’s what I do. (I simply can’t help myself!)

I hope you fix this soup in the near future. It’s easy to prepare, relatively inexpensive, and absolutely perfect for a stormy fall or winter evening. Actually, it’s the perfect soup to serve after spending an afternoon raking leaves. (If that’s the case, I would also encourage that you bake up a batch of brownies as another surefire way of thanking your family for all their hard work!)

Speaking of thanks, thanks again Susie for this wonderful recipe.

  • 1 lb. bulk sweet (not hot) Italian sausage
  • 1 c. chopped onion
  • 1 med. sized green pepper, chopped
  • 2 lg. garlic cloves, minced
  • 4 c. chicken or beef broth/stock
  • 1-2 Parmesan rinds, opt. (I use 2 rinds, each approximately 2-inches square)
  • 28 oz. can diced tomatoes, including juice (preferably Italian tomatoes)
  • ½ c. dry red wine
  • 2 tsp. dried basil
  • 2 tsp. dried oregano (Mexican oregano is fabulous)  
  • freshly ground black pepper
  • pinch crushed red pepper flakes
  • 8-10 oz. pkg. fresh or frozen tortellini (I use three cheese tortellini)
  • 1 med. zucchini, cut in half lengthwise and then into ¼-inch wide half rounds
  • 2 T. chopped fresh parsley
  • ¼ c. chopped fresh basil, opt.
  • freshly grated Parmesan cheese

In a large covered soup pot, break up and sauté the Italian sausage until the meat is no longer pink. Remove sausage from pan to a small bowl. Set aside. Add the onion and green pepper to the pan. Sauté gently until the onion is translucent, about 5-6 minutes. Stir in the garlic and cook for 1 minute. (There will be brown bits (caramelized meat) sticking to the bottom of the pan. This is good. When you add the liquid in the next step, gently lift the brown bits off the bottom of the pan with your stirring utensil.)

Add the broth, Parmesan rinds, diced tomatoes, red wine, dried basil, dried oregano, black pepper, red pepper flakes, and half of the cooked Italian sausage. Bring to just under a boil, reduce heat, cover, and simmer gently for 40 minutes.

After 40 minutes, add the tortellini, zucchini, and the rest of the cooked Italian sausage; simmer until the tortellini is tender. Remove the Parmesan rinds and stir in the parsley and fresh basil. Adjust seasoning.

Ladle into individual soup bowls. Pass the grated Parmesan cheese.

I serve this soup with toasted crusty baguette slices. No butter required. Just dunk the bread in the broth. Yum