Saltimbocca is a traditional Italian dish, likely originating in Rome. The original dish is made with a veal cutlet, prosciutto, and sage. More recently, Italian-Americans have made the chicken version a tradition in and of itself. This Americanized recipe still traditionally uses sage, but we like to use our own fresh herbs from our mini balcony herb garden. We don’t have sage, but I thought basil would go well with the dish as a whole. It worked. We liked it. Not going to lie though, the best part is the cooking liquid. Make sure to spoon a little bit over your chicken portions and sop it up with each bite.
Ok. Obviously when we share recipes on here, we think they’re pretty good and that you should make them. But this one… I’m multiplying that sentiment by a million! These flatbreads are amazing!! Plus they are just a little bit fancy… Makes you feel like a fancy person, having fancy dinner. But the secret is, they’re easy and fairly quick to make. We devoured them whole for dinner tonight, but they would also be perfect sliced into smaller slivers as an appetizer.
Let’s talk about our ingredients. Each one adds something to the flatbread, building to a huge depth and variety of flavor in each bite. We love Trader Joe’s naan for the base of our flatbreads, but you certainly could make your own or use something similar. We like these because they have great texture, the edges crisp up a bit in the oven, and are reasonably priced! (Trader Joe’s doesn’t pay us to say this – we really just love that place.) The next layer of Boursin herbed cheese makes for a creamy, sauce-like coating to the bread. The caramelized onions add a fragrant smokiness and the fresh rosemary, a pungent, almost piney, herbaceous taste and aroma. The roasted grapes are amazingly sweet, but in an entirely different way than you’re used to. (Even if you don’t make this flatbread, go out and roast some grapes.) And then prosciutto… I mean really… Prosciutto makes everything that much more delicious. The last drizzle of honey balances out all of the sweet and savory elements.
We haven’t shared that many soup recipes on here, but soup probably makes up a good third of my diet. I love soup! This is just another reason why I was born to marry into a Turkish family. If you ever make it to Turkey (which I can’t suggest more highly), you’ll see that delicious soups are frequently served as a starter to evening meals and eaten for breakfast and lunch as well. Soup with every meal?! Basically my idea of heaven.
We’ve made and shared High Plateau Soup, another Turkish soup recipe before – it’s rich, creamy, and incredibly unique – at least for my American palate! This soup has entirely different flavors, very reminiscent of soups Selim’s aunts and grandmother made for us in Turkey. Red lentil soup (kirmizi mercimek çorbasi) is hearty and filling, easy to make, and delicious. Make for a week of lunches like I did, or maybe next Monday, if you subscribe to #MeatlessMondays!
I’m learning things today. That’s one of the best things about writing this blog – because I want to actually have something to say in my post, I frequently dig deeper into the history or other technical details of recipes where I might not have otherwise. Take today’s recipe… I knew I wanted to make homemade pasta for dinner and change it up from the usual Homemade Pasta Carbonara. (We may or may not be a little bit addicted to the carbonara recipe – Selim looked at me like I had an extra head when I said I was thinking about making pasta with a different type of sauce.) Then I remembered the time I learned that all meatsauces weren’t created equally – I was at dinner with friends at a restaurant in our old home of Charlottesville, VA, when someone (my cousin Emily I think) ordered the bolognese. I’d never ordered anything similar off a menu because I always thought… 💭 Meat sauce? I can just buy a jar of that off a shelf 🤷 And then I tasted her dish – it was amazing, delicious, and nothing like meatsauce in a jar!
I wanted to recreate that experience tonight. But what recipe to follow? What technically is bolognese and how is it different from ragu? I feel like I see those words on menus used interchangeably. Well, I finally put some effort into learning the details. I now know that a ragu is an umbrella term for meat-based Italian sauces, under which bolognese falls. (Technically, a bolognese sauce is ragù alla bolognese.) A ragu is different from what I was thinking of as “meatsauce” in that the meat is truly the focus, not tomatoes or tomato sauce. It is thicker and less liquidy. And it turns out, while under this umbrella, bolognese sauce is incredibly specific – it has actually been registered in exact detail. The Italian Academy of Cuisine registered it in 1982. The recipe must include the following ingredients to be an official bolognese: beef, pancetta, onion, celery, carrot, tomato sauce, whole milk, dry wine (red or white), and salt & pepper. We aren’t going to stick to that particular formulation, so the sauce for tonight’s dinner is a ragu!
In a dutch oven, heat the olive oil over medium heat.
Add both types of meat, removing the sausage from casings if needed. Season liberally with pepper and a pinch of salt. Cook until browned and then remove to the side, retaining a coating of fat in the dutch oven.
To this, add the diced onions and carrots. Cook for 8-10 minutes, until well softened.
Now add the minced garlic, tomato paste, and thyme. Stir frequently, cooking for 3 minutes.
Pulse the tomatoes in a food processor. [Yielding ~2 cups]
Return the meat to the dutch oven. Stir in the wine and tomatoes. Increase heat slightly to a vigorous simmer. Simmer, stirring occasionally, until liquid has reduced by half and thickened.
Lastly, add the beef broth and bring to a boil. Then reduce heat and cover. Check to ensure there’s a light simmer. Braise for at least two hours, checking and stirring occasionally.
Meanwhile, prepare the pasta dough. On a clean, dry counter-top, mix together the flour and salt and form it into a volcano (a mound with a crater scooped out in the middle). Crack the eggs into that center well/crater.
Using a fork, slowly mix the egg into the flour. Try to keep the eggs within the crater, pulling in more and more flour. (If you fail, don’t worry, life will go on.) Once the egg is mixed into the flour enough that it’s not trying to run away anymore, switch to use your hands. Fold together until well combined. [You may need an extra dusting of flour if the dough is wet and sticky, or to wet your hands if it’s a bit dry.]
Continue kneading the dough, stretching and folding, for at least 5 and up to 10 minutes. By this point, the dough should be smoother and elastic, so that you can form into a ball. Wrap the dough in plastic wrap. Allow to sit for at least 30 minutes, and up to two hours.
Once the dough has set, roll out and divide into quarters. Using the pasta roller attachment on the stand mixer, flatten out (to #5 if using KitchenAid’s model). Let the flattened dough rest on a floured surface.
Using a sharp knife, slice into 1 inch wide noodles. Cover with parchment paper if still waiting on the sauce.
Remove the lid from the dutch oven and increase heat to return liquid to a fast simmer. As the last bit of liquid is being soaked up, turn off the heat and stir in 2oz freshly grated Parmesan cheese.
Cook pasta in boiling, salted water until al dente – it will only take a minute or two with the fresh pasta.
Top pasta with sauce and additional Parmesan cheese!
Oh and side note. Please feel free to make your own pie dough. I’m sure it would be better than my freezer-case dough, but I was just not feeling making my own today! And see our Spinach & Feta Gözleme recipe for my rant about feta cheese. Go try some delicious, not pre-crumbled feta today!
Zucchini & Feta Pie
2 tbsp butter
1 large onion, sliced
Fresh ground black pepper
2 zucchini, sliced
Pre-made pie dough
6oz feta cheese
Fresh basil, chopped
Place all of the sliced zucchini in a colander over the sink and toss with salt. Allow to sit and dehydrate while preparing the onions.
Melt the butter in a pan over medium heat.
Add the sliced onions and toss to coat the onions with the butter.
Saute onions until caramelized, stirring occasionally and covering with pan’s lid in between stirrings. [Truly caramelized onions take AT LEAST 30 minutes, if not more like an hour! I get most of my cooking tips from The Kitchn, you should too!]
Follow the directions on your pre-made dough. Spray a pie pan and place the dough in there to line it. (If the packaging indicates your dough should be baked for more than 30 minutes at 375 degrees, go ahead and pre-bake it a little bit.)
When onions are done, place them in the pie pan, forming the bottom layer of the pie.
Add the sliced zucchini to the pan that held the onions and cover for just 2 minutes, so they soften up a little bit.
Place a layer of zucchini on top of the onions.
Follow this with a layer of scattered feta chunks, followed by another layer of zucchini, more feta, and lastly, a layer of zucchini. Sprinkle some chopped basil through the layers.
This post is alternatively titled: How to Make Your Vegetables Less Healthy. Just wanted to acknowledge that up front. Nothing makes vegetables yummier than bacon and cheese! Maybe you have picky little kids who you’re trying to convince to eat something other than mac & cheese and frozen chicken nuggets (describing my brother Jeffrey from age 5 to age 21…)? Or maybe you’re just trying to find a veggie side dish that’s a little bit more decadent? That’s what I was doing when making this dish. All I was craving for dinner was chips and dip – since apparently that is not a true meal (says who am I right??), an indulgent side dish was in order.
I’ve had this recipe pinned for a long time – I feel like I type that sentence a lot around here. This one has been pinned 114,000 times! It’s so impressive to me when blogs take off like that – so cool! We have quite a ways to go before we would reach that level – but hey man, one of our recipes, Bay Scallop Risotto, has been pinned 33 times! Given that I’m still shocked to see that people who are not related to me have ever read this, that’s pretty spectacular! I guess that’s the internet for you…