cup ice waterBaccalà (Dry salted codfish)
• Best if soaked in water or milk for two days, changing liquid every 12 hours. This process does not need to be refrigerated.
• When you pick out a piece of baccalà remember that the colour of the meat should be close to white and the skin light-coloured. If the meat tends towards yellow, do not buy it.
• If sold whole, try to buy a long, thick fish; if possible it should be a bit more than 1-inch thick in the middle.
• If not already packed and wrapped in plastic, and you’re allowed to smell it, remember that its odour, even if a bit intense, must be of fish and nothing else. No chemical smells should be evident.
• Prior to soaking, cut your baccalà into large pieces, which helps speed up the re-hydration process.
Besciamella Sauce (see ingredients note below)
1. In small pot, melt butter over medium-low heat.
2.Add flour and stir until smooth. Increase to medium heat and cook for 1 to 2 minutes (roux).
3.Meanwhile, heat milk in separate pot over medium heat until it begins to boil. Reduce to simmer.
4.Add butter mixture (roux) a little at a time to simmering milk, whisking continuously until very smooth. Bring to boil.
5.Cook for 2 to 3 minutes, stirring constantly, and then remove from heat. Season with salt, white pepper and nutmeg, and set aside until ready to use.
Note: For thick Besciamella, use 2 tablespoons butter, 2 tablespoons flour and 1 cup milk. For very thick Besciamella, use 3 tablespoons butter, 5 tablespoons flour and 1 cup milk.
Bread (Yield: 2, 1- pound loaves)
2 pounds flour
3 tablespoons salt
1½ tablespoons yeast
2 tablespoons extra-virgin olive oil
2 cups water (plus extra)
1. Using electric mixer on low speed, mix ingredients in order as above one at a time until each is fully incorporated.
2.Remove and cover, allowing to rise at room temperature for approx. 1 hour.
3.Divide risen dough and form two balls. Cover again and allow to rise for approx. ½ hour.
4.After second rise, form dough into loaf shape and allow to rise again for another ½ hour.
5.Place on lightly floured cookie sheet. Make three slits approx. ¼-inch deep along top of dough.
6.Bake in oven preheated to 350°F for 30 to 45 minutes or until a golden colour.
7.Allow to rest for 30 minutes. Slice and serve with a sprinkle of your favourite extra-virgin olive oil.
Cooking Rice (Yield: 4 servings)
1. Boil 2 cups of salted water in a pot. Add 1 cup of rice, stir once, then lower to simmer.
2.Cook covered for approx. 30 minutes or until water has evaporated.
3.Remove from heat, let stand covered for approx. 5 minutes. Fluff with fork and serve or set aside to cool.
Couscous (Yield: 4 servings)
1. In pot, bring 1½ cups of salted water to boil.
2.Stir in 1 cup couscous.
3.Remove pan from heat; cover and let stand for 5 minutes.
4.Transfer to bowl, fluffing with fork; let cool for 10 minutes.
Pasta (with eggs) (Yield: 4 servings)
Fresh Pasta with eggs for 1 pound of pasta
4 cups flour
1 cup water (plus extra)
4 eggs
1. Mound flour on clean working surface and make small well in the centre.
2.Add eggs and half of the water and bring flour in from sides a little at a time, slowly incorporating together.
3.Continue adding water as needed until the dough becomes slightly elastic but not sticky.
4.Knead dough for 10 minutes until incorporated and smooth.
5.Form into nice ball, seal in plastic wrap and allow to sit in refrigerator for 3 hours.
6 After it has sat, flatten the dough into a ¾-inch disc on a lightly floured surface.
7.Flour both sides of dough disc. Using a rolling pin, start in the centre and roll out the dough away from you and then towards you to the thickness required for the pasta you are making.
8.Cut or form into your desired pasta. Place on a lightly floured cookie sheet and cover until ready to cook.
Pasta (without eggs) (Yield: 4 servings)
Fresh Pasta without eggs for 1 pound of pasta
4 cups flour
1 cup water (plus extra)
1. Mound flour on clean working surface and make small well in the centre.
2.Add half the water and bring the flour in from the sides a little at a time, slowly incorporating together.
3.Continue adding water as needed until the dough becomes slightly elastic but not sticky.
4.Knead dough for 10 minutes until incorporated and smooth.
5.Form into nice ball, seal in plastic wrap and allow to sit at room temperature for 3 hours.
6.After it has sat, flatten the dough into a ¾-inch disc on a lightly floured surface.
7.Flour both sides of dough disc. Using a rolling pin, start in the centre and roll out the dough away from you and then towards you to the thickness required for the pasta you are making.
8.Cut or form into your desired pasta. Place on a lightly floured cookie sheet and cover until ready to cook.
Pasta (cooking)
Cooking pasta is easy, but following certain steps will ensure excellent results. The standard phrase used in this book to define cooked pasta is “al dente.” Al dente, in the end is a matter of personal taste, but in general, indicates that the pasta should be firm, with a tiny white core in the centre.
1.Fill a large pot, using as a minimum ratio 1 quart (1 litre) of water per ¼ pound serving of pasta (100 g), and bring to a rapid boil. A little more water is always better.
2.Adding salt makes many recipes taste better. Use 1 tablespoon per gallon (4 quarts or litres) of water. When the water comes to a rolling boil, add 1 tablespoon of coarse salt (a little less if it’s fine-grained). The quantity in the end will be a matter of personal taste.
3.When the water is at a rolling boil, add pasta and give a good stir to keep from sticking. Adding oil is really not required to stop the pasta from sticking together. Stirring and stirring will take care of this on its own (oil makes the pasta slippery, and prevents sauce from sticking).
4.When water returns to a boil after adding pasta, start your timer. Most pre-packaged pastas will cook between 8 to 12 minutes as suggested by the manufacturer. If the water begins to foam, adjust the level of the heat.
5.Really the only way to tell if the pasta is correctly cooked is to taste it. It should be “al dente” – firm yet tender, with a tiny core in the middle as mentioned earlier.
6.Drain pasta into colander and lift, shaking off excess water. Don’t rinse if you’re serving a hot dish.
Tips:
• Never mix pasta types in one pot. Many have different cooking times.
• Watch the cooking process carefully. Pasta can overcook very quickly.
• If pasta is to be used in a casserole, cook it for half the time suggested. The cooking process will complete in the oven or skillet.
• Fresh pasta, especially egg pasta (fettuccine, tagliatelle, lasagna) cooks quickly, 3 to 5 minutes.
Pesto (Yield: ½ cup)
Normally a mortar and pestle is used, though a food processor does the job quite well.
1 cup fresh basil leaves
1 tablespoon pine nuts
2 garlic cloves
½ cup grated Parmigiano-Reggiano
¼ cup extra-virgin olive oil
Salt and freshly ground pepper
1. In a food processor, add basil and pine nuts and pulse a few times. Add garlic and pulse a few more times.
2.While processor is running, slowly add extra-virgin olive oil in a steady stream. Stop every once in a while to scrape down sides and pulse until you have a liquid paste.
3.Season with salt and pepper to your liking.
4.Quantities and ingredients can be added and adjusted to suit taste.
Pie Dough (Yield: 2, 9-inch pie shells)
1 teaspoon salt
cup ice water
3 cups plus 2 tablespoons all-purpose flour, plus extra
1 cup plus 5 tablespoons very cold unsalted butter, cut into 1-inch pieces
1. In small bowl, mix together salt and water. Keep very cold until ready to use.
2.Place flour and butter in bowl of food processor. Pulse briefly until mixture forms large crumbs.
3.Add salt water mixture and continue pulsing until dough has just formed but is not smooth.
4.On a lightly floured work surface, evenly divide dough and form each piece of dough into a disc approx. 1-inch thick.
5.Wrap each disc in plastic and chill at least 2 hours or overnight.
Polenta (Yield: 4 servings)
(ratio: 4 cups liquid to 1 cup cornmeal)
1 cup cornmeal (suggest medium yellow cornmeal)
4 cups water
1 tablespoon salt
1 tablespoon butter
1. In large pot, bring salted water to boil. Slowly pour in cornmeal, whisk until smooth, and quickly put the lid on for 2 to 3 minutes.
2.Remove lid and stir polenta constantly with a wooden spoon, turning by cutting the middle and bringing bottom to top. Stir for approx. 30 minutes.
3.Add butter and stir until fully blended.
4.If adding cheese, remove from heat, add cheese and continue stirring until thoroughly mixed.
5.Polenta is done when it comes away from the sides. Turn polenta onto wooden board or platter. Serve as-is or pour into any size pan or cookie sheet lined with parchment paper. Place in refrigerator to cool completely.
6.Once set, turn polenta out onto cutting board and cut into squares, rounds, or triangles.
7.Here you can fry, bake or broil to your liking.
Tomato Sauce (Yield: 12 cups or 3 litres/quarts)
¼ cup extra-virgin olive oil
1 carrot (diced)
1 onion (diced)
1 celery stalk (diced)
4 garlic cloves (minced)
1 can/2.84 litres whole tomatoes
½ cup basil (chopped)
chili flakes (to taste)
salt and freshly ground pepper
1. Warm oil in pot over medium heat. Sauté carrots, onions, and celery until tender (approx. 10 minutes).
2.Add garlic, cooking for another 2 minutes. Add whole tomatoes and basil. Season with salt, pepper and chili flakes. Once boiling, reduce heat and simmer 1 hour, stirring occasionally.
3.If rustic sauce is preferred, mash the tomatoes while they are cooking.
4.For a smooth sauce, place the contents into a food processor or blender.
Meat Sauce (Yield: 12 servings)
2½ pounds ground beef
2½ pounds ground veal
2½ pounds ground pork
1 tablespoon ground rosemary
4 garlic cloves (minced)
1 tablespoon ground sage salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
12 cups tomato sauce (see above)
1 cup (250 ml) tomato paste
4 cups chicken broth
1. Mix all ground meats, rosemary, garlic, sage, salt and pepper in a large bowl.
2.Warm oil in large skillet over medium heat. Add meat mixture and brown, stirring occasionally.
3.Drain excess liquid. In large saucepan add prepared tomato sauce, tomato paste, chicken broth, and browned meat, cooking for 1 to 2 hours, stirring occasionally. Season with salt and pepper as required.