Eat Travel Rock Unplugged at Chop Shop! Italian Valentine's Day Recipes
Thanks to all who came out to the first Eat Travel Rock Unplugged event at Chop Shop last night! Robbie Gold performed and we had some great wines by Fabio Viviani Wines. It was a blast and I had so much fun teaching my simple and tasty Italian Valentine's Day recipes. In case you missed it... the recipes are below!
Appetizer: Figs and Prociutto di Parma
Take approx 12 fresh figs (if you can't find fresh you can rehydrate dried figs by boiling water, adding figs and turning stove off, and letting them soak for 2 hours). Wrap the figs in a long thin slice of the prociutto (should be di Parma.. it's the legit imported from Italy prociutto...the best) seal with a toothpick and add a small dollop of raspberry preserves on top.
Salad: Crazy Caprese- My version of Caprese Salad (Insalata Caprese)
1 container ciliegine -fresh mozzarella (halved)
1 container cherry tomatoes red (halved)
1 container cherry tomatoes yellow (halved)
1 red pepper diced
1/3 cup kalamata olives (halved)
1/4 cup good quality IMPORTED FROM ITALY/SICILY extra virgin olive oil
2 tbsp good quality imported balsamic vinegar
Fresh basil
Fresh Parsley
salt and pepper
Mix all ingredients together in a big bowl. Drizzle olive oil, vinegar on top, add spices and fresh herbs. Mix together well and serve. Can be chilled in fridge for up to a couple hours before serving.
Pasta with Zucchini and Goat Cheese
2 large or 4 small Zucchini
1/2 large onion
Extra Virgin Olive Oil
1 large can crushed tomatoes (imported italian if possible)
1/2 tsp red pepper flakes
1 tsp garlic powder
Salt and pepper
5 oz. goat cheese
High quality imported Italian hard cheese (pecorino romano, gran padano, or pref Incanestrato)
Fresh Basil (chopped)
1/2 lb Pasta (Rigatoni or other wide tube pasta)
Peel and Chop Zucchini (I live a bit of skin on for color and nutrients) into cubes. Put in a bowl and add 1 1/2 tsp salt and toss. Set aside for 10 min until moisture starts to come out. Meanwhile, put 2 tablespoons olive oil in large skillet and add onion. Cook 2 min and add zucchini. While zucchini cooks (3-4 min), boil water in a medium/large pot and cook pasta according to instructions. Add 50% of can of crushed tomatoes to zucchini, add red pepper flakes and season with salt and pepper to taste. Cook for 5 min over medium heat. Add goat cheese and basil and stir until creamy and smooth. Strain pasta into skillet and mix to combine. Pour into serving platter/bowl and garnish with a lot of fresh shredded italian cheese and a bit more basil.
Kelly's Version of Pork Chops Pizzaiola
2 thin cut Bone-in Pork Chops (please use local/sustainable i.e. Slagel Farm)
1/2 onion sliced into long skinny pieces
1 large clove fresh garlic, chopped
1/4 cup white wine
Remaining 50% of can of crushed tomatoes from pasta recipe
1/4 cup chopped hot red cherry peppers in brine (Mazetta's)
1/4 cup chopped mild red cherry peppers
olive oil
salt and pepper to taste
fresh parsley
High quality imported Italian hard cheese (pecorino romano, gran padano, or pref Incanestrato)
Season pork chops with salt and pepper. Add olive oil to heavy cast iron skillet or dutch oven. Once hot add pork chops and sear... appox 2 min on each side. Remove chops from pan and set aside. Add a bit more olive oil and onions, then add garlic, scrape up all the little brown bits from the bottom while sautéing the onion. Add the white wine to help deglaze the pan. Salt and pepper. Cook for 2 min. Add the crushed tomatoes, cherry peppers, and more salt and pepper to taste. Add the pork chops back into the sauce. Finish cooking for approx 2 more minutes or until pork chops are cooked through (no pink) but NOT dry or over cooked. Transfer all to a serving platter and garnish with chopped fresh parsley and a LOT of grated cheese.