Fry the whole clove of garlic and the finely chopped onion gently in a little olive oil. After a few minutes, when the clove is lightly brown, remove it and discard. Add the chard and marjoram if used. Season with salt and pepper. Cook gently for a few minutes until the chard is completely wilted. You don’t have to add any water, the water left clinging to the leaves after washing should be enough.
Swiss chard frittata wilting chard
Allow to cool and squeeze out as much water as possible. Mix together the lightly beaten eggs, the chard and the cheese.
Swiss chard frittata ready to cook
Heat a large frying pan to a medium. Add a couple of table spoons of oil an add the egg mixture. Fry until the top has started to set.
Swiss chard frittata ready to turn
Flip the frittata by placing a large plate on top. Turn out onto the plate and then slide back into the pan. Finish off for a couple of minutes. Can be eaten hot or cold.
Bagna caôda.From Piemonte. The rough translation of title is “hot bath” , which in my opinion is always preferable to a cold one This dish is well known outside of Italy, but as is often the case it often is very different from the original. It is basically a warm anchovy and garlic dip for raw vegetables. These are two of my favourite things, so it’s one of my favourite antipasti. A lot of versions include milk or cream, but these are not found in the original Piemonte version
Bagna caoda ingredients
About 6 anchovy fillets per person. Salted are best, but tinned in oil will do. Soak them in a little white wine.
Garlic (from 2 or 3 cloves per person up to a whole head)
Olive oil, the best you can find, about 1/2 a wine glass per person. Only olive oil will do.
About 20 g of unsalted butter per person.
1 egg per person(optional)
To serve, dip vegetables into the mixture. The recipe I have is very prescriptive and says you can only use vegetables that are in season and grow in Piedmont. I think this is going a bit far though. Some suggestions on what to serve with the Bagna Cauda (raw unless otherwise stated):-
potatoes cooked in their skins and then peeled
Peppers roasted and peeled or raw
Onions boiled or baked
Jerusalem artichokes (raw or cooked))
Cauliflower (raw or cooked)
Small globe artichoke
Small whole mushrooms
Bagna caoda vegetables
Slice the garlic very thinly and soak it in cold water for a couple of hours. Some recipes call for it to be boiled in milk, but I think this is unnecessary.
Add all the ingredients to an earthenware pot along with a small ladle of oil and cook very slowly for about half an hour. Don’t let the garlic brown. Stir it constantly with a wooden spoon. When the anchovies and garlic have dissolved into the sauce, add the rest of the oil.
Bring the pot to the table and keep it warm with some kind heat source. You can buy special pots for this purpose, but fondue sets work well. Serve it with your selection of vegetables.
When you have had your fill of vegetables you can add a beaten egg to what’s left in the pot.
Pasta con fagioli e cozze. From Naples. This is a variation on the classic Neapolitan dish of pasta and beans. The pasta is cooked in the sauce which makes it very tasty. Serves 4.
700g mussels, cleaned
1 clove of garlic
50 ml white wine
450g cooked cannellini beans (You can use canned if you like)
200g chopped tomatoes
200g short pasta such as ditali, gnochetti sardi etc
100ml vegetable stock
1 tbsp chopped parsley
Red chilli to taste, fresh or dried
Pasta with beans and mussels ingredients
Soften the garlic in a little olive oil. Add the mussels and the wine, cover and cook over a high heat until the mussels have opened. About 5 minutes
Pasta with beans and mussels opening the mussels
Remove the mussels from their shells and strain and reserve the cooking liquid.
Pasta with beans and mussels cooking the pasta
Heat some olive oil in a pan and add the beans. Stir in the tomatoes, the reserved cooking liquid and the stock and bring to the boil. Add the pasta and cook until it is done (refer to the packet for cooking times).
Remove from the heat, stir in the mussels and sprinkle with the chopped parsley and chilli
Ossibuchi con il risotto. From Milan. Veal has gone out of fashion in the UK at the moment. It never did in the Italy because they don’t use the “crate” method. Italians are more practical when it comes to food. The aversion to “white” veal has nothing to do with ethics, it doesn’t taste as nice. This is one of the most famous Italian veal dishes. In my opinion the best bit of the dish is the marrow, which I always save until the end. Serves 4.
Ossobucco finished dish
4 slices of veal shank with the bone in the centre (ossibuchi)
Fry the onion (and the celery if used) and the whole garlic clove, over a low heat, for a few minutes in the butter until softened. Remove the garlic before serving( if you want a stronger garlic flavour, chop the clove and fry it along with the onion).
Lightly flour the veal slices and add them to the onions. Fry them on both sides until they are lightly browned. Be careful not to disturb the marrow in the centre of the bone.
Turn up the heat and add the glass of wine. Let it almost completely evaporate.
Add a ladle of hot stock, reduce the heat to low, cover and cook for 35-40 minutes until tender.
Cook the risotto using the usual method, adding the saffron along with the last ladle of stock.
When the veal is cooked add the chopped lemon zest, half a clove of chopped garlic(optional) and chopped parsley (gremolata) and serve on top of the risotto.
Cozze ripiene gratinate. This is quite an unusual mussel recipe. Mussels baked on the half shell are a very common antipasto here, but this recipe treats them a bit like the French scallop dish coquilles saint-jacques. They are baked with white sauce, cheese and wine. Serves 4 as a main course, many more as part of an antipasto.
Clean the mussels well. Place them in a pan along with half the clove of garlic, a sprig of parsley and the wine. Open the mussels by placing the pan over a high heat. Drain the mussels and filter and reserve the cooking liquid. Remove them from their shells.
Baked mussels opened with cooking liquid
Mix the mussel meat with 2 tbsp of olive oil, a chopped sprig of parsley, the rest of the garlic, chopped and a tbsp of the cooking liquid. Season with pepper.
Baked mussels removed from their shells
Place each mussel on a half shell.
Baked mussels on the half shell
Mix together the white sauce, the egg yolk and a couple of tablespoons of the cooking liquid. Top each shell with some of the mixture.
Baked mussels with white sauce
Sprinkle breadcrumbs on the top and bake at 190°c for 15 minutes.
Casonsei alla Bergamasca. When I lived in Bergamo we used to drive up into the mountains once or twice a year to eat polenta taragna. The starter was invariably casoncelli, or casonsei in the bergamasco dialect. Slightly sweet filled pasta dressed with sage and pancetta. Makes a generous 8 servings.
Casoncelli finished dish
For the pasta:-
400 g 00 flour
100 g durum wheat flour
Mix together all the ingredients along with enough water to make a dough. Knead until smooth. Let it rest for half an hour or so and then roll out into reasonably thick sheets. A hand cranked pasta machine will be a great help with this.
Parmigiana di melanzane. From Puglia. This is a really common dish here. It takes a bit of time to prepare, so it tends to be a celebration dish. It’s worth the effort though. Lots of people, even Jamie Oliver, assume it’s a northern dish because of it’s name. It is in fact named after the cheese not the city and is a southern dish.He also says to grill the aubergines rather than fry them. I’ve tried it this way and although the dish is undoubtedly less calorific, I think the taste suffers considerably. The dish is claimed by Puglia, Campania and Sicily and possibly other regions as their own. I’ve seen similar recipes from the states called “eggplant lasagne” even though it contains no béchamel sauce or … erm … lasagne. Even though it’s a vegetarian dish it’s quite heavy so I wouldn’t recommend eating it too often. Serves at least 6 as a main course, many more as part of an antipasto.
Wash and dry the aubergines. Slice into 5 mm rounds. Dust with flour. Dip in the eggs and fry for a minutes in olive oil. Drain on kitchen paper.
Fry the clove of garlic in 4 table spoons of olive oil until it is brown. Add the tomatoes and cook for a further 20 minutes. Remove from the heat and add the garlic.
Cover the bottom of an oven proof dish with tomato sauce. Add a layer aubergines. Add a layer of mozzarella and then parmesan. Repeat until all the aubergine is used up. Finish with a layer of aubergines covered with tomato sauce and parmesan.
Bake for 1 hour at 200°c. If the top starts to get too brown, cover it with aluminium foil.
Basil is very much in season here at the moment, so I bought a couple of bunches at the market and decided to make pesto.I dug out the official recipe from Consorzio Pesto Genovese. It’s very specific about exactly where the ingredients should come from. I’m providing the original recipe, but feel free to substitute ingredients from another region. eg. Basil not from Genoa The recipe also calls for a pestle and mortar. This is undoubtably the best way, but you can get very acceptable results using a blender. Just put all the ingredients in a blender and blitz until almost smooth. Serves 6
2 Tbsp Pecorino (romano, toscano, sardo or siciliano)
2 cloves of garlic (can be omitted)
1 Tbsp pine kernels (from the Mediterranean area)
1 tbsp chopped walnuts can be substituted for the pine kernels (must be European from the species “Juglans regia”)
Coarse sea salt
The traditional method uses a wooden pestle(where the dish gets its name from in a round about way) and a marble mortar. Start by pounding the garlic and salt until you get a smooth paste.
Add the basil, a handful at a time, and keep grinding using a circular motion until each batch of the leaves is incorporated. To preserve the essential oils in the basil, you shouldn’t be too rough with it.
Add the pine kernel and grind some more.
Add the cheese and mix well.
Add the oil, little by little, until the pesto has the right consistency – a matter of taste.
Serve with pasta or added to minestrone. The recommended pastas are troffie, trofiette or trenette, but it goes with just about any pasta. I usually serve it with spaghetti or linguine.
Spaghetti con la gallinella. Gurnard is used mainly as a soup fish here. This recipe however serves it poached and flaked with spaghetti. This avoids the problem of navigating the numerous bones. When you’ve finished you’ll be left with a couple of litres of pretty good fish stock which is worth saving and would freeze well. Serves 4.
Spaghetti with gurnard ingedients
300g whole gurnard – cleaned
Zest from 1 lemon
Parsley – finely chopped
1 clove of garlic
100g small or cherry tomatoes – sliced
Stock vegetables (Onion, carrot, celery)
Peel and chop the stock vegetables. Add to a pan with 3 litres of water and a large pinch of salt. Simmer for 30 minutes. You can omit this step if you are pressed for time.
Add the fish and poach for 5-6 minutes. The fish should be starting to flake, but not dissolving. Remove the fish and allow to cool slightly. Strain and reserve the stock.
Flake the fish taking care to remove all the bones.
Mince together the lemon zest, the garlic and the parsley.
Fry the fish gently in a little olive oil and add a little of the stock. Be careful not to add to much, you don’t want it too sloppy.
Cook the spaghetti in the stock until al dente
Just before the spaghetti is done, add the minced ingredients and the tomatoes to the fish and warm through.
Drain the spaghetti and add to the pan with the fish. Mix well and cook for a further minute or so.
Cozze gratinate. From Puglia. I wanted to try this recipe to see if it makes a difference cooking the mussels from raw, rather than opening them in a hot pan first. I have to say it does! They were much nicer. Use a short knife to open the mussels over a bowl to catch the liquid. I still need a bit of pratice, but I was getting it towards the end. Serves 4 as a main course, more as an antipasto.
Gratinated mussels ingredients
1 kg mussels – well cleaned and opened on the half shell (reserve the liquid)
Polpettone alla napoletana. This is a tasty and economical recipe. In Naples it is also known as ‘polpettone in salsetta’ – meatloaf in sauce. The sauce is used to dress pasta for the first course and the meat is eaten as the second course. The recipe calls for buffalo mozzarella and Neapolitan salami, but I’m sure it would be fine with whatever you have handy. Thank to Gino for the advice. Serves 4-6.
IMHO Pasta al forno Pugliese. Baked pasta is popular all over Italy. This version comes from Puglia. It uses Scamorza cheese instead of mozzarella. If you can’t find scamorza you can use mozzarella, but make sure it’s not too fresh as it will make the dish too wet. Actually, that probably wouldn’t be a problem outside Italy It is traditionally made with pecorino, but nowadays most people use parmesan. There is a lighter meatless version that leaves out the meatballs. Thanks to Grazia and Tiziana for the advice. Serves 6