Olympic Challenge: Week 2

Butternut Squash & Prosciutto Gnocchi w/ Sage Butter

So simple, yet oh so yummy. This is one of our favorites from the UK's Two Fat Ladies. Yes, the UK. Jennifer Paterson spent part of her life in Italy and is a total Italiophile.

Source: Cooking with the Two Fat Ladies
Serves: 4

1 small butternut squash, cut in half and seeded
1 egg, lightly beaten
1 oz grated Parmesan cheese
6 slices prosciutto, minced
1 1/4 c all purpose flour
1/4 t freshly grated nutmeg
Salt and pepper
4 T butter
6 sage leaves, cut in chiffonade

Preheat oven to 350 degrees. Place squash cut side down on a baking sheet and bake until tender. Scoop out and mash the flesh. You will only be using 1 cup of the mashed squash so if you have more, freeze it to use another time.

In a bowl of a stand mixer, combine squash, egg, cheese, prosciutto. Mix well using the paddle attachment. Gradually stir in flour and beat on medium-low speed until the mixture becomes slightly elastic. Add nutmeg and salt/pepper to taste.

Bring a large pot full of salted water to a boil. Make small ovals of the dough using two teaspoons and drop the gnocchi a few at a time into the water. When they rise to the top, remove with a slotted spoon and drain on paper towels. Continue until you've used up all the dough. THe recipe can be made ahead until this point. If you want to finish later, toss the cooked gnocchi with a little bit of olive oil, cover, and refrigerate.

When you are ready to eat, melt the butter over medium heat in a large saute pan and add the sage. Saute a few seconds then add the cooked gnocchi. Brown the gnocchi on all sides. Serve with additional Parmesan grated on top.

Braciole

As much as I hate the show, Everyday Italian with Giada De Laurentis (I mean how fake can her smile get! Petty, but there you have it.), I have to admit her recipes are mighty tasty. I served this with lemon scented broccolini (add strips of lemon zest to the cooking water) drizzled with extra virgin olive oil.

Source: Giada De Laurentis via The Food Network
Serves: 4

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated Italian cheese blend
2 tablespoons chopped fresh Italian parsley leaves
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak, pounded to a 1/3 inch thickness
1 cup dry white wine
3 1/4 cups marinara sauce

Stir the first 5 ingredients in a medium bowl to blend. Stir in 1 tablespoon of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine or food loops, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F. Heat the remaining oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30
minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours. Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.

White Bean & Sausage Soup

Substitute the chorizo with Italian sausage. Voila! Classic Tuscan classic. I tweaked this a bit but you can see the original recipe by following the link.

Source: Bon Appetit, February 2006
Serves: 8

1 pound dried cannellini or Great Northern beans
8 cups water
1 tablespoon extra-virgin olive oil
3 garlic cloves; 1 smashed, 2 chopped
1 large fresh rosemary sprig
1 bay leaf
1 large onion, coarsely chopped (about 2 cups)
1 large carrot, coarsely chopped (about 1 cup)
1 large celery stalk, coarsely chopped (about 3/4 cup)
2 1/2 teaspoons finely chopped fresh thyme, divided
4 cups (or more) low-salt chicken broth
1 pound fresh chorizo link sausages, casings removed
1/4 cup half & half

Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.
Drain and rinse beans; return to same saucepan. Add 8 cups water, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)
Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.
Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and half & half. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.

Olive & Parmesan Skillet Cornbread

Perfect with the bean & sausage soup on a cold Oregon day....

Source: Bon Appetit, February 2006
Serves: 8

1 1/4 cups all purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
2 teaspoons tomato paste
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon hot pepper sauce
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 cup milk
2 oz grated Parmesan cheese
1/2 cup pitted Kalamata olives, coarsely chopped

Preheat oven to 450°F. Place 9- to 10-inch cast-iron skillet or 9-inch-diameter ovenproof skillet (do not use nonstick) on center rack in oven. Heat for 30 minutes.
Whisk first 5 ingredients in large bowl. Whisk egg and next 3 ingredients in medium bowl to blend. Whisk 1/4 cup oil, then milk into egg mixture. Add egg mixture to dry ingredients; stir batter just to blend. Stir in cheese and olives.
Remove skillet from oven. Add remaining 1 tablespoon oil to skillet; swirl to coat bottom and sides. Spoon batter into hot skillet. Place skillet in oven; reduce temperature to 400°F. Bake bread until golden and toothpick inserted into center comes out clean, about 22 minutes. Cool 5 minutes, then invert bread onto rack. Turn bread over. Serve warm or at room temperature.

Tilapia w/ Citrus Bagna Cauda

I had a heck of a time finding an easy Italian fish recipe that did not require a whole fish of an esoteric variety. This fit the bill nicely. Couscous (it's semolina) and roasted asparagus rounded out the meal nicely.

Source: Giada De Laurentis via The Food Network
Serves: 4

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
4 anchovy fillets, minced
1 1/2 teaspoons minced garlic
2 tablespoons orange juice
2 tablespoon thinly sliced fresh basil leaves
1 teaspoon lemon zest
1 teaspoon orange zest
6 (6-ounce) skinless tilapia fillets
Salt and freshly ground pepper

Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt. The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.
Meanwhile, preheat oven to 200 degrees F. Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover
with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

Spaghetti all'Amatriciana

I fell in love with this pasta on our trip to Italy last year. A Roman classic. Covering the pasta prior to serving infuses the noodles with spicy goodness.

Source: The Classic Pasta Cookbook by Giuliano Hazan
Serves: 4-6

1 lb spaghetti
4 T butter
1/2 c finely chopped onion
2 oz pancetta, cut into thin strips
1 14 oz can diced tomatoes with their juice
1/4 t red pepper flakes
2 oz freshly grated parmesan cheese
Salt and pepper

Melt 2 T butter in a large skillet over medium-low. Add the onion and cook until it turns golden. Add the pancetta and saute until lightly browned but not crisp. Stir in tomatoes and red pepper flakes. Season with salt and pepper. Cook until the tomatoes have reduced and separated from the butter, 20-30 minutes.
Meanwhile, bring four quarts of water to a boil. Add 1 T salt and the pasta. Cook until pasta is al dente. Drain and transfer to a serving bowl.
Add the sauce, remaining butter, and cheese. Toss well. Cover the bowl with a large plate or lid and wait two minutes prior to serving.

Chicken Marsala

Another heavily tweaked recipe to make it healthier than the as-written version. The original recipe was for veal but chicken works just as well.

Source: 30 Minute Meals 2 by Rachael Ray
Serves: 4

12 oz boneless, skinless chicken breasts cut in half and pounded to 1/4 inch thickness
1/2 c all-purpose flour
1 T olive oil
1 T butter
1 small onion or large shallot, finely chopped
8 oz mushrooms, thinly sliced
1/2 c dry Marsala wine
1/2 c chicken broth
1 T half and half
8 oz dried pasta (penne, fettucine, whatever you like)
1/4 c Italian parsley, chopped

Bring 4 quarts of water to a boil. Add 1/2 T salt and pasta. Cook to al dente then drain.

Season flour with salt and pepper. Heat a heavy skillet over medium high heat and add olive oil and butter. Lightly dredge the pounded chicken with the seasoned flour and brown in the skillet, about 2 minutes per side. Transfer cooked chicken to warm plate and set aside.

Add onion and mushrooms to the skillet. Season with salt and pepper and saute 5 minutes. Add marsala to the pan and scrape up all the browned bits. Add chicken broth and reduce slightly. Finish sauce with parsley and half and half. Return chicken to skillet and heat through. Serve over pasta.

Osso Bucco

I couldn't find veal shanks anywhere this weekend so I used some thick veal loin chops instead. Lamb shanks and beef short ribs would also work. We had this with polenta ans sauteed spinach.

Source: Real Kitchen by Tyler Florence
Serves: 4-6

1/4 c all purpose flour
1.5 lbs veal shank cut into approximately 3" sections
1 T olive oil
1 T butter
1 large onion, chopped
1 stalk celery, diced
2 large carrots, diced
Zest of one lemon, peeled in fat strips using a veggie peeler
4 garlic cloves, minced
2 bay leaves
1/4 c finely chopped Italian parsley
1 c dry red wine
1 14 oz can diced tomatoes with their juice
1 14 oz can chicken broth

Gremolata
1 anchovy fillet
2 garlic cloves
Zest of one orange, finely grated
2 T finely chopped Italian parsley

Preheat oven to 375 degrees. Season flour with salt and pepper. Heat a large Dutch oven over medium heat and add the oil and butter. Dredge the veal lightly in the flour and sear on all sides until it turns a rich golden brown. Remove veal and set aside.

Add onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley to pot and season with salt and pepper. Saute until vegetables are tender and start to turn golden. Return veal to pot and pour in the wine. Simmer until wine is reduced by about half. Add broth and tomatoes. Cover the pot and put it in the oven. Braise for 1 1/2 hours. Remove the cover and cook for an additional 30 minutes. The veal should be tender and falling off the bone.

Prepare the gremolata by mashing the anchovy and garlic together well. Fold in the orange zest and parsley. Sprinkle gremolata over the osso buco before serving.

Mushroom Risotto

You've seen this before. A Tangled Web classic...