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FRITTATA DI CIPOLLE
(onion frittata)
2 pounds red onions, sliced
2 ounces unsalted butter
1/4 cup olive oil
1 cup red wine
20 sprigs Italian parsley, leaves only, chopped
1 bunch scallions, chopped
8 large eggs
1/4 cup parmigiano cheese, grated
salt
pepper
1. In a large saute pan heat the butter and oil until foamy. Add the onions and cook covered until onions become tender and translucent. Uncover, add red wine and continue to cook until almost all the wine has evaporated. Season onions well with salt and pepper then transfer to a large bowl and allow to cool for 15 minutes.
2. In a small bowl lightly beat the eggs and the parmigiano. Season well with salt and pepper.
3. Add the egg and cheese mixture to the bowl containing the onions and mix until well blended. Add the scallions and parsley and continue to stir until well blended.
4. Preheat oven to 350 degrees.
5. Slowly heat a 10 inch non-stick saute pan with 3 tablespoons olive oil. When the pan is hot add the egg mixture and cook over medium heat just until the edges have set. Place the pan in the oven and bake until center is completely set.
6. Unmold frittata by inverting onto a large serving platter, cut into pie shaped wedges, serve hot.
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BISTECCA ALLA SICILIANA
(Sicilian Style Grilled Steak)
4 - 1 pound boneless rib steaks, each cut into 2 pieces
3 tablespoons olive oil
2 garlic cloves, minced
Sauce:
1 celery rib, chopped
8 ounces Calamata olives, pitted & coarsely chopped
8 ounces Sicilian brine cured green olives, pitted & coarsely chopped
1/4 cup capers
3 red peppers, roasted, peeled & julienned
5 plum tomatoes, chopped
2 teaspoons oregano
salt
pepper
2 tablespoons olive oil
1/3 cup red wine vinegar
For Garnish:
30 sprigs Italian parsley, leaves only, chopped
1. Place the rib steaks on a baking pan. Combine the oil and garlic and rub the steaks with this mixture. Refrigerate until needed.
2. In a medium size bowl, combine the ingredients for the sauce and refrigerate for 20 minutes or until needed.
3. Grill the steaks over medium heat for approximately 4 minutes on each side or until desired doneness.
4. Place the grilled steaks on a large serving platter. Pour sauce over steaks, garnish with parsley and serve immediately.
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INSALATA DI ZUCCHINI
Zucchini Salad with Asiago Dressing
6 large zucchini, thinly sliced
2 lemons, zest grated then juiced
1/3 cup olive oil
1 cup grated Asiago cheese
salt
pepper
1. Place the sliced zucchini in a medium size bowl. Toss with grated zest, lemon juice and olive oil. Season with salt and pepper. Refrigerate for 20 minutes.
2. Add the grated cheese and toss well to combine. Serve immediately.
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TORTA DI LIMONE ALL'AMALFITANA
Lemon Tart
Crust:
1 3/4 cups unbleached all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
4 ounces (1 stick) very cold unsalted butter, cut into small pieces
1 large egg
1 tablespoon cold water, plus more if necessary
1 teaspoon vanilla
Filling:
5 egg yolks
1/3 cup sugar
2/3 cups flour
1/2 cup ricotta, passed through the fine holes of a food mill, a fine strainer or pureed in a food processor until creamy
4 thick skinned medium lemons, zest finely grated, then juiced
5 egg whites
1/3 cup sugar
To serve:
1/3 cup vanilla flavored confectioners sugar
12 lemon leaves
12 - 1" long strips candied lemon peel
1. In the bowl of a food processor fitted with a steel blade, combine flour, sugar and baking powder. Pulse machine 4 or 5 times to blend ingredients. Add cold butter and pulse again 4 or 5 times or until a coarse meal has formed. In a small bowl combine whole egg, 1 tablespoon of water and vanilla, beat with a fork until well blended. Drizzle this mixture over flour/butter mixture. Pulse machine 4 more times, if mixture forms a ball of dough, remove from machine, shape into a flat round disk then wrap in plastic wrap and refrigerate for 40 minutes. If mixture seems dry add additional cold water, 1 tablespoon at a time, pulsing machine until mixture forms a ball of dough. Shape, wrap and refrigerate as directed above.
2. Lightly grease with solid vegetable shortening, either a 10" spring form pan, a 10"x 2" cake pan with removable bottom or a 11" tart pan with a removable bottom, set aside until needed.
3. Place cold dough on a lightly floured pastry board. With the aid of a rolling pin, roll dough into a large 12" round (about 1/4" thick). If using a spring form pan, fit dough into pan, then trim to cover 3/4 of interior sides of pan. Gently crimp top edge of dough. If using a cake or tart pan, fit dough into pan, trim off overhang so dough is flush with the top edge of the pan. Refrigerate 20 minutes or until needed.
4. Preheat oven to 350o.
5. In the bowl of a stand mixer fitted with a paddle attachment, combine egg yolks and sugar. Beat at medium speed until mixture is light and fluffy. Add ricotta and beat at low speed until mixture is well blended. Add grated zest and lemon juice alternately with flour, continue to blend at low speed until well combined. Transfer mixture to a glass or ceramic bowl until needed.
6. In the bowl of a stand mixer fitted with a whisk attachment, whisk egg whites until soft peaks form, slowly add sugar a little at a time and continue to whisk until stiff peaks form.
7. Gently fold egg whites into lemon mixture, fold until smooth and well blended. Pour mixture into prepared crust. Bake on lowest rack of oven for approximately 45 minutes or until crust and top are golden brown and center of torta springs back when lightly touched.
8. Remove from oven, cool completely on a wire rack. When torta is cool, place on a large serving plate lined with lemon leaves. Dust top of torta with confectioners sugar and garnish top edge with candied lemon peel.
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