Yummy, cheesy baked goodness? Yes! With a twist of fresh mint and swiss chard, this take on eggplant parmesan is a perfect meal for a fall night. Plus, swiss chard may still be hanging on in your garden so this is a nice way to finish it up. Continue reading
Original recipe from Bon Appétit | November 1992
This is a really great topping for any white fish, but of course it is particularly nice with a lovely halibut. It is crunchy, nutty, herby and delicious. And it is a nice change from simple (but of course, lovely) grilled treatment with lemon juice. We ate this with an herby green salad and garden tomatoes. If you wanted to get fancy, I think it would be really good nestled on a turnip puree, or served with roasted fingerling potatoes. Continue reading
- 1 portion of pizza dough
- 1 clove garlic, finely chopped
- extra-virgin olive oil
- salt and pepper
- 1/2 a small onion, sliced thin
- 1 1/2 Tablespoons grated mozzarella
- 1 1/2 Tablespoons grated fontina cheese
- 1 egg
- 2 slices prosciutto di Parma
- 1 teaspoon chopped parsley
- optional: white truffle oil (or a white truffle!)
What you do:
- Preheat oven to 500 degrees F, with a pizza stone in the middle of the oven.
- Roll out the dough to an 8-9 inch round and place on a well floured peel (if you have one. We don’t, so I just used a cookie sheet.)
- In a small bowl, cover the chopped garlic with olive oil, and then brush the mixture over the dough using a pastry brush. Season with salt and pepper.
- Evenly distribute the onions across the dough, then evenly distribute the cheeses.
- Place the pizzetta in the oven for about 5 minutes.
- While the pizzetta is cooking, prepare the egg by cracking it into a small bowl and set near the oven.
- Pull the rack that the pizzetta is sitting on out and carefully let the raw egg fall into place onto the cheese and onions. Slide the rack back in and cook for about another 5 minutes or until the white part of the egg looks set and the dough is golden.
- Take the pizza out of the oven and drizzle with olive oil, and then place the slices of prosciutto over the pizza, but not covering the yolk.
- If you have it, drizzle the pizza with white truffle oil (Alice says an actual truffle is best, but I don’t have that kind of money) and sprinkle the parsley over the pizza. Serve with a green salad.
Puttanesca is an Italian term for whore. I don’t know why such a delicious pasta dish was named after a disreputable occupation, but some say it is because the ingredients are easily stored on a shelf and perfect for making a little post-business pick-me-up. This cannot be confirmed, but I can tell you that it is so good you might be surprised what people will do for you to get it. I jest, but only a little. I made this recipe based on this recipe in Bon Appétit magazine January 2008. My variations are not many, but the recipe is so good, it’s worth posting here.
- 1/4 cup extra-virgin olive oil
- 4 large garlic cloves, finely chopped
- 1/2 an onion, chopped, or even better 2 shallots, chopped
- 1 28.2-ounce can peeled tomatoes in puree with basil
- 1/2 cup Kalamata olives, halved, pitted
- 3 anchovy fillets, chopped
- 1 1/2 tablespoons drained capers
- 1 teaspoon dried oregano
- 1 teaspoon dried crushed red pepper
- 3/4 pound Penne or Linguine pasta
- Optional: 2 tablespoons chopped fresh Italian parsley
- Grated Parmesan cheese (or Pecorino Romano is nice too)
What to do:
Set a large pot of water on the stove to boil. When the water is about to boil, heat the oil in a separate large pan and then add the garlic and onion or shallots. Cook for about a minute, or longer if you like your onions softer. Add your pasta to the boiling water. Then, add the tomatoes, olives, anchovies (they are really good! Be brave!), capers, oregano and red pepper to the garlic mixture. Stir together and cook for about 8 minutes. Drain the pasta and add to the sauce. Stir it up. If you happen to have Italian parsley or any other kind of herb like fresh basil around, throw it on top. Let people serve themselves and top with grated cheese! Enjoy!