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Baked Polenta with Mushrooms and Goat Cheese

I made this dish last week and I think it will go into regular rotation.  It was super easy and I served it with a grilled chicken sausage (also super easy) for a filling and quick weeknight meal.  I would recommend this dish as a side or add some more vegetables and eat it as a main dish!

Baked Polenta with Mushrooms and Goat Cheese

  • 1 tube of polenta (on supermarket shelves, not in refrigerator)
  • 1 jar marinara sauce
  • 8 oz sliced mushrooms
  • 1/2 yellow onion, diced
  • 1 cup goat cheese
  • Fresh basil
  • Salt and pepper
  • Olive oil

1. Preheat oven to 350 degrees. Spray a large baking dish with Pam or olive oil spray.

2. In a medium pan heat olive oil.  Saute onions until translucent.  Add mushrooms and cook just a few minutes, seasoning with salt and pepper, garlic powder, and fresh basil.

3. Slice polenta in 1/4” pieces and place in a layer in the bottom of the pan.  Top with mushrooms and marinara sauce.  Crumble goat cheese on top.

4. Cover and bake for 30 minutes.  Uncover and cook 15 minutes longer, until cheese melts and mushrooms are tender.  Enjoy!

The melted goat cheese on top of the marinara reminded me of this great baked goat cheese dish at a tapas restaurant my friends and I loved in college.  This dish can be spiced up any way you like to make it your own— try adding different herbs, gorgonzola cheese, sausage, or spinach to the mix.  Enjoy!

11:13 pm: yummybites3 notes

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Chicken Parmesan

After our day at the beach, Slip and I had long-awaited plans with Amy and Craig.  I decided to cook rather than go out, and what’s easier after a long day than chicken parmesan?  I can never turn down something with tomatoes and melted cheese, so this was an easy choice.  I made a side of angel hair pasta tossed with spinach sauteed in olive oil and garlic, and A&C brought a delicious salad.  Portions below are approximate, go with what feels right…

Chicken Parmesan

  • 4-5 boneless skinless chicken breasts
  • 1 cup flour
  • 2-3 eggs
  • 1 cup Panko breadcrumbs
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • Salt and pepper
  • Parmesan cheese
  • Mozzarella cheese
  • Olive oil
  • Marinara sauce
  • Italian parsley, for garnish

1. Preheat oven to 400 degrees.  I would recommend pounding chicken breasts until slightly flattened (I didn’t do this but would in the future).  Make your breading station— one shallow bowl filled with flour, salt and pepper, second bowl with eggs, slightly beaten, third shallow bowl with Panko, italian seasonings, salt and pepper, and a dash of Parmesan.

2. Heat some olive oil in a skillet over medium heat.  Once it is hot, bread your chicken— first dip in flour, then eggwash, finally breadcrumbs.  Cook chicken in pan until both sides are golden and crispy (about 4-6 minutes per side).

3. In a 9x13 baking dish, pour about 1 cup of marinara sauce and spread over bottom of dish.  I added in a few grape tomatoes for extra flavor.  Add chicken to dish and spoon some marinara over each piece.

Top each piece with lots of mozzarella and parmesan cheese (yum!)

4. Bake in the oven until chicken is cooked through and cheese has melted, about 20-25 minutes.  Top with parsley and serve with a little pasta and extra sauce on the side (I am definitely an extra sauce person).

It was a hearty and delicious end to a long day in the sun— I certainly slept soundly Thursday night!
02:36 pm: yummybites2 notes

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Amis

A few weeks ago I had the opportunity to try Marc Vetri’s take on rustic Italian food when I enjoyed several courses as we celebrated Slip’s birthday. This charming trattoria is quietly tucked away at 13th and Waverly, and a wonderful spot for a dinner or a drink and some small plates.

Amis offers small(er) plates, so you have the chance to try a lot of dishes. Here’s the rundown of what we shared as I sipped on Prosecco:

Bufala Ricotta with Fresh Pepper and Grilled Bread

This creamy fresh cheese was absolutely perfect on crusty smoky bread. A perfect way to start the meal as we pondered over the rest of our choices. Including…

Swordfish Meatballs with Creamy Polenta and Pinenuts

I might not have typically ordered this dish had I not heard of it on my new favorite app, Chefs Feed (I definitely have a mission to try many of the dishes listed by the city’s top chefs).  The swordfish meatballs are described perfectly as “providing a surprising explosion of flavor in such a small package” by Chef David Ansill. They surprisingly taste meaty, perfectly cooked, and bedded on slightly sweet polenta. Next up…

Pigs Trotter Arancini with Fennel Mayonnaise

Anything that tastes like bacon and includes risotto and cheese and is fried crisp… well, that’s a winner. The fennel underneath was a wonderful complement to the dish. This might have been my favorite dish of the night.

Slip ordered the Roasted Lamb with Potatoes:

This dish was simple meat and potatoes, and at the same time really unique. The top of the lamb was crispy, which is unusual but delightfully tasty, and the meat was very flavorful.

I had to have pasta. All of the pastas looked amazing, but after vacillating over the several I was choosing between I decided to go with the Pappardelle with Oxtail Ragu:

Handmade pasta is the best. The creamy meaty sauce was delicious. I could have eaten a MUCH larger plate of this delicious dish!
We shared a contorni— a side dish of braised kale with almonds and raisins. Sweet and crunchy with bitter kale— brilliant.
We ordered 2 desserts and on top of that the host sent over a third dessert for the birthday boy. Each one of them was incredibly tasty. We ordered the tiramisu because that’s an Italian staple. It was good but, because it’s an Italian staple, it wasn’t anything super special (but delicious nonetheless). Because we were so full from dinner and wanted to enjoy our other desserts, we boxed the tiramisu and enjoyed it the next night. What did we enjoy?
Lemon Poppyseed Cake with Ricotta Semifreddo:
Topped with pomegranate and a little powdered sugar this dish was not only sweet and delicious but also visually striking. The ricotta semifreddo was subtle and creamy. Next up, my favorite of the night…
Pizelle and Salted Butter Semifreddo Sandwich:
Topped with a cranberry compote and powdered sugar. Oh. My. God. This was so incredible. Who would have thought that salted butter made into ice cream would be so excellent? Pizelles are one of my favorite cookie, and their anise flavor mixed with the subtle sweetness of the semifreddo and tartness of cranberry was the best combination. Ever. We were both stuffed but slowly lingered over this dessert and it was worth it.
If you’re looking for a romantic evening for two, drinks and dessert with a friend, or even a bigger party, Amis should be on the list for a future dining destination.
10:33 pm: yummybites5 notes

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Early Birthday Dinner

Slip is joining me in the 27 club on Wednesday, and tonight we had an early birthday dinner for him at his parent’s house. His mom, a wonderful Italian cook, prepared the most delicious yet simple dinner for us (my goal in life is to cook that way).

We feasted on a fresh arugula salad with grapes and walnuts, rosemary focaccia bread with an olive oil dip with top shelf olive oil from our trip to DiBruno Bros., crab stuffed ravioli with homemade tomato sauce, and stuffed mushrooms, filled with sausage, pine nuts, and raisins (SO good).

For dessert…

The most beautiful angel food cake. I love angel food cake because it is so light and fluffy. And it was topped with some chocolate glaze (thank you, Duncan Hines) and fresh strawberries. Yum!

What a perfectly delightful dinner, prelude to Slip’s birthday, and start to the week to come.

10:41 pm: yummybites6 notes

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A Taste of DiBruno Bros.

Last month something magical took place. Slip discovered on uwishunu.com (Philadelphians— check this out!) that the original DiBruno Bros. store down on 9th Street offers private tastings after hours. It costs $100 for eight people, and $20 for each additional guest. And trust me, it is worth if. You will find yourself privy to the full antipasto bar, some of the world’s best cheeses and meats, specialty desserts, crackers, and nuts. It’s BYOB, so you can bring your favorite wine and beer pairings. And, at the end of the night, anything you want to purchase is 10% off. What’s the catch? There isn’t any.

We began our night with a warm welcome from our two hosts, Matt and Mark. They poured us water, gave us a run-down of the entire antipasto and olive bar, and encouraged us to ask to try whatever our hearts desired (except for dried pasta, unless we brought our own pot of boiling water, in which case we were welcome to give it a go). M and M we’re so wonderful, friendly, and knowledgable, repeatedly telling us that this was our night, and we were welcome to request anything, even music. As we each took our small plates we started sampling the many kinds of olives (some stuffed with the likes of garlic, anchovies, and blue cheese), several different kinds of artichokes, fire roasted tomatoes, seafood salad, gigante beans, stuffed grape leaves, hot peppers stuffed with prosciutto and provolone, peppadew peppers, fire roasted marinated peppers… just to name a few.

While we sampled these antipasto delights, our connoisseurs put out some fresh, house-made Mozzarella (buy this!!), drizzled it with rich olive oil, and sprinkled with Maldon sea salt. It was served with fresh bread and pesto, imported from Italy. It was incredible. Next was onto the meats and cheeses…

We had the opportunity to walk throughout the cozy store, asking questions and asking for samples. We tried a variety of different cheeses, each one accompanied by a detailed story of where exactly in the world the cheese came from, the farmers who made the cheese, and the fact that many of these tasty bites were exclusively marketed in DiBruno Bros. before any other store in the US.

We also got to try a bunch of tasty treats that Matt and Mark had created. I loved the famed duck pastrami, but the creation of New York Flatbread everything crackers topped with dulce de leche and Serrano style smoked Virginia ham (sounds odd? It was amazing) was my favorite. Another treat was small crostini topped with foie gras wrapped in guanicale (really fatty Italian bacon), topped with a cherry sauce.

For dessert we had another tray of dessert cheeses, including a tasty goat cheese and a cabrales style blue. We also had some pieces of Italian Torrone (a favorite), chocolate dipped figs, and a variety of Squirrel Brand nuts, including creme brulee almonds.

At the end of the night we all lined up to purchase some of our favorite tastes of the night, like specialty olive oils, cheese, and crackers. The event was just in time for Thanksgiving, for which we purchased a bunch of antipasto. DiBruno Bros. closes down this private tasting venture during the busy holiday season, but they’ll be up and running again in January. I’ve been brainstorming my reason for our next tasting— I can’t wait!

06:50 pm: yummybites30 notes

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Herb and Cheese Stuffed Tomatoes

Have a ton of summer tomatoes on hand? This recipe is a great way to use up at least a few of them, and a very delicious Meatless Monday dish. I used some breadcrumbs (as suggested) but I think this would be great with orzo, brown rice, couscous or barley, as well. I served these up with a side or herb roasted potatoes and string beans with garlic and walnuts— a very yummy and vegetable filled dinner!

Herb and Cheese Stuffed Tomatoes

Adapted from The Fresh Fridge 

(Serves 3)

  • 3 Large Tomatoes
  • 1/2 Tbsp Fresh Thyme
  • 1 Tsp Dried Oregano
  • 1 Tsp Dried Basil
  • 2 Garlic Cloves, Minced
  • 1/4 Cup Bread Crumbs
  • 1/4 Cup Low-fat Mozarella Cheese
  • 1/4 Cup Shredded Parmesan Cheese
  • Kosher salt and pepper, to taste
  • 1/2-1 Tbsp Olive Oil

1. Preheat oven to 375 degrees.

2. Scoop out the inside of the tomatoes using a melon baller, placing pulp into a mixing bowl. Be sure to leave a thick enough wall of the tomato intact, at least 1/4”.

3. Add herbs, garlic, bread crumbs, cheeses, and olive oil to bowl with the tomato pulp and mix. (If you have fresh basil or parsley on hand, throw those in!)

4. Stuff tomatoes with cheese mixture and place in baking dish so they are standing upright. Top with a sprinkle of Parmesan and fresh black pepper. Bake for 18-22 minutes, until tops are browned and cheese is melted. Enjoy!

10:40 pm: yummybites4 notes

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A Quick Stop in Eataly (It’s Italy!)

Friday night led me to a quick stopover in NYC which included a trek to Eataly, Mario Batali’s famed restaurant/marketplace, which attracts not only tourists but New Yorkers as well. To create a dining experience which even pushes actual New Yorkers to brave tourists really says something about Eataly.

Eataly is not quite a restaurant, but a gourmet shopping and dining experience. Wandering through the gigantic Italian paradise, one can browse Alessi dining utensils, or a range of fresh gourmet mushrooms, while stopping a moment to order and munch on some cannoli. The mixture of marketplace and restaurant is brilliant, and the variety of Italian delicacies abounds. The market is also a bright idea because you are unlikely to dine at Eataly without somewhat of a wait— so while you wait, shop!

It appeared to me that a lot of the fresh produce had reasonable prices, even for New York standards. Some of the imported Italian goods were pricier, as expected. I learned from Jessie that should you purchase some produce at Eataly, you can have it prepared to your liking while you dine. “Can I have these zucchini julienned?” “Oh, Bella, of course!” Perfection.

The dining areas are divided by cuisine type— you can eat at the likes of Verdura, Pesce, Gelateria, or Pizza and Pasta, and that’s exactly what you get.

For dinner we ate at Pizza and Pasta. I shared some Pinot Grigio and anitpasto with friends, to start. We also devoured a classic Margherita pizza— the crust was thin, perfectly crisp, and just the tiniest bit sweet. 

For dinner we all ordered pasta. If you can have a love affair with food, this is what I did. I ordered what is probably the simplest thing on the menu, and a staple of Italian cooking, Spaghettone Cacio e Pepe. 

This literally translates to spaghetti with cheese and black pepper. I had seen Batali prepare this once on a cooking show and decided to keep it simple— after all, the most basic food, when cooked perfectly, is the best. This was DIVINE. It is something I might dare to make at a home, but may only savor in fine Italian restaurants. I ate it slowly, bite after bite, savoring each one. Cacio e pepe— you made my dining experience at Eataly heavenly!

My suggestion— if you are in NYC and near Eataly territory, at least walk around and check it out. I bet you’ll find something delicioso!

10:33 am: yummybites12 notes

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Bella Blu

Last week I was in NYC for a hot second (less than 24 hours!), but I had the opportunity to order some delicious lunch from Bella Blu on the Upper East Side. If you live on the East Side— or you’re just in the mood for some super yummy and interesting Italian food, I would definitely recommend this place! Besides the charm that accompanies what seemed like an all Italian staff (“Mil grazie, Bella!” as I departed, swoon), everything I tasted was delectable.

We started with my cousin’s new favorite salad in the whole entire world— an antipasti of sauteed artichokes on a bed of mache, pistachio nuts, and topped with thinly sliced Parmesan cheese that just melts in your mouth and on the salad. Incredible.

Next was an antipasti of buffalo mozarella, tomatoes, basil, and roasted peppers. Always a fan favorite.

The main course? A thin crispy pizza topped with tomato, mozarella, mushrooms, olives, artichokes and Prosciutto. I absolutely loved this— an amazing pairing of salty ingredients with the slightly sweet tomato sauce, and the perfect amount of sauce.

We ordered takeout but I picked up so I still got to experience the friendly staff. Eat in or out, the food is divine, wonderful Italian, so you can’t go wrong. And honestly there were so many pizzas and pastas I wanted to try, I might go back next time I’m in NYC! Mangia!

12:00 pm: yummybites5 notes

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Vegetarian “Pasta Carbonara”

A few nights ago I was seriously craving some pasta carbonara, traditionally known as Italian coal miner’s food, because it is so simple and hearty. We didn’t have any bacon in the house, one of the key four ingredients (bacon or guanicale, eggs, cheese, and black pepper), but with everything else on hand decided to make it my own way. We’re moving in a few days after all, I’ll buy bacon for the new place! Meanwhile, this pasta really did taste like carbonara to me, just a little less smoky. I loved it, and I’d definitely make it again!

Here’s what you’ll need for Pasta Carbonara, done my way:

  • 1/2 lb. spaghetti (or pasta of your choice), cooked al dente
  • 1-2 tbsp. olive oil
  • 3-5 garlic cloves, minced
  • 1/2 medium onion, diced
  • 1/2 bell pepper, diced
  • 1 can of diced tomatoes, drained
  • 3 eggs
  • Up to 1/4 cup heavy cream
  • Fresh ground black pepper
  • 1-2 green onions
  • Parmesan reggiano or pecorino romano for garnish

To start, boil some salted water and cook pasta until al dente. While water is boiling heat olive oil over medium heat in a skillet. Cook garlic until soft and fragrant, about 2 minutes. Add onions and pepper and cook another 3-5 minutes, until soft.

Add tomatoes to the pan and season with salt and pepper. In a small bowl whisk the eggs and heavy cream together. As soon as pasta is done cooking add it to the pan with the vegetable mixture. Immediately add egg mixture and begin to toss to coat.

In traditional carbonara chefs remove the pan from the heat, so that the eggs are cooked only by the heat of the pasta. That is totally fine— but I chose to keep my pan over a low heat setting for about 90 seconds while I tossed everything. You can also add cheese directly to the egg mixture for a more traditional dish.

Season generously with black pepper. Chop only the top green parts of the green onions and continue to toss.

Serve in pasta bowls and garnish with a few more green onions and pepper…

And of course some more Parmesan cheese!

I fully acknowledge that this is not traditional carbonara, but I really loved it and it definitely hit the spot— truly filling comfort food on a cold night. The tomatoes did add a nice flavor that isn’t exchangeable for bacon, but if you’re vegetarian and like this dish, or even if you don’t have guanicale on hand, it is a nice substitution. Mangia!

11:21 am: yummybites12 notes

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Le Castagne: An Unexpected Italian Feast!

Last Thursday night Slip and I became 2 of the luckiest people in Philadelphia as we received a last minute invite to a 6-course tasting dinner at Le Castagne in Rittenhouse. His aunt and uncle won the dinner at an auction, so we joined his parents and M and M in partaking in this visually striking and incredibly delicious dinner, paired with prosecco followed by 5 more glasses of wine.

The dinner was the epitome of gluttony, as we dined on small plates, fish, poultry, and beef, ending with a dessert, coffee, biscotti, and chocolate caramels. Let’s just say it wasn’t easy to do pilates on Friday morning (but it was well worth it). The service was superior, and getting to meet the Chef towards the end of the meal was a special treat— we got to give him our many compliments in person!

To start we had a Trio de Delizie: polenta encrusted sweetbreads with black garlic (R), Pistachio encrusted quail with white truffle honey (L), and deconstructed melon and prosciutto (center), paired with a glass of N.V. Prosecco (IlFagetto).

This was a really nice way to start the meal. I’ve never had sweetbreads before and I have to admit I was a little nervous. The fact that it was coated in polenta really helped me along, and the black garlic was incredible, but let’s just say I probably wouldn’t have sweetbreads again soon. The quail was my favorite— it was succulent, crisp, and the truffle honey added a great layer of flavor. I sopped of some more of the honey with a warm piece of bread. The prosciutto and melon was a nice, refreshing end to the course. The breadstick was unnecessary, but the prosciutto was crisped up and salty and the juice was not too sweet but just refreshing— just a simple, well-done dish.

Second course: asparagi arrostiti con uovo fritto, or Roasted asparagus with truffle vinaigrette, fried poached egg, shaved parmigiano cheese, and blistered grape tomatoes. Paired with a 2009 Verdicchio (Marchetti).

This was my second favorite dish of the night. As you might remember from my trip to Amada, I think asparagus, poached eggs, and truffle is the absolute perfect combination of foods. The fact that this egg was poached and fried amazed me; it is now a technique I’m dying to learn. And it was poached perfectly— I loved the runny yolk mixing with the truffle vinaigrette on my plate and joining the crisp outside of the egg in a single bite. The tomatoes were just a bonus. The white wine pairing was light, crisp, refreshing. I’m reconsidering— maybe this was my favorite dish of the night!

Up third: Filetto di branzino scottato in padella, or Filet of stripe bass, sauteed wild mushrooms, and english peas in a roasted garlic cream sauce, paired with a 2008 Pinot Nero (Lechthaler).

Fish? Cooked perfectly. Cream sauce? Somehow light, not too creamy, and just the right amount on the plate to flavor the fish without overwhelming it. And I just loved the peas. Most of the people at the table claimed this as a favorite.

Next on the table: Raviolo d’anatra e cipolla, or Duck confit and caramelized onion raviolo with truffle demi-glace and herbed goat cheese. Paired with a 2006 Valpolicella Classico Superiore (Caterina zardini).

Ok this dish, this fresh pasta filled with juicy duck confit and laying in a bed of truffle sauce— this dish was my favorite. The raviolo was gigantic, which left the edges more al dente, the middle part of the pasta cooked perfectly. The goat cheese was tasty but I didn’t like it paired with the pasta, so I ate it first. I don’t even know what else to say except just thinking of this dish makes me smile.

5th on the menu— Bistecca con insalata mediterranea, or charred NY strip steak over a Mediterranean freekah salad, grilled kumquat and herb oil. Paired with a 2008 Nero D’Avola (Altadonna).

This dish was just awesome. My steak was really rare, which I like, and juicy. The freekah salad was awesome and innovative— kind of like a toasted rice, but mixed with finely chopped veggies. And the kumquats added such a nice, robust citrus flavor to the plate. My only complaint? By the time we got to this one I was too full to eat it all!

Finally, we had dessert. Mousse al cioccolato, burro di arachidi, e banana zuccherata: Marshmallow and peanut butter mousse, chocolate mousse, and caramel-banana delight.

Slip’s absolute favorite bite of the night was that banana— caramelized, sweet, crisp on the top. The shortbread style cookie paired with it was indeed a delight. I didn’t love the marshmallow, mostly because it just tasted like what it was and not very interesting to me, but the other two mousses were really tasty, not too sweet. And to cleanse my palate at the end, some sugared, frozen grapes. How brilliant is this pastry chef? Oh, and of course, what is any Italian restaurant without biscotti and cafe?

I thought this meal was just absolutely, incredibly indulgent, gluttonous, impeccably ordered and tasty. M and M are regulars at Le Castagne and after this amazing meal I definitely want to return, and I’d recommend you go as well! Apparently they have a great happy hour (why not?) and I am so ready for more of their pasta. I’m sure I’ll have a difficult time choosing between their gnocchis, bucatini, and pappardelle— I’ll need some Philly friends to come along with me!

04:27 pm: yummybites3 notes

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