Cutlets alla Palermitana

Cotolette alla Palmermitana finished dish

Cotolette alla Palmermitana finished dish

A lot of people know the recipe for cotolette alla milanese.  This much lighter version comes from Palermo in Sicily. It uses a lot less oil as it is baked, not fried and no egg is used.

  • 500 g sliced ​​meat (beef, pork or chicken)
  • 300 g breadcrumbs
  • 30g capers desalted and chopped
  • 50g black olives, stoned and chopped  (I only had green available, but it didn’t make too much difference)
  • 50g Cacio cavallo , Parmesan or pecorino Romano, grated
  • 1 clove garlic, finely chopped
  • Chopped parsley to taste and/or chopped mint
  • 30g chopped almonds (optional)
Cotolette alla Palmermitana ingredients

Cotolette alla Palmermitana ingredients

Prepare the coating by mixing together the breadcrumbs, garlic, parsley,cheese, olives and capers.

Cotolette alla Palmermitana bread mixture

Cotolette alla Palmermitana bread mixture

Beat the steaks so they are thin and an even thickness. Coat them first in oil, and then the bread mixture.

Cotolette alla Palmermitana ready for oven

Cotolette alla Palmermitana ready for oven

Place the cutlets on a baking tray that you have first lined with greaseproof paper.

Bake in a preheated oven at 200°c until they are golden brown. About 10 minutes.

 

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Inspector Montalbano’s Arancini

Arancini finished dish

Arancini finished dish

Coat_of_arms_of_SicilyInspector Montalbano is a popular fictional Sicilian police detective, created by Andrea Camilleri. The stories are set in the small town of Vigata , and, being Italian, feature food quite prominently. In the story Inspector Montelbano’s Arancini (Gli arancini di Montalbano), the famous Sicilian dish is used as a plot device. Does the inspector want to leave Sicily to be with his girlfriend in Paris, or does he want to stay and eat his housekeeper Adelina’s arancini. I won’t tell you what he decides, but you can probably guess 😉 My father is a fan of the books, and he is fond of arancini when he visits me, so I decided to recreate this recipe from the book. The main differences between Adelina’s dish, and the more well known version is that she uses béchamel sauce instead of cheese. Also the ragù is made with whole pieces of meat, not mince.

For the ragù

  • 150g of reasonably fatty beef in one piece
  • 150g of reasonably fatty pork in one piece
  • 1 small onion, chopped
  • 1 stalk of celery, chopped
  • a sprig of parsley
  • a few leaves of basil
  • 250ml of passata
  • 1 heaped tablespoon of tomato purée
  • extra virgin olive oil to taste
  • salt and pepper to taste

For the risotto

  • 500g risotto rice
  • 1 small onion
  • oil and butter to taste
  • beef stock
  • 2 eggs
  • 150g of shelled peas (use fresh or frozen depending on the season)
  • 80g of spicy salami in a single piece
  • béchamel sauce made with 250ml of milk.
  • 2 eggs
  • breadcrumbs
  • oil for deep frying (traditionally olive oil, but you can use peanut oil or similar)
  • salt and pepper to taste
Arancini Ragù ingredients

Arancini Ragù ingredients

Fry the onion and celery gently in a little oil. Add the two pieces of meat and brown them on all sides.
Add the passata and tomato purée diluted in a little hot water. Season with salt and pepper, cover and cook over a low heat, stirring occasionally, and adding more water if needed. Cook slowly for at least an hour and a half, longer if possible. Add the chopped parsley and basil, and cook for a further half an hour. This sauce can also be made in advance.

Arancini Ragù cooked

Arancini Ragù cooked

Make a classic risotto following the standard recipe, but without wine or cheese. It should be quite dry.  Montalbano is quiet clear that it should be without saffron.  (senza zaffirano, pi carità!)

 Arancini cooking risotto

Arancini cooking risotto

Tip the risotto out onto a marble slab (or a large tray), let it cool a little and then mix with a little of the tomato sauce and stir in the eggs. Let it cool completely. Put it into the fridge for about half an hour.

 Arancini risotto cooling

Arancini risotto cooling

Meanwhile, cook the peas in boiling salted water. Chop the meat with a mezzaluna or a knife. Montalbano forbids the use of a food processor  (nenti frullatore, pi carità di Dio!) 🙂 Mix some of the  béchamel sauce with the peas and salami cut into small cubes. Add enough of the tomato sauce from the meat to make a fairly thick mixture.

Arancini mixed filling

Arancini mixed filling

Arancini forming

Arancini forming

Slightly dampen your hands and take some of the rice and roll it in the palm of your hand trying to make a sort of bowl. Put a spoonful of the ragù mixture in the middle. Cover with a little more rice and form it into a ball.You are aiming for about tennis ball size. Continue until you run out of rice. You probably won’t need all of the filling.

Arancini ready for coating

Arancini ready for coating

Put them in the fridge again for half an hour or so to firm up. Coat with egg, and then roll in bread crumbs.

Arancini ready for cooking

Arancini ready for cooking

Fry the arancini in hot oil (about 165°C) until they are golden brown. Drain on kitchen towels. They are best eaten hot, but are also good cold.

Arancini cooked

Arancini cooked

Bergamo style Casoncelli

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

Casoncelli finished dish

For the pasta:-

  • 400 g 00 flour
  • 100 g durum wheat flour
  • 2 eggs
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.
Casoncelli filling ingredients

Casoncelli filling ingredients

For the filling:-

  • 125 g dry breadcrumbs
  • 1 egg
  • 70 g grated grana
  • 150 g sausage meat or minced pork
  • 100 g cooked roast beef
  • 1 amaretti biscuit
  • 10 g sultanas
  • 1/2 medium pear
  • Zest of 1 unwaxed lemon
  • 1 chopped garlic clove
  • 1 tablespoon of chopped parsley
  • Salt and pepper to taste
Chop all the ingredients together in a food processor to make a smooth paste.
Method 1
This method is used by people who need to prepare large quantities.
Cut the sheet of pasta in half lengthways.
Casoncelli pasta

Casoncelli pasta

Place a teaspoon of the filling at regular interval at regular intervals along the strip of pasta.
Casoncelli pasta with filling

Casoncelli pasta with filling

Fold over the pasta and press down to seal. Try to exclude as much air as possible to avoid them bursting when cooked.
Casoncelli folded pasta

Casoncelli folded pasta

Separate the pasta using a round pastry cutter. You should have a half moon shape.
Casoncelli half moons

Casoncelli half moons

Turn the half moon on its side and flatten it a little with your thumb.
Casoncelli shaped

Casoncelli shaped

Method 2
This method takes a little longer, but is a little easier if you haven’t had a bit of practice.
Cut out 7 cm discs of pasta using a pastry cutter. Place a teaspoon of filling in the centre of each disc. Fold over and seal to form a half moon shape. Continue as in method 1.
Cook the casoncelli in plenty of salted water. Meanwhile fry the pancetta and sage in the butter until it is well flavoured. Serve the pasta dressed in the butter and topped with the grana.
Casoncelli dressing

Casoncelli dressing

To dress the pasta:-

  • 80 g butter
  • 100 g cubed pancetta
  • 100 g grated grana
  • A few sage leaves

Puglia style meatloaf

Polpettone pugliese. This is another recipe that I cook a lot. Other recipes cook the meatloaf in a tomato sauce, but this one roasts it dry. It uses minced veal, but if you can’t find it then minced beef will be fine. Italians don’t use the crated “white” variety anyway, so the veal is very pink. This is often served with roast potatoes. Serves 6.

Meatloaf ingredients

Meatloaf ingredients

  • 800 g minced veal
  • 2 stale bread rolls
  • 3 eggs
  • 100 g grated parmesan or pecorino
  • Milk
  • Olive oil
  1. Break the bread rolls into small pieces and moisten with some milk.
  2. Mix together all the ingredients and season with salt and pepper.
  3. Form into a loaf and bake for 30 minutes at 200°C.
  4. Remove from the oven and leave to rest for a few minutes before slicing.
Meatloaf finished dish

Meatloaf finished dish

Neapolitan meatloaf – Authentic recipe

Napoli crestPolpettone 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.

Meatloaf ingredients

Meatloaf ingredients

  • 500g minced beef
  • 4 eggs
  • 50g cooked ham (about 2 slices)
  • 50g Neapolitan salami (optional)
  • 40g parmesan, grated
  • 40g pecorino, grated
  • 50g buffalo mozzarella, sliced (not too fresh)
  • 2 cloves of garlic, whole but lightly crushed
  • Flour
  • 100g stale bread
  • 400g chopped tomatoes
  • 50g concentrated tomato puree
  • A large sprig of basil, torn
  • 2 tbsp chopped parsley
  • Olive oil
  • Salt and pepper
  • Hardboil 2 of the eggs and allow them to cool.Slice them thinly.
  • Moisten the bread with a little cold water and break into small pieces.
  • Mix together the meat, the raw eggs, the bread, the parmesan, the pecorino and the parsley. Season with salt and pepper. Knead with your hands until all the ingredients are incorporated.
  • Spread the paste on a square of kitchen paper to form a 2cm thick rectangle.  Cover with the slices of ham, the salami, the mozzarella and the sliced eggs.
Meatloaf with filling

Meatloaf with filling

    • Using the kitchen paper to help, roll up, pressing together firmly, to form the meatloaf.
meatloaf ready to cook

meatloaf ready to cook

    • Dust with flour and fry the loaf in olive oil in a large pan until it is browned on all sides. Lower the heat, cover and continue cooking for 30 minutes.
    • In a seperate pan, fry the garlic for a few minutes in 3 tbsp of olive oil. Add the tomatoes, the tomato puree mixed with a little water, the basil and a pinch of salt. Cook for 5 minutes.
    • Add the tomato sauce to the meatloaf and cook for a further 30 minutes.
    • When the meatloaf is cooked, remove it from the sauce and allow it to cool slightly. Slice into 1-2cm slices and serve with a little of the tomato sauce.
Meatloaf with tomato sauce

Meatloaf with tomato sauce

Cold summer meatloaf with vegetables and tomato salsa

Polpettone freddo con verdure. This is a really nice summery dish and would be perfect for a picnic. When I cooked it, I couldn’t find minced veal so I used 50/50 pork and beef with good results. Serves 4 hungry people as a main course. It could be used as an antipasto too.

summer meatloaf ingredients (Medium)

Summer meatloaf ingredients

  • 200g minced veal
  • 200g minced beef
  • 150g minced pork
  • 200g ricotta
  • 2 eggs
  • 50g grana padano, grated
  • 1 clove of garlic
  • 1 sprig of marjoram (or 1/2 tsp dried)
  • 1 carrot
  • 150g french beans
  • 100g frozen peas
  • 3 large vine tomatoes (or 200g tinned chopped tomatoes, drained)
  • 10 fresh basil leaves
  • 1 tbsp olive oil
  • Salt & Pepper
    1. Wash and top and tail the beans. Peel the carrot and chop into batons. Parboil the veg in salted water for 3-4 minutes.
    2. Mix together the meat, the eggs, half the clove of garlic (finely chopped), the marjoram, the ricotta and the grana. Season with salt and pepper.
    3. Lay a piece of grease proof paper flat on the work surface. Spread the meat mixture out so that you get a rectangle about 2cm deep.
    4. Arrange the vegetables on top and, using the paper to help, roll up to form a meatloaf (like you would for a swiss roll). Press together firmly and make sure the ends are closed.
Summer meatloaf ready to cook

Summer meatloaf ready to cook

  1. Transfer to a baking tin, cover with foil and bake at 200°C for an hour. Remove the foil 15 minutes before the end of cooking to allow the loaf to brown. Remove from the oven and allow to cool completely.
  2. Make the salsa by deseeding and chopping the tomatoes with the basil and the other 1/2 clove of garlic. Stir in the oil and season with salt and pepper.
  3. When ready to serve, slice the meatloaf into 1-2cm rounds and spoon a little of the salsa onto each slice
Summer meatloaf with salsa

Summer meatloaf with salsa

The best baked ziti ever!

puglia crestIMHO 🙂 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

Baked ziti ingredients

Baked ziti ingredients

  • 500g mezzi ziti or rigatoni
  • 200g scamorza cheese, finely diced
  • 50g pecorino Romano or parmesan
  • 800g passata
  • 1 onion
  • Olive oil
  • Salt and pepper

For the meatballs:

Meatballs ingredients

Meatballs ingredients

  • 250g minced beef
  • 50g pecorino Romano or parmesan
  • 1 clove of garlic, finely chopped
  • 2 tbsp breadcrumbs
  • 2 medium eggs
  • sprig of parsley, finely chopped
  • Salt and pepper
    • Make a tomato sauce by frying the onion for a few minutes in plenty of olive oil. Add the passata, season and cook over a low heat for about 30 minutes.
    • Make the meatballs by mixing all the ingredients together. Form into small balls about the size of a hazelnut. Fry in olive oil until well browned. Drain on kitchen paper.
  • fried meatballs

    fried meatballs

    • Boil the pasta until it is very al dente, two or three minutes less than the usual cooking time.  Dress with a couple of ladles of the tomato sauce and half the parmesan.
    • To assemble the dish take a high sided baking tray and put a layer of the pasta in the bottom. Cover with tomato sauce and sprinkle with meatballs, diced scamorza, and parmesan.
  • partially assenbled dish

    partially assenbled dish

  • Continue until you have used up all the pasta. The last layer should be pasta covered with tomato sauce. Sprinkle the top with parmesan
  • Assembled dish
  • Bake in a hot oven for 25 minutes.
Baked ziti

Baked ziti