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Pastiera

April 10, 2023 By
Pastiera Napoletana (Easter Pie)
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Recipe by Silvia Baldini — I have baked hundreds of wheat pies in search of the perfect one. This recipe is the one. I make a quick pasta frolla (crostata dough) by combining crumbly butter, flour and one egg. I cook the wheat berries in milk until creamy then blend half for a smooth but textured consistency. I mix the wheat with the drained ricotta, sugar, eggs, candied fruit and real orange blossom essence for the creamy filling. I wouldn't be honest if I didn't warn you— this pie is laborious and steps intensive. But the results are intoxicating.
Servings Prep Time
1 9 inches pie 2 ½ hours, plus cooling and resting time
Cook Time
1 ½
Servings Prep Time
1 9 inches pie 2 ½ hours, plus cooling and resting time
Cook Time
1 ½
Pastiera Napoletana (Easter Pie)
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Recipe by Silvia Baldini — I have baked hundreds of wheat pies in search of the perfect one. This recipe is the one. I make a quick pasta frolla (crostata dough) by combining crumbly butter, flour and one egg. I cook the wheat berries in milk until creamy then blend half for a smooth but textured consistency. I mix the wheat with the drained ricotta, sugar, eggs, candied fruit and real orange blossom essence for the creamy filling. I wouldn't be honest if I didn't warn you— this pie is laborious and steps intensive. But the results are intoxicating.
Servings Prep Time
1 9 inches pie 2 ½ hours, plus cooling and resting time
Cook Time
1 ½
Servings Prep Time
1 9 inches pie 2 ½ hours, plus cooling and resting time
Cook Time
1 ½
Ingredients
Dough
  • 8 tablespoons Butter 1 stick
  • 2 cups 00 flour
  • ⅔ cup granulated sugar
  • 2 teaspoons grated lemon zest
  • 1 large egg
  • ¼ teaspoon baking powder
Wheat Filling
  • 1 can cooked wheat, 14.8 onces grain
  • ⅔ cup whole cow milk
  • 1 teaspoon Butter
  • 4 tablespoons orange zest
Ricotta Cream
  • 1 ½ cups fresh ricotta, drained
  • 3 large eggs
  • 1 ½ cups granulated sugar
  • 4 tablespoons orange zest
  • 1 teaspoon orange blossom essence
  • 1 teaspoon natural vanilla extract
  • ¼ teaspoon fine sea salt
  • ½ teaspoon 3 cinnamon powder, optional
  • ½ cup candied fruit, optional
Finishing
  • 4 to 5 tablespoons confetioners' sugar
Servings: 9 inches pie
Instructions
Dough
  1. Place the butter, flour, sugar, lemon zest, egg and baking powder in the workbowl of a food processor fitted with a metal blade and pulse until all ingredients are blended, then process just until you have a smooth dough. Stop once or twice to scrape down the sides of the bowl. Wrap the dough in plastic film and chill for at least an hour, or up to 1 day.
Wheat Filling
  1. Put the wheat grain in a heavy bottom medium sized pot. Mix in the milk add the butter and the lemon zest. Bring to a gentle simmer on a low flame and cook, stirring occasionally, until the wheat kernels are tender, and the milk is absorbed, about 15 to 20 minutes. Stir and scrape the bottom occasionally to avoid burning.
  2. Place half of the cooked wheat filling in to a blender and blend until creamy and smooth. Scrape back in to the cooked wheat, mix well and set aside to cool off.
Ricotta Filling
  1. Drain the ricotta in a sieve over a bowl until all the liquid is gone. You can drain the ricotta overnight or at least an hour before making the filling.
  2. Place the drained ricotta in a large bowl. Add the eggs, sugar and mix with a wooden spoon then beat until light and fluffy. Add the orange zest, the orange blossom water, vanilla, salt and cinnamon if using. Mix. Scatter the candied fruit, if using and fold together with a rubber spatula until blended.
  3. Fold the cooled wheat filling in to the ricotta cream and mix gently until incorporated.
Pie Assembly and Cooking
  1. Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. Roll out two-thirds of the dough into a 14-inch circle. Fold the circle in quarters, place one of the points in the center of the buttered pan and unfold the dough, pressing it gently against the bottoms and sides and into the corners of the pan.
  2. Scrape the filling into the dough-lined pan. Make a lattice top by alternating strips of the pre-cut dough in alternating directions. Join the strips of dough to dough along the sides of the pan by pressing gently. Traditionally in Italy we use 7 stripes of dough to make the lattice. Place 4 strips diagonally at the bottom and 3 on the top.
  3. Bake until golden brown and the center feels springy, about 1 ½ hours. Remove and cool completely before serving. It will be better a day or two after baking. Once the pie is cooled off rest in a cool place wrapped with foil. Sprinkle with confectioners’ sugar before serving.
Recipe Notes
  • Use fresh sheep ricotta if available or a good quality artisanal cow milk ricotta
  • Drain the ricotta overnight. Place in a sieve over a bowl and rest covered in the refrigerator
  • You can buy canned or jarred cooked wheat on Amazon or in any good  Italian deli
  • Use good quality orange blossom flower essence to avoid soapy taste
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Dandelion and Radishes Salad

March 29, 2023 By
Dandelion and Radishes Salad
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Recipe by Silvia Baldini – Pay attention on your next walk. You will spot the yellow flowers and bright green leaves everywhere. It's not a weed it is Tarassico or Dandelion in italian. Pick a generous handful, maybe fill one bag, if you have the patience. Wash it. Wash it. And then wash it again. Toss the leaves with a few slices of radishes, a few teaspoons of good olive oil and sherry vinegar. Scatter wedges of 8 minutes boiled eggs on top. Reward yourself with a bitter, crunchy salad.
Dandelion and Radishes Salad
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Recipe by Silvia Baldini – Pay attention on your next walk. You will spot the yellow flowers and bright green leaves everywhere. It's not a weed it is Tarassico or Dandelion in italian. Pick a generous handful, maybe fill one bag, if you have the patience. Wash it. Wash it. And then wash it again. Toss the leaves with a few slices of radishes, a few teaspoons of good olive oil and sherry vinegar. Scatter wedges of 8 minutes boiled eggs on top. Reward yourself with a bitter, crunchy salad.
Ingredients
  • 4 cups dandelions leaves, washed and trimmed
  • 4 large pink radishes
  • 2 tablespoons sherry vinegar
  • ½ tablespoon minced shallot
  • ⅓ cup extra virgin olive oil
  • Fine sea salt and fresh ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey, optional
  • 2 large eggs, 8 to 10 minutes boiled
Servings:
Instructions
  1. Triple wash the dandelion leaves, trim the roots and dry. Place in a large bowl. Slice the radishes thin. I use a mandolin or a sharp pairing knife. Scatter the radishes on top of the dandelion.
  2. Make the dressing. In a small bowl or a mason jar. Whisk the sherry vinegar with the shallot and Dijon mustard. In a thin, steady stream, whisk in the olive oil until emulsified. Stir in the honey, if using. Season with salt and pepper and stir.
  3. Drizzle a few generous tablespoons of the dressing on the salad and toss gently. You can preserve the remaining vinaigrette covered in the fridge for a few weeks. Add the sliced eggs on top of the dressed dandelion leaves and serve.
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Risi e Bisi

March 20, 2023 By
Risi e Bisi
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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.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Risi e Bisi
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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.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Ingredients
  • 3 cups fresh peas in pods
  • 6 cups vegetable stock
  • 5 tablespoons extra-virgin olive oil, plus more
  • 2 ounces pancetta, diced (optional)
  • 1 small yellow onion, peeled and diced
  • 2 ounces pancetta or prosciutto, diced (optional)
  • 1 1/2 cups 400 grams Vialone rice Carnaroli or Arborio can be used
  • freshly ground black pepper
  • 1/2 bunch parsley leaves, minced
  • 1/2 cup freshly grated parmesan
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Italian Potato Salad

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

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

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Lemon-Basil Burrata with Grilled Crostini

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

April 6, 2022 By
Wild Ramps Pesto
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Recipe by Silvia Baldini — Fresh and pungent with a hint of garlic and loads of walnuts, this is the must-do pesto for the brief window in spring when wild ramps are abundant. I make it as soon as I spot the ramps, then I place it in an ice cube tray and I store it in my freezer. I toss it on pasta, spread it on sandwiches, spoon it on soups, and I serve it with lamb chops.
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Wild Ramps Pesto
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Recipe by Silvia Baldini — Fresh and pungent with a hint of garlic and loads of walnuts, this is the must-do pesto for the brief window in spring when wild ramps are abundant. I make it as soon as I spot the ramps, then I place it in an ice cube tray and I store it in my freezer. I toss it on pasta, spread it on sandwiches, spoon it on soups, and I serve it with lamb chops.
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Ingredients
  • 1 bunch bunch wild ramps, about 4 oz
  • coarse sea salt
  • ½ cup walnuts, toasted
  • ½ cup extra virgin olive oil
  • ½ cup pecorino cheese, grated
  • ¼ cup Parmesan cheese, grated
  • 2 tablespoons finely grated lemon zest
  • ½ tabelspoon sherry vinegar
  • fine sea salt and freshly ground black pepper
Servings: cup
Instructions
  1. Clean ramps and separate the greens from the stalks and bulbs.
  2. Prepare a large bowl of ice water. Blanch the greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer greens to the ice water to stop the cooking, then drain and squeeze out any extra liquid.
  3. In a large food processor, coarsely chop ramp bulbs, stalks and walnuts. Add the drained greens, olive oil, pecorino, parmesan and lemon zest , sherry vinegar and process to a coarse paste. Season with salt and pepper.
Recipe Notes

Serve tossed with spaghetti. Toss spaghetti and ½ cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino.

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Rhubarb Tartlets

March 22, 2022 By
Rhubarb Tartlets
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Recipe by Silvia Baldini — I'm a big fan of thick and crunchy rhubarb stalks. I especially appreciate the sourness of the field-grown plants, which are pronounced in flavor and have cherry red stalks and deep green leaves. Rhubarb season starts now, in March and it peaks in June-July. I recently found a good looking bunch at my local store and I couldn't resit baking a few tartlets. I prefer to free form my tartlets and bake them on rimmed baking sheets, always lined with baking paper, to catch the inevitable cooking juices. You can also make a large tart in a removable bottom pan, however I personally enjoy a little chaos in my kitchen. I brush the dough with melted butter and sprinkle it with sugar to make a crispy crust. I cover the bottom of the tartlets with a couple of spoons of almond flour to absorb the cooking juices. Even if it's not season yet, I decided to threw in a handful of sliced strawberries to help balance the rhubarb tartness, (blueberries, cherries or pineapple chunks would work as well).
Servings Prep Time
4 individual tartlets 30 minutes plus resting time
Cook Time Passive Time
45 minutes 30 minutes for resting time
Servings Prep Time
4 individual tartlets 30 minutes plus resting time
Cook Time Passive Time
45 minutes 30 minutes for resting time
Rhubarb Tartlets
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Recipe by Silvia Baldini — I'm a big fan of thick and crunchy rhubarb stalks. I especially appreciate the sourness of the field-grown plants, which are pronounced in flavor and have cherry red stalks and deep green leaves. Rhubarb season starts now, in March and it peaks in June-July. I recently found a good looking bunch at my local store and I couldn't resit baking a few tartlets. I prefer to free form my tartlets and bake them on rimmed baking sheets, always lined with baking paper, to catch the inevitable cooking juices. You can also make a large tart in a removable bottom pan, however I personally enjoy a little chaos in my kitchen. I brush the dough with melted butter and sprinkle it with sugar to make a crispy crust. I cover the bottom of the tartlets with a couple of spoons of almond flour to absorb the cooking juices. Even if it's not season yet, I decided to threw in a handful of sliced strawberries to help balance the rhubarb tartness, (blueberries, cherries or pineapple chunks would work as well).
Servings Prep Time
4 individual tartlets 30 minutes plus resting time
Cook Time Passive Time
45 minutes 30 minutes for resting time
Servings Prep Time
4 individual tartlets 30 minutes plus resting time
Cook Time Passive Time
45 minutes 30 minutes for resting time
Ingredients
Tartlets Dough
  • 1 ½ cups flour
  • ½ medium orange zested, organic
  • ½ teaspoon fine sea salt
  • ¾ cup unsalted butter, cubed and chilled
  • 6 tablespoons iced water
Rhubarb Filling
  • 10 medium stalks rhubarb, (trimmed and cut into 4-inches pieces)
  • ½ medium orange zested, organic
  • ½ cup fresh orange juice
  • 2 tabelspoons Honey
  • ⅔ cup granulated sugar
  • 1 ½ tablespoons corn starch
  • 4 tabelspoons almond flour
  • 1 ½ tabelspoons melted unsalted butter
  • granulated sugar, for finishing the tart

Servings: individual tartlets
Instructions
Make the dough
  1. In a food processor, pulse the flour, orange zest and salt. Add the butter and process briefly. Sprinkle over the ice-cold water and pulse for about 5 seconds, until just moistened.
  2. Transfer the dough to a floured work surface and knead it 2 or 3 times until it comes together. Pat the dough into a disc. Lay a sheet of baking parchment on your work surface and dust it with flour. Roll out the dough and shape in 4 individual circles, about 5 inches in diameter or make an individual 13 inches circle, 1/4 of an inch thick to use in a tart pan. Transfer the parchment to a rimmed baking sheet and chill the pastry in the refrigerator for at least 30 minutes.
Make the filling
  1. Preheat the oven to 400°F. Toss the rhubarb in a bowl with the orange zest, juice, honey, sugar, salt, corn starch and mix well.
Assemble the tartlets
  1. Sprinkle the almond flower at the bottom of the rolled out tart or divide between the individual tartlets.
 Arrange the rhubarb on top of the pastry and sprinkle over any remaining sugary mixture. Leave a border of 2 inches around the edge of the pastry, fold in and crimp with a fork. Brush the fruit with melted butter and sprinkle with caster sugar. Bake for 10–12 minutes, then lower the oven temperature to 375°F and then bake for a further 30–35 minutes.
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Lobster and Shrimp Spaghetti in a Curry Sauce

January 31, 2022 By
Lobster and Shrimp Spaghetti in a Curry Sauce
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Recipe by Silvia Baldini— A couple of days after I got married in Tulum, Mexico, my new husband and I ate a late lunch on the beach with our families. We sat right by the ocean at a tiny restaurant called Hemingway. The owner, a lovely woman of Roman descent, fed us gorgeous creamy pasta, infused with curry and topped with fresh lobster and shrimp. It was a completely new dish to us and we became forever devoted to it. Once back in my own kitchen I recreated the recipe. This pasta is not only dear to me for sentimental reasons, but it’s also a truly magnificent and no-fail recipe, loved by everyone that tries it. The shrimp and lobster meat make the dish luxurious, but feel free to omit the seafood completely and enjoy the bright and spicy curry noodles as a weeknight quick-wander pantry meal.
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Lobster and Shrimp Spaghetti in a Curry Sauce
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Recipe by Silvia Baldini— A couple of days after I got married in Tulum, Mexico, my new husband and I ate a late lunch on the beach with our families. We sat right by the ocean at a tiny restaurant called Hemingway. The owner, a lovely woman of Roman descent, fed us gorgeous creamy pasta, infused with curry and topped with fresh lobster and shrimp. It was a completely new dish to us and we became forever devoted to it. Once back in my own kitchen I recreated the recipe. This pasta is not only dear to me for sentimental reasons, but it’s also a truly magnificent and no-fail recipe, loved by everyone that tries it. The shrimp and lobster meat make the dish luxurious, but feel free to omit the seafood completely and enjoy the bright and spicy curry noodles as a weeknight quick-wander pantry meal.
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • ½ medium yellow onion, very finely chopped
  • 2 tablespoons curry powder 
  • ½ teaspoon fine sea salt
  • 1 teaspoon fresh ground black pepper
  • ½ medium lemon, juiced
  • ½ cup heavy cream
  • 1 lb spaghetti
  • 16 large shrimp, peeled and deveined
  • 8 oz fresh lobster meat chopped in large chunks 
  • 1 cup fresh parsley leaves, finely chopped
  • Coarse sea salt for pasta water
Servings: people
Instructions
  1. Fill a large pot of water and put over high heat to bring to a boil.  Meanwhile, warm the olive oil and butter in a large frying pan over medium heat. When the butter is melted and begins to sizzle, stir in the onion. Cook, stirring often, for about 7 minutes or until the onion is softened but not browned. Stir in the curry powder, salt, and a generous grinding of pepper. Add the lemon juice, raise the heat to medium-high. Let the sauce simmer for about 3 minutes, until slightly thickened. Reduce the heat to medium and stir in the cream. Bring the sauce back to a gentle simmer. Set aside.
  2. Generously salt the boiling water. Cook the spaghetti in the salted water, stirring occasionally, until very al dente, even slightly underdone. Once the pasta is in the water, proceed with finishing the sauce.
  3. Add the shrimp to the sauce, cover, and cook for 2 to 3 minutes, until pink but still translucent. Add the lobster meat and cook for an extra couple of minutes. Do not overcook.
  4. Reserve 1 cup of pasta cooking water, then drain the pasta,  and transfer it to the frying pan with the sauce. Toss to combine thoroughly, and add a splash of pasta water, if necessary, to loosen the sauce. Cook for a minute or so to allow the pasta to absorb the sauce. Transfer to a serving bowl or individual bowls and serve, portioning out the seafood along with the sauce. Sprinkle generously with parsley.
Recipe Notes
  • Frozen and defrosted lobster meat can be used 
  • Omit the lobster and shrimps for a vegan option
  • I use Madras curry powder, but any curry powder you have in you pantry will work well
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Vegan Chickpea Stew with Fennel, Ginger and Turmeric

December 7, 2021 By

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
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Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Vegan Chickpea Stew with Fennel, Ginger and Turmeric
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Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium garlic clove
  • 1 large onion finely chopped
  • 2 stalks celery finely chopped
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon fresh grated turmeric
  • 1 teaspoon powder cumin
  • 2 cups canned chickpeas drained
  • 1 large fennel bulb, cut into ¼-inch slices
  • 1 can (15 oz) crushed tomatoes
  • 6 cups stock vegetable
  • 3 tablespoons fresh parsley leaves, chopped
  • 1 bay leaf
  • 4 cups shredded kale or Swiss chard, or cabbage cabbage or Swiss chard 
  • ½ lemon
  • 3 tablespoons fresh parsley leaves, roughly chopped
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.

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Roasted Broccolini with Pecorino

November 22, 2021 By
Roasted Broccolini with Pecorino
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Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Roasted Broccolini with Pecorino
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Recipe by Silvia Baldini — With sharp Pecorino melted on crispy, bitter florets with tender stalks, this is broccolini heaven. It’s a great everyday dish but it’s also worthy of any dinner party.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
  • 1½ lb broccolini, trimmed at the base
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • 6 oz grated Pecorino-Romano cheese
  • Juice of ½ lemon
Servings: people
Instructions
  1. Special Equipment: Parchment paper. Preheat the oven to 425°F.
  2. Cut the trimmed broccolini stems in half lengthwise. Don’t cut the florets. Place the broccolini on a baking sheet lined with parchment paper. Drizzle the olive oil on the broccolini and sprinkle with the salt and  pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 minutes, turning once, until crisp-tender\ and slightly browned at the edges.
  3. Sprinkle the Pecorino over the roasted broccolini and return to the oven for 3 to 4 minutes, just until the cheese melts. Squeeze ½ a lemon over the baking sheet, taste for seasonings, and serve hot.
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Veal Cotoletta (Wiener Schnitzel)

October 27, 2021 By
Veal Cotoletta (Wiener Schnitzel)
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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. 
Veal Cotoletta (Wiener Schnitzel)
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Print Recipe
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. 
Ingredients
  • 2 veal cutlet steaks (sliced shoulder or top round), about ½-inch thick
  • 1 Large egg, lightly beaten
  • 3 cups all-purpose flour
  • 4 cups plain dried bread crumbs
  • 1 Vegetable oil, for frying 
  • 1 medium lemon, quartered lengthwise
Servings:
Instructions
  1. 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.
  2. 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.  
  3. 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.
  4. 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.
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Grilled Spatchcocked Chicken with Lemon and Parsley

October 17, 2021 By
Grilled Spatchcocked Chicken with Lemon and Parsley
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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!
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Grilled Spatchcocked Chicken with Lemon and Parsley
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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!
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Ingredients
Chicken
  • 1 tablespoon fine sea salt, plus more as needed
  • 1 teaspoon fresh ground pepper, plus more as needed
  • 3 tablespoons Dijon mustard
  • 2 large lemons (1 lemon for 1 teaspoon grated zest and 2 tablespoons of juice; and 1 lemon for slicing)
  • 2 medium garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1 bunch fresh flat Italian parsley
  • 1 4 ½- to 5-lb whole chicken, spatchcocked
Balsamic Vinaigrette
  • ½ cup water
  • ½ cup freshly squeezed lemon juice
  • 1 teaspoon granulated sugar
  • ¼ cup dark aged balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 bunch bunch fresh flat Italian parsley, finely chopped
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon fresh ground black pepper
Servings: people
Instructions
  1. In a small bowl, combine salt, pepper, mustard, lemon zest, lemon juice, minced garlic and 1 tablespoon of olive oil.
  2. 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.
  3. 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. 
  4. Uncover the chicken, drizzle with 1 tablespoon of olive oil and cook, skin side up, for 20 to 25 minutes. 
  5. 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. 
  6. Turn off the heat and whisk in olive oil, parsley, salt and pepper and set aside.
  7. 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.
  8. 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
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6 Three Day Weekend Free Give Away Passes To The County Living Fair In Rhinebeck

May 26, 2017 By

COME AND SEE MY COOKING DEMO ON THE MAIN KITCHEN STAGE AT THE FABOULUS COUNTRY LIVING FAIR IN RHINEBECK, NEW YORK, JUNE 1ST AT  2 30PM.

AND TO SEE A PREVIEW OF

 

I cannot wait to meet all the amazing artists, chefs, crafters and designer that will be there.

I’m giving away two pairs of 3-day weekend passes to the Country Living Fair. 

To enter your name to the raffle simply share this post and leave a comment here or tag me and share on my Facebook page or on my Facebook StrawberryandSage page or on my  Instagram

The contest starts on May 29th and ends on May 30th at 8pm.
The winners will be chosen by draw and they will be notified on May 31st.

The Country Living Fair brings the magazine’s content to life and gives readers access to a unique shopping experience featuring more than 200 vendors from 25 states, including antiques sellers, food purveyors, artists, furniture makers, crafters, and more. Guests will also have a chance to meet Country Living editors and their special guests; attend cooking, crafting, and DIY demonstrations, workshops, and book signings; sample locally sourced, artisanal food; and shop the Country Living General Store.

Don’t miss out on this fabulous three day event!  Come And Meet Me On:

Friday, June 1 @ 2:30 pm on the Kitchen Stage

The Fair is  June 2, 3, 4 from 10 a.m. – 5 p.m.

Gates open for Early Bird ticket holders at 8:30 a.m. Friday & Saturday at the Duchess County Fairgrounds at 6550 Spring Brook Avenue in Rhinebeck, NY 12572 for more in formations click on the  Country Living Magazine link.

The 2017 Country Living Fair in Rhinebeck is sponsored by The 2017 Ford Experience Tour, Jelly Belly®, and JOANN Stores, and is produced by Stella Show Management Company. For tickets and additional information, including a list of vendors and discounted hotel rates, contact Stella Show Management Co. at 1-866-500-FAIR or www.stellashows.com.

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Spring Peas, Snow Peas and Prosciutto Salad

May 1, 2017 By

This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto.  I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together.

Spring Peas, Snow Peas and Prosciutto Salad
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Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Spring Peas, Snow Peas and Prosciutto Salad
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Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Ingredients
  • sea salt for boiling water
  • 1 1/2 cups cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
  • 12 ounces snow peas, trimmed and washed
  • 8 slices prosciutto, sliced medium-thick
  • 1/2 cups shaved parmigiano
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons virgin olive oil
  • sea salt and black pepper
  • 3 tablespoons chopped fresh mint
Servings: people
Instructions
  1. Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
  2. Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
  3. Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
  4. Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
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Pistachios and Herbs Roasted Rack of Lamb

April 5, 2017 By

This pistachio and herbs rack of lamb is absolutely delicious and easy to make. I suggest you ask your butcher to French down the racks, so there is no fat or silver skin left – making them extremely tender, lean and juicy. The racks are easy to prepare and they roast in about 20 to 25 minute in a hot oven, the herbs and pistachios will flavor the meat beautifully making this a show off Easter meal.

Recipe by Silvia Baldini

Pistachios and Herbs Roasted Rack of Lamb
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Recipe by Silvia Baldini
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Pistachios and Herbs Roasted Rack of Lamb
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Print Recipe
Recipe by Silvia Baldini
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
20-25 minutes
Ingredients
  • 4 cloves garlic, peeled
  • 1/2 cup (packed) fresh mint leaves
  • 1/2 cup (packed) fresh parsley leaves
  • 1/2 cup shelled pistachios
  • 1/2 cup toasted bread crumbs
  • 1 medium grated lemon zest
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons sea-salt
  • 2 tablespoons ground black pepper
  • 4 tablespoons Dijon mustard
  • 3 1- to1 1/4 pound well trimmed racks of lamb
Servings: servings
Instructions
  1. Combine the garlic, the mint, the parsley, the pistachios, the bread crumbs and the lemon zest in a food processor. Blend until the garlic is finely chopped. Add 4 tablespoons oil and blend until a coarse paste forms. Transfer half of herb paste to small bowl and reserve
  2. Sprinkle each lamb rack generously with salt and pepper. Preheat the oven to 450°F. Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Place 1 lamb rack, meat side down, in the skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Cool off for a couple of minutes.
  3. Spread the Dijon mustard evenly over the lamb, then spread the herb and pistachio paste over the lamb racks. Place on to a lined baking sheet, meat side up.
  4. Roast the lamb until a meat thermometer inserted into the center of the lamb registers 130°F for medium-rare, about 20 minutes. Transfer the lamb to a platter. Let it stand 15 minutes. Mix any pan juices into the reserved herb paste. Cut the lamb between the bones into individual chops. Serve with the herb and pistachio sauce.
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The Life-Changing Magic of Not Giving a F**K

April 1, 2017 By

There are two teams in life.  The Life-Changing Magic Of Tidying Up team, or the The Life-Changing Magic of Not Giving a F**K  team. I definitely belong to the latter.

The Life-Changing Magic of Not Giving a F**K  is a delicious little gem of a book by Sara Knight and it’s my kind of self-help book.  Read what she said to the Guardian:

1 What Other People Think. This one is non-negotiable. All anxiety stems from here.

2 Having a bikini body. The day I stopped caring about how I looked in a bathing suit, it was like a litter of kittens in black leotards had tumbled down from heaven to perform Single Ladies for the sole enjoyment of my thighs and belly.

3 Taylor Swift. Nope.

4 Feigning sincerity. I am the embodiment of “If you don’t have anything nice to say, don’t say anything at all.” I just don’t fake it.

The Life-Changing Magic of Not Giving a F**K  is liberating advise for all women stressed out, overbooked, underwhelmed by life. I follow the same philosophy in my kitchen. I keep it simple, if a guest doesn’t like my food it’s their problem not mine and when disaster strikes — say, dinners goes up in flames — I dial in for Sushi.

Here’s one more thought: spend your free time in the sunshine, away from the news and definitely not stressing in the kitchen.
Asparagus is easy enough to prepare. I geek out for asparagus at the farmers market or my local shops, as soon as March and April come around and I choose spears that are brightly colored and have a compact tip. Asparagus mimosa is a simple, fresh and easy way to cook this crisp, sweet spring vegetable.  It’s also one of my Easter brunch favored dishes. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Asparagus is also a brain booster because it’s loaded with vitamin B12, a vitamin with anti-aging property and known to prevent cognitive impairment. Brain power for pretty ladies, now that’s my kind of no brainer brunch and the kind of veggie I love. #RESIST

Asparagus and Eggs Mimosa
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Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Asparagus and Eggs Mimosa
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Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Ingredients
  • 2 large organic eggs
  • 2 bunches asparagus
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Maldon sea salt
  • fresh ground black pepper
Servings: people
Instructions
  1. Place your eggs in a pot of boiling water. Simmer for 9 minutes. Remove the eggs from the water and after cooling down for a couple of minutes, peel them.
  2. Separate the yolks from the whites. Grate the yolks and the white in two different bowls. I like to use a coarse cheese grater.
  3. Bend the asparagus until the tough bottom end snaps off. Discard the end. With a peeler gently remove some of the tough skin from the stalks. Place the spears in a large pot of salted boiling water and cook for 3 to 6 minutes.
  4. Drain and place in a large bowl. Drizzle the olive oil over the asparagus and sprinkle with the salt and pepper. Top with grated eggs, making sure not to cover thetas of the asparagus.
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