Panzanella: Summer Tomato & Bread Salad

Panzanella: Summer Tomato & Bread Salad
Panzanella: Summer Tomato & Bread Salad

A few days ago in a post on my pasta e fagioli video episode, Markus asked that I make panzanella, a simple Tuscan peasant summer salad.

I said I would when the summer tomatoes hit the farmers market. The first crop of Early Girls won’t be in for a few more weeks and the big heirlooms won’t be ready until the end of the summer. I thought I wouldn’t be making panzanella for a while.

But I couldn’t get panzanella out of my mind since Markus’ post. So when I saw a huge selection of tomatoes at Bruins Farms booth at the Ferry Building Farmers Market yesterday I had to buy some and give panzanella a go.

If you’ve been to Tuscany in the summer you’ve enjoyed panzanella. It’s made with days-old dark salt-free Tuscan bread. Recipes for this peasant dish date back to the days of Michelangelo according to Tuscan food maestro Giulliano Bugialli.

This is my modern San Francisco version. While you’ll see recipes with peppers, cucumbers and all sorts of other ingredients in today’s panzanella recipes, I keep it simple.

Tomatoes and a good crusty rustic bread soaked in the olive oil and tomato juices are the stars. My mix today is Lemon Boy, Black Zebra and Beefsteak.

These tomatoes are grown about 70 miles inland from San Francisco, in greenhouses on the farm a bit west of Sacramento where it’s sunnier and warmer than it is here in the City.

Panzanella only has a few ingredients so you have to make sure you’re using the best. These Bruins Farms tomatoes fit the bill and that makes it easier to wait for the big field-grown heirloom tomatoes later this summer.

Make panzanella with day-old rustic bread or switch it up and make it with taralli, those small boiled then baked crunchy rings. You can buy taralli in North Beach at Molinari Deli on Columbus or at A.G. Ferrari’s stores around the Bay Area or online.

The onion and basil round out the flavor of the sweet tomatoes and the juicy, creamy bread cubes perk up each mouthful with a lingering acidic vinegar tingle.

Serve panzanella chilled or at room temperature as an antipasto or as a side for grilled meats or poultry.

Find out more about New York City’s Little Italy, Arthur Avenue in the Bronx. If you’ve been disappointed with what’s left of Little Italy in lower Manhattan visit Arthur Avenue. You’ll find everything you’re looking for.

Buon appetito!

Panzanella: Summer Tomato & Bread Salad
 
Prep time
Cook time
Total time
 
A peasant Tuscan ripe summer tomatoes, basil and day-old bread moistened by the best extra virgin olive oil and tomato juices.
Author:
Recipe type: Appetiser
Cuisine: Italian
Serves: 4-6
Ingredients
  • 2 large ripe tomatoes
  • ½ red onion
  • 6 basil leaves
  • 3 thick slices of day-old rustic bread
  • ½ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Sea salt and freshly ground pepper to taste
Instructions
  1. Cut the tomatoes into 2-inch cubes and put them in a large bowl.
  2. Quarter the onion and slice each quarter very thin and put them in the bowl.
  3. Rip each basil leaf into large pieces and add them to the bowl.
  4. Add the olive oil, sea salt and black pepper and mix all the ingredients well. Set the bowl aside. (The salt will start to draw the juices out of the tomatoes.)
  5. Cut the bread into 2-inch cubes and put them into the bowl with the tomatoes. (Remove the crust if you want but I leave it on to add more texture to the salad.)
  6. Let the salad sit for an hour or so on the counter or in the refrigerator to develop the juices that will be absorbed by the bread.
  7. Mix the salad well before serving.
  8. Serve chilled or at room temperature.

 

Warm Italian Potato Salad

Creamy red & gold potatoes bathed with buttery olive oil and mellow red wine vinegar
Creamy red & gold potatoes bathed with buttery olive oil and mellow red wine vinegar

Here’s a twist on potato salad that I’ve loved since I was a kid.

Don’t get me wrong I love potato salad with mayonnaise but every once in a while I have to make this one flavored with red wine vinegar and olive oil.

It’s simple to make and really flavorful. Cube boiled potatoes while they’re still warm. Add chopped parsley and onions, a sprinkle of sea salt and black pepper, and dress with extra virgin olive oil and vinegar. That’s it.

Creamy potatoes bathed in buttery olive oil, the sweet crunch of onion, all balanced by the red wine vinegar. A simple peasant dish with full and complex flavor.

Serve the potato salad warm or at room temperature. Perfect for any table, inside or out.

Buon appetito!

Italian Potato Salad
 
Prep time
Cook time
Total time
 
A simple potato salad dressed with extra virgin olive oil & red wine vinegar served warm to enjoy it's full flavor.
Author:
Recipe type: Side Dish
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 pound small red or Yukon Gold potato (or use both as I do for color & texture variation)
  • 2 tablespoons roughly chopped Italian flat parsley
  • ½ small yellow onion, diced
  • ¼ cup extra virgin olive oil
  • 1½ tablespoons red wine vinegar
  • sea salt and freshly ground black pepper to taste
Instructions
  1. Boil the potatoes until they are knife tender.
  2. When the potatoes are cool enough to handle cut them into 2-inch cubes.
  3. Put the potatoes in a bowl along with the other ingredients and mix well to coat the potatoes completely.
  4. Serve warm or at room temperature.

 

5-Minute Basil Pesto

Gemelli with 5-Minute Basil Pesto
Gemelli with 5-Minute Basil Pesto

Got 5 minutes? You can be eating pasta with fresh and flavorful basil pesto, pesto alla Genovese, in no time.

This pesto hails from Liguria on the northern Italian coast where small leaf basil grows on the hills around Genoa overlooking the Italian Riviera. The roots of North Beach’s Liguria Bakery, famous for it’s foccacia, are in this region of Italy.

I don’t have Ligurian basil so I’m using organic Bay Area basil instead. You can use your local basil as well. Traditionally the pesto is made with a mortar and pestle but I’m using a food processor. It’s fast and yields a fine paste.

The main ingredients are basil, pine nuts (pinoli), garlic, grated parmigiano and pecorino, and a really good extra virgin olive oil. Use the best ingredients you can afford.

Pine nuts from China are prevalent in the market and cheaper but they taste waxy and don’t have the full, clean, nutty flavor of Italian pine nuts so buy Italian pinoli if you can.

The Ligurian version is usually made with trenette, a flat long pasta or trofie, a short twisted pasta. I used gemelli (twins) a short twisted pasta pretty close to the hard to find trofie.

This is an uncooked sauce. Just process all the ingredients in a food processor. The pesto will be ready way before the pasta water comes to a boil.

The short twisted toothy gemelli burst with fresh flavor. The aromatic basil immediately tingles your tongue followed by the nutty flavor of the pinoli and buttery olive oil. The parmigiano, pecorino and just an echo of fresh garlic round out each bite. So simple and so delicious.

A few years ago we got lucky on a visit to Rome. My friend Guiliano who lives in the historical center had just returned from visiting his family in Genoa and he invited us over for dinner. He brought just-picked Ligurian basil back with him and he was making pesto for us. He added cubes of potato and green beans to the pasta and coated it all with the best pesto I’ve ever eaten.

For my American friends adding potato and green beans to this dish is controversial. I like it that way but many don’t. They just want pasta coated with basil pesto. Try it both ways and see which you prefer.

If you want to make the traditional Genovese version, cut the potato in 1/2 chunks. Cut off the stem end of the green beans and cut them into 2-inch pieces. When the pasta water comes to a boil add the potatoes and cook for 5 minutes then add the green beans and cook for another 5 minutes. Then add the pasta and cook to al dente. Strain the pasta, potatoes and beans out of the water, put them all in a bowl, add the pesto and mix to coat everything well.

Basil pesto is the most famous but there are many, many more. Try my Pesto Trapanese from Sicily with cherry tomatoes and almonds for a different taste treat. It’s one of 3 sauces I made for my potato gnocchi.

Buon appetito!

5-Minute Basil Pesto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 pound (500 grams) gemelli or your favorite short cut pasta
  • 3 cups fresh basil leaves, tightly packed
  • 2 garlic cloves, peeled
  • ½ tablespoon sea salt plus 3 tablespoons for the pasta water
  • ⅓ cup extra-virgin olive oil, plus more to cover the pesto
  • ¼ cup pine nuts, lightly toasted
  • 2 tablespoons grated Parmigianno-Reggiano
  • 2 tablespoons grated Pecorino Romano
Instructions
  1. Put 5 quarts of water with 3 tablespoons of sea salt over high heat and bring it to a boil.
  2. In the meantime, put the basil, garlic, salt, and olive oil in the food-processor bowl. Process 10 to 15 seconds, stopping once to scrape down the sides of the bowl, to form a coarse paste.
  3. Put the pine nuts in the food processor and process another 10 seconds, scrape down the bowl midway, until you create a uniform, smooth bright-green paste.
  4. Add the grated cheeses to the bowl and pulse a few times to combine.
  5. The pesto should be thick but flowing. If it is to stiff add a bit more olive oil.
  6. The pesto will be fine at room temperature until you cook the pasta. (If you keep it out longer, cover the top of the pesto with a thin layer of extra virgin olive oil so it doesn't discolor.)
  7. Cook the pasta to al dente, strain and put into a bowl. (Reserve some of the pasta cooking water.)
  8. Add the pesto and mix to coat the pasta well. If the pasta is too dry add some of the pasta cooking water.
  9. Top each serving with a light drizzle of olive oil and a sprinkle of grated cheese.
  10. Serve immediately.
  11. (To store the pesto longer, cover the surface of the pesto with plastic wrap, close the container tightly and refrigerate or freeze the pesto. Let the stored pesto come back to room temperature before using.)

 

Limoncello: Sunshine in a Glass

The lemons in Sorrento and the Amalfi Coast are huge
The lemons in Sorrento and the Amalfi Coast are huge

When some people have a lemon they make lemonade. When I have lemons I make limoncello, the famous liqueur from Sorrento on the Bay of Naples.

Limoncello is sunshine in a bottle. One sip and I overflow with memories of Sorrento, Capri and the Amalfi Coast, bright sunshine, an azure sea and the scent of lemons.

It’s a wonderful digestivo and a refreshing end to a meal. A little Limoncello spilled over vanilla gelato for dessert maybe?

Save some money and make limoncello for yourself. Watch me make limoncello in this first installment of intimate moments with Gianni, sometimes in the kitchen, sometimes not.

I like my limoncello on the dry side. If you like it sweeter add another half or full cup of sugar to this recipe.

Cin-Cin!

Limoncello: Sunshine in a Glass
 
Mottled yellow-green lemon peel soaked in grain alcohol and sweetened with simple syrup is a refreshing end to any meal.
Author:
Recipe type: Liqueur
Cuisine: Italian
Ingredients
  • 12 organic lemons
  • 1 quart grain alcohol (substitute vodka if you must)
  • 6 cups water
  • 2 cups sugar (more if you want a sweeter liqueur)
Instructions
  1. Wash and dry the lemons.
  2. Peel the lemons so that you just get the yellow zest and not the bitter white pith.
  3. Put the zests in a large jar with a tight-fitting lid, add the alcohol and let sit in a dark place. Shake the jar a few times each day.
  4. After 2-4 days the zests will look like pale parchment and have given up their oils. Strain the liquid and discard the spent zests.
  5. Make the simple syrup. Put the water and sugar in a pot and heat it over a medium flame, stirring until all the sugar is dissolved and the liquid is clear.
  6. When the simple syrup is cool stir it into the alcohol.
  7. Pour the limoncello into bottles and close them tightly. Store the limoncello in the freezer or dark place. It's good to drink immediately but the flavor will be smoother after about a week.
  8. Serve in small glasses right out of the freezer or at room temperature.

 

 

Pasta Fazool, Pasta e Fagioli, Pasta & Beans

Don’t miss the next recipe video: Subscribe now to my YouTube channel.

When the stars make you drool just like a pasta fazool, that's amore.
When the stars make you drool just like a pasta fazool, that’s amore.

I ate a lot of pasta and beans growing up in Jersey. My Mom made it often and I loved it.

So when pasta fazool, as we called it back East, was a Viewer’s Choice suggestion from lovelyamor13 on YouTube, I was very happy to make it.

Pasta e fagioli is healthy and inexpensive peasant dish. You can have this one-pot meal that packs lots of flavor and goodness on your table in less than an hour.

Pasta e fagioli is made all over Italy and varies from region to region. One big difference is that mine has no meat. Up north they usually add pancetta to the aromatics as the base of the soup. Some people like to add tomato puree. Some people don’t add tomato, they like a white pasta fazool.

Mine has a light pink hue. I use a little tomato puree. Make it any way you like it, just don’t make it the way they do at Olive Garden.

The creamy beans and pasta are bathed in a savory light broth enhanced by the sharpness of the pecorino and the mellow olive oil. Pasta fazool will warm you and fill you up. Make extra so you can eat it again the next day.

Buon appetito!

5.0 from 3 reviews
Pasta Fazool, Pasta e Fagioli, Pasta & Beans
 
A healthy, inexpensive Italian peasant dish, ditalini pasta & cannellini beans
Author:
Recipe type: Soup
Cuisine: Italian
Ingredients
  • ½ onion
  • 2 stalks celery
  • 2 cloves garlic
  • 1 bay leaf
  • 3 tablespoons EVOO
  • ½ cup tomato puree
  • 1 cup dried cannellini beans, soaked overnight or one 15 oz. can
  • 8 cups water
  • ½ pound ditalini or another short-cut pasta
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons fresh Italian parsley, roughly chopped
  • grated pecorino
Instructions
  1. If you are using dried beans soak about 1¼ cups overnight or for at least 12 hours. They will expand and should yield about 3 cups of soaked beans for the soup.
  2. Roughly chop the onion, celery and garlic.
  3. Put the EVOO, onions and celery in a large enameled pot.
  4. Over medium heat, sauté the onions and celery until translucent, about 5 minutes. (You do not want them to pick up any color.)
  5. Add the garlic and bay leaf and sauté for another minute.
  6. Add the cannellini beans and mix well.
  7. Add the water and tomato puree to the pot. Stir well.
  8. Put the cover on the pan and simmer over medium-low heat stirring occasionally, until the beans are tender and the soup thickens. You want the beans to be tender but not mushy.)
  9. Add salt and black pepper to taste.
  10. Add the pasta and cook until the pasta is al dente, about 8-10 minutes more.
  11. Shut off the heat and add the parsley. Mix well.
  12. Serve in bowls immediately with a sprinkle of pecorino and a drizzle of EVOO.
  13. Serves 6.

 

Pasta e Fagioli (Pasta Fazool/Pasta & Beans)
Author: www.Gianni.tv
Ingredients
  • ½ onion
  • 2 stalks celery
  • 2 cloves garlic
  • 1 bay leaf
  • 3 tablespoons EVOO
  • ½ cup tomato puree
  • 3 cups dried cannellini beans, soaked overnight or two 15 oz. cans
  • 8 cups water
  • ½ pound ditalini or another short-cut pasta
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons fresh Italian parsley, roughly chopped
  • grated pecorino
Instructions
  1. If you are using dried beans soak about 1¼ cups overnight or for at least 12 hours. They will expand and should yield about 3 cups of soaked beans for the soup.
  2. Roughly chop the onion, celery and garlic.
  3. Put the EVOO, onions and celery in a large enameled pot.
  4. Over medium heat, sauté the onions and celery until translucent, about 5 minutes. (You do not want them to pick up any color.)
  5. Add the garlic and bay leaf and sauté for another minute.
  6. Add the cannellini beans and mix well.
  7. Add the water and tomato puree to the pot. Stir well.
  8. Put the cover on the pan and simmer over medium-low heat stirring occasionally, until the beans are tender and the soup thickens. (If you are using canned beans that should take about about 20-30 minutes. If you are using dried beans soaked over night that could take 60 minutes or so. You want the beans to be tender but not mushy.)
  9. Add salt and black pepper to taste.
  10. Add the pasta and cook until the pasta is al dente, about 8-10 minutes more.
  11. Shut off the heat and add the parsley. Mix well.
  12. Serve in bowls immediately with a sprinkle of pecorino and a drizzle of EVOO.
  13. Serves 6.

Cannoli Siciliani: Crispy Tubes Filled with Sweet Creamy Ricotta

Don’t miss the next recipe video: Subscribe now to my YouTube channel.

Homemade cannoli are easy to make and even easier to eat.
Homemade cannoli are easy to make and even easier to eat.

Often at the end of a special meal growing up in Jersey Italian pastries would cap off the day’s celebration.

I’d visit Ferrara’s Pastry on Bloomfield Avenue in Newark and buy a dozen and a half of my family’s favorites. Sfogliatelle, baba, Cannoli, Neapoleans, eclairs. After Ferrara’s closed Calandra’s Bakery near the Water Tower and Dicky Dee’s fried hot dog joint further down Bloomfield Avenue became my go to place.

Here in San Francisco’s North Beach my favorite cannoli (little tubes) is Santo’s at Cavalli Cafe on Stockton. He fills them when you order one and drizzles the ends with his fresh orange syrup. He has regular size and minis. I always get the regular.

But I like my homemade cannoli too. They’re fun to make and really not that difficult. You can make the shells ahead and fill them just before serving.

My shells are crispy with blisters all over so be careful, they’ll shatter as you bite into the sweet, creamy ricotta filling studded with candied orange and chocolate chips.

If you don’t want to make your own shells you can buy the shells. I got a box of Ferrara’s shells at North Beach’s Molinari Deli on Columbus. Whip up your own ricotta filling and fill the shells just before serving so they stay don’t get soggy.

Zeppole di San Giuseppe is a Neapolitan pastry I love too. Check out my zeppole video episode and make some for yourself.

Buon appetito!

5.0 from 1 reviews
Cannoli
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 6
Ingredients
Shells
  • 4 cups sifted flour
  • 3 tablespoons butter
  • 2 egg yolks
  • 2 tablespoons sugar
  • ½ teaspoon sea salt
  • 1 cup dry white wine
  • canola or your favorite vegetable oil for frying
Filling
  • 4 cups ricotta
  • 1 tablespoon vanilla extract
  • 1½ cups powdered sugar
  • ¼ cup mini semi-sweet chocolate chips or chopped chocolate
  • ¼ cup finely chopped candied orange peel (or lemon peel or candied citron)
Instructions
Shells
  1. Mix the flour, sugar and sea salt in a bowl. Cut in the butter.
  2. Add the yolks. Stir in the wine a little at a time until a dough forms. (Use more wine or water if the dough is too dry.)
  3. Knead the dough briefly on a well-floured board.
  4. Roll out the dough to ⅛ inch thickness, or run it through a pasta machine.
  5. Cut the dough in 4-inch circles. Wrap the circles around cannoli forms. (Buy the forms on Amazon and many retail stores.)
  6. Wet the overlapping edge and pinch the ends together. Flare out the ends.
  7. Heat the oil in a pot to 350 degrees. Use a candy thermometer to make sure the oil stay at this temperature. Fry the shells in the oil until lightly brown all over.
  8. Drain the shells on paper towel.
Filling
  1. With a wire whisk blend the ricotta with the powdered sugar until very smooth.
  2. Add the vanilla, candied fruit and chocolate and mix well into the ricotta and chill.
Assembly
  1. Fill the cannoli shells with the filling just before serving so the shells stay crispy. Piping the filling with a pastry bag works well or use a spoon to fill the cannoli from both ends.
  2. Dust with powdered sugar.

 

Torta Pasqualina: Easter Greens & Ricotta Cake

Don’t miss the next recipe video: Subscribe now to my YouTube channel.

Torta Pasqualina
Celebrate the end of Lent with torta Pasqualina, a savory Easter cake.

Easter is a relaxed holiday. There’s a saying “Natale con i tuoi. Pasqua con chi vuoi.” Christmas with your family. Easter with whomever you like. In Italy the Easter celebration spills over to Monday, called La Pasquetta, when Italians like to eat al fresco or go on a picnic.

Torta Pasqualina, Easter cake, is traditionally served as an antipasto on the Easter table. Torta Pasqualina is best at room temperature so it’s good to go for your picnic too.

The torta includes traditional symbolic Easter foods. Before modern production, eggs were costly and only available this time of year so eggs and tender leafy greens are a reminder of spring awakening.

The dough for the crust is fun to make. It’s pliable enough so that you can stretch it and roll it out really thin. If making dough doesn’t sound like fun to you, use puff pastry instead.

Chard and baby spinach sautéed with onion in olive oil and brightened by fresh marjoram forms the first layer. Ricotta whipped light and fluffy with egg and parmigiano creates the second layer topped with a golden phyllo-like crust.

Spring lamb, “the Lamb of God” in all those Renaissance paintings, is a symbol of Christ’s sacrifice. So baby spring lamb is another traditional Easter food. If you’re looking for an Easter main course check out my abbacchio video, baby spring lamb roasted with rosemary and garlic served with golden potato wedges. And if you want help with the other courses, check out my Easter recipe roundup.

Buona Pasqua! Buon Appetito!

 

Torta Pasqualina: Easter Chard & Ricotta Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Antipasto
Cuisine: Italian
Serves: 6-8
Ingredients
Crust
  • 2½ tablespoons extra virgin olive oil
  • 2½ cups flour
  • 1½ cups water
Filling
  • 1 pound swiss chard
  • 1 pound spinach
  • 1 bunch of spring onions (or half an onion)
  • 1 pound ricotta, drained
  • ½ cup grated parmigiana
  • 9 eggs
  • pinch of nutmeg
  • 1 tablespoon chopped fresh marjoram
  • 2 tablespoons chopped Italian flat parsley
  • sea salt freshly ground black pepper
Instructions
Crust
  1. You want to end up with 4 sheets, 2 for the base of a 10" inch spring form pan and 2 for the top crust.
  2. Dissolve the salt in the water then add the oil and stir.
  3. Put the flour in a large bowl. Add the water mixture.
  4. Mix the flour with a fork or knead it with you hand.
  5. When a dough has formed put it on a lightly-floured surface and knead it until it becomes smooth, about 2 or 3 minutes.
  6. Form the dough into a ball, wrap with plastic film and let sit at room temperature for about an hour.
Filling-Greens
  1. Blanch the chard and spinach in simmering water for about 3 minutes. Drain the greens and let them cool on a plate.
  2. When cool squeeze all the water out of the greens. You want them very dry.
  3. Roughly chop the greens.
  4. Chop the onion.
  5. Over medium-high heat put 2-tablespoons olive oil in a large saute pan.
  6. When the oil starts to ripple add the onion and cook until the onion starts to turn translucent.
  7. Add the greens to the pan, add sea salt and pepper and mix well. Cook until the greens are tender.
  8. Put the greens in a bowl and add the chopped marjoram and let the greens cool.
  9. Put the ricotta in another bowl. Beat 3 eggs and add them to the ricotta along ¼ cup grated parmigiano, parsley, nutmeg (which I forgot to add in the video) and sea salt and black pepper to taste. Whisk all the ingredients together so that the ricotta mixture is well blended and fluffy.
Assembly
  1. Preheat the oven to 350 degrees.
  2. Divide the dough in 4, roll 2 larger dough pieces (about 10 oz. each) to a thin sheet about a 13-inch diameter and the smaller balls (about 7 oz.) and roll out to to a thin sheet about 10-inches.
  3. Brush the bottom and sides of the baking pan well with olive oil.
  4. Spread one larger sheet of the pastry and spread it with evenly over the bottom of the pan and about up the side.
  5. Brush the pastry all over with oil.
  6. Put the second pastry sheet, put it on top of the first sheet and pat it so that the second sheet adheres to the first.
  7. Add the greens to the baking pan and spread them evenly over the bottom crust.
  8. Add the ricotta mixture and spread it evenly over the greens.
  9. Make an indentation with the back of the spoon in the center and then 5 indentations spread evenly mid-way between the center and the edge of the pan.
  10. Separate 6 eggs. Put an egg yolk in each indentation.
  11. Lightly beat the egg whites and spread a thin layer of the whites on top of the ricotta mixture and sprinkle grated parmigiano all over.
  12. Completely cover the top the ricotta layer with one of the smaller sheets. Press it to adhere to the side crust and brush it with olive oil.
  13. Lay the last small sheet on top to fully cover the cake and press this last sheet gently to adhere to the side crust.
  14. Cut off any dough that hangs over the side of the baking pan. Roll down the remaining dough on the sides, crimp with your fingers to form the edge of the crust an the circumference of the cake. Gently depress the edge with a fork to create a pretty top edge.
  15. Brush the top of the cake with olive oil.
  16. Bake the cake in the oven until the top crust is golden, about 45 minutes.
  17. Serve warm or at room temperature.

 

Easter Roasted Spring Lamb

Abbacchio: Easter spring lamb

Don’t miss the next recipe video: Subscribe now to my YouTube channel.

After 40 days of Lent, nothing hits the spot like tender, spring abbacchio.
After 40 days of Lent, nothing hits the spot like tender, spring abbacchio.

This is the time of the year to enjoy baby milk-fed lamb or baby goat.

The season lasts maybe 6 weeks running up to Easter. The prized animals are slaughtered before they are weaned and take on a more gamey flavor.

The breast and chops that I cooked came from a baby spring lamb that weighed just 35 pounds.

My North Beach recipe is a taste memory amalgam of the roasted capretto that my Mom made and baby lamb abbacchio and scottadito that I savored in springtime Rome.

The hardest part of this dish is finding baby lamb. I’m lucky to live in San Francisco, so I got mine at Golden Gate Meat Company in the Ferry Building. If you can’t get the breast use chops or even a leg of lamb. Any cut works with this recipe.

The breast riblets are crispy and fall off the bone tender. The chops have a golden brown crust and delicate flavor and can be cooked to your preferred doneness.

Keep an eye out for my Easter Recipe Roundup. You’ll see the other 3 courses I’m making for my Easter dinner and recipes for dozens of my favorites for you to make your own 4-course Easter dinner.

Buona Pasqua! Buon appetito!

Easter Roasted Spring Lamb
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
  • 4 cloves garlic, peeled
  • 4 sprigs of rosemary
  • 2 anchovy filets
  • 1 tablespoon white vinegar
  • 1 baby spring lamb breast or 4 double rib chops
  • 4 Yukon Gold potatoes
  • sea salt and freshly ground pepper
  • 2 tablespoons extra virgin olive oil
  • ½ cup wine wine
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place the potatoes in a pot of well-salted water. Bring to a boil and cook for 3 minutes until just knife tender. Take the potatoes out of the water and set aside.
  3. When cool enough to handle peel the potatoes, cut each in half and then in quarters.
  4. Place the potatoes on a sheet pan and drizzle with olive oil and sea salt and black pepper to taste. Coat the potatoes well all over.
  5. Put the potatoes in the oven on the upper rack. Roast until the potatoes, turning them once until they are crispy and very light brown, about 25 minutes. Remove the potatoes from oven and set aside.
  6. Finely chop 2 garlic cloves, the leaves of 2 rosemary branches and the anchovy. Put the mixture in a bowl. Add the vinegar and sea salt and black pepper to taste. Mix well to form a paste and set aside.
  7. Cut the breast into 4 similar size pieces. Thoroughly season each piece on both sides with salt and pepper. (Or substitute the lamb chops.)
  8. Put a cast iron pan or a skillet large enough to hold the lamb over medium-high heat. Add the olive oil to the pan.
  9. Smash 2 garlic cloves and 2 rosemary branches to the pan. Cook in the hot olive oil for a minute or two to infuse the oil with their flavor. Discard the garlic and rosemary.
  10. Put the lamb in the pan and cook to form a golden crust on both sides. Put the lamb in a baking dish.
  11. Add the white wine to the hot pan. Scrape up the brown bits from the bottom and let the wine simmer for a minute to burn off the alcohol.
  12. Pour the wine into the baking dish.
  13. Put the baking dish on the bottom shelf of the oven and roast the lamb until it is golden brown, about 90 minutes. (If using chops roast until they reach an internal temperature of 125 degrees.)
  14. Reduce the oven temperature to 375 degrees.
  15. Remove the baking dish from the oven and cover the lamb on both sides with the rosemary paste. Add the potatoes to the pan.
  16. Return the baking dish and continue roasting until the lamb is fork tender. (If using chops until the internal temperature is 140 degrees.)
  17. Remove the lamb and potatoes to a serving platter. Skim off any excess fat from the pan juices and pour them over the lamb.
  18. Serve immediately.

 

A Pile of Chicken Cutlets

Crunchy tender chicken cutlets in a savory egg wash, breaded and fried
Crunchy tender chicken cutlets in a savory egg wash, breaded and fried

It started innocently enough. I had a bunch of stale bread so I decided to make breadcrumbs this morning.

I bought chicken cutlets at Little City to make Chicken Marsala today. But the fresh breadcrumbs won me over and I fried up chicken cutlets instead.

You can have these babies on your table in about 30 minutes. The crispy breadcrumbs give way to tender chicken flavored with pecorino and parsley in the egg wash.

I’m serving the cutlets simply with a wedge of lemon to squeeze on top or not and baby spinach sautéed in olive oil with garlic and sea salt. That’s tonight’s dinner.

Watch me make chicken cutlets from Naples in a North Beach cook-off with a chicken dish from Rome. Guess who won?

Need something for dessert? Here’s the tiramisu episode that we released yesterday morning.

Buon appetito!

 

A Pile of Chicken Cutlets
 
Prep time
Cook time
Total time
 
Tender crunchy chicken cutlets in a savory eggwash, coated with breadcrumbs and fried
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 pound chicken scallopine, pounded thin
  • 4 eggs
  • ¼ cup grated pecorino romano
  • 2 tablespoons fresh flat parsley, minced
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup flour
  • 1 cup fresh breadcrumbs
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons canola oil (or your favorite)
Instructions
  1. Place the flour and the breadcrumbs on separate large plates or in bowls.
  2. Place the eggs in a bowl and beat well.
  3. Add the pecorino, parsley, salt and pepper and mix well.
  4. Dredge the cutlets in flour. Shake off excess.
  5. Dip the floured cutlet in the egg-wash to coat well. Drain briefly.
  6. Put the egg-washed cutlet on the breadcrumbs. Press with your fingers to adhere the breadcrumbs.
  7. Turn the cutlet over to coat with breadcrumbs. Press with your fingers to adhere the breadcrumbs.
  8. Repeat to ensure you have a good breadcrumb coating all over the cutlet. Set the breaded cutlets aside.
  9. Put both oils in a cast-iron pan or a skillet and heat until the oil ripples.
  10. Fry the cutlet on each side until they breadcrumbs are golden brown.
  11. Drain well on paper towel.
  12. Serve warm with a wedge of lemon.

 

Tiramisu is an Easy Pick-me-Up

Don’t miss the next recipe video: Subscribe now to my YouTube channel.

Sweet, dark chocolate, strong, bitter espresso and a hit of syrupy marsala wine make tiramisu a perfect pick me up.
Sweet, dark chocolate, strong, bitter espresso and a hit of syrupy marsala wine make tiramisu a perfect pick me up.

Want a “pick-me-up”? That’s the meaning of tiramisu and with its potent hits of espresso and alcohol, it is the perfect ending to a perfect meal.

Tiramisu was one of the favorite dolci at my Providence restaurant back in the 80s. I hope you like it too. The hardest part of making it is beating the egg yolks and whipping the whites.

Just dip savoiardi (Italian lady-fingers) in strong espresso laced with Marsala wine and line them in a casserole dish. Top with a layer of fluffy mascarpone (an Italian “cream cheese”) enriched by bright yellow yolks and lightened by whipped egg whites that are as airy as clouds. Repeat and dust the top with bittersweet cocoa powder. Add a few curls of dark chocolate to take it over the top. Then comes the best part, the eating!

Tiramisu is a full flavor palette. The strong espresso and fortified Marsala wine permeate the savoiardi and give them a not too sweet cake texture. The light, sweet mascarpone cream melts in your mouth. The cocoa and nutty dark chocolate caps it all off. Enjoy all the flavors that come together in every single bite.

And if you like this one, also be sure to check out my recipes for torta di riso and panettone bread pudding.

Buon appetito!

Recipe note: I use raw eggs, the traditional tiramisu ingredient, from a local organic producer just across the Golden Gate Bridge in Petaluma. Just in case I soak the eggs in bleach before using them to minimize any possible contamination. I haven’t had a problem with raw eggs in the decades that I’ve made tiramisu this way. Read the raw egg notice under the recipe. And if you don’t want to use raw eggs there’s a substitute recipe for the mascarpone cream filling there too.

Tiramisu
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 package savoiardi (lady finger cookies)
For the Dipping Liquid
  • 2 cups espresso
  • 3 tablespoons dry Marsala
For the Cream
  • 6 eggs
  • ½ cup sugar
  • 1 pound mascarpone
  • cocoa for dusting
  • chocolate for shavings on top
Instructions
  1. Put the espresso and Marsala in a shallow bowl and set aside.
  2. Separate the eggs. Put the yolks in one bowl and the whites in another.
  3. Add the sugar to the yolks. Using a hand mixer beat the yolks and sugar together until smooth and pale yellow.
  4. Add the mascarpone and with a rubber spatula mix it into the yolks until well blended.
  5. Whip the whites to a stiff peak.
  6. Add ⅓ of the egg whites to the mascarpone mixture and gently stir several times to lighten the mixture.
  7. Add the rest of the whites to the mascarpone mixture and mix until the cream is fluffly and smooth.
  8. Dip the lady fingers in the espresso mixture and place them in a single layer in a casserole dish. Continue until the bottom of the dish is covered.
  9. Spread one half of the mascarpone cream evenly over the lady fingers.
  10. Make another layer of lady fingers dipped in the espresso mixture and cover evenly with the remaining mascarpone cream.
  11. Cover the pan dish tightly with plastic wrap and refrigerate for at least 3 hours. Overnight is best.
  12. Dust the top with cocoa and some shaved dark chocolate.
  13. Serve chilled or at room temperature.

Use caution in consuming raw eggs due to the risk of salmonella or other food-borne illness. To reduce this risk use only fresh, properly refrigerated organic, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. I soak the eggs in bleach and water, wash them under running water and dry them well before using.

If you don’t want to use raw eggs, here’s a recipe for the mascarpone cream filling. Use the recipe above to make the tiramisu, just substitute this filling for the one with raw egg.

Combine 6 egg yolks and 1 cup of sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove the bowl from the heat and whip the yolks until thick and lemon colored. Add 1 pound mascarpone to whipped yolks, beat until combined. In a separate bowl, whip 2 cups of cream to stiff peaks. Gently fold the whipped cream in the mascarpone mixture and set aside.

Baby Artichokes: Eat the Whole Thing

Crispy baby artichokes
Crispy baby artichokes

Baby artichokes are in the market at a very attractive price. I bought some to create a crispy delight.

Be sure to buy plenty. This is another one of those treats that gets poached off the stove by family and friends before the baby artichokes even make it to the table.

Baby artichokes are super easy to clean and cook. Best of all you can eat the whole thing. There’s no prickly choke to get rid of.

Crispy golden-brown leaves add a nutty note to the creamy artichoke heart. A simple way to savor the essence of the artichoke without breaking a sweat.

Serve the baby artichokes as part of an antipasto course or as a side for meat or poultry.

Want more? Watch me make stuffed artichokes in the style of the ghetto in Rome.

Buon appetito!

Baby Artichokes: Eat the Whole Thing
 
Prep time
Cook time
Total time
 
Enjoy baby artichokes in way less than 30 minutes.
Author:
Recipe type: Appetiser
Cuisine: Italian
Serves: 4-6
Ingredients
  • 12 baby artichokes
  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • sea salt
Instructions
  1. Squeeze the juice of half a lemon into a bowl of water.
  2. Cut off the discolored bottom of the stem. Trim any dark green skin from the bottom of the stem.
  3. Pull off the dark outer leaves until the tender yellow and pale green leaves appear.
  4. Cut off the tip of the artichoke at the line separating the dark from the pale part of the leaf.
  5. Put the cleaned artichoke in the acidulated water.
  6. Put on a pot of water to boil over high heat. Cook the artichokes until knife tender.
  7. When cool enough to handle, cut the artichokes in half length-wise.
  8. Put the olive oil in a cast iron or saute pan. When the oil starts to ripple cook the artichokes flat side down until golden brown.
  9. Remove the artichokes to a serving plate crispy flat side up and sprinkle with sea salt with some lemon wedges scattered around.
  10. Serve immediately or at room temperature.

 

 

Cacio e Pepe: Spaghetti with a No-Cook Pecorino & Black Pepper Sauce

Don’t miss the next recipe video: Subscribe now to my YouTube channel.

Cacio e pepe
Cacio e pepe is a minimalist Italian version of mac and cheese.

It’s ridiculous how a few quality ingredients can make such a sumptuous pasta dish. When in Rome cacio e pepe is one of two pasta dishes that I order at one of my favorite restaurants as soon as I arrive.

If you’re really hungry and want something simple to eat this no-cook sauce is for you. Boil well-salted water, cook the spaghetti and you’re almost done.

When the spaghetti is al dente, fish it out of the water and put it in a big bowl. Pour a cup of hot pasta water over the spaghetti, stir in the grated pecorino & freshly ground black pepper, toss and your ready to eat.

The silky zesty pecorino sauce clings to every strand of spaghetti and the black pepper explodes in your mouth. I couldn’t stop eating this one.

Be sure to buy the best spaghetti from Italy that you can. I prefer pasta from a small producer in and around Naples. This pasta could cost you 4 or 5 dollars but it’s worth every penny. Their durum wheat pasta extruded through a bronze die has a deep nutty wheat flavor and the rough surface holds sauce well. In a pinch I use De Cecco.

Buy a hunk of pecorino romano from Italy and grate just before using to maximize its taste. Buy quality black peppercorns and coarsely grind or crush them so that you fully enjoy their robust flavor and texture.

Oh, and that other pasta dish I can’t wait to eat when I get to Roma, spaghetti carbonara. Let me know if you want me to make that one in a future episode. Just leave a comment.

I often make a spaghetti pie when I have cacio e pepe left over. Just add beaten eggs, mix and bake it until the spaghetti strands on top are golden and nutty. It’s an easy way of getting a second day of enjoyment out of this tasty dish. You can make a spaghetti pie too.

Buon appetito!

5.0 from 1 reviews
Cacio e Pepe: Spaghetti with a No-Cook Pecorino & Black Pepper Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 pound (500 grams) spaghetti
  • 1 cup grated pecorino romano
  • freshly coarsely ground black pepper to taste
  • sea salt for the pasta water
Instructions
  1. Bring a large pot of well-salted water to a boil over high heat.
  2. When the water reaches a rapid boil add the spaghetti. Toss the spaghetti to make sure it doesn't stick.
  3. While the spaghetti is cooking grate the pecorino, half on the coarse grate and half on the fine grate.
  4. Coarsely grind black pepper or crack them with a pan or a meat pounder.
  5. When the spaghetti is al dente fish it out with tongs and put it in a big bowl. (Save 2 cups of pasta water if you drain it in a colander.)
  6. Add a cup of pasta water to the bowl and toss to moisten the spaghetti.
  7. Add the grated pecorino and toss. If the pasta is too dry add more pasta water to form a silky sauce.
  8. Add the black pepper and toss the spaghetti well.
  9. Serve immediately. Have some pecorino and the pepper mill on the table for your guests to add more if they want.

 

Pasta Primavera: Bow tie pasta with early spring vegetables

Don’t miss the next recipe video: Subscribe now to my YouTube channel.

Pasta Primavera
Pasta primavera is spring on a plate.

I love this time of year when the first of the early spring vegetables start to hit the market. Pencil-thin asparagus, tiny peas, and tender fava beans are among my favorites, so I just had to make pasta primavera with these spring farmers’ market beauties.

But the nice thing about pasta primavera is that it’s versatile enough to work well with all kinds of produce. Asparagus not looking so good? Use artichokes instead! Are those gorgeous ramps on sale this week? Use those! Just pick whatever’s fresh and delicious in your market and you can’t go wrong.

This dish is inspired by the original Spaghetti alla Primavera from Sirio Maccioni, co-owner of Le Cirque restaurant in New York City–it’s a real Italian-American classic. I’ve lightened the dish up by using no butter and less cream, and this keeps the spring vegetables in sharp focus. Instead, pasta water creates a flavorful broth as the base of the sauce and bow tie pasta instead of spaghetti guarantees you get some veggies with every bite.

I prefer the more robust ricotta salata flavor instead of parmigiano as a finishing note, but different strokes, right? And extra virgin olive oil does put some fat back into this really healthy, full-flavored taste of springtime, I’ll give you that, but come on, a little ain’t gonna kill ya.

I made farfalle alla primavera a few years ago at my cooking demonstration and tasting at The Villages in San Jose. I was cooking for 50 Italian-Americans and wannabes and I needed a boat-load of vegetables, so while setting up for the show I enlisted a dozen of my students to shell the peas and fava beans and cut the asparagus. When all the work was done, one of my prep helpers said “Next time use frozen!” Well, of course you can, but it won’t be as good as using fresh from the farmer’s market–the extra work means extra flavor and who don’t want that?

The full flavor of the spring vegetables rule this simple, uncluttered pasta dish that is ready in the time it takes to cook the pasta.  After you shell the peas and fava that is. Just make sure none of your helpers throw them pea pods at ya.

And if you like this, also try my recipe for spring asparagus frittata. It’s another great way to get spring on a plate.

Buon appetito!

Pasta Primavera: Bow Tie Pasta with Early Spring Vegetables
 
Bow tie pasta with fresh spring peas, lava beans and asparagus in a light cream sauce.
Author:
Recipe type: pasta
Cuisine: Italian
Ingredients
  • 1 cup fava beans
  • 1 pound or 500 grams Farfalle dried pasta
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped
  • 2 spring onions, cut in 1-inch slices
  • 8 thin asparagus spears, cut on a bias in 2-inch pieces
  • 1 cup shelled fresh peas
  • 10 ripe cherry tomatoes, cut in half
  • ¼ cup heavy cream
  • 5 basil leaves, ripped by hand
  • ¼ cup grated ricotta salata or grated parmigiano
  • sea salt, freshly ground black pepper and finishing olive oil to taste
Instructions
  1. Remove the fava beans from the pod and blanch them in the hot pasta water for a minute or two. Take the fava beans out of the water and when cool remove the wrinkled skin from the fava.
  2. Bring a large pot of well salted water to a boil over high heat.
  3. Add the farfalle to the boiling water and cook until just al dente.
  4. In the meantime, put a large saute pan over medium-high and add 2 tablespoons of the extra virgin olive oil and add the garlic.
  5. When the garlic starts to give off its aroma add the spring onion.
  6. When the onion is translucent, add the asparagus and fava beans sprinkle with sea salt and sauté for a minute or two until the asparagus takes on a deeper green color.
  7. Add a cup of the pasta water to the sauté pan and cover the pan. Cover the pan and cook for 2 minutes or until the asparagus and fava are tender.
  8. Add the peas and cherry tomatoes, another cup of pasta water and cook until the peas and tomatoes are wrinkled, for a minute or two more.
  9. Add the remaining 2 tablespoons of olive oil and the cream and mix well. Cook to reduce and thicken the sauce.
  10. Drain the farfalle when just al dente and put them in the pan. Stir the farfalle well with the primavera sauce. (Add more pasta water if the sauce is too dense.)
  11. Stir in the basil.
  12. Off the heat add a sprinkle of freshly ground black pepper and the grated cheese.
  13. Drizzle the farfalle with your finishing extra virgin olive oil and serve immediately.

 

Spring Asparagus Frittata

Spring Asparagus Frittata

Don’t miss the next recipe video: Subscribe now to my YouTube channel.

Spring Asparagus Frittata
Pencil-thin asparagus is just barely held together by egg in this spring frittata.

I made this asparagus frittata last spring while in Rome. Allesandro, my friend and produce vendor in Campo de Fiori, the huge open air produce market in the historical center of Rome, showed me wild asparagus he had foraged the night before. It took him all night to collect 2 kilos.

That’s Allesandro in video episode showing me those skinny wild asparagus that quickly went into a frittata for my mates back in our apartment near Piazza di Spagna.

I found some really thin asparagus at the farmers market. They reminded me of the frittata I made in Rome and I had to make it here in San Francisco.

I roasted the asparagus with olive oil and sea salt to intensify its bright flavor. This is a thinner frittata than I usually make because I want the egg mixture to just hold the asparagus together and let the concentrated springtime flavor shine.

Watch me make a sausage and potato frittata and see another asparagus frittata recipe where I don’t roast the asparagus but cook it in the same pan that I use to cook the frittata.

Serve frittata as a part of your antipasti or as a light lunch or dinner with a salad and a hunk of crusty bread. When I’m not in the mood to cook frittata is my go to recipe. It’s ready to eat in less than 30 minutes. Buon appetito!

Asparagus Fritatta
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 8-10 asparagus spears
  • 3 tablespoons extra virgin olive oil
  • 6 eggs
  • 2 tablespoons chopped Italian flat parsley
  • ¼ cup grated pecorino, parmigiana or grana padano
  • Sea salt
  • Freshly ground black pepper
Instructions
  1. Heat the oven to 375 degrees.
  2. Put the asparagus on a cooking sheet and drizzle with 1 tablespoon of olive oil and a sprinkle of sea salt. Toss the asparagus to cover them all with the oil.
  3. Roast in the oven until the asparagus begins to brown, about 8 minutes. Turn them at least once.
  4. Take the asparagus out of the oven and when cool cut them on the diagonal in 2-inch pieces. Set the asparagus aside.
  5. Add the eggs to a large bowl and beat them well.
  6. Add the asparagus, parsley, grated cheese, ½ teaspoon sea salt and ¼ teaspoon black pepper and mix all the ingredients well.
  7. Put a 9-inch cast-iron or saute pan over medium-high heat and add 2 tablespoons of olive oil. Swirl the olive oil so it coats the sides of the pan well to avoid the sides of the frittata from sticking.
  8. When the oil starts to ripple the add the egg mixture to the pan. Reduce the heat to medium-low.
  9. As the frittata begins to set stir the bottom of the frittata with a fork. With a spatula lightly pull the edge of frittata away from the side of the pan. Genly slide the spatula under the frittata. Be sure the frittata is loose and moves easily when you shake the pan.
  10. Place a plate over the pan and flip the pan so the frittata ends up on the plate.
  11. Slide the frittata back in the pan.
  12. Finish cooking the frittata until it is solid.
  13. (If you don’t want the flip the frittata, finish cooking it in a 375 degree oven until the top sets and browns.)
  14. Slide the frittata onto a serving plate and serve immediately or at room temperature.

 

Cardi Fritti: Fried Cardoons

Crunchy fried cardoons that taste like its artichoke cousin.
Crunchy fried cardoons that taste like its artichoke cousin

In the spring when I was a kid in Jersey I went foraging for cardoons with my Uncle Frank in the “wild” West Orange hills. He married Aunt Florence, my Mom’s sister, and they lived downstairs from us.

Uncle Frank was born in Calabria and didn’t speak much English but he knew how to forage and I loved trapezing through the woods with him.

Back home with our cardoons, Aunt Flo fried them until golden. I’d always steal one hot out of the oil and I’d always burn the roof of my mouth as I scarfed it down.

I don’t see cardoons in the market often but when I do I grab some. I found these at the Ferry Plaza Farmer’s Market. The guy I bought mine from said nobody buys his cardoons but chefs. “Nobody knows what to do with them,” he said.

Don’t be afraid of cardoons. Now you can be in on a culinary secret ingredient that I grew up with. Cardoons can be scary looking but they’re really easy to cook up once you know how. Here’s how my Aunt Florence did it.

Blanch the cleaned cardoons and bread them after a dip in egg wash. Fry them until golden all over. Give the cardi fritti a squeeze of lemon and a sprinkle of sea salt and you’ll be in for a rare treat.

Cardoons are cousins of the artichoke and that’s the flavor you bite into after you get through the crunchy exterior of my cardi fritti.

Serve cardi fritti as part of your antipasti or as a side with meat or chicken.

Oh, and those SF chefs  who buy up all the cardoons at the farmers market, here’s Aziza’s Mourad Lahlou’s cardoon salad recipe. So what if it’s not Italian. It’s delicious.

Buon appetito!

Cardi Fritti: Fried Cardoons
 
Prep time
Cook time
Total time
 
Cardoons taste like their artichoke cousin. They're easy to prepare once you know how.
Author:
Recipe type: Vegetable
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound cardoons
  • 2 eggs
  • 3 tablespoons chopped Italian flat parsley
  • ¼ cup grated pecorino
  • sea salt and freshly ground black pepper
  • ¼ cup flour
  • breadcrumbs
  • extra virgin olive oil
  • canola oil
Instructions
  1. Put on a pot of water to boil.
  2. Cut off the leaves on the cardoon so you're left with only a clean stalk.
  3. Trim both ends of the cardoon.
  4. Pull off the tough strings or remove them with a veggie peeler.
  5. Cut each stalk into 4-inch lengths.
  6. Put the cardoons in the boiling water and cook until tender.
  7. Drain the cardoons and set aside to cool.
  8. Put the eggs, parsley, grated cheese and sea salt and black pepper to taste in a bowl and beat well.
  9. When the cardoons are cool tear the larger cardoons strips in half.
  10. Dredge the strips in the flour and coat well, put the strips in the eggwash and then in the breadcrumbs. (Some of the strips will stick together to form "patties" and some will be single stalks.)
  11. Put a cast iron or heavy-bottomed pan over high-heat and add an inch of the oils (half olive/half canola) .
  12. When the oil ripples lower the heat to medium and fry the breaded cardoons until golden on both sides.
  13. Drain on paper towel.
  14. Serve immediately with a light squeeze of lemon and a sprinkle of sea salt.