Baby Lasagna ai Frutti di Mare e Zucchine (Open Lasagna with Prawns, Squid and Zucchine Ribbons)

                                                   

Today I made this dish: a combination of delicious "fruits" of the sea and the land, to remind me of home: gorgeous, shiny green courgettes, garlic, calamari and prawns, all went into my fantastic sauce. A good recipe for  a musical rapsodia!

What would my mamma have made of this "open" lasagna idea? I think she would have loved it! If she hadn't... I would have been able to tell, just by the way she played with the food and held her cutlery! True!

I made some lasagna sheets (if you make this dish, you can use shop bought lasagna, fresh or dry) using just plain (all purpose) flour and semolina, with warm water and salt. No eggs in my pasta, as , I rember that my mother only put egg (but not as many as some TV chefs use!) in pasta to be eaten with brodo (Italian consomme`)

I used my mum's recipe: good texture and cholesterol free, to make lasagne, which I cut into smallish 10-12 cm squares.

The sauce smelled absolutely delicious, and I couldn't help feeling a bit homesick for Italy, but then, I told myself: not long till you're there, Anna... not long till you can smell the seaweed, play with the stars at night and falll asleep in the arms of a silver moon, with music all around...  not long till you walk through avenue of palm trees, laden with dates, kissed by a hot Southern wind...

We need to wake up from the dream, now and make my new dish:

Baby Lasagna

ai Frutti di Mare

e Zucchina

(Individual Open

Lasagna with Prawns, Squid

 and Courgette Ribbons)

Ingredients:

Serves 2

For the Fresh Lasagna:

125 g (4 oz) semolina

125g (4 oz) plain (all purpose) flour

Large pinch of salt

Some warm water

1 large courgette

(zucchina)

For the sauce

  Ingredients:

Olive oil

(as much as you like)

2 garlic cloves

250g (8 oz) cherry tomatoes

2tbsp passata

200g (8 oz)  peeled prawns

6 whole squid

chopped parsley

salt

black pepper

I made my pasta by hand, by simply placing my dry ingredients onto a bord, making a well in the middle and adding enough warm water to make a soft, but consistent  dough.

I rolled the dough with a rolling pin, but, if you prefer your lasagna  very thin (I don't!) you can use a "Paperina", a pasta machine, to make pasta strips, to be cut into 8 squares big enough to fit in the middle of the plates you are going to use.

Next, using a peeler, cut your washed courgette (zucchina) into ribbons (use all of it and, if you would like to use more than one, you can!) Set aside with your baby lasagna squares, till you are ready to cook your pasta.

I made my sauce in a wok, as I fancied doing that. I placed some olive oil at the base of it and while this was heating, I chopped two lovely cloves of my beautiful garlic from sunny Spain. This was added to the hot oil and followed by my  little cherry tomatoes I had previously washed and halved.

I let the tomatoes cook for a good 5-7 minutes, then added a couple of small tablespoons of passata, as I wanted to make a thickish sauce, suitable for a lasagna dish. I turned down the heat and cooked for a good 15 minutes (sauces need to cook- don't believe those TV chefs who undercook everything! )

 

Having washed and sliced my squid, I added it to the sauce, followed by my delicious prawns. I will be honest with you: the aroma was driving me crazy: WOW!

When I could see my fish was cooked, I added a generous handful of fresh Italian flat leaved parsley, full of flavour and sunshine. My sauce was ready!

I cooked my lasagna in a pan of boiling water (BTW: I have seen people here in UK do a most horrific thing: THEY COOK THEIR PASTA IN COLD WATER! A good recipe for home made glue, I would say, and very wrong: pasta is cooked in boiling hot water.)

As my pasta was fresh, it cooked within 3 or 4 minutes. At the last minute, I added my courgette ribbons to the pan.

Having drained my pasta and courgette ribbons, I made alternate layers of pasta (lasagna) and sauce, to finish off with plenty of seafood and fantastic parsley. Black pepper is a must, with seafood, so I used plenty of that: its aroma is wonderful!

The dish, unlike traditional lasagna, is not baked, but served immediately: fresh, colourful and just molto, molto delizioso!

  

Spaghetti esotici con melanzana, peperoni, salsiccia e origano greco (Spaghetti with a fantastic aubergine, pepper, sausage and Greek oregano sauce)

Today, I made a dish my sister cooked for us a long time ago. I remember the dish, as it had an ingredient which is not usually found in Italian sauces and dishes, but just on bruschetta , some salads and dishes which have the expression "Alla Pizzaiola" in their name. The ingredient is oregano, and, the reason why I made this dish is that the postman brought me some special herbs, all the way from the place where, according to ancient Greek mythology, the Gods live: Mount Olympus!

My blog friend Olympia, sent me a package containing a book about the history of Thessaloniki, her city, and four packets containing organic herbs hand picked from Mount Olympus by her friend, who owns a herbalist shop.

I knew there were herbs in the package, as I could smell the fragrant oregano from the doorstep! Sweet scented oregano, grown, picked and dried in the Greek Sun! How could I escape from my memories of evenings spent laying on warm rocks, by the sea, listening to the sound of bouzuky and people laughing, in the distance?




 How could I not miss my very long French plait, and my purple cheesecloth trousers? How could I not remember jumping into a van with a group of neapolitans and making our way to a desterted beach, on Paros, guided by our favourite waiter who wore a wig, through fields of water melons which  lead to Eden? I still have my beautiful silver and mother of pearl earings to remind me of my sunny days!

While the postman made me sign on a little unfriendly electronic pad, using a plastic wand, I was flying over the white and electric blue roofs of a Greek island, dancing with cats and pulling the pony tail of a priest.




 The postman's head became a carousel of glasses full of ice cold retzina, and his hair a forest of fresh figs. I could smell cinnamon, nut filled croissants and Ouzo, with oregano, green tea and dried mint... 

My goodness me! I got totally carried away...   Anna is " In the Sky With Diamonds!"

Thank you, Olympia!

Here is my recipe, by the way!

Spaghetti esotici con melanzana, peperoni, salsiccia e origano greco

(Spaghetti with a fantastic aubergine, pepper, sausage and Greek oregano sauce)

Ingredients

Serves 2

For the sauce:

5-6 tbsp olive oil

1 medium onion

1/2 aubergine

2 pork sausages

1 large pepper

1 tin tomatoes

plus a few tbsp passata

6-7 olives (optional)

a few basil leaves

1 small tsp of dried oregano

Pecorino Cheese to serve

200g ( 7 oz) spaghetti

MY SALAD:

a generous handful heirloom tomatoes

10-12 Greek olives

80g (3 oz) Feta Cheese diced

1 tsp oregano

Fresh basil

Olive oil

Chilli pepper

(optional)

Another quick and easy recipe! Before you start, dice your pepper (fairly small) and aubergine. Chop your onion, and the discard the skin of the sausages,  as you only need to use the meat in the sausage. Chop the sausage meat fairly small.

I made my sauce in a thick J.O. (Jamie O.) pan, which I love, as it's quite heavy and has a solid base.

I poured a generous amount of Italian olive oil in the pan and heated. This was followed by my chopped onion, which I cooked until lovely and golden. My chopped vegetables followed, with some salt, black pepper and a few fresh basil leaves.

As my vegetables cooked, I could smell the aroma: what a fantastic combination!

I cooked my vegetables until they were beginning to look shiny and kind of translucent. I was now ready to add my fantastic Greek oregano! Just one teaspoon would be enough. As the flavours blended once more, I could smell the Med...  I love that smell!

Anyway, my meat followed ( I bought 97 per cent meat sausages, very nice, but not as good as the fantastic sausages you get in Italy! Sorry!) as I continued to stir. I could see my sauce was going to be quite healthy, as my sausages were extremely meaty and I had not used too much oil! Olive oil is very good for you, as I'm sure you all know!

At this point, I added about four tinned tomatoes and a quarter of a small carton of passata, making sure I crushed the tinned tomatoes to a pulp. You can use a whole tin of tomatoes, crushed, a small carton of passata, or a combination of both, if you like. The choice is yours. Please remember that tinned tomatoes need to be cooked, not just warmed up. They are raw!

OK... so... I cooked my sauce on a medium to low heat for a good 20 minutes, then decided to add a few chopped olives (I didn't add these to my list of ingredients, as they are optional!)

I cooked spaghetti al dente, drained and tossed in the sauce. Needless to say, the aroma was just magnificent!

I served my dish with a sprinkling of Pecorino cheese and a little salad, on the side, 

 made by putting together some gorgeous BIG olives, some Feta cheese, olive oil, pea shoots and, of couse, a small amount of my "Gift from the Gods"... Olympia's oregano!

Σε ευχαριστώ πολύ

Risotto Nostalgico e Profumo di Mare ( Pea and Asparagus Green Risotto With a Poached Fish Rollatina. Very green and beautiful!)

I grew up in a busy city by the Adriatic sea. On a really hot day, the city smelt of tar, expensive perfumes and seaweed. Though the city was big and busy and very crowded, it was beautiful and cosy: it was home. On Summer nights the bars and caffe` stayed open until the early hours of the morning. The city wore a new dress with every season, but one element, one presence was constant : the sea.

On a Summer's night you could almost hear the waves, crushing against the rocks and, if you were in a romantic mood, you could even hear the crabs. They make a bubbling sound at night. I know, because I heard this sound many times.

In Winter, on really windy, rainy day, the sea would be very angry and rough. The waves crossed the Lungomare and invaded the long, wide road which, like a very beautiful snake, ran  parallel with  the city, and led to nearby seaside town. It was and still is a beautiful road. It's the place where my dad's family originated from. It's very beautiful.     
                                                                                                                                      

My father loved the sea. He took me to the seaside for the first time and put me on a little island, where I sat like a little mermaid, screaming. I was afraid of the sea. He taught me how to catch crabs and shrimps and sea cucumbers. If you squeeze them, they spit water. It was funny! I loved my Babbo!

My mother loved the city: she loved traffic, noises, crowded shopping centres, and big buildings. She loved people and talking: she talked a lot! Not a country girl, my mother. She was able to see beauty in buildings and cement. But it was she, who, strange enough, taught me how to look at nature, plants, and especially vegetables. My mother wasn't a meat eater. 


During our visits to Caterina's, her farmer friend, who lived outside the city, beyond a railway line, we would pick baby artichokes, fresh peas still in their pods, baby tomatoes (I can still remember the smell!) and, if I was really, really lucky, Caterina would let me have one or two freshly laid eggs.

During these visits I saw things you never see in a city: a horse, chickens, crickets and worms. I loved it!

I feel very lucky to have these places, in my mind, which I can revisit when I feel sad, or when the sky has been grey for far too long.

It has been a very long, Northern Winter and I needed to re visit those places. With this in mind, I got a few ingredients inspired by the sea and the countryside of my childhood and cooked a nostalgic dish. And here it is:

Risotto Nostalgico e Profumo del Mare

( Pea and Asparagus Green Risotto

with a Poached Fish Rollatina)

Serves 2

Ingredients:

( For the risotto)

a small bunch of fresh asparagus

5-6 spring onions (scallions)

1 very small garlic clove

two handfuls of peas

5 tbsp olive oil

salt

pepper

Pecorino or Parmesan Cheese

150g Arborio rice

1-2 stock cubes

For the Fish Rollatine:

2 large fish fillets

(can be sea bass or sole

or any white fish)

10 shelled prawns

2 small garlic cloves

small bunch of parsley

a few basil leaves

some Pecorino or

Parmesan, grated

salt

black pepper

Cling film for wrapping the

fish

Making my risotto

Before I started, I washed my asparagus and prepared my spring onions. I cleaned and chopped a small clove of garlic and then proceeded to chop the onions and the stalks (just the tender part) of my asparagus, reserving the tips.

I made some stock (about 1 litre) by using a couple of stock cubes and hot water, and placed in large jug, ready to be added to my risotto. If you have time, you can make your vegetable stock by  using water, some oil, an onion a tomato and some celery.

In a medium saucepan I heated some olive oil until really hot, I then added my spring onions ( I used the whole thing, leaves included, as I wanted my risotto to be green.) After two or three minutes, the asparagus stalks were added with the garlic, very finely chopped.

 I let the vegetables cook and blend together for a couple of minutes, then started adding my rice, one handful at the time. I let the first lot toast, then added some stock. I stirred all the time to make sure the rice didn't dry out too much and didn't stick to the pan. I continued to add more rice and stock, until the rice was used up. I carried on stirring and adding small amounts of stock, as I went along. I never let it dry out. Risotto is very easy to make.

When my rice was almost ready, I put my lovely peas in a small food processor and blitzed  until they became a bright, emerald green "cream". 

I added this to my risotto with a generous grating of cheese. I served garnished  with some asparagus tips which I had quickly poached. 

This risotto can also be served and enjoyed with a generous garnish of uncooked pea shoots.

While I was making my risotto, I also had a fish rollatina poaching in water. I actually made this first, so the two dishes could be served together, as a delicious main course.

I placed my fillets on a clean surface, placed four large prawns in the middle of each with some parsley, basil, some cheese, a tiny bit of chopped garlic, some salt and black pepper and then proceeded to roll the fish, till it looked like a sausage. The fish parcel was then placed in the middle of a biggish piece of cling film, which was then wrapped very tightly round the fish rollatina and then secured ( I tied the ends of mine, together.)


At this point, my fish really looked like a sausage, as it was being poached in hot water.

My little fish parcels were poached in boiling water for about 7-10 minutes, then unwrapped, sliced, and served with some of the rice.

 I also made a small warm salad, with broad beans (fave) which I cooked and then shelled, with some feta cheese and olive oil. I also poured some lovely Italian olive oil over the fish. It looked gorgeous! 

My dish was fresh, delicious and very healthy. I think both my parents would have enjoyed it, as it was made using some of their favourite ingredients. Beautiful!

Ferri di Cavallo. Buona fortuna! (Horse Shoe Shaped Italian Biscuits)

 Rossana on her wedding day, in Bari, Italy

My aunts all had daughters. I was the baby in the family, the youngest of the nieces, loved and cherished by all. When my big cousins got married, I always was chosen to be the "damigella": the bridesmaid! 

 I must have been just three or four, the first time I was a bridesmaid, with my light blond hair, dressed in a tutu` I hated, white shoes, bright red lips and a shy smile. I was four when I first smelt the fragrance of a traditional, old fashioned Italian bouquet of fiori d'arancio (orange blossom) and gardenias.

In an old photo, I'm standing next to my mother, at one of these weddings. Babbo, my dad, on her left, in his dark suit and tie, very slim, lovely, lovely smile. My mother is wearing her dark blue dress with printed green roses and matching bolero, I used to wear when I thought she wasn't looking, with her high heels.

I remember walking into the restaurant: live music, laughter and all the family in one place. What more could a child want? Wedding were and still are very beautiful, in Italy. City weddings, are very sophisticated, expensive affairs. Lots of lovely food is consumed, and expensive wine and spumante.  Everyone is dressed beautifully, in a kind of understated elegance, typical of a stylish wedding.

My niece Rossana's wedding reception (first dance)

When I was a little girl, at the end of the reception, every family would receive a bomboniera (wedding favour, a gift, with confetti, sugared almonds-has to be just 5... can't be more, can't be less!) and a tray of pasticcini, little cakes.

Strange enough, last year we went to a wedding in Campania (different to the weddings we have in our city) and... we were presented with an old fashioned small tray of pasticcini, just like the ones I remembered from my childhood. Amongst the pasticcini, a couple of  " Ferri di Cavallo" delicious little horse shoe shaped biscuits, which I remembered very well, as, when I was a child, I used to love them!

By the way! In case you are wondering: the beautiful bride in the photos is Rossana, my niece. The wedding took place in Bari, but we couldn't go...  What a shame! Look at the venue! Look at the cake ( above) ... look at that dress... look at the beautiful smile! I think my mum would have been very proud of her grand daughter!

I think she looks a bit like me!

Today I made Ferri di Cavallo. I was very pleased with the result and felt very nostalgic. I could hear music and voices in my head... the past never, ever goes away...

My recipe:

Ferri di Cavallo

Ingredients

(makes about 50 biscuits)

400g (14 oz) plain flour 

100g ( 3 1/2 oz) corn flour

250 g (8 1/2 oz) butter

4 egg yolks

some vanilla extract

100g (3 1/2oz) confectioner's sugar

(icing sugar)

plus some extra icing sugar

100g (3 1/2 oz) good plain chocolate 

This is very quick and easy: weigh all the ingredients and grate or chop the butter, ready to be used.

In a small bowl, separate the eggs and have the yolks ready to be used.

This is what I did: I sifted flour and corn flour onto a board, then made a well in the middle. I grated my butter, which was very cold and quite solid, and added it, with the sugar and a teaspoon of vanilla extract.  I combined these ingredients together, very quickly, till I got a mixture which resembled crumbs.

Next, I added all my egg yolks and quickly worked them into the mixture. Mine was a little bit dry, so I added a tiny bit of milk, till I got a silky, soft dough.

In order to make my horse shoe shaped biscuits, I took small pieces of dough, rolled them, till they became about 12cm long, then placed them onto a lined baking tray, giving them the shape I was after.

My Ferri di Cavallo then went into a hot oven ( 190C, 375F, Gas 5 ) for about 15-20 minutes, till they became pale golden and were cooked.

This mixture is very "short" and crumbly, so I didn't remove my cakes, till they felt cold and solid. A few of them broke, to my disappointment, but most looked delicious and became even more delicious after I dipped both ends of each in plain chocolate 75% solid cocoa, which I melted in my microwave (should have been done in a "bagnomaria," but... it worked!)

 

A gentle sprinkling of icing sugar made my little "pasticcini" look really pretty!

                                          And here they are!

                                           FERRI DI CAVALLO!

Delicious Pizza di Cipolle (Calzone di Cipolla Barese)

If she had been making my calzone, Pizza di Cipolle, today, the amount would have served 25! My mum's calzone (Pizza di Cipolle) was usually made in a very large black baking tray, which was hired from the local bakery. It needed to be very big, as my mum was in the habit of making this delicious pie for the whole extended family!

When the calzone was made, she would phone the bakery and someone would collect the masterpiece, and take it to the shop, to be baked and then bring it back, when it was cooked.  Our oven was just an ordinary one, the kind people have when they live in cities... certainly not big enough for a BFG sized pie!

As her family got smaller, the pies got smaller, too, but the taste... oh, so delicious never diminished!

In Springtime, my mum would sometimes buy these enormous, really long (about 80 or so cm, leeks... so long I was scared of them!) and  would use them for the filling. She then started using ordinary onions, which I actually prefer.

The dough she made was crunchy, tasted like fresh bread and home.

My home tastes like "home" today, as I made my very own Calzone (I call it: Pizza di Cipolle.) I used ordinary onions plus two or three leeks, as I like the green colour!

I want to share the recipe with you. My sisters have found new and wonderful ways to make the dough. I remember how my mum made her dough, as I was always there, watching the MASTER and I really don't care about using machines or new techniques. It's all made by hand, and I follow, step by step, my mum's way of doing it.

When the dough was made, she cut a cross on the top, and dusted with flour. I think she thought this was something to do with God helping your dough raise, as she would also make a cross with her hand, above the dough.

My mum always said that bread is precious. It should never be thrown away and that, like water, it should always be shared with those in need. Bless her!

And now... here is my mum's recipe:

Calzone (Pizza) di Cipolle

alla Barese

(Can serve up to 8)

For the dough:

600g (1 lb, 3oz) plain flour

(or 00 flour)

1 cup

warm water

1 punnet live yeast

(or 1 sachet dried yeast)

1/4 glass olive oil

some salt

For the onion filling:

1.200g onions

2lb, 6 oz)

(or a mix of leeks and onions)

olive oil

4 small tomatoes

1 glass milk

salt

black pepper

grated cheese

(I use Pecorino)

handful olives

(pitted and sliced)

some pancetta

olive oil for the baking tray

I love onions. They look beautiful and taste fantastic! For my recipe, today, I bought onions and  three shiny, bright green leeks, because I thought they would add coulor and a different texture to my dish.

I cleaned the onions (If you cut the bottom part, with the roots, off, you won't cry!) and sliced each one thinly, by hand. I then washed my leeks and sliced vertically and then horizontally. I discarded the long leafy dark green bits, as they tend to be hard and are not really edible (you can use those in leek and potato soup, though! Delicious!)

I placed my vegetables, the oil, my tomatoes, halved, and the milk, in my lovely non stick pan and cooked, until the onions went a translucent golden shade of caramel, then added cheese, salt, lots of black pepper and finelly an egg. I mixed with a spatula, until the egg was well blended and cooked. The calzone filling was then placed outside, to cool down.

The dough...

I made this very simply... just the way my mum used to. She didn't weigh the ingredients, really. Neither do I, but this time I did, just for the purpose of writing the recipe.

Anyway: I put my flour onto a board, made a well in the centre and put my yeast, some warm water, acouple of pinches of salt and some olive oil, in it and made a dough , using just my hands. It didn't take long. At some point, I decided to add more water, as the dough felt a bit hard.

After kneading the dough for five or so minutes, I rolled it into a ball, then cut a cross in the middle of it, dusted with flour and placed in a warm place, till it almost doubled up in size.

 

Forty minutes later...

My dough was ready to be used. I decided to make my calzone in this lovely paella dish I have, as I knew that it would cook better in a metal tin. I cut the dough into two pieces, I rolled one out and placed in the tin, which I had generously oiled. 

Next, I put the onions over the dough and spread evenly. This was followed by: my handful of delicious olives ( sliced and pitted) the bacon (I also used some guanciale-a type of pancetta) previously fried in a little oil (I know... it's not a dish for the faint hearted, but it is traditional and I will respect that!) followed by lots of grated Pecorino cheeese and black pepper, which I love!

I put a lid on my pie, made holes in it, with a fork, glazed with olive oil and baked until golden and cooked (check top and bottom to see if it's ready!) in my lovely oven at a temperature of 190C (375F, Gas 5.)

With some of the left over dough, I made just a few small pizzelle ( fried pizzas) by making the dough into small balls, rolling each one out and then frying in olive oil.

I made a topping for them, by placing some tinned tomatoes a small amount of olive oil and lots of grated cheese and black pepper in a pan and reducing, over the heat. The sauce was then spread over the top of my fried pizzelle. No origano, please... it's a big NO No in Italian cookery, believe it or not! 

I just added some fresh basil and a selection of leaves with olives, to mine. Lots of cheese and black pepper made them delicious!