photo credit: specialkrb

Cooking gourmet with a simple “spaghetti ajo e ojo” is a simple, but wonderful treat!  AJO is garlic and OJO is oil.  You will sometimes see this dish called “aglio e oilio” – which means the same thing.

This is actually one of the quickest, easiest and tastiest gourmet Italian dishes you could ever prepare!  It is said to have originated in the shanty towns around Rome way back when.  This dish is often enjoyed late at night by the people of Rome when they are craving a little something before bed.

Make the dish truly gourmet with a good quality olive oil.  Maybe use that special bottle you received as a gift and you’ve been saving for “something special”.

Put your spaghetti water on to boil.  While you are waiting, start your dish.  Put 1/2 cup of your good olive oil, 2 teaspoons of very finely chopped garlic, and 2 teaspoons of salt in a very small saucepan.  Now we are going to cook this over very low heat while stirring very frequently to keep the garlic from burning.  This mixture will become a rich, golden color.

Once your spaghetti is cooked al dente, drain it and put it into a warm bowl.  Now add your garlic oil sauce and toss rapidly to coat all the strands of spaghetti.  Give the dish 8 or 9 twists from your black pepper mill and add 2 tablespoons of chopped parsley.  Add another tablespoon of olive oil.  Toss again and serve immediately.

You may see spaghetti ajo-ojo-peperoncino on an Italian menu.  This is the same spaghetti gourmet with red pepper flakes added instead of – or in addition to – the black pepper.  Once you’ve made it, you can surely vary the ingredients as you like.  Maybe you want to add some Parmesan?  Go ahead.  I often throw in some anchovies.  The important thing about this gourmet Italian delight is not to skimp on the olive oil.  It is so good for you and it makes the dish what it is!

photo credit: Maggie Hoffman

Most Italians love fish soup.  And it really should be no surprise, because Italy has miles upon miles of shoreline and countless lakes and rivers.  There are so many variations on healthy Italian fish soups, but this one seems to be quite special.  It is called Zuppa di Pesce Castagna.  Zuppa is Italian for “soup” and Pesce is Italian for “fish“.  Castagna is a restaurant in Portland, Oregon, which many acclaim as the best Italian restaurant in the entire city.

A while back, this recipe was requested in the SOS column in the LA Times.  Apparently, the person who requested it had enjoyed this healthy Italian dish at Castagna and couldn’t get it out of his mind, and he wanted to try to make it at home.  “Ambrosia”, he said.  Well, that’s pretty high praise, so I had to try it.  It really is a sensational dish with a depth of flavor that comes from the leek, fennel, and lemon.  It has a nice rich broth and a little kick of chile to liven it up just a tad.

There are two things I really like about this recipe – you can make a good portion of it the day before and you can vary the  fish and shellfish according to what is fresh in your area.  Would you like to try your hand at this healthy Italian delight?
This serves 8, so vary the recipe according to the number of guests you will be serving.

First of all, make your soup base.  Coarsely chop and wash 4 leeks (white part only) and 1 fennel bulb (white part only).  Saute these in 3 tablespoons of good olive oil over medium-high heat until translucent.  Then stir in 1 arbol chile, seeded and 4 tablespoons tomato paste.  Cook this for about 5 minutes, stirring constantly, until the mixture darkens and thickens a bit.  Now stir in two tablespoons of arborio rice and two quarts of fish stock.  Scrape up any flavorings from the bottom of the pan to incorporate it into your base.  Bring to a fast simmer, than reduce the heat and continue cooking until the rice is tender, about 15 minutes.  Cool a bit and puree in a blender until smooth and pass through a sieve.  Adjust the flavor with salt, lemon juice and a bit of Pernod – to taste.

Now saute 1/4 cup chopped shallots in 2 tablespoons of oil.  Stir in 24 de-bearded mussels, 24 clams and 1/4 cup dry white wine and salt and pepper to taste.  Cover and simmer until clams and mussels open.  Stir in your soup base and 16 prawns and 16 quartered scallops.  Simmer gently until the shellfish are cooked and add 1/4 cup of chopped chives.

Cut l pound of cod or other firm white fish into 2-inch pieces and sprinkle with salt and pepper and dredge with flour.  Put about 1/4 cup of olive oil i a hot pan and saute until fish is golden brown on each side – 3 or 4 minutes per side.

Ready to serve!  Divide the soup among eight warm bowls and top with the fish!  This is optional, but I like to top each bowl with a spoonful of creamy anchovy aioli. I hope you enjoy this healthy Italian bit of ambrosia!  Don’t forget the crusty bread!

Watch a famous chef make Bill Clinton’s favorite Italian Fish Soup here!

Mangia Bene!

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photo credit: stu_spivack

Zabaglione is a wonderful Italian dessert that is rich and custardy and has a taste of “spirits”.  There does not seem to be a consensus of opinion about the origin of this dish.  Some say Florence, some say Venice, but most agree it came about some time in the 1500′s.  The original version is actually thought to have been a drink, rather than something eaten with a spoon.  It was primarily wine that was thickened by with the addition of egg yolks.

Today it is a light custard that has at its base – egg yolks, sugar and some type of wine – Marsala, sweet sherry, or dessert wine or liquer.  The original recipes used honey as a sweetener because sugar was not readily available.  Large amounts of air are whipped into this Italian dessert delight, giving it the nice airiness that people love.  It is served hot immediately after cooking, although it can be refrigerated and served cold.

Italians LOVE Zabaglione and they even have Zabaglione flavored gelato.  Although this is considered primarily an Italian gourmet treat, it is also quite possible in parts of South America.  In fact there is a drink in Venezuela that tastes similar to Zabaglione called ponche de crema.  This is primarily served during Christmas season, much like egg nog in the United States and England.

In an Italian kitchen, you might even find a round bottom little copper pot that is supposed to be the best for making Zabaglione.  It is often made in a double boiler over barely simmering water, so as to avoid ending my with a scrambled egg mess.

This Italian dessert is traditionally served with some sort of side fruit, such as figs, berries, peaches, pears – although it is often served with a cookie or two on the side.

Italian Dessert:  Zabaglione

Starting with a double boiler, whisk four egg yolks with 1/3 cup of sugar and 1/2 cup of whichever “spirit” you have decided to use.  Turn on the heat and whisk, whisk, whisk – until it thickens.  This can take 8 or 10 minutes, but the mixture will become frothy and light.  Turn off the heat and beat 1/2 cup of heavy cream with 1 tablespoon of sugar to the soft peak stage.  Fold the cream mixture into the egg mixture and serve immediately!

Would you like to see Gordon Ramsey make a marvelous Peach Zabaglione in under a minute?  It looks marvelous, although I think I would pass on adding the basil.  Want to see?  Click Here!

Watch Chef Angelo make his fabulous Zabaglione Custard with Strawberries here!

Mangia Bene!

photo credit: dags1974

When creating pasta gourmet recipes, many people think “red sauce” or cream sauce!  Pasta alla Carbonara, however, has no tomatoes or cream.  Although it may look a little dry and “plain Jane”, one bite will tell you that this is sinfully wonderful stuff!

Carbonara comes from the word carbone, which means coal.  Some say that perhaps this was a dish made by coal miners, since the ingredients would spoil too rapidly, since they were often in the woods for weeks at a time.  Others say perhaps it is from the specks of black pepper that look like coal dust!  I also learned that there was some sort of secret society that was instrumental in the unification of Italy called the Carbonari – or “charcoalmen” – and perhaps this dish was a tribute to them.

This pasta gourmet dish was not known to the United States until after World War II when the soldiers returned home from Italy.  The dish really took off in the states in the 1970′s and is still found on many an Italian menu today.

Although their are many variations on this dish, they will all have eggs or egg yolks, pancetta or thick bacon, black pepper and either pecorino or parmesan cheese.  I prefer just using the yolks and always be sure they are at room temperature, because the only thing cooking them is the hot pasta, and I always add a pinch of red pepper flakes.   Most recipes call for spaghetti, but any pasta you like will work just fine!

I’ve tried many recipes for Carbonara, but I happen to like Tyler Florence’s version the best.  He is one of my favorite Food Network chefs and I love everything he makes.  You can see his version of Spaghetti alla Carbonara here.

If you want to see a cute young Italian guy make this in his kitchen with this cat, watch this video and he’ll take you through it step by step!

Rick Stein of the BBC teaches you how to make a fabulous Pecorino cheese version here!

If you are a Tom Cruise fan and you would like his recipe, click here for Tom’s Recipe.

I hope you will enjoy this fantastic pasta gourmet dish!

Mangia Bene!

Osso Buco literally means “bone hole”.  You see, the are cooked with the bone in and the rich marrow in the center of the bone is part of what makes this dish so special.  The marrow that is scooped out from the center of the bone has a unique, fabulous flavor that is enhanced by the long, slow cooking process.

Osso Buco is said to come from Milan, which is the capital of the Lombardy region of Italy.  In this area, the dish is traditionally served with risotto alla Milanese – made with saffron.  Another traditional addition to this dish is a Gremolda – or gremolata.  This is a simple mixture of parsley, garlic and grated lemon peel.

When I make this authentic Italian food, I prefer to make a version from the Tuscany region.  It is called Osso Buco alla Fiorentina.  There are two reasons I like this recipe better.  First of all, I love mashed potatoes with this rich sauce and it is much easier than standing there stirring risotto.  Also, I’m not that crazy about the gremolata and this dish is not traditionally served with it.

Authenic Italian Food: Osso Buco alla Fiorentina

Have your oven heating to 325 degrees.  Have 4 veal shanks about an inch and a half thick.  Before you start braising these, Make two shallow cuts about 2 inches deep on the outer edge of the meaty part of the shank. This will keep the meat from curling while cooking.  Rub the shanks all over with salt and pepper and sear in 3 tablespoons of good olive oil for four minutes on each side – until nice and golden brown.  The pan should be medium-high for this step.  Set the shanks aside.

Now reduce your heat to about medium and saute’ 2 yellow onions, 2 peeled carrots and 2 celery stalks – all finely chopped.  Cook these for about 10 minutes or until softened.  You may need to add a bit of water if your pan gets dry.  Now raise the heat to high and add a cup of good red wine.  Boil for three minutes to reduce a bit and remove from heat.  Stir in 3 canned plum tomatoes that you have chopped coarsely.

Place the shanks in an oiled baking pan and top with all the veggies.  Cover with foiland bake for 1 1/2 to 2 hours – until the meat is fork tender.  Be sure to spoon the pan juices over the shanks as they are served!  Enjoy this gourmet Italian delight!

Watch Osso Bucco being made at the Culinary Institute of America!

Mangia Bene!

Another take on the origin of the name is interesting.  In the Piedmont Region of Italy where this dish originated,  “bagna” is also a dialectical word that means “gravy”.  According to some local historians, this actually started out as a peasant dish that was a favorite of farmers when harvest time came along.  The women could make the Bagna Cauda at home in an earthenware casserole.  They would then take it out to the vineyard and place it over the fire to keep it warm.  The men could then come and dip the various vegetables in the lovely “gravy” and have a satisfying snack.

As you travel through the Piedmont region, you will find that each village or town you pass through will claim to have the one and only “true” Bagna Cauda recipe.  One thing is certain, however.  All recipes will have garlic sharing the spotlight along with the marvelous anchovies!  Once this quick Italian appetizer is piping hot, it is served with a variety of cold cut vegetables.  These might include celery, different colors of bell pepper, onions baked in the skin and quartered, cooked potato, Jerusalem artichokes, green onions, etc.  If you want to serve the baked onions, simply bake medium size onions in a 400 degree oven for an hour.  Quite often it will be served with some small chunks of rustic bread to mop up the last bit.

There are longer versions of this recipe that include slicing thinly 20 cloves of garlic and placing it in the oil and butter with the anchovies and baking it for an hour.  This, however, is a version of this quick Italian appetizer that I love.

Place a small saucepan on a low burner and place in it 3/4 cup of good fruity olive oil, 10 garlic cloves chopped very finely, some fresh ground black pepper and about a dozen anchovy fillets.  Now just cook for about 5 minutes, mashing the anchovies with a wooden spoon.  Pull the pan off the burner and stir in 1/4 cup butter and you’re done!

I hope you enjoy this quick Italian appetizer.  Be sure to serve this piping hot surrounded by your favorite colorful veggies!  A small fondue pot is perfect for this presentation.  Be sure to add this marvelous concoction to your Italian menu!

Mangia Bene!