Category Archives: ITALIAN CUISINE

SMOKED SALMON, ASPARAGUS, AND CAPER PASTA

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Yesterday morning when I asked Mr. C. what he would like for dinner his immediate response was pasta. Big surprise! And since it was Valentine’s Day and I was receptive to the idea, I decided to honor my dear husbands request and a pasta dish would be on our dinner table that evening. But what kind of pasta? Then I remembered that I had a package of smoked salmon in the refrigerator. So then – smoked salmon pasta seemed the likely choice with some grilled or baked asparagus on the side. But wait! How about adding asparagus to the pasta and serving a nice green salad on the side? So to the internet I proceeded.

And what do you know! I was not the first person to think of adding asparagus to a pasta dish. So taking hints from several posted recipes, and borrowing ingredient ideas from a smoked salmon tortellini recipe I had on file, I came up with this dish.

Now, the first thing I liked about this dish when I dug into it last evening was the creaminess. Then the little bit of tang from the lemon zest, lemon juice, white wine, and capers hit my palate. And finally, the smoky and savory flavor of the salmon caught up. The result was a quite complex and satisfying blend of yumminess.

So if you too love smoked salmon and like to feature it as an ingredient, I recommend that you give this recipe a try. It’s very easy to prepare and can easily be assembled even on a work night. And good enough for company? You bet. Serve it with a crunchy green salad and Garlic Toast (recipe on site) and your guests will forever thank you for all the effort you went to on their behalf. (You need not tell them the ease of preparation on this dish. That can just be our little secret.) Cheers!

2 T. olive oil

1 lg. shallot, finely chopped

10 asparagus spears, bottom ends trimmed off; top ends cut on the diagonal into 1-inch pieces   

2 lg. cloves garlic, minced

¼ c. dry white wine

1 small lemon, zested and juiced

¼ tsp. kosher salt

freshly ground black pepper  

1 c. whole milk   

8 oz. (lg. pkg.) cream cheese, room temp., cut into large chunks

2 T. drained capers

2 T. minced fresh parsley

8 oz. smoked salmon, roughly chopped or torn into bite sized pieces

8 oz. linguini, fettucine, or spaghetti cooked al dente (save some of the cooking water)

2 T. chopped fresh chives, opt.

Heat the olive oil in a large frying pan over medium heat. Add the shallot and asparagus; sauté until tender, about 5-7 minutes. Add the garlic and cook for 1 minute. Pour in the wine and cook until all the moisture is evaporated. Add the lemon zest and juice, salt, and pepper.

Stir in the milk and bring to a simmer. Add the cream cheese and stir until melted. Add the capers, parsley, and salmon. Bring to just under a boil. Add the cooked pasta and some of the pasta water if needed to reach desired consistency. (I used about a cup last evening.) Serve sprinkled with chives.

 

 

ITALIAN SALAD

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In my humble opinion, there is absolutely nothing yummier than a big old tasty salad. And this modified recipe from Grace Parisi via the Food and Wine magazine is as close to a bowl of healthy heaven as I can get. And this recipe has the added advantage of being easy to build and all components can be prepared or cleaned and chopped ahead of time. So – perfect for a dinner party or large gathering. Of course assembly required at the last minute. But if everything is ready to go, tossing all the ingredients in a bowl is not that big a deal.

Now about the flavor. Oh gosh. It is so very delicious. There is crunch from the romaine, celery, and red onion. The olives and peperoncini give the salad a nice kick without being too hot or spicy. So all and all a delightful burst of goodness with every bite.

So give this salad a try. You will not be disappointed.  

1 garlic clove, finely minced

¼ tsp. kosher salt  

2 T. mayonnaise

2 T. red wine vinegar

½ tsp. dried oregano

freshly ground black pepper

¼ c. extra-virgin olive oil

1 lg. romaine heart, chopped

¼ head iceberg lettuce, chopped

1 lg. celery stalk, thinly sliced

¼ small red onion, thinly sliced

½ c. halved cherry tomatoes

1/3 c. canned green olive slices  

1/3 c. peperoncini slices   

¾ c. shaved or grated Parmigiano-Reggiano cheese

Smash the minced garlic and salt together with the flat side of a knife.  Place in a covered container and add the mayonnaise, vinegar, oregano, and pepper. Add the olive oil and either whisk together or shake well to combine. (If you are making ahead, cover container and refrigerate until about half an hour before you plan to use.)

When ready to serve, toss the romaine, iceberg lettuce, celery, red onion, cherry tomatoes, green olives, peperincini, and Parmesan together in a large salad bowl. Pour on enough dressing to make the lettuce leaves shiny, but not so much that the lettuce gets soggy when tossed. (In other words, less dressing is better than too much.) Serve immediately.     

CREAMY SHRIMP AND SCALLOP PASTA

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So here I am at my local QFC (Quality Food Center) in front of the fresh seafood case contemplating buying some of the beautiful large fresh scallops. When next thing you know I hear the fellow next to me order some of the shrimp that are on sale. Wait – I know that voice! It’s Frank, one my neighbors who also happens to be a good friend. After we greet each other, our conversation immediately turns to his decision to buy some of the shrimp. If I remember correctly, he had previously purchased the same type of shrimp and was eager to buy more. So, never being one to not take a hint from someone who appreciates good food, I decided to buy some of the shrimp and still remain faithful to my first choice. So I bought a few of the scallops too. I figured I could decide how to prepare these beauties when I got home.

I remembered that I already had 3 wonderful recipes for this glorious seafood combination (Shrimp and Scallop Ceviche, Spicy Risotto with Scallops and Shrimp, and Seafood and Fried Tofu Lo Mein) in my repertoire. But I was in the mood for a pasta dish. (When am I not in the mood for a pasta dish?) So I did a little research, took some bits and pieces from other creamy sauced pasta dishes that I prepare, and came up with this recipe.

And oh my! The pasta was delectable. We both loved it. In fact, we almost came to fisticuffs over the leftovers the next day. (Not really of course, but the pasta was just that good!)

So next time you pay a visit to your local fishmonger, buy some large shrimp and a few fresh scallops. Then make this pasta dish. Serve the pasta with a simple green salad, and if you are feeling terribly worthy, treat yourself to some garlic toast too. (See recipe below.) You may thank me later! Buon Appetito   

2 T. unsalted butter, divided

1 T. vegetable oil

6-8 lg. sea scallops, patted dry with paper towels

1 lb. lg. uncooked shrimp, peeled, deveined, and cut in half

kosher salt

freshly ground black pepper

paprika

2 shallots, finely minced

2 garlic cloves, finely minced

1 T. flour

1/3 c. dry white wine

1 c. heavy cream

1 c. whole milk

½ lb. spaghetti or fettuccini, cooked al dente (actually use any pasta shape you want)

½ c. grated Parmesan cheese

1 T. finely chopped Italian parsley, garnish  

Heat 1 tablespoon of the butter and oil in a large frying pan. Add the scallops, making sure they are not touching each other. Sear the scallops for 1½ minutes on each side. The scallops should have about a ¼-inch golden crust on each side while still being translucent in the center. Remove from pan and place in a bowl. Once the cooked scallops have cooled a bit, cut them into the same sized pieces as the cooked shrimp. (I use my cooking scissors.)

Add the shrimp to the pan. Lightly season with salt, pepper, and paprika. Cook 1-2 minutes or just until fully cooked and no longer translucent. (They should be pink on the outside and opaque white on the inside.) Don’t overcook or they will be tough. Remove shrimp to another bowl or the same bowl with the scallops if they have been cut to size.

In same pan, melt the remaining 1 tablespoon of butter and sauté shallots until translucent. You do not want them to get brown, so go easy. Stir in the garlic and sauté another minute.

Whisk in the flour and let cook for 1 minute. Whisk in the wine lifting all the bits on the bottom of the pan during the process.

Whisk in the cream and milk; simmer for 2 min. Remove pan from heat and stir in the grated Parmesan cheese, cooked seafood, and hot, just cooked fettuccini noodles*. (I lift the noodles right out of the boiling water with a pair of tongs and add them to the sauce.) Toss until everything is combined, adjust seasoning, then serve immediately sprinkled with fresh parsley.  

*Reminder: Never make the cooked noodles wait for the sauce. The sauce can wait. Perfectly cooked pasta is always the number one priority. (At least in my book!)

GARLIC TOAST

4 T. unsalted butter (½ stick), room temperature

2 medium garlic cloves, minced

2 tsp. finely chopped fresh Italian parsley leaves

½ tsp. kosher salt

½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces.

Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a nice golden brown.

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.