Biba's Northern Italian Cooking - Biba Caggiano [63]
2 tablespoons butter
2 tablespoons olive oil
¼ cup chopped parsley
3 garlic cloves, chopped
Salt and freshly ground pepper to taste
Wash and dry mushrooms thoroughly and cut into slices. Melt butter with oil in a large skillet over high heat.When butter foams, add mushrooms. Sauté until golden. Add parsley, garlic, salt and pepper; cook 1 minute longer. Taste and adjust for seasoning. Serve hot or at room temperature.
BAKED TOMATOES
Pomodori al Forno
This is a colorful accompaniment for a simple fish dish.
MAKES 6 TO 8 SERVINGS
6 tomatoes
⅓ cup plus 2 tablespoons olive oil
¼ cup chopped parsley
2 garlic cloves, chopped
2 tablespoons capers
⅓ cup freshly grated Parmesan cheese
⅓ cup dry unflavored bread crumbs
Salt and freshly ground pepper to taste
Preheat oven to 350F (175C). Wash and dry tomatoes. Cut in half. Using a small spoon, remove seeds from tomatoes. Drain tomatoes cut side down on paper towels 15 to 20 minutes.
Combine ⅓ cup oil, parsley, garlic, capers, Parmesan cheese, bread crumbs, salt and pepper in a medium bowl. Divide mixture between tomato halves. Place tomatoes in a 13 × 9-inch baking dish.
Spoon 2 tablespoons oil over tops of tomatoes into dish. Bake 25 to 30 minutes or until filling is crisp and golden. Serve hot.
BRAISED CURLY CABBAGE
Verze Affogate
A tasty winter vegetable, it is perfect with Pork Loin with Garlic and Rosemary, page 137.
MAKES 6 TO 8 SERVINGS
1 (2-pound) curly cabbage
3 tablespoons olive oil
¼ pound pancetta, page 4, cut into 4 slices and diced
2 garlic cloves, crushed
1 sprig fresh rosemary or 1 teaspoon dried rosemary
Salt and freshly ground pepper to taste
½ cup dry white wine
Wash and dry cabbage; shred.
Heat oil in a large skillet over medium heat. Add pancetta, garlic and rosemary. Sauté until lightly browned. Stir in cabbage and season with salt and pepper. Cover skillet and reduce heat. Simmer 20 minutes, stirring a few times during cooking. Add wine and simmer uncovered 15 minutes longer. Serve hot.
RED CABBAGE WITH SMOKED HAM AND APPLES
Cavolo Rosso con Prosciutto Affumicato e Mele
This dish comes from Trentino-Alto Adige where smoked meat is a main ingredient in local cooking.
MAKES 6 TO 8 SERVINGS
1 (2- to 2½-pound) red cabbage
2 tablespoons butter
2 tablespoons olive oil
1 large onion, thinly sliced
¼ pound smoked ham, chopped
1 cup red wine
2 apples, peeled, diced
Salt and freshly ground pepper to taste
Remove bruised outer leaves from cabbage. Cut cabbage into thin slices.
Melt butter with oil in a large skillet over medium heat. When butter foams, add onion. Sauté until pale yellow. Add ham and cabbage. Cook uncovered over high heat 10 minutes.
Add wine. Cook until wine is reduced by half. Add apples and season with salt and pepper. Reduce heat to medium. Cover and cook 10 minutes longer. Serve warm.
CAULIFLOWER IN BATTER
Cavolfiore Fritto con la Pastella
Vegetables fried in this flour and water batter are crisp and light.
MAKES 6 TO 8 SERVINGS
1 (2½- to 3-pound) cauliflower
1½ cups water
2 cups all-purpose flour
2 eggs, lightly beaten
Oil for frying
Salt to taste
Remove leaves from cauliflower. Slice cauliflower in half. Fill a large saucepan two-thirds full with salted water. Bring water to a boil. Add cauliflower. Cook over high heat 15 to 20 minutes or until tender. Drain on paper towels; cool.
Put 1½ cups water in a medium bowl. Gradually sift flour into water, beating constantly. Beat in eggs. Batter should be the consistency of mayonnaise. Batter can be prepared a few hours ahead.
Pour oil 2 inches deep in a large saucepan or deep-fryer. Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately. Detach florets from cauliflower. Dip florets into batter. Using a slotted spoon, lower a few at a time into hot oil.Turn cauliflower. When golden on all sides, remove from oil with slotted spoon. Drain on paper towels.
Arrange drained cauliflower on a warm platter and season with salt. Serve hot.
BAKED