Pino Luongo

Spring Vegetable and Pecorino Salad

Grilled Porgies on a bed of herbs

Asparagus Risotto

Tuscan Cheese Plate

April 24^th is “Take your child to work day.” This is a great idea to show children what their parents do, what the work place is like, and what skills they are learning in school that they’ll need later on.

I like to bring my children to work with me, and I like to bring my work home with me. My love of cooking isn’t something I leave at Centolire at the end of the day. I think about what I am going to eat with my family, and I enjoy the company of my children in the kitchen, not just at the dining table.

With this in mind – I thought I would share recipes that you can make with your children. These are simple dishes that will use a few ingredients and not a complicated mis en place. These dishes come together quickly, are fun and easy to prepare, and most important – they taste great.

Buon appetito!

Spaghetti alla Rustica

Pizza

Farfalline with Walnuts, Cinnamon and Lemon Zest

Royal Chocolate Soup

1 ¼ pounds dry farfalline (Bow tie pasta)

1 cup coarsely chopped walnuts

1 tablespoon sugar

Grated zest of one lemon

¼ teaspoon ground cinnamon

¼ teaspoon grated nutmeg

1½ tablespoons butter

6 tablespoons freshly grated Parmesan Cheese

Serves 6

Bring a pot of Salted water to a boil.  Cook the pasta until al dente.

While the pasta is cooking, mix the walnuts with the sugar, half the lemon zest and half the spices.  When the pasta is ready, drain it, toss it with the butter in a large bowl, then add the walnut mixture.  Toss to mix all the ingredients thoroughly.  Arrange the pasta on a platter, and sprinkle with the remaining lemon zest and spices on top.  Top each serving with 1 tablespoon of the grated Parmesan.

This recipe is from Simply Tuscan.  

I forgot to post this recipe for you, which I included in a list of economical and delicious recipes. This recipe is from my new cookbook, Two Meatballs. I hope you’ enjoy it - it’s suprisingly easy to prepare.

Serves 6 as a main course

1 tablespoon olive oil
2 pounds ground chuck
8 ounces sweet Italian sausage (about 2), removed from casings and crumbled
1 medium red onion, sliced very thin
2 tablespoons chopped fresh Italian parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh oregano
¼ cup freshly grated Parmigiano-Reggiano cheese
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large egg, separated
3 hard-boiled eggs, shelled

Preheat the oven to 350 degrees. Line a large rimmed baking sheet with aluminum foil, leaving enough foil overhanging the two long sides of the sheet to enclose the meat loaf later. Brush the foil with the olive oil.

Place the beef and sausage in a large bowl and, using your hands, mix until well combined. Using your fist, create a crater in the middle of the mixture. Add the onions, herbs, Parmigiano-Reggiano, salt, and pepper and mix again until thoroughly blended.

Use your fist again to create a crater in the middle of the mixture. Add the egg yolk and mix until thoroughly blended.

Divide the meat mixture in half. Shape one half into a log 2 inches wide and 6 to 8 inches long. Arrange the hard-boiled eggs down the middle, so that they are lined up, end to end, and press gently into the meat. Make another log of the same size with the remaining meat and place it on top. With your hands, mold the two logs into one. Be sure to keep the eggs centered by gently molding the mixture all around them.

Transfer the meat loaf to the foil-lined pan. Place the egg white in a small bowl and gently whisk it. Brush it over the top and sides of the meat.

Life the aluminum foil at each of the long sides of the pan and bring it together over the top of the meat loaf, then crimp the edges of the foil together so the meat loaf is tightly encased.

Transfer the pan to the middle rack of the oven and cook it for 20 minutes.

Remove the pan from the oven and carefully open the foil: be careful of escaping steam as it can burn. Return the uncovered meat loaf to the oven and cook until browned, about 20 minutes more. Remove from the oven and let rest for 5 minutes.

Gently cut into 1-inch slices and serve immediately.

Wine:
I’m not going to recommend an Italian wine here, but instead an Argentine or Chilean Merlot. These have a certain level of richness but haven’t been aged much, so they’re fresh and fruity tasting. I also like them for their high alcohol content, which in my opinion enhances their food friendliness.

Farro Meat Loaf
In cold, wintry weather, I like to replace one-third of the beef with ½ cup farro, which adds a nutty flavor to the meat loaf. Cook the farro in boiling salted water until al dente, about 20 minutes, then drain and let cool before adding to the meat mixture.
This recipe is from my newest cook, Two Meatballs in the Italian Kitchen.

I enjoyed the article in The Times on Wednesday, March 26th, “5 cooks, $40, 5 dishes, 3 desserts.” The ability to make great meals for a low cost is an invention of practical men and women around the world. Here in New York, where couples spend $40 on cocktails before dinner, this seems impressive, but many families are eating well for low costs, without sacrificing taste. I wouldn’t suggest a menu of wild salmon as a cost friendly and tasty dish, but here are several dishes that can be made with $40 ingredients according to Fresh Direct, dishes that are economical and delicious. For desert, what can I suggest? Go for a walk with the one you love and drink in the fresh spring air.

Caesar Salad
Spaghetti alla rustica
Chicken martini
Meat Loaf