Notes: Arabs introduced cooking with almonds to the Italians. Since then they have been used in everything from desserts to pasta.
@
Wines:
Moscadello di Montalcino
Marsala
@
Ing.:
Peeled almonds 150 g
Unsalted butter 5 oz/150 g
Flour 1 1/4 cup/ 150 g
Sugar 3/4 cup/ 150 g
Almond cream:
Egg yolks 2
Light rum or Amaretto
2-3 tbs
Confectioners' sugar 1/4 cup
Ground almonds 1/2 cup
Softened butter 1 cup
Confectioners' sugar for garnishing
@
Tools:
Food processor, optional
Nut grinder
or food processor
Small knife
Rolling pin
Baking parchment (optional)
Baking sheets
Bowl
Whisk
Spatula
Wire rack
@
Prep:
This recipe comes from the *LOCANDA* dell'Amorosa.
Preheat the oven to 325í F/ 160í C.
A food processor may be used to make these cookies, if desired. However, be careful not to overprocess.
Finely *CHOP* the almonds. Cube the butter.
Place the flour on a work surface and make a well in the center. Spoon the sugar into the well. Add the ground almonds and *MIX* well. Add the *BUTTER* and mix with your fingers until it is a homogenous paste.
Roll the dough into large, thin circles (1/8 inch/ 4 mm thick and 3 inches/8 cm wide) or cut into shapes. It may be easier to roll the dough between sheets of parchment paper to prevent sticking. Gather the remaining dough and repeat until all the dough is used.
Place the cookies on baking parchment lined baking sheets at about 2 inches/5 cm apart. Bake for 10 minutes.
In the meantime, prepare the custard:
A prepared custard may be purchased, if desired. Whisk the butter until creamy. Add the sugar and yolks and continue to whisk until it is light and fluffy. Add the alcohol and whisk until well-combined. Stir in the almonds. Cool the cookies on a wire rack.
When the cookies are cool enough to handle, *SPREAD* a layer of custard or chocolate over one cookie. Press another cookie over the top and gently *SEAL* it with your fingers. Top each cookie with a dusting of confectioners' sugar.
-------------------------------------------
!! 2
Truffled Guinea Fowl with Vin Santo
(Faraona con Tartufi al Vin Santo)
Central
Tuscany
3
3
00:50
00:35
0
4
Main dish
Meat
Notes: Vin Santo is a very sweet, highly concentrated wine. It is made, for the most part, in Tuscany and Trentino.
@
Wines:
Dry red wine: Sangioveto del Borgo
Barolo
@
Ing.:
Soft white bread, crustless 100 g
Milk to cover
Small guinea fowl 3-4 (about 1 1/2 k)
Egg 1
Fresh black truffles 80 g
Vin Santo 1/8 cup/40 ml
Olive oil for glazing
Salt and freshly ground pepper to taste
Meat stock 3/4 cup/200 g
@
Tools:
Bowls
Boning knife
Cutting board
Chef's knife
Truffle shaver
Wooden spoon
Food processor (optional)
Baking dish
or casserole
Glazing brush
Large skillet
Spatula
@
Prep:
This recipe comes from the *LOCANDA* dell'Amorosa.
Prepare the patÄ:
Cover the bread with milk and set aside. Carefully bone the guinea fowl so that the bone remains only in the leg and not the thigh or breast. Skin and finely mince the breast. Squeeze the excess milk from the bread. Combine the bread, egg, and minced meat. Finely *CHOP* the mixture.
This may be done in a food processor.
Preheat the oven to 350í F/ 180í C.
*SHAVE* the fresh truffles. Chop half the truffle shavings and set them aside. Place both the patÄ and chopped shavings into a bowl. Add half the Vin Santo. Season with salt and pepper. Mix well.
Place the thighs of the guinea fowl in a casserole and lightly brush with olive oil. Bake for 15 minutes. When done, remove any excess fat.
*MAKE* a pocket in the thigh. *STUFF* the thigh with the truffle patÄ, packing it well. Return to the oven for 15 minutes. Remove the birds and place them in a large skillet over moderate heat. Pour the remaining Vin Santo and meat stock over. Season, to taste, with salt and pepper. Sprinkle the remaining truffles over. Bring the mixture to a gentle boil and cook for 5 minutes; spoon the sauce over the birds. Serve at once.
-------------------------------------------
!! 3
"Cleaning Cloth" Pasta with a Mixed Herb Sauce
(Stracchi con Erbette)
Central
Tuscany
2
2
00:35
00:05
0
4
Light meal
Pasta
Notes: This pasta is said to resemble cleaning cloths ("stracchi") and it is from this term that it gets its name. Nepitella, or mentuccia, is a type of wile mint.
Fresh, hard sheep's cheese or grated Parmesan cheese 2 tbs
Salt and freshly ground pepper to taste
Tomato 1
@
Tools:
Rolling pin
Pasta wheel
Bowl
Cutting board
Chef's knife
Cheese grater
Mortar and pestle
or food processor
(optional)
Pasta pot
Strainer
@
Prep:
This recipe comes from the *LOCANDA* dell'Amorosa.
Prepare the pasta:
Mound the flour on a work surface. Make a well in the center. Break the egg yolks into the well. Pour the olive oil and water over the eggs. Using a *FORK*, incorporate the egg mixture into the flour. Use your fingers to thoroughly *MIX* the dough. Delicately *KNEAD* the dough with your fingertips. Pat the dough into a small round. Flour it and *ROLL* it with a rolling pin until it is 2 mm thick. Take a pasta wheel and cut the dough into *WIDE* strips. Cut the strips at an angle into large pieces.
Set them aside and prepare the sauce:
Coarsely *CHOP* the pine nuts and mix them with the herbs. *PLACE* the herb mixture, olive oil and grated cheese in a bowl. Mix and crush it with a spoon until it is a thick paste. This may also be done in a food processor or with a mortar and pestle. Season, to taste, with salt and pepper. Seed and finely dice the tomato. It will be used as a garnish. Cook the pasta in lightly-salted water until "al dente". Drain and combine with the herb dressing. Add additional cheese and sprinkle the tomatoes over. Serve immediately.
---------------------------------------------
!! 4
Squab with Balsamic Vinegar
(Piccione in Casseruola all'Aceto Balsamico)
Central
Marches
3
2
00:10
00:45
Rest time: 4 minutes
2
Main dish
Meat
Notes: Fresh young pigeons, or squabs, have been popular in Italian cooking since antiquity.
@
Wines:
White Friuli
Soave
@
Ing.:
Olive oil 2 tbs
Streaky bacon or pancetta 1 thick slice
Large, cleaned squab 1
Fresh rosemary 2 sprigs
Juniper berries 1 tsp
Fresh sage 2 leaves
Unpeeled garlic clove 1
Salt to taste
Dry white wine 1/4 cup/60 ml
Meat stock (preferably homemade) 1/4 cup/60 ml
Balsamic vinegar 2 tsp
@
Tools:
Casserole or saucepan with lid
Boning knife
Cutting board
Wooden spoon
Skimmer
@
Prep:
This recipe comes from the Ristorante *GIARDINO*.
Pour the olive oil in a casserole or saucepan. Add the pancetta. Place the bird atop the pancetta. Place a rosemary sprig in the cavity. Add the sage, juniper berries, the remaining rosemary sprig and garlic around the bird. Sprinkle generously with salt inside and outside the bird. Sprinkle the wine over. Add the meat stock.
Simmer, covered, for 30 minutes over moderate heat. When done, transfer the bird to a cutting board and remove the breast. Tent it with aluminum foil to keep it warm. Return the rest of the bird to the pan.
Cook for an additional 10 minutes. Cut the breast into strips. Remove the meat from the pan. Skim the fat from the pan and add the balsamic vinegar. Remove from heat. Arrange the breast strips and thighs on a serving plate. Spoon the sauce over and serve.
--------------------------------------------
!! 5
"Dry" Soup with White Truffle Sauce
(Passatelli Asciutti)
Central
Marches
3
3
00:40
01:00
Rest time: 2-14 hours
10
Light meal
Pasta
Notes: Passatelli means "soup strands" and is of peasant origins although it has evolved into a dish that is both elegant but simple. The term "asciutti" means "drained" which gives this dish the name "dry soup."
@
Wines:
Barbaresco
Barbera d╒Alba
@
Ing.:
Meat stock or water:
Beef bones with marrow 1 lb
Veal bones 1 lb
Beef and veal knuckles 1 lb each
Chicken wings 1 lb
Chicken necks 1 lb
Onions 2
Celery stalks with leaves 3
Carrots 2
Fresh parsley small bunch
Tomato 1
Leek 1
Bay leaves 3
Whole black peppercorn 1 tsp
Passatelli:
Eggs 7
Egg yolk 1
Grated lemon rind 1/2 tsp
Nutmeg pinch
Softened butter 2 tbs
Salt and freshly ground pepper to taste
Flour 1 cup/140 g
Dry breadcrumbs 1 cup/160 g
Grated Parmigiano Reggiano cheese 7 oz/200 g
Grated Pecorino cheese 3/4 cup/70 g
Sauce:
Butter /250 g
Fresh white truffles 60 g
@
Tools:
Chef's knife
Cutting board
Large bowl
Whisk
Stock pot
Meat grinder
or potato ricer
Strainer
Truffle shaver
or thin sharp knife
Fine grater
Small saucepan
@
Prep:
This recipe comes from the Ristorante *GIARDINO*.
Prepare the broth:
Wash all the bones and vegetables. Trim the fat from the chicken. Peel and roughly chop the vegetables. Place all the ingredients in a large stockpot. Cover with cold water (about 3 1/2 L/ ). Bring to a boil. Skim the surface for a few minutes. Partially cover and simmer for 2 hours. Let cool. Strain through a fine sieve. Chill for 12 hours and discard the fat that rises to the surface. You will need 3 L/ of stock for this recipe.
(Prepare the passatelli)
In a large bowl, combine the eggs, egg yolk, grated lemon rind, nutmeg, salt, pepper, and softened butter. Add the flour and mix well. Add the breadcrumbs, mix well, and then add the *CHEESES*. It should be quite thick. *MIX* with your hands for several minutes once it becomes too thick for a whisk. The dough should still be thick but leave the sides of the bowl. It may be necessary to add more cheese. Turn the mixture out onto a work surface and knead the dough for 10-15 minutes. Cover it and let it rest for 2 hours.
Bring the meat stock to a boil. *PASS* the dough in sections through a cheese grater, or potato ricer over the boiling stock. Alternately, you can pass the dough through the largest holes of a meat grinder and then immerse the strands in the hot stock. Boil the passatelli for several minutes and then *CHECK* for doneness. Drain it through a colander set over a large bowl and keep it warm. Reserve 7/8 cup/200 ml for the sauce
Prepare the truffle sauce:
Grate half the truffles and *SHAVE* the rest. Melt the butter in a saucepan over low heat. Add the grated truffle and the meat stock. Cook for 8 minutes over moderate heat. Add the sliced truffles and cook for another 2 minutes. Season, to taste, with salt. Dress the pasta with the sauce and serve.
------------------------------------
!! 6
Stewed Rabbit with Pappardelle (Pappardelle integrale con coniglio in umido)
Central
Marches
3
3
00:40
01:10
0
4
Main dish
Pasta/Meat
Notes: Pappardelle is always served with rabbit stew - a dish that has been made since the 16th century.
@
Wines:
Montepulciano d╒Abruzzo
Chianti
@
Ing.:
Small rabbit (jointed) 1
Carrot 1
Garlic clove 1/2
Celery 2
Small onion 1
Extra virgin olive oil 2 tbs
Pork fillet 5 oz/150 g
Skinless boneless chicken breast 5 oz/150 g
Dry white wine 1 cup/250 ml
Salt and freshly ground pepper to taste
Fresh, large tomatoes 7
Pappardelle 12 oz/350 g
@
Tools:
Boning knife
Chef's knife
Cutting board
Cleaver
Large saucepans
Large skillet
Meat grinder or food processor
Pasta pot
Slotted spoon
Colander
Wooden spoon
@
Prep:
This recipe comes from the Ristorante *GIARDINO*. Set aside the thighs and shoulders. Blanch, seed, skin, and dice the tomatoes. Grind the pork and chicken with a food processor or grinder. If desired, grind the thigh and shoulder of the rabbit as well or keep them intact. Debone thighs and shoulder before grinding.
Prepare the sauce:
Bring a large saucepan of water to a boil. Blanch the loin until it whitens and then set it aside. Chop together the carrot, garlic, celery, and onion. Heat the oil in a large skillet over moderate heat. SautÄ the vegetables until they are golden brown. Cut the blanched meat into small pieces and add it to the vegetables. Add the wine and the rest of the meat to the pan.
Simmer over low heat until the wine evaporates. Season, to taste, with salt and pepper. Cook for 30 minutes. If necessary, add water to the pan to prevent sticking. In the meantime cook the pappardelle "al dente" in lightly-salted water. Serve the sauce over the pasta.
---------------------------------------------
!! 7
Stuffed Olives
(Olive Farcite all'Ascolana)
Central
Marches
2
2
01:35
00:30
0
10
Snack
Vegetables
Notes: The olives of Ascolana are famous for their flavor and their size. If unavailable, use the largest, most flavorful green olives you can find.
@
Wines:
Lagrain rose
White Chianti
Soave
@
Ing.:
Sliced celery 1 tbs
Sliced carrot 1 tbs
Sliced onion 1 tsp
Sliced garlic clove 1
Lean beef (large cubes) 250 g
Lean pork (large cubes) 60 g
Lean veal (large cubes) 50 g
Diced cooked ham 50 g
Dry white wine 1/4 cup
Olive oil 2 tsp
Large green Ascoli olives or other large variety 100
Crushed red pepper pinch
Ground nutmeg pinch
Grated Parmesan cheese 3 tbs
Soft white bread (crusts removed) 2 slices
Eggs 4
Milk for soaking
Fine dry breadcrumbs for dredging
White flour for dredging
Oil for frying
@
Tools:
Chef's knife
Cutting board
Large skillet (preferably copper)
Wooden spatula
Bowl
Utility knife
Meat grinder
Slotted spoon
Paper towels
@
Prep:
This recipe comes from the Ristorante *DAVIDE*.
*PLACE* the celery, carrot, garlic, and onion in a skillet. Add the meat. Pour the olive oil over. Place the pan over high heat, stirring occasionally. Brown the meat on all sides. Add the red pepper. Remove from heat.
The olives should keep their shape. Place the soft bread in a bowl and cover it over with milk. Squeeze out the excess liquid from the bread. *PEEL* the flesh away from the olives.
Prepare the stuffing:
Once the meat is browned all over, strain the liquid and reserve. Put the meat, milk-soaked bread, wine and vegetables through a meat grinder twice. Place the ground mixture in a bowl. Add the nutmeg and cheese and *MIX* well with your fingers. Combine the ground meat with the pan liquid and 1 egg. The mixture should be firm enough to use as a stuffing.
*STUFF* the olives by wrapping the stuffing around the olives. Mix the remaining eggs in a bowl. Place the breadcrumbs in another bowl. Place the flour in a third bowl. Dredge the olives through the flour first, then the eggs, and then through the breadcrumbs.
Heat oil /2 cm deep in a skillet over medium heat. Add olives, spacing them so that they are not too crowded, and fry until brown on all sides. Move the olives around with a slotted spoon. *REMOVE* the olives with a slotted spoon and transfer them to paper towels. Serve warm.
---------------------------------------
!! 8
Pasta with Scampi Sauce
(Salsa agli scampi)
Central
Marches
3
2
01:20
00:25
0
10
Main dish
Fish/Pasta
Notes: Scampi are found in abundance in the Adriatic and are used in a variety of ways.
@
Wines:
Bianchello del metauro
Sassicaia
White Friuli
@
Ing.:
Pasta:
Unbleached white flour 1 1/2 cups/215 g
Large eggs 2
Salt pinch
Olive oil
or use angel-hair pasta 1300 g
Sauce:
Fresh plum tomatoes 8-10
Olive oil 3 tsp
Minced garlic 1 tsp
Crushed red pepper pinch
Fresh chopped parsley 1 tsp
Fresh marjoram leaves 1 tsp
Scampi 300 g
White wine 1 cup/250
Salt to taste
@
Tools:
Flour sifter
Kitchen towel
Rolling pin
Cutting board
Chef's knife
Slicing knife
Skillet with lid
Kitchen scissors
Stockpot
Sieve or strainer
@
Prep:
This recipe comes from the Ristorante *DAVIDE*.
Prepare the pasta dough:
Sift the flour and salt onto a work surface and make a well in the center. Break the eggs into the well and mix it with a *FORK*. Draw in flour from the sides and continue to *MIX* until it is well-combined. Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this. Shape the dough into a ball and cover it with a kitchen towel. Let it rest for 15 minutes. Knead the dough again for 5-10 minutes until it is very smooth and pliable. Shape the dough into a ball and rub with olive oil. Cover the dough and let it rest for 20 minutes. Shape the dough into a thick disk and place on a floured work surface.
Roll the pasta out until it is quite *THIN*. Turn the dough over and continue to roll it. Once rolled out into a large circle, roll the dough up, *ROLLING* it away from you. Place the dough cylinder on a cutting board and *CUT* it into very thin strips. *DRAPE* the strands over a long knife to open and separate them and lay them on paper towels.
Prepare the sauce:
Dice the tomatoes. Pour the olive oil in a skillet. Add the garlic and a pinch of chili pepper. Add the chopped parsley and fresh marjoram leaves. Add the tomatoes and salt. Using kitchen *SCISSORS*, halve the scampi and place them over the vegetables. Place the skillet over moderate heat and sautÄ for a minute. Add the wine. Cover and let simmer for 10 minutes over medium heat. Cook the pasta in lightly-salted water until almost "al dente," stirring occasionally. Drain the pasta and, over high heat, add the pasta to the sauce. *SHAKE* the pan to make the pasta and sauce "jump." Serve immediately with lots of fresh chopped parsley.
-----------------------------------
!! 9
David's Fish Stew
(Brodetto alla Davide)
Central
Marches
3
2
00:30
00:30
0
10
Main dish
Fish
Notes: Traditionally, this stew used to be the captain's tribute to his crew after a good catch.
@
Wines:
Verdicchio dri Castelli di Jesi
Soave
White Friuli
@
Ing.:
Yellow bell pepper 1
16-20 different kinds of fish
For example:
Calamari
Dog fish 1
Skate 1
Cuttlefish
Gilt-head
Scorpion fish
Snails
Turbo
Angler
Mullet
Mackerel
Scampi
Monk fish
Sea Bream
Mussels
Olive oil 5 tbs
Minced garlic 2 generous tsp
Fresh chopped parsley 3 tsp
Crushed red pepper to taste
Chopped fresh red tomatoes 2 cups
Green tomato wedges 2 cups
Red wine vinegar 1/2 cup
Salt and white pepper to taste
@
Tools:
Chef's knife
Cutting board
Large skillet with lid
@
Prep:
This recipe comes from the Ristorante *DAVIDE*.
Chop the yellow pepper into large chunks. If the skin is tough on any of the fish, remove it.
Place 2/3 of the olive oil in a large skillet. Add the garlic and some of the parsley. Cut the calamari into large pieces. Add the calamari, and cuttlefish first. Next, add the clams and snails.
*CUT* the mackerel, dog fish, and other meaty fish into large chunks. Season, between layers of fish with red pepper and more parsley. Finish with the scampi and mussels.
Add the yellow pepper and all the tomatoes. Sprinkle with the remaining parsley and olive oil. Pour the red wine vinegar over. Season with salt and pepper. Cook, covered, for 20 minutes over medium-high heat. Serve at once.
----------------------------------------
!! 10
Shepherd's Pasta
(Pasta alla Pecorara "Vecchia Silvi")
Central
Abruzzo
2
3
01:20
01:00
0
6
Main dish
Pasta/Meat
Notes: This dish was developed by shepherd╒s who needed to make a pasta without any tools. The result is a hearty, delicious, and easy to make pasta
@
Montelpulciano d'Abruzzo
Barbaresco
Barbera d╒Alba
@
Ing.:
Pasta:
Unbleached white flour 2 1/4 cups
Eggs 3
Salt pinch
Sauce:
Olive oil 1/2 cup + 2 tbs
Butter 1 tsp
Onion 1/2
Medium zucchini 1
Medium eggplant 1
Red bell pepper 1
Tomato Sauce:
Onion small wedge
Carrot 1/2
Celery half a stalk
Crushed tomato sauce 1 cup
Fresh basil 1/2 cup
Salt and freshly ground pepper to taste
Dried Porcini or champignon mushrooms 40 g
Freshly grated Pecorino cheese 50 g
Milk 1/2 cup
Ricotta cheese 50 g
Black olives 30 g
@
Tools:
Flour sifter
2 Skillets
Chef's knife
Cutting board
Wooden fork
Vegetable peeler
Bowl
Wooden spoon
Colander
Pasta pot
@
Prep:
This recipe comes from *VECCHIA* Silvi.
Prepare the pasta:
Sift the flour and salt onto a work surface and make a well in the center. Break the eggs into the well and mix it with a *FORK*. Draw in flour from the sides and continue to *MIX* until it is well-combined. Sprinkle flour over the mixture and knead it for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this. Shape the dough into a ball and cover it with a kitchen towel and let it rest for 15 minutes. Knead the dough again for 5-10 minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes.
Prepare the vegetable sauce:
Soak the mushrooms for 15 minutes in hot water and then drain and slice. Trim and dice the zucchini and the eggplant. Dice the red bell pepper. *DICE* the onion. Place a small amount of olive oil and butter in a skillet. Add the onion to the skillet and place it over low heat. Stir in the other vegetables and cook until tender. Remove the pan from the heat.
Prepare the tomato sauce:
Peel and halve a carrot lengthwise. Slice off a small *WEDGE* of onion. Pour some oil in another skillet. Add the onion, carrot, and celery to the skillet. Briefly sautÄ over moderate heat and add the tomato sauce. Add a few basil leaves and a pinch of salt and cook for 15 minutes. Remove the carrot, onion, and celery.
Form the pasta:
Roll the pasta into thick cords, roughly 2 inches/ cm long, between your palms. Pinch the ends shut with your fingers and place them on a lightly floured surface. Let rest for 15 minutes. Cook the pasta in lightly-salted boiling water.
Drain the *PASTA* and add it to the vegetable sauce. Stir to *COMBINE* and sautÄ over moderate heat. Spoon in half the tomato sauce. Sprinkle with Pecorino cheese. Add the milk and stir well to combine. Add the remaining tomato sauce. Season to taste with salt and pepper. Remove from heat. Transfer to a serving plate. Sprinkle the ricotta cheese, remaining basil, and olives over and serve.
------------------------------------------
!! 11
Crepes in Broth
(Scripelle 'mbusse' Vecchia Silvi)
Central
Abruzzo
2
3
00:20
00:20
0
6
Main dish
Pasta/Meat
Notes: This dish is synonymous with Abruzzo and is one of the region's traditional dishes.
@
Wines:
Wine is not suggested with this dish as the flavors would not combine well. However, if one is particularly desired, try a white or red Friuli
@
Ing.:
Broth:
Onion 1
Carrot 1
Celery stalk 1
Water 1 3/4 L
Boneless beef or chicken 100 g
Tomatoes 2
Salt to taste
Batter:
Eggs 4
White flour 8 tbs
Water 2 cups
Olive oil 1/2 cup
Parmigiano Reggiano cheese 150 g
@
Tools:
Vegetable peeler
Chef's knife
Cutting board
Saucepan
Strainer
Bowl
Whisk
Medium-size ladle
Non-stick crepe pan
Paper towels
Fork or spatula
@
Prep:
This recipe comes from *VECCHIA* Silvi.
Prepare the meat broth:
Peel the onion and carrot. Wedge the carrot. Place the onion, carrot and celery stalk in the water. Add the meat and season with salt. Gently simmer for 2 hours and then strain.
Prepare the batter:
Whisk the eggs in a bowl. Whisk in the flour. Add 2/3 of the water and mix well. Add enough of the remaining water to make a very thin batter of pouring consistency. Let the batter rest for 15 minutes.
*GREASE* a skillet with olive oil and heat over high heat. Use a medium-size ladle to pour in the batter, tilting the pan making sure it is *COATED* with batter. Fry the crepe until it is set. *LIFT* the edge with a fork and turn it over. Fry on both sides until set. Continue to make the crepes until all the batter is used. Transfer the crepes to a dish. Sprinkle them with cheese.
*ROLL* the crepes and place them in a soup bowl. Break them with your fingers, if necessary, to make them fit. Place 3-4 pieces in each bowl. Ladle the broth over the crepes and sprinkle them with grated cheese. Serve immediately.
------------------------------------------
!! 12
Sweet Ricotta Pie
(Torta di Ricotta)
Central
Abruzzo
1
1
00:50
00:40
0
1 large pie
Dessert
Sweets
Notes: Ricotta is actually a milk by-product and not a cheese at all! Nonetheless, it is one of Italy's most widely-used filling ingredients - from pasta to sweets.
@
Wines:
Moscato
Asti Spumante
@
Ing.:
Batter:
Unsalted, softened butter 250 g
Sugar 300 g
White flour 700 g
Baking powder 2 tsp
Salt 1/2 tsp
Eggs 3
Filling:
Ricotta cheese 500 g
Eggs 2
Finely chopped chocolate 2-3 tbs
Cinammon 1 tsp
Sugar 150 g
Egg yolk 1
Confectioners' sugar garnish
@
Tools:
Saucepan
Wooden spoon
Rolling pin
Tart tin ( /30 cm)
Bowl
Fork
Pasta wheel
@
Prep:
This recipe comes from *VECCHIA* Silvi.
Prepare the dough:
Melt the butter in a saucepan. When cool, stir in the sugar. Place the flour on a work surface. Make a well in the center and add the salt. Break the eggs into the well. Add the butter/sugar mixture. Sprinkle the baking powder over the edges of the flour. Combine with your fingers to thoroughly incorporate. Knead the dough well until it is *WORKABLE* by kneading it into a thick cylinder and then folding the sides in and kneading it again. Shape the dough into a ball. Let the dough rest for 15 minutes.
Flour the work surface and rolling pin. Divide the dough in half. Roll one half out into a 1/2 inch/ thick circle. Place one circle into the pie tin; press it into place with your fingers. It should not go up the sides of the pan. Use some of the remaining dough to form thick (1/4 inch/ ) cords. Press the cords to the sides of the tin to build up a crust halfway up the sides.
Preheat the oven to 400í F/ 200íC.
Prepare the filling:
Except for the sugar and egg yolk, combine all of the *FILLING* ingredients in a bowl. Add the filling to the tin and *PRESS* it with a fork. Sprinkle the top with the sugar. Rub the sugar into the filling with a fork.
Make the lattice:
Roll out the remaining dough into a thin circle. Cut it into 1 inch/ strips and make a lattice for the top crust with a pasta wheel. *ARRANGE* the strips over the filling. Brush the top with beaten egg yolk. Bake for 40 minutes or until the top is golden brown and the filling set. Let sit for 10 minutes before serving. Sprinkle the top with confectioners' sugar, if desired.
----------------------------------------
!! 13
Spinach and Cheese Tortelli
( )
Central
Tuscany
2
3
01:30
00:15
Rest time: 1 hour
6
Light dish
Pasta/Vegetables
Notes: Tortelli, like many stuffed pastas, are especially eaten for festivities. They are usually simply dressed and filled with the most fresh ingredients.
@
Wines:
Dolcetto
Gattinara
@
Ing.:
Pasta:
Flour 1 kg
Eggs 6
Filling:
Fresh spinach 100 g
Sheep's curd cheese
or ricotta cheese 1 kg
Eggs 3
Grated Parmesan cheese 400 g
Nutmeg pinch
Salt and freshly ground pepper to taste
@
Tools:
Flour sifter
Tablespoon
Pasta pot
Pasta wheel
Kitchen towel
Saucepan
Rolling pin
or pasta machine
Bowl
Strainer
@
Prep:
This recipe comes from Cucina Il *CAMINO*.
Prepare the pasta:
Sift the flour onto a work surface and make a well in the center. Break the eggs into the well and mix it with a *FORK*. Draw in flour from the sides and continue to *MIX* until it is well-combined. Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this. Shape the dough into a ball and cover it with a kitchen towel and let it rest for 15 minutes. Knead the dough again for 5-10 minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes.
Prepare the filling:
Blanch the spinach in lightly salted boiling water. Remove and let cool. Thoroughly drain the spinach by squeezing it with your hands. Finely chop the spinach. Combine the filling ingredients in a bowl and mix well.
*ROLL* out the pasta very thinly. This may be done with a pasta machine. *CUT* the dough, using a pasta wheel or knife, into 4 inch/10 cm wide strips.
*PLACE* spoonfuls of filling on the pasta sheet in rows. *FOLD* the pasta over the filling and press with your fingers between the mounds of filling. Using a pasta *WHEEL*, cut between the mounds of filling.
Place the tortelli on a lightly floured towel. Let the pasta dry for an hour, turning them once. Bring lightly-salted water to a boil. When the edges are "al dente," drain the pasta and serve with butter and grated Parmesan cheese.
----------------
!! 14
Stuffed Zucchini Flowers
(Fiori di Zucca Ripieni)
Central
Tuscany
2
3
00:30
00:40
0
10
Side dish
Vegetables/Meat
Notes: Zucchini flowers have a delicious and unique taste. They can be filled in a variety of ways but the flowers must be as fresh as possible and, of course, pesticide free.
@
Wines:
Barbera d╒Asti
Barolo
@
Ing.:
Filling:
Buttermilk curd or ricotta cheese /1 kg
Lean ground pork 300 g
Eggs 3
Fresh zucchini flowers 30
White flour for dredging
Garlic clove 1
Olive oil 1/4 cup
Fresh chopped parsley 2 tbs
Fresh chopped basil 1 tbs
Salt and freshly ground pepper to taste
Red pepper pinch
Butter 3 tbs
Parmesan cheese to taste
Crushed tomatoes 9 tbs
@
Tools:
Bowl
Wooden spoon
Shallow dish
Chef's knife
Cutting board
2 heavy skillets, one with a lid
Spatula
Wooden spoon
@
Prep:
This recipe comes from Cucina Il *CAMINO*.
Combine the ricotta cheese, meat, and eggs in a bowl and mix well. *REMOVE* the pistils and small green outer leaves from the flowers. *STUFF* the flowers with the cheese mixture and fold the leaves in. *COAT* the closed end of the flower with flour.
Prepare the sauce:
Thinly slice the garlic. Heat half the butter in a heavy skillet over moderate heat. Fry the garlic, parsley, basil, salt, pepper, and red pepper. Add the tomatoes to the mixture and stir well. In another skillet, heat the oil and remaining butter over medium heat. Place the zucchini flowers in the pan. After a minute, lift each zucchini flower by the stem to ensure they do not stick to the pan. Continue to cook for another 2 minutes.
Carefully *TRANSFER* the flowers to the pan with the sauce. Spoon the sauce over them. Simmer, covered, very gently, for 20 minutes. Transfer the flowers to a serving plate. Spoon the sauce over and garnish with parsley. Serve at once.
--------------------------------------
!! 15
Mixed Fried Vegetables
(Fritto Misto)
Central
Tuscany
2
2
00:40
00:20
Rest time: 30 minutes
6
Side dish/Light meal
Vegetables
Notes: "Fritto" means "fried" and can refer to anything fried in a shallow amount of oil. The type of batter used varies from region to region.
@
Wines:
Chianti
Barbaresco
Bardolino
@
Ing.:
Batter:
Flour 2 cups
Eggs 6
Olive oil 3 tbs
Salt and freshly ground pepper to taste
Water about 1 1/2 cups
Oil for frying
Any combination of the following 1.500 g
Zucchini
Zucchini flowers
Asparagus
Eggplant
Apples
Mozzarella cheese
Parmigiano Reggiano cheese cubes
Thick cubes of bread
Pecorino cheese cubes
Ham cubes
Fresh sage leaves
@
Tools:
Bowl
Whisk
Deep heavy pot for frying
Slotted spoon
Paper towels
@
Prep:
This dish comes from Cucina Il *CAMINO*.
Except for the water, combine all the batter ingredients in a bowl. Add half the water. Whisk to combine and add as much water as needed to make a thin, creamy batter. Let rest for 30 minutes.
Prepare the vegetables and *CHEESES* for frying by cutting or slicing them into bite-sized pieces. Stir the batter briefly before using it.
Heat the oil in the pot to 325í F/ 170í C. Use enough oil to go 2 inches/5 cm deep. When the oil is hot, but not anywhere near smoking, dip the fruit, vegetable, cheese, and sage leaves in the batter. Shake off any excess batter. Immerse in the hot oil and cook, and turning once, Fry until golden brown. Transfer with a slotted spoon onto paper towels and serve hot.
---------------------------------
!! 16
Cuttlefish with Vegetables
(Seppie con Verdure)
South
Apulia
3
3
00:15-00:45
00:20-50:00
0
4
Main dish
Fish/Vegetables
Notes: Cuttlefish are very popular in the south of Italy and they can be cooked in a variety of ways
@
Wines:
Galestro
White Friuli
Soave
@
Ing.:
Home-made fish stock:
Butter 1 tbs
Mire poix 500 g
(i.e. carrots, celery, leek, onion)
Fish heads, bones, tails 1 k
Dry white wine 1 cup
Bouquet garni of parsley, bay leaf, and thyme 1
Juniper berries 1 tbs
Whole black peppercorn 1 tsp
Water 2 1/2 L
Cleaned cuttlefish 12
Carrots 2
Celery 2
Zucchini 2
Tomato 1
Garlic cloves 2
Dry white wine 1/4 cup
Fish stock (preferably home-made) 1/3 cup/75 ml
Olive oil 3 tsp
Fresh thyme 1 tsp
Salt to taste
@
Tools:
Vegetable peeler
Chef's knife
Cutting board
Skillet with lid
Ladle
@
Prep:
This recipe comes from *GROTTO* Palazzese.
Prepare the fish stock:
This will yield 2 quarts/ 2 L. You will need 1/3 cup/75 ml for this recipe. Unused stock can be frozen and used later. Clean the fish. Melt the butter in a stockpot and sautÄ the vegetables for 5 minutes. Add the all the fish parts and continue to cook for 5 minutes. Add the wine, water, and spices. Bring to a boil, partially cover it, and simmer for 30 minutes. Strain through a fine sieve.
Finely chop the thyme. Peel and cut the carrots into wide slices with a vegetable peeler. *JULIENNE* cut the vegetables and sprinkle some thyme over them.
Place the oil in a skillet. Add the garlic and the *CUTTLEFISH* and place the pan over high heat. Cook for a few minutes. Sprinkle with salt and add the *WINE*. Ignite the pan by tilting, being sure to remove it from the heat. When the flames die down, sprinkle with the rest of the thyme. Cover and cook for 1 minute. Add the carrots, zucchini, and celery to the pan. Add a ladelful of fish stock. Cover for 2 minutes and add the tomatoes. Cover and cook for another 2-3 minutes, until the fish is cooked through. Serve with small wedges of toast.
---------------------
!! 17
Thin Noodles with Hen Clams & Zucchini
(Tagliolini con Vongole e Zucchine)
South
Apulia
2
2
00:15
00:15
0
4
Main dish
Fish/Pasta
Notes: This pasta, also known as "tagliolini," is thinner and more delicate than the better-known tagliatelle.
@
Wines:
Orvieto
Galestro
@
Ing.:
Home-made fish stock:
Butter 1 tbs
Mire poix 500 g
(i.e. carrots, celery, leek, onion)
Fish heads, bones, tails 1 k
Dry white wine 1 cup
Bouquet garni of parsley, bay leaf, and thyme 1
Juniper berries 1 tbs
Whole black peppercorn 1 tsp
Water 2 1/2 L
Tagliolini 500 g
Zucchini 2
Garlic clove 1
Small onion 1/2
Clean hen clams 500 g
Olive oil 1 dc
Dry white wine 1/2 cup
Fresh chopped parsley small handful
White pepper
Fish stock about 1/2 cup
@
Tools:
Chef's knife
Cutting board
Bowl
Skillet with lid
Wooden spoon
Pasta pot
Strainer
Pasta fork
@
Prep.:
This recipe comes the *GROTTO* Palazzese.
Prepare the fish stock:
This will yield 2 quarts/2 L. You will need 1/2 cup/125 ml for this recipe. Unused stock can be frozen and used later. Clean the fish. Melt the butter in a stockpot and sautÄ the vegetables for 5 minutes. Add the all the fish parts and continue to cook for 5 minutes. Add the wine, water, and spices. Bring to a boil, partially cover it, and simmer for 30 minutes. Strain through a fine sieve.
Finely chop the thyme. Slice half the zucchini into thin rounds. Cut the rest of the zucchini into fine strips. Finely *CHOP* the onion and *GARLIC*. Place the olive oil in the pan over moderate heat. Add the onion and garlic and stir for a minute. Add the zucchini rounds and season with salt. After a minute, add the clams and *STIR*. Add the wine and parsley.
Cover and simmer, stirring occasionally, for 2-3 minutes. In the meantime cook the pasta until almost "al dente" in lightly salted boiling water. Strain the pasta and *ADD* it to the clams but keep the water boiling so you can blanch the zucchini strips.
SautÄ the clams briefly. Add more stock if they are too dry. Season with white pepper and continue to cook for a minute. *TRANSFER* to a serving plate and sprinkle with parsley. *ARRANGE* the zucchini strips around the plate and serve.
---------------------------------------------
!! 18
Beef Sirloin in Balsamic Sauce (Lombata di Manzo in Salsa Balsamica)
North
Emilia Romagna
3
2
00:15
00:15
0
4
Main dish
Meat
Notes: Aceto balsamico must be at least 10 years old by law to be labeled "tradizionale" and must meet strict production standards. It is essential that each bottle be tasted before using it so that one can gauge how much to use: the flavor changes as it ages and older vintages (aged up to 80 years) have a much more rounded, richer flavor than younger types.
@
Wines:
Rosso di Montalcino
Sangiovese Chianti
Brunello de Montalcino
Barolo
@
Ing.:
Onions 4
Vegetable oil 1/4 cup
White pepper and sea salt to taste
Canned plum tomatoes with some juice 4
Traditional aceto balsamico 4 tsp
Garnish:
Carrot slices
Baby lettuce leaves
Polenta diamonds
Vegetable oil 6 tsp
Trimmed beef sirloin steaks 2 (1/3 inch/8 mm thick)
Flour for dredging
Salt and freshly ground pepper to taste
Meat or vegetable stock 1/4 cup
@
Tools:
Chopping board
Chef's knife
Shallow dish
2 Skillets
Vegetable peeler
Wooden spoon
Blender
Spatula
@
Prep:
This recipe comes from the Baia del *RE*.
Prepare the sauce:
Halve the onions and slice them into thin half-moons. Place them in a skillet. Season with salt and pepper. Add the tomatoes and some of their liquid to the pan. Cook over medium-high heat until slightly *BROWN* and soft, stirring often. Mix in the aceto balsamico. The quality of the aceto balsamico will determine the amount used: the older the balsamico, the less is used. Transfer to a blender and process into a coarse paste. Set aside.
Prepare the meat:
Pour the vegetable oil into another skillet and heat it over medium-high heat. Dredge the meat with flour and place it in the skillet. Quickly brown the meat on both *SIDES*. Season with salt and pepper. It is best if the meat is cooked medium rare. Drain off the excess oil. *SPOON* the sauce over the meat and continue to cook until it is heated through. Pour in the meat stock and cook for an additional minute. Transfer the meat to a serving platter. Spoon the sauce over and serve.
----------------------------------------
!! 19
Meat Stuffed Tortellini in Broth (Tortellini in Brodo)
North
Emilia Romagna
2
3
02:00
03:00
Rest time: 13 hours
10
Main dish
Meat/Pasta
Notes: Tortellini are always associated with Bologna and are traditionally served in a broth.
@
Wines:
Dry red wine: Lambrusco
Montepulciano d╒Abruzzo
Sassicaia
@
Ing.:
Pasta:
White flour 1 k
Eggs 9
Salt pinch
Filling:
Mortadella sausage 1/4 k
Lean beef 1/4 k
Lean pork 1/4 k
Butter 3 tbs
Parmigiano Reggiano cheese to taste
Salt and freshly ground pepper to taste
Nutmeg 1/2 tsp
Home-made chicken or beef broth 10 cups
Broth:
Beef bones with marrow 1 lb
Veal bones 1 lb
Beef and veal knuckles 1 lb each
Chicken wings 1 lb
Chicken necks 1 lb
Onions 2
Celery stalks with leaves 3
Carrots 2
Fresh parsley small bunch
Tomato 1
Leek 1
Bay leaves 3
Whole black peppercorn 1 tsp
@
Tools:
Flour sifter
Fork
Kitchen towel
Chef's knife
Cutting board
Skillet
Wooden spoon
Meat grinder
or food processor
Rolling pin
or pasta machine
Pasta wheel
Pasta pot
Slotted spoon
@
Prep:
Prepare the broth:
Wash all the bones and vegetables. Trim the fat from the chicken. Peel and roughly chop the vegetables. Place all the ingredients in a large stockpot. Cover with cold water (about 3 1/2 L). Bring to a boil. Skim the surface for a few minutes. Partially cover and simmer for 2 hours. Let cool. Strain through a fine sieve. Chill for 12 hours and discard the fat that rises to the surface.
Prepare the pasta:
Sift the flour and salt onto a work surface and make a well in the center. Break the eggs into the well and mix it with a *FORK*. Draw in flour from the sides and continue to *MIX* until it is well-combined. Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this. Shape the dough into a ball and cover it with a kitchen towel and let it rest for 15 minutes. Knead the dough again for 5-10 minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes.
Prepare the filling:
Cube the mortadella. Dice the beef and the pork. SautÄ the meats in butter in a large skillet until it is browned on all sides. Add the cheese, salt, pepper, and nutmeg. Transfer the ingredients to a food processor or finely grind them in a meat grinder.
Fill the pasta.
*ROLL* out the pasta very thinly. This may be done with a pasta machine. *CUT* the dough, using a pasta wheel or knife, into 4 inch/10 cm wide strips. Using a piping bag or a teaspoon, *DROP* small mounds of filling at 2 inch/5 cm intervals. Moisten the edges of the pasta. *FOLD* the pasta over and press between the mounds with your hand. Cut between the mounds with a pasta wheel. Press the edges together to seal. Fold each square in half to *FORM* a triangle. Bring the two corners together by wrapping them around your fingertip. Pinch the corners together. Let them rest on a floured kitchen towel for an hour, rotating the pieces 2 or 3 times.
Bring the stock to a boil. Season to taste with salt. Cook the pasta in the broth. When they float to the top they are done. Spoon the pasta and broth into bowls and serve.
------------------------------------
!! 20
Ice Cream with Aceto Balsamico (Sorbetto all'aceto Balsamico)
North
Emilia Romagna
3
1
00:05
00:00
0
4
Dessert
Sweets
Notes: The unique taste of traditionally made aceto balsamico even compliments ice cream! When aged for long periods of time, it can even be served as an aperitif.
@
Wines:
Wine is not suggested with this dessert as the flavors would not combine well. However, if one is particularly desired, try a sweet dessert wine such as the Vin Santo or Tocai.
@
Ing.:
Vanilla ice-cream 400 g/
Traditional aceto balsamico 12 tbs
@
Tools:
Blender
@
Prep:
This recipe comes from the Baia del *RE*.
*BLEND* the ice cream and 3/4 of vinegar until creamy. Spoon into tall glasses. *TOP* each glass with a little aceto balsamico and serve.
--------------------------------
!! 21
Captain's Soup
(Zuppa del Commodoro)
North
Liguria
3
2
00:30
01:00
0
10
Main dish
Fish
Notes: Many fish soups are made in the south. The type of fish may vary but the use of fresh herbs and red pepper is a must. This dish is special for its generous use of saffron.
@
Wines:
White Chianti
Lambrusco
Soave
@
Ing.:
Olive oil 250 ml
Dry white wine 1 L
Mixture of clean mollusks (clams, mussels, etc) 2 kg
Garlic cloves 3
Crushed red pepper to taste
Salt and freshly ground pepper to taste
Mixture of large and small, clean, non-oily fish 4 k
Spring onion (white parts only) 12
Saffron 10 g
Red tomatoes 1500 g
Green, red, yellow bell peppers 1 each
Thyme 1 tsp
Bay leaves 2
Toasted garlic bread for serving
@
Tools:
Large sautÄ pan with lid
Strainer
Stockpot
Chef's knife
Cutting board
Skimmer
Sieve
Fish knife
@
Prep:
This recipe comes from the Ristorante La *FONTAINE*.
Pour 1/5 of the oil and a quarter of the wine in a large sautÄ pan. Add the mollusks and bring to a boil and then cover. Cook over high heat for 5 minutes, occasionally shaking the pan. Strain the mollusks over a large bowl and reserve the liquid. When cool enough to handle, scoop out the flesh of the mollusks and set it aside. Put the reserve liquid in a stockpot with the remaining wine, peeled garlic, crushed red pepper, and salt. Add 1/4 of the fish (small fish only). Bring to a boil and simmer, partially covered, for 25 minutes.
Occasionally skim the stock. Pass it through a sieve. Discard any non-liquid contents left in the sieve. Return the liquid to the pot and add the saffron.
While the soup is cooking, blanch, peel, seed and dice the tomatoes. Slice the scallions. Cut the peppers into strips. Cut the large fish into chunks. In a skillet, brown the scallions in a small amount of olive oil. Cut the larger fish into chunks. Add the peppers, tomatoes, and herbs to the scallions. Cook over moderate heat for 10 minutes. Add the vegetables to the fish stock. Add the large fish. Cook, partially covered, for 20 minutes over moderate heat. Add the flesh of the mollusks and continue to cook for 5 minutes. Correct the seasonings. Serve with garlic bread wedges.
----------------------------------------------
!! 22
Salmon with Fresh Herbs
(Salmone alle Erbe Fini)
North
Liguria
3
3
00:20
00:35
Rest time: 15 minutes
4
Main dish
Fish
Notes: Other fresh herbs, such as basil, dill, or mint, can be used in this dish.
@
Wines:
Moscato d╒Asti
Prosecco
Soave
@
Ing.:
Fish stock:
Butter 1 tbs
Mire poix 500 g
(i.e. carrots, celery, leek, onion)
Fish heads, bones, tails 1 k
Dry white wine 1 cup
Bouquet garni of parsley, bay leaf, and thyme 1
Juniper berries 1 tbs
Whole black peppercorn 1 tsp
Water 2 1/2 L
BÄchamel:
Butter 30 g
Flour 30 g
Stuffing:
Bay leaf 1
Fresh parsley small handful
Basil 5-6 leaves
Spring onions (white part only) 5
Butter 100 g
Fresh white breadcrumbs 300 g
Salmon fillets 1.5 k
Dry white wine about 1/2 cup
Oil for greasing
Salt and white pepper to taste
@
Tools:
Stockpot
Chef's knife
Chopping board
2 Saucepans
Whisk
Spatula
Bowl
Spoon
Aluminum foil
Baking dish
@
Prep:
This recipe comes from the Ristorante La *FONTAINE*
Prepare the fish stock:
This will yield 2 L/ 2 quarts. You will need 300 ml/ 1 1/2 cups for this recipe. Unused stock can be frozen and used later. Clean the fish. Melt the butter in a stockpot and sautÄ the vegetables for 5 minutes. Add the all the fish parts and continue to cook for 5 minutes. Add the wine, water, and spices. Bring to a boil, partially cover it, and simmer for 30 minutes. Strain through a fine sieve.
Prepare the BÄchamel:
Melt the butter in a saucepan over medium heat. Add the flour and whisk until it leaves the sides of the pan. Gradually add the fish stock, whisking it until it reaches a yogurt-like consistency. Add the bay leaf and set aside.
Preheat the oven to 350í F/ 180í C.
Prepare the stuffing:
Finely *CHOP* the herbs and spring onions.
Melt some butter in a saucepan and add the herbs and onion. Cook for 5 minutes over medium-low heat. Season, to taste, with salt and pepper. Add 2/3 of the BÄchamel and the breadcrumbs and mix over low heat until it holds together. *SPREAD* the stuffing over the half the fillets in a thick layer. *TOP* with the remaining fillets. Oil a large piece of aluminum foil. Wrap the fish in the foil. Bake for 16-18 minutes.
While baking, thin the BÄchamel sauce with dry white wine and cook over low heat until thin and smooth, being careful not to overcook. Season, to taste, with salt and pepper. Let the fish cool in the foil for 5 minutes. *CUT* into thick slices. Spoon the sauce over and serve.
-----------------------------------------------
!! 23
Swordfish Sicilian Style
(Involtini di Pesce Spada)
South
Sicily
3
3
00:45-01:00
00:20-00:50
0
6
Notes: Swordfish is very popular in Sicily. This dish is both beautiful and delicious. The onions that are traditionally used to make this dish are only available in the south of Italy but cherry tomatoes and red onions may be substituted.
@
Wines:
Frascati
Galestro
@
Ing.:
Fish stock:
Butter 1 tbs
Mire poix 500 g
(i.e. carrots, celery, leek, onion)
Fish heads, bones, tails 1 k
Dry white wine 1 cup
Bouquet garni of parsley, bay leaf, and thyme 1
Juniper berries 1 tbs
Whole black peppercorn 1 tsp
Water 2 1/2 L
Sauce:
Spring onions 3
Bay leaf 1
Finely chopped garlic cloves 2
Fresh chopped Mediterranean herbs
(parsley, mint, marjoram, basil, thyme) 1/2 cup
Butter 30 g
Flour 30 g
Bay leaf 1
Stuffing:
Fresh chopped parsley 1/4 cup
Eggs 2
Dry breadcrumbs 1/4 cup
Grated Pecorino cheese 1/4 cup
Salt and white pepper to taste
Nutmeg pinch
Olive oil 1 tbs
Swordfish fillets 1 k
White wine 1 cup
Oil for frying
@
Tools:
Chef's knife
Chopping board
Saucepan
Whisk
Bowl
Wooden skewers
Skillet
Spatula
Warm serving plate
Wooden spoon
@
Prep:
This dish comes from the Ristorante La *FONTAINE*.
Prepare the fish stock:
This will yield 2 quarts/2 L. You will need 1 1/2 cups/300 ml for this recipe. Unused stock can be frozen and used later. Clean the fish. Melt the butter in a stockpot and sautÄ the vegetables for 5 minutes. Add the all the fish parts and continue to cook for 5 minutes. Add the wine, water, and spices. Bring to a boil, partially cover it, and simmer for 30 minutes. Strain through a fine sieve.
Prepare the sauce:
Chop the spring onion and combine it with the herbs and garlic. Melt the butter in a saucepan over medium heat. Add the flour and mix until it leaves the sides of the pan. Gradually *ADD* the fish stock and bay leaf, while whisking, until it reaches a yogurt-like consistency. Remove the bay leaf. Only add the herb mixture just before you use the BÄchamel. Set it aside until then.
Prepare the stuffing:
Combine all the stuffing ingredients and mix well until a *THICK* paste is formed. Slice the fillets and trim them into rectangles. *PLACE* a spoonful of stuffing in the lower third of each piece and roll up. Continue to do this until all the fish is used. Place three pieces on each skewer. Pour the oil in a skillet over moderate-high heat. *FRY* the fish, loosening it with a spatula so it does not stick for two minutes, turning once. Add the wine and cook for an additional 2-3 minutes.
Transfer the fish to a warm serving plate. Pour the BÄchamel into the pan and mix with the pan liquids. Add more wine if it is still to thick. Spoon over the fish and garnish with additional spring onions if desired.
---------------------------------------
!! 24
Rustic Scampi
(Scampi alla Campognola)
South
Apulia
2
1
00:20
00:10
0
4
Notes: Scampi prepared in the country is usually very simple. The key to their delicious flavor is that only the freshest ingredients are used
@
Wines:
Soave
Galestro
Moscato d╒Asti
@
Ing.:
Lemon slices 2
Fresh scampi 1200 g
Arugula 1 large bunch
Cherry tomatoes 350 g
Red onion 1
Salt to taste
Olive oil 1/3 cup
@
Tools:
Stock pot
Slotted spoon
Bowl
Chef's knife
Chopping board
@
Prep:
This recipe comes from the *GROTTO* Palazzese.
Bring a large pot of lightly-salted water to a boil. Add the lemon. *DROP* the scampi in the water and cook, covered, for 10 minutes over moderate heat.
*ARRANGE* the arugula on a plate. Remove the scampi and refresh in cold water. *HALVE* the scampi. *CLEAN* the scampi and rinse them in cold water. Arrange the scampi on the *PLATE*. Thinly slice the red onion. Halve the tomatoes. Place the tomatoes over the scampi. Add any remaining arugula, red onion and salt. Drizzle the olive oil over and serve.
-------------------------------------------------
!! 25
Cheese Focaccia
(Focaccia col Formaggio)
North
Liguria
2
2
00:25
00:06
Rest time: 20 minutes
6
Notes: Recco is famous for it's cheese focaccia. Restaurants that make it in the traditional Ligurian way have plaques designating the authenticity of this dish.
@
Wines:
Chianti
Barbaresco
Barbera
@
Ing.:
Strachino cheese 250 g
or 2 parts gorgonzola and 1 part ricotta cheese
Strong white flour 200 g
High quality olive oil for drizzling
Salt to taste
Water As needed
@
Tools:
Kitchen cloth
Rolling pin
16 inch/ pizza pan
or two small pizza pans
Spatula
@
Prep:
This recipe comes from *MANUELINAS*.
Preheat the oven to 475í F/ 250í C.
Mound the flour onto a work surface. Make a well in the center and add a pinch of salt. Pour the olive oil into the well and, using your hands or a *FORK*, draw in flour from the sides and *MIX* until they are thoroughly combined. Knead the dough with your hands until it is soft and elastic, about 15 minutes. Add more flour if the mixture becomes too sticky or add water if it becomes too hard. Shape into a ball and cover. Let rest for 15 minutes.
Oil a pizza pan. Divide the dough in two for a large focaccia or into four for two small ones. Briefly knead the dough. *ROLL* out a thin dough. Then, using your hands, *TWIRL* and stretch it between your fingers to make it even thinner. *LAY* the dough sheet on the pan, letting the excess hang over the sides.
*PLACE* large clumps of cheese on the dough sheet until it is all used. Roll out the second dough sheet. Place the *SECOND* sheet over the first. Roll a *ROLLING* pin over the top to remove any excess dough. Pierce the top with your fingers to make some holes. Sprinkle the top with olive oil and cheese. *BAKE* in a hot oven, with the door closed the whole time, for 5-6 minutes. Remove. Let cool briefly and serve hot.
------------------------------------------------
!! 26
Tiramisu
(Mascarpone & Rum Dessert)
North
Emilia-Romagna
2
1
00:30
00:00
0
10
Dessert
Sweets
Notes: Tiramisu means "pick me up" in Italian and is so named for the generous amount of alcohol and coffee used in its preparation.
@
Wines:
Moscato d╒Asti
Vin Santo
@
Ing.:
Egg whites 4
Egg yolks 3
Superfine sugar 1 1/2 cups
Mascarpone cheese 750 g
Ladyfingers (savoiardi) 30-40
Strong black coffee 1/8 cup
Light rum 1/2 cup
Cocoa powder garnish
@
Tools:
2 Large bowls
Electric mixer
Spoon
Sieve
@
Prep:
This recipe comes from the Trattoria *CORRIERI*.
*SEPARATE* the eggs and place the egg whites in a food processor. Place all of the yolks in a bowl. Add the sugar to the yolks. Using a mixer, beat the yolks and sugar until smooth. Add the cheese to the yolk mixture and beat until smooth. Beat the egg whites until stiff but not dry. Fold the egg whites into the yolk mixture until very smooth.
Combine the coffee and rum in a large bowl. Place the lady fingers in the coffee and *MIX* them with your fingers. Shake off excess liquid and place the half the biscuits in the bottom of the mould. *SPOON* half of the cheese over the biscuits and smooth it with the back of the spoon. Repeat with another layer of biscuits and cheese.
Place the cocoa powder in a sieve and generously sprinkle it over the top. Serve.
------------------------------------------------
!! 27
Roast Veal
(Punta di Vitello Ripiena)
North
Emilia-Romagna
3
2
00:40
02:00-03:00
Rest time: 10 minutes
15-20
Main dish
Meat
Notes: Different herbs may be used in the stuffing as well as additional vegetables such as carrots.
@
Wines:
Lambrusco
Barbaresco
Sassicaia
@
Ing.:
Filling:
Breadcrumbs 3 cups
Olive oil 1 cup
Butter, soft 150 g
Parmesan cheese 1 cup
Eggs 4
Nutmeg 1/2 tsp
Freshly ground pepper 1 tsp
Breast of veal 4-5 k
Medium onion 1
Fresh rosemary 3 large sprigs
Salt and crushed black pepper to taste
Olive oil 1 cup
Butter 4 tbs
@
Tools:
Large bowl
Wooden spoon
Chef's knife
Kitchen string
Large needle
Roasting pan
Aluminum foil
@
Prep:
This recipe comes from the *TRATTORIA* Corrieri.
Preheat the oven to 475í F/ 250í C.
Prepare the stuffing:
Combine the breadcrumbs, half the olive oil and butter in a bowl. Mix well and add the cheese, nutmeg, pepper and eggs and *STIR* until thoroughly combined. It should be thick but still soft. Add olive oil if necessary. Make a pocket in the breast of veal or have your butcher do it for you. *FILL* it with the stuffing. *STITCH* the pocket closed with kitchen string and a large needle.
Peel and wedge an onion and place it in the roasting pan. Strip the rosemary and place it in the pan. Generously sprinkle both sides of the veal with salt and pepper, rubbing it in well. Place the veal in the roasting pan, rib-side up. Pour the olive oil over. Add the butter.
Bake for 10 minutes and then reduce the heat to 350í F/ 180í C and roast for 30 minutes per 500 g/ and then an additional 30 minutes beyond that. Remove from the oven and cover with aluminum foil and let rest for 10 minutes before serving.
------------------------------------------
!! 28
Herb Tortelli
(Tortelli di Erbette)
North
Emilia-Romagna
2
3
01:30
00:12
Rest time: 1 hour
10
Light meal
Pasta
Notes: Many fresh herbs can be used as fillings. For example, mint, lemon balm, and basil.
@
Wines:
Lambrusco
Gutterino
Sassicaia
Carmignana
@
Ing.:
Pasta:
Unbleached white flour 1 k
Salt generous pinch
Eggs 9
Filling:
Fresh chopped herbs 1 cup
50 % Parsley
50% Sage and marjoram
Egg 1
Grated parmesan cheese 300 g
Salt and freshly ground pepper to taste
Ricotta cheese 1 kg
@
Tools:
Flour sifter
Kitchen towel
Chef's knife
Chopping board
Bowl
Rolling pin
or pasta machine
Piping bag
Pasta wheel
Pasta pot
Slotted spoon
@
Prep:
This recipe comes from the *TRATTORIA* Corrieri.
Prepare the pasta:
Sift the flour onto a work surface and make a well in the center. Break the eggs into the well and mix it with a *FORK*. Draw in flour from the sides and continue to *MIX* until it is well-combined. Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this. Shape the dough into a ball and cover it with a kitchen towel and let it rest for 15 minutes. Knead the dough again for 5-10 minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes.
Combine the chopped herbs and ricotta cheese in a bowl. *ADD* the egg and salt and mix until well combined. Add the Parmesan cheese and mix well.
*ROLL* out the pasta very thinly. This may be done with a pasta machine.
Spoon the filling into a piping bag or teaspoon. *PIPE* out in tablespoon-sized mounds of filling in rows along the pasta sheet. *FOLD* the pasta sheet over the filling and press with your hand between the mounds. *CUT* the pasta into squares with a pasta wheel. Cook the pasta in lightly-salted boiling water. Serve with butter and additional Parmesan cheese.
-------------------------------------------
!! 29
Asparagus Tart
(Torta di Asparagi)
Central
Lazio
1
2
00:40
00:40
0
6
Light meal
Vegetables/Doughs
Notes: Ancient Romans had a high regard for asparagus and its cultivation and care was even noted by Cato. It is still a favorite of contemporary Romans.
@
Wines:
Red or white Friuli
Sassicaia
@
Ing.:
Short Crust Pastry:
Flour 250 g
Butter 125 g
Egg 1
Salt pinch
Cold water up to 3 tbs
Filling:
Young asparagus 2 1/2 lb/1.2 k
Butter 1 tbs + for greasing
Salt and freshly ground pepper to taste
Grated Emmenthal cheese 1 cup/120 g
Eggs 3
Green onions 3
Heavy cream 5 oz/
Grated Parmesan cheese 5 tbs
@
Tools:
Large pot
Kitchen string
Chef's knife
Skillet
Wooden spoon
Small bowl
Whisk
Tart pan
@
Prep:
Prepare the short crust pastry:
Sift the flour onto a work surface and then make a well in the center. Mix together the cold butter pieces, egg yolk, and salt into the well. Rub the butter into the flour, gradually drawing in more flour. Work the flour until coarse crumbs are formed. Add water only if necessary. Press the crumbs into a ball. Lightly flour the work surface. Using the palm of your hand, knead the dough against the work surface until it is smooth and peels away in one piece. This may take up to 2 minutes. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.
(This process may be performed using a food processor).
Grease the tart tin.
Preheat the oven to 180í C/ 350í F.
Flour the work surface and roll out the chilled dough into a circle, diameter 30 cm/ 12 inches. Roll the dough over a rolling pin and place it over the pan, allowing the dough to hang over the edge. Gently press the edge of the dough into the bottom and sides of the pan. Roll the rolling pin over the top of the pan, to cut the excess dough. Evenly press the dough around the sides. Prick the base with a fork to prevent air bubbles from forming, and then chill for 15 minutes. Line the pan with greaseproof paper and fill with beans or pie weights.
Bake blind, at 180í C/ 350í F for 15 minutes.
Prepare the filling:
Thinly slice the green onions. Wash and trim the asparagus. Bring a large pot of water to a boil to cook the asparagus. Bundle the asparagus with kitchen string. When the water simmers, add the asparagus and cook for 6-8 minutes, or until tender. Refresh the asparagus. Transfer it to a large cutting board. Reserve some whole asparagus for garnishing and when cool enough to handle, cut off the asparagus tips of the remaining.
Heat the butter in the skillet over low heat. Add the asparagus tips and cook for 2 minutes.
Preheat the oven to 350√ F/ 180√ C.
Sprinkle half the cheese over the short crust. Spoon the asparagus over the cheese. Season, to taste, with salt and pepper. Whisk the eggs in a small bowl and stir in the cream and the remaining cheese. Pour the mixture over the asparagus. Grate the Parmesan cheese and spread Zover the top. Arrange the whole asparagus spears over the top. Bake for 40 minutes. Serve while hot.
Notes: Bagna cauda literally means "hot bath" and it has been enjoyed since the 16th century. Prepare the bagna cauda just before serving; do not prepare it in advance.
@
Wines:
Soave
Sparkling Proseco
Chianti
@
Ing.:
Garlic cloves 5
Anchovies in brine 5
Butter 1/4 cup/
Olive oil 1 cup/
Fresh raw vegetables of choice
@
Tools:
Cutting board
Chef's knife
Small earthenware pot, heavy saucepan,
or fondue pot
Small wooden spoon
@
Prep:
Prepare the raw vegetables you wish to use: i.e., carrots, broccoli, bell peppers, celery, fennel.
Peel and finely slice the garlic. Rinse the anchovies. Melt the butter in a small earthenware pot, heavy saucepan, or fondue pot over low heat. Add the garlic to the butter and briefly sautÄ; do not brown the garlic. Add the anchovies and gradually add the olive oil, stirring continuously for 10 minutes. When the mixture is smooth and well-mixed, it is done. Serve as a dip.
Notes: Quails are very popular in the game and hunting regions of Italy. Although considered "gourmet" food, quails are suitable for informal dining as well.
@
Wines:
Gattinara
Chianti
Barbarseco
@
Ing.:
Dry white wine 1 bottle
Fresh sage leaves 3
Fresh rosemary 1 sprig
Quails 6
Lemons 2
Streaky bacon 12 strips
Olive oil for basting
Salt and freshly ground pepper to taste
@
Tools:
Large baking dish
Lemon juicer
Barbecue grill
Skewers
Basting brush
@
Prep:
Put the wine, sage, and rosemary in a large baking dish. Place the quails in the marinade, cover, and refrigerate overnight. Turn the birds once.
Prepare the barbecue grill. Juice the lemons. Remove the birds from the marinade. Rub the inside and outside of the birds with lemon juice. Tie two strips of bacon together and around each bird. Place two birds on each skewer. Grill the birds, turning frequently, until tender and browned. Baste with olive oil. Season, to taste, with salt and pepper. Serve hot.
Notes: It was Christopher Columbus who first brought bell peppers to Spain. From there they were introduced to Italy. The best dishes with cooked bell peppers come from the south of Italy. In other parts of Italy, they are generally eaten raw.
@
Wines:
Red or white Chianti
@
Ing.:
Red bell peppers 8-10
Plum tomatoes 4
Garlic cloves 2-3
Onion 1
Dry white wine 1/4 cup
White wine vinegar 1 tbs
Salt and freshly ground pepper to taste
Olive oil 1/3 cup
Fresh basil for garnishing
@
Tools:
Chef's knife
Small knife
Saucepan
Slotted spoon
Cutting board
SautÄ pan with lid
Wooden spoon
@
Prep:
Roast, peel, and core the peppers or use cored and unpeeled peppers. Slice the peppers into strips. Blanch, peel, seed and dice the tomatoes. Peel and chop the garlic and onion.
Heat the oil in the sautÄ pan and cook the onion and garlic for 5 minutes over moderate heat. Add the peppers and cook for 10 minutes. Add the tomatoes. Cover and cook for 5 more minutes. Add the wine. Season with salt and pepper. Uncover and cook for 5 minutes. Serve hot or cold. Sprinkle with basil to garnish.
--------------------------------------------
!! 33
Bruschetta
(Grilled Bread with Tomatoes)
South
Apulia
1
1
00:10-20
0
0
3
Snack/Appetizer
Doughs/Vegetables
Notes: Bruschetta is very popular in Italy. It even has its own festival, the "Sagra," that is celebrated on the last Sunday in March. It is especially popular during the olive harvest when it is enjoyed grilled over an open fire.
@
Wines:
Dolcetto
Bardolino
@
Ing.:
Fresh thyme 1 sprig
Small tomato 1
Garlic cloves 2
Coarse bread 6 thick slices
Olive oil 6 tbs
Salt and freshly ground pepper to taste
@
Tools:
Chef's knife
Cutting board
Bowl
@
Prep:
Strip the thyme. Blanch, peel, seed, and chop the tomatoes into small cubes. Peel and mince the garlic.
Toast the bread under a grill. Distribute the olive oil and garlic over each slice. Next, add the tomatoes and thyme. Season, to taste, with salt and pepper. Sprinkle olive oil over the top and briefly place under the grill to warm. Serve immediately.
Notes: The best home-made pizza is that which is made on a pizza stone or an unglazed stone tile. However, both the tile and the oven will have to be preheated for an hour before baking for best results.
@
Wines:
Chianti
Barbera
Franciacorta Rosso
@
Ing. :
Dough:
Unbleached white flour 2 1/2 - 3 cups
Warm water 1 cup
Dry yeast 1 envelope
or 25 g fresh yeast
Salt pinch
Olive oil 1/4 cup
Filling:
Mortadella sausage 3/4 lb
Red bell pepper 2
Yellow bell pepper 2
Medium onions 3
Olive oil 4 tbs
Black olives 50 g
Salt and freshly ground pepper to taste
@
Tools:
Small bowl
Wooden spoon
Large bowls
Flour sifter
Plastic wrap
Kitchen towel
Electric mixer with dough hook (optional)
or Food processor (optional)
Baking sheet
Rolling pin
Chef's knife
Cutting board
Wire cooling rack
@
Prep:
Prepare the dough:
Place the warm water in a bowl and sprinkle the yeast over. Stir to dissolve it and let it stand for 5 minutes. Add the olive oil. You can now prepare the dough either by hand, with a heavy-duty electric mixer with a dough hook, or with a food processor.
By hand:
Mix the flour and salt together in a large bowl or on a work surface. Add the yeast mixture and mix until well blended. Turn the dough out onto a lightly-floured board. Knead it until it is smooth and elastic, adding more flour or water as necessary to achieve this.
By heavy-duty electric mixer:
Place the flour and salt in the bowl and mix on low speed. While mixing, add the yeast mixture and mix until the dough forms a smooth and elastic mass. Add more flour or water, as needed, to achieve this.
By food processor:
Place the flour and salt in a food processor and mix. While the machine is running, add the yeast mixture and process the dough until it is smooth. Add more flour or water, as needed, to achieve this.
Continue with making the dough:
Shape the dough into a ball. Place it in an oiled bowl, turning the dough to coat it. Cover it with plastic wrap and let it double in size, about 1 hour. Punch the dough down and divide it into four equal pieces. Roll each dough ball into a 10 inch/ cm circle. Let them rest, covered with a kitchen towel, for 30 minutes.
While the dough is rising, prepare the filling:
Chop the mortadella into small cubes. Halve, core, and dice the bell peppers. Peel and finely chop the onions. Heat the olive oil in a skillet over medium heat. Cook the peppers for 5 minutes and then add the onions. Lower the heat and continue to cook for 10 minutes. Pit the olives and stir them in with the sausage and cook for another 5 minutes. Season, to taste, with salt and pepper. Let the mixture cool before handling it.
Preheat the oven to 450í F/ 230í C.
Place the filling on one half of the pizza round. Fold the other half over, making a half-moon shape. Press the edges with moistened fingers to seal. Grease a large baking sheet. Arrange the calzone on the sheet. Bake, on the lowest rack, for 20-25 minutes, or until they are golden brown and puffy. Let them cool on a wire rack for 10 minutes before serving.
Notes: Caponata can be prepared in many ways: fish, asparagus, or artichokes are all variations found in Sicily.
@
Wines:
Soave
White Chianti
Galestro
@
Ing.:
Eggplant 1 1/2 lb/
Olive oil 1/4 cup/
Celery stalks 4
Onion 1
Large ripe tomatoes 2
or canned plum tomatoes 8 oz/
Salt and freshly ground pepper to taste
Large green olives 1/4 cup/
Large black olives 1/4 cup/
Sugar 1 tbs
Red-wine vinegar 1/2 cup/
Capers 1/4 cup/
Vegetable oil for frying
@
Tools:
Chef's knife
Colander
Olive pitter
Cutting board
Paper towels
Skillets
Slotted spoon
Wooden spoon
Saucepan
@
Prep:
Cube the eggplant into large pieces. Sprinkle them with salt and place them in a colander to drain. Leave them for 30 minutes.
In the meantime, chop the celery and peel and dice the onion. Pit and quarter the olives. Squeeze the eggplant to remove any excess liquid; dry them on paper towels.
Heat enough vegetable oil, over medium-high heat, to reach 1/2 inch/ 1.5 cm up the sides of a heavy skillet. When the oil is quite hot, pour some of the eggplant into the skillet and fry, stirring, until it is soft and brown. Brown on all sides and remove with a slotted spoon onto paper towels. Repeat until all the eggplant is fried. Fry the celery in the same manner as the eggplant.
Blanch, peel, seed, and dice the tomatoes. In another large skillet, heat in the olive oil over moderate heat. SautÄ the onion for 5 minutes and then add the tomatoes. Season, to taste, with salt and pepper. Simmer over low heat for 15 minutes, stirring frequently.
Heat the sugar and vinegar in a small pan over low heat. Add the capers and olives to the sugar/vinegar mixture and cook for 10 minutes. Stir this mixture into the tomatoes and then mix in the celery and eggplant. Turn off the heat. Transfer to a serving dish, sprinkle the top with parsley and serve warm or at room temperature.
Notes: The painter for whom this dish was named was exhibiting his work in Venice in 1961. Because of the reds in his work, this dish was created in his honor.
@
Wines:
Alto Adige
Barbaresco
Bardolino
@
Ing.:
Garlic cloves 2
Olive oil 1/2 cup
Salt and freshly ground pepper to taste
Aceto balsamico 1-2 tsp, to taste
Parmesan cheese 100 g in one piece
Thin slices of fillet of beef 320 g
Arugula small bunch
@
Tools:
Bowl
Small whisk
Glazing brush
Truffle shaver
or vegetable peeler
@
Prep:
Peel and halve the garlic cloves. Soak the garlic in the oil for at least 1 hour. Tear the arugula into large pieces and place it in a bowl. Remove the garlic from the oil and whisk in the salt, pepper, and aceto balsamico.
Arrange the meat on a serving plate. Pour 1/3 of the dressing over the arugula and toss some leaves on the center of each plate. Pour the rest of the dressing over the meat, brushing it to coat it all over. Using a truffle shaver or a vegetable peeler, shave off thin slices of cheese. Arrange the cheese slices over the meat and serve at once.
---------------------------------------------
!! 37
Carrot Salad
(Insalata di Carote)
Central
Marches
1
1
00:20
0
0
4
Vegetables
Side dish
Notes: This simple salad is quite refreshing and easy to make. It is best to use young sweet carrots.
@
Wines:
Dry red or white, depending on the main course being served.
@
Ing.:
Fresh chopped parsley 1-2 tbs
Bacon 150 g
Carrots 1 lb/500 g
Olive oil 4 tbs
Red-wine vinegar 1-2 tbs
Salt and freshly ground pepper to taste
@
Tools:
Chef's knife
Cutting board
Skillet
Wooden spoon
Slotted spoon
Paper towels
Small bowl
@
Prep:
Dice the bacon.
Fry the bacon in half the olive oil over moderate heat until it is crisp and brown. Transfer to paper towels to absorb any excess grease. When cool enough to handle it, crumble it.
Julienne the carrots. Mix the oil and vinegar in a small bowl. Place the carrots in a serving bowl and dress with the vinaigrette. Add the chopped parsley and toss. Let sit for 10 minutes so that the flavors can blend. Sprinkle with the bacon and season, to taste, with salt and pepper. Serve immediately.
-------------------------------
!! 38
Charcoal Maker's Spaghetti
(Spaghetti alla Carbonara)
Central
Lazio
1
1
00:15
00:15
0
4
Light meal
Pasta/Meat
Notes: No one knows the origins of this popular sauce: some claim the black pepper resembles charcoal, while others suggest charcoal-makers developed this hearty and simple sauce for a fast and flavorful meal. In any case, it is one of Rome's signature dishes.
@
Wines:
Lambrusco
Montepulciano d╒Abruzzo
@
Ing.:
Spaghetti 1 lb/500 g
Lean bacon /150 g
Eggs 4
Grated Parmesan cheese /50 g
Grated Pecorino-Romano cheese /50 g
Butter 2 tbs
Salt and freshly ground pepper to taste
Heavy cream (optional) 2-4 tbs
@
Tools:
Chef's knife
Cutting board
Large skillet
Small skillet
Small bowl
Wooden spoon
Pasta pot
Colander
@
Prep:
Beat the eggs in a bowl and season, to taste, with pepper. Add half the grated cheese to the eggs and mix well. If desired, a small amount of cream may be added to the egg mixture. This is not in the traditional preparation but it is often made this way.
Bring lightly-salted water to a boil for the pasta. Cook the pasta "al dente." Be careful not to overcook the pasta. When done, drain it.
In the meantime, chop the bacon. Melt butter in a large skillet and fry the bacon, over high heat, until it is golden brown. Add the pasta to the bacon. Remove the pan from heat. Add the egg/cheese mixture, stirring quickly to combine. The eggs should not be allowed to curdle. Sprinkle the remaining cheese over and a little of the bacon. Season, to taste, with salt and pepper. Serve at once.
------------------------------
!! 39
Cheesecake
(Torta di Ricotta)
North
Friuli
1
2
00:10
00:40
Rest time: 30 minutes
8-10
Dessert
Sweets
Notes: Any type of candied fruit can be used in this light Austrian-inspired cheesecake.
@
Wines:
Red Chianti
Moscato d╒Abruzzo
@
Ing.:
Ricotta cheese 1 k
Heavy cream 1/3 cup/75 ml
Sugar 100 g
Salt pinch
Flour 1 tbs
Grated orange rind 1 orange
Egg yolks 4
Candied orange peels 3 tbs
Pine nuts 2 tbs
Butter for greasing
@
Tools:
Grater
Chef's knife
Cutting board
Bowl
Whisk
Cake tin ( /26 cm round)
Rubber spatula
@
Prep:
Preheat the oven to 350í F/ 180í C. Grease the cake tin. Dice the orange peels and reserve 1/3 of them. Chop the remaining 2/3. Mix all the ingredients together in a bowl.
Pour the mixture into the greased tin. Sprinkle the reserved candied peels over the top of the cheese mixture.
Bake for 40 minutes or until golden-brown and set. Check for doneness. Let cool for 30 minutes before serving.
-------------------------------------------------
!! 40
Chickpea Soup
(Zuppa de Ceci)
Central
Marches
2
1
00:25
12:00
Rest time: 1 hour and 30 minutes
6
Light meal
Vegetables/Soup
Notes: Chickpeas are eaten throughout Italy, but they are particularly popular in the south of Italy.
@
Wines:
Sassicaia
Vino Nobilo di Montepulciano
@
Ing.:
Dried chickpeas 10 oz/300 g
Large onion 1
Garlic cloves 2
Celery stalk 2
Small carrot 2
Ripe tomatoes 4
Olive oil 3 tbs
Vegetable or meat stock (preferably home-made) 3 1/2 pints/2 L
Fresh rosemary 1 sprig
Fresh spinach 1 lb/500 g
@
Tools:
Large bowl
Colander
Chef's knife
Cutting board
Wooden spoon
Skillet
Ladle
@
Prep:
Sort the chickpeas, discarding any dark beans. Soak the chickpeas in a large, covered bowl overnight. Drain and rinse.
Peel and dice the onion, garlic, and carrots. Thinly slice the celery. Blanch, peel, seed, and coarsely chop the tomatoes. Strip and chop the rosemary.
Heat the olive oil in a skillet over medium heat. SautÄ the garlic, onion, carrot, and celery for 5 minutes. Place the chickpeas, stock, and tomatoes in a large pot and bring it to a boil. Add the vegetables and then reduce the heat to a simmer. Add the rosemary. Season, to taste, with salt and pepper.
Cook for 1 1/2 hours, stirring occasionally. Wash, drain, and chop the spinach. Add the spinach in the last few minutes of cooking. Serve hot.
---------------------------------------
!! 41
Devil's Chicken
(Pollo alla diavola)
Central
Tuscany
2
1
00:15
01:00-02:00
Rest time: 20 minutes
4
Main dish
Meat
Notes: This dish is called "devil's chicken" because of the way the flames lick up as if up from a devil's lair when it is cooked over an open fire in the traditional Tuscan way.
@
Wines:
Sassicaia
Red Chianti
White Friuli
@
Ing.:
Spring chicken 4 (2 lbs/ each)
Lemon 1-2
Olive oil 1/2 cup/
Salt and freshly ground pepper to taste
@
Tools:
Chef's knife
Cutting board
Lemon juicer
Heavy weight
Meat mallet
Two large plates
Barbecue grill (optional)
or baking sheet
@
Prep:
Cut the chicken through the breast bone, without cutting all the way through. Open it like a book. Slightly flatten the chicken with a meat mallet. Squeeze the lemons. Rub the chicken with the lemon juice, reserving some of the juice.
Next, rub the chicken with the olive oil and season with pepper. Rub two large plates with lemon juice. Place the chicken on one plate and place the other plate on top. Place a heavy weight on top of the plate and refrigerate it for 1-2 hours.
Preheat the broiler or prepare the barbecue grill. If using a broiler, place the chicken on a baking sheet. Once again, brush the chicken with olive oil. Broil the chicken until the underside is brown and crispy. Turn over and cook in the same way. Serve hot.
-----------------------------------------------
!! 42
Florentine T-Bone Steak
(Bistecca alla Fiorentina)
Center
Tuscany
3
1
00:05
00:15-20
0
2
Main dish
Meat
Notes: Tuscany is well-known for its beef; it is considered by many to be the best in the world. The animals are fed on a special diet to produce a most flavorful meat. Tuscany is also renowned for perfecting the art of the grill.
@
Wines:
Barolo
Barbaresco
Montepulciano d╒Abruzzo
@
Ing.:
T-Bone steaks 2 ( /1-1 1/2 k each)
Lemon 1/2
Salt and freshly ground pepper to taste
Olive oil, optional
@
Tools:
Charcoal grill (preferably)
or broiler
Broiling pan (for broiling)
Basting brush
@
Prep:
If using an outdoor grill, wait until the coals are gray. If using an indoor grill, preheat it.
Season with pepper, if desired, and cook to taste (3 minutes per side for medium-rare), and drizzle with olive oil, basting occasionally. Turn the steaks once during cooking.
Transfer the meat to a serving plate and sprinkle with salt, if desired. Serve with (unsqueezed) lemon.
Notes: Focaccia can be shaped in a variety of ways and can be flavored with difference herbs pressed into the dough. Top it with sliced onions or pine nuts for delicious variations.
@
Wines:
Barbera
Bardolino
Lambrusco
@
Ing.:
Dried yeast 1 tbs
Warm water 1 cup/250 ml
Olive oil 2 tbs
White all-purpose flour 3 - 3 1/2 cups/375-435 g
Salt 1/2 tsp
Coarse salt as desired
Fresh rosemary sprigs 2
@
Tools:
Small bowl
Large bowl
Kitchen cloth
Baking sheet
@
Prep:
Pour the warm water into a small bowl and sprinkle in the yeast. Leave the yeast for 10 minutes. Add the oil, salt, and approximately 2/3 of flour to the yeast water. Mix it with your hands until it is well-combined. Turn the dough out onto a floured surface and continue to add more flour, kneading it until the dough is smooth and elastic. Shape the dough into a ball and place it in a larger greased bowl. Cover it with a kitchen towel and let rise for 1 hour.
Preheat the oven to 450í F/ 230í C.
Punch the dough down and lightly knead it. Using a rolling pin and your hands, form either 1 large circle or two smaller ones. Pat the rounds flat and place them on an oiled baking sheet.
Strip the rosemary. Brush the top with olive oil. Sprinkle coarse salt and the rosemary over the top. Bake in a hot oven until they are browned and cooked through; they should sound hollow when tapped. Let cool for 15 minutes before serving.
-------------------------------------------
!! 44
Gnocchi Roman Style
(Gnocchi alla Romana)
Central
Lazio
1
1
00:25
00:45
Rest time: 2-12 hours
4
Light meal
Pasta
Notes: Gnocchi di polenta are not as well-known as potato gnocchi but they are quite delicious and easy to make.
@
Wines:
Rosso de Montepulciano
Rosso Conero
@
Ing.:
Egg yolks 2
Ground nutmeg pinch
Milk 1 pint/475 ml
Water 3/4 pint/
Salt pinch
Butter 1 tbs + for greasing
Semolina 9 oz/250 g
Freshly grated Parmesan cheese 2 tbs
@
Tools:
Bowl
Saucepan
Wooden spoon or whisk
Shallow tray
Baking pan
Spatula
Chef's knife
Cutting board
Cookie cutter (2 inch/ 5 cm diameter)
@
Prep:
Separate the eggs and reserve the yolks. Using a fork, beat the yolks, nutmeg, and grated Parmesan cheese. Bring the milk, water, salt, and butter to a boil in a saucepan over moderate heat. Reduce to a simmer. Slowly pour in the semolina in a thin stream, stirring with a wooden spoon or whisk. Cook, stirring, for 15-20 minutes. Remove the pan from the heat and add the egg yolk mixture. Mix well.
Wet a shallow tray and spread the semolina in a 1/2 inch/1 cm thick layer. Smooth the surface with a moistened spatula. Cover and let cool for at least 2 hours, and up to 12.
Preheat the oven to 400í F/ 200í C.
Using a cookie cutter, or a glass, cut the gnocchi into circles. Grease a baking dish with butter. Arrange the circles in the dish so that they overlap slightly. Sprinkle with additional grated Parmesan cheese and bake for 20 minutes, or until golden brown. Serve when hot.
------------------------------------------------
!! 45
Green Gnocchi
(Gnocchi Verdi)
North
Trentino Alto Adige
1
2
00:50
00:10
Rest time: 2 hours
4
Light meal
Pasta/Vegetables
Notes: This gnocchi, made with spinach and ricotta cheese can also be made with rice from the region.
@
Wines:
Rosso de Montepulciano
Rosso Conero
@
Ing.:
Frozen chopped spinach 400 g
Ricotta cheese 1 cup/200 g
Eggs 2
Salt 2 tsp
Ground nutmeg 1/4 tsp
Grated Parmesan cheese 1/2 cup/50 g
Flour for dredging
@
Tools:
SautÄ pan
Colander
Chef's knife
Cutting board
Food mill, optional
Baking dish
Bowl
Wooden spoon
Pasta pot
Slotted spoon
@
Prep:
Preheat the oven to 400í F/ 200í C. SautÄ the frozen spinach in a dry pan over low heat until thawed. Remove the spinach and *SQUEEZE* any excess water out with your hands by pressing it in a colander. *CHOP* the spinach or use a food mill. Spread the spinach in a baking dish and let it dry in the oven for a few minutes. Let the spinach cool.
*COMBINE* the ricotta cheese, spinach, eggs, salt, nutmeg, and cheese in a bowl. Mix well. Slowly add the flour. You may need to add more, depending on how much water is left in the spinach. The mixture should be thick and hold together. Let the spinach mixture rest for 2 hours.
Bring lightly-salted water to a boil in a pasta pot. Cut out *PIECES* of the spinach mixture between your fingers and mould it into bullet-shaped pieces. Roll each piece in flour. When the water comes to a boil, reduce the heat to medium.
*COOK* the gnocchi in small batches. When they float to the top, they are done. Remove the gnocchi with a slotted spoon and transfer them to a serving plate.
Serve hot with butter and extra Parmesan cheese. To keep the gnocchi warm, place the dish in a warm oven until they are all cooked.
Notes: Italians love artichokes and there are many ways to prepare them: young artichokes are eaten raw; artichoke bottoms are marinated and/or stuffed; or, they are baked or fried as in this recipe.
@
Wines:
Rosso di Montalcino
Red Friuli
@
Ing.:
Medium-size artichokes 6
White wine 1/2 cup/
Lemon 1
Garlic cloves 2
Olive oil 2 cups
Water 1 1/2 cups/
Coarse salt
Salt and freshly ground pepper to taste
@
Tools:
Lemon juicer
Small, sharp knife
Large bowl
Paper towels
SautÄ pan
@
Prep:
Peel and chop the garlic cloves. Juice the lemon and reserve the liquid. Trim away the rough leaves at the bottom of the artichokes. Remove the stems. Cut away the upper third of each artichoke; open the leaves with your fingers. Scoop out and discard the hairs with a spoon. Sprinkle coarse salt between the leaves.
Heat the olive oil in a sautÄ pan and carefully place the artichokes in a layer. Cook for approximately 25 minutes on medium heat, sprinkling a little water occasionally.
Remove the artichokes from the pan and turn the heat to high. Stick a fork in the stem side of each artichoke and dip them into the hot oil for a few seconds (so that the leaves open).
Dry the artichokes on paper towels and serve immediately with fresh lemon juice and crushed garlic cloves.
Notes: Any small fresh berries can be used in this dish. For example, blackberries, elderberries or raspberries.
@
Wines:
Brunello di Montalcino
Barolo
@
Ing.:
Thinly sliced lamb cutlets 12
Onion 1
Lemon juice 1/3 cup
Heavy cream 2 tbs
Olive oil 1/3 cup
Fresh sage 1 sprig
Celery 2
Salt and freshly ground pepper to taste
Cognac 1/3 cup
Dry white wine 1/2 cup
Fresh small cleaned mixed berries such as raspberries, blackberries 200 g
@
Tools:
Chef's knife
Cutting board
Non-reactive dish
Skillet
Spatula
Aluminum foil
@
Prep:
Trim the fat from the cutlets. Thinly slice the onion. Place the meat in a non-reactive dish and sprinkle the onion, sage, salt, and pepper over it. Pour a splash of lemon juice and olive oil over and cover and let sit for 1 hour. Remove the meat from the dish and pat it completely dry.
Heat some olive oil in a skillet and fry the cutlets over medium-high heat until they are cooked medium-rare. Pour the cognac over and ignite it, being sure to remove it from the heat.
Transfer the meat to a plate and tent it with foil to keep it warm. Pour the wine into the skillet and scrape the pan. Cook over high heat until the liquid is reduced by half. Add the berries and season with salt, pepper, lemon juice and cream. Heat through and then spoon over the cutlets. Serve hot.
------------------------------------------------
!! 48
Artichoke Lasagna
(Lasagne con Carciofi)
North
Emilia-Romagna
2
2
00:45
00:20
Rest time: 5 minutes
8-12
Main dish
Pasta/Vegetables
Notes: Artichokes were first cultivated in Sicily and by 400 A.D. they were already cultivated in northern Italy.
@
Wines:
Alto Adige
Frascati
Soave
@
Ing.:
Artichokes 10
Lemon juice 1/3 cup
Butter 50 g
Fresh lasagne sheets
6 leaves
or 1 package of dried
Light cream 1/2 cup
(BÄchamel)
Butter 50 g
Flour 50 g
Milk 1 L
Salt and freshly ground pepper to taste
Grated Parmesan cheese 200 g
Shredded mozzarella cheese 200 g
@
Tools:
Chef's knife
Cutting board
Bowls
Skillet
Saucepan
Wooden spoon
Baking dish
@
Prep:
Prepare the artichoke hearts:
Slice the artichokes and place them in a bowl containing cold water and half the lemon juice. Heat the butter in a skillet over moderate heat. Add the artichokes and cover with water. Season with salt. Cook for 30-40 minutes until most of the water evaporates and the artichokes are tender.
Prepare the BÄchamel:
Melt the butter over moderate heat in a saucepan. Stir in the flour. When it leaves the sides of the pan, gradually add the milk, while whisking constantly until a smooth, thick sauce is formed. Season with salt and pepper. Combine the cheeses in a bowl.
Preheat the oven to 400í F/ 200í C. Pour the cream into a baking dish. Line the bottom with pasta sheets. Spread some of the BÄchamel over the pasta. Arrange some of the artichokes over the sauce. Sprinkle with some cheese. Continue to layer in this way using up all the artichokes and the pasta but reserving 1/4 of the BÄchamel and the cheese.
Combine the remaining BÄchamel and cheese and spread it over the top. Bake for 20 minutes. Allow the lasagne to sit for 5 minutes before serving.
------------------------------------------------
!! 49
Meatloaf
(Polpettone al forno)
North
Friuli
2
1
00:45
01:00
0
8
Main dish
Meat
Notes: Although not typically associated with Italian cooking, meatloaf is actually quite popular with home cooks throughout the country.
@
Wines:
Chianti
Red Friuli
@
Ing.:
Ground lean beef 1 1/4 lb
Thinly sliced bacon 1/4 lb
Onion 1
White bread slices 2
Emmenthal cheese 1/4 lb
Pistachio nuts 1/2 cup
Grated lemon rind 1/2 tsp
Mascarpone cheese 1/4 cup
Eggs 2
Vegetable oil 2 tbs
Grated Parmesan cheese 1/2 cup
Dry white wine 1/2 cup
Butter 4 tbs
Salt, pepper, cinnamon, nutmeg pinch each
Italian parsley garnish
Flour to coat
@
Tools:
Chef's knife
Cutting board
Large bowl
Wooden spoon
Food processor, blender,
or spice grinder
Skillet
Spatula
Loaf pan
Aluminum foil
@
Prep:
Peel and finely chop the onion. Coarsely chop the bacon. Dice the Emmenthal cheese. Place the ground meat, onion, cheese, and lemon rind in a large bowl and mix well with a wooden spoon.
Preheat the oven to 400í F/ 200í C.
Shell and grind the pistachio nuts to a powder and add them to the meat mixture. Add the mascarpone cheese, grated Parmesan cheese, and eggs. Season with salt, pepper, and nutmeg. Mix well and form into a roll, about 3 inches/ 8 cm round. Coat with flour.
Heat the oil in a skillet and fry the loaf over medium heat. When one side is browned, gently turn it with a spatula until it is browned on all sides.
Place the meat in a loaf pan and bake, covered with aluminum foil, for 1 hour. Fifteen minutes before the loaf is done, remove the aluminum foil. Add the wine, baste with any pan juices, and dot with butter. Complete baking, occasionally basting. When done, garnish with parsley and serve hot.
Notes: The minestrone of Genova is distinguished by the generous use of herbs in its preparation. As the olive oil or Liguria is especially light, a French virgin olive oil can be substituted when making Ligurian dishes.
@
Wines:
Barbaresco
Gattinara
Red Friuli
@
Ing.:
Pesto:
Fresh basil leaves, stems removed 3 large bunches
Trenette, linguine or any soup pasta 1 1/2 lbs/750 g
Garlic cloves 5
Pine nuts 1/4 cup/
Coarse salt 1/2 tsp
Olive oil 10 tbs
Freshly grated Pecorino-Romano cheese 1 tbs
Freshly grated Parmesan cheese 3 tbs
Dried cannelloni beans 1/2 cup/
Salt pinch
Water /4 L
Carrots 2
Zucchini 3
Onion 1
Celery stalks 2
Butter 2 tbs
Olive oil 1/3 cup
Ripe tomatoes 2
Large potato 1
Macaroni 1/2 lb
Freshly grated Parmesan cheese 2 oz/
@
Tools:
Large bowl
Colander
Medium-size saucepan
Skillet
Large saucepan
Vegetable peeler
Chef's knife
Cutting board
Wooden spoon
@
Prep:
Prepare the pesto:
Rinse and dry the basil leaves. Peel and coarsely chop the garlic. Coarsely chop the pine nuts. Place the salt, garlic, basil, and pine nuts in a mortar. Mash with a pestle until smooth. Add the grated cheeses. Slowly add the olive oil, blending it, until it becomes creamy. Alternately, this can be done in a blender.
Soak the beans in water overnight. Rinse, drain, and sort them. Place the beans in a saucepan and cover them with lightly-salted water. Cook the beans until tender, but firm, about 45 - 1 1/2 hours. Drain the beans. Reserve the cooking liquid.
Wash, trim, and peel the carrot and zucchini. Chop the onion. Slice the carrot and zucchini into rounds. Slice the celery. SautÄ the vegetables in the butter in a skillet over moderate heat for 5 minutes.
Place the beans in a large saucepan or stockpot. Add /4 L of cooking liquid to the beans, adding water if necessary. Add the carrots and onion and half of the olive oil. Bring to a boil and then reduce the heat; simmer for 1 hour.
Blanch, peel, and seed the tomatoes. Peel and cube the potato. Add these to the soup after the first hour of cooking. Continue to cook for 30 minutes. Add the macaroni during the last 10-12 minutes of cooking so that it cooks "al dente."
Remove from heat and stir in half the pesto sauce, the remaining olive oil, and the cheese. Season, to taste, with salt and pepper. Place a dollop of the remaining pesto sauce atop each bowl and serve at once.
Notes: This popular bread, which originated in Puglia, is popular throughout Italy. Black olives are actually overripe olives.
@
Wines:
Red or white Friuli
Chianti
@
Ing.:
Milk 1 cup/
Fresh active dry yeast 15 g
or dry yeast 7 g
White, unbleached flour 3 cups/
Olive oil 1/4 cup
Salt 1 tsp
Pitted black olives 3/4 cup/
Sugar 1 tsp
@
Tools:
Saucepan
Electric mixer with dough hook (optional)
Kitchen towel
Bowl
Baking sheet
Wire rack
@
Prep:
Gently heat the milk in a saucepan until it is lukewarm. Place it in a bowl and sprinkle the yeast over, stirring to dissolve. Let sit for 10 minutes. You can make the dough by hand or with a heavy electric mixer with a dough hook.
By hand:
Place the flour on a lightly-floured work surface; make a well in the center. Pour in the yeast mixture, a little at a time. Add the salt, sugar and oil and mix with your hands, drawing in more flour as you go. Knead the dough until it is smooth and elastic, for about 10 minutes. Add more flour or water as necessary to achieve this.
By heavy-duty mixer:
Place the flour, sugar and salt in the bowl. On low speed, add the yeast mixture, salt, and the oil. Mix until the dough is smooth and comes away from the sides of the bowl. Turn the dough out onto a floured work surface and knead it briefly, adding more flour or water, as necessary.
Add the olives to the dough, kneading it until all the olives are evenly distributed and well incorporated. Shape the dough into a ball and place it in a greased bowl, turning the dough to coat it with oil. Cover with a kitchen towel and let it rise until it doubles in size, about 2 hours.
Punch the dough down. Shape it into a loaf and place it on an oiled baking sheet. Cover with a kitchen towel and let it rest for 20 minutes.
Preheat the oven to 375í F/ 190í C. Grease a baking sheet. Bake for 30 minutes or until it is golden-brown and hollow sounding when tapped. Cool on a wire rack before serving.
Notes: Some of the most delicious onions in Italy come from Piedmont where onion dishes are, therefore, quite popular.
@
Wines:
Chianti
Gattinara
Sassicaia
@
Ing.:
Large onions 3
Butter 50 g
Flour 50 g
Chicken or beef stock, preferably home-made 4 1/4 qts/1 1/4 4 L
Dry white wine 100 ml
Egg yolks 2
Light cream 100 ml
Grated Pecorino cheese to taste
Fresh chopped parsley medium-sized bunch
Buttered toast wedges accompaniment
@
Tools:
Stock pot with cover
Chef's knife
Cutting board
Wooden spoon
Whisk
Bowl
@
Prep:
Peel and finely slice the onions. Heat the butter in the pot over moderate heat and cook the onions until they are golden-brown.
Sprinkle the flour over the onions and stir well. Gradually add 1/4 of the stock to the pot, mixing all the time. Add the wine and the rest of the stock. Cover and cook for 45 minutes.
In a bowl, whisk together the egg yolks and cream. Whisk some of the hot soup into the cream mixture. Remove the soup from the heat and stir in the cream mixture.
Chop the parsley. Serve the soup with buttered toast wedges and grated pecorino cheese. Sprinkle the parsley over each serving.
----------------------------------------------
!! 53
Orange Salad
(Insalata di Arancie)
South
Calabria
1
1
00:20
0
0
4
Side dish
Vegetables
Notes: For a less strong onion taste, soak the onion rings in ice water for a few minutes.
@
Wines:
Wines are not recommended, as they will contrast with the flavors of the salad.
@
Ing.:
Seedless oranges 5
Red onion 1
Anchovy fillets 4
Olive oil 4 tbs
Salt and freshly ground pepper to taste
Fresh chopped parsley optional, garnish
Capers 1 tsp
@
Tools:
Bowls
Chef's knife
Cutting board
Wooden spoon
@
Prep:
Peel the oranges and cut them into thin rounds. Tilt the cutting board to collect any juice and reserve it in a small bowl. Arrange the slices on a serving plate.
Peel the onion and cut it into equally thin rounds; separate the rings. Place the rings on the oranges. Chop the anchovy fillets into small pieces and place them between the rings.
Mix the orange juice with the sugar and olive oil. Add a pinch of salt and pepper. Spoon the sauce over the salad and let sit for 10-15 minutes before serving to let the flavors blend. Sprinkle capers and parsley over the salad and serve.
Notes: There is some debate as to include tomatoes in ossobuco or not. Traditionally, in Milan, tomatoes are not included as they tend to offset the taste of the gremolata. However, it is common to find ossobuco made with tomatoes. It is always, however, served with risotto alla milanese.
@
Wines:
Barolo
Barbera d╒Asti
Carmignano
@
Ing.:
Carrot 1
Small red onion 2
Celery stalk 1
Garlic clove 1
Olive oil 2 tbs
Butter 4 tbs
Flour for dredging
Veal shank 6 pieces (2-3 inch/5-7 1/2 cm thick slices)
Grated lemon rind 1 tsp
Dry white wine 1/2 cup/
Fresh thyme sprig
Salt and freshly ground pepper to taste
Tomato paste 1 tbs
Lemon zest 1 1/2 tsp
@
Tools:
Large heat-proof casserole with lid
Wooden spoon
Slotted spoon
Strainer
Chef's knife
Cutting board
Shallow dish
Spatula
@
Prep:
Prepare the ossobuco:
Finely chop the carrot, onions, celery, and garlic. Heat the oil in the casserole over moderate heat. SautÄ the vegetables for 10 minutes, stirring occasionally.
In the meantime, dredge the veal shanks in flour, coating the meat thoroughly. Shake off any excess. Remove the vegetables from the pan and then add the meat. Brown on all sides, turning once, for about 10 minutes. Season, to taste, with salt and pepper.
Return the vegetables to the pan. Pour half the wine into the casserole and bring the mixture to a boil. Add the thyme and lemon rind. Cook until the wine evaporates, about 2-3 minutes. Add the remaining wine.
Dilute the tomato paste with a little water. Pour this into the casserole. Reduce the heat to low. Cover and cook for 2 hours. Occasionally baste the meat with the pan juices but do not turn the meat over or the marrow will run out. Add a small amount of water if necessary.
Prepare the gremolata:
Peel and crush the garlic clove. Chop the parsley and sage leaves. Mix all the ingredients together in a small bowl. Arrange the ossobuco on a large serving dish and sprinkle the gremolata over the top.
-----------------------------------------------
!! 55
Christmas Cake
(Panettone)
North
Lombardy
2
2
00:25
03:40
Rest time: 30 minutes
8
Dessert
Sweets
Notes: The origins of this cake, traditionally served at Christmas, go back to the Middle Ages. The top of the cake was always traditionally marked with the sign of the cross. If you like, do this with a sharp knife, before brushing the top with melted butter and then bake. This cake will be good for 2 weeks and tastes even better after it has "aged."
@
Wines:
Moscato d╒Asti
Marsala
Vin Santo
@
Ing.:
Raisins 1 cup/
Dried figs 6
Brandy 1/3 cup/
Melted butter 1/3 cup
Sugar 1/2 cup/
Eggs 3
Egg yolks 2
Salt 1/2 tsp
All-purpose flour 5 cups/
Chopped candied orange peel 1/3 cup
Grated rind of 1 lemon
Vanilla extract 1 tsp
Fresh yeast 20 g
or dry active yeast 10 g
Warm water 1/2 cup/
@
Tools:
Chef's knife
Cutting board
Bowls
Wooden spoon
Slotted spoon
Baking dish or Charlotte mould
Kitchen towel
@
Prep:
Trim and coarsely chop the figs. Place the raisins, figs, and brandy in a bowl and soak them for at least 2 hours, or for as long as overnight. Sprinkle the yeast over the warm water, stirring to dissolve. Let sit for 10 minutes.
In a large bowl, combine the butter, sugar, whole eggs, egg yolks, and salt. Pour in the yeast mixture and stir until smooth. Add the lemon rind and vanilla. Mix in half the flour, keeping the dough smooth and elastic. Add in more flour until the dough pulls away from the sides of the bowl, but is still pliable and soft. Turn the dough out onto a floured work surface and knead it for 10 minutes. Cover it with a kitchen towel and let it rest for 10 minutes.
Pat the dough into a circle. Drain the raisins and figs and sprinkle them with flour. Place them, along with the diced orange peel, on top of the dough and then gently incorporate them into the dough with your fingers. Knead the dough until all the ingredients are uniformly distributed. Place the dough in a greased bowl, turning to coat all sides. Cover and let rise for 2 hours, or until doubled in size.
Fifteen minutes before the rising is finished, preheat the oven to 400í F/ 200í C. Turn out the dough onto a lightly-floured surface and briefly knead. Grease a large baking dish, or a Charlotte mould and place the dough inside. Brush the top with butter and let the dough rise again, this time for 1 1/2 hours. Mark the dough with a cross, brush with melted butter once again, and bake for 10 minutes.
Reduce the oven temperature to 350í F/ 180í C and then continue to bake for 20 minutes. Cool thoroughly on a wire rack before serving.
Notes: Panna cotta can also be flavored with eau-de-vie or coffee. Fresh fruits makes excellent accompaniments to this refreshing dessert.
@
Wines:
Vin Santo
Moscato d╒Asti
Marsala
@
Ing.:
Lemon 1
Gelatin sheets 15 g or 7 sheets
Vanilla bean 1
Lemon juice 1 tbs
Heavy cream 1 quart/
Water 1/2 cup/
Light rum 5 tbs
Sugar 1 cup/
Confectioners' sugar 4 oz + 1 tbs
@
Tools:
Heavy saucepan
Small knife
Small bowl
Wooden spoon
12 individual moulds (each 1/2 cup/ g)
Enamel saucepan
Chilled metal bowl
Ladle
Whisk
@
Prep:
Split the vanilla bean. Soften the gelatin in warm water.
Peel off the lemon rind in large strips.
Heat half the cream, the confectioners' sugar, a lemon peel strip, and vanilla bean in a heavy saucepan over medium heat. Add the rum, and softened gelatin and remove the lemon peel strip and vanilla bean. Transfer the mixture to a large bowl and let cool for 1 hour.
Prepare the caramel:
Butter the moulds. Heat the sugar and water over moderate heat. Mix to dissolve the sugar. When it begins to boil, stir in the lemon juice and reduce the heat. The syrup should begin to thin. Once pale brown, turn off the heat and evenly distribute the caramel into the moulds and let cool. Whisk the remaining cream in a chilled metal bowl. Whisk in 1 tbs of confectioners' sugar and beat until stiff peaks form. Gently, using a rubber spatula, fold it into the cooled cream.
Use a ladle to spoon the cream into the moulds. Tap them gently to even out the mixture. Refrigerate for 2 1/2 hours. Remove and unmould onto individual plates and serve immediately.
Notes: ╥Ricotta╙ means ╥recooked╙ in Italian and refers to the fact that it is made from the whey that remains after making cheese. Technically, it is not a cheese at all!
@
Wines:
Red or white Chianti
@
Ing.:
Medium green peppers 6
Ricotta 1 -1/2 cups
Italian breadcrumbs 3/4 cup
Romano cheese 1/4 cup
Chopped parsley several sprigs
Salt and freshly ground pepper to taste
Chicken broth 1-1/2 cups
@
Tools:
Chef╒s knife
Small knife
Cutting board
Bowl
Spoon
Large baking dish
Aluminum foil
@
Prep:
This recipe comes from the Journal of Italian Food & Wine ⌐ Winter 1995.
Cut off the tops of the pepper. Clean out the seeds and wash with cold water. Grate the cheese.
Preheat the oven to 350í F/ 180í C.
Combine the remaining ingredients in a bowl except for the broth. Stuff peppers with the mixture.
Place the stuffed peppers standing upright in a large baking dish for moisture. Cover, and bake for one hour, or until the peppers are soft.
-------------------------------------------
!! 58
Pasta and Bean Soup
(Pasta e Fagioli)
North
Veneto
2
1
00:20
12:00
Rest time: 3 hours and 15 minutes
4
Light meal
Vegetables/Pasta/Soup
Notes: In some parts of Italy, olive oil is added to the soup just before serving. A bit of fresh chopped rosemary can also be added to season the soup.
@
Wines:
Tignanello
Chianti
@
Ing.:
Dried cannellini beans /300 g
Onion 1
Garlic clove 1
Carrot 1
Celery stalk 1
Unsmoked ham hock 1
Beef stock (preferably home-made) 7 cups/
Dried macaroni, spaghetti or any soup pasta /200-250 g
Fatty bacon or pancetta 2 oz/
Olive oil 1/4 cup
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese to taste
@
Tools:
Large bowl
Colander
Stockpot with lid
Chef's knife
Cutting board
Wooden spoon
Blender
@
Prep:
Soak the beans overnight. Drain, rinse, and sort them. Peel and coarsely chop the onion, garlic, and carrot. Chop the celery.
Cook the vegetables in a large stockpot, over moderate heat, in olive oil until they are transparent. Add the beans, stock. and the ham hock. Bring to a boil. Cover and simmer until the beans are tender - about 3 hours.
Remove half the beans and purÄe in a blender. Return the purÄe to the soup and mix well. Add the pasta and season, to taste, with salt and pepper. It may be necessary to add some water if the soup is too thick. Mix well and cook until the pasta is "al dente," about 10 minutes. The soup should be quite thick.
Chop the bacon and divide it among the bowls. Ladle the soup over and drizzle, if desired, with olive oil. Offer Parmesan cheese on the side.
Notes: Just about all of the recipes in Italy which feature broccoli originate in the south. There, it is often referred to as "cavolfiore." Ditali (1/2 inch/1.25 cm long) tubular pasta are traditionally used with vegetable-based sauces.
@
Wines:
Orvieto
White Chianti
@
Ing.:
Green olives 4 oz/125 g
Broccoli 1 1/2 lb/700 g
Small dry red chili pepper 1
Garlic cloves 2
Olive oil 5
Anchovy fillet 8
Dried short macaroni 12 oz/350 g
Salt and freshly ground pepper to taste
@
Tools:
Olive pitter
Chef's knife
Cutting board
Pasta pot
Skillet
Colander
Wooden spoon
Bowl
@
Prep:
Pit the olives. Cut the broccoli into florets. Bring a large pot of lightly-salted water to a boil. Cook the broccoli for 2-3 minutes. Remove it, drain and refresh it. Reserve the cooking liquid for the pasta.
Cook the pasta "al dente." Drain it and set it aside. Crush the chili pepper.
Heat the olive oil in a skillet over moderate heat. Peel the garlic and sautÄ it for a few minutes. Remove the garlic. Add the anchovies, mashing them with the back of a wooden spoon. Add the pasta and mix well. Stir in the olives, broccoli, and chili pepper. Season, to taste, with salt and pepper. Heat through and serve.
Notes: The *CHITARRA* is a special tool from Abruzzi. Wires are stretched over a wooden frame to create a fettucine-like pasta.
@
Wines:
Barbaresco
Barbera d╒Asti
@
Ing.:
Pasta:
Dried or fresh linguine/penne or homemade:
Unbleached white flour 1 1/2 cups
Eggs 2
Salt pinch
Sauce:
Fresh rosemary 1 sprig
Small onion 2
Garlic clove 1
Lard 1/4 cup
Lamb shoulder or leg 10 oz
Dry white wine 1/4 cup
Salt and freshly ground pepper to taste
Ripe tomatoes 500 g
@
Tools:
Chittara (optional)
or pasta machine
Rolling pin
Kitchen towel
Fork
Cutting board
Chef's knife
Blender
Skillet with lid
Pasta pot
@
Prep:
Prepare the sauce:
Strip the rosemary. Peel and finely dice the onion. Peel and mince the garlic. Cube the lamb into small chunks. Heat the lard in a skillet over moderate heat. SautÄ the onion, garlic, and rosemary. When the onion begins to change color, add the meat. Brown the meat on all sides. Add the wine and cook until it evaporates. Season, to taste, with salt and pepper.
In the meantime, blanch, peel, and seed the tomatoes. Place the tomatoes in a blender and purÄe. Add the purÄe to the lamb mixture. Simmer, covered, over low heat for an hour. If the mixture becomes too dry, add water as necessary.
Prepare the pasta:
Place the flour and salt on a work surface and make a well in the center. Break the eggs into the well, and using a fork, draw in the flour from the sides. Knead the dough until it is workable but somewhat stiff. Add more flour or water, as needed, to achieve this. Use a pasta machine, or a rolling pin, to create thin pasta sheets.
Place a pasta sheet over the wires of the chitarra and roll over it using slight pressure. The pasta will fall to the tray below. Cut the remaining sheets in this manner. Alternately, you can cut the pasta with a pasta machine. Leave the pasta to sit for 30 minutes, covered with a towel.
Cook the pasta:
Bring lightly-salted water to a boil in a pasta pot. Cook the pasta "al dente." Drain and transfer the pasta to a serving plate. Dress the pasta with the sauce and serve.
Notes: Spinach is more often used as filling in pastas but here, dressed with a pasta, it helps to create a colorful and appetizing dish.
@
Wines:
Chianti
Soave
@
Ing.:
Fresh spinach
3 1/2 cups/200 g
Garlic clove 1
Salt and white pepper
to taste
Spaghettini 400 g
Basil leaves 2
Ricotta cheese
6 oz/150 g
Nutmeg pinch
Pine nuts 1/4 cup
@
Tools:
Pasta pot
Colander
SautÄ pan
Wooden spoon
Chef's knife
Cutting board
Strainer
@
Prep:
Bring a pasta pot of lightly-salted water to a boil.
Peel and mince the garlic. Wash and drain the spinach. Heat the butter in a sautÄ pan and fry the garlic for 2 minutes over moderate heat. Remove the garlic and add the spinach. SautÄ until just wilted. Add the nutmeg, salt and pepper to taste.
In the meantime, cook the pasta "al dente." Strain the pasta and transfer it to a bowl. Chop the spinach. Mix the spinach into the pasta. Chop the basil or leave it whole and add it to the pasta. Crumble in the ricotta. Sprinkle the pine nuts over and gently mix to combine. Serve at once.
Notes: Fresh sardines have been used in Italian cooking since ancient times. They can be grilled, baked, fried, or incorporated into pasta for delicious sauces.
@
Wines:
Soave
White Chianti
Galestro
@
Ing.:
Raisins /50 g
Fennel bulb 1
Small onion 1
Olive oil 5 tbs
Pine nuts /50 g
Fresh sardines 8
or canned, rinsed sardines
Dried macceroncini (small macaroni)/ or Conchiglie (shells) 1 lb/ 500 g
Anchovies in oil 3 fillets
Salt and freshly ground pepper to taste
@
Tools:
Bowl
Slotted spoon
Chef's knife
Cutting board
Wooden spoon
Large saucepan
Small saucepan
Skillet
Pasta pot
Colander
Wooden spoon
@
Prep:
Prepare the sardines if using fresh.
Soak the raisins in warm water, to cover, in a small bowl. Bring a large pot of lightly-salted water to a boil. Cook the fennel bulb for 10 minutes. Reserve the liquid. Remove the bulb with a slotted spoon and pat dry. Finely chop the bulb.
Peel and finely chop the onion. Heat most of the olive oil in a skillet over moderate heat. SautÄ the onion for a few minutes. Add the tomato paste with a ladle full of fennel cooking water.
Drain the raisins and add them along with the pine nuts. Cook for 5 minutes. Open the sardines flat and add them; cook for a few minutes, occasionally turning. Reduce the heat to low and continue to cook, adding more fennel water as needed to prevent sticking.
Heat the remaining oil in a saucepan and cook the anchovies for a few minutes, over low heat, mashing them with a fork. Add them to the sardine sauce.
Prepare the pasta:
Bring the reserved fennel cooking water to a boil, adding more water. Cook the pasta "al dente." Drain and transfer to a serving plate. Mix in the sauce and serve with pecorino cheese.
Notes: Gatto is a French-inspired dish first introduced to Italy in the 18th century. It takes its name from the French "gatteau."
@
Wines:
Chianti
Tignanello
@
Ing.:
Potatoes 1 1/2 lbs/
Butter 8 tbs
Milk 1/2 cup/
Eggs 2
Freshly grated Parmesan cheese 6 tbs
Salt and freshly ground pepper to taste
Dry breadcrumbs
Smoked bacon or ham 5 oz/
Mozzarella cheese 5 oz/
@
Tools:
Large saucepan
Small saucepan
Colander
Potato masher
Chef's knife
Cutting board
Baking dish
Spatula
@
Prep:
Bring a large pot of lightly-salted water to boil to cook the potatoes. Scrub and cook the potatoes until soft.
Preheat the oven to 350í F/ 180í C.
Place the milk in a small saucepan and bring it to just below a boil, over moderate heat. Drain, peel and mash the potatoes. Mash in the butter, milk, eggs, and grated Parmesan cheese.
Chop the bacon. Season, to taste, with salt and pepper. Grease a baking dish with butter. Sprinkle the bottom of the dish with breadcrumbs. Line 3/4 of the potato mixture into the dish. Top it with the bacon and mozzarella cheese slices. Cover it with the remaining potato mixture. Level the top with a spatula. Dot the top with butter.
Bake for 20 minutes. Remove from the oven and let sit for 10 minutes before serving.
Notes: Prosciutto, because of its strong, unique flavor, should be used sparingly. The slices should be cut as thinly as possible.
@
Wines:
Chianti
Tignanello
@
Ing.:
Dough:
Dry yeast 1 tsp
or fresh yeast 15 g
Warm water about 150 ml
Unbleached white flour 450 g
Salt pinch
Olive oil 2 tbs
Topping:
Prosciutto slices 200 g
Olive oil 1/3 cup
@
Tools:
Small bowl
Wooden spoon
Large bowls
Flour sifter
Kitchen towel
Electric mixer (optional)
Baking sheet
Rolling pin
@
Prep:
Prepare the dough:
Place the yeast and warm water in a large bowl. Stir to dissolve. Mix in only enough flour to make a soft dough. Cover with a kitchen towel and let it rise for 30 minutes.
The next steps may be dough by hand or with an electric mixer with a dough hook:
Sift the remaining flour and salt onto a work surface. Make a well in the center. Pour the yeast mixture into the well. Add the olive oil and mix it with your hands, drawing in flour from the sides until it is well incorporated. Knead the dough for approximately 15 minutes. The dough should be elastic and smooth.
Form the dough into a ball and place it in a greased bowl, rolling the dough around the bowl to coat with oil. Cover it with a kitchen towel and let it rise in a warm place for 30 minutes. Pour the olive oil over the prosciutto to soften it and let it rest. Punch down the dough. Divide it into 4 pieces.
Preheat the oven to 450í F/ 240í C.
On a lightly-floured work surface, roll each ball out by hand, or with a rolling pin to 8 inches/ 20 cm in diameter. Arrange the prosciutto slices over the pizza. Drizzle the olive oil from the soaking over the pizza. Grease and flour a baking sheet. Place the dough on the sheet. Bake on the lowest shelf for 10 minutes or until the dough is brown and crispy.
-------------------------------------------
!! 65
Pumpkin Gnocchi
(Gnocchi di Zucca)
North
Lombardy
1
3
00:40
00:30
0
4-6
Light meal
Pasta/Vegetables
Notes: Pumpkin is especially popular in Lombardy where they not only use it for gnocchi, but also for risottos and soups.
@
Wines:
White Chianti
Galestro
@
Ing.:
Baked, grated pumpkin 1 cup/
Ground nutmeg pinch
Sugar pinch
Salt and freshly ground pepper to taste
Grated zest of 1 lemon
Eggs 2
White unbleached flour 1 1/2 cups/
Garlic clove 1
Butter 3 tbs
Freshly grated Parmesan cheese to taste
@
Tools:
Chef's knife
Cutting board
Baking sheet
Fork
Sieve
Food processor (optional)
Large bowl
Wooden spoon
Pasta pot
Slotted spoon
SautÄ pan
Garganelli maker or fork
@
Prep:
Preheat the oven to 375í F/ 190í C.
Clean a pumpkin and remove the seeds. Cut it into large cubes. Bake the pumpkin on an oiled baking sheet until it is tender, about 30-45 minutes. When cool, discard the peel and pass the pumpkin through a sieve, ricer, or a use a food processor with a grater disk. Do not purÄe the pumpkin; it will be too smooth. Measure the amount of pumpkin needed.
Place the pumpkin in a bowl along with the nutmeg, salt, pepper, lemon zest, and eggs. Mix well. Stir in the flour and mix until it is smooth and pliable and comes away from the sides of the bowl. Add more flour if necessary.
Bring 4 quarts/ L of lightly-salted water to a boil. Turn the dough out onto a floured work surface and shape it into a loaf. Pinch off sections of dough and shape it into a thick cord between your fingers. Cut each cord into 1/2 inch/ 1 1/4 cm thick pieces. Press each gnocchi with a garganelli maker or fork to give it traditional markings. Scatter the gnocchi on the floured surface.
Gently drop the gnocchi into the boiling water in batches of 20-25. When they rise to the surface, remove them with a slotted spoon onto a serving plate. Occasionally, gently stir the water.
Prepare the sauce:
Melt the butter in a small saucepan. Peel the garlic clove and sautÄ it, over low heat, for a few minutes. Be careful not to let the butter burn. Discard the garlic clove and pour the butter over the gnocchi. Sprinkle generously with Parmesan cheese and serve.
Notes: Pumpkin is a favorite vegetable in Emilia-Romagna and is used more with pastas than in desserts.
@
Wines:
White or red Chianti
Soave
@
Ing.:
Dough:
Unbleached white flour 2 1/4 cups
Eggs 3
Salt pinch
Filling:
Pumpkin 1 kg (in one piece)
Caciocavallo cheese 200 g
or other hard cheese
Ground almonds 100 g
Salt and freshly ground pepper to taste
Ground nutmeg 1/2 tsp
Grated lemon zest 1/2 lemon
Sauce:
Butter 50 g
Grated cheese (same as filling) 50 g
Dried thyme 1/2 tsp
@
Tools:
Flour sifter
Bowl
Kitchen towel
Rolling pin or pasta machine
Baking sheet
Small knife
Grater
Food mill
or food processor
Saucepan
Pasta pot
Slotted spoon
Wooden spoon
@
Prep:
*PREPARE* the pasta dough:
Sift the flour and salt onto a work surface and make a well in the center. Break the eggs into the well and mix it with a fork. Draw in flour from the sides and continue to mix until it is well-combined. Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this. Shape the dough into a ball and cover it with a kitchen towel and let it rest for 15 minutes. Knead the dough again for 5-10 minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes.
In the meantime, prepare the filling.
Preheat the oven to 350í F/ 180í C.
Remove the pumpkin seeds. Place the pumpkin on a baking sheet and cook until soft. This can take up to 40 minutes. Leave to cool and then separate the flesh from the skin. Mash the flesh in a bowl with a fork or use a food processor. Mix in the cheese, ground almonds, nutmeg, salt, pepper and lemon peel.
Make the tortelloni:
Roll out the pasta very thinly with a *ROLLING* pin or using a pasta *MACHINE*. Cut the dough into 4 inch/ 10 cm wide strips. Using a piping bag or a teaspoon, drop small mounds of filling at 2 inch/ 5 cm intervals. Moisten the edges of the pasta. *FOLD* the pasta over and press between the mounds with your hand. Cut between the mounds with a pasta wheel. Press the edges together to seal. Fold each square in half to form a triangle. Bring the two corners together wrapping them around your fingertip and pinching the corners together.
Let them rest on a floured kitchen towel for an hour, rotating the pieces 2 or 3 times. Fifteen minutes before the pasta is done drying, bring a large pasta pot of lightly-salted water to a boil. Cook the pasta.
In the meantime, melt the butter and cheese in a saucepan over low heat. Stir in the thyme and set it aside. When the pasta floats to the surface, strain it and transfer it to a serving dish. Spoon the sauce over and serve while hot.
Notes: Chicken may be substituted in this dish, if desired, as the two are often interchangeable in cooking.
@
Wines:
Barolo
Brunello di Montalcino
@
Ing.:
Olive oil 3 tbs
Large rabbit 1
Fresh rosemary few sprigs
Fresh sage 5 leaves
Dry red wine 1 cup/
Bay leaves 2
Onion 1
Carrot 1
Celery stalk 1
Bacon /200 g
Butter 1 tbs
Tomato paste 1 tsp
Salt and freshly ground pepper to taste
Beef or game broth (preferably home-made) 1 cup/
@
Tools:
Chef's knife
Cutting board
Skillet
Oven-proof casserole with lid
Aluminum foil
Blender
Slotted spoon
@
Prep:
Joint the rabbit.
Preheat the oven to 350í F/ 180í C.
In an oven-proof casserole, heat the olive oil and add the rabbit pieces and herbs. Brown it on all sides, over moderate heat, for 10 minutes. Add the wine and bake, covered, for 1 hours. Turn once.
Peel and coarsely chop the onion and carrot. Chop the celery and bacon. Melt the butter in a skillet and sautÄ the vegetables and bacon over medium heat until tender, about 10 minutes. Mix in the tomato paste, stock, salt and pepper to taste. During the last 30 minutes of baking, add this mixture to the rabbit.
When the rabbit is done, remove it and transfer it to a serving plate. Discard the bay leaves. Tent with aluminum foil to keep it warm. Remove the vegetables from the casserole with a slotted spoon and purÄe them in a blender. Return the purÄe to the pan. Mix well and reheat over the stove to warm. Spoon the sauce over the rabbit and serve.
Notes: Although rice is mostly eaten in the south, these rice balls are a specialty of Sicily.
@
Wines:
Soave
Galestro
White Chianti
@
Ing.:
Chicken stock or water 1 1/4 qts/1 1/4 L
Short-grain rice 250 g
Tuma (or mozzarella) cheese
Fresh rosemary few leaves
Ricotta cheese 100 g
Grated pecorino cheese 50 g
Eggs 2
Fresh chopped parsley large bunch
Nutmeg pinch
Salt and freshly ground pepper to taste
Coating:
Flour 200 g
Dry breadcrumbs 150 g
Egg 1
Oil for frying
@
Tools:
Large saucepan
Chef's knife
Chopping board
Bowl
Wooden spoon
3 Shallow, wide dishes
Deep, heavy skillet
Spatula
Slotted spoon
Paper towels
@
Prep:
Bring the water or chicken stock to a boil. In a slow stream, pour in the rice and cook uncovered for about 20 minutes until it is tender.
In the meantime, finely chop the tuma cheese and rosemary and set them aside. Transfer the rice to a bowl and stir from time to time until it is lukewarm. Mash the ricotta cheese and mix it into the rice. Stir in the pecorino, eggs, parsley, nutmeg, rosemary, and season to taste with salt and pepper. Mix well until it is sticky and holds together; add some flour if it becomes necessary. Mix in the tuma.
Pour some flour into a shallow dish for dredging. Pour some breadcrumbs in another dish and a beaten egg whisked with a little water in a third.
Moisten your hands and shape the rice mixture into walnut-sized balls. Roll the rice balls in the flour first, then the egg, and then with the breadcrumbs.
Heat the oil in a deep, heavy skillet. When hot, fry for 5 minutes, turning on all sides, until they are golden brown. Transfer to paper towels with a slotted spoon and serve hot.
-----------------------------------------
!! 69
Rice with Peas
(Risi e Bisi)
North
Veneto
2
2
00:15-00:40
00:00-01:00
Rest time: 40 minutes-1 hour and 40 minutes
4
Light meal
Vegetables/Rice
Notes: "Risi e bisi," in the Venetian dialect, means "rice and peas."
It is traditionally served on St. Mark's day, the patron saint of Venice.
@
Wines:
Chianti
Tignanello
Barolo
@
Ing.:
Fresh unshelled peas 10 oz/
or frozen green peas
Small onion 1/2
Celery stalk 1
Small carrot 1
Unsmoked bacon or pancetta 2 oz/
Butter 4 tbs
Olive oil 2 tbs
Fresh chopped Italian parsley small handful
Beef broth (preferably home-made) 6 cups/
Arborio rice 1 1/3 cups/
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese to taste
@
Tools:
Chef's knife
Cutting board
Heavy saucepan with lid
Saucepan
Wooden spoon
@
Prep:
Prepare the fresh peas:
Shell the peas, if using fresh.
Peel and finely chop the onion, celery and carrot. Chop the bacon. Place them, along with half the butter and all the olive oil, in a heavy saucepan. SautÄ until the onion is translucent. Add half the parsley and the peas. Cook over gentle heat for 10 minutes (fresh peas) or 4 minutes (frozen peas).
Prepare the risotto:
Place the rice in a large saucepan with the remaining butter. Fry for 2-4 minutes, stirring. Begin adding the hot stock and when approximately half of the stock has been used, add the vegetables. Pour in the remaining stock gradually. Cook for approximately 15-20 minutes. Remove the pan from the heat and season, to taste, with salt and pepper. Add the remaining butter, parsley, and cheese. Mix well. Serve immediately.
Notes: This dish is traditionally a Sunday dish of which there are many variations in cooking time and ingredients: it can be principally made with donkey meat, with broad beans and pancetta, or an assortment of vegetables. Also, some people cook this stew for at least 6 hours.
@
Wines:
Barolo
@
Ing.:
Nutmeg pinch
Garlic clove 3
Salt and freshly ground pepper pinch
Rump of beef 3 lbs/
Barolo wine 5 cups/
Fresh thyme 2 sprigs
Fresh Italian parsley small handful
Bay leaves 2-3
Butter 5 tbs
Olive oil 3 tbs
Onion 1
@
Tools:
Large bowl
Aluminum foil
Chef's knife
Cutting board
Paper towels
Heavy iron pan with lid
Garlic crusher
Wooden spoon
@
Prep:
Pick the thyme and chop. Peel and dice the onion.
Peel and crush the garlic clove. Mix the nutmeg, 1/3 of the crushed garlic cloves, salt, and pepper in a large bowl.
Cut the beef into large cubes. Place the beef cubes in the bowl with the seasonings and rub the mixture all over the beef. Pour the wine over and add half the thyme, parsley, and bay leaves. Cover with foil and refrigerate overnight, turning the meat occasionally.
Remove the beef and wipe it dry with paper towels. Remove the herbs from the marinade and reserve the liquid.
Heat the butter and olive oil in a large heavy pan over medium heat. SautÄ the beef for 10 minutes, browning it on all sides. Crush the remaining garlic cloves. Finely chop the remaining thyme. Add the onion, garlic, and thyme to the beef.
Cook, covered, for half an hour and then add 1 ladle of marinade. Add more from the barolo marinade during cooking, ensuring that there is always sufficient liquid in the pot. Continue to do this for 3 hours. When done, season with more salt, pepper, and nutmeg, if desired. Serve hot.
Notes: Although cornmeal is a key ingredient in this cake, it is light and moist.
@
Wines:
Moscato d╒Asti
@
Ing.:
Soft butter 8 oz/ + 2 tbs
White, all-purpose flour 1 cup
Fine cornmeal 1 cup/
Potato starch 1 cup
Baking powder 1 tbs
Salt pinch
Sugar 3/4 cup/
Eggs 2
Vanilla extract 1 tsp
Orange liqueur 1 tsp
Confectioners' sugar
@
Tools:
Large bowls
Electric mixer
Flour sifter
Cake tin (10 inch/24 cm round)
Spatula
@
Prep:
Preheat the oven to 350í F/ 180í C.
Grease the cake tin with some butter.
Sift together the flour, cornmeal, potato starch, baking powder, and salt. In another bowl, cream the butter and sugar, mixing it until it is light and fluffy.
Separate the eggs. Add the egg yolks, one at a time, to the butter mixture, stirring well after each addition. Add the vanilla and the liqueur. Gradually add the flour mixture, mixing it until it is quite thick.
In a separate bowl, beat the egg whites until they form soft peaks. Gently fold in half the egg whites to the batter. Fold in the rest of the egg whites.
Place the dough in the cake tin, smoothing it out with a spatula. Bake for 30 minutes, or until a toothpick comes out clean. When done, allow the cake to cool in the pan. Unmould, sprinkle with confectioners' sugar and serve.
Notes: This is one of the few native pasta dishes of the region, as bread is the preferred starch. They are distinctive for their half-moon shape and the use of saffron in the filling.
@
Wines:
Galestro
Soave
@
Ing.:
Dough:
Unbleached, all-purpose white flour 14 oz/400 g
Salt pinch
Eggs 4
Filling:
Fresh spinach 2/3 lb/
Salt and freshly ground pepper to taste
Freshly grated Pecorino-Romano cheese 2 cups/ + for garnishing
Powdered saffron pinch
Ground nutmeg pinch
Eggs 2
Flour 1 tsp
Chopped fresh basil garnish
Butter 2 tbs
@
Tools:
Flour sifter
Large bowl
Kitchen cloth
Rolling pin
or pasta machine
@
Prep:
Prepare the pasta dough:
Sift the flour onto a work surface. Make a well in the center. Add the salt and break in the eggs. Using your hands, or a fork, mix the ingredients together, drawing in flour from the sides. Knead the dough until it is smooth and elastic, for about 10-15 minutes. Place the dough in an oiled bowl, turning the dough to coat all sides with oil. Let the dough rest for 30 minutes. Divide the dough into two balls. Roll each ball out on a lightly floured surface using either a floured rolling pin or a pasta machine. Roll into thin sheets. Let the sheets rest for 20 minutes.
Prepare the cheese filling:
Wash the spinach and remove the stems. Fill a large pan with lightly-salted water and bring to a boil. Cook the spinach, covered, for a few minutes. Drain, refresh, squeeze out any excess liquids, and finely chop it. Combine the spinach with the cheese, eggs, flour, saffron, and nutmeg. Season, to taste, with salt and pepper.
Use a pastry cutter to cut circles 3 inches/ 7.5 cm round. Place a little of the filling to one side of the circle. Fold the other side of the circle over to form a half-moon. Seal the edges with moistened fingers. Repeat until all the pasta sheets are used. Let the filled ravioli sit for 5 minutes before cooking them.
Bring plenty of lightly-salted water to a boil. Boil the ravioli for 10 minutes in three or four batches. Drain and serve with chopped basil, grated Pecorino-Romano cheese and butter.
Notes: This sauce originates in Amatrice, which borders Latium and Abruzzi. On the special feast, held on the third Sunday in August, thousands enjoy this simple, yet delicious meal.
@
Wines:
Chianti
Barolo
Barbaresco
@
Ing.:
Spaghetti 1 lb/500 g
Garlic cloves 2
Ripe tomatoes 3/4 lb/340 g
Lean bacon or pancetta 4 oz/100 g
Olive oil 2 tbs
Small dried chili pepper (peperoncino) 1
Tomato paste 1 tbs
Salt and freshly ground pepper to taste
Freshly grated Pecorino-Romano cheese
@
Tools:
Chef's knife
Cutting board
Large bowl
Skillet
Wooden spoon
Pasta pot
Colander
@
Prep:
Peel and dice the onion. Peel and crush the garlic. Blanch, peel, and seed the tomatoes. Coarsely chop the tomatoes. Chop the bacon or pancetta.
Fry the bacon, over moderate heat, in the olive oil until golden brown. Add the chili pepper, onion, and garlic. SautÄ for 5 minutes. Add the tomatoes and season, to taste, with salt and pepper. Cook over low heat for 10-15 minutes, occasionally stirring. Add the tomato paste. Remove the chili pepper.
Bring lightly-salted water to a boil in the pasta pot. Cook the pasta "al dente." Drain it and transfer it to a serving dish. Dress the pasta with the sauce and serve it sprinkled with freshly grated Parmesan cheese.
Notes: Clams are very popular in Naples and are often served with pasta along with mussels and other shellfish.
@
Wines:
Red or white Chianti
@
Ing.:
Spaghetti 1 lb/ 500 g
Fresh clams 4 dozen
Fresh thyme 5 sprigs
Fresh basil 5 sprigs
Onion 1
Garlic cloves 2
Dry white wine 1/2 cup/
Olive oil 6 tbs
Red pepper flakes pinch
Butter 2 tbs
Salt to taste
@
Tools:
Large saucepan
Colander
Bowl
Large skillet with lid
Chef's knife
Cutting board
Pasta pot
@
Prep:
Soak the clams for 5 minutes in a large bowl of cool water. Wash and scrub them under cool running water.
Rinse and finely chop the herbs. Peel and finely *CHOP* the garlic and *DICE* the onion. Heat the olive oil in a skillet over moderate heat. SautÄ the garlic and shallots until they begin to brown. Add the red pepper and thyme. *ADD* the clams and the wine and stir. Season, to taste, with salt. Cook until the wine evaporates and then cover the pan to steam the clams.
Check the clams often; when the shells are open (about 5 minute), turn off the heat. Discard any unopened clams.
Bring plenty of lightly-salted water to a boil for the pasta. Cook the pasta halfway through. Drain it. Place the clams back on medium heat. Add the *PASTA* and cook until the pasta is "al dente" and most of the liquid has evaporated. Mix in the butter and serve, garnished with basil.
Notes: Although pesto is thought of as strictly Italian, it is dish of Persian origin! This dish is largely associated with Liguria, as the basil that grows there is sweeter and more aromatic than in any other part of the country.
@
Wines:
Tignanello
Barolo
@
Ing.:
Fresh basil leaves, stems removed 3 large bunches
Trenette or linguine 1 1/2 lbs/750 g
Garlic cloves 5
Pine nuts 1/4 cup/
Coarse salt 1/2 tsp
Olive oil 10 tbs
Freshly grated Pecorino-Romano cheese 1 tbs
Freshly grated Parmesan cheese 3 tbs
@
Tools:
Mortar and pestle
or blender
Colander
Past pot
Chef's knife
Cutting board
@
Prep:
Rinse and dry the basil leaves. Peel and coarsely chop the garlic. Place the salt, garlic, basil, and pine nuts in a mortar. Mash with a pestle until smooth. Add the cheeses. Slowly add the olive oil, blending it, until it becomes creamy. Alternately, this can be done in a blender.
Bring lightly-salted water to a boil. Cook the pasta "al dente." Drain the pasta, reserving some of the cooking liquid. Mix the pesto sauce into the pasta and add the reserved cooking liquid.
Notes: Although tomatoes only arrived in Italy at the end of the 16th century (via Mexico), they have become a staple in Italian cooking. It was in Naples that some of the first tomato-based recipes were developed.
@
Wines:
Chianti
Barbaresco
@
Ing.:
Spaghetti 1 lb/
Fresh ripe tomatoes (preferably plum) 1 1/2 lb
Fresh basil leaves 3
Small carrot 1
Small onion 1
Garlic clove 1
Celery stalk 1
Olive oil 1/2 cup/
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese to taste
@
Tools:
Vegetable peeler
Chef's knife
Cutting board
Skillet
Wooden spoon
Pasta pot
Colander
Large bowl
@
Prep:
Blanch, seed, and peel the tomatoes. Cut them into chunks. Remove the stems from the basil and roughly tear the leaves. Peel and dice the carrot, celery and onion. Peel and mince the garlic.
Heat the olive oil in a skillet over moderate heat. SautÄ the carrot, onion, celery, and garlic in a skillet until the onions are golden. Add the tomatoes and basil. Season, to taste, with salt and pepper. Cook for 40 minutes.
Bring a large pot of lightly-salted water to a boil. Cook the spaghetti "al dente." Drain it and transfer it to a serving plate. Spoon the sauce over the pasta and sprinkle the top with grated cheese. Serve while hot.
many tasty ingredients. As it is from the south, red pepper always figures in the dish.
@
Wines:
Barolo
Barbaresco
Chianti
@
Ing.:
Dough:
Flour 2 1/4 cups
Eggs 3
Salt pinch
Stuffing:
Lean beef 300 g
Prosciutto in one piece 200 g
Ricotta cheese 100 g
Dry breadcrumbs 50 g
Fresh parsley large bunch
Cream 50 ml
Onion 1
Garlic cloves 2
Olive oil 2 tbs
Salt and freshly ground pepper
Nutmeg to taste
Dressing:
Olive oil 4 tbs
Crushed red pepper to taste
Garlic cloves 2-3
Pecorino cheese 6 tbs
@
Tools:
Fork
Kitchen towel
Bowls
Wooden spoon
Chopping board
Chef's knife
Skillet
Food processor
Rolling pin
Pasta machine (optional)
Teaspoon
Pasta wheel
Saucepan
@
Prep:
Prepare the pasta dough:
Sift the flour and salt onto a work surface and make a well in the center. Break the eggs into the well and mix it with a fork. Draw in flour from the sides and continue to mix until it is well-combined. Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this. Shape the dough into a ball and cover it with a kitchen towel and let it rest for 15 minutes. Knead the dough again for 5-10 minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes.
In the meantime, prepare the dressing:
Combine the oil, chili pepper, sliced garlic in a small bowl. Let rest until needed.
Prepare the filling:
Dice the meats. Chop the onion and the garlic. Place them in a skillet with the olive oil. SautÄ over moderate heat until translucent. Increase the heat and add the beef and sautÄ for 5-6 minutes. Remove from heat and add the remaining ingredients. Season with pepper and nutmeg.
Transfer the mixture and any liquid to a food processor. Process until it is smooth. Season. Set aside and roll out the pasta very thinly either with a rolling pin or a pasta machine.
Cut the dough into 4 inch/10 cm wide strips. Use a teaspoon and drop small mounds of filling at 2 inch/5 cm intervals. Moisten the edges of the pasta. Fold the pasta over and press between the mounds with your cut hand. Cut between the mounds with a pasta wheel. Press the edges together to seal. Let them rest on a floured kitchen towel for an hour, rotating the pieces 2 or 3 times.
Bring a pot of lightly-salted water to boil to cook the pasta. Cook until the edges are "al dente." Strain and transfer to a serving bowl. Dress with the seasoned oil and Pecorino cheese.
--------------------------------
!! 78
Honey Nut Christmas Cake
(Spongata)
North
Emilia Romagna
2
2
00:30
00:45
0
1 large or 2 small cakes
Dessert
Sweets
Notes: Spongata, or spongarda, is of Arab origins and was originally made in a crescent shape. It has become the traditional Christmas sweet and is usually generously sprinkled with confectioners' sugar just before serving.
@
Wines:
Vin Santo
Moscato d╒Asti
@
Ing.:
Dough:
Unbleached white flour 3 3/4 cups/500 g
Eggs 2
Egg yolk 1
Sugar 1/2 cup/100 g
Salt pinch
Butter 1 cup/230 g
Filling:
Dry white wine 2 tbs
Breadcrumbs 1 tbs
Egg 1
Toasted walnuts 1
Toasted almonds 2/3 cup
Honey 1 cup
Raisins 1/2 cup/80 g
Pine nuts 1/2 cup/80 g
Candied orange and lemon peel 1/2 cup/80 g
Ground clove pinch
Ground cinnamon 1/4 tsp
Ground nutmeg pinch
@
Tools:
Electric mixer or food processor
or pastry blender
Rolling pin
Plastic wrap
Chef's knife
Cutting board
Large bowl
Wooden spoon
Saucepan
Mortar and pestle (optional)
9 inch ( cm) pie pans (2)
Fork
Whisk
@
Prep:
The crust can be made by hand, with an electric mixer (paddle attachment) or a food processor.
Prepare the dough (by hand):
Make a well of the sifted flour and place the butter in the center. Start incorporating the butter with your fingertips, then break the egg into the well. Add the sugar and egg yolk. Continue mixing with your fingers. Stir in the white wine. Gather the dough in a ball and gently knead it for a few minutes on a lightly-floured surface.
If using a mixer or food processor, be careful not to over mix as the dough will become too stiff. Roll out the dough into either 1 or 2 large thick circles. Cover with plastic wrap and refrigerate for 1 hour.
Prepare the filling:
Chop the raisins, pine nuts, and citron. Using either a food processor or a chef's knife, process the breadcrumbs and walnuts until they resemble fine crumbs. Alternately, use a mortar and pestle. Mix the spices into the breadcrumbs. Melt the honey in a saucepan. Remove from the heat. Except for the egg, add all the filling ingredients to the honey.
Preheat the oven to 400√ F/ 200√ C.
Grease the pie dishes with butter. Cut the dough in half. Roll out one half to 2-3 mm. Line the tin and put in the filling. Roll out the second half of dough to 2-3 mm and line it over the filling. Crimp the edges. Beat the egg and brush it over the crust. Pierce the top crust with a fork to vent steam.
Bake for 30 minutes at 400√ F/ 200√ C and then reduce the heat to 350√ F/ 180√ C and bake for another 15 minutes.
Notes: This spaghetti dish is highly seasoned with the characteristic ingredients anchovies and olives to heighten the taste.
@
Wines:
Galestro
Soave
@
Ing.:
Tinned anchovy fillets 6
Calamata-type olives, pitted 12
Garlic clove 1
Extra virgin olive oil 4 tbs
Red pepper flakes to taste
Regular spaghetti 10 oz
Sharp grating cheese such as Pecorino
@
Tools:
Small bowls
Small knife
Large pan
Small heavy skillet
Wooden spoon
Strainer
Cheese grater
@
Prep:
This recipe comes from the Journal of Italian Food & Wine ⌐ Holiday 1994.
Lightly rinse the anchovy fillets of oil and salt. Slice the olives. Peel and crush the garlic clove. Grate the cheese.
Boil water for the pasta.
Heat the oil in a skillet. Cook the garlic gently without browning for 5 minutes. Remove from the heat and add the anchovies, mashing and breaking them up. Add olives and red pepper flakes.
Cook the pasta, and drain without drying out. Stir in the sauce and top with the grated cheese.
Notes: Ragu bolognese is the basic ragu sauce of Italy. It is a rich meat sauce of which there are many versions; some cooks add a touch of lemon zest or pancetta. All agree, however, that the sauce must be cooked slowly for the flavors to blend and become rich.
@
Wines:
Chianti
Barbaresco
Barolo
@
Ing.:
Tagliatelle 1 1/2 lbs/750 g
or homemade 1 kg
Small carrots 2
Celery stalks 2
Small onion 1
Butter 2 tbs
Olive oil 2 tbs
Ground beef 1/2 lb/
Ground lean pork 1/2 lb/
Chopped chicken liver 2 oz/
Dry white wine 1 cup/
Tomato paste 2 tbs
Salt and freshly ground pepper to taste
Nutmeg 1/4 tsp
Meat stock (preferably home-made) 2 cups/
Heavy cream 1/2 cup/
Grated Parmesan cheese to serve
@
Tools:
Vegetable peeler
Chef's knife
Cutting board
Large saucepan with lid
Wooden spoon
Pasta pot
Colander
@
Prep:
Peel the carrots and onion. Chop the carrot, onion and celery. Melt the butter in a large saucepan and add the olive oil. SautÄ the carrots, onion, and celery over medium heat. When the onion begins to brown, add the ground meats. Brown the meat on all sides. Add the chicken livers and cook for an additional 2 minutes.
Add the wine and cook until it evaporates. Stir in the tomato paste. Add the nutmeg, salt and pepper. Add the stock and bring the mixture to a boil. Reduce the heat and cover the pot. Simmer for 2 hours, stirring occasionally.
After 2 hours, if the sauce is too thin, simmer uncovered for another 10-15 minutes. The sauce should be quite thick. Remove it from the heat and stir in the cream.
Prepare the pasta:
Bring a large pasta pot of lightly-salted water to a boil. Cook the pasta, according to instruction. Drain the pasta and mix in the ragu. Sprinkle with grated Parmesan cheese and serve hot.
Notes: Up to the 19th century, rice was generally eaten only in soups. The chef to Italy's first king was the first to create a risotto and the popularity of rice has remained constant, particularly in the north.
@
Wines:
White Chianti
Soave
@
Ing.:
Chicken stock or water
900 ml
Tomatoes 6
Basil chiffonade 3/4 cup
Olive oil 2 tsp
Butter 2 tbs
Onion 1
Garlic cloves 2
Arborio rice 2 cups
Dry white wine 1/2 cup
Salt and freshly ground pepper to taste
Grated parmesan cheese to taste
@
Tools:
3 Saucepans
Chef's knife
Chopping board
Wooden spoon
Slotted spoon
@
Prep:
Dice the onion. Peel and mince the garlic cloves.
Peel, seed, and chop the tomatoes. Heat the stock. Heat the olive oil and half the butter in a large saucepan. Add the onion and garlic and sautÄ over moderate heat for 2-3 minutes until they start to change color. Add the rice and stir for a few minutes.
Pour in the wine and cook until it evaporates. Gradually add the hot stock, stirring constantly. After adding half the stock, add the tomatoes, half the basil and stir well. Gradually add the rest of the stock.
Season, to taste, with salt and pepper. Cover and cook over low heat for 8-10 minutes until the rice is done. Mix in the remaining butter. Sprinkle with the remaining basil and serve with the cheese.
------------------------------------------------
!! 82
Tomato and Bread Soup
(Pappa al Pomodoro)
Central
Tuscany
1
2
00:20
01:25
0
4-6
Light meal
Vegetables/Soup
Notes: This dish is a Tuscan classic of which there are many versions. Considered "cucina povera," it is nonetheless a regional favorite.
@
Wines:
Wine is not traditionally served with this dish as the flavors do not blend well. However if one is particularly desired, try a Soave or Galestro.
@
Ing.:
Onion 1
Olive oil 1/3 cup
Garlic clove 6
Tomatoes 1 kg
Fresh, chopped basil leaves 2 tbs
Chicken stock 1 1/4 L
Stale whole wheat bread 6 thick slices
Salt and freshly ground pepper to taste
Sugar 1 tsp
Grated Parmesan cheese to taste
@
Tools:
Chef's knife
Cutting board
Large saucepan with lid
SautÄ pan
Wooden spoon
@
Prep:
Peel and finely dice the onions. Peel and mince the garlic. Peel, seed, and chop the tomatoes. Remove the crusts from the bread and dice.
SautÄ the garlic and onion in the olive oil over medium heat until golden brown. Add the tomatoes and half the basil. Simmer for 10 minutes.
Add the stock and increase the heat to high. When it starts to boil, add the bread and stir well until it comes to a boil again. Season, to taste, with salt and pepper. Stir in the sugar. Cover and let simmer, reducing the heat to medium-low, for 1 hour.
Before serving, add the remaining basil. Serve hot or cold with additional basil as needed. Drizzle with olive oil and grated cheese as desired.
Notes: The Arabs introduced raisins to southern Italy and since then, they have remained a favorite ingredient in everything from vegetable to rice dishes.
@
Wines:
Tignanello
Chianti
@
Ing.:
Seedless raisins or currants 1/2 cup
Fresh spinach 1-1/2 lb
or 2 frozen packages 10 oz each
Extra-virgin olive oil 2 tbs
Salt and freshly ground black pepper to taste
Pine nuts 2 tbs
Butter 1 tbs
Lemon wedges to garnish
@
Tools:
Chef╒s knife
Cutting board
Large skillet with lid
Wooden spoon
@
Prep:
This recipe comes from the Journal of Italian Food & Wine ⌐ Holiday 1994.
Soak the raisins or currants in warm water for 10 minutes and drain well.
Wash the spinach, leaving some water clinging to it. Heat the oil on low in the skillet. Add the spinach and cover. Stir occasionally, coating with olive oil. Season with salt and freshly ground black pepper. Uncover and let the water evaporate.
Chop the nuts. Add the butter, raisins and nuts to the skillet and cook for a few minutes.
Serve on a small warm platter. Garnish with lemon wedges (which ought to be spritzed over spinach.)
Notes: Tortellini are synonymous with Bologna and there are many fillings for them. Often special tortellini are made for festivals.
@
Wines:
White or red Chianti
Barolo
@
Ing.:
Dough:
Unbleached white flour 2 1/4 cups/265 g
Large eggs 3
Salt pinch
Filling:
Butter 50 g
Chicken breast 1 kg
Prosciutto 50 g
Pitted black olives 100 g
Grated lemon zest 1 tsp
Lemon juice 1 tsp
Grated Parmesan cheese 1/4 cup
Heavy cream 2 tbs
Lemon wedges garnish
Sauce:
Heavy cream 3/4 cup/ 125 ml
Grated Parmesan cheese 1/4 cup
@
Tools:
Flour sifter
Chef's knife
Kitchen towel
Cutting board
Skillet
Wooden spoon
Slotted spoon
Plastic wrap
Bowl
Rolling pin
or pasta machine
Food processor
Strainer
Saucepan
Pasta pot
@
Prep:
Prepare the pasta dough:
Sift the flour and salt onto a work surface and make a well in the center. Break the eggs into the well and mix it with a fork. Draw in flour from the sides and continue to mix until it is well-combined. Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this.
Shape the dough into a ball and cover it with a kitchen towel and let it rest for 15 minutes. Knead the dough again for 5-10 minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes.
Trim and slice the chicken. Dice the prosciutto. Melt the butter in a skillet and sautÄ the chicken breasts for 3-4 minutes over high heat. Let cool. Transfer the chicken and any pan liquids to a food processor. Place the rest of the stuffing ingredients in as well. Chop, using the pulse button, until it is a coarse mixture.
Set aside and roll out the pasta very thinly, using a rolling pin or a pasta machine. Cut the dough into 4 inch/10 cm wide strips. Using a piping bag or a teaspoon, drop small mounds of filling at 2 inch/5 cm intervals. Moisten the edges of the pasta. Fold the pasta over and press between the mounds with your cut hand. Cut between the mounds with a pasta wheel. Press the edges together to seal. Fold each square in half to form a triangle. Bring the two corners together wrapping them around your fingertip and pinching the corners together.
Prepare the sauce:
Bring the cream to a boil over low heat. Add the remaining cheese and mix over medium heat until it melts. Cook until the mixture is reduced by a third.
Bring lightly salted water to a boil to cook the pasta. Cook it for 8-10 minutes - until it is almost cooked through. Remove from heat and strain. Add the pasta to the sauce and season, to taste, with salt and pepper. Stir in the nutmeg and finish cooking the pasta. Serve with lemon wedges and the Parmesan cheese.
Notes: This is a rendition of "schnitzel," a popular Austrian dish.
@
Wines:
Barbaresco
Barberi d╒Asti
@
Ing.:
Veal loin chops on the bone 6 ( /2 cm thick)
Eggs 2
Light cream
1/8 cup/30 ml
Salt pinch
Fine dry breadcrumbs 200 g
Grated Pecorino
cheese 50 g
Fresh finely chopped parsley 1/3 cup
Olive oil 3-4 tbs
Butter 50 g
Flour for dredging
Lemon wedges garnish
@
Tools:
Chef's knife
Cutting board
Whisk
3 Wide shallow bowls
Large skillet
Spatula
@
Prep:
Trim the chops. Whisk together the eggs, cream, and salt in a shallow bowl.
Combine the breadcrumbs, parsley, and cheese in another bowl. Place the flour in a third bowl.
Place half the butter and oil in a skillet over moderate heat. Dredge the chops in flour and shake off any excess. Dip the chops in the egg mixture and then coat with breadcrumbs. Fry the chops in batches, adding butter and oil as needed.
Cook for 4-5 minutes on each side until golden-brown. Transfer to a warmed plate and continue to fry the rest of the meat. Serve hot with lemon wedges on the side.
------------------------------------------------
!! 86
Walnut Cake
(Torta di Mandorle)
North
Piedmont
2
2
00:25
01:10
0
1 cake (8 servings)
Dessert
Sweets
Notes: Nuts are commonly used in the desserts of northwestern Italy.
@
Wines:
Moscato d╒Asti
@
Ing.:
Sugar 1 cup/
Fresh lemon juice 1 tsp
Honey 1 cup/
Softened butter 10 oz/
Salt pinch
Chopped walnuts 8 oz/
Whole peeled almonds 200 g
Eggs yolks 3
White unbleached flour 2 cups/
Cocoa powder 1 tsp
Confectioners' sugar
@
Tools:
Heavy saucepan
Wooden spoon
Flour sifter
Large bowl
Springform pan (9 in/ )
Cardboard template (9 in/ ), optional
Pie tin (9 in/ )
Plastic wrap
Electric mixer
Rubber spatula
@
Prep:
Combine half the sugar and lemon juice in a saucepan. Gently cook over low heat, stirring occasionally, for 15 minutes or until it becomes golden brown.
Mix in the honey and half the butter and increase the heat. Bring the mixture to a gentle boil and cook for 2 minutes. Turn off the heat.
Add the salt and walnuts and allow the mixture to cool. Lightly toast the almonds for a few minutes in a dry skillet over medium-high heat. Set them aside.
Using an electric mixer or whisk, cream the remaining butter and gradually add the remaining sugar, mixing it until it is light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Turn off the mixer and use a rubber spatula to gradually stir in the flour and cocoa powder. Mix until it is well blended.
Grease a springform pan with butter. Divide the dough in half. Place half the dough in the pan, pressing it down gently until it cover the bottom and goes up 1 inch/ cm up the side of the pan. Smooth the nut filling over. Place the remaining dough on a floured work surface. Shape it with your fingers to form a 9 in/ top crust - add more flour as needed. This can be done using a cardboard template. Place it in a pie tin; cover it with plastic wrap and let chill for 20 minutes.
Preheat the oven to 350í F/ 180í C. Place the top crust over the nut filling, pressing it into place with your fingers and sealing the edges with a fork. Pierce the top with a fork and bake it for 45-50 minutes, until it is golden brown.
Let the cake cool for 10 minutes in the pan before removing it. Transfer it to a wire rack and allow it to cool. Garnish with toasted almonds and sprinkle with confectioners' sugar and serve.
Notes: Pizza, as we know it, was developed in Naples in the 18th century and has since then become popular all over the world.
@
Wines:
White or red Chianti
@
Ing.:
Dough:
Dry yeast 7 g
or fresh yeast 15 g
Warm water about 150 ml
Unbleached white flour 450 g
Salt pinch
Olive oil 2 tbs
Sauce:
Onion 2
Zucchini 3
Emmenthal cheese 150 g
Bacon 100 g
Olive oil for greasing
Salt and freshly ground pepper to taste
@
Tools:
Small bowl
Wooden spoon
Large bowls
Flour sifter
Kitchen towel
Electric mixer (optional)
Baking sheet
Rolling pin
Chef's knife
Cutting board
@
Prep:
Prepare the dough:
Place the yeast and warm water in a large bowl. Stir to dissolve. Mix in only enough flour to make a soft dough. Cover with a kitchen towel and let it rise for 30 minutes. The next steps may be dough by hand or with an electric mixer with a dough hook.
Sift the remaining flour and salt onto a work surface. Make a well in the center. Pour the yeast mixture into the well. Add the olive oil and mix it with your hands, drawing in flour from the sides until it is well incorporated. The dough should be elastic and smooth. This should take 15 minutes. Form the dough into a ball and place it in a greased bowl, rolling the dough around the bowl to coat with oil. Cover it with a kitchen towel and let it rise in a warm place for 30 minutes.
Divide the dough into 4 pieces. On a lightly-floured work surface, roll each ball out by hand, or with a rolling pin to 8 inches/20 cm in diameter. Grease and flour a baking sheet. Place the dough on the sheet. Preheat the oven to 450í F/ 240í C.
In the meantime, prepare the topping.
Peel and thinly slice the onions. Trim and slice the zucchini lengthwise into thin strips. Grate the cheese. Chop the bacon. Season, to taste, with salt and pepper.
Divide the onion, bacon, zucchini, and cheese into four.
Arrange the toppings over the pizzas. Drizzle olive oil over the pizzas. Season with salt and pepper. Bake on the lowest shelf for 10 minutes or until the dough is brown and crispy.
Notes: ╥Risotto╙ means ╥little rice╙ in Italian. Up to the 19th century, rice was a soup ingredient but since then, risottos have become very popular in the north of Italy.
@
Wines:
Sassicaia
Chianti
@
Ing.:
Butter 25 g
Olive oil 2 tbs
Onions 2
Cooked or smoked ham 75 g
Sage few leaves
Risotto rice 450 g
Dry white wine 150 ml
Chicken stock 1.5 L
GruyÅre cheese 125 g
Parmesan cheese to taste
@
Tools:
Chef╒s knife
Cutting board
Wide saucepan with lid
Wooden spoon
Cheese grater
@
Prep:
Finely dice the onion. Dice the ham. Dice the GruyÅre cheese.
In a saucepan heat together the butter and oil. Add the onion and sweat for approximately 5 minutes, being careful not to brown the onion.
Add the sage and ham and cook for 2-3 minutes, stirring. Add the rice and stir over medium heat until the rice is well coated and transparent.
Pour in the wine and stir for 3-4 minutes until the wine has been absorbed. Gradually add the stock, 1/2 cup at a time. Wait until the stock has been absorbed before adding more. When all of the liquid has been used, and the rice is al dente, mix in the diced GruyÅre cheese. Stir, over a low heat for 5 minutes.
Grate the Parmesan cheese.
Transfer to a serving bowl and sprinkle with the Parmesan cheese.
------------------------------------------------
!! 89
Mushroom Risotto
(Risotto ai Funghi)
North
Friuli
2
1
00:10
00:25
0
4-6
Light Meal/Side dish
Rice/Vegetables
Notes: Of all the types of risotto that one can make, mushroom risotto is probably the most popular. Italians have a passion for mushrooms and the best time to gather them are in August through September.
@
Wines:
Sassicaia
White Chianti
@
Ing.:
Medium onion 1
Arborio or other Italian rice 1-1/2 cups
Butter 3 tbs
Meat, chicken or vegetable broth, room temperature 3 cups
Dry white wine 1 cup
Fresh rosemary 1 full sprig
Dried porcini 1/2 oz
or fresh wild mushrooms 5 oz
Olive oil 1-1/2 tbs
Pepper to taste
Parmigiano cheese to serve
@
Tools:
Chef╒s knife
Cutting board
Bowl
Heavy saucepan
Wooden spoon
Small skillet
Ladle
@
Prep:
This recipe comes from the Journal of Italian Food & Wine ⌐ Autumn 1995.
About 1 hour before preparation, if using dried mushrooms, wash them well then reconstitute for 1/2 hour in 1 cup of lukewarm water. Squeeze dry, reserving liquid which you may then substitute for a like amount of the broth above to impart a richer flavor.
Finely chop the onion.
Heat the butter in a heavy saucepan and sautÄ the onions until translucent. Stir in the rice and coat with butter, cooking for about 2 minutes without browning. Add enough broth to cover the rice and begin simmering and stirring the rice. As the broth cooks in the rice, replenish it gradually, always stirring.
If using fresh mushrooms, clean and slice them, dicing a few pieces. Heat the oil in a small frying pan and sautÄ whichever type of mushroom you have chosen. Set aside.
After two cups of broth are used, drop in the rosemary. Try not to break up the needles now, as you continue to stir the rice. Finish using the broth, or mushroom juice. Add the white wine and the sautÄed mushrooms. Finish cooking. The risotto should have a characteristic creaminess. Do not dry it out.
Grate the cheese and serve with the fresh pepper.
-----------------------------------------------
!! 90
Persimmon Gelato
(Gelatu ╘I Cachi)
South
Sicily
2
1
00:10
0
Rest time: 12 hours
6
Dessert
Sweets
Notes: In Sicily, persimmons are most commonly eaten split in half, out of the skin. Sometimes they are sprinkled with grappa or brown rum just before eating. Since heat has an ill effect on the delicate flavor of the persimmon, they are not baked into pastries nor made into preserves.
@
Wines:
No wine is recommended for this icecream.
@
Ing.:
Perfectly ripe Fuyu type Japanese persimmons 6
Milk 2 1/4 cups
Vanilla bean 1/4 inch
Eggs 5
Sugar 1/2 cup + 1 heaped tbs
Brown barbados rum 1 tbs
@
Tools:
Bowl
Saucepan
Wooden spoon
Double boiler
Chef╒s knife
Cutting board
Spoon
Food mill
@
Prep:
This recipe comes from the Journal of Italian Food & Wine ⌐ Autumn 1994.
Separate the eggs. Place milk, cream and vanilla bean in a pot. Scald, but do not boil. Remove from heat, cover, and let rest 10 minutes.
Place egg yolks in a bowl, copper if possible. Add a little water, and beat slowly, adding the sugar until the mixture is pale yellow and forms ribbons. Discard vanilla bean, then add scaled mixture slowly, beating into the sugar and eggs. In a double boiler placed over but not touching the water, place the mixture. Cook over medium heat, then pour into another bowl to cool, stirring from time to time to prevent a skin from forming.
When it has cooled to room temperature, refrigerate, uncovered for at least 3 hours. (This is called la crema di gelato.) When it is cooled, prepare persimmons by cutting them in half. Remove seeds with the point of a knife, and scoop out the fruit with a spoon. Place it in a food mill fitted with the screen with the largest holes. Mill the fruit over a bowl. Scrape any pulp on the bottom side of the mill into bowl. Continue milling with the smaller holed discs until the pulp is smooth and ╥creamy.╙
Add approximately 1/2 cup of the crema and the rum to the pulp. Whisk together very well. Now add this back to the crema, and whisk it in, so that the entire mixture is well blended. Return the mixture to refrigerator uncovered. Chill according to ice cream machine instructions, then process as instructed.
--------------------------------------
!! 91
White Bean & Tuna Appetizer
(Fagioli Toscani con Tonno)
Central
Tuscany
1
1
Rest time: 45 minutes
6-8
Appetizer
Vegetables/Fish
Notes: Tuscans are famous for their bean dishes and their use of white beans is almost exclusive to the region.
@
Wines:
Soave
@
Ing.:
Dried white beans 1-1 1/2 cups
Garlic cloves 3
Fresh rosemary 1 sprig
Bay leaf 1/2
Cracked white peppers corns 1 tbs
Salt 1 tsp
Crusty no-salt bread 1/2 loaf
Onion 1/2
Extra-virgin olive oil 1/4 cup
Freshly ground black pepper 1 tsp
2 cans solid tuna in water 7 oz each
@
Tools:
Colander
Heavy pot
Chef╒s knife
Cutting board
Small knife
@
Prep:
This recipe comes from the Journal of Italian Food & Wine ⌐ Holiday 1994.
Peel and crush the garlic. Chop the onion.
Wash and pick over the beans. In a heavy pot, cover with water, bring to boil, turn off heat and let soak for 45 minutes. Drain water, cover with fresh water, adding garlic, rosemary, bay leaf, white pepper, and salt. Cook until beans are just done. Drain. Toss with onion, black pepper and olive oil.
Arrange beans on a platter. Open tuna and drain. Break into small chunks and arrange over beans.
Notes: Zucchini means ╥little gourd╙ in Italian. They are grown throughout Italy and are quite popular.
@
Wines:
Red or white Chianti
@
Ing.:
Small zucchini 2 lb
Good white wine vinegar 5 oz
Freshly ground pepper to taste
Lemon zest 1/2 tsp
Juniper berries, crushed approx. 8
Mint 12 small leaves
Anchovy fillets in olive oil 2 tins
Olive oil as needed
@
Tools:
Chef╒s knife
Cutting board
Kitchen towel
Casserole dish
Wooden spoon
Slotted spoon
Non-reactive dish
@
Prep:
This recipe comes from the Journal of Italian Food & Wine ⌐ Harvest 1995.
Wash, trim and slice zucchini into 1/4 inch thick rounds. Lay them out on a drain board, or the like, that is on a slight incline. Lightly salt the zucchini. Leave them for an hour, turn them, salt the other side and leave for another 2 hours, letting the water run off.
Wipe the zucchini free of the salt. Use a damp cloth if need be. In a casserole big enough to hold the zucchini later, mix the vinegar, ground pepper, the laurel, the zest, the juniper berries, and the mint leaves. Bring to a boil, cook for a few minutes, stirring, then add the zucchini, a few at a time. Cook for 5-7 minutes.
Remove the zucchini and place in one layer in a ceramic pan with 2-inch sides on it. Remove anchovies from tin, saving oil. Layer the anchovies, each in one piece, over the first layer of zucchini. Repeat as necessary. Drizzle more oil over all. Keep in a cool place overnight, or over the course of a few days. This can also be preserved in low, wide jars by covering the ingredients in olive oil and sealing jars, again keeping them in a cool environment for a month or more. The refrigerator will work, if every few days you bring out the zucchini and allow them to come to room temperature.
----------------------------------------------
!! 93
Rice & Orange Salad
( )
South
Campania
1
1
00:30
00:15
0
4-6
Light Meal/Side dish
Rice/Vegetables
Notes: This highly seasoned salad was influenced by the Arab kitchen. It was the Saracens who brought the orange to southern Italy at about 1000 A.D. and since then, it has remained a favorite fruit.
@
Wines:
Galestro
@
Ing.:
Rice 1 cup
Oranges 1-2
Black olives 1/2 cup
Fresh basil several leaves
Olive oil 2 tbs
Balsmaic vinegar 2 tsp
Salt and freshly ground pepper to taste
Spinach leaves 1 cup
@
Tools:
Saucepan
Wooden spoon
Chef╒s knife
Small knife
Cutting board
Bowl
Strainer
@
Prep:
Peel, slice and dice the oranges. Slice the basil leaves.
Pit and slice the olives. Remove the stems from the spinach leaves. Blanch and refresh the spinach.
Bring water to a boil with a little salt. Pour in the rice and cook for approximately 15 minutes until al dente. Remove the pan from the heat. Add the oil and fluff the rice.
Let cool and then mix in the remaining ingredients. Season to taste and serve.
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!! 94
Vegetable Rice Mould
( )
Islands
Sicily
1
2
01:00
01:40
0
8
Light Meal
Rice/Vegetables
Note: Vegetables have been prized by Italians for centuries and were never seen merely as ╥side dishes.╙ They are usually served on their own or served with a rice or pasta.
@
Wines:
Tignanello
@
Ing.:
Eggplants 2
Salt to taste
Olive oil for frying
Medium onions 3
Garlic cloves 2
Tomatoes 600 g
Sugar 2 tsp
Freshly ground pepper to taste
Fresh parsley small bunch
Fresh basil small bunch
Risotto rice 300 g
Chicken stock 2 L
Pecorino cheese 30 g
@
Tools:
Chef╒s knife
Cutting board
Colander
Paper towel
Skillet
Spatula
Slotted spoon
Saucepan
Bowl
Heat proof round mould
@
Prep:
Peel and slice the eggplant into 1/2 cm slices. Sprinkle with salt and leave to drain in the colander for 30 minutes.
Finely dice the onion. Peel and chop the garlic cloves. Chop the parsley and basil. Grate the cheese. Rinse the eggplant slices and dry well.
Heat the oil in the skillet and fry the eggplant until golden brown. Dry on paper towels.
Blanch, peel, seed and dice the tomatoes. In the same skillet, heat more oil and sweat the onions and garlic for approximately 5 minutes. Add the tomatoes. Season with salt, pepper, and sugar and cook over low heat for 30 minutes. Add the parsley and basil.
While the sauce is cooking, simmer the rice in the stock for 15-17 minutes until al dente. Strain.
Preheat the oven to 395í F/ 200í C.
Line the dish with a few of the eggplants. Pour over some of the rice and then a little of the sauce. Fill the dish with alternate layers of rice and sauce, until all the ingredients have been used, finishing with a layer of sauce.
Sprinkle grated cheese over the sauce. Bake for 30 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
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!! 95
Chicken Breast with Strigoli Cream
(Petto di Pollo all Crema di Strigoli)
Central
Umbria
2
2
01:00
00:30
0
4
Main dish
Meat
Notes: In the Italian countryside during spring, people gather a wild green, strigoli, and use it to flavor sauces. Use arugula or radicchio as a substitute. Note how the funghi trifolati can be used as a filling.
@
Wines:
Barbero
Bardolino
Barolo
@
Ing.:
Petto di Pollo:
4 Boned chicken breasts with skin approx. 5-6 oz each
Unsalted butter 1 tbs
Italian white wine 1/4 cup
Ripieno:
Extra-virgin olive oil 1 tbs
Minced shallots 2 tsp
Minced garlic 1/2 tsp
Fresh mushrooms, stemmed 10 oz
1 20 g package dried porcini, soaked in cold water, cleaned, chopped (1/4 cup soaked) 3/4 oz
Minced parsley 2 tbs
Italian white wine 1 tbs
Ground veal or pork 2 oz
Parmigiano-Reggiano 3 tbs
Sauce:
Unsalted butter 2 tsp
Minced shallot 1 tbs
Chopped strigoli, arugula or chioggia (radicchio) 2 tbs
Italian white wine 1/4 cup
Concentrated stock 1/2 cup
Heavy cream 3 tbs
Cornstarch mixed with 1 tsp water, optional 1/4 tsp
Salt, freshly ground white pepper and nutmeg to taste
@
Tools:
Chef╒s knife
Cutting board
Meat pounder
SautÄ pan
Food processor
Kitchen string or toothpicks
Baking dish
Wooden spatula
@
Prep:
This recipe comes from the Journal of Italian Food & Wine ⌐ Summer 1995.
Butterfly the chicken breasts by making a lengthwise slash in the center of the underside of the chicken. Then make a horizontal slash about 1/2 inch deep so chicken breast opens like a book. Lightly pound to even thickness to about 1/4 inch.
Prepare the ripieno:
Peel and mince the garlic and finely chop the shallots. Grate the cheese. Heat the oil in a medium sautÄ pan and sautÄ the shallot and garlic over medium heat until fragrant. Add the mushrooms and stir continuously to prevent burning. Add the parsley and wine and stir until almost dry. Transfer to a food processor or blender and chop very, very finely to almost a purÄe. Transfer to a bowl, mix with ground meat and Parmigiano-Reggiano.
Shape ripieno into a log. Fold short ends of breast over, then long ends. Secure with string or toothpicks.
Preheat the oven to 400í F/ 210í C.
In a medium sautÄ pan, melt the butter. Sear the chicken breasts on all sides to seal in juices, about 1 minute per side. Transfer to a baking pan, place in the center of the oven, reduce heat to 350í F/ 180í C and bake for 18-20 minutes or until done. Remove from oven and let set for a few minutes so juices re-distribute and it is easier to cut.
Meanwhile, prepare the sauce:
In the same pan used for searing the chicken, sautÄ the shallot over medium heat until fragrant. Add the chioggia and stir. Scraping the bottom of the pan, add the wine and deglaze to release the caramelized juices. Simmer for 1 minute. Pour in the stock and reduce by 1/4 over medium heat. Stir in the heavy cream and simmer for 1 minute. (If the sauce needs to be thicker, stir in the cornstarch.) Remove from the heat and season to taste.
To serve: Slice the chicken breast and arrange in a radial pattern on each plate. Spoon sauce over and serve immediately.
----------------------------------------
!! 96
Greens Relish on Garlic Toasts
(Crostini di Verdure)
North
Friuli
1
1
00:15
00:05
0
6-8
Snack
Doughs
Notes: ╥Crosta╙ means ╥crust╙ in Italian. Crostini are small toasted or fried rounds of bread topped with various ingredients and are often served before meals.
@
Wines:
Barolo
Barbaresco
Chianti
@
Ing.:
Greens, stemmed removed 1/4 lb
Medium ripe tomatoes 2
Large garlic clove 1
Finely minced red onion 1 tbs
Fine quality extra-virgin olive oil 3-4 tbs
Balsamic vinegar 1-2 tsp
Salt and freshly ground pepper to taste
Best-quality Italian bread approx. 15 thin rounds
@
Tools:
Chef╒s knife
Strainer
Bowl
Wooden spoon
@
Prep:
This recipe comes from the Journal of Italian Food & Wine ⌐.
Peel and chop the garlic clove.
Chop the greens and tomatoes.
Mix the garlic, greens and tomatoes with the red onion, oil, vinegar, salt and pepper.
Spread on the bread and bake in the oven at 300í F/ 150í C until lightly browned.
Notes: These delicious long strips of dough are usually flavored with Vin Santo and fried in hot oil. Sprinkled with confectioners╒ sugar, they are eaten when still hot.
@
Wines:
Moscato d╒Asti
Vin Santo
@
Ing.:
Flour 3 cups
Eggs 3
Dry white wine 1/2 cup
Sugar 1/2 cup
Salt pinch
Soft butter 50 g
Oil for deep frying
Powdered sugar to decorate
@
Tools:
Bowl or electric mixer with dough hook
Wooden spoon
Pasta wheel
Pan for deep frying
Slotted spoon
Paper towel
@
Prep:
Separate one of the eggs and reserve the yolk.
Combine the yolk, remaining eggs, flour, wine, sugar, salt, and butter in a bowl or mixer bowl.
Mix for approximately 10 minutes until a soft and smooth dough is reached. Add more wine or flour if needed. Cover the dough and set aside to rest for 30 minutes.
Heat the oil. Cut the dough into strips of 2cm/ 1inch wide and 10 cm/ 4 inches long. Gently tie the strips into a knot or a desired shape and drop into the hot oil. Fry until golden brown.
Remove with a slotted spoon and dry on paper towels. Sprinkle with powdered sugar and serve warm.
Miniature Puff Pastry with Berries & Confectioners╒ Filling
(Pasticcini di Sottoboschi con Crema)
North
Trentino
2
2
0
6
Dessert
Sweet/Doughs
Notes: The combination of berries and ricotta cream is quite versatile. You may make tiny tartlettes and fill them with the cream and top with berries. The berries alone go well over vanilla gelato. The cream can be enhanced with chopped nuts - pistachios or almonds - or with finely chopped chocolate. The fresher the pastry and berry mixture, the better.
@
Wines:
Moscato d╒Asti
@
Ing.:
Frozen puff pastry One 14 oz package
Ricotta, drained in a sieve or cheesecloth 16 oz
Sugar 4 tbs
Grated lemon zest 1/2 tsp
Grated orange zest 1/2 tsp
White rum 1-1/4 tbs
Strawberries, blueberries, raspberries, blackberries 1/2 pint each
Orange liqueur 2 tbs
@
Tools:
Rolling pin
Knife
Barquettes moulds
Bowl
Whisk or food processor
Piping bag
@
Prep:
This recipe comes from the Journal of Italian Food & Wine ⌐ Summer 1994.
Defrost the puff pastry and separate according to instructions. Make into barquettes about 1/2 inch high and 1-1/2 inches long. (The finished height, after cooking should be 1-1/2 inches. These will be split before using. Make about 12 barquettes. These will yield 24 little pastries. Check your package of puff pastry for baking, rising, etc. You will also have to rely on your own judgment.)
Cut any large berries in half, or set aside for another use. The pastries are small, so select accordingly. Mix the berries in a bowl with the orange liqueur and half of the sugar.
Beat the ricotta, rum, remaining sugar and zests in a bowl until very smooth. If it appears dry, add a tablespoon of heavy cream.
When the puff pastry is cool, split in half and place 2 halves on a plate. Top with mixed berries and pipe the ricotta on using a cake decorator with a fancy tip.
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!! 99
Green Risotto
(Risotto Verdi)
North
Piedmont
2
1
00:25
00:45
0
4
Side dish
Rice/Vegetables
Notes: Green risottos are quite popular in the north of Italy. Dandelion greens, escarole, and other wild greens are often used to make this popular dish.
@
Wines:
Chianti
Sassicaia
Barolo
@
Ing.:
Asparagus 400 g
Swiss chard 400 g
Onions 2
Olive oil for frying
Risotto rice 300 g
Salt and freshly ground pepper to taste
Nutmeg pinch
Chicken stock 800 ml
Dry white wine 1 cup
Parmesan cheese 1 cup
@
Tools:
Chef╒s knife
Cutting board
Vegetable peeler
Strainer
Frying pan
Wooden spoon
Saucepan
Cheese grater
@
Prep:
Peel the lower third of the asparagus. Cut off the stems from the swiss chard and chop into pieces.
Finely dice the onion. Cut the asparagus into 3 cm/ pieces. Cut the swiss chard leaves into wide slices.
Heat some olive oil in a frying pan and sautÄ the asparagus and stems for 4-5 minutes. Add the leaves and some water. Season and cook for 2-3 minutes. Set aside.
In a saucepan, brown the onion in olive oil for 6-7 minutes. Add the rice and stir over medium heat until opaque. Pour in the wine and stir until all the wine is absorbed. Begin adding the stock, 1/2 cup/ at a time. Once half of the stock has been used, add half of the sautÄed vegetables and mix well. Continue to cook, adding the stock until it has all been used and the rice is al dente and creamy (approximately 20 minutes).
Grate the Parmesan cheese. Combine the remaining vegetables and half of the cheese. Serve hot with remaining cheese on the side.
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!! 100
Little Polenta Pizzas
(Pizzette di Polenta)
North
Trentino
1
2
00:20
01:00
0
6
Snack/Light Meal
Doughs/Meat
Notes: These pizzas are made with polenta, giving them a hearty, textured crust that compliments the hearty foods of Trentino.
@
Wines:
Tignanello
Sassicaia
@
Ing.:
Pancetta 4 oz
Water 4 cups
Salt 1 tbs
Italian cornmeal, preferably coarse 1 cup
Fresh Mozzarella cheese 3 oz
Fontina cheese 3 oz
Parmesan cheese 1/2 cup
@
Tools:
Chef╒s knife
Cutting board
Skillet
Saucepan
Wooden spoon
Spatula
3 inch/ 7 cm cutter
Baking dish
Cheese grater
@
Prep:
This recipe comes from the Journal of Italian Food & Wine ⌐ Winter 1995.
Grate the Mozzarella cheese, the Fontina cheese and the Parmesan cheese. Finely chop the pancetta.
Put the pancetta in a small frying pan and slowly render until slightly crisped. Set aside with rendered fat.
Bring the water to a boil. Add salt and gradually stir in the cornmeal and cook, stirring frequently, until the mixture is thick and pulls away from the bottom and sides of the pan, about 40 minutes. Stir in the reserved pancetta and fat and let mixture sit on heat 30 seconds without additional stirring. Immediately pour onto a buttered 12x16 inch/ baking sheet, spreading evenly. Smooth the top with a moistened spatula. Let polenta cool until firm.
Using a cutter or a glass, cut out as many polenta rounds as possible. Invert rounds onto buttered baking sheet. (This may be done 2 days ahead and refrigerated.) Combine cheese and sprinkle generously on top of each polenta round. (This can be prepared 8 hours ahead and refrigerated.)
Preheat the oven to 400í F/ 210í C. Bake until cheese melts and polenta is browned, about 8 minutes. Cool slightly before serving.
