CAVATELLI AL POMODORO E RICOTTA

Cavatelli  are a type of fresh pasta, typical of certain more rural areas of central and southern Italy, similar to dumplings or shells. They are typically home made ( I have fond memories of making them with my grandmother on Sunday mornings) but have recently become more available, either fresh or dry, also in the US, in Italian specialty shops.

This recipe features them with a simple plum tomato sauce, accompanied by a dab of fresh ricotta cheese.

INGREDIENTS for 5 people:

1 Package of cavatelli (1lb or 500 gr.)
Half a onion
1 12 oz can of whole plum tomatoes (preferably San Marzano type)
Extra -virgin olive oil
Salt
Fresh basil
Grated Parmigiano cheese
Whole milk ricotta cheese 

Start by making the sauce:slice the onionand sautée it in olive oil in a small pot. When it becomes translucent, add the tomatoes, also previously diced. Let cook on medium/ low heat for about 15 minutes. Add salt to taste.
In the meanwhile, cook the pasta according to package directions. Drain and add to the tomato sauce. Stir well, still on low heat. Serve by adding a dab of ricotta, fresh basil and grated Parmigiano cheese to each dish.

POLLO AL LIMONE

In our family we call this dish Pollo Angelo. My father brought back this idea from a restaurant in Las Vegas, where he worked for a short while when I was in high school. I am not sure who Angelo was nor can I say that this is an authentic Italian dish. However, something similar does exist on the Amalfi coast. So who knows...maybe Angelo was also from there!

Pollo Angelo was comfort food for me and my brothers growing up, and is now comfort food for my children, and definitely our favorite way to remember our Nonno Matteo.

It is super easy to make. Your children will love it too!

INGREDIENTS for 5 people:

2 Chicken Breasts
Some flour for dusting the chicken
About 3 TBS of butter
Salt
Pepper
1 Fresh Lemon

Start by removing fat from the chicken breast. Cut it in chunks. Dust them in flour.
Let the butter melt in a frying pan. Add the chicken. Cook on medium / high heat so that a crust will form on the outside. Turn it to make sure all sides form a crust. Add salt and pepper to taste and the juice of a lemon. Lower heat to low. Cover and cook for about 15 minutes. Serve promptly with your favorite veggies.

Watch David Rocco's video for additional lemon based recipes, typical of the Amalfi Coast .
https://www.youtube.com/watch?v=BjkT8S82lmc

POLPO ALL'INSALATA

OCTOPUS SALAD is one of the dishes that mean "Summertime" to me. I realize not everyone might be a fan of octopus meat and that some people might find it even repulsive. But I can assure you that it is a true delicacy of the Amalfi Coast!
Serve it as an appetizer with fresh bread or as a second course with a green salad. This could become your new favorite Summer lunch!

In Italy, we make this dish with fresh octopus. However, I have never been able to find a large fresh octopus here in the Boston area. Hence, I buy it frozen, from Protugal.
If you are able to find a fresh one, you will want to freeze it first,  to make the meat more tender.

INGREDIENTS:

One large frozen octopus
Extra virgin olive oil
Salt
Parsely
Hot pepper flakes
Fresh lemon juice


Start by thawing the octopus the evening before.
Once defrosted, rinse it well under cold running water.
Place it in a large pot with abundant water and bring to a boil, then reduce heat to medium / low and continue boiling until you can easily pierce the meat with a fork.

Remove from water and let cool down. 

Cut the octopus in chunks with scissors. Dress with olive oil, salt, parsley, hot pepper flakes and FRESH lemon juice. Taste to make sure you have a good dressing (more "lemony" than "oily").

On the Amalfi Coast often times restaurants will add white cannellini beans and / or boiled potatoes to this salad. Try all options and decide how you like it best!

MELANZANE ARROSTITE

ROASTED EGGPLANTS are the perfect side dish to accompany grilled meats, or to use as an appetizer with fresh bread or crackers. You can also use them to add extra flavor to your cold cut sandwiches (try them with imported Prosciutto!).

When selecting the eggplants, please refrain from buying the huge ones readily available in American supermarkets. Instead, look for what are commonly called Italian eggplants or for the Holland eggplants, which are smaller but most importantly do not contain so many seeds.
For this dish you may choose to peel the eggplants or leave the skin on. Try them both ways to find out how you like them best.

INGREDIENTS:

Eggplants
Extra-virgin olive oil
Balsamic Vinegar
Minced garlic
Chopped parsley
Hot pepper flakes
Salt
Oregano

Wash the eggplants, dry them and remove the ends. Slice them  ( about half of a 1/4 in).
Lightly roast them, either on the grill or on a cast iron frying pan.

Assemble them in a pyrex dish: make one layer of eggplants and dress with salt, hot pepper flakes, garlic, parsley, oregano, abundant olive oil and some balsamic vinegar.
Make several layers.
The trick to this dish is to almost submerge the eggplants in olive oil.

FAGIOLINI AL POMODORO

A quick nutritious dish, great as a side dish or to be enjoyed even as a first course with fresh crusty bread.


INGREDIENTS:


1 pint of cherry tomatoes
1 or 2 cloves of garlic
about 1 lb of green beans or wax beans
olive oil
salt


Start by cleaning the beans: remove the stems at the ends and cut them in half if they are too long. Wash them thoroughly and give them a quick boil.

In the meanwhile, mince the garlic and  lightly sautée  it in olive oil. Add the cherry tomatoes cut in half. Sautée for 3 or 4  minutes. 

Drain the green beans and add them to the tomates, toss and add salt to taste. Cover with a lid and continue cooking on medium / low heat for about ten minutes.

ORECCHIETTE CON POMODORINI, ARUGOLA E MELANZANE

Besides representing Italy in its colors (green, white and red), this is a quick pasta dish perfect for sunny Summer days.

Ingredients:

2 cloves of garlic 

Olive oil

2 8oz cans of cherry tomatoes

Arugula salad

One large eggplant

Salt

Grated Parmiggiano cheese

Start by frying the eggplant as in the "melanzane a funghetto" (previously shared) and put aside.

In a large skillet, sautée the garlic in olive oil, add the tomatoes ( discard the juice of the tomatoes, or the sauce will be too watery) and salt and cook on medium heat for about ten minutes or so, until the tomatoes start breaking up. Add the eggplants and cook for about five more minutes. 

Cook the pasta according to package directions, drain and add to sauce with fresh arugula. Stir well, sprinkle with cheese and serve right away.