the way life should be: recipes
The following recipes comprise a selection of soups, salads, appetizers, main courses, and desserts that appear in the pages of this book. The recipes are eclectic, ranging from Nonna's trove of favorites -- from Basilicata, from her time with the Roman priest, and from the Italian-American enclave of Nutley, New Jersey -- to Angela's experience baking for the coffee shop and devising cooking-class menus. The dishes that already appear in recipe form in the novel (some quite loosely) are listed below.
Basil Marinara
6 to 8 garlic cloves, peeled½ cup olive oil (half extra virgin, half regular)3 (28-ounce) cans whole tomatoes, crushed by hand½ cup fresh basil leavesSalt and pepper
Sauté whole garlic cloves slowly in olive oil on medium until golden brown or even caramelized (the longer the better). Then add tomatoes, mashing them as they cook into sauce before adding fresh basil in strips, a stream of oil, salt and pepper to taste, and perhaps a sprinkle of sugar to blunt the acidity of the tomatoes. Place the pot on low, on a back burner, and simmer as long as time allows.This sauce, like most Italian cooking, is better on the second day. I relate Nonna’s method for reheating: heat it until the oil rises to the top, then stir it back in and serve.For fra diavola you crush a generous pinch of red pepper flakes with your fingers, sprinkle it into the marinara, and taste. The amount of spice is up to you.
Pasta Fagioli
2 tablespoons extra-virgin olive oil2 garlic cloves, minced2 14-ounce cans stewed tomatoes, with Italian seasoning6 cups chicken broth2 1/2 cups cannelini beans, drained and rinsed¾ to 1 pound tubatini pasta, depending on how thick you want the soup3 tablespoons fresh basil, shreddedFreshly grated Parmesan cheese
Saute minced garlic in olive oil until golden. Add the tomatoes with their liquid, breaking up with a fork. (Or a scoop of marinara, if you have some.) Add chicken broth and simmer for 30 minutes or longer. Add beans, pasta, 2 tablespoons basil, and parmesan, and bring to a boil, stirring frequently. Cook until pasta is al dente. Serve with grated parmesan and basil on top. This soup is even better the next day!
Veal Meatballs
1 pound ground veal¼ cup bread crumbs1 egg, beaten1/2 cup Parmesan cheese, grated1 tablespoon parsley, minced1 teaspoon saltFreshly ground pepper
Combine all ingredients and refrigerate for several hours, to combine flavors. Then roll into one-inch balls. Either fry in olive oil (not extra-virgin) or bake at 375 F for 15 minutes. Serve with marinara and pasta, or add to soup.
Chicken Marsala
¼ cup unbleached all-purpose flour, for coating½ teaspoon salt¼ teaspoon pepper1 teaspoon dried oregano4 cloves garlic, sliced thin4 skinless, boneless chicken breasts, pounded ¼ inch thick2 tablespoons butter4 tablespoons olive oil2 cups sliced mushrooms¾ cup Marsala wine½ cup chicken broth¼ cup heavy cream (optional)
Pound chicken breasts ¼ inch thick. Mix flour, salt, pepper and oregano in shallow bowl or resealable bag. Coat chicken pieces in flour mixture. In large pan, melt butter in oil. Add garlic and chicken pieces; lightly brown and turn over. Add mushrooms, wine, and chicken broth. Cover pan and simmer chicken for 10 minutes, turning once. If a creamier sauce is desired, stir in heavy cream.
Potato-Crusted Sole
2 white potatoes, peeled and grated1 teaspoon lemon juice1 cup flour2 eggs, beaten1 tablespoon fresh parsley, minced¼ cup Pecorino Romano cheese, gratedFreshly ground pepperSalt6 6-ounce sole filets4 tablespoons sweet butter
Toss the grated potatoes in boiling water, and add lemon juice (to avoid discoloration). Boil three minutes or until soft, then drain and set aside. Combine eggs, parsley, cheese, and pepper in a shallow bowl. Place flour in a bowl. Dredge pieces of sole in flour, then dunk in egg mixture until coated, then coat in flour again. This will form a gluey paste over the sole. Pat the shredded, cooked potato over the sole. Add salt and pepper. Saute quickly in butter, turning once. Then finish in a very hot oven – 450 F – for five minutes.
Simple Baked Ziti
1 pound ziti, cooked al dente16 ounces ricotta cheese2 egg, beaten1 tablespoon parsley, minced½ cup Pecorino Romano cheese, grated2-3 cups basil marinara2-3 cups mozzarella cheese, grated
Preheat oven to 350 F. Grease a 9 x 13” baking dish.Combine ricotta, egg, parsley, and Pecorino Romano. Pour ziti in baking dish, and then spread ricotta mixture over the top. Add marinara and spread evenly. Bake for 30 minutes or until bubbly, then remove from oven and sprinkle grated mozzarella on top. Return to oven until cheese is melted, 10 minutes or so.
Torta al Limone (Lemon Tart)
For the dough:
1 ¼ cup unbleached all-purpose flour¼ cup granulated sugar1/8 teaspoon salt½ cup sweet butter, chilled and cut into slices1 egg yolk, beaten3 tablespoons milk
For the filling:
2 cups whole milk2/3 cup fresh lemon juicezest of one lemon, grated½ cup granulated sugar4 eggs
To make the dough: Combine flour, sugar, and butter with your fingers or with an electric mixer until the mixture resembles coarse meal. Combine the egg yolk and milk; add to flour mixture and shape into a ball of dough. Refrigerate for one hour. Meanwhile, preheat oven to 375 F and butter and flour an 8” pie pan. After an hour, roll out dough on a lightly floured surface. Line pie pan with the dough and cut off excess. Prick the bottom with a fork and bake for 25 minutes or until lightly golden brown. Cool.To make the filling: Combine milk, lemon juice, and lemon zest in a pot and cook on medium heat until almost boiling. Meanwhile, whisk the eggs and sugar until creamy. Pour the warm milk slowly into the egg mixture, whisking the entire time, and then pour the entire mixture back into the pot. Cook over medium heat until thick, whisking often. Spoon the filling into the pie crust and refrigerate. Serve chilled.
Oatmeal Chocolate-Chip Cookies
1 cup sweet butter1 cup granulated sugar1 cup brown sugar2 eggs1 teaspoon vanilla extract2 cups unbleached all-purpose flour1 teaspoon baking soda½ teaspoon baking powder½ teaspoon salt2 cups oatmeal1 cup chocolate chips
Preheat oven to 350 F. Grease two cookie sheets.Cream butter and sugars until creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla. Sift dry ingredients together and add to creamed mixture. Stir in oatmeal until crumbly. Fold in chocolate bits. Bake for 10 minutes, until edges are firm and centers are soft. Cool on wire rack.
Nonna’s Banana Bread
½ cup sweet butter1 cup granulated sugar2 eggs1 ½ cup unbleached all-purpose flour1 teaspoon baking soda1 cup mashed bananas½ cup sour cream1 teaspoon vanilla1 cup walnuts, chopped (optional)
Preheat over to 350 F. Grease a 9 x 5 loaf pan.Beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together and add to creamed mixture. Stir in bananas, sour cream, and vanilla. Add nuts, if desired. Bake for one hour or until cake tester is clean. Cool on wire rack.
Lemony Pound Cake
1 1/2 cups sweet butter2 cups granulated sugar3 cups unbleached all-purpose flour1 tsp. baking powder½ tsp. salt1 cup milk1 ½ tablespoons lemon juice3/4 teaspoon vanilla5 eggs
Preheat oven to 300 F. Grease a bundt pan with butter; sprinkle with flour to coat.Beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together and add to creamed mixture, alternating with milk. Add lemon and vanilla. Bake 1 ¼ hour or until cake tester is clean. Cool on wire rack.
Maine Blueberry Muffins
1 cup sweet butter1 cup granulated sugar1 cup milk1 egg2 cups unbleached all-purpose flour3 teaspoons baking powder½ teaspoon salt1 teaspoon cinnamon½ teaspoon lemon zest1 cup blueberries1 tablespoon flour
Preheat over to 400 F. Line muffin cups with paper liners.Beat butter and sugar until creamy. Add milk and egg. Sift dry ingredients together and add to creamed mixture, mixing until moist. Add cinnamon and lemon zest. Toss blueberries with 1 tablespoon flour, and fold into batter. Bake for 20 minutes or until springy to touch.
Pasta with White Bolognese
Good quality olive oil1 cup sweet onion, minced2 garlic cloves, minced1/4 cup fresh parsley, minced2 carrots, peeled and minced1 celery stalk, minced½ cup wild mushrooms (any combination), chopped finesalt and freshly ground pepper2 pounds lean ground pork (or 1 pound pork and 1 pound lean ground beef)1 ½ cups dry white wine2 cups beef stock (can be made from bouillon cubes)½ cup whipping cream1 pound rigatoni pastaFreshly grated Parmesan cheeseSprinkle of nutmeg (optional)
Sauté onions in olive oil over medium heat; add garlic and cook until translucent. Add parsley, carrots, celery, and parsley. When soft, add wild mushrooms and season with salt and pepper. Cook, stirring occasionally, for about 10 minutes.Add ground meat and cook until any traces of red are gone. Add white wine, and then beef stock, raising the heat to evaporate the liquid. When the sauce reduces, after 10 or 15 minutes, pour in a stream of cream until the color is golden brown. Add a sprinkle of nutmeg, if desired. Simmer for 15 to 30 minutes more to thicken the sauce.After cooking the rigatoni al dente, or firm to the bite, drain it, reserving a cup or so of the starchy water to add if the Bolognese sauce is too thick. Pour the pasta back in the cooking pot, then ladle the sauce onto the pasta in scoops, stirring to blend it through until the rigatoni is coated. Pour into a bowl and serve hot with grated Parmesan and freshly ground pepper.