Healthy Italian Cooking at Home

Category Archives: Desserts

"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.


Bologna's Piazza Maggiore

Bologna’s Piazza Maggiore

This Italian region comprises the historical areas of Emilia and Romagna. Half the territory is formed by the Apennines and the other half is a large plain, which reaches east to the Adriatic Sea. The coastline is flat and sandy with lagoons and marshy areas.

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Emilia-Romagna is one of the wealthiest and most developed regions in Europe, with the third highest GDP per capita in Italy. Bologna, its capital, has one of Italy’s highest quality of life standards. Emilia-Romagna is also a cultural and tourist center, being the home of the University of Bologna, the oldest university in the world. Its cuisine is renowned and it is home to the automotive companies of Ferrari, Lamborghini, Maserati, Pagani, De Tomaso and Ducati.

 Lamborghini Gallardo

Lamborghini Gallardo

Popular coastal resorts such as Rimini and Riccione are located in this region. Other important cities include Parma, Ferrara, Modena, Piacenza, Ravenna, Forlì and Reggio Emilia.

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Despite being an industrial power, Emilia-Romagna is also a leading region in agriculture, with farming contributing 5.8% of the region’s agricultural products. Cereals, potatoes, corn, tomatoes and onions are the most important products, along with fruit and grapes for the production of wine (of which the best known are Emilia’s Lambrusco, Bologna’s Pignoletto, Romagna’s Sangiovese and white Albana). Cattle and hog breeding are also highly developed.

Castell’Arquato

Castell’Arquato

Tourism is increasingly important, especially along the Adriatic coastline and the art museum cities. Since 187 B.C., when the Romans built the 125-Mile Roman Road/Via Emilia, this thoroughfare has taken travelers throughout the region and connected them with the major trading centers of Venice, Genoa and central/northern Europe. This main roadway crosses the region from north-west (Piacenza) to the south-east (Adriatic coast), connecting the main cities of Parma, Reggio Emilia, Modena, Bologna and the Adriatic coast.

Emilia-Romagna gave birth to two great musicians, one of the most important composers of music, Giuseppe Verdi and Toscanini, the famous conductor. Marcella Hazan, one of the foremost authorities on Italian cuisine, was born in 1924 in the village of Cesenatico in Emilia-Romagna. She earned a doctorate in natural sciences and biology from the University of Ferrara.  Her cookbooks are credited with introducing the public in the United States and Britain to the techniques of traditional Italian cooking. She moved to New York City following her marriage to Victor Hazan and published her first book, The Classic Italian Cook Book, in 1973.

 Verdi Theater in Busseto


Verdi Theater in Busseto

Cesena

Cesena

The most popular sport in Emilia-Romagna is football. Several famous clubs from Emilia-Romagna compete at a high level on the national stage: Cesena, Parma and Sassuolo. With 13 professional clubs in 2013, the region is only bettered in terms of a number of professional clubs by Lombardy. It also has 747 amateur clubs, 1,522 football pitches and 75,328 registered players. Another sport which is very popular in this region is basketball and teams from Emilia-Romagna compete in the Lega Basket Serie A. Zebre rugby club competes professionally in the Guinness Pro 12 league. The club’s home ground is located in Parma.

Take a tour of Emilia-Romagna with the video below.

The Cuisine of Emilia-Romagna

The celebrated balsamic vinegar is made in the Emilian cities of Modena and Reggio Emilia, following legally binding traditional procedures. Parmigiano Reggiano (Parmesan Cheese) is produced in Reggio Emilia, Parma, Modena and Bologna, while Grana Padano is produced in the rest of the region. Prosciutto di Parma is Italy’s most popular ham, especially beyond Italy where it’s widely exported. With its roots going back to 100 BC, when a salt-cured ham was mentioned in the writings of Cato, Prosciutto has a long and hallowed history in the Parma province.

Prosciutto di Parma

Prosciutto di Parma

Antipasto is optional before the first course of a traditional meal and may feature anything from greens with prosciutto and balsamic vinegar to pears with Parmigiano-Reggiano cheese and balsamic vinegar. Pasta is often the first course and Emilia-Romagna is known for its egg and filled pastas, such as tortellini, lasagna and tagliatelle. In some areas of Romagna rice is eaten, with risotto taking the place of pasta. Polenta, a cornmeal-based dish, is common both in Emilia and Romagna.

Seafood, poultry and meats comprise the second course. Although the Adriatic coast is a major fishing area (well-known for its eels and clams), the region is more famous for its meat products, especially pork-based, that include: Parma’s prosciutto, culatello and Felino salami, Piacenza’s pancetta, coppa and salami, Bologna’s mortadella and salame rosa, Modena’s zampone, cotechino and cappello del prete and Ferrara’s salama da sugo. Reggio Emilia is famous for erbazzone, a spinach and Parmigiano Reggiano pie and Gnocco Fritto, flour strips fried in boiling oil and eaten in combination with ham or salami.

GNOCCO FRITTO WITH PARMA HAM

Gnocco Fritto with Parma Ham

From grilled asparagus with Parma ham to basil/onion mashed potatoes or roasted beets and onions, vegetables play a major role in Emilia-Romagna side dishes. Residents boil, sauté, braise, bake or grill radicchio and other tart greens. They also serve a cornucopia of other vegetables, including sweet fennel, wild mushrooms, zucchini, cauliflower, beets, tomatoes, potatoes, peppers, onions, chard, sweet squashes, cabbage, eggplant, green beans and asparagus.

Sweet pastas may be a dessert or a side dish. Rich tortes, almond and apple cream tarts, sweet ravioli with winter fruit and strawberries & red wine often find their way to the table. Regional desserts include zuppa inglese (custard-based dessert made with sponge cake and Alchermes liqueur) and panpepato (Christmas cake made with pepper, chocolate, spices, and almonds).

Barrels of  Traditional Balsamic Vinegar

Barrels of traditional Balsamic Vinegar

Some differences do exist in the cuisines of Emilia and Romagna. Located between Florence and Venice and south of Milan, Emilia has lush plains, gentle hills and a cuisine that demonstrates more Northern Italian influences and capitalizes on the region’s ample supply of butter, cream and meat that is usually poached or braised. The Romagna area includes the Adriatic coast, part of the Ferrara province and the rugged mountain ranges. Food preferences follow those found in central Italy, with olive oil used as a base for many dishes, plenty of herbs and a preference for spit roasting and griddle baking.

TRADITIONAL RECIPES OF EMILIA-ROMAGNA

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PUMPKIN RAVIOLI (CAPPELLACCI)

4 servings

FOR THE PASTA

  • 10 oz all-purpose flour
  • 3 eggs
  • Pinch of salt

FOR THE FILLING

  • 2 lbs pumpkin, baked and the flesh scooped out
  • 7 oz grated Parmigiano Reggiano cheese
  • Nutmeg to taste
  • 2 oz butter
  • Salt to taste
  • 1 egg

For the pasta:

Mix the eggs, flour and a pinch of salt until thoroughly combined.

Roll out into thin sheets on a pasta machine and cut into squares, about 2.5 inches a side.

For the filling:

Mix the baked pumpkin pulp with the egg, the grated cheese and the nutmeg.

Put the filling on half the squares of pasta and top with another square. Press the edges with a fork to seal.

Cook them in abundant salted water and season with melted butter, sage and grated cheese.

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BEEF FILLET WITH BALSAMIC VINEGAR SAUCE

4 servings

Ingredients

  • 1 ¾ lb beef fillet
  • 1 ½ oounces all-purpose flour, plus extra for coating the meat
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 cup beef broth
  • Salt to taste
  • Chopped parsley for garnish

Directions

Cut the fillet into four equal slices and flatten slightly with a meat pounder. Coat the meat in flour and shake to remove any excess. Put the fillets on a greased plate, then salt them.

Heat a large skillet and cook the fillets on both sides over very high heat, sprinkling each with some of the balsamic vinegar.

In a separate saucepan, combine the remaining vinegar, the beef broth and the flour. Heat, stirring constantly, until thickened.

When the fillets are cooked, cover them with the sauce and garnish with parsley.

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ERBAZZONE (SAVORY GREENS PIE)

This pie is often served with slices of prosciutto.

4 servings

Ingredients

  • 2 lbs spinach
  • 7 oz grated Parmigiano Reggiano cheese
  • 1 oz olive oil
  • Salt and pepper to taste
  • 1 oz pancetta, chopped fine
  • 1 ¾ oz butter
  • 3 ½ oz lard
  •  1/2 onion, about 2/3 cup
  • 1 clove of garlic
  • Box frozen puff pastry (2 sheets), defrosted overnight in the refrigerator

Directions

Preheat the oven to 350°F.

Cook the spinach in boiling salted water until tender. Drain well and chop the spinach. Squeeze well to dry.

Sauté butter, lard and onion in a skillet. Add the spinach and garlic and cook for five minutes. Cool. Then, mix with some grated Parmesan, the olive oil, pepper and salt.

Lay one sheet of pastry in a rectangular oven-dish (about the size of the pastry sheet; cut to fit, if needed). Spread the filling over the dough. Dot the top of the filling with the pancetta. Cover with the second pastry sheet. Press down lightly.

Bake at 350°F until the pastry is golden, about 30 minutes.

Serve hot or warm.

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CIAMBELLA (RING CAKE)

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • Grated zest of 1/2 a medium orange
  • 1/2 cup orange juice
  • Powdered sugar

Directions

Preheat the oven to 350°F. Grease and flour a 9-inch ring mold or a springform pan and set aside.

In a medium bowl, whisk together the flour, almond flour, baking powder and salt to thoroughly combine them and set aside.

Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly in both directions for about 30 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Whisk in the extracts and zest, followed by the orange juice.

Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.

Pour the batter into the prepared pan and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning.

The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched and a cake tester inserted in the center comes out clean.

Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack. Dust with powdered sugar before serving.


 

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

SAMSUNG CAMERA PICTURES

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

grocerycolorado

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

grocerystockton

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.


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

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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

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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

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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)

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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”.


Umbrian dinner

Umbria is a region of both historic and modern central Italy. It is the only Italian region having neither a coastline nor a border with another country. The regional capital is Perugia. Umbria is known for its landscapes, traditions, history, artistic legacy and influence on Italian culture. The region is characterized by hills and historical towns such as Assisi, Norcia and Orvieto. Umbria is bordered by Tuscany to the west, Marche to the east and Lazio to the south.

Despite being landlocked and somewhat economically depressed — or perhaps because of these things — Umbria is the quintessential embodiment of all things Italian. This is certainly true of its cuisine, which emphasizes the virtues of Italian cooking: simplicity, tradition and respect for fresh, local ingredients. Any list of the products for which Umbria is famous would include farro, a grain; prosciutto and other pork or wild boar products from the town of Norcia and the well-known black truffle.

Umbrian pigs live on the land and eat acorns and chestnuts that give the meat its characteristic flavor and texture. Umbrians take special pride in how their pigs are raised and treated, especially in the mountainous area of Norcia. Over the centuries, the word norcino, or person from Norcia, became synonymous with butcher. The most important cured meat in Umbria is, without a doubt, Prosciutto di Norcia IGP, followed by pork sausages and mazzafegati, a pork and liver sausage that can be traced back to Renaissance tables.

The best of Umbria’s cheeses are mature pecorino sheep’s cheese and fresh or ripe goat’s milk cheese. The lentils of Castelluccio di Norcia are utilized for soups, main courses and side dishes. Everything is seasoned with the golden and fruity olive oil produced in this region. Umbrian oil of high quality is awarded with a PDO quality mark (Protected Designation of Origin).

Umbria is particularly suitable for wine growing and its mild climate gives this land top-quality white and red wines, including among the many well-known labels, Assisi Grechetto and Sagrantino di Montefalco. The wines of Montefalco have an interesting history, having been identified as important local products. In the 1400s, a city council made it illegal for people who owned grapevines in the area to neglect them and the fruits they produced. As a result, Montefalco wines are some of Italy’s finest wines. Each year, around Easter, the town holds a wine festival celebrating the fruits of its winemaking labors.

Pretend you are in Umbria this weekend and make this dinner for your friends:

Umbrian dinner 1

Arugula, Pecorino, Pine Nut and Pear Salad (Rucola con Pecorino, Pignoli e Pere)

Serves 4

Ingredients

  • 1 cup boiling water
  • 3 tablespoons raisins
  • 1 tablespoon fresh lemon juice
  • 2 ripe pears, peeled, cored and thinly sliced
  • 5 oz. baby arugula
  • Kosher salt and freshly ground black pepper, to taste
  • 4 oz. Pecorino Romano
  • 3 tablespoons pine nuts, toasted
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil

Directions

Combine water and raisins in a bowl; let sit 20 minutes and drain. Toss lemon juice with the pears in a bowl. Arrange arugula on four separate salad plates; season with salt and pepper.

Top each plate with some of the pears and shave pecorino over the top of each salad; sprinkle with raisins and the pine nuts.

Whisk balsamic, salt and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified; drizzle dressing over each salad plate.

Umbrian dinner3

Tagliatelle with Goose Ragù (Tagliatelle al Ragù d’Oca)

If goose is difficult to find, you can certainly substitute duck.

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 5 oz boneless, skinless goose breast, diced
  • 3 oz goose liver, minced
  • 1 tablespoon minced rosemary
  • 3/4 tablespoon minced sage
  • 1/2 teaspoon crushed red chili flakes
  • 1 stalk celery, minced
  • 1/2 carrot, minced
  • 1/2 small yellow onion, minced
  • 1/2 cup dry white wine
  • 1 (14 ­oz) can whole peeled tomatoes, crushed
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 lb fresh tagliatelle pasta
  • Grated parmesan, for garnish

Directions

Heat 1 tablespoon oil in a skillet over medium ­high. Cook goose breast until browned, 5–7 minutes; transfer to a bowl. Cook liver until browned, 4–6 minutes; transfer to bowl with the breast.

Add remaining oil to the skillet; cook rosemary, sage, chili flakes, celery, carrot and onion until golden, 8–10 minutes. Add wine; cook until evaporated, 5–7 minutes. Add tomatoes, salt and pepper; cook until thickened, about 20–22 minutes.

Stir in reserved goose breast and liver.

Meanwhile, cook pasta in salted water until al dente, about 7 minutes. Drain, reserving 1/2 cup pasta water; toss pasta and reserved water in skillet with the sauce. Garnish with parmesan.

Umbrian dinner 2

Pork with Juniper Berries (Filetto di Maiale con Bacche di Ginepro)

Serves 4

Ingredients

For the Potatoes:

  • 1/3 cup olive oil
  • 1 lb russet potatoes, peeled and cut into 1″ pieces
  • 10 oz green beans, trimmed
  • 1½ tablespoons minced sage
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

For the Pork:

  • 2 tablespoons olive oil
  • 2 oz guanciale or pancetta, minced
  • 1 (1 ­lb) pork tenderloin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon juniper berries
  • 4 sprigs rosemary
  • 3 sprigs thyme
  • 2 bay leaves
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup chicken stock

Directions

To make the potatoes:

Heat oil in a 12″ skillet over medium ­high. Cook potatoes until golden, 10–12 minutes.

Stir in green beans, sage, garlic, salt and pepper. Reduce heat to medium; cook, covered, until potatoes and green beans are tender, 6–8 minutes. Transfer to a bowl; keep warm.

To make the pork:

Wipe the skillet clean and heat the oil over medium ­high. Cook guanciale until crisp, 2–3 minutes. Using a slotted spoon, transfer guanciale to a plate.

Season pork with salt and pepper; add to the skillet and cook, turning as needed, until browned on all sides, 8–10 minutes. Add juniper berries, rosemary, thyme, bay leaves and garlic and cook 1–2 minutes. Add wine; cook, stirring and scraping up browned bits from the bottom of the skillet, until evaporated, 12–15 minutes. Add stock; boil. Reduce heat to medium; cook, slightly covered, until an instant ­read thermometer inserted into the pork reads 145° F.

Let pork rest 5 minutes, then slice ½” thick; divide between plates. Simmer sauce until thickened, 10–12 minutes. Discard herbs and stir in reserved guanciale, salt and pepper; spoon over pork. Serve with potatoes and green beans.

Umbrian dinner 4

Umbrian Snowflake Cookies (Biscotti ai Cereali)

Corn flakes—both mixed into the batter and coating the cookies’ exterior—give these crumbly chocolate chip treats a crunchy, nutty flavor. Served at festivals, wineries and charity bake sales, they’re a favorite of the residents of the Umbrian hill town of Montefalco.

Makes 28 Cookies

Ingredients

  • 2½ cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1¼ cups granulated sugar
  • 10 tablespoons unsalted butter, softened
  • 3 eggs
  • 6 cups corn flakes cereal (2 cups lightly crushed, 4 cups whole)
  • 3/4 cup semisweet chocolate chips
  • Confectioners’ sugar, for garnish

Directions

Heat the oven to 350° F.

Whisk flour, baking powder and salt in a bowl.

In the bowl of an electric  mixer, cream granulated sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients; mix until dough forms.

Fold in crushed corn flakes and the chocolate chips. Divide dough into 28 balls; roll in the whole corn flakes. Space 1″ apart on parchment paper—lined baking sheets.

Bake until golden and crisp, 20–22 minutes. Let cookies cool; dust with confectioners’ sugar before serving.


friuli7

Like all the northern regions on Italy’s border that I have written about so far in this series, the regions are heavily influenced by the countries they touch.

Friuli

Friuli–Venezia Giulia is Italy’s most North-Eastern region and is the fifth smallest region of the country. It borders Austria to the north and Slovenia to the east. To the south it faces the Adriatic Sea and to the west. The region spans a wide variety of climates and landscapes from the mild Mediterranean climate in the south to Alpine continental in the north. The total area is subdivided into mountainous-alpine terrain in the north, hilly areas in the south-east and in the imterior the coastal plains area.

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The regional capital is Trieste; the other important cities are Udine, Gorizia and Pordenone.

The ancient Romans left many remarkable traces, mainly at Aquileia, which is a famous archaeological center. In Grado and Cividale, there are important architecture examples of the Byzantine style. The Basilica of Aquileia, which is in the Romanesque Gothic style, houses splendid mosaics.

In Trieste, the Revoltella Civic Museum, holds an important collection of sculptural and pictorial works from the nineteenth and twentieth centuries; the Civic Museum of the Sea, shows the history of navigation from its origins to the end of the last century, with models, instruments and projects. The Civic Museum of Risorgimento is an interesting review of Trieste’s struggle for freedom; the Civic Museum of Art History holds a remarkable collection of archaeological relics, from the Paleolithic to the Roman Age with collections of archaeology, sculpture, painting, ceramics, coins and jewelry.

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Italian is the official national language. Friulian language is also spoken in most of the region — with a few exceptions, most notably Trieste and the area around Monfalcone and Grado, where a version of the Venetian language and Triestine dialect is spoken instead. The local languages are more common in the countryside, while in the larger towns (Udine, Pordenone, Gorizia), standard Italian is the predominant language.

Take a visit to the Friuli Venezia Giulia region via the video below:

Friuli Venezia Giulia Cuisine

The food culture has been enriched by the historical melting pot of peoples, languages and traditions, with influences from the Mediterranean and Slavic countries detectable in a range of flavors and recipes.

Friuli 3

The legendary San Daniele ham and wines from Friuli vineyards have become the ambassadors of Friuli Venezia Giulia food production. There are 8 D.O.C. zones where D.O.C.G. wines are produced, including robust reds such as Ramandolo, Picolit and Rosazzo, the strangely-named Tazzelenghe (do you know how it got this name?). Tazzelenghe, in English, means literally “tongue-cutting or stinging,” which refers to a great combination of acidity and tannins, born from a long, cool growing season. Tazzelenghe is an indigenous varietal that disappeared and only saw cultivation and production as recently as the late 1970s and early ‘80s.

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The foremost white wine produced in this region is the Tocai Friulano, as it is called now. Because of a confusion between a Hungarian grape called Tokaj and a French one called Tokay, the European Community had demanded a name change of the French and Friuli grapes allowing Hungary to keep the original Tokaj name.

Seafood dishes include crostacei e conchiglie (a crustacean and shellfish dish), specialities such as boreto from Grado, “scampi a la busara” from Istria, sardoni from the Gulf of Trieste and ribalta vapor from the Marano lagoon.

Montasio, smoked ricotta cheese with the taste of Alpine meadows is the best known cheese of the region and cheeses that are little known but much-loved, are formadi frant and Asìno. Dis

Delicacies such as Sauris cured ham, cured ham from Cormòns, salami, speck (smoked ham), local bacon, brusaola and pitina, smoked meatball of sheep, goat or wild animal are all characteristic foods of the region.

Specialties of the region include frico (a kind of cheese fritter, either soft or crunchy), with musèt and brovade (sausage with soured turnip). Other specialities include cjarsòns (ravioli with a sweet or herb-flavored filling) and gnocchi di susine (plum gnocchi) from Goriziano. You will also find trout (especially the Regina smoked trout from San Daniele), honey, Julia Dop apples, grappas, oils and Slavic desserts such as gubana and presnitz.

If you want to taste and buy typical Friuli products, go to the Farmers’ Market in San Daniele: it’s an open air market organised in collaboration between the San Daniele Agro-food Park and the Slow Food Movement.

Recipes from Friuli Venezia Giulia

friuli9 Frico with Potatoes and Cheese

Asiago is a good replacement for Montasio cheese.

Ingredients for 1 frico ( 4 people):

  • 8 oz (250 grams) of potatoes
  • 1 onion
  • 9 oz (260 grams) of Montasio cheese, cut into small cubes
  • 2 tablespoons olive oil
  • Grated Grana Padano cheese

Directions

Place potatoes in a pot of cold water; when it begins to boil cook them for 20 minutes. Drain and mash with a fork.

In the meantime chopped the onion. Heat the olive oil in a medium skillet and add the onion. cook until lightly brown. Add the mashed potatoes to the pan with the cheese cubes. Flatten the mixture with a wide spatula and cook until the underside is brown.

Slip the spatula under the mixture and flip it over. Cook until brown on the bottom.

Sprinkle with the grated grana padano cheese, cut into four and serve as an appetizer.

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Fresh Pasta with Poppy Seeds and Sugar

This is an unusual sweet sauce not usually found in Italy.

For the pasta:

  • 2 tablespoons salt
  • 1 pound fresh egg tagliatelle or reginette pasta

For the sauce:

  • 6 tablespoons unsalted butter
  • 2 ounces poppy seeds
  • 1/4 cup sugar

Directions

Make the pasta:

Bring 5 quarts of water to a boil. Add the salt and the pasta. Cook until al dente; then drain, reserving about 2 cups of the pasta cooking water.

Make the sauce:

Warm the butter in a small skillet over medium heat. Add the poppy seeds and warm through until aromatic, about 2 minutes. Keep warm.

Transfer the drained pasta to a large serving platter and toss with the warm poppy-seed butter. Add some of the reserved pasta cooking water, as needed to thin out the sauce; it should coat the pasta nicely. Sprinkle with the sugar and toss again. Serve hot.

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Cevapcici with Roasted Red Pepper and Eggplant Sauce

Serves: 4

Ingredients

Cevapcici:

  • 8 ounces ground beef
  • 8 ounces lean ground pork
  • 1 onion plus 2 tablespoons finely chopped onion, divided
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Dash cayenne pepper

Sauce:

  • 1 large red bell pepper
  • 1 small eggplant
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon sugar
  • Dash cayenne pepper

Directions

To prepare the Cevapcici:

In a medium bowl, combine the ground beef, ground pork, 2 tablespoons chopped onion, garlic, paprika, salt, black pepper and cayenne pepper. Roll the mixture into sausage shapes about 3 inches long and ¾ inch in diameter.

Preheat a grill (or heat a large skillet over medium-high heat). Place the sausages on the grill; cook until done, about 5–6 minutes, turning to brown each side.

Serve with the sauce and the onion, chopped.

To prepare the Sauce:

Preheat oven to 400°F. Place the bell pepper and eggplant on a baking sheet; bake until the eggplant is tender and the bell pepper skin begins to brown, about 30–40 minutes. When the bell pepper is cool enough to handle, remove and discard the skin, stem and seeds.

Slice open the eggplant and scoop out the flesh. Place the bell pepper and eggplant in a food processor, along with the olive oil, vinegar, sugar and cayenne pepper; purée until smooth. Season to taste with salt.

friuli01

Friuli Chocolate Fondue

Ingredients

  • 2 bananas
  • 12 fresh, ripe strawberries
  • 2 pears
  • 1 lemon, cut in half
  • 1 ¼ lbs (500 gr) dark melting chocolate of excellent quality, chopped
  • 3 tablespoons heavy cream, slightly scalded
  • 2 tablespoons rum

Directions

Wash all the fruit. Slice the bananas and pears into wedges and rub with the sliced lemon to keep them from turning brown. Take care not to use too much lemon as it will alter the flavor of the fruit.

Melt the chocolate pieces in a double boiler.

Remove from the heat and add the rum and the heavy cream.

Serve the chocolate sauce in a warmed ceramic (or clay) bowl and arrange the fruit around it.


breakfast 1

Americans tend to eat the same thing when it comes to breakfast. The vast majority of us, surveys say, start our days with Starbucks or cold cereal — and those of us with children are more likely to buy the kinds of cereal with the most sugar. Children all over the world eat corn flakes and drink chocolate milk, of course, but in many places they also eat things that would strike the average American as strange.

In Australia –  a bowl of cold cereal

In Brazil –  ham, cheeses and bread, served with coffee and milk

In China – Dim Sum

In Cuba – cafe con leche (coffee with milk) with a tostada

In England –  eggs, sausage, bacon, beans and mushrooms.

In France – croissants and coffee

In Germany – cold meats, local cheeses and fresh-baked bread

In India – fermented black lentils and rice served with chutney and sambar

In Japan – miso soup, steamed white rice and pickles.

In Morocco – bread, jam and cheese

In Nigeria – moi moi, a ground bean paste that is wrapped in leaves and steamed

In Russia – sirniki or baked farmers cheese pancakes and hot oatmeal

In Turkey – bread, cheese, butter, olives, eggs, tomatoes, cucumbers, jam or honey

In italy – a cappuccino and sweet roll or biscotti

While the benefits of eating breakfast are well-known —  it can prevent weight gain, boost short-term memory, lower the risk of type 2 diabetes, and even make us happier — most of those health rewards depend on choosing the right foods. You want to aim for a breakfast that combines good carbs and fiber with some protein. Good choices include eggs, whole grains, fruit, peanut butter and yogurt.

Some Quick Fix Options

  • For a portable breakfast: Place in a ziplock bag: a cut up apple, 2 ounces of cheddar cheese cubes and ¼ cup of fiber and protein-rich walnuts.
  • Instead of dousing a whole-grain toaster waffle in syrup, cut the sugar and boost the protein and fiber by spreading it with 2 tablespoons of peanut butter.
  • Take a slice of crusty bread, spread it with 3 tablespoons of low-fat ricotta and add sliced plum tomatoes. Finish with a drizzle of olive oil (about 1 teaspoon) and a little salt and pepper. Place under the broiler for a minute or two.
  • Slice a hard-boiled egg, then roll it in an 8-inch whole-wheat tortilla with a slice of lean ham and a slice of cheese. Add a tablespoon of salsa for a shot of flavor.

Feel like trying something different for breakfast, check out these recipes:

breakfast 2

Mini Spinach Frittatas

Ingredients

  • 1 cup ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 2/3 cup chopped fresh mushrooms
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 egg
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 24 – 1/8 inch thick slices of fully cooked Italian chicken sausages

Directions

Preheat the oven to 375°F.

In a small bowl, combine the first eight ingredients. Place a sausage slice in each of 24 greased miniature muffin cups. Fill muffin cups three-fourths full with the spinach mixture.

Bake 20-25 minutes or until completely set. Carefully run a knife around the sides of the muffin cups to loosen the frittatas. Serve warm. Yield: 2 dozen.

breakfast 5

Fruit Crumble

1 serving

Ingredients

  • 1 cup fresh or frozen fruit
  • 2 teaspoons melted butter or vegetable oil
  • 2 tablespoons + 1 teaspoon almond meal or almond flour, divided
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons rolled oats
  • 1/4 teaspoon cinnamon

Toppings

  • 1 teaspoon confectioners’ sugar for garnish – optional
  • 1 teaspoon slivered almonds
  • Additional fresh fruit, optional

Directions

Preheat the oven to 300 degrees F.

Combine the fruit and the 2 tablespoons of almond flour. Toss until well coated.

Place in a 6” oven safe bowl leaving about 1 inch at the top for the crumble topping.

Combine the remaining 1 teaspoon of almond meal, butter, oats, vanilla and cinnamon. Spoon over the fruit.

Bake for 20 minutes or until lightly browned.

Garnish with almonds, additional fresh fruit and confectioners’ sugar.

breakfast 4

Creamy Breakfast Polenta

If crème fraîche is unavailable, use lightly sweetened sour cream.

Makes about 6 cups; 4 to 6 servings

Ingredients

  • 3 cups low-fat (2%) milk
  • 1 cup quick cooking polenta
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 to 6 tablespoons blackberry jam
  • Lightly sweetened  crème fraîche

Directions

In a 2 1/2 to 3 quart pan over high heat, bring 3 cups water and the milk to a boil. Reduce heat so liquid is barely boiling. Stirring constantly, pour in polenta in a thin, steady stream, pausing occasionally to break up any lumps. Stir in sugar and salt.

Simmer, stirring often, until polenta is soft and creamy to the bite, about 20  minutes (if heat is too high, bubbles may “spit” hot polenta out of the pan).

Ladle polenta into bowls and top each serving with about 1 tablespoon blackberry jam and a dollop of crème fraîche.

breakfast3

Eggs Poached in Tomato Sauce

Serve with a slice of baguette for dipping.

4 servings

Ingredients

  • 1 teaspoon olive oil
  • 1/2 green bell pepper (seeded and finely chopped)
  • 1/4 cup red onion (finely chopped)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cayenne pepper
  • 2 cloves garlic (minced)
  • 2 cups crushed Italian tomatoes
  • 2 tablespoons fresh orange juice
  • 3/4 teaspoon sea salt (divided)
  • 8 medium eggs
  • 1/4 cup fresh Italian parsley leaves, finely chopped

Directions

In a wide, deep skillet, heat oil on medium. Add bell pepper, onion, oregano, coriander and cayenne and sauté, stirring frequently, for 4 minutes. Add garlic and sauté for 1 more minute.

Add tomatoes, orange juice and 1/2 teaspoon salt. Stir to combine and increase heat to medium-high. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes.

Crack 1 egg into a small bowl or cup. Gently slip the egg into the sauce without breaking the egg; repeat with the remaining eggs, leaving 1-inch between each egg. Reduce heat to medium-low and sprinkle remaining  salt ove rthe top. Cover and simmer gently until egg whites are opaque and yolks are firm, 6 to 8 minutes. Carefully ladle sauce and eggs into serving bowls and top with chopped parsley.

breakfast 6

Mini Pancakes with Greek Yogurt and Fruit

Makes 10-12 depending on the size of your muffin cups.

Ingredients

Batter

  • 2 tablespoons melted butter
  • 3 eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup almond-milk or low-fat milk
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Toppings

  • 1/2 cup nonfat Greek yogurt
  • 1/2 cup fresh berries or fruit in season, plus extra for garnish
  • 1/2 cup sliced frozen peaches, defrosted
  • 1/4 cup of your favorite jam

Directions

Pre­heat oven to 400 degrees F.

Place all of the batter ingredients into a blender and pulse until smooth.

Pour batter into greased or lined muffin cups, filling half­way.

Bake for 15 ­to 18 minutes or until puffy and brown. The pancakes will deflate when you remove them from the oven.

Place a few sliced peaches on top of the pancake. Spoon on a tablespoon of yogurt followed by a teaspoon of jam. Decorate with berry slices, if desired.

 



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