Biba's Northern Italian Cooking - Biba Caggiano [64]
Finocchi al Forno con Burro e Formaggio
If you have never tasted fennel, be adventurous and try this dish.
MAKES 6 TO 8 SERVINGS
4 large fennel bulbs
Salt and freshly ground pepper to taste
¼ cup butter
⅓ cup freshly grated Parmesan cheese
Preheat oven to 350F (175C). Butter a 13 × 9-inch baking dish. Cut off long stalks and bruised leaves from fennels. Slice end off bulbous base. Wash fennels thoroughly. Cut into quarters.
Fill a large saucepan two-thirds full with water. Bring water to a boil. Add fennels. Cook over high heat 10 to 15 minutes or until tender but firm. Drain fennels on paper towels.
Arrange fennel pieces slightly overlapping in buttered baking dish. Season with salt and pepper. Dot generously with butter and sprinkle with Parmesan cheese. Bake 15 minutes or until fennel is tender and cheese is melted. Serve hot.
BAKED ONIONS
Cipolle al Forno
These refreshingly light onions are perfect for lamb and pork roasts.
MAKES 4 SERVINGS
5 tablespoons olive oil
4 large yellow onions
Salt and freshly ground pepper to taste
Preheat oven to 375F (190C). Put 3 tablespoons of the oil in an 11 × 7-inch baking dish. Cut onions in half horizontally and place cut side up in baking dish. Season with salt and pepper. Drizzle remaining oil over each onion. Bake 40 to 60 minutes, depending on size. Onion tops should be light golden. Serve hot.
SWEET AND SOUR LITTLE ONIONS
Cipolline Agro-Dolci
These onions are the ideal accompaniment to any roast.
MAKES 8 TO 10 SERVINGS
3 (10-ounce) or 2 (16-ounce) pkgs. frozen little onions, thawed
¼ cup butter
¼ cup packed brown sugar
¼ cup red wine vinegar
Salt to taste
Drain onions thoroughly on paper towels. Melt butter in a large skillet over medium heat. When butter foams, add drained onions. Sauté until onions begin to color, 5 to 8 minutes. Add brown sugar and stir to coat onions. Add vinegar and salt. Cook 2 to 3 minutes longer. Sauce should be thick and coat onions. Serve hot.
PEAS WITH PROSCIUTTO
Piselli al Prosciutto
Peas cooked this way also make a marvelous, light sauce for noodles.
MAKES 6 TO 8 SERVINGS
1 cup Chicken Broth, page 23, or canned chicken broth
3 pounds fresh peas or 3 (10-ounce) pkgs. frozen small peas, thawed
3 tablespoons olive oil
1 medium onion, thinly sliced
¼ pound prosciutto, page 4, diced
Salt and freshly ground pepper to taste
Prepare Chicken Broth. Shell fresh peas. Bring broth to a boil in a medium saucepan. Add peas. Cook 5 to 10 minutes, depending on size. Drain peas.
Heat oil in a small skillet over medium heat. Add onion. Sauté until pale yellow. Add prosciutto and peas. Sauté 3 to 4 minutes. Season with salt and pepper. Serve hot.
STUFFED ARTICHOKES
Carciofi Ripieni
It takes a little time and patience to prepare these artichokes but they are well worth it.
MAKES 4 SERVINGS
4 large artichokes
1 lemon
4 slices white bread
½ cup plus 3 to 4 tablespoons olive oil
⅓ cup chopped parsley
3 garlic cloves, chopped
Salt and freshly ground pepper to taste
Water
Cut off artichoke stems; slice and reserve. Remove and discard hard outer leaves of artichokes. Cut sharp tips off remaining leaves with scissors. Slice off about ½ inch from top end of each artichoke. Open artichokes gently with your hands. Remove fuzzy chokes with a knife or melon baller.Wash artichokes under cold running water.
Slice lemon in half and rub over cut tops of artichokes. Set artichokes with cut part down on paper towels.
Remove crusts from bread. Chop bread into small pieces and place in a medium bowl.Add ½ cup oil, parsley and garlic and season salt and pepper. Mix well.Arrange mixture between artichoke leaves and in centers.
Place artichokes and reserved stems in a large saucepan. Pour water about 1 inch deep in pan. Add 3 to 4 tablespoons oil. Bring water to a boil. Reduce heat to medium and cover pan. Cook artichokes 40 to 60 minutes, depending on size. If water evaporates, add a little more. There should be 4 to 5 tablespoons