Pratola Riso and Radicchio

    While visiting family again this year in Pratola Peligna, Italy, we were served this beautiful, yet odd color dish of rice. It was sat on a plate in a square and looked quite like a rice crispy treat, however purple and definitely not a sweet dessert. After taking the first bite, the bursting flavors in your mouth were amazing. This rice dish was definitely a highlight of the meal that evening and I just had to recreate it when I got back to the States. Pratola Riso and Radicchio.

Ingredients:

• 2 1/2 cups Arborio rice
• 3 tbs olive oil
• 2 tbs butter
• 1/2 white onion diced
• 2 1/2 cups chicken broth
• 1 small head radicchio diced
• 3 cups red wine
• 1 cup grated Parmigiano
• 1/2 cup shredded mozzarella
• Salt/pepper

1. In a large saute pan melt butter and oil until just hot enough.
2. Saute onion until translucent.
3. Stir in rice and let it just start to brown and soak up the butter, oil, and onion.
4. Slowly start stirring in the wine about a cup at a time until the rice begins to soak it up and you need to add more. Continue stirring.
5. Next, start adding in the chicken broth the same way. Continue stirring and standing over the stove as this process may be lengthy but well worth it.
6. Once all the liquid is absorbed. Turn off heat and stir in 1/2 cup Parmigiano until incorporated.
7. In a 9 x 13 inch greased baking pan spread the rice mixture.
8. Top with the mozzarella and the last of the 1/2 cup Parmigiano. Bake in 350 degree oven for about 15 minutes.
9. Let cool, slice and serve.

This side dish, antipasto, etc., was amazing and your quests will love the flavor of it.

Prep Time: 5 minutes
Cook Time: 35-40
Serves: 4 +

Sage Buttered Chicken With Browned Gnocchi

 

I was in Toledo visiting one of my cousins one weekend. She took me out to this very nice but comfortable restaurant in downtown called M Osteria. A great upscale joint serving fresh pastas and other continental fares. One of the entrees that we both ended up getting was this Frenched Chicken served with sautéed gnocchi and fresh vegetables. The flavor from the combination of the dish was fantastic that I had to recreate it. I was unlucky in getting my butcher to cut a chicken "frenched" style, so I opted for just a couple of breasts on the bone. I also made my own homemade gnocchi to saute for this delicious dinner. Sage Buttered Chicken With Browned Gnocchi.

 

 

Ingredients:

 

(For Chicken)

• 4 large bone in chicken breasts
• 1 stick butter
• 1/2 cup white wine
• 4 large sage leaves chopped
• 2 cloves garlic diced
• 1 tsp lemon zest
• Fresh chopped parsley

 

(For Gnocchi)

• 3 tbs butter
• 1 large sage leaf chopped

 

1. In a large saute pan melt the butter over medium high heat.

 

2. Salt and pepper the chicken on both sides and brown in the butter covered. (Do not burn the butter so adjust heat to prevent this.)

 

3. Remove chicken and place in a large casserole baking dish.

 

4. In same saute pan over medium heat, toss in sage, garlic, and lemon zest and saute until fragrant.

 

5. Pour in white wine and simmer on low until it thickens up.

 

6. Toss in parsley and pour over the chicken in baking dish. Cover and cook in 210 degree oven for 1 hour 20 minutes.

 

7. Once chicken is coming to an end of its cooking time, cook gnocchi accordingly in salted boiling water. Remove

 

8. In same saute pan that chicken was in, melt another 3 tbs of butter. Toss in the sage.

 

9. Drain gnocchi and toss into the saute pan and cook until all sides of each little dumpling are browned.

 

10. Serve along side the chicken.

 

 

This dish was a major hit! The amount of flavor oozing out of the chicken was fantastic. The addition of the crunchy, yet still soft gnocchi was to die for. Definitely give this one a try.

 

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Serves: 4+

 

 

Scaloppine Elisabetta

   

    This dish is so happily named after my fantastic and wonderful mother Elizabeth, or Betty as she likes to be called. This is one of those easy dishes that people think you actually spent a lot of time on it. It can be made with chicken, veal, or pork. The word "scaloppine" simple translates into "thinly sliced". This type of meat can be served any way you like it. Whether it is just plain with a side dish, covered with a nice sauce, or served even as a sandwich, it would still be called scaloppine.  As a child my mother served this all the time. Sometimes it was chicken, sometimes pork, and other times veal. We never knew until we sat down at the table and she stated which one it was based on availability in the fridge and what was on sale at the local grocery. I had almost completely forgotten about this dish as she hadn't made it in a long time and neither had I. I asked her about it and she got all excited that she too wanted to make it soon. You will be surprised how easily this dish is and what a huge amount of flavor it packs. Scaloppine Elisabetta.

 

Ingredients:

• 3 boneless skinless chicken breasts
• Flour
• Olive oil
• 2-2 1/2 cups white wine
• 2 tbs marinara
• 3 thinly sliced cloves fresh garlic
• Salt/pepper

 

1. Take chicken breasts and place between 2 sheets of plastic wrap and pound down with a mallet, rolling pin, etc. until nice and thin. Salt and pepper both sides and dredge in some flour.

2. In a large thick bottom skillet drizzle some olive oil and raise heat to medium high.

3. Pan fry the meat for roughly 3-5 minutes each side until nice, brown and crisp. Remove and set aside on a plate.

4. Now, pour in some of the white wine about half a cup at first. Scrape up the bits of browned meat from the bottom of the pan and decrease heat to low.

5. Toss in the sliced slivers of fresh garlic and stir around.

6. Keep pouring in the wine a little at a time until finished as it will reduce and thicken up.

7. Stir in the marinara sauce and mix well. Keep stirring as this sauce will thicken up quickly. Once nice a thick reduce heat. Spoon over each piece of meat to serve.

 

AMAZING!!!! I cannot say enough how great this dish is. It is so full of flavor with just a few simple ingredients that you would swear it was made by a certified chef. This dish is definitely a crowd pleaser and one you should showcase to impress. A few hints; we use Pinot Grigio but you could use your favorite white wine. We also use our own left over marinara sauce.

 

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 3



My beautiful mother



Elizabeth "Betty"

Roman Chicken Pasta

Roman Chicken

 

     I first came upon this dish while watching one of my favorite celebrity chefs and long time crush; Giada  de Laurentiis. I love how she has great ties with her heritage and takes traditional dishes from her family and makes them her own. She is definitely a talent and I still to this day enjoy watching her.  I then went to Italy on my first trip and also came across a similar dish while there. This dish is so flavorful and full of tasty goodness. I changed mine up a bit and always serve it with a good homemade fettuccini. The combination of chicken, pancetta, peppers, the saltiness from the capers and the fresh herbs are fantastic. This dish is so easy and quick that you will be surprised how good it is. Please enjoy my Roman Chicken dish.

Ingredients:

• 1-2 boneless chicken breasts
• 1/2 cup diced Pancetta
• ¼ cup olive oil
• ½ red bell pepper
• ½ yellow bell pepper
• 1 clove garlic
• 1 small can diced tomatoes
• 1/3 cup white wine
• ½ tbs thyme
• ½ tsp oregano
• ½ cup chicken stock
• Capers
• Parsley

 

 

1.       Salt and pepper the chicken and in a large skillet drizzle the olive oil and brown the chicken.

2.       Remove chicken and sit aside. Saute pancetta and diced up peppers until tender.

 

 

3.       Toss in garlic and cook till fragrant.

4.       Toss in the can of diced tomatoes and white wine and simmer until wine has reduced.

5.       Pour in the chicken stock and herbs. Bring to a low simmer.

6.       Dice up the chicken into chunks and place back in the pan.

7.       Stir in the capers, cover and simmer until the chicken has cooked.

8.       Toss with your favorite pasta. Or if you do not want to serve as pasta you can keep the chicken whole and serve with the sauce poured over it.

 

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Serves: 2-4



Shrimp Fra Diavolo

Shrimp Fra Diavolo

     Fra Diavolo is a spicy tomato based sauce that can be served on most anything. An Italian-American creation that is sort of combination of different Italian sauces with its spices and flavor. The name means "brother devil" and is a definite when you taste this delicious spicy sauce. The tomato taste and the heat from the chili wake up your taste buds in a blast of flavor. I hadn’t really had this dish before. My mother strictly stuck to the basics of her Italian meals. I have always been one to try different dishes. Combine flavors and influences from other cultures in making a delicious meal. One might say I am more adventurous than her. Oh well.  She occasionally likes my creations.  Shrimp Fra Diavolo.

Ingredients:

• 1/2 lb fresh shrimp
• 1 10oz can crushed tomatoes
• 1/2 white onion
• 1 large clove garlic
• 1/3 cup white wine
• 1 small handful diced fresh basil
• 1 tsp oregano
• 1/2 tbs chili flakes
• 1 10oz can cannellini beans
• Olive oil
• Salt/pepper

     In a large skillet sauté your onion in a little olive oil until translucent. Toss in the garlic and sauté until fragrant. Mix in your shrimp and white wine and sauté until the wine starts to reduce. Mix in the crushed tomatoes, basil, oregano, chili flakes, and beans. Stir, cover, and simmer for about 15 minutes and salt and pepper to taste. That’s it. It doesn’t take long for the shrimp to cook and as for the other ingredients; they blend very well and quickly together to create a wonderful, spicy, full of flavor dish. I served this over a bit of cooked orzo pasta but feel free to try it with rice, spaghetti, or what ever you have in your pantry. Serves about 2-4 people. Enjoy.

Sausage, Asparagus, and Ziti

Sausage, Asparagus, Ziti

 

     This dish was inspiration in and of itself. It's not a family recipe; it's not one I found in some cookbook or on the internet, it is just one I came up with on the fly. I had some left over half pound Italian sausage in the fridge as well as some fresh asparagus.  I also typically always have some cream lying around in the back of the fridge that I like to use up. I had a small box of ziti in the cabinet that I wanted to get rid of so I quickly came up with this very delicious dish. Add in some fresh thyme and white wine and you have a wonderfully sharp and kind of light pasta dish. 

 

     Asparagus is one of my all time favorite vegetables.  I love it grilled, lightly oiled, sprinkled with a bit a sugar and you have a wonderful caramelized veg with a bite. I like it rolled in prosciutto, sautéed in some balsamic, and of course baked or cooked in things.  When I decided to come up with this dish I thought what better way than to cook it slightly in the pasta sauce and create a great summer dish.   I hope you enjoy my Sausage, Asparagus, and Ziti.

 

Ingredients:

• 1 small bundle of asparagus cut into threes
• 1/2 lb ground Italian sausage
• 1/2 cup heavy cream
• 1/4 cup white wine
• 4 sprigs fresh thyme
• Salt/pepper
• Ziti pasta

 

     In a large skillet over high heat brown your sausage and remove from the pan. In same skillet add a little olive oil and sauté your asparagus for a couple minutes. Pour in the white wine and scrape up the browned bits from the sausage. Pour in the cream and thyme sprigs. Stir back in the sausage and turn down the heat and sauté for about 10 minutes. Meanwhile cook the ziti in a large pot of salted boiling water.  Toss with the sausage mixture, add a little fresh shredded parmesan cheese, and voila! You have a delicious and quick evening meal. I was surprised by how good this was. As I mentioned I had to use up what was in my fridge. The combinations of ingredients really are common to be used together but in many different ways. Give this dish a try. Quick and easy. Serves 2-4.

 

Lemon Rosemary Chicken

Lemon Rosemary Chicken

 

     It is Mediterranean month on my foodies+ community on Google+. I decided to invent my own dish based on some amazing ingredients you can find in the Mediterranean. Lemons are so popular in the southern part of Italy as well as in Greece. They use lemons for almost anything. Rosemary and fresh garden vegetables are also a big part of the cuisine. I included some white wine because wine is found in almost every meal. This dish was great. I was so proud that I put this together on a whim. I was sitting at work trying to figure out what to make for dinner on the weekend but knew my schedule might change due to my other job. I hurried to the store on a Thursday evening and prepped all the vegetables that night so as to put it all together early Friday morning for a wonderful start to my weekend. Hope you enjoy this Lemon Rosemary Chicken.

 

Ingredients:

• 3 chicken breasts
• Zucchini
• 2 small yellow squash
• 1/2 green pepper
• 1/2 white onion
• Cup white wine
• Cup chicken stock
• 1 lemon
• Sprig fresh rosemary
• Salt/pepper

 

     This is so easy and amazing I couldn't believe how good it was. Simply take your zucchini and squash and slice them. Take the onion and pepper and slice them into strips. Place half the vegetables in the bottom of a Dutch oven. Salt and pepper your chicken breasts and place them on top. Lay the sprig of rosemary along side the chicken. Slice the lemon into roughly about 4 slices and lay them on top of the chicken breasts. Take the rest of the vegetables and lay them on top of that. Pour the white wine and chicken stock into the pot. Cover and place in a 200-degree oven and let cook for roughly 3 1/2 - 4 hours. That simple. Once you remove the lid the aroma that fills the air is amazing. I placed mine in the oven before I went to work and when I came home for lunch it was finished. This dish is so fresh tasting, crisp from the lemons and full of flavors from the vegetables and rosemary. This recipe serves about 3-4 people. I love it and so will you.

What it will look like before and after you place in oven

 

 



The "Estate" of Things: Diggy's Fruit Salad

 

      This post is not only about a simple fruit salad but more importantly where the recipe for this salad came from.  My amazing, loving, quirky, eccentric, imaginative, talented, overall artistic aunt created this for many family reunions.  She recently passed away this year and it has been very hard and confusing at the same time.  I had been appointed as executor of her estate.  To make a long story short, she had been sick for quite some time and finally decided to go to the hospital after many days of convincing.  She had not been seen by a doctor in over 40 years.  She was a dreamer, a loner, an island in and of herself. As in typical Aunt Candy style we spoke at least once a week over the phone or she would stop by my apartment for a chat.  A chat about the state of the world, religion, life, travel, food, sex, relationships, you name it we discussed it. Prior to her going into the hospital it had been a while that we had spoken.  The last time we did we discussed me becoming her MPOA, POA, and Executor of her estate if and when something would happen to her.  I was glad and proud to take on such responsibility for her.  See, I am the youngest of her nieces and nephews.  The youngest of 22 and she did not have any children of her own.  I had always been special to her.  She helped raise me while my parents were at work while I was young. 

      Her life was a story all in its own. From growing up in a small town in WV to traveling the world and working in the theater scene in NYC. She taught me to play, to act, to have fun. This woman was amazing. She continued to write, direct plays, act in, and perform even in her local town.  She did things right.  Her mind was full of ideas. In fact she came up with this simple but amazingly delicious fruit salad.  I share below not only the recipe but some photos of my wonderful and beloved Aunt Candy, or as I like to call her, Diggy.  (I was unable to say Aunt Candy when wee little).  I have been spending most of my weekends cleaning out her place and getting the "Estate" settled.  Lots of work and learning new things that goes into finalizing one’s life.  It's a lot harder than just passing into the afterlife.  I still have my days where I feel lost without her.  Confused to what happened and trying to determine what to do next. 

     So on to the recipe.  This fruit salad is not like any other fruit salad you have had before.  Most people just cut up their fruit, add a little yogurt or sugar water and that is it.  Not Diggy, she made hers much different.  It is amazing.  The burst of crispness from the wine, the odd combination of fruits with floral accents from the herbs is very surprising. Actually having this salad was my first experience in tasting lavender with any type of food.  Quite interesting flavor additives that you find in the American version of Herb de Provence. So here goes: Diggy's Fruit Salad

Ingredients:

• 2 bananas sliced
• A small bunch of grapes sliced
• 1 packet blueberries
• 4 kiwis sliced
• 2 pears sliced
• 2 peaches sliced
• 6-8 Clementines peeled
• 1 1/2 cup white wine
• 1/2 cup sugar
• 1 1/2 tsp Herb de Provence
• Lemon juice

     Cut up your fruit as desired into equal sized bites and place in a large serving bowl.  In a small sauce pan add your wine and sugar and bring to a slow boil until the sugar has dissolved and your alcohol has burned off.  Stir in your Herb de Provence and continue to simmer for about a couple minutes.  Pour over the fruit and add in some lemon juice.  Toss to incorporate, cover, and refrigerate to chill.  Viola! That is it.  As I said this salad is unlike any other you have tried before.  It's crisp and fresh just like spring.  Enjoy.

 

Aunt Candy and I (she's actually eating this salad in this picture)

Aunt Candy in one of her plays

Diggy

The "Spirits" of Family Season 2

     That time of year again, that time when you finalize and bottle your second round of wine making.  As posted before my cousin and I started taking over the family tradition of making homemade wine.  Last year we did it strictly with the grapes from our parent’s arbors growing in their backyards.  This year we thought we would try something a bit different.  We added two other flavor additions: Black Currants and Black Cherry.  Our attempt at making close to a good Cab, which we love to drink.

     After our first year of learning the ropes of what to do things moved a bit quicker this time around.  From juicing the grapes, adding the right amounts of yeast and other additives, racking, racking, and more racking, to eventually stopping the fermenting and back sweating to bottling, everything seemed a bit more comfortable this year. We did do some things differently this time.  We racked earlier than the previous year and more often this time around. The only mishap this year was we got large corks than last time which created its own comical moments of trying to insert without creating a mess. 

     We are sticking with the brand of our wine, Binato, a combination of our two names Irish/ Italian.  The name for each year though will change as we do a different recipe.  This year as we wanted it a bit darker and more body, we chose the name Bevanda Del Diavolo, (drink of the devil).  Something mysterious, dark, and sexy at the same time.  We designed the label by incorporating a Celtic demon figure.  Pretty cool if you ask me.  The taste was different this year.  Not as "grapey" as before.  You could taste the different fruit additives.  It also had a bit more body this time around.  Still a light bodied wine but good.  Guess we have the "Spirits" of family down pact almost.

Mashing again

Seriously!?

Our new stirrer

Removing the must

Racking stage 1

After rack 1

 

After second and third rack

 Corking

Labeling

Final product

If Memory Serves- Chicken Olevano

Chicken Olevano Pasta

 

     In honor of my Aunt Joan, (my father’s sister), she emailed me this recipe years ago when she was still with us.  We used to email each other many times a month, whether it was pictures, jokes, or family history.  She was helping me at times with information pertaining to the Irish side of our family.  I have many many fond memories of my Aunt Joan.  I, with my parents and brothers, would spend many summers up at her and my Uncle Danny's lake house in PA with them and my cousins.  I loved it up there.  It was such an amazing place to learn to swim, sail, and vacation.  My Aunt Joan had such an infectious laugh and she loved to tell stories.  One such story, that she so happened to email me once, was about a local priest of their church.  In fact while I was cleaning out my email folders I came across this email and thought, what a perfect find not only because it was from her, but because it included a recipe that I could make in memory of her. 

     She titled this dish "Father DiLillo's Chicken Olevano".  As the story goes, this priest made this dish using solely the olive oil specifically from the Olevano commune in Italy where he was from.  She specifically said it was also his family that made this olive oil.  Sadly, I had to use my own olive oil that was available but made this dish according to her directions.  Her email continued on by stating that she was giving me this recipe so I could recreate it for my mother, (whom is Italian), who had this dish while staying one summer with my Aunt Joan and she apparently loved and raved about this dish.  Funny thing is that my Aunt Joan was actually eating the leftovers next to her computer as she was writing this email.  (She specifically had to inform me of that and even added the oooohs and aaaahs and yummy noises). This weekend I decided to have my parents over for dinner and make this special dish. So here goes: If memory serves, in honor of my Aunt Joan and her friend Father DiLillo- Chicken Olevano.

Ingredients:

• 3 lg Chicken breasts
• Balsamic vinegar
• Olive oil
• Lemon pepper
• 2 cloves diced garlic
• 1/2 diced white onion
• Parmesan cheese
• 1/2 green bell pepper
• 1/2 red bell pepper
• 2 small yellow squash cut into strips
• 1 cup diced baby portabella mushrooms
• 1/2 cup chicken stock
• 1/4 cup white wine
• Pasta alla chitarra
• Salt/pepper

     Preheat oven to 375 degrees. Take the thawed out chicken and place in a dish large enough to marinate in. Brush all chicken with some balsamic vinegar, then olive oil, the diced/crushed garlic, and some sprinkle of the lemon pepper.  Toss with the diced onion and let marinate for at least an hour.   Meanwhile julienne the green pepper, red pepper, and the squash.  Dice up the mushrooms. Place chicken in a baking dish and cover with the peppers, squash, and mushrooms.  Sprinkle on some parmesan cheese.  Pour in the chicken stock and white wine.



 

 Cover with tinfoil and bake in a 375 degree oven for 50 minutes. Remove from oven toss with your favorite pasta and serve.  Serves 4 people.  Thank you Aunt Joan.  Memories of you were had by all this evening at dinner.  We talked, laughed, and even remembered the good times.  Miss you as always.

Mom enjoying dinner 

Dad remembering his sister

 

My Aunt Joan 

 

 Aunt Joan and my father

 

 

The "Spirits" Of Family- Traditional Wine Making

       

     As I have mentioned before, I wanted my blog to be more than just about food or books.  This blog is supposed to be about my "Recipes I Live By" or recipes for life.  What does this mean you ask? Well it's what makes me, me!  I come from a very large, obnoxious, loud, boisterous, eccentric, creative, tight knit, wonderful family that I would not exchange for anything.  Not even all the money in the world.  My family is amazing.  We are so close that we do almost everything together, from traveling the world, dinners, to even the littlest thing of going to the movies.  We are each other’s best friends. We are each other’s confidants and counselors.  And even when we fight, we are the ones we each turn to when we want to attack back with a vengeance.  Anyways, wine making was in our blood.  Our grandparents made it.  Our great grandparents made it.  Even when we traveled to Italy as a family we discovered our cousins still living there still make their own wine. 

     For years my family has grown grapes in their backyards.  My parents live next door to my uncle and aunt and they too had grapes growing in their yard.  My uncle, my mother's brother, used to take the grapes and follow in his father's footsteps by making homemade wine as well.  It had been years since he had made any and it caught my curiosity to learn this trade that our family has done forever.  I approached my uncle and asked him to teach me the ways of wine making.  He excitedly agreed.  That summers end, him, my aunt, and my parents harvested the grapes off of their arbors to freeze and store for myself and my cousin to learn the trade of "Spirit" making.

     Once the first of the year hit we chose a weekend that was good for both of us and started the smashing process.  My uncle made us some "mashers" and so began the tedious process of mashing grapes for their juice.

          We then strained each bucket of juice into large crocks using cheesecloth as best as we could.  

 

 

         Once we had all the grapes smashed, that our little arms could handle, we added some special ingredients to help the fermentation process.  Ingredients such as pectin, wine yeast, and some others.  We covered each crock and kept by the furnace in the cellar for 5 days.

 

 

Then came the first round of syphoning, racking, and sweetening.

 

Cut to two months of sitting in the dark and sealed.

To another round of syphoning and racking and one more month of sitting in the dark.  We added some "finisher" to bring out more of a taste and stop the fermentation process.

Viola! The finished product.  The sweet grape smell just like the streets of Italy.  A beautiful rose color with just the right amount of "spirit" Not bad for my first time of attempting this family tradition.  We were able to get roughly 25 bottles out of 8lbs of grapes.  I have already been drinking on it with the help of family and friends.  Soon, our annual family reunion will be here and we will have plenty to share with everyone. I'd like to think that our grandfather, his father, and so forth would also enjoy our product. Now let's hope this year's grapes do just as well.

Salute!