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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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Crushed Citrus and Almond Cake

December 4, 2022 By
Crushed Citrus and Almond Cake
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Recipe by Silvia Baldini— I tasted my first almond and citrus cake in Sicily. 
I’ll never forget how my first forkful exploded in my mouth with the concentrated flavor of oranges and almonds. “Pan d’Arancio”, which literally translates from italian as orange bread, is baked by using only almond flour and the whole orange; juice, peel and pulp. This is the reason why this cake has a very moist and soft texture with a slight bitter taste and it is completely gluten free. The cake takes some time to prep but once you boil and crush the tangerines, or oranges in a food processor or a blender you are home-free. I have made this cake with oranges, lemons and even kumquats, but tangerines are by far the family favorites. When I make it with lemons I increase the sugar amount by about 2 teaspoons to balance the bitterness. I dust the top of the cake with powder sugar right before serving it or on special occasions, I drizzle it with a thick sugar and citrus glaze. Blood oranges give a gorgeous festive pink/red tint to the cake and to the glaze.
Servings Prep Time
8/10 2 hours for boiling the citrus, 20 minutes to prep
Cook Time
1 hour
Servings Prep Time
8/10 2 hours for boiling the citrus, 20 minutes to prep
Cook Time
1 hour
Crushed Citrus and Almond Cake
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Recipe by Silvia Baldini— I tasted my first almond and citrus cake in Sicily. 
I’ll never forget how my first forkful exploded in my mouth with the concentrated flavor of oranges and almonds. “Pan d’Arancio”, which literally translates from italian as orange bread, is baked by using only almond flour and the whole orange; juice, peel and pulp. This is the reason why this cake has a very moist and soft texture with a slight bitter taste and it is completely gluten free. The cake takes some time to prep but once you boil and crush the tangerines, or oranges in a food processor or a blender you are home-free. I have made this cake with oranges, lemons and even kumquats, but tangerines are by far the family favorites. When I make it with lemons I increase the sugar amount by about 2 teaspoons to balance the bitterness. I dust the top of the cake with powder sugar right before serving it or on special occasions, I drizzle it with a thick sugar and citrus glaze. Blood oranges give a gorgeous festive pink/red tint to the cake and to the glaze.
Servings Prep Time
8/10 2 hours for boiling the citrus, 20 minutes to prep
Cook Time
1 hour
Servings Prep Time
8/10 2 hours for boiling the citrus, 20 minutes to prep
Cook Time
1 hour
Ingredients
  • 4-5 medium tangerines or 3 oranges, or 3 lemons, or 1 cup of kumquats
  • 6 large eggs
  • 1 ¼ cup superfine (caster) granulated sugar add 2 extra teaspoons of sugar if using lemons
  • 2 1/3 cups ground almonds
  • 1 full tespoon baking powder
Servings:
Instructions
  1. Put the tangerines in a pot with enough water to cover them, bring to a boil and cook for 2 hours. Drain and cool. Cut the tangerines in half and remove the seeds. Chop the skins, pulp, pith and fruit in a processor or by hand.
  2. Preheat the oven at 375F/190C Butter and line an 8-ich springform cake pan.
  3. Beat the eggs. Add the sugar, almonds and baking powder. Mix well and add the crushed tangerine, folding them in by hand.
  4. Pour the cake mixture in to the lined springform and bake for one hour, until a skewer comes out clean. Cover the cake with foil after about 40 minutes of baking to stop from burning.
  5. Cool cake in the spring-form on a rack. When cold take it out. You can glaze it, or cover with powder sugar.
Recipe Notes

To make a simple cake glaze mix 2 cups of powder sugar with a few drops of your favorite citrus juice. I put the sugar in a metal bowl and I add a few drops of juice at the time while whisking. I keep adding drops and whisking until the glaze is smooth but thick.

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Short Ribs Boeuf Bourguignon

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

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

May 13, 2019 By
Whiskey Espresso Marinated Steak
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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.
Servings Prep Time
4 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
4 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Whiskey Espresso Marinated Steak
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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.
Servings Prep Time
4 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
4 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Ingredients
  • 1 2-3 pounds bavette or flank steak
  • 2 cloves peeled garlic
  • 2 tablespoons whiskey
  • 4 tablespoons soy sauce
  • 2 tablespoons Honey maple syrup
  • 2 tablespoons espresso powder brewed strong coffee can be substitute
  • 1 tablespoon sherry vinegar
  • salt/ black pepper
  • olive oil
Servings:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Wild Ramps Pesto

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

May 6, 2019 By
Roasted Salmon & Burnt Orange Glaze
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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.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Roasted Salmon & Burnt Orange Glaze
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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.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon Honey
  • 1 navel orange
  • 2 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 1 whole salmon side skin on
  • salt and pepper
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.

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Soufflé-Like Herbed Frittata

May 5, 2019 By
Soufflé-Like Herbed Frittata
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Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Servings Prep Time
4 people 15 minutes
Cook Time
15/20 minutes total
Servings Prep Time
4 people 15 minutes
Cook Time
15/20 minutes total
Soufflé-Like Herbed Frittata
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Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Servings Prep Time
4 people 15 minutes
Cook Time
15/20 minutes total
Servings Prep Time
4 people 15 minutes
Cook Time
15/20 minutes total
Ingredients
  • 4 large organic eggs
  • 4 large organic eggs whites
  • 1/2 cups grated parmesan
  • 1/4 cups heavy cream
  • 1 cup parsley, finely chopped
  • salt and freshly ground pepper
  • 1 pinch freshly grated nutmeg
  • 1/4 teaspoon white vinegar
  • extra virgin olive oil
Servings: people
Instructions
  1. Preheat the oven to 350°F. In a large metal bowl, whisk the 4 eggs. Add the Parmesan, heavy cream, parsley, and salt. Add the nutmeg and mix well. In a large metal bowl, beat the eggs whites with a small pinch of salt and the vinegar until they form stiff peaks. Slowly fold the whites into the frittata mixture.
  2. Heat a seasoned medium cast-iron pan or nonstick pan over high and add enough oil to coat the bottom, then lower to medium. Gently pour the frittata mixture into the pan, lower the flame, and cook until the frittata doesn’t stick to the bottom, about 7 to 10 minutes. Finish the frittata in the oven, 5 to 10 minutes. The center should still be a little creamy. Serve immediately.
Recipe Notes

Tips:

  • If you are using a cast-iron pan, make sure to rub it with 1 cup kitchen salt and 4 tbsp oil. I also use a paper towel to rub the bottom of the pan in circular motions. This helps seal the pan and make it nonstick. Throw out the paper towel and salt mixture when you’re done.
  • Folding is a simple technique. The goal is to preserve the air you worked so hard to produce by beating the eggs. First spoon a small amount of egg whites into the mixture and beat vigorously to combine the molecules and even out the texture, then gently fold the rest of the whites in with a rubber spatula in 3 batches. If you really want to be precise and make sure the mixture is well combined, you can slowly turn the mixture from one bowl to the other and keep folding, repeating this process at least twice.

 

Variations:

Anything you have in your fridge will make a great frittata add-in. Some ideas and traditional variations:
Cubed Fontina Cheese and Ham
Four Cheeses
Sautéed Zucchini
Caramelized Onions
Cooked Spinach
Herbs
Leftover Spaghetti (a kids’ favorite)
Pancetta and Peas

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Herbs and Lemon Orzotto

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

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

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

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Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes

March 12, 2019 By
Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
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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.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
Yum
Print Recipe
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.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Ingredients
  • 1 3 1/2 - 4 pounds whole chicken
  • 4 cloves of garlic
  • 4 sprigs fresh rosemary
  • 1 medium white onion, halved
  • 4 leaves fresh sage
  • 3 medium tangerines
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Honey
  • 1 1/2 pounds russet potatoes, scrubbed, thinly sliced crosswise
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon thyme leaves
  • 1 tablespoons olive oil
  • freshly ground black pepper
  • fine sea salt
Servings: people
Instructions
  1. 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.
  2. 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.
  3. Meanwhile, toss potatoes, butter, thyme, and 1 tablespoon oil in a large bowl to coat; season with salt and pepper.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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