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Italian Spring Salads

April 4, 2013

Salads are no longer the bowls of lettuce and tomatoes of yesterday. Today’s modern salads are full of zest and flavor and are often served as meals in and of themselves. Some of the most diverse salads are those that come from Italy. Authentic Italian spring salad recipes provide light, flavorful alternatives to heavier meals and bring a little taste of Old World Italy to your dining table, often with ingredients that are already in your kitchen.

A classic insalata mista (salad of mixed greens) often combines a variety of whatever salad ingredients are freshest and in season. Romaine and other Italian lettuces, Belgian endive, arugula, radicchio, dandelion greens, very young radish tops, sorrel leaves, chive flowers or fresh young herb leaves (oregano, basil or thyme) are a few of the possibilities.

Italian Salad Making Basics

Greens should be loosely wrapped in damp paper or cotton towels and refrigerated until shortly before the salad is to be prepared. Using wooden utensils will help avoid bruising tender greens.

Extra virgin olive oil is always the most essential ingredient and that is usually simply combined with white or balsamic vinegar or lemon, which is especially common in the central southern region of Italy. Only in the last generation or so have Italians begun to explore more elaborate vinaigrettes and dressings.

In any discussion of salad dressings, there are just a couple of things to keep in mind: Always apply the dressing just minutes before serving it, otherwise, the vinegar or lemon will wilt the lettuce leaves. Only dress the amount of salad you intend to eat. You can store the rest in the refrigerator with a wet kitchen towel on top of it. (Tupperware is perfect for storing salad; just be sure the lettuce is thoroughly dry.) If you have any leftover salad dressing, most can be stored in the refrigerator for a few days or more.

Another very important thing to remember before applying whatever dressing you choose, is that it is crucial that you thoroughly dry the lettuce after you’ve washed it; there is nothing worse than a salad with soggy lettuce. If you use a spinner-which is a really great invention-after the first spin, be sure to stop and turn the lettuce. Sometimes the leaves act as a kind of a screen, impeding the water from actually being expelled. If you spin and turn the lettuce a couple of times, you can be sure to enjoy a crisp salad later.

For most green salads, the serving bowl and individual salad plates should be chilled slightly, while the dressing should be at room temperature.

Lemon Dressing

Classic Italian Vinaigrette

Yield: About 1 1/2 cups

Make this dressing up to a week ahead. Add it sparingly to greens along with cracked black pepper.

Ingredients:

  • Juice of 1 lemon
  • 4 tablespoons red wine vinegar
  • Coarse salt to taste
  • 3/4 cup olive oil
  • 1 teaspoon freshly ground cracked pepper

Directions:

Combine lemon juice, vinegar and salt in small bowl or jar. Stir to dissolve salt. Whisk in olive oil. Let stand 10 minutes. Add pepper add additional salt, if desired.

Spring Salads

One of the most flavorful of traditional Italian spring salads is also one of the easiest to prepare. Insalata Caprese is a light, savory salad made from tomatoes, fresh mozzarella cheese, basil leaves, olive oil and seasonings. To prepare: slice four large, ripe tomatoes into slices 1/4 inch thick. Slice 1 pound of fresh mozzarella cheese into 1/4-inch thick slices. On a large platter, place tomato and mozzarella slices along with fresh basil leaves in intermittent layers. Drizzle with 3 tablespoons of extra virgin olive oil. Before serving, sprinkle with cracked black pepper and sea salt to taste. Serve cold.

The most classic version of Italian spring salad contains fresh ingredients such as grated Parmesan cheese, fresh garlic and black olives. To prepare: in a medium-size bowl whisk together 2 tablespoons of red wine vinegar, 1 tablespoon of water, one clove of roasted and finely minced garlic and 1/2 teaspoon of dried, crushed oregano. As you whisk the combination, slowly add 4 teaspoons of olive oil. Set the mixture aside. In a large, separate bowl, combine 4 cups of mixed spring salad, one medium yellow bell pepper cut into thin strips, one fresh red onion cut into rings and 1/4 cup of fresh black olives. Toss salad until well mixed and then top with dressing mixture. Before serving, season with fresh ground black pepper and 2 tablespoons of grated Parmesan cheese. Serve cold.

Insalata Primavera is a light, but hearty salad that will easily substitute for heavier dishes for warmer weather lunches or suppers. To prepare: in a large bowl, combine 18 cooked, yet still firm, asparagus spears that have been chopped into 2-inch pieces, 1/2 pound of fresh green beans that have been cooked and cut in half, six cooked and sliced artichoke hearts, three large peeled and diced tomatoes and 1 thinly sliced peeled cucumber. In a medium-size glass jar, combine 2/3 cup of extra virgin olive oil, 1/3 cup of your favorite white wine vinegar, 2 tablespoons of fresh chopped basil and salt and pepper to taste. Place a lid on the glass jar and shake vigorously until mixed well. Drizzle the dressing over the salad before serving. Serve cold.

Arugula Salad with Salami and Pecorino Cheese

Serves 4

Ingredients:

  • 1/2 clove garlic, pounded to a paste with a pinch of salt
  • 1-1/2 tablespoons red-wine vinegar or freshly squeezed lemon juice; more as needed
  • 1/4 cup extra-virgin olive oil
  • 1 bulb fennel, trimmed
  • 4 large handfuls arugula, about 5 oz, washed and dried
  • Kosher salt
  • 4 oz piece of stick salami, cut into 1/8- to 1/4-inch dice
  • 3 oz aged Tuscan Pecorino cheese, cut into 1/8- to 1/4-inch dice

Directions:

Combine the garlic and vinegar or lemon juice in a small bowl. Let sit for 10 minutes. Whisk in the oil. Taste and add more salt or vinegar, if necessary.

Just before serving, use a mandolin to thinly slice the fennel. In a large work bowl, combine the shaved fennel with the arugula, salami and cheese. Season with salt and pepper to taste. Gently toss with just enough vinaigrette to lightly coat the greens.

With a delicate hand, transfer the salad to a platter or individual serving plates, making a fluffy pile of greens. Sprinkle the salami and cheese that have fallen to the bottom of the bowl on top. Serve immediately.

Tortellini Salad Italiana

Ingredients

  • 2-9 oz packages fresh cheese and spinach tortellini (refrigerated, prepared according to package directions)
  • 2 cups yellow bell pepper, thinly sliced
  • 1 cup fresh small mozzarella cheese balls (bocconcini), halved
  • 1 cup tomato vinaigrette dressing, recipe below
  • 1/2 cup prosciutto, thinly sliced
  • 12 cup basil, thinly sliced
  • black pepper, fresh cracked

Directions:

Combine prepared pasta, bell peppers, cheese, vinaigrette, prosciutto, tomatoes and basil in medium bowl. Sprinkle with pepper. Refrigerate for 1 hour

Tomato Vinaigrette

Ingredients:

  • 1 1/4 cups extra virgin olive oil
  • 4 cups fresh tomatoes, seeded and finely diced
  • 4 tablespoons chopped tarragon leaves
  • 4 tablespoons chiffonade basil leaves
  • 2 tablespoons minced parsley leaves
  • 2 minced shallots
  • 6 tablespoons lemon juice

Directions:

In a nonreactive mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice and 1 1/4 cups olive oil. Mix to combine and season with salt and pepper.

Warm Bean Salad With Fresh Herbs and Olives

An excellent side dish to meat or fish. Also good with shrimp added to the salad.

Ingredients:

  • 3 cups cooked and drained white beans (or canned). If made from dried beans, save about 1/3 cup of cooking liquid.
  • 2 tablespoons extra-virgin olive oil.
  • 2 garlic cloves, minced
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon finely chopped fresh thyme
  • Scant 1/3 cup bean cooking liquid, water or chicken broth
  • 1/2 cup black olives, pitted and chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 4 large fresh basil leaves, torn into small pieces or chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt or to taste
  • Freshly ground black pepper, to taste

Directions:

Place the beans in a medium nonstick skillet and set aside.

Prepare herb mixture. Combine olive oil and garlic in a small skillet and cook on low heat until garlic is soft, about 3 minutes.

Increase heat slightly and add rosemary and thyme. Cook until the herbs begin to sizzle- do not let garlic burn.

Add the bean cooking liquid (or other stock) and olives, increase heat and boil for two minutes. Remove from heat.

Scatter the parsley and basil over the beans in the other skillet. Pour the dressing over them and cook over medium-high heat until the liquid is almost all absorbed by the beans.

Remove from heat and add the lemon juice, salt and pepper. Serve warm or at room temperature.

Italian Seafood Salad with String Beans

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 3/4 pound shelled and deveined large shrimp
  • Salt and freshly ground pepper
  • 1 1/2 teaspoons finely chopped garlic
  • 1 cup water
  • 1/2 pound cleaned squid, bodies cut crosswise into 1/2-inch-thick rings, tentacles halved lengthwise
  • 1/2 pound bay scallops or quartered sea scallops
  • 1 pound mussels, scrubbed and debearded
  • 1 1/2 pounds small clams scrubbed
  • 3 tablespoons fresh lemon juice
  • 1 pound mixed yellow wax and green beans, ends trimmed, beans cut into 2-inch lengths
  • 1 cup cherry tomatoes, finely chopped
  • 2 tablespoons shredded basil leaves
  • 1 tablespoon minced flat-leaf parsley
  • Cayenne pepper
  • Lemon wedges, for serving

Directions:

In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat, stirring occasionally, for 1 minute. Add 1/2 teaspoon of the garlic and cook, stirring, until the shrimp turn a light pink, about 1 minute. Transfer the shrimp to a platter. Add the water to the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Pour the pan juices into a bowl and wipe out the skillet.

Heat 1 tablespoon of olive oil in the skillet. Add the squid and scallops. Season with salt and pepper and cook, stirring, for 1 minute. Add 1/2 teaspoon of the garlic and cook just until fragrant, about 1 minute longer. Transfer to the platter.

Pour the reserved pan juices from the bowl into the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Add the mussels, clams and the remaining 1/2 teaspoon of garlic and bring to a boil. Cover and cook over high heat until the shells open, about 5 minutes. Using a slotted spoon, transfer the mussels and clams to a large bowl; discard any that do not open. When the shells are cool enough to handle, remove the meat and add it to the platter.

Pour any accumulated shellfish juices into the skillet and bring the liquid to a boil. Simmer over moderate heat until reduced to 1/4 cup. Pour the liquid into a large bowl. Add the lemon juice and the remaining olive oil and let cool. Stir in all of the seafood and let marinate in the refrigerator for 30 minutes.

Meanwhile, in a medium saucepan of boiling salted water, cook the beans until crisp-tender, about 5 minutes. Drain and cool under running water; pat dry. Add the beans, basil, tomatoes and parsley to the seafood salad. Season with salt and cayenne and serve with lemon wedges.

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Posted by in arugula, Beans, Cheese, Fish, Healthy Italian Cooking, Italian Cuisine, Lettuce, Pasta, Prosciutto, Salad, Salad Dressing, tomatoes, Vegetables Tags: , , , ,

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Italian Spring Soups

March 27, 2013

This time of year is perfect for lighter soups that showcase the flavors of seasonal vegetables. Taste isn’t the only reason for cooking up a big pot of spring soup. It can save you money, too. In a study published in the American Journal of Clinical Nutrition, Cornell University scientists found that the cost per serving is usually lower for in season fresh food than for processed food. Further, a recent USDA Economic Research Service analysis found that fresh seasonal produce costs 12 to 18 cents per serving on average. Eating in-season fruits and vegetables will also provide you countless health benefits, thanks to an almost endless variety of nutrients.

Italians enjoy food in its most straightforward state—no fuss, just real ingredients in their purest form, allowing for the integrity the of the ingredients to shine. They also use the time of year as their guide and work with products available, visiting their local grocers or farmer’s markets to see what is fresh. The delicate flavors in these soups are a direct reflection of the new beginnings taking place around us in our environment. Sometimes the most effortless dish makes for the most appetizing meal.

These soups provide the perfect way to incorporate spring’s most green ingredients: peas, asparagus and artichokes, to name a few. All great soups start with the basics- carrots, onions and celery- with variations like shallots, leeks, garlic and even fennel. The goal of a great soup is to build upon the basics to create a wonderful and balanced set of flavors, which can take hours or just 30 minutes. When making Italian soups, it’s best to start with traditional ingredients and then add your own personal flair to achieve something new and unique. Soups are a great way to showcase your individuality and taste.

The first two soup recipes below are two of my favorites for this time of year and I make them on a regular basis. The last group of soups are ones that I adapted from the cookbook,The Glorious Soups and Stews of Italy by Domenica Marchetti, Chronicle Books, 2006. They are great examples of the kinds of soups made in Italy and in Italian American homes, that utilize all the wonderful springtime produce that are found in markets this time of year. I have changed some of the ingredients and some of the techniques to suit my family’s palate.

Broccoli Leek Soup                                                      

Ingredients:

  • 1 1/2-pounds fresh broccoli
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 1 medium baking potato, peeled and cut into 1-inch pieces
  • 1 clove garlic, thinly sliced
  • 3 cups low-sodium chicken or vegetable broth
  • 3/4 teaspoon salt
  • Pinch of freshly ground pepper
  • 1/4 cup half-and-half
  • 1/4 cup snipped chives

Directions:

Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick “coins.” Break or cut the florets into small pieces. Reserve stems and florets separately.

In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened, about 3 minutes. Add broccoli stems, potato and garlic and cook 2 to 3 minutes. Add 3 cups broth, salt and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.

Puree soup with an immersion blender until smooth. Return soup to the heat; add florets; bring to a boil and simmer 5 minutes. Add half-and-half and chives and reheat on low briefly.

4 servings

Spring Chicken & Barley Soup

Yield: 10 cups

Ingredients:

  • 2 medium-sized boneless, skinless chicken breasts (approximately 1 lb, sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves of garlic, chopped finely
  • 1 small onion, chopped finely
  • 1 large potato, peeled and cubed
  • 1 large carrot, peeled and cut into 1/4-inch dice
  • 3 stalks of celery, chopped into 1/4-inch pieces
  • 1 fennel bulb, trimmed and diced
  • 8 ounces mushrooms, sliced
  • 1 large tomato, chopped into 1/4-inch pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup pearled barley
  • 2 quarts low-sodium organic chicken stock
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • Chopped fresh Italian parsley for garnish

Directions:

Place barley in a bowl with just enough water to cover it.

Heat olive oil on medium heat in an 8-quart stockpot.

Add the chopped onion and garlic to the olive oil, cooking for 5 minutes.

Add the chicken to stockpot, along with the salt and black pepper. Brown for 5 minutes.

Add the chicken stock, vegetables and spices to the pot.

Drain the water from the barley. Add the barley to the soup.

Bring to a boil and turn the heat to medium. Cook for 30 minutes or until the vegetables are just tender.

Pour into serving bowls and garnish with parsley.

Rice And Lettuce Soup

Rice And Lettuce Soup

Use a variety of lettuces for a mix of colors and textures, especially radicchio. The greens lose their bright hue when you cook them, taking on muted, earthy tones. If you want to perk up the color, gently stir in another handful or two of spinach during the last few minutes of cooking. Adding a small rind of Parmigiano while the soup is simmering boosts the flavor of the broth.

Makes 6 servings

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 carrot, peeled and finely chopped (1/2 cup)
  • 1 rib celery, trimmed and finely chopped (1/2 cup)
  • 1 small yellow onion, finely chopped (1 cup)
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 teaspoon kosher or sea salt, or to taste
  • 1 small head butter lettuce, washed, trimmed and shredded
  • 1 small head romaine lettuce, washed, trimmed and shredded
  • 1 small head radicchio or escarole, washed, trimmed and shredded
  • 3 to 4 cups baby spinach leaves, washed
  • 6 cups homemade chicken broth or low-sodium commercial chicken broth
  • 1 small piece of Parmigiano-Reggiano rind (optional)
  • 1 cup Arborio or other risotto rice
  • Freshly ground black pepper
  • 1 cup thinly shaved or freshly grated Parmigiano-Reggiano cheese

Directions:

In a Dutch oven or other heavy-bottomed pot with a lid, heat the butter and oil over medium heat. When the butter has melted and begins to sizzle, stir in the carrot, celery, onion and parsley, and saute for about 10 minutes, or until the vegetables have begun to soften and the onion is translucent. Season with salt and then stir in the butter and romaine lettuces, radicchio and spinach, tossing the greens so that they are well-coated with the other ingredients. Cook, stirring from time to time, for 5 minutes or so, just until the greens have wilted.

Pour in the broth and add the Parmigiano rind. Bring the broth to a gentle simmer. Stir in the rice, raise the heat to medium-high and bring the soup to a boil. Reduce the heat to low, cover and let the soup simmer gently for 15 to 18 minutes, or until the rice is cooked. Taste and season with additional salt if necessary and a generous grinding of black pepper. Stir in 1/2 cup of the shaved or grated Parmigiano cheese.

Ladle the soup into a serving tureen or into individual bowls. Garnish with a drizzle of olive oil and the remaining cheese.

Shepherd's Soup

Shepherd’s Soup

This recipe is Sardinian based and uses tender vegetables and broken spaghetti in a simmered milk-based broth. In Italy, this soup is made with fresh sheep’s milk or goat’s milk.

Makes 4 servings

Ingredients:

  • 4 cups whole milk
  • 2 cups water
  • 2 teaspoons kosher or sea salt, or to taste
  • 2 cups cut-up thin green beans (1-inch pieces)
  • 7 baby carrots (3 to 4 inches long), halved lengthwise
  • 1 pound baby yellow or new potatoes, scrubbed clean and halved or quartered (about 2 cups)
  • 1 1/4 cups broken spaghetti (1-inch pieces)
  • 1/2 cup fresh or frozen peas
  • 1 cup freshly grated pecorino Romano cheese, plus more for garnish
  • Freshly ground black pepper

Directions:

In a medium Dutch oven or heavy-bottomed pot, combine the milk and water and bring almost to a boil over medium-high heat (do not let the liquid boil over). Stir in the salt, green beans and carrots, reduce the heat to medium, and cook at a bare simmer for 3 to 5 minutes, until the vegetables start to turn tender. Add the potatoes and cook for another 3 to 5 minutes, until they are just starting to soften. Stir in the pasta and simmer gently for 15 minutes, or until the pasta is al dente. Stir in the peas and cook for 2 to 3 minutes if using frozen, or slightly longer if using fresh, or until they are tender but still bright green.

While the peas are cooking, put the cheese in a small bowl and add a few spoonfuls of the milky broth. Stir the cheese and hot broth together to make a thin paste and stir this paste into the soup until fully incorporated. Add a generous grinding of pepper and stir gently but thoroughly.

To serve, ladle the soup into bowls and garnish with an additional sprinkle of cheese.

Creamy Asparagus Soup

Tender green asparagus, spring onions and fennel combine in this for a typical spring. Adding pearled barley to the mix gives it a little more substance. Accompany the soup with country bread for a one-dish supper.

Makes 6 servings

Ingredients:

  • 6 cups water
  • Kosher or sea salt
  • 1 cup pearled barley, rinsed
  • 2 pounds asparagus
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 spring onions, bulbs and tender white part of stalks sliced crosswise, about 1 cup
  • 1 fennel bulb, trimmed, quartered lengthwise and quarters thinly sliced crosswise
  • 2 tablespoons unbleached all-purpose flour
  • 6 cups homemade vegetable or chicken broth or low-sodium commercial broth, heated to a simmer
  • 6 sprigs fresh flat-leaf parsley
  • Freshly ground black pepper
  • 1 cup freshly grated pecorino Romano cheese

Directions:

Put the barley on to cook before you start the soup: In a large saucepan, combine the water and 1 teaspoon salt and bring to a boil over high heat. Slowly pour in the barley. Reduce the heat to medium, cover partially, and simmer for 30 to 45 minutes or until the barley is tender but still a bit chewy. It should not be mushy. Reduce the heat, if necessary, so that the barley cooks at a gentle, steady simmer. Drain the barley in a colander placed in the sink and let it sit for 10 minutes. Fluff with a fork and set aside.

While the barley is cooking, trim off the tough ends from the asparagus and discard them (or add them to the pot in which you are heating the broth to enhance its flavor; remove them before adding the broth to the soup).

Cut the asparagus stalks into 1-inch pieces. Set aside the tips. You should have about 4 1/2 cups asparagus pieces, not including the tips.

In a large Dutch oven or other heavy-bottomed pot, heat the oil and butter over medium heat. Add the spring onions and fennel, reduce the heat to medium-low and saute, stirring from time to time, for about 10 minutes, until the vegetables are softened.

Sprinkle the flour over the vegetables and stir vigorously to combine. Pour in 1 cup of the heated broth and stir for a minute or so to incorporate thoroughly.

Slowly pour in the remaining 5 cups of broth and add the asparagus pieces — except for the reserved tips — and the parsley sprigs. Increase the heat to medium and simmer for 15 to 20 minutes, until all the vegetables are tender. Remove from heat and let the soup cool for 10 minutes.

Using an immersion or standard blender, puree the soup until smooth.

Stir in the cooked barley and asparagus tips and heat gently over low heat. Season to taste with salt and pepper.

To serve the soup, stir in 3/4 cup of the cheese. Ladle the soup into a large serving bowl or tureen and top the remaining 1/4 cup cheese.

Sweet Pea Soup With Radish

Makes 4 servings

For the radish topping:

  • 3 to 4 radishes, cut into thin slivers or small dice (1 cup)
  • 1/2 cucumber, peeled, seeded and cut into thin slivers or small dice (1 cup)
  • 1/2 teaspoon coarse salt
  • 1 small spring onion (bulb only), thinly sliced
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon sugar
  • Freshly ground black pepper

Directions:

Mix together the radish and cucumber with the coarse salt. Place the radish and cucumber in a small colander set over a bowl and let sit for 15 to 20 minutes. Gently squeeze out the excess liquid and pat vegetables dry with paper towels.

Transfer the radishes and cucumbers to a bowl and stir in the spring onion, oil, sugar and a grinding of pepper. Gently toss to combine. Cover the bowl and let sit at room temperature until serving time.

For the soup:

  • 1 tablespoon extra-virgin olive oil
  • 1 cup thinly sliced spring onions or leeks (bulbs and tender parts of stalk)
  • 1 small sprig fresh marjoram
  • 1 small sprig fresh thyme
  • 3 to 4 cups homemade chicken or vegetable broth, or low-sodium commercial broth
  • 4 cups shelled peas (about 4 pounds in the pod) or 4 cups good quality frozen peas
  • 1/2 cup evaporated whole milk
  • 1/2 teaspoon kosher or sea salt, or to taste
  • Freshly ground black pepper
  • Mascarpone or ricotta cheese, for serving

Directions:

In a medium Dutch oven or other heavy-bottomed pot, heat the olive oil over medium heat. Stir in the spring onions and saute, stirring frequently, for 3 to 5 minutes, or until they have softened but are not browned. Add the marjoram and thyme and cook for 1 minute, stirring.

Pour in the broth, raise the heat to medium-high and bring to a simmer. Carefully tip in the peas and cook for 6 to 8 minutes for fresh peas; 3 to 4 minutes for frozen, or until they are just tender but still bright green. Take off the heat and remove and discard the sprigs of marjoram and thyme. Using an immersion blender or a standard blender, puree the soup until smooth.

Return the soup to medium heat and stir in the milk, salt and pepper to taste. Heat until just warmed through.

Ladle the soup into bowls and garnish with a dollop of mascarpone or ricotta cheese and top with a spoonful of radish mixture.

 

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Posted by in barley, broccoli, Cheese, Chicken, escarole, fennel, green beans, Healthy Italian Cooking, Italian Cuisine, Lettuce, onion, peas, potatoes, radicchio, radish, Rice, Soup, spinach, tomatoes, Vegetables Tags: , ,

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Italian Easter Treats

March 21, 2013

Italian Easter dessert recipes are a mixture of tradition, symbolism, light textures and rich tastes. Each region in Italy has its own specialty desserts, so you would have to travel the country to understand the entire array of Easter desserts available in Italy.

Italian Easter Cookies

At Easter-time in Italy, cookies made of light and airy meringues are very popular. For an added after dinner touch, try a chocolate-espresso. Almond biscotti, a twice baked cookie, for dipping in after-dinner-drinks are also popular.

Italian Easter Pastries

Pastries abound in Italian desserts–for Easter, too! — including the well known cannoli and the layered chocolate, liquor and cake pastry known as tiramisu. For most Italians though, Italian sponge cake is preferred for a light finish to a large meal, especially when topped with fruit and flavored syrup.

Italian Easter Fruits, Nuts, and Grains

Fresh fruit is a popular dessert any time of year in Italy. But it can also be found in tarts, fried pies or served whole with Italian cheeses.

Rice even makes an appearance in Italian Easter dessert recipes. Black Easter Rice is made by mixing rice with milk, dark chocolate, cocoa, candied fruit, orange zest and spices.

Italian cooking uses almonds and nuts as additions to cake batters, pastry toppings and fillings.

Neapolitan Easter Pie (Pastiera)

No Easter celebration in southern Italy would be complete without a slice of sweet ricotta pie. Each region has its own version.

In Naples, the ricotta pie is called “pastiera” and it is thickened with softened wheat berries.

Ingredients

  • 1 3/4 cups wheat berries
  • 1 3/4 cups unbleached all-purpose flour, plus more for the pan
  • 1 cup plus 2 tablespoons sugar
  • 8 tablespoons cold unsalted butter, cut into small pieces
  • 5 large eggs, divided
  • 1 lemon
  • 2 cups whole milk
  • 2 pounds fresh ricotta cheese
  • 1 cup candied citrus
  • 1 teaspoon orange extract
  • 1 orange
  • 2 teaspoons cinnamon

Directions:

Cover wheat berries with 2 cups water in a bowl; soak, changing water daily, for 3 days. Drain and boil in a pot of fresh water for 15 minutes; drain.

In a large bowl, whisk together flour and the 2 tablespoons sugar. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.

Add 1 whole egg and stir with a fork until just combined. Turn out dough onto a work surface.

Knead just until well combined, then form into a disk.

Chill, wrapped in plastic wrap, until firm, at least 1 hour.

While dough is chilling, cut a 1-inch-wide strip of zest from the lemon, avoiding the white pith.

In a large saucepan, combine milk and zest; bring to boil. Add wheat berries, reduce heat to low and cook until liquid is absorbed, about 45 minutes.

Spread wheat berries on a plate and cool; discard zest.

Heat oven to 375°F.

Separate the remaining 4 eggs.

In a large bowl stir together wheat berries, ricotta, remaining cup sugar, candied citrus, egg yolks, orange extract, finely grated zest from the orange, 2 teaspoons finely grated lemon zest and cinnamon.

Beat egg whites in another bowl to soft peaks and fold into ricotta mixture.

Grease a 9-inch springform pan; dust with flour.

Divide dough into 2 pieces, one larger than the other (three-quarters and one-quarter).

On a lightly floured surface, roll out the larger piece into a 15-inch round with a floured rolling pin.

Fit dough into prepared pan, leaving a 1/4-inch overhang. Chill for 10 minutes.

Roll out remaining dough into a 9-inch round. Using a pastry wheel or pizza cutter, cut 3/4-inch-wide strips.

Spoon filling into crust. Arrange strips over filling to form a diagonal lattice.

Crimp edges of crust. Bake until filling is set and crust is golden, about 1 hour. Transfer to a rack to cool.

Run a thin knife around edge of the pie and remove the side of the pan. Chill cake at least 2 hours. Bring to room temperature before serving.

Italian Easter CookiesItalian Lemon Ring Cookies

Dough

  • 3 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 4½ teaspoons baking powder
  • 1/2 teaspoons salt
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 2 teaspoons lemon extract

Icing

  • 3 cups confectioners’ sugar, sifted
  • 3-4 teaspoons milk
  • 2 teaspoons lemon extract
  • Sugar Sprinkles, if desired

Directions:

Preheat oven to 325ºF. Sift the flour, sugar, baking powder and salt. Set aside. In large mixing bowl, beat the eggs, oil, milk and lemon extract on low speed until well blended. Stir in the flour mixture until dough is formed. Let rest, covered for 20 minutes.

Break off small pieces of the dough and roll into pencil thin strips 4 inches long. Twist dough pieces to make circles or braids. Place on parchment-lined cookie sheets and bake for 12-15 minutes or until lightly browned. Remove cookies from cookie sheet and allow to cool on wire racks.

Icing: Mix together the confectioners’ sugar, milk and lemon extract until smooth. Add more milk, if necessary. Using a metal spatula, frost the tops of the cookies. The frosting will drip down the sides and coat the cookies. Return to wire racks for frosting to set. Sprinkle with multi-colored sprinkles, if desired, before frosting is set. Store in an airtight container. Makes 36.

Pinza Goriziana (Traditional Easter Cake)

A soft and light dessert from Italy’s Friuli region.

Ingredients

  • 7 1/3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup milk
  • 5 oz butter, melted
  • 2 eggs, divided
  • 9 egg yolks, divided
  • 2 tablespoons instant yeast
  • 1 tablespoon rum
  • 1/2 teaspoon lemon oil
  • Pinch salt
  • Powdered Sugar, optional

Mix together 4 cups flour, 2 tablespoons sugar, yeast and 1/3 cup milk in an electric mixer bowl. Knead until the dough is smooth and uniform, then let it rise for 30 minutes.

Once the dough has risen, knead it again, adding half of the remaining flour (1 ¾ cups), all of the remaining sugar, half (2 ½ oz.) of the butter (melted and allowed to cool), 1 egg, 6 egg yolks, half of the remaining milk (1/3 cup) and a pinch of salt. Mix together until you have a soft dough and let rise for another hour.

After the dough has risen a second time, add the remaining flour, 3 egg yolks, the remaining milk, the other half of the melted butter, the lemon oil and rum. Mix together until smooth and uniform, then shape the dough into a ball. Let rise for another hour.

Place the dough in a round baking dish lined with parchment paper. Whisk the remaining egg and brush it onto the dough. Bake the “Pinza Goriziana” in a 320° F oven for 40 minutes.

Sprinkle with powdered sugar, if desired, when cool.

Easter Knot Cookies

These are  traditional cookies from Italy flavored with vanilla and almond extracts. They are tied in loose knots and baked, then frosted.

Ingredients:

  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 3 3/4 cups all-purpose flour
  • 5 teaspoons baking powder

Icing

  • 4 cups confectioners’ sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 tablespoons milk
  • Multi-colored sprinkles, if desired

Directions:

Preheat oven to 350 degrees F.  Grease cookie sheets.

In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in 1 teaspoon vanilla, 1 teaspoon almond extract, 1/4 cup milk and oil.

Combine the flour and baking powder and stir into the sugar mixture.

Roll dough into 1 inch balls. On a lightly floured surface, roll the balls out into ropes about 5 inches long.

Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.

Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are light golden brown.

When cookies are cool, dip them into the icing and sprinkle with multi-colored sprinkles, if desired

To make the icing: cream together the confectioners’ sugar, 1/2 cup butter, 1 teaspoon vanilla extract and 1 teaspoon almond extract.

Beat in 3 tablespoons milk, one tablespoon at a time.

 

Italian Easter Egg Basket (Pupa Cu L’ova)

Ingredients

  • 1 cup sugar
  • 16 tablespoons butter
  • 6 eggs
  • 2 teaspoons anise extract
  • 6 cups flour
  • 6 teaspoons baking powder
  • 6 eggs, uncooked and dyed in Easter egg colors

Directions

Combine butter and sugar until light and fluffy in an electric mixer. Add eggs one at a time and beat thoroughly after each. Add the anise extract, mix thoroughly.

Combine flour and baking powder and add to bowl. Mix until a dough forms.

Take a small amount of dough, roll into a ball, flatten it to make a 4-inch round and place on a baking sheet. Place a colored egg in the center.

Pinch another piece of dough, roll into a “rope” 1/4 inch in diameter and cut into 2 pieces, each long enough to crisscross over the egg. (See photo above.)

Seal the edges to the round by pressing firmly. Repeat until all the dough is used up.

Bake at 350 degrees F. for 20-25 minutes or until golden brown.

 Barbara Lucchi's Ciambella Romagnola

Italian Ring Cake

A traditional cake that is easy to make. It’s usually eaten for breakfast, dipped into warm milk or caffè latte. It’s also served at the end of a meal, either with a glass of dessert wine or with the slices drizzled with zabaione or  fruit sauce.

Ingredients:

  • 1 1/4 cups granulated sugar
  • 5 eggs
  • 1 cup unsalted butter, melted over a double boiler or in the microwave and allowed to cool
  • 4 1/8 cups unbleached flour
  • Grated zest of 1 lemon
  • 1 cup milk, plus a little more at the end
  • 6 teaspoons baking powder
  • Coarse sugar, optional

Directions:

Put the sugar into the electric mixer bowl and crack the eggs into it. Beat with the mixer set to low/medium for 3-4 minutes, or until the mixture is a creamy yellow.

Add about a third of the flour to the egg and sugar mixture and beat the batter for about a minute. Add another third of the flour and beat for a minute more.

Add the melted butter and beat for another 30-40 seconds. Next, add the lemon zest.

Beat in half of the milk and half of the remaining flour. Then beat in the rest of the milk and the rest of the flour.

Add the baking powder and beat until creamy.

Butter a 10 inch tube pan and then flour it, tapping it upside down to remove excess flour.

Pour the batter into the pan. Give the filled pan a couple of quick shakes and tap it once or twice against your countertop to level the batter.

Sprinkle the top with coarse sugar, if desired.

Bake the cake on a low rack for 40-45 minutes. Cool before removing from the pan.

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Asparagus With An Italian Accent

March 12, 2013

Asparagus season varies based on the climate in which it is grown, though it typically matures in early summer in the US northern latitudes and even earlier in southern states, like Texas. In tropical regions of the world, such as the state of Hawaii or warm Mediterranean climates like those of southern Italy and Greece, asparagus season is year round. The plant, however, only lasts 90 days per season, so crops need to be planted incrementally to receive a steady harvest throughout the year.

A member of the lily family, asparagus comes from the Greek word, asparagos, which first appeared in English print around 1000 A.D. It cannot be definitively traced to any one specific area of origin, although it is known to be native to the eastern Mediterranean and Asia Minor areas.

As early as 200 BC, Cato , a Roman statesman and author, gave excellent growing instructions for asparagus, in his work, De Agri Cultura. The ancient Egyptians cultivated asparagus and Romans, from Pliny to Julius Caesar to Augustus, prized the wild variety. “As quick as cooking asparagus” was an old Roman saying meaning something accomplished rapidly.

The asparagus growing beds in Northern Italy were famous during the Renaissance period. These graceful spears have always been a sign of elegance, and in times past, were a delicacy only the wealthy could afford. Roman emperors were so fond of asparagus, that they kept a special asparagus fleet for the purpose of fetching it.

Asparagus spears grow from a crown planted in sandy soils and, under ideal conditions, can grow 10 inches in a 24-hour period. The most common types are green, but you might see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier.

This large vegetable is one of the most nutritionally well-balanced vegetables — high in folic acid and a good source of potassium, fiber, thiamin and vitamins A, B6 and C.  A 5-ounce serving provides 60% of the RDA for folic acid and is low in calories. You can enjoy this vegetable raw or with minimal preparation.

Like all vegetables, asparagus doesn’t instantly “die” when it is picked but continues to engage in metabolic activity. This metabolic activity includes intake of oxygen, the breaking down of starches and sugars and the releasing of carbon dioxide. The speed at which these processes occur is typically referred to as “respiration rate.” Compared to most other vegetables, asparagus has a very high respiration rate. Asparagus’ very high respiration rate makes it more perishable than its other vegetables and also much more likely to lose water, wrinkle and harden.

Three types of asparagus are pictured with white asparagus at the back and green asparagus in the middle. The plant at the front is wild asparagus.

Since asparagus varieties most commonly available in the U.S. are green in color, you are most likely to find these green-colored varieties in your grocery store.

Two other types of asparagus that are widely grown aside from the typical green variety are white asparagus and purple asparagus. These strains have the same asparagus season for harvesting and only differ in appearance and size.

White asparagus is produced by keeping the stems of the plant buried under mounds of dirt which prevents them from being infused with green chlorophyll from interaction with sunlight and gives the plants’ shoots a more mild and softer texture.

Purple asparagus was first grown in Italy and is a larger than normal strain with a sweeter taste. It is a hybrid plant where the spear edges of the stems are noticeably purple and is named Violetto d/Albenga after the Albenga north-western region of Italy situated along the Gulf of Genoa. 

Purple varieties typically have a higher sugar content than green and white varieties and for this reason have a sweeter taste. Even with this higher sugar content, asparagus is anything but a high-sugar food. We’re talking about 3 grams of total sugar per cup of fresh asparagus — less than half of the amount in an extra small apple.

Asparagus stalks should be rounded and not twisted. Look for firm, thin stems with deep green or purplish closed tips. The cut ends should not be too woody, although a little woodiness at the base prevents the stalk from drying out. Once trimmed and cooked, asparagus loses about half its total weight. Use asparagus within a day or two after purchasing for best flavor and texture. Store in the refrigerator with the ends wrapped in a damp paper towel.

Cooking Wild Asparagus

As asparagus grows almost everywhere in Italy there are many regional asparagus recipes. The spears can be boiled for a few minutes and served as a side dish with a splash of olive oil and lemon juice or added to an omelette. The tender tips have a delicate flavor and taste the best with as little cooking as possible.

To make a simple pasta dish: cut the asparagus shoots into medium length pieces and then saute them for 3-4 minutes along with some finely chopped garlic, pepperoncino (chilli pepper) and a few shavings of lemon zest. Pour this mixture over cooked spaghettini (a thinner variety of spaghetti) and sprinkle with pecorino-romano cheese.

 

Italian Asparagus Gratin ( Asparagi alla Parmigiana)

Roasting is an excellent way to prepare asparagus. Asparagi alla parmigiana is a springtime favorite in northern Italy.

4 to 6 servings

Ingredients:

  • Asparagus, trimmed — 2 pounds
  • 3 tablespoons olive oil
  • Parmesan cheese, grated — 1/2 to 2/3 cup
  • Salt and pepper — to taste

Directions:

Preheat oven to 450°F. Oil a shallow baking dish that is just large enough to hold the asparagus. Place a layer of asparagus in the dish with the tips all facing the same direction. Sprinkle with a little salt and pepper and some of the cheese. Keep adding layers until all asparagus and all cheese is used, finishing with the cheese.

Drizzle with olive oil and place the dish on the top rack of the oven. Bake for about 15-20 minutes, or until the asparagus is cooked through and beginning to brown and the cheese is melted.

Asparagus and Sausage Pizza

Ingredients:

  • 1 lb. Dough for Pizza
  • 1/2 pound asparagus, trimmed and cut into 1/2-inch long pieces
  • 2 tablespoons extra virgin olive oil
  • 1 large sweet red pepper, seeded and cut into 1/4-inch wide strips
  • 1/2 pound sweet Italian sausage with fennel, casing removed
  • 3/4 cup shredded provolone cheese, or cheese of choice

Directions:

Preheat the oven to 375°F.

Place the asparagus in a skillet and add 1 cup water. Cook until the asparagus are tender; drain and transfer to a bowl.

In the same skillet add the olive oil and cook the peppers until they soften. Transfer to the bowl with the asparagus.

In the same skillet, cook the sausage until it is no longer pink. Cool.

Pat the dough into a large pizza pan. Spread the sausage over the dough.

Spread the asparagus and peppers over the sausage. Sprinkle the provolone over all.

Bake until the crust is brown and the cheese has melted. Slice and serve.

Spring Asparagus and White Bean Salad

Makes 4 – 1cup servings

Ingredients:

  • 3 cups asparagus, cut into 1-inch pieces (about 1½ lb)
  • 1½ cups canned cannellini beans, rinsed and drained
  • 5 thinly sliced radishes
  • 1/2 cup (2 oz) crumbled feta
  • 1 medium shallot, peeled and minced
  • 1 tablespoon chopped fresh mint

Dressing:

  • 2 teaspoons fresh lemon juice
  • 1 tteapsoon grated lemon zest
  • 1 teaspoon Dijon mustard
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Directions

Steam asparagus, covered, 2 minutes or until crisp-tender.

Rinse asparagus with cold water and drain.

Gently combine asparagus, beans, radishes, feta, shallot and fresh mint in a serving bowl.

Make the dressing by combining lemon juice, lemon zest, mustard, olive oil, salt and pepper and whisk to combine.

Pour dressing over asparagus mixture and toss gently to coat.

Rigatoni with Bacon and Asparagus

8 Servings

Ingredients:

  • 1 package (16 ounces) whole wheat rigatoni pasta
  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • 8 bacon strips
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2/3 cup fat free half-and-half cream
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 cup minced fresh parsley
  • 1/8 teaspoon coarsely ground pepper
  • 1/4 cup grated Parmigiano-Reggiano cheese

Directions:

Cook pasta according to package directions. (Cook asparagus with pasta during the last 3 min.) Drain.

In the same pan, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside. Drain fat from pan.

Add butter and oil to the pan and heat. Saute garlic briefly. Stir in cream.

Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened.

Stir in mozzarella cheese until melted. Add drained pasta and asparagus. Stir in the salt, parsley and reserved bacon. Sprinkle with pepper and Parmigiano-Reggiano cheese.

 

Asparagus and Herb Lasagna

The lasagna takes some time to make, but it can be prepared the day before you entertain. It keeps very well for a day or two in the refrigerator before you bake it.

Ingredients:

  • 2 large garlic cloves, peeled
  • Salt
  • 2 pounds asparagus
  • 1 recipe Olive Oil Bechamel, recipe below
  • 3/4 cup plus 1 tablespoon freshly grated Parmesan
  • 1/2 cup finely chopped fresh herbs, such as tarragon, parsley, chives, basil
  • 12 no-boil lasagna noodles

Directions:

Fill a pasta pot with water and add the garlic cloves. Bring to a boil while you trim the asparagus by breaking off the woody ends but do not discard. When the water comes to a boil, add salt and the asparagus woody ends. Reduce the heat to medium low, cover partially and simmer the asparagus ends for 30 minutes. Remove the asparagus ends and the garlic cloves from the water and discard.

Bring the water back to a boil and add the asparagus stalks. Boil thick asparagus stalks for five minutes or medium and thin stalks for three minutes. Transfer them, using a spider or tongs, to a bowl of ice water. Do not drain the cooking water.

Allow the asparagus to cool for a few minutes, then drain and dry on a clean kitchen towel. Cut the asparagus into 1-inch lengths. Set aside.

Make the bechamel sauce according to directions below.

Whisk 1/2 cup of the cooking water from the asparagus into the béchamel, along with 1/4 cup of the Parmesan cheese and the herbs. Add freshly ground pepper to taste and adjust salt.

Oil or butter a 3-quart baking dish or lasagna dish.

Bring the asparagus cooking water back to a rolling boil and drop in 3 lasagna noodles. Boil just until the pasta is flexible (about three minutes for no-boil lasagna). Using tongs, transfer the pasta to drain on a clean dish towel.

Set aside 1/3 cup of the bechamel sauce for the top of the lasagna and spread a very thin layer of bechamel over the bottom of the baking dish. Cover with the just parboiled pasta noodles.

Stir the asparagus into the remaining bechamel and spread a layer over the noodles. Sprinkle on 2 tablespoons Parmesan.

Parboil another layer’s worth of pasta, top with the asparagus bechamel sauce and with another 2 tablespoons of Parmesan.

Repeat with one more layer. End with a layer of pasta and spread the 1/3 cup reserved bechamel sauce over the top and sprinkle on the remaining Parmesan.

Cover tightly with plastic, if storing in the refrigerator.

Preheat the oven to 350 degrees F. Drizzle 1 tablespoon of olive oil over the lasagna and cover tightly with foil. Bake for 30 minutes until bubbling. Uncover and continue to bake until the top just begins to color, about 10 minutes. Remove from the ocen. Allow the lasagna to sit five to 10 minutes before serving.

Serves 6-8

Make Ahead: You can prepare this dish up to a day or two before you bake it. Don’t drizzle on the last tablespoon of olive oil until you’re ready to bake. Wrap tightly in plastic and refrigerate. Remove the plastic and replace with foil before baking.

Olive Oil Bechamel

The main thing to watch for here is scorching. Stir often with a rubber spatula, especially at the bottom and edges of the pan, so that the mixture doesn’t stick and begin to burn. If it does, immediately pour the sauce into another pot and continue to cook over very low heat.

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons flour
  • 2 cups low-fat milk
  • Salt to taste
  • Freshly ground white or black pepper

Directions:

Heat the oil over medium heat in a heavy medium saucepan. Add the shallot and cook, stirring, until softened, about three minutes. Stir in flour and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while.

Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for about 10 minutes or until the sauce thickens. Season with salt and pepper. 

Variation: Substitute vegetable stock for the milk for a vegan version of this sauce.

Makes 1 1/2 cups

Wild Italian Asparagus

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New York’s “Other Little Italies”

March 8, 2013

Most of the immigrants went to the cities. New York, Buffalo, Rochester and other cities in the State of New York received large contingents. It must be remembered that immigrants almost always came to join others who had preceded them – a husband, or a father, or an uncle or a friend. In western New York most of the first immigrants from Sicily went to Buffalo, so that from 1900 on, the thousands who followed them to this part of the state also landed in Buffalo. There they joined their friends and relatives who in many cases had purchased the tickets for their steerage passage to America. After they arrived, guided and assisted by relatives, they ventured out of the city of Buffalo, joined work gangs all over western New York to pick peas, beans and other crops and to work in the numerous canneries located in the small towns and villages. In their westward migration they first went to work on the farms in Brant, Angola and Farnham and also in the canneries at Farnham, Silver Creek, Irving and other places. Some of the men found work on the railroad. They moved from place to place and lived in freight cars. In this manner some of them reached as far as Westfield and settled there. The canneries there and the rich farm lands provided work for the whole family.

Source: CHAUTAUQUA COUNTY HISTORICAL SOCIETY WESTFIELD, NY: August 1960.

Buffalo, New York

Approximately 1908

Canal Street was the name of a thoroughfare as well as a district in Buffalo in the 19th and early 20th centuries. Originally called Rock Street, Canal Street ran parallel to and just to the west of the famed Erie Canal at its terminus in Buffalo. The area had been the site of the original Village of Buffalo, near a Seneca Indian village on Buffalo Creek. The city eventually expanded outward from the waterfront location.

The Canal, completed in 1825, opened up the western United States to travelers and trade from the east coast. With it came a tremendous increase in Great Lakes freighter traffic at Buffalo Harbor and, with that, an influx of canal and freighter crewmen, who were often paid when they reached Buffalo and spent their pay freely in the bars and brothels that sprang up in the district, that was known at different times as “Canal Street”, “Five Points”, “the Flats” and “the Hooks”.

In the early 20th century, the district became the home of the Italian immigrants, mostly Sicilian. Canal Street’s name was changed to Dante Place and the neighborhood became known as “Little Italy.” Most of the bars and brothels gave way to three-and four-story brick tenements, each housing multiple families.

Alter the first wave of immigrants came, a larger wave from Abruzzi province in central Italy, from Calabria in the boot and more Sicilians from the Mediterranean island, arrived on the waterfront. The Italians extended their area up to Niagara Street and Front Park and down to Eagle and Chicago Street. Their traditional neighborhood had been the West Side, but they moved out past the city limits as early as 1900 and today are still scattered throughout the area. 

This advertisement for Buffalo Maccaroni and Vermicelli Works - appeared in the July 13, 1901 edition of Il Corriere Italiano.

Louis (or Luigi) Onetto was a prominent Buffalo businessman, an importer and manufacturer of pasta. This advertisement appeared in the July 13, 1901 edition of Il Corriere Italiano.

No fewer than five distincts emerged in Buffalo:

Newcomers from Sicily settled in a neighborhood called, The Hooks, close to Canal Street on the crowded Lower West Side.

Calabrians regrouped in South Buffalo.

The Campanese, who came from Naples, lived closer to downtown.

The Abruzzi, lived on East Delavan and immigrants from central southern Italy, the Campobassese, settled in the Lovejoy-William area.

Syracuse, New York

The “Bambinos” of Little Italy – Syracuse, New York in 1899

Little Italy in Syracuse, New York, is an area on the north side of the city where the early Italian immigrants settled. The neighborhood has been called Little Italy for years, but it was not until 2003 that the city officially designated it as such. The area is populated with Italian restaurants, some along North Salina Street, Little Italy’s main street.

St. Peter’s Italian Catholic Church at 130 North State Street, c.1910

Italian immigrants first came to the area around Syracuse, New York in 1883 after providing labor for the construction of the West Shore Railroad. At first, they were quite transient and came and went, but eventually settled down on the Northside. By 1899, the Italian immigrants were living on the Northside of the city in the area centered around Pearl Street. The Italians all but supplanted the Germans in that area of the city and had their own business district along North State and North Salina Streets.

Early residents in the neighborhood worked for Learbury Suits, Nettleton Shoes and other Northside factories. The Columbus Baking Company has been a mainstay on Pearl Street for over a century. The bakery is family-owned and specializes in four types of bread. Thano’s Import Market, located on North Salina Street for over 90 years, sells Italian delicacies, such as aged provolone cheese, olives and homemade pasta.  

Syracuse Northside Produce Market, c.1900

By 1900, farmers gathered at the Northside Produce Market  and supplied fresh fruit and vegetables to local residents. Lombardi’s Fruits & Imports,created during this time, is another fixture on the Northside and carries hundreds of items imported directly from Italy.

Bronx, New York

Arthur Avenue pushcarts in 1940.

Arthur Avenue – what some call the “real Little Italy” is in the Bronx. Located in the Belmont section of the Bronx, Arthur Avenue was named after President Chester A. Arthur in the 19th century. Italians temporarily settled here to help build the Bronx Zoo, but with the creation of the Third Avenue elevated train, which ran between the Bronx and downtown Manhattan, their presence in the neighborhood remained and grew, with the population reached close to 100,000 Italian residents by the early 1900s.

The Bronx Zoo is one of the most famous zoos in the world. In 1898, the City of New York allotted 250 acres of Bronx Park to the New York Zoological Society to build a park aimed at preserving native animals and promoting zoology. The Bronx Zoo opened in 1899 and remains one of the largest wildlife conservation parks in the United States, housing 4,000 animals representing more than 650 species. The Rockefeller Fountain, was built by Italian sculptor Biagio Catella in 1872, donated to the Zoological Society by William Rockefeller in 1903, and moved to its present spot in the zoo in 1910.

A postcard image of the small deer house at the Bronx Zoo, circa 1915, published by the New York Zoological Society.

Small Deer House, 1915

In the 1890s, Italian immigrants moved from lower Manhattan to the tenement buildings of the Bronx. They set up shops selling produce, pasta, cheese, salumi, bread, pastries and other products. Many of those establishments are still doing business today. The atmosphere of Italy is preserved on merchant lined Arthur Avenue and in the Arthur Avenue Retail Market, established by Mayor Fiorello LaGuardia in 1940.

The Arthur Avenue Retail Market brings all the elements of the neighborhood together under one roof. For a meal to remember, head to Dominicks’s. This classic restaurant is loud, has no menu, no dessert and is consistently named the neighborhood’s favorite “red-sauce joint”. Not to worry dessert lovers, the neighborhood has an abundance of sweet treats at shops like Egidio Pastry, where desserts have been served since 1912.

Some Italian American Regional Favorites:

Sausage-Stuffed Mushrooms

Serves 4 to 6

Ingredients:

  • 14 large white mushrooms. each about 2 inches wide
  • 3 tablespoons olive oil
  • 3 ounces Italian fennel sausage,casing removed
  • 1 cup finely chopped green peppers
  • 1 tablespoon chopped garlic
  • 3/4 cup Italian seasoned bread crumbs
  • 1 cup chicken stock
  • 2 tablespoons grated romano cheese
  • 3 large sweet vinegared cherry peppers, chopped

Directions:

Wipe the mushrooms clean and remove the stems. Set aside the 10 best and largest mushroom caps. Finely chop the remaining 4 mushroom caps and all the stems. Transfer them to a small bowl and set them aside.

In a large saute pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot, add the sausage and cook it for 4 to 5 minutes or until it is nicely browned. As it cooks, break the sausage apart with a wooden spoon.

Add the green peppers, garlic and chopped mushroom, increase the heat to high and cook the mixture, stirring, for about 8 to 10 minutes or until it is browned and tender and the liquid from the mushrooms has evaporated.

Add the bread crumbs and chicken stock. Reduce the heat to medium and stir in the cheese. Add the pickled peppers and remove the mixture from the heat.

Spread the mixture on a platter, allow it to cool slightly, and then transfer it to the refrigerator for 15 to 20 minutes or until it has cooled completely.

Preheat the oven to 400°F.

Stuff each of the reserved mushroom caps with 1 to 1½ tablespoons of the sausage mixture. Set the stuffed mushrooms in a casserole and drizzle them with the remaining 2 tablespoons of olive oil. Bake them for 15 to 20 minutes or until the mushroom caps are tender. Transfer the mushrooms to a plate, spoon any remaining pan juices over them, and serve.

Escarole Soup

Serves 8–10

Ingredients:

  • 1 lb. ground lean beef
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup grated parmesan cheese, plus more
  • 1/2 cup grated pecorino cheese
  • 1 tablespoon olive oil
  • 1 tablespoon dried Italian seasoning
  • 3 cloves garlic, thinly sliced, plus 1 clove, finely chopped
  • 2 medium yellow onions, thinly sliced, plus 1 onion finely chopped
  • 1 small bunch parsley , minced
  • 1 egg, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large heads escarole, cored and cut into 2″ pieces
  • 8 cups chicken stock
  • Cooked white rice, for serving

Directions:

Mix beef, bread crumbs, parmesan and pecorino cheese,, seasoning, finely chopped garlic and onion, parsley , egg, salt and pepper in a bowl. Form into 30, 1 ½″ meatballs; chill.

Heat oil in an 8-qt. saucepan over medium-high heat. Add sliced garlic and onions; cook until lightly browned, about 10 minutes. Add escarole; cook until wilted, about 6 minutes. Add stock; boil. Reduce heat to medium-low.

Add meatballs; cook until meatballs are cooked through, about 20 minutes. Season with salt and pepper. Serve over rice; top with more parmesan cheese and black pepper.

Fillet of Sole Oreganata

There are different kinds of sole, Dover sole, considered the best, is caught in the English channel and surrounding waters, imported, and sold in fish markets in America. It is expensive. The best domestic sole is called gray-sole, which is fairly abundant in the North Atlantic. Also distinctive in flavor is Lemon Sole. Flounder is also an option. 

 Ingredients:

  • 4-fillets of sole or flounder (6 oz each)
  • Juice of 1 lemon
  • 1 cup of Chardonnay (or another dry white wine)
  • 1/2-cup of fish stock
  • Salt and freshly ground pepper

Oreganata Mixture:

  • 1 small garlic clove, minced
  • 2 tablespoons of extra virgin olive oil
  • 1/4-cup of fine breadcrumbs
  • 1 tablespoon of freshly grated lemon zest
  • 1 tablespoon of finely chopped Italian parsley
  • Salt and pepper to taste

Directions:

Mix oreganata ingredients in a bowl and set aside.

In a 350-degree oven, bake fillets in a pan topped with lemon juice, wine, fish stock and salt and pepper for 10 minutes.

Place oreganata mixture over fillets and bake for an additional 5 minutes or until golden brown. Arrange fillets on a plate and serve with lemon wedges.

Dolce Torino

Serves: 6

This no-bake recipe comes from an Italian recipe written in 1891. Store-bought savoiardi ladyfinger cookies are dipped in liqueur, layered with chocolate and then refrigerated until firm.

Ingredients:

  • 7 tablespoons unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 large egg yolk or 2 tablespoons egg substitute, such as Egg Beaters
  • 3½ ounces dark chocolate, at least 70% cacao
  • 2 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons sugar
  • 4 tablespoons sweet liqueur, such as Alchermes*
  • 12 savoiardi (crisp ladyfingers)
  • 2 tablespoons crushed pistachios or hazelnuts

Directions:

In a large bowl, using a whisk or electric mixer, beat the butter, confectioners’ sugar and egg yolk until very smooth and creamy. Set aside.

Put the chocolate and cream in a small bowl and melt chocolate, either in a microwave or over a saucepan of gently simmering water. Let chocolate mixture cool to room temperature, then stir it and the vanilla into the butter mixture. Set aside.

Combine 5 tablespoons warm water with the granulated sugar in a shallow bowl and stir until the sugar dissolves. Stir in the liqueur. Dip 4 of the savoiardi, one at a time, into the liquid. Be sure to moisten them well on all sides. Arrange the 4 liqueur-dipped savoiardi in a row, close together, on a serving plate. Spread with one third of the chocolate mixture. Repeat the dipping and layering to make 2 more layers, spreading the last layer of chocolate mixture on top and around the sides of the stacked savoiardi. Sprinkle top layer with pistachio or hazelnuts. Refrigerate for 3 hours, or until firm. Serve cold.

*Alchermes is a Mediterranean red colored liqueur made from brandy flavored with nutmeg, cinnamon, cloves, and other spices. Use a cranberry liqueur as a substitute. Cranberry flavored liqueur popular brands: Godfreys or Boggs.

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Biscotti – The Italian Cookie

February 5, 2013

We Say Biscotti, Italians Say Cantucci

As noted, Italians call biscotti cantucci and use the term biscotti to refer to any type of crunchy cookie, round, square or otherwise—as the British use the word biscuit. In North America, we use biscotti as the ancient Romans did, to describe a long, dry, hard, twice-baked cookie (in other words, cantucci).

Biscotti have been baked for centuries. It was the perfect food for sailors who were at sea for months at a time. The biscuits were thoroughly baked to draw out moisture, becoming a cracker-like food that was resistant to mold. Biscotti were a favorite of Christopher Columbus who relied on them on his long sea voyages.

Biscotti are eaten and enjoyed in many ways! Italians favor them as “dipping cookies” either in a cup of espresso or cappuccino or in a special Italian wine known as Vin Santo. They are enjoyed as a breakfast biscuit with coffee or as a dessert along side a dish of Gelato or Spumoni and, of course, biscotti can be savored as a subtly sweet crispy snack all by themselves!

Though modern biscotti are associated with the Tuscan region of Italy, the popular Italian cookie traces its origins to Roman times. The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became cotto or cooked). The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for leisurely dinners. Unleavened, finger-shaped wafers were first baked, then baked a second time to completely dry them out, making them durable for travel and nourishment for the long journeys—Pliny, a Roman philosopher and author, boasted that they would be edible for centuries. Biscotti were a staple of the diet of the Roman Legions.

After the fall of the Roman Empire in 455 C.E, the country was repeatedly sacked by the Visigoths, the Vandals and others. The people did their best to survive but there was no culinary development. With the progression of the Renaissance, cuisine also flowered. Biscotti re-emerged in Tuscany, credited to a Tuscan baker who served them with the local sweet wine. Their dry, crunchy texture was seen to be the perfect medium to soak up the wine. Centuries later, many still agree that dipping biscotti into Vin Santo is a perfect way to end a meal or to while away an hour at a café. Tuscan biscotti were flavored with almonds from the plentiful almond groves of Prato.  Cantucci di Prato can be found in the window of every pasticceria in Tuscany.

Cantucci became a staple in the Tuscan cities of Florence and Prato, and spread throughout the Italian peninsula. As the Roman Legions had appreciated their long storage ability, so did the soldiers, sailors and fisherman of the Renaissance. But now, rather than pallid, dry staples for nourishment, Italian bakers put their culinary gifts to work. Biscotti became so popular that every province developed its own flavored version.

Not only are biscotti delicious to eat but they have inspired some artists to use them in their works of art. Barbara Melnick Carson recently visited Tuscany and wrote about her experiences on her blog. She discovered such art in her travels. You can read some of her creative posts at http://barbaramelnikcarson.com/

You can also view her photos of biscotti used as art in the post, The Art of Pastry.

She shared some of her photos with me and I am including them in this post, just below.

AntonioMatteiBiscottiDress

Dress Made With Biscotti  

AntonioMatteiWindow

Antonio Mattei opened his almond biscuit business in the center of Prato in 1858. It is still operating at that same location at Via Riscasoli, 20, not far from the Duomo

From the almond recipe of Tuscany, the recipe expanded to lemon-flavored dough and to other flavors and spices; to biscotti with raisins and other dried fruits; to biscotti studded with chocolate morsels and a variety of nuts. Today, the flavorings are only limited to the imagination of the baker and the palates of the customer.

Most European countries have adopted their own version of biscotti. the British have rusks; the French biscotte and croquets de carcassonne; Germans zwieback; Greeks biskota and paxemadia; Jews mandelbrot; and Russians sukhariki.

Biscotti range in texture from very hard to somewhat spongy and more cake-like. First, the sticky dough is shaped into a log and baked until firm. After a short cooling period, the log is sliced into diagonal pieces and baked again to cook out the moisture and produce the crisp, dry-textured cookie with a longer shelf life. The classic recipe has no butter or oil, using only eggs to bind the ingredients together. Recipes that do use butter or oil have a softer texture and a shorter shelf life.

Here is the Classic Biscotti Recipe: 

Anisette or Amaretto Biscotti

Ingredients:

  • 3½ cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 2 egg yolks and reserve one egg white
  • 2 cups granulated sugar, plus 1 tablespoon for topping
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons Anisette or Amaretto liqueur
  • 1 tablespoon anise seed
  • 6 cups whole almonds, coarsely chopped

Directions:

Preheat the oven to 325°F. Lightly grease two heavy cookie sheets, or line with parchment paper.

In a medium-sized mixing bowl, whisk together the flour, baking powder and salt and set aside.

In a large bowl, beat together the eggs, egg yolks and sugar until light, about 2 minutes; the mixture will look somewhat curdled.

Beat in the vanilla, anisette or amaretto and anise seed. Beat in the dry ingredients, then the chopped nuts.

Divide the dough into four portions. On a lightly floured board, shape each portion into a flat log, just about the length the cookie sheet. Place two rolls on each cookie sheet.

In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with some egg white and sprinkle with granulated sugar.

Bake for 15 to 20 minutes, or until the logs are lightly golden brown, firm to the touch and just beginning to crack slightly.

Allow the logs to cool on the cookie sheet about 20 minutes.

Reduce the oven temperature to 200°F.  With a serrated knife slice the biscotti on the bias into ½-inch slices. Lay the slices on the cookie sheets in a single layer; Return the biscotti to the oven and cook for 20 more minutes, turning over halfway through the baking time or until the biscotti are toasted and crisp

Store the biscotti in an airtight container. They will keep for 2-3 weeks.

Modern Versions

Double Chocolate Biscotti 

This double chocolate biscotti recipe gets its chocolate flavor from cocoa powder in the dough and the addition of chocolate chips.

Ingredients:

  • 2/3 cup whole almonds, toasted and coarsely chopped
  • 1 2/3 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs, divided
  • 3 large egg yolks
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate chips

Directions:

Position one of your oven racks in the center of your oven. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner and set aside.

In a large bowl sift together the flour, cocoa powder, baking soda, and salt and stir in the sugar. Make a well in the middle of the dry mix. Combine two of the whole eggs, the egg yolks, and vanilla in a small bowl and mix into the dry mixture until just combined. Add the nuts and chocolate chips and mix until incorporated.

After mixing, scrape the dough out onto a lightly floured work surface.  Briefly knead the dough, just until it comes together, and divide it in half. Shape each half into a 2 1/2 inch by 12 inch flat log. The dough will be sticky so you may need to add more flour to your hands as you go along to accomplish this.

Carefully transfer the logs onto your prepared baking sheet, spacing them at least 3 inches apart because they will spread as they bake.

Beat the remaining whole egg and brush it over the logs.

Place the baking sheet on the center rack of your oven and bake for about 35 minutes, or until the logs are firm to the touch.

Place the baking sheet on a wire rack and allow the logs to cool for 10-15 minutes.

Lower the oven temperature to 325 degrees F. Transfer the logs to a cutting board, discarding the parchment paper. Using a serrated knife, cut the logs on the diagonal into 1-inch thick slices. Place the slices on the baking sheet cut side down.

Bake the biscotti until they are crisp, about 10 to 15 minutes turning halfway thorough baking.

Remove the biscotti from baking sheet and place on a wire rack to allow cool completely.

Variations: Feel free to experiment with the recipe:

Darker Chocolate, use Dutch-Process Cocoa Powder instead of regular unsweetened cocoa powder.

Double Chocolate Biscotti with cherries, add 1/3 cup chopped dried cherries with the chocolate chips.

Chocolate Hazelnut, substitute hazelnuts for the almonds.

Double Chocolate Biscotti with Orange, add 1 teaspoon grated orange zest to the dough when you add the vanilla.

Double Chocolate Macadamia, substitute macadamia nuts for the almonds.

Double Chocolate Biscotti with Ginger, add 1/3 cup finely chopped crystallized ginger when you add the chocolate chips.

Mexican Flair, add 1 teaspoon cinnamon to the flour mixture.

Mocha, add 1 tablespoon instant espresso powder to the flour mixture.

Triple Chocolate Dipped, melt 12 ounces of your favorite chopped dark or white chocolate. Place it in a narrow heatproof container then dip half of each biscotti slice into the chocolate.

Place them on a wax paper lined cookie sheet and place the sheet into the refrigerator for 10-15 minutes to harden.

Vegan Chocolate Biscotti

*Adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

Ingredients:

  • 1 cup unbleached all purpose flour
  • 1 cup white whole wheat flour 
  • 1/3 cup vegan chocolate chips
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoons salt
  • 2 teaspoons instant dried espresso coffee
  • 4 1/2 teaspoons Ener-G Egg Replacer mixed with 1/4 cup water
  • 1 teaspoon canola oil
  • 1 cup sugar
  • 1 teaspoon vanilla extract

 Directions:

Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper and set aside.

In a food processor, add the flours, cocoa powder, baking soda, salt and coffee crystals and pulse to combine. About six pulses.

Next, in a medium mixing bowl, combine the Egg Replacer with water, oil, then add the sugar and vanilla extract to this. Mix well.

Next, add the flour mixture and chocolate chips to this sugar mixture. Gently mix the dough. The dough will be wet and heavy with a few lumps. Just be careful to NOT overwork the dough.

Gently lift the dough up out of the bowl and turn it out onto the parchment lined cookie sheet. Divide the dough in half and shape into two long logs. About ten inches long and three inches wide.

Don’t bother flattening the logs out–they will flatten as they bake and take on the domed look of biscotti.

On lowest rack in the oven, bake biscotti logs for about 30 minutes. Remove from oven and allow to cool for about fifteen minutes.

Slice logs into 1/2 inch pieces with a serrated knife. Separate the pieces a bit so the air circulates around them on the baking sheet.

Bake for a second time for 20 minutes. (A bit longer if you want crunchy biscotti.) Remove from the oven. Allow to cool completely before storing. Can be stored in airtight container for several weeks.

Cranberry Pistachio Biscotti

Yield – About 16

Ingredients:

  • 1/4 cup olive oil, not extra virgin
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons almond extract
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cups shelled pistachio nuts

Directions:

Preheat the oven to 300 degrees F

Mix together oil and sugar until well blended.

Mix in the almond extract, next beat in the eggs.

In another bowl combine flour, salt and baking powder – gradually stir this into the egg mixture.

Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12 x 2 inches). Place logs on lightly greased cookie sheet.

Bake for 35 minutes in the preheated oven.

Remove from oven and set aside to cool for 10 minutes.

Reduce oven heat to 275 degrees F.

Cut logs on diagonal into 3/4 inch thick slices. Lay the slices on their sides on the cookie sheet.

Bake for 20 to 25 minutes turning halfway through the baking time.

Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool.

Store in an airtight container.

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The Cuisine Of Italy – Calabria

January 25, 2013

Calabria is one of the oldest regions of Italy with the first evidence of human presence in the region dating as far back as 700,000 years BC. Around 3,500 BC, the first villages in Calabria were settled. By the eighth century BC, the Greeks had control over the region and, in the second century BC, Calabria was conquered by the Romans. After the fall of the Roman Empire the region was conquered by the Goths, the Byzantines and later the Longobards. It wouldn’t be until 1860 that Calabria would consolidate and became part of the larger region of Italy.

Medieval Ruins

Calabria’s economy is based mainly on agriculture. Chief agricultural products include olive oil, onions, mushrooms, wheat and other cereal grains, wine, eggplant, figs, chestnuts and citrus fruit. Calabria is the largest producer of bergamot oranges in Italy. The rinds of bergamot oranges are used to manufacture perfumes, teas, and other aromatic creations. Despite its small size and low population, Calabria is responsible for producing a third of all the olive oil produced in Italy.

Calabrian Hillsides

Calabria is fortunate to have a great deal of forested land and, as a result, most industry is developed around construction and building. Textile, clothing and chemical industries are also present in the region. A substantial portion of the region’s economic resources stem from the production and sale of handicrafts by individuals and very small family businesses. Tourism, which is increasing, also plays a major part in the Calabrian economy and is the motive behind some of the region’s most recent technological advancements.

Reggio Calabria in Italian spring

It is a place of contrasts, with high mountain villages seemingly built on the sides of mountains in the interior to red roofed villas on the coast, clustered around an ancient castle or church. Calabria hosts several world class seaside resorts, as well as, mountaintop resorts dedicated to winter sports. Tourists also enjoy watching local artisans produce any number of handicrafts, with pottery and ceramics being the most common.

 

The Food of Calabria

Bergamot Fruits From Calabria

Calabrians use the mountainous area covering most of the region to raise hill-loving pigs, goats and sheep and comb the woods for chestnuts, acorns and wild mushrooms to add rustic flavors to their cooking. Adventurous fishermen have little trouble finding swordfish, cod, sardines, and shellfish. The inland freshwater lakes and streams offer trout in abundance.

Most of the cuisine of Calabria is heavily influenced by the Mediterranean and is often spicy. Pasta dishes with peppers, onions and sausage sauteed with or without sauce are very common. Frittatas made with pasta and sausage are also prevalent. Eggplant is a favorite dish in the region and is served in a variety of ways.

Due to the humid climate and the high risk of rapid molding and spoilage, food preservation is important. Oiling, salting, curing and smoking – almost all of the area’s food products can be found preserved in some form or another. Calabria’s many varieties of cured meats and sausages are served alongside fresh produce. The local pancetta pairs perfectly with summer melons.

Calabrians do their best to utilize the entire animal letting nothing go to waste. The spicy-hot tang of nduja (also known as ‘ndugghi) is a singularly unusual flavor, made from pig’s fat and organ meats and mixed with liberal amounts of pepperoncinis. This salami-style delicacy (left alone to cure for an entire year) is a testament to the Calabrian patience of waiting until foods have reached their perfection before eating. Other salamis such as Capicola Calabrese and Sopressata di Calabria also come from the region and are served alongside local breads and cheeses.

Breads, cheeses and pastas are all important to Calabrian cooking.

Pane del Pescatore is a local bread specialty made with eggs and dried fruits. Focaccia and pita breads are popular in the region, reflecting the Greek and Arabic flatbread influences. Similarly, special pastries and dessert breads take on a Greek flavor with many being fried and dipped in honey.

Cheeses lean toward the goat and/or sheep milk varieties, though cow’s milk cheeses are becoming more common. Sciungata (a sheep’s milk cheese similar to ricotta), ricotta calabrese (a ricotta with the addition of  milk and salt), butirro (a buttery cow’s milk cheese) and the prized, caciocavallo silano, a cow’s milk cheese hung to dry thus developing its signature teardrop shape, are just a few of the cheeses found on the Calabrian table.

Calabrian pastas are hearty and varied, with the names of some of the more creative cuts like ricci di donna ( “curls of the lady”) and capieddi ‘e prieviti ( “hairs of the priest”) belying a whimsical spirit of the region’s people. Fusilli is a common pasta component in Calabrian dishes, as are Scilateddri, Lagane, Cavateddri and Maccheroni.

Make Some Calabrian Inspired Recipes At Home

Antipasto Course

Calabrian Eggplant

Serve with Italian Bread                                                                                                                                                                                                                                                                        

Serves 4 to 6 people

Ingredients

  • 2 large eggplants, peeled and cut into slices
  • 2 tablespoons salt
  • 2 roasted chili peppers, packed in oil, minced
  • 3 cloves of garlic, finely chopped
  • 1/4 cup of fresh oregano, minced or 1 tablespoon dried
  • 3 tablespoons of white vinegar
  • 1/4 cup of extra virgin olive oil
  • Fresh ground black pepper to taste

Directions

Cut the eggplant slices into one inch strips and place in a bowl.

Salt the fresh cut eggplant and let it set for an 1 hour.

Rinse the eggplant thoroughly under cold water.

In a large pot of boiling water, cook the eggplant for 4 to 5 minutes until tender. Drain.

Lay the eggplant out on a towel to dry.

In a medium size bowl, whisk together the olive oil, vinegar, chili peppers, garlic, oregano and pepper.

Lay the eggplant out on a plate and drizzle some of the oil mixture on top.

Place another layer on top and repeat until all the eggplant is used.

Refrigerate for 4 to 6 hours and serve chilled.

First Course

Pasta with Sardines

4-6 servings 

Ingredients:

  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup bread crumbs, made from stale bread
  • 1 onion, chopped
  • 1 garlic clove, minced
  • Freshly ground black pepper
  • 1 pound long, thick pasta, like perciatelli or bucatini
  • 1 teaspoon grated lemon zest
  • 2 tablespoons drained capers
  • 2 cans of sardines packed in extra virgin olive oil, undrained, (or 1/2 pound fresh, boned)
  • 1/2 cup chopped fresh parsley, plus more for garnish.

Directions

Bring a large pot of water to a boil and salt it. Add the pasta to the boiling water and cook until al dente; drain, reserving 1/2 cup of the cooking liquid.

Put 1 tablespoon oil in a large 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 and garlic to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines with the oil the fish was packed in; 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 the reserved pasta water to moisten. Taste and adjust seasoning, garnish with parsley and remaining bread crumbs.

Second Course

 Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives

Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives

Serves 4

  • 1 large red bell pepper, cut into bite-size chunks
  • 8 lamb chops, each about 1″ thick
  • Sea salt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped onion
  • 2 cups Italian chopped tomatoes, such as Pomi
  • 3 tablespoons Italian flat-leaf parsley, chopped
  • 1/4 cup green olives in brine, pitted and coarsely cut up
  • freshly ground black pepper

Directions:

Cut each pepper lengthwise, remove the stem, seeds, and core. Cut into approximately 1 1/2″ squares.

Salt lamb chops on both sides. Pour olive oil into a 12″ skillet over medium-high heat. When hot, add lamb chops. Brown thoroughly on one side, turn, and brown thoroughly on the other side (cook to your liking). Remove from the pan to a plate (cover with foil).

Add chopped onion to the pan and cook over medium heat, stirring frequently, until it becomes soft and golden. Add the tomatoes, stirring occasionally, and cook for 5 minutes. Add the peppers, parsley, olives, salt and black pepper.  

Turn the heat down to medium. Cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm.

Sprinkle the chops with freshly ground pepper and put them into the pan with the sauce. Turn the chops over several times to coat them well and after a minute or so turn the full contents of the skillet onto a warm platter and serve.

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Posted by in Bread, Calabria, eggplant, Fish, Healthy Italian Cooking, Italian Cuisine, Lamb, Olive Oil, Pasta, sardines, tomatoes, Vegetables Tags: , ,

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The Cuisine Of Italy – Cosenza

January 18, 2013
Cosenza

TOWN CENTER

Cosenza is one of the most highly populated provinces of Italy and occupies about 44% of the Calabrian region, basically the whole northern and central parts of the area. The landscape is unique and characterized by mountains,  hills, plains and deep valleys bounded by the Busento and the Crathis rivers. Cosenza is one of the most ancient cities in Calabria and is situated on seven hills in the valley of Crati. The area in and around Cosenza exhibits signs of historic transitions since the prehistoric period with sites in the area attesting to human presence during those prehistoric times.

The fortress, Rocca Imperiale, overlooks the Ionian Sea, and was built by Frederick II.

Important water travel routes have existed here since the Magna Graecia and Roman periods. In 204 BC, the region was conquered by the Romans, and became an important route along the Via Popilia, connecting Rome to Sicily. In the Middle Ages this land was conquered by the Byzantines, who brought economic benefits to the territory with the introduction of new agricultural techniques and architectural design. Byzantine influences are still present in the elegant architecture of the city, as well as the influences of the Normans, the Angevins, the Aragonese and the Spaniards, who all left their traces in the centuries that followed.

Cosenza Church of San Domenico

CHURCH OF SAN DOMENICO, COSENZA

Due to its cultural past, it was known as the Athens of Italy and today it houses the largest university campus of the nation. The city of Cosenza is rich in art and culture and officially recognized as a “City of Art” in the Calabria region. Cosenza is also called the capital of the Bruzi. The Bruzi were an ancient population who lived in southern Italy and they settled in the area of land that lies between the woods of the Sila plateau and the Crati Rivers. They took economic and social control of these areas following the decline of the Greek dominance and, in the 4th. century BC, they attained independence forming their capital Cosenza, formerly called Cosentia.

The old city is characterized by steep and narrow alleys and, during the few last years, this area has experienced a renewed vibrancy. This section is one of the most beautiful and ancient city centers in Italy, where one can find historical buildings, manor houses, an urban plan, and a labyrinth of streets around the old buildings and churches that have existed for centuries.

The cultural activity of the city centers around theater and opera events held in the Rendano Theater, the historical Cinemateatro Italia and the Teatro Stabile d’Innovazione of Calabria. The Accademia Cosentina promotes culture, artists and scientists.The Brettii Museum, officially opened in 2009, in the 15th. century complex of St. Agostino and is located in the center of the city. The Museum of the Rimembranze and the Open-Air Museum Bilotti can also be found there.

RENDANO THEATER

The variety in the landscape here makes the province of Cosenza an ideal place for long outdoor excursions. The trekking routes will lead you to the discovery of small churches and a beautiful countryside that you can admire from charming wooden bridges. The flat, hilly areas are usually used for horse riding. Photography enthusiasts will draw plenty of inspiration for their picture taking. During wintertime, organized snowshoe excursions in the mountains are popular, while ski establishments can be found in the highest areas of the Sila Mountains.

COUNTRYSIDE

The National Park of Pollino offers opportunities to practice rafting and canoeing, especially on the river Lao, among the canyons and gorges. During recent years, Nordic walking has become more widespread, as it is a gentle sport, suitable for everybody. Water parks can be found along the coast, like Odissea 2000, in Zolfara. The area is well equipped for water sports, from windsurfing to water skiing, as well as beach volleyball.

Inland, many fairs and festivals offer opportunities to taste local dishes and discover local traditions.The culinary specialties of Cosenza are based on local, simple foods. Such specialities, as the Cuddrurieddri, are salted doughnuts prepared for the Immacolata Feast or for Christmas time. The Turididdri are fried Christmas pastries covered with figs and honey, while the Scaliddre are sugar-glazed.

First courses offer fresh fusilli pasta with potatoes, sauteed potatoes, onions and peppers, broccoli with sausages, thick tagliatelle pasta with chickpeas and fresh pasta with mushrooms. Among the fish dishes, the most famous are fried cod and spaghetti with anchovies and breadcrumbs.

Pitta ‘mpigliata, a traditional Christmas dessert pastry,  Mostaccioli, pastries prepared for the Feast of Saint Joseph and focaccia bread made with honey or figs, mulled wine, flour and almonds and formed into different religious shapes are popular desserts. The area is well known for its anise liqueur.

Make Some Cosenza Inspired Recipes At Home:

First Course

Italian Peppers, Onions and Potatoes

Serve with Italian bread

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves chopped garlic
  • 2 large potatoes, cubed into 1 inch pieces
  • 1 large onion, cut into 1 inch pieces
  • 1 tablespoon paprika
  • 1 teaspoon. salt
  • 1/2 teaspoon pepper
  • 2 lbs. sweet long Italian frying peppers or red bell peppers, seeded and cut into 1 inch strips 
  • 1 lb. long hot Italian peppers, seeded and cut into 1 inch strips
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh oregano or 1 tablespoon dried
  • 1 teaspoon of red wine vinegar

Directions:

Heat oil in a large skillet and add garlic, onion, potatoes, paprika, salt, and pepper.

Cook on medium heat for 10 minutes, turning occasionally. Add sweet and hot peppers, crushed red pepper and oregano.

Cook until peppers and potatoes are tender, stirring often. Stir in vinegar.

Second Course

Simmered Tuna Steaks

Ingredients:                                                                                                                               

  • 1 ½ lbs. fresh tuna cut into 4 even sized steaks
  • 2 oz pancetta
  • 1 large clove garlic, peeled
  • 1 onion, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 4 tablespoons dry white wine
  • 2 tablespoons chopped fresh parsley
  • 4 boned anchovy fillets packed in oil, drained
  • 1 1/4 cups Pomi chopped tomatoes or equivalent fresh tomatoes
  • 1/2 hot dried red chilli pepper, chopped or 1/4 teaspoon crushed red pepper
  • Sea salt and freshly milled black pepper

Directions:

  1. Chop the pancetta finely and set aside.
  2. Chop the garlic and onion together and set aside.
  3. Pat the tuna dry with paper towels.
  4. Season the dry tuna steaks thoroughly on both sides with salt and pepper.
  5. Heat the oil in a wide skillet.
  6. Coat the tuna lightly on either side in flour and cook the steaks for 3 minutes on either side in the hot oil.
  7. Sprinkle with the wine and allow the alcohol to boil off for 1 minute.
  8. Remove the fish to a plate.
  9. Put the pancetta, garlic and onion and half the parsley in the skillet.
  10. Saute gently for about 5 minutes, then add the anchovy fillets and mash them into the ingredients in the skillet with a fork.
  11. After a minute or so, add the tomatoes and stir together thoroughly.
  12. Add the chilli and simmer slowly for about 15 minutes, then slide in the fish. Heat through thoroughly for about 8 minutes, turning them over gently once.
  13. Arrange the tuna on a warmed serving dish, cover with the sauce and sprinkle with remaining parsley just before serving.

Dessert Course

Chocolate-Dipped Figs with Almonds                                                                                                                           

Makes 2 dozen

Ingredients:

  • 1 1/4 cups semisweet chocolate chips
  • 2/3 cup chopped unsalted toasted almonds
  • 24 plump dried figs, such as Calimyrna

Directions

Line a large baking sheet or tray with parchment paper.

Place almonds into a wide, shallow dish.

Put chocolate into a small pot and heat over medium low heat, stirring constantly, until melted and smooth, about 5 minutes. Working with one at a time, hold a fig by the stem and carefully dip it into the chocolate, coating it about halfway up. Shake off any excess chocolate, roll the bottom in almonds and transfer to the paper lined tray.

(If chocolate becomes too stiff, reheat it briefly over medium low heat.)

Set figs aside in a cool spot until chocolate is set, about 2 hours. Alternately, chill the figs in the refrigerator for about 20 minutes to allow the chocolate to harden, and then return them to room temperature.

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Posted by in Bread, chocolate, Cosenza, Desserts, figs, Fish, Healthy Italian Cooking, Italian Cuisine, Olive Oil, onion, peppers, potatoes, Seasonings, tomatoes, tuna, Vegetables Tags: , ,

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The Cuisine Of Italy – Catanzaro

January 11, 2013

Province of Catanzaro

Viadotto Morandi

This ancient town rises on a rock and is split into two parts by the steep Fiumarella valley. The two sections are connected by a huge concrete steel bridge (the Viadotto Morandi), that is one of the highest in Europe, built in 1960 by architect Riccardo Morandi. This beach town has a large boardwalk, and a harbor for small fishing and pleasure boats. It is often referred to as the city of the 3 V’s from Vitaliano (the patron saint), velvets (it was a textile center since Norman times) and “venti” (winds) for the breeze from the Sila mountains and the sea.

Catanzaro is a windy city due to its altitude and position between two seas. In fact, there is only 18 miles separating the Ionian Sea from the Tyrrhenian Sea and Catanzaro is wide open to the constant strong breezes from the Ionian Sea and the Silas.

Catanzaro Lido beach and marina

The old town was built over three hills (St. Trifone/ St. Rocco Hill; Episcopate’s Hill; St. Giovanni Hill) during Byzantine times. There are differences on the origin of the name, some say it was derived from two Byzantine generals, Kata and Zaro, while another theory is that Zaro was the original name of the river, so that Kata Zaro would mean beyond the river.

In the 11th. century Catanzaro was the first area in Italy to introduce the silkworm. The peasants of the countryside around the city produced the raw silk, which was then woven in the silk workshops of Catanzaro. A large part of the population was involved in this business, and the silk from Catanzaro supplied almost all of Europe. The silk was sold in a large market fair in the port of Reggio Calabria, to Spanish, Venetians, Genovese and Dutch merchants.

A devastating earthquake in 1783 wiped away churches, palaces and a large part of the population. And a second in 1832 completed the destruction of most ancient historical buildings.

Notable landmarks are the remains of the Norman Castle and the 16th. century cathedral which was built over the top of the original Norman cathedral. Due to the two earthquakes and World War II many of the original buildings were destroyed but there are still plenty of landmarks to be seen. As in all Italian cities there are many beautiful churches, including the Basilica dell’Immacolata, one of the most important religious landmarks in the region. It is an intimidating structure and is built in the Baroque style, supported by huge marble columns.

Piazza Grimaldi

The main center of the town is Piazza Grimaldi, named after the famous House of Grimaldi. On all four sides of the square are historic buildings interspersed with narrow streets and alleyways leading to old shops and crumbling houses. The piazza is the main meeting area of the city and there is a constant flow of people making it a pleasant and interesting place to sit, drink coffee and watch the world go by.

The Food of Catanzaro

The basic ingredients of Catanzaro’s cuisine are simple, such as, olive oil, hot pepper and bread. The local specialities are a pasta filled with provola cheese, boiled eggs, soppressata and covered with meat sauce and grated cheese; and a vegetarian pasta made with fried eggs and pecorino cheese. The most famous dish among the second courses is a tripe dish cooked in a spicy sauce and served in a round shaped focaccia bread (pitta).

Other dishes include kid, veal or pork cooked with tomatoes, vegetables and chili peppers, as well as sausages, soppressata and cheeses, such as, a caciocavallo with butter inside.

Typical pastries are crocette, which are, dried figs filled with nuts, cinnamon and candied cedar and baked. The pastries are served with the local Malvasia wine.

 

Candied Cedar

Make Some Catanzaro Inspired Recipes At Home

Stuffed Zucchini

Ingredients:

  • 6 long zucchini
  • 1/2 pound ground beef
  • 8 ounces day-old Italian bread crust removed and crumbled
  • 1/2 cup grated pecorino romano
  • 1 egg
  • 1 clove garlic, minced
  • Minced parsley (a small bunch)
  • Olive Oil
  • Black pepper and salt to taste (keep in mind that Pecorino Romano is salty)
  • Lemon quarters

Directions:

Wash the zucchini, split them lengthwise, and scoop out the pulp with a spoon. Chop the pulp. Mix all the ingredients in a bowl, and use it to fill the zucchini shells. Put the stuffed zucchini in a lightly oiled baking dish, drizzle them lightly with oil, and bake in a 375 degree F. oven for 45 minutes. Garnish with lemon.

Stuffed Chicken Catanzaro Style

Ingredients:

  • 1 chicken, weighing about 3-4 pounds
  • 1/3 cup butter, softened
  • 1/2 cup Italian bread cubes
  • 8 salted anchovy fillets, minced
  • Juice of a half a lemon
  • A pinch of freshly grated nutmeg
  • Salt and pepper
  • Marsala wine for basting

Directions:

Pat the chicken dry with paper towels.

Cream the butter and add the anchovy fillets, lemon juice and pinch of nutmeg. Mix with the bread cubes. Fill the cavity with the mixture, tie the opening closed.  Salt and pepper the outside of the chicken. Place the chicken on a roasting pan.

Roast in a 400 degree F. oven (Italians roast at fairly high temperatures) for about an hour, or until the juices run clear if you slip a skewer into the meaty area under the wing joint.

Baste the chicken occasionally with Marsala wine and the drippings that collect in the pan.

Stuffed Figs

 

Ingredients:

  • 1 1/4 pounds fresh ripe figs
  • 1/2 pound shelled blanched walnuts or almonds
  • 1 ounce cocoa
  • 2 ounces candied citrus peel (e.g. oranges and citrons), diced
  • 3/4 cup sugar
  • 1 1/2 cups water
  • 1 cinnamon stick

Directions:

Chop the walnuts or almonds, and combine them in a bowl with the candied citrus peel and cocoa powder. Mix well. Slice the figs lengthwise, so as to open them like one might a book, and fill the center with the chopped nut mixture, closing them back up and layering them in a bowl or jar.

Combine the sugar, water and cinnamon in a saucepan and stir gently while heating the syrup; when it comes to a boil let it boil for 6 minutes, and then pour it over the figs. Cover the figs with a saucer or bowl to weigh them down and to keep them submerged in the syrup. They’ll be ready to serve when the syrup has cooled.

Yield: 6 servings

 

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Posted by in Bread, Catanzaro, Chicken, figs, Fruit, Healthy Italian Cooking, Italian Cuisine, Vegetables, zucchini Tags: ,

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The Cuisine Of Italy – Salerno

January 3, 2013

Salerno is a very beautiful city situated in the middle of the Amalfi and Cilento coasts in the region of Campania. Located on the Tyrrhenian Sea on the Gulf of Salerno, the city is within an easy distance of the stunning Amalfi Coast. Famous for being the location of the world’s first medical university, Schola Medica Salernitana, Salerno was also an important center for art, culture and learning dating back to the 16th. century. Over the years Salerno suffered through many plagues and earthquakes, as well as foreign rule. Today Salerno is a city filled with many interesting things to see and do.

The Salerno Cathedral is the main tourist attraction in the city. The cathedral’s large bell tower dominates the historical center of the city. In the cathedral’s crypt is the tomb of Saint Matthew, one of the twelve apostles.

Another church worth visiting is Chiesa della SS. Annuziata, which was built in the 14th. century and is situated near the entrance to the old city in the north. The main feature of the church is the beautiful bell tower designed by Ferdinando San Felice.

There is also San Gregorio Church, a 10th. century structure that is the home to the Museum of the Medical School of Salerno, and the San Giorgio Church. San Giorgio is the best example of Baroque architecture in Salerno. Inside the church you can view beautiful paintings created by Andrea Sabatini and frescoes by Solimena and Francesco in the 17th. century. The church is related to the oldest monastery in the city, which was built in the 9th. century. 

If you like to walk and people watch head to Lungomare Trieste, the city’s promenade, which was built in 1950 and is known to be one of the best in the country. Lungomare, literally translated as “along the sea,” extends for five miles and is lined with trees. It is often compared to the beautiful promenades of the French Riviera.

Castello di Arechi is a large castle built on the top of a hill by Arechi II over an existing Byzantine-Roman castle. Today the castle is mainly used for meetings and exhibitions. If you visit the castle you will be able to enjoy a panoramic view of the city and the sea beyond.

One of the most interesting places to visit in the city is the historic center of Salerno, considered to be among the best preserved in Italy, and it is also the main shopping center in Salerno.

The Minerva Garden, or Giardino della Minerva, is located close to the old part of the city. The first ever botanical garden in Europe can be found in this garden.

The large castle, Forte La Carnale, was named after an ancient battle that was fought against the Arabs. The fort is now part of a large sports complex that is also used as a local cultural center.

In 194 BC. Salerno was a Roman colony and was named Salernum. The city made progress and also enriched its culture and its traditions during the occupations by the Goths, Byzantines, Longobards and Normans. From the 14th. century onwards, most of the Salerno province became the territory of the Princes of Sanseverino, powerful feudatories. In the 15th. century the city was the scene of battles between Angevin and Aragonese heirs with whom the local princes took sides. The years 1656, 1688 and 1694 represent sorrowful dates for Salerno due to the plague and the earthquake which caused many deaths.

A slow renewal of the city occurred in the 18th. century with the end of the Spanish empire and the construction of many beautiful houses and churches.  During the Napoleonic period Giuseppe Bonaparte and then Gioacchino Murat ascended the throne. The latter issued decrees that caused the Salerno Medical School to cease operation, the suppression of religious orders and the confiscation of numerous ecclesiastical properties.

After the Unity of Italy a slow urban development continued, many suburban areas were enlarged and large public and private buildings were created. The city expanded beyond the ancient walls and sea connections were established, as they represented an important road network that crossed the town, connecting the eastern plain with the area leading to Vietri and Naples. The city went on developing until the Second World War. In September 1943, Salerno was the scene of the landing of the allies.

Sea Bass

The Cuisine of Salerno

Despite its rich farmland and access to ports for fresh seafood, the cuisine’s” claim to fame” is the wide selection of street food, which may be baked, fried, grilled or even frozen. These treats are generally hand held and are available at shops or along the streets and made from inexpensive, fresh ingredients.

Pizza and pasta, cooked from the local wheat, make the region’s recipes famous throughout the world. 

Genuine pizza, the most famous hand held food, is usually either pizza marinara, topped with tomato, garlic and oil, or pizza margherita with tomato, basil and mozzarella.

Pasta has plenty of shapes in the region. Most are familiar, such as spaghetti, maccheroni, fusilli and ziti. Perciatelli is a less well known noodle, long but hollow.

There are many fish-based dishes, for example, spaghetti with clam sauce, fish soup, fried anchovies, swordfish rolls, octopus cooked with San Marzano tomatoes, and Mussels Impepate. 

The traditional way to cook meat is to grill it along with vegetables.

Vegetables play such a large part in the cuisine that the locals are often called mangiafoglie, or leaf eaters. The fertile soil provides bountiful amounts of food, including salad greens, tomatoes, eggplants, peppers, garlic and herbs. A typical cold salad might include raw or cooked vegetables tossed with herbs and cheese. Other popular dishes are a stewed dish of eggplants, peppers, zucchini and onions with basil and olive oil that is served cold, stuffed red and yellow bell peppers with breadcrumbs seasoned with black olives, capers, garlic and anchovies and, of course, the famous eggplant parmigiana.

Cheeses, including Provolone, Pecorino, Manteca del Cilento, Scamorza, Buffalo Mozzarella and Burrino, are all produced in the traditional way from centuries past.

Stone fruits, melons, citrus, figs and grapes are grown here and picked at the peak of ripeness. Olives make richly flavored green extra virgin olive oil. Chestnuts, walnuts and hazelnuts grow well in this region and are used extensively in local recipes.

Amalfi lemons are used to make the famous Limoncello liqueur and to prepare gelato, sweets and desserts, such as baba, a sponge cake made with whipped cream and strawberries or rum, Sospiri (light airy almond cookies) and Lemon Delizie, a cake filled with lemon custard.

Make Some Salerno Inspired Recipes At Home

Clams Diablo

 6 Servings

Ingredients

  • 1 – 14.5 oz.diced tomatoes
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 garlic clove, crushed
  • 1/4 cup dry red wine
  • 1/2 teaspoon thyme dried, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes, crushed
  • 1 -1/2 lbs. fresh clams scrubbed
  • 2 tablespoons fresh parsley chopped 

Directions

In medium skillet, heat oil. Add onion and garlic; sauté for 1 minute. Stir in tomatoes and juice, wine, thyme, salt and red pepper flakes. Bring to a boil.

Reduce heat to low; simmer, uncovered, for 10 minutes, stirring occasionally. Add clams; cover.

Simmer for 5 minutes or until clams open. Discard any clams that do not open. Sprinkle with parsley just before serving. Good Italian bread is a must with this appetizer.

Spaghetti with Eggplant and Mozzarella

Ingredients:

  • 1 pound eggplant, peeled or unpeeled, cut into 1/2-inch cubes
  • Salt
  • 1 tablespoon olive oil
  • 2 large cloves garlic, lightly smashed
  • 1/2 teaspoon hot red pepper flakes
  • 1 pint (1 pound) cherry tomatoes, cut in halves or quarters
  • 12 ounces spaghetti
  • 2 tablespoons finely chopped basil or parsley
  • 8 ounces fresh mozzarella, cut into 1/4-inch cubes
  • Grated Pecorino or ricotta salata

Directions:

In a skillet, heat oil and saute the eggplant until it is soft and lightly browned. Remove the eggplant with a slotted spoon and drain on absorbent paper.

Add the garlic and the pepper flakes and place over low heat. Cook the garlic, pressing it into the oil a couple of times to release its flavor, until it barely begins to color on both sides. Remove the garlic.

Add the tomatoes, immediately cover the pan, increase the heat to medium-high, and cook the tomatoes until they fall apart and become saucy, about 8 minutes.

Meanwhile cook the spaghetti until al dente in plenty of salted boiling water.

Just before the pasta is done, add the eggplant cubes to the tomato sauce, lower the heat, and cook gently, still covered, for another minute or so.

Drain the spaghetti and turn it into a warm serving bowl. Add the eggplant and tomato sauce, plus the finely cut herbs. Toss well. Add the mozzarella and toss again.

Serve immediately. Garnish with some grated Pecorino or ricotta salata, if desired.

 

Beef and Sausage Roll

At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking or combined with other ingredients to make meatballs or a meat roll such as this one.

For the meat

  • 1 1/2 cups 1/2-inch pieces crustless Italian bread
  • 1/2 cup milk
  • 1 1/2 pounds ground beef
  • 8 ounces lean Italian sausages, casings removed
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Marinara Sauce, heated

For filling

  • 1/4 cup water
  • 1 10-ounce package ready-to-use spinach
  • 4 ounces thinly sliced prosciutto
  • 3 ounces provolone cheese, cut into 2×1/4×1/4-inch strips
  • 6 hard-boiled eggs, peeled
  • 18 fresh Italian parsley sprigs
  • 1 tablespoon olive oil

Directions:

Line an 18 x 12-inch baking sheet with foil. Moisten foil with water. Mix bread and milk in medium bowl. Mash bread with fingers until soaked. Squeeze out excess moisture from the bread. Place bread in a large bowl; discard milk. Add beef, sausages, eggs, salt and pepper to bread and mix well. Place meat in center of foil. Using moistened fingers, pat meat into 12 x 14-inch rectangle, about 1/2 inch thick. Cover; chill while preparing filling.

Filling:

Preheat oven to 350°F. Spray a baking sheet with cooking spray.

Bring 1/4 cup water to simmer in large pot. Add spinach; cover and cook until just wilted, tossing often, about 3 minutes. Drain well; pat dry. Cool. Arrange spinach over meat, covering completely. Cover with prosciutto. Arrange cheese on top of the prosciutto. Place hard-boiled eggs end to end in line down long side of roll. Arrange parsley along both sides of eggs. Starting at long side near eggs and using foil as aid, roll up meat jelly roll style. Pinch ends and seams together, enclosing filling completely.

Transfer meat roll to the prepared baking sheet. Remove foil from around meat roll. Brush meat with 1 tablespoon oil.

Bake meat roll until thermometer inserted into center registers 160°F, about 1 hour. Pour hot marinara sauce over meatloaf. Let stand 15 minutes. Serve hot or at room temperature; cut into slices.

Almond Limoncello Cake

 Ingredients:

  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar or sugar alternative
  • 1/3 cup olive oil
  • 5 tablespoons unsalted butter, room temperature
  • 10 ½ ounces almond paste, crumbled
  • 2 tablespoons finely grated lemon peel, (2 -3 lemons)
  • 3 large eggs, brought to room temperature
  • 1/3 cup Limoncello (Italian lemon liqueur made with vodka)
  • Powdered sugar
  • 1/2 cup toasted sliced almonds for garnish (optional)

Directions:

Preheat the oven to 325 degrees F. Butter and flour a 9” springform pan.

In a small bowl, whisk flour, baking powder and salt together and set aside.

In an electric stand mixer, add sugar, oil and butter. Beat until light & fluffy. Add crumbled almond paste and grated lemon peel. Beat until smooth. Add eggs, one at a time, incorporating well. Add flour mixture and blend.

Transfer the batter to the pan. Place the springform pan on a baking sheet pan and place in the oven. Bake until golden brown, about 45 minutes. Remove from the oven and cool cake completely. Remove cake from springform pan and carefully remove the bottom of the pan. Place cake on a serving plate.

Brush top of cake with Limoncello or poke tiny holes in the cake and drizzle with the Limoncello. Can be prepared one day in advance at this point. Cover and store at room temperature. Right before serving, sprinkle with a little more Limoncello and powdered sugar. If desired, garnish with sliced almonds. Serves 8 to 12.

Note: The cake needs to cool completely before being removed from the springform pan and that takes several hours. Also, if it sits overnight, the Limoncello really sinks in and gives it a richer, more lemony flavor.

 

 

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Posted by in Appetizer, Beef, cake, Cheese, clams, Desserts, Fish, Healthy Italian Cooking, Italian Cuisine, Pasta, Salerno, Sausage, Vegetables Tags: , ,

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