Anna Sultana’s Rigatoni Pizzaiola (Rigatoni, Pizzamaker's Style)

There was a frost warning last night.

Some folks pulled out spare blankets and tucked in their plants.

Others figured the weather is just going to get worse and pulled up everything that would be at risk.

If you’re a puller, you now have a produce department’s worth of veggies in your basement.

Okay… It's time to cook some for dinner.

Ma’s Rigatoni Pizzaiola would be perfect for using some of the tomatoes.

Don’t get excited about the Pizzaiola part.

Pizzaiola means Pizzamaker's Style.

Don't confuse the kids.

It just means covering something with tomato sauce and cheese.

I explained what to do on the post Carmela Soprano’s Bistecca Pizzaiola.

Pizzaiola also works with fish, as in Carmela Soprano's Baccala Pizzaiola.

And with potatoes - try Carmela Soprano's Patate Alla Pizzaiola.

Rigatoni is a large elbow macaroni, cut in 3 inch lengths.

That's a fair sized chunk of starch.

It can hold its own with the cheese and tomatoes.

Don’t have rigatoni, but do have ziti or penne?  No problem. 

Even elbow macaroni will do in this recipe.

Only cooking for two and don’t want leftover rigatoni?

Carmela had two recipes using rigatoni:

Carmela Soprano's Rigatoni with Broccoli

and

Carmela Soprano's Rigatoni with Sweet Sausage and Tomato Sauce

Hints:

About the seasonings - make it as spicy or mild as the family likes.

Prefer grated Romano cheese?  No problem.

You’ll need 4 Cups of tomato sauce.

Ma’s tomato sauce recipe is perfect.

Just remember it takes about 2 1/2 hours to make.

But it can be prepared the day before.

                        Rigatoni Pizzaiola

Serves 6

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound rigatoni

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

Drain the pasta.

WHILE THE PASTA IS BEING COOKED:

Preheat oven to 375º

Place in a 9 x 13 inch pan

2 pounds ripe plum tomatoes, cut in half

Sprinkle over the tomatoes

3 Tablespoons extra virgin olive oil

4 cloves garlic, finely chopped

1/2 teaspoon salt

Bake for 35 minutes.

Remove half of the tomatoes and set aside.

Over the tomatoes place

2 Cups tomato sauce

Place the pasta over the tomatoes in the pan.

Over the pasta place

1 Cup tomato sauce

Preheat oven to 400º

Sprinkle over the sauce

1/2 Cup olives, sliced

1/2 Cup Parmesan cheese, grated

1 pound mozzarella cheese, cubed

1 Cup tomato sauce

1 Tablespoon oregano

the remaining half of the baked tomatoes

1/4 Cup Parmesan cheese, grated

Bake for 15 minutes.

Serve hot with a green vegetable, such as Ma’s green bean salad.

Oh, some nice crusty bread would be good, too.

Anna Sultana’s Chickpea Salad, Maltese Style

A few days ago I mentioned serving Ma’s Green Bean Salad with her Manicotti with Cheese Filling.

It is a handy salad to have in the fridge.

It improves while storing.

But, it is nice to have a choice.

Ma would often stock up on dried beans when they were on sale.

It didn't matter which - she used them all.

She often served us Pasta Fagioli and Pasta E Ceci.

She also prepared Chickpea Salad.

And so can you.

Hints:

Chickpea is another name for garbanzo beans.

If you don't have time - or want to use some canned beans you've bought -

Substitute 

2 19 ounce can of beans for 4 Cups of home prepared beans.

But first drain the can's liquid, rinse the beans and drain the water.

Dried beans are so easy to prepare.

Really.

Worried about 'the gas' factor?

Draining the cooking water will help prevent that.

No, I still don't know why.

Preparing Dried Beans

Place in a bowl

2 Cups dried beans

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 hour.

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

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

                         Chickpea Salad

Makes 4-6 servings 

Rinse and drain well

4 Cups prepared garbanzo beans

Place beans in a large bowl.

Add
1 Tablespoon red wine vinegar
2 teaspoons lemon juice

Chop
2 cups plum tomatoes

Drain in a colander.

Prepare and add to the bowl with the beans

3/4 Cup red onion, chopped 
1/2 cup Kalamata olives, sliced into lengthwise slivers

Add the drained tomatoes.

Wash and dry well
1/2 cup fresh basil
1/4 cup fresh parsley

Finely chop the herbs, add the the vegetable and combine

In a small bowl place

3 Tablespoons red wine vinegar

Whisk in

5 Tablespoons extra virgin olive oil

Gently add the dressing to the salad

Add
salt and pepper to taste

Marinate at room temperature for an hour or two before serving.

Some prefer it when freshly made and before being refrigerated.

And then some like it after a longer marinating time.

Serving at room temperate is usually best.

Carmela Soprano's Antipasto

After a few days those commercials to join a gym can get to you.

I know we’ve all overindulged.

And now we all want to lose a few pounds.

But a salad just seems like such a letdown from all the fun holiday food.

In Entertaining with the Sopranos there’s a compromise.

Antipasto.

Yes, I know that basically it’s a salad.

But it just has a certain festive flair to it.

Back in 2010 I gave a quick rundown of what’s in Antipasto:

Cold cuts, cheese, olives, mixed pickled veggies and tomatoes.

Anchovies on a separate dish because Paul hates them.

Antipasto can be a pot luck dish of whatever you have in the house.

If you want to do it a la the Sopranos, here’s Carmela’s recipe.

If you want to go to a little extra trouble you can also prepare:

Carmela Soprano's Fried Mozzarella Sticks

and

Carmela Soprano's Asparagus and Prosciutto Rolls

                        Antipasto

Serves 8 to 12

On a large serving platter make a bed of

1 small head green leaf lettuce, trimmed, washed and dried

Loosely fold or roll up

4 ounces sliced hot or sweet capicola

4 ounces sliced soppressata or other Italian-style salami 

4 ounces thinly sliced prosciutto, such as prosciutto di Parma

Arrange them on the platter.

Add to the platter

4 ounces sliced mortadella

8 ounces sharp provolone, cut into wedges

8 ounces ricotta salata, cut into wedges

Garnish the platter with

black olives, such as Gaela or oil-cured cracked green Sicilian olives

Pickled peperoncini or other hot peppers

Giardiniera (mixed pickled vegetables)

Roasted peppers

Anchovy fillets

Marinated sun-dried tomatoes, artichoke hearts, mushrooms

Cover and refrigerate until ready to serve.

Serve with Italian bread or breadsticks.

Anna Sultana's Stewed Octopus, Maltese Style

Last August I posted Ma's recipe for Stuffat tal-Qarnit.

Qarnit is Maltese for octopus. 

For many the stew recipe was something fun to read.

Octopus just isn't common here on the bald prairies.

Or in most other places, I would imagine.

Octopus is the stuff of legend.

And sometimes the stuff of science fiction.

I hope you've seen It Came from Beneath the Sea.

It's a dandy 1955 Sci-Fi film about a giant octopus that attacked San Francisco. 

If you must, go to the frozen food section for a bag called Seafood Combination.

In a pinch, it's not bad.

There are tiny octopus tentacles in it.

Not quite the same, but beggars can't be choosers. 

But maybe not being able to get fresh octopus is not a bad thing.

Octopus needs to be cooked a good long time. 

With the Seafood Combination you can skip the cleaning, washing, cutting and cooking. 

Seafood Combination only needs to cook for about 30 minutes.

So add it after the sauce (with the olives and capers) has simmered for 30 minutes.

                        Stewed Octopus

Clean and wash

octopus, about 2 pounds

Cut in small portions.

Simmer in salted water until tender.

While the octopus is cooking, start the stew.

In a dutch oven heat

2 Tablespoons olive oil 

Add

2 large onions, sliced

Fry until golden.

Add

8 ounces tomato paste

1/2 Cup water

Stir into the onions.

Add

1 pound tomatoes, quartered

Simmer until the tomatoes are mushy.

Add

the prepared octopus

6 olives, chopped

1 Tablespoon capers

1 teaspoon pepper

Simmer for 1 hour.

Serve the sauce with spaghetti or rice.

And while watching It Came from Beneath the Sea.

Anna Sultana's Tuna Pie, Maltese Style

About a week ago I posted Ma's recipe for Baked Tunny.

Looks like it's become a popular recipe.

It's one of the month's top posts.

That's great to see.

That post has some information on big tunny and little tunny. 

Yes, there is such a thing as little tunny.

I'm not making some kind of gangster joke.

Yes, I miss Carmela and the boys, too.

Fresh tunny, big and little, isn't easy to find in some areas.

Like around here in Winnipeg.

This being the bald prairies and all.

But, if you can get tunny here's another recipe.

And if you can't, so it goes.

You can precook a few thick slices of fish.

As this recipe calls for cooked fish, it's also a nice way to use leftovers.

Hints:

If you're substituting canned tuna, do the math so you get about 500 grams 

(a little more than a pound).

If you've just caught a fresh little tunny, don't forget that they should be bled 

and iced soon after being caught.

After the fresh little tunny has been prepared, slice and fry the fish steaks in oil 

and remove the bones.

Then continue with the recipe.

Aubergine is another name for eggplant.

Some folks find eggplant has a bitter taste.

Slice the eggplant about 1/2 inch thick and place the slices on a paper towel.

Sprinkle the slices with salt and let sit 15 minutes.

Then wipe off the salted surface.

It helps.

The cauliflower should be cleaned and cut into florets, hopefully about the same size.

That way they'll cook evenly.

                        Tuna Pie

Serves 4

In a large saucepan fry

1 large onion, diced

Add

4 large tomatoes, quartered

2 green peppers, chopped

1 aubergine, sliced and prepared (see above)

1 small cauliflower, prepared

Add

500 g fresh tuna which had been cooked or canned

100 g green olives

1/2 teaspoon pepper

1/2 teaspoon salt

grease 9 inch pie pan          

preheat oven to 400º           

Line the bottom and sides of the greased dish wish

with 3/4 of 400 g flaky or puff pastry

Spoon fish vegetable mixture into the pie dish.

Cover the mixture with the remaining 1/4 of the flaky or puff pastry.

Brush with 

milk or beaten egg

Prick all over with a fork.

Bake 30 minutes or until golden brown.

Tuna pie is best hot.

But it's also handy for a picnic.

Anna Sultana's Baked Stuffed Lampuki - Baked Fish, Maltese Style

Since it's the Lampuki Season 
- at least it's the Lampuki Season in Malta - 

I thought I'd mention another lampuki recipe.

This is a baked fish recipe.

So, yes, it is a little healthier than a fried fish recipe.

If you can't find lampuki, substitute another dense fish.

Ma used bluefish and haddock.

I've used this recipe with salmon, too.

Hints:

You can place 3 strings on the potatoes before you place the fish on top.

After filling the fish, tie it together.

Or not.

The anchovies and olives are salty.

So if that's enough salt for you, don't add more.

The baking time depends on the thickness of the fish.

If you got a particularly thick section, go long.

If you didn't, don't.

                        Baked Stuffed Lampuki

Serves 4

Combine in a bowl

2 Tablespoons bread crumbs

1 teaspoon parsley

1 teaspoon mint

2 anchovies, chopped

3 olives, chopped

2 Tablespoons olive oil

In a well greased baking pan place

2 onions, sliced

1 kilo potatoes, sliced

Place 

1 kilo lampuki, cleaned

on top of the sliced vegetables.

Put the filling mixture in the side of the fish.

Secure the fish. (or not)

Cover the fish with

4 large tomatoes, cut into halves

Sprinkle with

1 Tablespoon mint

1/2 teaspoon pepper

1/2 teaspoon salt

Drizzle over the fish

2 Tablespoons olive oil

Bake in a 350º F oven for about an hour.

Anna Sultana's Bzar Ahdar Mimli II - Stuffed Green Peppers, Maltese Style

Okay.. you know what's coming.

Ma's recipe for Stuffed Green Peppers with meat is great. But of course Ma had more than one way to stuff bell peppers.

And a good thing, too.

Some people object to eating meat.

Especially as a stuffing in a vegetable.

No problem.

Ma had a recipe for Bżar Aħdar Mimli that is meatless.

The peppers in this recipe are fried on their sides, after they have been stuffed.

And, yes, you can use the red, yellow and green bell peppers that are sold together and called traffic light peppers.

                        Bżar Aħdar Mimli

Serves 4

In a large deep skillet pour

2 Tablespoons olive oil 

Heat oil over medium heat.

Add

2 onions, diced

2 cloves garlic, minced

Fry until the onion is golden.

Add

2 large tomatoes, peeled, seeded and chopped

1 Tablespoon capers

8 olives, pitted and chopped

2 Tablespoons parsley, chopped 

100 grams anchovies, chopped

1/2 teaspoon pepper

Fry a few minutes.

Stir in

1 Cup bread crumbs

Fry a few more minutes.

Cut off the tops of

4 large green peppers

Set aside the pepper tops.

Fill the peppers with the stuffing mixture.

In a large deep skillet pour

2 Tablespoons olive oil 

Heat oil over medium heat.

Add

the stuffed green peppers

Lightly fry the green peppers on all sides.

Lower the flame to a simmer.

Cook the peppers until they are heated through.

The cooked stuffed peppers can also be served cold.

If you're looking for more of a challenge, 

try Carmela Soprano's Neopolitan Style Stuffed Peppers.

Anna Sultana's Turtle Stew, Maltese Style (Chicken Stew or Rabbit Stew)

I've been reading Yann Martel's Life of Pi.

It's an amazing book and was the source for an incredible movie.

If you haven't read the book or seen the movie, it's about a shipwrecked boy and a Bengal tiger trying to survive for 227 days while lost at sea in the Pacific Ocean and the boy's efforts to get food.

It's always about food.

Chapter 70 was about butchering a turtle.

Not the easiest thing to do in the best of circumstances.

Quite an adventure for the boy, Pi, who was trying to survive on a raft.

The tiger, Richard Parker, was resting comfortably in the life boat.

Sometimes life is just like that.

Anyway… back to the book and the turtle.

Chapter 70 is not for the squeamish.

Twitching muscles, spurting blood, exposed fat, guts and bones - let alone the separated head that kept on gulping for air and blinking its eyes - are not great to read about just before tucking into a meal.

After reading that chapter I'm amazed that anyone ever thought turtles would be something good to kill, cook and eat.

I mean, someone must have been very hungry to attempt the deed.

Turtles do put up quite a struggle.

And they do know a few tricks to protect themselves.

Ma had told me about eating turtle in Malta.

Turtle was the stuff of family tales, like the lampuki and the octopus.

Something one couldn't easily find in New York in the 1950s.

Or in the north end of Winnipeg.

Well, one eats what one can get.

And if you can get some turtle, you might like to try this stew.

If you can't get the turtle, well, it's an interesting recipe to read.

And the recipe works with rabbit or stewing fowl, too.

At least that's the way I remember having it.

                        Turtle Stew

Clean and wash

sea turtle, about 2 pounds

Cut into small pieces.

In a dutch oven heat

2 Tablespoons olive oil

Add

the prepared sea turtle

Fry a few minutes.

Add

3 large onions, sliced

Fry until golden.

Add

1/4 Cup tomato paste

Stir the tomato paste into the onions.

Add

3/4 Cup water

1/4 Cup raisins

1/4 Cup olives, chopped

2 apples, chopped

4 chestnuts, chopped

1 Tablespoon capers

1 green pepper, chopped

1 teaspoon mint

2 bay leaves

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1 Cup red wine

Simmer gently for 1  1/2 hours, or until the pieces of turtle are tender.

Add more water (or wine), if needed.

Taste and adjust the seasoning.

Serve hot with crusty bread.

The stew also goes well over pasta.

Anna Sultana's Stuffat tal-Qarnit - Octopus Stew, Maltese Style l Octopus Information

Okay, some fish can be easily replaced.

Bluefish can replace lampuki in Ma's recipes.

Haddock is another good substitute.

But, then there is the octopus situation.

Ma sometimes made Stuffat tal-Qarnit.
Qarnit Stew.  

Qarnit is Maltese for octopus.  

Octopus is the stuff of legend.

And sometimes the stuff of science fiction.

Check out It Came from Beneath the Sea, a dandy 1955 Sci-Fi film about a giant octopus that attacked San Francisco. 

A few years ago I mentioned that Carmela makes Octopus Salad.

It's a green salad topped with bite-sized pieces of cooked octopus.

The fun part is finding octopus if you don't have Carmela's connections.

That and cooking it until you can actually bite into it.

If your grocery store is like mine you'll find a bag labeled Seafood Combination.

There are tiny octopus tentacles in it.

Not quite the same, but beggars can't be choosers.

A bit of octopus trivia…

Octopus is known in Hawaii by Hawaiian or Japanese names (he'e and tako).

In Hawaii Octopus is also a popular fish bait.

Imagine having it so readily available!

Octopus is a common food in Mediterranean cuisine. 

On the Tunisian island of Djerba, people catch them by taking advantage of the animals' habit of hiding in safe places. In the evening they put ceramic pots on the sea bed. The next morning they check them for octopuses. 

In the Greek islands octopuses are often caught by spear fishing close to the shore. 

No matter how you catch them, octopus needs to be cooked a good long time.  

                        Stuffat tal-Qarnit

Clean and wash

octopus, about 2 pounds

Cut in small portions.

Simmer in salted water until tender.

While the octopus is cooking, start the stew.

In a dutch oven heat

2 Tablespoons olive oil 

Add

2 large onions, sliced

Fry until golden.

Add

1 Tablespoon tomato paste

2 cloves garlic, crushed

Cook 2 minutes.

Add

1 Cup red wine

8 olives

1 Tablespoon mint

1 teaspoon allspice

1/2 Cup raisins

1/2 Cup mixed nuts

the cooked octopus

3 Tablespoons lemon juice

Season with

salt and pepper to taste

Simmer gently for an hour.

You should stir it occasionally.

Add more liquid (either water or wine) if it becomes too dry.

About ten minutes before serving add

1 Cup peas

Simmer for 10 minutes.

Serve hot with crusty bread or pasta.

Carmela Soprano's Neopolitan Style Stuffed Peppers

Father's Day is this weekend.

Yes, we've covered main courses.

And we've touched on desserts.

Now for a vegetable.

You wouldn't know it to look at him, but Paulie Walnuts has a sweet side.

He said he often makes a potatoes and egg sandwich to improve the guys' morale.

They are in a high stress line of work, after all.

His chapter My Nucci in Artie's The Sopranos Family Cookbook has nice easy recipes.

Except for the recipe for Neopolitan Style Stuffed Peppers.

It's not hard to make, but it does take a bit of time.

About Father's Day...

You could do the peppers' prep work the day before and refrigerate them.

Or you could prepare them while chatting with the company.

I mean, stuffing peppers is not brain surgery.

And sitting together to prepare food is a good thing.

Want another do-together recipe?

My Ma's ravjul were often made at family gatherings.

Small, deep-fried ravjuletti are popular in Malta as an appetizer.

I don't know what happened when I counted the recipes.

I know this was supposed to be the last recipe.

But, after this recipe, there'll be another Neopolitan vegetable recipe.

Think of it as a bonus.

Hints:

Look for oil-cured black olives.

Gaeta olives would work well in this recipe.

This recipe is a bit salty.

If that can cause a problem, cut back on the capers.

                        Neopolitan Style Stuffed Peppers

Serves 6

Trim the ends from

2 medium eggplants (about 1 pound)

Cut them into 3/4 inch cubes.

Place them in a colander over a plate.

Sprinkle them with 

salt

Let drain for an hour to remove the bitterness.

Oil a baking pan that is just large enough to hold the upright peppers.

With a small knife, cut out the stems from

6 large red, yellow or green bell peppers

Remove the seeds and the white membrane.

Rinse the eggplants and pat dry with paper towels.

In a large deep skillet pour

1/2 Cup olive oil 

Heat oil over medium heat.

Add the eggplant and cook, stirring occasionally, about 10 minutes.

Stir in

3 medium tomatoes, peeled, seeded and chopped

3/4 Cup black olives, pitted and chopped

6 anchovy fillets, finely chopped

3 Tablespoons rinsed and drained capers

1 large garlic clove, finely chopped

3 Tablespoons chopped fresh flat-leaf parsley

pepper to taste

Bring to a simmer and cook for 5 minutes.

Stir in

1/2 Cup plain dry bread crumbs

Remove from heat.

Preheat the oven to 450º

Stuff the eggplant mixture into the peppers.

Stand the peppers in the prepared pan.

Sprinkle with

1 Tablespoon plain dry bread crumbs

Drizzle with

3 Tablespoons olive oil  

Pour around the peppers

1 Cup water

Bake for 60 minutes, until the peppers are tender and lightly browned.

Serve hot or at room temperature.

Would I make Neopolitan Style Stuffed Peppers again?

You have to ask?  I'm Maltese.

We practically invented stuffed vegetables.

And I can imagine sitting and making them with Ma, like when we made ravioli.

One recipe down.  One more to go. 

Carmela Soprano's Spaghetti Puttanesca - Whore's Style Spaghetti

Tomorrow's my birthday.

I'm still a little rattled by the Jay Leno turning 63 kerfuffle.

I could do with a heavy dose of carbs.

it's time to visit the shrink, Dr. Jennifer Melfi, M.D., M.A., M.F.T.

I know she is nowhere near 63.

But she always tries to help, no matter how old her client is.

Bingo!!

Jennifer's chapter Rage, Guilt, Loneliness, and Food in Artie's The Sopranos Family Cookbook has a nice simple spaghetti sauce recipe, Spaghetti Puttanesca.

It's a classic, kind of like the classic opera Carmen.

Yes, Puttanesca is Italian for whore.

It's more commonly known as Spaghetti alla Puttanesca (whore's style spaghetti).

The earliest known mention of it is in a 1961 Italian novel.

There are some other variations of Spaghetti Puttanesca.

With anchovies, without anchovies.

With green peppers, without green peppers.

With crushed red pepper, without crushed red pepper.

With Extra Virgin olive oil, or with oil that's been around.

Hey, different strokes for different folks.

Hint:

If you have fresh tomatoes, you can substitute

2 1/2 pounds ripe plum tomatoes, peeled, seeded and chopped

The sauce also goes well with penne, bucatini, linguine and vermicelli.

Make it a dinner and a movie night…

Rent Sophia Loren's Yesterday, Today and Tomorrow.

Ah, the sixties!

                        Spaghetti Puttanesca

Serves 4 to 6

In a dutch oven place

1/3 Cup olive oil

Add

3 garlic cloves, finely chopped

pinch of crushed red pepper (or 1 small dried peperoncino, crumbled)

Cook over low heat until the garlic is golden.

Raise the heat to medium and add

1 28 to 35-ounce can Italian tomatoes, drained and chopped

1 teaspoon dried oregano

pinch of salt

Simmer for 15 to 20 minutes, until the liquid is reduced.

Stir in

1/2 Cup pitted and chopped oil-cured olives

1/4 Cup capers, rinsed

8 to 12 anchovy fillets, drained

1/4 Cup chopped fresh flat-leaf parsley

Cook for 2 minutes more.

WHILE THE SAUCE IS SIMMERING, in a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound spaghetti

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

Drain the pasta and place it in the sauce.

Toss the pasta until it is coated.

Serve immediately.

Would I make Spaghetti Puttanesca again?

Sure, It's easy.

So is Sophia in Yesterday, Today and Tomorrow.

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

Works for me….

One recipe down.  Seventeen more to go.

Carmela Soprano's Calamari Ripieni / Stuffed Squid in Tomato Sauce

Today is the start of Passover, an important time for the Jewish people.

On Friday it will be Good Friday, and on Sunday it will be Easter.

It's almost the end of Lent!

This isn't just a special time for folks of the Judeo-Christian tradition.

Tomorrow is Holi, a Spring festival celebrated by Hindus as a festival of colours.

The backstory is that viruses and colds are caused by Spring's weather changes. 

The playful throwing of natural coloured powders made from traditionally medicinal herbs prescribed by Āyurvedic doctors is supposed to help.

Well, everybody is laughing and laughter is the best medicine, so why not?

The third full moon of 2013 will happen tomorrow night.

Three already… time sure flies!

A few weeks ago I posted a recipe for Carmela's Fried Calamari.

There was also information about squid and other ways you can serve it.

I was asked if squid always has to be fried.

No, it doesn't.

A couple of years ago I posted about Carmela's and Ma's octopus recipes.

Artie's chapter Mia Cucina in The Sopranos Family Cookbook has a recipe for
Stuffed Calamari, Calamari Ripieni.

There is also a recipe for a tomato sauce.

If the idea of eating squid makes you squeamish - or you can't find it in your store - the sauce would also be nice with other seafood.

If you are using fish, adjust the simmering time, since fish doesn't need tenderizing
as the squid does.

It's a nice sauce for lobster or jumbo shrimp.

Yes, I know that sounds funny. 

Hint:

The skillet for making the sauce should be large enough to hold the squid in a single layer.  You want to evenly stew the bodies.

Yes, I know that sounds funny, too.

                        Calamari Ripieni

Serves 6 to 8

The Squid

Rinse thoroughly inside and out

2 1/2 pounds calamari

Set the bodies aside.

Chop the tentacles with a large knife or in a food processor.

In a medium skillet place

2 Tablespoons olive oil

1 garlic clove, minced

Cook over medium heat 1 minute.

Stir in the chopped tentacles.

Cook, stirring, 2 minutes.

Add

1/2 Cup plain bread crumbs

2 Tablespoons chopped fresh flat-leaf parsley

2 Tablespoons chopped Gaeta olives

2 Tablespoons chopped rinsed capers

1/2 teaspoon dried oregano

salt and pepper to taste

Let cool.

With a small spoon, stuff the bread crumb mixture into the calamari bodies.

Do not fill them more than half full.

Pin the calamari closed with wooden toothpicks.

The Sauce

Pour into a deep heavy saucepan or large skillet

1/4 Cup olive oil 

1 garlic clove, lightly crushed

Cook over medium heat 1 minute.

Add the calamari.

Cook, turning them gently, 2 minutes on each side.

Add

1/2 Cup dry red wine

Bring to a simmer.

Add

2 Cups Italian peeled tomatoes, with their juices

pinch of crushed red pepper

salt to taste.

Bring to a simmer.

Partially cover the pan and cook for an hour, 

turning the calamari occasionally.

If the sauce becomes thick, add water.

Serve hot.

Would I make Calamari Ripieni again?

No.

It's a nice recipe.

But I don't cook squid that often.

And, when I do, I'd rather make Ma's Qarnit Stew.

One recipe down.  Twenty-nine more to go. 

Carmela Soprano's Orange and Fennel Salad

Wishing you a very Happy New Year!!

For many of us the holiday season is over.

And we have the extra pounds to prove it.

It's time to get back to our day to day lives.

It's time to eat healthy again.

It's time to visit the good Doctor, Jennifer Melfi.

There are some easy and low calorie recipes in Jennifer's chapter 

Rage, Guilt, Loneliness, and Food in Artie's The Sopranos Family Cookbook.

That shouldn't come as a surprise.

She's not a dietician.

But she does know a thing or two about what makes folks overeat.

And I'm not talking about the great traditional holiday recipes.

So, it's time to have a few salads.

Yes, some of the produce available during the winter can make a very good salad.

Don't worry, they can taste good, too.

And they're usually cheap.

A dietary two-fer, so to speak.

Not a bad thing to remember while waiting for the bills.

Fennel bulb is in the produce section.
Now you know how to serve it.

If you're Ukrainian… file these recipes away for after the holidays.

We're all in this together.

                        Orange and Fennel Salad

Serves 4

Arrange alternately on a platter slices from

2 large navel oranges, peeled and cut crosswise into slices

1 medium fennel bulb, trimmed and very thinly sliced

Scatter over the slices

1/2 red onion, very thinly sliced

12 black olives

Drizzle with

3 Tablespoons extra virgin olive oil

Sprinkle with 

Salt

Serve.

Would I make Orange and Fennel Salad again?

Sure.

I also found this recipe a good way to use up some of the mandarin oranges.

That was a two-fer - buy one 8 pound box, get one free.

Every little bit helps.

One recipe down.  Fifty-nine more to go.