Category Archives: Vegetarian

Pasta, Vegetarian

Pasta alla Norma

July 21, 2017 robiulo Leave a comment

Pasta alla Norma

This is a Sicilian recipe that my Aunt Lena, who married a Sicilian, used to make. She called it simply “rigatoni with eggplant.” I didn’t learn that it was formally known as “Pasta alla Norma” until I was an adult. It was named for the heroine in Bellini’s Norma.

* Ricotta salata comes in 2 types – fresh for eating and dry for grating. If you can’t get it, use parmigiana.

Slice the eggplant into about 1/2-inch rounds (don’t peel it). Salt and drain it. Cook it over medium-high heat in a pot, in olive oil adding more oil as needed. Do it in batches so it doesn’t crowd. Cook it until it’s browned and soft. Don’t worry about a few burnt edges – that adds flavor. Move it to a plate and don’t drain it or put it on paper towels.

Meanwhile, put up a pot of salted water to boil for the pasta.

Using the same pot the eggplant was cooked in, add some oil and on medium heat fry garlic with salt, black pepper and red pepper. After a few minutes when the garlic begins to color, add the tomatoes. Cook for about 20-25 minutes on medium. Taste for seasoning.

Cook the pasta until almost done. Cut the eggplant into approximately 1-inch pieces (they’ll be irregularly shaped and that’s OK) and add to the tomato sauce.

Gently stir it in. Drain the almost cooked pasta (saving a cup of pasta water in case the sauce is too dry) and toss it with the sauce. Again, gently, so the eggplant doesn’t break up too much. Serve with freshly grated ricotta salada.

Click here for updated GALLERY II

Robert Iulo at Yelp

Lunch/Snacks, Vegetarian

Escarole Pie

May 26, 2017 robiulo Leave a comment

Escarole Pie

My aunt used to make this, or something like it. I never got her recipe but this is pretty close. It’s a simple dish (especially if you buy pizza dough instead of making your own).

If you want to make your own dough instead of going to a pizzaria, here’s a recipe from Martha Stewart .

Escarole filling –

Remove the base and cut the escarole into 1 inch slices and clean it. Drain it but it should be wet so it steams.

Heat the garlic and oil with some salt, black pepper and red pepper. Add the damp escarole and stir to coat with the oil. After a few minutes, it should begin to wilt. Add the olives and capers if you’re using them. Add some water if necessary, cover and steam until it’s completely wilted and tender. It may seem like too much when you start but after it’s wilted, it’s just the right amount.Uncover and keep it on a low heat until it begins to dry. If there is still too much liquid, drain the excess. Add some olive oil and let it cool.

Preparing the pie –

Pre-heat oven to 375^o. Coat the baking pan with oil. Cut off about ¼ of the dough for the top of the pie. Roll out the rest and cover the bottom and sides of the baking pan with it. Place the cooked and cooled escarole in the pan (it should be moist but not dripping) and tamp it down.

Roll out the smaller piece of dough to the size of the top of the pan and cover the escarole. Squeeze the edges of both pieces of dough together and trim the edges at the top of the pan.

Make some small slits on top of the pie with a sharp knife to let the steam escape. Brush the top with olive oil and bake for 45 minutes. Let it cool and serve at room temperature.

Click here for updated GALLERY II

Robert Iulo at Yelp

Pasta, Vegetarian

Calabrese Pasta

May 5, 2017 robiulo 2 Comments

Calabrese Pasta

My Salernitano grandmother used to make this for my Calabrese grandfather. I don’t really know if this was something that was common in Calabria or simply a dish that he liked. When my mother made it, she said we were having Calabrese pasta and that’s what I still call it.

I list precise measurments for ingredients but it’s not written in stone. If you like olives, add more. If you don’t like capers, use less. You get the idea.

This is a very quick sauce so put up the pasta water before you start anything else.

Lightly sauté the anchovies, olives, capers and garlic in olive oil.

When the anchovies dissolve and the garlic begins to turn golden, add the tuna, tomatoes, pepper and oregano. Taste for seasoning and let it simmer for no more than 8-10 minutes to keep a fresh taste.

Toss the pasta in the sauce and serve with grated cheese (no cheese if you use the tuna).

Click here for updated GALLERY II

Robert Iulo at Yelp

Seafood, Vegetarian

Stewed Baccala

March 3, 2017 robiulo Leave a comment

Stewed Baccala

Coat the bottom of a baking pan with oil. Layer the onions then the baccala, celery, potatoes, olives and capers. Cover with the crushed tomatoes. Sprinkle the oregano over the top. Jiggle the pan so the tomatoes get to the bottom. Sprinkle with olive oil and add ½ cup of water. Cook in a 350⁰ over for 45 minutes, mixing every 15 minutes.

* Buy boneless baccala. Try to get frozen packaged rather than dried. It’s easier to desalt. Place the baccala in a bowl or pot and cover with cold water for 24 hours. Change the water 3 or 4 times.

It’s an Italian site but the pictures are great – Territori Coop

Click here for updated GALLERY II

Pasta, Vegetarian

Pasta with Anchovies and Cherry Tomatoes

October 30, 2016 robiulo Leave a comment

Pasta with Anchovies and Cherry Tomatoes

This is a quick one so start by putting about 4 quarts of water with 2 tablespoons of salt up to boil.

Heat the oil and add garlic. Simmer on low heat until very lightly browned. Add the dried red peppers* and anchovies. Stir until the anchovies are dissolved. Add the cherry tomatoes and salt and black pepper.

Simmer until the tomatoes release their juices and soften. It should be ready when pasta is done. Add some of the pasta water to adjust the consistency of the sauce.

*If you don’t have dried red peppers and don’t have time to make them, use some standard red pepper flakes.

Click here for updated GALLERY II

Lunch/Snacks, Vegetarian

Cheese Spreads

July 1, 2016 robiulo Leave a comment

Cheese Spreads

Two recipes for cheese spreads with similar preparation techniques but different results.

Ingredients for both – blue and butter with Worcestershire – cheddar and horse radish, also with Worcestershire

Blue Cheese Spread

My father’s recipe, it goes well with cocktails or beer. Even people who don’t like blue cheese like this.

Crumble a piece of room temperature blue cheese and mix 4 to 1 with good quality room temperature butter. The butter takes some of the sharpness and even some of the stinkyness away from the blue cheese. Mash with a fork, adding a few drops of Worcestershire Sauce until smooth.

Cheddar Horseradish Spread

I got this from a waiter at Fin, a seafood restaurant at the Tropicana in Atlantic City. They serve it alongside the butter with their bread basket.

Grate some good quality sharp cheddar and mix with prepared horseradish 5 to 1. Mash with a fork, adding a few drops of Worcestershire Sauce until smooth.

Click here for updated GALLERY II

Pasta, Vegetarian

Pasta with Tuna – Two Ways

June 17, 2016 robiulo Leave a comment

Pasta with Tuna – Two Ways

High quality imported tuna packed in olive oil works well with these sauces. Pick a brand that has no additional ingredients. Remember, this is seafood, so please, no cheese.

Tuna Tomato Sauce

Put the pasta water up to boil. Sauté the 1^st 6 ingredients and then deglaze the pan with wine. Stir and add the tuna and tomatoes and simmer. Don’t overcook. Add the scallions to the sauce and when the pasta is almost done, add it to the sauce to finish cooking.

Pasta Con Tonno e Piselli

Sweat onion in oil. Add peas and 1 cup water, season with S&P. Simmer for 15 min and add 1 jar imported tuna (8oz). Add chopped parsley and serve with small pasta.

Heading painting – Mattanza by Enzo Di Franco

Click here for updated GALLERY II

Pasta, Vegetarian

Roasted Tomato Sauce – Two Ways

May 20, 2016 robiulo Leave a comment

Roasted Tomato Sauce – Two Ways

Roasting the tomatoes that you use for sauce can give it an additional layer of flavor. It you have time, it’s worth the trouble.

Roasted Tomato Sauce alla Cat Cora

Slice tomatoes in half lengthwise and arrange cut side up on an oiled baking tray. Mix oil with chopped garlic and red pepper flakes (optional – basil) and spoon over tomatoes. Sprinkle with salt and pepper and drizzle with some more oil. Roast in a pre-heated 400^o oven for 45 minutes. In a bowl, mash about ½ of the roasted tomatoes, add some pasta water & oil if necessary to get to the right consistency. Mix with pasta and then add 2 or 3 of the un-mashed halves to each dish. Serve with grated cheese.

Roasted Tomato Sauce Northern Style

A northern friend (Norther Italian, that is) gave me this recipe. Why else would there be butter in tomato sauce instead of olive oil? Try not to think about that when you eat it. It’s really very good.

Pre-heat the oven to 425^o. Mix all the ingredients (except pasta) in a baking dish that’s been coated with oil. Roast 20 minutes, mix and add some hot water if it’s too dry. Roast for another 15 minutes, add about ½ cup of pasta water and mash to break up garlic and tomatoes. The sauce should be thick and concentrated. Add 1lb cooked pasta, mix and coat. Serve with grated cheese.

Click here for updated GALLERY II

Pasta, Vegetarian

Pesto – Two Ways

May 13, 2016 robiulo Leave a comment

Pesto – Two Ways

1. Basil Pesto

Basilico is a beautiful plant and although pesto is very tasty it’s just not a pretty sauce. I even tried making it with purple basil – still didn’t look terrific but tasted good.

Preparation:

Put all the ingredients but just 1/2 of the nuts, in a food processor or blender. (If you are using walnuts instead of pine nuts chop them coarsely first).

Stop to scrape down the sides of the food processor with a rubber spatula. Add the second half of the nuts and pulse briefly leaving them in a larger size.

2. Sicilian Pesto

This is similar to the standard pesto but the main differences are the addition of tomatoes and there is less basil. This is one of the special sauces that is traditionally served with only one particular type of pasta – bussiate. It’s made by wrapping pasta dough around a round, skewer-like piece of wood, in Italian called a buso, to form a spiral. It makes a short cork screw shape that’s good for holding onto the pesto. If you can’t get bussiate, try gemelli, spiralini or even short fusilli.

Preparation:

Put the tomatoes in a blender or food processor and finely chop. Then pour the chopped tomatoes into a strainer and drain the liquid and discard. Put the tomatoes with all the other ingredients back into the blender or processor until finely ground.

For both of the above recipes:

The sauce just needs to be at room temperature, not cooked. If it’s too thick, thin it with a little pasta water and then mix it with the pasta. Tear a few fresh basil leaves and sprinkle over the pasta before serving. Serve with extra cheese.

FYI – Pesto doesn’t have to made with basil. It’s simply a sauce made using a mortar and pestle (pestello in Italian), or it’s modern equivalent, a blender or food processor.

Click here for updated GALLERY II

Lunch/Snacks, Vegetarian

Sandwiches Italian-Style

April 29, 2016 robiulo Leave a comment

Sandwiches Italian-Style

Subs, hoagies, grinders – that’s fine but in New York, it’s a hero. Sandwiches Italian-Style doesn’t necessarily mean 8 different kinds of meat and cheese and a bunch of other things, where each flavor cancels out the next. It shouldn’t be that complicated.

For a good Italian-Style sandwich the most important thing is the bread. On the right bread, cream cheese and Welch’s grape jelly can be something special. Then comes basic but high-quality ingredients. After that, the main condiments are simply salt, pepper and maybe a few drops of olive oil. Here are a few standards.

Sausage & Peppers – Fry some bell peppers and an onion. Then fry the sausage in the same pan. Simple

Tuna with Lemon and Onion – Use imported tuna packed in olive oil, add some thinly sliced lemon (with skin) and onion. A little romaine if you like.

Ricotta on a Roll – Scrape some of the bread out of the top of the roll to make room for the ricotta so it doesn’t squeeze out.

Mootz & Tomato – Fresh cold mozzarella with sliced tomatoes and basil if you have it.

Escarole – Add just washed and still wet escarole leaves to a pan where you’ve sautéed some garlic in oil. Simmer until it wilts. It’s as easy as that.

Note that only one of these sandwiches contains meat, another fish and the last three are vegetarian. That says something about the Mediterranean Diet.

The photo at the top of this page is from Medonia Brothers Bakery on Arthur Avenue in the Bronx.

Click here for updated GALLERY II

REVERIES & RECIPES

Category Archives: Vegetarian

Pasta alla Norma

Pasta alla Norma

This is a Sicilian recipe that my Aunt Lena, who married a Sicilian, used to make. She called it simply “rigatoni with eggplant.” I didn’t learn that it was formally known as “Pasta alla Norma” until I was an adult. It was named for the heroine in Bellini’s Norma.

Meanwhile, put up a pot of salted water to boil for the pasta.

Using the same pot the eggplant was cooked in, add some oil and on medium heat fry garlic with salt, black pepper and red pepper. After a few minutes when the garlic begins to color, add the tomatoes. Cook for about 20-25 minutes on medium. Taste for seasoning.

Cook the pasta until almost done. Cut the eggplant into approximately 1-inch pieces (they’ll be irregularly shaped and that’s OK) and add to the tomato sauce.

Gently stir it in. Drain the almost cooked pasta (saving a cup of pasta water in case the sauce is too dry) and toss it with the sauce. Again, gently, so the eggplant doesn’t break up too much. Serve with freshly grated ricotta salada.

Escarole Pie

Escarole Pie

My aunt used to make this, or something like it. I never got her recipe but this is pretty close. It’s a simple dish (especially if you buy pizza dough instead of making your own).

Calabrese Pasta

Calabrese Pasta

My Salernitano grandmother used to make this for my Calabrese grandfather. I don’t really know if this was something that was common in Calabria or simply a dish that he liked. When my mother made it, she said we were having Calabrese pasta and that’s what I still call it.

I list precise measurments for ingredients but it’s not written in stone. If you like olives, add more. If you don’t like capers, use less. You get the idea.

Stewed Baccala

Stewed Baccala

Pasta with Anchovies and Cherry Tomatoes

Pasta with Anchovies and Cherry Tomatoes

This is a quick one so start by putting about 4 quarts of water with 2 tablespoons of salt up to boil.

Cheese Spreads

Cheese Spreads

Two recipes for cheese spreads with similar preparation techniques but different results.

Pasta with Tuna – Two Ways

Pasta with Tuna – Two Ways

High quality imported tuna packed in olive oil works well with these sauces. Pick a brand that has no additional ingredients. Remember, this is seafood, so please, no cheese.

Roasted Tomato Sauce – Two Ways

Roasted Tomato Sauce – Two Ways

Roasting the tomatoes that you use for sauce can give it an additional layer of flavor. It you have time, it’s worth the trouble.

Pesto – Two Ways

Pesto – Two Ways

1. Basil Pesto

Basilico is a beautiful plant and although pesto is very tasty it’s just not a pretty sauce. I even tried making it with purple basil – still didn’t look terrific but tasted good.

2. Sicilian Pesto

Sandwiches Italian-Style

Sandwiches Italian-Style

Subs, hoagies, grinders – that’s fine but in New York, it’s a hero. Sandwiches Italian-Style doesn’t necessarily mean 8 different kinds of meat and cheese and a bunch of other things, where each flavor cancels out the next. It shouldn’t be that complicated.

Reveries and Recipes