Italy is art, history, stunning landscape, warm and welcoming people – and food. An integral part of lifestyles here, as varied as the terrain and the hill towns, the culinary wonders of Italy vary region to region – and even town to town.
Ingredients: 100 g of pasta (spaghetti) for every person (or about 1 lb for 5 people) *The Genovese serve their pesto with trofiette (a flour and water-based pasta of curious twisted shape) but any form welcomes a buonissimo pesto, (in fact, Felicità makes a pesto lasagna as well!) a large, large bunch of basil a handful of pine nuts a…
Ingredients: penne pasta (use 1 lb for every 5 persons) 2 medium-sized zucchini generous bunch of zucchini flowers saffron chili pepper salt, Q.B. (“quanto basta” or as much as you need – the most common annotation in Italian cookbooks!) extra-virgin olive oil (accept no substitutes!) onion Put pasta water (salted) on to boil (this dish…
Spagetti alla carbonara is usually made with the Italian salt-cured bacon,pancetta. Here is a lighter summer version (serves about 6): Use a bit more than 1 lb of spaghetti (a lb. serves about 5). As water boils for the pasta, finely dice a couple of medium-sized zucchini and one medium-sized onion. Cover saucepan with olive…
I learned this recipe from an Assisi friend. Please see my article about our first grape harvest! Ingredients: 1 or 2 sausages for each person (best sausages: the Umbrian ones! If not available, use a good pork sausage which is not highly seasoned – lean, if possible) Bunches of grapes – about 1 bunch for every…
Ingredients – serves 4 a young chicken (free-range chicken is best!) 1 lbs of ripe red tomatoes, Roma variety if possible (contain less water) a couple slices of prosciutto 6-8 slices of a good Italian or French bread salt, pepper dry white wine – a cup or more fresh basil, parsley, maggioram olive oil –…
Ingredients: (for 5) 1 lb. ground veal or mixture of ground veal, ground chicken, ground pork (use less proportionately of the chicken) 1 – 1/2 – 2 c of bread, taken from center of loaf of excellent bread (Italian-style or French, but coarse in texture) water 2 eggs 1 clove garlic, finely-chopped handful parsley and handful of basil,…
Ingredients for 8 persons: (Note / all ingredients approximate – as quantities in Italy are ofteh “q.b”., i,e quanto basta (“as much as you need”) about 2 1/2 llbs of tender, top quality veal , cut into – 2 -1/2 in. cubes, roughly (- these are the “quadrotti”) a handful of pinenuts a head of…
Ingredients: turkey (or chicken) breast for each person extra virgin olive oil (accept no substitutes!), q. b. (“quanto basta” or “as much as you need) salt, q. b. very ripe Roma tomatoes or other (enough to cover top of the meat) garlic – 3 or 4 cloves optional: a handful of black olives Cover frying pan…
Ingredients: 1 small-to-medium sized zucchini per person (big ones will not do – avoid any with seeds in them) 1 bunch zucchini flowers, if you can get them 1 scallion or half a small onion and a generous handful of fresh chives (the combination I used in my sauce) 2 medium-sized very ripe tomatoes (cut…
Ingredients about 1 – 1/2 lbs of winter squash, sliced Parmesan cheese (q.b., ie, “quanto basta” or “as much as you need”) – about 1/2 c. 1 egg extra-virgin olive oil, q. b. bread crumbs, q. b (or about a cup) salt, pepper, q.b. fresh sage (about 5 – 6 leaves), finely-diced – and adjust to your…