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
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)
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
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.
Balanced and elegant
This is our favorite way to handle an overabundance of produce—depending on the season you can make a filling with mixed berries, ...
Chef Liam recognizes that sometimes we need a little sweetness in our kitchen, so he has shared this recipe for a delicious apple crostata. Crostatas are essentially Italian open faced pies, and like pies, they never seem to disappoint! This is the perfect dessert to have on a cold winter evening, or even with a scoop of gelato!
Italian Apple Pie
Chef Liam recognizes that sometimes we need a little sweetness in our kitchen, so he has shared this recipe for a delicious ...
Since I have been cooking regional Italian food professionally for quite some time, the dreaded request from guests…“why don’t you have spaghetti and meatballs on your menu” inevitably rears its ugly head. It has become a topic of “conversation” at almost every Italian restaurant that either I have had the pleasure of being the Executive Chef or I have owned. Don’t get me wrong..I love Spaghetti and Meatballs, my Irish mother makes fantastic Spaghetti and Meatballs, and it is something I remember requesting for my birthday when my mom would take requests for Birthday dinners. However, I never put it on the menu at any restaurant…and this is why: There’s no such thing as Spaghetti and Meatballs in Italy. Never has, never will. When I think of the many outstanding regional specialties of Italy I wonder “why do people feel that it should be on the menu at an Italian restaurant?”
Maybe, sometimes….”Spaghetti just likes to be alone” a line from my favorite movie Big Night so poignantly states.
Then I remember…that going to a restaurant can bring back many memories for people. When we gather around a table, inevitably, the center of attention is the food, and somehow if it all comes together the food can bring us back to a simpler time when we all enjoyed each others company instead of checking how many “likes” you received on your latest Facebook post. And of course Spaghetti and Meatballs can bring back those memories for many of us. It does for me. I come from a large Italian/Irish family and I vividly remember the smell of the meatballs cooking in olive oil, the hint of garlic simmering and that unique smell of the “macaroni” as my father called it boiling in the salted water. And really that is what it is all about. It may not be truly Italian…but it is Italian American and for that reason I now put it on some menus.
I however will not serve my meatballs with Spaghetti, I prefer Orecchiette. When portioning the meatballs, make them the size of a ping pong ball, not too big so they don’t dry out. The recipe I have posted are for meatballs made in the Pugliese style, a lot of fresh herbs, Pecorino cheese and red wine take these meaty orbs to another level. Enjoy with a bold glass of Negroamaro from Puglia and finish off with some Amaro and then you can create new memories.
To see the full recipe for Pugliese Meatballs, click here!
That's a Spicy meatball
Since I have been cooking regional Italian food professionally for quite some time, the dreaded request from guests...“why don’t you have spaghetti ...
In our latest blog post Chef Liam has told us about his personal history and relationship with the classic Italian-American dish Speghetti and Meatballs. He features his favorite Pugliese Meatballs in his blog and has been kind enough to share the recipe! Maybe sit back with your Pugliese Meatballs, a nice glass of Negroamaro wine and read his post!
To read his blog post, click here!
Spaghetti and Meatballs?
In our latest blog post Chef Liam has told us about his personal history and relationship with the classic Italian-American dish Speghetti ...
This recipe post is a two for one deal! Flavored pasta is increasingly popular as a great way to add flavor and color to your plate! Chef Liam has created these two unique and delicious recipes that will surely add some flare to your kitchen!
Chestnut or Arugula Pasta
This recipe post is a two for one deal! Flavored pasta is increasingly popular as a great way to add flavor and color to ...
This mushroom salad is the perfect way to make sure you are eating a balanced and nutritious meal in the winter. With the base being mushrooms, you will make sure that you are feeling full at the end of the meal! Enjoy this delicious and health conscious winter salad compliments of Chef Liam!
This mushroom salad is the perfect way to make sure you are eating a balanced and nutritious meal in the winter. With ...