Savory Crostata

I picked up this recipe watching "Everyday Italian" with Giada de Laurentiis.  I have made it twice in two weeks.  So although it is not technically a Fillerup Family Favorite - I hope it will become such.

Filling

Clean 1 lb of mushrooms (if you insist on washing them with water - give them a good spin in a salad spinner to remove moisture).  Sauté in combination butter/EVOO (extra virgin olive oil).  I buy Oscar Mayer Extra Thick Cut Bacon and remove all fat with kitchen shears.  Brown in pan.  Can use ham if you prefer.  Grate 1 wedge of Fontina cheese in medium mixing bowl.  Add cooled mushrooms and ham.  Add large handful of fresh spinach.

Crostata

1½ cups flour
½ teaspoon salt
3 Tablespoons cold butter (cut in small cubes - placed in freezer to keep cold)

Pulse in food processor (or mix in stand mixer) to coarse meal consistency.  Add:

½ cup mascarpone (or 4 oz. cream cheese)  - this must be softened slightly so it blends easily
1½  Tablespoon lemon juice (I use fresh) - adds brightness to flavor

Pulse (or mix) again til incorporated but not into a ball.  Add:

3 Tablespoons cold water

Pulse briefly again.  Place dough on floured counter.  Do not work.  Press into disc shape.  Cover in plastic wrap and chill for 20 minutes (or more).  Don’t allow the dough to get warm.  The cold butter is what makes the crust flaky.

Roll to a 12" circle about ¼" thick.  Roll onto rolling pin for easy transfer to pizza stone.
Place filling in the center of your rolled crostata leaving a two inch perimeter of dough.  Roll the perimeter up onto the border of the filling.  This will have a rustic look.  Brush folded edge with beaten egg.  Grate good parmesan cheese (parmegiano reggiano) over the top and bake for 25 minutes at 400°.

Cool slightly and slice into wedges with pizza cutter.  Think of Italy while you enjoy =]

If you would like tips on how to buy or sauté mushrooms - please ask.  

Lemon Chicken Alfredo

Sauce:

Tonight I was in the mood for chicken. And lemon. So I was broiling a bit of lemon pepper chicken in the oven when I thought of a yummy sounding recipe. So I googled it, and lo and behold, it is an actual recipe. I followed this recipe from Mmm...Cafe and just changed it a little bit. Sadly, I forgot to take a picture of it!!! Anyway, if you like lemony chicken goodness, you'll love this recipe!

I did one large chicken breast, covered with olive oil and lemon pepper, in the oven at 400 degrees. Then once it was almost done, I took it out, cut it up into bite-sized chunks, and stirred it in a bowl with a little bit more oil and lemon pepper (so all the sides of the pieces were exposed) then put them back in the oven for a few minutes.

Then I used the recipe for alfredo sauce (below) only I added another shake or two of lemon pepper (because I didn't have lemon peel) and 6 Tablespoons lemon juice.

Then prepare your noodles (I like linguine) and pour the sauce over and top with the chicken.

Hopefully I'll get a picture soon -- (Davis asked if we could add this to our regular rotation of favorite meals, so I'm sure we'll be making it again :)

Alfredo Sauce:

I found this tasty recipe for alfredo sauce and it is really easy and good. Plus I like to think that because it has a little chicken broth that means it has less fat in it. Ha!

1/4 Cup butter

3/4 Cup flour

1 1/2 Cup 2% milk

1 1/2 Cups chicken broth

3/4 cup Parmesan Cheese

1 tsp. Parsley Flakes

2 tsp. Oregano

Melt the butter on low heat. Add flour, milk and broth and cook until slightly thicken. Add Parmesan cheese 1/4 cup at a time. Heat until parmesan is melted, then add parsley flakes and oregano.

Panzanella

This recipe is from a good friend in Manhattan Beach. I got it at our annual "Moms Retreat" in Santa Barbara this past February. We just tried it tonight and mmmmmm, was it good! I thought I had artichokes, didn't, so I left them out and it was still fab. Can't wait to try it with the 'chokes. Oh, and we used fresh basil and tomatoes from our garden. Aaaaah Summer!

- - - - - -

• cubed whole wheat bread (we used "wheat Italian Bread" but I think any wheat artisan bread would be terrific!)

• artichoke hearts (cut)

Toss with extra virgin olive oil (probably 2ish T as the dressing below also has 1/4 C)

• black and or Kalamata olives (we used Kalamata)

• tomatoes (cut)

• chopped basil

Mix all together

- - - - - -

Dressing:

• 1/4 cup white wine vinegar

• 1/4 cup olive oil

• salt and pepper

Pour over top and toss