Healthy Italian Cooking at Home

Category Archives: Sauces

fallpasta

WHITE BIRCHES by Leonid Afremov

Pasta is a great way to warm yourself up after a long day and there are so many different types of pasta dishes out there. Make the most of the fall harvest and use butternut squash, pumpkin, apples, pears, sweet potatoes, greens, Brussels sprouts and cranberries in your cooking.

For a really healthy, fast way to serve pasta cook up some fresh chopped vegetables while your pasta is boiling,. You can steam the vegetables, cook them in the microwave with a little water or saute with just a little oil. I always use onion and garlic as well for flavor. Then add any of the following: finely diced mushrooms, broccoli florets, cauliflower florets, diced carrots, peas, sweet corn niblets, canned chickpeas, any type of bean or any other fresh, seasonal vegetable. Add fresh herbs to taste, if you have them. When the pasta is cooked, stir the vegetables through, with some pesto or tomato sauce – either homemade or store-bought– sprinkle some grated Parmesan on top and you are done.

Another great way to serve pasta with vegetables is to use roasted vegetables. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast in a 450 degree oven for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. When the pasta is done and drained, scape in the vegetables and their juices from the roasting pan and mix with canned tomatoes or pesto as a sauce. The roasted vegetables have great flavor and are also a good way to make use of vegetables that are past their peak of freshness.

Pasta Bake

Make this, when you have a little more time, on those days when just a bowl of pasta doesn’t seem like enough. Make pasta with the vegetable sauce as above. You can add a can of flaked tuna or some diced cooked chicken to make the dish more substantial. Put the cooked pasta into an ovenproof dish. Make a béchamel sauce, by blending together 1/2 cup flour with a 1/4 cup butter or vegetable spread over a low heat, and gradually whisk in 2 cups low-fat milk to form a sauce. Season with pepper and grated nutmeg and pour over the pasta. Sprinkle with grated cheese on top and bake in a moderate oven for 25 minutes or until the top is browned and bubbling. Serve with a green salad.

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Baked Pumpkin and Sausage Rigatoni

You can use 1 medium butternut squash (about 1 1/2 pounds), baked in the oven and the flesh scooped out instead of the pumpkin.

8 servings

Ingredients

  • 4 12 ounces links uncooked hot Italian sausage, casings removed
  • 1 tablespoon chopped fresh sage
  • 1 29 ounce can solid-pack pumpkin
  • 1 1/2 cups low-fat milk
  • 4 ounces Neufchatel (light cream cheese) cheese, softened
  • 2 egg yolks, beaten
  • 1 cup plus 2 tablespoons grated Asiago cheese
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 pound rigatoni
  • 1/3 cup panko bread crumbs

Directions

Heat the oven to 350 degrees F. Bring a large pot of lightly salted water to boiling.

Add sausage to a large skillet set over medium heat. Cook 8 to 10 minutes or until browned, breaking apart with a wooden spoon. Stir in sage and cook 1 minute. Remove with a slotted spoon; set aside. Pour off and discard drippings.

In the same skillet, whisk pumpkin, milk, Neufchatel, egg yolks, 1 cup of the Asiago, the nutmeg, pumpkin pie spice and salt. Stir over medium heat until cheeses are melted.

Meanwhile, cook rigatoni in the boiling water 1 minute less than the package directions, about 9 minutes. Drain, reserving 1 cup of the pasta water. Return pasta to the pot. Stir in sausage, pumpkin mixture and reserved pasta water.

Mix well to combine. Transfer to a 13 x 9 x 2-inch dish and top with panko and remaining 2 tablespoons Asiago. Bake at 350 degrees F for 20 minutes. Turn broiler on HIGH and broil 1 to 2 minutes or until the top is lightly browned.

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Bucatini with Mushrooms

4 servings

Ingredients

  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 2/3 cup boiling water
  • 8 ounces uncooked bucatini
  • 3 1/4 teaspoons salt, divided
  • 1 tablespoon canola oil
  • 1/4 cup finely chopped shallots
  • 8 ounces white mushrooms or mushroom blend, coarsely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons dry sherry
  • 2 ounces Parmigiano-Reggiano cheese, divided
  • 1/4 cup heavy whipping cream
  • 1 teaspoon finely chopped fresh sage
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon truffle oil
  • Sage sprigs for garnish

Directions

Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup of the soaking liquid. Chop porcini and set aside.

Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup of the pasta cooking liquid.

Heat oil in a large skillet over medium-high heat. Add shallots, mushrooms and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.

Finely grate 1 ounce of the cheese; crumble remaining cheese. Reduce heat to medium. Stir in pasta, 1/4 cup reserved pasta cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage and pepper; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon of crumbled cheese. Garnish with sage sprigs, if desired.

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Pasta Shells with Chicken and Brussels Sprouts

Ingredients

  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon fresh-ground black pepper, divided
  • 1/2 red onion, chopped
  • 2 cloves garlic, chopped
  • 3/4 pound fresh Brussels sprouts (or one 10-ounce package frozen), cut into quarters from top to stem end
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 1/4 teaspoon dried red-pepper flakes
  • 1 1/2 teaspoon lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/3 cup grated Parmesan cheese
  • 1/2 pound medium pasta shells
  • Lemon for garnish

Directions

In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.

In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add the red onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the garlic, Brussels sprouts, broth and red-pepper flakes. Bring to a simmer and cook, covered, 5 minutes. Add the chicken, lemon juice, parsley, Parmesan, the remaining 1 tablespoon butter, 3/4 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat.

In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce. Garnish with lemons

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Sausage-Cauliflower Spaghetti

Ingredients

  • Kosher salt
  • 12 ounces spaghetti
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 12 ounces sweet Italian pork or turkey sausage, casings removed
  • 6 cloves garlic, sliced
  • 1 small head cauliflower, broken into small florets
  • 1 bunch scallions, chopped
  • 1 cup grated pecorino romano or parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook al dente. Reserve 2 cups of the pasta cooking water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes.

Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.

Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.

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Penne with Fennel and Pork Ragù

Ingredients

  • 2 lb ground pork, preferably from the shoulder
  • 2 teaspoons kosher salt, plus more for seasoning
  • 3 tablespoons olive oil, divided
  • 3 cups minced fennel bulb
  • 3 cups minced onions
  • 1 clove garlic, minced
  • 3 cups dry white wine
  • 4 cups (or more) low-sodium chicken broth
  • 1 12-oz. can diced Italian tomatoes
  • Freshly ground black pepper
  • 1 lb penne pasta
  • Finely grated Parmesan

Directions

Using your hands, thoroughly mix ground pork and the 2 teaspoons of salt in a large bowl. Cover and chill for at least 2 hours or overnight.

Roll pork mixture into 16–18 large meatballs (about ¼-cupful each). Heat 1½ tablespoons of olive oil in a large heavy pot over medium-high heat. Working in 2 batches and adding the remaining 1½ tablespoons of olive oil between batches, cook meatballs until all sides are brown, adjusting heat to prevent browned bits on the  bottom of pan from burning (they will flavor the sauce later), about 8 minutes per batch. Transfer meatballs to a paper towel–lined plate to drain.

Reduce heat to medium. Scatter fennel, onions and garlic over the bottom of the pan. Cook, stirring occasionally as needed to prevent sticking, until vegetables are translucent and juices have evaporated, about 25 minutes. (A flavorful browned layer may form on the bottom of pan. The moisture from the vegetables will help loosen it from the pot as you stir.)

Add wine, scraping up browned bits from bottom of pot, and bring to a simmer. Cook until the wine has reduced by three-quarters, about 15 minutes. Return meatballs to the pot. Add the 4 cups of broth and the tomatoes. Return sauce to a simmer, scraping up all browned bits from the bottom of the pan. Simmer over medium-low heat, covered with lid slightly ajar and stirring occasionally, until meatballs are very tender, about 2½ hours.

Using a potato masher or fork, break meatballs into small pieces. If sauce is too thick, add broth by the half cupfuls until desired consistency forms. Season ragù to taste with salt and pepper.

DO AHEAD: Ragù can be made 3 days ahead. Let cool in the pot, cover and place in the refrigerator. Return sauce to a simmer before continuing.

Bring a large pot of generously salted water to a boil. Cook pasta stirring occasionally, until al dente. Drain and transfer to pot with the hot ragù. Stir until well incorporated.

Transfer pasta to a large wide bowl. Sprinkle with cheese.

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pork

Roasting Basics

Today, pork is much leaner than ever before, so leaner pork also affects the way it should be cooked. Care should be taken to not overcook pork.

There are various methods that can be used to produce juicy and flavorful pork. Some methods work better than others on different cuts of meat. There are two basic methods: dry heat and moist heat. Dry heat is most often used on cuts that are naturally tender, such as loin roasts and tenderloins. Moist Heat is used on cuts that are less tender, such as a shoulder or boneless Boston butt roast.

Roasting, which is basically the same method of cooking as baking, is often used when preparing fresh ham roasts, smoked ham roasts, crown roasts, loin roasts, tenderloins and ribs. Marinating the meat before roasting or basting it with meat juices throughout the cooking time will also help produce tender and juicy meat. Roasting is a good method to use when preparing a special dinner because it consists of a longer cooking time than other methods and needs little attention during the cooking period. This leaves time for preparing other dishes.

Roasting is accomplished by cooking the pork, usually uncovered in a heated oven. Excess fat should be trimmed and, if necessary, it should be tied. A rib roast should be tied because the outside layer of meat has a tendency to separate from the inner rib-eye muscle. The rib roast is generally tied by wrapping strings around the roast, between each of the bones. Roasts that have been tied retain their shape and provide a more visually appealing roast when cooked. Most often any boneless roast will be tied to reshape it once the bones have been removed. If a boneless roast will be stuffed, the stuffing is added, the roast is then rolled up and tied to hold the stuffing in the roast.

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To cook the roast, it is best placed on a rack in a shallow roasting pan. The rack is not necessary but if not used, the bottom of the meat will sit in the juices and stew, which will not allow it to become brown and crisp on the surface like the rest of the meat. If the meat does not have any surface fat, it can be rubbed down with 1 ½ to 2 teaspoons of oil and then seasoned.

Meat is sometimes seared before roasting to brown the surface and add flavor. Searing can be accomplished by using several different methods. One method is to use a high oven temperature for a short period of time at the beginning of the roasting time and then reduce the heat for the remainder of the time. This quickly browns the outer surface to create a flavorful crust on the surface of the meat. Another searing method used, involves frying the meat in a very hot pan until all the sides have been browned and then placing it in the oven to finish cooking.

If the meat is not going to be seared in the oven, the oven should be preheated to either 325°F or 350°F (450°F for pork tenderloin) and the meat should be at room temperature.

The length of time a cut of pork will have to cook will depend on the size of the cut and whether it is tied, stuffed, bone-in or boneless. The best way to determine if the meat has cooked long enough is to check for doneness with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 145°F.

Roasting Tips:

  • For a crisp surface on your roast, be sure the oven is fully preheated before placing the roast into the oven in an uncovered pan.
  • To add extra flavor, rub the surface of the meat with your favorite seasonings before roasting.
  • Roasting at a lower oven temperature (NEVER roast meat below 200°F) will result in meat that is more flavorful and moist, but It will take longer to cook.
  • A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster.
  • Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
  • If cooking more than one roast, be sure that there is uniform space around them so that they will cook evenly. The roasts should not be touching and there should be enough space around them to allow air and heat to circulate.
  • When placing a thermometer in the meat to check for doneness, be sure that the stem of it is not touching a bone because this can result in a false reading.
  • Using the drippings from the roasted meat will provide great flavor when making a stock, gravy or sauce.
  • Let the roast rest for 5 minutes before carving to allow the meat juices to settle in the roast.

 

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Classic Tuscan Roast Pork Loin

Ingredients

  • 6 garlic cloves, minced
  • 1 tablespoon butter, melted
  • 1 tablespoon minced fresh sage
  • 2 teaspoons minced fresh rosemary
  • 1/4 cup olive oil plus 2 tablespoons
  • 1 4-pound center-cut bone-in pork loin (rib) roast
  • 1/4 cup finely chopped hazelnuts
  • 4 russet potatoes, peeled, cut into 1-inch pieces

Directions

Preheat oven to 375°F.

Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork and sprinkle with hazelnuts. Cover pork loosely with foil and roast 2 hours.

Heat the remaining oil in a large skillet. Add the potatoes and sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to the roasting pan with the pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.

Place pork in the center of large platter. Surround with the potatoes. Pour juices over pork and potatoes.

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Italian Spiced Boneless Pork with Roasted Vegetables

Ingredients

  • 6 large garlic cloves, coarsely chopped
  • 2 tablespoons coarsely chopped rosemary leaves
  • 1 tablespoon whole fennel seeds
  • 1 teaspoon ground fennel
  • 2 teaspoons crushed red pepper
  • 2 teaspoons freshly ground black pepper
  • 1/4 cup extra-virgin olive oil, plus 1 tablespoon
  • One 3-pound boneless pork loin roast, trimmed of all fat
  • Salt and freshly ground pepper
  • 1 pound fresh, thin carrots, peeled
  • 16 large shallots, peeled and halved
  • 1 cup chicken stock or low-sodium broth

Directions

Preheat the oven to 350°F.

In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a sheet of foil and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.

Spread the carrots and shallots around the edge of a shallow roasting pan, setting the shallots cut sides down. Leave enough room in the center for the pork.

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on all sides, about 6 minutes total. Place the pork in the roasting pan with the vegetables and roast for 45 minutes. Turn the pan 180 degrees, add 1/2 cup of the stock and roast for 20 minutes longer or until an instant-read thermometer inserted into the thickest part of the meat registers 140°F.

Transfer the pork to a board. Roast the vegetables on the bottom rack of the oven for 15 minutes longer and transfer to a bowl and keep warm.

Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits. Season with salt and pepper. Slice the pork and serve with the vegetables and sauce.

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Sausage Stuffed Pork Loin Roast

Ingredients

  • 1/2 cup fresh basil, chopped
  • 1 1/4 cups fresh parsley, chopped, divided
  • 1/2 cup pine (pignoli) nuts
  • 6 cloves garlic, peeled and chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 lb Italian sausage, casing removed
  • 1 cup Italian seasoned breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon ground black pepper
  • 3 lb boneless pork loin or sirloin roast, butterflyied
  • Kitchen string

Directions

Preheat oven to temperature 350°F.

Blend together basil, 1 cup parsley, pine nuts, garlic and cheese in a food processor or blender. Set aside.

Mix the sausage, breadcrumbs, milk, egg, pepper and the remaining 1/4 cup parsley in a bowl.

Place pork roast fat side down. If the thickeness of the meat is uneven, carefully pound the meat to make it a unifrom thickness.

Spread the basil mixture over the pork and place sausage mixture lenghthwise down the center of the meat. Fold in half and tie the roast in four or five places.

Roast 1-1/2 to 2 hours. Let rest and slice.

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Pork Tenderloin With Roasted Apples And Pumpkin Risotto

Ingredients

  • 3 tablespoons olive oil
  • 3 cloves garlic, finely minced
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 1/4 teaspoons salt
  • 1 tablespoon maple syrup
  • 2 (1-pound) pork tenderloins
  • 4 tart apples, such as Braeburn, McIntosh or Granny Smith, peeled, cored and quartered
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 2 tablespoons cold butter, cut into small pieces

Directions

Heat the oven to 425 degrees F. In a large bowl, combine the 3 tablespoons olive oil, garlic, cinnamon, nutmeg, ginger, allspice, salt and maple syrup. Add the tenderloins to the bowl and turn them in the spice mix to coat. Reserve the bowl with any remaining spice mixture.

Heat a large oven-proof saute pan (large enough to hold the tenderloins and apples) over medium-high heat until hot. Add the tenderloins and sear on all sides. If the meat starks to stick, add a little oil.

Add the apples to the bowl that contained the pork spices and mix to coat. When the tenderloins are seared, remove the pan the from heat and scatter the apples around the tenderloins in the pan.

Place the pan in the oven and roast until a thermometer inserted in the center of the tenderloins reaches 140 degrees F, 20 to 25 minutes, or to desired doneness.

Remove the pan from the oven and remove the tenderloins to cutting board to rest. Place the apples on a serving platter.

Place the pan on the stove over medium-high heat. Deglaze the pan with the white wine, scraping the bottom of the pan to dislodge any browned bits. Stir in the chicken broth and simmer until the sauce is reduced by about two-thirds and slightly thickened, about 3 minutes.

Remove the pan from the heat and stir in the butter to further thicken the sauce and add a sheen.

Slice the tenderloins and arrange with the apples on the platter. Pour the sauce over the pork and apples.

Pumpkin Risotto

Ingredients

  • 6 cups vegetable broth
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 onion, cut into 1/4-inch dice
  • 1 large clove garlic, minced
  • 1½ cups vialone nano or arborio rice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/3 cup dry white wine
  • 1½ cups pumpkin puree, divided
  • Salt and pepper
  • 1/3 cup chopped toasted walnuts
  • Walnut oil and grated Parmigiano-Reggiano, for garnish

Directions

In a medium saucepan, bring the vegetable broth to a simmer over medium heat.

In a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat. Stir in the onion and garlic and cook, stirring frequently, until the onion is translucent and just beginning to color, 8 to 10 minutes.

Stir in the rice and nutmeg and cook, stirring frequently and coating the rice with the fat, until the rice just begins to toast, about 3 minutes.

Add the wine and continue to stir, cooking until the wine is mostly absorbed.

Add a (soup) ladle of broth and cook, stirring constantly, until the broth is almost completely absorbed. Continue adding an additional ladle of broth as each is absorbed by the rice.

After 10 minutes of cooking the rice, stir in 1 cup of the pumpkin puree with another ladle of broth. Season with one-half teaspoon salt and a pinch of pepper.

Continue cooking the rice, stirring in additional broth as needed, until the rice is slightly al dente, about another 10 minutes.

Stir in the remaining pumpkin puree, the chopped walnuts and 2 tablespoons walnut oil.

Serve each portion with a light drizzle of walnut oil and a sprinkling of freshly grated cheese.


 

freezing3With a little pre-planning, you can stock your freezer with family friendly weeknight dinners, easy sauces and sides, quick dessert toppings and breakfast options. You can also preserve the late summer and fall fruits and vegetables by freezing.

Freezing slows down bacterial growth, but doesn’t kill it, so start with good quality produce. There’s nothing more disappointing than spending your time and money to freeze food and have to throw it away when it doesn’t taste good.

Foods That Freeze Well

  • Meat, poultry and fish all can be frozen with success. Raw meat is preferable for long storage because it doesn’t dry out or get freezer burn as fast as cooked meat.
  • Breads and baked goods can freeze and do well in the freezer. This includes cakes, pies, muffins, bagels, quick and yeast breads both as dough/batter or baked, cookies raw or baked and pizza dough raw or baked.
  • Butter and margarine freeze well.
  • Beans can save you money, if you buy dry beans then soak and cook them yourself instead of buying the canned variety.
  • Rice can also freeze and cooking it ahead can save time.

Foods That Can Freeze But Will Change In Texture

  • Fruits and vegetables all soften and those with high water content do not freeze well. Fruit that still has ice crystals can be eaten as is after thawing but most fruits and veggies should be used for cooking after being frozen.
  • Potatoes freeze well and make quick side dishes, however they must be cooked before freezing to insure they don’t turn black.
  • Pastas will become much softer after they are frozen and should only be cooked about three-quarters of the recommended time. Also pastas frozen in liquid or sauce will absorb much of the sauce.
  • Milk and dairy products can be frozen but may separate after being frozen. Cheese will become crumbly and hard to slice but is fine for cooking or melting.
  • Herbs lose their texture but retain their flavor. Frozen herbs can be used for cooked dishes but not for garnishes.
  • Raw eggs removed from their shells can be frozen but should be mixed with a bit of salt or sugar to keep them from turning rubbery.
  • Cooked eggs that are scrambled freeze well. Boiled eggs don’t do as well because the whites get rubbery.
  • Fried foods lose their crispness but do ok when reheated in the oven.
  • Salty, fatty items, such as bacon, sausage, ham, hot dogs, some lunch meats and some fish do not last long in the freezer. The USDA only recommends freezing these items for 1-2 months. The salt causes fat to go rancid in the freezer. If it looks or smells ‘off’ toss it.

Foods That Don’t Freeze Well

  • Cornstarch looses it’s thickening power. Use a roux made of butter and flour (or rice flour if you’re gluten-free) instead to thicken your casseroles.
  • Gelatin weeps or loses water.
  • Vegetables such as lettuces, celery, radishes and cucumbers become  watery.
  • Melons get very soft and lose much of their juice. They can still be used for smoothies but generally are not good frozen.
  • Meringue toppings become tough and rubbery.
  • Custards and cream puddings can separate.
  • Mayonnaise tends to separate.
  • Crumb toppings for things like casseroles or desserts can become soggy.
  • Egg white based icing or frosting can become frothy or weep.
Freezer Burn - Meat

Freezer Burn – Meat

Freezer Burn - Fruit

Freezer Burn – Fruit

Tips for Frozen Foods

  • Before freezing hot food, it’s important to let it cool down. Heat will raise the temperature of the freezer and the food will not freeze uniformly; the outer edges of the hot dish will freeze hard quickly, while the inside might not cool in time to prevent spoilage.
  • Poorly wrapped foods run the risk of developing freezer burn and unpleasant odors from other foods in the freezer. Use only specialty freezer wrappings: they should be both moisture-proof and vapor-proof.
  • Leave as little air as possible in the packages and containers. When freezing liquids in containers, allow a small amount of headroom for expansion. When using freezer bags, be sure to remove as much air as possible before sealing.
  • Use rigid containers with an air-tight lids and keep the sealing edge free from moisture or food to ensure proper closure.
  • Write the name of the dish and the date on the package with a marker.
  • In many cases, meats and fish wrapped by the grocer or butcher need no extra attention before freezing. However, meat wrapped on Styrofoam trays with plastic wrap will not hold up well to freezing. If the food you want to freeze was not specially wrapped, then re-wrap them at home.
  • Freeze in small containers with no more than a 1-quart capacity to ensure that freezing takes place in a timely manner (i.e., within four hours). Food that is two inches thick will take about two hours to freeze completely.
  • A temperature of 0 degrees F (-18 degrees C) is best for maintaining food quality.
  • With the exception of muffins, breads and other baked goods, do not thaw foods at room temperature. Bacteria can grow in the thawed portion of prepared foods, releasing toxins that are unsafe to eat even after cooking. To ensure that your food is safe to eat, thaw overnight in the refrigerator.

This information below lists recommended storage times for popular pre-cooked foods–casseroles, soups, lasagna–to ensure high-quality results:

Type of Food

  • Tomato/vegetable sauces 6 months
  • Meatloaf (any type of meat) 6 months
  • Soups and stews 2-3 months
  • Poultry and Meat Casseroles 6 months
  • Poultry (cooked, no gravy) 3 months
  • Poultry (with gravy/sauce) 5-6 months
  • Meatballs in sauce 6 months
  • Pizza dough (raw, homemade) 3-4 weeks
  • Muffins/quick breads (baked) 2-3 months

Recipes below give you some ideas of all the different ways frozen meals can be put together to save you time in the future.

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Freezer Corn Saute

Ingredients

  • 1/2 cup butter, softened
  • 2 tablespoons snipped fresh chives
  • 2 tablespoons snipped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 14 ears of corn, husks and silks removed
  • 3/4 cup finely chopped red or green bell pepper (1 medium)
  • 1/2 cup finely chopped sweet onion (1 medium)
  • Four 1-quart freezer ziplock bags

Directions

In a small bowl combine butter, chives, parsley, salt and black pepper. Shape mixture into a 5-inch log. Wrap in waxed paper or plastic wrap. Freeze about 1 hour or until firm.

In a covered 8-quart pot cook corn in enough boiling water to cover for 3 minutes; drain. Plunge corn into two extra-large bowls of ice water. Let stand until chilled. Cut kernels from cobs. (There should be about 7 cups.)

Line two 15x10x1-inch baking pans with parchment paper or foil. Spread corn kernels, bell pepper and onion in an even layer in the prepared pans. Freeze, loosely covered, about 2 hours or until nearly firm.

Divide vegetables evenly among four 1-quart freezer bags. Cut butter log into eight slices. Add 2 slices of butter to each bag. Squeeze air from bags; seal and label. Freeze for up to 6 months.

To reheat each portion

Transfer frozen vegetable mixture to a medium saucepan or skillet. Cook, covered, over medium heat for 10 to 12 minutes or until butter is melted and vegetables are heated through, stirring occasionally.

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Eat Twice Lasagna

Ingredients

  • 1 package (16 ounces) lasagna noodles
  • 3 pounds ground turkey or beef
  • 3 jars (26 ounces each) spaghetti sauce or 10 cups homemade sauce
  • 2 eggs, lightly beaten
  • 1-1/2 pounds ricotta cheese
  • 6 cups (24 ounces) shredded mozzarella cheese, divided
  • ¼ cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup grated Parmesan cheese

Directions

Cook noodles to the al dente stage. Don’t overcook. The pasta will have additional cooking time in the oven. Drain and place noodles on clean kitchen cloths.

In a Dutch oven, cook turkey or beef over medium heat until no longer pink; drain. Pour into a large mixing bowl and stir in the spaghetti sauce.

In another large bowl, combine the eggs, ricotta cheese, 4-1/2 cups mozzarella cheese, parsley, salt and pepper.

Spread 1 cup meat sauce in each of two greased 13-in.x 9-in. baking dishes.

Layer each with three noodles, 1 cup ricotta mixture and 1-1/2 cups meat sauce. Repeat layers twice.

Top with Parmesan cheese and remaining mozzarella cheese.

Cover and freeze one lasagna for up to 3 months. Cover and bake remaining lasagna at 375°F for 45 minutes.

Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

To use frozen lasagna

Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover with foil and bake at 375°F for 60-70 minutes or until heated through. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Yield: 2 lasagnas (12 servings each).

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Blueberry Oatmeal Pancakes

You can freeze these in single-serving portions (in ziploc bags) and reheat in the microwave for a quick breakfast.

Ingredients

  • 3 1/3 cups self rising flour
  • 1 1/3 cups old-fashioned rolled oats
  • 4 tablespoons brown sugar
  • 1/2 teaspoon baking soda
  • 2 cups plain Greek yogurt
  • 2 cups milk
  • 8 tablespoons unsalted butter, melted
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups blueberries
  • Maple syrup or maple flavored yogurt, for serving

Directions

In a large bowl, combine flour, oats, sugar and baking soda.

In another bowl, whisk together yogurt, milk, butter, vanilla and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.

Lightly coat a griddle or nonstick skillet with nonstick spray or brush with oil. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on the top and the underside is nicely browned, about 2 minutes. Turn and cook pancakes on the other side, about 1-2 minutes longer.

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Frozen Spinach and Feta Stuffed Chicken Breasts

What is great about this recipe is that the chicken can be cooked without defrosting first.

Makes 12

Ingredients

  • 12 boneless skinless chicken breast halves (not cutlets)
  • Salt and pepper
  • 6 oz reduced-fat cream cheese
  • 1 cup feta cheese
  • 4 cups baby spinach leaves, chopped fine
  • 12 quart sized freezer ziplock bags
  • 2 gallon sized ziplock bags

Directions

In a mixing bowl combine the chopped spinach, the cream cheese and feta.

Season chicken breasts with salt and pepper. Make a slit in the side of the chicken breast to create a pocket.

Fill each chicken breast with the cheese mixture.

Place each stuffed breast separately in a quart sized freezer ziplock bag. Squeeze out all the air in the bag before sealing.

Place 6 bags in a gallon freezer ziplock bag and the other six in another.Squeeze out the air and freeze.

To cook

Preheat oven to 350 degrees F. Remove as many chicken breasts as you need for dinner and place them in a baking dish coated with non-stick cooking spray. Bake, covered with foil, for one hour or until tender and no longer pink in the center.

freezing6

Kid Friendly Lemony Chicken Noodle Soup

8 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 carrots and/or parsnips, cut into bite-size pieces
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1/2 teaspoon dried thyme
  • Kosher salt and black pepper
  • 2 pounds bone-in chicken breasts, skin removed
  • 6 cups low-sodium chicken broth
  • 1 cup small pasta
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Heat the oil in a large pot or Dutch oven over medium heat. Add the carrots and/or parsnips, celery, onion, thyme, 1½ teaspoons salt and ¼ teaspoon pepper. Cook, stirring frequently, until the vegetables are tender and just beginning to brown, 10 to 12 minutes.

Add the chicken, chicken broth and 4 cups water. Bring to a boil, reduce heat, and simmer until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and place on a cutting board. When it is cool enough to handle, shred the meat with 2 forks; discard the bones.

Meanwhile, add the pasta to the soup and simmer until al dente, 6 to 10 minutes. Add the chicken, lemon juice, and parsley and stir to combine.

This soup can be frozen in freezer-safe containers for up to 3 months. Freezing individual servings can be helpful for a quick lunch.

To reheat

Run the containers under warm water until the soup loosens from the container. Transfer to a pot and heat over medium, covered, stirring occasionally, until heated through.


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Sausage consists of meat, cut into pieces or ground, that is stuffed into a casing along with other ingredients. Ingredients may include a starch filler, such as breadcrumbs, seasoning spices and sometimes vegetables. The meat may be from any animal, but most often is pork, beef or veal. More common today are sausages made from chicken and turkey. The lean meat-to-fat ratio is dependent upon the style of sausage. Speciality sausages with other ingredients, such as apple and leek, are also popular.

In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States, The Department of Agriculture specifies that the fat content of different defined types of pork sausage may not exceed 30% to 50% by weight. Italian sausage must be at least 85% meat. Most Italian sausage contains salt, pepper, fennel and/or anise and no more than 3% water. Optional ingredients permitted in Italian Sausages are spices (including paprika) and flavorings, red or green peppers, onions, garlic and parsley, sugar, dextrose and corn syrup. The italian Sausage i buy from Fortuna does not contain any preservatives or sweetners and is low in fat. See the post I wrote recently on this type of sausage.

The U.S. Department of Agriculture mandates that fresh sausage contain no sodium nitrite and/or potassium nitrite or nitrates. However, cured sausages normally contain one of these preservatives, which are suspected of contributing to cancer. Many people are allergic to nitrites and nitrates, as well as some fillers, such as soy, so beware of these ingredients in commercial cured varieties. Read the ingredients label. There are a number of brands available today without nitrates.

Cured varieties also contain high amounts of salt, necessary to the curing process, which could be a potential problem for those with high blood pressure.

Precooked chicken sausage is convenient. Keep a package or two on hand to accompany Sunday morning pancake breakfasts or to sauté with sliced peppers and onions for a quick weeknight dinner. Two brands that I like are Applegate Farms and Al Fresco. These companies also make excellent breakfast sausages.

Many traditional styles of sausage from Europe and Asia contain only meat, fat and flavorings. In the United Kingdom and other countries with English cuisine traditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of the ingredients.The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat. Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region to create their traditional dishes.

There are a wide variety of different sausages available throughout the world, however, they all fall into just a few basic categories.

Typical Sausage Classifications

  • Cooked sausages are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweig and liver sausage.
  • Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include kielbasa and mortadella. Some are slow cooked while smoking, in which case, the process takes several days or longer.
  • Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage, siskonmakkara and breakfast sausage.
  • Fresh smoked sausages are fresh sausages that are smoked and cured. They do not normally require refrigeration and do not require any further cooking before eating. Examples include Mettwurst and Teewurst which are meat preparations packed in sausage casing, but squeezed out of it to serve (just like any other spread from a tube).
  • Dry sausages are cured sausages that are fermented and dried. Some are smoked, as well, at the beginning of the drying process. They are generally eaten cold and will keep for a long time. Examples include salami, Droë worst, Finnish meetvursti, Sucuk, Landjäger (smoked), Slim Jim and summer sausage.
  • Bulk sausage refers to raw, ground, spiced meat, usually sold without any casing.
  • Vegetarian sausages are made without meat. The ingredients are usually soy protein or tofu, with herbs and spices. Some vegetarian sausages are not necessarily vegan and may contain ingredients such as eggs.

Cooking Sausages

Unless you are cooking sausages in a casserole dish or in a sauce, the key to great-tasting fresh sausages that do not get dried out is this: simmer them in beer or water until partially cooked and then finish in the oven or on the grill or stove top.

Fall is a popular time of year to cook with sausage. Tailgating and heartier meals are perfect for this meat. To keep sausage recipes healthy be sure to buy sausages that are pure meat with no fillers and not too much fat or salt. Stretch the amount of sausage used with vegetables and hearty grains.

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Roasted Brats with Apples and Butternut Squash

Serves 8 to 10

Great for busy weeknights. The apples and butternut squash in this recipe go well with bratwurst, but any mild sausage will work.

Ingredients

  • 1 medium butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
  • 2 apples, sliced
  • 1 cup seedless red grapes
  • 1 small red onion, halved and cut into thick slices
  • 2 teaspoons olive oil
  • 1 teaspoon crushed caraway seeds
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 6 fresh (uncooked) bratwurst (about 1 1/2 pounds)

Directions

Preheat the oven to 450°F. In a large roasting pan or rimmed baking sheet, combine squash, apples, grapes and onion. Sprinkle with oil, caraway seeds, salt and pepper and toss to coat.

Arrange brats over the top. Roast until brats are browned and hot all the way through and the squash is very tender, about 35 minutes.

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Vegetarian Sausage and Quinoa One-Pot Supper

Ingredients

  • 12 ounces vegetarian sausage, cut into (1/2 inch) cubes
  • 1 yellow onion, chopped
  • 2 tablespoons chopped sage
  • 1 cup apple cider
  • 1 cup quinoa, rinsed and drained
  • 1/2 cup dried cranberries
  • 1 teaspoon fine sea salt
  • 2 cups chopped kale or spinach leaves, lightly packed

Directions

In a large skillet with a cover, cook sausage, onions and sage over medium-high heat until just browned, about 10 minutes. Add cider, quinoa, cranberries, salt and 3/4 cup water and bring to a boil, scraping up any browned bits.

Cover, reduce heat to medium-low and simmer until liquid is just absorbed, 25 to 30 minutes. Stir in kale, cover again and set aside off of the heat for 5 minutes. Uncover, fluff with a fork and serve.

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Chicken Sausage with Potatoes & Sauerkraut

The flavor of the dish will vary depending on what type of chicken sausage you choose. Roasted garlic or sweet apple sausage are best for this recipe. Opt for the crisp texture of refrigerated sauerkraut over canned. Serve with roasted carrots and some mustard to spread on the sausage.

4 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 12 ounces (4 links) cooked chicken sausage, halved lengthwise and cut into 2 to 3-inch pieces
  • 1 medium onion, thinly sliced
  • 3 medium Yukon Gold potatoes, halved and cut into 1/4-inch slices
  • 1 1/2 cups sauerkraut, rinsed
  • 1 1/2 cups dry white wine
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon caraway seeds
  • 1 bay leaf

Directions

Heat oil in a large skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes.

Add potatoes, sauerkraut, wine, pepper, caraway seeds and bay leaf; bring to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 10 to 15 minutes. Remove the bay leaf before serving.

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Mediterranean Penne with Italian Sausage

Serves 6

Ingredients

  • 1 tablespoon olive oil
  • 2 red bell peppers, chopped
  • 1 small fennel bulb, quartered lengthwise, cored and chopped
  • 1 large onion, chopped
  • 1 small eggplant, peeled and cut into small chunks
  • 1 clove garlic, minced
  • 1 pound Italian sweet or hot sausage, casings removed
  • 3 cups homemade or store-bought marinara sauce
  • 2 teaspoons fennel seeds, crushed
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 lb whole wheat penne pasta
  • ½ cup grated Parmigiano Reggiano cheese

Directions

Heat oil in a large nonstick skillet. Add the bell peppers, fennel bulb, onion, eggplant and garlic. Cook, stirring often, over medium heat for 5 minutes, or until the fennel starts to soften. Add the sausage. Cook, breaking up the sausage with the back of a spoon, for 3 minutes, or until no longer pink.

Add the marinara sauce, fennel seeds and red-pepper flakes. Stir to mix. Cover and reduce the heat to low. Cook for 20 to 25 minutes, or until the vegetables are tender.

Meanwhile, cook the pasta to the al dente stage. Reserve 1/2 cup of the pasta cooking water.

Place the pasta in a serving bowl. Top with the sauce. Add the reserved cooking water and parmesan cheese. Mix well and serve.

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Black Beans and Smoked Sausage

4 servings

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 pound kielbasa or other smoked sausage, cut into 1-inch pieces
  • 2 medium carrots, diced small
  • 2 shallots, diced small
  • Coarse salt and ground pepper
  • 2 garlic cloves, minced
  • 2 cans (15.5 ounces each) black beans, rinsed and drained
  • 2 cups low-sodium chicken broth
  • 3 tablespoons chopped fresh parsley, plus more for serving

Directions

In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate.

Add carrots and shallots to the skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook 1 minute.

Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley.

Serve with hearty country bread.


wine

Italy is home to some of the oldest wine-producing regions in the world and Italian wines are known worldwide for their broad variety. Italy, closely followed by France, is the world’s largest wine producer by volume. Italian wine is exported around the world and is also extremely popular in Italy: Italians rank fifth on the world wine consumption list by volume with 42 litres per capita consumption. Grapes are grown in almost every region of the country and there are more than one million vineyards under cultivation. Italy’s twenty wine regions correspond to the twenty administrative regions. Understanding of Italian wine becomes clearer with an understanding of the differences between each region and their cuisines.

The Italian Wine Regions

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In 1963, the first official Italian system of classification of wines was launched. Since then, several modifications and additions to the legislation were made (a major one in 1992), the last of which, in 2010, established four basic categories, which are consistent with the last EU regulation in the matter of wine (2008–09). The categories, from the bottom level to the top one, are:

  • Vini (Wines – informally called ‘generic wines’): These are wines that can be produced anywhere in the territory of the EU; no indication of geographical origin, of the grape varieties used, or of the vintage is allowed on the label. (The label only reports the color of the wine.)
  • Vini Varietali (Varietal Wines): These are generic wines that are made either mostly (at least 85%) from one kind of authorized ‘international’ grapes (Cabernet Franc, Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon blanc, Syrah) or entirely from two or more of them. The grape(s) and the vintage can be indicated on the label. These wines can be produced anywhere in the territory of the EU.)
  • Vini IGP (Wines with Protected Geographical Indication): This category (also traditionally implemented in Italy as IGT – Typical Geographical Indication) is reserved to wines produced in a specific territory within Italy and following a series of specific and precise regulations on authorized varieties, viticultural and vinification practices, organoleptic and chemico-physical characteristics, labeling instructions, etc. Currently (2014) there exist 118 IGPs/IGTs.
  • Vini DOP (Wines with Protected Designation of Origin): This category includes two sub-categories, i.e. Vini DOC (Controlled Designation of Origin) and Vini DOCG (Controlled and Guaranteed Designation of Origin). DOC wines must have been IGP wines for at least 5 years. They generally come from smaller regions, within a certain IGP territory, that are particularly known for their climatic and geological characteristics and for the quality and originality of the local winemaking traditions. They also must follow stricter production regulations than IGP wines. A DOC wine can be promoted to DOCG, if it has been a DOC for at least 10 years. In addition to fulfilling the requisites for DOC wines (since that’s the category they come from), before commercialization DOCG wines must pass stricter analyses, including a tasting by a specifically appointed committee. DOCG wines have also demonstrated a superior commercial success. Currently (2014) there exist 332 DOCs and 73 DOCGs for a total of 405 DOPs.

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1 Abruzzo
Abruzzo produces one DOCG – Montepulciano d’Abruzzo Colline Teramane – and three DOC wines: Montepulciano d’Abruzzo, Controguerra and Trebbiano d’Abruzzo.

The region vineyards cover 33,252 hectares or 82,166 acres.; yearly wine production is 4,184,000 hectoliters or 110,541,611 gallons of which 17.6% isDOC.

2 Aosta Valley
In this small region in the Western Alps along the French border, the grapes are grown up 800 meters above sea level. The Valle d’Aosta DOC zone includes seven sub-zones.

Vineyards cover 635 hectares, or 1,569 acres; yearly wine production is 22,000 hectoliters, or 581,241 gallons; 10% white, 90% red; 22.8% is DOC.

3 Apulia
Apulia economy is based mainly on wine production and counts 25 DOCs, including Aleatico di Puglia, Cacc’e Mmitte di Lucera, Primitivo di Manduria, Salice Salentino and Rosso di Cerignola among others.

Vineyards cover 107,715 hectares or 263,693 acres; yearly wine production is 7,236,000 hectoliters or 191,175,693 gallons30% white, 70% red; 3.8% isDOC.

4 Basilicata
Basilicata produces only one DOC wine, the Aglianico del Vulture.

The region is 9,992 Km2 or 6,205 square miles, vineyards cover 10,848 hectares or 26,825 acres; yearly wine production is 481,000 hectoliters or 12,708,058 gallons; 27% white, 73%red; 2.4% isDOC.

5 Calabria
Calabria produces 12 DOCs including Bivongi, Ciró,Greco di Bianco, Pollino and Verbicaro among others.

The region vineyards cover 24,339 hectares or 60,142 acres; yearly wine production is 753,000 hectoliters or 19,894,319 gallons; 9% white, 91% red or sosé; 2.4% is DOC.

6 Campania
Campania produces one DOCG wine – Taurasi – and 19 DOCs including Aglianico del Taburno or Taburno, Campi Flegrei, Cilento, Fiano di Avellino and Vesuvio among others.

The region vineyards cover 41,129 hectares or 101,630 acres; yearly wine production is 1.971,000 hectoliters or 52,073,976 gallons; 36% white, 64% red; 2.8% is DOC.

7 Emilia – Romagna
Emilia–Romagna produces one DOCG wine – Albana di Romagna – and 18 DOCs, including three kind of Lambrusco – di Sorbara, Grasparossa di Castelvetroand Salamino di Santa Croce – in addition to Sangiovese di Romagna, Colli Bolognesi Pignolettoand Bosco Eliceo among others.

The region vineyards cover 58,237 hectares or 143,904 acres; yearly wine production is 4,733,000 hectoliters or 125,046,235 gallons; 43% white, 57% red; 21.4% is DOC.

8 Friuli – Venezia Giulia
Friuli–Venezia Giulia produces one DOCG wine –Ramandolo – and 9 DOCs including Colli Orientali del Friuli, Friuli Aquileia, Collio Goriziano or Collio andLison – Pramaggiore among others.

The region vineyards cover 18,704 hectares or 46,218 acres; yearly wine production is 1,018,000 hectoliters or 26,895,640 gallons; 52% white, 48% red; 60.5% is DOC.

9 Latium
Lazio produces 25 DOCs including Castelli Romani, Colli Albani, Montecompatri-Colonna, Est! Est! Est! di Montefiascone and Velletri among others.

The region vineyards cover 47.884 hectares or 118,321 acres; yearly wine production is 2,940,000 hectoliters or 77,675,033 gallons; 84% white, 16% red; 6.5% is DOC.

10 Liguria
Liguria produces 7 DOCs: Cinque Terre or Cinque Terre Schiacchetrà, Colli di Luni, Colline di Levanto, Golfo del Tigullio, Riviera Ligure di Ponente, Rossese di Dolceacqua or Dolceacqua and Val Polcevera.

The region vineyards cover 4,837 hectares or 11,952 acres; yearly wine production is 165,000 hectoliters or 4,359,313 gallons; 66% white, 34% red; 13.9% is DOC.

Wine-Map-wine-folly

11 Lombardy
Lombardy produces two DOCGs wines – Franciacortaand Valtellina Superiore – and 15 DOCs includingGarda Classico, Oltrepó Pavese, Cellatica and Botticino among others.

The region vineyards cover 26,951 hectares or 66,593 acres; yearly wine production is 1,665,000 hectoliters or 43,989,432 gallons; 38% white, 62% red; 47.3% is DOC.

12 Marches
Marche produces 12 DOCs including Bianchello del Metauro, Verdicchio dei Castelli di Jesi, Rosso Cònero, Lacrima di Morro or Lacrima di Morro d’Alba and Falerio dei Colli Ascolani among others.

The region is 9,694 Km2 or 4,330 square miles, vineyards cover 24,590 hectares or 60,762 acres; yearly wine production is 1,815,000 hectoliters or 47,957,443 gallons; 62% white, 38% red; 19.6% isDOC.

13 Molise
Molise produces only three DOC wines: Biferno, Molise or del Molise and Pentro di Isernia.

The region is 4,438 Km2 or 2,756 square miles, vineyards cover 7,650 hectares or 18,903 acres; yearly wine production is 360,000 hectoliters or 9,511,228 gallons of which 3.9% is DOC.

14 Piedmont
Piedmont produces seven DOCGs wines – Asti, Barbaresco, Barolo, Brachetto d’Acqui or Acqui, Gavi o Cortese di Gavi, Gattinara and Ghemme – and 44DOCs including three Barbera – d’Alba, d’Asti and del Monferrato – two Freisa – d’Asti and di Chieri, seven Dolcetto, Erbaluce di Caluso o Caluso and Roero among many others.

The region vineyards cover 57,487 hectares or 142,050 acres; yearly wine production is 3,405,000 hectoliters or 89,960,369 gallons; 30% white, 70% red; 55.8% is DOC.

15 Sardinia 
Sardinia produces one DOCG – Vermentino di Gallura– and 19 DOC wines including two Malvasia – di Bosa and di Cagliari – three Moscato – di Sorso-Sennori, di Cagliari and di Sardegna – Vernaccia di Oristano, Cannonau di Sardegna, Nuragus di Cagliariand , Carignano del Sulcis and Mandrolisai among others.

The region vineyards cover 43,331 hectares or 107,070 acres; yearly wine production is 1,062,000 hectoliters or 28,058.124 gallons; 43% white, 57% red; 15.6% is DOC.

16 Sicily 
Sicily produces 19 DOCs including four Moscato – di Noto Naturale or di Noto, di Pantelleria Naturale or di Pantelleria, di Passito di Pantelleria or Passito di Pantelleria and di Siracusa – Marsala, Cerasuolo di Vittoria, Malvasia delle Lipari and Sambuca di Sicilia among others.

The region vineyards cover 133,518 hectares or 329,923 acres; yearly wine production is 8,073,000 hectoliters or 213,000,000 gallons of which 2.1% is DOC.

17 Trentino – Alto Adige
Trentino-Alto Adige produces 8 DOCs including Alto Adige or Südtirol which has six subzones, Valdadige or Etschtaler, Teroldego Rotaliano, Casteller and Lago di Caldaro o Caldaro among others.

The region vineyards cover 12,810 hectares or 31,653 acres; yearly wine production is 953,000 hectoliters or 25,178,335 gallons; 45% white, 55% red; 79.1% is DOC.

18 Tuscany
Here they say that grapes preceded mankind …

Tuscany produces seven DOCGs wines – Chianti which includes seven subzones, Chianti Classico, Brunello di Montalcino, Carmignano, Vernaccia di San Gimignano and Vino Nobile di Montepulciano – and 44 DOCs including Bolgheri or Bolgheri Sassicaia, Valdichiana, Bianco della Valdinievole and Ansonica Costa dell’Argentario among many others.

The region vineyards cover 63,633 hectares or 157,237 acres; yearly wine production is 2,156,000 hectoliters or 56,961,690 gallons; 30% white, 70% red; 55.5% is DOC.

19 Umbria
Umbria produces two DOCGs wines – Montefalco Sagrantino and Torgiano Rosso Riserva – and 11DOCs including Rosso Orvietano or Orvietano Rosso, Colli del Trasimeno or Trasimeno, Assisi, and Colli Altotiberini among others.

The region vineyards cover 16,503 hectares or 40,779 acres; yearly wine production is 740,000 hectoliters or 19,550,858 gallons; 58% white, 42% red; 30.5% is DOC.

20 Veneto
Veneto produces two DOCGs wines – Recioto di Soave and Bardolino – and 11 DOCs including Soave, Valpolicella o Recioto della Valpolicella, Lessini Durello, Bianco di Custoza and Prosecco di Conegliano Valdobbiadene among others.

The region vineyards cover 73,314 hectares or 186,101 acres; yearly wine production is 6,785,000 hectoliters or 179,260,237 gallons; 55.4% white, 44.6% red; 29.1% is DOC.

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Vendemmia

While the majority of tourists prefer to visit Italy during the summer months, for wine lovers September and October is the time the magic happens. The vendemmia – Italian for grape harvest – takes place every year during these months (the exact dates vary between vineyards, depending on the weather and the grapes reaching their peak of ripeness). During the vendemmia, wine festivals take place across Italy, though Tuscany remains the home of winemaking. The Festa dell’uva in Impruneta is the oldest and most revered festival in Italy. Featuring local wine tasting, fresh local produce, music, dancing and parades, it is their biggest event of the year. The Italian grape harvest is underway as you read this, with grower organizations promising less quantity but more quality from the 2014 vintage.

The first grapes were picked in Franciacorta in Lombardy last week, 10 days earlier than in 2013, despite variable weather in the lead-up to harvest. Sicily also started picking around the same time. The total Italian harvest is expected to be smaller than last year’s bumper crop, which yielded 49 million liters of wine, according to Wine-Searcher.

What To Serve With Italian Wine?

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Homemade Ricotta & Spinach Filled Ravioli

Ingredients

Filling:

  • 3/4 cup whole-milk ricotta cheese
  • 1/2 pound fresh spinach, chopped
  • 1 egg
  • 1/2 cup Parmigiano-Reggiano cheese
  • A pinch freshly grated nutmeg

Sauce:

  • 2 tablespoons extra virgin olive oil
  • 1 chopped shallot
  • 4 ounces lean ground beef
  • 4 ounces lean ground pork
  • 4 ounces sweet Italian sausage
  • 1/2 cup red wine
  • 1/2 cup beef  broth
  • 1 (28-ounce) can Italian crushed tomatoes
  • A pinch of fresh sage, rosemary and 2 bay leaves
  • Salt and pepper

Dough:

  • 2 cups All-Purpose flour
  • 3 eggs
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Directions

The filling:

In a large bowl, combine the spinach, ricotta, one egg, half of the Parmigiano, some grated nutmeg, salt and pepper. Mix well. Refrigerate until reading to make the ravioli.

The sauce:

Heat a skillet over low heat; add the olive oil and then the shallot. Stir for 2 minutes, then add the herbs, meat and sausage—breaking up the sausage with a wooden spoon. Raise the flame to medium-high and cook for 5 minutes or until the meat is cooked through. Add the wine and season with salt and pepper. Cover and continue to cook on a low flame. Add broth to keep the mixture moist. Cook for 1 1/2 hours, stirring often. Add the crushed tomatoes and continue to simmer for another 30 minutes.

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The dough:

Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Or you can mix the ingredients in the food processor.

Wrap the ball in plastic wrap and let rest 30 minutes.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at the widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.

Cut two long rectangular strips of equal size, a little more than 3 inches wide. (Keep the rest of the dough covered with plastic wrap or a damp kitchen towel.) Spoon a generous amount of filling every 2 to 3 inches along the dough. Place the other sheet on top and press it lightly all along the edges. Using the wheel cutter, first trim off the four sides of the rectangle; then cut out each square. Seal each one well with your fingers or a fork. Lay them on a tray with some semolina flour on the bottom to avoid sticking.

Continue this procedure, preparing as many ravioli as you can, balancing the amount of filling with the remaining dough.

To cook:

In a large pot, bring a gallon of water to boil; add a half handful of salt and then add the ravioli one by one. Stir them very gently and cook for 8 minutes. Drain them with a colander or a sieve and then place them in a warm pasta bowl, alternating them with the hot meat sauce and Parmigiano cheese.


Frasassi

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The Frasassi Caves are a remarkable cave system in the province of Ancona, Marche. They are one of the largest known cave systems in Europe and they have an impressive array of stalactites and stalagmites spread along 19 miles of accessible caverns. Inside the caves, natural sculptures have formed for over 190 million years. The water flowing on the limestone dissolved small quantities of limestone that fell to the ground. Over time, these deposits form stalagmites (columns that grow upward from the lower part) and stalactites (columns that grow down from the ceiling). They are among the most famous show caves in Italy. Show caves are caves that are managed by a government or commercial organization and made accessible to the general public, usually for an entrance fee. Unlike wild caves, they typically possess such features, as constructed trails, guided tours, lighting and regular touring hours.

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In 1948, Mario Marchetti, Paolo Beer and Carlo Pegorari, members of a speleological group (scientists who study caves) discovered the entry of the Cave of the River. In 1966, a member of the Fabriano Speleological Group, Maurizio Borioni, discovered an extension that was one kilometer long inside the River Cave. Five years later, in July 1971, a new discovery took place. This time a group of young men found a narrow opening in the River Cave where a strong air stream came out. The men were Armando Antonucci, Mauro Coltorti, Mauro Brecciaroli, Mario Cotticelli, Massimo Mancinelli, Giampiero Rocchetti and Roberto Toccaceli. They worked for about one month to widen the narrow path and, the following  August, they passed through what would be later called “Strettoia del Tarlo” (Worm’s narrow path). The young men discovered a series of new caves, burrows, wells and striking tunnels, that also contained animal prints that had been preserved for thousands of years.

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The next discovery, the Cave of the Wind, took place on September 25, 1971, when Rolando Silvestri discovered a small entrance in the north slope of the mountain, Valley Montagna. Helped by some friends, he was able to open a passage from a small opening. His initial disappointment caused by the small discovery was followed by the hope for something bigger. He found success and in the small opening there were many openings and, after further excavation, they discovered a cave about 100 meters deep. Their problem, then, was how to get into the cave and reach the bottom. Eventually, with the right equipment, they lowered themselves into the cave, later called “Abyss Ancona”. Their lights illuminated the splendour and beauty of this discovery. The explorations of the speleological group increased and their goal was to find a connection between the two caves, which they believed existed. Two months later, on December 8th, speleologists found a path between the Cave of the River and the Cave of the Wind and named it, Fabriano Conduit.

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Frasassi1The two huge caves were a labyrinth of underground rooms that followed one another for more than thirteen kilometers. At the time, only speleologists with the right equipment could explore this wonderful underground world. Late in 1972, the local government built an artificial tunnel 200 meters long between the two caves. The opening took place on September 1st, 1974 and since then many tourists have been able to visit these caves and appreciate the beauty of nature.

There are several possible routes inside the caves. The first one is the tourist route where you will be accompanied by professional guides. It is an organized underground route, easily accessible by everyone. It covers 1.5 kms and it lasts over 70 minutes. The second route, called the adventure route, is more difficult than the tourist route. The Frasassi Authority provides for two adventure routes of different difficulty levels: the blue route (lasting about two hours) and the red one route (about 3 hours long). Equipment is provided by the Authority and you navigate the paths on your own.

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The Cave of the Wind, also the largest cave in Europe, became well-known to the Italian public after being used in an unusual TV reality program, which involved seeing how well people got on when shut in a cave together for a long time. The region around the Frasassi Caves is a mix of quiet hill villages and very attractive scenery, including the Gola della Rossa Nature Park, which is also well worth exploring.

The Cuisine of Anacona, Marche Region

The influence of the neighboring regions, can be seen in the popularity of fresh egg pasta and oven-baked pasta dishes in Marche. Vincisgrassi is a regional favorite, a baked-lasagna stuffed with chicken livers.

You will also find a variety of soups, such as Minestra di lumachelle made with eggs, cheese and bread crumb pasta, similar to Passatelli. Tripe soup, or minestra di trippa, is also a regional specialty and is served with a battuto topping (lard pounded together with herbs). Along the coast, soup consumption continues but it takes the form of brodetto or fish soup. Brodetti are prepared with all types of fish and various other ingredients like vinegar, flour, garlic and saffron.

There are also a number of special, regional preparations such as porchetta, a combination of spices and cured pork and called potacchio, if cooked with white wine, tomato, lemon juice and spices, alla marinara, if stewed in tomato sauce or, if baked, gratinati al forno.

People from Marche are also meat-lovers and will eat everything from pigeon to lamb. Piolotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is a spit-roasted whole, boneless pig that has been stuffed with herbs. Milk-fed veal, on the other hand, is often cooked in Chianti wine.

Among the regional salumi is Prosciutto di Carpegna DOP seasoned with juniper, is well-known. There are also soppresse, salsicce, sausages and a particular salume called Ciauscolo, which has the consistency of a pate seasoned with garlic, thyme and fennel.

Some of the best cheeses made in Marche are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slattato and herb-flavored sheep’s milk cheeses. For a special treat, look for Olive Ascolane (plump olives are stuffed with meat, dipped in egg and breadcrumbs and then fried).

Desserts in Marche are generally made using popular ingredients. Cicerchiata is a dessert made from yeast dough, shaped into balls, fried and covered with honey. Becciate are made with raisins and pine nuts. Adventurous eaters could try Migliaccio, a dessert made with pig’s blood, sugar and citrus peel. If Migliaccio is not your cup of tea, try Frusteri, a simple pastry made with sapa di mosto or cooked grape must.

One of the most well-known wines produced in Marche is Verdicchio, a white wine that pairs well with fish. The region is also famous for its Anisetta, aromatic liquor that smells and tastes like anise.

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Cozze al limone (Mussels with lemon)

The area is an ideal growing environment for mussels. As a result, mussels here are big and pulpy with a mellow sea flavor.

4 Servings

Ingredients

  • 3 lbs mussels
  • 2 cloves of garlic
  • 2 teaspoons extra-virgin olive oil
  • 2 lemons, cut into thin slices
  • Several sprigs of parsley;
  • 1 dried red chili pepper
  • Salt and pepper

Directions

Clean and scrape the mussels under running water. Place them into a big, deep bowl filled with cold water and throw away any mussels that float.

10 minutes before serving, pour the olive oil into a large pan with a high rim. Add the garlic and the sprigs of parsley roughly chopped, the chili pepper broken into pieces and a little salt and pepper.

Drain the mussels and put them in the pan alternating with the slices of lemon.

Cook over a high heat until all the mussels open. Shake the pan from time to time.

Serve the mussels with their cooking liquid and some slices of toasted crusty Italian bread.

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Vincisgrassi – Special Lasagna

A dish from the Marches with an odd name. Vincisgrassi is the Italianization of the name of the Austrian general, Prince Windischgratz, who was commander of the Austrian Forces stationed in the Marches. The dish was allegedly created for the prince by a local chef.

For the lasagna sauce

  • 1 tablespoon butter
  • 2 oz prosciutto, chopped
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 9 oz fresh chicken livers, cleaned and cut into small pieces
  • 1/3 cup dry white wine
  • 1 tablespoon tomato paste dissolved in 1/2 cup warm beef or chicken stock
  • 9 oz calf’s brain and sweetbreads, cleaned
  • 1 thick slice of lemon
  • Salt
  • 2/3 oz dried porcini
  • 4 oz cultivated mushrooms
  • 1 garlic clove, squashed
  • 2 tablespoons olive oil
  • 1/2 cup whole milk
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper

For the Lasagna

  • 1 lb lasagna noodles
  • Salt
  • Béchamel Sauce made with 1/4 cup butter, 1/3 cup flour, 4 cups whole milk, salt and freshly ground white pepper
  • 2 tablespoons butter
  • 1/2 cup freshly grated Parmesan cheese

Directions

Melt the 1 tablespoon of butter in a saucepan over medium heat and saute the chicken livers and the prosciutto for 1 minute, stirring constantly. Add the onion and carrot and brown the vegetables.Pour the white wine over the mixture and cook until it has evaporated. Add the tomato paste dissolved in the stock, mix well and bring the sauce to the boil. Lower the heat and simmer very gently for 1 hour.

Simmer the brain and sweetbreads in water with the lemon for 5 minutes. Drain and refresh. Meanwhile, soak the dried porcini in 1/4 cup warm water for 20 minutes. Drain, reserving the liquid. Clean and slice the fresh mushrooms. Sauté them with the garlic in the olive oil for 5 minutes. Remove the garlic and discard.

Strain the porcini liquid through a sieve lined with cheesecloth or paper towels. Slice the porcini and put them, together with the fresh mushrooms and the porcini liquid, into the chicken liver sauce after the sauce has been cooking for 1 hour. Cut the brain and sweetbreads into small pieces and add to the chicken liver sauce with the milk, nutmeg and cinnamon. cook for another 30 minutes.

Make the béchamel sauce and cover it with plastic wrap to prevent a skin forming.

Butter a lasagna pan 11 x 8 inches. Cook 3 or 4 lasagna noodles at a time in plenty of salted boiling water  Place on kitchen towels until ready to make the lasagna

Spread 3 tablespoons béchamel over the bottom of the pan and then cover with a layer of noodles. Cover with 4 tablespoons of the chicken liver and mushroom sauce and the same amount of béchamel. Cover with another layer of noodles and repeat until all the ingredients are used up, finishing with a layer of lasagna noodles and béchamel.

Refrigerate for at least 4 hours, so that all the flavors will combine. Remove from the refrigerator and allow the lasagna to return to room temperature.Preheat the oven to 400 degrees F.

Bake for about 30 minutes or until hot in the center.

Melt the butter and pour over the vincisgrassi as soon as it is removed from the oven. Sprinkle with the Parmesan and let stand 5 minutes before serving.

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Fried Sweet Ravioli with Ricotta

For the Dough:

  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • Pinch of salt
  • 1 stick (8 oz) butter (softened)
  • 1 cup whole milk
  • 1/2 teaspoon vanilla
  • 1 egg yolk, beaten (reserve the white for sealing)
  • Oil for frying

For the Filling:

  • 2 cups ricotta
  • 2 ounces mini dark chocolate chips
  • 1/2 teaspoon vanilla
  • Zest of 1 lemon
  • 1/2 teaspoon cinnamon (plus more to garnish)
  • 3/4 cup powdered sugar (plus more to garnish)

Directions

In a sieve lined with cheesecloth, strain the liquids from ricotta for a few hours in the refrigerator.

In a measuring cup, mix the milk, vanilla and egg yolk and set aside

Prepare the dough by mixing flour, sugar and salt in a large bowl, add the soft butter in pieces. Start working in the butter with your hands, then slowly add the milk mixture. Knead dough for 10 minutes on a lightly floured surface. Wrap in plastic wrap and set aside for 1 to 2 hours to rest in a cool place (though not in the refrigerator.)

Prepare the filling by mixing all ingredients with a spoon in medium bowl.Refrigerate until ready to use.

Heat the oil about 4 to 5 inches deep in a heavy bottomed pot or Dutch Oven to 350-370 degrees F.

Cut the dough into 4 equal sized pieces. Flour the work surface and roll out each section 1/8 th inch thick and large enough to cut out four ravioli with a 5 inch round pastry/biscuit cutter.

Place 1 tablespoon filling, on each ravioli circle and use the egg white to brush the edges of the circle. Fold ravioli in half; press with a fork to seal.

Place 2 to 3 ravioli in hot oil at a time and fry until golden brown. Place on paper towels to cool and sprinkle powder sugar on both sides once cooled slightly. Serve slightly warm garnished with additional powdered sugar and cinnamon.


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A health food for some, a gourmet food to others and a scary little fish for still others.

This tiny little fish swims in schools throughout most of the world’s oceans. Most become food for bigger fish, but sea-going cultures all over the world consume these tiny creatures and have incorporated them into their respective cuisines. This fish is a small, warm water relative of the herring, a Northern European staple, and just as the peoples of the north salted their herring to preserve them, the anchovy has long been salted by fishermen and packers in the Mediterranean where it is a staple. While they were usually consumed fresh and either grilled or marinated, they always preserved some of their catch for later use. Before the advent of canning and refrigeration, salt was the predominant way to preserve them. Salting anchovies changes both their taste and texture. Although Europeans seem to prefer buying whole salted anchovies from their local market, salted anchovies show up in the US mainly in the form of small flat or rolled fillets packed with olive oil – like sardines. Salt-packed anchovies are sold as whole fish with heads removed; while oil packed anchovies are sold de-boned or in pieces. Oil packed fillets are ready to use, while salt packed anchovies must be de-boned and soaked to remove the excess salt.

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After rinsing, salt-packed anchovies have a deep flavor with less saltiness; while oil packed anchovies are saltier due to being preserved in olive oil. In most cases they can be used interchangeably in recipes. Salt-packed anchovies can be stored covered in the refrigerator, where they will keep almost indefinitely. Salt-packed anchovies must be soaked prior for use in a recipe. There are three commonly used soaking liquids: cold water, milk or a combination of cold water and dry white wine. Whatever liquid you choose, use enough to completely cover the anchovies and soak them for approximately 30 minutes. (Many people will change the liquid after about 15 minutes.) You can soak the salt-packed anchovies before or after removing the backbone.

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Anchovy paste can make an acceptable substitute for anchovies in some recipes. (Use ½ teaspoon for every anchovy called for.) Anchovies can be used in recipes as a seasoning ingredient rather than as the main ingredient. Many recipes call for one or two mashed or minced fillets that disappear into the sauce as it is cooked. There are well-known recipes where the anchovy is the main ingredient For example, in an anchovy and garlic paste that is used to spread on slices of crostini or in Bagna Cauda, an anchovy and garlic dip, that is traditional in Northern Italy. The Italian cuisines of Campania, Calabria, and Sicily often rely on anchovies for pasta dishes, such as, Spaghetti con Acciughe that includes anchovies, olive oil, garlic, red pepper flakes and bread crumbs. Anchovies are often minced or mashed into vinaigrettes to season vegetables and salads.

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Bagna Cauda Pot

Consider the health benefits of anchovies:

  • Anchovies are high in Omega-3 polyunsaturated fatty acids, which can help lower cholesterol and reduce the risk of heart disease.
  • Anchovies are also a good source of essential vitamins and minerals, such as Vitamin E, Vitamin D, Calcium and Selenium.
  • Anchovies are an excellent source of protein – delivering 9 grams of protein for only five anchovies.
  • Due to their size and short life span, Anchovies contain lower levels of heavy metals (mercury, lead, cadmium and arsenic,) and other environmental toxins – especially when compared to tuna and other larger fish.

Equivalents:

2 oz Anchovy paste = 4 tablespoons = 1/4 cup

2 oz Anchovy fillets in oil = 50g = 8 to 12 Anchovies in oil = 12 drained

1 ½ oz Anchovies, drained = 40g = 8 to 10 Anchovies

1/2 teaspoon Anchovy paste = 1 Anchovy fillet

Once a tin or jar of anchovies is opened, you can store the anchovies in the refrigerator (discard the tin and store them in a sealed container) for up to two months: just make sure the fillets are covered in oil during that time to keep them fresh.

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Here are some recipes where you can incorporate this tiny fish into your cooking. I prefer to purchase anchovy fillets packed in extra-virgin olive oil.

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Bagna Cauda

Serves 6

Bagna Cauda is the Italian version of fondue. Raw vegetable pieces are dipped into the hot, garlicky, anchovy-flavored oil until warm – and then eaten, catching every little garlicky drip on a fresh piece of Italian bread. It helps to have a Bagna Cauda “pot”, but a fondue dish with the Sterno flame underneath works — as does an electric wok on low.

Ingredients

  • 3/4 cup extra virgin olive oil
  • 4 tablespoons unsalted butter
  • 12 olive oil packed anchovy fillets, minced
  • 6 large garlic cloves – peeled and minced
  • Cubed raw vegetables for dipping: sweet peppers, fennel, cauliflower, endive and zucchini
  • Italian bread – sliced

Directions

Place the olive oil, garlic and anchovies in a skillet over low heat. Stir until the anchovies have “melted” and the mixture looks thickened. Whisk in the butter until melted, then remove the skillet from the heat and whisk again until creamy looking. Pour into a dish that can stay heated at the table — like a fondue pot, Bagna Cauda pot, or electric skillet or wok.

To serve: Dip vegetable pieces into the hot oil for a few minutes and use a bread slice to absorb the dripping oil on the way to your mouth.

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Tuna Stuffed Roasted Peppers

Serves 6

Ingredients

  • One 12 oz jar of roasted peppers, drained
  • Two 6-ounce cans Italian tuna packed in olive oil, undrained
  • 1 tablespoon lemon juice
  • 1 tablespoon capers, rinsed and finely chopped
  • 2 anchovy fillets, finely chopped
  • Freshly ground pepper, to taste
  • 1/4 cup balsamic vinegar, optional
  • Chopped flat leaf parsley for garnish

Directions

Cut the peppers into 2-inches wide strips.

Combine tuna, lemon juice, capers and anchovies in a medium bowl.

Lay the pepper strip flat, inside facing up, and put a tablespoon of the tuna stuffing at one end.

Tightly roll up the pepper strip. Place the pepper roll-ups on a serving platter.

Grind some black pepper over the stuffed peppers and drizzle with balsamic vinegar, if using. Sprinkle with chopped parsley.

Serve slightly chilled or at room temperature.

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Spaghetti con Acciughe

A classic Neapolitan dish.

Serves 6-8

Ingredients

  • 1 pound Spaghetti or Bucatini Pasta
  • 12 anchovies
  • 1/2 cup extra virgin olive oil
  • 6 large garlic cloves, minced
  • Big pinch of hot, red pepper flakes or to taste
  • 2 tablespoons flat-leaf parsley, minced
  • 3/4 cup fresh bread crumbs, toasted

Directions

Mince 6 of the anchovies and chop the remaining six coarsely. Set aside.

Cook pasta in plenty of salted boiling water until “al dente” – about 10 minutes.

While pasta is boiling, put olive oil, garlic, minced anchovies and chili flakes in a deep-sided frying pan or pot and saute over low heat until the anchovies are “dissolved.” Stir in the parsley and remaining anchovies and turn off the heat.

Drain the pasta, reserving 1 cup of the cooking water. Transfer pasta into the pan containing the anchovy sauce and toss until pasta is well coated. Add some reserved cooking water if the pasta seems dry. Put 2 tablespoons of bread crumbs aside. Add remaining bread crumbs to the pasta and toss again.

Sprinkle remaining breadcrumbs on top ot the pasta before serving.

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Tomato Salad with Anchovy & Roasted Garlic Vinaigrette

Ingredients

  • 1 head garlic
  • 4 anchovies, chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup extra-virgin olive oil
  • Salt and pepper
  • Tomatoes, sliced

Directions

Halve the head of garlic crosswise and wrap them in foil, cut side up. Roast in a 450°F oven until tender, about 45 minutes. Let cool, then squeeze the cloves into a medium bowl. Add the anchovies and mash them with a fork into a paste.

Whisk in chopped parsley, vinegar, fresh lemon juice, Dijon mustard, sugar and crushed red pepper flakes. Add the extra-virgin olive oil and whisk until combined. Season with salt and pepper. Serve over tomato slices.

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Italian Fish Stew with Anchovy Pesto

Stew

  • 1 lb cod fillets or other firm white fish fillets
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 celery stalk, sliced thin
  • 1 28 oz container Italian plum tomatoes, chopped
  • 1 tablespoon tomato paste
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped parsley
  • 1 bay leaf
  • 1/2 cup of dry white wine
  • Salt and pepper to taste
  • 8 mussels
  • 8 shrimp

Pesto

  • 6 anchovy fillets, chopped
  • 1 tablespoons chopped fresh parsley
  • 1 clove of garlic, chopped
  • 1 tablespoon olive oil
  • Freshly ground black pepper

Directions

Mix the chopped plum tomatoes, tomato paste and herbs together in a mixing bowl. Set aside.

Rinse and dry the fish on paper towels and cut into 1 inch chunks.

In a large saucepan over medium heat, warm the olive oil and saute the onion, garlic and celery until soft.  Reduce the temperature to low and add the fish and the tomato mixture to the saucepan.  Add salt and pepper to taste and the wine.

Cook uncovered for 30 minutes or until the fish is just cooked and the liquid has reduced to a thick soupy consistency.

Add the mussels and shrimp and cook until the mussels open. Discard any that do not open.

Pound together the pesto ingredients with a pestle & mortar or process in a food processor to make a rough paste.

Remove the bay leaf and serve the fish stew in shallow bowls, topped with a tablespoon of the pesto.

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Lamb Chops With Anchovies, Capers and Sage

3 servings

Ingredients

  • 6 rib lamb chops (1 1/2 pounds)
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 anchovy fillets
  • 3 tablespoons drained capers
  • 15 sage leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 2 garlic cloves, finely chopped
  • Lemon wedges, for serving.

Directions

Pat the lamb chops dry with paper towels. Season them with salt and pepper and let rest for 15 minutes.

Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.

Arrange the lamb chops in the skillet and cook, without moving them, until brown, about 3 minutes. Turn them over, and add the sage leaves and red pepper flakes into the pan. Cook until the lamb reaches the desired doneness, about 2 minutes for medium-rare.

Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.

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Figs Stuffed with Anchovy Tapenade

Ingredients

  • 15 oil-cured black olives, pitted
  • 2 teaspoons capers
  • 1 anchovy fillet
  • 1 teaspoon fresh thyme or 1/4 teaspoon dried
  • 2 teaspoons olive oil
  • 12 ripe, small Mission figs

Directions

Puree olives, capers, anchovy, thyme, and olive oil together in a food processor or chop by hand.

Make a slit in the side of each fig and spoon about 1/2 teaspoon of tapenade into the fig. Pinch opening closed. Allow 3 figs per person.

 



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