The Menu
Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella
Sicilian Fennel Salad
Warm, crusty bread
Espresso Caramel Custard (Fior di Latte al Caffe)
The Recipes
Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella
Serves 4
Since the tomatoes here are not cooked, you'll really notice their flavor--or lack of it. Make this sauce in the summer when fresh tomatoes are at their peak. The garlic is heated briefly in the oil, and then the garlicky oil is tossed with the spaghetti so the flavor is dispersed throughout the dish. The pasta is equally good warm and at room temperature.
Recipe reprinted by permission of Food and Wine. All rights reserved.
http://www.cooking.com/recipes-and-more/recipes/Spaghetti-with-Tomatoes-Bas
il-Olives-and-Fresh-Mozzarella-recipe-2136.aspx#ixzz1nSOEUuYs
2 pounds vine-ripened tomatoes (about 6), chopped
3/4 pound salted fresh mozzarella cheese, cut into 1/4-inch cubes, at room temperature
1 1/4 cups chopped fresh basil
1/2 cup halved and pitted black olives
4 teaspoons balsamic vinegar
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 pound spaghetti
1/2 cup olive oil
3 cloves garlic, minced
In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.
Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.
Variations
Add some drained capers, chopped red onion, or grated Parmesan to the pasta.
Sicilian Fennel Salad
4 servings
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender leafed green. When unable to find it, you can substitute arugula.
Source: Saveur Magazine -- Recipe reprinted by permission of World Publication, LLC. All rights reserved.
http://www.cooking.com/recipes-and-more/recipes/Sicilian-Fennel-Salad-recip
e-7976.aspx#axzz1nSNRjEGW
3 blood or navel oranges
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
Salt and Freshly ground black pepper to taste
2 bunches trimmed arugula
2 medium fennel bulbs, cored, halved and trimmed
1/4 cup oil cured black olives
Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside. Mix together extra virgin olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper.
Tear arugula into large pieces and arrange in the salad bowl. Slice fennel bulbs into long strips. Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.
Serve with warm, crusty bread.
Espresso Caramel Custard
(Fior di Latte al Caffe)
Makes 6 servings.
htt p://www.cookiesfromitaly.com/recipes//espresso_caramel_custard.htm
For the Caramel Syrup:
1/2 cup sugar
1/4 cup water
For the Custard:
2 cups milk
1 cup brewed Italian espresso or strong American coffee
6 large eggs
1/3 cup sugar
Prepare the Syrup:
Combine sugar and water in a small saucepan.
Cook over high heat until mixture is thick and bubbling and has a rich golden brown color, 5 to 6 minutes.
Pour caramel quickly into 6 small custard molds, tilting and rotating molds to coat bottom evenly.
Set aside until sugar has hardened completely, 8 to 10 minutes.
(To clean hard syrup from pan, fill it with water, bring it to a boil and scrape sugar off.)
Preheat oven to 350°F (175°C).
Prepare the Custard:
In a medium saucepan, bring milk and espresso to a gentle boil.
Reduce heat to low and simmer uncovered making sure that milk does not cook over, until mixture is reduced to about three-quarters of its original amount, about 20 minutes.
Remove pan from heat.
In a medium bowl, beat eggs and sugar until well combined.
Very slowly add eggs to milk mixture, mixing constantly with a wire whisk.
Strain mixture into a clean bowl and pour into prepared molds.
Place molds in a large baking pan and add enough water in pan to come halfway up sides of molds.
Cover with aluminum foil and place pan on middle rack of oven.
Bake 20 minutes, then turn pan around and bake 15 minutes more.
Turn pan around one more time and bake 5 to 10 minutes more.
Test doneness of custard by tapping side of mold. If custard wiggles, cook 5 minutes longer.
Cool custard.
To serve,
Run a thin knife around rim of bowl, detaching custard from bowl.
Place a round dessert plate over mold and invert to unmold.
Pat gently and lift up mold. The custard will have a glaze of caramel over top and sides.
Serve at once.
Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella
Sicilian Fennel Salad
Warm, crusty bread
Espresso Caramel Custard (Fior di Latte al Caffe)
The Recipes
Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella
Serves 4
Since the tomatoes here are not cooked, you'll really notice their flavor--or lack of it. Make this sauce in the summer when fresh tomatoes are at their peak. The garlic is heated briefly in the oil, and then the garlicky oil is tossed with the spaghetti so the flavor is dispersed throughout the dish. The pasta is equally good warm and at room temperature.
Advertisement:
Recipe reprinted by permission of Food and Wine. All rights reserved.
http://www.cooking.com/recipes-and-more/recipes/Spaghetti-with-Tomatoes-Bas
il-Olives-and-Fresh-Mozzarella-recipe-2136.aspx#ixzz1nSOEUuYs
2 pounds vine-ripened tomatoes (about 6), chopped
3/4 pound salted fresh mozzarella cheese, cut into 1/4-inch cubes, at room temperature
1 1/4 cups chopped fresh basil
1/2 cup halved and pitted black olives
4 teaspoons balsamic vinegar
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 pound spaghetti
1/2 cup olive oil
3 cloves garlic, minced
In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.
Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.
Variations
Add some drained capers, chopped red onion, or grated Parmesan to the pasta.
Sicilian Fennel Salad
4 servings
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender leafed green. When unable to find it, you can substitute arugula.
Source: Saveur Magazine -- Recipe reprinted by permission of World Publication, LLC. All rights reserved.
http://www.cooking.com/recipes-and-more/recipes/Sicilian-Fennel-Salad-recip
e-7976.aspx#axzz1nSNRjEGW
3 blood or navel oranges
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
Salt and Freshly ground black pepper to taste
2 bunches trimmed arugula
2 medium fennel bulbs, cored, halved and trimmed
1/4 cup oil cured black olives
Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside. Mix together extra virgin olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper.
Tear arugula into large pieces and arrange in the salad bowl. Slice fennel bulbs into long strips. Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.
Serve with warm, crusty bread.
Espresso Caramel Custard
(Fior di Latte al Caffe)
Makes 6 servings.
htt p://www.cookiesfromitaly.com/recipes//espresso_caramel_custard.htm
For the Caramel Syrup:
1/2 cup sugar
1/4 cup water
For the Custard:
2 cups milk
1 cup brewed Italian espresso or strong American coffee
6 large eggs
1/3 cup sugar
Prepare the Syrup:
Combine sugar and water in a small saucepan.
Cook over high heat until mixture is thick and bubbling and has a rich golden brown color, 5 to 6 minutes.
Pour caramel quickly into 6 small custard molds, tilting and rotating molds to coat bottom evenly.
Set aside until sugar has hardened completely, 8 to 10 minutes.
(To clean hard syrup from pan, fill it with water, bring it to a boil and scrape sugar off.)
Preheat oven to 350°F (175°C).
Prepare the Custard:
In a medium saucepan, bring milk and espresso to a gentle boil.
Reduce heat to low and simmer uncovered making sure that milk does not cook over, until mixture is reduced to about three-quarters of its original amount, about 20 minutes.
Remove pan from heat.
In a medium bowl, beat eggs and sugar until well combined.
Very slowly add eggs to milk mixture, mixing constantly with a wire whisk.
Strain mixture into a clean bowl and pour into prepared molds.
Place molds in a large baking pan and add enough water in pan to come halfway up sides of molds.
Cover with aluminum foil and place pan on middle rack of oven.
Bake 20 minutes, then turn pan around and bake 15 minutes more.
Turn pan around one more time and bake 5 to 10 minutes more.
Test doneness of custard by tapping side of mold. If custard wiggles, cook 5 minutes longer.
Cool custard.
To serve,
Run a thin knife around rim of bowl, detaching custard from bowl.
Place a round dessert plate over mold and invert to unmold.
Pat gently and lift up mold. The custard will have a glaze of caramel over top and sides.
Serve at once.
