Potato Gnocchi with Peas and Prosciutto

Giorgio Celmo

Ingredients

1 pound Yukon gold potatoes, unpeeled

2 quarts water

2 eggs

1 cup flour

1 teaspoon salt

1 teaspoon ground black pepper

1 cup green peas

1/4 pound prosciutto, thinly sliced and julienned

1 cup heavy cream

3 tablespoons butter

Preparation

Put the potatoes in a pot with the water. Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. Drain the water from the pot and let the potatoes cool for only a few minutes before you begin to pull the skins from the potatoes. Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl. To the potatoes add the eggs, one at a time, and incorporate well.

Add the flour in two stages so that only the amount that is necessary will be used to bind the potato. Add the second half of the flour (and have some additional flour available if necessary) and mix well to form a dough. Divide the dough in half, and on a floured work surface, roll the first half of dough into a log 1 inch thick. Cut the log into 1/2 inch thick round pieces. Lay the pieces out, and using the back of a fork or your thumb, make an indentation on one side. Set aside and refrigerate till needed.

Cook as you would pasta in several quarts of boiling salted water for 10-15 seconds. They cook very quickly and are cooked when they float to the surface. Heat the cream in a sauce pan; add the peas and simmering for several minutes. Add the butter to the cream, whisking in to incorporate well before adding the prosciutto. Pour the sauce over the drained gnocchi, stir gently in a large serving bowl, and serve immediately.

GIARDINIERA “ITALIAN PICKLED VEGETABLES

Giorgio Celmo

I made this at my restaurant and served on the side, for Chicago style roast beef sandwiches. Recipe located on this site

Brim

8 jalapeños sliced thickly

2 each, diced: red and yellow bell peppers, carrot, yellow onion, celery rib

1/4 head cauliflower, roughly chopped

1/2 c salt

marinade

6 cloves garlic, minced

1/2 c pimento-stuffed green olives, chopped

1 tbsp dried oregano

1/2 to 1 tsp red pepper flakes

2 tsp celery seeds

2 tsp mustard seeds

freshly ground black pepper

1.5 c white vinegar

2.5 c vegetable oil

combine the jalapeños, bell peppers, celery, carrot, onion and cauliflower in the biggest

bowl you've got; stir in the salt. add cold water to cover vegetables; cover bowl.

refrigerate 12 hours.

 Drain salt water; rinse vegetables. set aside in the bowl.

 Combine the garlic, olives, oregano, red pepper flakes, celery seeds, mustard seeds

and black pepper to taste in a medium bowl.

Pour the vinegar into the seasoning bowl and whisk. slowly drizzle in the oil and whisk

until completely emulsified.

 Pour over your vegetable mixture; toss lightly. divide up into glass jars.

topping off:
if there's not enough marinade, add a 3:5 mix of vinegar and oil to top off container.

Refrigerate at least 48 hours before using. the giardiniera will keep in the

refrigerator for at least 2-3 weeks, if they last that long. the longer that you let it pickle for, the more intense the flavor.

Ultimate Oven Fries

Giorgio Celmo

I haven’t found a single bag of frozen fries worth eating. If you look at the ingredients most of what I can’t pronounce, it makes you wonder “where’s the potato”. McDonalds will tell you that the best potato for fries is the russet potato, don’t matter where it’s grown just make it a russet. Cutting the potatoes and cooking in the deep fryer or oven will yield a better tasting fry than the ones in the bag, but still tough on the outside and mushy on the inside. I have learned that soaking the fries in tap water releases some of the starches resulting in a lighter creamier and crisp fry. Through research and trial and error; hot tap water reduces the amount of time needed to cloud the water, releasing the proper amount of starches in about 10 minutes. Use a heavy duty non stick pan and don’t line with aluminum foil.

Ingredients

4-5 Russet potatoes (8oz each serving) Peeled and cut into even size wedges

5 Tablespoons vegetable or peanut oil

Salt and Pepper

Directions

Pre heat oven to 475; place rack in lower part of the oven.

Place peeled cut potatoes in large bowl of hot tap water; set aside for 10 minutes until water turns cloudy. Meanwhile coat non stick 12X18 baking pan with 4 tablespoons of oil, sprinkle evenly with salt and pepper, set aside. Drain potatoes and dry on paper towels or kitchen towels removing as much moisture as possible.

Place potatoes back into the bowl and toss with remaining tablespoon of oil until well coated. Place potatoes on the backing sheet evenly add additional salt and pepper as desired, cover with foil and place in oven for 5 minutes. Remove foil and continue to bake for an additional 15-20 minutes. Check the potatoes they should be a an even spotty golden brown, if not rotate tray and cook an additional 5 minutes. Remove tray from the oven and using a spatula or thongs flip potatoes and return to the oven cook until golden brown 5-15 minutes. Remove from oven place on a paper lined platter and add additional salt and pepper to taste.

Italian Potato Salad

Giorgio Celmo

1 pound new red potatoes
1/4 cup water
1/2 teaspoon salt
1 small red onion -- thinly sliced
1/3 cup sliced ripe olives
1/2 cup chopped green pepper
1 tomato -- chopped
1/2 cup Italian dressing
2 tablespoons snipped fresh parsley
1 tablespoon parmesan cheese

1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt. microwave safe casserole. Add water and salt. Cover with lid. Microwave on high for 9-10 minutes or until potatoes are tender; stirring once. Drain and cool.

2. Add onions, olives, green pepper, tomato, dressing and parsley. Mix lightly to coat evenly. Refrigerate until chilled. Stir before serving and sprinkle with cheese.

Beets with Orange Vinaigrette

Giorgio Celmo

Ingredients

3 (15-ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested

Directions

Segments 2 large seedless oranges

Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature

Cauliflower, Fennel, White Bean, Winter Salad

Giorgio Celmo

Ingredients

1/3 cup olive oil

1 teaspoon minced fresh rosemary

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

2 1/2 teaspoons finely grated lemon peel

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)

1 15-ounce can white beans, any type your choice

1 large bulb of fennel, chop and shave with a mandolin

1 tablespoon chopped fresh chives

2 teaspoons chopped fresh parsley

1/2 cup crumbled feta cheese (about 3 ounces)

Directions

Blanch cauliflower in boiling salted water until just tender but still crunchy, about 3-5 minutes place in a large bowl of ice water to stop cooking. Drain and set aside.

Combine oil and rosemary in small saucepan; stir over medium heat until fragrant, about 1 minute.  Let this cool.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

Combine cauliflower, beans, fennel, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with sea salt and  fresh black pepper to your taste.

Broccoli And Cavatelli

Giorgio Celmo

Ingredients

1 Box Cavatelli Pasta

2-3 Lbs. Fresh Broccoli

5 Cloves Garlic, Minced

1 ¼ Cup Ex Virgin Olive Oil

3- Teaspoon Sea Salt

3-Teaspoon Crushed Red Pepper Flakes

16  Ounces Sliced Mushrooms

Directions:

Cut broccoli into small floweret’s, in a Large pot of boiling salted water blanch broccoli

For about 5 minutes. Drain and set aside.

In a large skillet, sauté garlic in olive oil over medium heat until it just starts to bubble, add broccoli and sauté stirring occasionally, for about 10 minutes

Broccoli should be tender yet crisp, add mushrooms and continue to sauté until mushrooms are tender.

Cook the pasta until al dente, toss broccoli and mushrooms with pasta, add salt and crushed red pepper flakes, toss again.  Plate pasta; garnish with Parmesan and a wedge of lemon.

Add lemon Chicken if this will be a chicken plate.

Carabaccia (Sweet onion soup)

This dish was very popular during the Middle Ages and the Renaissance, and is mentioned by both the Anonimo Toscano and Cristoro di Messi.

Giorgio Celmo

Ingredients

Preparation time: 20 minutes.

Cooking time: 40 minutes

3 ½ ounces blanched almonds

5 ounces white wine vinegar

Cinnamon stick

2 pounds onions

4tbsp extra-virgin olive oil

Teaspoon sugar

32 ounces stock

6 slices of bread

Gruyere cheese

Sea salt

Directions

Crush the almonds in a mortar and leave them to soak in the vinegar with the cinnamon stick for about one hour. Finely chop the onions and fry in the oil. Rinse the almonds in a sieve and add to the onions. Add the sugar, salt and stock and cook for half an hour. Toast the slices of bread, place a slice in each dish and pour over the onion soup. You could garnish the soup by sprinkling grated Gruyère cheese over just before serving, or even return it to the oven for ten minutes, with the cheese on top.

Onions are one of the basic ingredients in all Italian cooking and even the ancient Etruscans were aware of their medicinal properties, especially for curing inflamation. The Roman cook, Apicius, (1 st century A.D) used them in a recipe for hot broth.
 

Pasta With Olive Oil Garlic & Zucchini

Giorgio Celmo

Ingredients

1 Pound Zucchini Fatter The Better

½ Cup Extra Virgin Olive Oil

2 Tbls. Minced Garlic

½ Teaspoon Crushed Red Pepper

3 Tbls. Coarsley Chopped Fresh Basil, Stems Removed

2 Tbls. Finely Chopped Fresh Italian Parsley

½ Cup Parmesan Cheese

Directions

Finley cut zucchini with turning slicer to create ribbon like curls of zucchini

There should be very little meat on the zucchini, just the green part.

Heat ¼ cup olive oil over medium heat, add garlic sauté until it just starts to sizzle. Add the pepper flakes toss very quickly, add the basil and parsley, Mix well and remove from heat. When pasta is done toss with parmesan, until well blended and melted. Add zucchini to top of pasta sprinkle with parmesan and serve.

Note: zucchini can also be steamed over pasta water until aldente.

This will make about 4 servings

 

Giambotta

Giorgio Celmo

 

Ingredients:

8 Italian Sausage Hot or Mild

Sausage, sliced into 3/4 inch chunks casings removed

4 boneless chicken breasts or thighs, sliced into strips

2 cups of diced potatoes

2 cups of sliced green peppers

1 can 28oz. imported whole plum tomatoes, crushed by hand

1 cup of sliced onions

2 cloves garlic chopped

1/4 cup of olive oil

1 teaspoon of oregano

Salt and pepper

Directions:

Cook sausage completely over medium heat.  Remove sausage from the skillet and set aside.  Sauté chicken in the oils from the sausage, after chicken is cooked, put on the side with the sausage.  In the same pan add olive oil, potatoes, peppers, onions and garlic.  Stir in oregano and cook vegetables until tender. Add crushed tomatoes, continue cooking until heated through Add sausage and chicken to the vegetables and heat everything together, simmer on low for 15 to 30 minutes. 

Add salt and pepper to taste.

Oven Roasted Tomatoes

Use this on roasted vegetables or as a sauce for penne pasta

Giorgio Celmo

Ingredients

1 Can whole imported Italian tomatoes (large tin)

1 Large onion, peeled and cut into wedges

2 Garlic cloves sliced

4 -6 Anchovies

1 Teaspoon sea salt

1 Teaspoon sugar

1/4 Cup olive oil

1/2 Cup water

Directions

Preheated oven to 350°F

Place the tomatoes, and the juice, in a baking dish with the onion wedges, garlic and anchovies scattered over top.

Sprinkle sea salt and sugar over the top.

Pour the olive oil and water over and roast for 1 1/2 hours, stirring every 20 minutes.

Towards the end of the cooking time use a wooden spoon to scrape up any of the well cooked bits around the edge of the dish. If it looks like it is drying out too much add a little more water.

 Place in a food processor (I used a hand blender) and blend for a few seconds to a smooth sauce (as smooth as you like it). Enjoy right away or refrigerate until ready to use.