Healthy Italian Cooking at Home

Category Archives: Risotto

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My favorite brand of Italian Sausage comes from a very fine market in Rhode Island. When I moved away from the northeast, I found it difficult to buy authentic Italian sausage until I found Fortuna’s.

Patti Fortuna-Stannard writes on her website:
“Our story starts with my Nani and Poppa, my grandparents who emigrated to America from Calabria, Italy over 100 years ago. They brought with them only their hopes, dreams, and great Italian Sausage recipes with old world techniques. I am proud to be a 3rd generation Italian-American sausage maker that plans to carry on our family traditions forever! We take great pride in making our salami the same way my grandparents did, in small batches, using only the finest hand trimmed pork, spices ground moments before blending, tied with pure cotton twine, stuffed into natural casings and hung to dry- not cooked. Every salami has a unique flavor and aroma! At Fortuna’s our passion is making only the very best salami and keeping our old world values, flavors and traditions alive. Our niche is all natural salami- they didn’t use nitrates and preservatives in the early 1900s and we certainly do not need to add them now! “

Photo from the Fortuna archives

Photo from the Fortuna Archives

Photo from the Fortuna archives

Photo from the Fortuna Archives

This is true old world Italian salami and sausage that is made in the USA. Fortuna’s Sausage Company offers five types of Italian rope sausage:

  • Sweet – with pork and fennel seed
  • Calabrese – hot, hot
  • Tuscano – with sun-dried tomato, sharp Provolone cheese and Pepperoncini
  • Sandgate – a northern Italian specialty with Romano cheese, fresh parsley and garlic, wine and citrus in a sweet sausage base
  • Cheese & Parsley- a sweet base sausage in a thin casing that is great grilled.

sausage8

Grilled Italian Sausage

Other than simmering Italian sausage in sauce  for pasta, my next favorite way of cooking sausage is to grill it. My method is simple and they come out perfect every time.

To grill the sausage:

Heat the grill on high and then turn the burners off on one side of the grill or place coals on one side of a charcoal grill.
Lower heat is better and will prevent the meat from drying out. Oil the grill grates.
Keep the entire link whole – don’t cut it up or poke holes in it.

Coil the link over the indirect heat side of the grill and close the grill lid. After 10 minutes turn the sausage link over.
Use tongs to turn the links. Don’t pierce the link’s skin or the juices will flow out and cause the sausage to be dry.
Once the sausage has cooked for about 20 minutes, place the sausage over the direct heat and let the skin crisp slightly.

Check with a meat thermometer for 160 degree F internal temperature to be sure the sausage is cooked all the way through.
I like to grill hot (spicy) sausage and serve it over garlic sautéed broccoli rabe. Don’t forget the crusty italian bread.

sausage1

Italian Sausage Risotto

Serves 4

Ingredients

  • 3 1/2 tablespoons butter
  • 3 1/2 tablespoons butter
  • 1/2 cup chopped onion
  • 2 1/4 cups Carnaroli rice
  • 1/4 cup white wine
  • 5 ounces Italian pork sausage, casing removed
  • 1 cup grated Parmigiano Reggiano cheese
  • 6 cups beef broth
  • 2 1/4 cups Carnaroli rice
  • 1/4 cup white wine
  • 5 ounces Italian pork sausage, casing removed
  • 1 cup grated Parmigiano Reggiano cheese
  • 6 cups beef broth
  • Salt and pepper to taste

Directions

Simmer the broth in a large pot over medium heat, cover and keep warm.

Melt 2 tablespoons of butter in a wide pan over medium heat, add the finely chopped onion and cook for about 2 minutes. Add the rice and chopped sausage and stir for about 2 minutes.

Add the wine and stir for about 1 minute until all the wine has evaporated. Add 1/3 of the warm broth and simmer until it is absorbed, stirring frequently.

Add 1 or 2 ladles of the remaining broth and allow the rice to absorb all the liquid before adding more. Continue stirring until the rice is creamy and al dente, approximately 16-20 minutes.

Remove from the heat and add the Parmigiano-Reggiano and the remaining butter, stirring well. Season the risotto with salt and pepper to taste.

sausage5

Sautéed Sausage, Peppers and Onions

Sometimes I leave out the tomatoes – just depends on how I want to serve this dish. The photo shows a double batch, since this dish doesn’t last long in my house.

Ingredients

  • 1/2 pound each of hot and sweet Italian sausage, uncut
  • 1 tablespoon olive oil
  • 1 green bell pepper, sliced into long strips
  • 1 red bell pepper, sliced into long strips
  • 1 yellow or orange bell pepper, sliced into long strips
  • 4 garlic cloves, sliced into slivers
  • 1 large sweet onion, sliced into 1/4-inch half-moons
  • 1 small (15 ounce) can of crushed tomatoes
  • 1 tablespoon dried oregano
  • 1/2 cup red wine
  • 1/2 teaspoon crushed red pepper flakes
  • Salt to taste

Directions

Heat the olive oil over medium heat in a large, deep skillet with a lid. When the oil is hot, add the whole sausage links and brown them slowly. You want a gentle browning, not a quick sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove them from the pan and set aside.

Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and cook, stirring often. Once the onions and peppers soften, sprinkle some salt on them, add the garlic and cook for 1 more minute.

Add the red wine and with a wooden spoon scrape the bottom of the pan to release all the browned bits. Let the wine cook down by half.

Add the tomatoes, oregano and red pepper flakes and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

Sausage3

Baked Vegetable Sausage Penne

Ingredients

  • 1 pound Italian sausage
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 – 14 1/2 ounce can diced Italian tomatoes
  • 3 tablespoons chopped fresh parsley, plus extra for garnish
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 pound eggplant, peeled and cut into 1/2-inch cubes
  • 2 zucchini, cut into 1/2-inch half-moons
  • 2 large red bell peppers, seeded and cut into 1/2-inch cubes
  • 8 ounces dried regular or whole wheat penne pasta
  • 1/2 cup finely shredded Parmesan cheese

Directions

Preheat oven to 350 degrees F. Coat a 2 quart baking dish with olive oil cooking spray.

Place sausage links in a large unheated skillet. Add 1/2 inch of water to the skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until juices run clear; drain off the liquid. Cook for 2 to 4 minutes more or until browned, turning occasionally. Remove from heat. When cool enough to handle, cut sausages in half lengthwise; bias-cut into 1/2-inch-thick slices. Set aside.

In the same skillet, heat the olive oil, add the garlic and cook for 1 minute. Stir in the undrained tomatoes, the 3 tablespoons parsley, oregano and the crushed red pepper. Bring to boiling. Stir in eggplant, zucchini and peppers. Reduce heat. Cover and simmer for 15 minutes.

Meanwhile, cook pasta for one minute less than the minimum time listed on the package. Drain the pasta and return it to the hot pan. Stir in the eggplant mixture and the sausage.

Spoon into the prepared baking dish. Covered with foil and bake about 30 minutes or until heated through. Uncover, sprinkle with Parmesan cheese and bake about 5 minutes more or until the cheese melts. If desired, sprinkle with additional parsley. Makes 6 (1-cup) servings.

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Pan Pizza with Ricotta and Sausage

Pizza Dough

  • 3 tablespoons olive oil
  • 3/4 cup water
  • 1 ½ cups (8 1/4 ounces) bread flour
  • 2 ¼ teaspoons instant or rapid-rise yeast
  • 1 teaspoon sugar
  • 3/4 teaspoon salt

Directions

Coat a rimmed rectangular baking sheet with 2 tablespoons of the oil.

Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup. Using a stand mixer fitted with a dough hook, mix flour, yeast, sugar and salt on low-speed until combined.

With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute. Increase speed to medium-low and mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes.

Transfer dough to the greased baking sheet and turn to coat. Stretch dough to a 10 by 6-inch rectangle. Cover the pan with plastic wrap and let rise in a warm place until doubled in size, 1 to 1½ hours.

Stretch dough to the corners of the pan, cover loosely with plastic and let rise in a warm place until slightly puffed, about 45 minutes.

Meanwhile, adjust oven rack to the lowest position and heat the oven to 500 degrees F.

For the topping:

  • 1 tablespoon extra-virgin olive oil
  • 1 cup canned finely chopped Italian plum tomatoes, drained
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon fine sea salt
  • 1/4 cup grated Parmesan cheese
  • 1/2 pound fresh whole-milk ricotta
  • 1/4 pound spicy Italian sausage, casings removed, cooked
  • 6 basil leaves, cut into thin strips

Directions

Combine drained tomatoes, oil, garlic, oregano and salt in bowl. Spread the dough with the tomato mixture. Scatter the cooked sausage on top. Sprinkle with Parmesan cheese.

Drop tablespoons of ricotta on top of the pizza, leaving room between tablespoons.

Bake until well browned and bubbling, about 15 minutes. Slide pizza onto wire rack, sprinkle with basil and let cool for 5 minutes before cutting into serving pieces.

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seafood

As the seasons change, so do our appetites and nutritional needs. Between the spring and summer, our food habits undergo a gradual metamorphosis. By the time the hottest months have arrived, most of us are naturally inclined to avoid heavy foods and the long cooking preparations required for them. Leggero (light) or restare leggeri (staying light) is the Italian credo in the summer—fresh, light, colorful and simple foods are what everyone craves on hot days.

Italians tend to eat lukewarm or cold food in the summer; tables are often laden with all kinds of variations of salad—from lettuce-based and raw vegetable salads, to insalata di pasta (pasta salads), insalata di riso (rice salads) and insalata di mare or polpo (seafood or octopus salad).

Insalata di mare (Seafood salad) is a delicate preparation usually made with boiled fresh octopus, clams and mussels; the shellfish open when cooked in a covered pan. Sometimes this salad includes shrimp—previously boiled and cleaned—and baby calamari. Crabmeat or other fresh seafood can also be added. The freshness of the fish, the quality of the extra virgin olive oil and the addition of good-quality lemon make all the difference. The dressing for this salad is made simply with two essential ingredients of the Italian cuisine—lemon and olive oil, along with a bit of garlic, parsley, salt and white pepper. Insalata di polpo (octopus salad) is another favorite in Italy, especially along the coasts. It consists of just boiled fresh octopus and tiny slices of celery, seasoned with the same dressing as in the seafood salad. Sometimes it’s served cold or at room temperature, but it can also be served warm with potatoes.

seafood 1

Crab Risotto

Servings: 4

Ingredients

  • 2 fennel bulbs with tops
  • 1 cup sliced fresh mushrooms, such as shiitake, porcini, or button
  • 1/2 teaspoon fennel seed, crushed
  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • 3 1/4 cups low sodium chicken broth, heated
  • 1/4 teaspoon pepper
  • 2 cups fresh crabmeat
  • 1/2 cup thinly sliced green onions

Directions

Trim fennel bulbs, reserving tops. Quarter bulbs lengthwise and slice. Measure 1 cup sliced fennel. Snip enough of the fennel tops to measure 1 tablespoon; set aside.

In a large saucepan heat olive oil and cook the 1 cup fennel, the mushrooms, pepper and fennel seed in until tender. Stir in rice. Cook and stir over medium heat for 2 minutes. Add the 1/4 broth and bring to a boil.

Gradually add the remaining warm chicken broth, one cup at a time, until all the broth is absorbed, about 20 minutes.

Remove saucepan from the heat. Stir in crabmeat and green onions. Let stand, covered, for 5 minutes. Stir in the snipped fennel tops and serve. This dish can also be served at room temperature.

seafood 2

Shrimp Pizzettas

Ingredients

  • 1 pound homemade or refrigerated pizza dough
  • 4 medium plum tomatoes, sliced
  • 8-10 oz cooked shrimp (cut in half lengthwise)
  • 3 tablespoons snipped fresh oregano
  • 1/2 – 1 teaspoon crushed red pepper
  • 1 1/2 cups mozzarella cheese
  • Fresh basil leaves

Directions

Lightly grease a baking sheet; set aside. Unroll the pizza dough onto a lightly floured surface. Roll into a 16 inch rectangle. Cut dough into eight squares.

Place squares about 1 inch apart on the prepared baking sheet. If desired, fold over about 1/4 inch of the dough on each edge; press with a fork.

Bake in a 425 degrees F oven for 5 minutes or until lightly browned.

Divide tomato slices among the squares. Divide shrimp among the squares. Sprinkle with snipped oregano and crushed red pepper. Sprinkle with cheese.

Bake for 5 to 6 minutes more or until cheese melts. If desired, garnish with basil.

seafood 3

Fettuccine and Scallops in Wine Sauce

Ingredients

  • 1 pound fresh scallops
  • 6 ounces fettuccine or linguine
  • 3 cups sliced fresh mushrooms
  • 4 medium carrots, thinly sliced (2 cups)
  • 8 green onions, sliced (1 cup)
  • 1/2 cup dry white wine
  • 1 tablespoon cornstarch
  • Juice and zest of half a lemon 
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons snipped fresh parsley
  • 1/2 teaspoon black pepper

Directions

Cut any large scallops in half.

In a 4 to 5-quart Dutch Oven, bring 3 quarts of water to boiling. Add pasta; return to boiling. Cook for 5 minutes. Add mushrooms, carrots and green onions. Return to boiling.

Cook, uncovered, for 5 to 7 minutes more or until pasta is tender but al dente and vegetables are crisp-tender. Drain pasta and vegetables; keep warm.

Meanwhile, in a small mixing bowl stir together wine, lemon juice and cornstarch; set aside.

In the empty pasta pot melt butter. Add garlic; cook over medium-high heat about 1 minute. Add scallops, wine mixture, lemon zest, Italian seasoning, parsley and pepper to the pan.

Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 to 2 minutes more or until the scallops turn opaque.

Arrange pasta mixture on a large platter. Spoon the scallop mixture over the pasta mixture. Makes 4 main-dish servings.

seafood 4

Seafood al Cartoccio (Grilled Red Snapper and Shellfish)

Ingredients

Seafood

  • 4 red snapper fillets, 6 ounces each, skin on, scaled and bones removed
  • 6 ounces shrimp, peeled and deveined or clams or mussels or a combination of all
  • 1/2 cup fresh cherry tomatoes
  • 1/2 bunch scallions, thinly sliced
  • Salt and pepper to taste

Herb Butter

  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons parsley, chopped
  • 2 tablespoons chives, chopped
  • 2 basil leaves, chopped
  • 2 oregano sprigs, chopped
  • Juice of 3 fresh lemons
  • Salt and pepper to taste

Foil Packets

  • Aluminum foil, heavy strength
  • Olive oil cooking spray

Directions

To make the herb butter

1. Mix all ingredients together in a bowl until butter is blended evenly.
2. Season with salt and pepper. Set aside.

To make the foil packets

1. Cut 4 sheets of heavy-duty aluminum foil, approximately 14 x 18 inches in size.
2. Place sheet of foil shiny side down, narrow edge toward you, on the work surface.
3. Spray the foil with cooking spray. Arrange 1 fish fillet skin side down, 3 to 4 shrimp, a few scattered cherry tomatoes and scallions on each foil sheet. Season with salt and pepper. Using a teaspoon, place several small dollops of the herb butter on the fish and shrimp.
4. Fold the foil over the seafood and bring the top and bottom edges together. Fold the edges over several times to make a tight seal and turn edges up.

Grilling

1. Preheat grill to highest setting.
2. When ready to cook, place the foil cartoccio(skin side down) in the center of the hot grate. Cover the grill and cook until foil pouches are dramatically puffed, approximately 7 to 9 minutes.
3. Remove the packets directly from the grill to a plate. Using a sharp knife, cut the center of the foil pouch lengthwise and open. Be careful of the hot steam.

seafood 5

Marinated Seafood Salad

Ingredients

  • 1/2 pound fish fillets of choice
  • Poaching liquid
  • 1/4 pound small bay scallops
  • 1/4 pound medium shrimp, peeled, deveined
  • 1/4 cup sliced celery
  • 3/4 cup black olives, halved
  • 1/2 cup green onions, chopped
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup lime juice
  • 3 tablespoons parsley, chopped
  • 3/4 teaspoon Kosher salt
  • Pinch cayenne pepper

Directions

Gently poach fillets, scallops and shrimp in liquid of your choice: water, broth, white wine or a mixture of the liquids.

When fish and shellfish are firm to the touch and cooked through, remove from poaching liquid and cool.

Cut fillets into 1-inch chunks.

Combine fish, scallops, shrimp, celery, olives and green onions in a large mixing bowl. Season with olive oil, lime juice, parsley, salt and cayenne.

Cover and refrigerate for at least 1 hour before serving.


Lake

Lake Bolsena is a crater lake of volcanic origin in central Italy, which began to form 370,000 years. It is the largest volcanic lake in Europe and is the fifth largest lake in Italy with a circumference of over 26 miles (43 km). Lake Bolsena’s bed was formed from a caldera in the extinct Vulsini volcano. A caldera is a volcanic feature formed by the collapse of land following a volcanic eruption. The underlying rock in the area where the lake formed, the caldera, collapsed into a deep bowl. This bowl was gradually filled by rain water and underwater sources.

Roman historical records indicate volcanic activity last occurred there in 104 BC and it has been dormant since then. The two islands, Bisentina and Martana, in the southern part of the lake, were formed by underwater eruptions following the collapse that created the caldera.

Lake 2

The lake is fed primarily by underground springs and rainwater and has a single outlet, the river Marta that flows into the Tyrrhenian Sea, in the vicinity of Tarquinia. The lake has an oval shape, typical of crater lakes. The long axis of the ellipse is aligned in a north-south direction. The entire lake is surrounded by hills and is a good vacation spot. It has beaches, a harbor, restaurants, hotels and a medieval historic center surrounded by walls with a castle at the top. On the lake one can enjoy water sports, from canoeing, water skiing, sailing to surfing. Unlike most lakes, Lake Bolsena displays tidelike movements, called “sessa” with the difference between low and high tides being as much as 50 cm or 20 inches.

Lake Bolsena is north of Rome in the Northern Lazio region, just south of Tuscany. Bolsena, the main town on the lake, is on the northeastern shore. In the 7th century BC, it was the site of a Villanovan settlement whose huts were built on stilts directly over the water, using reed platforms, hay roofs and cobbled floors. About four hundred years later, it was settled by the Etruscans after they fled from the Roman destruction of Velzna in 264 BC. Velzna eventually became Volsinii, a Latin name which has been transformed over the centuries into Bolsena.

Lake 1

The Rocca Monaldeschi della Cervara sits at the top of the hill, overlooking the medieval quarter of the town. The castle was built between the 12th and 14th centuries. It has been completely renovated and, since 1991, has housed the Museo Territoriale del Lago di Bolsena (Lake Bolsena Territorial Museum). Each of its three floors is dedicated to various aspects of Bolsena’s history, ranging from its prehistoric volcanic origins to its Etruscan-Roman period. The Church of St. Christine is the town’s other major site. It is a Romanesque church built in 1078 in a typical basilica style over the catacombs where St. Christine, a young woman martyred during the reign of the Roman Emperor Diocletian, was buried.

The Cuisine

Lake 5

The territory of Lake Bolsena brings with it a whole host of ancient traditions that are also reflected in the local cuisine, with flavors and products typical of their ancient recipes and cooking methods. It is also famous for its clear lake waters and the nickname “the lake with a drink. Long ago, lake water was used in cooking. Fishermen prepared the Sbroscia in a clay pot using freshly caught fish; it was one of the few means of survival, when they had little more than what the lake could offer. It was prepared within the small hut on the shore that was used as a refuge and as a warehouse for their supplies.

Acquacotta is the name of a typical local soup prepared with chicory, potatoes, tomatoes, onions, hot pepper, dried cod, dry bread and olive oil. Other soups of the local cuisine are made with mushrooms, legumes, chestnuts, lake fish (sbroscia) and lamb. First courses often include rice and lentils, pasta and potatoes, rice and chicory, peas with quadrucci (small squares of hand-made egg pasta) and “minestrone alla Viterbese”.

Pasta dishes include maccheroni, ceciliani, lombrichelli (made with only flour and water), potato gnocchi, fettuccine, pappardelle, gavinelle or polenta. These dishes are often served with a classic ragout – meat sauces prepared with hare, wild boar, mushrooms, spare ribs and pork sausages or, in summer, with fresh garden vegetables, such as: zucchini, eggplant, turnip greens or sweet peppers.

For main courses, rabbit alla cacciatora, stewed chicken with tomatoes, wild boar with tomato sauce, stewed hare, baked lamb, tripe with tomato sauce, fried coratella (veal intestines), roasted pork or pignattaccia (a stew made with meat and vegetables) are most common. Main fish dishes, prepared with lake fish, include: fried perch fillets, stewed eels, fried lattarini, stewed or fried pike and baked or grilled whitefish.

Typical desserts include: sweet ravioli made with ricotta, ciambellone (simple white cakes), tarts made with ricotta or jam, crunchy biscuits and cookies made with hazelnuts and sweetened fritters made with rice.

Lake 4

Chickpea and Chestnut Soup

This ancient soup recipe of chickpeas and chestnuts is one of the typical dishes of the area.

Ingredients

  • 1.5 cups dried chickpeas
  • 1 oz pancetta
  • 10 ½ oz chestnuts, chopped 
  • 4 peeled tomatoes 
  • 4 cups chicken or vegetable broth
  • Extra virgin olive oil
  • 2 cloves of garlic,
  • 1 sprig of rosemary
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • Salt

Directions

Cover the chickpeas with water in a bowl and soak for about 24 hours; drain and pour into a pot with water to cover. Cook until the chickpeas are softened, about an hour; add the salt. Drain the chickpeas; set aside a 1/4 cup of the cooking liquid and puree half the chickpeas.

Chop together the garlic, rosemary and pancetta. Heat a little extra virgin olive oil in the pot used to cook the chickpeas and cook the pancetta mixture for a few minutes.

Add the pureed chickpeas, the whole chickpeas, the cooking water and the chopped chestnuts. Cook the mixture for 5 minutes, then add the diced tomatoes and the bay leaf.
Mix add the broth, stirring well; let the mixture simmer for 10 minutes over low heat. Remove the bay leaf before serving.

Lake 3

The Sbroscia of Lake Bolsena

Sbroscia is a stew of fresh fish from the lake. There are many species of fish that inhabit the lake: whitefish , eel , pike , tench , trout, perch and silversides are a few examples. Any combination of fish may be used in the recipe.

Ingredients

  • Olive oil
  • 1 tench (minnow family)
  • 1 pike
  • 1 eel
  • 4 perch
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 2 large potatoes, diced
  • 3 tomatoes, chopped
  • Stale bread ( 3-4 slices per serving dish)
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • Salt
  • Small bunch mint, chopped
  • Crushed red pepper flakes

Directions

Cut the fish into serving pieces.

Heat two tablespoons of olive oil in a Dutch Oven or large soup pot. Add the garlic, mint and onion and cook until the onion softens.

Add the potatoes and tomatoes and saute for a few minutes. Add all the fish, 6 cups of water and salt to taste, cover the pan, and cook for 30-35 minutes.

Place 3 to 4 slices of bread in each serving bowl and pour in the stew. Drizzle with olive oil before serving.

Lake 6

Whitefish (Coregone)

The whitefish sauce is served with fettuccine or spaghetti.

Ingredients

  • 1 whitefish, filled
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 cup white wine
  • 3-4 peeled and chopped tomatoes
  • Salt
  • Crushed red pepper flakes to taste
  • Chopped parsley for garnish
  • Cooked pasta

Directions

Saute the onion and garlic in a large skillet. Add the whitefish fillets and saute until cooked through. Break up the fish into smaller pieces.

Add the wine and cook until it evaporates. Add the fresh tomatoes and cook until no longer raw. Season with salt and the crushed red pepper.

Mix in the cooked pasta and garnish with chopped parsley.

Lake 7

Risotto with Perch Fillets

This risotto uses the freshwater perch in the starring role.

Serves 6

Ingredients

  • 7 tablespoons butter, divided
  • 2 cups risotto rice
  • 1 small onion, finely chopped
  • 1/2 cup dry white wine
  • Salt and black pepper to taste
  • 1/2 cup grated Parmigiano cheese
  • 4 cups broth (chicken or vegetable stock)
  • 3 perch fillets (per person) – about 18 total
  • Flour or bread crumbs for coating

Directions

In a heavy saucepan, heat 1 tablespoon butter until it melts. Add the chopped onion and cook until it is tender. When the onion becomes transparent, add the rice to the pot and mix it well. Let it cook for a couple of minutes. Then, add the wine to the pot. Mix the rice until the liquid evaporates, then add the broth, a small amount at a time, stirring it constantly to allow even absorption of the liquid. When the rice is just about tender, add the salt, pepper and cheese and allow to melt.

Meanwhile, to cook the fish – batter the fillets in the flour or bread crumbs and then cook the perch in batches in a hot skillet using some of the remaining butter. Turn the fillets over once and cook until each side is golden brown. Repeat with remaining fillets and butter.

Spoon the rice onto a serving dish and top with the fish fillets. Just a note to add an additional Italian twist to this risotto: heat some butter in a pan and add a handful of sage leaves. Let the butter melt and become infused with the herbs. When the risotto is ready to be served pou,r the butter sauce over the fish.

Lake 8

Sweet Rice Fritters (Frittelle di Riso)

Makes about 40

Ingredients

  • 1/2 cup (100 grams) short grain rice (arborio)
  • 2 cups (500 ml) milk
  • Zest of 1 lemon or orange (or a mixture of both)
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 2 tablespoons Italian dessert wine: Vin Santo
  • 1/3 cup (40 grams) flour
  • 2 large eggs
  • Olive oil or vegetable oil for frying

Directions

Cook the rice in the milk, watching very carefully that it doesn’t burn or overflow – don’t take your eyes off it! You will need to stir it quite often to make sure it doesn’t stick and burn on the bottom. When the milk has been mostly absorbed and the rice is very soft, take the pan off the heat and add the citrus zest and sugar.

Set aside. Once completely cool, add the wine, eggs, baking powder, salt and flour. Combine thoroughly then cover and let the mixture rest for several hours or overnight in the refrigerator before using. The mixture may look quite runny, like a pancake batter.

Drop tablespoons of batter into hot oil, and fry, turning to cover all sides evenly until a deep brown. Transfer to paper towels to drain before rolling in powdered sugar. These are best eaten the day they are made.


If you have been picking up Spring vegetables and are wondering what to do with your new bounty, here are a few ideas on how to turn them into dinner.

Spring Vegetable Risotto

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Serve this main dish with a garden salad and bread sticks to make a complete dinner.

4 servings

Ingredients

  • 1/2 pound sugar snap peas, trimmed and cut into 1/2-inch pieces
  • 3 1/2 cups low-sodium chicken broth
  • 1 tablespoon plus 1 teaspoon olive oil
  • 4 leeks, cleaned and thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 3/4 cup white wine
  • 3 large carrots, cut into 1/4-inch pieces
  • 3/4 cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1 teaspoon lemon juice

Directions

Cook peas in boiling water about 3-4 minutes or until crisp-tender. Drain and rinse with cold water; set aside.

Pour broth into a medium-size saucepan and bring to a simmer over medium heat; reduce heat to low and keep broth warm.

Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add leeks, salt and pepper and cook 6 minutes, stirring frequently, or until softened. Stir in garlic and cook 1 minute. Add remaining 1 teaspoon olive oil to saucepan. Stir in rice and cook 1 minute. Add wine to saucepan and stir until almost evaporated, about 3 minutes. Stir in warm broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup (about 22 minutes total).

When you have about 10 minutes cook time remaining, stir in carrots. Add peas to saucepan and cook, stirring constantly, 2 minutes or until heated through. Remove from heat and stir in Parmesan cheese, butter and lemon juice.

Chicken Soup with Vegetables

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For dinner serve this soup with a Toasted Tomato Sandwich (recipe below).

Ingredients

Stock Base

  • 4 whole bone-in chicken breasts
  • 5 medium carrots, quartered
  • 2 large parsnips, quartered
  • 2 small turnips, quartered
  • 2 medium celery roots, quartered
  • 1 large green bell pepper, halved, ribs and seeds removed
  • 1 large onion
  • 2 tablespoons kosher salt
  • 20 parsley sprigs
  • 1/2 head cauliflower, broken into florets
  • 7 cloves garlic
  • 20 black or white peppercorns
  • 4 whole allspice

Soup

  • 1 large zucchini, cut into 1/8-inch Julienne strips
  • 1 large carrot, peeled, cut into 1/8-inch Julienne strips
  • 1 large celery stalk, cut into ⅛-inch julienne strips
  • 1 pound thin noodles, cooked and drained

Directions

Place chicken, carrots, parsnips, turnips, parsley roots, green pepper, onion and 1 tablespoon of salt in a 12-quart stockpot. Cover with 6 quarts cold water and bring to a boil over high heat. Skim and discard foam that forms at the top when it comes to a boil. Add remaining salt, the parsley, cauliflower, garlic, peppercorns and allspice and return to a boil. Simmer, covered, over low heat for 1 hour.

Remove the chicken breasts and allow them to cool slightly. Remove meat from bones. Shred meat and refrigerate. Return bones to the pot. Continue simmering, covered, over low heat, for at least 2 hours more.

Strain entire contents of pot through a colander lined with cheesecloth. Chill broth overnight.

To serve soup: Remove surface fat and pour broth into a large pot. Bring to a simmer over low heat and cook until warm, 10 to 15 minutes. Add zucchini, carrot, celery and reserved shredded chicken. Simmer 5 minutes to cook vegetables and heat chicken.

Be careful to keep soup over low heat; bringing soup to a boil can make it cloudy. Season to taste with salt. Place 1/4 cup noodles in each soup bowl and ladle hot soup over pasta.

Toasted Tomato Sandwiches

06_tomato_cucumber_cheese_mayo_sandwich

Makes 4 servings

Ingredients

  • 1 small clove garlic, finely chopped
  • 1/4 cup low-fat cream cheese with onion and chives
  • 1 tablespoon lemon juice
  • 1/4 teaspoon freshly ground pepper
  • Pinch of salt
  • 8 slices whole-grain country bread
  • 4 slices provolone cheese (about 4 ounces)
  • 2 large or 3 medium tomatoes (about 1 1/2 pounds), sliced 1/2 inch thick

Directions

Position rack in upper third of oven; preheat broiler.

Mash garlic on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and combine with cream cheese and lemon juice.

Sprinkle tomatoes with pepper and salt.

Place bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes. Turn the bread over and divide cheese among 4 of the pieces. Continue broiling until the cheese is melted, 1 to 2 minutes.

Assemble sandwiches with tomato and the garlic-herb mixture. Top with the melted cheese bread.

Scallops with Asparagus Salad

scallops-with-asparagus-salad-ss

Serve this main dish salad with Cheddar Drop Biscuits (recipe below).

6 servings

Ingredients

Dressing:

  • 1 tablespoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 shallot, minced
  • 3 tablespoons extra virgin olive oil

Salad

  • 1 pound new potatoes, cut into 1/4-inch slices
  • 1 pound asparagus
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds sea scallops (about 24 scallops)
  • 1 1/2 tablespoons unsalted butter
  • 10 cups salad greens (about one 5-ounces)

Directions

In small bowl, whisk together cider vinegar, mustard and shallot. Gradually drizzle in 3 tablespoons olive oil, whisking continuously until dressing is emulsified; set aside until ready to use.

Bring a medium-size pot of salted water to a boil over medium-high heat. Add potato slices to boiling water and cook 4 minutes; drain. Cut 1-inch off of bottoms of asparagus; discard. Cut stalks into 2-inch pieces.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potato slices to skillet and cover; cook 3 to 4 minutes, stirring occasionally. Add asparagus pieces to skillet and stir to combine. Sprinkle potato mixture with 1/4 teaspoon each salt and pepper. Cover and cook an additional 4 minutes, stirring occasionally. Remove asparagus and potatoes to a plate.

Season scallops with remaining 1/4 teaspoon each salt and pepper. Return skillet to medium-high heat and add half of the butter, swirling to coat bottom. Add half of the scallops to the skillet and cook 1-1/2 to 2 minutes on the first side, then turn and cook 1 minute on the second side, adjusting heat as necessary so the butter doesn’t burn. Repeat process with remaining butter and scallops.

Toss salad greens with 2 tablespoons prepared dressing and divide among plates. Toss asparagus mixture with remaining dressing and divide among salad plates, then divide scallops among plates and serve immediately.

Cheddar Drop Biscuits

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Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon coarse salt
  • Pinch cayenne pepper
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 8 ounces sharp white cheddar, shredded
  • 1 1/3 cups buttermilk, well shaken
  • 3 tablespoons chopped chives

Directions

Preheat oven to 425 degrees F with racks in upper and lower third positions. Line two baking sheets with parchment.

In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cayenne pepper. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain. Stir in cheddar, then buttermilk and chives, just until dough comes together.

Using two spoons, drop 1/4 cup quantities of dough onto prepared baking sheets, spaced 2 inches apart. Bake in oven until golden brown, 12-14 minutes, rotating baking sheets once.

Spinach, Onion and Cheese Quiche

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Serve this Quiche with a tomato salad and Zucchini Muffins (recipe below) for dinner.

Yield: 8 servings (serving size: 1 wedge)

Ingredients

Crust

  • 6 tablespoons butter, softened
  • 2 tablespoons low-fat milk
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 5.6 ounces all-purpose flour (about 1 1/4 cups

Filling

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup thinly sliced green onions
  • 3 cups fresh baby spinach
  • 1 cup low-fat milk
  • 3/4 cup (3 ounces) grated Gouda cheese or cheese of choice
  • 3/4 teaspoon salt
  • Dash of grated nutmeg
  • 3 large eggs

Directions

To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.

Preheat oven to 350°F. Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake for 25 minutes or until lightly browned. Cool.

To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes. Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture.

Pour filling into crust. Bake at 350° for 35-40 minutes.

Zucchini Muffins

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Servings: 12 Ingredients

  • 1½ cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup brown sugar
  • 6 tablespoons unsweetened applesauce
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk or low-fat dairy milk
  • 1½ cups shredded zucchini

Directions

Preheat oven to 350 degrees F. Spray a 12 cup muffin pan with cooking spray.

In a large mixing bowl, whisk flour, baking powder, cinnamon, ginger, nutmeg and salt together.

In another bowl, combine sugar, applesauce, vanilla, lemon zest, zucchini and milk. Stir until well combined.

Add wet mixture into dry mixture, stirring until just barely combined.

Fill muffin cups 3/4 full and bake 18-25 minutes.

Spring Lasagna

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Serve a green bean salad (recipe below) to round out the menu. Add browned sliced Italian sausage to the layers for a meat option.

Makes 6 servings

Ingredients

  • 2 tablespoons olive oil, divided, plus more for the pan
  • Eight 2 1/4-inch wide lasagna noodles
  • 1 1/2 pounds asparagus, cut into 1 1/2-inch pieces
  • 1 cup green peas, freshly shelled or frozen
  • 1/2 pound sugar snap peas, halved lengthwise
  • 1 pound ricotta, preferably whole milk
  • 1 packed cup shredded mozzarella
  • 2 teaspoons minced or crushed garlic
  • About 1/4 teaspoon salt
  • Black pepper
  • 1 cup basil pesto
  • 1/3 cup shredded Parmesan

Directions

Fill a large pot with water and bring to a boil. Preheat oven to 375 degrees F. Spray a 9-by-13-inch pan with a little olive oil. Lay out two kitchen towels.

Add salt and noodles to the boiling water, swishing gently so they don’t stick. Boil 2 minutes, then add the asparagus and fresh peas. (For frozen peas, just place them in a colander in the sink.) Boil 1 minute. Add sugar snap peas and boil 1 minute more. Drain into a colander (directly over the frozen peas, if using).

Using tongs, immediately lift out 4 noodles and place them in the pan in a single layer. Place the other noodles on a towel in a single layer. Transfer the vegetable to the other kitchen towel and pat dry. Reserve a few asparagus tips to garnish the top of the lasagna.

Combine the ricotta and mozzarella in a bowl. Place 2 tablespoons olive oil and the garlic in a small microwave-safe bowl, cover and cook for 30 seconds; stir it into the ricotta. Season to taste with salt and black pepper.

To assemble the lasagna, spread half the pesto over the noodles in the pan. Using half the ricotta mixture, place spoonfuls over the pesto, trying to get it evenly distributed. There will be gaps. Scatter half the vegetables on top. Sprinkle with a little more than half the Parmesan. Top with remaining noodles and repeat the layers, ending with a light scattering of Parmesan. Bake uncovered for 30 minutes or until heated through and lightly golden.

Garnish the top of the lasagna with the reserved cooked asparagus tips before serving.

Green Bean Pepper Salad

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Servings: 8

Ingredients

  • 1 lb. green beans, washed, trimmed, and cut into 2-inch pieces
  • 1 red bell pepper, roasted, peeled and seeded or 1 jarred roasted pepper
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon pepper (or more to taste)
  • 1/4 teaspoon salt (or more to taste)
  • 2 tablespoons fresh minced parsley

Directions

Put 1 cup of water in a saucepan with the green bean pieces. Boil water and reduce heat to medium. Cover the pot and steam the green beans for 12-15 minutes until tender-crisp (smaller, younger beans may cook more quickly).

Meanwhile, dice the roasted bell pepper flesh into small pieces. Drain the beans in a colander and run cold water over them to cool them down to room temperature. Shake them dry.

Whisk together oil, vinegar, mustard, pepper, salt and parsley in a small bowl. Place the steamed green beans and diced roasted bell pepper in a salad bowl and pour dressing over them. Toss all ingredients gently until the beans and peppers are fully coated with the dressing.

Let the salad marinate in the refrigerator overnight. Serve at room temperature.

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pantry

THE ITALIAN PANTRY

A well-stocked pantry makes cooking delicious Italian meals a snap. Countless dishes can be made from ingredients on hand, especially on snowy days.

High-quality ingredients are essential to Italian cooking: the better your olive oil, tomatoes and cheese, the better your meals will be. In most Italian kitchens, you will find the following items in the pantry:

OLIVE OIL – One of the essential ingredients of Italian cooking, olive oil is used not simply as a cooking oil but for the flavor it adds to a dish. For this reason, it’s important to use only extra-virgin olive oil for garnishing dishes and salads– it has the most flavor. If you splurge on any one item, I would suggest you buy the best you can find.

DRIED PASTA – Use pasta imported from Italy such as Barilla and De Cecco. Generally, any imported pasta products made from semolina flour are good choices. For egg pasta, avoid the “fresh” pasta sold in refrigerated cases. Either use homemade or buy the dried noodles packaged in nests.

TOMATOES – Use good canned tomatoes (unless the recipe specifically calls for fresh). Tomatoes come whole, peeled, chopped, crushed or strained. Use imported Italian tomatoes if you can find them; they’re the best. Tomato paste in a tube is very handy when you only need a tablespoon or two.

ONIONS AND GARLIC – Generally, white onions for cooking and red onions for salads and dishes that do not require cooking because they are milder. Garlic is a must have.

SUN-DRIED TOMATOES – Buy tomatoes packed in olive oil – they have more flavor than the dried. You can even use the oil to add flavor to delicate dishes.

ARTICHOKES – Jarred artichoke hearts and roasted red peppers add delicate flavor when tossed with pasta, salads or as a topping for pizza.

LEGUMES – Keep dried cannellini beans, borlotti beans, ceci and lentils on hand to use in soups, stews or as a side dish. Farro and barley are good for soups, salads and risotto-like dishes.

CORNMEAL – Use a medium textured cornmeal to make polenta. Keep it in a tightly closed container and it will last for months. I also use cornmeal to dust my pan when making pizza.

RICE – Arborio is the most common rice used in making risotto, but other varieties, such as Carnaroli or Vialone Nano, which are just now becoming available in America, are perhaps even better. One characteristic they all share is a translucent, starchy exterior that melts away in cooking to give risotto its distinctive creamy consistency.

BALSAMIC VINEGAR – There are a variety of different balsamic vinegars. Depending on its age, it can be extremely expensive. You can use an inexpensive one for salads, as long as the quality is good. Red wine vinegar is also essential for a good salad dressing.

ANCHOVIES – Keep a jar or can packed in oil to add a zip to certain dishes. You can also find anchovy paste in a tube, which is milder in taste and is quite convenient.

DRIED PORCINI MUSHROOMS – Look for packages that have large slices of mushrooms. They add a wonderful rich flavor to risottos, pasta sauces and stews, and can infuse cultivated white mushrooms with their robust flavor. Although they can be an expensive item, a little goes a long way and, if kept in an airtight container, they’ll keep for a long time. Keep the water used to rehydrate them. Strained, it will add a depth of flavor to many soups, sauces and stews.

CAPERS – You can find two types of capers. The smaller ones that are pickled in vinegar and the larger ones that come packed in salt. The larger ones are very flavorful, require rinsing of the salt before using and tend to be a little more difficult to locate. A few chopped capers can add a punch of flavor to dishes that seem to need just a little something.

OLIVES – Both the black and green varieties are good, if packed in brine and imported from Italy even better. They can be added to pastas and salads for great flavor.

HERBS AND SEASONINGS – Generally fresh herbs are preferred in everyday cooking, but it is also important to keep dried oregano, rosemary, thyme, basil and sage available. Whole black pepper, sea salt and crushed red pepper flakes are also important seasonings to have on hand.

FLOUR – All-purpose flour, bread flour and white whole wheat are needed for pizzas and breads. Semolina flour is also very useful for some bread and pizza doughs.

BREAD CRUMBS – Italian seasoned crumbs come in handy for quick toppings.

TUNA IN OLIVE OIL – a must have for a quick pasta dinner. Canned sardines in olive oil are another good addition.

Although these are the bare basics to have in an Italian kitchen, stocking these basic staples in your pantry will ensure that you can create authentic tasting Italian recipes. All you’ll need to add are a few fresh ingredients and you’ll be all set.

ceci_pasta

Tomato Soup with Chickpeas and Pasta

Canned tomatoes provide the flavor here, so you can make this warming soup any time of year. If you’d like to use an herb other than sage, either rosemary or marjoram would be a good choice.

Serves: 4

Ingredients

  • 7 cups canned tomatoes with their juice (two 28-ounce cans)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 2 cups canned low-sodium chicken broth or homemade stock
  • 2 cups water
  • 1 3/4 teaspoons salt
  • 1/2 cup ditalini or other small pasta
  • 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
  • 1/3 cup chopped fresh parsley
  • 1/4 teaspoon fresh-ground black pepper
  • 1/3 cup grated Parmesan, plus more for serving

Directions

In a food processor or blender, puree the tomatoes with their juice. Set aside.

In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic.

Add the pureed tomatoes, the sage, broth, water and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes. Stir in the parsley, pepper and the 1/3 cup grated Parmesan. Serve topped with additional Parmesan.

Note: Look for high-quality canned tomatoes for this soup, such as plum tomatoes from the San Marzano region of Italy.

easy-polenta-with-tomato-sauce

Easy Polenta with Tomato Sauce

Ingredients

  • 2 cups milk
  • 2 cups chicken stock
  • 1 cup yellow cornmeal
  • 1 cup Parmesan cheese
  • 2 cups store bought spaghetti sauce, or your favorite recipe

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.

In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.

Pour the polenta into the prepared baking dish and spread the spaghetti sauce over the top.

Bake for 10 minutes in the preheated oven or until the sauce is bubbling.

Note: This dish can be topped with mozzarella cheese or sauteed peppers or sausage or any topping you like. It also makes an excellent side to meatloaf.

Pasta with rosemary

Pasta in Rosemary Garlic Sauce

This dish is also good with the addition of sauteed mushrooms or canned tuna in olive oil.

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 1/2 cup finely chopped onion
  • 6 cloves garlic, coarsely chopped
  • 1 cup chicken stock
  • 2 tablespoons chopped fresh rosemary
  • 1 (16 ounce) package bucatini or thick spaghetti
  • 1/4 cup grated Parmesan cheese
  • Kosher salt and cracked black pepper to taste

Directions

Melt 2 tablespoons of butter in a large skillet over low heat. Add the onions; cook and stir until they turn a light brown, about 10 minutes. Stir in the garlic and cook for 2 minutes. Mix in the chicken stock and rosemary and increase the heat to medium-high. Cook until reduced by a third, about 8 minutes.

Meanwhile, in a large pot, add 3 quarts of water and about 2 tablespoons salt and bring to a full rolling boil. Add the spaghetti, return to a boil and cook for 10 minutes or until al dente. Drain in a colander and add the pasta to the sauce in the skillet.

Add the remaining 2 tablespoons butter and the cheese; mix well until the butter is incorporated. Adjust seasoning with salt and freshly cracked pepper to taste. Serve in a big bowl or on 4 individual plates.

17recipehealth risotto

Herb Risotto

Use dried herbs if fresh are not available. When substituting dried herbs for fresh the ratio is 1 tablespoon fresh = 1 teaspoon dried.

Ingredients

  • 1 tablespoons olive oil
  • 1 tablespoons butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons chopped fresh parsley, divided
  • 3 tablespoons chopped fresh basil, divided
  • 2 tablespoons chopped fresh rosemary, divided
  • 2 teaspoons grated lemon zest, divided
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup dry white wine
  • 3 1/2 cups low sodium chicken stock
  • Salt and pepper to taste
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 cup grated Parmesan cheese

Directions

Heat oil and butter in a medium heavy saucepan over medium heat. Add onion, garlic, 1 1/2 tablespoons basil, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until onion is slightly softened (about 2 to 3 minutes).

Stir in rice and saute while stirring until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)

Remove the pan from heat and season with salt and pepper to taste. Stir in remaining herbs and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.

Omelet Open 2

Mediterranean Omelet

Makes 1 serving

Ingredients

  • 2 eggs, beaten
  • 1 tablespoon grated Parmesan
  • 1 tablespoon olive oil
  • 3 canned, drained, water-packed artichoke hearts, diced
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon dried oregano
  • Salt & pepper to taste
  • 1 ounce (about 2 pieces) roasted, drained red bell peppers, diced

Directions

In a small bowl, beat eggs well. Add cheese, stirring to mix. Set aside.

Heat oil in a 10-inch, nonstick skillet over medium-high heat. When the pan is hot, add artichokes; cook and stir 2 to 3 minutes or until artichokes begins to brown. Add roasted red peppers and cook, stirring, about 2 minutes more, until liquid has evaporated. Add garlic and stir about 30 seconds. With a rubber spatula, transfer artichoke pepper mixture to a small plate; keep warm.

Return the skillet to the heat. When the pan is hot, add egg-Parmesan mixture, tilting pan and lifting eggs as they begin to set with a spatula to allow uncooked portions to flow underneath the omelet. Cook 1 or 2 minutes, until omelet is almost set. Spoon reserved artichoke-pepper mixture onto half of the omelet. With a spatula, carefully fold omelet in half to cover filling. Let cook 2 minutes more or until set.

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When you are looking for “true” Italian recipes of any kind, you may become very perplexed over numerous versions of the same recipe. Which one is the right one? Which is the “classic?” Let me try to shed some light on this quandary: In Italy, each person or restaurant, puts a personal spin on a recipe. The variations depend on personal taste, family background, specific area of Italy and what is easily available and very fresh in that area. Italians are notorious for being fiercely independent, even when it comes to recipes.

Using a musical analogy: Many musicians can play the same piece of music but it is the interpretation that makes one stand apart from another. Each recipe has a personal interpretation. To make it even more complicated, Italians will hardly ever be able to give you a precise recipe: It’s “A handful of this, a pinch of that” as cooking is often learned from watching other family members and done “a occhio” (by eye-balling) quantities. Cooking is not a chemistry formula, it is an artistic experience; it is a way to express your creativity, enjoy all the steps of the process and render a wonderful result. (http://toscanamia.biz/blog/)

Itaiian Chefs – Modern Yet Classical

Anna Dente Ferracci is preserving Roman cooking traditions at her cozy family restaurant, serving perfect versions of well known Lazio pastas like carbonara.

The small town of San Cesareo sits on rich farmlands on the Via Labicana, an ancient road connecting Tusculum and Praeneste –  two important towns of the Roman period. The chef at Osteria di San Cesario, Anna Dente, is known as the “Queen of Matriciana”. She not only makes the pasta and sauce herself, she draws on her family’s four decades in the butchering business to make her own guanciale (cured hog jowl).

Anna was born in 1943 in the small rural hamlet of San Cesareo near Zagarolo in the province of Rome (Lazio), a rich agricultural zone. Her mother and father ran a local butcher shop or ‘norcineria’, as well as, a few hectares of land producing grain, fruit and grapes, while her grandfather worked as a young man in the slaughterhouse of Monte Compatri. Her grandmother was a ciambellaia or biscuit maker and introduced Anna to the use of wild country herbs for use in bread, cakes and liqueurs. From an early age she would also frequent the kitchen of her Aunt Ada’s osteria. Not surprisingly, a passion for traditional Roman dishes and cooking soon took hold of young Anna.

Anna grew up helping her mother and father run their butcher shop and garden in San Cesareo, where she learned about fresh meats and vegetables. At a young age, she began cooking alongside her aunt in their family-run osteria in Rome. An osteria (Italian pronunciation: osteˈria) in Italy was originally a place serving wine and simple food. Lately, the emphasis has shifted to the food, but menus tend to be short, with an emphasis on local specialities such as pasta, grilled meat or fish and often served at shared tables. Ideal for a cheap lunch, osterie (the plural in Italian) also serves meals for after work or evening refreshment.

She learned to cook quality food with generations-old recipes that included fresh herbs and ingredients. Today, her family’s osteria guarantees the same quality of home-produced meats and vegetables with the aim of preserving traditions from generations past.

The lifetime culinary experience of the family was consolidated in 1995 with the opening of a restaurant in San Cesareo with emphasis on preserving the preparation of traditional dishes and, in particular, those originating from a zone between the Castelli Romani or Roman Hills and Prenestina. The restaurant was named after an osteria in the town dating from Roman times called ‘Lavicanum Caesaris’ when it was an important stop along the Via Labicana connecting Rome to Capua. It was also the site of the country villa of Julius Caesar.

Anna’s cuisine soon gained national and, then, international recognition from publications, such as, Gambero Rosso, Il Corriere Della Sera, L’Espresso in Italy, The Michelin Guide, Travel and Leisure and Italian Cooking and Living Abroad. Heinz Beck, three star Michelin Chef of La Pergola in Rome, even describes ‘Sora Anna’ as the ‘Queen of Roman cooking’.

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Chef Ferracci”s recipe for Rustic Vegetable Soup with Salt Cod

Ingredients

  • One 28-ounce can whole tomatoes—tomatoes chopped, juices reserved
  • One 3/4-pound salt cod fillet
  • 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
  • 4 garlic cloves, minced
  • 2 medium zucchini, sliced crosswise 1 inch thick
  • 2 pounds fresh cranberry beans, shelled (2 cups), or canned pinto beans, drained and rinsed
  • 1 medium onion, coarsely chopped
  • 1/2 pound kale—stems discarded, leaves coarsely chopped (3 cups)
  • 1/2 pound escarole—large stems discarded, leaves coarsely chopped (3 cups)
  • One 1/2-pound baking potato, peeled and cut into 1-inch cubes
  • 2 quarts water
  • 1/2 teaspoon crushed red pepper
  • Salt
  • Four 1/2-inch-thick slices of country-style bread

Directions

In a large bowl, cover the salt cod with cold water. Cover and refrigerate for 24 hours or up to 2 days. Change the water three times a day.

In a large, enameled casserole, heat 2 tablespoons of olive oil. Add the garlic and cook over moderately high heat until fragrant, about 20 seconds. Add the zucchini, beans, onion, kale, escarole, potato and tomatoes with their juices. Add the water and crushed red pepper and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 50 minutes. Season lightly with salt.

Meanwhile, preheat the oven to 400°. Set the bread on a rimmed baking sheet. Generously brush both sides of the bread with olive oil. Bake for about 12 minutes, until browned and crisp.

Add the cod to the casserole and simmer over moderately low heat until the cod is heated through, about 5 minutes. Using a wooden spoon, gently break the cod into 2-inch pieces. Set the toasted bread in shallow bowls. Ladle the soup over the bread. Drizzle with olive oil and serve.

Gennaro Esposito, chef at Torre del Saracino, where local Amalfi Coast favorites, such as, ricotta soup with red mullet and sea urchin are served.

“I was truly fortunate to have a mother who taught me all about genuine food products and our traditional regional cuisine. She and her father were tenant farmers, so in our house I grew up knowing the importance of organic foods. It was our way of life to eat seasonal fruits and vegetables, those cultivated without pesticides. These experiences are still of the utmost importance to me when I’m inventing a menu, because I always put these concepts and flavors in my new dishes. One of my uncles, the husband of one of my mother’s sisters, is a pastry chef. I began working in his shop when I was nine years old. It was thanks to this experience that I chose to remain in the kitchen.”

Gennaro Esposito was born at Vico Equense on the beautiful Amalfi Coast. There were two determining moments in his professional development, as Esposito explains: “an internship with Gianfranco Vissani, one of Italy’s top chefs and a coincidental encounter with Alain Ducasse during one of the many times “il maestro” had come to Positano on vacation.” Before he knew it, Esposito found himself in Ducasse’s kitchens at the Louis XV restaurant in Monte Carlo and at the Plaza Athénée Hotel in Paris. “In both,” he likes to tell, “I learned the exact meaning of perfectionism and of fanatic attention to detail. What’s particularly special about Ducasse is that he’s like a teacher during the Renaissance in that he brings out the aptitudes of his interns. He doesn’t impose his style; he proposes it very subtly but incisively. He encourages and supports his interns’ abilities through his wide experience. I was especially moved by his love for Mediterranean cuisine which he enriches with the grand tradition and competence of French cuisine.”

“From Vissani, I learned to use many unconventional ingredients. He broadened my awareness of ingredients and my skills. He also taught me that creativity combined with familiarity and skillfulness knows no limits in the kitchen and that I could create combinations unthought-of until then which would give my future guests unique experiences. That was my goal then and it still is.”

Back in his beloved home region in 1992, with his wife Vittoria, who is the pastry chef and in-charge of the dining room, he opened the restaurant, La Torre del Saracino.” I think that today top chefs must be cultured. They have to have time to expand their general knowledge, to learn more about local cuisine and food products and to invent their very own style. Secondly, they have to be creative, but must also have a solid base in traditional cuisine on which to build this creativity. Thirdly, they must know how to motivate and stimulate their staff, their team and must be able to transmit their passion for this profession.”

gennaro-esposito

Chef Esposito’s recipe: Risotto with tomato sauce, candied lemon and squids stuffed with smoked buffalo provola cheese

Ingredients for 2 people

For the squid

  • - 4 squid
  • - 60 g (about 2 oz. or ½ cup) DOP smoked buffalo provola cheese from Campania

For the risotto

  • - 200 g (about 1 cup) Carnaroli rice
  • - 200 g (about 1 cup)“cuore di bue” (Italian heart shaped) tomatoes (cut into big cubes)
  • - 6 squid, finely chopped
  • - 20 g (about 2-3 tablespoons) DOP smoked buffalo provola cheese from Campania
  • - 30 g (1/4 cup) candied lemon
  • - 2 litre (8 cups) of seafood and vegetable light broth
  • - 100 g (7/8 cup) extra virgin olive oil
  • - 10 g (3/4 tablespoon) butter
  • - 10 basil leaves
  • - 1 teaspoon of chopped onion
  • - the juice of half a lemon
  • - a clove of garlic
  • - salt and pepper to taste
  • - Garnish with tomatoes cubes and basil

Directions

Stuff four squid with the smoked provola cheese cut into pieces, close with a toothpick and bake at 100°C (210 F) for about 2 minutes.

Heat the broth to boiling.

Toast the rice with about half the oil and add the onion in a large saucepan. Finish toasting and add the boiling broth.

In the meantime brown a clove of garlic in half the olive oil in another saucepan. Add the tomatoes, the basil and the salt and cook for about 3 minutes. Add to the rice.

Cook the risotto until slightly underdone, stirring often, and add the finely cut squid. Continue to cook until rice is cooked to your taste and add the candied lemon.

Turn the heat off, add pepper, butter and the lemon juice to balance the sweet and sour taste.

Put the risotto in the center of the plate and place the cheese stuffed squid without toothpicks on it. Garnish with pieces of blanched tomatoes and basil leaves.

Paolo Lopriore, chef of Tuscany’s Il Canto Tuscany’s, reinvents classics, like cacio e pepe (pasta with pepper and cheese) as twisted rigatoni filled with black-pepper gelée.

Lopriore was born in Como in 1973 and his earliest inspiration was in his mother’s kitchen – a woman who was a self-taught and passionate home cook and one who instilled a strong sense for cooking with local, quality, seasonal ingredients. Chef Lopriore at a very young age, had discovered that he had a passion for food and cooking, so he approached Italian Chef, Luciano Tona, who taught him the basics in cooking. However, it was in 1990 that his real culinary training occurred. He went on to work at the Sole di Ranco under Chef Gualtiero Marchesi (a renowned Italian chef, considered to be the founder of modern Italian cuisine), and he stayed there for two years, learning the techniques and perfecting his own style, before leaving the restaurant to complete his military obligations.

Once his duty to his country was fulfilled, he went to work in Florence’s Enoteca Pinchiorri and eventually returned to work at Sole di Ranco. There, he completed his training under Chef Marchesi and went off once more to search for work in some of the finest restaurants in Italy. He found work at the Ledoyen and La Maison Troisgros. In 1998, Chef Lopriore met Norwegian Chef, Eyvind Hellström, and he went to work with him at the Bagatelle in Oslo for three years. However, something seemed to be calling him back home and, whether it was a challenge or a sense of nostalgia, he really cannot tell, but he found himself returning to his first teacher, Chef Marchesi. The relationship they had blossomed into more than just your typical master-and-apprentice relationship. What was developed was a friendship that has ample space for dialogues and debates, which inspires and promotes personal growth. Today, the two remain good friends. Chef Marchesi considers Chef Lopriore his brightest pupil and Chef Lopriore considers Chef Marchesi as a great influence in his culinary career.

In 2002, Chef Lopriore came to Certosa di Maggiano and became the executive chef of Il Canto, where he finally had the freedom to show his culinary style and ingenious way of presenting his dishes. Although he experiments with new ingredients, he always makes it a point to only use the freshest and finest ingredients and produce from his land’s very fertile countryside. in Il Canto can you enjoy exemplary non-native dishes made with wasabi or curry. Not long after he became the head chef, he began receiving awards and titles for his culinary accomplishments: 2011 Chef of the Year and The S. Pellegrino World’s 50 Best Restaurants 2011.

Lopriore

Chef Lopriore’s recipe for Elicoidale (Tube Pasta) with Black Pepper and Pecorino Romano

Ingredients:

  • 40 large rigatoni (tube pasta)
  • 40 g (1/3 cup) pecorino romano
  • 300 g (1 ¼ cups) water
  • 30 g fresh chili pepper, cut in half
  • 5 g agar agar
  • 25 g (1/4 cup+2 tbsp) olive oil
  • Salt and fresh ground pepper

Directions:

In a large pot, combine the water with half the chili pepper, bring to a boil; remove from heat and leave to infuse for approximately 30 minutes. Add salt to taste.

Return the infusion to the heat and bring it back to a boil; thicken with the agar agar and, after bringing it to a third and final boil over very high heat, cool it while stirring constantly with a whisk. Remove the pepper half.

Once cool, add the oil and whisk the mixture as if it were mayonnaise. Finally chop the remaining half pepper and incorporate into the preparation. Blend at the highest speed possible in a blender for 5 minutes. Refrigerate overnight.

Separately, cook the pasta in an abundant amount of salted water; drain, lightly dress with remaining oil.

Using a pastry bag, fill pasta tubes with the black pepper “mayonnaise”.

Heat the elicoidali in the microwave a few minutes and distribute onto 4 plates. Top with grated pecorino romano.

Serves 4.

Nadia Santini has been named the Best Female Chef 2013 by the World’s 50 Best Restaurants.

The Veuve Clicquot World’s Best Female Chef award was presented by the British magazine, Restaurant, to Nadia Santini.  It celebrates the work of an exceptional female chef whose cooking excites the toughest of critics. Santini is the head chef at the Dal Pescatore Restaurant located in the small village near Mantua in Lombardy. The family-run restaurant opened as a trattoria in 1925 and Santini took over the running of the restaurant with her husband in 1974. She made history in 1996, when she became the first Italian woman to gain three Michelin stars for a restaurant and Dal Pescatore has retained the rating ever since. It is famous for its mix of traditional cuisine and modern influences.

Born in San Pietro Mussolino in the Veneto region, Santini was an extremely bright student, studying food chemistry and political science with sociology at the prestigious University of Milan, where she met future husband Antonio Santini. The couple married in 1974, soon returning to Antonio’s parents’ simple osteria alongside the river Oglio in Mantova, Lombardy, just south of Verona. Under the careful tutelage of Teresa and Bruna, Antonio’s grandmother and mother respectively, Santini learnt to cook traditional Mantuan cuisine: delicate handmade pasta dishes and home-cured meats and fish.

Signature dishes include tortellini stuffed with pumpkin, amaretto, Parmesan and mostarda, as well as turbot with a garnish of parsley, anchovies and capers in olive oil. Santini told Restaurant Magazine: “The cuisine is refined but not changed. Dal Pescatore is an expression of the evolution of the food on our table and the surrounding environment.”

In 2010, German filmmaker, Lutz Hachmeister created a television documentary called, “Three Stars”, in which Santini appeared with other chefs from Michelin starred restaurants. Her appearance in the documentary stood out, being described by critics as a “radiant personality and gentle, Old World approach to the nurturing of recipes, colleagues and clientele that provides the counterpoint to frenetic, confrontational kitchens run by scientist-chefs”

santini

Pasta à la Nadia Santini

The ingredients you will need for this is are:

  • 500 grams (about 1 ¼ pounds) spaghetti or pasta of choice
  • 1 large onion
  • 2 cloves of garlic
  • 700 grams (7 cups) of tomato sauce
  • Non-refined salt
  • Black pepper
  • Olive oil
  • Water
  • Fresh basil, finely chopped

Directions

Boil water in a large pan.

Chop the onion and the garlic finely.

Once the water is boiling, add salt and the spaghetti and cook for half of the time as described on the package.

Simultaneously heat another pan.

Add in four tablespoons of olive oil.

To the hot oil add the chopped onions and sauté them at medium heat.

Once the onions are translucent add in half of the garlic, then the tomato sauce.

Add a cup of the pasta water and, then, add salt to taste and cover the pan and bring to boil.

Once the spaghetti has cooked for half  the time, drain and add to the tomato sauce. Cook it for the remaining time listed on the package in the tomato sauce.

Once the pasta is cooked add in the rest of the garlic, black pepper and fresh basil.

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Attilio Piccirilli

(1866 -1945) was an Italian American sculptor. Born in the province of Massa-Carrara, Italy, he was educated at the Accademia di San Luca of Rome. Piccirilli came to the United States in 1888 and worked for his father and then with his brothers as a sculptor, modeler and stone carver at their studio in the Bronx, NY. As an artist in his own right, he is the author of the Maine Memorial in Columbus Circle, at the entrance to Central Park. He created a monument for his mother’s memorial in Woodlawn Cemetery. Also in New York he created sculptural details for the Frick Mansion on 5th Avenue and the Firemen’s Memorial, a group of figures in Riverside Park.

Before Piccirilli and his family arrived in America, many American artists were forced to travel to Italy to have their models carved into stone. if an artist presented Allilio with small plaster model, Attilio could create a marble replica to any size. Fragilina is one of the works that was designed and sculpted in marble by Attilio. Piccirilli’s most famous work is the creation of the Lincoln statue for the Lincoln Memorial in Washington, which was designed by Daniel Chester French. Attilio’s works that he both designed and sculpted are the Maine Monument in Central Park, New York and the Firemen’s Monument on Riverside Drive, New York. Piccirilli became a member of the National Academy of Design and the Architectural League. He won numerous prizes including a Gold Medal at the Panama Pacific Exposition in San Francisco in 1915. Attilio also helped create the Leonardo da Vinci Art School in New York City, New York. Its purpose was to give affordable training in sculpture.

Piccirilli is represented in the sculpture collection at Brookgreen Gardens. His work is also found in museums around the United States. His white marble “Fragilina” now stands in the newly rearranged American Wing of the Metropolitan Museum of Art in New York. “Fragilina” in Italian means “the little delicate one.” Fragilina is part of a series of female nudes that Attilio sculptured, beginning with “A Soul” in 1909. Piccirilli’s style is distinctly personal and highly selective. Simplicity and restraint are his creed. Fragilina was part of an exhibit at the National Sculpture Society in New York in 1923. It was also exhibited at the National Academy of Design commemorative exhibition in 1925. Piccirilli also made smaller versions of Fragilina, including two bronze casts. One of which is at the Museum of Fine Arts in Boston.

Maine Memorial at Central Park

Enrico Causici

Born in Verona in 1790 and Italian trained, Enrico Causici emigrated to the United States in 1816, after he was recommended as an artist to President James Madison and Secretary of State James Monroe by the US consul in Genoa , Edward Caffarena. The United States, then a new country, still lacked national artists and looked for talent in Europe. Causici was hired between 1817 and 1827 to complete the sculptural decoration of the US Capitol building, where he worked alongside many of his compatriots ( Luigi Persico , Antonio Capellano, Giuseppe Valaperti Carlo Franzoni.) They were the first to introduce American mythology into their sculptures.

Placed high above the cornice in the National Statuary Hall in the Capitol is a colossal sculptural group consisting of three figures, created by Causici. The over-13-foot-high, classically draped female figure, called Liberty, looks straight out over the room, her left hand on her hip and her right holding a scroll representing the Constitution of the United States. Causici called her, “The Genius of the Constitution.” An American eagle stands to her right and on her left a snake, the symbol of wisdom, is entwined around a bundle of rods that symbolize governmental authority.

When the House of Representatives met in this hall between 1819 and 1857, this sculpture stood above the Speaker’s desk. Enrico intended to carve the figures in marble but was never hired to do so; his plaster model was lifted into place in 1819 and has been painted and repainted over the years. Causici also designed and carved two of the reliefs in the Rotunda, “The Landing of the Pilgrims”, “Daniel Boone and the Indians” and sculpted the statue on the Washington Monument.

The Landing of the Pilgrims

The Landing of the Pilgrims

John Rapetti

(1862-1936), worked in Paris with Frederic Bartholdi on the “Statue of Liberty” and his name in engraved in the crown as one of its creators.

The sculptor of the “Soldier & Sailor Memorial” was also Giovanni (John) Rapetti. He was born in Como, Italy in 1862 and studied in Milan, Italy and Paris. While in Paris, Rapetti worked as an assistant to Frédéric Auguste Bartholdi. Bartholdi was the man behind the “Statue of Liberty” and Rapetti worked on the statue with him.

In 1889, William Ordway Partridge persuaded Rapetti to accept employment in his studio. He came to the United States and worked on the Colombian Exposition and the Alexander Hamilton Memorial.

Rapetti created Weehawken’s “World War One Memorial” in bronze. The Memorial is located at Boulevard East and Hudson Pace. It sits silently guarding the the cliffs of Weehawken, with the island of Manhattan as a backdrop. The memorial consists of a pair of bronze eagles, a “doughboy” and a sailor. “Doughboy” was a popular nickname for the American soldiers and Marines during World War I. The Weehawken “World War One Memorial” is dedicated to the twenty-one sons who made the supreme sacrifice in the World War One.

Rapetti was a long time resident of Weehawken N.J. and died in his home on June 23, 1936.

World War One Memorial

Frank Stella

(1936 -) achieved fame as a painter and sculptor in the 1960’s. His art evolved through several stages and his works range from minimalist paintings to abstract expressionism to sculpture. His paintings hang in America’s most prestigious museums, including New York’s Museum of Modern Art, Chicago’s Art Institute and San Francisco’s Museum of Modern Art, as well as, in museums in Europe.

Born in Malden, Massachusetts, the son of a Sicilian American physician, Stella attended Phillips Academy and Princeton University, where he majored in history. Early visits to New York art galleries influenced his artistic interest and development.

Stella’s art was recognized for its innovations before he was twenty-five. In 1959, several of his paintings were included in “Three Young Americans” at the Allen Memorial Art Museum at Oberlin College, as well as in “Sixteen Americans” at the Museum of Modern Art in New York. Stella joined dealer Leo Castelli’s group of artists in 1959. He, then, began to produce paintings in aluminum and copper paint with regular lines of color separated by pinstripes. They used a wide range of colors and are his first works using shaped canvases (canvases in a shape other than the traditional rectangle or square), often being in L, N, U or T-shapes

From the mid-1980s to the mid-1990s, Stella’s paintings gave way to full three-dimensionality on canvas, with sculptural forms derived from cones, pillars, curves, waves and decorative architectural elements. To create these works, the artist used collages or maquettes that were then enlarged and re-created with the aids of industrial metal cutters and digital technologies.

In the 1990s, Stella began making free-standing sculpture for public spaces. In 1993 he created the entire decorative scheme for Toronto’s Princess of Wales Theatre, which includes a 10,000-square-foot mural. He painted and oversaw the installation of the 5,000-square-foot “Stella Project” which serves as the centerpiece of the theater and lobby in the Moores Opera House located at the Rebecca and John J. Moores School of Music on the campus of the University of Houston, in Houston, TX. His aluminum bandshell, inspired by a folding hat from Brazil, was built in downtown Miami in 2001; a monumental Stella sculpture was installed outside the National Gallery of Art in Washington, D.C.

His art has been the subject of several retrospectives in the United States, Europe and Japan. Among the many honors he has received was an invitation from Harvard University to give the Charles Eliot Norton Lectures in 1984. These talks were published by Harvard University Press in 1986 under the title “Working Space”.

Stella continues to live and work in New York. He also remains active in protecting the rights for his fellow artists. In 2009, Frank Stella was awarded the National Medal of Arts by President Barack Obama. In 2011, Frank Stella was awarded the Lifetime Achievement Award in Contemporary Sculpture by the International Sculpture Center.

Stella’s Memantra in the Metropolitan Museum of Art Roof Garden

Mark di Suvero

is an American abstract expressionist sculptor. He was born Marco Polo Levi-Schiff di Suvero in Shanghai, China in 1933 to Italian expatriates. He immigrated to San Francisco, California in 1941 with his family. From 1953 to 1957, he attended the University of California, Santa Barbara to study Philosophy. He later moved to New York City, where surrounded by an explosion of Abstract Expressionism, he focused all his attention on sculpture. While working, he was critically injured in an elevator accident and was in a wheelchair for years.

While in rehabilitation, he learned to walk again and then to work with an arc welder. His early works were large outdoor pieces that incorporated wooden timbers from demolition buildings, tires, scrap metal and structural steel. This exploration transformed over time into a focus on H-beams and heavy steel plates. Many of the pieces contain sections that are allowed to swing and rotate giving the overall forms a considerable degree of motion. He prides himself on his hands-on approach to the fabrication and installation of his work. Di Suvero pioneered the use of a crane as a sculptor’s working tool.

His distinctive, large bold pieces can be found all over the world. He continues to exhibit and his commitment to emerging artists is undeniable through the Athena Foundation and the Socrates Sculpture Park. Di Suvero has received the Lifetime Achievement in Contemporary Sculpture Award from the International Sculpture Center and, in 2005, the 11th Annual Heinz Award in the Arts and Humanities for his commitment to aspiring artists. Di Suvero currently lives in New York City with his wife and daughter. He has two working studios, an open air fabrication facility in Petaluma California and a former brickyard on the edge of the East River in Long Island City, Queens, New York.

Northern Italian Cuisine

Creamy Risotto with Fontina Val d’Aosta

Ingredients:

  • 1 1/2 cups (300 g) short-grained rice (Arborio or Carnaroli)
  • 1/2 an onion, finely chopped
  • Simmering beef broth
  • 1/2 cup dry white wine, warmed
  • 1/4 pound (100 g) fontina val d’aosta,(Fontina cheese from northern Italy) finely diced
  • 2 tablespoons unsalted butter, divided
  • Salt & pepper

Directions

Heat 1 tablespoon butter in a large saucepan, add the onion and cook until it becomes translucent. Add the rice and sauté for about 5 minutes, stirring all the while. Add the warmed wine (if it’s cold you’ll shock the grains). Begin adding the beef broth, a ladle at a time, stirring gently. When the rice is almost at the al dente stage stir in the cheese and cook a minute or two more. Add the remaining butter. Cover and let sit for a couple of minutes before serving.

Central Italian Cuisine

Roast Chicken with Garlic, Lemon and Parsley

Serve with roasted potatoes and onions.

Marinade:

  • 1 cup flat-leaf parsley
  • 2 cloves garlic
  • 2 shallots
  • 1 tablespoon coarsely ground black pepper
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons dried Italian seasoning

Chicken:

  • 1 whole chicken (3-pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 Garlic head (unpeeled)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons lemon juice

Directions

To prepare marinade: combine all ingredients in a food processor; process to a paste.

Coat the chicken with the marinade. Cover and refrigerate 4 hours or overnight.

Preheat the oven to 350 degrees F.

Season chicken with salt and pepper; place on rack in roasting pan. Wrap garlic in foil and place alongside the chicken. Roast 1 1/2 hours or until a meat thermometer inserted in a thigh registers 165 degrees F. Remove from the oven and let rest 20 minutes.

Reserve pan juices in the roasting pan. Add broth and lemon juice. Squeeze roasted garlic cloves into broth mixture. Whisk, stirring to loosen brown bits and simmer until slightly thickened. Serve with chicken.

Southern Italian Cuisine

Ricotta Cake with Pear and Grappa Sauce

Ingredients

Cake

  • 3 pounds fresh ricotta cheese
  • 8 large eggs
  • 2 cups granulated sugar
  • 1 large lemon, juiced
  • 1 1/2 tablespoons cinnamon plus more for dusting

Sauce

  • 4 large firm-ripe pears, such as Comice, peeled, cored, cut into ¼ inch cubes
  • 1/2 cup packed light brown sugar
  • 1/4 cup grappa
  • 1 (3-inch) cinnamon stick
  • 1/8 teaspoon fine sea salt

Directions

For the cake:

Heat oven to 350º F with a rack in middle. Grease a 9- x 13-inch baking dish with cooking spray.

In the bowl of an electric mixer fitted with the whisk, combine cheese, eggs, sugar and lemon juice. Beat, starting on low speed and gradually increasing to medium, until smooth, about 1 minute. Pour batter into prepared baking dish. Place cinnamon in fine sieve; evenly dust over the batter. Bake until cake is set and edges are lightly golden, about 1 hour. Let cool completely on wire rack, then chill at least 4 hours or up to 1 day. Dust the top of the cake with additional cinnamon before serving.

For the sauce:

In a medium saucepan, combine pears, sugar, grappa, cinnamon stick and salt. Bring to a boil, stirring once or twice, then reduce to a simmer. Cook until the fruit is tender, about 15 minutes. Remove from heat and let cool to room temperature. Remove and discard cinnamon stick. Serve cake with sauce.

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When the cold weather comes around and the holiday season appears, mint can provide some warmth and comfort to your holiday meals. Mint can adapt itself to the coming season and instead of adding it to iced tea, use it to garnish pork roasts, vegetables, sauces and desserts. My supermarket has fresh mint bunches available all year.

Whichever way one eats it, drinks it or prepares it, mint is an herb with many beneficial uses for good health. In fact, the reason most of our ancestors grew this pungent herb was for its many health benefits. Naturalists still employ peppermint to treat gallstones, irritable bowel syndrome and the common cold.

This herb, belongs to a large family with over 30 species, the most common being peppermint and spearmint. Native to the Mediterranean and Western Asia, mints interbreed often, making it difficult for even an expert to distinguish all the varieties. All mints contain the oil menthol, which gives them that characteristic cooling, cleansing feeling.

The Greeks believed mint could clear the voice and cure hiccups. In fact, mint is part of Greek mythology and according to legend – Menthe, originally a nymph and Pluto’s lover, angered Pluto’s wife, Persephone, who in a fit of rage turned Menthe into a lowly plant, to be trod upon. Pluto, unable to undo the spell, was able to soften it by giving Menthe a sweet scent, which would perfume the air when her leaves were stepped on.

Mint is a perennial and its seeds can be sowed in flats or in the ground. Once the tenacious herb takes hold in your garden, it is very easy to propagate it by cuttings and transplanting once the root system is well established. Mint needs humid soil and only moderate sunshine. It will grow in, out and around all garden plants, not unlike a weed, this herb is dedicated to spreading throughout the garden. The trick is to continuously cut them back and restrict their growth, otherwise, this herb will take over your garden. Mint can be grown in large garden pots, which is how I grow it, so I can contain it. I learned not to put in a pot with other herbs because it strangles the other herbs and they quickly die.

According to legend this is a good herb for keeping ants away from doors and combating mice and fleas. Keep mint leaves near food, beds and wardrobes. Use it to freshen the house like an air freshener and it can be simmered in a pot of water with rosemary and lemongrass to create a unique potpourri.

The mint varieties come in a number of useful flavors. There is chocolate mint perfect for desserts, spearmint and peppermint for drinks and garden mint for general cooking. Pineapple mint is delicious in salads. To reduce the effects of tannin and caffeine in your favorite tea, brew fresh mint sprigs in your teapot with your favorite tea. Steep for 2-3 minutes. Longer for a more potent flavor.

Many cooks like to add chopped mint leaves to scrambled eggs and omelets, for a change of pace flavor. Add the mint at the end of cooking the eggs. Too much heat will turn the mint bitter. Fresh mint leaves are good addition in salads. Mint is commonly paired with peas. carrots, potatoes, eggplant, beans and corn to pep up the flavor.

Mint Gelato

In Italy, mint grows everywhere and is used widely in cooking. Here are some examples of how mint fits in the Italian cuisine.

  • Fresh mint is used in combination with anchovy, red onion and peperoncino for Roman-style artichokes.
  • Mint is simmered in a veal with porcini mushroom braise.
  • Polenta is served with snails cooked in tomato, onions, wine and mint
  • A mint verde is mixed into fresh cheese and spread on crostini or tossed into hot pasta.
  • Minced mint is added along with parsley and basil to caponata and salads with fennel, olive and blood oranges.
  • Chopped mint is added to charred eggplant salad, pickled eggplant and marinated mushrooms.
  • Mint is sometimes used in the Tuscan tomato and bread salad called panzanella.
  • It is also used in tripe dishes and ragus made from wild rabbit or boar.
  • Mint is used to flavor cold seafood dishes, especially octopus salad, and rice dishes.
  • In some areas mint enhances trout and other mild fish that are simply sautéed and dressed with olive oil, sweet onion, fresh mint and lemon.
  • Mint is added to meatballs in Sicily.
  • Melons are tossed with fresh mint and balsamic vinegar.
  • After dinner, it is tossed with sugar and berries.

Mint-Almond Pesto

This pesto can be used on everything from a mozzarella salad, to a plate of fresh pasta and even as a topping for grilled rack of lamb. I like to serve it over cooked green beans.

Ingredients

  • 2 big bunches of mint
  • 3 cloves of garlic
  • 1/4 cup grated parmesan cheese
  • 1 cup toasted almonds
  • Juice of 1 lemon
  • 1/2 cup extra virgin olive oil

Directions

Wash the mint very well and pick off all the leaves on the woody stems. Put the mint, garlic, parmesan and almonds into a food processor and pulse until smooth. Squeeze in the juice of the lemon and add the olive oil. Salt and pepper to taste. Pulse to mix.

This pesto can be frozen. If you want to make some ahead of time– just omit the parmesan cheese until you’re ready to eat the pesto.

Risotto with Peas and Mint

Ingredients

Servings 4

  • 3/4 lb arborio rice
  • 10 oz. package frozen peas (do not thaw)
  • 3 tablespoons butter, divided
  • 3 ½ oz pancetta, diced
  • 1/4 cup extra virgin olive oil
  • 2 oz grated Parmigiano Reggiano cheese
  • 6 cups chicken broth
  • Salt and pepper to taste
  • 1 medium onion, divided
  • 4 sprigs mint
  • 4 tablespoons white wine

Directions

Divide onion in half. Chop one half and add it to a medium saucepan with 1 tablespoon of butter. Cook until onion is soft. Add the frozen peas, pour in the broth and bring to a boil. Reduce heat to lowest setting and keep warm.

Chop remaining onion. In another large saucepan heat olive oil and saute the onion; pour in the rice and toast it, then add the diced pancetta. Add the wine and allow to evaporate.

Add the broth with the peas, 1 cup at a time, until all the liquid is all absorbed by the rice. (Takes about 20 minutes.)

When the rice is cooked, remove pan from the heat and add the remaining butter and cheese.

Serve garnished with mint leaves.

Fresh Shrimp with Oranges and Mint

4 servings

Ingredients

  • 4 sweet navel oranges, divided
  • 8 plum tomatoes, divided
  • 1 bunch fresh mint, divided
  • 6 tablespoons extra virgin olive oil, divided
  • 16 fresh jumbo shrimp

Directions

Prepare 16 orange garnish slices using 1 orange: slice off ¼ inch from the top and bottom of the orange and remove the rind. Segment the orange, using a knife to discard the tough inner membrane on each segment. Place in a bowl and set aside.

Bring a small pot of water to a boil. Make an x with a knife on the bottom of each tomato. Place the tomatoes in the boiling water for 1 minute. Remove from water and let cool. Peel the skin from the tomatoes. Remove seeds. Cut 1 tomato into thin strips (julienne) and set aside.

Slice the remaining 3 oranges in half. Remove the orange pulp from each half using a grapefruit knife, carefully removing the orange pulp without any rind or outer membrane attached.

Julienne several mint leaves and set aside.

Chop the remaining tomatoes and place them in a skillet with the orange pulp. Simmer for two minutes with salt, pepper and one mint leaf.

Process the tomato and orange mixture in a blender with 3 tablespoons of olive oil to make the sauce. Store in the refrigerator to chill.

Sauté the shrimp in 1 tablespoon olive oil in a skillet over medium heat until opaque in the middle. Add the julienne tomato, 4 orange segments and julienne mint leaves.

Place the orange sauce on eachof 4 platse. Place equal amounts of the shrimp mixture in the middle and garnish with a mint leaf, three orange segments and drizzle with remaining olive oil over the top.

Tuscan-Style Cauliflower

4 servings

Ingredients

  • 1 lb. whole grain rotini or other short pasta
  • 1/2 small onion chopped
  • 4 tablespoons extra virgin olive oil
  • 1 whole jarred roasted red bell pepper, sliced thin
  • 5 fresh mint leaves
  • 1 teaspoon crushed red chili pepper flakes or to taste
  • 1 1/4 pound cauliflower
  • 1/2 cup heavy cream or half & half
  • 1/2 cup pecorino cheese, grated
  • Black pepper freshly ground to taste
  • Toasted fresh bread crumbs

Directions

Bring a large pot of water to a boil and add 2 tablespoons salt. Cook pasta according to package instructions and drain.

Heat oil in a 14 to 18 inch skillet. Add onion and mint. Cook until soft, about 5 to 6 minutes.

Meanwhile, remove the leaves and core the cauliflower. Break the florets away from the central core and cut into small pieces.

Add cauliflower to skillet and cook over medium heat, stirring regularly for about 12 to 15 minutes, until cauliflower is softened and light brown but not mushy. Stir in sliced roasted red pepper and cream. Toss hot pasta into the skillet with the cauliflower.

Add the grated cheese, black pepper and red chili pepper flakes. Toss to coat; top with toasted bread crumbs and serve immediately.

Lamb Chops with Mint Gremolata

Ingredients:

For the lamb

  • 2 tablespoons extra virgin olive oil
  • 4 rib or loin lamb chops
  • Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 mint sprigs, stems included and cut in pieces
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon freshly ground black pepper

For the gremolata

  • 1 cup raw walnut halves
  • Leaves from 1 bunch of mint, finely chopped (1/2 cup)
  • Finely grated zest of 1 lemon
  • 3 medium cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

Directions:

For the lamb:

Place lamb chops, olive oil, torn mint, garlic and pepper in a large, sealable plastic bag. Toss to coat lamb chops and marinate in the refrigerator for 2 hours.

Remove chops, wipe off excess marinade and season with salt and freshly ground pepper.

Position the top oven rack 4 to 6 inches from the broiler element. Have a broiler pan or baking sheet lined with greased aluminum foil ready. Place chops on pan.

Broil for 5 to 7 minutes on each side (medium-rare to medium) until nicely browned.

Make the gremolata:

Place the walnuts in the bowl of a food processor and pulse until coarsely ground (about the consistency of very coarse sand).

Transfer to a medium bowl, then add the mint, lemon zest, garlic, salt, black pepper to taste and the oil; mix well. Taste and adjust the seasonings as needed.

Serve the lamb chops with equal portions of the gremolata.


Wine has a long, rich history as a cooking liquid. One of the early “cookbooks,” compiled in the first century, “De re Coquinaria” (“On Cooking”), included dozens of recipes that used wine. Since the beginning of recorded history, wine has been considered one of the essential ingredients in cooking. The ancient Greeks used wine and there are numerous references to its use in their meal preparation. When the Romans came along, they spread the practice of cooking with wine throughout Europe and developed special varietals, such as Marsala. The Romans also prepared a concentrate of grape must (unfermented grape juice) called defrutum, which was kept around the hearth and used both to color and sweeten foods. In the East, centuries of Japanese and Chinese cooks have made wine from fruits or rice and used these liquids in cooking.

Italians take wine very seriously and, just as they eat regionally, Italians drink regionally. Go to Tuscany where you will find Chianti, Vernaccia di San Gimignano and Brunello di Montalcino. Head to Abruzzo and you will find Montepulciano d’Abruzzo, Cerasuolo d’Abruzzo or Trebbiano d’Abruzzo on the table. The characteristics of a given wine are reflective of the culture in which it is made. Each of Italy’s 20 wine-producing regions proudly claim their own sub-cultures and cuisines, leading to many variations of wine. Piedmont and Tuscany are the Italian leaders in quality wines. Italy is respected as a wine-producing country and no other country can boast as many varieties. They use their 350+ varieties of domestic grapes, along with international varieties to produce wines in a class of their own. Approximately one-fifth of the world’s wine comes directly from Italy’s vineyards and there are over one million throughout the entire country.

The Major Types of Italian Red Wines

Amarone is made from air-dried Corvina grapes and is produced in the northern Veneto region near Venice, using the “recioto” method. This technique involves picking the grapes that grow on the outside of a cluster and have the most exposure to the sun. The result is a full-bodied wine in a style more common to warm growing areas. Amarones are aged for five years or more before bottling. Some, but not all, are aged in oak barrels. Amarone (the name means big, bitter one) has a powerful, concentrated, almost Port-like texture with hints of mocha. Amarone is ideal with roasted beef or pork and also with cheese.

Barolo is a powerful and full-bodied wine with a complex mixture of tastes and textures – wild strawberry, tobacco, chocolate and vanilla. Barolo gets better with age and is frequently referred to as “the king of wines”. Barolo requires many years (three years minimum by law) of aging to soften it and it is improved by decanting. Barolo is made in the Langhe Hills region of Piedmont, entirely of Nebbiolo grapes. Nebbiolo is a difficult grape to grow well. It thrives in the region’s clay, limestone and sandy soil, preferring to be planted on sunny, south-facing hillsides. Barolo is a perfect accompaniment to meat, rich pastas and creamy risottos.

Chianti has come a long way from its image of wicker-wrapped bottles with candle drippings alongside a plate of spaghetti. Today’s Chiantis are produced in Tuscany, in central Italy near Florence and Chianti has a government-controlled wine designation. That means all of the wine called Chianti has to be made within the Chianti area. Chianti is produced from primarily Sangiovese grapes, sometimes combined with Cabernet Franc, Merlot or Cabernet Sauvignon. It has high acidity with hints of plum and wild cherry. Chianti and any tomato-based sauce are a classic wine and food pairing, but Chianti also goes well with steak or other grilled meat.

Barbaresco is also produced from Nebbiolo grapes, but tends to be a more softer wine than Barolo. There are just three, small growing regions for Barbaresco compared to Barolo’s eleven regions, so there is less Barbaresco available each year. Barbaresco, too, requires aging – a minimum of two years and up to twenty years – to meet its full potential. It also pairs well with red meat and the rich food of Piedmont.

Bardolino is a light, fruit-filled wine made in the Veneto region of Italy. Named after the town of Bardolino on Lake Garda, this wine has faint cherry flavors with a hint of spiciness. Like Amarone, Bardolino is crafted, primarily from Corvina grapes. Sometimes made into a dry, rose or sparkling wine called “chiaretto,” Bardolino is best served chilled and goes nicely with fish, seafood, light meat entrees, pasta and pizza.

Montalcino is Tuscany’s second most famous wine zone, after Chianti. Montalcino is a small, medieval town just outside of Siena. The wine district there is a warm, sunny, hilly area with few extremes in temperature. The cool evenings  insure high acidity. Brunello di Montalcino is created entirely from Sangiovese grapes. By Italian wine law, Brunello must be aged longer than any other wine – a minimum of four years. Brunello is subtle with overtones of blackberry, black cherry, chocolate and sweet vanilla. Drink it with the hearty dishes of Tuscany.

Cooking with Wine

Using wine in cooking is so natural, it probably would have occurred anywhere grapes could be grown and turned into wine. Wine can accent, enhance and intensify the flavors and aromas of food. The ways of using wine in cooking are numerous: marinate, saute, poach, boil, braise, stew or deglaze. Some cooks use wine for stir-fries, steaming or blanching. A splash of it straight out of the bottle is an added flavor in vinaigrettes or sauces.

Cooks use wine instead of water because wine adds flavor. But just as the four vinegars made from cider, sherry, red wine or white wine differ from each other, so do wines differ in what they add to a recipe. “Wine adds acidity to sauces,” says Jeff Mosher, chef for the Robert Mondavi Winery. “Food that has a level of acidity goes better with wine than food that is flat.” A careful cook, however, needs to consider the cooking preparation when utilizing wine. For example, wine could concentrate and become too tart after boiling down a marinade into a sauce. So, likewise, would any sweetness in wine; too much can be cloying. “It’s best to use red wines that don’t have huge tannins,” says Mosher. “When reduced, they leave a bitter flavor. I usually cook with merlot or pinot noir … never all cabernet sauvignon. Avoid wines labeled “cooking wine.” Not only are such wines often oxidized, but they are also packed with salt.

Finally, it isn’t necessary, as the old adage has it, to cook with the same wine that you will serve. According to Mosher, the flavor compounds and nuances of a very fine wine simply don’t survive the heat of most cooking. For example, preparing boeuf bourguignon or coq au vin doesn’t require an expensive red Burgundy. For these dishes, any of well-made, balanced, medium- to full-bodied red wine will do.

Red Wine Bagna Cauda

Ingredients

  • One 750-milliliter bottle Italian dry red wine, such as Nebbiolo
  • 1/4 cup marinated anchovy fillets, drained and chopped
  • 4 oil-packed anchovy fillets, drained and chopped
  • 3 garlic cloves, chopped
  • Finely grated zest and juice of 1 lemon
  • 1 1/2 cups good quality extra-virgin olive oil
  • Salt and freshly ground pepper
  • Assorted crudités, such as carrots, radishes, fennel and bell peppers, for serving

Directions

In a large saucepan, boil the wine over high heat until reduced to 1 cup, about 20 minutes. Let cool.

In a blender, combine the reduced wine with the anchovies, garlic, lemon zest and lemon juice and blend until smooth. With the machine running, add the olive oil in a thin stream. Season with salt and pepper.

Transfer the bagna cauda to a medium saucepan and rewarm over low heat. Pour into a serving bowl and serve with the crudités.

Red Wine Glazed Meatloaf

Ingredients

  • 2 slices of sandwich bread, torn into pieces
  • 1/2 cup milk
  • 1 large egg
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 1 1/2 teaspoons finely chopped sage
  • 1 teaspoon finely chopped thyme
  • 1 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • Pinch of cayenne pepper
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup plain dry bread crumbs
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 4 garlic cloves, minced
  • 1 pound lean ground beef
  • 1 pound lean ground pork
  • 1 cup dry red wine
  • 2 tablespoons honey
  • 1 tomato, finely chopped
  • 1 teaspoon molasses
  • Chopped basil for garnish

Directions

Preheat the oven to 350°F. Brush a medium oval baking dish with oil.

In a large bowl, combine the bread pieces with the milk and mash to a paste. Add the egg, chopped parsley, sage, thyme, salt, black pepper and cayenne and stir until smooth. Add the Parmigiano-Reggiano and dry bread crumbs and stir until thoroughly combined.

In a medium skillet, heat the oil. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the garlic and cook just until fragrant, 1 minute longer. Let cool, then transfer to the bowl with the bread mixture. Add the meat and knead in until evenly combined.

Transfer the meat loaf mixture to the prepared baking dish and pat it into a 4-by-12-inch oval loaf. Bake for about 50 minutes or until firm but not quite cooked through.

Meanwhile, in a medium saucepan, combine the red wine with the honey, chopped tomato and molasses and bring to a boil over moderate heat, stirring to dissolve the all the ingredients. Boil until the glaze is thick and syrupy, about 10-12 minutes.

Brush half of the glaze over the parially cooked meat loaf. Continue baking for about 20 minutes longer until an instant-read thermometer inserted in the center registers 150°F; brush once more with the remaining glaze. Let the meatloaf rest for 15 minutes, garnish with chopped basil, slice and serve.

Red Wine Risotto with Mushrooms

Ingredients

  • 2 tablespoons olive oil, divided
  • Salt and freshly ground pepper
  • 1/4 pound fresh porcini or cremini mushrooms, sliced 1/4 inch thick
  • 5 cups chicken stock
  • 1 small onion, finely chopped
  • 1 cup arborio rice (6 ounces)
  • 1/2 cup dry red wine, such as Amarone
  • 1 tablespoon unsalted butter
  • One 2-ounce piece Parmigiano-Reggiano cheese, for shaving
  • 2 teaspoons chopped mixed herbs, such as basil, chives, parsley, etc.

Directions

In a large skillet, heat 1 tablespoon of oil. Add the mushrooms; season with salt and pepper. Cover and cook over moderate heat until tender, about 5 minutes. Uncover and cook, stirring, until browned. Transfer the mushrooms to a plate.

In a medium saucepan, bring the chicken stock to a simmer; cover and keep warm over low heat.

In the skillet, heat the remaining olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Stir in the rice and cook for 2 minutes. Add the wine and simmer until almost evaporated.

Pour in 1 cup of the hot stock, or enough to cover the rice. Cook, stirring constantly, until the stock has been absorbed, about 5 minutes. Repeat, adding 1 cup of stock at a time and stirring until all of the stock has been absorbed.

The risotto is done when the rice is cooked al dente, about 25 minutes. Stir in the butter and mushrooms and heat until the butter is melted and the mushrooms are heated. Season with salt and pepper, if needed. Spoon the risotto into serving bowls and shred Parmigiano-Reggiano over the risotto, sprinkle with herbs and serve.

Chicken Parmesan with Red-Wine Pasta Sauce

Ingredients

  • 4 ounces uncooked linguine
  • 1/2 cup unseasoned breadcrumbs
  • 1/2 teaspoon dried Italian seasoning
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1 large egg, lightly beaten
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • Large pich of crushed red pepper
  • 1/2 cup dry red wine
  • 2 cups homemade or store bought pasta sauce
  • 4 teaspoons grated Parmesan cheese
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • Chopped Basil, optional

Directions

Sprinkle chicken breasts with 1/4 teaspoon black pepper and the salt. Combine bread crumbs and Italian seasoning in a shallow dish. Dip chicken in egg and dredge in breadcrumbs.

Heat oil in a large skillet with a cover over medium-high heat. Add chicken; cook 3 minutes on each side. Remove chicken from pan; keep warm.

Add wine to the pan and remaining 1/4 teaspoon black pepper and red pepper, scraping pan to loosen browned bits. Cook 1 minute. Add pasta sauce; cook 1 minute or until bubbly.

Combine the mozzarella and parmesan cheeses. Arrange chicken over sauce; top each breast with a portion of the cheese and a spoonful of sauce.

Cover the pan, reduce heat, and simmer 5 minutes or until chicken is cooked and cheese has melted.

Cook pasta according to package directions. Drain. Serve chicken and sauce over pasta. Garnish with basil, if desired.

Chocolate-Red Wine Cake

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cups unsweetened cocoa powder (not Dutch process)
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter or butter alternative, softened
  • 1 3/4 cups sugar or the equivalent of a sugar alternative
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups Italian dry red wine
  • Confectioner’s sugar, for dusting

Directions

Preheat the oven to 350°. Butter and flour a 12-cup bundt pan.

In a bowl, whisk the flour, cocoa powder, baking soda and salt.

In the large bowl of an electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer.

Working in two batches, alternately fold in the dry ingredients and the wine, just until incorporated.

Scrape the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner’s sugar and serve.


In Italy, fashion is almost a national passion and to see the latest trends, one need only glance around the various piazze, restaurants and streets. Interestingly, these are trends worn to show off the best of the wearer and limit the flaws: individual Italians for the most part follow trends that suit them. Besides, few fashion conscious Italians would go for something trendy that is not also durable, classic and genuine. An Italian woman striding down the cobbled streets in the latest ultra-high wedges without missing a step and with hair flying in the breeze, epitomizes an attitude almost all Italians have: of dressing with care and confidence. For Italians, fashion is not about the clothes but about an attitude; an attitude of sophistication.

Giorgio Armani

Giorgio Armani (born 11 July 1934) is an Italian fashion designer, particularly noted for his menswear. He is known for his clean, tailored lines. He formed his company, Armani, in 1975 and by 2001 was acclaimed as the most successful designer in Italy.

Armani was born in the northern Italian town of Piacenza, where he was raised with his older brother, Sergio and his younger sister, Rosanna by his mother, Maria Raimondi and father, Ugo Armani. Armani aspired to a career in medicine and enrolled in the Department of Medicine at the University of Milan. However, after three years, he left the university and joined the army. Because of his medical studies, he was transferred to an infirmary in Verona. It was, then, he decided to find a different career.

After his discharge from the military, Armani found a job as a window dresser at La Rinascente, a department store in Milan. He went on to become a salesman for the menswear department, where he gained valuable experience in the marketing area of the fashion industry. In the mid-1960s, Armani moved to the Nino Cerruti company and designed menswear. His skills were in demand and for the next decade while continuing to work for Cerutti, Armani freelanced, contributing designs to as many as ten manufacturers at a time. In the late 1960s, Armani met Sergio Galeotti, an architectural draftsman, which marked the beginning of a personal and professional relationship that lasted for many years.

Galeotti persuaded Armani to open a design office in Milan and this led to a period of collaboration with a number of fashion houses, including Allegri, Bagutta, Hilton, Sicons, Gibò, Montedoro and Tendresse. The international press was quick to acknowledge Armani’s importance following the runway shows at the Sala Bianca in the Pitti Palace in Florence. The experience provided Armani with an opportunity to develop his own style. He devoted his energy to his own label and in 1975 he founded Giorgio Armani S.p.A. in Milan, with his friend Galeotti. In October of that same year, he presented his first collection of men’s ready-to-wear for Spring and Summer 1976 under his own name. He also produced a women’s line for the same season.

In 1979, after founding the Giorgio Armani Corporation, Armani introduced and produced the Mani line for men and women in the United States. The label became one of the leading names in international fashion with the introduction of several new product lines, including G. A. Le Collezioni, Giorgio Armani Underwear and Swimwear and Giorgio Armani Accessories. Giorgio Armani has a keen interest in sports. He is the president of the Olimpia Milano basketball team and an Inter Milan fan. He has twice designed suits for England’s national football team and he designed suits worn by players of the London club, Chelsea. Armani designed the Italian flag bearers’ outfits at the opening ceremony at the 2006 Winter Olympics in Turin and also designed Italy’s Olympic uniforms for the 2012 Summer Olympics in London.

Armani’s place of birth, Lombardy, is bordered by the region of Piedmont to the west, Emilia-Romagna to the south, Veneto and Trentino-Alto Adige to the east and Switzerland to the north. Lombardy is surrounded on all sides by very distinctive local cultures. Culinary influences are equally diverse owing to Lombardy’s varied terrain, cooking styles and long history of influence from nearby nations. With such a heritage, cooking traditions are ingrained and recipes have not changed for centuries. Rice grows very well here, so it’s no surprise that risotto dishes find their way onto almost every table. The cattle industry is booming, providing beef for a variety of well known dishes. Cattle also provides for an equally thriving dairy industry, so much so, that butter and cream are used much more liberally than the traditional olive oil. Agri d’ Valtorta, Gorgonzola, Parmigiano-Reggiano and Provolone Valpadana are just a few of the many excellent cheeses crafted in Lombardy. Peppers, greens and lettuces, pumpkins, potatoes, onions and tomatoes are all abundant. Stews, soups, heavily-sauced polentas, hearty filled raviolis and slow-braised meat dishes are all favorites.

Risotto with Fresh Figs and Taleggio

Ingredients

  • 1/4 pound unsalted butter (1 stick)
  • 8 ounces fresh figs, about 10-12 figs
  • 1 small onion, finely chopped
  • 1 1/2 cups Arborio Rice
  • 1/4 cup dry white wine
  • 4 cups chicken stock, heated
  • 1/4 cup diced Taleggio, about 1/8 pound
  • 1/4 cup freshly grated Parmigiano-Reggiano

Directions

Heat a third of the butter in a small saucepan. Dice the figs and add to the heated butter and sauté for about 5 minutes. Remove from the heat and set aside.

Heat another 1/3 of the butter in a saucepan over medium heat until hot. Add the onion and cook until translucent and softened, about 8 minutes. Do not let the onions brown. Add the rice and stir to coat each grain and saute until they are opaque, about 4 minutes.

Add the white wine and cook until all the liquid is absorbed, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice by adding the broth one ladle at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next.

Continue this process until the rice is tender and creamy, yet still firm to the bite (al dente), about 22 minutes total.

Remove from the heat. Stir in the grated Parmigiano, diced Taleggio and the remaining butter. This last touch of butter gives extra shine and creaminess to the dish. Gently fold in the figs. Ladle into flat soup bowls. Serve with additional Parmigiano. Serves 4

Roberto Cavalli

Born in Florence, Italy on November 15, 1940, Roberto Cavalli was very much destined for an artistic career. As the son of a tailor, he was exposed to the fundamentals of design and sewing; skills he would carry from childhood to that of designer. Cavalli’s grandfather, Giuseppe Rossi, was an impressionist painter whose works can be found in the halls of the Uffizi Gallery in Florence. Acquiring a significant creative sense from his family and fueled by an already existent artistic ability, Cavalli realized he had ability as a painter. Eventually uniting his painting talent with his ability for working in fabric, Cavalli became a talented fashion designer. He was captivated with the connection between fabrics, painting and art that he experimented with unusual fabrics and designs while continuing his studies at the Academy of Arts.

Through detailed and thorough research, coupled with modern technology, Cavalli invented the process of printing onto lightweight leather; a process he went on to patent later. As he said in one of his interviews, “I had this idea to print on leather. I used glove skin from a French tannery and when I started to print, I saw it was possible to make evening gowns in leather in pink—unbelievable.” Cavalli is most widely known throughout the art and fashion worlds as a gifted leather designer. Through the combination of lightweight leather and paints, Cavalli created a new frontier of fashion, known at patchworks, and he created pieces that would later become revered as pure classics. Cavalli’s work realized more international fame and success when Brigitte Bardot made the world aware of his talent by wearing several of his designs on her vacations in St. Tropez on the Cote d’Azur.

In 1972 Roberto Cavalli unveiled his first fashion line in his hometown of Florence at the Palazzo Pitti. Unfortunately for Cavalli, his first public presentation was not received with appreciation and praise. Florentines considered his use of denim less than fashionable, since the fabric had not been previously part of the high fashion world. However, Cavalli continued his perseverance of using unusual fabrics and went on to became one of fashion’s elite designers.

In 1980, he incorporated the support and assistance of his wife, Eva Duringer, a former Miss Universe, to catapult his work onto the world stage. She is today an able partner in his business empire. Through her encouragement, he maintained his unconventional style to create some of fashion’s most coveted designs, using the same fabrics, animal prints and designs that he used in his earlier days. The first Cavalli show that opened the way for real success was held in Milan in 1994. Staying true to his artisan roots and tying it to new technology, Cavalli’s career took off. His expansive fashion house includes menswear and womenswear, childrenswear, underwear and casual lines, as well as eyewear and timepieces.

Today, Cavalli’s unique creations adorn the likes of Anthony Hopkins, the Spice Girls, Shakira, Sting, David Beckham, Jennifer Lopez, Halle Berry, Alicia Keys and many other style-conscious celebrities and couture aficionados. Cavalli has explained how significant the celebrity endorsements are to him: “The celebrity connection is very important. It’s more important to me personally than to anyone else because it makes me feel important.”

Cavalli’s place of birth, Tuscany, provides the ideal soil for the grapes grown to create the region’s world-renowned Chianti wine. Cattle are also featured heavily in the region’s food production. Chianina cattle is one of the oldest breeds of cattle in the world, as well as one of the largest, producing prized Fiorentina beef for bistecca alla fiorentina (a T-bone steak brushed with olive oil and grilled).

Game meats and fowl, fish, pork, beans, figs, pomegranates, rice, chestnuts and cheese are all staples on the Tuscan table. The coveted white truffle abounds in the region. Osso bucco is a well-known favorite, as are finocchiona (a rustic salami with fennel seeds), cacciucco (a delicate fish stew), pollo al mattone (chicken roasted under heated bricks), and biscotti di prato (hard almond cookies made for dipping in the local dessert wine, vin santo). Borlotti beans, kidney-shaped and pink-speckled, provide a savory flavor to meatless dishes and cannellini beans form the basis for many a pot of slowly simmered soup. Breads are many and varied in Tuscan baking, with varieties including donzelle (a bread fried in olive oil), filone (an unsalted traditional Tuscan bread) and the sweet schiacciata con l’uva (a rolled dough with grapes and sugar on top). Pastas are not heavily relied upon in Tuscan cooking but pappardelle (a wide egg noodle) is one of the region’s few traditional cuts. Pecorino Toscano cheese is native to Tuscany.

Bistecca alla Fiorentina

As is true for all steak, to ensure a juicy, flavorful steak that cooks quickly, have the meat at room temperature before starting. Use a grill or thick cast iron pan and make sure that they are very hot. Always let the meat rest, at least 5 minutes, before carving and a sharp knife will glide right through.

Ingredients

  • 2 (2-pound) Porterhouse steaks, about 2 inches thick
  • Sea salt
  • Coarse grind black pepper
  • Extra Virgin olive oil
  • Balsamic vinegar

Directions

Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.

Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.

For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.

Cut the meat away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra sea salt on the side.

 Laura Biagiotti

Born in Rome in 1943, Laura Biagiotti got her start in the fashion industry by helping out at her mother, Delia Soldaini, in her dressmaking business. Laura enjoyed her job for a while but soon grew restless doing work for other designers and wanted to create fashions in her own name. Her big break came in 1965 when a deal was made between herself and experienced designer, Angelo Tarlazzi, to produce a line of ready-to-wear clothes for women.

First shown in 1972, Biagiotti’s fashion line was successful immediately. Soon after she took over a cashmere company and created new garments from the yarn. This earned her the name “Queen of Cashmere” in the fashion world.

Biagiotti’s designs were well received because she was very conscientious about producing clothes that not only flattered women’s individual figures but were comfortable and fun to wear. Her trademark soon became soft tailoring and loose fitting dresses complete with topstitching and tiny pleats. She was one of the first to introduce the idea of coordinates and of wearing the same garment from morning to evening. Her first collection had such limited garments that she had to use the same white jacket for three ensembles and this gave birth to the concept of wearable co-ordinates in a Biagiotti wardrobe.

The Laura Biagiotti woman’s look is all about youthfulness of spirit combined with distinction and luxury. She has learned from the Italian tradition and said, “Elegance, taste and creativity have belonged to the Italian tradition and character for centuries and I share this privilege with all other Italian designers.” The Laura Biagiotti look is tasteful and conservative, yet creative in its details. Biagiotti is known for trying on her own creations and not being satisfied until she knows every single piece of clothing is practical and comfortable for the women who will be buying her clothes. She often instructs the people who work on her team to try them on as well. This also goes for her men’s line- Laura Biagiotti Uomo which was launched in 1987. However, her clothing lines don’t stop there. Biagiotti has a line for women’s sizes larger than 14 called Laura-Piu and a children’s line as well, Laura Biagiotti Junior. It is interesting to note that every Biagiotti woman’s collection features a series of comfortable, relaxed “baby doll” dresses and pants that have elastic waistbands.

Laura has won recognition and a number of awards from Italy and abroad: the New York Woman of the Year award in 1992, the Marco Polo award from Beijing in 1993, the Knight of Labour award from the Italian President in 1995 and several more. Laura Biagiotti was married to Gianni Cigna, President of the Biagiotti Export S.p.A., who passed away in 1996.

Biagiotti’s place of birth, the region of Lazio, is bordered on one side by the Tyrrhenian Sea and sits in almost the very center of Italy. This region has long been important for its food, wine, politics, architecture and art. With the provinces of Viterbo and Rieti to the north of Rome and Latina and Frosinone to its south, the mountain-to-sea terrain offers a rich variety of landscapes. Oxtail, veal, pork, lamb, spaghetti, gnocchi, bucatini, garlic, tomatoes, truffles, potatoes, artichokes, olives, grapes, buffalo mozzarella and pizza are all abundant here. Add to this a heavy influence of Jewish culture and unique flavor combinations emerge: pork with potato dumplings; artichokes stuffed with mint. The process has been evolutionary, fusing the basic with the indulgent, the readily available with the rare, the common with the Kosher. Very little is wasted in Lazian cooking and the results are nothing less than extraordinary.

Bucatini with Amatriciana Sauce

The Amatriciana sauce takes its name from Amatrice, a small town of the Lazio region in the municipality of Rieti. The use of tomato for the preparation distinguishes it from gricia, another sauce based on pork cheek (guanciale) and pepper. The addition of tomato, linked to the use of long pasta such as bucatini (long, hollow tubular pasta) or spaghetti, is  traditionally Italian. Amatriciana sauce is normally served in Rome with bucatini pasta and sprinkled with Pecorino Romano sheep’s milk cheese, while in Amatrice it traditionally accompanies spaghetti.

Ingredients

  • 1 lb bucatini
  • 5 oz guanciale (or pancetta), or bacon
  • 3 ripe tomatoes, peeled, seeded and chopped
  • 1 chili pepper, red
  • 1 ½ oz Pecorino cheese, grated
  • salt and pepper

Directions

Slice the bacon and cut it into small rectangles, put into a skillet with a little water and cook until crisp. Remove the bacon with a slotted spoon and set aside. Add the tomatoes to the fat in the skillet along with the crumbled chili and salt and pepper to taste.

Cook for 10 minutes. Then put the bacon back into the sauce, to warm it slightly.

Cook the bucatini pasta in salted water until “al dente”, drain and dress with the Pecorino and the tomato sauce. Mix well and serve hot.



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