Recreate the Burnt Grain Orecchiette, with Creamed Fava Beans, Burrata & Charred Black Olives from Stanley Tucci: Searching for Italy

 By: The Food Hunter

Burnt Grain Orecchiette, with Creamed Fava Beans, Burrata & Charred Black Olives

I can’t get enough of CNN Original Series: Stanley Tucci: Searching for Italy and last night’s Puglia episode was no exception. Puglia is a region in the southern tip of Italy; famous for its fragrant olive oil, beautiful vegetables, delicious cheeses and durum wheat. Despite these well-known offerings Puglia is one of Italy’s poorest regions. During his visit, Tucci discovers Puglia's current spirit of innovation and how the Pugliese have begun turning these humble ingredients into sources of pride.  

In Bari, the capital of Puglia, Tucci visits the port and one of the most ancient Barese institutions: the fishermen of Molo San Nicola who sell the “sushi of Italy” (raw squid). Fresh caught squid are plucked from the water and enjoyed raw. And although Tucci anticipated not liking this delicacy he ends up finding it delicious. 

Nearby the port, is the scenic street in old Bari, nicknamed “orecchiette road,” where women sit at small tables outside their homes, rolling, and selling orecchiette to those passing by.

In Foggia, the breadbasket of Italy, Tucci meets with chef Pietro Zito, whose mission is to reignite the best flavors of Puglia’s past. At Zito’s Antichi Sapori restaurant, Tucci is served the signature dish of “burnt” grain orecchiette, with creamed fava beans, burrata cheese and charred black olives.


What is "burnt grain" pasta?

Grano Arso Pasta

Grano arso or burnt grain is a specialty of Puglia that came about when the poorest residents would mill the toasted wheat that was collected after burning the remains of the harvest and ground into flour.
Compared to traditional wheat flour, the burnt grain flour has a distinct toasted flavor with a slightly bitter yet delicious aftertaste.

Using the burnt grain to make pasta produces a dark color and a full bodied consistency. The pasta is best paired with burrata to soften the flavor and provide the missing sweetness. In the Burnt Grain Orecchiette, with Creamed Fava Beans, Burrata & Charred Black Olives, the components mix beautifully and create a spectacular visual and taste on both plate and palate.  

How to make Burnt Grain Orecchiette, with Creamed Fava Beans, Burrata & Charred Black Olives

• Prepare fava beans and puree with onions
• Char black olives in a pan 

 

Charred Black Olives

•   Mix orecchiette with fava bean puree

Orecchiette

 What to drink with Burnt Grain Orecchiette, with Creamed Fava Beans, Burrata & Charred Black Olives?

I would suggest pairing this pasta with a Sicilian white wine. The Cantine Ermes, Vento di Mare Pinot Grigio is a good choice as it offers delicious notes of pears and citrus fruit which counterbalances the toasty pasta.

Burnt Grain Orecchiette, with Creamed Fava Beans, Burrata & Charred Black Olives

Burnt Grain Orecchiette, with Creamed Fava Beans, Burrata & Charred Black Olives

 

Serves 2

• 1/2 lb grano arso orecchiette 
  
• 1/2 lb frozen fava or lima beans
• 10-15 Sicilian charred black olives (recipe below)
  
• 1 white onion, thinly sliced  
• burrata cheese
  
• olive oil
  

Boil the fava beans and onions for 15-20 mins or until soft. Season with salt and pepper and drain reserving some liquid. Add olive oil and reserved liquid a little at a time and blend with a stick mixer until smooth. 

Meanwhile boil pasta until al dente. 

Place pureed fava beans into a large pan and heat. Strain pasta and add to pan with heated fava bean sauce.  Toss to coat. 

Plate orecchiette and fave bean sauce, along side burrata, charred olives and a generous portion of olive oil. 

For the Charred Olives

• 10-15 Sicilian black olives
• oil

Heat olive oil in a medium sized pan. Place olives in pan and allow to cook 10-15 mins turning occasionally, until charred. 

 

How to Make Cassuli alla Carloforte like Stanley Tucci: Searching for Italy

 By: The Food Hunter

 Cassuli alla Carloforte

 

 

In last night’s episode of Stanley Tucci: Searching for Italy, Tucci visited the Italian island of Sardinia. Famous for its crystal blue waters and passionately preserved traditions, such as hand milking goats. Food varies widely across the island with such delicacies as Bottarga, corbezzo honey, pecorino sardo, sheep's stomach filled with blood, and the Cassuli alla Carloforte.

Tucci begins his journey in the islands capital city of Cagliari, home to an impressive variety of fresh fish, and vegetables. One of the most celebrated foods in Cagliari is the Bottarga or what is commonly referred to as Sardinian caviar. Bottarga from grey mullet, was first introduced to Sardinia by the Phoenician occupiers and has since become famous around the world. 

Pecorino Sardo

Leaving the coast and traveling inland, Tucci meets with Luigi Manias a local island bee keeper and experiences his first taste of bitter honey. Bitter honey is made from the autumnal blossom of the native corbessolo trees and is often referred to as cobessolo honey. A hearty dish of spit roasted lamb finished off with a generous coating of honey is known locally as the "Bandit's dish".

STANLEY TUCCI: SEARCHING FOR ITALY 
Photo Credit: Matt Holyoak

Another of Tucci’s Sardinia adventures included a boat ride with Chef Luigi Pomata to watch the tonnare fishing event, an ancient method of blue fin tuna fishing that uses large nets to trap the mammals. Tucci gets a taste of the tuna in the traditional dish, Cassuli alla Carloforte, a delicious fusion of blue fin tuna, homemade pesto, tomatoes and pasta.

What Exactly is Cassuli alla Carloforte?

Cassuli alla Carloforte is a recipe that intertwines the food traditions of Liguria and Sardinia.
Genoese style Pesto is mixed with local San Pietro tuna, fresh tomatoes and handmade pasta known as cassuli. Although cassuli or pennete is recommended any short or long pasta would be equally delicious. Don't have access to blue fin tuna don't fret a good quality jarred Italian tuna will also work.

How To Make Cassuli alla Carloforte?

This dish requires making a pesto, which can easily be done in advance. You will also need to remove the skins from your Roma tomatoes. This can be done by cutting a small X into the tomato and dropping them gently into boiling water for a few seconds. When removed from the water allow them to cool before peeling away the skins. Although this recipe is traditionally made with poached fresh tuna, you can use a good quality jarred Italian tuna if that is all you have available. I would recommend this tuna from iGourmet.

Skinned Roma Tomatoes

What is Pesto?

Pesto is the classic Italian spread that combines the flavors of fresh basil, extra-virgin olive oil, freshly grated Parmigiano cheese and pine nuts (I typically use almonds due to an allergy) into an irresistible condiment. Ingredients are ground into a paste-like consistency, which is typically enjoyed either slathered on bread as part of a crostini or as in this instance mixed with pasta. 

Mixing basil pesto

Although pesto is super easy to make, you can make use a good-quality pre-made Italian pesto like the one available from Giadzy.

What to drink with Cassuli alla Carloforte?

When pairing food and wine I look for a versatile wine that fits many meals. I enjoy the Duca di Salaparuta Calanica Frappato from Southern Italy as it is an ideal choice for rich fish dishes as well as  hearty meats.

Cassuli alla Carloforte

Cassuli alla Carloforte

Ingredients for two people

• 2 cups fresh basil
• 1 clove garlic
• 1/4 cup pine nuts or raw almonds
  
• 1 ounce grated pecorino
• 1 ounce grated Parmigiano 
• 1/4 olive oil
• 5 tomatoes, blanched, skin removed and chopped
• 1/2 lb poached tuna
  
• 1/2 lb pasta

Begin by making the pesto. Using a small food processor mix the garlic, Pecorino and Parmigiano cheese together until you have a chunky paste. Add the basil and oil and mix again. Season with salt. 

In the meantime bring a large pot of salted water to a boil and cook your pasta until al denti. 

Heat a saute pan over medium heat. Add tomatoes and saute until they release their juices. Add tuna to the pan and keep warm.

Remove pasta from water and place directly into the pan with the tuna and tomatoes. Add the pesto and toss to combine. Serve with pecorino cheese.

 

How to Make Spaghetti & Onions From Stanley Tucci Searching for Italy

 By: The Food Hunter

 "There's nowhere on earth like Italy. And there is no food on earth like Italian food"

Stanley Tucci: Searching for Italy is back and I for one couldn't be happier! For the next 4 weeks the CNN audience will have a front row seat to experience the visually stunning landscape and tantalizing food of Italy alongside actor and cookbook author Stanley Tucci.

In episode one, which aired on October 10th, Tucci visits his family's hometown; Calabria. From the Appennino mountains to the turquoise color of its sea, Calabria is a region full of culture, character and food. Tucci, with his parents in toe, took us back to Marzi the birthplace of his grandfather, where he meandered the streets enjoying the culture and the cuisine. 

Stanley Tucci: Searching for Italy;  Photo: Matt Holyoak

While visiting Calabria, Tucci discovers the mystery behind the Tropea Onion and what makes them so special. Restaurateur Michele Pugliese explains how the onions only grow along a small stretch of coastline making them super sweet, delicious and incredibly unique. With a bit of coaxing from Pugliese  Tucci bites into an onion as if it were an apple and is immediately smitten. 

Pugliese's takes Tucci to his restaurant, Osteria Della Cipolla Rossa, where his wife prepares red onion spaghetti. The dish is nothing more than onions, broth and pasta yet it is what the restaurant is famous for. 

Stanley Tucci: Searching for Italy;  Photo: Matt Holyoak

 

Although the taste of the Tropea onion is impossible to replicate outside of Calabria, store bought red onions work well in the spaghetti recipe below. 

Searching for Italy: Tropea Onion Spaghetti

Tropea Onions and Spaghetti

• 2 cloves garlic, thinly sliced
• 4 Tropea onions, (substitute red onions)
  
• 1-2 cups vegetable stock (homemade if possible)
  
•  ricotta salata cheese
  
• Olive oil,  Calabrian preferred
• salt
• Basil 
• 1 lb Spaghetti

serves 4

1. Trim off the root ends of the onions, and peel and cut them in half lengthwise. Remove the outer layer(s) of the onion if it looks tough. Slice the halves lengthwise into very thin strips.
   
2. Heat 2-3 tablespoons of olive oil in a heavy bottomed pot. Add the garlic and cook until fragrant. 
3. Add onions and continue cooking over medium heat.
   
4. Add stock, a little at a time, and simmer until onions are cooked down and creamy. Taste and season with salt if needed.
   
5. In the meantime cook pasta in boiling water to al dente. Add cooked pasta to the pan with the onions and toss to coat.
   
6. Add chopped basil and freshly grated ricotta salata to the pan.
   
7. Plate pasta and drizzle with olive oil.
   

Rustic Fig Cake

 By: The Food Hunter

I look forward to fig season and this amazing easy-to-make cake every year. If you love figs as much as I do this rustic cake is a most try. If figs aren't your thing this cake would be equally delicious with apples or peaches. 

Give it a try today!!!

Rustic Fig Cake

• 1 stick unsalted butter softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5-8 fresh figs, sliced
• 1 Tablespoon sugar (for sprinkling over top)

Instructions
* Preheat oven to 350 degrees F. In a large mixer bowl, with the paddle attachment, beat butter and sugar together at high speed until light and fluffy, about 2 minutes.

* Add eggs one at a time, beating on medium speed after each, until fully incorporated. Add vanilla and dour cream, and beat on low until incorporated.

* Add flour, baking powder, baking soda, and salt, and beat on low speed until mixture is just combined.

 
* Do not overmix. Remove the mixer attachment and fold in any remaining flour pockets with a spatula if needed.

* Spread the batter into a greased 9-inch springform pan Arrange figs over top of the batter Sprinkle figs evenly with 1 Tablespoon of granulated sugar.


* Bake for 50 minutes, until risen, browned, and a tester inserted in the center of the cake comes out clean or with a few moist crumbs.