How to Make Lobster Fra Diavolo

Lobster's back.

First there was creamy lobster risotto. Now it's Lobster Fra Diavolo, a treasured Italian-American dish characterized by a spicy sauce for pasta or seafood. Fra Diavolo, was the king of pasta in the 1990's. (I know this because it was Jeff's favorite entree to order at a "nice" restaurant when we were dating.)

The last time Jeff ate lobster fra diavolo, Whitney Houston's "I Will Always Love You" was a number one hit. Though Jeff will always love lobster fra diavolo, he doesn't feel similarly toward Whitney, so I decided not to invite her to our lobster dinner. I asked Frank, our oldest and dearest crooner, to come instead, because Italian food always tastes better with ol' blue eyes.



Lobster Fra Diavolo
Serves 2
Print recipe only here.

1 (1.25 pound) live lobster
2 teaspoons olive oil
2 shallots, diced
1 (14.5 ounce) can diced or crushed tomatoes, preferably San Marzano
1/2 cup dry white wine
1 teaspoon dried crushed red pepper flakes
2 teaspoons fresh oregano, chopped
1 tablespoon fresh Italian parsley, chopped
1 tablespoon fresh basil leaves, chopped
salt, to taste
1/4 pound spaghetti

Bring a large pot (big enough to submerge the lobster completely) of salted water to a boil. To kill the lobster, hold a butcher knife over its head, about an inch behind its eyes; puncture and slice forward in one motion. Plunge the lobster head first into the boiling water for 7-8 minutes. The shell should be bright red, though the meat will finish cooking in the risotto. Remove the lobster from the pot, rinse, and allow to cool.

To remove the meat, twist off the claws; crack them open with nut crackers, and extract the meat. Bend the lobster's body back from the tail until it cracks; remove it. Then push the tail meat out. Crack the lobster body open and break off the legs; use a skewer to push the meat out of the legs.

To make the sauce, heat olive oil in a large skillet over medium-high heat. Add the shallots and saute for 3-5 minutes, or until translucent. Add the tomatoes with their juices, wine and crushed red pepper. Simmer until the sauce thickens slightly, about 8-10 minutes.

Meanwhile cook spaghetti in salted water for 10 minutes, or until al dente, fully cooked yet firm to the bite.

Add the lobster meat to the sauce and toss well. Heat through 1-2 minutes. Add the cooked pasta to the pan and toss well. Turn off heat. Stir in the fresh herbs and season with salt. Garnish with additional fresh herbs and serve immediately.

You might also like:

Grilled Lobster (there's a video!)





Individual Pesto Lasagnas





Penne with Fresh Ricotta and Baby Heirloom Tomatoes





Penne with Italian-American "Gravy," Meatballs, and Sausage

Hey! Today is the last day to enter for your chance to win FREE Kona Kampachi fish from Hawaii!
Click here for details.

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Wild Arugula, Cantaloupe, and Watermelon Salad with Prosciutto and Blue Cheese

My mom has been pairing prosciutto with cantaloupe and melons from the time when cordless phones were first introduced (you had to pull out the long telescope antenna, and could hear yourself on your radio if you stood too close).

Lately, it seems everyone is touting melons and savory cured meats as the greatest thing since the iPhone 3G. But this combo is still old skool at our house. You really can't go wrong -- melon's inherent sweetness is always deliciously magnified by the salty, savory prosciutto, no matter how much technology has changed.

This simply chic salad is a send-up to my mom's appetizer: spicy wild arugula is paired with the season's juiciest cantaloupe and watermelon for a refreshingly tangy salad that pairs beautifully with grilled fish, meat, or pasta dishes. This salad isn't part of my Super Satisfying Salads Series though. Despite its alluring flavors, I could not classify prosciutto and blue cheese as health foods. But, boy, are they worth an extra 20 minutes on the elliptical.

Wild Arugula, Cantaloupe, and Watermelon Salad with Prosciutto and Blue Cheese
Makes 4 servings
Print recipe only here.

Dressing:
1 tablespoon extra virgin olive oil
2 tablespoons white balsamic vinegar
1 teaspoon lemon juice
1 tablespoon fresh basil or parsley, finely chopped
salt and freshly ground black pepper, to taste

Salad:
8 cups wild arugula**
1/2 cup watermelon balls
1/2 cup cantaloupe balls
2 ounces thinly sliced prosciutto
2 tablespoons crumbled blue cheese
2 tablespoons toasted pine nuts

To make the dressing, whisk all of the ingredients in a small bowl and set aside.

To prepare the salad, place arugula, watermelon, and cantaloupe in a large bowl; coat with dressing and toss gently. Divide the salad among 4 plates. Top with prosciutto slices, crumbled blue cheese and toasted pine nuts. Garnish with additional basil or parsley, if desired.

**Wild arugula is a slightly darker shade of green than regular arugula, has delicate fluted leaves, and packs a more intense peppery flavor. Once only available at farmers' markets and specialty organic markets, it is now showing up at many supermarkets, including Trader Joe's. TJ's carries both organic and conventional wild arugula for just over $2.00 for a 7-ounce bag.

You might also like:

Watermelon and Green Olive Salad





Wild Rocket (Wild Arugula) Pasta





Looking for more savory watermelon recipes? Check out my latest piece, Watermelon Confidential, Dessert And So Much More, on NPR's Kitchen Window.

And check out Allen's week's worth of wonderful watermelon recipes over at Eating Out Loud.

On a separate but important note, most of you know that Sher of What Did You Eat? died unexpectedly of a heart attack recently. In her memory, Lia of Swirling Notions is hosting an online fundraiser in conjunction with WomenHeart, the National Coalition for Women with Heart Disease. To learn more, please see Lia's announcement.

I Heart Mom's Stuffed Artichokes

You asked for it, and here it is: The recipe for my mom's stuffed artichokes.

I could tell you all about artichokes: how they date to antiquity, how they're actually edible flower buds, and how the heart (the most delectable part) is the caviar of vegetables. But you can read what I wrote here for that.

Today I want to focus on my mom's stuffed artichokes. I've been making stuffed artichokes with my mom since I was about 6 years old. When my hands were still too small to tackle the prickly, cactus-like leaves of the artichoke, I was in charge of making the stuffing. There was something indescribably satisfying about it: first I wet the stale Italian bread and squished in between my fingers, then I grated lots of cheese and added a slew of black olives (which, by the way, made lovely finger extensions). It gave "playing with your food" a whole new perspective.

When I got a bit older, I learned how to properly clean an artichoke (which is no easy task). Maybe that's why I appreciate them so much today.

Ironically, my mom never ate her stuffed artichokes. She always made them for my dad and me. After I moved away from Rhode Island, I didn't make artichokes for a long time. They'll never be as good as Mom's, I'd say. Then one spring day I asked my dad if Mom had made any stuffed artichokes lately. He lamented, "she doesn't like making them now that you're not home to have them." So strangely none of us was making or eating artichokes anymore.

This changed one Sunday after we moved to California, where virtually 100% of US artichokes are grown, including colossal Big Hearts. Upon seeing them for the first time, I audibly gasped. They were enormous-- about 6 inches across with 6-8-inch- long stems. I bought two. My mom talked me through the process of making them (there was never a recipe). They were good (not as good as Mom's), but good.


Big Heart artichoke at left and Globe artichoke at right

I've gotten much better at cooking artichokes over the last 5 years, and when my parents visited a couple of months ago, I surprised my dad with the BIGGEST Big Heart artichoke I have ever seen. It weighed nearly 3 pounds! The only problem was it took 2 hours to cook. Remember, the bigger the artichoke, the longer the cooking time. And please don't believe people who say big artichokes have no flavor. They do.

So next time you're at the market, pick up a couple of artichokes, and follow my Artichokes 101 guide for cleaning and cooking them. Then make my mom's stuffed artichokes. You won't be disappointed.

I'm sending my stuffed artichoke to Laurie of Mediterranean Cooking in Alaska and Kalyn of Kalyn's Kitchen's for this week's round of WHB hosted by Laurie. I mean, really, it's just too big for one person to eat.

Speaking of Mom and Rhode Island, have you met Mary of Sweet Mary? I discovered her blog when I peered into her kitchen pantry a few weeks ago at Lydia's; we have become regular visitors since. Mary lives in Rhode Island and graciously interviewed me for her blog. Why not say "hi" to Mary and check out her sweet recipes like Dad's Favorite Italian Cake, or her hilariously named I Hate Winter Where the Hell is Spring Pie. With a name like that, it's gotta be "wickit awesome!"'



Italian Stuffed Globe Artichokes
Makes 2
Print recipe only here.

You could stuff just the cavity of the artichoke, but where's the fun it that? Stuffing the leaves makes a more impressive presentation and makes it more fun to share (if you want to).

2 globe artichokes, about 1 pound each
2 trimmed, peeled, and diced artichoke stems
1 lemon, cut in half (for rubbing the artichoke)

Stuffing:
1 teaspoon extra virgin olive oil
1/2 loaf stale Italian bread, torn into small pieces
1 tablespoon extra virgin olive oil
1/4 cup Kalamata olives, finely chopped
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh minced parsley
1 tablespoon fresh minced basil
1/4 cup grated Reggiano-Parmigiano cheese
1 tablespoon toasted pine nuts
salt, to taste

For the cooking pot:
1 lemon, sliced (for cooking)
1 tablespoon extra virgin olive oil, plus 2 teaspoons

To make the stuffing, cut stale bread into a few thick slices and moisten with warm water. Wet the bread just enough to soften it but not soak it. If it's too wet, then just squeeze it dry with your hands. Tear the bread into small pieces (about 1/2-inch), and place in a large bowl.

Meanwhile place an artichoke on a cutting board and cut off the stem. Using a sharp knife, remove the fibrous outer part of the stem and discard. Cut the remaining center of the stem into long, thin strips, then dice. Place in a small skillet with 1 teaspoon olive oil over medium heat, for 2-3 minutes, or until lightly browned. Add to the bowl of bread. Add 1 tablespoon extra virgin olive oil, chopped olives, crushed red pepper flakes, parsley, basil, and cheese and mix well.

To toast the pine nuts, place in a small dry skillet over medium heat for about 1 minute, or until golden brown. Shake the pan handle gently to ensure even toasting. Add to the bowl of bread and season generously with salt. Mix the stuffing well with your hands, breaking up any large pieces of bread. If it seems too dry or crumbly, add a little more olive oil or water; if it's too moist, add a bit more bread. I usually taste it at this point and adjust the seasonings as necessary. (If making the stuffing ahead, then place in an air-tight container and store in the refrigerator up to 3 days).

To clean the artichokes, cut off the stem from 1 artichoke (which you’ve already done for the stuffing) and set aside. Cut off the top ½ inch the artichoke and discard. Using a pair of kitchen shears, trim off the tips of the remaining leaves. Rub the leaves all over with a lemon half.

Using your thumbs, gently separate the leaves (the fresher the artichoke, the tighter the leaves). Pull out the purple tipped leaves from the center and several surrounding yellow leaves until you reach the fuzzy choke. Using a small spoon, scoop out the choke until no fuzzy remnants remain. Then squeeze some lemon juice inside the cavity to keep it from oxidizing, or turning brown. Repeat with second artichoke.

To stuff the artichokes, begin by placing 2-3 tablespoonfuls of stuffing into the cavity of each artichoke to prevent the leaves from closing up over it. Then using your hands, fill each leaf with about 1/2-1 teaspoon full of stuffing, starting at the outermost leaves and working your way toward the center. Try not to over stuff the leaves early on, in case you run out of stuffing by the time you get to the second artichoke! You can always go back and add more stuffing if you’d like.

To cook the artichokes, use a large deep sauce pan and fill it with 3 inches of water. Add a whole sliced lemon and 1 tablespoon olive oil to the water. Place stuffed artichokes in the pan close together so they don’t tip over. Drizzle each with one teaspoon of extra virgin olive oil. Cover tightly with a lid and bring to a boil for 10 minutes. Then lower the heat to a simmer, keeping the pan only partially covered, and cook for 45-60 minutes, or until leaves are tender.

To check for doneness, try pulling a leaf from the artichoke, it should come out easily; too much tugging means it needs to cook more. You can also get a long, think knife and insert it into the center of the artichoke; it should easily go through to the heart. Lift the knife straight out so you don’t cut the heart.

Transfer cooked artichokes to a large plate or shallow bowl and let cool for 5 minutes before eating. They can also be kept warm by loosely covering with foil and eating within 15- 20 minutes.

You might also like these other Mom-inspired dishes:

Pizza Chena (also called Pizza Gaina) a colossal Italian meat and cheese pie



Savory Sausage and Fennel Galette





Hello Dolly Cookie Bars




Italian Pignoli (Pine Nut) Cookies




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How to Make Easter Pizza Chena (Pizza "Gaina")

Next week, Italian women everywhere will be knee deep in eggs, butter, sugar, and ricotta cheese -- it's time for making Easter pies. Easter, as with most holidays for Italians, is a time for culinary celebration.

Both sweet and savory pies are a hallmark of an Italian Easter. Last year I shared the story of my grandmother's famous Italian Easter ricotta pie with pineapple that solidified her place as the best ricotta pie baker in the family. Then, last Sunday, I shared my personal favorite: sweet Easter rice pie. I'd feel remiss if I didn't share the granddaddy of all Easter pies: Pizza Chena.

Every year my grandmother made countless delicious Easter pies. And every year starting several weeks before Easter, anyone who even remotely knew her would start visiting or calling her. Their motive: to butter her up enough to get a piece of her Pizza Chena.

Nan, as my mother would say, "was dumb as a fox;" she knew when people were only after her Pizza Chena, and she wasn't going to give it to just anybody. That's because it was time-intensive and expensive to make. Of course, her mailman always got a piece because he would tell Nan that of all the Italian women in the neighborhood her Pizza Chena was the best. (Not too subtle, but it worked every time.)


(layering the Pizza Chena)

Since Nan moved into an Alzheimer's unit several years ago, we haven't had Pizza Chena. It's one of a few dishes that my mom lost the desire to make after Nan wasn't able to cook anymore. So my mom was both delighted and nostalgic when I called her for the recipe.

Pizza Chena, a Neapolitan dialect term meaning “full pie,” is a colossal two-crusted savory pie stuffed with various Italian meats, cheeses, and eggs. All of that savory “fullness” is encased in either a flaky pastry crust or, as my family made, a satisfyingly chewy pizza dough crust.


(trimming the dough)

Pizza chena, is often mispronounced by Italian-Americans (including my family) as “Pizza Gaina.” We always joked that when you eat it you "gain-a" a lot of weight.

There are many regional differences in making Pizza Chena; my grandmother made hers with hot sausage, fresh basket cheese, mozzarella, and hard boiled eggs, preferences passed down from her Campanian mother-in-law. Thank goodness her mother-in-law, known as "Big Nana," liked my grandmother so much. If she didn't, then my family might never have enjoyed so many of these scrumptious Easter dishes.

(pinching the dough)

When Jeff called my dad to tell him how delicious my Pizza Chena was last week, he asked if we had eaten it all. "All of it? Dad, there's enough 'Pizza Gaina' for 12 people!" Jeff said.

My dad replied, "You know, 'Pizza Gaina' freezes really well. You could just slice the rest of the pie and freeze the individual pieces. Then you could take out a couple when company comes." (Not too subtle, but it works every time.)

I wanted to surprise him, but what the heck. Don't worry, Dad, there are a couple of thick wedges of Pizza Chena in the freezer with your name on them.

(adding the egg wash)

I'm sending this special recipe to a special blogger friend, Alanna of A Veggie Venture, who is hosting Pi Day, in honor of pi, the mathematical constant of 3.14 and a trillion more digits. Just the thought of pi brings back nightmares of high school geometry, but I persevered because I couldn't pass up sharing this amazing recipe with you.

I just realized that my friend Chris from Melecotte is guest hosting this month's Apple and Thyme event (created by the ladies of Vanielje Kitchen and The Passionate Palate), so I had to submit this story to her. Chris also writes lovingly about her family, so check out her blog if you're not familiar with it.

Here's how to make traditional Italian Pizza Chena (for Easter or any time of the year):

Italian Pizza Chena
Serves 10-14
Print recipe only here.

Dough:
Makes approximately 2 pounds.

1 packet of active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups of warm water
5-6 cups all-purpose flour
2 tablespoons olive oil

Filling:
1 teaspoon olive oil
1/2 pound fresh, hot Italian sausage (in casing)
1/2 pound capocollo, thinly sliced
1/3 pound Genoa salami, thinly sliced
1/3 pound pepperoni, thinly sliced
1 pound fresh basket cheese***
1/2 pound mozzarella cheese, thinly sliced
1 dozen eggs (8 will be beaten, 4 will be hard boiled)
1/3 cup minced fresh flat leaf parsley
15-20 cranks freshly ground black pepper
1 egg beaten with 1 teaspoon water for egg wash

In a large bowl, dissolve in 2 cups of warm water, yeast, sugar, and salt. Using a spoon, gently blend. Add 5 cups of all-purpose flour and 2 tablespoons of olive oil to start. Blend with a spoon just until the dough starts to form, then using your hands, transfer to a floured surface.

Knead well, adding flour if it’s too sticky, until the dough becomes springy and smooth. It should take a good 5-10 minutes of vigorous kneading. It will be soft and silky when done.

Place the dough ball in a large, clean bowl coated with olive oil and rub some olive oil on top of the dough. Cover with a clean, dry dishtowel and let rise in a warm, draft-free area until doubled in size (at least 2 hours). (For more tips on making fail-proof pizza dough, click here.)

Meanwhile, fill a large, heavy-bottom saucepan halfway with water. Bring to a light, rolling boil, and place four room temperature eggs in the water. Maintaining a light, rolling boil, cook them for 18-20 minutes. Using a slotted spoon, remove the eggs, place in a colander, and run under cool water. Tap the eggs against the counter top to crack the shells; remove the shells, and rinse the boiled eggs under cool water. Slice thinly and set aside.

Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Remove the sausage from its casing and add to the pan. Cook for 5-6 minutes, or until browned and crispy. Transfer to a small bowl and set aside.

Place oven rack in center of oven and preheat to 350 degrees F. Brush the inside surface of a 10 X 3 spring form pan with olive oil.

Once the dough is risen, punch it down to release air bubbles. Transfer dough to a lightly floured surface, divide in half, and roll one half into a 12-inch round. Transfer the dough to a 10-inch spring form pan. Using your hands, fit the dough snugly in the pan, gently stretching it to hang 1 inch over the edge of the pan.

In a medium bowl, whisk together the 8 eggs, parsley, and black pepper.

Fill the inside of the dough with alternating layers of sliced meats, cheeses, and sliced hard-boiled eggs. After 5-6 layers, pour half of the egg mixture over the filling allowing it to seep down. Continue layering the meats and cheeses, then pour the remainder of the the egg mixture evenly over the top. You should have enough for 10-12 layers.

On a lightly floured surface, roll out the second half of the dough to a 12-inch round. Place the dough over the filling, and using a sharp knife, trim excess dough until it just meets the rim of the pan.

Using your fingertips, pinch the edges of the dough together, and gently roll the bottom layer over the top layer creating a seal. Then pinch the dough between your thumb and index finger creating a slightly fluted edge all around. Brush the top of pie with the egg wash.

Bake pie for 60- 75 minutes, or until the crust is golden brown. Remove from the oven and allow to cool at least 20-25 minutes. Release the spring and transfer the pie to a serving plate. Cut into wedges and enjoy at room temperature.

Leftover pizza chena can be stored in an air-tight container in the refrigerator for 5-7 days. Individual slices can also be wrapped tightly in tinfoil and placed in a heavy-duty freezer bag for up to two months.

***Fresh basket cheese is a semi-soft cheese that is used primarily for binding ingredients together. It can be found at Italian markets and cheese shops. If you can't find it, then substitute one (15-ounce) container of ricotta cheese (drained) and whisk it with 2 large eggs.

You might also like these savory Italian calzones, pizzas, and sandwiches:

• Spinach, Nutmeg, and Ricotta Pie
• Broccoli Rabe and Sausage Sandwich with Provolone
• Patriots' Potato Pizza
• Homemade Pizza with Fennel Sausage and Rapini (includes tips for making great homemade pizza dough)

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Traditional Italian Easter Rice Pie

An actual conversation between Food Blogga and her mom last week:

"Hi, Mom. Can I have your recipe for rice pie?"

"You mean Nan's recipe? I've always made Nan's recipe."

"OK, then can I have Nan's recipe for rice pie?"

"What for, your ba - log?"

"Yeah, I want to do a post on Italian Easter pies."

"Ooh, isn't that nice, honey."

(silence)

"So, do you still have the recipe?"

"Yeah, first you start with -- "

"What, you found the recipe already?"

"Aaaa-y I've been makin' rice pies for so many years, I know it by heart. First, you start with 2 dozen eggs, then you add --"

"Two dozen eggs? Ma, it's just Jeff and me, remember?"

"Yeah, but you want it to come nice and thick. Plus, you only have it once a year, so you might as well make a big one."

"How big?"

"Make it in like a deep 15 X 13 inch dish."

"Ma, I couldn't even fit a dish that big in my kitchen cupboard."

"Well, if you had told me sooner, I would have sent you one. I've got a couple extra in the basement."

This is the essence of an Italian mom -- she always wants you to eat, and she's always ready to give you something.

Growing up in my family, Easter was defined by my mother's Italian rice pies and my grandmother's famous Italian Ricotta Pie with Pineapple, which was so good, it practically caused a family feud back in the day.

Of all the Easter pies, my favorite has always been rice pie (torta di riso). Though there are regional variations for it, most sweet rice pies are made from eggs, rice (usually Arborio), ricotta cheese, and citrus (orange, lime, or, most popularly, lemon).

What makes Italian rice pie so irresistible? It's like having two pies in one. When it bakes, a bottom layer of dense, chewy rice forms that is topped with a separate layer of creamy, lemon-laced custard. (I even added Meyer lemon zest because there is no such thing a rice pie that is too lemony.)

Rice pie is traditionally served alongside ricotta pie for Easter Sunday dessert, but I'll let you in on a secret: the best time to eat it is Monday morning. Rice pie is served at room temperature, and Easter Sunday night, the leftovers get wrapped and refrigerated. Come Monday morning, that same rice pie is even better -- imagine rich, ricotta pie, creamy panna cotta, and old-fashioned, chilled lemon pudding all rolled into one amazing pie.

You don't have to be Italian or celebrate Easter to enjoy rice pie; it's a wonderful dessert anytime of the year. Since it's not overly sweet, it also makes a lovely brunch dish. Plus, for a pie, it's pretty low maintenance. All the ingredients get mixed together, and it only has a bottom crust, so there's no fussy lattice work to worry about.

There is one caveat: Never use Uncle Ben's rice.

My mom used it once instead of the starchier Arborio; the rice separated and became mushy, causing the custard to collapse. It happened about 20 years ago, and she still mentions it every year. (I think she has PTPS -- Post Traumatic Pie Syndrome.)

Nan would be happy to know that her rice pie recipe is being sent to the lovely Barbara of Winos and Foodies who is hosting LiveSTRONG Day 2008. To celebrate her own survival of cancer and to raise awareness of the Lance Armstrong Foundation, Barbara would like you to share a recipe that contains yellow food and send it to her by April 19th. Need some inspiration? Check out last year's round-up of 149 yellow colored dishes including my Swordfish with Pineapple Mango Salsa.

Italian Easter Rice Pie
Makes 10-12 servings.
Print recipe only here.

Makes (one) 10.5-inch pie

Crust:
1 1/2 cups all-purpose flour
¼ cup sugar
½ teaspoon salt
½ teaspoon baking powder
¾ stick unsalted butter (chilled)
1 extra large egg or 2 small eggs
1-2 tablespoons ice water, or as much as needed

Filling:
1/2 cup uncooked Arborio rice
4 cups water or whole milk*

7 large eggs
1 cup sugar
2 teaspoons lemon extract (or the zest and juice of 1 Meyer lemon)
2 teaspoons pure vanilla extract
1 pound ricotta cheese (drained)

For the crust, combine flour, sugar, salt, and baking powder in the work bowl of a food processor fitted with a metal blade; pulse several times to combine. Add the butter and pulse about 10 times until the dough becomes pebbly in texture. Add the eggs and pulse repeatedly until the dough begins to stick together. Slowly add the ice water by the tablespoonful, while using a few long pulses. Add more drops of ice water as necessary, until the dough holds together well. Invert the dough onto a floured work surface. Form into a circle, flatten into a disc, wrap in plastic wrap, and refrigerate while preparing the filling. (Dough can be kept in the refrigerator for up to 2 days before continuing.)

If you don’t have a processor, then combine the dry ingredients in a bowl; add chunks of chilled butter, and using a pastry blender or two forks, chop the butter until it resembles little pebbles. At this point, add the eggs and ice water, and stir with a spoon until the dough begins to form. Using your hands and working the dough as little as you can, transfer it to a lightly floured surface. Knead until the dough holds together. Form the dough into a ball, flatten into a disc, wrap in plastic, and chill while preparing the filling. (Dough can be kept in the refrigerator for up to 2 days before continuing.)

To make the filling, place the rice and water in medium heavy-bottom saucepan and bring to a boil. Reduce the heat to low and cook the rice, uncovered, stirring occasionally for about 15-20 minutes, or until the water is absorbed and the rice is sticky. The rice should still be firm as it will finish cooking in the oven. Remove from heat and set aside.

Add the eggs and sugar to a large bowl and using a hand-mixer, beat until well combined. Add lemon extract and vanilla extract, and beat on low for about 10 seconds. Add the drained ricotta and beat on low for a few seconds until just combined. Add cooked rice and mix with a rubber spatula until well combined, making sure there are no clumps of rice. Place in the refrigerator.

Place a rack in the lower third of the oven and preheat to 375 degrees F. Coat the 10.5-inch pie plate with cooking spray. Turn out the dough onto a lightly floured surface and roll into an 11- inch circle. Transfer the dough to the prepared pie plate, gently pressing it into the bottom and sides. No fluted crust in necessary since, like a tart, the crust is flush with the filling. At this point, set the crust in the freezer for about 10-15 minutes to get it really chilled, which will make for a flakier crust.

Remove the chilled crust from the freezer and pour the filling to about 1/4 of an inch below the top of the crust, as it will puff up slightly when baking. Note: If you have some extra filling left over, then you can pour it into a small baking dish or ramekins for a crustless version, and follow the same baking instructions.

Bake for 1 hour or until the filling puffs up, turns golden, and is “set,” meaning it should not be jiggly when you gently move the pie plate from side-to-side. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.

Note: Though 1/2 cup arborio rice to 4 cups water or milk usually works perfectly, depending on the brand of rice, some absorb more, some less. If you find the rice is completely cooked after the 20 minutes and there is still some water left, you can simply drain it.

Note: I use a 10.5-inch pie plate, slightly larger than average. You can also make it in a 10-12- inch square or rectangular glass dish.

Note: Leftover rice pie can be stored in an air-tight container in the refrigerator for up to 3-4 days.

You might also like:

• Olive Oil Cake with Rosemary and Lemon
• Coconut Lemonquat Tea Cake
  
• Italian Pignoli Cookies
  
• Nan's Doughboys
  

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How to Make a Frittata Like My 99-year-old Italian Grandmother

When I was a kid, Lent never seemed that hard to me. I had to give up something I really loved like Snickers (which I seriously needed to cut back on anyway) and avoid meat on Fridays (which meant eating my grandmother's fri--taaa-taas). Eating Nan's frittatas was not a sacrifice.

Frittata is nothing more than eggs with vegetables, cheeses, or meats cooked into it. Yet, my grandmother's frittatas were always something special -- delicious, healthy, and comforting.

Whether or not you recognize Lent or have an Italian grandmother, there are many reasons why you should know how to make a frittata:

• They're ridiculously fast and easy to make.
  
• They're the perfect meal for the end of the week when you've run out of food. You could put just about anything in a frittata, (though I'd avoid chocolate chips).
• They're endlessly versatile. Make them with whole eggs, egg whites, or Egg Beaters; add meats, cheeses, or veggies; and eat 'em for breakfast, lunch, or dinner.
  
• They make great leftovers for tomorrow's lunch. Try some in a sandwich.
  
• They're so much fun to say. Come on, you know you want to say it like Nan used to. So in your best Italian grandmother accent and say, "fri--taaa-taa" as if it's the greatest word in the world. I know for Nan, it was right up there with "pizzelle" or her favorite word, "bingo."
  

Here's how to make a great frittata in 5 easy steps:

1. Saute fillings before adding them to the eggs. This will impart more flavor and ensure that the fillings are thoroughly cooked.
2. Lightly whisk eggs with herbs and seasonings before adding to the pan.
3. Cook frittata in a heavy, flat-bottomed skillet over medium heat.
4. This one is important: Using a fork, gently push the egg mixture from side to side, allowing it to seep to the bottom of the pan. This will ensure that the eggs cook thoroughly.
5. Place the frittata under a broiler to create a puffy, golden brown topping.

Nan hasn't made a frittata in a few years. She is 99 years old and lives in the Alzheimer's unit of a nursing home, but it's like she's here with me every time I make one. Today's frittata combines two of Nan's favorite vegetables: tender asparagus and earthy mushrooms.

When I served it to Jeff, I said in true Nan fashion: "Come on, have a nice piece of frit--aaa--taa with asparagus and mushroonz." For some reason, Nan could never pronounce the final "m" in mushrooms; it always came out as "mushroon," which would inevitably make me laugh, which would inevitably lead to Nan saying, "What? What's so funny?"

I'm sending my Italian asparagus, mushroon, and Parmesan frittata to Maryann of Finding La Dolce Vita and Marie of Proud Italian Cook who are hosting the fabulous Festa Italiana. They'd like you to share your favorite Italian dish with them. I couldn't possibly choose just one favorite Italian dish, but frittatas are right up there with homemade pizza and Sunday gravy and meatballs.

Now, it's time to mangia!

Italian Asparagus, Mushroom, and
Parmesan Frittata
Makes 2 servings.
Print recipe only here.

1-2 teaspoons olive oil
10 asparagus spears, cut into 1-inch slices
1 cup sliced white button mushrooms
6 large eggs (Egg Beaters or whites only are fine)
1/3 cup grated Parmesan cheese (divided)
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
A few dashes of salt

Bring a small saucepan of water to a boil. Boil the asparagus for 2 minutes; drain, then place in a bowl of ice water. Shocking it will maintain its vivid green color. Drain and set aside.

Meanwhile, beat the eggs in a small bowl with half of the cheese, the fresh parsley, and salt and red pepper.

Add olive oil to an 8-inch non-stick skillet over medium-low heat. Add mushrooms and sauté for 5 minutes or until golden brown; add the asparagus and cook 1 more minute. Pour the egg mixture into the skillet. With a fork, gently move the egg mixture from side to side allowing the egg to seep to the bottom of the pan. Do this for 5-7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the pan handle a jiggle, and when the eggs appear nearly set, evenly sprinkle the second half of the cheese over the top of the frittata.

Remove the pan from the stove top and place under the broiler for 4-5 minutes, or until the top begins to puff up and turn golden brown. Keep a close eye on it so it doesn’t burn. Let cool for a couple of minutes before slicing. Serve hot or at room temperature.

Other Nan dishes you might like:

• Italian pizzelle cookies
• Italian lentil soup
  
• Italian Easter Ricotta Pie with Pineapple
  

Other vegetarian, Lent-friendly dishes you might like:

• Jacket Potatoes
• Fennel and Sun-Dried Tomato Risotto
  
• Creamy Cauliflower and Chestnut Soup
• Roasted Pepper, Olive and Brie Bruschetta
  
• Rapini on Crispy Polenta with Rosemary-Goat Cheese Sauce

PS-Mansi just invited me to send my frittata to her for the 20th round of Weekend Breakfast Blogging created by Nandita. Why not send Mansi your well-balanced breakfasts by March 31st? Everybody knows that breakfast is the most important meal of the day. (My mother taught me well.)

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Italian Pizzelle Cookies

My grandmother, Nan, loved to receive shirt boxes at Christmas every year. Not shirts, just the boxes. After Christmas, my mom and I would bring them over her house, where she would stack them in a closet, then insist we sit down at the kitchen table and have something to eat.



Wondering what she did with all those boxes? She used them store her pizzelle cookies. She needed a lot of boxes because she made a lot of pizzelles -- for birthdays, anniversaries, and holidays. It's not just my grandmother, all Italians enjoy them for celebrations.

Pizzelles are round Italian waffle-like cookies made from flour, sugar, eggs, and butter and are typically flavored with anise or vanilla. The name pizzelle comes from the Italian pizze, meaning "flat" or "round."

Believed to be the oldest cookie in Italy, pizzelle have an unusual past. According to legend, in 700 BCE, snakes had infested Abruzzo, in south central Italy, and after they were banished, the townspeople celebrated by eating pizzelle. To this day, they are eaten to celebrate the Festival of the Snakes, now known as the Feast Day of San Domenico.

Pizzelles were originally baked over open fire using irons that were embossed with a family or village crest. Today they are made using a pizzelle iron, which is similar to a waffle iron, but has an attractive floral pattern rather than a grid.



I can still picture my grandmother standing at her kitchen counter making pizzelle. She would pour the thick batter onto the iron, close the long-handled cover, and wait for the sizzling sound of the batter baking. When she lifted the cover, there would be two perfect flower-embossed pizzelle. It would takes hours to make them, and the aroma of anise would perfume her tiny apartment.

Nan is 99 years old and in a nursing home now. Thanks to her son-in-law, my dad, her tradition is alive and well. He recently made a batch and FedExed them to us. Just smelling the anise brought me right back to Nan's little kitchen. She would be thrilled to know that her pizzelle are on my blog for so many people to appreciate; they were her pride and glory.

I'm submitting this, on my Dad's behalf, to Eat Christmas Cookies. Click here to see all of the festive entries, including my mom's Molasses Cookies (the second entry).

You have 14 more days to submit your cookies and become eligible to win Sherry Yard's delicious new cookbook. Click here for details.

Note: Most pizzelle recipes call for anise extract, but Dad uses actual anise seed, which is more flavorful. Remember, you need a pizzelle iron to make these cookies, so click here if you'd like to buy one.

Please see this post for a step-by-step visual guide on how to make pizzelle cookies.


Pizzelle
This recipe makes a thicker, firmer pizzelle--my family's favorite.
Makes 60 pizzelles.
Print recipe only here.

6 eggs
2 cups sugar
1/2 pound butter (2 sticks), melted
2 tsp vanilla extract
1 tsp anise seeds
4 Tbsp baking powder
7 cups all-purpose flour

Preheat pizzelle iron. Coat with cooking spray and wipe off excess with a paper towel. You do not have to re-apply.

Beat eggs and sugar. Add cooled melted butter, vanilla extract, and anise seeds. Sift flour and baking powder in a bowl and add to the egg mixture. Batter will have a dough-like consistency. With your hands, roll into one-inch round balls and place in the center of the pizzelle iron grids. Close the cover of the iron and bake for about 45 seconds, or until golden brown. Remove from iron and place on a cookie rack to cool.

Dust with confectioner's before serving, if desired.

Pizzelle will last for a couple of weeks if stored in an air-tight container and kept in a cool area.


If you prefer a thinner pizzelle, then follow these instructions:

6 eggs
1 1/2 cups sugar
1/2 pound (1 cup) butter, melted
1 tsp anise seeds or extract
2 tsp vanilla extract
1 Tbsp plus 1 tsp baking powder
3 1/2 cups all-purpose flour

Follow baking instructions from above.

Other flavor options include:

1. Omit vanilla and anise extract and add 2 tsp rum and 2 tsp grated orange peel.
2. Omit vanilla and anise extract and add 1 Tbsp almond extract and 1 cup finely chopped almonds.


If you like Italian pizzelle, then you'll love:

My mom's simple and scrumptious recipe for Italian Pignoli Cookies.

My mother-in-law's fabulous Italian Almond Biscotti dipped in chocolate.


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Spinach, Nutmeg, and Ricotta Pie and Manny Being Manny - It Doesn't Get Any Better

For dinner most nights Jeff and I put on some music, light some candles (more out of necessity than romance -- we don’t have a dining room fixture), and talk about our days. We look forward to this time together and would never think of spoiling it by turning on the TV. Well, almost never. There are a couple of exceptions:

1) Monday Night Football (although we sometimes hit mute to give ourselves a reprieve from Tony Kornheiser's bantering).

2) Sunday Night Football, hosted by John and Al, because we love John and Al.

We live on the West Coast, so games start three hours earlier, around 5 or 6 pm. This means by the time we eat dinner around 7:00, the game is already half over. Now, we can’t be expected to miss it entirely, can we?

On these nights the food is usually fun -- comforting, low-maintenance dishes that make you feel like you're at the game while seated comfortably on your own sofa. To avoid gaining five pounds by halftime, I forgo take-out for homemade.

This past Sunday, we had spinach and ricotta calzones or pies, as we call them. These half moon-shaped baked pies are ideal football viewing food: their crispy exterior reveals a creamy ricotta-spinach filling that is salty, savory, and satisfying. And the best part is no silverware is required, so you can keep your eyes focused on the screen and not miss a touchdown (something for which I am notorious).

Oh. Jeff just reminded me that there is a third time TV is allowed during dinner:

3) A Red Sox post-season game. They're in the World Series again this year, and they trounced the Colorado Rockies in game one last night. I mean, what could be more fun than watching Manny being Manny and listening to Joe Buck's bantering? (Joe kinda grows on you).

Now unless you want your calzones to be as soggy as Fenway Park was last night, here are a few pointers:

*Use fresh spinach instead of frozen, if available, since it releases less water.

*Squeeze the water out of the spinach after cooking it.

*Season the spinach after extracting the water, so the seasonings aren't released. And don't be afraid to season generously with salt and other spices, since spinach is bland until dressed up properly.

*Nutmeg is an ideal flavor enhancer for spinach, but it can be intense. I suggest using it sparingly and tasting as you go.


Spinach, Nutmeg, and Ricotta Calzones
Print the recipe only here.
Makes 2 large pies

1 pound pizza dough

2 tsp olive oil
12 oz fresh baby spinach, rinsed (about 12-13 cups)
12 roughly chopped Kalamata olives
1/2 cup fresh ricotta cheese
1/2 cup shredded part-skim milk mozzarella cheese
A couple of pinches of freshly grated nutmeg (or a couple of dashes of ground)
A few shakes of crushed red pepper
A generous amount of salt
2 tsp extra virgin olive oil for brushing the pies

Preheat oven to 500 if using a pizza stone or 425-450 if using a baking sheet.

Heat 2 tsp olive oil in a large skillet over medium heat. Add spinach and cook 1-2 minutes until wilted. Remove spinach from pan and place in a colander. Squeeze the spinach with the back of a spoon until the water is extracted, and it looks dry. Place spinach in a bowl; add olives, ricotta cheese, mozzarella cheese, nutmeg, crushed red pepper, and salt. Mix well. Taste to make sure it is adequately seasoned.

To form the calzones:
Working on a lightly floured surface, divide the dough in half, and roll into two 8-10-inch ovals. For each piece of dough, put half of the spinach-ricotta mixture a bit above the center of the oval. Fold the dough to form a half-moon; seal the edges together by pressing down lightly. Then using your fingertips, fold the edge of the dough up, and pinch around the edge to create a seal. Brush them with the 2 tsp of extra-virgin olive oil.

For a pizza stone, bake at 500 degree for about 10-15 minutes, or until both the top and bottom of the crust is golden brown.

For a baking sheet, bake at 450 for about 25 minutes, or until both the top and bottom of the crust is golden brown.

You might also like these football friendly foods:
Broccolini and Sun-Dried Tomato Pie
Grilled Lamb Sandwiches
Broccoli Rabe and Sausage Sandwich with Sharp Provolone
Barbecue Pizza
Dad's Patriot Potato Pizza

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