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recipes – Page 2 – GT Food & Travel
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GT Food & Travel

Tag: recipes

  • Torta di Alici e Patate, Anchovy & Potato Pie

    Torta di Alici e Patate, Anchovy & Potato Pie

    I posted this photo on Instagram two days ago and received many comments to my surprise. I was happy to discover that many people share my love for anchovies and it reminded me of my MO which is keep it simple. The tastiest dishes are made with a few fresh ingredients and lots of love. At times cooking simple is a necessity, like when you are short on time or have a limited budget, but at other times it’s a reminder that recipes need not  be complicated to make nutritious and delicious meals._

    This recipe was inspired by Concetta. She has spent her life cooking wholesome good food for family and friends. Thank you for sharing and encouraging me to do the same.

    Ingredients for 2

    • 2 large potatoes, peeled and thinly sliced
    • 30 fresh anchovy fillets, cleaned
    • 3 garlic cloves, peeled and thinly sliced
    • Extra virgin olive oil
    • Salt and pepper
    • Optional: fresh red chili pepper, diced and parsley

    Lightly coat a sauté pan or skillet with olive oil. Starting with the potatoes, alternate layers of potatoes, anchovies and garlic, Sprinkle each layer with salt, pepper and olive oil. Finish with potatoes. Cover and cook over on a low flame until your fork easily pierces the potatoes (approximately 20 – 30 minutes). Best served warm.

  • Quince Jam

    Quince Jam

    When I was growing up, there wasn’t a jar of Smucker’s to be found in my parents’ house. Lucky for me, my grandmother and mom made Concord grape jelly every year. I never gave much thought to this yearly ritual. I watched and learned. It was part of life. DSC_3838When I moved to Italy, I graduated from making grape jelly to fig, strawberry, plum and gorgeous quince jam. Ripe quince are fragrant and have a golden-yellow skin. They are used mostly for cooking given their hard and somewhat bitter flesh. They contain a high amount of pectin which makes them ideal for jams and jellies alike.

    DSC_3630The below recipe makes about 3 cups of jam. Add a vanilla pod, cinnamon or ginger while cooking for a different flavor. Enjoy with toast, cheese or by the spoonful.

    Ingredients

    • 4 pounds ripe quinces, quartered, cored, and sliced
    • 1.5 cups sugar
    • 2 cups water
    • Fresh lemon juice

    Combine sugar and water in a large saucepan. Bring to a gentle boil. Add quince and lemon juice to the saucepan, stirring often. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 1 hour.DSC_3639

    When fruit is soft and transparent, bring the mixture to a boil stirring constantly for about 20 minutes uncovered until the mixture thickens.DSC_3641

    Pour mixture into jars. Close jars and chill overnight.

    DSC_3650

     

     

  • Date Nut Bread

    Date Nut Bread

    With winter upon us, I find myself thinking of the holidays, missing my family and spending time in my kitchen keeping warm, baking and cooking. I leafed through a handwritten book of family recipes and the one for date nut bread caught my eye. Another one of my grandmother’s, the same woman who taught me how to make pasta and beans.

    I hope you enjoy this sweet bread as much as I do.

    DSC_3582Ingredients

    • 1 cup hot coffee or espresso
    • 1 cup chopped dates
    • 1 cup chopped walnuts
    • 1 cup sugar
    • 1.5 cups flour
    • 3 tablespoons butter
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 teaspoon baking soda
    • pinch of salt

    Heat the oven to 300° F. Chop the dates and walnuts. Set aside.

    DSC_3566Combine the sugar, butter, eggs, flour, salt, vanilla and walnuts in a large bowl. Mix until the batter is smooth. In a small bowl add the chopped dates and baking soda to the hot coffee or espresso. In three parts, add the coffee mixture to the batter. Mix well. DSC_3571Pour batter into a greased and floured loaf-panDSC_3579Bake at 300° F for 1 to 1.5 hours.

    DSC_3581Serve warm or at room temperature for breakfast or a snack.

  • Pasta e Fagioli, Pasta & Beans

    Pasta e Fagioli, Pasta & Beans

    My grandmother from Avellino has been on my mind lately. Hours spent in her kitchen, watching her turn the simplest ingredients into the most comforting and delicious dishes. I miss her, our talks and her kitchen. I miss the smell of fresh garden tomatoes simmering in a pot on her stove top, filling the house with sweetness.

    Many years ago I asked her “Why doesn’t my mom’s pasta e fagioli taste as good as yours?” She said, “When she gets to my age it will taste the same, just wait.”DSC_3537

    She didn’t include precise measurements so here is my version of her recipe. Adjust to your taste and enjoy!

    Ingredients for 2 

    • 100 grams (2/3 cup) of pasta (ditalini or mixed pasta)
    • 150 grams (1/2 cup) of dried borlotti beans
    • EVOO
    • garlic
    • plum tomatoes
    • 1 red chili pepper
    • parsley
    • salt to taste

    Soak the borlotti beans overnight in water. Cook them in abundant water in a large pot. Bring to a gentle boil and cover. Cook for approximately 1 hour.

    While the beans are cooking, mince 2-3 cloves of garlic, dice the chili pepper and chop the tomatoes.

    When the beans are nearly cooked heat 2 to 3 tablespoons of the olive oil in a separate pan. Add the minced garlic and cook it for a few minutes until it starts to color. Add the tomatoes, chili pepper, salt and 1-2 cups of water. Bring to a simmer. Cook for 10 to 20 minutes before adding the tomato to the large pot of beans.DSC_3524

    Add the pasta and let it cook for 10-15 minutes on a low flame.DSC_3527

    Once cooked turn off the heat and let it rest for 10 minutes before serving. Finish with chopped parsley.


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