Carmela Soprano’s Shrimp Aragonate

Got an email.

Could I post the recipe for Carmela’s Shrimp Aragonate?

Ah…  Shrimp Aragonate… Great recipe… in a lousy post.

It was one of the early Carmela recipes from the Entertaining with The Sopranos cookbook that I had posted about.
About is the operative word.

When I started posting Carmela’s recipes in 2010 I wasn’t particularly big on details.

Just a chatty piece, with a quick description of the ingredients and comments about how much Paul and I enjoyed eating it.

I know, big help.

The Shrimp Aragonate was in a post that also mentioned Carmela’s Baci Cake, a glazed chocolate cake with hazelnuts.

Together they made for a really great meal.

A year after that first post I got an email asking for the cake recipe.

So, I wrote out the recipe for Carmela’s Baci Cake.

Nobody asked for the Shrimp Aragonate recipe.

Until now.

Shrimp Aragonate can be served either as an appetizer or as a main course.

Either way, it’s quick, easy and delicious.

And Paul and I really liked it.

Hints:

In the recipe Carmela used fresh bread crumbs made from Italian or French bread, with the crusts removed.
I used store-bought unseasoned bread crumbs.
The box didn't say what country they came from.
I would guess Canadian.

She also used 1/3 Cup chopped fresh flay-leaf parsley.

I used 1/4 Cup dried.

What can I say?

Paul and I really liked it.

                        Shrimp Aragonate

Serves 6

Oil a large baking pan.

Cut into wedges

2 large lemons

In a medium bowl combine

1 Cup bread crumbs

1/3 Cup chopped fresh flat-leaf parsley (or 1/4 Cup dried)

1 large garlic clove, finely chopped

salt and pepper to taste

Stir in

1/8 to 1/4 Cup olive oil (just enough to moisten the crumbs)

Arrange on the oiled baking pan in a single layer

1 1/2 pounds large shrimp, shelled and deveined

Curl each shrimp into a circle.

Preheat the oven to 450º F

Spoon some of the bread crumb mixture onto each shrimp.

Bake 10 minutes - the crumbs should be browned and the shrimp should be cooked through when cut in the thickest part. 

Place the shrimp on a large serving platter.

Garnish with the lemon wedges.

Serve hot or at room temperature.

Appetizers and Artichoke Recipes

In 1966, for my Sweet Sixteen birthday party, Ma careful wrapped Italian cold cuts around dozens of hard Italian bread sticks.

That was the standard party snack for our family.

Unfortunately, it didn't go over too well with my German, Irish and Polish classmates.

Well, that was then.

Now everyone's palates and expectations for appetizers have broadened.

These are a few favourite appetizers.

Along with a few favourite artichoke recipes.

Enjoy!!

Carmela Soprano's Asparagus and Prosciutto Rolls and Anna Sultana's Appetizers

Carmela Soprano's Fried Mozzarella Sticks and Anna Sultana's Appetizers

Carmela Soprano's Calamari Fritti (Fried Calamari) 

     / Maltese klamar mimli / Squid information

Anna Sultana's Ful bit-tewm 

     - Broad Beans and Garlic, Maltese Style

Anna Sultana's Fazola bit-tewm 

     - Butter Beans with Garlic, Maltese Style

Anna Sultana's Ravjuletti bl-Irkotta 

     - Deep fried Ravioli Appetizers, Maltese Style

Carmela Soprano's Stuffed Mushrooms

Carmela Soprano's Cheese Puffs - Appetizers

Carmela Soprano's Cheese Puffs #2 - (appetizers)

Carmela Soprano's Stuffed Hot Cherry Peppers

Carmela Soprano's Eggplant Fritters - (appetizers)

*************

Carmela Soprano's Stuffed Mushrooms and Anna Sultana's Qaqocc Mimli 

     - Stuffed Artichokes, Maltese Style

Anna Sultana's Qaqocc Mimli 

     - Stuffed Artichokes, Maltese Style

Anna Sultana's other Qaqocc Mimli 

     - Stuffed Artichokes, Maltese Style

Carmela Soprano's Carciofi Ripieni 

     - Stuffed Artichokes l Vegetable Stuffing Recipe

Carmela Soprano's Prosecco Bellini - Prosecco Peach Dessert

I hope you’ve been enjoying a few adventures with limoncello.

There were a few other wines quickly mentioned in Entertaining with The Sopranos.

One of them is prosecco.

Prosecco is a sparkling wine, served as Champagne is, but easier on the wallet. 

It is aged in tanks and goes from vine to table in less than two years.

It is light and dry with a fruity aroma and a lower alcohol level than most wines. 

Serve it chilled as an apéritif, with appetizers or a dessert.

But do give it a try.

Prosecco can also be used as an ingredient in an easy and quick dessert/drink.

                        Prosecco Bellini for 1 

Per person combine

1 part peach puree

3 parts chilled Prosecco

Serve in a champagne flute.

Garnish with a fresh peach slice.

                        Prosecco Bellini for 12

Combine in a punch bowl

1 quart peach puree

3 quarts chilled Prosecco

1 Tablespoon lemon juice

Add

fresh peach slices

If this interests you, you might also enjoy Ma's recipe for Peaches in Wine.

Carmela Soprano also has a quick fruit/wine dessert: Strawberries in Asti Spumante.

Want to avoid the booze?  No problem.

This is an easy recipe for a Peaches and Cream Dessert.

Carmela Soprano's Grilled Meatball and Sausage Skewers

I first mentioned Grilled Meatball and Sausage Skewers in Autumn 2010.

Back in my carefree with the details era.

It's your basic shish kebob.

Still, some folks like measurements.

The recipe is in the Adult Birthday Parties chapter in Entertaining with The Sopranos.

If the winter weather is getting to you, have a barbecue.

Well, no not really.

But you could prepare this, along with a salad, and pretend.

And it’s a handy recipe to have in the summer

Again with the ground sirloin!  

Hint:

Don't make the meatballs larger than 1 1/2-inch, or they'll break apart on the skewers.

Bought a large package of ground meat?
Here are some more meatball recipes:

Anna Sultana's Tomato Sauce and Homemade Meatballs, Maltese Style

Carmela Soprano's Sunday Gravy (Tomato Sauce with Meat) and Homemade Meatballs

Carmela Soprano's Hot Meatball & Mozzarella Heroes

Carmela Soprano's Escarole and Little Meatballs Soup - Minestra l Tiny Meatballs Recipe

Carmela Soprano's Little Chicken Meatballs in Tomato Sauce

                        Grilled Meatball and Sausage Skewers

Serves 8

Soak 8 long bamboo skewers in water for 30 minutes.

Have on hand

16 bay leaves

Cut each into 8 wedges

2 medium red onions

Cut into 1-inch pieces

1 pound hot or sweet Italian-style pork sausages

Thoroughly soak in a large bowl 

1/2 Cup plain dry bread crumbs

in 

1/2 Cup water

Add

1 pound ground beef sirloin

1/2 Cup grated Parmigiano-Reggiano or Pecorino Romano

1/4 Cup chopped fresh flat-leaf parsley

1 large egg, beaten

1 large garlic clove, finely chopped

1 teaspoon salt

pepper to taste

Mix well with your hands.

Rinse your hands with cool water.

Shape the mixture into 1 1/2-inch meatballs.

Alternate the onions, meatballs, bay leaves and sausages pieces on the skewers.

Cover and chill the prepared skewers 30 minutes to allow the meatballs to firm up.

Prepare a medium hot charcoal fire or preheat the broiler.

Brush the grill rack with

olive oil

Place the grill rack 4 inches from the heat.

Place the skewers on the grill rack or the broiler pan.

Grill about 6 minutes.

Carefully turn the skewers and grill about 5 minutes more.

Serve hot.

Carmela Soprano's Veal and Pepper Heroes

With Carmela’s recipes, as with most things in life, you win a few and lose a few.

Mozzarella in Carozza was a bit of a hassle.

Carmela's recipe for Veal and Pepper Heroes looks nice and simple.

It’s in the Small Events for Men Only chapter in Entertaining with The Sopranos. 

Yeah, well, this recipe also presents a few problems.

Veal can be hard to find.

And asking for it can give a butcher hysterics in some grocery stores.

Veal?  Neither of my local supermarkets carries veal.

They carry 5 kinds of hamburger.

Don’t get me wrong.

The stores in my neighbourhood do try.

For example, there’s our local Liquor Mart.

They try to have something for everybody.

And they go way beyond mere bilingualism.

Back to the veal…

I’ve made a habit of substituting chicken breasts for veal.

And who doesn't have chicken in the freezer?

Especially from stocking up when it was on sale.

                              Veal and Pepper Heroes 

Serves 6

Trim and cut into 3 x 1 x 1/2 inch strips

1 1/4 pounds boneless veal shoulder

Core, seed and cut into 1/2 inch wide strips

3 large bell peppers

2 red peppers

Halve and thinly slice

1 large onion

Heat in a large heavy saucepan over medium high heat

2 Tablespoons olive oil

Add the veal and cook about 10 minutes, stirring occasionally, until browned.

Sprinkle with

salt and black pepper

Remove the veal to a plate.

Pour into the large heavy saucepan

2 Tablespoons olive oil

Add the peppers.

Cover and cook 10 minutes, stirring frequently.

Add the onion.

Cook about 10 minutes, stirring occasionally, until lightly browned.

Sprinkle with

salt and black pepper

Remove the peppers and onions to a plate.

Add

28 ounce can Italian peeled tomatoes, chopped, with their juice

1/2 teaspoon dried oregano

pinch of crushed red pepper

Stir well and season to taste with 

salt and black pepper

Return the veal to the skillet and bring to a simmer.

Turn the heat to low, partially cover the pan and simmer 40 minutes.

If the sauce becomes too dry add a little water.

Stir in the peppers and onions and cook 5 minutes.

Season to taste.

Open and pull out some of the soft bread of

6 crusty hero rolls

Fill the rolls with the veal and vegetables.

Serve hot.

Carmela Soprano's Mozzarella in Carozza / Toasted Mozzarella Sandwiches

A grilled cheese sandwich.

What could be simpler.

You’d think that, wouldn’t you.

Wait till you see what Carmela does to it.

Carmela recipe for Mozzarella in Carozza is in the chapter Small Events for Women Only in Entertaining with the Sopranos.

Carmela uses mozzarella.

No problem there.

Mozzarella is easy to find.

It’s Carmela’s extra touches that make this sandwich formal dinner quality.

There’s a sauce, so don’t serve this to the really small fry. 

There are also anchovy fillets.

Maybe you should serve the sauce on the side.

You’ve been warned.

                        Mozzarella in Carozza 

Serves 4 to 8

SAUCE:

In a small saucepan place

3 Tablespoons unsalted butter

1 Tablespoon olive oil

6 anchovy fillets, chopped

Heat until the butter melts.

Stir in

1 Tablespoon lemon juice

Cover and keep warm.

SANDWICHES:

Pour into a shallow dish

3/4 Cup milk

Spread on a piece of wax paper

1/3 Cup flour 

In another dish beat together

2 eggs

1 Tablespoon water

have on hand:

8 slices white bread, crusts removed

4 ounces mozzarella, cut into 4 slices

Make 4 sandwiches.

Melt over medium heat in a large skillet

1 Tablespoon unsalted butter

Dip each sandwich lightly on both sides first in the milk, then dip in the flour and finally dip them in the beaten eggs.

Place the sandwiches in the pan and cook 4 minutes, until golden.

Flatten the sandwiches and turn with a pancake turner.

Add to the skillet

1 Tablespoon unsalted butter

Cook another 4 minutes, until golden and the cheese is melted.

Cut the sandwiches into quarters on the diagonal.  

Place the quarters, overlapping slightly, on a warm serving platter.  

Top the sandwiches with a lemon anchovy sauce.

Sprinkle with

1 Tablespoon chopped fresh flat-leaf parsley

Serve immediately.

Give me a break.

Carmela Soprano's Polpettone - Meatloaf, Italian Style

Some folks like something different for Valentine’s Day.

And some folks like something familiar, basic comfort food.

And, wouldn’t you know it, these folks usually end up marrying each other.

And, wouldn’t you know it, they have to celebrate Valentine’s Day together.

I've got just the thing in Entertaining with the Sopranos.

Carmela has a meatloaf recipe, Polpettone.

Really, this recipe has something for everybody.

Ground beef with a few fancy touches.

Would I grind sirloin?

No way.

To my way of thinking, Ma's meatloaf, Maltese style makes sense.

Ground beef, regular breadcrumbs, and bacon.

What’s not to love?

I still wonder…

What is Carmela’s problem with crusts?  

What does she do with them? 

                        Polpettone 

Serves 6 - 8

Have on hand 

3 hard cooked eggs, peeled

Tear into small pieces

4 slices of day-old Italian bread, crusts removed (make about 1 Cup)

Thoroughly soak in 

1/2 Cup milk

Gently squeeze out the excess milk.

Grease a 13 x 9 x 2-inch baking pan

Preheat oven to 350º           

Bake 70 min.

Place in a large bowl

1 pound ground beef sirloin

1/2 pound ground pork

1 garlic clove, finely chopped

the soaked bread

1 large egg, beaten

1/2 Cup grated Parmigiano-Reggiano 

1/4 Cup chopped fresh flat-leaf parsley

1 teaspoon salt

pepper to taste

Mix well with your hands.

Sprinkle a large sheet of wax paper with water.

Pat the meat mixture out to form a rectangle about 1/2 inch thick.

Arrange on top of the meat

3 ounces sliced prosciutto (or mortadella)

Scatter on top of the prosciutto 

3 ounces provolone, chopped 

Put on top, in a row, lengthwise down the center

the 3 hard-cooked eggs

Lift one long side of the paper and roll up the meat, enclosing the filling and removing the wax paper as you go.

Pinch the ends of the meat roll closed to seal in the filling.

Place the loaf seam side down in the prepared pan.

Bake 70 minutes.

To be on the safe side, the internal temperature should reach 155º F.

Let cool 10 minutes before slicing.

Serve hot or at room temperature.

Carmela serves this with Tomato Sauce.

Oh, and probably some pasta and a salad.

The sauce can be prepared 3 days ahead, cooled, covered and refrigerated.
It can also been frozen.

Without the sauce, mashed potatoes, a favourite vegetable and dessert would nicely round out the meal.

And maybe some catsup.

Carmela Soprano's Spaghetti with Red Clam Sauce

The Valentine wish with the picture of the puppy reminded me of the dogs in Disney’s cartoon Lady and the Tramp.

Remember the scene in the restaurant?

The one where they shared a plate of spaghetti to the tune Bella Notte?

Not a bad way to celebrate St. Valentine’s Day.

If you’re craving an Italian dinner but it’s too late to make a reservation in the local Italian restaurant - or you just want to stay home - no problem.

Spaghetti with Red Clam Sauce, one of the recipes in Entertaining with the Sopranos which I chatted about back in 2010, would do just fine. 

Make it a dinner and a movie night…

Rent Sophia Loren's Yesterday, Today and Tomorrow.

This movie goes especially well with Carmela’s Spaghetti Puttanesca.

Hint:

Carmela got a little specific in this recipe:

3 pounds very small clams, such as Manila or mahogany clams, or New Zealand cockles (or mussels).

I live in Winnipeg, Manitoba.

The local stores carry mussels from Prince Edward Island.

So, I made Spaghetti with Red Clam Sauce using P. E. I. mussels.

If you are using mussels…

After the mussels have soaked, scrub them with a stiff brush to scrape off any barnacles or seaweed.

Discard any mussels with cracked shells.

Also those that don't close tightly when tapped.

Debeard by pulling the beards toward the narrow end of the shell.

This can be a great recipe for any holiday.

All that prep work probably saves someone from a punch in the nose.

As does Carmela’s recipe for Mussels in Spicy Tomato Sauce - Zuppa di Cozze.

                        Spaghetti with Red Clam Sauce

Serves 4 - 6

With a stiff brush scrub under running water

3 pounds very small clams, such as Manila or mahogany clams, or New Zealand cockles (or mussels) 

Debeard them and place them in a bowl.

Rinse several times until there is no sand left in the bowl.

Throw away the clams with broken shells or ones that don’t close up tightly.

In a dutch oven pour

1/3 Cup olive oil

Add

4 garlic cloves, thinly sliced

a pinch of crushed red pepper

Cook, stirring over medium heat, for about 2 minutes.

You want the garlic to be lightly golden.

Stir in

2 tablespoons chopped fresh flat-leaf parsley

add

2 pints grape or cherry tomatoes, cut in half

pinch of salt to 

Cook, stirring occasionally, until the tomatoes are softened about 5 minutes. 

Add the clams, cover the pot, and cook 10 minutes. 

Discard any clams that haven’t opened. 

WHILE THE SAUCE IS SIMMERING:

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Stir in

1 pound spaghetti or linguine

Cook, stirring occasionally, until the pasta is al dente.

Set aside 1 Cup of the cooking water.

Drain the pasta and add it to the sauce in the pot.

Cooking over medium heat, toss the pasta until it is coated.

Add some of the reserved cooking water if it seems too dry.

Remove from heat.

Serve immediately.

Ma’s recipe for Homemade Tomato Sauce and Meatballs is easy.

So is Sophia in Yesterday, Today and Tomorrow.

And, with enough pasta and wine, you can be, too.

Wishing you a Bella Notte.

Carmela Soprano's Chocolate Fudge Sheet Cake

Valentine’s Day is coming.

Some folks celebrate by going out.

Some folks celebrate by staying home.

To each his - or her - own.

We’ll most likely be staying home.

And that’s where a really good cake recipe comes in handy.

Back in July, 2010 I mentioned the recipe for Carmela Soprano's Chocolate Fudge Sheet Cake.

I gave the ingredients for the frosting, but not for the cake itself.

The frosting is great on its own and would add a special touch to any cake.

But, for the full experience, here’s the recipe from Entertaining with the Sopranos.

Enjoy!!

Hint:

If you're worried about the caffeine, decaf should be okay.  

Although the chocolate will give you a big enough buzz.

You can also refrigerate until the frosting is set.

Then, before covering with foil, poke a few toothpicks into the top of the cake.

They’ll keep the foil from touching the frosting.

You can then refrigerate the cake overnight.

Be sure to remove the toothpicks!

                        Chocolate Fudge Sheet Cake

Place the rack in the centre of the oven.

grease and flour a 13 x 9 x 2 inch baking pan

Tap out the excess flour.        

Preheat oven to 350º           

Bake 35 minutes 

Sift together into a large mixer bowl

2 Cups flour

2 Cups sugar

1 teaspoon baking soda

1/4 teaspoon salt

Place in a medium saucepan

1 stick (8 Tablespoons) unsalted butter, cut into small pieces

1 Cup water

1/3 Cup unsweetened cocoa powder

1 teaspoon instant espresso powder

Stir over medium heat until the mixture comes to a boil.

Pour over the dry ingredients and stir until smooth.

Place in a small bowl

2 large eggs

1/2 Cup sour cream

2  teaspoons vanilla

Whisk together until smooth.

Scrape the mixture into the larger bowl and stir until blended.

Pour the batter into the prepared pan.

Smooth the surface with a spatula.

Bake until the cake is done, about 35 minutes.

Let the cake cool in the pan on a wire rack for 5 minutes.

Invert the cake onto the rack and let it cool completely.

Mocha Fudge Frosting

Place in a medium saucepan

1/2 cup heavy cream

1/2 stick unsalted butter

2 tablespoons light corn syrup

1 teaspoon instant espresso powder

Heat until simmering.

Remove the pan from the heat and add

8 ounces bittersweet chocolate, chopped

Let stand until softened.

Stir until smooth.

Chill, stirring occasionally, until the frosting is thick enough to spread.

Cut 2-inch-wide strips of wax paper.

Place the cake upside down on a serving platter or board.

Arrange the wax paper under the cake to protect the platter.

Spread the frosting over the cake with a spatula.

Smooth the frosting over the top and sides.

Let the cake set at least 1 hour before serving.

Another really good cake recipe is Carmela Soprano's Baci Cake.

Glazed Chocolate Cake with Hazelnuts, if the Italian name doesn’t ring a bell.

Easy Fudge Cake is also good.

And easier.

It's your Valentine's Day, too.

Carmela Soprano's Prosciutto Bread / Glazing Bread Loaves

Along with homemade soups, fresh breads are great during a long cold winter.

Homemade breads are hot, soft and smell delicious.

And the heat from the oven doesn’t hurt.

It’s better than a portable heater, so making bread is a two-fer.

Sometimes I had trouble believing what I read in Entertaining with the Sopranos.

I can picture Carmela baking bread.

Sure, there are all sorts of ‘buy and bake’ loaves available.

But I really can’t picture Carmela making bread.

Those long nails… Can you imagine trying to get all the sticky goop out of those nails?

Hint:

According to the book, Carmela uses a food processor to make her Prosciutto Bread.

You can use different ground meats, even fake if you're worried about cholesterol.  

Just add some spices, like garlic powder and oregano.

Carmela doesn’t mention glazing the loaves, but it’s something I like to do.

it’s very easy and makes the loaves look pretty.

Combine

1 egg

1 tablespoon water

Beat together and brush loaves before baking.

I prefer Ma's Sausage Bread, Maltese Style.

It’s simpler and healthier.

And, yes, she glazed it.

                        Prosciutto Bread

Grease a large baking pan.         

Combine in small bowl

5 teaspoons yeast

1 1/2 Cups warm water (100º to 110º F)       

Let stand 5 minutes.

Stir until the yeast is dissolved.

While the yeast mixture is standing:

Combine in large mixer bowl (or a food processor)

3 1/2 Cups flour

1 teaspoon salt

1 teaspoon pepper

Add 

the yeast mixture

3 tablespoons olive oil

Mix or process until the dough comes together into a ball.

Remove the dough from the bowl.

Knead 1 minute, until smooth but still moist.

If it feels sticky add more flour.

Oil a large bowl.

Place the dough in the bowl and rotate it so all the surfaces get oiled.

Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

While the bread is rising dice

4 ounces prosciutto, or other ham

4 ounces soppressata, or other salami

2 ounces sharp provolone

Place the dough on a lightly floured surface.

Flatten it with your hands to remove air bubbles.

Scatter the diced meat and cheese over half of the bread dough.

Fold the uncovered dough over the meat and cheese.

Flatten and fold it a few times to distribute the meat and cheese.

Cut the dough in half.

Roll each piece into a 10-inch loaf with your hands.

Place the loaves several inches apart on the prepared pan.

Cover and let rise until doubled, about 1 hour.

Preheat oven to 375º  

With a sharp knife, cut 3 diagonal slashes in each loaf.

Glaze, if you wish.

Bake 30 minutes, until golden brown.

Slide the loaves onto a wire rack and cool slightly.

Serve warm.

Carmela Soprano's Pasta E Ceci (Pasta and Chickpeas) l Preparing Dried Beans

Along with the bills January, in the northern hemisphere, means winter.

And it’s been a brutally cold winter this year.

This is a soup recipe, great for making one feel warm and toasty.

Soup is also good for the budget.

The extra water is supposed to fill you up.

Back in 2010 I posted about a few recipes in Entertaining with The Sopranos.

About is the operative word - no ingredients, amounts and instructions.

Pasta E Ceci is one of those recipes.

I really thought instructions weren’t necessary, as I grew up with it as a staple.

Not everyone was so lucky.

Chickpeas were a basic food in Ma’s house.

Maybe your Ma called them something else.

Other names for chickpeas are garbanzo bean, ceci bean, channa and Bengal gram.

Chickpeas have a high protein content, and are very good for you.

Back to budget cooking…

Pancetta is Italian bacon made of pork belly meat that is salt cured and peppery.

Most grocers don’t even carry the stuff.  Don’t panic.

Some nice thick sliced bacon or ham would do.  Add some pepper.

Carmela's recipe calls for 8 ounces spaghetti, broken into bite-sized pieces.  

Don't go to any trouble.  Elbow macaroni will do just fine.

About the fresh flat-leaf parsley leaves…

If we’re talking budget, dried is cheaper, and you probably have some already.

Dried has a more concentrated flavour, so 1/8 Cup should do it.

Suit yourself.

If you're trying to use dried chickpeas, they'll need a little prep work in advance.

One Cup of dried chickpeas will give you an amount equal to about 3 Cups canned.

Dried chickpeas need to cook 1–2 hours, but will turn to mush when cooked longer. 

If soaked for 12–24 hours, cooking time can be shortened by around 30 minutes.

Preparing Dried Beans

Place in a bowl

1 Cup dried chickpeas

enough cold water to cover by 2 inches

Let stand for 4 hours, or overnight, in the refrigerator.

If the beans appear above water level, add more water.

Drain the beans and place them in a pot with fresh water to cover by 1/2 inch.

Over low heat, bring to a simmer.

Cover the pot and simmer about 1/2 to 2 hours (see above).

If the beans appear above water level, add more water.

When the beans are soft, drain and use as canned.

                        Pasta E Ceci

Serves 4 to 6

In a dutch oven pour

1/4 Cup olive oil

Add

2 ounces pancetta, chopped

Cook, stirring over medium heat, for 10 minutes.

You want the meat to be lightly browned.

Add

3 garlic cloves, finely chopped

pinch of crushed red pepper

Cook, stirring, until the garlic is golden.

Add

2  16-ounce cans of chickpeas, drained

2 Cups canned tomatoes, chopped, with the liquid

1/4 Cup fresh flat-leaf parsley leaves, chopped

Bring to a simmer and cook about 15 minutes. 

Crush some of the chickpeas with the back of a spoon.

Add

5 Cups water

Bring to a simmer.

Add

8 ounces spaghetti, broken into bite-sized pieces

Cook, stirring occasionally, until the pasta is al dente.

Add some water if the pasta starts sticking to the bottom of the pot.

You want something resembling chunky soup.

Let cool slightly before serving.

Serve with

coarsely ground black pepper (or not)

Want another bean recipe?

Try Carmela Soprano's Pasta Fagioli - Pasta and Beans.

Carmela Soprano's Pasta Piselli (Pasta with Peas and Eggs)

It’s January.

The bills have just been flying in, as if they were Harry’s invitations to Hogwarts School of Witchcraft and Wizardry that were delivered by a zillion owls.

I mean, they are just everywhere and there’s no avoiding them.

Still, one has to eat.

And it would be nice if the food tasted good, too.

Cheap wouldn’t hurt, either.

Back in 2010 I posted about Ma’s Ross il-forn and Carmela’s Pasta Piselli.

It was one of the recipes in Entertaining with The Sopranos that I didn’t quite post.

Well, here it is: ingredients, amounts and instructions.

It’s good.

It’s an all in one pot, comfort food.

And it’s cheap.

Well, it can be if you make a couple of adjustments.

But it will still be good.

Hints:

Carmela used 2 Cups fresh peas.  

Frozen is easier to find, and most likely cheaper, especially if you have a big bag of it.

About the fresh basil or flat-leaf parsley leaves…

If we’re talking budget, dried is cheaper, and you probably already have some already.

Dried has a more concentrated flavour, so 1/4 Cup should do it.

Suit yourself.

                        Pasta Piselli

Serves 6

In a medium bowl combine

3 large eggs, beaten

1/2 Cup grated Romano cheese

salt and pepper to taste

Before the onions are cooked start the water for the pasta:

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Stir in

1 pound small elbows or ditalini 

Cook, stirring occasionally, until the pasta is al dente.

Set aside 1/2 Cup of the cooking water.

In a dutch oven pour

1/4 Cup olive oil

Add

2 medium onions, chopped

Cook, stirring over medium heat, for 10 minutes.

You want the onions to be lightly golden.

Add

10 ounces frozen peas, slightly thawed

salt and pepper to taste

Cook for 5 minutes, until the peas are tender.

Remove from heat.

Drain the pasta and add it to the pan with the peas.

Cooking over medium heat add the egg mixture.

Cook, stirring constantly, about 2 minutes.

Add some of the reserved cooking water if it seems too dry.

When the eggs are almost set, stir in

!/2 Cup torn fresh basil or flat-leaf parsley leaves

Serve immediately.

Carmela Soprano's Arugula and Mushroom Salad

Okay… Carmela’s Antipasto was a bit of a job.

Not to mention being not quite diet friendly.

But there are salads, and then there are salads.

And the recipe for Arugula and Mushroom Salad from Entertaining with the Sopranos is more diet friendly.

One slight problem…

Same as with Carmela’s Watercress and Orange Salad, I couldn’t find arugula.

I substituted iceberg.

I suppose romaine would work, too.

Like I said in 2010, it's funny how something that's just daily fare to one person is exotic to another person.

Or a pain in the neck to find.

                        Arugula and Mushroom Salad

Serves 6

Tear into bite-sized pieces

2 large bunches arugula, trimmed, rinsed and dried 

Place the leaves (about 6 Cups) in a large bowl.

Add

4 ounces white mushrooms, very thinly sliced

In a small jar combine

1/4 Cup extra virgin olive oil

2 Tablespoons lemon juice

1 teaspoon Dijon mustard

salt and pepper to taste

Shake until well blended.

Pour the dressing over the salad and toss well.

Serve immediately.

Carmela Soprano's Sfingi (St. Joseph's Day Zeppole)

Salads are great.

They leave plenty of room for desserts.

To my way of thinking, it all balances out in the end.

I’ve noticed that people have searched for traditional recipes at a variety of times.

I’ve seen people look for fruitcake recipes in the spring.

Maybe they just like to plan ahead.

If you’re in the mood for a doughnut - or just want to get ready for the feast 

of St. Joseph on March 19 - here’s the recipe for Carmela’s Sfingi from Entertaining with The Sopranos.  It is also called St. Joseph's Day Zeppole.

Sfingi has a lot of Mediterranean mojo attached to it.

As Carmela explained: 

If it is not St. Joseph's Day, you can just shake these, without the filling, 

in a bag with cinnamon sugar and serve them like donuts.

If there's someone in the crowd who is lactose intolerant, Bobby's recipe for Zeppole in his chapter If I Couldn't Eat, I'd F**king Die in Artie Bucco's The Sopranos Family Cookbook is also good.

Or you can just serve them as unfilled donuts.

Hint:

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

                        Sfingi 

Makes 12

For the Filling

In a medium bowl whisk together until smooth

15 ounces ricotta

3/4 Cup confectioners’ sugar

1 teaspoon vanilla

Stir in

1/4 Cup mini chocolate chips

1 Tablespoon finely chopped candied citron or orange peel

Cover and refrigerate overnight.

For the Sfingi

In a medium saucepan place

1 Cup water

1/2 stick (4 Tablespoons) unsalted butter

1 teaspoon salt

Bring to a boil over medium heat.

Cook until the butter melts.

Remove from heat.

Add all at once

1 Cup flour

Stir well until the flour is completely mixed in.

Return the saucepan to the medium heat.

Cook, stirring constantly for 3 minutes, until the dough

begins to leave a thin film on the bottom of the pan.

(Don’t rush this - you want the dough to dry so the puffs will be crisp.)

Scrape the dough into a large bowl.

With an electric mixer or wooden spoon, beat in

ONE AT A TIME

4 large eggs, at room temperature

Continue to beat until smooth and shiny, about 2 minutes.

In a deep saucepan or deep fryer pour

about 3 inches vegetable oil

Heat to 375º on a deep-fry thermometer or test with dough.

With a tablespoon, scoop a rounded spoonful of batter.

With another spoon, carefully scrape the dough into the hot oil.

Be careful that it doesn’t splash.

Continue to add spoonfuls of dough.

The dough will puff up, so don’t add too much.

Don't crowd or they will stick together and won't fry properly.

Cook, stirring a couple of times, about 4 minutes,

until the balls break open.

Continue to cook another 2 minutes, until crisp and golden brown.

Remove the sfingi with a slotted spoon.

Drain on paper towels.

Repeat with the remaining dough.

Let cool slightly.

With a small knife, split the sfingi partway open.

Spoon the Ricotta Cream Filling into the puffs, allowing a bit to show in the split.

Press into the cream of each

a halved candied cherry (12 halves)

Place on a platter.

Sprinkle the sfingi with 

2 Tablespoons chopped unsalted pistachios

Dust with 

Confectioners’ sugar

If filled, they are best served right after they are made.