Roasted Potatoes with Rosemary – Patate Arrosto con Rosmarino

When cooking for a family or a large number of people the idea is to have several dishes that are easy to prepare and can be prepared in advance. Oven roasted potatoes are a favorite for homemakers across Italy. Local recipes will be a little different. In southern Italy the potatoes should be blanched before roasting while in northern Italy they will be cut and roasted immediately. Either way, family and guests alike always appreciate roasted potatoes. I have also found that I must double the quantity when making roasted potatoes otherwise someone will go away not satisfied.

The preparation is extremely simple and most of the work can be done several hours in advance. Another great thing about roasted potatoes is that they can be kept warm without becoming mush even if they are ready too early or dinner happens later than anticipated. Roasted potatoes are great with both meat and fish, rounding out just about any meal. I would stay away from the roasted potatoes when the dish has pasta or rice as a base ingredient otherwise they will go with just about anything. You can also experiment with other vegetables with the potatoes. Southern Italians will usually like to add cubed bell peppers, eggplant, zucchini, and/or olives.

For a Sunday family lunch or a dinner party that will have your guests thinking you went to culinary school, prepare these potatoes.

Ingredients for 4:

8 Medium sized white pulp potatoes (I use Idaho Russets)
¼ Extra Virgin Olive Oil
3 twigs of fresh Rosemary
1 large or 2 medium cloves of Garlic
Salt
Pepper

At least 3 hours before cooking pour the olive oil into a bowl. Add the garlic, rosemary, about ¼ teaspoon salt and six or seven grinds of pepper. Cover with plastic wrap and let sit at room temperature.

At least ½ before roasting, and this can be up to 3 hours earlier, peel the potatoes and cut into slightly larger than bite-sized cubes. I use about 1 inch cubes. Place the cubes in a colander and rinse several times. Pour the potatoes into a bowl and cover with cold water.

Preheat the oven to 375.

Drain the potatoes and pat dry with a kitchen towel (you should not use softeners on kitchen towels). On a baking pan spread the oil evenly. Distribute the potatoes in the pan. Leave the garlic whole and place in the pan. Turn the potatoes over to coat in the oil. Strip the needles from the rosemary and distribute evenly over the potatoes. Salt and pepper again.

Set the oven time to 50 minutes and place the potatoes in the oven. After 25 minutes remove the pan and turn over the potatoes. Cook the remaining 25 minutes. Keep warm until serving. When serving remove the garlic.

Tags: Gourmet Foods Potatoes Side Dish Italian Recipes Food and Wine Travel Italy

Read the Full Story...

Dinner - Pork Chops with Pure

Yesterday I was exchanging emails with a good friend. She paid us a great compliment stating that our house was still the best Italian restaurant in Dallas. Well, not all would agree, however our food is true Italian. To kid with her a bit I sent the evening’s menu’.

Many times my wife and I start talking about a meal several days before. Then we go through our recipes, consult our books, and talk about it some more. The dinner table is an important part of Italian culture. Recipes are developed over generations based on which staples are locally available and passed down from generation to generation.

Even though it is just Raffaella and myself, the dinner table is an important part of our life. We spend hours talking, eating and just enjoying our time together at the table. In this light I thought I would add in our menu’ every once in awhile. Yesterday our evening was:

At 18:15, before we start cooking, Bruschetta (obviously made with the bread just baked and our balcony basil) accompanied by my version of a Rum Sidecar (1.5 oz. dark aged rum - .5 oz light rum - .5 oz Grand Marnier - .5 oz fresh lime juice).

Pork Chops in Lemon Butter Sauce with Pure'


Pure’ is Italian Mashed Potatoes.

First, in a heavy large frying pan at medium heat, a stick of butter is darkened, adding salt, pepper and sage. Once the butter has taken the flavors of the seasoning and the sage, the juice of ½ lemon is added. Take the heat to medium low. The chops get flattened to tenderize then cooked in the pan about 10 minutes on each side.

Once the chops are ready take them out of the frying pan, place them in the oven at about 150 F. just to keep them warm.

Add a glass of white wine to the hot pan and reduce to about ½ . Add a small handful of chopped Italian parsley and cook another 2 minutes.

At this point place 5 medium, peeled and thickly sliced potatoes into water and 2 tbls salt. Bring to a boil. Boil for 11 minutes. Place ½ stick of butter in the mixer bowl. Drain the potatoes and place the hot potatoes with the butter. Add salt, pepper and paprika to taste. Mash the potatoes and the melting butter with a fork, breaking down the potatoe's remaining consistency. Start the mixer at low speed, add ½ cup of heavy whipping cream. Slowly bring the mixer speed to the highest setting. After about 1 minute add 2 tbls of grated Parmesan cheese.

To put this together, Pure’ on the side and Chops in the middle. Smother both with the sauce and sprinkle a little chopped parsley on top. This is a traditional northern Italian dish so you want a crisp white wine. We chose a Pinot Grigio from Friuli.

If you try it please let me know your thoughts.

Tags: Recipes Pork Food and Wine Drinks Travel Italy

Read the Full Story...