May 2009 Archives

So were just in from a week in Italy where we tasted our way through the
Eternal City's trattorie and farm fresh markets.

Some of our favorite dishes...

Spaghetti a Cacio e Pepe~ Spaghetti with Cracked Peppercorns and Pecorino

Fave al Guaniciale ~ Fresh Springtime Broad Beans with Pancetta and Onion

Bruschetta ~ Grilled Bread Rubbed with Garlic, Olive Oil and Tomatoes

And...

a "must try" version of Mario Batali's lle di Carciofi ~ Fried Artichokes

6 baby artichokes
6 eggs, beaten
1/2 cup bread crumbs
1/4 cup flour
2 tablespoons Pecorino Romano, freshly grated
splash of water if needed
4 tablespoons extra-virgin olive oil
1/4 pound hunk of ricotta salata
the juice of one half lemon
sea salt and cracked peppercorns to taste

Trim the tough outer leaves of the artichokes and slice into quarters. Place the artichokes immediately into a large mixing bowl and add the eggs, bread crumbs, flour and grated Pecorino Romano. Stir to mix.

In a large saute pan heat the oil until smoking. Drop the artichoke mixture by the tablespoonful into the hot pan, forming little cakes, and cook until golden brown on both sides. Remove to a serving platter, sprinkle with coarsely grated ricotta salata, anoint with freshly squeezed lemon juice and season with sea salt and cracked peppercorns. Serve hot out.

See our photos...
taken in the open air piazza of the Campo de' Fiori where produce market stalls meet with the best of Roma's butchers, fish mongers and cheese makers.

Seasonally fresh in the month of May are zucchini blossoms, artichokes, favas, rocket lettuces, baby heirlooms, peas, asparagus, radicchio and more.

Just Picked Long Stem Artichokes

Tomatoes, Tomatoes and Tomatoes

Sculpted Radicchio

What a perfect evening it was for the girls to sit and chat and drink vino by candlelight on the front porch last night. And we served one of our favorite warm weather appetizers as well! Our simple "Summer Goat Cheese Appetizer" is a must try and everyone will rave!!!

plain goat cheese log
extra virgin olive oil, a light and delicate one
peppercorns, preferably a mixture of white, red and black, crushed
allspice berries. crushed
garlic, finely minced
fresh ginger, finely minced
orange zest
orange juice
jalapeno pepper, seeded, deveined and minced
fresh mint
fresh cilantro
reduced white balsamic vinegar
crushed red pepper flakes
sea salt

Preheat oven to 200 to 250 degrees. Place goat cheese log on serving platter and place in pre-heated oven for 20+ minutes or until warmed through.
In a small saucepan on a medium high flame, heat about one third cup of white balsamic vinegar and one third cup orange juice until reduced by half or until it reaches a syrup-like consistency, about 5 minutes. Set aside.

In a medium size saute pan... on a medium flame... in a little olive oil ... heat minced garlic, red pepper flakes, ginger and jalapeno until warmed through. Make sure you Do Not Burn!!!

Next add peppercorns, and allspice berries and heat through for 1 minute or so. Remove from heat, add fresh mint leaves, cilantro and orange zest and toss with tongs until wilted. Remove cheese from oven and top it with herb mixture. Drizzle entire platter and cheese with olive oil, the reduced white balsamic vinegar and orange juice. Anoint with a splash of fresh orange juice. Season with salt. Place a few whole dried chiles and a mint sprig on platter for presentation.

Serve immediately with crostini, sliced ciabatta or plain crackers. Small plates, forks and a large serving spoon work best here.