Tagliatelle with fava beans, peas, guanciale, and pecorino means spring is officially here.
TAGLIATELLE WITH FAVA BEANS
INGREDIENTS
4 oz shucked and blanched english peas
3 oz shucked and blanched and peeled fava beans
2 garlic cloves, sliced thin
1 teaspoon crushed red pepper
1 T sage, julienned
4 oz guanciale, diced
4- 4oz portions Tagliatelle
DIRECTIONS
In a saucepan, cook the guanciale on med high heat in oil. Slowly caramelize and brown. Add the English peas, favas, garlic and slowly saute. Add the sage and crushed red pepper. Saute for another 2 minutes.While cooking, boil salted water for pasta. Add tagliatelle to pasta water. Add 2 cups pasta water to the guanciale mixture. 2 T of butter, 1 cup grated pecorino, salt and pepper. Drain pasta, and add to this mixture. Finish with more pecorino, EVOO and black pepper.
Tagliatelle with fava beans, peas, guanciale, and pecorino means spring is officially here.
TAGLIATELLE WITH FAVA BEANS
INGREDIENTS
4 oz shucked and blanched english ...
Simone’s Christmas Tortellini is an explosion of flavor. Light pasta stuffed with sausage and ricotta served on a potato puree. A holiday indulgence.
SIMONE’S CHRISTMAS TORTELLINI
INGREDIENTS
for the dough:
10 eggs
2lb type 00 flour
For the sauce:
1 pound loose sausage cooked
1 cup ricotta
3/4 cup grated parmigiano
For the puree:
1 lb gold potatoes cubed
1 small onion chopped
Olive Oil
Salt & Pepper
DIRECTIONS
Add the flour on a flat service and make a hole in the middle. Add the eggs and mix well until you have a smooth dough. Let the dough sit for 1 hour.
Saute sausage and mix with ricotta and parmigiano until smooth.
Using a rolling pin, stretch the pasta into a flat, thin sheet. Cut into 2″ squares. Place a small ball of the stuffing in the square and fold into a triangle and then pinch the two edges together.
Drop in boiling salted water – when they float to the top they are finished.
In a large pot saute the onions in olive oil. Add potatoes and water and simmer until soft. Use an immersion blender to make a puree.
Toss the tortellini with butter, sage and parmesan. Make a thin layer of the potato puree on a serving plate and top with the tortellini. Add sage for garnish.
White truffle flan is a great way to start off a holiday meal and represents everything that is great in Italian regional cooking. A simple preparation, with relatively few but pristine and highest quality ingredients and the perception of a difficult undertaking that none of your guests need to know about. The magic of white truffles.
Yields 8 – 4oz. souffle cup portions
WHITE TRUFFLE PARMIGIANO SFORMATO
INGREDIENTS
1 quart Heavy cream
2.5 Cups Grated Parmigiano Reggiano
½ teaspoon fresh grated nutmeg
1 T white truffle paste (optional…but preferable!)
4 whole eggs
4 T all purp. Flour
Salt to taste
White truffles, fresh (avail. at Via Umbria) to garnish
DIRECTIONS
Heat Cream in a saucepan, add the cheese and blend. Meanwhile, in a mixing bowl, crack eggs, whisk, add the flour and whisk some more until combined. Add the truffle paste to cream mixture and slowly pour cream into egg mixture. Add the nutmeg and adjust seasoning with salt.
Meanwhile, get souffle cups, and spray with non stick spray. Ladle in the mixture. On top of stove, pour approx. ¾ ” of water into a shallow stove top-ready baking dish. Place souffle cups in the water bath and cover the whole pan in plastic wrap. Cook on stovetop at medium high heat for about 30 minutes, steaming the flans. They are done when the mixture does not jiggle like jello. Serve warm. Unmold from dishes if desired.
Shave white truffles on top of the sformato and serve with crostini and aged Balsamico.
There’s nothing like a hearty soup to keep your belly full and spirits high as the weather gets chillier. With Via Umbria’s grab-and-go stock of pantry essentials and dinnertime lifesavers (we’re looking at you, oven-roasted chicken!) it couldn’t be easier to get dinner on the table. This week, tuck into a humble but delicious chicken farro soup bolstered by flavorful parmigiano and garlic.
SUZY’S CHICKEN FARRO SOUP
INGREDIENTS
1 c farro
3 c water
1 small onion diced
1 carrot diced
1 celery stalk diced
1 garlic clove
1 c cooked chicken diced
2 T tomato sauce
EVOO
Parmigiano
DIRECTIONS
In a medium saucepan add farro, water, onion, carrot, celery and garlic. Bring to a boil. Reduce heat and cook over medium heat for 30 minutes or until farro is soft.
Add more water if necessary. Add chicken, tomato sauce and salt and pepper to taste.
Serve with a drizzle of extra virgin olive oil and a shaving of Parmesan
These ravioli stuffed with a zesty lemon ricotta mixture are going to be your new favorite meal. All you need is patience and a bit of confidence—your reward will be a plate full of citrus-y, creamy deliciousness.
PASTA DOUGH
INGREDIENTS
200 g semolina flour
200 g type 00 flour
4 eggs
DIRECTIONS
On a large wooden cutting board, make a well with the flour. Crack eggs into the well. Using a fork, slowly beat the eggs and mix in the flour, being careful not to break the walls of the well.
After most of the egg and flour is incorporated, begin to knead the dough. Knead for at least 10 minutes, until very smooth.
Wrap in plastic wrap and let sit for 15-30 minutes
before rolling.
LEMON RICOTTA RAVIOLI
INGREDIENTS
2 c ricotta
Zest of 1 lemon
1 c ground pecorino or parmigiano
1 egg yolk
Salt and pepper to taste
Pasta dough (above)
DIRECTIONS
Combine ricotta, lemon zest, pecorino/parmigiano and egg yolk. Taste and adjust seasoning.
Roll out pasta dough until paper thin. Dollop the ricotta mixture onto your pasta sheets. Cover the mixture with another sheet of pasta, sealing around each dollop to encase the ricotta tightly.
Cook in boiling water 2-3 minutes until ravioli rises
Bill’s Whole Snapper Garlic Ginger recipe may seem seem out of place in an Italian recipe blog, but this Asian recipe shares a lot with Italian preparation. First, the fish should be fresh, which in our case was beyond doubt, having purchased it from Robert, our local fishmonger at the daily harbor fish market in Georgetown, Grand Cayman. Robert cleans and filets all manner of fresh catch with an uber sharp machete right in front of your eyes. Second, the accompanying flavors are understated and elevate rather than overwhelm the fresh fish.
This is a favorite of Suzy and mine when we, like we are now, spend time at our vacation home in the Caymans (no money laundering jokes, please). After a grueling day under the sun, there’s nothing quite like this flavorful fish dish and a little (or a lot of) white wine to wash it down.
[recipe courtesy of taste.com.au]
Whole Snapper with Garlic and Ginger
INGREDIENTS
1 whole snapper, gutted and scaled
3 cloves garlic, thinly sliced
Ginger, cut into thin strips
1/4 cup soy sauce
1 Tbsp fish sauce
2 Tbsp rice wine
2 tsp sesame oil
2 scallions, sliced
2 or 3 dried chili peppers crushed
1 bunch coriander
DIRECTIONS
Preheat oven to 400 deg.
Rinse and pat dry 1 whole red snapper. Line baking dish with aluminum foil (you may have lay 2 sheets side by side) and place wax or parchment paper on top. Lay snapper on paper and liberally salt and pepper. Sprinkle garlic and ginger over entire surface.
In a small bowl, mix well soy, fish sauce, rice wine and sesame oil. Pour over snapper allowing it to penetrate the skin. Baste several times.
Close aluminum/parchment paper to form an airtight pouch with snapper inside. Place in oven (in baking dish) and bake for 30-45 minutes. The snapper is cooked when the flesh flakes and displays no opacity.
Unwrap fish and transfer to a serving plate or bowl being sure to pour the liquid over the fish. Garnish with a liberal amount of sliced scallions and some sprigs of coriander.
Serve with lots of white wine, preferrably a crisp, acidic wine such as Falanghina, Greco di Tufo or anything from Campania.
This is our favorite way to handle an overabundance of produce—depending on the season you can make a filling with mixed berries, apples and cinnamon or ricotta and marmalade. Here Liam uses a mix of ripe figs, honey and a dash of vincotto. The wine (vincotto translates to “cooked wine”) deepens the flavor and rounds out the sweetness of the figs, leaving you with a balanced and elegant dessert. Enjoy!
LIAM’S FIG CROSTATA
INGREDIENTS
For the crust:
300g flour + more for dusting
140g butter, room temperature
1 whole egg
1 egg yolk
1 ½ Tbs baking powder (or 1 packet of Italian bkg powder w vanilla)
pinch salt
For the filling:
6 cups of fresh ripe and plump figs
¾ cup honey
1 T a.p. Flour
3 T butter, cubed into small pieces
1 T vin cotto
DIRECTIONS
Roll the dough to about ½” thickness. Place in a 10” pie pan.
Meanwhile, combine the ingredients for the filling and put in the pie pan. Fold the outer edges of the dough around the perimeter of the fig filling. Brush the dough with egg wash and sprinkle with sugar. Put in refrigerator for 1 hour before baking at 375 for 30-45 minutes.
We love those recipes that are low effort, maximum reward and that’s exactly what this truffle frittata is. With so few ingredients, quality is paramount—we recommend using Tartufi Bianconi’s delicious truffle sauce “tartufata” to impart a taste of Italy into your frittata.
TRUFFLE FRITTATA
INGREDIENTS
4 eggs
Salt
Truffle sauce or “Truffled Flavoured Oil” from Tartufi Bianconi
DIRECTIONS
-Beat the eggs with salt and a few teaspoons of your favorite truffle sauce.
-Heat olive oil in a skillet and cook the omelette on both sides—serve with truffled mashed potatoes.
A trio of summer salads that are easy to prepare and pair easily with your favorite grilled meat, fish or veggies. Light and refreshing and sure to brighten up your plate.
ASPARAGUS AND RHUBARB SALAD
INGREDIENTS
10 stalks asparagus – ends broken off
3 stalks rhubarb – slightly shaved
2 cups pea shoots
¼ cup lemon juice
¼ cup extra virgin olive oil
1T honey
DIRECTIONS
Lightly brush asparagus with olive oil and roast until tender. Slice into 1” pieces. Slice the rhubarb into matchsticks. Whisk together the vinegar, olive oil and honey. Toss asparagus and rhubarb with dressing in a serving bowl. Season to taste with salt and pepper. Top with pea shoots and lemon zest.
STRAWBERRY AND ASPARAGUS SALAD
INGREDIENTS
1 pint strawberries sliced
4 cups baby arugula
10 stalks asparagus – ends broken off
Goat Lady Chevre
Marcona Almonds
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
DIRECTIONS
Lightly brush asparagus with olive oil and roast until tender. Slice into 1” pieces. Put arugula in a serving bowl and add strawberries. Whisk together vinegar and olive oil – season to taste with salt and pepper. Toss the arugula and strawberries. Top with dollops of goat cheese and almonds.
FAVA BEANS AND PORTOBELLO MUSHROOMS
INGREDIENTS
1 pound fava beans shelled
3 Portobello Mushrooms cleaned
¼ pound aged pecorino shaved
⅓ cup extra virgin olive oil
⅓ cup white wine vinegar
1 T dijon mustard
DIRECTIONS
Steam fava beans for 1-2 minutes (should still be bright green) remove from heat and put on ice to quick chill. Slice portobellos. Whisk together olive oil, vinegar and mustard. Add salt and pepper to taste. Toss together mushrooms and cooled favas. Top with pecorino and serve.
This recipe for whole-baked fish with olives comes to us from Elizabeth Minchilli, who enlisted a team of Italian mammas and nonnas to perfect it. After tinkering with her method and recipe for 25 years, she says she’s finally nailed it. The result is a tender roasted fish, flavored with briny green olives and bright, bursting cherry tomatoes. Spoiler alert: this might be our favorite recipe from her new book.
WHOLE-BAKED FISH WITH OLIVES
INGREDIENTS
2 whole fish with the head on, cleaned and scaled (you can ask the fishmonger to do this for you)
1 bunch of flat-leaf parsley
8 cherry tomatoes, quartered
1 cup briny green olives, unpitted
Olive oil (about ¼ cup)
Salt
Freshly ground black pepper
DIRECTIONS
–Preheat the oven to 350 degrees F.
–Oil one fish generously, seasoning the cavity with salt and pepper. Stuff parsley and a few olives into the cavity and scatter half of the olives and tomatoes around the fish. Place fish on parchment or aluminum foil and repeat with the other fish.
–Wrap each fish, creating a seal so steam won’t escape. Bake for about 25 minutes, then let rest for 10 minutes
–To serve, place on platter, open the packet, and debone the fish. Pour the juices from the parchment paper along with the olives and tomatoes on top of the fish.
Creamy zabaglione is an Italian custard made from just four ingredients: egg yolks, sugar, heavy cream and marsala wine. Drizzled over fresh cut strawberries and blackberries, your guests will be delighted by the combination of tart berries, sweet cream and marsala wine. The best part? You can prepare it ahead of time and keep it chilled until you’re ready to serve.
Zabaglione with Berries
INGREDIENTS
6 egg yolks
1 cup granulated sugar
2 tbsp Marsala wine
1 cup heavy cream
DIRECTIONS
–Set up a saucepan with water in it for use as a double boiler.
-In a large bowl, combine egg yolks, sugar and Marsala wine. Use a large balloon whisk to whisk the mixture over the boiling water until warm and the sugar is dissolved.
–Meanwhile, whip cream until soft peaks form.
–Remove egg mixture from the double boiler when sugar is thoroughly dissolved and egg mixture is hot.
–Gently fold the whipped cream into the egg mixture and set aside to cool.
Recipe from The Ultimate Mediterranean Diet Cookbook by Amy Riolo.
While it’s relatively uncommon to see olive oil being used in American desserts, Italians have long taken advantage of its sweeter side. Paired here with nutty almonds and slightly tart cherries, olive oil provides a wonderfully subtle balancing note. Amy’s Riolo’s Olive Oil, Cherry and Almond Cake also happens to be one of the most visually stunning desserts we’ve seen: the syrup from the cherries lends a slight jewel-toned marbling and the final dusting of powdered sugar is a simple but elegant finish. For serving, Chef Amy suggests pairing it with Vin Santo.
AMY’S OLIVE OIL, CHERRY AND ALMOND CAKE
INGREDIENTS
1/4 c (60 ml) extra-virgin olive oil, plus extra
1 1/2 c (188 g) unbleached all-purpose flour
1/2 c (55 g) sliced almonds
2 eggs, separated
2/3 c (160 ml) freshly squeezed orange juice
2 t orange zest
1 c (200 g) sugar
2 t vanilla extract
1 t almond extract
1 t orange blossom water
1 t baking powder
1/2 t unrefined sea salt
2/3 c (64 g) almond flour
1 c (155 g) pitted cherries
2 T (16 g) powdered sugar, to serve
DIRECTIONS
-Preheat the oven to 350°F (180°C). Oil and flour a 9-inch (23 cm) spring form pan. Line
with a 9-inch (23 cm) round of parchment paper. Brush the parchment paper with olive oil
and sprinkle with sliced almonds.
–In the bowl of a standing mixer or in a large metal bowl using a hand mixer, beat the egg whites until stiff peaks form.
–Combine the orange juice, orange zest, olive oil, egg yolks, sugar, vanilla, almond, and orange blossom water in a medium bowl.
–In a large bowl, sift together the flour, baking powder, salt, and ground almonds. Mix in the orange juice mixture and fold in the cherries and egg whites.
–Pour into the baking pan and smooth out the top with a spatula. Bake until a toothpick inserted into the middle comes out clean and the cake begins to pull away from the sides of the pan, 40 to 45 minutes.
–Cool completely. Invert onto a platter, release sides. Remove the parchment paper, sprinkle with powdered sugar, and serve.
Recipe from The Ultimate Mediterranean Diet Cookbook by Amy Riolo.
While it's relatively uncommon to see olive oil being used in American desserts, Italians ...
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