Fettuccine al Pesto “Ricco”(Fettuccine with “Rich” Pesto)

Fettuccine with “rich” pesto (also called ” avvantaggiato”, or advantaged) is the ancient version of pasta with pesto that is commonly enjoyed in Liguria today. This recipe is made ​​with potatoes, green beans and pesto. The addition of potatoes and green beans makes this dish truly appetizing, a real delight for those who love vegetarian dishes, including myself! The trick lies in the choice of fresh vegetables and homemade pesto (see lasagne al pesto); this naturally enhances the flavor and aroma of this meal. The pasta that I usually use is artisanal pasta, made ​​with organic flour. I bought the one I used for this recipe in Tuscany during my summer vacation. The color and the taste is a little bit different (more rustic) from mass-produced pasta. The preparation of this recipe is simple, but requires some skill to cook the vegetables. The original recipe for rich pesto calls for cooking the vegetables with the pasta, but the cooking times are different, and therefore to facilitate the preparation, I recommend cooking them separately. You can cut the green beans into larger or smaller pieces, depending on your taste. Fettucine can be substituted with linguine, both of which complement the pesto very well. This dish is certainly a delicious primo piatto (first course) for a cozy dinner or piatto unico (main course) for lunch.

FETTUCCINE AL PESTO “RICCO”(FETTUCCINE WITH “RICH” PESTO)
Preparation time: 25 min.     Cooking time: 6 min.          Servings: 4 INGREDIENTS

340 g (12 oz) fettuccine
2 medium potatoes 150 g (5 oz) fresh green beans
2 tablespoons olive oil (Extra Virgin)
4 tablespoons pesto
Salt pepper
Grated pecorino cheese

DIRECTIONS
1. Clean the beans by breaking off the ends and rinsing under running water. Boil in water or steam (even better). Drain when they are still crunchy. Keep warm
2. Wash the potatoes and cook in salted water or steam until they are tender. Allow to cool, peel, dice into 1.5 cm (1/2 in.) cubes. Keep warm
3. In a saucepan, bring 3 liters of salted water to a boil. Add the pasta and cook according to the instructions on the package. Strain and pour into a serving dish, season with olive oil, potatoes and green beans. Garnish with pesto and add some freshly-ground pepper to taste. You can also top with parmesan or pecorino cheese! – Paola

Crocchette di Patate (Potato Croquette)

Potato croquette is a small breaded, fried potato roll, usually shaped into a cylinder. It is an Italian classic that can be served either as a tasty appetizer or a fancy side dish. A plate of croquettes becomes something a bit more special when stuffed with cheese or ham, and it can even be served as a main course, delighting both kids and adults. My kids love when I prepare them, they disappear in a blink of an eye!  The term croquette originates from the French croquer “to crunch”.  Croquettes are easy and quick to prepare, but in spite of this the result is spectacular. The use of simple ingredients, such as mashed potatoes, eggs, Parmesan cheese and spices, provide a soft texture and a delicate and appetizing taste. Of course, frying adds an extra mouth-watering flavor.

CROCCHETTE DI PATATE (POTATO CHROQUETTE)
Preparation time: 40 minutes                            Servings: 8

INGREDIENTS
800 g (28 oz) potatoes
100 g (1 cup) grated Parmesan cheese
1 egg yolk
Grated nutmeg, a pinch
Salt and freshly ground pepper, to taste
2 eggs
Breadcrumbs
Oil from frying

DIRECTIONS 
1. Cook the potatoes until just tender either by boiling or baking.  The potato flesh for croquette 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
2. Put the warm potatoes through a potato ricer (never a mixer) into a bowl, season to taste with salt, nutmeg and pepper. Add the egg and Parmesan, mix just enough until the dough is formed
3. Take an abundant tablespoon of dough and make a cylindrical shape. In a bowl beat the eggs, one at a time pass each croquette in the egg then in breadcrumbs . Continue until all the dough is finished
4 . In a frying pan (better in a deep fryer ) heat plenty of peanut oil to 180° C (350° F) . If you do not have a cooking thermometer to check the temperature, you can test with a small piece of bread . If after 60 seconds is colored, the oil temperature is perfect. Put 3-4 croquettes at a time into the pan, in this way you prevent to lower the temperature of the oil 5 . When they are evenly gold, remove with a slotted spoon and place on a plate covered with paper towels. Serve hot.

Note: The type of potatoes is crucial (I strongly recommend to use patate farinose, rich in starch) as well as the potato ricer. – Paola

Insalata di Polpo con Patate (Octopus and Potato Salad)

Octopus and potato salad, a refreshing and light dish that reveals the exquisite taste of the octopus.  It is a Mediterranean delight to enjoy either as an appetizer or a main course, served either warm or cold and accompanied by a glass of dry white wine.  The simple dressing made with olive oil and lemon juice brings out the flavor of the octopus and the potatoes. This is a lovely way to eat octopus, a low-calorie and lean seafood, and is an ideal way to get protein, minerals (especially iron), vitamins and antioxidants, without taking in too much fat.  The name of octopus derives from Greek,  octo eight and pous piede, with eight feet. Octopus is delightful, but it can be tricky to cook it, with possible results ranging from soft and tender to tough and rubbery.  The cooking time is critical for the best results, and I would recommend tenderizing it with a meat hammer (see note) before cooking.

INSALATA DI POLPO CON PATATE (OCTOPUS AND POTATO SALAD)
Preparation time: 1 h       Cooking time: 40 min.               Serving: 4

INGREDIENTS
1 whole octopus, about 900 g (2 pounds)
1 carrot
1 celery rib
1 yellow onion
2 bay leaves
1 black pepper corn
1 tablespoon white wine vinegar
2 garlic gloves, finely chopped
8 medium size potatoes
1 tablespoon chopped parsley
2 tablespoon capers, washed and dry
1 tablespoon lemon juice
3 tablespoons olive oil (Extra Virgin)
Salt and freshly ground pepper to taste

DIRECTIONS
1. Wash and clean the octopus, removing the ink sack and the internal parts
2. Prepare a pot of a vegetable stock with plenty of water and the carrot, celery, onion bay leaves, black pepper corn and vinegar.  Bring it to boil, and dip in only the tentacles (holding the head) 4-5 times to curl and soften them.  Then drop the whole octopus into the water, cover and cook on low heat for approx. 40 minutes
3. Meanwhile cube the potatoes and cook until tender in salted water
4. When the octopus is done boiling, remove it from the water with tongs, chop off the head (there is not a lot of good meat in it) and cube the tentacles in small pieces 2, 5 cm (1 in)
5. In a small bowl prepare the dressing by combining olive oil, lemon juice, salt, pepper, parsley and garlic
6. In a large bowl combine the octopus, the potatoes and the capers and season with the dressing.  Place it on a serving plate or in a shell.  You can either serve it warm or cold. You can, alternatively, also set the potatoes on a serving dish and place the octopus in the center, then add the dressing on top.

Note: When you buy the octopus, you can verify the freshness from its color; it should be bright and intense.  The octopus meat is soft and tender, but it can also rubbery depending on the preparation.  Traditionally, the octopus was beaten on the rocks to tenderize its meat.  If you don’t have a rocky coast just outside your kitchen door, you can tenderize it with a kitchen hammer for 10 min.  -Paola

Frittata al Forno con Zucchine (Baked Zucchini Frittata)

Frittata is an Italian-style omelette made with beaten eggs and milk, and enriched with various ingredients such as vegetables, cheese, ham, pasta and herbs. For example in the Neapolitan tradition frittata is commonly made with left over pasta (spaghetti, angel-hair, etc.), ham and cheese. The word frittata comes from the Italian verb “friggere” to fry. In fact, the egg mixture is usually fried in a frying pan on the stove, but nowadays there is a baked version as well, like my recipe below. Actually, I prefer this method because makes the frittata lighter on the stomach (no frying) and therefore easier to digest. The addition of zucchini makes this recipe a tasty, dietetic and nutritious dish. Zucchini is a rich in water, vitamins (E, C and folic acid) and potassium, while the eggs are highly rich in proteins. With eggs being one of the most readily available and low cost ingredients, frittata has long been a humble dish. Frittata di cipolle (onion frittata) was a typical workers’ lunch. You can serve it warm as a complete meal, at room temperature or even enjoyed cold the next day for a quick lunch or picnic. There is a technical difference between frittata and omelette: the omelette’s ingredients are placed on the omelette while it is cooking, while when making a frittata you must mix the eggs and the other ingredients together before cooking. You may have heard the expression “hai fatto una frittata” … perhaps understandably, that means you made a mess! This expression comes the fact that frittata is usually made at the last minute with the ingredients available in the fridge, left overs, too!! So the result is not always guaranteed!!!

FRITTATA AL FORNO CON ZUCCHINE (BAKED ZUCCHINI FRITTATA)
Preparation time: 35 minutes     Baking time: 15-20 minutes     Servings: 4

INGREDIENTS
200 g (2 medium) potatoes, boiled and diced
450 g (4 medium) zucchini, thinly sliced
½ medium onion, thinly sliced
4 tablespoons olive oil (Extra Virgin)
50 g (½ cup) Parmesan cheese
6 eggs, separate egg yolk from egg white
1 tablespoon parsley, finely chopped
Salt and fresh ground pepper to taste

DIRECTIONS
Preheat oven to 160°C -170°C (325°F -350°F)
1. Wash potatoes under running water. Put potatoes in a pan and cover with cold water. Turn on the heat and bring to boil. Cook for about 6-8 minutes until potatoes are done but not soft. Cool, peel and dice them
2. While potatoes are cooling, wash zucchini under running water and trim ends and slice
3. In a large saucepan over medium-low heat, sauté onions and zucchini in olive oil, stirring frequently for about 10-15 minutes. Stir in parsley and potatoes
4. In a large bowl beat egg yolks, add the vegetable mixture, Parmesan, salt and pepper
5. In a medium bowl beat the egg whites
6. Combine egg whites with vegetable mix and pour it in a 24 cm (10 in) ceramic or glass pie or tart baking dish previously covered with baking paper (see note)
7. Bake for about 15 minutes or until custard is set and golden on top
8. Remove from the oven and allow to cool on a rack for about 7-8 minutes. Serve warm. You can enjoy the frittata cold too.

Note: Baking paper is very convenient to use. I will tell you a small trick. Cut the paper (bigger than the baking dish), wash under running water and wring the water out. Place the paper in the baking dish. Let the edges go partially up the side of the pan to keep any batter from slipping into the baking dish. This method allow a better adhesion of the paper to the dish wall. Frittata should be stored in an airtight container as water and humidity can alter the texture and taste. If you add greens or vegetables you should first sautee to enhance the flavor. 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

Pizzoccheri

Pizzoccheri is a homey dish for the cold months, linked to the traditions of the Alpine farmers.  The original recipe comes from a small village named Teglio in Valtellina (Lombardy), a well known ski area in the heart of the Alps.  The name pizzoccheri seems to derive either from the root of the word, piz (pezzetto, piece of pasta) or from the word pinzare (to staple – to press) referring to the shape of the pasta (short and thin strips).  In fact, pizzocheri are a type of short tagliatelle or fettuccine pasta made of 80% buckwheat flour, a brownish-gray flour with a nutty flavor, and 20% wheat flour.  The rustic flavor of the pasta pairs well with the smooth taste of vegetables such as Savoy cabbage, potatoes and the intense flavor of the Valtellina’s cheeses, such as bitto and casera DOP (Protected Geographical Status).  Casera cheese is made from partially-skimmed cow milk, and its origins date back the sixteenth century.  It has a nutty and sweet taste; instead bitto cheese has a stronger and more intense taste due to the presence of goat milk (about 20%).  Pizzoccheri is by no means a light dish, but at the same it is a hearty and tasty treat, especially after a strenuous day on the ski slopes.  It is an excellent vegetarian dish (it does contain dairy products, though).  You can enjoy it as first course or as a main dish.

PIZZOCCHERI

Preparation time: 30 minutes                     Servings: 4

INGREDIENTS
225 g(½ pound) Savoy cabbage, finely chopped
225 g (½pound) potatoes, peeled and chopped in small cubes
100 g (7 tablespoons) unsalted butter
2 whole garlic cloves
5 fresh sage leaves
340 g (12 oz) pizzoccheri pasta
70 g (2.5 oz) bitto cheese, thin slices
130 g (4.5 oz) Valtellina casera cheese, thin slices
100 g (1 cup) grated Parmesan cheese
Salt and freshly ground black pepper

DIRECTIONS

1. In a large pan the boil 3 l salted water, add the cabbage and boil for 5 minutes.  Drain well and set aside.  Add the potatoes to the same pan of boiling water, cook for 5 minutes or until tender.  Drain well and set aside, reserving the water to cook the pasta
2. Sauté one garlic clove in half the butter in a large skillet over a medium-low heat.  Add the cabbage, potatoes and sauté gently.  Cover to keep warm and moist
3. Meanwhile, cook the pasta in the vegetable water, according to package cooking instructions (12-15 min.).  Drain well and add to the warm vegetable mix in the skillet.  Cook for less than 1 minute, stirring very gently
4. Heat the remaining butter with the sage and the other garlic clove in a small pan over a medium flame.  Remove the garlic clove.  Put half the pasta and vegetable mix in a heat resistant serving dish.  Cover with half of the bitto and half of the casera cheese.  Pour half the butter and sage on top, then sprinkle with half of the parmesan cheese.  Season to taste with freshly ground pepper.  Repeat this step with the remaining products.  Serve hot!  It is important that the pasta and the vegetables are hot to melt the cheese.  To melt the cheese thoroughly you can also put the pizzocheri in a preheated oven at 170°C (350°F) for 4-5 minutes.

Note: You can substitute the cabbage with either Swiss chard or spinach.  If you cannot find either casera or bitto cheese , I recommend  to use fontina cheese, another mountain cheese from Valle d’Aoasta.  You can buy either dry pizzoccheri, but fresh pasta might be available in specialty stores, too. The cooking time is slightly different, check the directions on the packaging.  -Paola