Healthy Italian Cooking at Home

Category Archives: potatoes

Samsung

The Province of Campobasso is a province in the Molise region of Italy and is situated in eastern Italy on the Adriatic coast. It is bordered in the north by Abruzzo, in the southeast by Apulia and in the south by Campania. The terrain is varied and extends from the mountainous Apennines, down through hills, lakes and inland rivers to the Adriatic coast.

campobasso6

The province’s mountains offer beautiful views and the forests are a natural habitat for a wide range of wildlife, including wolves and rare birds of prey. The province is also known as the perfect location for mountain climbing and for exploring a network of caves that have been carved into the limestone. Among the province’s most renowned places is Campitello Matese, part of the Municipality of San Massimo and a leading ski resort with outstanding courses and modern lifts.

campobasso8

Campobasso boasts two nature reserves, the LIPU Oasis in Casacalenda and the WWF Oasis of Guardiaregia-Campochiaro. Those who love the seaside will appreciate the 24 miles of Adriatic coastline with its host of resorts.

campobasso7

Beans, potatoes, grapes and olives are primary crops of the region. Durum wheat is also important to the region, so pastas are both hearty and abundant. Polenta dishes are common throughout the region. Because animals have been generally raised for sale, recipes are often vegetarian or use very small amounts of meat. Most dishes are prepared simply and use few ingredients.

Campobasso kitchen

Campobasso kitchen

Appetizers include soups made with legumes grown in the area, such as lentils, pearl barley and beans, especially fava.

Caponata is the dish that best characterizes Campobasso’s cuisine. It is made with wheat (tarallo) dampened with water and vinegar and flavored with tomatoes, celery, peppers, anchovies, black olives and boiled eggs.

Crioli con le noci is another specialty, dried cod cooked with chopped nuts, as is tacozze e fagioli, homemade pasta sauce with beans and pork rind.

Campobasso is also home to delicious sausages and cured meats: capicola or seasoned pork, ciccioli pork rinds, ham, pork sausage, salami, torcinelli (roulade, essentially of the “rest of the pig”), and pork belly.

The area’s woodlands are ideal for producing a variety of mushrooms, among them porcini, field mushrooms, gallinaccio and, of course, the renowned truffle.

Cheeses include caciocavallo, burrino, mozzarella and pecorino. Among the province’s most famous wines are Biferno (white, red and rosé) and Moscato.

campobasso1

Bread with Broccoli Rabe

Serves 4

Ingredients

  • 14 oz (400g) stale durum wheat bread
  • 2 tablespoons extra virgin olive oil
  • 2 ¼ lbs (1000 g) rapini or broccoli rabe
  • Pinch salt
  • Black pepper or chili pepper

Directions

Slice the bread into ¼ inch (0.5 cm) thick slices.

Wash and clean the broccoli rabe.

Boil for 3 minutes in water to cover, add the bread and drain immediately.

Arrange the bread in layers along with the broccoli rabe. Dress with extra virgin olive oil and sprinkle with salt and pepper (or red chili flakes).

campobasso2

Bean Soup

12 servings

Ingredients

  • 1 ham bone
  • 1 cup bite-sized ham pieces
  • 2 large onions, halved
  • 1 whole large garlic, skinned and cloves smashed with the side of knife
  • Fresh or dried basil or both (to taste)
  • 5 large bay leaves
  • 5 large carrots, sliced
  • 2 whole celery stalks and 4 stalks sliced
  • 3 medium potatoes, cubed
  • 3 tablespoons tomato paste
  • 1 lb dried navy or great northern beans, soaked overnight
  • 2 teaspoons baking soda
  • Salt & Pepper

Directions

Simmer in large soup pot approximately 1 1/2 hours: the ham bone with enough water to cover, onions, garlic, basil, bay leaves, 2 whole celery stalks, salt & pepper to taste.

Drain beans and place in a large pot covered with water by three inches. Add the baking soda. Simmer for 45 minutes, then drain and change the water. Simmer for 45 minutes. Add more water if necessary. When the beans are almost cooked add 1 teaspoon of salt, drain and set aside.

Strain the ham broth and discard the bone and vegetables. Add the broth to the cooked beans, ham pieces and all the remaining ingredients. Simmer for approximately one hour.

Season with salt and pepper.

campobasso5

Campobasso-style Tagliolini

Pork is preferred in the mountains, while the coastal areas are mainly characterized by seafood dishes.

4 servings

  • 10 ½ oz (300g) fresh egg pasta, Tagliolini
  • 3 oz (80g) ham, julienne or peeled medium shrimp
  • 1 hot chili pepper, minced
  • 1 bunch parsley
  • 1 ¾ oz (50g) olive oil
  • Salt and black pepper

Directions

Cook the pasta al dente and reserve some of the pasta cooking water. Drain

In a skillet, heat the oil and fry the chili with the onion. Cook at moderate heat till soft, stirring often with a wooden spoon.

Add the ham or the shrimp and heat it quickly.

Add a few tablespoons of the pasta cooking water, the minced parsley and a pinch of salt and freshly ground pepper.

Add the cooked pasta and mix well. Serve.

campobasso4

Old Style Ricotta Pie

2 pies

Ingredients

Pie Filling:

  • 12 eggs
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 3 pounds ricotta cheese

Sweet Crust:

  • 4 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 cup white sugar
  • 1/2 cup shortening plus 1 tablespoon shortening, chilled
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Directions

For the filling:

Beat the 12 eggs, the 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese. Set aside.

For the crust:

Combine the flour, baking powder and the 1 cup sugar together. Cut in the chilled shortening with a pastry blender until the mixture resembles coarse crumbs.

Mix in the 4 beaten eggs and 1 teaspoon vanilla extract.

Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.

Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish 9 inch pie plates.

Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough.

Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust.

Pour the ricotta filling evenly into the two pie crusts. Top each pie with 8 narrow strips of dough. Brush the top of the pie with milk. Place foil on the edge of the crust.

Bake in the preheated oven for 20 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more.

Cool completely on wire racks. Refrigerate until serving.

campobassomap


 

healthyeatingcover

How to get back on track:

Have Breakfast

Not only does it reset your body by getting your metabolism going, but it also helps you set the tone mentally for a regular eating day.

Hydrate

Water helps you feel full, so you won’t be as tempted to carry your overeating into the next day.

Squeeze in Some Exercise

It will make you  feel so much better.

Have a Filling Salad for Lunch

The water in the veggies will help hydrate you and keep you feeling full until dinner.

Cook Dinner at Home

Go for clean foods, like a piece of broiled fish with roasted veggies and a whole grain like quinoa or barley. They’ll give you the nutrients you need and you won’t be hungry.Choose lean cuts of meat and avoid oversized portions. A serving of protein should be no more than 3 ounces (85 grams) — or about the size of a deck of cards — and should take up no more than one-fourth of your plate. Vegetables and fruits should cover half your plate. Whole grains make up the rest. Try a few meatless meals each week for added health benefits.

A few really tasty recipes follow to get you started.

healthyeating1

Roasted Vegetable Crepes

Crepes:

  • 1 cup flour
  • 2/3 cup reduced-fat milk
  • 2/3 cup cold water
  • 3 eggs
  • 6 tablespoons melted butter, divided
  • 1/4 teaspoon salt

Filling:

  • 2 medium zucchini, cut into bite-size pieces (about 2 cups)
  • 1 green bell pepper, cored, seeded and cut into bite-size pieces (about 1 cup)
  • 1 medium sweet onion, coarsely chopped (about 3/4 cup)
  • 2 cups grape tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon dried thyme
  • Coarsely ground black pepper
  • 5 ounces softened reduced fat cream cheese

Directions

To prepare the crepes:

Place flour in a medium bowl. Gradually whisk in milk and water until smooth. Whisk

in eggs, 3 tablespoons melted butter and salt. Let stand 10 minutes. (This allows the flour to absorb the liquid.)

Heat an 8 or 9 inch crepe pan over medium-high heat until hot. Lightly brush the pan with some of the remaining melted butter.

Pour 1/4 cup batter into the center of the pan. Quickly tilt in all directions. (Batter should lightly cover the bottom of the pan.) Cook 30 seconds. Lift edge with a spatula to check doneness. Shake and jerk the pan by its handle to loosen the crepe. Turn crepe over and  cook 15 to 20 seconds. Second side will be spotty brown.

Transfer to a wire rack to cool. Repeat with remaining batter and melted butter. Makes 10 crepes.

Preheat oven to 350 degrees F.

To prepare the filling:

Makes about 3 cups.

Place zucchini, bell pepper, onion and tomatoes in a large baking pan. Drizzle with olive oil. Add salt, thyme and pepper. Roast 30 minutes or until tender.

Spread 2 tablespoons of cream cheese on half of each crepe. Top with about 1/3 cup roasted vegetables. Fold in half, then in half again. Serve with a green salad.

healthyeating2

Winter Vegetable Stew 

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 large red onion, cut crosswise into 1/3 inch thick rounds
  • 3 medium carrots, cut into 1-inch pieces
  • 1 pound red skinned or yellow gold potatoes, scrubbed and cut into 1-inch pieces
  • 1 butternut squash (about 1 1/2 pounds), peeled and cut into 1 1/2 inch pieces
  • 1 acorn squash (about 1 1/2 pounds), peeled and cut into 1 1/2 inch pieces
  • 3 parsnips–peeled and quartered lengthwise
  • 4 cups vegetable broth
  • Salt and freshly ground pepper
  • 1/4 teaspoon marjoram
  • Flat leaf parsley for garnish

Directions

Preheat the oven to 400°F.

In a large nonreactive skillet, heat 1 tablespoon of the oil over moderately high heat. Add the onion and carrots and cook, stirring occasionally, until browned all over, about 10 minutes; transfer to a casserole dish.

Add another tablespoon of oil to the skillet. Add potatoes and butternut squash, and cook, stirring occasionally, until browned all over, about 10 minutes; transfer to the roasting pan. Repeat the cooking process using another tablespoon of oil and the acorn squash and parsnips.

Add the broth to the skillet and bring to a simmer over high heat, scraping up any browned bits. Pour the broth over the vegetables. Season with salt and pepper and add the marjoram. Cover and cook the vegetables in the oven for about 45 minutes, or until just tender when pierced. Increase the oven temperature to 450°F and cook, uncovered, for 5 minutes longer. Ladle into serving bowls and garnish with parsley. Serve with a slice of crusty country bread.

healthyeating3

Tomato, Zucchini and Eggplant Gratin

Ingredients

  • 1/2 medium eggplant, sliced crosswise 1/4 inch thick
  • 1 medium zucchini or yellow squash, sliced 1/4 inch thick
  • Kosher salt
  • 6 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced or mashed
  • One 14-ounce loaf Italian bread, crusts removed and sliced 1/2 inch thick
  • Freshly ground pepper
  • 1/2 cup torn basil leaves
  • 3 medium tomatoes, sliced 1/2 inch thick
  • 1 teaspoon thyme leaves
  • 1 cup grated Parmesan cheese

Directions

Preheat the oven to 400° F.

In a colander, toss the eggplant and zucchini with 1 teaspoon of kosher salt and let stand for 20 minutes. Drain well and gently squeeze out any excess liquid.

In a small bowl, stir the olive oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the garlic-infused oil.

Tear the bread into 2-inch pieces and line the bottom of the baking dish with the bread, fitting the pieces tightly together. Drizzle the bread with 2 tablespoons of the garlic oil and sprinkle the bread with half of the basil leaves.

In a medium bowl, toss the eggplant and zucchini with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper. Arrange the eggplant, zucchini and tomatoes over the bread, overlapping them as necessary. Sprinkle with the thyme leaves and Parmesan cheese and drizzle with the remaining garlic oil.

Bake the gratin for about 40 minutes, until the vegetables begin to brown and the bottom of the bread is golden brown. Remove the vegetable gratin from the oven and let stand until cooled slightly, about 10 minutes. Sprinkle with the remaining basil, cut into serving pieces.

healthyeating4

Italian Style Stuffed Peppers

4 servings

Directions

  • 4 medium bell peppers
  • 1/2 pound extra-lean ground beef or turkey
  • 1/2 cup chopped onion
  • 1 cup drained, canned whole Italian tomatoes
  • 1 cup cooked brown rice
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 cup soft bread crumbs
  • ¼ cup grated Parmesan cheese
  • Vegetable cooking spray
  • 1 cup homemade or store-bought tomato sauce

Directions

Preheat the oven to 350°F.

Slice off the stem end of peppers and remove and discard seeds and membranes. Submerge the peppers in a pan of boiling water and cook for 5 minutes; drain.

Brown ground beef and onion in a nonstick skillet over medium heat. Drain on paper towels.

Return meat mixture to the skillet. Add tomatoes, breaking them into pieces with a spoon, and cook until the liquid evaporates. Remove meat mixture from heat; stir in wild rice, Worcestershire sauce and Italian seasoning.

Spoon 1/2-cup portions of the mixture into the peppers; sprinkle evenly with breadcrumbs and cheese.

Place peppers in a baking dish coated with cooking spray. Bake for 20 minutes or until lightly browned. Spoon tomato sauce over peppers and return to oven until heated.

healthyeating5

Broccoli Swiss Quiche

6 servings

Easy Whole Wheat Pastry Crust

  • 1 cup whole wheat pastry flour
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 5 tablespoons vegetable oil
  • 2 tablespoons milk

Quiche Filling

  • 3 eggs
  • 1 cup broccoli, cooked and chopped
  • 1 1/2 cups Swiss cheese, shredded
  • 8 ounces reduced fat milk
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium tomato, sliced thin
  • 1/4 cup Parmesan cheese

Directions for making the crust:

Preheat oven to 400°F.

Into 8 or 9 inch Quiche pan or pie plate, stir together flour, sugar and salt. Combine the oil and milk in a measuring cup and pour over the flour mixture.

Mix with fork till all the flour is dampened.

Press dough evenly against the bottom and sides of the pie plate. Crimp edges.

Line the unpricked pastry shell with a double thickness of foil. Bake in the oven for 8 minutes. Remove the foil and bake for 4 to 5 minutes more or until the pastry is set and dry.

Remove the pie plate from the oven and set aside while you prepare the filling.

Reduce oven temperature to 350°F.

Directions for the Quiche Filling:

In a mixing bowl whip eggs with a wire whisk and stir in the broccoli, shredded Swiss cheese, milk, garlic, onion, salt and pepper; stir until blended.

Assembling the Quiche:

Pour into baked pastry crust. Place the tomato slices on top of Quiche mixture; sprinkle with Parmesan cheese.

Bake for 35 to 45 minutes or until Quiche tests done in center. Protect pastry crust with foil at the end of the cooking time to prevent over browning.

Cool on wire rack for 5 to 10 minutes before cutting.

opinion1


maindishcover

When it comes to holiday entertaining, you’ll want to serve your guests food that is not only delicious but also looks beautiful on the plate. However, you want to enjoy the holiday and not be stuck in the kitchen.

The recipes below are not complicated and some of the accents and flavorings can be prepared in advance. These special entrees can go in the oven and cook while you enjoy visiting with your company.

maindish3

Pork Loin with Orange Wine Sauce

8-10 servings

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1 (3-pound) boneless pork loin, trimmed of fat
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons olive oil
  • 1/2 cup finely chopped shallots
  • 2/3 cup dry white wine
  • 1 cup reduced sodium chicken broth
  • 1/4 cup fresh orange juice

Directions

Preheat the oven to 425°F.

Combine the salt, pepper and coriander and sprinkle first 3 ingredients over pork.

Combine parsley and the next 4 ingredients (through thyme); rub over the pork.

Heat oil in a large ovenproof skillet over medium-high heat. Add the pork to pan; cook 7 minutes, browning on all sides.

Place pork in the oven and bake for 35 minutes or until a thermometer registers 155° (slightly pink). Remove the pork to a cutting board. Cover loosely with foil; let stand 10 minutes.

Place  pan over medium heat. Add shallots to the pan; cook 2 minutes. Add wine, scraping pan to loosen browned bits; bring to a boil. Cook until mixture is reduced to 1/3 cup (about 3 minutes).

Add chicken broth and orange juice; cook until mixture is reduced to 3/4 cup (about 8 minutes). Serve sauce with pork.

maindish2

Baked Steak with Mushrooms

6 servings

Ingredients

  • 1 lb cremini mushrooms, sliced
  • 2 stalks celery, sliced thin
  • 1 lemon
  • 1 medium red onion, sliced thin
  • 2 tablespoons olive oil
  • Kosher salt and pepper
  • One 2-lb, 2-inch thick sirloin steak
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/4 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce

Directions

Heat oven to 400°F.

In a roasting pan, combine the mushrooms, celery, lemon, onion, oil and 1⁄4 teaspoon each salt and pepper. Mix well

Season the steak with 1⁄2 teaspoon each of salt and pepper, sprinkle the garlic over the steak and place on top of the vegetables.

In a small bowl, whisk together the ketchup, lemon juice and Worcestershire.

Spoon the ketchup mixture over the top of the steak and place the roasting pan in the oven.

Roast to the desired temperature. (125°F for medium-rare, 30 to 35 minutes.) Transfer the meat to a cutting board and let for rest at least 5 minutes before slicing.

maindish1

Chicken in White Wine Sauce

6 servings

Ingredients

  • 4 medium red-skin potatoes, quartered
  • 4 medium carrots, cut into 2-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1 onion, cut in eighths
  • 1 tablespoon olive oil
  • 3 pounds chicken thighs and/or drumsticks
  • 1 tablespoon snipped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour

Directions

Preheat oven to 425°F.

Heat oil in a Dutch oven or other heavy-lidded pot over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.

Add vegetables, garlic, herbs and white wine to the pot; bring to a boil, reduce heat, and simmer about 4 minutes.

Return chicken, skin side up, to the pot; add broth, return to a simmer, cover and transfer the pot to the oven. Braise until the chicken is cooked through and tender, 20–25 minutes. Uncover; continue to cook in the oven until the skin begins to crisp, 8–10 minutes longer. Using a slotted spoon, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.

For the gravy:

Skim fat from cooking juices; strain juices into a large measuring cup. Add butter to the Dutch oven and let it melt. Stir in flour and cook for 1 minute. Add cooking liquid. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve chicken and vegetables with the wine gravy.

maindish4

Honey Glazed Baked Ham

  • Half of a ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end, about 9-10 pounds

Glaze

  • 3 tablespoons melted butter
  • 2 tablespoons chopped fresh thyme (or 2 teaspoons dry)
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Directions

Remove the ham from the refrigerator a couple of hours before you intend to cook it so that it is room temperature.

Preheat the oven to 325°F.

Place ham, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep.

Prepare the glaze:

Mix the thyme in with the hot melted butter and let sit for a few minutes. In a small saucepan on high heat, let the cider vinegar reduce down from 1/4 cup to 2 tablespoons, remove from the heat.

Whisk in the butter and thyme. Add the honey, the brown sugar and the Worcestershire sauce.

Using a pastry brush, brush the glaze over the ham. Only use about third of the glaze (reserve the rest for later in cooking). Work the glaze into the scored lines.

Place ham in the oven. Cook for about 1 1/2 hours (check after 1 hour) or about 10 minutes per pound, until the internal temperature of the ham is 110°-120° (use a meat thermometer).

(Note that ham is already cooked when you buy it and you just want to heat it.) Baste the ham with the glaze a couple of times during the cooking.

When the ham has reached the desired temperature, take the pan out of the oven and brush the ham all over with the pan juices. Cover with aluminum foil and let rest for 15 minutes before serving.

maindish5

Spice-Crusted Roast Salmon

This dish makes such a pretty presentation for the holidays.

Serves 8

Ingredients

  • 2 1/2 pound beets (about 8 small to medium, a mix of red and gold if available), peeled and cut into wedges
  • 1 1/2 tablespoon finely chopped peeled fresh ginger
  • 3/4 teaspoon fine sea salt
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for the parchment paper
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon pink peppercorns
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon coarse sea salt
  • 1 whole side (about 3 pounds) boneless salmon, skin on
  • 3 tablespoons coarsely chopped fresh chives
  • 3 tablespoons chopped fresh parsley leaves

Directions

Preheat the oven to 450°F.

Place beets on a rimmed baking sheet large enough to hold them in a single layer. Sprinkle with ginger, fine sea salt and 1 tablespoon of the oil and toss to coat.

Place black peppercorns in a spice grinder and pulse once or twice until cracked, or place them on a cutting board and crack with a rolling-pin. Add pink peppercorns, coriander seeds, rosemary and coarse sea salt; continue to pulse or crush until the mixture is very coarsely ground.

Line a second large rimmed baking sheet with parchment paper, oil the paper and place salmon on top; fold the thin tail section under if the fillet is too large for the baking sheet.

Brush salmon with remaining 2 teaspoons oil and sprinkle with peppercorn mixture.

Roast the beets in the middle of the oven, stirring once or twice during cooking, until tender and lightly browned, 20 to 25 minutes.

After the beets have roasted for about 15 minutes, place salmon on the top rack of the oven and roast until just lightly pink in the center, about 12-15 minutes.

Loosen salmon from the parchment with a spatula, then use 2 large spatulas to transfer salmon to a serving platter. Spoon beets around salmon and sprinkle them with chives and parsley.


italianamericancover

Christmas was always a special time. As a child growing up in an Italian American family, it also meant that our family followed the same traditions year after year. What I remember of those years was that, after church on Christmas morning, my father would take us to visit the relatives where he would pick up all kinds of goodies from his sisters for us to eat later in the day. Those goodies included struffoli, panettone and homemade ricotta cookies.

On the way home, he would  pick up my maternal grandfather (who was a widower) so he could have Christmas dinner with us. My grandfather always had a huge box of all those delicious Italian pastries. While all this was going on, my mother was home preparing Christmas dinner. It was always the same dinner – that was how they liked it!

italianamerican1

A traditional Italian Antipasto – a large platter of Italian cold cuts alongside olives, anchovies, artichoke hearts, roasted peppers, marinated mushrooms, Italian cheeses and lots of crusty bread on the side.

The next course was Meatball Lasagna – my mother’s specialty. A lasagna with little meatballs between the layers of noodles. I used to have to help her make those little meatballs and after making 20 or so, I was looking to quit.

The main course was always roasted boneless pork loin with potatoes. I liked the potatoes because they got brown and crusty from roasting alongside the meat, but, at the time, I wasn’t crazy about the pork. Thinking back, it may have been because my mother is a simple cook, who doesn’t use many spices in her cooking.

Sautéed spinach and a big mixed green salad were always the side dishes.

My mother was not one for baking lots of desserts and she never made Christmas cookies, as I have done all the years of my married life. She does bake great apple pies, chocolate chip cookies and  Capri cakes for special occasions – just not for Christmas. We had plenty for dessert with what my father’s sisters gave him and all those lovely pastries my grandfather had bought with him.

Italianamerican2

Italian-American Meatball Lasagna

This is another favorite from my childhood days that my children and husband are also crazy about.

Ingredients

Meatballs

  • 1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
  • 1/2 cup plain dried bread crumbs
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 finely minced garlic clove
  • 1/4 cup minced fresh parsley
  • 1/3 cup freshly grated Parmesan cheese
  • Olive oil

Lasagna

  • 12 traditional lasagna noodles
  • 4 cups homemade or store-bought tomato sauce for pasta
  • 1/4 cup fresh basil leaves, finely chopped
  • Two 15 ounce containers ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan, divided
  • 1/4 cup chopped fresh parsley
  • 1 lb  mozzarella cheese, sliced thin

Directions

Heat the oven to 350 degrees F. Oil a rimmed cookie sheet.

In a large bowl, combine the meatball mixture. With wet hands, shape into mini meatballs, using 2 teaspoons of mixture for each. Place the meatballs on the prepared cookie sheet and bake until brown all over, about 15 minutes.

To make the lasagna:

Bring a large pot of lightly salted water to boiling. Add noodles to the boiling water one at a time and cook for 10 minutes. Drain and place the noodles on kitchen towels.

Stir the chopped basil into the sauce. Reserve 1 cup of the sauce for the top layer.

In a medium bowl, blend ricotta, egg, parsley and ¼ cup of the Parmesan cheese.

To assemble the lasagna:

Spread 1 cup tomato sauce in the bottom of a 13 x 9 x 2-inch baking dish. Top with 4 noodles, overlapping. Layer half of the mozzarella slices on top of the noodles, followed by half the ricotta cheese. Spread the ricotta with a spatula. Scatter half the meatballs over the noodles. Pour 1 cup of the  sauce over the meatballs.

Top with 4 more noodles and layer with the remaining mozzarella and ricotta cheese. Scatter remaining meatballs over the cheese. Pour 1 cup sauce over meatballs.

Top with the final 4 lasagna noodles. Spread with the reserved 1 cup of sauce. Top with the remaining Parmesan. Cover the dish with foil.

Bake at 350 degrees F for 45 minutes. Remove foil and continue to bake for 15 minutes until bubbly and slightly browned. Let stand 15 minutes before serving.

italianamerican3

Italian Roast Pork

Ingredients

  • One 3 pound center-cut pork loin roast
  • 4 large russet potatoes (about 3 pounds), peeled, cut into 1-inch pieces
  • 4 cloves garlic, sliced thin
  • 2 teaspoon freshly ground rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1/4 cup olive oil, divided
  • 1/2 cup dry white wine

Directions

Rub the pork roast with garlic, thyme, oregano, ½ teaspoon salt, ½ teaspoon pepper and 1 teaspoon of the ground rosemary.

Drizzle half of the olive oil on the roast and rub to coat.

Place pork into a roasting pan with a rack at the bottom.

Place potatoes around the roast and sprinkle them with the remaining rosemary, salt and pepper.

Pour the remaining olive oil over the potatoes. Add the white wine to the pan.

Place in a 350 degree oven, covered, for about 45 minutes.

Uncover and roast for another 30 minutes, until the meat registers 140 degrees F.  Transfer the pork to a cutting board and tent with foil. Let rest 20 minutes before slicing.

italianamerican4

Struffoli

Ingredients

For the Dough:

  • 3 1/3 cups (400 g) flour
  • 4 large eggs
  • 1 teaspoon anise liqueur
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • The zest of half a lemon, grated
  • The zest of half an orange, grated
  • 1 pinch salt

For the struffoli:

  • Olive oil for frying
  • 3/4 pound (300 g) honey
  • 3/4 cup (150 g) sugar
  • 1/3 cup water
  • Colored sprinkles

Directions

Combine the ingredients for the dough, knead it well and let rest for at least an hour, covered. It does take a while for the dough to absorb the eggs.

Pluck off a piece, roll it out under your fingers to form a snake about as thin as your pinkie and cut the dough into quarter-inch long pieces.

Fry the pieces a few at a time in hot oil until brown and drain them on absorbent paper. Repeat with remaining dough.

In another pot, preferably round-bottomed, put the honey, sugar and water in it. Boil the mixture until the foam dies down and it begins to turn yellow.

At this point reduce the heat as much as possible and add the struffoli. Stir to distribute everything evenly through the honey and turn the mixture out onto a plate.

Using your fingers shape the mixture into a wreath with a hole in the middle or in a dome shape, dipping your hands frequently into cold water so you don’t burn yourself.

Sprinkle with colored sprinkles.

italianamerican5


healthydinnerscover

Overeating or overindulging – especially over a few days – can make you feel sluggish. Eating and preparing all your meals and snacks at home for the next few weeks will help you get back to healthy eating.

Making meals at home gives you the freedom to add in lots of lean protein, fruits, vegetables and whole grains without added salt or fat that can be found in restaurant meals.

In addition to cooking meals at home, use cooking techniques and methods that are lower calorie or lower fat. Cooking in a lot of oil or butter or using higher fat, higher calorie ingredients may only perpetuate your overindulgence.

To make home cooking easier, go to the grocery store and stock up on your favorite healthy foods. Try to purchase: lean protein, low-fat dairy, whole grains, fruits and vegetables. Healthy choices will be in your refrigerator or pantry when you need them.

Here are some healthy and lower calorie dinners to help you get started.

healthydinners1

Pork Cutlets in Mustard Sauce

4 servings

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 thin boneless pork chops, 4-5 ounces each
  • 3 tablespoons unseasoned bread crumbs
  • One 14 1/2 ounce can reduced-sodium chicken broth
  • 3 cloves garlic, peeled and smashed
  • 1 pound small potatoes about 1 inch in diameter
  • 1 pound Japanese eggplant or zucchini, cut into 2 x 1-inch pieces
  • 1/2 pound baby carrots
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Heat the oven to 400 degrees F.

Place broth, smashed garlic and potatoes in a large pot, cover and bring to a boil. Reduce the heat to medium and simmer, covered, 10 minutes.

Add eggplant or zucchini, carrots and the salt and pepper. Simmer for 8 to 10 minutes, stirring occasionally or until the vegetables are tender.

Coat a baking dish with nonstick cooking spray.

In a small bowl, combine mustard, dill, minced garlic and olive oil.

Place pork chops in the prepared baking dish and spread tops with an equal amount of mustard and dill mixture. Sprinkle bread crumbs over each chop.

Bake for 15 minutes or until an internal temperature registers 145 degrees in the center of the pork. Place the baking dish under the broiler for 1 minute until the crumbs are brown.

Serve pork with the vegetables.

healthydinners3

Roasted Cod with Salsa

Choose any fruit in season or the kind of fruit you like.

4 servings

Ingredients

  • 2 nectarines
  • 2 peaches
  • 2 plums
  • 1/2 cup chopped red onion
  • 1 large green or yellow bell pepper, seeds removed and finely chopped
  • 2 tablespoons lemon juice
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt, divided
  • 1 1/4 pounds cod
  • 1 teaspoon lemon zest
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1 cup brown rice or whole wheat couscous

Directions

Heat the oven to 450 degrees F.  Coat a glass baking dish with nonstick cooking spray.

Pit nectarines, peaches and plums; dice and place in medium-size bowl. Add onion, bell pepper, lemon juice, parsley, oil and 1/4 teaspoon of the salt. Gently stir; cover and refrigerate until ready to serve.

In a small bowl combine the lemon zest, black pepper, thyme and oregano.

Cook the brown rice or couscous following package directions. Stir in half the lemon zest mixture and 1/4 teaspoon salt. Cover and set aside.

Place cod in the prepared baking dish and season with the remaining half of the lemon zest mixture and 1/4 teaspoon of salt. Bake for 15 minutes or until cooked through.

Place brown rice or couscous on a serving plate, top with the cod and fruit salsa.

healthydinners2

Pasta with Sausage and Peas

6 servings

Ingredients

  • 12 ounces penne or small shell pasta, uncooked
  • 2 tablespoons olive oil, divided
  • 4 links fully cooked Italian chicken sausage, sliced on the diagonal
  • 2 cloves garlic, chopped
  • 1 pound tomatoes, seeded and chopped
  • 1/4 teaspoon salt
  • 1/2 cup low-sodium chicken broth
  • 1 cup frozen peas, thawed
  • 4 tablespoons freshly grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to boiling. Add pasta and cook al dente. Drain.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Add the sausage and cook 3 minutes, turning a few times, until browned. Remove the sausage with a slotted spoon to a bowl.

Reduce heat to medium and add the remaining 1 tablespoon oil and the garlic. Cook 30 seconds. Stir in tomatoes and salt and cook 2 minutes. Stir in chicken broth, peas and browned sausage. Heat through.

Place cooked pasta in a large bowl. Add sausage mixture and half the Parmesan. Toss to combine. Top with remaining Parmesan and serve.

healthydinners4

Root Vegetable Chili

Corn muffins would go quite well with this dinner.

4 servings

Ingredients

  • 1 lb lean ground turkey, optional
  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 1 butternut squash (about 1 1/2 lbs), peeled, seeded and cut into 1/2-inch cubes
  • 1/2 pound parsnips, peeled and diced
  • 1 rutabaga, peeled and diced
  • 1/2 pound carrots, peeled and diced
  • 1 green bell pepper, cored, seeded and diced
  • Two 14 1/2  ounce cans fire-roasted diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • One 15 ounce can kidney beans, rinsed and drained
  • One 15 ounce can black beans, rinsed and drained
  • 4 scallions, chopped
  • Lime wedges for garnish

Directions

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook 3 minutes, stirring occasionally. Add ground turkey, if using, and cook until brown. Omit this step if you want a vegetarian meal.

Add butternut squash, parsnips, rutabaga and carrots. Cook 5 minutes, stirring occasionally. Add green pepper, tomatoes, chili powder, oregano and cumin. Simmer on medium heat, partially covered, for 25 minutes, stirring occasionally. Add beans and heat through. Stir in the scallions. Serve lime wedges on the side.

healthydinners5

 

Pizza with Roasted Tomatoes and Mushrooms

Friday night can still be pizza night.

4 servings

Ingredients

  • 1 pound cherry tomatoes
  • 6 ounces sliced Portobello mushrooms
  • 4 large scallions, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup torn basil leaves
  • 1 tablespoon chopped oregano
  • One pound pizza dough, at room temperature
  • 6 ounces mozzarella or provolone cheese, diced

Directions

Heat oven to 400 degrees F.

Coat a large rimmed baking pan with nonstick cooking spray.

Place tomatoes, mushrooms and scallions in the prepared baking pan and toss with the olive oil. Season with salt and pepper and bake for 30 minutes.

Remove the pan from the oven and toss the vegetables with the basil and oregano.

Stretch the pizza dough out on a rectangular baking sheet. Spoon the vegetable mixture over the top. Bake for 10 minutes and remove the pan from the oven.

Scatter the diced cheese over the pizza and return the pan to the oven. Bake for 5 to 10 minutes more or until the pizza is crispy. Allow to cool slightly before slicing.


 

IMG_0080

The following are some of the favorite side dishes my family has come to enjoy on Thanksgiving. I don’t make all these dishes at one time but tend to rotate them each year to keep things interesting.

Italian Bread & Sausage Stuffing

thanksgivingstuffing

Yields enough to fill a 12- to 14- pound turkey and a 9 x 13-inch baking dish.

Directions

  • 14 cups Italian bread, like ciabatta, cut into 1/2- to 3/4-inch cubes (about 3 loaves)
  • 1/3 cup olive oil
  • 2 lb sweet Italian fennel sausage (casings removed)
  • 2 large yellow onions, cut into 1/4-inch dice
  • 5 large ribs celery, cut into 1/4-inch dice
  • 8 cloves garlic, finely chopped
  • 1 tablespoon plus 1 teaspoon fresh thyme leaves (or 1-1/2 teaspoons dried)
  • 1 tablespoons dried sage
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chicken broth, plus extra for the baking dish

Directions

Pile the bread cubes into a very large bowl and set aside. Place a large sauté pan over medium heat and add the olive oil and sausage. Cook, breaking up the sausage with a wooden spoon or spatula into 1-inch pieces, until light brown, about 5 minutes With a slotted spoon, transfer the sausage to the bowl with the cubed bread.

In the fat left in the pan, sauté the onions, celery and garlic until the onions are translucent and just beginning to brown, 8 to 10 minutes Stir in the thyme, sage, salt and pepper, cook 1 minute and then add the mixture to the cubed bread. Add the broth to the bread mixture; stir until well combined.

Put some of the stuffing in the turkey just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird’s cavity. Cook the stuffing in the turkey in a 325 degree F oven to 165ºF, checking with an instant-read thermometer.

Place the remaining stuffing in a casserole dish or large baking pan, pour a cup or two of extra stock over the stuffing to replace the juices the stuffing would have absorbed from the turkey. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

Polenta-Stuffed Squash

thanksgiving1

Makes 6 servings

Ingredients

  • 3 acorn squash, each about one pound
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons butter
  • 2 cups finely chopped onions
  • 1/4 cup fresh sage, minced, plus more for garnish
  • 1 tablespoon minced fresh thyme
  • 3/4 teaspoon fine sea salt
  • 3/4 teaspoon ground pepper
  • 1 cup fine to medium ground polenta or cornmeal
  • 3 cups low-sodium chicken or vegetable broth
  • 6 ounces Italian fontina cheese, cut into 1/2-inch cubes
  • 1/2 cup grated Parmesan cheese

Directions

Preheat oven to 400°F.

Using a sharp knife cut the squash in half; discard the seeds. Place squash cut side up in two 13-in. x 9-in. baking dishes coated with cooking spray. Rub the flesh and skin of each squash with 1 tablespoon oil. Scatter garlic inside.

Roast the squash in a baking pan until the flesh is tender but the sides are not yet collapsing, about 25 – 30 minutes.

Heat butter and the remaining 2 tablespoons oil in a large saucepan over medium-high heat. Add onions, the sage and thyme; cook, stirring often, until the onions are just starting to brown, 5 to 7 minutes. Season with salt and pepper. Add polenta or cornmeal, then whisk in broth. Bring to a gentle boil. Reduce heat, cover and simmer, whisking frequently, until the polenta is tender, 10 to 15 minutes.

When cool enough to handle, scrape about 1 cup of flesh out of each squash, leaving a layer in the shell so it retains its shape. Mash the flesh into a coarse puree and add to the polenta along with the Fontina cheese; stir well. Spoon into the squash shells. Sprinkle the top of each with the Parmesan cheese.

Bake the stuffed squash until the cheese is melted and the polenta is steaming hot, about 20 minutes. Serve garnished with additional sage, if desired.

Spinach-Stuffed Tomatoes

thanksgiving3

6 servings

Ingredients

  • 6 medium tomatoes
  • 2 tablespoons olive oil, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 clove garlic, minced
  • 1/2 cup dry bread crumbs
  • 1 teaspoon Italian seasoning
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Cut a thin slice off the top of each tomato. Scoop out the pulp, leaving a 1/2-inch thick shell. Invert tomatoes onto paper towels to drain.

Heat 1 tablespoon olive oil in a skillet. Add spinach and garlic; cook until tender, about 3-4 minutes.

In a bowl, combine bread crumbs and Italian seasoning. Add the spinach and cheese to the crumb mixture. Sprinkle tomato shells with salt and pepper and stuff with the spinach mixture. Place in a greased 13-inch x 9-inch baking dish. Bake, uncovered, at 375° F for 20-25 minutes.

Italian Baked Macaroni and Cheese

thanksgiving4

8 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound small shell macaroni
  • 1 cup half and half
  • 2 cups shredded Italian Fontina cheese
  • Salt
  • Pinch of freshly grated nutmeg
  • 1/3 cup plain bread crumbs
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

Bring 4 quarts water to a boil in a large pot for cooking the pasta. Preheat the oven to 400 degrees F. Coat a 13×9 baking dish with cooking spray; set aside.

Dice the butter and place in a large bowl. Warm the half & half in the microwave, about 1 minute. Cover to keep warm. Shred the Fontina cheese and add to the bowl with the butter. Set aside.

When the water comes to a boil, add salt and the shells and cook until they are 1 to 2 minutes shy of al dente. Drain.

Add the warm half & half to the Fontina and butter. Stir until the cheese starts to melt. Season with salt to taste and the nutmeg.

Stir the shells into the bowl with the cheese. Toss to coat well. Pour the mixture into the baking dish.

Combine the bread crumbs and Parmigiano-Reggiano cheese; sprinkle over the pasta.

Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

Glazed Cipollini Onions

thanksgiving7

 

Cipollini means little onion in Italian.

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 16 cipollini onions, trimmed and peeled
  • Coarse salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 3/4 cup low-sodium chicken broth
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed

Directions

Preheat oven to 400 degrees F.

Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.

Add vinegar and honey; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

Olive Oil and Spinach Mashed Potatoes

thanksgiving6

Ingredients

  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 package frozen spinach, defrosted
  • Salt and pepper
  • 1/2 cup milk
  • 2 garlic cloves, peeled and crushed
  • 1 rosemary sprig, leaves removed and chopped
  • 1 thyme sprig, leaves removed and chopped
  • 2 tablespoons extra virgin olive oil

Directions

In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt and the garlic cloves. Bring to a boil; cook until the potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Reserve 1/2 cup potato cooking water. Drain; transfer to a large bowl.

Heat together the milk, spinach, chopped rosemary leaves and chopped thyme leaves then remove from the heat, cover and set aside to infuse flavors.

Using a potato masher, mash the potatoes with the olive oil and some of the reserved cooking water as needed to moisten. Add the milk and spinach mixture.  Stir until well combined and season with salt and pepper.


 

como0

Como is a province in the northern part of the Lombardy region of Italy that borders Switzerland. Its proximity to Lake Como and to the Alps has made Como a popular tourist destination and the area contains numerous works of art, churches, gardens, museums, theaters, parks and palaces. Como’s climate is humid and subtropical. Winters are not long, but foggy, damp and chilly with occasional periods of frost; spring and autumn are pleasant while summer can be quite oppressive and hot.

como1

The most famous area within the province is Bellagio, a historic town surrounded by ancient city walls with narrow roads that run through the hills. The town’s ancient origins are visible in its Romanesque Cathedral dedicated to San Giacomo, the interior of which seems unchanged from the 12th Century. Another interesting town is Laglio that lies near the “Bear Cave” (buco dell’orso), where fossils of prehistoric bears and other remains found in the cave are displayed in the Town Hall. The annual Medieval Palio takes place at the beginning of September and is a knightly jousting contest between various province districts that is reenacted in the town of Cernobbio.

como5

Lake Como (Lago di Como in Italian) is located in this province and is widely regarded as one of the most beautiful lakes in Europe. The lake is shaped like the letter “Y” and has been a popular retreat for aristocrats and wealthy people since Roman times. Many famous people have or have had homes on the lake’s shores. The lake’s deep-blue waters, set against the foothills of the Alps, makes for a stunning view.

comobellagio

The Cuisine of Como Province

Lake Como’s cuisine is shaped by the three geographic areas that make up the Como area – the lake, the mountains with their valleys and the hills of Brianza (the area between Milan and Como). The province’s cuisine is closely tied to its primary natural resource, the lake, that provides an abundance of freshwater fish. Lavarello , a popular local lake fish, is usually served fried with a squeeze of lemon. Misultitt (a type of Shad) is usually dried and preserved with bay leaves in special tin containers. Another traditional dish is Risotto al Pesce Persico (European Perch filet Risotto), a fish grown in Lake Como, that is prepared with white wine, onion and butter.

Polenta is popular especially in the mountain valleys. In this area, it is common to make polenta by mixing corn flour and buckwheat flour together. It is usually served with meat, game, cheese or fish.

South of Como, the food becomes more Milanese. Popular in this region are polenta e osei (polenta served with poultry), cassoela (a stew with pork ribs and cabbage), cotechino sausage with beans and many different kinds of salami and cheese.

As far as traditional sweets and cakes are concerned, in Lake Como, you can find fritters often filled with apple and, Resca de Comm, a panettone made with raisins, citron, pine nuts and anise, that is baked in a cylindrical tube.

Among the red and white wines produced in the province are Rosso di Bellagio and Vespertò di Canzo. The best liqueurs are made by the Piona friars using local herbs.

Valtellina Pizzoccheri

como6

Pizzoccheri is one of Lake Como’s typical winter pasta dishes. It usually consists of flat short tagliatelle noodles, made from buckwheat flour that is common in the area of Valtellina in Northern Italy (on the east shore of Lake Como). The buckwheat flour gives the noodles a grayish color and they are easy to make at home. However, most supermarkets now sell boxes of dried pizzoccheri, which has helped to spread the word of this delicious recipe throughout the country and, of course, cuts down on preparation time.

The noodles are served with a mixture of greens and diced potatoes and dressed with butter, sautéed garlic, sage and Swiss Casera and Parmesan cheeses (or grana padano). There are several variations to the recipe, including substituting the cabbage with Swiss chard, spinach or green beans depending on what you have on hand. The amount of butter can also be altered to your own preference although the original recipe states that the pizzoccheri should be practically drowning in the sage and garlic-infused butter. Vatellina Casera cheese can be difficult to find outside of Lombardy, so a good alternative is Italian Fontina, which is more widely available.

For the pasta:

  • 2 cups (200 grams) fine buckwheat flour
  • 1/2 cup (50 grams) plain flour
  • About 1/2 cup (125 milliliters) water
  • Pinch salt

For the pizzoccheri:

  • 3 1/2 ounces (100 grams) savoy cabbage
  • 4 1/2 ounces (125 grams) potatoes (2 to 3 small potatoes)
  • 1/3 cup (70 grams) unsalted butter
  • 8-10 sage leaves
  • 4 1/2 ounces (125 grams) Valtellina Casera DOP or Bitto (Gruyere or Fontina can be substituted), thinly sliced or shaved
  • 2 ounces (about 60 grams) Grana Padano, grated
  • 1 clove of garlic
  • Freshly ground pepper

For the pasta:

Combine the two flours in a bowl and gradually add the water, mixing until well incorporated. Work the dough for a few minutes. It should be smooth and compact, but not dry or crumbly and it shouldn’t stick to your hands. If it’s dry, add a little more water until it becomes smooth. Rest the dough for at least 30 minutes.

Roll the dough out with a rolling-pin to a thickness of 2-3 millimeters (1/10 of an inch). With a sharp knife, cut the dough into large strips about 7-8 cm (2.5 to 3 inches) wide then cut these into short pasta strips about ¼ inch thick. (If you have a pasta machine, I would use it)

For the pizzoccheri:

Peel the potatoes and cut them into large chunks. Discard the outer leaves of the cabbage and chop roughly.

Boil a large saucepan of salted water, cook the potatoes for 20 minutes and then add the cabbage and pasta and cook for an additional 10 minutes.

Melt the butter in a separate pan and saute the garlic and sage.

Drain the potatoes, cabbage and pasta and layer in a dish with the melted butter, slices of cheese and black pepper.

Serve with Grana Padano cheese.

Risotto with Perch Fillets

como7

This recipe is the national dish of Lake Como and one that is used in most of the area’s restaurants. Perch is one of the most valuable species of freshwater fish because of its tender and delicate meat and the fish can be found in all the lakes of Northern Italy.

Serves 5-6

Ingredients

  • 4 tablespoons butter
  • 2 cups risotto rice
  • 1 small onion, finely chopped
  • ½ cup dry white wine
  • Salt and black pepper for seasoning
  • ½ cup grated Parmigiano cheese
  • 4 cups broth (chicken or vegetable stock)
  • 4 perch fillets (per person) – about 18 total
  • Flour  for coating
  • Butter or oil for frying

Directions

In a heavy saucepan, heat the 4 tablespoons butter until it melts.

Add the chopped onion and cook until tender. Add the rice and mix it well. Let it cook for a couple of minutes. Add the wine and cook, stirring, until the liquid evaporates. Add the broth, a small amount at a time, stirring it constantly until all the liquid is absorbed.

When the rice is just about tender, add the salt, pepper and Parmigiano cheese.

Dredge the fillets in the flour and cook in a hot skillet in butter or oil, turning them over once, until each side is golden brown.

Spoon the rice onto a serving dish and top with the fish fillets.

Parmesan Barley Soup

como9

Barley is a healthy high-fiber, high-protein whole grain containing numerous health benefits. When cooked, barley has a chewy texture and nutty flavor, similar to brown rice. Although soup is the most popular way to eat barley, you can use it like any other grain, such as couscous or rice.  Hulless barley is unprocessed and takes longer to cook than pearl or pearled barley, which is more common. Quick cooking barley is just as healthy and takes only 10 minutes to cook. Try adding a handful of quick cooking barley to a simmering pot of soup.

Ingredients

  • 2 cloves garlic
  • 1/4 cup minced onion
  • 2 tablespoons olive oil
  • 1 carrot, diced
  • 2 ribs celery, sliced thin
  • 1/4 teaspoon Italian seasoning blend
  • 1 tablespoon red wine vinegar
  • 2/3 cup barley
  • 4 cups vegetable broth
  • 2 Parmesan rinds
  • 1/4 cup fresh grated Parmesan cheese, plus extra for serving
  • 2 tablespoons milk or cream
  • 1/4 cup white wine
  • Sea or kosher salt and fresh ground black pepper to taste

Directions

Pre-soak the barley in water to cover for one hour. Drain well and set aside.

Saute onions and garlic in olive oil for a minute or two, then add the diced carrots and celery. Reduce the heat and cook for another two to three minutes, stirring occasionally. Next, add the red wine vinegar, stirring to coat the vegetables well.

Reduce heat to medium low and add the barley and vegetable broth, stirring to combine.

Heat for ten minutes, then add the Parmesan rinds and simmer for fifteen minutes, or until the barley is almost cooked.

Stir in the grated Parmesan cheese, milk, white wine and season lightly with salt and pepper. Heat another five minutes or until the barley is fully cooked.

Remove the Parmesan rinds and serve with additional Parmesan cheese.

Cutizza

como8

Lake Como’s sweets are mainly cakes, tarts and pies that are eaten for breakfast and afternoon snacks. Among them you can find the cutizza, a homemade focaccia made of flour, milk, sugar and lemon peel. The cutizza is a sweet bread known as the poor man’s cake because it uses only a small amount of flour. This is a very old and rustic recipe.

Ingredients

  • ½ lb white flour
  • 6-7 oz whole milk
  • Oil for frying
  • 3 eggs
  • Lemon rind
  • Vanilla sugar
  • Salt

Directions

Break the eggs in a bowl, add the flour and mix well. Add the grated lemon and milk and mix until smooth. Add the smaller amount of milk at first and then more, if needed, to make a smooth dough.

Heat enough oil in a frying pan to just cover the bottom and pour in the mixture. Cook on one side and then turn over to cook the other side. Sprinkle with sugar and serve warm.

Variation: add some chopped apple to the mixture before cooking.

The cutizza can be eaten as a snack or as a dessert accompanied by a glass of Moscato.

como4



Sons of Italy Blog

THE Blog for the Italian American Community!

That’s So Jacob

random thoughts 'n things from the life of jacob

Plate it up

food that lifts your mood!!!

Ego Silencer

Silence the Ego and Live Happy and Healthy.

eastbaybounty

Running, books & other write worthy tid-bits

Love, Food & Beer

Teacher by day. Lover of food and beer by... always.

For Your Good Health

Taking care of your most precious commodity: your health.

dominicspoweryoga

Welcome to Dominic's Power Yoga for Health and Fitness Tips plus more!

Silvia's Cucina

Welcome to my authentic Italian home cooking blog

Simple Style Finds

This blog is about what inspires me and hopefully will inspire you too

Rafferty's Rules

Bits & Bobs & Thingamajigs (and other Miscellany)

mycookinglifebypatty

Adventures in Healthy Living

Mama Miyuki Easy Pantsy

Bringing restaurants in to your home

Run4joy59's Blog

Ending chaos, creating balance.

KOSHER LIKE ME

COMING SOON

welcomebackbelly

Because Life Can be Shemomedjamo.

carluzza

Foolish the doctor who despises the knowledge acquired by the ancients. ~Hippocrates

thispixielife

Going Inward While Living a Delicious Life

Food Tours in Parma & Beyond: Food n Wine n Whisky Quality Food Tours

Healthy Living Food Tours - We are leading the way in Magical Gourmet Tours

Jude The Foodie

Living a "Glass Half Full" Life!

AKulinary Blog

Narrative of a Hungry Chef

Gourmet Dad, Don’t Let The Title Fool You

I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.

From Nona With Love

Cooking advice, recipes, scratch cooking and cooking tips

Barbara Melnik Carson

Narrative Sculptor

Living Too Large

Thoughts on food addiction, weight loss, etc

In Her Chucks

Navigating the Journey of Mommyhood, Kitchen Queen and Music Maker in My Chucks!

midatlanticcooking

The Evolution of MId-Atlantic Cuisine

Bear's Journey

One man's adventures on his first ever diet!

marezeram

An amalgamation of good, great, and questionable things

Romancing the Bee

Beautiful Beekeeping, English Cottage Gardening, and Cooking with Honey

Urban Eating

"I've been on a diet for two weeks and all I've lost is two weeks." - Totie Fields

Putney Farm

Get some good food. Cook it. Share with friends. Have a cocktail.

Butter Beans Blog

seasonal school meals, fun cooking classes + food & garden summer camp

Foodie Joanie

Cooking is like love; it should be entered into with abandon or not at all. ~Harriet Van Horne

A Vegetarian Foodie's Guide to Life

My Daily Prompt Blog

Where I do my Daily Prompts

DixiesDiary.org

If your a broke,burnt out and unappreciated then this blog is for you. I do everything from product reviews to just whine about booboos

Healthy Food Coach

Healthy eating made easy for you and your family

glitzgirlzglamourguide

"A Girls Glamual to Life"

putraculinary

This WordPress.com site is the cat’s pajamas

spontaneous tomato

from the kitchen & travels of an always-hungry tomato-lover. (updated every other thursday)

Lil' Suburban Homestead

Sharing Our Passion for Sustainable Living on a Budget

THE SCARECROW

The planet is fine, the people are f'ked!

The Thrifty Senyorita

thrifty fashion, style, travel, food, and fun

Yummyfoodmadeeasy

Delicious food made simple for you

Follow

Get every new post delivered to your Inbox.

Join 3,258 other followers

%d bloggers like this: