Feeds:
Posts
Comments

Archive for the ‘Pasta’ Category

Earlier this month Tom came home from a sojourn in Naples with a palate primed for ricotta. He’d been there for “Campania Stories,” an annual five-day event showcasing the wines of the region. Several of the meals provided for the attending journalists had included luscious fresh buffalo- or sheep-milk ricotta, and he longed for more of it.

I was happy to indulge him. Fortunately, we can get good fresh ricotta here now, and though it’s usually from cows’ milk, it’s vastly better than commercial brands filled with stabilizers and preservatives. I promptly acquired some.
.

.

While the ricotta was at its freshest, we had it first in an antipasto: on each plate a big scoop of ricotta, paper-thin slices of felino salame, halved grape tomatoes dressed with salt, pepper, oregano, and olive oil, and a few fennel-flavored taralli. This reproduced what had been the ubiquitous Neapolitan antipasto during Tom’s trip, and we both reveled in its flavors – an appetizer in the truest sense.
.

.

Our second use of the ricotta was in a pasta recipe from our own cookbook La Tavola Italiana: Maccheroni with Ricotta and Tomato Sauce. It’s a breeze to make – the simplicity highlights the ricotta itself, so the freshest, most flavorful ricotta is essential.

I opened a jar of my homemade tomato sauce and heated it up. I cooked the pasta, dressed it lightly with the sauce, then tossed in ricotta (brought to room temperature) and mixed all together well. Contrary to what one might expect, the ricotta lightened the dish and made it surprisingly fresh – not the effect that cheese usually has on pasta.
.

.

There was still enough ricotta left to use in a dessert on another day. Also in La Tavola Italiana is a recipe for a Ricotta and Strawberry Parfait. The ricotta is whipped or beaten until smooth and flavored with sugar, egg yolk, and amaretto liqueur. The cream is heaped on berries that have been hulled, rinsed, and tossed with lemon juice. Slivered almonds go on top.

This day the stores’ strawberries didn’t look very good, so I bought big juicy blackberries instead. And for the liqueur, since I didn’t have any amaretto, I used kirsch. The dish was fine with those substitutions. Once again, the ricotta created a sense of lightness, beautifully complementing the berries and making the dessert a pleasing grace note to the meal that preceded it.
.

.

Neapolitans, says Tom, know a thing or two about dining.

Read Full Post »

Orecchiette alla Zia Nina

Have you ever heard of pasta made with flour from burnt wheat? I hadn’t, until the day my friend Livio gave me a bag of dark brown orecchiette, looking for all the world like empty half nutshells. He explained that this was grano arso, an old-time pasta type from Puglia.

.
As I’ve learned, grano arso flour was originally made from grains of the scorched wheatstalks left after farmers had burned their fields at the end of the harvest, which the poor were allowed to glean for their own use. It gave a stronger, slightly bitter flavor to the flour and the pasta made from it. Nowadays, grano arso is made from toasted wheat, and the pasta it makes has apparently become fashionable in Italy.

Livio said his elderly aunt, Zia Nina, a formidable lady who lives in Bari and whom Tom and I visited on a trip there many years ago, still makes a delicious dish of grano arso orecchiette – Puglia’s favorite pasta. She serves it in a piquant tomato sauce topped with a lot of grated cacioricotta cheese, and he makes the dish her way too. He also gave me a round of the essential cheese, a firm, dry type made from a mixture of sheep and cow milk, with a recommendation to keep it frozen for easier grating.

.
The ordinary cream-colored orecchiette, made from unscorched wheat flour, aren’t among my favorite pastas. They’d always struck me as rather thick and doughy, but I was game to try this unusual variety, as was Tom, who is always open to a new pasta dish. Following Livio’s instructions, I pepped up my own simple tomato sauce with garlic and peperoncino, poured in a good dollop of red wine, and simmered it until it thickened nicely.
.

.
The orecchiette took quite a long time to boil and lost some of their dark color in the water. I finished them for a few minutes in the tomato sauce.
.

.
The only remaining step was to grate the cacioricotta abundantly over each serving. Actually, the amount of cheese shown here wasn’t quite enough. After tasting the pasta, we both grated more into our bowls.
.

.
This was an excellent dish, easily the best orecchiette either of us had eaten. The orecchiette themselves were firmer, more flavorful, and less doughy than the usual ones, and their little hollows served handsomely to collect the zesty sauce and slightly sour cheese: altogether, a happy medley of flavors and textures. I hope Zia Nina would’ve approved.

Read Full Post »

In The Pyramid of Mud, the newest paperback Montalbano mystery to be released in English, it takes only to page 34 to find the intrepid Sicilian police detective regaling himself with one of his favorite things to eat: “a glorious pasta ‘ncasciata” that his housekeeper Adelina had made and left for his dinner. That dish appears in many of the 22 books in the series, always eagerly greeted and blissfully consumed by our hero.
.

A few years ago I wrote here about my attempt to make that fabulous pasta ‘ncasciata, using the recipe in the cookbook I segreti della tavola di Montalbano: Le ricette di Andrea Camilleri. My version was a bit of a disappointment – a decent baked pasta dish, but not extraordinary.

I knew that there’s no single, canonical version of pasta ‘ncasciata, but they all should be good. Encountering it again in the new Montalbano story, I felt I should really give the recipe another chance.

I had ideas for changes I wanted to try, some because of guesses I’d made about vague recipe directions, and others to liven up the dish I’d made – about which, in my original post, I said “All the ingredients and textures blended too much. You didn’t get the symphony of individual flavors that a forkful of a truly great baked pasta dish provides. The eggplant was barely noticeable, the salami and eggs indistinguishable.”

Ingredients that are available in this country for Sicilian recipes aren’t always identical to the same-named items grown and made on their home turf. Thanks to American agribusiness, ours are often blander, more processed, less flavorful, and less fresh. I’d want to make allowances for that, while still keeping to the spirit of the book’s recipe. (Also, this time I was going to be extremely careful not to overcook the pasta.)

An occasion for my attempt soon presented itself: We’d invited a few good friends for a casual “family” dinner. These were adventurous eaters who wouldn’t mind being experimented on – at least, not if we also gave them lots of good wine! So I set to work.

To start, I peeled, sliced, salted, and fried two one-pound eggplants in olive oil. That was more eggplant, more thickly sliced, than I used last time, but the recipe merely says four eggplants, no size or slice thickness given. We like eggplant a lot.

.
Next was to make a tomato-meat sauce. To perk it up, this time I infused garlic and peperoncino in the olive oil for browning my half pound of chopped sirloin. Then I stirred in a pint of my own light tomato sauce, salt, and pepper; and simmered for 25 minutes, until it thickened. That was more tomato and longer cooking than the recipe seems to call for, but its instructions on that point aren’t very clear, and I wanted more tomato richness. Having no fresh basil, I used parsley.

.
I boiled a pound of imported Italian penne until they were not quite done, drained them and sprayed them with cold water to stop the cooking. The other ingredients to prepare were two hardboiled eggs, two ounces of mortadella or salame, and two cheeses: caciocavallo and pecorino. Last time I’d used a mild salame; this time I bought a livelier one: hot soppressata.
.

.
My cheeses were the biggest accommodation to ingredient differences. The recipe calls for 7 ounces of tuma or young caciocavallo, plus 3½ ounces of grated pecorino. The only caciocavallo available here is somewhat aged – not soft and fresh, like Sicilian tuma, which isn’t here at all. The first time around, I hadn’t realized how much difference the age would make. The large amount of strong, dry cheese dominated and sort of flattened the flavors of the other ingredients. I didn’t want that to happen again.

Since caciocavallo is in the same broad cheese family as mozzarella (I’ve seen it called “mozzarella on steroids”), I decided to substitute mozzarella for some of the caciocavallo. The cheese in the picture above is 4 ounces of chopped mozzarella mixed with 2 ounces of grated caciocavallo.

I took a broad, shallow baking dish to assemble the ‘ncasciata, making layers of pasta, meat sauce, eggplant, sliced eggs, diced soppressata, and the cheese mixture. The recipe called for grated pecorino on each layer too, but I left it out this time.
.

.

The top layer was eggplant, dabs of sauce, the cheese mixture, and just a light sprinkling of grated pecorino.
.

.

The dish baked for 25 minutes in a 425° oven, sending out a very tempting aroma. Hopes (mine) and expectations (everyone else’s) were high as I brought it to the table. It looked and smelled so good that I began to serve before even remembering to take a photo of it – as you can see by the missing piece at the bottom right, below. (Thanks, Steven, for reminding me!)
.

.
Well, this pasta ‘ncasciata was a definite success. All the flavors stood out as themselves and companioned beautifully with each other. The eggplant was luscious. The two cheeses balanced each other in taste and texture. The amount of tomato seemed just right: it was mostly absorbed by the other ingredients, providing flavor and moisture but no loose liquid. The soppressata tidbits were tiny sparks on the palate. The penne in the center were properly soft, and those at the edges nicely crunchy.

All in all, this was a dish I’d be bold enough to serve to Montalbano himself – at least if Adelina wasn’t around.

Read Full Post »

With only four days in Naples on our Italian trip earlier this month, there was no way Beloved Spouse and I could eat as many of the region’s foods and culinary specialties as we’d have liked. So we focused on – and feasted on – the many excellent kinds of fresh fish and shellfish available there. The beautiful Bay of Naples may not be the pristine pool it once was, but the local seafood remains spectacular in variety and flavor. Here are the dishes we enjoyed.

.

Crudo

The word crudo means raw. Appetizer plates of raw fish are very popular in Italy. This one consisted of tender, paper-thin slices of baby octopus and salmon, lightly dressed with olive oil, lemon, and salt, and served on a bed of wild arugula. The interplay of the succulent octopus, the silky salmon, and the mildly bitter arugula was superb.
.

Impepata di cozze

Years ago we knew cozze impepata as Neapolitan street food. Sidewalk vendors tended huge drums of boiling salt water heavily flavored with black pepper. They’d suspend a big bunch of mussels over the drum in a perforated dipper, pour water over them until they opened, and dump them onto a paper plate to be eaten with the hands. In this day’s restaurant dish, the mussels were steamed in their own broth, with garlic and oil as well as pepper. Each way, the glory of the simple preparation depends on very fresh, sweet, wild-harvested shellfish. And lots of pepper.

 

Spaghetti alle vongole veraci

This version of spaghetti with clam sauce, from the harborside restaurant La Bersagliera, may be my absolute, all-time, life-long favorite dish of pasta. I order it every time I’m there. Those tiny two-tube clams, the vongole veraci, have more luscious flavor and more intense sweetness here than in any other place and any part of Italy that I’ve ever had them. There’s not much else to the dish – olive oil, parsley, garlic, salt, and a touch of hot pepper – but either the clams from this locality or the way this kitchen handles them produces something purely magical.

 

Scialatelli con frutta di mare

Here are those marvelous mussels and clams again, in another kind of presentation. Scialatelli are fresh egg pasta, cut into a shape like thickish spaghetti but with a softer texture and milder flavor.  The lightly cooked pomodorini – cherry tomatoes – added a bright touch of sweet vegetable acidity to the rich shellfish flavors.

 

Mezze paccheri con coccio

It’s a Naples tradition to serve large tubes of paccheri pasta in a sauce made with chunks of the fish locally called coccio. It’s a kind of gurnard: a big-headed, bottom-feeding fish with large side fins like wings, a relative of our Atlantic sea robins. In America, sea robins are usually considered trash fish, but that whole family can be quite delicious, as Neapolitans know.  Another piscine relative is France’s rascasse, considered indispensable to bouillabaisse.

 

Frittura di paranza

The heap of small fishes on this plate included anchovies, tiny mullets and whiting, and possibly a sardine or two. Each was thinly coated in a tasty batter and fried to a perfect crunchiness. Lemon juice and salt brought out the best in them. Absolutely fresh fish and a really good hand at the fryer are what make this dish: It’s not “fishy” at all.

.

Grigliata di calamari e gamberi

The big grilled squid mantle you see here was very tender, meat-sweet, and quite rich, its flavor heightened by exposure to the flame. The two shrimp were also excellent; I’d have been glad of a few more of them. The little mixed salad alongside made a nice contrast of texture and flavors.

.

Spigoletta al forno in sale

.
A spigola is a European sea bass, which can be a very large fish. Our smaller spigoletta probably weighed about two pounds when whole. Baked to perfection in a salt crust, it was a splendid fish: moist, rich, sweet, tender. (I know: I keep using the same words to describe these dishes. That’s because they were all like that – utterly delicious examples of their kind.)
.

.
*

Looking at these dishes all together, it’s obvious that there’s nothing exotic or complicated in their preparation or presentation. Given the right ingredients, they’d all be easy to turn out from an American home kitchen. But oh, those ingredients! It’s nearly impossible to get fish and shellfish so fresh, so fine, and so flavorful here. The opportunity to indulge in them would, all by itself, have made my trip to Naples worthwhile.

Read Full Post »

There were Maine shrimp in my fish market last week! They’d been gone for three years, since commercial shrimp fishing in the Gulf of Maine was closed down after a disastrous 2013 season. The moratorium is still in effect, but thanks to an increase in the amounts shrimpers may take for scientific sampling purposes – and then sell – this year, small quantities of these delicious little critters are getting to our area. Hooray!
.

maine-shrimp-in-shell

.
These bright red shrimps are really tiny. That’s half a pound of them, raw in their shells. Most often I just drop them in boiling water for one minute, then cool, shell, chill, and serve them with a homemade cocktail sauce. They make a lovely shrimp cocktail. This time I was going to use them in a pasta dish, so I shelled them raw. Stripped of their long heads, shells, tails, legs, feelers, and roe, they came to a mere 3½ ounces. Wish I’d bought more!
.

maine-shrimp-shelled

.
Even though the shrimps were going to combine with pasta, I wanted to keep everything simple: Maine shrimps should shine through their accompaniments. So I chose for the sauce of my pasta dish a basic agli’e olio (It’s not spelled that way, I know; but in this Neapolitan-American household, it’s pronounced that way), the making of which is Beloved Spouse’s specialty. So while our spaghetti was cooking, he minced some cloves of garlic, seethed them in olive oil without allowing them to color, and tossed in chopped parsley, salt, and a pinch of crushed red pepper.
.

aglie-olio

.
Moments before the spaghetti was done we added the shrimp to the saucepan and stirred them around until they just lost their translucence, about two minutes. All that remained to be done was drain the pasta, put it in bowls, and dress it with the shrimp and sauce.
.

pasta-and-shrimp

.
So simple, and so scrumptious! Delicate as Maine shrimp are, their sweetness and succulence contribute immensely to any dish they’re invited into. I hope there’ll be enough of them for me to invite into several more meals this winter, before their very short season is over.

For my next batch I’m thinking I might want to see how Maine shrimp would handle the spicy sauce of Galatoire’s Shrimp Remoulade. And if that works, maybe try giving Galatoire’s Crabmeat Maison a Yankee twist by substituting Maine shrimp for crab. If there’s time enough, we shall see.

Read Full Post »

In our recent week’s vacation in Rome, Beloved Spouse and I dined only in restaurants we’d known and loved for years. We really had meant to try new places – I had a list – but once we were there, we couldn’t resist our old favorites. In my last post I wrote about our dinners at three of them; now I’ll describe the other three.
.

campana-menu

We’ve been dining at La Campana for more than 30 years. It never seems to change, which is a comfort in this very unstable world. The image above is from my copy of its paper menu of July 7, 1979, all handwritten entries, reproduced in lurid purple ink. We’ve always eaten very well there and did again this time. Extravagantly, we both chose fettucine with white truffles for our first course (€50 a portion: about $55).
.

white-truffle

.
These truffles were much whiter than the ones Tom had a few days previously (a good thing: the paler, the better). Though they weren’t strewn as lavishly over the pasta as in the other dish, their flavor was much more intense, almost intoxicating. Interestingly, I have another of La Campana’s paper menus from fall 1990, which lists fettucine with white truffles for 35,000 lire. That amounted to $28 then, which would be about $50 in today’s dollars, so the price has hardly gone up in all that time.

For our second courses, Tom had petto di vitello arrosto, roasted breast of veal, and I had abbacchio arrosto, baby lamb, both with roasted rosemary potatoes and a light pan gravy. Both were quite simple and quite delicious Roman classics. Baby lamb here really is baby lamb: a tiny, pale-fleshed animal with a lot of gelatin and cartilage where Americans expect bone. And veal here means a milk-fed young animal, not a half-grown steer.
.

vitello

abbacchio-campana

.
La Campana’s menus now are multi-paged, printed, and encased in leather binders, so I fear I won’t be able to expand my collection any further. But I do cherish the old ones I have.
.

*

sora-lella

Sora Lella is the only restaurant on the tiny Tiber Island, which stands in the middle of the river in Rome. Still family-owned and -run, it offers a large menu of classic Roman dishes, ever-so-slightly lightened. We started with two of the house’s specialty fried antipasti: suppli (rice balls) and polpettini (meat balls).
.

polpettini-suppli

.
Uncharacteristically for us, we skipped pasta that evening and went on to secondi: trippa alla romana for Tom, pollo alla romana for me. The tripe was of several kinds, not just the honeycomb that’s all we get in the US, well cooked to tenderness in a tomato sauce flavored with celery and cloves and generously topped with pecorino cheese. My chicken was a free-range farm bird, stewed with luscious sweet red peppers and a little tomato.
.

trippa

pollo

torta.
With just room for a little dessert, we shared another very typical Roman dish: a slice of ricotta torte with a bottom layer of sour-cherry preserve.

 

 

*

ar-galletto-awning

.
And now I have to report the one disappointing experience of our Roman dining week: Ar Galletto. We used to love this place when it was known as Da Giovanni ar Galletto, a scruffy, unpretentious, side-street trattoria, cheerful, noisy, and much frequented by locals. A few years ago it moved a short distance to large quarters on the Piazza Farnese, decorated its rooms in chilly Milanese-modern style, extensively upgraded its menu – and sold its soul.

It disappointed us on our last trip to Rome, but we wanted to try it again this time in case it had recovered. It hasn’t. Giovanni’s brusque charm and his devotion to quality have gone forever. The waiters now seem to see their role as jollying international tourists rather than intelligently serving their food or knowing their wine list. The kitchen turns out some good dishes, but also some bad ones, apparently aiming more to impress than to please.

For example, of our pasta courses, ravioli filled with oxtail (coda alla vaccinara) and dressed with the same oxtail sauce was excellent. Short pasta alla gricia (the sauce mainly rendered guanciale and grated pecorino) was thick and gummy, not much improved by the addition of cooked artichoke.
.

ravioli-gricia

.
And of our main courses, abbacchio arrosto was as it should be, but maialino arrosto was inedible. The pork seemed to have been cooked and sliced in the morning, left out to dry and harden, and then heated up in a microwave.
.

abbacchio-galletto

maialino-galletto

.
Finally, ordering the wine produced a textbook example of waiterly ineptitude: See Tom’s blog post “Wining in Rome” for the absurd story. So, here’s one name to strike off our list of Roman restaurants to return to. But the contrast in the experience makes us appreciate the other great dining places all the more. Maybe not everything is eternal in the Eternal City, but enough good survives to make us look forward to our next visit.

Read Full Post »

My trip to Rome earlier this month was, gastronomically, very much of an auld lang syne experience. Beloved Spouse and I dined only at restaurants we’ve known and loved for years, and mostly on dishes that we’ve often eaten there and that are a large part of the reason we love them. Here are what we had on three of the days.

.

fortunato-al-pantheon

.
Fortunato al Pantheon
is a slightly austere establishment, favored by politicians from the nearby national Parliament. It was a modest trattoria years ago, when we first discovered it, but it has grown in elegance while still retaining its basic honesty.

The moment we walked into the dining room, we smelled truffles. Wow! We hadn’t expected the season to have started yet. We couldn’t resist them, but first we had to have antipasti: a pair of carciofi alla romana and a plate of salume.
.

fortunato-1

.
Then came the truffles. For Tom, tagliarini topped at tableside with shavings of a single large white truffle; and for me tagliarini already dressed with a sauce of black truffle and porcini mushrooms. By our waiter’s courtesy, I also received the last little bits of Tom’s white truffle.
.

tartufi-bianchi

Tagliarini con tartufi bianchi

.

tartufi-neri

Tagliarini con tartufi neri e funghi porcini

.
These were both stunningly rich dishes, but after them we felt we could manage a little dessert: a dish of fragoline con panna and a small tiramisù.
.

fortunato-3

.
Walking back to our hotel, we pondered one of the enduring mysteries of Roman dining: How do you get fresh artichokes, wild strawberries, and truffles at the same season?
.

 *

checchino

.
Another evening found us at Checchino dal 1887. It’s in Testaccio, the epicenter of Rome’s ancient quinto quarto cuisine – i.e., variety meats, or more simply, offal. Testaccio used to be the butcher’s section of the city, and the “fifth quarter” of the animal was what the poor got, after the best cuts went to the aristocracy, the clergy, the bourgeoisie, and the military. Dishes made from those innards, though not for today’s faint-hearted eater, are central to Rome’s traditional cuisine.

Here, Tom always starts with the same pasta dish: rigatoni con pajata. Pajata is the small intestine of milk-fed lamb, still filled with partially digested milk. Tied into little sausages and cooked in tomato sauce, it’s delicious beyond what you would expect. That evening I chose an equally traditional, though meatless, first course: pasta e ceci (chickpeas).
.

checchino-1-1

.
I made up for that reticence with my second course, padellotto alla macellara. This “butcher’s platter” was a sauté of pajata, liver, sweetbreads, and testicolo. (Yes, testicle). Not your everyday plate of protein. Tom had a bollito misto – mixed boiled meats – including on this occasion beef, calf’s tongue, and a small pig’s foot.
.

padelotto.
.bollito.

I must admit, we couldn’t finish either of these ample plates.
.
.

*

zi-umberto

.
Osteria da Zi’ Umberto
is a small, lively, bustling, casual eating place in Trastevere. Though not strong on atmosphere and looking a little run-down, it turns out very good, mostly rustic food at relatively modest prices. After starting with a few fiori fritti (batter-fried zucchini flowers stuffed with cheese and anchovies), we had first courses of pappardelle with wild boar sauce and fettuccine with porcini mushrooms.
.

2-umberto-pastas

.
Then Tom had oxtails – coda alla vaccinara – and I had suckling pig – maialino arrosto con patate. Both were beautifully prepared.
.

coda

 

maialino-arrosto.

At all these meals we drank wine, of course – mostly wines of Rome’s Lazio region, which aren’t commonly available in New York – and ended with espressos and grappa. Many interesting kinds of grappa. Tom has written a post about the wines for his blog, which you can see here.

Our remaining three dinners in Rome are described in my next post.

Read Full Post »

Older Posts »