Biba's Northern Italian Cooking - Biba Caggiano [61]
FRIGGIONE
There is no translation for Friggione. The word implies a range of ingredients fried together.
MAKES 4 TO 6 SERVINGS
5 to 6 tablespoons olive oil
4 potatoes, peeled, cut into small pieces
2 large onions, thinly sliced
2 red or green sweet peppers, seeded, cut into strips
Salt and freshly ground pepper to taste
2 cups canned crushed Italian-style or whole tomatoes
Heat oil in a large skillet. Add potatoes, onions and peppers. Season with salt and pepper. Cook uncovered over low heat 30 minutes, stirring several times.
Press tomatoes through a food mill or a sieve to remove seeds. Add tomato pulp to skillet. Cook uncovered over medium heat 25 to 30 minutes or until mixture reduces to a medium-thick consistency. Add salt and pepper to taste.
BOILED POTATOES TOSSED WITH BUTTER
Patate Saltate al Burro
Many restaurants and trattorie serve boiled or steamed potatoes tossed in hot butter as an accompaniment to simple meat or fish preparations. If you are buying small new potatoes, don’t bother to slice them. Simply peel them and toss them with hot butter. A bit of fresh sage can be used instead of parsley.
MAKES 4 TO 6 SERVINGS
1½ pounds new potatoes or boiling potatoes, washed
3 to 4 tablespoons butter
Salt to taste
1 tablespoon finely chopped flat-leaf Italian parsley
Put potatoes in a large pot and cover with 2 inches cold water. Bring water to a gentle boil and cook uncovered over medium heat until potatoes are tender and can be easily pierced with a thin knife, about 20 minutes. Drain potatoes and cool slightly. Peel potatoes and cut them into ¼-inch-thick slices, trying not to break them.
Heat butter in a large skillet over medium heat.When butter begins to foam, add potatoes; season with salt. Cook and stir, moving potatoes around gently with a wooden spoon, until they are heated through and are well coated with butter. Stir in parsley and serve.
SAUTÉED SPINACH
Spinaci Saltati
Serve this tasty spinach with Veal Chops Milan Style, page 148, or Stuffed Veal Roast, page 155.
MAKES 6 SERVINGS
2 pounds spinach
1 teaspoon salt
4 to 5 tablespoons olive oil
2 garlic cloves, chopped
3 flat anchovy fillets, chopped
Salt and freshly ground pepper to taste
Wash spinach thoroughly in several changes of cold water. Discard stems and bruised or tough leaves. Put wet spinach into a large saucepan; add the 1 teaspoon salt. Cover pan. Cook over medium heat 10 to 12 minutes or until spinach is tender. Drain well; cool slightly. Squeeze spinach to remove as much moisture as possible.
Heat oil in a large skillet over medium heat. Add garlic and anchovies. Sauté about 1 minute. Before garlic changes color, add spinach. Season with salt and pepper. Cook 2 to 3 minutes, stirring constantly. Serve hot.
EGGPLANTS WITH PARSLEY AND GARLIC
Melanzane al Funghetto
Capers add extra zest to this excellent dish.
MAKES 6 SERVINGS
2 medium eggplants
Salt
⅓ cup olive oil
3 garlic cloves, finely chopped
3 tablespoons chopped parsley
2 tablespoons capers
Salt and freshly ground pepper to taste
Peel eggplants. Cut lengthwise into 1-inch-thick slices. Sprinkle sliced eggplants with salt and place in a large dish. Set another large dish on top of eggplants and let stand 30 minutes. Salt draws out the bitter juices from eggplant. Pat dry with paper towels. Cut into cubes.
Heat oil in a large skillet over medium heat. Add eggplants and garlic. Cook 15 minutes, turning several times. Add parsley, salt and pepper. Cook 5 minutes longer. Taste and adjust for seasoning. Serve hot or at room temperature.
BAKED STUFFED ZUCCHINI
Zucchine Ripiene al Forno
Stuffed zucchini are excellent, but filling. Serve them with a plain roast or as a luncheon.
MAKES 6 SERVINGS
8 to 10 medium, firm zucchini
White Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup hot milk
½ teaspoon grated nutmeg
3 tablespoons freshly grated Parmesan cheese
Salt to taste
3 tablespoons chopped parsley