Healthy Italian Cooking at Home

Category Archives: cake

Leonard Covello

(1887-1982) was the first Italian American high school principal in New York City (Benjamin Franklin High School in East Harlem 1934-56). A pioneer in bilingual education, Covello believed a school should serve the interests of its neighborhood. He was also a co-founder of the American Italian Historical Association in 1966. Covello was born in the town of Avigliano in the Basilicata region of Southern Italy on November 26, 1887. In 1890 his father, Pietro Covello, emigrated to New York City. Leonard, his mother and his two brothers, joined his father in the East Harlem section of the city in 1896.

While in high school, Covello won a scholarship which enabled him to attend Columbia University and he graduated in 1911. In 1913 he took a job as a teacher of French in DeWitt Clinton High School. With the entrance of the United States into World War I in 1917, Covello enlisted as a private in the U.S. Army Artillery Corps. He went to France as an interpreter and became a member of the Corps of Intelligence Police. In 1920 Covello returned to his former position at DeWitt Clinton and served as head of the school’s Italian Department from 1922 to 1926.

File:Manhattan Center for Science and Mathematics eastern face.JPG

Benjamin Franklin High School

In 1926 he was appointed First Assistant in Modern Languages, a post he held until 1934. While at DeWitt Clinton, Covello realized that Italian American children were confronted by a dilemma in the public schools. They were expected to separate themselves from their native culture and language, in order to meet the school’s expectations and to achieve academically. Covello sought means to ease the transition of immigrant school children into American life and to aid in their acculturation without separating them from their community.

In 1914 he established Il Circolo Italiano at DeWitt Clinton. This club combined social service, recreational and cultural activities and its members worked within the Italian immigrant community. He also began a campaign to establish Italian on an equal footing with other foreign languages taught in New York City schools, a campaign which culminated in his appointment as head of the newly established Italian Department at DeWitt Clinton in 1922. In that same year, Covello established the Italian Parents Association at the school.

Covello’s work extended beyond DeWitt Clinton to include the city’s school system and its Italian community as a whole. He was a major force in the Italian Teachers Association and in 1931 founded the Casa Italiana Educational Bureau, which disseminated information on Italian culture. He was associated with most of the Italian organizations in the city, such as the Italy-America Society and Order of Sons of Italy. Through them he tried to ease the transition of the immigrant and to spread pride and knowledge of Italian culture.

During his years at DeWitt Clinton, Covello became increasingly aware of the need for a high school in East Harlem. From 1931 until 1934 he led a campaign to create such a high school and in 1934 his work was rewarded with the establishment of Benjamin Franklin High School. Covello was appointed principal of the school. As East Harlem began to experience an influx of Puerto Rican immigrants during the 1940s and 1950s, Covello implemented programs for Puerto Rican students at Franklin similar to those which had proven successful among Italian immigrants. In 1956 Covello retired as principal of Franklin High School and accepted an appointment as Education Consultant to the Migration Division of the Puerto Rican Department of Labor. His work with the Migration Division included language and literacy campaigns, citizenship programs, work with Puerto Rican organizations, conferences and workshops on Puerto Rican problems and a general effort to raise awareness and pride in Puerto Rican history and culture.

Pasta with Italian Bacon 

Servings 4 Ingredients

  • 1 lb short pasta
  • 5 oz guanciale or pancetta or bacon
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt and pepper
  • Parmesan cheese, grated
  • 1 cup dry white wine
  • Paprika
  • Parsley, chopped

Directions

While the pasta is cooking, heat oil in a skillet and cook the guanciale and the cloves of garlic until they are golden; add the wine and allow it to evaporate. Add the cooked pasta, cheese and pepper. Mix well. Garnish with parsley and paprika

Maria Montessori

(1870 -1952) born in Chiaravalle, near Ancona, Italy, Maria was an Italian educator and originator of the educational system that bears her name. The Montessori system is based on the belief in the creative potential of children, their drive to learn and the right of each child to be treated as an individual. After graduating in medicine from the University of Rome in 1896—the first woman in Italy to do so—Montessori was appointed an assistant doctor at the psychiatric clinic of the University of Rome, where she became interested in the educational problems of the mentally disabled children. Between 1899 and 1901 she served as director of the State Orthophrenic School of Rome, where her methods proved extremely successful. From 1896 to 1906 she held a chair in hygiene at a women’s college in Rome and from 1900 to 1907 she lectured in pedagogy at the University of Rome, holding a chair in anthropology from 1904 to 1908. During these years she continued her studies of philosophy, psychology and education.

In 1907 Montessori opened the first, Casa dei Bambini (“Children’s House”), preschool for children ages three to six from the San Lorenzo district of Rome, applying principles now recognized as the Montessori method. Her successes led to the opening of other Montessori schools and for the next 40 years she travelled throughout Europe, India and the United States lecturing, writing and establishing teacher-training programs. In 1922 she was appointed Government Inspector of Schools in Italy, but left the country in 1934 because of the Fascist rule.

Montessori scorned conventional classrooms and she sought, instead, to teach children by supplying concrete materials and organizing situations conducive to learning with these materials. She discovered that certain simple materials aroused in young children an interest and attention not previously thought possible. The materials used were designed specifically to encourage individual rather than cooperative effort. Group activity occurred in connection with shared housekeeping chores.

Tournedos alla Rossini

This recipe from the Ancona (Marche) region and is named for the opera composer, Rossini.

Ingredients

  • 4 thick slices of beef fillet, tied with kitchen string to hold its round shape
  • 4 round slices of bread as thick as the beef fillets
  • 4 slices of patê de fois
  • 3 tablespoons butter
  • Salt and Pepper
  • Half cup of Marsala wine.
  • Truffles, optional

Directions

Heat 1 tablespoon butter in a skillet and fry the slices of bread. Put the bread on a serving dish dish.

Cook the beef in the same skillet with 1 tablespoon butter, salt and pepper until medium rare.

Place the beef ‘tournedos’ on top of each slice of bread and keep warm.

Fry the pate slices in the remaining butter and place on top of the beef.

Pour the Marsala wine into the skillet and cook for a few minutes, stirring the browned bits in the pan. Pour a little of the sauce over each ‘tournedos’.

Garnish with truffle slices, if desired.

Angelo Bartlett Giamatti

became the youngest president of Yale University in 1978 and the first president not of Anglo Saxon heritage. As the university’s 19th president, he served until 1986. Giamatti was born in Boston and grew up in South Hadley, Massachusetts, the son of Mary Claybaugh Walton and Valentine John Giamatti. His father was professor and chairman of the Department of Italian Language and Literature at Mount Holyoke College. Giamatti’s paternal grandparents were Italian immigrants, Angelo Giammattei and Maria Lavorgna. His grandfather, Angelo, had emigrated to the United States from Telese, near Naples, Italy, around 1900.

Giamatti attended South Hadley High School, spent his junior year at the Overseas School of Rome and graduated from Phillips Academy in 1956. At Yale University, he was a member of Delta Kappa Epsilon (Phi chapter) and he graduated magna cum laude in 1960. That same year, he married Toni Marilyn Smith, who taught English for more than 20 years at the Hopkins School in New Haven, Connecticut. Together the couple had three children: Hollywood actors Paul and Marcus and jewelry designer Elena. In the film, Sideways, a photograph of the character, Miles Raymond (portrayed by Giamatti’s son Paul) with his late father is really a picture of Paul and Bart Giamatti.

Giamatti taught briefly at Princeton, but spent most of his academic life at Yale. Giamatti’s scholarly work focused on English Renaissance literature, particularly Edmund Spenser and the relationships between English and Italian Renaissance poets. While president of Yale University he presided over the university during a bitter strike by its clerical and technical workers in 1984-85. He also served on the board of trustees of Mount Holyoke College for many years, participating fully despite his Yale and baseball commitments. Giamatti had a lifelong interest in baseball (he was a die-hard Boston Red Sox fan). In 1978, when he was first rumored to be a candidate for the presidency of Yale, he had deflected questions by observing that “The only thing I ever wanted to be president of was the American League.” He didn’t exactly get his wish, but he became president of baseball’s National League in 1986 and commissioner of baseball in 1989.

During his term as National League president, Giamatti placed an emphasis on the need to improve the environment for the fan in the ballparks. While still serving as National League president, Giamatti suspended Pete Rose for 30 games after Rose shoved umpire, Dave Pallone, on April 30, 1988. Later that year, Giamatti also suspended Los Angeles Dodgers pitcher, Jay Howell, who was caught using pine tar during the National League Championship Series. Giamatti, whose tough dealing with Yale’s union, favorably impressed Major League baseball owners and he was unanimously elected to succeed Peter Ueberroth as commissioner of baseball on September 8, 1988. Determined to maintain the integrity of the game, on August 24, 1989, Giamatti prevailed upon Pete Rose to agree voluntarily to remain permanently ineligible to play baseball. Giamatti died of a heart attack only a year after his appointment in September 1989.

Caprese Salad

This salad is from Capri and Campania but this simple dish is made everywhere in Italy from the beginning of spring to the end of summer. Ingredients

Red tomatoes, fresh mozzarella cheese, leaves of fresh basil, salt, pepper and extra virgin olive oil.

Directions

Core the tomatoes cut each into thick slices and place on a large plate. Slice the mozzarella and arrange the slices alternating between the tomatoes slices. Decorate with the basil leaves. Sprinkle with salt and pepper and drizzle with olive oil. Serve with crostini.

Rosemarie Truglio

is the director of research for Public Television’s award-winning children’s program, “Sesame Street.” She develops the program’s interdisciplinary curriculum and conducts research to enhance the program’s educational and entertainment values. Dr. Truglio is a nationally recognized expert on the effects of television on children and teenagers. In her position as director, she assesses the role of television in the socialization and education of children. This research has been the focus of her career and she has helped to ensure that the creative process always embraces the major curriculum points in a safe, sensitive, responsible and age-appropriate manner.

Dr. Truglio received her Ph.D. in Developmental and Child Psychology from the University of Kansas and her B.A in Psychology from Douglass College, Rutgers University. Dr.Truglio originally had an interest in math and science but she credits Rutgers’ early-childhood education and developmental childhood courses with preparing her for “Sesame Street”. Now, she is counting on the show’s lineup of furry friends to inspire another generation of children.

Dr. Truglio is a widely published expert on child development, whose articles appear in child and developmental psychology journals. A former Assistant Professor of Communication and Education at Teachers College, Columbia University, Dr. Truglio also serves on the Advisory Board of the Children’s Digital Media Center, Alliance for a Media Literate America and The Council on Excellence in Children’s Media at Annenberg School of Communication.

Dr.Truglio was born in in 1961 in Hoboken, NJ and her parents, Lucy and Albert Truglio lived their entire life in Hoboken. They were co-founders of Truglio’s Meat Market on Park Avenue established in 1952. Dr. Truglio currently lives in New York with her family.

Swordfish Fillets

Ingredients

  • 1 ¾ lb swordfish, thinly sliced
  • 5 oz plain homemade breadcrumbs
  • 1 tablespoon capers
  • 1 oz caciocavallo cheese, grated
  • 1 onion, cut into quarters
  • Pepper to taste
  • Parsley, chopped to taste
  • Extra virgin olive oil to taste
  • Salt to taste

Directions

Gently flatten out swordfish using a meat mallet and cut in half. and then into portion slices.

Season bread crumbs with salt, pepper and chopped parsley.

Mix three quarters of the breadcrumb mixture with capers and grated Caciocavallo cheese, drizzling oil onto it; place spoonfuls of the mixture onto the fish slices.

Roll up the fillets and coat in oil and dip in the remaining breadcrumbs. Thread onto a skewer alternating with pieces of onion.

Grill the skewers, turning once.

Antonio Buonomo

born in Naples in 1932, Buonomo is an Italian composer, solo percussionist and music educator. Antonio Buonomo’s professional experiences include performing as a timpani soloist in various orchestras (such as the “San Carlo” of Naples and “La Fenice” of Venice) and directing one of Europe’s first all-percussion instrument groups. His many compositions and transcripts for percussion instruments have been published and include teaching materials, as well as, music for plays and television documentaries. They have also been performed at musical events, on television and radio programs, as well as, at public concerts.

The fifth of ten children, Antonio began studying music before he even knew how to read or write. At the age of 12 he played the trumpet and drums with his father in the Naples nightclubs in front of an audience of American soldiers from the Allied Forces during the war. His career was built on “coming up through the ranks” and playing just about any musical genre, from popular music to marching bands to jazz and contemporary music.

Buonomo has to be given credit for being the first one in Italy ever to prove that percussion instruments had a life of their own because they contain the triple music root: rhythm, melody and harmony. So, these instruments were not (as many people used to think) just a rhythm section to accompany other instruments or to simulate weather phenomena, such as thunderstorms. He continued his efforts until percussion courses were established inside Italian conservatories. He carried out this initiative by writing ad-hoc compositions and participating in radio and TV programs, as well as, by playing pieces for percussion that had never been performed in Italy during the concerts he conducted.

Having achieved great success among young people through his concerts that were held in schools (from middle schools to universities) and hisrecordings of the first classical, pop and contemporary all-percussion Italian music record. He became much more popular as his artistic commitment grew. Italy’s most influential newspaper, the Corriere della Sera, printed the following in November 1987: “He is a real authority on rhythm as an internationally known percussionist and virtuoso. Antonio Buonomo is a versatile and passionate teacher who has published many works on his favorite subject: pure percussion technique and rhythm perspectives.” In 1983, the Minister of Public Education invited him to be part of the commission that drafted the program for percussion study for percussionists and he was called by the Opera Theatre in Rome to act as assistant conductor and music consultant for the Missa Solemnis pro Jubileo, by Franco Mannino, which had its world premiere at the Colosseum.

Capri Chocolate Cake

Ingredients

  • 5 oz almonds, finely chopped
  • 3 ½ oz butter
  • 3 ½ oz sugar
  • 3 ½ oz dark chocolate, finely chopped
  • 3 eggs
  • 2 tablespoons crème de Cacao Liqueur or Strega liqueur
  • 1 ½ teaspoons baking powder

Directions

Blend the butter with the sugar until it becomes a creamy and smooth in an electric mixer. Add the eggs and mix well. Then add the almonds, chocolate, baking powder and liqueur. Mix well.

Grease a 9 inch cake pan and line with parchment paper. Pour in the cake batter. Bake in a 350°F oven for 50/55 minutes. Remove the cake from the oven and invert the cake onto a serving dish. When cool, dust with powdered sugar.

Linda Lantieri

co-founded “Resolving Conflicts Creatively,” an organization which teaches students how to prevent violence in the classroom in New York City. The private agency, founded in 1985, forms partnerships with public schools to help elementary and high school students learn how to resolve conflicts and develop friendships.

Linda, an Italian-American, has over 40 years of experience in education, as a teacher, assistant principal, director of an alternative middle school in East Harlem and a faculty member of the Department of Curriculum and Teaching at Hunter College in New York City. She has served as a consultant to various institutions in the area of death education, including the Mount Sinai School of Medicine and the New York City Public Schools, where she trained the first Crisis Response Teams in 1988. She is a Board Certified Expert in Traumatic Stress from the American Academy of Experts in Traumatic Stress. She is the director of The Inner Resilience Program and a founding member of the Collaborative for Academic, Social, and Emotional Learning (CASEL).

The Resolving Conflict Creatively Program (RCCP), founded by Lantieri is a social and emotional learning program that has been implemented at 400 schools in 15 school districts in the U.S., with pilot sites in Brazil and Puerto Rico. Lantieri is coauthor of Waging Peace in Our Schools, editor of Schools with Spirit: Nurturing the Inner Lives of Children and Teachers and a contributor to Forever After: New York City Teachers on 9/11.

Her recipe for making better citizens (with higher academic achievement) is simple: introduce emotional learning in schools through small steps. According to Lantieri, “Children bring their emotions to school, whether we recognize them or not. What we are trying to do is help them express them in appropriate ways, helping learn how they can feel surer of themselves and better deal with their emotions. We do this in two different ways. First, by creating a classroom environment that is truly welcoming, where they feel emotionally safe, they can talk to each other and they can feel that the class really cares about them. The second thing is we teach them skills to be aware and to be able to talk about their feelings. In addition, the research shows that we can work to improve children’s emotional intelligence.

About these ads

A favorite fall and winter fruit, pears are enjoyed for their juicy, sweet flavor and tender texture.

Pear Varieties:

Anjou pears come in a variety of fall colors, from light green to yellow-green to red. Anjou pears, with their squat shape, are firm and have a mealy texture. They are juicy with a sweet-spicy flavor. These pears do not change color upon ripening. Eat fresh or use in salads and desserts.

Asian pears have a less traditional pear shape and more of an apple shape. They are firm and juicy with an apple-pear flavor. These pears, also known as Chinese pears and apple pears, have a crunchy texture. Eat fresh or use in salads or for baking.

Bartlett pears are all-purpose pears with the classic pear shape. They are smooth with green skins that turn buttery yellow when ripe. Bartletts can also be red but they do not change color with ripening. When ripe, Bartlett pears have a juicy, sweet flavor and a pleasant aroma. Excellent for eating fresh and using in salads and desserts.

Bosc pears have a slender shape with a longer top and a long, thin stem. They have a mottled tan-gold color with a subtle nutty flavor and buttery texture. Use for baking and poaching, as well as for eating fresh.

Comice pears are short and squat with a greenish yellow color and red blush when ripe. Their sweet, juicy flesh and buttery texture make them best for eating fresh.

Forelle pears are small with a bell shape. Green before ripening, these pears turn a golden yellow with a red blush when ripe. Sweet and juicy, Forelle pears are great eaten fresh or for salads and desserts.

Seckel pears are petite red or red and green pears. Sometimes even small enough to be bite-size, these tiny pears have a sweet flavor that makes them ideal for snacking or using in appetizers and desserts.

All about pears:

Look for firm or hard unripe pears with no bruises or cuts and with stems that are in place. Pears are one of a handful of fruits that are actually better if ripened after picking and it’s better to ripen pears at home rather than purchasing them ripe.

Store hard, unripe pears in a paper bag or in a covered fruit bowl at room temperature. Check daily for ripeness. You can also refrigerate unripe pears until you are ready to ripen them; then keep at room temperature. You cannot test ripeness by color because some varieties will not change color after picking. To check for ripeness of a pear, gently press the stem end of the pear with your thumb, If it yields to pressure, it’s ripe. To keep ripe pears longer, refrigerate them 3 to 5 days after ripening.

To prepare pears for cooking, use a vegetable peeler to remove the thin skin. To halve pears, cut in half lengthwise and remove the core with a small knife or melon baller. If you want to poach pears or stuff whole pears, use a melon baller to remove the core from the bottom of the pear, leaving the pear intact. Brush sliced pears that will not be immediately eaten with a little lemon juice to prevent browning. A medium pear will give you about 1 cup sliced.

Pears are healthy with only 100 calories each and a low glycemic index (meaning the carbohydrates in pears convert slowly to sugar). A medium pear (about the size of an adult fist) is a good source of dietary fiber, providing 16% of the recommended daily allowance. Pears are a good source of Vitamin C. This antioxidant promotes healing and boosts the immune system. Pears are a good source of potassium, an important mineral in heart health, nerve and muscle function.

Pear Crostata

A crostata is an Italian baked tart. It has been known by various names throughout Italy, including coppi in Naples and sfogliate in Lombardy.

Servings: 12

If you don’t have a food processor, you can use the paddle attachment of an electric mixer, a pastry cutter or two forks to cut the cold butter into the cornmeal-flour mixture. Make sure that you choose a fine grade of cornmeal or polenta (not a coarse brand) for best results. And, you can make the pastry ahead, store it in the refrigerator, sealed in a plastic bag, for up to a week. Let it warm up before rolling it out.

Pastry Ingredients

  • 1/2 cup chopped walnuts
  • 3/4 cup fine cornmeal or polenta
  • 2 1/4 cups unbleached all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1 large egg
  • 1/3 cup water

Filling Ingredients

  • 2 1/2 pounds ripe pears (any kind, or a mixture)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Amaretto Liqueur
  • 2 tablespoons unbleached all-purpose flour
  • Dash of salt

To make the pastry:

Combine the walnuts, cornmeal, flour, sugar and salt in a food processor fitted with the steel blade and pulse until the walnuts are ground into a coarse meal. Pour the olive oil on top of the dry ingredients in the food processor.

Run the machine in a few long pulses, until the oil is evenly distributed and the mixture resembles coarse meal. Add the egg and pulse once or twice—just until it is incorporated—then pulse in enough water to bring the dough together. Remove the dough from the food processor, gather it together and knead lightly into one ball.

Break the dough into two pieces, approximately 2/3 and 1/3. Form each piece into a ball and flatten each ball into a thick disk. On a lightly floured surface, roll the larger piece of dough into a 13-inch circle, about 1/8-inch thick. Ease it into a 10-inch tart pan with a removable bottom and trim the edges.

Roll out the smaller disc into a 10 inch circle and cut into strips about 1/2-inch wide. Meanwhile, preheat the oven to 375°F.

To make the filling:

Peel the fruit and cut it into thin slices Transfer the slices to a medium-sized bowl and drizzle with the lemon juice and amaretto. Sprinkle with the flour and salt and toss to coat.

Spread the fruit into the crust. Arrange the strips of dough on top in a criss-cross pattern, then push the ends of the strips into the edges of the bottom crust to hold them in place. (You might need to wet them a little to make them stick.)

Place the filled tart on a baking pan and bake in the lower half of the oven for about 45 minutes, or until golden on the top and around the edges.

Cool for at least 15 minutes before removing the rim of the pan and serving the tart. Serve warm or at room temperature.

Italian Pear Cake

Ingredients

  • 1 tablespoon butter
  • 1/4 cup packed light brown sugar
  • 1 cup thinly sliced peeled pear
  • 8 pecan halves
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/3 cup low-fat sour cream
  • 1/2 cup low-fat milk

Directions:

Preheat oven to 350 degrees F.

Place butter in a 9-inch round cake pan; place the pan in the oven until the butter melts. Remove pan from oven.

Sprinkle brown sugar evenly over the bottom of the pan. Arrange pear slices and pecan halves in a decorative pattern over the sugar. Set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda and salt in a medium bowl. Beat sugar, butter, egg and extracts with a mixer at medium speed until well blended. Add sour cream and half of flour mixture; beat well. Add remaining flour mixture and milk; beat well. Pour batter over pear slices, spreading gently.

Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 5 minutes.

Run a sharp knife around edge of pan to loosen cake. Place a serving plate upside-down over pan; invert cake onto serving plate. Serve warm or cool completely.

Coconut-Streusel Pear Pie

Refrigerated Pastry for single-crust pie (9 inches)

Filling:

  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 cups sliced peeled fresh pears
  • 1 tablespoon lemon juice

Topping:

  • 3 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • 4 teaspoons cold butter
  • 1/3 cup flaked coconut

Directions

Line a 9-inch pie plate with pastry; trim and flute edges. Heat oven to at 400° F.

In a large saucepan, combine the sugar, flour and salt. Add pears and lemon juice. Cook and stir over medium heat for 4-5 minutes or until thickened. Pour into pastry.

For topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top.

Bake for 20-25 minutes or until filling is bubbly and topping is lightly browned.

Cool on a wire rack. Yield: 8 servings.

Red Wine Oven Poached Pears

Ingredients

  • 4-6 peeled, cored pears (recommend Bosc or Anjou)
  • 2-3 cups of red wine (recommend Zinfandel or Merlot)
  • 3/4 cups of granulated sugar
  • 2 tablespoons of lemon juice (can also add lemon zest, if desired)
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons of ground cinnamon

Directions

Combine 2 cups of the wine and all the remaining ingredients, except the pears, in an ovenproof deep pan that will hold the pears snugly and bring to a boil. Turn off the heat and set aside.

Preheat the oven to 350 degrees F.

Peel the pears but leave the stems on and remove the core from the bottom. Place the pears upright in the pan with the wine mixture. The pears should be covered by the liquid, if not add the remaining cup of wine.

Bring the wine mixture to a simmer on the stovetop and, then, place the pan in the oven.

Bake for 1 hour, basting every 15 minutes. The pears should darken to a rich mahogany color as they cook.

When the pears are done (still firm but easily pierced with a fork), remove them from the oven.

The liquid in the baking dish should be syrupy. If you would like the sauce thicker, remove the pears to a serving bowl and cook the wine mixture until it is reduced, slightly thick.

Place the pears in individual serving bowls and cover with syrup. Serve with either sweetened mascarpone cheese, crème fraiche or whipped cream.


While strolling through Citta’ Della Pieve, a northern Umbrian town during the Festa dello Zafferano held each fall, you will pass shops with baskets of lilac colored crocus petals and zafferano packets. During this festival, sprays of crocus flowers decorate textile shop windows, toy shop entrances and the Gelaterie which features ice-creams and yogurts made with saffron. In the Piazza Matteotti, a young chef teaches a cooking class with saffron starring in every dish: yellow risotto, saffron bread and a dessert. Just around the corner in the Palazzo della Corgna, you’ll find the embroidery work of the local women, including textiles of yellow hues, dyed with saffron. In the covered market area, you’ll see saffron-dyed candles and even creams and soaps made with saffron.

Citta’ Della Pieve in Umbria – http://www.annesitaly.com/

Saffron, the red-orange stigmas from the center of the fall flowering crocus plant (Crocus sativus), is the world’s most expensive spice. That’s because each flower provides only three stigmas. One ounce of saffron = approximately 14,000 of these tiny saffron threads. The tiny threads of saffron must be handpicked from the flower. The yellow stamens which have no taste are left behind. This spice comes either powdered or in threads.

The ancient Greeks and Romans prized saffron for its use as a perfume. They scattered it about public spaces such as royal halls, courts and amphitheaters. When Emperor Nero entered Rome, they spread saffron along the streets and wealthy Romans made daily use of saffron baths. They also used saffron as mascara, stirred saffron threads into their wines, strewn it in the halls and streets as a potpourri and offered it to their deities. Roman colonists took saffron with them when they settled in southern Gaul, where it was extensively cultivated until the AD 271. Saffron cultivation in Europe declined following the fall of the Roman Empire. For several centuries thereafter, saffron cultivation was rare or non-existent throughout Europe. This was reversed when the Moors came from North Africa to settle most of Spain, as well as parts of France and southern Italy. Two centuries after their conquest of Spain, the Moors planted saffron throughout the southern provinces of Andalucia, Castile, La Mancha and Valencia.

During the Renaissance, Venice stood out as the most important commercial center for saffron. In that period saffron was worth its weight in gold and, even today, it is still the most expensive spice in the world. Unfortunately, its high price led to its adulteration which, in those times, was severely punished. Henry VIII, who cherished the aroma of saffron, condemned adulterers to death.

Saffron grows on the Navelli Plain in the Province of L’Aquila and is considered by many to be a major product of the Italian Abruzzo region. How a flower of Middle Eastern origin found a home in Italy can be attributed to a priest by the name of Santucci, who introduced it to his native home over 450 years ago. Following his return from Spain at the height of the Inquisition, Santucci was convinced that the cultivation of saffron was possible in the plains of Abruzzo. Nevertheless, even today, the harvesting of saffron is difficult work and great skill is needed to handle the stems without damaging the product or allowing contamination from other parts of the plant.

Italian saffron is also produced on family owned farms in Sardara, a town located in the center of Sardinia, Italy. The production of saffron on the island of Sardinia and especially in Sardara has been a tradition for centuries with more than 60% of Italian saffron being produced in this region

An essential ingredient in Risotto Milanese, saffron is also used in many other dishes across Italy. For example, the fish soup found in Marche region, uses saffron for its red coloring in place of the more traditional tomato in the recipe. This coloring property is also widely appreciated in the production of cakes and liqueurs and, for centuries, by painters in the preparation of dyes. Its additional curative powers have long been believed to help digestion, rheumatism and colds.

Copycats

American saffron or Mexican saffron is actually safflower, a member of the Daisy family and the same plant from which we get safflower oil. Although its dried, edible flowers do yield the characteristic yellow color, it has no flavor and is not suitable as a saffron substitute. Turmeric, also known as Indian saffron, is an honest substitute for saffron, but it is a member of the ginger family. Use turmeric sparingly as a saffron substitute, since its acrid flavor can easily overwhelm the food. Turmeric is also used to stretch powdered saffron by unscrupulous retailers. Unfortunately, there is no truly acceptable substitute for saffron. Its distinctive flavor is a must for classic dishes such as paella, bouillabaisse and risotto. If your recipe calls for saffron, do yourself a favor and use the real thing to fully appreciate the intended result.

Beyond Risotto

Eggs Stuffed with Saffron

A classic Italian appetizer that is often served with olives.

Serves 6

Ingredients

  • 6 hard boiled eggs
  • ¼ cup bechamel sauce
  • 18 strands of saffron
  • ground saffron for garnish

Bechamel Sauce

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • ½ teaspoon salt
  • pinch of nutmeg

To make the sauce:

In a small saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color, about 5 minutes.

Meanwhile, heat the milk in a separate saucepan until just about to boil. Add the hot milk to the butter mixture, a little at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from the heat. Season with salt and nutmeg and set aside until ready to use.

To make the stuffed eggs:

Peel the eggs, cut them in half and remove the yolks. Set the white halves aside on a serving platter.

Mash the yolks in a small bowl.

Add the saffron to the bechamel sauce and mix well. Add the mashed yolk and stir until the egg yolks are completely dissolved.

Fill eggs halves with a little of the sauce and garnish with ground saffron.

Italian Seafood Stew

2 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon crumbled saffron threads
  • 1 cup no-salt-added diced tomatoes
  • 1/2 cup clam broth
  • 4 ounces green beans, cut into 1-inch pieces
  • 6 ounces bay scallops or sea scallops quartered, tough muscle removed
  • 6 ounces medium shrimp, peeled and deveined

Directions

Heat oil in a large saucepan over medium heat. Add onion and celery; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.

Stir in tomatoes, clam broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.

Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.

Serve with crusty Italian bread.

Homemade Saffron-Flavored Pasta Dough

Ingredients

  • 1/2 teaspoon saffron threads
  • 1-1/2 tablespoons hot water
  • 2-1/4 cups all-purpose flour
  • 3 large eggs
  • 3/4 teaspoon salt
  • 1 tablespoon lukewarm water

Directions

Put the crushed saffron threads in a cup. Add 1-1/2 tablespoons hot water and let stand 30 minutes.

Place the saffron water in a food processor with the 3 eggs and puree.

Add remaining ingredients and process until the dough forms a ball.

Cover kneaded dough with plastic wrap and refrigerate at least ½ hour.

Preparing the dough with a hand crank pasta machine: Divide dough into 3″ x 2″ pieces. Dust the dough lightly with flour on both sides. Start with the first thickness on the machine and gradually crank in steps to the desired thinness.

After the first pass through the machine, fold the dough in half to help develop the gluten. To make good straight edges, fold the ends of the pasta sheet to the center and then rotate it 90º so that the folded edges are on the sides. Place rolled pasta sheets on floured kitchen towels.

After all the pasta sheets are formed, cut the pasta into spaghetti or fettuccine on the pasta machine.

As soon as you cut the pasta, either place on a floured flat surface or hang on a pasta drying rack. Homemade pasta will stay fresh in the refrigerator for a few days, or it can be air dried on your pasta rack and then stored in an airtight container. Fresh pasta can also be frozen in a vacuum bag. Do not keep dried fresh pasta unrefrigerated because it contains eggs in the mixture.

Cooking Hand Made Pasta: Drop the pasta into a large pot of salted boiling water and boil until tender or “al dente” for about two to three minutes. Do not over-cook the pasta. Drain well and serve with your favorite sauce. Saffron flavored pasta is especially good with butter and parmesan cheese. It also makes a delicious side dish to Chicken Marsala.

Chicken Breasts with Saffron Gravy

Ingredients

  • 4 chicken breasts, (flattened with a meat pounder)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons flour
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 3 shallots, sliced
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1/4 teaspoon saffron threads
  • Chives, chopped for garnish

Directions

Season chicken with salt, pepper and dredge in flour.

Heat the olive oil in a heavy skillet over medium high heat. Add the chicken and saute until lightly browned on both sides. Then transfer to another plate; cover with foil to keep warm.

Add butter to the same skillet and heat until its starts to sizzle. Add the shallots and saute for about 5 minutes..

Add the wine to the pan. After a minute, slowly whisk in the cream, blending completely. Add the saffron and simmer for a minute.

Add the chicken back into the pan, lower heat, cover and cook for 5 minutes or until the chicken is done. Plate chicken, pour sauce over the top and garnish with chopped chives.

Gluten Free Orange Saffron Cake

Ingrdients

  • 2 whole sweet oranges with thin peels
  • 6 large eggs
  • 1 large pinch saffron strands
  • 1 cup white sugar
  • 1/2 teaspoon baking powder
  • 1 1/4 cups finely ground almonds (almond meal)
  • 1 teaspoon finely chopped candied orange peel

Directions

Place the oranges in a large saucepan and add enough water to cover. Bring to a boil and cook for 2 hours over medium heat. Check occasionally to make sure they stay covered with water. Allow the oranges to cool, then cut them open and remove as much white pith as possible and the seeds. Process in a blender or food processor into a coarse pulp.

Preheat the oven to 350 degrees F. (190 degrees C) Thoroughly grease a 10-inch round cake pan and line the bottom with parchment paper. Sprinkle with powdered sugar.

In the large bowl of an electric mixer beat the eggs and sugar together until thick and pale, at least 10 minutes. Mix in baking powder and saffron. Stir in the pureed oranges.

Gently fold in almond meal and candied orange peel; pour batter into the prepared pan.

Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.


The leaves of the anise plant can be used as an herb. The seeds of the anise plant, called aniseed or anise seeds, are used as a spice, either ground or whole. Despite its similar name, anise is not related to star anise, which is another spice from a different family of plants. Anise is used in a variety of baked goods and desserts, for example, Italian biscotti. Anise seeds are, also, the basis for a number of alcoholic beverages, including absinthe, anisette, ouzo and sambuca.

Anise has been used for centuries and has been mentioned in ancient herbal mixtures, as well as in texts on medicine, folklore, cookery, confectionery, perfumery and witchcraft. Pliny, in his treatise on natural history, mentions anise and states that the best was grown on the Greek Island of Crete. He also tells us that anise was used to alleviate headaches, soothe the stomach, clear the eyes and treat colics and coughs. Pliny, as well as Pythagoras, also strongly recommended anise steeped in wine as a remedy against scorpions. The ancient Romans used anise to flavor cakes. They often served these spiced cakes, called mustaceoe at the end of feasts, as a digestive. This tradition of serving cake at the end of festivities is the basis for the tradition of serving cake at weddings.

Some other historical facts, include: Democritus noted that anise was a cure for melancholy. In England, under King Edward I, anise was used to pay taxes and in Italy anise was helpful for nursing mothers. In old astrology treatises, anise was associated with the planet, Mercury, and according to old plant-lore it protected the lungs. Apparently, anise was also used to ward off evil and was kept in a small pouch under the pillow to avoid nightmares.

Anise seed has a faint licorice taste that is common in Mediterranean cooking. Its formal name is pimpinella anisum and it is in the biological family, Apiaceae — the same family as parsley, dill, coriander and cumin. Both seed and leaves carry the plant’s distinctive licorice taste, but the seeds are usually the only part that humans consume. The anise plant is an annual plant, which means that it typically survives for just one season — it sprouts in the early spring, is at the height of its seed production in the midsummer and dies back in the fall. The seeds it drops on the surrounding ground are its primary means of reproduction.

Anise is a bushy plant that commonly grows to at least 3 feet (about 1m) in height and has feathery, dense leaves. In the early summer, these leaves give way to white flowers that will ultimately produce the sought-after seeds. The plant is native to the coastal areas of the Mediterranean, including France, Italy, Greece and Turkey; it is also commonly seen in parts of North Africa. So long as the plant has good soil, regular sun and a generally constant climate, it can thrive in a range of places and is grown pretty much everywhere in the world today. Many growers even have good luck cultivating it indoors. It is a non-toxic plant, which makes it attractive for gardeners with young children or pets. Dog owners should use a bit of caution, though — dogs often respond to aniseed the way cats do to catnip, that is, by becoming hyperactive.

Despite its near worldwide cultivation, anise remains most popular in recipes from the Mediterranean region. It is very common in baked goods such as breads, cakes and cookies; its slight sweetness adds a complexity and an interesting dimension to otherwise  “ordinary” recipes. Many cooks will also add it to soups, stews and savory sauces for similar reasons. The seeds tend to open up when simmered, which can release many of its essential oils.

The fragrant Italian cookies made with anise seeds, often called angelonies or angelettis, are pillow-like and rich with eggs and either crushed anise seeds, anise extract or both. They are usually iced with an icing and dotted with tiny nonpareils. These cookies are traditionally served at both Easter and Christmas and at Italian weddings. A bite of an angellotti cookie will bring back any Italian American’s memories of childhood.

Pizelle are another Italian cookie flavored with anise seed. Pizzelle are light crispy cookies which are baked on a cooking surface similar to a waffle iron. They should be stored in airtight containers to keep them crisp. Anise seed are also often found in crisp Italian biscotti and the combination of anise and almond is especially delicious!

Italian Anise Toast

Servings: 16

Ingredients

  • 2 eggs
  • 2/3 cup white sugar
  • 1 teaspoon anise seed
  • 1 cup all-purpose flour

Directions

Preheat oven to 375 degrees F. (190 degrees C). Grease and flour a 9x5x3 inch greased loaf pan.

Beat the eggs and sugar thoroughly add the anise seed then mix in the flour. Scrape dough into the prepared pan (pan will only be about 1/2 full).

Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Do not turn off the oven.

Remove bread from the pan and slice into 16 slices about 1/2 inch thick each. Place slices on a baking sheet and bake for 5 minutes until bottom is browned, turn and bake for another 5 minutes until the other side is browned.

Anise Rye Bread

Ingredients

  • 2 1/4 cups water
  • 1 teaspoon caraway seed
  • 1 teaspoon anise seed
  • 2 tablespoons molasses
  • 1/2 cup brown sugar
  • 1 tablespoon shortening
  • 2 teaspoons yeast
  • 3 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 cups rye flour

Directions

Boil the water, caraway and anise seeds for 5 minutes. Pour into a large mixing bowl. Cool to warm.

Then add the molasses, brown sugar and shortening. Add yeast.

Mix in all purpose flour and salt.

Let rise, covered, for 1-1/2 hours in a warm place.

Add the rye flour gradually. If sticky add a bit more flour, but not too much, since rye flour soaks up water more slowly than regular flour.

Let rise again.

Form into 2 equal round loaves; let rise until doubled on parchment covered baking sheets.

Bake at 375 degrees Fahrenheit for 45 minutes.

Anisette Biscotti

Ingredients

  • 3 ½ cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs plus 2 egg yolks; one egg white, reserved
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons anisette
  • 1 tablespoon anise seed
  • 6 cups coarsely chopped whole almonds
  • 1 tablespoon granulated sugar for glaze

Directions

Preheat the oven to 325°F. Lightly grease two heavy cookie sheets or line with parchment paper.

In a medium-sized mixing bowl, whisk together the flour, baking powder and salt and set aside.

In a large bowl, beat together the eggs, egg yolks and sugar until light, about 2 minutes; the mixture will look somewhat curdled. Beat in the vanilla, anisette and anise seed. Beat in the dry ingredients, then the chopped nuts.

Divide the dough into four equal portions. On a lightly floured board, shape each portion into a flat log, just about the length the cookie sheet. Place two rolls on each cookie sheet.

In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with some egg white and sprinkle with granulated sugar. Bake for 15 to 20 minutes, or until the logs are lightly golden brown, firm to the touch and just beginning to crack slightly.

Allow the logs to cool on the cookie sheet until cool to the touch, about 40 minutes. Reduce the oven temperature to 200°. With a serrated knife, slice the biscotti, slightly on the bias, into ½-inch slices. Lay the slices on the cookie sheets in single layer; Return the biscotti to the oven and cook for 20 more minutes, or until the biscotti are toasted and crisp

Store in an airtight container. They will keep up to about 2 weeks.

Italian Anise Cookies

3 dozen cookies

Ingredients

  • 1 cup butter, softened
  • 3/4 cups sugar
  • 1 teaspoon anise seeds
  • 1 teaspoon lemon extract
  • 3 cups all purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg

Glaze Ingredients

  • 1 cup powdered sugar
  • milk
  • colored sprinkles

Directions

Pre-heat oven to 350 degrees F.

Beat together butter and sugar until creamy. Stir in anise and lemon extract. Add dry ingredients – blend together. Add egg. Blend.

Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.

Bake for 15 minutes.

Cool and glaze. Mix powdered sugar with enough milk (2-3 teaspoons) to make a thick glaze. Top with sprinkles.

Anise Cake (Torta di Fioretto)

Ingredients

  • 3 3/4 teaspoons active dry yeast
  • 1/4 cup warm water
  • 5 1/4 cups all purpose flour, divided
  • 1/2 cup sugar, plus extra
  • 6 egg yolks
  • 3/4 cup butter, softened at room temperature
  • 1 teaspoon kosher salt
  • 1 1/2 tablespoons anise seeds (fioretto)
  • 2 tablespoons butter, melted

Directions

Dissolve the yeast in warm water and add 1 2/3 cups of the flour and knead until a soft dough is obtained. Set aside to rest for 2 hours.

Combine the remaining flour with the 1/2 cup sugar, egg yolks, 3/4 cups butter and salt. Work until a soft and homogenous dough mixture is obtained. Add the dough made earlier and continue to work it in until the dough is smooth and soft.

Butter and dust a medium-sized round baking pan with flour. Roll out the dough to the size of the pan and place the dough in the baking pan. Cover with a cotton kitchen towel and let the dough rise for 45 minutes.

Preheat the oven to 425 degrees F. Sprinkle with additional sugar to taste, the anise seeds and pour the melted butter on top. Transfer to the oven to bake for 20 minutes. Let it cool before serving. Serves 4


Parmigiano Reggiano, Tortellini, Bolognese Sauce and Balsamic Vinegar of Modena are all famous foods of this region. A vast, wealthy region located in northern Italy, Emilia-Romagna is rich in meats and pastas. The craft of curing meat is held in high esteem here — Italy’s best known meat product, Prosciutto di Parma, is created in Emilia, as is the “king of cheeses,” Parmigiano Reggiano.

The richness and complexity of first and second courses served in this region balance each other out, with one being richer and having more complex flavors than the other. Emilia-Romagna meals layer flavors, with pastas that range from tagliatelle (golden egg pasta) to tortelli (stuffed pasta), to tortelloni (larger) and spinach pasta. Antipasto is optional before the first course of a traditional meal and may feature anything from greens with prosciutto and balsamic vinegar or pears with Parmigiano-Reggiano cheese and balsamic vinegar.

Pasta is often the first course, including lasagna and cannelloni. Risotto dishes or soups – such as tomato & cauliflower or fresh spinach are popular. Sauces based on prosciutto,  or fresh mushrooms may dress tagliatelle, however, tomato sauces are the favorite pasta topper in this region. The famous meat sauce typical of the Bologna area, known in Italy as Ragu, is usually referred to as, Bolognese Sauce. On restaurant menus, one can usually  this sauce served over spaghetti, linguine or fettuccine.

Seafood, poultry and meats comprise the second course. Chicken is the most popular meat: from pan–crispy chicken with rosemary, to chicken cacciatore over polenta or potatoes and capon at Christmas. Residents throughout the region eat rabbit and serve more pork than beef, such as pork tenderloin with marsala sauce. Along the Adriatic coast, in Romagna, seafood appears frequently in dishes, such as, clams with balsamic vinegar.

From grilled asparagus and Parma ham salad to basil and onion mashed potatoes to 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 variety 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, decadent tortes, almond and apple cream tarts, sweet ravioli with winter fruit and strawberries in red wine, often find their way to the table. More contemporary offerings include semifreddos, with a texture somewhere between soft serve ice cream and frozen mousse and a sorbet made with Muscat wine. Fresh chestnuts also appear in many desserts, especially at Christmastime.

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

First Course

Homemade Pappardelle with Bolognese Sauce

10 Servings

Ingredients

Bolognese Sauce

  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 2 cups finely chopped onions
  • 1 1/4 cups finely chopped celery
  • 3/4 cups finely chopped carrot
  • 2 large garlic cloves, finely chopped
  • 1 1/2 pounds ground beef
  • 1 1/2 pounds spicy Italian sausages, casings removed
  • 3/4 pound ground pork
  • 1/4 pound pancetta, chopped
  • 1 1/2 cups whole milk
  • 1 1/2 cups dry white wine
  • 3/4 cups tomato paste (about 7 1/2 ounces)
  • Homemade Pappardelle (see recipe below)
  • 1 cup freshly grated Parmesan cheese, plus additional for passing

Directions

Melt butter with oil in heavy large pot over medium heat. Add the next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage, pork and pancetta. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes. Stir in milk, wine and tomato paste. Reduce heat to low. Simmer until sauce is thick and juices are reduced, stirring occasionally, about 1 hour and 15 minutes. Season with salt and pepper.

Cook pasta in very large pot of boiling salted water until just tender, but still firm to bite, stirring often, 4 to 5 minutes. Drain, reserving 1 cup cooking liquid. Return pasta to the same pot. Add enough warm Bolognese sauce to coat pasta and 1 cup cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls, if dry. Adjust seasoning.

Homemade Pappardelle

Makes about 2 1/2 Pounds

Ingredients

  • 5 cups all purpose flour, divided
  • 1 1/2 teaspoons salt, divided
  • 6 large eggs, divided
  • 6 large egg yolks, divided
  • 6 tablespoons (or more) water, divided

Directions

Make pasta in two batches. Place 2 1/2 cups flour and 3/4 teaspoon salt in processor; blend 5 seconds. Whisk 3 eggs, 3 yolks and 3 tablespoons water in a bowl. With machine running, pour egg mixture through the feed tube. Blend until a sticky dough forms, adding additional water by teaspoonfuls, if dry.

Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour, as needed, if sticky, about 8 minutes. Shape into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks and water.

Divide each dough ball into 4 pieces. Cover dough with plastic wrap.

Set pasta machine to widest setting. Flatten 1 dough piece into a 3-inch-wide rectangle. Run through the pasta machine 5 times, dusting lightly with flour, if sticking. Continue to run dough piece through machine, adjusting to the next-narrower setting after every 5 passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through the machine, adjusting to the next-narrower setting, until strip is a scant 1/16 inch thick and 14 to 16 inches long. Return machine to the original setting for each piece. Arrange strips in a single layer on sheets of parchment.

Repeat with remaining dough. Let strips stand until slightly dry to touch, 20 to 30 minutes. Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle.

Celery Salad

Celery salad from Italy’s Emilia-Romagna region. (Maureen Zebian/The Epoch Times)

4 servings

Ingredients

  • 3-1/2 to 4 cups thinly sliced celery
  • 2 tablespoons best-quality extra virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • Sea salt and freshly ground black pepper to taste
  • Parmigiano-Reggiano cheese, shaved
  • Lemon peel strips for garnish

Directions

Cut the ends off several stalks of celery and soak them in lightly salted cold water for 30 minutes. Drain and dry them thoroughly. Slice as thin as possible.

Immediately before serving, toss the celery with the olive oil, first, and then add the lemon juice. Mix thoroughly. Add sea salt and ground pepper and toss again. Add more lemon juice or olive oil to taste.

Serve on individual plates and use a vegetable peeler to drop curls of the cheese atop each salad. Garnish plates with lemon peel strips.

Second Course

Pork Loin with Balsamic Vinegar

Ingredients

  • 1 1/2 pound boneless pork loin
  • Butcher’s twine
  • A medium onion
  • Sprig of rosemary
  • 2 tablespoons unsalted butter
  • A sprig of fresh marjoram
  • A small bunch of parsley
  • A small bunch of chives
  • A sprig of thyme
  • 1/2 cup beef broth or unsalted bouillon
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Directions

Tie the pork loin with butcher’s twine, so it will keep its shape as it cooks.

Peel the onion and chop it with the rosemary, marjoram, parsley, chives and thyme.

Heat 3 tablespoons of olive oil in an ovenproof pot and brown the meat on all sides. Turn the burner off.

Preheat the oven to 350 degrees F.

Heat 2 tablespoons of the oil and the butter in a small saucepan. Stir in the onion mixture, sauté for a minute or two and then let the mixture cool. Distribute it over the pork loin and add the broth..

Place the pork in the oven and roast the meat for an hour, spooning the pan drippings over it occasionally. Remove it to a cutting board and cover with foil.

Stir the cream and the vinegar into the roasting pan drippings and reduce the sauce briefly. Slice the meat, putting the slices on a warmed serving platter.

Spoon the sauce over the meat and serve.

Spinach Parmigiano

Ingredients

  • 2 tablespoons unsalted butter
  • 1 1/2 pounds fresh spinach, washed thoroughly, water still clinging to the leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 cup freshly grated Parmigiano Reggiano

Directions

Melt the butter in a deep 14-inch sauté pan over a medium-high heat. Add the spinach by the handful to the hot pan and cook until it is wilted and there is no liquid left in the pan, about 5 minutes, stirring often. It may seem like all the spinach won’t fit at first, but as it wilts, it will shrink to fit.

Season the spinach with the salt, pepper and nutmeg, lower the heat to medium-low, and cook 15 more minutes, stirring once in a while. Add the Parmigiano and stir until it is melted through. Cook 5 minutes more and serve hot.

Dessert

Chocolate Almond Torte

Ingredients

  • 3 oz. butter
  • 5 oz. sugar
  • 4 eggs, separated
  • 1/2 lb dark chocolate
  • 3 ½ oz. almonds, skinned and toasted
  • 3 tablespoons espresso coffee powder
  • 1/2 cup dark rum

Directions

Preheat oven to 350 degrees F. Coat a 9 x 2-inch springform pan with cooking spray, dust with cocoa, tapping out the excess and fit a sheet of parchment paper in the base of the pan. Butter the paper. Set the pan aside.

Melt the dark chocolate with the butter in a double boiler pan.

Whisk the egg yolks with sugar until creamy.

Finely chop the toasted almonds and add them to the egg mixture; add the coffee, rum, melted butter and chocolate. Mix well.

Whip the egg whites until stiff and fold them into the chocolate mixture. Pour the mixture into the prepared pan.

Reduce the oven temperature to 325 degrees F.

Bake for 35 to 40 minutes or until a cake tester inserted in the center is slightly damp.

Remove the pan from the oven and set on a cooling rack. Cool completely.

Carefully run a butter knife along the inside edges of the pan and release the spring. Remove the pan sides.

Place the cake on a serving dish. Put the confectioners’ sugar in a small sieve and dust the top of the cake.

Cut into thin wedges to serve.


The Ricotta Eaters
Vincenzo Campi ( Cremona , ca. 1536 ). Renaissance Italian painter

Technically, ricotta is not a cheese at all, but a cheese by-product. Its name, ricotta, means cooked again, an obvious reference to the production method used to make it.

Ricotta is made from the whey drained from such cheeses as mozzarella, provolone and other cheeses. American ricotta is generally made with a combination of whey and whole, low-fat or skim cow’s milk.

Ricotta is a fresh, soft, snowy white cheese with a rich but mild, slightly sweet flavor. The texture is much like a grainy, thick sour cream. Ricotta is naturally low in fat, with a fat content ranging from 4 to 10 percent. It is also low in salt, even lower than cottage cheese. Since ricotta is made primarily from lactose-rich whey, it should be avoided by those who are lactose-intolerant.

Ricotta cheese, which is generally recognized as having been invented in Sicily, is known in the language of the island by another name: zammatàru, a word in Sicilian meaning “dairy farmer.” This word is derived from the Arabic za’ama, meaning “cow,” leading to the supposition that ricotta might have its origins in the Arab-Sicilian era.

Professor Santi Correnti, chairman of the history department of the University of Catania and a well known historian in Sicily, writes that during the reign of the Sicilian king, Frederick II, in the early thirteenth century, the king and his hunting party came across the hut of a dairy farmer making ricotta and asked for some. Frederick pulled out a loaf of bread, poured the hot ricotta on top and advised his party that “cu’ non mancia ccu’ so’ cucchiaru lassa tutto ‘o zammataru” (Those who don’t eat with a spoon will leave all their ricotta behind).

Fresh Homemade Ricotta

There are many recipes for homemade ricotta. Here is an easy one.

Makes about 2 cups

Ingredients

  • 2 quarts whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • Special equipment: large sieve, fine-mesh cheesecloth

Directions

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Ricotta Appetizer

This recipe for baked ricotta cheese is easy and is delicious spread on a baguette. Serve alone or with olives and salami on the side.

Buying high-quality fresh ricotta can make a huge difference in texture and flavor. If possible, buy your ricotta from a cheese shop rather than pre-packaged ricotta at the grocery store. You’ll notice a difference in flavor and texture.

Ingredients

  • 1 cup ricotta cheese
  • 1 tablespoon finely chopped fresh herbs – parsley, thyme and basil are all tasty
  • a pinch of salt, or more to taste
  • 1 tablespoon olive oil

Directions

Preheat oven to 425 degrees F.

Mix the fresh herbs and salt into the ricotta. Fill a small baking dish with the misture. A small ramekin or mini-tart pan works well.

Drizzle the olive oil on top. Bake for twenty minutes. If the top doesn’t brown, finish the dish by placing it under a broiler for a few minutes until it’s browned and bubbly.

Chocolate Ricotta Muffins

Ingredients

  • 1 cup ricotta cheese
  • 2 large eggs or 1/2 cup egg substitute
  • 1 1/3 cup milk
  • 1 tablespoon pure vanilla extract
  • 4 tablespoons unsalted butter, (or butter alternative) melted and cooled
  • 2 cups all-purpose flour
  • 1 1/4 cups granulated white sugar (or sugar alternative)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup cocoa powder, sifted
  • 1 cup semisweet mini chocolate chips

Directions

Preheat oven to 350 degrees F.

Place rack in the middle of the oven. Line 16 muffin pans with paper liners or spray with a non stick vegetable spray.

In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the milk, vanilla extract and cooled, melted butter, mixing well. Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and cocoa powder.Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chocolate chips.

Fill the muffin cups.

Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

Remove from oven and place on a wire rack to cool.

Makes 16 regular-sized muffins.

Broccoli-Ricotta Pizza

Thin-Crust Whole-Wheat Pizza Dough

  • 3/4 cup plus 1 tablespoon lukewarm water (105-115°F)
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1 cup whole-wheat pastry flour 
  • 1 cup bread flour or all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fine cornmeal
  • All-purpose flour for dusting

Toppings

  • 3/4 cup part-skim ricotta cheese
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 cups chopped broccoli florets
  • 1 cup shredded sharp Cheddar cheese

Directions

To prepare dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.

Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.)

Place the dough in an oiled bowl and turn to coat.

Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour.

Position rack in the lower third of the oven; preheat to 450°F. Brush oil over a large pizza pan and sprinkle with cornmeal to coat evenly.

Combine ricotta, Parmesan, salt and pepper in a small bowl.

Stretch dough to the edges of the pan or roll out the dough to the size of the pan and transfer the dough to the pizza pan. Cover the dough with the ricotta mixture.

Scatter with broccoli and sprinkle with Cheddar cheese.

Bake until the crust is crispy and the cheese is melted and starting to brown, 15 to 20 minutes.

Ricotta Cheesecake

Ingredients

  • 2 15-oz. containers whole-milk ricotta
  • 1 tablespoon unsalted butter, room temperature
  • 1 cup sugar
  • 3 tablespoons finely ground biscotti crumbs
  • 2 8-oz. packages cream cheese, room temperature, cut into cubes
  • 2 large eggs
  • 2 tablespoons all purpose flour
  • 1 tablespoon fresh lemon juice
  • 2 1/2 teaspoons lemon zest
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon kosher salt
  • Powdered sugar (for dusting)

Directions

Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.

Arrange rack in lower third of oven and preheat to 350°F. Grease an 8″ springform pan with 2 1/2″-high sides with butter. Sprinkle crumbs over buttered pan to coat. Tap out excess crumbs.

Place drained ricotta in the bowl of a food processor. Purée for 15 seconds. Scrape down the sides of the processor; purée until smooth. Add cream cheese; purée until smooth. Add the sugar and all other ingredients; purée, scraping down sides occasionally, until smooth, about 30 seconds. Scrape batter into prepared pan.

Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to a rack and let cool in pan (cake will fall slightly). Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.

To serve, remove pan sides. Dust with powdered sugar. Cut into wedges.

Ricotta Pie

Crust

  • 2 whole graham crackers, enough to make 1/3 cup crumbs
  • 1 tablespoon sugar
  • 1/4 cup almonds — whole, slivered, or blanched
  • pinch of salt

Filling

  • 3 cups ricotta cheese, whole-milk or part-skim
  • 6 large eggs
  • 1/3 sugar
  • 1/4 cup Amaretto liqueur
  • 1 teaspoon vanilla extract, to taste
  • 1/8 teaspoon salt

Directions

Preheat the oven to 350°F. Rub a generous amount of soft butter on the inside of a 9″ pie pan at least 1 1/2″ deep; use a deep-dish pan, if you have one. If your pie pan isn’t at least 1 1/2″ deep, substitute a 9″ square pan.

To make the crust: Place the graham crackers, sugar, almonds and salt in a food processor or blender and process until ground.

Pour the crumbs into the pan, tilting and shaking the pan to distribute the crumbs across the bottom and up the sides of the pan. Place the pan on a baking sheet, to make it easy to handle once you’ve added the filling.

To make the filling: Mix together all the filling ingredients in an electric mixer and beat slowly until well combined.

Pour the filling into the pan; it will come nearly to the lip of the pan.

Bake the pie for 45 to 50 minutes, until brown around the very outside edge and an instant-read thermometer inserted into the center registers 160°F. The pie will still look quite unset in the center.

Remove the pie from the oven and cool it to room temperature. Once it’s cool, refrigerate until chilled. Serve with your favorite fruit topping, if desired.


The toughest part of shopping for apples in stores is deciding which apple is best for which recipe. Most are great for eating out of hand, but texture, flavor and size all contribute to whether the chosen variety is best for apple crisp or applesauce. Here is a guide for you.

Baking

Whether stuffed and baked whole for 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 a better choice than a sweeter baking apple, 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 for baking in cakes and other desserts.

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

Saucing

These apples break down 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 a sauce. These crisp apples are also great raw in salads 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 applesauce.

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

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

Munching

If you’re simply looking for a good snack, apples fit the bill. These are some favorite varieties for eating out of hand or using 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 another good eating apple.

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

Dried Apple Slices

Serves 6

Dried apples are great for snacks and lunch boxes. You can also add them to salads along

with nuts and grapes, or serve with roasted pork or alongside a sandwich, as you would chips.

Ingredients

  • 2 apples (Fuji, Gala or Honeycrisp)
  • 1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 225°F. Slice apples as thinly as possible, about 1/8-inch or thinner (use a mandolin, if you have one). Arrange slices in a single layer on 2 baking sheets lined with parchment paper. Sprinkle with cinnamon. Bake 1 1/2 hours; turn slices over and continue baking 1 1/2 hours longer or until completely dry and crisp (they will not crisp more after cooling).

Timing will vary depending on the moisture content of the apples and the thickness of the slices. Let cool. Store in an airtight container up to 1 week.

Celery-Root Soup with Bacon and Green Apple

Makes 4 servings

Ingredients

  • 3 medium leeks (3/4 lb), white and pale green parts only
  • 3 bacon slices (2 oz)
  • 1 tablespoon olive oil
  • 1 1/2 lb celery root, peeled and cut into 1/2-inch pieces
  • 3 cups water
  • 1 3/4 cups reduced-sodium chicken broth
  • 1 Granny Smith apple
  • 1 celery rib, very thinly sliced (1/2 cup)
  • 1/3 cup inner celery leaves, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup half-and-half

Directions

Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry.

Cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. Transfer to a paper towel.

Pour off all but 2 teaspoons of fat from the pot, then add oil and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes.

Add celery root and cook, stirring, 2 minutes. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.

While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices, removing the core, then cut slices into 1/8-inch matchstick pieces. Gently toss with celery and celery leaves.

Purée soup in batches in a blender or immersion hand blender until smooth (use caution when blending hot liquids). Return soup to cleaned pot, if you removed it to a blender.

If soup is too thick, thin with 1/2 to 3/4 cup water. Stir in salt, pepper and half-and-half and cook over moderately low heat, stirring occasionally, until warm.

Season with salt according to taste, then divide among 4 bowls and top with apple-celery mixture and coarsely crumbled bacon.

Italian Farro with Sausage and Apples

Farro, a wheat like grain, makes a delicious alternative to rice and similar side-dishes that go with with meat, poultry and fish.

4 to 6 side-dish servings

Ingredients

  • 1 cup hulled whole-grain farro
  • 3/4 cup bulk pork sausage (about 3 oz.) or pork sausages, casings removed
  • Olive oil (if needed)
  • 2 1/2 cups low sodium chicken broth
  • 1 cup finely chopped parsley
  • 1 Fuji apple (8 oz.)
  • 2 tablespoons lemon juice
  • Salt and pepper

Directions

Sort farro, discarding strawlike 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.

In a 5- to 6-quart pan over high heat, crumble sausage with a spoon and stir often until browned, about 5 minutes. Remove sausage to a paper towel lined bowl and discard all but 1 tablespoon fat or, if necessary, add oil to equal 1 tablespoon fat in pan. Add farro and return sausage to the pan and stir until grains are dried, about 2 minutes.

Add broth and bring to a boil, then reduce 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 apple; cut into about 1/4-inch dice and mix with lemon juice. Stir into farro, season to taste with salt and pepper and pour into a serving bowl.

Ham, Sweet Onion and Apple Pizza

4 servings

Ingredients

  1. Olive oil cooking spray
  2. 1 pound package refrigerated pizza dough, whole wheat if available
  3. 1 cup apple butter
  4. 1/2 cup shredded mozzarella cheese
  5. 1/4 cup diced sweet onion (Vidalia)
  6. 1/2 cup cored, seeded and diced Golden Delicious apple
  7. 1/2 cup thinly sliced deli ham

Directions

Preheat oven to 450 degrees F. Lightly spray a baking sheet with olive oil cooking spray. Place dough on pan.

With floured hands press dough into a large rectangle.

Top with apple butter, cheese, onion, apple and ham.

Bake in the oven for 15 to 18 minutes or until crust is golden brown.

Roast Pork Chops with Apples and Sage

Ingredients

  • 1 1/2 teaspoons olive oil
  • 1 large or 2 small tart apples, peeled, cored and thickly sliced
  • 1 tablespoon chopped fresh sage
  • 1/8 teaspoon salt
  • 1/16 teaspoon black pepper
  • 2 boneless pork chops
  • 1/4 cup apple cider

Directions

Preheat the oven to 400 degrees F.

Place the oil in a medium broiler pan, gratin dish or shallow ovenproof skillet.

Layer the apples (such as Granny Smith) on the bottom and season with half the sage, salt and pepper.

Place the pork chops on top and sprinkle with the remaining sage, salt and pepper. Pour the cider over the pork chops.

Roast for 15 minutes. Gently turn the pork chops over, basting them with the cider from the bottom of the pan. Stir the apples to allow them to cook evenly. Roast another 15 minutes.

Preheat the broiler. Broil the pork and apples for 4 to 6 minutes, or until just golden brown.

Apple and Walnut Torte

Ingredients

  • 1/4 cup orange-flavored liqueur (ex. Grand Marnier)
  • 1/4 cup cranberries
  • 1 teaspoon ground cinnamon
  • 1/2 orange, zested
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 eggs
  • 8 tablespoons butter, melted (or Smart Balance butter alternative)
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups diced peeled apples (2-3 depending on size)
  • 1/2 cup chopped walnuts, toasted

Directions

Preheat the oven to 350 degrees F.

In a small saucepan, heat the orange liqueur. Turn off the heat and add the cranberries and set aside.

In a small bowl, mix together the cinnamon and the orange zest. Stir in the flour, baking powder and salt. Set aside.

In a large bowl, mix together the eggs, melted butter, sugar and vanilla. Add the dry ingredients and stir to combine. Add the apples, walnuts and cranberries. Mix well.

Spoon the mixture into a lightly greased 8 by 8 by 2-inch glass baking dish or 8-inch cake pan.

Bake until a wooden skewer inserted in the center of the cake comes out clean, about 30 minutes.

A Note of Sadness:

A great Italian chef and food writer passed away on Sunday – Marcella Hazan. You can read about her life and how she changed the face of Italian cooking in America in the New York Times aticle: http://www.nytimes.com/2013/09/30/dining/Marcella-Hazan-dies-changed-the-way-americans-cook-italian-food.html?pagewanted=all

Following are some of the posts I have written in the past about Marcella Hazan’s influences.

http://jovinacooksitalian.com/2012/05/06/three-cookbooks-i-cherish/

http://jovinacooksitalian.com/2012/05/15/does-shape-matter/

http://jovinacooksitalian.com/2012/08/09/why-should-you-make-homemade-pasta/



dreamdiscoveritalia

Discovering Italia one trip at a time

From Alfredo's With Love

A passion for food in words, pictures and recipes...

CrandleCakes

Recipes, stories, tips, and other adventures from a culinary Texan.

Joe Gande's Blog

Music, Food, Family, Italy, Thoughts, Life...

Young and Hungry

delicious doesn't have to be difficult

Eating Well Diary

A vegetarian's notes on healthy cooking

Lovely Delight Bite

For delicious moments......Find out about my secret special treats for yourself, family and friends

Family Life Is More

Think Confidently. Love big. Perform well. Manage it all. Real-ly!

Mirror of Health & Natural Beauty

Where healthylicious tips create the healthy lifestyle

Poem and Dish

Poetry and Food Lover's site...

News Anchor to Homemaker

From deadlines...to diapers and delicious dishes

Piglove

Adventures of Bacon and Friends

Shivaay Delights

Sharing my passion for cooking and baking ♡

Dolly Rubiano Photography

Wellington-based food photographer. Blogs about her experiments in the kitchen and doesn't cook anything that has four legs.

Andrews' Family Cookery & Household Management

Households that create happiness, and Foods that celebrate life

Back Road Journal

Little treasures discovered while exploring the back roads of life

Tuscas värld

Smaker, dofter och gömställen kring Medelhavet

Eating My Feelings

Because food just makes life so much better.

LauraLovingLife

Lover of cooking ~ Wanting to share my adventures in the kitchen!

Il mondo di Macdelice

Il blog rosa di Maria Cavallaro

Good Food Everyday

From the heart of the Mediterranean ....

Culinary Adventures of The Twisted Chef T

Recipes from My Kitchen to Yours!

therapy bread

no, not just bread: crafting edible creations as a way to feed the spirit, body, friends and family <3

healthy.yogi.mama

Fitness, recipes and babies in NYC

The Good, the Bad and the Italian

food/films/families and more

SOLE Food Kitchen

SUSTAINABLE. ORGANIC. LOCAL. ETHICAL. THAT'S HOW WE ROLL.

vinicooksveg

Amazing & fun.........Indian cooking!!

What's Cooking

Fine dining my way

Like to cook? Like to eat? Be a part of the conversation.

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

An eye for food

Food is to be admired as well as desired. It should speak to you visually and make you want to taste it!

mycookinglifebypatty

Adventures in Healthy Living

Things My Belly Likes

Where eating to live and living to eat are not mutually exclusive

Our Growing Paynes

A journey about gardening, cooking, and knitting.

gotta get baked

musings of a baking fiend

thewhitedish

Just another WordPress.com site

on the road with Animalcouriers

pet transport through Europe and beyond

jittery cook

recipes worth sharing

soulofspice

delicious nourishing energizing spice

pattytmitchell

site for Patricia Mitchell, author

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Simply Sophisticated Cooking

Effortless home cooking recipes, tips and methods for busy lives to encourage fine eating in instead of out.

FARMINISTA'S FEAST with Karen Pavone

Farm to Table Adventures in California's Beautiful North Bay

Blue Heron Writes

Sharing to Inspire through Words and Pictures www.wendiedonabie.com

Follow

Get every new post delivered to your Inbox.

Join 1,464 other followers

%d bloggers like this: