Here’s a new way to make delicious potatoes and get some aggression out at the same time. Let Jim and Marilyn Bero walk you through the recipe and share culinary stories from Italy.
SMASHED RED POTATOES
2 pounds of small red potatoes in a pot covered with cold salted water at least 2 inches above the potatoes
Boil for 25 minutes
Drain, let set to dry for 5 minutes
Gently smash the potatoes to expose the potato flesh
In a large non-stick skillet pour garlic oil to cover bottom over medium heat
Add single layer of smashed potatoes
Drizzle tops with garlic oil
Sprinkle with grated parmesan
Cook 7 minutes
Place under broiler until tops are brown
Mix the zest of one lemon with 2 tablespoons of lemon juice
Add 2 tablespoons of parsley 1 teaspoon of dried oregano
Sprinkle over the potatoes and serve immediately
STANLEY TUCCI’S STEAK OREGANTO
from the movie The Big Night
Saute in butter and oil 1 pound flank steak, season with salt and pepper 3 minutes per side
Add 1/2 cup of red wine 1/2 teaspoon dry oregano
Cook 1 minute
Remove from heat, let stand for 10 minutes
Slice on the bias against the grain,thin slices
Serve on a bed of sautéed thin sliced potatoes
Drizzle balsamic vinegar over the dish
SAUTED THIN SLICED POTATOES
Heat oil and butter in a sauté pan
Add thinly sliced potatoes, red, fingerling or yukon
Season with salt and pepper and saute for 10 minutes
Add chopped minced garlic and parsley
Place in over at 450 degrees for 10 minutes
CIOPPINO WITH SAUSAGE, SHRIMP AND BEANS
In a large saucepan heat 1/4 cup of olive oil,
Add one fennel bulb thinly sliced, 4 garlic cloves thinly sliced , 2 minced shallots,1/2 teaspoon of salt and pepper
Cook for 4 minutes
Add 1 pound of spicy Italian turkey sausage,casings removed and cook till brown,5 minutes
Add 2 cups of dry white wine, 1/4 cup tomato paste, 2 cups of chicken broth, 1 bay leaf
Cook over medium low heat for 10 minutes
Add 1 pound of shrimp, 1 can of cannellini beans, drained, 1 cup fresh chopped basil, 1 teaspoon of thyme
Cook 4 minutes
Season with salt and pepper
Serve in soup bowls with crusty bread
PANNA COTTA
Mix 1/4 cup heavy cream sprinkled with 13/4 teaspoon gelatin
Heat 1/4 cup of milk, 1/2 teaspoon vanilla
Add 3 tablespoons stevia sweetener,3 tablespoons agave
Add cream mixture
Add 11/2 cup yogurt, greek preferred,
Refrigerate over night
Serve with fresh fruit berries, (strawberry, blueberry raspberry)
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