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Pastiera

April 10, 2023 By
Pastiera Napoletana (Easter Pie)
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Recipe by Silvia Baldini — I have baked hundreds of wheat pies in search of the perfect one. This recipe is the one. I make a quick pasta frolla (crostata dough) by combining crumbly butter, flour and one egg. I cook the wheat berries in milk until creamy then blend half for a smooth but textured consistency. I mix the wheat with the drained ricotta, sugar, eggs, candied fruit and real orange blossom essence for the creamy filling. I wouldn't be honest if I didn't warn you— this pie is laborious and steps intensive. But the results are intoxicating.
Servings Prep Time
1 9 inches pie 2 ½ hours, plus cooling and resting time
Cook Time
1 ½
Servings Prep Time
1 9 inches pie 2 ½ hours, plus cooling and resting time
Cook Time
1 ½
Pastiera Napoletana (Easter Pie)
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Recipe by Silvia Baldini — I have baked hundreds of wheat pies in search of the perfect one. This recipe is the one. I make a quick pasta frolla (crostata dough) by combining crumbly butter, flour and one egg. I cook the wheat berries in milk until creamy then blend half for a smooth but textured consistency. I mix the wheat with the drained ricotta, sugar, eggs, candied fruit and real orange blossom essence for the creamy filling. I wouldn't be honest if I didn't warn you— this pie is laborious and steps intensive. But the results are intoxicating.
Servings Prep Time
1 9 inches pie 2 ½ hours, plus cooling and resting time
Cook Time
1 ½
Servings Prep Time
1 9 inches pie 2 ½ hours, plus cooling and resting time
Cook Time
1 ½
Ingredients
Dough
  • 8 tablespoons Butter 1 stick
  • 2 cups 00 flour
  • ⅔ cup granulated sugar
  • 2 teaspoons grated lemon zest
  • 1 large egg
  • ¼ teaspoon baking powder
Wheat Filling
  • 1 can cooked wheat, 14.8 onces grain
  • ⅔ cup whole cow milk
  • 1 teaspoon Butter
  • 4 tablespoons orange zest
Ricotta Cream
  • 1 ½ cups fresh ricotta, drained
  • 3 large eggs
  • 1 ½ cups granulated sugar
  • 4 tablespoons orange zest
  • 1 teaspoon orange blossom essence
  • 1 teaspoon natural vanilla extract
  • ¼ teaspoon fine sea salt
  • ½ teaspoon 3 cinnamon powder, optional
  • ½ cup candied fruit, optional
Finishing
  • 4 to 5 tablespoons confetioners' sugar
Servings: 9 inches pie
Instructions
Dough
  1. Place the butter, flour, sugar, lemon zest, egg and baking powder in the workbowl of a food processor fitted with a metal blade and pulse until all ingredients are blended, then process just until you have a smooth dough. Stop once or twice to scrape down the sides of the bowl. Wrap the dough in plastic film and chill for at least an hour, or up to 1 day.
Wheat Filling
  1. Put the wheat grain in a heavy bottom medium sized pot. Mix in the milk add the butter and the lemon zest. Bring to a gentle simmer on a low flame and cook, stirring occasionally, until the wheat kernels are tender, and the milk is absorbed, about 15 to 20 minutes. Stir and scrape the bottom occasionally to avoid burning.
  2. Place half of the cooked wheat filling in to a blender and blend until creamy and smooth. Scrape back in to the cooked wheat, mix well and set aside to cool off.
Ricotta Filling
  1. Drain the ricotta in a sieve over a bowl until all the liquid is gone. You can drain the ricotta overnight or at least an hour before making the filling.
  2. Place the drained ricotta in a large bowl. Add the eggs, sugar and mix with a wooden spoon then beat until light and fluffy. Add the orange zest, the orange blossom water, vanilla, salt and cinnamon if using. Mix. Scatter the candied fruit, if using and fold together with a rubber spatula until blended.
  3. Fold the cooled wheat filling in to the ricotta cream and mix gently until incorporated.
Pie Assembly and Cooking
  1. Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. Roll out two-thirds of the dough into a 14-inch circle. Fold the circle in quarters, place one of the points in the center of the buttered pan and unfold the dough, pressing it gently against the bottoms and sides and into the corners of the pan.
  2. Scrape the filling into the dough-lined pan. Make a lattice top by alternating strips of the pre-cut dough in alternating directions. Join the strips of dough to dough along the sides of the pan by pressing gently. Traditionally in Italy we use 7 stripes of dough to make the lattice. Place 4 strips diagonally at the bottom and 3 on the top.
  3. Bake until golden brown and the center feels springy, about 1 ½ hours. Remove and cool completely before serving. It will be better a day or two after baking. Once the pie is cooled off rest in a cool place wrapped with foil. Sprinkle with confectioners’ sugar before serving.
Recipe Notes
  • Use fresh sheep ricotta if available or a good quality artisanal cow milk ricotta
  • Drain the ricotta overnight. Place in a sieve over a bowl and rest covered in the refrigerator
  • You can buy canned or jarred cooked wheat on Amazon or in any good  Italian deli
  • Use good quality orange blossom flower essence to avoid soapy taste
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Risi e Bisi

March 20, 2023 By
Risi e Bisi
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Recipe by Silvia Baldini—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Risi e Bisi
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Recipe by Silvia Baldini—Risi e bisi, Italian for “rice and peas”, is a humble recipe with origins in the countryside of Venice and Vicenza, Italy. It’s a hybrid between a risotto and boiled rice soup and the quintessential spring dish. Vialone rice is the preferred rice because it has a bigger and rounder grain that releases a copious amount of thickening starches during the cooking process. Like the Venetians, I use the peas and the actual pea pods while making the stock because they give a generous amount of sweetness and a stunning vivid green color to this nourishing and delicious family favorite. If pressed for time you can use frozen peas, but know some of the flavor will be lost in translation. It's a personal choice to use the pancetta or to omit it completely, as is whether to use a spoon or a fork to eat your Risi e Bisi; you do you.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Ingredients
  • 3 cups fresh peas in pods
  • 6 cups vegetable stock
  • 5 tablespoons extra-virgin olive oil, plus more
  • 2 ounces pancetta, diced (optional)
  • 1 small yellow onion, peeled and diced
  • 2 ounces pancetta or prosciutto, diced (optional)
  • 1 1/2 cups 400 grams Vialone rice Carnaroli or Arborio can be used
  • freshly ground black pepper
  • 1/2 bunch parsley leaves, minced
  • 1/2 cup freshly grated parmesan
Servings: people
Instructions
  1. Shell the peas, reserving the pods. Place the pods and ⅓ of the peas in a medium pot with the vegetable stock and 2 tablespoons of the olive oil. Bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes. Blend with an immersion blender until smooth. Strain broth into a medium pot, pressing on pods and the peas to release the most liquid. Discard the solids in the strainer and keep broth warm over low heat.
  2. In a large heavy-bottomed pot, add the remaining 3 tablespoons of olive oil over medium heat. Add the onions and pancetta,if using,and cook, stirring with a wooden spoon, until onions are soft and golden, about 10 minutes. Add remaining peas and ½ cup of the strained broth. Cover and cook until peas are tender, 5 to10 minutes.
  3. Increase heat to high, uncover, and cook off any remaining liquid. Add the rice and stir to coat well. Add about ¾ cup strained broth and cook, stirring constantly, until most of the broth has been absorbed. Add another ¾ cup broth. Continue cooking, stirring and adding broth as needed until the rice is tender but firm to the bite, about 20 minutes.
  4. Remove from heat and season to taste with salt and pepper. Stir in 1 more cup broth, 2 tbsp. butter or olive oil, parsley and ¼ cup of the Parmesan. Cover and allow to rest for a few minutes. Serve with additional Parmesan.
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Creamy Lentils Pasta

December 30, 2022 By
Creamy Lentils Pasta (Pasta e Lenticchie)
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Recipe by Silvia Baldini — On New Years Eve Italians eat lentils for good luck and prosperity. This lentils pasta dish is a hearty classic meal that comes together quickly and satisfies everyone. You can dress it up with a handful of crispy pancetta, a drizzle of olive oil and few tablespoons of grated Parmesan. The sauce is mildly spicy, bold, and packed with lentils. The consistency is very creamy and comforting. The creaminess comes from the lentils, the starches in the pasta and the slow gentle cooking of all the ingredients. I like to use pre-steamed lentils or dry Puy lentils because they keep the shape once cooked. This is not soup. It is very thick and it is eaten with a fork. Spaghetti or small tubular pasta work well, or you can mix the broken bits and small leftovers that have been collecting at the bottom of boxes of dried pasta. It's a great way to clean up the pantry and start the new year fresh. Buon Anno.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Creamy Lentils Pasta (Pasta e Lenticchie)
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Recipe by Silvia Baldini — On New Years Eve Italians eat lentils for good luck and prosperity. This lentils pasta dish is a hearty classic meal that comes together quickly and satisfies everyone. You can dress it up with a handful of crispy pancetta, a drizzle of olive oil and few tablespoons of grated Parmesan. The sauce is mildly spicy, bold, and packed with lentils. The consistency is very creamy and comforting. The creaminess comes from the lentils, the starches in the pasta and the slow gentle cooking of all the ingredients. I like to use pre-steamed lentils or dry Puy lentils because they keep the shape once cooked. This is not soup. It is very thick and it is eaten with a fork. Spaghetti or small tubular pasta work well, or you can mix the broken bits and small leftovers that have been collecting at the bottom of boxes of dried pasta. It's a great way to clean up the pantry and start the new year fresh. Buon Anno.
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
40 minutes
Ingredients
  • 3 tablespoon extra virgin olive oil
  • 1 medium yellow onion chopped
  • 1/2 medium carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 1/2 cup pancetta, cubed
  • 1 tablespoon tomato paste
  • 1 medium garlic clove, peeled
  • 1/2 teaspoon hot red pepper flakes
  • 2 sprigs fresh thyme
  • 1 1/2 cups steamed lentils
  • 2 teaspoons fine sea salt
  • 4 cups chicken or vegetable broth
  • 1 cup chopped canned plum tomatoes, with some juice
  • 1 sprig fresh rosemary
  • 1/2 pound small tubular pasta, spaghetti or mixed shapes
  • 1/2 cup fresh parsley, chopped
  • Extra-virgin olive oil and hot red pepper flakes or hot pepper oil for garnish
  • freshly grated parmesan
Servings: people
Instructions
  1. Heat the olive oil in a large pan over medium-low heat. Add onion, carrots and celery, and cook, stirring occasionally, for 5 to 7 minutes until softened but not colored. Add the pancetta, stir and cook for a couple of minutes until the pancetta starts rendering the fat. Add tomato paste, garlic clove, thyme and red pepper flakes. Stir and cook for a couple of minutes.
  2. Remove the garlic. Stir in lentils and season with salt. Add 2 cups of stock, chopped canned plum tomatoes, rosemary, stir and cook for a about 15 minutes.
  3. Stir in the pasta and add more stock if necessary. Cook stirring occasionally until pasta is cooked trough but al dente. Remove the rosemary and thyme sprigs. Finish with fresh chopped parsley, a splash of olive oil and Parmesan. Add a sprinkle of red pepper flakes for extra heat. Rest for 3 to 5 minutes before serving.
Recipe Notes

Substitute the pre-steamed lentils with uncooked dry Puy lentils. Cook for 20 minutes longer adding stock as necessary.

You can cook ahead and re-heat.

Use all  the broken bits and small leftovers that have been collected from the bottom of boxes of dried pasta. It's a great way to clean up the pantry and start the new year fresh.

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Thompson Grapes Roasted Chicken

September 16, 2022 By
Thompson Grapes Roasted Chicken
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Recipe by Silvia Baldini – This is a simple but stunning recipe, and is a hybrid of a popular fall Italian dish often prepared during grape harvesting season and the French vinegar roasted chicken. I nestle whole clusters of stem-on sweet Thompson grapes around my chicken to roast in the savory pan juices. A sprinkle of sugar on the grapes and a splash of sherry or high-quality balsamic vinegar give it a crisp acidity to balance the bright and deep flavors. 
Servings Prep Time
4-6 people 30 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 30 minutes
Cook Time
1 hour
Thompson Grapes Roasted Chicken
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Recipe by Silvia Baldini – This is a simple but stunning recipe, and is a hybrid of a popular fall Italian dish often prepared during grape harvesting season and the French vinegar roasted chicken. I nestle whole clusters of stem-on sweet Thompson grapes around my chicken to roast in the savory pan juices. A sprinkle of sugar on the grapes and a splash of sherry or high-quality balsamic vinegar give it a crisp acidity to balance the bright and deep flavors. 
Servings Prep Time
4-6 people 30 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 30 minutes
Cook Time
1 hour
Ingredients
  • 1 tablespoon coarse sea salt, plus more as needed
  • 1 teaspoon fresh ground black pepper, plus more as needed
  • 2 teaspoons lemon zest
  • 2 teaspoons fresh lemon juice
  • ½ cup extra virgin olive oil
  • 1 (3 ½ to 4 lb) whole chicken, spatchcocked (see notes)
  • 1 lb stem-on Thompson grapes, or sweet seedless black grapes, trimmed into small clusters 
  • 1 teaspoon granulated white sugar
  • ½ cup sherry vinegar or aged dark balsamic, plus 2 tablespoons for finishing
  • 1 ½ teaspoons unsalted butter
Servings: people
Instructions
  1. Rub 1 tablespoon salt, 1 teaspoon pepper, lemon zest, and 1 tablespoon of the olive oil generously over both sides of the chicken.
  2. Preheat the oven to 450°F.
  3. Set a large oven-safe skillet over medium-high heat and add 2 tablespoons olive oil. When the pan and oil are hot, place chicken in the skillet skin side down. Cook undisturbed for about 5 minutes, or until the skin is nicely browned. Turn chicken skin-side up and cook for 3 minutes on the other side.  Transfer the chicken to the oven and roast for 20 to 25 minutes. In a medium bowl, toss the grapes with 2 teaspoons olive oil, sugar, ½ cup sherry vinegar, salt and pepper. Scatter the grapes with their vinegar sauce over and around the chicken and roast until the chicken is cooked through and the grapes are lightly caramelized, 20 to 25 minutes.
  4. Transfer the chicken to a serving platter to rest. Use the stems to lift out the grapes to rest alongside the chicken.. Place the skillet over medium- high heat. Swirl 2 tablespoons of vinegar into the pan juices and whisk in the butter , reduce for 4 to 5 minutes, until dense and slightly caramelized. Return the grapes to the thickened sauce and gently swirl around for a minute to coat.
  5. Scatter the glossy grape bunches around the chicken and pour the sauce over the chicken. Serve immediately.
Recipe Notes
  • Spatchcocking chicken, or butterflying, means cutting the chicken along its backbone, then opening it up so that it can lie flat in a pan or on a grill. Spatchcocked chickens cook quickly and evenly, turning uniformly brown and with a perfect crispy skin. You can ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands.
  • You can roast 8 to 10 chicken parts (mix of bone-in breasts, thighs and drumsticks) instead of one spatchcocked chicken. Check the temperature with a digital thermometer at the 30 minute mark, removing and keeping warm any pieces that cook through early.
  • Thompson grapes are very sweet and appear at the end of the summer and beginning of fall. You can substitute with any kind of sweet and seedless black grape or plums to make this lovely recipe all year around.
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Fettuccine with White Chicken Ragù

September 14, 2022 By
Fettuccine with White Chicken Ragù
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Recipe by Silvia Baldini— This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style soffritto made with onions, carrots, celery, and parsley.
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
50 minutes 1 and 45 minutes
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
50 minutes 1 and 45 minutes
Fettuccine with White Chicken Ragù
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Recipe by Silvia Baldini— This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style soffritto made with onions, carrots, celery, and parsley.
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
50 minutes 1 and 45 minutes
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
50 minutes 1 and 45 minutes
Ingredients
  • 2 tablespoons olive oil
  • 4 ounces pancetta or guanciale, finely chopped
  • 2 medium garlic cloves
  • 2 pound bone-in, skin-on chicken thighs
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 1/2 cups soffritto
  • 6 tablespoons dry white wine
  • 2 cups organic chicken stock
  • 2 leaves leek (from 1 leek) or 2 scallions
  • 2 springs rosemary
  • 1 leaf fresh bay
  • 1/2 cup heavy cream
  • 1 cup cups frozen sweet peas, thawed
  • 12 ounces uncooked dried fettuccine pr 16 ounces fresh fettuccine
  • 1 1/2 ounces Parmesan cheese, grated about 1/3 cup
  • 1 1/2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped fresh flat-leaf parsley
Servings: people
Instructions
  1. Heat oil in a large Dutch oven over medium. Add pancetta; cook, stirring often, until fat has rendered, about 5 minutes. Using a slotted spoon, transfer pancetta to a plate, reserving drippings in Dutch oven. Add garlic to Dutch oven; increase heat to medium-high. Sprinkle chicken all over with salt and pepper. Working in batches if needed, add chicken, skin side down, to Dutch oven. Cook until golden brown on both sides, about 6 minutes. Transfer chicken thighs to a plate.
  2. Reserve garlic and 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add sofrito and wine; bring to a simmer over medium. Cook, stirring and scraping up browned bits, until mixture is reduced by half, about 3 minutes. Return chicken to Dutch oven in a snug single layer; add stock, ensuring chicken is barely covered. Return mixture to a simmer over medium. While mixture comes to a simmer, bundle together leek leaves, rosemary sprigs, thyme sprigs, and bay leaf; secure with kitchen twine, and add to Dutch oven. Reduce heat to medium-low; cover and cook until chicken is tender, 45 minutes to 1 hour.
  3. Remove Dutch oven from heat. Transfer chicken to a cutting board; partially cover Dutch oven. Let chicken and sauce stand 10 minutes. Skim and discard fat from sauce; remove and discard garlic cloves and leek-herb bundle. Stir reserved pancetta into sauce. Remove and discard skin and bones from chicken; finely shred chicken meat.
  4. Stir cream into sauce. Cook over medium-high, stirring occasionally, until sauce is reduced by nearly half and has slightly thickened, 8 to 12 minutes. Stir peas and shredded chicken into sauce; cook until peas are just tender, about 2 minutes. Season with salt and pepper to taste. Remove from heat, and cover to keep warm.
  5. Cook pasta according to package directions; drain pasta, reserving 1/2 cup cooking liquid.
  6. Add pasta, Parmesan, butter, and lemon zest to sauce. Stir to combine, adding splashes of reserved cooking liquid as needed to form a creamy sauce. Sprinkle with parsley. Serve in large bowls.
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Zucchini and Speck Penne with Lemon and Mint

June 15, 2022 By
Zucchini and Speck Penne with Lemon and Mint
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Recipe by Silvia Baldini—Zucchini and speck are the stars of the show in this easy to put together pasta. The original recipe was passed down to me by my Mother in Law and it's very dear to me. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful. A dollop of fresh Robiola adds creaminess and a mild tang, but if you cannot find fresh Robiola at your local store use cream cheese or a table spoon of heavy cream.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Zucchini and Speck Penne with Lemon and Mint
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Recipe by Silvia Baldini—Zucchini and speck are the stars of the show in this easy to put together pasta. The original recipe was passed down to me by my Mother in Law and it's very dear to me. Speck is a type of cured lightly smoked ham made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite. It’s a relative to prosciutto but leaner and more flavorful. A dollop of fresh Robiola adds creaminess and a mild tang, but if you cannot find fresh Robiola at your local store use cream cheese or a table spoon of heavy cream.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
  • 4 tablespoons extra-virgin olive oil, plus 3 tablespoons (or more) for finishing
  • 1 large garlic clove, peeled
  • ¾ cup speck, cut into small ¼-inch cubes
  • 4 medium zucchinis, cut into small about ¼-inch`
  • 2 teaspoons lemon zest
  • ½ cup fresh mint leaves, thorned
  • ½ cup creamy robiola cheese or cream cheese 
  • 12 oz short pasta penne or any spiral shape
  • ½ cup grated parmesan
Servings: people
Instructions
  1. Heat 4 tablespoons of olive oil in a large skillet. Add the garlic and cook for 1 to 2 minutes until golden, then add the speck, cooking for several more minutes until the fat starts to render. Add zucchini and cook for 5 to 7 minutes, until cooked but still a little crunchy in the center. Remove the garlic and set aside.
  2. Add the lemon zest and mint to a large serving bowl.
  3. Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, following package directions for cooking times.
  4. Reserve a cup of pasta cooking water, then drain the pasta.. Return the pasta to the cooking pot and dress with olive oil and a several generous grindings of black pepper.
  5. Add the Robiola cheese and melt it by mixing with the pasta on a very low flame for a few minutes. You may need to add some or all of the reserved cooking liquid, a little bit at the time, to get a creamy consistency.
  6. Transfer the pasta to the serving bowl on top of the lemon zest and mint, adding the speck and zucchini, and toss. Add parmesan and serve.
Recipe Notes

Ask your your deli person to cut you a ¼ inch thick slice of Speck and then dice it before cooking the pasta. You can also use pre-sliced and packaged Speck and slice it into thin ribbons.

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Italian Potato Salad

June 15, 2022 By
Italian Potato Salad
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Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
Servings Prep Time
4 to 6 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes rest time
Servings Prep Time
4 to 6 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes rest time
Italian Potato Salad
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Recipe by Silvia Baldini—This is one of my favorite potato salads. The potatoes are dressed with good olive oil not with mayonnaise, so the salad is fresh, and light. When I was a kid, we used to make it each summer with the most tender string beans from our garden. Make sure to dress the salad when the potatoes are still warm to ensure they absorb all of the tanginess of the vinegar and the richness of the olive oil. The potatoes are at their creamiest when served at room temperature, which makes this a great dish for picnics, barbecues and potlucks.
Servings Prep Time
4 to 6 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes rest time
Servings Prep Time
4 to 6 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes rest time
Ingredients
  • 4 large new potatoes
  • 1 tablespoon coarse sea salt for the boiling water
  • 1 pound fresh green beans, trimmed
  • ¼ cup extra-virgin olive oil, plus more for finishing
  • 3 tablespoons white wine vinegar
  • ¼ teaspoon fine sea salt
  • freshly ground black pepper, to taste
  • ¾ cup fresh parsley leaves, finely chopped
  • 1 cup spring onions or chives, finely chopped
Servings: people
Instructions
  1. Put potatoes in a large pot and add water to cover potatoes. Add salt and bring to a boil. Once boiling, cook for 20 minutes. Add the beans and cook for 7 more minutes, or until the potatoes and beans are just tender.
  2. Turn the potatoes and beans into a colander, separating out the potatoes. Refresh the beans under cold running water until no longer warm and drain well.
  3. When the potatoes are cool enough to handle, peel and chop into ⅓-inch chunks. If the beans are long, halve them crosswise.
  4. In a large bowl, whisk together the oil, vinegar and salt and pepper. Add the potatoes and beans and very gently toss to coat without breaking up the potatoes.
  5. Cover and let stand on the counter for at least 30 minutes.
  6. Just before serving, sprinkle with parsley and a drizzle with oil. Top with chopped spring onions or chives.
Recipe Notes

Feel free to add a handful of black olives or a chopped tomato to add color and depth to this lovely summer salad.

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Vegan Chickpea Stew with Fennel, Ginger and Turmeric

December 7, 2021 By

This one pot vegan meal is the ultimate immunity buster. It’s packed with a balanced mix of plant based ingredients and natural anti-inflammatories like turmeric and ginger. It’s a pure and simple braise with complex flavors from the fennel and a toothsome touch form the chickpeas.

Vegan Chickpea Stew with Fennel, Ginger and Turmeric
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Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Vegan Chickpea Stew with Fennel, Ginger and Turmeric
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Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium garlic clove
  • 1 large onion finely chopped
  • 2 stalks celery finely chopped
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon fresh grated turmeric
  • 1 teaspoon powder cumin
  • 2 cups canned chickpeas drained
  • 1 large fennel bulb, cut into ¼-inch slices
  • 1 can (15 oz) crushed tomatoes
  • 6 cups stock vegetable
  • 3 tablespoons fresh parsley leaves, chopped
  • 1 bay leaf
  • 4 cups shredded kale or Swiss chard, or cabbage cabbage or Swiss chard 
  • ½ lemon
  • 3 tablespoons fresh parsley leaves, roughly chopped
Servings: people
Instructions
  1. Heat 2 tablespoons of olive oil in a large heavy bottom pot. Add the onion, celery, garlic and a pinch of salt and pepper. Cook over moderate heat until the vegetables are softened, 10 minutes. Stir in the ginger, turmeric and cumin powder.
  2. Add chickpeas, fennel and vegetable stock, then bring to a boil over medium high heat. Stir in the tomatoes, parsley and the bay leaf. Lower the temperature to a simmer, cover the pot and cook for about 25 minutes.
  3. Stir in the kale, making sure it’s mostly submerged, and cook until tender, 5 additional minutes. Discard the bay leaves. Squeeze the lemon half into the stew and double check the seasoning, adjusting with salt and pepper if necessary. Serve in bowls garnished with the chopped parsley.
Recipe Notes

Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well.

You can add 2 cups of cubed chicken or lean ground beef with the chickpeas and braise for 10 to 15 minutes longer if you desire a heartier dish.

Roasted salmon (oven 14 minute at 350 degrees) would be delicious as well.

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Grilled Spatchcocked Chicken with Lemon and Parsley

October 17, 2021 By
Grilled Spatchcocked Chicken with Lemon and Parsley
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Recipe by Silvia Baldini—Spatchcocking, or butterflying, a chicken means cutting out its backbone and opening it like a book so that it lies flat while cooking. It ensures that the chicken will cook quickly and evenly and turn a uniform brown with perfectly crispy skin.  When smothered in mustard and marinated overnight with garlic, lemon and a large bunch of parsley, this chicken grills to perfection and tastes superlative without doing too much work. You can splash the cooked chicken with a quick balsamic vinaigrette like I do or serve it just the way it is. Either way, it’s delicious. Ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands. Happy BBQ season!
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Grilled Spatchcocked Chicken with Lemon and Parsley
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Recipe by Silvia Baldini—Spatchcocking, or butterflying, a chicken means cutting out its backbone and opening it like a book so that it lies flat while cooking. It ensures that the chicken will cook quickly and evenly and turn a uniform brown with perfectly crispy skin.  When smothered in mustard and marinated overnight with garlic, lemon and a large bunch of parsley, this chicken grills to perfection and tastes superlative without doing too much work. You can splash the cooked chicken with a quick balsamic vinaigrette like I do or serve it just the way it is. Either way, it’s delicious. Ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands. Happy BBQ season!
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Ingredients
Chicken
  • 1 tablespoon fine sea salt, plus more as needed
  • 1 teaspoon fresh ground pepper, plus more as needed
  • 3 tablespoons Dijon mustard
  • 2 large lemons (1 lemon for 1 teaspoon grated zest and 2 tablespoons of juice; and 1 lemon for slicing)
  • 2 medium garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1 bunch fresh flat Italian parsley
  • 1 4 ½- to 5-lb whole chicken, spatchcocked
Balsamic Vinaigrette
  • ½ cup water
  • ½ cup freshly squeezed lemon juice
  • 1 teaspoon granulated sugar
  • ¼ cup dark aged balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 bunch bunch fresh flat Italian parsley, finely chopped
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon fresh ground black pepper
Servings: people
Instructions
  1. In a small bowl, combine salt, pepper, mustard, lemon zest, lemon juice, minced garlic and 1 tablespoon of olive oil.
  2. Rub this mixture generously all over both sides of the chicken. Place the chicken skin-side up in a rimmed and lined baking sheet and top with parsley and lemon slices Cover tightly and store in the refrigerator to marinate for at least 1 hour or up to 24 hours.
  3. When you’re ready to cook, remove the chicken from the fridge and let it stand on the counter for 30 minutes. Preheat the grill or oven to 475°F. 
  4. Uncover the chicken, drizzle with 1 tablespoon of olive oil and cook, skin side up, for 20 to 25 minutes. 
  5. While the chicken is cooking make the vinaigrette. In a small pan, combine the the water, lemon and sugar, then bring to a boil. Turn down the heat and add the balsamic vinegar. Cook for 5 to 8 minutes, or until thick and slightly reduced. 
  6. Turn off the heat and whisk in olive oil, parsley, salt and pepper and set aside.
  7. Flip the chicken skin side down and cook for another 20 to 25 minutes, until the meat is cooked through and the skin is very crispy and brown all over but not burned.
  8. Transfer the chicken to a cutting board to rest. Drizzle the chicken with a couple of tablespoons of the vinaigrette. Carve and serve with the remaining vinaigrette.
Recipe Notes
  • If you like, you can skip the vinaigrette and just serve the chicken as is or with a generous splash of balsamic vinegar.
  • Grilled fresh figs or halved peaches make a lovely addition
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Scallop risotto with Prosecco

December 17, 2020 By
Scallop risotto with Prosecco
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Recipe by Silvia Baldini — One dish I like to do during the holidays is Prosecco risotto with either scallops or lobster. Firstly because scallops and lobsters are so plentiful in winter here in New England, but also because prosecco, the fizzy white wine of north-eastern Italy, is a lovely, light drink that is perfect for a celebration. The combination of smooth, velvety scallops or sweet lobster, fruity, tangy prosecco and starchy rice is wonderful.
Servings Prep Time
6 people 10 minutes
Cook Time
17 to 20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
17 to 20 minutes
Scallop risotto with Prosecco
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Recipe by Silvia Baldini — One dish I like to do during the holidays is Prosecco risotto with either scallops or lobster. Firstly because scallops and lobsters are so plentiful in winter here in New England, but also because prosecco, the fizzy white wine of north-eastern Italy, is a lovely, light drink that is perfect for a celebration. The combination of smooth, velvety scallops or sweet lobster, fruity, tangy prosecco and starchy rice is wonderful.
Servings Prep Time
6 people 10 minutes
Cook Time
17 to 20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
17 to 20 minutes
Ingredients
  • 10 medium fresh scallops, with corals
  • 4 tablespoon unsalted butter
  • one medium yellow or white, nion, finely chopped
  • 2 cups superfino carnaroli rice
  • 1 bottle Prosecco, you don't need that much for the dish, but this means you can have a glass while you're cooking
  • 4 cups hot fish or vegetable stock
  • 1/2 lemon juice
  • fine salt and freshly ground black pepper
Servings: people
Instructions
  1. Cut 12 thin (about 1/4 inch thick) slices of scallop for garnish, then dice the rest of the meat, including the corals. Melt 3 tablespoons of the butter in a large, heavy-based pot, add the onion and cook gently until translucent.
  2. Add the rice and stir to coat. Add 120ml or a generous glass of prosecco, let the alcohol evaporate , then add a little stock, stirring all the while - you don't want to let the rice get too wet.
  3. When the liquid has been absorbed, add another ladle of stock, and stir. Repeat for 15-17min, until the rice is soft, but al dente. Turn down the heat and stir in the reserved tablespoon of butter and then the diced scallops, lemon juice and seasoning. Spoon into bowls and, just before serving, season the reserved scallop slices and place two on top of each dish - the heat of the rice will cook them straight away.
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Citrus Marinated Olives

December 12, 2020 By
Citrus Marinated Olives
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Recipe by Silvia Baldini — It is best to use olives that have not been pitted and such a favorite at aperitivo time.
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Citrus Marinated Olives
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Recipe by Silvia Baldini — It is best to use olives that have not been pitted and such a favorite at aperitivo time.
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Servings Prep Time
2 cups or 12 servings 5 minutes
Passive Time
2 hours minimum refrigeration
Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons vinegar
  • 5 bayleaves
  • 2 large garlic cloves, peeled, green shoots removed, thinly sliced
  • 1 medium lemon rinds in strips
  • 1 large orange rinds in strips
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon fennel seeds
  • 2 cups imported olives (black, green or a mix) (about 3/4 pound)
Servings: cups or 12 servings
Instructions
  1. Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
  2. Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.
  3. Tip: Advance preparation: These will keep for about two weeks in the refrigerator.
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Green Goddess Gazpacho

June 10, 2019 By
Green Goddess Gazpacho
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Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It's packed with loads vitamins and antioxidants.
Servings Prep Time
6/8 people 20 minutes
Servings Prep Time
6/8 people 20 minutes
Green Goddess Gazpacho
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Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It's packed with loads vitamins and antioxidants.
Servings Prep Time
6/8 people 20 minutes
Servings Prep Time
6/8 people 20 minutes
Ingredients
  • 2 pounds English hothouse cucumbers, chopped 2 large cucumbers
  • 2 cloves garlic, smashed
  • 2 cups coarsely chopped arugula
  • 2 cups coarsely chopped mixed herbs such as basil, parsley, cilantro and/or mint
  • 3 tablespoons balsamic vinegar
  • sea-salt
  • 3/4 cup extra virgin olive oil plus more for finishing
Servings: people
Instructions
  1. Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth.
  2. Add arugula, herbs, balsamic vinegar, and a large pinch of salt and puréè, stopping to scrape down the sides of the blender as needed, until very smooth.
  3. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed).
  4. Taste gazpacho and season with more salt and vinegar as desired - you want it to be borderline too salty and acidic at room temperature.
  5. Transfer gazpacho to an airtight container, cover and chill until very cold.
  6. Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses
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Buckwheat & Hazelnut Cake with Berry Jam

March 17, 2019 By
Buckwheat & Hazelnut Cake with Blueberries Jam
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Recipe by Silvia Baldini— Buckwheat and hazelnut are a good match and make this cake truly gluten free. Each slice is moist but dense in a delightfully rustic way. I add a whole grated apple to the batter, a touch of vanilla and just enough lemon peel to balance the flavor. After I bake it, I let cool completely on a rack, then I slice it in two even disks and I fill it with homemade blueberry or raspberry jam, and I dust the top with a generous amount of powder sugar. Buckwheat cake is known as torta di grano saraceno and it’s a very traditional recipe from Alto Adige in Italy's most northern corner. It's eaten for breakfast with coffee or as an afternoon snack with tea.
Servings Prep Time
8 slices 30 minutes
Cook Time
40 minutes
Servings Prep Time
8 slices 30 minutes
Cook Time
40 minutes
Buckwheat & Hazelnut Cake with Blueberries Jam
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Recipe by Silvia Baldini— Buckwheat and hazelnut are a good match and make this cake truly gluten free. Each slice is moist but dense in a delightfully rustic way. I add a whole grated apple to the batter, a touch of vanilla and just enough lemon peel to balance the flavor. After I bake it, I let cool completely on a rack, then I slice it in two even disks and I fill it with homemade blueberry or raspberry jam, and I dust the top with a generous amount of powder sugar. Buckwheat cake is known as torta di grano saraceno and it’s a very traditional recipe from Alto Adige in Italy's most northern corner. It's eaten for breakfast with coffee or as an afternoon snack with tea.
Servings Prep Time
8 slices 30 minutes
Cook Time
40 minutes
Servings Prep Time
8 slices 30 minutes
Cook Time
40 minutes
Ingredients
  • 6 large eggs, separated
  • 1 cup (200 grams) sugar
  • 1 pinch salt
  • 1 cup (200 grams) Butter
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (150 grams) buckwheat flour
  • 1 1/4 cup (150 grams) grounded hazelnuts almond meal can be substitute
  • 1/4 cup (30 grams) potato flour
  • 1 teaspoon baking powder
  • 1 medium apple, peeled and grated
  • 1/2 medium grated lemon peel
  • 7 ounces (200 grams) blueberry jam lingonberry or raspberries jam can be substitute
Servings: slices
Instructions
  1. Pre-heat the oven at 350ºF and line a greased 9-inch round baking tin with the removable bottom with baking paper.
  2. Beat the egg whites to stiff peaks with half of the sugar and a pinch of salt and set aside. Cream together the butter and remaining sugar. Add the egg yolks and vanilla extract and beat until pale and creamy. Add the buckwheat, hazelnuts, potato flour, grated apple, grated lemon peel and the baking powder until just combined. Gently fold in the eggs white, bit by bit, into the batter until well combined and pour batter into the greased and lined baking tin.
  3. Bake in a medium oven at 350ºF for about 40 minutes or until the cake is deep golden brown on top and a skewer inserted in the middle of the cake comes out clean.
  4. When cool enough to handle, remove cake from tin and slice in half lengthways. Spread the bottom layer with blueberries jam and replace the top layer. Just before serving, dust with powdered sugar.
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Basic Pasta Dough

March 13, 2019 By
Basic Pasta Dough
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Recipe by Silvia Baldini— This is my basic homemade pasta dough recipe. It requires 4 simple ingredients. Flour, eggs, water and a little olive oil. I always prefer 00 flour, which is traditionally used in Italy because it renders a smooth, silky and tender dough. 00 flour is lower in gluten than an All Purpose American flour and it is grounded finer, hence it has a more powdery consistency and the pasta gets a nice tender bite and not as much chew. The eggs need to be fresh and with a bright yellow or orange yolk to achieve the characteristic warm and inviting color of homemade pasta. I use as little water as I can, just enough to get the right wet texture and a little olive oil to help with the consistency. I really don't like to use salt in the dough because I think pasta should be a blank canvas to which the flavors are added and layered later on when cooking. Finally, I suggest you always finish your dough by hand and not in a mixer to make sure you attained the right texture. Making the dough is easy, it just takes a little practice and the proportion are more or less 3/4 of a cup of 00 flour to one large egg per portion or even better, if you own a scale, 100g of flours to one egg.
Servings Prep Time
4 people 1 hours
Passive Time
30 minutes minimum resting time
Servings Prep Time
4 people 1 hours
Passive Time
30 minutes minimum resting time
Basic Pasta Dough
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Recipe by Silvia Baldini— This is my basic homemade pasta dough recipe. It requires 4 simple ingredients. Flour, eggs, water and a little olive oil. I always prefer 00 flour, which is traditionally used in Italy because it renders a smooth, silky and tender dough. 00 flour is lower in gluten than an All Purpose American flour and it is grounded finer, hence it has a more powdery consistency and the pasta gets a nice tender bite and not as much chew. The eggs need to be fresh and with a bright yellow or orange yolk to achieve the characteristic warm and inviting color of homemade pasta. I use as little water as I can, just enough to get the right wet texture and a little olive oil to help with the consistency. I really don't like to use salt in the dough because I think pasta should be a blank canvas to which the flavors are added and layered later on when cooking. Finally, I suggest you always finish your dough by hand and not in a mixer to make sure you attained the right texture. Making the dough is easy, it just takes a little practice and the proportion are more or less 3/4 of a cup of 00 flour to one large egg per portion or even better, if you own a scale, 100g of flours to one egg.
Servings Prep Time
4 people 1 hours
Passive Time
30 minutes minimum resting time
Servings Prep Time
4 people 1 hours
Passive Time
30 minutes minimum resting time
Ingredients
  • 3 cups 00 flour 400g
  • 4 large eggs
  • 2 to 3 teaspoons extra virgin olive oil
  • water
Servings: people
Instructions
Dough
  1. Place the sifted 00 flour onto a clean work surface, preferably a large wood board and make a well in the center.
  2. Break the eggs into the well and gradually mix the egg mixture into the flour using your fingers or a fork, add the oil then combine the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water at time until the dough feels smooth and silky, I like to wet my fingers with the water so I can control the moisture; if the dough feels too wet, add a little more flour. After you’ve made the dough a few times, you will get the hang of it and understand the consistency. You can you use a stand in mixer fitted with a hook, but I highly recommend you finish the dough by hand.
  3. Knead the pasta dough until it’s smooth, 5 to 10 minutes. Lightly coat it with a little amount of olive oil, wrap the dough in Saran wrap, and let it rest at room temperature in the fridge for at least 30 minutes. The pasta will become much more relaxed and elastic after resting. I like to make my dough the day before and rest it in the fridge till I need it.
Pasta Rolling and Shaping
  1. Cut small section— about 2 to 3 inches thick— of the rested pasta and feed them one at time through a pasta machine set on the widest setting. As the sheet of pasta dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the pasta through this same setting a total of 4 or 5 times. This kneads the pasta dough and ensures the resulting pasta is silky smooth.
  2. Pass the sheet of pasta dough through the machine again, gradually reducing the settings, one pass at a time, until the pasta achieves the desired thickness. The sheet of pasta dough will become quite long— cut the sheet of dough in half and feed each half through separately. I suggest you use the second-from-last setting for tagliatelle, pappardelle and tagliolini and the last setting for other shapes that are to be filled.
  3. After the sheet of pasta dough has reached the liked thickness, hang it over a drying rack or do like I used to do at home and hang it over a broom handle or the large handle of your oven door. Dust with flour to prevent sticking.
  4. Shape the pasta through the chosen cutters of your machine and then drape the cut pasta again to dry just a little, until ready to cook. You can also shape the pasta by hand with a cutter. I like to lightly dust the finished pasta with fine semolina flour.
  5. Cook the pasta in plenty salted boiling water for 4 to 5 minutes or freeze for up to six months.
Recipe Notes

You can color your pasta by adding tomato paste, cooked spinach, squid ink, beet juice or saffron threads. I like to add my coloring ingredients at the beginning of the process with the fresh eggs.

Gluten Free Fresh Pasta:

1 1/4 Gluten Free Flour
2 teaspoons xanthan gum
4 large egg yolks
1 large egg
2 to 4 tablespoons water

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Pasta e Fagioli

January 31, 2019 By
Pasta e Fagioli
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Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It's a thick and nourishing soup and everyone loves it. Don't use the pancetta for a vegetarian and lighter version.
Servings Prep Time
6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
45 minutes
Pasta e Fagioli
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Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It's a thick and nourishing soup and everyone loves it. Don't use the pancetta for a vegetarian and lighter version.
Servings Prep Time
6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 2 14 ounces cans cannellini beans
  • 1 sprig fresh sage
  • 1 sprig fresh rosemary
  • 1 large garlic clove peeled and smashed
  • 1 cup largely diced pancetta or guanciale
  • sea salt and freshly ground black pepper
  • dried chilli-peppers flakes
  • 1/2 Teaspoon tomato paste
  • 8 ounces short ribbed pasta
  • extra virgin olive oil
  • 1 cup freshly grated parmesan
Servings: people
Instructions
  1. Drain and rinse the canned beans, place in a wide and large pot, add sage, rosemary, garlic cloves, pancetta and cover with cold water. Bring to a boil then simmer and heat through for about 20 minutes.
  2. Remove the herb sprigs. Reserve half cup of the mixture for later use. Blend the remaining beans and 1/2 cup of the cooking water with a hand blender then push and pass the beans mixtures through a sieve to get rid of the outer husks and unwanted bits.
  3. Place the puree in a saucepan and season with salt and pepper and a little chili-pepper to taste. Mix in the tomato paste.
  4. Cook the pasta in the bean puree, stirring occasionally to prevent sticking. Add about 4 tablespoons of water to finish cooking if necessary. Add the reserved beans and stir gently. Adjust seasoning with salt, pepper and chili-pepper.
  5. Serve in large bowls with a generous drizzle of olive oil and a sprinkle of Parmesan.
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Red Sauce and Meatballs

January 30, 2019 By
Red Sauce and Meatballs
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Recipe by Silvia Baldini— This is my favorite family recipe for a basic but unforgettable tomato sauce and meatballs. The secret for this velvety and rich sauce is simple. I use a couple of tablespoons of butter to gently fry chopped onions together with sweet tomato paste and aromatic bayleaves. While the sauce cooks I prep my meatballs with a mixture of ground beef, pork and chicken then I stew them in the red sauce. There is nothing fancy about this dish and that's exactly the point. It's pure comfort and unassuming food that everyone loves.
Servings Prep Time
8 people 30 minutes
Cook Time
1-45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
1-45 minutes
Red Sauce and Meatballs
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Recipe by Silvia Baldini— This is my favorite family recipe for a basic but unforgettable tomato sauce and meatballs. The secret for this velvety and rich sauce is simple. I use a couple of tablespoons of butter to gently fry chopped onions together with sweet tomato paste and aromatic bayleaves. While the sauce cooks I prep my meatballs with a mixture of ground beef, pork and chicken then I stew them in the red sauce. There is nothing fancy about this dish and that's exactly the point. It's pure comfort and unassuming food that everyone loves.
Servings Prep Time
8 people 30 minutes
Cook Time
1-45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
1-45 minutes
Ingredients
Red Sauce
  • 3 tablespoons unsalted butter
  • 1 medium white or sweet yellow onion diced
  • 1 tablespoon tomato paste
  • 2 medium bayleaves
  • 2 28 onces cans whole peeled tomatoes in juice tomatoes chopped and juice reserved
  • one sprig fresh basil
  • sea salt and fresh ground black pepper
Meatballs
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground chicken
  • 1 cup ground parmesan cheese
  • 1/2 cup bread crumbs
  • 2 large eggs
  • 1/3 cup chopped italian parsley
  • 1/3 cup soffritto cooked 1/2 onion, 1 celery stick , 1/2 carrot
  • 1 teaspoon fine salt
  • 1/2 teaspoon fresh ground black pepper
Servings: people
Instructions
Red Sauce
  1. Combine butter, onions, tomato paste and bayleaves in a large wide pot and slowly fry for 5 to 10 minutes on a low flame. Add chopped canned tomatoes with the juices bring to simmer over medium heat. Reduce the heat, add basil and lightly season with salt and pepper. Simmer semi-covered for 45 minutes to an hour stirring occasionally. Adjust seasoning.
Meatballs
  1. Place beef, pork and chicken in a standing mixer bowl fitted with a dough hook or simply place in a large bowl and use your hand to mix. Combine well then add cheese, breadcrumbs, eggs, parsley, soffritto and mix until all the ingredients are combined. Season with salt and pepper and mix again.
  2. Chill the mixture in a fridge for at least 15 minutes. Then moisten your hands with water and roll the meat mixture between your palms in to small pingpong size balls or smaller. Occasionally moisten your hands with water as needed and arrange meatballs on two large lined baking sheets.
  3. Bake the meatballs in the oven at 350F for 10 minutes then arrange them in single layers in the cooked red sauce in the pot. Simmer on low until the meatballs are cooked through, about 15 to 20 minutes. You can also quickly brown the meatballs in a pan with olive oil instead of baking or simply place them in the sauce uncooked. I like to brown them for extra flavor.
  4. Make sauce and meatballs ahead and keep chilled for up to 2 days or freeze. The sauce is great by its self on pasta, rice, vegetables or for bread dipping.
Recipe Notes

Click here for my recipe for soffritto in Food & Wine

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Balsamic Caramelized Shallots Tartletts

December 10, 2018 By
Balsamic Caramelized Shallots Tart
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Recipe by Silvia Baldini— I used the Aceto Balsamic di Modena to caramelize the shallots for these savory tarts to create a sweet and balanced but intense flavor. The Balsamic reduction coats the shallots and pairs beautifully with the tanginess of the goat cheese in the filling. The tarts are perfect for brunch, lunch or as an interesting appetizer. Aceto Balsamico di Modena has been produced for centuries in the countryside of the province of Modena in the North of Italy. It is produced from the must of fermented white grapes, with the addition of aged vinegar and wine vinegar. As it ages, a syrup develops, thickens and evaporates. The aging vinegar is stored in successively smaller barrels made of different types of wood that contribute to the complex and delicious flavors of balsamic vinegar. The consistency releases a complex and pleasantly penetrating bouquet, coupled with a balanced sweet and sour taste, rounded with woody overtones. Sweet, tangy bold in flavor and with the perfect flaky crust. These tarts are always a success.
Servings
6 individual tart
Servings
6 individual tart
Balsamic Caramelized Shallots Tart
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Recipe by Silvia Baldini— I used the Aceto Balsamic di Modena to caramelize the shallots for these savory tarts to create a sweet and balanced but intense flavor. The Balsamic reduction coats the shallots and pairs beautifully with the tanginess of the goat cheese in the filling. The tarts are perfect for brunch, lunch or as an interesting appetizer. Aceto Balsamico di Modena has been produced for centuries in the countryside of the province of Modena in the North of Italy. It is produced from the must of fermented white grapes, with the addition of aged vinegar and wine vinegar. As it ages, a syrup develops, thickens and evaporates. The aging vinegar is stored in successively smaller barrels made of different types of wood that contribute to the complex and delicious flavors of balsamic vinegar. The consistency releases a complex and pleasantly penetrating bouquet, coupled with a balanced sweet and sour taste, rounded with woody overtones. Sweet, tangy bold in flavor and with the perfect flaky crust. These tarts are always a success.
Servings
6 individual tart
Servings
6 individual tart
Ingredients
  • 13 ounces puff pastry One Box of Frozen Puff Pastry
  • 12 to 14 medium whole shallots, peeled
  • 1 teaspoon Butter
  • 2 teaspoons white sugar
  • 2 1/2 tablespoons Aceto balsamico di Modena
  • 5 to 6 thyme springs
  • 1 cup water
  • 8 ounces semi-hard goat cheese or robiola
  • 3 large organic eggs
  • 1/4 cup double cream
  • salt and pepper
Servings: individual tart
Instructions
  1. Preheat the oven at 400F degrees. Prep 6 fluted, loose bottom tartelette pans or an individual 24 inches one. Roll out the puff pastry in to circles and line the pans. Prick the bottom with a fork. Fill with weights and blind bake for 15-20 minutes in the pre-heated 400F degrees oven. Remove from the oven and remove the weights. Bake for further 5 to 10 minutes until the puff pastry is golden. Remove from the oven and set aside. Reduce the oven to 325F.
  2. Meanwhile, while the tarts are baking, prep and cook the shallots. Put the peeled shallots in a pan with the butter, sugar, Original Aceto Balsamic di Modena, the thyme and water. Add salt and pepper. Bring to a boil, then lower the temperature and simmer on a medium flame for about 10 minutes until the liquid has reduced and the shallots are caramelized and coated in a dark caramel syrup but still intact. Set aside.
  3. Assemble the tarts. Break the cheese in small pieces and divide in the baked cases. In a bowl whisk the eggs with the double cream and some salt and pepper, add chopped thyme leaves. Pour the mixture on the cheese and fill the gaps. Arrange the caramelized shallots on the egg mixture. Drizzle some of the balsamic syrup on the shallots and add a pinch of salt.
  4. Place the tartelettes on a lined baking sheet and bake in the preheated 325F oven for about 30-35 minutes, or until the filling has set. Remove from the oven and cool for a couple of minutes. Remove from the tins and serve with some of the remaining Aceto Balsamico Reduction.
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Coconut and Orange Baked French Toast

November 27, 2018 By
Coconut and Orange Baked French Toast
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Recipe by Silvia Baldini —My version of coconut and orange baked French Toast is creamy and comforting. It takes not time to prep and the coconut milk and orange zest combination is a bit different than the usual vanilla custard. It has a bright and creamy finish and it fills the kitchen with a delicious and homemade scent. This French toast is perfect for the holidays and it is a no-fail-recipe that can easily be prepped or baked ahead of time. I like to serve it for brunch or at a family breakfast.
Servings Prep Time
4/6 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
4/6 people 10 minutes
Cook Time
45 minutes
Coconut and Orange Baked French Toast
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Recipe by Silvia Baldini —My version of coconut and orange baked French Toast is creamy and comforting. It takes not time to prep and the coconut milk and orange zest combination is a bit different than the usual vanilla custard. It has a bright and creamy finish and it fills the kitchen with a delicious and homemade scent. This French toast is perfect for the holidays and it is a no-fail-recipe that can easily be prepped or baked ahead of time. I like to serve it for brunch or at a family breakfast.
Servings Prep Time
4/6 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
4/6 people 10 minutes
Cook Time
45 minutes
Ingredients
  • 1 tablespoon unsalted butter at room temperature
  • 6 large eggs
  • 3/4 cups double cream
  • 1 can light coconut milk(8 ounces)
  • 2 tablespoons granulated sugar
  • 1/3 cup light brown sugar lightly packed
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon grated orange zest plus extra for servings
  • 1/2 cup orange juice
  • 1/4 teaspoon fine sea salt salt
  • 1 loaf (1-inch-diced) 1 day-old loaf of bread French brioche, six grains, challah bread or baguette
  • 6 ounces fresh raspberries and black berries
  • confectioner sugar for serving
  • pure maple syrup or honey for serving
Servings: people
Instructions
  1. Grease a 9 x 13 x 2-inch baking dish with the butter and set aside. In a large bowl, whisk together the eggs, double cream, coconut milk, 1 tablespoon of granulated sugar, the brown sugar, vanilla, the orange zest, orange juice, and salt
  2. Spread the diced bread in the prepared baking dish and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining tablespoon of sugar, cover with plastic wrap, and refrigerate for 1 hour or overnight.
  3. Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 45 to 50 minutes, until the custard is set and the top is puffed and browned. Check after 25 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup and the berries.
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Citrus Salad with a Peach and Lime Dressing

October 12, 2018 By
Citrus Salad with a Peach and Lime Dressing
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Recipe by Silvia Baldini — A gorgeous end of fall and wintery salad, generous in flavor and packed with immune system busting vitamins. The peach and Persian lime dressing ties this simple dish together with an infusion of sweet and sour aromas redolent of the Mediterranean. You can find the ingredients for the dressing at www.thesecretingredientgirls.com
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Citrus Salad with a Peach and Lime Dressing
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Recipe by Silvia Baldini — A gorgeous end of fall and wintery salad, generous in flavor and packed with immune system busting vitamins. The peach and Persian lime dressing ties this simple dish together with an infusion of sweet and sour aromas redolent of the Mediterranean. You can find the ingredients for the dressing at www.thesecretingredientgirls.com
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Ingredients
  • 1 pink grapefruit
  • 2 oranges
  • 1 lime
  • 3 tangerines
  • 1 fennel
  • 1/4 cup Peach Balsamic
  • 1/4 cup Persian Lime Oil
  • sea-salt
  • ground black pepper
Servings: people
Instructions
  1. Peel and section all the citrus. Discard seeds and pith. Slice the fennel thin with a sharp knife or a mandolin. Arrange the sliced fennel on a serving dish then add the citrus slices.
  2. In a cup whisk the Peach Balsamic and Persian Lime Oil with the salt and pepper. Drizzle 3 or 4 tablespoons on top of the citrus. Serve immediately. Reserve the remaining dressing for later use.
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Beef Filet Medallions with Balsamic Glaze

October 12, 2018 By
Beef Filet Medallions with Balsamic Glaze
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Recipe by Silvia Baldini— This is an uncomplicated but delicious recipes. The filet is tender and bursting with flavor from the balsamic vinegar. It's a perfect dish for weeknights or for guest night.
Servings Prep Time
4 people 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
8 minutes
Beef Filet Medallions with Balsamic Glaze
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Recipe by Silvia Baldini— This is an uncomplicated but delicious recipes. The filet is tender and bursting with flavor from the balsamic vinegar. It's a perfect dish for weeknights or for guest night.
Servings Prep Time
4 people 5 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
8 minutes
Ingredients
  • 4-6 oz filet beef medallions, trimmed
  • 2 tablespoons traditional aged balsamic vinegar
  • 1 teaspoon sea-salt
  • 1 tablespoon coarsely cracked black pepper
Servings: people
Instructions
  1. Preheat the oven to 450 degrees.
  2. Season the medallions well on both sides with the salt, then brush them evenly over the top and sides with the balsamic. Sprinkle the cracked pepper evenly all over the meat.
  3. Sear the filet on both sides in a hot pan with a tablespoon of vegetable oil. About 2 minutes per side or until golden brown.
  4. Roast the filet in the oven for 8 minutes exactly for medium-rare (6 minutes for rare and 10 minutes for medium/well).
  5. Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 5 minutes. Slice and serve hot or warm.
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Roasted Tomatoes Puff Pastry Tart

September 20, 2018 By
Roasted Tomatoes, Goat Cheese and Caramelized Onions Fall Taste (puff pastry)
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Recipe by Silvia Baldini— Everyone loves this easy to make tomato tart. Make two they go fast.
Servings
4/6 people
Cook Time
35 minutes
Servings
4/6 people
Cook Time
35 minutes
Roasted Tomatoes, Goat Cheese and Caramelized Onions Fall Taste (puff pastry)
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Recipe by Silvia Baldini— Everyone loves this easy to make tomato tart. Make two they go fast.
Servings
4/6 people
Cook Time
35 minutes
Servings
4/6 people
Cook Time
35 minutes
Ingredients
Dough
  • 1 sheet puff pastry at room temperature
Toppings
  • 1 cup mild goat cheese
  • 1 cup caramelized onions
  • 1 cup roasted tomatoes
  • 3 tablespoons The Secret Ingredient Girls EVOO
  • Flaky sea salt
  • 3 tablespoons The Secret Ingredient Girls Traditional Balsamic
  • 1 bunch basil leaves
Servings: people
Instructions
  1. Preheat oven to 400°. Roll out the puff pastry on a lightly floured sheet of parchment. Prick the bottom with a fork and shape the borders to form a rectangular tart. Transfer on parchment to a baking sheet.
  2. Scatter all the ingredient starting from the goat cheese at the bottom. Drizzle le EVOO and season with salt. Bake, rotating once, until crust is golden brown and cooked through, 30-35 minutes. Let cool slightly on baking sheet.
  3. Season with salt. Finish with the remaining EVOO and Balsamic. Scatter the basil.
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Fall Veggie Tart

September 20, 2018 By
Power Veggie Fall Tart (whole wheat dough)
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Recipe by Silvia Baldini— This is a power tart. Loads of roasted and slightly caramelized vegetables generously piled up on a wholewheat crust. A perfect fall family meal.
Servings
4/6 people
Cook Time
25/30 minutes
Servings
4/6 people
Cook Time
25/30 minutes
Power Veggie Fall Tart (whole wheat dough)
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Recipe by Silvia Baldini— This is a power tart. Loads of roasted and slightly caramelized vegetables generously piled up on a wholewheat crust. A perfect fall family meal.
Servings
4/6 people
Cook Time
25/30 minutes
Servings
4/6 people
Cook Time
25/30 minutes
Ingredients
Dough
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon sea-salt
  • 3/4 cup chilled unsalted butter, cut into pieces 1/2 stick
  • 1 tablespoon apple cider vinegar
Toppings
  • 3 tablespoons EVOO
  • 4 tablespoons tomato sauce
  • 1 large grilled and sliced eggplant
  • 1 bunch large Swiss chard ribs and stems removed, leaves cut into bite-size pieces
  • 1 cup roasted brussels sprouts
  • 1 cup roasted tomatoes
  • Flaky sea salt Maldon
  • 2 tablespoons The Secret Ingredient Girls Traditional Balsamic
  • 1 bunch basil leaves
Servings: people
Instructions
  1. Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
  2. Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water.
  3. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
  4. Preheat oven to 400°
  5. Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet. Spread the tomato sauce on the dough. Drizzle some EVOO and season with salt.
  6. Scatter all the ingredient on the sauce and finish with the olive oil.
  7. Bake, rotating once, until crust is golden brown and cooked through, 25-30 minutes. Let cool slightly on baking sheet.
  8. Season with salt. Finish with the remaining EVOO and Balsamic. Scatter the basil
Recipe Notes

DO AHEAD: Dough can be made 2 days ahead. Keep chilled.

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Beauty Peach and Mango Smoothie with Ginger and Turmeric

August 13, 2018 By
Beauty Peach and Mango Smoothie with Ginger and Tumeric
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Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Beauty Peach and Mango Smoothie with Ginger and Tumeric
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Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
  • 2 large peaches, peeled and stoned cut in 1" pieces
  • 2 large mangoes, peeled, cut in 1" pieces
  • 2 1/2 cups coconut water or orange juice
  • 2/3 cup fresh lemon or lime juice from about 4 1/2 lime
  • 1/2 inches piece ginger, peeled, finely grated
  • 3/4 teaspoon ground turmeric more for serving
Servings: people
Instructions
  1. Blend peaches, mangoes, coconut water or orange juice, ginger, 3/4 teaspoon of turmeric, and and 2 cups ice in a blender until smooth.
  2. Divided among glasses, sprinkle with more turmeric.
Recipe Notes

Do ahead: can be made 6 hours ahead. Store in blender jar, then reblend on high speed to reincorporate.

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Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad

August 13, 2018 By
Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad
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Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad
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Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar or white peach balsamic
  • 2 teaspoons Honey
  • sea-salt
  • 4 ripe peaches
  • 2 large ripe tomatoes or you can use 1 lb mixed tomatoes
  • 8 oz fresh ricotta cheese
  • 4-6 thin sliced prosciutto torn in to pieces
  • 1 bunch fresh basil leaves
  • 1 bunch mint leaves
  • 1/2 cup toasted hazelnut
  • black pepper
  • sea salt flakes
Servings: people
Instructions
  1. Poach peaches into hot water. Peel and cut in half and stone.
  2. Whisk oil, vinegar, and honey in a small bowl until honey is dissolved; season with salt.
  3. Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.
  4. Place the ricotta In a medium bowl and whip with a whisk until creamy and fluffy. Swirl at the bottom of a large serving platter. Top the ricotta with the peaches and tomatoes and drizzle with remaining dressing. Scatter a few torn basil and mint leaves over and season with sea salt and pepper, then finish with the prosciutto slices and the toasted hazelnuts.
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COOKING DEMO AND COUNTRY LIVING FAIR IN RHINEBECK TICKET GIVE AWAY.

May 29, 2018 By

COME AND SEE MY COOKING DEMO ON THE MAIN KITCHEN STAGE AT THE COUNTRY LIVING FAIR IN RHINEBECK, NEW YORK, JUNE 1ST AT  2:30PM
I’LL BE MAKING A FRESH GREEN GODESS GAZPACHO AND A GORGEOUS OLIVE OIL CROSTATA

PLUS YOU WILL GET AN EXCLUSIVE PREVIEW OF SOME OF THE WHOLESOME PRODUCTS WE WILL BE OFFERING ON THESECRETINGREDIENTGIRLS.COM

 

BEST PART!

I’m giving away two pairs of 3-day weekend passes to the Country Living Fair.

To enter your name in to the raffle simply share this post and leave a comment here or tag me and share on my Facebook page or on my Facebook StrawberryandSage page or on my  Instagram

The contest starts on May 29th and ends on May 30th at 8pm.
The winners will be chosen by draw and they will be notified on May 31st.

The Country Living Fair brings the magazine’s content to life and gives readers access to a unique shopping experience featuring more than 200 vendors from 25 states, including antiques sellers, food purveyors, artists, furniture makers, crafters, and more. Guests will also have a chance to meet Country Living editors and their special guests; attend cooking, crafting, and DIY demonstrations, workshops, and book signings; sample locally sourced, artisanal food; and shop the Country Living General Store.

Don’t miss out on this fabulous three day event!  Come And Meet Me On:

Friday, June 1 @ 2:30 pm on the Kitchen Stage

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School Break

February 2, 2018 By

Things I don’t look forward during School Break:

  1. It will take me approximately 3 to 7 days to pack for the whole family; we will have had 37 different marital blow ups before even leaving the house.
  2. Immediately upon arrival to destination everyone, including my husband, will develop an ear infection or an obscure rash that will require a) finding a pharmacy open in the middle of the night and b) a winner disposition for Charades to explain, in a foreign language, what hurts.
  3. The guilty feeling I nurture when I pretend my kids haven’t been on their tablets for 48 hours straight watching twat Jelly on youtube playing Minecraft.
  4. The “ME FIRST” arguments. Me first in the car, me first out of the car, me first opening the hotel door, me first taking a shower. Note nobody never, ever shouts: Me first to bed!
  5. Hotel room sex interrupted by wandering children looking for their tablets.

Things I do look forward during School Break:

  1. Even if I’ll be tired as hell when I get back I know I’ll have great memories about my lovely family. I’ll remember with warmness my daughter shoving her gigantic bunny toy through the tiny security detector at the airport, while a line of disgruntle travelers forms behind us.
  2. My son talking poop and farts non stop and making me laugh so hard my Prosecco comes out from my nostrils.
  3. Sharing time with the people I love the most and eating unforgettable meals that I didn’t have to prepare.

If you are smarter than me and decide not to travel but you have to cook for the family I suggest my ginger, turmeric, chickpea, cumin and tomatoes Braise
This meal is the ultimate immune boosting secret packed with plant based ingredients and natural anti-inflammatories like turmeric & ginger. Flu season and kids snot ? bring it on.

Watch my video recipe on FabFitFun.com or just follow the recipe below.

 

Vegan Chickpea Stew with Fennel, Ginger and Turmeric
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Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Vegan Chickpea Stew with Fennel, Ginger and Turmeric
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Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium garlic clove
  • 1 large onion finely chopped
  • 2 stalks celery finely chopped
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon fresh grated turmeric
  • 1 teaspoon powder cumin
  • 2 cups canned chickpeas drained
  • 1 large fennel bulb, cut into ¼-inch slices
  • 1 can (15 oz) crushed tomatoes
  • 6 cups stock vegetable
  • 3 tablespoons fresh parsley leaves, chopped
  • 1 bay leaf
  • 4 cups shredded kale or Swiss chard, or cabbage cabbage or Swiss chard 
  • ½ lemon
  • 3 tablespoons fresh parsley leaves, roughly chopped
Servings: people
Instructions
  1. Heat 2 tablespoons of olive oil in a large heavy bottom pot. Add the onion, celery, garlic and a pinch of salt and pepper. Cook over moderate heat until the vegetables are softened, 10 minutes. Stir in the ginger, turmeric and cumin powder.
  2. Add chickpeas, fennel and vegetable stock, then bring to a boil over medium high heat. Stir in the tomatoes, parsley and the bay leaf. Lower the temperature to a simmer, cover the pot and cook for about 25 minutes.
  3. Stir in the kale, making sure it’s mostly submerged, and cook until tender, 5 additional minutes. Discard the bay leaves. Squeeze the lemon half into the stew and double check the seasoning, adjusting with salt and pepper if necessary. Serve in bowls garnished with the chopped parsley.
Recipe Notes

Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well.

You can add 2 cups of cubed chicken or lean ground beef with the chickpeas and braise for 10 to 15 minutes longer if you desire a heartier dish.

Roasted salmon (oven 14 minute at 350 degrees) would be delicious as well.

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Fall Recipes

October 9, 2017 By

I’m in love with this dish.
♥
A sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of iron clad spinach. I suggest Crown prince pumpkins (the large gray Cinderella ones with shiny skin) because they have the best texture and deep autumnal flavor but butternut squash works well and will still taste great.

 

 

 

 

 

 

 

 

 

 

 

 

 

Spiced pumpkin wedges with spinach, apple & pine nuts
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Recipe By Silvia Baldini— A lovely sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of spinach. I'm in love with this dish.
Servings
4/6 people
Servings
4/6 people
Spiced pumpkin wedges with spinach, apple & pine nuts
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Recipe By Silvia Baldini— A lovely sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of spinach. I'm in love with this dish.
Servings
4/6 people
Servings
4/6 people
Ingredients
PUMPKIN
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon crushed chilli flakes
  • 1/4 teaspoon coarse salt
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 medium pumpkin, peeled, halved lengthwise, seeded and cut into 6-8 wedges
SPINACH
  • 3 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 1 red onion, sliced
  • 1/2 teaspoon crushed chilli flakes
  • 1 tart apple (Granny Smith or similar), peeled, cored and diced
  • 2 garlic cloves crushed
  • 1 teaspoon ground cumin
  • 2 teaspoons runny honey
  • 1 pound washed spinach sliced in ribbons
  • 5 tablespoons double cream
  • 1 tablespoon chopped fresh cilantro
  • 1 pinch salt
  • 1 pinch fresh ground black pepper
Servings: people
Instructions
  1. Heat the oven to 400F Put coriander, cumin, fennel, cinnamon and chilli with the salt into a mortar and pestle and crush until finely ground. Add the garlic and olive oil and pound to a paste. Rub this spice mix evenly all over the pumpkin wedges. Arrange in a single layer in a roast until tender, about 40 minutes.
  2. Make the spinach topping when the pumpkin is nearly done. Toast the pine nuts in a dry heavy frying pan over the low heat, shaking the pan once or twice, until nutty and golden, about 5 minutes.
  3. Put the oil in a large pan over medium heat. When it's hot, add the onion and chilli and cook until soft and wilted, 5 to 10 minutes. Stir in the apple and garlic ad cook until the apple starts to turn gold, about 5 minutes. Stir in the cumin, honey and two tablespoons of the pine nuts. Add the spinach and cook until just wilted, about 3 minutes, then pour in the cream and heat through. Add salt and pepper to taste.
  4. Arrange the roast pumpkin onto a serving platter, pour over the spinach sauce and sprinkle over the chopped cilantro and remaining pine nuts. Serve at once.
Recipe Notes

THINK AHEAD

You can bake the pumpkin a day ahead; reheat gently in a 300F oven, about 20 minutes. The spinach sauce is best made just before serving as it loses its bright green colour if you leave it sitting around but it takes only a few minutes if you have your pine nuts ready and toasted and your spinach chopped.

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This soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.


 

Eggplant, Almond, Tumeric and Apricot Soup
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Recipe By Silvia Baldini — I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Eggplant, Almond, Tumeric and Apricot Soup
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Recipe By Silvia Baldini — I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Ingredients
  • 2 medium eggplants
  • 1 tablespoon extra virgin olive oil
  • salt
  • 1 onion chopped
  • 1 clove garlic crushed
  • 2 teaspoons grated gresh ginger
  • 2 teaspoons ground coritander
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 2 pints vegetable stock
  • 4 oz dried apricots, roughly chopped
  • 4 tablespoons Marsala or Sherry
  • 2 tablespoons clear honey
  • 1/2 medium fresh lemon juice
  • 3 oz lightly toasted grounds almonds
Servings: people
Instructions
  1. Heat a grill pan to fairly high. Spread the eggplants out on a rack over the grill pan. Brush lightly with oil and season. Grill on both sides for about 12-20 minutes until golden. You can also use the oven broiler.
  2. Meanwhile, heat the oil in a large lidded saucepan. Add the onion, garlic, ginger, coriander, cumin seeds and turmeric. Cover and sweat for 10 minutes.
  3. Stir the grilled eggplants into the onion mixture with the stock, apricots, Marsala, honey and lemon juice. Bring to the boil, cover and simmer for 20 minutes.
  4. Add the almonds and simmer for 5 minutes.
  5. Allow to cool slightly before puréeing until smooth. Check seasoning.
  6. Return to the rinsed out pan and re-heat slowly. Divide between warmed serving bowls and serve.
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Birthday Hell

September 26, 2017 By

What kind of mom are you? Tiger mom, helicopter mom, MILF, sanctimommy, yummy mommy, alpha mommy, holistic mommy, yelly-bossy mommy? I’m the kind of mom that needs a glass of wine at the end of the day or even better a Negroni neat.

Welcome to September. September is not only back to school, clean last year wrappers from the back packs, realize all shoes smell and look like a wet rat, sign up for swimming at incredibly inconvenient to reach pool, travel soccer bonanza month. It is also lucky me, every-one in my family, birthday month. Don’t get me wrong. I do love a good birthday party and I give it up big for my kids. No restraints when it comes to baking a layer cake or singing as loud as I can the happy birthday tunes at Skyzone — in case you don’t know, that’s were lucifer fell from the sky and decided the build his headquarters while making a profit off kids high on sugar jumping on trampolines and hitting each others as hard as the can during the ultimate dodgeball game.

My son has simple taste when it comes to cakes. Boston Cream is his favorite cake. Every year we leaf together through all my recipes and my cooking books in search of the perfect birthday cake. Every year we come back to this custardy and chocolaty three layer wander. The soft sponge cake layers are sandwiched and kept in place with a smooth and silky vanilla custard and then topped with an intense and bittersweet chocolate ganache, the kind that drips gracefully down the sides. The cake looks impressive and it might seem hard to make but it’s actually very simple — if you get organized and follow the directions step by step. I make the sponge layers and the custard they day before the birthday; then I assemble the cake on a pretty stand and make the ganache an hour or two before I need  to serve it. My son measures all the ingredients and he is in charge of bowl and spoons licking, something he manages to do very efficiently.

Oh, hey just in case  you are interested, a good and nerve calming Negroni is 1 part dry Gin, 1 part Campari, 1 part Vermouth rosso. Ice. Stir. Repeat.

 

 

 

 

Boston Cream Cake
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Servings Prep Time
16/18 people 40 minutes
Cook Time Passive Time
25/35 minutes 2 hours minimum
Servings Prep Time
16/18 people 40 minutes
Cook Time Passive Time
25/35 minutes 2 hours minimum
Boston Cream Cake
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Print Recipe
Servings Prep Time
16/18 people 40 minutes
Cook Time Passive Time
25/35 minutes 2 hours minimum
Servings Prep Time
16/18 people 40 minutes
Cook Time Passive Time
25/35 minutes 2 hours minimum
Ingredients
Sponge Cake
  • 3 sticks butter unsalted room temperature and cut in to pieces
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 1 1/2 teaspoon pure vanilla extract
  • 2 3/4 cups self rising flour
  • 1/4 cup corn flour
  • 2 teaspoons baking powder
  • 6 tablespoons whole milk lukewarm
Vanilla Custard
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 6 large eggs yolks
  • 3/4 cups granulated sugar
  • 2 teaspoons vanilla extract
Chocolate Ganache
  • 1/4 cup heavy cream
  • 2 tablespoons light corn syrup
  • 1 cup semi sweet chocolate in small pieces about 6 ounces
Servings: people
Instructions
Sponge Cake
  1. Preheat the oven to 350F. Butter and line three 9 inches cake pans with parchment paper. Put all the ingredients except the milk in a bowl of a standing mixer fitted with a blade. Beat until you get a smooth batter and then slowly add the milk a little bit at the time. You can be a purist and beat cream the butter and sugar first and then add the eggs one at time, the vanilla and then the flour, corn flour and baking powder one spoon at the time then the milk; but honestly, for this kind of sponge, it doesn't make much of difference.
  2. Pour the batter in the prepared cake pans and level with a knife. Bake in the hot oven for 25 minutes or until golden brown, the cakes come away from the pans sides and the sponge is springy to the touch.
  3. Leave the cakes to cool in the pans on a rack for 10 minutes, then gently turn them and leave them on the racks to cool completely. Once they have cooled I wrap them in plastic wrap and store them in the fridge until ready to plate.
Vanilla Custard
  1. Combine the corn starch and 1/4 cup of the milk in a non reactive medium bowl. Whisk in the eggs yolks Set aside.
  2. In a stainless steel medium saucepan combine the remaining 3/4 cups milk and the sugar, the vanilla extract and bring to a boil then simmer unit the sugar is all dissolved.
  3. Ladle one third of the sweet milk on to the egg mixture in a thin stream, whisking constantly. Gradually whisk the egg mixture in to the remaining hot milk in the pan. Whisking constantly bring to a boil then reduce the heat and boil very gently for a minute until thick and smooth.
  4. Transfer the custard in a metal bowl, cover with plastic wrap to prevent a skin to form. Refrigerate to chill and keep cold until ready to use. If the custard curdle, don't panic, you can strain it through a thin mech strainer or blend it.
Chocolate Ganache
  1. In a small heavy pan saucepan, combine the cream and the corn syrup. Bring to a simmer over low heat and stir to blend. Remove from the heat, add the chocolate, let is stand for a minute or two then whisk well until smooth and shiny.
Recipe Notes

You can freeze the sponge cakes up to 3 months.

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Welcome Back to School

September 5, 2017 By

The 10 stages of a mother summer holiday. 

  • Euphoria
  • Peace
  • Euphoria dissipation
  • Panic
  • Screaming Phase
  • Swearing Phase
  • Bribing
  • Alcohol
  • Euphoria
  • Peace

Welcome back to school!
Of course with peace and back to school we also get back to lunches, dinner, snacks and the dreaded stinky soccer shoes. I don’t know what to do about smelly shoes, but I know how to cope with meal’s prep anxiety.
I personally enjoy cooking for my family because I believe nourishing is the best part of being a woman and a mother.
The food I like to cook straddles both my vision, and passion for eating well and my love for taking care of family and friends. I truly enjoy cooking wholesome recipes that are good for the mind and body. Then I find immense joy in sharing my recipes. Essentially, I believe in the power of food to nourish the body and in the power of women to nourish loved ones. I also know how hard it is to find the time to shop and cook healthy but delicious meals for a family every day.
This is way I’m excited to be working and to be sharing my recipes with RealEats.com
RealEats is a prepared meal subscription service that makes it quick and simple to eat real food. Meals are vacuum-sealed in food-safe, recyclable pouches to lock in the freshness, flavor and nutrients, then shipped directly from our kitchen to consumers weekly. Meals stay fresh for seven days when refrigerated, and can simply be reheated in a pot of boiling water, ready to eat in under 10 minutes.

The first 3 meals are $30  Among many yummy recipes you can try my shrimp, beans and pancetta, a shiitake chicken and a braised chickpeas and tomatoes vegetarian stew, a brilliant meat free dish. It’s served with a delicious spinach couscous for extra energy. This toothsome and tender chickpeas stew is seasoned to perfection. The tenderness comes from the slow and low cooking; the punchy flavors come from the healthy and powerful blend of spices. The braised chickpeas and tomatoes vegetarian stew is a brilliant meat free dish. It’s served with a delicious spinach couscous for extra energy.

If you are still not convinced you can read the raving reviews in The Manual or watch me tomorrow live on Good Morning CT at 9 when I demonstrate how easy it is to prep a meal in less than 8 minutes.

Of course if you feel euphoric enough to get back in to the kitchen and cook for the family click on this link to get the recipe for my satisfying shiitake chicken. It’s a delicious one tray dinner the whole family will love!

 

Shiitake Mushrooms, Lemon, Chicken, One-Tray Dinner
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Servings Prep Time
4-6 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
30-35 minutes
Shiitake Mushrooms, Lemon, Chicken, One-Tray Dinner
Yum
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
30-35 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
30-35 minutes
Ingredients
  • 2 lbs. skinless, boneless chicken thighs
  • sea salt and black pepper
  • 1/2 cup extra virgin olive oil
  • 1 medium organic lemon, juiced
  • 6-8 thyme sprigs
  • 1 lb. Shiitake mushrooms cleaned, stemmed and halved if too large
  • 1 organic lemon sliced
  • 1 tsp. sherry vinegar
  • 2 large cloves of garlic, smashed
  • 2 tsp. thyme leaves
  • 1/2 cup chopped parsley
  • 2 tbsp. sherry vinegar
  • extra lemon slices and parsley for garnish
Servings: people
Instructions
  1. Preheat the oven at 450F. Line a thick rimmed oven tray with parchment. Season the chicken on both sides with salt and pepper then place on the lined oven tray. Drizzle the chicken with 2 tablespoons of olive oil and half of the lemon juice and add the thyme sprigs.
  2. Place the chicken in the oven for 5 to 7 minutes or until the chicken begins to brown, then pull out of the oven.
  3. Meanwhile in a medium bowl, toss the cleaned mushrooms with the lemon slices and two tablespoons of the olive oil, one teaspoon of the sherry vinegar, the garlic and the thyme, then scatter around the browned chicken. Roast for about 30 to 35 minutes, until the chicken is cooked through and the mushrooms are browned at the edges.
  4. While the chicken is cooking, mix the remaining olive oil with the 1/2 a cup of parsley the 2 tablespoons of vinegar. Season the sauce with salt.
  5. When ready to serve, squeeze the remaining half of the lemon on the chicken then spoon some of the parsley sauce on top of the chicken and mushrooms. Serve with the remaining sauce. Garnish with lemon and extra parsley.
Recipe Notes

I adore Shiitake. Of course fresh porcini would  make a wonderful substitute. I have also used marsala instead of the sherry vinegar for a slightly sweeter finish.

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Summer Zucchini Ratatouille

June 29, 2017 By

A ratatouille is a beautiful summer excuse to transform humble ingredients like onions, garlic and herbs in to a glorious and delicious  dish. This recipe is very healthy but packed with big flavors. I use zucchini and yellow squash in this version but you could add eggplant, peppers and thin slices of potatoes for a more powerful version.
I quickly chop all the tomatoes, shallot, carrot and garlic with a food processor and then I pour all the chopped vegetables in a baking dish with my herbs and good olive oil. I layer the zucchini by making mini-stacks of about 20 slices in sequence, and then I arrang a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out.

I made the ratatouille with my kids for dinner. I sliced the zucchini, they stacked the slices for me in neat piles. We talked about summer plans and they filled me in on the latest stories. We played a game of badmington on the lawn and while I miserably lost every set, I won precious time with them, away from twitter and the unwatchable news #RESIST

 

Summer Vegetable Ratatouille
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Recipe by Silvia Baldini
Summer Vegetable Ratatouille
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Recipe by Silvia Baldini
Ingredients
  • 3 medium ripe plum tomatoes
  • 1 medium shallot, peeled and chopped
  • 1 small peeled and roughly chopped carrot
  • 1 small peeled garlic clove
  • 4 tablespoons virgin olive oil
  • 4 tablespoons 3 tsp fresh thyme, basil, parsley finely chopped
  • 3 medium zucchini
  • 3 medium yellow squash
  • fine sea salt and freshly ground black pepper
Servings:
Instructions
  1. Preheat oven to 400°F.
  2. In a food processor add the chopped tomatoes, shallot, carrot and the garlic. Chop all the vegetable but stop before they become a puree', leaving a rough texture.
  3. Pour the chopped vegetables, 1 Tablespoon of olive oil and half of the chopped fresh herbs into a medium baking dish. Season with salt and pepper.
  4. Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick.
  5. Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.
  6. Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.
  7. Bake for 40 minutes -1 hour
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