Lemony Fennel and Broccoli Pasta Trofie

         Pasta of Many Choices     Lemony Fennel and Broccoli Trofie

I no longer publish my family on the blog as things were so different 18 years ago when I began as DineWithDonna.  This photo on the left is from a display in Italy of the speciality pasta from the three long aisles of choices in a grocery store.  Trofie begins as a flat noodle and is finished in a twist.  It is designed to hold the sauce accompanying the addition to the pasta.  My daughter makes a Trofie pasta dish with green beans.  Oh Yum!    Serves 4

Ingredients: 

2 tablespoons EVOO

1 large fennel bulb, finely chopped

3 cloves garlic, sliced

1 teaspoon fennel seeds

1/2 teaspoon chili flakes, plus extra to serve

12 ounces Trofie Pasta

1 head broccoli, finely chopped

1 unwaxed lemon, zest and juice

  Pecorino cheese

Directions:

Set a large frying pan or sauté pan over a medium heat and add 1 1/2 tablespoon oil and the fennel.  Add a pinch of salt and gently fry, stirring frequently for 10 minutes until softened with no color.  Add garlic, fennel seeds and chili flakes, cook for another 3 to 5 minutes until fragrant.

Meanwhile bring a pan of water to a boil, (add salt only to boiling water)  and cook the pasta stirring frequently for 12 to 15 minutes until al dente, adding the broccoli the last three minutes.  Using a large mug

scoop out a cup of the pasta cooking water, then drain the pasta.

Add the pasta to the fennel mixture with the lemon zest and juice and a generous "glug" of pasta cooking water, tossing through until you have a glossy sauce.  Grate over the pecorino cheese and drizzle over with the remaining 1/2 tablespoon EVOO.  Top with black pepper and more chili flakes, if liked.

 

Oats With Tomato Sauce

Oats With Tomato Sauce

Oats with tomato sauce is a typical recipe of cuisine from Salento Italy and nearby Basilicata Italy. It is simply delicious and nutritious

A traditional peasant dish, we are not accustomed to considering oats as everyday dishes. Once upon a time, however, this was not the case – and oats with tomato sauce became a typical dish of the Salento culinary tradition, widely demonstrating this fact. Oats with tomato sauce is actually one of the recipes from history and tradition that historically used whatever ingredients were available to people at the time.

Oats with Tomato Sauce – called ‘cranu stumpatu cu lu sucu’ in Salento dialect – is a traditional recipe from Puglia, but it also comes from the neighboring Basilicata and uses one of the few foods accessible to poor farmers: oats accompanied by a simple tomato sauce seasoned with basil and grated pecorino cheese.

The Recipe: Oats with Tomato Sauce
Ingredients:

2 cups whole oats, 

4 cups tomato sauce, 

2 white onions, 

½ cup of grated pecorino cheese, 

Basil, 

Extra-virgin olive oil, 

Salt, 

Red pepper flakes

Directions:
First soak the whole oats in cold water for about 12 hours – this essential step allows the oats to absorb water and softens them for cooking. The next day, the oats will be ready. Cook them for about an hour in a pot with salted water over medium heat, stirring frequently. While the oats cook, make a quick sauce with tomato sauce and basil. Add some lightly fried onion. The trick to preparing oats with the tastiest sauce is to making another onion sauté where you stir-fry the cooked oats for about 10 minutes before seasoning it with the sauce, making it completely absorb the water. After transferring the oats to a dish, pour the sauce over them and sprinkle with pecorino cheese before serving.

Mint-Pistachio Pesto Pasta With Lamb Meatballs

Mint-Pistachio Pesto Pasta with Lamb Meatballs

Pesto pasta gets a spring makeover with mint, parsley, green onions and pistachios. It coats al dente rigatoni and juicy lamb meatballs, sweet sugar snap peas and sharp Pecorino Romano cheese. It’s weeknight-easy, yet impressive enough for a dinner party.

Ingredients:

Meatballs

1 lb (455 g) ground lamb

2 cloves garlic, minced

1/2 cup (125 mL) finely chopped parsley

1/4 cup (60 mL) grated Pecorino Romano

1/2 tsp (2 mL) salt

Canola oil for greasing pan

Pesto

2 cups (500 mL) packed fresh mint leaves

1 cup (250 mL) roughly chopped parsley

1 cup (250 mL) roughly chopped green onion

1/2 cup (125 mL) roasted pistachios

3/4 cup (175 mL) extra virgin olive oil

Salt to taste

1 lb (455 g) Italian dried rigatoni or similar tubular-shaped pasta

1 cup (250 mL) sliced sugar snap peas

3/4 cup (175 mL) grated Pecorino Romano

Directions:

For the meatballs, preheat the oven to 425°F (218°C).

In a medium bowl, mix lamb, garlic, parsley, Pecorino Romano and salt until combined. Form heaping 1-tbsp (20-mL) portions into balls. Place on oiled baking sheet. Bake until cooked through, about 15 minutes, shaking pan halfway through to turn meatballs. Remove from the oven and set aside.

To make pesto, bring a medium pot of salted water to a boil. Add mint, parsley and green onions. Cook, stirring occasionally, until bright green, about 90 seconds. Drain and transfer to a bowl of ice water. Cool, drain again and pat dry with a clean kitchen towel.

Add blanched herbs, pistachios, olive oil and salt to a blender. Blend until a smooth, even pesto forms, about 2 minutes. Set aside.

In a large pot of lightly salted water, cook pasta according to instructions on package. Reserve 1 cup (250 mL) pasta water then strain pasta in colander.

In another large pot, heat pesto and 1/4 cup (60 mL) pasta water over medium heat. Stir to combine then add pasta and meatballs. Stir to coat in pesto and heat through. If it seems dry, add more pasta water as needed.

Transfer pasta to a serving platter. Garnish with sliced sugar snap peas and Pecorino Romano.   Serves 4 to 6

Baked Squash Risotto With Crispy Crumb Topping

    

Baked Squash Risotto With A Crispy Crumb Topping

This Baked no-stir risotto would be blasphemy in Italy, but thruthfully most people won't know the difference. It stars sweet rich Hubbard squash and the water from the squash gets used as the broth, which furtheramps up the pumpkin flavor . This wouls also be terrific made with sugar pumpkins.

Ingredients

Hubbard Aquash Puree And Broth

1 1/2 lbs (680 g) Hubbard squash, washed with skin on

5 cups water

1/2 teaspoon salt

Risotto

1 cup (250 ml) thinly sliced onion

3 tbsp (45 mL) unsalted butter, divided

1 cup (250 mL) coarsely grated zucchini

1 1/2 cups (375 mL) arborio rice

1/2 cup (125 mL) dry white wine

1 1/2 tsp (7 mL) salt

1/2 tsp (2 mL) freshly ground pepper

1/2 cup (125 mL) grated Pecorino Romano cheese

Topping

1/4 cup (60 mL) light olive oil

4 large sage leaves plus more to garnish

1/2 cup (125 mL) seasoned panko bread crumbs

Directions:

For the squash purée and stock, cut squash in quarters and scoop out seeds. Place in a large pot with water and salt. Bring to a boil and reduce heat to simmer. Simmer until squash is soft, about 10 minutes. Remove squash with a slotted spoon and place, skin-on, in a blender. Purée until creamy. 

Reserve 3 cups (750 mL) stock and keep hot. Remaining stock can be stored in an airtight container in the fridge for 4 to 5 days.

Preheat oven to 350°F`(177°C).

In a large Dutch oven with a lid, add 

onions, 

1 tbsp (15 mL) unsalted butter, 

grated zucchini, 

rice, 

wine, 

2 cups (500 mL) squash purée 

3 cups (750 mL) squash stock. 

Season with salt and pepper. 

Stir to combine. Cover with lid and bake until rice is tender, 45 to 50 minutes.

While risotto is baking, make topping. In a small saucepan, heat oil over medium-high heat. Add sage leaves and fry until crisp, about 30 seconds. Remove with a slotted spoon; drain on paper towel. Add panko and cook, stirring, until golden, about 1 minute. Remove from heat. Finely crush four sage leaves and mix into panko crumbs.

Remove risotto from oven and stir well. Stir in remaining 2 tbsp (30 mL) butter and cheese. It should have a creamy consistency and will start to thicken as it sits, covered, about 5 to 7 minutes.

Plate risotto and top with panko topping. Garnish with extra crispy sage leaves, if using. 

Serves 6 as a main, or 8 as a side.

Mezze Maniche With Spinach And Guanciale

Mezze Maniche With Spinach And Guanciale

Serves 4  Time: 30 minutes
Ingredients:
3⁄4 lb. mezze maniche pasta
7 oz. baby spinach
1 1⁄2 cups pecorino, grated
3 oz. guanciale, thinly sliced (or bacon)
2 oz. sun-dried tomatoes
1 Tbsp. vinegar
extra-virgin olive oil
salt

Directions:
Preheat the oven to 400°F.

Place the guanciale slices on a baking tray lined with parchment paper, and bake for 5-8 minutes or until crisp.

Bring water to a boil in a saucepan. Add the vinegar and the tomatoes, then turn off the heat and let everything soak for 5 minutes. Drain and then cut the tomatoes into strips.

Coat a sauté pan with extra-virgin olive oil and place over medium-low heat. Lightly cook the spinach, then add the tomato strips and cook for 1 minute.

Bring a large pot of water to a boil and season with salt. Add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Toss the pasta in the sauté pan with the spinach and tomatoes.

In a small bowl, add 1 ladle of the pasta cooking water to the pecorino, stirring until melted. Pour into the sauté pan and mix well. Top with guanciale and then serve.

Stuffed Mushrooms Vegetarian

Stuffed Mushrooms   Vegetarian

Ingredients:

2 teaspoons extra-virgin olive oil

12 large white mushrooms, brushed clean, stems removed and reserved

1/2 cup baby spinach, finely chopped

1/2 onion, minced

2 garlic cloves, chopped

1/2 cup cherry tomatoes, finely chopped

2 tablespoons flat-leaf parsley, chopped

1/8 teaspoon salt, plus additional for sprinkling on mushroom caps

Pinch of freshly ground pepper

3 tablespoons grated Pecorino Romano cheese

3 tablespoons Panko (Japanese breadcrumbs)

Directions:
Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.

Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.  Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.

Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

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1. Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

Pecorino-Crusted Lamb Chops With Fennel Salad

Pecorino-Crusted Lamb 

Chops With Fennel Salad

Ingredients:

2 blood oranges
1 shallot, thinly sliced
6 pitted green olives, slivered
5 tbsp  olive oil, divided
Salt and freshly ground black pepper
1 large head fennel
1 egg
1 tablespoon aged balsamic vinegar
1 clove garlic, finely grated
1 cup panko bread crumbs
1 cup finely grated Pecorino Romano
2 tbsp chopped thyme
12 lamb rib chops

Ingredients:
Trim ends from oranges to expose the flesh. Working with one at a time, stand upright and use a sharp knife to remove peel and pith. Over a small bowl, cut between membranes to release segments. Reserve segments.

Squeeze membranes over a large salad bowl to release juices then discard membranes. Add shallot and olives; drizzle 3 tbsp (45 mL) olive oil over and stir to combine. Season with salt and pepper; set aside.

3. Thinly slice fennel and refrigerate until ready to assemble. Reserve fennel fronds separately to garnish.

4. Whisk together egg, balsamic and garlic in a shallow bowl. Combine panko, Pecorino Romano and thyme on a plate; season with black pepper. Coat chops in egg mixture then in crumbs, pressing to adhere.

5. Heat remaining 2 tbsp oil in a large skillet over medium heat. Fry chops in batches, 2 minutes per side, or until golden and medium-rare.

6. Add fennel and orange segments to a salad bowl; toss gently to coat. Serve warm chops with salad. Sprinkle reserved fennel fronds over before serving.

Serves 4

Restaurant Style Creamy Risotto With Peas And Pecorino

The restaurant style for cooking risotto allows you to do most of the work ahead of time and finish cooking the risotto right before serving.  Yield 4 servings.

Restaurant-Style Creamy Risotto 

With Peas And Pecorino

Ingredients:

6 cups low-sodium chicken broth

1/8 teaspoon saffron threads

1 tablespoon extra virgin olive oil

2 shallots, finely chopped

2 teaspoons minced fresh thyme leaves

1 1/2 - 2 cups Arborio or Carnaroli rice

1/2 cup dry white wine

1 cup fresh or frozen green peas

2 tablespoons unsalted butter

1/2 cup shaved Pecorino cheese, plus more for 

    garnish

1/4 cup shaved Parmigiano-Reggiano 

Directions:

Pour broth in a medium saucepan and bring to a simmer, reduce heat to low, add saffron, and cover to keep warm.

In a large saucepan or straight sided skillet over medium heat, add oil.  When oil is shimmering, add shallots and thyme, and cook, stirring frequently, until soft and translucent, about 2 minutes.  Add rice and sauté, stirring constantly until rice is evenly coated with oil and translucent around the edges, about 2 minutes.  Add wine and cook until pan is almost dry, about 3 more minutes.

Using a ladle, add about 1 more cup of hot broth to the rice, stirring constantly and adding more broth only after the previous addition has been absorbed.  Cook until the rice is three-quarters of the way cooked through, 12 to 15 minutes.

Transfer the risotto at this point to a shallow baking pan and refrigerate.  (The pan was covered with aluminum foil or plastic wrap when it was cooled.)

Right before you are ready to serve the risotto, transfer the chilled risotto mixture a saucepan with about one cup of warm broth over medium heat and gently stir in the peas.  Begin adding additional warm broth, a little at a time, stirring and cooking in between each addition, as you have in the previous step.  The risotto is done when it is creamy and the rice grains are plump and tender.  Remove from heat and stir in butter and Parmesan.  Taste and adjust seasoning with salt and pepper.

Remove from heat and stir in butter, Pecorino, and Parmesan.  Taste and adjust seasoning with salt and pepper.

Perfect risotto should flow gently when ladled into a serving dish.  Adjust the consistency with a little hot broth or water.

To serve: Divide the risotto between 4 warmed shallow serving bowls and garnish with additional cheese; serve immediately.  

Stovetop Fennel and Sausage Risotto

Stovetop Fennel And Sausage Risotto

Ingredients:

6 cups low sodium chicken or beef broth

2 tablespoons extra virgin olive oil, divided

2 tablespoons unsalted butter, divided

1/4 cup thinly sliced fennel bulb

Sea salt and freshly ground black pepper

1 pound sweet or hot Italian sausage, casing removed, sausage crumbled

2 shallots, finely chopped

1 1/2 cups Aborio or Carnaroli rice

1/2 cup dry white wine

Boiling water as needed

3/4 cup finely grated Romano cheese

Aged Balsamic vinegar for garnish.

Directions:

Pour broth into a pan and bring to a simmer, reduce heat to low and place a lid to keep it warm.

To a large saucepan or straight sided skillet, over medium heat, add 1 tablespoon oil and 1 tablespoon butter.  When the butter melts and the foaming subsides, add fennel cook, stirring occasionally, until softened and about 6 to 8 minutes.  Season with salt and pepper and transfer to a mixing bowl using a slotted spoon or spider.  Set aside.

Return the saucepan to medium heat add 1 tablespoon olive oil and sausage.  Cook until sausage is no longer pink breaking into small pieces, 6 to 8 minutes, stirring frequently.  Transfer to bowl with fennel with a spider or slotted spoon.

Pour off all but 2 tablespoons of fat and return saucepan to medium heat.  Add shallots and rice  and cook stirring constantly until rice is evenly coated with oil and shallots are soft, 3 to 4 minutes.  Add wine and cook until pan is almost dry, about 3 minutes.  Add more wine and cook until pan is almost dry about 3 more minutes.

TIP:  To determine when liquid should be added, using a spoon, drag it in the center of the cooking rice.  If the space allows the bottom of the pan to show, more liquid is needed.  If the space shows liquid, continue to cook the risotto until more liquid is absorbed.

Using a ladle, add about 1 cup of hot broth and return hot broth to the rice, stirring constantly with a wooden spoon.  Add additional broth 1 cup at a time, stirring constantly and  adding more broth only after the previous addition has been absorbed.  The risotto is done after about twenty minutes, when it is creamy and the and the rice grains are plump and tender.

Remove from heat and stir in remaining 1 tablespoon butter, fennel, sausage, and Romano cheese.  Adjust consistency with a little broth or water.

To serve, ladle risotto into 4 warmed shallow bowls.  Top each with a drizzle of aged balsamic vinegar and serve immediately.

Parmesan Garlic Cheese Straw

Parmesan Garlic Cheese Straws

Makes about 14 - 16 cheese straws, depending on how wide you cut them.

Directions:

1 sheet frozen puff pastry
2 ounces Parmigiano Reggiano cheese (sometimes I use half Parm and half Pecorino cheese for a sharper taste)
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 large pinch of fine sea salt

Directions:Remove wrapping from the puff pastry sheet and lay out on the counter for about 30 minutes to defrost, until you can open the pastry sheet easily.

While the puff pastry is defrosting, prepare the cheese filling.  Grate the cheese on the file holes of a hand grater.  Grind cheese until very fine.  Add the garlic and onion powders and grind until blended.

Line two rimmed baking sheets with baking parchment.  

Sprinkle a third of the cheese mixture on the counter.  Lay the pastry sheet on top.  Sprinkle another third of the cheese on top of the pastry sheet.  Fold the pastry sheet in half, top with the rest of the cheese and press the cheese into the sheet with a rolling pin.  This will also enlarge the pastry size.  

With a very sharp knife, cut the pastry sheet in half vertically and then cut each half into ½ inch strips horizontally.  Twist each strip, rolling in the cheese as you go, and place on a baking sheet. Repeat with remaining cheese.  (Save any leftover cheese for another use.)

Refrigerate the pastry for about 30 minutes (puff pastry rises better when cold).  Meanwhile, preheat the oven to 400°F.

Bake for about 12 - 15 minutes, until golden brown.  Serve immediately.  

Fig, Walnut, And Honey Bruschetta

Fig, Walnut, And Honey Bruschetta

This refreshing combo of sweet and salty is an appetizer that will impress all of your holiday guests. Serves 8-10

Ingredients
1 loaf Italian bread, sliced into 1 1/2-inch pieces
8 oz. Pecorino cheese, sliced
5-6 figs, sliced into wedges
1/3-1/2 cup honey
3/4 cup walnuts
1/4 cup extra-virgin olive oil
kosher salt, to taste

Directions

Turn broiler on high and place bread slices on a baking sheet.

Drizzle with olive oil and sprinkle salt over the top. Bake for 2-3 minutes, or until bread is crispy.

Assemble bruschetta by placing 1-2 slices of pecorino on each slice of bread, then layer fig wedges on top.

Top with walnuts and drizzle honey over everything.  Serve immediately and enjoy!

Celery Salad With Walnuts, Dates, And Pecorino

The Thanksgiving edition of Food and Wine magazine arrived recently. I have been leafing through the pages to select new recipes to add a change to the routine dishes we serve at our family Thanksgiving dinner. Thanksgiving is our big family as a family celebration. The families of our children celebrate Christmas alone with their individual traditions.

Celery Salad With Walnuts, Dates, and Pecorino

Ingredients:

1 1/4 cup walnuts

1 small shallot, minced

2 Tablespoons sherry vinegar

2 Tablespoons walnut oil

2 Tablespoons extra-virgin oil

Kosher salt and freshly ground pepper

2 bunches celery (2 pounds) thinly sliced on the bias

3/4 cup dried medjool dates, quartered in lengthwise

3 ounces dry pecorino cheese, shaved with vegetable peeler

***

Directions:

Preheat the oven to 350. Spread the walnuts in a pie plate and toast for about 8 minutes until lightly golden and fragrant. Let cool completely, then coarsely chop.

***

In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.

***

In a large bowl, toss the toasted walnuts, celery, dates, and pecorino. Add the dressing and toss. Serve at once.

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Make Ahead The salad and dressing can be refrigerated separately for up to 1 day. Store the walnuts in an air tight container and add the salad just before serving.