Category Archives for "Italian"
In Italy maccheroni is called “pipette” (little pipes) or “lumache” (snails).
15 MACARONI WITH BUTTER AND CHEESE (Pasta al burro e formaggio) This is the simplest form in which the spaghetti may be served, and it is generally reserved for the thickest paste. The spaghetti are to be boiled until tender in salted water, taking care to remove them when tender, and not cooked until they lose form. They should not be put into the water until this is at a boiling point. Take as much macaroni as will half fill the dish in which it is to be served. Break into pieces two and a half to three inches long if you so desire. The Italians leave them unbroken, but their skill in turning them around the fork and eating them is not the privilege of everybody. Put the macaroni into salted boiling water, and boil twelve to fifteen minutes, or until the macaroni is perfectly soft. Stir frequently to prevent the macaroni from adhering to the bottom. Turn it into a colander to drain; then put it into a pudding−dish with a generous quantity of butter and grated cheese. If more cheese is liked, it can be brought to the table so that the guests can help themselves to it. The macaroni called “Mezzani” which is a name designating size, not quality, is the preferable kind for macaroni dishes made with butter and cheese.
16 MACARONI WITH SAUCE (Maccheroni al sugo) The most appreciated kind of macaroni are those seasoned with tomato sauce or with brown stock. The macaroni are boiled as above, then drained in a colander, returned to the saucepan and mixed with the sauce and grated cheese. For those who like it some butter may be added in the mixing.
17 MACARONI WITH ANCHOVY SAUCE (Maccheroni con salsa d’acciughe) After the paste is drained thoroughly it is to be put into the hot dish in which it is to be served and the anchovy sauce poured over it and well mixed with two silver forks until the sauce has gone all through it. Some olive oil may be added, but grated cheese is not generally used with the anchovy sauce.
18 MACARONI A LA CORINNA (Maccheroni alla Corinna) Put on the fire a pot with two quarts of salted water to which add a small piece of butter. When it begins to boil put in it 3/4 lb. macaroni. Let it boil for five minutes, then drain them in a colander. Put them again in new boiling water, prepared as above and let them cook on a slow fire. Drain them again. Cover the bottom of a plate with macaroni and cover this first layer with grated cheese and with some vegetables in macédoine, that is, chopped fine and fried brown with butter. Repeat the draining, moisten the macaroni with the water in which they have previously cooked and keep on a low fire for ten minutes more. The Macédoine of vegetables can be made with a dozen Bruxelles sprouts or one cabbage, half a dozen big asparagus cut in little pieces, a carrot cut in thin slices, a dozen small onions, some turnips and half a dozen mushrooms. The mushrooms and the asparagus can be omitted. Melt some butter in a saucepan and when the turnips, the carrots and the onions are half cooked, add the cabbage or sprouts. Put in some water and some more butter, boil for ten minutes and then add the mushrooms and the asparagus, adding salt and pepper, and a little sugar if this is desired.
19 MACARONI “AU GRATIN” (Maccheroni al gratin) Boil the macaroni in salted water until tender and drain them. Butter slightly a fireproof casserole and lay on the bottom some grated cheese and grated bread. Alternate the layers of cheese with macaroni and on the top layer of macaroni put more cheese and bread grated. Over the whole pour some melted butter, cover the casserole, (or pyrex plate) and put it in the oven with a low fire. Keep for ten minutes or more, until the top appears browned.
20 MACARONI NAPOLITAINE (Maccheroni alla Napoletana) Grind 1/4 lb. salt pork or bacon and fry it out in a saucepan. While it is frying put one small onion through the grinder. As soon as the pork begins to brown add the onion, the parsley chopped, a clove (or small section) of garlic shredded fine, and a few dried mushrooms which have been softened by soaking in warm water. When the vegetables are very brown (great care must be taken not to burn the onion, which scorches very easily) add 1/2 lb. round steak ground coarsely or cut up in little cubes. When the meat is a good brown color, add some fresh or canned tomatoes or half a tablespoonful of tomato paste and simmer slowly until all has cooked down to a thick creamy sauce. It will probably take 3/4 hour. The sauce may be bound together with a little flour if it shows a tendency to separate. This sauce is used to dress all kinds of macaroni and spaghetti, also for boiled rice (see Risotto). The macaroni or spaghetti should be left unbroken when cooked. If they are too long to fit in the kettle immerse one end in the boiling salted water and in a very few minutes the ends of the spaghetti under the water will become softened so that the rest can be pushed down into the kettle. Be careful not to overcook it, and it will not be pasty, but firm and tender. Drain it carefully and put in a hot soup tureen. Sprinkle a handful of grated cheese over it and pour on the sauce. Lift with two forks until thoroughly mixed.
21 MACARONI FRIED WITH OIL (Maccheroni all’olio) After the macaroni have boiled drain them and put them in a saucepan in which some good olive oil has already boiled, with a clove of garlic chopped fine. Let the paste fry, taking care that it doesn’t stick to the bottom of the saucepan, and when it is well browned on one side, turn it to have the other side browned. Serve the macaroni very hot. Add no cheese.
Macaroni, photo by Sherool. In Italy those depicted here are not called maccheroni, but are a variety of pasta called “pipette” (little pipes) or “lumache” (snails).
Pasta Asciutta means ‘dry pasta’, it is the pasta that is served without sauce, or with very little tomato sauce. The Italians serve the spaghetti or macaroni at the beginning of the meal, in place of soup, and they give it the name of Minestra Asciutta or “dry” soup. Besides the familiar spaghetti, the paste is served in many other forms and with different seasoning. This is by far the most popular Italian dish, and it seems to have pleased the taste of all the peoples of the earth. The highly nutritive qualities of spaghetti and of cheese, their indispensable condiment, have been recognized by all diet authorities and, as for its palatableness, the lovers of spaghetti are just as enthusiastic and numerous outside of Italy as within the boundaries of that blessed country.
The most popular seasoning for spaghetti, are tomato sauce, brown stock and anchovy sauce. The
description of these three condiments follows:
12 TOMATO SAUCE (Salsa di Pomidoro)
Chop together, fine, one quarter of an onion, a clove of garlic, a piece of celery as long as your finger, a few bay leaves and just enough parsley. Season with a little oil, salt and pepper, cut up seven or eight tomatoes and put everything over the fire together. Stir it from time to time and when you see the juice condensing into a thin custard strain through a sieve, and it is ready for use. When fresh tomatoes are not available the tomato paste may be used. This is a concentrated paste made from tomatoes and spices which is to be had, at all Italian grocers’, now so numerous in all American cities.
Thinned with water, it is a much used ingredient in Italian recipes. Catsup and concentrated tomato soup do not make satisfactory substitutes as they are too sweet in flavor. Of course canned tomatoes seasoned with salt and a bit of bay leaf, can always be used instead of fresh tomatoes.
This sauce serves many purposes. It is good on boiled meat; excellent to dress macaroni, spaghetti or other pastes which have been seasoned with butter and cheese, or on boiled rice seasoned in the same way (see Risotto). Mushrooms are a fine addition to it.
When using concentrated paste the following recipes will be found to give good results:
Chop one onion, one carrot and a celery stalk: form a little bunch of parsley and other aromatic greens and put everything to brown in a saucepan together with a piece of butter. Add a reasonable portion of tomato paste while cooking, stir and keep on a low fire until the sauce assumes the necessary consistency.
13 BROWN STOCK (Sugo di Carne)
Cover the bottom of a saucepan with thin slices of beef taken from a juicy cut and small pieces of salt pork. Place over a large onion, one carrot, and a stalk of celery, all chopped in small pieces. Add some butter and cover the whole with any trimmings from steaks or roasts and any bit of left over cooked meat. Season with salt and cloves. Put over the fire without stirring. When you smell the onions getting very brown, turn the meat and when everything is quite brown add a cup of water, renewing the latter three times. Finally add acertain quantity of boiling water or, better still, of broth, and let it boil gently five or six hours. Strain, cooland skim off the fat which will form a cake on top of the liquid. The meat can be used afterward for meat balls or Croquettes. The stock may be kept for some days and forms the basis for many dishes.
14 ANCHOVY SAUCE (Salsa d’Acciughe)
This recipe does not call for the filets of anchovies prepared for hors d’oeuvre, but the less expensive and larger whole anchovies in salt to be had in bulk or cans at large dealers. Wash them thoroughly in plenty of water. Remove head, tail, backbone and skin and they are ready for use.
Put five or six anchovies into a colander and dip quickly into boiling water to loosen the skins, remove the salt, skin and bone them. Chop them and put over the fire in a saucepan with a generous quantity of oil and some pepper. Do not let them boil, but when they are hot add two tablespoons of butter and three or four tablespoons of concentrated tomato juice made by cooking down canned tomatoes and rubbing through a sieve. When this sauce is used to season spaghetti, these must be boiled in water that is only slightly salted and care must be taken not to let them become too soft. The quantities above mentioned ought to be sufficient for about one pound of spaghetti.
CHICKEN WITH SHERRY (Pollo al marsala) Put the chicken in the saucepan with one medium sized onion chopped fine and a piece of butter. Season with salt and pepper and, when it is well browned, add some broth and complete the cooking. Remove the excessive fat from the sauce by sifting through a sieve or otherwise, and put the chicken back on the fire with a glass of Sherry or Marsala wine, removing it from the fire as soon as the sauce begins to boil.
Chicken Marsala recipe. A classic Italian chicken dinner recipe. For over thirty years Jack Chaplin has been serving up great food throughout the United States. His successful restaurant "Chaplin's", located at 165 Bank St. New London CT,
Chicken recipes from The Italian Cook Book
40 CHICKEN BONED AND STUFFED (Pollo dissossato ripieno) To remove the bones from a chicken the following instructions will be found useful. Wash and singe the fowl: take off the head and legs, and remove the tendons. When a fowl is to be boned it is not drawn. The work of boning is not difficult, but it requires practice. The skin must not be broken. Use a small pointed knife cut the skin down the full length of the back; then, beginning at the neck, carefully scrape the meat away from the bone, keeping the knife close to the bone. When the joints of the wings and legs are met, break them back and proceed to free the meat from the carcass. When one side is free, turn the fowl and do the same on the other side. The skin is drawn tightly over the breast−bone, and care must be used to detach it without piercing the skin.
When the meat is free from the carcass, remove the bones from the legs and wings, turning the meat down or inside out, as the bones are exposed, and using care not to break the skin at the joints. The end bones of the wing cannot be removed, and the whole end joint may be cut off or left as it is. Now that the fowl is boned make the following stuffing, regulating the quantity on the size of the chicken.
Chop half a pound or more, of lean veal, and grind it afterwards, so that it may make a paste. Add a large piece of bread crumb soaked in broth, a tablespoon of grated cheese, three yolks of egg, salt, pepper and, if desired, just a taste of nutmeg. Finally mix also one or two slices of ham and tongue, cut in small pieces. Stuff the boned chicken with this filling, sew up the opening, wrap it tightly in a cloth and put to cook in water on a low fire. When taken from the water, remove the wrapping and brown it, first with butter, then in a sauce made in the following way:
Break all the bones that have been extracted from the chicken, the head and neck included, and put them on the fire with dried meat cut in little pieces, butter, onion, celery and carrot, seasoned with salt and pepper. Make the sauce with the water in which the chicken has been boiled, which has naturally become a good chicken broth. Before sending to the table, remove the thread with which the chicken has been sewed.
41 CHICKEN WITH TOMATOES (Pollo alla contadina) Take a young chicken and make some little holes in the skin in which you will put some sprigs of rosemary and a clove of garlic cut into five or six pieces. Put it on the fire with chopped lard and season with salt and pepper inside and outside. When it is well browned on all parts add tomatoes cut in pieces, taking care to remove previously all the seeds. Moisten with broth or water. Brown some potatoes in oil, fat or butter, previously cutting them into sections. When browned dip in the sauce of the chicken and serve the whole together.
43 CHICKEN WITH SAUSAGES (Pollo colle salsicce) Chop fine half an onion and put it in a saucepan with a piece of butter and four or five slices of ham, half an inch wide. Over these ingredients place a whole chicken, season with pepper and a little salt and place on the fire. Brown it on all sides and, when the onion is all melted, add water or broth and three or four sausages freshly made. Let it cook on a low fire, seeing that the sauce remains liquid and does not dry up.
44 CHICKEN WITH EGG SAUCE (Pollo in salsa d’uova) Break into pieces a young chicken and put it in the saucepan with a piece of butter. Season with salt and pepper. When it is half browned sprinkle with a pinch of flour to give it color, then complete the cooking with broth. Remove it from the same and put it on a plate. Beat the yolk of one egg with the piece of half a lemon and pour it on the sauce of the chicken, allowing it to simmer for some minutes. Then pour on the chicken and serve hot.
45 CHICKEN BREASTS SAUTÉS (Petti di pollo alla sauté) Cut the breast of a fowl in very thin slices, give them the best possible shape and make a whole piece from the little pieces that will remain, cleaning well the breast−bone, crushing and mixing these. Season with salt and pepper and dip the slices in beaten eggs, leaving them for a few hours. Sprinkle with bread crumbs ground fine and sauté in butter. Serve with lemon. If you want this dish more elaborate prepare a sauce in the following way: Put some good olive oil in a frying pan, just enough to cover the bottom, and cover the oil with a layer of dry mushrooms. Sprinkle over a small quantity of grated cheese and some bread crumbs. Repeat the same operation three or four times, according to the quantity, and finally season with olive oil, salt and pepper and small pieces of butter. Put the pan over the fire and when it has begun to boil pour a small cup of brown stock or broth and a little lemon juice. Remove the same from the fire and pour it on the chicken breast that have been browned as described above.
Chicken Parmigiana – This was posted on Youtube by LaSòraBeatrice about a Chicken Parmigiana recipe. “Once and for all: chiken parmigiana is NOT an italian traditonal recipe!!!!! IT DON’T EXIST IN ITALY!!! NO ONE EAT IT!! NO ONE PREPARE IT FOR SATURDAY LUNCH!! Please, stop defile our gastronomic heritage! The only parmigiana is made with eggplants!!”
Spaghetti pomodoro & basilico (tomato sauce and basil). Photo by Dr. Conati.
Italian Pasta With Roasted Vegetables & Fresh Herbs
Here is a quick, easy and delicious summer Italian pasta recipe that you just have to make for dinner tonight. Anyone can make this. Your family will feel like they are eating at an authentic Italian restaurant after eating this dish.
But before we get to this recipe, I would like to provide you with a few tips on how to buy the best quality ingredients for this dish.
Tips For Buying Your Vegetables
The key to this dish, or any dish that calls for fresh vegetables, is to educate yourself on how to choose the best ingredients. It can be confusing at the store with all of the different varieties, textures, sizes and shapes that vegetables are available in.
I try to only use organic fruits and vegetables. They may be more expensive, but they are tastier, higher in nutrients, and for the most part, free of any dangerous chemicals.
Roma Tomatoes, photo by Goldlocki.
For this particular dish I use Roma or Plum tomatoes. A Roma tomato is a type of Plum tomato, and to the best of my knowledge, there is no real difference between the two. I like to use Plum or Roma tomatoes for cooking and making sauces. They are more meaty and have less seeds and juice than other varieties. They also taste better in my opinion.
Choose tomatoes that are heavy for their size and have a deep rich color. This deep rich color not only indicates a tastier tomato, but it also is an indication that the tomato has a higher supply of the healthy ingredient “lycopene”.
Smell the tomatoes. They should smell fresh and earthy.
Choose tomatoes that are smooth and free of cuts, blemishes and soft spots.
When choosing your squash , make sure it is firm and heavy for its size.
Examine the skin for any cuts or soft spots. Look at the stem and make certain it is not discolored or shriveled.
Choose squash that is smaller and younger as these are usually more tender.
Am I really going to devote a section of this article to pasta? Can’t you just use any old pasta? Does it really make a difference?
In my opinion, yes, it does make a difference. There are many varieties of pastas on your supermarket shelves, but not all are created equal. I have tried many different brands of pasta and always find myself coming back to Barilla.
It just cooks up perfectly, every time. When I say perfectly, I mean “Al Dente”. When Pasta is cooked “Al Dente”, it should be firm, but not hard. Cooking pasta to this perfect state does require practice. Follow the instructions on the back of the box. They are usually quite accurate. My recommendation would be to taste the pasta a minute or two before the suggested cooking time is reached.Barilla Pasta, Penne, 16 Ounce (Pack of 12)
Here are the ingredients that you will need. These measurements are by no means set in stone. Not everyone has the same preferences. You can easily adjust the ingredients below to suit your taste. Cooking is all about experimentation and I find that many of my recipes evolve over time.
1 Pound of Barilla Pasta – I use penne. I have tried other types of pasta like spaghetti and ziti, but penne seems to have the best texture and holds up the best with the ingredients in this dish.
3 – 4 Yellow Summer Squash Cut Into 1/2 Inch Pieces
3 – 4 Roma or Plum Tomatoes Cut Into 1/2 Inch Pieces
4 Cloves of Garlic Peeled and Smashed
1 – 2 Tablespoons Fresh Thyme Chopped
1 Cup of Torn Fresh Basil Leaves
1/4 Cup of Fresh Italian Parsley
1/4 Cup Asiago or Parmesan Cheese Plus a bit more for serving
Several Drizzles of Olive Oil
2 Tablespoons of Unsalted Butter
Salt and Pepper to taste
Preheat oven to 400 Degrees.
Add your vegetables and garlic to a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir so that vegetables are coated well with the olive oil.
Put the vegetables in the preheated oven and roast , stirring occasionally, until vegetables are browned. Make sure they do not burn! It shouldn’t take longer then 30 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but reserve a cup or so of the pasta water. Return the pasta to the pot.
Add the roasted vegetables, fresh herbs, cheese, butter, a drizzle of olive oil and salt and pepper to the pasta.
If the mixture is dry, add some of the reserved pasta water.
Toss and serve. Top with cheese if desired.
Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Follow this link for more easy Italian cooking recipes.
Italian Tortelloni Pasta, photo by Yohan euan o4. Tortelloni are stuffed pasta, the same shape as tortellini, but larger. They are stuffed with ricotta cheese and leaf vegetables, such as spinach.
Italy, a nation of 58 million people, is a patchwork quilt of 20 distinct regions. All Italian cooking relies on olive oil, grains and fresh, seasonal produce, but each region has its own preferences and specialities. California and Italy have much in common, which explains why many simple Italian dishes featuring fresh ingredients are popular in the USA.
Tortellini pasta, also known as Belly button pasta, from the Emilia region of northern Italy. Just like Tortelloni only smaller. Photo by Gyfis.
While red sauce is the most familiar match for Italian pasta, as you move into Northern Italy the tomatoes and olive oil give way to creamy butter as a popular pasta topping. Northern Italy is a major dairy region, much like California.
Hearty enough to serve as a main course with a green salad on the side, California pasta is also a perfect accompaniment to any type of meat or chicken dish. It also goes well with fish because its rich yet subtle flavors do not overwhelm even the most delicate fish. This recipe works best with slightly wider forms of pasta, such as linguini or fettuccini, which provide a nice balance between the pasta and butter coating.
Linguini Pasta, photo by Sebastian Zurkuhl.
Californian pasta ingredients:
1 pound (16 ounces) dried or fresh linguini
2 tablespoons salt
6 tablespoons (3/4 stick) butter
1 cup (4 ounces) Parmesan cheese
1/4 cup toasted bread crumbs
Freshly ground black pepper
Preparation: In a large (6-8 quart) pot, bring 4 quarts of water to a boil. Add salt and pasta. While pasta is cooking, cut butter into 1-inch pieces and set aside to soften. When pasta is cooked to desired doneness, drain in a colander, reserving 1/4 cup of the pasta water. Return drained pasta to the cooking pot and add butter, half the grated cheese and half the bread crumbs. Add the reserved pasta water to moisten. Put it t to a serving bowl or portion into individual pasta bowls and sprinkle remaining cheese and bread crumbs on top. Serve immediately.
Italian pasta ingredients:
12 large ripe plum tomatoes
1/2 cup olive oil
3 large cloves garlic
1/2 cup black olives, pitted and sliced into thin strips
3 tbsp minced fresh basil
1/4 cup minced Italian parsley leaves
1/2 tsp freshly milled black pepper
1 lb fusilli (twists)
Freshly grated Romano cheese
Preparation: Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander and rinse under cold water. Peel skins with a small paring knife. Cut each tomato in half lengthwise. Squeeze each half and discard all of the seeds. Slice into 1/4-inch strips, place in strainer set over a bowl and reserve juice. In a medium bowl, combine tomatoes, 1/2 cup olive oil, garlic, olives, basil, parsley, 1 tsp salt and pepper; mix well with wooden spoon. Transfer to a 1 1/2 quart jar with a tight-fitting lid. Refrigerate sauce for at least 6 hours or overnight, turning jar 3 to 4 times so that tomatoes will be well coated with marinade. Remove sauce and reserved juice from refrigerator and let stand at room temperature for 2 hours before serving. Discard garlic from sauce just before tossing with pasta. Cook pasta in 6 quarts boiling water with 1 tbsp salt. Drain pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss quickly. Toss pasta with 3/4 of the sauce.
If you are looking for a La Jolla Italian Restaurant you should visit Lupi Cucine Restaurant one of the best San Diego Italian Restaurants. It is located in the prestigious Bird Rock. Casual, contemporary and urban describe the setting, which is highlighted by modern art on warm colored walls enhanced by dark wood. Menu features house-made pastas and pizzas, fresh seafood, roasted meats and poultry, house-made breads and desserts.
Fusilli lunghi bucati pasta, photo by Nnaluci.
How to Cook Italian Pasta
You can find many types of Italian pasta, but a flawless technique is needed to cook it just right. Sticky and starchy pasta is not appealing and delicious. While you are cooking, you need your recipe to not just smell and taste good, but to also appear decent as well. There are methods to make certain that your pasta is made correctly and may be incorporated effortlessly.
Cooking With Oil
If you want your pasta to be boiled accurately with no sticking in that case the top way is to put a little amount of oil in the boiling water. Preparing Italian pasta in this way make sure that while you are all set to drain your noodles they withdraw without difficulty and do not have a starchy texture. Evidently, sticky noodles or pasta provides an unappealing appearance to your Italian pasta dishes. Oil is simply incorporated to retain the noodles separate with each other and it’ll not influence the taste of your pasta dish.
The Cold Water Secret
Just in case you aren’t capable of utilize oil, you may experiment with the cold water method at the time of creating Italian pasta preparations. What you need to do is boil your pasta as usual. Then wash it thoroughly with cold water. This may be difficult if you are preparing pasta as a main dish and you need it warm. However this technique may only facilitate you in elliminating the starch from the pasta. This is a pretty reliable method in pasta cooking for spaghetti and lasagna. These pasta preparations are heated with sauces and extra ingredients consequently the rinsing does not generally influence them.
Salt is actually needed while cooking some instant Italian pasta recipes. The salt is not intended for flavoring and won’t get into your noodles. It is typically incorporated to facilitate the water to get boiled speedily. The salinity rises with the addition of salt and therefore boiling point of water reduce. In that method pasta will get boiled pretty fast and reduces the real cooking time.
I hope that these tricks may prove helpful for you whilst preparing pasta and you may be proficient to offer some wonderful Italian pasta recipes for your family.
SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE
(Pasta al burro e formaggio)
This is the simplest form in which the spaghetti may be served, and it is generally reserved for the thickest paste. The spaghetti are to be boiled until tender in salted water, taking care to remove them when tender, and not cooked until they lose form. They should not be put into the water until this is at a boiling point.
Take as much macaroni as will half fill the dish in which it is to be served. Break into pieces two and a half to three inches long if you so desire. The Italians leave them unbroken, but their skill in turning them around the fork and eating them is not the privilege of everybody. Put the macaroni into salted boiling water, and boil twelve to fifteen minutes, or until the macaroni is perfectly soft. Stir frequently to prevent the macaroni from adhering to the bottom. Turn it into a colander to drain; then put it into a pudding−dish with a generous quantity of butter and grated cheese. If more cheese is liked, it can be brought to the table so that the guests can help themselves to it.
The macaroni called “Mezzani” which is a name designating size, not quality, is the preferable kind for macaroni dishes made with butter and cheese.
Cotoletta and potatoes, photo by paPisc. Cotoletta is an Italian word for veal breaded cutlet. Cotoletta comes from the Italian word: costoletta = “little rib”, because of the rib that remains attached to the meat.
Italian food in Milan
One of the highlights of traveling to Italy is naturally the Italian food. Milan in particular is a fashion and food capital of the world. With so many choices for good quality Italian food it can be hard to decide where to eat at times. Travelers are also frequently overwhelmed with how much there is to do in Milan or may only be in the city for a few days. The food here can also be very expensive and not for the budget conscious traveler. However, there must be an alternative to the ever ubiquitous McDonald’s? Time and budget constraints often prevent tourists from enjoying good Italian food, but that need not be the case in Milan.
Do not leave without visiting the Luini Milan Bakery. The panzerotti are made to order from dough that is a closely guarded family secret. What makes Luini panzerotti so great are the fresh, quality ingredients used and the care taken in making them. http://www.luini.it/eng/dove_siamo.html
Fried calzone also known as the panzerotti. This one is from from Apulia, a region of Italy in Southern Italy bordering the Adriatic Sea, this version comes with tomato, mozzarella, bacon and an olive. Photo by Calcagnile Floriano.
Milan is home to yet another Italian food innovation known as Ciao. Ciao is a fast Italian food restaurant that serves up fresh Italian food made on the spot with a friendly price tag. Unlike American fast food chains, Ciao serves quality Italian food. For those a little leery of anyplace claiming to have quality Italian food fast, let me point out that there is not set menu at Ciao. The menu changes daily in order to provide the freshest Italian food that is in season. Ciao serves all manner of hot Italian foods along with snacks, alcohol, and espresso. It’s a self service restaurant so you just fill up your plate and then pay at the register. With the low price tag Ciao also presents tourists with an opportunity to try different Italian foods without worrying about the money should you not like it.
Another great feature of Ciao that endears it to American tourists is the fact that it is open all day. Ciao is one of the only options for Italian food after lunch and before dinner. In Italy many of the Italian food establishments close between meals leaving only the American fast food imports open. If you’re a tourist and visiting Milan for the first time, then it can be hard to fit everything into your schedule and get meal times in when most of the restaurants are open. Plus, many people don’t want to spend the time it takes to eat at a typical Italian food restaurant, choosing to instead see the sites. It’s a real shame that people save up for vacations to Italy and end up eating at McDonald’s because of lack of time or money.
Many people don’t know a place like Ciao exists before they leave home so take this opportunity to plan it into your Italian vacation now. In fact, you won’t even have to stop looking at the sites while eating quality Italian food at Ciao. Be sure to check out the Ciao outlet at Piazza Duomo. Get your food and head over to the third floor of the Duomo Center and grab a table. The view from this vantage point is simply amazing and will provide a nice backdrop to your meal. Italian food doesn’t have to be expensive when in Milan and you don’t have to carve large blocks of time out of your vacation in order to experience fresh Italian food, just go to the nearest Ciao and soon you will be dining on quality Italian food in the heart of Milan.
Piazza Duomo with Milan Cathedral and Galleria Vittorio Emanuele II, the world’s oldest shopping mall. Photo by Friedrichstrasse.
Authentic Neapolitan Pizza Margherita taken by Valerio Capello in the I Decumani pizzeria located on the Via dei Tribunali in Naples.
How to prepare Pizza with Tomato Sauce and Mozzarella.
This is a basic American-style pizza. It’s a little too loaded to grill as is, but the good news is that the cheese helps unwieldy toppings – like broccoli, bell peppers, or olives – stick to the pie. For more variations; any lightly cooked seafood, canned clams, or shredded canned tuna. This recipe makes: 1 large or 2 or more small pies. TIME: About 11/2 hours with pre made dough. Follow this directions:
All-purpose flour for stretching or rolling the dough
2 tablespoons extra virgin olive oil or more as needed
2 cups Tomato Sauce
2 cups grated mozzarella cheese
Salt and freshly ground black pepper
When the dough is ready, knead it lightly, form it into a ball, and divide it into 2 pieces if you like; roll each piece into a round ball and put each ball on a lightly floured surface. Sprinkle with a little more flour, cover with plastic wrap or a towel, and let rest while you heat the oven.
Heat the oven to 500°F or higher. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (use only as much flour as you need to). Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out. If you have a peel and baking stone, roll or pat out the dough on the peel, as thinly as you like, turning occasionally and sprinkling it with flour as necessary. If you’re using baking sheets, oil them, then press each dough ball into a flat round directly on the oiled sheets.
Drizzle the rounds with the olive oil, then top them with the sauce and cheese; sprinkle with salt and pepper. Put the baking sheet in the oven or slide the pizza directly onto the stone and bake until the crust is crisp and the cheese melted, usually 8 to 12 minutes. Let stand for several minutes before slicing to set up the cheese.
Pizza with Tomato Sauce and Fresh Mozzarella – Since fresh mozzarella doesn’t melt the same way as the commercial stuff, and because it’s moist, slice it, don’t grate it: Use less than 1/2 pound fresh mozzarella – usually 1 medium ball packed in water. Drain well and slice thinly. After you top with the oil and cheese, spread the slices on top of the pizza (you will have gaps in between so the pizza can breathe and crisp up). Proceed with the recipe. When it comes out of the oven, sprinkle with chopped fresh basil or oregano if you like and some grated Parmesan.
Pizza with Tomato Sauce, Mozzarella, and Sausage or Pepperoni – Scatter 4 ounces or so crumbled and lightly cooked sausage (or thinly sliced pepperoni) over the cheese.
Pizza with Tomato Sauce, Mozzarella, and Broccoli – Best with broccoli rabe: Sauté about 1/2 pound broccoli florets (or broccoli raab spears), with a little garlic if you like, making sure you stop cooking them as soon as they’re just tender. In Step 3, after you put the cheese on the pizza, distribute the broccoli around the top and press gently into the cheese. Proceed with the recipe.
Follow the directions carefully. Hope you like this nice pizza recipe and Bon Apetit.
Emely’s BEST PIZZA RECIPES with pictures.
Simple directions with pictures on how to prepare; HOMEMADE PIZZA RECIPE
Learn all about BEST HOMEMADE PIZZA. Articles about pizza stone, pizza tray, screen, peel ,wheel ,deep dish pans, pizzas in the oven, pizzas on the grill, tree ways to prepare cheese for pizza, types of cheese for pizza, how to make Pizza Dough and many more…
Welcome to Emely’s Recipes.
Italian Sausage sandwich bought in San Francisco. Photo by Bill Fried.The Frugal Gourmet Cooks Italian: Recipes from the New and Old Worlds, Simplified for the American Kitchen New dishes from Italy are adapted for modern kitchens and paired with Smith’s extensive knowledge of culinary history to make for a fine cookbook. From easily-produced homemade Italian sausages with traditional and innovative seasonings alike to the usual pasta dishes associated with regional Italian cuisine, these pack in many excellent dishes, lightly spiced with Smith’s ongoing comments about food origins and production. — Midwest Book Review
How To Cook Italian Sausage
Considered by many to be the king of sausages Italian sausage, is popular, delicious and versatile. Learn to cook Italian sausage any way under the sun!
No matter how you choose to cook your Italian sausage ALWAYS make sure that:
4. It is fresh. Fleshy, pink color. No trace of odor or sliminess.
5. Its kept refrigerated (or in a cooler) up until the moment it is ready for use.
6. Its cooked to an internal temperature of 160 degrees. THIS IS EXTREMELY IMPORTANT.
Prick sausages all over. Cut into 4 inch pieces. Deep fry in oil between 340 and 360 for 4-5 minutes each or until golden brown. Be sure to use a deep pot to avoid boil over and keep oil from getting too hot or the casing will overcook and leave the inside raw. Cook Drain on paper towels or paper bags. Serve on hoagie rolls with onions, peppers, cheese and marinara, or serve as appetizers by mixing with sauted red onion quarters and glazing with peach or apple jelly.
This has to be my favorite application for Italian sausage. Throw one pound (4-5) Italian sausage links into a pot and add 1 bay leaf, 1 tsp chicken bouillon granules (or 1 cube), one can of your favorite beer and enough water to cover. Turn the heat to medium high, then cut it off as soon as the water starts to simmer. This process renders off some of the fat to avoid splatters during grilling, and cuts down on cooking time. However, be sure not to let it simmer more than a few seconds, otherwise all that great sausage flavor end up in the water and youll be left with something very bland excuse for a sausage.
Grill the parboiled sausages first over high heat for 1-2 minutes on each side, then over medium to medium high heat until cooked through. Place in steamed or grilled buns and top with your favorite hot dog fixins!
Place one pound (4-5) sausage links (halved) into a crock pot. Add 1 tbs. soy sauce, cup sherry, 2 cloves of garlic, 1 bay leaf, and 2 cups of water or beer. Cook on HIGH 2 hrs. then reduce to low until ready to serve.
Split sausages in half lengthwise (this is easier if sausages are partially frozen), pierce each half twice. and cook on each side until browned. Place sausages cut side up in a ceramic dish and cover with your favorite marinara sauce. Top with mozzarella cheese and bake at 375 degrees for 20 min or until cheese is golden brown and sausage is cooked. Sprinkle with fresh chopped parsley and with salad and breadsticks.
Coat the bottom of a cast iron skillet to Dutch oven with olive oil and sear sausages for 2 minutes on each side. Add 1 sliced onion and one bulb of fennel sliced 1 bay leave. Deglaze pan with cup red wine and cup chicken broth. Cover and bake at 375 degrees for 25-30 minutes or until sausages are cooked through.
Flex your creative muscles even more by making your own Italian sausage. Gourmet sausage recipes, tutorials, and more are at Home Sausage Making.com.
Spaghetti alla carbonara, photo by Mattes Boch.
Typically carbonara is made with pancetta or guanciale, egg yolk, and parmesan cheese mixed in spaghetti.
Pancetta is a bacon that has been salt cured and spiced with nutmeg, pepper, fennel, dried ground hot peppers and garlic usually and dried for about three months. It is typically not smoked.
Guanciale is a smoked bacon with pigs jowls mixed in.
There are so many varieties of carbonara that it is hard to sort them out. On the other hand, I lean toward pancetta and rarely use guanciale (can’t get used to the taste). In the US, sometimes cream is used in the recipe, but this is not typical in Italy. I give some variations on carbonara, but the recipe below is my favorite. Oh, by the way, carbonara is Italian for charcoal and has led to the idea that it was a coal miners spaghetti (nonsense – no one probably knows the origins of carbonara).
I would like to think that my carbonara is more of a delicacy than a staple. It is a less traditional recipe than one would find in homes in Italy. But it is so creamy and delicious that my mouth waters just thinking about it. Try my recipe below and then move on to some of the variations I suggest to see what you prefer. It is a great dish for social gatherings.
Ingredients (4 to 5 servings):
8 slices pancetta (you can substitute applewood smoked bacon if you want a more typical American dish)
1 large onion chopped (you can use leeks but make sure you only use the white tender parts)
2 large eggs at room temperature
½ cup parmesan cheese
1 tablespoon chopped fresh Italian parsley
1 pound linguine (you can use spaghetti but I don’t like it because it is hard to mix with the other ingredients)
Rolled smoked pancetta. Photo by Dancan.
Cook the pancetta in a large skillet over medium high heat until done – about 8 minutes (I don’t like it crisp but you may wish to reduce the fat by cooking until crisp). Remove the pancetta with a slotted spoon to a plate covered with a paper towel to drain (dice or chop into fine pieces). Add the onions and sauté over medium high heat until tender (about 6 minutes).
At the same time, cook the pasta in salted water al dente style (it literally means cook the pasta enough to still have a slight resistance to the pasta when chewed – but this is a matter of taste and I recommend what you are comfortable with). Drain the pasta but reserve at least ½ cup of the liquid that you cooked the pasta in.
Whisk the eggs and parmesan cheese in a bowl and then whisk in ¼ cup of the reserved pasta liquid. Meanwhile, add the pasta to the onions and stir while heating. Remove the pasta and onions and then pour the egg mixture over the pasta. Stir until the sauce is a wonderful creamy consistency and the eggs are no longer raw (less than 2 minutes). Return the mixture to a very low heat (do not overcook because the eggs will curdle). Add some of the pasta liquid if the pasta seems dry. Stir in the pancetta and parsley and serve adding salt, pepper, and parmesan cheese to taste.
I love the opportunities for variation with this dish. The most common carbonara calls for egg yolks instead of eggs. So you can substitute 4 egg yolks for the 2 eggs in the above recipe (I hate to waste the whites). If you have a trim waste line you can add ½ cup heavy cream to the egg mixture and 2 garlic cloves (diced).