GNUDI or GNUDONI

by Carlie on November 8, 2009

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gnudi.jpg

Ingredients:

  • 1 pound loose spinach
  • 12 ounces ricotta
  • 3 eggs
  • 1-1/4 cup flour
  • Nutmeg
  • Salt
  • 3 tablespoons Parmigiano-Reggiano

Preparation:

Cook spinach in very little water. Drain and squeeze out all excess water. Chop finely. Place in a large mixing bowl and add ricotta, eggs, parmesan, and flour. Blend well.

Bring to boil large pot of salted water. Lower to simmer. Season spinach mixture with salt and a generous grating of fresh nutmeg. Form ravioli by using a spoon or using floured hands.

Drop a few at a time into water. They will drop the bottom and then float to the top when done. Let simmer 20-30 seconds.

Remove with slotted spoon or ladle and place in an oven-proof dish until ready to serve. Serve with fresh sage leaves sautéed in butter until crisp.

Pour butter and sage on top of ravioli, toss gently, and serve with parmesan cheese or tomato sauce.

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Photography by Trozbo

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CROSTINI with CHICKEN LIVER PATE

by Carlie on November 8, 2009

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crostini.jpg

Ingredients:

  • 5 Tbs. extra-virgin olive oil
  • 1/2 small yellow onion, chopped
  • 1 small garlic clove, crushed
  • 4 large chicken livers, trimmed of membranes and connective tissue
  • Salt and freshly ground pepper, to taste
  • 1/4 cup vin santo
  • 2 salt-packed anchovy fillets, rinsed, or 2 olive oil–packed anchovies
  • 1 Tbs. capers, rinsed and minced
  • 1/2 cup chicken broth, if needed
  • 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
  • 1 baguette, thinly sliced

Preparation:

In a large fry pan over medium heat, warm the olive oil. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook until lightly fragrant, about 2 minutes. Add the chicken livers, season with salt and stir to coat with the oil. Then add the vin santo and let the alcohol bubble away for about 3 minutes. Reduce the heat to low and cook the livers gently, turning occasionally, until they are a deep, rich brown on the outside and tender pink on the inside, 8 to 10 minutes.

Transfer the livers to a cutting board and slice them open down the middle. Return them, cut side down, to the pan. Add the anchovy fillets and capers, increase the heat to medium-high and continue cooking, stirring often, until the livers are no longer pink, about 5 minutes more.

Using a food processor or handheld blender, process the mixture until it is a thick paste, adding a little chicken broth if it is too stiff and dry. Blend in the butter, stirring until it has melted into the pâté. Season with salt and pepper.

Spread the baguette slices generously with the pâté, arrange on individual plates and serve immediately.

Adapted from Williams-Sonoma Savoring Series, Savoring Tuscany, by Lori De Mori (Time-Life Books, 2001)

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Photography by Conanil

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FALAFEL

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Ingredients:

1 medium onion, finely chopped
1/2 cup fresh or 1/4 cup dried parsley
2 cloves garlic, chopped
One 15-ounce can chickpeas (garbanzo beans), drained
1 egg white
2 teaspoons cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
Dash cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1/3 cup fine dry bread crumbs, unseasoned
Oil for frying or nonstick vegetable [...]

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CIPOLLINE AGRODOLCE

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Ingredients:

4 tablespoons extra-virgin olive oil
2 pounds small white cipollini onions
1/3 cup sugar
1 cup white wine vinegar
1 cup water
Salt and pepper

Preparation:
In a large, heavy-bottomed saucepan, combine all ingredients, cover, and bring to a boil. Reduce to a simmer and cook 40 minutes, shaking the pan occasionally so [...]

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TERIYAKI SAUCE

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Ingredients:

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder or a couple minced garlic cloves
5 tablespoons packed brown sugar
1-2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water

Preparation:
Mix all but cornstarch and 1/4 cup water in a saucepan and begin heating. Mix cornstarch and cold water in a cup and dissolve. [...]

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GARLIC JAM

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Ingredients:

10 cloves of garlic, peeled and diced
4 cups of onions, finely chopped
3 3/4 cups of sugar
2 cups of wine
2 tbsp of lemon juice
2 (3oz) packs of pectin
3 tbsp of unsalted butter
1 tbsp of vegetable oil

Preparation:
Sautee the onion and garlic in the butter and vegetable oil for ten minutes. Add 1/2 cup off [...]

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LEMON-POPPY SEED SCONES

Thumbnail image for LEMON-POPPY SEED SCONES May 26, 2009

Ingredients:

3 cups all purpose flour
1 cup plus 1 tablespoon sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
2 teaspoons grated lemon peel
1 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
1 large egg
2 tablespoons fresh lemon juice
1/3 cup (or more) whole milk

Preparation:
Preheat oven to 375°F. Position rack in top third [...]

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ROASTED GARBANZO (CECI) BEANS

Thumbnail image for ROASTED GARBANZO (CECI) BEANS May 26, 2009

Ingredients:

1 (14.5 ounce) can of Garbanzo beans
kosher salt and pepper
1/3 cup flour
1/2 teaspoon granulated garlic
Extra virgin olive oil for drizzling

Preparation:
Preheat oven to 400 degrees.
Drain the garbanzo beans and gently pat dry. Season lightly with salt and pepper.
In a resealable plastic bag shake together flour, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground pepper and [...]

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GIANDUIA BROWNIES

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Ingredients:

1 1/4 cups hazelnuts (about 6 1/4 ounces)
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar
2 large eggs

Preparation:
Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
Toast [...]

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CANTUCCINI

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Ingredients:

1/2 kg ( 1 pound) 00 or pastry flour
100 gr (3 ounces) shelled whole hazelnuts
150 gr (3 ounces) sugar
80 ml (1/3 cup) milk
100 ml (1/2 cup) olive oil
2 eggs
grated rind of 1 lemon
1 tablespoon aniseed
1 teaspoon vanilla essence
16 gr (1 tablespoon) baking powder

Preparation:
Preheat the oven to 150°C (300°F). Mix eggs [...]

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