Subject: Pesche Ripiene
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 22 2002 - 19:39:10 EST
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F O O D F U N N Y
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Thanks to reader Delsa Anderson and her unfortunate son for this one:
Some friends with a lemon tree here in Phoenix brought me a WHOLE
GALLON of lemon juice they squeezed, and it's been sitting in the
refrigerator - waiting for a really big project, I guess. My
33-year-old son just came in with the container in his hand, saying,
"Man, this is NASTY! You should throw it out. You shoulda put some
sugar in it!"
I said, "Well, that's just plain lemon juice. Did you think it was
lemonade?"
He said, with great indignation, "I drank a whole glass of it
yesterday! It was AWFUL!"
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T O D A Y ' S R E C I P E
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Thanks to the many eagle-eyed readers who pointed out my omitting a
step in yesterday's recipe. Here is the corrected version, along with
my apologies.
Costelette alla Pizzaiola (Pork Chops with Mozzarella)
1 - 1 1/2 lbs (450 - 675 g) thinly cut pork chops
Salt and freshly ground pepper to taste
3/4 cup (180 ml) red wine
2 tsp (10 ml) crushed dry oregano
4 Tbs (60 ml) olive oil
1 - 3 cloves garlic, finely chopped
12 oz (335 g) canned plum tomatoes, drained
and finely chopped
All-purpose flour for dredging
4 oz (110 g) thinly sliced mozzarella cheese
Season the pork chops with salt and pepper and place them in a single
layer in a large pan. Add the wine and oregano and marinate
refrigerated for 1 to 2 hours. Heat half the olive oil in a small pan
and saute the garlic for 1 minute. Add the chopped tomatoes and
simmer for 5 minutes. Remove the chops from the marinade and pat dry.
Reserve the liquid. Lightly dredge the chops in flour. Heat the
remaining olive oil in a large skillet over moderate heat and saute
the chops until they are light golden brown on both sides. Add the
reserved wine mixture and bring to a boil. Simmer covered for 5 to 7
minutes. Transfer the chops to a baking dish and cook the sauce over
high heat until it is reduced to 4 to 5 tablespoonfuls (60 - 75 ml).
Adjust the seasoning with salt and pepper. Spoon the wine reduction
over the chops, cover each chop with a slice of mozzarella, and top
with the tomato sauce. Place the chops in a preheated 350F (180C)
oven for about 5 minutes, until the cheese has melted. Serves 4 to 6.
If you've been with me for a while, you know of my fondness for
desserts that feature fresh fruit. Fortunately the Italians share this
fondness, as demonstrated by this classic recipe from the Piedmont
region of northern Italy.
All recipes this week are adapted from "Gastronomy of Italy" by Anna
Del Conte (Friedman/Fairfax Publishers, 2001) available from
Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/1586632965/worldwiderecipes
Pesche Ripiene alla Piemontese (Stuffed Peaches Piedmont-Style)
4 - 6 freestone peaches, halved and pitted
8 - 12 amaretti cookies, crumbled
3 Tbs (45 ml) blanched almonds, finely chopped
3 Tbs (45 ml) sugar
2 tsp (10 ml) unsweetened cocoa powder
1/2 cup (180 ml) Moscato or other sweet white wine
2 - 3 Tbs (30 - 45 ml) butter
Scoop out a little of the flesh from the center of the peach to make a
larger hole. Chop the removed peach flesh and combine with the
remaining ingredients except the butter. Place the peaches in a
buttered baking dish and fill with the mixture. Dot with butter and
bake in a preheated 400F (200C) for 20 to 25 minutes. Serve warm or
at room temperature. Serves 4 to 6.
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