The Recipes

After eating in Italy with my Italian family and friends I’ve come to realize the pivotal place food has in the Italian culture. Italians take time and effort to prepare a well-laid table where there is beauty and grace in the smallest detail.

On this page and throughout my posts there are recipes from my taste travels through Northern Italy, Tuscany and Umbria. Many have been passed down by my Lombardian cousins and relatives in the Veneto in the oral tradition of the great kitchens of Italy.  Several are from favorite ristoranti, trattorie and cooking schools that are part Seeing and Savoring Italy taste and travel itineraries. They are written in the narrative style so that I might include the experiences I have had eating and traveling in Northern Italy,Tuscany and Umbria with my Italian family and friends.

You can view more recipes from classical Italian kitchens to modern interpretations of the generational foods of Italy with product recommendations at http://www.cosituttimarketplace.com/servlet/the-Recipes/Categories.

Trofie Pasta with Ligurian Basil Pesto, Potatoes and String Beans

Boil 1/2 lb of new potatoes cut into small cubes and 1 cup trimmed halved fresh green beans in salted boiling water. Remove cooked vegetables with slotted spoon and use boiling water to cook 1/2 package of La Bella Angiolina Trofie Pasta according to package instructions. Drain pasta reserving 1/2 cup of pasta water to loosen sauce if necessary. Return vegetables to pot with pasta, add 3-4 T of La Bella Angiolina Ligurian Basil Pesto and toss. If needed add retained pasta water to loosen sauce. Serve with grated pecorino or parmigiano cheese.

 

Macedonia di Frutta

In Italy, macedonia or macedonia di frutta is the name for a fruit salad made from an assortment of seasonal fresh fruits.  I have had macedonia many times in Italy often flavored with a sweet wine such as marsala or a liquor such as maraschino or triple sec. The first time I saw it on the menu I thought it was from Macedonia (the country of) then after a few more episodes of complete ignorance, I asked my cousin Lidia and she told me that macedonia is like a compote of fresh mixed  fruits (1 cup of bite size seasonal fruits covered with 1 glass of sweet wine) and is a dessert, as Italian’s are very big on serving fruit at the end of a meal.  You can allow the fruit to marinate in the liquid for a few hours but I prefer not to allow the fruit to macerate and become too soft and mushy.

Legend has it that the Italian fruit salad, macedonia, may be so named because Macedonia, the country of Alexander the Great, was a mixture of different cultures living together just as the desert is a combination of mixed fruits combined together in a single glass. Recipe is a composite of a macedonia I have often had with my family in Milano and with my Italian friends in Parma.

Beet Canederli  Canederli di Barbabietola

1 pound beets (red or yellow), 1 small diced yellow onion, 1 clove of minced garlic, 2 tablespoons unsalted butter, 1 1/2 cup stale white bread crumbs, 2 eggs 1 cup grated grana cheese, 1⁄4 cup chopped flat-leaf Italian parsley, 1/4 cup all purpose flour, coarse salt and freshly ground black pepper.

Heat the oven to 400°F. Wash the beets, wrap in foil, place on a sheet pan and roast in the oven until tender, 45 minutes to 1 hour. Let beets cool, then peel and grate using a box grater. Heat 2 tablespoons butter over medium heat, add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté  about 1 more minute. In a large bowl, combine the onion mixture with the beets, bread crumbs, eggs, cheese, and parsley. Add flour to bind. Season to taste with salt and pepper.

Bring a large pot of salted  water to a boil. Take a small amount of the canederli mixture and form it into a small ball about the size of a small strawberry. Place it in the boiling water. If the ball breaks apart, you need to add a bit more flour to the dough. When it holds together as it cooks, eventually floating to the top when done, you are ready to make the canederli. Form the mixture into 16 large round dumplings. Drop the canederli into the boiling water and cook at a gentle simmer until they float to the top, 4 to 5 minutes. Remove from the water with a slotted spoon. Serve warm, with creamed horseradish sauce if desired.

Stracotta di Manza

Lasagna col Pesto

Pumpkin, Pici and Pecorino

Risotto alla Milanese alla Nonna and Marian 

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