From Puglia. This dish looks fairly impressive, but is in fact quite easy to do. Spaghetti or linguine is mixed with seafood, and baked in the oven. The pasta absorbs the flavours from the seafood and the sauce is concentrated wonderfully. I had this dish at a restaurant near here “Zia Teresa” in Torre a Mare a while back. They served it using foil packets, but some people use greaseproof paper. Make one large package, or as I prerfer, one package per person. The recipe is really just a guide. The seafood is different from chef to chef and from day to day, depending on what is available. Include some kind of mollusc, like mussels or clams, something from the squid family, like calamari or octopus and something from the prawn family like prawns, scampi and shrimps. Some people also include a little fish, about 200 g, such as red mullet, sea bream or bass. Serves 4.
350 g spaghetti
3 cloves of garlic, peeled and bruised
1 kg of fresh tomatoes
200 g unpeeled raw prawns/shrimps
350 g clams (vongole veraci)
500 g mussels
200 g baby octopus or baby squid
A large sprig of fresh flat-leaf parsley, chopped
2 chillis (optional, use the chillis which you are used to. It is usually made quite mild here)
Dry white wine
Wash the mussels and clams under cold running water and pull the beards off. Put them into a large pan along with a clove of garlic, the parsley and half a glass of wine. Put on a high heat until all the shellfish are open. Remove most of them from the shells (you leave a few whole for garnish, if you like) and reserve the cooking liquid, strained if need be.
Blanch the tomatoes for a few seconds in boiling water, and then peel and deseed them. Roughly chop.
Heat about 4 tablespoons of oil in a large pan with the remaining 2 cloves of garlic. When they have browned, remove them from the oil. Add the octopus or squid, and cook over a medium heat for about 5 minutes.
Add the tomatoes and cook for a further 5 minutes. Add the cooking liquid from the shell-fish and the chopped chillis (leave them whole if you want to remove them at the end of cooking) and cook for a further 5 minutes. Add the unpeeled prawns and cook for a further 5 minutes. If you’d prefer to peel the prawns you can, but you’ll be losing quite a lot of flavour.
Cook the pasta about half the time recommended time on the packet. Drain and mix with the sauce.
Use a large square of kitchen foil, or 4 smaller ones for individual portions. Bring all 4 sides up and pinch together the corners, so you have a sort of foil “basket”. Fill each pouch with the pasta and fold over the top to close. Dont close them too tightly, leave some room. Bake in an oven preheated to 200°c for about 10 minutes.
Unwrap the package or packages at the table and have some finger bowls and napkins handy.
This dish, paradoxically, is from Naples. It is a bit of an institution there. Many families cook it for Sunday lunch. It is a type of “white” ragù, that is it is cooked for a long time without tomatoes. It will taste even better if you make it the day before, and heat it up before serving. It is usually served with ziti, broken in half, but any tubular pasta, such as penne or rigatoni will do. Some versions cook the beef as a whole piece, and serve the meat as the main course, but this recipe cooks it until it breaks down into the sauce.
The origins of the name are a bit of a mystery. Some say it was first prepared in the port of Naples, where it was popular with sailors from Genoa. Others say it is a dish originally prepared by cooks from Genoa.
500 g beef (topside or rump)
450 g onions
60 g celery
60 g carrots
1 sprig rosemary
1 bay leaf
1 litre beef stock
Finely chop the carrots and celery and thinly slice the onions.
Genovese chopped veg
Chop the beef into large cubes.
Saute the carrot and celery for a few minutes in a pan big enough to take all the beef.
Genovese browning veg
When they have taken some colour, turn down the heat and add the onions. Stir With a wooden spoon until the onions have softened.
Add the beef, rosemary and bay leaf. Cook over a very low heat for at least 3 hours. Check every half and hour or so, and add a little stock if it starts to get dry.
Genovese adding beef
After 3 hours add the rest of the stock and continue cooking until the beef has completely disintegrated and the sauce is thick and tasty.
From Bergamo. Polenta e cüní. This is the most common Sunday lunch in Bergamo, and is one of the dishes I miss from my time living there. The are many variations on the recipe. This one comes from Slow Food Italy. Serves 4
Polenta cuni ingredients
1 rabbit, cut into portions
50g lardo, guanciale or fatty pancetta
2 glasses of dry white wine (Slow Food recommends Valcalepio)
4 sage leaves
1 sprig of rosemary
Put the rabbit in a pan large enough to contain it in a single layer. Place over a high heat for a few minutes to completely dry out the pieces.
Polenta cuni lardo
Reduce the heat a little and add the lardo, butter, clove and sage. Brown the meat.
Polenta cuni browning the rabbit
Add the wine and let it evaporate, stirring from time to time.
Polenta cuni with wine
Reduce the heat to low, cover and continue cooking until the rabbit is tender. There shouldn’t be a lot of liquid while it’s cooking, but if it looks like drying out, add a little stock. The cooking time will vary according to the rabbit, but it will be at least two hours, maybe longer.
About five minutes from the end of cooking, add the remaining butter and the chopped rosemary. The rabbit should be quite dry, almost crispy on the outside, and moist on the inside.
Serve it with polenta made according to the instructions on the packet. If I don’t have a polenta machine available to stir it, I usually use the quick cooking variety. A lot of Bergamasci regard this as a heinous crime though 🙂
Sgagliozze. From Bari. They don’t generally eat polenta in the south of Italy. In fact a nick name here for northerners is “polentone” which roughly translated means “polenta eaters”. One of the exceptions is this dish from Bari. It is often available as a street food, especially in the old town. Many thanks to Memma for the recipe. She says they are her husband Michele’s favourite.
250g polenta flour, the quick cooking kind is fine.
1 l water
oil for deep-frying
Boil the salted water, add the flour and mix it with a wooden spoon without making lumps.
Sgagliozze cooking polenta
When it is cooked (follow the instructions on the packet) pour it onto a board and form it into a thick rectangle. Let it cool down.
Sgagliozze cooked polenta
Cut the polenta into squares about 2cm thick. Allow them to dry out a little.
Inspector 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
150g of shelled peas (use fresh or frozen depending on the season)
oil for deep frying (traditionally olive oil, but you can use peanut oil or similar)
salt and pepper to taste
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
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
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
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
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
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
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.
Zuppa di aglio. Versions of this soup exist all over the world. I used to live in the Czech Republic and česnečka was said to be a fantastic cure for a hangover 😉 It is best made with new season “wet” garlic, but regular dried garlic will give good results. Use very good stock, it will be so much better than cubes. It can easily be made vegetarian by using vegetable stock and a vegetarian cheese. Serves 4.
Simmer the garlic and potato in the stock for about 20 minutes. The garlic and potato should be very tender.
Liquidize until smooth and season with salt and pepper.
Cut a clove of garlic in half and rub the cut side on both side of the toast. This will produce quite a strong garlic flavour, so be careful. If you prefer a mild flavour, leave out this step altogether.
Drizzle the toast with olive oil, put a slice into each bowl, pour the hot soup on top and sprinkle with parmesan.
Torta Pasqualina or Easter Monday pie is a very popular dish to have today that has its origins in Liguria. Easter Monday is traditionally a day for picnics and this is often one of the things taken along. This is a slightly simplified version as it uses pre prepared puff pastry. It’s good to know that doctors no longer say eating cholesterol is bad for you as it includes at least 10 eggs. Serves at least 6.
500g puff pastry
500g swiss chard or spinach, stalks removed
1 small onion, finely chopped
80g of parmesan or pecorino romano (or a mixture of both)
1 tbsp chopped fresh marjoram or parsley
300g ricotta, passed through a sieve to remove lumps
1 tbsp of single cream
Torta pasqualina ingredients
Put the swiss chard, the onion and 2 tbsp of oil into a saucepan. Season with salt and people and cook over a medium heat until the chard is completely wilted. Allow to cool and squeeze out as much liquid as possible.
Torta pasqualina wilting chard
Chop finely and transfer to a bowl. Add an egg, 50g of cheese and the marjoram or parsley and mix well.
Torta pasqualina filling
In another bowl mix together the ricotta, the cream, 2 eggs and 30g of cheese.
Torta pasqualina assembling pie
Roll out 2/3 of the pastry and use it to line an oiled cake tin. Make a layer with the chard. Cover with the ricotta. Crack 6 eggs, regularly spaced onto the surface.
Torta pasqualina ready for the oven
Roll out the remaining 1/3 of the pastry and use it to close the pie. Trim off the excess pastry and fold over and crimp the edges to seal. Brush with olive oil and bake at 180 °c for 45 minutes.