Lunetta, “Little Moon” in Italian, celebrates life’s small pleasures. Lunetta Prosecco is produced by Cavit, located in the northern Italian region of Trentino. It is the largest facility in Italy dedicated exclusively to producing world-class sparkling wines. Prosecco is fermented by a process known as the Charmat method. Unlike Champagne, there is no aging time. The Charmat process is particularly suited to producing sparkling wine whose most important characteristic is freshness.
I was selected to develop a post for Lunetta in conjunction with Honest Cooking Magazine that would feature a sparkling wine cocktail and an appetizer for the winter season. In planning for this post, Lunetta was very generous and sent me several bottles of Rose and White Prosecco.
White Prosecco is pale straw in color with greenish reflections and an apple and peach aroma.
Rose Prosecco is pale salmon in color with a berry aroma.
As a result of sampling the two excellent Proseccos, I decided to make two cocktails – not just one: one featuring the white Prosecco and one featuring the rose Prosecco. And, of course, each needed a great appetizer to enhance their flavors. I also wanted to make cocktails and appetizers that my readers and friends would want to make for their own parties. I invited several friends and family members for Thanksgiving Day and served the cocktails and appetizers featured in this post. They were all a big success. So, I know, you will want to make these cocktails and appetizers at your next party!
Lunetta Rose Prosecco and Crème de Cassis Cocktail
For 6 cocktails
6 teaspoons crème de cassis brandy, divided
3 teaspoons lemon juice, divided
1 bottle chilled Rose Prosecco sparkling wine
Pour 1 teaspoon of crème de cassis and 1/2 teaspoon lemon juice into each champagne glass. Stir.
Slowly fill each glass to the top with chilled Rose Prosecco.
Skewer three raspberries on each of 6 bamboo sticks and drop them into the glasses to serve.
Smoked Salmon Appetizer Rolls
6 slices sandwich bread, crusts removed
6 tablespoons cream cheese with chives and onions
6 slices smoked salmon
Roll out the bread slices using a rolling-pin.
Spread cream cheese on each slice.
Add smoked salmon slices and roll up each slice
Cover with plastic wrap and let the rolls rest in the refrigerator for a couple of hours.
Cut into one-inch slices and arrange on a serving platter. Keep the rolls covered with plastic wrap until your guests arrive.
Lunetta Prosecco and Ginger Brandy Cocktail
For 6 cocktails
Coarse sugar crystals
6 teaspoons ginger brandy, divided
3 teaspoons agave syrup, divided
6 crystallized ginger cubes, divided
1 bottle chilled white Prosecco sparkling wine
Decorate the rims of 6 tall flute glasses by dipping them in a saucer of water then into a dish of the coarse sugar crystals.
Add one teaspoon of ginger brandy and ½ teaspoon of agave into each glass. Stir.
Fill each glass with Prosecco and add a cube of crystallized ginger to each glass.
Gorgonzola Thumbprint Appetizers Filled With Tomato Jam
Makes about 15
1 cup almond flour
3 tablespoons softened, salted butter
4 ounces gorgonzola cheese, crumbled
½ teaspoon dried Italian seasoning
¼ teaspoon freshly ground black pepper
1 tablespoon lemon juice
Tomato Jam, homemade recipe below or use store-bought
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Mix all of the ingredients in a small bowl until a cohesive dough forms.
Scoop up 1″ balls of dough (a teaspoon cookie scoop works well here) and roll into a smooth ball.
Arrange the balls of dough about 1 1/2″ to 2″ apart on the prepared baking pans.
Use your thumb to press an indentation into the center of each ball of dough.
Bake the thumbprints for 8 to 10 minutes, until they start to turn light golden brown on top.
Remove the thumbprints from the oven and cool them on the pan for 10 minutes.
Transfer them to a rack to cool completely before serving. Fill with jam just before serving.
Homemade Tomato Jam
Makes about 2 1/2 cups
3 pounds Roma tomatoes, (plum), cored and quartered
½ cup plus 1 tablespoon granulated sugar
1 ¼ and ¼ teaspoon salt, divided
1/4 teaspoon black pepper
3 tablespoons good quality red wine vinegar
1 tablespoon extra virgin olive oil
2 medium shallots, minced (about ½ cup)
2½ teaspoons chopped fresh thyme
3/4 cup dry red wine
In a food processor, pulse the tomatoes with the sugar, the 1¼ teaspoons salt, ¼ teaspoon pepper and red wine vinegar until the tomatoes are finely chopped but not completely pureed and the sugar is dissolved, about 6 – two second pulses.
In a 12 inch skillet over medium, heat the olive oil until shimmering. Add the shallots, thyme and the ¼ teaspoon salt and cook, stirring until softened, about 3 minutes. Add the red wine, adjust the heat to medium-high and bring to a boil. Continue to boil, stirring occasionally, until the liquid is reduced to a loose glaze, about 4-5 minutes. Add the processed tomato mixture.
Adjust the heat and simmer vigorously, stirring more often as the mixture reduces, is glossy and has a jam-like consistency, somewhere between a sauce and a paste, about 60-90 minutes (depending on how watery your tomatoes are).
Set the pan aside, off heat, to cool to room temperature.
Taste and adjust the seasoning with salt and pepper and store. The jam can be refrigerated for 1-2 weeks or frozen for six months.
Here is the Prosecco Spiced Cocktail recipe featured in the video:
Prosecco Spiced Cocktail
½ cup honey
½ cup water
¼ teaspoon cloves
¼ teaspoon ginger
½ teaspoon cinnamon
½ oz spiced honey syrup
1 oz whisky
1 oz cider
Sprig of thyme
Lunetta Prosecco to top off
Combine all of the syrup ingredients in a saucepan, bring to a simmer and cool down.
With ice, shake together honey syrup, cider, and whiskey. Strain into a glass, top with Prosecco and garnish with a sprig of thyme.
My friend, Andy, recently gave me a cookbook titled, Adventures of an Italian Food Lover by Faith Heller Willinger. The author’s name was familiar to me because I have been cooking from her book, Red, White, and Greens: The Italian Way with Vegetables, for a long time. You can also check out a column she wrote for The Atlantic Monthly by visiting this site: http://www.theatlantic.com/author/faith-willinger/
In the Adventures book, Faith takes readers to country markets and busy city shops, to wineries in rural villages, to kitchens in restaurants and into private homes where her friends share their recipes – real Italian recipes.
Additionally, Willinger introduces the reader to the people of Italy: the grocers who stock homemade artisan cheeses and salumi, winemakers, Tuscan bakers, butchers and chocolatiers. Each entry is followed by a recipe. The recipes include some classic Italian dishes that will be familiar, but most are as authentic and original as the people Ms. Willinger profiles in the book. Actually these profiles are one of the best features in the book.
Even if you’re practiced in making Italian food, there’s still much to learn from Ms. Willinger. She includes information on the most important ingredients, explaining such things as why certain dry pastas are superior to others, what goes into making Italy’s best cheeses, how to select the best olive oils and what distinguishes an artisanal ricotta from another more ordinary one.
The book can also function as a guidebook for travelers because she includes web sites, hours of operation and contact information that make arranging a personal visit easy.
Here are a few recipes from the book for you to try. The book is divided into three major areas of Italy: Northern and Central Italy; Tuscany and Southern Italy and the Islands.
From Chapter 1 – Northern and Central Italy
Willinger adapted this recipe from Walter Bolzonella’s recipe, a barman of the Hotel Cipriani in Venice.
For the peach puree:
- 1/2 cup water
- 1/4 cup lemon juice
- 1/2 to 3/4 pound ripe white peaches
- 2 teaspoons sugar
For the drinks:
- A few raspberries, if desired, for color
- 1 bottle Prosecco sparkling wine
Put the water and lemon juice in a bowl. Peel, pit and slice the peaches. Immerse them in the acidulated water, so they don’t discolor and macerate for at least 10 minutes or up to 6 hours.
Drain the peaches, reserving 2 to 3 tablespoons of the liquid. In a food processor or blender, puree the peaches with the sugar and reserved liquid. Use more sugar if the peaches are very tart
but this is not a sweet drink. If the peaches don’t have pink veins (which lend a Bellini its rosy hue), add a few raspberries to the mixture before pureeing.
Transfer the mixture to a jar or bottle and chill thoroughly.
Pour cold peach puree into a pitcher. Add one bottle of chilled Prosecco sparkling wine and stir gently. Pour into glasses and drink at once.
- 3 egg yolks at room temperature
- 3 tablespoons sugar
- 3 tablespoons Moscato d’Asti wine
- Butter or hazelnut cookies or fresh fruit or berries
Place the ingredients in a 1 ½-2 quart pot (use a copper or stainless steel bowl with a rounded bottom, holding the bowl with a pot holder)
Begin beating at high-speed with a mixer until foamy. Place the pot over medium heat and continue beating. Mixture will grow greatly in volume and thicken. Remove the pot from the heat when the mixture feels warm and continue beating.
Place back over the heat, beating the whole time, removing the pot from the heat when it seems to be heating up too much. Practice makes perfect.
The zabaione will be thick and foamy, warm but not hot to the touch. Serve in individual glass serving bowls with butter or hazelnut cookies on the side. Or over berries or sliced fresh soft ripe fruit like peaches or mango.
Chapter 2 – Tuscany
Ricotta-Stuffed Zucchini Flowers
- 1 cup ricotta, fresh, if possible, or sheep’s milk ricotta
- 12-16 fresh zucchini flowers
- 3 tablespoons extra virgin olive oil, divided
- Freshly ground black pepper
- Fine sea salt
- 1 tablespoon minced fresh basil
If your ricotta is watery, drain it in a sieve to remove excess whey. Soak the zucchini flowers in cool water, then gently spin-dry in a salad spinner. Removing the stamens is unnecessary.
Pack the ricotta into a pastry bag — I use a disposable one and simply cut the tip off the end. Insert the end of the pastry bag into the zucchini flowers and pipe one or two spoonfuls of ricotta into each.
Drizzle one tablespoon of extra virgin olive oil in a large non-stick skillet. Place the stuffed flowers in the skillet in a single layer and the place pan over the highest heat.
When the pan heats and the oil begins to sizzle, cover and cook for four to six minutes or until the flowers are hot, steamed by the moisture of the ricotta.
Transfer to a serving dish and top with pepper and salt, minced basil, and the remaining extra virgin olive oil.
Etruscan Grape Tart
Serves 6 to 8
- 1 package active dry yeast (2 ½ teaspoons)
- ¾ cups warm water
- 3 tablespoons Chianti — drink the rest with dinner
- 1 tablespoon honey
- 2 ½ – 2 ¾ cups soft wheat flour (Italian “00” or White Lily flour)
- ¼ cup Tuscan extra virgin olive oil, plus more for oiling the bowl
- ½ teaspoon fine sea salt
- Around 1 ¾ pounds wine, Concord, or red Grace grapes
- 6 tablespoons sugar
Dissolve the yeast in the warm water, wine and honey in a large bowl. Let sit for 10 minutes or until bubbles form. Stir in ¾ cup flour — it doesn’t have to be smooth because lumps will dissolve. Cover and let rise for 1 hour.
Add the olive oil, salt and 1 ½ cups flour. Knead dough until smooth and elastic. Add up to ½ cup additional flour if necessary so it isn’t sticky. Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 1 ½ hours.
Punch the dough down and divide into two pieces. Roll each piece out to a rough 10 by 16-inch rectangle. Place one rectangle on parchment paper on a cookie sheet (or use a nonstick cookie sheet), scatter the dough with half the grapes and sprinkle with 3 tablespoons sugar.
Use the second rectangle of dough to cover the bottom layer. Sprinkle the remaining grapes on the dough, gently press the grapes into the dough, and sprinkle with 3 tablespoons sugar. Cover with plastic wrap and a dishtowel and let rise for 1 hour.
Preheat the oven to 400ºF. Bake for 35 to 45 minutes or until dark brown. Remove from the pan while still warm and spoon excess juice over the tart. Serve at room temperature.
From Chapter 3 – Southern Italy
Spaghetti with Walnuts and Anchovies
Serves 4 to 6
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, sliced
- 2 whole salt-cured anchovies, filleted, or 4–6 canned anchovy fillets
- 3–4 tablespoons coarsely chopped walnuts
- Chili pepper to taste
- 1 tablespoon minced fresh parsley
- Coarse sea salt
- 14–16 ounces spaghetti
Heat the extra virgin olive oil in a large skillet and sauté the garlic over low heat until it barely begins to color. Add the anchovy fillets and, with a wooden spoon, mash them until they dissolve into the oil. Add the walnuts, chili pepper and parsley; stir to combine and remove from heat.
Bring 5 to 6 quarts of water to a rolling boil. Add about 3 tablespoons of sea salt, then add the spaghetti and cook until it offers considerable resistance to the tooth, approximately three-quarters of the package-recommended cooking time. Drain the pasta, reserving 2 cups of the starchy pasta cooking water.
Add the spaghetti to the sauce in the skillet along with 1/2 cup reserved pasta-cooking water, and cook over high heat, stirring with a wooden fork, until the pasta is cooked al dente, adding a little more pasta water as the sauce dries.
Sweet & Sour Lemon Sauce
Use as a sauce for fish.
For the candied zest:
- 2 Meyer lemons
- 1 orange
- 6 tablespoons coarse sea salt
- 1/2 cup wildflower honey
- 1 cup sugar
Peel the zest from the lemons in strips, leaving 1/4-inch pulp attached to the zest. Peel the orange the same way.
Put the zests in a bowl and toss with 2 tablespoons salt; add 1 cup water and weight down with a small plate to keep zests submerged for 1 to 2 hours. Rinse and drain.
Bring 10 cups of water to a rolling boil, Add the remaining 4 tablespoons of salt and the zests and when the water returns to a rolling boil, remove from heat and let zests cool completely in the salted water. Drain zests.
Combine the honey, sugar and 2 1/4 cups of fresh water in a small pot and bring to a simmer. Add the drained zest and cook over lowest heat, less than a simmer, for 40 minutes.
Remove from the heat and let zest cool in the syrup overnight. The next day, bring the syrup back to a simmer, lower the heat and cook for 1 hour. Remove from the heat and cool completely.
Repeat the process one more time, cooking zest on the lowest heat for 30 minutes. Store zest in its syrup in a jar.
For the sauce:
- 3 1/2 Meyer lemons
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, peeled
- 1 tablespoon minced celery
- Fine sea salt
- White pepper
- 3 tablespoons chopped candied lemon zest
Trim three lemons with a knife, cutting the rind away down to the pulp. Section the lemon into wedges, cutting between the white connective membranes.
Squeeze the juice from the remains of the lemons into a measuring cup and add the wedges. You should have about 1/2 cup.
Squeeze the juice from the remaining 1/2 lemon and add it to the wedges. In a small saucepan, add the oil and saute the garlic and celery over medium heat until the celery barely begins to color.
Add the lemon wedges and juice and cook, mashing the mixture with a wooden spoon, until the mixture is pulpy. Remove the garlic. Season the lemon mixture with salt and white pepper.
If the sauce is too tart, add a spoonful or two of syrup from the candied zest. Transfer lemon mixture to a blender and add candied zest. Blend until smooth.
Small plate dining is very appealing when it is hot, as it is right now where I live. It is appealing for two and even for a small gathering of friends. This type of dining, often called tapas dining, used to be called a cocktail or appetizer party years ago. Eating lightly in such hot weather also makes sense for health reasons.
Doctors advise that in the summer, light food should be preferred because it can easily be digested. Vegetables with high water content like onions, tomatoes and cucumbers should be regularly eaten as they will not only cool down the body but provide the daily quota of nutrition as well. Foods high in fat and sugar will cause the body to work harder to process these foods. Contrary to conventional thinking, when it is really hot, you are not going to exercise these calories away.
Summer eating should be enjoyable and entertaining should be fun, even if it is hot. Small plates can be the answer and not overwork the host. You can even ask friends to bring a small plate to share with 6 or 8 friends. Here are some ideas for small plate options with an Italian flavor. Just add a few cool drinks and you are all set.
- 1 (750-ml) bottle lemon Italian soda, chilled
- 8 ounces fresh cherries, pitted and quartered
- 8 ounces fresh strawberries, hulled and sliced
- 1 (750-ml) bottle Lambrusco
Put 1 cup of lemon soda in a large pitcher with cherries and strawberries and crush the fruit using a wooden spoon to release the juices. Chill at least 4 hours or overnight.
To serve, stir in Lambrusco and remaining soda and pour over ice.
Crostini Di Scampi
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 sprig rosemary, plus 1 teaspoon minced
- 16 medium shrimp, peeled and deveined, tails removed
- Freshly ground black pepper, to taste
- 4 ½ inch thick slices Italian country bread cut in half or quarters, brushed with olive oil and lightly toasted
Heat oil and garlic in a 12” skillet over medium-high heat. Fry the whole rosemary sprig, turning once, until crisp, 1–2 minutes. Using a slotted spoon, transfer rosemary to a paper towel to drain.
Season shrimp with pepper; add to skillet and saute, turning once, until golden about 2–3 minutes. Using a slotted spoon, transfer shrimp to paper towels to drain. Serve shrimp on toasted bread. Sprinkle with minced rosemary and freshly ground black pepper.
Zucchine Ripiene Con Ricotta
- 6 medium zucchini (about 2 lbs.), halved lengthwise
- 6 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 yellow onion, finely chopped
- 2 medium tomatoes, cored, seeded and chopped
- 2 cups ricotta cheese
- 3/4 cup grated Pecorino cheese
- 3/4 cup fresh bread crumbs
- 3 tablespoons finely chopped flat-leaf parsley leaves
- 2 teaspoon chopped fresh oregano
- 1 egg, beaten
- Kosher salt and freshly ground black pepper, to taste
Using a small spoon, scoop out the pulp (save pulp for another use) from each zucchini half, leaving a ¼ inch rim around the edges.
Heat 2 tablespoons of the olive oil in a 10″ skillet over medium heat. Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes. Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more. Remove from the heat and set aside.
In a medium bowl, stir together the ricotta, 1/4 cup of the Pecorino cheese, 1/4 cup of the bread crumbs, parsley, oregano and the egg. Fold in the onion mixture and season with salt and pepper. Set the filling aside.
Arrange an oven rack about 7″ from the broiler element and heat. Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt.
Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes. Remove baking sheet from the oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn’t spill over the edges of the zucchini.
Sprinkle each stuffed zucchini with the remaining Pecorino cheese and bread crumbs and drizzle with the remaining olive oil. Broil until the zucchini are soft and the tops are lightly browned, 10 to 15 minutes.
Orange Seasoned Dry Cured Black Olives
- 1 orange
- 1 lb. dry-cured black olives
- 1 large sprig rosemary, stemmed and roughly chopped
- Freshly ground black pepper, to taste
Using a vegetable peeler, remove zest from the orange, taking care to peel as little of the white pith as possible; roughly chop zest and transfer to a medium bowl.
Juice the orange and add the juice to the zest along with the olives, rosemary and pepper; toss to coat. Let sit at room temperature for 1 hour to marinate before serving.
Peperoni Arrostiti Sotto Olio
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, minced
- 5 leaves fresh basil leaves, finely sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a paper or plastic food storage bag. Allow peppers to cool in the bag.
Combine olive oil, vinegar, garlic, basil, oregano, salt and pepper in a deep serving container.
Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in the oil mixture. Mix well. Serve.
Store leftover peppers in refrigerator for up to 5 days.
Balsamic Glazed Meatballs
- 1 pound ground beef
- 1 cup Italian seasoned bread crumbs
- 1/2 cup milk
- 2 tablespoons tomato paste
- 1 tablespoon Balsamic Vinegar
- 2 eggs
- Sea salt and ground black pepper, to taste
- 1 teaspoon onion powder
- 1/2 teaspoon minced garlic
- 1/4 cup minced fresh parsley parsley
- 1 tablespoon dried oregano
- Balsamic Glaze, recipe below
Preheat oven to 350 degrees F.
In a large bowl, combine beef, bread crumbs and milk. Mix in tomato paste, vinegar and eggs and then add the remaining seasonings. Combine well and form into small, bite sized meatballs.
Place on a baking sheet lined with aluminum foil.
In a medium bowl, combine ingredients for the glaze and whisk together. Brush glaze over meatballs and bake for 30 minutes. Serve hot.
- 1/2 cup ketchup
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar, packed
- 1/2 cup water
Combine ingredients in a medium bowl. Whisk to combine well. Set aside until needed.
Italian Stuffed Mushrooms
- 12 medium button mushrooms
- 3 tablespoons extra virgin olive oil, divided
- 1/4 cup pancetta, diced
- 1/4 cup onion, diced
- 1 teaspoon minced garlic
- 1/4 cup Italian seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons dry white wine
- Sea salt and ground black pepper, to taste
- 1/2 cup ricotta cheese
Preheat oven to 375 degrees F.
Using a spoon or your fingers, pop out mushroom stems and set aside. Finely dice 1/3 cup of the reserved mushroom stems. Reserve the rest for another use.
Heat 1 tablespoon olive oil in sauté pan over medium heat. Add diced mushroom stems, pancetta and onion. Cook until soft and lightly brown; add garlic and sauté an additional 2 minutes.
Remove from the heat and add bread crumbs, Parmesan and wine. Mix well and season with salt and pepper.
Place mushrooms, stem side up in a baking dish. Spoon ricotta inside each mushroom then top with bread crumb mixture.
Drizzle remaining olive oil on top of the bread crumb mixture. Bake for 25 minutes until soft and brown.
Many families go out to dinner on Mother’s Day. However, a home cooked dinner is a better way of honoring the greatest mother in the land-yours!. Let spring produce and warmer weather influence your menu decisions.
A Mother’s Day Menu
- 16 each Red and Green Grapes
- 8 ounces Sharp Cheddar cheese
- 8 ounces Monterey Jack cheese
- 8 each Strawberries
- 8 each Wooden Skewers
Cut strawberries in half. If they are extra large you may want to cut them in quarters.
Cut cheese into 1 inch cubes
Thread each skewer with the grapes, cheeses and strawberries alternating between the ingredients.
Pear and Cranberry Bellini
- 1 cup pear nectar
- 1 cup cranberry juice cocktail
- 1 bottle Prosecco or other dry sparkling white wine
In a small pitcher or large liquid measuring cup, combine pear nectar and cranberry juice cocktail.
Pour 1/4 cup juice mixture into each of eight champagne glasses. Dividing evenly, top with Prosecco or other dry sparkling white wine.
Spring Asparagus and Broccoli Soup
- 6 1/2 cups low-sodium chicken or vegetable broth, divided
- 1 large leek, white and light green parts only, sliced
- 1 garlic clove, minced
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (1-pound) bunch asparagus, woody stems snapped off and discarded; spears cut into 1-inch pieces
- 2 cups coarsely chopped broccoli florets
- 2 tablespoons chopped fresh chives
Heat 1/2 cup of broth in a large pot over medium-high heat. Reduce heat to medium, add leek and garlic and cook, stirring often, until tender, about 6 minutes. Add remaining broth, salt, pepper and potatoes and bring to a boil. Stir in asparagus and broccoli and return to a boil. Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly.
Puree soup with an immersion blender or carefully transfer soup to a blender and purée in batches until smooth. Ladle soup into bowls and garnish with chives.
Roasted Chicken with Warm Tuscan Bread Salad
- Two 3 1/2-pound chickens—cut in half, backbones discarded
- Kosher salt
- Freshly ground pepper
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter, cut into 8 cubes
- 4 thyme sprigs
- 4 small rosemary sprigs
- 4 unpeeled garlic cloves
- 4 oz crusty Italian bread, such as ciabatta, torn into 1-inch pieces
- 1 fennel bulb, cut through the core into 1/2-inch wedges
- 4 scallions, cut into 2-inch lengths
- 2 tablespoons sage leaves
- Romaine lettuce torn into bite-size pieces, about 6 cups
- 4 anchovy fillets, cut into 1/2-inch pieces
- 3/4 tablespoon capers, rinsed and chopped
- 2 ½ tablespoons cider vinegar
- 1/2 cup shaved Parmigiano-Reggiano cheese
On a work surface, cut the wings off of the chickens at the second joint, leaving the rest of the wing attached to the breasts.
Season the chickens liberally with salt and pepper and arrange skin side up on two rimmed baking sheets. Cover with plastic wrap and refrigerate for 4 hours.
Remove the chicken from the refrigerator and drizzle 2 tablespoons of the olive oil over the chickens and top each half with 2 cubes of the butter.
Scatter the thyme, rosemary and garlic over the chickens; let them return to room temperature.
Preheat the oven to 400°F.
On a large rimmed baking sheet, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 10 minutes, until golden but still slightly chewy.
Increase the oven temperature to 425°F.
Fit the fennel, scallions and sage around the chicken on the baking pans. Roast in the upper and lower thirds of the oven for 40 to 45 minutes, until an instant-read thermometer inserted into a thigh registers 165°F; switch the pans halfway through roasting. Let rest for 10 minutes.
In a bowl, toss the bread with the roasted vegetables, romaine, anchovies, capers, vinegar and the remaining 1 tablespoon of olive oil. Fold in 1/4 cup of the cheese shavings and season the bread salad with salt and pepper to taste.
Transfer the bread salad to a platter and scatter the remaining 1/4 cup of cheese shavings on top. Cut the chicken into serving pieces and arrange on top of the salad.
Lemon Cheesecake with Blueberry Sauce
- 1/2 cup graham cracker crumbs
- 1/4 cup butter (melted)
- 16 oz lower fat cream cheese (2 packages, room temperature)
- 1 cup low-fat plain yogurt
- 1/2 cup sugar
- 3 eggs (room temperature)
- 1 lemon (juiced and zested), reserve 1/4 teaspoon of zest for sauce
- 2 cups blueberries
- 1/4 cup sugar
- 2 tablespoons water
- 1/4 teaspoon lemon zest
Cook blueberry sauce ingredients in a small saucepan on medium heat about 4 minutes stirring occasionally; cool. Refrigerate until ready to serve.
For the crust:
Mix the graham cracker crumbs and melted butter together.
Press the mixture onto the bottom of an ungreased 8 or 9-inch springform pan and chill.
Preheat the oven to 300°F.
In a food processor fitted with a steel blade, cream together the cream cheese and sugar.
Add the eggs, yogurt, lemon juice and zest and mix until combined.
Spoon the mixture into the crust.
Place the cheesecake on the middle rack of the oven.
Add a pan of water on the lower rack.
Bake for 50 to 60 minutes being careful not to open the oven while the cheesecake is baking.
Turn off the oven and allow the cheesecake to cool for 30 minutes in the oven with the door slightly ajar.
Remove the cheesecake and continue to cool on a wire rack. Refrigerate, covered, overnight.
Serve slices of cheesecake with the blueberry sauce.
A Mother’s Love…
How precious is the love
of a mother’s heart!
Even as a child… It’s there from the start.
A mother’s love knows
no boundary or limit.
It’s often shown by how
much the mother gives it!
Whether her children are
young or growing old…
And whatever circumstances
in life may unfold…
Her love is continually
a solid foundation…
That can’t be removed, torn or shaken.
Her love is what is
a “guiding force…”
Even if her children’s lives
stray “off course.”
I’m thankful for the love
my mother’s given…
It’s surely influenced
the way I’ve been livin’!
To all of our mothers across
our great nation…
May we show them our love
Their love has stood and
endured the test of time…
I’m so glad that one of them is MINE!
By Jim Pemberton
The sky is bright, the days are long and the weather warm: think Iced tea! Now, with so many delicious loose-leaf tea varieties, you can really experiment to make easy, delicious and, most importantly, healthy iced tea for you and your family to enjoy. Here are some combinations to add some excitement to your cold tea.
Iced Tea Preparation Tips
Here are some guidelines for making iced tea.
As with any tea, you want to brew the tea first, using the correct-temperature hot water and proper steeping time. The only difference with iced tea is that it’s important to add double the amount of tea to strengthen the tea flavor. Once you add ice, the tea is going to dilute.
With green and white tea, the leaves are delicate and, therefore, boiling water will singe them. It’s best to heat the water to 175°F and steep for 2 1/2 minutes.
With black tea, use boiling water and steep for up to 5 minutes. You don’t want to leave the tea for too long or it will become bitter.
Once the tea is done steeping, pour over ice and it is ready.
If you’re making a cup for just yourself, use 2 teaspoons of tea.
Making iced tea for a crowd? Pitcher sizes vary, but generally one cup of loose-leaf tea for a large pitcher will be sufficient. Make the tea in a large pot, sweeten to taste and pour over ice when ready.
Add Flavor To Iced Tea Drinks
Sencha Green Tea with Rose Petals and Cherry
This combination is naturally sweet, so no sugar is needed. Simply add some dried cherries and rose petals to sencha tea (a Japanese green tea). You receive great metabolism-boosting benefits from the green tea as well as antioxidants and vitamins.
Orange, Apple, Hibiscus Tea Cooler
Another unique, refreshing blend that is surprising in its depth and flavor is orange peel, apple peel, hibiscus and rosehip. They come together to create a caffeine-free fruit combination that’s perfect for kids and adults alike. It does have a hint of tartness to it, so add a bit of honey or agave to give it a slightly sweet taste. This tea is also packed with vitamins, especially vitamin C, which rosehip and hibiscus are rich in. It can be added, as well, to summer coolers and even sangria. Pour it into Popsicle molds to create a refreshing treat.
Traditional Iced Tea with Mango
If you’re looking for something more traditional, try organic black tea with some dried mango. The mango infuses the black tea with a fruity flavor.
- 3 cups mixed berries
- 2 tablespoons honey
- 1 orange, cut into small wedges
- 1/4 cup brandy
- 1/4 cup triple sec
- 750 ml cold Rose’ wine, chilled
- 1 cup orange juice, chilled
- 1 cup pineapple juice, chilled
- Fresh pineapple chunks for garnish
Gently mix berries with the honey and let sit to macerate about 20 minutes. Just enough to be slightly softened. Pour into a large pitcher.
Add brandy, triple sec, juices and chilled wine. Stir and chill. Top with ice cubes.and serve in wine glasses. Garnish with fruit.
- 8 cups water
- 4 medium cucumbers, peeled, seeded and coarsely chopped
- 1/2 bunch fresh mint
- 1 1/2 cups agave syrup, honey or natural sugar
- 1 cup lime juice
- 1 (750 ml) bottle light (white) rum
- 2 cups sparkling water or lemon-lime soda
- Crushed ice
- 1 medium medium cucumber, cut into thin rounds for garnish
- Fresh mint
- Lime wedges
Combine water, cucumbers, mint, agave syrup and lime juice in a blender and pulse until smooth. Strain through a fine mesh sieve; discard solids.
Combine cucumber mixture and rum in a large pitcher. Stir well. Refrigerate up to 4 hours.
Fill glasses with crushed ice. Fill each glass halfway with cucumber mixture and top with sparkling water or soda. Garnish with a slice of cucumber, sprig of mint and a lime wedge.
For a kid-friendly alternative: make a double batch of cucumber mixture (one for adults; one for kids), omitting the rum in half of the mixture. Top with lemon-lime soda.
- 2 cups water
- 2 cups sugar
- 2 cups water
- 2 cups freshly squeezed lemon juice
- 1 cup freshly squeezed lime juice
- 4 cups ice cubes
- 2 cups diced watermelon
- 1/2 cup sliced strawberries
- 1 orange, sliced into rounds
- 1 lemon, sliced into rounds
- 1 lime, sliced into rounds
To make sugar syrup:
Combine the water and sugar in a medium saucepan. Turn the heat to medium-high and boil for 10 minutes. Place the sugar syrup in the freezer or refrigerator while you do the rest of the preparation.
To serve the lemonade:
Mix the chilled sugar syrup, water, lemon juice and lime juice in a big bowl or pitcher. Add the ice cubes, diced watermelon and other fruit. Stir well and chill until icy cold.
With gardens and markets overflowing with ripe fruits and veggies, summer is the easiest season to eat healthfully. These recipes will let you enjoy summer’s bounty and feel good — all season long.
Green Goddess Dip with Crudites
- 1/2 of an avocado, seeded and peeled
- 1/4 cup lightly packed fresh Italian (flat-leaf) parsley leaves
- 1/4 cup lightly packed fresh tarragon leaves
- 1/4 cup snipped fresh chives
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup light sour cream
- 3 oil-packed anchovy fillets, blotted dry with a paper towel
- 1 1/2 tablespoons tarragon vinegar or other white wine vinegar
- 1 tablespoon fat-free milk
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon black pepper
- 6 cups assorted vegetable pieces for dipping (such as cucumber, celery, carrots, radishes, sugar snap peas, mini sweet peppers, fennel, endive, blanched green beans and/or broccoli)
In a food processor combine avocado, parsley, tarragon, chives, mayonnaise, sour cream, anchovies, vinegar, milk. lemon peel and black pepper. Cover and process until smooth, scraping down sides of the bowl, if needed.
Transfer dressing to a serving bowl; cover and chill at least 30 minutes or up to 2 days. Serve with assorted vegetable pieces for dipping.
Grilled Sherry-Garlic Shrimp
- 24 fresh large shrimp in the shells (about 1 1/4 pounds)
- 1/3 cup dry sherry
- 2 tablespoons finely snipped fresh Italian (flat-leaf) parsley
- 1 tablespoon minced garlic (6 cloves)
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 lemon, quartered
- Nonstick cooking spray
- 2 tablespoons unsalted butter, melted
For the marinade:
In a large bowl whisk together sherry, parsley, garlic, smoked paprika, crushed red pepper and salt, whisking until salt is dissolved. Set aside.
To butterfly the shrimp in shells:
Using small kitchen shears and starting at the head, cut through the shell along the entire backside of each shrimp (do not remove the shell). Remove and discard the vein. Using a sharp paring knife, make a deep cut from head to tail, being careful not to cut all the way through the meat. Rinse; pat dry with paper towels.
Add shrimp to the marinade and, using your hands, gently lift and toss the shrimp to work the marinade into the openings, being careful to keep shells intact. Cover and marinate in the refrigerator 1 to 3 hours. Drain shrimp; discarding marinade.
Heat a gas or charcoal grill. Grill shrimp and lemon pieces on the grates directly over medium-high heat, covered, 3 to 5 minutes or until shrimp are opaque and lemon pieces are lightly charred, turning once.
Transfer shrimp and lemon pieces to a large serving bowl. Drizzle with melted butter; toss to coat. Serve immediately.
Oven-Fried Dill Pickles
- Nonstick cooking spray
- 2 tablespoons low-fat buttermilk
- 1 egg
- 30 crinkle-cut dill pickle slices (about 1 cup), rinsed, drained and patted dry
- 1/2 cup panko (Japanese-style bread crumbs)
- 1 tablespoon yellow cornmeal
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray; set aside.
In a small bowl whisk together buttermilk and egg. Add drained pickles, stirring to coat evenly.
In a food processor combine panko, cornmeal, paprika, pepper and garlic powder; cover and process about 20 seconds or until evenly fine crumb forms. Transfer mixture to a shallow dish.
Working in batches, add a few buttermilk-coated pickles to the panko mixture, stirring with a fork to coat. Shake off excess crumbs. Arrange pickles in a single layer on the prepared baking sheet.
Lightly coat tops of pickles with cooking spray. Bake 10 minutes. Using a spatula, turn pickles over. Bake 8 to 10 minutes more or until browned and crisp. Serve immediately.
Smoked Tuna Bites
- 3 ounces reduced-fat cream cheese (Neufchatel), softened
- 1/4 cup finely chopped red onion
- 1 tablespoon snipped fresh chives
- 2 teaspoons olive oil
- 1 teaspoon seafood seasoning (Old Bay)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon liquid smoke
- 5 ounce can or pouch chunk white tuna, drained
- 2 tablespoons diced pimiento, drained
- 24 thin water crackers
- 1/2 of an English cucumber (about 8 ounces), cut into 24 slices, each about 1/8 inch thick
- Snipped fresh chives for garnish
In a medium bowl stir together cream cheese, onion, 1 tablespoon chives, the oil, Old Bay seasoning, Worcestershire sauce and liquid smoke until creamy. Flake tuna with a fork.
Add tuna and the pimiento to the cream cheese mixture; stir until well mixed. Cover and chill at least 1 hour or up to 24 hours.
Spread 1/2 teaspoon of the tuna mixture on each cracker. Top each with a cucumber slice and another 1 1/2 teaspoons of the tuna mixture. Sprinkle with chives.
- 1 large eggplant, peeled or unpeeled (your choice)
- Dried Italian seasoning
- 1 large tomato, seeded and chopped
- 1 clove garlic, minced
- Extra-virgin olive oil for brushing on eggplant slices, plus 2 teaspoons for the bruschetta
- 2 tablespoons chopped fresh basil
- 1 teaspoon salt
- Parmesan cheese
- 16 slices toasted Italian bread
Slice eggplant in thin circles, brush lightly with olive oil and sprinkle with the salt and Italian seasoning.
Bake them on a greased baking sheet at 350 degrees F for 20 minutes. Allow to cool.
Finely dice the eggplant and combine with the 2 teaspoons of olive oil, garlic, tomato and basil.
Spread on toasted baguette slices and sprinkle with Parmesan cheese. Arrange on a platter and serve.
- 10 Fruity and Fab Cocktails for July 4th (thequeenofstyle.com)
- Summer Cocktail Ideas (lilylanehome.wordpress.com)
- Hibiscus Berry & Rosemary Tea! (healthyhohme.wordpress.com)
California’s Mediterranean climate is similar to Italy’s, so the Italian immigrants felt at home and were able to bring their food and culture to this new land. The California soil was ideal for planting crops Italians were used to growing, such as eggplant, artichokes, broccoli and Sicilian lemons. Italians also brought with them a love of wine as well as a history of making it.
Nearly 200 members of the Sacramento Italian Cultural Society and the Folsom Historical Society attended the opening reception for the exhibit “Nostra Storia” on January 28, 2000. This is a unique story about that wave of people from Italy, primarily from the area around Genoa in the region of Liguria, who settled in the foothills of the Mother Lode region (Sierra Nevada Mountains) of Northern California in the Mid-19th century. This is the first time that an exhibit has been created to tell the story of these enterprising people who contributed so much to the economic and cultural fabric of California. The history of the Italian Americans is often relegated to the margins of American history despite the fact that the Italians are the 4th largest ancestry group in America with more than 25 million Americans and two million Californians of Italian descent (based on the 2000 Census).This exhibit is part of the determination of this current generation of Italians, to see that the Italian immigrant story is told and included in the history of the nation.
California’s gold country has been profoundly influenced by Italian culture for the last 160 years. Immigrants from Italy’s northern provinces were drawn here by the lure of gold, but it was the allure of the California foothills where they found the terrain and climate similar to that of Italy, that convinced them to stay. California’s fledgling economy provided unparalleled opportunities for Italian businessmen and unclaimed land was available for agriculturalists. Settlement soon brought women and children and, within a decade, Italians represented a significant portion of the population in the region, numbering among the gold country’s leading farmers, merchants and tradesmen. The Mother Lode also offered women unique advantages and Italian women proved wonderfully resourceful when necessity demanded. The 1870s saw a second wave of immigration, as Italian laborers arrived to work in the large, corporate-owned gold mines. Descendents of many of these Italian pioneers remain in the gold country to this day.
Across the state, the Italians also settled on the farmlands and played a prominent role in developing today’s fruit, vegetable and dairy industries. By the 1880’s, Italians dominated the fruit and vegetable industry in the great Central Valley of California. Italian immigrants also left their mark on the California food processing industry. Marco Fontana arrived in the United States in 1859 and along with another Ligurian, Antonio Cerruti, established a chain of canneries under the “Del Monte” label. Most of their workers were Italian and their cannery soon became the largest in the world.
One of the most inspiring of California’s Italians was Amadeo Pietro Giannini, who was born in 1870 to immigrant Italian parents from Genoa. He started the first statewide system of branch banks in the nation by opening branches of his Bank of Italy in the Italian neighborhoods across the state. He later changed the name of his bank to Bank of America, which became the largest bank in the world.
The California wine industry also owes much to the Italian founders of the industry. Italians have been planting vineyards and making wine in America since the early colonial days when Filippo Mazzei, planted vineyards with Thomas Jefferson. The founding of the Italian Swiss Colony at Asti in 1881 as a cooperative of Italian immigrants from the wine growing regions of Italy, promoted the widespread participation and success of the Italians in the California wine industry and the vineyards in Napa and Sonoma.
Oakland, the other city by the bay, was a magnet for Italian immigrants in the early decades of the 20th century. Some relocated from San Francisco after the devastating 1906 earthquake and fire; many more came to Oakland predominantly from Italy’s northern regions. As they established new roots and adopted new ways, they congregated largely in north Oakland’s bustling Temescal neighborhood and these Italian Americans nurtured their old country customs and traditions for generations–giving us a rare glimpse of bygone days.
Los Angeles’, “Little Italy”, presents a history of the city’s vibrant Italian enclave during the 100-year period following the arrival of the city’s first Italian pioneers in 1827. While Los Angeles possesses the nation’s fifth-largest Italian population today, little is known about its Italian history which has been examined by only a handful of historians over the past 50 years. Much of LA’s historic Little Italy has been masked by subsequent ethnic settlements, however, the community’s memory lives on. From pioneer agriculturalists and winemakers to philanthropists and entertainment personalities, Italian Americans left a lasting impression on the city’s social, economic and cultural fabric and contributed to Los Angeles’ development as one of the world’s major metropolises.
While the downtown cluster (St. Peter’s Italian Church, Casa Italiana and the Italian Hall) may loosely be construed a Little Italy, San Pedro today represents one of the few visible local nuclei of Italians. This clustering on the Los Angeles landscape has arisen for a unique reason. Until recently, San Pedro was geographically and occupationally compact due to its function as Los Angeles’ port and due to what was, formerly, a significant fishing industry. San Pedro Italians came from two Italian island fishing communities: Ischia and Sicily. Although they arrived with the migrations of the early 20th. century (the Sicilians later), the independent nature of this group’s trade and the relative geographic compactness of San Pedro, fostered the preservation of ethnic loyalty.
Attracted by the mild climate and abundance of fertile land, Italians came to the Santa Clara Valley from all regions of Italy. Beginning in the 1880s, Italian men, women and children filled the numerous canneries and packing houses, supplying the rest of the nation with fresh produce. Once the largest ethnic group in the valley, the Italians’ impact on the region has been profound. Here are some of their stories:
Rodolfo Mussi was born in Bridgeville, Pennsylvania in 1914 to an Italian immigrant father, who worked in the coalmines. Rodolfo’s mother died at a young age forcing the family to return to Italy. The village of Riccione in Northern Italy did not offer much hope to young Rodolfo, who at age sixteen returned with his father’s permission to the United States. His father let him leave Italy on one condition: that he head to California not Pennsylvania. At sixteen with little money, no family or friends or command of the English language, Rodolfo went to work in the mud baths in Calistoga. He later moved to Stockton and went to work on a farm. He noticed a plot of land that was not being farmed and inquired about the property. He had no money to purchase the land or equipment to farm it, but his determination impressed the landowner, Mr. Lucas, who leased the land to Mussi. After thirty years, Mussi secured a twenty-five year lease and his sons still lease and farm the same land today
Joseph Solari II’s great grandfather arrived in Stockton in 1877 and his family was among the first to grow cherries in the area. Four generations of the Solari family farmed in Stockton and their products are sold around the country through the California Fruit Exchange, founded in 1901. The cherries and plums are packed on the Solari Ranch and then sent to the east coast. The Solari family was also involved with the founding of two additional organizations: the San Joaquin Marketing Association (1922) and the San Joaquin Cherry Growers (1935).
In addition to cherries, Stockton was also known for its tomatoes. Two families cornered the market for quality tomatoes and tomato products. The Cortopassi family business began in 1942 with fresh-packed canned tomato products. Today, their products are available only through food service distributors in the United States and Canada. George Lagorio began farming in 1945 on thirty acres. Today the Lagorio family farms over 10,000 acres. The ACE Tomato Company founded in 1968 ships worldwide today. Their Specialty Products include olive oil, walnuts, cherries and wine grapes. George’s daughter, Kathleen Lagorio Janssen and her husband Dean expanded the family business a few years ago with the purchase of olive orchards. Now the company also produces extra virgin olive oil.
Italian immigrants to San Jose, located south of San Francisco in the Silicon Valley, came from many Italian regions, but a majority of them arrived from villages in southern Italy and Sicily. There were two primary Italian neighborhoods in San Jose, as its population grew in the early to mid twentieth century. The Goosetown neighborhood included Auzarias Avenue and North 1st. Street. This neighborhood bordered Willow Glen, where many Italian Americans still reside. The second neighborhood was around North 13th. Street and it included Holy Cross Church and Backesto Park. One Italian immigrant who eventually made his home in San Jose was Mario Marchese, who was born in 1878 in Palermo Sicily. He left home for New York in 1903 with other family members and, when he arrived in NY, he took a job moving furniture. In 1907 he married his boss’s daughter, Domenica Pavia. Shortly after the birth of their first child, they took the train west to California in search of a better opportunity. Mario and Domenica had ten children and lived in the Italian neighborhood known as Goosetown. Mario initially worked as a prune picker and was eventually hired by Navelete’s Nursery to oversee the orchards.
Brothers Andrea and Stefano D’Arrigo were born in Messina, Sicily and emigrated to the U.S. in 1904 and 1911 respectfully. They eventually settled in Boston, went to college and fought for the U.S. in World War I. They started D’Arrigo Bros. Co. of Massachusetts in 1923. Stefano travelled to California in 1925 on a wine grape buying trip. He observed the fertile farmland in San Jose and, soon after, D’Arrigo Bros. Co. of California was launched and they were growing vegetables in San Jose. The broccoli seeds arrived from Italy and were planted over twenty-eight acres, making them the first to introduce broccoli to the public under their brand, Andy Boy, trademarked in 1927. They remain one of the largest fresh produce growers in the country and the company is still family run.
The Bisceglia Brother’s Canning Company employed many Italian immigrant women and was located on South First Street close to the Goosetown neighborhood. They earned less pay than the men but worked less hours. The women worked on the assembly line peeling, cutting, pitting and slicing by hand. By the 1930s and 1940s women were promoted to supervisors, better known to the employees as floor ladies. These women supervised thirty-five to forty-five women on the production line and they typically supervised their own ethnic group.
More than most people realize, the Italian Americans helped to shape the cultural landscape of California and the modern West. The enterprise and success of these Italian pioneers is a unique legacy – one shared by all of us.
(Sources: We Are California: Stories of Immigration and Change A California Stories Project of the California Council for the Humanities. www.weareca.org The California Italian American Project is designed to make available to students and researchers basic information and resources about California’s original Italian communities.)
California is where pizza became “boutique” food, starting in the 1980s, as part of a larger attraction to the Mediterranean cuisine. Alice Waters put a wood-burning oven into her café at Chéz Panisse and Wolfgang Puck became famous by feeding Hollywood stars $100 caviar pies. Puck’s pizza man, Ed LaDou, went on to found the California Pizza Kitchen chain. The chain is widely known for its innovative and non traditional pizzas, such as the “Original BBQ Chicken Pizza”, BLT, Thai Chicken and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas in 2000 and Nestlé purchased Kraft’s pizza lines in 2010.
Italian Recipes That Make Use of California’s Bounties
Sweet Pepper Martini
Makes 2 Drinks
Giuseppe Luigi Mezzetta, founder of G. L. Mezzetta, immigrated to America from Italy to start a new life. He eventually saved enough money to bring his new wife, Columba, to California where their son, Daniel, was born in 1918. Giuseppe continued to work hard and was soon able to earn a better wage as a janitor for two large import/export firms. In 1935, father and son decided to open a small storefront business and the new company began importing Italian peppers, olives and other staples of the Mediterranean table.
- 1/4 cup Mezzetta Roasted Bell Pepper Strips, finely chopped
- 4 tablespoons fresh squeezed orange juice
- 1/4 cup simple syrup or agave syrup
- 2 strawberries, thinly sliced
- 2 basil leaves, cut into strips
- 1 dash hot sauce
- 1/4 teaspoon ground black pepper
- 1/2 cup vodka or gin
- 4 Mezzetta Sweet Cherry Peppers, to garnish
In a mixing glass or cocktail shaker add and mix all of the ingredients except the vodka. Fill the skaker with ice and add the vodka. Shake vigorously.
Strain the drink, using a fine mesh strainer, and pour into two martini glasses. Garnish with sweet cherry peppers.
(Note: to prepare simple syrup, combine equal parts sugar and water. Boil until the sugar has dissolved. Cool the syrup before using.)
Pesto Arancini Stuffed with Mozzarella
During his 25 years as a chef/restaurateur, Michael Chiarello has been acknowledged by the Culinary Institute of America, IACP, Food & Wine Magazine and many more for his success as both a Chef and restaurant professional. He has developed over 10 restaurants, including his hugely popular Bottega Restaurant in Yountville, California (Napa Valley), his new Spanish restaurant Coqueta on Pier 5 in San Francisco and his first in California, Tra Vigne, of which he was executive chef/partner until 2000. He is a graduate of the Culinary Institute of America, Hyde Park, NY.
I visited Michael Chiarello’s restaurant, Bottega, two years ago when I was in California, and the food was outstanding. Restaurants don’t come any better than this one.
Recipe from Bottega by Michael Chiarello (Chronicle Books, 2010)
Makes 16 arancini; serves 4
Arancini, or rice-balls filled with a melting cheese, are for leftover-risotto days. I never make the rice from scratch when I’m making arancini at home. If you don’t have leftover risotto, you can make these balls from cooked Arborio rice but be sure to add a teaspoon or two of salt while the rice cooks. (Honestly, you’re better off making a big pot of risotto and then making arancini the next day.)
Arancini always remind me of my friend Mariano Orlando. He always made arancini the Sicilian way, his rice balls the size of oranges. We talked once about arancini and he kept saying in Italian, “telephone wire,” making a motion with his hands as if to stretch a length of cord. “What are you saying?” I asked him. “Why are you talking about telephone wire?” The cheese, Mariano said, should stretch like a telephone wire when you take a bite from a perfect arancini and pull it away from your lips.
Our arancini don’t have that same telephone wire of cheese; we use a little less cheese in the middle and a lot more cheese in the risotto. You can add more cheese to the middle if you want to go for the telefono filo effect. If you want to make these a few hours ahead, pour panko crumbs into a baking dish and rest the arancini on the panko before covering the dish in plastic wrap and refrigerating.
- 3 cups leftover risotto or cooked Arborio rice, cooled
- 1 1/2 cups Blanched Basil Pesto, double recipe below
- 4 ounces fresh mozzarella, preferably bocconcini
- Peanut oil, corn oil, or canola oil for frying
- 2 cups all-purpose flour
- 3 large eggs, lightly beaten
- 2 cups panko (Japanese bread crumbs)
Line a platter with parchment paper. In a large bowl, stir the risotto and pesto together until blended. Divide the rice into 16 more-or-less-equal portions.
Cut off about 1/2 teaspoon of mozzarella and then with your hands ball up one serving of rice around the cheese so it’s completely encased in rice. Gently place on the prepared platter. Repeat to form 16 arancini. Slide the platter into the freezer for 30 minutes to allow the balls to firm up.
Before you take the rice balls from the freezer, set up your dredging station. Pour the flour into a shallow bowl; the eggs into another shallow bowl; and the panko into a third shallow bowl.
In a large, heavy pot or Dutch oven, heat 3 inches oil over medium-high heat until it registers 375°F on a deep-fat thermometer. While the oil heats, dredge each rice ball in flour and lightly shake off the excess. Dip in the egg and then in the panko. Gently drop 4 to 6 balls into the oil and cook until lightly browned, 60 to 90 seconds. Don’t overcook them or the cheese will leak out into your oil. Using a slotted spoon or wire skimmer, transfer to paper towels to drain. Repeat to cook the remaining arancini. Serve at once.
Makes about 1 cup
Powdered vitamin C- also called ascorbic acid-is my secret for keeping pesto a fresh, appetizing green. The herbs go in boiling water and then straight into an ice bath, so I like to use a large sieve or colander to transfer all the herbs in one smooth move.
- 3 cups lightly packed fresh basil leaves
- 1 cup lightly packed fresh flat-leaf parsley leaves
- 1/2 cup olive oil
- 1 tablespoon pine nuts, toasted
- 1 teaspoon minced garlic
- 1/2 teaspoon fine salt, preferably ground sea or gray salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon powdered ascorbic acid
- 1 cup freshly grated Parmesan cheese
Set up a large bowl of ice water. Bring a large saucepan of water to a boil. Place the basil and parsley leaves in a sieve or colander that fits inside the pan. Lower the sieve full of herbs into the boiling water, and use a spoon to push the leaves under so the herbs cook evenly. Blanch for 15 seconds, and then transfer the sieve to the ice bath to stop the cooking process. Let the herbs cool in the ice bath for 10 seconds. Remove the sieve, let drain, and then squeeze any water that you can from the herbs. Transfer to a cutting board and coarsely chop.
In a blender, puree the herbs with the oil, pine nuts, garlic, salt, pepper, and ascorbic acid until well blended and somewhat smooth. Add the cheese and whir for a second or two to mix. Transfer the pesto to a bowl; taste and adjust the seasoning.
Press plastic wrap directly top of the pesto to keep it from turning brown and store in the refrigerator for up to 1 week, or freeze it for up to 1 month.
Chef’s Note: Toast pine nuts in a small dry skillet over low heat, shaking the pan frequently. Heat for just a minute or two; as soon as you smell the fragrance of the pine nuts, slide the nuts out of the pan and onto a plate so they don’t burn.
Chicken in Tomato & Olive Braise
Chef David Katz, owner of Panevino, and faculty member at the Culinary Institute of America created this recipe to specifically pair with Mirassou wine. Chef Katz has spent nine years in the Napa Valley as a working chef and instructor at CIA Greystone focusing on the business of cooking and on food and wine education.
- 6 chicken thighs, 5-6 ounces each
- 2 teaspoons kosher salt, more to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, sliced about 1/8th inch thick
- 1 medium yellow onion, thinly sliced
- 1 pinch hot pepper flakes, or to taste
- 1/2 teaspoon ground fennel seed
- 1/4 cup Mirassou Pinot Noir
- 1 large can (1 pound 12 ounces) excellent quality diced tomatoes in juice
- 2 teaspoons brine-packed capers, rinsed
- 1 cup whole pitted green olives, rinsed
- 1 ounce Parmigiano Reggiano cheese, shaved with a vegetable peeler
- 1 loose cup whole parsley leaves, plucked from the stem
Preheat an oven to 325 degrees F. Select a 3 to 4 quart oven-safe baking dish, and set it aside. Heat a large, heavy skillet over a medium-high burner. While the pan is heating, season the chicken with the salt and freshly ground black pepper. Add the olive oil to the skillet, allow it to heat through, then add the chicken pieces skin-side down. Cook until crisp and golden, about 5 minutes, then turn and brown equally on the other side, about 4 minutes. Remove the chicken to a plate.
Pour off all but about 2 tablespoons of the fat from the skillet, and return it to the stovetop over medium heat. Add the garlic and onion, and stir often for 3 minutes, or until it smells sweet. Stir in the pepper flakes and fennel. Deglaze with the wine, stirring against the bottom of the pan with a wooden spoon to release the browned juices. Add the tomatoes, capers and olives, and bring the skillet to a simmer. Cook for five minutes, stirring occasionally. Adjust the seasoning to taste, then pour the tomato mixture into the oven-safe baking dish. Arrange the chicken pieces over the tomato mixture, skin-side up, and sprinkle the shaved cheese over the chicken. Place the baking dish on the center rack of the oven and cook for 10 minutes, or until a thermometer reads 160 degrees in the center of the largest piece of chicken.
Garnish the dish with parsley leaves and a drizzle of extra virgin olive oil. Serve with soft polenta or your favorite short pasta and a crisp green salad.
Makes 6 to 8 servings.
“Padella” is Italian for skillet, as “paella” is in Spanish.
- Extra-virgin olive oil
- 1 teaspoon oregano
- 2 peppercorns
- 1 clove garlic
- 1-1/2 teaspoons salt
- 1 teaspoon vinegar
- 8 boneless, skinless chicken breasts
- 8 boneless, skinless chicken thighs
- 1/2 pound Italian sausage
- 1/4 pound sliced ham
- 1/4 pound salt pork
- 1 onion, chopped
- 1 green or red bell pepper, chopped
- 1 teaspoon capers
- 1/2 teaspoon coriander
- 2 cups long-grain rice
- 3 tablespoons tomato sauce
- 1-1/2 pounds medium shrimp, shelled and deveined
- 1-1/2 pounds squid, cleaned and sliced
- 4 cups chicken broth
- 1 teaspoon saffron
- 2 cups cooked peas
- 24 mussels, scrubbed
- 24 clams, scrubbed
- 8 large prawns, shelled, deveined and cooked
- 2 tablespoons pimientos
Combine 2 tablespoons oil, oregano, peppercorns, garlic, salt and vinegar; mix with mortar and pestle to make a paste. Rub chicken with oregano paste.
Heat 1/2 cup oil in large skillet over medium heat. Add chicken; brown. Add sausage, ham, salt pork, onion, green pepper, capers and coriander. Reduce heat to low; cook 10 minutes.
Add rice and tomato sauce; cook 5 minutes. Add medium shrimp, squid, broth and saffron; mix well and cook, covered, until liquid is absorbed, about 20 minutes. Stir in peas.
Steam mussels and clams in water until open; add large prawns and pimientos. Transfer rice mixture to large serving platter; top with mussel mixture.
- San Francisco’s Italian Community (jovinacooksitalian.com)
- San Diego’s Italian Community (jovinacooksitalian.com)
- Milwaukee’s Little Italy (jovinacooksitalian.com)
- The Italians In Texas (jovinacooksitalian.com)
- https://jovinacooksitalian.com/2013/06/14/little-italy-new-orleans-style/Birmingham, Alabama’s “Little Italy” (jovinacooksitalian.com)
- West Virginia’s Little Italy Communities (jovinacooksitalian.com)
- Baltimore’s Little Italy (jovinacooksitalian.com)
- Western Pennsylvania’s “Little Italies” (jovinacooksitalian.com)
- Philadelphia’s Little Italy (jovinacooksitalian.com)
- Chicago’s Little Italy (jovinacooksitalian.com)
- Cleveland’s Little Italy (jovinacooksitalian.com)
- New England’s “Little Italies” (jovinacooksitalian.com)
- Italian American Neighborhoods – Boston (jovinacooksitalian.com)
- Ybor City – Florida’s Little Italy (jovinacooksitalian.com)
- Little Italy – Manhattan (jovinacooksitalian.com)
- The “Little Italies” of Michigan (jovinacooksitalian.com)
- The Hill” St. Louis’ Little Italy (jovinacooksitalian.com)