4 oz (113 g) of branzino (or cod), chopped in pieces
2 oz (57 g) of shrimp, chopped in pieces
2 oz (57 g) of bay scallops, chopped in pieces
2.5 oz (75 g) seasoned breadcrumbs
3/4 oz (25 g) grated parmigiano reggiano
3 eggs
3 large fresh basil leaves, finely chopped
21 parsley leaves, finely chopped
4 garlic cloves, chopped
a pinch of saffron (powder or pistils)
Extra virgin olive oil, for frying
Instructions
In a large bowl, combine all the fish, breadcrumbs, eggs, basil, parsley, and garlic. Mix everything together until just combined.
Using a spoon, scoop out about 2 ounces of the mixture (roughly the size of a golf ball).
Heat olive oil in a skillet over medium heat. Fry the meatballs for 6–8 minutes, turning occasionally, until golden brown on all sides and cooked through.
Serve hot, with fresh lemon wedges. These meatballs pair beautifully with almost anything, but they’re especially irresistible alongside a pile of crispy French fries.
P.S.:
Feel free to mix and match the seafood that you like and/or have available. This recipe portion calls for approx 8oz of fish.
In a large bowl, combine the ground beef, breadcrumbs, eggs, mint, parsley, and garlic. Mix everything together until just combined. Don’t worry if the mixture feels a little soft—that’s exactly how it should be.
Using a spoon, scoop out about 2 ounces of the mixture (roughly the size of a golf ball).
Heat olive oil in a skillet over medium heat. Fry the meatballs for 6–8 minutes, turning occasionally, until golden brown on all sides and cooked through.
Serve hot. These meatballs pair beautifully with almost anything, but they’re especially irresistible alongside a pile of crispy French fries.
1 whole octopus, the bigger the better. Realistically speaking, in the US the largest octopi that I have seen are about 1.8 lbs. A few years ago in Italy I was able to secure a 5lbs octopus. A beast!
50% by weight of Yukon gold potatoes. So for a 1.8 lbs of octopus get 3/4 lbs of potatoes.
1 bunch of fresh parsley, the bigger the better.
2-3 cloves of garlic.
1/2 cup of exgtra virgin olive oil.
2 bay leaves, preferably fresh, but dry would do too.
1/2 cup of red wine vinegar.
1 tbls of salt.
1/2 lemon.
Preparation (octopus):
Clean and rinse the octopus.
Fill a large pot with water, add the bay leaves and the vinegar.
Bring it to a boil.
With the water boling, immerse and lift the octopus 3 times, so that the tentacles become curly. Then leave the octopus in the boling water, covered.
Time: 20 minutes per each lbs of weight, so for a 1.8 lbs octopus let it simmer for 36 minutes.
Once the cooking time has elapsed, turn off the heat, and let the octopus rest for 1 hour.
After that, remove it from the pot, and let it rest on a plate for at least 15-20 minutes.
Preparation (potatoes):
At the same you’re cooking the octopus prepare the potatoes.
Scrub the potatoes, dice the in 1″ cubes.
In a pot with plenty of water and salt, let it come to a boit, and then simmer for 10-15 minutes (check for doneness).
Preparation (parsley pesto):
Wash the parley, and separate the leaves from the stalks. Discard the stalks.
Peelmthe garlic.
Cut the parsley and the garlic with a chef knive on a cutting board, it needs to be coarse and not too fine.
Preparation (final assembly):
In a large seving bowsl, cut the octopus legsinto 1″ long piece.
Add the potatoes, the pesto, and the olive oil and the lemon juice. Mix it gently.
A variation on the classic Ragù alla Bolognese, ragù bianco is a noble classic of Italian Cuisine that everyone should experience making and sharing with friends.
Ingredients:
1 lb ground beef
8 oz pancetta, diced
75 grams of carrots, coarsely minced
75 grams of red onion, minced
75 grams of celery, minced
100 ml of dry white wine
3 tbl extra virgin olive oil
4-5 cups of quality (homemade) beef stock, nothing from a can or cardboard, please.
2 springs of fresh rosemary
1 tablespoon of cornstarch or flour
Preparation:
Have the beef stock simmering in a pot.
In a large non-stick skillet, saute the carrots, onions, and celery in the olive oil for 2-3 minutes.
Add the ground beef and the pancetta, and sear it stirring continuously until it’s thoroughly browned.
Add the wine, and continue stirring, until the wine has evaporated completely.
Add the beef stock and cook for 3 hours, covered. Check every 30 minutes or so, adding more stock if needed.
Add salt to taste, but it should be pretty much OK as is since the beef stock will give the ragù enough flavor.
In the end, cook uncovered to make sure the ragù bianco is creamy and not too runny.
Enjoy over good quality pasta, preferably fresh pasta, or filled pasta like tortelloni or agnollotti.
1 cup (227 gr) cold butter cut into 1/4″ (7 mm) slices.
1.5 cups (300 gr) sugar.
2 eggs.
3 cups (420 gr) flour.
3/4 teaspoon baking soda.
3/4 teaspoon salt.
1 cup (135 gr) chocolate chips >=72% cacao, semi-sweet.
2 cups (220 gr) walnut pieces or macadamia nut pieces.
Directions:
Preheat oven to 410 F (210 C).
Mix the butter and sugar for about 3-5 minutes till creamy.
Add the eggs, and mix thoroughly.
Fold in the flour, baking soda, and salt. Mix thoroughly.
Fold in the chocolate chips and the nuts.
Divide the dough into 12 pieces, and shape the pieces into irregular round cookies about 1″ thick, do not compress the dough but leave it formed but relatively loose.
Put the dough in the refrigerator for about 10-20 minutes or overnight.
Bake them for 9-11 minutes, and let them rest for 9-11 minutes.
Soak the mushrooms into very warm water for 20 min. remove the mushrooms from the water and filter the water. Add bouillon cube to the water and bring to a simmer. This is your stock.
In a wide non-stick saucepan saute the onion in the olive oil, add the rice, stir for 1 minute; add 1 generous ladle of stock, the mushrooms and the rucola. Continue stirring gently and adding stock as needed for 15-16 minutes.
After that, fold in gently the parmigiano, cover the pot and let it sit for at least 5 monutes, better if 10 mintues but it all depends on how hungry you are.
Ragù alla Bolognese, not to be confused with Ragú ™, and commonly called Bolognese in the US, is the queen of Italian cuisine. Originally from the Bologna region, it is a staple in Italy’s home cooking and restaurants alike.
Most everyone has their own recipe and variation, but historically back in 17 October 1982, the original recipe was registered at Bologna’s Chamber of Commerce by the Italian Academy of Cuisine, and that is indeed the absolute best recipe there is for flavor, texture and . . . labor of love. Highly recommended as an exercise in culinary achievements and a walk down memory lane of fabulous meals experienced on an Italian vacation.
This is the original recipe – as registered in 1982 – translated into English:
Ingredients (serves 6):
1 lb ground beef 8 oz pancetta, diced 75 grams of carrots, minced 75 grams of red onion, minced 75 grams of celery, minced 1 lb of tomatoes, crushed 100 ml of dry white wine 200 ml of whole milk 3 tbl extra virgin olive oil 4-5 cups of quality (homemade) beef stock, nothing from a can or cardboard, please.
Preparation:
Have the beef stock simmering in a pot.
In a large non-stick skillet, saute the pancetta for 2-3 minutes until the fat is starting to become translucent (do not overcook it).
Add the olive oil, wait a few seconds until it’s hot, and then add the mixture of onion, celery, and carrots, med-low heat for 5-6 minutes (do not overcook it).
Add the ground beef, and sear it stirring continuously, until it’s thoroughly cooked and browned.
Add the wine, and continue stirring until the wine has evaporated completely.
Add the crushed tomatoes and simmer (on low), stirring frequently – and adding the beef stock as needed 1-2 tablespoons at a time – for 1.5 hours.
Add the milk, and continue cooking at a slow simmer for an additional 30 minutes, still adding beef stock as needed.
You should have plenty of beef stock left, do not use the entire 4-5 cups as listed above.
Add salt to taste, but it should be pretty much OK as is since the beef stock will give the ragù enough flavor.
Now you have a nice batch of ragù, you can serve it on top of virtually any type of pasta you wish, in Bologna the quintessential use is on tagliatelle, but Maltagliati or pappardelle would do; best if fresh pasta.
Let the ragù rest in the fridge for 24-48 hours for best results. Reheat gently before serving.
If it is to be used on top of dry pasta, add 100 grams of cream (whipping cream) at the end of the cooking cycle or before reheating.
