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Entries in Italian (12)

Tuesday
Jul152014

Prosciutto, Asparagus and Fontina Quiche with Oven-Roasted Honeyed Tomatoes featuring The Food Girl In Town

A few weeks ago, my friend Gabby, aka The Food Girl In Town (whom I met through Halifax Food Bloggers) and I decided to make a food video together. We've both visited France and Italy (in fact, Gabby was in Paris, Normandy, Bologna and Rome just over a month ago), and are both head-over-heels in love with French and Italian food culture, so we thought making a French-Italian-inspired Quiche would be a delicious way to spend the day. I have always wanted to make a quiche but have never made one from scratch. My heavens it was tasty. Salty, creamy, buttery, cheesy - who wouldn't want to eat that? It took us six hours to shoot the footage for our 3-minute video, but don't worry, you can make yours in probably about an hour.

Below are some still photos I took throughout the day and at the very bottom of the post is the recipe for the quiche.

 

 

 

 

 

 

 

 

Prosciutto, Asparagus, Fontina Quiche with Oven-Roasted Honeyed Tomatoes

Oven-Roasted Honeyed Tomatoes

1 Roma tomato

2 Tbsp honey

1Tbsp olive oil

kosher salt

Crust

1 C flour

2 Tbsp grated Fontina

1/4 tsp kosher salt

1/2 C butter, cut into small pieces then frozen

2-3 Tbsp ice water

Filling

1 C blanched asparagus, chopped

1 C chopped prosciutto

2 C grated cheese

3 eggs

1 C milk

1/2 C heavy cream

1 tsp salt

Oven-roasted honeyed tomato slices

- preheat oven 225º - slice tomato thinly into 6-8 round slices – arrange on parchment lined baking sheet – drizzle with honey and olive oil - sprinkle each slice with kosher salt– bake 1-1.5 hours until dark red and shriveled

combine flour, Fontina and salt in food processor – pulse to mix - add frozen butter pieces and pulse until crumbly - with the machine running, add ice water, 1 Tbsp at a time until the dough starts to form into a ball - dump dough onto floured surface, gather loosely into a ball, wrap with plastic wrap, chill in fridge 30 minutes

- preheat oven 350º - roll dough on well-floured surface, large enough to cover the bottom plus inside walls of 9-inch tart pan – pick up dough with hands, drape over pan, press dough into bottom, in along  the edges and up the sides of the tin –roll pin over the edges of the tin to cut off the excess dough – prick bottom of dough all over with a fork and bake dough 35-40 minutes until golden – remove from oven and cool on rack

bring 2-3 cups water to a boil (we used the kettle) – chop asparagus into 1-inch pieces – in a heat-proof dish, cover asparagus pieces with boiling water and let sit two minutes – rinse asparagus under cold water until cool - drain

sprinkle half of cheese over bottom of baked crust - top with prosciutto and asparagus - sprinkle remaining cheese on top - whisk eggs, milk, cream, and salt until frothy - pour egg mixture into pie crust – top with oven-roasted honeyed tomato slices

bake quiche at 350º 30-40 minutes until edges are set but still jiggly in center – cool 20 minutes minimum

Our crust recipe was inspired by THIS recipe by Ina Garten (we subtracted the sugar and added cheese in it's place) and our filling was inspired by THIS link from The Kitchn. 

If you have a moment, please visit Gabby's awesome blog www.thefoodgirlintown.com!

Monday
Apr282014

Saskatoon Berry Crostatas

You may remember my BFF Angela sent me a care package from Manitoba a while back. Tucked inside the box, along with some gorgeous creamed honey, Manitoba maple syrup and a bag of hemp hearts, was a can of Saskatoon Berry pie filling.

Yesterday afternoon, when I was checking on my Vin d'Orange, I saw the can of pie filling sitting on the pantry shelf and decided to make Crostatas.

From Wikipedia: 'Similar to the French galette, an (Italian) crostata is a rustic free-form version of an open fruit tart that may also be baked in a pie plate.'

I know fresh fruit, or even frozen fruit, is better than canned, and I would definitely love to try fresh Saskatoon berries, but for now, the canned pie filling would have to do.

I highly recommend Ina Garten's Crostata dough recipe. I've been making it for a few years now and it always turns out beautifully - I just change the filling based on current season, craving or inspiration.

To make a nice clean circle, I roll out small balls of dough, flip a cereal bowl upside down, then use a sharp knife to cut around the edge of the bowl.

After my dough circles are cut, I dollop a generous amount of pie filling in the middle of each circle and start folding in the edges of the dough all the way around the outside. When all of the crostata edges are folded, I dip my finger in egg white and rub the white over the exposed crust of each crostata and then, I sprinkle the crusts with coarse white sugar.

To me, the canned Saskatoon Berry pie filling kind of tasted like a cross between cherry pie and blueberry pie - all in all not a bad thing - but I'm hoping once I finally make it out west to visit my BFF, I'll get to try the real deal!

What about you? Have you ever had Saskatoon berries?

Monday
Mar102014

Risotto Salsiccia : Risotto with Sausage

Risotto Salsiccia : Risotto with Sausage

Ingredients

4 C chicken stock

2 Sweet William's Sausages, flavour of your choice

1 Tbsp olive oil

1 small-medium white onion, chopped

1.5 C Arborio rice

1 C dry white wine

1 C of your favourite tomato sauce

2 handfuls grated Parmigiano

green onions, chopped, for garnish and extra flavour

- Heat chicken stock in a medium pot – once boiling, turn off heat

- Remove casings from sausages - in a small sautée pan over medium heat, cook crumbled sausage until no pink remains - drain fat and set aside

- In a large sautée pan, over medium heat, cook chopped onion in 1 Tbsp olive oil until translucent – add Arborio rice and sautée 2-3 minutes – add white wine to onion/rice and cook until wine is absorbed into rice, almost dry, stirring occasionally – add one ladleful of warm chicken stock to rice – allow to cook until stock is completely absorbed into rice, almost dry, stirring occasionally – repeat until all stock is gone – stir in tomato sauce, Parmigiano and chopped green onions to taste - serve hot garnished with more chopped green onions