Christmas 2018 for Posta Subscribers

crostini with spinachAll recipes are available in my newest book, Ciao Italia: My Lifelong Adventures in Italy. Buy it now from Amazon!

Spinach toasts with Gorgonzola Cheese

Serves 6

INGREDIENTS

1 1/2 cups extra-virgin olive oil
Twelve 1-inch thick slices baguette style bread
1 1/2 cups (about 2 ounces) crumbled Gorgonzola dolce cheese
1 cup cooked spinach, squeezed dry and finely chopped

DIRECTIONS

Heat the olive oil in a saute’ pan until it begins to shimmer. Add the bread slices and fry them on both sides until they are golden brown. Drain the slices on absorbent paper.

In a small pan, melt the cheese over low heat, stirring constantly. Stir in the spinach. Mix well. Spread each slice with some of the mixture.

 

Puff Pastry with Italian Cured Meats

Makes about 4 dozen

INGREDIENTS

Two 1-pound packages frozen puff pastry (2 sheets each), thawed
Dijon mustard
3/4 pound thinly sliced Italian cured meats
1/2 pound (about 2 cups) shredded sharp Provolone cheese

DIRECTIONS 

Preheat the oven to 425°F.

Work with one sheet of puff pastry at a time, keeping the rest wrapped so that the pastry does not dry out.

Roll out each sheet on a lightly floured surface into a 14-inch square. Brush each sheet with a thin layer of mustard. Layer the assorted  cured meats on the pastry, slightly overlapping them but leave a ½-inch border all around. Divide and sprinkle the cheese over the top.

Tightly roll up each sheet like a jellyroll. Pinch the seam closed and tuck and seal the ends of the roll.

Cut each roll into 1-inch thick rounds and lay them about 1-inch apart on parchment lined baking sheets.

Bake the pinwheels until golden brown, about 12 minutes.

Transfer them to a cooling rack. Serve warm.

 

White Frittata (Frittata Bianca)

Serves 6 to 8

INGREDIENTS

1/2 pound vermicelli, spaghetti or linguine
6 tablespoons unsalted butter
1 cup grated Parmigiano-Reggiano cheese
4 large eggs
1/2 cup minced basil
1/4 cup minced parsley
Salt and pepper to taste

DIRECTIONS

Cook the vermicelli in 4 quarts of boiling, salted water until al dente. Drain and transfer the pasta to a large bowl and stir in 4 tablespoons of the butter cheese and salt and pepper. Set aside.

In a separate bowl beat the eggs, basil and parsley with a fork until foamy; add salt and pepper to taste. Pour the eggs over the pasta and stir to combine well. Set aside.

In a 12-inch non-stick frying pan, melt the remaining butter over medium heat. Add the vermicelli mixture smoothing it out with a wooden spoon so it is an even thickness.  Cook until the mixture holds together as one piece when the pan is shaken. Place a plate larger than the diameter of the pan over the top of the vermicelli and flip it out onto the plate. Return the vermicelli to the pan to finish cooking the underside.

Cut into wedges and serve hot or cold.

 

Roast Pork Loin, Sicilian Stye (Arrosto di Maiale alla Siciliana)

Serves 6

INGREDIENTS

1-1/2 tablespoons whole black peppercorns
1 large clove garlic, peeled
1 teaspoon dried oregano
2 teaspoons coarse salt
1/4 cup extra virgin olive oil plus extra
1 tablespoon capers in salt, well rinsed
3 lb boneless pork loin, wiped dry with paper towels
1 large onion, sliced
1 medium fennel bulb cut into 1/2 inch thick slices
3 medium potatoes, peeled and each cut into 4 wedges
1 cup white wine

DIRECTIONS

Preheat oven to 425F

In a grinder or food processor, combine the peppercorns, garlic, oregano and salt. Pulse until reduced to a powder. Transfer the mixture to a bowl and stir in the olive oil to make a paste. Set aside. 

Wipe the meat dry with paper towels and make 6 random deep incisions with a knife in the meat; fill each slit with ½ teaspoon of the olive oil paste.

With your hands, spread the remaining paste evenly over the top, bottom and sides of the roast.

Toss the potatoes and fennel with 2 tablespoons of olive oil and salt and pepper to taste. Set aside

Place the roast on rack in a roasting pan. Roast for 25 minutes. Add the potatoes and fennel to the base of the pan. Add the wine. Lower the temperature to 375F and continue roasting until an instant read thermometer registers 145F. for medium.

Transfer the roast to cutting board; and allow it to stand covered with foil for about 10 minutes. Carve and serve with the vegetables and some of the pan juices.

Cook time for medium 1 hour and 10 minutes.

 

All recipes are available in my newest book, Ciao Italia: My Lifelong Adventures in Italy. Buy it now from Amazon!

Looking for even more photos and recipes?
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Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

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