Focaccia

Focaccia (pronunced foe-CA-cha) is a soft, flat oven-baked Italian bread, so popular that most people could very well have had their first taste of it in an Italian bakery or restaurant somewhere other than on Italian soil.  It is made of simple ingredients such as flour, yeast, water, olive oil and salt.  It is seasoned with olive oil and herbs and is often topped with different vegetables (tomatoes, onions, potatoes, eggplants, zucchini or whatever else you like), cheese or meat.  It’s something enjoyable any time of the day as an appetizer, a sandwich bread, with a meal instead of traditional bread, or even “come rompi digiuno” – as a snack (this is a common kids’ snack to take to school; they love it!!!).  Focaccia traces its origins to the ancient Roman pan focacious, a flat bread baked on the hearth.  In Latin, in fact, focus means hearth, a place for baking.  Nowadays focaccia is widely spread all over the country, and it seems that each region has its own focaccia recipe.  The most common and wide-spread ones are focaccia Ligure (from Ligury) and focaccia Pugliese (from the region of Puglia).  Focaccia Genovese from the city of Genoa is very simple, prepared with only salt and oil olive on top, but the flavorful and fruity olive oil from this region adds a unique taste to the bread dough and makes this ancient food one of the most appreciated snacks.  The Genovesi (people from Genoa) are very proud of their focaccia, and they even enjoy it for breakfast soaked in cappuccino or latte macchiato.  Not too far away, focaccia di Recco (near Genoa) is richer version with a cheese filling between two thin layers of dough, making it a nice choice for a light lunch.  Focaccia Pugliese is usually prepared with vegetables on top such as fresh tomatoes and olives, finely sliced potatoes or other vegetables such as onions.  You might have also tried Focaccia dolce (sweet focaccia), popular in some Northern regions, made simply from regular sweet focaccia dough sprinkled with sugar, raisins, honey and almonds. 

Preparation time: 2 ½ hours                                  Baking time: 15 minutes                Servings: 6-8 

INGREDIENTS
Basic recipe
500 g (3 cups) high-gluten flour (Manitoba)
350 ml water (1 cups + 5 tablespoons) at 45°C, 110 °F
130 ml (9 tablespoons) olive oil (Extra Virgin)
10 g (2 teaspoons) salt
1 teaspoon sugar
1 package (7 g ;1 heaping teaspoon) dried yeast or 1 cube (25 g; about 1 ounce) fresh yeast
Coarse salt

Topping
Focaccia with rosemary/oregano
The leaves only from 2 fresh rosemary sprigs or 2 tablespoon dried oregano
Focaccia with olives
150 g (1 cups) green olives

DIRECTIONS
1. In a small pitcher dissolve salt in warm water, then add 40 ml (3 tablespoons) olive oil.  Mix well then dissolve sugar in it.  Sugar is the so called “nourishment” for yeast  
2. Pour the liquid in a large glass bowl and combine with half of the flour.  Stir well until you have a smooth batter
3. Add yeast to the batter stirring well.  Remember never add yeast directly to salt because it will prevent the yeast from rising
4. Add the remaining flour to the batter.  Mix well until you have a smooth and even dough, but still a little bit sticky
5. Remove the dough from the bowl and turn it out onto a lightly floured surface; knead briefly for about 1-2 minutes.  Do not add too much flour otherwise the dough will get tough
6. Lightly oil (with about 3 tablespoons) a 25×35 cm (10×14 in.) baking sheet; place the dough in center of the pan and cover with a cotton towel.  Let rise in a warm, draft-free place (about 30°C, 86°F) for about 60-90 minutes until doubled in size
7. Preheat oven to 220 °C (425°F)
8. Pat the dough into the baking sheet, filling it completely.  Brush the dough with oil and sprinkle with some coarse salt.  Let it rise for about 30 minutes at 30°C until increases its volume
9. Press some deep holes into the dough with your finger tips, covering the entire surface
10. Drizzle with about 3 tablespoons oil olive (cover all areas of the dough) and wet the top with some water, using a spray-bottle, to keep focaccia soft.  Add your favorite topping
11.Bake for 15-20 minutes
12. Remove from oven and cool on a grid.

Note: You can add two tablespoons of semolina to the flour, this will makes the crust crunchier. The type of water is very important; the pH should be around 6.  I usually use bottled drinking water to avoid having too much chlorine in the dough. The rising temperature is critical too, therefore place the dough in a warm draft-free place and do not open the oven during baking.  Another important information is to never mix salt and yeast directly, because salt inhibits the action of the yeast.  Focaccia can keep for about two days wrapped in plastic wrap, but I suggest eating it fresh, just out of the oven, to fully enjoy its fragrance.  -Paola

Terrina di Gorgonzola, Fichi, Noci e Marsala (Gorgonzola Cheese, Figs, Nuts and Marsala Wine Terrine)

Gorgonzola terrine is an elegant recipe that you can serve at a buffet or as an appetizer, either with crackers or Italian ciabatta bread, and accompanied by nice glass of fruity white wine or an aged Port wine.  This delight is also suitable as a cheese course in an important dinner.  The pungent and distinct Gorgonzola flavor blends well with the sweetness and tenderness of the figs and the crunchy flavor of the nuts.  This is a rich recipe, but there also a healthy side to it, of course!!!!.  In fact figs are rich in fiber, vitamins and minerals while walnuts, in addition to vitamins and minerals, also pack high amounts of protein and omega-3 fatty acids, which as we know is beneficial to keeping your heart healthy and your cholesterol low.  (At least this is something to balance out the gorgonzola!)  With Italy’s reputation as the country of love and passion, it’s no wonder that a popular legend ascribes the origin of Gorgonzola cheese to a love story.  One evening a young boy working as an apprentice in a dairy factory neglected his job, because he was “distracted” by a visit from his girlfriend and forgot to tend to his daily task.  The next morning he found the milk curds covered by mold!  He tried to cover his negligence mixing the curd from the day before with a new batch.  He didn’t get rid of the mold, but the result was a new cheese never produced before and that now enjoys a solid and devoted following.  This is, of course, only a legend to lend a little extra passion to this delicious cheese, which is made by adding a species of mold to fresh curd from whole pasteurized cow’s milk.  It was already being produced in the Middle Ages, and its name comes from the town of origin, Gorgonzola, to the east of Milan.  Nowadays several cities in Lombardy and a few in Piedmont are the main centers of Gorgonzola production.  During these cold winter days I would also suggest enjoying sweet Gorgonzola spread on warm polenta. (for more on polenta, see the Brasato al Barolo con Polenta recipe https://passionandcooking.wordpress.com/2012/11/13/brasato-al-barolo-con-polenta-breased-beef-in-barolo-wine-with-polenta/ ).

TERRINA DI GORGONZOLA, FICHI E NOCI (GORGONZOLA CHEESE, FIGS AND NUTS TERRINE)
Preparation time: 40 minutes + 3-4 hours refrigeration                         Servings: 6-8

INGREDIENTS
10-12 dried figs
½ cup dry Marsala wine
400 g (14 ounces) sweet Gorgonzola (dolce) cheese
280 g (10 ounces) goat ricotta cheese
½ cup chopped nuts (walnuts or pecans) + 4-5 nuts to garnish
80 g (3 ounces) mascarpone cheese

DIRECTIONS
1.Finely slice the figs and soak in the Marsala in a small bowl for at least 30 minutes
2.Line the inside of a loaf pan with baking paper, allowing it to extend amply beyond the edge of the pan.  Divide the gorgonzola into 3 equal parts, remove the crust and place a gorgonzola cheese layer (about 1 cm, ½ inch thick) into the pan.  (I use a regular loaf pan as a form, filling only one end of the pan.)  Cover the gorgonzola with half of the figs, then place half of the ricotta cheese on top (about 1 cm, ½ inch thick).  Add half of the nuts on top of the ricotta
3.Repeat the same procedure, and finish with the third Gorgonzola cheese layer
4.Cover the top with plastic wrap and refrigerate for at least 3 hours
5. Remove the plastic wrap and lift the terrine carefully from the pan holding the baking paper.  Place the terrine on a serving plate and remove the baking paper.  Cover the top and sides with a thin layer of mascarpone and garnish with some nuts
6. Let it rest for 10 minutes at room temperature, then serve in slices. 

Note: You can store the left over terrine (if there is any!!!) in the refrigerator for one day in plastic wrap.  (Fresh ricotta does not keep very well once opened)  Anyway this recipe is tastier when it is eaten the same day it’s prepared.  There are two types of Gorgonzola: sweet Gorgonzola (dolce) and aged Gorgonzola (piccante, or zesty).  The first one has a distinct but mild flavor and a creamy texture, while the second one has a stronger taste and a hard, crumbly consistency.  You can freeze sweet Gorgonzola cheese, wrapped well in plastic wrap, for a few weeks.  -Paola

Pasta e Fagioli (Pasta with Beans)

Pasta e fagioli, comfort food during cold winter days, is one of the most traditional, widespread and appreciated Italian recipes.  In fact in the Mediterranean diet, beans are commonly used to prepare nutritious and healthy dishes, and for this reason they are known as “the meat of the poor people”, rich in carbohydrates, proteins, vitamins, minerals, soluble fibers, as well as being low in fat.  Like many other Italian recipes, this one started out as a peasant meal made of easily available and inexpensive ingredients such as beans , garlic, onion, carrots, celery, potatoes and tomatoes.  Further, it was common to use spicy cured lard, prepared seasonally each autumn during pig-slaughtering season, to add some extra flavor.  Because of its popularity, there are many variations all over the country: for example some do not include tomatoes at all; some use vegetable stock and avoid lard (making this particular version a suitable dish for vegetarians); some recipes are more soupy while others are thicker.  The type of beans may vary as well, usually either borlotti beans or cannellini beans, fresh or dried.  I prefer borlotti beans because of their nutty sweet flavor and creamy texture.  These light brown beans with red marks are a variety of kidney beans commonly cultivated in Italy but originally from America.  Italians enjoy these types of beans in summer as well, preparing an excellent cold bean salad flavored with fresh sliced onions, ground pepper and tossed with olive oil.

PASTA E FAGIOLI (PASTA WITH BEANS)
Preparation time: 12 hrs.               Cooking time: 1 hr                 Servings:4

INGREDIENTS
300 g (1 ½ cups) dried borlotti beans
1 whole garlic clove + 1 sliced
2 sprigs fresh rosemary
4 bay leaves
4 tablespoons olive oil (Extra Virgin)
40 g (¼ cup) spicy cured lard or bacon, diced
1 medium size onion, finely sliced
2 carrots, diced
2 celery stalks, finely sliced
2 small potatoes, peeled and diced
1 ½ l (about 5 cups) vegetable or chicken stock
1 tablespoon tomato sauce
280 g (10 ounces) ditaloni or small pasta (artisanal pasta)
Salt and freshly ground pepper to taste

DIRECTIONS
Day 1
You should start the day before you plan to serve the pasta e fagioli.
1.Rinse the beans under running water, then place in a large glass bowl with 1 garlic clove, 1 rosemary sprig and 2 bay leaves.  Fill bowl with plenty of water to cover generously (about 5 cm, 2 inches above the level of the beans).  Cover with a lid and soak overnight.
Day 2
1.In a large heavy pot with lid, sauté the lard (or bacon) on medium heat with the sliced garlic, onion, carrots, celery and potatoes in olive oil for about 7 minutes, stirring frequently
2.Remove the excess water (if there is any), discarding the garlic, rosemary and bay leaves as well, then add the beans, the fresh herbs (1 rosemary sprig and 2 bay leaves) and tomato sauce to the pot.  Cover with stock, bring to gentle simmer.  Cover pot and cook for about 35-40 minutes, until beans are tender
3.Add the pasta, stir and cook for 10 minutes until pasta is just al dente (follow the package cooking direction).  Season with salt and pepper.  Ladle soup in the serving bowl and drizzle with olive oil.

Note: Dried beans versus canned beans.  You can reduce preparation time by using canned beans  (one pound of dried beans = about 6 cups of cooked beans).  I personally prefer dried beans, although it is more time consuming, the results are worth the effort!!!  Dried beans come out being tender and flavorful, not at all mushy and dull as can be the case with canned ones.  Important tip:  Add salt only at the end when the beans are tender, because salt will prevent them from absorbing water, which will, of course, then slow down the cooking process.  -Paola

Pasta allo Zafferano (Pasta with Saffron)

We probably all recognize that pasta is a highly versatile ingredient for preparing quick and delicious meals and can be served at both simple and elegant dinners.  The addition of saffron, the king of spices (the most expensive spice in the world by weight!!!), makes your pasta dish something you will remember and want to make again and again.  It is an easy and fast first course that brings a smile to my children’s faces.  Saffron adds an inviting intense golden-yellow color (don’t forget that we first eat with our eyes!!!) and a special honey-like taste to your recipe.  In fact, the word saffron originates from the Latin safranum, which in Arabic signifies yellow.  Saffron comes from the stigmas of the flower Crocus sativus (commonly known as Saffron Crocus), cultivated in Asia Minor even before the birth of Christ, then later brought into many Mediterranean countries.  Egyptian physicians already cultivated this plant as early as 1600 BC.  Today the largest crops in Italy are located in Abruzzo, Sardinia, Tuscany and Umbria.  The Aquila saffron or zafferano d’Aquila (Abruzzo), cultivated exclusively in the Navelli Valley, is one of the best saffron in the world for its distinctive thread shape, unusual pungent aroma and intense color.  Saffron can be used in many recipes such as rice, pasta, meat, soups and sweets as well.  Last, but not least, it is a MUST for a superb Risotto alla Milanese!!!! In addition to its culinary uses, saffron has also many therapeutic properties such as anti aging, anti depressant, anti cancer and cardiovascular effects (contributing, of course, to an increase of sexual vitality).  Add saffron to your recipe and put some extra sunshine on your table and into your life!

PASTA ALLO ZAFFERANO (PASTA WITH SAFFRON)
Preparation Time: 20 min.                           Servings: 4

INGREDIENTS
340 g (12 oz) penne or bow-tie pasta (artisanal pasta)
1 tablespoon unsalted butter
200 ml (¾ cup)  heavy cream
¼ teaspoon saffron threads or 1 package of saffron powder
½ cup grated Parmesan cheese
Salt and freshly ground pepper to taste

DIRECTIONS
1.In a non-stick skillet melt the butter on low heat and then add the cream.  Mix well and add the saffron powder or threads (see note for preparation)
2.Bring to boil a large pot of salted water, cook the pasta for about 10-11 minutes al dente (read the cooking time on the package).  Drain and transfer the pasta to the skillet, toss gently.  Before serving sprinkle with ground pepper and Parmesan cheese.

Note: The quality of ingredients used is very important for the outcome of any recipe.  With regards to pasta in particular, I would suggest artisanal pasta such as Faella or Martelli versus a more industrial brand.  In fact, artisanal pasta has rough and porous texture which sauces can cling to better, and it usually “mantiene bene la cottura” (keeps its “al dente” texture longer).  If you can’t find artisanal pasta, then I would recommend buying commercially available durum wheat semolina pasta – rigorously made in Italy, though!  Saffron threads versus saffron powder:  Saffron exists in two forms: threads and powder. The threads are the whole stigma while the powder consists of ground stigma.  The threads are tastier and more genuine while the saffron powder loses its flavor rapidly and is very easy to contaminate with other, less-expensive powders of similar color such as turmeric.  If you prefer to use the powder, you have to trust the brand you are buying.  In case you are using threads, soak the saffron threads for 15 minutes in 5 teaspoons of liquid (hot –not boiling–  water, broth or your cooking liquid) for every teaspoon of saffron.  Then add the solution to the your dish.  Generally speaking ½ teaspoon of saffron threads = ¼ teaspoon of saffron powder, so as a rule use one half the amount of powder as you would threads…-Paola

Pollo alla Cacciatora (Hunter’s Chicken Stew)

In past centuries, peasants used the vegetables cultivated in their fields and the animals raised on their farms to prepare their meals.  Pollo alla cacciatora is one of these peasant recipes and seems to have originated in Tuscany.  Typically for Sunday dinner, chicken, a readily-available animal, was used to prepare a fine and festive feast.  The addition of fresh vegetables such as garlic, carrots, onion, celery, rosemary, tomatoes – as well as a good dose of wine – enhanced the flavor of the meat.  The name pollo alla cacciatora makes reference to the ingredients like garlic and rosemary, used by hunters (cacciatori) when cooking game.  Today we enjoy this delectable dish throughout the peninsula as a second course or else as main course accompanied by either mashed potatoes or polenta (for the polenta recipe, see Brasato con polenta).  I like this recipe because it is so versatile, and there are many adaptations of the classic recipe (please refer to the notes below for some suggestions).  I personally love to add the delicate flavor of Taggiasche olives to my Pollo alla cacciatora; with their fruity-sweet bouquet and delicate mellow taste, they blend very well with the vegetables and the wine.  These small dark-green olives are typically from Liguria (Western Riviera) and were originally planted and cultivated by the monks on their land overlooking the sea.  Travelling in different countries I have realized that this delicious Italian dish is also well-known and appreciated abroad (no doubt why!!!) and is commonly called Chicken Cacciatore!!!

POLLO ALLA CACCIATORA (HUNTER’S CHICKEN STEW)
Preparation time: 1 ½ hours                                   Servings: 4

INGREDIENTS
1 kg (about 2¼ pounds) chicken, cut into pieces
4 tablespoons olive oil (Extra Virgin)
1 sprig fresh rosemary
2 garlic cloves, finely chopped
2 carrots, finely sliced
1 medium onion, finely sliced
2 celery stalks, finely sliced
270 ml (1 cup) dry white wine
450 g (1 pound) canned tomatoes (S. Marzano)
200 g (1 cup) pitted Taggiasche olives in Extra Virgin olive oil
130 ml (½ cup) chicken stock (optional)
Salt and freshly ground black pepper

DIRECTIONS
1. Clean, wash and dry the chicken
2. After heating the oil olive in a large non-stick skillet, fry the chicken on medium-high heat for about 10-15 minutes until the chicken pieces are golden brown on both sides
3. Add the rosemary and the vegetables.  Season with salt and freshly ground pepper.  Cook for 4-5 minutes.  Add the white wine and cook for additional 5 minutes
4. Add the tomatoes and the olives.  Cover and cook for about 20 minutes.  Remove the lid and cook for additional 20 minutes until chicken is tender, stirring occasionally.  If the liquid evaporates add some chicken stock
5. Add a little salt and/or pepper to taste if desired.  Remove the rosemary sprig and serve immediately.

Note: Here are some other ingredients you can use when preparing Pollo alla cacciatora:
1. Wine.  You can substitute white wine with red wine.  Although I prefer to cook chicken in white wine, some people use red wine because it adds a stronger taste to the meat. 
2. Olives.  You can substitute Taggiasche olives with either the pitted black or green olives that you like the most
3. Peperoncino. Cook the chicken with love, passion and add some fresh or dried peperoncino to spice it up a bit!
4. Mushrooms. You can add 200 g (about ½ pound) champignon mushrooms.  Finely slice the mushrooms and add them before the vegetables.  You can also use dried mushrooms instead of champignons.  Dried porcini mushrooms (about a handful) give a special and woodsy taste to this dish, too.  Before using dried mushrooms, soak them in hot – but not boiling – water for about twenty minutes; some (a few tablespoons) of the filtered water can also be used for cooking, to enhance the flavors of your recipe.  If you add mushrooms you have to use white wine and avoid olives. -Paola
 

Gnocchi di Patate al Pomodoro (Potato Dumplings with Tomato Sauce)

Gnocchi di patate (potato dumplings) is an Italian classic. These dumplings are small pieces of potato dough, usually round or oblong in shape, which are boiled in water and then served with various toppings such as tomato sauce and fresh basil, oil olive and grated Parmesan cheese, Bolognese sauce or even Brasato al Barolo sauce. I personally like gnocchi (pronounced gnawk-KEY) with tomato sauce because the fresh taste of the tomato and basil blends well with the starchiness of the potatoes. The texture is soft, and the simple ingredients are just potatoes, flour and egg. The taste, though, is delicate and inviting. Gnocchi is an easy, fast and light recipe to prepare, although you do need to take care in minimizing the amount of flour used. You can enjoy this dish as first course (like we Italians do) or as a main dish, if you prefer. It is an excellent vegetarian dish (it does contain eggs and dairy products, though). I grew up making gnocchi al cucchiaio (a typical Lombard recipe) with my mom, especially on Friday. It was part of our Friday meal, as it is in Verona, especially during the Carnival. In fact, gnocchi is considered a weekday dish; in Rome it is frequently served on Thursday. In Naples, though, it is known as a festive dish on Sunday. At the time the Americas – and potatoes – were discovered by the Europeans, some varieties of dumplings were already present in the Old World, especially in Lombardy. They were prepared by mixing bread crumbs, milk and almonds and were called Zanzarelli. In the seventeenth century, however, the original recipe underwent some changes in both the composition of ingredients and in its name: it took the name of malfatti and flour, water and eggs were used instead of almonds and bread. With the introduction of potatoes from the Americas, the popularity of potato gnocchi spread and slowly some of the previous varieties disappeared.

GNOCCH DI PATATE AL POMODORO (POTATO DUMPLINGS WITH TOMATO SAUCE)
Preparation time: 1 h tomato sauce + 20 min. gnocchi           Serving: 4

INGREDIENTS
Tomato sauce
900 g (2 pounds) ripe S.Marzano or Roma tomatoes peeled and coarsely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
1 celery stock, finely chopped
2 tablespoon olive oil (Extra Virgin)
5-6 basil leaves
Salt and freshly ground pepper to taste

Gnocchi
900 g (2 pounds) unpeeled potatoes (Patate a pasta gialla di Avezzano, Yukon Gold potatoes)
240 g (1 ½ cups) all-purpose flour
1 egg
1 tablespoon olive oil (Extra Virgin)
Salt to taste
Greated Parmesan cheese to serve

DIRECTIONS
Tomato sauce
1. In a large, heavy sauce pan, heat the oil over medium heat and sauté the all vegetables except the tomatoes for about 2-3 minutes
2. Add the tomatoes and the basil
3. Cover with a lid and cook for about 30 minutes; remove the lid and cook for additional 20 minutes, stirring occasionally
4. Puree the sauce with a blender. Season with salt and pepper. Set aside and keep warm.

Gnocchi al cucchiaio (Gnocchi using the spoon method)
1. Cook the potatoes until just tender either by boiling or baking. The potato flesh for gnocchi should be dry, therefore it is better to boil the potato in the skin to prevent water absorption. Drain well and set aside until just cool enough to remove the skin. The potatoes should be warm, otherwise the flour and the potato puree will not bind with the egg
2. Put the warm potatoes through a potato ricer (never a mixer) into a bowl, season to taste with salt. Add the egg and olive oil, incorporate the flour and mix just enough until the dough is formed. Be careful not to overwork it; the dough will be lighter and the texture softer if you are able to minimize the flour used)
3. Bring a large pot of salted water to a slow boil. Drop teaspoon-sized balls of dough in the boil water
4. The gnocchi are done as soon as they float to the top, after only about 10-15 seconds (no longer or they will fall apart in the water!!). Remove with a slotted or spider spoon and place on a preheated serving dish. Repeat with the remaining dough and toss gently with the tomato sauce and grated Parmesan cheese.
5. Before cooking the whole batch, I recommend making a couple of test gnocchi to see if the dough holds together. The cooked gnocchi should be firm but not tough and should not fall apart in the water. If they fall apart, you should add 1-2 tablespoons of flour. If they are tough, then you’ve used too much flour! I find that the spoon method is easier and requires less flour in comparison to the rolling method, thereby allowing you to make very tender gnocchi.

Note: The type of potatoes is crucial (I strongly recommend to use patate farinose, rich in starch), as well as the use of a potato ricer, which lets the steamy moisture out of the hot potatoes. In case fresh tomatoes are not available, try using S. Marzano canned tomatoes. One final note of caution … make sure you don’t mispell or mix up the term gnocco (singular of gnocchi) with gnocca, which means a “hot woman”!!!! 😉  -Paola