Fermo is a province in the Marche region of central Italy. The province stretches from the Sibillini Mountains to the Adriatic Sea and its main geographic features are the valley of the River Tenna and the River Aso that form the southern border of the province. The coastline consists of beach areas interlaced with shady pine trees that offer visitors a perfect combination of natural landscapes.
The town of Fermo, the capital of the province, is an old town perched on a hill. It has a historic center, a large piazza and a cathedral with a Gothic facade dating from 1227. There are also traces of a Roman amphitheatre nearby. Underneath the town is an intricate system of well-preserved Roman cisterns dating back to around 40 AD. They were built to conserve and purify the water for the people of the town and are considered to be one of the finest examples of their kind in Italy.
An 1861 report by Minister Minghetti justified merging the small and fragmented provinces of southern Marche into a single large province, a move to remove the historical border between the Kingdom of the Two Sicilies and the Papal States. The residents of Abruzzo were opposed to this. Despite the opposition, 58% of the population of Fermo voted in favor of merging some smaller provinces. In 2000, supporters of forming a new province of Fermo were able to pass a law changing the boundaries and the province of Fermo was re-established in 2004.
Shoe Industry
Footwear and leather goods produced in the area, are a specialty of the region. The production of women’s shoes is a tedious, time-consuming craft. After the initial stages of leather cutting, stitching and fitting the body of the shoe, the next steps vary according to the shoe style. Each artisan is trained to specialize in one task. The leather must be stretched taut over the toe of every shoe. Another craftsman delicately brushes special glue onto the bottom of the shoe structure, allowing it to dry completely before heating it up again and applying the sole by hand, lining it up exactly and using a special machine to press it tight. At the end of the assembly line, another craftsman places each stiletto heel in just the right spot before securing it with a press machine and sending it on for the finishing touches. Then the shoes are polished, buffed, boxed and shipped. It’s an example of the care and handcrafting that give Italian shoes their reputation for durability and quality. With over 54 components needed for every pair of women’s shoes, shoemaking can be laborious work.
Dino Bigioni manufactures 700 pairs of shoes a day. All employees come from shoemaking families that have educated their children in the craft. While many of the younger generation attend an area trade school to learn the craft, family tradition is the preferred training method. This factory is just one of hundreds of small yet established family shoe businesses in this area. The families say they are friends rather than foes and that they help one another in times of hardship. The Italian shoe industry is not just about footwear – it’s about preserving a tradition, a culture and a family name. Each family specializes in one part of the shoe – one family may make only stiletto heels; others only the soles for men’s loafers. With the exception of the leather (which comes from Tuscany and the Veneto), all shoe components are produced locally.
The province’s main agricultural products are cereals, vegetables, grapes, olives and livestock. The pecorino grape takes its name from the sheep (pecore) who originated in the area. It is an early ripening variety and produces fine white wine. The red wine Offida Rosso DOCG and the white wine Offida Bianco DOCG are also produced in this province as well.
Cereals, olives and mustard are grown and produced and the fish and seafood along the coast of this province are excellent. Maccheroncini di Campofilone, a variety of pasta that has received the PGI, is made exclusively here. The pasta is very thin and only fresh eggs and flour are allowed to be used. No other liquid can be added to make this pasta dough.
Roveja Soup
The Roveja bean is an ancient legume also known as a wild pea. Flour is made from the bean and used to prepare a kind of porridge, called “Farecchiata”. The bean grows wild in the area of Sibillini. The Greeks, Romans, shepherds and farmers considered it a delicious legume. Today, it is produced in small quantities in Umbria and in the Sibillini mountains. The roveja bean is the size of a pea and varies in color from orange to brown. The flavor is similar to chickpeas and lentils.
Ingredients for 4 people:
- 250 g of dry roveja beans
- 1 clove of garlic
- 1 onion
- 1 large potato
- 1 carrot
- 1 celery
- 1 sprig of rosemary
- 3 leaves of sage
- 1 bay leaf
- Salt, pepper and extra-virgin olive oil
Directions
After soaking the roveja beans in water to cover for 10-12 hours, boil them for about an hour until soft.
Heat a little olive oil in a large saucepan and saute the garlic, onion, celery, carrot and potato Add the roveja beans with its cooking water.
Season with salt and pepper, add the rosemary, sage and bay leaf and simmer until thick and creamy.
Maccheroncini di Campofilone al ragù
di La Cucina Italiana
Serves 4
Ingredients
- ½ pound maccheroncini (very thin egg pasta)
- ¼ pound beef stew bones (optional)
- ¼ pound chopped veal
- ½ pound chopped sirloin
- ¼ pound chicken giblets (optional)
- 1 stalk of celery
- 1 carrot
- 1 onion
- ½ cup of white wine
- 2 cups peeled tomatoes
- 3 tablespoons olive oil, plus extra for the pan
- Salt & pepper
- 2 tablespoons grated Pecorino or Parmesan cheese
- 3 sprigs of fresh basil
Directions
Salt and pepper all the meat. Heat a large sauce pan and add enough oil to lightly cover the bottom. Add the stew bones and brown them; then add the veal and sirloin and saute until brown.
Remove the bones and chopped meat to a plate and place to the side. Lower the heat and place the giblets in the saucepan with the diced celery, onion and carrots and allow them to gently cook.
After the vegetables soften, add the wine to deglaze pan, stirring to bring the juices from the bottom of the pan into the mixture.
Return the meat and bones to the mixture and add the tomatoes and olive oil and cover the pot. Simmer over very low heat for two hours, stirring often.
Boil maccheroncini in a generous amount of salted water for 1-2 minutes (pasta should be firm to the bite) and drain. Place in a serving bowl and add a large spoonful of sauce.
Garnish with cheese and fresh basil leaf and serve.
Peposo (Peppered Lamb Stew)
From La Tavola Marche Cooking School
Ingredients
- 2 kg/4.5 lb leg of lamb, cut into thick steaks with bone-in
- 20 garlic cloves, peeled
- 4 heaping tablespoons freshly ground black pepper
- Sea salt
- 5 sprigs of fresh rosemary
- 1 bottle of red wine
- 2 bay leaves
- 3-4 juniper berries, crushed
- Drizzle of olive oil
Directions
Preheat the oven to 225 F/105 C degrees.
In a heavy pot (just big enough to hold all the ingredients), drizzle with olive oil and place a layer of the sliced meat at the bottom of the pan.
Cover with a few cloves of garlic, sprinkle with pepper, salt and rosemary. Repeat, starting with the meat, and keep layering until all the ingredients are used and the pot is almost full.
Pour the wine over the top and add the bay leaves and juniper berries. Add water, if necessary, so that all the ingredients are covered with liquid.
Slowly bring to a boil, cover tightly with a lid and place in the preheated oven for about 8 hours or until tender and falling apart.
([If you want to cook the stew faster, raise the temp to about 300 degrees and cook for 4-6 hours. However it will be richer, the slower you cook it.)
Once the stew is done, skim off the fat from the surface and remove the bones, the bay leaves and rosemary twigs. The meat should be very soft and juicy with a rich flavor.
Taste and adjust the seasoning. Break up the pieces of meat. Serve a ladle of stew on toasted bruschetta with a drizzle of olive oil or serve with polenta or mashed potatoes.
Rustic Tart with Strawberries (Crostata di Fragole)
From La Tavola Marche Cooking School
Ingredients
- 1 1/3 cups, 250g butter
- 4 cups, 500 g of flour
- 1 1/4 cups + extra for dusting, 250g sugar
- Pinch of salt
- 1 teaspoon, 5g baking powder
- 2 full eggs + 3 yolks
- 1/2 teaspoon vanilla
- 1 tablespoon grappa, rum or brandy
- 1 pint of fresh strawberries per tart, sliced
Directions
Cream the butter and sugar until light and fluffy. Beat in eggs, one at a time, then add the vanilla and liqueur and beat until combined.
Sift together all the dry ingredients.
Incorporate the dry ingredients into the butter and egg mixture with a few strokes of a wooden spoon to form a dough.
Roll 2/3 of the dough out slightly larger than your tart pan. Crimp the edges of the dough to create the crust.
Arrange the strawberries slightly overlapping to cover the pastry. Sprinkle a little sugar over the strawberries.
To make the latticework top:
Pull off a pinch of dough and roll into a long snake. If it breaks, just pinch it back together. This is a rustic tart. Moist hands will help if the dough is sticky.
Continue until you have enough strips to make a lattice top.
Bake in a preheated 350 F/175 C degree oven for about an hour or until the top is brown and the bottom is cooked. The dough should shrink away from the pan a bit. Cool.
Palermo by Alexey Petrovich Bogolyubov, 1850
Palermo’s history has been anything but stable as the area passed from one dominating power to another with frequency. Its strategic position in the middle of the Mediterranean brought invaders including the Phoenicians, the Carthaginians, the Greeks, the Romans, the Saracen Arabs, the Normans, the Swabians, the French and the Spanish Bourbons, just to name a few. The result of this history is evident in the vast range of architectural styles, the names of places in the region that are obviously not Italian and the fusion of ingredients used in many local dishes.
Human settlement in the Palermo area goes back to prehistoric times. It is one of the most ancient sites in Sicily. Interesting graffiti and prehistoric paintings were discovered in the Addaura grottoes in 1953 by archaeologist Jole Bovio Marconi. They portray dancing figures performing a rite with shamans. In 734 BC Phoenicians from Tyre (Lebanon) established a flourishing merchant colony in the Palermo area. The relationship of the new colony with the Siculi, the people living in the Eastern part of the Island, involved both commerce and war.
Piazza Pretoria
Between the 8th and the 7th centuries BC, the Greeks colonized Sicily. They called the area Panormus (“All port”) and traded with the Carthaginians, Phoenician descendants who were from what is now Tunisia. The two civilizations lived together in Sicily until the Roman conquest.
Situated on one of the most beautiful promontories of the Mediterranean, Palermo is an important trading and business center and the seat of a university. Palermo is connected to the mainland by an international airport and an increasing number of maritime links. The city of Palermo is vibrant and modern and its large harbor and international airport makes it a popular tourist destination. There are many events and festivals that take place throughout the year in Palermo, the most important of which is the feast day of the city’s patron saint, Saint Rosalia. There is a sanctuary dedicated to her at the top of Monte Pellegrino, just outside the city, and the mountain dominates the backdrop to the city. The surrounding area is a green and pleasant nature park and is a favorite picnic area for locals. Also in Palermo are the Catacombs of the Capuchins, a tourist attraction.
Palermo Cuisine
In the Sicilian food culture there is no such thing as a “main course”, but rather a series of courses of varying number, depending on the occasion, usually a (primo) first course of pasta, soup, rice, etc. and a (secondo) second course of meat, fish or vegetable, often served with a (contorno) side dish of vegetables. Fresh fruit is usually served as dessert. For a more formal occasion an (antipasto) appetizer comes before the primo.
A number of popular foods are typically served as side dishes or “starters.” Arancini are rice balls stuffed with meat or cheese encrusted in a crispy coating. Caponata is a mixture made with eggplant, olives, capers and celery, and served as an appetizer. Sfincione is a thick form of pizza made with tomatoes, onions and anchovies, usually made in bakeries rather than pizzerias. Panella is a thin paste made of crushed or powdered ceci (garbanzo) beans and served fried. Maccu is a creamy soup made from the same bean, usually served in winter. Crocché (croquet) are fried potato dumplings made with cheese, parsley and eggs. Fritedda is a springtime vegetable dish or pasta sauce made with fresh green fava beans, peas and artichoke hearts.
Ricotta is a soft cheese made from sheep’s milk and Ricotta Salata is an aged, salty version. Caciocavallo is aged cow’s cheese used for cooking. Canestrato is similar but made from sheep’s or goat’s milk. Tuma and Primo Sale are sweeter and softer, aged only briefly. Gattò is similar to quiche and made with potatoes, ham and cheese.
Sicily is renowned for its seafood. Grilled swordfish (pesce spada) is popular. Smaller fish, especially triglie (red snapper), are sometimes prepared in a vinegar and sugar sauce. Seppia (cuttlefish) is served in its own black sauce with pasta. Another Sicilian seafood dish made with pasta is finocchio con sarde (fennel with herring). Ricci (urchins) are popular in spring. Beccafico are stuffed roasted sardines.
Meat dishes are traditionally made with lamb or goat. Chicken is usually served on skewers and spiedini are small meat rolls (involtini), also, on a skewer similar to shish kebab. Salsiccia alla pizzaiola is a port sausage filled with onions, tomatoes and other vegetables. Couscous is usually served with meat or seafood.
Sicilian desserts are outstanding and popular. Cannoli are tubular crusts filled with creamy sheep’s milk ricotta. Cassata is a rich cake filled with the same ricotta filling. Frutta di Martorana are almond marzipan pastries colored and shaped to resemble real fruit. Sicilian gelato (ice cream) is popular with flavors ranging from pistachio and hazelnut (nocciola) to jasmine (gelsomino) to mulberry (gelsi) to strawberry (fragala) and rum (zuppa inglese).
Not many people outside of Sicily are familiar with Torta Setteveli. The cake of the seven veils, named after the dance of Salome. The Torta Setteveli is the typical birthday cake in Palermo. It’s a combination of alternating chocolate and hazelnut layers, with a crunchy layer that combines both those flavors. There are many stories about who actually created the cake. You can find the cake throughout Sicily, but it is in every pasticceria in Palermo. The Palermitani see it as the ultimate dessert to enjoy on special occasions, especially for birthdays.
Primo Course
Baked Anelletti
This dish is a popular “pasta bake” in Palermo and it is made with a very specific pasta shape called anelletti (little rings). In Sicily it is often sold in cafés as timbaletti, which are single portions that are shaped like a cone. When eaten at home, however, it is often made like a “pasta cake” to be portioned and shared by the whole family.
Ingredients
- 1 lb anelletti pasta
- 2 large, long eggplants
- 1/2 lb mortadella, cubed
- 1 lb mozzarella, cubed
- Grated pecorino cheese
For the Ragu
- 1/2 lb ground pork
- 1/2 lb ground beef
- 28 oz crushed tomatoes
- 1/2 lb peas
- 1 medium onion, sliced thin
- 2 basil leaves
- 3 tablespoons extra virgin olive oil
- Salt
Directions
Wash the eggplant, peel and slice them lengthwise about 1/4″ thick.
Coat each slice with olive oil, put them on a baking sheet and bake for 10 minutes at 350 degrees F. Set them aside. Turn the oven to 375 degrees F.
Make the ragu:
In a saucepan, add a 1 tablespoon of olive oil and brown the ground pork and beef. Discard any fat that is produced. Set aside in a separate bowl.
In the saucepan, add 2 tablespoons of olive oil and the onion. Once the onion is translucent add the browned ground meat.
Saute the meat and onion for a few minutes and add the peas followed by the crushed tomatoes and the basil. Add salt to taste.
Cover and let the ragu cook for 20 minutes over medium heat.
In a large pot of boiling salted water, cook the pasta al dente and drain well. Place in a mixing bowl. Add a few tablespoons of the sauce to the pasta so that it does not stick together and set aside.
In a 10″ x 5″ bundt, tube or springform pan line the bottom and sides with the slices of baked eggplant so that part of the slices hang outside the top of the pan. Add a layer of pasta followed by a layer of the meat sauce, some grated cheese, a layer of mortadella and then a layer of mozzarella.
Repeat the layering process again.
Once finished, turn the eggplant slices hanging from the pan onto the top of the pasta.
Bake in a preheated oven at 375 degrees F for 30 minutes. Let rest before cutting. Garnish with grated cheese and parsley or basil.
Second Course
Merluzzo alla Siciliana (Cod Sicilian Style)
4 servings
Ingredients
- 1 ½ lbs (800 g) cod fillets
- 2 ½ cups (500 g) chopped fresh tomato pulp (seeds removed)
- 2 cloves of garlic, crushed
- 2 tablespoon capers
- 15 pitted green olives
- 2 pinches of dried oregano
- 3 tablespoons olive oil
- Salt & pepper to taste
- 1/4 cup of white wine
- 1/2 cup chopped parsley
Directions
Heat a skillet and add the olive oil and crushed garlic.
When the garlic is browned, add the tomato, salt and pepper.
Add the wine and bring the sauce to boil, add the cod fillets and cook for 6-7 minutes, turning them over once.
Add some more salt and pepper (if needed), the olives and capers.
Sprinkle with oregano and continue cooking for another 4-5 minutes.
Serve with a sprinkle of chopped parsley on top.
Pisci di Terra – Sicilian Fried Fennel
Ingredients
- 6 fennel bulbs
- 2 eggs
- 1 1/4 cups (150 g) flour
- 1/2 cup fine, dry homemade breadcrumbs
- 2 tablespoons freshly grated pecorino or Parmigiano-Reggiano
- Oil for frying
- Salt and pepper to taste
Directions
Clean the fennel bulbs and cut them in half. Boil them until al dente (fork tender) in lightly salted water. Drain them well and quarter the halves.
Mix the breadcrumbs together with the cheese. Lightly beat the eggs with salt and pepper. Dredge the fennel slices in the flour to coat well, then dip the slices in the egg and then the breadcrumbs.
Fry them in abundant hot oil until golden brown. Drain on paper towels.
Cassata alla Siciliana
This is a classic Sicilian cake. The word Cassata derives from the Latin Caseus, which means cheese. Cassata is one of the world’s first cheesecakes. It comes as no surprise that there are a great many variations throughout Sicily.
Ingredients
- 6 eggs, separated
- A pinch of salt
- 1 1/3 cups (280 g) granulated sugar, divided
- 1 1/4 cups (150 g) flour
- 1 teaspoon baking powder
- Half a lemon, zested
- Butter and flour for the cake pan
- Marsala wine
- 1 1/8 pounds (500 g) fresh sheep’s milk ricotta (you can use cow’s milk ricotta)
- 1/4 teaspoon vanilla extract
- 2 ounces (50 g) finely diced candied fruit
- 2 ounces (50 g) bitter chocolate, shaved
- 9 ounces (250 g) blanched peeled almonds
- 1/2 teaspoon almond extract diluted in ¼ cup of water
- Green food coloring
- Potato starch
- 5 cups (500 g) powdered sugar, divided
- 2 egg whites
- Strips of candied fruit
Directions
Preheat the oven to 350 F (180 C).
Whip 6 egg whites to firm peaks with a pinch of salt. In another bowl, beat the 6 yolks with 3/4 cup of the granulated sugar until the mixture is frothy and pale yellow.
Sift the flour with the baking powder and slowly add it to the beaten yolks, together with a couple of tablespoons of whipped egg whites and the lemon zest and then fold in the remaining beaten egg whites
Turn the batter into a buttered and floured pan (9 inch square) and bake it for a half hour; remove the cake from the oven and let it cool before removing it from the pan.
To make the almond paste:
Grind the almonds in a food processor, using short bursts until finely ground. Add 2 1/2 cups of powdered sugar and the almond water; blend until the mixture is homogenous.
Dust a work surface with the potato starch before turning the paste out onto it (you can also turn it out onto a sheet of wax paper) and incorporate a few drops of green food coloring diluted in a few drops of water. Work the paste until the color is uniform and then wrap the paste in plastic wrap and chill it in the refrigerator.
Press the ricotta through a fairly fine wire mesh strainer and combine it with 1/2 cup of granulated sugar, the vanilla, the shaved chocolate and the diced candied fruit.
To make the cassata:
Line a 10-inch (25 cm) diameter springform pan with plastic wrap,
Roll the almond paste out to 1/4 inch (1/2 cm) thick and wide enough to cover the cake pan bottom and sides. Fit the almond paste into the pan.
Next, line the bottom and sides of the pan with half-inch thick pieces of the baked cake.
Make a syrup by diluting some Marsala with a little water and a little sugar, and sprinkle it over the cake. Fill the empty space with the ricotta mixture and cover it with more of the cake, sprinkling again with the Marsala syrup.
Lay a dish on the cassata, press down gently, and chill the cassata for several hours in the refrigerator. Turn the cassata over onto the serving dish and remove the pan and the plastic wrap.
Beat the remaining two egg whites and sift the remaining powdered sugar into them, beating continuously until thick. Add 2 tablespoons of lemon juice and spread it over the cassata. Let the glaze set for a few minutes, then decorate the cassata with candied fruit. Chill the cake for several more hours before serving.
Porta Castello Tower
The Province of Vicenza is located in the Veneto region of northern Italy. The city of Vicenza is the capital of the province and it is a thriving and cosmopolitan city, rich in history and culture with many museums, art galleries, piazzas, villas, churches and elegant Renaissance palazzi.
Founded in the 2nd century B.C., Vicenza came under Venetian rule from the early 15th to the end of the 18th century. The architectural work of Andrea Palladio (1508–80), gives the area its unique appearance. Palladio’s urban buildings, as well as his villas scattered throughout the Veneto region, had a decisive influence on the region’s development of architecture. His work inspired a distinct architectural style known as Palladian, which spread to England, other European countries and North America.
The region was once under Napoleonic rule and, later, became part of the Austrian Empire. In 1848, however, the populace of Veneto rose up against Austria and the area received the highest award for military valor for the courage it displayed in the uprising. Later, as a part of the Kingdom of Lombardy, the province was annexed to Italy after the 3rd war for Italian independence.
Vicenza was a location of major combat in both World War I and World War II and it was the most damaged city from Allied bombings in the Veneto region.
Palazzo Thiene Bonin Longare
In the 1960s the region experienced a strong economic development caused by the emergence of small and medium family businesses. In the following years, the region’s economic development grew and huge industrial areas sprouted around the city.
Vicenza is home to the United States Army post Caserma Ederle (Camp Ederle), also known as the U.S. Army Garrison Vicenza. In 1965, Caserma Ederle became the headquarters for the Southern European Task Force, which includes the 173rd Airborne Brigade.
Behind the classical Palladian buildings, you will also find a more ancient Vicenza that goes back to the days of a less established social order. The daily strife and power struggles between rival families was well-known to Shakespeare’s audience. If you walk down some of the smaller streets, you may still come across tall bulky houses with defensive turrets, each bearing the family’s coat of arms, and built to defend their ancestral rights and families. The combination of such towers that still watch over the town, led to Vicenza being known as the “City of a Thousand Towers”.
Also, in the province of Vicenza and within easy reach, are the castles of two very renowned rival families. In the town of Montecchio Maggiore, one will find the remains of the hilltop fortresses that belonged to the Montecchi (Montagues) and Capuletti (Capulets), the legendary protagonists of the Romeo and Juliet saga. The elegant villas around Vicenza would make the area worth visiting even without the town. Several were designed by Andrea Palladio, but there are plenty of others to be visited. Among the most well-known is the Villa Valmarana ai Nani (‘of the dwarves’), so-called because of its decorative statues. Nearby is Palladio’s famous villa, La Rotonda, a charming and less formal house. The grand Basilica di Monte Berico, with its three Baroque facades, a painting by Veronese and the views from the hillside are impressive.
Here are some personal photos of the villa a dear friend lived in while working in Vicenza. She was kind enough to share these photos, so you may have a close up view of these magnificent structures and gardens. I am sure you will enjoy viewing them as much as I have.
Thank you to Dolly Alvarez Crooks for photos of my friend Barbara Ferg-Carter’s Vicenza Villa.
The Cuisine of Vicenza
The quality and variety of Vicenza’s local produce and cuisine, is on a par with the very best that Italy has to offer: white asparagus in Bassano, delicate black porcini mushrooms from the Berico hills, cherries of Marostica and the peas of Lumignano. These products have found their way into the traditional pasta, gnocchi and risotto dishes of the area.
The local specialty, Baccalà alla Vicentina, is made with salt-cured cod (stockfish) that is soaked for a couple of days and served with yellow or white polenta.
The most famous local cheese, is Asiago, which comes from Asiago, located in the Vicenza Alps.
The province has numerous wine producers, a third of which are DOC. The cabernet, merlot, tocai and pinot grape varieties are well established and traditional wines include: Durello, Torcolato, Recioto and Raboso.
Make dinner in the Vicenza style with the following recipes:
White Asparagus with Lemon Pan Sauce
Serves: 4
Ingredients
- 1 bundle white asparagus, cleaned & trimmed
- 1/2 tablespoon extra virgin olive oil
- 1 small shallot, minced
- 1/3 cup white wine
- 2 teaspoons lemon juice
- 1/2 teaspoon lemon zest
- Sea salt & pepper to taste
- 2 teaspoons butter
- 4 sprigs lemon thyme
- Lemon slices for garnish
Directions
Using a wide, deep pan bring enough salted water to cover the asparagus to a boil. Add the asparagus and boil for 5 minutes.
Drain the asparagus and place in an ice bath. Drain the asparagus and place them on a serving platter.
Using a small saute pan, heat olive oil over medium-high and add the minced shallot. Saute for 1 minute, shaking the pan. Be careful not to burn the shallot.
Remove the pan from the heat, turn away from the stove and add the wine. Place the pan back on the burner and add the lemon juice and lemon zest. Continue to cook until slightly reduced.
Add a pinch of sea salt and a couple twists from a pepper grinder. Add the butter and continue to saute until the butter is melted and the sauce is shiny.
Drizzle the sauce over the asparagus and garnish with lemon thyme and lemon slices to serve.
Risotto with Peas
Ingredients
- 6 to 8 cups homemade or low-sodium canned chicken stock
- 3 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 1 cup Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 1 1/2 cups peas
- 3 tablespoons unsalted butter
- 1 cup grated Asiago cheese (about 4 ounces)
- 1 tablespoon coarsely chopped fresh marjoram leaves, plus several sprigs for garnish
- Coarse salt and freshly ground pepper
Directions
Bring the stock to a boil in a medium saucepan over medium heat; reduce heat and keep at a low simmer.
Heat oil in a large heavy bottomed sauce pan over medium heat. Add shallots and cook, stirring frequently, until they are softened and translucent, about 4 minutes.
Add rice; cook, stirring frequently, until it is thoroughly coated, 3 to 4 minutes. Add wine and cook, stirring constantly, until it is completely absorbed.
Using a ladle, add 3/4 cup hot stock to the rice mixture; stir constantly with a wooden spoon until it is absorbed.
Continue adding stock, 3/4 cup at time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center and the liquid is the consistency of heavy cream, a total of 18 to 20 minutes.
About 12 minutes into the cooking time, stir in the peas. The rice should be al dente but no longer crunchy and the peas tender and bright green. The mixture will continue to thicken slightly when removed from heat.
Remove the risotto from the heat. Stir in the butter, cheese, chopped marjoram and season with salt and pepper. Serve immediately, garnished with marjoram sprigs.
Cutlets in Tomato Sauce
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 medium veal or pork cutlets or skinless, boneless chicken breasts
- 2 cloves garlic, finely chopped
- 2 cups chopped fresh tomatoes
- Half of a small onion, sliced
- 1/2 teaspoon dried oregano
- Salt and freshly ground pepper, to taste
Directions
Heat the olive oil in a heavy-based frying pan. Add the onion and garlic and cook until the onion softens. Add the cutlets and cook until golden on all sides, around 5-6 minutes.
Add the tomatoes, oregano, salt and freshly ground pepper and cook for 10 minutes. Serve the cutlets with the sauce spooned over the top.
Cherry Gelato
Ingredients
- One 16 ounce package frozen pitted dark sweet cherries, thawed or 3 cups fresh pitted cherries
- 2 teaspoons finely shredded orange peel
- 1 cup sugar
- 6 egg yolks
- 3 1/4 cups whole milk
- 3/4 cup whipping cream
- 1/2 teaspoon salt
Directions
In a blender or food processor combine the cherries and orange peel. Blend or process until smooth. Strain through a fine-mesh sieve; discard the pulp. Measure 1 1/2 cups of the cherry mixture and set aside.
In an electric mixer bowl, combine the sugar and egg yolks. Beat on high-speed for 4 minutes. Set aside.
In a large saucepan the combine milk, cream and salt; heat just until simmering. Remove from the heat and let stand for 2 minutes.
Slowly stir 1 cup of the hot milk mixture into the egg yolk mixture. Return all of the egg yolk mixture to the saucepan and add the remaining milk mixture. Combine thoroughly.
Heat and stir for 5 to 6 minutes or until the mixture thickens and coats the back of a metal spoon (185 degrees F on an instant-read thermometer). Be careful not to let mixture boil.
Place the saucepan in a bowl of ice water; stir constantly for 2 to 3 minutes to cool.
In a large bowl combine cherry mixture and the egg yolk-milk mixture, stirring until well mixed. Cover the surface of the mixture with plastic wrap. Chill for 4 hours or overnight.
Freeze the chilled mixture in a 2 to 4 quart ice cream freezer according to the manufacturer’s directions. Transfer the mixture to a covered freezer container and freeze in your regular freezer for 4 hours before serving.
Oristano is a province on the island region of Sardinia in Italy. It is the smallest province in Sardinia. A large area of the province’s western coastline is part of the Gulf of Oristano and the land is mainly flat with some marshland. Oristano Province contains many protected areas: Monte Arci Regional Park, the Sinis Peninsula – Mal di Ventre Island Marine and the S’Archittu a Santa Caterina Natural Monument near Cuglieri. The Stagno di Mistras is a protected breeding ground for gulls and flamingos.
The province was founded in the 11th century BC by the people of Tharros. There is a monument to Eleonora d’Arborea, who was an important figure in Sardinian history and ruled the area from 1383 to 1404. The Tower of St. Christopher dates from 1291 and the cathedral, rebuilt in the 18th century, dates from 1288. Oristano is now an agricultural and fish-canning center.
A series of folkloric events and festivals are hosted here throughout the year. The most popular is the Sartiglia, a horse race of Medieval origins, held in Oristano on the last Sunday and Tuesday before Lent. San Salvatore hosts the traditional Corsa degli Scalzi (the Barefoot Race) that gathers hundreds of people on the first Saturday of September. They dress only in a white and carry a wooden statue of Jesus Christ from the village of Cabris to the Church of Cristo Salvatore. Sedillo, on July 6-7 hosts the Ardia, a horse race to honor Constantine I, the Roman Emperor. In Marrubiu, the honey, cheese, sausage and wine festival (sagra) takes place on the first Sunday of September.
pane carasau
This traditional, yet unique Sardinian cuisine combines food from the sea and the farms. The local specialities include pane carasau, thin sheets of flatbread that stay super crispy for days and go perfectly with Sardinian cheeses or with the local honey. All the cheeses and ricotta are made from ewes’ milk and range from very spicy to sweet.
bottarga (salted, pressed and dried mullet eggs)
Most popular is bottarga (salted, pressed and dried mullet eggs) that are either sliced or grated over pasta and other foods. Fregola, small balls of handmade pasta similar to couscous, are served with seafood. Lorighittas are a special pasta made out of two thin pasta ropes wound together and usually served with sausage and tomato sauce. Panadas are oven baked pies with meat, fish or vegetables.
fiore sardo cheese
Other specialties include malloreddus alla oristanese (gnocchi made from durum wheat and served with spinach, beets, eggs and heavy cream, myrtle hen (a hen boiled with aromatic herbs and myrtle branches) and su ghisa is a stew prepared with different types of meat.
Vernaccia di Oristano Grapes
Noteworthy wines include the Arborea, Vernaccia di Oristano (a world-famous wine), Nuragus, Vermentin, Sangiovese, Semidano, Moscato and Bovale.
Lorighittas
Small rings of double twisted fresh pasta called lorighittas are typical in the province of Oristano. Traditionally, lorighittas are seasoned with a sauce made from tomatoes and free range rooster, or a meat ragu or a sauce made with beans, ricotta and saffron. At the beginning of August, a festival takes place where you can watch the local women making this pasta. If you calculate that 16 lorighittas make a serving then it will take at least 3 hours to prepare the dough for 4/5 people.
Ingredients
- 1 1/3 lbs (600 grams) bread flour
- 1 1/4 cups (300 grams) warm water
- 2 tablespoons (10 grams) table salt
- 1 1/4 tablespoons (10 grams) extra virgin olive oil
Directions
On a board or counter mix all the ingredients: flour, water, oil and salt until the dough is smooth and elastic.
Wrap in plastic and place in the refrigerator for about 30 minutes.
Remove the dough from the refrigerator and pinch off a piece of dough. Roll it into a long string about ⅛ inch thick (0.2 cm diameter).
Roll the string up with a double turn of the strand on three fingers (index finger, middle and ring) and make a double ring. Cut off the excess dough.
Twist the two “strands” of dough between your fingers to form a braid.
Spicy Tomato Sauce for Lorighitta Pasta
Ingredients
- 2 tablespoons olive oil
- Two garlic cloves, peeled and smashed
- 2 cups oven roasted tomatoes
- 1 small red chili pepper, seeds removed and diced
- Sea salt to taste
- Freshly grated fiore sardo cheese, to taste
Directions
In a small saucepan, warm the olive oil, then add the smashed garlic and chili pepper.
Cook gently for a couple of minutes, then add the tomatoes. Bring to a simmer and cook for 7-8 minutes. Remove garlic and add salt, to taste.
Bring a pot of salted water to a rolling boil, then add the Lorighittas. The time needed is a bit variable, depending on the size of Lorighittas, how dry they are, etc.
Stop the cooking process when the Lorighittas are ready by pouring a glass of cold water into the pot, stir and, then, drain the Lorighittas.
Place the drained pasta in a bowl and toss with some tomato sauce. Sprinkle cheese on top and serve immediately.
Sea Bass in Vernaccia di Oristano Wine
Vernaccia di Oristano is a white Italian wine grape variety grown on the island of Sardinia that is designated Denominazione di origine controllata (DOC) of Vernaccia di Oristano based in the province of Oristano. Vernaccia di Oristano is a distinct variety that is not related to the Tuscan wine grape Vernaccia used to make Vernaccia di San Gimignano.
Serves 4
Ingredients
- 2 medium sea bass
- 1 small onion. finely chopped
- 1 bunch flat-leafed parsley
- ½ cup extra virgin olive oil, divided
- ½ cup black olives
- 1 cup Vernaccia di Oristano wine
Directions
Clean, scale and wash the bass.
In a large skillet with a cover, sauté the onion chopped, some finely chopped parsley and 3 tablespoons of olive oil. As soon as the onion becomes golden, add the sea bass and the remaining olive oil. Cook over low heat for ten minutes, turning the bass over after 5 minutes. Add the olives and Vernaccia, cover the pan and cook until the fish is done. Divide each fish in half and serve with the sauce.
Winter Vegetables with Bottarga
Sardinian caviar is found in mullet. The mullet is greatly appreciated in Sardinia for its eggs. These eggs are washed, placed in a wooden box and covered with salt, then pressed to make them flat. It is a favorite garnish in Sardinia called Bottarga and it is used to top a wide variety of dishes. The first people to salt and season the egg sacks of mullet were the Phoenicians.
Serves 4
Ingredients
- 12 small fresh carrots with tops
- 2 heads of fennel
- 4 chard leaves
- 40g mullet bottarga
- Large pinch of dried chili flakes
- Juice of half a lemon
- 3 ½ fl oz (100 ml) good, delicate olive oil
Directions
Prepare the vegetables:
Peel the carrots, leaving a little bit of the green top on them — if large, split in half lengthways. Remove the outer layer of fennel and cut the fennel into six or eight wedges depending on its size. Cut the chard leaves in half.
Boil a large pot of salted water.
Grate the bottarga finely into a mixing bowl and add the chili, lemon juice and a few tablespoons of the boiling pasta water. Let rest for a few minutes, then mix with a whisk to make a smooth paste. Slowly add the olive oil and whisk to make a light emulsion.
Boil the vegetables — they should all take roughly the same time, but you may have to scoop out the chard leaves early, if the stalks are thin. You want the vegetables to be soft enough to cut with a fork, but not mushy. Drain the vegetables and mix them with the bottarga sauce. Serve warm.
Sardinian Amaretti Cookies
Traditionally these cookies are mixed by hand.
Makes about 13-14 amaretti.
Ingredients
- 9 oz (250 g) finely ground almonds
- 2 drops of almond extract
- 1 cup (200 g) granulated sugar
- 1/2 small lemon, zested
- 5 large egg whites
- Extra sugar for coating your hands
Directions
Preheat the oven to 160 °C (330 °F)
Place almonds, sugar and lemon zest in a mixing bowl
Add egg whites a little at a time.
Place extra granulated sugar on a plate.
Dampen the palms of your hands with a little cold water and press them into sugar on the plate. This helps to prevent the mixture from sticking to your hands.
Roll a small quantity of mixture into a ball (roughly the size of a ping-pong ball).
Roll the ball in the dish of extra sugar.
Place on a parchment lined baking sheet and bake for 20-25 minutes.
The Province of Campobasso is a province in the Molise region of Italy and is situated in eastern Italy on the Adriatic coast. It is bordered in the north by Abruzzo, in the southeast by Apulia and in the south by Campania. The terrain is varied and extends from the mountainous Apennines, down through hills, lakes and inland rivers to the Adriatic coast.
The province’s mountains offer beautiful views and the forests are a natural habitat for a wide range of wildlife, including wolves and rare birds of prey. The province is also known as the perfect location for mountain climbing and for exploring a network of caves that have been carved into the limestone. Among the province’s most renowned places is Campitello Matese, part of the Municipality of San Massimo and a leading ski resort with outstanding courses and modern lifts.
Campobasso boasts two nature reserves, the LIPU Oasis in Casacalenda and the WWF Oasis of Guardiaregia-Campochiaro. Those who love the seaside will appreciate the 24 miles of Adriatic coastline with its host of resorts.
Beans, potatoes, grapes and olives are primary crops of the region. Durum wheat is also important to the region, so pastas are both hearty and abundant. Polenta dishes are common throughout the region. Because animals have been generally raised for sale, recipes are often vegetarian or use very small amounts of meat. Most dishes are prepared simply and use few ingredients.
Campobasso kitchen
Appetizers include soups made with legumes grown in the area, such as lentils, pearl barley and beans, especially fava.
Caponata is the dish that best characterizes Campobasso’s cuisine. It is made with wheat (tarallo) dampened with water and vinegar and flavored with tomatoes, celery, peppers, anchovies, black olives and boiled eggs.
Crioli con le noci is another specialty, dried cod cooked with chopped nuts, as is tacozze e fagioli, homemade pasta sauce with beans and pork rind.
Campobasso is also home to delicious sausages and cured meats: capicola or seasoned pork, ciccioli pork rinds, ham, pork sausage, salami, torcinelli (roulade, essentially of the “rest of the pig”), and pork belly.
The area’s woodlands are ideal for producing a variety of mushrooms, among them porcini, field mushrooms, gallinaccio and, of course, the renowned truffle.
Cheeses include caciocavallo, burrino, mozzarella and pecorino. Among the province’s most famous wines are Biferno (white, red and rosé) and Moscato.
Bread with Broccoli Rabe
Serves 4
Ingredients
- 14 oz (400g) stale durum wheat bread
- 2 tablespoons extra virgin olive oil
- 2 ¼ lbs (1000 g) rapini or broccoli rabe
- Pinch salt
- Black pepper or chili pepper
Directions
Slice the bread into ¼ inch (0.5 cm) thick slices.
Wash and clean the broccoli rabe.
Boil for 3 minutes in water to cover, add the bread and drain immediately.
Arrange the bread in layers along with the broccoli rabe. Dress with extra virgin olive oil and sprinkle with salt and pepper (or red chili flakes).
Bean Soup
12 servings
Ingredients
- 1 ham bone
- 1 cup bite-sized ham pieces
- 2 large onions, halved
- 1 whole large garlic, skinned and cloves smashed with the side of knife
- Fresh or dried basil or both (to taste)
- 5 large bay leaves
- 5 large carrots, sliced
- 2 whole celery stalks and 4 stalks sliced
- 3 medium potatoes, cubed
- 3 tablespoons tomato paste
- 1 lb dried navy or great northern beans, soaked overnight
- 2 teaspoons baking soda
- Salt & Pepper
Directions
Simmer in large soup pot approximately 1 1/2 hours: the ham bone with enough water to cover, onions, garlic, basil, bay leaves, 2 whole celery stalks, salt & pepper to taste.
Drain beans and place in a large pot covered with water by three inches. Add the baking soda. Simmer for 45 minutes, then drain and change the water. Simmer for 45 minutes. Add more water if necessary. When the beans are almost cooked add 1 teaspoon of salt, drain and set aside.
Strain the ham broth and discard the bone and vegetables. Add the broth to the cooked beans, ham pieces and all the remaining ingredients. Simmer for approximately one hour.
Season with salt and pepper.
Campobasso-style Tagliolini
Pork is preferred in the mountains, while the coastal areas are mainly characterized by seafood dishes.
4 servings
- 10 ½ oz (300g) fresh egg pasta, Tagliolini
- 3 oz (80g) ham, julienne or peeled medium shrimp
- 1 hot chili pepper, minced
- 1 bunch parsley
- 1 ¾ oz (50g) olive oil
- Salt and black pepper
Directions
Cook the pasta al dente and reserve some of the pasta cooking water. Drain
In a skillet, heat the oil and fry the chili with the onion. Cook at moderate heat till soft, stirring often with a wooden spoon.
Add the ham or the shrimp and heat it quickly.
Add a few tablespoons of the pasta cooking water, the minced parsley and a pinch of salt and freshly ground pepper.
Add the cooked pasta and mix well. Serve.
Old Style Ricotta Pie
2 pies
Ingredients
Pie Filling:
- 12 eggs
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 3 pounds ricotta cheese
Sweet Crust:
- 4 cups all-purpose flour
- 5 teaspoons baking powder
- 1 cup white sugar
- 1/2 cup shortening plus 1 tablespoon shortening, chilled
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Directions
For the filling:
Beat the 12 eggs, the 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese. Set aside.
For the crust:
Combine the flour, baking powder and the 1 cup sugar together. Cut in the chilled shortening with a pastry blender until the mixture resembles coarse crumbs.
Mix in the 4 beaten eggs and 1 teaspoon vanilla extract.
Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish 9 inch pie plates.
Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough.
Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust.
Pour the ricotta filling evenly into the two pie crusts. Top each pie with 8 narrow strips of dough. Brush the top of the pie with milk. Place foil on the edge of the crust.
Bake in the preheated oven for 20 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more.
Cool completely on wire racks. Refrigerate until serving.
The province of Catanzaro is one of the four provinces in the region of Calabria in southern Italy. Catanzaro occupies both sides of the Calabrian Apennines and in the central part of the province is the isthmus of Catanzaro, a long narrow valley connecting the north and south parts of the coastline that feature beautiful white sandy beaches. Other parts of the province are mostly mountainous with steep-sided valleys formed along short rivers. There are large numbers of lakes surrounded by dense coniferous forests. The province includes much of the Sila National Park, a wild area with rough grassland and forests of pine, oak, beech and fir. The area is a main route to Naples and is a major terminal for goods traffic.
Typical cuisine is similar to the Mediterranean diet, simple, local and healthy but also characterized by strong flavors. Extra virgin olive oil is the main condiment and is rarely replaced by lard. Hot pepper, introduced by the Saracens, is a basic ingredient in most dishes and in regional salamis.
Pasta is mostly homemade and usually served with a simple fresh basil tomato sauce or with a ragu sauce. A traditional dish prepared for religious holidays is “pasta chijna”, layers of homemade pasta (lasagne) topped with small fried meatballs, slices of hard-boiled eggs, slices of spicy salami, caciocavallo cheese and grated pecorino cheese. You will also find pasta or bread combined in minestrone along with vegetables and herbs. Legumes are also common and replace meat in many recipes. The most used are fava beans served as a puree with tripe or with peas, lentils or chickpeas and pasta.
Among the meats, the pig is undoubtedly the most used meat, especially in winter as a second course dish. However, most pork is used to make salami. The inland villages and towns utilize goat and sheep, of which every part of the animal is used, including the animal’s entrails, which are usually cooked with tomato, hot pepper and served inside pita bread, called “morzeddu” (the small bite).
Along the coast fresh fish is cooked in different ways. Swordfish is usually grilled and served with a sauce called “salmoriglio” made with extra virgin olive oil, vinegar or lemon, garlic and spices. Tuna is topped with “ la cipolla” (onions), the famous red sweet onions of Tropea. Dried codfish is soaked before cooking and baby fish called “neonata ” are used to make small fritters.
Calabria is a region that produces a great variety of cheeses made with cow, sheep and goat milk. Caciocavallo cheese produced in the Sila mountains and awarded the DOP quality brand (protected origin designation); scamorza cheese; provola cheese and the “butirro” which is a caciocavallo with butter inside are among the most well-known cheeses. Cheeses most often made with sheep milk are fresh ricotta cheese and pecorino cheese,
The vegetables that are commonly served are eggplant, parmigiana style or as balls; fried pumpkin and zucchini; pumpkin stem fritters; potatoes and green peppers; boiled wild vegetables (chicory, asparagus), mushrooms and dried tomatoes that can be stored in oil.
Clementines of Calabria IGP, chestnuts, figs covered with chocolate or spices are common fruits.
Typical regional sweets that are usually linked to specific days and holidays, are mostly made with ricotta sweetened with honey and flavored either by a figs or dried fruit or candied fruit. The best known are the multi-shaped “mostaccioli”, covered with honey.
Anchovies al Cetrarese
Cetraro, an important port in the Tirreno sea, where anchovies are caught in abundance.
Ingredients for 6
- 1 ¾ lbs. (720 gr) anchovies, bones removed
- 8 ½ oz (240 g.) stale bread
- 3 eggs
- 2 oz (60 gr) grated Pecorino cheese
- 1/3 cup white wine
- Chopped fresh wild fennel fronds
- Salt and pepper to taste
Directions
Heat the oven to 350 degrees F.
Make a stuffing with the stale bread soaked in water and hand squeezed, wild fennel, eggs, salt, black pepper and grated Pecorino cheese.
Put anchovies in an oiled baking dish and stuff each with some of the bread mixture. Bake for 10 minutes.
Add wine and bake for another 5 minutes. Serve drizzled with the cooking juices and garnish with a handful of fennel fronds.
Bucatini Pasta with Anchovy and Bread Sauce
Ingredients for 4
- 12 ½ oz (350 gr) Bucatini pasta
- 2 finely chopped garlic cloves
- 8 salt cured anchovies
- 1 fresh chili pepper
- 1/3 cup extra virgin olive oil
- Oven toasted bread crumbs
- 2 oz (60 gr) grated Pecorino cheese
- Salt to taste
Directions
Heat the oil in a skillet and brown the garlic; add finely chopped chili pepper. Add the anchovies and breadcrumbs.
Cook the pasta in a large pan of lightly salted water. Drain when the pasta is al dente. Add the pasta to the pan with the anchovies, season with pecorino cheese and serve.
Arrotolata Pork with Citrus Fruit
Ingredients for 6
- 2 ¼ lbs (1 kg) boneless pork
- Salt and pepper to taste
- Fennel seeds, rosemary, pistachio nuts, parsley and 2 garlic cloves
- Olive oil
Salsa:
- 1 lemon
- 1 cedro (citron/ugly looking Italian citrus fruit – use an orange in its place)
- 1 grapefruit
- Salt and pepper to taste, extra virgin olive oil and green onions
Directions
Preheat the oven to 400 degrees F.
Butterfly the meat and season the inside with salt and pepper. Finely chop some parsley and the garlic. Spread on the meat and add fennel seeds and pistachios to cover. Moisten with olive oil.
Roll up the meat and close with cooking string. Season the outside with salt and pepper. Place in a baking dish.
Cook for about an hour and a half. Remove from the oven and cool for a couple of hours.
For the salsa:
Squeeze the lemon and grapefruit and finely chop the cedro peel. Season with salt and mix with enough oil to make a sauce. Add finely chopped onions.
Slice the pork when cool and serve on a plate dressed with the salsa.
Sea Bream Stuffed with Ricotta
Sea Bream is a popular European fish that is a mild ocean fish similar to sea bass
Ingredients for 4
- 4 small sea beam
- 5 ½ oz (16og) ricotta cheese
- ¾ tablespoon (16g) honey
- 2 tablespoons chopped almonds
- 2 tablespoons pine nuts
- 1 tablespoon sesame seeds
- 1 tablespoon chopped mint
- 2 tablespoons chopped parsley
- 3 oz arugula
- Salt
- Extra virgin olive oil
- Lemon juice
- Ground red chilli pepper to taste
- Mashed potatoes for serving
- Almonds and parsley for garnish
Directions
Preheat the oven to 350 degrees F.
Remove the center bone from the fish. Lightly salt the fish.
Mix the ricotta cheese with the pine nuts, almonds, chopped mint, parsley, garlic, arugula, honey and a pinch of salt. Add enough lemon juice and oil to make a smooth filling.
Stuff each fish with some of the filling, cover the filling with foil and put the fish in an oiled baking dish.
Bake for 10 minutes.
Serve each fish on a bed of mashed potatoes. Garnish with almonds, parsley and ground chili pepper.
Aubergine and Chocolate Mousse
This is a sweet but unusual dessert.
Ingredients for 6
- 10 ½ oz (300g) aubergine (eggplant)
- 10 ½ oz (300g) chocolate, plus extra for serving
- 1/1/2 oz (50g) citron
- 2 tablespoons chopped mint
- 2 teaspoons (10 ml) brandy
- 1 tablespoon sultanas (raisins)
- 1 tablespoon pine nuts
- 1 tablespoon (10g) candied fruit
- ¼ cup (30g) sugar
- 2 egg whites
Directions
Peel and boil the aubergine in water along with the brandy and citron. Drain.
Beat the egg whites until stiff.
Melt the chocolate in a double boiler saucepan.
Mix the aubergine and melted chocolate together adding mint, pine nuts, candied fruit, sugar. Fold in the beaten egg whites.
Fill small pots or bowls with the mixture and cool. Serve drizzled with additional melted chocolate.
The Province of Bari is in the Puglia region of Italy. It is attractive to tourists and has a large commercial harbor and airport and an excellent university. It is also the second most important economic center in Southern Italy after Naples.
Piazza del Ferrarese, Bari
The large, fertile plains of Bari stretch inland from the coast where olives, grapes and almonds are grown. Bari is among the largest and most populated province in Italy. Apart from the plains area around the city of Bari, the territory is mainly high hills, called “murge” that is partly occupied by the recently established National Park of Alta Murgia.
The old houses in this region are interesting, ranging from the ancient masserie (old fortified farmhouses) and the very popular, much photographed conical houses called trulli.
The area is famous for its olive oil. Italy is the second biggest producer, after Spain, and Puglia provides around 40 percent of the country’s extra virgin olive oil.
Durum wheat grows in abundance here and is used for making pasta and bread. The pasta from Puglia is made without eggs as they were once considered to be a luxury. The most famous pasta made in Puglia is ‘orecchiette’ (meaning little ears). The bread in Puglia, which accompanies all meals, is more diverse than many other regions in Italy and comes in a variety of shapes and sizes. It is cooked in a traditional wood burning.
Vegetables grow well in the warm climate and are used frequently in Bari’s cuisine. Tomatoes are used for making sauces to go with the local pasta and eggplant, peppers and squash are roasted and grilled as an accompaniment to meat.
The province is a good area to raise sheep and goats. They are bred for their meat, as well as their milk, which is used for a variety of cheeses. Lamb is the most popular meat, followed by pork.
Local cheeses include, Burrata which is made from mozzarella and cream, Cacioricotta – a seasonal ricotta cheese made from unpasteurized ewes’ milk and Canestrato – a hard cheese which is a mixture of sheep and goat’s milk.
Fish plays a large part in the cuisine because the long coastline offers a large array of fresh fish on a daily basis. Sea bass, red mullet, anchovies, mussels and cuttlefish are among the favorites.
The daily cuisine, as in the other southern regions of Italy, tends to be simple, fresh and unprocessed with most locals growing, rearing and making enough food for their individual needs.
Eggplant Rollatini
Ingredients
- 1 large eggplant, peeled and cut into 8 lengthwise slices (You may also choose to leave the skin on)
- 3 tablespoons olive oil
- 1 tablespoon each of finely chopped fresh oregano, thyme and basil ( or ¼ teaspoon each of dried herbs)
- ¼ teaspoon each salt and black pepper
- 1 cup ricotta cheese
- 4 ounces mozzarella cheese
- 1 1/2 cups Marinara (tomato) sauce
Directions
Combine the ricotta, mozzarella cheese, herbs, salt and pepper in a small bowl and refrigerate while you prepare the eggplant.
Heat a grill pan or the broiler. Brush eggplant slices with olive oil. Grill or broil eggplant slices three minutes on each side or until lightly brown.
Spread about 3 tablespoons of the filling on each eggplant slice. Roll up tightly, jelly roll style. Place the eggplant rolls in an oiled baking dish and cover with the marinara sauce.
Bake in a 400-degree F oven for about 20 minutes. Makes 8 appetizer or 4 main dish servings.
Focaccia Bari Style
Ingredients
- 2 cups (500 grams) 00-type flour {substitute all-purpose if you don’t have the Italian flour}
- 2 large baking potatoes, peeled and quartered, boiled until fork tender, drained and cooled.
- 1 1/2 tablespoons instant yeast (1/2 oz.)
- 1 teaspoon sea salt, plus more to taste
- 1 cup (250 ml) lukewarm water
- 10 cherry tomatoes, halved
- 10 kalamata olives, halves
- 1 tablespoon dried oregano
- Extra virgin olive oil
- Parmesan cheese
Directions
Place flour in a large mixing bowl and whisk in the yeast. Using a ricer, add the cooked potatoes.
Add the water and a small pinch of salt to the flour and begin kneading to obtain a sticky, firm ball.
You can also make the dough in an electric mixer or a food processor.
Place the dough in a bowl sprayed with olive oil. Cover the top of the bowl with plastic wrap and let the dough rise until double in a warm, dry place. About 1 hour — depending on the warmth of your kitchen it may take longer.
Preheat oven to 430 degrees F.
Use olive oil to generously grease a large baking pan (about 12 inches). Don’t use anything smaller or the dough will creep over the edge. Stretch the dough to evenly fill the pan.
Press the halved tomatoes into the dough, cut side down and do the same with the olives. Sprinkle with oregano and sea salt.
Drizzle the surface with more olive oil and bake for 20-30 minutes, or until the surface appears evenly browned and the tomatoes are caramelized.
Lightly dust with Parmesan cheese when the focaccia is finished baking. Let cool on a cooling rack before cutting.
Broccoli Rabe and Italian Sausage
Serves 4
- 1 lb (500 grams) spicy Italian sausage links
- 1 bunch broccoli rabe (sometimes called turnip greens in Italy)
- 2 bay leaves
- 3 oz.(100 ml) white wine
- 1 hot pepper, chopped fine
- 2 cloves garlic
- Salt to taste
- 4 tablespoons extra virgin olive oil
Directions
To prepare the broccoli rabe:
Wash the broccoli rabe well and cut off the bottom tough part of the stem. Cut the stalks into one inch pieces.
Blanch the broccoli rabe for 5 minutes in boiling salted water and drain well.
Place the garlic, oil, chopped chili and bay leaves in a large skillet with a cover; heat and saute for a few minutes.
Add the sausage links and cook until brown, about 5 minutes, add the white wine and allow it to evaporate. Add the blanched broccoli and season with salt and pepper, cover the pan and continue cooking over medium heat for about 30 minutes . Uncover and cook for 5 minutes to allow the liquids to evaporate. Remove the bay leaves and serve hot.
Cartellate (Honey Pinwheels)
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup water
- Vegetable oil for frying
- 1 cup honey or fig syrup
Directions:
In a large bowl of an electric mixer, combine the flour, oil, salt and cinnamon.
Slowly add the water and beat until the dough comes together.
Add additional water, if necessary, so the dough holds together.
Shape the dough into a ball.
Wrap in plastic and let rest at room temperature for 1 hour.
Divide the dough into 4 pieces. Dust each piece with flour.
Pass the dough through a pasta machine set at the widest opening.
Pass each piece through successive settings until thin.
On a manual pasta machine, stop at setting #6.
Place each pasta strip on a lightly floured surface.
With a fluted pastry cutter, cut the dough into strips 10 x 1-1/4 inches.
Fold each strip in half lengthwise but do not press it together.
With the wavy edges pointing up, roll the strips into loose spirals about 2 inches wide.
Pinch the edges to seal. Place on an oiled baking sheet.
Let the pinwheels dry at room temperature for 2 hours.
Heat oil in a deep fryer or Dutch Oven to 370 degrees F.
Carefully add a few pinwheels at a time to the oil.
Fry until evenly golden, about 1 minute.
Remove with a slotted spoon to a paper-towel lined plate.
Heat honey in a small saucepan until it thins.
Arrange the cartellate on a large platter. Drizzle with the warm honey.
Best served immediately or within a few hours.
Como is a province in the northern part of the Lombardy region of Italy that borders Switzerland. Its proximity to Lake Como and to the Alps has made Como a popular tourist destination and the area contains numerous works of art, churches, gardens, museums, theaters, parks and palaces. Como’s climate is humid and subtropical. Winters are not long, but foggy, damp and chilly with occasional periods of frost; spring and autumn are pleasant while summer can be quite oppressive and hot.
The most famous area within the province is Bellagio, a historic town surrounded by ancient city walls with narrow roads that run through the hills. The town’s ancient origins are visible in its Romanesque Cathedral dedicated to San Giacomo, the interior of which seems unchanged from the 12th Century. Another interesting town is Laglio that lies near the “Bear Cave” (buco dell’orso), where fossils of prehistoric bears and other remains found in the cave are displayed in the Town Hall. The annual Medieval Palio takes place at the beginning of September and is a knightly jousting contest between various province districts that is reenacted in the town of Cernobbio.
Lake Como (Lago di Como in Italian) is located in this province and is widely regarded as one of the most beautiful lakes in Europe. The lake is shaped like the letter “Y” and has been a popular retreat for aristocrats and wealthy people since Roman times. Many famous people have or have had homes on the lake’s shores. The lake’s deep-blue waters, set against the foothills of the Alps, makes for a stunning view.
The Cuisine of Como Province
Lake Como’s cuisine is shaped by the three geographic areas that make up the Como area – the lake, the mountains with their valleys and the hills of Brianza (the area between Milan and Como). The province’s cuisine is closely tied to its primary natural resource, the lake, that provides an abundance of freshwater fish. Lavarello , a popular local lake fish, is usually served fried with a squeeze of lemon. Misultitt (a type of Shad) is usually dried and preserved with bay leaves in special tin containers. Another traditional dish is Risotto al Pesce Persico (European Perch filet Risotto), a fish grown in Lake Como, that is prepared with white wine, onion and butter.
Polenta is popular especially in the mountain valleys. In this area, it is common to make polenta by mixing corn flour and buckwheat flour together. It is usually served with meat, game, cheese or fish.
South of Como, the food becomes more Milanese. Popular in this region are polenta e osei (polenta served with poultry), cassoela (a stew with pork ribs and cabbage), cotechino sausage with beans and many different kinds of salami and cheese.
As far as traditional sweets and cakes are concerned, in Lake Como, you can find fritters often filled with apple and, Resca de Comm, a panettone made with raisins, citron, pine nuts and anise, that is baked in a cylindrical tube.
Among the red and white wines produced in the province are Rosso di Bellagio and Vespertò di Canzo. The best liqueurs are made by the Piona friars using local herbs.
Valtellina Pizzoccheri
Pizzoccheri is one of Lake Como’s typical winter pasta dishes. It usually consists of flat short tagliatelle noodles, made from buckwheat flour that is common in the area of Valtellina in Northern Italy (on the east shore of Lake Como). The buckwheat flour gives the noodles a grayish color and they are easy to make at home. However, most supermarkets now sell boxes of dried pizzoccheri, which has helped to spread the word of this delicious recipe throughout the country and, of course, cuts down on preparation time.
The noodles are served with a mixture of greens and diced potatoes and dressed with butter, sautéed garlic, sage and Swiss Casera and Parmesan cheeses (or grana padano). There are several variations to the recipe, including substituting the cabbage with Swiss chard, spinach or green beans depending on what you have on hand. The amount of butter can also be altered to your own preference although the original recipe states that the pizzoccheri should be practically drowning in the sage and garlic-infused butter. Vatellina Casera cheese can be difficult to find outside of Lombardy, so a good alternative is Italian Fontina, which is more widely available.
For the pasta:
- 2 cups (200 grams) fine buckwheat flour
- 1/2 cup (50 grams) plain flour
- About 1/2 cup (125 milliliters) water
- Pinch salt
For the pizzoccheri:
- 3 1/2 ounces (100 grams) savoy cabbage
- 4 1/2 ounces (125 grams) potatoes (2 to 3 small potatoes)
- 1/3 cup (70 grams) unsalted butter
- 8-10 sage leaves
- 4 1/2 ounces (125 grams) Valtellina Casera DOP or Bitto (Gruyere or Fontina can be substituted), thinly sliced or shaved
- 2 ounces (about 60 grams) Grana Padano, grated
- 1 clove of garlic
- Freshly ground pepper
For the pasta:
Combine the two flours in a bowl and gradually add the water, mixing until well incorporated. Work the dough for a few minutes. It should be smooth and compact, but not dry or crumbly and it shouldn’t stick to your hands. If it’s dry, add a little more water until it becomes smooth. Rest the dough for at least 30 minutes.
Roll the dough out with a rolling-pin to a thickness of 2-3 millimeters (1/10 of an inch). With a sharp knife, cut the dough into large strips about 7-8 cm (2.5 to 3 inches) wide then cut these into short pasta strips about ¼ inch thick. (If you have a pasta machine, I would use it)
For the pizzoccheri:
Peel the potatoes and cut them into large chunks. Discard the outer leaves of the cabbage and chop roughly.
Boil a large saucepan of salted water, cook the potatoes for 20 minutes and then add the cabbage and pasta and cook for an additional 10 minutes.
Melt the butter in a separate pan and saute the garlic and sage.
Drain the potatoes, cabbage and pasta and layer in a dish with the melted butter, slices of cheese and black pepper.
Serve with Grana Padano cheese.
Risotto with Perch Fillets
This recipe is the national dish of Lake Como and one that is used in most of the area’s restaurants. Perch is one of the most valuable species of freshwater fish because of its tender and delicate meat and the fish can be found in all the lakes of Northern Italy.
Serves 5-6
Ingredients
- 4 tablespoons butter
- 2 cups risotto rice
- 1 small onion, finely chopped
- ½ cup dry white wine
- Salt and black pepper for seasoning
- ½ cup grated Parmigiano cheese
- 4 cups broth (chicken or vegetable stock)
- 4 perch fillets (per person) – about 18 total
- Flour for coating
- Butter or oil for frying
Directions
In a heavy saucepan, heat the 4 tablespoons butter until it melts.
Add the chopped onion and cook until tender. Add the rice and mix it well. Let it cook for a couple of minutes. Add the wine and cook, stirring, until the liquid evaporates. Add the broth, a small amount at a time, stirring it constantly until all the liquid is absorbed.
When the rice is just about tender, add the salt, pepper and Parmigiano cheese.
Dredge the fillets in the flour and cook in a hot skillet in butter or oil, turning them over once, until each side is golden brown.
Spoon the rice onto a serving dish and top with the fish fillets.
Parmesan Barley Soup
Barley is a healthy high-fiber, high-protein whole grain containing numerous health benefits. When cooked, barley has a chewy texture and nutty flavor, similar to brown rice. Although soup is the most popular way to eat barley, you can use it like any other grain, such as couscous or rice. Hulless barley is unprocessed and takes longer to cook than pearl or pearled barley, which is more common. Quick cooking barley is just as healthy and takes only 10 minutes to cook. Try adding a handful of quick cooking barley to a simmering pot of soup.
Ingredients
- 2 cloves garlic
- 1/4 cup minced onion
- 2 tablespoons olive oil
- 1 carrot, diced
- 2 ribs celery, sliced thin
- 1/4 teaspoon Italian seasoning blend
- 1 tablespoon red wine vinegar
- 2/3 cup barley
- 4 cups vegetable broth
- 2 Parmesan rinds
- 1/4 cup fresh grated Parmesan cheese, plus extra for serving
- 2 tablespoons milk or cream
- 1/4 cup white wine
- Sea or kosher salt and fresh ground black pepper to taste
Directions
Pre-soak the barley in water to cover for one hour. Drain well and set aside.
Saute onions and garlic in olive oil for a minute or two, then add the diced carrots and celery. Reduce the heat and cook for another two to three minutes, stirring occasionally. Next, add the red wine vinegar, stirring to coat the vegetables well.
Reduce heat to medium low and add the barley and vegetable broth, stirring to combine.
Heat for ten minutes, then add the Parmesan rinds and simmer for fifteen minutes, or until the barley is almost cooked.
Stir in the grated Parmesan cheese, milk, white wine and season lightly with salt and pepper. Heat another five minutes or until the barley is fully cooked.
Remove the Parmesan rinds and serve with additional Parmesan cheese.
Cutizza
Lake Como’s sweets are mainly cakes, tarts and pies that are eaten for breakfast and afternoon snacks. Among them you can find the cutizza, a homemade focaccia made of flour, milk, sugar and lemon peel. The cutizza is a sweet bread known as the poor man’s cake because it uses only a small amount of flour. This is a very old and rustic recipe.
Ingredients
- ½ lb white flour
- 6-7 oz whole milk
- Oil for frying
- 3 eggs
- Lemon rind
- Vanilla sugar
- Salt
Directions
Break the eggs in a bowl, add the flour and mix well. Add the grated lemon and milk and mix until smooth. Add the smaller amount of milk at first and then more, if needed, to make a smooth dough.
Heat enough oil in a frying pan to just cover the bottom and pour in the mixture. Cook on one side and then turn over to cook the other side. Sprinkle with sugar and serve warm.
Variation: add some chopped apple to the mixture before cooking.
The cutizza can be eaten as a snack or as a dessert accompanied by a glass of Moscato.
Tuscany is known for its landscapes, traditions, history, artistic legacy and its influence on culture, yet, simplicity is central to the Tuscan cuisine. Legumes, bread, cheese, vegetables, mushrooms and fresh fruit are used. Olive oil is made from Moraiolo, Leccino and Frantoio olives. White truffles from San Miniato appear in October and November. Beef of the highest quality comes from the Chiana Valley, specifically a breed known as Chianina used for Florentine steak. Pork is also produced for the region’s many excellent cured meats. Tuscany’s climate provides the ideal soil for the grapes grown to create the region’s world-renowned Chianti wine.
A soffritto can be considered the Italian version of a mirepoix and is a combination of olive oil and minced browned vegetables (usually onion, carrot and celery) that are used to create a base for a variety of slow-cooked dishes. Herbs (sage and rosemary) are used in many Tuscan dishes and seasonings can be added to the soffritto, as needed, to bring out the unique flavors of each different recipe.
Stracotto (braised beef) is a well-known favorite of the area, as are finocchiona (a rustic salami with fennel seeds), cacciucco (a delicate fish stew), pollo al mattone (chicken roasted under heated bricks) and biscotti di prato (hard almond cookies made for dipping in the local dessert wine, vin santo). Borlotti beans provide a savory flavor to meatless dishes and cannellini beans form the basis for many a pot of slowly simmered soup. Breads are many and varied in the Tuscan cuisine, with varieties including, donzelle (a bread fried in olive oil), filone (an unsalted traditional Tuscan bread) and the sweet schiacciata con l’uva with grapes and sugar on top. Pastas are not heavily relied upon in Tuscan cooking but pappardelle (a wide egg noodle) is one of the region’s few traditional cuts.
Antipasto
Italian Bread
Marinated Olives and Mushrooms
Olives
- 1 cup mixed Italian olives
- 1 teaspoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons finely chopped mixed fresh herbs, (flat-leaf parsley basil, and oregano)
- 1/2 teaspoon lemon zest
Mushrooms
- 1/2 cup extra-virgin olive oil
- 1 lb. whole cremini mushrooms, stemmed
- 1/2 cup dry white wine
- 1/4 cup thinly sliced fresh fennel stalk (with some chopped fronds)
- 2 tablespoon fresh lemon juice
- 1/2 teaspoon fresh thyme leaves
- 2 cloves garlic, roughly chopped
- Kosher salt and freshly ground black pepper, to taste
Directions
To prepare olives:
Combine ingredients in a bowl and let sit for 1 hour. Serve at room temperature or store in a covered container in the refrigerator for up to 2 weeks.
To prepare mushrooms:
Heat oil in a 12″ skillet over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until the mushrooms are just soft, 6–8 minutes.
Transfer mushrooms to a medium bowl. Cover and refrigerate for at least 1 hour. Mushrooms will keep in refrigerator for 1 week. Serve at room temperature.
Tuscan White Bean Salad
Ingredients
- 1 pound cannellini beans
- 4 tomatoes, seeded and chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh oregano leaves
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
Directions
Soak the beans in water to cover overnight.
Drain the beans and simmer in water to cover until tender (about 45-60 minutes).
Combine the remaining ingredients and toss with the warm beans.
Correct seasoning to taste. Serve at room temperature.
Main Course
Stracotto translates literally from the Italian as “overcooked,” but the term has come to refer to beef stews and braises – especially in northern Italy. There are as many versions of this dish as there are cooks. The important part of the recipe is the slow cooking of the meat at a very low temperature to tenderize even the toughest cut of beef. The recipe starts with a soffritto and continues with the addition of red wine, beef broth, tomatoes and tomato paste.
Italian Pot Roast (Stracotto)
Ingredients
- 1 tablespoon olive oil
- 4 lb chuck roast
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 oz. cremini mushrooms, chopped
- 3 garlic cloves, chopped
- 2 cups dry red wine
- 1/4 cup flat leaf parsley leaves, chopped
- 2 tablespoons sage leaves, chopped
- 1 bay leaf
- 1 cup beef stock
- One 26-28 oz. container Italian crushed tomatoes
- 1 tablespoon tomato paste
- Polenta, recipe below
Directions
Heat olive oil in a large Dutch oven. Salt and pepper the roast, then brown it on both sides. Put the roast on a plate and set aside.
Sauté the vegetables in the oil that remains until they’re soft and a little browned.
Add the wine to stir up the browned bits on the bottom of the pan and bring to a boil for 2-3 minutes.
Add the herbs, tomato paste, tomatoes and beef stock. Put the roast back in the pot and bring the mixture to a simmer and keep at just a simmer for 2 ½ to 3 hours. If the liquid begins to boil, you may need to place the lid ajar. You don’t want a rapid boil, just a few lazy bubbles or the meat will get tough.
When the meat is tender, remove it from the sauce and cut into thin slices. To thicken the sauce, boil for a few minutes to reduce it. Remove the bay leaf.
Serve the sliced beef with the creamy polenta. An Italian red wine, like Montepulciano d’Abruzzo or Chianti, will be great to use in the recipe and to drink with dinner.
Quick Creamy Polenta
Ingredients
- 3 cups beef broth or water
- 1/2 teaspoon salt, if using water
- 1 tablespoon butter
- 1 cup quick cooking polenta
Directions
Bring the broth to a boil. Add salt and butter, then while stirring, slowly pour in the polenta. Stir until there are no lumps, then turn the heat down to a bare simmer. After 5 minutes, turn off the heat and cover the pan until ready to serve.
Dessert Course
Fresh Fall Fruit
Amaretto Biscotti
Ingredients:
- 3½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 large eggs
- 2 egg yolks and reserve one egg white
- 2 cups granulated sugar, plus 1 tablespoon for topping
- 2 teaspoons pure vanilla extract
- 2 tablespoons Amaretto liqueur
- 1 tablespoon anise seed
- 6 cups whole almonds, coarsely chopped
Directions:
Preheat the oven to 325°F. Lightly grease two heavy cookie sheets, or line with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, baking powder and salt and set aside.
In a large bowl, beat together the eggs, egg yolks and sugar until light, about 2 minutes; the mixture will look somewhat curdled.
Beat in the vanilla, amaretto and anise seed. Beat in the dry ingredients, then the chopped nuts.
Divide the dough into four portions. On a lightly floured board, shape each portion into a flat log, just about the length the cookie sheet. Place two rolls on each cookie sheet.
In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with some egg white and sprinkle with granulated sugar.
Bake for 15 to 20 minutes, or until the logs are lightly golden brown, firm to the touch and just beginning to crack slightly.
Allow the logs to cool on the cookie sheet about 20 minutes.
Reduce the oven temperature to 200°F. With a serrated knife slice the biscotti on the bias into ½-inch slices. Lay the slices on the cookie sheets in a single layer; Return the biscotti to the oven and cook for 20 more minutes, turning over halfway through the baking time or until the biscotti are toasted and crisp
Store the biscotti in an airtight container. They will keep for 2-3 weeks.
Umbrian Olive Orchards
The only landlocked region in Italy, Umbria is located in the center of the country. Wheat and spelt, pearl barley, grapes, olives, lentils, red potatoes, sunflowers and fruits and vegetables of all kinds grow well in the fertile lands of Umbria and provide the basis for hearty Umbrian cooking. Abundant, as well, are forest animals like deer, wild pigs and venison that provide hearty proteins for the Umbrian table.
Some of the best lentils come from Umbria, in particular from Castelluccio, therefore a hearty lentil soup is a typical regional dish served as a first course or for lunch. With such a strong meaty tradition where meats are often cooked whole on a spit, Umbrian second courses appeal to meat lovers. Late summer is fig season in Umbria and they are often baked into sweet breads and pastries.
The wines of Umbria include: Sagrantino di Montefalco (DOCG) and Montefalco Rosso (DOC), but the most prestigious Umbrian wine is Torgiano Rosso “riserva” (DOCG). Orvieto produces one of Italy’s best-selling DOC whites.
The dinner menu below is inspired by the cuisine and regional foods of Umbria, Italy
First Course
Umbrian Vegetable and Sausage Lentil Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 Italian sausage links, sliced thin and each slice cut in half
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, peeled and chopped
- 1 bell pepper, chopped
- 1 large red potato, peeled and cubed
- 2 garlic cloves, minced
- 1 tablespoon coarse salt
- 1 cup lentils
- 1 teaspoon dried Italian seasoning
- 1 bay leaf
- 1/2 teaspoon freshly ground black pepper
- 28 oz. container finely chopped Italian tomatoes
- 6 cups chicken broth or vegetable broth
- 2 cups water
Directions
Heat the oil in a large Dutch Oven or soup pot. Add the sausage and brown; remove to a plate.
Add all the vegetables and garlic to the pot and saute until softened, about 10 minutes.
Add the broth, water, tomato and seasonings. Bring to a boil, lower heat to medium and cook the vegetables for 15 minutes.
Stir in the lentils and bring back to a boil, lower the heat to medium low and simmer until the lentils are tender but not mushy, about 30 to 45 minutes.
Remove the bay leaf. Serve with crusty Italian bread
Second Course
Pork Scaloppine with Peppers and Onions
6 servings
Ingredients
- 3 boneless pork loin chops, about 1 lb.
- 1/2 cup refrigerated egg substitute or 2 eggs
- 1 cup Italian seasoned bread crumbs
- 2 tablespoons olive oil, divided
- 1 garlic clove, minced
- 1/2 an onion, sliced
- 3-4 Italian frying peppers, depending on their size
- 1/2 cup pureed Italian tomatoes
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
Directions
Trim and cut the pork chops in half lengthwise to make 6 pieces. Place a piece of plastic wrap on the countertop. Put one pork piece on top of the plastic and cover with a second piece of plastic wrap.
With a meat mallet (or heavy skillet), pound the meat into 1/4-inch thick scaloppine.
Repeat with the other 5 pieces.
Dip the scaloppini in the egg and then coat in the bread crumbs. Place breaded meat on a plate, cover with plastic wrap and refrigerate until ready to cook.
Heat 1 tablespoon oil in a large skillet. Add the 3 scaloppini slices and brown on both sides. Transfer to a paper towel lined plate and keep warm. Repeat with the remaining oil and breaded cutlets.
Add the garlic, peppers and onions to the skillet and cook until tender. Stir in the tomatoes and Italian seasoning. Season with salt and pepper to taste and cook until heated through.
Serve the scaloppini with the pepper and onion sauce.
Contorno
Roasted Cauliflower Parmesan
6 servings
Ingredients
- 1 whole cauliflower, broken into large florets
- 3 eggs or 3/4 cup refrigerated egg substitute
- 1/2 cup all-purpose flour mixed with ¼ teaspoon each of salt and pepper
- 1 cup grated Parmesan cheese
Directions
Grease a large baking sheet with olive oil.
Preheat the oven to 400 degrees F.
Place the flour and seasonings in a large plastic bag. add the cauliflower florets, close the bag and shake until the cauliflower pieces are covered in flour.
In a deep bowl beat the eggs with a fork and add the Parmesan cheese.
Dip each piece of floured cauliflower into the egg and cheese mixture, making sure they are coated evenly on all sides.
Put them on the greased baking pan and bake for 30 minutes, turning them over halfway through the cooking time. Sprinkle lightly with salt and serve.
Dessert Course
Fresh Fig and Almond Tart
Ingredients
- 1 refrigerated single 9 inch pie crust dough, at room temperature
- 15 Mission figs, tips cut off and halved
- 1/2 cup fig jam (or another jam)
- 2 tablespoons sliced almonds, toasted
- 1 tablespoon vanilla granulated sugar or regular granulated sugar
Directions.
Unroll pastry and place in a buttered 9-inch tart pan with removable bottom. Flute edges.
Spread the fig jam over the bottom of the crust. Arrange the figs in a decorative pattern on top.
Sprinkle with sliced almonds and sugar.
Place the tart pan on a foil lined cookie sheet and bake at 375°F for 45-50 minutes, until golden brown.
Cool on a wire rack until serving time.
