Fresh San Marzano Tomatoes with Pappardelle

Fresh San Marzano Tomato with Pappadelle
Fresh San Marzano Tomato with Pappardelle

I scored the first of the organic San Marzano tomatoes from Happy Boy Farms at the Thursday Galleria farmers market in San Francisco’s financial district.

I was lazy and wanted a simple sauce so I didn’t cook it at all. This pasta can be on your table in about 30 minutes.

Just pop the San Marzanos in boiling water to loosen the skin and peel them. Roughly chop the tomatoes and let them marinate with extra virgin olive oil, basil and garlic for 30 minutes while the pasta water comes to a boil.

When the pasta is cooked add the marinated tomatoes and toss to coat the pasta well. Top each serving with a ripped basil leaf, a drizzle of extra virgin olive oil and a light shower of grated parmigiano and eat.

You can use any fresh tomato for this pasta sauce. As long as they’re ripe and sweet, cherry, pear or heirloom tomatoes work well too. The heat of the pasta will bring out their full sweet flavor.

I didn’t make my own pasta. I bought some fresh pappardelle at the market but you can use long or short dried pasta too. Make it with penne or another short dried pasta and serve it at room temperature or slightly chilled and you have an Italian pasta salad for your summer buffet table.

I love the pure raw flavors of the sweet tomatoes and basil bathed in the garlic-infused olive oil. The toothsome pappadelle captures it all and adds a nutty wheat note to every bite.

If you want to have a quick cooked fresh sauce check out my San Marzano sauce with choke the priest pasta video episode.

Buon appetito!

Uncooked Fresh San Marzano Tomatoes with Pappardelle
 
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An uncooked fresh San Marzano tomato sauce marinated for 30 minutes with basil and garlic served over your favorite pasta. Simple and delicious.
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4-6
Ingredients
  • 2 pounds fresh San Marzano tomatoes
  • 2 sprigs fresh basil, leaves roughly torn
  • 2 garlic cloves, peeled and smashed
  • 3 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper to taste
  • 1 pound fresh pappardelle or your favorite fresh or dried pasta
Instructions
  1. Put on a large pot of water to boil.
  2. Score the top of each tomato with a cross and put them in the boiling water for about 20 seconds to loosen the skin. Remove the tomatoes to a bowl.
  3. When the tomatoes are cool enough to handle peel off the skin.
  4. Cut the tomatoes in half and squeeze out the seeds.
  5. Cut the halves into strips and roughly chop the tomatoes.
  6. Put the tomatoes in a bowl with the basil, garlic and olive oil. Add sea salt and freshly ground black pepper to taste and mix all the ingredients well.
  7. Set the bowl aside and let the tomatoes marinate for at least 30 minutes to let the flavors meld. Stir occasionally.
  8. Add sea salt to the water and bring the water back to a boil. Cook the pasta to al dente so that it is tender but still has a toothsome bite.
  9. Drain the pasta and put in a large bowl. Add the marinated tomatoes and mix to coat the pasta well.
  10. Add a fresh ripped basil leaf, a drizzle of extra virgin olive oil and a sprinkle of grated parmigiano to each plate of pasta.
  11. Serve immediately.

 

Italian Braised Beef Brisket

Italian beef brisket long braised with herbs and aromatic vegetables
Italian beef brisket long braised with herbs and aromatic vegetables

I wanted to eat some beef brisket when I was in the Big Apple last week but it was too damn hot during the 7-day Heat Dome.

I satisfied my craving when I got back home. Here’s an Italian version of what many typically think of as a Jewish dish.

Beef brisket is easy to make. After the simple preparation, the brisket just sits on top of the stove braising until the meat is fork-tender.

Serve the vegetables on the side with some garlic smashed potatoes, fettuccine or polenta topped with the pan gravy and you’ve got dinner on a plate.

The beef brisket is moist and fall-apart tender. The vegetables are soft and sweet. Serve more of the full-flavored pan gravy on the side for your guests to help themselves.

If you’re lucky you’ll have brisket left over for sandwiches. Be sure to dip your crusty bread in the rich gravy before you put the panini together and you’ll be in heaven.

Buon appetito!

Italian Beef Brisket
 
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Beef brisket long braised with aromatic vegetables and herbs is a simple but flavorful lunch or dinner all on one plate.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4-6
Ingredients
  • 2 pounds beef brisket
  • 2 carrots, quartered and cut in 2 inches pieces
  • 2 celery stalks, cut in 2 inches pieces
  • 1 onion, cut in half and quartered
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • 2 sprigs of Italian parsley
  • 1 cup sangiovese or zinfandel or your favorite dry red wine
  • 1 cup San Marzano tomatoes crushed by hand
  • 1 cup water (if needed)
  • sea salt and freshly ground pepper to taste
Instructions
  1. Sprinkle sea salt and freshly ground black pepper all over the brisket and rub it into the meat.
  2. Heat the olive oil in a large enameled pot or thick bottom sauce pan over medium-high heat.
  3. When the oil ripples brown the brisket on both sides to create a dark crust.
  4. Remove the brisket to a plate.
  5. Add the tomato paste, vegetables and herbs, season with sea salt and freshly ground black pepper to taste and cook until the tomato paste darkens and the vegetables start to caramelize. Scrape up the brown bits on the bottom of the pot.
  6. Add the wine and cook until the wine is almost all evaporated. Scrape up the brown bits on the bottom of the pot.
  7. Add the tomatoes and stir well.
  8. Lower the heat to medium-low and put the brisket back in the pot along with any juices on the resting plate. Add some water if necessary so that the brisket is almost covered with the braising liquid.
  9. Put the top on the pot and braise the brisket until it is fork tender, about 60-90 minutes.
  10. Remove the parsley and bay leaf.
  11. Slice the brisket against the grain and serve on a large platter with the vegetables and topped with gravy.

 

Flourless Potato & Onion Focaccia

A flourless potato focaccia  with a sweet onion filling
A flourless potato focaccia with a sweet onion filling

Here’s an interesting twist on focaccia.

There’s no flour in this potato & onion focaccia from the southwestern region of Puglia, focaccia di patate e cipolle in Italian.

The “dough” is fashioned from riced potatoes with grated parmigiano and white wine.

The potato dough holds a sweet filling of long-cooked onions with capers and black olives.

The focaccia is topped with bread crumbs and baked in the oven until golden brown.

The creamy potato crust top and bottom has a nutty crunch as you bite into the perky sweet onion filling with the capers and olives.

Serve the focaccia as a side for meat or fish or incorporate it into your next antipasti platter.

Buon appetito!

Flourless Potato & Onion Focaccia
 
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No flour in this focaccia. Riced potatoes with parmigiano and white wine form the focaccia "dough" filled with sweet long-cooked onions flavored with a bay leaf, capers and black olives topped with bread crumbs and baked until golden brown.
Author:
Recipe type: Focaccia
Cuisine: Italian
Serves: 6-8
Ingredients
  • Onion Filling
  • 2 pounds onions, roughly chopped
  • 1 teaspoon sea salt
  • ¼ cup extra virgin olive oil
  • ¼ cup dry white wine
  • 1 bay leaf
  • 3 cups water
  • 4 pitted Gaeta or your favorite black olive, chopped
  • 1 teaspoon drained capers
  • Dough
  • 2 large baking potatoes boiled then peeled and riced or mashed, about 1¼ pounds
  • 2 tablespoons grated parmigiano or pecorino cheese
  • 1 teaspoon sea salt and freshly ground black pepper to taste
  • 3-4 tablespoons dry white wine
  • ¼ cup breadcrumbs and extra virgin olive oil for the top and bottom crusts
Instructions
  1. Onion Filling
  2. Pour the olive oil into a large enameled pot or heavy bottomed sauce pan
  3. Add the onions, bay leaf, wine, salt, pepper to taste and the water to the pot.
  4. Cook over medium heat stirring occasionally until the water is evaporated. Be sure the mixture is very dry so the interior of the focaccia is not gummy.
  5. Remove the pot from the heat and stir in the capers and olives.
  6. Dough
  7. Boil the potatoes with the peel on until they are knife tender.
  8. Peel the potatoes and rice or mash them.
  9. Put the potatoes in a bowl, add the grated cheese, sea salt and freshly ground pepper to taste and mix well.
  10. Add enough of the wine to make a consistent dough.
  11. To Assemble
  12. Heat the oven to 350 degrees.
  13. Brush the bottom of a 9-inch pie plate with olive oil and thinly coat the bottom with bread crumbs.
  14. Spread about half of the potato mixture in an even ¾ inch layer in the pie plate.
  15. Next evenly spread the onion filling.
  16. Top the onion filling with the remaining potatoes,
  17. Brush the potatoes with olive oil and sprinkle with breadcrumbs to completely cover the the top.
  18. Bake until the top is golden brown, about 45 minutes.
  19. Serve warm or at room temperature.

 

Couscous with Veal, Cauliflower, Red Peppers & Saffron

Couscous with veal, cauliflower and peppers
Couscous with veal, cauliflower, red peppers and saffron

Sicily has been on my mind.

I recalled a remarkable day on the northern coast where I learned of 2 new ingredients for my Italian-American cooking, couscous and saffron.

We spent a delightful day in San Vito lo Capo lounging on the soft pink beach, swimming in the Tyrrhenian Sea with Tunisia on the horizon and exploring the annual couscous festival in the small town that hugs the coast.

As the sun began to set we headed back to our hotel in the hills overlooking Palermo. We stopped in a tavola calda in Monreale for a quick meal.

I asked the owner Filippo if he could grill swordfish for me simply seasoned with olive oil, oregano and lemon. It was one of his favorites and he was happy to make it for me.

We talked as he brushed the fresh swordfish steak with oregano-infused olive oil, laid it on the hot iron grate over the open fire and sprinkled it with sea salt. It was on the plate in a jiffy with wedges of lemon. Simply delicious.

On the way out we thanked Filippo for the wonderful meal. He went to the counter and came back with “Zafferano: Giallo il Colore della Felicita” (Yellow: The Color of Happiness), a booklet with dozens of Sicilian recipes made with saffron. He autographed it as a gift for me.

This is one of those recipes and the dish includes saffron and couscous, 2 ingredients that I added to my Italian-American pantry after that wonderful day in Sicily. It can be on your table in about 45 minutes.

The saffron bathes everything in a golden hue. The crusted veal is tender and moist, the vegetables soft and sweet and the nutty couscous absorbs the flavors of it all. Another delicious Italian dish influenced by North African cooking.

Buon appetito!

Couscous with Veal, Cauliflower, Red Peppers & Saffron
 
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Veal with cauliflower, red bell pepper and saffron served over couscous.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 pound veal, cubed
  • 1 onion
  • ½ cauliflower
  • 2 tomatoes cut into 2 inch pieces or 12 small cherry or pear tomatoes cut in half
  • 1 carrot, cut in ½ inch slices
  • 1 red pepper, cored and seeded, cut 2-inch strips and then in 2-inch pieces
  • ½ cup dry white wine
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • ¾ cup couscous
  • 1 cup vegetable broth
  • pinch of saffron (the dish is almost as good without saffron)
  • sea salt and freshly ground pepper to taste
Instructions
  1. In a enamel or heavy-bottomed pot put 1 tablespoon of olive oil and melt 2 tablespoons of butter over medium-high heat.
  2. Add the veal and brown all over.
  3. Add the vegetables and salt and pepper to taste and cook until the vegetables begin to brown.
  4. Pour the white wine, scrape the bottom of the pot and cook until the wine is evaporated.
  5. Continue cooking until the vegetables are knife tender, about 20 minutes. Add some vegetable broth or water if the pot is too dry.
  6. Add the saffron and gently mix all the ingredients well. Reduce the heat to low to keep the stew warm.
  7. Meanwhile, pour the couscous in a bowl and mix in 2 tablespoons of olive oil.
  8. Put the vegetable broth in a pot and bring it to a boil.
  9. Pour in the couscous, stirring gently.
  10. Turn off the heat, cover the pot and let the couscous rest for 2 minutes.
  11. Add the remaining butter, stir and cook over low heat for 3 minutes, stirring the couscous with a fork.
  12. Remove from heat, cover the pan and let cool for about 8 minutes.
  13. Place the couscous on a platter and top with the veal stew.
  14. Serve immediately.

 

Orecchiette with Arugula

Orecchiete with arugala in a garlic infused olive oil sauce
Orecchiete with arugula in a garlic infused olive oil sauce

I snagged some baby arugula at the Petaluma farmer’s market yesterday.

Simply drizzled with extra virgin olive oil, a drop or 2 of red wine vinegar and sea salt, the tender peppery arugula is a summer treat.

But arugula isn’t just for salads.

I have more arugula that I want to eat now and I’m in the mood for a simple pasta. This quick recipe fits the bill. The pasta is on your table in the time it takes to cook the pasta.

I like a small short pasta for this dish. I used orecchiette (little ears) but you can use dried cavatelli, ditali or your favorite pasta shape.

What a treat to be able to use this just-cut arugula. I don’t want to lose any of its fresh goodness so I just let the arugula wilt in the heat of the pasta and garlic-infused olive oil.

The orecchiette is bathed in the thick mellow sauce. The lightly toasted garlic slices add a nutty note to the peppery arugula enhanced by light heat from red pepper flakes.

You won’t believe the full flavor from so few ingredients. Simple, quick, healthy and delicious.

Buon appetito!

Pasta with Arugula
 
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Just-cut arugula warmed by the heat of the pasta with garlic-infused olive oil. A simple summer pasta treat.
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 6-8
Ingredients
  • 4 cups arugula
  • 1 pound dried orecchiete or your favorite short pasta
  • 4 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • ¼ teaspoon dried red-pepper flakes
  • 2 tablespoons sea salt for the pasta water and more to taste if needed
  • 1 cup reserved pasta cooking water
Instructions
  1. Put on a large pot of salted water to boil. (5 quarts water, 2 tablespoons sea salt)
  2. When the water is at a rapid boil add the pasta, stir occasionally so the pasta doesn't stick and cook until the pasta is just al dente.
  3. While the pasta is cooking make the sauce.
  4. Put a skillet or pan large enough to hold the pasta over medium-high heat.
  5. Add the olive oil, garlic and red pepper flakes to the pan and cook until the garlic just starts to take on color.
  6. Reduce the heat to low to keep the sauce warm while the pasta finishes cooking.
  7. When the pasta is cooked reserve a cup of the cooking water, strain the pasta and add it to the sauce.
  8. Add some cooking water to thin the sauce and bring the sauce to a simmer.
  9. Add the arugula, toss well and cook until the arugula starts to wilt.
  10. Serve immediately with a sprinkle of grated parmigiano.