Pasta

Pasta Alla Zozzona

April 7, 2024 robiulo Leave a comment

Pasta Alla Zozzona

Pasta alla zozzona is a traditional Roman dish. Typical Roman pastas are usually made with a few simple ingredients but not zozzona, which means something like “a big mess.”

Ingredients:

Salt
12 oz. Pennine rigate or rigatoni
Olive oil
5 ozs. chopped pancetta or guanciale
1 small, minced onion
2 tbsp. tomato paste
3 hot or sweet Italian, casings removed
3 cups tomato passata or puree
1 cup red wine
3 egg yolks
¼ cup grated Pecorino Romano, plus more for serving
1 tsp. freshly cracked black pepper

Bring a large pot of salted water to boil. Cook the pasta until almost al dente. Reserve ¼ cup of pasta water, then drain pasta.

For the sauce: Add the olive oil to a deep, large pan and heat medium low. Add the pancetta or guanciale and cook, stirring occasionally, until it starts to crisp, about 5 minutes. Using a slotted spoon, remove meat to a small dish and set aside. Transfer the pan drippings to a small bowl, leaving about 1 tablespoon in the skillet.

Stir the onion into the pan and add the tomato paste. Blend and fry for about 5 minutes. Add the sausage, season with salt and black pepper and break up the sausage meat into small pieces. Cook for about 5 minutes until the sausage has browned.

Stir in passata and the red wine. Cover the sauce with a lid and cook for about 10 minutes. Remove the lid and stir. Cook uncovered for 5 more minutes. Add the pancetta to the simmering sauce and stir to coat.

In a bowl combine the 3 egg yolks, ¼ cup cheese, the pepper and the reserved guanciale drippings. Stir 2 tablespoons of the hot pasta water into the egg mixture to temper it (otherwise you might wind up with scrambled eggs when you add it to the hot sauce). Stir the egg mixture into the pasta until coated and glossy, adding a bit more pasta water if you feel the sauce is too thick. Add the pasta to the sauce, stir and finish cooking. Serve the pasta and top with additional cheese.

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Meat

Dom’s Steak and Onions

April 7, 2024 robiulo Leave a comment

Dom’s Steak and Onions

When I was in high school, I often ate at Dom’s Luncheonette on Broome Street. It was run by an Italian family, a father and his two sons. A couple of times a week they’d make Steak and Onions, and it was one of my favorites. I tried duplicating it and think I’ve finally got the recipe for Dom’s Steak and Onions.

Ingredients:

1 lb. strip steak
Olive oil for frying
1 or 2 Spanish onions, (depending on how much you like onions) sliced in half moons
Salt and black pepper
2 tbsp. tomato paste
½ tsp. oregano
2 bay leaves
¼ cup tomato puree
½ cup red wine or water

Bring steak to room temperature and season with salt and black pepper. Heat the oil on high and sear the steak until lightly browned. It will be very rare but don’t worry. The steak will continue cooking with the onions. Remove the steak from the pan and set aside.

Add more oil to the pan if necessary and fry the onions until they soften. Season with salt and pepper. Add the tomato paste and blend with the onions and continue cooking then add the oregano and bay leaves.

Trim any excess fat and slice the steak across the grain into quarter inch strips. Return the steak to the pan and toss with the onions. Add the tomato puree and a half cup of wine or water, stir and bring to a boil. Lower heat, cover. and simmer for 15 minutes. Add water if you feel that it’s too dry or that the sauce is too thick. Taste and adjust seasoning. Serve with rice or on Italian bread sandwiches the way Don did.

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Meat

Smash Burger

October 30, 2023 robiulo Leave a comment

The very best smash burgers that I’ve ever had were at the famous Dyer’s Burgers on Beale Street in Memphis, Tennessee. Their unconventional method of deep-frying burgers in beef fat that hasn’t been changed for years and makes a very tasty burger. You can substitute bacon for beef fat as I did or, in a pinch, use cooking oil.

Ingredients:

Bacon fat (or cooking oil)
Ground beef
Salt and black pepper
Red onion, sliced thin in half moons
Cheddar cheese
Sliced whole grain bread (or hamburger rolls)

Fry the onions over medium heat in a frying pan with some bacon fat until they begin to wilt and brown and remove from the pan.

Turn the heat up and add some more fat to the same pan. Take about 4 ounces of ground beef and roll it into a ball. Place it in the pan and flatten it with a spatula, using a wooden spoon to help push down if necessary.

Sprinkle salt and pepper and some of the cooked onions on the flattened burger and flip it. Flatten your smash burger a bit more, add the cheese and cover until the cheese melts.

Place one or two of these burgers on whole wheat toast or a bun and add mustard, ketchup, mayo or whatever you like.

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Sides, Vegetarian

Roasted Peppers with Breadcrumbs

October 17, 2023 robiulo 2 Comments

Whenever I visit my Sicilian brother-in-law, I’m treated to a culinary masterpiece that rarely graces Italian restaurant menus—Roasted Peppers with Breadcrumbs. This dish holds a special place in his heart as it’s his mother’s recipe, bringing a taste of Sicily to our lunch gatherings.

Ingredients

4 or 5 red or yellow bell peppers
2 tablespoons of olive oil
1 thinly sliced onion
Salt and black pepper to taste
2 tablespoons of yellow raisins
2 tablespoons of chopped pistachios or walnuts
¼ cup breadcrumbs
¼ cup Parmesan grated cheese

Begin by preheating to 400°F.

Roast, Peel, and Slice the Peppers

Roast the bell peppers until their skins char and blister. Once roasted, carefully peel and slice them,

Sauté the Onion

In a pan, heat 2 tablespoons of olive oil and sauté the thinly sliced onion with a pinch of salt and black pepper. Cook until the onions become soft and translucent.

Combine Peppers and Onions

Add the roasted peppers to the sautéed onions. Allow them to mingle and cook together for approximately 10 minutes,

Raisins and Nuts

Add 2 tablespoons of yellow raisins and 2 tablespoons of chopped pistachios or walnuts to the pan.

Sprinkle Breadcrumbs and Parmesan

Sprinkle ¼ cup of breadcrumbs over the mixture. Follow this with a generous ¼ cup of grated Parmesan cheese.

Roasted Peppers with Breadcrumbs, whether served as a side dish or the star of the meal, this recipe is a testament to the artistry of Sicilian cuisine. Buon Appetito!

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Sides, Vegetarian

Grilled Vegetables

September 25, 2023 robiulo Leave a comment

Grilled Vegetables

Who says grilling is just for burgers and steaks? If you have an outdoor grill – great. If not, a grill pan is fine for grilled vegetables. This method works with lots of different vegetables so be creative.

Ingredients:

1 eggplant
1 bell pepper
2 zucchini
1 onion
Salt and black pepper
½ tsp, cumin (optional)
Olive oil
Garlic
Balsamic vinegar

Cut the vegetables into convenient sized pieces. Toss them with salt, pepper, cumin, and olive oil.

Lightly brush the heated grill with oil. Cook the vegetables, turning once. Get the grill marks on both sides.

They fine as is but if you’d like a simple dressing try this. Cut a head of garlic in half and wrap the two pieces in foil with two tablespoons of olive oil. Roast at 350 degrees in a pre-heated oven for 20 minutes. When cooled, squeeze the cloves out of the sliced head into a bowl. Add balsamic vinegar and olive oil with a dash of salt and pepper and stir into a thin dressing.

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Drinks

Mojito

July 27, 2023 robiulo Leave a comment

Mojito

One theory about the invention of the Mojito is that it came about as a cure for scurvy by English sailors in the New World. Another is that it was concocted by African slaves in the Caribbean to make their aguardiente a little more palatable and the name mojito came from mojo, a magic spell or charm.

Ingredients:

6 mint leaves
½ oz. simple syrup
2 oz. white rum
¾ oz. lime juice
Club soda (optional)
Garnish: mint sprig
Garnish: lime wheel

Muddle the mint with the simple syrup in a shaker. Add the rum, lime juice and ice, and shake. Strain into a highball glass over fresh ice. Top with a splash of club soda or sparkling mineral water if you like. Garnish with a mint sprig and lime wheel.

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Poultry

Barbecue Chicken Wings

July 7, 2023 robiulo Leave a comment

Barbecue Chicken Wings

Barbecue Chicken Wings – don’t be fooled by the name; these wings may not hit the grill, but they get their name from a perfect barbecue sauce.

Barbeque Chicken Wings

Ingredients:

½ cup ketchup
2 tbsp. apple cider vinegar
1 tbsp. Worcestershire Sauce
1 tsp. paprika -hot or mild
½ tsp. garlic powder
¼ tsp. cayenne (more if you like it hot)
2 lbs. (7 or 8) chicken wings
Salt and black pepper
3 tbsp. butter

Pre-heat the oven to 350^o.

Pat the room temperature chicken dry and season both sides with salt and black pepper.

Combine the first 6 ingredients together in a large bowl. Add the chicken and thoroughly coat it with the marinade.

Heat the butter in an oven proof pan. Shake off excess marinade for the wings, add to the pan, and fry it over high heat. Turn and toss the wings for about 8 – 10 minutes until the edges begin to crisp and brown.

Place the pan in the oven for 10 – 12 minutes to complete cooking. Remove the chicken to a plate, add the remaining marinade to the pan and place the pan on low heat. Add ½ cup of water and scrape up any brown bits. Boil until the sauce thickens. Return the chicken to the pan, coat with the sauce and serve.

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Lunch/Snacks

Pepper and Egg Sandwich

June 15, 2023 robiulo Leave a comment

Pepper and Egg Sandwich

The Pepper and Egg Sandwich is a classic Italian lunch. You could find it in any luncheonette, coffee shop or deli in any Italian neighborhood.

Ingredients:

Salt and black pepper
1 green bell pepper, sliced
3 large eggs
Italian bread

Begin by preheating the broiler with the upper rack as high as possible. In a heavy pan, heat the olive oil and add the sliced green bell pepper. Season with salt and black pepper, and sauté until the edges of the bell pepper begin to brown.

In a bowl, beat the eggs and pour them into the pan, stirring gently to coat the pepper slices with the egg mixture. The ratio of one bell pepper to three large eggs is just about the right blend of ingredients. Allow the eggs to set, but ensure the top remains slightly moist.

Finishing Touches Under the Broiler

For the finishing touch, place the pan under the broiler for 2 to 3 minutes, allowing the sandwich filling to cook to perfection.

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Sides

Sicilian Orange Salad

March 29, 2023 robiulo Leave a comment

Sicilian Orange Salad

When it comes to salads, few dishes encapsulate the essence of Sicilian cuisine like the Sicilian Orange Salad – orange slices, currants, pistachios, and an aromatic touch of mint.

Different families have different recipes for the Sicilian Orange Salad, each with its own unique twist. Thinly sliced red onions can be an interesting addition. Substitutions are not only allowed but encouraged. Swap currants for chopped dates, pistachios for walnuts, or experiment with the aromatic notes of rose water instead of orange flower water.

Ingredients:

3 large oranges
¼ cup currants, rehydrated and chopped
¼ cup pistachios, chopped
3 tbsp. chopped mint
2 tbsp. orange flower water
Juice of ¼ large lemon
A drizzle of extra virgin olive oil
A pinch of salt and a light sprinkle of confectioner’s sugar

Assembly:

Using a very sharp knife, peel the oranges with precision, leaving no trace of pith. Slice the oranges into thin rounds, then cut them into half-moons, arranging them in a serving dish.

Sprinkle with currants, pistachios, and chopped mint. Mint brings a coolness to the salad. It’s not just a garnish.

Drizzle the orange flower water, lemon juice, and extra virgin olive oil over the ensemble. Finish with a pinch of salt and a sprinkle of confectioner’s sugar. Serve it chilled or at room temperature.

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Poultry

Turkish Roast Chicken

March 24, 2023 robiulo Leave a comment

Turkish Roast Chicken

I got this Turkish Roast Chicken recipe from a friend, who isn’t Turkish, but is a great cook. It works well with or without the marinade.

Ingredients:

3 – 4 lb. chicken
Salt & black pepper
2 tsp. olive oil
2 pats butter
4 smashed cloves of garlic.
2 tbsp. honey
2 tsp. soy sauce
2 tsp. mustard
1 tbsp. tomato paste
1 tbsp. paprika
1 tsp. coriander

Chicken

Cut open the chicken through the breast to the backbone. Spread and flatten with your hands and then push it flat using a rolling pin. Season both sides of the chicken with salt and black pepper.

Heat the oil and butter in an oven proof pan and sauté the garlic until golden. Remove the garlic and add the chicken skin side down. Cover with a dish and exerting downward pressure with the dish, cook on medium high for 4-5 minutes. Turn the chicken over and cook the same way for another 5 minutes. Keep applying pressure as it cooks to flatten the chicken. Remove the chicken from the pan and pour out all but 2 tablespoons of grease.

Marinade

Mix the honey soy sauce, mustard, tomato paste, paprika and coriander into a paste. Brush the chicken on both sides with the marinade. Return to the pan, cover with foil and roast at 400^o for 45 minutes. Uncover and roast for another 10–15 minutes.

Allow to cool for 10 minutes, cut into quarters and serve.

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Pasta Alla Zozzona

Pasta alla zozzona is a traditional Roman dish. Typical Roman pastas are usually made with a few simple ingredients but not zozzona, which means something like “a big mess.”

Ingredients:

Bring a large pot of salted water to boil. Cook the pasta until almost al dente. Reserve ¼ cup of pasta water, then drain pasta.

Stir the onion into the pan and add the tomato paste. Blend and fry for about 5 minutes. Add the sausage, season with salt and black pepper and break up the sausage meat into small pieces. Cook for about 5 minutes until the sausage has browned.

Stir in passata and the red wine. Cover the sauce with a lid and cook for about 10 minutes. Remove the lid and stir. Cook uncovered for 5 more minutes. Add the pancetta to the simmering sauce and stir to coat.

Dom’s Steak and Onions

Fry the onions over medium heat in a frying pan with some bacon fat until they begin to wilt and brown and remove from the pan.

Turn the heat up and add some more fat to the same pan. Take about 4 ounces of ground beef and roll it into a ball. Place it in the pan and flatten it with a spatula, using a wooden spoon to help push down if necessary.

Sprinkle salt and pepper and some of the cooked onions on the flattened burger and flip it. Flatten your smash burger a bit more, add the cheese and cover until the cheese melts.

Place one or two of these burgers on whole wheat toast or a bun and add mustard, ketchup, mayo or whatever you like.

Whenever I visit my Sicilian brother-in-law, I’m treated to a culinary masterpiece that rarely graces Italian restaurant menus—Roasted Peppers with Breadcrumbs. This dish holds a special place in his heart as it’s his mother’s recipe, bringing a taste of Sicily to our lunch gatherings.

Ingredients

Begin by preheating to 400°F.

Roast, Peel, and Slice the Peppers

Roast the bell peppers until their skins char and blister. Once roasted, carefully peel and slice them,

Sauté the Onion

In a pan, heat 2 tablespoons of olive oil and sauté the thinly sliced onion with a pinch of salt and black pepper. Cook until the onions become soft and translucent.

Combine Peppers and Onions

Add the roasted peppers to the sautéed onions. Allow them to mingle and cook together for approximately 10 minutes,

Raisins and Nuts

Add 2 tablespoons of yellow raisins and 2 tablespoons of chopped pistachios or walnuts to the pan.

Sprinkle Breadcrumbs and Parmesan

Sprinkle ¼ cup of breadcrumbs over the mixture. Follow this with a generous ¼ cup of grated Parmesan cheese.

Roasted Peppers with Breadcrumbs, whether served as a side dish or the star of the meal, this recipe is a testament to the artistry of Sicilian cuisine. Buon Appetito!

Grilled Vegetables

Who says grilling is just for burgers and steaks? If you have an outdoor grill – great. If not, a grill pan is fine for grilled vegetables. This method works with lots of different vegetables so be creative.

Ingredients:

Cut the vegetables into convenient sized pieces. Toss them with salt, pepper, cumin, and olive oil.

Lightly brush the heated grill with oil. Cook the vegetables, turning once. Get the grill marks on both sides.

Mojito

Muddle the mint with the simple syrup in a shaker. Add the rum, lime juice and ice, and shake. Strain into a highball glass over fresh ice. Top with a splash of club soda or sparkling mineral water if you like. Garnish with a mint sprig and lime wheel.

Barbecue Chicken Wings

Barbecue Chicken Wings – don’t be fooled by the name; these wings may not hit the grill, but they get their name from a perfect barbecue sauce.

Barbeque Chicken Wings

Ingredients:

Pre-heat the oven to 350o.

Pat the room temperature chicken dry and season both sides with salt and black pepper.

Combine the first 6 ingredients together in a large bowl. Add the chicken and thoroughly coat it with the marinade.

Heat the butter in an oven proof pan. Shake off excess marinade for the wings, add to the pan, and fry it over high heat. Turn and toss the wings for about 8 – 10 minutes until the edges begin to crisp and brown.

Pepper and Egg Sandwich

The Pepper and Egg Sandwich is a classic Italian lunch. You could find it in any luncheonette, coffee shop or deli in any Italian neighborhood.

Ingredients:

Finishing Touches Under the Broiler

Sicilian Orange Salad

When it comes to salads, few dishes encapsulate the essence of Sicilian cuisine like the Sicilian Orange Salad – orange slices, currants, pistachios, and an aromatic touch of mint.

Ingredients:

Assembly:

Using a very sharp knife, peel the oranges with precision, leaving no trace of pith. Slice the oranges into thin rounds, then cut them into half-moons, arranging them in a serving dish.

Sprinkle with currants, pistachios, and chopped mint. Mint brings a coolness to the salad. It’s not just a garnish.

Drizzle the orange flower water, lemon juice, and extra virgin olive oil over the ensemble. Finish with a pinch of salt and a sprinkle of confectioner’s sugar. Serve it chilled or at room temperature.

Turkish Roast Chicken

Ingredients:

Chicken

Cut open the chicken through the breast to the backbone. Spread and flatten with your hands and then push it flat using a rolling pin. Season both sides of the chicken with salt and black pepper.

Marinade

Mix the honey soy sauce, mustard, tomato paste, paprika and coriander into a paste. Brush the chicken on both sides with the marinade. Return to the pan, cover with foil and roast at 400o for 45 minutes. Uncover and roast for another 10–15 minutes.

Allow to cool for 10 minutes, cut into quarters and serve.

Reveries and Recipes

Pre-heat the oven to 350^o.

Mix the honey soy sauce, mustard, tomato paste, paprika and coriander into a paste. Brush the chicken on both sides with the marinade. Return to the pan, cover with foil and roast at 400^o for 45 minutes. Uncover and roast for another 10–15 minutes.