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Risotto with Creamy Toma and Toasted Hazelnuts

June 13, 2023 By
Risotto with Creamy Toma and Hazelnuts
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A simple white risotto is the perfect canvas for pungent and creamy Piemontese Toma cheese and luscious toasted hazelnuts.Toma is a very aromatic cheese with fresh notes of earth and grass derived from the high mountain Piemontese pastures. It's nutty, even a little sweet, and buttery. It makes a good companion to hazelnuts in this extra creamy risotto.
Servings Prep Time
4 people 25 minutes
Cook Time Passive Time
25 minutes 5 minutes for resting
Servings Prep Time
4 people 25 minutes
Cook Time Passive Time
25 minutes 5 minutes for resting
Risotto with Creamy Toma and Hazelnuts
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A simple white risotto is the perfect canvas for pungent and creamy Piemontese Toma cheese and luscious toasted hazelnuts.Toma is a very aromatic cheese with fresh notes of earth and grass derived from the high mountain Piemontese pastures. It's nutty, even a little sweet, and buttery. It makes a good companion to hazelnuts in this extra creamy risotto.
Servings Prep Time
4 people 25 minutes
Cook Time Passive Time
25 minutes 5 minutes for resting
Servings Prep Time
4 people 25 minutes
Cook Time Passive Time
25 minutes 5 minutes for resting
Ingredients
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cups rice, carnaroli
  • ½ cup dry white wine
  • 1 medium bay leaf
  • 4/6 cups vegetable broth, warm
  • fine sea salt and freshly ground black pepper
  • 1 cup parmesan, grated
  • 1 cup hazelnuts toasted and chopped
  • ½ cup fresh parsley leaves, chopped
Servings: people
Instructions
  1. Melt one tablespoon of butter with the olive oil in a large pan over medium heat. Reserve the rest of the butter for later use. Add the finely chopped onion in the pan and cook slowly until translucent. Add the rice and toast it until you hear it popping.
  2. Add the white wine and deglaze the rice, continuously stirring with a wooden spoon. When the wine is reduced and you don't smell the alcool any longer add a few ladles of the vegetable broth. Continue to stir with a wooden spoon. Add the bay leaf. Lightly season with salt and pepper.
  3. Keep adding the broth in increments, and stir the rice over a low flame. Once the rice is almost cooked, and all the broth is absorbed, discard the bay leaf, add the diced Toma, the reserved butter, and the parmesan. Stir slowly until the cheese is melted and the risotto is very creamy. Cook and stir for one or two extra minutes to make sure the risotto is fully cooked but al dente. The whole process should take about 20 minutes.
  4. Move the risotto away from the heat and set aside for at least 5 minutes before serving.
  5. Portion the risotto in serving bowls and sprinkle with the chopped and toasted hazelnuts. Add the chopped parsley and some extra fresh pepper. Serve.
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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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Wine Braised Turkey Legs

November 8, 2022 By
Wine Braised Turkey Legs
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Recipe by Silvia Baldini — The only way to cook a large turkey to perfection is to break it down and braise it slowly, until the meat is juicy and flavorful. A long and slow braise leaves the turkey legs moist and tender. The wine, vegetables and herbs cook down with the stock and the turkey juices leaving you with the perfect gravy foundation. Braising is a foolproof, hands-off and simple cooking method. You save time and you will not run the danger of overcooking or undercooking the turkey legs.
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Wine Braised Turkey Legs
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Recipe by Silvia Baldini — The only way to cook a large turkey to perfection is to break it down and braise it slowly, until the meat is juicy and flavorful. A long and slow braise leaves the turkey legs moist and tender. The wine, vegetables and herbs cook down with the stock and the turkey juices leaving you with the perfect gravy foundation. Braising is a foolproof, hands-off and simple cooking method. You save time and you will not run the danger of overcooking or undercooking the turkey legs.
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Ingredients
  • 2 whole turkey legs
  • 2 turkey wings
  • fine sea salt and freshly ground black pepper
  • 4 tablespoons virgin olive oil
  • 1 large yellow onion chopped
  • 1 large carrot, peeled and chopped
  • 2 medium celery stalks chopped
  • 2 large garlic cloves, peeled 2 cups red wine
  • 2 cups red wine
  • 1 bunch fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 2 fresh bay leaves
  • 1 quart (4 cups) plus chicken or turkey stock
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¼ cup fresh parsley leaves, finely chopped
Servings: people
Instructions
  1. Preheat the oven at 325°F Season the turkey legs and wings generously with salt and pepper.
  2. Heat the oil in a large casserole (4 quarts works well). Brown the legs and wings evenly on all sides. Start the legs skin side down and work your way around. Transfer to a plate. Add the onion, carrots, celery and garlic to the casserole. Cook on medium heat stirring, until evenly browned and caramelized. 8 to 10 minutes. Add the wine and scrape the brown bits and pieces from bottom of the pan. Add the thyme, rosemary, bay leaves and stir. Add the stock and stir.
  3. Place the legs and wings back in casserole into the wine, stock and vegetable mixture. The liquid should cover ¾ of the legs leaving the top skin exposed. Cover with a lid and transfer into the hot oven. Cook for about 2 hours or until the meat is fork tender and the skin is a deep even brown color.
  4. Remove the legs and wings with a slotted spoon and set aside, keep warm covered with foil. Strain the liquid into a large bowl. Discard the solids, skim the fat from the liquid. In a medium saucepan melt the butter, add the flour and mix on slow/medium heat until lightly brown. Slowly add the strained liquid from the braise, whisking constantly until it’s all incorporated. Add a few sprigs of thyme. Bring to a boil, add a splash of red wine then lower to a simmer stirring occasionally and reduce until the gravy is thick and smooth. Adjust for seasoning and discard the thyme.
  5. When ready to serve carve the legs on a board. Place on a serving platter. Warm the gravy and place in a serving bowl, sprinkle with chopped parsley and serve with the turkey legs and wings.
Recipe Notes

Notes: You can braise the legs and make the gravy a day or two before your meal.

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Chilled Summer Gazpacho

June 15, 2022 By
Chilled Summer Gazpacho
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Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
Servings Prep Time
8 cups 25 minutes
Servings Prep Time
8 cups 25 minutes
Chilled Summer Gazpacho
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Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
Servings Prep Time
8 cups 25 minutes
Servings Prep Time
8 cups 25 minutes
Ingredients
  • 2 oz ripe tomatoes, peeled, deseeded and roughly chopped
  • 1 medium red onion, peeled and roughly chopped
  • 1 medium cucumber, peeled, seeded and roughly chopped
  • 1 medium red or yellow pepper, seeded and chopped
  • 2 tablespoons fresh Italian parsley leaves
  • 1 small garlic clove, peeled
  • 2 cups tomato juice
  • 3 teaspoons sherry vinegar, more to taste
  • ½ cup extra virgin olive oil, more to taste, plus more for drizzling
  • 1 tablespoon freshly squeezed lemon juice
  • Sea salt and freshly ground pepper to taste
  • Tabasco sauce, to taste
Servings: cups
Instructions
  1. Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. Blend pausing occasionally to scrape down the sides with a rubber spatula.
  2. Place in a container. Chill several hours or overnight to allow the flavors to blend.
  3. Before serving, adjust the seasonings to taste with more salt, vinegar, pepper, lemon or Tabasco. Serve in glasses, over ice if desired, or in a bowl. I like to add a few drops of olive oil on top and chopped tomatoes and cucumbers.
Recipe Notes

You can freeze gazpacho soup for a good 6 months. Add a dollop of crab meat, avocados or grilled shrimps for a heftier meal.

I like my gazpacho somewhat chunky, so I only pulse a few times in the blender. But feel free to blend more and strain it if you prefer a smooth consistency.

Add a splash of Vodka for a great Bloody Mary.

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Zucchini and Speck Penne with Lemon and Mint

June 15, 2022 By
Zucchini and Speck Penne with Lemon and Mint
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Recipe by Silvia Baldini—Zucchini and speck are the stars of the show in this easy to put together pasta. The original recipe was passed down to me by my Mother in Law and it's very dear to me. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful. A dollop of fresh Robiola adds creaminess and a mild tang, but if you cannot find fresh Robiola at your local store use cream cheese or a table spoon of heavy cream.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Zucchini and Speck Penne with Lemon and Mint
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Recipe by Silvia Baldini—Zucchini and speck are the stars of the show in this easy to put together pasta. The original recipe was passed down to me by my Mother in Law and it's very dear to me. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful. A dollop of fresh Robiola adds creaminess and a mild tang, but if you cannot find fresh Robiola at your local store use cream cheese or a table spoon of heavy cream.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
  • 4 tablespoons extra-virgin olive oil, plus 3 tablespoons (or more) for finishing
  • 1 large garlic clove, peeled
  • ¾ cup speck, cut into small ¼-inch cubes
  • 4 medium zucchinis, cut into small about ¼-inch`
  • 2 teaspoons lemon zest
  • ½ cup fresh mint leaves, thorned
  • ½ cup creamy robiola cheese or cream cheese 
  • 12 oz short pasta penne or any spiral shape
  • ½ cup grated parmesan
Servings: people
Instructions
  1. Heat 4 tablespoons of olive oil in a large skillet. Add the garlic and cook for 1 to 2 minutes until golden, then add the speck, cooking for several more minutes until the fat starts to render. Add zucchini and cook for 5 to 7 minutes, until cooked but still a little crunchy in the center. Remove the garlic and set aside.
  2. Add the lemon zest and mint to a large serving bowl.
  3. Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, following package directions for cooking times.
  4. Reserve a cup of pasta cooking water, then drain the pasta.. Return the pasta to the cooking pot and dress with olive oil and a several generous grindings of black pepper.
  5. Add the Robiola cheese and melt it by mixing with the pasta on a very low flame for a few minutes. You may need to add some or all of the reserved cooking liquid, a little bit at the time, to get a creamy consistency.
  6. Transfer the pasta to the serving bowl on top of the lemon zest and mint, adding the speck and zucchini, and toss. Add parmesan and serve.
Recipe Notes

Ask your your deli person to cut you a ¼ inch thick slice of Speck and then dice it before cooking the pasta. You can also use pre-sliced and packaged Speck and slice it into thin ribbons.

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Italian Potato Salad

June 15, 2022 By
Italian Potato Salad
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Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
Servings Prep Time
4 to 6 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes rest time
Servings Prep Time
4 to 6 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes rest time
Italian Potato Salad
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Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
Servings Prep Time
4 to 6 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes rest time
Servings Prep Time
4 to 6 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes rest time
Ingredients
  • 4 large new potatoes
  • 1 tablespoon coarse sea salt for the boiling water
  • 1 pound fresh green beans, trimmed
  • ¼ cup extra-virgin olive oil, plus more for finishing
  • 3 tablespoons white wine vinegar
  • ¼ teaspoon fine sea salt
  • freshly ground black pepper, to taste
  • ¾ cup fresh parsley leaves, finely chopped
  • 1 cup spring onions or chives, finely chopped
Servings: people
Instructions
  1. Put potatoes in a large pot and add water to cover potatoes. Add salt and bring to a boil. Once boiling, cook for 20 minutes. Add the beans and cook for 7 more minutes, or until the potatoes and beans are just tender.
  2. Turn the potatoes and beans into a colander, separating out the potatoes. Refresh the beans under cold running water until no longer warm and drain well.
  3. When the potatoes are cool enough to handle, peel and chop into ⅓-inch chunks. If the beans are long, halve them crosswise.
  4. In a large bowl, whisk together the oil, vinegar and salt and pepper. Add the potatoes and beans and very gently toss to coat without breaking up the potatoes.
  5. Cover and let stand on the counter for at least 30 minutes.
  6. Just before serving, sprinkle with parsley and a drizzle with oil. Top with chopped spring onions or chives.
Recipe Notes

Feel free to add a handful of black olives or a chopped tomato to add color and depth to this lovely summer salad.

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Lemon-Basil Burrata with Grilled Crostini

June 15, 2022 By
Lemon-Basil Burrata with Grilled Crostini
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Recipe by Silvia Baldini—Burrata is the sexier and creamier cousin of buffalo mozzarella that’s now easily found in many markets. It has a sweet softness that's perfect for spreading on bread...particularly with a drizzle of good olive oil and a sprinkle of lemon zest.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Lemon-Basil Burrata with Grilled Crostini
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Recipe by Silvia Baldini—Burrata is the sexier and creamier cousin of buffalo mozzarella that’s now easily found in many markets. It has a sweet softness that's perfect for spreading on bread...particularly with a drizzle of good olive oil and a sprinkle of lemon zest.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Ingredients
  • 1 ball(8 oz) burrata cheese
  • 1 tablespoon extra virgin olive oil, plus more for drizzling 
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • sea salt and freshly ground black pepper
  • 16 slices crusty bread, grilled 
Servings: people
Instructions
  1. Place the burrata in a shallow bowl. Slice the top of the burrata to expose its creamy center.
  2. In another bowl, mix the olive oil, basil, lemon zest and juice. 
  3. Pour the lemon basil mixture over the burrata and season with salt and pepper.
  4. Drizzle the grilled bread with olive oil and serve with the burrata.
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