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Courses Archives: Sunday Dinner

Milk and Vinegar Whole Turkey Breast Roast – Maiale al Latte Style

November 21, 2023 By
Milk and Vinegar Whole Turkey Breast Roast - Maiale al Latte Style
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Recipe by Silvia Baldini — "MILK AND VINEGAR WHOLE TURKEY BREAST ROAST is a variation on a classic, inspired by Maiale al Latte, a dish from Emilia Romagna featuring pork and milk. Traditionally, the milk is curdled with lemon and spiked with herbs. As the milk caramelizes, it tenderizes the pork, imparting a deep, nutty flavor to the meat. It is a dish that represents comfort and economic sensibility, making it a perfect choice for a Sunday family meal. My mom adapted the recipe and used a whole turkey breast. It was one of our favorite roasts growing up. She used white vinegar instead of lemon for a less acidic taste. As the caramelized milk reduces, it separates into extremely delicious curds and the sauce it's infused with the vinegar and the herbs. The luscious curds add a delightful texture to the sauce. Each spoonful tells a story of the slow-cooked love. It’s sweet and sour and tender, and what I make at thanksgiving almost every year. We serve it with sautéed mushrooms and lot’s of fresh chopped parsley. 
 It's a dish that transcends generations, a culinary journey that started in my mom’s kitchen and found a special place on our American Thanksgiving table, reminding us that traditions, when embraced with love, can evolve into something truly extraordinary.
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Milk and Vinegar Whole Turkey Breast Roast - Maiale al Latte Style
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Recipe by Silvia Baldini — "MILK AND VINEGAR WHOLE TURKEY BREAST ROAST is a variation on a classic, inspired by Maiale al Latte, a dish from Emilia Romagna featuring pork and milk. Traditionally, the milk is curdled with lemon and spiked with herbs. As the milk caramelizes, it tenderizes the pork, imparting a deep, nutty flavor to the meat. It is a dish that represents comfort and economic sensibility, making it a perfect choice for a Sunday family meal. My mom adapted the recipe and used a whole turkey breast. It was one of our favorite roasts growing up. She used white vinegar instead of lemon for a less acidic taste. As the caramelized milk reduces, it separates into extremely delicious curds and the sauce it's infused with the vinegar and the herbs. The luscious curds add a delightful texture to the sauce. Each spoonful tells a story of the slow-cooked love. It’s sweet and sour and tender, and what I make at thanksgiving almost every year. We serve it with sautéed mushrooms and lot’s of fresh chopped parsley. 
 It's a dish that transcends generations, a culinary journey that started in my mom’s kitchen and found a special place on our American Thanksgiving table, reminding us that traditions, when embraced with love, can evolve into something truly extraordinary.
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Servings Prep Time
6 to 8 people 30 minutes
Cook Time
2 hours
Ingredients
  • 3 pounds boneless turkey breast, skin on and tied
  • 1 teaspoon fine sea salt
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, peeled and finely chopped
  • 2 medium cloves of garlic, peeled
  • 5 fresh sage leaves
  • 4 twigs fresh thyme
  • 1 small bunch fresh italian parsley
  • 1 twig fresh rosemary
  • 2 tablespoons white wine vinegar
  • 3 cups whole milk
  • 1 cup chicken or turkey stock
  • Extra fine sea salt and freshly ground pepper to season, plus one teaspoon white vinegar
  • chopped italian parsley to garnish
Servings: people
Instructions
  1. Season the boneless turkey breast. Rub the salt and pepper evenly all over the roast. Set it aside. Heat the olive oil in a 10 - x 4-inch-deep Dutch oven or similar pot, large enough to hold the roast. Brown the meat on all sides over medium-low heat; this will take about 15 to 20 minutes. Set aside.
  2. In the same pot add the onion and scrape the bottom of the pot. Lower the heat and cook until translucent. Add the garlic and stir. Meanwhile tie all the herbs together with kitchen twine. Place the herb bundle with the onions and stir. Add the vinegar and cook for a few minutes scraping the bottom and making sure not to burn the onions. Add the Turkey breast back in to the pot.
  3. Slowly pour in the milk and the stock almost to cover the roast. Cover the pot and cook over low heat for about 1 hour and half to two hours. As the roast cooks the milk will start to coagulate.
  4. When the meat is cooked, remove it to a board and let it cool. Remove the twine, wrap the roast in aluminum foil and place it aside. Return the pot on the stove to a medium heat. Cook until the liquid is reduced by half and thickened. Discard the herb. Taste and add seasoning if needed and one teaspoon vinegar. Reduce for a few extra minutes.
  5. Cut the breast into 1/4-inch slices and return them to the pot. Slowly heat the meat in the sauce until hot and serve immediately with a lot of chopped parsley.
Recipe Notes

Note: You can make the roast in a Instapot. Follow the recipe until the resting step. Set the Instapot to an hour.  Turn off the pressure cooker. Quick-release pressure and proceed with the sauce reduction.
Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the “more” or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes.

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Aromatic Sweet Potato Soup with Ginger and Lime

November 8, 2023 By
Aromatic Sweet Potato Soup with Ginger and Lime
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Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Aromatic Sweet Potato Soup with Ginger and Lime
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Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 medium white onion chopped
  • 1 medium leek cleaned, white part and only sliced
  • 1 large clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1-1 1/2 teaspoons red Thai curry paste
  • 1 lb sweet potato, peeled and sliced
  • 1/2 pint chicken stock
  • 7 fl oz coconut milk 1 can
  • seasalt
  • freshly ground black pepper
GARNISH
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon finely grated zest of a lime
Servings: people
Instructions
  1. Heat the oil in a large lidded saucepan, add the onion, the leek and garlic, cover and sweat for 10 minutes, shaking the pan occasionally.
  2. Stir in the ginger and curry paste and cook for 1 minute.
  3. Add the sweet potatoes, stock and coconut milk. Bring to the boil, cover and simmer for 20 minutes, or until the potato is soft.
  4. Cool sightly before blending until smooth and creamy. You may need to add a little more stock to achieve the right consistently. Season to taste and re-heat gently.
  5. Serve in warmed bowls with a dash of fresh ginger and lime zest on top.
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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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Wine Braised Turkey Legs

November 8, 2022 By
Wine Braised Turkey Legs
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Recipe by Silvia Baldini — The only way to cook a large turkey to perfection is to break it down and braise it slowly, until the meat is juicy and flavorful. A long and slow braise leaves the turkey legs moist and tender. The wine, vegetables and herbs cook down with the stock and the turkey juices leaving you with the perfect gravy foundation. Braising is a foolproof, hands-off and simple cooking method. You save time and you will not run the danger of overcooking or undercooking the turkey legs.
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Wine Braised Turkey Legs
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Recipe by Silvia Baldini — The only way to cook a large turkey to perfection is to break it down and braise it slowly, until the meat is juicy and flavorful. A long and slow braise leaves the turkey legs moist and tender. The wine, vegetables and herbs cook down with the stock and the turkey juices leaving you with the perfect gravy foundation. Braising is a foolproof, hands-off and simple cooking method. You save time and you will not run the danger of overcooking or undercooking the turkey legs.
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Servings Prep Time
4/6 people 45 minutes
Cook Time
2 and 30 minutes
Ingredients
  • 2 whole turkey legs
  • 2 turkey wings
  • fine sea salt and freshly ground black pepper
  • 4 tablespoons virgin olive oil
  • 1 large yellow onion chopped
  • 1 large carrot, peeled and chopped
  • 2 medium celery stalks chopped
  • 2 large garlic cloves, peeled 2 cups red wine
  • 2 cups red wine
  • 1 bunch fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 2 fresh bay leaves
  • 1 quart (4 cups) plus chicken or turkey stock
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¼ cup fresh parsley leaves, finely chopped
Servings: people
Instructions
  1. Preheat the oven at 325°F Season the turkey legs and wings generously with salt and pepper.
  2. Heat the oil in a large casserole (4 quarts works well). Brown the legs and wings evenly on all sides. Start the legs skin side down and work your way around. Transfer to a plate. Add the onion, carrots, celery and garlic to the casserole. Cook on medium heat stirring, until evenly browned and caramelized. 8 to 10 minutes. Add the wine and scrape the brown bits and pieces from bottom of the pan. Add the thyme, rosemary, bay leaves and stir. Add the stock and stir.
  3. Place the legs and wings back in casserole into the wine, stock and vegetable mixture. The liquid should cover ¾ of the legs leaving the top skin exposed. Cover with a lid and transfer into the hot oven. Cook for about 2 hours or until the meat is fork tender and the skin is a deep even brown color.
  4. Remove the legs and wings with a slotted spoon and set aside, keep warm covered with foil. Strain the liquid into a large bowl. Discard the solids, skim the fat from the liquid. In a medium saucepan melt the butter, add the flour and mix on slow/medium heat until lightly brown. Slowly add the strained liquid from the braise, whisking constantly until it’s all incorporated. Add a few sprigs of thyme. Bring to a boil, add a splash of red wine then lower to a simmer stirring occasionally and reduce until the gravy is thick and smooth. Adjust for seasoning and discard the thyme.
  5. When ready to serve carve the legs on a board. Place on a serving platter. Warm the gravy and place in a serving bowl, sprinkle with chopped parsley and serve with the turkey legs and wings.
Recipe Notes

Notes: You can braise the legs and make the gravy a day or two before your meal.

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Creamy Butternut Squash and Ravioli with Sage Butter and Amaretto Cookies

October 29, 2022 By
Creamy Butternut Squash and Ravioli with Sage Butter and Amaretto Cookies
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Recipe by Silvia Baldini — I roast butternut squash and then purée it with a little stock to make the base of this gorgeous fall dish. I drizzle the ravioli with brown butter and sage. I add abundant Parmesan and I top it with a few crumbled amaretto cookies, then I finish it with crispy sage leaves. This pasta recipe is drop dead gorgeous and it starts a meal with a bang. It’s creamy, nutty with a lovely crunch and a sweet bite from the Amaretto cookies. Butternut is always dependable; it’s tempting to use it exclusively. But you would be missing out on the Fall bounty. Try Kabocha, Crown Prince or even the humble Acorn for a change. Also, no shame here, consider using a package of cubed precut squash to save time.
Servings Prep Time
4-6 people 30 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 30 minutes
Cook Time
1 hour
Creamy Butternut Squash and Ravioli with Sage Butter and Amaretto Cookies
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Recipe by Silvia Baldini — I roast butternut squash and then purée it with a little stock to make the base of this gorgeous fall dish. I drizzle the ravioli with brown butter and sage. I add abundant Parmesan and I top it with a few crumbled amaretto cookies, then I finish it with crispy sage leaves. This pasta recipe is drop dead gorgeous and it starts a meal with a bang. It’s creamy, nutty with a lovely crunch and a sweet bite from the Amaretto cookies. Butternut is always dependable; it’s tempting to use it exclusively. But you would be missing out on the Fall bounty. Try Kabocha, Crown Prince or even the humble Acorn for a change. Also, no shame here, consider using a package of cubed precut squash to save time.
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
  • 2½ pounds butternut squash, peeled, seeded and cut into ¾-inch pieces
  • 4 medium shallots, peeled and roughly chopped
  • 4 tablespoons virgin olive oil
  • Fine sea salt and black pepper
  • 1 bunch thyme springs
  • 1 cup low-sodium chicken or vegetable stock, plus more as needed
  • ½ packed cup fresh sage leaves
  • 1 stick (8 teaspoons), unsalted butter
  • coarse sea salt
  • 1 pound artisanal store-bought ricotta filled ravioli, squash or sweet sausage ravioli can be used
  • 4 small Amaretto cookies crumbled
  • ½ cup freshly grated Parmesan, plus more for serving
Servings: people
Instructions
  1. Heat the oven to 400 degrees. Place the squash and shallots on a lined sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper then top with thyme sprigs. Toss well and roast until the squash is very tender, 40 to 45 minutes, tossing a few times throughout. While the squash roasts, bring a large pot of water to boil.
  2. Cut the unsalted butter into 8 pieces. Place in a medium light-colored pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Add the sage leaves. Continue to cook, swirling the pan occasionally, until the color goes from yellow to golden-caramel to, a toasty-brown and the sage leaves turn crispy, about 6 to 8 minutes total. Be careful not to burn the butter. I usually remove the pan from the heat a minute before it turns a dark color, and I let the browning process finish on its own. Remove the crispy sage leaves, drain them on a paper towel and set aside.
  3. Discard the thyme sprigs from the roasted squash and shallots and transfer to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. Work in batches if necessary. The consistency should be between a purée and a thick soup. Add more stock as needed if it seems too thick. Set aside.
  4. Add the ravioli to the boiling water, along with a generous tablespoon of coarse sea salt. The water should taste like the ocean. Cook until al dente. About four minutes.
  5. Drain the ravioli, gently with a large, slotted spoon and place in a shallow large bowl. Drizzle with ¾ of the browned butter and the parmesan. Reserve the rest of the brown butter for finishing.
  6. Spoon a generous amount of the puréed squash at the bottom of four shallow pasta bowls then spread nicely with the back of the spoon. Portion off the cooked ravioli and lay gently over the squash. Sprinkle them with extra grated Parmesan, drizzle with the remaining brown butter. Add a few crumbs of the Amaretto cookies on each plate and finish with the crispy sage leaves. Serve immediately.
Recipe Notes
  • Amaretto cookies add a nutty and sweet note to this lovely fall pasta. They are often mixed into the filling of squash ravioli in the northern of Italy. If the idea of adding cookies to your pasta is too daring, just omit them and substitute with crispy pancetta or caramelized and crumbled sweet Italian sausage.
  • This dish works great also with a short pasta like penne or gemelli for a less formal weeknight dinner.
  • Ravioli take time and dexterity to make from scratch. Don’t agonize, these days you can find great artisanal options at your local grocery store.
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Corn Pudding

October 22, 2022 By
Corn Pudding
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Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Corn Pudding
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Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 to 8 people 15 minutes
Cook Time
45 minutes
Ingredients
  • 8 tablespoons (1 stick) unsalted butter, plus more for the baking dish
  • 1 medium yellow onion, finely chopped
  • 1 cup whole milk
  • 1 cup cream
  • 4 large eggs, lightly beaten
  • 4 tablespoons granulated sugar
  • ¼ teaspoon sweet paprika
  • 1 tablespoon fine sea salt
  • ¾ tablespoon fresh ground black pepper
  • 5 cups fresh corn kernels cut off the cob, (from about 6 to 8 ears), or 5 cups frozen corn 
Servings: people
Instructions
  1. Preheat the oven to 350°F. Grease the inside of an 7-by-11-inch baking dish.
  2. Melt one tablespoon of butter. Cook the onions until translucent. Set aside. Melt 7 tablespoons of butter in a small saucepan. Butter the inside of a 7-by-11-inch baking dish.
  3. In a large bowl, whisk together the eggs, milk, and cream. Add the cooked onions with the melted butter, sugar, paprika, salt, pepper, corn kernels. Mix gently until combined.
  4. Pour the mixture into the prepared baking dish. 
  5. Fold a thin kitchen towel in half and place in the bottom of the large baking dish (see Notes). Transfer the dish with the corn into the center of the larger one. Fill the larger dish with hot tap water until it reaches halfway up the sides of the inner one. Bake for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Carefully remove from the oven and lift out the inner dish. Serve warm.
Recipe Notes
  • You can add 1 cup of sharp Cheddar cheese to the mixture before baking for extra flavor.
  • The kitchen towel will keep the inner baking dish from sliding around as you move it to and from the oven.
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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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Wild Ramps Pesto

April 6, 2022 By
Wild Ramps Pesto
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Recipe by Silvia Baldini — Fresh and pungent with a hint of garlic and loads of walnuts, this is the must-do pesto for the brief window in spring when wild ramps are abundant. I make it as soon as I spot the ramps, then I place it in an ice cube tray and I store it in my freezer. I toss it on pasta, spread it on sandwiches, spoon it on soups, and I serve it with lamb chops.
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Wild Ramps Pesto
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Recipe by Silvia Baldini — Fresh and pungent with a hint of garlic and loads of walnuts, this is the must-do pesto for the brief window in spring when wild ramps are abundant. I make it as soon as I spot the ramps, then I place it in an ice cube tray and I store it in my freezer. I toss it on pasta, spread it on sandwiches, spoon it on soups, and I serve it with lamb chops.
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Servings Prep Time
1 cup 15 minutes
Cook Time
10 seconds for blanching
Ingredients
  • 1 bunch bunch wild ramps, about 4 oz
  • coarse sea salt
  • ½ cup walnuts, toasted
  • ½ cup extra virgin olive oil
  • ½ cup pecorino cheese, grated
  • ¼ cup Parmesan cheese, grated
  • 2 tablespoons finely grated lemon zest
  • ½ tabelspoon sherry vinegar
  • fine sea salt and freshly ground black pepper
Servings: cup
Instructions
  1. Clean ramps and separate the greens from the stalks and bulbs.
  2. Prepare a large bowl of ice water. Blanch the greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer greens to the ice water to stop the cooking, then drain and squeeze out any extra liquid.
  3. In a large food processor, coarsely chop ramp bulbs, stalks and walnuts. Add the drained greens, olive oil, pecorino, parmesan and lemon zest , sherry vinegar and process to a coarse paste. Season with salt and pepper.
Recipe Notes

Serve tossed with spaghetti. Toss spaghetti and ½ cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino.

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Pesto Lasagne, (Lasagne al Pesto)

October 31, 2021 By
Pesto Lasagne, (Lasagne al Pesto)
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Recipe by Silvia Baldini — My aunt Antonella, an accomplished cook, made lasagne with basil pesto on Sunday family dinners. She would layer pasta sheets, homemade pesto and creamy béchamel in a large ovenproof baking dish the night before our meal. We would top the lasagne with abundant Parmesan and toasted pine nuts before warming them up for 20 minutes, right before sitting down to eat. Zia Antonella taught me to never cook pesto, but to only gently warm it up, because if you cook pesto, you kill the basil and destroy the aroma. I make my lasagne following her teachings. I layer no boil, flat lasagne noodle (they work great) with small chunks of precooked potatoes and chopped green beans with spoonful’s of béchamel sauce and pesto. I warm the lasagne for 20 minutes, then I broil the top for 3 or 4 minutes until golden brown and bubbly.
Servings Prep Time
8 people 45 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 45 minutes
Cook Time
25 minutes
Pesto Lasagne, (Lasagne al Pesto)
Yum
Print Recipe
Recipe by Silvia Baldini — My aunt Antonella, an accomplished cook, made lasagne with basil pesto on Sunday family dinners. She would layer pasta sheets, homemade pesto and creamy béchamel in a large ovenproof baking dish the night before our meal. We would top the lasagne with abundant Parmesan and toasted pine nuts before warming them up for 20 minutes, right before sitting down to eat. Zia Antonella taught me to never cook pesto, but to only gently warm it up, because if you cook pesto, you kill the basil and destroy the aroma. I make my lasagne following her teachings. I layer no boil, flat lasagne noodle (they work great) with small chunks of precooked potatoes and chopped green beans with spoonful’s of béchamel sauce and pesto. I warm the lasagne for 20 minutes, then I broil the top for 3 or 4 minutes until golden brown and bubbly.
Servings Prep Time
8 people 45 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 45 minutes
Cook Time
25 minutes
Ingredients
Basil Pesto:
  • 2 cups packed) fresh basil leaves
  • 1 cup (packed) fresh flat-leaf Italian parsley
  • ½ cup extra virgin olive oil
  • ¼ cup pine nuts, toasted
  • 1 teaspoon white wine vinegar
  • sea salt and freshly ground black pepper
Béchamel Sauce:
  • 2 ½ cups whole milk
  • ¼ teaspoon freshly grated nutmeg
  • 1 fresh bay leaf
  • ½ cup all-purpose flour
  • sea salt and freshly ground black pepper
Lasagne:
  • 2 large Yukon gold potatoes, peeled and cut in 2 inches cubes
  • 2 cups green beans, stemmed and chopped in 2 inches sections
  • 2 tablespoons extra virgin olive oil
  • 1 box no boil flat lasagna noodles (about 16 sheets)
  • ½ cup pine nuts, toasted
  • 1 ½ cups freshly grated parmesan
Servings: people
Instructions
Make the pesto:
  1. Put the basil, the parsley, and the Parmesan in a blender. Add half of the olive oil. Pulse until blended in a paste. With the motor going slowly add the remaining oil, the pine nuts, and the vinegar. Blend for 30 to 50 seconds or until combined. The Pesto should be bright green Taste and season with salt and pepper. Set aside.pepper. Set aside.
Make the Béchamel sauce:
  1. Warm the milk with the nutmeg and the bay leaf in a heavy bottom saucepan. Remove from heat right before the milk comes to a boil. Discard the bay leaf and set aside.
  2. In a medium size heavy bottom pan melt the butter on medium low heat, then add the flour. Mix quickly until a paste form.
  3. Add the warm milk to the butter mixture and constantly cook, stirring with a wooden spoon on low heat until the sauce thickens, about 15 minutes. It should resemble sour cream. Add salt and pepper. Set aside. I place kitchen film right on the top to avoid a skin to develop.
Make the lasagne:
  1. Preheat the oven at 350 ° F. Lightly oil the oven proof dish.
  2. Boil 2 cups of salted water in a medium pot. Parboil the cubed potato for 5 to 7 minutes, until soft but al dente. Scoop the potato out with a slotted large spoon and place in medium bowl. Toss with a teaspoon of olive oil to avoid sticking.
  3. Add the green beans to the boiling water and blanche for 4 to 5 minutes until bright green and cooked al dente. Scoop the beans with the slotted spoon and toss with the potatoes. Set Aside.
Assemble the lasagne:
  1. Cover the base of the oven proof dish with a scoop of pesto and a scoop béchamel. Place 3 sheets of the lasagna noodle and cover the whole bottom of the pan.
  2. Scoop 2 tablespoons of pesto and two tablespoons of béchamel sauce on the noodles. Flatten with a rubber spatula and cover the whole surface. Add 3 tablespoons of the cooked potatoes and green beans, then sprinkle a handful of pine nuts and 2 or 3 tablespoons of the grated Parmesan. Flatten the mixture with the rubber spatula making sure to distribute evenly. Season with salt and pepper. Reserve a couple of tablespoons of pesto to decorate the baked lasagne
  3. Repeat this pattern until everything is used up and there is a layer of bechamel on the top. Sprinkle with the Parmesan and some pine nuts.
  4. Transfer to the oven and bake for 25 to 30 minutes until golden brown and bubbly on top. You can use the broiler for the last 3 minutes but be careful not to burn the béchamel.
  5. Remove from the oven, swirl the reserved pesto on the top. Rest for at least 10 minutes and serve.
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