Tag Archives: #italianrecipes

How To Make Mustard Garlic Herb Paste

Mustard Garlic Herb Paste – For Summer Grilling

Originally Published on MAY 25, 2021 BY MARIE 2 COMMENTS


Summer grilling is here and life is opening up again, it’s time for gathering together with friends and family, having backyard BBQ’s and enjoying special occasions which we all missed so much!

Memorial Day is just around the corner and so is Father’s Day and if you’re planning on doing any cookouts, I hope you add this intensely flavored mustard, garlic herb paste to just about whatever you’re planning on grilling.

herb paste

Fresh herbs are the key to this delicious herb paste which can be made in a jiffy using a food processor and don’t be afraid to double or triple this recipe, I promise it will amp up your grilling game!

herb box

I used a mix of basil, parsley, thyme, and rosemary. Each herb carries its own intense flavor which pairs nicely with grilled foods but feel free to create your own combo that you might prefer.

cut herbs
marinated chicken

Smother the herb paste all over whatever your grilling and then let it sit for a while to intensify.

marinated kabobs

Brush it all over veggies, chicken, beef, pork, and even fish, the more the better!

grilled chicken

I’ve been using this herb paste since way back, here’s a post I did nine years ago, time sure does fly!

grilled herb paste kabobs

Snip off some herbs and make this mustard, garlic, herb paste the next time you turn on the grill, enjoy!

Mustard Garlic Herb Paste – SFor Summer Grilling

Print Consider double or tripling this recipe, it’s that good! Author: Marie

Ingredients:

  • 2 cups of herbs like parsley, basil, thyme, and rosemary, but feel free to use your favorite combination
  • 3 large garlic cloves
  • 2 tablespoons of Dijon mustard
  • zest and juice of 1 lemon
  • olive oil
  • salt and pepper to taste

Instructions:

  1. In a food processor add the herbs and garlic and process, then add zest and lemon juice and finish with the olive oil to the consistency of a loose paste, easy to spread.
  2. Make sure to let it sit on your protein or veggie of choice for at least an hour before grilling.
  3. ENJOY
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RELATED:

Eat Your Invasives With This Garlic Mustard Pesto Recipe! — Friends of Rye Nature Center

Roasted Garlic Grainy Mustard – Recipe – FineCooking


How To Make Romeo Salta’s Easter Salad

Romeo Salta’s Easter Salad

Frank Originally Published On 27 March 2021antipasti38 Comments

Romeo Salta's Easter Salad

Romeo Salta was a renowned restauranteur back in the 1950s through the 1980s. His swank namesake Manhattan restaurant attracted luminaries from the worlds of business, politics, and entertainment.

My father, who was quite the buongustaio back in the day, used to take our family there from time to time when I was a kid. It was a thrill to rub shoulders with the rich and famous. But Romeo Salta was also my first introduction to Italian food other than Angelina’s Neapolitan cookery. Salta served what was at the time called “Northern Italian” food. That was the rather ludicrous catch-all phrase used at the time for any regional Italian cuisine besides the ones from Naples and points south brought to America by the mass immigration of the early 20th century. These cuisines from central and northern Italy were new and different and became very fashionable. So-called northern Italian food was considered “lighter”, and certainly more “sophisticated”, than the southern Italian cookery Americans were familiar with, although that wasn’t really the case.

In 1962, Romeo Salta wrote a cookbook for anyone who wanted to try recreating the dishes he served up at his restaurant. The book, called The Pleasures of Italian Cooking, didn’t have much of an impact on the way Americans actually cooked. For that, we would have to wait another 11 years, for Marcella Hazan’s landmark Classic Italian Cookbook, published in 1973. Still, Salta’s cookbook is a piece of culinary history, the first cookbook published in America to present “real” Italian cookery. (The first such book in the English language had probably been Elizabeth David’s Italian Food, published in the UK about eight years before Salta’s book.)

I recently inherited my mother’s copy of The Pleasures of Italian Cooking. What surprised me the most, given Romeo Salta’s glamorous reputation, was just how homey most of the recipes are. Antipasti like mozzarella in carrozza and fagioli e tonno. First courses like zuppa di scarola e fagiolignocchispaghetti aglio e oliocarbonarapolenta pasticciata, and risotto alla milanese. Second courses like saltimboccabollito mistopollo e peperonifrittata… In other words, everyday home cooking—and from all corners of Italy, not just the center and north.

I did find one recipe that appears to be Romeo’s own creation. Dubbed Insalata di Pasqua or Easter Salad, it’s lightly blanched green peas, garnished with ham, anchovies, and olives, and dressed with a citronette enriched with hard-boiled egg yolk. It sounded intriguing and certainly seasonal, so I gave it a go, playing with the recipe a bit to suit my own tastes.

I was well pleased with the results. Other than a Russian Salad, I’d never tried using green peas in a salad, and never with a simple oil-based dressing. It worked beautifully. The fresh taste of the peas was complemented by the savory ham and other garnishes. The salad was filling yet light. And it was rather pretty to look at, too. All in all, a fitting antipasto to begin Easter dinner.

So if you feel like a little bit of nostalgia this Easter, why not give Romeo Salta’s Easter Salad a try?

Ingredients

Serves 4-6

  • 1 lb (500 grams) frozen peas, blanched, drained, and cooled
  • 1/4 lb (150 grams) cooked ham, cut into cubes
  • One head of Boston lettuce

For the garnish:

  • A few anchovy fillets
  • Olives, green and black
  • 2 hard-boiled eggs, cut into wedges (optional)

For the dressing:

  • 1/2 cup (125 ml) olive oil
  • The juice of one lemon
  • Salt and pepper

Directions

Blanch the peas in boiling water. Just let the water come back to the boil and let it simmer for perhaps a minute, then drain in a large colander. Rinse the peas in cold water to stop the cooking, then let them drain until they are perfectly dry.

Line a salad bowl with the Boston lettuce leaves, using as many as you need to line your bowl.

In a separate mixing bowl, mix the drained peas and cubed ham together, then pile the mixture on top of the salad leaves.

Arrange the anchovy fillets, olives and, if using, wedges of hard-boiled egg on top of the peas and ham.

Whisk together the dressing ingredients until they are perfectly emulsified. Taste and adjust for seasoning, then pour over the salad.

Serve immediately.

Romeo Salta's Easter Salad

Notes on Romeo Salta’s Easter Salad

Truth be told, as fascinating as it is as a piece of culinary history, The Pleasures of Italian Cooking is not always a pleasure to cook from. Salta’s instructions are fairly telegraphic, typical of many Italian cookbooks. But more to the point, a good number of his recipes, such as the one for peperoni alla piemontese, simply do not work. (Yes, I tried.) In others, the measurements seem off, such as his recipe for sedani alla parmigiana, which calls for braising three bunches of celery in a half-cup of stock. I wonder if he tested—or even proofread—his recipes?

Salta’s Original Recipe

This Easter Salad recipe also needed some interpretation. Here are his verbatim instructions:

Put peas on the bottom of a salad bowl. Arrange the anchovies and ham over them, then lettuce wedges around the edge of the bowl. Beat together the oil, [hard boiled] egg yolks, lemon juice, salt and pepper. Pour over ingredients in the bowl. Garnish with olives.

Good luck with that! If you followed these cryptic instructions to the letter you would wind up with something rather odd. So as you can see, I played around. For one thing, I used the lettuce as a bed rather than an edging. Salta doesn’t specify the type of lettuce, but given the period and his instruction to cut it into wedges, I’m guessing iceberg. I used whole leaves of Boston lettuce instead.

And then I mixed the ham, cut into cubes with the peas rather than laying slices of it on top. Rather than using a whole can of anchovies as Salta calls for, I used enough to make a cross on top, symbolic of Easter. And rather than adding hard-boiled egg yolks to the dressing, which struck me as probably unsightly, I used whole hard-boiled eggs—also an Easter tradition—cut into wedges, as part of the garnish.

On Romeo Salta and his restaurant

Romeo Salta himself was born a southerner, in Puglia in 1904. After his father died when he was six, Salta was raised in a state-run orphanage in Florence. He had no formal culinary training, learning his trade working as a kitchen boy on several Italian cruise lines. Arriving penniless in New York in 1924, he made his living for a few years doing menial work at various hotels around town. After a stint in the midwest, he moved to Los Angeles in 1933, founding a restaurant called Chianti in 1938. After a low start, Ed Sullivan stopped for dinner one night and wrote about it in his newspaper column. Chianti soon began to attract celebrities like Lucille Ball and Errol Flynn. Salta’s career finally took off.

Returning to New York in 1951, Salta opened a place called Mercurio with a partner, then branched out on his own in 1953 with his storied namesake restaurant on West 56th Street. At a time when Italian restaurants were synonymous with red-checkered tablecloths with candles stuck in straw-covered Chianti bottles, his elegant ambiance and offerings of Italian food as it was and is cooked in its native land were a revelation.

You can read more about Romeo Salta in his 1998 New York Times obituary.

A funny story…

A great part of the fun going to Romeo Salta was the chance to catch a glimpse of its rich and famous patrons. I remember, for instance, we once sat next to an elderly James Farley, who had been FDR’s campaign director, Postmaster General, and later head of Coca-Cola International. Since the tables were close together, he and Dad struck up a conversation, and we got to hear a few of his fascinating reminiscences.

But the most memorable moment from our visits to Romeo Salta was seeing Raymond Burr. He was an actor best known for playing Perry Mason in the eponymous 1960s TV series and later “Ironside”, a wheelchair-bound detective for the San Francisco police force, in the 1970s. We happened to be seated near the entrance to the restaurant. From our table, we could see the patrons coming in and out. Well, in saunters Mr. Burr. One of my sisters, who was a big fan of Ironside at the time, blurts out—well within earshot mind you—” Look, it’s Ironsides! It’s Ironsides!” We all squirmed in embarrassment, trying to look as nonchalant as possible. As soon as he was out of sight, I turned and replied: “Yeah, and it must be a miracle, ’cause he’s walking!”

Romeo Salta's Easter Salad

 Print Recipe

Romeo Salta’s Easter Salad

Course: AntipastoCuisine: Italian, Italian-AmericanKeyword: salad

Ingredients

  • 1 lb 500g frozen peas blanched, drained, and cooled
  • 1/4 lb 150 g cooked ham cut into cubes
  • 1 head Boston lettuce

For the garnish:

  • A few anchovy fillets
  • Olives green and/or black
  • 2 hard-boiled eggs cut into wedges (optional)

For the dressing:

  • 1/2 cup 125 ml olive oil
  • 1 lemon juiced
  • Salt and pepper

Instructions

  • Blanch the peas in boiling water. Just let the water come back to the boil and let it simmer for perhaps a minute, then drain in a large colander. Rinse the peas in cold water to stop the cooking, then let them drain until they are perfectly dry.
  • Line a salad bowl with the Boston lettuce leaves, using as much as you need to line your bowl.
  • In a separate mixing bowl, mix the drained peas and cubed ham together, then pile the mixture on top of the salad leaves.
  • Arrange the anchovy fillets, olives and, if using, wedges of hard-boiled egg on top of the peas and ham.
  • Whisk together the dressing ingredients until they are perfectly emulsified. Taste and adjust for seasoning, then pour over the salad.
  • Serve immediately.

Related:

Romeo Salta, Dining Pioneer In Manhattan, Is Dead at 93 – The New York Times (nytimes.com)

The Pleasures of Italian Cooking: Romeo Salta, Roberto Caramico, Myra Waldo: 9780026067904: Amazon.com: Books


How To Make Seafood Lasagna with Lemon Cream Sauce

Seafood Freeform Lasagna with Lemon Cream Sauce

FEBRUARY 5, 2021 BY MARIE3 (Originally Posted on 02/05/21)

 

seafood lasagna

 

 


If you’re looking for a special date night dinner, something a little fancy but not so hard to make try this seafood freeform lasagna, what makes it even more special is the subtle lemon cream sauce that’s spooned all over.

This is the perfect dinner to have on Valentine’s Day which is coming up soon and I’m quite sure many of us will be dining at home. This is meant for two people but you can certainly double the recipe for more to enjoy if need be.

I used a mix of scallops and shrimp in this easy freeform lasagna, which is highlighted with a touch of Limoncello for a smack of bright lemon flavor! 

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chopped shrimp and scallops

The prep work is all done in advance so when it’s time to eat all you have to do is pop your dish into the oven, warm it up and get that golden top.

You’ll be spending all your time with your date instead of cooking and cleaning in the kitchen all night, and that’s a good thing!

filling ramekins

The lemon sauce is very light, you can use half lemon juice and half Limoncello or just all lemon juice. I wouldn’t do all Limoncello because that would be too sweet tasting and overpower the seafood.

If lemon is not your thing, you can make a nice white sauce to top it off like a béchamel, that would be equally as delicious and creamy to top it off.

Cut your lasagna noodles to fit into individual ramekins if using or if you end up using a bigger dish,  it doesn’t have to fit perfectly.

seafood filled ramekins

Then you’re going to layer all that amazing seafood on top. It’s a delicious mix of chopped scallops, shrimp, garlic, shallots with a little ricotta and mascarpone for creaminess and to help bind it all.

shrimp and scallop lasagna

Save some whole shrimp for garnish it makes a striking presentation. This can be served alongside a beautiful salad or if you really want to go all out, a steak for some surf and turf!

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Print A date night or Valentine’s Day dinner for you and your special someone.

Author: Marie

Ingredients

  • 1 lb. seafood, I used a combo of ½ lb. shrimp and ½ lb. scallops, you can also use all shrimp or any combo of your choice, peeled and deveined leaving a couple of whole shrimp or scallops for garnish
  • 6 lasagna sheets, pre-boiled
  • SEAFOOD MIXTURE INGREDIENTS
  • drizzle of olive oil
  • 1 large shallot, small dice
  • 2 large garlic, minced
  • 2 heaping tablespoons chopped parsley, extra for garnish
  • ¼ cup of ricotta
  • 1 heaping tablespoon mascarpone cream
  • 1 tablespoon, limoncello in the seafood mix or use 1 tablespoon, lemon juice
  • salt and pepper to taste
  • FOR THE LEMON CREAM SAUCE
  • 2 Tablespoons unsalted butter and extra to butter your ramekins
  • 2 Tablespoons, Limoncello ( or use all lemon juice to make up the 4 Tablespoons)
  • 2 Tablespoons lemon juice
  • 1 cup heavy cream

Instructions

  1. Pre-boil your lasagne noodles, according to the time directions on the box, cool them down, and set them aside.
  2. Chop up your seafood into bite-size pieces, making sure to clean your shrimp beforehand, and setting aside 1 or 2 for garnish.
  3. For the whole shrimp garnish, season them and stick into a 420F oven until cooked through, then set aside.
  4. Butter 2 -6 inch” ramekins or 1- 12 inch”
  5. Drizzle olive oil in the bottom of a sauté pan, add the shallot and garlic till soft then toss in the chopped seafood, tossing gently till cooked. Don’t overcook!
  6. Add 1 Tablespoon of Limoncello to the mix or lemon juice as well as the parsley.
  7. Let the mixture cool down then add the ricotta and mascarpone, folding it in and mixing it till incorporated.
  8. Make your lemon cream sauce by placing both Limoncello, ( 2 tablespoons) and lemon juice( 2 tablespoons) in a small saucepan together ( or use all lemon juice( 4 tablespoons).
  9. Once warm whisk in your butter.
  10. When the butter melts in add the heavy cream gently stirring on low heat until the cream thickens.
  11. NOW FOR ASSEMBLY
  12. Line the bottom of your ramekins with a few cooked lasagna noodles, cutting them if need be to fit.
  13. Spread a little of the lemon cream sauce on the noodles.
  14. Divide your seafood mix between the two ramekins and spread on top of the pasta.
  15. Use the remaining lasagna noodles to fit over the top of the seafood mixture.
  16. Spoon some of the lemon sauce all around.
  17. This all can be prepped ahead of time.
  18. When you’re ready to serve you can place the ramekins under your broiler to warm it up and get some golden color on top, but if you do you can’t walk away!
  19. Stay near the oven broiler and keep checking to make sure it doesn’t burn,.
  20. You can also heat them in the oven at 375 just til heated through, ovens vary so keep checking, it won’t take too long, and remember everything is cooked already.
  21. If you want a little more golden on top, stick it under the broiler for that, but again do not walk away!
  22. Spoon some of the lemon cream on top to finish, garnish with chopped parsley and top it off with the whole cooked shrimp.
  23. Enjoy!
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How To Make Carpaccio Smoked Salmon

Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)

Originally Published by Frank 27 December 2020antipastiVeneto37 Comments

Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)

Here’s an elegant yet quick and easy starter that would fit perfectly into just about any menu: Carpaccio di salmone affumicato, or Smoked Salmon Carpaccio.

Classic carpaccio, of course, is made with thinly sliced beef. But the term carpaccio has evolved into a kind of passepartout for any number of dishes featuring thin slices of meat or fish, typically dressed with a light vinaigrette and perhaps some aromatic herbs. In this incarnation, thin slices of smoked salmon are dressed simply with an emulsion of oil and lemon, to which I like to add just a pinch of finely minced parsley. If you like, you can gussy up your carpaccio with all sorts of garnishes: a few capers, shaved fennel, arugula, even pomegranate seeds. Whatever strikes your fancy, really.

Smoked Salmon Carpaccio is simple itself to make, but it makes quite the impression, so it’s apt for a special occasion. To me, it’s an ideal way to begin a cenone di san Silvestro, or New Year’s Eve dinner on a simple but elegant note. That means less time in the kitchen, and more time sipping champagne and enjoying the evening with your loved ones. I call that a win-win.

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Ingredients

Serves 4-6

  • 500g (1 lb) smoked salmon, thinly sliced

For the dressing:

  • Freshly squeezed juice of 1/2 small lemon
  • A few leaves of fresh parsley, finely minced
  • Salt and pepper
  • 1 dl (1 cup) olive oil

For garnish (optional):

  • Capers
  • Shavings of fresh fennel
  • Thinly sliced red onion
  • Arugula
  • Avocado wedges
  • Pomegranate seeds

Directions

Arrange thin slices of smoked salmon on a plate (if you like, over a bed of tender greens as pictured).

Then, whisk together all the dressing ingredients together until you have a smooth emulsion. Spoon this over the salmon slices.

Allow the salmon to macerate for just 5 minutes or so before serving, topped with one more garnishes if you like. Some crusty bread to go with is always welcome.

Notes on Smoked Salmon Carpaccio

As we’ve pointed out on this blog, the original carpaccio, as invented by Giuseppe Cipriani for his renowned Venice bar, was made with sliced beef fillets, pounded paper-thin then dressed with a creamy mayonnaise-based sauce.  The charm of using smoked salmon, of course, is that you can buy it pre-sliced, which eliminates an awful lot of work. And the resulting contrast of orange and green, while not true to Carpaccio’s style of contrasting reds and whites, is lovely to behold all the same.

The choice of smoked salmon is up to you, but I particularly like Nova Scotia, the kind used for lox and bagels, as it’s only lightly smoked. For a more decisive smokiness, you could opt for Scottish smoked salmon. Personally, I find sockeye salmon’s darker color and fishier flavor less appealing as a carpaccio, but if you like it don’t let me stop you.

And obviously, you want to best quality olive oil you can manage to find, although I would opt for a lighter one, perhaps one from Liguria. Those very fruity and green olive oils, as wonderful as they are, could overwhelm the flavor of the fish.

And speaking of which, go light on the lemon juice. You want just enough to brighten the olive oil but no more. Since lemons vary in size and acidity, you may want to start with a few drops and add more to dressing until you’re pleased with the results. Also true for the salt. It may come as a surprise that you’d need any, but a small pinch, just enough to enhance the other flavors without drawing attention to itself, is what you want.

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Variations

As mentioned above, the basic recipe for Smoked Salmon Carpaccio lends itself to a huge variety of garnishes. I’m partial to either laying my carpaccio on a bed of tender greens or else topping it with arugula leaves, which pairs particularly nicely with smoked salmon, I think. But the list given in the ingredients list is really just examples. Let your imagination run wild!

Besides its usual role as a starter, Smoked Salmon Carpaccio can double as a light pescatarian main course as well.

Making Ahead

You can plate the salmon well ahead, cover it with plastic wrap and refrigerate until you’re almost ready to serve. The dressing, too, can be made ahead. Let the salmon come back to room temperature, then nap it with the dressing and top with any garnishes. What I wouldn’t do, however, is dress the salmon too far ahead of time as the dressing will become overwhelming if the salmon is left to macerate too long.

Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)

 Print Recipe

Carpaccio di salmone affumicato

Smoked Salmon CarpaccioTotal Time15 mins Course: AntipastoCuisine: ItalianKeyword: raw, seafood

Ingredients

  • 500g 1 lb smoked salmon thinly sliced

For the dressing:

  • 1/2 small lemon, juice of freshly squeezed
  • A few leaves of fresh parsley, finely minced
  • Salt and pepper
  • 250ml 1 cup olive oil

For the garnish (optional):

  • Capers
  • Shavings of fresh fennel
  • Thinly sliced red onion
  • Arugula
  • Avocado wedges
  • Pomegranate seeds

Instructions

  • Arrange thin slices of smoked salmon on a plate (if you like, over a bed of tender greens as pictured).
  • Then, whisk together all the dressing ingredients together until you have a smooth emulsion. Spoon this over the salmon slices.
  • Allow the salmon to macerate for just 5 minutes or so before serving, topped with one more garnishes if you like. Some crusty bread to go with is always welcome.

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