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Overview
Product Details
| ISBN-13: | 9781481703413 |
|---|---|
| Publisher: | AuthorHouse |
| Publication date: | 02/14/2013 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 92 |
| File size: | 2 MB |
Read an Excerpt
White Pepper & Black Pepper Ovvero Pepe Bianco e Pepe Nero
By RITA FASANELLA
AuthorHouse
Copyright © 2013 Rita FasanellaAll right reserved.
ISBN: 978-1-4817-0340-6
Chapter One
Pic-nic Sandwiches & Sfizi
Recipes
• Frittata Roll
• Rice Balls
• Eggplant Rolls
• Frittelle
• Frittata of Spinach
• Three Cheese Focaccia
• Veggie Croquettes with Cheddar Cheese
FRITTATA ROLL
Ingredients
4 eggs
½ cup freshly shredded Parmesan
salt and white pepper to taste
2 slices ham or turkey breast
2 slices mozzarella cheese
1 tbsp mayonnaise
olive oil
Preparation
Briskly beat the eggs in a large bowl with a fork. Add the shredded Parmesan,
and some salt and pepper.
Pour the egg mixture in a fry pan and cook over medium-high heat, shaking the
pan frequently.
When the eggs start to set at the edges, bring them into the center using a
wooden spoon.
As soon the base is set, place a large plate over the skillet and quickly invert it.
Transfer the frittata in a medium baking pan, preheat the oven at 350 F, spread the
mayonnaise, mozzarella and the slices of ham/turkey on to it and roll up tightly,
cook for 15 minutes.
Cut the frittata roll in five or six piece, serve hot with a salad.
RICE BALLS
Ingredients
2 cups boiled rice
1 cup grated Parmesan cheese
3 oz (90 g) mozzarella cheese
1 egg, beaten
1 cup dry bread crumbs
2 cups olive oil
Preparation
Whether you choose to keep the rice white or to mix it with tomato sauce, add grated Parmesan cheese.
When the rice is cool enough to handle, roll it into a ball with a thumb place a few cubes of mozzarella inside.
Reshape the rice ball until the cheese is fully enclosed.
Dip each rice ball into the beaten egg, then roll it in the bread crumbs to coat it evenly.
Pan-fry the rice balls in hot olive oil until golden brown on all sides. Remove and drain on paper towels.
Serve hot or at room temperature.
EGGPLANT ROLLS
Ingredients
2 cups tomato sauce
2 eggplants
salt and white pepper
4 tbsp olive oil
1 tbsp oregano
1 garlic clove, minced
1 tbsp Parmesan grated
1 ½ cups bread crumbs
1 pound ground beef/fresh sausage
½ bunch of fresh parsley, chopped
1 egg
Preparation
Cut 2 eggplants lengthways into slices, spread them on a baking sheet covered with baking paper, brush with olive oil, and sprinkle with salt. Put under a very hot broiler until the slices are golden-brown then turn them over and sprinkle with oregano. Set aside the eggplants.
In a bowl, combine bread crumbs, egg, salt and white pepper, parsley, ground beef or fresh sausage mix it all well using your hands.
Pinch off a chunk of the meat mixture and roll it in the palm of your hands to shape it into a ball about the size of a small ping-pong ball.
Heat the olive oil in a frying pan, when is hot add the meatballs and cook until they're browned on each side; put them on a paper towel to absorb some of the excess oil. Spread tomato sauce on ovenproof dish, put one meatball on each eggplants slices, then roll them up.
Pack the rolled eggplants tightly into the ovenproof dish. Cover with the rest of tomato sauce and sprinkle with grated Parmesan cheese for 15 minutes. Serve with a green salad.
FRITTELLE PUMPKIN FLOWERS
Ingredients
8 pumpkin flowers
½ cup all-purpose flour
1 egg, beaten
3 tbsp olive oil
pinch of salt
Preparation
The flowers are very delicate, so rinse carefully under cold water, and look inside to make sure they're clean.
Pour the flour into a bowl and add water. Mix well with a fork, pressing down to get rid of any lumps. Then whisk in the egg, the batter cannot be too runny or too thick.
At this point add the pumpkin flowers in the batter and fry them in a hot frying pan of olive oil over high heat.
Once they are all sides golden and crisp take them out and place on a paper towels to absorb the excess oil, then sprinkle with salt.
FRITTATA OF SPINACH
Ingredients
½ bunch of spinach
2 tbsp olive oil
1 garlic clove
salt and freshly white pepper
6 eggs
½ cup freshly shredded Parmesan
Preparation
Heat a little oil in a skillet and add the garlic and spinach.
Cook, stirring, over a medium heat for 5 minutes.
Remove the garlic and the season.
Briskly beat the eggs in a large bowl with a fork.
Add the shredded Parmesan and some salt and pepper.
Pour the egg mixture over the spinach then cook over a medium heat, shaking the pan frequently.
As soon as the base is set, place a large plate over the skillet and quickly invert it.
Add 1 tablespoon of olive oil to the skillet then slide the frittata back into the skillet to brown on the second side.
Serve in a french baguette or focaccia bread.
THREE CHEESE FOCACCIA
Ingredients
1 large ball fresh mozzarella, sliced
8 slices of cheddar cheese
8 slices of smoked provola
1 fresh focaccia bread
2 tbsp olive oil
Preparation
Assemble sandwiches as directed.
Cut the focaccia bread like a sandwich.
Spread onto half bread fresh mozzarella in slices, cheddar cheese and smoked
provola, cover with focaccia bread.
Top with olive oil on top of focaccia.
Grill in the oven (350 F) for 7 minutes.
Let the cheese melted and serve with a salad.
VEGGIE CROQUETTES WITH CHEDDAR CHEESE
Ingredients
¾ cup dry bread crumbs
1 egg
2 cloves garlic, finely chopped
1 bunch fresh parsley, finely chopped
¾ cup grated Parmesan cheese
salt and white pepper
3 tbsp olive oil
1 medium eggplant
6 small pieces cheddar cheese
3 tbsp all-purpose flour
Preparation
Preheat the oven to 375 F, cut the eggplant in thick slices, brush with olive oil, then place them on a baking sheet and bake for about 20 minutes until golden and tender.
Chop the slices finely and place them in a bowl with egg, garlic parsley, Parmesan cheese and breadcrumbs.
Add salt and white pepper to taste. Divide the mixture into balls and flatten them slightly. Coat the fritters in the flour, shaking off any excess.
Shallow fry the fritters for 1 minute on each side, until golden brown.
Drain on kitchen paper and serve the fritters with toothpicks and a piece of cheddar cheese.
Chapter Two
Treasures from the Sea
Recipes
• Cod Fillet with Bluggoe and Dumpling
• Curry Fish
• Mussels of My Mother
• Sword fillets in Lemon Juice
• Shrimp grilled in Hot Sauce
• Zuppa di Pesce
• Smoked Salmon ripieno di Potato
COD FILLET WITH BLUGGOE & DUMPLING
Ingredients
1 pound center-cut skinless cod fillet
1 tbsp sea salt
1 small onion
6 tbsp olive oil
salt and white pepper
1 tomato, chopped
1 bluggoe (burro plantain) or green banana
½ small red bell pepper or pimiento pepper, minced
1 cup all-purpose flour
1 tsp baking powder
Preparation
Put the cod in a shallow baking dish and pat the sea all over it.
Cover and refrigerate for 1 hour.
Meanwhile, make the dumplings by mixing together flour, salt, and baking powder. Add 6 tbsp of water and knead to form a stiff dough. Add more water if necessary. Knead until smooth and pinch off 1-inch pieces of dough, roll between the palms of your hands to form ovals. Pinch both ends, the dumplings should resemble small flat footballs. Drop them into a boiling water with bluggoe or 1 green banana, let them cook for 15 minutes, set aside.
Rinse the cod thoroughly under cold water and pat dry. In a skillet, heat the oil, add the cod and cook over low heat until starts to separate into large flakes, 10 minutes. Transfer to a plate.
In a large bowl, combine the chopped tomato, onion, pepper or pimiento, salt and white pepper, mix all with the cod.
Add the banana / bluggoe cut in slices, and the dumplings cut it as well in slices, drizzle with olive oil.
ZUPPA DI PESCE
Ingredients
2 lb (1kg) fresh clams, mussels, shrimp, scallop, swordfish
¼ cup (50 ml) extra virgin olive oil
3 cloves garlic
1 fresh chili pepper
10 cherry tomatoes
1 cup (250 ml) white wine
salt, QB
1 bunch fresh parsley, finely chopped
Preparation
Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. Heat a large, wide saucepan and pour olive oil. Slice up the garlic and fry in the oil until golden. Add the wine and the tomatoes and bring to the boil. Simmer gentle for 10 to 15 minutes, until the liquid has reduced a little. Add fish and shellfish and season with salt and white pepper. Cook for 10 minutes or until the clams and mussels have opened and the shrimp are cooked through.
Discard any shellfish that don't open.
Toast the bread and put a piece in each bowl with the soup.
Drizzle of olive oil and fresh chopped parsley.
CURRY FISH
Ingredients
6 slices grouper
¼ tsp salt
¼ tsp pepper
½ cup flour
1 cup vegetable oil
1 medium onion, sliced
1 stalk scallion, chopped
6 whole pimento (allspice) berries
¼ tsp ground ginger
½ tsp garlic powder
2 tbsp curry powder
1 sprig thyme, chopped
½ cup water
Preparation
Season grouper with salt and pepper, then lightly dust with flour.
In a large, heavy saucepan over medium heat, fry fish in oil, 4 pieces at a time, for about 5 minutes each side, until lightly brown. Drain, reserving ¼ cup oil. Set fish aside.
In the remaining oil, saute' onions, scallion, allspice berries, ginger, garlic and curry powders, thyme, salt, and pepper for 3 minutes.
Add water and fish.
Cover, lower heat, and let simmer for 10 minutes.
Remove allspice berries before serving.
MUSSELS OF MY MOTHER
Ingredients
4 tbsp margarine, softened
1 large garlic clove, minced
1 ½ tbsp grate Parmesan
1 tbsp chopped fresh parsley
1 ½ cups coarse fresh bread crumbs
salt and ground pepper
2 pounds medium mussels, scrubbed
2 tbsp olive oil
Preparation
In a large pot, bring 1 cup of water to a boil. Add the mussels, cover and cook over moderately high heat, shaking the pot a few times, until the mussels open, 3 minutes.
Using a slotted spoon, transfer the mussels to a large rimmed baking sheet. Let cool, slightly remove them from the shells; pull off and discard any black fibers and the shells.
Preheat the oven to 375 F.
Melt the margarine in a large pan for few minutes in the oven.
Add the mussels, garlic, bread crumbs, grate Parmesan and season with salt and pepper.
Stir and cook the mussels until the crumbs are browned and crisp, about 5 minutes. Sprinkle with fresh parsley and olive oil over the mussels and broil for another 5 minutes. Serve with garden
SWORD FISH IN LEMON JUICE
Ingredients
4 slices of swordfish
2 tbsp olive oil
½ cup lemon juice
2 tbsp margarine
fresh parsley chopped
sea salt and white pepper
2 cloves garlic, finely minced
4 sprig fresh thyme
Preparation
In a nonmetallic dish put the swordfish with lemon juice, olive oil, minced garlic, thyme, margarine. Let marinate for 15 minutes.
Heat a heavy bottomed pot over medium heat.
Saute' swordfish, carefully stirring occasionally for about 10 minutes in a low heat. Season to taste with sea salt and pepper.
Serve swordfish on a plate and garnish with chopped fresh parsley.
SHRIMP GRILLED IN HOT SAUCE
Ingredients
12 large shrimp, peeled and deveined
2 cloves garlic, minced
2 tsp minced fresh thyme
½ tsp cayenne pepper
½ tsp hot pepper sauce (Grace)
1/3 cup fresh lime juice
1 ½ cups diced fresh pineapple
½ cup diced sweet orange pepper
2 tbsp diced red onion
¼ cup granulated sugar
jalapeño
salt and white pepper
Preparation
In a small saucepan over medium-low heat, gently heat sugar and lime juice, stirring until dissolved. Increase heat to medium and bring to gentle boil. Cook until liquid turns a deep caramel colour. Remove from heat and let it cool.
Combine pineapple, onion, jalapeno, salt and pepper to taste, in a heatproof bowl. Pour sugar mixture into bowl and toss gently to coat; the caramel will harden but will melt again. Cover and refrigerate for at least 1 hour or until caramel is melted.
Let warm to room temperature before serving.
Season shrimp with garlic, thyme, cayenne pepper in a bowl, cover and refrigerate for at least 30 minutes.
Preheat broiler and line a baking sheet with foil, then oil foil. Place the shrimp on baking sheet. Broil, turning once, for 2 to 3 minutes or until shrimp are pink and opaque.
Serve shrimp on a platter with salsa, spooning some over it.
SMOKED SALMON RIPIENO DI POTATO
Ingredients
6 slices smoked salmon
1 tbsp olive oil
salt and white pepper
lemon juice, for drizzling
3 potatoes boiled
1 tbsp margarine
1 tbsp grated Parmesan cheese
1 tsp garlic powder
½ cup finely chopped fresh cilantro
1 tbsp milk
dill to garnish
Preparation
When the potatoes are cool enough to handle, mash them with potato press or potato ricer but you can also use a large fork.
Into a bowl mix mashed potatoes, chopped cilantro, grated
Parmesan cheese, and garlic powder. Next transfer all in a pan with margarine, milk, and salt and pepper. Cook over medium-high heat.
Lay a slice of smoked salmon on your work surface, drop 1 tsp of lemon juice and 1 tsp of olive oil, add 1tablespoon of potato mix in the center and roll the whole thing up. Serve in a long dish and sprinkle them with dill.
Chapter Three
Synthesis of Rice & Pasta
Recipes
• Rice and Peas
• Macaroni Pie
• Fried Rice
• Bucatini Alla Carbonara
• Gnocchi al Parmesan
• Spaghetti with Anchovies
• Linguine with Treasures Sea
RICE & PEAS
Ingredients
4 cups water
1 19-oz can red kidney beans or peas
2 cups coconut milk
2 tsp salt
1 tsp black pepper
2 stalks scallion, chopped
1 small onion, chopped
1 sprig fresh thyme, chopped
2 tbsp margarine
3 cups uncooked white rice
Preparation
In a medium saucepan over high heat, bring water to boil.
Add all ingredients except for the rice.
Boil for 15 minutes then stir in rice.
Cover and steam for 25 minutes, stirring occasionally.
Serve with jerk chicken or barbecued pork.
MACARONI PIE
Ingredients
1 teaspoon salt
1 package macaroni
2 tablespoons butter or margarine
1 tablespoon all purpose flour
1 (12-ounce) can evaporated milk, chilled
freshly ground white pepper, to taste
1 cup(4 ounces) grated cheddar cheese
Preparation
Preheat the oven to 375 F. Butter an 8 inch square baking dish and set aside. Combine the salt with 2 cups of water in a large saucepan and bring to boil. Add the macaroni. Stir until the macaroni is AL dente, about 15 minutes. Drain and rinse with cold running water.
Melt the butter in a frying pan and add the flour. Cook, stirring for about 1 to 2 minutes. Add the milk all at once, whisking and then add white pepper and cheese. Stir until it melts.
Pour the macaroni into the prepared dish and pour the sauce over it.
Mix well. Sprinkle with additional cheese and bake for 40 minutes, or until the top is light brown and bubbly.
Serve as a side dish with stewed meats.
FRIED RICE
Ingredients
2 tbsp canola oil
1 small onion, chopped
½ carrot, peeled and diced
¼ cup shelled fresh or frozen sweet peas
2 cloves garlic, minced
2 cups cooked long grain rice
1 tbsp soy sauce
freshly ground black pepper
2 eggs, lightly beaten
1 scallion, green and white parts, chopped for garnish
Preparation
Heat the oil in a large, deep frying pan or wok. Add the onion and carrots, and saute' until the onion is translucent. Add the peas and garlic, and fry, stirring, for 1 minute more. Stir in the rice, soy sauce, and black pepper.
While stirring, add the eggs, mixing constantly, so they are dispersed throughout as scrambled pieces. Garnish with scallions and serve.
BUCATINI ALLA CARBONARA
Ingredients
1 lb (500 g) bucatini
2 tbsp (30 ml) extra virgin olive oil
2 cloves garlic, finely chopped
3 ½ oz (100 g) pancetta
4 eggs
½ cup (125ml) freshly grated pecorino cheese
salt and freshly ground pepper, QB
Preparation
Start cooking the bucatini in boiling salted water.
Heat up olive oil over medium heat. Add garlic and pancetta and fry until the pancetta is golden and crisp. When it's done take the pan aside.
When the bucatini is ready, drain it well and put back in the pot on the heat; throw in your pancetta and oil from the frying pan along with the eggs.
Stir very fast for a minute, add pecorino cheese and ground pepper whisk it all together e serve in a dish.
(Continues...)
Excerpted from White Pepper & Black Pepper Ovvero Pepe Bianco e Pepe Nero by RITA FASANELLA Copyright © 2013 by Rita Fasanella. Excerpted by permission of AuthorHouse. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
Pic-nic Sandwiches & Sfizi....................7Treasures from the Sea....................21
Synthesis of Rice & Pasta....................34
Tasty Vegetable Dishes....................45
Meat Lovers....................55
Sweets and Virgin Drinks....................65