Torta di Riso: Sweet Orange-Scented Rice Cake

Torta di Riso

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Torta di riso for Lent, by Gianni.tv
Torta di riso is the perfect thing to eat just before giving up sweets for Lent.

As a kid I pigged out this time of the year. I knew I’d have to give up stuff for Lent and usually that included a favorite sweet.

So if chocolate was on the 40-day “don’t do” list I ate as much chocolate as I could during the run-up to Ash Wednesday.

If you observe Lent and you’re giving up sweets you gotta make this special rice cake right away. You only have 4 days before Lent starts.

It really doesn’t take much effort to make and you get a huge payoff that will hold you over until Easter.

Just boil the rice in milk flavored with a vanilla bean, lemon and orange zest. When the rice is cool mix in raisins, orange zest and egg yolks spiked with orange liqueur. Then fold in fluffy beaten egg whites pour it into a baking pan and stick it in the oven. How easy is that?

The orange and vanilla bean scented arborio rice is tender, light and moist. The plump raisins add a touch of sweetness and the orange zest a fresh perky note. The golden crustless edge is an extra tasty treat. A dollop of whipped cream finishes the cake in style.

If you love rice pudding this cake will take you to a whole new level of ecstasy.

Rice cake is even better the next day so make sure you make enough. That way you’ll be sure to satisfy your craving and have a leg up on making it through Lent.

I usually didn’t. I cheated.

If you do make it all the way through be sure to watch me make my classic Neapolitan Easter treat, pastiera so you’ll be ready when Easter rolls around and your fast finally ends.

Buon appetito!

Torta di Riso: Sweet Rice Cake
 
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An easy sweet rice cake flavored with vanilla bean and the zest of orange and lemon.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 vanilla bean
  • 4 cups milk
  • 1½ cup arborio rice
  • ¾ cup sugar
  • 1 lemon, just strips of the peel
  • 4 eggs
  • 2 tablespoons orange liqueur
  • 1 orange, just the zest
  • ¼ cup raisins
  • butter and flour for the baking pan
  • powdered sugar
  • whipped cream
Instructions
  1. Butter and flour an 8-inch springform cake pan.
  2. Split the vanilla bean lengthwise and scrape out the seeds.
  3. Put the milk, the vanilla seeds, sugar and lemon peel in a pot over medium heat, stir to dissolve the sugar and slowly bring the milk to a rapid simmer.
  4. When the milk forms little bubbles around the edge of the pot add the rice, stir so the rice doesn't stick, cover and simmer about 40 minutes or until the rice is tender stirring occasionally.
  5. Put the cooked rice in a bowl to cool. Remove the lemon peel.
  6. Heat the oven to 350 degrees.
  7. Separate the eggs.
  8. Beat the yolks with the orange liqueur.
  9. Whip the whites to a stiff peak.
  10. When the rice is cool zest about ¾ of the orange peel into the bowl, add the yolks and raisins and mix well.
  11. Add the whites and fold gently into the rice mixture.
  12. Pour the rice batter into a springform pan and bake until the top is golden and a toothpick inserted into the middle of the cake comes out dry, about 60 minutes.
  13. Let the rice cake cool for about 10 minutes then take it out of the pan.
  14. Shower the top of the cake with powdered sugar and a sprinkle the rest of the orange zest on top.
  15. Serve at room temperature with a dollop of whipped cream.

 

Stufato di Manzo: Italian Beef & Vegetable Stew

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Stufato di Manzo is perfect for cold winter nights.
Stufato di Manzo is perfect for cold winter nights.

Beef stew was my favorite lunch when I trudged home from elementary school on a cold wet winter’s day. I liked to squash all of the tender ingredients together to form a shepherd’s pie mash-up on my plate that I scooped up with a spoon.

Not so many cold wet days here in the Bay Area during the California drought but I’m making this comforting stew anyway. It’s still one of my favorite dishes. I like to make sure that I have some left over because it is a tasty and quick dish to heat up after a long day when I don’t have the energy to cook.

The beef adds deep flavor to the stew but to be honest I’m in it for the most flavorful ingredients, the vegetables.

You may have noticed that many of my recipes reflect my tendency to eat more vegetables and less meat. Often meat is a flavor agent in the dish not the star. The beef stew is a good example. If you have a paleo at the table just pile that dish up with lots of meat.

Food writer and cook Mark Bittman recently shared his thoughts about more vegetables, less meat in his NY Times article.

Bittman seems to have stirred to pot so to speak with his ribollita recipe, the humble but classic Tuscan vegetable soup.

If you want the real deal, check out my ribollita recipe that I learned from Stefania at North Beach’s fantastic BaoNecci on Green. Her ribollita goes back 5 generations in her northern Tuscany family.

If you don’t have the 2 days to make ribollita stop at Day 1 and enjoy a wonderful healthy minestrone.

Buon appetito!

5.0 from 1 reviews
Stufato di Manzo: Italian Beef & Vegetable Stew
 
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Italian beef and vegetable stew
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 pound beef chuck, cut in 2-inch cubes
  • 2 carrots, cut half and then in 2-inch slices
  • 2 celery stalks, cut half and then in 2-inch slices
  • 1 onion, chopped
  • 4 Yukon Gold potatoes, cut in small cubes
  • 2 cloves garlic, minced
  • 4 sprigs Italian parsley, 3 on the stem and roughly chop just the leaves from one
  • 1 bay leaf
  • 3 tablespoons tomato paste (I misspoke in the video and said 3 teaspoons)
  • 3 tablespoons EVOO
  • 3 cups water
  • sea salt & freshly ground black pepper to taste
Instructions
  1. Trim excess fat from the beef. Cut in 2 inch cubes. Season with some sea salt and freshly cracked pepper. Lightly dust the beef with flour.
  2. Quarter the carrots and potatoes then cut them into in ½ inch slices. Cut the celery stalk in half and cut into pieces the same size as the carrots and potatoes.
  3. Put 2 tablespoons of EVOO in an enamel or heavy-bottomed pot. Put the pot over a high flame until the oil starts to ripple then lower the heat to medium-high.
  4. When the oil is rippling add the beef. Cook the beef and let the beef develop a dark brown crust on all sides. (A fond will form on the bottom of the pot. Those brown bits will eventually melt into the braising sauce and add flavor. Lower the flame if necessary or add a little water so the fond doesn't burn.)
  5. Add another tablespoon EVOO if there is not enough fat in the pot to brown the vegetables.
  6. Add the vegetables and bay leaf to the pot.
  7. Stir the vegetables to coat well with the oil and cook until they pick up some brown color.
  8. When the vegetables are done clear a small spot on the bottom of the pan. Make sure it has a coating of oil adding some if necessary.
  9. Add the tomato paste to the hot spot and cook the tomato paste until it darkens. Stir to coat all of the vegetables with the paste.
  10. To braise add enough water to just cover the stew. Be sure to scrape up (deglaze) all the brown bits on the bottom of the pan. (You can use stock but I don't think the dish really needs it. You can deglaze the bottom of the pot with ¼ cup dry red wine to add another layer of flavor. Just cook off most of the wine before adding the braising liquid.)
  11. Add 3 stems of parsley and stir into the stew.
  12. Cover the pot and simmer the stew for about 60 minutes.
  13. Stir the stew occasionally to ensure it does not burn on the bottom.
  14. Reduce the heat to a low simmer. The stew should be just lightly bubbling at the edge of the pot.
  15. Put the lid ajar atop the pot if the stew is not thick enough and simmer for 30 minutes more.
  16. Braise until the beef flakes when speared with a fork and the vegetables are knife tender.
  17. Spoon the stew into a bowl and sprinkle a bit of finishing EVOO on top and chopped parsley for color.
  18. Serve immediately.

 

Family Survives 2 Weeks on Gianni’s Food!

Chicken & Potatoes: Lazio vs. Campania
Cook Off: My chicken cutlets and potato croquetta

A fan wrote to tell me she just returned from a 2-week Florida vacation with her father and husband. Usually to satisfy one of her Dad’s woolies (craving) they cooked up a whole bunch of my dishes.

I’m dizzy from the list. Chicken & escarole soup, chicken cutlets & potato croquette (at 7:43 in the Cook Off episode), sauteed kalegnocchi twice once with San Marzano sauce and once with the gorgonzola dolce sauce, eggplant parmigiana, and spinach & ricotta cannelloni morphed into a lasagna. The “boys” looked pretty happy in the pic of them about to devour the lasagna. They gave it “Two thumbs up!”

She made baci hazelnut & chocolate candies for friends & neighbors before they headed north. The Valentine’s Day gifts “were a big big hit,” she told me.

Now that they’re back home in the snow “as high as an elephant’s eye” her father wants pasta e fagioli. She shared her Mom’s version of the hearty pasta and beans soup we called “pasta fazool” in Jersey). Just the ticket on a cold night.

“Mom…used to make a version with olive olive oil, garlic, onions, parsley, white wine, potatoes, cannellini beans, some sauteed greens and grated pecorino romano.”

“Thank you for all the fun and good eats!” she wrote.

Piacere. My pleasure. I’m happy when folks make my recipes their own so thanks to my “snow bird” friends for sharing their story with me.

The family missed my food in the long car trip back home. They said I should shoot an episode on food you can take with you for a picnic or car trip. I know some of the lunches my Mom packed for Sunday summer escapes to the beach at Coney Island will be included.

Let me know if you want me to include one of your favorite Italian dishes in an upcoming video episode. Be sure to subscribe to my YouTube channel so you don’t miss a one released every Saturday.

Buon appetito!

Baked Baby Eggplant via Japan

Baked Baby Eggplant

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Baked baby eggplant makes a great centerpiece for an antipasti platter.
Baked baby eggplant makes a great centerpiece for an antipasti platter.

Baked Italian baby eggplant is a favorite blog text recipe post so we decided to show you how to make it. Let me know if there are other recipe posts or other Italian dishes you want me to cook and maybe we’ll add them to our upcoming video episode list.

We’re in the worst drought ever here in California.

My produce guys tell me prices are already on the rise because of the drought. 60% of America’s produce comes from California so we’ll all be paying 15-20% more.

Even as prices rise, keep on buying local organic produce. The quality of the ingredients is vital. There are only 4 key ingredients in this dish so they all have to shine.

The only two days of heavy rain this whole winter had to be when I’m out food shopping over the weekend for the 3 episodes shot on Monday. I know we need the rain but that doesn’t mean I can’t complain.

I was a man on a mission. Off I went to the Ferry Building Saturday farmer’s market in the rain. No Italian baby eggplant. I hit at least six other markets and baby Italian eggplant were nowhere to be found. All I got was wet.

I panicked. I needed eggplant for Monday’s shoot. While scouring the city I caught a glimpse of dark eggplant on a sidewalk stand as the bus passed Grant Street in Chinatown. I made my way back to the produce stand and there I found not the Italian baby eggplant I desperately needed but Japanese eggplant instead.

I prefer the baby Italian eggplant but if I can't get 'em Japanese eggplant will do just fine.
I prefer the baby Italian eggplant but if I can’t get ’em Japanese eggplant will do just fine.

I was about to pass them up when I said to myself “Hey, you got a show to shoot. Whaddaya gonna do? Buy these. Stupido! This happens to other people too, so it’s an improvisation lesson.”

After chasing all over the city, I had developed a “woolie” (a craving) for these baked eggplant. I had to make them.

So that’s why I’m using Japanese eggplant that are readily available in the market. If you can’t get the Italian baby eggplant, use the Japanese.

The taste and texture is as good as baking the small black-purple Italian ones. But if I find them in market, I go for the baby Italians every time.

Zesty crispy tomato and pecorino top sweet creamy soft eggplant inside the flavorful shriveled skin. The essence of eggplant in every single bite. Serve it by itself or as the centerpiece of an antipasti course. Just add some prosciutto & cheese to the platter and some olives too.

If you like eggplant watch me make my favorite dish eggplant parmigiano.

Keep on cooking. Buon appetito!

4.7 from 3 reviews
Baked Baby Eggplant via Japan
 
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Intense creamy baked baby eggplant topped with San Marzano tomatoes, oregano and pecorino.
Author:
Recipe type: Vegetable
Cuisine: Italian
Serves: 4-6
Ingredients
  • 4 Italian baby eggplants
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 cup Italian canned San Marzano tomatoes, crushed well by hand
  • ¼ cup pecorino, grated
  • Sea salt and freshly ground black pepper to taste
  • ½ cup water
Instructions
  1. Heat the oven to 425 degrees.
  2. Cut off the stem of the Italian baby eggplant and cut each in half. (If you're using Japanese eggplant, cut off most of the narrow neck.)
  3. Lightly score the top of the eggplant on the diagonal in both directions to form diamonds.
  4. Put the eggplant in a single layer in a baking dish cut side up.
  5. Drizzle each half generously with EVOO.
  6. Sprinkle sea salt and freshly ground pepper to taste.
  7. Evenly distribute the crushed tomato on top of each half.
  8. Sprinkle the oregano on top of the crushed tomato.
  9. Sprinkle the grated pecorino evenly on each half.
  10. Pour the water in the bottom of the baking dish.
  11. Add some olive oil and tomatoes to the water. (This will make a pan sauce to put over the eggplant before you serve them.)
  12. Cover the baking dish tightly with foil.
  13. Bake until the eggplant are knife tender, about 20 to 30 minutes.
  14. Reduce oven temperature to 375 degrees.
  15. Uncover the pan and bake until the pecorino is lightly browned and the eggplant start to collapse in on themselves, 10 to 15 minutes more.
  16. Serve hot or at room temperature.
  17. Serves 4-6

 

Baci: Make Chocolate Hazelnut Valentine Kisses

Homemade Baci
Homemade Baci
Nothing says “I love you” like homemade Baci.

 

We shot 3 new video episodes yesterday. Don’t miss any of my new YouTube cooking shows released every Saturday. Subscribe today.

Even though I was busy shooting I had time to make these too.

Perugina Baci, the chocolate covered hazelnut kisses with little love notes tucked inside are a must for Valentine’s Day.

Why not have fresh? Make your own with this simple recipe. Even you guys can make this one for someone special. And if you don’t want to write your own note go to Perugina for love note ideas.

I was inspired by this video clip to show you how to make baci.

My friend and superb teacher Viola Buitoni sold out her Valentine’s Day event at the SF Italian Cultural Institute. Her family started Perugina Chocolate in Perugia and have been making baci they invented since 1922. Call the Institute. Sometimes you can score a ticket if someone cancels. If you get lucky you’ll learn how Viola makes baci and hear her family stories.

If you need Valentine inspiration here are some other suggetions for that special day. Stay home and cook. The restaurants will all be insane.

Make my romantic spaghetti in a pocket or how about super easy baked ziti. If you insist on going out here are some romantic North Beach restaurant suggestions.

And if you want to get a little weepy read how a parental spat created an accidental heart when I was growing up in Jersey.

Don’t forget to add love notes to your baci gifts.

Happy Valentine’s Day. Buon appetito!

Baci: Make Chocolate Hazelnut Valentine Kisses
 
Homemade chocolate & hazelnut baci. These kisses are easy to make. If you like intense chocolate flavor with roasted hazelnuts this one's for you.
Author:
Recipe type: Candy
Cuisine: Italian
Ingredients
  • 1 cup whole hazelnuts, roasted
  • 6½ ounces Nutella or chocolate-hazlenut butter if you want organic
  • ⅓ cup unsweetened cocoa powder
  • 6 ounces dark chocolate
Instructions
  1. Roast the hazelnuts in a 425 oven for 10 minutes. Remove the skin from the nut.
  2. Set 20 whole hazelnuts aside.
  3. Pulse the hazelnuts in a food processor to break the nuts into small pieces or chop them by hand.
  4. Put the chopped hazelnuts, the Nutella and cocoa powder in a bowl.
  5. Mix them well with a spatula to form a smooth dough.
  6. Form 20 balls and place them on a parchment-lined baking sheet. Gently push a whole hazelnut on top of every ball. (If the dough gets too hard to shape chill it in the freezer.)
  7. Place the sheet in the freezer for about 20-30 minutes.
  8. Melt the chocolate in a double boiler.
  9. Dip the chilled “baci” into the melted chocolate. (I hold it on a fork in the chocolate and spoon chocolate on top to cover it all over.)
  10. Put the baci back on the parchment-lined baking sheet.
  11. Allow them to dry a few minutes. (If the baci aren't firming up well put them in the freezer for a few minutes.)

Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

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Spinach and ricotta cannelloni will take you to my childhood in Northern Jersey.
Spinach and ricotta cannelloni will take you to my childhood in Northern Jersey.

Growing up in northern Jersey when my Mom took out her small black cast iron pan Sunday morning we knew we were in for a treat.

She was getting ready to make crespelle (crepes) for her fantastic spinach and ricotta stuffed cannelloni (big pipes).

The crispy and creamy cannelloni hot from the oven would be the pasta course for our Sunday dinner.

Don’t give me a hard time with the cannelloni versus manicotti thing. In Italian-American restaurants these are called manicotti but in Italy especially around Naples this dish is cannelloni.

Now that that’s out of the way let’s get back to the recipe.

With a hot well-oiled small saute pan, a flat griddle pan or a non-stick crepe pan you’ll find that the crespelle are easy and quick to make. You can even make the crespelle the day before and keep them in the fridge to quickly fill and bake the next day.

Make a simple San Marzano-basil tomato sauce so that the cannelloni aren’t overwhelmed. The tasty crespelle are the perfect tender wrapper for the creamy spinach-ricotta filling with melted mozzarella on top.

I usually serve two cannelloni topped with a little extra sauce to each guest. If any cannelloni  are left over I have been known to eat one or two more. They are absolutely delicious.

Watch me make a fresh San Marzano tomato sauce during the late summer harvest. You can substitute canned San Marzano tomatoes from Italy for fresh so you can make the marinara sauce all year long.

And if you want to make fresh pasta instead of crespelle for the cannelloni watch me make fresh pasta ravioli for inspiration.

Buon appetito!

4.0 from 1 reviews
Spinach and Ricotta Cannelloni
 
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Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 6
Ingredients
For the Crespelle (makes about 18)
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 cup unbleached all purpose flour
  • 1¼ cups (or more) whole milk
  • Extra virgin olive oil for brushing the crepe pan
For the Filling
  • 2 pounds fresh spinach or 2 10 ounce packages frozen spinach, thawed
  • 1 pound ricotta, well drained
  • 2 eggs, beaten
  • ¼ cup grated parmigiano reggiano
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper
Crespelle Topping
  • 8-ounces mozzarella, grated
  • ¼ cup parmigiano reggiano, grated
Sauce
  • 1 28-ounce can San Marzano tomatoes, crushed by hand, stems and skin removed
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, smashed
  • 2 sprigs fresh basil
  • sea salt to taste
Instructions
  1. Preheat the oven to 375 degrees.
For the Sauce
  1. Put a pot over medium-high heat.
  2. Add the olive oil and garlic.
  3. Saute the garlic for a minute or so. You don't want it to pick up any color, just infuse the oil with its flavor.
  4. Add the tomatoes and stir well.
  5. Add sea salt to taste and the basil.
  6. Bring the sauce to a gentle simmer, lowering the heat if needed.
  7. Simmer uncovered for 20 minutes or until the volume is reduced by 25%.
  8. Keep the sauce warm while you make and bake the cannelloni.
For the Crespelle
  1. Whisk eggs and salt in large bowl.
  2. Gradually whisk in flour, then 1¼ cups milk.
  3. Whisk until the batter is very smooth and has no big clumps of flour.
  4. If necessary, add more milk by tablespoons to batter to thin to consistency of heavy whipping cream.
  5. Heat 8-inch diameter nonstick skillet over medium-high heat. Brush with extra virgin olive oil.
  6. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly.
  7. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds.
  8. Turn and cook until brown spots appear on second side, about 30 seconds.
  9. Turn crepe out onto plate.
  10. Repeat with remaining batter, brushing skillet with EVOO and stacking crepes on plate.
For the Filling
  1. Put the spinach in a pot over medium-high heat and add ½ cup water
  2. Cook until the spinach is wilted.
  3. Drain the spinach.
  4. When the spinach is cool enough to handle, squeeze out as much water as you can.
  5. Roughly chop the spinach.
  6. Put all the ingredients in a large bowl and mix well.
Assembly
  1. In a large baking dish put ¼ cup of the sauce to lightly cover the bottom of the dish.
  2. Lay the crespelle on a flat work surface.
  3. Put about 3-4 tablespoons at one end of each crespelle and roll it up.
  4. Place it seam side down in the baking dish.
  5. Repeat until all the crespelle are filled.
  6. Top the cannelloni with a light layer of sauce.
  7. Top the sauce evenly with the mozzarella and then the parmigiano.
  8. Cover the baking dish with foil and bake in the oven for about 30 minutes.
  9. Uncover and bake until the mozzarella on top of the cannelloni is melted and slightly browned, about 10 minutes more.
  10. Let the cannelloni cool for about 5 minutes before serving.

Gianni’s Tip: I made crespelle (crepes) for this stuffed pasta dish but fresh pasta sheets, no-cook lasagna sheets or dried manicotti (big sleeves) or large shells work just as well with this filling.

Cook the dried pasta in boiling water until al dente before filling.

The no-cook lasagna sheets should be soaked in hot water until they are pliable and the fresh lasagna sheets need to be cooked in boiling water. Either way put in the sheets in a single layer on kitchen towels until they are cut into 6 to 8-inch squares and filled.

If you have any cannelloni left over they are even better heated in the oven the next day. You can freeze them too.

Pork Chops with Peppers, Onions & Potatoes

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Pork chops with peppers, onions and potatoes
Pork chops with peppers, onions and potatoes–a real Italian-American classic!

If you’ve been on the East Coast for St. Joseph’s Day or any other feast day where they had the outdoor parade and set up the booths, you probably had a version of this dish in a sandwich. We used to call it, no matter who the saint was, the Feast of Sausage and Peppers because  there would be all these booths grilling the sausage. And they used the same combination of ingredients as in this dish.

This is a versatile one-pan dish. I made it with pork chops but it works just as well with sausage or your favorite cuts of chicken. Come to think of it this wouldn’t be bad with firm tofu slices instead of meat. You can have dinner on your table in way less than an hour and clean up is a breeze.

The trick to this one-pan dish is to cook the ingredients separately and then put everything back in the pan with a simple pan sauce to finish cooking.

If you want an easy meal jam-packed with flavor and texture this one’s for you. The golden crusted tender pork chops are delicious all by themselves. But wait there’s more. Add some sweet carmelized onions, bell and cherry vinegar pepper to every bite and your taste buds will be in full swing. Then there are the golden potatoes with the creamy interior. But my secret ingredient is my homemade vinegar, which is made from a over 100 year old mother from Burgundy, France. When the mother gets a little bit bigger, I’m going to start sharing it because you can break off a teaspoonful and give it to somebody else with a little vinegar in it. Then they can start making their own. But you can use store bought vinegar for this dish if you’re not lucky enough to have homemade.

What more could you hope for and it all came out of just one pan.

If you like this recipe watch my scallopine video episode to see how to make scallopine alla Sorrentina and 13 other scallopine dishes.

Yeah, that’s 14 scallopine variations all in one episode. I was feeling generous the day we shot that one.

Keep on cooking for your family and friends and for yourself too.

Buon appetito!

5.0 from 1 reviews
Pork Chops with Cherry Peppers & Potatoes
 
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Pork chops, onions, peppers and golden potatoes all cooked in one pan to create a plateful of deliciousness.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 2
Ingredients
  • 2 center cut pork chops
  • 2 small Yukon Gold potatoes, parboiled and cut into 1 inch slices
  • 1 small red bell pepper, seeded and cut into large dice
  • ½ onion, thickly sliced
  • 1 clove garlic, chopped
  • 4 small sweet vinegar cherry peppers (or any other pepper packed in vinegar), seeded and cut into small dice
  • 1 or 2 tablespoons red wine vinegar, depending on your taste
  • 1 cup dry white wine
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper to taste
Instructions
  1. Slit the fat on the edge of the chop in several places. (This will keep the chop from curling while cooking.)
  2. Liberally sprinkle both sides of the pork chops with sea salt and freshly ground black pepper.
  3. Put a large cast iron or saute pan over medium-high heat and add the olive oil.
  4. When the oil starts to ripple, put the potatoes in the pan in a single layer and sprinkle with sea salt and freshly ground black pepper to taste.
  5. Brown the potatoes on both sides. Set them aside on a large plate or platter.
  6. Add the pork chops to the pan. (Do not crowd the pork chops or they will steam rather than brown.)
  7. Leave the chops alone. When you have a nice brown crust on the chops, usually within 5 minutes, turn the chops over and cook the other side for about 3 minutes. (You do not need a nice brown crust on the second side because it will not be the presentation side of the pork chop so do not overcook the chops. The chops should be barely pink inside.)
  8. Sear the fat on the side of the chop if you want to cook some fat off and get some color on the side.
  9. Remove the chops from the pan and tent with foil to keep them warm. Set the chops aside.
  10. If the pan has too much fat pour some out and if it is too dry add a bit more oil.
  11. Add the onions and red bell pepper and sprinkle with salt.
  12. Saute until the onions take on some color and the bell pepper is soft.
  13. Add the cherry peppers and garlic; mix everything together and cook for a minute or two more.
  14. Add the vinegar and mix well.
  15. Take everything out of the pan, raise the heat to high and add the white wine.
  16. Scrape off the brown bits on the bottom of the pan and simmer until the wine is reduced in volume by ⅓.
  17. Put the chops, vegetables and any juices back in the pan to reheat briefly.
  18. Place the chops on a serving platter either covered by or surrounded by the potatoes, onions and cherry peppers.
  19. If there is any sauce left in the pan pour it evenly over the chops and vegetables.
  20. Serve immediately.

 

Black Kale Steam/Sauteed with Garlic & Chili

Tuscan Black Kale
Tuscan Black Kale
Tuscan black kale will make you want to devour your veggies!

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

I love leafy vegetables cooked using this easy steam/saute method. You can have delicious and healthy vegetables on your table in about 15 minutes.

Heat up olive oil, garlic and chili flakes in a big pan. Throw in the leafy greens and coat them all with the oil. Add a little water and bring it to a rapid simmer. Cover the pan.

In a few minutes take off the lid and let the water evaporate. Saute the wilted greens in the garlic-infused oil until they’re tender.

All of the healthy vegetable goodness stays in the pan and the perfectly cooked tender greens flecked with garlic and chili flake glisten in the sheen of the olive oil.

Choose your favorite leafy vegetable, chard, brocolli rabe, escarole. But don’t be limited to greens. The steam/saute method works with most vegetables.

I cooked a vegetable with many names. Black kale because of its color. Dino(saur) kale because of the large leaf’s rough surface. Tuscan kale from the region in Italy where it is a favored ingredient for ribollita, the famous Tuscan twice boiled soup.

Call it what you want. Just make some soon. It’s vegan, Mediterranean, and if you leave out the bread, it’s even paleo!

The intense slightly bitter kale flavor is mellowed by the buttery olive oil. The heat of the chili flake warms your throat with each swallow.

Eat a bowl of kale as a light lunch or serve it as a side for your main course. Have a hunk of crusty bread handy to sop up the sauce that’s left on the plate.

Italians eat fantastic food but the Mediterranean Diet, most prominent in southern Italy, is healthy as well. I eat lots of vegetables and fruits locally grown and in season, legumes, nuts and grains. I love fish. Extra virgin olive oil is my fat of choice. I eat meat in moderation and sweets from time to time.

My meals are delicious and nutritious. Yours can be too.

So eat your vegetables! Roast some sausage to serve with steam/sauteed broccoli rabe for a complete meal. Or for something entirely different make a green bean and red onion salad.

Gianni’s Tip: I removed the thick tough stem at the base of each kale leaf. I saved the stems as I do with all my vegetable trimmings. Set the trimmings aside and throw them in the pot the next time you make a broth or soup for extra flavor. If you don’t use the trimmings immediately, just bag them and put them in the freezer for later.

Use it all up. Head towards zero waste in your kitchen. You’ll be happy and the planet will be too.

Buon appetito!

5.0 from 2 reviews
Black Kale Steam/Sauteed with Garlic & Chili
 
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Author:
Recipe type: vegetables
Cuisine: Italian
Serves: 4-6
Ingredients
  • 2 bunches of kale (look for "Lacinato" on the tag) or your favorite leafy vegetable
  • 2 tablespoons of extra virgin olive oil
  • 3 cloves garlic, peeled and smashed
  • ⅛ teaspoon crushed hot red pepper flakes
  • sea salt to taste
  • ½ cup water
Instructions
  1. Wash the kale well.
  2. Cut out the tough stem as the bottom of each leaf.
  3. Cut the kale into 2 inch ribbons.
  4. Put the olive oil, pepper flakes and garlic in a large pot with a lid and heat the oil over medium heat until the garlic just starts to turn translucent.
  5. Add the kale and sea salt to taste.
  6. Pour in the water, bring to a rapid simmer, and cover the pot tightly with the lid.
  7. Steam, lifting the lid to stir occasionally, until the kale is wilted, about 5 minutes.
  8. Uncover and cook over medium heat until the liquid is mostly evaporated and the kale is tender, about 5 minutes.
  9. Serve immediately.

 

Tortellini in Brodo: Homemade Stuffed Pasta in Broth

Tortellini in Brodo
Tortellini in Brodo
Tortellini in Brodo–don’t forget the parmigiano reggiano!

I always have to satisfy a variety of diets at my table. A recent lunch gathering was no exception – vegetarians amongst the meat eaters! But, I had a strategy…

My method for vegetable sides, sauces or soups is to start with the universal base.

In the video I explain how to stage the cooking so that you end up with a vegetarian version of tortellini in brodo, and a roasted meat and vegetable stuffed tortellini in a chicken brodo, too.

It’s a traditional dish from Emilia-Romagna, the region of Italy around Bologna, called the “culinary heart” of Italia.

They’re famous for stuffed pasta among many other culinary wonders – mortadella (the original bologna), parmigiano reggiano, prosciutto and balsamic among them.

The tortellini’s rich roasted meat and vegetable stuffing is enrobed in a silky yet toothsome pasta skin. Scoop one up in your spoon filled with the delicate deep-flavored chicken broth and you’ll be in heaven.

Watch me make fresh pasta to use for the tortellini.

Buon appetito!

Tortellini in Brodo Recipe 2 Ways: Homemade Stuffed Pasta in Broth
 
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Author:
Recipe type: Soup
Cuisine: Itaian
Serves: 6
Ingredients
Brodo
  • 1 onion, cut in chunks
  • 1 carrot, cut in chunks
  • 1 rib celery, cut in chunks
  • 1 garlic clove, smashed
  • 1 tablespoon extra virgin olive oil
  • 6 cups water
  • 1 pound chicken parts
Tortellini Filling
  • 8 ounces pork shoulder, cut in 2-inch cubes
  • 2 ounces pancetta, (thick slice) cubed
  • 2 ounces mortadella (thick slice), cubed
  • 11/2 teaspoons crumbled dried porcini
  • 1 small onion, cut in small pieces
  • 1 rib of celery, cut in small pieces
  • 1 small carrot, cut in small pieces
  • 11/2 tablespoons tomato paste
  • 1 stem of rosemary, leaves only
  • 1 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 egg, beaten
  • ½ cup grated parmigiano
  • pinch of freshly grated nutmeg
  • sea salt and freshly ground black pepper to taste
Pasta
  • (Watch me make the pasta dough in my fresh ravioli video episode.)
Instructions
Brodo
  1. Put a big pot over medium-high heat.
  2. Add the olive oil.
  3. When the oil begins to ripple add the onion, carrot, and celery.
  4. Saute the vegetables until the onion is translucent. (You don't want the vegetables to pick up any color.)
  5. Add the water and bring the pot to a gentle boil.
  6. (For the vegetarian version let the vegetable broth cook for about 20 minutes and set some aside before adding the chicken.)
  7. Add the chicken and cook until the meat begins to fall off the bone.
  8. Strain all of the ingredients over a big bowl to collect the broth.
  9. Over medium-high heat return the broth to the low boil.
Filling
  1. Heat the oven to 425 degrees.
  2. Put the pork, mortadella, pancetta, all the vegetables, and rosemary in a shallow baking pan.
  3. Add the tomato paste and mix to coat everything well.
  4. Add the water to the pan.
  5. Roast in the oven until everything is knife tender and browned.
  6. (For the vegetarian version roast the vegetables and meats in separate roasting dishes and mince only the vegetables in the food processor, add the egg, parmigiano and nutmeg to stuff the vegetarian tortellini.)
  7. When the roasted pork and vegetables have cooled put everything in a food processor bowl and pulse until everything is minced well.
  8. Put the mixture in a bowl, add the egg, nutmeg and parmigiano and mix well.
Pasta
  1. Use the recipe for ravioli on gianni.tv. Watch me make it at http://www.gianni.tv/fresh-pasta-ricotta-ravioli-in-a-san-marzano-sauce/
Making the torellini
  1. Lay out a long fresh pasta sheet.
  2. Cut the sheet in 3-inch squares.
  3. Wet the edges of each square with water. (I use dip my thumb in a bowl of water.)
  4. Add ½ teaspoon of the filling near a tip of square.
  5. Fold over the other half of the square and pinch the seam to tightly close it.
  6. Wrap the tortellini around your finger, pull the 2 ends together and squeeze the ends together.
  7. Put the tortellini on a floured kitchen towel. Make sure they don't touch or they'll stick together.
  8. When the broth is at a low boil add the tortellini and stir them so they don't stick. (The tortellini are delicate so you don't want a rapid boil.)
  9. When the tortellini raise to the surface let them roll in the boil for about a minute and they should be al dente and ready to come out. (Eat one if you're not sure they're done.)
  10. Serve immediately with grated parmigiano for your guests to sprinkle on top of each bowl.

 

 

Pizza Maker’s Meatloaf Recipe

A zesty meatloaf with your favorite pizza toppings
A zesty meatloaf with your favorite pizza toppings

A pizzaiola (pizza-maker) always has tomato, mozzarella, pecorino, basil and oregano on hand so why not make a meatloaf?

Got 30 minutes? Then you have time to make this tasty meatloaf.

Everything goes into casserole dish and bakes in the oven for 20 minutes.

A variation of my meatloaf recipe forms the pizza “crust”. Top it with chopped San Marzano tomatoes right out of the can, the herbs and cheeses and bake it in a hot oven.

Serve the pizza meatloaf with a salad and a hunk of crusty bread and you have a meal in about a half-hour.

The crusty tender meatloaf is the perfect base for this pizza with a tangy gooey tomato & mozzarella topping.

I like to make sure I have meatloaf leftover. Just heat up a slice or make a sandwich for a quick meal. The meatloaf is even better the next day.

Buon appetito!

Pizza-Maker's Meatloaf Recipe
 
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Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 pound of chopped beef
  • 2 ounces pancetta, finely diced
  • 2 slices stale bread, soaked in water or milk
  • 1 egg
  • ½ cup grated pecorino
  • 2 tablespoons fresh Italian parsley, chopped
  • ½ teaspoon dried oregano
  • 2 tablespoons fresh basil, ripped in pieces
  • sea salt and freshly grated black pepper
  • 1 cup canned San Marzano tomato
  • 4 ounces mozzarella, shredded
Instructions
  1. Pre-heat the oven to 425 degrees.
  2. Squeeze out the water from the soaking stale bread.
  3. Put the beef, eggs, bread, 3-tablespoons of the grated pecorino, salt and pepper to taste in a large bowl.
  4. Mix the ingredients well with your hands or a spatula.
  5. Put the meatloaf mixture in a well-buttered 10-inch round casserole or pie dish.
  6. Pat the meatloaf down to form a "crust" on the bottom and about 2-inches up the side of the dish.
  7. Cover the top of the meatloaf with the chopped tomatoes.
  8. Scatter the ripped basil and sprinkle the oregano over the tomatoes.
  9. Scatter the mozzarella evenly over the tomatoes.
  10. Sprinkle the remaining grated pecorino on top of the mozzarella.
  11. Bake in the oven until the crust is golden and the cheese on top is melted.
  12. Let the meatloaf rest for 5 minutes before serving,

 

New Year’s Hearty Bean, Ham & Cabbage Soup Recipe

Leftover baked ham was the inspiration for this cabbage & cannellini bean soup
Leftover baked ham was the inspiration for this cabbage & cannellini bean soup

I’m just back from Christmas in the redwood forests overlooking the Pacific on the northern Sonoma coast a few hours north of San Francisco.

Our Christmas dinner on top of the ridge included roast turkey and baked ham.

When I got ready to head back to San Francisco my hosts insisted I take leftovers with me, including a big hunk of ham. I got inspired to make this hearty soup today.

Whether you have a big piece of ham sitting in your fridge or not you can make this sumptuous “lucky” soup for your New Year’s table too. The beans represent the abundant good fortune that is in store for you in the new year.

Salty ham, creamy beans and silky sweet cabbage all in one bite, simple comfort food from heaven.

Add a glass of prosecco and a hunk of crusty bread and you’ve got yourself a wholesome light meal ready in less than an hour.

If you we’re overserved New Year’s Eve, this is the best remedy to settle your queasy stomach. The soup is even better the next day.

Buon appetito and Happy New Year!

New Year's Hearty Bean, Ham & Cabbage Soup Recipe
 
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Author:
Recipe type: Soup
Cuisine: Italian
Serves: 6
Ingredients
  • 1 15-oz can cannellini beans or 1 cup dried beans soaked over night
  • ¼ pound baked ham, shredded or cubed (or get a thick slice of your favorite cooked ham)
  • ½ head of cabbage, cut in half again and quartered
  • 2 tablespoons extra virgin olive oil
  • 1 carrot, cut in half and sliced into thin half-moons
  • 1 celery stalk with leaves, cut like the carrot
  • ½ onion, sliced in half again and cut in thick slices
  • 1 garlic clove, chopped
  • 1 small branch fresh rosemary or 1 bay leaf
  • 6 cups water
  • sea salt and freshly ground black pepper to taste
Instructions
  1. Put the olive oil in a pot and over medium-high heat bring to a ripple.
  2. Add the carrots, celery, onions, garlic and a sprinkle of sea salt and sauté until the onions are translucent. (You don't want to pick up any color on the vegetables.)
  3. Add the beans and cabbage and mix everything together well.
  4. Add a pinch of sea salt and black pepper.
  5. When the cabbage leaves have wilted a bit add the water and bring a to a rapid boil.
  6. Simmer with the cover ajar until the cabbage is tender, about 20 minutes.
  7. Remove the rosemary branch or bay leaf and serve hot with a sprinkle of finishing olive oil, chopped parsley and grated parmigiano reggiano.

 

Christmas Eve Focaccia in North Beach

Waiting for Liguria Bakery's fantastic focaccia
Waiting for Liguria Bakery’s fantastic focaccia

Everyone’s out this morning to get the last few items they need for their holiday table.

The lines are out the door at North Beach’s Molinari Deli and Victoria Pastry.

Look at all those hopeful people in line at 100-year old Liguria Bakery trying to score some focaccia for Christmas Eve dinner.

Liguria will run out of focaccia soon and those still in line will have to go without. If they lock the door before you get inside why not make some focaccia for yourself.

Here are 2 recipes, one for tomato and onion focaccia and one for a walnut and grape focaccia.

I’m making some pizza for tonight’s dinner. Why don’t you too? Make a margherita pizza or make a gorgonzola, prosciutto and pear pizza. They will both add sizzle to your holiday table.

Buon Appetito and Buon Natale. Happy Holidays.

 

Bow Ties? Wandi? Cenci?–A Sweet Crackly Holiday Recipe

Bow Ties? Wandi? Cenci? Bugia? Delicate fried sweet ribbons
Bow Ties? Wandi? Cenci? Bugia? Delicate fried sweet ribbons

I love these delicate fried dough ribbons that show up on the table at the end of the meal this time of year.

I have 2 problems with them though. I don’t know what to call them and once I start eating them I can’t stop.

We called them bow ties or cenci (rags) in Jersey, wandi (gloves) in Rhode Island and bugia (liar’s knot) here in San Francisco. My favorite name is chiacchiere (to chatter) for the noise they make frying in the hot oil.

Call them what you want just make them for your table. I’m making extra so I can bring a plate of bow ties along when I visit friends this holiday season.

The simple dough is made in a food processor, kneaded briefly by hand and then rolled out with a rolling pin or put through a pasta machine to achieve a thin dough. I cut the ribbons with my ravioli cutter. Tie the ribbons in a bow and fry them quickly in hot oil until they are golden. Dust the bow ties with lots of powdered sugar all over.

The nutty bow ties shatter with each bite, light as air and just sweet enough for the end of a big meal with an espresso.

Be careful eating these crispy puffs so you don’t get powdered sugar all over your holiday outfit.

Some put honey I bow ties. I don’t. I reserve the honey for Struffoli, Holiday Honey Balls. These sweet nuggets are another staple at a Neapolitan Christmas table.

Buon appetito! Buon Natale! Happy Holidays to all.

Crispy Bow Ties, Wandi, Cenci Holiday Cookie Recipe
 
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Fry up a batch of these light, crispy holiday cookies for your table or to bring as a gift when visiting friends and family this year,
Author:
Cuisine: Italian
Serves: 20
Ingredients
  • 3 cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • pinch of salt
  • 4 eggs, beaten
  • vegetable oil for frying
  • lots of powdered sugar for dusting
Instructions
  1. Put the flour, sugar, salt and baking powder in the bowl of a food processor and pulse to aerate the dry ingredients.
  2. With the machine running add the eggs
  3. The dough is ready when it balls around the blade.
  4. Turn out the dough to a lightly floured board and knead until a soft dough forms and it doesn't stick to the work surface .
  5. Wrap the dough in plastic film and let it sit for about 15 minutes.
  6. Unwrap the dough and cut the ball into thirds.
  7. Work with one-third at a time and keep the others wrapped in plastic.
  8. With a rolling pin roll out the dough to about a 1/16th inch thickness or use a pasta machine to get the right thickness. I roll it through to the thinnest setting for crispy ribbons.
  9. Using a fluted pasta wheel cut the dough into 1-inch strips and cut the strips into 7-inch lengths.
  10. Pull the strips gently until they're about 9-inches long and tie the strip into a loose bow and set aside on parchment paper or a floured kitchen towel. (You want thin strips so the bows turn out light and crackly when you bite into one. If you don't want to make bows just put a small slit in the ribbon.)
  11. Put a couple of inches of oil in a deep pot and heat the oil to 375 degrees.
  12. Drop in a few bow ties at a time, turning them so that they are golden all over.
  13. Put the bows on paper towel to drain.
  14. When ready to serve sprinkle the bow ties with lots of powdered sugar. (Don't be skimpy with the powdered sugar dusting. There's not much sugar in the dough so the dusting adds most of the sweetness to the bows.)
  15. This recipe will yield about 5 dozen bow ties. (Keep them in an airtight container and they will last for days. Don't dust with powdered sugar until you're ready to serve some.)

 

Cioppino: Christmas Eve Stew of Seven Fishes from San Francisco

Cioppino Video: Christmas Eve Stew of Seven Fishes from San Francisco
Cioppino Video: Christmas Eve Stew of Seven Fishes from San Francisco
Learn to cook Cioppino.

Don’t miss the next new video recipe. Please subscribe now to my YouTube channel.

So how did I choose to do a recipe for the traditional San Francisco Cioppino stew for this Christmas Eve video?

We wanted to do a new episode for the traditional southern Italian Christmas Eve Seven Fish Dinner. I didn’t have time to cook seven separate fish dishes because I was hosting a holiday dinner for my office-mates the afternoon of the shoot.

I mentioned my dilemma when preparing Thanksgiving dinner with the Virginia branch of the family. “We were lazy last year,” my nephew confessed. “We just made a 7-fish cioppino.”

Problem solved. Cioppino, the famous fish stew invented down on Fisherman’s Wharf by the immigrant fishermen from Liguria and Sicily is just the quick and easy dish I need for a busy day in the kitchen with the cameras rolling.

The local tale is that when the boats were all in a big cauldron was put over a fire to cook the tomato broth. After selling their catch, the fisherman one by one would bring whatever fish were leftover on their boat. They “chipped in” and the dish they all shared on the wharf got its name. More likely the name is derived from the classic Ligurian dialect for the fish stew found around Genoa,  “ciuppin”.

This is an easy no mess recipe. Everything cooks in one pot. You can have cioppino on your table in way less than an hour. The briny seafood swims in a sweet rich San Marzano tomato bath. My favorite bite is dunking my garlic bread in the brothy sea-scented sauce.

Make sure you have plenty of napkins for your guests. You will get a little messy eating the crab and shrimp still in the shell.

If you want to make cioppino easier to eat take all of the fish out of the shells before serving. I like it best the messy way. I just love to scoop up some broth in each mussel and clam shell “spoon”. Any leftovers make a fabulous sauce for linguine.

If you want to cook 7 different fish dishes for your Christmas Eve dinner make some of my favorites. Choose from 11 fish recipes.

How about a luscious pork roast for Christmas or New Year’s dinner? I made it for my office holiday gathering. The butterflied loin is smathered with a rosemary and sage paste that infuses its flavor into the mellow pork while roasting in the oven.

I served the porchetta with potatoes roasted with rosemary and sea salt and finished with a drizzle of truffle oil and broccoli rabe sautéed in garlic-infused olive oil.

Make this fabulous porchetta dinner for your friends and family this holiday season.

Buon appetito! Happy Holidays! Treasure your time with family and friends at your table.

5.0 from 2 reviews
Cioppino Recipe: A San Francisco Treat for Christmas Eve
 
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Cioppino is the classic San Francisco fish stew invented by Italian fisherman immigrants when the boats came in for the day. An easy and delicious dish for a very special meal.
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 steamed dungeness crab, cleaned and cracked
  • 6 mussels, scrubbed and debearded
  • 6 clams, scrubbed
  • 6 prawns or shrimp in the shell
  • 6 scallops
  • ½ pound calamari
  • ½ pound halibut or your favorite firm-flesh fish (sorry I called it haddock in the video)
  • 3 tablespoons EVOO, plus some to drizzle on top before serving
  • 1 small onion, halved and cut in thirds
  • 2 garlic cloves, crushed
  • 1 small red bell pepper, cut in 2-inch pieces
  • half a fennel bulb, cut in thirds
  • ½ teaspoon red pepper flakes
  • 2 bay leaves
  • 28 ounces San Marzano tomatoes, crushed well by hand or pureed
  • 2 big sprigs of basil
  • 2 sprigs of Italian flat parsley, plus some chopped to sprinkle on top before serving
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste
  • (slices of sourdough bread to grill, optional)
  • (1/2 cup of polenta to feed the clams & mussels, optional)
Instructions
  1. Put the mussels and clams in a big bowl of cold salted water and top with a ¼ cup of polenta.
  2. Let sit for 30 minutes stirring once in a while to distribute the polenta over the shellfish. The clams and mussels eat the polenta and any sand inside the shell will be expelled.
  3. (Simple bread rubbed with garlic is a must have when you're eating the cioppino. Slice sour dough bread and toast 1 or 2 slices per person in a grill pan. Put some weight on the slices to ensure they get grill marks. Toast the other side. Rub with garlic and sprinkle with EVOO. Set aside.)
  4. Take the clams and mussels out of the polenta bath and wash them well. Debeard the mussels if necessary. Set aside.
  5. Leave the prawns in the shell. Cut down the middle of the back and remove the dark vein. Set the prawns aside.
  6. Cut the calamari tubes into one inch bands. If the tentacles are very large cut them in half.
  7. Leave the fish fillet whole.
  8. Put the EVOO and garlic in a large enamel pot over medium-high heat.
  9. Toss the garlic in the oil to release its flavor but don't let it take on any color, about 1 minute.
  10. Add the onions, fennel, red bell pepper, bay leaf and red pepper flakes to the pot. Add sea salt and black pepper to taste.
  11. Saute over medium-high heat until the onions are translucent, about 2 minutes.
  12. Over medium-high heat add the tomatoes and stir well.
  13. Add the basil, parsley and oregano.
  14. Cook the sauce until you reach the desired thickness. The volume should reduce by a third.
  15. First add the clams and mussels to the pot and give them a 2-minute head start.
  16. Next add the fish fillet, scallops, shrimp, calamari and prawns. Cover the pot and let it rapidly simmer for about 5 minutes.
  17. Then add the steamed crab and give the pot a good stir.
  18. Cook until the mussels and clams open, about another 4 minutes or so. Discard any mussels or clams that do not open.
  19. Put the cioppino in a large serving bowl.
  20. Top with chopped parsley and a sprinkle of a good finishing olive oil.
  21. Serve immediately with the grilled garlic sour dough bread to dunk in the sauce.
  22. Serves 4-6

 

North Beach is San Francisco’s Heart

Worth the wait!
Santo’s Cannolo at Cavali Cafe–A North Beach Treasure

So says Carl Nolte in today’s Chronicle.

“People will tell you that South of Market is the new center of San Francisco. But North Beach has all the contradictions that made San Francisco what it is. And for my money the heart of the town is North Beach.”

Molinari’s Deli, early morning tai chi in Washington Square, lunch at Original Joe’s where a mistress may be at the next table, Liguria Bakery’s fantastic focaccia, Carl surveys it all in his ode to North Beach.

You know how much I love North Beach. Come along with me as I scour what’s left of North Beach’s Italian-American neighborhood to get all the fixings for a 4-course meal with friends last weekend. Homemade ricotta and mozzarella ravioli in a San Marzano tomato-basil sauce were the star of that 4-hour meal. Santo’s incredible cannoli weren’t too bad either.

Wayne Thiebaud's Laguna Rising
Wayne Thiebaud’s Laguna Rising

Only one week left to see the incredible Memory Mountains, the Wayne Thiebaud exhibit at the Paul Thiebaud Gallery on Chestnut Street at the fringe of North Beach.

You may know Wayne Thiebaud from his luscious cake paintings or the gum ball machine. I love his landscapes as well.

At 94 Wayne remains a prolific artist. The exhibit features his recent work and older food and landscape paintings that give the exhibit context over time.

Don’t miss this extraordinary collection of art. See which new ridge painting resembles a cake good enough to eat and another like a swirl of chocolate gelato ready to be scooped up.

What’s not to love in North Beach?

I know, the messy and disruptive subway to nowhere dig, loss of old Italian businesses. Don’t get me started. I’m in a wonderful mood this morning.