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Celebrate Italy... And its Culture of Food and Wines

Celebrate Italy... And its Culture of Food and Wines

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Published by Dlitepress
Summary: Celebrate Italy… And its Culture of Food and Wines by RoseMarie Panio

Celebrate Italy with this collection of traditional Italian wines and cuisine. RoseMarie’s recipes are a result of a lifetime of travel throughout Italy…including 10 years residency in Tuscany, Umbria and Piedmont. From Torino to Sicilia, these recipes incorporate the wines, cultures and cuisine of Italy.
Summary: Celebrate Italy… And its Culture of Food and Wines by RoseMarie Panio

Celebrate Italy with this collection of traditional Italian wines and cuisine. RoseMarie’s recipes are a result of a lifetime of travel throughout Italy…including 10 years residency in Tuscany, Umbria and Piedmont. From Torino to Sicilia, these recipes incorporate the wines, cultures and cuisine of Italy.

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Sections

  • ANTIPASTI
  • Contorni
  • Primi Piatti
  • Secondi Piatti
  • Dolci
  • Parliamo di Vini

Rocco Panio, Perugia, Umbria, Italy 2009 Cover: RoseMarie and Rocco, San Giorgio Lucano, Matera, Basilicata

, Italy, 2010 Photographer Dr. Angelo Panio

DLite Press P.O. Box 824 Yorktown Heights NY 10598-9998 http://www.dlitepress.com The author does not guarantee and assumes no responsibility on the accuracy of any websites, links or other contacts contained in this book. Celebrate Italy… …And its culture of food and wines Provincial Italian Recipes and Wines – RoseMarie Panio All rights reserved. Copyright © 2012 RoseMarie Panio DLite Press/published by arrangement with the author PRINTING HISTORY DLite Press/ 2012 All photographs courtesy of the Rocco & RoseMarie Panio family www.paniocelebrateitaly.com All right reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including scanning, photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews. Please do not encourage piracy or plagiarization of copyrighted material in violation of the author’s rights. Purchase only authorized editions. Library of Congress Control Number: 2012948168 ISBN: 978-1-937143-20-6 Printed in the United States of America

••• AND ITS CULTURE OF FOOD AND WINE

RoseMarie Panio

[IV] .

She is a self-trained Italian home chef whose love for Italian culture.Foreward I have known RoseMarie for many years. Her approach to the recipes is so personal you feel as though you’re in her kitchen cooking alongside her. its food and wine is extraordinary. I am happy to be one of her friends. Sal Scognamillo Chef and Restaurateur Patsy’s NYC [V] . RoseMarie’s recipes are a result of a lifetime of travel throughout Italy for nearly 50 years including 10 years residency in Tuscany. Umbria and Piedmont. RoseMarie wrote this book to pass along these traditions to her children and grandchildren. She and her Italian husband of 48 years are also experts in wine – specifically Italian wine. provinces. It is also a way to thank all the great people and friends she has met throughout her life. Her annual visits to the old country to visit family and friends have strengthened her understanding of the different regions. cultures and cuisines.

[VI] .

the value of family dining and the joy of hospitality. to my husband. Thank you. Thank you.. my children and grandchildren who have been my inspiration and reason for creating this book. especially our nieces and nephews who have shared our travels throughout Italy and our enthusiasm for food. wine and conviviality! RoseMarie and Sal at Patsy’s [VII] . from different regions whose hospitality and friendship I value and cherish.Mille Grazie…. to my American friends for their love and support.Thank You I would like to thank the many people who taught me to enjoy the art of cooking. My mother was my first mentor along with my aunts and the many people I encountered on both sides of the ocean. Thank you. A special “Grazie” to our family in Italy. to all my friends in Italy.

[VIII] .

Their work ethic and methodical lifestyle. and traveled extensively throughout the peninsula. their ability to make wonderful things. and have been inseparable ever since. of course. and I was his American bride.Dedication I would like to dedicate the following collection of recipes to the memory of my parents. the language and. and the many friends I made. I hope you enjoy these dishes and wines as much as my family and I do. We lived in Italy for many years. Our children are now grown. and along with the wonderful food. and their love of Italian things (“cose Italiane”) never faltered. home. and reverent of their ancestors. The churches. all changed my life forever. They are loving. hard working. the language. Their Italian heritage is a very important part of their lives. the food! I decided to write this cookbook so the many recipes my mother handed down to me would not be lost after her passing. educated and married. RoseMarie Panio September 2012 [IX] . I had the good fortune to experience the culinary delights of each region from Torino to Sicilia. the architecture. To our great delight.” I do believe we’re right! I am very pleased to say that our grandchildren are now learning about our Italian heritage. grew their own vegetables and were meticulous about their surroundings. the lifestyle and the art became a permanent part of my life. They each in their own way made me even more aware of everything around me. It was my good fortune to meet a wonderful Italian man while traveling in Italy in 1964. meticulous about their surroundings. who passed on to me a love of family. I have tried to articulate for our readers what has been in my head for many years. they made their own wine. Long before it was chic. but have been symbols of our great holiday traditions. food and garden. I learned to appreciate Italy’s great wines. His playing schedule took us to all the regions of Italy. they too are “casalinghi” by nature. I want to preserve these recipes that are not only part of everyday life for us. We were married 7 months and 1 day after we met. He was a soccer player by profession. The many people I met. The Italians say “la vita e una ruota che gira” – “Life is like a wheel that turns.

A kitchen need not be large. much as a good golfer has the right club for every shot. this marriage of wine and food is always best when shared with family and friends. I.Riservato agli Amici Good wine cries out for good food! The enjoyment of wine undoubtedly ranks among life’s great pleasures – add to that an appreciation of fine food. Part of the enjoyment of presenting such a meal is in the pleasure of preparing for it. I like to plan an entire meal. and you have a marriage made in heaven. Of course. picking and choosing foods and wines that complement one another. one must have a well-equipped pantry and a comfortable place to cook. Every occasion has the right menu. The good cook has a special pan for almost every dish. like dishes that are easy to prepare. from a simple meal “al improviso” to Sunday dinner or a holiday feast. In order to be prepared for any culinary occasion. but space will be needed for the collection of pots and pans that are accumulated as one’s cooking is personalized At this point a good cook becomes like a good golfer. [X] . personally. have a few good ingredients and are worthy of serving to people we care about.

g. they will adjust their purchasing habits to suit the needs of their customers – or at least they should. [XI] . Sometimes these ingredients can also be stored. whether a quick snack or a great feast.Shopping Every great culinary experience. by communicating. will feel more appreciated and are more likely to aid you and serve you well. These individuals will become part of your kitchen. and affords you the opportunity to offer your family a special treat. or a sale on pasta or tomatoes). or want something unusual and compliment them if you’re pleased with their product. This is the shopping for items you’ll need and want in your pantry to have on hand when you need to use them (and includes items that are well-priced that you might have to pay more for at another time – a sale! – e. or frozen to be used at a later date. and the relationship will make the preparation of food all the more enjoyable. I like to develop a personal relationship with the people from whom I shop. One is for the long term. begins with a trip to the market. The second is for ingredients you need to prepare a dish you plan to make currently. Oftentimes. They are not mind readers. Don’t forget they too should be in the wine or food business because they know and enjoy their products. There are two types of shopping. He or she will also be more likely to seek out that special ingredient you can’t find and look for that great wine or those special pears you want to serve with the perfect cheese. you have a greater probability of acquiring what you need and they will offer suggestions that can improve your recipe. olive oil at a great price.) An example could be if you decide to include lobster to a fish stew because it’s available at such a great price. or items that are currently on sale (like fresh produce or a fish or meat that you’ll include in your menu because of its value. They too understand your dining standards. Talking to your merchants is important! Let them know if you’re displeased. Life is more enjoyable when you appear to enjoy what you are doing.

not cooking wine) Italian parsley Fresh basil Parmigiano Reggiano Canola oil for frying It would be nice to have: Dried Porcini mushrooms Zafferano Abruzzese (Saffron from Abruzzo) Pancetta [XII] . Spanish. long. pelati (San Marzano).Your Italian Pantry If you want to cook “Italian” there are some basic products you must have in your pantry. express and regular Balsamic vinegar White wine vinegar Broth: chicken. Vidalia Anchovy: flat Sea salt Wine: red and white (a good jug for cooking. soup and egg Rice: long grain and Arborio Polenta. small. This will enable you to decide “al improviso” to cook a dish whenever the spirit moves you. veal & fish Garlic Onions: red. beef. both regular and extra virgin Tomato sauce. Some of these products are: Olive oil. chopped and sauce (a good brand) and paste Pasta: a variety of short.

its social significance as well as its nutritive value. while firmly based in my mother’s cooking. I mention. The essence of Italian cuisine is based on what’s available regionally in each season. Families managed to survive despite financial challenges.Chapters of RoseMarie Panio’s Recipes Opening: Riservato agli Amici – Reserved for Friends This is an opening section that tells about my personal journey with the culture of the family table. Antipasti Primi Piatti – First Dishes Secondi Piatti – Main Dishes Contorni – Side Dishes Dolci – Desserts Vini – Let’s talk wines from Italy’s 20 Regions Lago Maggiore. as well. My personal cooking style. I decided to write this cookbook so the many recipes handed down to me would not be lost. Italy. I also touch on how to shop and create a pantry that will help you have what you need on hand to create the dishes you want – when you want. how meeting Rocco in Italy while on a ski trip in 1964 changed my life forever. 1964 [XIII] . and making the best use of local fare created a culture of food and wine. “La Cucina Povera” is an important part of Italian cuisine. Cooking for the family. evolved by virtue of the years of exposure to regional Italian cuisine and culture.

[XIV] .

Contents [XV] .

Antipasto – Capri Style (mozzarella. tomato and basil) 13 Mussels in Wine 14 Carpaccio 15 Antipasto Misto 16 Clams Baked 17 Artichoke Hearts – Pickled 18 Pickled Peppers (peppers in vinegar) 19 Contorni 21 Potato Croquettes 22 Cipollata 23 Peperonata (Pepper/onion) 24 Savory Bread Casserole 25 Stuffed Italian Peppers 26 Pasticcio di Patate e Salsiccie 27 Escarole 28 Zucchini Flowers 29 Focaccia 30 Fagioli Verde – Wide Green Beans 31 Tomato Salad 32 String Bean Salad 33 Zucchini Sottaceto 34 [XVI] .ANTIPASTI 1 Artichokes – Stuffed Sicilian Style 2 Uova Sottaceto – Pickled Eggs 3 Sun Dried Tomatoes 4 Caponata 5 Eggplant in Vinegar 6 Acciughe Verde (anchovies in parsley sauce) 7 Arugula/Prosciutto 8 Roasted Peppers 9 Asparagus in Olive Oil and Prosciutto 10 Bagna Caôda – Hot Bath 11 Bruschetta 12 Caprese.

orange and yellow) 47 Primi Piatti 49 Thanksgiving Turkey Escarole Soup (with little meatballs) 50 Thanksgiving Turkey Escarole Soup (with little meatballs) 50 Agnolotti – Small Stuffed Pasta 51 Manicotti 53 Pasta All’uovo 54 Rotolo Alla Fiorentina 55 Pasta Alla Carbonara 56 Risotto – Basic 57 Gamberi – Shrimp and Linguine 58 Fagioli e Maltagliati 59 Grape Tomato & Garlic Sauce 60 Bow Ties with Cream Broccoli Florets 61 Broccoli di Rape with Salsiccia & Orecchiette 62 Gnocchi Di Patate 63 Tonno e Capperi – Salsa 64 Stew-Beef or Lamb (Carne in Umido) 65 Minestrone 66 Stuffed Red Peppers and Sauce 67 Pesto 68 Stracciatella Alla Romana (Italian egg soup.Taralli 35 Broccoli di Rape (side dish) 36 Parmigiano Crisps 37 Uova in Purgatorio – Eggs in Purgatory 38 Pizza Alla Napoletana 39 Patate in Teglia 40 Stuffed Mushrooms – Funghi Imbottiti 41 Artichoke Hearts – deep fried 42 Bolliti e Sfritti 43 Pizza Rustica 44 Baccalá Salad 45 Salsa Verde 46 Sweet Little Peppers (red. Roman style) 69 [XVII] .

Pancetta and Green Onions 83 Secondi Piatti 85 Cotechino with Beans or Lentils 86 Pancotto 87 Loin of Pork 88 Baccalá Stew 89 Chicken Cacciatora or Rabbit Cacciatora 90 Ossobuco (con piselli) Veal Shanks 91 Braised Sausage 92 Carne Pizzaiola 93 Cannelloni con Carne 94 Baked Scrod 95 Scaloppine Alla Marsala 96 Spezzatino di Vitello con Funghi 97 Chicken.. Red peppers & Pappardelle 98 Traditional Cioppino 99 Sogliola Alla Fiorentina – Sole Florentine style 100 Lemon Scented Pasta 101 Polenta 102 Breaded Veal Cutlet. Cotoletta or Costoletta Alla Milanese 103 Vitello Tonnato 104 [XVIII] .Fusilli di Casa 70 Special Sauce – Mother Rose’s 71 Minestra. 72 Penne Alla Vodka 73 Chicken Soup – Italian Style 74 Bucatini All’Amatricana 75 Manicotti con Spinaci e Balsamella 76 Pasta e Ceci 77 Fagioli in Tegame – Cannellini Bean Casserole 78 Beef Soup 79 Chickpeas with Orecchiette 80 Briciolata Sauce 81 Insalata di Riso – Rice Salad 82 Orzo with Peas. Minestrone. Minestrina ….

Polpette di Vitello – Veal Meatballs 105 Veal Polpettone – Roasted Veal Meatloaf 106 Trasimeno Stew 107 Eggplant Alla Parmigiana 108 Stuffed Bass 109 Lamb Shanks in Red Wine Sauce 110 Thanksgiving Sausage Stuffing for Fresh Turkey 111 Cranberry Sauce – Lemon Scented 112 Roast Leg of Lamb – Abbacchio al Forno 113 Easter Menu…Santa Pasqua 114 Dolci 115 Amarettini Cake 116 Bow Knots 117 Panettone Bread Pudding 118 Baked Fruit 119 Italian Cheese Cake 120 Panna Cotta (cooked cream) 121 Pinoli cookies 122 Tiramisu 123 Amaretti 124 Savoiardi (Lady Fingers) 125 Biscotti – Cantucci 126 White Cookies (very special) 127 Pizzelle 128 Crostata Di Frutta 129 Le Crespelle – Rosettes 130 Poached Pears 131 Zeppole 132 Cannoli Shells or Discs 133 Easter Pie (Pastiera) 134 Colomba Di Pasqua – Easter Dove 135 Gianduia Gelato 136 Fruit – Fruit With Cheese Fruit With Everything 137 Pasticiotti 138 [XIX] .

Pane di Pasqua (Easter Bread) 139 Pane di Spagna – Sponge Cake and Crema (cream filling) 140 Seadas – Sardinian Dessert 141 Strufoli 142 Zabaione 143 Parliamo di Vini 145 Parliamo di Vini 146 How did I become so interested in wine and food? 150 Tips for storing wine: 151 Limoncello – Make it yourself 152 Dessert Wines 153 Make Your Own Vinegar 154 A Message from the Author 155 ABOUT THE AUTHOR 157 INDEX 158 [XX] .

ANTIPASTI 1 .

Tap and shake them to loosen any water from the inside and dry off. The outer leaves (which you will later remove) should also look vibrant. as well as about ½ inch off the tops. you will need to add more wine and water and continue cooking. make sure the stems seem green and fresh. Watch your pan carefully. Place the pan. Leave covered and allow to rest before serving. Nero d’Avola is a great red wine and Grecanico white is produced throughout the Island. When purchasing artichokes. have some wonderful blood oranges and a great espresso and you’ll feel like you’re dining in a Sicilian “retrovo.” overlooking the Mediterranean Sea. Place the artichokes in a pan with a cover. chopped parsley.Artichokes – Stuffed Sicilian Style 4 large artichokes 1 cup seasoned breadcrumbs ½ cup grated Parmigiano Reggiano 4 chopped anchovy filets 3 cloves of chopped garlic (large cloves) ½ cup chopped parsley (a fist full that is washed. Drizzle some of the olive oil over each artichoke. 2 . If the outer leaves come off easily. If you start out with dried out vegetables. they will be tasteless. Cut off the stems and the tough outer leaves of the artichokes. I would choose a wonderful Sicilian white wine to accompany it or a light red. Prepare your stuffing in a large bowl adding together the breadcrumbs. it doesn’t matter what you do. cheese. dried and chopped) 6-8 tablespoons of olive oil 1 cup of white wine 1 cup of water Salt and pepper Lemon zest. chopped garlic. Place the wine and water in the pan with 2 tablespoons of olive oil. Make sure you get the stuffing in between all the leaves. If there is no steam coming from the covered pan. but the results are well worth it. Wash them under running water and carefully open them up from the center out. the vegetable is cooked. I would serve this robust dish with a lighter meat or fish dish. Both an Insolia (white) and a Nero d’Avola (red) are now readily available. Afterwards. salt and pepper and lemon zest. optional The preparation of this dish takes a little time and effort. then the stuffed artichokes. over a moderate flame for about 45 minutes. Slice up some great ciabatta bread. covered. anchovy filets.

Chop yolks and add 5 anchovy filets. In the meantime. peel eggs being careful not to split. 3 . If you’re using fresh Rosemary in the jar. Bring to a boil and cook for 10 minutes. Rosemary can be placed into jar before sealing. They can be cut in half or sliced. red pepper. Allow the solution to cool off. onion. I like to put all my pickled eggs into one very large mayonnaise jar. chopped parsley and mayonnaise. 1-2 tablespoons of butter. This keeps them handy for snacking. Place sterilized lids and caps to seal jars. These eggs can be a wonderful part of your antipasto repertoire. They can also be cut in half and stuffed. To stuff: Cut in half and carefully remove yolks. it should be washed and dried before using. too.Uova Sottaceto – Pickled Eggs One dozen hard-boiled large eggs 1 pint white vinegar 2 pints water 8-10 peppercorns 1 teaspoon crushed red pepper 1 small onion (sliced) 1-2 cloves garlic ½ teaspoon salt (I prefer coarse sea salt) Rosemary (optional) Place vinegar and water in a large saucepan with peppercorns. Place in the refrigerator for at least one week. I place all the eggs in with the cooled mixture. garlic and salt. Refill eggs & sprinkle with pepper or paprika for a bit of color. Place 4 eggs in each sterilized pint-sized jar and pour the solution over eggs.

Cool completely. ripe) Olive oil Garlic Pepperoncino – red crushed pepper Wash and cut the tomatoes in half and remove stems. Turn every few hours.Sun Dried Tomatoes Three pounds plum tomatoes (preferably San Marzano. Place on an un-greased cookie sheet and put in the oven for 6-8 hrs. They can be served over cooked pasta. If you prefer. These can be kept for quite awhile. Preheat oven to 200˚F. place in sterilized vessels. crushed red pepper can be added. Remove carefully. alongside sliced mozzarella or provolone. Cook your favorite pasta. heat chopped tomatoes along with olive oil and add to pasta and top with grated cheese. Add chopped garlic and cover with olive oil and cap. They can also be served with an antipasto. When cool and somewhat stiff. Sundried Tomatoes and Artichoke Hearts 4 . or can be substituted for fresh tomatoes in bruschetta.

Saute the onions. 2 medium size eggplants 1 cup olive oil ½ bunch of celery diced 1 medium sized onion thinly sliced 1 small can of tomato paste 1 medium can crushed tomatoes ¼ cup balsamic vinegar ½ cup red wine vinegar 4 tablespoons capers ½ cup green olives chopped Salt / Pepper to taste. Cut eggplant (unpeeled) into cubes. Now. I like to serve it on toasted casa bread slices that have been cut into 2½ inch square pieces. I would serve this with a full-bodied Nero D’Avola. Don’t mistake this great dish with what you find in stores. Put a weight on top and allow them to drain well. This is where you would add salt and pepper to taste. In the olive oil. Place in a colander with 2 tablespoons of salt. boil the celery for about 10 minutes. add tomatoes and tomato paste and a little water and cook for about 10 minutes. capers and olives. In the meantime. sugar can be added (1 or 2 teaspoons). celery. sauté the eggplant cubes in batches and drain on paper towels and set aside. add eggplant. from Sicily! 5 . There is just no comparison! It also works well for a picnic. If you feel it tastes too tart. Cook for about 20 minutes.Caponata This is a wonderful antipasto. Add vinegar and cook until well blended for about 1 hour on medium heat.

oregano.Eggplant in Vinegar Select a medium eggplant with a bright shiny color and green stems. and crushed red pepper. olive oil. Place in a colander with salt and place a weight on top to remove any bitterness and excess moisture. Gently squeeze out the eggplant and prepare for seasoning. In the meantime bring ½ part water and ½ part vinegar to a boil. Cool off and place eggplant into the solution and let stand for about 3 hours. Mix well and cover. garlic cloves. place in a bowl the eggplant. or kept in a jar (sterilize jar and boil lids). To season. Let stand for about one hour. Remove skin and slice into strips (we always called them worms). They are great served as part of an antipasto! 6 . These can be served in a few days.

Acciughe Verde (anchovies in parsley sauce)
I cup fresh Italian parsley 1 cup of extra virgin olive oil 2 or 3 cloves garlic Anchovies Red wine vinegar Wash, dry and mince the parsley (no stems) Mince garlic Stir into the olive oil Place the parsley, olive oil and chopped garlic into bowl. Mix together and pour over slices of anchovies that have been washed in red vinegar. Serve with slices of bastone bread. This is nice to serve as a part of your antipasto selections

7

Arugula/Prosciutto
One of my family’s favorite antipasto dishes is Arugula, Prosciutto and Parmigiano Reggiano. It doesn’t sound like much, but it is simply delicious! Two bunches of arugula (tops only – no stems) ½ to ¾ lb. Prosciutto di Parma ¾ cup olive oil ½ cup Balsamic vinegar Garlic powder Salt Pepper, optional Parmigiano Reggiano thinly sliced or shaven I like to serve this on individual salad plates. Divide the Arugula, which has been washed, dried and the stems removed. Place on individual plates. Sprinkle with olive oil, balsamic vinegar, garlic and freshly ground pepper to taste. Layer slices of prosciutto and thinly sliced or shaven pieces of Parmigiano. Your palate will delight you as you enjoy this savory introduction to a wonderful dinner. You can make a dressing of 2 parts olive oil, 1 part vinegar and a sprinkle of garlic powder. Shake well! If you can find it, use baby arugula! Serve with a dry, soft red wine. Nebbiolo is my favorite. A good merlot will do as well!

RoseMarie and Chef Romeo of Trump National Westchester, November 2011

8

Roasted Peppers
Four to six red peppers, washed and dried One large clove of garlic, chopped ½ cup of olive oil Course sea salt to taste Place red bell-shaped peppers of equal size on a non-stick oven pan and bake in a 350 degree oven for about one hour, turning at the ½ hour time very carefully, don’t break. Use wood tongs if possible. Selecting peppers of equal size is important to ensure that they cook evenly. In the meantime, prepare a brown heavy paper bag in which you have triple folded paper towels. Remove the peppers from the oven when they look sunken in, and place them in the brown bag and fold the bag over to ensure that the heat stays inside. In about an hour, turn the bag over. When the peppers have cooled down, carefully remove the stems and seeds, open the peppers and peel off the outer skin (the steam has loosened the skin from the meat of the pepper), tear into strips (remove the seeds). Do not wash. Washing will take way the flavor. Place roasted peppers in a glass jar; add a large clove of chopped garlic and olive oil and a pinch of salt. Cover and refrigerate until ready to serve. A few hours will be needed for the flavors to marry. Roasted peppers can be served alone with Italian bread, on bruschetta (Italian bread brushed with olive oil and toasted in the oven), as part of an antipasto salad, with sliced mozzarella, provolone and served with a robust red Italian wine that will stand up to this intense flavor, like a Barbaresco.

9

When you’re ready to serve. you may want to peel slightly. Steam for about 5 minutes. Cover and chill. This makes a wonderful antipasto. You may want to serve with a great Italian cheese. Serve with a great Barbera or Dolcetto! 10 . Be sure to wash asparagus. 1 lb. which are less tender. cover with olive oil and 2 cloves of slivered garlic and a splash of white wine vinegar. It takes very little effort to serve this tasty vegetable. enough water to cover asparagus and a pinch of salt. since.or Toma Piemontese. our close friends gave us a small asparagus patch. Some years ago. Every spring we enjoy the bounty of these asparagus. This allows for the infusion of flavors. It’s always a good idea to try to cut them into the same lengths so they cook uniformly. We have. or until tender. Italian Fontina. Asparagus (preferably thin) Garlic Salt Olive oil Prosciutto Pepper Place in a large fry pan that has a cover. shavings of Parmigiano. given each of our children a patch for his or her own garden. If they are large. which reseed themselves. Remove and place into a container. wrap with Prosciutto. and cut off the bottoms.Asparagus in Olive Oil and Prosciutto There are many ways to serve asparagus. I suggest goat cheese.

Make sure you have a lot of great bread or grissini. raw or blanched. There are a number of variations in the alpine villages.Bagna Caôda – Hot Bath ¾ cup olive oil 6 tablespoons sweet butter 4-5 cloves chopped garlic ½ cup cream (optional. and the veggies around it in a circle. or use for dipping fresh vegetables. Add chopped anchovies and melt into sauce. and of course a great red wine. celery. If you’re going to add cream. especially Piemonte. If you’ve added the cream. Peppers. as an appetizer in a food warmer or fondue dish surrounded by vegetables. Stir until creamy. cauliflower. This dish is served in Northern Italy. fennel. whipped) 2 ounces of anchovies Place on moderate heat all ingredients except anchovies. mushrooms. A Nebbiolo or Barbera D’Alba from Piemonte will do fine. do so now and mix well. Serve with red roasted peppers without dressing. carrots. Aerial view of Torino Po River 11 . or a Sassella or Grumello would be great from the Valtellina in Lombardia. you’ll want to serve on a platter with the cream Bagna Caôda in the middle. and broccoli are all good choices. Sometimes a splash of red wine is added or truffle shavings.

Mix all together. but it has a history of great cuisine. why not grow your own? You can purchase San Marzano seeds. Chop basil and garlic and add to tomato. Bruschetta is served on slices of Italian bread that have been coated with olive oil on both sides and toasted in the oven. one of my favorite whites.Bruschetta One large ripe round tomato Three or four large leaves of fresh basil Sea salt Olive oil Oregano Large clove garlic Wash. They are by far the best plum tomatoes in the world. Naples is best known for its street food. a great red! 12 . San Marzano tomatoes taste very good too. Bruschetta is a great nosh or antipasto. around Naples. or Aglianico. I like to use the round casa bread that has been sliced. in the valley of the Vesuvius. dry and cut the tomato into small pieces. being careful to save juices. Season the mixture with coarse sea salt and oregano. They are grown in Salerno and Avellino. Enjoy with a great Greco di Tufo. if you can find them fresh! Or. drizzle with olive oil and place on pieces of toasted Italian bread.

you will undoubtedly enjoy the scent of basil growing everywhere. or Greco di Tufo. alternate thinly sliced Mozzarella with fresh basil leaves and sliced tomatoes. Serve with great crusty bread. that’s still warm and fresh (bufala. Drizzle with a great extra virgin olive oil and finish with freshly ground pepper. Not the mozzarella used for pizza! This one is made from cow’s milk. freshly ground Tomatoes. I would suggest Lacrima Cristi from the Vesuvius. Mozzarella di bufala is a good example of a simple dish. washed and dried Mozzarella. As a wine. Antipasto – Capri Style (mozzarella. made wonderful by the quality of its ingredients. if you can get it)! Olive oil – of drizzling quality Black pepper. tomato and basil) If you have an opportunity to visit the Island of Capri. 13 . It is here around Naples that the famous mozzarella di bufala is made. ripe On a large platter.Caprese. Very fresh basil leaves. off the coast of Naples.

This will assimilate sand and the mussels will open and release any sand. 14 . discard them. try a Vermentino from Sardegna. Add the garlic and heat.Mussels in Wine It was during the three years we lived in Liguria that I learned to make simple fish dishes. This area is truly enchanting. Place olive oil in the bottom of a pan. When they begin to open add splashes of white wine and finally the parsley. Allow the mussels to stand in a bowl of cold water to which you’ve added corn meal. When they open up remove from the heat and serve with lemon quarter in a soup bowl. Mop it up with good bread! I would serve a white wine from Cinque Terre “the five lands. so pour over each portion. If you can’t find one. I could walk to the open market in the piazza of Marina di Carrara and purchase fish that had just arrived from the fishing boats. south of Genova. sack mussels ¼ cup olive oil ½ cup white wine 2 cloves garlic – chopped Parsley – chopped 2 lemons Clean and scrub mussels.” five fishing villages along the Italian Riviera north of La Spezia. The pastel-colored houses are very close to the water with fishing boats and cafés. If any are broken. One 2 lb. Add the clean mussels. They should be closed when you put them into the oil. The fish was always fresh. The juice produced is very tasty.

I would definitely serve this before a pasta al forno with balsamella and quatro formaggi (cream sauce with four cheeses). place the tenderloin on top and drizzle with the oil. fresh black pepper to taste. it's great ingredients in their simplicity that make this a delightful beginning to a meal. Add chopped Italian parsley and shavings of Parmigiano Reggiano. Enjoy! 15 . and slice the meat into very thin pieces. I personally would not serve another meat dish with this meal. like Morellino di Scansano or a great Nebbiolo from Piemonte. An option is to add thin slices of raw mushrooms. Pound the meat until it’s thin and uniform. Basil leaves are also used instead of parsley. Once again. Spread extra virgin olive oil on individual plates. Add ground. Another option is to add a few capers. Always serve with pieces of lemon for dressing.Carpaccio ½ pound thin slice tenderloin Extra virgin olive oil Chopped Italian parsley or basil Shavings of Parmigiano Reggiano Lemons Capers This is by far one of my husband’s favorite antipasto dishes. I would serve a wine from Maremma. An electric knife works really well. Start with a piece of beef tenderloin that is frozen.

Place the greens on a large platter and begin adding sliced salumi. It consisted of a bed of greens (we used tender celery leaves). lettuce. baby Arugula all go well. Serve with plenty of bread. This is also a great luncheon dish by itself. Have a glass of light red wine. Pollino National Park between Basilicata and Calabria 16 . balsamic vinegar and garlic powder shaken and poured. Guanciale. A wonderful Abruzzese. Prosciutto.Antipasto Misto We always served an antipasto misto before each holiday meal and most Sunday dinners. and Soppressata all go well. bocconcini di mozzarella and/or sliced pieces of mild provolone go well. Dress with olive oil. tri colored. Now top with marinated artichokes and olives. especially if we had guests. For example. You may need a nap. Cerasuolo (dry red Rose) is really great with this antipasto. Now add cheeses.

Lift the clams out of the juice and chop. Also add a drop of clam juice and a drizzle of olive oil. Add the Parmigiano. This resembles sand. remove the clams and juice and place them in a small bowl. 1 teaspoon oregano Clean the clams by scrubbing and soaking in cold water with corn meal (about 1 cup). fresh live Breadcrumbs. Broil for 3 minutes. Fill the clamshells with the mixture and add a few grains of coarse sea salt to each shell. Now chop the garlic and the parsley and add to the chopped clams. flavored Garlic Italian parsley Olive oil Sea salt Parmigiano Reggiano. Open the shells. and the clam mistakes it and opens up enough to release any dirt inside. Serve with a Vermentino! 17 . Save ½ of the shells. Place the filled clams on a baking dish and bake for about 10 minutes at 375ºF.Clams Baked Large clams. the oregano and the flavored breadcrumbs. so you can use them to bake the clams.

peel off the outer leaves. 18 . clean. you can use whole frozen artichoke hearts. Purchase the small artichokes when they are in season. by the way is a great gift! Simmer hearts in a solution of half water and half white vinegar until tender. Or. Place in mason jars (or a container that keeps them snug) and cover with olive oil. I usually make 4 boxes at a time. Seal and allow flavors to marry overnight or longer. Place some slivers of garlic.Artichoke Hearts – Pickled You can pickle your own artichokes very easily. The beauty of this is that you can store them in the refrigerator for more than one meal. Drain on paper towels. They will be crunchier and have more flavor than the ones you purchase in little jars. This. Enjoy this as a wonderful addition to your antipasto platter. Either way. a pinch of sea salt and a generous sprinkle of oregano into the jar. Wash. cut in half and remove the choke. this is not an inexpensive dish to make. There are about 3 servings in each 8 ounce box of frozen artichokes that you can make yourself.

Remove the peppers with a spider and set aside. They really look great on a platter. But. when they’re made fresh they have a great taste and are so much healthier. so you can make ahead. Lower flame to simmer and add the quartered peppers in batches and cook for 4 minutes on first side.Pickled Peppers (peppers in vinegar) This is a great addition to an antipasto or in chicken cacciatore. Now. Place the processed peppers in a glass container and cover with the cooled liquid. Continue until all the peppers have been done. They are tender when a fork goes through easily. 4 peppers 1 cup olive oil 2 cups white wine vinegar 1 tablespoon of sugar 1 teaspoon of salt Clean and remove all seeds from the peppers and cut in quarters. I’m sure you’ve seen them in jars at super markets. 19 . Bring the oil. They can be stored in the refrigerator for a few weeks. This is a great addition to your antipasto repertoire. I like to use a combination of red. allow the liquid in which you have boiled them to cool down. yellow and orange bell peppers. insalata di riso…or in a great sandwich. sugar and salt to a boil. vinegar. then turn and cook for a couple of minutes more until tender.

Perugia, Italy, Corso Vanucci

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Contorni

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Potato Croquettes
3 lbs. potatoes boiled and mashed 3 eggs (plus 1 for egg wash) ¼ cup chopped parsley 1 cup cooked white rice 1 small chopped onion 1 large clove garlic, chopped ½ cup grated cheese, Parmigiano Reggiano 1 cup shredded Mozzarella Sea salt and freshly ground pepper to taste 2 tbs. warm milk 1½ cups flavored bread crumbs Corn oil for frying Boil and mash potatoes. Allow potatoes to cool off and place in a large mixing bowl. Beat eggs well and add to potato mixture. Add chopped onion and garlic (chop together), parsley, cooked rice, both cheeses and salt and pepper. Add the warm milk as needed to keep everything soft enough for molding. Shape in balls and flatten to the shape of a small potato. Dip into egg wash and breadcrumbs and set aside for a little while on waxed paper. Then, fry in hot oil for about 4 minutes, or until golden brown. Fry a few at a time, turning each very carefully with a spider. Serve very hot with your favorite meat dish. They’re great the next day, too.

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This should be a light orange in color. This may take as long as an hour. You can make it a day ahead and heat it up while you’re grilling. can of tomato sauce ½ cup white wine ½ cup warm water (use as needed) Coarse sea salt to taste Place the olive oil in a large sauté pan along with chopped garlic and sliced onions. 23 . Now add the tomato and salt. and sauté until onions become translucent. hamburgers and grilled sausage. grilled steak. It adds a great touch to a simple meat dish. and simmer until the onions are cooked down and become very soft. In the meantime be careful not to let it dry out.Cipollata Cipollata is much like Peperonata without the peppers! 2 large Spanish onions ½ cup olive oil 2-3 cloves of garlic 14 oz. This is great to serve with veal chops. Add warm water as needed to keep a moist sauce.

This will require at least an hour of cooking. can of tomatoes ½ cup white wine Heat the olive oil in a large casserole. sliced and seeds removed. Be sure they do not dry out. Add warm water if necessary. You can use this recipe as a side dish with veal. It’s a very simple dish with a great taste. pork or beef – or as a relish over grilled sausage. You can even use it over toasted Italian bread that has been brushed with olive oil bruschetta style! A simple delight! 24 . Add the peppers. Add the onion. washed. which you have sliced. They should be very soft and moist. wine and salt and simmer until the peppers and onions blend together and resemble a relish. and the garlic and sauté for about 5 minutes over moderate heat. meat patties or steak. Add the tomato.Peperonata (Pepper/onion) 4 – 5 large red peppers ½ cup olive oil 2 cloves garlic 1 large Spanish onion A pinch sea salt 1 15 oz.

rice. Heat the olive oil in a nonstick skillet. Sauté until unions are translucent and peppers are soft. pepper. Add the bread to egg mixture. thyme. salt. red pepper slices and garlic. If you’re using Pancetta. Spinach with oil and garlic or escarole go especially well with this! Serve it with a Rosso di Montalcino. Now. or polenta dishes just won’t do it for your meal. Sometimes. a Spanna or a great Gattinara. sage.g. you’ll need a starch dish to serve. What a great menu! 25 . It will taste even better the next day! I like to serve this dish with roast lion of pork and a leafy green vegetable. Cut the bread lengthwise into 3 long strips. Pre-heat your oven to 350°F. oregano or all together! Whisk together the eggs. rosemary.Savory Bread Casserole This dish is something I make when I have a day old loaf of Italian bread. Add sliced onion. Asiago 1 cup grated Parmigiano Reggiano Seasoning (personal preference. Let it cool slightly before serving. 4 eggs 3 cups whole milk ¼ teaspoon freshly grated nutmeg 1 loaf of long Italian bread 1 cup chopped Speck (you can substitute sautéed Pancetta) 2 tablespoons olive oil 1 large onion (1 pound) sliced thinly 2 cloves of garlic sliced thin 1 red pepper thinly sliced ½ teaspoon sea salt Freshly ground pepper ½ cup chopped parsley 2 cups of shredded cheese (your choice) Mozzarella. Stir occasionally to insure all the cubes are covered. potatoes. and you want something different! Pasta. Grease a 9x12 inch baking dish with olive oil. let stand for about 15 minutes. Fontina. then into cubes. milk and nutmeg. mix all ingredients together. brown with onion mixture. sprinkle with extra cheese and bake for 50 minutes. or to complement your entrée) e. Mix in onion and pepper mix that has been cooled! Spoon the mixture into baking dish.

With a light fish dish you’ll need a white that will stand up to the anchovy like a Greco di Tufo. 6 Peppers 6 pieces sliced white bread. and hanging to dry from balconies. flat leaf ⅓ cup Parmigiano Reggiano 2 cloves chopped garlic 6 to 8 anchovy filets Wash and dry 6 peppers. They’re most commonly offered in light green. leaves only. cheese. They can be seen growing along the countryside. Prepare a baking dish large enough so the peppers fit side by side that has been coated with olive oil and bake in a 350°F oven for about 30 minutes. I personally prefer orange or red. garlic and chopped anchovy. Mix together cubed white bread that has been moistened with milk until mushy. leaving space (about ½ inch) at the opening so when baked the filling does not spill out. Remove tops and interior seeds and membrane. Basilicata is known for its peppers. Warm milk (enough to moisten bread) ¼ cup chopped Parsley. in Matera. Enjoy as an antipasto or a side dish with fish or meat! Enjoy with a Primitivo when serving with meat or as an antipasto. if you can find them! Senise. Add chopped parsley. Stuff the peppers. At 15 minutes. About 6 slices should do.Stuffed Italian Peppers These are not the peppers used for roasting. gently turn over so they cook evenly. 26 . They are slimmer and elongated.

warm milk. fresh sausages that are red in color. 27 . filet mignon. as preferred) Powdered garlic Chopped parsley 1 large bay leaf Cook washed potatoes in their skins by boiling in salted water until soft.Pasticcio di Patate e Salsiccie 3-4 lbs. cheese. if using hot sausage) 6 or 7 links Italian sausages (sweet or hot. Butter a baking dish and fill with mixture. Zafferano (saffron) is also grown here. garlic powder & fresh chopped parsley. roasted chicken or rabbit roll. Start out with lean. This region’s famous cheeses are: Scamorza. Mash and add butter. Remove any excess fat from sausages. wash. The best pasta in the world comes from Abruzzo and Molise. Drain. peel and put them through a ricer or mash. Or. Bake in a moderate oven for about 30 minutes. peel. Serve with a roast lamb. Among their favorite foods are lamb and kid braised in ragouts served on polenta. Red wine: Montepulciano D’Abruzzo Abruzzo is situated in central Italy on the Adriatic and along the Appenines. Caciocavallo and Pecorino. ground pepper. cut into pieces and boil in salted water–in which you’ve placed a bay leaf–until soft. Mix the cooked sausage into potato mixture. crumble and cook meat in a pan over low heat until fully cooked (about 10 minutes). remove casings from sausages. Yukon Gold potatoes ½ teaspoon salt 6 tablespoons butter 2 cups warm milk ½ cup grated Parmigiano Reggiano Black pepper – to taste (you may want to omit. Mash them until fluffy. In the meantime.

See below! Now in a separate pan heat olive oil and chopped garlic (do not brown). It is best when served the next day allowing juices to marry. Allow rest for a few hours. Place the cut up pieces into three cups of boiling water to which you have added chicken bouillon. Cut leaves into three or four pieces and rinse again. add squeezed lemon juice and serve.) and cook for about 20 minutes. Remove the leaves from the stem. and put some aside to add to cook with bean soup. soaking it in plenty of cold water to be sure all sand and dirt have been removed. Add ½ cup of white wine and cook for a little while. healthy dish. 28 . This can be kept refrigerated for a few days. Escarole and bean soup Cover the bottom of a 4-quart pot with olive oil and chopped garlic (2 cloves) Add ½ of a Spanish onion chopped. Serve with a Primitivo or a Nero D’Avola. Place the cooked escarole into the olive oil and cook for five or ten minutes on low heat. satisfying. Heat and serve with a dot of olive oil and sprinkled with grated cheese. Add the escarole and lower heat and cover. Remove from heat. 13 ozs.). Add a large can of cannelloni beans with liquid from the can (1 lb. cook for about 10 minutes stirring occasionally. stirring constantly. Thoroughly wash each leaf. Serve with crusty Italian bread. and it will taste better with each day’s passing. When a light red frothy sauce appears lower flame and add chopped cook escarole. a slice of mild provolone and a dry red wine. By putting in an extra head of escarole you can cook enough as a side dish. cook for another 10 minutes.Escarole As a side dish: Select two medium size escarole heads that are flat and light green in the middle (when turned upside down. Now add a 15 oz can of tomato sauce. This is an inexpensive. The escarole will gradually wilt. Cook the above on medium/low until the onion is translucent and a juice begins to form. Add 2 slices of pancetta about an eighth of an inch thick and chopped. The idea is to use just enough water to cook the greens and create some broth.

It’s not likely you’ll be able to purchase them. gently roll each flower in the batter (allow excess to drip off). and fry in very hot Canola oil. Italians are usually very frugal. salt. Remove the pistils by cutting around the circle that was detached from the stem. until brown. seasoned with olive oil. so plan to pick them when you’re ready to use. If you gently cut around with a short. just so you can make this dish. These flowers do not keep. Prepare the batter (as follows). sharp knife it will fall out. It’s worth growing your own zucchini. sifted 2 eggs ⅓ cup of milk ¼ teaspoon grated nutmeg Salt and pepper Deep fry.Zucchini Flowers This is a delicacy that is made with the flowers of the zucchini plant. This can be served as a side dish or as an appetizer…or a nosh! 29 . drain on paper towels. You’ll hear me repeat this often. and don’t like to waste food. Gently roll over to cook both sides. for the same reason – it is not practical for a green grocer to handle this product. Gently wash the flowers and drain on paper towels. Batter: 1 cup all-purpose flour. They find a use for everything.

Bake for about 30 minutes. i. stretching it to conform to the pan. caramelized onions. Prepare an oblong pan.Focaccia 3½ cups flour (all-purpose or bread flour) 1 package yeast 1½ cups warm water 4 tablespoons sweet butter (lard was used for original recipe) 2-4 tablespoons of seasoning (i. add a pinch of salt and ground pepper. place warm water and yeast in mixing bowl. Place 2 tablespoons of olive oil into pan and coat. oregano. 30 . slowly. Flatten dough and use rolling pin to form a rectangle the size of your pan. or in your mixer. in a warm place . Now add 1 to 1½ cups of remaining flour slowly. You can use it as bread – or you can create an antipasto in one pan! If you use a mixer with a dough hook. the type you would use for a jellyroll. Add a pinch of sea salt. Place into a preheated oven at 425°F. 4 tablespoons softened butter. Wisk until foamy! Add 2 cups of flour. Knead. or as tasty. using dough hook. Place dough into pan and gently push it into the sides. Mix slowly with dough hook until sides of bowl are clean of flour and soft. rosemary. Brush olive oil and sprinkle coarse salt over focaccia and some ground pepper or crushed pepper if so desired. Cover with plastic wrap and allow to rise about 1 hour. thyme) 6 tablespoons olive oil 3 cloves minced fresh garlic Sea salt Freshly ground black pepper Grated Parmigiano (optional) This recipe can be made on a flour board and kneaded by hand. You may also add a variety of flavors along with those above. Cover with plastic wrap and a towel and allow it to rise in a warm spot for 1 hour – or until it doubles in size. or a rectangular pizza.e. You can make it as plain as you want.If you’re adding other components. using the dough hook. airy dough forms.e. Check the bottom to tell when it’s done. this would be the time to do so. peppers or sliced sun-dried tomatoes. chopped garlic and seasoning.

You can now purchase these beans frozen. It’s always good to have a bag in your freezer! 31 . but are available all year. flat wide green beans (Roman beans). They are not as tasty. You can find these beans frozen. Now add tomatoes and simmer until beans are tender (in about ½ hour). as well. Add two or three leaves of fresh basil and continue cooking for another 10 minutes or so. Coat all sides of the beans. This is a tasty simple side dish. (washed. drained and halved) ¼ cup olive oil 1 clove garlic sliced Salt pinch 3 Basil leaves. stirring.Fagioli Verde – Wide Green Beans 1 lb. garlic and sea salt. I enjoy them as is with a large piece of Italian bread. They go well with steak or chicken. slivered 1 pint of crushed tomatoes Place olive oil in a sauté pan and add beans (cut to large bite sizes).

You’ll have to judge how many tomatoes you will need. simple and fast side dish to serve with meat. Before serving. tomato salad works really well. add some white wine vinegar or white balsamic vinegar. This is a great luncheon dish. Quartered San Marzano tomatoes work very well here! 32 . Serve with a slice of casa bread. and cut into wedges and add to the tomatoes. Add salt and oregano and garlic and marinate for a while. This gives the flavors a chance to marry. they generally grow their own. it’s a good idea to prepare a medium size tomato per person. or as part of an antipasto platter. A delicious. Anywhere there’s a little space in the garden or in a container. but not mushy! Tomatoes that are ripe Olive oil Garlic White wine vinegar Oregano Salt Slice tomatoes and place in a flat container. The juice from the tomatoes will mix with the olive oil and other ingredients creating a great flavor. drizzle with olive oil. Don’t forget to enjoy the dressing by dipping your bread into the dressing you have created! Enjoy! Another variation: Hard boil eggs.Tomato Salad Italians love tomatoes! They love them so much. Adjust seasoning. you’ll be sure to find a tomato plant and/or a basil plant. Generally. chicken. allow them to cool. oil and vinegar for the added ingredient. fish. Tomatoes must be ripe (preferably vine ripened).

Cover the bowl with plastic wrap and chill for awhile. douse with balsamic vinegar. I either cut in half or in thirds. but still fairly crisp. I use about half a red onion for each two-pound portion. This can be served in place of a green lettuce salad. Wash thoroughly and cut off and remove tips (both ends). Pour them through a colander and place in a large bowl to cool down. pour on olive oil and oregano (½ teaspoon. I have found it easier to cut to desired length before cooking. Bring water to a boil. sliced Yukon gold potato! 33 . to which you have added sea salt. Next. or to taste). Another variation: Add a boiled. Cook until beans are tender. just enough to cover beans. When ready to serve. Mix well and add salt if needed. Now cut up a large clove of garlic (chopped) and a piece of red onion (medium) sliced thinly. This depends on length of bean.String Bean Salad 2 lbs of string beans Olive oil Balsamic white or red vinegar Garlic clove chopped Sea salt ½ red onion. thinly sliced Oregano to taste String beans should be crisp and snap when broken when purchasing. or as part of an antipasto.

This makes a great antipasto.Zucchini Sottaceto Small to medium zucchini peeled and thinly sliced lengthwise Flour for dusting Two cups water One cup red wine vinegar ½ of small onion thinly sliced 5 or 6 leaves of sage chopped Peel and slice thinly lengthwise the zucchini (no seeds). It will keep for 20 days. Layer the zucchini and the sauce. Place the fried zucchini in a glass vessel in layers. refrigerated and covered. Turn over to brown both sides. Place the water. Bring to a boil and reduce. adding some salt as needed. 34 . Drain on paper towels and put aside. Dredge in flour and fry in olive oil. vinegar and the thinly sliced onion and the sage into the pan with the oil and flour from the fried zucchini.

These are truly a great tradition. There is an art to making Taralli and Ciambelli (a fatter cousin of the Taralli). Work other half adding more anice forte and olive oil. covered. We usually make them in the company of family. baked everything in a brick oven. place the taralli (one at a time) into a large pot of boiling water. grandmothers and great grandmothers. Remove with a large flat perforated utensil as each rises to the top of the pot. Place on a board in a warm place. then knead together again into a loaf. Knead together. the anis and the Brioschi (melted in ½ cup water). Knead again keeping dough moist but not sticky. Bonarda. the olive oil. Ciambelli and pizze. We. Cut into smaller pieces – knead again and place smaller pieces into a large bowl.Taralli 2½ pounds flour that has been sifted 8 eggs – well beaten 2 tablespoons finocchiello (fennel seeds. when you have boiled all the taralli. with a great glass of wine. as well as the finocchiello. you’ll be rewarded by the pleasure of knowing how enjoyable they are to serve. Place one on the other. Barbera. They are both great cooks! We had a wonderful time together. They should be softer on the inside. Work half the dough – set aside. Put beaten eggs and yeast in the well. Now. Form a large round ball. Once they rise. as well as a lot of eating. making Taralli. The oven should be hot! At least 400°F! They are great eaten as a snack. We did this at the family’s country house outside of Torino. Dolcetto are great. work in the flour. 35 . or with an antipasto in place of bread. The dough should be soft. Form into a large loaf. It was a delight! Serve with a great red. of course. I had the pleasure of cooking with my two sisters-in-law. during a family gathering. preferably wild) 1 cup olive oil ½ cup anis forte (or anisette) 2 tablespoons salt 2 packages yeast dissolved in a cup of warm water 1 tablespoon of Brioschi Make a well with the sifted flour. Cut off pieces and roll into a large straw. and let them rise. wet dishcloth. handed down from our mothers. Cover with a clean. Shape into a bow and pinch. If you master this art. and crispy on the outside. A lot of conversation and laughter goes on. place them on baking pans and into the oven to cook until they turn a light golden color. On a recent trip to Italy. Now cut into small pieces and knead individually into smaller loaves. As you are adding the ingredients.

Toss with lemon juice and add grated Parmigiano Reggiano (if you like). Parmigiano. or chicken broth (just enough to create the steam). I then sauté olive oil and slivered garlic and add the broccoli rape and crushed red pepper flakes until soft. Ciambelli and Focaccia 36 . I steam them in chicken broth to take out some of the bitterness. red pepper flakes. This makes a truly great side dish to steak. Making Taralli. lamb or broiled fish and of course sausage. Great as a pizza topping! Serve with a Chianti Classico or a Primitivo! . Add olive oil. Cook about 2-3 minutes in salted boiling water. Variations: Sausage and Broccoli di Rape with orecchiette pasta Pesto of broccoli rape – cut rape into small pieces.Broccoli di Rape (side dish) How to prepare for cooking: Wash and trim the ends of the stalks (about 1 inch) and peel the tough outer skin. steam and place in a processor. Remove and cool. garlic.

Serve alongside or with great salad. place the tablespoons of shredded Parmigiano that have been mixed with a ¼ teaspoon of flour on the pan in a mound.Parmigiano Crisps Two tablespoons shredded Parmigiano Reggiano ¼ teaspoon sifted flour Place a Teflon pan that has been very lightly oiled on moderate heat. Make a little basket to accommodate a salad by placing warm crisps over a glass or cup. Or: Place two tablespoons of shredded Parmigiano Reggiano in a mound on a silpat and place in a 350°F oven for about 12 minutes or until golden brown. Remove with a thin spatula and follow directions above. allow to brown slightly and remove with a spatula. Ground pepper can also be added to the shredded Parmigiano if desired. New York 37 . Tomatoes and Zucchini from RoseMarie’s Garden in Yorktown. Place on a cookie sheet to harden. If you like. Remove and allow it to cool. When the pan is warm. you can make them larger.

Pecorino Romano or Ricotta Salata all go well! ½ cup olive oil In a large nonstick sauté pan heat the olive oil.Uova in Purgatorio – Eggs in Purgatory This is one of my favorite lunches or a brunch. and delivers so much flavor and satisfaction. fresh chopped Grated cheese: Parmigiano. Now. 3 minutes should do it. Crack the eggs and place in separate parts of the pan. Add the thinly sliced onions and cook until tender. thinly sliced 1 large can of plum tomatoes. 1 small onion. Cook on medium to low flame for about 20 minutes. The Moors. add the tomatoes. Serve with a Barbera. It makes a great brunch accompanied by a Friesse or Baby Arugula salad. Cover the pan until egg whites are cooked. Sprinkle with grated cheese and toss basil on top. chopped 6 or more eggs Basil. It requires so little effort. Scoop out with a very large spoon. Venezia 38 .

After you have selected and prepared your topping. the dissolved yeast and salt. This will make two pizze. onions. Use a rolling pin to stretch the dough. Primitiveo and Nero D’Avola will stand up to this dish. also covered in a warm place. There are a variety of toppings. Allow this to rise for about 30 minutes. This has tomato sauce. 2½ cups sifted bread flour or all-purpose flour 1 packet active dry yeast 1-2 tablespoons olive oil Pinch of salt 1 cup warm water Dissolve the yeast in ½ cup warm water. and sausage. You are now ready to garnish. plain with fresh rosemary or oregano. you may want to use it. which are traditional. or a food processor with a dough blade. Check the bottom to determine if ready. When the dough has doubled in size. Keep folding the flour into the center until dough forms. to name a few. Start in the middle and stretch outward if necessary until entire pan is covered. place each on a pizza pan. If you have a mixer with a dough hook. tomato sauce. peppers. My personal favorite is alla margarita (as it is called in Italy). Place in an oiled bowl and allow to rise covered in a warm place (about 1 hour). spread it over the twice risen dough and bake in a 450°F oven for 35 minutes. Place the flour on a flour board and make a well. Now. add the olive oil. grated cheese and mozzarella. Be creative! Serve a dry red: Chianti Classico. You may find it necessary to use most of the remaining warm water.Pizza Alla Napoletana Pizza alla napoletana has become a worldwide staple for families around the world. You will have to knead it for a few minutes. There are many variations and toppings. remove and divide in half. I add grated cheese and fresh basil. anchovy. 39 . and mozzarella. which has been slightly greased with olive oil.

Patate in Teglia 4-5 Russet potatoes Olive oil Coarse salt Pepper to taste 1 pint half and half 4 tablespoons sweet butter ½ cup Parmigiano Reggiano 8 medium size sage leaves 6 cloves garlic 1 cup of dried porcini mushrooms Wash and boil potatoes in water with a pinch of coarse salt until barley tender. Slice the potatoes and add salt and pepper. Arrange 6 pats of butter on the potatoes and place the sage leaves on top. Remove from water. 40 . cool and peel. Cook for about 5 minutes add 1/3 of the mushrooms and turn over and cook for another 3 three minutes. This is a very rich tasting potato dish that is appropriate with a meat dish like grilled steak. Place 3 tablespoons of olive oil in a pan and add two cloves chopped garlic and some of the potato slices. Bake for 25 minutes. Cool and serve. swordfish or whole baked chicken and a fresh salad. Pour the mixture over the baking dish containing all the potatoes. Repeat the process until all the potatoes have been cooked golden brown. Prepare a baking pan (13x9) by covering the bottom with a thin coat of olive oil. Now place the Parmigiano cheese into the cream and blend together. Choose your wine according to which meat or fish you serve. Place the potatoes which you have just cooked into the baking dish and set oven for 375°F.

Drizzle with olive oil/ or a ½ pat of butter and bake in 375°F oven for 15-20 minutes. pepper. I briefly run them under the faucet. garlic. I dry them immediately with paper towels and allow them to dry well. large mushrooms (Portobello or white) 3-4 tablespoons grated Parmigiano or Pecorino cheese 1 large clove chopped garlic 1 cup of flavored breadcrumbs 2 tablespoons chopped Italian parsley Salt. and chopped parsley together and stuff each mushroom. Barbaresco and Vino Nobile di Montepulciano are the perfect wines for this hearty dinner. Serve with a great red wine. I.e. 41 . bistecca alla fiorentina). Mix the breadcrumbs. Place on a baking pan thinly coated with olive oil.Stuffed Mushrooms – Funghi Imbottiti 1 lb. Enjoy this great vegetable with Leg of Lamb. Barolo. and briefly wash them with cold water and white vinegar. cheese. however. do not enjoy eating dirt or soiled food. Clean mushrooms thoroughly! There is a great debate on how to clean mushrooms due to their tendency to absorbed water. Sprinkle a few grains of coarse sea salt. pepper and oregano on each stuffed mushroom. oregano Olive oil for drizzling Remove mushroom stems and save to use in sauce or with braised sausage. Rib Roast or a great steak (i.

Or: Make a pastella or batter (see zucchini flowers). Dip in egg and roll in flavored breadcrumbs. Make sure all sides are brown. I like them paired with red meat (a great bistecca alla fiorentina). leaving some of the stem in tact. dip the artichokes into the pastella and deep-fry. You must however peel the stem. Peel off the outer leaves. or to be more expedient. in which case I would serve a Dolcetto or a Scansano di Morrellino. 42 . you can use frozen artichokes hearts! 12 artichokes hearts (thawed) 2 eggs beaten 2 cups seasoned breadcrumbs Oil for frying (I use Canola with a bit of olive oil for taste) Salt & pepper (I use sea salt) The wine you will serve with the artichokes depends on what you’re serving as the main dish. Flavor them with sea salt and pepper. Cut in half.Artichoke Hearts – deep fried There are two methods I would suggest for deep-frying artichoke hearts. When artichokes are not in season. When the small artichokes are in season I would suggest using them. Deep-fry them for about 3-4 minutes. Wash and dry thoroughly.

In a separate pan. one of Italy’s 28 National Parks. so it holds a special place in our hearts. sauté olive oil and garlic. Matera. Primitivo and Malvasia are also grown here. This town of 1. A good portion is a medium sized potato for each person. All of the hillside towns can be seen at night. It is also the birthplace of my husband. which lies between Puglia and Calabria. Finally. is truly enchanting. add the mashed potatoes and mix well. Peel and cut into quarters and boil in salted water to which you have added a bay leaf or two. When coated. Boil your favorite potatoes for mashing. I especially like Yukon Gold.Bolliti e Sfritti Bolliti e Sfritti is the name given to making mashed potatoes the way they do in San Giorgio Lucano. add the paprika and the dried peppers. In the middle is Pollino. 2 cloves of garlic sliced 2 or 3 dried sweet red peppers – remove seeds and stem 1 tablespoon dried sweet paprika 1 cup warm water Mash your potatoes as usual. Add salt and serve very hot. The region of Basilicata. There. The wine from this area is Aglianico del Vulture. the red sweet elongated peppers grow everywhere and can be seen drying everywhere. Bay leaves give potatoes a great flavor ½ cup olive oil. When hot. They look like lighted clusters on the sides of mountains surrounded by the sky and stars.400 is friendly and hospitable. Overlooking Pollino National Park 43 . add the hot water. It was introduced and named by the ancient Greeks and grows on the slopes of the volcano Vulture.

Amarone. Mozzarella cheese – diced 1½ cups Parmigiano Reggiano – grated 4 eggs lightly beaten ¼ lb. Allow an inch round to overhang. In this instance it means pie. It consists of a short pastry. Prosciutto di Parma-diced ¼ lb. make a cross in the middle. However. Brush the top with lightly beaten egg. I still use my mother’s enormous flour board and rolling pin. prosciutto. Add salt and eggs. Buona Pasqua! Wine: Nebbiolo. Cut butter into thin slices and add to flour in the mixer with paddle attachment. Pour in the filling and roll out the top. Bake for 1 hour. Barbaresco. Pizza Rustica is made as part of the antipasto at Easter dinner. One part should be larger to accommodate the sides of the deep pan. Light your oven for 375° F. usually served as an Easter antipasto. First make the larger bottom circle. During this time. Now. If it is too crummy. Place top to cover and crimp around the pie. turn onto floured board and knead just enough to form a large ball. etc. Finally. cover and allow the dough to rest in the refrigerator for about 30 minutes. Scamorza cheese – diced ½ lb. add a few more slices of softened butter or a few drops of cold water. Divide the dough into two parts. This is a deep-dish savory pie. made the old fashion way. Make a day ahead and chill. Place in a floured bowl. When all is well mixed. Use a rolling pin to make the circles. Soppressata: thin-sliced and diced Parsley: 5 sprigs – leaves only – chopped Pepper: a pinch 1 egg (slightly beaten to brush on pastry) Mix the above ingredients for the filling and prepare a deep 12-inch heavy pan that has been coated with butter. which my grandfather made for her when she married my father in 1930. and has a filling of 4 cheeses. you’ll prepare the filling: Filling 2 cups Ricotta or basket cheese ⅓ lb. it is also made with variations during the winter months. Montepulciano D’Abruzzo 44 . with a sharp knife. or into a mixer.Pizza Rustica Pizza has a variety of definitions to Italians. onto a board. one has only to follow the liturgical calendar to determine when certain recipes are offered at our family table. change to dough hook and make sure all is blended and soft. slightly beaten Place flour sifted into a bowl. In my family. This dish is very Abruzzese! Pastry 3 cups all purpose flour ½ cup softened butter ¼ teaspoon salt 2 large eggs.

add a dash of white wine vinegar. chopped parsley and celery leaves and dress with olive oil. it’s ok to make changes. Midnight Mass is observed. Refrigerate. This tradition refers to the seven sacraments. Seven fishes are served. La Vigilia di Natale is always enjoyed with family (the Christmas Vigil). When the fish cooks through and breaks apart easily with a fork. When ready to serve. This dish tastes best when made a day ahead. even in broth. Meat is not permitted. Il Presepio (Crèche) is seen throughout Italy…especially in the provinces. used the dried fish and soaked it for days. Add chopped garlic. When cool. and I have control of the salt content. of course. remove from poaching liquid and separate the flakes. pitted and chopped (optional) 2-3 tablespoons white wine vinegar I use wet Baccalá because it is easier and does not require soaking. 2 pounds wet Baccalá 2 cups fish broth 2 cloves garlic 2-3 tablespoons chopped Italian parsley 2 tablespoons chopped celery leaves Olive oil 1 tablespoon sweet paprika 3-4 Cerignola green olives. My mother. As with any recipe. It will cook fairly quickly. zampognari (Shepherd bagpipers) go from house to house playing religious music. Enjoy with a chilled Greco di Tufo. In Abruzzo. sprinkle with sweet paprika and the olives (optional). turn off the heat and allow fish to cool. I find the wet Baccalá works well.Baccalá Salad Baccalá Salad is the first dish my family requests for Christmas Eve dinner. Rinse and poach the Baccalá in enough broth to cover. 45 .

Salsa verde is a great sauce to accompany steak or a chicken cutlet or a veal chop. 46 .Salsa Verde ½ cup olive oil 6-8 sprigs of Italian flat parsley – chopped 2 cloves garlic chopped 1 teaspoon grated lemon zest 2-3 filets of anchovy chopped 1-2 tablespoons red wine vinegar ½ cup capers (optional) Chop together or place in a small food processor. Just place a little over your cooked meat before serving and you’ll transform it into a great dish. I like a Ripasso with this dish because it really stands up to the Salsa Verde.

2 pounds of red. Chop garlic and sauté in olive oil. add to nearly cooked peppers. Then. Do not overcook. They come in a 2 lb. Cook until all is soft and combined. orange and yellow little peppers 1 medium Spanish onion ½ cup olive oil 2 large cloves of garlic 1 teaspoon sea salt or less 15 ounces of crushed or diced tomatoes Wash and remove seeds and stems. orange and yellow) These are great little peppers. Quarter the peppers and place in pan with thick-sliced onions and cook till softened. as the peppers are small. and can be kept in the refrigerator for a week or so if cooked. Add salt as needed and add tomatoes. Their beautiful colors can’t be missed at a good green grocer. I would cook the meat separately and add when peppers are nearly cooked. The sausage needs more time to cook properly. San Giovese di Romagna is great with this dish! 47 . Stir and fold every few minutes. If you wish to serve these peppers with sausage or veal. They are worth the cost. Slice sausage.Sweet Little Peppers (red. The reason for this is that the peppers are small and delicate. They are not inexpensive. When nearly cooked. as produce has become very costly. bag. sauté and douse with red wine. place under broiler for a few minutes to brown.

48 .

Primi Piatti 49 .

Cut the leaves into two inch pieces and drop into the soup. They should be smaller than a quarter! These can all be made a day ahead. wings and interiors. Place the interiors.. They should be sliced and returned to the soup before serving. Remove all the vegetables except the carrots. Cut away any fat. Simmer for about 2 hours. The escarole will add a great flavor to the soup. Parmigiano grated cheese. add it at this time. which you have already prepared. chopped fresh parsley and eggs to bind.Thanksgiving Turkey Escarole Soup (with little meatballs) Soup stock Turkey parts (use the neck and interior parts. as will the taste of the meatballs and the fennel. Add the stock. 50 . rinsed turkey parts (it’s always a good idea to cut the excess skin – a scissor works best). Add the meatballs. you’ll add the cut up leaves of escarole prepared as follows: place the leaves into cold water and clean until no sand remains in the water. chopped parsley and celery. Test the meatballs to be sure they are cooked through. especially from wing tips) Prepare an 8-quart stockpot in which you’ll add the cleaned. ask the butcher to remove the neck. Ladle into large bowls and sprinkle with grated Parmigiano. Add some water (about 2 cups) and fennel. carrots. Mix together and roll into small meatballs. Now. Just heat and serve in a soup tureen. If you have a cheese rind. Cook for another ½ hour or so. hearty soup. purchase 2-3 drum sticks) Water 1 large onion 1 leek (sliced and washed thoroughly) 3 large carrots 1 cup chopped fresh parsley 2 cups chopped celery stalks 1 cup chopped fresh fennel 8 cups turkey or chicken stock 1 head of escarole Little meatballs (recipe below) When purchasing your turkey. breadcrumbs. the onion. Little meatballs: 1 lb. the leek. All of the vegetables should be very soft. Make your soup a day ahead to free up your stove burners which you’ll need Thanksgiving morning for other preparations. neck and wings into cold salted water to cleanse. ground turkey ½ cup seasoned breadcrumbs ¼ cup Parmigiano Reggiano Fresh chopped Italian parsley – 2 tablespoons 1-2 eggs to bind (depending on size) Salt and pepper Ground turkey meat or veal about 1 lb. I like to serve a chilled Vermentino from Sardegna with this delicious.

And roast in a hot oven (450°F) for about 1 hour. They can be seen in the pasta shops throughout Torino. Pour in some chicken stock. Cook the spinach until it is wilted and season with sea salt. make the roasted meat. Press all the edges you have moistened together. This is not any easy dish to make. salt and pepper. much as you would your favorite pastry in a bakery. It is definitely a special treat. Remove and cut the dough disc into 4 pieces. moisten the edges of the strips and around each teaspoon of filling. semolina flour 4 large eggs 2 tablespoons olive oil Water. Bring the top of the dough over the filling. Drain. like a paper you’ve folded in half. I. As you see. First. melt 1½ sticks of sweet butter and add fresh sage leaves. cold as needed Place the above ingredients into a food processor or a mixer with a dough hook. Place on a floured tray and repeat until you have finished the filling. Aerate the flour. Cool. You may have to roll it through the pasta machine a few times until you get the thinness you want. You should be able to do the entire strip. Cut them lengthwise so they are about 8 inches long by 5 inches wide. If the dough is too moist. With a pastry brush in water. Pull the meats apart and off the bones. This will allow you to make long strips of about 6 inches wide. Cut around the individual agnolotti with a pastry cutter and separate. add some flour. As you remove the agnolotti with a spider strainer place them into the warm butter. Do a small batch of about 10 each time. Pour the liquids through the opening in the lid. the ability to buy them ready-made saves a lot of effort and time. Chill the filling for a few hours or overnight. You’ll find them in yellow (egg pasta). Mix together the eggs. then the pasta and finally the quick and easy butter sauce. have never found them outside of Piemonte that I 51 . As you walk down the streets you can admire them. You can use some pan juices if needed to keep everything moist. Spin until dough forms. The Filling (can be made a day ahead) You must roast some meat (cubed veal and chicken thighs) in the oven with 2 tablespoons olive oil. Plan ahead. Finely chop the onion and mix with the meat and the spinach. Flatten with a rolling pin and roll through the pasta machine in the first setting. add some water. green (spinach egg pasta) and even orange (carrot egg pasta). If the dough is too dry. I like to chill them for a while before I cook them in boiling salted water for about 4 minutes. It requires planning. Keep the sauce warm. In the meantime. Wrap the dough disc with plastic wrap and refrigerate for 30 minutes or more. after they have come to the top of the water. Continue until all the agnolotti are cooked. olive oil and a few tablespoons of water. Pasta Dough 2 lbs. Now place 2 tablespoons of butter in a sauté pan and sauté the spinach you have washed and shredded. Turn the dough out and knead by hand. Chop into tiny bits. Drop a teaspoon of filling for each agnolotto about two inches apart. Beat an egg and add with grated nutmeg and grated Parmigiano. however. but not boiling. garlic and rosemary. cut up onion.Agnolotti – Small Stuffed Pasta Agnolotti are a favorite of the Piemontese.

only smaller! In Alba. You can make a meat or a ricotta filling! Ricotta filling: 2 lbs. Wash. The atmosphere in the piazza across from a beautiful old church surrounded by vineyards was delightful. Rocco and I spent a day in Alba with our dear niece and nephew last summer. except homemade. fresh whole milk ricotta. If you make them a day ahead. Alba is very charming. they are served topped with white truffles. Serve with one of the great red wines from Alba. line baking sheets with parchment paper and place the agnolotti on the pans and freeze. Spinach can also be added to the filling. Italy 52 . Dolcetto. It’s almost like making ravioli. cool and chop the spinach before adding to the ricotta. Barbera all go well! Vineyards. pepper. Ravioli are made the same way. We enjoyed this dish with a glass of Barolo.would use. 1 cup grated Parmigiano Reggiano. Alba. It will also make them easier to handle. cook. Leave extra time for cooking. Barolo. chopped parsley. 2 eggs.

Montepulciano D’Abruzzo. They will be a little dryer. which makes them easier to serve. Barbera. Filling 2 lbs. Pinot Noir. Remove from oven and allow them to rest for 15 minutes before serving. Chianti. At this time the manicotti will have assimilated all the flavors and will be easier to remove from the baking pan. Sauce and extra grated cheese should be offered and placed at the table for all to enjoy according to their personal taste. You can also freeze them to be used at a later date (I would not keep them more than a week). side by side open side down. cool and begin stacking. red wine. Cover with sauce and grated cheese. Ricotta ¼ lb. You can pour in the batter or ladle it into the pan.Manicotti Batter dough for shells 9 eggs 1½ cups milk 3 cups flour Pinch salt Mix and allow batter to rest for 20 minutes. Serve with a dry. flip. Bake in 400º F oven 20 minutes. This recipe makes about 30 manicotti shells. Place two tablespoons of filling into manicotti shell. 53 . Cook over medium to low flame and flip while still white. chopped prosciutto di Parma 3 eggs 8 ounces shredded mozzarella ½ cup grated Parmigiano Reggiano ½ cup chopped Italian parsley Pepper to taste Blend together in a large mixing bowl to form creamy filling. forming a thin coating. If you are using a small fry pan (7 inch approx.) – grease pan with butter and remove excess with paper towel. are some suggestions. Remove from heat. roll and place in greased rectangular baking pan which you have coated with sauce. You can make these a day ahead and store covered in refrigerator.

Fold sheet at widest ends toward the middle and cut with a sharp knife. so they are uniform as well as the Tagliatelle. Add pasta and cook for 3 or 4 minutes depending on width. Add salt and olive oil and if needed the water. Bring a large pot of salted water to a boil. Tagliatelle for Ragu and Pappardelle when an extra wide noodle is best. Taste for doneness! 54 . Cut according to the width you desire. Do each piece. You will have to do this several times until you get them about 1/16 if an inch thick. I use a double recipe: 2 eggs + 2 egg yolks 2 pounds semolina flour (pasta flour) ¼ tsp. Tagliolini are usually used for soups. Drain and serve with your favorite sauce. Knead until smooth. coarse salt 1 tablespoon olive oil Cold water. In the center add eggs and gently whisk breaking the eggs and incorporating the flour slowly to form dough. as needed Mound flour on a clean surface and form a well. I suggest using the machine to cut the Tagliolini. I serve them with osso buco! Serves 4 people. Divide the dough into 2 inch pieces and put through pasta machine to form sheets about the width of the machine. Keep each piece covered until you’re ready to put through machine to cut to avoid drying.Pasta All’uovo This recipe can be used to make Tagliolini. Tagliatelle and Pappardelle. Wrap in plastic wrap and let it to rest for about 30 minutes or so. The difference is width. Do this with each piece of dough.

or you can learn to make your own.) Roll out for about 10 minutes. remove stems and place in a saucepan with about two cups of water. Place the pasta sheet first into the boiling water (with the help of an insert pan) for one minute (60 seconds) then into the cold water. Now. Now spread the above spinach mixture with a long spatula (like a jelly roll). one cup of grated Parmigiano. Mix all well with a wooden spoon. In a large bowl. In the meantime prepare another large bowl with cold water and a few drops of olive oil. Place the roll (or rolls) on well-greased baking dish. You are now ready to cover the Rotolo with Balsamella sauce. The dough should be a little on the thick side. sweet butter 1 teasp. Pasta sheet: You will need a sheet of pasta about 11x22 (There should be enough filling for two such sheets) You can purchase the pasta sheet fresh (from a pasta store). forming a light pudding-like mixture. whole milk ricotta 2 cups grated Parmigiano cheese 2 jumbo eggs+2 yolks 2 tbls. This dish is worthy of a Vino Nobile Di Montepulciano! 55 . chop and squeeze dry and set aside. Remove from flame and add warm milk (not boiling). remembering to fold under the ends. Add two tablespoons of sweet butter and a pinch of salt. salt/pepper and ricotta. Form a rectangle 11x22. Spread it thinly. two extra large eggs. Form a ball (see Pasta recipe page. Cover with plastic wrap and set aside in the refrigerator until ready to use. 2 teaspoons of olive oil and a pinch of salt. Pre-heat your oven to 375°F. Add two cups all-purpose flour. Chopped garlic salt & pepper Wash spinach thoroughly. which you have brought to a boil. Place back on low flame and very quickly add all the warm milk – stirring very quickly. mix the ricotta. and a teaspoon of chopped garlic. Sprinkle with flour frequently turning. Cooking the pasta! This is tricky. mixing very quickly. Cover and steam until the spinach is cooked. Now place on a wet dishcloth on your counter. It takes some patience! Boil a large pot of water and add salt and a few drops of olive oil. let cool and slice and serve with grated Parmigiano. Remove. mix ingredients on a flour board. Dry by patting with a clean cloth. When butter is frothing add the sifted flour. eggs and egg yolks. Now begin to roll the pasta with the help of the wet dishcloth until you’ve formed a roll. Balsamella Sauce 4 Tablespoons sweet butter ¼ cup all-purpose flour 2 cups whole milk Melt butter in a heavy saucepan over low flame. and placing the final fold on top. leaving about 1½ inch on either end without filling. Cool off. Now pour the balsamella sauce over the Rotolo in the greased pan and bake for about 35 to 40 minutes.Rotolo Alla Fiorentina Filling: 3 lbs fresh spinach 15 ozs.

Lower the heat. I like this with a Frascati that has been slightly chilled. W h i s k the eggs. The warm pasta mixture will cook the eggs and cream slightly. This creamy textured dish goes well with great medium bodied red or white wine.Pasta Alla Carbonara I like to serve this sauce over long pasta. sprinkle with the remaining Parmigiano and chopped parsley. 56 . but not crisp as one would cook American bacon! Pour the cooked pasta (al dente) into the oil and pancetta and toss. the cream and the Parmigiano together. Serve with a Bonarda. This is a great dish to use when you desire pasta but don’t have time to prepare something complicated. Remember to use good quality pasta. pasta cooked al dente Two ¼ inch slices diced Pancetta (Italian bacon) 6 eggs ½ cup heavy cream 1 plus ½ cup Parmigiano Reggiano Place olive oil in a large pan on medium heat with diced pancetta and allow to the pancetta to brown on all sides. Place onto a serving platter. a soft red from Piemonte. Pour into the pasta and pancetta and toss. If possible use sea salt! Cook the pasta al dente 1 lb. Begin to boil water for the pasta to which you have added salt.

If you prefer a red wine. add the wine to my recipe at room temperature. large saucepan and add minced onion over a medium flame for about two minutes until onion is translucent (do not brown). This process is to be repeated until risotto is cooked (approximately 18 minutes). add last ladle of hot broth. of olive oil ½ cup minced onion ¼ cup of chopped fresh parsley ½ cup Parmigiano Reggiano grated cheese ½ cup of dry white wine Place 4 tablespoons of butter and the olive oil in a deep.Risotto – Basic Serves 6 people 2 cups Arborio or Carnaroli rice (superfino) 7 to 8 cups of chicken broth (hot) 4-6 tbls. They are not too dry and have fruit. unsalted butter 2 tbls. They should be served chilled. Continuous stirring will prevent sticking and create a creamy risotto. or shaved truffle or dot with truffle oil. Remove from flame – serve this creamy dish immediately with chopped parsley. Vernaccia di San Gimignano. stirring and allowing the mixture to absorb before adding additional broth. if desired. allow it to absorb about half way through stirring and adding ½ cup of Parmigiano cheese and 2 tablespoons of unsalted butter. Add rice and stir with a wooden spoon until all the grains of rice are coated with soffritto (butter and onion) Add white wine and continue stirring until it begins to dry out and all the grains of rice are covered – begin adding hot broth a ladle at a time. Serving suggestions: Pinot Grigio. It is a good practice to use the same wine in your recipe that you will serve with your dish. Trebbiano. however. I do. Finally. 57 . my personal favorite is Barbera D’Alba. are all examples of white wines that go well with Risotto.

Add chopped parsley. Add white wine and toss again. a Vernaccia or a Gavi. Add shrimp and toss until lightly browned. small shrimp is gamberino or gamberetto. Large shrimp are gamberone. stirring until paste is dissolved. Serve with a Greco di Tufo. Cook for a few minutes. and more for sprinkling Place olive oil. Now add cream and Parmigiano and cook for a few minutes until sauce thickens. Toss with pasta and serve. sweet butter and chopped garlic in a sauté pan on medium heat. ¼ cup olive oil 2 large cloves of finely chopped garlic 6 tablespoons unsalted butter 16 large shrimp (clean. or angel hair pasta cooked al dente 1 tablespoon chopped Italian flat leaf parsley ½ cup Parmigiano Reggiano. peel) ¼ cup Italian tomato paste ½ cup heavy cream ¼ cup white wine 1 pound linguine fini. 58 .Gamberi – Shrimp and Linguine Gambero is Italian for shrimp. When garlic is soft. add tomato paste. devein.

Do this with each strip. Cut the pieces of dough into pieces about four inches by one inch. Then cut off pieces and flatten into discs that fit into a pasta machine. This dish is not soupy and it is not dry. I like a Montepulciano D’Abruzzo. tasty and not too robust! Maltagliati: Place 2 cups flour into a food processor and give it a stir. or a Ripasso Valpolicella. Wrap in plastic wrap and rest the dough for about 20 minutes. Start at a wide setting and gradually change the setting to make thinner. The wine should be dry. Remove and add to the beans in the skillet. Add celery and soften. Add Parmigiano Reggiano or Grana Pandano and serve with a dry tasty red wine. Add the beans along with some of the broth.Fagioli e Maltagliati ½ cup Olive Oil 2 pieces Pancetta – cubed ½ cup celery – chopped fine ⅓ tube tomato paste (preferably Italian) 14 oz. Cover remaining dough with a damp cloth while feeding each piece into the pasta machine. Before serving. Add enough water to make dough. Add Pancetta and render to golden. Cook al dente in salted boiling water. or you can use medium shells or pappardelle. Add the pasta. Now add about ⅓ tube of Italian tomato paste. Cook the pasta al dente so when you add it to the beans it will not overcook. 59 . You can make the maltagliati (see recipe below). sprinkle with Parmigiano Reggiano or Grana Padano. can Cannellini beans Place olive oil in a large skillet.

It is a “make and serve immediately” pasta dish. With this dish we suggest a red wine like Primitivo from Puglia.Grape Tomato & Garlic Sauce Place 1 inch of olive oil in a saucepan Add 1 carton of grape tomatoes. Add Parmigiano Reggiano cheese and serve! This is one of those great little sauces that take you very little time to make. 60 . Italy. which have been sliced in half Add a pinch of sea salt and 3 cloves of sliced garlic Add a pinch of crushed red pepper Simmer on low heat for 20 minutes. Italy or a Barbera from Alba. Tomatoes will breakdown forming a creamy sauce. Toss with pasta that has been cooked al dente (not over cooked or too soft). Add a handful of washed and dried baby arugula (optional).

or shredded whole milk Mozzarella Cut the florets from a head of broccoli (or use frozen florets). Simmer until a sauce develops. It adds an extra zing!! Both light red or white wine go well with this tasty dish. Use a potato masher. Add 4 tablespoons of butter. red or a Vermentino from Sardegna. I add some shredded Emmenthaler along with the Mozzarella and the Parmigiano. RoseMarie making Orecchiette in Torino 61 .Bow Ties with Cream Broccoli Florets One head of broccoli 3 cups of chicken broth 4 tablespoons butter 2 cloves chopped garlic ½ pint heavy cream 1 pound pasta (Bow Ties. 2 chopped cloves of garlic and ½ pint of heavy cream. and mash the broccoli. In the meantime. If I have it in my refrigerator. cook (al dente) your bow ties. Place in a deep fry pan and steam in enough chicken broth to cover the florets. white. Montepulciano D’Abruzzo. You may need to add more broth or cream. Place cooked pasta into the pan with the sauce and cook for a few minutes longer. Medium Shells and Gemelli work well as do Florets) ½ cup Parmigiano Reggiano ½ cup shredded Emmenthaler. Add Parmigiano Reggiano and stir.

of Pasta – Orecchiette 2 or 3 ladles of chicken stock Use a large pan (at least 3 inches deep) with a cover. Of course. slice two or three large cloves of garlic into the pan and allow simmer. Cook together for a minute. If you buy links. Now add the two pounds of sausage meat. remove from heat and add freshly grated cheese. Don’t worry about how piled on the broccoli seem to be in the pan. If you leave some moisture on the broccoli it will create some of the steam you’ll need for cooking. and coat the bottom with olive oil. They will reduce down. but not brown. Cook the pasta to al dente and drain and add to the mixture. a Dolcetto D’alba or a Chianti Classico will do just fine. wash and stem the broccoli di rape and drain (do not dry). Enjoy with a hearty red wine. douse with red wine and continue stirring as the meat absorbs the wine. Repeat this until you have used up the wine. Now. When the oil is heated (medium flame). Add the broccoli di rape (you may want to cut them up) to the sausage mixture along with 3 ladles of hot broth and cover. Parmigiano Reggiano. of sweet Italian sausage with fennel Olive oil and garlic 1 cup+ red wine 1 lb. you must remove the meat from the casings. In the meantime. a Barbera d’Alba. Move the meat around the pan and allow to brown on all sides.Broccoli di Rape with Salsiccia & Orecchiette 2 bunches of Broccoli di Rape 2 lbs. 62 . You can use Pecorino Romano or my favorite.

It’s a good idea to make the gnocchi a day ahead. Allow them to cool. This will enable your sauce to adhere to the gnocchi. Cut each roll into 1inch pieces and press each individual piece with the concave side of a fork. strufoli.) Serve with a dry Prosecco or a sweet Asti Spumante or a Vin Santo Nuts and dried fruits. As you do this. prepare a large pot of boiling. Place them on a cookie tray on Parchment paper and place in the freezer. Cut the dough into several pieces and begin rolling the dough until you form pieces that resemble breadsticks. Our Buon Anno menu reads something like this: Antipasto misto Gnocchi di patate with 4 cheese sauce Stuffed crown roast of pork with Italian stuffing Mixed salad greens with olive oil and Balsamic vinegar Assorted fresh fruit Holiday treats (homemade pizzelle. turning them once. salted water. The above recipe makes 60+ gnocchi. half all-purpose flour sifted ¼ teaspoon baking powder 2 large eggs well beaten 2 tablespoons melted sweet butter ¼ teaspoon grated nutmeg a pinch of fine salt (optional) Sauce – enough to cover gnocchi Grated cheese – Pecorino or Parmigiano Pass the boiled and peeled potatoes through a ricer. Now. Throw the gnocchi into the water in batches. do the next batch. Spread the gnocchi out on your board and sprinkle them with flour. and the next. Add the salt and the nutmeg. Begin incorporating the potato mixture with the flour and baking powder by sifting flour and folding until soft dough is formed. Cover the gnocchi with your favorite sauce and plenty of grated cheese. torrone. Allow them to come to the surface and cook for 4 minutes. When you cook them. Enjoy this wonderful winter dish with your favorite red wine. cooled sweet butter and the beaten eggs. about ¾ of an inch. panforte. The spider type used in oriental cooking works best. We serve gnocchi di patate on New Year’s Day. etc. as well as the melted.Gnocchi Di Patate 2 pounds potatoes (preferably Idaho – a starchy potato) boiled in salted water with a bay leaf 1½ cups flour–I use half semolina flour. this task becomes easier. remove and place in boiling salted water. espresso & pastry 63 . Remove the gnocchi with a perforated ladle. I like to allow them to dry for a little while. Cook as above. I like a hearty Barolo or a Gattinara. so they don’t stick. If you have a mixer with a dough hook. etc.

If you like. Enjoy with a glass of Primitivo! 64 . Cook for another 15 minutes. add a little hot pepper. can Italian tuna fish in olive oil ½ cup white wine ½ cup Italian parsley chopped a pinch of hot red pepper – optional 1 cup chopped onion Coat a large saucepan with olive oil and sauté garlic and onion until translucent and juicy. add in the following order: tuna that has been drained and flaked. This is a great pasta dish to serve for a casual lunch. can plum tomatoes strained preferably San Marzano 1 cup capers 1 6 oz.Tonno e Capperi – Salsa ¼ cup olive oil 1 clove chopped garlic 28 oz. Now. Serve over linguine fini or thin spaghetti. Add tomatoes and wine and simmer until sauce is cooked – about 40 minutes. capers and fresh chopped parsley.

Place the cubes of meat into a bowl in which you have placed a cup of all-purpose flour seasoned with pepper and garlic powder. Barbera. It is cooked when the meat is fork tender. add the carrots. Now. Now add red wine and toss. the potatoes. pepper. Nebbiolo). slices of Italian bread and a slice of mild Provolone and you’ll feel warm and satisfied on a cold evening. and carrots are tender. Then. salt and bay leaves. which will serve 6 to 8 people. potatoes are quite soft. cut into bite size pieces 3 large potatoes (chef’s potatoes) cubed ⅓ (top) of head of celery (include leaves) cut into pieces 3 or 4 sprigs fresh parsley chopped 1 large Spanish onion sliced 1 13 oz. Allow it to simmer for 10 minutes. To finish off this great meal. garlic powder (add to flour) Use an eight-quart pot for this large stew. the celery and parsley and when it comes to a bubble the tomato sauce. I like to serve warm cooked apples. the onion. 65 .Stew-Beef or Lamb (Carne in Umido) 2 lbs. Brown the meat on all sides. topped with Parmigiano Reggiano. can of tomato sauce a pinch sea salt to taste (eliminate salt if you add a bouillon) 4 large bay leaves 6 cups of beef broth or water + beef bouillon 1 cup red wine 1 cup+ flour for dredging ½ cup olive oil salt. Serve with a glass of medium bodied red wine (Montepulciano Di Abruzzo. cubed beef (very lean) or lamb (cut from the leg) 3 large carrots peeled. add the hot broth then lower the flame and allow it to simmer more slowly for about an hour and a half. Taste for salt! I usually serve the stew over wide egg noodles (preferably Italian or homemade) cooked separately and added at serving time.

wash and scrape rind before putting into soup. This will. when served with hearty bread. Add the tomato sauce and the beans. This is also a wonderfully satisfying meal. Minestrone is best served with a great red wine. Chianti Classico. parsley. Primitivo or Nero D’Avola are good. I store it in the refrigerator overnight so the flavors have a chance to marry. chopped onion and pancetta in a large pot and sauté ingredients until onion becomes translucent and pancetta browns. It is best gently reheated. Add wine and continue to sauté. Olive oil to coat the bottom of a large 8-quart pot (generously) 2 cloves of chopped garlic 1 medium yellow onion chopped 1 slice pancetta sliced 1 15-oz. a hunk of cheese. Your minestrone is now cooked! When it has cooled down. You may want to use dry beans which have been soaked overnight.Minestrone Minestrone is almost a meal in itself. and a great glass of wine. Of course. If you purchase the whole piece to grate at home you can do this yourself! It adds a wonderful flavor to your minestra. Ripasso. too. can of tomato sauce 1 large can of Roman beans (red variegated) 2 carrots – thin sliced 3 medium yellow potatoes – cubed 1 cup chopped celery (leaves included) ½ cup chopped parsley 3 cups water 1 bouillon Sea salt if needed Parmigiano cheese ½ cup white wine Add 1 piece of rind from Parmigiano cheese that has been scraped and washed. San Giovese Di Romagna go well. 66 . served in deep bowls. however. sprinkled with grated cheese and dotted with olive oil. ask the deli person for the pieces of rind he/she removes from the cheese before grating. add about a half hour to the cooking time. Allow this to cook over low heat for about 1½ hours. potatoes celery. Place olive oil. garlic. water and bouillon or chicken broth and rind. When you shop for Parmigiano cheese. Add carrots.

I suggest a hearty Montepulciano D’Abruzzo or a Chianti Classico. however. Allow the peppers to rest for a few minutes. Once the meat inside solidifies. Mix together in a large bowl the chopped veal. It does not work. Use most of the sauce to toss the Fusilli and sprinkle with Parmigiano Reggiano. sliced thinly Prepare the peppers for cooking by washing and drying each pepper and carving out the tops and removing the interior seeds and white membrane. the sliced onion in a large deep saucepan. unless you do at least 2 peppers. The peppers should be very soft. Now. Place olive oil and a large clove of chopped garlic. Cover and cook for at least 1 hour. 1 1/2 lbs. 6 red bell peppers – round and wide works better than elongated peppers. Set aside. Enjoy with family and friends. You can serve the whole pepper with the sauce and a lot of homestyle Italian bread. or you can serve the pasta dish along with the sliced stuffed red peppers coated with sauce as a second dish. but not mushy.Stuffed Red Peppers and Sauce I cook these for six to eight people. 67 . Stuff each pepper with the mixture almost to the top. Now place the peppers in the pan and sauté carefully and briefly on each of three sides (not the top). Simmer on medium heat until all ingredients are warm. The meat should be moist by not wet. parsley and chopped garlic. Cook your favorite pasta (I like fresh Fusilli for this dish). A crispy mixed salad and a glass of red wine makes this a feast to remember. Drizzle a few drops of olive oil onto the tops of the peppers. place the tomato puree into the pan and coat the peppers (upright) the sauce should almost cover the peppers. the cheese. Add salt and freshly ground pepper and the eggs one at a time. cans of San Marzano tomatoes Olive oil ½ medium size onion. chopped veal meat/or sausage meat mix of both 1 cup seasoned breadcrumbs ½ cup grated Parmigiano Reggiano ¼ cup chopped fresh Italian parsley 2 cloves chopped garlic Sea salt 2-3 eggs 2 28-oz. you can carefully tip them into the sauce to insure they remain moist. so I allow one pepper per person. Wash and dry the interiors. breadcrumbs.

the cheese and finally drizzle in the olive oil and salt. Enjoy with a white wine like Vernaccia di San Gimigniano and you’ll savor a true summer delight! Vernaccia is a Tuscan white. This process will keep the plant from going to seed and developing any bitter flavors. More olive oil should be added if it is too dry. If you’re growing your own basil. remember to pick off the tops often. It can be added at any time before adding to pasta. If you do not grow basil. but I also like a white wine from Cinque Terre.Pesto Pesto is a wonderful sauce. satisfying and all natural. I personally like linquine fini. It will also keep the plants plentiful. You may also substitute walnuts. Pesto was originally known as Pesto Genovese! Cinque Terre are five small villages that are rock outcroppings along the Ligurian Sea. or use a combination of pine nuts and walnuts. 4 cups of basil leaves – washed and dried ½ cup pinoli-pine nuts ½ cup of grated Parmigiano Reggiano 1 cup olive oil ½ teaspoon sea salt 2 large cloves garlic Place in a food processor the basil leaves. it can be purchased at any green grocer. especially in the summertime. In the meantime boil water for your pasta. then the garlic and pine nuts. I suggest ½ teaspoon of sea salt. 68 . The amount of salt added will vary according to your personal taste. When it forms a paste. It is fresh. near Genova. you have created Pesto.

Piazza San Pietro. This is a great little soup to serve on a cold night when you have nothing prepared. In the meantime. Then lower the flame slightly and drizzle the egg mixture into the broth. Parmigiano. Roma 69 .Stracciatella Alla Romana (Italian egg soup. Serve very hot with extra grated Parmigiano cheese. Remove the lemon peel before serving. flour and parsley together in a large bowl. Roman style) Two liters of chicken broth 6 eggs ½ cup of Parmigiano grated ¼ cup chopped parsley 1 tablespoon of fine flour A piece of lemon peel A touch of freshly grated nutmeg (optional) Mix the eggs. A green salad and a chunk of great bread with a slice of fresh mozzarella or a slice of Italian Fontina or Stracchino and a fresh pear and you’ll have a new lease on life! Serve with a glass of good Pinot Grigio. Continue to whisk while you drizzle the egg mixture into the hot broth. Remove from the heat when all the drizzled egg mixture has become clumpy. parsley. or a Vermentino from Sardegna. Chicken broth is something you should always have in your pantry. flour and lemons and grated Parmigiano cheese are ingredients no proper kitchen pantry should be without. Use a wire whisk to beat into a frothy mixture. Heat the broth to the boiling point and add the lemon peel. Eggs. It will form clumps that the whisking motion will keep from getting too large.

I am the proud owner of two such needles. The needles. Cut off at six inches. In a medium saucepan. This is usually made with thin spaghetti or thin Linguine pasta cooked al dente and added to the simmering sauce. and roll into straws. pushing the bread around and coating it until it browns slightly. even hanging from balconies. as needed) The sauce that is traditionally used for this dish – in Lucania is called pasta alla mollica – is a plain olive oil sauce to which bread is added. I suggest an Aglianico or a Primitivo from Matera. chopped garlic. roll and remove from stick and allow to dry slightly.Fusilli di Casa 2 lbs flour 2 large eggs Water as needed Mix ingredients to form firm dough and allow to rest about 30 minutes. Sauce Round Italian bread Olive oil Garlic (chopped) Sweet paprika Pasta water (hot. My grandfather made them for my mother many years ago. Serve immediately. paprika. It is prepared as follows: Remove the inside of round “casa” style bread. Add the bread and simmer over a moderate flame. Wrap the six-inch cut of dough around a metal stick (the size of a short a knitting needle). Boil water and salt and a touch of olive oil. Cut off pieces. You’ll need about two cups. and an equally long rolling pin. on the occasion of her marriage. bring to a boil and toss in the pasta. which resemble short knitting needles with pointed ends. You can also use anchovy or anchovy paste. This is an area where the sweet red peppers are seen everywhere. place olive oil. 70 . Remove them as they rise to the top. He also made her an unusually large flour board. have been stored in my kitchen since my mother’s passing. They’re still rolled up in the same paper towel. to dry. Crumble the bread between the palms of your hands creating large crumbs or flakes.

Sprinkle with more Parmigiano and enjoy with a robust Italian wine like Barolo. You can use less half and half for a more tomato like sauce. The beauty of this sauce is that you can go as dark or as light as you wish. Barbaresco or a Chianti Classico! 71 . place on medium heat and add crumbled chopped meat. chopped ½ cup celery (include leaves) 1 medium size carrot (chopped) 2 cloves garlic 4 sprigs parsley (remove long stems) ½ cup grated Parmigiano Reggiano 2 16-oz. chopped meat (sirloin 90% lean) ½ cup olive oil ½ cup red wine ½ medium onion. Gattinara. add the grated Parmigiano and the half and half. garlic and parsley in a processor and chop. Now add the chopped ingredients to the meat and wine mixture and continue cooking for a few minutes while stirring. add wine a little at a time and continue stirring. Distribute the meat evenly over the bottom of pan and stir so it browns slightly and evenly. If you’re on a low fat diet – use milk! I especially enjoy this sauce on Penne Rigate.Special Sauce – Mother Rose’s 1 lb. In the meantime. or you can increase the amount of half and half for an orange or light cream sauce. celery. Over a low flame. When it appears lightly browned. place the onion. cans strained tomatoes (tomatoes that come from San Marzano are best) ½ cup half and half Place olive oil into a large saucepan. carrot (cut up into smaller pieces). and Tagliatelle or Paglia e Fieno. The sauce should begin to take on an orange glow from the carrot. Add the strained tomatoes and simmer over a low-moderate flame for 1 hour. Fusilli.

Read the package carefully. too. I also like to have enough room to make comfortable additions.e. this is sometimes known in the cooking world as “the trinity. minestrina is fairly light and minestrone is a very hearty soup. legumes. etc… Minestrina on the other hand is the broth derived from placing vegetables to cook together to extrapolate a vegetable broth to be served with pastina and/or rice. 72 . Ripasso or Primitivo – San Giovese di Romagna will do. As I was taught. Buon Appetito! This dish is served during the New Year festivities. add the lentils. or farfalline. If you need more liquid. or hot water to which you have added a bouillon. then. Now add a 28 oz. Minestrone. Use a good brand that you have sorted and washed before adding. minestra and minestrone utilize more or less of the same technique when preparing. If you were to look up these words in the dictionary (Italian. Add lentils and stir to moisten. Cook them al dente. Bring to a boil. chopped celery and carrots.. Absent the pancetta. add to pot. lenticchie. add some hot pasta water. Olive oil. I always learned that minestra is fairly hearty. chopped onion. Minestrina …. pasta e ceci.Minestra. i. Plate in a large soup bowl. they would be defined as a staple of cooked vegetables. I would suggest ditalini. So. Keeping them separate will avoid drying up all the liquid. small shells. If you’re planning to add pasta. Some of the dishes it applies to are: pasta e fagioli. add some grated Parmigiano and a drizzle of olive oil. If you have the rind of a piece of Parmigiano Reggiano. can of tomato sauce and ½ cup chopped Italian parsley. pasta e piselli. cut up pancetta (optional). let’s start with a basic minestra/minestrone… I like to use pots large enough to hold the ingredients and deep enough so things don’t bubble over. add to minestra as you use it. Simmer for 2 hours. meat and/or broth and served as a dense soup." Let’s start with lentils. It will tell you to remove anything that does not look right. Add ½ cup of dry red wine. Serve it with a fairly robust red wine. now. of course). Stir and infuse with any of the following: 2 quarts of hot broth.

Add the vodka (use a good vodka). This tasty dish requires very little time and is always very enjoyable. pepper and Parmigiano cheese. Allow it to thicken. However. Enjoy this with a young Vernaccia Di San Gimignano in the summer or a Dolcetto D’Alba in the cooler weather. 73 . At this point lower the heat and add the penne you have already cooked al dente.Penne Alla Vodka Butter One small onion sliced and chopped Prosciutto chopped Vodka – 2/3 cup Heavy cream – 2 cups Tomato puree – ½ cup Parmigiano Reggiano Place the butter into a medium size non-stick saucepan on a moderate flame. Toss onto a large family style platter and add more cheese and serve. the trick to being able to prepare great simple dishes is to be well prepared by having the ingredients on hand. along with the onion. add salt. Allow the onions to caramelize. add the chopped prosciutto (I sometimes use pancetta) and cook for a few minutes. Now. then the heavy cream and the tomato puree.

Serve it with a great cheese.* Lower to a medium heat. Stockpot 1 medium size chicken 3 medium carrots 2 cups chopped celery 1 medium onion 1 cup chopped parsley 3 medium diced potatoes – Yukon gold or cook’s yellow Enough water to cover ingredients well (if you use chicken broth instead of water. some great bread and a glass of Italian wine. add a dot of olive oil and some grated Parmigiano and you have another denser soup dish for the next day. Montepulciano D’Abruzzo. chopped parsley and continue to simmer for about 90 minutes. add a small washed zucchini to the broth to simmer! 74 .Chicken Soup – Italian Style 8 qt. do not add salt) 1 cup strained tomatoes 2 cups soup pasta Sea salt Prepare chicken by soaking and cleaning in water and kosher salt bath. Capelletti and egg noodles. which is very nutritious and tastes great the next day! Reheat leftover soup. al dente! Some favorites are: Ditalini. Do not discard the vegetables! Save some of the soup! Pass the vegetables through a passatutto or in a food processor and turn into Passata di Verdura (a creamed vegetable dish). drained pasta. Strain the soup and add cooked. Tubettini. Add sliced onion. Cook your favorite soup pasta separately. Place rinsed chicken in stockpot and fill with water until chicken is covered (about ¾ full). add tomato. Serve hot with grated Parmigiano cheese and a glass of light red wine. whole carrots. Barbera D’Alba or a Valpolicella go very well! *If you prefer a sweeter tasting soup. Pastina. celery and potatoes and bring to a boil.

This by far is one of my favorite dishes. 75 . chopped 1 small Spanish onion. Place the olive oil in and heat. Add the tomatoes by squeezing the tomatoes through you hands. in the provinces of Avellino and Salerno. Cover the pasta by turning quickly and adding ½ of the cheese.Bucatini All’Amatricana 6 ounces of pancetta. This hearty pasta dish had its origin in the town of Amatrice between Latium and Abruzzi. I would serve this with a Chianti Classico. where they grow in the valley southeast of the Vesuvius. This famous plum tomato is protected by DOP. Add the pancetta and brown on all sides over medium heat.) San Marzano whole tomatoes Crushed red pepper to taste Use a large sauté pan. They are imported from Italy. Add the bucatini and cook about 10 minutes. Add additional cheese and additional crushed pepper to taste. Drain the pasta and add to the sauce. Add crushed pepper. a Rosso di Montepulciano or a Morellino di Scansano. San Marzano tomatoes are the best. Serve immediately. bring 4 quarts of salted water to a boil. you can now purchase San Marzano seeds. a Montepulciano. Add the onion and sauté until translucent. If you would like to grow your own. sliced thin ¼ cup olive oil ⅓ cup grated Romano or Parmigiano cheese 1 pound Bucatini (long curly or straight spaghetti with a hole in the middle) 1 large box (29 oz. In the meantime. This is done so you allow both juice and pieces of tomato in your sauce.

Add 6 large eggs (not jumbo). prepare the Balsamella sauce.Manicotti con Spinaci e Balsamella This is a lovely dish. ½ pound chopped steamed spinach (frozen chopped spinach can be used) from which the liquid has been squeezed out. If it is too moist add a little flour. take a while to make. Serve with a great Dolcetto! 76 . Remove the sauce from the burner and at this point add any flavoring. Gradually add the milk (warm) and continue stirring until it thickens into a sauce. It can be done in stages. Allow to rest for 15 minutes before serving. Fresh Pasta (store-bought manicotti can be substituted in the interest of time) 20-ounces of flour 6 Eggs Place 20+ ounces on a pastry board and form a well. one at a time and beat with a fork. pour it over the filled manicotti you have prepared in the baking pan. Put through a pasta machine and cut into manicotti size squares. add a little warm water. place it in a warm place and allow it to rest for about 30 minutes. Stir in the flour. chopped parsley. In the meantime. Add a ½ teaspoon of salt and a drop or two of olive oil. however. If it is too dry. Place in a preheated 350°F oven for 30 minutes. knead the dough for about 10 minutes. 6 tablespoons butter (optional: sage butter) 6 tablespoons flour ½ teaspoon salt 4 cups of whole milk Melt the butter in a heavy pan. until it forms a ball and all the flour has been incorporated. gradually. It is very tasty. It does. Wrap the dough ball in plastic wrap. Now. such as Parmigiano cheese. despite the simplicity of its ingredients. In the meantime. Beat the ingredients into the flour by bringing the flour away from the sides of the well and into the circle. about five inches. Now. prepare the spinach filling. Place them on a buttered ovenproof pan. 1 pound of fresh ricotta ½ cup of grated Parmigiano Reggiano ⅛ teaspoon of grated nutmeg Salt & pepper 2 eggs Mix together and use a teaspoon to place about two tablespoons into the middle of the manicotti rectangles and roll the manicotti closed. and ½ teaspoon salt to make a roux.

small pasta (tubettini. Cook for at least an hour. Add the remaining liquid from time to time to keep everything soupy. small shells) Now place the olive oil. When they have softened. If you are using dried peas. This will stand up to an Amarone! 77 . soaking requires planning ahead! 2 large cans of chickpeas 1 large can of tomato puree 3 large cloves of garlic ½ cup olive oil ½ cup fresh chopped parsley leaves (that have been washed and dried) 1 stalk of celery plus some celery leaves (washed. This will further cook the pasta. Stir frequently and make sure the liquid does not dry up. allowing the flavor of the chickpeas to marry the pasta. Drain the pasta. pasta. Use the pasta water you set aside to add if needed! Serve in large soup bowls and top each with a drizzle of olive oil. In a separate pot. they must be of very high quality. Serve with a hearty red wine. onion and two of the cloves of garlic (chopped) into a large soup pot on a moderate flame. or you can use canned chickpeas. Either way. or when my husband says “I’d love some pasta e ceci”. Do not add salt to this water unless you have tasted the soup and find it needs some salt. bring 3 quarts of water to a boil and cook “al dente” the ½ lb. add the tomato puree. mix the pasta with the chick pea minestra (which is a hearty soup). that’s why it is important not to overcook it. If you use canned. Cook for about 10 minutes and add the chickpeas and 3 cups of the liquid and the rind. they must cook for 1½ hours. the parsley and celery and the wine. dried and chopped) ½ small onion chopped one thickly sliced piece of Pancetta sliced in strips and cubed 4 cups of chicken stock (water may be substituted in which a bouillon has been dissolved) a piece of rind from Parmigiano Reggiano that has been scraped of outside wax ½ cup white wine ½ lb. reserving about 3 cups of water. You can use the old method of soaking dry chickpeas overnight in a bowl of cold water. the following recipe is hearty and delicious! The reason I prefer the canned chickpeas is because I am more likely to make them when the spirit moves me.Pasta e Ceci Ceci (chickpeas) are used throughout Italy. I use Goya because they are firm and can stand up to the long cooking process necessary to acquire the desired flavor. pancetta.

Now add beans. Blanched and cut escarole is also a tasty addition to the soup version with or without pasta. Chianti Classico. If pasta is added. Morellino di Scansano or a Primitivo go really well. Serve with a great Italian red wine. however. I. cheese rind and chicken broth. Add the tomato sauce and wine and simmer for about ½ hour.Fagioli in Tegame – Cannellini Bean Casserole This is a great dish to serve with or without pasta. celery and Pancetta and cook stirring for a few minutes. you’ll need to use a full 4 cups of broth. ½ cup olive oil 2 slices of Pancetta diced ½ onion. Simmer for another ½ hour. Serve with additional grated Parmigiano Reggiano and a drizzle of olive oil. Add sliced onion. If you’re making it with pasta as a soup (Pasta & Fagioli) it will need more broth to keep it liquid enough to accommodate the medium size pasta (which I always cook separately). garlic. This should have the consistency of baked beans. sliced thin ½ cup celery finely chopped with leaves 3-4 cloves of garlic sliced 1 large can of Cannellini beans 1 28-ounce can of tomato sauce 1 large piece of rind from Parmigiano Reggiano cheese ½ cup white wine 1 cup chicken broth Place olive oil in a pot that allows you to accommodate ingredients well. 78 . like it as a casserole cooked in a clay pot.

My grandchildren are especially fond of this soup. small shells) and serve with the soup. peeled but whole 2-3 bay leaves 1 cup red wine ½ cup chopped Italian parsley Place the above ingredients in a large stockpot. ditalini. washed and cut in half 3 stalks of celery (leaves included) washed and cut in large pieces 1 large onion cut in half 1 28-ounce can of tomatoes (crushed is fine) 3 cloves of garlic. then lower heat to simmer for about 1½ hours.Beef Soup Nothing is as pleasing as a bowl of hot beef broth with noodles on a cold winter night. Serve with a great San Giovese Di Romagna and some great bread 79 . slice the meat. 2 pounds of lean beef chuck 3 carrots peeled. Bring to a boil. remove the bay leaf. cook noodles or small pasta (farfalline. cover with water or beef broth (which will make a richer soup). In the meantime. Now. Before serving. the carrots and the potatoes diced and serve as a second dish.

in boiling water to which you have added a chicken bouillon. chop it up and add to the pasta before serving! You can really drink a white or red wine with this dish. minced ½ cup olive oil 1 bunch of scallions. drizzle with olive oil and top with Pecorino (or. on medium heat. combine garlic. If you have an extra plum tomato. but don’t have a lot of time to prepare. like Pinot Grigio or a mellow red like Barbera! 80 . I serve a mellow white. tomatoes and finely chopped scallions. Reserve the pasta water and add a ladle or two to the skillet as needed and simmer for a few minutes. Save the liquid from the chickpeas until you can determine if you need some for the pan. of course Parmigiano). Meantime. place the chickpeas and Orecchiette into warm pasta bowls. add the pasta to the sauce in the skillet. if you have a well-stocked pantry. Add the chickpeas and continue simmering. this is not a soup! To garnish before serving. When cooked. Remember. Remember. you can always come up with a dish that is tasty and satisfying. about 10 minutes. cook the Orecchiette.Chickpeas with Orecchiette This is a great little dish to make when you’re hungry. al dente. Cook until it breaks down into a sauce. diced (white and light green only) 4-5 ripe plum tomatoes chopped 1 large can of chickpeas (28 ounce) 1 pound of Orecchiette 1 chicken bouillon for water in which you’ll cook Orecchiette ½ cup white wine Pecorino cheese Salt and pepper as desired In a nonstick skillet. 2 cloves garlic.

Allow them to cool. Add freshly ground black pepper and or Parmigiano Reggiano. Serve with a mellow red. Place in a sterile glass container until ready to use. It calls for very few. breaking it into pieces that you will roast in a 300°F oven for about 20 minutes. Cook pasta. 1 cup quality olive oil 4 tablespoons bread crumbs (preferably homemade) Freshly ground black pepper This sauce requires Spaghetti or Linquine fini. if desired. Homemade breadcrumbs are made by taking hard leftover bread (Tuscan round). 81 . Insalata di Riso as made in Torino RoseMarie in kitchen of Trump National Westchester before benefit wine tasting for Hudson Valley Hospital Cancer Care Center.Briciolata Sauce This is a very quick sauce whose taste depends on the quality of the ingredients. like Montepulciano D’Abruzzo. add to warm olive oil and sprinkle with bread crumbs. place in a food processor and grind.

I first savored this in Torino. except for the onion and parsley. ½ cup pickled red or yellow pepper sliced and cut into small pieces (see Pickled Peppers – peppers in vinegar) ¼ cup capers 1 tablespoon of chopped red onion. Remove the vegetables from the broth. cut your cooled vegetables in quarters lengthwise and in small pieces and add to cooled rice. For the last few minutes. Fold all the ingredients into the serving dish. and discard the onion and parsley. You can add a small can of tuna and a chopped fresh tomato. 1 large carrot 3 quarts of cold water 1 medium yellow onion 1 tablespoon coarse sea salt 1 medium yellow potato 1 plum tomato 2 small zucchini A small bunch of Italian parsley 6-8 string beans 1 cup of peas Place the above ingredients in a stockpot (except the beans and peas). Simmer for about 1 hour until a broth develops. cover with 3-4 quarts of cold water and sea salt.Insalata di Riso – Rice Salad This is a delicious way to serve rice. Piemonte). As you can see this is a family sized recipe. The Torinese are famous for their rice dishes. Strain the broth into another pot where you’ll cook your rice. Save the veggies! 3 cups rice ½ cup white wine 3 tablespoons sweet butter Place three cups of rice into a pan. Add the strained broth. 82 . Now. add the peas and string beans. Allow to cool. ½ cup of white wine and 3 tablespoons of sweet butter. Insalata di Riso is especially delicious in the summer. Enjoy this great dish with a chilled Gavi (also from Torino. First you have to make a simple vegetable broth. or a Vermentino from Sardegna! Trebbiano goes well. Place in a large serving dish (9x12) and add ¼ cup of olive oil. ¼ cup of white wine vinegar. Simmer until liquid is absorbed and rice is cooked. too.

Add the drained orzo to the sauté pan. Toss and garnish with chopped green onion and serve. cubed 2 cups of frozen peas ½ cup chopped green onion ½ cup olive oil 8 ozs. Pancetta and Green Onions ½ cup thinly sliced Spanish onion 2¼ inch slices of Italian Pancetta.Orzo with Peas. When the onions are translucent and the Pancetta is browned. Orzo This is an interesting side dish to make when you don’t want mashed potatoes or rice. Place the olive oil in a sauté pan with the sliced onion and the Pancetta. add the peas. I personally like to serve this with a breaded chicken cutlet. Meanwhile cook the orzo according to package instructions al dente. I would serve this with a great chilled white wine from Abruzzo called Bianco di Ciccio! 83 .

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Secondi Piatti 85 .

He likes it with beans as a cold weather dish. Remove the cotechino and transfer it into the bean pot. Now add the canned beans. What a great winter dish! Serve with a San Giovese di Romagna. Turn off the burner and sprinkle the entire surface with grated Parmigiano cheese. add the garlic. Remove the sausage from the beanpot and slice it and serve on top of the beans. I cook the beans for a shorter period of time if they’re canned! Place the Cotechino in a large saucepan or kettle. Scoop the bean mixture into large bowls. to which you will add a crumbled bouillon. add some boiling water and stir very frequently. In the meantime. which is a specialty of the city of Modena. You may add a drizzle of olive oil and more Parmigiano if you wish. Let it sit before serving. celery and carrots. 1½ lbs. cook the beans in the following manner: Saute the pancetta in the olive oil in a large saucepan. approx. I make it like this: If I plan to use dried cannelloni beans I soak two 1-lb bags overnight in cold water. and he learned to enjoy this regional dish. If you need to.Cotechino with Beans or Lentils 1 Cotechino sausage. When these are slightly softened add the white wine. allowing it to cook with the beans for another 20 minutes. 86 . then the parsley and tomatoes. as long as they’re of a good quality that is not too soft. I rinse them thoroughly when I’m ready to use them. Cover completely with cold water and simmer for 1 hours. By this time the water in which the cotechino is simmering should be nearly evaporated. Cook as per directions on package. It shouldn’t be too soupy either. You must watch this pot to be sure that the liquid does not dry out. The only place I find it is in the Bronx. Barbaresco or a great Tuscan red. It is not easy to find. Allow this all to cook together for about another hour. Do not discard any of the liquid! It should all go into the broth. Canned beans work very well. When the onion is softened. 2 large cans of Cannellini beans (1 lb. My husband was stationed in the Emilia-Romagna Province for 18 months. 13 oz size) ½ cup Pancetta cubed ½ cup olive oil 1 medium size onion 1 cup chopped celery 2 large carrots sliced thin 1 14-ounce can of tomato sauce 1 cup chopped parsley (Italian) 2 large cloves garlic 1 bouillon cube 1 cup white wine ½ cup Parmigiano Reggiano Cotechino is a large fat sausage. Then add the onion.

Add another layer of bread and pour the remainder of the tomato mixture over the bread. This is in effect a bread soup. add a touch of coarse salt and sprinkle with oregano. bay leaves and celery. too.Pancotto The literal translation of “Pancotto” is cooked bread. In the meantime. place the plum tomatoes that you have washed and quartered into a chopper along with the parsley. and pour the tomato mixture over the bread. Although this recipe will cook down. it remains a thick consistency. 2 lbs plum tomatoes (ripe) 1 cup olive oil 1 slice of thickly sliced pancetta 1 cup of fresh parsley leaves chopped 2 large cloves of garlic 2-3 bay leaves 2 short stalks celery – leaves attached 3-6 basil leaves Coarse salt 1 tablespoon oregano – to your personal taste Hot chili pepper to taste 12 slices of casa style Italian bread (round loaf-not too thinly sliced-day old works great) 1 cup grated cheese. Chop coarsely and add to oil and pancetta. and typical of Mediterranean country Zuppa style soups. My paternal grandfather (Nonno) absolutely loved this for breakfast! I love this great soup with a glass of Cannonau. Parmigiano tastes great. You may have to cut the bread slices into manageable pieces. I do first one side. Lower heat and simmer for about 45 minutes. While the above is simmering. layered on the bottom. If you prefer a thinner soup you many want to strain the tomato mixture before pouring over bread. garlic. Heat ½ the olive oil in a large saucepan and add chopped pancetta and allow to brown. You can also serve this in individual crocks. Now add 4 cups of very hot water and bring to a boil. Top with plenty of grated cheese and serve hot. turn and brush the other side and allow to brown. stirring constantly. It is tasty. Add salt and chili and sauté for about 15 or 20 minutes. Now arrange the bread in a large casserole. basil. placing this over the toasted bread. Do this to both sides and place under the broiler to brown. My mother was known to strain a small portion of broth and gently poach an egg in the broth. brush the bread slices with olive oil. a wonderful red wine from Sardegna. 87 . The original recipe calls for Pecorino cheese – sheep’s milk cheese – which has been freshly grated.

Place the vegetables in pan before placing in oven. Spread paste on and around loin. This will form a paste. place Pancetta over top and hold together with cooking twine. In a food processor. sprinkle with ground pepper and sea salt. overnight is best. parsley. garlic and herbs. Baste occasionally with white wine and chicken broth. oregano. sage) ¼ tablespoon of freshly ground black pepper ½ tablespoon sea salt 1 chopped onion 3 sliced carrots 3 or 4 slices of Pancetta 1 cup white wine 1 cup of broth 3 tablespoons tomato paste (optional) 8 ounces thin-sliced porcini mushrooms Loin should be room temperature and bound. thyme. place softened butter.Loin of Pork 5-6 pound loin of pork ¼ pound sweet butter softened 1 cup chopped Italian parsley 5 cloves garlic chopped 1 cup chopped herbs (rosemary. Serve with a Barbaresco from Alba or a Ripasso from Veneto 88 . Allow to marinate for several hours.

drizzle with olive oil and sprinkle with Parmigiano Reggiano. Add tomato sauce and cook for about 20 minutes on a lower flame. Serve with a great Barbera or a Primitivo! 89 . An orange colored sauce should emerge. splash it generously with white wine. chopped 2 large cloves garlic. parsley. add chopped onions and garlic and sweat until translucent.Baccalá Stew ½ onion medium. Now. Before serving. Add celery. chopped ¼ cup olive oil 1 large white potato – peeled and cubed 1 medium carrot – peeled and cubed 1 15-oz. Baccalá (which has already been soaked. Add Baccalá and cook for about 10 minutes. carrot and potato stirring constantly. called wet Baccalá) 1 large 29-oz can chickpeas 2 cups stock (chicken or fish) ½ cup white wine Place olive oil in a medium saucepan over a medium flame. can of tomatoes sauce ½ cup of celery leaves ½ cup parsley leaves (fresh) chopped 1 lb. add the chick peas and stock and cook on a low flame for another 20 minutes. Now.

Cook for another 15 minutes adding a pinch of salt. At this point add ½ cup white wine. This is best served reheated after a few hours or the next day. thin spaghetti or polenta. can tomato sauce 1+ teaspoon oregano 1 –8-oz. Add chopped onion. I use both boned skinless and skinless bone-in thighs. sliced carrot and parsley. Lower flame and cook for about 10 minutes. Place the chicken thighs in the pan browning and turning each piece. or San Giovese Di Romagnia is perfect wine for this tasty dish. Sauté until everything is softened. a sprinkle of oregano. Add a container of porcini or white mushrooms that have been sliced and cleaned. A salad of red leaf and arugula with olive oil/Balsamic vinegar goes really well. 90 . cook for a few minutes and add a 15-oz.Chicken Cacciatora or Rabbit Cacciatora 12 boneless skinless chicken thighs or whole cut up rabbit 2 slices of Pancetta 2 cloves garlic ½ cup olive oil ½ cup white wine ½ cup chopped celery 1 carrot sliced thin ½ cup chopped onion ½ cup chopped parsley 1 15-oz. The thighs are darker meat and remain moist while cooking. chopped celery. If I’m making rabbit. can of tomato sauce. This is now a complete and satisfying meal. package of white button or porcini mushrooms In a large Dutch oven. Chianti Classico. Serve either over flavored rice. place ½ cup olive oil and two cloves chopped garlic and chopped Pancetta over a medium flame. The gravy should be an orange color. I ask the butcher to cut the rabbit in 3 inch pieces. for about 15 minutes.

Wine: Morellino di Scansano. Pappardelle are great! However. over a moderate flame. and Ripasso all go well with this dish. At this point douse each piece of veal with red wine. polenta. Chop very fine and serve. Repeat this action two times. allow the wine to absorb. you’ll have to cook them longer.Ossobuco (con piselli) Veal Shanks This recipe is for six small or four large ossibuchi! 6 veal shanks cut about 2 inches thick 3 large cloves of garlic chopped large ½ medium yellow Spanish onion cut in half and sliced thin 2 thick slices of Prosciutto. Add the dry mushrooms about ½ hour after sauce has been added. Now add the prosciutto or pancetta and brown slightly and then the ossibuchi. Cover and allow the meat to rest for a few minutes before serving. Do not allow the pan to dry out. The meat must be kept moist during the entire cook time. I do not use fresh mushrooms because they release too much water! About 10 minutes before turning off flame – add peas. too. chopped or 1 thick slice of Pancetta cubed 2 sliced carrots ½ cup chopped celery 1 teaspoon coarse sea salt ½ bottle red dry wine (good quality) 1 pint of tomato sauce 2 cups peas – optional ½ cup dry porcini mushrooms – optional ½ cup olive oil to coat the bottom of a large braising pan 1 cup chopped parsley Flour for dredging shanks In a large pan that comfortably fits the ossibuchi so they are flat with some room around each for other ingredients. salt and parsley. Don’t forget to eat the marrow inside the bone. 91 . (which you have lightly dredged with flour and dusted off) one at a time flatly into the pan and allow to brown slightly on each side. Now add the tomato sauce. Saute until juices are released. Be patient. Simmer for a few minutes. lemon zest and chopped parsley. and couscous work well. Cook until the meat is tender and comes away from the bone slightly. If you are using fresh peas. You can go a bit more robust because the ossobuco will stand up to it. Rosso di Montepulciano. Combine garlic. then turn and douse the other side. garlic and onion. Serve with a great red wine. it takes about 2 hours after all ingredients are cooking together. celery and carrots. I like to serve Ossobuco with rice. place the olive oil. That’s the best part! Gremolada is also served with the shanks.

turning frequently. Add the mushrooms that are clean.Braised Sausage Three pounds of Italian sausage cut into 2 inch pieces. ¼ cup olive oil 2 cups+ dry red wine Two cloves of chopped garlic Mushrooms – Portabello or white (one to two containers) that are briefly soaked in water and white vinegar Thinly cover the bottom of a large skillet with olive oil. This is a wonderful dish to serve with polenta. be patient while braising with the red wine. Wine: Barbera D’Alba. but the flavor of the wine will absorb into the sausage to provide a wonderful taste. pat dry before slicing into sausage. In step 2. along with chopped garlic (do not brown the garlic). Brown the meat on all sides. Continue to turn sausages while sprinkling with wine (allowing the wine to absorb into the meat each time). place over a medium flame arranging the pieces of sausage in the pan side by side. After doing this for about 20 minutes test sausage for doneness to determine how much longer it will need to cook (you are looking for taste and color). Juices from the mushrooms will marry into the juices and flavors of the sausage and the wine used to braise the meat to form a tasty sauce that should now be brown in color. distributing evenly. in a single layer. Adjust flame so meat doesn’t burn and begin sprinkling with red wine. Be prepared to use close to a fifth of wine. risotto or pasta – along with a salad of mixed greens with olive oil and balsamic vinegar. fold in and allow the mixture to continue cooking for about 10 to 15 minutes. rolling sausage in pan by moving pan. Montepulciano D’Abruzzo (Dry Red) 92 . The alcohol will evaporate.

Cut the meat pieces in half if they are too large to serve as is. Serve with a Chianti Classico! The Chianti will stand up to the strong flavors of this dish. start the pasta pot to boiling. look for thinly sliced cuts of beef for Braciola. In the meantime. salt. Next. When shopping for meat. nutritious meal to serve to your family or to hungry friends who drop in unexpectedly. can tomato sauce 1 pinch coarse salt 1 teaspoon oregano 3 sprigs fresh chopped parsley 1 container frozen peas (optional) 1 lb thin spaghetti ½ cup red wine Place the olive oil and the onions in a large fry pan. After the meat has been simmering for about 20 minutes you will begin to notice the oil separating from the tomato (which will become a dark red). It is however smaller. add the tomato sauce. The Braciola meat will be tough. this is a very inexpensive meal! 3 slices of Braciola beef or 6 cubed beef round ½ cup olive oil 1 large clove sliced garlic ½ medium onion. then the wine. which is tenderized. Saute on moderate heat and place beef slices into hot oil when onions are slightly cooked. but can be stored in the freezer for a few weeks. so you’ll have to buy 2 for each person you are serving. add the peas (if you plan to) and allow to cook until peas are tender – about 5-10 minutes. Buy them when you see them! The slices are thin and usually quite large. At this point.Carne Pizzaiola Carne Pizzaiola is a quick dish that can be whipped up very easily. add salt and when it comes to a boil add thin spaghetti and cook al dente for about 8 minutes. Sear (to seal in juices) the beef on both sides and add the garlic. Remove the meat from the pan and put the drained spaghetti in and mix well. you must have the basic ingredients on hand. but what it lacks in tenderness it will make up for in flavor! I sometimes use cubed beef. Add a bit of hot water if needed. Do not allow this sauce to become dry during the cooking process. 93 . By the way. It is a very satisfying dish that can be turned into a complete meal in about 30 minutes. They are best served right after they’re sliced. parsley and oregano and simmer for about 20 minutes. sliced thin 1 14-oz. You now have a tasty. Of course.

Let them cool thoroughly. Because of the richness of these cannelloni. onion. then add ½ cup dry red wine and cook until evaporated (about 15 minutes).Cannelloni con Carne For the stuffing: 1 oz. Just cook a few at a time. you can make or use green pasta. Gradually add warm milk and season to taste. or you can use ready-made hard manicotti shells. You can also purchase manicotti squares from a shop that makes fresh pasta. Arrange cannelloni in a buttered baking dish and cover with Balsamella and cover with Parmigiano and bake for 30 minutes. about 15 minutes before serving. ground beef 11/2 lb ground chicken breast ½ cup dry red wine 1 tablespoon Italian tomato paste 2 cups hot chicken broth ¼ pound of prosciutto in one piece ¼ pound Mortadella in one piece Sea salt and freshly milled black pepper and bay leaf ½ cup Parmigiano Reggiano grated ¼ teaspoon freshly grated nutmeg Place the carrot. I would serve a great Barolo! 94 . Now add chopped prosciutto. Add the ground meat and sauté for 15 or 20 minutes. Mix well and cool before stuffing the pasta. parsley and mortadella and cook for a few minutes. Making pasta dough that is cut into squares can make cannelloni. of dried porcini mushrooms soaked in warm water 1 medium size carrot 1 small onion 1 rib of celery Parsley leaves from about 10 sprigs Peeled crushed garlic clove 1/2 lb ground pork ½ lb. You are now ready to make the filling for the cannelloni: Transfer the meat mixture with a slotted spoon to a large cooking surface (a board or marble slab) and chop very fine. Add the soaked and drained porcini mushrooms and place back into the pan and reduce for about ten minutes. or until the sauce is thick. Store bought ones are ready to roll. I cover them with a Balsamella sauce. add flour and stir. Remove from the flame and add Parmigiano and fresh nutmeg. celery and seasonings (salt pepper garlic bay leaf) and sauté in a pan in olive oil (enough to cover bottom of pan) until onion is translucent. 6 tablespoons butter 2 cups whole milk ¼ cup all purpose flour salt to taste Make a roux by placing butter into a pan. When rolled and filled they should be about 5 inches long. Add 1 tablespoon tomato paste and 1 cup hot chicken broth and reduce for about 15 minutes. Hard and homemade pasta will have to be cooked al dente before filling. If you prefer.

Wash fish and pat dry. some Italian bread and a glass of white wine and you have a quick meal fit for royalty. Add a vegetable or salad. I suggest a chilled Pinot Grigio. Serve with flavored rice or couscous. as they are meatier and will not dry out when baked! Place the fish in the bake pan and cover with tomato sauce. add chopped garlic. I like to use the whole fish. sprinkle with chopped parsley. 95 . coarse salt and a drizzle of olive oil. Preheat your oven to 350°F.Baked Scrod 2 large scrod pieces Olive oil ½ cup chopped fresh parsley 2 large cloves chopped garlic 1 pint tomato sauce 2 teaspoons Mediterranean oregano Coarse salt Cover the bottom of a large bake pan with olive oil. Always look for thick pieces. top with oregano. Bake for about twenty minutes or until cooked through and turns white. a Vernaccia di San Gimigniano. or a Verdicchio.

A great piece of Italian cheesecake. A ladle of chicken stock will stretch the sauce. Just before turning off. Buon Appetito! 96 . of thin veal cutlets ¼ lb. Serve the veal Marsala with a medium red wine like Barbaresco or a Ripasso. A Friese salad would be a wonderful addition to this tasty meal. Use thin sliced chicken breast instead of veal cutlet. An assortment of sliced peeled pears. Add the sweet Marsala. dried and sliced button porcini or white mushrooms in the pan after browning and removing the meat and setting aside. Replace the meat and cook for a few minutes longer. lower the flame. Chicken Alla Marsala: Follow the same recipe as above. Serve the chicken Marsala with a great white wine like Pinot Grigio or Vernaccia Di San Gimigniano. Place washed. I actually prefer this flavor. I love fresh melon balls coated with cold Limoncello. I would serve flavored noodles with the veal and Risotto with the chicken.Scaloppine Alla Marsala 1 lb. Place the thin slices of lemon before turning off flame. add the hot chicken broth. place the lemon slices to warm. I sometimes pre-brown the lemon slices in butter and then set aside and have ready to add to the serving dish. melt the butter and brown the cutlets on each side. Add some butter and sauté the mushrooms. place the mushrooms on top with lemon slices and serve. Place a large fry pan (preferably non stick) on medium. Dredge the cutlets in the flour mixture and set aside. melon and seasonal berries are a nice finale. Pour juices over the meat. grapes. cover and simmer for five minutes. adding some extra Marsala after the mushrooms have browned. followed by a cold glass of Prosecco would add a great deal of satisfaction. Italians serve their fruit after dessert. of sweet unsalted butter ½ to 1 cup of sweet creamy Marsala wine 1 cup flour seasoned with salt pepper and garlic powder 1 thinly sliced washed lemon 1 cup of broth Place the veal cutlet between two pieces of waxed paper and flatted with a meat mallet.

I always have all three on hand at all times. add white mushrooms that you have dried off and cut into 1/8 (if you use large mushrooms) and the dried porcini. celery. can of tomato sauce ¼ cup olive oil Place olive oil in a medium saucepan along with onions. i. Lower the flame. Just before serving. carrots and garlic and sweat until a juice appears (do not brown). add the can of tomato sauce and continue cooking for about ½ hour. You must watch this pot carefully. lower heat and continue turning. The juice from the meat will now combine and may even froth. Add ½ cup white wine – 3 tablespoons sweet butter and 1 bouillon. Sauté this mixture for about five minutes. If you like. Now. An orange colored sauce should result. you may use a mushroom medley. veal cut for stew One package of large white mushrooms (washed and cleaned in water and white vinegar) ½ cup of dried porcini mushrooms – optional ½ cup of chopped onions 2 large cloves chopped garlic ½ cup dry white wine ½ cup chopped. stirring frequently to avoid sticking. an Italian Nebbiolo or a Montepulciano D’Abruzzo. add a little warm water.e. The veal should be very tender. Stir again then cover and lower flame as low as possible. 97 . A little salt may be added at this time.Spezzatino di Vitello con Funghi Two lbs. Now. Serve along side of the Vitello. Portobello. Rice. At this point add parsley and white wine and continue stirring for about five minutes. At the point that you have added the tomato to the above recipe. Serve with a Pinot Noir or Merlot. you may turn off. If it becomes too dry. Add the pieces of veal and sauté until meat is slightly brown on all sides. white caps and porcini. egg noodles or tagliolini all go well. Rice: Place a medium fry pan over medium flame and add 1 cup of long grain rice. . you should begin to cook what you plan to serve alongside this tasty dish. If you are using an electric stove. stir in ½ cup of grated Parmigiano cheese. fresh Italian parsley 2 thinly sliced carrots ½ cup chopped celery 16 oz. This will require constant stirring. cover with cold water. if necessary. stir and bring to a boil. since the range stays warm for quite some time.

The peppers and garlic will melt into the sauce. place the chicken on top and ladle the sauce with the peppers over the entire platter. producing a mild but aromatic flavor. the sliced garlic and the peppers. adjusting the flame and stirring frequently. and cook the pappardelle for 6 minutes. tomato sauce ½ lb. Allow this to cook for a few minutes and add the tomato and finally the parsley. Produced in San Martino. Remove them carefully from the water with a wire strainer so as not to break or damage them. boil the water to which you’ve added sea salt. making sure to color all the pieces on all sides.Chicken. Serve with a tri-colored salad and a glass of Montepulciano D’Abruzzo and you’ll think you’re in heaven. Place the pappardelle in a large platter. Pappardelle Abruzzese Grated Parmigiano Reggiano Soak the chickens in kosher salt and pat dry and add salt and pepper. The juices will begin to release from the chicken and it is at this point that you can lower the flame. Majella and Gran Sasso. Stir frequently. Now add the white wine. sliced diagonally – ¼ inch thick 4 cloves garlic – sliced ½ cup chopped fresh Italian parsley 1 average size chicken – cut into eighths (thighs or legs minus handles work well here too) Sea salt and freshly ground pepper ½ cup white wine 15 oz. 98 .* where some of Italy’s finest pasta is made. Heat olive oil in a large skillet and add the chicken pieces. It is a meal in and of itself! *Abruzzo is the home of two national parks. Red peppers & Pappardelle ½ cup olive oil 2 red bell peppers. pappardelle are made with semolina flour. and you’re ready to enjoy a great dish. This is a great and simple dish. In a separate pot. but delicate. Sprinkle the platter with freshly grated Parmigiano Reggiano. moving the ingredients around. Cook for about 1 hour. They are delicious. Abruzzo.

Traditional Cioppino
1 dozen clams 1 lb. large mussels 1 lb. scallops 8-12 large shrimp 1 lb. piece of meaty soft fish – i.e. sea bass, thick flounder, scrod 1 piece (1 lb.) Crustacean – cut up lobster tail, or crab etc. Purchase all fish just before preparing this dish. If you purchase a day ahead, make sure the fish monger gives you an abundant amount of cracked ice in a large plastic bag. Each fish will be individually wrapped and placed in the bag of ice for the trip home. Ask the monger to punch holes in the bags of clams mussels and crustacean, as these are sold live and will need to breathe until you’re ready to cook. When you’re ready to prepare this tasty Mediterranean dish, scrub all the shellfish and soak in cold running water. I like to soak the shellfish in corn meal to remove any sand or grit. Wash and dry all the fish and assemble. Prepare a red sauce: 3-4 tablespoons of extra virgin olive oil 5 cloves of garlic 1 thinly sliced or chopped shallot 2 separate ½ cups dry white wine (half for the sauce – half for the fish) Assorted herbs – chopped parsley, thyme, oregano 3 tbs. Sweet butter Dash of red wine vinegar 1 large can of San Marzano tomatoes passed through a food mill (28 or 33 ozs.) Coarse sea salt and fresh ground pepper. 2 cups clam juice Sauce: Heat the olive oil in a saucepan. Sauté the chopped or pressed garlic and thinly sliced shallots until soft. Add the strained tomatoes, the white wine, the clam juice and a dash of red vinegar. Simmer for about 30 minutes. Keep warm. In the meantime: Heat olive oil in a large, deep fry pan that is large enough to hold all the fish, and the sauce. Place the fish in the pan starting with the clams and mussels, then the other crustacean, the scallops and the soft fish that you have cut into small chunks. Keep everything moving around in the pan. This should be done on a fairly high flame. Shake the pan to keep from sticking. Add the white wine as if to deglaze the pan after all the fish is seared on all sides. Add additional clam juice and parsley and herbs. Cook for a minute or so. Add the tomato sauce and simmer for 15 minutes. Keep warm. In the meantime: Cook the pasta of your choice. Linguine fini work very well. Marry and serve warm. Don’t forget to serve with pieces of great Italian bread (abbrustolito) grilled! Serve with a Pinot Grigio, Bianco di Ciccio from the hills of Pescara or a great Frascati.

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Sogliola Alla Fiorentina – Sole Florentine style
2 pounds of filet of sole – eight slices 2 pounds of fresh spinach 2 cloves of garlic ¼ cup white wine 2 tablespoons sweet butter Sea salt and pepper Parmigiano Reggiano ¼ cup chopped Italian parsley Thin sliced lemons Sauce 1 small minced onion 4 tablespoons sweet butter 1 cup of whole milk ½ pint heavy cream 2 tablespoons all-purpose flour 2 egg yolks Salt and pepper to taste Ask your fishmonger to filet the sole so you get four slices for each fish. You’ll need 2 fish of about a pound each. Wash the spinach thoroughly, drain and heat in a large pan with some white wine and chopped garlic. Salt and pepper to taste and cover until wilted. Butter a large baking dish and layer with 4 filets of fish. Add another layer of spinach and top with the 4 pieces of fish. Preheat a hot oven, 400°F. Sauce: Sauté the minced onion in two tablespoons of butter in a medium-sized saucepan. Add 1 cup of whole milk and simmer for a few minutes. Now, melt the 4 tablespoons of butter in a separate saucepan and stir in flour to make a roux. Add the milk mixture and the heavy cream together. Simmer until creamy. Remove from heat and slowly add 2 egg yolks beaten with grated Parmigiano Reggiano. Pour the white sauce over the fish and dot with butter. Bake for 15 minutes. Top with Parmigiano, chopped parsley and lemon slices. I would serve this with a side order of lemon scented Tagliarini All’uovo (thin egg noodles). My wine would be either a Greco di Tufo from Campagnia, a Vermentino from Sardegna, an Orvieto Classico from Umbria, or a Vernaccia di San Gimigniano from Toscana. This is a great dinner!

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Lemon Scented Pasta
I’ve never seen this recipe anywhere, but I have been making it for years. In the summer, or anytime it goes well with both fish and chicken. It is great alongside a crispy chicken cutlet, fried flounder or by itself as a quick lunch. I use thin spaghetti or thin linguine. Cook as much or as little as you need. Pasta Extra virgin olive oil Black pepper, freshly ground Fresh lemon zest – grated Chopped fresh Italian parsley Grated cheese (optional) Cook pasta al dente, douse with extra virgin olive oil, add the lemon zest and chopped parsley, ground pepper and grated Parmigiano cheese (optional). Don’t forget to try this dish to complete your dinner of sogliola alla fiorentina. Light, slightly fruity wines go well such as Trebbiano, Pinot Grigio or a dry Reisling.

Ponte Vecchio over the Arno River, Florence, Italy

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Tomato sauce (especially made with sausage meat). This is a large wooden pastry board. Add ½ cup Parmigiano Reggiano and 4 tablespoons sweet butter. Each of us helped ourselves to a portion of polenta on the spianatora. There are many recipes herein that would be well served with polenta. It is always served in the colder months either as porridge or baked in the oven. too. The Abruzzese serve their polenta on it instead of in dishes. chicken or rabbit alla cacciatora are among my favorites. I. used Pecorino. Remove pot from the burner and pour all the polenta into the boiling water. There are many recipes mention that go well with Polenta. Allow the water to boil for a few minutes. It takes a very short time to prepare. the size of a small table. since goats and sheep grazed along the mountainside. We like both. Serve with a great red wine! Barbera D’Alba 102 . taught us to eat it sulla spianatora. Return to a low flame and cook and stir for 5-6 minutes.Polenta Polenta is truly a staple in the Italian pantry. which her father made for her. Once the polenta was cooked. along the Appenine Mountains. use it for making pasta and as a special treat use it for polenta. It is generally used for making pasta. I still have my mother’s spianatora. Since life has gotten more complicated. They. who was born in Abruzzo. 3+ quarts of salted water to which you’ve add 2 tablespoons of olive oil. braised sausage. I now make polenta this way: I purchase a good Italian boxed polenta (instant corn meal). along with the very long rolling pin. it was spread out on the spianatora. I’m sure. My father. It was covered with tomato sauce and sprinkled with lots of cheese. I also use a copper polenta pot and a wooden paddle with a long handle. while stirring rapidly with a wooden spoon.

you’ll have to season them with garlic powder. They are: Grumello. chopped parsley and salt and pepper as needed. Cotoletta or Costoletta Alla Milanese (thin-sliced with bone) Breaded veal cutlet is a simple. near the Austrian border a fried egg is served on top of each cutlet. Inferno and Valgella. Place on a warm serving dish with wedges of lemon and serve. albeit expensive.Breaded Veal Cutlet. egg and seasoned bread crumbs. Place in hot oven to melt. It’s quite good! If you would like to make it alla parmigiana. Remove and serve with a sprinkle of Parmigiano. which are more robust. Try it. simply spread the veal cutlets you have fried out on a baking sheet or individual oven-proof dishes. cover with Marinara sauce and top with grated Mozzarella. Then of course there is the Sfursat and Sforzato. Carefully fry on both sides and drain on paper towels. Ask your butcher to slice thinly the scallopine and pound slightly. If you use Panko-style (larger bread crumbs). The wines from the Valtallina Superior in Lombardia are broken down into sub districts each of which produces great wines. Sassella. Fry each cutlet carefully in a mixture of olive oil and canola oil. tasty dish to serve. A typical house in Valle d’Aosta 103 . The meat should have a pink tone.. Dip each cutlet in flour. You can also add a dab of butter. In the North Western part of Italy.

Cover the meat with the puree and cover and refrigerate for 4 hours. put into a large pot (meat. Now. carrot and onion. slice the meat thinly and place on a large platter. and a Piemontese white wine. Season the puree with black pepper. Serve this dish with crusty bread. veggies. Refrigerate for 24 hours. Add the celery. When you’re ready to cook. In a food processor. thinly slice the lemons. egg yolks and 2 tablespoons of capers along with the wine vinegar and the juice of a lemon. place the drained tuna. Allow this to cool. Arneis is great but very dry.Vitello Tonnato Boiled Sliced Veal with Tuna Mayonnaise sauce ½ pound piece of veal sirloin tip 1 carrot (chopped) 1stalk of celery (chopped) 1 bay leaf 3 cups white wine 2-3 lemons 2 tablespoons white wine vinegar 1 can of Italian tuna in olive oil (dark meat works best) 4 fillets of anchovy ¾ cup olive oil 2 egg yolks ½ cup pickled capers. the anchovies. wine and all). A Vermentino from Sardegna would be very nice! 104 . with the bay leaf. drained 1 small Spanish onion chopped Salt & pepper to taste Water or veal stock to cover meat Place the sirloin tip in a large container and pour wine over it. Cover the meat with water or veal stock and bring to a boil. Add a teaspoon of salt if you’re using water. Puree to acquire a smooth sauce. Garnish the meat with the lemon slices and sprinkle the capers over the meat. Turn the meat over once. Before serving. and lower to simmer for 1 hour.

make a well and add breadcrumbs. 105 . Proceed to measure out the meatballs to desired amount and roll between the palms of your hands. Do not brown. The sauce must cover the meatballs sufficiently. eggs and milk. beaten ¼ cup of chopped Italian parsley ¾ cup of Parmigiano Reggiano 1 cup of flavored Italian breadcrumbs 1 teaspoon garlic powder ½ teaspoon sea salt (optional) ¼ cup milk or less Place chopped meat in a large bowl. with the cover ajar! Simple plain sauce – Marinara sauce For sauce. I suggest Dolcetto D’Alba. Toss and sprinkle with grated Parmigiano! Serve the pasta. Add tomatoes and red wine and bring to a boil. like penne rigate. If it’s too wet add breadcrumbs. The meatballs will be tender and delicious. you’ll want a glass of great red wine. Reduce heat and simmer for 1½ hours along with meatballs. Drop the meatballs one at a time into a bubbly plain sauce.Polpette di Vitello – Veal Meatballs 2 pounds lean chopped veal 2 eggs. garlic powder. ¼ cup olive oil. Of course. Saute chopped garlic. 3 cloves of chopped garlic. Barbara D’Alba or a great Aglianico from Basilicata. then the meatballs with a green salad dressed with olive oil and balsamic vinegar. half of thinly sliced onion. Serve with your favorite pasta. with room to spare. and the sauce will be very tasty from the meatballs. Parmigiano. parsley. Fold and mix. ½ thinly sliced onion in olive oil. Reduce to simmer and cook for about 1 and ½ hours. 1cup dry red wine and 1 or two large cans of tomatoes. I make mine slightly larger than a golf ball.

remove the loaf and allow it to rest. Italy 106 .Veal Polpettone – Roasted Veal Meatloaf Use the ingredients from the Veal Meatballs recipe. sprinkled with grated Parmigiano. make a large bowl of mashed potatoes. Or. and serve with a great red wine. Roast for 1 hour. I suggest a Montepulciano D’Abruzzo. Pour 1 28-ounce can of uncooked tomato puree and 1 cup of wine over the loaf. Pour roasted sauce over your favorite pasta. instead of pasta. Serve with a slice of meatloaf and roasted sauce with a sprinkle of grated cheese on top. Heat your oven to 375°F. The only difference is the addition of a finely chopped onion to the meat mixture. When cooked. Offer a green salad dressed with olive oil and balsamic vinegar. Placed chopped garlic and sliced onion in pan and place meatloaf on top. a Barbera or a Dolcetto! Perugia. I form a large loaf. Use an oval pan with a cover. covered. but instead of making meatballs.

The Perugini serve great crusty bread that is unsalted. The lake is also famous for its extraordinary olive oil. and sits just outside the city of Perugia. Allow to simmer for about 15 minutes. Rocco was a member of the Grifone. 107 . many of whom we have remained very close to for the past 40 years. such as eel. Add salt and pepper if needed. Cook for about 40 minutes. Serve with an Orvieto classico. can of crushed tomatoes 2-3 lbs. don’t miss the smaller towns like Spello. We had the privilege of living in Perugia for five wonderful years. Add the fish in pieces that have been washed dried and sliced. which is famous for its maolica. and have had the pleasure of having them in our home in Yorktown. We made many friends during our stay. Perugia is probably most famous for its Baci Perugina candy. Orvieto is its best-known white wine. We visit them when were in Italy. Umbria is a land locked region. named for the city with the famous cathedral. The city of Assisi is nearby. the celery and the parsley. so there are many tourists. The history of this area is Etruscan. ½ cup olive oil ½ bunch of celery (top half chopped) 2 or 3 cloves of garlic ½ cup white wine ½ teaspoon hot red pepper ½ cup chopped parsley Salt & pepper to taste 28-oz. or perch Place the tomatoes into the processor and puree. It took me awhile to get used to this bread. If you have an opportunity to visit the area. which I have come to love. Serve over crusty bread that has been toasted in the oven. Add the hot pepper. wild game and hearty food. of a variety of fresh water fish. trout. Umbria is famous for many wines. famous for its lake fish recipes. Perugia’s soccer team. a Vernaccia di San Gimignano (white). It is provincial. It is in the region of Umbria. or a vino Torgiano (red).Trasimeno Stew Lago Trasimeno is Italy’s third largest lake. Now add the wine and the tomatoes. catfish. yet elegant. Place the olive oil into a soup pot and sauté the garlic. This is a beautiful dish served on Deruta ceramic plates.

and that it is firm. Parmigiano and Mozzarella. Top with sauce. 1 large Eggplant 2 eggs + 2 for topping 3-4 cups of breadcrumbs. Place the dish in a hot oven 360°F for about 35-40 minutes. like a pie. Bologna comes to mind. begin to fry on each side until they turn golden-brown. once on each side) and remove top and bottom. Enjoy with a San Giovese di Romagna! P. Slice thinly. 108 . sauce. You can oven fry the breaded slices. This is the great city that gave us Prosciutto di Parma and. you’re ready to assemble. seasoned 1 quart of tomato sauce 1 cup Parmigiano Reggiano. Continue frying all the breaded slices this way. peel 4 times. Now. in a large frying pan. The people of Parma and Emilia-Romagna are known for their culinary skill and exquisite food. When you have egg and breaded all the slices. and dip into beaten eggs and bread on each side. Place the canola oil on medium heat. Alla Parmigiana is basically a style of cooking from Parma. make sure the green tops are fresh looking. Layer eggplant. The city of Bologna is famous for its university and anything “Alla Bolognese. approximately ¼ of an inch. I make a Parmigiana that is dryer than what you will find in restaurants. Parmigiano Reggiano. grated cheese and mozzarella until you have used all the eggplant. tortellini. sauce.” When you think gastronomy. Place the eggplant into the dish (usually 4 slices). Pasta made with fresh eggs like talgiatelle. but you will sacrifice some flavor.S. I use a pie dish to which I add a drop of olive oil and a ladle of warm sauce. taglierini. It’s almost like a pie.Eggplant Alla Parmigiana This is certainly a well-known dish. grated cheese. Remove from hot oil and place on paper towels to absorb the oil on both sides. Their breads are works of art. Cool and serve in wedges. and add a drizzle of olive oil for flavor. mozzarella and cover with two beaten eggs. When you purchase the eggplant. cappelletti are all taken very seriously here. grated 2 cups shredded whole milk Mozzarella 2-3 cups canola oil (for frying) ½ cup olive oil Wash and partially peel the eggplant (optional. of course.

Allow it to cool slightly. Cook rice separately! Cook 2 cups of long grain rice in chicken stock and a pat of butter. pepper and garlic powder (not garlic salt). Stuff the fish with the mixture you have prepared and sew up the opening. This will give you a smaller opening and will help keep the stuffing inside the fish. Grease a large pan that will comfortably accommodate the large fish. ½ cup of chopped celery. ¼ cup chopped fresh parsley and ½ cup chopped pimento olives. a Vernaccia or a Vermentino 109 . About five minutes before removing from oven add remaining stuffing around fish. Add this mixture to dry cooked rice. Serve with a vegetable and a glass of chilled white wine! I suggest a Pinot Grigio. ask the fishmonger to open the Bass at the shoulder rather than the stomach. and bake in a 400°F oven for about 30-40 minutes. Now sprinkle the inside of the fish with coarse salt. In a saucepan. place ½ cup olive oil. Place it on the greased pan and sprinkle the outside with coarse salt. then slice and serve. and set aside. black pepper and some chopped garlic. ½ cup chopped onion. Add ½ cup chicken broth and simmer until translucent. Wash the fish thoroughly! Place to one side and begin making the stuffing.Stuffed Bass When purchasing your Bass.

Serve with the sauce and some great egg tagliolini (yellow and green nests) cooked to perfection. Now they are more costly. chicken broth. I make them with Barolo or an equally dry robust red wine. lower to simmer for 2 hours or more. and I like them with egg tagliolini cooked to perfection.Lamb Shanks in Red Wine Sauce Lamb shanks were very inexpensive at one time. I serve one shank per person. when the shanks are browned. Now add tomato sauce. Now. The meat needs to pull away from the bone. pepper and Rosemary needles. garlic and Rosemary go really well with lamb. Follow the package instructions exactly by using a timer. add the lamb shanks and brown on all sides. They are a great alternative. chopped onion. Mashed potatoes go well. can tomato sauce 2 tablespoons Rosemary ½ teaspoon sea salt ½ teaspoon freshly ground pepper 2 cups beef broth 1 cup red wine. Remember. Once it bubbles. robust good quality ½ cup olive oil Place the pancetta. in which you have warm olive oil. add the 1 cup of red wine and let it froth. as does polenta! Cover with Parmigiano Reggiano and serve with a great Barolo or a Ripasso! 110 . Season the shanks with sea salt. but less expensive than Ossobuco di Vitello (veal)). The more the merrier! At this point. 4 lamb shanks 1 slice Pancetta chopped 1 onion 4 cloves garlic 1 cup chopped celery 1 cup sliced carrots 16-oz. garlic. Sauté these and allow them to wilt and become translucent. celery and carrots into a deep Dutch oven.

Sew up the openings so the stuffing stays inside the bird. corn bread. cutting them into cubes and place on a flat cookie sheet. Allow turkey to stand for about 20 minutes before slicing. Cool and add to the other ingredients. follow the direction for preparing. 1 lb. or a Vermentino from Sardegnia 111 . Italian) ½ medium-size onion 1 large carrot 4 ounces of white button mushrooms (cleaned) ½ cup grated Parmigiano Reggiano ½ teaspoon coarse salt Chop the above ingredients and put aside: Take 1½ lbs of sweet. pepper and garlic powder and roast in a 200°F oven for about 30 minutes. Roast according to instructions. Turkey is done when thermometer inserted into thighs reaches 180°F. white. Mix all the above ingredients together.Thanksgiving Sausage Stuffing for Fresh Turkey–about 24 lbs Prepare the following ingredients to go into a food processor 2 stalks of celery (leaves included) ½ cup chopped parsley leaves (flat. lean Italian sausage and remove from casing and brown in a skillet. For example. Remember a fresh organic turkey will cook much faster than a supermarket turkey! We like a Bianco di Ciccio from Pescara. Its consistency should be moist. season with salt. Stuffing should reach 165°F. of bread cubes/ corn bread works well 2 cups of chicken broth 1 stick butter or margarine You can make your own by purchasing a variety of breads. Now you must add your bread stuffing. whole wheat. Stuff the turkey just before roasting. If you’re using commercial packaged bread cubes.

112 . Planning ahead is quite important. Cranberries 12 oz bag Sugar – 1 cup for each bag Water – 1 cup for each bag Lemon rind – freshly sliced Mason jars – 2 pints for each dose Lids and caps In a large saucepan mix water and sugar and bring to a boil. I doubt if you’ll ever be able to use canned cranberry again. Reduce heat and boil gently for about ten minutes.Cranberry Sauce – Lemon Scented Once you’ve tasted fresh cranberry sauce. Turn right side up. Keep in a cool place. can be used later or can be offered as a homemade gift from the heart. and many courses to prepare. stirring to dissolve sugar. Caps and lids should also be kept in hot water. The heat will seal the jars. Stir occasionally and use a potato masher to crush the berries while stirring. especially when you have a large number of guests. In the meantime prepare sterilized mason jars filled with boiling water until you’re ready to pour the hot cranberry sauce. and the sugar will preserve the cranberry sauce. Pour the cranberry sauce into the hot jars (remove water just before use) to which you have placed the rind of a fresh lemon about 1 inch long. Purchase the cranberries when you see them on sale. It also makes a wonderful hostess gift or holiday gift. Quickly seal with hot lids and caps and invert. Whatever you don’t use for Thanksgiving. and your family will appreciate this gesture of love. This is very easy to prepare. Wash and drain cranberries and add to liquid and bring to a rapid boil.

Capretto is a young goat! If you’re making the whole baby goat. The skin should be crispy. a region along the Apennines where lamb and goats were raised was very proud of this tradition. Easter. If you have your own rosemary plant. Place the roasting pan in a 350°F oven for 15 minutes per pound. Marinate covered in the refrigerator overnight. and douse with red wine vinegar. who was Abruzzese. Capretto can be prepared in exactly the same way.Roast Leg of Lamb – Abbacchio al Forno Leg of lamb 3-4 cloves of garlic 1 tablespoon Rosemary needles 2 teaspoons sea salt ½ teaspoon freshly ground pepper ¼ cup olive oil 2 cups red wine vinegar (preferably home-made) Place the meat into a large oven roasting pan. the most important day in the liturgical calendar. Remove from refrigerator and bring to room temperature. Make slits in the leg with a small sharp knife. Don’t forget marinate from time to time with the vinegar. Allow to stand for 15 minutes before slicing. and insert a clove of garlic in each slit. Place herbs and a lemon that’s been pricked inside and sew the opening. Now. Prick the skin! You may want to cook in a hotter oven (375°F). My father. It has religious and cultural significance. Treat yourself to a great Gattinara or a Ripasso for this important day! 113 . be sure to clean inside and out with salted water. The Pascal lamb or Capretto is always served at Easter dinner. Tie the front and back legs so the goat is kneeling. Allow the meat to rest for 20 minutes before cutting. remove pieces and place into the same insertions that the garlic is in. was celebrated with this sacrificial lamb. Baste often. Rub the meat with olive oil. sprinkle with sea salt. pepper and Rosemary needles.

In his birthplace of Abruzzo. Serve with Gattinara wine. Primo Piatto: Manicotti filled with ricotta and served with a Bolognese orange sauce (Bolognese sauce and heavy cream). he would visit with family and friends with palms in hand. Easter braid bread and red wine – Barbera D’Alba. the Sunday before Easter. Mesclun salad with oil and balsamic vinegar dressing. Contorni: Patate e Pomodori al forno (Potatoes/Tomatoes roasted –Abruzzi style). basted with olive oil and balsamic vinegar. white cookies. assorted nuts and dried fruits Dessert: Easter dove.Easter Menu…Santa Pasqua Easter Sunday is the most important day in the liturgical calendar. Fruit: fresh fruit. Palm Sunday is highly celebrated. After mass. Italy. It was my late father’s favorite holiday. sprinkled with Parmigiano Reggiano. A small roast of Capretto will also be served (baby goat) as a tribute to our Abruzzese heritage. is celebrated as well. Easter cheese cake (pastiera) served with a Moscato wine (chilled) 114 . It marks the beginning of Holy week. In our family. Secondo Piatto: Agnello al Forno (leg of lamb) with garlic and rosemary. Buona Pasqua! Antipasto: Pizza Rustica. olive assortment. Palm Sunday. Prosciutto di Parma served with ciabatta bread. My mother was especially busy shopping for and preparing all the ingredients needed to prepare our special recipes for our Easter Sunday dinner. which is always filled with reflection and preparation for Easter Sunday. and asparagus in olive oil and white balsamic.

Dolci 115 .

Bake in the 350°F oven for 35 minutes. Serve with a glass of prosecco. a great espresso or a lovely glass of Amaretto liquor. Pour the batter into the non-stick spring pan that has been coated with butter and placed in the refrigerator to chill before using.) melted over a double boiler and allowed to cool – set aside 1 cup of almonds 1 cup of amaretti cookies Place the almonds and the amaretti cookies into a food processor and grind and put aside 1 stick (¼ lb. Allow it to cool before removing from pan. as it can be filling. Butter and chill a non-stick spring pan until ready to use and chill ¾ cup of semi sweet chocolate (6 squares or six ozs.) of sweet butter softened (not melted) ⅔ cup sugar Cream together the softened butter and the sugar To the dry ingredients add: The softened butter and sugar mixture above 2 teaspoons of orange zest 4 eggs (slightly beaten) Fold in the melted chocolate which has been slightly cooled. Small amarettini cookies 1 cup or a 70z. This is not a high cake. package that has gone through the food processor will be the substitute for flour. Serve small portions. Add a sprinkling of powdered sugar.Amarettini Cake This is a flourless cake. 116 .

Drain on paper towels. The dough should fizzle when placed into the hot oil. She would disappear into the kitchen. cool and sprinkle with powdered sugar. salt and flavoring. soft and sliced and cut 2 tablespoons cold water as needed 3 cups canola oil for frying ½ cup powdered sugar for sprinkling before serving Beat eggs lightly and add granulated sugar. cut the dough with a pastry cutter into strips approximately 6 inches long by about ¾ of an inch wide. If you prefer something sparkling. Tie gently into knots and drop into hot oil and lightly brown on both sides. Now.Bow Knots 6 eggs 3-4 tablespoons sugar 3 cups flour 1 teaspoon orange flavor 1 teaspoon almond flavor ¼ teaspoon salt 4-5 tablespoons butter. add some flour. Then cut dough into four sections. This should make about five to six dozen. Roll each on well-floured board until thin. Put aside and allow it to rest for 30 minutes. If it’s too sticky. Blend well! Place flour on a board or in a processor and cut in butter. add egg mixture and knead until a smooth ball is obtained. Prosecco from Veneto or Asti Spumanti. Passito di Pantelleria (an island off the coast of Sicily is a great dessert wine. from Piemonte or Moscato all go well! 117 . and emerge with a large platter of bow knots. or a great cappuccino! My mother always made these after a long holiday meal. Enjoy them with espresso. The oil shouldn’t be too hot or it will burn the dough. Don’t be afraid to give the dough a stretch to knot.

It contains candied orange and raisins. so you have about l½ inch cubes. with powdered sugar. or their dryer cousin. You can sprinkle with powdered sugar.Panettone Bread Pudding Panettone is a traditional Christmas bread cake. Don’t be afraid to do a little experimenting. Its origin is Milanese. Pour over the Panettone cubes. ½ cup brown sugar. Preheat oven to 350 – 375 degrees F. A simple sauce is: 2 T butter. You know your oven better than anyone else. You can also serve a chilled Moscato or and Asti Spumante. Panettone. or plain. Although it stays fresh for quite a while. or make a simple sauce to pour over each serving. Coat or spray an 11x7 inch-baking pan with a non-stick spray. making sure to cover evenly. Prosecco! 118 . Take a one-pound Panettone loaf and place it on its side. Keep doing this until you have sliced the entire 1 lb. It is a large dessert. Place the cubes in the prepared pan. or with a sauce. I serve it cut into 3x3 inch squares. You’ll need: 2 cans evaporated milk 6 large eggs ½ cup granulated sugar 2 tablespoons of melted and cooled butter 1 teaspoon of vanilla extract A pinch of salt 1 teaspoon cinnamon Mix the above ingredients well to form the custard. If you like you can add a tablespoon of bourbon to create an adult version of simple sauce. Bake for 50 to 55 minutes. ¼ cup corn syrup and ½ cup heavy cream. Cut slices about 1½inches thick. before adding the cream. Place in a saucepan on low heat. it begins to dry after awhile. adding the heavy cream at the end. Sprinkle with: 4 ounces dark chopped or grated chocolate and extra raisins. Lay flat and slice lengthwise and widthwise. This is when I make Panettone bread pudding. so you can serve the individual pieces as your guest prefers.

Fit them in pretty tightly! Cover with a sweet white wine. blue berries and figs. plums. The juice from the baked fruit is incredibly delicious over the fruit. Sprinkle with 1 cup of sugar Place in a 350°F oven for one hour. I generally serve this in the summer. Cool and serve in a lovely glass or dessert dish. strawberries.Baked Fruit I love to serve this deep dish of baked fruit. Alba 119 . I slice up: Peaches. when summer fruits are in season and at their best! In a large deep dish. apricots. Add a chilled Prosecco! Village scene. but it is great over my Italian cheesecake.

Place the ricotta into your mixer and gradually add l ½ cups of sugar and the egg yolks. Bake in a preheated very hot oven. Enjoy this wonderful dessert with a cold glass of Prosecco or a great Moscato! 120 . whip the egg whites and the heavy cream separately (if you plan to add the cream). Butter it well on bottom and sides. lemon rind and the vanilla. lower the temperature to 350°F and bake for one hour. If you’re using a graham cracker crust. and fold them into the mixture. Ricotta 2 cups sugar (1½+ ½) ½ cup sifted flour 8 egg yolks 8 egg whites ½ teaspoon vanilla 1 lemon. turn off the heat and let cool in the oven with the door closed. I like to beat the egg yolks slightly and add them a little at a time. Pack the crumbs onto the bottom of the spring pan. 425°F for ten minutes. cut it to shape the removable pie pan bottom only. grated rind ½ cup heavy cream (optional) whipped 1 piecrust or graham cracker crust Drain the ricotta through cheesecloth to remove any liquid. You may have to use some very soft sweet butter to keep it all together. beating after each addition. After one hour. In the meantime. If you’re using a piecrust.Italian Cheese Cake 3 lbs. Prepare a 10 or 12 inch spring pan: 10 inch if you don’t use the cream – 12-inch pan if you add the cream. Without opening oven door. Now. Pour the batter into the prepared spring pan. beat in the sifted flour. grind up crumbs.

i. blackberries or strawberries. Stir constantly and add 1 sheet or envelope of diluted gelatin. blue berries. What a great way to complete a great meal! This light dessert is wonderful! Buttermilk Panna Cotta 1 envelope of unflavored gelatin ¼ cup water ½ cup granulated sugar 2 ½ cups buttermilk Sprinkle the gelatin into ¼ cup of water. Whisk in the gelatin and cook on lower heat for about 2-3 minutes. heat ½ cup of buttermilk and ½ cup of sugar until the sugar is completely dissolved. Or. Place into serving dishes. You can also put the berries in a blender with a few tablespoons of sugar. or raspberries or strawberries pureed and serve. I like to serve a chilled Moscato D’Asti as a dessert wine with my panna cotta. without boiling. Gelatin must be completely dissolved. Add chocolate sauce. Now. Allow the gelatin to absorb the water.Panna Cotta (cooked cream) Whipping cream Gelatin Confectionery sugar Heat ½ quart heavy cream and cook down. You can garnish the Panna Cotta with fresh berries. cover with plastic wrap and refrigerate overnight. In a saucepan. Add sifted confectionery sugar.e. stir in remainder of buttermilk. molds or fancy champagne cups and chill. Pour the mixture into 4-ounce cups. stir to blend well. you can do both! Wash this down with a chilled Prosecco! 121 . to make a sauce.

Pinoli cookies 8 ounces Almond paste 1 cup superfine sugar 2 egg whites Pinoli nuts Mix the above ingredients (which should be room temperature) in a processor. a great cup of tea or a glass of cold milk. This will form a grainy dough. Enjoy with espresso coffee. 122 . Roll in the pinoli nuts and place on a cookie sheet that is lined with parchment paper. Bake in a 325°F oven for 25 minutes. It couldn’t be easier to make a great cookie! Serve with a glass of Passito Di Pantelleria or Piccolit. First the almond paste. Take a tablespoon full and roll into a small ball. They should be served chilled. then the sugar and the egg whites. Both are great white dessert wines. The Passito is from an island of the coast of Sicily (it is part of Sicily) and the Piccolit is from Veneto.

Mascarpone cheese 2 cups heavy cream 1-2 tbs Marsala wine Grated lemon peel (optional) 3 tbs unsweetened cocoa powder Place the cold coffee into a large plate. I enjoy serving it with a Prosecco or an Asti Spumante. Spoon portions onto dessert plates and enjoy. is Venetian for Pick Me Up. I like to serve this creamy confection for special occasions. Now. In another bowl. It falls into the category of a semifreddo.Tiramisu 5 cups espresso coffee – cold 30 savoiardi (Italian ladyfingers) 10 tbs sugar 10 egg yolks (I use organic eggs for this dish. Cover with plastic wrap and chill for about 6 hours. It is certainly a gran finale to a great dining experience or a wonderful addition to afternoon tea. sprinkle the cocoa over the entire surface of the tiramisu. In a large mixing bowl. Pipe the remaining mascarpone mixture over the top of the ladyfingers. This delectable dessert is most likely one of Italy’s favorite and certainly one of its best known. or just a great pick me up! 123 . whisk the egg yolks and sugar until they become frothy. Though many regions lay claim to it. dip the remaining ladyfingers into the cold coffee and arrange another layer of dipped ladyfingers over the first batch. It’s name.) 1 lb. When ready to serve. Use a large pastry bag to pipe about half of the mixture over the ladyfingers you have already dipped in coffee. Now. add the mascarpone and Marsala and whisk until well blended and smooth in texture. dip half of the ladyfingers very quickly into the cold coffee and line the bottom of a large dish (12x9x2) with them. Tira Mi Su. or when I feel like doing something special for my family. whip the cream stiff and fold into the mascarpone mixture and blend well. history tells us that it is clearly Venetian.

Mix well and form into balls. You can use a melon scoop so they all are about the same size. They are also great crumbled on ice cream. Enjoy these delightful sweets with afternoon tea. 124 . Gradually beat in sugar and then the ground almonds and almond extract. Place on a lightly greased cookie sheet 1 and ½ inches apart and bake for about 10 minutes or less (until they brown) at 350°F. a great espresso or with an Italian dessert wine like Moscadello di Montalcino.Amaretti 2 egg whites 1 cup sugar 1 cup blanched ground Almonds 1 teaspoon almond extract 1 pinch salt Beat the egg whites frothy with salt.

Gently fold in dry ingredients. Add almond extract. Bake for about 10 minutes. Now. Firenze 125 . Separate eggs. fold the yolk mixture into the egg whites mixture. 3 inches long and one inch wide. Mix gently. but do not over mix.Savoiardi (Lady Fingers) 3 eggs 1 teaspoon almond extract a pinch salt ½ cup sugar ½ cup sifted cake flour 1 teaspoon baking powder Preheat your oven to 350°F. Drop the batter onto a lightly greased cookie sheet. Beat the egg yolks until lemon colored. so handle them carefully. You’ll need a thin spatula to remove them from the baking pan. Remove from cookie sheet and cool. approx. Beat the egg whites until stiff and gradually add the sugar. This recipe makes about 3 dozen Savoiardi. Form the cookies like fingers. These are very delicate. Piazza della Signoria. or light brown.

Wrap each piece in plastic wrap and refrigerate for about one hour.Biscotti – Cantucci This crunchy and tasty biscuit goes especially well with Vin Santo. Take the extra egg. Beat slightly and add a little water. Brush the tops and sides of the logs. You can remove and work with your hands. sugar. Arrange on the baking sheets and bake for another 5 minutes. In a large bowl or in your mixer. On a floured board. 4 cups of all-purpose unbleached flour 2 cups sugar 1 teaspoon baking powder 1 teaspoon baking soda ⅛ teaspoon salt 3 large eggs plus 1 (for later) The zest of 1 lemon 1 stick of melted sweet butter 1½ cups whole almonds Prepare 3 baking sheets and heat oven to 375°F. Give it a turn and blend. 126 . baking powder. add in the whole almonds. Place on a cutting board and cut diagonally with a serrated knife. slightly roll out and divide into 6 pieces. as a dessert – or alongside a great hot espresso or cappuccino. Now add three eggs (slightly beaten) and lemon zest. Knead the dough a little bit. Cool and store in a glass jar. Take out one at a time as you form logs about two inches wide and at least an inch from the ends of the baking sheet on a floured board. The dough will be very soft! Now. baking soda and salt. Now bake for 15 minutes. with your dough hook. Slowly add the melted butter. Remove from oven and let cool for about 5 minutes. separate and use only the yolk. blend together flour. Place two logs on each sheet. This is a specialty of Siena. This procedure will make it easier to handle the dough.

Now place the dough on a lightly floured board. Make circles or bows and place on a lightly greased cookie pan. Add the sprinkles as you go along. stars. First I put in the flour and baking powder.g. the juice and rind. The icing should be a chalky white and of medium thickness. once they have cooled off. 127 . cut in half (you should have two round strips of about 3 inches each). I use a mixing machine with a dough hook. Beat the egg white slightly. I place the ingredients into the mixing bowl in the same manner I would if I were doing it the old fashioned way. coffee or a chilled bottle of Spumante or Prosecco. into the icing and place them on a board to dry. and finally the Crisco. Do one batch at a time (about twelve cookies). Do not over mix. and hearts at Easter time. Bake in a 350°F oven for about 20 minutes. Slice of a wedge of about ½ inch in width and roll like a wide pencil. Icing Confectioners powdered sugar Juice of 1 fresh lemon 1 egg white ½ glass boiling water When making this icing. as this will cook the egg white. e. You will need a lot of room! Roll out to form an oblong piece about six inches high and as long as the amount of dough permits. Allow the shaped pieces to rest again. bunnies. Do not overcook. hearts for Christmas cutters. Allow the dough to rest for a few minutes. If the icing dries. Place all ingredients into the confectioners' sugar as needed and separately. but do not add it to the boiling water.g. as they will harden! Cool and ice and sprinkle with colored crystals. the sugar and salt – then the eggs slightly beaten. roosters. the sprinkles will not adhere. Remember! She used Christmas colored sprinkles for Christmas and multi colors for Easter! Never a holiday or special occasion went by. You can also use cookie cutter to shape different holiday symbols. You may want to leave some plain.White Cookies (very special) 6 eggs 1½ oranges – juice & grated rind ¾ cup Crisco 1 tablespoon baking powder 5½ cups flour ½ teaspoon salt 1⅓ cups sugar Mix the above ingredients together to form soft cookie dough. They’re great for dunking! Nanny also cut these into different shapes: e. you will have to judge for yourself how much of each ingredient is needed. You will dip the cookies. that we didn’t have these cookies to serve with tea.

Sift flour and baking powder and add eggs to mixture. The dough becomes sticky. Place the spoonful slightly behind center if you want the entire shaped cookie. Cover well! Do not place them in plastic! Store them in a cookie tin. sprayed with corn oil and blotted dry. drop by spoonfuls onto a heated pizzelle maker. They should take on a slight color.Pizzelle 6 eggs 3½ cups sifted flour 1½ cups sugar 1 cup margarine or sweet butter 4 teaspoons baking powder 2 tablespoons vanilla 1 tablespoon anisette (or vice versa) Beat eggs and add sugar gradually. The machine should be clean. Beat until smooth. Place on a large cake dish and sprinkle with powdered sugar. Remove with a flat spatula and place on a flat board to harden and cool off. 128 . but not be browned. Each batch (of two) takes about 30 seconds. These must be watched carefully. This is only done when you make the first pizzelle. Add cool melted margarine or butter and vanilla. The machine will signal when they are done.

apricot. It makes great dough. Divide the dough into two parts. sugar ¼ lb. Use a tart pan with low sides. Brush the lattice with the yolk of an egg and cook for about 30 minutes. cherry. Pinch off each end and wet and press down. being careful not to break it. Butter the tart pan and place the larger disc of dough into it. If you have a processor with a dough hook. Work in the softened butter. put enough jam onto the disc of dough in the pan to cover it completely and cut off any excess with a sharp knife. butter 4 egg yolks 1 lemon – zest of ¼ teaspoon cinnamon 1 teaspoon vanilla ¼ cup warm milk Marmalade – Jam (peach. Cut into wedges and serve with tea. starting in the middle and working out on each side on a diagonal. Start in the middle and work your way out. Now. flour ¼ lb. make a well with the flour and add the beaten eggs and the sugar. or Asti spumante. use it. Now do the same thing in the other direction to create the lattice of the crostata. cutting one inch strips with a rotary cutter. Remove form the oven. Place each strip. and the smaller for the strips. Use your rolling pin to make two discs of about ¼ inch thick. One part should be slightly larger for the pan.) Set your oven to 350˚F Use your pastry board. Knead the dough as much as you need to.Crostata Di Frutta 1 lb. cool and sprinkle with powdered sugar. Now it is time to cut long strips from the other disc. espresso. which will form the lattice. Use extra flour on your rolling pin so it doesn’t stick to the dough. Cover the dough for about 15 minutes to allow it to rest. so do not over knead. grate the lemon and sprinkle in the zest and the cinnamon. Add the warm milk as needed to form this soft dough. 129 . fig etc. It should completely cover the sides of the tart pan.

If you use more than one shape. 130 . dip into the batter making sure not to cover the top of the mold and then place the mold into the hot oil for a few seconds. Repeat this exercise until you have used all of the batter. Place the flour.Le Crespelle – Rosettes 1 cup flour 1 cup milk 1 or 2 eggs ½ tsp. vanilla. Mix well to be sure no lumps appear and the batter is not too liquid. you will need to purchase Crespelle iron molds. Serve with a flavored Prosecco or a Rosato Moscato. These can be of a variety of shapes. vanilla Powdered sugar (confectioner’s sugar) In order to make Crespelle. Allow to cool. then sprinkle with confectioner’s sugar. there’s a star. The Crespella will come away from the mold when removed. Place on paper towel to drain any excess oil. a flower and a round shape. but not bubbling. eggs. sugar 1 tsp. milk. Usually. Heat your canola oil to 365°F. you’ll have to heat the iron for the first Crespella of each shape. Heat the iron by dipping it into the hot oil. This is only done for the first Crespella. Heat the mold in the hot oil. salt 3 tsp. salt and sugar in a large bowl. This should make about 4 dozen.

Spoon some of the syrup over the pears. Cool down the syrup and add to pears.Poached Pears 4 red Anjou pears (washed. cored. Heat together to just under a boil and add pears and cinnamon. I like to serve the pears with vanilla ice cream! Garnish with a fresh mint leaf! Serve the same wine used in recipe. 131 . chilled Reisling or Moscato. Add more cinnamon if desired at serving time. Allow liquid to simmer until it becomes a light syrup. sugar and wine. sliced in half and placed in acidulated water) ½ cup sugar 2 cups water 2 cups white wine – sweet (Reisling or Moscato) Cinnamon stick ¼ teaspoon ground cloves 1 large lemon Place water in a saucepan along with lemon zest. When pears are tender to the fork remove and place in a covered dish. Reduce heat and allow liquid to cook down.

sugar. grated chocolate.Zeppole Zeppole are sometimes called Frittelle. 6 slices of bread. ginger or fruit. orange or ginger. Heat at least 3 to 4 inches of Canola oil in a heavy saucepan. The pan should be high enough to avoid splashing. Add eggs. At this point. They are usually prevalent around “Carnevale. Place fritter on paper towels to drain. lemon. Most regions have their own version and flavors. The dough is deep fried and rolled in sugar.” the days before Ash Wednesday. Turn with a slotted spoon. you can add a flavor of preference.e. butter baking powder. Venice is the city that comes to mind when I think of Carnevale and frittelle or zeppole. i. Place on a serving plate and dust with confectioners sugar. i. They can also be filled with jam or fruit and pinoli. Heat the oil to 375°F. flour. Serve with a chilled Moscato. Fry about 10 at a time until golden brown. Asti Spumante or Prosecco.e. crusts removed 1 cup all-purpose flour 2 large eggs ⅔ cup heavy cream ¼ cup sugar 3 tablespoons unsalted butter 2 teaspoons baking powder A pinch of fine sea salt Zest of an orange – or a lemon Vegetable oil Soak the bread in the cream and let soak for a few minutes. Drop teaspoons full batter into the hot oil. zest and salt. Some are given a special flavor. 132 .

Remove. Chill. or use metal tubes that are readily available. Prick the dough with a toothpick. I personally am more inclined to make the discs when serving at home (it’s easier and an attractive dessert). Dip ends in chopped chocolate or chopped pistachio nuts and sprinkle with powdered sugar. Crushed or tiny chocolate bits In a large bowl. Allow the dough to rest for at least 2 hours. you can cut the dough into squares and deep fry. roll out and cut into 4x4 inch squares. prick with toothpick and drop into hot oil. Make a well and add wine. sifted 2 tablespoons granulated sugar ½ teaspoon ground cinnamon ½ cup red wine 2 tablespoons of olive oil or 2 tablespoons sweet butter softened 1 egg white. Chill and fill or layer cannoli. They consist of hollow tubes that are deep fried and filled with Ricotta cream. Seal with egg white and drop into hot Canola oil (375 – 390 degrees F) for 2-3 minutes. I want the shells when I’m out! There are two places you can get great Cannoli: New York and Sicily! Now. cut into circles and roll dough around a stick about 6 inches long (clean and unvarnished) and 2 inches in diameter. Knead until dough is smooth. Cannoli Cream 16 ounces Ricotta 1 to 2 cups of Confectioner’s Sugar (taste for sweetness) ¼ teaspoon Cinnamon 2 tablespoons chopped citron or fresh orange zest. If you’re making the discs. Or. all you have to do is make the cream and fill. flour. beaten Pistachio nuts (optional) Sift together. Fry two at a time. Roll out dough until it is paper thin. Some chefs add a teaspoon of white vinegar to the dough with the red wine. You can make these ahead. 133 . you can make them at home! Cannoli Shells – or Discs 2 pounds all-purpose flour. Serve with Asti Spumante or Prosecco. However. Add confectioner’s sugar. If you have a processor or mixer with a dough-hook attachment it’s really easy to do. These are layered (usually two) with Ricotta cream between and on top. sugar and cinnamon. cinnamon. so when your guests arrive.Cannoli Shells or Discs Cannoli are a wonderful dessert. whip Ricotta. drain and cool on paper towels. citron/orange zest & chocolate.

then overturn second pastry with waxed paper on top. sugar. place between waxed paper sheets and press down. Add butter. Remove. This will enable you to form about eight strips about ¾ of an inch wide. Add eggs. Remove from mixer bowl onto a floured board and form into a ball. carefully cut off excess. then peel off. Pre heat your oven to 350°F. cinnamon. Pinch around to form a scalloped design. Now brush with egg yolk and bake until crust is golden brown in preheated 350°F degree oven. per Pastiera (purchase in an Italian specialty store. Butter a 9-inch pie pan. salt. can for 2 pies) Blend ricotta. 134 . Leave in oven to cool and dry for about 1 hour. one at a time. take remainder of pastry ball and put it between waxed paper and form a rectangle. This is served with Asti Spumante or Prosecco. Fill with ricotta filling mix. It should feel soft and buttery. With these strips you will form the lattice design over the filled pie. I use 1 15oz. add eggs. distributing evenly. baking powder and sugar into mixer bowl. With rolling pin form a circle approximately three inches larger than the pan. Use paddle attachment. grated chocolate and orange zest along with cooked grano. cool and sprinkle with powdered sugar. Place this pastry over the pan allowing an inch to overlap. Next. followed by espresso served with Sambuca or Anisette. Set aside while you prepare the crust.Easter Pie (Pastiera) Pasta Frolla (Flaky Pastry) 2 cups sifted flour ⅓ cup sugar Salt – pinch 4 tablespoons sweet butter – soft and sliced + 1 tablespoon for coating bake pan 3 eggs – slightly beaten 2 teaspoons baking powder ½ teaspoon grated orange zest Sift flour. Filling 2 lbs. Use a fork to press these down and seal. Handle it carefully. Remove first one piece of waxed paper. This pastry is too delicate to lift. Place into a floured bowl and cover and set aside for about 30 minutes. Four should go in one direction and then crossed by four more. leaving about an inch. Ricotta 4 eggs – slightly beaten ⅓ cup sugar 3 tablespoons grated chocolate 1 teaspoon cinnamon 2 teaspoons vanilla 2 tablespoons orange zest (grated orange peel) 1 cup grano cotto. vanilla. Cut two thirds of pastry ball.

Shape one piece into an oval for wings. and salt. Wisk and let stand until dissolved and foaming. ⅓ cup almond past. Place in a buttered bowl. which you will place across width of large baking sheet. Divide into equal pieces. Beat in sugar. 2 tablespoons sugar. brush with butter and cover with a towel or flour sack and let rise until doubled in size – about 2 hours. active dry yeast ½ cup warm water 8 ounces almond paste or marzipan ½ cup sweet butter (room temp. you can place your dough in it to obtain a very professional appearance. Place almond halves into feathers and brush dove with egg white and sprinkle with sugar. Gradually add remaining flour (about ¼ cup at a time). 135 . 3 eggs. Almond paste topping: 1 egg white. Turn dough out onto floured board and knead lightly.Colomba Di Pasqua – Easter Dove 2 pkgs. Before placing the triangle on top of the oval – twist the middle once. Stir in warm milk. as well! Spread almond paste topping over the dove. Buona Pasqua! La Colomba Di Pasqua is an Easter tradition in Italy and among Italian-Americans. Vanilla and dissolved yeast. Do this to the wings. Beat for 5 or 6 minutes. Spread the tail and score to resemble feathers. Preferably in a mixer. lemon peel. Pull out the beak from the head shaping it like the dove. Bake in 350°F for 35 to 40 minutes. If you own a dove pan. The second piece is to be shaped into a triangle. using paddle attachment beat in butter until creamy.) 2 tablespoons lemon zest – fresh 1 tablespoon vanilla ½ teaspoon salt 4 eggs (3+1) 4½ cups all purpose four 1 cup sugar ½ cup sliced almonds Sprinkle yeast into warm water. Coarse sugar is best! Cover and let rise until double in size. Blend in 2 cups flour. Now change over to pastry hook and allow dough to knead until smooth.

2 cups hazelnuts. Freeze the ice cream in an airtight container and freeze until firm (at least 2-3 hours). Place in ice cream maker and churn. so it is always cold! 136 . the last King of Italy! In fact. Strain this mixture into another saucepan. Stir and remove from heat. with a cuisine and a style all its own. Chill and turn occasionally for a few hours. Stir until all the chocolate is melted and smooth. so strolling on the cobblestone street and window-shopping is a favorite pastime. in the center of Torino. You may want to soften slightly before serving. or overnight. Cover and let stand for about 30 minutes.Gianduia Gelato One of my all-time favorite desserts is Gianduia Gelato. Il Palazzo Reale (The Royal Palace) is within walking distance. Via Garibaldi is closed to automobiles. Gianduia are actually my favorite chocolate candy. as the city was home to the House of Savoy. Italy. The dialect of the Torinese is very French. Gianduia is a hazelnut. toasted. Place in a saucepan with milk and bring to a boil. Torino is a very elegant and progressive city. creamy chocolate about 1 inch long in a gold wrapper. finely chopped A pinch salt Place hazelnuts. cooled and skins removed ¾ cup sugar 4+ cups whole milk 3 tablespoons cornstarch 4 ounces of good chocolate. sugar and salt in a food processor and grind (finely). I store the bowl part of my ice cream maker in the freezer. Remove from the heat and add chocolate. As we stroll down Via Garibaldi. we frequently stop to have this great treat. Take ¼ cup of milk and whisk in the cornstarch Add to saucepan whisking constantly and bring to a boil for 2 –3 minutes.

Fruit – Fruit With Cheese Fruit With Everything
Italians eat and cook with a variety of fresh fruit. They consume fruit at every meal. Sicilian blood oranges, clementines and lemons are the best in the world. The biggest peaches I ever saw were in Abruzzo in the area around Pescara. This summer in Basilicata, we witnessed the biggest figs while driving along the road to San Giorgio, Lucano, Matera (Basilicata). We actually stopped to pick a few, which we opened and ate on the spot. On the opposite side of the road were groves of apricots and kiwi. Figs, halved and served with prosciutto dolce drizzled with extra virgin olive oil and a drizzle of balsamic vinegar is about as good as it gets. A glass of Barbera D’Alba or Dolcetto D’Alba is a perfect pairing! Bosc pears, washed and thin sliced with skins, Fior di Sardegna cheese, also thin sliced with a drizzle of honey is incredibly delicious. A glass of Vermentino from Sardegna, or a Cingue Terre Bianco from the cliffs of the Italian Riviera in Northwestern Italy would be delicious! Gorgonzola from Lombardia (Lombardy, north of Milan) with fig spread on thin sliced, oven-toasted baget bread is incredibly tasty. You’ll need a robust wine to stand up to the Gorgonzola. A Valtellina Superiore or Sfurzat (if you can find it) would be great! Sicilian blood oranges and Prosecco make a great Aperitivo. Squeeze the oranges and keep the pulp to enhance the flavor. Add this to a glass of Prosecco. This is an especially refreshing drink! Peaches soaked in red wine make a great dessert! Nuts of every variety are part of the Italian table. I believe the expression is “soup to nuts.” This definitely exemplifies the Italian table. I especially like dried figs, split and filled with walnuts. A delicious Ripasso from Veneto would be enjoyable. Lemons are widely used to garnish meats. Even steak is served with a wedge of Lemon. Sicilians incorporate lemons in many recipes.

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Pasticiotti
This was a Christmas treat my mother made. It is a pocket that is deep-fried. It’s about the size of large ravioli, and it’s filled with a quince grape preserve. There are other variations as well. I’ll take them up separately. Much holiday cooking and desserts were planned well in advance. There were many reasons for this. One reason is the time of year an ingredient such as quince apples would be available (in late Fall). A second is that it takes time and organization to make these recipes, so the task was spread out. A third, finances (home cooks will buy necessary ingredients over a period of time). Dough: Combine 3 eggs 3 teaspoons baking powder 2 tablespoons butter 1 teaspoon salt 1 cup sugar ½ cup milk 4 cups flour 1 tablespoon vanilla 1 tablespoon of orange zest Knead together, cover and chill Stretch and cut squares of dough, and fill with one tablespoon of spread. Close, as you would a ravioli, press around the square with a fork, prick and deep fry in hot oil (corn or canola), drain on paper towel. Cool and enjoy! A Ravioli cutter works well, too. Quince preserves: 7 cups quartered, peeled quince apples (about 3 lbs) 3 cups sugar 2 quarts water Grape jam Dark chocolate Mix sugar and water and cook for 5 minutes. Add quince pieces or grated quince and cook until fruit is a clear, red color. This process takes about 1 hour, stirring frequently. As mixture thickens, place into hot jars and cap. This should make about 4 pints. Prepare ahead, so that when you decide to use the above recipe your preserves are ready, making the task easier. You can also use this preserve for crostata, or just to eat on toast. When you’re ready to make your pasticiotti, mix preserve with two or three tablespoons of grape jam and cook together. Allow to the mixture to cool before filling the pasticiotti. Add 2 tablespoons grated dark chocolate. Fill and seal the pasticiotti for frying. Before serving, sprinkle with powdered sugar.

138

Pane di Pasqua (Easter Bread)
This delicious Easter bread was made by my mother every year, to be enjoyed Easter morning for breakfast. She made an Easter bread shaped into a braided wreath with hard boiled Easter eggs baked into the wreath, some shaped like dolls (for the girls), and others with little baskets filled with colored eggs (for the boys). It is great served with latte caffé, or a cup of great tea. 5 cups of all-purpose flour 1 cup sugar ½ teaspoon salt 1 cup milk ½ cup butter 2 packages of active dry yeast ½ teaspoon vanilla ½ teaspoon anise extract or Fior di Sicilia 9 eggs (4 for recipe and 5 hard-boiled for braid) 1 tablespoon grated lemon peel Dissolve yeast in ½ cup warm water. Place 3 cups flour, sugar, and salt into mixer bowl. Warm the milk and soften the butter and pour into dry ingredients and mix until smooth. Now, add the vanilla, the extract and the eggs, one at a time. Mix well. Using your dough hook gradually add flour to make a soft dough. Place on a floured board and form into a ball. Place in a greased bowl and cover and let rise in a warm place. This should double in size. Then, punch down and turn out on a floured board and knead softly. Divide the dough in half and shape. Cut into pieces according to the shape you have decided to make. This recipe will make one large wreath, with six dolls, or three to four baskets. For wreath: Roll into three strands about 20+ inches long. Braid the three strands into a wreath, place on a greased cookie sheet. Arrange the hard-cooked eggs evenly in spaces around the wreath. Cover and let rise in a warm place until doubled in size. Now, brush the dough with slightly beaten egg white and sprinkle with pastel sprinkles. Bake in a 350°F oven for 30 minutes. Smaller wreaths can be made. You’ll need twice as many hard-cooked eggs. For Dolls: Roll into a strand according to the size of the doll you want to make. Place a hard-boiled egg in the middle of the strand and braid. Brush with egg and sprinkle with confetti. For Basket: Make a small braid, form a circle and place boiled egg/s in the middle.

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In another large mixing bowl place beaten egg yolks. Place into a 12-inch pan and bake in a 350 degree oven for 45 minutes. water. sprinkle on powdered sugar and enjoy. inverted until cake is cool. When done.Pane di Spagna – Sponge Cake and Crema (cream filling) Cake: 8 egg yolks (separate) 8 egg whites (separate) 2 teaspoons vanilla extract 1 teaspoon lemon zest 1⅓ cups flour (preferably Italian 00) 1¼ cups sugar A pinch of salt 1 to 1 ½ tablespoons water In a large mixing bowl. Now add salt and rest of sugar. Remove from flame and cover with plastic wrap and cool. Serve this with afternoon tea. Place egg whites in another mixing bowl and beat until foamy. gently fold stiff egg whites mixture into flour mixture. lemon zest and vanilla extract. 140 . or with a glass of chilled Prosecco for guests and family. Crema 1 quart whole milk 8 tablespoons sugar 8 tablespoons flour 6 egg yolks Place the above ingredients in a medium saucepan over moderate flame and stir until a pudding consistency forms. set back the top half of the cake. sift ½ cup of sugar and flour to blend well. Sift flour mixture into egg mixture and fold gently. Place on a cooling rack. replace the top half and sprinkle with powdered sugar. Spread the crema (recipe below) on lower half. Remove cooled cake from pan and slice in half with a long knife. Now. Beat until stiff. the cake should come away from the sides of the pan. Spread over bottom half of pane di spagna (cake).

homemade Seadas. Costa Rei. Grate some lemon zest over the cheese and top and seal the edges by crimping. This is a beautiful area. It is made like this: The crust: 2 cups of Flour 00 Warm water (just enough to create dough) 6-7 tablespoons sweet butter Filling: Lightly salted semi-soft cheese Topping: Lemon zest honey Dissolve the butter in 2 or 3 tablespoons of warm water. in the southern area of Costa Rei. We even dined with a local family and friends. Cut out circles (I use a large biscuit cutter) you can use a tuna fish can or a glass). Drain and drizzle with honey and serve. place thin slices of lightly salted semi-soft cheese. Wrap in plastic and chill for at least an hour. The menu consisted of Porceddu (Roast pig). In Sardegna a two-day old pecorino was used. This is a dessert that is on every menu. On the bottom pieces. It resembles a small pie. and is filled with local young pecorino cheese. Rocco and I and one of our nephews and family spent some time on the island of Sardegna. Most evenings we ate in local restaurants. with large rock outcroppings and brush that drop into a clean and pristine sea.Seadas – Sardinian Dessert This summer. flatten and run through large setting of pasta machine as if you were making lasagna strips. Sardegna 141 . Fry each little pie in canola oil until golden. Malloreddus (gnocchi Sardi) and of course for dessert. You’ll need two circles for each little pie. Cut in pieces. I enjoy a chilled Vermentino from Sardegna with this dessert. add to flour and knead.

cut in half and roll out to about ¼ inch and cut into strips. When the mixture is blended well.Strufoli 2 cups flour 2 eggs plus 1 yolk ½ cup + honey ¼ teaspoon salt ½ cup sugar ½ teaspoon vanilla. add the browned pieces and fold with a wooden spoon. Cut into pieces of about ½ inch and roll like a marble. drop in about 6-8 pieces of dough at a time. They taste closer to a donut than the above traditional Christmas recipe. Gradually add enough flour until the dough is soft but firm. Brown them lightly for about 2 minutes. I believe it’s of Sicilian origin. In Perugia. This desert is a great Christmas tradition. almond or orange extract Oil for frying – canola works well Colored confetti Place half of the flour on a board. they make their strufoli larger. break in the eggs. 142 . add the salt and extract and knead. Roll each strip until it resembles a breadstick. Enjoy with a great. chilled Moscato or a Rose Moscato. Remove the pieces with a slotted spoon and drain on paper towels. Allow to rest in a plastic bag in the refrigerator. Blend sugar and honey in a large skillet on a low flame. Place the honey-covered strufoli on a large platter and sprinkle each layer as you form a cone shaped cluster. When the canola oil is hot. Heat a saucepan (deep) with canola oil. Remove.

Whisk for about 10 minutes. in either the Sweet or Dry variety. Sicily. Prepare fancy stemmed glasses and place the berries in the glasses.S. pour the zabaglione over the berries. It is generally available in the U. Do not skimp on the Marsala. You can use it in your chicken or veal Marsala! If you are making either of these dishes. Garnish with a berry or two! Marsala wine comes from Marsala. Your zabaglione should be thickened and frothy. It’s just too much of the same flavor!! 143 . It’s a good thing to have in your pantry. Continue to whisk until mixture thickens. With a heatproof bowl over simmering water whisk together the eggs yolks and the sugar. The cheaper variety just falls short of flavor. gradually adding the Sweet Marsala. do not serve zabaglione.Zabaione 6 large egg yolks ⅓ cup sugar ½ cup sweet Marsala wine A pinch of fine sea salt Berries of choice for garnish as well as to place under the zabaglione or baked fruit! You can also serve a cookie like Savoiardi.

144 .

Parliamo di Vini 145 .

the land of wine. local and family dishes that vary from one season to another. Basilicata. The area we are discussing in southern Italy we now identify as Sicily. Pinot grigio dominates the white wine category and the reds are dominated by chianti and montepulciano. The notes written by Leonardo in 1515 on increasing grape formation and improving winemaking still amaze us today. The variety of ingredients available and traditions. the consumption of Italian wine in the U. 146 . Prehistoric people pressed wild grapes into juice. as it’s commonly identified) and its islands favor the growth of grapes and the culture of wine. La cucina Italiana is a mix of regional. Apulia and Campagna. an elongated peninsula (or boot. By this time. Its topography favors the formation of numerous micro climates. It was. each of its twenty regions developed its own culture of regional wines and cucina. For decades responsible producers tightened regulations to insure the quality and consistency of Italian wine. We will venture North through the hills of Rome and Florence. He studied the preparation of the land for planting vines. Calabria. Winemaking advanced rapidly in the 19th century as methods of vinification. over the Apennines to the Po Valley and North to the Alps. and confirms the year of production. However there is no real dominant red as in the case of pinot grigio. Italy’s climate. throughout the Roman Empire. Italian producers still believe in the old time values of sun. provincial. and north of Rome as the butter belt. In the 1960’s there was a modern rinascimento of Italian regional wines and the DOC (denominazione di Origine Controllata) laws were passed. protection of the vines and experimented with mechanical systems for picking grapes. Presently.” play an important role. we refer to the area south of Rome as the olive oil belt.S. Vernaccia di San Gimignano became the first Doc and Docg wine in Italy. Italy now has over two thousand so called classified wines. soil and hard work. however. Another important factor is quality and freshness. As we move north.Parliamo di Vini By RoseMarie Panio Our story begins four thousand years ago in the south. as well as “saper fare. He came from a family of landowners who cultivated grapes and produced wine. Today. In 1966. the Mediterranean and beyond. the Greek god of wine. It was however the ancient Greeks who named the area the land of wine. Sardegna. As Italy emerged. into central Italy. advanced. There are drawings in his manuscripts that are dated 1487. These laws ensures that a wine comes from the area of production the label says it comes from and contains the varietal it claims to have. Much of what was and is grown and consumed relates to climate. Leonardo DaVinci was familiar with vines and vineyards from his infancy. In fact. is over thirty million cases a year. they began to think of wine in terms of chemistry. in the sunny Mediterranean region the ancient Greeks called Oenotria. the Romans who propagated the cult of Bacchus. This brings us to the subject of regional and local Italian cuisine. the Etruscans became adept at the art of wine making – and the ancient Liguri were producing and trading wine in northwest Italy and southern France. the conversion of juice into wine. which magically became wine. They became so sophisticated and knowledgeable of viticulture and enology that their technique was unequaled until the 17th and 18th centuries. He referred to wine as a gift from God.

chiaretto or cerasuolo. A dry cork will allow air to get into the bottle. the best local olive oil. Pinot Grigio) or generic (named for the place it comes from. This will allow the sediment to flow to the bottom of the bottle. It’s probably a good idea to decant a special wine. but be careful not to empty it completely to avoid returning the tannin to the decanter. These are greatly favored by nature. Wine should be sipped. If you’re investing in a case of Barolo or Amarone you may want to know if it was a good year. Then there’s frizzante and spumante. It is one of their single vineyards. I will discuss them by Regione. the higher the rating… the more costly the wine. The ratings from 1 to 10 are just a guide. starting with Piemonte. The degree of dryness. If you’re fortunate enough to enjoy this dish in Capri. and are a vineyard within a vineyard. 147 . Even when choosing a red or white wine the lightness or robustness of your choice will make all the difference. Barolo). just picked basil and fresh ground pepper is a simple recipe. They are usually named for an important member of the family. The cork should be sniffed to detect any sign of mildew. Fontanafredda. nor fail to stand up to it. but they are always of the highest quality. mozzarella alla caprese (mozzarella as it’s served in Capri) with fresh mozzarella. There are wine charts that can guide you to the better vintages. different vintages of the same wine will have a different taste. Hence. You can purchase a single vineyard wine. If that isn't complicated enough – fortified/liquoroso and vendemmia tardiva! Oh. produces a wonderful Barolo called Vigna LaRosa. Ghemme (dry wines). it’s still better. Cortese . while others have few ingredients. acidity and fruit. It does take some time to educate the palate to appreciate the many qualities and the balance of alcohol. There are. Remember. softness and fruit will determine how your choice will complement your menu. Sometimes it will give you a brief description of the wine. Of all the areas. There are always areas of the larger vineyard or tenuta (estate) that are especially conducive to the growth of exceptional grapes. Barolo. What do we look for in a wine? We look for color and brightness. Wines are either varietial (named for the grape used. abboccato. Red wine of an older vintage should be placed upright a few hours before uncorking. Then you have dry/secco. All of the wine in a single vineyard wine must come from that same section and be of the same vintage.g. Reading a wine label is very important. You should go from light to dark and dry to sweet. We must always remember that wine must neither overpower our food. This now brings us to how we choose our wines to complement the food we’ve prepared. e. dessert wines are the sweetest. Nebbiolo. and don’t forget the Reserves/Riserva (a higher quality) and the Superior/Superiore (higher alcohol. amabile. It may be thinner. Freisa (soft & light). We also want to be sure the wine has been lying on its side to avoid drying the cork. rose/rosato. Moscato and Asti Spumante. but it is also where our family lives. sweet/dolce. what are your choices? Red/rosso.g. It might even tell you with what food it is best served. the year in which it was produced (vintage) and who produced it. As an example. e. depending of course on what we’re serving. I’d like to share some of them with you. Remember. where basil grows in abundance. It will tell you where the wine was produced. we most frequently drink wine from Alba. white/bianco. white with fish and red with meat is generally true for the novice. Barbaresco. It has the largest number of classified wines. many nuances to take into consideration. however. allowing the entire mouth to experience the touch of the wine. or heartier. The old adage. So.Some recipes are complicated. so we’re more inclined towards this area. It tastes great because of the quality of ingredients. Rocco and I have compiled a list of wines we drink on a regular basis. Piemonte: Barbera. longer aging requirement). When you taste a number of wines you should cleanse your palate with bread in between wines. in Alba (outside of Torino).

we especially like Vino Nobile di Montepulciano. It is the home of Orvietto. Montepulciano d’Abruzzo. It makes a nice Pinot Nero. One of my favorite white wines “Cinque Terre Bianco. Keep in mind that there are examples of these wines that go beyond pleasant table wines. It is situated between Lago di Garda and the Po and Piave Rivers. and grapes are grown high on the hillsides. Toscana: Well. It goes especially well with Tyrolean dumplings made of bread and Speck. It is a generic wine. Among the Alps. The great red from this area is Torgiano. Umbria. Frascati. hearty zuppe and great Super Tuscans. with a 10 rating that has never left the vineyard’s cellar. and the Tocai that we like to serve as a dessert wine. They also make Trebbiano d’Abruzzo. 2. Majella. Its background is the snowy Alps. It is great with pears and mild cheese with a drizzle of honey: one of our favorite desserts. Marche: Home of Rosso Conero. Some vineyards can only be reached by boat. It is also home of a great cathedral. We like Donnaz. off the coast of Genova. Lombardia: This Regione has some of my favorite winter wines. It contains great gastronomic cities like Bologna and Modena and of course. which is produced from the Nebbiolo grape. Abruzzo and Molise: Home of the best dry pasta. a big robust wine made from dried grapes. Recioto is the sweeter and Amarone the dryer of the two. a great white that comes in secco and abboccato. Rosso Piceno and the best Verdicchio from the Castelli di Jesi. are Recioto and Amarone.500 feet above sea level. tagliatelle and game abound. slightly sweet white from the Reisling grape. Ripasso is also a good red that’s reasonably priced. Trebbiano and Albana. Let us not forget Prosecco – Italy’s dry sparkling wine. The grapes from this area are grown on volcanic soil and mature in deep cellars. It is famous for Lambrusco. It is a great. In the Northwest corner sits La Marrema. the Nebbiolo is grown to produce a hardier red than Piemonte. Our favorites. The Abruzzese make a one of the most popular wines of Italy. robust wines also made of drier grapes. what can one say about Toscana. soft. It is said that a Brunello. can last 50 years! Our favorite white is Vernaccia di San Gimigniano.” Emilia-Romagna: A great center of rich cooking. Perugia is a cosmopolitan jewel that is home to the famous L’Universita degli Stranieri. Lighter than Frascati is the famous Est! Est! Est! of Montefiascone. and Brunello di Montalcino. Umbria: We had the distinct pleasure of living in Perugia. Sangiovese.Valle d’Aosta: Italy’s smallest region. Besides the super Tuscans. In it is Cinque Terre – or five villages – between the cliffs and the sea. 148 . There are the famous threesome Sassella. This is home of the bistecca alla fiorentina. where foreigners studying in Italy go for a crash course in Italian. Friuli: This is in the extreme northeast. which is very smooth. Grumello and Inferno (the hardiest) and then there’s the limited Sfursat. Liguria: This is one of Italy’s great areas for its quality of life. Trentino-Alto Adige: Santa Maddalena is made in Bolzano and we like the Gewurtztraminer from this area because it’s more delicate than its Alsatian counterpart. Parma. Morellino di Scansano is one of my personal red favorites. however. Italy’s tiny Wild West. They produce a wine called Rossese. Lazio: From the region of Rome comes the well known. Here. It is best known for its Veronese wines and home to Pinot Grigio. and birthplace of my beloved father. for 5 years. and served in a beef broth and covered with cheese. Veneto: Veneto is one of Italy’s largest producing areas. and home of the great National Park of Italy.

Sicilian cuisine incorporates citrus in its cooking as well as its desserts. Sicilia: What can I say about Sicily that you don’t already know? It is the home of Marsala. Corvo di Salaparuta. known for its ruggedness. which claims to be a direct descendent the wines of the ancient Greeks. one of the Sicilian Islands. Well. Greco di Tufo. which we enjoy on a regular basis. and Moscato. Calabria produces three other DOC wines that are made from combining red and white grapes. robust red. Aglianico del Vulture is considered one of Italy’s best DOC wines. an Island off the coast. Segesta from southern Sicily. Regaleali (made from grapes grown on the slopes of Mount Etna in restricted areas). Cin Cin! Vineyards in Alba. I hope you’ve enjoyed this wine and food journey through Italy. Lacryma Christi (“tears of Christ”). It is from the Zinfandel variety. grown in Palermo. both red and white. These are DOC wines. Don’t forget the dessert wine from Pantelleria. medium-bodied wines – Cannonau. on whose slopes the Aglianico grape is grown. but remains dry. It is a wine you should get to know. as much as I’ve enjoyed sharing it with you. Calabria: Ciro. Sardegna: This beautiful Island. Italy 149 .Campania: While Campania is best known for its pizza. It is very well priced! Basilicata: Inland in this region is the extinct volcano Vulture. Puglia: Puglia produces a wine called Primitivo. has a lot of fruit. I’m not forgetting the reds and whites grown in Ischia. Thus. which is grown on the slopes of the volcano Vesuvius. is a great wine. produces one of my favorite red. Its white wine is Vermentino. Greco di Tufo and Taurasi are classified wines. its famous white wine. is a big. is also very highly considered in the wine world.

many towns for almost a decade. They made wonderful food and wine. When I got to Italy.How did I become so interested in wine and food? In the winter of 1964. a professional soccer player named Rocco Panio. along avenue near our home 150 . It was here that I was able to learn and appreciate the variety of Italian regional and local cuisine and wine. and loved to feed people. They were very self-sufficient and industrious about their home. February 6th to be exact. I originally flew to Austria to ski (I was a dedicated amateur downhill skier). My mother was an excellent cook who was ahead of her time. which at the time I did not understand. In the Italian tradition. I felt very much at home. and in no time it became my second language. but found little or no snow anywhere. I didn’t make it home. as we were engaged by Easter and married in September. I then traveled to Switzerland and into Italy. It was in Torino that I met my future husband. Needless to say the experience changed my life forever. To them it was a lifestyle. they were casalinghi. My father made his own wine. That’s a word in Italian for people who are homebodies. I also began to study Italian. We remained in Italy. living in Tuscany and Umbria and had the distinct privilege to visit every major city and many. Marina di Carrara. I arrived in Italy.

Storage temperature should be cool and steady. 65°F is okay too. Keep wine away from vibrations.Tips for storing wine: Store wine in a cool. dark place without exposure to direct sunlight. Alba. Enoteca Regionale Del Barolo. Store your bottles on their sides. 55°F is ideal. so corks stay moist. Italy 151 .

It’s nice to use different shaped bottles that are available where glassware is sold. It should be enough to make about 2 fifth size bottles.Limoncello – Make it yourself 2 lbs. or place a couple of ounces in a tall glass of chilled mineral water. Strain liquid and pour into bottles. After it has cooled. crushed ice and a lemon slice for a refreshing summer aperitivo! 152 . add to the vodka mixture. take 3 cups of sugar and 3 cups of water and place in a large saucepan and heat until the sugar is dissolved. Serve as an after dinner drink in small glasses. Seal and chill for 1 month or so. After this time. lemons 4 cups 100 proof vodka 3 cups water 3 cups sugar Remove the peel (yellow skin of the lemon) and place in 100-proof vodka for about 7 days at room temperature.

Sudtirol Malvasia. Marsala). When opened and resealed with a good stopper they will last for about 2 weeks. you may want to finish it with a Prosecco or a dry Asti Spumante. Dessert wines usually fall into categories. you may wish to stay away from cream based desserts. If you’re serving a heavy meal with a lot of cream. They come in little bottles (375 mls. Madieras. It must stand up to the flavor of the dessert. Lagrein Kreyzer. Piemonte Vin Santo.). the sweetness! Of course.Dessert Wines I thought it would be nice to learn about dessert wines. If your dessert is extremely sweet. Some of my favorites are: Piccolit. They derive their flavor from late harvest grapes. Serve your dessert wine in small glasses. as they are quite rich. there’s always Prosecco! Choose your dessert wines according to what you are serving for dessert. Since the harvest is taken in colder weather. Moscatos. a smaller island off Sicily Barolo Chinato. They’re either Reislings. but it must also compliment it. but they have 6-8 servings. Piemonte Prosecco Moscato Spumante 153 . They add a special finishing touch to a great dinner. Tuscany Moscato Rosa. Thus. or Rose champagne. Ports. from Veneto Passito Di Pantelleria. Sauternes or fortified wines (Sherry. the grapes take on a more raisin flavor and have a higher sugar content.

if you like. It’s an ongoing process. Although. making white wine vinegar is not always as successful as the red wine vinegar. I started my vinegar bottle 35 years ago. Keep adding leftover dry red wine to your red jar and white to your white jar. It will take several months for fermentation. Each time you add wine (depending on how much you add) you will dilute the potency of the vinegar. take some out to use. You can also flavor your vinegar with garlic cloves. if the vinegar has developed the flavor you like. You can have a red jar and a white jar. cool place. Do not add any wine that has turned. 154 . and have never had to worry about purchasing red wine vinegar. then refill the remaining wine and allow the new batch to ferment. Before diluting.Make Your Own Vinegar It’s easy and practical to make your own vinegar. You will have to wait for full fermentation to reoccur. shallots or herbs. In a short time the “mother vinegar” will form at the bottom of the bottle. Homemade vinegars also make a lovely gift for a special friend who will appreciate your efforts. There is always some wine left over after dinner. These vinegars are especially good for marinating meats! I have graduated to using two five-gallon jugs complete with pumps. Keep it in a large jar or bottle in a dark.

including television. If you decide to try the easier ones first. It will also give you the energy to deal with tomorrow. No cell phones or electronics. It’s time for the comfort of food and family. It is up to each one of us to create the life we want to live each day. Some are very simple. A tablecloth and a nice looking table will help create a welcoming sign that the trials and tribulations of the day are over.A Message from the Author I hope my readers will not be intimidated by these recipes. set the table ahead that morning. If you’re going to be busy. Let’s hear about the day. No matter how bad your day. or the night before. you can plan your meal depending on how much time you have on any given day. It’s important that you create the feeling that dining together is important enough to make it a commitment. 155 . a hot meal and good conversation will relax everyone. while others require some planning.

156 .

In July of 1971. Yonkers. a prominent professional soccer player. New York. she got her first job for Look Magazine. they opened Panio Wines and Liquors. They made their own wine and prepared traditional dishes. and from visits back to the old country. near the Ligurian Coast and in Umbria and Torino. RoseMarie's interest in cooking and wine started in her parents' home. It was during this trip that she met her husband. they lived in Tuscany. Their travels and his game schedule took them to every region of Italy. would not be lost or forgotten.ABOUT THE AUTHOR RoseMarie grew up in Colonial Heights. Rocco Panio. This new career would go on for 40 years. as well as those she collected as her cooking evolved over the many years. she set out to ski in Europe. and in the winter of 1964. they returned to the United States to live and raise their two children. RoseMarie started putting a collection of recipes together so her mother's recipes. They are now retired and spend part of the year in Italy with family and friends throughout the peninsula and its islands. After graduating from business school. She and Rocco have continued this ritual of dining together with their children and grandchildren for Sunday dinner. Their goal was to pass along their love of Italian regional wines and foods. They returned to Italy as often as possible to reconnect with family and friends. A year later. For almost a decade. They taught her the importance of family dining. She was an avid amateur downhill skier. They were engaged by Easter and married in September. 157 .

V Fruit – Fruit With Cheese Fruit With Everything. 75 F Fagioli e Maltagliati. 23 Clams Baked. 110 Le Crespelle – Rosettes. 53 Manicotti con Spinaci e Balsamella. 45 Baccalá Stew. 116 Antipasto Misto. 82 Italian Cheese Cake. 94 Cannoli Shells or Discs. XV Cotechino with Beans or Lentils. 10 Crostata Di Frutta. 16 Artichoke Hearts – deep fried. 112 158 I Insalata di Riso – Rice Salad. 126 Bolliti e Sfritti. 58 Gianduia Gelato. 114 Easter Pie (Pastiera). 62 Bruschetta. 86 Cranberry Sauce – Lemon Scented. 80 Cipollata. 134 Eggplant Alla Parmigiana. 8 Asparagus in Olive Oil and Prosciutto. Red peppers & Pappardelle. 90 Chicken Soup – Italian Style. 117 Bow Ties with Cream Broccoli Florets. 152 Loin of Pork. 13 Carne Pizzaiola. 150 C Cannelloni con Carne. 59 Fagioli in Tegame – Cannellini Bean Casserole. 135 Contents. 5 Caprese. 15 Chapters of RoseMarie Panio’s Recipes. Cotoletta or Costoletta Alla Milanese. IX Dessert Wines. 76 . XIII Chicken Cacciatora or Rabbit Cacciatora.INDEX A A Message from the Author. 98 Chickpeas with Orecchiette. 51 Amaretti. 36 Broccoli di Rape with Salsiccia & Orecchiette. 2 Arugula/Prosciutto. 129 D Dedication. 137 Fusilli di Casa. 61 Braised Sausage. 63 Grape Tomato & Garlic Sauce. 153 E Easter Menu…Santa Pasqua. 74 Chicken. 124 Amarettini Cake. 154 Manicotti. Antipasto – Capri Style (mozzarella. 7 Agnolotti – Small Stuffed Pasta. 28 B Baccalá Salad. 155 Acciughe Verde (anchovies in parsley sauce). 108 Eggplant in Vinegar. 31 Focaccia. 43 Bow Knots. 81 Broccoli di Rape (side dish). 95 Beef Soup. 88 M Make Your Own Vinegar. 18 Artichokes – Stuffed Sicilian Style. 12 Bucatini All’Amatricana. 120 L Lamb Shanks in Red Wine Sauce. 92 Breaded Veal Cutlet. 17 Colomba Di Pasqua – Easter Dove. 30 Foreward. 6 Escarole. 60 H How did I become so interested in wine and food?. 93 Carpaccio. 79 Biscotti – Cantucci. 42 Artichoke Hearts – Pickled. tomato and basil). 70 G Gamberi – Shrimp and Linguine. 133 Caponata. 136 Gnocchi Di Patate. 89 Bagna Caôda – Hot Bath. 130 Lemon Scented Pasta. 119 Baked Scrod. 101 Limoncello – Make it yourself. 11 Baked Fruit. 78 Fagioli Verde – Wide Green Beans. 103 Briciolata Sauce.

139 Pane di Spagna – Sponge Cake and Crema (cream filling). 38 Uova Sottaceto – Pickled Eggs. Minestrone. 37 Pasta All’uovo. 41 Stuffed Red Peppers and Sauce. Pancetta and Green Onions. 40 Penne Alla Vodka. 123 Tomato Salad. 25 Scaloppine Alla Marsala. 102 Polpette di Vitello – Veal Meatballs. 27 Pasticiotti. 56 Pasta e Ceci. 140 Panettone Bread Pudding. 151 Tiramisu. 122 Pizza Alla Napoletana. 29 Zucchini Sottaceto.Mille Grazie…. 107 U Uova in Purgatorio – Eggs in Purgatory. 69 String Bean Salad. 77 Pasticcio di Patate e Salsiccie. 99 Trasimeno Stew. 24 Pesto. 44 Pizzelle. 132 Zucchini Flowers. 39 Pizza Rustica. 33 Strufoli. 55 W White Cookies (very special). 65 Stracciatella Alla Romana (Italian egg soup. 109 Stuffed Italian Peppers. 3 V Veal Polpettone – Roasted Veal Meatloaf. 128 Poached Pears. 125 Savory Bread Casserole.. 19 Pinoli cookies. 97 Stew-Beef or Lamb (Carne in Umido). 32 Tonno e Capperi – Salsa. 54 Pasta Alla Carbonara. 9 Rotolo Alla Fiorentina. 146 Parmigiano Crisps. 57 Roast Leg of Lamb – Abbacchio al Forno. 35 Thanksgiving Sausage Stuffing for Fresh Turkey. 34 159 . 47 T Taralli. X Risotto – Basic. orange and yellow). 26 Stuffed Mushrooms – Funghi Imbottiti. 22 Seadas – Sardinian Dessert. 91 P Pancotto. 72 Minestrone. 4 Sweet Little Peppers (red. XI Sogliola Alla Fiorentina – Sole Florentine style. 121 Parliamo di Vini. 106 Vitello Tonnato. 111 Thanksgiving Turkey Escarole Soup (with little meatballs). 87 Pane di Pasqua (Easter Bread). 46 Savoiardi (Lady Fingers). 141 Shopping. 100 Special Sauce – Mother Rose’s. 143 Zeppole. 118 Panna Cotta (cooked cream).Thank You. 131 Polenta. 113 Roasted Peppers. 142 Stuffed Bass. Roman style). 138 Patate in Teglia. 64 Traditional Cioppino. 127 Y Your Italian Pantry. 83 Ossobuco (con piselli) Veal Shanks. 14 O Orzo with Peas. 66 Mussels in Wine. Minestrina. VII Minestra. 67 Sun Dried Tomatoes. 104 R Riservato agli Amici. 71 Spezzatino di Vitello con Funghi. 50 Tips for storing wine:. 105 Potato Croquettes. XII S Salsa Verde. 68 Pickled Peppers (peppers in vinegar). 73 Peperonata (Pepper/onion). 96 Z Zabaione.

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