Genoa is located in the region of Liguria and it is a historical port city in northern Italy. Today, it is often overshadowed by cities such as Rome or Venice, even though it has a long history as a rich and powerful trade center. The birthplace of the explorer Christopher Columbus with its multitude of architectural gems, excellent cuisine, renovated old port, beautiful sights and its position as the European Capital of Culture in 2004 have made this an interesting area to visit.
The main features of central Genoa include the Piazza De Ferrari, the Opera House and the Palace of the Doges. There is also a house where Christopher Columbus is said to have been born. Much of the city’s art is found in its churches and palaces, where there are numerous Renaissance, Baroque and Rococo frescoes. The Palazzo di San Giorgio was once the headquarters of the Bank of Saint George and it is in this area that Marco Polo and Rustichello da Pisa composed, The Travels of Marco Polo.
The city is spread out geographically along a section of the Liguria coast, which makes trading by ship possible. Before the invention of the car, train and airplane, the main outside access for the city was the sea, as the surrounding mountains made trade north by land more difficult than coastal trade. Trade routes have always connected Genoa on an international scale and the harbor was important to the merchants for their own economic success. The port of Genoa also contains an ancient Lighthouse called “La Lanterna”.
Recently, Renzo Piano redeveloped the port for public access, restoring the historical buildings and creating new landmarks like the Aquarium, the Bigo and the “Bolla” (the Sphere). The main touristic attractions of this area are the famous Aquarium and the Museum of the Sea (MuMA). In 2007 these attracted almost 1.7 million visitors.The Aquarium of Genoa is the largest aquarium in Italy and amongst the largest in Europe. Built for the Genoa Expo ’92, it is an educational, scientific and cultural center. Its mission is to educate and raise public awareness as about conservation, management and responsible use of aquatic environments.
Popular foods in the Genoese cuisine include Pesto sauce, garlic sauce called “Agliata” and walnut sauce called “Salsa di Noci”. There are many varieties of pasta, such as Trenette, Corzetti, Trofie, Pansotti, Croxetti and Testaroli.
Fresh pasta (usually trofie) or trenette with pesto sauce is probably the most well-known among Genoese dishes. Pesto sauce is prepared with fresh basil, pine nuts, grated parmesan, garlic and olive oil pounded together.
Typical pizzas include pizza with potatoes or onions, “Farinata” and Focaccia with cheese also called “Focaccia di Recco”.
Fish is a key ingredients in the Genoese cuisine and the many varieties include, Sardines, Anchovies, Garfish, Swordfish, Tuna, Octopus, Squid, Mussels and stoccafisso (Stockfish).
Other popular dishes of Genoese tradition are tripe cooked in various sauces and Minestrone alla Genovese, a thick soup made out of several vegetables and legumes, such as potatoes, beans, green beans, cabbages, pumpkins and zucchini. Important and popular soup dishes which are common to the area include: Bagnun – anchovy soup, Ciuppin (the precursor to San Francisco’s Cioppino, Buridda – another tomato based fish soup, Zemin (a soup with garbanzo beans), Sbira, tripe soup and Preboggion, rice soup. Other specialties are “Ravioli al sugo”, Gianchetti that is sardine and anchovy based, “Tomaxelle” or stuffed veal rolls, Cappon magro – a seafood and vegetable salad, the famous “Cima alla Genovese” a pork roll, “Torta Pasqualina” a spinach torte very similar to Spanakopita, “Pandolce” a Christmas sweet bread and “Sacripantina” a Genovese Butter Cake.
Genoa Recipes To Make At Home
Minestrone alla Genovese
1/4 pound cannellini or borlotti (cranberry) beans, soaked overnight
3 tablespoons Extra-Virgin Olive Oil
1/2 cup chopped onion
2 leeks, washed and chopped, white part only
1 medium eggplant (1 pound), peeled and diced
2 medium carrots, peeled and sliced
2 ribs celery, sliced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
2 cups hot chicken broth
4 cups hot water, plus extra if needed
1 cup chopped raw spinach
1 cup diced zucchini
1 cup shredded green cabbage
1/4 pound vermicelli or stelline pasta
3 tablespoons Basil Pesto
Salt and pepper to taste
Drain the beans from the overnight soaking water, place them in a pot, cover with water, cook about 30 minutes or until still quite al dente, and set aside.
In a large pot, heat the oil. Add the onion, leeks, eggplant, carrots, celery and potatoes and sauté for about 8 minutes, or until the vegetables just begin to exude their juices.
Add the tomatoes, hot broth, hot water, beans and additional hot water to just cover the mixture. Bring to a boil, lower the heat to a simmer, and cook covered for about 30 minutes.
Add the spinach, zucchini, cabbage and pasta and cook another 20 minutes or until the pasta is al dente. Stir in the pesto. Add salt and pepper to taste and serve.
1 cup walnut pieces
1 cup (1/2-inch) cubes day-old rustic bread plus milk to cover
Coarse sea salt
Freshly ground black pepper
1 garlic clove,
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup fresh ricotta cheese
1/3 cup Parmesan Cheese
A generous handful of fresh Marjoram
1/4 cup of heavy cream (or Greek Yogurt)
1 lb Pansotti or store-bought vegetable and cheese ravioli or dried pasta
Soak the bread in milk to cover until soft, then drain.
In a kitchen blender, combine nuts, the soaked bread, 3/4 teaspoon salt, pepper, parmesan cheese and the fresh marjoram. Add garlic and process until the mixture is smooth and almost becoming a paste but not too fine. Working with 1 to 2 tablespoons at a time, drizzle in all but about 2 tablespoons of the oil, processing and mixing to incorporate as you go. Once the mixture is smooth, transfer to a bowl and add the ricotta cheese mixing well. Then add the cream and remaining oil. Mix well until the sauce is combined. Taste and adjust the seasoning if needed.
Bring a large wide pot of salted water to a boil. Boil pansotti, ravioli or pasta until al dente. Using a slotted spoon, transfer to a colander to drain, then transfer to a large bowl; reserve 1/4 cup pasta cooking liquid. Once all of the pansotti are cooked, add the walnut sauce and pasta cooking liquid; gently toss to combine. Serve immediately with a generous serving of Parmesan cheese, fresh cracked pepper and a drizzle of extra virgin olive oil.
Sea Bass Genoa Style
2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
1 pound tomatoes, cut into large chunks
3/4 cup pitted green olives
1/4 cup torn basil leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Two 3-pound whole sea bass or red snapper, or cut into fillets
1/2 cup pine nuts
Preheat the oven to 425° F. In a very large roasting pan, toss the potatoes, tomatoes, olives and basil with 1/2 cup of the olive oil. Season with salt and pepper.
Rub each fish or the fillets with the 3 tablespoons of olive oil and season with salt and pepper. Set the fish in the roasting pan with the vegetables. Roast for about 30 minutes for the fillets or 40 minutes for the whole fish, until the vegetables are tender and the fish are cooked through.
Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 3 minutes. Spoon the pine nuts over the fish and vegetables in the roasting pan and serve right away.
½ teaspoon active dry yeast
½ cup warm milk
½ cup butter, softened, plus additional for greasing
¾ cup sugar
1 tablespoon fennel seeds
½ teaspoon ground coriander
1 egg, lightly beaten
2 teaspoons vanilla extract
4 teaspoons orange flower water
3½ cups flour
1/2 cup dried currants
1/3 cup golden raisins
1/3 cup finely chopped candied orange rind
1/3 cup pine nuts
Dissolve the yeast in the milk in a small bowl. Set aside until foamy, about 10 minutes.
Meanwhile, beat the butter in an electric mixer and gradually add the sugar, beating until the mixture is light and fluffy. Stir in the fennel seeds and coriander, then add the egg, vanilla and orange flower water; mix thoroughly. Add milk and dissolved yeast and mix. (Mixture may appear slightly curdled.)
Gradually add flour, mixing thoroughly. When the dough is smooth, mix in the currants, raisins, orange rind and pine nuts (dough will be moist). Transfer the dough to a large greased bowl. Cover with a clean dish towel and set aside in a warm place to rise for 3–4 hours. (Dough may only rise a little; this is a dense bread.)
Preheat the oven to 375° F. Wet hands (dough will be sticky) and transfer to a greased cookie sheet. Shape into a 6″ round and bake until golden, 45 minutes to 1 hour. Cool completely. To serve, cut or break into small pieces and serve with sweet wine, if desired. (Store in an airtight container.)
Over the past week and a half, I cooked several meals that yielded plenty of leftovers. My plan was to create some new ways to use these leftovers and this post is the result of that planning. The chicken breasts were really an economical buy because they yielded 3 different meals. The same with the pot roast. There was also plenty of kale remaining to make a hearty soup and the leftover stuffing makes a great breakfast hash.
Chicken Divan Redo
Roasted chicken recipe: https://jovinacooksitalian.com/2016/11/14/dinners-in-the-oven/
- 6 leftover roasted broccoli floret spears
- 2 tablespoons all-purpose flour
- 1 1/2 cups reserved lemon broth from the roasted chicken or use chicken broth
- 1/4 cup well-chilled half & half
- 1/4 cup freshly shredded Italian fontina cheese
- 4 leftover roasted chicken slices
- Salt and pepper to taste
- 2 tablespoons Italian breadcrumbs
- ¼ teaspoon paprika
In a heavy saucepan combine the broth and flour. Stir until the flour is absorbed. Add the half & half and mix well. Bring the mixture to a boil, stirring, and then simmer until thickened
Stir in the cheese and season the sauce with salt and pepper, if needed. Heat until the cheese is melted.
Preheat the oven to 350 degrees F.
Arrange the broccoli in two individual baking dishes or in a 2-quart gratin dish and pour half the sauce over it.
Arrange the chicken on top of the broccoli, pour the remaining sauce over it. Sprinkle the top with of each dish with one tablespoon of the breadcrumbs and sprinkle each with paprika.
Cut two pieces of foil just large enough to cover the dishes. Coat the foil with cooking spray and use that side to cover the dishes. Bake the covered dishes for 10 minutes.
Remove the foil and continue to bake until the top is golden and bubbling, about 15 minutes.
I had served the pot roast with mashed potatoes and made extra potatoes so I would have some leftover.
- 2 cups diced leftover pot roast and gravy
- 2 carrots, diced carrots
- 1 cup frozen peas
- 2 cups leftover mashed potatoes
Combine the pot roast, peas and carrots in a mixing bowl. Divide the mixture in half and place it in two individual ovenproof dishes.
Spread half of the potatoes over the mixture in one dish and spread the remaining potatoes over the mixture in the second dish.
(You can even fix this earlier in the day and refrigerate until dinner time.
Preheat the oven to 375 degrees F. Bake the casseroles for about 30 minutes or until the potato topping is golden brown.
Caesar Salad with Leftover Roasted Chicken
- 2 cups chicken cut into cubes
- 1/2 head Romaine lettuce, washed and finely chopped
- 1 cup croutons, see recipe below
- Grated Parmesan cheese and freshly ground black pepper for garnish
- 1 anchovy, finely chopped or use anchovy paste
- 3 tablespoons Parmesan cheese
- 2 tablespoons mayonnaise made with olive oil, if available
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup extra-virgin olive oil
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, cubed chicken and croutons. Top the salad with extra cheese and freshly ground black pepper.
- 2 cups cubed bread
- 1 tablespoons olive oil
Preheat oven to 375 degrees F.
In mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer.
Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning.
Cool completely before storing in an airtight container or ziplock bag.
Kale and Lima Bean Soup
I used homemade cooked dried baby lima beans for this soup, but you can use canned white beans, if you choose.
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 4 large cloves garlic, thinly sliced
- 10 cups low-sodium vegetable or chicken broth or homemade broth
- 4 cups packed chopped fresh kale or 2 cups leftover cooked kale
- 1 large fresh tomato, diced
- 4 cups home cooked dried baby lima beans or canned no-salt-added cannellini beans, drained
- 3 large carrots, cut into coins
- 1 tablespoon dried Italian seasoning
- Grated Parmesan cheese for garnish
In a large soup pot, heat the oil over medium heat. Add the onion and carrots and cook 3 minutes. Add the garlic and Italian seasoning; cook 2 minutes longer.
Add broth, kale, tomatoes and beans and heat thoroughly. Serve hot with grated cheese and Italian bread.
Easy Hash and Eggs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups of leftover Italian bread and sausage stuffing, (see link above from Dinner’s In The Oven)
- 4 large eggs
In a medium skillet with a cover, heat the olive oil over medium heat and add the butter.
Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.
With a large spoon make four round holes in the stuffing mixture. Crack eggs, one at a time, into a small bowl and gently pour into each hole in the stuffing.
Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.
Here in the south, October is still summer but the markets like to think it is fall. So lots of squash, greens, cabbage, cauliflower, broccoli, green beans, potatoes, apples and grapes are available. I have posted below several recipes that take advantage of the fall harvest.
If you have freezer space, this is also a good time to freeze some of fall’s abundance to use in the winter. Only use fruits and veggies in excellent condition that have been thoroughly cleaned. Most vegetables you plan to freeze should be blanched for two to five minutes. Blanching — the process of heating vegetables with boiling water or steam for a set amount of time, then immediately plunging them into cold or iced water — stops enzyme activity that causes vegetables to lose nutrients and change texture. The cooled veggies can then be packed into plastic freezer bags, jars or other freezer-safe storage containers.
Fruits or blanched vegetables can also be patted dry with clean kitchen towels, frozen in a single layer on cookie sheets and then put into containers. Using cookie sheets for freezing ensures that the fruits and vegetables won’t all stick together, so that you can remove a portion at a time from the container. Using this method is best for freezing berries. Berries should not be blanched, just washed and dried before freezing. Chopped onion and chopped bell peppers for cooking can also be frozen without blanching.
Here is a handy chart on how to blanch vegetables for freezing.
Mediterranean Tomato Salad
Serve this salad with grilled steak.
- 2-3 large ripe tomatoes, sliced thin
- One large red onion slice, cut ¼ inch thick and quartered
- ½ cup oil cured olives, pitted and halved
- ¼ cup crumbled feta cheese
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
Whisk together the oil, vinegar, oregano and black pepper.
Arrange the tomatoes on a serving plate and distribute the onion, olives and cheese over the tomatoes. Drizzle with the dressing.
Let the salad sit at room temperature for an hour before serving.
Fall Vegetable Minestrone
- 1 tablespoon extra-virgin olive oil
- 3 whole celery stalks with leaves, diced
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1 cup green beans, cut into 1 inch pieces
- 1 clove garlic, minced
- 1 teaspoon dried oregano or basil
- 1/2 teaspoon freshly ground pepper
- ½ teaspoon smoked paprika
- 4 cups vegetable broth
- 2 cups water
- 1/3 cup whole-wheat orzo pasta
- Two 15-ounce can diced tomatoes
- One 15-ounce can chickpeas, rinsed
- Salt to taste
- 1/4 cup grated Parmigiano-Reggiano cheese
Heat oil in a large saucepan over medium heat. Add the diced celery, onion, carrot, garlic, oregano and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add broth and water and bring to a boil. Add orzo and green beans. Cook, uncovered, until tender, 8 to 10 minutes. Add tomatoes, chickpeas and paprika.
Cook over medium heat until steaming-hot, 3 to 5 minutes.Taste and add salt to your liking.
Ladle into soup bowls and garnish with cheese,
Lemon Leek Spaghetti
This recipe is a great side dish for grilled or baked fish.
- 8 ounces spaghetti
- 2 tablespoons butter, divided
- 2 garlic cloves, minced
- 1 leek, trimmed, cut in half lengthwise, and thinly sliced
- 1/2 cup lower-sodium chicken broth
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh flat-leaf parsley
- 1 tablespoon capers, rinsed
- Salt & black pepper
- ½ cup grated Parmesan cheese
Cook pasta, al dente, according to package directions. Drain.
Melt 1 tablespoon butter in a skillet over medium-high heat. Add garlic, leek, and 1/4 teaspoon each of salt and black pepper; sauté 4 minutes.
Add broth and juice; cook 2 minutes or until the liquid is reduced by half. Remove the skillet from the heat; stir in remaining 1 tablespoon butter.
Add the pasta and capers to the leek mixture; toss well to combine and sprinkle with parsley and cheese.
Butternut Squash Gratin
Serve this dish with ribs or pork chops.
- 1 Granny Smith apple, peeled, cored and diced
- 1 clove garlic, very finely chopped
- 3 teaspoons extra-virgin olive oil, divided
- 1 large leek, cleaned and sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 small butternut squash (about 1 pound), peeled, seeded and diced
- 1/4 cup chopped fresh parsley
- 1 tablespoon freshly grated lemon zest
- 1 1/2 cups panko breadcrumbs
Preheat the oven to 400°F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with 1 teaspoon of the oil.
Place the garlic and sliced leeks in the bottom of the prepared baking dish. Season with salt and pepper.
Arrange the squash and apple cubes on top of the leeks. Season with salt and pepper. With a rubber spatula toss the mixture until evenly combined.
Cover the tightly with foil and bake until the squash is very tender, about 1 hour.
Combine the breadcrumbs with the remaining oil, the lemon zest and parsley. Sprinkle over the squash and bake, uncovered, until the crumbs is golden, 15 minutes longer.
L’Aquila is the largest, most mountainous and least densely populated province of the Abruzzo region of Southern Italy. It comprises about half the landmass of Abruzzo and occupies the western part of the region. The Province of L’Aquila includes the highest mountains of the Apennines (Gran Sasso, Maiella and Velino-Sirente).
The province is known for its many castles, fortresses and medieval hill towns. The province’s two major cities, L’Aquila and Avezzano, have had rapid economic expansion since the late 20th century, with the growth of transportation, manufacturing, telecommunications and computer industries.
The province’s major rivers are the Aterno-Pescara, Sangro, Liri, Salto and the Turano; its major lakes are Lago Scanno and Lago Barrea. It once included the largest lake on the Italian peninsula, Lago Fucino, which was drained in one of the 19th century’s largest engineering projects. The lake basin is today a flourishing agricultural area and an important technological district.
The Romans knew the lake as Fusinus Lacus and founded settlements on its banks. While the lake provided fertile soil and a large quantity of fish, it was known to harbor malaria and, having no natural outflow, repeatedly flooded the surrounding land. The Emperor Claudius attempted to control the lake’s maximum level by digging a 5.6 km (3.5 mi) tunnel through Monte Salviano, requiring 30,000 workers and eleven years of work. They eventually dug 32 wells and 6 tunnels. The lake was drained but with the fall of the Roman Empire the tunnels were obstructed and the water returned to previous levels. Many centuries later, Prince Alessandro Torlonia completed the work of the final draining of Lake Fucino expanding the original project of the emperor Claudius, by turning the Fucino in a fertile plain. In 1977, the tunnels were inaugurated as an archaeological park.
Throughout most of the 20th century, there were serious population declines in the rural areas, with the near collapse of the province’s pastoral agricultural economy, as people moved to cities for work. Since the founding of the Gran Sasso e Monti della Laga and Majella national parks, and the Sirente-Velino Regional Park, tourists have been attracted to the mountainous landscapes. Tourism and associated services have boosted the economy of rural L’Aquila and begun to reverse its population decline.
Many of the small villages, locked away in the mountains for centuries, have always depended on local products for their cuisine, especially cheeses, pastas and spices. While many of the dishes bear similarities to recipes one might find throughout Italy, the locals usually provide a regional variation. For example, chili pepper and saffron can be found added to many dishes in L’Aquila. The best-known pasta for the area is “chitarra” (guitar) pasta, which derives its musical name not from its shape, but from the wire-stringed instrument on which it is made.
Much of the region’s cuisine revolves around fresh seasonal produce, roasted meats and cured pork. Santo Stefano di Sessanio Lentils are grown exclusively here. Typical Abruzzo main courses are broadly divided according to geography: lamb in the highlands and seafood on the coast.
Another local specialty is soppressata, which is pork salami whose typical flat section is obtained, after the initial curing period, by placing the sausage between two wooden planks or thick metal sheets. A product uniquely native to Abruzzo in Italy is saffron from the Navelli Plane in the Province of L’Aquila. Zafferano–its Italian name–are the dried stigmas of the Crocus sativus flower and it is the most expensive spice in the world. Why? Because the extraction process is labor-intensive. You can’t harvest the crocus flowers with machinery, only the human hand will do.
Lower costs and a longer shelf life made Pane con le Patate (bread made with potatoes) a staple. By adding potatoes to the bread dough, the leavening agents combined with the potato’s yeasts, yield a type of bread capable of keeping fresh for twice as long as any other type of bread.
Among Abruzzo’s sweet endings, Parrozzo is the most remarkable. In ancient times, Abruzzo peasants made cornmeal bread in the shape of a dome and baked it in a wood-fired oven. They called this “pan rozzo” meaning ‘unrefined bread,’ as opposed to the regular and more expensive white flour bread. At the turn of the 19th century, pastry chef Luigi D’Amico re-invented the recipe, using eggs instead of cornmeal to obtain the golden color, typical of the ancient unrefined bread. He kept the dome shape,\ and topped it with a dark chocolate coating to reproduce the bread’s charred crust.
Involtini di Prosciutto con Arugula e Pecorino
(Prosciutto Rolled with Arugula and Pecorino Cheese)
A local prosciutto from Abruzzo is used and it differs from Parma ham because it is a little more salty.
- 8 to 10 thin slices of prosciutto
- 8 to 10 shavings of pecorino cheese
- 2 bunches of arugula (washed with hard stems removed)
- 1/4 cup (60 ml.) of olive oil
- Juice of 1/2 lemon (strained)
- Salt and freshly ground pepper
- Cured black olives, pits removed
On parchment paper, arrange the prosciutto in a single layer.
Pour the strained lemon juice in a non-reactive bowl. Slowly drizzle in the oil, whisking constantly. Drop in the arugula, add salt and pepper and toss thoroughly.
Starting at one end of the slice of prosciutto place a small bunch of arugula. Add 1 shaving of cheese. Roll into a roulade, making sure it remains intact.
Continue with the remaining slices of prosciutto. Arrange on a plate. Drizzle with olive oil and sprinkle with fresh ground pepper to taste. Garnish with the black olives.
Pasta e Lenticchie (Pasta and Lentils)
- 11/2 cups dry lentils (or canned, drained, and rinsed)
- 2 tablespoons extra virgin olive oil
- 4 ounces pancetta (cut in 1/4-inch pieces)
- 2 medium onions, chopped
- 1 clove garlic, finely chopped
- 1 pound spaghetti (or egg noodles)
- Salt and fresh ground black pepper, to taste
- Freshly grated Parmigiano cheese
- 2 tablespoons finely chopped fresh Italian flat leaf parsley
In a medium saucepan, bring salted water to a boil. Add the lentils, cover, and continue cooking over medium heat, stirring occasionally, until tender but not mushy, about 20 minutes.
Drain and set aside. (If you are using canned lentils, you can add them directly to the frying pan after you sauté the pancetta.)
Using a large pot, cook the pasta according to the package instructions until it is al dente.
Heat the olive oil in a medium sauté pan over medium-high heat. Add the pancetta, onions, and garlic. Continue cooking, stirring frequently, until the pancetta is golden, about 7 minutes.
Combine with the lentils and season with salt and pepper. Drain the pasta, but reserve 1/2 cup of pasta water. Toss the lentils and gradually add water until creamy.
Sprinkle with Parmigiano and garnish with parsley. Serve immediately.
- 4 cups lean lamb, cut into ½ inch cubes
- Extra virgin olive oil
- Salt and pepper
- Juice of 1/2 lemon
Skewer the cubes neatly on well-oiled metal skewers or tiny disposable wooden kebab sticks (pre-soaked briefly in water, so the heat won’t burn the wood).
Marinate the arrosticini in olive oil, salt and pepper. Dribble the skewered meat with lemon juice and roast on the barbecue quickly, 2-3 minutes, turning a couple of times for even cooking.
Serve with slices of oiled bruschetta.
- 6 tablespoons all-purpose flour
- 4 tablespoons sugar
- 2 eggs
- 1/2 cup olive oil
- 1 tablespoon vanilla extract
- A pinch of anise
- 1 tablespoon unsalted butter
Work together the eggs, flour, sugar and olive oil to obtain a firm dough. Add the vanilla and a pinch of anise for the aroma.
Heat the waffle pan thoroughly. Grease it with butter and spoon small dollops of dough onto the waffle pan. Close the waffle pan and cook for 20-30 seconds.
Lift the top and use a fork to work the waffle loose. As you bake the ferratelle, be sure to keep the pan heated and well-greased throughout the baking time. Serve with jam.
Grosseto is considered to be the most beautiful of all the Tuscan provinces. Located at the southern tip of Tuscany, the province is often referred to as the heart of Tuscany and its beauty is well known throughout Italy. The area is home to picturesque towns, natural parks, beaches and excellent, award-winning wines.
“Le Biancane” is a Nature Park with in the Colline Metallifere located in the province. The Park represents one of the many sites where geothermal activity has modified the landscape. Here energy lies in the earth and vapour emissions rise from the ground. Because of these geological and climatic characteristics, an atypical flora has developed in this area. The name biancane comes from the white color of the rocks that characterizes the entire landscape. The hydrogen sulphide emissions, in fact, erupt from geysers in the ground and turn the limestone into gypsum. The steam that comes out of the rocks is responsible for the characteristic smell of rotten eggs.
The province is also rich with culinary traditions, such the Slow Food Movement and, although it is prevalent all over the world today, the movement was actually born in Italy. Slow Food began with the founding of its forerunner organization, Arcigola, in 1986 to resist the opening of a McDonald’s near the Spanish Steps in Rome. At its heart is the aim to promote local foods and traditional cuisine and food production.
The Slow Food Movement was not, and still is not, only about food, but about life choices. Since its inception, the group has been embracing the values and the lifestyle many Italians associate with their grandparents and their way of life, which is the ultimate goal of “promoting the idea of food as a source of pleasure, culture, history, identity and of a true lifestyle, as well as a way of eating, which is respectful of the land and of local traditions”. (http://www.slowfood.com)
Italian Slow Food Recipes
- 25 g (1 oz) fresh yeast
- Pinch of sugar
- 310 ml (1 1/4 cups) of water
- 500 g (1 lb, 2 oz) bread flour
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of salt
Put the yeast into a bowl with a pinch of sugar. Stir in the water* and leave it to ferment.
Put the flour in a large, wide bowl, or onto a flat surface where you can work with it. Add the yeast, a pinch of salt, and the oil, and mix in to incorporate them well.
Knead the dough for about 10 minutes, until you have a smooth, compact elastic ball. Add a little more flour or water if necessary.
Put the dough into a lightly floured bowl, cover with a cloth, and leave it to rise in a warm place for about an hour and a half, or until it has doubled in size.
Preheat oven to 200°C (400°F). Put some oil onto a wide baking pan and spread out the dough with your fingers.
Bake for 20 minutes and while the flatbread is still warm, brush over it with as much olive oil as you prefer and a bit of kosher salt.
Tip* The water must be tepid. To make schiacciata successfully, you should never use extreme temperatures.
- Onion (1)
- Celery (about 2 stalks)
- Carrots (about 2)
- Parsley (one bunch)
- Zucchini (2 medium)
- Potatoes (2 medium)
- Beets (one bunch)
- Kale (about 1 pound/ 400 g)
- Head cabbage (1 ½ pounds/ 700 g)
- Cannellini beans (about 1 pound/ 400 g)
- Tomato puree (a glass)
- Wild herbs: such as borage leaves, nettles and plantain (few leaves)
- Aromatic herbs (a bunch): fennel, thyme, marjoram, oregano
- Salt and pepper to taste
- Extra virgin olive oil
Boil the beans in abundant water until tender. Drain them (keeping the water), blend half the beans in a food processor and keep 1/2 of the beans whole.
Chop the vegetables into small chunks.
Sauté the onions, celery, parsley and carrots in a pot with extra virgin olive oil.
Add the herbs whole and remove after a few minutes.
Add the potatoes and the rest of the vegetables and sauté for a few minutes.
Add the tomato puree, salt and pepper.
Add the reserved bean liquid and the purèed beans and let the soup cook at a low temperature for an 2 hours. Add the whole beans and heat. Serve or cool and refrigerate.
Wild Boar Stew (Cinghiale in Umido)
- 2 ¼ pounds/1 kg wild boar
- ½ pound/200 g onions
- ¼ pound/100 g celery
- Bay leaves, rosemary, juniper berry
- A half glass of wine
- Extra virgin olive oil
- Salt, pepper, chili
- Meat stock
- 2/3 pound/ 300 g of peeled tomatoes
Soak the wild boar overnight in water and vinegar with the juniper, bay leaves, celery and rosemary.
Finely chop the onion and celery and sauté in a pan with extra virgin olive oil.
Drain the wild boar and add to the pan and sauté for a few minutes.
Add salt, pepper and chili and sprinkle with wine and let evaporate.
Add the tomato, cover with the meat stock and cook for about one hour and a half.
Wild Boar Sauce Over Pappardelle Pasta
Once the meat is cooked, chop it fine and return it to the sauce. The sauce is traditionally served over wide egg-based pasta, such as Pappardelle.
Arista: Roast Pork
- 2-3 lb lean pork loin
- 3 cloves garlic finely chopped
- Salt and pepper
- Fresh rosemary finely chopped
- 1/4 cup of extra-virgin olive oil
Preheat the oven to 350 degrees F/180 degrees C.
Mix the rosemary, garlic, salt and pepper together and rub the pork loin with this mixture. Make short incisions in six places in the meat (use a knife) and stuff a little of the mixture into each opening.
Tie the meat tightly using kitchen twine.
Put the pork loin into a baking pan with some extra virgin olive oil.
Place in the oven and cook for about 1 1/2 hours turning the meat every so often.
Cut the roast into thin slices and serve it with its pan sauce.
Frittelle di Riso
- 2-1/2 cups short grain rice
- 6 cups milk
- 4 tablespoons sugar
- Peel of one lemon (wide strips)
- 1 ounce liqueur (sherry, brandy, or amaretto)
- 1 cup flour
- 1 tablespoon baking flour
- Pinch of salt
- 6 eggs, separated
- Olive oil for frying
Bring the rice, sugar, lemon peel and milk to a slow boil. The rice is cooked when all the milk is absorbed.
Place the rice in large bowl, add the liqueur, egg yolks, flour, baking powder and salt.
Mix well and let cool. DO NOT REFRIGERATE.
Whip the egg whites until stiff. Fold the whites into the rice mixture.
In a heavy pan, heat 3 inches of oil for frying. Drop teaspoons of dough into the hot oil.
Fry quickly and remove when they are golden. Do not brown. Drain on paper towels and serve sprinkled with granulated sugar.
They are best hot, but can also be served cold or reheated.
Snacks for game watching or parties are fun to have on hand. They do not have to be unhealthy to taste really good. My kind of snacks have always been a big hit with family and guests – so give them a try. I have never heard that they didn’t go over well. In fact, I get many requests for the recipes. The sports season begins this week, so get ready.
Sweet and Spicy Pumpkin Seeds
Pumpkin seeds can be seasoned, roasted in the oven and eaten as a healthy snack. They’re a very good source of phosphorus, magnesium, manganese and antioxidants; and they’re also a good source of protein, zinc, copper and iron. Besides – they taste good.
Make a double batch – they go fast.
- 2 cups raw, dry pumpkin seeds (be sure they are not salted)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne
- 2 tablespoons honey
Preheat oven to 350 degrees F.
Toss the seeds with the olive oil, salt, pepper, cinnamon, cumin, cayenne and honey in a mixing bowl.
Spread the seeds on a baking pan.
Roast the coated seeds until golden, about 15 – 20 minutes. Scrape the pan and stir the seeds as they cool to prevent sticking. After about 10 minutes cooling on the pan, the seeds will stick together.
They are easy to separate and will finish cooling without sticking after they are separated.
Remove to a serving bowl or store in an airtight container.
Sun-Dried Tomato Hummus
Pimentón is the Spanish version of paprika that adds a little smokiness to a recipe. It comes in three types with varying levels of heat. Dulce is slightly sweet with very little heat, agridulce has only a trace of sweetness but a lot of heat and picante is quite hot with just a trace of bitterness.
This is not the typical hummus made with tahini (sesame paste). This hummus uses sun-dried tomatoes and has delicious flavor from the Pimentón. The dip go very well with the homemade pita chips.
- 1 (15-ounce) can chickpeas (garbanzo beans), drained but reserve the bean liquid
- 1 cup sun-dried tomatoes packed in olive oil
- Salt and pepper
- 2 cloves garlic, more to taste
- 1 tablespoon pimentón agridulce
- 2 tablespoons lemon juice
- Pita chips (recipe below) and raw vegetables, for serving.
Drain the chickpeas, reserving the bean liquid separately.
Put the chickpeas and lemon juice into a blender or food processor and process until chunky.
Add salt, pepper, the garlic and pimentón and process; then add the sun-dried tomatoes and sun dried tomato oil. Process until very smooth.
Add some of the reserved bean liquid to thin the sauce to dipping consistency.
Serve with homemade pita chips and cut up vegetables.
Homemade Pita Chips
Za’atar seasoning is a Middle Eastern spice mixture that contains ground dried thyme, oregano, marjoram, toasted sesame seeds, salt and sumac.
- 1 package of pita pocket breads (6 pitas in a package)
- Olive oil
- Za’atar seasoning
Preheat the oven to 375 degrees F. Oil two large rimmed baking pans.
Separate each pita into two rounds. Brush each with olive oil and sprinkle with the Za’atar seasoning mix. Cut each pita circle into 6 triangles.
Arrange the triangles on the baking sheets and bake until crispy and brown, about 20 minutes. Rotate the pans after ten minutes, Cool and store in a large ziplock bag until needed.
Small hand foods are popular and easy to eat while you are watching a game. These can be filled with anything you like and cut as small as you like. Here are some suggestions.
- Whole-grain tortillas, lavash bread or lettuce leaves
- Drizzle of oil and vinegar
Protein Filling Ingredients
- Thinly sliced roast turkey, chicken, ham or roast beef
- Nut Butters
Vegetable Filling Ingredients
- Greens: lettuce, baby spinach, kale, Swiss chard
- Zucchini Slices
- Pickled Cucumbers, Peppers or other Pickled Vegetables
- Light Mayonnaise
- Greek Yogurt
- Mashed Avocado
Choose a type of wrap or use a variety. Choose a spread and cover the wrap on one side.
Layer the wrap with a protein and veggies of choice. Drizzle with a little oil and vinegar. Roll-up tightly and place on a serving dish. Cover the dish with plastic wrap and refrigerate until game time.
Pepper and Corn Salsa
The fresh flavors of this seasonal salsa is what makes it taste so good. Homemade chips make it taste even better.
- 3 bell peppers, seeded and diced (use a variety of colors)
- 1 jalapeno, seeded and finely diced
- 1 cup fresh corn kernels, cooked
- 1 tomato, seeded and diced
- 1/2 red onion, finely diced
- 1 tablespoon fresh chopped parsley
- Juice of half a lime
- Pinch of cayenne pepper or crushed red pepper Flakes
- Salt and pepper to taste
- Homemade tortilla chips
Place the diced vegetables and corn to a medium serving bowl.
Add the lime juice, salt, pepper and cayenne to the bowl. Mix well. Let the flavors combine for at least twenty minutes before serving.
Serve either at room temperature or slightly chilled with tortilla chips.
Homemade Tortilla Chips
- Olive oil
- One package (8-10) large (12 inch) flour tortillas
- Taco seasoning mix, recipe below
Preheat the oven to 350 degrees F. Oil two rimmed baking sheets.
Brush the tortillas with olive oil and sprinkle each with taco seasoning. Cut the tortillas into 8 triangles and arrange them on the prepared baking sheets.
Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes.
Taco Seasoning Mix
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
In a small bowl, mix all together. Store in an airtight container.
Ancona is a province in the Marche region of central Italy. The province is bordered by the Adriatic Sea in the north and the Apennine Mountains on the west. Ancona’s sandy beaches are popular with Italians but not well-known to tourists.
The hills of the region are littered with Medieval buildings and walls, and unlike many other often-invaded areas, historical architecture has been preserved and adapted for modern uses.
The Ancona port, one of the main ports on the Adriatic Sea, is located in the city of Ancona and is a busy passenger port with ferries running to Greece, Turkey, Croatia, Albania and Montenegro.
The city was founded in 387 BC by Greek settlers and the name Ancona comes from the Greek for elbow, due to its elbow-shaped harbor.
Many of the small craft workshops of the past scattered throughout the rural settlements have modernised and become small businesses, some of which have become major brands known all over the world (Indesit, Tod’s, Guzzini, Teuco). This evolution led to the emergence of ‘specialised’ industries: footwear, leather goods, furniture, household appliances and textiles, all made in the region.
The demand for Italian textiles and clothing is strong in the United States and Japan, as well as China, Hong Kong, Turkey and Russia. Italy is also a pioneer in the export of yarn, woolen fabrics, silk fabrics, clothing and hosiery.
A large area of the province’s land is farmland and much of it is used for wine production; as the production of Montepulciano, Sangiovese and Verdicchio grapes. Traditional feasts are held in the province during the harvesting period.
The mountainous regions and the Conero Regional Park, which contain dense forests, are where black truffles are found and they are sold throughout the province and neighboring provinces.
The main products grown are cereals, vegetables, animal products and grapes. Olives are also produced and managed by various harvesters. The sea has always furnished a plentiful supply of fish,
The influence of the neighboring regions, particularly Emilia-Romagna, can be seen in the popularity of fresh egg pasta and oven-baked pasta dishes in the province. Vincisgrassi is a regional favorite and is a type of baked-lasagna stuffed with chicken livers.
In and around Ancona, you will find a variety of soups. Minestra di lumachelle is a local favorite containing lumachelle, a type of pasta made with egg, cheese and bread crumbs, similar to passatelli. Tripe soup, or minestrone di trippa, is also a regional specialty that is served with a battuto, lard pounded together with herbs.
Along the coast, fish soups are typical. Brodetto is prepared with a variety of fish. There are also a number of special, regional preparations for local seafood: cooked with white wine, tomato, lemon juice and spices, alla marinara, stewed in tomato sauce; al forno or oven-broiled.
Meat is also popular. Pilotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is Porchetta, a spit-roasted whole, boneless pig that has been stuffed with herbs.
Some of the best cheeses made in the area are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slaatto and herb-flavored sheep’s milk cheeses. For a special treat, olive ascolane are stuffed with meat, dipped in egg and breadcrumbs and then fried.
Cicerchiata is a dessert made from yeast dough, shaped into balls, baked in the oven and covered with honey. Becciate are made with raisins and pine nuts. Migliaccio is a dessert made with pig’s blood, sugar and citrus peel.
Broad Beans with Anchovies
Serve with crusty Italian bread as an appetizer.
- 2 lb broad beans, fresh and shells removed
- 2 cloves of garlic
- 1 pinch marjoram
- 4 anchovies
- 4 tablespoons extra virgin olive oil
- White wine vinegar to taste
- Salt and pepper to taste
Boil the broad beans in a small quantity of salted water until they are fairly “al dente”.
Prepare the topping with a chopped mixture of anchovies, garlic, marjoram, vinegar, oil, salt and pepper, to taste.
Pour the topping over the broad beans as soon as they have been drained. Serve immediately or at room temperature.
Brodetto (Fish Stew) Ancona-Style
You can use any type of fish–swordfish, squid, red snapper, shrimp, clams, mussels and lobster for this recipe with a total weight of 3 lbs.. Clean the clams and mussels well and put them into the stew whole. Some versions of brodetto use saffron instead of red pepper flakes and white wine instead of vinegar. You can substitute rice for the bread, as well.
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 carrot, chopped
- 2 celery ribs, chopped
- 2 bay leaves
- 1 cup chopped fresh parsley
- Red pepper flakes (chili) to taste
- 1 (28 ounce) can whole peeled tomatoes, mashed
- 1 1/2 pounds red snapper fillets, cut into 2 inch pieces
- 1/2 cup white vinegar or wine
- Salt and ground black pepper to taste
- 3 cups fish stock
- 1 pound clams in the shell, scrubbed
- 1/2 pound medium shrimp, with shells
- 6 (3/4 inch thick) slices Italian bread, toasted
Heat the olive oil in a large saucepan, Dutch oven, or a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley and red pepper.
Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Pour in the vinegar or wine and cook 10 minutes. Pour in the fish stock and add the snapper.
Cover, reduce the heat to low, and simmer for 10 minutes.
Gently mix in the clams and cook until the clams open (discard any that don’t) about 2 minutes, and then stir in the shrimp.
Cook until the shrimp are pink, about 3 minutes.
Place a slice of toasted bread in the bottom of each bowl. Ladle the brodetto over the bread and serve immediately.
Pollo in Potacchio
- 1 small chicken cut into 5 pieces (wing, drumstick, thigh and breast cut in half)
- 1 small onion
- 2 cloves garlic, peeled
- 1/4 cup dry white wine
- 1/4 cup chopped imported Italian tomatoes
- 4 sprigs of fresh rosemary
- Hot water
- 10 small Yukon gold potatoes
- Extra virgin olive oil
- Salt to taste
Line a dish with paper towels and lay out the chicken, skin side up. Let air dry uncovered in the refrigerator for 2 days.
Preheat the oven to 400°F.
Cut the potatoes into wedges. Place in a pot, cover with cold water, and add a pinch of salt. Over high heat, bring to a boil and cook for 5 minutes.
The potatoes will not be completely cooked. Drain in colander.
Add the potatoes to a mixing bowl and drizzle with olive oil. Add the leaves from two of the rosemary sprigs. Add a good pinch of salt and toss.
Pour the potatoes out onto a sheet pan and shake to separate. Roast in the oven for about 30 minutes, turning the potatoes once with a stainless steel spatula.
In a large skillet add a tablespoon of olive oil over medium heat. Add the chicken and brown on all sides, about ten minutes. Remove the chicken to a bowl.
Discard the rendered chicken fat and oil.
Add a tablespoon of olive oil to the large skillet, still over medium heat. Add the onions and garlic cloves; sauté until soft but not brown.
Add the white wine and rosemary sprigs; cook until the wine evaporates.
Reduce the heat to low and add the tomatoes. Season with salt and cook for 10 minutes.
Add the chicken and a splash of hot water. Turn the chicken over to coat. Cover and cook until the chicken is cooked through.
Serve the chicken topped with a little sauce and the potatoes.
Orange Cake – Ancona-Style
- 2 cups plus 2 tablespoons all-purpose flour, plus flour for dusting the pan
- 3 eggs
- Grated peel of 3 oranges
- 4 tablespoons (1/2 stick) butter, softened to room temperature, plus butter for greasing the pan
- 1 cup plus 3 tablespoons sugar
- 2 tablespoons orange liqueur
- 1 tablespoon whole milk
- 2 ½ teaspoons baking powder
- 2 cups freshly squeezed orange juice, with 3 tablespoons sugar dissolved in it.
Heat the oven to 350 degrees F. Thickly smear a Bundt pan with butter and dust with flour.
Put the flour, eggs, orange peel, 4 tablespoons softened butter, sugar and liqueur in a food processor and run until all the ingredients are evenly mixed.
Add the milk and baking powder and process again to incorporate into the mixture.
Pour the batter into the prepared pan (it won’t fill it up all the way) and place the pan in the preheated oven.
Bake for 40 to 45 minutes, until a cake tester placed in the center of the cake comes out clean..
Invert the cake while still warm and place it on a rimmed plate. Poke many holes into the cake with a thin handle from a wooden spoon.
Pour the orange juice over the cake slowly. At first, the holes fill to the brim with juice, but this will be absorbed by the cake. Repeat until all the juice is used.
Whatever juice ends up at the bottom of the cake, leave it there; it will eventually be absorbed.
Serve at room temperature. The cake keeps in the refrigerator, covered, for a week.