Panzanella

Another Italian late summer favorite.


Panzanella
Panzanella is an Italian Bread salad that is commonly made in the Tuscan region of Italy. It consists of toasted bread, fresh tomatoes, basil and a light vinaigrette along with whatever leftover ingredients may be on hand – perhaps roasted peppers, cucumber, olives, lettuce, garlic or whatever one prefers. The amounts here are approximate, as this type of dish is really one where you can add as much or as little of anything. The only musts here are the toasted bread, tomatoes, basil and dressing. The key to a successful panzanella, besides best quality ingredients, is adding the right amount of dressing – just enough to moisten the bread and not so much that it is soggy. The richness from the buttery olive oil should cause the bread to just melt in your mouth.


Serves 6

1/2 pound stale rustic bread, cubed
1/2 teaspoon mustard
2 tablespoons fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
2-3 tablespoons best quality extra virgin olive oil
4-5 medium size heirloom tomatoes, cut into wedges
1 small cucumber, peeled and sliced
1/2 red onion, thinly sliced
1/2 cup fresh basil
2 tablespoons fresh parsley
1 clove of garlic, thinly sliced
sea salt
fresh ground pepper

Preheat the oven to 350 degrees F. Spread the bread cubes onto a baking sheet and toast until slightly golden, about 10 minutes. Set aside and let cool.
To make the dressing, combine the mustard, salt, pepper and lemon juice. While whisking, slowly pour the olive oil into vinegar mixture. This dressing can be made a day ahead of time and kept in the refrigerator.
Combine the tomato, cucumber, onion, basil, parsley and garlic in a salad or serving bowl. Pour over half of the dressing. Add the toasted bread cubes and enough of the dressing so that the salad is well dressed but not soaked. If the salad seems underdressed drizzle over a bit more olive oil and vinegar. Season with salt and pepper and serve immediately.

For the End of Summer

Hand Cut Pasta with Basil Pesto, Green Beans and Potatoes
As the curtains close on this summer's stage, I thought it would be appropriate to share my adaption of a classic Italian summer dish.


Green beans and potatoes may seem like an odd addition to pesto and pasta, however they are commonly found in this classic dish that originated in Genova, Italy. The first time I ate this dish was in one of the beautiful towns of La Cinque Terra, on the Linguaria coast of Italy. I was fifteen, at the time, and food was low on my lists of interest. So the fact that over 10 years later I can distinctly remember devouring this pasta, washing it down with an ice cold sprite, while sitting over the cliffs of the Mediterranean sea on a warm summer day, is a testament to how truly wonderful this dish really is. At an age where little impressed me, the rich flavors of this dish certainly left an impression on me.
In the recipe that follows, I cut fresh lasagna sheets by hand, yet any long fresh noodle will be wonderful too. And of course, store-bought linguine or spaghetti will work perfectly too. Just make sure to adjust your cooking time –fresh pasta takes a few minutes unlike dried pasta.
The key for this dish, as usual, is using the best quality ingredients. That means – fresh, fragrant basil; cold pressed extra virgin olive oil, and real Parmigiano-Reggiano cheese. Using anything less in this classic pesto is really just a waste of your time. I also like to use the small haricots verts, green beans, but if you can’t find them (as I couldn’t this time), any type of green bean will do. Creamy white or Yukon potatoes are best. In traditional Pesto Genovese the green beans and potatoes are cut up fairly small and play a lesser role against the pasta and pesto, however in this rendition of the dish, I wanted to serve the vegetable course and pasta all in one, so I went heavy on the green beans and potatoes. You can adjust the amount of vegetables to your own taste.




Hand Cut Pasta with Basil Pesto, Green Beans and Potatoes

Serves 6

1 large bunch fresh basil leaves (about 3 cups)
1/3 cup raw pine nuts, plus more for garnish
1 large clove of garlic, peeled
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup extra-virgin olive oil, plus more for serving
3/4 cup of freshly graded Parmesan cheese, plus more for serving
1 pound fresh pasta sheets, cut into strips or fresh pasta noodles
2 cups fresh green beans, trimmed and cut into 1/2 pieces
3-4 small white potatoes, peeled and cut into 1/3 inch cubes


To make the pesto, place the clean basil leaves (stems removed), pine nuts, garlic, salt and pepper in a large food processor. Blend until chopped. With the machine running, pour the olive oil into the small hole on the top of the food processor in a slow and steady stream. When the mixture is smooth and creamy add Parmesan cheese. Pulse until just combined. This mixture should be me made no more than one hour ahead of time or the basil will oxidize and turn black.
Fill both a medium and large pot with water. Bring both to a boil and add a teaspoon of salt to each.
Place the peeled potatoes in the medium pot of water and cook for about 5 minutes; then add the green beans. Cook for another 5 minutes or until both the potatoes and green beans are tender. Test with a fork. Drain the water from the potatoes and green beans, season with a bit of salt and pepper and set aside.
Meanwhile, add the fresh pasta to the large pot of boiling water and cook for about 3 minutes, or until al dente, but cooked through. Place the noodles and 1/2 cup of the pasta cooking water in a large serving bowl or platter. Pour the pesto over the noodles and toss together. If the pesto is still clumpy add another 1/2 cup or so of the pasta water. Gently toss in the warm potatoes and green beans. Serve in individual bowls and garnish with more Parmesan cheese, a drizzle of olive oil and a few pine nuts, if desired.

Italian Comfort Food

Crostini with Gorgonzola and Honey
Butternut Squash and Sage Risotto
Roasted Brussels Sprouts
Pear Crumb Cake





Crostini with Gorgonzola and Honey
These simple toasts are both sweet and savory and make a scrumptious pre dinner snack. I suggest using a medium/soft gorgonzola cheese, something in between dry and crumbly and gooey and soft.


Serves 8

Ingredients
- 1 French baguette
- 8 ounces of gorgonzola cheese
- about 1/4 cup good quality honey

Preheat oven to 375 degrees F. Slice the baguette 1/3 inch thick, at an angle. Place bread slices on a large baking sheet, and bake until golden brown, about 10 minutes, flipping half way through baking. Toast can be cooled and stored in a plastic zip lock bag overnight.
Place about 1 tablespoon of gorgonzola cheese on each bread slice and position all the toasts on a large baking sheet. Broil on high heat until cheese starts to melt, about 3 minutes. Place the toasts on a large serving platter and drizzle with honey. Serve warm.

Butternut Squash and Sage Risotto
There is nothing exotic about this risotto, however the classic combination of butternut squash and sage is so warm and comforting and therefore perfect for risotto, an equally warm and comforting dish.


Serves 6

Ingredients
- 10-12 cups vegetable stock
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound butternut squash, peeled, cut into 1/2 inch cubes
- 1 cup diced leeks
- 1/4 cup fresh sage, stems removed, plus more for garnish
- 2 cups Arborio rice
- 1/2 cup parmesan cheese, plus more for garnish
- salt and fresh ground pepper

Heat the vegetable stock in a medium saucepan and bring to a simmer. Meanwhile, in a medium size heavy bottom saucepan heat 1 tablespoon of the butter and the olive oil over medium heat. Add the diced leeks and cook, stirring occasionally, for 3-4 minutes or until soft. Add the butternut squash, season with salt and pepper, and sauté with the leek for 3/4 minutes more, or until tender and slightly caramelized. Reduce the heat to medium/low and add the rice and the fresh sage and stir all the ingredients together for 1 minute more. Ladle approximately 3/4 cup of the hot vegetable stock into the rice. Continuously stir and once the rice has absorbed almost all the stock (after about 3-4 minutes) ladle another 3/4 cup of stock into the rice. Repeat this process of adding 3/4 cup of stock into the rice once the previous stock has been absorbed until the rice is tender, about 35-45 minutes. Once the rice is tender, stir in the parmesan cheese and the remaining butter. Taste for more salt and pepper. Serve immediate and top with parmesan cheese and sage.

Roasted Brussels Sprouts
If you think you don't like brussels sprouts try them roasted before you settle on your decision. Roasting brussels sprouts in the oven until they are caramelized and crispy takes away that gaggy cabbage flavor and brings out a wonderful nuttiness.


Preheat the oven to 425 degrees. To trim the brussels sprouts, removed the outer leafs and cut off the stem end. In a large roasting pan toss the brussels sprouts with salt, pepper and olive oil. Roast for 25-35 minutes or until the brussels sprouts are caramelized and golden brown. Serve warm.

Pear Crumb Cake
One bite of this cake brings me back to Rossana’s table in Italy. The scent of almond extract and a hint of lemon give this simple cake the freshness and flavor that epitomizes a typical rustic Italian dessert. The delicate flavor and texture of the pear perfectly compliments the lightness of this cake. This light winter cake is the perfect contrast after a heartier meal.



Serves 8

Ingredients
Topping
- 1/2 cup all purpose flour
- 1/2 teaspoon almond extract
- pinch of salt
- 1/4 cup light brown sugar
- 3 tablespoons cold unsalted butter, cut into 1/4 inch pieces
Cake
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla bean extract
- 1/4 teaspoon lemon zest
- 1 teaspoon almond extract
- 2 eggs
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 2 teaspoon baking powder
Pears
- 2 firm pears
- 1 teaspoon fresh lemon juice
- pinch of salt
- 1/4 teaspoon vanilla bean extract

To make the topping combine the flour, almond extract, salt and sugar. Use your fingers to rub the cold butter into the dry ingredients until it resembles coarse crumbles. Refrigerate until needed.
Preheat the oven to 375 degrees F. Lightly grease a 9 inch springform pan with butter. Line the bottom of the pan with parchment paper.
To make the cake, cream the butter and sugar together until light and fluffy, about 4 minutes on medium speed with a mixer. Add the lemon zest, vanilla bean extract and almond extract. Add the eggs, one at a time, mixing after each addition. Gently stir in the dry ingredients (flour, baking soda and salt). Pour the batter into the prepared pan.
Peel and core the pears, then slice into approximate 1/4 inch by 1/2 inch slices. Toss the pears with the lemon juice, salt and vanilla extract. Pour the pears on top of the cake batter. Finally, evenly distribute the crumb mixture on top of the pears. Bake for 50-60 minutes or until the cake is golden brown on top and is cooked in the center. Let the cake cool for 15 minutes, then remove the sides of the springform pan. Use a spatula to slide the cake off the bottom of the pan and peel off the parchment paper, or leave pan bottom on cake. Serve warm or at room temperature with a dollop of whipped cream.