Per La Famiglia Comes to Ottawa

Always love sharing some delicious recipes from Per La Famiglia! Today on CTV Ottawa's Your Morning Kitchen I brought along these tasty treats.

 Rapini Frittata

I love rapini cooked any way. But in a frittata it is spectacular tucked into a crusty bun for dinner or to enjoy with a little pasta sauce on top. Enjoy it hot or cold or serve it up in little squares as an appetizer idea.

 

1 bunch rapini, trimmed

2 tbsp (30 mL) extra virgin olive oil

2 cloves garlic, minced

1/4 tsp (1 mL) red pepper flakes

6 eggs

1/4 cup (60 mL) grated Parmesan cheese

Salt and pepper

 

In pot of boiling water cook rapini for about 6 minutes or until tender but firm. Drain well and using wooden spatula gently push out some of the water. Place on cutting board and chop coarsely.

 

In non-stick skillet, heat oil over medium heat and cook garlic and pepper flakes for 1 minute or until fragrant. Add rapini and toss to coat; cook stirring for about 8 minutes or until beginning to turn golden.

 

Meanwhile in bowl whisk together eggs, cheese, salt and pepper. Pour into skillet stirring to combine with rapini. Let cook lifting edge until bottom is golden and top is set. Place large plate over top of frittata and invert onto plate. Slide frittata back into skillet and cook for about 3 minutes or until golden.

 

Makes 4 servings.

 

 

 

  

 

 

Nonna’s Meat Sauce with Polenta

The only trick to my Nonna’s sauce is that she used ingredients she loved and made enough to feed a crowd. This is a hearty, stick-to-your-ribs dish that brings back childhood memories every time. This sauce is also perfect to serve with pasta!

 

2 tbsp (30 mL) canola oil

2-1/2 lbs (1.125 kg) pork riblets or veal rib bones     

2 garlic cloves, minced

1 onion, chopped

1 tbsp (15 mL) dried oregano   

1/2 tsp (2 mL) hot pepper flakes

1/2 cup (125 mL) dry white wine  

2 cans (each 28 oz/796 mL) tomatoes, pureed or 2 jars (700 mL each) passata

4 sprigs fresh Italian parsley

1 sprig fresh basil

1 tsp (5 mL) salt  

 

Polenta:

8 cups (2 L) water

1-1/2 cups (375 mL) cornmeal  

1 tsp (5 mL) salt  

1/2 cup (125 mL) grated Parmesan cheese   

2 tbsp (30 mL) chopped fresh basil     

 

In large, wide shallow saucepan, heat oil over medium-high heat. Add riblets and cook, turning, until browned on all sides. Transfer riblets to a plate. Reduce heat to medium and sauté garlic, onion, oregano and hot pepper flakes for about 5 minutes or until softened. Add wine and cook, scraping up any browned bits from the bottom of the pan. Stir in tomatoes, parsley, basil and salt. Return riblets and any accumulated juices to the pan and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for about 4 hours or until meat is falling off the bones. Remove meat and bones from sauce with slotted spoon. Break meat up into smaller pieces while removing bones. Return meat to sauce and heat through to keep warm.

 

Polenta: In a deep pot, bring water to boil. Whisk in cornmeal and salt; cook, stirring with a wooden spoon, for about 15 minutes or until polenta is thickened and mounds on a spoon. Stir in cheese and basil. Spoon meat sauce over polenta.

 

Serves 8 to 10.

 

Tip: Cooled sauce can be covered and refrigerated for up to 2 days or frozen for up to 3 months. Reheat over medium low heat in saucepan until heated through.

 

 

Mixed Green Salad

This tart little salad is great for finishing off a meal with the bite of radicchio and the smoothness of romaine. Having some homemade red wine vinegar is great but store-bought works just fine! As a kid I would wait until the last bit of salad was eaten before tipping the bowl of vinegar dressing into my mouth to drink. Really this dressing is that good!

 

5 cups (1.25 L) torn romaine leaves

1 small head radicchio, torn

2 cups (500 mL) torn Boston lettuce leaves, arugula or spinach

1 carrot, grated

1/3 cup (75 mL) extra virgin olive oil

1/4 cup (60 mL) red wine vinegar

Pinch of dried oregano

Salt, to taste

Pepper, to taste

 

In a large bowl, toss together romaine, radicchio, Boston lettuce and carrot.

In a small bowl, whisk together oil, vinegar, oregano, salt and pepper. Toss with lettuce.

 

Makes 6 to 8 servings.

 

Tip: You can use mesclun or spring mix leaves if available instead of romaine, radicchio and Boston lettuce.

 

Tip: 1 small radicchio will give you about 2–3 cups (500–750 mL) torn and you will need about half a head of Boston lettuce.

Almond Biscotti

You can’t go wrong with a classic and for coffee these are perfect for dipping. As a young child I would sneak up onto Nonno’s lap and dunk my biscotti into his coffee. Why not my dad’s you ask? That answer is easy, Nonno put milk and sugar in his coffee!

 

2 cups (500 mL) all-purpose flour (approx)

2 tsp (10 mL) baking powder

3/4 cup (175 mL) unblanched whole almonds

2 eggs

3/4 cup (190 mL) granulated sugar

1/3 cup (75 mL) butter, melted

2 tsp (10 mL) vanilla

1/2 tsp (2 mL) almond extract

1 1/2 tsp (7 mL) orange zest

1 lightly beaten egg white

 

Line baking sheet with parchment paper; set aside.

 

In a large bowl, combine 1 ¾ cups (425 mL) of the flour, baking powder and almonds.

 

In a separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and orange zest; stir into flour mixture until soft, sticky dough forms, add more flour if necessary. Transfer dough to a lightly floured work surface; divide dough in half.

 

Roll each dough half into a 12-inch (30 cm) long log. Transfer to a prepared baking sheet.

Brush tops with egg white; bake in oven for 20 minutes or until firm when touched. Remove from oven and let pan cool on rack for 5 minutes. Transfer each log to cutting board; cut diagonally into 3/4-inch (2 cm) thick slices. Stand cookies upright on baking sheet; bake for 20 to 25 minutes or until golden. Let cool on rack.

 

Makes about 2 dozen.