Lamb Chop and Artichoke Kitchen Invasion

More Roman Food in North Beach. Bravo!

Maurizio Bruschi, the chef/owner of Ideale, the classic North Beach Roman restaurant on Grant for over 20 years, and his partner Giuseppe Terminiello, recently opened Piccolo Forno on Columbus.

Piccolo Forno brings another Roman culinary tradition to North Beach, pizza al taglia, pizza by the cut. You find these shops all over Rome. One of my favorites is La Ranella in Trastevere and Piccolo Forno is in that same elite class.

But I’m headed to Ideale to cook with Maurizio. We were in a springtime frame of mind and in Roma that means young spring lamb and the first crop of artichokes.

Carciofi alla Romana is a simple preparation. Maurizio cleaned a large artichoke in a flash. The artichokes went upside down in a pot with a bath of water, white wine, extra virgin olive oil and a few aromatics.

Potatoes were tossed with extra virgin olive oil, rosemary and garlic and roasted in the oven.

But the star of this meal was the scottadito (“burn the finger”). The chops, simply seasoned with salt and black pepper, are so good you burn your fingers because you can’t wait to pick them up and eat those lollipops as they come hot off the grill.

Maurizio laid the crispy, creamy roasted potatoes down on a big platter ringed by tender, flavorful artichokes with a hint of mint and the lamb chops just off the grill atop the potatoes. Scatter some lemon on the plate. Squeeze a drop or two on the lamb chop, if you wish. Ah, Roman spring right here on Grant Avenue.

We always eat very well when in Rome. I have to say this North Beach meal is right up there with the best classics I’ve had in Rome.

Grazie Maurizio. Bravo!

Note: We shot this episode in April. Apologies for the late release. However, this meal is worth making any time of year as long as the ingredients are available in your local market. Buon appetito!

Scottadito

  1. Baby spring lamb is in the market now. Get yourself a rack of baby loin lamb chops. Have your butcher divide them for you.
  2. There’s no recipe here because there’s no need to mess with these tender chops.  Maurizio pounded them a bit for uniform thickness.
  3. Sprinkle the chops with salt and a grind of black pepper to taste and slap them down on a hot grill or hot grill pan atop your stove.
  4. The scottadito only take a couple of minutes on each side. The Romans like their lamb well-done but choose the doneness you like best.  You’ll be burning your fingers too. It doesn’t hurt too much.
  5. Don’t forget to give the chops a squeeze of lemon before eating these lollipops.

Carciofi alla Romana

Ingredients

  • 4 medium artichokes
  • 1-cup water
  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • ½ cup dry white wine
  • 2 sprigs Italian flat parsley, leaves only, roughly chopped
  • 2-3 fresh mint leaves, roughly chopped
  • 1 clove garlic, sliced thin
  • sea salt and freshly ground black pepper to taste

Instructions

  1. Put enough water to cover the cleaned artichokes in a bowl large enough to hold the cleaned artichokes.
  2. Cut the lemon in half and squeeze the lemon into the water. Put the lemon rind in the water too. (The acidulated water will keep the artichokes from discoloring before you cook them.)
  3. Cut off the tough top of the artichokes at the point where the dark green leaves turn to light green/yellow.
  4. Trim the remaining leaves to remove the dark green outer leave.
  5. Peel the stem.
  6. Open the artichoke and with a spoon, remove the choke, if any.
  7. Put the cleaned artichoke into the acidulated water.
  8. Put a large pot over high heat. Add one tablespoon of olive oil.
  9. When the oil begins to ripple, place the artichokes stem up in the oil and push them down with your hand to open them and to brown them a bit.
  10. Add the water, wine, garlic, the remaining tablespoon of olive oil, parsley and mint and bring the pot to a boil.
  11. Lower the heat to medium-low and bring the liquid to a gentle simmer. (If need be add more water. But in the end you want about half the original volume to create a flavorful pan sauce.)
  12. Cover the pot with a lid or cover the artichokes with crumpled damp butcher paper.
  13. Let the artichokes steam until they are knife tender, about 20 minutes.
  14. Remove the artichokes to a serving platter.
  15. Spoon some of the cooking pan sauce over each artichoke.
  16. Serve immediately.

Oven Roasted Potatoes

Ingredients

  • 4 potatoes (I prefer Yukon Gold)
  • 1 clove of garlic, sliced thin
  • 1 sprig of fresh rosemary, leaves stripped from the stem
  • 1 tablespoon extra virgin olive oil
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Heat the oven to 425 degrees.
  2. Peel the potatoes and cut them into 2-inch cubes.
  3. Put the potatoes, olive oil, garlic and rosemary in a baking dish, add salt and pepper to taste.
  4. Coat the potatoes with the olive oil mixture.
  5. Roast the potatoes in the hot oven until they begin to brown and are knife-tender, about 20 minutes.
  6. Remove the potatoes to a serving platter.
  7. Serve immediately.

Ravioli & Gnocchi Kitchen Invasion

North Beach’s The Italian Homemade Company on Columbus is my go-to spot for fresh pasta made daily.

Mattia Cosmi, who hails from Le Marche and his wife Alice Romagnoli, an expert pasta-maker from Rimini in the Romagna region on the northern Adriatic coast are the owners. Recently, Gianmarco Cosmi, Mattia’s brother, joined them here in San Francisco as Executive Chef.

Gianmarco, also known as “Giammi,” was trained at ALMA, the international Italian culinary school near Parma and cooked at a Lago Maggiore Michelin-starred restaurant

Giammi is a maestro. I’m always entranced watching him make, cut and form his wonderful fresh pasta. It’s magical. I had to include Giammi’s pasta and sauces in my new series cooking with some of North Beach’s best chefs.

I’ve adapted Giammi’s pasta sauce recipes so that you can make them in your kitchen in the time that it takes to cook the pasta.

If you want to experience Giammi’s original dishes we explain how to make tomato confit, dried olives, and toasted grated parmigiano. They require a slow and low time in the oven but I’ve provided quick substitutions if you’re in a hurry.

Get the real deal, eat at The Italian Homemade Company, or make these quick sauces in your kitchen. Either way, you have to experience these pastas.

You can make your own fresh pasta or buy them at Italian Homemade or your favorite market or use dried imported pasta instead.

Red Beet Gnocchi in a Gorgonzola Cream Sauce

The sauce is complex but easy to make in about 5 minutes with my adapted recipe. The pillowy, tender gnocchi look like rubies on the plate coated with piquant yet mellow gorgonzola sauce. The toasted hazelnuts add unexpected crunch and flavor. Just beautiful.

Ingredients

  • 4 quarts water
  • 2 tablespoons sea salt
  • 1 pound of gnocchi or your favorite pasta
  • 21/2 tablespoons unsalted butter
  • ½ shallot, thinly sliced
  • ¾ cup heavy cream
  • ¾ cup milk
  • ¼ pound gorgonzola dolce (the creamy soft one not the hard crumbly one)
  • Sea salt freshly grated black pepper to taste
  • 10 roasted hazelnuts, roughly chopped or crushed
  • Sprinkle of crunchy grana padano or parmigiano
  • Drizzle of extra virgin olive oil to finish

Instructions

Note: Giammi spreads a half-cup of grated grana padano on a silicon sheet (parchment paper works too) and lets it melt and brown in a 250 degree oven for about 30 minutes. If you want to avoid this step, simply finish the dish with grated grana or parmigiano.

  1. Put the water in a large pot and add the 2 tablespoons of sea salt.
  2. Bring the water to a boil over high heat.
  3. Over high heat roast the hazelnuts in a separate sauté pan until they pick up some color and you can smell their aroma.
  4. Roughly chop or crush the roasted hazelnuts and set aside.
  5. Melt 2 tablespoons of the butter in a large sauté pan over medium heat. You want the butter to begin to foam but not brown.
  6. Add the shallot and cook until just translucent.
  7. Add the cream and milk and bring the cream & milk mixture to a gentle simmer.
  8. Add sea salt and black pepper to taste.
  9. Add the gorgonzola and stir the sauce until the gorgonzola melts and is fully incorporated into the sauce.
  10. Drop the gnocchi into the boiling water. They will cook in about 3 minutes as you finish the sauce.
  11. When the gnocchi are done drain them (save a cup of the cooking water) or take them out with a spider and add them to the sauce and coat them well. (If the sauce is too thick add some pasta to loosen the sauce.)
  12. Off the heat finish the pasta by melting a ½ tablespoon of butter and a sprinkle of olive oil all over.
  13. Toss the pasta to coat well with the sauce.
  14. Put the gnocchi on a serving platter or individual plates.
  15. Scatter the hazelnuts and pieces of the crunchy padano on top. (Note: for the less than 10-minute version of this dish in place of the cruchy padano simply grate some grana padano or parmigiano reggiano on top of the gnocchi.)
  16. Serve immediately.

Ravioli in a Sausage Cream Sauce

Here’s a complex sauce that doesn’t overwhelm the delicate ravioli. The sausage and ham add dimension to the cream sauce. And the croccante on top adds a nutty surprise. It’s just as good in my adapted quick-cook version with grana padano or parmigiano reggiano grated on top in place of the croccante.

  • Ingredients
  • 4 quarts of water
  • 2 tablespoons sea salt
  • 1-pound fresh potato & mushroom filled ravioli or your favorite ravioli or pasta
  • 1-tablespoon extra virgin olive oil
  • ½ shallot, thinly sliced
  • ½ pound pork sausage out of the casing
  • 2 slices of prosciutto cotto (boiled or roasted ham) cut into a small dice
  • ¼ cup dry white wine
  • 1-cup cream
  • Nutmeg, one or two grates
  • Sea salt and freshly grated black pepper to taste
  • Grana padano croccante (or grated grana or parmigiano, see Note below)

(Note: Giammi finished the dish with croccante. Grate a ¼ cup of grated grano padana or parmigiano reggiano and spread it over a silicon or parchment lined baking sheet. Place it in a 180 degree oven until it melts and browns, about 30 minutes. Break the croccante in pieces and arrange it on top of the ravioli before serving. If you don’t make the croccante, simply sprinkle some grated cheese over the top of the dressed ravioli.)

  1. Instructions
  2. Put 4 quarts of water and salt in a large pot over high heat and bring to a boil.
  3. In a large sauté pan over medium-high heat add the olive oil.
  4. When the olive oil begins to simmer, add the shallot and cook until translucent.
  5. Add the sausage, stir and sauté until it picks up some brown color.
  6. Add the cooked ham and stir to heat it through.
  7. Add the wine and cook until the alcohol burns off, about 2 minutes.
  8. Add the cream and a couple of grates of nutmeg and stir well.
  9. Reduce the heat to medium and gently simmer the sauce until it thickens.
  10. Add salt and pepper to taste.
  11. Drop the ravioli or pasta in the boiling water. (If your using dried pasta drop it in the pot as soon as the water comes to a boil so it’s cooked al dente by the time the sauce is done.)
  12. Take the ravioli out of the water with a spider (save a cup of the water if you drain the pasta in a colander.)
  13. Toss the pasta to evenly coat with the sauce. (Add some pasta water if the sauce is too thick.)
  14. Put the ravioli on a serving platter and top with pieces of croccante or grated cheese.
  15. Serve immediately.

Manicotti Kitchen Invasion

Only in America! You Can’t Get These Manicotti in Italy

I’ve been eating at North Beach’s da Flora for over two decades and never had a bad meal there. When my friends and I want to share a leisurely family-style 4-course meal we always head to da Flora on Columbus.

As the seasons change my network buzzes. Everyone wants to know what Spring bounty has made its way into the da Flora kitchen. The hand-written menu constantly evolves as spring progresses.

Jen McMahon, the genius in the da Flora kitchen, scours the local markets to find the best local organic ingredients. Jen is a master at giving her Italian inspired food a Bay Area Slow Food twist.

We’re making manicotti and this dish will certainly be controversial with my fans in Italy. You will not find manicotti (little sleeves) on a menu in Italia. Italians call this dish cannelloni (little pipes) made with either crespelle (crepes) or pasta.

Jen and I both grew up on the east coast immersed in the southern Italian immigrant food traditions they brought with them. But now our Italian ancestors were cooking in America using ingredients available in their local markets.

I loved my Mom’s manicotti. We called them “manigot” in the Neapolitan dialect.

When friends were in town recently we headed to da Flora and there on the menu were these spring manicotti. We had to have them as part of our pasta course and they were superb.

So here is Jen’s San Francisco version of manicotti for you to make in your kitchen. It’s a simple dish featuring the best of the early spring bounty, broccoli di rape for the delicate ricotta filling and early sweet red spring onions, mellow green garlic and fresh oregano for the marinara. The aged provolone grated on top makes this simple dish soar.

This recipe makes 8-10 manicotti. Serve two manicotti per person. While light, they are pleasantly filling.

Crespelle (Crepes)

Ingredients

  1. 2 eggs
  2. 2/3 cup all-purpose unbeached flour
  3. 1 cup whole milk
  4. A pinch of sea salt
  5. A sprinkle of extra virgin olive oil.

Instructions

  1. Put all of the ingredients in a blender or mix by hand in a bowl.
  2. Be sure all of the flour is incorporated. You want a very smooth mixture with no clumps of flour.
  3. Chill the crespelle batter for about 15 minutes.
  4. Put a small sauté pan (we used a 9-inch pan) over medium-high heat and add a tablespoon of extra virgin olive oil.
  5. Coat the bottom of the pan with the oil.
  6. When the oil starts to shimmer lower the heat to medium and pour in about a half-cup of batter to form a thin crespelle that thinly fills the bottom of the pan.
  7. When the crespelle starts to brown at the edges in about a minute flip the crespelle over and cook for a minute more.
  8. Take the crespelle out of the pan and put them on a paper towel lined plate in a single layer.
  9. Set the crespelle aside.

Marinara Sauce

Ingredients

  • 3 stalks green garlic, trimmed
  • 3 stalks red spring onions, trimmed
  • 1 bunch fresh oregano, use the leaves only, stripped from the stalk and chopped
  • 3 tablespoons extra virgin olive oil
  • 1 28-ounce can of San Marzano DOP tomatoes (use 2 cans if you want to have some sauce left over for future use)
  • Pinch of sugar
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Put a pot over medium-high heat and add the oil
  2. When the oil starts to shimmer reduce the heat to medium and add the garlic and onion.
  3. Stir the onions and garlic and saute until translucent (you don’t want to pick up any color).
  4. Add the tomatoes and stir.
  5. Bring the marinara sauce to a simmer.
  6. Add the oregano, sugar, salt and pepper to the marinara and stir well.
  7. Cook until the sauce, stirring occasionally until the sauce thickens and reduces by about a third in volume.
  8. Take the marinara sauce off the heat and set aside to cool.

Filling

  • 2 cups whole milk ricotta, drained if necessary
  • 1 bunch broccoli di rabe, blanched and chopped.
  • Sea salt and freshly grated black pepper to taste
  • 1/4 pound grated provolone to sprinkle on top of the manicotti before putting them in the oven.

Instructions

  1. Drain the ricotta in a strainer over a bowl if there is a lot of whey (white watery liquid).
  2. Bring a small pot of water to a boil over high heat.
  3. Blanch the broccoli di rape stalks in the boiling water for a minute or so.
  4. Drain the broccoli di rape.
  5. Put the broccoli di rape in a food processor and pulse several times to mince.
  6. Add the ricotta and salt and pepper to the processor and pulse to mix the ingredients together.

Assembly

  1. Pre-heat the oven to 375 degrees.
  2. Layer a casserole dish with a layer of marinara. (You can bake the manicotti in individual dishes or make them all in a larger casserole dish.)
  3. Lay out the crespelle on a work surface and put a tablespoon of filling in the middle of the crespelle.
  4. Fold up one side and then the other.
  5. With the folded side down, put the manicotti in the casserole.
  6. Add a dollop of marinara on top of each.
  7. Spinkle the grated provolone on top of each.
  8. Put the manicotti in the hot oven and bake until the provolone melts and lightly browns, about 20 minutes.
  9. Serve immediately.

Veal Scallopine with Fresh White Truffles

Unlike the black truffle you shouldn’t cook with white truffle. The more mild and sophisticated white truffle is a perfect marriage with veal scallopine. Piero had the truffles, I needed to get the veal.

Inspired, I ran across the street to Little City Meats. Mike had some beautiful milk-fed veal and he pounded out thin scallopine for me. With the scallopine and a dozen organic eggs from Petaluma I headed back to Cavalli to cook.

The scallopine are quickly sautéed in extra virgin olive oil and butter, to give them a golden nutty crust. Some white wine in the hot pan yielded a simple pan sauce finished with a swirl of butter.

I turned the plate over to Piero. He carefully shaved biancetto all over the top. “Don’t be stingy,” he said in Italian, “be sure to cover the entire scallopine with tartuffi.”

Santo and I savored the tartufi aroma as Piero shaved the white truffle over the hot scallopine right out of the cast iron pan. The truffle perfume lingered with each bite of the delicate scallopine.

If you are in the Bay Area, Santo will post the availability of truffles all season. You can find fresh truffles for sale online. If you don’t use them all right away, make a truffle butter or truffle-infused extra virgin olive oil so you enjoy their aroma and flavor for months.

Veal Scallopine with Shaved Fresh White Truffles

Ingredients

  • 8 veal scallopine, pounded thin (depending on the size, I serve 1 or 2 scallopine per person)
  • Sea salt
  • Freshly grated black pepper
  • 1/8 cup unbleached all purpose flour
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • ¼ cup dry white wine
  • 40 grams shaved fresh white truffles (or as much as you can afford. We used 5 grams for each scallopine.)

Instructions

  1. Sprinkle the scallopine with salt and pepper
  2. Lightly flour the scallopine
  3. Over medium high heat, add the butter and olive oil to a sauté pan (add more butter and oil if needed as your sauté all of the scallopine)
  4. As the butter begins to melt lower the heat to medium. You don’t want to develop any color.
  5. Add the scallopine and sauté until the scallopine develops a light brown crust, about 2 minutes.
  6. Turn the scallopine over and sauté for one minute more.
  7. Remove the scallopine from the pan and put them on a serving platter.
  8. Increase the heat to high and add the wine.
  9. Scrape the pan to incorporate the brown bits into the sauce.
  10. Let the wine simmer until the alcohol is evaporated.
  11. Drizzle the scallopine with the pan wine sauce.
  12. Shave the fresh white truffle to completely cover the scallopine.
  13. Serve immediately.

Frittata with Fresh Black Truffles

Wow, was I excited when I walked into Cavalli Caffe for an espresso macchiato on a recent Saturday morning. Piero, the truffle guy from Tuscany, was there and he had truffles, the “Diamonds of the Kitchen”, dug up in Tuscany just 2 days before.

He had white truffles, smaller in early spring , called “bianchetto.” And he had the last of the larger black winter “tartuffo nero.”  Later in the season the spring truffles, tartuffo bianco, will be bigger.

Truffles are fragile and you need to use them within about a week of harvest. White truffles should not be cooked but black truffles can be used in cooked dishes.

Black truffles pair well with eggs so I had to make a frittata. Piero said his wife made the best. Now I’m in trouble. How could mine compare?

Piero described his wife’s frittata and I realized her Tuscan rendition was similar to mine. I made a few adjustments and I was ready for the kitchen.

I didn’t want the egg mixture to overwhelm the black truffles so I just added salt, pepper, chopped parsley, grated parmigiano reggiano and diced fresh mozzarella. I grated a large black truffle into the mixture. Save some to grate atop the hot frittata hot out of the pan to maximize the tartuffi aroma.

Lucky for me, Piero enjoyed my frittata. Whew!

The frittata didn’t last long.

If you are in the Bay Area, Santo will post the availability of truffles all season. You can find fresh truffles for sale online. If you don’t use them all right away, make a truffle butter or truffle-infused extra virgin olive oil so you enjoy their aroma and flavor for months.

Frittata with Fresh Black Truffles

Ingredients

  • 6 extra large eggs
  • 2 tablespoons extra virgin olive oil (depending on the size of your pan you may need to add more to lightly coat the bottom and sides of the pan)
  • 2 tablespoons flat Italian parsley, roughly chopped.
  • 3 tablespoons freshly grated parmigiano reggiano
  • 3-ounces fresh mozzarella, diced in small cubes
  • 30 grams fresh black truffle (or as much as you can afford)
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly grated black pepper

Instructions

  1. Beat the eggs in a bowl.
  2. Grate 2/3 of the truffle saving a piece to grate atop of the frittata
  3. Add the parsley, parmigiano, mozzarella and 2/3 of the grated truffle to the eggs and mix well.
  4. Over medium-high heat add the olive oil to a 9” inch cast iron or sauté pan and lightly coat the bottom and sides of the pan (if you use more eggs, use a larger pan)
  5. When the olive oil begins to shimmer pour in the egg mixture.
  6. As the frittata begins to set up, gently break up the center of the frittata with a fork and with a spatula move the frittata away from the sides of the pan. (You want to continually move the egg mixture to the hot pan surface to cook.)
  7. Lower the heat to medium-low.
  8. Continue to gently pull the frittata away from the side of the pan to allow the egg mixture to flow onto the hot pan surface.
  9. Gently move the spatula under the frittata to make sure it doesn’t stick to the pan.
  10. When the frittata is fully set on the bottom, put a plate on top of the pan, flip the frittata and slide it back in the pan to cook the other side.
  11. Loosen the frittata from the pan with the spatula.
  12. When the frittata feels solid to the touch, flip the frittata onto a serving platter. (If you don’t want to flip the frittata, place it in a 375 degree oven or under the broiler to set the other side of the frittata.)
  13. Grate the remainder of the black truffle on top of the frittata.
  14. Serve immediately.

Cooking Foraged Chicory in Roma

My HP Production crew devouring spaghetti cacao e pepe I cooked in my Rome kitchen
My HP Production crew devouring saltimbocca I cooked in my Rome kitchen

The last time I was in Italy I hooked up with my friend Luca and the crew from his video company, HB Productions. We spent days together shopping and shooting episodes of me cooking in my apartment near the Spanish Steps.

Here’s the first of those HB Production episodes just in time as early spring vegetables hit the farmers market.

I shopped every day in Campo dei Fiori, the huge open air market in the historical center of Rome. I was lucky to meet Alessandro who had a produce stand there. He was my guide to the spring vegetables he had to offer.

This day he had wild chicory, cicoria, he foraged early that morning in the hills near his home outside of Rome. He sold me the chicory with a condition. “Cook it with olive oil and lots of garlic, that’s all.” “And chili pepper,” I said. Alessandro agreed and added “but no lemon, no lemon.” Boy, these Italians are strict but that was my plan anyway.

What a wonderful Slow Food moment, scoring locally foraged cicoria to cook in my Rome apartment a few blocks away from the market! Watch me use a versatile, simple method to respectfully coax maximum flavor from this humble wild green. Here in the U.S. curly endive is the closest to the wild chicory I cooked in Rome.

You may have seen some of the Rome footage in this Hungry Village production. Get a peek of Luca and his aunt Giulia, the best cook in the family, who joined me in the kitchen for a couple of episodes.

I hope to have the other Rome episodes ready to post soon. Stay tuned but in the meantime here’s my saltimbocca recipe.

So You Want To Be An American? is the music in the episode. I love the tune. Here’s hip Neapolitan crooner Renato Carosone’s 1958 rendition of his Tu Vuo Fa L’Americano.

Keep on cooking. Buon appetito!

5.0 from 1 reviews
Cooking Foraged Chicory in Roma
 
Prep time
Cook time
Total time
 
A simple chicory preparation that you can use for other leafy greens too.
Author:
Recipe type: Vegetables
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound chicory (curly endive)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves of garlic, smashed
  • pinch of chili flake
  • sea salt to taste
Instructions
  1. Bring about 4 cups of water to a boil in a pot.
  2. Add the chicory and blanch for a minute or two.
  3. Heat the oil in a sauté pan over medium heat. Add the garlic and chili flakes to the pan and cook until the garlic just begins to take on some color.
  4. Drain the chicory and add it to the sauté pan. Add sea salt to taste.
  5. Stir well to dress the chicory with the oil.
  6. Serve immediately.

 

 

My Family Christmas Menu Suggestions

Passing It On--Cooking with My Godson
Passing It On–Cooking with My Godson

Some say that the most important meal this season is the Christmas Eve fish dinner. I’m doing the Neapolitan-inspired Feast of Seven Fishes, La Festa dei Sette Pesci.

But you gotta eat after everyone is done opening all their presents Christmas day, right? When I’m back east with family for Christmas, we cook up a fantastic four-course dinner.

3 generations will cook together and our Italian-American dinner will include some dishes that my family has made since they first immigrated to America over a hundred years ago.

We gather around the table at about 2 in the afternoon. The leisurely meal will last until early evening.

Create your own Christmas feast. We’re still working on our final menu but here are some of the dishes that are on our list.

Antipasto (before the meal)

The antipasto is a preview of the meal to come. It’s the icebreaker as your guests settle in at the table. It starts the conversation and tantalizes your taste buds to let you know of the culinary delights to come.

It's easy to make a lovely antipasti platter!
It’s easy to make a lovely antipasti platter!

 

A platter with a selection of Italian salumi (cured meats) and cheeses is a must. Watch me put together a beautiful antipasti platter in this short video.

Neapolitan Christmas Salad with pickled vegetables, cauliflower florets and olives
Neapolitan Christmas Salad with pickled vegetables, cauliflower florets and olives

I may pair the platter with a traditional Neapolitan Christmas salad, insalata di rinforza.

 

 

If we don’t go the platter-salad route I know my family will want some artichokes to start the our Christmas meal.

Easy Crispy Baby Artichokes
Easy Crispy Baby Artichokes

 

These crispy baby artichokes are always a favorite.

Or make one Roman-style stuffed artichoke for each guest.

 

 

 

Primo  Piatto (First Course)

A fancy pasta is our usual choice. We’ll probably make a lasagna. Here are 2 to choose from.

Lasagna al forno con balsamella. Layers of homemade pasta, Bolognese meat sauce, grated parmigiano and fresh mozzarella, and bechamel.
Lasagna al forno con balsamella. Layers of homemade pasta, Bolognese meat sauce, grated parmigiano and fresh mozzarella, and bechamel.

 

The lasagna al forno is a bit more complicated but you can assemble it the day before and bake it Christmas day. It’s incredible and well worth the effort.

 

 

A ricotta & sausage lasagna you can eat in about an hour
A ricotta & sausage lasagna you can eat in about an hour

 

 

This lasagna is a quick version that you can get in the oven in less than 30 minutes.

 

 

 

Spinach and Ricotta Cannelloni
Baked crespelle (crepes) stuffed with spinach & ricotta in a light tomato sauce.

 

And I know there will be some votes for one of my Mom’s spinach & ricotta cannelloni in a simple tomato sauce.

 

 

 

Chicken and Escarole Soup with Veal Meatballs
Chicken and Escarole Soup with Veal Meatballs

 

 

For a lighter first course try my delicious “Italian Wedding Soup” with chicken, escarole & tiny veal meatballs. It’s a real crowd pleaser.

 

 

 

Secondo Piatto (Main Course)

Porchetta
Porhcetta–Herb Filled Pork Roast

My choice is my porchetta roast with onions caramelized with balsamic vinegar and rosemary roasted potatoes on the side.

This was the episode that started the “Porchetta War” with a bunch of Italians. If you have time, check out my video on how I beat the Italians at their own game.

If you want to combine these 2 versions of porchetta just ask you butcher for a skin-on pork belly and wrap that around the loin roast before you tie it up and roast it in the oven.

Roasted boneless chicken breast stuffed with spinach & prosciutto
Roasted boneless chicken breast stuffed with spinach & prosciutto

 

 

Or if we don’t do pork, my family hasn’t had my turkey breast stuffed with spinach and prosciutto with a quick pan gravy. Serve it with my garlic mashed potatoes for an easy second course.

 

 

 

 

Dolci (Dessert)

And to end the meal, maybe just some fruit and roasted chestnuts.

Or try these dolci (desserts) that you can make the day before for a bigger end to you meal.

Tiramisu, the Italian "pick-me-up" with mascarpone cream and ladyfingers soaked in espresso & Marsala with chocolate all over
Tiramisu, the Italian “pick-me-up” with mascarpone cream and ladyfingers soaked in espresso & Marsala with chocolate all over

 

Tiramisu is really not that hard to make. After you make the mascarpone filling and the espresso-rum dip for the ladyfingers it’s a snap to assemble.

 

 

 

Easy to make Panettone Bread Pudding
Easy to make Panettone Bread Pudding

 

This time of the year most Italian and Italian-American households have panettone in the house. This sweet bread studded with raisins and candied citrus makes a fantastic panettone bread pudding. It’s ready in no time and even better if you make it the day before.

 

 

Liquore di Fragole (Strawberry Liquore)
Liquore di Fragole (Strawberry Liqueur)

 

A Finishing Touch

Some espresso and maybe one of my homemade liqueurs and you can call it a wrap. Make my liquore di fragole (strawberry liqueur) with its beautiful Christmas hue or limoncello a few days in advance and you’re good to go.

A little Christmas gift for you at the end of the limoncello video, a suggestion for an easy sweet end to your meal

Buon Natale. Merry Christmas. Happy Holidays. Buon Appetito!

Christmas Eve Feast of 7 Fish Recipe Roundup

Fish Market, Ortigia Sicily
Fish Market, Ortigia Sicily

I’ll be with family and friends for Christmas. Our Neapolitan family tradition is to prepare a 7-fish Christmas Eve dinner, La Festa dei Sette Pesci.

Seven fish unless I’m with the Sicilian branch of the family, then it’s 13!

I hope you will be with the ones you love too.

Here’s a collection of my fish dishes that you can make for all your friends and family around your Christmas Eve dinner table to enjoy.

Buon Natale! Happy Holidays!

All in One

Cioppino Video: Christmas Eve Stew of Seven Fishes from San Francisco
Cioppino, 7 fish stew, a delicious San Francisco treat

If you want all 7 fish in one pot make cioppino, the San Francisco fish stew treat.

This is my go-to recipe if I want to make something fast and easy for the guests around my table. All 7 fish are cooked in one pot. A hunk of grilled bread scraped with garlic and you’re good to go.

The hardest part of cioppino is the trip to your fishmonger. You can have cioppino on your table in about 30 minutes.

Antipasto Picks

If a 3 or 4-course feast is what you have in mind make these dishes for an antipasto course, many ready in less than a half-hour.

Rice balls with shrimp in the center & a spicy dipping sauce
Rice balls with shrimp in the center & a spicy dipping sauce

Arancini, everybody loves rice balls. They are a perennial favorite at my table.

They come in many different shapes with various fillings.

This version is from my friends at North Beach’s da Flora restaurant.

The arborio rice has shrimp hidden in the middle of the crispy orb. Eat these arancini with or without the aioli. But if you don’t make the dipping sauce you’ll be missing a real treat.

 

Crispy, tender fried calamari with spicy vinegar pepper confetti
Crispy, tender fried calamari with spicy vinegar pepper confetti

You gotta be careful with this one. Often my fried calamari never makes it to the table. Everyone gathers in the kitchen around the stove and grabs a tender fried ring or crunchy tentacle as soon as they come out of the hot oil. If that happens to you make sure you quickly sprinkle some sea salt on the calamari as they drain on paper towel.

If the fried calamari survive poaching in the kitchen make sure that you get them to the table while they are hot out of the oil. That’s the way to maximize your enjoyment.

Succulent mussels & clams quickly steamed in a  flavorful broth
Succulent mussels & clams quickly steamed in a flavorful broth

How about some steamed mussels & clams ready in about 10 minutes?

Be sure to pick out the heavy clams & mussels with tightly closed shells.

This is a quick dish. The hardest part is scrubbing the shells prior to cooking.

You can serve up a big bowl and let your guests help themselves.

Just make sure that everyone gets at least one slice of the grilled bread. Dunking the bread in the sauce is my favorite bite.

Halibut and potato fish cakes
Halibut and potato fish cakes

My Mom made her fish cakes with baccala. If you don’t have time to soak dried salted cod for 3 days use fresh cod or halibut.

You can make the fish cakes ahead of time and heat them in the oven just before serving.

A bonus with the fish cakes, a recipe for grilled trumpet mushrooms and another for pickled carrots.

 

Mussels with a hot tomato sauce and twice-baked bread
Mussels with a hot tomato sauce and twice-baked bread

Mussels with a spicy tomato sauce is a real crowd-pleaser. This is my Dad’s recipe.

Some of my nephews insist that I make these mussels any time we’re together. My Dad always made them when they visited.

That was nearly a half-century ago. It warms my heart that I can revive those moments gone by.

Be sure to have extra twice-baked bread. Everyone wants more than one piece.

Primo Piatto (The First Course)

Dungeness Crab
Spaghetti with spicy Dungeness crab

It’s crab season in San Francisco. Dungeness crabs are always an important part of our holiday meal in the Bay Area.

They’re big and tender this year and the price isn’t bad either. Use your favorite crab if you can’t get dungeness.

Here’s a recipe with a spicy tomato sauce that doesn’t overwhelm the sweet tender Dungeness crab. A marriage made in heaven.

Whole Wheat Spaghetti with Onions & Anchovies
Whole Wheat Spaghetti with Onions & Anchovies

Spaghetti with onions and anchovies is a simple dish that packs intense flavor in every bite.

The nutty flavor of the whole wheat pasta really takes this dish over the top.

Be sure you get a quality imported Italian whole wheat spaghetti or other long pasta for this dish.

With a few ingredients the pasta has to be the star. No mushy hippie whole wheat pasta will do.

Strozzapreti pasta and prawns in a roasted red bell pepper sauce
Strozzapreti pasta and prawns in a roasted red bell pepper sauce

Strozzapreti and prawns in a roasted red bell pepper sauce is beautiful to behold and an elegant addition to your holiday table.

Roast the peppers ahead to save you some cooking time on Christmas Eve.

You can make it in the time that it takes to cook the pasta.

 

 

Another quick preparation for a busy night, spaghetti with clams.

Spaghetti with Clams from the Bay of Naples
Spaghetti with Clams from the Bay of Naples

A Neapolitan favorite, you can’t go wrong with this pasta.

Long strands of spaghetti with clams in a spicy garlic sauce. It’s a little bit of heaven.

Put on a big pot of well-salted water to boil. Steam the clams in the spicy broth while the pasta is cooking.

The clams will have opened and the sauce will be waiting as you pull the spaghetti out of the boiling water to finish cooking in the clam sauce.

 

Secondo Piatto (Main Course)

Petrale Sole in a Caper White Wine Butter Sauce
Petrale Sole in a Caper White Wine Butter Sauce

Sole is one of my favorite fish.

It’s easy to work with and has a delicate flavor.

Sole with capers is really easy. Saute the filets and make the sauce right in the same pan.

The delicate Petrale sole has a crispy crust with a moist flaky interior.

The capers perk up the sole. The light buttery sauce ties it all together.

 

Crispy quick-fried shrimp with a squeeze of lemon
Crispy quick-fried shrimp with a squeeze of lemon

 

Nothing easier and tastier than quick-cooked shrimp.

Shrimp on the east coast, prawns here in the Bay Area.

The hardest part of this recipe is cleaning the shrimp.

Once that’s done the shrimp are ready in less than 10 minutes.

I take that back, the hardest part of this recipe is not eating them all up as they drain on paper towel.

To augment your main course choose from my collection of vegetable side dishes on my website or those in my Vegetable Recipes eBook. It’s my holiday gift.

Halibut roasted with cherry tomatoes, potatoes and olives
Halibut roasted with cherry tomatoes, potatoes and olives

But if you want your fish, veggies and starch all in one go make my halibut roasted in parchment is the one for you.

Use halibut, cod or your favorite fish.

The halibut is wrapped in parchment or foil with the potatoes, tomatoes and olives so you get it all.

Drizzle some olive oil and dry white wine over the fish and vegetables and when you open the pouch you have a  complete plate for your table. Quick, easy and oh so flavorful.

Dolci

Crispy cannoli shells with a sweet ricotta filling studded with chocolate and candied citrus
Crispy cannoli shells with a sweet ricotta filling studded with chocolate and candied citrus

For these holiday meals we often buy some of our favorite pastries to end the meal. If you have the time make cannoli.

But if you want something homemade and light make strufoli, little fried dough balls in a honey glaze sprinkled with colorful holiday confetti. Another traditional sweet is to end your meal on a traditional holiday note is cenci, those delicate bow-ties. Be careful, the powdered sugar doesn’t get on you.

Buon Natale! Buon Appetito!

 

 

Porchetta War: Who will win?

Picking a Rancho Llano Seco porchetta to slow roast on an open spit.
Picking a Rancho Llano Seco porchetta to slow roast on an open spit.

I shot a porchetta episode a while ago. It’s a favorite among my friends and family so I had to share my recipe. And the episode got lots of views and tons of positive comments. Then, things suddenly turned nasty. The Italians got involved.

They started to flame me. One guy said I was like a counterfeiter handing out phony money with this recipe. The comments really made me mad.

But, after a time, I realized that the Italians weren’t being mean. They were just protecting their food culture and traditions. My porchetta was an American variation and the Italians weren’t happy I desecrated the classic porchetta they loved.

So they inspired me to do a Bay Area farm to table traditional whole pig porchetta. And I’d do it literally farm to table. I’d find a pig. I’d visit the farm and see how it was raised. I’d help butcher it and season it. I’d cook it on a spit over charcoal. And we’d film the whole thing.

So me and my Hungry Village producers found Rancho Llano Seco, a local farm north of San Francisco. We met up with Jamie at the Rancho to pick out the pig for my porchetta. When we got to the barn and open pen where the mature hogs spend their last days on the Rancho, there she was, a big sow with a beautiful red coat hiding just inside the barn. There’s my porchetta. I called her Bella.

Jamie sent Bella to my butchers at Golden Gate Meats in San Francisco’s Ferry Building .  I joined Tom, who deboned the porchetta with a surgeon’s skill. Shoulder, sirloin, rib meat and loin all intact with a thick layer of belly and fat under the skin.

We scored the skin to form diamonds. Nothing less for Bella. Meat side up I scattered chopped rosemary, garlic, golden wild fennel pollen, sea salt and freshly ground black pepper all over. Rolled and tied, the porchetta sat for 2 days to let the aromatics infuse all the meat.

The porchetta slowly roasted on a spit over an open fire for hours. Each slice included a little bit of rib meat, loin, belly and crispy skin. A few lucky people also got shoulder or sirloin. 3 dozen friends and fans enjoyed a wonderful afternoon on San Francisco’s Russian Hill eating porchetta panini done the Bay Area Slow Food farm to table way.

And, in a nod to how porchetta sandwiches, are served around the Bay Area, I offered caramelized onions, sautéed broccoli rabe and fresh baby arugula as toppings. They don’t do that in Italy. I hope I don’t get in trouble again. I don’t want to go to Italian prison.

So there you go, Italy. I did porchetta the way it’s supposed to be done. Let’s be friends again.

Make A Perfect Antipasti Platter

It's easy to make a lovely antipasti platter!
It’s easy to make a lovely antipasti platter!

An antipasti platter is your culinary canvas. Lay out a couple of your favorite Italian cheeses and salumi (cured meats) that pair well together. Add some veggies for color. Olives maybe? And what about some taralli scattered all around?

A feast for the eyes but more importantly an icebreaker for those around your table. A little prosecco doesn’t hurt to get the conversations flowing. Let their eyes feast on your canvas for a short while.

It’s a set-up. The antipasti course is an important beginning to a leisurely 4-course Italian meal. Wake up the taste buds with a little something. A variety of tastes preview what’s to follow.

The one I made is a classic from my days in Jersey. Some variation of that platter started every holiday meal.

No time? Get everything you need at an Italian deli or well-stocked market. Then you just have to paint your canvas.

But if you want to add something homemade, make my quick olives marinated with orange, oregano and chili flakes. My roasted peppers are always a favorite. Invest a little more time and make my homemade giardiniera, still crunchy pickled vegetables.

Be sure to subscribe so you don’t miss my upcoming porchetta episode. A real farm to table story about a sow from Chico and the beautiful spit-roasted porchetta devoured by a crowd on Russian Hill. Here’s a peek at the porchetta party.

Warning! Don’t fill up on the antipasti. You got a soup, pasta or risotto coming followed by the main course and dessert. Depending on who’s at my table sometimes I make individual plates for everybody so nobody eats too much right away.

Buon appetito!

Marinated Roasted Peppers
 
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Roasted peppers flavored with extra virgin olive oil, garlic and oregano
Author:
Recipe type: Appetiser
Cuisine: Italian
Serves: 6-8
Ingredients
  • 2-3 red or yellow bell peppers (don't use green)
  • ¼ cup extra virgin olive oil
  • 1 or 2 garlic cloves, thinly sliced or chopped
  • 1 teaspoon dried oregano
  • sea salt to taste
Instructions
  1. Roast the peppers right on the burner. Turn so that the skin is blackened all over.
  2. Put the blackened peppers in a covered bowl or paper bag to let them steam a bit.
  3. When the peppers are cool enough to handle cut the pepper in half and remove the seeds and membranes, turn over and scrape off the blackened skin.
  4. Cut into 2-inch strips.
  5. Put the roasted peppers in a bowl. Add the olive oil, garlic and oregano and mix well.
  6. Let the peppers sit in the marinade for at least 30 minutes.
  7. Serve at room temperature.

[amd-recipeseo-recipe:123]

 

Food Network? Me?

My "Baby" Cooking Stool
My “Baby” Cooking Stool

Whadda youse crazy? I can’t compete on Food Network.

I don’t like tension in the kitchen. My focus is the food not the drama. And I gotta do things my own way.

When inspired I share recipes on my blog. When my producers’ and my stars align we shoot new cooking episodes for my YouTube channel. That’s it.

But, my producers saw a casting call for Next Food Network Star and they suggested I apply. It’ll be fun, they said. You’ll be great, they said. You’ll love it, they said. They’re sneaky, my producers, and they talked me into it.

I couldn’t make it to LA last month to interview in person so my producers and I decided to shoot a video instead.

For the video, I made one of my favorite dishes, spaghetti aglio e olio. The garlic and olive oil sauce is ready in the time it takes to cook the pasta. It’s typical of dishes I’ve been making for years. A few quality ingredients. Quick simple preparation. Incredible flavor.

This dish is near and dear to my heart because it comes from my mother. My family food traditions have their root in her birth town east of Naples. She learned to cook from her mother and I learned to cook from her.

I love to pass on the traditions, share the recipes that fill my belly and warm my heart.

Now, more than 100 years after my ancestors came to America our favorite dishes still draw us to the table. Our days together, many generations cooking in the kitchen and around the table, are precious.

Anyway, watch me make spaghetti aglio e olio in my Food Network video. It did turn out good if I do say so myself.

And wish me luck! Or maybe not.

Be sure to subscribe so you don’t miss what Food Network says.

5.0 from 2 reviews
Spaghetti Aglio e Olio (Garlic & Olive Oil)
 
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A quick complex sauce ready in the time it takes to cook the pasta.
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 pound (500 grams) imported dried spaghetti
  • ¼ cup extra virgin olive oil
  • 3 garlic cloves, roughly chopped
  • 3 anchovy filets, roughly chopped
  • ⅛ teaspoon crushed chili flakes
  • 1 tablespoon sea salt
  • 1 cup pasta water
  • ¼ cup grated pecorino
  • Italian flat parsley, roughly chopped (optional)
Instructions
  1. In a large pot bring 4 quarts of water to a boil.
  2. Add the salt.
  3. Cook the pasta to al dente, about 8 minutes.
  4. In a large pan heat the olive oil.
  5. Add the anchovy, garlic and chili and cook over medium-high heat until the anchovy dissolves and the garlic just begins to take on color.
  6. Add the pasta water and mix well.
  7. Over high heat add the drained spaghetti and finish cooking the pasta in the sauce.
  8. Off the heat add the pecorino and mix well.
  9. For a little color sprinkle the parsley on top to add some color before serving.

 

 

Turkey, Stuffing & Gravy the Italian-American Way

Roasted Turkey Infused with rosemary, sage, lemon & garlic resting
Roasted Turkey stuffed with aromatics resting

This year I’m making a roasted boneless turkey breast stuffed with spinach and prosciutto. But I’m thinking fondly of my whole succulent roasted turkey and stuffing. Did I make the wrong choice for my Thanksgiving table?

Nope, I’ve gotten over my ambivalence. I’m sticking with the stuffed turkey breast and roasted garlic & olive oil mashed potatoes. But if you want a whole roasted turkey, with a delicious sausage-chestnut stuffing and classic pan gravy, try my favorite recipes for all three.

The turkey is infused with rosemary, sage, garlic and lemon. The stuffing studded with sausage and chestnuts is a perfect flavorful partner for the moist and tender turkey. The easy pan gravy brings it all together.

Take advantage of that hot oven. Add my easy roasted brussels sprouts and your Thanksgiving plate is complete.

Make up your mind already. Which way will you go this Thanksgiving?

Either way make my pumpkin ricotta cheesecake the day before to top off your holiday festivities.

Buon appetito! Happy Thanksgiving!

Cook and Eat a Whole Pig With Gianni

Pig diagram
Mmm…pork

We’re doing a special Christmas episode over here in Gianni-land ™ and we want you to be part of it!

Remember my classic recipe for porchetta? I made it the way I ate it growing up: Italian-American style! But I got flamed by a bunch of Italian Italians saying it wasn’t the real thing because I didn’t use a whole pig and the classic herb mix. So I’m going to channel some of the old country and revisit the recipe by cooking up a whole deboned pig, just like they do in Italy.

Yup, I’m gonna source a local, less than one-year old pig, debone it, stuff it with wild fennel, rosemary and garlic, and spit-roast it slowly over an open flame until it’s juicy delicious inside and covered with shatteringly crisp skin on the outside.

Actually, my choice of aromatic herbs is still up in the air. I may get in trouble again with those Italians. Right now I’m leaning towards combining the Roman style where rosemary predominates and the Umbrian style that uses fennel as the main aromatic. What do you think I should do?

And since we’ll have a lot of food, I’m inviting you to try some!

We will be shooting the episode on Sunday, December 7, 2014 at a private residence in San Francisco. We will provide the food, the drinks and the spectacle. You just have to provide the appetite! And it’s totally free! But space is extremely limited, so send in your request now by filling out the form below.

This will be an incredible event and I hope you can join me. I can’t wait!

Roasted Turkey Breast with Spinach & Prosciutto Stuffing

Roasted turkey breast stuffed with mellow sauteed spinach and salty prosciutto done in 90 minutes
Roasted turkey breast stuffed with mellow sauteed spinach and salty prosciutto

This is part two of our Thanksgiving special. Check out part one here.

I’m not in the mood to roast a whole turkey this year so I came up with this easy tasty boneless breast roast that’s ready after about 90 minutes in a hot oven.

The flavor of the Diestel turkey is out of this world, so much better than those factory-raised frozen birds in the supermarket.

These off-the-grid organic turkeys from Sonora, in the Sierra foothills, get to range about the farm and eat only organic grains raised on the farm.

The breast meat is tender and full of mild flavor. My stuffing and roasting broth keep the breast moist while it roasts.

Make sure each bite has some of the crispy skin, tender breast meat and mellow spinach stuffing topped with salty prosciutto. You won’t be sorry.

Add a starch and your Thanksgiving dinner is ready to serve in less than 2 hours. That way you can linger over your morning coffee before getting ready for your guests.

Watch me make roasted garlic and olive oil mashed potatoes. Or how about roasted brussel sprouts or a green bean salad?

Make my easy pumpkin ricotta cheesecake the day before for a light dessert full of fall spice.

Happy Thanksgiving!

Buon appetito!

Roasted Turkey Breast with Spinach & Prosciutto Stuffing
 
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A Thanksgiving dinner that you can cook in under 2 hours. You won't believe the complex flavor of the moist tender breast and the mellow spinach and salty prosciutto stuffing.
Author:
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 4 Pound turkey breast, deboned and butterflied
  • 2 pounds fresh spinach
  • ½ onion, finely diced
  • ½ cup grated parmigiano
  • 6 slices prosciutto
  • 5 tablespoons extra virgin olive oil
  • 3 sprigs fresh flat Italian parsley
  • 3 lemon slices
  • 4 leaves fresh sage
  • 1 cup dry white wine
  • 1 cup water or broth
  • Sea salt and black pepper to taste
Instructions
  1. Heat the oven to 375 degrees.
  2. Over medium heat 2 tablespoons of extra virgin olive oil in a wide pot.
  3. When the oil is hot saute the onions until they are translucent and tender.
  4. Add about an inch of water to the bottom of the pot and raise the heat to medium-high.
  5. Add as much of the spinach as you can to the pot and turn it to mix it with the onions and to help it all wilt. Sprinkle lightly with sea salt.
  6. Add more spinach until all of it is wilted.
  7. Put the spinach in a bowl and mix in the grated parmigiano and set the spinach aside to cool.
  8. Butterfly the breast and lay flat open, pounding with a meat mallet to create even thickness throughout. (Save time. Ask your butcher to butterfly the breast for you.)
  9. Spread the spinach mixture across the breast, leaving a 1½ inch border all around.
  10. Put the prosciutto slices in a single layer over the spinach.
  11. Beginning at one end, firmly roll up the turkey breast and use 4 equally spaced kitchen lengths of kitchen twine to secure the roast well.
  12. In a casserole lay out the parsley, sage and lemon slices to form a bed for the roast.
  13. Rub a tablespoon of olive oil well all over.
  14. Sprinkle sea salt and freshly ground black pepper evenly over the roast.
  15. Pour in the white wine, water (or broth) into the bottom of the casserole. Sprinkle olive oil over the liquid.
  16. Roast in a preheated 375 degree oven for about 1 hour 20 minutes, or until the turkey breast reaches an internal temperature of 150 degrees. The temperature will rise to 160 degrees as it rests. (I'm using an off-the-grid organic turkey but if your roasting a supermarket turkey you may want to leave it in the oven longer, until the internal temperature reaches 165 degrees.)
  17. Baste the roast with the pan juices several times during roasting. (Add more wine and water to maintain about an inch of liquid in the casserole.
  18. Remove the breast roll from the pan and loosely cover with foil.
  19. Pour the pan juices through a strainer into a pan. Skim off excess oil.
  20. Keep the pan gravy over very low heat to keep it warm.
  21. After the roast has rested for about 20 minutes, slice it thinly and arrange the spirals on a serving platter.
  22. Pour the pan gravy over the slices. (If you have more gravy, serve it at the table.)
  23. Serve immediately.

 

Pumpkin Ricotta Cheesecake

A light pumpkin ricotta cheesecake full of fall spice.
A light pumpkin ricotta cheesecake full of fall spice.

Want a light dessert for your holiday table?

I love this ricotta cheesecake with pumpkin as an end to a fall meal. It’s a nice change from the heavier New York cheesecake.

Pumpkin ricotta cheesecake is easy to make. It doesn’t have a pastry crust so you can have it in the oven in 10 minutes and out in 90.

I’m not a purist so I don’t care if the cheesecake cracks on top. Looks rustic, right? Ask Martha Stewart if you want to get rid of the cracks.

Add a dollop of whipped cream and you have a wonderful end to a wonderful holiday meal.

Creamy, airy, rich pumpkin flavor with cinnamon, ginger and nutmeg lingering in the background. The nutty crust that forms around the edge is my favorite bite. Make this one of your fall favorites.

The cheesecake is even better if you make it the day before so it has a chance to set-up nicely in the refrigerator. One less thing to worry about on the big day. Just bring it back to room temperature before serving.

Thanksgiving is coming. Be sure to subscribe so you don’t miss Thursday’s episode, a quick spinach & prosciutto stuffed boneless turkey breast.

Then watch me make roasted garlic & olive oil mashed potatoes.

Make all 3 of these recipes and you have a fantastic Thanksgiving dinner for your guests to enjoy without a lot of sweat & tears.

Happy Thanksgiving! Buon appetito!

Pumpkin Ricotta Cheesecake
 
Prep time
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Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
  • 3 cups whole-milk ricotta
  • 1 cup plus mascarpone
  • ½ cup sugar
  • ⅓ cup unbleached flour
  • 5 large eggs
  • ½ teaspoon sea salt, divided
  • 1 cup canned pure pumpkin purée
  • ¼ cup (packed) dark brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Butter and flour a 9-inch spring form baking pan and set the pan aside.
  3. In a mixer beat eggs, white sugar, and ½ teaspoon sea salt at high speed until foamy and sugar is fully dissolved.
  4. Add the ricotta, mascarpone and flour to the bowl and mix well until the mixture is fluffy.
  5. Scrape out the ricotta into a large bowl.
  6. Put the pumpkin, brown sugar, cream, ¼ teaspoon sea salt and spices in the mixer bowl and on medium speed mix until smooth.
  7. Add the heavy cream and on low speed incorporate it into the pumpkin mixture.
  8. Add the pumpkin mixture to the bowl with the ricotta and mix well until the pumpkin is fully incorporated into the ricotta.
  9. Pour the mixture into the spring pan. Tap the pan to remove any air bubbles and smooth the top with a spatula.
  10. Bake until the sides are set and lightly golden but the center is still slightly jiggly, about 90 minutes.
  11. Set the cake on a wire rack and let it cool completely. Remove the cake from the spring pan and place it on a serving dish.
  12. Serve at room temperature.