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updated 9/28/2005 2:22:26 AM ET 2005-09-28T06:22:26

Italy native Eleanora Scarpetta came to prominence about five years ago when she wrote a letter to Martha Stewart claiming that she could teach the domestic goddess a thing or two about canning tomatoes and about Italian-American food in general. Intrigued, Stewart's producers visited the Connecticut housewife and were immediately taken by her home-style cooking methods and outstanding results. They invited her to appear on Stewart's TV show, where she was such a hit that they invited her back a dozen times. Now, Scarpetta has collected her family favorites and Italian-American classics in her debut cookbook, “Eleanora’s Kitchen.” She was invited on “Today” to talk about the book and to demonstrate some of her dishes. Here are the recipes for those, as well as a couple of others:

Recipe: Striped Bass alla Pizzaiola (on this page)
Veal Sorrentino (Veal Cutlets with Prosciutto, Eggplant and Mozzarella) Eleanora Scarpetta

Serves 6 to 8

This dish originated in Sorrento, but is enjoyed throughout Italy. It has been a staple in my home for years, and it’s one of my favorite company dishes. Veal topped with prosciutto, grilled eggplant and melted mozzarella — all simmered in a rich tomato-wine sauce — is a mouthwatering secondo (second dish). Chicken or turkey cutlets can be used in place of the veal, if you prefer.

To make the veal:

1. Have the butcher pound the veal cutlets for you or tenderize them yourself by placing the cutlets between sheets of plastic wrap and pounding them with a mallet. Place the flour in a shallow bowl. Beat the eggs, pepper, and Pecorino Romano in another bowl. Place the bread crumbs in a third bowl. Dip the cutlets in the flour, then shake off any excess. Dip the cutlets into the egg mixture, then into the bread crumbs.

2. Heat the olive oil in a large, nonstick skillet over medium-high heat until hot but not smoking, 1 to 2 minutes. Add the prepared cutlets and cook until golden brown, 2 to 3 minutes on each side. Drain on paper towels.

To make the eggplant:

3. Preheat a gas or charcoal grill or a grill pan. Brush the eggplant with the olive oil and grill for 2 to 3 minutes on each side, until slightly golden. Set aside.

To make the sauce:

4. Heat the olive oil in a skillet over medium heat. Sweep the rosemary sprig around the skillet to lightly flavor the oil. Add the garlic and salt, and cook, stirring, for about 2 minutes. Stir in the tomatoes and tomato puree and cook for 10 to 15 minutes. (Note: If using canned tomatoes, cook for 20 to 25 minutes.) Add the wine and basil and continue to cook for 5 more minutes.

To assemble the dish

5. Place the veal on top of the tomato sauce. Top each cutlet with slices of prosciutto, eggplant and mozzarella. Cover, reduce the heat to medium-low, and cook until the veal is tender and the cheese has melted, about 10 minutes. Serve hot.

Serve Veal Sorrentino as a main course with crusty Italian bread and a salad. I usually like to serve an antipasto platter or Baked Littlenecks Oreganata as a starter.

9123050
60481 60482 54554 for the veal lean veal cutlet 6 6 lean veal cutlets (about 1 pound) all-purpose flour 0.25 cup 1/4 cup all-purpose flour egg 3 3 large eggs freshly ground black pepper 0.5 teaspoon 1/2 teaspoon freshly ground black pepper grated pecorino romano cheese 3 tablespoon 3 tablespoons grated Pecorino Romano cheese unseasoned dry bread crumbs, preferably homemade 1 cup 1 cup unseasoned dry bread crumbs, preferably homemade light olive oil 1 cup 1 cup light olive oil for the eggplant ) with skin 1 1 Italian baby eggplant (about 1/4 pound) with skin, cut lengthwise into 1/8-inch-thick slices extra virgin olive oil 2 tablespoon 2 tablespoons extra virgin olive oil for the marinara sauce extra virgin olive oil 0.25 cup 1/4 cup extra virgin olive oil fresh rosemary 1 sprig 1 sprig of fresh rosemary garlic 6 clove 4 to 6 garlic cloves, pressed or finely chopped salt 1 teaspoon 1 teaspoon salt homemade canned plum tomatoes or one 35-ounce can whole plum tomatoes with juice 1 One 32-ounce jar homemade canned plum tomatoes or one 35-ounce can whole plum tomatoes with juice, crushed in a blender or food processor for 2 to 3 seconds homemade tomato puree or one 14-1/2-ounce can whole plum tomatoes with juice 0.5 Half a 32-ounce jar homemade tomato puree or one 14-1/2-ounce can whole plum tomatoes with juice, pureed in a blender or food processor for 3 to 5 seconds dry red wine 0.25 cup 1/4 cup dry red wine fresh basil leaves 6 6 fresh basil leaves, coarsely chopped assembling the dish prosciutto 0.25 pound 1/4 pound prosciutto, thinly sliced fresh dry or processed whole-milk mozzarella cheese 0.5 pound 1/2 pound fresh dry or processed whole-milk mozzarella cheese, sliced
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Recipe: Mamma’s Stuffed Italian Peppers (on this page)

Recipe: Sweet Lemon-Ricotta Pie with Brandied Cherries (on this page)
Excerpted from “Eleanora's Kitchen: 125 Fabulous Authentic Italian-American Recipes” by Eleanora Russo Scarpetta. Copyright ©2004 by Eleanora Russo Scarpetta. Published by Broadway Books. All rights reserved. No part of this excerpt can be used without permission of the publisher.

© 2013 MSNBC Interactive.  Reprints

Recipe: Striped Bass alla Pizzaiola

Ingredients
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, pressed or finely chopped
  • 2 shallots or 1 small onion, finely chopped (about 1/3 cup)
  • 1 teaspoon salt
  • 1 teaspoon dried oregano, preferably imported Italian
  • 1/4 teaspoon dried parsley, preferably homemade
  • 1/4 teaspoon dried basil, preferably homemade
  • 1/4 teaspoon dried celery leaves, preferably homemade
  • One 32-ounce jar homemade canned plum tomatoes or 2 pounds very ripe, fresh plum tomatoes, crushed in a food processor or blender for 2 to 3 seconds
  • 1/ 2 cup Gaeta or black oil-cured Sicilian olives, pitted
  • 2 tablespoons drained oil-packed capers
  • 6 fresh basil leaves, finely chopped
  • 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
  • 4 boneless striped bass fillets, 4 to 6 ounces each
  • 1 cup dry white wine
Preparation

Pizzaiola sauce is extremely versatile; it’s a traditional accompaniment to grilled steak, but it’s also delicious with striped bass. No matter how it’s prepared — Oreganata, Pizzaiola, or prepared very simply, with salt and lemon — I find striped bass irresistible. When shopping for striped bass, choose fish that has a sweet scent and is white in color.

1. Warm the olive oil in a deep skillet over medium heat. Add the garlic, shallots, 1/2 teaspoon of the salt, the dried oregano, dried parsley, dried basil, and dried celery. Cook, stirring, until the shallots are translucent, 2 to 3 minutes. Add the tomatoes, olives, capers, fresh basil, fresh parsley, and the remaining 1/2 teaspoon salt and cook for 3 to 5 minutes. (Note: Cook 10 minutes longer if using fresh tomatoes.)

2. Add the striped bass fillets and the wine. Ladle some of the tomato mixture over the fillets. Cover, reduce the heat to medium-low, and simmer for 10 to 15 minutes or until just cooked through. Serve over rice or pasta.

Note: Store-bought canned tomatoes are not recommended for this dish.

Variation
Oven-Baked Striped Bass Pizzaiola: If you prefer, you can bake the fish in the oven. Preheat the oven to 375°F. Place the fillets in a baking dish that is large enough to hold them in one layer. Prepare the tomato mixture as the recipe directs in step 1. Pour the tomato mixture and the wine over the fish, cover with foil, and bake for 15 to 18 minutes. Turn the broiler on high, remove the foil, and broil for 2 to 3 minutes. Serve immediately.

Serving

Serve as a main course over rice or angel hair pasta.

Serving Size

Serves 4 to 6

Recipe: Mamma’s Stuffed Italian Peppers

Ingredients
  • 6 long red or green Italian peppers (frevarelli) or cubanelle peppers
  • Two 1/2-inch-thick slices Italian bread
  • 3 large eggs
  • 1/4 cup plus 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano, preferably imported Italian
  • 5 garlic cloves pressed or finely chopped (2 for the stuffing, 3 for the sauce)
  • 1/2 teaspoon freshly ground black pepper
  • 2 very ripe, fresh plum tomatoes, diced
  • 1/2 cup grated Pecorino Romano cheese
  • 1/ 2 cup finely chopped celery with leaves
  • 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
  • 8 salt-packed anchovy fillets, rinsed and chopped, or 8 oil-packed anchovies, drained and chopped
  • 1 cup unseasoned dry bread crumbs, preferably homemade
  • One 32-ounce jar homemade tomato puree or one 35-ounce can whole plum tomatoes with juice, pureed in a blender or food processor for 3 to 5 seconds
  • 6 fresh basil leaves, finely chopped
  • 1 teaspoon salt
Preparation

Many years ago, on Arthur Avenue [a Little Italy in The Bronx section of New York City], there was a vendor who sold his wares out of his horse-drawn wagon. He’d ride up and down the avenues selling fresh produce, yelling at the top of his lungs, “Frutti! Verdure!” All the housewives would come out — in their housedresses, aprons, and sometimes with rollers in their hair — clutching their purses and wallets. Whenever my mother found Italian peppers (called frevarelli in Neapolitan dialect) that were fresh enough to suit her taste, she’d proudly show them to her neighbors. They would wonder what she was going to do with them. When the aroma of her sweet stuffed peppers wafted through the building, their question was answered.

1. Use a small sharp knife to cut off the stem end of each pepper. Remove the seeds, leaving the peppers intact.

2. Hold the bread quickly under cold running water. Squeeze out the excess water, then tear or crumble into small pieces and set aside.

3. Beat the eggs, 1 tablespoon of the olive oil, the oregano, 2 of the pressed garlic cloves, and the black pepper in a large bowl. Mix in the diced tomatoes, cheese, 1/4 cup of the celery, the parsley, anchovies, and moistened bread pieces. Mix in the bread crumbs.

4. Stuff the peppers with the mixture, dividing it evenly among the peppers.

5. Heat the remaining 1/4 cup olive oil and the remaining 3 pressed garlic cloves in a very large skillet over medium heat until the garlic just begins to turn golden, about 2 minutes. Add the tomato puree, the remaining 1/4 cup celery, the basil, and the salt and simmer until thickened, about 10 minutes for homemade puree and about 20 minutes for canned tomatoes.

6. Add the peppers to the tomato sauce, so that they are lying flat. Cover and simmer for 40 to 45 minutes. Serve hot.

Serving

I like to serve this as a side dish to … pork loin roast, simply prepared grilled steak, or grilled or pan-fried pork or veal chops. Or serve for lunch with a generous chunk of hearty Italian bread.

Serving Size

Serves 6 to 8

Recipe: Sweet Lemon-Ricotta Pie with Brandied Cherries

Ingredients
  • for the pie
  • 4 large eggs
  • 2 large egg yolks
  • 2 cups granulated sugar
  • 1/4 cup sambuca or other anise-flavored liqueur, Grand Marnier or other orange-flavored or lemon-flavored liqueur (limoncello)
  • Grated zest and juice of 1 lemon
  • Grated zest and juice of 1 orange
  • One 1/2-gram package imported vanilla powder or 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon-flavored liqueur (limoncello)
  • 3 pounds fresh or processed whole-milk ricotta cheese
  • for the brandied cherry topping
  • 1 cup brandy
  • 3 tablespoons granulated sugar
  • 1/2 pound fresh, ripe cherries, stemmed and pitted, or 6 ounces dried cherries
Preparation

The “ricotta lady” would walk door to door through our town of Cervinara [in Italy] with fresh ricotta in a basket nestled in a turban perched on her head. “Ricottella! Ricottella!” she would sing out as she hawked her wares. My mother used it in a variety of dishes, including this light, custard-like pie that we enjoyed at Christmas and Easter. She included orange and lemon zest in her recipe; I like to add lemon liqueur and sambuca for extra flavor. The brandied cherry topping is sublime! I use dried cherries when fresh ones are not in season. And this dessert is also delicious without any topping at all. Don’t wait for a holiday to make this pie; it is delicious any time of year.

To make the pie
1. Preheat the oven to 375°F and adjust the rack to the middle position. Lightly butter the bottom and sides of a 10-inch springform pan and set aside.

2. Beat the eggs, egg yolks, sugar, sambuca, lemon zest and juice, orange zest and juice, vanilla, and lemon liqueur in a bowl with an electric mixer or in a blender or food processor until very smooth. Add the ricotta and blend again until very smooth and creamy. (Note: It is important to beat the mixture until there are no lumps to ensure that the pie is silky-smooth.)

3. Transfer the mixture into the prepared pan and bake for 45 to 60 minutes, until the tip of a knife comes out clean when inserted in the center.

4. Remove from the oven and let cool to room temperature on a baking rack. Cover loosely with foil and refrigerate for several hours, until cold and set.

5. Remove from the springform pan and place on a serving platter or cake plate.

To make the brandied cherry topping
6. Combine the brandy and the sugar in a medium saucepan and simmer uncovered until reduced by half. Add the cherries and simmer for 10 minutes or until the cherries have softened. Set aside for 15 to 20 minutes. Drain, then scatter the brandied cherries over the pie.

Variations
For a lower-calorie pie use skim-milk ricotta and 3 eggs instead of 4. For a nut crust pour 1 1/2 cups nuts (I like to use a combination of walnuts and hazelnuts) into a food processor or blender, and process until finely chopped. Transfer the nuts to a bowl and mix with 1 egg white. Spread this mixture on the bottom of the buttered springform pan, then top with the ricotta batter. Bake, cool, chill, and garnish as the recipe directs. For a chocolate topping omit the Brandied Cherry Topping and top the cooled pie with 1/2 cup finely shaved semisweet chocolate.

Serving

I like to serve this as a side dish to … pork loin roast, simply prepared grilled steak, or grilled or pan-fried pork or veal chops. Or serve for lunch with a generous chunk of hearty Italian bread.

Serving Size

Serves 8 to 10

Discuss:

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