Breaded Zucchini

This past weekend my daughters and I were invited to a wedding celebration for our cousin Anthony and his beautiful new bride, Amanda. Anthony and Amanda were actually married back in December in a breathtaking outdoor ceremony out on the west coast. So this was a celebration for family and friends who live here on the east coast. Of course, the biggest highlight of the day was honoring the new bride and groom while also spending time and celebrating with our amazing family. Being the foodie enthusiast that I am, I was taking note of the many dishes that were served to us. Luckily, this trait has also carried on to my daughters. We weren’t very far into the appetizer course when both Jules and Ava asked if we could try making the crispy and delicious breaded zucchini that we all just finished scarfing up. Which brings us to today’s post!

Breaded zucchini is a tasty and nutritious dish that is very simple to make. Just a few basic ingredients are all you really need: zucchini, breadcrumbs, eggs for egg batter and some seasoning. My breadcrumb of choice for this dish is Panko. Unlike traditional breadcrumbs, Panko is a bit more flaky and airy, which gives more of a crispy texture to the breaded food. Panko also holds up well when fried, however I prefer to bake as often as I can as opposed to frying, and this dish bakes up very well!

Before we get into the recipe, I thought I would share some of my tips and tricks when using Panko. I like to add grated Parmesan or Pecorino Romano to the breadcrumbs for a nice, nutty flavor. For every cup of Panko, I add 1/4 cup of grated cheese. I also like to add additional seasonings. Italian seasoning and garlic powder are always perfect seasonings of choice. For this dish, I decided to use Everything Bagel Seasoning. It has a nice combination of onion, garlic and sea salt flavoring, along with the texture of poppy and sesame seeds. If you don’t have Everything Bagel Seasoning on hand, a mixture of Italian seasoning, garlic and/or onion powder, or your favorite seasoning of choice will work just fine.

When breading with a Panko mixture, I find that it works best to use the mixture in small batches as opposed to dipping the battered food into one big bowl of the breadcrumb mixture. Because Panko is more crispy and airy than traditional breadcrumbs, I find that they can become soggy and mushy when combined with too much of the wet batter. Think rice crispies after they have been sitting in a bowl of milk for a while. What I like to do is mix up the breadcrumbs and seasonings in one bowl, then add it to another bowl in portions. Just enough to use what you need, adding more as you need it. This will help prevent the breadcrumbs from turning into a pile of mush that will not stick to the battered food. Patting the food dry with a paper towel before battering and adding breadcrumbs is also a good idea to help make the breadcrumbs stick and stay crunchy.

BREADED ZUCCHINI

Makes about 24 pieces

3 small zucchini, sliced length-wise about 1/4 inch thick. You can keep the skin on or peel it ahead time. Keeping the skin intact will give a bit more firmness to the slices. You can also slice the zucchini into round chip shapes if you prefer.
salt for seasoning
1 cup Panko breadcrumbs
1/4 cup grated Parmesan or Pecorino Romano cheese
2 tablespoons Everything Bagel Seasoning (or your choice of seasonings, such as Italian seasoning, garlic or onion powder)
2 eggs, beaten

Preheat oven to 350 degrees. Mix the Panko, grated cheese and seasonings in a bowl. Add the breadcrumb mixture in small batches into another bowl, which you will use for applying the breadcrumbs.

Pat the sliced zucchini dry to remove any excess moistrure. Lightly season the sliced zucchini with salt on both sides.

Dip the sliced zucchini into the egg batter one slice at a time, making sure that the zucchini slice is fully coated. Toss the battered zucchini into the small-batch bowl of breadcrumb mixture, lightly pressing the breadcrumbs to make sure they stick. Place the breaded zucchini onto a parchment-lined baking sheet in a single layer. Continue this process, adding breadcrumbs to the small batch bowl as needed, until all zucchini slices are breaded.

Bake until the breadcrumbs turn a golden brown, about 15 minutes. Serve on its own, or with a dipping sauce such as marinara or ranch.

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CONGRATULATIONS ANTHONY AND AMANDA!

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Baked Ricotta

If you are a fan of spreadable baked cheese appetizers, like a baked brie, then you must give baked ricotta a try! It’s a very simple recipe with just a few basic ingredients. The key to really making this recipe special is fresh herbs. The herbs that I prefer using are fresh thyme and oregano, along with grated parmesan for that slight nutty flavor, and salt and pepper to taste. This alone would work well as nice appetizer spread over crostini or used as a dip for crackers. But the real fun happens when you start to incorporate some toppings. Ricotta is a versatile cheese, compatible with fruits and vegetables, drizzles of honey or glazed balsamic, or additional fresh herbs. Anything from apples and strawberries, to tomatoes, sage and rosemary would all work beautifully. My personal favorites are crisped prosciutto, sun dried tomatoes and drizzled honey.

You can bake the ricotta in either one baking dish, or separate into three to four ramekin dishes. I’ve done it both ways and both work well. The baking dish may work better as a party appetizer, where your guests could help themselves. The ramekins offer more of a personalized touch that you can place out for two to three people to share at a time. Yo could also refrigerate any unused ramekins and reheat it when ready. For this post I am using three ramekins, but the recipe measurements will also work well in a small sized baking dish.

Baked Ricotta

1 16 ounce container whole milk ricotta
1 large egg
1/4 cup grated parmesan cheese, plus 1 tablespoon for topping
1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried oregano)
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon olive oil
Salt and pepper to taste

Preheat oven to 400 degrees. In a medium bowl, mix the egg, ricotta, 1/4 cup parmesan cheese, herbs and salt and pepper. Mix well.

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Divide the mixture between three to four ramekin dishes, or spoon it all into one baking dish. Sprinkle the top with the remaining 1 tablespoon of parmesan cheese. Bake for 30 minutes or until golden brown. Remove from oven and drizzle the top with olive oil. Serve warm with toasted crostini (see below) or crackers.

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Toasted Crostini

To prepare toasted crostini, slice a French baguette into 1/4 to 1/2 inch slices. Place the sliced bread on a baking sheet and lightly drizzle with olive oil. Place the tray in the oven during the last 15 minutes that the ricotta is baking. Remove when golden brown, making sure the crostini doesn’t burn. You can either plate the crostini loose, allowing everyone to add the baked ricotta spread themselves, or you can top the crostini with the ricotta before serving.

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Crisped Prosciutto

One of my favorite toppings for baked ricotta is crisped prosciutto. Tear about 4-6 slices of prosciutto into pieces. Place the pieces onto a small baking sheet and place in the oven during the last 10 minutes that the ricotta is baking. Crisp it up to your liking, making sure it doesn’t burn. Spread the crostini with the baked ricotta, then top with a piece of prosciutto, or whatever other toppings you prefer! Pictured below are my favorite varieties: crisped prosciutto, sun dried tomatoes and drizzled honey.

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Flatbread Fridays

Friday night pizza is a well known go-to dinner for many. Whether it’s home made pizza or ordered from your favorite neighborhood pizza shop, it is an easy and fun way to help celebrate the end of a long week. To help mix up this routine a bit, my daughters and I have started making flatbread pizzas once or twice a month. It’s a special day that we have named Flatbread Friday. 

Flatbread Friday is not so much about a recipe, but rather being fun and creative with whatever topping we decide to use for that day. To help keep it interesting, we often come up with themed Flatbread Fridays, often revolving around a specific ingredient. Some of our favorite themes have been Chicken Flatbreads (buffalo chicken, barbecued chicken, chicken with feta and spinach) and South Philly Flatbreads (cheesesteak, crab gravy with shaved parmesan, meatball parm, and pulled pork with broccoli rabe, provolone and roasted red peppers). We always make sure to include a traditional flatbread with mozzarella and sauce, and a white flatbread with extra garlic! Our favorite is the prosciutto and arugula flatbread. Nothing better than oven crisp prosciutto!

First comes the Flatbread

Instead of sharing a specific recipe, I thought it would be best to share some tips and tricks on how to make your own flatbread pizza. First, you need the actual flatbread. There are no specific rules or regulations for this. You can buy a variety of flatbread shells in the grocery store, usually in the bakery section. The shells could be rectangular or round, whichever you prefer. Even a Naan flatbread will work if you prefer. My personal choice is Brooklyn Bred Thin Pizza Crust. You can get two large shells or four small in a pack. Again, the key is to have fun. 

Pick your Toppings

The second tip is to go light on your toppings. Flatbreads are thinner than a traditional pizza crust, so there is a good chance of the flatbread folding or breaking if you go too heavy on the toppings. When adding a sauce, such as traditional pizza sauce, buffalo sauce or barbecue sauce, just a light coating will do the trick. The same goes for your toppings. Whether they are chicken, vegetables or meats, thin lightly chopped or shredded pieces work well. Try to avoid big chunks. 

Start the Oven

Preheat your oven to a nice, hot temperature. I prefer 425 degrees, which will cook your flatbreads in about 7-10 minutes. The best part of this is that you can make a variety, whether it is for a family of three or a party of twelve.  Get a variety going. Put out a bunch of toppings and let your family and friends make their own flatbread, Then slice them up and enjoy!

Flatbread Suggestions

Traditional – lightly brushed sauce, topped with shredded mozzarella and oregano

White – lightly brushed olive oil, topped with shredded mozzarella, grated parmesan cheese and garlic powder. You can also add pieces of prosciutto. Top with some arugula after the flatbread is cooked.

Pizzazz – thin slices of American or cooper sharp cheese, topped with hot banana pepper rings and thin sliced Roma tomatoes

Cheesesteak – cooked thinly shredded pieces of rib eye steak, mixed or topped with shredded provolone and caramelized onions

Porchetta – cooked thinly shredded pieces of Italian style pulled pork on top of sliced provolone. Topped with bits of broccoli rabe and roasted red peppers. 

Buffalo Chicken – cooked chopped pieces of chicken breast, either mixed with or placed on top of a thin layer of Buffalo sauce (home made or store bought), topped with bits of bleu cheese.

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You can also check out this post in the Winter 2022 edition of RowHome Magazine!

Pasta with Clam Sauce

I am very excited to share with you this recipe for Pasta with Clam Sauce for a number of reasons. First, this is a recipe that is about as classic and traditional as it gets in regards to an Italian-American kitchen. Second, it is also a recipe that not only have I not ever featured on this blog, but also one that I have not ever had the opportunity to make on my own.

Most of all, this is a recipe that is not only enjoyable any time of the year, it is also a perfect dish to include in the upcoming Christmas Eve Feast of the Seven Fish dinner.

The recipe is courtesy of friend and fellow foodie, Janelle Fragale. Janelle has a deep passion for her Italian-American culture and heritage, and this is reflected in her love for continuing her family’s traditions in the kitchen. Her family also has a background in the food industry, which carries through with her passion for cooking. When Janelle asked if I would be interested in sharing her family recipe for Pasta with Clam Sauce, I was elated. I also though it would be a good opportunity to lead off with a Q&A session to find out more about her passion and history with food, along with some tips and tricks on how she manages certain dietary restrictions.

I hope you enjoy the Q&A session, along with Janelle’s recipe for Pasta with Clam Sauce. Buon Natale!
– Dom

You come from an Italian American family that is steeped in tradition, where family gatherings are important. Can you share a little of the traditions that your family follows?

One of the most important traditions that we’ve always done is no matter what, we make sauce on Sunday and we eat together. Sometimes we have meatballs in the sauce, pepperoni, sausage, braicole, all of these meats give the sauce a delicious flavor. We usually call it Sunday dinner even though it happens around 2 o’clock in the afternoon. In Italy, they usually have a bigger meal in the middle of the day so that’s why we usually say Sunday dinner. This all goes well with a nice loaf of bread for dipping! 

Your family has a history in the food industry. Can you share a little about that? How did this exposure help influence your tastes in food? 

Yes, so my family owned a wholesale meat business where we serviced many of the restaurants, deli’s, pizzerias, & banquet halls. As an appreciation to these customers for buying from us, we would frequent these restaurants on a Saturday night. From a young girl, I knew right away what an experience it was to dine out. From the atmosphere, to the appetizers, to the specials, etc I used to take it all in and knew how special it was and what was unique about each place. I would also be critiquing in my head of what I thought could be better too!

Holiday gatherings and big family meals are often a key component to an Italian-American family. What were holidays like for you growing up? Do you continue with the same traditions?

Holidays growing up were a lot of fun. My favorite holiday has to be Christmas Eve since a lot of my favorite food is on that menu. We always celebrated the Feast of the Seven Fish where you incorporate some type of fish in almost every meal that night. Pasta with Clam Sauce, a cold Seafood Salad, Fried Shrimp/Fried Calamari just to name a few. Then after we ate, Santa would make a special trip in to hand out all of the gifts. We still continue this tradition til this day and I am looking forward to it this year! 

You mentioned to me that you have a nut allergy. How old were you when you discovered this? Do you find this to be a challenge being in a family where gatherings often involved food?

I was about 5 years old when I discovered that I had a nut allergy. I was actually helping my Grandmother crack walnuts open and I started to get a severe allergic reaction. Throughout the years, we had to adjust certain things, especially in desserts.  

What are some tricks that you can share for a dish that normally calls for a nut ingredient? For example, pesto comes to mind for me right away. One of the key ingredients that I use are pine nuts or walnuts. What tips can you offer for the readers who may also deal with nut allergies?

Some alternatives could be using a seed or seed butter such as sunflower seed butter for that nutty taste. For pesto, I usually omit the nuts altogether or add in some sunflower seeds and of course some extra grated cheese and garlic.

Who would you say is your biggest influence in the kitchen?

My biggest influence in the kitchen is of course my Mom. She has always been an excellent cook & baker as well. I have learned a lot from her throughout the years. I always paid attention, even though she didn’t give me much time to practice since she was always doing the cooking lol. She’s impressed with my cooking skills now. 

What is one ingredient that you could not live without?

One ingredient  I would never live without would be garlic!!! The more garlic the better!! Nothing worse than a dish without any garlic! 

Pasta with Clam Sauce

Courtesy of Janelle Fragale

1 pound of linguini or long pasta of choice 
6 tablespoons of Extra Virgin Olive Oil
4-6 cloves of garlic finely chopped  (the more the better)
1/2 cup of dry white wine 
Red pepper flakes (about 1/2 teaspoon, plus additional to your preference)
2 pounds of of little neck clams cleaned 
2 tablespoons chopped flat leaf parsley
Salt to taste 

In a large pot over high heat, bring water and salt to a boil. Add linguini or pasta of choice and cook according to the directions. You can leave the pasta a bit under cooked since it will cook another minute or two when combined with the other ingredients. Reserve one cup pasta water.

In a separate large sauté pan, heat the olive oil. Add in the chopped garlic and sauté just until golden. Add the wine, red pepper flakes, salt, clams and some fresh parsley. Bring to a simmer and cook covered until the clams open. 

Drain the pasta and add it to the pan along with some of the reserved cooking water, 1/4 cup at a time, to create a nice saucy consistency. 

Toss and mix altogether. Add some more fresh parsley and red pepper flakes and salt if needed. Transfer to pasta bowl and serve with a nice piece of crusty Italian bread!