Babbolicious

Babbolicious

Photo by Eugenia Porechenskaya

Photo by Marianna Lupina

Recipes for Dads Who Like to Cook

Lamb Shanks with Rosemary and Red Wine Grilled Ribeye with Fig Balsamic Glaze Sautéed Mushrooms with Garlic and Nepitella Whisk, Paddle and Hook Focaccia Olive Oil Dipping Mix Semolina Breakfast Cake

Family life is one of the foundations of Italian culture and a large part of an Italian family's social life involves eating and celebrating together.

Although Italian woman are the primary cooks in the kitchen Italian men take over when cooking something they love or consider to be their specialty.

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More men are cooking than ever before. Not only the basics but new and different dishes.

Give your Dad the tools and ingredients with recipes inspired by generational families committed to preserving the culinary and cultural history of regional Italian food.

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Il padre è la radice più robusta

Cooked until meltingly tender in a rich, glossy deeply avored wine sauce, this recipe is worthy of ne dining restaurants yet is completely straight on comfort food. This is a great recipe for aspiring Italian cooks as it is very forgiving. The secret to its deliciousness is slow, low heat. Leave it in for an hour too long and the meat is still tender and juicy. The worst that will happen is that the meat falls off the bone when you go to serve it and how bad is that.

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Made in the Milanese Osso Buco tradition this dish can even be cooked the day before then reheated to serve as the avor just gets better.

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Lamb Shanks with Rosemary and Red Wine

Photo by urban poetry

Metho Heat 2 T extra virgin olive oil in a large Dutch oven or ename casserole over medium heat. Season 4 lamb shanks with coarse sea salt and freshly ground pepper. When you feel the heat rising from the pan add the lamb and sear/brown the meat on all sides for about 8 minutes.

Remove the shanks to a plate Add 1 medium chopped onion, 3 chopped carrots, 3 chopped celer stalks and 3-4 cloves of minced garlic to the pot and saute until lightl browned, soft and fragrant; about 10 minutes Pour in 2 cups of dry red wine and gently bring the heat up to allo the alcohol to evaporate (do not bring to a boil), this should take about a minute as the wine transforms into a rich sauce. Add 1 (28 oz) can o crushed tomatoes, 1 (4 oz) can of tomato paste, 14 oz of beef stock 2 sprigs of fresh rosemary, 1 t dried oregano. Adjust salt and pepper a needed. Add the shanks to the pot so they are covered with the sauce Cover the pot with a lid and simmer on low heat until tender abou 2 1/2 hours. Remove the lid the last 1/2 hour of cooking if sauce need to thicken Transfer the shanks to a serving plate with the sauce spooned on top Serve with white polenta or mashed potatoes. Garnish with a sprig o fresh rosemary or sprinkle with a fresh herbal gremolata (a mixture o 1/3 cup chopped fresh parsley, 1 clove of chopped fresh garlic and th zest of 1 lemon ) just before serving.

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Lamb Shanks with Rosemary and Red Wine

Grilled Steaks Guisti Balsamic Fig Glaze Fathers want to be masters of the grill and this ingredient always gives an extra kick and wow factor to just about any grilled meat including steaks Ribeye steaks are recommended.

Metho 3 T extra virgin olive oi 1 t chopped rosemar 1/2 c Guisti Crema Fig Balsamic Glaz Sea salt and coarsely ground black peppe

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Preheat grill to med-high heat. Brush both sides of each rib eye with 1 T extra virgin olive oil and sprinkle with sea salt and fresh ground pepper. Place steaks on grill and cook to desired doneness, ipping once while cooking. As steaks near the end of cooking pour the remaining 2 T of extra virgin oil into small saucepan with rosemary. Place over medium heat for 3 minutes, stirring occasionally to infuse the oil. Slowly whisk in Guisti Crema Fig Balsamic Glaze. Remove steaks from grill and let rest. Place steaks on serving platter. Drizzle glaze over steaks. Serve and enjoy

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INGREDIENTS

Clean and prep the mushrooms using a

• 3 tablespoons unsalted butte • 2 tablespoons extra virgin olive oi • 2-3 cloves garlic, mince • 16 ounces fresh sliced mushroom • pinch of coarse sea salt and freshly ground black peppe • 2 pinches of dried nepitella (can substitute oregano or mint

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Sautéed Mushrooms with Garlic and Nepitella

damp paper towel and lightly wipe each of the mushrooms down to clean the caps and the stems. Add the oil and butter to a large heavy bottomed skillet and allow the garlic to infuse the butter/oil mixture releasing that full garlic flavor without causing it to burn. Increase heat to medium-high, add the mushrooms and cook for 4-5 minutes or until a golden brown. Season with salt and pepper. Stir and cook for another minute. Sprinkle nepitella on top lightly stir for an additional 2 minutes and serve.

What is Nepitella?

Nepitella is an herb that grows wild in Italy, particularly in Tuscany and Umbria. The plant's green leaves have a strong, distinctive avor that's described as a cross between mint and oregano. Nepitella is used on just about anything savory, from roasts to mushrooms.

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Besides rosemary and sage, nepitella is one of the most typical Tuscan aromatic herbs although largely unknown outside the region. It combines nicely with any mushroom dish. Nepitella adds a unique and distinct flavor to mushrooms but also makes them more digestible. In English, nepitella is often referred to as calamint, although few people are familiar with it and it may be difficult to find outside of Italy. It is very popular in Florence where you can find it being sold at local farmer’s markets.

Whisk, Paddle and Hook Foccacia

For Dad’s who want to try their hand at bread making especially one that is as coveted as this recipe for freshly, baked rosemary bread, here is a recipe that can basically be made with one kitchen appliance

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Using the whisk, paddle and hook attachment of an electric stand mixer simplifies the process and makes this bread perfect and perfectly easy. Serve this bread with the following extra virgin olive oil dip and abandon all hope of dinner.

Rustic Rosemary Brea • • • • • • • •

1 cup warm water (110-115 degrees 2 1/4 tsp active dry yeast (1/4-oz packet 2 tsp granulated suga 3 Tbsp extra virgin olive oil , divided, plus more for servin 2 1/2 - 3 cups all-purpose our, plus more for dustin 3 1/2 Tbsp chopped fresh rosemar 1 tsp ne sal 1/4 tsp coarse sea salt

In the bowl of an electric stand mixer, whisk together 1/4 cup warm water, yeast and sugar until yeast has dissolved. Allow to rest 5-10 minutes until yeast is bloomy. Add 1 Tbsp olive oil, remaining 3/4 cup warm water, 1 1/2 cups our, the rosemary and ne salt and using the paddle attachment of an electric stand mixer blend until combined. Switch attachment on stand mixer to a hook attachment, add in 1 cup more our and knead mixture on medium speed until smooth an elastic, adding additional our as needed if dough is sticking to bowl. Cover bowl and allow to rest in a warm place until more than doubled, about 1 1/2 - 2 hours

Scoop dough out and divide into two equal portions. Grease a rimmed baking sheet with1 Tbsp olive oil. Lightly dust a clean work surface with our and shape dough into an oval while folding into middle, tucking and pinching seams to build structure. Transfer to a prepared baking sheet and allow to rest, uncovered, until more than doubled about 1 1/2 hours. Preheat oven to 400 degrees during last 10 minutes of rising

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Bake in preheated oven10 minutes, then remove from oven and brush loaves with remaining 1 Tbsp olive oil and sprinkle tops evenly with coarse sea salt and fresh rosemary. Return to oven and bake 10 - 15 minutes longer until golden brown. Serve warm with the following dip.

Olive Oil Dipping Mi • • • • • • • • •

1 tbsp dried oregan 1 tbsp fresh rosemar 1 tbsp dried basi 1 tbsp fresh chopped Italian parsle 1 tbsp fresh minced garli extra virgin olive oi 1 tbsp crushed red pepper flakes to taste 1 tbsp freshly ground coarse black pepper to tast 1 teaspoon coarse sea salt to tast

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Mix the oregano, rosemary, basil, parsley and garlic in a small food processor until finely minced. Add a drop or two of extra virgin olive oil if needed to make a coarse paste. Remove mixture to a small bowl and stir in red pepper, black pepper and sea salt.

Store in a jar or air tight container and refrigerate. Should be used in 1-2 weeks. When serving pour olive oil in a dipping dish and add a teaspoon of seasoning mix to taste. You can double, triple or quadruple the seasoning mixture if needed.

Semolina Breakfast Cake If your Dad would like to try his hand at baking this would be a perfect start • 2 c all-purpose flour - even better (Italian “00” flour • 2 t baking powde • 1 pinch of sal • zest of one lemo • 2/3 c melted butte • 1 c suga • 4 eggs separate • 1 c warm mil • 1 t vanill

Metho Generously spray a tube cake pan with nonstick baking spray. Prehea oven to 350 degrees F. Melt the butter and set aside. In a medium bowl, whisk together flour, baking powder, salt and lemon zest; set aside. In another medium mixing bowl, beat the egg whites until white and fluffy with formed soft peaks.

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In a large mixing bowl, add the sugar. Beat int he egg yolks one at a time.On medium speed, mix in about 1/2 cup of the flour mixture to the egg and sugar mixture; beat about one minute. Beat in another 1/2 cup of the flour mixture and slowly add in the melted butter; beat until combined (about 1 more minute) scraping down the sides of the mixing bowl with a spatula when needed

On medium speed, mix in 1/2 of the milk and the vanilla followed b another 1/2 cup of the flour mixture until combined again scraping down the sides of the bowl as needed. Mix in the rest of the milk followed by the rest of the flour mixture. Stir about 1/3 of the egg whites into the batter. Fold in the rest of the egg whites. Fold the batter over the egg whites until all is folded together. Pour the batter into the prepared tube cake pan and even out the top of the batter with a spatula; tap the pan carefully on your counter to level out the batter

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Bake 40-45 minutes, or until a toothpick inserted in middle comes ou clean. Invert center opening on an empty wine bottle to cool and the remove the bottom of the pan and place on a cake plate for serving This cake is also called Ciambella Romagnola, Italian Breakfast Cake, a traditional cake of the region. It’s wonderful for breakfast, dipped int warm milk, cappuccino, or a caffe latte but equally good at the end of meal.

Ingredients and More Recipes

accompaniments can be found at

More Recipes

www.cosituttimarketplace.com

If you like these

Recommended ingredients and

recipes and want • Capezzana Extra Virgin Olive Oi • Guisti Crema Fig Balsamic Glaz

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Ingredients