Baked Ham, Cheese and Rice Casserole

Riso al Forno. I think the last time I made this was in 2015. This is such a good winter meal.

The recipe came from Every Night Italian by Giuliano Hazan. This is an amazing casserole. Rice in a creamy béchamel sauce with ham and cheese. It is crispy and creamy. Mmmmmm.

Baked Ham, Cheese and Rice Casserole-
Ingredients-
Salt
1 1/2 cups Arborio Rice
4 tbsp butter, plus more for the rice and the baking dish
2 cups milk
1/4  cup all-purpose flour
Freshly ground pepper
6 oz. boiled ham, sliced fairly thin and chopped
3/4 cup freshly grated Parmigiano-Reggiano
6 oz. fresh mozzarella (I used Shredded Mozzarella this time)

Method-

Preheat oven to 400 degrees.

Fill a pot with at least 3 quarts water and bring to a boil. Add 2 tsp salt and the rice and stir well. Cook covered for about 15 minutes, stirring occasionally, until the rice is cooked but still firm to the bite. Drain and transfer to a mixing bowl. Toss the rice with a bit of butter to prevent the grains from sticking together.

While the rice is cooking, make a béchamel sauce. Heat the milk until you can see steam rising, being careful not to let it come to a boil. Melt the 4 tbsp butter in a heavy sauce pan over medium-low heat. Add the flour and whisk until smooth. Add the hot milk, a few tablespoons at a time at first, whisking until the mixture is smooth before adding more milk. Do not be alarmed if the béchamel becomes very thick at first. It will get thinner as you whisk in more milk. Once it has become quite thin, you can pour the milk in more rapidly. Cook, whisking constantly, over medium heat until the sauce thickly coats the whisk. Season with salt and pepper before removing from the heat.

Pour the béchamel over the rice, reserving a few spoonfuls for the top of the casserole. Add the ham and all but 2 tbsp of the Parmigiano-Reggiano. Mix well and taste for salt and pepper.

Butter the bottom and sides of a 2 1/2 quart baking that is about 3 inches deep. Pour in half of the rice mixture. Slice the mozzarella about 1/8 inch thick and layer the slices over the rice. Add the remaining rice mixture and smooth the surface with a spoon. Spread the remaining béchamel over the top and sprinkle with the remaining Parmigiano-Reggiano.

Bake for 15 minutes. If after 15 minutes the top is not speckled with brown, place the casserole under the broiler for 1 to 2 minutes, or until the top beings to brown. Remove from the oven and allow to settle for about 5 minutes before serving.

Beans and Sausage

"This is really good." That's all that needs to be said about this dinner. Simple and pure comfort food. The recipe is from Every Night Italian by Giuliano Hazan.

From Every Night Italian, Salsicce e Fagioli - Beans and Sausage

Ingredients
1 1/2 cans (15 oz each) cannellini beans drained and rinsed
2 tablespoons extra-virgin olive oil
3 large garlic cloves, lightly crushed and peeled
1 tablespoon fresh sage leaves
1 1/4 cups canned whole peeled tomatoes with their juice, coarsely chopped
Salt
Freshly ground pepper
1 pound pork sausages links

Method-
Put the olive oil and garlic in a heavy bottomed sauté pan large enough to hold the sausages in a single layer. Place it over medium-high heat and sauté the garlic cloves until lightly browned on all sides.

When the garlic is browning, coarsely chop the fresh sage. When the garlic has browned discard it. Add the chopped sage to the pan and cook stirring for about 1 minute. Add the tomatoes and beans. Season with salt and pepper, keeping in mind that the sausages are already fairly salty.

Add the sausage. When the tomatoes begin to bubble, turn the heat down to medium-low. Cover the pan and cook at a gentle simmer until the sausage feels tender when pricked with a fork, about 20 minutes. Check the pan occasionally and add a little water if all the liquid in the pan evaporates before the sausages are done. Do not be concerned if some of the beans become mashed during the cooking. It only adds to the lusciousness of the dish. Serve hot.

We drizzled our dishes with additional extra virgin olive oil and served with toasted Italian bread.

Petti di Pollo alla Campagnola

Petti di Pollo alla Campagnola (Chicken Breast Fillets with Red and Yellow Peppers). Sounds fancy for a Thursday night. It was pretty easy to put together. The recipe is from Every Night Italian by Giuliano Hazan.

This recipe serves 6 people, I just made enough for Chris and I. Then I found a recipe from Cooking Light that was similar but instead of the 4 tablespoons of olive oil they used one. And instead of Vegetable oil to cook the chicken in they used Cooking Spray. Here is the recipe from Cooking Light.

Ingredients-

1 tablespoon olive oil

3 cups onion sliced crosswise

1 large yellow bell pepper, cut into 1/4-inch strips

1 large red bell pepper, cut into 1/4-inch strips

2 1/3 cups coarsely chopped tomato

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons finely chopped fresh flat-leaf parsley

1 teaspoon chopped fresh oregano

20 kalamata olives 

Cooking spray

6 (4-ounce) skinless, boneless chicken breast halves, cut in half horizontally 

Method-
Put oil and onion in a large nonstick skillet over medium-high heat. Cook 5 minutes, stirring frequently. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until bell peppers are tender. Add tomato, salt, and black pepper; cook 7 minutes or until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour tomato mixture into a large bowl; keep warm.
Wipe pan clean with a paper towel; heat pan coated with cooking spray over medium-high heat. Add 4 chicken breast pieces; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining chicken.
Return the chicken to pan; add the tomato mixture, and cook 1 minute or until thoroughly heated.

Chris enjoyed this dinner. I was iffy on it. I thought I over cooked the chicken and the sauce was bland. I did enjoy the zucchini and noodles!

Beef Stew with Cannellini Beans and Sage

Just a simple and delicious beef stew recipe. I made this yesterday so tonight Chris just had to heat it up and add the beans. Simple cooking. The recipe is from Every Night Italian and the recipe can be found at this link.

Gamberi Coi Fagioli

Ah, the first Friday of Lent. Chris is already counting them down. Tonight we had the same meal we had last year on the first Friday of Lent. This year I omitted the Pancetta, the pope did not step down this year. A salad and some Italian bread rounded out the meal.

Gamberi Coi Fagioli, adapted from Every Night Italian by Giuliano Hazan.

Ingredients -
1 cup yellow onion, thinly sliced crosswise

4 tbsp extra-virgin olive oil 

1 pound large shrimp, peeled and deveined
1 1/2 cups drained canned cranberry or cannelini beans

6 to 8 fresh sage leaves 

3 tbsp dry white wine 

2 tsp finely chopped Italian flat-leaf parsley

Salt

Freshly ground black pepper


Method -
Put the onion and 2 tbsp of the olive oil in a large skillet or sauté pan and place over medium heat. Sauté until the onion turns a rich golden color. Add the beans and sage and cook for 3 to 4 minutes. Add the shrimp to the sauté pan and sauté for about 1 minute. Add the wine and parsley and season with salt and pepper. Cook the shrimp until they turn completely pink, about 2 to 3 minutes.

The salad dressing recipe is from Mark Bittman. Super fast to put together. So fast you might wonder why you have store bought in the fridge.

Ingredients -
1/2 cup olive oil
1/3 cup Balsamic vinegar
3 tsp. Dijon mustard
Salt and Pepper

Method -
Put all the ingredients in a jar and shake. That's all you have to do!

And I think we need a little injection of spring...

Shrimp and Beans

Today was the first Friday of Lent. We had Shrimp and Beans, Gamberi Coi Fagioli. Just one thing... the recipe called for Pancetta. Usually I would omit it. That whole meatless Friday thing. But if the pope can retire then darn it one week out of Lent we can have some Pancetta.
On that subject I found this on Facebook -

Tonight's recipe is from Every Night Italian by Giuliano Hazan, yes his mother is Marcella Hazan. I love this cookbook. Every recipe that I have made from it has been wonderful.

Ingredients
1 cup yellow onion, thinly sliced crosswise
4 tbsp extra-virgin olive oil
1 pound large shrimp (21 to 25 per pound)
1 1/2 cup drained canned cranberry or cannellini beans
6 to 8 fresh sage leaves
4 garlic cloves, lightly crushed and peeled
3 tablespoons dry white wine
2 tsp chopped flat leaf parsley
salt
fresh ground pepper

Method

Put the onion and 2 tbsp olive oil in large skillet and place over medium heat. Sauté until the onion turns a rich golden color.
While the onion is sautéing unravel the pancetta and cut into strips about 1 inch long and 1/8 inch thick. Peel and devein the shrimp.
Add the pancetta to the onion and cook until it begins to color lightly, then add the beans and sage and cook for 3 to 4 minutes. Remove from the heat and set aside.
When you are ready to serve, put the garlic and remaining tbsp olive oil in a clean skillet and place over high heat. Begin reheating the beans over low heat, if necessary. Sauté the garlic until it begins to color, then remove the cloves and discard them. Add the shrimp and sauté for about 1 minute. Add the wine and parsley and season with salt and pepper. Cook the shrimp until they turn completely pink, about 2 to 3 minutes.
Toss the beans and shrimp together and serve at once with a good crusty bread.

As for the rest of this week let's do a recap. Monday we had Butternut Squash Soup with Grilled Cheese on Homemade Rye Bread. Tuesday we had Steak Sandwiches with Sauteed Onions on Homemade Rye Bread with Butternut Squash Soup. Wednesday we ate at the Infinity Hall, we saw Ian Hunter in concert. Excellent show! Last night, Valentine's Day, I picked up dinner at La Rosticceria. Chris had the New York Steak with Green Peppercorn & Brandy Cream Sauce and I had the Salmon with Fennel & Tarragon Cream. That meal got two thumbs up from both of us.

Yes this has been a crazy week. On that note I will leave you with a personal favorite song. Enjoy -

Beef Stew with Cannelini Beans

How about a short post tonight... after all we made short work of this dinner. The recipe is from from Every Night Italian. If you do not have this book you might want to add it to your collection.

Ham and Rice Casserole

What no photo! Well dinner was so good and I was so hungry when I got home...

Tonight's recipe was from Every Night Italian. And I want to thank Cookbook Sundays for reconnecting me with my cookbooks. I have made this recipe so many times but tonight it seemed to taste especially good. Not sure why but it just did.

And on a completely different note... I finished a baby blanket for my soon to be born great nephew! I have been crocheting like a nut attempting to get this finished for the baby shower.



What did we have for dinner a year ago...
Chicken Breast Fillet Rolled with Pancetta, Rosemary & Sage


What did we have for dinner 2 years ago...
Escarole and Bean Pizza and Steak and Onion Pizza

Gamberi Coi Fagioli, Shrimp and Beans

Tonight's recipe is from Every Night Italian by Giuliano Hazan. This is one of my favorite books. Chris gave it to me a few years ago and it has been used a lot. There is not a bad recipe in the book.
The shrimp and beans are fantastic together and than add pancetta and forget about it!
This recipe serves 4 people so I cut it in half and there was just enough (but no leftovers).
It is noted in the cookbook that the recipe can be prepared in 2 stages. The beans can be prepared ahead of time. Than the shrimp are cooked at the last minute and will be done in the time it takes for the beans to reheat.

Ingredients

1 cup yellow onion, thinly sliced crosswise
4 tbsp extra-virgin olive oil
1 pound large shrimp (21 to 25 per pound)
1 1/2 cup drained canned cranberry or cannellini beans
6 to 8 fresh sage leaves
4 garlic cloves, lightly crushed and peeled
3 tablespoons dry white wine
2 tsp chopped flat leaf parsley
salt
fresh ground pepper

Method

Put the onion and 2 tbsp olive oil in large skillet and place over medium heat. Sauté until the onion turns a rich golden color.
While the onion is sautéing unravel the pancetta and cut into strips about 1 inch long and 1/8 inch thick. Peel and devein the shrimp.
Add the pancetta to the onion and cook until it begins to color lightly, then add the beans and sage and cook for 3 to 4 minutes. Remove from the heat and set aside.
When you are ready to serve, put the garlic and remaining tbsp olive oil in a clean skillet and place over high heat. Begin reheating the beans over low heat, if necessary. Sauté the garlic until it begins to color, then remove the cloves and discard them. Add the shrimp and sauté for about 1 minute. Add the wine and parsley and season with salt and pepper. Cook the shrimp until they turn completely pink, about 2 to 3 minutes.
Toss the beans and shrimp together and serve at once with a good crusty bread.

As a side dish I sauteed some Swiss Chard with crushed red pepper, olive oil, salt and pepper. Quite good.

Baked Ham-and-Cheese Rice Casserole

Baked Ham-and-Cheese Rice Casserole, Piso Al Forno. The recipe came from Every Night Italian by Giuliano Hazan. I use to make this quite often but this is the first time since I have been blogging.

Ingredients
Salt
1 1/2 cups Arborio Rice
4 tbsp butter, plus more for the rice and the baking dish
2 cups milk
1/4  cup all-purpose flour
Freshly ground pepper
6 oz. boiled ham, sliced fairly thin and chopped
3/4 cup freshly grated Parmigiano-Reggiano
6 oz. fresh mozzarella

Method

Preheat oven to 400 degrees.
Fill a pot with at least 3 quarts water and bring to a boil. Add 2 tsp salt and the rice and stir well. Cook covered for about 15 minutes, stirring occasionally, until the rice is cooked but still firm to the bite. Drain and transfer to a mixing bowl. Toss the rice with a bit of butter to prevent the grains from sticking together.
While the rice is cooking, make a béchamel sauce. Heat the milk until you can see steam rising, being careful not to let it come to a boil. Melt the 4 tbsp butter in a heavy sauce pan over medium-low heat. Add the flour and whisk until smooth. Add the hot milk, a few tablespoons at a time at first, whisking until the mixture is smooth before adding more milk. Do not be alarmed if the béchamel becomes very thick at first. It will get thinner as you whisk in more milk. Once it has become quite thin, you can pour the milk in more rapidly. Cook, whisking constantly, over medium heat until the sauce thickly coats the whisk. Season with salt and pepper before removing from the heat.
Pour the béchamel over the rice, reserving a few spoonfuls for the top of the casserole. Add the ham and all but 2 tbsp of the Parmigiano-Reggiano. Mix well and taste for salt and pepper.
Butter the bottom and sides of a 2 1/2 quart baking that is about 3 inches deep. Pour in half of the rice mixture. Slice the mozzarella about 1/8 inch thick and layer the slices over the rice. Add the remaining rice mixture and smooth the surface with a spoon. Spread the remaining béchamel over the top and sprinkle with the remaining Parmigiano-Reggiano.
Bake for 15 minutes. If after 15 minutes the top is not speckled with brown, place the casserole under the broiler for 1 to 2 minutes, or until the top beings to brown. Remove from the oven and allow to settle for about 5 minutes before serving.

Chicken Breast Fillets Rolled with Pancetta, Rosemary & Sage

Tonight our dinner came from Every Night Italian by Giuliano Hazan. Chicken Breast Fillets Rolled with Pancetta, Rosemary and Sage, Petti di Pollo Arrotolati.

2 large or 3 small boneless, skinless chicken breast.
4 tsp chopped fresh rosemary leaves
4 tsp chopped fresh sage leaves
12 thin slices (not paper thin) pancetta
Salt
Freshly ground black pepper
 1 tbsp butter
1 tbsp vegetable oil
1/4 cup dry white wine

Preheat oven to 400 degrees.
Trim all fat from chicken breasts. Cut them horizontally, in half in they are small or in 3 pieces if they are large to get a total of 12 thin fillets.
Lay the chicken fillets flat and sprinkle the herbs over them. Put a slice of pancetta over each fillet, then roll it up and tie it with kitchen twine. Lightly season with salt and pepper (bear in mind that the pancetta is quite salty).
Put the butter and vegetable oil in a paking pan. turn the chicken rolls in the oil to coat them, then bake for 10 minutes. Turn the rolls, add the white wine, and bake for another 10  minutes. Remove the chicken from the pan, remove the twine and arrange the rolls on serving platter. If the juices in the pan are still quite runny (which they usually are), transfer them to a smill skillet and reduce over high heat. Pour over the chicken and serve.

Side dishes were steamed green beans and roasted yams and Yukon Gold potatoes.

I was home today so I did a little baking...