Tasty Trattoria!
Spicy Antipasto Panzanella with Honey Everything Bagel
Vinaigrette
Peas & Pancetta
Lamb and Pork Ragù
Stracciatella Pasta
Cannoli Gelato
Spicy Antipasto Panzanella with Honey Everything Bagel Vinaigrette
Get ready because this is a giant flavor bomb in your mouth. Crusty toasted bread, arugula, salami, ham , mozzarella cheese, green olives, sun-dried tomatoes, red onion all get tossed together in a honey red wine dressing loaded with everything bagel seasoning.
Servings: 2
Ingredients
1 teaspoon garlic minced
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
3 tablespoons honey
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon everything bagel seasoning
1 cup sourdough baguette cubed
4 slices hard salami cubed
4 slices ham cubed
1/2 cup fresh mozzarella cheese balls
1/2 cup pitted black or green olives sliced
1/2 cup red onion thinly sliced
1/4 cup julienne-cut sun-dried tomatoes
2 cups arugula and a handful of torn basil leaves
Instructions
Dressing
Combine garlic, red wine vinegar, extra virgin olive oil, honey, pepper, salt, red pepper flakes, and 1/2 tablespoon of everything bagel seasoning.
Blend on until smooth and emulsified. Stir in remaining 1/2 tablespoon of everything bagel seasoning and set aside.
Toasted Bread Cubes
Cut sourdough baguette into 1/2″ cubes. Drizzle and toss bread cubes in a little olive oil and sprinkle with a little everything bagel seasoning, and bake until crispy.
Salad
Next, prepare the remaining salad ingredients. Add to the large bowl containing the toasted bread cubes the salami, ham , mozzarella cheese, olives, sun-dried tomatoes, red onion, arugula and basil.
Gently toss all ingredients together. When you’re ready to serve, drizzle dressing over the salad and toss to coat. Take care not to overdress the salad. You want the bread to absorb some of the flavor from the dressing but not to the point where the bread gets soggy.
Serve immediately.
PEAS AND PANCETT
1 tablespoon good olive oil
2½ ounces pancetta, ¼-inch-diced
1 large shallot, halved and sliced
1 (10-ounce) box frozen peas
Kosher salt and freshly ground black pepper
1 tablespoon julienned fresh mint leaves
Heat the olive oil in a medium (10-inch) sauté pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned, and the shallot is tender. Add the frozen peas, 1 teaspoon salt, and ¼ teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.
Lamb and Pork Ragù
Deliciously slow cooked lamb and pork seasoned with old world flavors from the northern Italian alps. this is old school cooking.
Serves 2
Ingredients
1/2 -pound ground lamb
1/2 pound of ground pork
½ teaspoon ground cinnamon
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large sweet onion chopped
4-5 garlic cloves minced
1/4 cup tomato paste
½ cup dry red wine
2 cups crushed tomatoes
1 bay leaf
1 cinnamon stick
freshly grated parmesan cheese
Instructions
Combine 1 teaspoon salt, ground cinnamon, and ground pepper and coat the lamb and pork evenly with the spice mixture (Optional step: Let marinate for 30 minutes).
Preheat a 6-quart pot or Dutch oven over medium-high heat. Add olive oil and butter and let the butter melt. Add lamb and pork to the hot oil and let meat brown. Set the meat aside.
Add chopped onion and sauté for five minutes, until they have become soft and translucent.
Lower the heat to medium, add the garlic, and cook for an additional minute, until fragrant.
Add the tomato paste and cook for two minutes, stirring often.
Add wine and stir well to combine with the onion mixture. Be sure to scrape the bottom of the pan. Deglazing.
Let the wine come to a boil for one minute.
Add the lamb back in with crushed tomatoes, bay leaf, a cinnamon stick, and remaining teaspoon of salt. Let come to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
Fresh Pasta Dough
yield: 2 servings
1 ¼ cups all purpose flour
2 large eggs
1 tablespoon olive oil
½ teaspoon sea salt
Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.
In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.
Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.
Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.
Cannoli Gelato
INGREDIENTS
2 c. heavy cream
1 (14.5-oz.) can sweetened condensed milk
1/2 c. ricotta cheese
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 c. mini chocolate chips, divided
1 1/2 c. crushed cannoli shells, divided
1/2 c. chopped pistachios, divided
Sugar cones, for serving
This ingredient shopping module is created and DIRECTIONS
In a large bowl using a hand mixer or whisk, beat heavy cream until stiff peaks form, 5 minutes.
Fold in sweetened condensed milk, ricotta, cinnamon, and nutmeg until fully combined. Fold in 1¾ cups mini chocolate chips, 1¼ cups crushed cannoli shells, and all but 2 tablespoons chopped pistachios.
Add mixture to ice cream making machine
