A sunny dish for this rainy day: Zucchini alla scapece

zucchini alla scapece 1

Oh my . . . how long has it been! So long that I almost feel as intimidated as I was when I wrote my first post. In fact, one of the reason why I haven’t been writing is because I did not know how to come back. I kept thinking: “Am I supposed to explain my absence or just pretend I never left ? “. I felt like a child cheating in school, trying to find a good excuse to explain why I had not completed my homework. I have been debating about the right story or topic to return to my blogging, but nothing felt adequate.

Last month, on my FaceBook page, I posted a photo of a dish I had prepared for dinner, ” zucchini alla scapece“. The kind comments that I received and my subsequent promise to post my recipe gave me  the push I needed to come back. I finally realized that I didn’t need to justify my absence and certainly I did not need a big ‘scoop’ to make a come back. So here I am!

The heat wave of last month reminded me a lot of my summer days in Italy, especially when I was a child. The house would get very warm in the afternoon, my mom would open all the windows to facilitate air circulation which really didn’t help much. Despite the heat, my beautiful mother, wearing her sleeveless dress, her hair gathered into a fancy chignon, and tiny sweat beads trickling down her forehead, would spend many afternoon ” ai fornelli” ( by the stove). While thinking of her and those hot days, the one dish that came to mind were the “zucchini alla scapece“, I could almost smell the oil frying.

I am keeping my promise and here it is is my mother’s recipe of  ‘Zucchini alla scapece’, which is simply fried zucchini, marinated in wine vinegar.

The ‘zucchini alla scapece’ are usually served as ‘antipasto’ (appetizer), however, they are also delicious layered on top of some fresh mozzarella in a sandwich made with focaccia or ciabatta bread. In my family we also like to eat them as side dish.

I must admit that my mother’s original recipe includes an additional step which I have omitted. My mother used to slice the zucchini into roundsnot to thick and not too thin, but just right. She would laid the slices on a large tray covered with a kitchen towel and then she set the tray on a chair on the balcony in the sunshine. The slices of zucchini would dry in the sun and a slight curly edge would form. As a child I really didn’t know why she would do that; Only many years later – when I started to show some interest in cooking – I realized that drying the zucchini prior to frying would prevent them from absorbing too much oil; it would also make them slightly crispy.

My decision to make the zucchini alla scapece came suddenly and in the early evening. I had not time to dry the zucchini in the sunshine, however, I lined a tray with paper towels and I arranged the sliced zucchini on top.  I also sprinkled them with salt to facilitate the releasing of water.  I let the zucchini rest for 30 minutes then patted dry with a kitchen towel.

Zucchini alla scapece2

I hope the result would have satisfied my mom. It sure satisfied my husband!

Zucchini alla scapece

Cosa serve (What you need):

6 small zucchini sliced  into 1/4 inch thick rounds

2 garlic cloves, thinly sliced

A small bunch of fresh mint leaves minced plus few whole leaves to garnish

Kosher salt

Freshly ground black pepper

¼ cup red wine vinegar

Extra virgin olive oil for frying

Cosa fare (What to do):

  • The first step is the prep of the zucchini as explained above. Prior to slicing the zucchini, remember to rinse them thoroughly under clod running water, rubbing with your hands to remove any grit.Zucchini alla scapece 3
  • Heat 1/3 cup of oil in a frying pan over medium-high heat. The oil should be enough to come 1/4 inch up the pan’s sides.
  • When the oil is quite hot, fry the zucchini in one layer, without crowing the pan. The oil should be hot enough to sizzle in contact with the zucchini.

zucchini alla scapece 4

  • Watch the zucchini and turn them over when they become golden on one side. When they are golden brown on both sides, with a slotted spoon transfer them into a serving bowl.

zucchini alla scapece 5

  • Drizzle with the vinegar, sprinkle with salt and black pepper, finally add the minced leaves of mint. Gently toss and set aside to cool down at room temperature.
  • Before serving garnish with few leaves of mint.

zucchini alla scapece 6

It’s a rainy and gloomy day here in Frederick today, I hope this dish will brighten your day.

Which dish reminds you of the summer hot days of your childhood?

A Fall recipe: Butternut Squash Risotto with Fontina Fonduta

It’s warm and creamy and delicious … keep reading you will love it!

Today I am giving you a break from my Italy trip journal and I am sharing one of my favorite Fall dish: Risotto di zucca con fonduta di Fontina (Butternut squash risotto with Fontina cheese sauce).

Fontina is a typical cheese from the Italian region of Valle d’Aosta. Fonduta is a variation of the classic cheese Fondue.

It ‘s a classic Italian pumpkin risotto in which I substituted the pumpkin with butternut squash. Also, while in a typical risotto recipe you add butter at the end to “mantecare” (final step to make it creamy), I added Fontina cheese sauce instead.

I did not inherited this recipe, I don’t  remember my mother ever using pumpkin in a recipe. My mom was from Naples and the Risotto alla zucca (pumpkin risotto) is typical of Northern Italy so, although she wasn’t opposed to recipes out of her comfort zone, zucca was not in her repertoire. I honestly don’t particularly enjoy the pumpkin’s taste myself; I find it too sweet. However, I have been substituting pumpkin with butternut squash in all pumpkin based recipes (including pumpking gnocchi and pumpkin ravioli) and my family and I enjoy its milder and nuttier flavor.

In a previous post I told you that risotto is one of my favorite dish to prepare and I have shared the recipe of my Shrimp Risotto. I also explained that risotto is a way of preparing riso (rice) rather than a recipe and I have mentioned that the variety of rice you use will affect the recipe. The best rice for risotto is the Vialone Nano, which belongs to the semifino variety. This variety has medium long grains and it has a good ability to release the starch that ensures the creaminess of the risottoCarnaroli and Arborio, both in the ultrafino variety, are good alternatives.

One of my brother’s client in Novara – one of the main area of rice production in Italy – asked me to test a Vialone Nano of his production. The name is ECORÌ and it is an eco-friendly rice.

I tried the rice and I liked it; it cooked nicely and the final product was very creamy. The problem is that I doubt I will find this rice in my area so: “dear friend at ECORÌ, I would love a case of rice!”

Ricetta

Risotto alla zucca con fonduta di Fontina

Cosa serve ( What you need) for 4 people

For the risotto

2 tbsp. extra virgin olive oil

2 tbsp unsalted butter

1/2 medium onion finely chopped

1 shallot finely chopped

2 cups rice – Vialone Nano, Carnaroli or Arborio

1 butternut squash peeled seeded and cubed (about 1-1/2 pound)

1/2 cup dry white wine

Salt

Black pepper

Grated Parmigiano-Reggiano

6 cups vegetable broth

For the fonduta

2 oz. Fontina cheese cubed

2 tablespoons flour

2 tablespoons unsalted butter

2 cups whole milk

1 tablespoon grated Parmigiano-Reggiano

1/4 teaspoon grated nutmeg

Salt and pepper

Cosa fare (What to do)

First prepare the fonduta. While you are preparing the fonduta, bring 6 cups of vegetable broth to boil and keep it hot; you will use it for the risotto.

  • Melt the butter in a saucepan over the low heat, and whisk in the flour until well blended.

  • Slowly add the milk, whisking until the mixture thickens slightly.

  • Add the Fontina, the Parmigiano- Reggiano, and the nutmeg and stir until to combine. The result has to be smooth, silky, and slightly thick sauce.

  • Season with salt and pepper, cover the sauce with plastic wrap and set aside.

Preparing the risotto.

  • In a heavy-bottom pan, heat the oil and  half butter with the onion and the shallot.

  • Once the onion has softened add the butternut squash, salt, and pepper and cook until the squash cooks to a purée.

  • Move the purée around the sides of the pan to create a large hot spot in the middle. Add the remaining butter and scrape the bottom of the pan to release the bits of squash.
  • Add the  rice to the pan and toss to coat with the butter.

  • When the rice is translucent, add the wine and stir until the wine evaporates. At the same time start incorporating the purée into the rice. Start adding 1/2 cup of hot broth at the time, stirring with a wooden spoon, until all of the liquid has been absorbed.

  • Continue adding the broth 1/2 cup at the time, stirring constantly.

  • Taste the rice for texture and seasoning, it should be al dente, tender but not mushy.
  • When the rice is ready, turn off the heat and stir in the fonduta until it is all blended with the risotto. Add 2 tablespoons of grated Parmigiano-Regiano and give it one more stir.

  • Plate into individual bowls, top with Parmigiano and garnish with fried sage leaves (oops, I burned my sage so I used a fresh leaf instead!).

As promised here it is my perfect Risotto, warm, creamy, flavorful and delicious . . . buon appetito!

Which one is your favorite Fall recipe?

Related post: If it’s Friday . . . it’s Pesce!

A Recipe from Sicily . . . Pesto Trapanese.

When speaking of Pesto, the Italian region of Liguria naturally comes to mind. It is in fact in this region that one of the best known Italian recipes originated. In one of my previous posts I have already shared a variation of the traditional Pesto Ligure, the Trenette Avvantagiae The recipe however, was still one of the Italian Riviera.

Today I will share a new variation, this time from the region of Sicilia, specifically from the city of Trapani. You might be wondering about the connection between these two regions so far apart.

Genova, as you might know, between the 10th and 13th centuries, was one the four Repubbliche Marinare practicing extensive trading in the Mediterranean and partecipating in the Crusades. During their journeys, the Genoese ships, coming from the East, used to stop in Trapani, which was one of Sicily’s most important harbors. The Genoese sailors introduced the Ligurian pesto to the local sailors who in turn adapted the recipe to their traditions and local produces, such as mandorle (almonds) and pomodori (tomatoes).

A summer dish whose secrets lies in the quality and fresheness of its ingredients. Hot pasta is simply tossed into this hearty, creamy sauce for a simple yet satisfying meal. The cut of pasta traditionally used is called busiati, a fresh pasta, which is similar to the maccheroni al ferro and fusilli. These shapes of pasta all have in common the way they are made, with the aid of a “ferro” (similar to knitting needle) or a “ buso” – hence the name busiati – (a wooden stick from a local plant). In my dish I used dry maccheroni that I was fortunate to find at my local grocery store.

Fusilli would be a perfect option and I, personally, wouldn’t mind using this sauce with bucatini.

The Pesto Trapanese is also characterized by the absence of cheese, however, in my recipe I did add some pecorino cheese. I also used cherry tomatoes rather then regular tomatoes. Using the cherry tomatoes allows for a shorter time in the food processor which subsequently helps in keeping the texture of the almonds.

Note: traditionally a mortar and pestle should be used.

Enjoy the recipe with a glass of chilled Regaleali Bianco di Sicilia!

 La Mia Ricetta

Maccheroni con Pesto Trapanese

Cosa Serve (What is needed)

1-1/2 cup cherry tomatoes (ripe)

15 leaves of fresh basil

1 cup of whole almond

1 clove of garlic peeled, cut in half and inner green core removed.

½ cup extra virgin olive oil

1/3 cup freshly grated pecorino cheese

kosher salt

1 pound of fusilli or bucatini

INGREDIENTI

Cosa Fare (What to do)

Put the food processor bowl and its blade in the fridge (this will prevent the basil from becoming dark).

In a large pasta pot bring the water to boil. You will use the boiling water first to blanch the almond and the tomatoes, and then to cook the pasta.

Rinse the cherry tomatoes, cut in half and squeeze out the seeds.

Clean the basil with a damp kitchen towel.

When the water start boiling add the almonds and after 70 seconds add the tomatoes.

After 20 seconds, with a skimmer, pull both the almonds and the tomatoes out of the water and transfer to a colander. Add salt to the boiling water, lower the heat and cover to keep the temperature just below boiling.

Peel the tomatoes and set aside.

Skin the almonds and transfer to a small frying pan.

Slightly toast the almond and then let them cool completely.

Once the almond have cool down you are ready to assemble the sauce. At this time you are also ready to cook your pasta. Turn the heat up, bring the water to boil and cook your pasta “ al dente”!

In the food processor grind the almond, garlic and salt.

When the almonds are roughly chopped, add the basil.

Pulse until all the basil looks like is finely chopped and blended with the almonds. The mixture should result creamy but at the same time grainy. You should be able to see and feel small bits of almonds.

Add the tomatoes and pulse until they blend into the mixture.

Lastly add the pecorino cheese and the oil and pulse to blend.

Spoon 1/2 of the sauce into a large serving bowl and diluted with some of the pasta water.

Drain the pasta and drop into the bowl and toss quickly to coat the pasta. Add the remaining sauce and toss again.

Serve in individual bowl with a sprinkle of pecorino cheese.

MACCHERONI AL PESTO TRAPANESE FOR YOU TO ENJOY!!!

If it’s Friday. . . it’s Pesce!

My Risotto ai Gamberi!

Last week I had tweeted this picture and I promised that I would have followed up with a post, so here I am, as promised.

Risotto ai gamberi (Risotto with shrimp) is one of my favorite dish to prepare. It is comforting and fresh at the same time, perfect for Spring.  To me it represents the fusion of Northern and Southern Italy, a good example of Mediterranean diet and just simple goodness.

Risotto is a way of preparing riso (rice) rather than a recipe. The archetype of risotto is “Risotto alla Milanese“, you know. . .  that wonderful yellow risotto – with zafferano (saffron) – that is always married to the “Ossobuco“.

Although the Northern Regions of Lombardia and Piemonte are the capitals of rice, the use of the rice in cooking started in Naples (yes, I know I am biased!) where it was brought by the Spaniards in the fourteenth century. The Neapolitan, however, rapidly became “mangiamaccheroni” (pasta eater) and the rice soon travelled North. In Northern Italy, in particular in the wet Valle del Po (Po Valley), the cultivation of rice found the perfect environment. The immage of the flooded risaie (rice field) are quite impressive.

In 1949, the Italian movie Riso Amaro (Bitter Rice), nominated for the 1950 Academy Award for Best Motion Picture Story, was shot in the countryside and rice-fields of the Po Valley. The story deals with the vicissitudes of the mondine (rice-weeders).

Yet, how can we forget the Sartù? It is one of the richest and elaborated piatti (dish), based on rice, of the traditional Neapolitan cuisine. In the ‘700, Naples was ruled by the French Royal House of Bourbons. The chefs of the Royal French Court developed this recipe; its original French name was Sur-Tout which then became Sartù.

 The Sartù is a sort of rice dome stuffed with meatballs, sausage, peas, mushrooms, boiled eggs, mozzarella and more. . . my husband’s grandmother – nonna Lucia –  used to make it and my husband still rave about it. I am not ready yet for this elaborated preparation but I promised myself that one day I shall try. I will keep you posted.

Back to the rice, there are different varieties of rice: riso tondo or comune (round rice or common), riso fino (fine-rice or rice up), riso semifino (semi-fine rice), riso ultrafino (grain rice, super fine).

The variety of rice you use will affect the recipe. The best rice for risotto is the Vialone Nano, which belongs to the semifino variety. Arborio and Carnaroli, both in the ultrafino variety, are good alternatives.

Carnaroli and Arborio

The Vialone Nano has medium long grains and it has a good ability to release the starch that ensures the creaminess of the risotto. The Arborio and Carnaroli have large and long grain and release less starch.

Once you master the art of preparing the basic risotto, you can let your imagination fly and create any combination you like. I am from Southern Italy and yet, Risotto is one my favorite dish. I make risotto with anything I fancy and anything that it is in season: asparagus, radicchio, lemon, beans, zucchini, potatoes, peas, artichokes, mushroom, butternut squash, safron, gorgonzola cheese, cuttlefish ink, seafood. . . and of course with shrimp!

In my recipe, Risotto, the most typical preparation of Northern Italy, meets the flavor of the Mediterranean Sea and the culture of fish of Southern Italy . . .what better combination!

So here it is, for yet another meatless Friday (or meatless Monday), I give you My Risotto ai Gamberi. This recipe is my own, I have experimented through the years and although it is not the canonic recipe, it is my family’s favorite. To me, that’s all that matters. I hope you will give it a try, I am sure you will love it!

Ricetta Risotto ai Gamberi

Risotto with shrimp

Ingredients for 4 people

2 tbsp. extra virgin olive oil

4 tbsp unsalted butter

1 medium onion finely chopped

2 cups rice – Vialone Nano, Carnaroli or Arborio (Carnaroli is what I had on hand)

20 medium/large shrimp

1/2 cup dry white wine (I also like to use Marsala wine which will make the dish slightly sweeter)

1/4 cup heavy cream

fresh parsley (or few sage leaves)

For the broth

4 -1/2 cups of cold water

2 tsp extra-virgin olive oil

shrimp skin and heads (also tails if you decide to remove them)

1/2 medium onion roughly chopped

1 leek sliced

2 tsp tomato paste

few black pepper grain

salt

Directions

Start with the broth.

Peel the shrimp and remove the head. I like to leave the tail but you can remove it if you want. In a sauce pan heat 2 tsp of extra-virgin olive oil and add the skins and heads (and tails) of the shrimp. Add the onion and leek, stir to coat with oil. Add the cold water, the black pepper grains, and the 2 teaspoons of tomato paste.  Stir to dissolve the tomato paste, this will give the risotto a pretty pink color. Bring to boil and let simmer for 20 minutes, add salt to taste and keep it warm.

Meanwhile devein the shrimp.

In a heavy-bottom pan, heat the oil and 2 tbsp of butter with the onion. Once the onion has softened add the shrimp and and cook on both side until they had taken on color. Remove the shrimp from the pan and set them aside keeping them warm.

Take eight (8) of the shrimp and transfer into the bowl of a food processor, add 1/4 cup of broth and purée the shrimp. Add 1/4 cup of heavy cream and blend together. Set aside.

Add a 1 tbsp of butter and scrape the bottom of the pan to release the bits of shrimp. Add the  rice to the pan and toss to coat with the oil/butter. When the rice is translucent, add the wine and stir until the wine evaporates.

Strain the broth and start adding 1/2 cup at the time, stirring with a wooden spoon, until all of the liquid has been absorbed. Continue adding the broth 1/2 cup at the time, stirring constantly.

After about 15 minutes, add the shrimp purée and the whole shrimp. Stir to combine and continue cooking and stirring for additional 2-3 minutes while keeping adding the broth as necessary.

Taste the rice for texture and seasoning, it should be al dente, tender but not mushy.

When the rice is ready, turn off the heat and stir in the remaining butter, this last step is called mantecare, which I cannot really translate but it makes the risotto perfetto (perfect), so don’t skip it!

Spoon your risotto into serving bowl, sprinkle with freshly grounded pepper and top it with fresh prezzemolo (parsley) – which is typical –  or, as I did, just decorate with a fresh, small foglia di salvia (sage leaf).

Isn't pretty?

Eat it right away!

Spring is on the corner. . . green peas are calling!

The warm days leading to Primavera (Spring) are here and this wonderful season comes with a basket full of fresh produce. While it is true that it is possible to find almost any produce all year long either frozen, grown in greenhouses or coming from somewhere on earth, there is not better satisfaction than using seasonal, local ingredients.

Which one amongst produce speak to you about Spring? To me is piselli (green peas)! How can I forget  when as a child, on my mom side, I was helping to shell the piselli freschi (fresh green peas)! And when a very tiny one would come out of the pod,  I would eat it just like that, raw. . . and I can still taste the sweetness of it.

I definitely associate certain dishes with Spring. One is the Agnello di Pasqua (Easter Lamb), baked with green peas and potatoes, and another one is definitely the pasta e piselli (pasta and green peas).

My other Spring favorites are carciofi (artichokes) and asparagi ( asparagus).

Two nights ago, the warm weather and a trip to the grocery store reminded me that it was no longer time for stew, polenta, and soup but it was time to switch – just like your wardrobe- to the Spring menu.

And guess what? A basket of fresh green peas was before my eyes, just waiting for me, and I immediately knew what was going to be on my dinner table : pasta e piselli, of course!

Before I give out my recipe, there is something I should confess. To my complete disappointment, once I started shelling the fresh green peas I soon realized that they were not very good; the peas inside the pods (except for a handful) didn’t have the bright green color that you would expect, they were pale and hard. After the initial discontent, I got over the fact that I couldn’t actually use the fresh spring green peas that I was longing for, but I had to rely on the bag of frozen organic sweet peas that was in my freezer. Except for my personal disappointment the final product was delicious anyway.

For the most part, this is the traditional recipe of pasta e piselli like my mom used to make. I have added, however, few unconventional elements: the snow peas for crunchiness and the fresh mint for aroma and freshness. I also puréed part of the green peas to achieve some creaminess.

I hope you will enjoy it. Oh, and did I mention that you can add this dish to your meatless Friday (or Monday) and to your Mediterranean diet’s recipe book?

Which is your favorite Spring recipe? Do you usually make an effort to use seasonal, local ingredients?

RICETTA PASTA E PISELLI

Ingredients for 4 persons

2-3/4 cups mezzi ditalini tubetti pasta (My preferred brand is De Cecco)

2 pounds of fresh green peas (this should yield to 2 or 2-1/2 cups of unshelled peas)

OR 1 bag of frozen sweet peas

1/2 onion finely sliced

1 slice of ham 1/4 inch thick and cut into short strips (I use grilled Tuscan cooked ham). You can also use pancetta cubed into 1/2 inch pieces.

4 tablespoon extra virgin olive oil

salt and pepper to taste

4 cups vegetables broth (warm)

10 snow peas

few leaves of fresh mint

Directions

If using frozen peas:

1)  To defrost the peas I place them in a colander and I set the colander under cold running water for few minutes. Transfer half of the peas to a food processor, start pulsing, add a little broth and run the food processor to purée the peas. Set aside.

2) In a heart ware pot heat the oil with the onion and the ham. Add some salt and cook until the ham is golden. Add the snow peas and the whole peas and stir to combine the flavors.

3) Add the peas purée and stir to combine. Add few leaves of mint (save 4 for presentation).

4) Cook few more minutes then add 3 cups of the broth. Add salt, pepper  and cooking on medium heat, bring to boil. add the pasta and cook for the required time (if more liquid is needed add the remaining broth). Make sure you stir frequently so the pasta doesn’t stick together and do not over cook the pasta, it must be al dente!

4) Before spooning into individual plate remove the mint’s leaves (once they are cooked the color is not appealing). Plate the pasta and right before serving decorate with a small leaf of fresh mint. If you desire you can drizzle with some extra virgin olive oil.

Doesn’t just the color of this dish tell you that is Spring?

Wow, this dish is quite green. Italian twist on St. Patrick’s day anyone?

NOTE: if you are using fresh peas, during step 2 will shall add all the unshelled peas. You will skip step 3. In step 4 you will cook the peas for 15 minutes then spoon off 1/2 of the peas, purée them in the food processor and then transfer back into the pan. Cook 5 more minutes, bring to boil and then follow the directions for cooking the pasta.

Friday night flavorful meatless dinner

Who said that the days of magro (days of fasting or meatless) cannot be flavorful?

Do you know that during the Middle Age, the Christian’s observance of Lent and the various religious fasts added up to an estimated 130 days a year?

The Italian cuisine is rich of exquisite meatless dishes based on fish and vegetables, and today I am going to share with you My Friday night dinner. Two recipes, simple enough to require only a handful of ingredients and only 30 minutes of your time, but at the same time, rich of flavor, comforting and satisfying.

Pesce Spada in salmoriglio (Swordfish in Salmoriglio), with a side of Melanzane a funghetto.

Both dishes are perfect examples of Mediterranean diet. In fact, fish, vegetable, olive oil, and aromatic herbs are the staples of this diet.

The pesce spada in salmoriglio is a typical recipe of both the Calabria and the Sicilia  regions. The melanzane a funghetto is a contorno (side dish)  typical of the Neapolitan cuisine. For the eggplant, I use my mom’s recipe which also happens to be my husband’s favorite. In the most canonical version of the recipe, the eggplants are deep fried, the tomato sauce is cooked separately and the two ingredients are combined only at the end. My mom’s recipe, however, is a little lighter, because the eggplants are not deep fried.

The swordfish is simply grilled or – when it’s cold outside – seared in a skillet, and it is then drizzled with the salmoriglio, which is a raw sauce made with olive oil, fresh parsley, fresh oregano, lemon, garlic, and capers. As often happens, there are several variations of this sauce, some with capers some without, some where the sauce is simmered  a bagnomaria (wet bath) and some where the ingredients are simply emulsified. I do use the capers and I do the wet bath.

I shall say that in the preparation of the salmoriglio the use of the fresh oregano is important because is less pungent than the dry oregano, but I have to confess that last night I realized too late that my oregano’s plant had not survived the winter and that I had forgotten to buy a fresh spring at the market. Solution: use dry oregano, a little stronger flavor but, still good.

Well, I am sad to say that the oregano was not the only thing missing. . . the whole herbs section went forgotten! The BASIL!! How could I have forgotten the basil for my eggplant? Oh, I have an excuse: at the end of summer I freeze my fresh basil. Few weeks ago, however, my freezer broke and I was forced to throw away everything. . . including my basil. My mom’s melanzane a funghetto without the sweet scented basil would have been a big NO-NO, yet my husband and I enjoyed the dish and were happy to have leftover for today’s lunch.

RICETTA PESCE SPADA IN SALMORIGLIO

Swordfish is Salmoriglio Sauce

Ingredients for  4 persons

4 swordfish steak, not too tick

A handful of flat-leaf parsley

2 sprigs of fresh oregano

1 garlic clove

1 tablespoon of capers ( I prefer caper in salt)

The juice of 1 lemon

1 tsp of grated lemon zest

extra virgin olive oil

salt and pepper.

Directions

Start with the salmoriglio sauce. Finely chop the garlic, oregano and parsley with a knife or, like me with a mezzaluna (half-moon chopper) – did I tell you this is one my favorite kitchen gadget? – and set aside.

In a small bowl wisk together ¼ cup of extra virgin olive oil, the lemon juice and a pinch of salt. Wisk the ingredients, set the bowl in a small pan with simmering water on low heat – this is the bagnomaria (water bath) – and add the minced garlic, parsley and oregano, wisk and let the sauce slowly warm up.

Lastly add the chopped capers and the grated lemon zest. One more wisk and it’s ready!

For the fish,  grease a grill grate with olive oil and set it over high heat. Sprinkle both sides of the fish with kosher salt and black pepper.

Once the grill is hot, cook the swordfish, for about 5 minutes per side ( 3-4 minutes for thin steak).

The flash has to be opaque. Make sure it is nice and browned at least on one side.

Plate the swordfish and drizzle with the sauce on top.

Doesn’t it look delicious?

And to go along . . .

RICETTA MELANZANE A FUNGHETTO

(In Naples these are called Mulignane a fungetiello)

Ingredients for four persons

4 eggplants (possibly the Italian kind, long and small)

1 can of chopped plum tomatoes ( San Marzano are the best)

extra virgin olive oil

1 glove of garlic

salt

few leaves of basil

Directions

Dice the eggplant, transfer to a colander sprinkle with salt, cover with a flat plate and put something heavy on top. Let sit for 1 hour so the eggplant will release all the bitter water out of the eggplant. Rinse, squeeze and pat dry.

In a frying pan heat 6 tablespoon of olive oil with a clove of crushed garlic. When the oil is warm and the garlic is golden, add the eggplant, stir well so they are coated with the fragrant oil and cook for 10-15 minutes on medium heat.

Add the chopped plum tomatoes and salt to taste.

Cook 10  more minutes. Lastly add the hand chopped basil – NO BASIL IN MINE THIS TIME! –

This is not just a delicious side dish, think of it as a great appetizer along with some fresh mozzarella or, on top of crostini (toasted bread bruschetta style).

NOTE: A funghetto, means in a small mushrooms style. When the eggplants are diced in small cubes and fried the are indeed similar to mushrooms.