It all started with David arriving from SF Bay area, our mission to finalize a hand full of product formulations for a new venture of his and squeeze in a little quality time to catch up on family, friends and life.  Of course, as it is with all chefs we have an internal itch when in a new location it is mandatory for the first order of business, hit the local markets and groceries.

I equate the adventure to something similar to Indiana Jones and his quest for lost treasure, we are sure to find something that will excite and educate the culinary gene within us.  Our first stop was Whole Foods, the thought being once we had decide on ‘protein’ for tonight’s dinner the remaining pieces to the puzzle would be easy.  Colorado does focus and deliver with the great selection of local free range chicken, heirloom pork, beef and bison, however it was our visit with the fish monger that raised curiosity and peaked interest.  In the waters of the North Atlantic one can find the Nova Scotia ‘Harpoon’ fleet of boats that have been certified sustainable by the Marine Stewardship Council.  Its importance being the fish are caught one-by-one allowing for traceability directly to the fishery.  Fishing boats return daily, fresh fish then is flown directly to stores.

Our treasure for the day has been found; in addition we picked up a pound or so of Gulf Prawns that would start off the night’s meal.  Next stop – the local farmers market to pull everything together.  Very warm weather pushed our focus on keeping the meal light and refreshing, simple locally grown ingredients that will deliver big flavor.  Being a stellar day outside, the grill will provide the foundation to tonight’s meal.

For the Gulf prawns a little sea salt, black pepper and olive oil then on to the grill.  ‘Just-Picked’ fresh leeks with Remoulade sauce will pull this dish together.  As for the swordfish, seasoning is simple as with the prawns and back to the grill to keep the theme going with flavor. A quick ragu of caramelized house-cured pancetta with vine ripe cherry tomatoes, sweet corn and a splash of white wine we’ll use to garnish the swordfish.  My favorite stand at the market and new friend, Barney finalized our dish with a couple pound of vibrant green baby spinach.  Fresh pugilese from the bakery stand and were off.

In the kitchen we begin prepping, telling stories both new and old that all seem to have a theme around food.  As we talk, a ‘cheers’ with a glass of white wine to celebrate the pleasure and enjoyment we all can find in food plus the bond of friendship.  Today life is very good…..

Grazie mille,
Michael

Chef Note – While working with David his many questions on the steps of new product development and the necessary steps to deliver a product to consumers started me thinking so I though it a great idea to share how this process happens in my world, that’s the next story……

Since my early days as a cook in Napa Valley, I was taught to embrace this change of seasons with excitement and open arms.  In the kitchen, seasonality always brings about a surge of new found energy, a menu change with new recipes and a bounty of succulent fruits and produce to showcase.  The anticipation clearly marked by conversations with local farmers as they ready for soon to be harvest.

In Colorado the farmer’s markets are just beginning to blossom with an abundance of offerings and in a visit earlier this week one stand stopped me in my tracks.  The first of the season’s heirloom tomatoes displayed in small clusters still on the vine crying out for me to take a few home with me.

PTL 'Out-Side' the Box

There has always been a soft spot in my heart for the season’s first tomatoes, as a young boy I have vivid memories of sharing many tomato sandwiches with Mom – white bread lightly toasted with a generous slathering of mayonnaise, thick slices of tomatoes still warm from the sun and just a touch of salt.  I can close my eyes and still remember that taste as if I just took a bite….

Of course the chef inside can’t stay content so I have to play around and add my own twist, that being said I have created a little something thinking outside the box.

Pancetta, Heirloom Tomato and Fresh Mozzarella with Grilled Artisan Bruschetta

Ingredients:

Heirloom Tomato             1 each per person
Fresh Mozzarella               3 slices, ¼ inch thick per tomato
Basil, fresh                            1 bunch
Pancetta                                 sliced 1/8 – ¼ inch thick, one piece for each bruschetta
Pugilese, artisan bread    1 – 1 ½ slices per person

Method:
Pre heat a stove top grill pan, medium heat.  Slice the Pugilese on the bias ½ inch in thickness.  A light drizzle on each side of the bread with olive oil, place on heated grill pan to cook for approx 3 -4 minutes for each side.  The bread should develop a nice crust and char to enhance flavor.  I like to place a weight on the bread to ensure a great char develops.  (A heavy pot will do the trick).  Once grilled, remove bread, slice on the bias and set aside till assembly.

Chef Note:  A Panini press will do the trick as well

Place a medium sauté pan over medium low heat, add 1 tablespoon of olive oil.  Place the pancetta in pan and slowly render until crisp.  Remove to paper towel to drain.  Once drained, place one slice.  This Italian cured meat unique seasoning gives just the right twist to this dish

To prep tomatoes – Slice just a thin layer off the bottom to provide stability for stacking.  Cut the tomato into 4 equally divided slices; lay flat to season with sea salt and fresh black pepper.

To assemble – Place tomato slice on the plate followed by slice of fresh mozzarella, then another tomato slice, mozzarella ….  The final step is place the stem end of the tomato on top creating completed stack look.

Garnish the plate with grilled bruschetta topped with crisp pancetta.  Garnish with chiffonade of fresh basil and another drizzle of olive oil.  Serve.

Happy Father’s Day, grazie mille

Michael

PS:  I did enjoy a tomato sandwich while writing this recipe and gave Mom a call to catch up and share a few laughs.

In today’s society it is easy to find fresh produce, fruits, meats and seafood from a variety of countries at our local grocery stores.  Walk the isles and one can find a handful of ethnic sections all full of jarred and packaged specialty foods which make it that much easier to explore different cuisines.  America’s ‘melting pot’ with its diversity of cultures and today’s exposure to great food television make easy and approachable for consumers to prepare new foods at home.

This is where part of the inspiration sparked for Lorenza to bring the idea of ‘One World”, or “Un Mondo” in Italian, to the marketplace. The other goal was to deliver on a product line of all natural artisan cured meats inspired by old world tradition into a new light and level of culinary importance by adapting new world beliefs.  Years of research, world travels and over a century of Volpi experience with artisan cured meats would be the foundation for Lorenza’s project.

The starting point would be the old world flavors found and developed throughout the years in Italian, Spanish and French cuisine.   Research into the types of meats, spices and herbs would be our guide along with the importance and functionality of cured meats within the cuisine itself.  Modern advances in technology, raw material quality and over all manufacturing abilities would envelop on the new world beliefs.  The goal was simple – create an all natural product that delivered big flavor with minimal processing that provided a true look into the heritage of the cuisine.

It only made sense to start with Italian inspired flavor profiles using the families’ heritage and dedication to this craft.
●  Dolce – A sweet, mild little dry sausage which is lightly seasoned.
●  Piccante – A spicier dry sausage seasoned with red peppers and paprika.
●  Paesano – Mildly seasoned sausage with notes of fennel and paprika.  Also known as ‘Countryman” salami.
●  Dry Salsiccia -  A salami rich in flavor, bursting with notes of toasted fennel and garlic.
●  Cacciatore – ‘Hunter’s” style salami, full flavored with garlic and fresh cracked black pepper.

The Spanish product line would be influenced by flavor profiles that are pronounced throughout its cuisine.
●  Chorizo – A mainstay in Spanish cuisine, this dried sausage delivers an earthy / smoky paprika and garlic profile.
●  Fuet – A favorite in Catalan cuisine, mildly seasoned with spice which allows for quality of the meat to stand out.

The French product line ties all of this together.  Some many of today’s dishes were first inspired by ingredients, methods and techniques of this ancient historical cuisine.

●  Herb-de-Provence – Subtle, a perfect blend of herbs and spice from the Provence region which include thyme, lavender and fennel.
●  Aux Cepes – A blend of wild mushrooms deliver an earthy and rustic flavor profile.
●  Aux Noix -  Typical of French cuisine, this Saucisson sec is full of roasted hazelnuts and walnuts.  This technique provides a buttery rich flavor enhanced with subtle spice.

This has been a fantastic project digging back into culinary and cultural history and it is only the beginning.  The first wave of the Volpi “Un Mondo” product line is completed and hold true to the goals set out,  I am anxiously awaiting time in the kitchen at the stove……..

Grazie mille,

Chef Michael

For me there is certainly something special about ceremonial walk from the kitchen to the great outdoors.  The ground work set with careful placement of the charcoal briquettes, once lit a little time and patience brings that perfect grayish ash coating to the briquettes with a brilliant red-orange amber glow radiating beneath.  The clean grate is in place, a light swipe of oil to ensure nothing sticks and you’re ready to go.  Be it either steaks, fish, hamburgers, hot dogs / brats or fresh farmers market seasonal vegetables your heart is beating just a little bit faster with excitement of the meal ahead.

You know us chef types by now; we have a hard time waiting to get something on the table for our guests.  The truth is we enjoy having a little ‘Scooby’ snack while all the cooking is going on, that be said, a family favorite and one that I guess can say has become a tradition is a favorite from my early days in the kitchen in Napa, CA – ‘Grilled Prawns Wrapped with Volpi Pancetta’.  This is simple and quick dish to prepare and it packs a powerful punch when it comes to delivering flavor.  I would like to share this recipe with you, maybe one to soon become a ‘go-to’ dish in your cooking repertoire.

GRILLED PRAWNS WRAPPED W/ PANCETTA AND HERB VINAIGRETTE
Prawns:
16 each    Prawns, in shell
8 each       Volpi Pancetta, sliced

Take each piece of sliced Volpi Pancetta, unroll and cut in half crosswise to yield 16 pieces.  Wrap each of the prawns with the pancetta careful not to overlap and covering the entire prawn.

To cook:

Heat grill to medium high heat.  Place each of the pancetta wrapped prawns over heat and cook for 2 -3 minutes each side.  The pancetta will crisp and the prawns should be just cooked through.  Remove to serving dishes.

Drizzle ‘Spring Herb’ vinaigrette over top prawns and serve.

Vinaigrette

1 cup        Extra Virgin Olive Oil
¼ cup      Champagne Vinegar
1 tsp          Shallots, fresh minced
1 Tbsp      Chervil, fresh chopped
1 Tbsp      Chives, fresh chopped
1 Tbsp      Italian parsley, fresh chopped
2 tsp         Tarragon, fresh chopped
2 tsp          Mint, fresh chopped
½ tsp        Lemon zest, fresh grated
To Taste    Sea Salt
To Taste    Black Pepper, fresh ground

Method:
In medium mixing bowl place the Champagne vinegar.  Slowly whisk in the olive oil to create an emulsion.  Once all the oil is incorporated, fold in shallots, chervil, chives, Italian parsley, tarragon, mint and lemon zest.  Add sea salt and black pepper to taste.  Set aside until prawns are ready to serve.

Serves 4

From our family to your, best wishes for a safe and enjoyable Memorial Day Weekend!

Salute!!

Michael

As expected the Pancetta Stesa finished with a seven day drying/curing time-line.  At day five it still was a touch soft and there was some concern if the flavor profile had fully developed.  Now that I’ve had the opportunity to cook a few dishes I am glad the two extra drying/curing days were added.

House Cured Pancetta Stesa

The Pancetta Arrotolata needed a full 2 weeks to reach the same ‘texture’ as our other pancetta.  The flavor profile is relatively similar between the two, if anything the Stesa has a touch more character – why?  The exposed surface area was much greater and therefore allowed more interaction with the outside environment.

Time in the kitchen was a joy; it has been quite a few days since having the opportunity to cook with homemade raw materials.  I thought it appropriate to test the pancetta in a few of the Italian recipes that found their way into the Authentic Volpi cookbook.  The recipes originally called for Volpi Pancetta, I have substituted my house made pancetta to honor the occasion. Here’s what we enjoyed

Grilled Prawns Wrapped with House-Cured Pancetta and Herb Vinaigrette

Gnocchi with Caramelized Wild Mushrooms and House-Cured Pancetta Sauce

Oven Roasted Free Range Chicken Breast with Corn, Green Beans and House-Cured Pancetta Ragu

The evening was a huge success and created a family memory we could all smile about in the years ahead.  The bonus, as a thank you for spending the evening with us my guests all took home a piece of pancetta!

I hope a few are inspired to make this journey on your own and create your own family traditions.

Grazie mille,

Michael

A quick look back at day six brought little change to the pork belly.  I found no moisture released on the sheet pan, in addition the curing salt mix still was intact.  I did add approximately 1 – 1 ½ cup to the spots that were a little thin.  A quick wrap and then back into the refrigerator with the pork belly, one more day and the curing stage will have reached its end.

Finally day seven, our curing stage on the pork belly is complete.  The next step is quick and simple in preparation for the air cure and aging process.  First I will give a good rinse with cold water to the pork belly, making sure to remove all of the curing salt mix.  To dry the pork belly, I find it easiest to paper towel since it absorbs well and eliminates the chance of any contaminates that could occur from using a cloth.

Cured Pork Belly Ready To Hang

I did check the weight after the salt curing process – the original weight was 7.1 pounds.  After the seven day cure, weight now is 6.8 pounds.

Once dried lay the pork belly on a clean flat surface with the longest end facing you.  There are two forms this specialty Italian cured meat can be found, first is

Pancetta Arrotolata, I like to season with light dusting of fresh cracked black pepper about 2 tablespoons.  Starting with the long side, roll the pork belly tightly, creating a jelly roll effect and tie it very tight.  It is best to use butcher’s string, being sure to leave 1 ½ – 2 inch gap with each loop.  It is very important to pull the butcher’s string tight to ensure there are no air pockets.  Once the entire pork belly is tied, I like to wrap it completely in a single layer of cheese cloth as a precaution to keep the surface free from any contaminates.

Pancetta Stesa will remain flat for the drying / aging process and there are no additional seasonings applied.  I still use butcher’s string in order to help keep flat and then there is something to hang the pork belly from.  Just like the Arrotolata, a single layer of cheese cloth to cover.

Arrotolata and Stesa ready for final cure and drying

Next it is time to move the pork belly to the curing room (aka – basement).  The two important conditions that are crucial for the final stage in the process are temperature and humidity.  Ideal conditions I have found for temperature is 55 – 65 degrees Fahrenheit, humidity 60 – 65 percent.  The other factors that play important role in the final drying / aging process are light and a constant environment.  Make sure there is no direct exposure to sunlight and you can maintain stability with temperature and humidity.

Pancetta Arrotolata will hang for 2 weeks and Pancetta Stesa should take approximately 5 – 7 days.  The goal is to have the pork belly become firm, yet still pliable.  If drying happens too fast and the pork belly begins to harden, it should be moved to the refrigerator.  The drying process is important as it enhances and intensifies the flavor profile, creates texture and provides shelf life.

For storage I like to divide into a few different size pieces, some will go to friends and family, a few pieces in the refrigerator and even a couple in the freezer.

Now that the drying stage is completed time to get in the kitchen and reap the rewards of your labor!  I’ll be back to complete this story in a couple weeks with an authentic Italian recipe and a few suggestions on uses of Pancetta.

Ciao, Grazie mille

Michael

It is the morning of Day Three time to check in on our progress with our ‘house-cured’ pancetta project. After unwrapping the sheet pan, notice additional moisture released overnight.  It measures out to be approx. ½ cup of water today, confirming that our curing process is fully underway and looking to shape up well.  I do see more of the curing salt mix remaining in place on the pancetta today, so this will be a little quicker clean up and prep before going back into the refrigerator.

Day three - ready for curing salt mix

Just as I mentioned in the previous blog, I will continue the same process with the pancetta:

Remove the pork belly for the sheet pan and place in on a bed of paper towels.  I do this to absorb the moisture that remains on the pork belly.  I am cautious not to remove the curing salt, only absorb the excess water.  I then transfer to clean pan and repeat the process of applying curing salt to both the skin and meat side.  Remember to place the skin side down when placing back on the sheet pan.  Final step for today, apply a good covering of plastic wrap and then back into the refrigerator.

Day four and day five pass rather uneventful.  For both days checking in on the pancetta process I find no excess moisture in the bottom of the sheet pan.  This is telling me that we have fully achieved the osmosis process with the pork belly.  The curing salt mix is slightly damp; this can be attributed to both the final stages of the curing process and storage in the refrigerator itself.  On Day four and Day five, I repeat the ritual process as outlined above with the pancetta.

I do now see and feel a change in the texture of the pork belly.  The outside of the pork belly itself has developed a ‘skin’ to the outer layer.  In addition the pork belly has a firmer texture, not nearly as pliable when it was a raw, surely it taking on the proper form of pancetta.  It looks as if this process will take the full seven days to cure to proper texture I’m looking for and as I have learned from previous better to be safe than sorry.  If I stop the cure too soon, I will have to make adjustments during the aging time frame and that will effect the quality of the final product.

Almost there, a couple more days before rinsing and hanging to cure.

Ciao!

Michael

It was exciting to unwrap our ‘house-made’ pancetta today and check the progress after 24 hours.  As expected there was a decent amount of moisture released from the pork belly and almost no sign of the curing salt mix.  It amounted to just shy of one cup of water.

Water released from curing pork belly

During the first 24 hour period, the curing salt dissolves and is absorbed into the pork belly cell structure; this action is the direct result of osmosis.  An abbreviated explanation of what is happening:

Salt, which is mostly made of sodium chloride, is the key ingredient in the ‘curing’ process.  In high concentrations, salt acts as an inhibitor to microorganisms – it creates an environment unsuitable for bacteria to feed and survive.  As the salt dissolves, water is drawn out through the cell membranes found in the food and microbes – “osmosis”.  It is this movement of water that creates a pressure and imbalance in the environment where a bacterium needs to grow.  This is all good to see, the cuing process is underway…..

Next step is to remove the pork belly for the sheet pan and place in on a bed of paper towels.  I do this to absorb the moisture that remains on the pork belly.  I am cautious not to remove the curing salt, only absorb the excess water.  I then transfer to clean pan and repeat the process of applying curing salt to both the skin and meat side.  * Remember to place the skin side down when placing back on the sheet pan.  Final step for today, apply a good covering of plastic wrap and then back into the refrigerator.

Pork Belly Dried and Ready for Curing Salt - round two

I will continue this process on a daily basis during the 5 – 7 day curing time frame.  Each day plan to see less moisture released from the pork belly and at the same time the process will require less curing salt mix.

Happy Friday, next update tomorrow…..

Ciao!

Michael

Pork Belly Prepped To Cure

One important fact to mention is the method I am using is ‘all-natural’ method in making this Pancetta.  The gray salt will be acting as our preservative, in doing so it will perform two actions; first it stops any activity / reproduction of bacteria and secondly it inhibits naturally occurring enzymes that act as catalyst for spoilage.  (We’ll talk more about this and its science in a future blog)

To get started we’ll need to have a few things on hand:
1.    Pork Belly  6 to 7 pounds (trimmed)
2.    Dry Rub Cure
a.    Spice Grinder
b.    Sauté pan
3.    Sheet Pan
4.    Plastic Wrap
5.    Space in the refrigerator

The first step – I like to prepare the ‘curing salt’ blend for the pork belly.   My recipe is as follows:

Ingredients for Curing Salt Blend

a.   4 cups – Gray Salt

b.   1 ½ c – Sugar

c.    6 ea. – Bay Leaves, crushedd.

d.   3 T – Peppercorns, whole
e.    1 ½ T – Juniper Berries, whole
f.    ½ c – Brown Sugar

g.    ½ t – Nutmeg, fresh grated

h.    8 ea – Clove, whole
i.    1 t – Garlic (minced, toasted)
j.    1 t – Cumin, whole
k.    1 t – Allspice, whole

Place peppercorns, Juniper berries, allspice, clove and cumin in sauté pan over medium heat, allow to cook until spices are slightly toasted – approx 3 to 4 minutes.  Allow to cool then grind in spice mill.  Combine all food processor, pulse blade until you achieve a homogeneous blend.  Place in air tight container and reserve for later use.

Curing Salt Mix Ready To Apply

The pork belly was received in great condition, trimmed very well and skin removed.  I did square off the edges slightly for a better fit into my sheet pan.  Now time to apply the 1st coating and massage of the reserved curing salt mixture.  I start with the skin side first and then once this is completed turn over, continue on the meat side.  Make sure to massage the curing salt well into the pork belly.  This first application of curing salt is the most important; it gets the entire process started off in the right direction.  Once both sides are completed, transfer to sheet pan placing skin side down.  I like to apply another light layer of curing salt to the meat to ensure all is well covered.  Wrap the sheet pan well with plastic wrap and refrigerate.  The entire process is going to take 5 – 7 days.

Applying the dry rub 'cure' to pork belly

NOTE ** – it will be imperative to keep a watchful eye on the curing process during the first few days, as this is when majority of the water release will happen from the pork belly.  This being such a short curing time, I like to check the progress on a daily basis.  I recommend the following steps each day:
a.    Remove from refrigerator and unwrap, careful not to spill released water
b.    Using paper towel, lightly pat the surface to remove any moisture
c.    Carefully pick up the pork belly, again lightly pat both sides to remove excess moisture.
d.    Transfer to new sheet pan, skin side up.  Apply another light coating of curing salt and massage into pork belly.
e.    Turn over and repeat the process for the meat side.
f.    Re-wrap well and the back into refrigerator.

Curing mix massaged into pork belly to start curing

That’s it for now!  I’ll post daily progress and pictures of the process during this seven day cure.  Until tomorrow…..

Ciao,  Grazie

Michael

There is certainly something that can be said towards the excitement and anticipation of Easter weekend.  Our children are enjoying Spring break from school; families are scurrying about preparing for the first big celebration and gathering of the New Year.  I find that this weekend always brings a smile to my face, memories of mom taking us shopping so my sister, brother and I had something new to wear for Easter mass.  Plus this was a time when Mom created much excitement in the kitchen prepping simple, traditional foods that have been passed down for more than a few generations.  I always looked forward to helping color Easter eggs, mixing the batter for the Easter lamb cake and to this day can close my eyes and smell the Easter bread baking in the oven.

In honor of Mom, I thought why not put together a simple menu of family traditions both old and new to celebrate this first weekend of April.  I thought it is important to keep things simple and in doing so it will keep me from being stuck in the kitchen while everyone else enjoys the family gathering.  I have written this menu allowing for me to get majority of the prep and some cooking done before Sunday brunch, our families Easter Brunch for this year:

Antipasti

Colorful Hard-Boiled Easter Eggs

Polish Kielbasa with Fresh Horseradish and Kraut

Fava Bean Puree Crostini with Fresh Made Sheep’s Milk Ricotta

Bruschetta w/ Volpi Prosciutto, Local Honeycomb with Artisan Cheeses

Easter Breads

Insalate

Volpi Bresaola Carpaccio with Shaved Fennel and Celery Hearts Salad

Primi

Frittata with Volpi Coppa, Spring Onions, Peppers and Crispy New Potatoes

Dolce

Easter Lamb Cake with Fresh Berries and Meyer Lemon Mascarpone

FRITTATA WITH COPPA, SPRING ONIONS, PEPPER AND CRISPY POTATOES- ‘Authentic Volpi Cookbook’

Ingredients for Frittata

8 each              Eggs, large

½ cup               Spring Onions, slice thin (approx 1/8 inch)

½ cup               Red Bell Pepper, small dice

3 oz                  Volpi Coppa, sliced – then small diced

2 Tbsp             Butter, unsalted

1/ 4 cup            Milk

2 tsp                 Italian Parsley, fresh chopped

½ cup               Parmesan Cheese, grated

1 tsp                 Sea Salt

¼  tsp               Black Pepper, fresh ground

Check oven and make sure the top rack is set 6 – 8 inches below the broiler element.  Turn on broiler to pre heat.

Place a medium non-stick sauté pan over medium heat, add 1 Tbsp butter.  As butter melts, add the small diced Volpi Coppa and allow cooking for 1 – 2 minutes to develop slight color.  Add red bell peppers and spring onions, season with ½ tsp sea salt and 1/8 tsp black pepper.  Cook for 7 – 10 minutes or until tender.  Once vegetables are tender remove from non-stick sauté pan to plate allowing to cool.  Set sauté pan aside for later use to cook frittata.

While the vegetables are cooling you can whisk eggs and milk together briskly to ensure well incorporated and season with ½ tsp sea salt and 1/ 8 tsp black pepper.  Add Italian parsley, Parmesan cheese and mix well.  Once the Volpi Coppa, spring onions and red bell peppers are cool add the egg mixture.

Place non-stick sauté pan back over medium heat, add 1 Tbsp butter.  Once pan is hot, add egg mixture to pan and stir well to ensure even distribution of ingredients.  Using a circular motion, stir the egg mixture a few times during this early stage of cooking, 1 or 2 minutes.  Then leave egg mixture to ‘set’, approx. 5 minutes.  At this point the sauté pan can be moved to the oven under the broiler.  This next step will need approx 3 -5 minute’s additional cooking time.  Keep a close eye as not to overcook the frittata.  Once this step is complete and frittata is golden brown remove from oven and allow to cool.

Chef note:  Carry over cooking will happen when the frittata is removed from the oven, allow for this as not to over cook the frittata.

Invert frittata from sauté pan on to serving plate, cut into individual portions and serve.  Frittata’s can be served warm or room temperature, which ever fits your personal taste preferences.

Ingredients for Crispy Potatoes

4 large              Russet Potatoes, cleaned / small diced

2 Tbsp             Olive Oil

2 Tbsp             Butter, unsalted

¾ cup               Sweet onions, ¼ inch dice

1 Tbsp             Italian parsley

To taste            Sea Salt

To taste            Black Pepper, fresh ground

Take your cleaned russet potatoes, first cut lengthwise into ¼ inch thickness, then stack and make ¼ diced size pieces.  Place in bowl with cold water, rinse once then drain well.  Place on cloth or paper towel to absorb excess moisture.

Place large sauté pan over medium high heat.  Add olive oil, once hot add the russet potatoes and diced onions – shake pan to create even layer.  Season with sea salt and black pepper.  IMPORTANT -allow the russet potatoes to set in the sauté pan with out moving, this will ensure caramelization and a crispy outer skin.  Cooking time will be 2 – 3 minutes, at this point  shake the sauté pan and toss potatoes, again allow then to set for 2 -3 minutes.  Continue this method until the potatoes become tender, cooking time will be 10 -1 5 minutes.  During the last couple minutes of cooking add the butter; this will brown and provide a rich nutty flavor to the potatoes.  Remove from pan to serving dish, garnish with Italian parsley.  Serve immediately.

Wine Suggestions:

1. Mimosa
2. Bellini

Grazie mille, Happy Easter – Buona Pasqua!!

Michael