Blue Monday

Marcella Hazan has gotten to make Her Closing Comments on our Pomodori e Vino blog. I can only imagine what this adventure has ment to her. She wrote this cookbook many, many years ago, it is in it's 28th printing. I know how much it means to mom (and me) when someone appreciates a particular recipe from one of our cookbooks.

Imagine, after all of these years, her recipes coming to life; photos and personal stories of our adventures as the Pomodori e Vino

If you have appreciated any special recipes, hop on over to the Pomodori Blog and leave a message for Marcella and Victor. We will all be a little blue now that this adventure is over.
Don't forget to check in at Smiling Sally for more blues.
y'all enjoy~
Sandi

What an adventure!

In March of 2010, several friends from several countries decided to embark on an adventure. We decided to cook our way through Marcella Hazan's 'Essentials of Italian Cooking'. Everyday a new recipe, everyday a new adventure. We posted on Facebook and on our blog Pomodori e Vino. The rules were very simple . . . If it was your turn you made it. It didn't matter if it was tripe, cotechino, or prune gelato.
In this adventure, I was very smart to pair up with a partner. Jan and I took on Fridays; then we split the recipes. I think Jan and I will agree we were lucky with the recipe draw! We spent the next 15 months cooking Italian.
The recipes were only a part of the challenge. In 15 months . . . I have worked 2 jobs, traveled to London and Italy twice, had breast surgery, buried my father and my father-in-law, planned a beautiful wedding and watched my daughter get married, and waved my son off to cook in the wilds of Michigan. L-I-F-E in a nutshell. Though it all, we have faithfully followed Marcella's recipes and posted our attempts.
The other Huge part of the challenge was finding the freshest ingredients. I live in Alabama, where Italian is chef-boy-r-dee with a southern accent. It is near impossible to find young artichokes, whole chestnuts, or fresh ricotta cheese. My weekly trips to Piggly Wiggly were more interesting because of this challenge; I carried Marcella with me every time.
I feel that I can call her Marcella, because through this process she and Victor have been in my kitchen every week. They have followed along our journey, and commented on our progress. She has been kind and generous... and very absolute in her recipes. I cherish each comment she has made along the process. I was rightfully chastised for implying Tuscany was Italy, using chicken breasts once again, the thickness of my veal. . . but, more than once she refered to me as her talented southern cook.

Sandi, who could have imagined an Alabama belle making such deft tortelloni! You've proven that if one really loves pasta one doesn't have to settle for second-rate store bought stuff. It has to do with whether eating well is worth making an effort or not. And that, I understand, is what Southern cooks know something about.

I have not one, but two favorite memories, through out this process. The first, of course would be when Jan and I were in Venice at the same time. We were able to find Victor's favorite little shop at the Rialto market. With Jan's excellent Italian, we purchased the ingredients we needed for our recipe. We made our Botarga together in Jan's little apartment overlooking a canal... we drank a toast to the Hazan's and our fearless Pomodori. This is a moment that we will both cherish for the rest of our lives.
My second memory is my son and I in the kitchen together, making Gnocchi. Flour and potatoes everywhere, with a little wine and some gorgonzola~ We experimented together until 'alora'... we had the perfect gnocchi. I am a firm believer that making memories in the kitchen are treasures you can't replace.
More than once, Marcella commented that she wished we were neighbors. I would love nothing more than to share my polenta, and a glass of wine as I stir the risotto. She has left with each of us the treasure of 'Essentials of Italian Cooking'. It is up to us to share these treasures with others.
Jan, Marcella, and Victor~ Thank you for the journey!

Ciao y'all~
Sandi

Pomodori e Vino ~ Sfinciuni

What the heck is a Sfinciuni?
and I am stuffing it with a tomato anchovy Conza?
I have been trying to learn more Italian for my trip... these are not words I thing I'd ever heard. The things we have done on our way through 'The Essential's of Italian Cooking~ Learning Italian is one of them.
So, in Southernism~ This is similar to a deep dish pizza with a top. You can just call it yummy! The pizza dough is a simple yeast dough, made ahead and allowed to rise for 2-3 hours. You will need enough dough to make 2-10 inch rounds.
The Conza is a thick sauce of thinly sliced onions, good tomatoes, and chopped anchovies. The sauce is seasoned with oregano and pepper. The anchovies will 'melt' and add a unique salty flavor~ don't be tempted to skip them.
The first layer is pressed out to a large 10 inch circle. The conza is spread to within an inch of the edge. Bread crumbs are sprinkled on top. The top layer is pressed to a slightly smaller circle. the edges from the bottom are brought up to seal the top.
It is baked in a hot oven, then allowed to sit and rest for 30minutes. The result is a thick and hearty pizza with a light crust.
Another Marcella Hazan success!
Y'all enjoy~
Sandi

Pomodori e Vino ~ Prune Gelato

Marcella's gelato recipe is the perfect time to show off my Cuisinart hand mixer. After all~ I'm trying to save face after the 'no double boiler' incident.
Let me say though... Marcella commented that it was years before she had a proper double boiler :-) We know it didn't hurt her kitchen at all.
Of course... as promised I did get my double boiler for mother's day :-{). Thank you!
Now...back to my smart stick. This smart stick is a clever kitchen tool. It is a mini food processor, a hand-held immersion blender, and a whisk stick.
Which is all that is needed to make a batch of fresh gelato... well, that and an ice cream machine. As a good southerner~ of course I have one of those.
Prune gelato. Of all the gelatos in the' Essentials of Italian Cooking' to make... my luck to draw prune gelato. It is simply not my favorite. It's a good thing there is also a recipe for Banana Rum, Egg custard, Lemon and Strawberry. Those are all my favorites!
I bet I will be eating my share of gelato in Italy next week too.
Ciao y'all~
Sandi

Pomodori e Vino ~ Zabaglione

I decided to make my Zabaglione when I had a little help in the kitchen. Little did I know that this dessert recipe would bring on criticism from my son, the Chef-to-be.
To be honest... my son is right. (this time and this time only)The criticism has nothing to do with Marcella's recipe for Zabaglione, but the fact that I don't have a legit double boiler. I have made countless egg custards, chocolate sauces, and lemon curds; my 'ghetto' system of steel bowl in a pot of boiling water has served me well.

Until now.
We took the time to make the Zabaglione together. This recipe is really very simple... warmed egg yolks and sugar, whipped to a frenzy. Add a nice Marsala wine and whip to a froth. This is served over fruit and has the most unique sweet warm spiced wine flavor. It is something I would make again.

And maybe I'll be getting a real double boiler for Mother's Day.
Ciao y'all~
Sandi

Pomodori e Vino ~ Monte Biano

This has been a fun dish... one that comes with a story. Where should I begin?

Actually, I think this story begins in Italy... In Ferarra. In This Old Post you could see where Jerry and I spent a day taking photos of Bicycles in that beautiful Italian town. I conceeded bragging rights to Jerry for our little photo competition, based on a few well timed photos. I think he has felt a tad guilty over that ever since.

So... when I was desperate for Chestnuts to make my Monte Bianco, guess who came to my rescue? Jerry did! Not only did he find the chestnuts in Canada, he also made the recipe and sent me photos. What a champ!

Apparently fresh chestnuts are only available in Alabama during the one small week of Christmas; fresh chestnuts are essential to this dessert. "Monte Biano is a pyramid of dark chocolate and pureed fresh chestnuts, topped by a snowy peak of whipped cream" Marcella says that the aroma is a consolation for the approach of winter. And indeed resembles the white snow covered summit of Mont Blanc.

This is one recipe I can't wait to make ... next Christmas.

In the mean time, I hope that y'all will all take a second and go to Thoughts, Musings, and Rants and tell Jerry how much we appreciate his generosity.

Ciao y'all~ Sandi

Pomodori e Vino ~ Insalatone

My challenge this week was to build an Insalatone. In Marcella's own words this is a 'magnificent cooked salad'. It can be served at room temperature or still warm, with a light toss of good olive oil and rich red wine vinegar, a little coarse salt and ground black pepper... Quanto Basta! Each of the vegetables need to be cooked according to it's needs. Peppers are roasted over a flame for easy peeling. Beets are roasted until sweet and tender, then peeled. (For some unknown reason I could only find golden beets, even though two days ago they had plenty of red beets!)

The onions are roasted in their skins, then quartered. Potatoes and green beans are cooked until tender.The only thing missing was the velvety red from the beets in the color of the dish... other than that, it was a flavorful melody of vegetables. 

Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ... 

Ciao Y'all~

Sandi

Friday's Favorites ~ Pomodori e Vino

This is my Friday's Favorite for this week . . .
Fresh and simple salads... just in time for Spring!
This is a salad that is so simple and so full of flavor. It goes with almost any dish.
Romaine Lettuce Salad with Gorgonzla Cheese and Walnuts

Use the tender crunchy leaves of a head of Romaine Lettuce. The dressing is made with Olive Oil, Red Wine vinegar, salt and pepper. Bits of the Gorgonzola are blended into the oil and vinegar.
The salad is then assembled by tossing in the dressing~ then topped with walnuts and more cheese.
Next time I make it I am also going to include some slices of pear.
We have had so much fun following Marcella Hazan's Essentials of Italian Cooking. It's a Favorite...
What is your Friday's Favorite today?

Y'all join in,
Sandi

Pomodori e Vino ~ Zucchini

The weather here in Alabama has been awesome. We've had warm sunny days and cool clear nights. Spring-time is here!

When I saw that my recipe for this week was Zucchini with oregano... I rushed off to buy my herbs. To the garden center! It was the perfect afternoon to play in the dirt. I was able to get my pots planted with rosemary, basil and oregano.

I made a quick stop at the market to pick up some fresh zucchini~ never fresh enough to have the blossoms attached as you would see in Italy. It is as fresh as I could find locally. I am going to have to grow my own, or find a friendly neighbor with a garden if I want zucchini blossoms. I don't know why we haven't been on the fried blossom band wagon. I can look forward to some when I am in Italy in May.

Marcella's recipe for zucchini with oregano is just that. The simple layering of olive oil and garlic, with thinly sliced squash and fresh oregano. Fresh flavors that are so perfect together.

Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ...
Ciao Y'all,
Sandi

Pomodori e Vino ~ Croquettes

What's better than mashed potatoes?

Well, fried mashed potatoes of course!

Potato and Ham Croquettes, Romagna Style, call for a bowl full Marcella's light and fluffy Parmiggiano mashed potatoes. The secret ingredient in the mashed potatoes is nutmeg and (of course) lots of fresh parmiggiano cheese.

To make croquettes; the potatoes are combined with finely chopped proscuitto and egg. Then made into 2 inch patties, lightly floured and fried in vegetable oil.

There is a crispy outside and a lovely creamy inside.

Another Essential success!

Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ...
Ciao Y'all,
Sandi

Pomodori e Vino ~ Braised Fennel

Fennel has always been my 'most' favorite. Well... the truth? It's been my favorite since Ive been old enough to know what it was. Marcella describes Finocchio as related to anise, but with a cool, mild aroma. I love it raw in a fresh salad, on pizza, or roasted with olive oil.

This is Marcella's rendition of Braised Fennel with olive oil. The fennel stalk is sliced and then cooked in water and olive oil. Turn the slices until it becomes lightly browned. When done, the fennel will be tender and the liquid is gone.

Beautiful!

Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ...
Ciao Y'all,
Sandi

Cooking Light ~Heart Healty Red Food

Our Cooking Light Virtual Supper Club had become a little more exciting this month with the edition of 2 new bloggers. I am super excited that my friend Jerry has decided to join in from Canada. He is an adventurous cook and a brilliant writer. We are both a part of the Pomodori e Vino group and are cooking our way through Marcella Hazan's Essentials of Italian Cooking. Roz's blog is La Bella Vita and I 'm sure that she is also going to offer a nice variety to our Cooking Light Supper Cub.

We have fun planning our menues from month to month. This month our 'theme' is Red Heart Healthy~ Red Food. I found my Cooking Light Recipe with red onions and the bright flavor of mint. I couldn't resist a little taste of spring.

Spanish Salad with Fennel, Red Onions and Mint
2 cups thinly sliced red onion
3 large navel oranges
3 cups thinly sliced fennel bulb
1/4 cup loosely packed fresh mint leaves
3 Tbs plain fat-free yogurt
2 Tbs frozen orange juice concentrate, thawed
2 Tbs red wine vinegar
1 tsp coriander seeds, toasted and crushed
4 tsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Place thinly sliced red onion in a medium bowl; cover with ice water, and soak 15 minutes. Drain well.
Carefully remove rind and white pithy part of rind from oranges; discard rind and pith. Cut each orange in half vertically; remove white pithy core portion, and discard. Cut oranges crosswise into 1/4-inch-thick slices, reserving about 1/3 cup juice for dressing.

Layer red onion, thinly sliced fennel, and orange evenly in a bowl or on a platter, and sprinkle with fresh mint leaves. Combine reserved juice, plain fat-free yogurt, juice concentrate, and remaining ingredients in a small bowl, and stir with a whisk to combine. Drizzle evenly over salad; serve immediatelyI served it last week with a nice grilled salmon fillet... making this one Heart Healthy meal!


Now let's see what everyone else has brought for our Red Food Red Heart Virtual Supper Club~~
Jamie is bringing the appetizer plate of Bruschetta with Warm Tomatoes
Val has picked red meat and red potatoes with a Bourbon Brown Sugar Flank Steak and Potatoes (Yum!)
MaryAnn has a salad with Red Radish and Radicchio with a Warm Walnut Viniagrette.
Jerry is bringing a vegetable of Roasted Sweet and Sour Beats with Carrots and Parsnips (yum-yum!)
Roz is in charge of desserts and she has a Almond Jelly Roll with Rasperry filling
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop!

Y'all enjoy~

Sandi

Pomodori e Vino ~ Eggplant

It is actually my partner Jan's turn to post this week for Pomodori e Vino. . . But I saw some beautiful thin Italian eggplant in the produce department and decided to join in the fun.

I followed Marcella's instructions on thinly slicing the eggplant and laying it in a colander with salt. This will draw out the bitter taste and any excess liquid.The dried eggplant is then lightly floured...and fried in hot vegetable oil (we like ours crispy!) If a southern cook knows anything... it is how to fry!

Come back tomorrow on our friday's favorite linky party to see what I did with these fried eggplant.

Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ...
Ciao Y'all,
Sandi

Pomodori e Vino ~ Cauliflower with Parmigiano

The star in Fried Cauliflower with Parmesan Cheese Batter is the tender and flavorful crust. Real Parmigiano- Reggiano cheese makes the perfect batter because it melts without the stringyness of most cheeses. The flavor is so unique~ and of course brings a smile to my face as I remember our tour at the cheese factory last may near Bologna. Here's the link to that favorite trip! We stood between the walls of maturing Parmigiano-Reggiano, as the wheels wait for the day to crack them open. This is a beautiful cheese with a nutty, salty flavor all it's own... that I must say, bears NO resemblance to the stuff in the green shaker!
The batter for these fried cauliflower is a mixture of water and beaten egg with grated parmigiano and flour. The cauliflower is first cooked in a large pot of water and cooled. Once cooled, break the cauliflower in to bite-sized florets. These are dipped in the egg batter and fried in vegetable oil until golden brown. Sprinkle with salt and serve at once.
These are wonderful little bite-sized pieces that are filled with the flavor of fresh Parmigiano.
Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ...
Ciao Y'all,
Sandi

Pomodori e Vino ~ Fava Beans

I just love it when I am smart enough to do a little planning ahead. Last year in May, y'all may remember my fabulous trip to Italy. I spent a month watching sunsets and soaking up the dolce vita. (If you need a little taste of Italy This Link will take you there)

Back to my brilliant planning... I knew I would have to be making fava beans in the dead of winter. Fava beans are freshest in the spring... so, I actually made these then.

As Marcella says, "there is no magic in the making a dish of plain boiled beans" The magic is in the freshness of the fava bean and the quality of the olive oil.
This dish is made with fresh just snapped beans, finely chopped onion, and Pancetta. The secret to the brightness of the beans is adding salt to the boiling water before adding the beans. They should cook to a nutty, sweet flavor~ the time will depend on the freshness of the beans.

Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ...
Ciao Y'all,
Sandi

Pomodori e Vino ~ Artichokes

Hallelujah~
We are out of the Variety meats section of Pomodori e Vino. I don't know how many of you actually looked... but the posts on sweetbreads, kidney's and calf brains were awesome (in a personally disgusting way) Marcella's comments really showed her Italian passion for food! I count myself lucky that all I had to cook was the Cotechino Sausage with lentils.

Now we have moved on to vegetables... What's not to like?

My recipe was for artichokes with leeks. The biggest problem for me was the quality of the artichokes in the market. Not like the beautiful artichokes growing in the garden in Montisi.

The recipe itself was simple... cook the artichokes and leeks until tender, adjust for salt and pepper and serve. When adjusting for salt and pepper... I am loving the phrase used by David Rocco in his recipes., 'Quanto Basta' ~as much as you need.

What a beautiful thought during this holiday season. Quanto Basta! No more, no less. Only as much as you need.

In cooking and in life.

Blessed Holidays to each and every one of you.

Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ...
Ciao Y'all,
Sandi

Pomodori e Vino ~ Cotechino

We are getting into the really 'good stuff' on Pomodori e Vino. Y'all might think that the pasta section was good... but we are coming into the 'Variety Meats'. Hold on folks~ this is going to get good.
This week is the perfect example.
Cotechino sausage with Lentils.
What the heck is a cotechino? I wasn't sure... but spent days looking in Birmingham and even in Atlanta. No luck. With a little help from Marcella and Victor, I was able to order it online. Only a Pomodori e Vino'ette' would be willing to go to the ends of the earth to find that one special ingredient. Cotechino is a specialty sausage typically from Modena Italy. (why oh why didn't we make this while we were in Bologna??)
This recipe calls for the elusive cotichino sausage, served with lentils. The perfect good luck meal for the new year. It had a good flavor combination of pork sausage and beans. We enjoyed it very much... hopefully our good luck will carry through to 2011. In the mean time... Liver, Sweet breads, Brains and Tripe
Remember to follow us along daily on Facebook or on the Pomodori e Vino Blog ...

Ciao Y'all,

Sandi