• 6 oz. fettucine
• 1 cup of broccoli florets
• 1 TBSP butter
• 3 cloves garlic
• ¾ cup heavy whipping cream
• ¼ dry white wine (Chardonnay)
• 2 TBSP lemon juice (freshly squeezed)
• 1 Lb. of fully cooked fish (I mixed .5 Lb. salmon with .5 Lb. Pollock)
• 1 cup shredded cheeses (Grana, Pecorino, dash Romano and Parmesan)
• 1 TBSP dried basil
• 2 tsp capers
• 2 tsp grated lemon zest
• Olive oil
Oil the fish and salt and pepper. Cook 12 minutes in 425° oven. Remove and cut into bit size pieces.
Boil water for pasta in salt water and cook the pasta in the boil for 7 minutes. Add the broccoli florets to the water and cook another 5 minutes. Drain all and add a dash olive oil to the pasta and toss it a little to keep it moist.
In a cast iron skillet melt the butter and sauté 2 cloves of minced garlic on low. (Just to add garlic flavor to the butter.) Add the cream and cook on medium cooking the cream down to a thick cream then add the wine. With a cooking spatula keep moving the cream so it won’t clump or stick. Cook down while continuing to move the creany sauce in the skillet to evaporate the fluid and to get everything thick. Add the lemon juice and zest, cheese, dried basil, capers and S&P. Mix and get thick. The idea is to cook out almost half of the fluid. If it gets to thick add more wine or water retained from the pasta boil.
Add the pasta and broccoli into an oven proof Pyrex or Corning pot with a cover. The reason is so the pasta will be easier to clean after putting this dish in the oven. Then add the fish and then the cream mixture from the skillet. With tongs mix and toss together. In the 425° oven cover and cook another 10 minutes until the pasta gets hot enough to serve. Serve.
As of 2/29/20
Italian Desert Custard
6 egg yolks
1/3 cup sugar
¾ cup Madeira (or Marsala)
1 tsp grated lemon peel
1 cup whipped cream
Blue berries (any fruit)
Fill a sauce pot with water half way. Bring water to light boil and reduce heat to slightly under medium. Use a round bottom metal double boiler. Place over the pot of water and add all the ingredients except the blue berries (fruit) in the round double boiler and whisk on low heat until the mixture makes a custard. Thius might take a little while. Be patient. When it is the desired thickness, remove and place in a large bowl to cool. When cooled add a cup of whipped cream (Cool whip) and whip until it gets peaks. In something like a wine glass, add the fruit, then the Zabaglione, more fruit, then cool whip. Cover the glass with plastic wrap and cool in the frig until it’s time to eat. This dish is enough for four people. It is very rich. But, can be served in smaller quantity. It has a very bold flavor.
“Main differences: Marsala is from the town Marsala in Sicily. Madeira is from the Madeiros Islands in the Atlantic. Madeira is made from Malvasia, Verdelho grapes.”
1 9″ round loaf Italian bread with Sesame seeds
1 Olive Salad
¼ lb. Sliced Genoa Salami
¼ lb. Sliced Black Forest ham
¼ lb. Sliced Capicola (You will find in the deli as Coppa Dry Cured Pork Shoulder)
¼ lb. Sliced Mortadella
1/8 lb. Sliced Mozzarella
1/8 lb. Sliced Provolone
Cut the bread lengthways in half, spread some of the oil from the olive salad on the bottom piece of bread, add the cheese, layer the meat and then the olive salad. Cook in the oven until the cheese begins to melt. Quarter it. “You’ve just created pure heaven.”
1 ½ cup bread flour
¾ cups hot water
1 tsp. quick-rise yeast
1 tsp. salt
1 tsp. sugar
½ TBSP. olive oil
(some oil to oil the mixing bowl)
In a 1 cup measuring cup add the yeast to the hot water and proof it by stirring it in to activate it in the hot water, usually ~5 minutes to activate. (It will foam).
Add the water and yeast into a mixing bowl and then the olive oil, salt and sugar. Stir. Add the flour and mix with a wooden spoon. With a plastic spatula roll the mixed dough onto a floured surface and knead to slightly tighten the dough. Grease the bowl and return the dough and cover with cloth towel for 1 ½ to 2 hours until the dough doubles in size.
Push down the dough with your hand or spatula, pour out onto a floured surface and shortly knead again. Oil the bottom of the pan slightly. Place the dough ball in a nonstick round pan, I use a 9” pan but a 10” pan is ideal. Oil the top of the dough and add sesame seeds. Push the seeds into the dough. Set out and let the dough rise again until it reaches the top of the pan.
Preheat an oven to 350° degrees. Bake for 35 minutes exactly, remove the bread and cool it on a cooling rack.
BTW, Muffuletta Bread is nothing more than Italian bread only made round instead of a loaf and has sesame seeds. Italia bread will have olive oil instead of vegetable oil.
Muffuletta Olive Salad
¾ cup green Castlevetrano olives pitted and mashed with potato masher
¼ cup green Manzanilla olives w/Pimento and mashed with potato masher
1 cup Kalamata olives pitted mashed with potato masher
1 cup Gardiniera rough chopped
1 TBSP capers
3 cloves garlic minced
1/8 cup celery thinly sliced
1 TBSP Italian parsley finely chopped
1 tsp dried oregano
1 tsp red pepper flakes
1 TBSP green onions (scallions) thinly sliced
1/4 cup roasted red peppers (roasted in oven 40 minutes at 425°)
3 TBSP red wine vinegar (equal parts white vinegar and dry red wine)
~½ cup olive oil
Mix all together.