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Low Carb Italian – Really !

April 15, 2013

lowcarb-diet

Your body uses carbohydrates as its main fuel source. Sugars and starches are broken down into simple sugars during digestion. They’re then absorbed into your bloodstream, where they’re also known as blood sugar (glucose). From there, the glucose enters your body’s cells with the help of insulin. Some of this glucose is used by your body for energy, fueling all of your activities, whether it’s going for a jog or simply breathing. Extra glucose is stored in your liver, muscles and other cells for later use or is converted to fat.

The theory behind the low-carb diet is that insulin prevents fat from breaking down in the body by allowing sugar to be used for energy. Proponents of the low-carb diet believe that decreasing carbs results in lower insulin levels, which causes the body to burn stored fat for energy and ultimately helps you shed excess weight and reduce risk factors for a variety of health conditions. A low-carb diet limits carbohydrates — such as grains, starchy vegetables and fruit — and emphasizes dietary protein and fat. Many types of low-carb diets exist, each with varying restrictions on the types and amounts of carbohydrates you can eat.

When most people think of Italian food, their minds immediately leap to dishes which are overwhelmingly carbohydrate –- pasta, pizza and bread. But lots of Italian dishes are great choices for people who must watch their carbs or who are just looking for a lighter dinner option. Finding them is easier if you start to “think like an Italian”.

Low-Carb Italian Eating – Dos and Don’t

Italians are known for shopping daily for the freshest and choicest produce, seafood and meats, often with a fairly simple preparation, so as not to hide the wonderful fresh flavors. So cook with lots of healthy fresh ingredients.

Use olive oil. This type of fat, as well as the antioxidants in olive oil, are part of the reasons for the healthfulness of the “Mediterranean Diet.”

Italians eat their main meal slowly over several small courses.

Minimize the following which are high in carbs: pasta, bread, risotto, polenta, bruschetta, crostini.

Be aware that fried items, such as a calamari appetizer, will usually be breaded.

Appetizers (Antipasti)

In Italian, “pasto” means “meal,” and “antipasti” or “antipasto” is “before the meal.”

Antipasti are usually made with meats, seafood and vegetables, such as salami, cheeses and marinated vegetables, such as artichokes and peppers.

Gamberoni (shrimp) is a common antipasto dish, either cold or hot, often sautéed with garlic and wine.

Grilled, roasted or marinated vegetables.

Steamed clams or mussels

Soups

In Italy, soups are often served instead of pasta. Many Italian soups are low in carbs, even the soups with beans or pasta in them often only have small amounts of these per portion. Since there are so many different soups, the exact carb count depends on the cook, but generally you’ll want to go with thinner soups. Seafood soups are a good choice and another good choice is Stracciatelle, an Italian egg drop soup. Also, look for soups with lots of vegetables.

Salads (Insulata)

Salads are almost always a good bet, if you avoid croutons or other bread. An Italian salad could contain many fresh vegetables –- and, of course, olive oil. The classic caprese salad has mozzarella, tomatoes, and basil.

Meats and Seafood – Secondi

This course  is the main concern for someone eating low carb. Most of the meats and seafood on an Italian menu have little starch or sugar. Avoid breaded meats, such as chicken or veal parmesan or milanese.

True Italian tomato sauces have little or no sugar, although many pasta sauces in the United States are loaded with added sugar. Read the labels on the jars or make your own.

Desserts

In Italy, meals often end with fresh fruit..Needless to say, rich desserts are high in carbohydrates.

Pasta

There are many low-carb alternatives to pasta. Many vegetables are bland enough to use as a “blank canvas” for pasta sauces and most of them are far more nutritious than pasta ever thought of being. Take the classic, spaghetti squash. Cup for cup, it has fewer than 25% of the calories and carbs of regular spaghetti (even whole wheat). It’s delicious with pesto and other pasta sauces.

Veggies that serve as good “beds” for pasta sauces:

Zucchini or other summer squash, shredded, julienned or just cut into ribbons with a peeler.

Cauliflower mashed

Cabbage – shredded and sautéed with sliced onion.

Use your imagination – many vegetables have compatible flavors with sauces, for example, green beans with pesto sauce or eggplant strips with marinara.

Low Carb Antipasto

Asparagus Rolls with Prosciutto and Basil Ricotta Cheese

Ingredients:

  • 1/2 cup whole basil leaves
  • 1/2 cup lowfat ricotta cheese
  • 2 tablespoons olive oil
  • salt and black pepper to taste
  • 1 pound medium asparagus spears, about 16 pieces
  • 1 tablespoon salt
  • 8 slices thinly sliced prosciutto
  • 1/4 cup grated Parmesan cheese

Directions:

Trim two inches from ends of asparagus. Have a medium size bowl of ice water ready for chilling basil and asparagus. Bring 2 quarts water to a boil with salt. Add basil leaves to water and blanch until leaves brighten, about 20 seconds. Remove with slotted spoon and plunge into ice water. Remove and squeeze out excess water. Add asparagus to boiling water and cook 5 to 7 minutes, until ends are soft when pinched. Remove from water and chill in ice water to stop cooking.

Place blanched basil leaves into blender or food processor. Add ricotta cheese, olive oil and salt and pepper to taste. Set aside. Lay out slices of prosciutto on a cutting board. Place dollop of ricotta mixture on one end of the prosciutto slice. Sprinkle with parmesan cheese. Arrange two asparagus spears at the edge of each prosciutto slice and begin rolling around the asparagus until the end of the prosciutto is reached. Arrange on platter and serve.

Italian Vegetable Soup

Ingredients:

  • 1 medium onion, chopped
  • 2 large stalks celery, chopped
  • 4 cloves garlic, pressed
  • 1 medium red bell pepper
  • 1 cup chopped carrot or squash
  • 1 heaping tablespoon sweet paprika
  • 3 teaspoons turmeric
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Hot sauce, to taste
  • 1 15 oz can tomatoes, chopped
  • 1 and 1/2 cups swiss chard or spinach or other dark leafy green – cut into thin strips
  • 10 oz frozen green beans (or fresh)
  • Salt and pepper
  • 5 cups low salt stock or broth
  • 1 tablespoon olive oil

Directions:

1. In a large soup pot, put oil, onion, and celery. Cook on low heat for 5 to 10 minutes until vegetables are softened.

2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant — another minute or so.

3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.

4. Adjust seasonings.

Low Carb Second Courses

Italian Grilled Chicken

Ingredients:

  • 6 boneless chicken breasts halves
  • 1/4 cup olive oil
  • 3 cloves garlic, crushed
  • fresh ground black pepper
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons melted butter
  • 3 sprigs fresh rosemary
  • 1 tablespoon parmesan cheese

Directions:

To grill: Preheat grill. Skin chicken breasts and rub with black pepper to taste.

Blend basil, olive oil, butter, garlic and parmesan cheese using an electric blender or processor at low speed until smooth.

Baste chicken lightly with mixture.

Grill over medium coals basting during cooking time with more basil sauce.

During this time add the rosemary branches to coals for added smoke flavor.

Grill 10 minutes on each side or until chicken is done when the temperature reads 160°F. on a meat thermometer.

Garnish with fresh basil and serve with Zucchini Lasagna, recipe below.

Low-Carb Zucchini Lasagna

This low-carb lasagna uses zucchini “noodles” instead of pasta noodles. The trick to making this work is to take some of the water out of the zucchini first by salting the “noodles”. Then they firm up and are more noodle-like, instead of mushy. This recipe can be made with or without meat.

Ingredients:

  • 1 1/2 pounds of zucchini
  • salt – enough to lightly salt the zucchini – between 1/4 and 1/2 teaspoon
  • 1 lb ground beef
  • 1 lb whole milk ricotta cheese
  • 2 eggs
  • 1/2 cup chopped fresh basil or 1/3 cup chopped fresh parsley
  • 2 cups jarred pasta sauce (any variety with no added sugars) or homemade
  • 8 oz mozzarella cheese, shredded
  • 1/3 cup fresh Parmesan cheese, grated 

Directions:

1. Slice the zucchini into strips, lengthwise. The strips should be about 1/8 inch thick.

2. Put the zucchini strips into a colander and sprinkle the salt on them. Toss to coat. Put the colander over a bowl to catch the juice. After 10-15 minutes, toss the strips again so that the brine will more-or-less evenly coat the strips. Drain for an hour.

3. While the zucchini is draining, cook the meat. Then, combine the ricotta, eggs, and basil or parsley.

4. Spread the zucchini strips on paper toweling or a cotton tea towel to take away most of the surface liquid.

To Assemble:

Heat the oven to 350 degrees F.

1. Put 1/2 cup of the pasta sauce into the bottom of a 9 x 13 pan, and combine the meat with the rest of the sauce.

2. Begin layering by covering the sauce with a layer of zucchini. Then cover the zucchini with about one third of the ricotta mixture, one third of the sauce and one third of the mozzarella cheese. Repeat, only arrange the zucchini strips in the other direction, e.g. if in the first layer the strips are lined up along the length of the pan, for the next layer line them up across the width of the pan. Alternate again for the third layer. After the third layer, finish with the Parmesan cheese.

3. Bake until the cheese is golden brown, about 30 minutes. (Note, if you refrigerate the lasagna before baking, cover with foil and bake for 15 minutes covered, then remove the foil and cook an additional 30 minutes, or until cheese is golden brown.)

Makes 8 Servings.

 

Meatballs and Eggplant with Fresh Mozzarella

Serves 6

Ingredients:

  • 1 large eggplant
  • 1 tablespoon salt
  • 1 pound 96% Lean Ground Sirloin
  • 1/3 cup minced onion
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons Parmesan
  • 1 egg
  • 1/4 cup almond flour (ground almonds)
  • 1 (14-ounce) jar tomato sauce or homemade marinara sauce
  • 4 ounces fresh mozzarella
  • Fresh basil, chopped, for garnish

Directions:

Heat oven to 375°F. Peel eggplant and slice it into 12 circles. Sprinkle evenly with salt. Place eggplant in colander in the sink for 15 minutes.

While eggplant drains, mix ground sirloin in a large bowl with onion, garlic, dried oregano, dried basil, Parmesan, egg and almond flour. Mix thoroughly and shape into 12 meatballs.

Slice mozzarella into 12 thin pieces.

Rinse eggplant well with cold water. Squeeze dry by pressing down on eggplant in the colander and spread on kitchen towels to dry. Place eggplant into a 9×9-inch square baking pan and spread with 1/3 cup tomato sauce. Place meatballs on top of eggplant slices and pour remaining sauce over all. Top each meatball with slice of mozzarella. Bake in the oven 25 minutes.

Remove from oven, garnish with fresh basil and serve immediately. Serve with Italian Marinated Vegetable Salad, recipe below.

Italian Marinated Vegetable Salad

Serves: 12 servings

Ingredients

Vegetables:

  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon kosher salt
  • 1 pound broccoli rabe, trimmed
  • 1 cup small cauliflower florets
  • 8 ounces button mushrooms (cut in half if too large)
  • 1 cup half-moon-sliced zucchini
  • 1 cup half-moon-sliced yellow squash
  • 1/2 cup roasted red pepper strips
  • 1/2 cup marinated, quartered artichoke hearts
  • 1/2 cup oil-cured black olives, pitted

Italian Marinade:

 Ingredients:

  • 1/4 cup red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 clove garlic, chopped
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup canola oil
  • 1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish
  • 1 lemon, cut into wedges, for garnish

Equipment: 1 large stock pot with submersible pasta basket

Directions:

Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water. Drain well.

Transfer the vegetables to a bowl and mix with the pepper strips, artichokes and olives.

In a blender, combine the vinegar, lemon juice, mustard, salt and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.

Pour the dressing over the vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

 

 

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Posted by in Appetizer, Beef, Cheese, Chicken, eggplant, Healthy Italian Cooking, Italian Cuisine, Marinara, Prosciutto, Salad, Sauces, Soup, vegetable, Vegetables, zucchini Tags: , ,

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Delaware’s Little Italy

April 12, 2013

During the peak years of immigration to the United States from southern Italy, many of the Italian immigrants came to Delaware seeking a better life. They came to work as laborers on the railroad and in construction. In 1890, there were 459 Italian-born residents in Delaware and their numbers grew greatly by the close of the century. Besides those two industries, there were other industries in Delaware that attracted Italian immigrants and these included the leather, iron and steel industries. Many of the early immigrants were men who left their families behind temporarily until they could establish themselves and bring their families to Delaware. They often stayed in boarding houses with other workers. Eventually, their families joined them and they bought homes in Wilmington.

Over the years, these immigrants settled in the neighborhood around Union and Lincoln Streets between Pennsylvania and Lancaster Avenues. They brought with them a strong, determined and independent culture, which they preserved through strong family structures and ties. The neighborhood was known as The Hill and, eventually, Little Italy.

After a few years, many Italian immigrants opened their own businesses, such as mom and pop shops. They opened fruit and vegetable stores and offered their services as shoemakers, tailors, barbers, bakers, butchers, cheese and macaroni makers. Later they became restaurateurs, grocery and other retail store operators. Over the years, a ten by four block area of West Wilmington became an enclave for Italians who lived and worked there and its Italian identity grew strong.

St. Anthony’s

In recent years, the area has been revitalized with ongoing beautification projects through the Little Italy Merchant Association. The neighborhood is a cultural mix with a prominent Italian atmosphere and each June a weeklong celebration — St. Anthony’s Italian Festival — brings over 100,000 visitors to the area. It’s one of the largest Italian festivals in the country with attractions that include a bocce tournament, live music from several stages, strolling musicians from Italy, a midway, Italian food and merchandise, a Bellini Bar, a Panini Cafe, tours of St. Anthony’s Church and a procession of the Saints.

The large green arch featuring Italian crests, hangs over 4th Street and Lincoln Street, welcoming visitors and residents to Little Italy. Many Italian specialty stores are located here. The Fierro family has been making cheese in Wilmington at M. Fierro and Sons LLC (1025 N. Union St.) since 1928 and are well-know for their ricotta cheese.

Cheese making became a part of Wilmington’s Little Italy in the early 1900′s. Fierro & Sons has been part of Wilmington’s small business district since 1928. Michael Fierro, a Naples, Italy native, began his cheese-making livelihood in the cellar of Matassino’s grocery store at Seventh and Scott Streets. Mr. Fierro learned to make ricotta in an oval tub using just two gas burners. In 1936, Michael Fierro Senior decided to buy the Italian Republican Club on Sixth Street between Lincoln and Union. He made the upstairs rooms apartments and made cheese in the cellar two nights a week. Many people today still talk about their experience as kids, when they went down into the cellar to buy cheese for their mothers and grandmothers.

The Fierro second generation, Vincent and his brother Albert united after World War II, wanted to move their cheese business to another level. They went from selling to local Wilmington residents and businesses to areas in New Jersey, Baltimore and Washington. Due to the increase in the cheese business outside of the Delaware borders, the Fierro brothers decided to expand M. Fierro & Sons LLC and moved the business to their present address at 1025 North Union Street. Since 1947, the Fierro family has owned and operated the business. People know Fierro ricotta around the Tri-State area. Ricotta comes in all sizes from 15 oz to 30-pound containers. Along with ricotta, they also manufacturer fresh mozzarella, pizza cheese and cheese curd. In 2007, another local family run business, Hy-Point Dairy, purchased the Fierro business to ensure the Fierro family tradition continues.

A few blocks down the street, Papa’s Pastry Shop (600 N. Union St.) puts a decidedly modern twist on Italian sweets by offering gluten-free versions. Restaurants are not in short supply, but the two oldest also have the distinction of being opened by women over half a century ago. Generations of Robinos have been running Mrs. Robino’s Restaurant (520 N. Union St.) since 1940, with house specials like Greens with Garlic and Lottie’s Special: seafood tossed in a creamy blush sauce over penne. Madelines (531 N. Dupont St.), is another of Wilmington’s older restaurants, with over 50 years in the same location run by the same family. They’re known for the house Spezzato entrée, featuring diced veal and mushrooms in a red gravy.

Photo: Mrs. Robino’s Italian Restaurant

In 1940 most women were content keeping house and taking care of husbands and children. It was then that Mrs. Tresilla Robino not only looked after her husband and family, but also cooked for many husbands and fathers who were on their own in America waiting for the rest of their families to immigrate. Tresilla always had company at her house at dinner time. Someone suggested she open a restaurant and it was then that Mrs. Robino’s was established. At 1903 Howland Street with only a few tables set up in her basement, lines of people started to form out her front door.

When her home on Howland Street became too small to meet the demands of the business, she and her husband bought 520 North Union Street, where the restaurant is located today. Her family moved upstairs and the business was set up downstairs. There were tables on each side of the building leading back to the kitchen. Many nights people would eat standing along the walls right next to tables filled with patrons. The building she purchased now serves as the entrance and kitchen of the current restaurant and a dining room was added in the back.  Looking around the room you will see many of the original features from 1940, when the restaurant began.

When Mrs. Robino passed away in 1967 the restaurant was taken over by her daughter, Josephine (Pina) Robino Minuti, and her grandson, Joseph F. Minuti. Josephine and Joseph worked hard to expand the business over the past 30 years.

Italian Recipes Inspired by Wilmington’s Little Italy                      

Italian Sub

Ingredients:

  • Capicola
  • Black Forest Ham or Genoa Salami
  • Prosciutto 
  • Provolone cheese sliced thin
  • Romaine lettuce 
  • Sliced tomatoes
  • Sliced onions 
  • Condiments include; sweet peppers, hot peppers and sliced pickles.
  • Olive oil.
  • Salt, pepper and oregano.

Directions:

Slice the roll down the middle. Remove some of the bread in the center. This allows the meat to lay in the base of the roll.

Lightly sprinkle olive oil and add a layer of ham or salami to both sides of the bread, followed by a layer of Capicola. Next, layer three to four slices of Provolone cheese.

Add lettuce and tomatoes followed by the condiments of choice. 

Sprinkle olive oil, salt, pepper and oregano to taste.

Lastly, place three slices of Prosciutto on top and with both hands, thumbs pressed against the roll turn the bottom up into place. Cut in half to serve.

Ciao Trolley Pizza & Grill

Bianco Broccoli

Ingredients:

  • 2 tablespoons extra virgin olive oil, divided
  • 2 garlic cloves, finely chopped
  • 16 ounces cooked or frozen and defrosted broccoli florets, chopped
  • 2 roma (plum) tomatoes, chopped
  • 3/4 cups ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons grated parmesan cheese
  • 1/2 teaspoon oregano
  • 1 lb. pizza dough at room temperature

Directions:

Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic 30 seconds, until starting to color. Add broccoli and cook 2 minutes, until heated through. Remove from heat; stir in ricotta cheese.

Heat oven to 450 degrees F. Shape pizza dough into a 14 inch round and transfer to a pizza pan. Spread broccoli mixture over dough leaving a 1/2-inch border. Top with mozzarella, tomato and Parmesan cheese. Sprinkle with oregano and remaining tablespoon of oil.

Bake pizza 20-22 minutes or until puffed and nicely browned.

Luigi Vitrone’s Pastabilities

Well Known Entrees: Veal scallopini saltimbocca, linguini with lobster sauce, red wine fettuccine, cheese ravioli

Red Wine Fettuccine

Adapted recipe.

Serves 4

Ingredients:

  • 2 pounds mixed seafood of choice: crab, shrimp and mussels, cleaned
  • 1 pound dry pasta fettuccine
  • 2 tablespoons olive oil
  • 1 ounce pancetta, chopped
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1/2 cup crushed canned tomatoes
  • 2 cups red wine
  • 1/2 teaspoon crushed red pepper
  • 1 pint cherry or grape tomatoes, cut in halves or quarters
  • 2 tablespoons chopped parsley
  • Salt to taste

Directions:

Heat the oil over medium flame in a large, deep skillet, add the garlic and onion and saute until the onion begins to turn translucent. Add the pancetta, stir for 30 seconds or so, then mix in the canned tomatoes, red wine and red pepper. Raise the heat and bring things to a boil, then reduce to a simmer. Cook the sauce on low for 30 minutes. In the meantime, boil the pasta in salted water until it’s still al dente – not quite cooked. Drain it, reserving about 1/2 cup pasta water.

After 30 minutes, the sauce should be nicely thickened. Add the fresh tomatoes, seafood and the pasta water and cook for 5 minutes until the shellfish is almost cooked. Add the cooked pasta  and cook, stirring, for another 5 minutes or so until the pasta is heated and has absorbed some sauce. Salt to taste and serve hot,

 

Sauteed Veal Saltimbocca

You can also make this dish with chicken cutlets.

Serves 4

Ingredients:

  • 1 pound (12 small, thin slices) tender milk-fed veal cutlets
  • 12 large fresh sage leaves
  • 12 thin slices prosciutto
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground white or black pepper to taste
  • 2 tablespoons white wine

Directions:

1. Place a piece of waxed paper on a cutting board and place a slice of veal on it. Cover the meat with another piece of waxed paper. Using the blunt side of a meat mallet, pound lightly on both sides to flatten and tenderize, being sure not to break the meat. To pound the reverse side, just flip the meat over, sandwiched between the sheets of waxed paper. Pound all the veal slices very thinly in this fashion, replacing the waxed paper when necessary.

2. Cut each slice into a piece no bigger than roughly 3 by 4 inches and discard the trimmed bits. You should have 12 thin scallops

3. Place a leaf of sage on each slice, then add a slice of prosciutto the same size as the veal. Secure with a toothpick in the same fashion as you would place a straight pin in fabric to mark it.

4. In a large skillet, melt 2 tablespoons of the butter with half the olive oil over medium heat. Add half the veal, increase heat to high, and saute until lightly golden on the bottom, 2 or 3 minutes. Season the meat with salt and pepper as it sautes. Turn the slices quickly to brown the other side for 2 minutes. Transfer the veal to a warmed serving dish. Add 2 more tablespoons of the butter and the remaining olive oil to the skillet and repeat to cook the remaining veal. Transfer to platter. Add the wine to the pan and stir. Pour sauce over the veal in the serving dish. Serve hot.

Piccolina Toscana

Nestled in Trolley Square—Wilmington, Delaware’s northwesterly shopping, nightlife and dining district—is an L-shaped plaza that houses fine wine, gourmet coffee and boutique fashion shops. For 20 years, it has also been home to a local favorite Italian eatery. Having successfully converted Griglia Toscana (established in 1991) to Tavola Toscana and again into Toscana Kitchen+Bar, Owner and Chef Dan Butler has reinvented his Italian kitchen, yet again, this time as the small plate and dessert focused, Piccolina Toscana. Says Butler, “Times change and sometimes you change with them and sometimes you help them change.” The new open-display dessert kitchen is indicative of how big a part dessert plays in the Piccolina Toscana experience. Diners can watch seasonal desserts being made or select from a daily-changing selection of a half-dozen gelati. In fact, dessert-only diners often drop in for late night pumpkin beignets with caramel dipping sauce.

Zuppa Inglese

Chef Butler’s recipe

Ingredients:

  • 1  pound cake cut into long strips. (store bought is fine)
  • 16 oz pastry cream or sweetened mascarpone
  • 2 oz candied fruit (orange, lemon, raisin)
  • 2 oz semisweet chocolate in small chunks
  • 20-25 lady finger cookies
  • 12 oz sweet marsala
  • Rum simple syrup ( 8 oz sugar, 16 oz water, 2 fresh oranges, 2 limes, 3 lemons boiled and chilled—add rum to taste

For Meringue:

  • 5 egg whites
  • 12 oz sugar (you might need to use more, depending on the humidity and size of the eggs)

Directions:

Lay the stips of poundcake end to end to cover the bottom of a bowl ( a 9′ round x 4″ deep is a good size for 10-12 people). Use a pastry brush to apply the rum simple syrup evenly and generously to the bottom layer. Add about 1/4 of the pastry cream and sprinkle candied fruit and chocolate pieces on top of the pastry cream. If you have pound cake left, use it to cover the pastry cream, otherwise use ladyfingers that have been dunked in sweet marsala for a couple seconds until soft (but still firm enough to be handled). Continue to alternate pastry cream and fruit and chocolate with lady fingers until the mold is filled to the top.

Refrigerate for a couple hours.

Invert onto a serving platter and apply meringue. Burn the meringue in a very hot oven or with a small (creme brulee style) blow torch.

Meringue Tips:

Whip until stiff shiny peaks are formed (if the result looks at all foamy, add more sugar until the result is shiny).

Make sure the the egg whites are completely yolk free and the bowl and whip are very clean, as any fat at all will keep the whites from aerating.

Don’t be afraid to over whip this but once you’ve stopped whipping, don’t leave the meringue in the bowl for any extended length of time (a few minutes is ok but too long and the meringue will fall).

 

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Baltimore’s Little Italy

April 5, 2013

 

Ellis Island in New York harbor is well known as the main entry point for European immigrants in the late nineteenth and early twentieth centuries. What many do not know is that Baltimore was the second-leading port of entry at that time. The establishment of the nation’s first commercial steam railway, the Baltimore & Ohio Railroad, in 1828 opened the way to the West. As the westernmost major port on the East Coast, Baltimore was a popular destination.

Irish and German settlers were the first to use Baltimore as a point of entry. Immigration increased after the Irish potato famine of the mid-1840′s and the German political uprisings of 1848. The number became so great that after 1850, immigrants were no longer brought directly to Fell’s Point, Baltimore’s first port. Instead, they were unloaded at Locust Point, next to Fort McHenry. Between 1790 and 1860, Baltimore’s population rose from 13,503 to 212,418. Word spread and, for those who worked hard, there were jobs to be had with the railroad and businesses in the city. By 1913, when Baltimore immigration was averaging forty thousand per year, the federal government built an immigration center at Locust Point. But just as the center was being completed, World War I closed off the flow of immigrants, so the building became a military hospital. After the war there were not enough new arrivals to justify reopening the center. In the 1920′s, the building was transferred to the Treasury Department and used by Prohibition agents as a depot for confiscated liquor bound for Baltimore.

The B&O had constructed two large buildings at Locust Point that served as terminals for both the steamship lines and the railroad.

Italians began to settle in Baltimore during the late 1800s. Some Italian immigrants came to the Port of Baltimore by boat. The earliest Italian settlers in Baltimore were sailors from Genoa, the capital city of the Italian region of Liguria. Later immigrants came from Naples, Abruzzo, Cefalù, and Palermo. These immigrants created the monument to Christopher Columbus in Druid Hill Park. Many other Italians came by train after entering the country through New York City’s Ellis Island. The Italian immigrants who arrived by train would enter the city through the President Street Station. Because of this, the Italians largely settled in a nearby neighborhood that is now known as Little Italy. Little Italy comprises 6 blocks bounded by Pratt Street to the North, the Inner Harbor to the South, Eden Street to the East, and President Street to the West. Other neighborhoods where large numbers of Italians settled include Lexington, Belair-Edison and Cross Street. Many also settled along Lombard Street, which was named after the Italian town of Guardia Lombardi. 

Italian immigrants who made their living as sailors settled in Baltimore. Some heading west to seek their fortunes during the tail end of the California Gold Rush — stopped in Baltimore to prepare for the long journey across the country. Baltimore was a growing city and many immigrants made the decision to stay and work there instead of continuing their journey west. Some worked in construction, helping to build the city; some become fruit vendors and importers of Italian food and others were tailors, shoemakers and barbers.

st leo the great catholic church catholic in Baltimore

St Leo’s in Little Italy.

Baltimore’s Little Italy got its first church when the Roman Catholic complex of St. Leo’s Church was built in 1880. Today the church is listed as a national historic shrine. In 1904 the Great Baltimore Fire wind-whipped into an uncontrollable conflagration that engulfed a large portion of the city. The story goes that the population of Little Italy prayed to St. Anthony to spare the district and the fire stayed on the west side of the Jones Falls River. Little Italy was not damaged. Today St. Anthony is honored with annual dinners around the neighborhood as people give thanks to him for answering the prayers of their predecessors in 1904 to keep the fire at bay. This celebration has become known as the Festival of St. Anthony, which takes place around the historic church of St. Leo. Dancing, processions and, of course, lots of eating takes place over the two-day event in June. 

1904 Great Fire of Baltimore

The Italian community is still vibrant today with a large Italian American population and a very active Order of Sons of Italy in America. Numerous feasts, an open air film festivals and bocce tournaments are some of the annual events. Parish dinners, an Italian Golf Open, a Columbus Day parade, a tree lighting ceremony with a choir, an Italian-speaking Santa Claus and close to 25 Italian restaurants attract over seven million visitors to Baltimore’s Little Italy each year.

In 1994 the first of Little Italy’s open-air film festivals took place. Every year since then, it has grown in size and today it takes place each Friday night throughout July and August. The event is free, with movie-goers bringing their own chairs, blankets and snacks, as they sit back to watch a featured Italian-related movie. Free popcorn is provided along with live music and the festivals are open to the public.

This community is best appreciated for its fantastic foods and charming restaurants. Beyond the delicious, authentically prepared foods representing each distinct region of Italy, this neighborhood has much more to offer.

Pasta is a staple of Italian cuisine. Germano’s (300 South High Street) offers a unique opportunity for kids and adults to try their hand at making pasta. The chefs at Germano’s present a pasta-making demonstration and explain the history and culture associated with Italian cuisine. The presentation is followed by lunch where you enjoy the pasta that you helped to create!

Vaccaro’s Italian Pastry Shop

Gioacchino Vaccaro established Vaccaro’s Italian Pastry Shop in 1956. He was born and raised in Palermo, Italy. Mr. Jimmy, as he was so aptly known, brought with him the recipes and the knowledge of how to make the finest Siciliano pastries Baltimore had ever seen. Soon after opening, it was evident that the cannoli and rum cake had created a sensation among Baltimoreans. Today Nick Vaccaro continues the family tradition begun by his father with the same old world recipes brought over from Italy.

Chiapparelli’s Restaurant

In 1925, at the age of 26, Pasquale Chiaparelli arrived in the United States aboard the Conte Rosso from Naples, Italy. A tailor by trade, he came to Baltimore to join other family members who had immigrated here before him. In the early 1940′s he opened a pizza place with his brother that would later become Chiaparelli’s restaurant. He married Anna Mary Pizza (yes, Pizza was her last name !) better known as, Miss Nellie. She made fresh ravioli for the restaurant daily until well into her 80′s. Miss Nellie died in 2004, just a few months shy of her 101 st. birthday. Pasquale preceded her in 2002. Today, the restaurant remains in the family.

Chiapparelli's House Salad

Chiapparelli’s House Salad

  • 2 heads Iceberg lettuce
  • 1 red onion, thinly sliced
  • 4 hard boiled eggs, chopped
  • 1 can black olives, sliced
  • Pepperoncinis, sliced
  • 1/2 cup white vinegar
  • 1 cup extra virgin olive oil
  • 5 cloves garlic, minced
  • 2 tablespoons oregano
  • 2 tablespoons sugar
  • 1 1/2 cups grated Parmesan or Romano cheese

Chop the lettuce, red onion, hard boiled eggs, black olives and pepperoncinis in a large bowl.

Combine the white vinegar, olive oil, garlic, oregano and sugar into a dressing. Pour over the salad, add the grated cheese and toss.

Feb13 Recipe Baked Lasagna

Butternut Squash Lasagna

For the lasagna:

  • 3-4 butternut squash, peeled and sliced lengthwise into 1/2-inch sheets
  • 1/2 cup heavy cream
  • 6-8 links Italian sausage, casing removed and browned
  • 3 cans artichoke hearts, thinly sliced
  • 1 container baby spinach
  • 2 cups sundried tomatoes in oil
  • 1 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Olive oil

For the sauce:

  • 2 tablespoons butter
  • 4 shallots, finely chopped
  • 2 cloves garlic, chopped
  • 2 cups dry champagne
  • 2 cups half & half (fat free works also)
  • 1 bunch rosemary, finely chopped
  • Salt and pepper, to taste

 Directions:

Season squash with olive oil, salt, and pepper and roast on a parchment-lined pan at 350 degrees F. until softened. Butter the bottom of a casserole dish and pour in a thin layer of heavy cream. Put a layer of squash sheets in the bottom of the dish, then add a layer of artichokes, then sausage and then spinach. Repeat until ingredients have been used up, ending with a layer of squash. Top with sun-dried tomatoes and cover with Parmesan cheese. Bake at 350 degrees F. for 20-30 minutes. Garnish with a ladle of the champagne-cream sauce when serving.

For the sauce: Saute the garlic and shallots in butter until soft. Add the champagne and reduce until almost dry. Add the half & half  and reduce for 5 more minutes. Add the rosemary at the end and season with salt and pepper.

Aug12 Softshell Miss Shirley's story

Double-Decker Soft-Shell Crab Club

 Ingredients:

  • 1 oz. avocado
  • 1 oz. remoulade sauce
  • 2 slices beefsteak tomato
  • 2 slices yellow pear tomato
  • 2 slices bacon
  • 2 slices Bibb lettuce
  • 3 slices sourdough bread
  • 1 small prepared crab cake
  • 1 soft-shell crab

Toast sourdough bread and set aside. Stuff the crab cake inside the soft-shell crab and fry until golden. Drain. Cut crab-cake-stuffed crab in half. Spread half the remoulade sauce on one slice of bread and top with half the lettuce, tomatoes and bacon. Add one half of the crab and top with the second slice of bread.

Spread second slice of bread with avocado and top with remaining lettuce, tomatoes, and bacon. Add second half of crab. Spread remaining remoulade sauce on the third piece of bread and place it face down on the sandwich. Serve.

Aug12 Truffle story

Rosemary Olive Oil Truffles

  • 1 1/4 cup heavy cream
  • 1 branch rosemary
  • 1 lb. bittersweet chocolate
  • 1/2 teaspoon rosemary flavored olive oil
  • Cocoa powder, for dusting

Gently boil heavy cream and rosemary branch in a saucepan. Remove pan from heat and cool 3-5 minutes. Strain out the rosemary and return cream to the pot; discard rosemary. Bring cream back to a boil. Remove from heat and add chocolate.

When the chocolate mixture cools, add the rosemary oil. Pour the mixture into a clean bowl and cover with plastic wrap (press the wrap against the surface of the chocolate to keep air out).

Refrigerate for 4 hours. After that, use a tablespoon measuring spoon to scoop up balls of chocolate. Dust your hands with cocoa powder and roll the chocolate into truffles. Transfer truffles to an airtight container, stacking truffles in a single layer and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.

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Posted by in Baltimore, Bread, Butternut Squash, Casseroles, chocolate truffles, crab, Desserts, Fish, Healthy Italian Cooking, Italian Cuisine, Salad, Sausage, Vegetables Tags: , , ,

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Western Pennsylvania’s “Little Italies”

March 29, 2013

 

The Port of Erie, PA

Many of the Italians who came to Erie worked for the railroad. Little Italy’s boundaries at that time were along the New York Central and the Nickel Plate tracks. Others worked in the factories that grew up near the railroads and they built their homes in the same area. They worked many hours and labored hard. Some of the factories they worked in were Erie Forge and Steel, Griffin Manufacturing Company, Superior Bronze and Continental Rubber.

By 1911 there were about 3,000 Italians living in Erie. Little Italy had grown to include nine city blocks, from Huron Street south to West 17th Street and from Chestnut to Poplar. In 1920 the population was estimated at about 8,000 Italians and, from 1920 to 1940, the population expanded and spread southward. Prominent among the family names of the old Italian settlers in Erie were Fatica, Yacobozzi, Palmisano, Scolio and Minadeo.

Much of the social life of Italian-Americans in Erie centered around St. Paul’s Church. It served the immigrants and their children from baptism to death, while meeting their religious needs. The church also functioned as the social center of the Italian community, a function it still maintains. Because of the cultural and language barriers, the immigrants established their own social organizations within their neighborhoods. In 1907 the first social organization was La Nuova Aurora Club. Here the Italians met with their friends, played bocce and morra (a hand game) and drank a few beers. Eventually, these activities expanded into social and civic clubs for Italian-Americans.

After World War II, the first and second generation Italian-Americans returned home after serving their country and gave thought to their future. They went to the nearby colleges and universities to become eligible for professional positions. Others went on to trade schools with the same ambitions for better job opportunities. By 1960 a large Italian settlement was established outside of the city in Millcreek, however, by 1970 many of the second and third generation Italians were gone from Erie’s Little Italy.

This past January the doors were locked and the shelves were bare at Arnone’s Bakery and Italian Deli, an institution in the Little Italy section of Erie since the mid-50′s. 

Pittsburgh

Almost every large city in North America has one. In western Pennsylvania there are enclaves of Italians in every community from New Castle in Lawrence County; Monaca, Aliquippa and Ambridge in Beaver County; Coraopolis, McKees Rocks, Oakland and Morningside in Allegheny County; New Kensington and Vandergrift in Westmorland County; and Canonsburg and Cecil in Washington County. In the Pittsburgh district, the official “Little Italy” is located in Bloomfield !

Bloomfield is a neighborhood in Pittsburgh that is located three miles from the Golden Triangle, which is the city’s center. Pittsburgh architectural historian, Franklin Toker, has said that Bloomfield “is a feast, as rich to the eyes as the homemade tortellini and cannoli in its shop windows are to the stomach”. In the early 1900s, Italian immigrants settled in Bloomfield, drawn to the area by jobs in the steel mills and on the railroads. As the Italian population increased, businesses providing Italian products and services began to line the streets. A church, along with restaurants, bakeries, markets and other shops added to the culture of the neighborhood creating its Italian atmosphere. While the area is more culturally diversified today, it still has a large Italian American population.

Various Italian and Italian American associations help keep the culture alive and the Heinz History Center includes an extensive collection of Italian American artifacts representing Western Pennsylvania’s Italian Americans. Little Italy Days, held each September, adds to the neighborhood’s character, drawing crowds of more than 20,000 with Italian food, merchandise, music, entertainment, games and a Madonna della Civita procession. In October, the Columbus Day Parade is one of the country’s largest.

Red, white and green parking meters attest to the fact that Bloomfield is “Pittsburgh’s Little Italy.” In fact the neighborhood’s Italian roots reach back more than five generations. Its colorful mix of shops and restaurants attracts thousands of visitors from throughout the Pittsburgh region. The business district along Liberty Avenue puts most of life’s necessities and several luxuries within an easy walk for Bloomfield residents.

Strolling down Liberty Avenue and meandering off on side streets, there is a distinctly European ambiance coupled with small-town America friendliness. Groceria Italiana (237 Cedarville St.) opened almost 50 years ago and continues to draw crowds with its 14 varieties of handmade ravioli and rich ricotta-stuffed pastries.

Fresh Tuscan bread at Groceria Italiana.

Donatelli’s Italian Food Center (4711 Liberty Ave.) is another neighborhood favorite founded by Frank Donatelli in 1932 and now run by his son who continues the tradition of passionately providing the freshest Italian prepared foods and imports in town, including bottles of Grandma Donatelli’s sauce.

Meats, cheeses, bread and olives are on display at Donatelli’s Italian Foods in Bloomfield.

Down the road, a second generation of brothers, Alex and John, run their father’s (and uncle’s) Sanchioli Brother’s Bakery (4731 Juniper St.), which provides many of the restaurants in the area with their famous onion bread. Sanchioli’s has been in this location since 1922. “I started bagging bread here when I was little,” says Alex Sanchioli, part owner of the shop for a quarter century, who has seen changes over the years. “ Yet some things remain the same,” he says. “We’ve always gotten the old Italians from the neighborhood. Now, their kids come in.” Sanchioli’s makes bread, buns and pizza shells for most of the eateries in the area. Many of them have been around almost as long as the bakery.

Picture

Del’s Liberty Ave Bloomfield-1970

Del’s Bar and Ristorante Del Pizzo (4428 Liberty Ave.) was founded by Grandpa and Grandma Del Pizzo, who came to Bloomfield in 1908 and opened a small grocery store and, a few years later, they changed the business into a small restaurant they called the Meadow Grill. For more than two decades, it was a Pittsburgh landmark. Customers came from all over for the delicious housemade food, including sandwiches, pasta dishes, and Pittsburgh’s first wood-fired oven pizza. When they sold the Meadow Grill in 1949, Dino and Bob, their sons, carried the family tradition and opened Del’s,on Liberty Ave, in the heart of Bloomfield. They continue to supply Bloomfield with Italian American classics, like veal scaloppini and they have also begun a historical renovation. So far, the exterior has been rebuilt to reflect Bloomfield’s architectural history, and they have expanded and remodeled the bar in a style that recaptures the feel of the original Meadow Grill. The restoration project will continue for the next several years.

Newcomers

Since its opening in November, Stagioni has been the talk of the town or in this case, critics and foodies alike. The menu is described as “elegantly conceived” with dishes like beef short ribs braised in Chianti and balsamic vinegar and a vegetarian dish of acorn squash risotto with walnuts, sage and chestnut honey, that was described by the reviewers as “a masterful combination of flavors and textures — sweet, earthy and herbal”.

Domenico Aliberto’s, Café Roma, could easily be the first place you think of for a plate of linguine with New Zealand mussels sauteed in tomatoes, garlic, extra-virgin olive oil and fresh herbs. Specials often include: gnocchi with fresh tomato and basil; chicken with spicy lemon sauce; rigatoni with artichokes in a light-red sauce and eggplant parmesan. “I cook when you order,” stresses chef/owner Domenico Aliberto. “It’s like buying the groceries and eating in your own house, only I make the pasta fresh,” he says. Even the soups – including Tuscan-style white bean and cream of butternut squash – are made in small quantities intended for one night’s consumption only. The chef’s special, Sicilian lasagna, is made with soft noodles from semolina instead of flour “already al dente because I make them myself,” Aliberto notes.

Lidia’s Pittsburgh opened in March of 2001, only two years after Lidia Bastianich and her son Joseph Bastianich opened the popular Lidia’s Kansas City, their first venture outside of Manhattan. Well known architect, David Rockwell, designed the interior to reflect an open-warehouse atmosphere and the restaurant is located in the heart of the Bloomfield strip district. The menu features a daily pasta tasting with homemade pastas that incorporate seasonal ingredients in addition to hearty Italian favorites, such as a braised Heritage Pork Shank with barley risotto.

Bloomfield’s Little Italy Inspired Cuisine

The Primanti Brothers opened their restaurant in Pittsburgh in the 1920s. Their idea was to create an eating place that offered simple but tasty food. The Primanti Sandwich was the result — it’s a whole meal in each bite. Ham, french fries, tomato, provolone cheese and coleslaw are stuffed between two slices of Italian bread and served on wax paper. 

FYI: The Washington Post did a nuitritional analysis of the sandwich and here it is: 775 calories, 33g fat, 10g saturated fat, 48mg cholesterol, 1729mg sodium, 87g carbohydrates, 6g dietary fiber, 17g sugar, 34g protein.

Primanti Brothers Sandwiches

 8 servings

Ingredients:

For the slaw

  • 1 pound (about half of a medium-size head) green cabbage, shredded or finely chopped (about 6 cups)
  • 1/2 cup sugar
  • 1 to 2 teaspoons kosher salt
  • 1/4 teaspoon celery seed
  • 1/4 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • Freshly ground black pepper

For the twice-fried potatoes

  • 6 to 8 large (4 to 5 pounds) russet potatoes, washed well
  • 8 cups vegetable oil, for frying
  • Kosher salt

For the meat and cheese

  • 3 tablespoons unsalted butter
  • 2 pounds spicy, thinly sliced capicola ham
  • 8 thin slices provolone cheese (about 5 ounces)

For assembly

  • 4 vine-ripened tomatoes, cut into 16 thin slices
  • 16 large slices of soft Italian bread (18 ounces total)

Directions:

For the slaw: Combine the cabbage, sugar, salt and celery seed in a colander set over a medium bowl. Let stand at least 1 hour and up to 4 hours; the cabbage will be wilted (about 4 cups total).

Discard the draining liquid in the bowl; rinse and dry the bowl, then transfer the wilted cabbage to the bowl. Add the oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.

For the twice-fried potatoes: Preheat the oven to 200 degrees F. Line a few large baking sheets with several layers of paper towels. Fill a large bowl with cold water.

Cut the (unpeeled) potatoes lengthwise into 1/4-inch-thick sticks. Submerge in the cold water. Rinse in subsequent changes of cold water to remove all visible starch, then drain in a colander and spread the potatoes on the paper towels, patting the potatoes dry.

Heat the oil in a large, heavy pot over medium-high heat, until the oil temperature reaches 320 degrees F.

Fry the potatoes in 4 batches; each batch will take 2 to 4 minutes. Stir occasionally as they cook, until the fries are soft and cooked through but still pale. Allow enough time for the oil to return to 320 degrees F. between batches; use an instant-read thermometer to monitor the oil. Use a slotted spatula to transfer the potatoes to the lined baking sheets.

Increase the heat to high (or as needed) so that the temperature of the oil reaches 375 degrees. Preheat the oven to 200 degrees. Refresh the paper towels on the baking sheets as needed.

Cook the fries a second time, working in 4 batches; each batch will take 2 to 3 miinutes, until the fries are crisp and golden brown. Transfer to the lined baking sheets. Immediately season lightly with salt, then place in the oven to keep the fries warm.

For the meat and cheese: Melt the butter in a heavy skillet over medium heat. Have ready a large baking sheet.

Separate the ham slices and add to the skillet, turning them as needed until the slices are warmed through. Transfer the slices to the baking sheet, creating 8 equal portions. Top each with a slice of provolone cheese. Place in the oven (along with the fries) just until the cheese has melted.

For assembly: Place the portions of cheese-topped ham on 8 bread slices. Top with a large handful of the warm fries, then pile about 1/2 cup of the slaw on each portion. Garnish with 2 tomato slices for each portion; use the remaining 8 pieces of bread to finish each sandwich. Serve warm.

Fettuccine with Mafalda Sauce

Serves: 6

This dish is served at Del’s Bar & Ristorante DelPizzo, on Liberty Avenue in Pittsburgh. This tomato and cream sauce is served on a variety of pasta shapes.

 Ingredients:

  • Kosher salt
  • 3 cups Marinara sauce
  • 1 cup heavy cream
  • 1 pound fettuccine
  • 10 large fresh basil leaves, shredded
  • ½ cup grated Grana Padano or Parmigiano-Reggiano

 Directions:

To make the marinara sauce, see post http://jovinacooksitalian.com/2012/04/19/hello-world/

Bring a large pot of salted water to boil for pasta. Bring the marinara to a simmer in a large skillet. Stir in the heavy cream, bring back to a simmer and cook until thickened, about 5 to 6 minutes.

Add the fettuccine to the boiling water. When the pasta is al dente and the sauce is ready, drain the pasta and place it directly into the sauce. Add the shredded basil, then toss to coat the pasta with the sauce. Remove from heat, stir in the grated cheese and serve immediately.

Braised Short Ribs

Ingredients:

  • 4 lbs short ribs of beef, trimmed
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon fresh ground black pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 cups finely chopped red onions
  • 1/4 cup minced garlic
  • 2 cups low sodium beef broth
  • 1 cup Chianti red wine
  • 3/4 cup balsamic vinegar
  • 1/4 cup packed brown sugar
  • 2 cups chopped plum tomatoes 

Directions:

Preheat oven to 300°F.

Over medium-high temperature, heat 1 tablespoon of oil in a large Dutch oven.

Season the ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Brown half the ribs in the heated pan, about 8 minutes, until browned; remove from pan.

Repeat with the remaining oil and ribs.

Add the finely chopped onion to the pan and saute until lightly browned, about 8 minutes.

Add the minced garlic and saute for 1 minute.

Add the browned ribs back into the pan, then add the broth, wine, vinegar, brown sugar and tomatoes and bring to a simmer.

Cover pan, transfer to the oven and bake at 300°F for 90 minutes or until tender.

Remove from oven and let cool slightly, then transfer pan to refrigerator and let chill for 8 hours or overnight.

After chilling, skim the solidified fat from the surface of the broth mixture and discard fat.

Over medium heat on the stove, cook the ribs in the Dutch oven for 30 minutes or until thoroughly heated.

Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper and serve with potato gnocchi.

Seafood Risotto

For the seafood

  • 2 lbs calamari cut into 1/4 inch strips
  • 12 large sea scallop, cut in half
  • 12 shrimp, cut in half
  • 3 chopped plum tomatoes

For the risotto

  • 1 small sweet onion chopped
  • 1 tablespoon extra virgin olive oil
  • 16 oz carnaroli rice
  • 1/4 cup half & half
  • 1 tablespoon unsalted butter
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • chopped parsley
  • 1/2 gallon of vegetable stock or chicken stock or clam juice

Directions:

Heat oil in a heavy bottom pan and add the onions.

Cook, stirring continuously, on medium until they become translucent.

Add the rice and keep stirring on low until the rice is toasted and also becomes translucent.

Heat the stock in a saucepan and keep it simmering while you prepare the risotto.

Add stock to the rice, 8 liquid ounces at a time (depending on the rice, the process should be repeated as the rice absorbs the liquid, 4 to 5 times). total time about 18 minutes.

When the rice reaches the al dente stage, add 4 oz of stock, the seafood, chopped tomatoes and season with salt and pepper. Cook for 4 minutes  more or until seafood is cooked.

Remove from heat, add butter, half & half, cheese and parsley.

Place in serving dishes and drizzle with a good extra virgin olive oil

Number of servings: 6

Italian Cream Puffs

 Ingredients:

  • 1 cup water
  • 8 tablespoons oil
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup flour

Filling

  • 1 pound whole milk ricotta (drained)
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 2 tablespoons rum
  • Chopped candied orange peel
  • Chopped chocolate pieces or mini chips

Pastry:

Bring water to a boil. Add the oil and salt. Add the flour all at once and stir until it forms a ball. Remove from the heat.

Add the eggs one at a time, mixing until each egg is incorporated before adding the next.

Drop dough by teaspoon or tablespoon (depending on desired size) onto a greased or parchment-lined cookie sheet. Bake at 450 degrees F. for 15 minutes.

Lower heat to 350 degrees F. and cook until golden-brown. Remove from the oven and cut a slit into the side of each puff to release steam.

Filling:

Drain the ricotta in a fine strainer overnight in the refrigerator. Beat the ricotta with the confectioners’ sugar, vanilla and rum until creamy. Refrigerate for 1 hour or more. Add the chopped candied orange peel and chocolate pieces just beforw assembly.

Assembly:

When the puffs are completely cool, fill with cream and sprinkle with confectioners’ sugar.

 

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Posted by in Beef, Bread, calamari, Cheese, cream puffs, Desserts, Fish, Healthy Italian Cooking, Italian Cold Cuts, Italian Cuisine, Pasta, Risotto, sandwiches, scallops, shrimp, Western Pennslyvania Tags: , , ,

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Easter Dinner – Italian Style

March 26, 2013

The Italian Easter table is an array of symbolic dishes of the season. Every province has its own unique specialties that represent resurrection, fertility and rebirth. The spectrum covers earthy foods, both savory and sweet. An ancient Italian saying, “Natale con i tuoi, la Pasqua con chi vuoi”, means “Christmas at home and Easter with whomever you wish.” But for the most part, Italians return to the family home to celebrate the holiday.

A traditional meal is usually roasted leg of lamb with fresh rosemary and crushed garlic. It is served with asparagus, homemade pasta and a large salad. Vegetables typically play an important part in Italian meals, especially spring vegetables because they are tender and delicate. These include early peas, baby artichokes, asparagus, spinach and Swiss chard side dishes. They are also an important ingredient in egg-rich savory tortes that are combined with hard-boiled eggs and different kinds of cured meats. These tortes are served as appetizers or main dishes throughout the holiday.

Torta Pasqualina (Easter Cheese and Spinach Pie)

You may substitute 2 sheets of puff pastry for the homemade dough. See directions below.

For the dough:

  • 8 cups all-purpose flour
  • 5 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • Water

For the filling:

  • 2 pounds fresh spinach or Swiss chard
  • Extra-virgin olive oil
  • 1 cup of finely chopped onion
  • 1 pound ricotta cheese, drained in a sieve for 30 minutes
  • 1 cup milk
  • Salt and pepper, to taste
  • 4 large eggs
  • 3/4 cup Parmesan cheese

Egg Wash For Puff Pastry:

1 Large Egg

Directions:

For the dough:

Mix the flour, oil and salt and gradually add enough water (about 1 cup) to make a stiff dough that leaves the sides of the bowl cleanly. (The dough will become sticky if too much water is used.) Knead the dough thoroughly and divide it into 10 equal-sized balls. Put on a lightly floured pastry board and cover with a damp cloth for 15 minutes.

For the filling:

Wash the spinach or chard well, drain thoroughly and cook in as little water as possible until soft. Heat 1 tablespoon of oil and saute the onion until soft but not brown. Drain the greens and chop finely. Add to the onions and cook for a few moments. Set it aside to cool.

Mix the ricotta with milk, add a pinch of salt and put aside.

Brush a large deep pie dish or 9 inch springform pan with olive oil.

Roll one ball of pastry into a wafer-thin sheet larege enough to fit in the pan, keeping the rest of the pastry balls under the damp cloth. Place the dough in the prepared pie dish, brush lightly with oil and trim off excess pastry. Repeat this with five more balls of pastry, brushing each layer with oil and layering one on top of the other.

Spread the cooked onion and greens on top of the sixth layer of pastry, and spread the ricotta mixture on top. Hollow 4 wells in the filling and crack an egg into each one. Sprinkle with salt, pepper and Parmesan.

Roll out the remaining balls of pastry in precisely the same manner as teh bottom layers and place them, one by one, on top of the filling brushing each layer with oil.

Prick the top layer with a fork, brush it generously with oil and trim off any overlapping pastry.

If using puff pastry:

  • Allow the pastry to come to room temperature.
  • Roll out the two layers until fairly thin, making them large enough to cover the springform pan with a enough overhang to cover the filling.
  • Lay one layer over the other to cover the bottom and sides of the pan.
  • Put the filling into the pan, smoothing it evenly.
  • Make four hollows evenly spaced around the filling and carefully crack the eggs into the hollows.
  • Fold the overhanging edges of pastry over the top of the pie, folding to fit.
  • Beat the egg with a teaspoon of water and brush over the top of the puff pastry.

Bake either pie in a 400-degree oven for about 40-50 minutes or until the pie is golden brown. It may be served hot or cold.

Torta Pasqualina

Eggs, the symbol of life, are an essential component of Easter foods. In nature, hens lay fewer eggs during the long winter and more in spring, as the days grow longer and temperatures get warmer. Aside from dyed and decorated eggs, Easter treats include egg-shaped cookies and marzipan and chocolate eggs.

Easter bread and pastry are found on every table. On the sweet side are round breads from Sicily and Abruzzo with colored hard-boiled eggs baked into the loaf. Also popular for Easter is Colomba, a sweet bread baked in the shape of a dove. The dough contains candied citrus and is topped with toasted almonds and sugar crystals.The dove is a universal symbol of peace.

PASQUA: FIRST COURSE

Easter feasts encourage an adventurous spirit in the kitchen. At Christmas and New Year’s Eve, Italians are likely to stick to traditional dishes, but at Easter, there is much more diversity. There is no typical antipasto or even primo piatto (first course) for Easter, but young cured meats and cheeses are usually served in some form.

Some popular first course dishes include: Fried Artichokes, Insalata di Polpo (Octopus Salad), swordfish or tuna seasoned with grapefruit and generous platters of young pecorino, fava beans and salumi.

Popular pasta dishes for Easter are Lasagna, in all its varieties and Baked Pasta, for which every household in Italy has a different recipe. Those who have the time and skill to prepare homemade pasta, might make their own local specialty (such as, orecchiette, cavatelli or pici), or stuffed pastas such as ravioli or tortelloni. An alternative to pasta is risotto made with fresh seafood and baby peas or asparagus.

PASQUA: THE MAIN COURSE

For secondo (the main course), roasted or grilled meat is usually served. For centuries, the most popular choice for Easter has been lamb—not just in Italy, but in many other Mediterranean and European countries too. In Rome lamb is marinated with lemon and rosemary and then roasted.

Another typical Roman recipe is Grilled Lamb Chops served with roasted potatoes and artichokes. In Tuscany, lamb is slowly braised with onions and carrots, then served with seasoned cannellini beans. In the Puglia region, boiled lamb is served with fresh herbs and vegetables. In Trentino, polpettine (little meatballs) are made with ground lamb, scallions, parsley and rosemary and served with tomato sauce as an entree.

PASQUA: DESSERT COURSE

Dolci (dessert) is an important part of the Easter feast. Chocolate eggs are among the favorite. In Italy and they contain a surprise inside for the children.

The Pastiera Napoletana is another authentic Easter tradition, originating in Naples, this cake is made with ricotta cheese, candied fruit and orange-blossom water.

The Pizza Pasqualina, a dessert made with cinnamon and chocolate, is a specialty of northern Lazio.

In Sicily, cassata and cannoli are the traditional desserts; and in Sardinia, Casadina, a puff pastry dessert stuffed with ricotta and raisins, is usually served.

Pane di Pasqua (Easter Bread) is a famous Easter treat made all over Italy. Sometimes it is prepared as a dessert and other times as a savory pastry. 

In vegetarian households, the symbolism of the “sacrificial lamb” can be represented by small lamb-shaped cakes and pastries that are eaten for dessert.

EASTER MENU:

Lemon Gnocchi with Peas and Spinach

Potato gnocchi are flavored with fresh citrus, sweet peas and baby spinach

Ingredients:

  • 1 cup frozen peas
  • 8 ounces fat free half & half
  • 1 clove garlic, smashed
  • Fine Sea Salt
  • 3 cups packed baby spinach leaves
  • 1 teaspoon grated lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • 1 (1-pound) package Potato Gnocchi
  • 1/4 cup Parmigiano-Reggiano, grated

Directions:

In a large skillet, combine peas, half & half, garlic and 1/4 teaspoon of salt. Cover and simmer for about 5 minutes, until tender. Stir in spinach and cook uncovered until leaves are wilted. Remove pan from heat and mix in lemon zest and juice.

Meanwhile, in a large pot, bring salted water to a boil. Add gnocchi and cook until they float to the top, about 4 minutes. Drain gnocchi, reserving 1/4 cup of pasta water, if needed.

Mix hot gnocchi with the vegetable sauce in the saucepan. Add some of the reserved pasta water, if needed. Stir to coat. Top with grated Parmigiano-Reggiano and serve.

Serves 4 

Roman Grilled Lamb Chops

Though this classic Easter recipe for lamb originated in Rome, it has long since become a national favorite. 

Ingredients:

  • 8 to 12 lamb chops
  • 3 fresh bay leaves, finely ground
  • 3 sage leaves
  • 1 sprig fresh rosemary
  • A few juniper berries
  • Coarse sea salt
  • Black peppercorns
  • 1/2 glass dry white wine
  • 6 tablespoons extra virgin olive oil
  • 2 lemons, cut into wedges

Directions:

Layer the lamb chops in a large container.

With a mortar, a knife or an electric grinder, finely grind all of the herbs and spices—including the salt and pepper. (If you use a knife, use the flat side to first crush the juniper berries, peppercorns and salt.) Place them in a bowl, then mix with the wine and the olive oil, stirring with a fork. Pour this marinade into the container with the layered lamb chops. Marinate overnight.

Ideally, lamb chops are best grilled on an open coal fire or barbecue, but you can also cook them on the stove in a cast-iron grill or a heavy pan. They will be ready very quickly—lamb chops (unlike pork chops) can be served rare or medium-rare, according to your preference. Serve them hot with a couple of lemon wedges.

Roasted potatoes are usually served with this dish.

Serves 4

Rosemary Roasted Potatoes

Serves 4

Ingredients:

  • 2 pounds potatoes, scrubbed and quartered
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh rosemary leaves
  • 2 cloves garlic
  • Coarse sea salt

Directions:

Preheat the oven to 375 degrees F. Line a large sheet pan with aluminum foil.

Toss the potatoes with 2 tablespoons of the olive oil; spread them evenly on the sheet pan, and bake, turning occasionally with a spatula, until golden brown on the outside and creamy inside, about 20 minutes.

While the potatoes are roasting, finely chop the rosemary and garlic together. Remove the pan from the oven and place it on top of the stove.

Drizzle the remaining two tablespoons of olive oil over the potatoes, sprinkle with sea salt and 2 tablespoons of the rosemary-garlic mixture. Mix well.

Return the pan to the oven to heat the seasonings through.

Serve as a side dish.

 

Sauteed Broccoli Rabe with Garlic

Serves 4

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 large yellow onion, thinly sliced
  • 2 large garlic cloves, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 pounds broccoli rabe, thick stems removed and discarded, cut into 3 inch pieces
  • Ground black pepper
  • 1/2 cup freshly grated pecorino romano cheese

Directions:

In a large deep skillet, heat olive oil over medium heat until hot but not smoking. Add the onion, garlic and pepper flakes and cook, stirring, until the onion softens, 5-6 minutes. Add the broccoli rabe and 1/2 cup water; season to taste with salt and pepper and toss gently.

Cover and cook until the broccoli rabe is softened, about 5 minutes. Uncover and cook, stirring occasionally, until the water has evaporated and the broccoli rabe is completely tender, 2 minutes longer. Stir 1/4 cup of the pecorino into the broccoli rabe. Sprinkle with remaining pecorino over the broccoli rabe and serve.

 

Springtime Lemon Cupcakes

Ingredients:

Cupcakes:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup extra virgin olive oil
  • 4 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs

Frosting:

  • 12 ounces chilled mascarpone cheese
  • 1 3/4 cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 3 teaspoons lemon zest, plus extra for ganish

Directions:

Preheat the oven to 350˚F. Line two 12-cup muffin pans with cupcake liners.

Whisk flour, baking powder, baking soda and salt in a bowl until combined.

In a separate bowl, combine milk, olive oil, lemon zest and vanilla. Set them both aside.

Beat butter and sugar in the large bowl of an electric mixer until fluffy, about 3 minutes. Add the eggs, one at a time, and beat well until mixture turns pale yellow. Turn the speed down to low and add the flour mixture and milk mixture, alternating both. Continue to beat until combined.

Fill muffin cups two-thirds of the way full with batter. Bake until golden and cooked through, about 17 minutes. Check with a toothpick to be sure. Allow cupcakes to cool before frosting.

Frosting: In a bowl, beat the mascarpone, vanilla, lemon zest and sugar at a medium speed until the frosting is light and fluffy. Frost the cupcakes and sprinkle the top of each cupcake with a little lemon zest.

Makes 2 dozen cupcakes

 

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New England’s “Little Italies”

February 22, 2013

Little Italy isn’t just one neighborhood in Lower Manhattan, it’s a group of neighborhoods all across America. These neighborhoods have been incorporated into the fabric of the towns they reside in and have become an essential part of each city. With a desire to maintain Italian culture, these neighborhoods prosper today through a strong work ethic that keeps Italian Americans tied to their Italian heritage.

An exodus from Italy began in the 1880’s commencing in the regions of Calabria, Campania, Apulia, Basilicata and included Sicily after 1900. From 1876-1924, more than 4.5 million Italians arrived in the United States and over two million came in the years 1901-1910 alone. Despite these massive numbers, it should be noted that roughly two-thirds of the Italian migration went elsewhere, especially to Europe, Canada and South America. Immigration to the United States before and after this period accounted for approximately one million additional arrivals—a considerable movement in its own right. Yet, there were precursors. Italian explorers and sailors venturing outward in the employ of other nations touched America in its earliest beginnings. The most famous was, of course, Christopher Columbus, a Genoese mariner sailing for Spain. Other seafarers such as John Cabot (Giovanni Caboto), Giovanni da Verrazzano, Amerigo Vespucci and important missionaries, such as, Eusebio Chino and Fra Marco da Nizza all played roles in early exploration and settlement. After the American Revolution, a small number of northern Italian artisans, painters, sculptors, musicians and dancers came to America, filling skilled job openings not easy to fill. An old Italian proverb says: Chi esce riesce (He who leaves succeeds).

Italian immigrants arriving at Elis Island in New York.

This initial Italian movement dispersed widely throughout America, but its numbers were too small to constitute a significant presence. By 1850, the heaviest concentration was in Louisiana (only 915 people), the result of Sicilian migration to New Orleans. Within a decade, California contained the highest total of any state—a mere 2,805—and New York, soon to become home to millions of Italian immigrants, counted 1,862. Everything changed with mass migration, the first phase of which consisted primarily of young, single men of prime working age (15-35) who lived in urban centers where jobs were more available. In the years following 1910, immigrants brought with them their family-centered cultures and their Italian regional affiliations. They typically viewed themselves as residents of a particular village or region in Italy, not as “Italians.” The organization and daily life in the early communities reflected these facts, as people limited their associations largely to kin and paesani (fellow villagers). The proliferation of regional clubs and festas ( feste or feast days) honoring local patron saints were also manifestations of these tendencies. Using kin and village-based networks to form “Little Italies,” they clustered in cities in the Mid-Atlantic, New England and the Midwest states, with smaller groupings in California and Louisiana. More than 90 percent settled in 11 states—New York, New Jersey, Pennsylvania, Massachusetts, California, Connecticut, Illinois, Ohio, Michigan, Missouri, and Louisiana—and approximately 90 percent congregated in urban areas. These patterns largely hold true today, although immigrants have branched out to locations such as Arizona and Florida. 

Italian American Cuisine

The difficult economic conditions of daily life in Italy dictated frugal eating habits. A majority of Italians consumed simple meals based on whatever vegetables or grains (lentils, peas, fava beans, corn, tomatoes, onions, and wild greens) were prevalent in each region. A staple for most common folk was coarse bread. Pasta was a luxury and meat was eaten only two or three times a year, usually for special holidays. Italian cuisine was—and still is—regionally distinctive with even festive meals varying widely. The traditional Christmas dish in Piedmont is agnolotti (ravioli), anguille (eels) in Campania, sopa friulana (celery soup) in Friuli and bovoloni ( snails) in Vicenza.

In the United States, many immigrants planted small backyard garden plots to supplement the table and continued to raise cows, chickens and goats whenever possible. As their economic lives improved in America, pastas, meats, sugar and coffee were consumed more frequently. “Italian cooking” in the United States came to mean southern-Italian, especially Neapolitan cuisine, which is rich in tomato sauce and pasta. Spaghetti and meatballs and pizza soon became well known “Italian” dishes in the United States. More recently, northern Italian dishes— characterized by rice ( risotto ), corn ( polenta ) and butter— became well known. Garlic, olive oil, mushrooms and nuts of various types are common ingredients found in Italian cooking. Wine, consumed in moderate amounts, is a staple. Overall, Italian dishes have become so popular that they are an integral part of the American diet.

New England

Providence, Rhode Island

Federal Hill is the Italian neighborhood of Providence with many restaurants, bakeries, cafes, art galleries, cigar shops and markets. DePasquale Square is the center of the neighborhood. Historic Federal Hill is the “Heartbeat of Providence” and begins at Atwells Avenue, the street that flows under the arch. The gateway arch over Atwells with the La Pigna (pinecone) sculpture hanging from its center, a traditional Italian symbol of abundance and quality and the symbol of Federal Hill, is often mistakenly referred to as “The Pineapple”. It is a place dedicated to the Italian immigrants who gathered here as a community and it remains today a place of charm, warmth and hospitality to all.

The jewelry and silverware industry in Providence attracted Italian immigrants to Rhode Island at the turn of the twentieth century. They settled close to downtown Providence in Federal Hill, about a mile from Narragansett Bay and the harbor. The fast-industrializing city became home to a large Italian population — 50,000 by 1930 — and businesses providing food, merchandise and services, they required, soon filled the area.

The Italian population isn’t as prominent today, but the Italian presence is felt with the numerous Italian restaurants and business that line the main thoroughfare, Atwells Avenue and its surrounding area. Garibaldi Square with a bust of the “Hero of Two Worlds,” DePasquale Plaza with outdoor dining and two bocce courts all contribute to the Italian atmosphere.

The centerpiece of the area is the fountain at DePasquale Plaza, where tables turn the square into a sitting area for the surrounding cafes. At one such café, Scialo Bakery (257 Atwells Ave.), the Scialo family has been serving Italian classics from their brick oven since 1916. Around the corner, Venda Ravioli (265 Atwells Ave.), has been in the pasta business since the 1930′s, beginning as a small pasta shop and expanding into a large storefront offering 150 kinds of pasta with an espresso bar for waiting customers. Another throwback to bygone times is Antonelli’s Butcher Shop (62 De Pasquale Ave.), where customers can have their chicken or rabbit slaughtered to order. Toward the end of the block, two landmark restaurants still serve the diverse needs of the community. Camille’s (71 Bradford St.) opened in 1914 as an upscale restaurant and Angelo’s Civita Farnese (141 Atwells Ave.), opened in 1924 as a workingman’s restaurant.

Italian Specialties of Providence

Lobster and Asparagus Agnolotti

From Venda Ravioli, Providence, RI

Yield: 1 serving. This dish can easily be doubled.

Ingredients:

4 agnolotti filled with lobster and asparagus (available fresh or frozen at Venda Ravioli and other upscale Italian Markets)

SAUCE:

  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon red pepper flakes
  • 4 Rhode Island Littleneck clams
  • 3 large shrimp, with heads still attached
  • 1/2 cup white wine
  • 1 small ripe tomato, diced
  • 1 tablespoon chopped Italian parsley

Directions:

In a pot of boiling water, cook the agnolotti according to directions on the package.

In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley. Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.

Almond Biscotti: Quaresimale

Recipe courtesy Scialo Brothers Bakery, Providence, RI

Ingredients:

  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • 3 tablespoons soft unsalted butter
  • 3 cups whole almonds (skin on)
  • 2 beaten eggs
  • 3 tablespoons pure vanilla
  • 1 beaten egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat the oven to 350 degrees F.

Put brown sugar, white sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl. With mixer on low speed, add beaten eggs and vanilla. Mix just until dough holds together.

Put dough on a floured surface. Cut in half. Roll each piece into a log. Place on parchment-lined cookie sheet. Flatten each log slightly with palm of the hand. Lightly brush the top of each log with egg wash.

Bake for 25 minutes or until firm to touch. Remove from oven. Cut dough diagonally into biscotti. For harder biscotti, return to 300 degree F. oven until sufficiently dry.

New Haven, Connecticut

Italians came to New Haven to work in factories in the late 1800’s and formed a community around Wooster Square. Between 1890 and 1939 the Italian settlement had developed and its major institutions had formed. There were 41,858 Italians in the city in 1930, of whom 14,510 had been born in Italy. One or both parents of another 27,348 had come from Italy. The Italians comprised about one-fourth of the total population and were highly concentrated in the southern and eastern parts of New Haven. 

Life was not easy in the first half of the century, but the neighborhood provided its people with all their needs: a live chicken market, Italian banks, bakeries, drug stores and push carts loaded with homemade meats. The founder of Pepe’s pizza rode a wagon through the streets from which he’d sell hot pizzas for 25 cents. In the summer children played baseball in a vacant lot or at Waterside Park, at the site of Long Wharf. Good times were not just for kids; the Amendola Brothers had a music store with numerous instruments. Every Sunday morning, after church, there would be some kind of performance. People would gather around the piano and sing. During the summer, the windows were all open, operas would be playing and people would sing along. The bakers in the neighborhood cooked during the night and they delivered on foot at five o’clock in the morning. One baker, known for his singing, would often wake up the entire neighborhood.

Today Wooster Square, nicknamed the Little Italy of New Haven, has preserved many traditions of an old Italian village. The park in the center of the square is framed with precision by an iron fence and with an oval path laid out inside it. Throughout the year the park is filled with festivals and surrounded by parades in honor of patron saints of native Italian towns. The restaurants and pizza parlors along Wooster Street have retained their old family recipes through many generations. And at the heart of the neighborhood, beside the Square itself, stands the oldest Italian church in Connecticut, St. Michael’s, whose gold dome can be spotted from all over New Haven. Along the park at Chapel Street are two major sculptures, one dedicated to the square’s Italian past and another to the neighborhood men who gave their lives in World War II. 

This metal arch over Wooster Street welcomes visitors to New Haven’s Little Italy

The most famous contribution to the Italian American culinary repertoire is New Haven-style pizza. In New Haven, Connecticut, a different style of pizza, known as apizza, evolved from the same Neapolitan roots. Frank Pepe opened his pizzeria in that city’s Little Italy in 1925 and today his establishment and neighboring ones still make pies that are thinner, wetter and more heavily charred than most New York-style pizzas. In 1960 Pepe introduced its signature, clam pizza. The locals call their crust Neapolitan style, but it is definitely not like the original Italian Neapolitan style. The dough is more bread like, puffed up along the edges, crackly and slightly charred underneath. Rhode Island Littleneck clams, freshly shucked on the premises, garlic, dried oregano, a dusting of grated Pecorino Romano cheese and good olive oil are the toppings. No tomato sauce. No mozzarella. No sausage or pepperoni.

Pepe’s is one of those “only in America” stories. Frank Pepe was born in 1893 in the village of Maiori on the Amalfi coast of Italy, southwest of Naples. Broke, illiterate and only 16 years old, he made the crossing with many other immigrants in 1909. He worked for a short while in a factory and then returned to fight for Italy in WWI. He married Filomena Volpi, also from Maiori, and in 1919 they moved to New Haven, where he worked for others making macaroni and then bread on Wooster St. In 1925 he started his own business, a bakery at 163 Wooster. Apizza was among his baked goods and it took off. In 1937 Pepe bought the larger building next door, now the main restaurant. The original location with the original oven is still running under the name, Frank Pepe’s –  The Spot. Frank, Filomena, and their daughters, Elizabeth and Serafina, lived upstairs. Filomena could read and write and learned English quickly and was essential to operating the financial side of the business.

Italian Specialties of New Haven

Pepe’s New Haven White Clam Pizza

The dough

  • 1 package dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 2 to 2-3/4 cups all-purpose flour
  • 2 teaspoons salt cornmeal

The topping                                                                                                                                                                                                                                

  • 3 large garlic cloves
  • 3 tablespoons olive oil
  • 1 dozen just-shucked littleneck clams
  • 1 teaspoon dried oregano
  • 2 tablespoons grated Parmesan cheese

Make the dough:

Dissolve the yeast and sugar in 1/4 cup of the warm water in a small bowl. Stir the remaining 3/4 cup water into 2 cups of the flour in a large bowl. Add the salt, and when the yeast is bubbly, add it, too. Stir it all together and turn the dough out onto a floured board. Let the dough rest while you clean and oil a large ceramic bowl.

Knead the dough vigorously for a full 15 minutes, adding flour if necessary to create a silky dough. Return it to the bowl and cover it with two tight layers of plastic wrap. Let it rise in a warm place until doubled in size, 2 to 3 hours.

 Place a pizza stone on the bottom rack of the oven and preheat the oven to 450 degrees F.

Punch down the dough and flatten it on a lightly floured board. Pounding with the heel of your hand, carefully and methodically, work the dough into a circle no more than 1/4 inch thick in the center, rising to a 1/2- inch ring around the circumference. Sprinkle a baker’s peel generously with cornmeal and put the circle of dough on it. Cover it lightly with a sheet of plastic wrap (so it doesn’t dry out) and let it rest while you open the clams.

Make the topping:

While the dough is resting, mince the garlic and let it steep in the olive oil. After the dough has rested for 10 to 12 minutes, brush on the oil and garlic, leaving the half-inch circumference untouched. Spread the clams around the dough with a dash of their own juice. Sprinkle on the oregano and cheese.

To bake:

Use the baker’s peel to transfer the pizza to the preheated stone in the oven. (The cornmeal will act as miniature ball bearings to help it slide neatly onto the stone.) Bake for 15 minutes, or until the crust is light brown. Remove the pizza, slice and serve with beer or soda and plenty of napkins. Makes  1 - 12-inch pizza.

Some New Haven Classics

Chicken Parm Sub

Tiramisu

Cannoli

Eggplant Rollatini

 

Photo: Eggplant Rollatini...Rolled with seasoned ricotta, baked with tomato sauce and mozzarella, served with a side of penne pasta
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Italian American Neighborhoods – Boston

February 15, 2013

Hanover Street – the heart of Boston’s Little Italy.

Some of the many original Italian ports of origin.

Boston, Massachusetts

Boston’s Italian neighborhood is called the North End. It has a strong Italian flair and numerous Italian restaurants. The North End is also Boston’s oldest neighborhood and it still possesses an old-world charm kept alive by its mostly Italian-American population. Since the completion of the Big Dig and the demolition of the old elevated Southeast Expressway, the neighborhood has found itself re-connected to the rest of the city. There is arguably no more vibrant area of Boston on a summer evening when the narrow city streets come alive with a blend of culture and cuisine.

The North End, often called Boston’s “Little Italy,” is a one-square-mile waterfront community, bordered by Commercial and Causeway Streets and Atlantic Avenue, located within walking distance of Boston’s financial district and Government Center. A highly desirable residential area for professionals who work nearby, the neighborhood also is a major attraction for tourists and Bostonians alike, who come seeking the best in Italian cuisine and to enjoy the decidedly Italian feel of the region. Hanover and Salem Streets, the two main streets of this bustling historic neighborhood, are lined with restaurants, cafes and shops, selling a variety of delectable edible goods. A trip to Boston would not be complete without including a meal at one of North End’s over one hundred fine Italian restaurants.

The many immigrants who originally settled in these neighborhoods, with their distinctive dialects, their history and their traditions of the regions in Italy from which they came, were carefully preserved and are celebrated during the summer months in the North End even today. Italian-Americans still comprise more than 41% of the resident population. It is one of the most vibrant and thriving neighborhoods of its kind. Old customs and traditions die hard (if ever at all). For despite the fact that 50 individual religious societies once existed in the North End and only 12 remain today, these societies with their religious feasts and processions remain an integral part of North End neighborhood life and culture, drawing large summertime crowds. Saint Anthony’s Feast is celebrated each year in the North End of Boston on the weekend of the last Sunday of August. Begun by Italian immigrants from Montefalcione, Italy, in 1919, it has become the largest Italian religious festival in New England. Italian foods, religious services, parades, festivities, games, live music and entertainment highlight this feast on the elaborately decorated Endicott and Thatcher streets in the heart of Boston’s historic North End. 

Tourism provides an economic boost to the area. However, many neighborhood grocery stores, fruit vendors, butcher shops, bakeries, shoe stores, clothiers and cobblers have simply disappeared to be replaced by restaurants. With a population barely one-quarter of its 44,000 peak in 1930, fewer services are required to sustain the community. Ten of its 12 schools have been subdivided and converted to condominium apartments. Church parishes have been auctioned off to the highest bidder. Times have changed in Boston’s North End.

From 1880 to 1920, an estimated 4 million Italian immigrants arrived in the United States, the majority from 1900 to 1914. Once in America, the immigrants faced great challenges. Often with no knowledge of the English language and with little education, many of the immigrants were compelled to accept the poorest paying and most undesirable jobs. Many sought housing in the older sections of the large northeastern cities in which they settled, which became known as “Little Italys”, often in overcrowded substandard tenements.

The destinations of many of the Italian immigrants were not only the large cities of the East Coast, but also more remote regions of the country, such as Florida and California. They were drawn there by opportunities in agriculture, mining, railroad construction and lumbering. Many of the immigrants had contracted to work in these areas of the country as a condition for payment of their passage. Many of the Italian laborers, who went to these areas, were later joined by wives and children, which resulted in the establishment of permanent Italian American settlements in diverse parts of the country.

The Old North End

The first Italians arrived in the North End of Boston in the 1860′s, forced by unbearable conditions in Italy to leave their native land. Their numbers grew in the 1880′s and 1890′s. Although many of the first Italian immigrants worked as vendors of fruits and vegetables, they later found work in commercial fishing, in shipping, in construction, and as shopkeepers. They sought help from family members and acquaintances from the same regions of Italy who had already established themselves in the area. Over time, this resulted in enclaves of residents living together on streets segregated by a region of Italy – Sicily, Milan, Naples, and Genoa – from which they had come; preserving its language and customs as well. Over the next decades, the Italian population of the North End increased and other immigrant groups moved elsewhere. By 1900, Italians had firmly established themselves in the North End and by 1930 the North End was almost one hundred percent Italian.

The North End had also changed in a number of other significant ways. Protestant churches were acquired by the Catholic Archdiocese of Boston – reflecting the ascendancy of Irish Catholicism throughout the neighborhood. The Seamen’s Bethel Church became the Sacred Heart Church in 1871. The Bulfinch-designed New North Congregational Society became St. Stephen’s Church. In 1873 St. Leonard’s Church was founded at the corner of Hanover and Prince Streets, becoming the first Italian church in New England and the second oldest in America.

In 1920, the North End had 28 Italian physicians, six Italian dentists, eight Italian owned funeral homes and, on every main street, four or five barber shops . Most North End businesses were of the “Ma and Pa” variety – small grocery stores, butcher shops, bakeries, dressmakers, cobblers and shoe stores.

There were two notable exceptions to the “Ma and Pa” businesses:

Luigi Pastene came to Boston from Italy in 1848 and began selling produce from a pushcart. By the 1870′s, he was joined by his son, Pietro, in establishing Pastene as a company specializing in selling groceries and imported Italian products. By 1901, Pastene expanded its operations to facilities along Fulton Street in the heart of the North End. Today, the Pastene Corporation is a major national brand with distribution and packing facilities established in New York, Montreal, New Haven and Havana, as well as in Italy in Naples and Imperia.

Three Sicilian friends- LaMarca, Seminara and Cantella – started a small macaroni and spaghetti manufacturing business in 1912. They became so successful that within five years, they moved their Prince Pasta Company to 207 Commercial Street. Then, in 1939 the three partners were joined by Giuseppe Pellegrino, another Sicilian immigrant with a talent for marketing. He created the famous slogan “Wednesday is Prince Spaghetti Day”. Eventually the company was sold to Borden, Inc. in 1987.      

 


These two business success stories aside, most Italian North Enders found life hard, both economically and socially. Like the experience of the Boston Irish before them, Italian-Americans began to accrue political power after the close of WW II and in 1948 Foster Furcolo was elected the first Italian-American Congressman and eight years later he became the first Italian-American Governor of Massachusetts.

Fred Langone, whose grandfather had been elected to the U.S. House of Representatives in 1922, was elected in 1961 to the Boston City Council, a position he held for the next 22 years. Frank X. Belotti served as Lieutenant Governor from 1963 to 1965 and John Volpe was elected the second Italian-American Governor of Massachusetts in 1960.

Cook Like They Do In The North End

Recipes with a little history:

Ravioli

Little cases of dough containing a savory filling — this is the definition given by Webster’s Dictionary. But Marguerite Dimino defines ravioli as “the one Italian food that everyone loves.” The following is a step-by-step recipe for, as many have called it, “the best ravioli in Boston’s North End.” It would seem unlikely that from the number of good cooks in the North End, one could emerge with a singular reputation as perhaps “the best.” But Marguerite DiMino, a vivacious mother of four grown children, has done just that.

Her ravioli is a culinary celebrity in Boston. She has prepared her ravioli for a television audience, as demonstration for an ethnic week at the Museum of Science and during an Italian festival at a leading department store. When the Consulate-General of Israel was served a North End specialty during Jerusalem month, it was Marguerite’s ravioli.

A Boston newspaper featured Marguerite’s ravioli and included her recipe in the article. Soon she was inundated with calls and letters from people homesick for “a ravioli like their grandmother’s.” She went on to write one of the most well known cookbooks from the region, The North End Italian Cookbook by Marguerite DiMino Buonopane. Here is her recipe:

Dough:

  • 2½ pounds (about 10 cups) unbleached, unsifted flour
  • 1 tablespoon salt
  • 3 medium eggs
  • Boiling water as needed

 Directions:

Make a well in the flour on a pastry board. Add salt. Partially beat eggs before adding to flour. Add eggs gradually, mix with fingers until dough resembles the texture of cornmeal. Sprinkle on the boiling water starting with only 1/4 cup, and work it into dough. Add more boiling water, as needed, until dough is smooth and pliable, but not too soft. Knead dough for about five minutes. Pat with some water, cover, and let sit for about half an hour. Prepare filling and meat sauce while waiting for the dough. 

Filling:

  • 2 pounds ricotta cheese
  • 5 medium eggs
  • 1 teaspoon salt
  • Dash of pepper
  • 1 cup grated Parmesan or Romano cheese
  • 1 small clove garlic, pressed
  • 8 finely chopped parsley sprigs

Blend all ingredients together.

Meat Sauce:

  • Oil
  • 1 clove garlic, chopped
  • 1 small onion, chopped
  • Dash: sweet basil, red pepper flakes, oregano, and bay leaf
  • (Remove bay leaf before serving)
  • 1/2 pound lean ground beef
  • 1/2 pound ground pork (beef may be substituted)
  • 1 can (6 oz.) tomato paste
  • 1 can (1 Ib. 12 oz.) Italian peeled tomatoes
  • 1 can water (using tomato can)

Directions:

Put enough oil in pan to coat bottom. Saute garlic, onion, and seasonings over medium heat until onion is lightly golden. Add all the meat. Cook until slightly browned. Blend tomato paste in well; stir a few minutes. Add tomatoes and stir. Pour in water. Reduce heat and allow sauce to simmer for up to one hour, stirring frequently.

To Assemble:

Divide dough into fourths and roll out only one-fourth at a time, keeping the rest covered. Roll dough as thin as possible. Place heaping teaspoons of filling 1½ inches from edge of dough. Continue to place filling in straight rows on the dough, being careful to leave 1½ inches between each spoonful. Fold over the edge of the dough to completely cover the first row of filling. With your fingers, gently press down on dough around the mounds of filling. Using a 2½-inch ravioli cutter, cut around the mounds. A pastry cutter or small glass may be used instead — but be sure to seal the edges with a fork. Continue in this manner until all the dough is used. (The dough that you don’t want to use may be frozen in a plastic bag and used at a later date to make more ravioli or even pasta. It may also be kept in the refrigerator up to 5 days.)

To Freeze:

This recipe may very well make much more than you will want to serve at one time. The ravioli can be frozen before it is cooked. Sprinkle flour or cornmeal on cookie sheets and place ravioli in a single layer on the sheets and freeze. This takes about 20 minutes. After the ravioli is frozen it may be placed in plastic bags. This way the pieces won’t stick to one another.

To Cook:

Bring 6 to 8 quarts of salted water to a boil. Gradually add the ravioli and cook until tender (15 to 20 minutes) . It is best not to overcrowd the pot, because you will need to continually press ravioli to bottom of pot so that they will cook evenly.

To Serve:

Carefully remove ravioli and let them drain well. Place them in a serving dish and cover with meat sauce and a layer of grated Parmesan or Romano cheese. Continue in this manner until you have used all the cooked ravioli. Serve with a tossed salad, garlic bread, and wine. Enjoy your meal and all the compliments you will receive!


The North End Italian Marinara Sauce

This recipe for Marinara Sauce is adapted from The North End Italian Cookbook by Marguerite DiMino Buonopane, one of the North End’s most celebrated cooks.

This sauce is perfect for adding sliced black olives, clams, mushrooms or crab. Use your imagination. This is a spicy sauce due to the red pepper flakes. Good over cooked thin spaghetti or linguini.

 I like to serve this sauce over Chicken Parmigiana.

Ingredients     

  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 teaspoon dried crushed red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried mint
  • 2- 26.4 ounces Pomi chopped tomatoes salt and pepper, plus
  • 1 pinch salt and pepper, more of the above seasonings
  • 1 tablespoon fresh parsley, chopped

Directions

In a large heavy skillet, on low heat, very slowly heat the olive oil, garlic, red pepper flakes, basil and mint.

Cook for 5 minutes or until garlic is light golden brown.

Raise the heat to medium high and carefully add the tomatoes.

Let the sauce come to a soft boil.

Add salt and pepper to taste.

Add a pinch more of red pepper, basil and mint.

Add the chopped parsley.

Let sauce simmer, uncovered for about 15 minutes, stirring occasionally with a wooden spoon.

Frankie’s Gravy and Meatballs

This recipe was one of four chosen from more than 1500 submissions to the Food Network’s Italian recipe contest. It earned Frankie Imbergamo an appearance on the “Emeril Live” TV show. Growing up on Hanover Street in Boston’s “Little Italy” where he attended both the Eliot and Michelangelo schools, Frankie still identifies closely with the neighborhood. It’s his point of reference. “It’s where it all began for me,” he says. “I have so many special memories of people – family and friends – and of times – both good and bad. A common thread, it seems, through all these memories has been love, comfort and a feeling of belonging – a feeling of home.”

Partly as a result of his newly-found mini-celebrity status, family members and friends urged Frankie to assemble some of his favorite home-style recipes into a cookbook. “Through the years, I’ve enjoyed creating my own meals, in my own style and always with the finest ingredients,” he explained.

So, with assistance from his wife, Maureen, the husband-and-wife team produced, The Good Life! Favorite Italian Recipes by Frank J. Imbergamo. The volume contains 40 recipes, including “Pork Chops with Vinegar Peppers and Potatoes,” “Haddock Pizzaiola” and “Baked Lobster Pie.” It also includes a useful reference list pairing recipes with suggested wines. Here is the recipe that won him first place.

Meatballs:

  • 2 lbs. ground beef
  • 4 eggs
  • 1-1/2 cups plain bread crumbs
  • 3/4 cup grated Pecorino Romano cheese

Gravy (sauce):

  • 1/2 cup olive oil
  • 1 garlic clove chopped
  • 1 medium onion, chopped
  • 1 (6 oz.) can tomato paste (Flotta or Pastene)
  • 1 (6 oz.) can water (use empty tomato paste can)
  • 2 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon fresh parsley chopped
  • 2 (28 oz.) cans Pastene Kitchen Ready tomatoes
  • 3/4 can water (21 oz. use empty Kitchen Ready can)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper 1 tsp. fresh parsley, chopped

Directions:

In a bowl, mix all ingredients for meatballs with hands for about 5 minutes, until well mixed. Form about 16 meatballs and place on a platter. In a frying pan add olive oil and, when hot, add meatballs and cook on medium heat until browned. Repeat until all meatballs are browned. Place meatballs on a new platter. Do not discard the oil.

Saute chopped onion and chopped garlic in the oil for approximately 2 minutes. Add tomato paste and cook on medium heat for 3 minutes, stirring all the while. Add can of water (tomato paste can) and cook and stir for 1 minute. Take off heat and set aside.

In an 8-quart pan, add tomatoes and cook on medium heat for 5 minutes. Add 3/4 can of water (Kitchen Ready can), tomato paste mixture from fry pan and browned meatballs. Mix thoroughly, stirring carefully with wooden spoon as not to break meatballs. Add salt, ground pepper and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2-1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan, until done.

Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.

 

Crespelle Al Forno

 Recipe from one of Boston’s North End restaurants, Tresca:

Crepe:

  • 2 egg yolks, 4 whole eggs
  • 6 oz. all purpose flour
  • 6 oz. water
  • 6 oz. milk
  • pinch of salt and pepper
  • 2 tablespoons olive oil
  • 1/2 bunch of chives

Directions:

Mix all ingredients, let sit 5 minutes. Mix again and strain. Heat a nonstick pan with oil over medium heat, add 1 oz. of mix turning pan to coat evenly. When sides pull away from the pan, flip over and cook 10 seconds. Remove to a plate.

Filling: Mushroom mix

  • 1 cup each of mixed mushrooms, shiitake, oyster and baby bellas, sliced
  • 2 shallots, minced
  • 1/4 cup marjoram, minced
  • olive oil
  • salt and pepper
  • 1 cup ricotta
  • 1 tablespoon truffle oil

Directions:

Saute mushrooms with shallots, add marjoram, salt and pepper. Reserve some mushrooms for garnish.

Pulse remaining mushrooms in food processor until coarsely chopped.

Mix ricotta with mushrooms and truffle oil, then chill.

Scoop mushroom mix into crepe and roll.

Heat skillet used to cook mushrooms with some olive oil. Brown crepes on both sides and place pan in a preheated moderate oven. Heat crepes until hot in the center. Serve with sauteed mushrooms and a drizzle with truffle oil.

Baked Cod with Lemon & Olive Oil

From the North End Fish Market

Two girls gone fishing !  According to Liz Ventura and Keri Cassidy: They traded successful careers in software and human resources for the opportunity to own their own business. “Why food? Because they love to eat. Why fish? Easy, there wasn’t a fish market in the north end at the time. In the small predominantly Italian neighborhood where food is taken very seriously it was the only missing piece. When they found out that the tiny produce store that they loved to frequent was closing, a light bulb went on, and the North End Fish Market was open for business a year later.”

4 Servings

Ingredients:

  • 4 cod fillets (6 ounces each)
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • pinch of salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon sweet Hungarian paprika
  • 2 tablespoons chopped roasted red peppers
  • 1 tablespoon chopped fresh basil.

Directions:

Preheat the oven to 400°F.

Arrange the fillets in a 13 x 9 baking dish. Drizzle with the lemon juice and oil, and sprinkle with the garlic, thyme, salt, and pepper. Sprinkle with the paprika and lightly rub it in. Top with roasted red peppers. Bake until the flesh is completely opaque but still juicy, 15 to 20 minutes. Serve with the pan juices spooned over the top. Garnish with basil.

Sfogliatella

Recipe courtesy John Picariello and Sara McGee, Modern Pastry Bakery

“The Modern Pastry Shop is an award winning, family owned Italian bakery that was created over 70 years ago, on Hanover Street in Boston’s North End. The world may have changed since the 1930′s, but their original recipes and time honored traditions for creating their confections have not. The recipes and the baking procedures are the same since their family brought them over from Italy, so many years ago.”

Recipe for Italian Custard Cream: http://www.academiabarilla.com/italian-recipes/how-to/confectioner-cream.aspx

Serves: 16 to 20 pieces

Ingredients

Dough:

  • 1 3/4 pounds bread flour
  • Vegetable oil

Filling:

  • 1 pound semolina flour
  • 1 teaspoon cinnamon oil
  • 15 eggs
  • 1 1/4 pounds ricotta
  • 3/4 pound custard cream
  • 1/2 pound sugar

Directions

For the dough: Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until firm. Take the dough out of the bowl, completely wrap in plastic wrap and let rest for 1 hour.

Press the dough as thin as possible with a rolling pin. Apply oil to the surfaces and roll the dough into a salami-shaped roll about 3 inches thick. When done, wrap in plastic wrap and keep in the refrigerator overnight.

For the filling: Put 4 cups water in a pot and bring to a boil. Add the semolina and mix until thoroughly firm and cooked. When the semolina is cool, put it in the mixing bowl of a stand mixer and add the cinnamon oil. Mix at speed 2 and add the eggs one at a time. Add the ricotta and custard cream and mix thoroughly. Add the sugar, little by little while mixing thoroughly. If mixture is still extremely firm, add a couple more eggs.

To assemble: Preheat the oven to 400 degrees F.

Cut the “salami roll” into 1/4-inch discs. Each disc should be smoothed out between your palms. Using an ice cream scoop, fill the middle of the disc with filling and fold over into the shape of a clam shell. Put on a baking sheet and bake until golden brown and crispy, about 1 hour.

 

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9 comments

Italian Holiday Dinner Party For Six

December 18, 2012

Make a simple but festive centerpiece for your table.

 

Planning Your Dinner Party

Get ready to make lists! Lists are absolutely essential for any party, as you can jot things down as you think of them. Once you have the basics well planned and written down, your mind will be free to be creative with the food, fun, and decor.

Plan your menu. Have fun with this, but don’t overreach! If you are a beginning cook, choose a main dish that you have made before, then build upon it by buying dessert, a salad, and some crusty bakery bread. It’s a good idea to never make a recipe for the first time for a party. There’s nothing worse than struggling with an unfamiliar recipe when you can hear your guests having fun in the next room. Try to plan a mix of make ahead recipes and those that require last minute baking or preparation. I really prefer having everything done, and ready to heat or bake and serve.

Think about how you want to decorate. Decorations for a party can be as simple as candlesticks on the table, or more elaborate flower arrangements and tablecloths. Decorate with the seasons in mind, too. Fresh flowers in the summer, a bowl full of polished apples and spruce tree branches in the winter, or a vase with colorful leaves and cattails in the fall are simple, inexpensive, and beautiful.

Block out time on your calendar for house cleaning, shopping, decorating, and setting the table. Make sure to save some time before the party so you can get ready and relax before your guests arrive.

Go over your menu, gather your recipes, and plan shopping lists directly from the recipes. Don’t rely on your memory for this! Check your pantry too. If you are low on staples like baking powder, sugar, or flour, add those to your list.

Plan to shop for foods and supplies that can be purchased in advance (like staples) and those that need to be bought the week of the party. You may have to revise the party menu if you can’t find certain ingredients.

Check which recipes can be made ahead, and make sure you have freezer or refrigerator space to store them.

It’s best to choose some recipes that can be made well ahead of time, and are just served cold or at room temperature, or heated at the last minute. Planning this well will help make sure that all of the foods are ready to eat at serving time.

 

Dinner Party Menu

Appetizers

Red Wine of Choice

Crusty White Bread with Olive Oil

Stuffed Cherry Peppers

Stuffed Zucchini

Main Course

Italian Beef Rolls in Tomato Sauce

Angel Hair Pasta

Broccoli with Garlic and Hot Pepper

Dessert

Chocolate Pecan Cake

 

Do Ahead Tips:

Set the table the day before the party.

You can prepare the beef two days ahead and reheat it on the day of the party. The braciola takes about three-four hours to prepare, so be sure to leave plenty of time to make it.

The stuffed cherry peppers can also be made two days in advance.

The zucchini rolls can be made the day before serving and the broccoli ingredients can be cut or chopped one day ahead.

The cake can also be made the day before the dinner party.

 

 Appetizers

Stuffed Cherry Peppers

Ingredients:

  • 5 oz. canned tuna in olive oil, drained
  • 8 anchovies in oil, drained
  • 1 1/2 cups extra-virgin olive oil
  • 1/4 cup plain bread crumbs
  • 2 tablespoons capers, minced
  • 2 tablespoons finely chopped parsley
  • Kosher salt and freshly ground black pepper, to taste
  • 1 32-oz. jar red, hot cherry peppers, drained, rinsed, and stemmed (jar reserved)

Directions:

Finely chop tuna and anchovies; mix with 1/3 cup oil, bread crumbs, capers, parsley, and salt and pepper in a bowl; stuff each pepper with tuna mixture. Transfer to reserved jar; pour remaining oil over peppers. Chill for at least 8 hours to marinate.

 

Stuffed Zucchini

Serves 6

Ingredients:

  • 1/3 cup milk
  • 1 slice white sandwich bread
  • 4 medium zucchini, trimmed, cut into 1 1/2″ lengths
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup Pomi strained tomatoes
  • 1/4 cup olive oil
  • 1/2 teaspoon crushed red chili flakes
  • 1 clove garlic, minced
  • 4 oz. prosciutto, minced
  • 1 oz. pancetta, minced
  • 1/3 cup freshly grated Parmesan
  • 2 tablespoons finely chopped parsley
  • 1 egg, lightly beaten
  • 2 tablespoons unsalted butter
  • 2 tablespoons thinly sliced basil

Directions

Heat oven to 400° F. In a bowl, pour milk over bread; soak for 10 minutes. Squeeze bread to drain milk; discard milk. Return bread to bowl.

Using a melon scoop, hollow out zucchini pieces, leaving 1/4″ walls, to form “cups”; season insides with salt and pepper. Stir together tomatoes, 2 tablespoons oil, chili flakes, garlic, and salt and pepper in a bowl; set sauce aside.

Mix bread with prosciutto, pancetta, Parmesan, parsley , egg, and salt and pepper. Stuff mixture evenly among zucchini cups. Heat remaining oil and butter in a 12″ skillet over medium-high heat. Working in batches, add cups; cook, turning once, until browned on both sides, 2–4 minutes. Transfer cups, stuffing side up, to a 9″ x 9″ baking dish; pour sauce over and around cups. If made ahead cover dish and refrigerate until the next day.Bring to room temperature before heating. Bake zucchini 30 minutes. Sprinkle with basil.

Main Course

Braciola (Italian Beef Rolls in Tomato Sauce)

Serves 6

Ingredients:

  • 1/3 cup raisins
  • 5 tablespoons chopped parsley
  • 1/4 cup pine nuts
  • 1/4 cup finely grated Parmesan
  • 3 cloves garlic, finely chopped
  • 12 6″x 4″ slices boneless beef top sirloin or round steak, pounded to 1/16″ thickness
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 cup red wine
  • 1/2 teaspoon red chili flakes
  • 2 (26-oz.) containers Pomi chopped tomatoes
  • 1 bay leaf
  • Angel Hair pasta

Directions:

To make the filling, mix together raisins, 4 tablespoons parsley , pine nuts, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you, season with salt and pepper, and place about 1 tablespoon filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with toothpicks and repeat with remaining beef and filling.

Heat 1 tablespoon oil in a 6-qt. Dutch oven over medium-high heat. Working in batches, add half the beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer to a plate and set aside. Add remaining oil and brown the rest of the beef rolls. Transfer to plate with the previously browned rolls.

Add onion to pot, and cook, stirring, until soft, about 5 minutes. Add wine, and cook, stirring to scrape bottom of pot, until almost evaporated, about 5 minutes. Stir in chili flakes, tomatoes, and bay leaf, and then return beef rolls to pot.

Bring to a boil; then reduce heat to medium-low; cook, covered partially and gently stirring occasionally, until meat is cooked through and tender, about 2-3 hours.

Cook pasta according to package instructions. Drain and place on a large serving platter.

Remove meat rolls from sauce, remove toothpicks, and transfer to the platter with the cooked pasta. Bring sauce to a boil and pour sauce over meat rolls and pasta, and sprinkle with remaining parsley.

 

Broccoli with Garlic and Hot Pepper

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1 bunch broccoli (about 1 lb.), stemmed and cut into florets
  • 3 cloves garlic, smashed
  • 1/2 teaspoon crushed red chili flakes
  • Kosher salt, to taste

Heat oil in a 12″ skillet over medium-high heat. Add broccoli; cook, turning occasionally , until lightly browned, 6–8 minutes. Sprinkle in 2 tablespoons water; add garlic; cook until golden, 2–3 minutes. Add chili; cook until toasted, about 2 minutes. Season with salt.

Dessert

Chocolate Pecan Cake

Ingredients:

  • 1/4 cup unsalted butter
  • 6 ounces bittersweet chocolate
  • 1 cup pecans
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • Dash of salt
  • Powdered sugar

Preheat oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and spray with cooking spray.

Using a double boiler or pan over simmering water, melt together chocolate and butter. Set aside to cool.

Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely. Dust top of the cake with powdered sugar just before serving.

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Posted by in Appetizer, Beef, Bread, broccoli, cake, Cheese, chocolate, Desserts, Dinner, Healthy Italian Cooking, Italian Cuisine, Pasta, peppers, Vegetables, zucchini Tags: , , , , ,

2 comments

Italian Christmas Cookies – Part 1

December 13, 2012

Christmas cookie recipes are shared by people of all generations as they come together to make cookies and share memories. Holidays are a time when all the special recipes are brought out for celebration. Ingredients, which we may not use the rest of the year, are used for these special recipes. These small pastries and the time spent making them symbolize the spirit of the holidays. Whether it is Italian Christmas cookie recipes or special recipes from other countries, their history can all be traced back to old Europe with ingredients like cinnamon, cloves, ginger, dried fruit and nuts. The art of making Italian Christmas cookie recipes is using fresh simple ingredients and turning them into wonderful tasting pastries. Cooks learned to lighten and enrich pastry mixtures with eggs, butter and cream; then they would sweeten them with fruit, honey and sugar. Early cooks learned to use spices like cinnamon, cardamom, anise, allspice and cloves in the right proportions to produce some very aromatic and flavorful products. Italian Christmas cookies with fillings, like the fig cookies; are very common in many of the European countries. The following are some of the most popular Italian cookies.

Types of Italian Cookies

Amaretti – dome-shaped macaroons are soft inside and crisp on the outside. They originated in Venice during the Renaissance and they are made with almond paste or ground almonds, along with egg whites and sugar.

Biscotti – These Italian cookies are long and curved. Traditional biscotti do not contain oil or butter. They have a crunchy, crisp texture and they come in different flavors, with almond, chocolate and vanilla biscotti being three examples.

Brutti ma Buoni – meringue cookies with nuts. The inside is soft and chewy and the outside is crispy. The name of these cookies translates to mean “ugly but good” which is a fair description.

Butter Nut – Italian butter nut cookies are sometimes known as Mexican wedding cakes (they are not Mexican food though), Swedish tea cakes, snowdrops, sand tarts, or butterballs. These little round treats are sweet, soft, and usually coated in powdered sugar.

Pignoli -This is a pine nut macaroon cookie. Pignoli recipes are especially popular in the south of Italy.

Pizzelle – These Italian wafer cookies are Italian through and through, although many cultures have adapted the traditional recipe and given the resulting cookies a different name.

Taralli -cookies that come in sweet or savory varieties and they are usually ring-shaped. Taralli are served as snacks and some feature fennel seeds, ground nuts, vanilla, anise, or other interesting flavors.

 Whether you are using jams, dried fruit or cream recipes, here are some traditional recipes for cookies baked at Christmas time in Italian and Italian American homes. In tomorrow’s post I will share with you the cookies I bake for Christmas. 

Brutti Ma Buoni                                                                     

24 cookies

Ingredients:

  • Cooking spray for greasing the cookie sheet
  • 6 egg whites
  • 1 cup toasted hazelnuts, coarsely chopped
  • 1 cup toasted almonds, coarsely chopped
  • 3/4 cup sugar
  • 1 tablespoon cocoa powder
  • 1 tablespoon all-purpose flour, and extra for dusting
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon Amaretto liqueur

Directions:

Preheat the oven to 350 degrees F. Lightly spray a cookie sheet with cooking spray and dust it with flour.

In a bowl, beat the egg whites, until soft peaks form. Gently fold in the hazelnuts, almonds, sugar, cocoa powder, 1 tablespoon of flour, vanilla, and amaretto until all the ingredients are evenly distributed (without deflating the egg whites too much).

Spoon heaping tablespoons of batter onto a cookie sheet, leaving approximately 1-inch between each cookie. Bake for about 30 minutes, or until firm to the touch. If you prefer chewier cookies, under bake them slightly. Remove the cookies from the oven, transfer them to a wire rack, and let rest for a 1/2 hour, or until cooled.

Italian Fig Cookies

A sweet dough is filled with fruits, nuts and jam, almost like a Fig Newton. Making them is time-consuming, but the dough and filling can be made in stages and refrigerated for several days before the cookies are assembled and baked. Using a stand mixer and food processor takes some of the effort out of the process.

Ingredients:

  • 1 cup vegetable shortening
  • 1/2 cup sugar
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 4 cups unbleached all-purpose flour
  • 1 1/2 tablespoons baking powder
  • Up to 1/2 cup milk
  • 3 cups dried figs
  • 1/4 cup honey
  • 1/2 teaspoon cinnamon
  • 1/4 cup orange marmalade
  • 1/2 cup walnuts, chopped

Make the Dough 

Using an electric mixer with a paddle attachment, cream the sugar and shortening until light and fluffy. Add the egg, salt and vanilla extract. Mix until smooth.

Sift the flour and baking powder together and then add them to the butter mixture. Mix well. Switch to the dough hook and knead at the low setting for 5 minutes, adding milk as needed to make a slightly sticky, soft textured dough. Turn the dough out onto a floured board. Divide the dough into four pieces, cover with plastic wrap and refrigerate for 45 minutes.

Make the filling:

Put the figs in the food processor and pulse until coarsely chopped. Stir in the honey, cinnamon, marmalade and walnuts.

Form and Bake the Cookies

Preheat the oven to 375 degrees F.

Take one piece of dough out of the refrigerator. Roll the dough out into a 12-inch square on a floured surface. Cut the dough into 2- by 3-inch rectangles. Spoon 1 teaspoon of filling into the center of the rectangle.

Fold both of the longer edges toward the center of the cookie and pinch the seam together. Put the cookie, seam side down, on an ungreased baking sheet leaving 1 1/2 inches between cookies.

Make two slits in the cookie with a sharp knife. Start at each open, unpinched side and cut toward the center the cookie, being careful not to cut the cookie in half in the process. The cookie will bake into the shape of an X. (See picture)

Work in batches, keeping dough refrigerated until you’re ready to use it.

Bake for 12 to 15 minutes, or until cookies are golden brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar or ice the cookies after they cool with 2 cups of confectioners’ sugar mixed with just enough milk to make a smooth consistency. Makes about 3 dozen cookies.

 

Italian Hazelnut Cookies                    

Makes about 2 1/2 dozen cookies

Ingredients

  • 2 cups hazelnuts, toasted and skinned (see Tip)
  • 1 1/4 cups sugar
  • 4 large egg whites
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Directions:

1. Position 2 racks as close to the center of the oven as possible; preheat to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats.

2. Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.

3. Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.

4. Drop the batter by the tablespoon, 2 inches apart on the prepared baking sheets.

5. Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.

Store in an airtight container for up to 1 week.

Tip: Toast whole hazelnuts on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.

Espresso Crinkles                                                                        

Lightly coat your hands with flour to make rolling the dough into balls easier. The dough freezes well. Freeze the dough after step 1, thaw in the refrigerator, then proceed with step 2. The powdered sugar coating gives these cookies an appealing cracked finish. Serve with coffee to echo the espresso.

Ingredients:

  • 1 cup all-purpose flour
  • 1 1/4 cups powdered sugar, divided
  • 1/4 cup unsweetened cocoa
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 1/4 teaspoons canola oil
  • 1 1/2 ounces unsweetened chocolate, chopped
  • 1 teaspoon instant espresso granules
  • 3/4 cup packed brown sugar
  • 3 tablespoons light-colored corn syrup
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg whites

Directions:

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; heat until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.

2. Preheat oven to 350° F.

3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes; remove from pan. Cool cookies on a wire rack.

Yield: 2 dozen

Biscotti Farciti Alla Nutella

For the cookies:

  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup rolled oats
  • 1 3/4 cups Nutella, divided
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 cups unbleached all-purpose flour plus more for dusting
  • 2 teaspoons baking soda
  • 2 teaspoons kosher salt
  • 1/4 cup Demerara sugar (see Note)

Directions:

To toast the oats:

Preheat the oven to 350 degrees F. Spread the oats on an ungreased baking sheet. Make a thin layer to ensure that they roast evenly.

Bake the oats for 10 minutes or until they turn tan and have a strong, nutty aroma. Use a spatula or spoon to stir the oats occasionally, to prevent scorching and ensure even toasting.

Transfer oats to a large metal bowl and set aside.

For the cookies:

Preheated oven set to 350º F.

Line 3 baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the whisk attachment, combine room temperature butter, 3/4 cups Nutella, brown sugar and granulated sugar. Beat on medium speed, frequently scraping down the sides of bowl, until fluffy and well combined, 3 to 4 minutes.

In a separate bowl, whisk together flour, baking soda and salt. In two additions, add flour mixture to butter mixture, mixing on low speed until well incorporated, then add oats and mix until dough comes together and oats are incorporated.

Lightly flour the palms of your hands. Scoop 1 level tablespoon dough, roll into a ball, then flatten to about 1/8-inch-thick. Place on  prepared baking sheet. Repeat with remaining dough, spacing cookies at least 1 inch apart. Sprinkle with Demerara sugar. Bake, rotating the pans halfway through, until the cookies are puffed and golden, 12 to 15 minutes. Transfer cookies on parchment paper to wire racks to cool completely. (Cookies can be stored, unfilled, in an airtight container at room temperature for up to 3 days.)

To fill the cookies: Using an offset spatula or butter knife, spread about 1 tablespoon Nutella over the flat sides of half of the cookies. Sandwich with remaining cookies, flat sides together.

Once filled, cookies are best same day, but can be kept in an airtight container at room temperature for up to 2 days.

Note: Demerara is a natural brown sugar, an English version of turbinado sugar but with slightly larger crystals. When sprinkled on cookies and pie crusts, it adds sparkle and crunch. Turbinado is a good substitute while granulated sugar will work in a pinch.

Mascarpone Fig Jam Cookies

Ingredients

  • 1/2 cup or 1 stick unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup softened Mascarpone Cheese
  • 2 3/4 cups All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon salt
  • 1 cup Fig Jam or Jam of Choice

Directions:

Beat together the butter and sugar until light.

Add the egg and vanilla, and mix until smooth.

Add the mascarpone cheese, and beat until smooth.

Sift together the dry ingredients, and fold them into the butter mixture, mixing just until combined.

Wrap the dough in plastic wrap, and refrigerate 1 hour.

Preheat oven to 325 degrees F.

Place sheets of parchment paper or silicone baking liners on two cookie pans.

On a lightly floured counter or board, roll the dough into 1/2 inch balls.

Using a blunt round object like the end of a wooden spoon, create an indentation in the center of each cookie.

Place the cookies 2 inches apart, and bake for 12 to 15 minutes, or just as the cookies begin to color.

While still warm, use the spoon to redefine the circle, and then carefully spoon a little jam into each cookie.

Let sit at room temperature until the jam is set.

Store in an airtight container.

Nutmeg Bites                                                                                                   

Cookie Dough

  • 3 cups unbleached All-Purpose Flour
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 2 teaspoons vanilla

Rum Icing

  • 1 1/2 cups confectioners’ sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 2 to 3 tablespoons rum

Directions

1) Line two baking sheets with parchment paper and set aside.

2) In the bowl of an electric mixer, combine all ingredients and blend on medium speed until a soft, smooth dough forms, about 2 minutes.

3) Wrap and chill the dough for 1 hour. Towards the end of the chill time, preheat the oven to 350°F.

4) Drop tablespoon-sized dough balls onto the baking sheet. A teaspoon scoop makes this job easier. Bake the cookies for 8 to 10 minutes. The edges will be slightly browned and the cookies will be round and domed.

5) Cool the cookies completely. Prepare the icing by blending the softened butter and confectioners’ sugar. Add rum one tablespoon at a time until you have a spreadable icing. Top each cookie with a dollop of icing and a dash of nutmeg.

Yield: Approximately 3 to 4 dozen cookies.

Hazelnut-Chocolate Cookie Sandwiches                                                     

4 dozen sandwich cookies

Ingredients:

  • 1-1/3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup finely chopped toasted hazelnuts
  • Granulated sugar
  • White Chocolate-Hazelnut Filling (see recipe below)

Directions:

In a medium bowl, stir together flour, cocoa powder, and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add powdered sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in egg. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture and the nuts by hand. Cover and chill dough about 1 hour or until dough is easy to handle.

Preheat oven to 350 degree F.

Shape dough into 3/4-inch balls. A level teaspoon cookie scoop works perfectly here. Roll balls in granulated sugar to coat. Place balls on ungreased cookie sheets. With the bottom of a glass, flatten balls to about 1-1/4-inch circles.

Bake in the preheated oven for 6 to 8 minutes or until tops are just firm. Transfer cookies to a wire rack and let cool.

Spread bottoms of half of the cookies with a rounded 1/2 teaspoon White Chocolate-Hazelnut Filling. Top with remaining cookies, bottom sides down. Makes 48 cookie sandwiches.

White Chocolate-Hazelnut Filling:

In a small saucepan, heat and stir 6 ounces chopped white chocolate and 3 tablespoons whipping cream over low heat until just melted. Remove from heat. Stir in 1/2 cup finely chopped toasted hazelnuts.

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Posted by in cookies, Desserts, Healthy Italian Cooking, Italian Cuisine Tags: , ,

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The Cuisine Of Italy – Bari

December 12, 2012

Bari, Italy, the second largest city of Southern Italy, is capital of the Apulia (or Puglia) region, located on the Adriatic Sea. Named the fifth largest province in Italy, Bari carries a population of about one and half million. The area is composed of limestone hills, near the edge of the Bari basin, a depression formed when the underlying limestone is eroded by underground water and collapses.

As a very prominent seaport, Bari’s port faces the Adriatic Sea and connects to other Adriatic ports via railways, boats and roadways. Bari has become one of the top commercial and industrial leading areas in Italy.

Believed to be originally Illyrian, Bari was controlled by Greeks, and then later, Romans. During the Roman era, Bari was a connection between the coast roadway and the Via Traiana, and was thought to be valuable as a seafood asset. As early as 181 BC, Bari’s harbor is noted in recorded history.

Bari was conquered and ruled, at various times in history  by the Goths, Lombards, Byzantines and the Normans.  Crusaders often sailed from Bari and during the Middle Ages, Bari was ruled by lords such as Hohenstaufens and the Sforzas of Milan. All these influences created the culture of Bari.

The city suffered damage in World War II. Through a tragic coincidence intended by neither of the opposing sides in World War II, Bari gained the unwelcome distinction of being the only European city to experience chemical warfare in the course of that war.

On the night of December 2, 1943, German Junkers Ju 88 bombers attacked the port of Bari, which was a key supply center for Allied forces fighting their way up the Italian Peninsula. Several Allied ships were sunk in the overcrowded harbor, including the U.S. Liberty John Harvey, which was carrying mustard gas; mustard gas was also reported to have been stacked on the quayside awaiting transport. The chemical agent was intended for use, if German forces initiated chemical warfare. The presence of the gas was highly classified, and authorities ashore had no knowledge of it. This increased the number of fatalities, since physicians—who had no idea that they were dealing with the effects of mustard gas—prescribed treatment proper for those suffering from exposure and immersion, which proved fatal in many cases.

On the orders of allied leaders Franklin D. Roosevelt, Winston Churchill and Dwight D. Eisenhower, records were destroyed and the whole affair was kept secret for many years after the war. The U.S. records of the attack were declassified in 1959, but the episode remained obscure until 1967. The affair is the subject of two books: Disaster at Bari, by Glenn B. Infield, and Nightmare in Bari: The World War II Liberty Ship Poison Gas Disaster and Coverup, by Gerald Reminick.

The Basilica of St. Nicola 

Bari is divided into parts which include a modern area called “quarters”, which was developed in 1820, and an ancient district, located on a peninsula to the north, which contains many beautiful Romanesque-Pugliese structures and churches where tourists can relive history, such as the Cathedral of San Sabino (dating back to 1035). There is also a major shopping district: the famous Via Sparano and Via Argiro are located there.

Via Sparano

Via Argiro

Besides being a major seaport in Italy, Bari also has much to offer from an industrial point of view. Chemicals, machinery, printed materials, petroleum and textiles are among the city’s economic contributions. Agriculture is notable in Bari, which includes cherries, tomatoes, artichokes, grapes, table wine, olives and almond production. Bari also takes great pride in its seafood industry, which provides delicious local cuisine.

The ancient district is the place to visit for a historical perspective. Chiesa di San Giacomo is a church which is worth seeing. Other great sites in this district are the Lungomare (promenade), a railway station which was constructed in 1875, the Fiera del Levante, which is one of the largest fairs in Italy. The fair takes place in September and is located close to the shore. The ancient seafaring center is located here as well. On the more modern side of Bari, there are villas and supermarkets. Buses are available for travel in the city. There’s plenty to do during every season: from spending a day at the beach to going horseback riding through the countryside. Cinemas, theaters, museums and churches are abundant in Bari, combining modern entertainment with a taste of history. Winter days are filled with festivals and nativity scenes.

Beach in Bari Italy

The Cuisine of Bari

Potato, Rice and Onion Casserole

Bari offers many creative dishes with colorful vegetables such as turnip tops with orecchiette pasta or cavatelli. Red-yellow peppers stuffed with meat or rice and baked in the oven are another specialty. The cuisine also includes seafood, such as, bass, clams, cuttlefish, mussels, oysters, cod, prawns, sea bream, lobster, anchovies and sole, which are cooked in a variety of methods. There are pizzerias for every type of pizza.

Pizza with Prosciutto and Sage

Pasta is made with simple ingredients such as water, flour and salt and is the star of most  main courses. Handformed orecchiette, cavatelli and fricelli have the right shape and consistency to absorb the traditional sauces of the area based on vegetables, fish or meat.

Tiella of Gaeta

The artisanship of bakers here is evident in the preparation of pizza, focaccia, spicy taralli and the famous Altamura bread (see recipe below), protected by its DOP label and delicious when seasoned with the area’s extra virgin olive oil, Terra di Bari DOP, and garnished with the famous Apulian vegetables and greens.

Among some of the other treats are barattiere, small vegetables, to eat raw in salads, table grapes and sweet Termite olives, seasoned with salt, vinegar, olive oil, spices and natural herbs.

Make Some Bari Inspired Recipes At Home 

Pane di Altamura

Yields 2 Loaves

Ingredients:

  • 2 cups cold water
  • 1¾ teaspoons active dry yeast (1 package)
  • 1 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 cup semolina flour
  • 1 teaspoon kosher salt
  • 2–3 cups bread flour
  • 2 tablespoons cornmeal

Directions:

To create the sponge:

Combine in large bowl of electric mixer: 1 cup water and yeast, stir to dissolve, and let stand 5 minutes. Add all-purpose flour and beat for 1 minute. Cover and let stand at room temperature 8–12 hours.

To make the bread:

Add to the sponge 1 cup water, olive oil, semolina, salt, and enough bread flour to make a soft dough. Mix with the paddle attachment until the ingredients come together in a ball. Switch to the dough hook and knead 8–10 minutes. Add more flour to reduce stickiness. Dust with flour, cover the dough in the bowl with plastic, and let rise at room temperature until doubled in volume, about 1 hour. Punch dough down, fold it in half, and let it rise again, until doubled, about 45 minutes.

Line a baking sheet with parchment, and sprinkle with cornmeal. Turn risen dough onto a floured surface, and divide into 2 equal portions. Shape into round loaves, place on prepared pan, cover loosely with plastic wrap, and set aside to proof for 30 minutes.

Preheat oven to 375°F.

Dust the top of the risen loaves generously with flour. Using a serrated knife, cut decorative slash marks into the surface of the dough, about ½″ deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.

First Course

Pasta With Sardines, Bread Crumbs and Capers

Ingredients:

  • Salt
  • 1/4 cup extra virgin olive oil
  • 1/2 cup bread crumbs, ideally made from stale bread
  • 1 onion, chopped
  • Freshly ground black pepper
  • 1 pound long pasta, like perciatelli
  • 1 teaspoon grated lemon zest
  • 2 tablespoons drained capers
  • 2 cans sardines packed in extra virgin olive oil (about 1/2 pound)
  • 1/2 cup chopped fresh parsley, plus more for garnish.

Directions:

Bring a large pot of water to a boil and salt it.

Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it’s hot, add the breadcrumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

Add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.

Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

Yield: 4 to 6 servings.

Second Course

Pork Chops Pizzaiola

Serves 6

Ingredients:

  • 2 tablespoons olive oil
  • 6 center-cut loin pork chops, cut 1 to 1-1/2 inches thick
  • 1 teaspoon finely chopped garlic
  • ½ teaspoon dried oregano, crumbled
  • ¼ teaspoon dried thyme, crumbled
  • ½ bay leaf
  • ½ teaspoon salt
  • ½ cup dry red wine
  • 1 cup drained canned tomatoes pureed through a sieve or food mill
  • 1 tablespoon tomato paste
  • ½ pound green peppers, seeded and cut in 2-by-1/4-inch strips (about 1-1/2 cups)
  • ½ pound fresh mushrooms, whole if small, quartered or sliced if large

Directions:

In a heavy 10-to 12-inch skillet, heat 1 tablespoon of olive oil until a light haze forms over it. Brown the chops in this oil for 2 or 3 minutes on each side and transfer them to a plate. Add the garlic, oregano, thyme, bay leaf and salt to the pan and cook for 30 seconds, stirring constantly. Add the wine and boil briskly to reduce it to about ¼ cup, scrapping in any bits of meat or herbs in the pan. Stir in the tomatoes and tomato paste and return the chops to the skillet. Baste with the sauce, cover, and simmer over low heat, basting once or twice, for 40 minutes.

Heat the remaining oil in another large skillet. Cook the green peppers in the oil for about 5 minutes, stirring frequently. Add the mushrooms and toss them with the peppers for a minute or two, then transfer them to the pan with the pork chops. Cover and simmer for 5 minutes. Simmer uncovered, stirring occasionally, for 10 minutes longer, until the pork and vegetables are tender and the sauce is thick enough to coat a spoon heavily. (If the sauce is too thin, remove the chops and vegetables and boil the sauce down over high heat, stirring constantly). To serve, arrange the chops on a heated platter and spoon the vegetables and sauce over them.

Braised Peas with Prosciutto

Serves 4

Ingredients:

  • 1 tablespoon butter
  • ¼ cup finely chopped onions
  • 2 cups fresh green peas (about 2 pounds unshelled)
  • ¼ cup chicken stock, fresh or canned
  • 2 ounces prosciutto, cut in 1 by ¼ inch julienne strips (about ¼ cup)
  • Salt
  • Freshly ground black pepper

Directions:

In a heavy 1 to 2 quart saucepan, melt the butter over moderate heat and cook the onions for 7 or 8 minutes, stirring frequently until they are soft but not brown. Stir in the green peas and chicken stock, cover, and cook for 15 to 20 minutes. When the peas are tender, add the strips of prosciutto and cook, uncovered, stirring frequently, for 2 minutes more, or until all the liquid is absorbed. Taste for seasoning, Serve the peas in a heated bowl.

NOTE: One 10 ounce package of frozen peas may be substituted for the fresh peas. Defrost the peas thoroughly before using them, and add them to the onions without any stock. Cook the peas uncovered, stirring frequently, for about 5 minutes, then add the prosciutto, heat through and serve.

 

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Posted by in Bari, Bread, Fish, Healthy Italian Cooking, Italian Cuisine, Pasta, peas, Pork, sardines Tags: , , , , ,

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