Recipe by Silvia Baldini — "MILK AND VINEGAR WHOLE TURKEY BREAST ROAST is a variation on a classic, inspired by Maiale al Latte, a dish from Emilia Romagna featuring pork and milk. Traditionally, the milk is curdled with lemon and spiked with herbs. As the milk caramelizes, it tenderizes the pork, imparting a deep, nutty flavor to the meat. It is a dish that represents comfort and economic sensibility, making it a perfect choice for a Sunday family meal.
My mom adapted the recipe and used a whole turkey breast. It was one of our favorite roasts growing up. She used white vinegar instead of lemon for a less acidic taste. As the caramelized milk reduces, it separates into extremely delicious curds and the sauce it's infused with the vinegar and the herbs. The luscious curds add a delightful texture to the sauce. Each spoonful tells a story of the slow-cooked love. It’s sweet and sour and tender, and what I make at thanksgiving almost every year. We serve it with sautéed mushrooms and lot’s of fresh chopped parsley.
It's a dish that transcends generations, a culinary journey that started in my mom’s kitchen and found a special place on our American Thanksgiving table, reminding us that traditions, when embraced with love, can evolve into something truly extraordinary.
Recipe by Silvia Baldini — "MILK AND VINEGAR WHOLE TURKEY BREAST ROAST is a variation on a classic, inspired by Maiale al Latte, a dish from Emilia Romagna featuring pork and milk. Traditionally, the milk is curdled with lemon and spiked with herbs. As the milk caramelizes, it tenderizes the pork, imparting a deep, nutty flavor to the meat. It is a dish that represents comfort and economic sensibility, making it a perfect choice for a Sunday family meal.
My mom adapted the recipe and used a whole turkey breast. It was one of our favorite roasts growing up. She used white vinegar instead of lemon for a less acidic taste. As the caramelized milk reduces, it separates into extremely delicious curds and the sauce it's infused with the vinegar and the herbs. The luscious curds add a delightful texture to the sauce. Each spoonful tells a story of the slow-cooked love. It’s sweet and sour and tender, and what I make at thanksgiving almost every year. We serve it with sautéed mushrooms and lot’s of fresh chopped parsley.
It's a dish that transcends generations, a culinary journey that started in my mom’s kitchen and found a special place on our American Thanksgiving table, reminding us that traditions, when embraced with love, can evolve into something truly extraordinary.
Extra fine sea salt and freshly ground pepper to season, plus one teaspoon white vinegar
chopped italian parsley to garnish
Servings: people
Instructions
Season the boneless turkey breast. Rub the salt and pepper evenly all over the roast. Set it aside. Heat the olive oil in a 10 - x 4-inch-deep Dutch oven or similar pot, large enough to hold the roast. Brown the meat on all sides over medium-low heat; this will take about 15 to 20 minutes. Set aside.
In the same pot add the onion and scrape the bottom of the pot. Lower the heat and cook until translucent. Add the garlic and stir. Meanwhile tie all the herbs together with kitchen twine. Place the herb bundle with the onions and stir.
Add the vinegar and cook for a few minutes scraping the bottom and making sure not to burn the onions. Add the Turkey breast back in to the pot.
Slowly pour in the milk and the stock almost to cover the roast. Cover the pot and cook over low heat for about 1 hour and half to two hours. As the roast cooks the milk will start to coagulate.
When the meat is cooked, remove it to a board and let it cool. Remove the twine, wrap the roast in aluminum foil and place it aside.
Return the pot on the stove to a medium heat. Cook until the liquid is reduced by half and thickened. Discard the herb.
Taste and add seasoning if needed and one teaspoon vinegar. Reduce for a few extra minutes.
Cut the breast into 1/4-inch slices and return them to the pot. Slowly heat the meat in the sauce until hot and serve immediately with a lot of chopped parsley.
Recipe Notes
Note: You can make the roast in a Instapot. Follow the recipe until the resting step. Set the Instapot to an hour. Turn off the pressure cooker. Quick-release pressure and proceed with the sauce reduction.
Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the “more” or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes.
Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Heat the oil in a large lidded saucepan, add the onion, the leek and garlic, cover and sweat for 10 minutes, shaking the pan occasionally.
Stir in the ginger and curry paste and cook for 1 minute.
Add the sweet potatoes, stock and coconut milk. Bring to the boil, cover and simmer for 20 minutes, or until the potato is soft.
Cool sightly before blending until smooth and creamy. You may need to add a little more stock to achieve the right consistently. Season to taste and re-heat gently.
Serve in warmed bowls with a dash of fresh ginger and lime zest on top.
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.
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.
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.
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.
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.
Move the risotto away from the heat and set aside for at least 5 minutes before serving.
Portion the risotto in serving bowls and sprinkle with the chopped and toasted hazelnuts. Add the chopped parsley and some extra fresh pepper. Serve.
Recipe by Silvia Baldini—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
Recipe by Silvia Baldini—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
1 1/2cups 400 gramsVialone riceCarnaroli or Arborio can be used
freshly ground black pepper
1/2 bunchparsley leaves, minced
1/2cupfreshly grated parmesan
Servings: people
Instructions
Shell the peas, reserving the pods. Place the pods and ⅓ of the peas in a medium pot with the vegetable stock and 2 tablespoons of the olive oil. Bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes. Blend with an immersion blender until smooth. Strain broth into a medium pot, pressing on pods and the peas to release the most liquid. Discard the solids in the strainer and keep broth warm over low heat.
In a large heavy-bottomed pot, add the remaining 3 tablespoons of olive oil over medium heat. Add the onions and pancetta,if using,and cook, stirring with a wooden spoon, until onions are soft and golden, about 10 minutes. Add remaining peas and ½ cup of the strained broth. Cover and cook until peas are tender, 5 to10 minutes.
Increase heat to high, uncover, and cook off any remaining liquid. Add the rice and stir to coat well. Add about ¾ cup strained broth and cook, stirring constantly, until most of the broth has been absorbed. Add another ¾ cup broth. Continue cooking, stirring and adding broth as needed until the rice is tender but firm to the bite, about 20 minutes.
Remove from heat and season to taste with salt and pepper. Stir in 1 more cup broth, 2 tbsp. butter or olive oil, parsley and ¼ cup of the Parmesan. Cover and allow to rest for a few minutes. Serve with additional Parmesan.
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.
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.
1cup chopped canned plum tomatoes, with some juice
1sprig fresh rosemary
1/2 poundsmall tubular pasta, spaghetti or mixed shapes
1/2cupfresh parsley, chopped
Extra-virgin olive oil and hot red pepper flakes or hot pepper oil for garnish
freshly grated parmesan
Servings: people
Instructions
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.
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.
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.
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.
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.
Preheat the oven at 325°F
Season the turkey legs and wings generously with salt and pepper.
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.
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.
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.
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.
Recipe by Silvia Baldini — I roast butternut squash and then purée it with a little stock to make the base of this gorgeous fall dish. I drizzle the ravioli with brown butter and sage. I add abundant Parmesan and I top it with a few crumbled amaretto cookies, then I finish it with crispy sage leaves. This pasta recipe is drop dead gorgeous and it starts a meal with a bang. It’s creamy, nutty with a lovely crunch and a sweet bite from the Amaretto cookies. Butternut is always dependable; it’s tempting to use it exclusively. But you would be missing out on the Fall bounty. Try Kabocha, Crown Prince or even the humble Acorn for a change. Also, no shame here, consider using a package of cubed precut squash to save time.
Recipe by Silvia Baldini — I roast butternut squash and then purée it with a little stock to make the base of this gorgeous fall dish. I drizzle the ravioli with brown butter and sage. I add abundant Parmesan and I top it with a few crumbled amaretto cookies, then I finish it with crispy sage leaves. This pasta recipe is drop dead gorgeous and it starts a meal with a bang. It’s creamy, nutty with a lovely crunch and a sweet bite from the Amaretto cookies. Butternut is always dependable; it’s tempting to use it exclusively. But you would be missing out on the Fall bounty. Try Kabocha, Crown Prince or even the humble Acorn for a change. Also, no shame here, consider using a package of cubed precut squash to save time.
2½poundsbutternut squash, peeled, seeded and cut into ¾-inch pieces
4mediumshallots, peeled and roughly chopped
4tablespoonsvirgin olive oil
Fine sea salt and black pepper
1bunchthyme springs
1cuplow-sodium chicken or vegetable stock, plus more as needed
½packed cupfresh sage leaves
1stick(8 teaspoons), unsalted butter
coarse sea salt
1poundartisanal store-bought ricotta filled ravioli, squash or sweet sausage ravioli can be used
4smallAmaretto cookies crumbled
½cupfreshly grated Parmesan, plus more for serving
Servings: people
Instructions
Heat the oven to 400 degrees. Place the squash and shallots on a lined sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper then top with thyme sprigs. Toss well and roast until the squash is very tender, 40 to 45 minutes, tossing a few times throughout. While the squash roasts, bring a large pot of water to boil.
Cut the unsalted butter into 8 pieces. Place in a medium light-colored pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Add the sage leaves. Continue to cook, swirling the pan occasionally, until the color goes from yellow to golden-caramel to, a toasty-brown and the sage leaves turn crispy, about 6 to 8 minutes total. Be careful not to burn the butter. I usually remove the pan from the heat a minute before it turns a dark color, and I let the browning process finish on its own. Remove the crispy sage leaves, drain them on a paper towel and set aside.
Discard the thyme sprigs from the roasted squash and shallots and transfer to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. Work in batches if necessary. The consistency should be between a purée and a thick soup. Add more stock as needed if it seems too thick. Set aside.
Add the ravioli to the boiling water, along with a generous tablespoon of coarse sea salt. The water should taste like the ocean. Cook until al dente. About four minutes.
Drain the ravioli, gently with a large, slotted spoon and place in a shallow large bowl. Drizzle with ¾ of the browned butter and the parmesan. Reserve the rest of the brown butter for finishing.
Spoon a generous amount of the puréed squash at the bottom of four shallow pasta bowls then spread nicely with the back of the spoon. Portion off the cooked ravioli and lay gently over the squash. Sprinkle them with extra grated Parmesan, drizzle with the remaining brown butter. Add a few crumbs of the Amaretto cookies on each plate and finish with the crispy sage leaves. Serve immediately.
Recipe Notes
Amaretto cookies add a nutty and sweet note to this lovely fall pasta. They are often mixed into the filling of squash ravioli in the northern of Italy. If the idea of adding cookies to your pasta is too daring, just omit them and substitute with crispy pancetta or caramelized and crumbled sweet Italian sausage.
This dish works great also with a short pasta like penne or gemelli for a less formal weeknight dinner.
Ravioli take time and dexterity to make from scratch. Don’t agonize, these days you can find great artisanal options at your local grocery store.
Recipe by Silvia Baldini – This is a simple but stunning recipe, and is a hybrid of a popular fall Italian dish often prepared during grape harvesting season and the French vinegar roasted chicken. I nestle whole clusters of stem-on sweet Thompson grapes around my chicken to roast in the savory pan juices. A sprinkle of sugar on the grapes and a splash of sherry or high-quality balsamic vinegar give it a crisp acidity to balance the bright and deep flavors.
Recipe by Silvia Baldini – This is a simple but stunning recipe, and is a hybrid of a popular fall Italian dish often prepared during grape harvesting season and the French vinegar roasted chicken. I nestle whole clusters of stem-on sweet Thompson grapes around my chicken to roast in the savory pan juices. A sprinkle of sugar on the grapes and a splash of sherry or high-quality balsamic vinegar give it a crisp acidity to balance the bright and deep flavors.
1teaspoonfresh ground black pepper, plus more as needed
2teaspoonslemon zest
2teaspoonsfresh lemon juice
½cupextra virgin olive oil
1(3 ½ to 4 lb)whole chicken, spatchcocked (see notes)
1lbstem-on Thompson grapes, or sweet seedless black grapes, trimmed into small clusters
1teaspoongranulated white sugar
½cupsherry vinegar or aged dark balsamic, plus 2 tablespoons for finishing
1 ½teaspoonsunsalted butter
Servings: people
Instructions
Rub 1 tablespoon salt, 1 teaspoon pepper, lemon zest, and 1 tablespoon of the olive oil generously over both sides of the chicken.
Preheat the oven to 450°F.
Set a large oven-safe skillet over medium-high heat and add 2 tablespoons olive oil. When the pan and oil are hot, place chicken in the skillet skin side down. Cook undisturbed for about 5 minutes, or until the skin is nicely browned. Turn chicken skin-side up and cook for 3 minutes on the other side.
Transfer the chicken to the oven and roast for 20 to 25 minutes.
In a medium bowl, toss the grapes with 2 teaspoons olive oil, sugar, ½ cup sherry vinegar, salt and pepper. Scatter the grapes with their vinegar sauce over and around the chicken and roast until the chicken is cooked through and the grapes are lightly caramelized, 20 to 25 minutes.
Transfer the chicken to a serving platter to rest. Use the stems to lift out the grapes to rest alongside the chicken.. Place the skillet over medium- high heat. Swirl 2 tablespoons of vinegar into the pan juices and whisk in the butter , reduce for 4 to 5 minutes, until dense and slightly caramelized. Return the grapes to the thickened sauce and gently swirl around for a minute to coat.
Scatter the glossy grape bunches around the chicken and pour the sauce over the chicken. Serve immediately.
Recipe Notes
Spatchcocking chicken, or butterflying, means cutting the chicken along its backbone, then opening it up so that it can lie flat in a pan or on a grill. Spatchcocked chickens cook quickly and evenly, turning uniformly brown and with a perfect crispy skin. You can ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands.
You can roast 8 to 10 chicken parts (mix of bone-in breasts, thighs and drumsticks) instead of one spatchcocked chicken. Check the temperature with a digital thermometer at the 30 minute mark, removing and keeping warm any pieces that cook through early.
Thompson grapes are very sweet and appear at the end of the summer and beginning of fall. You can substitute with any kind of sweet and seedless black grape or plums to make this lovely recipe all year around.
Recipe by Silvia Baldini— This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style soffritto made with onions, carrots, celery, and parsley.
Recipe by Silvia Baldini— This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style soffritto made with onions, carrots, celery, and parsley.
Heat oil in a large Dutch oven over medium. Add pancetta; cook, stirring often, until fat has rendered, about 5 minutes. Using a slotted spoon, transfer pancetta to a plate, reserving drippings in Dutch oven. Add garlic to Dutch oven; increase heat to medium-high. Sprinkle chicken all over with salt and pepper. Working in batches if needed, add chicken, skin side down, to Dutch oven. Cook until golden brown on both sides, about 6 minutes. Transfer chicken thighs to a plate.
Reserve garlic and 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add sofrito and wine; bring to a simmer over medium. Cook, stirring and scraping up browned bits, until mixture is reduced by half, about 3 minutes. Return chicken to Dutch oven in a snug single layer; add stock, ensuring chicken is barely covered. Return mixture to a simmer over medium. While mixture comes to a simmer, bundle together leek leaves, rosemary sprigs, thyme sprigs, and bay leaf; secure with kitchen twine, and add to Dutch oven. Reduce heat to medium-low; cover and cook until chicken is tender, 45 minutes to 1 hour.
Remove Dutch oven from heat. Transfer chicken to a cutting board; partially cover Dutch oven. Let chicken and sauce stand 10 minutes. Skim and discard fat from sauce; remove and discard garlic cloves and leek-herb bundle. Stir reserved pancetta into sauce. Remove and discard skin and bones from chicken; finely shred chicken meat.
Stir cream into sauce. Cook over medium-high, stirring occasionally, until sauce is reduced by nearly half and has slightly thickened, 8 to 12 minutes. Stir peas and shredded chicken into sauce; cook until peas are just tender, about 2 minutes. Season with salt and pepper to taste. Remove from heat, and cover to keep warm.
Cook pasta according to package directions; drain pasta, reserving 1/2 cup cooking liquid.
Add pasta, Parmesan, butter, and lemon zest to sauce. Stir to combine, adding splashes of reserved cooking liquid as needed to form a creamy sauce. Sprinkle with parsley. Serve in large bowls.
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.
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.
4tablespoonsextra-virgin olive oil, plus 3 tablespoons (or more) for finishing
1largegarlic clove, peeled
¾cupspeck, cut into small ¼-inch cubes
4mediumzucchinis, cut into small about ¼-inch`
2teaspoonslemon zest
½cupfresh mint leaves, thorned
½cupcreamy robiola cheese or cream cheese
12ozshort pasta penne or any spiral shape
½cupgrated parmesan
Servings: people
Instructions
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.
Add the lemon zest and mint to a large serving bowl.
Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, following package directions for cooking times.
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.
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.
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.
This one pot vegan meal is the ultimate immunity buster. It’s packed with a balanced mix of plant based ingredients and natural anti-inflammatories like turmeric and ginger. It’s a pure and simple braise with complex flavors from the fennel and a toothsome touch form the chickpeas.
Vegan Chickpea Stew with Fennel, Ginger and Turmeric
4cupsshredded kale or Swiss chard, or cabbage cabbage or Swiss chard
½lemon
3tablespoonsfresh parsley leaves, roughly chopped
Servings: people
Instructions
Heat 2 tablespoons of olive oil in a large heavy bottom pot. Add the onion, celery, garlic and a pinch of salt and pepper. Cook over moderate heat until the vegetables are softened, 10 minutes. Stir in the ginger, turmeric and cumin powder.
Add chickpeas, fennel and vegetable stock, then bring to a boil over medium high heat. Stir in the tomatoes, parsley and the bay leaf. Lower the temperature to a simmer, cover the pot and cook for about 25 minutes.
Stir in the kale, making sure it’s mostly submerged, and cook until tender, 5 additional minutes. Discard the bay leaves. Squeeze the lemon half into the stew and double check the seasoning, adjusting with salt and pepper if necessary. Serve in bowls garnished with the chopped parsley.
Recipe Notes
Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well.
You can add 2 cups of cubed chicken or lean ground beef with the chickpeas and braise for 10 to 15 minutes longer if you desire a heartier dish.
Roasted salmon (oven 14 minute at 350 degrees) would be delicious as well.
Recipe by Silvia Baldini — My aunt Antonella, an accomplished cook, made lasagne with basil pesto on Sunday family dinners. She would layer pasta sheets, homemade pesto and creamy béchamel in a large ovenproof baking dish the night before our meal. We would top the lasagne with abundant Parmesan and toasted pine nuts before warming them up for 20 minutes, right before sitting down to eat. Zia Antonella taught me to never cook pesto, but to only gently warm it up, because if you cook pesto, you kill the basil and destroy the aroma.
I make my lasagne following her teachings. I layer no boil, flat lasagne noodle (they work great) with small chunks of precooked potatoes and chopped green beans with spoonful’s of béchamel sauce and pesto. I warm the lasagne for 20 minutes, then I broil the top for 3 or 4 minutes until golden brown and bubbly.
Recipe by Silvia Baldini — My aunt Antonella, an accomplished cook, made lasagne with basil pesto on Sunday family dinners. She would layer pasta sheets, homemade pesto and creamy béchamel in a large ovenproof baking dish the night before our meal. We would top the lasagne with abundant Parmesan and toasted pine nuts before warming them up for 20 minutes, right before sitting down to eat. Zia Antonella taught me to never cook pesto, but to only gently warm it up, because if you cook pesto, you kill the basil and destroy the aroma.
I make my lasagne following her teachings. I layer no boil, flat lasagne noodle (they work great) with small chunks of precooked potatoes and chopped green beans with spoonful’s of béchamel sauce and pesto. I warm the lasagne for 20 minutes, then I broil the top for 3 or 4 minutes until golden brown and bubbly.
2largeYukon gold potatoes, peeled and cut in 2 inches cubes
2cupsgreen beans, stemmed and chopped in 2 inches sections
2tablespoonsextra virgin olive oil
1boxno boil flat lasagna noodles(about 16 sheets)
½ cuppine nuts, toasted
1 ½cupsfreshly grated parmesan
Servings: people
Instructions
Make the pesto:
Put the basil, the parsley, and the Parmesan in a blender. Add half of the olive oil. Pulse until blended in a paste. With the motor going slowly add the remaining oil, the pine nuts, and the vinegar. Blend for 30 to 50 seconds or until combined. The Pesto should be bright green Taste and season with salt and pepper. Set aside.pepper. Set aside.
Make the Béchamel sauce:
Warm the milk with the nutmeg and the bay leaf in a heavy bottom saucepan. Remove from heat right before the milk comes to a boil. Discard the bay leaf and set aside.
In a medium size heavy bottom pan melt the butter on medium low heat, then add the flour. Mix quickly until a paste form.
Add the warm milk to the butter mixture and constantly cook, stirring with a wooden spoon on low heat until the sauce thickens, about 15 minutes. It should resemble sour cream. Add salt and pepper. Set aside. I place kitchen film right on the top to avoid a skin to develop.
Make the lasagne:
Preheat the oven at 350 ° F. Lightly oil the oven proof dish.
Boil 2 cups of salted water in a medium pot. Parboil the cubed potato for 5 to 7 minutes, until soft but al dente. Scoop the potato out with a slotted large spoon and place in medium bowl. Toss with a teaspoon of olive oil to avoid sticking.
Add the green beans to the boiling water and blanche for 4 to 5 minutes until bright green and cooked al dente. Scoop the beans with the slotted spoon and toss with the potatoes. Set Aside.
Assemble the lasagne:
Cover the base of the oven proof dish with a scoop of pesto and a scoop béchamel. Place 3 sheets of the lasagna noodle and cover the whole bottom of the pan.
Scoop 2 tablespoons of pesto and two tablespoons of béchamel sauce on the noodles. Flatten with a rubber spatula and cover the whole surface. Add 3 tablespoons of the cooked potatoes and green beans, then sprinkle a handful of pine nuts and 2 or 3 tablespoons of the grated Parmesan. Flatten the mixture with the rubber spatula making sure to distribute evenly. Season with salt and pepper. Reserve a couple of tablespoons of pesto to decorate the baked lasagne
Repeat this pattern until everything is used up and there is a layer of bechamel on the top. Sprinkle with the Parmesan and some pine nuts.
Transfer to the oven and bake for 25 to 30 minutes until golden brown and bubbly on top. You can use the broiler for the last 3 minutes but be careful not to burn the béchamel.
Remove from the oven, swirl the reserved pesto on the top. Rest for at least 10 minutes and serve.
Recipe by Silvia Baldini — This beloved Italian dish appears often at my dinner table. The veal is thin and tender and coated in bread crumbs before being cooked until golden and crunchy. I love a good cotoletta with lots of lemon squeezed over the top at the last moment to brighten each bite.
It’s also my children’s favorite meal, often accompanied by a heap of roasted potatoes and a peppery arugula salad.
Recipe by Silvia Baldini — This beloved Italian dish appears often at my dinner table. The veal is thin and tender and coated in bread crumbs before being cooked until golden and crunchy. I love a good cotoletta with lots of lemon squeezed over the top at the last moment to brighten each bite.
It’s also my children’s favorite meal, often accompanied by a heap of roasted potatoes and a peppery arugula salad.
2veal cutlet steaks (sliced shoulder or top round), about ½-inch thick
1Largeegg, lightly beaten
3cupsall-purpose flour
4cupsplain dried bread crumbs
1Vegetable oil, for frying
1mediumlemon, quartered lengthwise
Servings:
Instructions
With a sharp knife, trim the veal cutlets. Put the cutlets between two pieces of waxed paper and flatten with a mallet. Use a sharp knife or kitchen shears to make a small snip along the edges of each cutlet to prevent the meat from curling when cooking. Season both sides with salt and pepper.
Line up 3 shallow dishes, adding the flour to the first bowl, the beaten egg to the second and the bread crumbs to the third. Working in batches, dip each cutlet first in the flour, then in the beaten egg and finally in the bread crumbs, ensuring both sides are fully coated before moving on to the next. Press the bread crumbs firmly into the cutlet and gently shake off any loose extra crumbs.
Heat a large, heavy-bottomed frying pan and heat on medium-high until small bubbles come up when a small pinch of bread crumbs is dropped in. Working in batches if necessary, fry the cutlets, turning once halfway through, until golden brown on both sides, for 3-5 minutes total.
Transfer the fried cutlets to a platter lined with paper towels and let any excess oil drain off. Serve hot with an extra sprinkle of salt and the lemon wedges on the side for squeezing.
Recipe Notes
Double the recipe and use the leftovers to make a killer sandwich. Add a dollop of mayonnaise or tartar sauce and use toasted sesame buns.
You can simmer the fried cutlets in Marsala wine or balsamic vinegar as a variation.
Recipe by Silvia Baldini—Spatchcocking, or butterflying, a chicken means cutting out its backbone and opening it like a book so that it lies flat while cooking. It ensures that the chicken will cook quickly and evenly and turn a uniform brown with perfectly crispy skin.
When smothered in mustard and marinated overnight with garlic, lemon and a large bunch of parsley, this chicken grills to perfection and tastes superlative without doing too much work. You can splash the cooked chicken with a quick balsamic vinaigrette like I do or serve it just the way it is. Either way, it’s delicious.
Ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands.
Happy BBQ season!
Recipe by Silvia Baldini—Spatchcocking, or butterflying, a chicken means cutting out its backbone and opening it like a book so that it lies flat while cooking. It ensures that the chicken will cook quickly and evenly and turn a uniform brown with perfectly crispy skin.
When smothered in mustard and marinated overnight with garlic, lemon and a large bunch of parsley, this chicken grills to perfection and tastes superlative without doing too much work. You can splash the cooked chicken with a quick balsamic vinaigrette like I do or serve it just the way it is. Either way, it’s delicious.
Ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands.
Happy BBQ season!
2large lemons (1 lemon for 1 teaspoon grated zest and 2 tablespoons of juice; and 1 lemon for slicing)
2mediumgarlic cloves, minced
2tablespoonsextra virgin olive oil
1bunch fresh flat Italian parsley
14 ½- to 5-lbwhole chicken, spatchcocked
Balsamic Vinaigrette
½cupwater
½cupfreshly squeezed lemon juice
1teaspoongranulated sugar
¼cupdark aged balsamic vinegar
2tablespoonsextra virgin olive oil
1bunchbunch fresh flat Italian parsley, finely chopped
¼teaspoonfine sea salt
¼teaspoonfresh ground black pepper
Servings: people
Instructions
In a small bowl, combine salt, pepper, mustard, lemon zest, lemon juice, minced garlic and 1 tablespoon of olive oil.
Rub this mixture generously all over both sides of the chicken. Place the chicken skin-side up in a rimmed and lined baking sheet and top with parsley and lemon slices Cover tightly and store in the refrigerator to marinate for at least 1 hour or up to 24 hours.
When you’re ready to cook, remove the chicken from the fridge and let it stand on the counter for 30 minutes. Preheat the grill or oven to 475°F.
Uncover the chicken, drizzle with 1 tablespoon of olive oil and cook, skin side up, for 20 to 25 minutes.
While the chicken is cooking make the vinaigrette. In a small pan, combine the the water, lemon and sugar, then bring to a boil. Turn down the heat and add the balsamic vinegar. Cook for 5 to 8 minutes, or until thick and slightly reduced.
Turn off the heat and whisk in olive oil, parsley, salt and pepper and set aside.
Flip the chicken skin side down and cook for another 20 to 25 minutes, until the meat is cooked through and the skin is very crispy and brown all over but not burned.
Transfer the chicken to a cutting board to rest. Drizzle the chicken with a couple of tablespoons of the vinaigrette. Carve and serve with the remaining vinaigrette.
Recipe Notes
If you like, you can skip the vinaigrette and just serve the chicken as is or with a generous splash of balsamic vinegar.
Grilled fresh figs or halved peaches make a lovely addition
Recipe by Silvia Baldini — A slow-cooked pot roast will provide an excellent Sunday dinner and provide leftovers for easy weekday sandwiches, pasta sauces, and soups. I marinate my pot roast in red wine for an intense flavor and cook it with a bunch of vegetables and fresh herbs for richness and depth. Once the meat is fork tender, I like to blend the vegetables and juices into a sauce to serve with the sliced meat. It’s a delicious heartwarming meal. Whether you cook it in the oven or use the stovetop, Instant Pot, slow-cooker or pressure cooker, the results are guaranteed the same.
Recipe by Silvia Baldini — A slow-cooked pot roast will provide an excellent Sunday dinner and provide leftovers for easy weekday sandwiches, pasta sauces, and soups. I marinate my pot roast in red wine for an intense flavor and cook it with a bunch of vegetables and fresh herbs for richness and depth. Once the meat is fork tender, I like to blend the vegetables and juices into a sauce to serve with the sliced meat. It’s a delicious heartwarming meal. Whether you cook it in the oven or use the stovetop, Instant Pot, slow-cooker or pressure cooker, the results are guaranteed the same.
4lbboneless beef rump or top round in one piece, tied together with butcher string
salt and fresh ground black pepper
¾cupred wine
1clovegarlic,peeled
2cupsroughly chopped onions
1cuproughly chopped carrots
1cuproughly chopped celery
1tablespoonextra virgin olive oil
2tablespoonstomato paste
¼teaspoongrated nutmeg
1stickcinnamon
3 ½cupsbeef or veal stock
1sprigfresh thyme
1bay leaf
1sprigfresh rosemary
¼cupCognac or brandy (optional)
3tablespoonsheavy cream (optional)
Servings: people
Instructions
In a large bowl, season the beef well on all sides with salt and pepper. Add the wine, garlic, and ½ cup each of the onions, carrots and celery. Cover and refrigerate for at least overnight but no more than 16 hours.
The next day, about 3 hours before you want to sit down to dinner, preheat the oven to 350°F.
Remove the meat from the marinade, reserving the marinade. Pat the meat dry on paper towels. In a heavy 3-quart Dutch oven, medium-high heat the oil. Add the beef and brown on all sides.
Transfer the beef to a plate. Add the remaining onions, carrots and celery to the Dutch oven, reduce the heat to medium-low and cook until tender and lightly browned.
Stir in the tomato paste, nutmeg and cinnamon.
Add the stock and reserved marinade and bring to a simmer, scraping the bottom of the pan to incorporate any browned bits. Add the thyme, bay leaf and rosemary. Season with salt and pepper to taste. Return the meat to the casserole.
Cover the Dutch oven and place in the oven. Bake for about 2 hours, until the meat is fork tender.
Remove the meat from the casserole and cut it into thick slices. Arrange the slices on a platter and cover with foil to keep warm while you prepare the sauce.
Discard the herb sprigs, bay leaf and cinnamon stick. Blend the sauce right in the Dutch oven with an immersion blender until the desired consistency.
Add the Cognac and cream, if desired, and simmer the sauce for a few minutes. Check the seasoning and adjust with salt or pepper if needed.
To serve, spoon some of the blended sauce over the sliced roast beef and pass the remaining sauce alongside. (Alternatively, the roast beef can be refrigerated overnight in the cooking liquid, and the next day the meat can be sliced, and the sauce blended and reheated before serving. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.)
Recipe Notes
For a more complex flavor, upgrade your red wine to a Barolo is a wine from the Piedmont region and it’s used during the holidays for cooking a fancier version of pot roast called Brasato
The secret to a good homemade crispy crust is 00 flour. It is more than a secret. 00 flour, is the first commandment for making Italian pizza. During the rest, the dough's gluten is strengthened enough for the crust to support the toppings and to yield a great crispy bite but still have a tender crumb.
The secret to a good homemade crispy crust is 00 flour. It is more than a secret. 00 flour, is the first commandment for making Italian pizza. During the rest, the dough's gluten is strengthened enough for the crust to support the toppings and to yield a great crispy bite but still have a tender crumb.
Mix the sugar and the yeast in a small container then add one teaspoon of the water.
Put all the ingredient in a Kitchen-Aid bowl. Use a dough hook and work the dough for 5 to 7 minutes on high, until smooth.
Take the dough out of the metal bowl, form a ball and place on a wooden board. Cover with a glass bowl and proof for one hour. I like to proof in a warm space, usually in my turned off oven.
Have you ever had Tigelle? They resemble an English muffin. They are the ultimate happy family dinner. Cut, stuff, enjoy. Prosciutto, mortadella, soft farm cheese, salame, rucola...endless pleasure. Did I mention Nutella?
Have you ever had Tigelle? They resemble an English muffin. They are the ultimate happy family dinner. Cut, stuff, enjoy. Prosciutto, mortadella, soft farm cheese, salame, rucola...endless pleasure. Did I mention Nutella?
Dissolve the yeast in the warm milk. The milk should be warm to the touch.
In a large bowl, add the flour and salt. Add the eggs and milk with yeast, the melted butter and stir gently. I like to start the initial process in a bowl and finish by kneading the dough on a pastry board.
Work and kneed the dough by hand.
Add additional tablespoons of milk if needed, until you get a somewhat smooth, workable dough.
Shape into a smooth ball and cover with a glass bowl for about one hour or until doubled in size.
Tip the dough out onto a floured surface and roll out to I/4 of an inch thick. Use a small cutter to cut into neat discs. Re-roll out trimmings and cut out more circles until all the dough is used.
Carefully arrange the discs onto a tray lined with greaseproof paper. Cover with a cloth and leave to proof for another hour.
Place a nonstick frying pan over a medium-high heat and allow to come to temperature. Cook the tigelle for about 4 minutes each side until puffed up and slightly charred. Or Use and Arepa maker if you own one!
Slice open and stuff with an array of cured Italian meats or cheeses.
A terrine is just the name of the beautiful earthware dish it is served in. Terrines are often artistic and versatile, a little old fashion but always beautiful. A terrine is a sociable dish because it's prepared in advanced and it can be sliced and served while you chat. This pressed tuna terrine, layered with avocados and softly cooked potatoes is stunning but also simple to make and bursting with mediterranean flavors. It's best prepared the day before and chilled in the refrigerator overnight.
A terrine is just the name of the beautiful earthware dish it is served in. Terrines are often artistic and versatile, a little old fashion but always beautiful. A terrine is a sociable dish because it's prepared in advanced and it can be sliced and served while you chat. This pressed tuna terrine, layered with avocados and softly cooked potatoes is stunning but also simple to make and bursting with mediterranean flavors. It's best prepared the day before and chilled in the refrigerator overnight.
Line a 1.5 quarts capacity terrine with plastic wrap. Leave some of the wrap overhanging. I like to lightly wet the edges of the terrine with a brush so that the wraps will adhere well to the sides.
Peel the avocado and cut in 8 wedges lengthwise and set aside covered with lemon juice to prevent browning.
Slice the tuna in half of an inch steaks and chargrill each side for about a minute in a grill pan. Make sure the tuna remains very pink inside. Season with salt and pepper.
Peel the potatoes and cook in salted boiling water until tender but firm. Drain and cut into 4 while still warm. Stir in to the melted butter and add the chopped cilantro.
Slice the eggplant on a mandolin in to thin slices lengthwise. Drizzle with olive oil. Grill the slices in a hot grill pan until slightly transparent. Lay the grilled eggplant slices on the cling film in the terrine Cover all the sides and leave some overhanging. It will help wrap the terrine. If you have enough reserve a couple of extra slices to complete the terrine once you have layered all the ingredients.
Build layers with all the prepared ingredients. Start with potatoes, then tuna, avocado and keep going until all the ingredients are used. Try to finish with a layer of tuna. Remember to season with salt and pepper in between the layers and lemon juice. Press as you go. You don't want any pockets of air or empty spaces.
Wrap the last layer of tuna with the overhanging eggplants and the reserved slices of eggplant. Close with plastic wrap.
Chill for at least 6 hours in refrigerator. When ready to serve gently pull the plastic wrap up and lift the terrine out on to a plate. Slice with a sharp knife and serve with toasted bread.
Recipe by Silvia Baldini and Augusto Baldini — My son and I make Sunday family meals together, often. I cherish the time we spend cooking in the kitchen. Every second is precious to me. This pork shoulder is slow cooked for at least 8 hours at a very low temperature, and believe you me it comes out a masterpiece. The meat melts in your mouth, while the fat is rendered crisp and magnificently delicious. We often use a whole pork shoulder (eleven-twelve pounds of pork and scale up the recipe) We put it in the oven for the all night on a Saturday, then on Sunday morning we have family and friends over and feast on it. It's what life is about.
Recipe by Silvia Baldini and Augusto Baldini — My son and I make Sunday family meals together, often. I cherish the time we spend cooking in the kitchen. Every second is precious to me. This pork shoulder is slow cooked for at least 8 hours at a very low temperature, and believe you me it comes out a masterpiece. The meat melts in your mouth, while the fat is rendered crisp and magnificently delicious. We often use a whole pork shoulder (eleven-twelve pounds of pork and scale up the recipe) We put it in the oven for the all night on a Saturday, then on Sunday morning we have family and friends over and feast on it. It's what life is about.
1tablespoonfive spice powderFive Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns.
1 1/2teaspoonsfine sea salt
one 8 poundsboneless, skinless pork shoulder
1 1/2cupsorange juice
Servings: people
Instructions
Preheat the oven at 450F(230C)
Combine the ginger, garlic, maple syrup, soy sauce, five-spice powder and salt in a small bowl. Mix well.
Pat the pork shoulder dry with paper towels. Rub the pork all over with the spice mixture. Put the pork in a roasting pan or Dutch oven, fat facing up.
Pour the orange juice in the roasting pan around the shoulder and place in the oven.
Roast for 30 minutes to brown the shoulder.
Lower the temperature to 265F(130C) and roast for 8 hours or more. Open the oven and baste the pork once in a while with the juices.
Pull the pork out of the oven. Use tongs or two forks and shred the meat and stir it in to the juices and fat at bottom. Serve with buns or lettuce leaves.
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.
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.
5poundstrimmed boneless beef short ribs, cut into 2 1/2-inch pieces
6mediumcarrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
4mediumcelery ribs, cut into 2-inch pieces
2mediumgarlic cloves
1750-milliliter bottle dry red wine
fine sea salt
freshly ground pepper
1/4cupextra virgin olive oil
6cupsbeef stock
1poundmeaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-in
3bay leaves tied with 10 thyme sprigs, one sprig of rosemary
2poundsstemmed button mushrooms
1poundpeeled cipolline
1bunchchopped flat-leaf parsley, for garnish
Servings: people
Instructions
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.
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.
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.
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.
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.
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.
Braise cipolline until tender in a medium pan with a tablespoon of olive oil and 4 tablespoons water . Season with salt and set aside.
Skim the fat from the stew and reheat. Garnish with braised cipolline, parsley and serve.
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.
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.
2large eggplants, sliced into 3/8 to 1/2 inch thick rounds
4tablespoonsextra virgin olive oil
116-ounces cancrushed Italian tomatoes
1cupParmigiano Reggiano
8ouncessmoked mozzarella sliced thin
1large bunch bunch fresh basil leaves
salt and pepper
Extra Virgin Olive Oil for finishing
butter unsalted
Servings: people
Instructions
Preheat the oven to 350°F.
Slice the eggplants into thin rounds. Brush each slice lightly on both side with the olive oil.
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.
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.
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.
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.
Allow to rest and settle for about 5 minutes before slicing and serving.
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.
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.
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.
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.
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.
A Ratatouille is a beautiful summer excuse to transform humble ingredients like onions, garlic and herbs in to a glorious and delicious dish. This recipe is very healthy but packed with big flavors. I use zucchini but you could add eggplant, peppers and thin slices of potatoes for a more powerful version.
In a food processor add the chopped tomatoes, shallot, carrot and the garlic. Chop all the vegetable but stop before they become a puree', leaving a rough texture.
Pour the chopped vegetables, 1 Tablespoon of olive oil and half of
the chopped fresh herbs into a medium baking dish. Season with salt and pepper.
Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick.
Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.
Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.
Recipe by Silvia Baldini—Flank demands a good marinade to add flavor but also to promote browning and crispness. It needs high heat quick grilling, a mandatory slice against the grain at an angle, and resting time. 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.
Recipe by Silvia Baldini—Flank demands a good marinade to add flavor but also to promote browning and crispness. It needs high heat quick grilling, a mandatory slice against the grain at an angle, and resting time. 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.
2 tablespoonsespresso powderbrewed strong coffee can be substitute
1tablespoonsherry vinegar
salt/ black pepper
olive oil
Servings:
Instructions
Marinate the steak. Place the steak in a ziplock bag. Mix the garlic, whiskey, honey or syrup, soy, coffee and vinegar until well combined, then pour over the steak and close the ziplock bag.
Chill for at least 2 hours and up to 24 hours in the fridge. Return to room temperature before cooking.
Remove the steak from the marinade. Put the marinade in a small sauce pan and reduce over medium heat, Bring to a boil then simmer until thickened. About 5 minutes. Reserve.
Cook the steak. Season well with salt and pepper. And drizzle a little oil on it. Heat a grill pan or a regular pan over high heat. Grill the steak 4 to 6 minutes per side for medium rare.
Let the steak rest for at least 5 minutes. Slice at an angle and against the grain. Drizzle the reserved and warmed marinade over the steak before serving.
Recipe by Silvia Baldini— Salmon is a beautiful fish with moist and tender flesh as long as you don't' over cook it. Wild salmon comes mostly from the North Pacific and is a better choice that farmed. It has so much flavor that all it really needs is a hot skillet and a sprinkle of salt.
However farmed salmon is less expensive, and it’s very fatty. That makes not only for pretty good eating but also for extremely forgiving cooking: you can overcook farmed salmon a bit, and it won’t be that dry.
I usually oven cook a whole side of salmon with the skin on at 350 degrees in oven for 14 minutes. It always comes out moist and pink inside. A sprinkle of salt and a squeeze of lemon are enough for weeknights dinners or you can dress it up with this simple burnt orange glaze.
I use the leftovers for salads, pasta and fish cakes.
Recipe by Silvia Baldini— Salmon is a beautiful fish with moist and tender flesh as long as you don't' over cook it. Wild salmon comes mostly from the North Pacific and is a better choice that farmed. It has so much flavor that all it really needs is a hot skillet and a sprinkle of salt.
However farmed salmon is less expensive, and it’s very fatty. That makes not only for pretty good eating but also for extremely forgiving cooking: you can overcook farmed salmon a bit, and it won’t be that dry.
I usually oven cook a whole side of salmon with the skin on at 350 degrees in oven for 14 minutes. It always comes out moist and pink inside. A sprinkle of salt and a squeeze of lemon are enough for weeknights dinners or you can dress it up with this simple burnt orange glaze.
I use the leftovers for salads, pasta and fish cakes.
Stir the sugar, water and honey in a small saucepan over low heat until the sugar dissolves. Bring to a boil and simmer, without stirring, until the mixture is a light caramel color. Watch it carefully and don't let it burn. The caramel will go from not quite done to burnt very quickly if you’re not paying close attention.
Immediately remove the pan from the heat, let the bubbles subside and carefully stir in 1 teaspoon orange zest and 4 tablespoons fresh squeezed orange juice. (You’ll want to stand back a little as the mixture may splatter.) Return the pan to low heat for a minute or so, stirring constantly until any caramel bits that may have formed completely dissolve. Add the oil and vinegar and gently simmer, stirring almost constantly, for 1 minute.
Pre-heat the oven at 350 Fahrenheit. Place the salmon skin down on a lined oven tray. Season with salt and pepper. Liberally spoon the orange glaze on the salmon and bake for 14 minutes. Serve with the leftover glaze on the side.
Recipe Notes
Add some ginger and minced garlic to the glaze for extra flavor. Substitute the orange juice with lemon or grapefruit.
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.
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.
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.
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.
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.
1bunchasparagus, cleaned and cut in 1/2 inches sections
2tablespoonsextra virgin olive oil
1/2cupspeck or pancetta, diced
1/2mediumwhite onion, diced small
1/2cupwhite wine
1poundspaghetti or mezze maniche
sea salt and black pepper
extra virgin olive oil for drizzling
1medium finely grated lemon zest
3tablespoonschopped fresh parsley
Servings: people
Instructions
Bring a pot of water to a boil add salt and blanch the cut asparagus for a minute or two. Drain and set aside.
Heat a medium size pan with the olive oil, add the speck and slowly render with out burning. Add the onion and cook until soft and transparent. Add the blanched asparagus, cook for a minute or two then add the white wine to deglaze. Reduce for a couple of minutes then turn the heat off. Pulse half of the cooked asparagus in a blender until creamy and set aside. Reserve the other half of the cooked asparagus.
Cook the pasta in large pot of salted water. Drain and reserve a glass of the cooking water.
Mix the drained pasta with the blended asparagus, the Parmesan and the reserved cooking water. Add the remaining cooked asparagus with the speck, mix gently. Add black pepper, a drizzle of olive oil and a couple of tablespoons of Parmesan and finish with the lemon zest and the fresh parsley.
Recipe by Silvia Baldini— This is my basic homemade pasta dough recipe. It requires 4 simple ingredients. Flour, eggs, water and a little olive oil. I always prefer 00 flour, which is traditionally used in Italy because it renders a smooth, silky and tender dough. 00 flour is lower in gluten than an All Purpose American flour and it is grounded finer, hence it has a more powdery consistency and the pasta gets a nice tender bite and not as much chew. The eggs need to be fresh and with a bright yellow or orange yolk to achieve the characteristic warm and inviting color of homemade pasta. I use as little water as I can, just enough to get the right wet texture and a little olive oil to help with the consistency. I really don't like to use salt in the dough because I think pasta should be a blank canvas to which the flavors are added and layered later on when cooking. Finally, I suggest you always finish your dough by hand and not in a mixer to make sure you attained the right texture. Making the dough is easy, it just takes a little practice and the proportion are more or less 3/4 of a cup of 00 flour to one large egg per portion or even better, if you own a scale, 100g of flours to one egg.
Recipe by Silvia Baldini— This is my basic homemade pasta dough recipe. It requires 4 simple ingredients. Flour, eggs, water and a little olive oil. I always prefer 00 flour, which is traditionally used in Italy because it renders a smooth, silky and tender dough. 00 flour is lower in gluten than an All Purpose American flour and it is grounded finer, hence it has a more powdery consistency and the pasta gets a nice tender bite and not as much chew. The eggs need to be fresh and with a bright yellow or orange yolk to achieve the characteristic warm and inviting color of homemade pasta. I use as little water as I can, just enough to get the right wet texture and a little olive oil to help with the consistency. I really don't like to use salt in the dough because I think pasta should be a blank canvas to which the flavors are added and layered later on when cooking. Finally, I suggest you always finish your dough by hand and not in a mixer to make sure you attained the right texture. Making the dough is easy, it just takes a little practice and the proportion are more or less 3/4 of a cup of 00 flour to one large egg per portion or even better, if you own a scale, 100g of flours to one egg.
Place the sifted 00 flour onto a clean work surface, preferably a large wood board and make a well in the center.
Break the eggs into the well and gradually mix the egg mixture into the flour using your fingers or a fork, add the oil then combine the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water at time until the dough feels smooth and silky, I like to wet my fingers with the water so I can control the moisture; if the dough feels too wet, add a little more flour. After you’ve made the dough a few times, you will get the hang of it and understand the consistency. You can you use a stand in mixer fitted with a hook, but I highly recommend you finish the dough by hand.
Knead the pasta dough until it’s smooth, 5 to 10 minutes. Lightly coat it with a little amount of olive oil, wrap the dough in Saran wrap, and let it rest at room temperature in the fridge for at least 30 minutes. The pasta will become much more relaxed and elastic after resting. I like to make my dough the day before and rest it in the fridge till I need it.
Pasta Rolling and Shaping
Cut small section— about 2 to 3 inches thick— of the rested pasta and feed them one at time through a pasta machine set on the widest setting. As the sheet of pasta dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the pasta through this same setting a total of 4 or 5 times. This kneads the pasta dough and ensures the resulting pasta is silky smooth.
Pass the sheet of pasta dough through the machine again, gradually reducing the settings, one pass at a time, until the pasta achieves the desired thickness. The sheet of pasta dough will become quite long— cut the sheet of dough in half and feed each half through separately. I suggest you use the second-from-last setting for tagliatelle, pappardelle and tagliolini and the last setting for other shapes that are to be filled.
After the sheet of pasta dough has reached the liked thickness, hang it over a drying rack or do like I used to do at home and hang it over a broom handle or the large handle of your oven door. Dust with flour to prevent sticking.
Shape the pasta through the chosen cutters of your machine and then drape the cut pasta again to dry just a little, until ready to cook. You can also shape the pasta by hand with a cutter. I like to lightly dust the finished pasta with fine semolina flour.
Cook the pasta in plenty salted boiling water for 4 to 5 minutes or freeze for up to six months.
Recipe Notes
You can color your pasta by adding tomato paste, cooked spinach, squid ink, beet juice or saffron threads. I like to add my coloring ingredients at the beginning of the process with the fresh eggs.
Gluten Free Fresh Pasta:
1 1/4 Gluten Free Flour
2 teaspoons xanthan gum
4 large egg yolks
1 large egg
2 to 4 tablespoons water
Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving. The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving. The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Prep the chicken. Season with salt and pepper the cavities and the outside. Stuff the chicken with the garlic, the rosemary, sage and the 2 onions half. Slice one of the tangerines in thin slices and place the chicken and the tangerine slices aside.
Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425° F.
Meanwhile, toss potatoes, butter, thyme, and 1 tablespoon oil in a large bowl to coat; season with salt and pepper.
Once oven reaches temperature, drizzle the oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place the tangerine slice at the bottom of the skillet and the chicken in the center of tangerine and arrange potatoes around.
Juice the 2 remaining tangerines. In a tall jug combine the tangerine juice with the balsamic vinegar, the honey, the garlic cloves, the rosemary and a pinch of salt and pepper. Whiz with a hand held blender for a minute or two.
Spoon all but 1/4 cup of liquid over all the chicken. Place chicken in oven and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat a couple of times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water.
After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It's a thick and nourishing soup and everyone loves it. Don't use the pancetta for a vegetarian and lighter version.
Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It's a thick and nourishing soup and everyone loves it. Don't use the pancetta for a vegetarian and lighter version.
Drain and rinse the canned beans, place in a wide and large pot, add sage, rosemary, garlic cloves, pancetta and cover with cold water. Bring to a boil then simmer and heat through for about 20 minutes.
Remove the herb sprigs. Reserve half cup of the mixture for later use. Blend the remaining beans and 1/2 cup of the cooking water with a hand blender then push and pass the beans mixtures through a sieve to get rid of the outer husks and unwanted bits.
Place the puree in a saucepan and season with salt and pepper and a little chili-pepper to taste. Mix in the tomato paste.
Cook the pasta in the bean puree, stirring occasionally to prevent sticking. Add about 4 tablespoons of water to finish cooking if necessary. Add the reserved beans and stir gently. Adjust seasoning with salt, pepper and chili-pepper.
Serve in large bowls with a generous drizzle of olive oil and a sprinkle of Parmesan.
