Salmorejo (Andalusian Tomato & Bread Soup)

Christopher Kimball of Milk Street TV announced that this chilled tomato soup was superior in both taste and ease of preparation to my beloved summer gazpacho. I had to try it!

This puréed velvety soup is more elegant, creamy, and filling than gazpacho. We ate it as a complete meal with a green salad. It can be made year round with Campari tomatoes, which I used, or made with peak-season summer tomatoes, of course.

This recipe was adapted from MilkStreetTV.com, contributed by Diane Unger. The bread is undetectable in the finished soup but creates the desirable consistency. The sherry vinegar is an essential ingredient as well. I loved all of the garnishes. Lovely.

Yield: Serves 4

• 2 pounds ripe tomatoes, cored (I used Campari tomatoes)
• 2 1/2 ounces country-style white bread, crusts removed, torn into small pieces (about 1 1/2 cups)(I used fresh sourdough)
• 1/2 medium red bell pepper, stemmed, seeded, and chopped
• 1 large garlic clove, smashed and peeled
• 1 tsp granulated sugar
• 3 T sherry vinegar, plus more to serve
• kosher salt and freshly ground black pepper
• 3/4 cup plus 1 T extra-virgin olive oil, plus more to serve
• 4 thin slices of prosciutto (about 2 ounces), torn into pieces
• 3 or 4 hard-cooked eggs, peeled and sliced or quartered, optional
• finely chopped fresh flat-leaf parsley or cilantro

1. In a blender, combine the tomatoes, bread, bell pepper, garlic, sugar, vinegar, 2 teaspoons salt and 1 teaspoon pepper. Blend on high until completely smooth and no bits of tomato skins remain, about 1 minute. (I used a Vitamix.)
2. With the blender running, gradually add 3/4 cup olive oil.
3. Transfer to a large bowl of lidded container, then taste and season with salt and pepper.
4. Cover and refrigerate until well chilled, at least 2 hours or up to 4 hours.
5. While the soup chills, make the hard-cooked eggs, if using. Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch of water. Bring to a full boil, remove from heat and cover. Let sit for 10 minutes, drain. Place eggs in an ice bath. When cool enough to handle, peel and quarter or slice. Set aside.
6. While the eggs cool, place a 12-inch nonstick skillet over medium and heat the remaining 1 tablespoon oil until shimmering.
7. Add the prosciutto and cook, stirring occasionally, until crisp, about 2 minutes. Transfer to a paper towel–lined plate and let cool completely, then roughly chop; set aside.
8. Taste the soup and season again with salt and pepper. (Chilling the soup blunts the flavor and additional seasoning may be required.)
9. Ladle the soup into (preferably chilled) bowls. Top with the prosciutto, hard-cooked egg (if using) and chopped parsley or cilantro.
10. Drizzle with additional oil and vinegar, as desired. (I omitted this addition.)

Italian Piadina with Ricotta, Prosciutto & Arugula Topping

According to the original recipe, in Romagna, in Northern Italy, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. They are folded in half and eaten like a sandwich. This version is based on the classic presentation. Yum.

The recipe was adapted from MilkStreetTV.com, contributed by Erica Bruce. I bought lard for the first time in my life to make this flatbread! Christopher Kimball convinced me that lard was the secret to both the optimal texture and flavor in this wonderful bread. In the article, they found that when using lard “the piadine were tender with just the right chew and (had) a deeper, richer background flavor. (They) also tested vegetable shortening, which gave the same supple dough but lacked a bit of flavor. Lard was the clear winner.” The flatbread was perfect.

This special sandwich was a fabulous and fast summer dinner. We hope to try piadine with all sorts of other toppings in the near future. It was dangerously easy to make. 🙂

Yield: 4 flatbread sandwiches (4 servings)

For the Piadina:

• 1/2 cup water, divided
• 1/4 cup (4 T) plain whole-milk yogurt (I used Greek yogurt)
• 311 grams (2 cups) bread flour
• 1 tsp fine sea salt or table salt
• 1 1/2 tsp baking powder
• 63 grams (5 T or 1/3 cup) lard, at room temperature

1. In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt.
2. In a food processor, combine the flour, salt and baking powder. Process 5 seconds.
3. Add the lard and process until combined, about 10 seconds.
4. With the processor running, add the yogurt mixture.
5. With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand.
6. Divide the dough into 4 pieces. (I used a kitchen scale.)
7. Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare the topping.
8. Using a rolling pin, form each dough ball into a 10-inch round. (The round will be approximately 1/16-inch thick.) Poke the surfaces all over with a fork.
9. Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes.
10. One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. (I cooked mine for a little less than 1 minute.)
11. Using tongs, flip and cook for about 30 to 40 seconds. Transfer to a plate and cover loosely with foil. Repeat.

For the Topping:

• 3/4 to 1 cup whole-milk ricotta cheese
• finely grated lemon zest from 1/2 a lemon (about 1/2 tsp), or more, to taste
• 2 T freshly squeezed lemon juice (from 1/2 a lemon)
• coarse salt and freshly ground black pepper
• 8 slices prosciutto, at room temperature
• baby arugula (about 1 cup per person) (we also used baby spinach)
• extra-virgin olive oil, for drizzling, optional

1. In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Add the lemon juice to the ricotta, or reserve to toss with the arugula (or spinach).
2. Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto.
3. In a medium bowl, toss the arugula with the lemon juice (if not in the ricotta mixture) and a pinch of salt. Mound on top of the prosciutto.
4. Drizzle with oil, if desired, and fold. (I omitted the oil.)

Prosciutto Carbonara with Spinach

Another weeknight pasta dish- another rigatoni dish! 🙂 Adding greens to this classic dish is a healthy upgrade.

This recipe was adapted from Martha Stewart Living. I used a combination of beet greens and spinach and kept the crispy prosciutto pieces intact instead of crumbling them. Nice.

Yield: Serves 4

• 1 T extra-virgin olive oil
• 3 oz prosciutto, sliced lengthwise into 1/2-inch wide strips (I used 7-8 slices)
• 2 large eggs, plus 2 yolks
• 1 oz Pecorino Romano, grated (about 1/4 cup), plus more for serving
• 12 oz rigatoni
• Kosher salt and freshly ground black pepper
• 6 oz baby spinach or other tender greens (I incorporated sliced beet greens)

1. In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels.
2. In a bowl or (2-cup) glass measuring cup, whisk together whole eggs, yolks, and grated cheese.
3. Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain.
4. Slowly whisk 1/4 cup pasta water into egg mixture.
5. Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
6. Stir constantly over low heat until sauce thickens and clings evenly to pasta and greens wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce.
7. Stir in all prosciutto. Serve with more cheese and pepper, as desired.

Acorn Squash Saltimbocca with Browned Butter Sauce

I almost exclusively roast the acorn squash that I receive in my CSA box. It’s a gold-standard crowd-pleaser. 🙂

After making and absolutely loving both a classic and a summer version of chicken saltimbocca, I was excited to try this unique acorn squash version. Unlike the chicken versions, the squash is roasted instead of fried. After roasting, the skin was tender and completely edible. The browned butter sauce made it amazing- especially because it incorporated sherry vinegar.

This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I reduced the amount of browned butter (and there was plenty!). I served it with roasted CSA beets, kohlrabi and potatoes along with a green salad. It was a sweet and buttery CSA feast.

I served it as a main dish but it could also be served as a seasonal side.

Yield: Serves 2 to 4 as a main dish

• 1 large (1 1/2-pound) acorn squash
• 2 tablespoons olive oil
• 1 teaspoons kosher salt, plus a pinch more for the sauce
• 1/4 teaspoon freshly ground black pepper
• 16 to 18 medium-size fresh sage leaves, divided
• 8 very thin prosciutto slices, halved lengthwise with ends left intact
• 4 T (1/4 cup, 2 ounces) unsalted butter
• 1/2 tablespoon sherry vinegar
• 1 tablespoon honey, for drizzling, optional (I omitted it)

1. Preheat oven to 425°F, preferably on convection roast.
2. Cut squash in half lengthwise; scoop out and discard seeds and membranes. Cut each half into 4 wedges.
3. Toss together squash wedges, oil, 1 teaspoon salt, and pepper in a medium bowl.
4. Arrange wedges, cut sides down, on a rimmed baking sheet lined with parchment paper.
5. Roast in preheated oven 20 minutes, turning once halfway through. Let cool 5 minutes.
6. Arrange 1 whole sage leaf on rounded flesh side of each squash wedge; wrap 1 prosciutto strip around each squash wedge.
7. Arrange squash wedges on pan, skin sides down. Roast in preheated oven until prosciutto is crisp and squash is tender, 10 to 15 minutes.
8. Meanwhile, melt butter in a skillet over medium-high, stirring often with a wooden spoon, just until milk solids begin to sink to bottom of skillet and brown, 4 to 5 minutes.
9. Add 8 to 10 sage leaves; cook, stirring constantly, just until sage stops sizzling. Remove from heat, and let stand 1 minute.
10. Carefully stir in sherry vinegar and remaining pinch of coarse salt.
11. Transfer squash to a warm serving platter, and spoon browned butter sauce over squash. Drizzle with honey, if desired. (I omitted it.) Serve immediately.

Basil Chicken Saltimbocca with Marinated Tomatoes & Mozzarella

We gobbled up the original version of this classic Italian dish when it was published in Bon Appétit. I had to try this summery version of the same dish. It was absolutely incredible.

This recipe was adapted from Half Baked Harvest.com. I used boneless, skinless chicken thighs instead of chicken breasts, increased the amount of garlic, and substituted ciliegine mozzarella balls for the burrata. It is an amazing adaptation of the original recipe.

Yield: Serves 4 to 6

• 6 boneless, skinless chicken thighs
• 6 cloves garlic, grated
• coarse salt and freshly ground black pepper
• 1 cup fresh basil, approximately, divided
• 10 thin slices prosciutto
• 3 large eggs, beaten
• 2 cups Panko bread crumbs
• 2 cups cherry or grape tomatoes, halved
• 3 T extra virgin olive oil, plus more for cooking
• 2 T balsamic vinegar
• 2 T fresh thyme leaves, optional
• zest of 1 lemon, optional
• 4 oz ciliegine mozzarella balls or 3 balls burrata cheese, torn

1. Working one at a time, place the chicken thighs between 2 sheets of plastic wrap. Pound to achieve even thickness.
2. Place the eggs and Panko in separate shallow bowls. (I used glass pie dishes.)
3. Rub the chicken with garlic (1 clove per chicken thigh) and season with salt and pepper.
4. One at a time, press 2 basil leaves on top of each chicken thigh.
5. Wrap 2 pieces (1 1/2 pieces if small) of prosciutto around each cutlet to secure the basil.
6. Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate.
7. Make the marinated tomatoes: In a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, 1/2 cup fresh basil (chiffonade), and a pinch of salt, as well as the thyme and lemon zest, if using. (I omitted the thyme and lemon zest.) Add the cheese, if using ciliegine. Toss to combine. Set aside.
8. Heat a few tablespoons of oil in a large skillet over medium-high.
9. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes.
10. Carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes.
11. Transfer to a plate and lightly season with salt.
12. Serve the chicken warm topped with the mozzarella/burrata and marinated tomatoes.

Chicken Saltimbocca with Crunchy Pea Salad

I have several weeknight chicken dishes to share. I’m starting with this classic Italian dish.

This is a home-cooked version of an incredible restaurant dish, substituting chicken for veal. Saltimbocca translates to “jumps in your mouth,” the perfect description for this amazingly flavorful prosciutto and sage wrapped meat.

The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I substituted chicken thighs for chicken breasts and used a combination of parsley and cilantro instead of fresh mint. We ate it with sautéed broccoli rabe and roasted potatoes. The chicken was crispy on the outside and moist and tender on the inside. Delicious!

Yield: Serves 4

• 4 skinless, boneless chicken thighs or 2 (8oz) skinless, boneless chicken breasts
• 3 large eggs, beaten to blend
• 2 cups panko
• 3/4 cup all-purpose flour
• Kosher salt
• 8 sage leaves
• 4 to 8 thin slices prosciutto (enough to wrap the chicken)
• 2 cups vegetable oil
• 4 scallions, very thinly sliced on a diagonal
• 8 oz sugar snap peas, strings removed, thinly sliced
• 1/4 to 1/2 cup parsley, cilantro, and/or mint leaves, torn if large
• 2 tsp finely grated lemon zest
• 1 T fresh lemon juice
• 1 T extra-virgin olive oil
• flaky sea salt
• lemon wedges, for serving

1. If using chicken thighs, place a thigh on a cutting board between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing the meat, about 1/4-inch thick. Repeat with remaining thighs. (If using chicken breasts, place a chicken breast on a cutting board. Holding a knife parallel to board and working along a long side, cut through center of breast until you are ½” from the other side. Open like a book and place butterflied breast between 2 sheets of plastic wrap. Gently pound as thin as possible without tearing meat—about 1/4″ thick and 8″ wide is ideal. Repeat with remaining breast.)
2. Place eggs, panko, and flour in separate shallow bowls (cake pans or pie plates work great).
3. Season meat lightly with kosher salt.
4. Working with 1 piece of chicken at a time, press 2 sage leaves onto both sides of meat.
5. Wrap 2 pieces of prosciutto around each cutlet to make a belt that holds in the sage. (I used about 2 1/2 pieces per thigh.)
6. Dredge in flour, shaking off excess.
7. Dip in eggs, letting excess drip back into bowl.
8. Coat in panko, pressing lightly to help it adhere, then shaking off excess.
9. Place cutlets on a rimmed baking sheet.
10. Heat vegetable oil in a large skillet over medium-high until very hot (an instant-read thermometer should register 350°–375°).
11. Carefully lower 1 breast along the side of the skillet closest to you and let it slide into oil so it’s lying flat. (I cooked 2 thighs at a time.) Swirl oil in skillet carefully so that cutlet is submerged and cook just until bottom side is golden brown, about 2 minutes.
12. Using tongs, carefully turn and cook until golden brown on the other side, about 2 minutes. Transfer to a wire rack; season with kosher salt. Let sit 5 minutes. Repeat with remaining meat.
13. Toss scallions, peas, herbs, lemon zest and juice, and olive oil in a medium bowl; season with kosher salt.
14. Arrange chicken on a platter and top with pea salad. Sprinkle with sea salt; serve with lemons.

Fresh Corn Grits with Shrimp & Roasted Pecan Butter

Another Easter weekend food tradition in our family is to eat shrimp and grits as a celebration of one of our favorite places- Charleston, South Carolina. The spring sunshine reminds me of how lovely it is there. It is a particularly special place for us because it’s where my husband and I met. ❤ Charleston is also an incredible food city.

I really like the story behind this amazing version. Apparently, it was created on Top Chef season 5 by Jeff McInnis, owner of Miami’s Yardbird restaurant. He was challenged to create a shrimp and grits dish without using grits. He made fresh corn “grits” using fresh corn, but, the best part was that he incorporated pecan butter in the grits because of a memory of eating fresh nut butter from his grandmother’s pecan tree. The fresh nut butter put this dish over the top. Delicious. I wish that I had the imagination to dream up a dish like this one.

This was my husband’s favorite shrimp and grits (thus far), and I’ve made quite a few versions. I pointed out that it may be because this dish didn’t actually have grits. 🙂 This recipe was adapted from Food and Wine, contributed by Jeff McInnis. I increased the amount of fresh corn in the grits and slightly increased the amount of prosciutto. Next time, I may reduce the amount of lager. I may increase the amount of grits as well- we wanted more!

Yield: Serves 4

For the Roasted Pecan Butter:

• 1 cup raw pecans
• 1/2 tsp canola oil
• coarse salt, to taste

For the Grits:

• 6 large ears of corn, shucked and coarsely grated on a box grater (2 cups pulp and juice)
• 1/4 cup milk, plus more for stirring/serving, as desired
• coarse salt and freshly ground black pepper
• roasted pecan butter (about 1/4 cup), directions below

For the Shrimp Sauté:

• 6 tablespoons unsalted butter
• 3 to 4 ounces thinly sliced country ham or prosciutto, cut into strips
• 1/2 large sweet onion, thinly sliced
• 6 ounces sugar snap peas, trimmed
• 1 cup fresh corn kernels (from 2 ears)
• coarse salt and freshly ground black pepper
• 1 pound shelled and deveined large shrimp
• 1/2 cup to 1 cup lager, to taste (I used 1 cup but may reduce it next time)
• lemon wedges, for serving, optional

Make the Roasted Pecan Butter:

1. Preheat the oven to 400 degrees, preferably on convection.
2. Roast the pecans about 5 minutes, or until lightly browned and fragrant.
3. Process toasted pecans in a mini food processor with canola oil until smooth, about 2 minutes.
4. Season with salt to taste.

Make the Grits:

1. In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirring, until thick, 4 minutes.
2. Season with salt and pepper and fold in the pecan butter; keep warm.

Make the Shrimp Sauté:

1. In a large, deep skillet, melt 4 tablespoons of the butter.
2. Add the prosciutto and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.
3. Add the onion, snap peas and corn, season with salt and pepper and cook until crisp-tender, about 5 minutes.
4. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes.
5. Add the lager and bring to a boil.
6. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes.
7. Swirl in the remaining 2 tablespoons of butter.

To Serve:

1. Whisk a little milk into the grits so it’s the consistency of polenta; heat until warm.
2. Spoon the grits into shallow bowls, top with the shrimp sauté and serve at once.
3. Serve with lemon wedges, as desired.

One Year Ago: Seared Scallops & Cauliflower Grits

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Shrimp with Fresh Corn Grits

Four Years Ago: Shrimp & Grits with Tomatoes

Five Years Ago: Hominy Grill’s Shrimp & Grits