Here are some of my favorite recipes. I often print them out for friends. Now, if I choose, I can post them here and they can print them out themselves.
Peppers and Anchovies
- 8 medium sweet red or yellow peppers (or a 12 oz or more jar roasted peppers)
- 12-16 anchovy fillets
- freshly ground black pepper
- 3 tablespoons capers
- 4 cloves garlic, lightly crushed
- olive oil
1. If using fresh peppers, place them under a hot broiler. When the skin swells and is partially charred on one side, turn another side toward the flame. While all the skin is blistered and slightly charred, remove them and place them in a paper bag for twenty minutes. Peel the skin.
2. Cut the peeled peppers lengthwise into strip 1 ½-2 inches wide, removing all the seeds and the pulpy inner core. Pat the strips dry on a cloth or paper towel.
3. Choose a serving dish that will hold the peppers in four layers. Arrange a layer of peppers on the bottom. Place 4-5 anchovy fillets over the peppers. Add a tiny pinch of salt, a liberal grinding of black pepper, a small pinch of oregano, a few capers, and one crushed garlic clove. Repeat until you have used up all the peppers and anchovies. Add enough olive oil to cover the top layer.
4. Put the dish in the refrigerator for 4 hours or more, then bring to room temperature before serving. If you are preparing these peppers several days ahead of time, remove the garlic after 24 hours.
This simple recipe was in the NY Times a while back and is available online but a pop-up prevents you from reading it without signing up for something or other. So I’ve typed it out here, having a copy of the original newspaper article. The picture below is from a different saltimbocca recipe (so yours won’t look like that) which I’ve never tried, but you might like to check it out.
1 1/2 lbs. boneless chicken breast, cut into 4-oz. pieces🐓1 tbsp chopped sage, plus 24 sage leaves🍃2 garlic cloves, smashed to a paste🤷1 pinch red pepper flakes (optional🍂olive oil🏺6 slices of fontina cheese (about 4 oz.)🧀6 thin slices of prosciutto🐷
- With a meat mallet, pound the chicken until flattened a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute then cover and marinate for at least an hour at room temperature.
- Heat a wide skillet over medium
heat and add 3 tbsp olive oil. When oil looks wavy, add sage leaves and let then crisp for about 30 seconds. remove and drain. Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer. Yop each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2-3 minutes until the cheese is bubbling.
Serves 4 to 6.
Polenta Torte with Fontina and Spinach
This torte really does look like a cake with icing when it comes out of the oven. Even if you never make the torte, be sure to check out the embedded recipe for easy soft polenta. It’ll make your life easier.
- Olive oil
- Cooking spray
- 4 garlic cloves, minced
- 6 cups chopped spinach (about 7oz.), or more to taste
- 1 recipe easy soft polenta (2 C. polenta, 2 qts. Water, 2 T. butter, 2 t. salt, covered, in a 350 degree oven for 1 hr. 10 min., stir, bake additional 10 min., and let set 5 min.)
- Salt and pepper to taste
- 4 oz shredded fontina or Parmesan cheese
- Heat a medium non-stick skillet lighted coated with olive oil over medium high heat. Add garlic; sauté one minute. Add spinach; cook until spinach wilts. Remove from heat
- When polenta is done, stir in the spinach mixture, salt and pepper.
- Spoon polenta mixture into a 9” springform pan coated with cooking spray. Smooth by wetting the utensil with cold water to keep polenta from sticking. Press plastic wrap onto surface of polenta; chill 2 or more hours (overnight is fine
- Preheat oven to 400 degrees,
- Remove polenta from pan and place on a cookie sheet coated with cooking spray. Sprinkle cheese evenly over polenta. Bake at 400 degrees for 15 minutes or until the cheese melts and begins to brown. Remove from oven; cool for 5 minutes. Cut into wedges using a sharp knife. Serve immediately.
This recipe makes a 9” diameter cake that is about 3 ½ inches high. It’ll serve 12 people easily. ( Half the recipe is said to serve 8 and the numbers for that are: Per serving: 126 cal; 4.2 g. fat, 16.9 g. carbs., 9 mg cholesterol)
Original recipe in 2003 Cooking Light Annual, p. 134