About Italian Food

Almost Wordless Wednesday: Parmigiano, Re Dei Formaggi

2009-11-25T01:53:09Z

Parmigiano is one of Italy's signature cheeses. It was originally made by the monks who settled in the Pianura Padana after the collapse of the Roman empire: they raised cattle and needed a way of preserving the milk for times of famine. That is it extraordinarily tasty, and ages beautifully, is an added bonus.

More about Parmigiano, and its close cousin, Grana Padana:
Formaggio Grana: About Grana and Parmigiano, and many recipes.
Grana Padano & Parmigiano Reggiano: How Old is that Wedge You're Buying? How Parmigiano and Grana Padano develop as they age.

Almost Wordless Wednesday: Parmigiano, Re Dei Formaggi originally appeared on About.com Italian Food on Wednesday, November 25th, 2009 at 01:53:09.

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Carmignano: Some Wines for Thanksgiving

2009-11-23T12:29:47Z

Carmignano is one of the smallest Italian wine appellations. It is also one of the oldest: Cosimo III De'Medici recognized it in the Bando, or Edict of 1716, in which he set the boundaries of the four best Tuscan wine-making areas (this was the first formal recognition of quality wine-making areas, anywhere).

Carmignano produces a number of styles of wine, from light fruity ros�s though substantial reds that will drink well with rich foods and also age quite well. And there is also Vinsanto, the classic Tuscan dessert wine.

In short, no matter your preference, you're certain to find a Carmignano wine that will be perfect for your Thanksgiving Dinner. Want Pinot Nero? You'll find that too, made by Marchesi de'Pancazi ar the Villa di Bagnolo. Very nice!

Carmignano's wines, from the 2009 Vintage Presentation

Carmignano: Some Wines for Thanksgiving originally appeared on About.com Italian Food on Monday, November 23rd, 2009 at 12:29:47.

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A Couple of Non-Roasted Turkey Ideas

2009-11-22T16:19:15Z

If you live in the US, you will likely have your fill of Turkey on Thursday. Those of us living elsewhere will probably not (even if we are American), largely because preparing a Thanksgiving Feast takes time we cannot take from our jobs, school and so on. So most of those of us who celebrate the Day outside the US will likely move it to Saturday.

This doesn't mean not eating turkey at all on Thursday, however: Turkey breast is one of the more popular items in Italian markets, because it's inexpensive and lean. And it is versatile. For example, you coild make:

Turkey Breast Fillets with Peppers and Black Olives, Fettine di Tacchino con Peperoni e Olive Nere:
Though Bologna is known for rich dishes, there are also quick easy things to enjoy. These turkey breast fillets with peppers and black olives, for example.

Turkey Breast with Onions, Farmer Style, Tacchino con Cipolle alla Contadina:
I'm not sure why turkey breast stewed with onions should be called farmer-style, but it is. And it's tasty.

Turkey Roll, Rotolo di Tacchino:
Turkey roll is nice for a family meal, and is also an excellent option if you want to serve turkey for a festive occasion but your party is small.

A Couple of Non-Roasted Turkey Ideas originally appeared on About.com Italian Food on Sunday, November 22nd, 2009 at 16:19:15.

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An Italian Meal For The Week

2009-11-20T04:51:20Z

Though I am American, because I live in Italy I don't celebrate Thanksgiving, at least not on Thursday -- since Italians don't celebrate the holiday, we simply cannot take the time off to prepare during the week.

But we will join some American friends on Saturday, and it therefore seems like a good idea to eat more lightly for a few days in preparation.

You might winder at the juxtaposition between eating lightly and serving pasta: It's all about portion size. The standard Italian pasta serving is 80 grams (dry weight), which is a little less than 3 ounces -- enough to fill, but not to overflowing, a deep dish pasta bowl. Follow the pasta with a quarter pound of the main course and a vegetable, and the meal won't be heavy. So:

Spaghetti Cacio e Pepe, a Roman classic. Followed by:

Triglie alla Livornese, reef mullet in a zesty tomato sauce. Very good, and if you don't have reef mullet other flavorful fish will work fine. Accompanied by: Spinaci rifatti, recooked spinach, which is a winter standby in much of Italy. And crusty bread to mop up the drippings. To finish up?

Fresh fruit. The oranges were especially good this week.

And to drink? White wine, and I might be tempted by a Gavi.

An Italian Meal For The Week originally appeared on About.com Italian Food on Friday, November 20th, 2009 at 04:51:20.

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Almost Wordless Wednesday: Orata

2009-11-18T04:56:18Z

Orata is sea bream (I have also seen it translated as sea bass), and a fine fish it is. Excellent roasted over the coals, and also quite good baked. Or done Al Cartoccio (baked in a packet with other ingredients).

In short, delightful eating, and if you're preparing for Thanksgiving next week, as an additional bonus it is, like most fish, low in fat and light on the digestion. Perfect!

A couple of recipes:
Orata al Cartoccio, Roasted in Paper
Orata Al Forno Con Gli Aromi, Roasted with Herbs
Baked Royal Dorade (Its French name)

How To Select A Fresh Fish and Estimate Its Cooking Time
How To Serve a Whole Fish at Table

Almost Wordless Wednesday: Orata originally appeared on About.com Italian Food on Wednesday, November 18th, 2009 at 04:56:18.

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Thanksgiving Preparations: A Dry Run

2009-11-17T01:15:10Z

If you're thinking about boning your Bird this year come Thanksgiving, and have never boned a bird before, I heartily recommend that you bone one now: Not because the process is tremendously difficult, but rather to get a feel for what you're doing.

Not a turkey, unless you've got lots of company coming, but simply a chicken, which you could either then stuff with your favorite turkey stuffing (don't have one? You'll find many ideas here), or -- if you want something different -- a traditional firm Italian stuffing that extends the bird, as it were, increasing the number of servings, and therefore (possibly) the number of guests you can feed: In my experience people repeatedly come back for more of a good stuffed bird. You might try, for example, the stuffed chicken pictured here, which Elisabetta and I prepared to illustrate the technique.

Thanksgiving Preparations: A Dry Run originally appeared on About.com Italian Food on Tuesday, November 17th, 2009 at 01:15:10.

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An Italian Meal For the Week

2009-11-15T18:46:27Z

I'm sorry this is late. It has been quite gray recently, and though there hasn't been much cold this week, gray day after gray day is saddening. It's a good thing that squash is orange, because orange brightens up any day, and an orange colored risotto made with squash is sure to bring a smile. Followed by:

Polpette di Carne Fritta, Fried Meatballs, which are an excellent way of using up the meat that is a byproduct of making stock or broth at home. Incidentally, I think home-made broth is much better than the commercial stuff, and consider boiled meats (with sauces such as mustard, mostarda, and mayonnaise) a fine winter meal; during this part of the year we have boiled dinner about once a week. I would serve the meatballs with a tossed salad, or perhaps finely sliced green cabbage seasoned with olive oil, salt, vinegar, and a hint of pepper.

Dessert? Charlotte alla Milanese, a simple apple pudding.

Buon Appetito!

An Italian Meal For the Week originally appeared on About.com Italian Food on Sunday, November 15th, 2009 at 18:46:27.

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Pollo Ripieno, or Stuffed Chicken: A Couple of Recipes

2009-11-12T12:38:17Z

Those of us who are American are nearing Thanksgiving, and it is time to start thinking about roasting up a stuffed bird. Not that one need wait until The Day, however. Here are a couple of fairly easy recipes, one for roast chicken with a rice and pistachio stuffing. The other, with a bread-and-walnut stuffing, is boiled, and offers a nice change of pace from roasted birds.

Pollo Ripieno ai Pistacchi
Roast chicken with a tasty rice and pistachio filling.

Pollo Ripieno alle Noci
Boiled chicken with a bread-and-walnut stuffing, from Trentino Alto Adige.

Roasting the Bird, Around About & Around the World: A Collection of Festive Stuffed Bird Recipes

Pollo Ripieno, or Stuffed Chicken: A Couple of Recipes originally appeared on About.com Italian Food on Thursday, November 12th, 2009 at 12:38:17.

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Almost Wordless Wednesday: Cotogne

2009-11-11T11:40:11Z

The word Cotogna (pronounced cotonia) translates as quince, though it's not quite that easy in Italian markets. In Tuscany quinces of the sort pictured here can be labeled either Pera Cotogna or Mela Cotogna (Pear-Quince & Apple-Quince, respectively), and you may find one term used in one stand at a market, and the other at another.

To further confuse matters, in Tuscany the word Cotogna is also applied to an end-of-season clingstone peach, the Pesca Cotogna, which is as delicious as it is lumpy and ugly. And is therefore eagerly sought out by those who care more about flavor than appearance. Also, I have seen truly ugly apples (not quinces) labeled Mele Cotogne. More than once. As I said, there is some confusion.

True quinces, however, are not particularly tasty as is: They are hard, astringent, and sour. On the other hand, when cooked they make fine jams, and Artusi has a couple of suggestions:

Conserva Liquida Di Cotogne: This is a runny quince jam.
Conserva Soda Di Cotogne: This is a much firmer quince jam.

And here are Arthur Schwartz's Baked Quinces, which look quite nice.

Almost Wordless Wednesday: Cotogne originally appeared on About.com Italian Food on Wednesday, November 11th, 2009 at 11:40:11.

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The 2006 Barbaresco: What Impressed Me

2009-11-10T10:57:55Z

2006 was a fine vintage in Piemonte, and I was much impressed by the 2006 Barbaresco poured at this year's vintage presentation. Quality was quite high, and there are some very fine wines to be had. Wines that are for the most part very young -- Barbaresco, like it's Cousin Barolo, can age for decades -- but that will already drink well with succulent roasts or hearty stews. Assuming you're not blessed with the patience necessary to allow them to grow. If you are, they'll richly reward you.

My complete notes for the 2006 Barbaresco | Piemontese Reds Not What You're Looking For? The General Recipe Index

The 2006 Barbaresco: What Impressed Me originally appeared on About.com Italian Food on Tuesday, November 10th, 2009 at 10:57:55.

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