first

September 20, 2017
paninigirl

1 comment

Missing Lucca

 

 

 

anfiteatro

via del fosso

alessandra

guinigi

 

winery

What can I say? I’m longing for Lucca. Come along and join me in the spring for a week of food, fun, friendship and of course, shopping!

Panini Girl In Lucca May 2018 get in touch at paninigirl4@gmail.com

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September 2, 2017
paninigirl

3 comments

Eggplant Rolls With Salsa Verde

Screen Shot 2017-09-01 at 8.55.37 AM

I’ve always been a lover of eggplant, but J., he’s another story. When we first met he proclaimed a dislike for this vegetable and then I introduced him to my eggplant parmigiano. “How can this be eggplant, it tastes too good” he would say. I would smile and serve him up a second portion.

Years later and I’m still looking for ways to win him over to eggplant. These rolls are a nice addition to a summer meal. Make them ahead of time and serve them at room temperature as a side to a meat or fish course.  The little hint of fresh mint is a nice surprise and livens up the cheese mixture.

Eggplant Rolls Stuffed With Feta

1-pound firm eggplant
olive oil for brushing eggplant
3 ounces feta, crumbled (about 1/2 cup)
1/3 cup whole-milk ricotta
1/4 cup fresh mint leaves, washed well, spun dry, and chopped fine
3 red bell peppers, roasted, or two 7-ounce jars, drained, and patted dry
1 bunch arugula or small bunch spinach, coarse stems discarded and leaves washed well and spun dry

Salsa Verde

1 cup packed fresh parsley leaves (preferably flat-leafed), washed well and spun dry
1 small garlic clove
1/3 cup extra-virgin olive oil
1 tablespoon red-wine vinegar
1/2 teaspoon anchovy paste

In a blender blend salsa ingredients until smooth. (Salsa may be made 1 day ahead and chilled, covered. Bring salsa to room temperature before serving.) This sauce is also perfect drizzled over grilled fish.

Preheat broiler.
Cut eggplant lengthwise into 1/4-inch-thick slices and arrange 6 center slices on an oiled baking sheet in one layer, reserving remaining eggplant for another use. Brush eggplant with oil and season with salt.

Broil eggplant about 3 inches from heat until golden, about 5 minutes. Carefully turn eggplant with a metal spatula and broil until golden, about 4 minutes more. Transfer eggplant to a platter large enough to hold slices in one layer and cool. (Eggplant may be prepared up to this point 3 hours ahead and kept, covered loosely, at room temperature.)

In a small bowl with a fork mash together feta, ricotta, mint, and salt and pepper to taste. Cut peppers lengthwise into pieces about same width as eggplant slices.

Assemble rolls:
Top eggplant slices with pepper pieces, arranging them in one layer. Put 1 tablespoon cheese mixture near narrow end of each slice and into it gently press 2 arugula leaves so that they stick out on both sides. Beginning with cheese end, roll up each slice to enclose cheese mixture and leaves. (Rolls may be made 2 hours ahead and kept, covered loosely, at room temperature.)

***You can also cook the eggplant on the grill, which I usually prefer to do.

Panini Girl In Lucca May 2018 questions or to reserve a spot paninigirl4@gmail.com

August 18, 2017
paninigirl

3 comments

Sweet Corn Polenta

corn

When I think of making polenta it’s usually a wintry evening and I’m craving a heartwarming dish. I always have a bag of  cornmeal in the freezer that I’ve brought back from Italy with plans for a dinner. The Panini Girl Tour  usually visits a miller on one of our day excursions and what a treat it is to see the corn being ground by a method that’s been used for centuries. With every bite of our supper I relive our visit to the miller.

Now it’s summer and here I am talking about “polenta”. This a a dish made with fresh corn and it is every bit as delectable as the wintry version. The recipe comes from the Ottolenghi cookbook Plentywhich is a vegetarian book from the famed London restauranteur. His version includes an eggplant topping and since I didn’t have an eggplant in the house I topped mine with a combination of olives, golden raisins, celery, tomatoes and pine nuts that I had prepared for grilled swordfish earlier in the week.

This is more like a creamy porridge rather than the thicker wintry dish. There’s no cream involved, but feel free to add whatever cheese you might have on hand. I added some grated parmesan and fontina rather than the feta.

I have to add that our great friends L & B make a similar corn dish and unfortunately we don’t have the nifty “corn scraper” that they use nor did we have the incredible homemade chile topping that they serve. Until we  are invited to their house during corn season this will have to make do!

 

Sweet Corn Polenta

ears of corn

2 1/4 cups water

tablespoons butter, diced

ounces feta, crumbled

1/4  teaspoon salt

Black pepper

Remove the leaves and “silk” from each ear of corn, then chop off the pointed top and stalk. Use a sharp knife to shave off the kernels — either stand each ear upright on its base and shave downward, or lay each ear on its side on a cutting board to slice off the kernels. You want to have 1- 1/4 pounds kernels.

Place the kernels in a medium saucepan and barely cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid.

Process them for quite a few minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process.

Now return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to mashed potato consistency. Be aware that if you have a lot of liquid left in the pan, it can take a while to cook down the polenta, and it will sputter. Consider holding back some or all of the liquid. I held most of it back and added it a little at a time.

Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. Taste and add more salt if needed.

 

Panini Girl In Lucca May 2018questions-get in touch at paninigirl4@gmail.com

August 5, 2017
paninigirl

11 comments

Panzanella

tomato

For years we grew tomatoes in our small yard. What a thrill it was to go out every day and pick whatever we needed for our supper. Some days it was actually a bit overwhelming as there might be thirty or forty tomatoes covering the kitchen counter. I spent hours making sauce with our lovely San Marzanos . Bruschetta was on the menu most evenings. Salsa, tomato jam, platters of sliced tomatoes and mozzarella, tomato tarts-we were in tomato heaven!

Last year we planted more tomatoes than in previous years. We patiently waited for our tomatoes to ripen, but unfortunately the squirrels in our neighborhood got the better part of our crop. At first they helped themselves to whatever was ripe, but in time they grabbed even the green tomatoes.

This year we decided to forego planting and decided to rely on the locally grown tomatoes from the farmers market. The selection is amazing and we no longer cringe every time we spy a squirrel in our yard.

One of my favorite summer salads is panzanella-an Italian tomato and bread salad. The key here is to use a good crusty bread in addition to vine ripened tomatoes. I love this particular recipe as it incorporates other vegetables. Bell peppers, celery cucumber and onion add a nice crunchy counterpoint to the softer tomatoes and bread.

panzanella

Panzanella

2 thick cut slices of Italian country bread

2/3 cup extra virgin olive oil

5 tablespoons balsamic vinegar

2 tablespoons minced red onion

1 pound ripe tomatoes, cut into large chunks

1/2 cup red bell pepper. sliced

1/2 cup yellow bell pepper, sliced

1/2 cup peeled and thinly sliced carrot

1/2 cup thinly sliced celery

1/2 English cucumber, sliced

1/2 cup shredded fresh basil

Preheat oven to 400 degrees. Place bread slices on baking sheet and toast for about 10  minutes. Cut bread into 1″ cubes. Place in a medium bowl. Add warm water to cover bread and let stand for one minute. Squeeze bread gently to release excess water and then transfer  bread to a large bowl. Add 1/2 cup olive oil, 2 tablespoons vinegar and the onion. Season to taste with salt and pepper. Let stand for at least 30 minutes and up to one hour.

Mix tomatoes, bell pepper, carrots, celery, cucumber and basil into bread mixture. Whisk remaining 1/3 cup olive oil and 3 tablespoons vinegar in small bowl. Season with salt and pepper and pour dressing over salad and toss to blend. Serves: 4

Panini Girl In Lucca May 2018  (April 28-May 5) paninigirl4@gmail.com

July 23, 2017
paninigirl

3 comments

Spicy Corn Fritters

corn fritters

As soon as corn appears at the market this is the first dish that I make. I found the recipe years ago in Gourmet magazine (ah the good old days…) and it’ still a summer favorite. I tend to make the full recipe even if it’s just the two of us as they’re just as tasty reheated the following day. The key is to have your oil really hot ensuring crispy fritters-not hot enough and they’ll be soggy. These are the perfect side to grilled salmon or barbecued chicken or would make a nice addition to a vegetarian menu.

Spicy Corn Fritters

1 cup unbleached all-purpose flour

1-3/4 teaspoons salt

1-1/4 teaspoons baking powder

3/4 cup milk

1 large egg

2 tablespoons unsalted butter, melted

4 cups fresh corn kernels (from 5-6 ears)

1/4 cup plus 2 tablespoons minced scallions

1/4 cup finely diced red bell pepper

1-2 medium jalapeños, minced

Vegetable oil for panfrying

In a large bowl stir together the flour, salt and baking powder. In a medium bowl combine the milk, egg and butter and stir into the dry ingredients until well blended. Fold in the corn, scallions, bell pepper and jalapeños until incorporated.

In a large heavy skillet heat 1/4″ of vegetable oil until almost smoking. Add heaping tablespoons of the fritter batter to the skillet and fry over moderately high heat until golden all over, about 4 minutes or longer. Transfer the fritters to a paper towel to drain. Fry the remaining fritters, adding more oil if necessary-be sure the oil is very hot before adding another batch to the pan. Serve immediately. Serves: 6-8

Panini Girl in Lucca May 2018   get in touch at paninigirl4@gmail.com

July 15, 2017
paninigirl

1 comment

Condimento Alle Verdure

It may seem like all I’ve been doing for the last seven weeks is reminiscing about my time in Italy and yes, there’s been a lot of that going on, but I’ve also been back in the kitchen.

My first impulse when looking for a summer starter is to grill up some bread for bruschetta with heirloom tomatoes, but I wanted something a little bit lighter. This recipe comes from-Italy in Small Bites (by Carol Field)-a book I’ve had for years and I’ve never been disappointed with anything that I’ve tried. It was everything that I hoped it would be and is the perfect topping for crostini. I loved the surprise of the slight crunch of the cucumber. This would also be delicious tossed with pasta for a summery salad or spooned over grilled fish. The other side of the bowl holds pickled vegetables, a recipe (coming soon) from Cerasa, the farm in the Garfagnana where the Panini Girl Tour spent the day.

hors

Condimento alle Verdure

1/2 small red onion, diced
1/2 cucumber, peeled and diced
2 ripe tomatoes
1-1/2 teaspoons kosher or sea salt
1/8 teaspoon dried oregano
1/4 cup finely chopped flat leaf parsley
1/4 cup finely shredded basil
Scant 1/8 teaspoon red pepper flakes
1-1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Put the diced onion and the cucumber in a bowl. Bring a pot of water to a boil. Cut an X on the bottom of each tomato and drop into the boiling water for a minute. Remove the tomatoes, place in a bowl of cold water and the skins should slip right off. Slice the tomatoes in half, seed, chop and add to the bowl with the onion and cucumber. Sprinkle with the salt and leave for 2 hours.

Drain any liquid from the vegetables and stir in the oregano, basil, parsley and red pepper flakes. Toss with the olive oil and season with salt and pepper. Serves: 6 as an appetizer

Panini Girl In Lucca May 2018   for info or questions get in touch at paninigirl4@gmail.com

 

July 8, 2017
paninigirl

11 comments

Doors Of Calitri

door4

One evening I decided to go out and take a stroll around the borgo. We walked the same paths every day on or way to and from the bar or the pasticceria and I knew that I hadn’t seen nearly a quarter of the town. It started as a search for a restaurant that I had seen a sign for and I just kept exploring.

 

To be honest it appeared that many of the homes that I passed were uninhabited, although every now and then I would hear bits of conversation and the aromas of food being cooked would drift out a window and I wished I would have been invited in.

 

door9

I walked for some time and then realized I was not sure how to get back to our apartment and it was getting dark. Eventually I would have found our street as our apartment was pretty much up at the top of town. Now that I’m back at home thousands of miles away from Calitri I wish I had kept walking.

 

door 8

This last photo is the only door that I passed that was open. I peered inside and it was deserted and I’m not exactly sure what stopped me from going  in, but I got a strange feeling and backed away. Maybe next time…

Panini Girl In Lucca May 2018 for info get in touch at paninigirl4@gmail.com