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Recipes

Spring is in the air and the summer is coming soon.  So it's about time to explore some of those light seafood dishes that are perfect for the summer dinners.

Let's start with a GREAT appetizer: guazzetto di cozze e vongole (light mussells and clams broth). This is ideal for any size gathering.

In Italy this dish is very popular in coast towns. You can either buy the goods from a local fish market or in many cases you can find them from vendors off the street.  In "theory" it's not legal to go catch mussells yourself, but in my town there are ton of them and some people do round up a few extra $$$ by diving early in the morning. I tried a few times, but quickly realized that I was better at eating them than catching them.
 
In the States you can easily find both mussells and clams. I usually prefer to buy them from specialized fish markets or higher-end supermarkets (Wholefoods or Larry's).  The reason is quite simple: you really don't want to mess up with the quality of these things. Added bonus: the price is pretty much the same.

Before moving to the recipe (very easy), couple of words on how to get the goods:
– Clams…you want them closed
– Mussells…you want them closed and intact

There is another reason to go for a specialized market. They know this stuff and they will discard the ones that are not good.  You don't want to pay for mussells that are you going to throw away…do you?

Once you get them you need to prep them.  This is what I do:

Clams: Put them on warm water with rock salt and leave them for few means (at least 15-20).  The goals is to have them open them just a bit to have the sand comeout.  You may want to go through this couple of times.  Make sure you rinse them one more time before you put them in the pot.

Mussells:  It would be great if you can get mussells already cleaned.  If your provider will not clean them for you, than you'll have to do it.  Budget for the time, it takes more than you may think (of course it depends on the quantity).  When I clean mussell I make sure I do couple of things: clean all the "things" that are stuck to the surface and make sure that I remove the little green cord that comes out of it (sorry…but I don't know how these are called!)

OK…let's move to the official ingredients:

  • One pound of clams
  • One pound of mussells
  • Three cloves of garlic
  • One tomato
  • a cup of white wine
  • a bunch of italian parsley
  • olive oil
  • black pepper
  • optional: some bread (the "regular" one, something like "pugliese")

Putting this together is really easy.

Take a decently sized pot.  In the pot pour the olive oil (between 14 and 12 cup), the garlic (don't over chop it, I usually just make 4-5 pieces out of each clove), clams, mussells, tomatos (I remove the "soft" part and cut it in big chunks), ground pepper, wine and some chopped parsley.

Leave it cooking at medium hit for about 10mins.  You will see the clams and the mussells opening up, after they are open just keep them for 2-3 minutes.  You don't want them to overcook and become dry. 

You are done!  Just pour such goodness in a big serving plate, sprinkle some fresh chopped parsley and enjoy!

Bonus.  Take the bread, slice it and toast it.  Serve the bread on the side of the serving platter…that toasted bread with the clam/mussells broth tastes really good!

Couple of reference pictures here.

I leave with a final note…PLEASE do not use cream on this dish! 🙂

Couple of weeks ago I had a few friends over for a small get together (about 10-12 people).  Aside from drinks, appetizers, and munchies we wanted to have a good pasta.  After a small debate we went for "pasta all'amatriciana".  I hadn't had it for sometime and it was cold outsite, great timing!

Amatriciana is what I define a "ubiquitous" dish in Italy.  You can find it pretty much in every restaurant, in fact in many restaurant it may not even be in the menu.  You just ask for it.  Afterall, which chef/cook wouldn't know how to make it?

The history of this dish is very interesting.  You can check it out on wikipedia.  Of course the Amatrice site (allegedly the town where the sauce was first invented) reports that the dish was indeed invented there.  Originally it was a dish prepared by the the mountain shepards and later introduced to the Romans (which renamed it "Matriciana").

Given such rich history you could also understand why there are so many different variations of the basic recipe.  Onions? Garlic? Guanciale? Bacon? Tomatos? Pecorino? Lots of questions. 

I did find lots of recipes, just to name a few: Il Babbo, Barilla (Italian), DeLaurenti, Gennarino (Italian).

Here're the ingredients I bought at QFC to make the pasta for 12 people (50/50 malefemale). 

  • 3 packages of "penne rigate" (Barilla
  • 3 big cans of "crushed tomatoes" (S&W brand)
  • 6 fresh tomatoes
  • 2 sticks of celery
  • 1 onion 
  • 1 carrot
  • 1 pound of pork steaks (the ones with a little more fat)
  • 1 pound of thick fresh bacon
  • Parmiggiano
  • Red pepper flakes
  • Salt, Pepper, olive oil

My tought process on the selection of the ingredients:

  • It would have great to have guanciale,  but it's not that easy to find and I decided on the dish two hours before dinner.  Get some good chunks of pork that have a mix of lean and fatty parts…it's not that far (butcher' son speaking here!)
  • Yes, pancetta is better than bacon…but it costs four times as much and it does make a difference when you are cooking for lots of people.  Go for the thick fresh bacon.
  • I had parmiggiano already…so I did not go off and buy the pecorino.  This ingredient is quite important…invest a few extra $$$ and get it from a higher-end market (I got mine at PCC)
  • Celery, tomatoes, crushed tomators, etc… I use these for the tomato "base" sauce .  I will probably cover this in a different posting another day.
  • I chose penne for a couple of reason: (1) Bucatini where not available and penne are actually a great alternative from a flavor perspective (they absorb lots of flavor and that's great with a rich sauce) (2) penne are much easier to eat standing or sitting who knows where.  "ease" of eating is always an important factor when cooking for lots of people…bucatini don't really fall in this category.

Now the steps for the sauce.

  1. Get a nice and thik sauce pan and add olive oil.  I probably used a little more than half cup, my grandma would reccomend leaning toward the "more" olive oil rather than being short.
  2. Warm up the olive oil and add the chunks of pork (I took the steaks and cut them in bite-size chuncks).
  3. After a minute add the bacon (need to cut it in small chunks as well)
  4. Have everything cook until "lightly golden".  Don't burn it, don't worry too much about being perfectly cooked, it will get cooked more later.
  5. Remove the pork and bacon from the pan and place it in a platter.  You'll need this later.
  6. Now add the diced onion, the diced celery and the diced carrot.  Let is cooked until "lightly golden".  Don't burn it!
  7. Add the diced tomatoes (I usually discard all the "tomato interiors" before dicing it)
  8. Have the tomatoes cook for a few mins…you'll see the tomato starting melting
  9. Add the pork stuff back and give it a good stir.  
  10. After 30-60 seconds add the crushed tomatoes from the cans
  11. Spice it up!  Add the chilli pepper flakes (a teaspoon), pepper and salt.  Don't be shy!
  12. Now, get it to the simmering point and leave it cooking for at least an hour. Keep stearing the sauce as necessary.  You don't want it to burn at the bottom.
  13. The sauce is pretty much done (I usually leave it on a the very low heat)

The pasta part is relatively straightforward:

  1. Bring a big pot of water to boil
  2. Drop the pasta and add salt (a good handful is a good start)
  3. Let is cook for about 12-15mins.  NOTE: the cooking time indicated on the package is based on the time the water is boiling.  This means that to properly cook it you need to add a few extra mins
  4. Taste the pasta…so you know if it's cooked right
  5. When you are done just drain it

Bringing the dish together

  1. Take the drained pasta and pour it in the sauce (with the heat on)
  2. Stir them together over medium heat for a minute or so
  3. optional: add some cheese as you are steering. This is optional since you could do it later directly in the plate, think of people that don't like cheese!
  4. You are good to go!!!

To close on the story.  Everyone seemed to have loved the pasta.  The real proof is that there was no pasta left and everyone got a second serving.

You can find a few reference pix here.

Would love to hear any suggestions or comments!