Healthy Italian Cooking at Home

Category Archives: Pasta

vegan-diet

My blogger friend and artist, Wendie, asked me to consider creating some vegan dishes for my blog. I told her I would consider it, if I could come up with ideas that did not use processed vegan foods. To me a true vegan dish should be made from plants without the addition of meat substitutes or processed dairy substitutes and dressings.

Note: If you are making a vegan dessert then the sugar you use must not have been processed with animal products, as most regular sugar products are. Did you know that? Here is some information on how sugar is processed. Look for brands that say organic, fair trade or vegan on the label.

Of course, the recipes in my menu must be Italian and I did include some olive oil. I consider olive oil to be a healthy oil and part of the vegan diet, since it is a plant-based food.

If there are health issues, then leave it out and use vegetable broth for sautéing, but for most of us olive oil is needed to create a flavorful dish.

Here is my take on a great tasting vegan dinner using all natural, easy to find ingredients. Try it for your next Meatless Monday dinner.

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Pureed Celery Soup

Ingredients

  • 2 tablespoons olive oil
  • 2 leeks, light green and white sections, diced
  • 2 garlic cloves, minced
  • 1 1/2 pounds celery (stalks & leaves), diced
  • 2 medium baking potatoes, peeled & diced
  • 8 cups vegetable broth (for homemade vegetable stock see my recipe here)
  • Salt & pepper to taste
  • 1/2 cup fresh parsley leaves
  • 1 tablespoon fresh lemon juice

Directions

In a heavy saucepan, heat the oil and cook the onion and celery until soft, about 10 minutes.

Add the garlic and cook for another minute or two.

Add the broth and potato and season with salt and pepper.

Bring to a boil, then reduce the heat to medium and cook until the potato is fork tender, about 20 minutes.

Add the parsley leaves and cook another 4 to 5 minutes.

Use a regular blender to puree the soup until smooth (a hand immersion blender or a food processor does not get the soup really smooth).

Stir in the lemon juice and taste to adjust the seasoning, if needed.

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Crusty Italian Bread

Ingredients

  • 3 cups unbleached bread flour
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 1/2 cups water

Directions

In a large mixing bowl, whisk together the flour, salt and yeast. Add water and mix until a shaggy mixture forms.

Cover the bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great.

Cut a piece of parchment paper the size of the bottom of a round cloche baker or dutch oven with a lid and sprinkle with flour. Set aside.

Heat the oven to 450 degrees F. When the oven has reached 450 degrees F, place the baker pan in the oven and heat for 30 minutes.

Turn the dough out onto a heavily floured work surface and shape into a ball. Place the dough on the prepared parchment and cover with plastic wrap. Let the dough rise while the baker is heating.

Remove the hot baker from the oven and transfer the dough with the parchment to the baker. With a sharp knife, make a few slashes in the top of the dough. Cover and return to the oven for 30 minutes.

After 30 minutes remove the lid and bake an additional 15 minutes.

Remove the bread from the oven and place on a rack to cool. Slice and serve with olive oil for dipping.

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Eggplant Olive Pasta

Serve a mixed green salad with the pasta.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium eggplant, (about 1 pound), peeled and cut into 1/2-inch cubes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 plum tomatoes, seeded and diced
  • 1/2 cup chopped pitted kalamata olives
  • 2 tablespoons red-wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 – 1/2 teaspoon crushed red pepper
  • 8 ounces dried rigatoni pasta (Check the ingredient list to be sure the pasta is vegan. Good Italian dried pasta should never contain eggs.)
  • 1/4 cup chopped fresh basil

Directions

Heat the oil in a large nonstick skillet over medium heat. Add the eggplant and the onion. Cook, stirring occasionally, until just softened, about 5 minutes.

Add garlic and cook, stirring, 30 seconds to 1 minute.

Add tomatoes, olives, vinegar, salt, pepper and crushed red pepper and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.

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Turn the heat down and simmer the sauce, while the pasta cooks.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 5 minutes. Drain and reserve 1/2 cup of the pasta cooking water.

Place the cooked pasta and pasta cooking water in the skillet with the eggplant sauce and heat for about 2 minutes.

Pour into a pasta serving bowl and garnish with basil.

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Vanilla Almond Biscotti

After experimenting with different ingredients to create a vegan biscotti, I decided this recipe had the right combination to form an authentic tasting biscotti.

They are more fragile than traditional biscotti, so handle gently. And, believe me when I say, this is a great tasting biscotti.

Makes about 15 biscotti

Ingredients

  • 1 cup white whole wheat flour
  • 1 cup cake flour
  • 1 cup organic sugar
  • 3/4 cup slivered almonds
  • 3/4 cup almond flour/meal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup unsweetened almond milk
  • 1 cup sliced almonds

Directions

Preheat the oven to 350 degrees F.

In a large bowl, combine all the ingredients except for the almond milk and sliced almonds. Once mixed, slowly add the milk and mix until thoroughly combined. Fold in the 1 cup sliced almonds.

Cover a rimmed baking sheet with parchment paper and place the dough in the center. Form the dough into a log with wet hands, about 10 x 4 inches.

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Place the pan in the center of the oven and bake until the center is firm (about 30 minutes); remove from the oven and place the log on a cutting board to cool for about 20 minutes.

Reduce the oven temperature to 300 degrees F.

Using a sharp knife, slice the log on the diagonal into 1-inch thick cookies and place them back on the baking sheet.

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Bake for 15 minutes. Turn the biscotti over and bake for 15 minutes more. Move to a wire rack to cool completely. These go very well with coffee for dessert.

Note: If you would like to decorate the biscotti with a drizzle of frosting for a better presentation, then mix together 1 cup of organic powdered sugar with 2-3 teaspoons of almond milk.


Castel del Monte (AQ).

L’Aquila is the largest, most mountainous and least densely populated province of the Abruzzo region of Southern Italy. It comprises about half the landmass of Abruzzo and occupies the western part of the region. The Province of L’Aquila includes the highest mountains of the Apennines (Gran Sasso, Maiella and Velino-Sirente).

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The province is known for its many castles, fortresses and medieval hill towns. The province’s two major cities, L’Aquila and Avezzano, have had rapid economic expansion since the late 20th century, with the growth of transportation, manufacturing, telecommunications and computer industries.

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The province’s major rivers are the Aterno-Pescara, Sangro, Liri, Salto and the Turano; its major lakes are Lago Scanno and Lago Barrea. It once included the largest lake on the Italian peninsula, Lago Fucino, which was drained in one of the 19th century’s largest engineering projects. The lake basin is today a flourishing agricultural area and an important technological district.

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The Romans knew the lake as Fusinus Lacus and founded settlements on its banks. While the lake provided fertile soil and a large quantity of fish, it was known to harbor malaria and, having no natural outflow, repeatedly flooded the surrounding land. The Emperor Claudius attempted to control the lake’s maximum level by digging a 5.6 km (3.5 mi) tunnel through Monte Salviano, requiring 30,000 workers and eleven years of work. They eventually dug 32 wells and 6 tunnels. The lake was drained but with the fall of the Roman Empire the tunnels were obstructed and the water returned to previous levels. Many centuries later, Prince Alessandro Torlonia completed the work of the final draining of Lake Fucino expanding the original project of the emperor Claudius, by turning the Fucino in a fertile plain. In 1977, the tunnels were inaugurated as an archaeological park.

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Throughout most of the 20th century, there were serious population declines in the rural areas, with the near collapse of the province’s pastoral agricultural economy, as people moved to cities for work. Since the founding of the Gran Sasso e Monti della Laga and Majella national parks, and the Sirente-Velino Regional Park, tourists have been attracted to the mountainous landscapes. Tourism and associated services have boosted the economy of rural L’Aquila and begun to reverse its population decline.

Many of the small villages, locked away in the mountains for centuries, have always depended on local products for their cuisine, especially cheeses, pastas and spices. While many of the dishes bear similarities to recipes one might find throughout Italy, the locals usually provide a regional variation. For example, chili pepper and saffron can be found added to many dishes in L’Aquila. The best-known pasta for the area is “chitarra” (guitar) pasta, which derives its musical name not from its shape, but from the wire-stringed instrument on which it is made.

Much of the region’s cuisine revolves around fresh seasonal produce, roasted meats and cured pork. Santo Stefano di Sessanio Lentils are grown exclusively here. Typical Abruzzo main courses are broadly divided according to geography: lamb in the highlands and seafood on the coast.

Another local specialty is soppressata, which is pork salami whose typical flat section is obtained, after the initial curing period, by placing the sausage between two wooden planks or thick metal sheets. A product uniquely native to Abruzzo in Italy is saffron from the Navelli Plane in the Province of L’Aquila. Zafferano–its Italian name–are the dried stigmas of the Crocus sativus flower and it is the most expensive spice in the world. Why? Because the extraction process is labor-intensive. You can’t harvest the crocus flowers with machinery, only the human hand will do.

Lower costs and a longer shelf life made Pane con le Patate (bread made with potatoes) a staple. By adding potatoes to the bread dough, the leavening agents combined with the potato’s yeasts, yield a type of bread capable of keeping fresh for twice as long as any other type of bread.

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Among Abruzzo’s sweet endings, Parrozzo is the most remarkable. In ancient times, Abruzzo peasants made cornmeal bread in the shape of a dome and baked it in a wood-fired oven. They called this “pan rozzo” meaning ‘unrefined bread,’ as opposed to the regular and more expensive white flour bread. At the turn of the 19th century, pastry chef Luigi D’Amico re-invented the recipe, using eggs instead of cornmeal to obtain the golden color, typical of the ancient unrefined bread. He kept the dome shape,\ and topped it with a dark chocolate coating to reproduce the bread’s charred crust.

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Involtini di Prosciutto con Arugula e Pecorino

(Prosciutto Rolled with Arugula and Pecorino Cheese)

A local prosciutto from Abruzzo is used and it differs from Parma ham because it is a little more salty.

Ingredients

  • 8 to 10 thin slices of prosciutto
  • 8 to 10 shavings of pecorino cheese
  • 2 bunches of arugula (washed with hard stems removed)
  • 1/4 cup (60 ml.) of olive oil
  • Juice of 1/2 lemon (strained)
  • Salt and freshly ground pepper
  • Cured black olives, pits removed

Directions

On parchment paper, arrange the prosciutto in a single layer.

Pour the strained lemon juice in a non-reactive bowl. Slowly drizzle in the oil, whisking constantly. Drop in the arugula, add salt and pepper and toss thoroughly.

Starting at one end of the slice of prosciutto place a small bunch of arugula. Add 1 shaving of cheese. Roll into a roulade, making sure it remains intact.

Continue with the remaining slices of prosciutto. Arrange on a plate. Drizzle with olive oil and sprinkle with fresh ground pepper to taste. Garnish with the black olives.

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Pasta e Lenticchie (Pasta and Lentils)

Serves 6

Ingredients

  • 11/2 cups dry lentils (or canned, drained, and rinsed)
  • 2 tablespoons extra virgin olive oil
  • 4 ounces pancetta (cut in 1/4-inch pieces)
  • 2 medium onions, chopped
  • 1 clove garlic, finely chopped
  • 1 pound spaghetti (or egg noodles)
  • Salt and fresh ground black pepper, to taste
  • Freshly grated Parmigiano cheese
  • 2 tablespoons finely chopped fresh Italian flat leaf parsley

Directions

In a medium saucepan, bring salted water to a boil. Add the lentils, cover, and continue cooking over medium heat, stirring occasionally, until tender but not mushy, about  20 minutes.

Drain and set aside. (If you are using canned lentils, you can add them directly to the frying pan after you sauté the pancetta.)

Using a large pot, cook the pasta according to the package instructions until it is al dente.

Heat the olive oil in a medium sauté pan over medium-high heat. Add the pancetta, onions, and garlic. Continue cooking, stirring frequently, until the pancetta is golden, about 7 minutes.

Combine with the lentils and season with salt and pepper. Drain the pasta, but reserve 1/2 cup of pasta water. Toss the lentils and gradually add water until creamy.  

Sprinkle with Parmigiano and garnish with parsley. Serve immediately.

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Arrosticini

Ingredients

  • 4 cups lean lamb, cut into ½ inch cubes  
  • Extra virgin olive oil  
  • Salt and pepper  
  • Juice of 1/2 lemon

Directions

Skewer the cubes neatly on well-oiled metal skewers or tiny disposable wooden kebab sticks (pre-soaked briefly in water, so the heat won’t burn the wood).

Marinate the arrosticini in olive oil, salt and pepper. Dribble the skewered meat with lemon juice and roast on the barbecue quickly, 2-3 minutes, turning a couple of times for even cooking.  

Serve with slices of oiled bruschetta.

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Ferratelle

Ingredients

  • 6 tablespoons all-purpose flour  
  • 4 tablespoons sugar  
  • 2 eggs  
  • 1/2 cup olive oil  
  • 1 tablespoon vanilla extract  
  • A pinch of anise  
  • 1 tablespoon unsalted butter

Directions

Work together the eggs, flour, sugar and olive oil to obtain a firm dough. Add the vanilla and a pinch of anise for the aroma.

Heat the waffle pan thoroughly. Grease it with butter and spoon small dollops of dough onto the waffle pan. Close the waffle pan and cook for 20-30 seconds.

Lift the top and use a fork to work the waffle loose. As you bake the ferratelle, be sure to keep the pan heated and well-greased throughout the baking time. Serve with jam.

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One of the best ways to cut back on wasted food is to use it in a new recipe before it goes bad. You will notice in the recipes below that I cooked several dinners in the past few weeks and, of course, we had leftovers. I don’t mind meatloaf reheated once or twice, but not more than that. Certainly, I can freeze meatloaf but there are more interesting things I can do with it, as well as leftover pork and chicken. Do you have a leftover recipe makeover?

Pork Tenderloin with Mushroom Wine Sauce

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Becomes Pork Stroganoff

Ingredients

  • 3 cups chopped leftover Pork Tenderloin in Mushroom Wine Sauce (see recipe link here)
  • 3/4 cup sour cream
  • 8 oz wide noodles

Directions

Cook the noodles in boiling salted water until al dente. Drain and place the noodles on a medium serving platter.

Heat the leftover pork in a small skillet over medium low heat. Slowly stir in the sour cream.

Pour the meat mixture over the noodles. Garnish with chopped parsley. Serve immediately.

Italian Style Meatloaf

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Becomes Meatloaf Panini

Serve these sandwiches with oven baked onion rings, pickles and a salad for dinner.

Ingredients

  • 4 slices sandwich bread
  • 2 slices leftover Italian Style Meatloaf (see recipe link here)
  • 2 tablespoons spicy Italian peppers, chopped
  • 4 slices Provolone cheese
  • Olive oil

Directions

Layer 2 of the bread slices in the following way: a slice of cheese, a slice of meatloaf, 1 tablespoon of chopped peppers and a slice of cheese. on top of the each meatloaf slice.

Top with the remaining bread. Brush the bread with olive oil.

Warm up a large skillet over medium heat or heat a Panini maker. Place both sandwiches, oiled side down, in skillet or on the Panini press. Oil the bread on the top.

Close the Panini press and follow the directions for your machine.

If using a skillet, cook the sandwich for a few minutes, until the bottoms are golden brown.

Turn the sandwiches over and press down firmly with a spatula on the top of the bread to compress the sandwiches. Cook until golden brown.

Grilled Chicken Breasts

(See recipe here)

Becomes Leftover Grilled Chicken Caesar Salad and Small Batch Chicken Broth

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Being a frugal Italian cook, nothing gets wasted in my kitchen. The chicken breasts I grilled last week were large, so we did not eat all the chicken. I removed the chicken that was left from the bones and reserved it for the Caesar Salad recipe. I also find that some recipes call for a small amount of chicken broth. The breast bones that were left can solve that need.

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Small Batch Chicken Broth

Ingredients

  • 2 leftover chicken breast bones
  • 1/4 of a medium onion
  • Celery top
  • Small carrot
  • Small garlic clove
  • 1 bay leaf
  • Few peppercorns

Directions

Place all the ingredients in a medium saucepan. Cover the ingredients with cold water. Bring to a boil, reduce the heat to a simmer and cook for one hour.

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Strain the broth and pour into half cup containers. Freeze for future use.

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Leftover Grilled Chicken Caesar Salad

Ingredients

  • Leftover chicken cut into cubes
  • 1 head Romaine lettuce, washed and finely chopped
  • 1 cup croutons
  • Shaved Parmesan cheese
  • Fresh Cracked Pepper

Dressing

  • 1 teaspoon anchovy paste
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup olive oil

Directions

Combine the anchovy paste, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce to a small bowl and stir together.

Gradually whisk in the olive oil, whisking until the dressing is emulsified.

Place the chopped lettuce in a bowl and toss it with the dressing, cubed chicken and croutons. Add shaved Parmesan and fresh black pepper. Toss and serve.

 


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It’s harvest time and the last of summer’s fresh fruit and vegetables are coming to market. Salad ingredients, beets, cucumbers and peppers are all still available. And there should still be plenty of zucchini, green beans, spinach and corn to play a supporting role on your dinner plate.

The first autumn/winter vegetables are putting in an appearance now in the shape of Brussels sprouts, butternut squash, cabbage, pumpkins and mushrooms,

Apples and pears are plentiful, too. It’s also time to enjoy the last of the berries, plums and tomatoes. Comfort food is back.

Spinach Bacon Quiche

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Ingredients

  • One 9 inch refrigerated pie crust, at room temperature
  • 4 slices bacon
  • Half a sweet onion, diced
  • 2 cups leftover cooked spinach or frozen and defrosted
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 3 large eggs
  • 1 cup half & half
  • 2 cups shredded mild cheddar cheese, divided

Directions

Fit the pastry into a 9 inch pie plate and crimp the edges. Place in the refrigerator.

Preheat the oven to 350 degrees F.

Cook the bacon until crisp in a medium skillet. Remove and place on a paper towel to drain. Crumble when cool.

Remove all but 1 tablespoon of fat from the pan and saute the chopped onion in the remaining bacon fat. Add the spinach, thyme, salt and pepper. Remove the skillet from the heat and let cool.

In a measuring cup, combine the eggs and half & half.

Take the pie shell out of the refrigerator and place the pan on a baking sheet.

Sprinkle 1 cup of cheese evenly on the bottom of the pie crust. Then sprinkle with the crumbled bacon. Spread the spinach onion mixture over the bacon.

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Slowly pour the egg mixture over the spinach. Sprinkle with the remaining cheese.

Place the baking sheet in the middle of the oven. Bake the quiche for about 40-45 minutes until the top is golden and puffy and the quiche does not “wobble” in the center when gently moved

Let the quiche rest for 10 minutes before serving.

Fall Beet Salad

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2 servings

Ingredients

  • Olive oil for coating the beets
  • 3 golden beets
  • 1 Valencia orange, peel removed and sliced into thin rounds
  • 1/4 fennel bulb, sliced thin
  • 2 tablespoons shallots, coarsely chopped

Dressing

  • 2 tablespoons raspberry vinegar
  • 1 tablespoon honey
  • 1/4 cup extra virgin olive oil
  • Zest of half an orange
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Make the dressing: Whisk the orange zest, raspberry vinegar, honey, and salt and pepper together in a small  mixing bowl. Set aside.

For the beets:

Preheat the oven to 400ºF.

Place the beets on a foil-lined baking sheet and drizzle with a little olive oil. Roast for about 45 minutes, or until tender when pierced with a fork. Let cool. Peel and cut into thin rounds.

Arrange the beets, orange slices and sliced fennel on a serving dish and sprinkle with the chopped shallots. Drizzle with half of the dressing of the dressing and reserve the remaining dressing to serve with the salad,

Cover the salad with plastic wrap and chill until serving time.

Chicken with Corn Salsa

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2 servings

Corn Salsa (see recipe link here)

For the rub:

  • 2 tablespoons taco seasoning (see recipe link here)
  • 6 tablespoons olive oil
  • Combine to make a paste
  • Rub the paste over both sides of 4 bone-in, skin-on chicken breasts
  • Refrigerate for several hours or overnight.

For grilling on a gas grill:

Prepare a gas grill for indirect heat: Turn all burners to high and close the lid. When the temperature inside the grill reaches 400°F, lift lid and turn off one of the burners.

The area over the turned-off burner is the indirect heat area.

Brush the grill with vegetable oil. Place chicken skin side down over the indirect-heat area; close the lid and cook 15 minutes. Turn chicken over, close the lid and cook another 10 minutes.

Move chicken over direct heat and cook, turning once, until skin is well browned and crisp, 3 to 5 minutes.

Watch carefully; dripping fat or any added oils catch fire easily (a small spray bottle filled with water is handy for taming flames).

Place the cooked chicken on individual plates and place corn salsa on the side.

Zucchini Vegetable Kebabs

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The kebabs go well with any grilled meat or fish.

For the Marinade

  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • ½ teaspoon dried Italian seasoning
  • 1/4 teaspoons pepper
  • 1/4 teaspoon salt

Whisk together the marinade ingredients in a small measuring cup.

For the Kebabs

  • 2 skewers
  • Vegetables cut into one inch pieces:
  • 1 cup zucchini
  • 1 cup red bell peppers
  • 1 cup red onion

Directions

Combine the marinade and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours.

Remove vegetables from the marinade and thread on skewers, alternating the vegetables. Place the skewers on the grill and cook 7 to 10 minutes on each side or until tender.

Mac & Cheese

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This makes a wonderful side dish for grilled meat or fish.

Ingredients

  • 1 lb dried short pasta (mezze penne, elbows)
  • 4 cups whole milk
  • ¼ cup butter, diced
  • ½ cup instant flour (Wondra)
  • 1 teaspoon salt
  • 1 teaspoon dried yellow mustard
  • 1/4 teaspoon cayenne pepper
  • 8 oz 2% milk Velveeta processed cheese, cut into cubes
  • 8 oz mild cheddar, shredded
  • ½ cup dried plain breadcrumbs

Directions

Preheat the oven to 325 degrees F.

Cook the pasta in boiling salted water until al dente. Drain and set aside.

In the same pot mix the cold milk with the instant flour; add the butter and place the pan on medium heat.

Stirring often, bring the sauce to boiling, reduce heat and cook until thickened, whisking often. Add the salt, mustard and cayenne. Add the velveeta cheese and heat until melted.

Add the cooked pasta and mix well. Pour into a greased 9×13 inch baking dish.

Mix the breadcrumbs and shredded cheddar together and sprinkle over the top of the casserole.

(The casserole can be made ahead to this stage and refrigerated until baking time. Add 15 minutes to the baking time if the casserole is refrigerated.)

Bake for about 25-30 minutes until heated through.

 


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Grosseto is considered to be the most beautiful of all the Tuscan provinces. Located at the southern tip of Tuscany, the province is often referred to as the heart of Tuscany and its beauty is well known throughout Italy. The area is home to picturesque towns, natural parks, beaches and excellent, award-winning wines. 

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“Le Biancane” is a Nature Park with in the Colline Metallifere located in the province. The Park represents one of the many sites where geothermal activity has modified the landscape. Here energy lies in the earth and vapour emissions rise from the ground. Because of these geological and climatic characteristics, an atypical flora has developed in this area. The name biancane comes from the white color of the rocks that characterizes the entire landscape. The hydrogen sulphide emissions, in fact, erupt from geysers in the ground and turn the limestone into gypsum. The steam that comes out of the rocks is responsible for the characteristic smell of rotten eggs.

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The province is also rich with culinary traditions, such the Slow Food Movement and, although it is prevalent all over the world today, the movement was actually born in Italy. Slow Food began with the founding of its forerunner organization, Arcigola, in 1986 to resist the opening of a McDonald’s near the Spanish Steps in Rome. At its heart is the aim to promote local foods and traditional cuisine and food production.

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The Slow Food Movement was not, and still is not, only about food, but about life choices. Since its inception, the group has been embracing the values and the lifestyle many Italians associate with their grandparents and their way of life, which is the ultimate goal of “promoting the idea of food as a source of pleasure, culture, history, identity and of a true lifestyle, as well as a way of eating, which is respectful of the land and of local traditions”. (http://www.slowfood.com)

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Italian Slow Food Recipes

http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/slow-food-in-tuscany/

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Traditional Schiacciata

Ingredients

  • 25 g (1 oz) fresh yeast
  • Pinch of sugar
  • 310 ml (1 1/4 cups) of water
  • 500 g (1 lb, 2 oz) bread flour
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of salt

Directions

Put the yeast into a bowl with a pinch of sugar. Stir in the water* and leave it to ferment.

Put the flour in a large, wide bowl, or onto a flat surface where you can work with it. Add the yeast, a pinch of salt, and the oil, and mix in to incorporate them well.

Knead the dough for about 10 minutes, until you have a smooth, compact elastic ball. Add a little more flour or water if necessary.

Put the dough into a lightly floured bowl, cover with a cloth, and leave it to rise in a warm place for about an hour and a half, or until it has doubled in size.

Preheat oven to 200°C (400°F). Put some oil onto a wide baking pan and spread out the dough with your fingers.

Bake for 20 minutes and while the flatbread is still warm, brush over it with as much olive oil as you prefer and a bit of kosher salt.

Tip* The water must be tepid. To make schiacciata successfully, you should never use extreme temperatures.

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Bean Minestrone

6 servings

Ingredients

  • Onion (1)
  • Celery  (about 2 stalks)
  • Carrots (about 2)
  • Parsley (one bunch)
  • Zucchini (2 medium)
  • Potatoes (2 medium)
  • Beets (one bunch)
  • Kale (about 1 pound/ 400 g)
  • Head cabbage (1 ½ pounds/ 700 g)
  • Cannellini beans (about 1 pound/ 400 g)
  • Tomato puree (a glass)
  • Wild herbs: such as borage leaves, nettles and plantain (few leaves)
  • Aromatic herbs (a bunch): fennel, thyme, marjoram, oregano
  • Salt and pepper to taste
  • Extra virgin olive oil

Directions

Boil the beans in abundant water until tender. Drain them (keeping the water), blend half the beans in a food processor and keep 1/2 of the beans whole.

Chop the vegetables into small chunks.

Sauté the onions, celery, parsley and carrots in a pot with extra virgin olive oil.

Add the herbs whole and remove after a few minutes.

Add the potatoes and the rest of the vegetables and sauté for a few minutes.

Add the tomato puree, salt and pepper.

Add the reserved bean liquid and the purèed beans and let the soup cook at a low temperature for an 2 hours. Add the whole beans and heat. Serve or cool and refrigerate.

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Wild Boar Stew (Cinghiale in Umido)

Serves 6

Ingredients

  • 2 ¼ pounds/1 kg wild boar
  • ½ pound/200 g onions
  • ¼ pound/100 g celery
  • Bay leaves, rosemary, juniper berry
  • A half glass of wine
  • Vinegar
  • Extra virgin olive oil
  • Salt, pepper, chili
  • Meat stock
  • 2/3 pound/ 300 g of peeled tomatoes

Directions

Soak the wild boar overnight in water and vinegar with the juniper, bay leaves, celery and rosemary.

Finely chop the onion and celery and sauté in a pan with extra virgin olive oil.

Drain the wild boar and add to the pan and sauté for a few minutes.

Add salt, pepper and chili and sprinkle with wine and let evaporate.

Add the tomato, cover with the meat stock and cook for about one hour and a half.

Wild Boar Sauce Over Pappardelle Pasta

Once the meat is cooked, chop it fine and return it to the sauce. The sauce is traditionally served over wide egg-based pasta, such as Pappardelle.

grossetopork

Arista: Roast Pork

Ingredients

  • 2-3 lb lean pork loin
  • 3 cloves garlic finely chopped
  • Salt and pepper
  • Fresh rosemary finely chopped
  • 1/4 cup of extra-virgin olive oil

Directions

Preheat the oven to 350 degrees F/180 degrees C.

Mix the rosemary, garlic, salt and pepper together and rub the pork loin with this mixture. Make short incisions in six places in the meat (use a knife) and stuff a little of the mixture into each opening.

Tie the meat tightly using kitchen twine.

Put the pork loin into a baking pan with some extra virgin olive oil.

Place in the oven and cook for about 1 1/2 hours turning the meat every so often.

Cut the roast into thin slices and serve it with its pan sauce.

grossetodessert

Frittelle di Riso

Ingredients

  • 2-1/2 cups short grain rice
  • 6 cups milk
  • 4 tablespoons sugar
  • Peel of one lemon (wide strips)
  • 1 ounce liqueur (sherry, brandy, or amaretto)
  • 1 cup flour
  • 1 tablespoon baking flour
  • Pinch of salt
  • 6 eggs, separated
  • Olive oil for frying

Directions

Bring the rice, sugar, lemon peel and milk to a slow boil. The rice is cooked when all the milk is absorbed.

Place the rice in large bowl, add the liqueur, egg yolks, flour, baking powder and salt.

Mix well and let cool. DO NOT REFRIGERATE.

Whip the egg whites until stiff. Fold the whites into the rice mixture.

In a heavy pan, heat 3 inches of oil for frying. Drop teaspoons of dough into the hot oil.

Fry quickly and remove when they are golden. Do not brown. Drain on paper towels and serve sprinkled with granulated sugar.

They are best hot, but can also be served cold or reheated.

grossetomap


september

Apples

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Apple Pecan Pancakes

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Makes about 10 4-inch pancakes

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg
  • 2 tablespoons butter, melted or vegetable oil
  • 1/3 cup buttermilk
  • 1 cup apple cider
  • 1 medium apple, peeled, cored and chopped
  • 1/4 cup chopped pecans
  • Vegetable oil

Directions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.In a small bowl, whisk together the egg, butter or oil and buttermilk. Add the egg mixture to the flour mixture and then add in the cider. Stir until just incorporated and a few lumps remain.

Jovina Cooks Italian

Stir in the apples and pecans. Let the mixture rest while the griddle heats.Heat a large skillet or griddle over medium heat and brush with vegetable oil.

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Pour the batter onto the griddle by 1/4 cupfuls. Cook pancakes until large bubbles begin to appear on the surface, 2 to 3 minutes, then turn carefully and cook until the bottom side is golden brown, about 2 minutes longer.

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Brush the pan with oil as needed.

Note: If you want to keep the first batches of pancakes warm while you cook the others, preheat the oven to 200 degrees F and place cooked pancakes on an ovenproof platter while working with subsequent batches.

Cauliflower

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Pasta with Oven Roasted Cauliflower Sauce

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Ingredients

  • Kosher salt
  • One head of cauliflower, cored and cut into tiny florets
  • 1 pint grape tomatoes, cut in half
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 10 large fresh sage leaves, plus extra for garnish
  • 4 large cloves garlic, minced
  • 4 oz thin slices prosciutto di parma (about 8-9 slices) chopped
  • 1 lb dried cavatappi pasta
  • 1 cup grated Parmigiano-Reggiano

Directions

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Position a rack in the lower third of the oven and heat the oven to 425°F.

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Pour the  olive oil onto a rimmed baking sheet and add the garlic, 1 teaspoon salt and 1 teaspoon pepper and mix well.Add the cauliflower florets, grape tomato halves and the chopped prosciutto.

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Mix well with a large spatula and spread out in a single layer. Roast, stirring once, for 20 minutes. Add the chopped sage and continue to roast for 10 minutes more.

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Bring a large pot of salted water to a boil.

Boil the pasta until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water.

Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture and enough pasta water to moisten. Heat the mixture and then add the cheese.

Pour onto a pasta serving platter and garnish with additional sage leaves for serving.

Cabbage

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Apple and Horseradish-Glazed Salmon with Braised Cabbage

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Add some baked sweet potatoes to the complete this dinner.

Ingredients

  • 1/3 cup apple jelly
  • 1 tablespoon finely chopped fresh chives
  • 2 tablespoons prepared horseradish
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon kosher salt, divided
  • 4 (6-ounce) salmon fillets (about 1 inch thick), skinned
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil

Directions

Preheat oven to 350°F.

Combine apple jelly, chives, horseradish, vinegar and 1/4 teaspoon salt, stirring well with a whisk.

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Sprinkle salmon with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick ovenproof skillet over medium heat. Add salmon skin side up, and cook 3 minutes.

Turn salmon over; brush with half of the apple mixture. Bake for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture and serve.

Braised Cabbage

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Ingredients

  • 2 tablespoons butter
  • ½ head green cabbage, cut into ½ inch thick slices
  • 2 leeks
  • Juice of ½ lemon
  • 1/2 teaspoon salt
  • 1/3 cup heavy cream
  • Garnish with grated Grana Padano or Parmesan cheese

Directions

In a skillet, over medium, heat the butter and when melted, add the leeks and cabbage.

Stir and let the leeks and cabbage wilt and soften. Add the salt and lemon juice; then stir in the cream. Reduce heat to low and let the cabbage braise for about five minutes.

Remove from the heat and pour into a serving dish. Grate some cheese over the cabbage before serving.

Tomatoes

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Homemade Pizza with Tomatoes and Ricotta Cheese

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Ingredients

  • 1 pound pizza dough, at room temperature
  • Olive oil
  • 1 1/2 cups ricotta cheese
  • 8 large vine ripe tomato slices, 1/4-inch thick, each cut in half
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • ¼ cup torn fresh basil

Directions

Place the tomato slices on paper towels for about 30 minutes to reduce their moisture.

Adjust the oven rack to the bottom position; preheat to 450°F.

Coat a pizza pan with olive oil and press the dough with your fingers to the edges of the pan

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Brush the dough with olive oil and spread the ricotta over the dough, leaving a 1/2-inch border. Place the tomato slices evenly on top of the ricotta and sprinkle with garlic, salt and pepper.

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Bake the pizza on the lower shelf of the oven until the tomatoes have softened and the cheese begins to brown around the edges, about 15 minutes.

Remove the pizza from the oven, sprinkle with basil leaves and mozzarella cheese. Drizzle with oil and return the pizza to the oven for 5 minutes more. Let set 5 minutes before slicing.

French Beans

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Green Beans with Shallots and Almonds

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French beans are smaller and younger than common green beans and have a softer pod.

Serves 6 to 8

Ingredients

  • Salt and pepper to taste
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup chopped shallots
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 2/3 cup blanched almond slivers, toasted
  • 1 lemon, quartered

Directions

Bring a large pot of lightly salted water to a boil. Add green beans and cook until just tender, about 4 minutes. Drain and transfer to a serving bowl.

Heat the oil in the same pot over medium heat. Add shallots and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes.

Add shallots to the green beans in the serving bowl, along with the parsley, oregano, salt and pepper. Mix well. Add the toasted almonds and toss gently.

Garnish with lemon quarters and serve.


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This has always been my family’s favorite meal. This is the most asked for menu for birthdays and special occasions, after homemade pizza.

Antipasto Platter and Italian Bread

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bread

Ingredients

  • Stuffed Peppers
  • Roasted Tomatoes
  • Prosciutto
  • Salami
  • Olives
  • Cheese

Spaghetti and Meatballs

  • 1 lb to 2 lbs spaghetti (depending on how many you are serving)
  • Parmesan cheese, grated

For the Sauce

  • 3 tablespoon olive oil
  • 1 medium sweet onion, finely chopped
  • 4 garlic cloves, minced
  • 53 oz (1500 g) imported chopped Italian tomatoes (Preferably without salt or sugar added)
  • 6 oz can (170 g) tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (chili)
  • 1/2 cup chopped parsley
  • 1 teaspoon kosher salt  
  • ½ teaspoon black pepper
  • 3 or 4 basil leaves

For the Meatballs

  • 2 lbs lean ground beef
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 slices sandwich bread, crusts removed
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped parsley
  • 1/4 cup grated Parmesan cheese

Directions

To make the sauce:

Heat the oil in a large saucepan or Dutch oven. Add the onion and garlic and saute until the onion is soft. Add the tomato paste and fill the empty can with water and add it to the pot.

Stir well and cook the paste a minute or two. Add the chopped tomatoes and the remaining ingredients. Bring the sauce to a boil, lower the heat to low.

Place the lid on the pot but leave it ajar and cook the sauce until thick, about 2 hours. When the meatballs are browned, add them to the sauce after it has been cooking for 1 ½ hours.

Stir the meatballs carefully so they do not break.

To make the meatballs:

meatballs

Combine the bread cubes with the milk in a mixing bowl and set aside.

Heat the oil in a small skillet and add the onion and garlic.Cook until the onion is soft. Remove the pan from the heat and cool the onion to room temperature.

In a large  mixing bowl combine the beef with the cooled onion, the bread and the soaking liquid with the rest of the ingredients. Mix well and form the mixture into 12 meatballs.

Preheat the oven to 350 degrees F and cover a rimmed baking sheet with foil. Place the meatballs on the baking sheet and bake the meatballs until brown all over, about 20 minutes

Italian Mixed Green Salad

  • Mixed baby lettuces
  • Cucumber, peeled and sliced
  • Red onion, sliced
  • Italian vinaigrette

Italian Ricotta Cheesecake

IMG_0008

This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese and my children love it. They always ask for it.Serves 8-10.

Ingredients

  • Soft butter for the pan
  • ½ cup crushed Amaretti Cookies
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 2 pounds ricotta cheese, drained
  • 1 teaspoon orange zest
  • 6 eggs, at room temperature
  • 1 tablespoon  amaretto liqueur
  • 1/4 teaspoon salt

Directions

Preheat the oven to 325 degrees F. Set an oven rack in the middle of the oven.

Butter a 9 inch springform pan. Sprinkle the pan with amaretti cookie crumbles to cover the bottom and sides of the pan.

IMG_0001

Place the pan on a rimmed baking sheet.

In a large bowl of an electric mixer, combine the ricotta, orange zest and sugar. Mix to combine. Beat in the flour.

Add eggs, 1 at a time, and beat until incorporated. Add the amaretto liqueur and salt.

IMG_0002

Pour batter into the prepared pan. Bake in the center of the oven for about 75 minutes, until a light golden color. Make sure the center is firm and the point of a sharp knife inserted in the center comes out clean.

Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, overnight or at least for 2 hours. Remove the sides of the pan and serve with fresh fruit on the side.

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