Apr 27

Cooking For Rookies will give you always simple and tasting recipes in addition to the basic ones that you will find any time you may need them in the House dedicated and located at LA PIAZZA ITALIANA-The Italian Square. To find all passed recipes and the basics just .

This basic recipe calls only for olive oil and basil as flavorings. During the summer months, use fresh plum tomatoes rather than canned tomatoes as we suggest below, for an even fresher, homey flavor

1/3 cup extra-virgin olive oil
12 basil leaves
5 cups peeled chopped plum tomatoes (canned chopped plum tomatoes are fine if fresh tomatoes are not in season)
salt

Heat the olive oil in a 11/2-quart pot. Add the basil and cook for 5 seconds. Pour in the tomatoes, season with salt, and bring to a boil; cook over medium heat, stirring often, for 30 minutes. Adjust the seasoning and cool to room temperature before storing in the refrigerator or freezer. The sauce will keep in the refrigerator for up to 5 days, and in the freezer for up to 2 months. Makes about 1 quart

Oct 14

Cooking For Rookies will give you always simple and tast-ing recipes in addition to the basic ones that you will find any time you may need them in the House dedicated and located at LA PIAZZA ITALIANA – The Italian Square… Subscribe to CIBO to read the full article.

Pancetta-Wrapped Tuna Skewers
Spiedini di Tonno e Pancetta

1⁄2 cup balsamic vinegar
1⁄2 cup extra-virgin olive oil, plus 1 tablespoon
1 tablespoon capers, chopped
1 medium onion, minced,
1⁄2 onion, chopped into 1-inch pieces
2 pounds tuna, cut into 24 1-inch cubes
salt and freshly ground pepper
1⁄2 pound pancetta, cut into 24 strips
1 pint cherry tomatoes

1. Soak wooden skewers in water. 2. Meanwhile, make themarinade: In a medium bowl, combine vinegar, 1⁄2 cupolive oil, capers and minced onions. 3. Season the tunacubes with salt and pepper and wrap with strips ofpancetta. Add to the marinade and set aside for 10 minutes. 4. Thread 3 pieces of tuna on each skewer, alternat-ing the fish with a slice of onion and a cherry tomato. Discard marinade. 5. Meanwhile, in a large skillet overmedium-high heat, warm 1 tablespoon olive oil. 6. Cookthe skewers, a few at a time, browning each side of thepancetta by turning the skewers in the skillet. Serves 4

Replace: pancetta with non-smoked bacon
Remove: capers

Medium to full-bodied white wine

  • This recipe was featured in the September-October 2011 issue of our e-magazine Cibo. To subscribe, please click here