Healthy Italian Cooking at Home

Category Archives: Cheese

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The Super Bowl is a few days away. And whether or not you care who wins, you may want to invite a few friends over to watch the game. So, what should you serve?

The average football fan eats about a day’s worth of calories during the game. Revamp your old favorites by making them healthier and introducing a few new ideas into your menu. You’ll be able to root for your team without going overboard on fat, calories and salt.

If you haven’t started planning what you’re going to serve, here are some ideas. The foods below are not going to ruin anyone’s New Year’s Resolutions.

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Spicy Tortilla Strips

Ingredients

  • 6 (8-inch) flour tortillas
  • Cooking spray
  • 2 tablespoons olive oil
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper

Directions

Preheat oven to 400°F.

Cut tortillas in half and cut each half into 5 strips to form 60 strips. Divide the tortilla strips evenly among 2 baking sheets lined with parchment paper and coated with cooking spray.

Brush strips evenly with oil. Combine cumin and red pepper in a small bowl and sprinkle over strips. Bake for 10 minutes or until browned, rotating baking sheets after 5 minutes.

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Fresh Tomato Salsa

Ingredients

  • 3 cups chopped tomatoes
  • 1/2 cup chopped green bell pepper
  • 1 cup onion, diced
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • 4 teaspoons chopped fresh jalapeno pepper 
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Directions

Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt and pepper in a bowl. Serve with the tortilla strips.

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Barbecue Spice Roasted Chickpeas

Makes about 3 cups

Ingredients

  • 2-15 ounce cans no-salt-added garbanzo beans (chickpeas), rinsed and drained
  • 1/4 cup olive oil
  • 1 teaspoon barbecue spice
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon onion powder

Directions

Preheat oven to 450 degrees F. In a medium bowl combine garbanzo beans, oil, barbecue spice, paprika, chili powder, garlic salt, celery salt and onion powder.

Spread in an even layer in a 15x10x1-inch baking pan. Roast about 30 minutes or until browned and crisp, stirring once halfway through roasting. Cool completely.

To Make Ahead: Place cooled chickpeas in an airtight container; cover. Store at room temperature for up to 1 week.

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Italian Parmesan Pretzels

Makes 10 pretzels

Ingredients

  • 1 pound frozen whole wheat bread dough, thawed or homemade, recipe below
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons dried Italian seasoning, crushed
  • 1/4 teaspoon garlic powder
  • 1/4 cup butter, melted
  • Mustard, for serving

Directions

Line a baking sheet with parchment paper; set aside.

Divide dough into 10 equal portions. Roll each portion into a 15-inch-long rope.

To shape each pretzel, hold one end of the rope in each hand and form a U-shape. Cross the ends over each other and then twist. Then lift the ends across to the bottom of the U-shape; press to seal.

Arrange shaped pretzels on the prepared baking sheet. Cover with waxed paper; let stand in a warm spot for 20 minutes.

Preheat oven to 400 degrees F.

In a small bowl stir together Parmesan, Italian seasoning and garlic powder. Brush pretzels evenly with half of the melted butter then sprinkle with the Parmesan mixture.

Bake for 15 to 18 minutes or until browned. Transfer baking sheet to a wire rack. Drizzle pretzels with the remaining melted butter. Serve warm or cool completely on baking sheet on a wire rack. Serve with mustard.

Whole Wheat Bread Dough

Ingredients

  • 1 cup + 1 tablespoon water, room temperature
  • 3/4 teaspoon salt
  • 1 tablespoon honey
  • 2 cups + 6 tablespoons whole wheat flour
  • 3 tablespoons vital wheat gluten
  • 2 teaspoons yeast, active dry, instant

Directions

Mix and knead together all of the dough ingredients—by hand, mixer or bread machine—to make a soft (though not very sticky) dough. Place the dough in a lightly greased bowl, cover the bowl, and let the dough rise until it’s doubled in bulk, about 1 1/2 hours.

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Turkey and Roast Beef Muffuletta

Makes: 10  servings

Ingredients

  • 1 jar (4.75 oz) pimiento-stuffed olives, drained and chopped
  • 1 large tomato, seeded and chopped
  • 1/4 cup  olive oil
  • 1 rib celery, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons  red wine vinegar
  • 1/2 teaspoon  dried oregano
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 1 large round crusty Italian bread (about 11/4 lbs)
  • 1/4 pound  sliced deli roast beef
  • 1/4 pound  sliced American cheese
  • 1 jar (12 oz) roasted red peppers, drained
  • 1/4 pound  sliced deli turkey
  • 1/4 pound sliced Provolone cheese

Directions

In a small bowl, combine olives, tomato, olive oil, celery, garlic, red wine vinegar, oregano, salt and black pepper.

Cut the loaf of bread in half crosswise. Spread bottom cut side with half of olive mixture. Layer on roast beef, American cheese, red peppers, turkey and Provolone cheese.

Spread remaining olive mixture over cheese and top with the other half of bread.

Wrap tightly in plastic wrap and weigh down with a heavy pot filled with canned goods for at least an hour. Slice into 10 wedges to serve.

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Slow-Cooker Brisket Sandwiches

Serves 8-10

Ingredients

Brisket

  • 2 tablespoons smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon coarsely ground pepper
  • 3 1/4 pounds brisket
  • 1 tablespoon extra-virgin olive oil
  • 1 16-ounce bottle beer or 2 cups reduced-sodium beef broth

Sandwich

  • 2 cloves garlic, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 cup low-fat mayonnaise
  • 8 -10 whole-wheat buns
  • Bread & Butter Pickles

Directions

To prepare the brisket:

Combine paprika, salt, garlic powder, onion powder and pepper in a small bowl. Rub all over brisket. Heat oil in a large, heavy skillet over medium heat. Add the brisket and brown on both sides, 3 to 5 minutes per side. Transfer to a 6-quart slow cooker.

Add beer (or broth) to the pan along with any remaining spice blend from your cutting board; increase heat to high. Cook for 5 minutes, scraping up browned bits with a wooden spoon. Pour over the brisket. Cover and cook on High for 6 hours or Low for 9 hours.

To prepare the sauce:

Mash garlic and 1/2 teaspoon salt into a paste in a mortar and pestle or with the back of a spoon on a cutting board. Combine the garlic mixture with mayonnaise in a small bowl. Cover and refrigerate until ready to serve.

When the brisket is done, transfer to a clean cutting board and let rest for 10 minutes.

Pull the brisket apart into shreds with 2 forks and then coarsely chop the shredded meat. Combine the chopped brisket with the liquid in the slow cooker.

To serve:

Spread each bun with 1 tablespoon garlic sauce and top with about 3/4 cup brisket. Serve with pickles.

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Caramel Popcorn

Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup light butter
  • 1/4 teaspoon salt
  • 1 ½ teaspoons vanilla
  • 12 cups air popped  popcorn

Directions

In a 4-quart Dutch oven heat and stir the brown sugar, granulated sugar, butter and salt over medium heat until just boiling and sugar is dissolved. Stir in vanilla. Add popcorn and toss until coated.

Place coated popcorn in a shallow roasting pan. Bake, uncovered, in a 300 degrees F oven for 15 minutes, stirring once. Transfer to a large piece of foil to cool. Place in a serving bowl.

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Frozen Neapolitans

Makes 48 bars

Ingredients

  • 4 cups chocolate-flavored crisp rice cereal
  • 1 ¼ cups chopped toasted almonds
  • 2 tablespoons butter
  • 2 cups mini marshmallows
  • 1 pint chocolate ice cream (2 cups)
  • 1 pint vanilla ice cream (2 cups)
  • 1 pint strawberry ice cream (2 cups)
  • 1/2 cup miniature semisweet chocolate pieces or chocolate syrup

Directions

Line a 13x9x2-inch baking pan with foil, extending foil over short ends of the baking pan. Butter foil; set pan aside.

In a large bowl combine cereal and 3/4 cup of the almonds; set aside.

In a large saucepan heat butter over low heat until melted. Stir in marshmallows until completely melted. Remove from heat.

Add cereal mixture to marshmallow mixture; stir gently to coat. Using a buttered spatula or waxed paper, press mixture firmly into prepared pan. Freeze for 10 minutes.

Let ice creams stand at room temperature for 5 minutes. Spread chocolate ice cream evenly over cereal layer in pan. Freeze about 30 minutes or until firm.

Spread vanilla ice cream over chocolate ice cream layer; freeze about 30 minutes or until firm.

Spread strawberry ice cream over vanilla ice cream layer. Sprinkle with remaining 1/2 cup almonds and chocolate pieces or chocolate syrup.

Cover and freeze about 4 hours or until firm.

Using the edges of the foil, lift frozen mixture out of pan. Cut into about 1 1/2-inch squares. Let stand for 10 minutes before serving.

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Oatmeal Applesauce Cookies

Makes 30

Ingredients:

  • 4 tablespoons  unsalted butter, melted
  • 1 cup  packed light-brown sugar
  • 1/2 cup  granulated sugar
  • 1  large egg
  • 1/2 cup  chunky-style applesauce
  • 1 1/2 cup  old-fashioned rolled oats
  • 1 1/4 cup  all-purpose flour
  • 1/2 teaspoon  baking soda
  • 1/4 teaspoon  baking powder
  • 1/4 teaspoon  Kosher salt
  • 1 cup  golden raisins

Directions

Preheat oven to 350 degrees F.

Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder and salt. Mix in raisins.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.


"Tuscany Delights" painting by Lisa Lorenz.

“Tuscany Delights” painting by Lisa Lorenz.

Hey, come over here, kid, learn something. … You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn’t stick. You get it to a boil; you shove in all your sausage and your meatballs; heh? … And a little bit o’ wine. An’ a little bit o’ sugar, and that’s my trick. (Michael learning to make gravy from The Godfather.)

For a crowd-pleasing reunion meal, serve this family style menu with plenty of garlic bread and red wine for a comforting Italian-American feast. All the dishes in this menu can be prepared several days ahead, except for the pasta, and heated before serving.

I have many memories of the Sunday dinners at my grandparents’ and parents’ houses while I was growing up. The centerpiece was the rich tomato gravy. What gave it its distinction were the meats that were cooked in it: pork sausages, meatballs and my favorite, braciole. The dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins and pine nuts, then rolled, tied, seared and simmered for hours in tomato sauce.

Sitting down together for a family meal has been in decline in America for decades. According to surveys, however, that’s beginning to change. This is good. Studies show that children who eat meals with their families are more likely to do well in school and more likely to have a healthier diet. In addition the treasured memories children develop are irreplaceable.

“Mangia! Mangia! (Eat! Eat!)” — as my grandmother would say.

Menu for 12-16

  • Braised Artichokes and Stuffed Cherry Peppers
  • Braciole and Pasta
  • Sautéed Greens and Garlic Bread
  • Dessert: Italian Cookies

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Italian American Garlic Bread

Ingredients

  • 1/2 cup butter
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons finely chopped parsley
  • 1 (1 pound) loaf Italian bread, cut into 1/2 inch slices

Directions

Preheat the oven to 350 degrees F (175 degrees C).

In a small saucepan over medium heat, melt butter and mix with the garlic powder and parsley.

Using a basting brush, coat the bread generously with the butter mixture. Place the Italian bread on a medium baking sheet.

Bake for approximately 10-15 minutes, until lightly toasted.

italianfeast1Braised Artichokes

This dish can be made ahead. Just reheat before serving.

Ingredients

  • 1 cup olive oil
  • 4 cloves garlic
  • 1 cup white wine
  • 8 large artichokes, outer leaves trimmed and halved lengthwise
  • 6 lemons, halved and juiced
  • Kosher salt, to taste
  • 8 tablespoons unsalted butter, cubed
  • Freshly ground black pepper, to taste

Directions

Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke and trim the bottom.

Heat oil in an 8 to 10-qt. saucepan over medium-high heat. Add garlic; cook until golden brown, about 3 minutes. Add wine, artichokes, lemon juice and squeezed lemon halves, salt and 10 cups water; boil.

Reduce heat to medium-low and cook until the artichokes are very tender, about 30 minutes. Transfer artichokes to a serving platter, cut each half, in half, and keep warm.

Discard all but 2 cups of the cooking liquid; return the pan with the liquid to medium-high heat. Add butter; cook until sauce is thickened, about 15 minutes. Season with salt and pepper; spoon sauce over artichokes to serve.

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Tuna Stuffed Cherry Peppers

Make this appetizer a day or two before the party, so they can marinate.

Ingredients

  • 6 oz can Italian tuna in olive oil
  • 8 anchovies in olive oil
  • 1 cup extra-virgin olive oil, divided
  • 1/4 cup plain dried bread crumbs
  • 2 tablespoons capers, minced
  • 2 tablespoons finely chopped parsley
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (32-oz.) jar red, hot cherry peppers, drained, rinsed, seeded and stemmed

Directions

Finely chop tuna and anchovies; mix with 1/3 cup of the olive oil, bread crumbs, capers, parsley and salt and pepper in a bowl.

Stuff each pepper with a little of the tuna mixture. Transfer to a covered dish and pour the remaining oil over the peppers. Chill for at least 8 hours to marinate.

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Braciole (Italian Beef Rolls in Tomato Sauce)

This entire dish, with the exception of the pasta, can be prepared well in advance and reheated.

Ingredients

  • 2/3 cup raisins
  • 1 cup chopped parsley
  • 1/2 cup pine nuts
  • 1/2 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
  • 6 cloves garlic, finely chopped
  • 8 ounces prosciutto, sliced thin and finely diced
  • 24 6″x 4″ slices boneless beef steak (top sirloin or round), pounded to 1/16″ thickness (about 3 lbs)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup olive oil
  • 2 medium yellow onions, finely chopped
  • 1 cup red wine
  • 1 teaspoon red chili flakes
  • 4 (28-oz.) cans whole, peeled Italian tomatoes in juice, crushed 
  • 2 teaspoons dried Italian seasoning
  • 2 bay leaves
  • 3-4 lbs penne or rigatoni or pappardelle pasta

Directions

To make the filling:

Mix together raisins, 3/4 cup parsley, pine nuts, Parmesan, prosciutto and garlic in a bowl; set aside.

Place a slice of beef on a work surface perpendicular to you, season with salt and pepper and place about 1 tablespoon of filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with toothpicks or kitchen string and repeat with remaining beef and filling.

Heat oil in an 8-qt. Dutch oven over medium-high heat. Working in batches, add the beef rolls and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer to a plate and set aside.

Add onion to pot, and cook, stirring, until soft, about 5 minutes. Add wine and cook, stirring to scrape the bottom of pot, until almost evaporated, about 5 minutes. Stir in chili flakes, tomatoes, Italian seasoning and bay leaves and return beef rolls to the pot. Bring to a boil and reduce heat to medium-low; cook, covered partially, gently stirring occasionally until meat is cooked through and tender, about 2 hours.

Remove the meat rolls from the sauce, remove toothpicks, transfer to serving platters and cover plates with foil. Keep warm.

Continue cooking sauce until thickened, while you cook the pasta.

Pour some of the sauce over the meat rolls and sprinkle with the remaining parsley. Mix some of the remaining sauce with the pasta. Serve extra sauce and Parmigiano-Reggiano cheese with the braciole and pasta.

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Sautéed Greens and Red Peppers

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup finely grated Parmesan cheese
  • 4 cloves garlic, thinly sliced
  • 4 medium heads escarole (or greens of choice), cored, washed and roughly chopped
  • 3 whole roasted red peppers from a jar, diced
  • Kosher salt and freshly ground black pepper to taste

Directions

Heat the oven to 400° F

Mix 1/4 cup olive oil, bread crumbs and parmesan cheese in a mixing bowl and set aside.

Heat 1/4 cup oil in a Dutch oven over medium-high heat. Add garlic; cook until lightly browned, about 3 minutes. Add escarole; cook until wilted, about 8 minutes. You may have to wait until some of the leaves wilt before adding more.

Stir in peppers; season with salt and pepper. Pour mixture into a baking dish. Spread breadcrumb mixture evenly over the top; transfer skillet to the oven and bake until golden brown on top, about 12 minutes.

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Pine-nut (Pignoli) Italian Cookies  

Makes about 48 cookies

Use only almond paste, not marzipan or canned almond filling.

Ingredients

  • 2 cans (8-ounce) almond paste, cut in small pieces
  • 1 1/3 cups sugar
  • 4 egg whites, from 4 large eggs
  • 2 teaspoons freshly grated lemon peel
  • 2 cups pine nuts (pignoli)

Directions

Heat oven to 325°F. Line cookie sheets with parchment paper.

In an electric mixer bowl, beat almond paste, sugar, egg whites and lemon peel until smooth.

Drop by heaping teaspoons, 1 inch apart, on the prepared cookie sheets. Sprinkle with pine nuts to cover, then press them gently to adhere.

Bake 22 to 25 minutes, until tops feel firm and dry when lightly pressed. Cool completely on cookie sheet on a wire rack.

Store airtight at room temperature. (Cookies are best eaten within 2 weeks. They freeze very well.)

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Chocolate-Almond Cookies (Strazzate)

Makes 3 dozen cookies

Ingredients

  • 2 tablespoons unsalted butter for greasing
  • 1/2 teaspoon baking powder
  • 1 3/4 cups finely ground almonds, plus 2 tablespoons roughly chopped
  • 1 1/2 cups, plus 2 tablespoons flour
  • 1 cup sugar
  • 2 tablespoons mini chocolate chips
  • 1 tablespoon cocoa powder
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 cup Strega or Galliano liqueur
  • 1/3 cup coffee, at room temperature

Directions

Heat the oven to 325F. Grease 2 parchment-lined baking sheets with the butter and set aside.

In a small bowl, whisk together baking powder and 1 tablespoon lukewarm water until dissolved, 20 seconds.

Combine ground and chopped almonds, flour, sugar, chocolate chips, cocoa powder, oil and salt in a large bowl. With a wooden spoon, vigorously stir in the baking powder mixture, liqueur and coffee to form a wet dough.

Divide the dough into 1-oz. portions. Using your hands, roll dough portions into balls and transfer to the prepared baking sheets spaced about 1-inch apart.

Bake until set, about 30 minutes. Transfer cookies to racks and let cool to firm before serving.


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The traditional eating habits of the Mediterranean people are based on the agricultural products of their region, which has a long growing season and a rather mild climate. The traditional diets of the Greeks, French, Italians, Spaniards and Middle Easterners reflect distinct cuisines and culinary practices, but they also have a great deal in common.

Certain foods, such as beef and butter, were never very popular in the Mediterranean region because the region did not support the expansive grazing lands required to raise large quantities of buffalo and steer. Most cheeses are made from sheep’s milk and are lower in cholesterol than those made from cow’s milk. The region’s climate is favorable to growing olive trees, so olive oil is abundant and used in cooking instead of butter. With its monounsaturated fat, olive oil is much healthier than butter.

The Mediterranean peoples consume fish, poultry, game and lamb rather than beef. The meat of sheep, goats and chickens contains some fat, of course, but Mediterraneans usually consume far less meat than their northern European neighbors. Wine, which has certain health benefits, is a staple of the Mediterranean diet and regions like Italy and southern France have, historically, produced wine and wine is what is served with meals.

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Research suggests that the benefits of following a Mediterranean-style eating pattern may be many: improved weight loss, better control of blood glucose (sugar) levels and reduced risk of depression, to name a few. Eating like a Mediterranean has also been associated with reduced levels of inflammation, a risk factor for heart attack, stroke and Alzheimer’s disease.

The Mediterranean Diet is abundant in fruits, vegetables, whole grains, legumes and olive oil and it features fish and poultry—lean sources of protein—over red meat, which contains more saturated fat. Red wine is consumed regularly but in moderate amounts. Here are a few recipes that can get you started on eating like a Mediterranean.

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Eggplant Souvlaki with Yogurt Sauce

Serves: 4

Ingredients

  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried
  • 4 teaspoons olive oil, plus extra for the grill
  • Pinch each sea salt and fresh ground black pepper
  • 16 cherry tomatoes
  • 1 small eggplant, trimmed and cut into 20 1/2-inch-wide half-moon pieces
  • 1 cucumber, seeded and chopped
  • 1 large yellow or red bell pepper, seeded and cut into 1/2-inch chunks
  • 1/2 cup pitted black olives
  • 1/2 cup diced red onion
  • Olive oil cooking spray
  • 2 6-inch whole-grain pitas
  • 2 cups lightly packed trimmed baby spinach leaves

Yogurt Sauce

  • 1/3 cup plain yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh mint leaves or 1 teaspoon dried

4 metal or wooden 12 inch skewers (soaked if using wooden) or 8 smaller skewers (6-8 inches)

Directions

In a large bowl, whisk together lemon zest, 1/4 cup lemon juice, garlic, oregano, olive oil, salt and black pepper. Transfer half of the dressing to a second large bowl. Add tomatoes and eggplant to the first large bowl, tossing to coat. Let stand for 15 minutes.

To prepare salad:

To the second large bowl, add cucumber, bell pepper, olives and onion; toss well with dressing and set aside.

Prepare the yogurt sauce:

In a small bowl, combine all yogurt sauce ingredients. Set aside in the refrigerator until serving.

Heat grill to medium-high and lightly oil the grate with cooking oil. If it is too cold to grill where you live, a stovetop grill or grill pan can be used.

On each skewer, thread tomatoes and eggplant, dividing ingredients evenly among the skewers. Mist skewers with cooking spray.

Place skewers on the grill; close lid and cook for 8 to 10 minutes, turning once or twice, until tender. On an indoor grill turn skewers often to cook evenly.

Mist pitas with cooking spray and grill, turning once, until lightly toasted and warm, about 1 minute. Cut into quarters and divide among 4 serving plates.

Add spinach to the salad and toss. Serve with souvlaki, yogurt sauce and pita bread.

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Farro, Shrimp & Tomato Risotto

Serves: 6

Ingredients

  • 28 oz canned or boxed Italian diced tomatoes with juices
  • 2 large leeks, thinly sliced (white and light green parts only)
  • 1 large bulb fennel, cored and thinly sliced
  • 2 cups farro, rinsed
  • 3 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 lb medium shrimp, peeled and deveined
  • 2 tablespoons chopped fresh flat-leaf parsley leaves

Directions

In a large Dutch oven, add tomatoes, leeks, fennel, farro, broth, tomato paste and 1 1/2 cups water; stir to break up tomato paste. Cover, bring to boiling, reduce heat to a simmer and cook for 30-40 minutes or until the farro is tender.

Remove lid, add shrimp and stir to combine. Replace lid and continue cooking until shrimp are pink and opaque throughout, about 2-3 minutes. Divide among soup bowls and garnish with parsley.

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Swiss Chard with Olives

Ingredients

  • 2 bunches (about 1 1/4 pounds) Swiss chard, trimmed and washed
  • 1 tablespoon olive oil
  • 1 small yellow onion, sliced 1/4 inch thick
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup pitted and roughly chopped Kalamata olives (about 16)
  • 1/2 cup water

Directions

Separate leaves from the stems of the Swiss chard. Roughly chop leaves and set aside. Cut stems into 1-inch pieces.

In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic and red pepper, and saute until onion is translucent about 6 minutes.

Add Swiss chard stems, olives and the water; cover and cook 3 minutes.

Stir in Swiss chard leaves; cover and continue cooking until stems and leaves are tender, about 4 minutes. Serve immediately.

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Lemon Chicken with Potatoes & Artichokes

Serves: 6

Ingredients

  • 6 small red-skinned potatoes, scrubbed and quartered
  • 1 large red bell pepper, seeded and thinly sliced
  • 6 – 5-oz boneless, skinless chicken breasts
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 2 cups reduced-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons arrowroot starch
  • 12 oz package frozen artichokes, thawed
  • 3 tablespoons chopped fresh dill, plus additional for garnish

Directions

Season chicken with salt and black pepper. In a large skillet with a cover over medium-high, heat 1 tablespoon oil. Add chicken and cook for about 1-2 minutes on each side to quickly brown. Remove chicken pieces to a plate.
Reduce skillet heat to medium-low and add the remaining oil and garlic; cook for 1 minute, until lightly browned and fragrant. Add the potatoes and peppers and cook for about 4 minutes, until the potatoes begin to brown.

In a small bowl combine the lemon juice, yogurt and arrowroot and whisk until smooth. Stir yogurt mixture into the skillet. Stir in artichokes and dill. Return chicken pieces to the skillet, nestling them on top of the vegetable mixture.

Cover the skillet and cook for 30 minutes, until the artichokesand potatoes are tender and the sauce is thickened.

Serve chicken and vegetables with the sauce and garnish with additional dill.

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Whole-Wheat Pizza

Halloumi cheese originated in Cyprus and, subsequently, gained popularity throughout the Middle East region. The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavor.

Ingredients

  • 2 tablespoons olive oil, plus more for baking sheet
  • 1 cup cherry tomatoes
  • 1 clove garlic, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 1 pound homemade or store bought whole-wheat pizza dough at room temperature, recipe below
  • 1 cup (4 ounces) haloumi or feta or ricotta salata cheese
  • 2 tablespoons pine nuts
  • 2 cups baby arugula
  • 1 tablespoon red-wine vinegar
  • 1/4 cup pitted kalamata olives, coarsely chopped

Directions

Preheat oven to 450 degrees F.  Oil a pizza pan.

Place tomatoes, garlic and 1 tablespoon oil in a food processor; season with salt and pepper. Pulse 3 to 4 times until ingredients are incorporated but chunky.

Place the dough in the pizza pan. Using your hands stretch the dough until it covers the surface of the pan.

Spread tomato sauce evenly over the dough, leaving a 1-inch border all around. Top with cheese and pine nuts; season with salt and pepper.

Bake until the crust is golden, 15 to 20 minutes.

Toss arugula with vinegar and 1 tablespoon oil; season with salt and pepper. Sprinkle arugula and olives over baked pizza. Cut into serving pieces.

Quick Whole-Wheat Pizza Dough

Makes 2 one pound loaves.

Ingredients

  • 1/2 cup warm (115 degrees) water
  • 2 packets (1/4 ounce each) active dry yeast
  • 1/4 cup olive oil, plus more for the bowl
  • 2 tablespoons sugar
  • 2 teaspoons coarse salt
  • 2 cups all-purpose flour, plus more for kneading
  • 2 cups whole-wheat flour

Directions

Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.

In the bowl with the yeast, whisk in the sugar, oil and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to the oiled bowl; brush top of dough with oil.

Cover the bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.

Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.

Use one ball of dough for the pizza above and freeze the second dough for another time.


vegetarian-food-pyramid

Vegetarian dishes can shine as the main attraction, especially when using fresh and flavorful ingredients. Use spices and herbs often, add lots of flavor with grains and beans, include good fats to carry flavors and salt to bring them together. Roasting vegetables also make them delicious.

It can be challenging to serve healthy meals on a budget. Meatless meals are built around vegetables, beans and grains instead of meat, which is more expensive. You may be able to save money by going meatless once or twice a week. In addition, meatless meals offer health benefits. A plant-based diet, which emphasizes fruits, vegetables, grains, beans, legumes and nuts, is rich in fiber, vitamins and other nutrients. This kind of healthy eating is the central theme of the Mediterranean diet — which limits red meat and emphasizes fruits, vegetables, legumes, whole grains and healthy fats — and has been shown to reduce your risk of heart disease and other chronic conditions.

Plan some meals that feature entrees you like that are typically meatless, such as lasagna, soup or pasta. Occasionally, try substituting protein-rich foods for meat in your favorite recipes, such as, using beans and legumes in casseroles, salads, burritos and tacos. The following recipes show you that meatless dinners can be good tasting. Give then a try.

Dinner 1: Potato Vegetable Skillet Cake and Green Bean Mushroom Casserole

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Vegetable and Potato Skillet Cake

Ingredients

  • 3/4 teaspoon dried Italian seasoning
  • 2 (8-ounce) russet potatoes, peeled, shredded and squeezed of excess moisture
  • 2 tablespoons olive oil
  • 2 parsnips, shredded
  • 2 large eggs, lightly beaten
  • 2 carrots, shredded
  • 1 teaspoon fine sea salt
  • 1/2 cup finely diced red onion
  • 1/8 teaspoon grated nutmeg
  • 1/4 cup unbleached all-purpose flour

Directions

In a large bowl, combine the vegetables and onion. Sprinkle with flour, salt, Italian seasoning and nutmeg and toss to coat. Stir in the eggs and mix in thoroughly..

Heat a 10 inch skillet over medium heat until hot. Add 1 tablespoon of oil. Pour in the vegetable mixture and press gently. Cook, running a spatula around the edges of the skillet occasionally, until the bottom is very brown, about 12 minutes.

Place a round platter upside down over the top of the skillet. Grasp sides of the skillet and platter with oven mitts and invert the potato cake onto the platter. Add the remaining tablespoon of oil to the skillet  and slide the potato cake back into the skillet (browned-side up) and continue to cook over medium heat, loosening the edges with a spatula and shaking the pan occasionally to loosen the bottom. Cook until the bottom is browned and crisp and cooked through, about 12 more minutes. Invert the skillet again to remove the potato cake. Cool 5 minutes before cutting into wedges.

veggie2

Green Bean Mushroom Casserole

Ingredients

  • 12 oz fresh green beans
  • 2 teaspoons olive oil
  • 2 oz mushroom blend, sliced (such as, shiitake and oyster mushrooms)
  • 6 oz cremini mushrooms, sliced
  • 1 cup thinly sliced shallots
  • 1 garlic clove, minced
  • 1/4 teaspoon sea salt
  • 1 teaspoon thyme
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons flour
  • 1/2 cup buttermilk
  • 1/2 cup low-sodium chicken broth
  • 2/3 cup shredded Italian Fontina cheese, divided
  • 1 1/2 tablespoons dried Italian bread crumbs

Directions

Preheat oven to 400°F.

Fill a large pot with water and bring to a boil. Add green beans and cook for 2 minutes. Drain and plunge into a large bowl filled with ice water; set aside for 5 to 8 minutes, then drain. Cut beans into 2-inch pieces.

In a large skillet on medium-high, heat oil. Add mushrooms and sauté for 3 to 5 minutes until mushrooms release their juices. Reduce heat to medium and add shallots, garlic, thyme, pepper and salt.

Cook, stirring constantly, until shallots become translucent, about 2 to 3 minutes. Sprinkle in flour; stir to coat. Slowly add buttermilk and continue to cook, stirring until buttermilk starts to thicken and mixture is creamy, 1 to 2 minutes. Stir in broth and green beans. When broth is absorbed, after 1 to 2 minutes, stir in 1/2 cup cheese.

Transfer mixture to a medium greased baking dish. Sprinkle bread crumbs and remaining cheese over the top. Cover with foil and bake for 15 to 20 minutes, until bubbling. Remove from the oven and let cool for 5 minutes

Dinner 2:  Butternut Squash Pie and Orange Beet Salad

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Butternut Squash Pie with Hazelnuts

Ingredients

  • 1 (3-pound) butternut squash, halved lengthwise, peeled and cut into 1-inch cubes or 3 cups cubed squash from the supermarket or one 16-oz package of frozen and defrosted cubed squash
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and pepper to taste
  • 1 yellow onion, thinly sliced
  • 2 tablespoons dry white wine
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1 egg, lightly beaten
  • 1 cup fresh breadcrumbs
  • 1 frozen 9-inch pie crust (in a pie pan)

Directions

Preheat oven to 400°F.

In a large bowl, mix squash with 2 tablespoons olive oil, salt and pepper. Arrange squash in a single layer on a large baking sheet. Roast, tossing occasionally, until squash is tender and golden brown, 25 to 30 minutes. Transfer to a large bowl and set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add onion and cook, stirring often, until browned, 7 to 9 minutes. Add wine and cook, scraping up any brown bits, for 1 minute more.

Add onion to the bowl with the squash and add Parmigiano Reggiano cheese, hazelnuts, egg, bread crumbs, salt and pepper and toss gently to combine. Transfer mixture to the pie crust, pat down lightly and bake until crust is golden brown and the filling is hot, about 40 minutes. Set aside to let cool for 10 minutes before slicing and serving.

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Beet, Orange & Burrata Salad

Burrata is a fresh Italian cheese made from mozzarella and cream.

Burrata Cheese

Burrata Cheese

Ingredients

  • 2 beets (about 11 oz), ends trimmed
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 teaspoon finely chopped fresh flat-leaf parsley leaves
  • 2 oranges
  • 2 tablespoons white or regular balsamic vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt, or to taste
  • Fresh ground black pepper, to taste
  • 5 cups (5 oz) baby arugula
  • 6 oz fresh burrata or fresh mozzarella cheese, broken into about 8 pieces

Directions

Position rack in the center of the oven and preheat to 425°F. Wrap beets in foil and roast in a baking pan until tender when pierced with a fork, about 1 hour. Set aside to cool. Peel and cut each beet into 12 slices.

Use a sharp knife to slice peel off the oranges. Cut each orange into 6 round slices.

Squeeze pieces of orange peel (there should be some flesh still attached) into a mixing bowl to yield about 2 tablespoons juice. Whisk in garlic, vinegar, 2 teaspoons water, oil, mustard, parsley, salt and pepper.

In a large bowl, toss arugula with 3 tablespoons orange vinaigrette. Divide among serving plates and top with oranges, beets and cheese. Drizzle with remaining vinaigrette.

Dinner 3: Pappardelle with Tomatoes and Almonds and Bibb Radish Salad

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Pappardelle with Tomatoes, Almonds and Parmesan

If your market doesn’t carry fresh basil this time of year, use 2 tablespoons of basil pesto instead.

Plum tomatoes are a good choice during the winter months.

Ingredients

  • 1 1/2 pounds plum (Roma) tomatoes, chopped
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried
  • 1/4 cup shredded basil leaves or 2 tablespoons basil pesto
  • 1 small fresh hot red chile, minced
  • Salt
  • Freshly ground pepper
  • 1 pound dried pappardelle pasta
  • 1/4 cup chopped almonds
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

In a large bowl, combine the tomatoes with the vinegar, olive oil, shallots, oregano, basil and chile and season with salt and pepper. Let stand at room temperature for 1 hour.

In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add the pasta to the tomato mixture and toss. Mix the almonds and Parmigiano together, sprinkle over the pasta and serve right away.

Bibb and Radish Salad with Buttermilk Dressing

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Ingredients

  • 3 heads of Bibb lettuce, leaves torn
  • 8 radishes, thinly sliced
  • 1/3 cup snipped fresh chives
  • 2 tablespoons mayonnaise
  • 1/3 cup buttermilk
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper

Directions

In a large bowl, toss the lettuce with the radishes and chives. Chill until ready to serve.

In a small bowl, whisk the mayonnaise with the buttermilk and vinegar.

Gradually whisk in the olive oil and season with salt and pepper.

Just before serving, drizzle the dressing over the salad and toss well.

Dinner 4: Tomato Risotto and Broccolini with Lemon Crumbs

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Tomato Vegetable Risotto

Ingredients

  • 32 oz carton lower-sodium vegetable broth
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 red onion, chopped
  • 2 cups Arborio rice
  • 28 oz container diced Italian tomatoes, drained and liquid reserved
  • 1/2 cup dry white
  • 1 box (10 oz) frozen corn kernels, defrosted
  • 1 box (10 oz) frozen green beans, defrosted
  • 2 ounces finely grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • Salt and Pepper to taste

Directions

Put the reserved tomato juice and the vegetable broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby.

Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion, a generous pinch of salt and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the drained diced tomatoes and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.

Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry.

After the rice has cooked about 15 minutes, stir in the defrosted corn and green beans. Continue adding broth until it is all used.

You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done.  Stir in the basil and Parmesan and remove from the heat. Serve in wide pasta bowls.

veggie8

Broccolini with Lemon Crumbs

Ingredients

  • 2 slices of country white bread, torn
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon finely grated lemon zest
  • Salt
  • 2 bunches Broccolini (8 ounces each) or broccoli rabe (rapini), ends trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 small shallot, very finely chopped
  • Lemon wedges, for serving

Directions

Bring a large pot of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry with paper towels.

In a food processor, pulse the bread until large crumbs form.

In a large skillet, melt the butter. Add the breadcrumbs and cook them over moderate heat, stirring constantly, until golden. Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool.

In the same skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the broccolini, season lightly with salt and cook, stirring occasionally, until the broccolini is lightly browned in spots, about 4 minutes. Transfer the broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.

Dinner 5: Stuffed Shells and Green Bean Slaw

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Cheese Stuffed Shells with Roasted Red Pepper Sauce

Ingredients

SAUCE:

  • 3 cups canned Italian tomatoes
  • 12 oz roasted red bell peppers (from a jar packed in water), drained, patted dry and roughly chopped
  • 1 garlic clove, chopped
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Fresh ground black pepper, to taste
  • 1/2 cup packed parsley sprigs, roughly chopped, plus extra for garnish

SHELLS:

  • 1 1/2 cups frozen corn, defrosted
  • Olive oil cooking spray
  • 30 large pasta shells
  • 1 1/2 cups ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • 3 oz grated Parmesan cheese
  • 1 large egg, lightly beaten
  • Fresh ground black pepper, to taste
  • 3 oz mozzarella cheese, shredded

Directions

Prepare sauce:

In a medium saucepan, combine tomatoes, roasted peppers, garlic, rosemary, oregano, red pepper flakes and black pepper. Bring to a simmer on medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally. Transfer to a blender and add parsley. Remove plastic center from blender lid to allow steam to escape, hold a kitchen towel loosely over the opening and purée.

Preheat oven to 350°F. Meanwhile, prepare pasta shells according to package directions, cooking until just al dente. Drain thoroughly and place on clean kitchen towels.

In a large bowl, combine ricotta, Parmesan cheese, basil, chives, egg and corn. Season with black pepper.

Spread 1 cup sauce on the bottom of a 9×13-inch baking dish that has been coated with olive oil cooking spray. Fill pasta shells with about 1 rounded tablespoon of ricotta mixture and place in the baking dish, stuffed side up. You may have a few extra shells that do not fit in the baking dish.

Cover shells with remaining sauce and mozzarella. Bake, uncovered, for 30 minutes or until the sauce is bubbling. Let cool for 10 minutes, garnish with additional parsley and serve.

Beekman Boys

Green Bean Slaw

Ingredients

  • 1 1/4 pounds thin green beans
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 cup plus 1 tablespoon cider vinegar
  • 2 1/2 tablespoons water
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon celery seeds
  • 1 medium carrot, cut into fine julienne
  • 1 medium parsnip, cut into fine julienne
  • 1 red bell pepper, cut into fine julienne
  • 1/2 small red onion, thinly sliced
  • A few dashes of Worcestershire sauce and hot sauce
  • Salt and freshly ground black pepper

Directions

In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry. Slice the green beans lengthwise, if they are not thin.

In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat, about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion and toss until warmed through, about 1 minute.

Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Serve warm or at room temperature.


 

groceryFrom the 1940s on, the children of Italian immigrants could be found in all regions of the U.S., in almost every career and in nearly every walk of life. My parents were born in Elizabeth, NJ and my father lived in the Italian section of the city, called Peterstown. This section of the city was home to Italian grocery stores, produce stands, meat markets, fresh fish markets and poultry stores. When he married my mother, they moved to another part of the city.

As a child, I remember my father taking me shopping with him on Saturday mornings, where we would go to many of the Italian shops in Peterstown. He would purchase meat, chicken, cheese, bread and Italian cold cuts. I remember being overwhelmed by all the products that were crowded on to the shelves in those tiny stores. My father would stop and talk to many of his friends along the way and visit his relatives who still lived in Peterstown. On these excursions, he always bought me an Italian Ice at Di Cosmos’ store, a landmark in the area.

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Grocery stores were among the first businesses opened in the early Italian immigrant settlements, providing the staples of Italian cuisine: e.g., olive oil, pasta and canned tomatoes. But traditional Italian markets and delis served more than just the shopping needs for the Italian immigrants. They were also community centers, substitutes for the piazza, that is, places where Italians could meet friends and paesani (fellow townspeople), exchange news and speak some Italian.

Traditional markets were more likely to sell local and Italian American products than imported (cold cuts, cheese, oil) and more likely to sell reasonably priced products than the more exclusive labels at the upscale markets.

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However, in the 1980s Italian brands such as, De Cecco pasta from Abruzzo, bottles of Coltibuono Olive Oil from Tuscany and Chianti Ruffino wines began appearing in the Italian markets. Many older markets also diversified their inventories by carrying other ethnic foods as well. “A1″ in San Pedro, for instance, carried many products for Croatians as well as for Italians; “Bay Cities” in Santa Monica carried many Greek and Middle Eastern foods; “Sorrento” also served Italian Argentines and other Latin Americans.

The memorabilia on the walls: family photos, posters of World Cup Italian Teams, Italian or regional maps, a portrait of the Pope and tourist posters of Italy, would often identify a market as a more established Italian immigrant locale.

New York

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Successive waves of Italian immigration beginning a century and a half ago have blessed New Yorkers with the country’s best collection of Italian markets. While many of these shops can be found right in Manhattan, others are located in Brooklyn, Queens and the Bronx. If you need to find an obscure pasta shape, this is your place. Choose among two dozen types of canned Italian tomatoes to make the sauce. A rainbow of Italian olive oils can also be found, as do seasonal items, like fresh black truffles and fresh porcini mushrooms. Additionally, a cured meat department, usually in the back of the store, offers hard-to-find cold cuts like culatello, a cured ham and other types of salamis.

In 1940, when Mayor Fiorella LaGuardia wanted to get pushcarts off the streets, he created a string of indoor markets, of which the Arthur Avenue Retail Market was one and is one of the few remaining today. Some stalls specialized in veal and variety meats, such as tripe and calf’s liver, while other stalls sold dried pastas and southern Italian prepared foods,that included pizzas, pastas and seafood salads.

Philadelphia

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The Italian Market is the popular name for the South 9th Street Curb Market, an area of South Philadelphia featuring many Italian grocery shops, cafes, restaurants, bakeries, cheese shops, butcher shops, etc. The Italian Market, frequently referred to simply as 9th Street, had its origins as a marketplace in the late 19th and early 20th centuries.

This area, outside the original boundaries of Philadelphia, was an area where the immigrants settled. Italian immigrants began to move into the area around 1884, when Antonio Palumbo began receiving Italian immigrants into his boardinghouse. Shops along 9th Street opened up shortly afterward to cater to the new Italian community and they have remained in the area to this day, with many of the present vendors tracing the founding of their businesses back to the first decade of the 20th century.

Cleveland

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In its earliest days, Gallucci’s was as much a neighborhood grocer as it was an “Italian” store. Starting with a wooden cart, founder Gust Gallucci first opened a shop on Cleveland’s West Side — then, during the mid-1920s, the family moved to Cleveland’s Haymarket District. Close to the city’s produce district, Gallucci’s also served the sprawling immigrant neighborhood on Cleveland’s Near East Side, once called Big Italy.

Gallucci’s grew into a gathering place for newcomers from Italy. There, shoppers and clerks spoke the language of the old country, even though the Italian spoken was broken into scores of regional dialects. More importantly, they could find familiar products unavailable in most other stores — fresh or dried pastas, fat links of sausage, imported cheeses, olive oils and vinegars and familiar table wines.

Chicago

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The Graziano grocery business dates back, approximately, to the same year the Italian Superior Bakery opened on Western Avenue, about 1933, but it was part of the Italian community on Grand Avenue. The business was founded by Jim Graziano, who immigrated to the States in 1905 from Bagheria, a town on the northern coast of Sicily.

The first Jim Graziano left the business to his sons, Fred and Paul, and now Fred’s son and grandson, both named Jim, are keeping the business alive and well. J.P. Graziano Grocery Co. has for some time been a wholesaler and an importer specialising in Italian foods and, as such, is well-known in local food industry circles. Specialties include olives, cheese, large sausages and baccalà (dried codfish).

Indianapolis

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Italian immigrants, John Bova Conti and his wife Josie, operated the J. Bova Conti Grocery at 960 S. East Street. According to, Indianapolis Italians, by James J. Divita (Arcadia Publishing, 2006), Josephine Mascari, a widow, and her son, Tommaso, were experiencing hardships in operating their grocery on Virginia Avenue. John Bova Conti moved in to run the store and ended up marrying the widow. It was not until the 1920s that they rented a small, wood-frame grocery with an adjacent residence. Signs on the store and visible goods, included Wonder and Yum Yum bread, fruit, macaroni, olives, cheese, Coca-Cola and East End Dairy products.

The store’s business ledger for 1924 through 1927 (housed at the Indiana Historical Society) indicates that many products were imported from Italy and distributed to other stores around the state. According to author Divita “After visiting relatives in Indianapolis, customers from smaller towns would stop at Bova Conti’s to buy 20 pounds of dry pasta to last them for a month. Among the store’s attractive prices were one gallon Berio olive oil, $3; one bottle, Florio Marsala, $2.25; five pounds, Sicilian caciocavallo cheese, $3.75 and one case Brioschi, 75 cents.”

Hibbing

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Guilio Forti was one of thousands of Italians who immigrated to Minnesota’s Iron Range in the early 1900s hoping for a better life. But Guilio, already 50, was too old to work in the mines as others did. So he put the skills he’d learned as a baker in Rome to work and started Sunrise Bakery in 1913. From their North Hibbing location, the Forti family distributed Italian and Vienna bread by horse-drawn carriages to the mines.

Each generation contributed new ideas and products to the business. Guilio’s son, Vincent, added mechanization and a line of pastries, donuts and cakes. Vincent’s son, Thomas, together with his wife, Mary, created a deli that featured imported delicacies and foods long cherished by the Iron Range’s diverse immigrant population. And now their son, Tom—the fourth generation Forti—is helping Sunrise bring its Italian entrees, pastas, sauces and other ethnic specialties to locations throughout Minnesota.

New Orleans

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Not only had Sicilians established roots in the French Quarter, but those seeking to farm the land moved upriver from the city, to Kenner. These men were called “truck farmers,” because their land was far enough away from the city that they had to haul their crops in by wagon, later trucks. They would sell their produce in the Farmer’s Market, stopping for lunch at one of the groceries along Decatur Street. The groceries would lay out cold antipasti spreads during the day to sell for lunch.

In 1906, Salvatore Lupo opened the Central Grocery at 923 Decatur Street. He began to combine some of the antipasti items, such as mortadella, cheese, ham and olive salad, on loaves of round Italian bread, creating the now-famous Muffuletta sandwich. The truck farmers could pick up a muffuletta and, essentially, eat their antipasti as a sandwich on the return drive to Kenner. Other groceries and restaurants picked up on the muffuletta, which became a New Orleans institution, second only to the po-boy.

Colorado

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in the 1880s, at twenty years of age, Carl L. Stranges immigrated to the United States from Italy. After his arrival in the United States, he moved to Grand Junction and resided there his whole life. Carl Stranges opened his grocery store in the southwestern portion of the downtown area, often referred to as “Little Italy”, due to the concentration of Italian residents and Italian-owned businesses in the area.

Three other grocery stores and an icehouse were located within a two-block area of the Stranges store. Carl Stranges owned and managed the grocery until shortly before his death in 1942. He willed the store to his niece and her husband who continued to operate the store until 1963.

Stockton

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Italian immigrants owned and operated groceries and delis in Stockton, CA just as they did across the country. Genovese immigrants, Joseph & Emilio Silva, operated a grocery store on Main and East Streets from 1890-1925 and a number of their wholesale providers were also Italian. Caesar Gaia, born in 1892 near Torino, left home at the age of seventeen to follow his brother Frank who left for California years earlier.

Gaia first worked on a ranch in Gilroy before moving to Stockton in 1914. He, along with Louis Delucchi, bought E. Fontana’s Ravioli Factory which later became the site of Gaia & Delucchi at 320 East Market St. The grocery featured ravioli, salami and other Italian specialities for their customers in San Joaquin county.

Los Angeles

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The first Italian to arrive in Los Angeles was known to be Sardinian-born, Giovanni Leandri, in the 1820s. He operated a shop on Calle de los Negros, an alley situated near Old Chinatown. Many of the first wave of Italian immigrants lived in boarding houses in the area around what is now part of the Arts District and Civic Center. In the 1890s, Italian-Americans bought homes and opened businesses in El Pueblo, Sonora Town, Dogtown, Lincoln Heights, Solano Canyon and Victor Heights.

The corner of College Street and Broadway has been home to Little Joe’s since 1927.  Little Joe’s began as the Italian-American Grocery Company, established at Fifth and Hewitt, by Charley Viotto in 1897. The deli counter evolved into a full-fledged restaurant, named after, then, co-owner Joe Vivalda.

Cooking From The Italian Deli

The hero sandwich is one of the standout achievements of Italian-American cuisine. Taking a French baguette — which became faddish in Italian-American bakeries around 1920 — and loading it up with cold-cuts, produced a final product that was as American as it was Italian, though nothing like it had ever been seen in the Old Country before.

There were also hot versions that often included fried meat cutlets, fried calamari, eggplant parm and the great Italian-American invention –  meatballs. The heroes were aimed at working men who needed thousands of calories to fuel their back-breaking work. The hero/sub/grinder/hoagie is here to stay and will be a main feature at parties on Super Bowl Sunday, next month.

Italian Hero

Sal, Kris, & Charlie's Deli 33-12 23rd Avenue Astoria, NY

Ingredients

  • 1/2 large onion, thinly sliced
  • One 12-inch loaf soft Italian bread
  • 5 tablespoons red wine vinegar
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/4 pound deli-sliced provolone cheese
  • 1/4 pound deli-sliced Genoa salami
  • 1/4 pound deli-sliced boiled ham
  • 1/4 pound deli-sliced mortadella
  • 1/4 pound deli-sliced capicola
  • 1/2 head iceberg lettuce, finely shredded
  • 1/4 to 1/2 cup sliced pickled pepperoncini
  • 3 plum tomatoes, thinly sliced
  • 1 teaspoon dried oregano

Directions

Soak the onion slices in a large bowl of cold water for 15 minutes.

Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half.  Season with salt and pepper.

Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.

Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

Antipasto Salad

grocerysalad

Ingredients

  • 1 large head iceberg lettuce, coarsely chopped
  • 1 (1-inch) slice (about 1/2 pound) deli ham, cut into cubes
  • 1 (1-inch) slice (about 1/2 pound) turkey breast, cut into cubes
  • 1 (1-inch) slice (about 1/2 pound) deli hard salami, cut into cubes
  • 1 (1/2-inch) slice (about 1/2 pound) provolone cheese, cut into cubes
  • 1 (16-ounce) jar peperoncini, drained
  • 1 (6-ounce) can pitted black olives, drained
  • 1 (7-ounce) jar roasted red peppers, drained and cut into 1/2-inch strips
  • 1 pint grape tomatoes, cut in half
  • 1 cup Italian dressing

Directions

In a large bowl, combine all ingredients except the dressing; mix well. Add dressing and toss until well coated. Serve immediately.

Chicago Italian Beef Sandwiches

grocerybeef

Ingredients

The beef
1 boneless beef roast (sirloin or round), about 3 pounds with most of the fat trimmed off

The rub

  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper

The juice

  • 6 cups of hot water
  • 4 cubes of beef bouillon 

The sandwich

  • 10 soft, hoagie rolls, sliced lengthwise but hinged on one side or a loaf of Italian bread 
  • 3 medium-sized green bell peppers
  • 1 tablespoon olive oil
  • 1 cup hot giardiniera

Directions

Mix the rub in a bowl. Coat the meat lightly with vegetable oil, sprinkle the rub generously on the meat and massage it in. There will be some left over. Do not discard it; it will be used in the juice.

Put a rack just below the center of the oven and heat the oven to 325°F.

Pour the 6 cups of water into a pan and heat it to a boil on the stove top. Dissolve the bouillon in the water. Add the remaining rub to the pan.

Pour the water mixture into a 9 x 13″ baking pan. Place a meat rack in the pan. Place the roast on top of the rack above the juice. Roast until the interior temperature is about 130°F for medium rare, about 40 minutes per pound.

While the meat is roasting, cut the bell peppers in half and remove the stems and seeds. Rinse and cut into 1/4″ strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom of the pan, about 1 tablespoon. When they are getting limp and the skins begin to brown, in about 15 minutes, they are done. Set aside at room temperature.

Remove the roast from the oven. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, and place it in the coldest part of the refrigerator. Let it cool for a few hours or long enough for the meat to firm up. This will make slicing easier. Chill the juice, too, in a separate container. Slice the meat against the grain as thin as possible.

Taste the juice. If you want, you can thin it with more water or make it richer by cooking it down on top of the stove. In Chicago beef stands, it is rich, but not too concentrated. Then turn the heat to a gentle simmer. Soak the sliced meat in the juice for about 1 minute at a low simmer.

To assemble the sandwich:

Start by spooning some juice directly onto the bun. Then layer on the beef, generously. Spoon on more juice. Top it with bell peppers and giardiniera. Serve with plenty of napkins.

Deli Style Italian Meatball Subs with Peppers

grocerymeatball

2 servings

Ingredients

  • 6 large meatballs, cooked (recipe below)
  • 1 1/2 cups Marinara Sauce
  • 3/4 cup shredded provolone
  • 1 (6.7-ounce) jar Italian Sliced Sweet Peppers, drained
  • Loaf of Italian bread or 2 hoagie rolls

Directions

Heat meatballs in the marinara sauce in a large saucepan over medium heat.

Fill rolls with meatballs (3 per sandwich). Top with shredded provolone and peppers. Serve immediately.

Italian Deli Meatballs

Ingredients

  • 2 loaves stale Italian bread (at least 2 days old), cubed
  • 2 cups milk
  • 3 eggs
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup fresh Italian flat-leaf parsley, chopped
  • 2 tablespoons chopped fresh basil
  • 1 cup grated Romano cheese
  • 2 pounds ground beef
  • 2 pounds ground veal
  • 2 pounds ground pork

Directions

Preheat the oven to 350˚ F.

In a large bowl, combine cubed bread, milk and beaten eggs. Mix thoroughly until the bread absorbs the liquid. Add garlic, salt, pepper, parsley, basil and Romano cheese.

Add beef, veal and pork. Mix until fully combined. Roll into balls and place on parchment paper lined baking sheets. Bake for 30 minutes.

Makes about 40 meatballs.

Italian Cheese Cake

grocerycake

Ingredients

  • 3 ½ cups of ricotta cheese, drained overnight
  • 1/4 cup of all-purpose flour
  • Pinch of salt
  • 1 lemon zested
  • 1 orange zested
  • 1 teaspoon of vanilla
  • 4 eggs, beaten
  • 1 cup of sugar

Directions

Mix all ingredients thoroughly in an electric mixer with the paddle attachment. Pour in a 9 inch spring form pan.

Bake in a 350 degree F oven for 45 minutes to 1 hour until firm. Refrigerate overnight. Remove cake from the pan and cut into serving pieces.


wintersalad

This is not the season for cold potato salad or any other cold salad when you are trying to warm up. Then again, forget any memory of overcooked, withered spinach salads adorned with hard-boiled eggs and greasy bacon dressing. Good warm salads are filled with delicious flavors and appealing textures. The first key to a great warm salad lies in learning to barely wilt the greens, so that the warm vinaigrette brings all the flavors together but doesn’t make the salad soggy. The second key lies in the complementary combination of ingredients.

When a dressing is warm, it has a more pronounced flavor than when it’s cold, plus the heat really brings out all the flavors of the salad. You have to be careful when you dress the greens, though, because you want them to be just slightly wilted.

You can accomplish this in several ways.

Heat the dressing in a pan. Then pour the warm vinaigrette over the bowl of greens, add the garnishes and toss. This method work well with hardier greens like spinach, escarole and kale. You can wilt mesclun this way, too; just dress the greens a little more lightly and serve them immediately.

Or you can arrange the raw greens on serving plates, top with just cooked shrimp or chicken and then drizzle the hot dressing over all. This method is better when the greens are particularly tender, like mizuna or mesclun. Whichever wilting method you choose, just remember you don’t want to fully cook the greens, so don’t put them directly into a hot sauté pan. Don’t wilt the greens until you’re ready to serve them; this type of salad looks and tastes best when freshly dressed.

wintersalads3

Warm Spinach Salad with Cannellini Beans and Shrimp

Serves 4

Ingredients

  • 1/2 pound baby spinach (7 cups)
  • 3 slices of bacon, cut crosswise into 1/2-inch strips
  • 1 pound shelled and deveined large shrimp
  • Kosher salt and freshly ground pepper
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 small shallot, minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar

Directions

Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Remove to a paper towel lined plate with a slotted spoon.

Drain off all but 1 tablespoon of the bacon fat. Season the shrimp with salt and pepper and cook it in the pan with the bacon fat over moderately high heat until barely pink, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Pour the shrimp and beans onto the bed of spinach.

In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and garnish with the bacon. Serve immediately.

wintersalads4

Warm Winter-Vegetable Salad

Serves 4

Ingredients

  • 1 small red onion, cut into 1/2-inch wedges
  • 1 small sweet potato (about 8 ounces), cut into 1-inch pieces
  • 1 carrot, peeled and cut into 3/4-inch pieces
  • 1 parsnip, peeled and cut into 3/4-inch pieces
  • 1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
  • 1 small beet, peeled and cut into 3/4-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 cup walnuts
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons chopped flat-leaf parsley
  • 1 ounce feta, crumbled (1/4 cup)

Directions

Preheat the oven to 425°F.

In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil.

Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.

Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.

In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper.

Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

wintersalads1

Warm Chicken Salad with Green Beans, Almonds and Dried Cherries

Serves 4

Ingredients

  • 3 tablespoons olive oil
  • 1 pound chicken breast cutlets (about 6)
  • Coarse salt and ground pepper
  • 1/2 pound green beans, trimmed
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon apricot jam
  • 1 tablespoon Dijon mustard
  • 5 ounces baby arugula
  • 1 head radicchio, cored and shredded
  • 1/3 cup dried cherries
  • 1/4 cup sliced almonds

Directions

In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until cooked through, about 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.

In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.

Make dressing: In a small bowl, whisk together vinegar, jam, mustard and remaining 2 tablespoons oil; season with salt and pepper.

In a large bowl, toss arugula and radicchio with half the dressing. Divide salad among four plates; arrange chicken, green beans, cherries and almonds on top. Drizzle with remaining dressing; serve immediately.

wintersalads2

Spinach Salad with Salmon

4 Servings

Ingredients

  • 4 skinless salmon fillets, (6 ounces each)
  • Coarse salt and ground pepper
  • 10 ounces baby spinach
  • 1 pint grape tomatoes, halved
  • 3/4 cup crumbled blue cheese (3 ounces)
  • 1/4 cup pecans
  • 1/4 cup Balsamic-Rosemary Vinaigrette

Balsamic-Rosemary Vinaigrette

  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove
  • 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
  • 2 tablespoons water
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup extra-virgin olive oil

Directions

For the Vinaigrette

In a blender combine vinegar, mustard, garlic, rosemary, water, salt and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

For the Salmon

Heat broiler, with rack set 4 inches from the heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.

Divide spinach and tomatoes among serving plates. Top with salmon, blue cheese and pecans. Drizzle with some of the vinaigrette. Pass the remaining dressing with the salad.

wintersalad3

Steak and Potato Salad

Serves 4

Ingredients

  • 1 1/2 pounds small potatoes, halved
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 pound sirloin steak (about 1 inch thick)
  • 1 heart romaine lettuce, chopped (about 3 cups)
  • 5 ounces baby arugula
  • 2 tablespoons fresh lemon juice, plus wedges for serving
  • 1/3 cup shaved Parmesan (1 ounce)

Directions

Preheat oven to 450 degrees F. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, about 20 minutes.

Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and medium-rare, 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board; let rest 5 minutes, then thinly slice against the grain.

In a large bowl, combine romaine and arugula. Add potatoes, lemon juice and 2 tablespoons oil and toss to combine.

Top salad with steak and Parmesan and serve with lemon wedges.


veneto cover

Veneto includes the eastern part of the Po Valley and, to the north, a part of the Dolomites. Venice ruled for centuries over one of the largest and richest maritime republics and trade empires in the world. After the Napoleonic Wars and the Congress of Vienna, the Republic was annexed by the Austrian Empire, until it was ceded to the Kingdom of Italy in 1866, as a result of the Third Italian War of Independence. Besides Italian, most inhabitants also speak Venetian. Veneto is, today, one of the greatest immigrant-receiving regions in the country, the most recent of whom are Romanian, Moroccan and Albanian.

The regional capital is Venice. Other important cities are: Verona, Padua, Vicenza, Treviso, Rovigo and Belluno.

Treviso Piazza

Treviso Piazza

Numerous and important Roman traces can be found in this region: the best known example is the Arena of Verona. In the area around Venice, Byzantine influences are visible (St. Mark and the Cathedral of Torcello) and there are many outstanding examples of Romanesque and Gothic art. The Renaissance palaces are still numerous. In Venice, the Academy Galleries house the major collections of Venetian paintings from the years 1300 to 1700; while the Guggenheim collection exhibits international works of contemporary art, as does the National Gallery of Modern Art.  The Correr Museum is reserved for the Renaissance masterpieces.

Venice Canals

Venice Canals

In Verona, the Civic Museum of Art, is devoted to Verona painters. Padua has the famous Scrovegni Chapel with its Giotto’s frescoes, the Civic Museum and the Botanic Garden, the oldest in Europe. In Treviso, there is the Museum of the Casa Trevigiana with its modern furniture and sculptures.

Take a tour of Veneto via the video below.

Cuisine is a very integral part of the culture of Veneto and the region is home to some of the most recognizable dishes, desserts and wines in Italian, European and World cuisine.

Veneto is an important wine-growing area and produces: Soave, Bardolino, Recioto, Amarone, Torcolato, Prosecco, Tocai Rosso, Garganega, Valpolicella, Verduzzo, Raboso, Moscato, Cabernet Franc, Pinot Nero, Pinot Grigio, and Merlot varietals. Homemade wine making is widespread. After making wine, the alcohol of the pressed grapes is distilled to produce grappa or graspa, as it is called in the local language.

Veneto Vineyards

Veneto Vineyards

Prosecco is a dry sparkling wine. It is made from a variety of white grapes of the same name, which is traditionally grown in an area near Conegliano and Valdobbiadene, in the hills north of Treviso. The name, Prosecco, is derived from the northern Italian village of Prosecco, where this grape variety is believed to have originated. Around the holidays, I like to make pre-dinner drinks with Prosecco and different fruit flavors. My family looks forward to this special drink.

Spritz, in the Venetian language also called “spriss” or “spriseto” depending on the area, usually consists of 1/3 sparkling wine and 2/3 Aperol. Campari or gin may also be used.

The cheeses of Veneto include: Asiago (PDO), Piave (PDO), Monte Veronese (PDO), Morlacco and Grana Padano (PDO). The sopressa vicentina (PDO) is an aged salami, cylindrical in shape and prepared with raw, quality pork meat. It may or may not include garlic in its ingredients and comes in medium and large sizes. Prosciutto Veneto Berico-Euganeo (PDO) is obtained from the fresh meat of a top breed of adult hogs. The aroma is delicate, sweet and fragrant.

Treviso Radicchio

Treviso Radicchio

Radicchio rosso di Treviso (PGI) is a vegetable with a faintly bitter taste and a crunchy texture. The production area encompasses many town districts in the provinces of Treviso, Padua and Venice. The radicchio, Variegata di Castelfranco (PGI, has a delicate and slightly sweet taste and a crunchy texture. Veronese Vialone Nano Rice from Verona (PGI) is a type of rice with short, plump grains, which have a creamy consistency when cooked. They are commonly used in risotto dishes and have a high starch content. The Bean of Lamon (PGI) is particularly prized for its delicate flavor and extremely tender skin. The White Asparagus of Cimadolmo (PGI) has a characteristic scent and a very delicate taste. The White Asparagus of Bassano is a typical product of the northern part of the province of Vicenza. The San Zeno di Montagna (Verona) chestnut has Protected Geographical Status.

Tiramisù (a dessert made from mascarpone, coffee, Marsala wine, savoiardi and chocolate) originates from Veneto. Veneto is also home to a golden sweet bread, called Pandoro. This bread is produced in and around Verona according to an ancient recipe. Scalete, Pàndolo and Baicoli are all traditional sweets of the city.

Venetian Specialties

Veneto

Fritto Misto di Mare

Veneto1

The Italian phrase “fritto misto” roughly translates as “mixed fry,” and it encompasses all sorts of fried foods: meats such as sweetbreads, vegetables and even desserts. But in Venice the term almost always applies to the city’s famous frutti di mare—fruits of the sea. The chefs of Venice’s restaurants and cafés feel that frying is one of the best ways to showcase the impeccably fresh fish and seafood from the Adriatic Sea.

In Italy, fritto misto is nearly always served as a first course. In Veneto, bite-size pieces of fish, fried and served with a squirt of lemon juice are a very popular antipasto. A  Venetian fritto is rarely vegetarian, given the city’s available fish. Consequently, you can sample all manner of fresh tiny fish, miniature soft-shell crabs, shrimp and many more. Natives stop by a trattoria at sunset for a plateful; then stroll for a while before dinner.

To serve 6, you will need about 4 pounds of fish. Here are some suggestions: fresh sardines, anchovies, baby squid, baby cuttlefish, small crabs, shrimp and other assorted shellfish, tiny whiting, sole or whatever else you would like to include.

For the Batter:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup white wine
  • 1/4 cup seltzer or club soda

For Dredging:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Fritto Misto:

  • 4 cups vegetable oil, or a mixture of olive oil and vegetable oil
  • 1/2 pound medium shrimp, peeled
  • 1 pound cleaned squid, cut in 1/2 ­inch pieces
  • 1/2 pound bay scallops
  • 1 pound mussels, steamed and shucked
  • 1 pound smelts or sardines
  • Sea salt
  • Pinch of crushed red pepper for garnish, optional
  • Chopped parsley for garnish
  • Lemon wedges

Directions

Make the batter: Put the flour and salt in a small bowl and gradually whisk in the wine to obtain a smooth, lump free mixture. Rest 30 minutes. Add seltzer just before frying.

Near the stove, put the seasoned dredging flour in a shallow bowl. Place the finished batter next to it and an empty plate next to that. Put fish and other ingredients for frying and a paper towel lined baking sheet nearby.

Put oil in a large wide, deep pot and fasten a candy thermometer to the side. Heat oil to 375 degrees F.

Working in small batches, dip a few pieces of fish, first into the seasoned flour to coat lightly, then into the batter. Put battered pieces on the empty plate.

Slip a few pieces into the hot oil and fry 3 to 4 minutes, until golden. Remove with tongs or a wire spider and drain on the paper towel ­lined baking sheet. Hold the fried food in a warm oven while continuing to fry additional fish. Make sure to regulate the heat below the pan to keep oil at the correct temperature (adding too many pieces to the oil will cause it to cool.)

Remove pieces of batter from the oil between batches with a fine meshed skimmer.

As soon as you have enough to serve, pile it onto a warmed platter. Sprinkle with sea salt (and crushed red pepper, if desired). Garnish with parsley and lemon wedges. Continue to fry in small batches until all the fish is used. (Recipe adapted from the New York Times.)

Crespelle with Treviso Radicchio

veneto7

The delicate flavor of the béchamel contrasts with the bitter taste of the radicchio, making a balanced and delicious dish.

4 Servings

Ingredients

Crepes

  • 4 ½ oz all-purpose flour
  • 1 cup milk
  • 3 eggs
  • 1 oz butter, plus 2 tablespoons melted butter
  • 1 pinch salt

Filling

  • 1 ¾ lb radicchio from Treviso
  • 3 tablespoons oil
  • Salt and pepper to taste
  • 1 clove of garlic, minced
  • White wine
  • 2 egg yolks
  • 7 oz diced Italian Fontina cheese
  • Grated Parmigiano Reggiano cheese

For the Bechamel Sauce

  • 4 cups milk, room temperature
  • 4 cups chicken or vegetable broth
  • 3 oz butter
  • 3 oz all-purpose flour
  • 1/2 teaspoon salt

Directions

Prepare the crepes:

In a small saucepan, melt the butter without letting it brown. Then remove it from the heat and let cool. Reserve 2 tablespoons for brushing the pan and add the remainder to the bowl where you will mix the crepe batter.

Add the flour, eggs and a pinch of salt in  the bowl with the melted butter. Whisk together until you have a smooth, fairly dense batter. Add the milk, slowly, while whisking. You should have a smooth batter without lumps. Let rest for 20 minutes.

Heat a nonstick pan or crepe griddle. Once hot, brush the pan with the reserved melted butter. Use a ladle to add enough batter to cover the entire pan. Try to make the thickness even across the pan.

When the crepe begins to separate itself from the pan, flip the crepe quickly using a spatula and cook the other side. Once you have cooked both sides, place the crepe on a kitchen towel or on paper towels. Continue making crepes until you have finished the batter. Let cool slightly before filling.

Prepare the béchamel sauce:

Put a fairly large pot over low heat. Add the butter and let it melt. Be careful not to burn or brown it.

Sift the flour and add it to the butter with the salt. Mix using a whisk to make a smooth, uniform mixture, known as a roux. Continue cooking the roux until it is slightly golden, while whisking.

Add the milk and broth to the roux, a little at a time, and mix with a whisk. Be careful not to let any lumps form. Bring the sauce to a boil and continue cooking to thicken it. Remove the pot from the heat.

Prepare the filling:

In the meantime, wash and cut the radicchio into very small pieces. Add the oil to a sauté pan and heat.

Once hot, add the radicchio, salt, pepper, garlic and a little bit of white wine. Sauté for a couple of minutes.

Then add the egg yolks, Fontina cheese and the sautéed radicchio.

Assemble for baking:

Place a layer of crepes in a baking dish and cover with some of the radicchio sauce; repeat the layers ending with a layer of crepes. Sprinkle the top with grated Parmigiano Reggiano cheese.

Bake in a 425°F oven for 15 minutes.

Marinated Grilled Tuna with Anchovy Sauce

veneto4

 

This is an old Venetian recipe for grilled tuna.

Tuna Ingredients

  • 6 slices fresh tuna steaks, about 3/8 inch thick (about 2 pounds total)
  • 3/4 cup extra-virgin olive oil, plus additional for basting
  • 2 cups dry white wine
  • 1 onion, very thinly sliced
  • 3 tablespoons finely chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1 bay leaf, crumbled
  • Salt and freshly ground black pepper to taste
  • Lemon wedges

Anchovy Sauce Ingredients – Makes 1/4 cup

  • 4 salted anchovy fillets, rinsed
  • 2 large garlic cloves
  • 2 tablespoons finely chopped fresh parsley
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly squeezed lemon juice

Directions for the tuna:

Place the tuna steaks in a 9 x 12-inch ceramic or glass baking pan and add the olive oil, white wine, onion, parsley, thyme, bay leaf and season with salt and pepper. Marinate in the refrigerator, covered, for 2 hours, turning once. Remove the fish from the refrigerator 15 minutes before grilling.

Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high. You may also use a stovetop grill pan.

Remove the tuna from the marinade and place on the grill. Cook, basting with olive oil and turning only once, until deep black grid marks appear, about 3 1/2 minutes on each side.

Directions for the anchovy sauce:

In a mortar, pound the anchovy fillets, garlic and parsley with a pestle until a pest . Slowly pound in the olive oil and lemon juice.

Pour the sauce over the grilled tuna and serve with additional lemon wedges.

Zalti (Cornmeal, Pine Nut and Raisin Cookies)

Veneto2

Zaleti” means “little yellow things” in the Veneto dialect. Zaleti are a traditional cookie from the Veneto region. They are often enjoyed together with a glass of sparkling, aromatic wine like Prosecco della Valdobbiadene.

Zaleti, a rustic type of cookie once served only during the Carnival season, are now available year round. Like all rustic, farmhouse recipes, zaleti can be prepared in many ways. Each home cook had her own recipe and would prepare the cookies using the ingredients she had available. The peculiar characteristic of these cookies is their yellow color, which comes from the corn flour – an ingredient present in all of the farmhouses in centuries past – that is used in the batter. Carlo Goldoni mentions the cookies in his 1749 book “La Buona Moglie”.

Ingredients

  • 3/4 lb cornmeal
  • 1/2 lb all-purpose flour
  • 1 pinch baking powder
  • 1/4 teaspoon salt
  • 3 ½ oz sugar
    5 oz butter
  • 2 eggs
  • 3 oz raisins, soaked in warm water
  • 2 ½ oz pine nuts
  • 1 cup milk
  • 1 teaspoon vanilla
  • Lemon zest, grated

Directions

Preheat the oven to 350 degrees F.

Mix the cornmeal, flour, salt and baking powder together.

With an electric mixer beat the butter and sugar together. Beat in the eggs, one at a time.

Add the flour mixture and beat until smooth. Add the drained raisins, pine nuts, milk, grated lemon zest and vanilla and mix well.

With your hands, shape the mixture into small oval cakes about 3.2 inches long. Place them onto a lightly buttered baking sheet.

Bake for 15-20 minute. The baking time can vary according to the size of the “zaleti”.



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