Summer, its Salad time

Greek Italian Salad

6 tablespoons extra-virgin olive oil
3 tablespoons wine vinegar
1 teaspoon dried oregano
1 small garlic clove, minced
Salt and pepper
1 romaine lettuce torn into small pieces
1 can chickpeas (garbanzo) beans
1 red bell pepper, diced
1 cup very thinly sliced red onion
1 cup very thinly sliced fresh fennel bulb
½ cup crumbled feta cheese
4 slices Italian Genoa salami, cut into strips
¼ cup sliced pitted kalamata olives
1¼ pounds cooked shrimp – if you wish

Whisk together the oil, vinegar, oregano, and garlic in small bowl to blend

Season dressing with salt and pepper

In large bowl, combine lettuce, chickpea/garbanzo beans, bell pepper, red onion, fennel, feta cheese, salami, sliced olives and cooked shrimp, if you wish

Pour the dressing over the lettuce toss to coat and mound salad on platter and serve.

Crocché di Patate ©
Potato Croquettes

Summer is a time for Antipasti which stimulate the taste buds and reduce the appetite. Along with the traditional cold cuts of Prosciutto, Mortadella, Salame, etc., you should include the following tasty little treats

When my mother made them, we, my father, my wife and kids, all roamed around the stove to pick up one or two of the not too perfect “polpettine di papate” that were not to go on the serving’guest’ tray. They are a delightful addition to any antipasto tray.

2½ pounds potatoes
3 egg yolks (reserve the whites – you will need them) plus one whole egg
5 tablespoons grated Parmigiano/Romano cheese
½ cup parsley - finely chopped
¼ cup olive oil
Corn Oil for frying

The phrase for the amounts required for the next four ingredients, of no specific measure, in Italian, is “quanto serve or quanto basta”. This means “what it takes” or “the amount needed”

All purpose flour
Salt
Pepper
Bread crumbs (plain)

Wash and peel the potatoes, cutting them into 1 inch chunks and then submerging the peeled potatoes in cold water so they don't oxidize. When all the potatoes are peeled and cut, place them in large pot. Fill the pot with cold water to just cover the potatoes. Add 1 tablespoon salt. Bring the water to a boil and cook until the potatoes are tender, about 12 minutes from start of boiling.
Drain the cooked potatoes. When they are cool enough to handle, run the cooked potatoes though a potato ricer or food mill.

When all the potatoes are riced, put them in a large bowl and season with the grated parmesan, parsley, salt, pepper and olive oil. Mix the ingredients well and add, one at a time, the three egg yolks.

If the mixture seems too hard you can even add one or two of the egg whites.

Using a tablespoon - measure out a full tablespoon of the potato mixture to form the crocché. Mold with your hands, moistened in cooking oil, make sure the potato mixture forms to about three inches long and ½ inch in diameter.

As you make them, roll them in flour, then bathe them in the egg wash (1 egg plus egg whites lightly beaten) and roll them in bread crumbs.

Place them on some waxed paper that has a thin layer of bread crumbs on it.

When the potato mix is finished, place the croquettes aside to finish cooling.

Once cool, fry them in vegetable oil until lightly browned.

Serve them warm or at room temperature.

Refreshing Dips

Artichoke Dip

2 bottle artichoke hearts – in oil, drained, about 15 ounces
2 tablespoons finely chopped onion
¼ cup mayonnaise
juice of ½ lemon, about 1 to 1½ tablespoons
¼ teaspoon cayenne pepper, or to taste
4 slices bacon, cooked, drained, crumbled
salt and pepper

Drain and mash the artichoke hearts with 6 – 10 pulses of the food processor
Combine well with the onion, mayonnaise, lemon juice, and cayenne – pulse 3-4 times
Add the crumbled bacon and pulse 2 times
Taste for salt and add pepper as desired
Chill for 1 to 2 hours before serving


Greco Sicilian Dip

1 can cannellini beans, drained well
¼ cup sun dried tomato in oil, drained
¼ cup capers, in brine preferable
1 small red onion, chopped
2 garlic cloves, minced
¼ cup extra virgin olive oil
2 tsp fresh lemon juice
½ cup, good quality, Feta cheese - crumbled
½ tsp cayenne pepper
4 tbsp hot water – to help the mixture come together
Salt, check carefully due to Feta, and pepper

Chopped flat leave Italian parsley for garnish

Place the beans in a food processor along with the sun dried tomato, capers, onion and garlic. Pulsate 6-7 times.
Add the olive oil and lemon juice, pulsate on and off for a few seconds.
Add the Feta cheese, cayenne pepper and pulsate until the puree is smooth.
If needed, loosen the consistency with the hot water.
Check for salt and pepper and finish
Decorate with chopped parsley
This dip can be made 1-2 days before, refrigerated, and served cold or at room temperature.


Roasted Garlic Herb Dip

2 heads garlic – about 3 inches wide
½ cup extra virgin olive oil sprigs fresh thyme
3 sprigs fresh rosemary
½ teaspoon salt
¼ teaspoon black pepper

Preheat oven to 425°F

Put oven rack in middle position
Cut off and discard ½ inch from tops of garlic heads, exposing cloves.
Put garlic in a pie plate with oil, herbs, salt, and pepper and cover plate tightly with a double layer of foil.
Roast until garlic is golden and tender, 1 to 1¼ hours.
When garlic is cool enough to handle, squeeze cloves into a bowl and pour oil through a fine-mesh sieve onto garlic.
Mash well with a fork and season with salt.
Makes about ½ cup of dip

Here is another of the recipes from my cookbook

The Sicilian equivalent of the Greek fish soup “Kakkabia” is a Saracen influenced soup. The difference comes down to three ingredients: Saffron, hot and sweet peppers and orange juice.

SICILIAN / SARACEN FISH STEW

SUPPUNI A LA SARACINA

1 pinch saffron, diluted in 3-4 tablespoons warm water
2 tbsp. olive oil
4 cloves garlic - chopped
1 medium onion - chopped
2 medium peppers – cut into strips
2 tsp crushed red pepper flakes
1 lb each: grouper, sole, shrimp, and squid – cut into small pieces
1 dozen each clams and mussels
1 cup white wine
3 quarts water
½ bunch parsley – chopped fine
½ tsp. dried oregano – or- 1 tbsp. fresh - chopped
2 cups orange juice

In a small cup dilute the Saffron.
In a hot pot, preferably made of terracotta, heat the oil and sauté the garlic, onion and green pepper.
When they have softened, about 4-5 minutes add the crushed red pepper.
Sauté for 2-3 minutes and pour the wine and allow the alcohol to evaporate.

Add the water and bring to a boil, lower the flame and allow to simmer for 4-5 minutes.
At this point add the clams and mussels and cook 2-3 minutes.
Add the grouper and squid and cook another 6-7 minutes.
Remove the clams and mussels, they should have opened – those still closed throw out- and allow the rest to cook for another 15 minutes.
Add the sole, shrimp, parsley and orange juice and cook another 5-7 minutes.

Taste for salt, season and serve with crusty Sicilian bread.