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Creamy Lentils Pasta

December 30, 2022 By
Creamy Lentils Pasta (Pasta e Lenticchie)
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Recipe by Silvia Baldini — On New Years Eve Italians eat lentils for good luck and prosperity. This lentils pasta dish is a hearty classic meal that comes together quickly and satisfies everyone. You can dress it up with a handful of crispy pancetta, a drizzle of olive oil and few tablespoons of grated Parmesan. The sauce is mildly spicy, bold, and packed with lentils. The consistency is very creamy and comforting. The creaminess comes from the lentils, the starches in the pasta and the slow gentle cooking of all the ingredients. I like to use pre-steamed lentils or dry Puy lentils because they keep the shape once cooked. This is not soup. It is very thick and it is eaten with a fork. Spaghetti or small tubular pasta work well, or you can mix the broken bits and small leftovers that have been collecting at the bottom of boxes of dried pasta. It's a great way to clean up the pantry and start the new year fresh. Buon Anno.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Creamy Lentils Pasta (Pasta e Lenticchie)
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Recipe by Silvia Baldini — On New Years Eve Italians eat lentils for good luck and prosperity. This lentils pasta dish is a hearty classic meal that comes together quickly and satisfies everyone. You can dress it up with a handful of crispy pancetta, a drizzle of olive oil and few tablespoons of grated Parmesan. The sauce is mildly spicy, bold, and packed with lentils. The consistency is very creamy and comforting. The creaminess comes from the lentils, the starches in the pasta and the slow gentle cooking of all the ingredients. I like to use pre-steamed lentils or dry Puy lentils because they keep the shape once cooked. This is not soup. It is very thick and it is eaten with a fork. Spaghetti or small tubular pasta work well, or you can mix the broken bits and small leftovers that have been collecting at the bottom of boxes of dried pasta. It's a great way to clean up the pantry and start the new year fresh. Buon Anno.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Ingredients
  • 3 tablespoon extra virgin olive oil
  • 1 medium yellow onion chopped
  • 1/2 medium carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 1/2 cup pancetta, cubed
  • 1 tablespoon tomato paste
  • 1 medium garlic clove, peeled
  • 1/2 teaspoon hot red pepper flakes
  • 2 sprigs fresh thyme
  • 1 1/2 cups steamed lentils
  • 2 teaspoons fine sea salt
  • 4 cups chicken or vegetable broth
  • 1 cup chopped canned plum tomatoes, with some juice
  • 1 sprig fresh rosemary
  • 1/2 pound small tubular pasta, spaghetti or mixed shapes
  • 1/2 cup fresh parsley, chopped
  • Extra-virgin olive oil and hot red pepper flakes or hot pepper oil for garnish
  • freshly grated parmesan
Servings: people
Instructions
  1. Heat the olive oil in a large pan over medium-low heat. Add onion, carrots and celery, and cook, stirring occasionally, for 5 to 7 minutes until softened but not colored. Add the pancetta, stir and cook for a couple of minutes until the pancetta starts rendering the fat. Add tomato paste, garlic clove, thyme and red pepper flakes. Stir and cook for a couple of minutes.
  2. Remove the garlic. Stir in lentils and season with salt. Add 2 cups of stock, chopped canned plum tomatoes, rosemary, stir and cook for a about 15 minutes.
  3. Stir in the pasta and add more stock if necessary. Cook stirring occasionally until pasta is cooked trough but al dente. Remove the rosemary and thyme sprigs. Finish with fresh chopped parsley, a splash of olive oil and Parmesan. Add a sprinkle of red pepper flakes for extra heat. Rest for 3 to 5 minutes before serving.
Recipe Notes

Substitute the pre-steamed lentils with uncooked dry Puy lentils. Cook for 20 minutes longer adding stock as necessary.

You can cook ahead and re-heat.

Use all  the broken bits and small leftovers that have been collected from the bottom of boxes of dried pasta. It's a great way to clean up the pantry and start the new year fresh.

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Spinach Balls

April 8, 2020 By
Spinach Balls
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Recipe by Silvia Baldini — I spent many springs and summers helping my grandmother freezing spinach. We would tightly pack the freezer with as many spinach balls as we could and then enjoy them during winter. Blanching spinach before freezing helps preserve the color and taste for longer and it helps retaining the nutrients and it means that it will last a lot longer in the freezer, for up to a year. I use the spinach in soups, smoothies or simply tossed with lemon and olive oil.
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Spinach Balls
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Recipe by Silvia Baldini — I spent many springs and summers helping my grandmother freezing spinach. We would tightly pack the freezer with as many spinach balls as we could and then enjoy them during winter. Blanching spinach before freezing helps preserve the color and taste for longer and it helps retaining the nutrients and it means that it will last a lot longer in the freezer, for up to a year. I use the spinach in soups, smoothies or simply tossed with lemon and olive oil.
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Servings Prep Time
12 balls 30 minutes
Cook Time
2 minutes
Ingredients
  • 10 large bunches raw spinach
  • 1 teaspoon coarse sea salt
  • water
Servings: balls
Instructions
  1. Bring a large pot of boiling water to the boil. Add pre-washed leaves to the boiling water. Stir and cook at a rolling boil for two minutes. Transfer the leaves to a basin or large bowl of iced water. Keep the spinach submerged for another two minutes in the cold water to halt the spinach from cooking more. Dry the spinach and then squeeze all the water out by pressing with your hands. Shape the spinach in tight balls. Pack the spinach balls into freezer bags or vacuum pack them. Then seal and freeze.
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Short Ribs Boeuf Bourguignon

February 20, 2020 By
Short Ribs Boeuf Bourguignon
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Recipe by Silvia Baldini — I’m a big fan of boeuf bourguignon. I learned to make it as child from my mom, and later I perfection it while training at Cordon Bleu. Of course Julia Child's boeuf bourguignon is a classic, however I have adapted her recipe and I use short ribs instead of stew meat. I slow cook the ribs for at least 3 hours in the oven until fork tender. They come out melt in your mouth delicious every time. Boeuf bourguignon is one of my go to dishes when I need to feed a large crowd in winter. I always make it one or two days in advance because it taste better after all the flavors mingle while resting for at least 24 hours. The secret of a good boeuf bourguignon is patience and very slow cooking. I sear the ribs to a brown crisp before slow cooking them. I sear two or three ribs at the time and then I drain them from the extra fat. I also like to braise cipolline (small sweet onions) separately and add them at the last moment as a garnish; they bring a smooth texture to the stew. At the beginning of the process take your time to cook each ingredient properly, and you will be happy by the results. Boeuf bourguignon is a braise. Braised meat is essentially a piece of meat that is browned on all sides, and then cooked gently in liquid. You want to do this in a large pot that is oven-friendly, since there is no better way to ensure even, low, gentle cooking than by placing the entire vessel in the oven at a low temperature. Pay attention to the bottom of the pan while you are cooking. As you sear, little pieces of meat will brown and stick to the bottom. The French call these golden suc, tiny bits of flavor for sauce. The best way to scrape up these little flavor bombs is with wine. Use a glass of wine, some good homemade stock, or even water and scrape all the bits of the bottom then reduce before doing the ingredients. This will gift your bourguignon (or any braised dish) with the foundation for layers of flavors.
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Short Ribs Boeuf Bourguignon
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Recipe by Silvia Baldini — I’m a big fan of boeuf bourguignon. I learned to make it as child from my mom, and later I perfection it while training at Cordon Bleu. Of course Julia Child's boeuf bourguignon is a classic, however I have adapted her recipe and I use short ribs instead of stew meat. I slow cook the ribs for at least 3 hours in the oven until fork tender. They come out melt in your mouth delicious every time. Boeuf bourguignon is one of my go to dishes when I need to feed a large crowd in winter. I always make it one or two days in advance because it taste better after all the flavors mingle while resting for at least 24 hours. The secret of a good boeuf bourguignon is patience and very slow cooking. I sear the ribs to a brown crisp before slow cooking them. I sear two or three ribs at the time and then I drain them from the extra fat. I also like to braise cipolline (small sweet onions) separately and add them at the last moment as a garnish; they bring a smooth texture to the stew. At the beginning of the process take your time to cook each ingredient properly, and you will be happy by the results. Boeuf bourguignon is a braise. Braised meat is essentially a piece of meat that is browned on all sides, and then cooked gently in liquid. You want to do this in a large pot that is oven-friendly, since there is no better way to ensure even, low, gentle cooking than by placing the entire vessel in the oven at a low temperature. Pay attention to the bottom of the pan while you are cooking. As you sear, little pieces of meat will brown and stick to the bottom. The French call these golden suc, tiny bits of flavor for sauce. The best way to scrape up these little flavor bombs is with wine. Use a glass of wine, some good homemade stock, or even water and scrape all the bits of the bottom then reduce before doing the ingredients. This will gift your bourguignon (or any braised dish) with the foundation for layers of flavors.
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Servings Prep Time
10/12 people 45 minutes
Cook Time Passive Time
3 hours 4 hours for marinating
Ingredients
  • 5 pounds trimmed boneless beef short ribs, cut into 2 1/2-inch pieces
  • 6 medium carrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
  • 4 medium celery ribs, cut into 2-inch pieces
  • 2 medium garlic cloves
  • 1 750-milliliter bottle dry red wine
  • fine sea salt
  • freshly ground pepper
  • 1/4 cup extra virgin olive oil
  • 6 cups beef stock
  • 1 pound meaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-in
  • 3 bay leaves tied with 10 thyme sprigs, one sprig of rosemary
  • 2 pounds stemmed button mushrooms
  • 1 pound peeled cipolline
  • 1 bunch chopped flat-leaf parsley, for garnish
Servings: people
Instructions
  1. Place the short ribs, 2-inch carrot pieces, celery, onions, garlic and red wine in a large bowl and marinate for at least 4 hours or refrigerate overnight.
  2. Preheat the oven to 325°. Strain the beef and vegetables over a bowl; reserve the wine. Separate the short ribs from the vegetables. Pat the meat dry and season with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil. In batches, sear the meat over high heat until browned on all sides, 30 minutes; transfer the meat to a bowl as you go.
  3. Reduce the heat to moderate, add the marinated vegetables and cook until softened, 8 minutes. Add the reserved wine, stock, large bacon pieces, herbs and meat along with any juices; bring to a simmer.
  4. Braise the stew in the oven for 3 1/2 hours, until the meat is fork tender. Using a slotted spoon, transfer the meat and bacon to a bowl. Strain the liquid, discarding the solids.
  5. Wipe out the casserole. Add the lardons and crisp over moderately high heat, 10 minutes; transfer to paper towels. Working in batches, add the mushrooms to the casserole and cook until golden, 8 minutes per batch. Add the mushrooms to the meat.
  6. Add the carrot rounds and braising liquid to the pot and simmer until the liquid is reduced by one-third. Add the meat, bacon, lardons and mushrooms; simmer until the sauce reduces slightly. Season with salt and pepper and let cool. Refrigerate overnight.
  7. Braise cipolline until tender in a medium pan with a tablespoon of olive oil and 4 tablespoons water . Season with salt and set aside.
  8. Skim the fat from the stew and reheat. Garnish with braised cipolline, parsley and serve.
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Eggplant Parmigiana with Smoked Mozzarella and Fresh Basil

January 26, 2020 By
Eggplant Parmigiana
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Recipe by Silvia Baldini — Eggplant Parmigiana is one of my family go-to Sunday meals. This recipe is my version of the Italian classic and it's a lighter and vegetarian option. The eggplants are sliced and grilled instead of fried and then layered with either uncooked, canned crushed Italian tomatoes or with with a simple cooked sauce. I like to use a generous amount of good olive oil, a lot of fresh basil, and smoked mozzarella for extra flavor, but fresh unsalted mozzarella is always a great alternative. To make the sauce I cook the crushed tomatoes with a peeled garlic clove lightly sautéed in a couple of tablespoons of olive oil. I bring the tomatoes to a boil and then I simmer them for 15 minute with a bunch of basil leaves or until the extra liquid is reduced. I end by always removing the garlic clove and I season with a little salt and little pepper.
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Eggplant Parmigiana
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Recipe by Silvia Baldini — Eggplant Parmigiana is one of my family go-to Sunday meals. This recipe is my version of the Italian classic and it's a lighter and vegetarian option. The eggplants are sliced and grilled instead of fried and then layered with either uncooked, canned crushed Italian tomatoes or with with a simple cooked sauce. I like to use a generous amount of good olive oil, a lot of fresh basil, and smoked mozzarella for extra flavor, but fresh unsalted mozzarella is always a great alternative. To make the sauce I cook the crushed tomatoes with a peeled garlic clove lightly sautéed in a couple of tablespoons of olive oil. I bring the tomatoes to a boil and then I simmer them for 15 minute with a bunch of basil leaves or until the extra liquid is reduced. I end by always removing the garlic clove and I season with a little salt and little pepper.
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Servings Prep Time
4/6 people 40 minutes
Cook Time
35/45 minutes
Ingredients
  • 2 large eggplants, sliced into 3/8 to 1/2 inch thick rounds
  • 4 tablespoons extra virgin olive oil
  • 1 16-ounces can crushed Italian tomatoes
  • 1 cup Parmigiano Reggiano
  • 8 ounces smoked mozzarella sliced thin
  • 1 large bunch bunch fresh basil leaves
  • salt and pepper
  • Extra Virgin Olive Oil for finishing
  • butter unsalted
Servings: people
Instructions
  1. Preheat the oven to 350°F. Slice the eggplants into thin rounds. Brush each slice lightly on both side with the olive oil.
  2. Put a grill pan on high heat. Get the pan hot. Grill the eggplant slices on both sides and until soft. Make sure to get even grill marks. Brush again lightly with olive oil and adjust the seasoning. Set aside.
  3. Grease an 8 x 8 inch baking dish with olive oil. Spread 2 tablespoons of tomato on the bottom of the dish. Line the bottom of the dish with the grilled eggplant in a single layer. Spread a little less than 1/3 of the tomatoes over the eggplant. Make a layer of smoked mozzarella and sprinkle a liberal amount of Parmigiano Reggiano over it. Place a few torn pieces of basil over this layer.
  4. Continue making layers with the eggplant, tomatoes, mozzarella, Parmigiano, and basil until you have used up the eggplant. Skip the basil on the top layer.
  5. Dot the top layer with some unsalted butter and sprinkle with Parmigiano. Place the dish into the upper third of the preheated oven. Cook for about 35 minutes. The eggplant should be bubbling and the mozzarella nicely melted.
  6. Allow to rest and settle for about 5 minutes before slicing and serving.
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Italian Hot Chocolate

October 2, 2019 By
Italian Hot Chocolate
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Recipe by Silvia Baldini — Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. A little dark chocolate and a thickening agent, such as cornstarch, are added as well. I like to add flavors to my chocolate. Vanilla or coffee are great additions. Nutella and marshmallows make a great halloween treat and a dash of orange liquor or rum give it an adult twist.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Italian Hot Chocolate
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Recipe by Silvia Baldini — Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. A little dark chocolate and a thickening agent, such as cornstarch, are added as well. I like to add flavors to my chocolate. Vanilla or coffee are great additions. Nutella and marshmallows make a great halloween treat and a dash of orange liquor or rum give it an adult twist.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
  • 4 cups whole milk
  • 7 oz dark chocolate 70% cacao
  • 8 tablespoons cocoa powder
  • 3 1/2 tablespoons cornstarch
  • 4 tablespoons granulated sugar
Servings: servings
Instructions
  1. Chop the dark chocolate into very small pieces. Place the milk on low heat.
  2. In a bowl mix together cocoa, cornstarch (or potato starch), and powdered sugar. When the milk is hot, but well before it starts to boil, add the mixture and start stirring, always in the same direction, avoiding the formation of lumps.
  3. Once bubbles start to form on the surface, add the chocolate and mix until thick and creamy. But beware: the starch will cause it to thicken even when removed from heat, so it's a good idea to remove the chocolate from the heat before it thickens completely (otherwise you run the risk of turning it into a pudding!)
  4. Pour it into four mugs and serve it warm.
Recipe Notes

Make sure the milk is warm before you start adding the other ingredients.Keep the heat on low and be careful of burning the bottom.
Do not allow the chocolate to thicken too much before removing it from heat.
If chocolate clumps start to form, remove the mixture from heat and whisk vigorously until it is smooth again.White chocolate can be used instead of dark chocolate
The chocolate can be flavored with vanilla, cinnamon, coffee, nutella, orange liquor, peppermint, rum

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Peaches and Warm Biscuits with Amaretto Whipped Cream

August 14, 2019 By
Peaches and Warm Biscuits with Amaretto Whipped Cream
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Peaches and warm biscuits with Amaretto whipped cream are the celebration of summer flavors and they require minimal effort. To make this heavenly dessert I drench sliced white peaches in lemon and sugar. I add a couple of teaspoons of Amaretto liquor, then I set them aside to macerate. I usually don’t peel my peaches; I use a cloth to remove the fuzz. It takes less than 15 minutes to make biscuit dough. Use the best fats you can find. I like lard, for its flavor and intensity or European-style butter for its low water content and taste. I work the biscuits with either All-purpose flour or cake flour for a silkier crumb, and I always use cream. I use a soft touch on the mixing, turning out and patting down of the dough. (Do not fool with a rolling pin. A rolling pin has no place in biscuits.)
Servings Prep Time
6/8 people 15 minutes
Cook Time
10/15 minutes
Servings Prep Time
6/8 people 15 minutes
Cook Time
10/15 minutes
Peaches and Warm Biscuits with Amaretto Whipped Cream
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Peaches and warm biscuits with Amaretto whipped cream are the celebration of summer flavors and they require minimal effort. To make this heavenly dessert I drench sliced white peaches in lemon and sugar. I add a couple of teaspoons of Amaretto liquor, then I set them aside to macerate. I usually don’t peel my peaches; I use a cloth to remove the fuzz. It takes less than 15 minutes to make biscuit dough. Use the best fats you can find. I like lard, for its flavor and intensity or European-style butter for its low water content and taste. I work the biscuits with either All-purpose flour or cake flour for a silkier crumb, and I always use cream. I use a soft touch on the mixing, turning out and patting down of the dough. (Do not fool with a rolling pin. A rolling pin has no place in biscuits.)
Servings Prep Time
6/8 people 15 minutes
Cook Time
10/15 minutes
Servings Prep Time
6/8 people 15 minutes
Cook Time
10/15 minutes
Ingredients
Peaches
  • 4/5 medium ripe peaches, sliced
  • 1 1/2 teaspoon granulated sugar
  • 1/2 medium lemon
  • 2 teaspoons Amaretto liquor
Biscuits
  • 2 cups All-Purpose flour or cake flour
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons granulated sugar
  • 8 tablespoons European style butter, unsalted
  • 2/3 cup heavy cream
Glaze
  • 1 tablespoons granulated sugar
  • 1 teaspoon milk or heavy cream
Whipped Cream
  • 1 1/2 cups heavy cream
  • 1 teaspoon Amaretto liquor
  • 2 1/2 tablespoons granulated sugar
To finish
  • 8 Amaretto cookies crumbled
  • 1 tablespoon unsweetened cocoa
Servings: people
Instructions
  1. Remove the peaches fuzz gently with a cloth. Slice the peaches, remove the pit, and toss them in a bowl with the sugar, the juice of half a lemon, and the Amaretto liquor. Set-asides to macerate. If you want to skin peaches, cross the bottom with a sharp paring knife, pour boiling water over them. When ripe they will peel after 15-20 seconds.
  2. To make the biscuits line a cookie sheet with baking paper and preheat the oven at 400°F. Sift the flour, the baking powder, sugar and the salt in a large bowl. Add the butter and with your hands or a pastry cutter or a fork work the mixture into a crumbly dough. Add the cream and stir gently until it forms a rough ball.
  3. Turn the dough out onto a lightly floured surface and shape with your hands, not a rolling pin, into a rectangle about 1 inch thick, fold once and gently reshape the rectangle about 6 inches by 10 inches large. Cut the dough into 6 disks with a metal cutter or a small glass. Shape the remaining dough into a disk. Brush the top of the biscuits with cream or milk and sprinkle with sugar.
  4. Place the biscuits gently onto the lined cookie sheet and bake for 10 to 15 minutes until golden brown. Remove from the oven and let them cool.
  5. Whip the cream in a standing mixer until it begins to get stiff, then add the sugar and the Amaretto liquor. Continue to whip until the cream is firm. Do not overbeat the cream or it will turn in to butter.
  6. To assemble cut the biscuits in half and place the bottom of each plate. You can lightly dunk the cut biscuit halves in some of the maceration juices to mop up the extra flavor. Divide the peaches among the biscuits and spoon more of the macerating liquids over pressing a little so the bottom absorbs more juices. Sprinkle the crumbled amaretto cookies on the peaches. Add a generous dollop of whipped cream, dust lightly with the cocoa powder
  7. Top the whipped cream with the biscuit crown and drizzle the remaining juices around the plate.
Recipe Notes

If your peaches are not perfectly ripe and sweet, you can bake them for 15 to 20 minutes after macerating them. Baking the peaches will develop their sugary flavor and soften them. To bake, place them on a lined cookie sheet and dot them with butter, then place them in the oven at 350°F.

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Barbera Grilled Flank Steak— Brasato Remix

June 21, 2019 By
Barbera Grilled Flank Steak— Brasato Remix
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Recipe by Silvia Baldini — Barbera is great with grilled meats and it’s best served slightly chilled, making it the perfect BBQ wine not only for drinking but also for cooking. This Barbera marinade, based on the Italian recipe for brasato, works wanders to flavor flank steak. I marinate the meat for thirty minutes to two hours. For rare steak, I grill it on really high heat for three to five minutes on each side, depending on the thickness. Larger steaks might take longer. I reduce the leftover Barbera marinade in a small pot on low heat, I puree it in to a creamy sauce and I serve on the side of the flank steak.
Servings Prep Time
4/6 people 30 minutes, to 2 hours
Cook Time
6 to 10 minutes minutes
Servings Prep Time
4/6 people 30 minutes, to 2 hours
Cook Time
6 to 10 minutes minutes
Barbera Grilled Flank Steak— Brasato Remix
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Recipe by Silvia Baldini — Barbera is great with grilled meats and it’s best served slightly chilled, making it the perfect BBQ wine not only for drinking but also for cooking. This Barbera marinade, based on the Italian recipe for brasato, works wanders to flavor flank steak. I marinate the meat for thirty minutes to two hours. For rare steak, I grill it on really high heat for three to five minutes on each side, depending on the thickness. Larger steaks might take longer. I reduce the leftover Barbera marinade in a small pot on low heat, I puree it in to a creamy sauce and I serve on the side of the flank steak.
Servings Prep Time
4/6 people 30 minutes, to 2 hours
Cook Time
6 to 10 minutes minutes
Servings Prep Time
4/6 people 30 minutes, to 2 hours
Cook Time
6 to 10 minutes minutes
Ingredients
  • 1 large white onion, diced
  • 1/2 medium carrot diced
  • 1 stalk celery diced
  • 1 tablespoon olive oil
  • 1 750 ml Barbera wine
  • 1 large garlic clove, peeled
  • 2-3 bay leaf
  • a few whole cardamom cloves, one cinnamon stick, some juniper berries
  • 1/4 teaspoon freshly ground nutmeg
  • 1 handful mixed fresh herbs such as rosemary, sage, thyme tied together with a string
  • 1 cup beef stock
  • 2 tablespoons cold butter, unsalted
  • 1 shot cognac
  • 1 16-24 ounces flank steak
  • salt and freshly ground black pepper
  • one bunch of parsley leaves, chopped
Servings: people
Instructions
Marinade
  1. Sweat the onion, carrot and celery with the olive oil until translucent in medium-large pot.
  2. Add the Barbera wine, the garlic, the bay leaves, the cloves, the cinnamon, the juniper berries, the nutmeg and the tied herbs. Cook on medium heat for about 10 minutes. Add the beef stock and cook for another 5 to 7 minutes.
  3. Remove and discard bay the leaves, cinnamon and rosemary and the thyme stalks. With an immersion blender puree the vegetables and the liquid until smooth. Boil the sauce over medium-high heat, uncovered, until the sauce is reduced and slightly thickened, about 10 minutes. Drop in the butter and swirl it through the sauce until glossy. Add a shot of cognac and reduce it until the alcohol has evaporated, about two minutes. Taste for seasoning, add salt and pepper, if necessary. It can be prepared a day in advanced. Keep refrigerated until ready to use.
Flank Steak
  1. Season the flank steak on both sides with salt and pepper. Place the steak in the Barbera sauce and turn once or twice, then let sit in the sauce until the grill is hot.
  2. Turn the steak one more time, then place on the grill; brush a couple of tablespoons with the Barbera sauce over it, reserve the rest of the sauce. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.
  3. Rest the steak for 10 minutes and slice at a diagonal, against the grain. Serve with the chopped parsley and the reserved sauce on the side.
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Butterflied Filet of Beef with Herbs

June 12, 2019 By
Butterflied Filet of Beef with Herbs
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Recipe by Silvia Baldini — This is the most tender of all cuts of beef but it is less flavorful than those coming from a muscles of animals. I like to unroll the cylinder of the fillet by butterflying it with a sharp knife until I obtain a rectangular shape of even thickness. I cover the surface after a good seasoning with chopped herbs, or chopped bacon, mushrooms, caramelized onions or shallots and cheese, roasted peppers or truffles. I roll up the filet and tie it with kitchen rope then after a good browning on the stove, I finish the filet in a hot oven. It's an elegant but simple way to feed a crowd.
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Butterflied Filet of Beef with Herbs
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Recipe by Silvia Baldini — This is the most tender of all cuts of beef but it is less flavorful than those coming from a muscles of animals. I like to unroll the cylinder of the fillet by butterflying it with a sharp knife until I obtain a rectangular shape of even thickness. I cover the surface after a good seasoning with chopped herbs, or chopped bacon, mushrooms, caramelized onions or shallots and cheese, roasted peppers or truffles. I roll up the filet and tie it with kitchen rope then after a good browning on the stove, I finish the filet in a hot oven. It's an elegant but simple way to feed a crowd.
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20/25 minutes
Ingredients
  • 1 pounds center cut beef filet, trimmed
  • salt and pepper
  • 6 to 8 tablespoons chopped herbs
  • 1 tablespoon vegetable oil
Servings: people
Instructions
  1. Open and butterfly the filet. Use a sharp-boning knife and cut the beef starting from the center using the tip of the knife and gently unrolling while cutting. Maintain at least a 3/4 of an inch thickness. Flatten in to a regular rectangle.
  2. Preheat the oven at 350 degrees F. Season with salt and pepper and cover the surface with the chopped herbs, or what ever you are using. Roll the beef tight and tie with kitchen string in even sections. Season the outside.
  3. Heat a pan with vegetable oil. Sear the meat on all sides until browned. Roll it over every minute with a pair of tongs. Transfer the fillet to a hot oven and cook for 20-25 minutes for medium rare to medium. Rest the meat outside the oven for at least 10 minutes, untie and slice before serving.
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Pâte Brisée- Basic Pastry

June 10, 2019 By
Pâte Brisée- Basic Pastry
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Recipe by Silvia Baldini— Essential and basic recipe for pastry dough
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Pâte Brisée- Basic Pastry
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Print Recipe
Recipe by Silvia Baldini— Essential and basic recipe for pastry dough
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Servings Prep Time
2 disks 30 minutes
Passive Time
30 minutes minimum resting time
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 pinch salt
  • 2 sticks cold unsalted butter, cut into pieces
  • iced water
Servings: disks
Instructions
  1. Pulse flour and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
  2. Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
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Cherry Brown Butter Chocolate Bars

June 5, 2019 By
Cherry Brown Butter Chocolate Bars
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Recipe by Silvia Baldini—Sweet and plump cherries, chocolate, almonds and brown butter all baked on a crispy crust. These crumbly bars are a great late spring — early summer treat. Add a generous scoop of vanilla ice cream or a dollop of whipped cream to turn them in to a decadent dessert. Substitute the cherries with raspberries or blackberries, or even halved and pitted apricot. Soft, chocolaty and fruity. A small triumph of flavors and textures.
Servings Prep Time
12 bars 30 minutes
Cook Time
45-55 minutes
Servings Prep Time
12 bars 30 minutes
Cook Time
45-55 minutes
Cherry Brown Butter Chocolate Bars
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Recipe by Silvia Baldini—Sweet and plump cherries, chocolate, almonds and brown butter all baked on a crispy crust. These crumbly bars are a great late spring — early summer treat. Add a generous scoop of vanilla ice cream or a dollop of whipped cream to turn them in to a decadent dessert. Substitute the cherries with raspberries or blackberries, or even halved and pitted apricot. Soft, chocolaty and fruity. A small triumph of flavors and textures.
Servings Prep Time
12 bars 30 minutes
Cook Time
45-55 minutes
Servings Prep Time
12 bars 30 minutes
Cook Time
45-55 minutes
Ingredients
Crust
  • 8 tablespoons unsalted butter, melted
  • 1/3 cup sugar
  • 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 4 tablespoons almond flour
  • 3 tablespoons cocoa powder
  • 1 pinch salt
Filling
  • 1 stick unsalted butter, cut into pieces
  • 1/2 cup sugar
  • 2 large eggs
  • 1 pinch salt
  • 1/4 cup all-purpose flour
  • 2 1/2 tablespoons cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1 pound cherries, pitted
  • 1/2 cup dark chocolate chopped
Servings: bars
Instructions
Crust
  1. Preheat over to 375°F. Line bottom and sides of 8×8-inch square baking pan with baking paper. Leave paper two inches over the rim. It will help you lift the bars once baked. mix melted butter, sugar, and vanilla in medium bowl, Add flour, almond flour, cocoa powder and salt and stir until incorporated. Transfer dough to your prepared pan, press the dough evenly across the bottom of the pan. Prick crust with a fork to prevent from puffing up. Bake the crust until golden, about 18 minutes ,Transfer crust to rack and cool in pan.
Filling
  1. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Cool slightly.
  2. Whisk sugar, eggs, and salt in medium bowl to blend. Add flour, chocolate powder and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
  3. Scatter pitted cherries and chocolate in bottom of cooled crust. Pour browned butter mixture evenly over the fruit and chocolate. Bake until filling is firm and tester inserted into center comes out clean, about 40 minutes, Cool completely in pan on rack.
  4. Remove cooled bars from pan lifting from the overhanging paper and place them on a cutting board . Cut them into squares with a very sharp knife.
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Wild Ramps Pesto

May 13, 2019 By
Wild Ramps Pesto
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Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Wild Ramps Pesto
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Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
2 minutes
Ingredients
  • 1 bunch wild ramps, about 4 ounces
  • coarse sea salt
  • 1/2 cup walnuts, toasted
  • 1/2 cup EVOO
  • 1/2 cup pecorino cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons finely grated lemon zest
  • salt and freshly ground pepper
Servings: servings
Instructions
  1. Clean ramps. Separate greens from bulbs. Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon r, transfer greens to a bowl of ice water; drain and squeeze out liquid.
  2. Coarsely chop ramp bulbs and stalks and walnuts in a food processor. Add ramp greens, olive oil, pecorino, parmesan and lemon zest; process to a coarse paste. Season with salt and pepper.
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Strawberry & Rhubarb Pie

May 12, 2019 By
Strawberry & Rhubarb Pie
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Recipe by Silvia Baldini— adapted from Martha Stewart. Strawberries and rhubarb pie is my favorite pie. I like the tart and sweet combined with the richness of butter. I adapted my recipes from an old Martha Stewart's one because why mess with perfection.
Servings Prep Time
8 servings 1 hour
Cook Time Passive Time
1-15 hours 3 hours
Servings Prep Time
8 servings 1 hour
Cook Time Passive Time
1-15 hours 3 hours
Strawberry & Rhubarb Pie
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Recipe by Silvia Baldini— adapted from Martha Stewart. Strawberries and rhubarb pie is my favorite pie. I like the tart and sweet combined with the richness of butter. I adapted my recipes from an old Martha Stewart's one because why mess with perfection.
Servings Prep Time
8 servings 1 hour
Cook Time Passive Time
1-15 hours 3 hours
Servings Prep Time
8 servings 1 hour
Cook Time Passive Time
1-15 hours 3 hours
Ingredients
For the Filling
  • 1 1/2 pounds rhubarb
  • 1 1/2 cups strawberries, hulled and chopped
  • 1 cup granulated sugar
  • 2 tablespoons Honey
  • 1 teaspoon finely grated orange zest
  • 3 tablespoons orange juice
  • 1/4 cup cornstarch
  • 1 pinch coarse salt
  • 2 tablespoons butter, cubed
For the Crust/ Pate Brisee 2 disk
  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks) butter, cubed
  • 1 teaspoon salt
  • 1/4 cup + iced water
  • egg wash
  • 3 tablespoons granulated sugar
Servings: servings
Instructions
Pie
  1. Preheat oven to 375 degrees. Make the filling: Clean and cut rhubarb in 1 inches pieces. Mix together rhubarb, strawberries, granulated sugar, honey, cornstarch, zest and juice, and 1/4 teaspoon salt.
  2. Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
  3. Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into wide strips using a pastry cutter.
  4. Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side.
  5. Seal around edges. Fold edges under, and crimp as desired. Cut stars shapes and hearts with a pastry cutters and decorate. Refrigerate for 30 minutes.
  6. Brush crust with egg wash, and sprinkle sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/5 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours or longer, before serving.
Pate Brise
  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 3 months.
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Herbs and Lemon Orzotto

April 30, 2019 By
Herbs and Lemon Orzotto
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Recipe by Silvia Baldini
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Herbs and Lemon Orzotto
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Recipe by Silvia Baldini
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
35 minutes
Ingredients
  • 1 tablespoon unsalted butter
  • 1/4 cup olive oil
  • 1 medium white onion chopped
  • 2 cups pearl barley
  • 1/2 cup dry white wine
  • 1 cup herbs—parlsey, mint, rosemary, thyme chopped evenly
  • 1 cup washed baby spinach
  • 1/2 medium zest of lemon
  • 8 cups chicken or vegetable stock
  • 4 tablespoons unsalted butter
  • 1/2 cup grated parmesan
  • fine salt and freshly ground black pepper
  • 1/2 cup fresh parsley, chopped
Servings: people
Instructions
  1. In a heavy-bottomed large saucepan, heat the butter and olive oil over medium-high heat. Add the onion and cook until translucent. Add the barley and toast for a couple of minutes, stirring occasionally. The barley will be toasted when slightly translucent. Add the wine and cook until absorbed. Add chopped herbs, spinach, lemon zest and stir. Season with salt.
  2. Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 20/25 minutes, until the liquid is almost absorbed and barley is tender. Add the butter, the Parmesan, season with salt and pepper and stir. Remove from the heat. Rest the barley for 5/7 minutes before serving. Finish with the chopped parsley.
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Wild Mushroom Risotto

April 30, 2019 By
Wild Mushroom Risotto
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Recipe by Silvia Baldini— The risotto rules are simple. Start by sweating the onions, toast the rice until translucent, add wine and reduce, then add the main ingredient and cook for about 20 minutes by adding stock a ladle at time letting the liquid absorbs, then finish with butter and Parmesan and let the risotto rest for at least 5/7 minutes before serving to allow the starches and the butter to solidify together and become smooth and creamy. This process is called "mantecare" in italian. This mushroom Risotto is a perfect family meal but also sufficiently elegant for company and large dinner parties. If you are lucky enough to find fresh porcini, by all means go for it, but dried ones will do just fine. One last word about risotto. Keep it simple, use one star ingredient with few enhancing aromas and herbs, don't crowd the pot.
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Wild Mushroom Risotto
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Recipe by Silvia Baldini— The risotto rules are simple. Start by sweating the onions, toast the rice until translucent, add wine and reduce, then add the main ingredient and cook for about 20 minutes by adding stock a ladle at time letting the liquid absorbs, then finish with butter and Parmesan and let the risotto rest for at least 5/7 minutes before serving to allow the starches and the butter to solidify together and become smooth and creamy. This process is called "mantecare" in italian. This mushroom Risotto is a perfect family meal but also sufficiently elegant for company and large dinner parties. If you are lucky enough to find fresh porcini, by all means go for it, but dried ones will do just fine. One last word about risotto. Keep it simple, use one star ingredient with few enhancing aromas and herbs, don't crowd the pot.
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Ingredients
  • 2 ounces dried porcini mushrooms
  • 1/4 cup olive oil
  • 2 tablespoons butter unsalted
  • 1 medium white or yellow onion diced
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 2 cups clean fresh wild mushrooms, sliced use only the tender part, reserve the stems for stock
  • 1 bunch tied herbs— rosemary, bayleaf, thyme, parsley
  • 8 cups chicken or vegetable stock
  • 4 tablespoons unsalted butter
  • 1/2 cup grated parmesan
  • fine sea salt and freshly ground black pepper
  • 1/2 cup fresh parsley, chopped
Servings: people
Instructions
  1. Soak dried porcini in 3 cups warm water until rehydrated, at least 20 minutes or until soft. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Heat the chicken stock and mushroom broth to a simmer.
  2. Heat the oil and the butter in a large saucepan over medium heat; add onion; cook until slightly translucent. Add rice and stir; season with salt and pepper and cook until slightly translucent and lightly toasted. Add wine and stir until almost all the liquid has cooked off. Add the drained porcini and wild mushrooms and the tied herbs. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
  3. After 15 to 20 minutes, the rice should be close to al dente. Taste and adjust seasoning, remove the herbs, stir in butter, then Parmesan cheese. Remove from heat and let rest for 5 to 7 minutes. Add the chopped parsley and serve with extra Parmesan cheese.
Recipe Notes

Risotto can be made in a pressure cooker or an Instapot. I suggest you follow all the steps from the original recipe but add the stock all at once then close and cook for 5/6 minutes. The timing might need to be adjusted depending from what kind of cooker you use, but with some practice the rice turns out perfectly, and you save a lot of time and effort.

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