GATHERINGS Volume I
Total Page：16
File Type：pdf, Size：1020Kb
AT THE TABLE A TAV OL A GATHERINGS Volume I Michele and Joe Becci OUR ITALIAN TABLE Copyright 2020 © Our Italian Table All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. TABLE OF CONTENTS Introduction . 4 Our Story . 6 Menu Suggestions . 9 Because It’s Five O’Clock Somewhere . 11 Antipasti . 19 Zuppe e Pasta . 35 Carne e Pesce . 51 Verdure e Insalata . 71 Dolci . 81 Notes from Our Kitchens . 92 GATHERINGS OUR ITALIAN TABLE 3 GATHERINGS SIMPLE MEALS TO WELCOME FAMILY AND FRIENDS BACK TO THE TABLE There is an expression in Italian that is the tagline for Our Italian Table – ‘A tavola, non s’invecchia’ which translates to ‘At the table, one does not grow old.’. Now more than ever, as we navigate a new ‘normal’, this expression holds such meaning for us. We find ourselves craving the company of others; craving the love, intimacy and familiarity of a meal shared around the table; craving a cluttered, messy table with dishes piled high, ringing with echoes of laughter and friendship long after the meal has ended. And we crave simple meals that take little preparation but will bring our cherished friends and family back to the table. This collection of recipes is meant to be just that – simple meals from our kitchens to yours; from our heart to yours - recipes that call us back together again; without fuss; without pretention; made with love. Con affetto, Michele and Joe Becci GATHERINGS OUR ITALIAN TABLE 5 OUR STORY MICHELE & JOE BECCI We are two siblings who grew up as second generation Italian Americans in the small town of Phillipsburg, New Jersey; a town that saw a large influx of Italian immigrants in the early 20th century. Our love of cooking began with helping our mother in our little kitchen. Standing on chairs, we would help her roll the pasta dough, use our little thumbs to shape the gnocchi or gently stir the simmering pot of passatelli. Together, we rolled meatballs, kneaded dough, fried the eggplant. She was forever sharing her specialties with family and neighbors near and far. And thankfully, she passed on her passion for cooking to us. Our grandparents immigrated from Sicily, Naples and Le Marche in Italy. Their arduous journey across the sea to a new life only served to instill in them a deep desire to continue the traditions and rhythm of their former life in a new land; to build a life surrounded by the love of family. GATHERINGS OUR ITALIAN TABLE 6 Large family gatherings were the norm growing up, where good food was the foundation for a lifetime of memories filled with laughter and love. And no matter how great the hardships or struggles of the day, family and togetherness were what truly mattered. Creating our blog has brought us great joy in its ability to allow us to share our passion with our readers. Working from opposite coasts (Michele in Pennsylvania, Joey in California), we co-founded ‘Our Italian Table’ in 2008 as a way to share our love of Italian food; our heritage and family; the magic of all things Italy. Life’s greatest pleasures include not only the simple act of preparing a meal for loved ones but also sharing that meal as it was meant to be eaten – in the warm embrace of others at the table. So we welcome you to join us at the table. You can find us at: www.ouritaliantable.com Stay for a while, relax and enjoy. Salute! MENU SUGGESTIONS Just a few suggestions from us on how you might combine our recipes whether for a light weekday dinner or for a big ole’ Sunday gathering for family. Sunday supper with the family: Light lunch on the patio: Asparagus ricotta tart 31 Sicilian tuna stuffed cherry tomatoes 29 Neapolitan ragu’ with Mom’s Braised artichokes with white wine meatballs or braciole 45, 53 and garlic 25 Serve the pasta for first course Verdure scapece 75 Serve the meat for second course Ciambelline al vino 91 Torta Caprese 83 Saturday dinner with friends: Lunch with friends: Strawberry negronis 13 Bruschetta with tomatoes and garlic 21 Bruschetta with tomatoes and garlic and Asparagus ricotta tart 21 Minestrone verde 37 Asparagus ricotta tart 31 Maria’s roasted sausage and potatoes 61 Pasta sciue sciue 43 Strawberries in balsamic vinegar 85 Arista di maiale 57 At the Sicilian seaside: Verdure scapece 75 Grilled sar dines with salmoriglio sauce 27 Torta caprese 83 Spaghetti al limone 41 Weeknight on the patio: Whole roasted fish with fennel and lemon 65 Bruschetta with tomatoes and garlic 21 Limoncello ricotta almond cake 87 Cod in potacchio 69 Chocolate or ice cream (absolutely any kind) Lunch by the pool: Basil and mint infused white sangria 15 Snack time: Asparagus ricotta tart 31 Farinata 33 Italian tuna antipasto salad 79 Midnight fridge meal: Strawberries in balsamic vinegar 85 Frittata di spaghetti 49 GATHERINGS OUR ITALIAN TABLE 9 BECAUSE IT’S FIVE O’CLOCK SOMEWHERE Strawberry Negroni Basil and Mint Infused White Sangria Caffe’ Sospeso NAME Sub Name Description Ingredients Instructions GATHERINGS OUR ITALIAN TABLE 12 STRAWBERRY NEGRONI One of our favorite cocktails – the classic Negroni – with a twist. Don’t forget to macerate the strawberries a few hours ahead of time! For the macerated Macerate the strawberries: strawberries: (This simply means add a bit of sugar and let sit for About 2 cups fresh a few hours in the refrigerator to allow the syrup to strawberries develop.) Reserve a few strawberries for garnish. Hull 1tablespoon sugar and slice the rest of the strawberries and place in a small bowl. Add in the sugar and stir to combine. Place in the For each negroni: refrigerator for a few hours. Depending on how many 1 ounce macerated cocktails you are making, you may have extra for other strawberries tasty uses. 1 ounce gin Muddle the strawberries: 1 ounce sweet vermouth In a small bowl, place about 1 ounce of macerated 1 ounce Campari strawberries for each negroni you will be making. Give them a good muddle to break up the berries. Fresh thyme sprigs, for garnish For each negroni: Fill your glass with ice. Add in about 1 ounce of macerated strawberries followed by the gin, vermouth and Campari. Stir. Garnish with thyme sprig and a fresh strawberry. Don’t panic if you forget to macerate your strawberries! Just muddle up some fresh berries – it will still be a tasty cocktail. GATHERINGS OUR ITALIAN TABLE 13 BASIL AND MINT INFUSED WHITE SANGRIA We love this simple summer sangria that will keep you refreshed all season long. Here we used white grapes, peaches, lime juice, mint and basil. Don’t get all worked up about the proportions of the ingredients. Add more or less as you desire. And you can practice all summer to get your favorite proportions just right! 1/4 cup sugar Prepare the simple syrup: In a small saucepan over low heat, combine the sugar and water. Stir until the sugar is 1/4 cup water dissolved. Remove from heat to cool. About 1 cup white grapes, cut in half In a carafe, combine the simple syrup, grapes, peaches, sliced lime and sprigs of basil and mint. Pour in the 1 peach, sliced bottle of white wine. Add juice from the second lime. Stir. 2 limes, one sliced thinly; Allow to chill for a few hours. one for juicing To serve, spoon some of the fruit in a glass. Pour the A few sprigs fresh basil wine over top. Top with some sparkling water or club A few sprigs fresh mint soda. Garnish with a sprig or two of fresh basil or mint. Serve and enjoy! 1 bottle dry white wine Sparkling water or club soda Additional sprigs basil, mint for garnish GATHERINGS OUR ITALIAN TABLE 15 NAME Sub Name Description Ingredients Instructions GATHERINGS OUR ITALIAN TABLE 16 CAFFE’ SOSPESO There is an Italian tradition that originated in Naples during World War II in which a patron of a caffe orders an espresso for themselves and pays for a second one as well. The owner then deposits a ticket or stub into a container or basket for the second coffee. Anyone needing a coffee but unable to afford one can simply take a receipt from the pot and receive an espresso for free. Both donor and recipient are anonymous; a small gesture of generosity and solidarity in the face of adversity. This tradition is known as caffe’ sospeso, or suspended coffee. This simple act of kindness speaks to the immense generosity of the human heart. Today in these times, it is important for us all to pay it forward in any way we can. So perhaps the next time you buy that morning coffee, you too might help continue the tradition and buy a caffe sospeso for the person behind you line. GATHERINGS OUR ITALIAN TABLE 17 ANTIPASTI Bruschetta with tomatoes and garlic Cleaning artichokes Braised artichokes with white wine and garlic Grilled sardines with salmoriglio sauce Sicilian tuna stuffed cherry tomatoes Asparagus ricotta tart Farinata NAME Sub Name Description Ingredients Instructions GATHERINGS OUR ITALIAN TABLE 20 BRUSCHETTA WITH TOMATOES AND GARLIC Yields 6-8 appetizer portions This very simple ‘recipe’ is taught at my friends’ cooking school, Locanda Demetra in Montalcino where the students happily munch these bruschetta (and of course, drink a bit of vino) while preparing the rest of their meal.