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Italian Roast Pork Loin with Chestnut Puree

10/30/2019

Serves: 6 to 8

3- 5 lb. pork loin roast
3 tablespoons fresh minced rosemary leaves
6 to 8 large sprigs of rosemary
2 cloves garlic, minced or pressed
½ teaspoon sea salt
1 teaspoon freshly ground pepper
1⁄4 cup good green olive oil
½ cup chicken or vegetable broth

Emulsion:
½ cup good green olive oil
1 tablespoon fresh minced rosemary leaves

Chestnut purée – see recipe below.

Oven at 300°F.
Combine 3 tablespoons minced rosemary, garlic, salt, pepper, and olive oil.
Rub rosemary mixture all over pork loin.
Heat a large dry skillet for 1 full minute then place the pork into it and sear on all sides.
Place pork on top of a bed rosemary springs in roasting pan.
Roast for hour and 10 minutes to 1 hour and 45 minutes until meat thermometer reads 145°F for slightly pink.
While roasting, make the emulsion by blending the ½ cup of green olive oil with 1 tablespoon of minced rosemary and gently keeping it warm until ready to serve.
When the pork is done remove it from the oven and tent it with foil for about 20 minutes.
When ready to serve, place a ladle of chestnut purée on each dish and top with slices of the roasted pork loin. Finally, drizzle each dish with a tablespoon of the emulsion.

CHESTNUT PUREÉ
Yield: 2½ cups

2 pounds chestnuts, boiled and shelled
2½ cups milk, plus for desired consistency
½ teaspoon salt
Zest of 1 lemon
1 vanilla bean

Mash the chestnut meats through a food mill or a processor.
Heat the milk in a medium saucepan whisking gently.
Prepare the vanilla by slitting the bean lengthwise but only half way through the bean. Scrape out the tiny seeds into the milk. Then put the pod into the mix as well. Cook mixture for about 10 minutes.
Remove the vanilla bean pod and discard.
Add the chestnut purée to the saucepan and blend it into the milk mixture well.
Cook for 15 to 20 minutes, stirring occasionally. The purée is ready when it is a creamy and can coat a wooden spoon.

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Pumpkin Roasted in Rosemary and Olive Oil with Burrata

10/22/2019

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Enjoyed by Anna at lunch in Bologna. Thick slices of pumpkin roasted in a bit of olive oil and sprigs of rosemary. Then it was served with a small ball of Burrata, an extra creamy mozzarella that makes a sack of itself to hold the creamiest part. Try it yourself and let us know your results.

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Seckle Pears Roasted with Wine, Vanilla, Thyme and Marscapone

10/16/2019

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Serves: 4
Cream
1 cup whipping cream
1 whole vanilla bean
½ cup Mascarpone
1 tablespoon confectioner’s sugar
Roasted Pears
8 Seckel pears, halved and cored
2-3 tablespoons fresh lemon juice
2 tablespoons sweet butter, diced
1 tablespoon granulated sugar
½ cup dry red wine
16 small sprigs of fresh thyme, divided

Pour the cream into a medium bowl.
Carefully slit the vanilla bean down one side and scrape the seeds into the cream. Stir well then add the bean pod too. Place in the refrigerator for at least an hour
Pre heat oven to 375°.
Place pear halves cut side up in a baking dish large enough for them to fit snugly.
Pour the wine into the bottom of the baking dish.
Drizzle the lemon juice over the pears. Then sprinkle the pears with the granulated sugar.
Top the pears with half of the thyme sprigs.
Place the baking dish into the oven for 15 to 20 minutes, depending on the size of the pears.
Remove from the oven, turn the pears cut side down and return to the oven for another 15 to 20 minutes.
Remove the cold cream from the refrigerator. Add the mascarpone to the bowl and beat with an electric whisk until well blended.
Add the confectioner’s sugar to the cream mixture and continue whisking until soft peaks will form.
Remove the pears from the oven when a toothpick will slide into the flesh easily. Discard the roasted thyme sprigs.
Place pears on serving dishes. Top with a substantial dollop of the cream and garnish with the remaining thyme sprigs.

NOTE: the pears can be roasted in advance and re-warmed when desired.

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Eggplant Stuffed with Pancetta, Peppers, Tomatoes and Leeks

10/9/2019

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Serves 4
2 medium eggplant
12 oz. chopped pancetta
1 small clove of garlic, pressed or minced
1 leek, white part only, halved and thinly sliced
½ cup bell peppers, diced
1 cup tomatoes, diced
½ cup dry white wine
1 cup shredded cheddar cheese
3 tablespoons shredded parsley

Preheat oven to 375°.
Halve each eggplant. Scoop out the insides and dice. Retain the eggplant shells on the side.
Heat a large saucepan. Add the pancetta and cook until it releases its drippings but is not yet crispy. Using a slotted spoon, drain the pancetta and set aside. Pour off all but 2 tablespoons of the drippings in the saucepan.
Add the leeks, garlic and the peppers to the saucepan and sauté until softened and translucent, stirring occasionally.
Add the diced eggplant and the tomatoes. Mix well, then add half the wine. Sauté about 2 to 3 minutes while stirring. Add the remaining wine as needed to keep the mixture moist.
Remove from the heat and let cool slightly.
Add the pancetta back pan and blend it to the mixture.
Sprinkle a little of the shredded cheese into each of the four eggplant shells.
Spoon the mixed vegetables into the eggplant shells and top with the remaining shredded cheese.
Sprinkle a little of the parsley on top of each shell.
Place in the oven and let bake for 20 to 25 minutes.
Garnish each shell with the remaining parsley and serve.

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Panzanella Salad Soup

10/2/2019

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This soup is literally left over panzanella salad. Add all the salad ingredients to a pot. Add sufficient liquid to be able to cook/simmer the soup for 20 minutes. Puree in batches. Eat room temperature or hot. Freezes well.

There are a variety of recipes for panzanella salad, with the basic ingredients being tomatoes and slightly stale bread cubes. The recipe tasting version included summer vegetables and was dressed with a balsamic vinaigrette. Vegetable broth was used for the broth.

Ingredients for salad
Zucchini cut into 1 inch pieces
Tomatoes cut into 1 inch pieces
Thinly sliced red onion
Fresh corn kernels
French bread baguettes, slightly stale, cubed
Fresh mozzarella cheese pearls

Dressing:
Olive oil
Balsamic vinegar
Minced garlic
Italian seasoning
Salt and coarsely ground pepper

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Italian Roast Pork Loin with Chestnut Puree

Pumpkin Roasted in Rosemary and Olive Oil with Burrata

Seckle Pears Roasted with Wine, Vanilla, Thyme and Marscapone

Eggplant Stuffed with Pancetta, Peppers, Tomatoes and Leeks

Panzanella Salad Soup

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