Susie

Pesto alla Genovese is traditionally made in a marble mortar with just a handful of ingredients – basil, garlic, pine nuts, Parmigiano Reggiano and olive oil. But, not to worry, if you do not have a mortar, you can just as easily use a food processor. Either way, the preparation is quick and easy and so delicious! Use it to make a classic Trofie al Pesto with potatoes and green beans, a dipping sauce for Arancini, or layer it in your favorite panini or sandwich to add a sweet, slightly peppery flavor. Pesto alla Genovese gives any dish an instant boost of flavor.

Mortar and pestle: If you are using a marble mortar and pestle, here are a few tips:

• Avoid overfilling the mortar, only fill it about 1/3 of the way to the top, otherwise food will spill over the top when you crush and grind
• When using the pestle, apply gentle pressure with a twisting and rocking motion, rather than pounding for a more even grind
• Scrape down the sides of the mortar as you go to ensure an even consistency

Food processor: If you choose to use a food processor, add all ingredients to the bowl of a food processor and pulse until just combined. Avoid over processing the ingredients so the pesto retains some of its texture.

To begin, add the garlic cloves to the mortar. Use the pestle to crush the cloves. Then, add the coarse salt and using a circular motion, grind the cloves against the mortar to acheive a creamy paste. 

Then, add the basil and work the mixture to incorporate all the ingredients. 

Scrape down the sides of the mortar to ensure ingredients are mixing properly. 

Add the grated Pecorino Romano and Parmigiano Reggiano and blend.

When all ingredients are well blended and creamy, swirl in the olive oil and stir with the pestle to incorprorate.

Arancini are stuffed rice balls, traditionally filled with a mixture of slow cooked meat and peas (al sugo), ham and caciocavallo cheese and then coated in breadcrumbs and deep fried. How can you go wrong with that? The word arancini or arancine translates to “orange” because their shape and color resembles the fruit. They originated in Sicily in the 10th century and are a traditional food served for the Feast of St. Lucy, celebrated on December 13. Born in Siracusa, Sicilia, Italians honor St. Lucy by abstaining from eating bread and pasta, and instead turn to rice and other alternatives. In modern times, arancini have become a staple in Italy, though their filling varies widely depending on the region, and have also gained in popularity worldwide because they are so delicious!

This recipe makes about 10 – 12, 2 1/2 ” round arancini

Bloom the saffron. Using a mortar and pestle, grind 10 saffron threads (1/4 teaspoon) to a fine powder. Add 4 tablespoons of warm water and set aside to bloom, about 15 – 20 minutes.

Prepare the rice. Then, bring 5 1/2 cups of salted water to a rolling boil. Add the rice and mix well. Reduce to medium low heat and allow the rice to simmer uncovered for about 12 – 15 minutes or until the rice has absorbed most of the water. Then, add the butter and Pecorino Romano. Transfer the rice to a large sheet pan and spread evenly to cool. Cover with plastic wrap and allow the rice to cool to room temperature.

For the filling. Add olive oil to a frying pan and saute the diced onion over medium heat for about 5 to 7 minutes until it is soft and translucent. Add the ground pork to the onions, breaking it up into small pieces. Season with salt and pepper and saute until it begins to brown. Add the red wine, to deglaze, scraping up the brown bits in the pan. Cook until the red wine evaporates and the mixture is dry. Add the passata (tomato puree), mix well and allow the mixture to cook for about 15 minutes, or until the sauce has thickened. Add the peas, taste and adjust seasoning, as necessary. 

To assemble. To begin the assembly, line a large sheet pan with parchment paper.  I keep a small bowl of water alongside as I shape these to help the process along. I have found that an ice cream scoop with a quick release is the simplest way to portion out the rice (about 2 Tbspns).

Take one scoop of rice, squeeze it into a ball so the rice sticks together well, then press it into the palm of one of your hands, creating a thick disk. Then, press your finger into the center of the disk of rice to create an indentation for the filling. Add about 1 tsp of the pork mixture, a cube or two of diced ham and a few chunks of diced cheese. Then, take another ice cream scoop full of rice, squeeze it into a rough disk about the same size as the one in your palm, and place it over the top to cover the filling.

Then, squeeze it all together to form a ball. The final arancino will be about 2 1/2″ in diameter. If filling starts to creep out at the seams, just add a little more rice to cover it up. Squeeze the arancino gently as you shape it to create a sturdy little ball. Repeat this process until you have used up all of the rice. Allow the arancini to chill in the refrigerator before continuing. 

Breading. Once the arancini have chilled, prepare a breading station. Combine the flour and water in a medium sized mixing bowl and mix to create a batter, similar to the consistency of a thin pancake batter. Put the breadcrumbs in a shallow dish. Dip each arancini into the batter, and place on a rack to allow the excess batter to drip off.  

Once you have dipped a batch, roll each arancino in the breadcrumbs to coat.

Frying. Pour vegetable oil into a frying pan to a depth of about 3 inches. Add the arancini to the hot oil, careful not to overcrowd the pan. Cook for 5-7 minutes, rotating the arancini as necessary, until golden brown. Remove with a spider and transfer to a baking sheet. Season with salt while the arancini are still hot. Then, transfer to the oven to keep warm as you fry the rest of the batch.

This almond and raspberry tart is inspired by an almond tart made by Victoria’s Pastry in Northbeach, San Francisco. My Nonno served it for dessert every week after Sunday night dinner– just seeing the white pastry box wrapped in twine made my mouth water so I decided to recreate it at home.

The tart itself is made with a good amount of almond paste which adds a richness to the cake and the layer of raspberry jam just above the shortbread crust is a bright surprise! The sliced almonds toast in the oven, creating a crunchy texture and topped with a sprinkling of powdered sugar, it’s an almond lovers dream!

If the recipe looks familiar, that’s because it is. I posted it for the first time in 2019, but made a few tweaks to the recipe and it’s better than ever! Give it a try and let me know what you think.

To begin, preheat the oven to 350°F. Grease an 8″ diameter spring form pan or cake pan and set aside.

Place the flour, salt and sugar into the bowl of a food processor. Add the butter and shortening. Pulse until the butter is pea sized. With the machine running, pour ice water into the feed tube and pulse until the dough begins to form a ball. Remove the dough and place on a large work surface. Roll it into a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes. 

Once the dough has chilled, roll the dough out to fit the bottom of the pan. Transfer the dough to the base of the spring form pan, pressing it up the sides slightly about 1/4″, (to create a well for the raspberry jam so the sticky jam doesn’t stick to the sides of the pan when it bakes).

Line the pastry shell with aluminum foil or parchment paper and fill with beans or pie weights. Bake for 10 minutes, until lightly golden at the edges, then remove the pie weight and foil/parchment and bake for another 10 minutes until golden. Set aside and allow to crust to cool completely.

For the Almond cake

While the crust is cooling, add the sugar, and almond paste to the bowl of a food processor and grind until the mixture resembles sand. Then, add the butter, almond extract and eggs and process until the batter is homogeneous. Scrape down the sides, as necessary. Finally, add the flour, baking powder and salt and process until well combined. Do not overmix.

To assemble

Add a layer of raspberry jam to the top of the cooled pastry crust. 

Spoon the cake batter over the top of the raspberry jam, gently so the jam does not get displaced.

Scatter almonds and a sprinkling of sugar over the top of the cake.

Bake at 350°F for about 30 minutes, or until the top is golden and the center of the cake is firm to the touch. 

Remove the cake from the oven and run a knife around the perimeter of the pan, loosening the cake from the sides. Allow the cake to cool in the pan for about 10 minutes and then transfer the tart to a wire rack to cool completely.

Focaccia di Recco is a cheese stuffed flat bread that originated in the Ligurian region of Italy. If you have never eaten it, you are in for a treat! Soft, buttery cheese is sandwiched between two layers of oven scorched, blistered flat bread. The preparation is very simple and because it does not require yeast, it comes together quickly. The dough consists of only four ingredients you probably already have on hand– flour, water, salt and olive oil. Roll the dough out until it is very thin, add the cheese and then cover it with another layer of thinly rolled dough. Then, tear holes in the top, drizzle it with olive oil, sprinkle with salt and put it in the oven. Within minutes, the cheese will be bubbling and oozing out the holes, the olive oil will spit and sizzle, creating a crisp, blistered crust… I should warn you, if you eat it once, you’ll crave it for a lifetime!

In terms of history, Focaccia di Recco was first documented in the 12th century, as a food Ligurian crusaders brought to the Holy Land. As legend has it, this cheese filled flat bread originated in the vicinity of Recco and Camogli, both seafaring towns. Recco was vulnerable to pirate attacks and was plundered by the Saracen pirates twice, once in 1557 and again in 1646. It stands to reason, then, that when the pirates approached, people took to the hills for safety. Using the available resources in the mountains, and the animals they raised, the cuisine in these coastal cities developed an earthy quality, evident in this focaccia, Recco’s modern day pride and joy!

Focaccia di Recco has earned IGP status, which means only batches made within a particular geographic region can officially be called ‘Focaccia di Recco.’ That said, we can all make it at home, and while it will not carry it’s IGP status, it is absolutely, addictively delicious!

Traditionally, Focaccia di Recco was made with prescinseua, a specialty cheese made in the Ligurian region of Genova, also known as quagliata or cagliata. It has a consistency halfway between yogurt and ricotta cheese and is made from highly acidic milk which makes it slightly tangy. Unfortunately, prescinseua in is higly perishable and not readily available outside of Liguria, so we have to find a substitute!

Focaccia di Recco made in Italy today uses Stracchino, which is another highly perishable and hard to find cheese. If you can find it, by all means, use it, but if you can’t, I offer a few substitutes. First, I have had good luck using a 50-50 mixture of ricotta cheese and plain Greek yogurt in place of prescinseua. It has a similar texture and tang and it works well. You could also use Robiola, Teleggio, or Teleme, all soft, buttery cheeses that taste delicous.

Tips:

• Use a strong flour, like manitoba or bread flour because they have a higher amount of protein and gluten which makes the dough easier to stretch without tearing

• Use warm water (If you use cold water, the dough will be hard to stretch because the gluten in the flour tightens up)

• This recipe yields enough to fill a 14″ diameter round or a half sized sheet pan (13″x18″)

Alright, let’s get started! To begin, preheat the oven to 500°F. Form the flour into a mound on a large work surface and make a well in the middle. Then, add the warm water, salt and olive oil and mix until all of the ingredients are incorporated. Make adjustments, adding more flour or water, as necessary, until the dough comes together. Knead for 5-7 minutes until the dough is soft and elastic and no longer sticks to the side of the bowl. (Alternatively, you could use a stand mixer fitted with a dough hook attachment.) Split the dough in half, shape into discs and cover with plastic wrap or a clean kitchen towel and allow them to rest for about 30 minutes.

Once the dough has rested, unwrap one of the discs and using your fingers, press it into a round. Then, using a rolling pin, flatten the dough into a larger circle until it is very thin. The thickess of the edges should be the same thickness as the center.

Drizzle the bottom of the pan with olive oil to prevent the focaccia from sticking. Then, transfer the dough to the pan, draping the excess dough over the sides.

Smooth the dough across the bottom of the pan to remove any air bubbles. Then, break the cheese into small balls and spread evenly across the dough.

Next, roll out the top sheet of dough, using the same method you used previously. Drape the dough on top, covering the cheese, allowing the excess to drape over the sides. Press the edges to seal the dough. Tear holes in the top layer so the cheese will ooze out as it cooks. Then, using the palms of your hands, press the dough and cheese into the bottom of the pan.

Run a rolling pin around the edge of the pan to trim the excess dough. Drizzle the top with more olive oil and sprinkle with sea salt. Then, bake at 500°F for about 15 minutes, or until the cheese is bubbling and the top turns golden. Remove the focaccia from the oven, transfer to a cutting board. Slice and enjoy!

In Italian, biscotti means ‘twice baked,’ and while a variety of cookies can be referred to as biscotti, in my family, when someone says biscotti, this is what comes to mind. It is a recipe that has been in my family for generations, yielding a crispy, crunchy cookie, perfect for dipping in coffee or wine!

For those of you who enjoy culinary history, biscotti gained their popularity in ancient Rome. The twice baked process created a cookie with a hard, dry texture which made them easy for the infantrymen to transport during battle and they also had a very long shelf life. Pliny the Elder has been quoted as saying, “they would be edible for centuries.” Biscotti were not well documented after the fall of the Roman empire. Italy had separated into individually governed regions and each created their own distinct culinary traditions focused on ingredients that were readily available. Biscotti become popular, once again, in Tuscany, during Rennaissance times where they were served alongside Vin Santo, a sweet dessert wine, and they haven’t fallen from favor since!

To begin, add the softened butter and sugar to the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar until well combined.

Then add the eggs, one at a time, incorporating the first egg fully before adding the second.

While the eggs are incorporating, crush the anise seeds. I use a small mortar and pestle, but you could just as easily put the anise seeds in a sealed plastic bag and crush them with a rolling pin or meat mallet. This step is not essential to the recipe, but it does help to intensify the flavor.

Then, add the anise extract and anise seeds.

In a large mixing bowl, sift the flour and baking powder together. Then, add the dry ingredients to the wet ingredients in batches, and mix until well combined. Do not over work the dough.

Divide the dough in half and shape into logs, about 12 inches long.

Since the dough is sticky, I have a little trick that works pretty well. Lay two large pieces of parchment paper (about 18″) out on a work surface. Then, divide the dough in half while it is still in the mixing bowl. Transfer the dough to the parchment sheets roughly creating the shape of a log, about 12 inches in length. Then, use the parchment paper to coax it into shape. Once it is shaped, I roll it up in the parchment paper, tuck the ends. Then, repeat the process, with the second half.

Then, cover the dough in plastic wrap and allow to chill for at least 30 minutes.

Prior to baking, preheat the oven to 350°F and line baking sheets with parchment paper or a silicone slip mat and set aside.

Unwrap the logs and place them on the baking sheet about 3 inches apart. They will spread as they bake.

Brush the loaves with an egg wash and bake for 30-35 minutes, or until the logs have browned.

Then, remove them from the oven and allow them to cool for about 10-15 minutes.

Next, saw them on a diagonal with serated knife, about ½ inch to ¾ inch wide. Return the cookies to the baking sheet, cut side down and put them back in the oven.

Turn the oven off and allow them to continue cooking. I usually leave the oven door cracked open to relesase some of the heat so they do not brown. The longer they sit in the oven, the harder they will ll be.

Orecchiette with Sausage and Broccoli Rabe is a quick and easy weeknight meal that your family and friends will love! I used Italian sausage that is slightly sweet, with notes of garlic and fennel, a classic combination that pairs perfectly with the broccoli rabe. Tie it all together with a puddle of creamy pecorino sauce, pour yourself a glass of red wine and you’ll feel like you just stepped into an Osteria tucked away in a rustic Italian village…

This recipe is inspired by a classic dish that orginated in Puglia, called orecchiette con le cime di rapa. The authentic recipe comes from what is known as the, “cucina povera,” which translates to “the poor kitchen,” and includes broccoli rabe, olive oil, anchovies, garlic, red pepper flakes and breadcrumbs as a crunchy topping. While the original is perfection, for this recipe, I added sausage, white wine, and pecorino cheese to add dimension and heavy cream to create a silky smooth sauce.

Although broccoli rabe looks a lot like broccoli, it is actually more closely related to a turnip, which I found surprising. It has a flavor similar to bitter greens and is packed with vitamins, minerals calcium, fiber– you name it, it’s got it. So, maybe all of that goodness will cancel out the sausage? I’m not sure about that, but the flavor combination is so delicious, I’m going to go with it. Alright, let’s get started!

To begin, set a large pot of salted water to boil over high heat and cook the pasta per package instructions until al dente.

Next, heat olive oil in a large saute pan over medium heat. Add the sausage, breaking it into small chunks with a potato masher or the back of a wooden spoon. Brown for 5-7 minutes, stirring occasionally. Add the black pepper, garlic, red pepper flakes, and anchovy paste.

Mix well, then, add the white wine, scraping up any brown bits that may have stuck to the bottom of the pan.

Reduce the heat to low and add the broccoli rabe. Allow it to cook down, adding a ladelful of startchy pasta water if the pan gets dry. Continue to cook over medium low heat until the broccoli rabe is soft and wilted.

Then, add the grated Pecorino Romano to a blender with 1/2 cup of the starchy pasta water and 1/2 cup of heavy cream. Blend until it is a smooth and homogenous mixture.

When the pasta has reached al dente, transfer it to the saute pan. I use a large spider to pull the pasta from the pot. If you strain it in a colander, be sure to reserve about 1 cup of pasta water before you drain it.

Pour the cheese mixture over the top of the pasta and continue to cook over low heat, stirring vigorously. Mix until the sauce and the pasta essentially marry one another. You will know it is done when the sauce takes on a smooth, silky, creamy consistency and the sauce has reduced slightly.

Feel free to add as much pasta water as you like to achieve your desired consistency. Serve immediately. Buon Appetito!

These spinach and caramelized onion ravioli are so delicious, your family and friends will love them! The onions are sweet and flavorful and pair perfectly with the earthiness of the spinach. Simply saute the vegetables, mix with the ricotta and Parmigiano Reggiano. Then, get started on the dough. If you don’t have a basic pasta recipe, this is a great all around egg dough. It is easy to work with and extremely versatile. I use it for everything from ravioli to fettucine to tortellini, I just adjust the thickness to the shape when rolling it out. For ravioli, you want the sheets to be on the thinner side since you will be layering the dough. If the dough is too thick, the ravioli will end up dense and chewy. For this recipe, I used a Kitchen Aid attachment and rolled the sheets to setting #4, which is about 1/8″ thick.

There are several options for shaping ravioli. For this recipe, I decided to use a pasta mold, but of course, you can use any method you prefer. There are so many options these days, from ravioli trays, cutters and stamps to a good old fashioned ravioli pin. Use whatever works for you. If you are in the market to purchase a ravioli mold, I highly recommend this one, made by Trupasta. It is so beautiful, well crafted, and easy to use and the customer service was excellent. I attached the link below, if you are interested.

Click here for the Trupasta ravioli mold

I chose to dress them in a simply brown butter sauce for a few reasons, first, you can never go wrong with brown butter, second, a simple sauce allows the beauty of the embossed ravioli to shine through, and third, after I spend this much time in the kitchen, I am ready to eat! For an added punch, I drizzle the ravioli with balsamic vinegar just before serving, to brighten the dish up.

Alright, let’s begin!

To begin, make the dough. Add the flour to the bowl of a stand mixer. Make a well in the middle of it, then add the eggs, olive oil and water. Using the dough hook attachment, knead the dough for about 8 minutes or until it is smooth and homogenous. Then, remove the dough from the mixer, roll it into a ball, cover it with plastic wrap and allow to rest for at least one hour.

Next, get started on the filling. In a large saute pan, heat 3-4 Tbsp of olive oil over medium heat, then add the garlic and onions. Season with salt and pepper, and saute for about 6-8 minutes or until they have softened and browned slighlty. Then, add the spinach, mix well and allow to cook until the spinach has wilted, about another 5 mintues. Taste and adjust the seasoning to your liking.

Turn off the heat and allow the mixture to cool. To speed up the cooling, I usually spread the vegetables out on a plate and put them in the refrigerator to cool. Once the mixture is cool enough to handle, transfer it to a cheesecloth or clean kitchen towel and squeeze out the excess water. Then, add the mixture to the bowl of a food processor.

Add the ricotta, Parmigiano Reggiano and salt. Blitz until well combined. Transfer the mixture to a pastry bag and put it in the refrigerator to cool for at least an hour. Often times, I will make the filling the day before I assemble the ravioli.

Now, for the assembly. If you are using a mold, begin by dusting it with flour and shaking out the excess.

Add a pinch of semolina flour to a sheet pan or baking tray and set aside.

Once the pasta dough has rested, you can begin assembling. Roll the sheets out about 1/8″ thick. If you are using a Kitchen Aid attachment, this is setting #4.

Next, lay a pasta sheet out onto a smooth work surface and cut the sheet to the size of the ravioli mold. Lay the dough on top of the mold, pressing into the indent to make room for the filling. Pipe the filling into the center, cover the filling with another square of pasta dough and press into the mold to create a firm seal. Then, use a rolling pin to press the ravioli into the mold. Flip the mold upside down, carefully remove the ravioli from the mold and trim the edges.

Lay the ravioli on the sheet pan or baking tray while you continue to roll the rest.

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

In a large saute pan, melt 1/2 cup of butter over medium low heat. Cook until the butter has browned.

Then, carefully add the ravioli to the boilng water and allow them to cook for about 2-3 minutes, or until they rise to the top.

While the ravioli are cooking, remove one ladleful of pasta water and add it to the butter, whisking vigorously to create an emulsion. The butter will turn foamy and milky.

When the ravioli are done remove them from the water with a strainer and add them to the melted butter, shaking the pan until all of the ravioli are coated in butter.

Then, plate the ravioli, top with a drizzle of balsamic vinegar, and you are ready to serve. Enjoy!

These pancetta, spinach and swiss egg bites (or mini frittata) are creamy and cheesey and the dried herbs add a flavorful punch. Make a batch and store them in the refrigerator and you have a healthy snack on hand or a quick and easy breakfast. They can be served warm or at room temperature and whle I’ve used a standard size muffin tin for this recipe, you could easily use a mini muffin tin to get smaller, bite size portions which would make a great appetizer.

The recipe does not include salt. Feel free to add a pinch if you like, but I find that the saltiness from the pancetta and cheese is enough.

Alright, let’s begin!

Preheat the oven to 350°F and grease the muffin tin with olive oil. 

Next, heat a saute pan over medium heat. Add a small amount of olive oil and then add the pancetta and diced onion. Cook until the pancetta is brown, and the onion is soft, about 5-7 minutes. Drain any excess fat and transfer the mixture to a bowl.

Meanwhile, whisk the eggs, and half and half together in a large mixing bowl. Add the black pepper, dried herbs, chopped spinach, cheese, and mix until well combined.

Then, divide the pancetta and onion mixture evenly in the muffin tin, pour the egg mixture over the top, filling each about three quarters full. They will rise as they cook. 

Tranfer to the oven and bake for 20-25 minutes, until the egg is set and the tops have browned slightly.

I hope you enjoy these as much as I do. Leave a comment below to let me know what you think. Buon Appetito!

Stracciatella alla Romana is a very simple soup, made with only a few ingredients that you probably already have on hand. It comes together so quick and easy, I find myself whipping it up often this time of year, especially on chilly days or when someone in my house is feeling under the weather.

Whip up a few eggs, drizzle them into a pot of boiling chicken broth as you whisk and watch as the soup takes shape in seconds. Add the cheese, a few cracks of ground pepper, nutmeg and a sprinkling of chopped parsley and you’re done. It’s a light meal, but packed with protein and it keeps me going all afternoon. Sometimes I add a handful of spinach to wilt in the broth, or if I want it to be a little more substantial, I will check the fridge for leftover pastina or any small pasta, or rice to toss in.

Stracciatella originated centuries ago in Rome. It’s name is derived from the Italian verb stracciare which means ‘to shred,’ referring to the shape of the whispy, beaten eggs as they cook in the broth. Interestingly enough, stracciatella can refer to a Roman soup, a gelato flavor (named after the shards of dark chocolate in the gelato), or a rich, creamy cheese made in Puglia.

Heat the chicken stock until it comes to a gentle boil. 

In a separate bowl, lightly beat the eggs. Then, whisk in the Parmigiano, and nutmeg, until combined. 

Whisk the simmering broth, while at the same time, slowly pour in the egg mixture. The eggs will cook almost immediately.

The seasoning will depend largely on the broth you are using, so and add salt and pepper, to taste.

Ladle the soup into bowls and top with freshly ground pepper, chopped parsley or a drizzle of olive oil.