Panzanella with Shrimp and Fennel

Great summer salad! Adapted from Lidia Bastianich’s Celebrate Like an Italian.

 

Panzanella with Shrimp and Fennel

  • Servings: 4 to 6
  • Difficulty: easy
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Ingredients

  • 1 1-2 day old bread cut into cubes, (about 6 cups)
  • 3 beefsteak tomatoes
  • 1 small fennel bulb, trimmed and slice thinly
  • 1 bunch scallion, white and green parts chopped
  • 1/2 English cucumber, sliced into half-moons
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 pound medium shrimp, peeled ad deveined

 

Directions

  1. Preheat oven to 350 degrees. Spread the bread cubes on a baking sheet, and toast until crisp but not browned. About 7 minutes. Let cool.
  2. In a large bowl, combine the tomatoes, fennel, scallions, and cucumber. Sprinkle the vinegar and 1 teaspoon of salt. Toss well.  Add the bread cubes, toss to soak in the vinegar. Drizzle with the 1/2 cup of olive oil. Set aside.
  3. Add the remaining 2 tablespoons of oil to large skillet over high heat. Add the shrimp and season with salt. Cook until the shrimp is cooked through for about 3 minutes. Let cool for 5 minutes.
  4. Add the shrimp to the salad and toss well.

 

Panzanella with Shrimp and Fennel

Great summer salad! Adapted from Lidia Bastianich’s Celebrate Like an Italian.

 

Panzanella with Shrimp and Fennel

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

IMG_0570

 

Ingredients

  • 1 1-2 day old bread cut into cubes, (about 6 cups)
  • 3 beefsteak tomatoes
  • 1 small fennel bulb, trimmed and slice thinly
  • 1 bunch scallion, white and green parts chopped
  • 1/2 English cucumber, sliced into half-moons
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 pound medium shrimp, peeled ad deveined

 

Directions

  1. Preheat oven to 350 degrees. Spread the bread cubes on a baking sheet, and toast until crisp but not browned. About 7 minutes. Let cool.
  2. In a large bowl, combine the tomatoes, fennel, scallions, and cucumber. Sprinkle the vinegar and 1 teaspoon of salt. Toss well.  Add the bread cubes, toss to soak in the vinegar. Drizzle with the 1/2 cup of olive oil. Set aside.
  3. Add the remaining 2 tablespoons of oil to large skillet over high heat. Add the shrimp and season with salt. Cook until the shrimp is cooked through for about 3 minutes. Let cool for 5 minutes.
  4. Add the shrimp to the salad and toss well.

 

Poached Salmon Salad

A fantastic salad for the summer! It would also make a nice presentation on a buffet table.  Adapted from Lidia Bastiniach’s Celebrate Like an Italian cookbook.

 

Poached Salmon Salad

  • Servings: 6 as a main course, 8 as an appetizer
  • Difficulty: easy
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Ingredients

Salmon

  • Kosher salt
  • 1 cup dry white wine
  • 1 lemon, sliced
  • 1 handful sprigs fresh dill
  • 2 fresh bay leaves
  • 1/2 teaspoon back peppercorns
  • 2 pounds center-cut salmon fillets

 

Salad

  • 1 1/2 teaspoon kosher salt, plus more for cooking water
  • 2 bunches medium-thick asparagus, trimmed, and peeled (about 2 pounds)
  • 2 hard-boiled eggs, yolks and whites separated
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine
  • juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 2 to 3 tablespoons grated fresh horseradish
  • 1 1/2 cup thinly sliced radishes
  • 2 tablespoons chopped fresh dill

 

Directions

  1. For the salmon, put 6 cups of water in a straight-sided skillet enough to hold the salmon in one layer. Season the water liberally with salt, and add wine, lemon slices, dill, bay leaves, and peppercorns. Bring to a simmer and cook for 10 minutes. Then slide the salmon into the simmering  water. Simmer gently for about another 10 minutes or until the salmon is cooked through. Remove from pan and set aside to cool.
  2.   For the salad, bring another large pot of salted water to a boil, and add the asparagus. Simmer till tender, abut 8 minutes. Drain, cool under cold water and pat dry. Spread the asparagus on a serving platter.
  3. In a food processor, combine the egg yolks, mustard, white wine, lemon juice, teaspoon of salt and the horseradish. Combine to thick paste and and drizzle in the olive with the machine is still on for a thick dressing.
  4. Drizzle a few tablespoons of the dressing over the asparagus. Flake the salmon in large chunks  into a large bowl. Chop the egg whites and add to the bowl along with the radishes and dill.  Season with the remaining salt. Drizzle with the rest of the dressing, toss well and serve over the asparagus.

 

 

 

Layered Beef, Cabbage, and Potato Casserole

Comfort food! Great dish for a cold and snowy day. Another great recipe from Lidia Bastianich’s show, Lidia’s Kitchen. I have provided a recipe below with a good guess on the measurements.  It can easily be cut in half for 4 servings as I had to.

 

Layered Beef, Cabbage, and Potato Casserole

  • Servings: 8 to 10
  • Difficulty: easy
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Ingredients

For the pestata:

  • 6 garlic cloves
  • 1/2 cup sage leaves
  • 1/4 cup  fresh rosemary needles
  • salt
  • olive oil

For the casserole:

  • 3 to 4 pound beef, shoulder cut
  • 3 pounds red potato, sliced
  • head of cabbage, shredded
  • 2 cups or more of Fontina cheese, grated
  • 1 stick of butter
  • 1 cup of white wine
  • salt

 

Directions

  1. Place the garlic, sage, rosemary and salt in a food processor. Drizzle the olive oil while processing.  Should look like a pesto sauce.
  2. Slice the beef into 1-inch slices, and place in a bowl.
  3. Slice the potatoes with skin on, into 1/4 inch slices. Place in a separate bowl.
  4. Shred the cabbage and place in another bowl.
  5. Pour half the pestata in the beef, making sure each slice has marinate. Add salt.
  6. Pour the rest onto the potatoes, making sure all slices are marinated. Add salt.
  7. Layer half the potaotes in a buttered casserole. Layer haf the cabbage on top. Layer all the meat on top. Add the rest of the potaotes. And then add the rest of the cabbage. Pour the white wine over. Cover with foil and bake in a 375F degree oven for about 2 hours or more. Check for meat tenderness.
  8. Uncover and cover the top with the cheese. Place back in the oven uncovered. Bake for another 30 minutes or until the cheese is all melted and browned.

 

Braised Broccoli Rabe

A quick and easy side dish from Lidia Bastianich’s, Lidia’s Kitchen.

Wash and peel the ends of the broccoli rabe, like an asparagus. Add 3 tablespoons of olive oil in a large skillet with a lid. Slice 3 to 4 cloves of garlic and saute in the oil till fragrant. Add the broccoli rabe, teaspoon of hot pepper flakes salt and 1/2 cup of water. Cove and cook for about 10 minutes, turning occasionally.

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