Orangecello, change it up a bit!

Any good Italian will make their own Limoncello at home, but I decided to change it up a bit with Orangecello.  I use Giada's recipe, and a little less simple syrup as we don't like it to be too sweet.  

It's still that perfect after dinner drink, served ice cold from the freezer.  It's a digestivo, it helps with digestion, as the Italians say!

Orangecello (6 cups)

• 7 medium navel oranges, preferably organic
• 1 (750ml) Bottle of Vodka
• 2 1/2 cups water
• 1 1/2 cups sugar

1. Using a vegetable peeler, remove the peel from the oranges in long strips (I save the oranges for lunch snacks).  Try to avoid getting any white pith in your peels, use a small sharp knife to remove any pith if needed.
2. Put the orange peels in a 2 quart pitcher or large glass bowl.  Pour the vodka over the peels and cover with plastic wrap.  Steep the orange peels in the vodka for 4 days at room temperature.
3. In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally until the sugar has dissolved.  Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture.  Cover and let stand at room temperature overnight.  Strain the orangecello through a mesh strainer.  Discard the peels.
4. Transfer the Orangecello to bottles.  Seal the bottles and refrigerate (I freeze them), until cold, at least 4 hours and up to a month.  Cin Cin!

Tomato, Swiss Chard, Gruyere Casserole

Sometimes you have to go a little Provencal!  The Mediterranean flavors are still there, if you wanted to Italian-ize this dish, maybe replace the gruyere with mozzarella.  This recipe comes from Food & Wine, I used Roma tomatoes instead of beefsteak, and it turned out beautifully! Enjoy while it still feels like Summer!

Ingredients: (Serves 8)

• 5 1/2 lbs. Swiss Chard, stemmed
• 1/4 cup extra-virgin olive oil
• 2 large onions, diced
• 1 T chopped thyme
• 1 cup dry white wine
• Salt and Pepper to taste
• 3 cups low-sodium chicken stock
• 1 day old loaf of country bread, sliced 1/2 inch think ( I used organic whole wheat)
• 3 lbs. Roma tomatoes, sliced 1/2 inch thick
• 9 oz. Gruyere cheese, shredded
• 3 T unsalted butter, cubed

1. In a large pot of boiling water, cook the chard for 2 minutes, drain.  When the leaves are cool enough to handle, squeeze out the excess water.  Coarsely chop the chard.
2. In the same pot, heat the olive oil.  Add the onions and thyme and cook over moderately low heat, stirring occasionally, until softened, about 12 minutes.  Add the chard and the wine and simmer over moderately hight heat until the wine is reduced, about 5 minutes. Season with salt and pepper.
3. Preheat the oven to 400 degrees.  In a small saucepan, bring the stock to a simmer. Butter a 10x15 inch baking dish.  Line the bottom of the dish with one-third of the bread, overlapping the slices slightly and cutting the bread to fit.  Top with half of the tomato slices and season with salt and pepper.  Spread half of the chard on top, then sprinkle with half of the cheese.  Repeat the layering once and finish with the remaining bread. Pour the warm stock over the casserole and press with a spatula.  Top with the cubed butter.
4. Cover the dish with foil and bake in the oven for 1 hour.  Uncover the dish and bake for about 10 - 15 minutes longer, until the top is browned and crisp.  Let the casserole rest for at least 10 minutes before serving.

If you would like to stick with the Provencal theme, a nice Rose' or Beaujolais would be a great wine pairing.

Franciacorta, my new favorite Italian bubbly!

Franciacorta is a DOCG sparkling wine from the Lombardy region in Northern Italy, located along Lake Iseo in the province of Brescia.  It is a premium wine, made in the champagne style (the second fermentation takes place in the bottle), and a bit more expensive than Prosecco from the Veneto region where the second fermentation takes place in stainless steel tanks. The primary grapes used are Chardonnay, Pinot Bianco, and Pinot Nero, it can be vintage (dated) or non-vintage.

Franciacorta has a slightly softer, creamier mouthfeel than champagne, and is also made as a Rose'.  I'm seeing it more and more on restaurant wine lists.  When you see it, try it!  It's worth the little extra money and so much fun to compare to other sparklers.  Cin Cin!

The Perfect Wine for that Bolognese!

I am becoming a big fan of the Sagrantino grape, this grape variety is indigenous to the region of Umbria, in Central Italy.  It is mainly grown in the village of Montefalco and in small production, making this wine lesser known outside of Italy.

This grape has one of the highest tannin levels of any variety in the world and creates wines that are full bodied, deep purple in color, the aromas are of dark red fruits, plum, cinnamon and a distinct earthiness.  The Sagrantino di Montefalco is 100% Sagrantino and has a DOCG status, the highest quality in Italy.  This wine ages beautifully, the tannins soften and are quite elegant.

This particular bottle that I bought online is their Rosso, DOC status under $25 and a blend of 70% Sagrantino, 15% Sangiovese, and 15% Merlot.  Sangiovese aromas dominate with raspberry, cherry, blueberry, violet, tea leaf, vanilla and a long polished finish.  Perfect with Lasagna Alla Bolognese!

An Impressive Bolognese

A Soffritto is the base of most Italian sauces: carrot, onion and celery.

After 2 1/2 hours on the stove top, the house smells divine!

Lasagne Alla Bolognese

A quick pic with Gabriele at his outstanding dinner at Mauro Cafe

This recipe comes from Gabriele Corcos, Extra Virgin, I'm a big fan of his Tuscan cooking. We were able to attend one of his "pop-up" dinners here in Los Angeles just a few months ago at Mauro Cafe.

This has become my go to when friends are coming for dinner and I want it to be special. Also a great excuse to break out the really good Italian wines!

Even though the recipe is quite simple, it's a two day event for me.  It's best to make it the day before your dinner party, as it slowly simmers on the stove top for about 2 1/2 hours.  It also depends on whether you decide to serve it with a dried pasta like rigatoni, or go all out for the lasagna!  The simplicity of this lasagne doesn't take away from the beautiful richness of the Bolognese.

I think one of the secrets to this Bolognese is adding the pancetta to the soffritto while sauteing, it really adds so much flavor.  And the cup of red wine doesn't hurt either!  While the recipe calls for equal parts ground beef, pork and veal, I use only beef and pork, to make my husband happy.  I also sneak in a piece of the rind from left over Parmigiano Reggiano as it's cooking away, it also adds another depth of flavor.   Here is the recipe, with a few of my adjustments.

BOLOGNESE SAUCE (makes 6 cups)

·       5 T extra virgin olive oil

·       1 yellow onion, chopped

·       3 carrots, chopped

·       3 celery stalks, chopped

·       5 oz pancetta, cut into small cubes

·       1 1/2 lbs. ground beef

·       1 1/2 lbs. ground pork

·       1/2 t hot red pepper flakes

·       2 T finely chopped fresh Italian parsley

·       1 cup red wine (preferably something Italian!)

·       3 (28 oz) cans whole peeled tomatoes (pelati), pureed * I puree them in a bowl with an immersion blender before adding to the pot

·       Salt and Pepper to taste

·       1 cup whole milk (only added if you plan to make lasagne from this sauce)

1.     In a 6 to 8 quart pot, heat the olive oik over medium-high heat until hot.  Add the onion, carrots, celery, and pancetta, saute for 10 to 12 minutes until the pancetta has browned and the vegetables have softened.

2.     Add the beef and pork, increase the heat to high, and stir frequently breaking up the meat until it is browned.  Add the red pepper flakes and parsley and cook for 1 minute.  Add the wine and cook for 5 minutes until the alcohol has evaporated.

3.     Add the pureed tomatoes, season generously with salt and pepper, then reduce the heat to medium and cook for 2 hours and 30 minutes, stirring occasionally.  I also skim a bit of the fat that comes to the top of the pot before I give a stir.

4.     You would add the milk at this point if you were going full on lasagna, stir well, remove from the heat and set aside to cool before using in the lasagne.  Or, like I do, refrigerate over night and assemble the lasagne the next day.

BESCIAMELLA SAUCE FOR LASAGNA (makes 3 cups)

·       2 1/4 cups whole milk

·       4 T (1/4 stick) unsalted butter

·       1/4 cup all-purpose flour

·       pinch of freshly grated nutmeg

·       Kosher salt and freshly ground black pepper

1.     In a small saucepan, warm the milk over medium heat.

2.     In a medium skillet, melt the butter over medium heat. Stir in the flour with a wooden spoon, about 5 minutes.  Be careful not to burn.

3.     Add the warm milk to the butter-flour mixture and bring to a boil, whisking constantly.  Reduce the heat to medium-low ans simmer for about 15 minutes until it thickens (the longer you cook, the thicker it gets).

4.     Season with nutmeg and salt and pepper to taste.  Taste to ensure the flour flavor has cooked off.

LASAGNE ALLA BOLOGNESE (enough for two 9x13 inch pans of lasagne)

·       Butter for greasing the baking dish

·       3 cups Bolognese

·       1 1/2 boxes (9 oz) no-boil lasagna noodles

·       3 cups Besciamella Sauce

·       3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

·       Extra virgin olive oil, for serving

1.     Preheat oven to 375 degrees

2.     Grease a 9x13-inch baking dish with butter.  Spread a thin layer of the Bolognese (about 1/2 cup) over the bottom of the dish.  Add the first layer of lasagne noodles to cover the meat sauce, being sure not to overlap the noodles so they cook evenly.

3.     Add a layer of the besciamella (about 3/4 cup), then a generous sprinkle of Parmesan.

4.     Repeat the layering - Bolognese, noodles, besciammla, Parmesan - until you reach the top of the dish.  The top layer should be a final thin spread of Bolognese and besciamella together. Finish with Parmesan.

5.     Bake for about 30 minutes until bubbly and golden brown on top.  Let rest for 5 minutes before serving.  A drizzle of extra virgin olive oil and sprinkle of Parmesan for a final garnish!

The Italian Hamburger, Dolce Style!

We recently had some friends over for dinner, I wanted to re-create a dessert I've had at the restaurant Son of a Gun in West Hollywood, they call it the Italian Hamburger.  It's one of those desserts you can't stop thinking about!

The Son of a Gun folks toast a brioche bun, fill it with gianduja ice cream (chocolate/hazelnut), warm caramel sauce and a sprinkling of coarse sea salt, it's to die for!

I decided to do a bit of an Italian Hamburger buffet, make your own concoction with different ice creams to choose from (chocolate, hazelnut or salted caramel), Nutella or caramel spread, brioche bun or pizzelle.   It was a big hit!

Grilled Eggplant Parmesan

Since we've been back from the big trip, I'm trying to keep meals fun, but maybe a bit lighter.  This recipe comes from Food & Wine magazine, I've made it a few times and its really outstanding, for a vegetarian dish!  And, it's such a pretty presentation too.  Serve it from the parchment paper transferred to a wooden cutting board.

• 1 large eggplant peeled and sliced crosswise 1/4 inch thick
• 4 large plum tomatoes, sliced crosswise 1/4 inch thick
• Extra-virgin olive oil, for brushing
• Salt
• 1/3 cup chopped green olives
• 1 to 2 Tablespoons chopped hot chiles of your choice,  I use jalapeno or serano chiles
• 1/4 cup finely shredded basil, plus whole leaves for garnish
• 6 oz Fontina cheese, shredded
• Crusty bread for serving

1. Preheat the oven to 450 degrees, and heat a grill pan on the stove top.  Brush the eggplant and tomato slices with olive oil and season lightly with salt.  Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes.  Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
2. In a bowl, combine the olives, chiles and shredded basil.  Line a large rimmed baking sheet with parchment paper.  In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly.  Top with half of the grilled tomatoes, olive mixture and Fontina.  Repeat with the remaining ingredients, ending with the cheese.
3. Bake in the center of the oven for about 15 minutes, until bubbling and golden.  Let stand for 10 minutes.  Garnish with basil leaves and serve with crusty bread.

Suggested wine pairing:  Medium-bodied, notes of red fruit and silky tannins, Barbera d'Asti from Italy.

Wine Shopping Anyone?

Doesn't everyone's shopping cart look like this?  Every few months, it's time to restock!  Especially when you are expecting Summer guests.  I make the trek to The Wine House in Los Angeles.  They have a great selection of wines, beers and spirits from around the world, and it's always changing.  I love how they have their warehouse laid out, it's all by region.  So you can visit Italy for awhile and peruse their selections, then off to Spain, France, California, an entire section on champagnes and sparkling wines too.  The staff marks their favorites and adds the tasting notes which is really nice too.

The Wine House also hosts classes and events, they have a restaurant on the top floor, so wine pairing dinners are really fun here.

If you would like to visit:  The Wine House 2311 Cotner Ave, Los Angeles, CA 90064

My One Italian "Beef"

It seems now that I'm married, I've become a second class citizen, at least according to the waiters and hotel staff (mainly men) in Italy.

I've traveled throughout Italy and Europe on my own when I was single, treated like a princess!  Never an incident, always in control.  Until now, it seems that I am not even capable of ordering a bottle of wine at a restaurant!  So many new wines I'm looking forward to introducing my husband to, indigenous to Italy.

The bottle has been ordered (by me), waiter returns, turns his back to me, presents it to my husband and pours him a taste, then compliments him on his choice as "This is a very good wine that not many people know about", are you kidding me, yes I know!!

Cerasuolo d'Abruzzo DOC, if you ever have the chance, you must try this beautiful rose' style wine from the Abruzzo region.  Almost always made from the Montepulciano grape, significant in this region. This much lighter style has a limited time of skin contact during fermentation, giving it it's cherry like color.  Cerasuolo in Italian means cherry.  It's fresh, fruity style is medium bodied, dry, with aromas of orange peel, cherry, strawberry and a bit of cinnamon. Lovely for Summer!

Arrivederci Italia

It's always sad to leave, but we know we will be back again. A wonderful 10 year anniversary celebration and lots of great new memories.

I think the next trip to Italy will be Umbria, in the Fall!