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Polpette di Tonno (Tuna Croquettes)

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6 March 2024

Polpette!

The usual translation of the Italian word polpette is “meatballs.”

But polpette are so much more.  Italians use the word polpette to refer to any “balls” made of chopped or ground up stuff including meat, fish, vegetables… you name it!

That leaves the translation a bit up in the air.  If the “balls” are made of meat I usually translate polpette as meatballs but if they’re made of other ingredients, as in this recipe, I usually translate it as croquettes.  Tuna meatballs just doesn’t sound right!  And eggplant meatballs is even worse!

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By the way, the singular of polpette is polpetta but who ever had just ONE meatball… or croquette!

I have other polpetta recipes coming in future blog posts but in the meantime, if you’re up for more meatball recipes, take a look at these two:

Marisa’s Mystical Meatballs

Italian Wedding Soup

The meatball mixture in the Wedding Soup makes scrumptious meatballs that can be fried and then simmered in tomato sauce rather than put into soup!

Once again, I find myself apologizing for a prolonged absence from my blog.  I have been working diligently on my latest cookbook, due out this spring, called
Dispatches from Calabria: Eating My Way Through Culinary School in Italy.

In the meantime, if you haven’t seen my first book,
Mastering Artisan Italian Gelato: Recipes and Techniques,
you can read about it HERE.

In the typical progression of an Italian meal, these croquettes would be served as a “secondo,”  what we Americans might call the main course except that in a full-on Italian meal the secondo would be preceded with a “primo,” which is usually pasta, soup or a rice dish.  A secondo is usually accompanied by one or more side dishes, “contorni.”

You might consider starting a meal with:

Pear, Celery and Arugula Salad with Lemon Dressing

For a pasta course, any of these would go well:

Pasta with Silky Zucchini Sauce

Bowtie Pasta with Peas

Angel Hair Pasta with Crispy Breadcrumbs

Along with the croquettes, you could select from the following side dishes:

Argentine Marinated Eggplant

Roasted Sweet Peppers

Green Beans with Parmesan Cheese

Rapini with Olive Oil, Garlic, and Red Pepper

Happy eating!

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Print Recipe
 Polpette di Tonno (Tuna Croquettes)
This recipe is from the Italian region of Molise. It can be made with fresh tuna instead of canned, if you desire. Gently cook and flake the fresh tuna. You’ll need about 12 ounces of flaked tuna to equal the amount in two 7-ounce cans. Simmer the croquettes in a simple, meatless tomato sauce. If you need a suggestion, try my Basic Tomato Sauce. A link to the recipe in the Notes below.
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Course Fish and Seafood
Cuisine Italian
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 1 hour
Servings
people
Ingredients
Course Fish and Seafood
Cuisine Italian
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 1 hour
Servings
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Ingredients
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Instructions
  1. Drain the tuna and squeeze out excess oil.
  2. Soak the bread in water. Squeeze out excess water.
  3. Combine all ingredients and mix with your fingers until you get a uniform mixture.
  4. Form into 14 portions.
  5. Roll into balls then flatten slightly.
  6. Dredge in flour then refrigerate one hour, if possible.
  7. Deep fry the croquettes then simmer in tomato sauce for about 10 minutes.
Recipe Notes

You can find the recipe for Basic Tomato Sauce HERE.

Copyright © 2024 by Gary J Mihalik. All rights reserved.

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Recipes

Pollo allo Scarpariello (Chicken Shoemaker Style)

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October 8, 2021

Unappetizing pictures!

Sometimes really delicious food makes unappetizing pictures.

Take Chicken Scarpariello, for example.  By the time the chicken is unctuous, the potatoes creamy, and the sauce tangy the dish is unappetizingly brown (at least in a photograph).  I discovered this when looking at the photographs I had taken for this blog post.

This is really a shame because the taste is superb.

We’re several weeks into planting our new vegetable beds but these herbs have been going strong since March 2021. They were cut back drastically last week to encourage growth.

Brown food can be challenging to photograph, especially brown food in a brown sauce.  Food stylists might solve this problem by using barely cooked potatoes that look pale and peppers that are still yellow and green, not really cooked as required by the dish.  This doesn’t represent reality.  The dish, cooked properly, will never look like the photograph.  This is an approach that I think is inherently unfair.

I’m willing to admit that some of the problem relates to my picture-taking ability.  My photographic ability isn’t great but even that meager ability sometimes suffers because I’m hastily taking photographs as I’m trying to put the food on the table.

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If I weren’t doing that, I could carefully plate a piece of chicken with the potatoes and peppers artfully arranged off to the side, lots of white space on the plate, and a few colorful garnishes or side dishes.  I could even wipe a little of the sauce off of the potatoes to make them lighter in color.  All this would mitigate the “brown problem” but it just isn’t practical because the food I post on the blog is something that I actually made to eat at the moment it is ready.

One of three vegetable beds beginning to sprout.  In the back, not in the bed, are four plants: rosemary, bay, chile pepper, and niepita.

I guess I could spend time carefully taking pictures and serve cold food but that approach wouldn’t last long in my household.

I could cook specifically for the blog and not worry about serving the food, at least not the day I cook it.  That would create a major leftover problem.  Besides, many dishes aren’t at their best when reheated.  On the other hand, many foods are better if made in advance.  So, I guess this is a partial solution to the problem that could work on a case-by-case basis depending on what the dish is.

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I can think of other potential solutions but each has its problem.  This could include having a photographer arrange the plate and photograph it (presumably while I’m having dinner with the rest of the household).

We’re looking forward to a winter crop of tomatoes!

Alternatively, I could serve everyone then spend time arranging a plate to photograph, hoping to join the dinner table before everyone is finished.

I’ll keep working on a fix to the issue but, in the meantime, I encourage you to try this Italian-American dish.  It scales up easily so you can feed a crowd if you need to.  The leftovers are pretty incredible, too!

Greens for salad being started directly in the bed.

American websites, including the New York Times, usually say the name of this dish translates as Chicken Shoemaker Style.  However, you won’t find the word “scarpariello” in an Italian dictionary.  To be sure, the word “scarpa” means shoe but the Italian word for shoemaker is “calzolaio.”  Scarpariello, however, is the word for shoemaker in the Neapolitan dialect, which gives a clue as to which immigrant group might have been responsible for creating this Italian-American favorite.

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 Pollo allo Scarpariello (Chicken Shoemaker Style)
Scarpariello means shoemaker in the Neapolitan dialect. This may give a clue as to the origins of this Italian-American favorite. The dish builds on a classic combination in the cooking of many regions of Italy: chicken cooked with wine and vinegar. The capers are optional. Use sweet or hot pickled peppers as you prefer or, if you want to spice it up, add some crushed red pepper when sautéing the garlic. If you don't have a stove-to-oven pot large enough to hold all the ingredients, do the browning in a large saute pan then assemble everything in a large baking dish.
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Course Mains, Poultry
Cuisine Italian-American
Prep Time 30 minutes
Cook Time 2 1/2 hours
Servings
people
Ingredients
Course Mains, Poultry
Cuisine Italian-American
Prep Time 30 minutes
Cook Time 2 1/2 hours
Servings
people
Ingredients
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Instructions
  1. Dredge the chicken in flour. Reserve.
  2. Peel the potaotes and cut in large chunks.
  3. Cut the Bell peppers in triangles
  4. Cut the onions in eighths
  5. In a large stove-to-oven pot, heat the olive oil. Brown the chicken, sausage, and potatoes. Do this in batches, if necessary.
  6. Remove everything from the pot. Cut the cooked sausage into 1 ½ inch long pieces.
  7. Add the garlic to the oil remaining in the pot and sauté until it is fragrant and golden.
  8. Add the bell pepper and onion, season with salt, and sauté until the onion is beginning to soften and turns gold and brown in spots.
  9. Add the rosemary and bay leaves and sauté briefly.
  10. Add the wine and deglaze.
  11. When wine is almost completely evaporated, return chicken, sausage, and potatoes to the pot along with any accumulated juices.
  12. Add about 1 cup of chicken broth and the vinegar along with the pickled peppers. Season well with salt, pepper, and oregano.
  13. Bring to a boil, cover, and put in the oven at 350°F.
  14. An hour later, stir the contents of the pot. Add the drained artichoke hearts and capers, if using. Add more broth if needed to keep the contents from sticking. Adjust the seasoning.
  15. Cook for another hour until chicken is very tender and potatoes are cooked through.
  16. Stir in parsley and serve.
Recipe Notes

Copyright © 2021 by Villa Sentieri, LLC. All rights reserved.

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Sformato di Zucchini (Italian Zucchini Bake)

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September 15, 2021

A lot has happened in the seven months since my last blog post.  I’m sure you’ll understand why I haven’t posted in a while.

We’re no longer in Santa Fe!

That’s right, we’ve moved full time to Palm Springs, California.

An aerial view of the “new” Villa Sentieri, foreground, with the hiking trail just beyond, that prompted the name of the Villa.

It was, and remains, exceedingly difficult to have left all our close friends in Santa Fe but Palm Springs called to us.

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We get two growing seasons each year.  Since we’re just a few hundred feet above sea level, I don’t need to be concerned about testing recipes at high altitude.  The weather is pretty darn great, too!

The variety of what we can grow here is amazing.  We have ten citrus trees, three fig trees and an apricot tree.  We’re considering adding a pomegranate tree.  We have table grapes trellised up a side wall.  There are four raised beds for herbs and vegetables.

Frank grew the most awesome tomatoes this year.  I have quite a stash of homemade passata (tomato puree) in the freezer.

Naso di Cane (Nose of the Dog) peppers from Calabria. Seeds I brought back in 2019 just got planted in our garden in Palm Springs. I’m hoping to make “Olio Santo” (Holy Oil, aka Hot Chile Oil) in a few months.

The timing of our seasons takes a bit of getting used to.  Our first season pretty much ended in June.  That’s probably the time that most of you were just getting started with your gardens.  Though the herbs have continued to grow through the summer heat, all the vegetables were done by the end of June.

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Right now we have an abundance of fresh limes.  The other citrus trees have fruit but it won’t be ripe for a few more months.

The vegetable beds sat fallow for the summer.  Just a few days ago, Frank planted them with seeds for what will be our second harvest of the year.  That will take place in November and December.

The “new” Villa Sentieri has an interior atrium with a koi pond filled with 17 koi.

Though we’re not harvesting vegetables at the moment, this is the perfect time for zucchini in most of the country.  When there’s an abundance of zucchini, sformato is the answer.

Print Recipe
 Sformato di Zucchini (Italian Zucchini Bake)
This was the first item that I cooked with Zia Fidalma at her home in Tuscany in August 2019. Green beans, cut in small pieces, can be prepared the same way except the beans are boiled and not sautéed. A combo of beans and zucchini is also possible. Zia does not usually add herbs to her sformato but since she had some niepita she added it. Though you’re not likely to have niepita (aka mentuccia romana), unless you grow your own, adding a small amount of marjoram or oregano is a welcome addition. If you don’t have fresh herbs, use a light sprinkling of dry herbs. In any case, herbs are totally optional.
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Course Sides, Vegetables, Vegetarian
Cuisine Italian
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
Course Sides, Vegetables, Vegetarian
Cuisine Italian
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
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Instructions
Besciamella
  1. In a small heavy-bottomed saucepan, melt the butter.
  2. Add the flour and sauté briefly until the raw smell is gone. Do not brown the flour.
  3. Add the milk a little at a time, stirring well after each addition to avoid lumps.
  4. After all the milk has been added, bring the mixture to a boil, stirring constantly and scraping the bottom of the pan. Boil for one minute.
  5. Remove from the heat and stir in the nutmeg.
  6. If not using immediately, pour the besciamella into a heat-proof bowl and cover with plastic wrap touching the surface to avoid the formation of a skin.
  7. Refrigerate if the besciamella will not be used within an hour or two.
Sformato
  1. Do not peel the zucchini. Cut off the stem ends and slice the zucchini lengthwise about 3/16 inch thick then crosswise the same thickness to make thick matchsticks.
  2. Sauté the garlic in the olive oil until fragrant.
  3. Add the cut zucchini, chopped flowers and minced niepita if using. Season with salt and pepper and sauté briskly until just barely tender.
  4. Mix the cooked zucchini with the besciamella, nutmeg, and Parmigiano.
  5. Stir in the eggs after the mixture is cool enough to not cook the eggs.
  6. Taste and adjust salt and black pepper.
  7. Butter a baking dish, approximately 7 ½” x 11”.
  8. Sprinkle the buttered dish with fine dry breadcrumbs.
  9. Pour the zucchini mixture into the prepared baking dish. It should be about ¾ inch thick.
  10. Bake at 400°F till very brown on top, approximately 90 minutes. Cool 10 minutes before cutting.
  11. Serve warm or at room temperature.
Recipe Notes

Copyright © 2021 by Villa Sentieri, LLC. All rights reserved.

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Brasato al Barolo (Beef Braised in Red Wine)

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January 21, 2021

Pre-pandemic my husband randomly chose a region of Italy.  Most of our meals for the month were traditional foods of that region.

In response to the pandemic, I reduced my marketing, with rare exception, to one supermarket trip once a week.  Obtaining the ingredients to create very specific regional Italian cuisine became difficult with such a shopping regimen.  Meal planning, though still Italian, reverted to dishes for which I could obtain the necessary ingredients at the supermarket supplemented by deliveries from Amazon.

Home-cured pancetta diced and ready to be cooked. Good quality pancetta can be purchased. Be sure to have it sliced thickly.

Amazon is my source for Italian flour, several types of which I use for making pasta, bread, pizza and cake.  Carnaroli rice can be difficult to obtain under the best of circumstances but is available on Amazon.  Some of the ingredients for gelato are impossible to find in retail shops making Amazon the go-to source.

Other items, like specific types of cheeses or cured meats or olives, can only reasonably come from local retail markets.  The same is true for produce and an array of other ingredients.  One marketing trip a week to a general supermarket made it impossible to gather many of the required ingredients so the one-region-a-month-cooking-and-eating regimen fell victim to the pandemic, at least temporarily.

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I made food from Piemonte (Piedmont) while our region-a-month plan was still active.  Piemonte has cows, so beef and dairy figure prominently in the cuisine.  Piemonte is also home to Barolo, among other wonderful wines.

Piemontese food does not shy away from calories or flavor!

This dish makes use of two of the stars of Piemontese cuisine, beef and wine.  The most traditional recipes call for a whole filet.  The wine is traditionally Barolo.

Fresh bay leaves have tremendously more aroma than dried ones.

There was a time when Barolo was affordable.  It is no longer a budget-friendly wine and certainly not one that I would use to braise beef in, even if it’s filet.  If you’re interested in how Barolo became so well-known, watch the movie Barolo Boys.

It’s rare to find a modern recipe that simply specifies Barolo as the red wine.  Even when the traditional name of the dish, Brasato al Barolo, is used, the wine is rarely Barolo.  Calling this Brasato al Vino would be more accurate but that name doesn’t really convey the historic context of the dish.

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I’ve made this with filet that I dutifully larded with my home-cured pancetta.  While the taste was good, the texture of filet after braising was not good, even with the larding.

After that first attempt, I decided to use a cut more commonly used for long, slow, moist cooking even if it was not as high-brow as filet.  Once I made that decision, I started doing recipe research that stretched beyond my several very traditional multi-volume sets of Italian regional cuisine published in Italy in Italian.  I discovered that other (iconoclastic English-speaing) cooks had made the same shift to “lesser” cuts of meat.

I particularly like brisket that’s been braised though a nicely marbled chuck roast would work too.

Fresh sage leaves are better than dried when it comes to flavor.

The dish was a hit when made with brisket.  Truth be told, the family didn’t care to ever have it again when I made it with filet.  With the textural change from the brisket it’s become part of our standard menu rotation.

This is a perfect dish for winter.  It’s great for entertaining as it is actually better if made the day before and reheated just before serving.

Oh, and if you actually make it with Barolo, please invite me to dinner!

Print Recipe
 Brasato al Barolo (Beef Braised in Red Wine)
Since Barolo is so expensive, most contemporary recipes call for another full-bodied red wine. I have used Zinfandel as well as an Argentine wine that was 60% Merlot and 40% Syrah with great success. The meat can be served without refrigerating first but refrigeration makes it easier to get neat slices. If not refrigerating, pour the hot sauce on the sliced meat and serve immediately. If you don’t have a stash of garlic oil on hand, smash two cloves of garlic and sauté in the olive oil until golden then remove the garlic.
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Course Mains, Meats
Cuisine Italian
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 24 hours
Servings
people
Ingredients
Course Mains, Meats
Cuisine Italian
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 24 hours
Servings
people
Ingredients
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Instructions
  1. Combine beef with the onion, carrot, celery, garlic, and wine. Cover and refrigerate overnight.
  2. The next day, remove the beef and wipe dry.
  3. Strain the marinade. Reserve the solids and liquid separately.
  4. Dredge the beef in flour.
  5. Sauté pancetta in garlic oil over low heat until it renders its fat and browns. Remove pancetta and reserve.
  6. Brown the beef in the rendered fat. Remove the beef.
  7. Add the vegetables to the pan and sauté until softened and the onions are translucent.
  8. Add the tomato paste. Sauté the tomato paste briefly to darken and sweeten it.
  9. Add the reserved marinade to the pan along with the bay leaves, cloves, rosemary, sage leaves, cinnamon, juniper berries and peppercorns. Bring to a boil, scraping up any browned bits.
  10. Add the beef. Season with salt. Braise till tender, partially covered, approximately 3 hours.
  11. Remove the beef and refrigerate, tightly covered.
  12. Strain the braising liquid. Discard the solids and refrigerate the liquid.
  13. When the beef is cold, slice it against the grain and put in an ovenproof pan or casserole.
  14. Skim the chilled braising liquid.
  15. Heat the de-fatted braising liquid with the reserved fried pancetta.
  16. When the braising liquid comes to a boil, remove from heat and add the Marsala. Pour the liquid over the beef, cover the pan, and heat at 350°F for approximately 1 hour.
Recipe Notes

Copyright © 2021 by Villa Sentieri, LLC. All rights reserved.

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Sformato di Patate (Italian Potato “Cake”)

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July 13, 2020

I published a photo for this dish on my Facebook feed last week and got so much attention that I decided to actually post the recipe.

Sformato di Spinaci (spinach sformato or, if you must, spinach casserole) is a dish that garners great reverence in my husband’s family.  A while ago, I published my adaptation of the family recipe.

I make sformati out of lots of different vegetables besides spinach, including Swiss chard, zucchini, and cauliflower, among others.

Sometimes I swap out the ground beef in my husband’s grandmother’s recipe for sausage or Calabrese salame, or mushrooms.  This is a heretical act in his family but everyone still eats the sformato.  This is compounded  by the blasphemy of adding besciamella to the mix.

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Although I make several versions of potato “cakes” I never thought of them as sformati until I stumbled upon the genre while perusing Italian-language food websites.

Although I had mixed meat, such as salame or prosciutto, and cheese into the potato mixture before baking it, I had never made a layer of filling in the middle.  Doing so changes the whole character of the dish.  It really feels like a main course (or what would be a secondo in an Italian meal) rather than gussied up potatoes that should be served as a side dish (contorno)!

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When serving sformato di patate, I often start with soup and end with a salad… unless it’s a meal for which I developed a new gelato flavor to try! (This happens once, if not twice, per week… the gelato, not the sformato!)

This recipe calls for prosciutto cotto (cooked ham).  This is not the cured ham that we simply call “prosciutto” in English.  It really is just a cooked ham.  Typically, it would not be smoked.  I have successfully made this with good quality ham from the deli counter as well a fully-cooked lightly-smoked ham from the meat counter.

Since the cheese is smoked, I find that smoked ham works as well as un-smoked ham though the former is more traditional.

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 Sformato di Patate (Italian Potato "Cake")
Italian prosciutto cotto is not smoked so the most traditional ham would be unsmoked but since the cheese is smoky, I’ve occasionally used a lightly smoked ham and gotten fantastic results. If the ham is not sliced very, very thinly, cut it into batons about the size of wooden matchsticks. I’ve chosen to keep this recipe in the metric measures that I use. You can click the button below to change to American measures. Feel free to round the quantities up or down a bit.
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Course Meats
Cuisine Italian
Prep Time 30 minutes
Cook Time 90 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Course Meats
Cuisine Italian
Prep Time 30 minutes
Cook Time 90 minutes
Passive Time 15 minutes
Servings
people
Ingredients
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Instructions
  1. Peel the potatoes. Dice and cook in salted water until they can be easily pierced with a fork but are not falling apart.
  2. While still hot, pass the potatoes through a ricer and allow to cool until they are comfortable to touch.
  3. Combine potatoes with eggs, Parmigiano and milk. Mix well. Add salt and pepper to taste.
  4. Butter a 22 cm springform pan and coat with fine dry breadcrumbs.
  5. Press about 60% of the potato mixture onto the bottom and up the sides of the pan.
  6. Layer the prosciutto and scamorza inside, making two alternating layers of each.
  7. Top with the remaining potato mixture and smooth the top.
  8. Sprinkle the top with breadcrumbs and dot generously with butter.
  9. Bake at 350°F for approximately one hour, until golden, adding the rosemary sprig to the top of the sformato after about 20 minutes of baking.
  10. After an hour, the internal temperature should be close enough to 165°F that it will reach that temperature while it rests.
  11. Remove from the oven and allow to cool approximately 15 minutes before removing the sides of the pan and serving.
Recipe Notes

Copyright © 2020 by Villa Sentieri, LLC. All rights reserved.

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Porchetta: A Festive Pork Roast from Italy

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February 14, 2020

Porchetta is roast pork, but it’s no ordinary roast pork.  In its most traditional form, it is made from a whole pig, well-seasoned, and slowly roasted.

Porchetta can be found throughout Italy at festivals and street fairs, such as the one in Bagni di Lucca that I attended this past August.

Porchetta, made from a whole pig, at a festival in Bagni di Lucca.

Though there is some debate, Porchetta probably originated in Lazio in Central Italy.  Lazio is the region where Rome is located.

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Seasonings vary with the region and often include some combination of garlic, rosemary, fennel, and black pepper.  Some regional variations include chopped entrails or liver in the mix.

Perhaps the most unusual version of Porchetta that I’ve encountered is made at the Italian Culinary Institute in Stalettì, Calabria.  It is seasoned with salt and a large amount of truffle puree!

Chef Juan and Chef Chris about to carve a truffle-laden porchetta at the Italian Culinary Institute.

Most of us are not going to roast an entire pig which raises the question of what cut or cuts to use.  This is especially important as much of the mouth-feel of porchetta derives from the combination of fatty and lean meat inherent in using an entire pig.

One solution, that makes for an elegant presentation, is to roll a slab of pork belly around a lean pork loin and tie it.  This strategy allows one to cut neat slices that contain both lean and fatty meat.

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Another solution is to use a cut of meat that inherently contains about 20% fat.  A pork shoulder fits the bill nicely.  The bone must be removed and the thickest parts of the meat butterflied before being seasoned and tied.  This cut of meat doesn’t create consistent slices as does the pork-belly-wrapped-around-a-pork-loin method.  It does, however, create supremely succulent meat, more so that the pork loin that’s encased in the pork belly.

A porchetta vendor in Rome. (Photo by Alessandro Pinna – Flickr, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=34665585)

I lean towards the “pulled pork” version of porchetta, so slices aren’t really important to me.  I always opt for the boneless shoulder method and pull the cooked meat apart in large chunks.  Given the chance, though, I’d like to try a whole pig.

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 Porchetta
The seasonings in this version of Porchetta closely adhere to what is used in central Italy. Be sure to spread the seasoning very evenly on the meat before rolling and tying.
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Course Mains, Meats
Cuisine Italian
Prep Time 1 hour
Cook Time 10 hours
Passive Time 2 days
Servings
persons
Ingredients
For the initial seasoning
Final seasoning and cooking
Course Mains, Meats
Cuisine Italian
Prep Time 1 hour
Cook Time 10 hours
Passive Time 2 days
Servings
persons
Ingredients
For the initial seasoning
Final seasoning and cooking
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Instructions
For the initial seasoning
  1. Crush fennel seeds in a mortar. Reserve.
  2. Puree the garlic and olive oil in a small blender jar.
  3. Add the crushed fennel seeds, salt, black pepper, rosemary, chile and enough olive oil to make a paste.
  4. Rub the paste over what will be the inside of the roast once it is rolled and tied.
  5. Roll up roast and tie with butcher’s twine.
  6. Put the tied roast, fat side up and seam down, into a non-reactive roasting pan and cover with plastic wrap.
  7. Put the cover on roasting pan (or cover tightly with aluminum foil) and refrigerate for 2 days.
Final seasoning and cooking
  1. Remove the pork from refrigerator about 60-90 minutes before roasting.
  2. Using a mortar and pestle, grind the fennel seeds.
  3. Add garlic and salt to the fennel and crust into a paste.
  4. Add black pepper and rosemary. Combine well.
  5. Rub spice mixture over the top of the roast.
  6. Pour the white wine into the bottom of the roasting pan.
  7. Cover the pan and roast at 250°F, for 10 hours, occasionally basting with pan juices after about 5 hours.
  8. Uncover the pan for the last hour of roasting. If necessary, but usually not, add a bit of water to the pan.
  9. Remove the roast from the roasting pan and place it on a serving platter. Pull the roast into chunks.
  10. Skim the fat from the pan drippings. Drizzle the pan drippings over the meat.
Recipe Notes

Copyright © 2020 by Villa Sentieri, LLC. All rights reserved.

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Caponata: A Taste of Sunny Sicily

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January 22, 2020

The origins of both caponata and its name are unknown but that doesn’t keep some “authorities” from making definitive statements about both its origins and its name.  Other authors are more cautious about how they approach the topic.  There are many theories.  There are perhaps more theories about the origins of the dish and its name than there are versions of caponata itself, and that’s saying a lot.

Leaving the skin on the eggplant improves the texture of the caponata.

What we do know is that caponata, as we now know it, is Sicilian though there are traditional Neapolitan versions as well.

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At its most basic caponata is a vegetable dish (though some versions include fish) with eggplant typically being the predominant ingredient (though there are other versions, such as one with artichokes) in a lightly sweet and sour sauce that usually contains some tomato product (fresh tomatoes or tomato sauce of some sort) and capers.

Beyond the basics, caponata has numerous traditional regional variations from different areas of Sicily.  There are also the endless variations introduced by individual cooks.

Onions are a common addition to caponata.

One could add or subtract celery, sweet peppers, zucchini, olives, pine nuts, almonds, and raisins (to name a few).

The eggplant can be fried, sautéed, or steamed (but almost always with the skin on).

Caponata can be served on a slice of toasted bread (crostino), as (part of) an antipasto, as a side dish (contorno), or as a main dish (secondo).  Though not traditional, I like tossing it with pasta.

Capers are in virtually every traditional version of caponata. Some authorities suggest the name “caponata” may be related to the word “caper.”

I prefer caponata that is neither aggressively sweet nor sour and, while the vegetables should not be mushy, I don’t want to hear a crunch when I bite down.

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If I were drowning in home-grown tomatoes during harvest season, I’d probably work on perfecting a version that uses fresh tomatoes.  Since that’s not the case, my version uses tomato sauce.  The advantage is that I can make it year-round as the necessary vegetables are always available and of good quality.

Though it should not be frozen, caponata can be canned.  In fact, one of the demonstrations that I did for students at the Italian Culinary Institute this past September was how to can caponata.

Sweet peppers are traditional in some versions of caponata.

Unlike Italy, where the best eggplants and peppers are available only “in season” that’s not true in the United States.  Rather than canning a large batch of caponata, I just make it whenever I want some.

I hope you enjoy this version of caponata.

Turbinado or Demerara sugars are good substitutes for Italian “cane sugar” (zucchero di canna).

If you want to get more into the fray about the origins of caponata or its name, or the different versions, you can look here, here, here, here, here, or here.

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 Caponata: A Taste of Sunny Sicily
There is a link to the recipe for Basic Tomato Sauce in the Notes section below. Any simple tomato sauce, or even tomato puree, could be substituted. If vegetable broth is not available water can be used. To my American readers, I apologize for the metric measures. You can convert to American measures by using the dropdown menu below. Turbinado and Demerara sugars are most similar to the “cane sugar” used in Italy. American light brown sugar would work in this recipe since the quantity is small. You can use either vinegar-packed or salt-packed capers.
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Course Appetizers and Nibbles, Mains, Vegetarian
Cuisine Italian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
cups
Ingredients
Course Appetizers and Nibbles, Mains, Vegetarian
Cuisine Italian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
cups
Ingredients
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Instructions
  1. Sauté the peppers and onions in olive oil with a pinch of salt until the onions become translucent.
  2. Add the eggplant and sauté until most, but not all, of the eggplant has become translucent.
  3. Add the vegetable stock and salt and pepper to taste. Cover and cook until just tender, 5-10 minutes.
  4. Remove cover. Quickly evaporate any remaining liquid.
  5. Add sugar and vinegar. Cook over moderately high heat until almost dry.
  6. Add the capers and pine nuts.
  7. Add the tomato sauce. Simmer briefly to blend flavors, 5-10 minutes.
  8. Adjust salt and pepper while cooking.
  9. Refrigerate.
  10. Bring to room temperature for serving.
Recipe Notes

The recipe for Basic Tomato Sauce can be found here.

Copyright © 2020 by Villa Sentieri, LLC. All rights reserved.

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Recipes

Pollo alla Romana (Chicken with Sweet Peppers)

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January 15, 2020

I will forever remember Ferragosto as the day the music died.

Ferragosto is celebrated on the fifteenth of August throughout Italy.  Originating during the Roman Empire, apparently in 18 BCE by Emperor Augustus, Ferragosto was originally held on August 1st.  Ultimately, the Catholic Church moved the date to August 15th to coincide with the Assumption, a “holy day of obligation,” thus imposing a secular holiday on a religious holy day.

Ferragosto is a day to feast.  It is also the day that the late-night revelry in the piazza of Bagni di Lucca comes to an end.

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Those of you who have been following my blog for a while know that I spent the month of August 2019 in Tuscany cooking with Great Aunt Fidalma.

Cutting zucchini with Great Aunt Fidalma in her kitchen in Benabbio.

I rented a charming little apartment overlooking the piazza in Bagni di Lucca, a town near the village of Benabbio where Aunt Fidalma lives.

The piazza becomes the locus of loud music (70’s disco, karaoke, Italian pop) late into the night (or early into the morning depending on your perspective) on the weekends in August as well as during several August festival days.

A view from my terrace of the late-night revelry in the piazza of Bagni di Lucca.

The music precludes sleep.  Even if one could find ear plugs sufficient to drown out the sound, the building, and thus the bed, vibrate to the bass.

Ferragosto, August 15th, is the end of the late-night music.

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Today, January 15th, marks five months since Ferragosto.  Pollo alla Romana (also known as pollo con i peperoni [chicken with sweet peppers]) is traditionally served on Ferragosto.  Given the five-month anniversary, today seems like an appropriate day to post the recipe.

As you might guess from the name, Pollo alla Romana is from the area around Rome.  It is a simple dish made with chicken, sweet peppers (traditionally red and yellow ones) and tomatoes.  It can be cooked in the morning and served at room temperature later in the day making it a perfect summer dish.

It has become one of my go-to dishes for entertaining when I don’t want a lot of last-minute fuss to distract from enjoying cocktails with my guests.  Made earlier in the day, the dish reheats beautifully in the time it takes to drink a bourbon.

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 Pollo alla Romana (Chicken with Sweet Peppers)
Traditionally this dish would be made with a cut-up chicken. I prefer to use just thighs as I think they take well to braising, which breasts don’t. You can use cut-up chicken parts if you prefer. When a dish says something should be fall-apart tender, I take that literally. It’s the way I grew up eating chicken cooked by my Italian-American mother. That means, for me, the chicken should braise in the liquid for at least 90 minutes if you’re close to sea level and longer if you're at a higher elevation. You can short-circuit that if you want but I think the texture of the dish will suffer.
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Course Mains, Poultry
Cuisine Italian
Prep Time 30 minutes
Cook Time 2 1/2 hours
Servings
people
Ingredients
Course Mains, Poultry
Cuisine Italian
Prep Time 30 minutes
Cook Time 2 1/2 hours
Servings
people
Ingredients
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Rating: 0
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Instructions
  1. Pass the can of tomatoes through a food mill to remove seeds and hard bits of tomato. Reserve the tomato puree.
  2. Slice the peppers into triangular pieces or thick strips.
  3. Using a large heavy-bottomed sauté pan, sauté the garlic in the olive oil over medium heat until medium brown. Discard the garlic.
  4. Sauté the chicken in the garlic-flavored oil over high heat, starting skin side down to render additional fat from the skin, flipping twice, until well browned. Remove and reserve chicken.
  5. Add the peppers to the oil and sauté briefly over high heat to put a light char on some of them. Remove and reserve peppers.
  6. Add the wine to the sauté pan, bring to a boil, and scrape up all the brown bits.
  7. After the wine evaporates, add the broth, tomato puree and oregano. Mix well.
  8. Add the chicken, skin side down, along with any accumulated juices. Season with salt and pepper.
  9. Simmer, partially covered, approximately 30 minutes (or, if you live at high altitude as I do, 60 minutes). Turn the chicken over. Remove and discard the skin (the skin adds lots of flavor as well as collagen to the sauce for a great mouth-feel so please use bone-in and skin-on thighs).
  10. Add the peppers and continue to braise, partially covered, for approximately another hour until the chicken is literally fall-apart tender. During cooking, taste and adjust salt, pepper, and oregano.
  11. Transfer the chicken and peppers to an oven-proof casserole.
  12. If the sauce is not thick, boil quickly to reduce it. Pour the sauce over the chicken.
  13. Sprinkle the top with Pecorino Romano cheese.
  14. Bake at 350°F to brown the top, approximately 15-20 minutes.
Recipe Notes

Copyright © 2020 by Villa Sentieri, LLC. All rights reserved.

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Recipes

Spiedini (Italian Skewered Meat and Vegetables)

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November 20, 2019

Spiedini means skewers.  By extension it also refers to food cooked on skewers.

Zia Fidalma’s spiedini ready to be served. The extra cut-up vegetables were roasted along with the spiedini.

There is evidence that humans cooked food on skewers as far back as 300,000 years ago in an area that is encompassed by present-day Germany.

It’s an ancient cooking method.  So, it’s not surprising that food cooked on skewers is found almost everywhere.

Zia Fidalma cutting sausage for spiedini at her home in Benabbio.

During my month of cooking in Tuscany with Zia Fidalma this past August, spiedini were on the lesson plan.

But first, there was the shopping.  Onions and peppers came from the weekly market in Bagni di Lucca.  Pork and sausage came from her favorite local butcher.  Pancetta tesa came from yet another vendor.  The pantry staples, including olive oil from her own olive grove, were on the ready at home.

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The sausage that Zia Fidalma used is Salsiccia Toscana, Tuscan Sausage.  It does NOT have fennel seed.  What it DOES have appeared to be a mystery, at least temporarily.

Pancetta Tesa produced in the Garfagnana area of Tuscany.

Butchers in Italy who make it say they don’t know because they buy the spice mix from a company.  Whether or not this is completely true is also unknown, to me at least.  Requests from friends and family in Tuscany also came up empty-handed.

A Google search, in Italian, turned up more useful information.  As expected, there is a range of ingredients.  Every recipe has salt and pepper.  Most have garlic (minced, chopped, or in one recipe, rubbed on one’s hands before one mixes the sausage!).  Many have a bit of wine, both white and red are called for.  I found one recipe that indicated that finely minced sage could be added if desired but NOT fennel!

Ingredients ready to be skewered in Zia Fidalma’s kitchen.

So, basically, Tuscan sausage is very sparingly flavored with salt, pepper, garlic and maybe a bit of wine.

For a traditional Tuscan taste for these spiedini, purchase (or make) an “Italian” sausage without fennel and without red pepper or paprika.  (Note, there is no such thing as “Italian” sausage in Italy.  Like most foods in Italy, sausage is hyper-local and varies from region to region, province to province, and often town to town.)

Zia Fidalma’s spiedini ready to be cooked.

Nobody is going to complain, however, if you use sausage with fennel seed as I had to do when I was unable to find sausage without fennel after trying four markets in Santa Fe.

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Pancetta tesa (sometimes called pancetta stesa) may be more difficult to find than the correct sausage, however.  Pancetta tesa is flat, not rolled.  It is better to use for spiedini because it is easier to cut into shapes that facilitate skewering.

On the same day that I made spiedini with Zia Fidalma, we looked at a house for sale in her village. I’m still smitten by the house and the views and the idea of spending summers there!

While you might spend 30 to 45 minutes cutting up the meat and vegetables and threading them on a skewer, the cooking process is easy.  Feel free to experiment with the herbs, but I’ve called for the herbs that are most commonly used in Tuscan cooking.

Print Recipe
 Spiedini (Italian Skewered Meat and Vegetables)
If you want a more elegant look, take the time to cut the ingredients to the same size, approximately 1-inch squares. For a more homestyle appearance, as shown in the pictures, some variability is fine as long as none of the pieces is extremely large or small. The exact sequence of how to skewer ingredients is up to you but I have provided a suggestion that worked well with the quantity of ingredients I had.
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Course Mains, Meats
Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Mains, Meats
Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut each link of sausage into four pieces.
  2. Cut the pork into 24 pieces.
  3. Cut the pancetta tesa into 36 pieces
  4. Cut each pepper into 12 pieces.
  5. Separate the onion into layers and cut 36 pieces of onion about the same size as the pepper pieces
  6. Thread the meat and vegetables onto 12 skewers in the following order: Pepper, Pancetta, Onion, Pork, Pepper, Pancetta, Onion, Sausage, Pepper, Pancetta, Onion, Pork.
  7. On the bottom of a shallow roasting pan large enough to hold the skewers in a single layer, put the rosemary, sage, bay leaves, oregano, juniper berries and garlic.
  8. Put the skewers on top. Season generously with salt and pepper. Drizzle with olive oil.
  9. Roast at 400°F until the meat is cooked, approximately 20 to 30 minutes, basting occasionally with the oil from the pan.
  10. Arrange the skewers on a serving platter. Pour the oil over top being sure to add the cooked herbs and garlic. Serve immediately.
Recipe Notes

Copyright © 2019 by Villa Sentieri, LLC. All rights reserved.

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Recipes

Cotechino with Lentils

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January 2, 2019

Cotechino is not a food I grew up eating.  It entered my food canon through my husband’s family, Northern Italians all!

Over the years we’ve melded together our different family traditions.  Although there’s some variability from year-to-year based on travel plans and invitations to the homes of family and friends, our usual sequence goes something like this.

Cotechino purchased at Eataly in Los Angeles. We had one on Christmas Eve and two on New Year’s Eve. The last one is in the freezer waiting for my return from Italy.

Pasta Ascuitta on Christmas Eve harkens back to my childhood when Christmas Eve dinner was a groaning table full of seafood at Aunt Margie and Uncle Joe’s house.  Pasta Ascuitta was only one of many dishes, including Baccala cooked in Tomato Sauce with Green Olives, Braised Stuffed Calamari, Breaded and Fried Cod, Spicy Mussels in a Garlicky Tomato Sauce, and on and on and on.  Mostly, now, we have a quiet Christmas Eve dinner with my in-laws at which we serve Pasta Ascuitta and call it quits!

That means somewhere else over Christmastime we have to fit in Baccala since it is a favorite of my in-laws.  This year we had it several days before Christmas.  I bought the baccala at Eataly in Los Angeles (on the second of my two trips to secure a visa for my three-plus months in Italy that start in early January).  It was truly the best baccala I have ever had.

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My family didn’t have any specific traditions for what was served on New Year’s Eve but New Year’s Day always saw Pork, Sauerkraut and Sausage with Dumplings.  That meal, repeated in one fashion or another in most homes in Johnstown, PA, pays homage to the original German founders of the town.

Somewhere around New Year’s Day my mother-in-law would make Cotechino with Brovada.  Brovada is turnips that are fermented in grape pomace left over from crushing and pressing grapes for wine.  Since Brovada is unobtainable (in my experience) in the United States, my mother-in-law would pickle turnips in red wine vinegar to create a reasonable substitute.  The turnips are peeled and shredded before cooking.  Brovada ends up tasting remarkably similar to sauerkraut.

Before Frank and I started spending New Year’s in Palm Springs, we would host a New Year’s Eve dinner at Villa Sentieri at which we served Cotechino as the appetizer course.  Although Cotechino is typically served with Brovada in Friuli, it is served with lentils in most of the remainder of Northern Italy.  I always opted for lentils for the New Year’s Eve dinner, leaving my mother-in-law to make it a second time with Brovada.

Many of our traditions got up-ended this year.  For Christmas Eve dinner we had Cotechino with Sauerkraut!  My mother-in-law did not make Brovada this year and said she preferred to have the Cotechino with Sauerkraut rather than Lentils.  I used the sauerkraut portion of my recipe for Pork with Sauerkraut.  It was a great combination.  I also made Dumplings just because everything is better with dumplings.

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That means we didn’t have Pasta Ascuitta on Christmas Eve for the first time in I-don’t-know-how-many years!

The cotechino with sauerkraut and dumplings we had on Christmas Eve.

Even though we didn’t host New Year’s Eve dinner this year, I was assigned the task of making the first course for the dinner hosted by our friends John O’Malley and Bob Reddington in Palm Springs.  I jumped at the chance to make Cotechino with Lentils.  The Cotechino came from Eataly in Los Angeles, and like the Baccala, was excellent.

As I’m writing this blog on the first of the year, and contemplating what to make for dinner today after a holiday season marked by over-consumption and with no time to recover before leaving for my three months in Italy on January 7th, I think we may just have Spaghetti with Garlic, Oil and Red Pepper.  Pasta Ascuitta will need to wait for another year!

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 Cotechino with Lentils
The lentils make a wonderful dish on their own without the cotechino. The lentils are better if made a day or two in advance and refrigerated. For added flavor, let most of the broth evaporate during the first 30 minutes then add enough of the cotechino cooking water, skimmed of fat, to make the lentils loose but not soupy. If the broth has salt, it may be necessary to reduce the amount of salt called for in the recipe. Save the fennel fronds to garnish the cotechino, if desired.
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Course Appetizers and Nibbles, Mains, Meats
Cuisine Italian
Prep Time 20 minutes
Cook Time 3 1/2 hours
Servings
people as an appetizer
Ingredients
For the Lentils
For the Cotechino
Course Appetizers and Nibbles, Mains, Meats
Cuisine Italian
Prep Time 20 minutes
Cook Time 3 1/2 hours
Servings
people as an appetizer
Ingredients
For the Lentils
For the Cotechino
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Instructions
For the Lentils
  1. Cut off the stalks of the fennel before dicing.
  2. Reserve the fennel fronds for garnishing.
  3. Sauté the carrot, onion, fennel, and garlic in the olive oil in heavy-bottomed Dutch oven until the vegetables begin to soften, approximately 15 minutes.
  4. Add the broth and bay leaf. Boil gently, partially covered, for 15 minutes.
  5. Meanwhile, rinse and drain the lentils.
  6. Add the lentils to the broth. Bring the lentils to a gentle boil, partially covered, and cook approximately 30 minutes, adding salt and pepper after the first 15 minutes.
  7. If making the lentils in advance, remove them from the heat, cool to room temperature, and refrigerate.
  8. When ready to serve, bring the lentils to a gentle boil with enough of the cotechino cooking liquid, or water, to loosen them but not make them soupy. Cook until tender but not mushy, approximately 10-15 minutes longer.
  9. Taste and adjust seasoning if necessary.
For the Cotechino
  1. Prick the sausages in several places using a pin. If the holes are large the casing may split during cooking.
  2. Put the cotechino in a large pot, cover with cold water, simmer, covered, approximately 2 ½ hours.
  3. Mince the fennel fronds while the cotechino cooks.
  4. The cotechino is best served piping hot as soon as is it removed from the cooking liquid.
  5. Slice the cotechino.
  6. Plate several slices of cotechino on top of some of the lentils and garnish with minced fennel fronds, if desired.
Recipe Notes

Copyright © 2019 by Villa Sentieri, LLC. All rights reserved.

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