Category Archives: Keto

Stracotto alla Fiorentina: Beef Braised in Red Wine, Mushrooms & Beef Stock

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Fiorentina refers to in the style of Florence, or Firenze. I featured this dish in my novel, Missing in Firenze, where it is prepared for the family in fictional Enzo’s Trattoria. Technically, stracotto translates as overcooked. In a way this dish is, because with braised dishes they are often cooked extra-long to tenderize the meat. You can use any cuts of roast beef for this (see Frankie’s Tips).

It turned out great–tender and flavorful–because that is what braising accomplishes for you. I used a Dutch Oven to brown the meat and vegetables and then transferred it to my Ninja Slow Cooker for the braising. I could just have easily transferred the Dutch oven to a low oven for the long braise.

By the way, this is a perfect dish for those of you on a Keto diet!

Before we go further, here are some images of Firenze for your enjoyment! The one on the top left was the trattoria on which I modeled the fictional Enzo’s Trattoria.

The first thing I did was generously salt & pepper the meat and set out to allow it to come closer to temperature.

Next, I gathered and pre-prepped all of my ingredients. This is an important habit to get into. It makes the rst of the job far easier!

The next step was to brown the meat well on both sides. Getting a good browning is one key to great flavor. A Dutch Oven is perfect. If you don’t have one, use a cast iron skillet or other heavy bottom pan. Cook on medium-high heat. Transfer the meat to a plate and set aside.

Next, reduce heat to medium. Add additional olive oil if needed. Add mushrooms, onions, carrots, celery, garlic, and herbs. Sauté, stirring occasionally until the vegetables start to caramelize, about 10 to 15 minutes. Add the wine and use a spatula or wooden spoon to scrape the browned bits from the pan bottom (this step is known as deglazing). Simmer until wine is reduced by about half. Add the stock and stir well. Then return the meat to the pan. Bring to a boil, then cover.

I wanted to finish mine in my Ninja Foodi on slow cook, so I transferred the vegetable mixture into that pot and added the meat. Otherwise, just place the meat back into the Dutch Oven and cook in the oven at 325 F. for about three hours, or until a knife inserted into the pan meets no resistance. Turn the meat over about halfway through the cooking.

Once fully cooked, move the meat to a cutting board and cover with foil to rest for 5 to 10 minutes.

While meat is resting, liquidize the sauce with a hand-held blender (or transfer to a blender or food processor). Taste sauce and add salt and pepper as needed.

Slice the meat and serve covered liberally in the sauce with good rustic bread to sop up the juices.

Smile and pat yourself on the back for a job well done! Thank God for his goodness as shown in this wonderful meal you are about to partake of.

4 servings or more depending on the size of the roast.

NOTE: Quantities below vary depending on the size of the roast you use.

As mentioned in the intro, this dish is featured in my Antonio Cortes Mystery novel, Missing in Firenze, where it is prepared for the family in the fictional Enzo’s Trattoria, along with many other mouthwatering dishes. Books may be ordered on my author website: www.frankcurtiss.com

Ingredients:

  • Beef Roast of your choice – two to five pounds (see Frankie’s Tips)
  • salt & pepper
  • 3 to 4 tablespoons olive oil
  • 4 to 6 ounces mushrooms—sliced thick
  • 1 to 2 medium onions—diced
  • 1-2 large carrots—diced
  • 1 to 2 ribs of celery—diced
  • 3-5 cloves garlic—chopped
  • 2 to 4 sprigs fresh thyme—chopped
  • 2 to 4 sprigs fresh rosemary—chopped
  • 3-6 leaves fresh sage—chopped
  • 2 to 3 bay leaves
  • 1-1/2 to 3 cups red Tuscan wine (see Frankie’s Tips)
  • 2-4 cups beef stock
  • Rustic bread (optional) for sopping up the juices.
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Frankie’s Tips:

  • You can use any cuts of roast beef for this, from a fine rib roast to a tri-tip, to a humble chuck roast which is what we used. Ours was only about two and a half pounds because it was for two of us. But you could easily do a five-pound roast using the same method. Simply adjust your other ingredients as needed. It does not need to be exact.
  • You can use any red wine but for authenticity I would suggest a Tuscan Sangiovese such as a Chianti. The higher end roast that I cook, the higher quality wine I would use.
  • I browned my meat and vegetables in a Dutch Oven, then transferred to a Ninja to slow cook to save energy. I failed to turn my meat during cooking and the bottom was a little overcooked. Next time I will flip it over about halfway through.

Procedure:

  1. Salt and pepper beef on both sides. Allow to sit at room temperature for about an hour.
  2. Prep all ingredients (a step the French call mis en place).
  3. Heat two tablespoons of the oil in a large, flat-bottom Dutch Oven. oval casserole, or heavy-bottomed pot over medium-high heat until oil begins to shimmer. Brown the beef well on all sides and transfer to a plate.
  4. Reduce heat to medium. Add additional olive oil if needed. Add mushrooms, onions, carrots, celery, garlic, and herbs. Sauté, stirring occasionally until the vegetables start to caramelize, about 10 to 15 minutes.
  5. Add the wine and use a spatula or wooden spoon to scrape the browned bits from the pan bottom (this step is known as deglazing). Simmer until wine is reduced by about half.
  6. Pre-heat oven to 325 F. (or slow-cooker if you prefer).
  7. Add the stock and stir well. Then return the meat to the pan. Bring to a boil, then cover. Place in the oven for approximately 3 hours, or until a knife inserted into the pan meets no resistance. After 1-1/2 to 2 hours, flip the meat over.
  8. Move meat to a cutting board and cover with foil to rest for 5 to 10 minutes.
  9. While meat is resting, liquidize the sauce with a hand-held blender (or transfer to a blender or food processor). Taste sauce and add salt and pepper as needed.
  10. Slice the meat and serve covered liberally in the sauce with good rustic bread to sop up the juices.

I hope you’ll enjoy this recipe. It’s really delicious! Buon appetito!

To subscribe to my food blog, Frankieinthekitchen.com go to the top left of the home page. By subscribing, you’ll never miss any of my fabulous recipe postings.

Grazie mille!

Tomato-Gorgonzola Soup with Pancetta

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A perfect Winter comfort food that works perfectly on the Keto Diet and easily modified for vegetarian or vegan diets.

Remember the soul-warming Tomato Soup you had as a kid? This is a delicious, adult version of that. Comfort food at its finest!

The soup can be made with the addition of either bleu cheese or gorgonzola, which is essentially the Italian version of bleu cheese. It has a slightly greener tint to it and is a little less piquant, yet still very similar. Either way it adds a wonderful layer of flavor to the soup.

This soup works perfectly for the Keto diet with no modifications needed.

It can also easily be modified for vegetarian or vegan diets by leaving out the pancetta, replacing the chicken stock with vegetable stock, and substituting a non-dairy milk or cream. For richness, I believe coconut milk or cream would be best.

This soup is quick and easy to make. As always, I suggest assembling all of your ingredients in advance and do whatever chopping, dicing, or other pre-preparation is necessary (what the French call mis en place). I also recommend that you always read though the entire recipe before starting to cook. Taking these steps can make things go so much smoother.

Ingredients:

Procedure:

6 servings
2 tablespoons olive oil
1/2 medium onion–diced
1 large carrot–diced
2 tablespoons fresh garlic–minced
1/2 teaspoon pepper
1 teaspoon salt
28 ounce can of crushed tomatoes or tomato puree
2 cups chicken stock
2 tablespoons basil pesto
2 cups heavy cream
3/4 cup Gorgonzola (or Bleu) cheese–crumbled (plus additional for garnish)
3/4 cup pancetta (or bacon) — pre-cooked and chopped (plus additional for garnish)

  • Heat oil in soup pot. Add diced onion and carrot. Sauté until tender, about 4 to 5 minutes.
  • Add garlic, salt, and pepper. Sauté for one minute.
  • Add canned tomatoes, chicken stock and basil pesto. If you have a rotary hand blender, use it to puree soup until smooth (or puree soup in batches in food processor fitted with steel blade).
  • Reduce heat and simmer for 8 to 10 minutes.
  • Add heavy cream, gorgonzola cheese and pancetta. Stir and simmer for an additional 8 to 10 minutes.
  • Garnish soup with crumbled gorgonzola and chopped pancetta.
  • Frankie’s Tips:
  • Feel free to leave out the pancetta. If you want to make it vegetarian, substitute vegetable stock for the chicken stock). If you want it vegan, substitute coconut cream or milk, or other creamy, unflavored milk alternative.
  • If you don’t have a rotary hand blender, I highly suggest you purchase one. They are a very handy tool to have for making soups and pureed sauces.
Printable Recipe PDF

This recipe can be found in my cookbook, Frankie at Home in the Kitchen, along with many other delicious soup recipes. The book is available on Amazon, or you may order autographed copies on my author website at frankcurtiss.com or click on the image to the right.

Hope you enjoy this wonderful recipe! Buon appetito! Frankie

Blood Orange Semifreddo – a delicious Italian dessert perfect for Keto

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In my novel, Missing in Firenze, this Arancia Rosso Semifreddo is served to Antonio and his family at a celebratory dinner in Enzo’s Trattoria, owned by a friend. Semifreddo, which translates “half-cold”, is a rich and creamy, semi-frozen dessert reminiscent of a frozen mousse. Originally from the north-central region of Emilia-Romagna, it has become popular throughout Italy. Though made with heavy cream and egg yolks, the orange zest and juice give it a light and refreshing character. This dessert works perfectly with Keto diets also. All you have to do is use a sugar substitute.

You’ll notice I always start with mis en place, the French term for all in place. Then, I zested one of the blood oranges and then squeezed about a half cup of the juice.

Next, I prepared what the Italians call Zabaglione, an Italian custard. I separated the yolks from ten large eggs and put them in a bowl which will fit into a pan of simmering water to create a double-boiler. Add sugar, or your favorite sugar-substitute, a pinch of salt, zest, juice, and liqueur if you choose to add it.

To create a double-boiler, place an inch of water in a large saucepan. Bring to a simmer over low heat. Place the bowl atop simmering water. Using a whisk or hand mixer, whisk the egg mixture until thick and creamy.

Check periodically with a thermometer inserted until the mixture registers 160º F (about 6-8 minutes). Set the bowl of custard into a bowl of ice water to cool completely. You’ll notice the temperature goes up quickly at first, but the last ten degrees come slowly as the mixture becomes light and airy.

The idea of whisking the egg yolks over simmering water is to produce a light, airy custard—but also to ensure the raw eggs are safe for consumption. It is critical that you cool this thoroughly before mixing with the whipped cream.

While the zabaglione is cooling, in another large bowl, using an electric mixer, beat the heavy cream until peaks form. Gently fold the whipped cream into the custard using a large rubber spatula.

Spoon the mixture into the loaf pan. Cover with the overhanging plastic wrap and freeze until fully hardened (a minimum of 8 hours or up to 3 days).

I chose to garnish mine with candied blood orange slices and pomegranate seeds. Some other delicious alternatives to the pomegranate seeds would be crushed amaretti cookies, almonds (slivered or sliced), pistachios nuts or macadamia nuts. To candy the orange slices, dissolve sugar or your favorite sugar-substitute in simmering water. Add orange slices. Simmer for about 45 minutes. Cool on a wire rack or metal tray if you have one.

When ready to serve, unfold the plastic wrap and using the wrap like handles, lift the semifreddo out of the pan and invert onto a platter (if it does not want to come out, dip the pan briefly in warm water).

Gently peel off plastic wrap. Cut into 10 or 12 slices. Garnish with half slices of candied orange and pomegranate seeds or alternative.

Sit back and enjoy and soak up the praises which will be heaped upon you. You deserve it!

Ingredients:

Procedure:

Serves 10-12
3/4 cup sugar or sugar substitute
10 large egg yolks
zest of one medium blood orange
1/2 cup fresh squeezed blood orange juice
1/4 cup orange flavored liqueur such as Cointreau or Grand Marnier (optional)
Pinch of salt
2 cups heavy cream
Pomegranate seeds for garnish (optional)
Candied Blood Orange Slices:
6 or more Blood Orange slices
2 cups water
1 cup sugar or sugar substitute
Procedure for Orange Slices: Dissolve sugar in simmering water. Add orange slices. Simmer for 45 minutes.

  1. Spray a 9×5 inch loaf pan with non-stick cooking spray. Line the pan with plastic wrap, allowing enough to hang over the sides with which to cover the top after filling pan.
  2. To create a double-boiler, place an inch of water in a large saucepan. Bring to a simmer over low heat.
  3. Place the sugar, egg yolks, zest, juice, liqueur, and salt in a large metal mixing bowl.
  4. Place the bowl atop simmering water. Using a whisk or hand mixer, whisk the egg mixture until thick and creamy; and a thermometer inserted into the mixture registers 160º F (about 6-8 minutes). Set the bowl of custard into a bowl of ice water to cool completely.
  5. In another large bowl, using an electric mixer, beat the heavy cream until peaks form. Gently fold the whipped cream into the custard using a large rubber spatula.
  6. Spoon the mixture into the loaf pan. Cover with the overhanging plastic wrap and freeze until fully hardened (a minimum of 8 hours or up to 3 days).
  7. When ready to serve, unfold the plastic wrap and using the wrap like handles, lift the semifreddo out of the pan and invert onto a platter (if it does not want to come out, dip the pan briefly in warm water).
  8. Gently peel off plastic wrap. Cut into 10 or 12 slices. Garnish with half slices of candied orange (and pomegranate seeds if desired (or alternatives below).

You can find a Limoncello version of this dessert in my cookbook, Frankie at Home in the Kitchen, available on Amazon, or …

click on the image to the left to order autographed copies on my website.

I hope you’ll enjoy this recipe. It really is delicious! Buon appetito!

To subscribe to my food blog, go to the top left of the home page. Then you will receive notification of all new recipe postings.

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A Trio of delicious Winter Pizza Ideas

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Looking for inspiration for your pizza toppings? If you’re like me, you prefer to keep things seasonal, and in the winter the options are fewer unless you are using toppings grown south of the border or in a greenhouse. These three pizzas use ingredients readily available this time of year … olives, onions, cured meats, Italian sausage, and spicy jarred peppers.

Printable PDF of Pizza Recipes

From scratch or not from scratch?

You can make these pizzas completely from scratch if you like, or you can take some shortcuts such as buying pizza or bread dough (sold at most stores or your favorite pizzeria). You can also buy pizza sauce if you’d like. Me, I really prefer mine from scratch.

In the past I have done several posts about pizza, including how to make your own dough, baking techniques, making your own sauce, and various styles of pizza. Check out the Recipe Index below for the full gamut, or if you just want the sauce or dough recipe, click on those page links.

Quality Ingredients:

If you go to the Pizza Recipe Index, in addition to the sauce and dough recipes, you’ll also find my recommendations for the highest quality cheese and tomatoes. I tested a wide variety of both. Trust me, it will make a difference!

Pizza Recipe Index

Pizza Dough

Pizza Sauce

Keto Options?

If you’ve been on Keto for any length of time, you know there are plenty of recipes out there for Keto Pizza Crusts, made from cauliflower, and/or cheese, or almond and/or coconut flour. I’ve yet to test any of these and would only post a recipe if I had tested more than one recipe. Most major stores carry Keto Pizzas in the frozen section. We had the one from Costco. It was edible but the quality of the toppings was typical of frozen pizzas. Homemade is far superior!

So far there are only a few pizza crusts available. I saw some really small ones at Trader Joe’s, but they weren’t cheap, and supposedly Fred Meyer has one made by Boboli. I’ve not tried them but am skeptical.

I would love to hear if anyone has had experience with making or buying Keto Pizza Dough! You can write your comments below.

The Topping Recipes:

Now let’s get to the recipes for these pizzas. I’m not going to list quantities. Just put on as much or as little as you like. The toppings are listed in the order in which you would add them. In other words, the bottom item listed would end up on top.

THREE OLIVE & SALAMI PIZZA:

  • Pizza Sauce
  • Mozzarella cheese
  • Salami (of your choice*)
  • Onions – slivered
  • Three or more types of olives of your choice (such as kalamata, green, black, or gaeta)

* I’m sure you know there are many types of salami. Beyond Genoa, some of my favorites are Sopressata, Bresaola, Capocollo, and Wine Salami.

Prosciutto & Caramelized Rosemary Onion Pizza:

  • Extra Virgin Olive Oil
  • Mozzarella cheese
  • Caramelized rosemary onions (see note below)
  • Prosciutto (thinly sliced)

For this pizza you’ll need to slice and caramelize your onions with rosemary prior to adding them to your pizza. I prefer to use fresh rosemary. To prepare, slice your onions and mince the fresh rosemary if using fresh. Heat some olive oil in a skillet over medium heat until it shimmers. Add onions. Salt them. Once the onions begin to sweat, add the rosemary, and cook until the onions are a beautiful golden brown.

This pizza has no tomato sauce. First drizzle the dough with extra virgin olive oil before adding the other toppings.

Pizza Calabrese:

  • Pizza Sauce
  • Mozzarella cheese (half quantity)
  • Provolone cheese (half quantity)
  • Italian Sausage – preferably hot
  • Red cherry peppers or other spicy red peppers (see notes below).

As far as the cheese goes, blend them to your liking. You can use all mozzarella, or all provolone, or mix the two. A high-quality provolone is exceptional on pizza!

Regarding the peppers, Mama Lil’s is an exceptional local brand.

Calabria is in the south of Italy where they like their food spicy. This pizza recipe is supposed to reflect that. If you want to tone it down a bit, use a Sweet (or Mild) Italian Sausage, and go light on the peppers. If you want it really spicy, well you know the options! One spice option I like is a spicy chile oil. I always keep a small jar handy. All you do is take some crushed red peppers in a small bottle, add a good olive oil and let it marinate together.

Homemade Italian Sausage anyone?

If you really want to make everything from scratch, you can even make your own Italian sausage. The recipe is here on my blog. You can either make it into links or just leave it bulk which is easier. The flavor is amazing, and you can adjust the heat to your liking.

Italian Sausage Recipe

Printable PDF of Pizza Recipes

Hunter’s Wife’s Chicken (AKA Chicken Cacciatore)

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According to folklore this central Italian dish dates to the Renaissance. Cacciatore translates hunter. It is thought that the first cacciatore was not made with chicken at all, but with rabbit (as it often still is), or other wild game. I’ve heard it said that if the hunter returned without something more substantial that the wife would make it out of chicken. Who knows the real story? But we do know it is delicious!


This dish can be found in my first novel, Deception in Siena, where it is prepared by Antonio Cortese’s (our protagonist) sister and aunt.

Many recipes use peppers. However, I consider it more of an Autumn dish, a time when peppers would not have been available. Thus, I’ve made my recipe with carrots, onions, mushrooms, and olives.
My favorite way to serve this is over polenta. You can also serve it over pasta or mashed potatoes. My wife
and I are currently on the Keto diet, so I served it with faux mashed potatoes made with cauliflower which made it a Keto friendly recipe!

I strongly suggest that you assemble and pre-prep all of your ingredients before you begin to cook, a step the French call mis en place (everything in its place). It will help you not to burn anything or leave anything out.

Use whatever cuts of chicken you want or this. I used thighs and a chicken breast. The breast was huge, so I deboned it and cut it into a few smaller pieces.

The next step after slicing and dicing is to heat two tablespoons of the oil in a large, flat-bottom skillet over medium-high heat until oil begins to shimmer. Place chicken in a single layer in the skillet and cook until golden brown—3 to 4 minutes per side depending on thickness of chicken–until firm to the touch when pressed (this indicates doneness). Transfer to a plate or tray atop paper towels.

Next, reduce heat to medium and add mushrooms, onion, and carrots. Sauté, stirring occasionally until onions and carrots are softened. Add garlic and herbs and sauté an additional one to two minutes.

Add the white wine and use a spatula or wooden spoon to scrape the browned bits from the pan bottom (this step is known as deglazing). Simmer until wine is reduced by about half.

Add canned tomatoes, crushing with your hands as you do. Add olives, tomato paste, and the remaining olive oil.

Add about a teaspoon of salt and several grinds of fresh black pepper. Stir together well. Taste sauce and adjust seasoning to your liking (I almost always add more, but I love salt!).
Add chicken to sauce, along with any juices on the plate. Turn to coat lightly. Cook together for 4 to 5 minutes.

Thank God for his goodness as shown in this wonderful meal you are about to partake of!

4 servings

  • 2 pounds of chicken cuts of your choice (see Frankie’s Tips)
  • salt & pepper
  • 4 tablespoons olive oil
  • 6 ounces mushrooms—sliced thick
  • 1 medium onion—diced
  • 2-3 carrots—diced
  • 3-5 cloves garlic—minced
  • 2 tablespoons fresh rosemary—chopped
  • 2 tablespoons Italian parsley—chopped (plus extra for garnish)
  • 1 cup white wine
  • 4 to 5 oz. olives of your choice
  • 28 oz. can whole peeled tomatoes
  • 1 tablespoon tomato paste

Procedure:

  1. Pre-prep all ingredients (a step the French call mis en place). Salt and pepper chicken on both sides.
  2. Heat two tablespoons of the oil in a large, flat-bottom skillet over medium-high heat until the oil begins to shimmer. Place chicken in a single layer in the skillet and cook until golden brown—3 to 4 minutes per side depending on thickness of chicken–until firm to the touch when pressed (this indicates doneness). Transfer to a plate atop paper towels.
  3. Reduce heat to medium and add mushrooms, onion, and carrots. Sauté, stirring occasionally until onions and carrots are softened. Add garlic and herbs and sauté an additional one to two minutes.
  4. Add the white wine and use a spatula or wooden spoon to scrape the browned bits from the pan bottom (this step is known as deglazing). Simmer until wine is reduced by about half.
  5. Add canned tomatoes, crushing with your hands as you do. Add olives, tomato paste, and the remaining olive oil.
  6. Add about a teaspoon of salt and several grinds of fresh black pepper. Stir together well. Taste sauce and adjust seasoning to your liking (I almost always add more, but I love salt!).
  7. Add chicken to sauce, along with any juices on the plate. Turn to coat lightly. Cook together for 4 to 5 minutes.
  8. Thank God for his goodness as shown in this wonderful meal you are about to partake of.

Buon appetito! I hope you enjoy this recipe! Frankie

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Eggplant Parmesan with Sausage – another Keto friendly recipe

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Eggplant Parmesan with Sausage: Printable PDF

My wife, Rhonda, and I have been on a Keto diet for a couple of months now. The things we miss most are pizza and pasta. As many of you know, we owned an Italian restaurant, Frankie’s Pizza and Pasta, for 24 years … born out of our love for those amazing foods. So now I am on a mission to satiate my Italian cravings while on Keto. This recipe was another success on that journey.

The Keto diet allows for a lot of fat. Thus, the addition of the sausage and I did not skimp on the cheese.

Mis en Place: I always start with mis en place, the French term for “everything in place”. Doing this before you start cooking helps to ensure that you do not burn something while chopping something else or leave out any ingredients. After I assembled everything, I went on to chop my onions, garlic, and herbs before proceeding.

Sweating the eggplant: I started the process by slicing the eggplant about 3/8 inch thick. I then laid the slices on paper towels on a baking sheet.

I salted the eggplant, then covered this with a second layer of paper towels. On top of that I placed a second baking sheet and weighed it down with a can of tomatoes. The idea is to sweat some of the moisture from the eggplant which removes some of its bitterness. This is completely optional. In my experience, the difference is not significant.

A Possible Shortcut: If you don’t want to make your own sauce, feel free to substitute a jar of your favorite Marinara. If you use this method, I would still sauté onions and sausage as described below and add those to the sauce.

Making the sauce: While my eggplant was sweating, I began my sauce, which was simply my marinara (what many Italians would call Sugo Pomodoro), with the addition of Italian Sausage. One of the keys to good marinara is high quality tomatoes. I used Cento brand San Marzano tomatoes. The best price I found for these is at Trader Joe’s. I like the Cento Italian Plum tomatoes (that are not designated as San Marzano) just as well. I used whole plum tomatoes which I crushed myself. An alternative is to use Crushed Tomatoes if you prefer a smoother sauce. When I make a double batch, I usually use one can of each.

I began by sweating the onions, then adding my garlic, then the sausage. Once the pink was gone, I added my herbs. I used dried oregano and Italian parsley–both grown in my garden. Fresh basil would be perfect, but my basil is dying now that autumn has arrived. Another option is to use dried basil or marjoram.

Next, I added a little white wine to deglaze (completely optional), and some extra virgin olive oil and salt and pepper to taste. If you find the sauce to be more bitter than you like, feel free to add a little sugar. Once the flavor was to my liking, I turned the flame to the lowest setting and allowed the sauce to simmer.

Cooking the Eggplant: There are a variety of ways you can cook the eggplant. It was a beautiful day, and I was cooking in my outdoor kitchen, so I decided to grill them on my gas grill. First, I brushed them with olive oil.

Other options include baking them in the oven. To do so, remove the paper towels and place them on a lightly oiled baking sheet (or silicone baking mat). Bake at 425 F. for 15-20 minutes or until tender. You can also bread them and fry them. I personally don’t like this method as they really soak up the oil!

An option with the eggplant: Some people (my wife included I found out afterword), don’t care for the skin on the eggplant which can be tough. Feel free to remove the skin with a sharp peeler or paring knife. Or I have at times removed part of it (in stripes), which can be a happy medium).

Assembling the Dish: The assembly is simple. Select an appropriate baking dish. I have this cool cast iron one I used. It wasn’t quite big enough, so I also did a separate one in a smaller rarebit. This worked out great because my wife wanted less cheese on hers : )

Place a layer of sauce in the bottom. Top that with eggplant. If needed, you can slice it to fit. Top with more sauce, then a layer of mozzarella and grated parmesan. Repeat with eggplant, sauce, and additional cheese. I chose to top mine with some Italian parsley. You can add that before or after baking.

Baking: All that was left now was to bake the casserole. I prepared mine earlier in the afternoon, then placed it in the refrigerator to bake later. If you do so, I suggest pulling it out at least a half-hour before baking to allow it to come to room temperature. Preheat oven to 425 F. Cover with foil. Bake for 20 minutes. Then remove foil and bake further until nicely browned (another 10-12 minutes). Cool for 5-10 minutes before serving.

Serves 4 as a main course / 6 as a first course:

For Eggplant:
1 large globe eggplant–sliced approximately 3/8 inch thick
1 teaspoon salt
1/ cup olive oil
For Sauce:
1/2 medium onion
3-5 cloves garlic-minced
1/2-pound Italian sausage
1/4 cup white wine
28 oz. can of whole peeled tomatoes
1 tbls. tomato paste
fresh or dried herbs (see Frankie’s Tips)
1/4 cup extra virgin olive oil
salt and pepper to taste
To Finish:
1-1/2 cup shredded mozzarella (or fresh mozzarella—diced small)
3/4 cup freshly grated Parmigiano- Reggiano (lightly packed)

Procedure:

  • Read Frankie’s Tips regarding sweating eggplant (optional), and methods of cooking. If roasting eggplant in the oven, preheat to 425 F. Brush baking sheet with olive oil. Place the eggplant slices on the trays in a single layer. Lightly brush the top side of the eggplant slices with remaining oil. If you did not sweat the eggplant, sprinkle with salt now.
  • Bake in oven for 15 to 20 minutes until tender and lightly browned. When eggplants are done cooking, remove and reduce oven to 400 F. Allow eggplant to rest until cool enough to handle.
  • While eggplants are baking and cooling, prepare the sauce. Add about a tablespoon of olive oil to skillet and heat over medium until oil begins to shimmer. Sauté onions until they begin to soften. Add garlic and sausage. Chop sausage as it cooks and sauté until all pink is gone.
  • Add wine and deglaze skillet (scrape brown bits from bottom of pan). Cook until wine is reduced by half.
  • Crush canned tomatoes by hand and add to the skillet along with their juices. Add paste.
  • Add the remaining olive oil. Add herbs (see Frankie’s Tips), and salt and pepper to taste.
  • You’re now ready to assemble. Place a layer of the meat sauce in the bottom of the baking dish (9×9 would be a good size). Place a single layer of eggplant on top of the sauce.
  • Top with half of your cheese.
  • For the second layer, do a layer of sauce, then eggplant, a little more sauce, then top with cheeses.
  • Cover baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 10-12 minutes until cheese is bubbly and nicely browned.
  • Allow to rest ten minutes before slicing.
  • Put on some nice Italian music, pour a glass of your favorite dinner beverage (I like with a nice Italian red wine), and give thanks to God for his bountiful gifts! Buon appetite!
Eggplant Parmesan with Sausage: Printable PDF
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Keto friendly Zucchini Lasagne – It’s delicious!

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For the first time ever, I shot all the photos with my cell phone.
Keto Friendly Zuccini Lasagne Recipe PDF

My wife and I are experimenting with the Keto diet, trying to shed some stubborn fat that gets harder to lose when you get older. If you’re not familiar with the diet, it is a high fat, super low-carb diet. So, in this recipe I substituted zucchini for the lasagna noodles. The good news is it was every bit as good as my regular Lasagna recipe.

This was a bit of an improv recipe. I’ve made lasagna enough times that I was able to guess on some of the quantities. I’ve done my best to quantify them for you in the recipe. Don’t worry if not exact. I listed a couple of my improv shortcuts below.

I started with mis-en-place which is the French term for putting everything in place–before beginning. I started by dicing some onions and slicing mushrooms and garlic. I then used a chef’s knife to slice the zucchini into long strips, less than a quarter inch thick. A mandolin might work even better if you have one.

I grilled my zucchini. I did this for two reasons. First, I wanted to make sure it was fully cooked and tender. Secondly, vegetables can give off a lot of water when cooking. I didn’t want my lasagna to end up a soupy mess. It worked perfectly.

While I was grilling my zucchini, I had a second pan going. I sauteed my onions and mushrooms together until both were softened. I then added my garlic and cooked for another couple of minutes (you never want to burn garlic!). I set them aside and cooked my sausage. I drained the sausage then added the mushrooms, onions, and garlic back to the sausage.

IMPROV SHORTCUT TIPS:

I had a couple of cheats going for me. I used a jar of good Marinara sauce. Certainly, you could make your own! I usually do. But on this day, I was trying to keep this recipe simple.

I also happened to have some cheese mixture left over from when we made calzones for a family birthday party recently. Don’t worry … It’s easy … it was a simple mixture of Ricotta, Mozzarella, and Parmigiano-Reggiano. I could have added an egg, which helps bind the mixture together when baking. I left it out and it was fine.

With this done, I began to assemble my lasagna. I put down a layer of marinara on the bottom, then a layer of zucchini. I then added a layer (half) of my sausage, onions, mushroom mixture. I topped that with a layer of cheese mixture. Repeat for a second layer, then top it with additional mozzarella.

All that remained was to bake and enjoy. We covered it with foil for the first 40 minutes. Then remove it for the final ten minutes so the cheese could brown. It’s best to then let it rest for about fifteen minutes. You’ll see that it looked delicious. And it was!

Buon Appetito! Frankie

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Crema al Limone Gelato from Cinque Terre

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I had to eat some before I took the photo… yum!

I have a rule when I go to Italy.  I eat gelato every day!  And if I miss a day I should have it twice the next.

I’ve had gelato all over Italy. But the best I ever had was discovered on the waterfront in the town of Monterosso al Mare in Cinque Terre in a shop called “Slurp… Gelato Artigianale”.  It was here and only here I found a flavor known as Crema al Limone made with the fresh local lemons and fresh cream. Other lemon gelatos I saw throughout Italy were not creamy but more like a sorbetto. This creamy version was so amazing I knew I had to learn how to make it and I nailed it on my first try!

The owner of the shop was super friendly.  I forgot to find out his name.  When I took his picture his friend had to get in it.

Owner of Slurp and his friend

The key to this gelato is the double whammy of freshly squeezed lemon juice (don’t use the bottled stuff!), and fresh lemon zest.  Feel free to sub some limoncello for some of the lemon juice for a different twist.

My beautiful wife and granddaughter

Gelato is not any more difficult than ice cream to make. First you make a custard with the dairy and egg yolks.  Then, once cooled you freeze it just like ice cream.  Ice cream makers mix in a little more air than is ideal for gelato.  If you want to make gelato all of the time you can buy a gelato maker but I find the results satisfactory with my ice cream maker.

I served this gelato at a dinner with some chef friends recently and everyone raved about it.  We had just finished a six-course dinner so we were pretty full, but this lemon gelato topped us off perfectly.

Train station in Monterosso

If you’ve never been to Cinque Terre this will give you one more reason to go.  But even if you can’t make the trip, this amazing gelato will transport you there.

KETO OPTION: If you are on a Keto diet this recipe is super easy to modify. Just use a sugar substitute such as Swerve instead of sugar.

Scroll down for the recipe or if you would like it in PDF format click here… Crema al Limone Recipe PDF

Buon appetito!

My version of Crema al Limone

The view from the tables across from Slurp

My Winter & Spring Insalata Caprese… variations on a theme

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Winter Insalata Caprese

Variations on a Theme:   On my catering menu I have seasonal variations of the classic Insalata Caprese… one is on my Winter Menu, so naturally I call it my Winter Insalata Caprese.  Then for this upcoming season I have… yeah you guessed it… a Spring Insalata Caprese.  So original, huh?  While the names might not be so original I feel that I have put my own creative twists on this Italian classic.  But why mess with perfection?

Traditional Insalata Caprese

A Simple Answer… a traditional Insalata Caprese is only good with fresh, vine-ripened tomatoes bursting with flavor.  And you don’t find those here in Seattle unless it’s mid-to-late-summer and you either grow them yourself or buy them at your local farm stand or farmer’s market.  I’ll come back to the tomatoes later.

At Frankie’s we did a couple of variations on the Insalata Caprese over the years, including this stacked version.  But we only offered it on our summer menu for the reasons listed.

Frankie’s Insalata Caprese – served in summertime

 

Other Key Ingredients:  Two other key ingredients on an Insalata Caprese are fresh mozzarella (the young, creamy version of mozzarella), and fresh basil.   We’re fortunate to live in an age when these items are readily available.  Almost every store carries fresh mozzarella, though as you might expect, some brands are better than others.  You can also get fresh basil almost year round around here.  I like to buy the live plants (which are grown in greenhouses).  The best plants I’ve found are at Trader Joe’s.  They have them nearly year-round now.

Another version of Frankie’s Insalata Caprese

 

Let’s Talk Cheese!  There are just minor variations between my Winter and Spring version of this salad.  On my Winter version I use burrata cheese which is a fresh mozzarella with a creamy filling.  It’s delicious!  For my Spring version I switch to authentic mozzarella di bufala (buffalo milk mozzarella).

We are not talking the American bison here.  This mozzarella is made from the milk of Italian water buffalo,  traditionally manufactured in Campania.  The authentic stuff has a DOP designation which translates Protected Designation of Origin.  This ensures it is made with the right ingredients, from the designated area, using the same recipe.

You can of course switch up either of these cheeses, or use a more moderately priced fresh mozzarella made from cow’s milk.  But if you want to take it to another level, I suggest one of these.  I find the burrata at Trader Joe’s and the mozzarella di bufala at Costco.

Grilling Tomatoes

Optimizing Flavor of Off-Season Tomatoes:  Another difference with my variations is that I do not slice and layer these cheeses as you would in a traditional Insalata Caprese.  I leave the mozzarella balls whole and then top them with roasted tomatoes… actually to be more accurate I grill my tomatoes on my outdoor grill.  Why?  Because the best tomatoes this time of year are little ones… cherry tomatoes or something similar.  And the grilling, which I do with some extra virgin olive oil, really brings out the flavor!

My favorite tomatoes for grilling

My favorite tomatoes for this are from Trader Joe’s.  They are called “Heavenly Villagio Marzano Tomatoes” and are described as a Mini San Marzano Plum Tomato.  They are grown in greenhouses by Village Farms, and are really, really good, especially when roasted or grilled!

How I Grill the Tomatoes:  Easy… take some heavy duty foil, fold it two or three times to make it thicker, and fold up the edges to form a shallow vessel.  Drizzle olive oil on the foil, add the tomatoes and toss to coat with oil.  Then I grill them over medium to medium-high heat until they are softened, and some are a little blackened and start to burst.  Transfer to a covered container and refrigerate until ready to use.  If you don’t want to grill them you could accomplish the same thing in the oven using high heat (say about 425 F), or a broiler with the pan down a couple of levels from the top.

Another twist… Pesto: The next twist on my recipes is to top these salads with pesto instead of layering fresh basil leaves (there are no layers anyway).  I love the look and flavor of doing it this way.  On my Winter version I use an Arugula Pesto since arugula is a more seasonal winter ingredient, but you could use Basil Pesto if you prefer (homemade or store bought).  If making your own pesto, the Arugula Pesto recipe is very similar to my Basil Pesto recipe, and both are easy to make.  I prefer to make my own (make extra and freeze it!), because store bought brands almost always use inferior oils and cheeses.  But if you want to buy Basil Pesto I think the one from Costco is the best I have found.

Balsamic Glaze

Two More Flavor Enhancement Options:  To bring this to another level… first I like to add an artful drizzle of balsamic glaze.  You can make your own easy enough but this one I suggest buying.  One that I like is Nonna Pia’s which I got at Costco but I’m sure there are other good brands.

Secondly, top it all with a good coarse or flaky sea salt such as fleur-de-sel, maldon, or a flaky pink Himalayan salt.

Putting It All Together:  Okay, let’s put this all together now.  One important thing… when removing your fresh mozz or burrata from its brine, gently dry it with paper towels before using.

Slicing baguette

I like to use a narrow rectangular tray, platter, or cutting board for presenting this.  I place three or four balls of the mozzarella in a row… top with the roasted tomatoes… drizzle with pesto… and maybe with the balsamic glaze if you desire.

Wait… We’re Missing the Crostini!  Okay, last thing… serve this with toasted crostini.  I use baguettes because I like the size.  I slice the loaf at an angle, place the slices on a metal tray, and brush them lightly with extra virgin olive oil.  Then I toast them over medium heat on my barbecue

Grilled tomatoes and crostini

grill, flipping with tongs when ready, until toasty on both sides.  I do this ahead of time, when I grill my tomatoes, and then re-warm briefly in an oven before serving.  Place in a bread basket next to the Insalata Caprese.

All in all this may seem like a lot of steps but it’s really very easy and most of it can be done in advance.  Then it only takes a few minutes to assemble and serve.  Trust me, your guests will be impressed!

Time to eat.  Mangia, mangia!  Buon appetito!

Here is my Winter & Spring Insalata Caprese recipe as well as the recipe for Arugula Pesto.  You can find the recipe for my Basil Pesto on my most recent post (just keep scrolling down).

Below are the recipes for the Winter-Spring Insalata Caprese and Arugula Pesto.

If you’d prefer the Caprese recipe in PDF click here… Winter & Spring Insalata Caprese

 

 

 

 

 

 

 

If you’d prefer the Arugula Pesto recipe in PDF click here… Fresh Arugula Pesto Recipe

 

Frankie’s Chicken Marsala… perfect for a special dinner

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This recipe is is my cook book, but for those who do not have a copy I wanted to post it here. This would be a great recipe for Christmas Eve or New Year’s or any time you want to impress your friends or family. And it really is fairly easy to prepare. No special skills needed!

I tried many different recipes before developing this one. I took the best from each and developed my own recipe which I think tops them all.

Marsala is a fortified wine from the Island of Sicily.  It comes in a “sweet” or “dry” version. The recipe calls for Sweet Marsala, but I’ve used Dry and liked it just as well. It is just slightly less sweet.

If you are on a Keto diet, this recipe is easy to modify. Simply substitute a Keto friendly flour such as almond flour for the regular flour. You’ll notice little difference.

Hope you enjoy!  Buon appetito e buon Natale!

 

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