With company coming for the holidays, I like to make some traditional Italian dishes. My children always ask for Italian and have ever since they were little. A favorite is ravioli and homemade ravioli is so delicious. Store-bought doesn’t compare. Since I am making it, I thought I would share the “how to” with you.
How To Make Homemade Ravioli
Combine 2 1/4 cups all-purpose flour, 3 large eggs, beaten, 1 tablespoon water, 1 tablespoon olive oil and 1/4 teaspoon salt in a food processor. Process until the dough comes together; shape into a ball.
Place dough on a lightly floured surface; flatten slightly. Cut dough into 4 pieces. Wrap 3 dough pieces in plastic wrap; set aside.
Knead dough with a pasta machine. Set the rollers of the pasta machine at the widest setting (position 1). Feed one unwrapped dough piece through the flat rollers by turning the handle. (Dough may crumble slightly at first but will hold together after two to three rollings.)
Lightly flour the dough strip; fold strip into thirds. Feed through rollers again. Continue this process 5-6 times more, until the dough is smooth and elastic.
Roll the dough out with the machine keeping the sheets as wide as the pasta maker roller. Reduce the setting to position 3. Feed the dough strip through the rollers. Without folding strip into thirds, repeat on positions 5 and 6.
Place the rolled out dough on a floured kitchen towel. Repeat kneading and rolling with the reserved dough pieces.
Ravioli Filling
1 cup ricotta cheese, well-drained
6 ounces shredded mozzarella
1 cup fresh herbs (basil, parsley, thyme, marjoram), chopped
1 egg
Salt and pepper, to taste
Directions
In a mixing bowl, thoroughly combine all the filling ingredients. Chill in the refrigerator to firm up the filling.
To Shape Ravioli
In a small bowl, combine 1 egg and 1 tablespoon water; set aside.
Place the rolled dough on a cutting board and brush strips lightly with the egg mixture.
Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough.
Lay a second strip of dough, brushed side down, over the first.
Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together.
Cut into squares or rounds. Place cut out ravioli on cookie sheets sprinkled with semolina flour.
I usually cook some and freeze the rest for a quick dinner at a later date.
To Cook Ravioli
Bring a large amount of salted water to boiling in a large pot. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 to 4 minutes or until tender. They will float to the top of the water when cooked. Using a slotted spoon, transfer ravioli to a serving dish and add the sauce and grated Parmesan cheese.
Braciole
Ingredients
6-8 thin slices top-round or sirloin steak
Extra-virgin olive
Kitchen string
Pasta Sauce, recipe below
Filling
2 large cloves garlic, grated
1/4 cup finely minced onion
1 cup breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon dried Italian seasoning
Directions
In a medium mixing bowl combine the filling ingredients.
Between pieces of plastic wrap, pound the meat thin, scaloppine style.
Lay the meat slices out side by side on a clean workspace. Divide the filling equally on the meat slices, leaving a 1/4-inch border.
Drizzle with olive oil and roll each piece up jelly roll style. Tie each piece in three places with the string.
Brown in olive oil and add to the sauce.
Cover the pan, reduce the heat so that the sauce just simmers, and cook the braciole in the sauce, stirring occasionally, for about 2 hours or until the meat is very tender.
Pasta Sauce
Makes about 2 quarts of sauce.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 (26-ounce) Italian chopped tomatoes (I use Pomi brand tomatoes)
1 (6 oz) can tomato paste
1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh basil leaves
Directions
In a large saucepan or Dutch oven, heat the olive oil over medium heat and add the onion and cook until softened, about 5 minutes.
Add the garlic and cook 1 minute. Add the tomato paste and cook for about 2 minutes.
Add the tomatoes, oregano, salt, and crushed red pepper, reduce the heat to a simmer, and place the cover on the pan but leave it ajar so the sauce can reduce.
Cook for 2-3 hours until reduced and thickened and then add meatballs, sausage or braciole. Cook for 30 minutes more.
Add the basil at the end of the cooking time.
Just about every cuisine in the world has a cabbage roll dish. Meat fillings are traditional in Europe where beef, lamb or pork are used and seasoned with garlic, onion and spices. Grains, such as, rice and barley, eggs, mushrooms and vegetables are often included. Pickled cabbage leaves are used for wrapping, particularly in Southeastern Europe. In Asia, seafood, tofu and shiitake mushrooms may also be used. Chinese cabbage is often used as a wrapping.
Cabbage rolls are a favorite in Polish cuisine and are called, gołąbki, which literally means “little pigeons.” My mother-in-law was of Polish heritage and liked to make this dish in the traditional way. I have tried many recipes for cabbage rolls but they have not always been to my liking. This recipe comes about with my adjusting and readjusting the ingredients until I got to this version. Now, my husband and I really like this dish. Hope you do, also.
Stuffed Cabbage
Ingredients
1 large head of cabbage
Braising Sauce
2 garlic cloves, minced
Half a sweet onion, finely chopped
1 tablespoon unsalted butter
1 bay leaf
1/4 teaspoon crushed red pepper (chili) flakes
One 26 – 28 ounce container chopped Italian tomatoes
2 tablespoons (packed) brown sugar
1 tablespoon red wine vinegar
Kosher salt, freshly ground pepper
Meat Filling
1 garlic clove, minced
Half a sweet onion, finely chopped
1 celery stalk, finely chopped
1 medium carrot, finely chopped
1/2 cup chopped parsley leaves
1 pound lean ground beef or turkey
1 large egg, beaten to blend
½ cup dried breadcrumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon Hungarian paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
For the cabbage:
With a sharp knife remove some of the core and gently remove eight large leaves from the head. You may have to cut away some of the core in stages to remove the leaves without tearing them.
Reserve remaining cabbage for another use.
Fill a large pot with water and bring to a boil. Place the cabbage leaves in the boiling water and cook until pliable, about 5 minutes. Drain and place on a kitchen towel.
Using a paring knife, cut a narrow V-shape into the base of each leaf on either side of the rib in order to remove the thickest part of rib (this will make the leaves easier to roll).
For the sauce
Melt the butter in a large Dutch oven over medium heat. Add the garlic, onion and bay leaf and cook, stirring often, until the onion is tender, about 5 minutes.
Add the red pepper, tomatoes, brown sugar and vinegar; season generously with salt and black pepper.
Reduce heat and cook, uncovered and stirring occasionally, until the sauce is thickened slightly, about 30 minutes. Remove the bay leaf and set aside.
For the meat filling
In a large bowl combine all the filling ingredients and season with black pepper. Mix gently with clean hands until incorporated; set filling aside.
To assemble the cabbage rolls:
Preheat the oven to 350°F.
Divide the meat filling into 8 equal portions.
Shape the filling into a log about 3″ long and 1″ wide. Starting at the base where you cut the V, place a portion of the filling meat and fold in the sides.
Roll like a burrito into a tight cylinder. Repeat until you’ve rolled the cabbage leaves.
Oil a 13 x 9″ baking pan. Place the cabbage rolls in the baking dish in rows side-by-side.
Top with the braising sauce; Cover with foil and bake the rolls until tender, about, 1½ hours.
Set aside the dish, covered, to rest while you cook the asparagus.
Creamy Mashed Potatoes
This recipe is easily multiplied (each pound of uncooked potatoes yields about 2 cups mashed potatoes).
Ingredients
1 pound Yukon Gold or russet potatoes
Cold water, for cooking, enough to cover plus 1-inch
1 teaspoon salt
6 tablespoons cream
3 tablespoons butter
Salt to taste
Directions
Scrub the potatoes well and peel them. Cut potatoes into 1 inch pieces place the potatoes in a large pot. Cover with cold water, then stir in the salt.
Cover and bring to a boil on high, then reduce the heat to maintain a low boil until the potatoes are tender and a knife moves easily through the center, about 20 minutes. Drain the potatoes.
In a small pan, gently melt the butter, cream and salt to taste and mix together, keep warm.
Return the drained potatoes to the cooking pot, turn the heat to medium and let the excess water cook off for a minute or two, shaking the pan occasionally.
Mash the potatoes until smooth. With a spatula, slowly turn the hot cream-butter-salt mixture into the potatoes. Taste and adjust the seasonings. Serve immediately.
Note: the potatoes can be prepared earlier and reheated in a casserole dish in the oven along with other dishes you are cooking.
Oven Roasted Asparagus
Serves 4
Ingredients
2 tablespoons olive oil
1 bunch asparagus
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon black pepper
¼ cup Panko breadcrumbs
Directions
Preheat oven to 425 degrees F.
Break off the woody bottoms of the asparagus and wash in cold water.
Arrange trimmed asparagus in 13 X 9 inch dish and drizzle with the oil. Sprinkle with salt, pepper and lemon zest.
Top with breadcrumbs and bake for 20 minutes.
Cosenza is a province in the Calabria region of Italy. The province, one of the very few in Italy with coastlines along two different seas, includes the beautiful Sila mountains with their 3 lakes, Cecita-Mucone, Arvo and Ampollino and the Pollino National Park, founded in 1993.
Cosenza’s roots go back to early man. The province was conquered by the Normans, Saracens, Byzantines and the Spanish. The rich history is reflected in their architecture and their culture. Roman ruins, ancient castles, Norman towers and festivals, like the Montalto Uffugo’s Saracen Festival, mesh the past with the present.
Heinrich Leutemann (1824-1904) “The burial of Alaric in the bed of the Busentinus”
An ancient legend exists in the province dating back to 410 AD about King Alaric, King of the conquering Visigoths. The legend states that once the King conquered Rome, he headed south, conquering and collecting treasures. Once he reached where the Crati river and the Bucenta river met, he died suddenly. These rivers meet in the heart of Cosenza. It is said that his soldiers, along with the help of slaves, buried the King under the river, along with his horse and the treasures, by redirecting the river long enough to build the tomb. His troops then killed all the slaves so no one would know where the treasure was buried.
Cosenza
In the centuries after the fall of the Western Roman Empire, several towns in the Cosenza province refused to acknowledge the new government of the Visigoths. Instead, they built strong city walls and small garrisons to hold out for centuries as semi-independent enclaves until the invasion of the Germanic Lombards in the 560s. In 1500, in spite of resistance, Cosenza was occupied by the Spanish army. In 1707 the Austrians succeeded the Spanish in the Kingdom of Naples, followed by occupation by the Bourbons. From 1806 to 1815, Cosenza fought hard against French domination. In 1860, Calabria became part of the new Kingdom of Italy.
The province contains the Cosentian Academy, the second academy of philosophical and literary studies to be founded in the Kingdom of Naples (1511) and one of the oldest in Europe. To this day, the area remains a cultural hub with several museums, theaters, libraries and the University of Calabria.
The cuisine has been greatly influenced by past conquerors. The Arabs brought oranges, lemons, raisins, artichokes and eggplant and the Cistercian monks introduced new agricultural practices and dairy products.
Tomatoes are sun-dried, octopi are pickled, anchovies salted and peppers and eggplant are packed into jars of oil and vinegar.
Soft sausage nduja, chili peppers, tomato, cheese
The chili pepper is popular here and is crushed in oil and placed on the table with every meal to sprinkle over your food. The chili was once considered to be a cure for malaria which probably accounts for its extensive use in this region.
The cuisine is a balance between meat-based dishes (pork, lamb, goat), vegetables (especially eggplant) and fish. Pasta (as in Central Italy and the rest of Southern Italy) is also very important.
Some specialties include Caciocavallo Cheese, Cipolla rossa di Tropea (red onion), Frìttuli and Curcùci (fried pork), Liquorice, Lagane e Cicciari (a pasta dish with chickpeas), Pecorino Crotonese (Sheep’s milk cheese) and Pignolata (a soft pastry covered in chocolate and lemon flavored icing).
Recipes To Make From Cosenza
Pickled Eggplant
Serve with Calabrian Bread
Ingredients
2 large eggplants, peeled and cut into slices
1/8 cup of salt
2 roasted oil-packed Calabrian chilies, sliced
3 cloves of garlic, finely chopped
1/4 cup fresh oregano, minced or 1 teaspoon dried
3 tablespoons of white vinegar
1/4 cup of extra virgin olive oil
Fresh ground black pepper to taste
Directions
Salt the cut eggplant and let it set for 1 hour.
Rinse the eggplant thoroughly under cold water.
In a large pot of boiling water, cook the eggplant for 4 to 5 minutes until tender.
Lay the slices out on a towel to dry.
In a medium size bowl whisk together the olive oil, vinegar, chili peppers, garlic, oregano and pepper.
Place one layer of the eggplant on a plate and drizzle some of the oil mixture on top.
Place another layer on top and repeat until all the eggplant is used up.
Refrigerate for 4 to 6 hour and serve chilled.
Pane Calabrese
Ingredients
1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons yeast
1 1/4 cups warm water
3 cups unbleached all-purpose flour
2 teaspoons sugar
1 teaspoon salt
Olive oil
Cornmeal
1 egg yolk
1 tablespoon water
Directions
In a small bowl, dissolve the yeast with a quarter cup of the lukewarm water. Pour into a large bowl.
Mix in the flour, sugar, salt, and remaining lukewarm water and mix in until a dough starts to form. If too sticky, add a bit more flour.
Turn out onto a flat surface and knead for 6-8 minutes or until smooth and elastic.
Put the dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from drafts, until doubled in size, about 2 hours.
Preheat oven to 425°F.
Turn the dough out onto a floured surface, divide in half and shape into 2 oblong loaves about a foot long each. The bread can also be shaped into a ring.
Put the loaves on cookie sheets sprinkled with cornmeal. Cover and let rise again for 40 minutes. Loaves will double in width.
In a small dish, beat the egg yolk with 1 tablespoon of water. Make 3 slits in the top of the risen bread, a quarter of an inch deep. Brush with the egg wash and put the cookie sheets in the oven.
Bake for 10 minutes at 425°F Then lower the heat to 400 degrees F and bake for an additional 30-35 minutes, until golden and baked through.
Lagane E Cicciari
Lagane is a flat, wide, fettuccine-like fresh pasta
Ingredients
2 cups all-purpose flour
Dash of salt
1/2 cup of water
Directions
Add the salt to the flour and mix well.
Slowly add the water and knead the dough for about 10 minutes.
Form the dough into a ball, cover it loosely with plastic wrap and let it rest for at least 30 minutes.
Roll the dough on a floured surface, using a rolling-pin to form a circle about 1/4 inch thick.
Continue to roll and thin the pasta. (Cutting the circle in half will make it easier to handle.)
Roll the dough to form a long log
With a sharp knife, cut the roll into 1/4 inch strips.
Unroll the strips and lay them on a clean, flat surface.
Cook as directed below.
Chickpea Sauce
Ingredients
2 large garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
2 tablespoons fresh rosemary leaves, coarsely chopped
One 15 ounce can chickpeas, undrained
One 14 oz can chopped Italian tomatoes, undrained
8 ounces lagane (recipe above) or broken lasagna noodles
Directions
In a small saucepan, combine the garlic, oil, red pepper flakes and rosemary.
Over low heat, cook the garlic until it begins to brown.
Add the chickpeas with all of their liquid and the tomatoes.
Simmer gently, uncovered, for 5 minutes.
Boil the pasta in at least 3 quarts of water with 1 heaping tablespoon of salt for 2-3 minutes if fresh pasta or longer for dried.
Just before the pasta is done, remove about half the chickpeas to a bowl and mash them with a potato masher or with an immersion blender. Return the mashed chickpeas to the sauce
When the pasta is done. Reserve 1 cup of the pasta cooking water and then drain the pasta.
Combine the pasta with the chickpea sauce in a large serving bowl. Toss well. Add a little of the reserved pasta cooking water if the pasta is too dry. (It should not be soupy, however.)
Serve very hot with either olio santo (hot pepper oil) or extra-virgin olive oil to drizzle over the top.
Galletto alla Diavola (Devil’s Chicken)
Ingredients
1 whole chicken, cut up
2 eggs, beaten
Salt and pepper to taste
1 tablespoon mustard
Olive oil
Breadcrumbs
1 carrot, minced
1 red onion, minced
1 3/4 oz uncooked ham (capocollo), finely chopped
1 cup white wine
1 cup dry Marsala wine
Directions
Preheat the oven to 325 degrees F.
Mix the eggs with the salt and pepper and mustard.
Dip each chicken piece into the egg mixture, then coat with breadcrumbs.
Grease a baking dish with a little olive oil and then add the chicken pieces.
Pour a little bit of olive oil over the chicken pieces and bake for 30 minutes, or until the internal temperature of the thickest piece reaches 165 degrees.
In a skillet cook the carrot in oil with the onion and ham.
Season with salt and pepper, then add the white wine and Marsala.
Reduce the heat and let simmer until thickened.
Let the chicken rest for a few minutes, then pour the sauce over and serve.
Often overshadowed by its proximity to Naples and by the beauty of the Amalfi coast, Salerno is often overlooked. The province has a Mediterranean climate, with a hot and relatively dry summer (30 °C (86 °F) in August) and a rainy fall and winter (8 °C (46 °F) in January). The strong winds that come from the mountains toward the Gulf of Salerno make the area very windy but also one of the sunniest areas in Italy.
The province is one of the largest in Italy and the Port of Salerno is one of the most active on the Tyrrhenian Sea. It handles about 10 million tons of cargo per year.
Today, Salerno is an important cultural center and is divided into three zones: the medieval sector, the 19th century sector and the more densely populated post-war area, with its numerous apartment complexes.
Salerno is located at the geographical center of a triangle nicknamed the “Tourist Triangle of the 3 P” (namely a triangle touching the corners of the towns of Pompei, Paestum and Positano). The characteristics of this area make Salerno attractive to tourists.
Some of these sites include:
- Lungomare Trieste (Trieste Seafront Promenade). This promenade was created from the sea during the 1950s and it is one of the best in Italy, similar to those in the French Riviera.
- Castello di Arechi is a massive castle created by Arechis II during the Roman-Byzantine era.. Today, it houses rooms for exhibitions and meetings. The Castle offers a spectacular view of the city and the Gulf of Salerno.
- Centro storico di Salerno. The “Historical Downtown of Salerno” is believed to be one of the best maintained in the Italian peninsula. Its Merchant Street is one of the main shopping streets in the city.
- Giardino della Minerva, “Minerva’s Garden,” was the first European “orto botanico” (botanical garden).
Salerno’s cuisine is rich in vegetables, legumes, olive oil, cheese and fish which are the foundation of the Mediterranean diet. The star of Salerno’s cuisine is without any doubt the Campana DOP Buffalo Mozzarella and their San Marzano Tomatoes that are exported around the world. Some other culinary specialties include the White Fig, the Giffoni Hazelnut and the Amalfi Coast Lemon.
Fruity Tomato Sauce (Pummarola) Salerno Style
Makes approximately 2 cups, enough for 1 pound of pasta
Ingredients
- 2½ cups (28 ounces) canned, peeled plum tomatoes in juice. (D.O.P San Marzanos are preferred.)
- 4 tablespoons high quality extra virgin olive oil, or more, to taste
- 2 large cloves garlic, crushed
- 1 small red or yellow onion, minced
- 1 medium celery stalk, including leaves, minced
- 1 small carrot minced
- 2 tablespoons fresh flat-leaf parsley, minced
- 2 tablespoons tomato paste
- Small handful of chopped fresh basil
- Scant ½ teaspoon salt, or to taste
- Freshly milled black or white pepper
Directions
Drain the tomatoes in a colander, reserving their juice; chop and set aside.
In a large saucepan over medium-low heat, warm 3 tablespoons of the olive oil. Stir in the garlic, onion, celery, carrot, parsley and sauté the vegetables until they are completely soft, about 12 minutes.
Add the tomato paste and stir until it’s coppery-colored, about 3 minutes. Then add the tomatoes and their juice, cover partially and simmer, stirring occasionally and gently, until thickened about 45 minutes.
Stir in the basil and season to taste with salt and pepper. Remove from the heat and blend in the remaining 1 tablespoon olive oil, or more to taste.
Note:
If a smooth sauce is desired, take the pan off the stove and allow it to cool somewhat. Position a food mill over a clean saucepan and pass the sauce through it, being sure to press out as much of the pulp as possible. Place over medium heat just long enough to heat through, about 3 minutes. Remove from the heat and stir in the remaining tablespoon olive oil.
The sauce can be made 4 to 5 days in advance and stored tightly covered in the refrigerator, or it can be frozen for up to 3 months. Whether storing it in the refrigerator or the freezer, leave out the remaining 1 tablespoon olive oil. Stir it into the sauce after reheating.
Linguine or Spaghetti with Anchovies
Serves 4
Ingredients
- 400g linguine or spaghetti
- Salt and pepper
- 12 tablespoons olive oil
- 60g pitted black olives, chopped
- 2 small red chilies, finely chopped
- 1 tablespoon salted capers, rinsed
- 6 anchovy fillets
- 60g fresh breadcrumbs
Directions
Add the linguine to a large pan of boiling salted water and boil until al dente.
Heat half of the olive oil in a pan, add the olives, chilies, capers and anchovies and heat, stirring to dissolve the anchovies.
Drain the pasta as soon as it is ready and toss with the sauce.
At the same time, heat the rest of the olive oil in a large non-stick pan and fry the breadcrumbs until slightly brown.
Mix the dressed pasta into the breadcrumbs.
Fry for a few minutes, until a crust forms underneath. Invert onto a warm plate, so the crushed side is on top.
Cut into portions with a knife and serve.
Saddle of Pork with Milk and Giffoni Hazelnut
Ingredients
- 1 kg saddle of pork
- ½ liter of warm milk
- 1 cup white wine
- 100 gr of chopped hazelnuts
- 1 tablespoon of potato starch
- Sage and rosemary
- ½ cup chopped onion
- Olive oil and salt as needed
Directions
Brown the onion with some sage and rosemary in warm olive oil. Add the pork and brown on all sides; add the wine and let the pork steam in it for a few minutes.
Then add the warm milk and let it cook for 20 minutes. Turn off the heat and add the potato starch, stirring until thickened; then mix in the hazelnuts. Let the meat cool.
Slice the pork and place it into a baking dish. Pour the sauce over the meat and warm it into preheated moderate oven for 5 minutes. Serve it warm with mashed potatoes as a side dish.
Lemon Gelato
Ingredients
- 200 ml (7 fl oz/ 7/8 cup) lemon juice
- 350 ml (generous 12 1/4 fl oz/ 1 1/2 cups) milk
- 150 ml (5 1/4 fl oz/ 3/4 cup) single cream
- 170 g (6 oz/ 7/8 cup) sugar
Directions
Bring the milk almost to a boil, then add the sugar and, off the heat, stir it until it dissolves.
Pour in the cream and lemon juice. Place the pan in a bowl of ice and, when the mixture is cold, transfer it to the ice cream maker. Follow directions for your ice cream maker.
Pour into a freezer container and freeze overnight. Serve with a sprig of fresh mint.
Rome covers almost one-third of the Lazio region and is the capital of Italy. Rome’s history spans more than two and a half thousand years. While Roman mythology dates the founding of Rome around 753 BC, the area has been inhabited for much longer according to historians, making it one of the oldest continuously occupied sites in Europe.
Rome covers almost one-third of the Lazio region and is the capital of Italy. Rome’s history spans more than two and a half thousand years. While Roman mythology dates the founding of Rome around 753 BC, however, the area has been inhabited for much longer, making it one of the oldest continuously occupied sites in Europe.
After the fall of the Western Empire, which marked the beginning of the Middle Ages, Rome gradually came under the political control of the Papacy and continued under their rule until 1870.
Rome was a major world center of the Renaissance, second only to Florence, and was profoundly affected by the movement. A masterpiece of Renaissance architecture in Rome is the Piazza del Campidoglio by Michelangelo. During this period, the great aristocratic families of Rome used to build opulent dwellings like the Palazzo del Quirinale (now seat of the President of the Italian Republic), the Palazzo Venezia, the Palazzo Farnese, the Palazzo Barberini, the Palazzo Chigi (now seat of the Italian Prime Minister), the Palazzo Spada, the Palazzo della Cancelleria, and the Villa Farnesina.
Many of the famous city’s squares – some huge, majestic and often adorned with obelisks, got their present design during the Renaissance and Baroque. The principal ones are Piazza Navona, Piazza di Spagna, Campo de’ Fiori, Piazza Venezia, Piazza Farnese, Piazza della Rotonda and Piazza della Minerva. One of the most best examples of Baroque art is the Fontana di Trevi by Nicola Salvi. Other notable 17th-century baroque palaces are the Palazzo Madama, now the seat of the Italian Senate and the Palazzo Montecitorio, now the seat of the Chamber of Deputies of Italy.
Public parks and nature reserves cover a large area in Rome, and the city has one of the largest areas of green space among European capitals. The most notable part of this green space is represented by the large number of villas and landscaped gardens created by the Italian aristocracy. While most of the parks surrounding the villas were destroyed during the building boom of the late 19th century, some of them remain. The most notable of these are the Villa Borghese, Villa Ada, and Villa Doria Pamphili. In the area of Trastevere the Orto Botanico (Botanical Garden) is a cool and shady green space. The old Roman hippodrome (Circus Maximus) is another large green space: it has few trees, but is overlooked by the Palatine and the Rose Garden (‘roseto comunale’). The Villa Borghese garden is the best known large green space in Rome, with famous art galleries among its shaded walks. Overlooking Piazza del Popolo and the Spanish Steps are the gardens of Pincio and Villa Medici.
Rome is a city famous for its numerous fountains, built in all different styles, from Classical and Medieval, to Baroque and Neoclassical. The city has had fountains for more than two thousand years, and they have provided drinking water in the past.
Rome has an extensive amount of ancient catacombs, or underground burial places under or near the city, of which there are at least forty, some discovered only in recent decades.
Experience Rome via this entertaining video from Travel & Leisure: ROMA
Much of Rome’s cuisine comes from traditions that were based on poverty: people ate what they could get their hands on, the stuff the wealthy considered inedible and tossed away. In fact, many of the foods Romans today consider “Roman” are in fact based on old Jewish Roman cuisine.
Artichokes – are thistles and were not considered a very edible plant long ago. Ox-tail stew – is the leftover from a larger, meatier animal. Zucchini flowers – are the part of the vegetable you threw away. Today, you find zucchini flowers everywhere in Roman cuisine, and it’s considered a delicacy: pizza topped with zucchini flowers, stuffed zucchini flowers and spaghetti and clams with zucchini flowers are some classic examples of typical Roman foods.
The quinto quarto refers to all the parts of an animal that are not considered “meat”: tripe, intestines, brains etc. This is also called “offal” and for those who love it, know where to get the best of it in Rome.
Fried appetizers are popular and include stuffed zucchini flowers (fiori di zucca), stuffed fried olives (olive ascolane), potato croquettes, other fried vegetables and battered and fried salted cod (baccalà.)
Bruschetta, topped with either tomatoes and a drizzle of olive oil, with some garlic or basil, or topped with a spread, such as artichokes, olives or truffles.
Pasta in Rome is typically long, such as spaghetti, fettucine, tagliatelle or tagliolini; or short dried pasta such as farfalle (little bow ties), rigatoni or penne. Typical Roman pastas are amatriciana, cacio e pepe, gricia and carbonara.
Soups (minestre), often of legumes and grains. For example “zuppa di farro” is a vegetarian soup made with spelt, a thick chewy grain. Another classic is “minestra di ceci e vongole”, which is a soup of chickpeas and clams (other shellfish are used as well.)
Meat dishes in Rome are mostly beef, pork and lamb. But especially beef. One classic Rome dish is beef straccetti, which are thin strips of beef, slowly cooked in their own juices, and then served alone on a plate, served with parmesan cheese, arugula (rocket) or artichokes. You will also typically find beef served as a simple grilled steak, or as a “tagliata”, which means, a steak that gets sliced just as it comes off the grill.
A classic Roman meat dish is lamb “scottaditto”, which means, lamb chops served so hot and crispy, they burn your fingers.
There is a lot of pork in Roman cuisine and, very often, in pasta sauces such as amatriciana, gricia and carbonara. Two very common pork dishes in Rome are “porchetta”, a baby pig stuffed with herbs and slowly cooked; and “maialino”, which is very tender, slowly baked baby pig.
Stracciatella (Egg Drop Soup)
Ingredients
- 1.5 quarts chicken broth
- 3 eggs
- 3 tablespoons grated parmigiano-reggiano cheese, plus more for garnish
- 3 tablespoons breadcrumbs
- Nutmeg
Directions
Heat the broth to boiling and set aside 3 tablespoons of the hot broth in a mixing bowl.
Beat 3 eggs in a separate bowl. Add the grated cheese and the bread crumbs.
Add the reserved 3 tablespoons of broth and beat until creamy.
Return the broth to boiling.
Pour the egg mixture into the boiling broth. Whisk vigorously with a fork to break up the egg into small strips.
Cook for about 3 more minutes, stirring continuously.
Remove the pot from the heat and immediately pour into serving bowls. Sprinkle with more parmesan and freshly grated nutmeg.
Beef Tagliata Salad
2 servings
Ingredients
- 1 tender steak, such as rib-eye or T-bone
- Sea Salt & freshly ground black pepper
- 2 handfuls arugula
- Small block of Parmigiano Reggiano
- Extra virgin olive oil
- Lemon cut in half
Directions
Lightly season the beef with salt and then place on the grill and cook for five minutes on each side, Remove the steak to a plate and allow it to rest for another five minutes.
Once rested slice the meat diagonally with a sharp knife into thin slices, drizzle a little olive oil over the meat and sprinkle with sea salt.
Arrange the beef between two plates. Place the arugula into a bowl and dress with a little olive oil and season with salt and pepper. Scatter the leaves around and over the beef.
Shave the Parmesan into thin strips and sprinkle over the beef. Drizzle with olive oil and serve with a half lemon.
Bucatini all’amatriciana
Ingredients
- 8 oz. bucatini or spaghetti pasta
- 1 tablespoon olive oil
- 100 g or 3.5 oz. guanciale or pancetta (about ¾ cup diced)
- 100 g grated pecorino romano (about ½ cup)
- 1 yellow onion, diced
- One 14 oz. can Italian plum tomatoes
- ½ tsp. hot pepper flakes, or more to taste
Directions
Place a large pot of water on the stove to boil. Put in a small handful of large-grain salt.
Dice the guanciale into medium cubes, about 1/2 inch.
Saute the guanciale and hot pepper in the olive oil in a pan over medium heat. As soon as the fat becomes translucent, remove the meat and place on a paper towel to drain.
Add onions to the rendered fat and saute, stirring constantly, until translucent.
Add the tomatoes and the guanciale. Simmer on low heat about 5 minutes.
When the salted water comes to a boil, add the pasta. Cook the pasta 1 minute less than the package states.
Drain the pasta and add it to the pan with the sauce. Toss in the sauce and add the pecorino romano, stirring constantly so that the melted cheese coats the pasta.
Remove from heat and serve immediately with additional grated pecorino for sprinkling on top.
Roman-Style Braised Oxtail
Serves 4
Ingredients
- 1 tablespoon olive oil
- 2 pounds oxtail, cut into 2-inch sections
- 1 tablespoon salt
- 1 small onion, roughly chopped
- 1/2 carrot, diced
- 2 celery stalks, roughly chopped
- 4 cloves garlic, peeled and halved
- 1/2 cup red wine
- 28 ounces Italian tomatoes, peeled and chopped
- About 3 cups beef stock
- 1 teaspoon freshly ground black pepper
- 4 cloves
Directions
In a heavy-bottom saucepot, heat the olive oil.
Season the oxtail pieces with salt, browning each side of the pieces. Remove; set aside.
Add the onions and a pinch of salt to the pan. Sweat the onions until they are translucent, about 5 minutes.
Add the carrots, cooking until tender, about 5 minutes. Add the celery and garlic. Cook 3 minutes more.
Add the oxtail pieces back to the pot. Deglaze with the wine over high heat, cooking about 2 minutes.
Add the tomatoes; bring to a boil. Continue boiling to cook off some of the tomato water.
Add the beef stock just to cover the meat, then the pepper and cloves.
Bring to a boil. Once it boils, lower the heat to a simmer, cover with a circle of parchment paper, and cook for 4 hours (stirring occasionally).
Once the oxtail is tender, remove the pieces to a serving dish. Cover with aluminum foil; set aside.
Strain the sauce, pressing down on the vegetables to extract all the juices.
Skim all the fat off the top, and pour into a smaller saucepan. Bring to a boil and cook, reducing by 1/4.
Taste for seasoning. Pour the sauce over the oxtail and serve
Roman Pastries
I am sure you have heard of Chicken Cacciatore but how about Beef Cacciatore? I came up with this recipe when I had several beef round roasts in the freezer and did not want to make a traditional pot roast. This is a great dish to make at this time of year. Assemble it and put in the oven and then you can go on with your holiday preparations. Cook some pasta or mashed potatoes and you have dinner.
A typical bottom round roast that weighs 3 to 4 pounds should be slow roasted in a Dutch Oven for about 4 hours for a tender roast with an internal temperature of 165 to 170 F(74 to 77 °C) . Preheat the oven to 300 °F (149 °C) and slow roast the meat for 3 to 4 hours, depending on the weight.
Beef Cacciatore
Ingredients
2 tablespoons olive oil
3-4 lb boneless bottom round roast (also called rump)
2 garlic cloves, chopped
Salt and ground black pepper to taste
1 large onion, cut into large dice
1 (28 ounce) container finely chopped Italian tomatoes
1 green bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
8 oz fresh mushrooms, sliced thickly
1 cup dry red wine
1 teaspoon Italian seasoning
½ teaspoon red chili flakes
8 oz Pappardelle Pasta
Directions
Preheat the oven to 300 degrees F.
Brown the roast on all sides in the oil in an ovenproof Dutch Oven. Season the roast with salt and pepper.
Add the garlic, onions, bell peppers and mushrooms. Let them cook for a few minutes, stirring occasionally.
Add the wine, tomatoes, seasoning and some additional salt and pepper. Bring to a boil.
Cover the pan and place it in the oven. Cook for about four hours or until very tender. Turn the roast over several times during cooking.
Remove the roast to a large plate and let rest for ten minutes. Slice thin.
Cook the pasta in boiling salted water until al dente. Drain.
Bring the sauce to a boil in the Dutch Oven and reduce the heat to low. Add the drained pasta and let heat for a minute or two.
Pour into a large pasta serving bowl and place the sliced beef on top.
Serve this meal with a green salad.
Bologna is a province and city in the Emilia-Romagna region in northwestern Italy. Bologna is of great importance as a road and rail system for central and southern Italy. Until World War I the city was chiefly dependent upon agriculture based on the surrounding fertile plain. Although still an important agricultural market and food-processing area, Bologna also has developed into an important industrial center that manufactures agricultural machinery, electric motors, motorcycles, railway equipment, chemicals and shoes. Ferrari S.P.A. was created in Maranello, a town 20 minutes from Bologna. Lamborghini and Ducati motorcycles are also from this area. Every year the convention center in Bologna hosts the Motor show, one of Europe’s most important motor exhibitions showcasing the world’s fastest cars and bikes.
Garisenda and Asinelli leaning towers. Bologna, Italy
The arcaded streets of the central part of the city still preserve a medieval aspect, characterized by the leaning Asinelli and Garisenda towers. Among numerous medieval palaces (palazzi) the most notable are the Palazzi Comunale (town hall) and Podestà Mercanzia (chamber of commerce). The Palazzo Bevilacqua with a magnificent inner courtyard is one of the finest in Bologna. The first thing you may notice is that most of the city is built under porticoes, which are covered walkways. This is very convenient when you are stuck in the frequent rain or snow, but it can seem a bit dark. The reason they are so common is because they were primarily offered as a tax incentive to estate developers because it was considered a service to the town.
Decorated old portico with columns in Bologna, Italy
The university in Bologna is one of the oldest and most famous in Europe, dating from the 11th century. Originally the campus had no fixed location; lectures were generally held in the great halls of convents until the Archiginnasio Palace was erected. Today, the student population of 100,000+ dominates the city and everywhere you turn you’ll catch young people walking arm in arm down the streets.
Bologna is considered the culinary capital of Italy and it isn’t nicknamed – Bologna la grassa – which means “Bologna the fat” for nothing. The market in the city center is one of the largest in Europe and has a huge array of fresh cheeses, meats, fruits, vegetables, dairy and baked goods.
Local specialties include:
Tortellini in brodo – Meat tortellini in a broth
Bologna is no doubt synonymous with tortellini. Legend has it that their shape takes inspiration from Venus’ navel. The recipe for authentic tortellini was registered with Bologna’s Chamber of Commerce in 1974. The dough is made with flour and eggs, while the filling contains pork loin, raw ham, mortadella di Bologna, Parmesan cheese, eggs and nutmeg. To enhance their taste, tortellini is eaten in a broth of capon or hen. It is a typical winter dish that the Bolognesi have for their Sunday lunches.
Tagliatelle al ragu – pasta with meat sauce
Lucrezia Borgia seems to have been the inspiration for the hand-made pasta, tagliatelle. Legend has it that Maestro Zeferino invented them for her wedding upon seeing her blonde braids. Bologna’s Chamber of Commerce guards the recipe of tagliatelle, along with its measurement rule: tagliatelle should be 8 mm wide when cooked. Their thickness has not been defined, although experts say it should be between 6 and 8 tenth of a millimeter.
The official ragu recipe also rests with Bologna’s Chamber of Commerce since 1982, but with ragù there is a lot of leeway. If you ask Bolognese women, you will find there are many individual variations, and they seem to be very secretive about them also. The most important ingredient is minced beef and the tomato based sauce must cook for hours. Ragù goes well with many types of pasta, but especially with tagliatelle and lasagna; never ever eat it with spaghetti though – the Bolognesi consider it an insult!
Lasagna Verde alla Bolognese – Lasagna composed of green spinach pasta sheets with meat ragu and a cream bechamel sauce
Mortadella – Pink colored Italian sausage often served in sandwiches or before meals
Bollito – Boiled beef
Zuppa Inglese – A colorful dessert of cake and cream
Mascarpone – A very creamy and sweet cheese dessert
Cook Bologna’s Famous Pasta Recipes At Home
Tagliatelle al Ragu
by Mario Batali
Ingredients
Ragu
- 1/2 cup olive oil
- 1/2 cup butter
- 1 cup onions, chopped small
- 1/2 cup celery, chopped small
- 1/4 cup carrots, chopped small
- 1/4 pound pancetta, ground
- 1 pound veal
- 1/2 pound ground beef
- 1 pound ground pork
- 2 cups whole milk
- 1 cup white wine
- 1/2 cup tomato paste
- Tagliatelle, recipe follows
- Parmigiano-Reggiano
Tagliatelle Pasta
- 1 3/4 to 2 cups cake flour
- 1 3/4 to 2 cups all-purpose flour
- 4 eggs
Directions
Ragu
In a large Dutch oven or saucepan, add the olive oil and butter and heat. Add onions, celery and carrots and cook until very soft and beginning to caramelize. Mix together all of the meats.
Add the meats to the pan and begin to brown. When the meat begins changing color and releasing its own liquids, add the milk.
Cook until the milk is almost totally evaporated–it should just be moist around the edges of the meat, about 15 minutes. Add the wine.
Add the tomato paste and stir well. Bring to a simmer. Reduce heat to low and cook for 2 hours.
To make the pasta:
Roll out the pasta dough to the thinnest setting on a pasta machine. Cut into strips that are 4-inches wide and 8 inches long.
Starting with the 4-inch side, loosely roll the pasta into a tube that is about 4-inches long and 2 1/2-inches wide. Cut the open side into 1/4-inch wide strips.
Unroll the pasta and place in small bundles.
Bring 6 quarts of water to a boil. Add salt to the water and return to a boil. Add the tagliatelle and cook for 5 minutes. Drain the tagliatelle and add to the Bolognese sauce.
Thin with a little pasta water, if necessary. Toss for 1 minute. Immediately serve in warm pasta bowls. Top with freshly grated Parmigiano-Reggiano.
Tagliatelle
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil.
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
Lightly flour the board again and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as described above.
Tortellini en Brodo
by Mario Batali
Ingredients
- 6 cups brodo, recipe follows
- 1 1/4 pounds tortellini, recipe follows
- Parmigiano-Reggiano, grated
Brodo
- 1 pound beef scraps
- 1 pound beef or veal bones
- 1 pound beef tongue, cut into 4 or 5 pieces
- 1 (4 to 5 pound) stewing hen, cut into 6 pieces
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 10 to 12 quarts cold water
- Salt and pepper
Tortellini
Filling:
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 4 ounces ground turkey
- 4 ounces ground veal
- 4 ounces ground pork shoulder
- 4 ounces prosciutto, finely diced
- 4 ounces mortadella, finely diced
- 1 egg, beaten
- 1 cups Parmigiano-Reggiano, grated
- 1/8 teaspoon nutmeg
Pasta:
- 3 1/2 to 4 cups flour
- 4 eggs
- 1/2 teaspoon extra-virgin olive oil
Directions
Bring the brodo to a boil. Add the tortellini and cook for 8 to 10 minutes, until all the tortellini are floating to the top of the pot.
Ladle equal portions of tortellini into 4 warmed pasta bowls. Ladle the hot broth on top of the tortellini and top with grated Parmigiano.
Brodo:
Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly.
Reduce the heat to simmer before the mixture boils and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface.
After 4 hours, remove from the heat, strain the liquid twice, first through a conical sieve and second through cheesecloth and allow to cool.
Refrigerate stock in small containers for up to a week or freeze for up to a month.
Pasta:
Filling:
In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.
Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.
Add the prosciutto and mortadella and cook for 5 minutes more. Remove from the heat and allow to cool. Place in a food processor and pulse to combine.
Add the egg and the Parmigiano-Reggiano and mix well to combine. Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again.
Set aside in the refrigerator until ready to use.
Pasta Dough:
Mound 3 cups of flour in the center of a large wooden cutting board. Make a well in the middle of the flour; add the eggs and oil.
Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.
As you incorporate the eggs, keep pushing the flour up to retain the well shape.
The dough will come together in a shaggy mass when about half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky.
Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes.
The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust the board with flour when necessary.
Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.
Roll the pasta into sheets using a pasta machine.
For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.
With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares. Place 3/4 teaspoon of filling in the center of each square.
Fold into triangles, press out any air around the filling and press to seal the edges. Bring the points of the long side together to form a ring,and seal between your fingers.
Set the tortellini aside on a sheet pan, wrap well with plastic wrap and refrigerate. Reserve for later assembly.
Lasagna Verde alla Bolognese
by Mario Batali
Ingredients
- Ragu Bolognese recipe from above
Lasagna al Forno
- 4 extra-large eggs
- 6 ounces frozen chopped spinach, defrosted and squeezed very dry and chopped very fine
- 3 1/2 to 4 cups unbleached all-purpose flour, plus 1/2 cup for dusting the work surface
- 1/2 teaspoon extra-virgin olive oil
Besciamella
- 5 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
- 8 ounces Parmigiano-Reggiano, for grating
Directions
Make the ragu as directed from above and set aside.
For the lasagna al forno:
Combine the eggs and spinach. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the egg and spinach mixture and the olive oil.
Using a fork, beat together the spinach, eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
Lightly flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Divide the dough into 3 equal portions and roll each out to the thinnest setting on a pasta rolling machine.
Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stove top. Cut the pasta into 20 (5-inch) squares and drop into the boiling water.
Cook 1 minute, until tender. Drain well and refresh in the ice bath. Drain on towels and set aside.
For the besciamella:
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.
Cook 30 seconds and remove from heat. Season with salt and nutmeg and set aside.
For assembly:
Preheat the oven to 375 degrees F.
In a baking pan, assemble the lasagna, beginning with a layer of ragu, a sprinkling of grated Parmigiano, a layer of pasta, a layer of bechamel, a layer of ragu, a sprinkling of grated Parmigiano etc. until all the sauce and pasta are used up.
The top layer should be pasta with bechamel over it. Top the lasagna with grated Parmigiano-Reggiano and bake in the oven for 30 to 45 minutes, until the edges are browned and the sauces are bubbling.
Remove and allow to cool for 10 minutes before slicing.
