Proud Italian Cook

Melrose Pepper Salad With Heirloom Tomatoes

August 9, 2021 by Marie 1 Comment

If you’re from the Chicagoland area chances are you know all about Melrose peppers, the much loved and coveted heirloom peppers that are thinned skinned and extra sweet.

Each year in August they start to appear and word spreads quickly as to where they are. I’ve featured them several times over the years here on my blog, sometimes simply sautéed and sometimes stuffed but this will be my first time featuring them in a salad.

It’s the perfect time to make this salad with the summer abundance of perfectly ripe tomatoes and farm fresh Melrose peppers, it’s a match made in heaven!

I realize not many people are familiar with Melrose peppers so let me give you a little background.

They came to be called Melrose peppers because as the story goes, many years ago a family from Calabria Italy eventually settled into a suburb of Chicago called Melrose Pk. They brought with them the seeds of this very special, thinned skinned sweet pepper. They quickly became popular among gardeners in the Italian community and then soon after that they started appearing in all the fruit and vegetable stands, and the rest is history. I was recently told that these peppers go by the name, peperoni di Senise.

If you can get your hands on them you’re in for a real treat!

If you’re unable to find them you can still make this recipe using those colored, mini sweet peppers, the ones you usually find in a bag.

This salad ticks all the flavor senses with layers of vine ripened heirloom tomatoes topped out with roasted Melrose peppers, briny olives, sharp cheese and sweet red onions, all you’ll need is a hunk of bread!

I hope you recreate this Melrose pepper salad in your own home this summer and become a devoted fan like me!

5.0 from 1 reviews

Melrose Pepper Salad With Heirloom Tomatoes

Quantities are loosely stated which gives you the freedom to add more or less of what you like.

Author: Marie

Ingredients

2 large, ripe heirloom tomatoes, preferably different varieties.
7 or 8 roasted Melrose peppers ( or mini sweet colored peppers if using them)
8 oz. of asiago, fontinella or provolone cheese, small chop
½ red onion, small dice
2 handfuls each of kalamata and castelvetrano olives, sliced
fresh chopped basil
olive oil

Instructions

Rinse, dry and remove the stems and seeds from the peppers.
Roast the peppers at 375F drizzled with olive oil, salt and pepper. Roast them til tender and slightly golden, then cool them down.
Slice the tomatoes and arrange them single layer on a nice platter and sprinkle with salt.
Place the cooled down roasted peppers on top of the tomato slices.
Scatter the sliced olives, onions and cheese all over and around.
Add the chopped basil.
Finish the salad off with a generous drizzle of good olive oil all over.
Enjoy!

1 Comment Filed Under: Appetizers, Chicago, Salads Tagged: heirloom tomatoes, Melrose Peppers, sweet peppers

Pistachio Tiramisu No Eggs Required

July 29, 2021 by Marie 6 Comments

Tiramisu is a beloved Italian dessert. It’s elegant and rich with luscious creamy layers and coffee soaked ladyfingers, usually spiked with a little liqueur. It’s surprisingly easy to make because there’s no baking involved. This recipe replaces the raw eggs with whipped cream which sometimes makes people leary of eating it and making it, myself included.

I can assure you it tastes just as decadent as the classic.

There are so many versions of tiramisu but pistachio is on the top of my list! I recently bought this jar of cream of pistachio ( not sponsored) and have been saving it to make a tiramisu and it was worth the wait, just look how dreamy it is!

On a side note there are many recipes on the internet that shows you how to make your own pistachio butter. I might give that a try next time if I get energetic. Keep in mind jarred pistachio cream can be quite pricey but in my opinion it’s still worth it in the convenience factor and the exceptional taste.

Besides, this is a special dessert, not something you make every day but for special occasions, so go ahead and splurge!

Cream of pistachio swirled into mascarpone cheese along with fluffy whipped cream is beyond heavenly!

To add to the amazing flavors of this tiramisu a robust espresso spiked with a fancy pistachio liqueur ( not sponsored) that I love and adore, brings the taste to another level!

If you don’t have pistachio liqueur you can use some coffee or amaretto liqueur or even a sweet marsala, but if you want to splurge a little go for the pistachio.

Savoriardi ladyfingers are a sweet and fairly dry finger shaped sponge cake, perfect for dipping into the spiked espresso mix.

You can free form your tiramisu right onto a platter using two layers like I did above or assemble them into individual glasses, you can place and layer your tiramisu into oval dishes, square, rectangle, even gratin dishes like I did below.

Sometimes for fun I like to make just one layer of the soaked savoiardi and smear the creamy mixture right on top. Which ever way you assemble it you’ll never go wrong!

Pistachio Tiramisu No Eggs Required

Present this special tiramisu into individual glasses, freeform style, small serving dishes, oval, square or rectangle 9x9 serving dishes.

Author: Marie

Ingredients

1 7 or 8 ounce jar of cream of pistachio ( if making your own you'll need to add a little sweetener otherwise the jarred cream is sweetened enough.)
1 cup of heavy whip cream, whipped to medium
1 8 oz ounce container of mascarpone cream, room temp
1 7 oz. package of savoiardi biscuits/ ladyfingers
2 cups brewed espresso
3 tablespoons of pistachio liqueur or one of your favorites like amaretto, coffee or sweet marsala
Chopped pistachios for garnish

Instructions

Brew the espresso, when it cools down pour it into a shallow bowl and add the liqueur, set aside.
Combine the mascarpone with the cream of pistachio, mix well. NOTE: Sometimes if purchased in a jar the pistachio cream may be really thick, you can let the jar sit in warm water for 15 minutes or so or add a little milk to it to make it looser, don't let it seize up. The mascarpone and the pistachio cream should blend well together.
In another bowl whip up the heavy cream until medium peaks.
Fold the whipped cream into the mascarpone cream mixture until well combined.
TO ASSEMBLE:
One by one dip lady fingers into coffee mixture quickly then place onto the bottom of your serving dish, suggestions are stated in my post and above in my summary.
Cover with a layer of the pistachio cream mixture, then repeat.
Let your tiramisu chill for at least a few hours or even overnight for maximum flavor.
For a lighter version just do one layer of dipped savoiardi and spread the cream mixture on top.
Enjoy!

6 Comments Filed Under: Cakes, Desserts Tagged: cream of pistachio, Dumante liquor, lady fingers, pistachio, savoiardi, tiramisu

Fried Green Tomatoes with Prosciutto and Lemon Aioli

July 12, 2021 by Marie 2 Comments

We recently returned from a trip we took to Georgia and Florida and it got me thinking about fried green tomatoes. You see them everywhere on restaurant menu’s, it’s definitely a summer southern tradition.

Although I didn’t have any while on vacation I knew I wanted to try making some I was totally inspired when I got home. My sister-in-law who lives a mile from me has a big garden so I called her up and asked her for some green tomatoes so I could make them.

You’re looking for firm unripened green tomatoes which you’ll cut about a quarter inch thick with a serrated knife. They won’t be juicy like a ripe red tomato so after a quick blotting on top with a paper towel, the breading should stick very well.

I’ve made fried red tomatoes in a past post and I gave them a little Italian twist and I did the same with this version as well

A crunchy exterior made from flour, polenta and a bit of grated pecorino cheese which gets crispy and golden, the middle is tangy and soft. You can eat them like this, just grab and go, or as an appetizer, a light lunch or dinner which is the way I served them.

Lemony greens at the base topped with the fried green tomatoes, a slice of prosciutto on top of each and a nice drizzle of lemon aioli to finish it off, we had this for lunch and enjoyed every bite!

Southern charm with a little Italian fusion!

5.0 from 1 reviews

Fried Green Tomatoes with Prosciutto and Lemon Aioli

Fried green tomatoes with a little Italian fusion

Author: Marie

Ingredients

4 green tomatoes sliced ¼ inch thick
1 cup all purpose flour
1 cup polenta
¼ cup of grated pecorino romano
a pinch of cayenne ( optional)
2 eggs whisked with a little milk
olive oil for frying
salt and pepper
1 slice of proscuitto to top each fried green tomato
arugula for base of "salad" mixed lightly with olive oil and lemon juice
LEMON AIOLI
Whisk Together;
¾ cup of mayo, full fat
lemon juice, enough to thin it out
1small garlic clove, grated
salt and pepper to taste

Instructions

Have your pan ready to go with olive oil drizzled on the bottom for a shallow frying.
Set up a wire rack to place the cooked tomatoes on so they don't get soggy on the bottom.
Place your whisked eggs in one dish, then add your flour, polenta, grated pecorino and optional cayenne in a separate dish.
Dip each slice into the flour mixture first, then into the egg then back into the flour mixture.
Then into the frying pan on medium high heat until both sides are deep golden.
Place each slice onto a wire rack and sprinkle with salt.
When tomatoes cool down a little assemble the platter with the arugula greens first, then place the tomatoes all around, topping each slice with prosciutto.
Heavily drizzle the lemon aioli all around on top.