Pecorino Romano Crusted Cauliflower

 This is the ultimate cauliflower recipe. The outside of each cauliflower floret is coated in cheesey crust with a soft tender interior that just melts in your mouth.

Servings – 6-8

Ingredients

1 Head Cauliflower

1 Egg

1/8 tsp Red Pepper Flakes

1 tsp Smoked Paprika

1 ½ tsp Italian Seasoning

½ tsp Kosher Salt

Black Pepper

2 TBS Extra Virgin Olive Oil

5 TBS All-Purpose Flour

½ C Water

1-2 Cups Grated Pecorino Romano*

 

Directions

1.     Preheat your oven to 350°F

2.     Cut the cauliflower into large florets.

3.     In a medium bowl, whisk together the egg, 1/8 teaspoon red pepper flakes, 1 teaspoon smoked paprika, 1 ½ teaspoons Italian seasoning, ½ teaspoon kosher salt, black pepper to taste, and 2 tablespoons of extra virgin olive oil until well blended. Stir in the 5 tablespoons of Flour and ½ cup of water into the spice mixture until smooth.

4.     Dip each cauliflower floret into the egg mixture, making sure it is entirely covered, then dip it into the grated Pecorino Romano cheese to coat (see bottom photo).

5.     Place the coated florets on a rimmed cookie sheet and baked in the preheated oven for 30 minutes. Turn your oven to broil for the last 5 minutes so that you have a pale brown crust. Serve immediately.

« NOTE: You can substitute parmesan for the Pecorino Romano. 

Chocolate Orange Almond Biscotti

Servings – 30 cookies

Ingredients

1 ¼ C Whole Almonds, lightly toasted

1 ¾ C (8 3/4 ounces) All-Purpose Flour

2 tsp Baking Powder

¼ tsp Salt

2 Large Eggs, + 1 Large White Beaten With Pinch Salt

1 C (7 ounces) Sugar

4 TBS Unsalted Butter, melted and cooled

1 ½ tsp Almond Extract

½ tsp Vanilla Extract

½ TBS Cocoa Powder

Grated Rind of 1 Orange

Vegetable oil spray

 

Directions

1.    Preheat oven to 350°F. Place the almonds on a cookie sheet and lightly bake for 4 minutes.

2.    Adjust oven rack to middle position and reduce oven heat to 325 degrees. Using ruler and pencil, draw two 8 by 3-inch rectangles, spaced 4 inches apart, on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.

3.    Pulse 1 cup almonds in food processor until coarsely chopped, 8 to 10 pulses; transfer to bowl and set aside. Process 1/4 cup almonds in food processor until finely ground, about 45 seconds. Add flour, baking powder, and salt; process to combine, about 15 seconds. Transfer flour mixture to second bowl.

4.    Process 2 eggs in now empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, almond extract, vanilla, cocoa, and ornage peel and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture, chopped almonds and gently fold until just combined.

5.    Divide batter in half. Using floured hands, form each half into 8 by 3-inch rectangle, using lines on parchment as guide. Spray each loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth tops and sides of rectangles. Gently brush tops of loaves with egg white wash. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.

6.    Let loaves cool on baking sheet for 30 minutes. Transfer loaves to cutting board. Using serrated knife, slice each loaf on slight bias into 1/2-inch-thick slices. Lay slices, cut side down, about 1/4 inch apart on wire rack set in rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35 minutes, flipping slices halfway through baking. Let cool completely before serving. Biscotti can be stored in airtight container for up to 1 month or 2 months in the freezer.

Copyright 2021 Nicholas Verna, All rights reserved

Cannoli Cookies

Servings – 36 cookies

Ingredients

½ C Extra Virgin Olive Oil

1 C Granulated Sugar

2 Large Eggs

½ C Ricotta Cheese

1 tsp Vanilla Extract

¾ tsp Ground Cinnamon

1 tsp Fresh Orange Zest

1 tsp baking Powder

½ tsp Baking Soda

½ tsp Table Salt

2 C (10oz) All-Purpose Flour

1 C Mini Chocolate Chips

1 C Toasted Hazelnuts, chopped fine (see Note) «

For the ganache coating

3 oz Dark Chocolate, melted

1 Tbs Butter

½ C Toasted Hazelnuts, chopped fine (optional)

 

Directions

1.    In a large mixing bowl, mix the olive oil and sugar together using an electric mixer until combined. Mix in the eggs, one at a time, then the ricotta cheese until well combined. Mix in the vanilla extract, cinnamon and fresh orange zest.

2.    In a second bowl add the baking powder, baking soda and flour and whisk until thoroughly combined. Add the flour mixture to the wet ingredients and mix until well combined. Stir in the chocolate chips and the toasted chopped hazelnuts. Cover and refrigerate the dough for at least 2 hours.

3.    Preheat your oven to 375° F. Line baking sheets with parchment paper of lightly grease. Using a 1.3 tablespoon #50 cookie scoop or a rounded tablespoon, drop the cookie dough on the cookie sheet leaving about 2 inches between. Bake the cookies for 10-12 minutes or until golden brown around the edges. Cool for 5 minutes on the cookie sheet then remove to wire rack to cool completely.

4.    Melt the chocolate in the microwave or in a double boiler. Mix in 1 tablespoon of butter until completely incorporated. Immediately start to apply the ganache to the cookies by dipping one half of the cookie into the chocolate mixture the press them into the optional toasted hazelnuts. Place on a piece of waxed paper or parchment to dry.

Note: To toast the hazelnuts, place them on a baking sheet in a preheated 350F oven for 5 minutes. Let them cool completely before you chop them.

« Pistachios can be substituted for the hazelnuts.

To print out a copy of this recipe go to Cannoli Cookies

Thin Style “OO” Pizza Dough

 This pizza dough is easy to mix in a food processor in under 30 seconds. It produces a thin, easy to roll out, dough that bakes up extra crispy and the dough freezes well. The “00” flour gives you a very tender crust that is full of flavor. The critical step is letting it rise overnight in the refrigerator.

Makes 3 14” pies

Ingredients:

1 lb. 9 ounces “00” flour, plus more for dusting (700g; about 5 cups)

1 ½ TBS Sugar (1/2 ounce; 15g)

1 TBS kosher salt (10g; .35 ounces)

2 tsp Active Dry Yeast (10g; .35 ounces)

3 TBS Extra Virgin Olive Oil (32g; 1 1/8 ounces)

13 ounces Lukewarm Water ~ 105°F

Directions

Combine “00” flour (do not substitute all-purpose flour*), sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer or knead on a floured board.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Place a pizza steel/stone in the oven and preheat oven to 500°F for 1 hour to insure a crispy crust.

 Add your favorite pizza sauce, cheese and toppings and cook for 7-9 minutes until the bottom of the crust is a golden brown.

* Note: The “00” flour comes from Italy and has a different density and protein content than all-purpose flour. Do not substitute all-purpose flour for this recipe. It’s available in Italian markets, some mega-marts and online.

Freezing: This dough freezes very well. Place the divided dough into zippered bags and proof them for 24 hours in the refrigerator then place them in the freezer. Defrost overnight in the refrigerator before rolling it out.

To print this recipe go to Thin Style "00" Pizza Dough

Copyright 2021 Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.

Limoncello Tilapia

This very easy recipe delivers a crispy crusted yet tender piece of tilapia that is coated with a citrussy yet sweet glaze that makes you want to just keep eating more and more.

Makes 4 Servings

Ingredients

½ tsp Pepper

½ tsp Kosher Salt

½ C All-Purpose Flour

3 TBS Olive Oil

4 Tilapia Fillets *

2 to 3 TBS Lemon Juice

¼ C Limoncello

Chopped Parsley (optional)

 

Directions

1.    Mix the salt, pepper and flour in a shallow dish.

2.    Heat the olive oil in a large skillet over medium high heat until it shimmers (350°).

3.    Pat the tilapia dry with paper towels.

4.    Dredge the tilapia filets in the flour mixture and place them in the hot skillet.

5.    Fry the tilapia until they are a light golden brown (~160°), about 5 minutes, then remove them to a serving plate.

6.    Add the lemon juice and the limoncello to the hot frying pan, scraping up any brown bits. Boil until it becomes a thick glaze, about 1 minute.

7.    Pour the glaze over the fish, sprinkle with the chopped parsley and serve immediately.

* Pronto Substitutes – Make it your own!

    Tilapia – Any mild white fish (i.e. flounder) can be substituted

 

 To print this recipe click on Limoncello Tilapia

 #Limoncello #tilapia #fish

Pressure Cooker Chicken Stock from Bones

I’m sure you know that old saying “make lemonade from lemons”, well when you finish that roasted chicken from the grocery store do not throw out the bones. Save the carcasses and scraps from trimming chicken breasts to make a deep flavored chicken bone broth with tons of umami and a wonderful mouth feel that you will never get from canned chicken broth.

Ingredients

5 lbs Chicken Bones (see note)

1 Yellow Onion (roughly chopped)

1 Medium Carrot (peeled & cut into 2” pieces)

1 Large Celery Stalk (roughly diced)

2 Cloves Garlic

2 Sprigs Fresh Thyme

1 Sprig Fresh Parsley

2 TBS Tomato Paste

1 TBS White Miso

1 ½ tsp Anchovy Paste

Optional:

2 Cinnamon Sticks

2 Star Anise

 

Directions

1.    Place all ingredients into the pressure cooker and add enough water to bring the level to the pressure cookers maximum fill line. The optional cinnamon stick and star anis give it the flavor of Vietnamese pho broth. Do not exceed this line even if some of the solids are not submerged.

2.    Close the pressure cooker securely and bring up to high pressure – you’ll see steam coming out of the vent. Lower the temperature to medium and cook for 1 ½ hours. Allow the pressure cooker to cool down naturally. Taste for salt.

3.    Open the cooker and drain the stock through a fine-mesh strainer.

4.    Skim off the layer of fat at the top or allow to cool in the refrigerator and remove the solid fat cap.

5.    Portion stock and refrigerate or freeze until needed.

 

Make chicken soup

1.    After you drain the stock, remove the carrots and cut into small pieces and place into a medium saucepan.

2.    Go through the solids and remove any pieces of chicken and shred them into the pot with the carrots.

3.    Add 4 cups of the stock you just made.

4.    Cook ½ lb of noodles (any kind) in salted water until aldente, drain, then add them to the soup and serve with a loaf of nice crusty bread.

Print Recipe: Pressure Cooker Chicken Broth from Bones 

NOTE: Use any combination of chicken carcasses from roasted chickens, scraps from trimming chickens, necks, wings, backs saved from prior meals.

#chickenbroth #pressurecooker #bonebroth

Copyright © 2020 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.

Roasted Sweet Potato with Oriental BBQ Chicken

The inspiration for this dish came from some leftover rotisserie chicken and a sweet potato. What resulted was a sweet and savory dinner treat that has the salty notes of oriental BBQ, a hint of spiciness and the sweetness of oven roasted sweet potato.

Makes 2 Servings

Ingredients

1 Lg. (~1 lb.) Sweet Potato

1 TBS Extra Virgin Olive Oil

½ tsp Kosher Salt

1 C Leftover Roasted Chicken (cubed)

½ Cup Chinese BBQ Sauce (See below)

½ Cup Shredded Colby Jack Cheese

 

Chinese BBQ Sauce

1 TBS Extra Virgin Olive Oil

2 Cloves Garlic (minced)

¼ C Chicken Broth

¼ C Sweet Chili Sauce

1 TBS Low Sodium Soy Sauce

1 tsp Corn Starch

1 TBS Water

 

Directions

1.    Preheat oven to 425°F

2.    Wash the sweet potato. Cut two steaks out of the sweet potato by cutting off the top and bottom then cutting it in half (see photo). Coat the potato slices with the olive oil then sprinkle with the salt. Place it on aluminum foil on a baking sheet and place it in the preheated oven. Cook for 25 minutes or until fork tender.

3.    While the potato is cooking, make the Chinese BBQ Sauce. Heat the olive oil in a medium pot over medium heat until shimmering. Add the diced garlic and cook for 30 seconds stirring constantly. Immediately add the chicken stock, sweet chili sauce and soy sauce. Bring to a simmer. Mix the cornstarch with the water and add to the BBQ sauce. Stir until thickened.

4.    Add the diced chicken to the BBQ sauce and bring back to a simmer.

5.    Spoon the chicken onto the baked sweet potato steaks and top with the shredded Colby Jack cheese.

6.    Return to the oven and bake until the cheese melts.

7.    Serve immediately.

To print this recipe go to Roasted Sweet Potato with Oriental BBQ Chicken

Copyright © 2020 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author..

Pumpkin Cream Cheese Dip and Spread

If you have ever made a pumpkin recipe that calls for 1 cup of pumpkin then wonder what you are going to do with the rest of the pumpkin in the can, this lightly sweet fall treat is your answer.  It tastes just like a pumpkin pie but is a lot easier to make.  Pair this with some cut up apples or graham crackers as a dip or spread on a bagel or toast for breakfast.

Makes 1 Cup

Ingredients

t  ½ C Canned Pumpkin

t  ½ C Whipped Cream Cheese

t  1 tsp Pumpkin Pie Spice

t  2 TBS Sugar

Directions

In a medium bowl whisk together all ingredients. Refrigerate until ready to use.

To print this recipe go to Pumpkin Cream Cheese Dip and Spread
 
Copyright © 2019 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.

 

Chopped Italian Style - Naples vs. Bari

My Italian club, Triangle Sons of Italy, held a cooking contest recently that pitted cooks from the Campagnia (Naples) region vs. cooks from Puglia (Bari).  It is always intimidating cooking Italian food for other Italians, it's really nerve racking competing for the best regional food and having to cook for 45 people.  However team Naples came through for me and we won the competition. Here is the winning menu with links to recipes for two of the dishes.

Appetizer: Roasted Zucchini & Fontina Frittata with a side of roasted red peppers.

Entrée: Prawn Cannelloni

Dessert: Baba au Rum with Cannoli Cream

One of our judges was Andrea Weigel, from the News and Observer, and she wrote a nice article about our event http://www.newsobserver.com/living/food-drink/mouthful-blog/article97237652.html. She commented "What wooed me? I would be tasting food that I can’t order at an Italian restaurant and wouldn’t be able to taste unless I traveled to Italy."

Read more here: http://www.newsobserver.com/living/food-drink/mouthful-blog/article97237652.html#storylink=cpy

 

Roasted Zucchini & Fontina Frittata

Frittata’s are Italian omelets without all the fuss.  They are easy to make and extremely versatile for both brunch and dinner.  For this frittata I roasted the zucchini to bring out its deep sweet notes.  This was complemented by the flavorful fontina and the salty Parmesan cheeses. It is just as good hot as it is cold or at room temperature.  I’ll make it and save the leftovers for breakfast or lunch. You can serve it with a salad or an antipasto as pictured here. 

Makes 4-8 servings

Roasted Zucchini

1 Medium Zucchini, (sliced ¾”)

2 Tbs Extra Virgin Olive Oil

¼ tsp Kosher Salt

Black Pepper (to taste)

Frittata

1/8 lb Pancetta (chopped small)

8 Eggs

¼ C Grated Parmesan

4 oz Shredded Fontina Cheese

½ C Milk

¼ tsp Kosher Salt

2 TBS Butter

Italian Bread or Baguette

Preheat the oven to 425F.

NOTE: This recipe requires a large 10”, well-seasoned, cast iron pan.  You will be placing the pan under the broiler.  If the pan is old and scratched the frittata will stick.

Using a mandolin or sharp knife, cut the zucchini ¾” thick.  It’s important that they are all sliced the same thickness.  Place the cut zucchini and sprinkle with ¼ teaspoon of table salt, pepper and 2 tablespoons of oil.  Mix to make sure that the zucchini are well coated. Pour the zucchini into a large sheet pan and place in the preheated oven. Cook for approximately 30 minutes or until the bottom of the zucchini has started to turn a light golden brown.  Immediately remove from the oven and place them in a bowl to cool.

Slice the pancetta very small and fry over medium heat in a small frying pan until crisp.  Remove from the pan with a slotted spoon and drain on paper towels.

While the vegetables are cooking, whisk the eggs in a medium bowl until uniform in color them add the salt, milk, Parmesan, fontina cheese and the cooled zucchini until thoroughly mixed. 

Heat your cast iron skillet over medium high heat on the stove and add the butter.  When the butter melts and is foaming lower the heat to medium and add the egg-vegetable mixture to the pan.  Sprinkle the cooked pancetta over the top.

DO NOT STIR. Cook until the edges have started to set, then place the pan in the preheated oven for 5 minutes or until the middle is set. USING AN OVEN MIT, shake the pan to see if it looks firm.  Change the oven to High Broil.  Keep it under the broiler until the top of the frittata has turned a light golden brown. 

Carefully remove the frittata from the oven—the handle will be hot.  Run a spatula around the edge and slide it out onto a cutting board.  Cut and serve immediately with crusty Italian bread.

LEFTOVER VEGYS

One of the great things about frittatas is that you can use almost any leftover vegetable in them.  One of my family's favorite meals is grilled sausage with peppers and onions.  I will often have leftover peppers and onions and use them in a frittata for dinner the next night.  You can even add cooked, roasted potatoes that have been thinly sliced.  Only your imagination limits this dish.

OPTIONAL INGREDIENTS

• Mozzarella instead of Fontina

• Romano instead of Parmesan

• Bacon instead of Pancetta 

• Bell Peppers

• Asparagus

• Spinach

• Broccoli

• Sausage

• Potatoes 

To print a copy of this recipe go to Roasted Zucchini and Fontina Frittata.