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Fiadone |
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| Fiadone, Abruzzo's Cheese Pie, is a popular holiday season dish |
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Cooking Time: 30 minutes Servings Per Recipe:6 |
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Scamorza is a locally produced soft cheese, similar to Mozzarella, which can be used in this recipe if the former is not available. |
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Sift the flour and a pinch of salt into a bowl. Add 2 eggs and work with the flour to a dough, adding a third egg if it is still to stiff. Knead the dough until elastic, then roll it out into a thin sheet. Lightly brush a baking sheet with olive oil and line it with the pastry. Trim off untidy edges. |
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Lightly beat 4 eggs, add the diced and grated cheeses and season to taste with salt and pepper. Spread this mixture down the middle of the pastry sheet. Fold one side of the pastry over to enclose the filling completely, sealing the edges firmly with a fork. Bake at once in a moderate oven (375 degrees) for about 30 minutes or until the pastry is a light golden brown. |
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| Baccala, salt cod, is a traditional Italian Christmas Eve dish. Baccala in Puttanesca Sauce continues the tradition with a tangy twist. |
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PrepTime: Days! Cooking Time: 60 minutes Servings Per Recipe:4 |
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| Prelude: Soak the cod in water for 2 to 3 days, refrigerated, changing the water every 8 hours or so. | |||||
| Step 1: Cut the salt cod into 3 inch pieces. Dry throughly and coat lightly with flour. Heat plenty of olive oil and fry until golden brown. Remove the cod from the oil and drain on paper towels. | |||||
| Step 2: In a large cassarole dish heat extra virgin olive oil. Do NOT SMOKE! Saute garlic until brown, then discard the cloves. At mid-heat add onions, anchovies, olives, oregano and hot pepper flakes. Cook until the flavors mix well. Deglaze with white wine. Add capers and toss for 30 seconds. Add tomatoes, basil and parsley. Season very lightly with salt and generously with black pepper. Add chicken stock, stir well over a brisk heat for 15 minutes. Add the cod, making sure to ladle the sauce over the fish. Cover and bake at 300 degrees for 20 minutes. Serve hot. | |||||
| Note: It may not be necessary to use salt at all, depending on how long the cod is soaked and how often the water is changed. |
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| July 2003: Susan Maffei, a friend of Italianissimo, has relocated to South Carolina. Unfortunately, there is no one down there who can help satisfy her craving for Italianissimo's delicious Lentil Soup. Susan e-mailed us, requesting the recipe, so we thought we would share it with everyone. |
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Servings Per Recipe: 20 cups | ||||
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Lentil Soup: In a soup pot, heat extra virgin olive oil over medium heat, do not smoke. (Olive oil becomes bitter at higher temperatures). Add prosciutto hock and brown for about 5 minutes, turning occasionally. Add garlic, onion carrot, celery, cook until soft, approximately 5-7 minutes. Add potatoes, soften for 2 minutes, stirring continuously. Add lentils, coating them with vegetable and prosciutto oils. Stir in tomato paste. Deglaze with red wine, evaporate to sec (fully evaporated). Add water. Season with salt and pepper to taste. Bring to boil, reduce heat to low, add bay leaves, cover, simmer for 45 minutes. Add the Parsley - Basil Stir Fry, infuse for 5 minutes (see below). |
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Parsley - Basil Stir Fry: Heat olive oil in saute pan, do not smoke. Add all ingredients, continuous toss, do not burn or brown garlic. Just before garlic is golden brown, take some of the simmering lentil broth (1/2 ladle) and deglaze parsley mixture (be careful when adding liquid to hot oil!) and throw back into lentil soup. Let soup infuse with herb mixture (see above). |
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Presentation: Serve in bowls with toasted garlic-rubbed artisan bread. On hot summer days, serve chilled strained lentils with drizzled crude virgin olive oil and artisan bread. |
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| This dish was featured in the 1999 edition of Restaurant Secrets of Northern New Jersey and Other Great Places.Featuring a collection of The Best-Kept secret recipes from Celebrated Restaurants in the Local Area and Across the Country |  |
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PrepTime: 60 minutes Cooking Time: 120 minutes Servings Per Recipe:4 |
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| 1 Lamb shanks: Preheat oven to 350° F. Season lamb with salt and pepper, to taste. Heat 3 tablespoons olive oil over medium-high in a Dutch oven. Add shanks. Saute, turning once or twice, until they are lightly browned. Add minced carrots, celery, onions and garlic. Stir. Continue to cook for 5 more minutes until vegetables and lamb are brown. Stir in rosemary, 2 sprigs of thyme, sage and stock. Cover. Bring to a simmer. Place in oven. Braise for 1 1/2-2 hours, or until lamb is tender. Remove lamb from pot. Keep warm. Strain liquid, discard vegetables and herbs, placing strained liquid into a sauce pan. Reduce over medium-high heat to 1 1/2-2 cups. Set aside. Take 2 lamb shanks, remove the meat from the bones and shred. Set aside. | |||||
| 2 Risotto: Combine 1 tablespoon each of butter and olive oil over medium-high heat in a 2-quart sauce pan. Add finely chopped onion. Saute until translucent. Add rice, stir continuously until the rice is evenly coated with the oil and butter, approximately 3 minutes. Add wine. Simmer, stirring occasionally, until the liquid is absorbed. Add 1 tablespoon olive oil and chicken stock. Mix well. Continue cooking until all of the liquid has been absorbed. The mixture should be creamy and the rice slightly al dente. Remove from heat. Stir in 1 tablespoon butter, cheese and season with salt and pepper, to taste. Set aside. Keep warm. | |||||
| 3 Sauce: Add 3/4 tablespoon olive oil, shallots, peppercorns, crushed coriander seeds, 1 bay leaf and 2 sprigs of thyme in a sauce pan. Heat over medium-high heat for 3 minutes, being careful to not burn. Add mushrooms and red wine vinegar. Allow liquid to evaporate, then add the Burgundy wine. Reduce by three-quarters. Set aside. In another sauce pan, combine the orange juice, plums, raspberries, mint, 1/2 teaspoon coriander seeds, 1 bay leaf, and ginger. Bring to a boil over medium-heat, Add 1/4 cup of reserved lamb stock and orange juice mixture to the Burgundy reduction. Bring to a boil. Reduce by half and strain. Keep warm. | |||||
| 4 Serving: Combine risotto and shredded lambshanks with remaining reserved lamb shank sauce. Stirring constantly, cook 2-3 minutes over medium heat until liquid is absorbed. Spoon risotto into center of each plate. Place one lamb shank on top. Spoon Burgundy wine sauce around the perimeter of each plate. | |||||
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| This dish can be garnished with fried leek, fried sage leaves and portabella mushroom chips. | |||||
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