Halloween's over but had to post this. Lisa turned these orange bell peppers into what looks like whimsical rotting jackalannerns! "Whimsical rotting jackalannerns", now there's a phrase you don't hear often... Maybe not the most appetizing of descriptions, but these were delicious and they were for Halloween after all. The peppers were stuffed with multicolored fusilli, strips of eggplant, onion, garlic, kalamata olives, Parmesan and ricotta. Sauteed up some shrimp to round out the dish.
Ingredients for the peppers:
2 Orange Bell Peppers
1/2 box Multicolored fusilli
1 Asian Eggplant cut into strips
1/2 Sweet Onion diced
3 Cloves of Garlic minced
Kalamata olives
2 tablespoons Parmesan Cheese
2 tablespoons Ricotta Cheese
2 tablespoons Olive Oil
Salt & Pepper
Directions:
Sautee the onion and garlic in a little olive oil. Remove to a bowl.
In the same pan, saute the eggplant strips.
Cut the top off each pepper and set aside. Remove the seeds and trim the inside. Cut a face into each pepper.
Meanwhile boil the pasta.
Ingredients for the Shrimp:
1/2 lb medium shrimp
1 hot pepper sliced into thin rings
1/2 tsp Herbes de Provance
1 teaspoon flat leaf parsley
1/4 cup white wine
Salt & Pepper
Directions:
And to top things off - Skull Pears (or Pear Skulls).
Many people go through their whole life without ever tasting or wanting to taste a dish made with eggplant. Some because they just never had eggplant growing up, some because they simply are not curious enough eaters, some because they had it made improperly the first time, didn't like how it tasted or how it looked, and never went back. But if you like eggplant, you will love these. They aren't really "meatballs" because they have no meat in them, they just look like meatballs and can be used in place of them in pasta dishes. Polpette di melanzane or purpette di milangiane in Calabrian dialect means little balls of eggplant. You could also call them eggplant fritters. Crunchy on the outside, soft inside with a savory aroma and taste. Delicious alone or served with a simple marinara sauce for dipping. They are perfect as part of an antipasti plate, part of a tapas meal or with pasta and tomato sauce. Leftovers are good for a late night snack or even breakfast the next day. No kidding! One large eggplant should make about 15 - 20 balls depending on how you roll them.
Ingredients
1 large eggplant
1/3 cup pecorino cheese plus more for serving - preferably Locatelli brand
1/2 cup unseasoned coarse breadcrumbs - home made is best from ciabatta or similar bread pulsed in a food processor - don't use panko or the fine Progresso type in a canister.
1 egg yolk
3 cloves of garlic minced
Nice handful of fresh basil leaves chopped
Olive oil to drizzle on cut eggplant and for frying 50/50 Olive oil/Canola oil for frying
Salt and Pepper
Marinara sauce
Preheat oven to 350. Cut the eggplant in half and score the top. Place on a cookie sheet. Brush with olive oil and sprinkle with salt and pepper. Roast for half an hour.
The eggplant will be soft and easy to scoop out of the skin. Put the eggplant meat on a cutting board and chop finely. Add a pinch of salt.
Scrape the chopped eggplant into a sieve over a bowl and let drain for half an hour. You want it to have some moisture so it holds together with the dry ingredients but not too wet.
the chopped eggplant, pecorino cheese, basil, garlic, egg yolk, bread crumbs, salt and pepper. Mix together and roll into balls - a little smaller than golf balls.
Fry
in olive oil or a 50/50 olive oil and canola oil blend.
Polpette done and ready to eat. Crunchy on the outside and
soft inside. The aroma of basil, garlic and pecorino coming off them is awesome!
This has become one of our favorite ways to have salmon and I want to share it. What could be better - delicious buttery salmon and pasta paired with these happy flavorful ingredients - capers, fennel, tomatoes, onion, chili pepper, anchovy and white wine! I based it on Gennaro Contaldo's recipe for Salmon Tagliatelle.
Ingredients for two people with leftovers, double or triple, as needed, for guests
1/2 lb Salmon filet skin removed
6-8 Cherry tomatoes cut in half
1/2 Sweet onion sliced thin
2 Anchovy filets
1/2 Fresh chili pepper sliced
1 tablespoon Capers rinsed
1 tsp Fennel seeds crushed
Nice handful of fresh chopped flat leaf parsley
Olive oil
2 tablespoons white wine
Juice of half a lemon
Salt and pepper
1/2 box Spaghetti, Linguine or Tagliatelle
Options - add 1/2 a fennel bulb sliced thin
Procedure
- Bring a pot of water to a boil for the pasta. When it comes to a rolling boil, add a tablespoon of salt.
- In a pan, in a little olive oil, saute the capers, anchovy filets and chili - about 2 minutes
- Add the onion and fennel seeds or sliced fennel - saute for about 3 minutes
- Add the tomatoes and a little of the pasta water - saute for about 3 minutes
- Add the pasta to the boiling water in the pot
- Slice the salmon crosswise into 1/4 -1/2 inch thick slices and add to the pan with the capers, onions and tomatoes. Cook for about 3 minutes adding the white wine and parsley. Season with a little salt and pepper. Then turn down the heat to low. The salmon will break up into chunks as it cooks but don't overcook it
- When the pasta is almost done, add to the pan and stir together with the salmon and other ingredients to finish cooking. Squeeze and add the lemon juice.
Plate up and drizzle with some nice extra virgin olive oil and enjoy.
Zucchini fritters are another summer treat. These things are addictive and easy to make. If you need to make a bigger batch for a party, a picnic or family gathering, use the ratio of ingredients and simply bump up the amounts. Ingredients
one large zucchini or two medium - shredded
1/4 cup plain bread crumbs
1/4 cup flour
1/4 cup pecorino cheese
1 egg
1 tablespoon chopped fresh flat leaf parsley
1 tablespoon chopped fresh basil
salt and pepper Optional - crushed red pepper flakes to taste
Shred the zucchini and squeeze the water out then let drain in a colander.
Shredded zucchini with the bread crumbs, the flour, the pecorino cheese, egg, flat leaf parsley, fresh basil, salt and pepper and red pepper flakes if using.
Mix it all together, it will look like a thick batter
Pan fry in a little olive oil
Serving suggestion, a side with pan seared salmon and Israeli couscous. Or alone as part of antipasti, party food, picnic food, etc.
Oh boy, Ramps! Ramps are fragrant plant cousins to onions, garlic and leeks and while they can be described as having an oniony/garlicy/leeky taste, they have a flavor all their own that can be strong and will stay with you. Here's what they look like -
Most people have never heard of ramps let alone eaten one. Because they are not grown commercially and must be foraged for and harvested by hand, they aren't found in the big supermarket chains. They are only available for a brief month or so in the Spring, growing wild in the Appalachian mountains. Many communities where ramps are plentiful hold ramp festivals and ramp cooking competitions this time of year. All of these factors add to their allure and mystique. Basically food nerds and hillbillies - and I use those terms affectionately - are the only people who really have any idea what ramps are and what to do with them. But if you have a good farmers market anywhere close by, check regularly through the Spring to see if they've brought some in. They are a treat.
To get you started, here is a link to an article that will surely wet your appetite for ramps, aptly titled "Recipes That Will Make You Love Ramps" from the Huffington-Puffington Post :
When we would drive to Pittsburgh to visit my parents we go through West Virginia. On the way we liked to stop at Kirkwood Winery in Summersville, West Virginia. Among the wines they produce isAppalachian Ramp Wine. And why not? It's a cooking wine, not a drinking wine. Pretty interesting stuff - http://www.kirkwood-wine.com/index.php?main_page=product_info&cPath=8&products_id=4
And here is a pictorial recipe of how we've made linguine with ramps and olives - Linguine with Ramps and Kalamata Olives 1 pound dried linguine 20 - 24 ramps 1/4 cup olive oil 2 tablespoons unsalted butter 1 cup kalamata olives, roughly chopped 1/2 tablespoon chopped fresh rosemary leaves 1 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley leaves 1/2 cup coarsely grated Pecorino Romano
Pitted kalamata olives
Chopped
Cut the leaves off the ramp bulbs
Rosemary and Flat Leaf Parsley
Chop up a few of the ramp leaves
While the linguine is boiling, saute the ramp bulbs in olive oil and butter until starting to brown, .
Add the olives and the chopped ramp leaves
Add the linguine, rosemary and parsley and a little of the pasta water
Sprinkle with Pecorino cheese and enjoy!!!
And ramp pizza - with sautéed ramps, hot Italian sausage, roasted grape tomatoes, ramp leaves and ricotta cheese.
Pasta con le sarde - Pasta with Sardines - is a classic Sicilian dish made with fresh sardines, fennel, onion, pine nuts, golden raisins and toasted bread crumbs. If you really want to get hardcore, add a few anchovy filets, a tin of sardines and some ground fennel seeds to the sauce! We do. The pasta of choice is bucatini, which is dressed with the sauce then served with a good sprinkling of seasoned homemade bread crumbs and topped with a pan fried sardine.Yes,
there are some strong flavors but don't let that scare you, just jump
right in. This is one very tasty seafood dish and perfect for Christmas Eve!
Note: If you haven't had them, fresh sardines are a light sweet buttery fish, similar, in my opinion, to trout which you could substitute here if you can't get fresh sardines.
Ingredients (for 2)
1
Fennel bulb, diced - reserve the tops
1
medium onion diced
1
clove garlic, minced
2
fresh or frozen whole sardines, cleaned and bones removed
1
4 oz tin whole sardines in olive oil, drained and coarsely chopped
3
tbsp pine nuts, toasted
1/4 cup golden raisins chopped I teaspoon ground fennel seeds 2 anchovy filets in oil - optional
1
large pinch of saffron, soaked in 2 tbsp white wine
1/2 box of bucatini pasta, if you can't find it, substitute with spaghetti 1 cup milk Flour to coat the sardines for frying Olive Oil as needed Salt and pepper - taste along the way for seasoning. But go easy on the salt, this dish has a good amount in the ingredients White wine - Pinot Grigio, Soave or Sauvignon Blanc
Directions
Clean
the fresh sardines - Rosetta Costantino's web site http://cookingwithrosetta.com/ Rosetta shows how to clean fresh anchovies. Use the same technique for sardines -
Open each one out flat and pull out the central bones along with the head. Wash and shake dry then soak in a
bowl of milk.
Note: If you can't find fresh or frozen whole sardines, use trout filets and pan fry as with the sardines.
Make bread crumbs from good crusty country bread in a food processor to a coarse texture. Then toast in a frying pan with olive oil. Make about two cups.
Start the pasta water to boil at some point during the steps below -
Wipe the pan clean and heat 2 tablespoons of olive oil (add more if needed) over medium heat. Add fennel
and onion and cook, stirring, for about 15 minutes or until softened and slightly
caramelized.
Add
garlic and and anchovies - stir for 2 minutes.
Add
saffron with the wine it was soaking in and cook, stirring, for 2 minutes.
Stir
in the raisins.
Add
the canned sardines and break up with a wooden spoon
Add
½ cup hot water from the pasta pot and simmer for 2 minutes. Remove from heat and set aside.
In a separate pan heat olive oil over medium-high heat. Remove the sardines from the milk and dredge them in seasoned flour, shaking off excess. Cook, turning halfway, for 3 minutes or until crisp and golden. Set aside.
The pasta water should be boiling by now so add a tablespoon of salt and the bucatini. Dip out and save a cup of pasta water.
When
the pasta is almost done, add it to the pan with the sauce and stir through
adding the pine nuts and the fennel fronds. Use the saved pasta water as needed to the sauce if it seems too dry.
Serve
on plates and top with the bread crumbs and the fried sardines.
Drizzle
each serving with a little olive oil.
Here a couple videos showing variations of this dish -
