Zucchine Parmigiana

Prep time: 30 minutes

Bake time: 25 to 30 minutes

Serves: 4 to 6 (as main dish)

Serves 6 to 8 (as side dish)

When I lived in Italy, I watched my Nonna Annunziata create zucchine parmigiana when she didn't have any eggplant. Now, remember that zucchine are a watery vegetable and can taste bland. This means that zucchine obtain a bolder flavor from whatever ingredients they're coated with. In this recipe, they're combined with tomato sauce and freshly grated Parmigiano Reggiano or Pecorino Romano cheese. Can zucchine get any more exciting than this?

Ingredients:

1 to 1-3/4 cups vegetable oil (for frying)

1 to 1-1/2 cups unbleached, all-purpose flour

3 to 4 large eggs, beaten with 3/4 teaspoon salt and dash ground black pepper

4 to 5 medium-large zucchine, tips cut off and discarded

Fresh Tomato Basil Sauce (previously published on this blog & found in index under Salad Dressings, Salsas & Savory Sauces), made up to two days ahead

1/2 to 2/3 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese

Pour 1 cup of the oil in a 10 or 12-inch frying pan; set aside on a cold stove burner. To avoid splatters on stove, cut off and discard handles and bottom of a large brown paper bag. Cut one side of bag open, placing it over burner. Cut out a hole in bag which is the size of the burner, plus one extra inch. Place bag with hole over burner - the remaining parts of bag will cover and protect the stove from oil splatters.

In the meantime, cut zucchine crosswise, in half. Cut each piece lengthwise, into 1/4-inch slices; set aside.

Place the flour in an 8-inch wide, shallow bowl. Beat the eggs, salt and pepper in another bowl of the same size; set aside.

Heat the oil in frying pan on high setting and, simultaneously, coat 6 zucchine slices in flour. Shake off excess flour and, using two forks, coat the zucchine with egg mixture. When oil is hot, lower heat to medium-high and gently place coated zucchine slices in pan. Fry 1 to 2 minutes per side or until golden; turn zucchine over once and repeat frying instruction. If oil diminishes, add more to frying pan, heat and continue frying.

With two forks or slotted spoon, transfer the fried zucchine slices to a platter coated with paper towels.

Continue coating and frying instructions for remaining zucchine, transferring each batch to a layer of paper towels set over bottom layer of fried zucchine. Set aside.

Preheat oven to 350°F. In a 12 X 12-inch square baking dish, spread about 2/3 cup warmed Fresh Tomato Basil Sauce.

Place one layer of fried zucchine over sauce. Spread 1/3 cup sauce over zucchine. Sprinkle with some grated cheese.

Repeat layer assembly of Zucchine Parmigiana until all zucchine have been used.

Cover with aluminum foil and bake for 25 to 30 minutes.

Serve immediately as a main dish, accompanied by a green salad. Alternatively, serve Zucchine Parmigiana as a side dish to meat, chicken or fish.

Suggested Wine Pairing: Chianti

Text & Photograph ©2012 Nancy Real

Zaleti (Venetian Cookies)

Zaleti are named for their yellow color (zalo in Venetian dialect, giallo in Italian). These traditional cookies are made with corn and white flours, eggs, sugar, butter, raisins and lemon zest.

Generations of Venetian families have varied this recipe by reducing or adding other ingredients. For example, pinoli (pine nuts) can substitute the raisins. Some Venetian bakers double the corn flour and eliminate the white flour.

You can enjoy these zaleti and then create your own version of the recipe.

Ingredients:

1 cup yellow corn flour

1 cup unbleached, all-purpose flour

1/2 teaspoon baking powder

Dash salt

1/2 cup unsalted butter, room temperature

1/2 cup unbleached, granulated sugar

2 large eggs

zest of 1 lemon

1/2 cup golden raisins, soaked in luck warm water for 5 minutes

Preheat oven to 350°. Grease and flour two 10 x 15-inch baking sheets and set them aside.

In a medium mixing bowl combine the flours, baking powder and salt; set aside. in the meantime, in a large mixing bowl beat together the butter and the sugar until the mixture is creamy and smooth.

Beat in the eggs, one at a time. Stir in the lemon zest, drained raisins and the flour mixture. Beat on medium speed until the dough is uniform and has a cookie dough consistency (neither too hard nor too soft).

Turn the dough onto a smooth, floured surface and divide it into two balls. Shape each ball into a log measuring 12 x 2 inches. With lightly floured hands, remove a 2-inch piece of dough, shaping it into a ball and then flattening it into a 2-inch circle.

Repeat with remaining dough, arranging each dough circle on the baking sheets, spaced 2 inches apart. Shape the dough into a boat by tapering the circles at opposite ends - they should now measure 3 inches long.

Set the baking sheets in oven and bake 7 inches. Invert top and bottom baking sheets; bake an additional 4 to 5 minutes.

The zaleti are done when bottoms are golden. Remove the cookies from baking sheets and cool on a rack or a platter.

At serving time, dust the zaleti with powdered sugar.

Text & Photograph © 2012 Nancy Real

Fiery Fettuccine & Meatballs (with Tomato-Chipotle Sauce)

Prep time: 20 minutes (for the Tomato-Chipotle Sauce)

Prep time: 30 minutes (for the Meatballs)

Serves: 4 to 6

When I lived in the Campania region of Southern Italy, I was my Nonna Annunziata's sous-chef. I was in charge of making meatballs that would be added to the traditional tomato sauce - every Sunday! At age 10, the kitchen was the last place I wanted to hang out in. And, I got so bored with the usual meatballs that I didn't eat any for years.

Thanks to my husband, who is from Mexico, I've learned to combine a few "His-and-Hers" ingredients and invented this recipe. First, I make the "hot" tomato-chipotle sauce (yes, I add those smoky chiles to the tomatoes). Once the sauce is made, I stir some of it into the meatball mixture and "Ay-ay-ay - Che pasta deliziosa!"

Needless to say, the compliments to my Fiery Fettuccine are never-ending.

For the Tomato-Chipotle Sauce:

1 medium yellow or white onion, quartered

2 cloves garlic

1/4 cup extra virgin olive oil

One 32-ounce can Muir Glen Organic Whole Peeled Tomatoes

1 to 2 chipotle chiles in adobo sauce*

Salt & ground black pepper, to taste

Dash freshly grated nutmeg

2 teaspoons granulated sugar

2 bay leaves

1 pound fettuccine (to be cooked later)

1-1/2 teaspoons salt

In a food processor, chop the onion and garlic; set aside.

Pour the oil in a 6-quart sauce pot set on high heat. When oil is hot but not smoking, stir in the onion-garlic mixture and sauté on medium-high heat for 2 minutes until onion is translucent. Remove sauce pot from heat and set aside.

Meanwhile, in a blender, purée the tomatoes with one chipotle chile. Taste and, if more heat is desired, add another chipotle chile; purée.

Return the sauce pot to a hot burner set on medium-high. Stir in the puréed tomato-chiles, salt, black pepper, nutmeg and sugar. Bring the sauce to a boil and add the leaves. Stir the sauce, lower heat and simmer for 15 minutes, stirring occasionally. After 15 minutes, turn off the burner. In a glass or porcelain bowl, set aside 3/4 cup of the tomato-chipotle sauce to cool. Cover remaining sauce in sauce pot and set aside.

For the Meatballs:

1-1/2 pounds ground dark turkey meat

1/2 cup finely chopped yellow or white onion

2 tablespoons finely chopped, fresh oregano

3 tablespoons finely chopoped, fresh, flat-leaf parsley

1 teaspoon salt

Dash ground black pepper

Dash freshly grated nutmeg

1 large egg, slightly beaten

3/4 cup tomato-chipotle sauce (this was set aside earlier, to cool)

In a 6-quart sauce pot set on medium heat, bring 3-1/2 quarts water to boil. Lower heat and keep water at a gentle boil.

Meanwhile, prepare the meatballs - in a large glass or porcelain mixing bowl, combine above ingredients and gently mix with clean hands. Wash and dry hands.

With slightly wet hands, shape meat into 2-inch balls. Set the meatballs on a platter.

Bring the water in pot to a high boil. Gently drop each meatball into pot. Cook or boil the meatballs approximately 8 minutes. Test one meatball by putting it on a plate and cutting it in half. If the inside of the meatball is no longer pink, but gray, it is done. If the meat is still pink, boil the meatballs another 3 to 4 minutes.

With slotted spoon, remove meatballs from boiling water and transfer them to the tomato-chipotle sauce. Bring the sauce with meatballs to a boil and simmer for 5 minutes. Set sauce pot aside.

Cook the Fettuccine:

Meanwhile, fill another 6-quart sauce pot with water and bring to a boil. Add the fettuccine and 1-1/2 teaspoons salt. Cook 8 to 10 minutes or until "al dente" (crunchy-tender). After 8 minutes, taste the pasta. If it is not tender enough, cook for an additional 2 minutes. Taste again to check doneness of pasta. Drain pasta in a colander.

Return the pasta to pot and stir in 2 to 3 ladles of the tomato-chipotle sauce. If more sauce is desired, add 1 to 2 more ladles of sauce to the pasta.

Serve pasta in individual bowls with 1 to 2 meatballs. Ask guests to add grated Pecorino-Romano or Parmigiano Reggiano cheese, if desired.

Wine pairing: Cabernet Sauvignon or Chianti.

*Chipotle chiles in adobo sauce are a canned product and carried in the international foods section of a supermarket or a Latin American specialty store.

Text & Photographs © 2012 Nancy Real

Aunt Menina's Leaves & Potatoes (Foglie e Patate)

Prep time: 30 to 35 minutes

Serves: 4 to 6

While living in Avellino, Italy, my Aunt Menina sometimes came to spend the day with us. These visits stand out because Menina was great at creating exquisite dishes from my Nonna's vegetable garden. And she would introduce us to recipes from her husband's village, Pietrastornina (that's a mouthful, ain't it?).

Today, Menina and Antonio Urciuolo serve a fav of mine, Foglie e Patate (Italian for "Leaves and Potatoes) at their restaurant, La Locandina (located in Pietrastornina).

Although my recipe is delicious, whenever I have this vegetarian dish at La Locandina, it's as though I'm tasting it for the first time. The main ingredients of this recipe are rapini (the leaves) and potatoes.

Make it - I'm sure you'll love it as much as I do!

Ingredients:

2 pounds Russet potatoes (about 3 large potatoes)

1/3 cup fine quality extra virgin olive oil

3 cloves garlic, peeled & sliced

1 bunch rapini, washed, drained and cut into 1-inch pieces

1 teaspoon salt

Dash ground black pepper & nutmeg, to taste

Place potatoes in a 5 or 6-quart saucepot and cover them with cold water. Cover and bring to a boil. Cook potatoes on medium heat for 15 to 20 minutes or until fork-tender. Drain the potatoes and set aside to cool.

Meanwhile, in a 10 to 12-inch skillet, heat the olive oil. Add the garlic cloves and fry on medium heat until the cloves are golden. Add the rapini to the oil and garlic. Cook rapini on medium-high heat 5 to 7 minutes, occasionally tossing with thongs, until crunchy-tender. Stir in the salt and set skillet with rapini aside.

Peel the cooled potatoes and mash them in a large bowl; set aside.

Return the skillet with rapini to a burner set on medium heat. Heat the rapini until they are hot.

Stir the mashed potatoes into the rapini. Stir and cook until Leaves and Potatoes are warmed through. Season with a dash of black pepper & nutmeg.

Serve in 4 bowls as a vegetarian meal or as 6 side dishes to chicken, fish or meat.

Wine pairing suggestion: Pinot Noir or Cabernet Sauvignon (red).

Text & Photographs ©2012 Nancy Real

Nancy's Tastes & Trips - Julienne

The gastronomic discovery of the year is Julienne, a French bistro located in San Marino (close to Pasadena).

There's nothing like starting your day with a gourmet breakfast in a quaint indoor or outdoor setting reminiscent of Provence.

Presenting French Toast Julienne with Pure Maple Syrup.

With such a rich atmosphere and the feeling of having escaped to the south of France, we're beaming, aren't we?

It's not until one of us decides to go powder our nose that a magical discovery is made behind the restaurant. There it is - the bakery and store that'll flabbergast any foodie!

Now that Valentine's Day is right around the corner, go and check out the beautiful gift items on display at Julienne.

But pour moi, the true essence of this establishment is found in the fine gourmet items that can make a cook go wild. What I mean is that once you spot the variety of "moutardes" or mustards,

olive oils

or fine wine, you'll forget all a bout your budget. No worries - with such high quality tastes on their palates, you'll impress 'em all. Unfamiliar with wine? Just pick any bottle and ask Kate, the general manager, to advise you on it.

Check out Julienne's cookbook - it's pretty amazing. This is a great item to bring home with the wine. If you don't want to cook, simply choose from a wide variety of freshly made savory foods, salads and fantastic vegetables (no photos - just go there and see for yourself).

Finally, for the grand finale of the French dinner you'll host, pick up some awesome macaroons

and marzipan. With these two items on your dessert table, you've just outdone yourself.

And it's all thanks to Julienne!

Julienne Fine Foods & Celebrations

2651 Mission Street

San Marino, CA. 91108

626-441-2299

http://juliennetogo.com/

Chocolate Hazelnut Meringues

Prep time: 15 minutes

Bake time: 15 to 17 minutes

Yield: 35 to 40 meringues

I always thought meringues would be hard to make but they're not. Classic meringues are simply made with egg whites and sugar.

For these Valentine treats, I combine egg whites with sugar, hazelnuts, melted chocolate and a dash of cinnamon.

While these little guys make an awesome "light" dessert, they're also great with cappuccino as part of a romantic afternoon snack.

Ingredients:

6 ounces semi-sweet chocolate chips

3 large egg whites, at room temperature

1/2 cup granulated sugar

1-1/2 cups finely chopped hazelnuts (can be substituted with almonds)

Dash cinnamon

Preheat oven to 325°F. Grease and flour two 18X12-inch baking sheets (do not use parchment paper as the meringues will stick to the paper).

In a double boiler or in microwave oven, melt the chocolate and set it aside.

Meanwhile, in a 4-quart mixing bowl, beat egg whites until stiff peaks form (stand mixer or hand mixer should be set on high speed).

Add the sugar, one tablespoon at a time until it is all incorporated. The egg whites will look glossy.

Using a wooden spoon, gently fold in the chopped hazelnuts followed by the melted chocolate. Sprinkle a dash of cinnamon into the meringue mixture.

Drop meringue mixture by rounded tablespoons onto the baking sheets, spacing them 2 inches apart. Alternatively, fill a pastry bag fitted with a star tip and form 1-1/2-inch circles on baking sheets.

Bake 15 to 17 minutes or until meringues look puffy.

With oven turned off, allow meringues to cool inside oven for 5 to 7 minutes. Remove immediately and place on a serving platter.

Note: If meringues are transferred to counter after baking, they will "fall" and become chewy instead of crunchy.

Store cooled meringues in double freezer bags up to one month.

Text & Photograph ©2011 Nancy Real

Stracciatella Soup

Prep time: 7 to 8 minutes

Serves: 4 to 6

In this quick recipe, beaten eggs, cheese, nutmeg and parsley are transformed into a gourmet Roman soup.

One of my favs, Stracciatella Soup derives from the Italian word "stracciato" or torn. It's made by beating eggs with Pecorino Romano cheese and then whisking the mixture into simmering chicken broth. As the egg mixture cooks, it turns into "stracciatelle" or torn shreds. Together with the cheese's sharp flavor, these simple ingredients turn into a soup that's perfect on a cold, winter night.

How's that for Roman comfort food?

Ingredients:

2-1/2 quarts chicken broth (preferably homemade)

5 large eggs

2/3 cup grated Pecorino Romano cheese

Dash ground nutmeg

2 tablespoons finely chopped, fresh, flat leaf Italian parsley

Crusty Italian bread, sliced

In an 8-quart stockpot, bring the chicken broth to a boil and keep it simmering (this is a light boil).

Meanwhile, in a 3 or 4-quart mixing bowl, whisk the eggs until mixture is uniform. Gradually whisk in the cheese and mix well.

Pour the egg mixture in a thin stream, constantly whisking, into the simmering chicken broth. In minutes, the egg mixture will turn into little torn shreds. Add a dash of nutmeg and the parsley.

Serve immediately with crusty bread and chilled white wine.

Note: We recommend imported Pecorino Romano cheese because of its sharp bite. When purchased by the piece, the flavor of the cheese is sharper, especially when grated just prior to use.

Text & Photograph ©2011 Nancy Real