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Filled Focaccia with Pesto, Mortadella, and Burrata

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Ever  need a comfort food fix? I do.

When I make filled focaccia with fresh pesto, burrata and mortadella it is the ultimate comfort satisfaction, nothing competes when it emerges from the hot oven and the burrata has melted perfectly, the mortadella is warm, and the bite of fresh pesto creates the ultimate flavor combination and brings me to one of my fondest memories.

I experienced filled focaccia when I visited a dear friend in Milan. It was a damp, chilly autumn afternoon and we had just returned from seeing DaVinci’s Last Supper.

We arrived in her sweet apartment (not much bigger than my living room back in the US) and I was immediately engulfed with the delicious smell of warm bread, fresh basil, and gooey cheese. As the aroma saturated the room, it was the most amazing sensation, so very unexpected yet incredibly welcomed.

She quickly answered my thoughts and explained she had decided to make us her mom’s filled focaccia recipe. With a slight smile and an air of pride, she announced it was created with her fresh garden pesto,  her nonno’s cured mortadella, and her mom’s homemade burrata. My mouth was watering and my senses were dancing…..

As she cut the focaccia, the ingredients, oozed out of the center and teased us with the beautiful colors and enticing flavors. I set the table and poured the house wine from her uncle’s vineyard.  She tossed together a simple salad which came from her window box garden.  We sat, giggling and chatting as the hours passed during the gloomy afternoon.

As I reminisce, I never knew such a simple dish could entice me at such a deep level but now I realize each recipe, each dish created with such love and intent is forever it’s own work of art.

Filled Focaccia with Pesto, Mortadella, and Burrata
 
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Author:
Cuisine: Italian
Serves: 8
Ingredients
  • FOCACCIA DOUGH:
  • 5 Cups All-purpose Unbleached Flour
  • 2 Teaspoons Instant Active Dry Yeast
  • 2 – 3 Tablespoons Extra Virgin Olive Oil (Plus 2 Additional Tablespoons To Oil Bowl)
  • 1 Teaspoon Salt
  • 2+ Cups Warm Water
  • STUFFING:
  • 12 Thin Slices Mortadella
  • 2 Burrata Balls, torn in pieces
  • Pesto:
  • 1 Cup Basil
  • 1 Garlic Cloves,
  • Pine Nuts
  • Parmigiano Cheese
  • Salt & Pepper
  • ⅓ Cup Olive Oil
  • TO FINISH:
  • Extra Virgin Olive Oil
  • Coarse Sea Salt
Instructions
  1. Measure and assemble your flour, oil, salt, yeast, and water.
  2. Add everything but the water into a large bowl and stir.
  3. Add half the water and stir.
  4. Continue to add water until the dough begins to come together into a shaggy ball.
  5. Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand.
  6. Knead for about 5 minutes, or until the dough is smooth and pliant.
  7. Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside.
  8. Roll the ball of dough around in the oil ensuring the sides of the bowl and ball of dough are both lightly oiled.
  9. Cover your bowl with plastic wrap and place in a warm spot to rise. (I cover mine with a kitchen towel on top of the plastic wrap and sit it on a large sunny windowsill.)
  10. Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature.
  11. Preheat oven to 425 degrees F.
  12. While the dough is rising, place all of the pesto ingredients into a blender or food processor and blend until smooth.
  13. Divide the dough into two equal halves.
  14. Oil a 13 x 9 Inch baking sheet.
  15. Place one half of the dough on a lightly floured surface and roll it with a rolling pin until it fits the bottom of the prepared pan.
  16. Place the dough in the pan, stretching it with your fingers to fit.
  17. Spread the tomato pesto over the dough.
  18. Lay the ham slices, slightly overlapping on top of the pesto.
  19. Lay the provolone cheese slices on top of the ham, overlapping to fit.
  20. Roll out the remaining dough to fit the pan, then stretch it out with your fingers as you lay it on top of the stuffing mixture.
  21. Use your fingers to pinch the two dough halves together to seal.
  22. Use your fingers to press dimples into the top of the dough.
  23. Drizzle a little of the oil over the top of the dough.
  24. Sprinkle the top with some salt and then bake until puffed and golden brown, about 25 minutes.
  25. Cool 10 minutes, then cut into 4-inch squares and serve.

 

Torta Caprese

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Torta Caprese

Torta Caprese

Chocolate, chocolate, and more chocolate; I vowed to eat it everyday and in one form or another, I do. I absolutely ADORE dark chocolate and now that the medical field has found it healthy, I have a guilt-free addiction. Life is so good!

Probably like many of you, I have a bunch of gluten-free friends and coming up with yummy desserts that taste good aren’t always the easiest feat for me (I do make pasta for a living afterall). So when I played around with a recipe of a “torta caprese”, translation, chocolate and almond cake, which I learned in my beloved Italy, and it tasted good, I was completely jazzed!

For those of you who don’t know what torta caprese is, it’s this delicious chocolate almond cake from the island of Capri (doesn’t that fact just make you want to indulge)? The torta, it is a simple cake and was first created by the hospitality industry of the island primarily for tourists. It is traditional to the area and makes for a wonderful story to tell when you serve this little bit of chocolate heaven.

I usually top it with powdered sugar because I love a rustic looking cake but if you feel so compelled, I think whip cream would work beautifully especially with a little orange flower water or lemon zest.

So, when you feel like escaping for dessert in Capri, prepare this tort and transport yourself to the island….

Torta Caprese
 
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Ingredients
  • 10.5 Ounces - Dark Chocolate
  • 6 - Large Eggs, Separated
  • 1¾ + ⅛ Cup - Sugar
  • 1½ tsp. - Vanilla Extract
  • 1¾ + ⅛ Cup of Almond Flour
  • 10.5 Ounces of Butter, Melted & Cooled
  • Powdered Sugar for Dusting
Instructions
  1. Preheat oven to 350 Degrees F. and lightly grease a 9 inch spring form pan.
  2. In a double broiler over medium heat, melt chocolate and butter together. Stir and remove from heat.
  3. Beat the egg yolks with the sugar and vanilla extract until pale and thick.
  4. Fold the chocolate, butter and almond flour into the egg yolk mixture.
  5. Use a clean bowl to beat the egg whites until they form soft peaks, then fold these into the chocolate almond mixture.
  6. Pour the batter into your prepared pan, and bake for about 40 minutes or until a toothpick comes out of center with a little "fudgyness"
  7. Cool 20 minutes, then remove from the tin.
  8. Allow to cool to room temperature, then dust the top with powdered sugar or cocoa. Serve with whip cream

Torta Caprese

 

 

Lemon Pasta with Broiled Salmon and Charred Lemon

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Lemon Pasta with Broiled Salmon and Charred Lemon|eatentions

Lemon Pasta with Broiled Salmon and Charred Lemon|eatentions

Lemon Pasta with Broiled Salmon and Charred Lemon|eatentions

It’s hot. 100 degrees plus, to be exact, and we are scheduled for an outdoor lunch party. What sounds good in 100-degree weather other than a siesta and a glass of rose? Unfortunately, that wasn’t an option, the afternoon was committed to viewing 2 Italian films where siesta’s and rose are what we watch, not what we do.

As I pondered, I began to pull from my travel memory bank and back to Capri, Italy on a hot summer afternoon. While sitting on our terrace made of white stucco and trimmed in bright blue we watched the sailboats dance on the ocean water. As I fell into a semi-hypnotic state, I stared as the ocean became the canvas for the vast array of colors from the individual sails. As the moments slipped by, I sipped on my chilled glass of rose and pondered what beautiful dish would satisfy my quench of hunger.

I don’t know how much time went by before I heard the gentle knock at our crooked wooden door, which was carefully etched into the architecture of the wall and pulled me back into the realization of the moment.

Gabrielle, son of the proprietor, must have read my mind as he stood in the doorway holding 2 antique ceramic pasta bowls that coddled a nest of freshly made pasta tossed in a light white wine sauce and topped with butter braised sea bass caught earlier that morning. He spoke to me with his beautiful Italian accent, “Signora, may I offer you something light to eat while you enjoy your view?” I quickly stepped aside as I responded, “per favore, grazie Gabrielle e grazie alla tua mamma”. He looked down at the wooden floor and smiled.

We positioned ourselves underneath the small, sun-bleached umbrella as a light breeze relieved us from the afternoon sun. We both glanced at the masterpiece in front of us and admired the simple elegance of the dish. We swirled our forks in unison as the aromas of lemon, dill, and garlic filled our senses and tempted our pallets. One bite was all it took as we savored delicious flavors and the perfect texture of the pasta. We breathed a sigh of culinary joy and realized the mastery we had both just experienced. We remained silent as we solely communicated through the pleasure on our faces…..surely there couldn’t be a more perfect culinary culmination…..

Here’s to my best afternoon on Capri and my best effort at recreation…Lemon Pasta with Broiled Salmon and Charred Lemon

Buon Appetito!

 
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Author:
Serves: 8
Ingredients
  • For Pasta, (Can use store bought lemon pasta or regular pasta):
  • 3 cups pasta flour
  • 5 eggs
  • salt
  • lemon oil, to taste
  • For Salmon:
  • 6 pieces of center cut salmon
  • 2 lemon
  • butter for brushing
  • salt and pepper
  • For Sauce:
  • 1 stick butter
  • ⅛ cup olive oil
  • 8-10 garlic cloves, crushed
  • 1 cup white wine
  • chicken broth, if needed
  • red pepper flake
  • juice of 1 lemon and zest
  • salt and pepper
  • dill, for garnish
  • ½ cup parmigiano-reggiano plus more for serving
Instructions
  1. For Pasta:
  2. Make a well inside the flour, add a dash of salt, the eggs, and ¼ tsp lemon oil (more if needed). Mix together until combined. Knead dough for 10 minutes and set aside.
  3. With a kitchen aide attachment or hand crank, start with widest setting. Cut pasta into quarters. Cover the other pieces with saran wrap. Run the dough through and fold and run through (do this 3 times). Run through 4 times on widest setting. Change setting and run through 2 times, change setting and run through 2 times, change setting and run through 2 times, change setting (should be #5 or 3rd from last setting) and run through once. Repeat with remaining dough.
  4. With wide cutter, cut each sheet and place on a cookie sheet lined with semolina flour and dry a bit.
  5. For Sauce:
  6. On stove in large sauté pan, add oil and butter and melt. Add all ingredients, garlic, cook for 1-2 minutes. Add wine and cook for 2-3 minutes. Add lemon, red pepper, salt, and pepper and a little chicken broth. Turn heat down and set it simmer, covered. Adjust seasonings and add a little more butter, if out of balance.
  7. For Salmon:
  8. Turn oven on broil on low. On a broiler sheet, line with foil. Put pieces of salmon and season with butter, salt, and pepper. Place 2 pieces of lemon on each piece.
  9. Broil for 13-14 minutes or until done. Break into large pieces.
  10. When ready to cook, boil a large pot and salt water. Put in pasta and cook 2-3 minutes, or until al dente (or by package instructions). Drain and add to sauce with ½ cup of reserved pasta water, toss with ½ cup parmigiano cheese. Put in a bowl, add dill and arrange salmon and lemon pieces.

Lemon Pasta with Broiled Salmon and Charred Lemon|eatentions

 

 

 

Ricotta Filled Hankerchief Pasta with Pesto and Marinara

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Ricotta Filled Hankerchief Pasta with Pesto and MarinaraIf you have read ANY of my other posts, you clearly see that homemade ricotta + pasta = HEAVEN in my book, absolute HEAVEN.

That simple combination is EXACTLY what makes this recipe a serious delight….top it off with dipping into pesto and a beautiful marinara sauce and I am not sure there is much more in the world better than that single bite of yumminess to satisfy ALL the senses. In fact, I am fairly convinced there isn’t, at least when it comes to comfort food bliss.

I became inspired to create this recipe because of my sheer obsession with ravioli. I wanted to do something “ravioli like” but more carefree and not too structured but also not too close to lasagna. Sounds like a LOT of “not too this” and “not too that” (really carefree right?). Well, such is the life of a pasta maker.

Okay, back to the post…..it doesn’t seem to matter the time of year for me as I find that I love pesto married with marinara ANYTIME. It can be pizza, it can be pasta, I honestly don’t care, my taste buds just simply love the two whenever I can get them.

Since I am a girl who cherishes seasonal goods, this love affair means I have to prepare at harvest time to satisfy these cravings during winter. I put up pesto in my freezer and marinara in my jars for those winter days when I desire these tastes and want to make a really colorful and pretty dish. Besides, half the work is done and all that is left is to make some yummy ricotta (which is never a BAD thing) and roll out some pasta. I know that some of you might think these last 2 items sound like some serious work but I promise the extra effort is well worth it.

So here is to the venture of “not too this” and “not too that”……. I think it turned out “just right”.

5.0 from 2 reviews
Ricotta-Filled Handkerchief Pasta with Pesto and Marinara
 
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Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 6
Ingredients
  • For the Pasta:
  • 3 ½ cups of all-purpose flour or “00” flour (found in specialty markets or on-line)
  • 4-5 large eggs
  • 2 T water (more, if needed)
  • For the Marinara:
  • 2 - 28 ounces cans of peeled whole tomato, preferably San Marzano
  • 1 big onion, slice
  • 1 head of garlic, peeled but whole
  • fresh basil, big handful
  • pepper
  • ⅓ cup olive oil
  • For the Pesto:
  • 1½ cups blanched almonds
  • 4 garlic cloves
  • 1¼ cups extra-virgin olive oil, more if needed
  • 4 cups basil leaves
  • 1 cups freshly grated Parmigiano-Reggiano cheese (6 ounces), plus more for garnish
  • ⅓ cup mascarpone cheese
  • kosher salt
Instructions
  1. For the Pasta:
  2. Make a well in center of flour and put eggs, basil, and 2 T of water. With a fork, whisk together and then begin to move around the rim of the well, scooping a thin layer of flour to the egg mixture and whisk together. Continue this until you have a thick mixture and then fold in the rest of the flour.
  3. Once the flour is roughly mixed with the eggs, begin to knead the dough. Work with the palm of your hands and if the dough feels dry, make a small well again and add water, 1 T at a time, and work through. The dough should be slightly sticky.
  4. Lightly flour the surface and continue to knead the dough 5-10 minutes or until the dough feels “silky and smooth”. It should be very elastic in texture. Cover the dough with plastic wrap than let rest for 30 minutes.
  5. When ready to roll out, cut dough in 4 pieces and cover the other 3 with damp cloth or plastic wrap. Flatten the piece you are working with into a ½ inch burger shape. Using the machine, start with the roller on the largest setting and pass through the machine. Fold in thirds, turn direction, pass through again. Do this 3 more times then pass through 5 more times. Move to the next setting and pass through 3 times. Move to next setting and pass through 2 times. Move to next setting and pass through 2 times. Move to next setting and pass through 2 times. Move to next setting (should be #6 on roller) and pass through 1 time. LIGHTLY FLOUR each side of the sheet and set aside to dry. Repeat process with remaining dough.
  6. When ready to cook, bring 6 quarts of water to a boil and add 3 T of sea salt (salty as the sea!). Add pasta and cook for 2-3 minutes or until al-dente.
  7. For the Marinara:
  8. Put all the ingredients above in a big dutch oven. Cook for about 1 ½ hours or until you press garlic along side pan and it smashes.
  9. Put through food mill to combine.
  10. Keep warm
  11. For the Pesto:
  12. In a food processor, pulse the almonds with the garlic until smooth. Add the basil and pulse until finely chopped. Add the parmigiano and the mascarpone and pulse until smooth. Slowly add the olive oil. Season the pesto with salt and scrape into a large bowl.
  13. To Assemble:
  14. Meanwhile, preheat the oven to 450°. Line 2 rimmed baking sheets with parchment paper. In a very large pot of salted boiling water, cook 2 pasta sheets until al dente, about 3 minutes. Using a slotted spoon, lift out the pasta sheets and let them drain slightly, then turn gently in the pesto to coat. Lay one of the pasta sheets on a prepared baking sheet and dollop ¼ cup of the ricotta near one end. Fold one-third of the pasta sheet over the ricotta, then fold the rest of the sheet over onto itself. Repeat to fill the second pesto-coated sheet, then repeat the entire process with the remaining pasta sheets, pesto and ricotta. Cover the folded handkerchief pasta with foil and bake for 10 minutes, until hot throughout.
  15. Spoon the marinara sauce into shallow bowls. Top with the stuffed pasta handkerchiefs, garnish with parmigiano and serve.

Ricotta Filled Hankerchief Pasta with Pesto and Marinara