Today, I am illustrating a use for home-made Ratatouille that is a something of an Italian-Provencal fusion. Quite simply, it is little more than the delicious Provencal relish piled atop Italian Bruschetta.
Usually, Bruschetta is drizzled with olive oil (and it can be delicious with nothing more than this other than ‘scrubbing’ the grilled bread with a piece of raw garlic). Here, though, after grilling my slices of Baguette style bread in a ridged grill pan, I spread them with butter and it allowed it to melt before adding the Ratatouille. This made for a lovely snack and would also be a terrific Antipasto as part of a larger meal…
A while ago, I saw a picture of a vegetable dish comprised of Broccoli Rabe sauteed with red pepper and garlic that looked interesting and I mentally filed away the idea for latter use. Later, when I was researching Broccoli Rabe for my post of two days ago, I saw a note in the Wikipedia entry for Rapini (by which name the vegetable is also known) which mentioned that it is sometimes sauteed with garlic and chili and then served with sausages in a sandwich. Today’s dish is a vaguely Italian preparation inspired by both of the above…
To make today’s dish, I first baked some sausage (Hot or Sweet Italian ones would be great but I just used some Bratwurst I happened to have on hand), and then I sliced them after letting them cool. Then I sauteed a little minced onion in my Homemade Garlic Oil and added some blanched Broccoli Rabe. The sausage slices came next and, once heated through, I put in some slices of my own Spicy Pickled Bell Pepper. Finally, I rounded out everything with just little tomato sauce and served it all hot with some grated Parmesan. This was a great lunch…
422 Preston Street, Ottawa – Website
Date of Visit – July, 2017
Allegro caught my eye because it has a very nice menu… Quite a few classic paste dishes, a good selection of veal preparations and, more importantly from my perspective, a nice range of appetizers. The place turned out to be quite pleasant, and the service decent, but I was less impressed with the actual food… Continue reading “Review: Allegro – Ottawa”
I had this little appetizer at Diamante during a layover in Yellowknife not long ago. It was described on the menu as ‘Tiger shrimp flambéed in Sambuca and finished with honey lemon cream sauce’ and I wasn’t really sure if the that I would like the strong anise flavour of Sambuca with delicate seafood. As it happened, though, I needn’t have worried as, for the life of me, I couldn’t detect even a hint of the liqueur anywhere in the dish.
Sadly, the above deficiency wasn’t compensated for in the rest of the execution. First, the 8 or 9 Tiger shrimp I was promised turned out to be the very small (and generally tasteless) variety one usually finds in supermarket ‘Shrimp Rings’ destined to be consumed with horseradish based cocktail sauces. The butter based sauce in this particular offering was creamy in texture but it did not seem as though any actual cream was used. It had honey, though, to the point of being almost cloyingly sweet, and while this may have been balanced by the advertised lemon, this also did not seem to be included save for a small section of whole lemon sitting in the sauce.
Anyway, overall, this appetizer was pretty much a disappointment. That being said, though, I am glad I tried it as it inspired me to give the basic idea a try myself. I even brought a little bottle of Sambuca back from Yellowknife to this end and I will post my results in due course.
Marsala is a fortified wine, originating in Sicily. It can roughly be thought of as the Italian equivalent of Sherry, or Port, and, like both of those, it too has both sweet and dry varieties. As a libation, it is most commonly served as an aperitif, but it is also used quite widely as a culinary ingredient, most notably as a sauce base for cutlets of chicken breast, or, as here, escalope of veal.
The basic ‘Veal Marsala’ consists simply of thinly pounded slices of veal pan-fried and served in Marsala that has been reduced to a syrupy glaze. Nowadays, mushrooms are commonly added and some versions are made with a much more copious sauce that is extended with stock or even cream. Today, the version I am preparing includes mushrooms but keeps things simple by just using a pure Marsala reduction for the sauce… Continue reading “Veal Marsala”
This rather simple spaghetti dish draws on three fairly well known Italian pasta specialties: Puttanesca, Carbonara, and Amatriciana, using black olives, eggs, bacon and tomato. I have tried it a few times, making a few minor adjustments here and there, and this latest production was really nice. I haven’t thought of a name for it yet, though … perhaps some of my readers might make some suggestions… (Stefan?) Continue reading “No-Name Spaghetti”
A few weeks ago, a colleague of mine dropped by for a beer and brought me the jar of Puttanesca Pasta Sauce you see pictured above. The timing was rather coincidental as I had been planning to do a blog post about Puttanesca Sauce for some time now as it is a favorite of mine and the origin of the name, which essentially means ‘Prostitute’s Sauce’, is a bit of a mystery. On reading the label, I was informed that Pasta Puttanesca was ‘first served in a popular night spot on the island of Ischia in the 1950’s’. This is the first time I have heard that tidbit of information and it is something I want to research a little further. I still plan to do a more detailed post on the Puttanesca Sauce, along with my own recipe, so for today I’ll save any further discussion of the origins and restrict myself to a taste test of the instant product… Continue reading “Foodstuff: Ocean Brand™ Puttanesca Sauce”
1-483 Range Lake Road, Yellowknife – Website
Date of Visit: October, 2015
I have wanted to try Diamante for quite a while now, but my schedules on other visits to Yellowknife have never allowed it until now. I did read one rather discouraging Zomato review of the place but I am happy to report that my experience was much better… Continue reading “Review: Diamante – Yellowknife, NWT”
Over the years, I have come across quite a few recipes which use breadcrumbs as a component of simple, rustic pasta sauces. Until now, however, I had never tried it and the result you see above really came about as a last minute idea with leftover ingredients.
I recently bought some very nice veal cutlets. I wanted to use breaded cutlets for a Veal Parmesan Sandwich idea I am working on but I had a whole cutlet leftover and decided to have it with pasta. As always, whenever I bread cutlets (or anything else) I had extra beaten eggs and seasoned breadcrumbs leftover and so, instead of tossing them (as I usually would), I saw a way to use them… Continue reading “A Pasta Experiment”
Spaghetti Aglio E Olio, or pasta cooked with olive oil and garlic, is one the simplest, and much loved basics in Italian cookery. I make it quite often and, as others do, I frequently add a little parsley and then round out the oil with a bit of butter as well. Today’s dish is a slightly more upscale, yet still rustic, offshoot of the original and not only includes some additional herbs, but is enhanced with a small amount of cream towards the end of the cooking process… Continue reading “Pasta with Herbs and Cream”