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Posts Tagged ‘Extra Virgin olive oil’

Last year on my birthday, Peter and I took a ride down the mountain and up another.  It was suggested that we take a ride to Cusano Mutri, so we did, and there we came upon a little restaurant, a cafe really.  The trip was filled with one postcard after another.

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Oh Look A Mucca!

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The town itself is lovely and also medieval.  I haven’t gone up the road to their castle but from a distance it seems much more intact.  I was told it was not as old as the fortress in Guardia.  img_0186

 

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La Piccola Perla Del Maltese is right out of Central Casting as is the owner Franco and his wife.img_0188

And the food!  I ordered an appetizer for Peter and I when we were there and didn’t tell him what it was because if I did he probably wouldn’t eat it.  The restaurant is known for its pork dishes.

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Porchetta, mozzarella and porcini mushrooms – delicious (but a little too much fat for me)

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“OMG These Tomatoes Are From Heaven”

Clearly Joel had a lot to say about the unbleivably out of this world bruschetta!  20180521_124436

The really funny part of the day was the demeanor of the owner.  I don’t think I’m going to be able to express how bizarre this was; It’s noon, we arrive.  The restaurant door, albeit hanging beads is open so I walk in.  Its dark and no one is in the cafe.  I walk up to the bar and yell out “HELLOOOO”. Out he comes from the back room, no greeting smile on his face.  I smile and say ciao and say “Mangia pranzo? ” Incredulous, he looks at me.  You would think I just asked him to cater a party of 25 within the hour.  I smile again and  point to Joel and say, “Mio figlio” to which he nods and extends his hand.  Perhaps he has now recognized me as the nut job who showed up a week ago in the mid afternoon AND AGAIN no one was in the restaurant but Peter and I.  He must wonder how do I manage to arrive at the most inconvenient times?  Well what is the convenient time?  Anyway, to further put him out, Joel wanted to eat outside, so we sat at a picnic table and Franco  put a tablecloth on it, put out the outside napkins not the cloth ones.   A few moments later he returned wearing a white apron and inquired in Italian of course if we wanted a drink. Then he sat down (yes he sat down) and wanted to know what we wanted.  Long story short, we ordered two beers, two pastas, two salads, a bruschetta and some water and it came to 20 Euros.  Joel loved it all, and is sure this is the way to live.

So for the second year in a row I’ve been blessed to celebrate my birthday in Italy in this quaint little restaurant which serves the best pasta I’ve ever tasted!

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Pasta with Vodka Sauce & Chicken

Pasta with Vodka Sauce & Chicken

Not every meal can be made with fresh ingredients, although probably our European counterparts might argue otherwise, especially the French.  But then again, this from a country where even ordinary people have 4 weeks vacation and probably don’t work till 6 or 7:00pm every night.  So since we Americans like to work so much, we have to compensate by making up the time somewhere else, like preparing the evening meal.  Of course here in NYC where people routinely work late, they just don’t bother to cook;  You can hardly find a kitchen in The City that doesn’t have a drawer, box or folder full of take-out menus!  Anyway, this recipe is for those times when getting dinner on the table quickly is a necessity.   Paired with some pan-steamed broccoli, this makes a lovely weeknight meal.

INGREDIENTS:

1 lb penne rigate (or any lined pasta) cooked per pkg directions

1 24 oz jar of Vodka Sauce

1 TBS olive oil

1 pkg (2 breasts) of garlic marinated chicken breasts**

1 TBS basting oil*

1 TBS butter

4 tsp shredded Parmigiano-Reggiano cheese

* Basting oil (Wegman’s) can be made by adding garlic powder, thyme and parsley to canola oil

** Wegman’s sells the chicken breasts already marinated, you can do so the night before in some  olive oil, garlic, lemon juice.  Forget the fennel unless you have some.

DIRECTIONS:

Simmer sauce on low in small saucepan.

Heat olive oil in large pan on MEDIUM-HIGH, until oil fairly smokes;  add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper-bag brown, 3-4 minutes.  Reduce heat to MEDIUM; cook chicken 10-12 minutes, until internal temperature reaches 165°.

Add basting oil and butter to pan; swirl.  Baste chicken with spoon, 1-3 minutes. Transfer to clean platter. 

Toss pasta with warm sauce. Divide evenly on 6 plates, top with sliced chicken. Sprinkle with cheese before serving.  I used a platter (family style).

Recipe from Wegman’s Menu magazine

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TUSCANY

TUSCANY

It’s Tasty Tidbits Tuesday!  You know I love to cook on the weekend, especially at the shore because the kitchen is bigger although the stove is smaller as is the oven.  The real reason I love cooking in New Jersey is the accessibility to several marvelous grocery stores and two magnificent fruit and vegetable stands.  Believe they don’t call New Jersey the Garden State for nothing! Unabashedly, Wegman’s is my favorite grocery store and I love making the recipes in their seasonal MENU magazine.  This recipe for Tuscan Baked Beans is in the latest edition.   I don’t know if it was meant to be a main dish but it certainly would satisfy a vegetarian or vegan.

1 pkg dry Great Northern Beans OR 4 cans of Great Northern Beans undrained.

9 cups of water* (only needed it you use the dry beans)

24 leaves of fresh sage OR 20 if you are NOT using dry beans

2 sprigs of fresh rosemary, OR 1 if you are NOT using dry beans

1/2 cup of Extra Virgin olive oil, divided

1  1/2 pkgs of chopped onions.  (12 oz)

4 cloves of garlic, finely diced

8 plum tomatoes, chopped

1 TBS salt

1 tsp pepper

1/4 cup basting oil (olive oil with Italian herbs in it)

2 cups of Panko bread crumbs

You’ll need a stockpot* and a braising pan

** indicates usage with the dry beans

*Place sorted and rinsed beans in stockpot.  Cover with about 2 inches of water, tilt cover to vent and soak 8 hours or overnight. Drain the beans.  Put the beans and 9 cups of fresh water in the stockpot. Heat on HIGH uncovered, until boiling.  Skim off as much foam as possible.  Add 4 leaves and 1 sprig of rosemary to the pot.  Reduce to MEDIUM.  Cover, tilting to allow steam to vent.  Cook one hour, do not stir.

Heat 1/4 cup olive oil in braising pan on MEDIUM.  Add onions and garlic, cook, stirring occasionally, for 5 minutes.  Chop 20 sage leaves and sprig of rosemary, add to onion mixture.  Cook 1 minute.

Add tomatoes, salt and pepper.  Simmer for 10 minutes, stirring occasionally.  Remove from heat.

Check beans for tenderness. If not quite tender, cover completely and cook an additional 15 minutes.

Preheat oven to 375 degrees.  Add beans and liquid to the onion mixture in braising pan.  Stir to combine. Drizzle remaining olive oil and bake for 60 minutes.  Beans will be done when liquid is syrupy and bubbly.  Carefully remove from oven, season with salt and pepper.

Mix basting oil and panko crumbs in small bowl.  Place mixture over beans and return to oven, bake 20-30 minutes until topping is brown and crisp.

This makes enough beans to feed 8 people. It tastes great, REALLY!!

Recipe from Wegman’s MENU magazine 

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