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 | Debi Mazar - Under The Tuscan Gun Ep# 201, Pappa al Pomodoro Welcome back to Under The Tuscan Gun.As promised, and long overdue, please enjoy: PAPPA AL POMODORO.Florentine farmers used to cook this soup using stale bread that was saved during the week, garlic, tomatoes and basil from their gardens: this is the most humble dish I know,well, after boiled white rice...Now, if you go to a restaurant, the tradition is slowly disappearing, and it is becoming very hard to find a good old recipe that works; that's why Deb and I decided to feature in this first episode two very dear friends of ours, Rosanna and Matteo. The good recipes are still secretly hidden into very old Tuscan homes, like The Farm Pacina, in Castelnuovo Berardenga, a little town that rests on the hills between the Chianti Area and Siena.Pacina was originally an Etruscan site, then it became a convent in the nine hundreds and after eight centuries the property was sold by the church and became private. Today Pacina is an Agriturismo and a Yoga retreat, Olive Oil and Wine are produced and distributed in Tuscany...a place worth a long weekend!Pappa al Pomodoro (Tomatoes and Stale Bread Soup)Serves 6 (plus leftovers) Finding the right kind of bread to make Pappa is harder then actually preparing the dish. Bread should be unflavored, unsalted, not too doughy, with a crust that is actually a crust. Because you need to use stale bread, you have to give yourself some time to dry it. The best way, once you've found the right loaf, is to slice it, and lay the slices on a tray for a couple of days. In front of a sunny window would be just perfect. Ingredients: 2 T. extra virgin olive oil 5 cloves of garlic, halved 2 lbs. peeled, canned tomatoes 4 oz. fresh basil leaves, whole, with extra to garnish ½ tsp. of salt Black pepper 3 c. of vegetable broth 1 lb. stale bread (see above), sliced thinly Salt, pepper, extra virgin olive oil. Preparation: 1. In a large stock pot, warm the olive oil on medium heat and sauté the garlic until just golden. 2. Add the tomatoes, the basil, the salt and a grind of black pepper. Cook for 15 minutes. 3. Add the vegetable broth, stir well, and bring to a boil. 4. Add the bread and cook for 10 minutes, stirring often. 5. Take soup off the heat, and let it sit for about 1 hour, so the bread will absorb as much sauce as possible. 6. Before serving, give soup a final stir. Serve warm -- not hot. (Reheat if necessary.) Consistency: You should be able to eat the Pappa with your fork. Add some broth if it's too thick and you still need to "work" the bread, or add some bread if the soup is too liquid. Absolutely do not dress it with Parmesan cheese! Garnish your dish with the remaining basil, and some extra virgin olive oil. Now you are officially a Tuscan farmer! |
 | Fashion News Live: Interview with Debbie Mazar Fashion News Live presents Rocco G's interview with Debbie Mazar at NY Mercedes-Benz Fashion Week. Find out what Debbie Mazar had to say LIVE at the tents Feb 2-9 2007! Visit www.fashionnewslive.com for even more fashion and celebrity coverage! |
 | Debi Mazar - Wake and Bake! Sunday Breakfast Menu (1 of 2) A good Sunday breakfast menu would be: Spinach Frittata, Berries Fruit Salad, a great cake...to be enjoyed with the second round of coffee. Kids will happily eat eggs with vegetables and all the fruit you might want/need to shove into their faces, before they actually get to enjoy a fabulous organic cake.FRITTATA Ingredients: 8 Brown grade AA eggs 2 Tbsp of fresh grated parmesan 1 Tbsp of butter 1/4 Cup of whole milk Salt and Pepper Brake the eggs in a bowl. Add the Parmesan, the Milk, Salt and Pepper. Mix well all the ingredients...using a fork is the best...use your wrist! In a large non stick pan, melt the butter on a low flame....melt it, do not bring it to a boil... When the butter is melted and well spread into the pan, and your eggs are properly mixed, ...it's time to check the fridge...are there any left overs you would like to add to your frittata? If so, add them directly into the bowl, mix it up well and cook. If you intend to saute' some vegetables from scratch, before you actually make your frittata (like I did in this episode), make sure you take them off the stove and mix them with the eggs before you put them back into the pan. Pour the eggs into the pan, and cover with a lid. On a medium low flame (more on the low side to prevent burning the bottom), your frittata should be ready in about ten minutes. When ready, take the lid off and let it rest for a few minutes, then gently slide the frittata on a serving plate...do not cut in the pan, unless you are using a wood knife, you will destroy the non stick layer. BERRIES FRUIT SALADIngredients: I do not do weight on this...I go to the store and I get their regular berries plastic little boxes.To serve 4, and possibly have some left overs I buy four boxes, one for each berry. Three Oranges and a Lemon...more or less, and some Pinoli Nuts if you like them, some fresh Mint is a great final touch. Wash the berries, squash your citrus, add the Pinoli and the Mint, shake well and put it in the fridge CAKEIngredients: 1 box of Dr Oetker Organic Vanilla Cake (requires: 2/3 cup of milk, 1/2 cup of vegetable oil and 3 eggs) 1 egg, I add it to the mix for extra fluff! 1 bar of 85% fine Chocolate 2 Ounces of Walnuts...about... Butter your pan and preheat the oven. Get the Blender together. Follow all the instruction in the box and prepare the base for the cake. In the microwave melt your bar of chocolate, adding some milk (2 Tbsp) will help a lot. Pour 2/3 of the cake mix into the pan, then add the melted chocolate to what's left and use your blender again. Now pour your 1/3 of chocolate cake milk into the pan...I like doing a circle, but you can pour it the way you want. Get the walnuts and push them into the mix, and sprinkle them on top. It's ready for the oven. Because of the extra egg, and sometime some extra milk, I tend to bake my cake 10 minutes longer, to get the nice crispy top. Wanna do better than this? OPEN A BOTTLE OF CHAMPAGNE! Buon Appetito, have a good week end! Gabriele |
 | Debi Mazar - Spaghetti with Red Sauce & appetizers (1 of 2) Debi and Gabriele will upload weekly new Fresh & Traditional Tuscan recipes...obviously Chianti will be served. Visit us at www.underthetuscangun.comRed Sauce: Prep Time: 5 Cooking Time: 15 Ingredients: 1/2 red onion 2 tablespoons of olive oil 1 can of pelati (16 ounces) 2 handful of fresh basil 1 hot red pepper Salt, Pepper Fresh grated parmesan Goes well with... Every time you'll see that a dish requires some red sauce...well, this is the recipe! Tips... Guess what you have to do in case you like your sauce hotter than this? How to prepare it: GETTING READY WITH THE INGREDIENTS Chop the onion medium thin. Wash the fresh basil and set aside. Process the can of pelati. COOKING YOUR DISH On a medium high flame brown the onion... When golden, pour the pelati, add salt, pepper and red pepper, and lower the flame to medium. The cooking time is about 15 minutes...this is what it takes to the sauce to get to a nice consistency. A few minutes before taking your sauce of the fire, put in the pan half of the basil... Serve your dish; sprinkle the parmesan, grate the pepper, one or two leaves of basil...the olive oil! Prosciutto rolls with Arucola: Serves: 2 Prep Time: 5 Ingredients: 6 Slices of Prosciutto 6 generous pinches of fresh Arugula How to prepare it: Cut off most of the fat from your prosciutto. Lay one slice at the time on a cutting board, put a pinch of arugula on the top of it...now roll! As easy as it gets! Notes: Teach your "guy" how prosciutto should be cut, and prepared in the Tuscan way. Slices must be thin but not too much...you should be able to keep a slice between your fingers, without it braking up in pieces. Paper should be put between the slices when packing...otherwise you'll get home, and when you open your package, you'll find yourself with a steak of pressed prosciutto. It is a good rule to cut off most of the fat off the prosciutto before slicing it...check the cut they are offering you...if you see too much fat on the borders you should have to cut it off! Buon Appetito! Debi & Gabriele |
 | Debi Mazar - The Tuscan Gun Ep #08 1/2: Beef Ragout From the HBO hit show The Sopranos, please a round of applause for...Katherine NarducciBeef Ragout Sauce Serves: 4 Prep Time: 5 Cooking Time: about 30 min. Ingredients: 1/2 Red Onion 1 Carrot 3 Tbsp Olive Oil 2 Handfuls of Fresh Basil 1 Can of Pelati 1 Lb of Premium Beef 1 Glass of Red Wine Salt, Pepper Preparation: Chop the onion and the carrot medium fine. Rinse well your basil. Slightly blend your can of pelati... Make sure you leave some chunks, it looks better. Cook It: Saute' the onion and the carrot on a medium-high flame, until the onion gets a nice golden color. Add the beef, and saute' it until it browns completely, then pour the wine. Sip Some Wine! Still on a medium-high flame, stir the meat and the wine, and let all the alcohol evaporate completely...you will notice its pungent smell fading away pretty fast...about three minutes. Add the pelati, salt and pepper, and some red pepper if you'd like to add some spice to it. Stir well, lower your flame to a medium, do not cover your pan. From now on it is just a waiting and stirring and sipping. Play a nice record, call your mate (or your pet) for a toast, and in a half hour dinner will be served. Garnish your plates with some freshly grated parmesan, the fresh basil and some good extra virgin olive oil. NOTES: - Do not use an extra lean beef...it will most likely come a little dry...you want to have just a drop of fat in your meat...it helps. - This dish makes a great leftover...cook more and freeze it. Or cook it , fridge it, and use it tomorrow. Therefore, I always considered a great date dish...cook yesterday for today's date... - NEVER freeze meat that was previously frozen! If you are cooking frozen meat, try to eat your sauce between the day of and the day after. In case you need to refresh your memory on how to cook the perfect pasta...I'm sure you don't...but if you do....Buon Appetito. Debi and Gabriele |
 | Debi Mazar-Under The Tuscan Gun Ep#203,Pasta e Fagioli (1/2) Debi and I are finally back in front of our stove....and both in front of the camera.Today we are, once again, celebrating the Tuscan Farmers' Food, serving you a very traditional "Pasta and Fagioli" soup. Only a few ingredients are necessary to achieve a great taste...so roll up your sleeves, arm yourself with a wooden spoon, GET COOKING!Serves: 6 Prep time: 10 minutes (plus the time to soak the beans) Cook time: 40 minutes Ingredients: 1 Lb Dark Kidney Beans 1 Lb Pork Ribs ¾ Lb of pasta (better if large, like rigatoni) 8 Cups of water 3 Cloves of Garlic 2 handfuls of Rosemary 8 Oz. Pelati Salt, Pepper, Extra Virgin Olive oil Preparation: Rinse well the beans and Soak them overnight. Bring your 8 cups of water to a boil, add the beans, stir well, and cook for about 40 minutes. Broil the pork ribs in the oven. Season them with some salt and pepper, cut them apart and lay them on a large tray and put them in the oven...you should settle for nothing less than a nice golden brown crispy skin. In a non stick pan saute' the garlic and the rosemary in about 2 tbs of Olive Oil. When the beans are cooked, take them out of the water and puree them, and then put them back into the pan; save some beans intact, it will help the look and the texture of the soup. Add the garlic and the rosemary, along with the oil you sautéed them in, the 8 Oz. of Pelati and the broiled ribs. Add salt and pepper to your likings. Stir well every 5 minutes, for about 20 minutes. Give a chance to the tomatoes to brake, get into the sauce, and then be patient while the soup starts thickening. In a pot of salted water, cook the pasta, and rinse it with a sprinkle of cold tap water, right after you drain it. Put it into a large bowl, add some oil and stir well; this will help the pasta stop cooking and stay separated, ready whenever you are, to be added to the soup.When the beans are ready serve them in individual bowls (with or without adding the meat, depending on your taste or your guests&rsquo, add some pasta, sprinkle with pepper and some extra virgin olive oil. Parmesan cheese is always an option, even if in this case not really my favorite...still worth trying, I guess. Buon Appetito. Debi & Gabriele |
 | Debi Mazar - Spicy Sausage and Beans, Tuscan Style (1 of 2) Recipe for Sausage with "Fagioli all'Uccelletta" (spicy kidney beans in fresh tomato sauce)Ingredients: 8 Sausages (pork or turkey). 1 Lb of cherry tomatoes. 2 cans (15oz) of cannellini beans 5 cloves of garlic 3 hot red pepper 5 bay leaves 2 handfuls of parsley salt, pepper, olive oilServes: 6 Prep. Time: 10 minutes Cooking Time: 30/40 Minutes Getting ready with your ingredients. is very important and it is of great help in order to be on a time schedule. Wash the tomatoes and the parsley, then chop them. Rinse the beans, peel the garlic and pull your pan out. Cooking your dish. Put your sausages into the oven, and start broiling them. Start sauteing the garlic in the pan with a couple of tablespoons of olive oil on a high medium flame, and when they are getting a nice golden color add the chopped tomatoes...add salt, pepper, and the red pepper. Stir well for a couple of minutes , then lower the flame a bit, cover your pan with a lid and let it cook for about ten minutes. Check the sausages & flip them. When the sauce starts to get thicker add the cannellini beans and the bay leaves, stir well and let simmer for a final ten minutes. The sausages should be ready by now, take them out of the oven and put them in the pan with the beans and the tomatoes. Cut your sausages in half and add them to the sauce...let them cook on a medium flame for about 15-20 minutes...if you think your meat is not cooked enough, and the sauce is getting too thick and dry, you can add a little bit of water. This is a classic Trattoria dish...arm yourself with appetite and a good bread for your final scarpetta!!! Goes Well With...Since this dish is a little bit on the heavy side I wouldn't recommend to go any further than a nice fresh salad. Tips...This dish is very good when it's very hot...pepper hot...a glass of Chianti and a good loaf of bread are a must!!! If you have leftovers sausages from last night barbecue, or some fried chicken sitting in your fridge this is the recipe for you. Buon Appetito, Debi & Gabriele |
 | Debi Mazar - Wake and Bake! Sunday Breakfast Menu (2 of 2) A good Sunday breakfast menu would be: Spinach Frittata, Berries Fruit Salad, a great cake...to be enjoyed with the second round of coffee. Kids will happily eat eggs with vegetables and all the fruit you might want/need to shove into their faces, before they actually get to enjoy a fabulous organic cake.FRITTATA Ingredients: 8 Brown grade AA eggs 2 Tbsp of fresh grated parmesan 1 Tbsp of butter 1/4 Cup of whole milk Salt and Pepper Brake the eggs in a bowl. Add the Parmesan, the Milk, Salt and Pepper. Mix well all the ingredients...using a fork is the best...use your wrist! In a large non stick pan, melt the butter on a low flame....melt it, do not bring it to a boil... When the butter is melted and well spread into the pan, and your eggs are properly mixed, ...it's time to check the fridge...are there any left overs you would like to add to your frittata? If so, add them directly into the bowl, mix it up well and cook. If you intend to saute' some vegetables from scratch, before you actually make your frittata (like I did in this episode), make sure you take them off the stove and mix them with the eggs before you put them back into the pan. Pour the eggs into the pan, and cover with a lid. On a medium low flame (more on the low side to prevent burning the bottom), your frittata should be ready in about ten minutes. When ready, take the lid off and let it rest for a few minutes, then gently slide the frittata on a serving plate...do not cut in the pan, unless you are using a wood knife, you will destroy the non stick layer. BERRIES FRUIT SALADIngredients: I do not do weight on this...I go to the store and I get their regular berries plastic little boxes.To serve 4, and possibly have some left overs I buy four boxes, one for each berry. Three Oranges and a Lemon...more or less, and some Pinoli Nuts if you like them, some fresh Mint is a great final touch. Wash the berries, squash your citrus, add the Pinoli and the Mint, shake well and put it in the fridge CAKEIngredients: 1 box of Dr Oetker Organic Vanilla Cake (requires: 2/3 cup of milk, 1/2 cup of vegetable oil and 3 eggs) 1 egg, I add it to the mix for extra fluff! 1 bar of 85% fine Chocolate 2 Ounces of Walnuts...about... Butter your pan and preheat the oven. Get the Blender together. Follow all the instruction in the box and prepare the base for the cake. In the microwave melt your bar of chocolate, adding some milk (2 Tbsp) will help a lot. Pour 2/3 of the cake mix into the pan, then add the melted chocolate to what's left and use your blender again. Now pour your 1/3 of chocolate cake milk into the pan...I like doing a circle, but you can pour it the way you want. Get the walnuts and push them into the mix, and sprinkle them on top. It's ready for the oven. Because of the extra egg, and sometime some extra milk, I tend to bake my cake 10 minutes longer, to get the nice crispy top. Wanna do better than this? OPEN A BOTTLE OF CHAMPAGNE! Buon Appetito, have a good week end! Gabriele |
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 | Debi Mazar - Beef Stew, Polenta & String Beans (1 of 2) Today we are serving: Beef Stew over Polenta, with a side of String Beans cooked on a bed of Cherry Tomatoes.We drank...almost all of it:Chianti Classico - Coltibuono 2005Yellow Tail - Merlot / Cabernet 2006BEEF STEW Serves 4 Prep Time 15 minutes Cooking Time 2 hours Ingredients 2Lb Beef for stew, cut in 1 inch cubes 3 ripe tomatoes 3 carrots 3 celery stems 3/4 red onion 2 handfuls of Thyme Olive Oil, Salt, Pepper Two glasses of wine Getting Ready Peal and chop the onion medium fine. Rinse well the celery and chop it in 1/2 inch pieces. Peal the carrots, cut them length wise if they are big enough, and then chop in 1/2 inch pieces. Rinse the Thyme well. Time to Cook In a cast iron casserole, sauté the onion, the carrot and the celery in about 3 tablespoons of Olive Oil on a medium -- high flame, until the onion gets a nice golden color. Add the meat, maintain the stove on a medium -- high flame, and brown it well. Before the meat starts pouring its juices in the pan, add the two glasses of wine, stir well, and let the alcohol evaporate...you can smell its pungent essence right away. In a couple of minutes your stew is ready to start cooking and finally settle down into the casserole; lower the stove to a medium flame, add salt, pepper, the thyme and the tomatoes cut in half, stir well and cover with a lid. From now on is just a waiting game...stir constantly, every 10 minutes, make sure the flame is not too high or the stew will start sticking to the bottom of the casserole and then burn. The sauce the beef is cooking in will start doing its job, wrapping the meat with flavor... This is a good time to think about your side dish. In the beginning the sauce will look like a broth, that is because the meat is loosing all the water; it won't look really pretty until about an hour and a half into the cooking. At that point, the sauce will start turning into a darker color, it will start getting dense, and it will push its oil on the surface...oh, it will look glorious! Taste the meat, dip a spoon into the sauce, and try it over a toasted slice of bread, sip some wine...is it ready? Another 5 minutes? Serve over your polenta! FRESH STRING BEANS COOKED ON A BED OF CHERRY TOMATOES Serves 4 Prep Time 10 min Cooking Time 20 min Ingredients 1 Lb String beans 12 Oz cherry tomatoes 3 cloves of Garlic Olive Oil, Salt, Pepper Getting Ready with the Ingredients: Peal the Garlic. Wash the string beans well and cut the tips off. Wash the cherry tomatoes and cut them in half or quarters...up to you. Cooking your dish: On a medium High flame, on a wide non stick pan sauté the garlic until golden. Add the tomatoes and slightly reduce the flame, stir well, cover with a lid. Watch it, very hot olive oil and fresh tomatoes are a dangerous duo...since the tomato is basically a "red ball of water", as soon as you add it in the pan, it will start jumping and spilling everywhere. Make sure you cover the tomatoes right away, and let them sit for about as minute before you open the lid again and stir. In about 5 minutes the tomatoes should be melted in the oil, it is time now to add the string beans. Add salt and pepper, stir well, lower the fire to a not so generous medium flame...stir every five minutes. I do like my string beans crunchy , but you can cook them a bit longer if you'd like. POLENTA General Rules1 Cup of Polenta 3 Cups of Chicken Broth; you can use an organic bullion. 1/4 Teaspoon of Salt 3 Tablespoons of Freshly Grated Parmesan Cheese Bring the broth just to a simmer in a saucepan. Add the polenta in a thin stream, stirring all the while with a wood spoon over medium heat. In about a minute the polenta will start separating from the side of the pan...add the cheese, and stir until it disappears. Serve in a bowl or directly on the plate. NOTE: You can find different kind of polenta...thinner or thicker grain. They all are prepared the same way, but they might require more or less broth...check the box, always! For a stiffer polenta, cook for an extra minute, and for a softer one add slightly more liquid. Try molding your polenta in a bowl, then slice it and grill it; dress it with some sauce, or just some olive oil. |
