Baked Rockfish with Tomato and Basil Sauce 

Baked Rockfish with Tomato and Basil Sauce 

by | Sep 28, 2015 | Entrées

I think that good food should be simple :: semplice. You don’t need to complicate your life to eat well. Just follow this one basic rule: buy fresh wholesome ingredients based on the season.

Rockfish-with-Tomato-and-Basil-Sauce-2Here in Italy, I’m picking the last tomatoes off the vine and clearing out the basil pots to make homemade pesto to freeze. This is my farewell recipe to summer before making way for Continue Reading

{Video Recipe} Baked Goat Cheese with Tomatoes and Olives

{Video Recipe} Baked Goat Cheese with Tomatoes and Olives

by | Mar 1, 2015 | Appetizers, Video Recipes

This baked goat cheese with tomato and olives is ridiculously easy to prepare, looks fancy and is absolutely delicious. This is the perfect appetizer for when unexpected guests stop by or when you don’t have a lot of time (or desire) to cook an elaborate appetizer, but want to avoid using processed foods.

Baked-Goat-Cheese-with-Tomatoes-and-Olives-1

When I said that this baked goat cheese was easy to prepare, I wasn’t joking. All you need is 5 minutes to throw the ingredients in a baking dish then let the oven work away for 15 minutes. The result is creamy goat cheese that you can slather onto toasted artisanal Italian bread topped with mouthwatering roasted tomatoes and flavorful taggiasche olives.

 

 

For those of you interested in learning a few cooking words in Italian so you can read the menu on your next trip to Italy, here is a quick recap of the words seen in the video:

goat cheese :: formaggio di capra

tomatoes :: pomodori

parsley :: prezzemolo

olives :: olive

oregano :: origano

sea salt :: sale marino

black pepper :: pepe nero

extra virgin olive oil :: olio extra vergine di oliva

bread :: pane 

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Baked Goat Cheese with Tomatoes and Olives
 
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This baked goat cheese with tomato and olives is easy to prepare and the perfect appetizer for when unexpected guests stop by or when you don’t have a lot of time (or desire) to cook a elaborate appetizer, but want to avoid using processed foods.
Serves: 4
Ingredients
  • 1 goat cheese log (6 ounces/180g)
  • 10 grape or datterini tomatoes, quartered
  • 2 tablespoons parsley, finely chopped
  • ¼ cup Taggiasche olives (or kalamata olives)
  • 2 pinches of dried oregano
  • 1 pinch of sea salt
  • A few cracks of black pepper
  • A good drizzle of extra virgin olive oil
  • Fresh artisanal Italian bread
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Cut the goat cheese in half and place it in a small baking dish. Top with tomatoes, parsley, olives, oregano, salt and pepper. Bake for 15 minutes.
  3. In the meantime slice the bread and toast in the toaster or stick in the oven for a 1-2 minutes, flip the slices and bake for another minute or two.
  4. Serve the baked goat cheese with the toasted bread. Buon appetito!

Tortiglioni with Anchovies, Radishes and Tomatoes 

Tortiglioni with Anchovies, Radishes and Tomatoes 

by | Aug 9, 2014 | Pasta

If you want a taste of Italy, try these tortiglioni with anchovies, radishes and tomatoes.  Don’t shun the thought of anchovies just yet! This salty ingredient is the  secret ingredient in this mouthwatering sauce.

Tortiglioni with anchovies, radishes and tomatoesBelieve it or not, anchovies are making a come back in the States.  Chefs are showcasing this intense flavored fish in a variety of sophisticated dishes like Chef Michael Symon’s dish for roasted brussel sprouts with capers, walnuts and anchovies or chefs Mario Batali and Dave Pasternack’s anchovy and roasted pepper salad with goat cheese. 

Tortiglioni with anchovies, radishes and tomatoesAlthough anchovies might not be the first ingredient that comes to mind, definitely don’t exclude them.  Anchovies are extremely versatile and can be used in a variety of ways, whether they are fresh or salt-cured in olive oil. You can melt them down with butter or olive oil in a skillet and spread the flavorful sauce onto a piece of toasted artisan bread then top with stracciatella cheese for a quick bruschetta. Or, how about marinated anchovies, which are a typical Italian recipe proliferate in restaurants along the Mediterranean Sea?

Tortiglioni with anchovies, radishes and tomatoesIf you want a real taste of Italy, cook with anchovies. Their savoriness adds an irreplaceable bold flavor to dishes that are unlike others. My challenge to you: sneak them in various sauces, soups and salads and observe for yourself if anyone can spot that flavor, or if they just tell you that your dish is delicious.

Tortiglioni with Anchovies, Radishes and Tomatoes 
 
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If you want a taste of Italy, try these tortiglioni with anchovies, red radishes and tomatoes.  Don’t shun the thought of anchovies just yet! This salty ingredient is the  secret ingredient in this mouthwatering sauce.
Serves: 4
Ingredients
  • 2 tablespoons extra virgin olive oil
  • ½ large white onion, thinly sliced 
  • 1 garlic clove, thinly sliced
  • 7 radishes, thinly sliced
  • 20 datterini tomatoes (or cherry tomatoes), cut in half
  • 5 anchovies in oil, cut into pieces
  • 1 fresh sage leaf, torn in pieces 
  • 1 chive stem, torn in pieces 
  • 250g Tortiglioni pasta (or fusilli, penne, or macaroni ecc.) 
  • 1 tablespoon coarse salt
  • Parmigiano Reggiano cheese, as needed
Instructions
  1. Put the extra virgin olive oil in a large skillet and cook the onions and garlic over medium heat until the onions are translucent, about 10 minutes. Add the radishes, tomatoes, anchovies, sage and chives and continue to cook until the tomatoes are soft, about 5-10 minutes. 
  2. In the meantime, bring a medium sized pot of water to a boil, add the coarse salt and cook the pasta according to the directions on the package. Drain and return to pot. Pour in the sauce and Parmigiano Reggiano cheese and stir until the cheese has melted. Delicious served both warm and cold.