Fiore and brother Mario are featured on the MSN.com travel program “Re:Discover”, which gives an insider’s view of the great cities of America! Check out some of my favorite spots in the Emerald City and beyond in the short video entitled “Family Ties” at:
17 December 2018
What a total blast it was to share with YOU Spaghetti alla Puttanesca, my signature dish, on live TV Saturday, November 11th, 2014! "KCTS 9 Cooks: Pasta, Rice, and Grains" was the latest installment of KCTS 9's viewer-led cooking show, and it was so cool to have been a part of it. Check it out via the link above.
This quintessential Southern Italian "soul food" dish is a bold and saucy and pairs perfectly with big Italian red wines. While a majority of my cooking comes directly from home chefs such as Grandma Carm, Grandpa Rossetti, Nana, Pop, Grandma and Grandpa "P" and my dear parents Marianna and Fiore, this fiery concoction is all mine. This dish is the culmination of their method, style and love in the kitchen, as reflected through me. I really don't use exact measurements with this recipe (though I offer you some here), so feel free to follow your whimsy a bit; a little extra red pepper here or a little extra oregano there won't hurt! As always, let me know if I can help you with this in any way! Buon appetito e cent'anni!
1. Chop or mince in a garlic press 6-8 cloves of garlic. Sauté in 1/4 cup olive oil until translucent but not browned in a wide, flat pan.
2. Puree one 28 oz. can of tomatoes. Add to garlic and bring to a simmer over low-med. heat.
3. Add 1 tsp. fresh ground pepper, 1 plus tsp. red pepper, 1/3 cup coarsely chopped oil-cured black olives, 1 tin of anchovies (patted dry of oil), 3 tblsp. capers, 1 plus tblsp. oregano and simmer over low-med. for 10-15 min.
4. Cook 1 lb. spaghetti “al dente”, that is, a little on the firm side
5. Add “al dente” spaghetti to the sauce and let simmer with 3 tblsp. chopped parsley until dish melds together (1-2 min.).
6. Serve immediately with grated Romano or Parmigiano and a hearty red like Barolo, Barbaresco, or Brunello di Montepulciano.
05 December 2018
For those who subscribe to the old-school snail mail version of Casa Fiore, here is the link to the Plum Tart referenced in edition #99 (Nov-Dec 2018)
For those who do not subscribe to the old-school snail mail version of Casa Fiore, here is the rest of the tasty recipes for plums below.
For those of you suffering from FOMO because you are not receiving your very own copy of the old-school snail mail version of Casa Fiore:
It's all good!
Just send along your address and I will put on the list!
My best, Fiore
From the Gardener and the Chef
Plums 3 Ways!
While I wish I had my own Italian plum tree, thankfully everyone else seems to have one. Thus, a windfall of Italian plums is always a possibility come September. My sister Carmela has one that I plunder from time to time. Of course, fresh plums ripened properly and enjoyed “as is”, as we say in real estate, are tough to beat. For the ones I can’t manage to eat fresh and fully ripened, here are three other ways I have come to enjoy this rite of the fall harvest. No fresh plums on hand? Find some good ones at your local grocer and get busy!
1. Plum Sauce. Or stewed plums if you prefer… however you want to say it, this is a simple preparation: cut plums in half—4-5 cups or so if you can get your hands on them—and dispose of pits. Add 1/4 cup of water and some sugar—roughly 1/4 cup. Sample them as you simmer them down to a chunky sauce over med-low heat. Add more sugar as suits your taste. Awesome alone or over toast, yogurt, or vanilla ice cream.
2. Brandy Soaked. Preserve the summer with… booze! Same as above: halve and pit some plums and fill a quart jar (if available, wide-mouthed). Add 1/8 cup or so of sugar. Add brandy to the top, seal, and shake. Let sit for month—or round up to 40 days and 40 nights if want to go all Old Testament on ‘em—and enjoy all winter long. Got cherries or apricots? Try them as an option.
3. Plum Tart. This one is tasty on Day 1, and even better on Day 2 as the flavors meld a bit. (See link above!)