Experience Umbria!
Ingredients
1 pound dandelion greens
4 eggs
2 tablespoons unbleached flour
3/4 teaspoon sea salt
freshly ground black pepper
6 cloves garlic very thinly sliced lengthwise
6 tablespoons extra-virgin olive oil
Directions
Core and wash the greens thoroughly
In a bowl whisk together the eggs, flour, and salt and season with pepper.
In a skillet with a lid, combine the garlic and 2 tablespoons of the olive oil
and warm over medium heat until the garlic is softened and lightly colored,
about 6 minutes.
Add the greens and toss to coat in the oil Raise to heat to medium, cover the
pan and cook, stirring occasionally until greens are wilted and sweet, about 8
minutes. Drain and let cool.
Preheat a broiler
Add the cooled greens to th egg mixture and mix well.
In a 10 or 12 inch skillet warm the remaining olive oil over medium heat. When
it is hot enough to make the eggs sizzle, pour mixture into the pan and use the
back of a wooden spoon to even out mixture
Reduce the heat to medium-low and cook very gently on the bottom for about 7
minutes
Remove from top of the stove and slide the pan onto a rack about 9 inches from
the broiler element. Leave the door ajar
Cook until golden on top about 5 to 7 minutes
Remove and let cool and serve
Ingredients
4 bone-in chicken thighs
3 large cloves garlic, finely minced
1 teaspoon finely minced sage or 1/4 teaspoon crumbled dried sage
1 teaspoon finely minced rosemary or 1/4 teaspoon crumbled dried rosemary
3 tablespoons extra-virgin olive oil
1 1/2 cups unbleached flour
3 eggs
corn oil for frying
sea salt
Directions
Rinse the chicken pieces and dry well.
In a large bowl combine chicken, garlic, sage, rosemary, and olive oil using
your hands to work the herbs into the meat.
Cover the bowl tightly with plastic wrap and refrigerate for several hours up to
overnight. Set the chicken out at room temperature for 1 hour before cooking.
Spread out the flour on a sheet of waxed paper.
Beat the 3 eggs in a wide bowl
Pour the corn oil to the depth of about 1 inch in a large skillet and warm over
medium heat until oil sizzles with a drop of water.
Just before frying; Lightly dredge each piece of chicken in the flour. Dip the
chicken piece into the beaten egg to coat then dredge it lightly in the flour
again.
Slip the chicken pieces into the hot oil, piece by piece. Do not over crowd
Fry until golden and thoroughly cooked to the bone about 10 minutes. transfer to
a paper towel
Ingredients
1/2 cup unbleached flour
1 cup whole milk
1 small onion, peeled and quartered
1 stalk celery, quartered
1 carrot, quartered
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
3 1/4 pounds plum tomatoes, fresh or canned, coarsely chopped
1/2 cup dry red wine
salt to taste
1 pound sweet Italian sausage casings removed
8 stalks celery, washed, dried, and trimmed, and cut in half lengthwise
1 cup vegetable oil
1/2 cup grated Parmesan cheese
1/2 cup grated pecorino cheese
Directions
To make batter:
Whisk the flour and milk together in a bowl until smooth. Cover and let thicken
for several hours
To make the sauce:
Use a chef's knife and Corey chop the onion, celery, and carrot together.
Heat olive oil in a saucepan until it begins to shimmer.
Add the minced vegetables and cook over low heat until they are soft.
Stir in the red pepper flakes and cook 1 minute more.
Stir in the tomatoes, wine, and salt. Cover the pan, lower the heat, and simmer
for 30 minutes. The sauce can be made several days ahead.
For the filling:
Divide the sausage among the celery stalks, stuffing it into the cavity of each
piece. Be sure to press in well
Preheat oven to 350 F Have ready a baking sheet with paper towels
Heat the vegetable oil in a sauté pan until it is 375 F Use a thermometer
Pour the batter into a shallow bowl, Coat each celery stuffed piece with the
batter and fry quickly in the oil, a few at a time turning the pieces once.
Cook until sausage turns gray. transfer the celery to the paper towels to drain.
Layer the celery in each of two 9 x 12 inch baking dishes, Divide the sauce
between the 2 dishes, spooning it evenly over the top of the celery
Divide the chesses and sprinkle over the top of each dish.
Cover the dishes with foil and bake for 45 to 50 minutes or just until the
celery is tender
Serve hot with some of the juices from the dish.
Ingredients
1/2 cup orzo
2 1/2 pounds plum tomatoes, coarsely chopped
2 tablespoons extra-virgin olive oil
2 stalks celery thinly sliced
1 small onion, minced
1/4 cup minced parsley
4 cups hot Chicken broth
2 teaspoons celery salt
1/2 teaspoon sea salt
freshly ground pepper
1 pound small cooked shrimp
Directions
Pour orzo into a saucepan and cover with 3 cups of cold water, Bring to a boil
and cook about 15 to 20 minutes Drain and set aside
Place the tomatoes in a food processor, food mill, or blender and puree until
smooth. Pour the pulp into a fine-mesh strainer over a bowl. Press pulp with
spoon to release its juice. There should be about 2 cups of tomato juice. If
not, add water and set aside.
Heat the olive oil in a 2-quart saucepan and stir in the celery, onion, and
parsley.
Cook until vegetables soften
Pour in the chicken broth, reserved tomato juice, celery salt, salt, and pepper
and bring to a boil.
Lower the heat and cook the mixture, covered, for 5 minutes.
Stir in the orzo and shrimp
Cook over low heat for 3 or 4 minutes do not let the soup boil or the shrimp
will become tough
Ingredients
1/2 pound mushrooms, thinly sliced
2 tablespoons olive oil
1 clove garlic, crushed
3/4 cup black olives, pitted
3 tablespoons chopped parsley
1 pound tagliatelle
salt
1/4 teaspoon red pepper
1/2 cup heavy cream, whipped
1/2 cup grated parmesan cheese
Directions
Lightly fry the mushrooms oil until tender, then blend with garlic, olives, and
parsley in a food processor.
Cook the tagliatelle in boiling salted water until al dente, then drain.
Meanwhile, heat the olive mixture, adding salt and ground hot red pepper.
Mix with the tagliatelle and serve with a bowl of cream and parmesan
Ingredients
1 cup fresh orange juice
1 teaspoon fine salt
3 large eggs -- room temperature
1 1/4 cups whole milk
2 cups sugar
1/4 cup orange liqueur -- rum, brandy or whisky
1 1/2 cups extra-virgin olive oil -- plus more for oiling pans
1 tablespoon lemon zest
2 teaspoons anise seed
2 teaspoons finely chopped fresh rosemary leaves -- divided
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
6 tablespoons lemon or orange marmalade
2 fresh rosemary sprigs -- for garnish
Directions
Preheat oven to 350 degrees F. Oil 2 (10-inch) round cake pans.
In a non-reactive saucepan, reduce the orange juice over medium heat to 1/4 cup.
Add salt, stir, and let cool.
Lightly beat eggs with paddle attachment in standing mixer on high for 1 minute
until frothy. Add milk, sugar, liqueur, olive oil, reduced orange juice, lemon
zest, anise and 1 teaspoon rosemary. Mix for 1 minute until well blended. Mix in
the flour, baking soda and baking powder until well blended and smooth.
Pour half of the mixture into each oiled cake pan. Bake for 1 hour. Place on a
rack to cool. Run a knife around the edges and place it on a plate. While the
cake is still warm, smooth 3 tablespoons of marmalade onto the top of each cake.
Sprinkle remaining 1 teaspoon rosemary evenly over both cakes. Garnish center
with rosemary sprig. Cut each cake into wedges and serve.
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