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Valt2Valtellina or the Valtelline (occasionally spelled as two words in English: Val Telline) is a valley in the Lombardy region of northern Italy, bordering Switzerland. Today, it is known for its ski center, hot spring spas, bresaola, cheeses and wines. In past centuries, it was a key alpine pass between northern Italy and Germany and control of the Valtelline was much sought after, particularly during the Thirty Years’ War.

The earliest settlements date back to prehistoric times: prior to the Roman conquest, the area was inhabited by Rhaetians and Celts.Thanks to its strategic position at a crossroads on one of the main routes connecting northern Italy with the trans alpine regions (the Via Imperiale d’Alemagna), it was already being fought over in the 10th century by various potentates, passing from one ruling power to the next (the bishops of Cosmo and Chur, the Visconti and Sforza families, France and Spain), although it maintained its municipal independence thanks to a 14th – century statute that gave its residents special rights and privileges and helped it become a commercial center.

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Valtellina is also an area of great natural beauty. Nature lovers and sports enthusiasts come here to enjoy a whole range of outdoor pursuits all year round, in a valley dominated by some of the most beautiful and best-known mountains in the Alps. Its internationally renowned tourist resorts have been attracting skiers and mountaineers from Italy and abroad since the 19th century. The best skiing resorts are Bormio, Santa Caterina Valfurva, Livigno, Aprica and Madesimo, the venue of such international events as the 1985 and 2005 World Alpine Skiing Championships.

Ski Trails

Ski Trails

The Stelvio National Park, one of Europe’s largest protected areas covering 134.620 hectares of central Alpine territory, straddles two italian regions: Lombardy and Trentino Alto Adige. The idea to protect this area in the Italian alps was first proposed at the beginning of the 20th century, although the law creating the park was not approved until 1935, and only as recently as 1977 were its present borders defined. The scenery of the park, which ranges in altitude from 650 to 3905 meters (over 12,000 feet), includes glaciers, alpine pasture, extensive woodland, agricultural holdings with farmsteads inhabited all year round, glacial lakes and mountain streams.

Stelvio National Park

Stelvio National Park

Other areas of natural interest include: the Valtellina Orobian Alps Regional Park, the Acqua Fraggia Waterfalls and several nature reserves (Marmitte dei Giganti, Pian di Spagna and Lake Mezzola, the Postalesio Pyramids, the Bordighi Forest, Pian di Gembro and Paluaccio di Oga.

Valtellina’s grapes are grown on the mountain slopes in an east-west direction, which means maximum light exposure:, so the vineyards enjoy similar sunshine hours to those in Sicily. Vines are almost all planted on terraces carved into the granite and slate rock. All grape picking is by hand, as is the heavy work of hauling grapes up and down the slopes – around three-times more man-hours are required to work these vines than the gentler slopes of Piedmont. A few growers have invested in funicular transporters and even helicopters to aid in this back-breaking work. Nebbiolo has always been the only grape variety bottled in the region’s red wines, though recently some experimental plantings of Merlot and Pinot Noir are being watched with interest.

Mountain Vineyards

Mountain Vineyards

A number of ingredients make up pizzocheri; a local pasta made with a grain known as grano saraceno. This is a medium-width pasta much like fettuccine that is cooked with casera, a local cow’s milk cheese and a cabbage known as verza, which has a blend of sweet and slightly bitter flavors.

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Valt6Other famous foods of Valtellina include bresaola, a cured meat served in an antipasti. This is usually made from beef, but sometimes a restaurant will serve bresaola made from deer, written on the menu as cerva. The most famous food from here is Bitto, a D.O.P. cheese that is aged for various periods ranging from 70 days to 10 years. Primarily a cow’s milk cheese (up to 10 percent goat’s milk may be added) and is made only during the summer in the area’s mountain dairies.

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VALTELLINA PIZZOCHERi

Original recipe of the Pizzocchero Teglio ®

Coded and registered by the Academy of Pizzocchero Teglio

Ingredients (serves 4)

  • 400 g of buckwheat flour
  • 100 g white flour
  • 200 g of butter
  • 250 g of cheese Valtellina Casera DOP (protected origin den.ne)
  • 150 g of grated parmesan cheese in
  • 200 g of cabbage
  • 250 g of potatoes
  • a clove of garlic, pepper

Preparation:

Mix the two flours, mix with water and work for about 5 minutes.

With a rolling-pin roll the dough to a thickness of 2-3 mm which are derived from the bands 7 -8 cm. Overlap the strips and cut widthwise, tagliatelle getting about 5 millimeters wide. Bake the vegetables in salted water, the cabbage into small pieces and potatoes into chunks, add the pizzocheri after 5 minutes ( the potatoes are always present, while cabbage can be replaced, according to the seasons, with ribbed or green beans.)After about ten minutes to collect pizzocheri with a slotted spoon and pour a part in a very hot pan, sprinkle with grated parmesan cheese and Valtellina Casera dop flakes Continue alternating pizzocheri and cheese. Fry the butter with the garlic color leaving for good, before pouring it on pizzocheri. pizzocheri. Without stirring serve hot with a sprinkling of pepper.

The Cuisine of Valtellina

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Insalata Della Valtellina (Bresaola salad)

Bresaola is cured, air-dried beef typically made in the Valtellina area of Lombardy. Lean and tender with a little added salt, it is perfect in salads. It is readily available in Italian delis and larger supermarkets.

Ingredients

  • 3 slices bread
  • 2 tablespoons extra virgin olive oil
  • 4-5 Romaine lettuce leaves, separated
  • A small handful arugula
  • 4 oz radishes, sliced
  • 20 black olives
  • 2 eggs, hard-boiled and quartered
  • 3 oz bresaola, thinly sliced
  • 2 tablespoons finely shaved fresh
  • Parmesan, shaved

Dressing

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper
  • 1 garlic clove, left whole

Directions

Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden. Remove and place on a plate.

Combine all the dressing ingredients and whisk together until the dressing is creamy. Remove the garlic clove from the dressing.

Arrange the lettuce leaves, arugula, radishes and olives on a serving dish, drizzle with the dressing and toss well. Arrange the eggs, bresaola and fried bread on top and scatter the Parmesan shavings over all.

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Polenta Taragna alla Valtellinese

It is generally served with salami and pickles.

Ingredients

  • 2 cups polenta mixed with 1 cup buckwheat flour
  • 1/2 cup butter plus 3 tablespoons
  • 1/4 pound casera cheese

Directions

Preheat oven to 350 degrees F.

Butter an oven proof dish with 3 tablespoons butter and set aside. In a 6 quart sauce pan, heat 8 cups water to a boil. Whisking furiously, slowly drizzle in mixed flours until all are incorporated. Switch to a wooden spoon.and cook until the texture is thickened. Add the butter and cheese. Stir through and pour into baking dish. Place in the oven for 10 minutes, remove and serve immediately.

Valt02

Italian Pork and Vegetable Saute

Ingredients

  • 1 pound boneless sirloin pork chops, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 2 red bell peppers, cored and cut into 1/2-inch dice
  • 10 ounces cremini mushrooms, sliced
  • 3 scallions, white and green parts, thinly sliced
  • Coarse salt
  • Freshly ground black pepper
  • 1 tablespoon flour
  • 1/2 cup dry white wine, such as Pinot Grigio

Directions

Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until beginning to soften, about 1 minute. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes. Stir in scallions and cook until wilted, about 1 minute. Transfer to a plate.

Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 tablespoon of oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced in the center with the tip of a sharp knife, about 5 minutes. Sprinkle with flour and stir with a wooden spoon to coat the pork.

Add wine and 1/2 cup water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return the vegetables to the pan and cook until the sauce is thickened, about 1 minute. Season with salt and pepper, if needed. Serve.

Makes 4 servings

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Bisciola

Ingredients

  • 1/2 cup golden raisins, roughly chopped
  • 1/4 cup Grappa, Port or Marsala (dessert wine)
  • 1/4 cup plus 2 tablespoons of whole milk
  • 2 ¼ teaspoons or 1 packet (¼-ounce) active dry yeast
  • 1 teaspoon sugar
  • 1 ½ cups unbleached all-purpose flour
  • 1/2 cup spelt, rye or whole wheat flour
  • 3 tablespoons sugar
  • A pinch of kosher salt
  • 3 tablespoons unsalted butter, room temperature
  • 1 large egg yolk, room temperature
  • 3/4 cup (about 15) dried figs, roughly chopped
  • 3/4 cup walnuts, roughly chopped
  • 3 tablespoons pine nuts, pistachios or hazelnuts, roughly chopped
  • 1 egg yolk plus 1 teaspoon water, for brushing dough top

Directions

Combine raisins and grappa or dessert wine in a bowl. Set aside.

In a small saucepan, heat milk over medium until just warm. Transfer to a mixing bowl or the bowl of an electric mixer. Sprinkle yeast and sugar over the milk. Let mixture stand until foamy, 5 to 10 minutes.

While yeast is foaming, put flour, salt and sugar in a bowl and whisk to combine. With mixer at medium-low, add half of the flour mixture to the yeast mixture.

Mix until well blended, then add the remaining flour mixture along with the butter and egg yolk. Mix for five minutes on low.

Drain raisins, discarding the liquid. Add raisins, figs and all the nuts to the dough. Mix on low until just incorporated.

Remove the bowl from mixer and knead dough with your hands to finish incorporating ingredients and forming a stiff, wet dough.

Line a baking sheet with parchment paper. Turn dough out on the prepared pan and form the dough into an 8-inch oval loaf. Cover with plastic wrap or a lightly dampened towel.

Let rest at room temperature until double in size, about 2 hours.

Heat the oven to 350 degrees F with a rack in the middle of oven.

In a small bowl, beat 1 egg yolk with a teaspoon of water. Brush dough with the egg mixture then bake, rotating pan halfway through, until golden brown, 30 to 35 minutes.

Remove and cool on wire rack. Will last 4 to 5 days wrapped in plastic.

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There are five islands in the Ligurian Sea and all are protected nature reserves or part of the collection of Italian national parks. The Ligurian Islands are characterised by their small or even tiny size and by their vicinity to the coast. These islands share two common features: their well-preserved Mediterranean vegetation with rare surviving species and the presence of ruined abbeys and monasteries dating back to the late Roman times.

Palmaria

islandspalmaria

A ferry service takes visitors to the island of Palmaria, which is a regional park: a protected area which is rich in natural beaches, cliffs, vegetation and caves that can only be reached by boat. From a tourist point of view, the island of Palmaria is the biggest and the most popular of the La Spezia Archipelago and every year thousands of tourists choose to visit its beautiful, uncontaminated beaches and crystalline waters.

It is close to the town of Portovenere, separated only by a narrow strait called Le bocche. The Palmaria island probably takes its name from the term “balma” which means cave, rather than from the presence of dwarf palms. The island offers many different landscapes: the eastern part is densely covered with Mediterranean scrub and the western side is characterized by steep sea cliffs that reach (188 m) over 600 feet high.The island also contains many interesting sights, such as the Grotta Azzurra (Blue Cave) in the western side which can be reached only by boat and the Grotta dei Colombi (Cave of Pigeons) accessible only with climbing ropes. Another noteworthy site is an abandoned quarry situated in the southern part of the island called Pozzale, which was used for mining black marble with gold streaks.

Tino

islandstino

The island of Tino lies beyond Palmaria. It is a military zone and is only open to visitors once a year on the occasion of the feast of San Venerio, the hermit who lived on the island in the tenth century.The area measures about 127,000 square meters and presents a triangular and rocky shape, with dense vegetation made up of maritime pines, live oaks, myrtles, mastics and strawberry trees.

A military lighthouse is located on a 400 foot (122 m) high cliff and has been a guide for thousands of boats, ships and vessels. On the eastern side there’s also a small port, the only landing-place for visitors. Nearby, there’s an archaeological area with ruins dating back to the Roman Age which prove the presence of ancient monastic settlements. In addition, on the northern coast, are the ruins of a monastery, whose construction probably dates back to 11th century.

Although the island is a military area, every year on September 13th the day of the patron St. Venerio, the island can be visited by tourists and, in addition, it is also possible to visit it with excursions organized by the Park. On the other days of the year it is strictly forbidden to land there.

Tinetto

islandstinetto

The island of Tinetto is the smallest one in the La Spezia Archipelago and is separated from Tino by just a few submerged rocks. The area is about half a hectare and doesn’t exceed 55 feet (17 meters) in height. Tino island lacks vegetation, with the exception of some Mediterranean shrubs and it hosts a rare subspecies of wall lizard, which is not present in any other corner of the world.

Tinetto had the first monastic settlement that was built in the 6th century. but it was destroyed by the Saracens. On the southern side, a small oratory remains intact along with a church with two naves to which a second oratory and the monks’ cells were linked.

Gallinara

islandsgallinara

The island of Gallinara takes its name from the wild hens (Gallina = hen in Italian) which once lived there.The island has a surface of 0.23 sq. miles and lies less than a mile from the coast, near Albenga. It is a small Island and sheltered St. Martin of Tours between 356 and 360, who was escaping from Milan in order to avoid the Aryan persecutions. It became a center for monks and subsequently, the Benedictines. The monastery extended its influence into the Riviera di Ponente in 11th century but, during the 13th and 14th centuries, the abbey gradually fell into decay. Today, the island preserves the monastery ruins, the 16th century tower and the little neo-gothic church.

The Island, with its rare Mediterranean vegetation and its uncontaminated environment has become a Regional Natural Park. The Herring Gulls chose this place to nest without being disturbed, creating one of the largest colonies in the northern Tyrrhenian Sea. The less steep northern coast used to be a landing-place for the Roman ships, whose important discoveries are safeguarded in the Albenga Museum. Visitors can find Mediterranean Paleolithic flower species, rare reptiles and an unpolluted sea environment. Sea beds host several interesting and, in some cases, rare species of animal and vegetative life. The island’s vertical rock is characterized by formations of Coralligeno, whereas the northern area shows a wide area of oceanic Posidonia, a genus of flowering plants. The area surrounding the whole island is a marine conservation area. The only mooring place is on the north-western side. Its 1.86 miles coastline is steep, but the seabed is beautiful and famous for the presence of very rare black coral.

Bergeggi

islandsbergeggi

The little island of Bergeggi is a mile from the small promontory of Punta Predani. It is part of a regional protected area and it has a medium high rocky coast which is a little over 170 feet (53 meters) high. The natural environment includes the Mediterranean scrub and other species named campanula sabatia and euphorbia dendroides.The surrounding marine area was included among the conservation areas for the presence of important biological species in its sea beds.

The island has several signs which prove human settlement occurred on the island during the Roman age. One can find a very ancient circular sighting tower and the ruins of a Roman church dedicated to St. Eugenio, which dates back to the fourth century. In 992, the bishop of Savona ordered the construction of a monastery on the island to pay homage to the saint and it was given as a gift to the Colombian monks of Lérins. Today, the ruins of the monastery remain intact. Recently, a private villa was built on the island, but now it is empty and abandoned.

On the western part of the island, a pifferaio (Pied piper), a metal statue which represents a sitting human figure playing a wind instrument can be seen. According to reports, the statue represents a shepherd who’s calling a little goat from the gardens of the promontory, Torre del mare.

In all the areas, it is strictly forbidden to do any activity that might disturb the animal and plant life, such as bathing, navigation, anchorage, mooring, use of water motors, water skiing, underwater fishing, fishing or aquaculture.

The Cuisine of Liguria

The Mediterranean diet combines certain ingredients with the climate, traditions and cultures of the Mediterranean countries. Olive oil, pasta, fruit, vegetables, fish, some meat, legumes and wine are the basis of the Mediterranean diet. The word “diet” come from the Greek “diaita” that means “way of living”. Since the 1960’s, scientific research has proved that the Mediterranean people enjoy better health conditions than much of the western world.

Italy is one of the major consumers of olive oil and pasta in the world. Moreover every region can boast different types of pasta produced locally and olive oil is produced throughout much of the country. Liguria produces extra virgin olive oil that bears the certification of “origine protetta” (i.e., protected origin) and is characterised by precise qualities according to its production areas. Extra virgin olive oil that is produced in Western Liguria is characterised by a fruity aroma with hints of almond and apple and a low acidity. The oil of Western Liguria is extracted from the Taggiasca olives that are small and dark whose cultivation was introduced into Liguria by the Benedictine monks many centuries ago.

Typical foods of the Ligurian cuisine include stuffed vegetables, salads and home-made pasta (e.g., ravioli and trofie) with pesto sauce. One can also find “rabbit with Vermentino”, “dried cod brand de cujun”, “torta verde” (rice and vegetables cooked in a thin sheet of pastry) or pizzas – such as “Sardenara” with tomatoes, anchovies, olives and extra virgin olive oil.

islandtart

Leek and Smoked Mozzarella Tart

This Ligurian tart is prepared by chef Fausto Oneto at Ristorante U’ Giancu in Rapallo.

For the dough:

  • 2 tablespoons extra-virgin olive oil, plus extra for greasing the pan
  • 2 cups unbleached all-purpose flour, plus extra if needed
  • 1/4 teaspoon salt
  • 1/2 cup whole milk, plus extra if needed

For the filling:

  • 2 tablespoons (1/4 stick)unsalted butter
  • 3 pounds leeks, white parts only, thinly sliced
  • 1 cup whole milk
  • 1 cup freshly grated Parmigiano Reggiano
  • 4 ounces smoked Mozzarella or smoked Scamorza, coarsely grated
  • 1/4 teaspoon salt

Directions

Preheat the oven to 375 degrees F. Grease a round 16-inch pizza pan with low sides with olive oil.

Make the dough: Combine the flour, salt, milk, and olive oil on a counter. Add a little more milk if the dough is dry, or a little more flour if the dough is sticky. Knead 30 seconds, or until smooth, and wrap in plastic. Let rest at room temperature 1 hour.

Meanwhile, make the filling: Melt the butter in a large sauté pan over a medium flame. Add the leeks and milk, and cook for 15 minutes, or until the leeks are soft and the milk has evaporated. Add the Parmigiano, smoked Mozzarella and salt, and cool to room temperature. Adjust the salt, if needed.

Roll out the dough until it is very thin on a lightly floured counter (it should measure about 22 inches in diameter) and line the prepared pan with it, letting excess dough hang over the sides of the pan. Spoon in the leek filling. Use the overhanging dough to create a pretty border around the tart.

Bake the tart in the preheated oven until the crust is golden, about 40 minutes. Serve hot, warm or at room temperature.

islandpasta

Pasta with Mediterranean Herbs

Maria Rosa Costa owns the renowned Ristorante Rosa overlooking the fishing town of Camogli. Here is her recipe for pasta with Mediterranean herbs.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 rosemary sprigs, leaves only, minced
  • 4 sage leaves, minced
  • 2 garlic cloves, minced
  • 8 plum tomatoes, peeled, seeded, and diced
  • 1/2 teaspoon plus 2 tablespoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound shell pasta
  • 1/2 cup freshly grated Parmigiano Reggiano

Directions

Heat 1 tablespoon of the olive oil in a deep saute pan over a high heat. Add the rosemary, sage and garlic and saute 30 seconds.

Stir in the tomatoes, season with ½ teaspoon of the salt and the pepper and cook 10 minutes, adding a little water, if needed.

Meanwhile, bring 5 quarts of water to a boil. Add the shells and the remaining 2 tablespoons of salt. Cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

Stir the pasta into the rosemary sauce and add the Parmigiano. Add as much of the reserved pasta cooking water as needed to dilute the sauce and saute until the sauce thickens and coats the pasta. Adjust the salt, drizzle with the remaining tablespoon of olive oil and serve hot.

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Ligurian Style Snapper with Tomatoes and Olives

Ingredients

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 8 (6-ounce) pieces snapper fillet
  • Fine sea salt
  • Freshly ground black pepper
  • 1 teaspoon lightly toasted and ground fennel seeds
  • 1 cup black olives, pitted
  • 1/4 cup dry white wine
  • 1 3/4 pounds ripe but firm tomatoes, seeded and cut into 3/8-inch dice
  • 1/2 cup lightly packed torn fresh basil leaves

Directions

Preheat the oven to 400°F.

Put 3 tablespoons of the olive oil in each of 2 baking dishes, each large enough to hold 4 pieces of fish with space in between. Put the dishes in the oven to heat the oil, but don’t let it get to the smoking point.

With a sharp utility or boning knife, make a few shallow slices through the skin of each snapper fillet to keep them from curling in the hot oil. Season each piece on both sides with salt, pepper and fennel. Place the fish in the hot oil, skin side down, to coat with the oil, then immediately turn with a fish spatula so that the skin side is up. The oil is the correct temperature, if you hear a light sizzle when the fish is added.

Divide the olives between the dishes, scattering them around the fish, then splash equal amounts of wine into each dish.

Bake for 6 to 8 minutes, until the fish is slightly firm and starts to flake when the tip of a knife is inserted into the flesh. The cooking time will vary depending on the thickness of the fillets. Season the tomatoes with salt and pepper, then divide them between the baking dishes, making sure they fall between the pieces of fish and into the hot pan juices. The tomatoes just need to get slightly wilted in the hot pans.

With a fish spatula, transfer the fish to warmed plates or a serving platter. Toss the basil in the olives and tomatoes and when the leaves are coated with the pan juices, spoon the mixture over the fish.

Italian-hazelnuislandcake

Hazelnut Olive Oil Cake

10 servings

Ingredients

  • 1/2 cup extra-virgin olive oil, plus more for pan
  • 1 1/4 cups hazelnuts
  • 1 cup unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1/2 cup whole milk
  • Finely grated zest of 1 large lemon

Directions

Heat oven to 350°F. Lightly coat a 9-inch springform pan with oil.

Spread the hazelnuts on a baking sheet and bake until lightly golden, about 5 minutes. Remove from the oven, let cool slightly then rub in a clean dish towel to remove the skins. Set aside to cool completely.

Grind cooled nuts in a food processor until finely ground but not powdery. Transfer to a bowl. Add flour and baking powder; whisk to combine.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on medium-high speed until frothy, about 2 minutes. Gradually add sugar, beating until light, thick and pale yellow, about 4 minutes. Gradually add hazelnut-flour mixture; then add olive oil, milk and lemon zest, beating 1 minute more to combine.

Transfer batter to the prepared pan. Place pan on rimmed baking sheet and bake cake until golden and a cake tester inserted into center comes out clean, 35 to 40 minutes. Cool cake completely in pan on a wire rack. Release cake from pan and serve.

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apple

Apples are the number one fall fruit. Fall also brings with it a renewed interest in baking. The most difficult part about encountering the appetizing display of apples in the store is deciding which apple is best for which project. All are great for munching out of hand, but texture, flavor and size, all contribute to whether a certain apple is best for apple crisp or applesauce.

Munching

If you’re simply in need of a good snack, apples fit the bill. Here are some favorite varieties for eating out of hand or using raw in salads.

Honeycrisp apples are extra crisp and tangy. They are excellent eaten raw, but will also hold their shape when baked.

With red skin and light green patches, Fuji apples are juicy and fragrant.

Crisp and mildly sweet, Gala apples are a satisfying snack.

Pink Lady apples are pinky red in color with crisp, juicy flesh and a complex flavor.

Baking

Whether stuffed or baked for a side dish or a dessert or chopped up and hidden under a layer of dough or crumble topping, these apples hold their shape during cooking.

Rome apples are very large with green-speckled red skin. This variety makes an impressive dessert when baked whole.

Extra tart with thick, “apple green” skin, Granny Smiths are the perfect opposite to the sweeter baking apples, like Golden Delicious, for balanced pies and crisps.

Braeburn apples are very crisp, sweet and tangy, making them great for baking or eating raw.

Golden Delicious are excellent all-purpose apples that are particularly good in pies and crisps.

Jonagold apples have a honeyed sweetness and crisp yellow flesh. This variety holds its shape during baking or sautéing.

Sauces

These apples break down beautifully with heat, making them perfect for purées and sauces.

Cortland apples are sweet and juicy and their flesh breaks down easily with cooking making them perfect for applesauce. These crisp apples are also great raw as their flesh resists browning.

With shiny, deep red skin and bright white flesh, Empire apples are crisp and a little spicy. Cored and stewed, this variety cooks down into a beautiful rosy pink sauce.

Stout Macoun apples are tender, juicy and sweet, making them also perfect for applesauce.

Tart-sweet McIntosh apples are juicy with a great fragrance, but they don’t stand up to long cooking times.

Apple3

Easy Homemade Apple Cider

The best cider has a balance between sweet and tart. Use half sweet and half tart apples in making the recipe below.

  • Red Delicious: Large, firm red apple with a sweet flavor.
  • Yellow Delicious: Large, firm yellow apple with a sweet flavor.
  • Jonathon: Medium, crisp semi-tart apple, with red near the top, descending to green lower down the fruit.
  • Granny Smith: Medium/small, crisp, tart apple with green color.
  • Gala: Medium, crisp semi-tart apple with yellow skin blushed with orange to red tinge.

Ingredients

  • 10 apples, half sweet and half tart from the list above, quartered
  • 3/4 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground allspice

Directions

Place apples in a large stockpot and add enough water to cover by at least 2 inches. Stir in sugar, cinnamon and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.

Strain apple mixture through a fine mesh sieve. Discard solids. Drain cider again through a cheesecloth lined sieve. Refrigerate until cold.

apple1

Celery, Apple and Fennel Slaw

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons coarsely chopped fresh tarragon
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon sugar
  • 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
  • 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
  • 1 firm, crisp apple (such as Pink Lady, Gala or Granny Smith), julienned
  • Kosher salt and freshly ground black pepper

Directions

Whisk the first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds and the apple; toss to coat. Season to taste with salt and pepper.

apple6

Sweet Potato Apple Soup

Serves: 6

Ingredients:

  • 3 large sweet potatoes, peeled, washed and cut into 2″ chunks
  • 1 tablespoon olive oil
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable stock
  • 1 cup apple cider
  • 1 sprig sage
  • 1 crisp apple (Fuji, Pink Lady or Granny Smith)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey

Directions:

Put the sweet potatoes in a microwavable dish, loosely cover and cook until softened, about 10 minutes. In a large stockpot, heat oil over medium heat. Add garlic and onion; cook until soft and translucent, about 5 minutes.

In batches, puree the broth, cider, cooked onion and squash until smooth. Return all the ingredients to the stockpot, stir in the sage and heat through. Season with salt and pepper to taste.

Right before serving, core and dice the apple. In a small skillet saute the apple, honey and lemon juice until warm. Serve the soup warm and garnish each serving with a spoonful of apple.

apple5

Italian Farro with Apples

Farro, a wheat like grain, makes a delicious alternative to rice or a side-dish for pork, chicken and fish.

Ingredients

  • 1 cup hulled whole-grain farro
  • 1 small onion, diced
  • 2 celery stalks, finely diced
  • 1 tablespoon olive oil
  • 2 1/2 cups reduced salt chicken broth
  • 1 cup finely chopped parsley
  • 1 Fuji apple (8 oz.)
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Directions

Sort farro, discarding bits of hulls and other debris. Pour farro into a bowl, cover completely with cool water, stir, and skim off and discard any additional hulls that float to the surface. Drain farro.

Heat oil in a 5-to 6-quart pan over high heat, add celery and onion and cook stirring often until tender, about 5 minutes.. Add farro to the pan and stir until the grains are coated, about 2 minutes.

Add broth and bring to a boil, then reduce the heat, cover pan, and simmer (mixture foams, so check and stir occasionally to keep it from boiling over) until farro is tender to the bite and no longer tastes starchy, about 25 minutes. Stir in parsley, cover, remove from heat, and let stand 10 minutes.

Meanwhile, peel and core the apple; cut into about 1/4-inch dice and mix with the lemon juice. Stir into the  farro mixture, season to taste with salt and pepper, and pour into a serving bowl.

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Classic Apple Pork Chops

Ingredients

  • 4 bone-in pork chops, about 1-inch thick (about 2 pounds)
  • 1 1/2 teaspoons sea salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 fresh thyme sprigs, divided
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 shallot, minced (2 tablespoons)
  • 2 tart apples, such as Granny Smith or Braeburn, peeled, cored and sliced 1/4-inch thick
  • 1 cup reduced-sodium chicken broth

Directions

Pat pork chops dry with paper towels. Remove thyme leaves from their stems and divide in half. Sprinkle both sides of the pork chops with 1 teaspoon salt, ½ teaspoon pepper and half the thyme leaves, pressing lightly so seasonings adhere.

Heat oil in a large skillet over medium heat until sizzling hot. Add the pork chops and cook 5 to 6 minutes per side, turning only once, to brown. Transfer to a platter and cover loosely to keep warm.

Add butter to the pan and heat until foamy. Add shallot and remaining thyme leaves and cook, stirring, until tender, about 3 minutes. Add apples, broth and remaining salt and pepper to the skillet scraping up any browned bits. Cook, stirring, until apple is tender and sauce reduces slightly, 3 to 4 minutes.

Return pork chops to the skillet, along with any juices that have collected at the bottom of the plate, to the skillet and cook just until the pork registers 145 degrees on a meat thermometer.. Transfer the pork chops to a platter and spoon the apple mixture over the chops.

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Ricotta Cheesecake With Apple Topping

Crust

  • 1 cup gingersnap cookie crumbs, (20 cookies)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon (packed) brown sugar

Filling

  • 1 1/2 cups whole-milk ricotta cheese, room temperature
  • 3/4 cup granulated sugar
  • 1 vanilla bean, split lengthwise, seeds scraped
  • 1 package (8 ounces) light cream cheese, softened
  • 1 container (8 ounces) light sour cream, room temperature
  • 3 large eggs, room temperature

Topping

  • 1 cup brown sugar
  • 1/4 cup water
  • 2 medium Granny Smith apples, peeled, cored and each cut into 8 slices
  • 2 tablespoons unsalted butter
  • 1/4 cup apple cider

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. In a mixing bowl, mix cookie crumbs, butter and sugar. Press into the bottom of the springform pan. Bake 10 minutes. Place pan on wire rack.

In a food processor, process ricotta cheese, granulated sugar and vanilla bean until ricotta is smooth. Add cream cheese and sour cream; process just until smooth.

In a large bowl, whisk eggs. Whisk in 1/4 of the cheese mixture. Fold in the remaining cheese mixture in two additions. Pour over the baked  crust.

Bake 45 to 50 minutes, or until the edges rise, and the center is just set, but still jiggly. Place on wire rack to cool completely (cheesecake may crack). Cover and refrigerate at least 4 hours or overnight.

To make the topping:

In a large skillet, combine the sugar and water. Cook over low heat, stirring constantly, until the sugar dissolves. Remove the skillet from the heat and immediately add the apples and butter. Stir to coat the apples. Return the pan to the heat and cook, turning apples occasionally, until the apples are tender but still hold their shape, 5 to 10 minutes.

Once the apples are tender, add the cider and cook until slightly thickened, 1 to 2 minutes. Pour the topping into a bowl, cover and let cool.

To serve the cheesecake, remove the pan sides and, with a large spatula, transfer the cake to a serving plate. Spoon the topping over the cake and serve.


molise

Molise is the youngest and second smallest region in Italy and is located in central-southern Italy. The region has only been recognized since 1963. Before this, Molise was an isolated province of Abruzzo. It now borders Abruzzo to the north, Latium to the west and Campania to the south with Puglia (Apulia) to the south-east. Its capital is Campobasso and the city is famous for the exceptional skill of its knife craftsmen, as well as, its delicious pears and scamorza cheese. Molise is home to beautiful abbeys, churches and castles, as well as, impressive ancient ruins far off the tourist track. Though beautiful, many of the buildings in the Molise region have been rebuilt over time due to damage by invading forces, as well as, by significant earthquakes which shook the area in 1456, 1805 and again in 2002.

Campobasso

Campobasso

Rain is very frequent and it is heavy during the autumn and spring months. Molise is mostly mountainous with rocky and steep hills, so sheep farming is a major industry. Only the coastline has roads/railways. Because of its mountainous terrain, the economy of the region has for centuries been highly dependent on the transit of shepherds and their flocks from Abruzzo to Puglia.

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Living off the land is a vital aspect of Molisani tradition and much of its agriculture is on a small-scale, reflecting the region’s sparse population. Most people live in rural areas where subsistence farming is both traditional and necessary to keep families fed and healthy. Sheep, goats, pigs and cattle have been cultivated for centuries in Molise, but have historically been raised as a form of currency rather than food, giving rise to the tradition of traveling with one’s livestock to Abruzzo for sale at the markets. Because animals have been generally raised for sale, Molisani recipes are often vegetarian or use very small amounts of meat just for flavoring. Most dishes are prepared simply and with few ingredients.

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Beans, potatoes, grapes and olives are primary crops of the region and the culinary tradition makes use of olive oil, chilies and garlic. Durum wheat is also important to the region, so pastas are both hearty and abundant. Of the few distinct dishes native to Molise is a polenta variation that is made from potatoes and wheat and is topped with a tomato sauce. Other traditional polenta dishes are common throughout the region and many recipes reflect the influence from surrounding regions. Even the flavors of nearby Croatia have made their way into the Molisani cuisine.

Typical desserts include a jam made with grapes grown in the Molise countryside, pastries filled with chickpeas, wafers made with walnuts and almonds and baked ravioli filled with sour black cherries.

Antipasto Course

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Baked Caciocavallo Cheese

Serves 8

  • 1 pound caciocavallo, wax removed, cut into ½ inch slices
  • 2 tablespoons extra virgin olive oil
  • 2 sprigs each fresh rosemary or oregano, sage, thyme, and parsley, chopped fine

Directions

Preheat the oven to 375 degrees F.

Pour the olive oil into the bottom of a 10-inch ovenproof baking dish. Arrange the cheese in an even layer in the dish and scatter the herbs on top.

Bake until the cheese is soft and gooey, about 25 minutes. Serve immediately from the oven with plenty of crusty Italian bread.

First Course

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Spaghetti with Fresh Anchovies

Serves 8

Ingredients

  • 1 pound spaghetti
  • 7 ounces anchovies
  • 14 oz container diced Italian tomatoes
  • 2 cloves garlic
  • Hot pepper to taste
  • 4 basil leaves
  • 1 tablespoon chopped parsley
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Directions

Dice the anchovies. Peel garlic and chop together with the hot pepper.

Heat 1 tablespoon of the olive oil in a pan over medium heat. Add chopped garlic and pepper and sauté until the garlic is lightly browned.

Add tomatoes and cook for about 10 minutes. Add anchovies and cook for about 5 more minutes.

Season with salt and pepper to taste. Add torn basil leaves, mix well and remove pan from heat.

Meanwhile, boil pasta in a large pot of salted water until al dente.

Drain, toss with prepared sauce, adding the rest of the oil and chopped parsley. Serve.

Second Course

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Breaded  Rib Lamb Chops

Ingredients

  • 8 rib lamb chops
  • 2 eggs, beaten
  • 3 ½ oz Italian seasoned bread crumbs
  • 2 tablespoons extra virgin olive oil
  • 3 oz grated Parmigiano Reggiano cheese
  • 1/2 cup prepared marinara sauce
  • Salt and pepper to taste

Directions

Preheat the oven to 350°F.

Season the lamb chops with salt and pepper. Beat the eggs in a shallow bowl. Place the bread crumbs in another shallow bowl.

Dip the lamb chops in the beaten eggs and then in the bread crumbs.

Heat oil in a frying pan and brown the ribs on both sides.

Place the browned chops in a baking dish. Cover each chop with a one tablespoon of marinara sauce.

Sprinkle each chop with grated Parmigiano Reggiano cheese.

Bake for 12 to 15 minutes and serve.

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Braised Peas with Onion

Serves 8

Ingredients

  • 1 tablespoon butter
  • 1 cup finely chopped onions
  • 4 cups fresh or frozen green peas
  • 1/2 cup chicken broth
  • Salt
  • Freshly ground black pepper
  • 1 cup grated Parmesan cheese

Directions

In a heavy 1 to 2 quart saucepan, melt the butter over moderate heat and cook the onions for 7 or 8 minutes, stirring frequently, until they are soft and golden brown.

Stir in the green peas and chicken stock, cover, and cook on low heat for 15 minutes.

When the peas are tender, uncover and stir frequently, for 2 minutes more, or until all the liquid is absorbed.

Taste for seasoning, Add the cheese and serve the peas in a heated bowl.

Dessert Course

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Italian Almond Orange Cake 

Ingredients

  • 4 large eggs, at  room temperature, whites and yolks separated
  • 1 cup sugar
  • 4 tablespoons potato starch
  • 2 1/3 cups almond flour, packed
  • 1 orange, room temperature, zested and juiced
  • Pinch of salt
  • Powdered sugar

Directions

Preheat the oven to 350 degrees F.  Measure all the ingredients and separate eggs.

In a bowl, combine the potato starch with the almond flour until thoroughly mixed.

Put the egg whites into a medium mixing bowl and the yolks into a large mixing bowl.

Beat the egg whites with a pinch of salt with very clean and dry beaters.  Beat until they reach a firm peak.  Put aside.

Beat the sugar into the egg yolks. Beat on high until the mixture is pale yellow and creamy.  Slowly fold in the potato starch/almond flour in three additions, slowly adding in the orange juice in between additions.  Then carefully fold in the orange zest. Followed by folding in the whipped egg whites, again in three additions to ensure a fluffy batter.

Turn into a parchment lined and greased 9 inch cake pan or springform pan.  Bake in the oven for 35-40 minutes until golden brown and firm to the touch and toothpick inserted into the center comes out clean.

Remove from the pan and cool on a wire rack.  Dust with sifted powdered/icing sugar before serving.


cherries

Cherries are in season and you can use them to create sweet or savory recipes.  There’s no need to limit cherries just to desserts. Use them in muffins, coffee cakes or pancakes for breakfast or add them to salads, salsas, sauces and shakes.

Traverse City, Michigan and Vignola, Italy, both claim to be the cherry capital of the world. Traverse City grows more cherries but Vignola’s been growing them longer. It’s the Pacific Northwest, however, that accounts for 70 percent of the sweet cherry production, while Michigan produces about three-quarters of the tart variety.

Nutritionally, cherries are very much like most fruit in that they contain fiber and antioxidants, such as vitamin C and beta carotene.

Choosing Cherries

Rain is the industry’s biggest problem. Ripe berries will split open if they get wet at the wrong time, making the crop sometimes unpredictable. The most popular Northwest sweet cherry is the Bing. These large cherries will be a dark burgundy color when fully ripened. The smaller, heart-shaped Lambert cherry is similar in taste to the Bing. A yellowish colored cherry is an extra-sweet hybrid called the Rainier.

In the Midwest, the Schmidt is a variety similar to the Bing. Other sweet cherry varieties of that region are the Emperor Francis and the Rainier. Tart cherries can sometimes be found at local farm stands for use in pies and jams. When picking out fresh cherries, make sure they’re firm (but not hard) and without soft spots or bruises. The stems should be green and not darkened with age.

Wash the cherries and pat dry and then store them in a plastic container for up to two weeks. Cherries deteriorate rapidly if they’re not kept refrigerated.

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If you want to take advantage of the in season prices, you can freeze cherries. The only equipment you’ll need beforehand is a cherry pitter and surgical gloves (unless you want red hands for days). A cherry pitter works very well.

To freeze, lay the washed cherries, pitted, on a jelly roll pan in a single layer and place in the freezer. When they’re solid, place them in labeled Zip-Lock freezer bags and they should keep for up to a year. Never defrost cherries, however, before using in your cooking or baking because they become mushy.

You can also make dried cherries that are great for baking or for use in granola and salads. This is a great way to use up overripe or crushed fruit. Arrange cherries skin side down on foil-covered cookie sheets or jelly roll pans. Place in a 200 degrees F oven for four to five hours or until the cherries are shriveled. They should be leathery and slightly sticky, but not hard.

Cool, then store in Zip-Lock bags or plastic containers. It is best to store homemade dried fruit in the refrigerator or freezer because the moisture that is still present in the fruit may cause some bacterial growth. Dried fruit will also taste fresher longer, if kept in a cool place.

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Tomato Bruschetta with Sweet Cherries

Serves 4

Ingredients

  • 1/2 loaf good, crusty Italian bread
  • 1 1/2 cup tomatoes, diced to 1/4″ chunks
  • 1 cup bing cherries
  • 1/4 cup parsley, minced
  • 2 cloves garlic, minced, plus one whole clove for the bread
  • 2 tablespoons yellow onion, minced
  • 2 tablespoons olive oil, plus more for bread
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon fresh ground white pepper

Directions

Place the diced tomatoes in a colander, sprinkle with the 1/2 teaspoon salt, and set aside to drain for 20 minutes. Pit and quarter the cherries. In a medium bowl, combine the tomatoes, cherries, parsley, minced garlic and onion. In a small bowl, whisk the vinegar into the olive oil.

Meanwhile, cut the bread into 1/2″ thick slices, rub with the whole clove of garlic and brush with olive oil. Toast the slices of bread in a toaster oven or under the broiler until golden and crisp. Drizzle each slice with a 1/2 teaspoon of the olive oil/vinegar mixture and then carefully spoon on the bruschetta. Garnish with a few parsley leaves and serve.

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Grilled Chicken Salad with Cherry Vinaigrette

Next time you are grilling, add a few extra chicken breasts for a summer salad the following day.

Ingredients

  • 2 boneless chicken breasts, cut in half to make four pieces (about 1/4 pound each)
  • Olive oil, salt, freshly ground pepper
  • Fresh herbs such as thyme and rosemary, chopped fine
  • 8 cups assorted garden lettuce or greens, such as baby romaine, leaf, red oak, endive, arugula, spinach (about 1/2 pound)
  • 1 medium red onion, halved and sliced thin
  • 10-15 radishes, sliced thin
  • Toasted pecans, optional

Vinaigrette

  • 1 cup fresh cherries, pitted
  • 2 1/2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon sugar or honey
  • 1/2 cup cherry juice
  • 2 teaspoons grated ginger root (peeled first),
  • Dash salt, cayenne pepper and/or freshly ground pepper

Directions

In a blender, combine the ingredients for the vinaigrette.

Chill in a covered container until ready to use. (The dressing can be strained for a smoother appearance.)

Brush the chicken with oil and sprinkle with salt, ground black pepper and the chopped fresh herbs.

Grill the chicken and refrigerate until needed.

Wash and dry the salad greens. Toss with the onions, pecans, if using, and radishes. Slice the chicken diagonally into thin strips.

Just before serving, toss the lettuce mixture with the vinaigrette. Lay the salad on the plates and top with the sliced chicken. Garnish with additional chopped fresh herbs.

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Maple Cherry Sauce

Makes 1 cup.

This sauce  can be used hot or cold as a topping for grilled meats, yogurt, ice cream or cheesecake. Tart cherries may be used, but you’ll need to adjust the amount of sweetener.

Ingredients

  • 1/4 cup cherry juice or juice blend
  • 2 teaspoons arrowroot flour or cornstarch
  • 2 tablespoons real maple syrup
  • 2 cups pitted fresh or frozen sweet cherries, halved

Directions

In a glass measuring cup, whisk together the juice and flour or cornstarch.

In a medium saucepan, pour in the juice mixture and the maple syrup. Stir over medium heat until the sauce starts to thicken.

Add the cherries and simmer until they soften, crushing them a bit. Don’t overcook.

Cool or serve hot. The sauce will thicken a little as it cools.

Option: add 1 teaspoon grated orange rind or 1 tablespoon brandy.

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Cherry Cheesecake Bars

These healthy bars are an easy dessert to take to a family barbecue.

Ingredients

2 cups Maple Cherry Sauce (double the recipe above)

Crust

  • 2 cups crushed graham crackers (for gluten-free, use almond flour)
  • 5 tablespoons vegetable oil
  • 2 tablespoons brown sugar

Filling

  • 1-1/2 cups vanilla Greek yogurt. (Brands that contain modified food starch and/or gelatin won’t work in this recipe.)
  • 2 eight-ounce packages 1/3 less fat cream cheese (Neufchatel)
  • 1/2 cup real maple syrup
  • 2 teaspoons vanilla
  • 2 large eggs

Directions

Preheat the oven to 350 degrees Fahrenheit. Have a 9-by-13-inch baking pan ready.

Place the crackers in the processor and process until fine crumbs form.  mix in the oil and sugar. Pour into the baking pan and press onto the bottom of the pan.

In the processor or using a mixer, beat the yogurt and cream cheese together. Beat in the maple syrup and vanilla, then the eggs, one at a time. Pour the mixture over the crumb crust in the baking pan.

Bake for 40 minutes or until the top is lightly browned and the center has puffed up. (It will fall somewhat when cooled.) Cool to room temperature, then refrigerate for at least three hours.

Just before serving, spread with the cherry sauce and cut into bars.

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Italian Old Fashioned Cherry Cake or Dolce Di Ciliegie

Servings: 6-8

This historical family recipe has been published by the famous Italian cook, Artusi, in his book, “L’arte la scienza in cucina e l’ arte di mangiar bene” in 1891.

Frozen cherries are too juicy to use in this recipe.

Ingredients

1/2 lb fresh cherries, pitted

For the Baking Pan

  • 1 teaspoon butter
  • 2 ounces almonds ( ground)
  • 1 tablespoon plain breadcrumbs (finely grated)

For the Filling

  • 4 large eggs, separated
  • 4 ounces powdered sugar, plus extra for the top of the cake
  • 2 ounces plain bread crumbs, finely grated
  • 2 tablespoons liqueur (Amaretto or Maraschino cherry juice)
  • 1/2 teaspoon vanilla extract

Directions

Butter a 10 inch pie pan or baking pan. Heat the oven to 400 degrees Fahrenheit (200°C).

Distribute the almonds and the one tablespoon bread crumbs to completely coat the bottom of thebaking pan.

Blend the egg yolks with the powdered sugar until creamy and soft. Incorporate the bread crumbs, liqueur or juice and vanilla.

Beat egg whites separately in another bowl until soft peaks form and gently fold into the egg yolk mixture. Pour into the baking pan.

Drop the cherries on top.

Bake for about 30 minutes or untilthe top is brown and the cake is cooked through.

Dust the top with powdered sugar.

Serve hot or cold.

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Duck With Cherries In Chianti

This dish was developed for a banquet to be served at the Castello di Gabbiano, south of Florence. Italian cherries were in season and the cherries were cooked in Castello’s Chianti.

The sauce was served with locally caught duck. Culinary instructor and cookbook author, Katie Caldesi, The Italian Cookery Course, is the creator of this recipe.

Servings: 4

Ingredients

  • 4 duck breasts, skin on
  • Salt and freshly ground pepper

Sauce

  • 3 1/2 ounces cherries, halved, pits removed
  • 2/3 cups orange juice
  • 1/4 cup sugar
  • 2 cups red wine, such as Gabbiano Chianti

Directions

Preheat the oven to 350°F.

To make the sauce,

Put the cherries in a ovenproof dish, pour in the orange juice, then sprinkle with half the sugar. Transfer the dish to the oven and bake for about 25 minutes or until the cherries have softened and browned a little. Remove from the oven and set aside.

Meanwhile, pour the wine into a saucepan with the remaining sugar and bring to the boil. Reduce the heat and simmer for about 30 minutes to allow it to reduce to about a third of its volume (you want about 2/3 cup).

Season the duck breasts with salt and pepper. Heat a nonstick frying pan and, when hot, fry the breasts, skin-side down, for about 6 minutes, then turn them over and fry for another 4 minutes.

This will give you medium-rare meat. If you prefer it well cooked, transfer the duck breasts to a baking pan and roast in the oven for about 10–15 minutes.

Meanwhile, pour the cherries and the wine into a large frying pan and bring to a boil over a high heat. Reduce the heat to a simmer and cook for 5 minutes or until the sauce has reduced and thickened.

Slice the duck breasts and arrange them on warmed serving dishes. Pour the cherry wine sauce over and serve with plenty of creamy polenta.


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Sleek, fast redheads, the Testa Rossas, created by the late Enzo Ferrari: are displayed in the Museo Ferrari in Maranello, Italy in the region of Emilia-Romagna. Museo Ferrari is a Ferrari company museum dedicated to the Ferrari sports car marque. The museum is not purely for cars. On view are trophies, photographs and other historical objects relating to the Italian motor racing industry and the exhibition, also, includes technological innovations, some of which made the transition from racing cars to road cars.

The museum first opened in February 1990, with a new wing added in October 2004. Ferrari, itself, has run the museum since 1995. The total surface area is now 2,500 square meters and the number of annual visitors to the museum is around 180,000. The car exhibits are mostly a combination of Ferrari road and track cars. Many of Ferrari’s most iconic cars from throughout its history are present in the museum.

redheads

The Testarossa was a 12-cylinder mid-engine sports car manufactured by Ferrari, which went into production in 1984, as the successor to the Ferrari Berlinetta Boxer. The Pininfarina-designed car was originally produced from 1984 to 1991. Almost 10,000 Testarossas were produced, making it one of the most-produced Ferrari models, despite its high price and exotic design. In 1995, the F512 M retailed for $220,000.

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The Testarossa name, which means “redhead” in Italian, comes from the red-painted cam covers on the engine. The Testarossa was a two-door coupe with a fixed roof and all versions of the Testarossa had power fed through the wheels from a rear-mounted, five-speed manual transmission. The rear mid-engine, rear-wheel drive layout (engine between the axles but behind the cabin) kept the center of gravity in the middle of the car, which increased stability and improved the car’s cornering ability. The original Testarossa was re-engineered in 1992 and released at the Los Angeles Auto Show as a completely new car. The car dropped the TR initials and added the M, which in Italian, stood for modificata (modified) and was the final version of the Testarossa. The F512 M was Ferrari’s last mid-engine 12-cylinder car.

The Testarossa can trace its roots back to the faults of its predecessor. The problems that the Testarossa was conceived to fix, included a cabin that got increasingly hot between the front-mounted radiator and the engine and a lack of luggage space. To fix these problems Ferrari and Pininfarina designed the Testarossa to be larger than its predecessor, the Berlinetta Boxer. With an increased wheelbase, extra storage space behind the seats in the cabin was created. Headroom was also increased with a roofline half an inch taller than the Boxer.

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The spectacular design came from the Pininfarina team. They were led by design chief, Leonardo Fioravanti, the maestro behind many beautiful Ferraris. Being a trained aerodynamicist, Fioravanti applied his know-how to set the aerodynamics layout of the car. This meant the large side intakes were not only a statement of style but actually functional, since they drew in clean air to cool the side radiators and then went upward and left the car through the ventilation holes located at the engine’s tail.

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Pininfarina’s body was a departure from a traditional one. The side strakes, sometimes referred to as “cheese graters” or “egg slicers,” that spanned from the doors to the rear fenders were needed because rules in several countries outlawed large openings on cars. The Testarossa had twin radiators in the back with the engine, instead of a single radiator up-front. In addition, the strakes provided cool air to the rear-mounted side radiators, thus keeping the engine from overheating. The strakes also made the Testarossa wider at the rear than in the front, thus increasing its stability and handling. One unique feature to the design was a single high-mounted rear view mirror on the driver’s side for better road view. The Testarossa used a double wishbone front and rear suspension system. Ferrari, also, improved traction by adding 10-inch-wide alloy rear wheels and four-valve cylinder heads that were finished in red.

The car won many comparison tests and admirers – it was featured on the cover of Road & Track magazine nine times in just five years. Well known Testarossa owners were the English pop singer, Elton John, the French actor, Alain Delon, and the 1989 Ferrari formula 1 Pilot, Gerhard Berger. Jack Nerad of Driving Today states, the Testarossa “… [was] a car designed and built to cash in on an image. And since cashing in was what the Eighties were all about, it was the perfect vehicle for its time. The saving grace was, it was also a damn good automobile.”

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Although successful on the road, the Testarossa did not appear on race tracks. As Ferrari’s range-topper during the 1980s, the car made appearances in numerous video games, most notably the arcade games OutRun and in the TV series, Miami Vice, as Sonny Crockett’s undercover car from season three.

Food and motors are the two true passions of this area of italy.

Symbol of the local cuisine, zampone (stuffed pig trotters) with lentils is cooked not only during the Christmas holidays and New Year’s, but all year-round. Among the typical products that have received the DOP quality recognition are the traditional balsamic vinegar of Modena with its more sweet-than-sour taste and Parmigiano Reggiano cheese. Other renowned products are Vignola cherries and Modena pears.

The legendary tortellini, stuffed with pork meat, ham and Parmigiano cheese and the tigella, a flatbread cooked in a wood oven and served with cotechino and a mix of cheeses, are both even better, if paired with the local Lambrusco wine. Among other specialties are Borlengo, “rice bomb” (a rice mould stuffed with stewed pigeon meat) and Bocconcini. Typical desserts are amaretti cookies of San Geminiano, Bensone Cake and Barozzi Cake.

redheads 6

Eggplant Rolls with Pecorino and Prosciutto

Ingredients

  • 1 eggplant about 1 ¼ to 1 ½ pounds
  • 12 slices prosciutto
  • 1 cup grated Pecorino cheese
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • Chives to taste
  • Salt to taste

Directions

Slice the eggplant about ¼ inch thick. Sprinkle the slices with a pinch of salt and place in a colander. Place the colander on a plate and weight down the eggplant (with a bowl of water, for example). Allow to drain for 15 minutes.

Preheat a grill

Meanwhile, brush both sides of each slice of eggplant with extra virgin olive oil. Grill each slice for no more than two minutes.

Sprinkle the slices with grated Pecorino as they are removed from the grill.

Cover each slice of eggplant with a slice of Prosciutto di Parma and gently roll up. Secure each roll by tying with a chive leaf. Drizzle with extra virgin olive oil and serve.

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Penne with Zucchini and Ricotta

6 servings

Ingredients

  • Coarse sea salt
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 1/2 pound zucchini, thinly sliced crosswise
  • 1 1/2 tablespoons finely chopped fresh basil
  • 1 pound penne
  • 9 ounces fresh ricotta cheese (1 1/4 cup)
  • Freshly ground black pepper 

Directions

Bring a large pot of salted water to boil.

In a large skillet, heat oil over medium-high heat. Add shallot, reduce heat to medium and cook for 2 minutes. Add zucchini and basil; cook, stirring occasionally, until vegetables are softened, about 5 minutes more. Remove from the heat and season with salt.

Add pasta to boiling water and cook until al dente. Reserve 1/2 cup pasta cooking liquid, drain pasta. Transfer pasta to a large serving bowl. Add zucchini mixture and ricotta; stir to combine. Moisten with pasta cooking liquid and sprinkle generously with pepper.

redheads 7

Beef Fillet with Balsamic Vinegar

Ingredients

  • 1 3/4 pounds beef fillet
  • 1/3 cup flour
  • 1/4 cup good quality balsamic vinegar
  • 2 1/2 tablespoons olive oil
  • 1/2 cup beef broth
  • Salt to taste

Directions

Cut the fillet in four slices, 1 – 2 inches thick, depending on the size. Coat with flour, shaking off any excess flour.

Heat oil in a pan over medium heat, add fillets and season with salt and pepper. Cook on both sides as desired, remove fillets and keep warm.

Deglaze the pan with the balsamic vinegar. Add broth to the pan and cook until the sauce is thick. Pour the sauce over the fillets and serve.

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Bensone Cake

The Bensone Cake (also called Balsone or Bensoun in the local dialect) is like a sponge cake with a crunchy surface and it is perfect for breakfast or an afternoon treat, dipped in milk or tea. But the real “connoisseurs” in the region usually eat it at the end of a meal dipped in Lambrusco wine.

Ingredients

  • 1 3/4 pounds flour (about 6 ⅓ cups)
  • 3 eggs
  • 1 cup granulated sugar
  • 2 sticks (8 oz) butter
  • Grated zest of one lemon
  • 1 tablespoon baking powder
  • 1/2 cup milk
  • 1 egg yolk, beaten for the topping
  • 1/4 cup coarse white sprinkles
  • 1/4 cup confectioner’s sugar

Directions

In a food processor, mix butter and sugar until creamy. Add eggs and milk in a stream with the motor running.

Sift flour with baking powder and add grated lemon zest Incorporate flour into the butter mixture.

Turn dough out onto a floured board. Knead well. Shape into an oval loaf with your hands.

Line a baking sheet with oiled parchment paper and place the loaf of dough on the pan.

Brush the surface of the dough with the beaten egg yolk and dust with sugar sprinkles and confectioner’s sugar.

Bake in a preheated 375°F for 40 – 45 minutes. Cool on a wire rack.


party time 6

This is the season for graduations, showers and a host of other occasions – all reasons to have a spring get together with friends and family.  To entertain with elegance, not extravagance, host a dessert party. People will love you for giving them the chance to be just a bit indulgent. A dessert buffet works well in the late afternoon or as an after dinner event. You can easily make the buffet smaller or larger simply by subtracting or adding desserts.

Keep the setting simple: Let single-flower arrangements and the beautiful desserts displayed at interesting levels in plain sight put the focus on what the guests really came for – a good time. Set up the buffet table―minus the desserts and beverages―the night before.

Before setting out your dessert spread, keep these table tips in mind.

  • If you have a cake stand, use it. The height will add visual impact to the table and will offer a bit of extra space on the crowded buffet table.
  • Set out dishes of your favorite chocolates or chocolate-covered nuts.
  • Place the plates at the far end of the table, the desserts in the middle and the beverages, cutlery and napkins at the other end of the buffet table.
  • Depending on how many guests you’ve invited, you may or may not have enough “real” dessert-sized plates, beverage glasses and wine goblets. Disposable serveware is perfectly okay. You could also borrow some plates and glasses from friends—that’s okay too. It’s not essential that all the glasses and plates match
  • You can never have too many cocktail napkins, both on the buffet and on end tables.

Beverages and Desserts 

There’s no need to offer a full bar – regular and decaffeinated coffee, several kinds of tea and a sparkling wine and a fruity white wine are more than enough.

Select desserts with contrasting and complementary textures and flavors. Mix sweet and tart, smooth and crunchy, add a pleasing spice or highlight a big, bold taste — like dark chocolate!

Make one showstopping dessert to dazzle your guests and let the others play minor, but still important, roles.

It’s smart to provide some lighter sweets to go along with the decadent ones — for example, a fresh fruit platter. Cookies are always a big hit — especially if children are present.

Plan as many make-ahead desserts as will work well on your menu. All of the desserts below can be made well in advance of your party.

Preslice cakes, pies and tarts, but do not separate the slices. Arrange cookies in baskets, plates or unique decorative containers.

party time 1

Honey Cheesecake

To keep the cheesecake from cracking, run a knife between the crust and pan a few minutes after removing it from the oven. The cheesecake will cool and condense without sticking to the pan’s sides.

Ingredients

  • 2 tablespoons butter, melted
  • 1/3 cup finely ground walnuts
  • 1/4 cup vanilla wafer crumbs
  • 1 1/2 pounds light cream cheese, at room temperature
  • 3/4 cup honey, plus 2 tablespoons, divided
  • 3 eggs, at room temperature
  • 1/4 cup regular evaporated milk (not low-fat) (you may also use heavy cream)
  • 2 teaspoons vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Fresh berries

Directions

Preheat oven to 325 degrees F.

Brush the inside of 8 or 9 inch springform pan with melted butter.

Mix walnuts and cookie crumbs in small bowl; spread evenly in the pan, coating the bottom and sides.

Beat cream cheese and 3/4 cup honey with a mixer at medium speed until smooth, scraping down bowl’s sides occasionally, about 3 minutes. Beat in eggs one at a time; beat in milk and vanilla. Beat in flour, cinnamon and salt.

Pour into the crumb covered pan.

Bake about 1 hour and 10 minutes or until lightly browned and a little puffed. Cheesecake will jiggle in the center but will set as it cools.

Cool on a wire rack 2 hours. Cover and refrigerate. To serve, drizzle with remaining 2 tablespoons honey and garnish with fresh berries.

party time 2

Hazelnut Truffles

Makes 3 dozen

Ingredients

  • 3 dozen hazelnuts
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3 tablespoons whipping cream
  • 1 teaspoon hazelnut liqueur
  • 1 (6-ounce) package white chocolate baking squares
  • 2 (2-ounce) chocolate candy coating squares

Directions

Bake hazelnuts in a shallow pan at 350°F, stirring occasionally, 5 to 10 minutes or until toasted.

Microwave chocolate chips and whipping cream in a 2-cup glass measuring cup at HIGH for 1 1/2 minutes or until chips melt, stirring twice. Stir in liqueur.

Pour into a wax paper-lined 15 x 10 inch jelly roll pan; freeze 2 hours or until firm to touch.

Shape 1/2 teaspoon chocolate mixture around each hazelnut, coating completely and place on wax paper.

Microwave white chocolate baking squares in a 1-quart microwave-safe bowl at HIGH for 1 1/2 minutes or until melted, stirring twice.

spring party 1

Truffle Mold

 

Coat plastic candy molds with a thin layer of white chocolate using a small paintbrush; let stand 1 hour or until firm. Place coated hazelnuts in molds; brush with remaining white chocolate, sealing to edges of molds. Let stand at room temperature 1 1/2 hours or until firm.

Invert molds; tap firmly on cutting board to remove candy.

Microwave coating in a 1-cup glass measuring cup 1 minute or until melted, stirring once. Pour into a small heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle over truffles. Let stand until firm.

spring party 2

 

Lemon-Coconut Pound Cake

Ingredients

  • 1/2 cup butter, softened
  • 1 1/3 cups granulated sugar
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup sour cream
  • 2 teaspoons lemon zest
  • 1 cup sweetened flaked coconut, divided

Lemon Glaze

  • 2 cups powdered sugar
  • 2 to 3 tablespoons milk
  • 2 teaspoons fresh lemon juice

Directions

Preheat oven to 325°F.

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, salt and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut.

Pour batter into a greased and floured 9 x 5 inch loaf pan. Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack and cool completely (about 1 hour).

To make glaze:

Whisk together powdered sugar, 2 tablespoons milk and fresh lemon juice, adding an additional 1 tablespoon milk, 1 teaspoon at a time, for desired consistency

Spoon Lemon Glaze over cake and sprinkle with remaining 1/2 cup coconut.

Watermelon Salad. Moreton's House 712 Greenwood, Chapel Hill, NC 27514-5923. W: 919 967 2185 C: 919 260 7465 www.nealsdeli.com A100527_F&W_NealsDeli_Sept_2010

Watermelon Salad with Mint and Lime

Lightly salting the watermelon brings out its flavor.

Ingredients

  • 8 cups seedless watermelon chunks (1 inch), from a 6-pound melon
  • 1/4 cup fresh lime juice
  • Pinch of cayenne pepper
  • 1/2 cup mint leaves, torn
  • Salt

Directions

In a large bowl, toss the watermelon chunks with the lime juice and cayenne. Fold in the mint leaves. Season lightly with salt and chill until serving time.

MAKE AHEAD The watermelon salad can be refrigerated overnight. Fold in the torn mint leaves just before serving.

party time 5

Bourbon-Brownie Petit Fours

Ingredients

  • 1/2 cup butter
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1/4 cup bourbon 
  • 3 tablespoons instant coffee granules
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda

Milk Chocolate Frosting/Semisweet Chocolate Glaze

  • 1 cup whipping cream
  • One 5 3/4 ounce package milk chocolate chips
  • 16 ounce package semisweet chocolate chips or 1 cup bittersweet chocolate chips

Directions

In a medium saucepan melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool.

Preheat oven to 350 degrees F. Line an 8 x 8 x 2 inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside.

In a small bowl stir together bourbon and coffee granules; set aside.

Stir sugar into cooled chocolate mixture in the saucepan. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla and bourbon mixture.

In a small bowl stir together flour and baking soda. Add flour mixture to the chocolate mixture, stirring just until combined.

Spread batter evenly in the prepared baking pan. Bake for 30 minutes. Cool in pan on a wire rack.

Using the edges of the foil, lift the uncut brownies out of the pan. Cut off the edges of brownie and save for another use.

For the frosting:

In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat.

For Milk Chocolate Frosting:

Transfer 1/2 cup of the hot cream to a small bowl. Add milk chocolate chips (do not stir). Let stand for 5 minutes. Stir until smooth. Cover loosely and chill for 1 to 2 hours.

For Semisweet Chocolate Glaze:

Add semisweet chocolate chips to the remaining hot cream in the saucepan, stirring until smooth. Set aside.

When ready to glaze petits fours, reheat Semisweet Chocolate Glaze over medium-low heat to reach pouring consistency, stirring constantly.

For petits fours:

Cut brownies into 1- to 1-1/2-inch squares. Coat petits fours with Semisweet Chocolate Glaze.

For Milk Chocolate Rosettes:

Beat the reserved cooled milk chocolate mixture with an electric mixer about 30 seconds or until fluffy. Spoon frosting into a decorating bag fitted with a large star tip. Pipe large rosettes in the center of each petit four.

spring party 7

Oatmeal-Cherry Cookies

Yield: about 60 cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 1 cup snipped dried red cherries (6 ounces)

Directions

In a large mixing bowl, beat butter with an electric mixer on medium to high-speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, cinnamon, salt and baking soda.

Beat until combined, scraping the sides of the bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Stir in oats and dried cherries.

Drop the dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.

Bake in a 350 degree F oven about 12 minutes or until the edges are lightly browned. Cool on cookie sheets for 1 minute. Transfer to wire racks and let cool.

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