What is Whole Grain Rice?
After rice is harvested, its inedible hull must be removed, resulting in a whole grain (often brown) rice kernel, ready to cook. If the rice is milled further, the bran and germ are removed, white rice is the result, with lower levels of nutrients.
Rice is often classified by size and texture. There’s long, medium and short-grain rice, with the former quite elongated and the latter nearly round. Some short-grain rices are known as “sticky” rice because of the extra amylopectin (a kind of starch) that they contain; this stickiness makes them easier to manipulate with chopsticks and perfect for sushi. Aromatic rices have a special fragrance and taste, such as Basmati, Jasmine, Texmati and Ambemohar rice.
Rice is one of the most easily digested grains – one reason rice cereal is often recommended as a baby’s first solid. This makes rice ideal for those on a restricted diet or who are gluten-intolerant.
Brown rice has much higher levels of many vitamins and minerals than white rice.
Wild rice is not technically rice at all, but the seed of an aquatic grass originally grown by Native American tribes around the Great Lakes. Today some commercial cultivation takes place in California and the Midwest, but much of the crop is still harvested by Native Americans, largely in Minnesota.
The strong flavor and high price of wild rice means that it is most often consumed in a blend with other rices or other grains. Wild rice has twice the protein and fiber of brown rice, but less iron and calcium.
Cooking common varieties of brown rice is simple.
In general, combine 1 cup uncooked brown rice with two cups liquid (such as water or broth) in a 2-3 quart saucepan with a tight-fitting lid. Heat to boiling, then reduce heat, cover and simmer for 40-45 minutes. Check to see if most of the water has been absorbed. If rice is not quite tender or liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Remove from the heat and let stand ten minutes. Fluff with a fork and serve. Yields 3-4 cups.
Tips for perfect rice:
- Keep lid on the pot during cooking
- Don’t stir – unless you like sticky rice. Stirring releases extra starch. (That’s the reason for all that stirring when making risotto.)
- If rice (or any other grain) is sticking to the pot, add a little water, turn off the heat, and let it steam for a few extra minutes. Usually the rice will release from the pot.
Whole grain rice comes in many quick-cooking forms these days, too. These brown rice options are partially (or completely) pre-cooked, so all you have to do is warm them up for ten minutes – or even as little as 90 seconds in the microwave. So brown rice can have a place on your table even when you’re in a hurry.
Store uncooked brown rice at room temperature for up to six months, or in your refrigerator or freezer for longer periods. Cooked rice can be stored in the refrigerator for 3-5 days, or in the freezer for several months. It’s easy to cook a big batch of brown rice, freeze it in batches sized for your household and simply warm it up at mealtime.
My favorite rice company, Lundberg.
Make a big batch of Brown Rice Stuffing and use it in any number of recipes or serve some alongside roasted chicken or pork. You can also just cook the 2 cups of rice in the stock and use the leftovers for casseroles and soup.
Makes 8 cups
- 1 cup chopped nuts (pecans, walnuts, pignoli, etc.)
- 2 tablespoons olive oil
- 1 ½ cups chopped onion
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 2 teaspoons dried sage
- 2 cups uncooked brown rice or whole grain rice mix (unseasoned)
- 3 ⅓ cups chicken or vegetable stock
- 2 tablespoons chopped parsley
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper to taste
Toast the nuts by heating them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.
Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the toasted nuts. Add the stock, bring to a boil and boil for two minutes.
Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue to cook in the recipes below. Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use.
Use to stuff vegetables, such as peppers, tomatoes, onions or cabbage.
Italian Sausage Stuffed Peppers
- 4-6 (depending on size) large peppers (green, red, yellow or orange), tops cut off and cleaned out
- 1 lb hot Italian pork or turkey sausage, casing removed
- 2 garlic cloves, minced
- 2 teaspoons Italian seasoning, recipe above
- 1 cup prepared brown rice stuffing
- Salt & fresh ground pepper (to taste)
- 1 cup shredded mozzarella cheese
- 1 1/2 cups marinara sauce, optional
- Fresh basil, for garnish
Saute sausage until browned. Add garlic and Italian seasoning. Saute for 2 minutes.
Pour into a mixing bowl and stir in rice stuffing.
Stuff mixture into the hollowed out peppers. Place in a baking dish and top the peppers with mozzarella cheese. Pour marinara sauce around the peppers, if desired. You can also heat the sauce separately and pour it over the baked peppers.
Bake at 350 degrees F. for 25-30 minutes or until the peppers are tender. Garnish with fresh basil, if desired.
Stuffed Acorn Squash
- 1 acorn squash
- 2 tablespoons extra‐virgin olive oil
- 1 clove organic garlic, minced
- 1/2 cup diced Portobello mushrooms
- 1/2 cup cooked brown rice stuffing
- 1 tablespoon butter
- Kosher salt and pepper to taste
Preheat the oven to 350 degrees F.
Cut acorn squash in half; remove seeds and place cut sides down on a greased baking pan.
Roast for 35 minutes. Cool and remove flesh the from squash halves; cube the squash flesh.
Add oil to a sauté pan over medium‐high heat. Add the cubed squash, garlic and mushrooms. Sauté for 4 to 5 minutes.
Add cooked brown rice stuffing, butter and salt and pepper, if needed.
Mix well and stuff into empty squash halves. Reheat in the oven for a few minutes.
Brown Rice Fritters
- 2 cups cooked (leftover, plain) brown rice
- 1/2 cup grated parmigiano-reggiano
- 1/2 tablespoon chopped fresh oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 beaten egg
- 1/2 cup flour
- 1/4 cup olive oil, divided
- 3 tablespoons butter, divided
- Finely chopped flat-leaf parsley leaves
Combine rice, parmigiano-reggiano, oregano, salt, pepper and egg.
Form rice mixture into eight 2″ round cakes. Transfer cakes to a baking sheet covered with parchment paper and refrigerate for 30 minutes to allow them to firm up.
Put flour on a plate; dredge cakes in flour.
Heat 2 tablespoons oil and 1 tablespoon of the butter in a 10″ skillet over medium-high heat. Working in 2 batches, fry cakes, turning once carefully so they do not break apart, until golden brown, about 4 minutes per side.
Add remaining 2 tablespoons oil to the pan for the second batch, if needed, and cook the second batch.
Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.
Chicken Rice Soup
- 10 cups chicken broth
- 1 large onion chopped
- 1 cup sliced celery
- 1 cup sliced carrots
- 1/4 cup snipped parsley
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon dried thyme leaves
- 1 bay leaf
- 1 1/2 cups chicken cubed (3/4 lb.)
- 4 cups (6 oz) baby spinach
- 2 tablespoons lemon juice
- 2 cups cooked brown rice
Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf in a Dutch oven or very large soup pot.
Bring to a boil; stir once or twice. Reduce heat; simmer uncovered 10 to 15 minutes. Add chicken and spinach; simmer uncovered 5 to 10 minutes or until chicken is cooked.
Remove and discard bay leaf. Stir in rice and lemon juice and heat just before serving.
In 1630 the Barbarigo family, a powerful noble family from the Republic of Venice, owned most of the land in Valsanzibio. They took refuge in this location to escape the black plague outbreak that was spreading throughout Venice and the rest of Europe and that had already killed the wife of Zuane Francesco Barbarigo. Soon after, Zuane Francesco made a solemn vow that, if the rest of his family would be spared from this terrible disease, he would create a spiritual masterwork.
This vow was completed by his son, Gregorio and his grandsons. The garden plans were drawn by Luigi Bernini, a distinguished Vatican architect, and the sculptures were completed by Enrico Merengo (1628 – 1723), who was a well-known sculptor in Venice. The garden contains seventy statues all of which have engraved inscriptions. Symbolism abounds around every corner and down every path, as the gardens were designed to serve as an allegory of man’s progress towards perfection.
Diane’s Pavilion or ‘Diane’s Doorway’ was the main entrance by water to the Barbarigo estate in the 17th and 18th century and was one of the first works in Bernini’s project. This impressive doorway represents one of the most important areas of the complex, in fact, it was not only the entrance to the Barbarigo estate, but it represented, as it does still today, the beginning of one’s salvation’s itinerary, desired by Gregorio Barbarigo in the plans. Just in front of the doorway, on its outside, on two solid pillars, are the Barbarigo shields held up by two statues representing angels with a peaceful attitude. Thirteen other statues adorn the area.
The sculptures depict a world of buildings, streams, waterfalls, fountains, small ponds, game and fish ponds and hundreds of different trees and plants all over an area of more than 10 hectares (over 24 acres).
The labyrinth paths were created with six thousand boxwood plants, many of which are almost 400 years old, since they were planted between 1664-1669. The pruning work takes fifteen hundred hours of work, with the help of manual and mechanical cutters, ladders, levels and plumbed lines. The maze of labyrinths represent the complex voyage toward achieving human perfectibility. The paths are designed to disorient the visitor by the high boxwood walls, The right path to arrive at the exit is never the shorter one. Every promising shortcut considerably lengthens the walk or ends up in a dead-end. Symbolically teaching: whoever mends his way and finds the right path, will have to avoid repeating errors.
This symbolic garden was awarded the first prize, as ‘the most beautiful garden in Italy’ in 2003 and as the third most beautiful garden in Europe in 2007.
The gardens are near Padua (Italian: Padova) Italy. The city is sometimes included with Venice and Treviso, in the Padua-Treviso-Venice Metropolitan Area, The city is the home of the University of Padua, almost 800 years old and famous, among other things, for having had Galileo Galilei among its lecturers. Padua is also the setting for most of the action in Shakespeare’s, The Taming of the Shrew.
The culinary tradition of Padua has its roots in the simple produce of the vegetable garden, the farmyard and the vineyard. Farmland products are represented by the well-known Paduan hen. Paduan hens are an ancient breed (a favorite subject of 16th-century European painters) of small crested and bearded chickens from the surrounding province of Padova, in the Veneto region of north-eastern Italy, The Paduan hen is distinguished by the splendor of its plumage and elegant form. The crest is replaced by a tuft of long feathers on the head, which gives the appearance of a chrysanthemum flower in the male or of a hydrangea in the female.
DOC wines are produced in five areas and Extra Virgin Olive Oil comes exclusively from the area of the Euganean Hills. All varieties of chicory (a bitter green) are cultivated in the countryside of Padua. Prosciutto crudo dolce di Montagnana, a specialty of the area, has a festival designated in its honor on the third Sunday of May.
Risotto with Porcini Mushrooms
- One-ounce packet dried porcini (25 g, about a packed half cup)
- 1/2 of a small onion, finely sliced
- 2 tablespoons olive oil
- 1 1/2 cups (300 g) short-grained rice, for example Arborio or Vialone Nano
- 1/3 cup dry white wine
- The water the mushrooms were soaked in, strained and added to chicken broth to equal 4 cups
- One bunch parsley, minced
- 1 cup (50 g) grated Parmigiano
- 1 tablespoon butter
- Salt and pepper to taste
Steep the porcini in one cup of boiling water for fifteen minutes. Drain and reserve the mushroom water. Chop the mushrooms and set aside.
Strain the mushroom water and add chicken broth to equal 4 cups. Place in a saucepan and bring to a simmer.
Slice the onion finely and sauté it in oil in another large saucepan. Stir in the rice and cook for several minutes, until it becomes translucent, stirring constantly.
Add the wine and continue stirring until it has evaporated completely. Then stir in the first ladle of the chicken broth.
Add the mushrooms, 3/4 teaspoon salt and continue adding broth, a ladle at a time, stirring occasionally.
About five minutes before the rice is done, check seasoning and add more salt if needed.
As soon as the rice is al dente, turn off the heat, stir in the butter, a little ground pepper, the parsley and 1/2 cup Parmesan cheese.
Cover the risotto for two minutes. Serve with the remaining grated cheese.
Hens with Garlic and Rosemary
Since Padua hens are not available everywhere, I offer an alternative.
- 4 Cornish game hens, about 1 lb each
- Salt and pepper to taste
- 1 lemon, quartered
- 4 sprigs fresh rosemary
- 3 tablespoons olive oil, divided
- 24 cloves garlic
- 1/3 cup white wine
- 1/3 cup low-sodium chicken broth
- 4 sprigs fresh rosemary, for garnish
Preheat oven to 450 degrees F (230 degrees C).
Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in the cavity of each hen. Place in a large, heavy roasting pan and arrange garlic cloves around hens. Roast in the preheated oven for 25 minutes.
Reduce the oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth and remaining 2 tablespoons of oil; pour over the hens. Continue roasting about 25 minutes longer or until hens are golden brown and juices run clear. Baste with the pan juices every 10 minutes.
Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm.
Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs and serve.
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons limoncello
- 3 packages (3 ounces each) ladyfingers, split
LEMON CURD: or 1 (10-12 ounce) Jar Lemon Curd
- 1-1/2 cups sugar
- 1/3 cup plus 1 tablespoon cornstarch
- 1-1/2 cups cold water
- 3 egg yolks, lightly beaten
- 3 tablespoons butter, cubed
- 1/2 cup lemon juice
- 2 teaspoons grated lemon peel, plus extra for garnish
- 1-1/2 cups heavy whipping cream
- 1/2 cup sugar
- 1 carton (8 ounces) Mascarpone cheese
For the syrup: In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Stir in limoncello; set aside.
For lemon curd: in another saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
Stir a small amount of hot mixture into the beaten egg yolks; return all to the pan, stirring constantly. Return to the heat and bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Stir in butter. Gently stir in lemon juice and peel. Cool to room temperature without stirring.
For the filling: In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold cheese and whipped cream into lemon curd.
Arrange a third of the ladyfingers on the bottom of a 9-inch springform pan. Drizzle with a third of the syrup; spread with a third of the filling. Repeat layers twice.
Cover and refrigerate overnight.
Carefully run a knife around edge of the pan to loosen. Remove the sides of the pan. Garnish the top with lemon zest and mint, if desired. Yield: 16 servings.
Beans play an essential role in Italian cooking and, consequently, they are grown throughout the country. From Sicily in the south to Piedmont and Veneto in the north, various regions produce different kinds of beans, all of which are enjoyed by the Italian culture. While many cooks will substitute one white bean for another, each type provides its own individual shape and texture to a given dish.
Borlotti (cranberry beans) is a favorite bean in northern Italy. These red, tan and brown speckled beans turn dark brown on the outside and yellow on the inside when cooked. They add a creamy consistency to any recipe.
The region of Tuscany is famous for Cannellini, white kidney beans, and are simply referred to as fagioli. Other popular Tuscan white beans include sorani, toscanello, corona and schiaccianoci.
Chickpeas (Cece) or Garbanzo Beans are the most widely consumed legume in the world and have been adopted in every region of Italy. The chickpea has a round shape and are beige in color. They have a firm texture with a flavor somewhere between chestnuts and walnuts. Chickpeas can be cooked in soups and stews, added to pasta, eaten cold in salads and ground into a gluten-free flour.
Corona, a large white bean, is a member of the runner family and when cooked, they almost triple in size. This is one reason this hearty bean is often called the “poor man’s meat.”
Fava beans are a staple of Abruzzo, Puglia, Campania, as well as Sicily. A staple of southern Italian cuisine, fava beans are hardy and widely available.
Lentils, or lenticchie, are eaten all across Italy. With their nutty taste, lentils are ideally small and brown. The most select lentils are grown in Umbria, Abruzzo and Sicily. Although lentils do not require soaking previous to cooking, they are best when soaked for about an hour.
With all beans, keep in mind that the fresher the bean, the better it will taste when used in your favorite recipes.
A diet rich in fiber is a great preventative of coronary heart disease and colon cancer. Beans can provide a reduction in serum cholesterol levels and are also thought to prevent diabetes in at-risk individuals. Additionally, beans contain more protein than any other vegetable; some beans even rival chicken or meat in protein content.
Cooking beans at home is a simple way to save money and provide the base for many healthy meals. It requires little effort and they’re easy to keep on hand in the refrigerator or freezer. You can quickly put together soups, salads, dips and spreads.
Basic Directions for Cooking Dried Beans
Makes about 6 cups
- 1 pound dried beans
- 1 yellow onion, quartered
- 2 bay leaves
- Sea salt and ground black pepper to taste
Spread beans in a single layer on a large sheet tray; pick through to remove and discard any small stones or debris and then rinse well.
Soak the beans using one of these two methods:
Traditional soaking method: In a large bowl, cover beans with 3 inches of cold water, cover and set aside at room temperature for 8 hours or overnight.
Quick soaking method: In a large pot, cover beans with 3 inches of cold water, cover and bring to a boil. Boil for 1 minute, remove pot from heat and set aside, covered, for 1 hour.
Drain soaked beans and transfer to a large pot. Cover with 2 inches of cold water, add onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans, discard onions and bay leaves and season with salt and pepper.
Beans develop flavor as they cook, but the flavor is subtle. You can boost the flavor of cooked beans by adding aromatic root vegetables, herbs and spices or meat to the pot near the end of cooking—the last 10 to 30 minutes. The flavor of the vegetables, herbs and meat is infused in the water and in turn is drawn into the bean. The conventional wisdom about salting beans is that salt toughens the skins as they cook. So it is best to add salt at the end of the cooking time. Do not add acidic ingredients, like vinegar, tomatoes or tomato juice, as this will slow the cooking process. Instead, add these ingredients after the beans are cooked.
Here are several flavoring options to add near the end of cooking dried beans:
- Sauté separately diced aromatic vegetables—onions, celery, carrots, leeks, celery root, parsnip, garlic–in olive oil until just soft then stir them into the bean pot with about 10 minutes left to cook.
- At the end of cooking, stir in salt and pepper to taste, add a bouquet garni–a few thyme sprigs, parsley stems and two bay leaves tied in kitchen twine–to soak.
- Add a ham hock or a piece of prosciutto to cook with the beans for a deep meaty flavor. Diced bacon or ham steak added to the liquid will also deliver flavor to the beans, as will chunks of beef, pork or lamb.
- When using beans in a soup, you can thicken the soup by transferring a cup or two of the cooked beans and broth to a blender and purée thoroughly. Then return the purée to the cooking pot.
Orecchiette Pasta with Spinach and Beans
- 1 pound orecchiette pasta (small ears)
- 3 garlic cloves, minced
- 4 tablespoons olive oil, divided
- Pinch of red pepper flakes
- 12 ounces fresh spinach leaves, chopped
- Salt and pepper
- 3 cups vegetable or chicken broth
- 2 cups cooked cannellini beans, drained
- Parmesan cheese, grated
Cook the orecchiette in boiling water for 1-2 minutes less than the recommended cooking time. Drain and do not rinse.
While the pasta is cooking, saute garlic and red pepper flakes in oil in a saute pan for 1-2 minutes. Do not allow garlic to brown. Add spinach, salt and pepper. Saute until the spinach is wilted. Add broth and simmer about 5 minutes. Add beans and drained orecchiette to the broth mixture. Stir to combine and cook 1-2 more minutes. Transfer to a serving dish. Sprinkle with Parmesan cheese.
TIP: If you under cook pasta by a few minutes and then add it to your soup to finish the cooking time, the pasta will absorb some of the broth and be more flavorful.
Bean and Sausage Stew
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 4 Italian sausage links, either pork or turkey, cut in half
- 1 cup cooked beans, drained
- 1 small onion, chopped
- 2 tablespoons chopped parsley
- 2 carrots, peeled and sliced into 1-inch pieces
- 4 cups chicken broth
- 2 small potatoes, scrubbed and cut into 1-inch pieces
- 1 bay leaf
- 1 small butternut squash, peeled, seeded and cut into 1-inch pieces
- Salt and pepper to taste
In a Dutch oven or heavy-bottomed 6-quart pot, heat the olive oil over medium high. Brown the sausages on all sides for about 10 minutes and remove onto a plate.
Add the onions to the pot and cook for 5 minutes, until slightly translucent. Add the remaining ingredients.
Bring to a boil, return the sausage to the pot and reduce the heat to medium low.
Cook, partially covered, for about 30 minutes or until the squash is tender when pierced with a fork. Adjust the seasonings with salt and pepper to taste.
Herbed Lentils with Spinach and Tomatoes
Serve with pita bread
- 1 cup lentils
- 2 cups water
- 2 tablespoons olive oil
- 2 tablespoons diced shallots
- 3 cups baby spinach leaves (about 3 ounces)
- 14 oz. diced tomatoes, slightly drained
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Place the lentils in a pot with the water and let rest one hour. Bring to a boil. Cover and simmer for 30 minutes or until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil and parsley to the pan and stir to combine. Cook until warmed through. Stir in the lemon juice, salt and pepper and serve.
Beans and Broccoli
- 2 cups dried large white beans (corona), soaked overnight
- 3 ounces Parmesan cheese with rind
- 1 onion, quartered
- 1 head garlic, halved crosswise
- Kosher salt
- 1½ pounds broccoli, coarsely chopped
- 1/2 cup olive oil, divided
- Freshly ground black pepper
- 4 anchovy fillets packed in oil, drained, finely chopped
- 2 wide strips lemon zest, thinly sliced
- 1/4 cup fresh lemon juice
Drain beans and place in a large heavy pot. Remove the rind from the cheese and add to the beans along with the onion and garlic. Pour in water to cover by 2 inches. Bring to a boil, reduce heat and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Season with salt. Let the beans cool in the liquid. Discard vegetables and Parmesan rind, then drain.
Preheat oven to 450°F. Mix broccoli with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, turning occasionally, until tender and lightly charred, 15–20 minutes. Let cool. Finely chop the broccoli.
In a large bowl combine the anchovies, lemon zest, lemon juice, remaining ¼ cup of olive oil and beans. Mix gently. Add the broccoli and season with salt and pepper, if needed. Shave Parmesan cheese over the mixture and serve.
Braised Chicken with Fennel and White Beans
- 3 tablespoons olive oil
- 1 cut-up whole chicken (about 3 lbs)
- 1/4 teaspoon coarse (kosher or sea) salt
- 1/4 teaspoon black pepper
- 1 small onion, cut into thin wedges
- 2 large cloves garlic, finely chopped
- 1 fennel bulb, quartered, cored, thinly sliced
- 1 medium yellow bell pepper, cut into thin strips
- 1 can (28 oz) Italian whole peeled tomatoes, undrained
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh rosemary leaves
- 2 cups cooked beans
- Chopped fresh Italian (flat-leaf) parsley
In a deep 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to the skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet to a platter.
Add onion, garlic, fennel and bell pepper to the skillet. Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender. Add browned chicken, tomatoes, wine and rosemary. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until chicken is tender.
Stir in beans. Cook uncovered about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear, when the thickest area reads 165°F on a meat thermometer. Sprinkle with parsley and serve.
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.
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.
- 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.
Classic Tuscan Roast Pork Loin
- 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
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.
Italian Spiced Boneless Pork with Roasted Vegetables
- 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
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.
Sausage Stuffed Pork Loin Roast
- 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
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.
Pork Tenderloin With Roasted Apples And Pumpkin Risotto
- 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
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.
- 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
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.
Milan is the home of Italy’s stock exchange, the Gothic cathedral – the Duomo, one of Europe’s biggest trade-fair complexes, famous nightclubs, the prestigious opera house, La Scala, A.C. Milan (football) and endless opportunities to eat the best of Lombard’s Italian food. Milan is also the fashion icon of Italy and houses millions of residents in this northern city located south of the Italian Alps. Milan is very close to several other cities, such as Venice and Florence, and attractions, such as the Alpine ski slopes or the seashore villages of Liguria and Cinque Terre. The fashion quarter is not only known for major designers in the industry, such as, Valentino, Gucci, Kenzo and Yves Saint Laurent but, also, for many small boutique stores and fashionable shops.
Milan’s cuisine features many specialties. Pasta dishes, such as “tortelli di zucca”, which is ravioli stuffed with pumpkin, “zuppa pavese” (broth with bread and eggs) and “zuppa di porri e bietole” (soup made with leeks and swiss chard). Polenta topped with mushrooms or meat sauce is typically served during the winter. Risotto alla Milanese, Osso Buco, breaded veal cutlet, pork chops or roast beef are typical main dishes. Cheese is a must on the Milanese table at the end of the meal. The cheeses that are eaten in Milan come from the surrounding countryside and alpine valleys. Among the most popular are Bagoss, Brescia cheese, Caprini, Crescenza or Stracchino, soft cheeses flavored with mountain herbs and, of course, Gorgonzola, eaten alone or served over risotto and polenta. You will notice that the dishes in Milan are based on more high calorie ingredients such as butter and sausages, supposedly due to the fact that the winters are long.
Polenta e Gorgonzola
- 1/2 cup walnuts
- 1 cup gorgonzola blue cheese
- Chopped herbs, such as rosemary or sage
- Coarse ground black pepper
For the polenta:
- 13 oz polenta (not quick cooking)
- 7 cups water or milk or a combination
- 4 tablespoons butter
- 2 teaspoons salt
Boil the water and/or the milk, add salt and butter.
Pour the polenta into the boiling water, slowly and mixing well with a whisk.
Cover and let simmer over low heat for 60 minutes.
Grease a large baking tray and pour the polenta onto the pan, spreading it with a spatula: it should be around 1/4 inch thick, let it cool.
With a decorative 2 inch cookie or biscuit cutter make 24 circles.
Spread the gorgonzola cheese over half of the circles, cover with the other half and decorate with a walnut on the top, herbs and black pepper.
Serve warm, heating for 5 minutes in the oven
Leek and Swiss Chard Soup – Zuppa Di Porri E Bietole
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 leeks, white and light green parts, cut into 1/2-inch slices
- 8 ounces swiss chard, cut into 1-inch pieces
- 6 cups stock ( vegetable or chicken)
- 1/2 cup Arborio rice
- Salt, to taste
- Pepper, to taste
- 1/4 cup parmesan cheese, grated
In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
Add the Swiss chard and stock and bring to a simmer.
Cook until the chard wilts, about 10 minutes.
Add the rice, salt and pepper.
Cover and cook over low heat about 20 minutes or until the rice is cooked.
Stir in cheese and serve.
Italian Roast Turkey with Chestnut Stuffing
During the autumn season in Italy, turkey is often made with a stuffing of chestnuts and sausage. The wild turkey was brought to Europe from the New World and, once domesticated, became one of the large courtyard fowl animals in Lombardy. With Italy being one of the largest producers of chestnuts, it was natural to use them in a stuffing.
- Chestnut Stuffing, (recipe below)
- 1 12-to-14-pound turkey
- 1 lemon, cut in half
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 4 slices bacon
- 2 tablespoons olive oil
- 1 cup dry white wine
- 3 cups reduced-sodium chicken broth
- 2 tablespoons water
- 1 tablespoon cornstarch
Make Chestnut Stuffing.
Preheat oven to 325°F. Coat a large roasting pan and a 2-quart baking dish with cooking spray.
Remove the giblets, neck and any visible fat from the turkey. Rub the cavity with lemon halves, squeezing them as you go. Make a few tiny slits in the skin under the wings, where the legs join the body and in the thickest part of the breast. Stuff each slit with a piece of rosemary and sage.
Stuff the cavity and neck pouch with about 5 cups of the stuffing, securing the neck cavity with a skewer. Place remaining stuffing in the prepared baking dish; cover and refrigerate until needed.
Sprinkle the turkey with salt and pepper. Place bacon slices across the breast. Tie the drumsticks together.
Place the turkey, breast-side up, in the prepared roasting pan. Roast for 1 hour. Pour the wine over the turkey and baste a few times. Continue to roast for 2 hours more, basting with the pan juices several times and roast until the turkey is done, an additional 30 to 60 minutes. (An instant-read thermometer inserted in the thickest part of the thigh should register 180°F and 165°F in the stuffing.) Total cooking time will be 3 1/2 to 4 hours.
About 40 minutes before the turkey is ready, cover the reserved stuffing with a lid or foil and bake until heated through, 35 to 45 minutes. If you like a crisp top, uncover for the last 15 minutes of baking.
When the turkey is ready, place it on a carving board or platter. Scoop stuffing into a serving bowl, cover and keep warm. Tent the turkey with foil.
Place the roasting pan over medium heat and pour in the broth; bring to a boil, stirring to scrape up any browned bits. Cook for 5 minutes and transfer to a medium saucepan. Bring to a simmer. Mix water and cornstarch in a small bowl; add to the simmering sauce, whisking until lightly thickened.
Remove string from the drumsticks and carve the turkey. Serve with stuffing and gravy.
- Two 7 1/2-ounce jars vacuum-packed cooked chestnuts
- 8 cups cubed country bread, (1 pound)
- 12 oz sweet Italian sausage, casings removed
- 1 tablespoon olive oil
- 2 onions, finely chopped
- 1 clove garlic, minced
- 1/2 pound mushrooms, wiped clean, trimmed and sliced
- 1 small fennel bulb, diced
- 1/3 cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 large eggs
- 1-1 1/2 cups reduced-sodium chicken broth
Break the chestnut meat into chunks. Preheat oven to 350°F.
Spread bread on a baking sheet and bake until lightly toasted, 15 to 25 minutes. Set aside.
Cook sausage in a large skillet over medium heat, crumbling with a wooden spoon, until browned, 5 to 10 minutes. Drain on paper towels. Wipe out the skillet.
Add oil to the skillet and heat over medium-low heat. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add mushrooms and fennel and increase heat to medium-high; cook, stirring, until tender, 5 to 7 minutes.
Combine the reserved chestnuts, toasted bread, sausage, onion-mushroom mixture, parsley, thyme, sage, salt and pepper in a large bowl. Toss until well mixed.
Whisk eggs and 1 cup broth in a small bowl. Drizzle the egg mixture over the bread mixture and toss until evenly moistened. If you like a moist stuffing, add remaining 1/2 cup broth.
Use as directed in Roast Turkey with Chestnut Stuffing or place in a 3-quart baking dish that has been coated with cooking spray, cover with a lid or foil and bake at 325°F until heated through, 35 to 45 minutes. If you like a crisp top, uncover for the last 15 minutes of baking.
Broccoli with Orange Sauce
- 1 1/4 pounds fresh broccoli, cut into serving pieces
- 2 teaspoons cornstarch
- 1/4 cup chicken broth
- Juice of 1 medium orange
- 1 teaspoon orange peel, grated
- 1 medium navel orange, peeled and thinly sliced
Cook the broccoli in a saucepan in a small amount of salted water for about eight minutes. Drain the broccoli in a colander and place it in a serving bowl.
In the empty saucepan combine the cornstarch, chicken broth, orange juice and orange peel and stir until mixture is blended. Then bring to a boil and stir for two minutes or until it thickens. Drizzle the sauce over the broccoli. Garnish with orange slices before serving.
Fresh Pear Crostata
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 4 cups chopped peeled ripe pears (about 8 medium)
- One 9 inch refrigerated pie crust, or your favorite pie crust
- 1 teaspoon sugar
- 2 tablespoons sliced almonds
Heat the oven to 450°F. In medium bowl, mix the 1/2 cup sugar and the flour. Gently stir in the pears to coat.
Place the pie crust on a parchment lined 15×10 inch pan with sides.
Spoon the pear mixture onto center of the crust to within 2 inches of the edge. Carefully fold the 2-inch edge of crust up over pear mixture, pleating crust slightly as you go along the circle. Sprinkle 1 teaspoon sugar over the crust edge.
Bake 15 minutes and sprinkle almonds over the pear mixture. Continue to bake 5 more minutes until the pears are tender and the crust is golden. Cool 15 minutes. Cut into wedges; serve warm.
Valtellina or the Valtelline (occasionally spelled as two words in English: Val Telline) is a valley in the Lombardy region of northern Italy, bordering Switzerland. Today, it is known for its ski center, hot spring spas, bresaola, cheeses and wines. In past centuries, it was a key alpine pass between northern Italy and Germany and control of the Valtelline was much sought after, particularly during the Thirty Years’ War.
The earliest settlements date back to prehistoric times: prior to the Roman conquest, the area was inhabited by Rhaetians and Celts.Thanks to its strategic position at a crossroads on one of the main routes connecting northern Italy with the trans alpine regions (the Via Imperiale d’Alemagna), it was already being fought over in the 10th century by various potentates, passing from one ruling power to the next (the bishops of Cosmo and Chur, the Visconti and Sforza families, France and Spain), although it maintained its municipal independence thanks to a 14th – century statute that gave its residents special rights and privileges and helped it become a commercial center.
Valtellina is also an area of great natural beauty. Nature lovers and sports enthusiasts come here to enjoy a whole range of outdoor pursuits all year round, in a valley dominated by some of the most beautiful and best-known mountains in the Alps. Its internationally renowned tourist resorts have been attracting skiers and mountaineers from Italy and abroad since the 19th century. The best skiing resorts are Bormio, Santa Caterina Valfurva, Livigno, Aprica and Madesimo, the venue of such international events as the 1985 and 2005 World Alpine Skiing Championships.
The Stelvio National Park, one of Europe’s largest protected areas covering 134.620 hectares of central Alpine territory, straddles two italian regions: Lombardy and Trentino Alto Adige. The idea to protect this area in the Italian alps was first proposed at the beginning of the 20th century, although the law creating the park was not approved until 1935, and only as recently as 1977 were its present borders defined. The scenery of the park, which ranges in altitude from 650 to 3905 meters (over 12,000 feet), includes glaciers, alpine pasture, extensive woodland, agricultural holdings with farmsteads inhabited all year round, glacial lakes and mountain streams.
Other areas of natural interest include: the Valtellina Orobian Alps Regional Park, the Acqua Fraggia Waterfalls and several nature reserves (Marmitte dei Giganti, Pian di Spagna and Lake Mezzola, the Postalesio Pyramids, the Bordighi Forest, Pian di Gembro and Paluaccio di Oga.
Valtellina’s grapes are grown on the mountain slopes in an east-west direction, which means maximum light exposure:, so the vineyards enjoy similar sunshine hours to those in Sicily. Vines are almost all planted on terraces carved into the granite and slate rock. All grape picking is by hand, as is the heavy work of hauling grapes up and down the slopes – around three-times more man-hours are required to work these vines than the gentler slopes of Piedmont. A few growers have invested in funicular transporters and even helicopters to aid in this back-breaking work. Nebbiolo has always been the only grape variety bottled in the region’s red wines, though recently some experimental plantings of Merlot and Pinot Noir are being watched with interest.
A number of ingredients make up pizzocheri; a local pasta made with a grain known as grano saraceno. This is a medium-width pasta much like fettuccine that is cooked with casera, a local cow’s milk cheese and a cabbage known as verza, which has a blend of sweet and slightly bitter flavors.
Other famous foods of Valtellina include bresaola, a cured meat served in an antipasti. This is usually made from beef, but sometimes a restaurant will serve bresaola made from deer, written on the menu as cerva. The most famous food from here is Bitto, a D.O.P. cheese that is aged for various periods ranging from 70 days to 10 years. Primarily a cow’s milk cheese (up to 10 percent goat’s milk may be added) and is made only during the summer in the area’s mountain dairies.
Original recipe of the Pizzocchero Teglio ®
Coded and registered by the Academy of Pizzocchero Teglio
Ingredients (serves 4)
- 400 g of buckwheat flour
- 100 g white flour
- 200 g of butter
- 250 g of cheese Valtellina Casera DOP (protected origin den.ne)
- 150 g of grated parmesan cheese in
- 200 g of cabbage
- 250 g of potatoes
- a clove of garlic, pepper
Mix the two flours, mix with water and work for about 5 minutes.
With a rolling-pin roll the dough to a thickness of 2-3 mm which are derived from the bands 7 -8 cm. Overlap the strips and cut widthwise, tagliatelle getting about 5 millimeters wide. Bake the vegetables in salted water, the cabbage into small pieces and potatoes into chunks, add the pizzocheri after 5 minutes ( the potatoes are always present, while cabbage can be replaced, according to the seasons, with ribbed or green beans.)After about ten minutes to collect pizzocheri with a slotted spoon and pour a part in a very hot pan, sprinkle with grated parmesan cheese and Valtellina Casera dop flakes Continue alternating pizzocheri and cheese. Fry the butter with the garlic color leaving for good, before pouring it on pizzocheri. pizzocheri. Without stirring serve hot with a sprinkling of pepper.
The Cuisine of Valtellina
Insalata Della Valtellina (Bresaola salad)
Bresaola is cured, air-dried beef typically made in the Valtellina area of Lombardy. Lean and tender with a little added salt, it is perfect in salads. It is readily available in Italian delis and larger supermarkets.
- 3 slices bread
- 2 tablespoons extra virgin olive oil
- 4-5 Romaine lettuce leaves, separated
- A small handful arugula
- 4 oz radishes, sliced
- 20 black olives
- 2 eggs, hard-boiled and quartered
- 3 oz bresaola, thinly sliced
- 2 tablespoons finely shaved fresh
- Parmesan, shaved
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper
- 1 garlic clove, left whole
Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden. Remove and place on a plate.
Combine all the dressing ingredients and whisk together until the dressing is creamy. Remove the garlic clove from the dressing.
Arrange the lettuce leaves, arugula, radishes and olives on a serving dish, drizzle with the dressing and toss well. Arrange the eggs, bresaola and fried bread on top and scatter the Parmesan shavings over all.
Polenta Taragna alla Valtellinese
It is generally served with salami and pickles.
- 2 cups polenta mixed with 1 cup buckwheat flour
- 1/2 cup butter plus 3 tablespoons
- 1/4 pound casera cheese
Preheat oven to 350 degrees F.
Butter an oven proof dish with 3 tablespoons butter and set aside. In a 6 quart sauce pan, heat 8 cups water to a boil. Whisking furiously, slowly drizzle in mixed flours until all are incorporated. Switch to a wooden spoon.and cook until the texture is thickened. Add the butter and cheese. Stir through and pour into baking dish. Place in the oven for 10 minutes, remove and serve immediately.
Italian Pork and Vegetable Saute
- 1 pound boneless sirloin pork chops, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 2 red bell peppers, cored and cut into 1/2-inch dice
- 10 ounces cremini mushrooms, sliced
- 3 scallions, white and green parts, thinly sliced
- Coarse salt
- Freshly ground black pepper
- 1 tablespoon flour
- 1/2 cup dry white wine, such as Pinot Grigio
Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until beginning to soften, about 1 minute. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes. Stir in scallions and cook until wilted, about 1 minute. Transfer to a plate.
Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 tablespoon of oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced in the center with the tip of a sharp knife, about 5 minutes. Sprinkle with flour and stir with a wooden spoon to coat the pork.
Add wine and 1/2 cup water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return the vegetables to the pan and cook until the sauce is thickened, about 1 minute. Season with salt and pepper, if needed. Serve.
Makes 4 servings
- 1/2 cup golden raisins, roughly chopped
- 1/4 cup Grappa, Port or Marsala (dessert wine)
- 1/4 cup plus 2 tablespoons of whole milk
- 2 ¼ teaspoons or 1 packet (¼-ounce) active dry yeast
- 1 teaspoon sugar
- 1 ½ cups unbleached all-purpose flour
- 1/2 cup spelt, rye or whole wheat flour
- 3 tablespoons sugar
- A pinch of kosher salt
- 3 tablespoons unsalted butter, room temperature
- 1 large egg yolk, room temperature
- 3/4 cup (about 15) dried figs, roughly chopped
- 3/4 cup walnuts, roughly chopped
- 3 tablespoons pine nuts, pistachios or hazelnuts, roughly chopped
- 1 egg yolk plus 1 teaspoon water, for brushing dough top
Combine raisins and grappa or dessert wine in a bowl. Set aside.
In a small saucepan, heat milk over medium until just warm. Transfer to a mixing bowl or the bowl of an electric mixer. Sprinkle yeast and sugar over the milk. Let mixture stand until foamy, 5 to 10 minutes.
While yeast is foaming, put flour, salt and sugar in a bowl and whisk to combine. With mixer at medium-low, add half of the flour mixture to the yeast mixture.
Mix until well blended, then add the remaining flour mixture along with the butter and egg yolk. Mix for five minutes on low.
Drain raisins, discarding the liquid. Add raisins, figs and all the nuts to the dough. Mix on low until just incorporated.
Remove the bowl from mixer and knead dough with your hands to finish incorporating ingredients and forming a stiff, wet dough.
Line a baking sheet with parchment paper. Turn dough out on the prepared pan and form the dough into an 8-inch oval loaf. Cover with plastic wrap or a lightly dampened towel.
Let rest at room temperature until double in size, about 2 hours.
Heat the oven to 350 degrees F with a rack in the middle of oven.
In a small bowl, beat 1 egg yolk with a teaspoon of water. Brush dough with the egg mixture then bake, rotating pan halfway through, until golden brown, 30 to 35 minutes.
Remove and cool on wire rack. Will last 4 to 5 days wrapped in plastic.
With 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.
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.
Freezer Corn Saute
- 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
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.
Eat Twice Lasagna
- 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
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).
Blueberry Oatmeal Pancakes
You can freeze these in single-serving portions (in ziploc bags) and reheat in the microwave for a quick breakfast.
- 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
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.
Frozen Spinach and Feta Stuffed Chicken Breasts
What is great about this recipe is that the chicken can be cooked without defrosting first.
- 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
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.
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.
Kid Friendly Lemony Chicken Noodle Soup
- 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
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.
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.