Asparagi al cartoccio...

Asparagi al cartoccio

Asparagus in parchment

Ingredients:

2 1/4 pounds aparagus, trimmed

3 tablespoons unsalted butter

2 tablespoons unbleached all-purpose flour

1 1/4 cups whole milk, heated to a simmer

Pinch freshly grated nutmeg

Fine sea salt to taste

Freshly ground black pepper to taste

2 ounces Emmental cheese, thinly sliced

3 1/2 ounces thinly sliced prosciutto, cut into 1-inch pieces

1/2 cup freshly grated Parmigiano Reggiano cheese

Directions: 

1. Preheat the oven to 425 degrees F with racks positioned in the upper and lower thirds. Cut 8 pieces of parchment paper into rectangles measuring 12 by 14 inches.

2. Steam the asparagus, covered, in a steamer set over boiling water or using an asparagus pot until crisp-tender, 3 to 5 minutes. Transfer the stalks with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain and pat them dry. 

3. Put one-quarter of the asparagus in the center of piece of parchment paper. Repeat with the remaining asparagus, using 4 of the 8 pieces of parchment all together. Reserve the remaining paper.

4. To make a béchamel, heat 2 tablespoons of the butter in a 2-quart heavy saucepan over medium-low heat until melted, then add the flour and cook over low heat, whisking, for 3 minutes. Add the hot milk little by little, whisking to incorporate between additions, then bring the mixture to a boil, reduce the heat, and simmer, whisking, until the béchamel is thickened, 3 to 4 minutes more. Add the nutmeg and season with salt and pepper.

5. Spoon the béchamel over the asparagus, then top with the Emmental and prosciutto; cut the remaining 1 tablespoon butter into small pieces and scatter them over the asparagus; sprinkle Parmigiano Reggiano over all. Top each portion with one of the reserved parchment pieces, then crimp the edges to form sealed packets. Put the packets on baking sheets and bake until heated through, 12 to 15 minutes. Transfer the packets to plates, cut them open, and serve immediately. 

Serve 4   Cooking Time: 20 minutes

~Bella

Crespelle di ceci...

Crespelle di ceci

Chickpea flour crespelle

Ingredients:

Crespelle:

3/4 cup unbleached all-purpose flour

1/2 cup chickpea flour

3/4 cup whole milk, plus more if needed

2 large eggs, lightly beaten

1/4 cup heavy cream

Fine sea salt to taste

Freshly ground black pepper to taste

3 tablespoons extra-virgin olive oil

Filling and sauce:

1/4 cup extra-virgin olive oil

3 to 4 small zucchini, sliced into thin rounds

3 tablespoons minced fresh herbs, such as thyme, parsley, and marjoram, plus more for garnish

1/4 cup diced mozzarella cheese

1 cup ricotta cheese

Fine sea salt to taste

Freshly ground black pepper to taste

1 1/2 pounds ripe tomatoes

Yellow bell pepper strips for garnish

A few leaves of butter lettuce for garnish

Directions:

1. To make the crespelle, sift together the all-purpose flour and the chickpea flour into a large bowl. Whisk in the milk until smooth, then whisk in the eggs, cream, salt, and pepper. (The mixture should have a pourable consistency. If not, whisk in a little additional milk until it does.) Cover and set aside to rest for 1 hour, then whisk in the oil. 

2. Heat a 10-inche nonstick pan or cast-iron skillet and coat it very lightly with oil by rubbing a dab of oil over the surface with a paper towel, wiping away any excess. Pour in a sixth of the batter, about 1/2 cup. Roll the pan in all directions to cat the surface, and then place it over medium heat until the batter has cooked into a thin crepe. Use a spatula to remove it from the pan and repeat the process, very lightly oiling the pan with the piece of paper towel each time. Set the crepes aside: do not stack them.

3. For the filling, heat 1 tablespoon of the olive oil and cook the zucchini until tender, then sprinkle on the minced herbs.

4. Combine the zucchini mixture with the mozzarella and ricotta, and season to taste with salt and pepper.

5. Make a tomato sauce by first peeling the tomatoes (see page 205), then seeding and pureeing them in a blender or through a food mill with the remaining 3 tablespoons oil. Season to taste with salt and pepper.

6. Distribute the cheese filling equally onto the centers of the crespelle, then roll them up jelly roll style and cut them into 1 1/4- inch pinwheel slices. Serve them at room temperature with the tomato sauce and garnish them with additional minced herbs, bell pepper strips, and a few lettuce leaves.

Serve 6   Cooking Time: 1 hour

~Bella


Ps: I won't be posting Friday, or next week as I'm in a moving process. I don't think I'll be able to post anything. 

Sformato di ceci con la zucca...

Sformato di ceci con la zucca

chickpea tart with a winter squash crust

Ingredients:

1/4 cup extra-virgin olive oil

1 clove garlic, peeled and smashed

3 sage leaves, lightly crushed

Leaves of 1 sprig rosemary

1 small winter squash, quartered,

or 1 wedge of a large winter squash, peel

left on, seeds and strings removed

2 tablespoons unsalted butter

2 (15-ounces) cans chickpeas

2 large eggs

About 1/2 cup whole milk

Fine sea salt to taste

Freshly ground black pepper to taste

1/3 cup grated aged cheese such as

Parmigiano Reggiano, grated on the 

large holes of a box grater. 

Directions:

1. Preheat the over to 350 degrees F. Combine the olive oil with the garlic, sage, and rosemary in a small saucepan. Cook gently over low heat to infuse the oil, then set the mixture aside.

2. Cut the whole squash or large wedge of squash into slices, wrap them in aluminum foil, and roast them until soft, about 40 minutes. Leave the oven on when the squash is cooked. 

3. Butter a round or oval springform pan. Line the bottom and sides with parchment paper and butter the parchment paper as well. Cut the cooked squash into thin slices and use them to line the bottom and sides of the pan, bending them slightly to fit and overlapping them. 

4. Drain the chickpeas, rinse, drain again, and puree in a food processor fitted with the metal blade or in a blender, along with the eggs and enough milk to make a thick puree. (Gradually drizzle the milk in through the feed tube with the machine running.) Season with salt and pepper.

5. Pour the olive oil through a small sieve to remove the garlic, sage, and rosemary. Pour the flavored oil into the chickpea mixture and puree or blend to combine.

6. Transfer the chickpea mixture to the springform pan and spread it evenly over the squash. Sprinkle on the grated cheese and bake until the top is browned and crusty and the chickpea mixture is set, about 40 minutes. Allow the tart to cool slightly before un-molding it. Serve it warm or at room temperature. 

Serve 8     Cooking Time: 1 hour 30 minutes

~Bella