Reggio Calabria is a province in the Calabria region of Italy. It is the southernmost province in mainland Italy and is separated from the island of Sicily by the Strait of Messina. The Aspromonte mountain range dominates the western part and, with its long coastline, the province is a popular tourist destination during the summer. In 2018, the province will become the Metropolitan City of Reggio Calabria.
The province features three types of terrain. The west is mountainous with creeks and rivers flowing through the area. The lower hills are terraced for the cultivation of citrus fruits, olives and vines and the wooded areas are covered with chestnuts, beeches, holm oaks, pines and Sicilian firs. The southern part of the province has a coastal plain that extends from the Tyrrhenian Sea to the Ionian Sea.
Eggplant is a favorite vegetable crop and it is prepared in a variety of ways: sautéed in olive oil with garlic and parsley; coated in egg and breadcrumbs and fried or and stuffed with salted anchovies and breadcrumbs. Sweet peppers, artichokes, zucchini, onions and mushrooms are all abundant.
Coastal waters are rich in tuna, swordfish, sardines and anchovies and in the mountain areas pork is the main meat of this area. There are countless salamis and sausages, as well as all types of homemade pastas. Pecorino is made by every family that owns sheep. The luxury of sweets is usually reserved for holidays.
The food is simple: pastas and vegetables, complemented by olive oil and sausages. Think of various shapes of dried pasta like spaghetti or penne topped with colorful sauces made with combinations of tomatoes, eggplant and peppers. All these ingredients frequently make their way into hearty soups.
The province was devastated by the 1908 Messina earthquake. This was followed by a series of tsunamis that brought further damage. In the 1950s there was a mass migration of rural people from Reggio Calabria and other provinces in southern Italy to the cities of Rome, Milan and Turin in the north. They were driven by poverty, the poor soil of the region and the chronic lack of employment opportunities. The Italian government responded by making Catanzaro the regional capital and arranging for the regional assembly to be held at Reggio. A new port was built and it has become a busy container terminal that processes more than three million shipping containers each year. New roads have been built to handle the resulting increase in traffic.
The region is famous for the production of the Bergamot orange. The bergamot orange (pronounced /ˈbɜːrɡəˌmɒt/) is a fragrant fruit the size of an orange, with a yellow color similar to a lemon. Citrus bergamot is commercially grown in southern Reggio), where more than 80% is produced. Bergamot peel is used in perfume for its ability to combine with an array of scents to form a bouquet of aromas which complement each other. About one-third of all men’s and about half of women’s perfumes contain bergamot essential oil. Bergamot essential oil is popular in aromatherapy. Bergamot is also used in many skin care creams.
An essence extracted from the aromatic skin of this sour fruit is used to flavor Earl Grey tea. It is often used to make marmalade, particularly in Italy. Carpentierbe, a company based in San Giorgio Morgeto, near Reggio Calabria, makes a digestive liqueur derived from bergamot marketed under the name Liquore al Bergamotto.
The juice and zest can be used to flavor cookies, cakes, yogurt and custard. Bergamot oranges pair well with other citrus fruits, seafood, ricotta, mild salad greens, avocado and fresh herbs such as dill, basil and tarragon. Bergamot oranges will keep up to two weeks in the refrigerator.
Bergamot Marmalade
Makes 2 (450 g/1 lb) jars
Ingredients
- 1 lb (500 g) bergamot oranges (about 3 medium)
- 2 cups (400 g) sugar
- 1/2 cup (125 ml) water
Directions
Separate all the seeds from the fruit and place in a muslin bag or in cheesecloth and tie closed.
Puree fruit, skin included (but not the seeds), in a food processor.
In a large heavy bottom pot, add the citrus fruit mixture, juice, bag with seeds and water.
Bring to a boil, then immediately reduce to a simmer and cook until the peels are translucent, about 15-20 minutes.
Remove from the heat and let the mixture rest for 2 hours. (It helps to release the pectin and essential oils from the rinds).
Add the sugar to the citrus fruit mixture, bring it to a boil again and reduce to slow simmer. Stir from time to time to make sure that the fruit doesn’t stick to the bottom of the pot.
The marmalade will take about 15-20 minutes. Scoop out the muslin bag, squeeze any liquid out of it and give the marmalade a good stir. Remove from the heat and check if it is set.
To test, spoon a teaspoon of hot marmalade onto a small plate. Transfer it to a freezer for 1 minute. Then, tilt the plate to see if the jam “wrinkles.” If so, it’s done.
(If you use a candy thermometer, the temperature should be around 221 F/105 C).
Once the marmalade is cooked, ladle into clean jars and twist on the lids tightly. Cool and store in the refrigerator.
Bergamot Orange Custard Cups
Serves 6
Directions
- 4 ounces sugar
- 1 tablespoon grated Bergamot orange zest, plus extra for garnish
- 4 large eggs
- 4 ounces freshly squeezed Bergamot orange juice
- 10 ounces heavy cream
Directions
Preheat the oven to 350˚F. In a mixer fitted with a paddle attachment, mix the sugar and orange zest on low until thoroughly mixed.
Add the eggs, then the orange juice and then the cream, mixing on low for several seconds after each addition until just combined.
Strain through a fine mesh sieve. Divide the mixture among 6 ramekins and place them into a roasting pan.
Add enough hot water to the roasting pan to come halfway up the sides of the ramekins and bake for about 25 minutes, or until just set.
You can tell that the custards are done when they jiggle like gelatin.
Remove the custards from the water bath and let cool to room temperature. Refrigerate for 3 to 4 hours, or until firm. Serve with lightly sweetened whipped cream garnished with orange zest.
Orange Roasted Chicken
Ingredients
- Zest of 5 bergamot oranges
- 1 cup bergamot orange juice
- 3 finely minced garlic cloves
- 2 tablespoons finely chopped herb mixture (rosemary, sage, thyme, oregano)
- ¼ cup olive oil
- 1 (3-pound) chicken, cut into 8 pieces, bone-in, skin-on
- ¼ cup butter, softened and room temperature
- ½ teaspoon paprika
- 1 bergamot orange, cut into thick slices for garnish
- Sea salt and freshly ground black pepper
- Herb sprigs for garnish
Directions
In a mixing bowl, combine half of the orange zest with the orange juice, garlic, herbs and olive oil. (Set aside the remaining zest for later.)
Stir to combine and pour into a very large zip-lock bag. Add the chicken pieces and move them around to ensure they’re all coated with the marinade.
Seal the bag and place into a bowl (in case it leaks) and then into the refrigerator to marinate for at least 3 hours and up to overnight.
Preheat the oven to 375 degrees F.
In a mixing bowl, combine the softened butter with the paprika and the remaining orange zest.
Remove the chicken pieces from the bag and place them in a 9 X 13 X 2-inch baking dish. (Set aside the marinade in the bag.)
Season both sides of the chicken with salt and pepper and then using your hands rub the butter mixture under the skin of each chicken piece and on top of the skin.
Pour the marinade over the chicken and add the orange slices. Place the baking dish in the oven and roast the chicken until it’s cooked through, about 45 minutes.
Baste the chicken several times during cooking.
Let the chicken rest for at least 10 minutes before serving. Garnish with fresh herbs, if desired.
Fresh Fruit Salad
Use additional in season fruits, if you would like to add them.
Ingredients
- 1/2 cup sugar
- 2 tablespoons bergamot orange zest
- 1/4 cup fresh bergamot orange juice
- 1/4 cup water
- 3 cups fresh bergamot orange segments
- 2 cups fresh strawberries, sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup sliced almonds, toasted, optional
Directions
In a small saucepan, combine the sugar, orange zest, orange juice and water.
Bring to a boil over medium high heat, stirring occasionally until the sugar dissolves.
Remove the pan from the heat, strain through a sieve into a small bowl. Let cool completely.
In a large serving bowl, combine the fruit and mint. Add the orange syrup, stirring to combine. Cover and chill for at least an hour.
Sprinkle with almonds, if using, before serving.
This coming weekend is Memorial Day and the official start of BBQ season. That means lots of ribs, burgers, steaks, kebabs and corn on the cob. If you are going to invite friends over, it will take some planning. What if you are not in the mood for cooking for lots of folks this weekend? Well don’t. You can still have that BBQ shindig, but for just 2 or 3. This is what we will be having at our Memorial Day BBQ.
Grilled Ham Steak with Pear Topping
For Two
I am not a huge fan of ham steak, but my husband is, so over the years I have worked on making ham steaks taste good. I learned that to make the meat tender, it is important to marinate the steaks overnight. To avoid a dry end result, cook them quickly on the grill and make a flavorful topping. Here is my recipe and it works for us.
Ham Marinade
- Juice of one orange – (save the orange rind for the braised carrot recipe below)
- 1 tablespoon brown sugar
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon paprika
- 1 fully cooked boneless ham steak (1- 3/4 pounds)
Pear Topping
- 1 Bartlett pear, cored and diced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- ¼ teaspoon ground ginger
- ¼ cup of pecans
Directions
In a large resealable plastic bag, combine the marinade ingredients. Add ham; seal bag and turn to coat. Refrigerate overnight.
Heat an outdoor grill. Brush the grates with oil
On a sheet of heavy-duty foil large enough to hold the diced pears, place the diced pears and pecans in the center of the foil. Dot with the butter and sprinkle on the brown sugar and ginger.
Close the foil into a package and place on the grill Cook for 10 minutes before placing the ham on the grill.
Drain the ham from the marinade and reserve the marinade. Rotate the pear packet on the grill.
Grill the ham steak over medium-hot heat for 3 minutes on each side, basting frequently with the reserved marinade.
Remove the pear packet and spoon the pear sauce over the ham.
Cheddar Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups low-fat buttermilk
- 4 tablespoons honey
- 2 large eggs
- 1 cup shredded cheddar cheese (4 ounces)
- 2 tablespoons butter
Directions
Preheat oven to 425 degrees F.
In a large bowl, whisk flour, cornmeal, baking soda, salt and pepper; make a well in center of flour mixture.
Whisk together the buttermilk, honey and eggs. Add to the flour mixture and gently incorporate the dry ingredients. Mix in the cheese.
Place the butter in an 8-inch baking pan and place the pan in the oven until the butter melts. Remove the pan from oven and tilt to coat bottom and sides.
Pour the batter into the buttered pan and bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes.
Let cornbread cool 15 minutes before cutting.
Braised Carrots and Fennel
Serves 4
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- ¾ lb carrots (1 fresh bunch; about 6 or 7) – cut into matchsticks
- 1 fennel bulb – ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8″ slices
- 2 strips of orange zest – 1″ x 4″ long
- 1/4 teaspoon fennel seeds – crushed in a mortar
- 5 tablespoons orange juice
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
- 1 teaspoon dried dill or 1 tablespoon chopped fresh dill
Directions
Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds.
Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes until the fennel starts to soften, tossing occasionally.
Add the orange juice, salt and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated, about 5 minutes. Remove orange zest and stir in the dill.
Lemon Coconut Cupcakes
20 cupcakes
Ingredients
Cake
- 18.5 oz pkg. Lemon Supreme cake mix
- 1/3 cup unsalted butter, at room temperature and very soft
- 4 large eggs
- 1 cup milk
- Cupcake liners
Coconut Topping
This frosting is very stable and does not melt or weep at room temperature like many standard whipped cream frostings or change in any way under refrigeration.
- One 8 oz pkg low-fat cream cheese, at room temperature
- ½ cup powdered sugar
- ½ teaspoon coconut extract
- 2 cups cold heavy (whipping) cream
- Sweetened shredded coconut
Directions
Preheat the oven to 350 F.
Coat muffin cups with cooking spray and place a cupcake liner in each.
In the large bowl of an electric mixer, combine the cake ingredients. Then beat on medium speed for 2 minutes.
Using an ice cream scoop fill the muffin cups 3/4 full. Bake 15 minutes or until a cake tester inserted in the center of the cupcake comes out clean.
Let the cupcakes cool in the pan for 10 minutes, then remove them to a wire rack. Cool completely before frosting.
To make the frosting
Combine the cream cheese, powdered sugar and coconut extract in a large mixing bowl or the bowl of a stand mixer.
Fit the mixer with the whisk attachment and mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times, while you continue whipping until the cream can hold a stiff peak.
Spread each cupcake generously with the frosting and top each with sweetened coconut. Press the coconut lightly, so it sticks to the frosting. Chill until serving time.
Now that summer is here in my part of the world, the swimming pool is in full swing. I know that it is probably not summer hot in May where you live, but here is it about 85-86 degrees every day. The 90s will be here next month. This time of year, I like to invite friends over for swimming and either lunch or a BBQ supper. Lunch is a good idea because it can be served easily poolside and most of the food preparation can be done in advance. Seasonal soups are always a big hit with my friends. I usually like to prepare a sandwich or a salad that complements the soup. Here are some of my ideas for lunch that you can make for your family or for guests.
Corn Chowder
Ingredients
- 2 tablespoons butter
- 2 leeks, white and light green sections, chopped
- 3 celery stalks, cut into 1/2-inch dice
- 3 carrots, diced
- 1 red or orange bell pepper, stemmed, seeded and cut into 1/2-inch dice
- 2 large potatoes, peeled and diced
- 6 cups fresh corn kernels, divided
- 1 sprig fresh thyme
- 1 teaspoon chili powder
- 1 cup half-and-half
- 4 cups vegetable stock
- Kosher salt and black pepper to taste
- Grated cheddar cheese, chopped chives or crumbled bacon, for garnish
Directions
Heat the butter in a Dutch oven or large soup pot. Add the leeks, celery, carrots, bell pepper and potatoes to the pot and saute for ten minutes until soft.
Add 3 cups of the corn, the vegetable broth, chili powder and the thyme. Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.
Remove the pot from the heat and puree the contents with an immersion blender. Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.
Return the pot to the heat and simmer the soup for about 30 minutes.
Serve in individual soup bowls with any or all of the garnishes.
Eggplant Parmesan Sandwiches
For each sandwich
- One 3-4 inch square of Eggplant Parmesan
- Recipe for Eggplant Parmesan: https://jovinacooksitalian.com/2016/05/18/what-to-cook-this-week/
- One slice mozzarella cheese, cut to fit the sandwich
- 1 ciabatta roll, sliced in half
Directions
Heat the oven to 350 F.
Place the eggplant on the bottom half of a ciabatta roll. Top with a slice of mozzarella cheese and the roll top.
Wrap the sandwich in foil and place on a baking tray. Bake the sandwich for 15 minutes or until hot and the cheese has melted.
Cut the sandwich in two and serve with Tuscan peppers and olives.
Fresh Tomato Basil Soup
Ingredients
- 4 cups low sodium chicken or vegetable broth
- 1 cup chopped sweet onion
- 3/4 cup chopped celery
- 3 tablespoons thinly sliced fresh basil
- 6 oz can tomato paste
- 2 pounds plum tomatoes, cut into wedges
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream or half & half
- Thinly sliced fresh basil for garnish
Directions
Combine the first 6 ingredients in a large saucepan; bring to a boil. Reduce the heat and simmer 30 minutes.
Remove the pot from the heat and puree the soup with an immersion blender. Stir in salt and pepper and the cream. Return the pot to low heat and warm the soup. Do not boil.
Serve in individual soup bowls with basil for a garnish.
Shrimp Pie
Ingredients
- 1 refrigerated or frozen deep dish pie crust, at room temperature
- 1 large shallot, minced
- 3 tablespoons butter
- 1 ½ cups fresh shrimp, peeled, deveined and diced
- 1 teaspoon Old Bay (seafood) seasoning
- ½ cup jarred roasted red peppers, diced
- 2 tablespoons dry vermouth or white wine
- 3 eggs
- 1 cup heavy (whipping) cream
- 1 tablespoon tomato paste
- 1 1⁄2 cups grated cheddar cheese or your favorite cheese
- Hot sauce, a few dashes
Directions
Preheat the oven to 375 degrees F.
Fit the pastry into a 9 inch pie pan coated with cooking spray and flute the edges. Place the pan on a baking sheet.
Cook the shallots in the butter for 1-2 minutes over moderate heat until tender, but not browned.
Add the shrimp and stir gently for 1 minute. Sprinkle on the seafood seasoning.
Add the wine, raise the heat and boil for a minute. Allow to cool slightly. Stir in the roasted red peppers.
Beat the eggs in a mixing bowl with the cream, tomato paste and hot sauce. Gradually fold in the cooled shrimp mixture.
Spread 1 cup of the cheese on the bottom of the pie crust.
Pour the shrimp mixture into the pastry shell and sprinkle the remaining cheese over the top.
Bake in the upper third of the oven for 30 to 35 minutes or until the pie has puffed and browned on the top.
Cool for 15 minutes before cutting.
Tuscan Vineyard and Abbey painted by Marilyn Dunlap
Chianti, Italy, is the Classico wine region in the province of Tuscany, Italy. Chianti” is the name of the wine region but the wine from Chianti is known as Chianti Classico, to distinguish it from other Chianti wines that come from areas of Tuscany outside the Chianti region. Stretching between Florence and Siena, in the heart of Tuscany, the Chianti wine region is highly romanticized area with its terracotta-roofed towns and vineyards stretching across sun-draped hillsides. However, you no longer will find the straw-wrapped wine bottles readily available. Today, Chianti vintners produce excellent, nuanced wines that are worthy of elegant surroundings.
Chianti Vineyards
The Chianti DOCG covers all the Chianti wine region and includes a large stretch of land encompassing the western areas of Pisa near the coast of the Tyrrhenian Sea, the Florentine hills to the north, the province of Arezzo in the east and the Siena hills to the south. These vineyards overlap the DOCG regions of Brunello di Montalcino, Vino Nobile di Montepulciano and Vernaccia di San Gimignano. Any Sangiovese-based wine made according to the Chianti guidelines from these vineyards can be labelled and marked under the Chianti DOCG should the producer wish to use the designation.
The first definition of a wine-area called Chianti was made in 1716. In 1932 the Chianti area was completely re-drawn and divided in seven sub-areas: Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano and Rùfina. Wines labelled “Chianti Classico” come from the biggest sub-area of Chianti, that includes the original Chianti heartland. Only Chianti from this zone may boast the black rooster seal (known in Italian as a gallo nero) on the neck of the bottle, which indicates that the producer of the wine is a member of the Chianti Classico Consortium, the local association of producers.
Sangiovese grapes
During the 1970s producers started to reduce the quantity of white grapes in Chianti. In 1995, it became legal to produce a Chianti made completely from Sangiovese grapes. For a wine to retain the name of Chianti, it must be produced with at least 80% Sangiovese. Aged Chianti (38 months instead of 4–7), may be labelled as Riserva. Chianti that meets more stringent requirements (lower yield, higher alcohol content and dry extract) may be labelled as Chianti Superiore, although Chianti from the “Classico” sub-area is not allowed to be labelled as “Superiore”.
Antinori Winery
The Antinori family has been producing wine in the region since the 1300s. The family company, Marchesi Antinori, is planting for the future. In the fall of 2012, a new, architecturally stunning winemaking facility, called Antinori nel Chianti Classico, was inaugurated. And in March of the following year, the glass-and-steel complex opened to the public for tours of its elegant cantina and grounds. “The idea was to bring the heart of the company back to the countryside where the wine is produced,” says Antinori, who represents the family wine business’s 25th generation. “We wanted to have a winery which was not a monument, but integrated in the landscape.”
Antinori Tasting Room
The facility includes a 129,000-square-foot, multilevel winery, with an energy-efficient gravity-flow system and naturally cool underground barrel rooms that have yet to need air-conditioning. In addition, the new location houses the company’s headquarters, an auditorium, boutique, restaurant, museum, olive oil mill and a facility for producing sweet Vin Santo. Its most dramatic features are the glass-walled tasting rooms that rise above the cathedral-like barrel cellars and the exterior onion-peel staircase that climbs to a terrace built on a swooping 70-foot roof overhang.
Wine Type
Is identified in one of three ways (see below):
Region
The region or sub-region will always be located next to the classification level
Classification (DOCG, DOC, IGT, Vino da Tavola)
Wine Name
This is never next to the classification and often indicates that the wine is a blend of grapes, as in the case of a Super Tuscan wine.
Producer Name
Italian wineries will often use words like Tenuta, Azienda, Castello or Cascina in their name.
What makes Chianti the perfect food wine?
Chianti, a red blend from Tuscany, is as essential to Italian cuisine as extra virgin olive oil.
When you think of pairing Chianti with food, most people think of pasta and it is a perfect combination, but there is so much more that you can pair with Chianti.
It’s a great compliment to strong-tasting poultry dishes, spiced lamb or even beef (as long as it’s not overly fatty). If you are looking for a good wine with pizza, Chianti is a good choice.
Lasagna
Chianti’s is a perfect accompaniment for lasagna. It’s higher acid level stands up well to Lasagna’s rich tomato sauce and it has enough flavor to stand up to sausage or meat that is often part of the dish.
Spaghetti Bolognese
A rich meat sauce made with a tomato and wine base pairs with Chianti.
Roasted Leg of Lamb
The herbs used to flavor the meat pair perfectly with the slightly acidic nature of Chianti.
Cioppino
It was first created in San Francisco by the fishermen whose diet was pretty much limited to whatever they caught at sea and didn’t sell. Trading with other fisherman for different types of seafood brought variety and, in the process, created one of the world’s favorite seafood stews. The brininess brought by the seafood along the tomato flavor are the ideal compliment for Chianti.
Pizza Margherita
Pair pizza with Chianti. Chianti is light enough to not overwhelm pizza Margherita’s simple flavors of basil, tomatoes and cheese.
Main Dish Recipes to Serve with Chianti Wine
Tuscan Market
Pork and Mushroom Ragu
6 servings
Ingredients
- 1 oz dried porcini mushrooms
- 2 cups beef broth
- 1 tablespoons olive oil
- 4 oz pancetta, minced
- 2 lbs boneless pork ribs, cut into 1″ cubes
- 1 large onion, finely chopped
- 1/2 cup carrots, finely chopped
- 8 oz cremini mushrooms, finely chopped
- 3 cloves garlic
- 1 cup dry white wine
- One 16 oz can peeled tomatoes, in their juice and chopped
- 1/4 flat leaf parsley, minced
- 1 lb package pappardelle pasta
Directions
In a small saucepan, bring the beef broth to a boil. Soak porcini mushrooms in the boiled broth for 30 minutes. With a slotted spoon, remove the porcini, chop them and set them aside. Reserve the broth.
Heat the oil in a large heavy bottomed saucepan over medium high heat. Add a layer of pork ribs and brown the meat on all sides, about 3 – 5 minutes per side. Remove the browned pork, set aside and repeat with the remaining pork until all the pieces are well browned.
Pour off any remaining fat from the pan. Add the pancetta and cook until lightly browned, about 5 minutes. Add the cremini mushrooms and cook until they are softened and most of the released juices evaporate. Add the garlic, onions and carrots and cook until softened, about 6-8 minutes.
Add the wine, meat, reserved porcini beef broth, chopped porcini mushrooms and tomatoes to the pot. Mix well and bring it to a brisk simmer.
Cover and adjust heat to a low simmer for 1-1/2 hours. Stir frequently, add 1/4 cup of water as needed to keep it moist.
Cook the pappardelle pasta al dente according to package directions. Drain. Mix the pasta with the ragu and top with the parsley.
Chicken and Sausage Skewers
Ingredients
- 2 sprigs of rosemary, leaves chopped
- 1 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 1/2 lbs boneless skinless chicken thighs cut into 2″ pieces
- Salt and pepper to taste
- 8 oz. thin sliced prosciutto, cut each slice in half
- 1 1/2 lbs fresh Italian sausage cut into 2″ pieces
- Sage leaves
- 12 skewers
Directions:
Over low heat in a small saucepan, heat the olive oil and the chopped rosemary leaves. Once the oil and rosemary start to sizzle, remove from the pan from the heat and cool to room temperature (can be done 4 days in advance).
Whisk 1/4 cup of the rosemary oil with the white wine vinegar; add the chicken pieces and marinate for 30-60 minutes. Reserve the remaining oil.
Remove the chicken pieces from the marinade and lightly season with salt and pepper. Wrap each piece of chicken with a piece of prosciutto.
Alternate the chicken and sausage on the skewers, placing a sage leaf between them. Each skewer should have about 2 pieces of chicken and 2 pieces of sausage to make 12 skewers.
Refrigerate the kebabs until ready to cook. When ready to grill, brush the chicken and sausage with some of the remaining rosemary oil.
Heat a grill and create a low heat section. Cook the skewers over low heat and turn frequently to avoid burning, about 5 minutes on each side. Brush with more rosemary oil if the meat appears dry during cooking.
Alternatively, the skewers can be cooked in the broiler until they are browned.
Classic San Francisco Cioppino
Serves 6-8
Ingredients
- 1/4 cup olive oil
- 1/4 cup butter
- 1 rib of celery, chopped
- 1 onion, diced
- 4 cloves crushed garlic
- 1 red bell pepper, diced
- 1/4 pound crimini mushrooms, sliced
- One 28 oz. can crushed tomatoes
- 1/3 cup tomato paste
- 2 cups clam juice
- 2 cups dry white wine
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon each dried basil and dried oregano
- 1/2 teaspoon red pepper flakes (chili)
- 1 large cooked Dungeness crab (about 2 pounds), cracked and cleaned, still in the shell.
- 2 pounds fresh halibut fillet or other firm-fleshed white fish, cubed
- 24 large shrimp, peeled and deveined
- 1 dozen mussels OR clams OR oysters OR a combination of those, depending on what is available
Directions
In a large pot, melt the butter with the olive oil over low heat.
Sauté the celery, onions and garlic until soft (about 5 minutes). Add all the other ingredients EXCEPT the seafood and simmer on low heat, uncovered, for one hour. Add a little water if the sauce becomes too thick. Adjust seasonings to taste.
Add the white fish and shrimp. Simmer, covered, for about 5 minutes. Add mussels and simmer for 3-5 minutes more, until the shells open. Discard any mussels that do not open.
Add the crab last and just heat through. Ladle the stew into large bowls and serve with crusty sourdough bread and lots of napkins.
Sunday Braciole
Ingredients
- 1/2 cup Italian seasoned dried breadcrumbs
- 1/3 cup golden raisins
- 1/3 cup pine nuts
- 3 cloves garlic, finely chopped
- 1/2 cup grated provolone cheese
- 1/2 cup freshly grated Parmesan
- 4 tablespoons extra virgin olive oil, divided
- 1 flank steak, about 1 1/2 pounds, pounded to 1/8 inch thickness
- Salt and freshly ground black pepper
- 1 small onion, finely chopped
- 3/4 cup dry red wine
- 2 (28-ounce) cans diced tomatoes
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
Directions
Preheat the oven to 350 degrees F.
Mix together the first 6 ingredients in a bowl. Stir in 2 tablespoons of the oil. Season with salt and freshly ground black pepper.
Place the filling over the flank steak covering it evenly. Starting at the shorter end, roll up the flank steak into a tight cylinder. Tie the roll with butcher’s twine (kitchen string).
Heat a large ovenproof skillet or Dutch oven over medium high heat. Add the remaining 2 tablespoons of oil and the braciole. Brown the meat on all sides, about 10 minutes total.
Carefully remove the braciole to a plate. Add the onion to the pan and cook until tender, about 5 minutes. Add the wine and bring to a boil, scraping the bottom of the pot. Add the tomatoes.
Bring to a boil and then reduce heat to medium low. Allow to simmer for a few minutes to incorporate all the ingredients. Season with salt and freshly ground black pepper.
Put the braciole back into the pan. Cover with a lid or foil and place in the oven. Bake turning the braciole every 30 minutes and basting with the tomato sauce.
After one hour uncover the pan and bake until the meat is tender, about 1 1/2 to 2 hours. Add more wine or water to the sauce if needed as it cooks.
Remove the braciole from the sauce and let rest for ten minutes. Remove the twine.
Slice the braciole into 1 inch thick slices. Transfer to a warmed platter. Spoon the sauce over. Sprinkle with the basil and parsley.
Grilled Lamb Chops
For the steak seasoning, I like Pensey’s Chicago Seasoning, but use whatever seasoning you like.
For 2
Ingredients
- 4 loin lamb chops, 1 ½ lbs and 1 ½ inches thick, fat trimmed
- 4 tablespoons olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon steak seasoning
- 2 lemon quarters
Directions
In a zip-lock bag combine the lamb chops, oil, lemon juice and steak seasoning. Close the bag and mix well. Refrigerate the lamb chops overnight.
Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack. Remove the lamb from the refrigerator 30 minutes before cooking.
Transfer the lamb chops to the grill. Cook 5 minutes,; turn and cook 5 minutes. Remove to a plate, cover with foil and let rest for 5 minutes. Serve with the lemon quarters.
If making the potatoes on the grill leave continue to cook them while the lamb chops rest.
Grilled Potatoes
For 2
Ingredients
- 2 Yukon Gold Potatoes, quartered
- 2 tablespoons olive oil
- 1 small clove garlic, minced
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon each salt and black pepper
Directions
Boil the potatoes in water for 6 minutes, until slightly cooked but firm in the center. Drain potatoes in a colander. Dry on paper towel.
Place the olive oil, garlic, oregano, salt and pepper in a mixing bowl. Add the potatoes and mix well.
Place a piece of heavy-duty foil on the opposite side of the grill from the lamb chops. Spread the potatoes in a single layer on the foil. Cook for 15 minutes, turning once halfway through cooking..
Cucumber Tomato Salad
For 2
Ingredients
- 1 cucumber, peeled if bitter, sliced thin
- ¼ cup chopped red onion
- ¼ teaspoon Kosher salt
- 1 medium tomato, halved and sliced
- Ranch Dressing, recipe below
Directions
Place the cucumber slices in a bowl and sprinkle with the kosher salt. Toss to distribute the salt evenly around the cucumber. Let sit for 20 to 25 minutes while the salt helps pull excess moisture out of the cucumbers. Then rinse off the salt, drain the cucumbers and dry them with paper towels
Combine the cucumbers, tomatoes and red onion. Refrigerate until serving time. When ready to serve, dress the salad with some of the ranch dressing.
Homemade Ranch Dressing
Ingredients
- 1/2 cup low-fat buttermilk
- 1/4 cup low-fat mayonnaise
- 1 tablespoon white wine vinegar
- 1 small clove garlic, grated
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- Pinch of onion powder
- Pinch of paprika
- Sea salt and freshly cracked pepper, to taste
Directions
Combine the buttermilk, mayonnaise, vinegar, garlic, chopped herbs, onion powder, paprika, sea salt and freshly cracked pepper, to taste. Mix until well combined then cover and place into a refrigerator for at least 30 before serving so the flavors have time to mingle.
Swordfish and Zucchini Kebabs
For 2
Ingredients
Swordfish
- 2 tablespoons extra virgin olive oil olive oil
- 1 Swordfish Steak, 1 inch thick (about 12 oz)
- 1 large clove garlic, sliced
- 1/2 teaspoon grated lemon zest
- Black pepper
Kebabs
- 1 medium zucchini, trimmed
- 10 squares of red onion
- Olive oil
- Salt and pepper
- 2 skewers
Directions
Place swordfish in a glass dish, sprinkle with lemon zest and black pepper, scatter garlic over the fish and pour olive oil over all. Cover and refrigerate for several hours.
Cut the zucchini in half lengthwise. Cut each half into 1 inch pieces. I had 10. Remove 2 red onion rings from a large onion. Cut each ring into 5 – one inch pieces.
Remove the garlic from the fish and cut the fish into 10 – one inch pieces.
Tread 2 skewers, alternating fish, zucchini and onion. Pour the dripping from the fish marinade over the skewers.
Heat an outdoor grill to high and oil the grill grates. Place the skewers on the grill and close the cover. Lower the heat to medium. Cook about 12 minutes until the fish is cooked through, turning the skewers halfway through the cooking time. Serve the kebabs over spaghetti.
A New Way To Cook Pasta
Angel Hair Pasta
I have read several articles about cooking pasta in a skillet with less water. I made a full pound of spaghetti for this recipe to test this non-traditional procedure for cooking pasta. The leftovers will not be wasted. It worked very well. The pasta cooked quickly and was perfectly cooked. You do have to stir it often to keep it from sticking to the bottom of the pan. It is definitely an energy and time saver, without loss of flavor.
Ingredients
Pasta
- 16 oz thin spaghetti
- 1 1/2 teaspoons salt
- 6 cups cold water
- 4 tablespoons extra virgin olive oil
- 1/4 cup grated Parmesan cheese (1 oz)
- 1/4 cup flat-leaf parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly cracked black pepper
Directions
Place pasta in a dry 12 inch skillet (if pasta is very long, such as spaghetti, break the stands in half). Add 1 1/2 teaspoons salt and 6 cups cold water.
Place over high heat and cook uncovered, stirring frequently to keep pasta submerged, until pasta is almost al dente, about 7-8 minutes, depending on the thickness of the pasta.
Tilt the pan and spoon off the liquid that pools at the edge of the pan into a bowl, so that very little is left in pan. Add remaining ingredients to the pasta.
Return just enough cooking liquid to the pasta, tossing them with the spaghetti. Serve with the swordfish kebabs.
Homemade Marinara Sauce
Use this sauce for the meatballs and eggplant recipes.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, minced
- 2 cloves garlic, minced
- 2 (28-ounce) containers Italian Crushed Tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup Italian flat-leaf parsley, chopped
- Salt and pepper to taste
- 6 large basil leaves
Directions
In a large saucepan, sauté the onion in olive oil, until soft over medium to low heat. Add the garlic and sauté for a minute; be careful not to overcook.
Add tomatoes, oregano and crushed red pepper to the saucepan and bring to a boil. Once boiling, lower the heat and cover with a lid.
Cook for 25 minutes on medium heat. Stir in parsley. Salt and pepper to taste. Cook for another 5 minutes. Turn off the heat and mix in the fresh basil.
Makes about 7 cups of sauce.
Neapolitan Meatballs
I call these Neapolitan meatballs because this is how my grandmother made them. She grew up in northern Campania before moving to America.
Makes 16 meatballs
Ingredients
- Extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons finely chopped fresh parsley leaves
- 4 thick slices firm, hardy white bread, crust removed, cut into cubes
- 3/4 cup milk
- 1 pound lean ground beef
- 1 pound ground pork
- 1 large egg
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
Add the bread to a medium mixing bowl and pour in the milk. Add the onion and garlic, stir and let sit for about 10 minutes.
Add the remaining ingredients to the bread mixture. Gently combine all the ingredients with your hands until just mixed together. Don’t overwork the mixture or the meatballs will be tough.
Divide the mixture into 16 equal pieces and shape them into meatballs.
You can brown the meatballs in a skillet in olive oil until brown. Or, you can put them on a foil lined baking pan and bake in a 350 F oven for about 25-30 minutes until brown.
Place the meatballs in a medium-large sauce pan or skillet and cover with some the homemade marinara sauce. Simmer for about 30 minutes before serving.
Eggplant Parmesan
This is not a dish that can be prepared quickly, but with some of my make ahead tips, you can enjoy this entrée for dinner and have several leftovers for future use without spending all day in the kitchen. Eggplant freezes very well in all stages of its preparation. Additionally, I do not fry the eggplant, but bake it in the oven to reduce the calories.
For each one pound of eggplant, you will need:
- 1 pound eggplant, peeled
- 1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters) or egg whites
- 1 cup Italian style bread crumbs
- ½ cup freshly grated Parmigiano-Reggiano
Directions
Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.
Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.
Place the egg substitute in one shallow dish and the bread crumbs mixed with the cheese in another.
Dip the eggplant slices into the egg substitute, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
- 2 ½ cups Marinara sauce (see recipe above)
- 8 ounces shredded mozzarella cheese
- 1 recipe breaded and baked eggplant
Directions
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and sprinkle with half of the cheese. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.
Italian Romaine Salad
For 2
Ingredients
- 1/2 head of romaine lettuce, sliced, washed and dried
- ¼ of a small red onion, cut into rings
Dressing
- 1 tablespoon red wine vinegar
- 1 clove garlic , minced
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
Directions
Place the greens and onion in a medium salad bowl. In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.
This time of year is great for baking. Spring has its own flavor profiles. Winter is a time for cinnamon, nutmeg, spice and chocolate. Spring is the time to shed those heavy flavors and transition to lighter flavors such as citrus, herbs and berries. This is the time to lighten up desserts and have a little fun trying out new flavor combinations. I do all our baking – breads and desserts- but I don’t like very sweet things, so our breads and desserts tend to be on the savory side or fruit based.
Fig Scones
These are not your typical scones. Instead of butter, the recipe uses cream. I serve them with lemon curd. You can also dust them with powdered sugar before serving.
Ingredients
- 2 cups unbleached all-purpose flour
- 2 cups whole wheat pastry flour
- ½ cup brown sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 10 ounces dried figs, diced small
- 2 cups heavy cream, cold
- ¼ cup honey
Directions
Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder and salt. Stir in the diced figs.
In a small bowl, whisk together the heavy cream and honey.
Using a wooden spoon, stir the heavy cream mixture into the flour mixture, stirring just until the ingredients are moistened.
Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms, sprinkling more flour in if needed. Divide the dough into two equal balls.
Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart.
Bake for 25 to 30 minutes, or until lightly browned. Serve warm or at room temperature.
Pecan Sourdough Bread
Ingredients
- 1 cup (about 8 ounces) fed sourdough starter, room temperature
- 1 cup water
- 3/4 cup pumpernickel flour
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons salt
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 2 cups chopped pecans
Directions
Mix all of the ingredients (except the nuts) in the bowl of an electric mixer with the paddle attachment until the dough comes together. Switch to the dough hook attachment.
Add the nuts, kneading until they’re evenly incorporated and the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover and let rise for 2 hours.
Turn the dough onto a lightly floured surface and form it into a long loaf. Place the log into a long stoneware baker that has been lined with parchment.
Cover the loaf, and let it rise for 1 hour, or until it springs back very slowly when lightly pressed.
Place the covered stoneware baker into a cold oven, set the oven to 400°F and bake for 40 minutes. Take the cover off and cook an additional 10-15 minutes.
Check the bread. The internal temperature should be about 190°F when measured on an instant-read thermometer. If not, bake for a few minutes longer.
Remove the bread from the oven and cool it on a rack. Yield: 1 loaf.
Blackberry Galette
Ingredients
1 (9″) refrigerated pie crust, at room temperature or make the cream cheese pastry recipe below
Dough
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves
- 4 tablespoons cold unsalted butter, diced
- 8 ounces cold cream cheese, diced
- 1 tablespoon cold milk
Filling
- 3 cups blackberries
- 2 tablespoons fresh lemon juice
- 1/4 cup sugar, plus 1 teaspoon
- 3 tablespoons flour
- 1 egg lightly beaten with 1 teaspoon water
Directions
In the bowl of a food processor, combine flour, sugar, salt and thyme and pulse about 5 times to evenly distribute the thyme. Add butter and pulse until it is the size of peas.
Add cream cheese and pulse until a dough begins to form. Add milk and pulse until the dough comes together. Form the dough into a disk and wrap in plastic wrap. Chill in refrigerator for 1 hour.
Preheat an oven to 400°F. Line a baking sheet with parchment paper.
Place the dough on a lightly floured surface and roll out into a 12-inch round. Fold the round in half, transfer to the prepared baking sheet and unfold the round.
In a bowl, lightly stir together the berries, lemon juice, ¼ cup sugar and flour.
Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge.
Fold the edge up and over the filling, forming loose pleats.
Brush dough with the egg wash and sprinkle with the remaining 1 teaspoon sugar.
Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
Transfer the galette to a wire rack and let cool. Cut into wedges and serve with whipped cream or frozen yogurt.
Lemon Rosemary Zucchini Bread
This savory bread goes very well with scrambled eggs or an omelet.
Ingredients
- 3 cups (390 grams) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons minced fresh rosemary
- 2 eggs
- 1/2 cup melted unsalted butter
- 1/4 cup olive oil
- 1/2 cup milk
- 1/2 teaspoons salt (omit if you use salted butter)
- 1 cup sugar
- 1 tablespoon lemon zest
- 3 cups grated zucchini (from about 1 pound of zucchini), squeezed dry
Directions
Preheat the oven to 350 F. Coat a 9 x 5 inch loaf pan with cooking spray and dust the bottom with flour.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and rosemary.
Beat the eggs in a mixer until frothy. Beat in the sugar. Beat in the melted butter, olive oil and milk. Stir in the lemon zest and grated zucchini.
Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
Pour the batter into the prepared loaf pan. Bake for 60-70 minutes. If you gently press down on the surface of the loaf, it should bounce back and a bamboo skewer or toothpick inserted into the center should come out clean.
Remove the pan from the oven. Let cool for a few minutes and then remove the loaf from the pan to cool on a rack.
Healthy Fruit and Oat Bars
These easy-to-make granola bars are lower in fat than many commercial snack bars and don’t have any of the additives or preservatives. I store them individually in zip-lock snack bags in the freezer. My husband is a golfer and he loves to put one in his bag on golfing days.
12 bars
Ingredients
- ½ cup refrigerated egg substitute or 2 eggs
- 1 cup light brown sugar
- 1 tablespoon canola oil
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups oats
- 1 cup dried fruit (apricots, berries, cranberries, etc.) chopped
- 1 cup walnuts or nuts of choice, chopped
- 1 tablespoon all-purpose flour
- ½ cup mini chocolate chips
Directions
Preheat the oven to 325 degrees F.
Use a silicone dessert bar pan and coat with cooking spray. Place the pan on a cookie sheet
In a large bowl, whisk the egg substitute, brown sugar, oil, cinnamon, salt and vanilla extract.
Stir in the oats, dried fruit, nuts and flour.
Divide the mixture evenly in the pan and flatten each slightly with a spatula.
Bake for 45 minutes, or until golden brown. Cool; turn out.
Put each bar in a zip-lock snack bag and place bags in a larger freezer bag to store in freezer.
Valentino Collection
Valentino Collection
Milan is a metropolitan city in the Lombardy region of Italy and it replaced the Province of Milan. It includes the city of Milan and other municipalities (comuni) and was first created by the reform of local authorities (Law 142/1990). It has been operative since January 1, 2015.
Italy’s fashion houses are legendary, from Dolce Vita to Prada and Versace to Valentino. The country has always been known for its meticulous craftsmanship and luxury materials, but it was only after Word War II that Italy emerged as a fashion destination. After the war Italy’s fashion industry got the confidence and the economic support to come into its own. In an effort to restore and stabilize the Italian economy after World War II, the Marshall Plan provided American aid for Italy’s textile businesses, which were mostly small, family owned operations. This investment spurred the production of leather, fur, silk and wool— the country’s most prized luxury materials to this day.
In 2009, this Italian city was named the fashion capital of the world. Every year, several major runway shows are held in Milan that showcase international fashion icons, buyers and models. The fashion industry in Italy is known for providing fashionable clothing and accessories that boast comfort, elegance, quality and fantasy. The purpose of Italian fashion is somehow different from the ones in New York, Paris and Tokyo. Italians prefer to buy clothes that will remain stylish longer, comfortable to wear and of good quality rather than fading trends.
Prada
Laura Biagiotti
During the ’50s and ’60s, while French labels like Christian Dior and Jacques Fath turned their focus fully on couture, only Italian fashion designers truly understood the need for women to have comfortable, versatile clothing that was also tailored and refined. Italian day wear took off in America and paved the way for the ready-to-wear collections coming out of Italy’s fashion houses today. Part of the reason Italy was the first market for day wear was a coterie of women designers who understood the needs of women. Germana Marucelli, Mila Schön, Simonetta and Galitzine: These women all came from Italian aristocracy and they found themselves without jobs and without any money after the war. What they knew were clothes and they had the technical know-how to create new designs.
Armani
Zegna
In Italy, designers have shown excellence when it comes to creating clothes and accessories that are functional and practical. In terms of design, designers make sure that the fabrics and other materials used in producing clothes are of equal quality. The country’s fashion industry has remained competitive in the international fashion industry and the industry is playing a significant role in the recovery of the Italian economy from the recession that recently hit the country. Any improvement in the condition of the fashion industry will also be beneficial to other industries in Italy. This is because most of the regions and small factories in the country are involved in the production of fashion accessories, textiles, shoes and apparel.
Spring Fashion Week 2016
Some of the largest fashion companies in the world are also headquartered in Italy. Many of the major Italian fashion brands, such as Valentino, Versace, Prada, Armani, Dolce & Gabbana, Marni, Iceberg, Missoni, Trussardi, Moschino, Dirk Bikkembergs, Etro, and Zegna are currently headquartered in the city. Among the newest labels are young designers, such as Sara Battaglia, Angelos Bratis and Aquilano.Rimondi.
Via Monte Napoleone, the leading thoroughfare in Milan’s “golden quadrilateral”. In 2010, it was ranked as the sixth most expensive shopping street in the world.
Milan also hosts a fashion week twice a year in Milan’s main upscale fashion district, where the city’s most prestigious shopping streets (Via Monte Napoleone, Via della Spiga, Via Sant’Andrea, Via Manzoni and Corso Venezia) are found. Italy also is home to many fashion magazines, such as Vogue Italia, Vanity Fair, Elle, Glamour, Grazia, Amica, Flair and Gioia.
In Milan not even the onslaught of the fall collections can prevent some of the city’s most stylish from preparing delicious, fresh food.
Want to feel like you are in Milan – make some of the recipes from their well-known cuisine.
Milanese Tripe Soup
Ingredients
- 2 1/4 pounds (1 k) boiled veal tripe
- 12 ounces (300 g) cranberry beans, soaked overnight
- 2/3 pound (300 g) carrots, chopped
- 1/2 pound (200 g) canned tomatoes
- 1/4 cup unsalted butter
- Sage
- 2 onions, minced
- A small stick celery, minced
- Olive oil
- Salt and pepper to taste
- A sprig of sage
Directions
If you haven’t bought the tripe already boiled, wash it very well, then cut it into fairly large pieces and boil it in a large pot for 30 minutes. Drain and discard the liquid.
Cover the tripe again with water and add a carrot, a celery stalk, an onion and salt. Bring to a boil. Skim the surface often and simmer for 4 hours, adding water if needed.
Drain it well and cut it into the traditional thin strips. Fill a pot with water and simmer the sliced tripe for another hour.
When the hour is almost up heat the butter and the oil in a Dutch oven and sauté the onions. When they are golden, add the tripe with its liquid, and, a few minutes later, the beans, celery, carrots, tomatoes and sage.
Season the pot with salt and pepper and add a little boiling water (just enough to cover). Cover and simmer on low for about three hours. Serve with freshly grated Parmigiano Reggiano or Grana Padano cheese.
Milanese Ravioli
Serves 6
Ingredients
- 3 1/3 cups (400 g) flour
- 4 eggs, divided
- 10 ounces (250 g) ground beef
- 3 cups (150 g) freshly grated Parmigiano-Reggiano cheese, plus extra for serving
- 1/4 cup (50 g) softened unsalted butter, plus additional for the sauce
- A few tablespoons of beef broth
- Salt
- A pinch of freshly ground nutmeg
Directions
Work the flour with a pinch of salt, two of the eggs and just enough water to obtain a smooth elastic dough. Knead it well, for 10-15 minutes, cover it with a damp cloth and set it aside.
Combine the ground beef with the butter and the grated Parmigiano. Add a pinch of nutmeg, the remaining 2 eggs, a few tablespoons of broth to moisten and mix well.
Divide the dough into two pieces and roll them out into two very thin rectangles.
Lay one of the sheets on the work surface and dot it with tablespoons of filling, separating them by a couple of inches (5 cm).
Lay the second sheet over the first, press down between the filling, so the sheets stick together and then cut each ravioli free with a serrated pasta wheel.
Bring a pot of water to boil, salt it and cook the ravioli for a few minutes, remove them with a strainer to a serving bowl. Serve them with melted butter and grated cheese.
Involtini di Vitello alla Milanese
Ingredients
- 12 thin slices veal, about one and one-half pounds, cut for scaloppine
- 1/4 cup chopped prosciutto
- 1/3 pound chicken livers, finely chopped
- 1 teaspoon, plus 3 tablespoons,butter
- 1/2 cup finely chopped onion
- 1/2 teaspoon finely minced garlic
- 1/2 cup fine fresh breadcrumbs
- 1/8 teaspoon freshly grated nutmeg
- Freshly ground pepper to taste
- 1/2 teaspoon grated lemon rind
- 1 egg, lightly beaten
- 1/4 cup freshly grated Parmesan cheese
- Salt to taste
- 1/4 cup flour
- 1/2 cup dry white wine
- 1 cup fresh or canned chicken broth
- 1/4 cup chopped sage or parsley
Directions
Put the slices of veal between sheets of plastic wrap and pound with a flat mallet until even without breaking the tissues. Set aside.
Combine the prosciutto and chicken livers in a mixing bowl.
Heat one teaspoon of the butter in a small skillet and cook the onion, stirring, until it is wilted. Add this to the mixing bowl. Add the garlic, bread crumbs, nutmeg, pepper, lemon rind, egg and cheese. Blend well.
Lay out the pieces of veal in one layer on a flat surface. Sprinkle with salt and pepper. Spoon an equal portion of the filling on each slice.
Wrap the meat around the filling, folding and tucking the ends in envelope fashion. Tie each bundle neatly in two pieces of kitchen string. Sprinkle with salt and pepper.
Dredge the bundles all over in flour and shake off the excess.
In a heavy skillet large enough to hold the rolls, without crowding, in one layer, heat the remaining three tablespoons of butter and add the veal bundles.
Cook, turning the bundles occasionally, until they are browned all over, about three or four minutes. Reduce the heat and continue cooking over moderately low heat for 15 minutes. Remove the veal rolls to a serving plate.
Add the wine to the skillet and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Add the chicken broth and herbs. Bring to the boil and let cook over high heat about five minutes.
Remove the strings from the veal rolls and pour the sauce over the rolls. Serve immediately.
Torta Paradiso
From La Cucina: The Regional Cooking of Italy by Academia Italina Della Cucina, 2009.
Serves 8
Ingredients
- 2 sticks room temperature butter
- 6 egg yolks
- 2 egg whites
- 1 2/3 cups sugar
- Zest from 1/2 lemon
- 2/3 cup flour
- 1 1/4 cups potato starch
Directions
Preheat oven to 400 degrees F.
Butter and flour a 9 inch circular cake pan.
Beat the butter in an electric mixer until soft. Mix the egg yolks into the butter one at a time. Slowly add in the sugar. Add the zest, flour and potato starch.
In a separate bowl, whip the egg whites until stiff. Gently fold the egg whites into the batter.
Pour the mixture into the prepared pan. Bake for 50 minutes and insert a toothpick into the center of the cake to check if it is cooked. If the toothpick comes out clean, the cake is done. If not, cook for a few minutes more until the toothpick is clean.
Remove the cake from the pan and set on a wire rack to cool. Top with Mascarpone Cream.
Mascarpone Cream
From La Cucina: The Regional Cooking of Italy by Academia Italina Della Cucina, 2009.
Ingredients
- 1 egg, separated
- 1 egg yolk
- 1/3 cup sugar
- 8 ounces mascarpone cheese
- 1 1/2 tablespoons Amaretto liqueur
Directions
In an electric mixer, combine the 2 egg yolks with the sugar.
In a separate bowl, whip the egg white until still. Fold the egg white into the egg yolk and sugar mixture.
Mix the egg and sugar mixture with the mascarpone cheese. Add the Amaretto and stir to combine.
Refrigerate for at least 1 hour to set. Spread over the cooled Torta Paradiso.
In the US, we waste roughly 40 percent of all the food we produce. Food production is a resource-intensive process, requiring water, energy, land, soil, human labor and an elaborate web of production, processing and distribution. When we throw away food, all these resources are squandered.
Fortunately, the food waste dilemma is solvable. While the problem must be addressed at every sector of the food system, as individual food consumers, there are plenty of ways we can all help reduce waste – especially since there’s so much room for improvement. If you are interested in embracing a more sustainable lifestyle, eliminating food waste is an important and easy way to start. Reducing your food waste is actually very simple; all you need to do is buy what you need and eat what you buy.
If you buy more food than you can eat, you’ll eventually have to throw some away. Avoid waste by shopping smarter. Make a plan of what to cook for the next week based on what is available seasonally. Write a shopping list based on that plan.
Make a conscious effort to keep track of the food you have – and then remember to eat it.
Learn to store foods properly to keep them fresh as long as possible. Use this chart to learn this information: http://www.savethefood.com/food-storage
The dinners this week will highlight my frugal nature. If you recall last week, I made several toppings for grilled steak and those leftover toppings can become the star in a new dish.
The leftover topping recipes can be found here.
Pizza with Peppers and Onions
4 servings
Ingredients
- 1 lb pizza dough, at room temperature
- 1 cup leftover Tomatoes, Red Onion and Balsamic Sauce (see link above)
- 2 cups leftover Peppers and Onion Topping (see link above)
- 1 lb mozzarella cheese, sliced thin
- 1/2 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
Directions
Preheat the oven to 450 degrees F. Place an oven rack in the lowest position in the oven.
Spread the pizza dough to the edges in a greased pizza pan.
Top the dough with the mozzarella slices.
Spread the tomato sauce over the cheese. Top with the peppers and onions and then with the oregano. Sprinkle on the Parmesan cheese.
Place the pizza on the bottom oven rack and bake 15-20 minutes.
Chicken Cutlets with Mediterranean Salad
2 servings
Ingredients
- 2 thin chicken cutlets
- 1/4 cup flour
- 1 egg, beaten
- 3/4 cup Italian seasoned bread crumbs
- Olive oil
Salad
- 1/2 cup leftover olive topping (see link above)
- 1 small head of romaine lettuce, sliced
- Half a cucumber, sliced
- 1 tomato, sliced
- 1/4 of a red onion, sliced
- 1 cup crumbled Feta cheese
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
- 1 1/2 teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
Directions
For the chicken
Add enough oil to cover the bottom of a large skillet and heat over medium-high heat.
Set up the dredging stations: one rimmed plate for the beaten egg, one plate for the flour and one plate for the bread crumbs.
Using a fork, coat the chicken first in the flour (shaking off any excess), then in the egg, then in the crumbs, pressing the chicken into the crumbs to thoroughly coat.
Saute each breast in the oil for about 2 minutes on each side. The cutlets are cooked when chicken is firm to the touch but not rock hard.
Remove and drain the chicken on a paper-towel-lined dinner plate.
For the salad:
In a large salad bowl, combine the Romaine with the other salad ingredients.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour the dressing over the salad, toss and serve alongside the chicken cutlet.
Grilled Sausage
Extra sausage may also be used for pizza or as an addition to pasta. See recipe below.
4-6 servings
Ingredients
- 1 lb Italian pork sausage
- 1 cup leftover cooked peppers and onions (see link above)
Directions
Prepare an outdoor grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on the bottom of the grill, then light the charcoal.
When the charcoal turns grayish white about 15 minutes after lighting, the grill is ready. If using a gas grill, preheat the burners on high, covered for 10 minutes.
On a charcoal grill, spread the coals over the rear two-thirds of the firebox and leaving the front third coal-free. On a gas grill, turn off all but one burner. Sausages should be grilled over indirect heat.
There’s no need to prick sausages with toothpicks or a fork before grilling. Perforating the casing only releases flammable fats, juices and flavor.
Lightly brush or rub the casings with olive oil. This prevents sticking and makes them extra crisp.
Handle with care. The key to a juicy sausage is to keep the casing intact. Use tongs and don’t break the sausage skin when turning.
Grill the sausages over the indirect part of the grill until crusty and golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes.
Rotini Pasta with Creamy Pesto and Zucchini
We planted basil last week and within a few days I had enough leaves to make pesto for this recipe.
Ingredients
- 12 oz rotini pasta
- 1/2 cup homemade or store-bought basil pesto
- 1/4 cup half & half
- 1 medium zucchini, diced
- 1 teaspoon olive oil
- Pinch of salt and black pepper
- 2 grilled Italian sausage links, diced, if using
- ½ cup grated Parmesan cheese
Directions
Boil a pot of water and add salt and rotini. Cook the pasta al dente. Drain.
In the same pot, heat the olive oil and add the diced zucchini and a pinch of salt and pepper. Cook about 2 minutes and add the diced sausage. Cook another 2 minutes.
Turn off the heat and add the pesto and half & half. Stir well. Add the grated Parmesan cheese and cooked pasta. Mix well and serve.
Delmonico steak refers to one of several cuts of beef (typically the rib cut) and the method of preparation, that was made by Delmonico’s Restaurant, a steakhouse in New York City, during the mid-19th century. According to some sources, the original Delmonico steak was a boneless top sirloin, almost two inches thick with delicate marbling and cooked to the preference of the diner
Delmonico’s steak may, now, refer to other cuts and various preparations in different parts of the USA. These wider variety of beef cuts may be broiled, fried or grilled. Some of the steak cuts commonly referred to as Delmonico steak include:
Boneless rib-eye steak: A Delmonico cut rib-eye consists of two heart cuts of rib-eye tied together with butcher’s twine. It resembles a filet mignon in appearance, but is quite large. The Delmonico Steak served by the current Delmonico’s in New York is a boneless rib-eye.
Bone-in top loin steak: (a triangular-shaped, short loin cut, the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak or strip loin steak).
Boneless top loin strip steak: (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club or hotel steak)
Ingredients
- 2 (8-10 ounce) Delmonico (rib-eye) steaks
Marinade
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons minced garlic
- ¼ cup onion, chopped
- 1 teaspoon crushed dried rosemary
- 1 tablespoon steak seasoning
- 1 tablespoon steak sauce (e.g. A-1)
Directions
Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, rosemary, steak seasoning and steak sauce in a glass dish. Add the steaks and marinate several hours in the refrigerator.
Let the steak sit at room temperature for an hour before grilling.
Preheat an outdoor grill for medium heat or light charcoal and wait until coals are completely white.
Remove the steaks from the marinade and discard the marinade. Lightly oil the grilling surface and place the steaks on the grill. Cover and grill the steaks for about 5 minutes on each side, or to your desired degree of doneness.
It is best to use an instant-read thermometer to check for doneness. A rare steak will be at about 125 to 130 F. Medium rare is 130 to 140 degrees. For medium, you want a temperature of 140 to 150 degrees. Medium well is 150 to 160 degrees and well done is 160 to 170 degrees. Cover the meat with an aluminum foil tent for 5 minutes before slicing.
Blue Cheese Sauce
Ingredients
- 1 tablespoon unsalted butter
- 4 tablespoons minced shallots
- 2 tablespoons white wine vinegar
- 6 ounces crumbled Roquefort or other blue cheese
- Pinch of cayenne
- Freshly ground black pepper
- Minced fresh parsley
Directions
Place butter in a small saucepan over medium heat; after the butter melts, add the shallots and cook until soft, stirring occasionally, about 5 minutes.
Add vinegar, stir and cook until it is just about evaporated, 1 or 2 minutes. Turn heat to low and stir in the cheese, cayenne and a few grindings of black pepper. Stir occasionally until the cheese melts.
Keep warm while the steaks grill.
Porcini and Truffle Butter
A small pat of this butter is outstanding on top of your grilled steak.
Use the flavored butter on grilled meats and fish, under the skin of poultry before you roast it or on steamed or grilled vegetables. It can easily be substituted for butter in most savory recipes.
Because the flavor difference between white and black truffles is subtle, white and black truffle oil may be used interchangeably in recipes. Use truffle oil in small amounts. Drizzle it, do not pour it. Cooking with truffle oil is not a good idea. High heat will compromise the truffle flavor, therefore, truffle oil should be added to cooked dishes or sauces at the end of the cooking process just before serving.
Since truffles are very difficult to find and very expensive, I use dried porcini mushrooms in the butter to enhance its flavor. Truffle butter freezes very well and can be stored for a year or more frozen. Once thawed it should remain refrigerated and should be used within about 3 weeks.
Ingredients
- 2 tablespoons dried Porcini mushrooms
- 8 tablespoons softened unsalted butter
- 1 teaspoon white or black truffle oil
- ¼ teaspoon sea salt
Directions
Place the dried porcini mushrooms in a heatproof bowl and pour boiling water over them to cover. Be sure to use boiling water since the mushrooms will not receive any additional cooking.
Allow the mushrooms to stand for 15 minutes, then drain and chop coarsely.
In a small bowl, mix together the butter and truffle oil. Add the salt.
Cut a piece of plastic wrap, about 12 x 12, and lay it flat. Using a spatula, place the butter onto the plastic wrap and form into a log, about 1 inch thick.
Roll the butter up in the plastic wrap so it forms an even log or sausage shape. Twist the ends tightly.
Place the rolled up butter into the refrigerator to chill until firm. Store the log in a plastic zip top bag in the refrigerator until ready to use. The log may also be frozen.
Tomatoes, Red Onion and Balsamic Sauce
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup red onion, chopped
- 4 Roma tomatoes, seeded and chopped
- 1 tablespoon chopped fresh herbs (oregano, basil or parsley)
- ¼ teaspoon each of salt and black pepper
- 1 tablespoon good quality balsamic vinegar
Directions
Heat the oil in a small skillet and add the onions. Cook until softened. Add the tomatoes and simmer until the tomatoes are cooked and become saucy.
Stir in the herbs, salt and pepper and heat for a minute or two. Remove the pan from the heat and stir in the balsamic vinegar.
Set aside until the steak is cooked. Serve the sauce over the sliced grilled steak.
Peppers and Onion Topping
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 large sweet onions, halved and sliced
- 4 large green bell peppers, seeded and sliced
- 2 large red or yellow bell peppers, seeded and sliced
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
Directions
Heat the oil in a skillet and add the garlic. After a minute add the onions, peppers, oregano and sprinkle with salt and pepper. Cook until the vegetables are tender, about 10 minutes.
Slice the steaks thinly and serve with the peppers and onions.
Olive and Herb Topping
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves; pressed or grated
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup finely chopped shallots
- 1/2 cup finely chopped fresh Italian parsley
- 7-8 oz jar Kalamata olives, drained and halved
- 7-8 oz jar Sicilian green olives, drained and halved
- 1 tablespoon red wine vinegar
Directions
Combine all the ingredients in a mixing bowl. Cover and let marinate for several hours before serving. The olive salad can be made a day before and refrigerated overnight. Bring to room temperature before serving. Serve over sliced grilled steak.
The Aosta Valley is a mountainous area in northwestern Italy. It is bordered by the Rhône-Alpes in France to the west and Switzerland to the north. it is the smallest, least populous and least densely populated region of Italy. It is the only Italian region that no longer has any provinces. The province of Aosta was dissolved in 1945. However, the region is divided into 74 comuni (communes) and Italian and French are the official languages. The population density of Aosta Valley is by far the lowest of all the Italian regions.
The region is very cold in the winter, especially when compared with other places in the Western Alps. This is probably due to the mountains blocking the mild winds from the Atlantic Ocean. Places on the same altitude in France or western Switzerland are not as cold as the Aosta Valley. In this climate the snow season is very long, as long as 8 or 9 months at the highest points. During the summer, mist occurs almost every day. These areas are the wettest in the western Alps. Temperatures are low, between −7 °C (19 °F) and −3 °C (27 °F) in January and in July between 10 °C (50 °F) and 13 °C (55 °F).
Roman Theater Remains
The first inhabitants of the Aosta Valley were Celts. Rome conquered the area around 25 BC to secure the strategic mountain passes, and they went on to build bridges and roads through the mountains.
Hydroelectric Dam
The Aosta Valley remained agricultural until the construction of hydroelectric dams that brought the metalworking industry to the region. Agriculture has become increasingly specialized, retaining only a small output of cereals, potatoes and fruit. Animal feed crops supply the region’s dairy herds which are pastured in the high Alps during the summer period.
The region’s cheeses are renowned throughout the world. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content around 45% and can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the label, “FONTINA”.
As with many other varieties, the name “Fontina” is also known as “Fontinella”, “Fontal” and “Fontella”. Although the version from Aosta Valley is the only original and the most famous, a derivative production occurs in other parts of Italy, as well as Denmark, Sweden, Quebec, France, Argentina and the United States. The original Fontina cheese from Aosta Valley is fairly pungent and has an intense flavor. The Swedish and Danish versions are often found in US grocery stores and can be distinguished from Aostan Fontina by their red wax rind (also prevalent in Argentine Fontina).
Aostan Fontina has a natural rind due to aging, which is usually tan to orange-brown. It is noted for its earthy and woody taste and it pairs well with roast meats and truffles. Its rich and creamy flavor gets nuttier with aging. The interior of the cheese is pale cream in color and riddled with holes known as “eyes”. Fontina produced in the Aosta Valley must be made from unpasteurized milk from a single milking, with two batches being made per day. Young Fontina has a softer texture (and can be suitable for fondue or for a table cheese board). Fonduta alla valdostana (in Italian) or Fondue à la valdôtaine (in French) is a traditional dish of Fontina whipped with milk, eggs and truffles. Mature Fontina is a hard cheese used for grating.
To make Fontina Cheese, cow’s milk is heated to 36 C (97 F.) Calf’s rennet is then added to curdle the milk. The milk is left to sit for 1 hour as is, then it is heated to 47 to 48 C (116 to 118 F) and left to sit for another two hours held at that temperature. This is why you’ll sometimes see this cheese called “semi-cooked” (or “semi-cotta”, drawing on the Italian phrase.)
The curd that forms is cut and drained in nets, then put into round molds for 12 hours. When the cheese is taken out of the molds, it is salted and, then, rested for two months in a cool place. At the end of two months, the cheese is taken to caves where it is aged for a further 3 months (The aging apparently still happens in caves or grottoes, on pine shelves.) During this period in the caves, the rind is washed with brine every other day and, on the alternating days, it is brushed to take away any mold that forms on it.
Wines of high quality are produced in small quantities in the Aosta Valley. All are entitled to the Denominazione di origine controllata (Valle d’Aosta DOC / Vallée d’Aoste DOC) label. The wine making region is generally divided into three areas. In the northwest, the Valdigne area south of the commune of Courmayeur is home to the highest elevated vineyards in Europe at 3,937 feet above sea level. The white grape Prié Blanc (also known as Blanc de Morgex) is the main production grape in the area and is used to produce the wine, Blanc de Morgex et de la Salle in both a still and sparkling wine style.
The Central Valley is the region’s most productive area and is further sub-divided into four areas: Enfer d’Arvier, Torrette, Nus and Chambave. The Enfer d’Arvier is a red wine producing area around the village of Arvier. The wines from this area are blends made primarily from the Petit Rouge grape with lesser amounts of Dolcetto, Gamay, Neyret, Pinot noir, and/or Vien de Nus. Previously Enfer d’Arvier had its own DOC designation but was subsequently incorporated into the Valle d’Aosta DOC.
White wines are made in this area from a Pinot Gris clone known as Malvoisie including a sweet passito straw wine.The red wines made here are composed of at least 60% Petit Rouge with some Dolcetto, Gamay and/or Pinot Noir. The white wines made here are from the Moscato Bianco grape. The Lower Valley is known primarily for two styles of wine: a medium-bodied dry red wine made from at least 70% Nebbiolo with some Dolcetto, Freisa, Neyret, Pinot Noir, and/or Vien de Nus and a wine made from at least 85% Nebbiolo with some Freisa, Neyret, Pinot Noir and Vien de Nus.
Church in the village of Saint-Jacques. Aosta Valley, Italy.
The cuisine of Aosta Valley is characterized by simplicity that includes “robust” ingredients, such as potatoes, polenta; cheese, meat and rye bread. Many of the dishes are made with Fontina cheese. It is found in dishes, such as the soup à la vâpeuleunèntse (Valpelline Soup). Other cheeses made in the region are Toma, Seras and Fromadzo (which have been produced locally since the 15th century and also have PDO statu).
Regional specialities are Motzetta (dried chamois meat, prepared like prosciutto), Vallée d’Aoste Lard d’Arnad (a cured and brined fatback product with PDO designation), Vallée d’Aoste Jambon de Bosses (a type of ham, likewise with the PDO designation) and a black bread. Notable dishes include Carbonnade, salt-cured beef cooked with onions and red wine and served with polenta; breaded veal cutlets called costolette; teuteuns, salt-cured cow’s udder that is cooked and sliced; and steak à la valdôtaine, a steak with croûtons, ham and melted cheese.
Grolla Coffee
Grappa is an Italian brandy distilled from the fermented residue of grapes after they have been pressed in wine making.
Ingredients
For 4 people:
- 4 cups Italian brewed coffee
- 2 small glasses grappa
- Zest of one lemon zest
- 4 teaspoons sugar plus extra for the pot
Directions
Pour the coffee into a small saucepan. Add the grappa, half of the lemon peel and the 4 teaspoons of sugar.
Stir the mixture over the heat and bring to a low boil. Turn the heat off and remove the lemon zest.
Pour the coffee into the grolla pot or friendship cup having sweetened the openings or mouths of the cup with extra sugar. Then light the mixture with a match or lighter and you will see a blue flame. After a short time, put out the flame and add the remaining lemon zest. Drink from the grolla, together with the other diners passing the cup around.
If you don’t have a grolla or friendship cup, use a fondue set. Place the coffee ingredients in the fondue pot and bring it to a boil. Boil and light the liquid with a flame. Serve the coffee in individual cups sweetened with sugar.
Pasticcio di Penne alla Valdostana (Baked Penne Aosta Style)
Ingredients
- 1 lb mushrooms, cleaned and thinly sliced
- 1 whole garlic clove, peeled
- 4 tablespoons butter, plus extra for the baking dish
- Salt and freshly ground black pepper
- 10 oz penne (about 2 1/2 cups dry pasta)
- 3 oz Italian Fontina cheese, thinly sliced
- 1/3 cup freshly grated Parmesan cheese
- 3/4 cup heavy cream or half and half
Directions
Saute’ the mushrooms with the whole garlic clove in 2 tablespoons of the butter over a high heat. Add salt and pepper, lower the heat and cook for 3 minutes. Discard the garlic.
Cook the pasta al dente according to package directions. Drain and dress with the remaining 2 tablespoons of butter.
Butter an ovenproof dish and cover the bottom with a layer of penne. Distribute about a quarter of the mushrooms and the sliced cheese evenly over the pasta and sprinkle with 1 tablespoon of Parmesan cheese. Add another layer of pasta and cover with mushrooms and cheese as before.
Repeat until you have used all the ingredients, finishing with a layer of sliced cheese. Pour the cream over the pasta layers, sprinkle with salt and pepper and bake, covered with foil, in a preheated oven at 400° F for 10 minutes.
Bake uncovered for a further 10 minutes, or until a light crust has formed on the top. Remove the pasta from oven and allow to rest for 5 minutes before serving.
Fontina-Stuffed Breaded Veal or Pork Chops (Costolette alla Valdostana)
Serves 4
Ingredients:
- 4 veal or pork chops, bone in (1/2 inch thick)
- 1/4 pound Fontina from Val d’Aosta, rind removed, cut into 4 slices
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup unbleached all-purpose flour
- 1 large egg, beaten
- 1 cup fresh breadcrumbs
- 5 tablespoons unsalted butter
Directions
Cut a horizontal slit in each chop, leaving the meat attached at the bone end. Open the two flaps of each chop and place 1 slice of Fontina over the bottom flap; lay the top flap over the cheese to close. Using a meat mallet, pound each chop gently to seal the pocket. Season both sides with the salt and pepper.
Place the flour on one plate, the beaten egg in another and the breadcrumbs on a third. Dredge the veal chops in the flour and shake off the excess; dip into the beaten egg, coating both sides well; finally, dip into the breadcrumbs, pressing on both sides to help them adhere.
Melt the butter in a 12-inch skillet over medium-high heat until foaming. Add the chops and cook until golden on both sides, turning once; it should take about 5 minutes per side. Serve hot.
Twisted Cookies from Val d’Aosta
Makes about 4 dozen cookies
Ingredients
- 1 cup warm water, about 110 F
- 2 ½ teaspoons active dry yeast
- 3 cups unbleached all-purpose flour
- ½ teaspoon salt
- 5 tablespoons unsalted butter, cold and cut into tablespoons
- About 2/3 cup granulated sugar for rolling out the cookies
Directions
Combine the water and yeast in a small bowl, stir to dissolve the yeast. Cover and set aside while you get the other ingredients ready..
In a food processor fitted with the steel blade, pulse the flour and salt a couple of times to mix. Add the butter and pulse until the butter is finely mixed in but the mixture is still powdery.
Add the yeast mixture all at once, and pulse until the ingredients form a ball.
Put the dough into a greased bowl, turning the dough over so that the top is greased as well. Cover the bowl with plastic wrap and let the dough rise until it is doubled in bulk, about an hour.
After the dough has risen, press it down to deflate it. Chill for at least 1 hour and up to 24 hours.
Cover two large baking sheets with parchment paper or silicone mats. Set aside.
When you are ready to form the cookies, remove the dough from the refrigerator and press it into 8-inch square. Scatter some of the 2/3 cup of sugar on the work surface.
Cut the square of dough into eight 1-inch stripes, adding more sugar as needed to keep the dough from sticking. Cut each strip into 6 equal pieces, to make 48 pieces total.
Roll a piece of the dough on the sugared surface under the palms of your hands to make a pencil-thick strand about 5 inches long. Form a loop by crossing over the ends about 1 inch up from the ends of the dough.
As the cookies are formed, place them on the prepared pans, leaving about 1 ½ inches space around the cookies. Let the cookies stand at room temperature until they puff slightly, about 20 minutes.
Center an oven rack and preheat the oven to 325 F. Bake the cookies, in batches, until they are light and the sugar has caramelized to a light golden crust, about 25 minutes.
Turn the cookies from back to front after the first 15 minutes of baking. Cool the cookies on a rack. Store in an air-tight container at room temperature.
