Susie

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.

Almonds and walnuts get all the glory, but today, hazelnuts steal the spotlight and for good reason! This granola recipe is inspired by my all time favorite cookie, Baci di Dama, a hazelnut and dark chocolate Italian sandwich cookie. If I had a little more self control around Baci di Dama, I might be able to keep them in a cookie jar to enjoy at a sustainable pace, but the truth is I don’t. If they are in the house, they are as good as gone! I have them first thing in the morning with my coffee, I snack on them every time I walk through the kitchen, I make an extra cup of coffee in the afternoon to sneak a few more and then, of course, there is dessert.

So, in the interest of health, I’ve come up with a delicious alternative– Hazelnut, Dark Chocolate and Dried Cherry Granola Clusters. The hazelnuts are filled with antioxidants, the flaxseeds are rich in Omega-3 fatty acids and the rolled oats have been proven to reduce cholesterol. And, it is incredibly versatile. Sprinkle it over yogurt to brighten up your breakfast, scatter it on top of salad for an added crunchy bite, toss a handful into your baked goods for extra texture, sprinkle it over an ice cream sundae or just eat it by the handful. I hope you enjoy it as much as I do!

Notes: I use extra thick rolled oats because they have more texture, but regular rolled oats will work just fine. I would not recommend using quick oats because they are pre-cooked, pressed thinner and don’t have the structure to stand up to the other ingredients.

The ground flaxseed acts as a binding agent that creates larger clusters of granola. I like using ground flaxseed for the added health benefit, but if you can’t get your hands on it, feel free to substitute all purpose flour.

Most granola recipes suggest you mix the granola halfway through the baking process. Feel free to do this if you like, but I prefer to have larger clusters of granola, so I allow it to bake and cool. Once the granola has cooled, it will harden like brittle and you can break it down to whatever size you prefer.

I bought a bag of food safe gel silica packets from Amazon and keep them on hand to use for anything that calls for airtight storage. It works like magic on meringue cookies and this granola, and they couldn’t be simpler to use, just pop one packet at the bottom of your airtight container, then add the granola. It absorbs excess moisture and keeps the granola fresh and crisp.

To begin, preheat the oven to 350°F.

Put the hazelnuts in a large Ziploc bag and using a meat mallet, or rolling pin, pound the hazelnuts, until they resemble a coarse chop.

Add the rolled oats, chopped hazelnuts, ground flaxseed and salt to a large mixing bowl and mix until ingredients are well combined.

In a separate bowl, add the olive oil, honey and vanilla extract and whisk until homogeneous. Then, add the wet ingredients to the dry ingredients and stir until well combined.

Line a large sheet pan with parchment paper, and then using the back of a spoon, spread the granola into a thin layer and press it into the pan.

Bake for 15-20 minutes. When it’s done, it will be golden and fragrant. Be careful not to over bake.

While the granola is baking, measure out the chocolate chips and chop the dried cherries and set aside.

Once the granola has cooked, remove it from the oven. Let it cool for 5 minutes, then scatter the cherries and chocolate chips in an even layer on top of the granola. Then, using the flat side of a spatula, press the toppings into the warm granola. This allows the dried cherries and chocolate chips to become part of the granola clusters, rather than just mingling with them. The chocolate chips might soften or melt slightly but they will harden as they cool.

Allow the granola to cool completely. It will continue to firm as it cools. Then, break the granola into large chunks and store in an air tight container for up to 1 month.

Crostini with marinated artichoke hearts and shaved Parmigiano Reggiano are a great start to any meal. While you can buy marinated artichoke hearts at the grocery store, the home made version are infinitely times more delicious and you can flavor them any way you like. For this recipe, I’ve used a very traditional combination of garlic, lemon and parsley. The artichokes are tender and flavorful and stand up well to toasted french bread.

The marinated artichokes can be made ahead of time and stored in the refrigerator for up to two weeks. When I have these around, I add them to almost anything, salads, pizza, toss them with pasta or add them to a risotto.

To begin, zest the lemon and then, set it aside.

Fill a large pot full of water, slice the lemon in half and squeeze the juice into the pot of water. This will prevent the artichokes from browning once you’ve trimmed them.

Set the pot near your work station. Then, clean the artichokes. Remove the tough outer leaves until you reach the pale green core. Then, cut off the stem and trim the darker green top of the leaves so that you are left with only the tender pale green portion of the artichoke. Slice them in half and remove the fuzzy beard located in the center.

Toss the artichokes in the water as you clean them so they do not brown while you clean the rest of the batch.

Then, move the pot to the stove and place over high heat. Bring the water to a rolling boil and cook the artichokes until tender, about 10 minutes.

Strain and allow the artichokes to cool.

In a large mixing bowl, add the white wine vinegar, olive oil, salt, garlic, parsley and lemon zest. Whisk the mixture together and then add the artichokes.

Stir, cover and refrigerate for at least 2 hours, preferably overnight.

To make the crostini, preheat the oven to 350° F. Slice french bread on a diagonal and brush with olive oil. Lay the slices in a single layer, on a baking sheet and bake approximately 10 minutes or until they turn golden brown.

Allow the crostini to cool, then top with artichoke hearts and shaved Parmigiano-Reggiano. Drizzle extra olive oil from the marinade over the top and serve.

Artichoke Torta, or Torta Pasqualina ai Carciofi is a Genoese Easter tradition. It could best be described as a savory pie filled with artichokes, cheese and eggs. Historically, the dough would consist of thirty three, thinly rolled sheets of dough divided between the crust and the top, each of the layers symbolizing one year of Jesus Christ’s life. Historically, the Easter meal would be centered around this dish, but nowadays, it is often eaten as a side dish or cold on the Monday following Easter.

My Nonna always brought a traditional Torta to the Easter table and while I absolutely love the history of food and respect tradition, this recipe is a slight departure from the original. I chose not to layer the dough because I wanted to top it with a decorative crust. I know, I know… please forgive me! If you are looking for an entirely traditional Torta Pasqualina, you can search my recipes. I made a spinach and ricotta torta last year with all the layers.

Anyway, in search of an amazing pie crust, I hit up Sally’s Baking Addiction and as expected, she did not disappoint. I have to say, I cannot imagine there is a better pie crust out there. It’s flaky, tender, buttery and light as air!

Note: If you can get your hands on baby artichokes, they require much less prep because the feathery choke hasn’t fully formed on the inside. If this is an option for you, I would jump at the chance. If not, mature artichokes work just as well, they just require more trimming.

Begin, by making the dough. Add the flour and salt to a large mixing bowl. Then, add the butter and shortening.

Using a pastry cutter, or two forks, cut the butter and shortening into the dough until the largest lumps are pea sized.

Add the ice water, one Tablespoon at a time, stirring the mixture with a rubber spatula. Once the dough comes together, transfer it to a floured work surface. Fold the dough in on itself until the flour is fully incorporated. Form the dough into a ball and divide it in half. Flatten the halves into discs, cover with plastic wrap and refrigerate until you are ready to assemble.

Next, make the filling. In a large bowl, add 1 cup of water and the juice of 1/2 of a lemon. Then, clean the artichokes. Remove the tough outer leaves and the beard of the artichokes, located in the center. A common mistake, and one I’ve made many times, is not trimming enough. The feathery choke has got to go. It will make your pie tough and fibrous, certainly not the goal! The heart and the base of the leaves are both delicious and edible so that’s what your aiming to uncover.

Then, slice them and add them to the bowl with the water and lemon mixture. This will prevent them from turning brown.

Once the artichokes are clean, you are ready to saute. Add the olive oil and butter to the bottom of a saute pan and heat over medium heat. Add the chopped onion and garlic, season with salt, and pepper and cook until the onions turn translucent, about 5-7 minutes. Then, drain the artichokes and add them to the pan. Season with salt and pepper. Add white wine and cook until they are soft and tender, and the liquid has evaporated, about 15 minutes (Feel free to substitute water for the wine, if you prefer). Taste, and adjust seasoning, if necessary. Then, transfer them to a large bowl to cool.

In a large mixing bowl, add the ricotta, Parmigiano-Reggiano, marjoram, salt and pepper and mix well. Taste, and adjust the seasoning if necessary. Then, crack two eggs in a separate bowl, beat until well combined and add the eggs to the cheese mixture. Mix until well combined.

When the artichoke mixture has cooled, fold the artichokes into the cheese mixture and refrigerate until you are ready to assemble the torta.

When you are ready to assemble, preheat the oven to 375°F.

Grease a 9″-10″ springform pan and set aside.

Using a rolling pin, stretch one ball of dough until it is large enough to cover the bottom and stretch up the sides of the springform pan.

Then, spread the filling evenly inside the pan.

Using the back of a spoon, make 5 large holes in the filling for the eggs. Add one cracked egg to each hole and sprinkle the eggs with salt and pepper.

Then, work the dough for the top of the torta, using the same technique you used for the bottom, stretching the dough and then place it on top of the filling. Trim the excess dough and crimp the edges.

Make a hole in the center of the torta so air can escape as it cooks.

Brush the top with egg wash and bake at 375°C for 50-60 minutes.

Let it cool for 15-20 minutes in the springform pan before removing it.

Torta Pasqualina can be eaten warm, but you could also store it in the refrigerator and serve it the next day. I think it tastes even better after it sits a while. Either way, it’s delicious!

Cliche or classic? Who cares! What matters is that it’s delicious! The beets nestle themselves like jewels amidst the mixed greens. They are sweet and earthy and pair perfectly with the creamy, tangy goat cheese, while the candied walnuts add loads of texture, offering a sweet, crunchy bite. This salad is quick and easy to prepare and works great as a light lunch, first course and makes a delicious vegetarian option.

Tip: In order to maintain the bright color of the beets, boil the beets whole to prevent the color from leeching out. Adding one tablespoon of vinegar to the cooking water will also help them retain their color.

These daisy shaped ravioli are stuffed with shrimp, ricotta and lemon zest and then tossed in a simple basil pesto. They are light and creamy and the lemon zest give them a bit of a zing, that plays perfectly off the pesto. While making ravioli from scratch is a labor of love, your taste buds will thank you and I can’t think of a more delicious way to usher in Spring!

There a few different methods for shaping ravioli, but for this recipe I used flower shaped cookie cutters in a few different sizes. If you prefer, you can find daisy shaped ravioli presses on the internet.

To begin, place the flour and salt in a mound on a large work surface and form a well in the middle. Add the eggs and olive oil to the well.

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Using a fork, scramble the eggs. Then, using your fingers, gradually incorporate the ingredients until they form a dough. If necessary, add water in small increments until the dough comes together. Then, knead the dough for 5 to 6 minutes, cover with plastic wrap and allow to rest for 30 minutes.

While the dough is resting, make the filling. Combine the chopped shrimp, ricotta cheese, lemon zest, salt, pepper and egg, and mix until well combined. Then, set the filling aside.

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 the widest setting on a pasta roller. Adjust the setting on the pasta roller 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, dust with flour. Continue this process until the dough is about 1/8″ thick.

Trim the ends of the sheet so they are square. To assemble the ravioli, brush one sheet of dough with water. Then, place 1 teaspoon of filling on the dough spaced about one inch apart.

Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cover the filling with the other sheet of pasta and cut out the ravioli. Lay the ravioli on a sheet pan sprinkled with flour and continue making the ravioli until you have used up all the dough.

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At this point, you can cook them or freeze them. If you plan to cook them the same day, set a pot of salted water over high heat.

Then, make the sauce. To make the pesto, add the basil, salt, garlic, pine nuts, ricotta and yogurt to a food processor and pulse until ingredients are combined. Stream in the olive oil and blitz until well blended. Transfer the pesto to a serving bowl and set aside.

When the water comes to a rolling boil, add the ravioli and cook for about 2 minutes or until they rise to top. Carefully remove the ravioli from the water with a strainer and place them in the sauce. Toss gently to coat with the pesto.

Add a small amount of pasta water to loosen the sauce, if needed. Top with grated Parmigiano-Reggiano and you are ready to serve!

Sweet Anise Toast, also known as Anisette, or Biscotti del Lagaccio, are typical in the Ligurian region of Italy. This is not a cookie, rather a yeast bread, similar in nature to brioche, and utilizes a two step fermentation process which produces a bread that is light in texture and complex in flavor. The dough is made with eggs and butter, and then laced with anise seed, which gives it a sweet and subtle licorice flavor and makes it extremely aromatic. It’s a biscotti, which means it is twice baked, first as a loaf and then sliced thin and returned to a warm oven to dry completely. It’s light, airy and crunchy all the way through and so satisfying, one of those foods that you eat and once you’re done, you feel complete, like you couldn’t want for anything more.

There are a few different ways to enjoy this toast. My mother has memories of her grandfather eating this for breakfast every morning. He was a garbage man, his shift started at two am and his work day was over by mid-morning. When he got home, he soaked a few pieces in a bowl of warm milk, allowing them to soften before eating them as a light breakfast and then going back to bed. You can slather them in ricotta cheese and top them with your favorite jam, or enjoy them plain with a cup of coffee, my personal favorite.

To begin, make a sponge. Add 1 cup flour, yeast, and warm water to the bowl of a stand mixer fitted with the hook attachment. Mix until well combined, then cover it with plastic wrap and let it sit for 45 minutes, In that time, the yeast will undergo it’s first fermentation causing the mixture to rise and form bubbles.

Once the sponge has formed some air pockets, add the eggs, remaining 3 cups of flour, sugar, anise extract and salt. Mix on medium speed until well combined. Depending on the size of your eggs, the dough may require 1-2 Tbspns of water. Once the dough has come together, increase the speed to medium-high and knead until the dough pulls away from the sides of the bowl.

Then, add the softened butter, 1 tablespoon at a time, allowing each tablespoon to incorporate fully before adding the next. Mix for a total of about 10-12 minutes.

Then, add the anise seeds. Continue kneading on medium-high speed for about 5 minutes.

Transfer the dough to a large mixing bowl coated in olive oil. Rub a small amount of olive oil on the top of the dough so the plastic wrap doesn’t stick and the dough doesn’t form a skin. Then, cover the bowl with plastic wrap and let it rest for about 1 hour or until it has doubled in size.

At this point, you can choose to either bake the bread the same day or bake it the following day. If you choose to bake the following day, punch the dough down to deflate it, wrap it in plastic wrap and place it in the refrigerator overnight. The following day, remove it from the refrigerator and allow the dough to proof until it doubles in size before baking. This will take 1-2 hours.

If you plan to bake on the same day, turn the dough out onto a floured surface and punch it down. Then, divide the dough in half and form it into two loaves and allow it to proof until the loaves have doubled in size, about 1 hour.

Preheat the oven to 375°.

Bake at 375°F for 20-30 minutes until the top is golden and the loaves are cooked through. Remove the loaves from the oven and allow them to rest for 24 hours.

After the 24 hours, cut the loaves into 1/2 inch thick slices, place the slices back on the baking tray and bake for 20 minutes at 225°F, until they are crisp and dried all the way through.

These Spicy Stuffed Shells are filled with a combination of sweet, fruity red bell peppers, a healthy dose of chopped spinach, and tons of cheese– a mixture of ricotta, shredded Mozzarella, Asiago, Provolone and Parmigiano-Reggiano. The cheeses make them ooey and gooey and the Arrabiata sauce gives them a slight kick, that will warm you from the inside out, my idea of the perfect comfort food.

They are also a delicious way to feed a crowd. Once they are assembled, (which can be done well ahead of time), you’re home free, just pop them in the oven about 45 minutes before you are ready to serve, and bake until the sauce is bubbling and the top turns brown and crispy at the edges. Credit for this recipe goes to my cousin, Anthony, who taught me how to make it a few years back when I began hosting birthday parties for my kids. I needed something that would feed a crowd, and require little fuss once the guests had arrived, and this works like a charm. Anyway, if any of this resonates with you, give this recipe a try.

• To begin, preheat the oven to 375°F.

Thaw the frozen spinach in the microwave. Once it is cool enough to handle, squeeze out the excess water and set aside. I put the spinach in the center of a cheesecloth, bundle it up and wring out the water.

Heat a pan over medium high heat. Add olive oil to coat the bottom. Add the onions, red bell pepper, dried thyme, and garlic and saute until the vegetables are soft, about 7 minutes.

Add the chopped spinach. and mix until it is well incorporated. Season with salt and pepper and saute for a few minutes. Then, set the mixture aside to cool.

In a large mixing bowl, add the ricotta cheese, shredded cheese, parsley, egg, a pinch of salt and 1/4 of a teaspoon of black pepper and mix until well combined. Then, add the vegetable mixture to the ricotta cheese mixture, mix until well combined and set aside.

Next, bring a pot of salted water to a boil and cook the shells, per package instructions until the shells reach al dente. Then, strain them, put them back in the pot, drizzle with olive oil and give them a good toss. This prevents them from sticking.

When the shells are cool enough to handle, you are ready to assemble. Spoon enough Arrabiata sauce to coat the bottom of an oven safe baking dish. Add a tablespoon of filling to each of the shells and lay them filling side up in the baking dish. Continue until all the shells are filled.

When the dish is full, top with more Arrabiata sauce, and a generous layer of shredded cheese, 1/2 a cup of panko brudcrumbs to give it a little extra crunch and a drizzle of olive oil.

Bake for about 30-45 minutes until the the shells are bubbling and the top is golden. Serve hot from the oven with a green salad and some crusty french bread.