Tivoli Inspired Lemon Pancetta Pasta - Pasta of the Month

I can't begin to explain how my first trip to Italy inspired me in the kitchen.  I was extremely impressed while on an excursion to the town of Tivoli which is a fortress of a town which was frequented in ancient times by the wealthy Romans.  After the main attraction, the Villa d'Este, we were treated to a pasta making demonstration by mother and daughter at the restaurant Terme di Diana.

Villa d'Este

Pasta making demo at Terme di Diana Restaurante

They made pasta the "old school" way which I still haven't mastered, but they made it look so easy, it was worth a try.  Since that first try I've resorted to using my trusty food processor, much simpler!  

The best recipe/method I've found happens to be Giada's fresh pasta on page 222 from her cookbook "Everyday Pasta".  I love her recipes!







When I make fresh pasta I'll usually make a few different types/shapes utilizing the whole batch.  Sometimes, it's ravioli, lasagna, fettuccine or, this time, spaghetti noodles.  Then I freeze whatever I won't be using that day.  For my Lemon Pancetta pasta I used approximately 6 "nests" of fresh spaghetti.  You can use about 1/2 pkg for the same amount.

"nests" of pasta

Tivoli Inspired Lemon Pancetta Pasta

5 "rounds" of pancetta, chopped

1 small shallot, sliced and chopped

2 garlic cloves, chopped

1/2 Tbsp red chili flakes

1 Tbsp of lemon zest

1 Tbsp of lemon juice

handful of fresh basil, sliced

ladle of pasta water (reserve before draining the pasta)

2 Tbsp butter

1 Tbsp olive oil

Parmesan cheese grated for garnish (optional)

While you boil some water for the pasta, put together the sauce.  If using fresh pasta, it will only boil for a few minutes versus 9-11 minutes.

For the sauce, in a large skillet fry the pancetta until it's done.  Reduce the heat to medium, add the shallot and continue to cook until soft.  Add the garlic and chili flakes, then the zest, lemon juice and basil.

Bring the pasta water to a boil, add a sprinkle of salt.  Add the pasta and stir to keep from clumping.  When it rises to the top, it's done, usually about 3 minutes or so.  Reserve a ladle of water, drain and place the pasta into the skillet.  Mix well and add the ladle, especially if dry, then the oil and butter, blending well.  Plate and serve.  Molto bene!

Riviera Maya Getaway - Part Three

In Mexico there are plenty of all inclusive properties to choose from.  One must do the research to find the best ones.  In my opinion, The Royal in Playa del Carmen meets and exceeds my idea of "the best".  The restaurant choices are Pelicanos,  beach front, serving upscale beach seafood, Tapas Pinxtos, Spanish and Basque style food, also beach front.  Then there's Spice, the "breakfast" spot also serving lunch, dinner and the best coconut ice cream!  You can sample almost every cuisine here.

Down the street is Asiana, serving sushi, noodles and several Southeast Asian entrees, including duck. 

Across the street you find Italian and Mexican restaurants.  The new kid on the block is Mediterraneo accompanied by a whole new wing of rooms, quiet pool and Starbuck -type coffee house.

Grouper from Mediterraneo

One of the best restaurants I've ever eaten at is called Marie Marie.  Most of the other restaurants don't require reservations.  This one?  Absolutely!  And it's easy to see why.  They "literally" rolled out the red carpet for us the first night.  (We ate there twice)  As we entered the place all the servers were lined up and started to applaud as we strolled in.  I almost had to look around  to make sure Angelina and Brad weren't behind us!  I guess that's what they do for the 1st arrivals!  Nice touch!

The food was terrific, the atmosphere romantic, yet colorful, with beautiful murals on the walls, and the service was amazing.  Okay, so it sounds like I'm being paid to write a good review for them.  Not so!  But I will show you some pictures...see what you think.  Too bad there's no taste-o-vision on this blog, huh?

Yucatan fondue - not the diet special!

Hubby's steak

Monk fish medallions

Lobster bisque

Melt in your mouth lamb chops

Disclaimer:  All of the above food was not eaten in one sitting!  For those of you with a hearty appetite this could be accomplished.  That's the beauty of going to an all-inclusive!

French Fennel Potato Soup

I would imagine this may have been a frequent meal for my ancestors.  As they arrived in North America in the 1700's they acquired a plot of land in the Acadian settlements along the St. Lawrence river.  Life was not easy, dealing with harsh weather, poor soil, Indians, disease and the land hungry British.  Their meals were "rustic", anything they could grow, hunt or scrounge.  I'm sure potatoes were on the table much more than they would have liked.  

While probably not an authentic Acadian French potato soup, I jazzed it up to suit our tastes.  Enjoy!

French Fennel Potato Soup

Ingredients:

3 medium red new potatoes, parboiled, peeled and diced

2 fennel bulbs, cleaned, white part, chopped

1 Tbsp oil

1/2 yellow onion, chopped

1 garlic clove, chopped

4 cups chicken stock or broth

1 cup water

2 Tbsp butter

1/2 cup heavy cream

salt and pepper to taste

1/4 cup chopped parsley (optional)

Parboil the potatoes, cool, peel and dice.  In a soup pot heat the oil on medium heat.  Add the onions and cook until soft, then add the garlic. Stir and cook for an another minute.   Add the potatoes, fennel, chicken broth, water and parsley, increase the heat to boil, then reduce to simmer for about 20-25 minutes.

Cool slightly.  Then puree in a blender.  Pour back into the pot as you do this in batches.  Add the heavy cream, butter and salt and pepper.  Heat soup on low for a few minutes.  Garnish with fennel fronds and serve with a hearty baguette, and of course, a glass of French wine!  Tres bien....  

Getaway to Riviera Maya - Part Two

If you ever need inspiration in the food department, take a trip to the Yucatan.  Riviera Maya is a world renown destination and there is no lack of ethnic cuisines.  In our little "corner of the world" (the all inclusive property we stayed at) every day and night was a trip to a different country.  Here's a pictorial of our food frenzy.

The first evening freshly caught grouper stuffed with spinach was on the menu.

One of the beachfront restaurants was called Tapas Pinxtos featuring small plates with a Northern Spanish and Basque influence.  As soon as we were seated we were eagerly greeted by our waiter carrying a "welcome drink", a version of sangria.  The picture above is a cuttlefish (calamari) bruschetta...scrumptious and to be duplicated at home this Summer, perhaps. 

Our next sampling was puff pastry with goat cheese and spinach...way too good!  So much for a light lunch!  Oh well, we'll just take an extra long walk or a more vigorous snorkel.

A few days later we went to the other beach front restaurant called Pelicanos for another light lunch.    Below is a Mimosa salad with assorted fish and hearts of palm.  This was followed by a mixed seafood plate.  Shrimp, grouper, lagostinos and mussels....a seafood lover's delight!

Stay tuned for more of our Mexico vacation.  Looking back, I think we were on a mission to soak up as much sun as our bodies would allow, taste devour as much seafood as we could, interspersed with as much walking. swimming and snorkeling as we could fit in.  We succeeded...mission accomplished!

Simple Black Bean Enchiladas

Before I continue with my getaway to the Riviera Maya I wanted to insert this simple enchilada recipe.  My love for Mexican food goes way back into my childhood days.  There was never a shortage of great Mexican food restaurants in Southern California where I grew up.  Most were inexpensive and casual, always a great place to take the kids, I guess, because my parents would load us into the station wagon and off we'd go for a "special' night out.  I might add that this special event usually only occurred once every month or when there was a blue moon!  Times are quite different now.  It's not uncommon for people to have breakfast, lunch and/or dinner out several times a week.  Who can afford that?  Okay, I'll step off of the "soapbox"!

Why not try to make Mexican at home?  It's pretty easy.  There's no right or wrong when it comes to tacos, quesadillas or enchiladas.  You can create your own fillings.  

For the filling:

1-2  boneless chicken thighs, cooked first and cubed

1 15 oz can of low sodium black beans (whole, not refried), drained and rinsed

2 Tbsp chopped onion

2 Tbsp salsa verde (use some from a small can)

1 small can sliced black olives, liquid drained

1 small handful of chopped fresh cilantro


Mix all of the above ingredients in a saucepan  and cook on medium heat for about 10 minutes.  This part can be done a day ahead.  Put in a covered bowl in the refrigerator.

To assemble:

1/2 can (28 oz) of mild-medium green enchilada sauce

6 white corn tortillas, about 6-8 inches in diameter.

3-4 oz of grated jack cheese

Using either a 7x11 or 9x12 pan,  spray the bottom with pan spray first, then spoon a little of the green enchilada sauce on the bottom, barely covering it.  Place about a 3/4 - 1 inch wide strip of bean mixture down the center of one tortilla.  Sprinkle a light layer of cheese on top and roll up, flapping one side over the other towards the middle.  Grasping firmly, turn over and place in the pan.  Repeat with remaining tortillas until you have no more room in the pan.  They should fit snugly.  If you have additional bean mixture, sprinkle it over the top and sides.  Pour more green enchilada sauce over each enchilada and top with additional cheese.  Cover and heat in the oven for 30 minutes on 350 degrees.

Serve with rice, guacamole and/or a dollop of sour cream.

NOTE:  I used both pan sizes and soft taco size tortillas versus regular sized tortillas.  Both came out good.  For company, I recommend the larger size...you can add a bit more chicken or cheese for these.

smaller soft taco size