1/2 c good EVOO*
2 T fresh lemon juice
2 T preserved lemons*, chopped
2 garlic cloves*, chopped fine
1/4 tsp fresh ground pepper*
3 small bulbs fennel, trim ends & reserve some fronds
2/3 lb arugula, washed & dried well
*Available at All Things Italian

In a small bowl whisk together the olive oil, lemon juice, preserved lemon, garlic and pepper.  Thinly slice the fennel and add to the oil mixture.  Place the arugula and a little chopped fennel fronds in a salad bowl and gently toss in the fennel and oil mixture.

Original recipe in Sunset Magazine – November 2009

Cooking & Pilates at The Poppy Farmhouse in
Costigliole d’Asti – Piedmont, Italy
September 13-20, 2010

This exclusive retreat (11 guests) features luxurious accommodations and fabulous facilities, set in the most stunning hilltop location in Italy’s premier food and wine region.  For more information please contact:

All Things Italian – Specialty Food Store
. 2251 W Kagy, Bozeman, MT 59718 . 406.586.0444 .
. info@all-things-italian.com .

To learn more about the retreat visit www.cascinapapaveri.com & for reviews visit www.tripadvisor.com (enter Agriturismo Cascina Papaveri).

Main Attractions

• 8-day/7-night intimate cooking & pilates vacation in Italy’s Piedmont region
• Elegant and comfortable accommodations at a 5-star Agriturismo, small working farm, with certified organic vineyard and vegetable gardens that produces Barbera, fresh herbs and vegetables.
• Delicious regional cuisine: freshly made meals plus all inclusive drinks & wine
• Private & group pilates with Kathy Mulvahill on ‘Balanced Body’ equipment
• 2 Visits to local markets in nearby Asti & Alba
• 5 Culinary Experiences, hands-on cooking lessons throughout the week
• 1 Visit to a local restaurant
• 1 Visit to a local Cantina for a wine tasting
• Asti Palio, the horse race similar but older than that of Sienna
• Douja d’Or, the major wine festival of the year.  Fantastic selections of wines with tasting areas

What’s Not Included

• Airfare or other transportation to the trip starting point & from the trip ending point
• Lodging outside of the 7 nights at the Farmhouse
• Meals and alcoholic beverages not specified
• Personal expenses
• Optional activities: truffle hunting, golf, horseback riding, massages, etc.
• Passport fees
• Insurance of any kind

$2,900/person based on double occupancy

1 pie crust
1 large heirloom tomato, sliced thin
9.8 oz jar grilled eggplant, drained*
Sea salt & fresh ground pepper*
2 tsp Ligurian Herb Blend*
4 eggs
1/4 c milk
1 c Parmigiano-Reggiano, gratted*
Fresh Basil
*Available at All Things Italian

Roll out the pie crust and place in a pie plate making a raised or fluted edge.  Make alternating layers of the eggplant and tomato in the crust.  Sprinkle the vegetables with the herb blend.  In a small bowl lightly whisk the eggs, milk, half of the Parmigiano and season with sea salt and pepper.  Pour the egg mixture into the pie shell and sprinkle with the remaining Parmigiano.  Bake the pie at 350* for 30-40 minutes or until set and golden.  Top with fresh basil and a little more Parmigiano.  Buon Appetito!

We frequently have clients ask us for this recipe after having a cup of soup at the store, so here it is!

2 Tbsp butter*
1 shallot, chopped fine
6 c vegetable or chicken stock
1 Pomi Strained Tomatoes*
Sea salt & fresh ground pepper*
1/2 c Arborio rice*
1 tsp baking soda
Fresh basil
1 tsp sugar
1 c cream
*Available at All Things Italian

Melt butter in a soup pot and saute the shallot until soft with a little sea salt.  Add stock, tomatoes, rice, sugar and season with sea salt and pepper.  Simmer for 20 minutes.  Mix the soda into the mixture, the soup with foam up at this point so make sure you use a tall/big soup pot.  Add the basil and cream and taste for seasoning.  Do not allow this soup to boil and serve in warm bowls with rustic bread.  Enjoy!

I think Twitter is great for finding quick recipes or to ask for recommendations.  The other day I noticed a recipe for Spaghetti Alla Chitarra With Brussels Sprouts, Bacon and Ricotta Cheese right when I was thinking about what I should do with the Brussels Sprouts my parents grew.  Perfect Timing!  The tweet was from @kitchenmonki and here’s the original recipe.  With the ingredients I had on hand here was my rendition, and man was it good!  Both my husband and I thought the flavor was perfect and a great way to eat Brussels Sprouts if they aren’t your favorite.

Pasta with Brussels Sprouts & Pancetta
Serves 2-3
1/2 lb Pastaof choice* (I used some colored orecchiette I had)
1/4 lb Pancetta, cubed*
2 cups Brussels Sprouts*, cut thin
1/2 c Broth of choice (I used Knorr Vegetable bouillon cubes I got in Italy)
1 Tbsp Butter*
Sea Salt & Fresh Ground Pepper*
Fresh Ricotta, optional*
*Available at All Things Italian

In a large saute pan slowly crisp up the pancetta until just browning.  Remove the pancetta and cook the brussels sprouts in the drippings until tender and browned.  Add the broth and pancetta to the pan, season with sea salt and pepper.

At the same time you’re cooking the sprouts cook up your pasta but remove a few minutes before al dente.  Add the pasta to the saute pan when you put in the broth and finish cooking until the pasta is done, most of the broth will absorb into the pasta but if it gets too dry add a little of the pasta’s cooking water.  Spoon into warm bowls and top with a dollop of ricotta cheese if desired.

Harissa is a North African hot pepper paste that varies from region to region.  It typically contains chili peppers, garlic, spices and olive oil.  Harissa is a cersatile product used as a condiment or ingredient and is frequently used with lamb, goat, fish, vegetables and in couscous.  Recently it’s showing up in recipes with pasta, sandwiches and pizza.  Give it a try!

Recipe: Poached Eggs with Harissa
2 Tbsp Harissa*
2 Tbsp Tomato Paste*
1 Red Pepper, chopped fine
Good Quality Extra Virgin Olive Oil*
1 28oz can Italian Tomatoes*
4 Large Eggs
Sea Salt & Fresh Ground Pepper*
* Available at All Things Italian

Saute the red pepper in 1 Tbsp olive oil in a 10″ skillet until soft, add the harissa and tomato paste and cook until fragrant, about 1 minute.  Pour in the can of tomatoes and simmer for 10 minutes, if the tomato mixture gets too dry add a little water. 

Make 4 depressions in the tomato mixture with a wooden spoon and crack an egg into each.  Season with sea salt and pepper, cover and cook until eggs are just set, about 5 minutes.  Spoon onto warm plates, drizzle with a little more olive oil and serve with rustic bread!

This was a simple dinner that was fresh & light. 

I put a little extra virgin olive oil in a pan with a pinch of red pepper flakes.  I heated this up with a couple minced garlic cloves until just fragrant.  I added 3 small zucchini that I had cut in half circles and seasoned with sea salt and fresh ground pepper.  I sauted the zucchini until soft.

At the same time I cooked some linguine pasta.  When the pasta was done I tossed the pasta with the zucchini, a rinsed can of chick peas, some of the pasta water and a nice pile of grated Parmigiano-Reggiano cheese.

Buon Appetito!

The Big Sky Youth Center (BSYC) opened six years ago in the former Bozeman Shelter Care facility.  It is a division of Youth Dynamics, Inc., a non-profit agency that provides Family Support Services throughout Montana.  BSYC is a community-based shelter care/group home that provides emergency or long-term supervision for youth 11 to 18 years old.  BSYC’s primary goal is to establish a comprehensive team to review the child’s progress, to assist in assessment, develop a care plan, and make recommendations for discharge and aftercare.

Currently, they house up to 8 youths at a given time, however many of their clients come with only clothing on their backs.  Each day the clients collectively make family style meals with the guidance of the staff.  They are currently seeking donations that would include new or gently used cookware, food storage, utensils and other culinary tools so the clients may continue to learn skills in the kitchen. 

All Things Italian has partnered with BSYC to host a Kitchen Drive to collect kitchen supplies.  For the remainder of September we will be collecting items at our store during business hours (Monday-Saturday 9am-6pm).  Please see if you have any cooking items that are in great condition but you’re willing to part with or you can bring in a new item(s).  BSYC is a 501-C 3 organization and can provide paperwork for your tax-deductible donation.  At the time of drop off please give us your name, address, item(s) donated and value and BSYC will provide you with a tax donation letter.

Thank you for your support of the youth at Big Sky Youth Center – the skills they will learn in the kitchen will positively benefit them for the rest of their lives!

All Things Italian has been nominated by a gracious client/friend for an opportunity to win $100,000 in grant and marketing support from American Express.

Go to http://shinealight.ivillage.com/sbo-profile/?ProfileID=3308 and read the nomination. If you are inspired please take a minute to register and submit an endorsement.

In order for us to be eligible to become a Shine a Light finalist, the nomination must receive 50 endorsements by September 13, 2009.

Thank you for your support!
Nichole

A great way to enjoy your garden tomatoes at the peak of ripeness without having to make a trip to the store for fresh mozzarella!

2 large tomatoes (make 8 good slices)
1 T good EVOO*
1/2 tsp Italian Seasoning Blend*
1 tsp good Balsamic Vinegar*
Fresh Ground Pepper & Sea Salt*
*Available at ATI

Divide the tomatoes on two plates.  Sprinkle the spice over the tomatoes, drizzle on the olive oil and let rest a few minutes.  Drizzle on the balsamic vinegar and season with a little pepper and sea salt right before serving.