Chef Mark diCicco of Lucia's Tavola recently was awarded Top Chef and Winner of St Joseph's Hospital’s Healthy Chef Competition.
The “Healthy Chef Competition” is a yearly event sponsored by St Joe's Hospital and St Joe's Farmer's Market to promote healthy locally produced foods.
This year’s competitors: Lucia's Tavola of Brookline NH and Florence's Italian Ristorante of Merrimack NH battled it out using the secret ingredient "tomatoes". Both teams offered their own succulent variations of the secret ingredient and prepared beautiful dishes, but in the end the panel of judges announced Lucia’s Tavola as winner.
Chef Mark diCicco and his team offered a Pollo Murattore (stone worker chicken) and a “gluten free" quinoa pasta with a spicy tomato "sciue sciue" sauce. Chef diCicco incorporated a technique using two sauté pans and a large granite rock to press the chicken into the pan. “This preparation” explained the chef “keeps the skin super crispy and presses out excess oils, leaving a moist center”.
Chef diCicco was quick to point out the heathly aspects of his dish which was gluten free and used locally sourced chicken and tomatoes. Chef diCicco also noted, the large granite rock was “locally sourced”. The granite was a hit with the audience and the Pollo Murattore was a hit with the judges.
Congratulations Chef Markoh!
News of upcoming events, recipes, our food column,tasting notes and more, from Anne & Chef Mark diCicco. Lucia's Tavola is located in Ayer MA and serves regional and authentic Italian cuisine.
Friday, September 24, 2010
Fiori di zucca fritti June 2010
Fiori di zucca fritti ~ Fried Squash Blossoms
It’s been well documented that scents can trigger intense recollections of days long past, with food being the most common. This happens often at Lucia’s, where the smell of baking bread and slow simmered marinara are reminders of traditional Italian family dinners. Recently the one of our guests commented on how that wonderful smell took him back to Nonna’s house and asked if we ever had fried squash blossoms on the menu. While not on the menu we assured our new “paisano” that we would try to locate the flowers and prepare them just as his Nonna did, so he could share this wonderful flavor from his childhood with his children and we could share it with our guests at Luica’s.
Now the search is on and my wife has made it her mission to procure the delicate little flowers, which have a shelf life of only few days. Frying squash blossoms seemed like a mighty fine idea to a “Southern Girl” and she was undaunted even after having no luck with the larger farm stands, organic supermarkets or with our food and produce purveyors.
Localizing the search even more, she was chased from friends and neighbors gardens where the first blooms were starting to appear. Things were not looking good. Then she met Tom Mitchell of “Ledge Top Farm” at the Brookline NH Farmers Market and his first delivery of blossoms has arrived here at Lucia’s and will continue until the end of the season.
If you are lucky enough to have blossoms in your garden or find them from a local farmer you will find the crunchy saltiness of the crisp golden batter beautifully complements the sweetness of the flower itself, without overshadowing the flower's delicate flavor
The blossoms can be fried as is or stuffed with any mix of herbs and cheeses.
Ingredients
• 15 squash blossoms
• 3 ½ oz all-purpose flour
• 1 egg
• frying oil
• salt and pepper
• ½ cup San Pellegrino sparkling mineral water
Preparation
5 minutes preparation + 5 minutes cooking
In a bowl, mix the flour with the egg using a fork. Once you have a fairly smooth mixture, dilute it by slowly adding half a glass of water and continuing to stir until the batter is as smooth and thick as puree.
Carefully wash the squash blossoms removing the pistil, drain and gently dry them using paper towels.
Place a large pan on the heat and add enough oil to completely cover the blossoms when frying. In the meanwhile, dip the squash blossoms in the batter, turn them gently and, when the oil start to smoke, fry them, a few at a time, then. Once nicely golden, drain them on paper towels. Serve with warm marinara for dipping if you like. Enjoy!
The Brookline NH Farmers Market is held at the ballpark every Tuesday from 3-6 pm. There you will find Ledge Top Farm’s beautiful produce, herbs, fruits and berries, all organic and pesticide free. You can also find other local farmers, bakers and beekeepers with a variety of produce, home baked breads and brownies, local wildflower honey and lots more.
http://www.luicastavola.com/
http://www.ledgetopfarm.com/
Name our new cooking show and win dinner for two at Lucia’s
For more info
It’s been well documented that scents can trigger intense recollections of days long past, with food being the most common. This happens often at Lucia’s, where the smell of baking bread and slow simmered marinara are reminders of traditional Italian family dinners. Recently the one of our guests commented on how that wonderful smell took him back to Nonna’s house and asked if we ever had fried squash blossoms on the menu. While not on the menu we assured our new “paisano” that we would try to locate the flowers and prepare them just as his Nonna did, so he could share this wonderful flavor from his childhood with his children and we could share it with our guests at Luica’s.
Now the search is on and my wife has made it her mission to procure the delicate little flowers, which have a shelf life of only few days. Frying squash blossoms seemed like a mighty fine idea to a “Southern Girl” and she was undaunted even after having no luck with the larger farm stands, organic supermarkets or with our food and produce purveyors.
Localizing the search even more, she was chased from friends and neighbors gardens where the first blooms were starting to appear. Things were not looking good. Then she met Tom Mitchell of “Ledge Top Farm” at the Brookline NH Farmers Market and his first delivery of blossoms has arrived here at Lucia’s and will continue until the end of the season.
If you are lucky enough to have blossoms in your garden or find them from a local farmer you will find the crunchy saltiness of the crisp golden batter beautifully complements the sweetness of the flower itself, without overshadowing the flower's delicate flavor
The blossoms can be fried as is or stuffed with any mix of herbs and cheeses.
Ingredients
• 15 squash blossoms
• 3 ½ oz all-purpose flour
• 1 egg
• frying oil
• salt and pepper
• ½ cup San Pellegrino sparkling mineral water
Preparation
5 minutes preparation + 5 minutes cooking
In a bowl, mix the flour with the egg using a fork. Once you have a fairly smooth mixture, dilute it by slowly adding half a glass of water and continuing to stir until the batter is as smooth and thick as puree.
Carefully wash the squash blossoms removing the pistil, drain and gently dry them using paper towels.
Place a large pan on the heat and add enough oil to completely cover the blossoms when frying. In the meanwhile, dip the squash blossoms in the batter, turn them gently and, when the oil start to smoke, fry them, a few at a time, then. Once nicely golden, drain them on paper towels. Serve with warm marinara for dipping if you like. Enjoy!
The Brookline NH Farmers Market is held at the ballpark every Tuesday from 3-6 pm. There you will find Ledge Top Farm’s beautiful produce, herbs, fruits and berries, all organic and pesticide free. You can also find other local farmers, bakers and beekeepers with a variety of produce, home baked breads and brownies, local wildflower honey and lots more.
http://www.luicastavola.com/
http://www.ledgetopfarm.com/
Name our new cooking show and win dinner for two at Lucia’s
For more info
Fiori di zucca fritti
Fried Squash Blossoms
By Mark diCicco
Chef Luica’s Tavola, Brookline NH
It’s been well documented that scents can trigger intense recollections of days long past, with food being the most common. This happens often at Lucia’s, where the smell of baking bread and slow simmered marinara are reminders of traditional Italian family dinners. Recently the one of our guests commented on how that wonderful smell took him back to Nonna’s house and asked if we ever had fried squash blossoms on the menu. While not on the menu we assured our new “paisano” that we would try to locate the flowers and prepare them just as his Nonna did, so he could share this wonderful flavor from his childhood with his children and we could share it with our guests at Luica’s.
Now the search is on and my wife has made it her mission to procure the delicate little flowers, which have a shelf life of only few days. Frying squash blossoms seemed like a mighty fine idea to a “Southern Girl” and she was undaunted even after having no luck with the larger farm stands, organic supermarkets or with our food and produce purveyors.
Localizing the search even more, she was chased from friends and neighbors gardens where the first blooms were starting to appear. Things were not looking good. Then she met Tom Mitchell of “Ledge Top Farm” at the Brookline NH Farmers Market and his first delivery of blossoms has arrived here at Lucia’s and will continue until the end of the season.
If you are lucky enough to have blossoms in your garden or find them from a local farmer you will find the crunchy saltiness of the crisp golden batter beautifully complements the sweetness of the flower itself, without overshadowing the flower's delicate flavor
The blossoms can be fried as is or stuffed with any mix of herbs and cheeses.
Ingredients
- 15 squash blossoms
- 3 ½ oz all-purpose flour
- 1 egg
- frying oil
- salt and pepper
- ½ cup San Pellegrino sparkling mineral water
Preparation
5 minutes preparation + 5 minutes cooking
In a bowl, mix the flour with the egg using a fork. Once you have a fairly smooth mixture, dilute it by slowly adding half a glass of water and continuing to stir until the batter is as smooth and thick as puree.
Carefully wash the squash blossoms removing the pistil, drain and gently dry them using paper towels.
Place a large pan on the heat and add enough oil to completely cover the blossoms when frying. In the meanwhile, dip the squash blossoms in the batter, turn them gently and, when the oil start to smoke, fry them, a few at a time, then. Once nicely golden, drain them on paper towels. Serve with warm marinara for dipping if you like. Enjoy!
The Brookline NH Farmers Market is held at the ballpark every Tuesday from . There you will find Ledge Top Farm’s beautiful produce, herbs, fruits and berries, all organic and pesticide free. You can also find other local farmers, bakers and beekeepers with a variety of produce, home baked breads and brownies, local wildflower honey and lots more.
www.LuicasTavola.com
www.LedgeTopFarm.com
Fragole al Vino - May 2010
It's strawberry picking time in New England. The smell of the fresh berries permeate the air at local farmers markets and strawberry festivals are planned all around New England. Not only do folks of New England love of these sweet and fragrant fruit, strawberries are loved and cultivated world wide with a global yearly production of over four million tons. The United States leads the way with a yearly production of over one millions tons.
Besides being pretty darn tasty, loaded with vitamin C and antioxidants there are many interesting facts about strawberries. For instance strawberries are a member of the rose family and the only fruit with its seeds on the outside. The modern garden strawberry was first propagated by French Botanist in mid 18th century, but before that early hunters and gathers enjoyed the tasty wild berries for a short time each spring.
The history of strawberries in Italy goes back to the ancient gods. According to legend when Adonis died Venus wept uncontrollably. The tears rolled down her cheek and dropped to the earth turning into heart shaped strawberries. Italians have cultivated the little berries since pre-Christan times, growing them in elaborate Roman gardens. Today Italy is the worlds fourth largest exporter of strawberries with the most desirable crops coming from an area around the crater lake “Lago di Nemi” in the Alban Hills which overlooks the city of Rome. As with many fresh fruits and vegetables, Italians have many simple preparations for the fresh harvested fruit The most common is the “Fragole al Vino”- “Strawberries with Wine”, a simple preparation of fresh berries drizzled with wine. The wine used often depends on the region of the country. In Tuscany the wine of choice is of course Chianti, in Sicily it's Marsala, in the Astigiano they use Asti a sweet sparkling wine. The use of liqueurs is also common. At Lucia's Tavola the most popular dessert is a Zabglione with Marsala, dark rum and fresh strawberries, which proves Americans love the taste of fresh fruit with wine and liquor..really whats not to love.
After your next trip to the strawberry fields or you local farmers market, try this fast,simple and delicious preparation for your harvest.
1 Quart Fresh Strawberries – cleaned and hulled
3 Tablespoons Raw Cane Sugar
2 Tablespoons Gran Gala Orange Italian Liquor or wine/liqueur of your choice
Mix together and place in refrigerator to chill
Sip Gran Gala while you wait – this is a very important step and should not be omitted
Refrigerate for at least two hours
Serve over Lady Fingers or Ice Cream
For more information about the Chef and Lucia's Tavola
http://www.luciastavola.com/
Besides being pretty darn tasty, loaded with vitamin C and antioxidants there are many interesting facts about strawberries. For instance strawberries are a member of the rose family and the only fruit with its seeds on the outside. The modern garden strawberry was first propagated by French Botanist in mid 18th century, but before that early hunters and gathers enjoyed the tasty wild berries for a short time each spring.
The history of strawberries in Italy goes back to the ancient gods. According to legend when Adonis died Venus wept uncontrollably. The tears rolled down her cheek and dropped to the earth turning into heart shaped strawberries. Italians have cultivated the little berries since pre-Christan times, growing them in elaborate Roman gardens. Today Italy is the worlds fourth largest exporter of strawberries with the most desirable crops coming from an area around the crater lake “Lago di Nemi” in the Alban Hills which overlooks the city of Rome. As with many fresh fruits and vegetables, Italians have many simple preparations for the fresh harvested fruit The most common is the “Fragole al Vino”- “Strawberries with Wine”, a simple preparation of fresh berries drizzled with wine. The wine used often depends on the region of the country. In Tuscany the wine of choice is of course Chianti, in Sicily it's Marsala, in the Astigiano they use Asti a sweet sparkling wine. The use of liqueurs is also common. At Lucia's Tavola the most popular dessert is a Zabglione with Marsala, dark rum and fresh strawberries, which proves Americans love the taste of fresh fruit with wine and liquor..really whats not to love.
After your next trip to the strawberry fields or you local farmers market, try this fast,simple and delicious preparation for your harvest.
1 Quart Fresh Strawberries – cleaned and hulled
3 Tablespoons Raw Cane Sugar
2 Tablespoons Gran Gala Orange Italian Liquor or wine/liqueur of your choice
Mix together and place in refrigerator to chill
Sip Gran Gala while you wait – this is a very important step and should not be omitted
Refrigerate for at least two hours
Serve over Lady Fingers or Ice Cream
For more information about the Chef and Lucia's Tavola
http://www.luciastavola.com/
Pan Fried Pesce del Giorno (fish of the day) April 2010
Spring has finally arrived in New England bringing with it a wide variety of outdoor activities. As a child my favorite was fishing; fishing in saltwater, fishing in streams, fishing in ponds, fishing in rivers, fishing in bogs and the occasional casting practice in the family pool…..no difference as long as I was fishing. Now I fish with my son and we practice catch and release, but as a child I would hurry home with my catch of the day proud to supply the family dinner that evening.
Our house was always alive with family and friends and many evenings I would come home to find Nanna & Grampi diCicco over for a visit and to share our evening meal. Nanna was always busy in the kitchen, while Grampi sat at the table drinking wine from a coffee cup; this is still referred to as “red coffee” in the diCicco family.
Nanna was a tiny lady with blue hair, as a child I thought this was her natural color, only later in life did I discover it was a special rinse and the fashion of the day among little grey haired ladies. Nanna’s blue hair and warm smiles are wonderful childhood memories, but it was her ability to turn the simplest ingredients into a delicious meal that I remember most.
Pickerel was often the catch of the day but sometimes it was trout and on those days Nanna diCicco’s smile was even broader. Fresh trout is a staple of Northern Italian and Abruzzi style cooking, as well as a wonderful reminder of the old country for Nanna and Grampi. Grampi loved it so much he ate it from tip to tail, leaving nothing behind but the barest of bones.
The recipe I would like to share with you is the simple easy preparation my Nanna taught me and one I still use today. I have used this recipe with a variety of fish ranging from sunfish to pickerel to flounder to stripped bass. Caught fresh or bought fresh from the local market, this recipe has never let me down. Serve this fish with fresh greens, sautéed vegetables and/or herb roasted potatoes.
Pan Fried Pesce del Giorno (fish of the day)
Fresh Fish Fillets
Unbleached All Purpose Flour
Salt and Pepper
Granulated Garlic
Olive Oil
Nanna never measured and neither should you with this simple recipe.
Pat fillets dry with paper towel
Season fillets with salt, pepper and a pinch of granulated garlic
Dredge in flour
Heat sauté pan over medium to medium high heat
Add enough olive oil to coat the bottom of the pan
Place fillets in pan, skin side up
Cook time will vary depending on the thickness of the fillet
Flip the fillet when the edges start to brown
Brown skin side until fillet is cooked throughout
Plate with lemon wedges
Mangia!
At Lucia’s we often pair this dish with Orvieto, a classic Italian white wine, but feel free to enjoy it with Grampi’s favorite “red coffee”.
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