Susie

Creamy Mustard Tagliatelle with Spinach and Chicken makes a quick and easy weeknight dinner. The mustard gives the sauce a subtle tang that complements the dried thyme and with the addition of chicken and spinach, it’s a complete meal. I recommend pairing this with an egg pasta like tagliatelle because it adds a richness to the dish that pairs well with the cream sauce, but you could use any pasta you have on hand.

To begin, bring a large pot of salted water to a boil.

Then, get started on the sauce. Add olive oil to a large saute pan or dutch oven and bring to medium heat.

Season the cubed chicken and add it to the pan. Saute until the chicken is slightly browned and then remove it and set aside. (it may not be cooked through, but that’s okay because it will continue to cook in the sauce later).

If the saute pan is dry after removing the chicken, add a couple of more drizzles of olive oil. Then, add the chopped onion (or shallots) and saute until soft, about 3-4 minutes.

Deglaze the pan with white wine, scraping up the brown bits that stuck to the bottom of the pan. Allow the onions to simmer in the wine for about 5 minutes, until the alcohol burns off.

Then, add the stoneground mustard and stir. It will look a little lumpy, but it will dissolve as it continues to cook.

Next, add the chicken stock and heavy cream.

Add the thyme, salt, and pepper. Bring the sauce to a boil, and then reduce to a simmer. Taste to adjust seasoning.

Return the chicken and its juices to the pan and cook over medium high heat for about 5 minutes or until the chicken is cooked through. Reduce the heat to low. Add the spinach, stir and allow the sauce to simmer while you cook the pasta.

Cook the pasta to al dente, per the package instructions.

Transfer the pasta to the sauce and finish cooking in the sauce.

At this point, you can tailor the sauce to your desired consistency. To thin the sauce, add a small amount of pasta water at a time and stir. Alternately, you could thicken the sauce by transferring 1/2 cup of the sauce into a heat safe bowl and adding 1 Tbspn of cornstarch. Whisk until the lumps have dissolved and add it back to the sauce. Stir and the sauce will thicken within minutes.

Top with chopped fresh spinach for garnish and serve. Buon Appetito!

Focaccia Genovese (Fugassa in dialect) is a traditional flat bread which measures no more than 2 cm in height, and is crunchy on the outside and soft and tender on the inside. Although Fugassa Genovese is known world wide, the origins of this simple flat bread can be traced back to the beginning of the first millenium BC in north central Italy.

The word, “focaccia,” is derived from the Latin word focus, which translates to “domestic hearth,” leading historians to believe that it was traditionally a poor man’s meal, baked over coals in Roman times. When the Romans expanded their empire, focaccia left a foothold in the heart of all who tasted it, which is why versions of this delicious flatbread can be found in France, Spain and Europe. While the original fugassa was plain, over time, several variations emerged. Today, it is common to find fugassa topped with rosemary or sage, tomato, olive, or sliced onion. Fugassa is sold all over Genoa and eaten at all times of the day, at breakfast alongside a capuccino, accompanied by a good glass of white wine and a slice of salami, or as a snack.

It is worth mentioning that a traditional fugassa can take 15-20 plus hours to make. That said, this recipe is a delicious alternative for the home cook which could give any fugassa a run for its money! It incorporates a combination of bread flour and all purpose flour to achieve the right texture, and is topped with a mixture of salt water and olive oil (salamoia) before baking, which keeps the fugassa from drying out in the oven as it cooks.

Tips:

*Don’t overcook the fugassa or it will dry out. No longer than 10-15 minutes, depending on how powerful your oven is. If it is not cooked in that amount of time, you are better off raising the oven temperature than lengthening the cooking time.

*Remove the fugassa from the baking sheet as soon as it comes out of the oven or it will continue to cook from the heat of the pan.

*Heat helps the dough rise. If your house is cool, turn the oven on and put the bowl with the dough on top. I do this all the time just to help speed up the process. If it’s warm outside you can cover the bowl with plastic wrap and put it outside. This is what my Nonna did.

*I prefer to use insulated jelly roll pans when making this fugassa. They are just the right size for this recipe and the insulation protects the bottom of the fugassa from cooking too fast, keeping it soft and tender as it cooks.

*If you don’t have malt, you can substitute with brown sugar.

To begin, add the all purpose flour, bread flour, yeast, salt, malt, olive oil and water to the bowl of a stand mixer fitted with the dough hook attachment and knead the dough for about 8-10 minutes, until it is smooth and elastic.

Grease a large bowl with olive oil and set aside.

Remove the dough from the mixing bowl, flatten it into a rectangle and fold in thirds. Then, transfer the dough to the bowl and roll it in the olive oil so it is coated in a thin layer. Then, allow the dough to rest, seam side down for 1 1/2 to 2 hours, or until it has doubled in size. 

Brush the fugassa pan with olive oil.

Using a rolling pin, stretch the dough into a larger rectangle to fit the pan and allow it to rise for another hour.

While the dough rises, preheat the oven to 450°F and make the salamoia. Add the salt, water and olive oil to a cup. Mix well and set aside. 

Once the dough has risen, using your finger tips, press into the dough to make the dimples. As you create the dimples, push the dough into the corners of the pan, if the dough has sprung back. 

Drizzle the salamoia over the top of the fugassa, being careful to avoid the edges so the liquid doesn’t leak underneath.

Bake for 10- 15 minutes, until the top is golden. Remove from the pan immediately so it does not continue to cook once you pull it from the oven. 

Brush the top with more olive oil and enjoy!

It’s been a while, hasn’t it? Too long, in fact. While I haven’t been posting here regularly, I have still been cooking and making pasta, exploring new ways to use local ingredients, dreaming up new recipes, digging deep into the past for time tested traditional recipes, and expanding my photograpahy to include video.

The first recipe, I would like to share, is pansoti with walnut sauce (pansoti con salsa di noci). Pansoti are a specialty of the Ligurian region of Italy and are traditionally stuffed with a combination of Prescinsuea cheese and local field greens, such as borage, dandelion and fresh herbs and then tossed in a creamy walnut sauce.

If you do not have access to field greens, feel free to substitute spinach or swiss chard or, better yet, a combination of both. This recipe also calls for Prescinsuea, which is a type of cheese commonly used in and around Genova. Since it is highly perishable, it is not easily found oustside the region, but using a combination of ricotta cheese and greek yogurt works as a substitute.

To begin, prepare the filling. Wash the greens, steam them lightly until they have softened. When cool to the touch, squeeze out excess water, and mince. Alternately, you can  use a blender of food processor.

Drizzle olive oil and/or butter to a large sauté pan. Then, add the greens, season with salt and cook until the mixture is fairly dry, about 5 minutes.

Transfer to a mixing bowl and add the rest of the ingredients. Mix well and set aside.

Next, prepare the pasta dough. Add the flour, egg and water together until the dough is homogeneous and allow to rest for about 30 minutes. 

Once the dough has rested, cut off an egg sized chunk and roll it out with a pasta machine until it is thin.

 

Then, cut the sheet into two inch squares, place a ball of filling in the center of each square.

Fold corner to corner, to form a triangle and then squeeze the tips together to form the pot belly. 

To make the salsa di noci, begin by preheating the oven to 320 degrees and toast the walnuts and pine nuts for about 10 minutes, or until they are warm and fragrant.

Place the bread in the milk and let it soak for a couple of minutes. 

Squeeze out the excess milk and add the bread to the mortar, along with the walnuts, pine nuts, garlic, salt. 

Mix until it forms a paste. 

Add milk, Parmiggiano-Reggiano, the Prescinsuea, marjoram and olive oil, and mix until well combined.

Cook the pansoti and dress with the walnut sauce and enjoy!

I would take a hand pie over a regular slice any day. Why, you might ask? Because the ratio of crust to filling is absolute perfection, not to mention they are easy to serve, and don’t even require utensils! These hand pies are at their best fresh from the oven, but you can also store them in an air tight container for a few days.

If you are familiar with any of my other recipes, you know I am a huge fan of adding liquor to my desserts! If this resonates with you, I recommend substituting the 3/4 cup of water for a 1/4 cup of brandy and 1/2 cup of water. The subtle flavor of brandy really takes this dessert to the next level.

To begin, make the filling. Put the water, sugar, cornstarch, lemon juice, and extract in a small saucepan over medium heat. Allow the mixture to simmer for 2-3 minutes, until it thickens. Add the cherries, stir the mixture and then set it aside to cool.

Next, make the pastry crust. Put the flour in the bowl of a food processor. Add the chilled butter, sugar, salt and shortening and pulse until the mixture resembles a coarse meal, with pea sized clumps.

Then, drizzle the ice water down the feed tube, a little at a time until the dough begins to form large clumps.

Transfer the dough to a floured work surface, form it into a ball. Divide the dough in half, press each half into a disc and chill in the refrigerator for at least two hours.

Once the dough has chilled, preheat the oven to 375°F and line a baking sheet with parchment paper.

Then, place one of the discs of dough between two sheets of parchment paper and roll it out to about 1/8″ thickness. Use a 3″-4″ cutter to create the bottom of your pies and transfer them to the baking sheet.

Next, arrange the cherry mixture in an even layer on the bottom of the pie, maintaining a 1/2″ border around the perimeter. Do not overfill the pies or the filling will seep out as they bake. Set aside.

Then, remove the second disc of dough from the refrigerator, place it between 2 sheets of parchment paper and roll out to a thickness of about 1/8″.

Using a pastry wheel, pizza wheel, or a sharp knife, cut the dough into strips and form the lattice crust.

Trim the lattice to size, brush the crust with egg wash (egg yolk, plus 1 Tbspn milk), and sprinkle coarse sugar over the top.

Bake at 375°F for 20-25 minutes, or until the crust has turned golden.

Remove the pies from the oven and allow to cool slightly before serving.

Wondering what to do with all those vine ripened, summer tomatoes? Here’s a quick and easy way to make use of them. This simple tomato sauce makes a delicious light and fresh spaghetti pomodoro, or can be used as the base for an Amatriciana or vodka sauce. I also use it as a pizza sauce, incorporate it into cioppino and vegetable risotto, or tomato based soups and stews… the possibilities are endless, plus it freezes well, so you can keep it on hand to use throughout the year.

To begin, wash the tomatoes and remove the stems. Then, score the bottom with an X.

Fill a large bowl with ice water and set aside.

Bring a large pot of water to a boil. Lower the tomatoes into the water and allow them to boil until the skins begin to peel back slightly. This takes about a minute.

Then, remove the tomatoes from the water and place them in the ice bath to stop the cooking process. Allow the tomatoes to soak in the ice bath until the skins begin to shrivel. Then, remove them from the ice water and peel the skins off the tomatoes.

Next, heat a large skillet over medium heat. Add the peeled and halved garlic. Add the peeled tomatoes. Cover with a lid and allow to cook for at least an hour, mixing occasionally.

Remove the garlic.

Pass the tomato mixture through a fine mesh sieve or food mill to remove the seeds.

Return the sauce to the pan, adjust the heat to low, season with salt and add basil leaves.

At this point, the tomato sauce is ready to use. If you plan to freeze it, allow it to come to room temperature, and then transfer it to freezer safe containers.

It’s peach season and in order to honor this delicious stone fruit, I am sharing this classic pie recipe. While both of my grandmothers had an affinity for making pies, this recipe comes from my Nonna Silvia. When she was a recent Italian immigrant, she spent many years working at a restaurant called the Hickory Pit. While known as a barbeque joint, they were also known for their pies and pastries and she was in charge of making them. Growing up, I remember her making pies of all kinds– strawberry, peach, apricot, apple, pumpkin, cherry, berry– you name it, she made it!

This recipe is simple, allowing the fruit to take front and center. Depending on the sweetness of the peaches, you may choose to add a little more or less sugar. I encourage you to add half the sugar and then taste it before adding the rest.

To begin, put the flour in the bowl of a food processor. Add the chilled butter, sugar, salt and shortening and pulse until the mixture resembles a coarse meal, with pea sized clumps.

Then, drizzle the ice water, down the feed tube, 1 Tbspn at a time until the dough begins to form large clumps.

Transfer the dough to a floured work surface and fold the dough in on itself until the flour is incorporated. Form it into a ball, divide the dough in half, pressing each half into a disc

Wrap up one disc and place it in the refrigerator to chill. Place the other disc in between two pieces of parchment paper. Using a rolling pin, roll from the center to the edge, flattening and turning the disc until it is 1 1/2″-2″ larger than the pie pan. When it is rolled to size, drape the dough over the rolling pin, remove the parchment paper and carefully press it into the bottom and up the sides of the pie dish, being careful not to stretch the dough. Trim the dough around the edge of the pan, cover it with plastic wrap and place in the refrigerator to chill for at least 2 hours, or up to 3 days.

Then, make the filling. I prefer to leave the skins on for added texture and because I like the more rustic feel, but if you prefer to peel them, place the peaches in boiling water for 2 minutes to blanch them, and then remove and peel the skins.

Next, put the sliced peaches in a large mixing bowl. Add the sugar, lemon juice and cornstarch and mix to combine.

Preheat the oven to 375°F.

Then, put the peach mixture on top of the crust, arranging the peaches in an even layer.

Remove the second disc of dough from the refrigerator, place it between 2 sheets of parchment paper and roll out to a thickness of about 1/8″ or just thin enough to cover the top of the pie.

Cut the dough into strips and form the lattice crust.

Trim the lattice to size, brush the crust with egg wash (egg yolk, plus 1 Tbspn milk), and sprinkle turbinado sugar over the top.

Put the pie on the middle rack of the oven and place a piece of aluminum foil over the top, loosely covering the pie.

Bake at 375°F for about 45 minutes. Then remove the tin foil and continue baking until the filling is bubbling and the crust has turned golden. Remove from the oven and allow to cool before serving.

If you enjoy making pasta from scratch and have never tried incorporating fresh herbs, I encourage you to give it a shot! It’s not much different than making regular fettucine, just arrange the herbs between two sheets of pasta and put it through the rollers a couple more times and you get a beautiful stained glass effect, not to mention the pasta is laced with the subtle flavor of parsley. For this recipe, I paired the parsley fettucine with a pine nut and parsley pesto. A traditional pesto is made by grinding the ingredients in a mortar and pestle and then drizzling in the extra virgin olive oil. If you are after a more traditional and authentic result, follow this method, but if you don’t have a mortar and pestle, feel free to use a food processor, and if you are really feeling rebellious, substitute the extra virgin olive oil for softened butter. It is delicious! Top with toasted pine nuts and grilled shrimp and you have a delicious and complete meal!

Note: Fresh pasta can be eaten immediately or it can be stored for up to two weeks in an air tight container, just be sure it’s completely dry before storing.

Begin by making the pasta.

If you are using a stand mixer, add the flour, eggs, salt and olive oil to the bowl of a stand mixer fitted with the flat beater attachment. Turn the mixer to low and beat until the ingredients are incorporated. If necessary, add water 1 Tablespoon at a time until the dough comes together. Then replace the beater attachment with the dough hook and knead for 5-6 minutes.

If you are making the dough by hand, place the flour in a mound on your work surface, form a well in the middle and add the eggs, salt and olive oil. Then, using a fork, break the egg yolks and lightly scramble the eggs. Using your fingers, gradually incorporate the ingredients until they form a dough. If necessary, add water 1 Tablespoon at a time until the dough comes together. Then, knead the dough for 5-6 minutes.

Allow the dough to rest for 30 minutes before continuing.

After the dough has rested cut off an egg sized chunk of dough and cover the remaining dough so it doesn’t dry out. Dust the dough with flour, flatten it into a disk and run it through on the widest setting on the roller. Adjust the setting to the next widest setting and repeat. If the dough sticks to the rollers, or it looks pitted as it comes out the bottom of the roller, the dough is too sticky. Dust it with flour and roll again.

Continue this process until the dough is about 1/4″ thick. On my machine, it’s number 4. Using the pastry cutter, trim the ends of the sheet so they are square. Cut the sheet so they are about 12″ -16″ long. Lay two sheets of pasta down on a large work surface. Arrange the parsley leaves on top of one sheet of dough, being careful not to include any stems (they will puncture through the dough when you pass the sheet through the roller).

Then, cover with the other sheet of dough. Press firmly so the parsley doesn’t slip when you pick up the sheets. Turn your pasta machine back one setting and carefully, run the pasta sheets through the roller again. This time, the dough will come out laminated.

Sprinkle with flour and then wrap the pasta sheets into loose rolls, without pressing, seam side up. Using a knife, cut the pasta into 1/4″ wide strips. Unwrap the rolls by gently picking up the end of the fettucine and allowing them to unravel. Then, wind them into a nest and let them dry on a lightly floured work surface.

When you are ready to cook the pasta, bring a pot of salted water to a rolling boil.

Add the pasta and boil for 3-4 minutes or until the pasta rises to the top. When the pasta is cooked, strain and transfer to a large mixing bowl. Add the sauce and toss until the pasta is evenly coated.

Note: If you used butter instead of olive oil, you may want to thin the sauce with a bit of pasta water.

Plate the pasta, scatter more pine nuts over the top and enjoy! Serve immediately.

The proper way to make Spaghetti alla Carbonara is hotly debated. Dare I put myself in the middle? Of course! A traditional Spaghetti alla Carbonara is made using only five ingredients– spaghetti, eggs, guanciale, Pecorino Romano and black pepper. The key to getting a fantastic result is to source the highest quality ingredients, cook the pasta to a perfect al dente, and most importantly, don’t scramble the eggs (although I must admit, I’ve scrambled them many time and met with delicious results.) The result should be creamy and velvety, punctuated with crispy, salty bits of guanciale, the epitome of comfort food.

Note: Sometimes it can be hard to find guanciale in the States, so I use pancetta as a substitute. Guanciale comes from the pork jowl, while pancetta is made from pork belly. While they are both incredibly flavorful, guanciale has a higher fat content, which lends a softer, less chewy texture. If you can get your hands on it, great, if not, improvise!

To begin, separate the egg yolks from the whites and add the egg yolks to a large mixing bowl.

Add the Pecorino Romano and black pepper and whisk vigorously until well combined.

Brown the guanciale in a heavy bottomed skillet until it is crisp and has rendered its fat. Strain the fat and set the guanciale aside. Note: Don’t get rid of the fat just yet. You will add some back into the sauce at the end of the preparation for added flavor.

Bring a pot of salted water too a boil and cook the pasta according to the package instructions. When the pasta reaches al dente, remove it from the water with kitchen tongs, and transfer to the mixing bowl with the egg and cheese mixture. Set aside 1 cup of pasta water which you may need to use to loosen the sauce later.

Next, create a bagna marie by placing the mixing bowl over the boiling water, and mix the pasta with the sauce until the cheese has melted, and the egg has thickened. Trust your judgement, the sauce should not look thin and bubbly. If it does, keep stirring and allow the heat to do its job. When the sauce is creamy, remove the pasta from the heat and add the guanciale, a small amount of the guanciale drippings (if desired), and a bit of the cooking water to loosen the sauce, if necessary.

Plate the pasta, top with extra cheese and black pepper, and dig in!

Peas and prosciutto are a classic combination but what I really love about this salad is the added crunch of the roasted chickpeas. They lace the salad with a subtle flavor of rosemary that complements the bright, lemon vinaigrette.

With summer just around the corner, I crave light, healthy, fresh ingredients. Over the years, I’ve grown to love salads. I like how energetic I feel after I eat them, I love the color and texture of fresh, seasonal ingredients, and the countless ways I can embellish, by adding sunflower seeds, pomegranate kernels, sweet corn, or in this case, crunchy, roasted chickpeas.

They are, hands down, my favorite part of this salad. The crunchy tidbits are scattered throughout the greens, adding texture and flavor, bringing the salad to life. You could soak and boil the chickpeas from scratch, but it isn’t necessary, canned beans work just fine and it makes the recipe quick and easy. In addition to making a great salad topping, they also serve as a snack or a complement to an antipasti platter or charcuterie board, and they are also quite healthy. Chickpeas are packed with protein and fiber, and rich in vitamins, and minerals, including folate, iron and manganese.

Note: Baked chickpeas can be stored in an air tight container for up to two days. The chickpeas will retain their crunch much longer if you add a packet of food grade gel silica to your air tight container. I bought packets on Amazon a few months back and they make all the difference when storing anything that is sensitive to moisture, like these chickpeas or meringue cookies.

To begin, preheat the oven to 400°F.

Rinse the chickpeas and pat them dry with a paper towel until all the water is absorbed. The drier the beans, the crunchier they will be.

Toss with olive oil and salt and lay them in a single layer on a parchment lined baking sheet.

Roast in the oven for 20-30 minutes or until they are crunchy and golden. About halfway through the cooking time, I jostle them around with a wooden spoon or spatula so they brown evenly.

While the chickpeas are baking, prepare the salad dressing. Add the mustard, lemon juice, lemon zest, salt and pepper to a small bowl and then add the olive oil in a slow steady stream, whisking constantly, until the dressing emulsifies.

Next, prepare the peas. Bring a pot of salted water to a boil. Boil the peas for 6-8 minutes or to desired doneness. Then, strain the peas and transfer them to a bowl of ice water to halt the cooking process.

When the chickpeas are done, remove them from the oven and toss with the ground rosemary while they are still warm. Set aside and allow to cool while you assemble the salad.

Add the mixed greens to a salad bowl, drizzle the dressing over the top and toss. Then, top with the prosciutto, peas and roasted chickpeas. Enjoy!

Yum! yum! yum! yum! yum! I could not be more excited to share this waffle recipe! These waffles are crisp on the outside, tender and almost custard like on the inside. The combination of almond paste and extract gives the waffles a deep and nutty almond flavor, that plays well off the crunchy bits of pancetta.

Notes:

This recipe calls for whipped egg whites, which of course is an extra step, but I promise you, it’s worth it. Whipping air into the egg whites creates a delicate foam that keeps the batter light and tender.

Cornstarch is the key to obtaining waffles with a crisp exterior, while still maintaining a soft and tender center.

Beware over mixing the batter. Whisk until the ingredients are well combined. Some lumps are okay. If you whisk or beat the batter until it is entirely smooth, you run the risk of developing the gluten in the flour which will make the waffles chewy rather than fluffy and tender.

Allow the batter to rest before using it. Resting the batter gives the milk time to dissolve any residual lumps and also helps to release some of the starches giving the waffles lift without making them tough.

To begin, preheat a waffle iron.

Put the pancetta in a heavy bottomed skillet and fry over medium heat until brown and crispy. Remove from the pan and allow to drain and cool while you prepare the batter.

Separate the egg yolks from the whites. Add the whites to the bowl of a stand mixer and the yolks to a medium sized mixing bowl.

Then, add 1 1/2 cups whole milk, vegetable oil and almond extract to the egg yolks and mix until well combined and set aside.

In a separate large mixing bowl, sift the flour, cornstarch, baking powder, sugar and salt and whisk to combine.

Put the almond paste and remaining 1/4 cup of milk in a heat safe bowl and microwave for 30 seconds. Pull the mixture out, mash it with a fork, stir it around and put it back in the microwave for another 30 seconds. Again, mash with a fork and mix, until it resembles the consistency of cream of wheat, a bit grainy but relatively smooth. It’s okay if there are some lumps. They will dissolve into the batter when you cook the waffles.

Note: Since all microwaves are a little different, gauge the time based on what the almond paste mixture looks like. The milk should be entirely incorporated into the mixture, it should be smooth and easy to mix with a fork and resemble the consistency of a thick cream of wheat.

Then, add the almond paste to the wet ingredients and mix.

Pour the wet ingredients into the dry ingredients and mix until well combined. Some lumps are okay.

Then, add the pancetta to the batter and mix until it is distributed evenly throughout the batter. Allow the batter to rest for about ten minutes while you prepare the egg whites.

Whip the egg whites until they form stiff peaks and fold them into the batter.

Scoop the batter onto the waffle iron, filling it according to manufacturer’s recommendation and cook until golden brown.