The Traditional Foods of Venice, Italy!

(the photo above is a free downloadable image from "Islands")

Ciao from Venice!

It has been said that whether or not someone is a romantic at heart or not, Venice promises to take one's breath away. Venice must be experienced with all of one's senses wide open!

With it's breath-taking ancient architecture, winding canals, and endless mysterious passageways, Venice is one of the most alluring cities in the world.  Here I intend to relax with an espresso in Piazza San Marco, partake in a moonlit gondola ride and sip a Bellini at Harry's Bar.  And maybe just wander off the beaten paths to engage in history and beauty.

At this moment, I am in splendid, magical, enchanting Venice, the city of dreams, with my parents and I'm really not anywhere near a computer to post on my blog . . . every post has been pre-scheduled for the days that we're in each location of the trip.  But I promise to post my photos of the best sights and food that we enjoyed when I return to the States.

Venice, one of the 'bucket list' cities of the world, and one of the most endangered due to its foundation of low mud-banked islands amid the lagoon waters of the Adriatic Sea.  With its continual charming allure, physically it is very fragile with continual decay, erosion and water damage causing world-wide attention to prevent.  Venice is recognized by UNESCO as a World Heritage Site.  

To arrive in Venice, one must enter by water . . . in a boat through a series of canals.  The quintessential image of boat transportation in Venice is the 'gondola', once essential to navigate through the narrow and shallow canals, today they are a preferred mode in which to take a romantic trip around Venice.

While in Italy we want to see some of the great sights, but also just sit in the cafe's in some of the squares sipping on an espresso or glass of vino while watching the people of the country go about their daily routines.  In the evening we are hoping to take part in the traditional Italian 'passeggiata', or 'evening stroll'.  The purpose of this among Italians is 'to see and to be seen', to gather around and gossip about the latest going-ons.

For this portion of our trip, we will obviously visit the 'must sees' of Venice:  The Piazza San Marco, the heart of Venice with its Basilica San Marco, the Campanile, looking out at the 'Canalazzo', the Grand Canal,  and if time permits, I'd love to go to Murano to pick up a small glass momento!  I'm not sure if we'll take a gondola ride due to the lack of time.

But let's not forget THE FOOD of Venice!

Italian cuisine with its simple ingredients, enticing aromas, and fabulous flavors is one of the most delicious food on the planet. And it is here in Venice, where I'll begin my gastronomic tour of Italian food.

Venice, like every region of Italy, is known for its traditional food specialities.  A visit to Venice offers an opportunity to discover fascinating gastronomic traditions.  Obviously due to Venice's location on the sea, there is a large abundance of fish dishes, simply seasoned with olive oil, vinegar, garlic, parsley, and herbs.  Although the lagoon is famous for the quality and variety of its fish, the inland river waters' fresh fish are also cherished in recipes.   

Traditionally, fish was marinated and/or salted in order to preserve it for long periods of time before eating. Being a fish lover, I know that I will be in heaven with the high quality of seafood harvested from the sea.  The most famous fish entree is Baccala' Mantecata, which is made with cod from the colder northern seas and in shipping to Italy is preserved by salting it profusely, and within four days the excess salt is removed and then the fish is dried in the open air.  Finally the cod is soaked for some time in water. 

(photo credit to ItalianFoodNet; link for the recipe)

Baccala' Mantecata

Venice's most notable dish is softened, dried, salted Baltic codfish that is prepared in olive oil, garlic, parsley and creamed in a blender.  This is what I'd like to enjoy in Venice.  However, because we're in Venice on Monday, and I understand that it will be difficult, if not impossible to have fresh fish on Mondays because most fishermen do not work on Sunday nights.  I'll just have to see, right?  Bacala is usually served with polenta as a side dish and when mixed together, this is a delicate and delicious fish appetizer or first course served in both restaurants and Venetian homes.

(photo credit to Todd Coleman for Saveur, link for the recipe)

Sarde in Saor (Marinated Sardines)

This dish of Venice is a typical example of its traditions.  Translated, the name means 'sardines immersed in flavor'. This is an antipasto of sardines or anchovies with onions in a sweet and sour sauce, with 'pinoli' (pine nuts) and raisins.

Polenta

A staple in Northern Italy, polenta enjoys its greatest popularity among Venetians!   Originally known as part of 'cucina povera' (food of the poor), polenta is interestingly now considered to be a gourmet, upscale food!   Ah, that creamy, golden pool of ground semolina cornmeal that results from 30 to 45 minutes of constant stirring with a 'mescala', wooden stirring stick!  Venetians prefer polenta over pasta (although they do have pasta dishes).

My family still prepares polenta in the traditional way of pouring it onto a wooden board to cool off and then cut it with a string while hot.  If the polenta hardens, we always cut it with a knife.  Using milk or cream instead of water makes polenta even more rich and decadent!  We embrace the social tradition of making polenta and stirring it constantly each and every Christmas eve, both in the creamy version and fried with Fontina cheese melted on top!  YUM!

(photo credit to Leo Gong and Karen Shinto, link for the recipe)

Risi i Bisi (Rice and Fresh Peas) 

One of the most famous and ancient regional specialties of Venice and Risi i Bisi is offered in most Venetian restaurants and homes.  This is simple and tasty dish that is a unique combination of a soup and thick risotto which is made of fresh peas and risotto (rice) and cooked with chunks of pancetta (thick Italian bacon).  

Rice is a mainstay on Venetian menus and arrived on the scene from Arabia as a result of the strong maritime merchant position of Venice.  Rice dominates Venetian cuisine, but is served differently than in other regions of Italy.  Never eaten alone, rice is always cooked and served with other ingredients, such as fish and shellfish, sausage, beans, and more.    

(photo credit, Rosalind Corieri Paige, link to the recipe)

Risotto 

Once considered only food of the poor risotto is very popular in Northern Italy, with Venice being no exception.  The unique way to prepare risotto in Venice is with seafood, such as using black squid ink (Risotto Nero) and as in the States, using numerous combinations of ingredients including vegetables, artichokes, mushrooms, asparagus, peas and/or tomatoes.

Growing up, my mother prepared risotto for our family at least twice a week and it was always one of our favorite meals!  Mix it with Bolognese sauce and it's an incredible, filling meal in itself!  

Bigoli

This is the Venetians' contribution to the pasta of Italy.  It is similar to spaghetti pasta noodles, except slightly thicker with a small hole in the middle.  Bigoli is also slightly darker than regular pasta because it is made of whole wheat flour.

(photo credit to Annabelle Breakey and Randy Mon)

Gnocchi 

Although now prepared all over Italy, the delicious gnocchi is a culinary tradition dating all the way back to the 16th century and connected to the festivities of Carnival.   Exactly prepared from the recipe handed down from my family in Northern Italy gnocchi is made of potatoes, flour and eggs and then served with either melted butter, cheese, and sage, or other creative sauces.  If you have never had gnocchi in 'quattro formaggio' (four cheeses) you have not tasted Italian culinary bliss!

In Italian meals, gnocchi makes a delicious 'i primi' (first dish), but I love it as a side dish!  I adore gnocchi made with spinach served with a light butter and sage or marinara sauce . . . but I have to admit, the super-cheesy the sauce the better!

Tiramisù 

Oh, this is the famous, quintessential 'pick-me-up' dessert made of sponge cake soaked in rich coffee, Marsala wine, cocoa, amidst layers of sweet mascarpone cheese!   Records show that Tuscany and Veneto have fought over the origin of this recipe, however many sources confirm that it hails from Venice. 

(photo credited to "Pasta D'Arte")

Carpaccio

A famous treat created at Harry's Bar in Venice, and known here in the States, consists of raw/ultra-rare beef from the filet cut, sliced wafer-thin, coated with peppercorns or capers and served with Parmesan cheese and radicchio.  Often a sauce is served prepared with mayonnaise, mustard, cream, and tomato.  Many variations of the dish have evolved from the original recipe as well.

(photo credited to "Traveling Mamas" blog)

The "Bellini" and Prosecco!  Prosecco, a light, champagne-like sparkling wine is known as an 'appertivo', and is the base for the infamous Bellini mixed with white peach juice, from which morphed the 'Mimosa' with fresh orange juice and the 'Tiziano' made with fresh red grapefruit juice.  The Bellini was introduced at the famous Harry's Bar and enjoyed by Hemingway.

Trust me, I WILL end up here during our time in Venice!  I've just got to try one of these authentic, famous Bellini!

T

(photo credited to Ed from "The Bork Blog")

Cichetti

Similar to Spanish tapas, these are small portions of food that are served in Venetian bars.  Traditionally, Venetians eat cichetti ("have some fun") with a small glass of wine (ombre) either before lunch or dinner or often in place of those meals.  Eating cichetti is mostly a social activity where the locals hang out in crowded bars and eat cichetti standing up at the bar where the cichetti are spread out for one to choose from.  

Asiago Cheese

Asiago is one of Italy's finest sharp cheese specialties that comes from Veneto's famous cow's milk cheese.  Asiago is now one of the most popular imported Italian cheeses in the States today and one of my personal favorites.  I must try this cheese as fresh as I can find it in Venice! 

Wine

The best wines from the Veneto region include the fragrant reds, Valpolicella, Bardolino, and the more strong, white Soave.

Grappa 

Grappa is the strong alcohol that comes from distilled grape skin, pulp, seeds, and stem remnants from the winegrape pressings. Grappa has been the peasant's and farmers' drink of choice when it was customary to enjoy a very strong drink after a day of hard physical labor.  Grappa is Italy's national spirit, a liqueur today.

(photo credit to "A Food Odyssey" blog by Kathy)

Fritelle alla Veneziane

Considered to be the national dessert of the Veneto province, Fritelle are small, fried, sweet doughnuts made of flour, eggs, sugar, lemon, and Marsala.  They can  also be made with a variety of extra ingredients including 'frutta' (fruit), cream, powdered sugar, or zabaglione.  Venetians have exceptional expertise with pastries and 'i dolci' (sweets).  Fritelle have been the traditional sweet of Carnival dating all the way back to the Renaissance! 

It's a good thing that I'll be doing a LOT of walking to hopefully balance the food tasting!

This is certainly not a complete list of the specialty foods of Venice and Veneto, so if you feel that there is some dish that I have not included, please let me know in your comment and I will quickly edit this post upon my return to the States on the 21st of October.


Mangia!

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Bucatini with Roasted Sweet Red Pepper Sauce

Roasting red peppers freshly picked from the garden is just one of the easiest things that you can do to preserve your bountiful harvest of peppers.  And here's a good recipe to use some of those roasted red pepper that you want to enjoy right now!  Now if you've never roasted red pepper before, here is a tutorial on my blog:  Just click on this link to find some easy instructions for roasting red peppers.  This is a vegetarian, red marinara sauce for pepper lovers!  It is also pretty intensely flavored with the natural sweetness of red peppers.  For a more pungent flavor, use Asiago cheese instead of the every day, over-used Parmigiana-Regiano cheese.  But if you prefer a more mild cheese, than use the Parmesan instead.

My husband thinks that this is an "outstanding" marinara sauce, but he was frustrated with the bucatini noodles since he couldn't 'suck' the noodles into his mouth as he does with spaghetti noodles . . . bucatini noodles resemble long, thin tubes with a hole through the entire length of the noodle.  So twirling this noodle is essential to getting it into your mouth!  The name 'bucatini' originates from the Italian word 'buco' which means "hole", and 'bucato' means "pierced".

Bucatini noodles are particularly common in Rome and throughout the Italian provence of Lazio.  These have a fun and different pasta noodle shape, and not easily found in American grocery stores.  You can find them on-line from Italian food merchants or in Italian specialty food stores in larger cities.  But you can use any pasta shape that you prefer.

This recipe is similar to the infamously popular "Bucatini all'Amatriciana" in that a tomato-based sauce is used with the heat of red pepper flakes (pepperoncino), but it differs in that roasted red peppers are incorporated instead of pancetta and the use of asiago instead of pecorino romano cheese.  Both are delicioso!

please click on the link below for this delicious recipe!

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Wild Mushroom Agnolotti in Basil Pesto Butter

"You are not to cook for 8 weeks!" and "No BLT's" stated the nurse at the Carolina Neurosurgical and Spine Center in a pre-surgery class filled with a group of patients and their primary care takers preparing for upcoming lumbar fusion surgery.

"Oh my God," I said to my husband during the class that took place two weeks ago prior to the back surgery.  This rule for recovery was just as much of a shock as learning the amount of pain that would be encountered for the first 4 days after surgery.  Cooking requires a lot of "bending, twisting, and lifting . . . the three BLT's", the things that you cannot engage in for 8 weeks while wearing a back brace and healing the wounds of surgery.

"Prepare lots of frozen meals ahead of time, or have someone cook for you,  or order take-out" continued the nurse.

Well, ordering take out every single day was not an option due to the expense, the huge portion sizes, and the amount of salt and fat included.  And as far as having someone else cook in this household, let's just say that my husband's cooking skills are almost non-existent except for Sunday morning pancakes and sausage.

So that really put the emphasis on preparing lots of frozen meals.  And I'm not talking about frozen pizzas or frozen boxed dinners either!

Truthfully I do make and freeze a lot of frozen homemade meals, but I thought that I'd get creative this afternoon for lunch while my husband was at work.  These new rules for recovery from surgery are proving to be like a little cheat sheet in the kitchen . . . to give yourself permission to use frozen ingredients too!  So since I was in the mood for feel-good carb-laden pasta, I slowly went to visit my happy freezer to see what I could put together.

One shelf of my freezer is filled with frozen pastas, both filled and un-filled.  Naturally since my husband fixed spaghetti in a batch of my frozen Bolognese sauce two nights ago, I went straight for the filled pastas.

Hmmmm?  Should I bathe these little pillows of beauty in a sage-butter bath?  Sounds good . . . but hey!  My drugged up head came up with a better idea!  How about using up a small container of frozen homemade marinara sauce?  Even better, my GPS location system went to the shelf where little plastic containers of my frozen home-made basil pesto was crying out to be used.

The pesto won!

So while the wild mushroom agnoletti were swimming in the boiling water on the stove, I melted a half stick of butter and stirred in about a tablespoon of my thawed out basil pesto sauce.  Not too much now; these are delicate pastas.

PERFECTION!  What a delicate and sublime flavor combination!

"So there!  I can still cook while in recovery . . . just a little more creatively with the help of my friend, the freezer!"

Wild Mushroom Agnolotti in Basil Pesto Butter

1 9 oz. package of Buitoni pre-made, frozen wild mushroom agnolotti
1 stick of butter
1 - 2 Tbsp. basil pesto sauce

Cook the mushroom agnolotti according to package directions.
Thaw out frozen basil pesto sauce.
Melt butter.
In a medium bowl, mix the hot butter and the basil pesto sauce.
Gently place the agnolotti in the warm pesto butter.
Toss lightly to cover the pasta lightly with the pesto butter sauce.

  

Mangia!

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Baked Pasta Fagiole

At a family reunion many years ago, I prepared this baked pasta, beans, and cheese recipe to feed a big crowd.  It's a cheese-laden casserole version of the classic Tuscan soup, "Pasta Fagiole" (lovingly called "Pasta Fazool" in my family).  This pasta dish was a huge hit at that reunion in the 90's and so for this year's family reunion 20 years later, my mother and I prepared it once again.  The same result happened . . . it was devoured!  If you're watching your weight, you'll have to pass up on this, because it's pretty heavy in the calories, carbs, and fat.  But you have to indulge sometime huh?  If you don't like beans, you can leave them out, but then it wouldn't be a spin off of the famous Tuscan Pasta Fagiole soup.  "Fagiole" simply means "beans" in Italian.

Here's the recipe for you to prepare someday when the heat of summer turns down and you're wanting some rib-sticking comfort food.  I hope that you enjoy!

Mangia!

click on 'read more' for this delicious recipe!

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A Slice of Lasagna!

A slice of the lasagna that I made yesterday . . . I've posted this photo a day later because once sliced, it sort of falls all over itself when cut directly out of the oven.  It holds it's shape much better if you wait a day, plus it even tastes better.  The recipe is included in the preceding post.  Enjoy!

See how nicely it stays stacked?  Four layers of pasta deliciousness!

This special lasagna pan was purchased from Chefs.com and could easily have handled an additional fifth layer!

Mangia!

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Lasagna for Loved Ones in the Heat of Summer!

If there is one pasta dish that is truly a labor of love it has to be lasagna!  The time and expense of making lasagna sadly prevents me from making this indulgence very often; my family is lucky if I make it once a year.  But my husband insisted that I make my lasagna for a very dear friend today whose mother passed away.  Despite the 90 degree temps outside, we heated up the oven and the kitchen to bake two big pans of lasagna.  And as you know:  special people deserve special things and our friend is certainly worth this extra effort during her time of loss.

This recipe is very special to our family; so special in fact, that our oldest son loves it so much that he asked for the recipe to prepare for dinner on the evening that he proposed to his girlfriend (and she said 'yes'!).  Now that's a compliment!  I've also given this recipe to my daughter who shared it with all of her teaching friends in Tennessee.  My youngest son in Chicago, an aspiring young cook, always "wow's" his friends with this lasagna too.

I've only used one lasagna recipe other than this one, which is a very traditional lasagna for the Italian Carnivale and that I shared in a post on February 22, 2011.  Truthfullly, this recipe is even better than the decadent "La Grande Lasagna di Carnivale".

The Bolognese sauce for this lasagna is not my family recipe, but it is still wonderful.  It has a little bit of sugar added that many Italian cooks often add to soften the tang of the tomatoes and which my family never added.  Actually for this recipe, I think it is quite a nice addition.  If you don't like to add sugar to your tomato sauces, just omit it.

If you decide to go ahead and jump in and prepare this lasagna, give yourself quite a big portion of your day to make the Bolognese sauce OR make the sauce the day before.  The sauce is the big time demand of this dish.  I hope that you enjoy this wonderful lasagna.  Please let me know if you prepare it and what you think!


Mangia!


please click on 'read more' below for this delicious recipe!

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Baked Spaghetti Pie ~~ Perfect Way to Use Cooked Spaghetti!

Spaghetti in Bolognese sauce . . . we devour a tremendous amount of it!  Twice a year we make huge, HUGE pots of Bolognese (meat) sauce to freeze in order to use whenever we want pasta at the last minute without having to wait to make this sauce from scratch each time.  This sauce is a life-saver, but we eat so much of it, that like everything else, it can get old.  Variety is the spice of life, right?

So I played with a few recipes today (from both on-line sources and my endless amounts of clipped recipes) to come up with a Baked Spaghetti Pie.  Oh my goodness, this is so delicious that even my husband spoke not one word while he stuffed his face.

"Silence" from the lips of Mr. M. and P. (Meat and Potatoes) while eating is ALWAYS a good sign!  It's his sign of culinary happiness and approval!  If he doesn't enjoy something he says something directly after his first or second bite and that's all that's necessary to realize if a recipe is a loser or not.  So I love it when he eats in quiet bliss because I know he's basically saying "I like this and can't eat it fast enough!".  This man's taste palate and his stomach are very important to my cooking endeavors, and as a result he's a spoiled man regarding good food . . . and I rely on him to tell me the truth to keep or toss out a recipe!  His huge stamp of approval is all over this recipe for you!

If you prepare this recipe, use any ingredient that you prefer and/or have on hand in your pantry.  For example, I had some Genoa salami on hand and chose to dice it up and throw it in.  I also had some prosciutto but decided against using it because it's not an ingredient to get lost in a casserole-type of dish; it's best to shine on it's own.  If you have some ground pork or turkey, that would be great, but in this case I had only ground chuck beef and used it.  Do you like artichokes . . . anchovies . . . olives?  Just chop some up and throw those in and make this recipe your own personalized version!!  The spaghetti forms the base and the toppings are as unique as your imagination.

 Baked Spaghetti Pie

4 cups (minimum) left over spaghetti in Bolognese or Marinara sauce
2 jumbo eggs
1 Tbsp. egg whites
1/2 cup freshly grated Parmesan cheese
1 large ball of fresh mozzarella (or ricotta if you prefer)
1 pound ground beef or pork (or 1/2 and 1/2 of each)
Seasonings of choice (I liberally sprinkle Accent, Mrs. Dash Tomato Basil Flavor, and Nature's Seasoning)
2 - 3 Tbsp. olive oil
4 large cloves of freshly minced garlic
1 green pepper, chopped
1/2 onion, chopped
1/4 lb. diced Genoa salami (or prosciutto)
1 small can sliced mushrooms, drained . . . or fresh if you have them on hand
1/2 package of sliced turkey pepperoni (or regular pepperoni)
2 packets or containers of pizza sauce (Trader Joe's is very good)

1 7 to 8 oz. package of 5 to 6 shredded cheese Italian blend

In a medium casserole dish place the left-over spaghetti Bolognese and spread evenly.

Combine the egg and egg whites and blend in the Parmesan cheese to the mixture.

Pour this egg-cheese mixture evenly over the top of the spaghetti Bolognese.

Spread the fresh mozzarella (or ricotta) over the spaghetti.

Saute and brown the ground beef with seasonings of choice.

In a large frying pan, heat 2 - 3 Tbsp. olive oil.

Add the chopped green pepper, minced garlic, chopped onion, and diced salami.  

Cook for about 5 minutes.
Do not burn the garlic.

Add to the sautéed, seasoned and browned beef.

Spread the beef-vegetable mixture over the mozzarella.

Layer sliced mushrooms.

Layer the pepperoni.
Pour the pizza sauce on top and spread evenly.

Generously sprinkle the shredded cheeses over the top.

Place spaghetti on lower rack of pre-heated oven.
Bake for 45 minutes at 350 degrees, or until your preferred level of doneness, usually when the cheese is melted and golden brown.

spread the fresh mozzarella over the spaghetti Bolognese and egg-Parmesan mixture

spread the beef-pepper-garlic mixture on top of the mozzarella

next layer the sliced mushrooms and turkey pepperoni

pour the pizza sauce over the pepperoni

sprinkle and spread the 5 to 6 Italian cheese blend all over the top

Ooey, gooey, cheesy indulgence!  Yes!

Bake for 45 minutes until golden brown at 350 degrees.

Enjoy this cheesy Italian-American dish!

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Tortellini in Brodo (Tortellini in Broth) A Northern Italian Classic!

Everyone loves their cherished family traditions, especially for the holidays.  For my family, no holiday would ever be complete without tortellini in broth (tortellini in brodo).  We serve this soup the authentic way from northern Italy, specifically the provence of Emilia-Romagna.  Although tortellini is delightful served in a cream sauce, this is the true northern Italian way to serve it.  My family savors this delicate homemade stuffed pasta in a very American way that differs from how it is served in Italy . . . we fill our bowls with a large quantity of tortellini, whereas in Italy only a small amount of tortelllini float in a large amount of broth.  Why keep going back for seconds when it's already in front of you in your bowl?  Makes sense to me!

We are spending Thanksgiving in a much different way than in the past.  For the first time we are celebrating this holiday on the coast on Hilton Head Island, SC.  The weather is just gorgeous in the 70's to low 80's, with soft breezes and cool evenings.    It really is a wonderful change.  Each day we've been biking and walking the beach.  A perfect way to relax, restore, and ponder on all things that we are grateful for.

This recipe requires several days to prepare; one day to make the pasta and broth, and one day to fill and twist the tortellini.  If you have the time and desire for a true Italian homemade pasta specialty, here is my cherished family recipe for Tortellini in Brodo (Tortellini in Broth):

I found this following bit of Italian food trivia on the Barilla web-site:


"Although tortellini are undoubtedly a food from Emilia, the origin of this famous pasta dish is unclear. One thing is for sure and that is that tortellini are fairly ancient. There is a recipe for tortelli, larger tortellini, that dates back to the 12th century, while the first recipe for tortellini alla Bolognese comes from 1550. From that moment on, tortellini have held a special place in the cuisine of Bologna. 


There are many legends told about this dish: one of the most famous, written by Cerri in the 14th century, recounts that Mars, Bacchus and Venus came down to earth to intervene in the 12th century war between the people of Modena and Bologna. Having arrived at the battle site, the three guests decided to spend the night at an inn in Castelfranco, a small town located in between the two cities. 


According to the legend, in the morning, Bacchus and Mars woke up early to visit the battle site, but when Venus awoke, she thought she had been abandoned by her companions. She immediately called the innkeeper to find out where they had gone. The innkeeper arrived to find the goddess of love naked in front of him. The beauty of her body made such a strong impression on him that he created a new shape of pasta that resembled her belly button!


DID YOU KNOW THAT...


Traditionally, when cooked in broth, 50 tortellini were served per person?"


Thanks Barilla!

Tortellini in Brodo (Tortellini in Broth)

Pasta Dough:

Blend together:

1 - 2 Tbsp. olive oil

1/2 tsp. salt

2 jumbo eggs

2 Tbsp. water

1 Tbsp. whole milk (this helps the pasta seal together when twisting the tortellini)

1 cup Semolina flour

Blend these six ingredients together very, very well.

Then add:

3/4 cup regular flour (not semolina)

You can mix this the old-fashioned way by making a "bowl" of flour on a wooden block, placing the wet ingredients in the center of the 'flour bowl' and gently add the flour in with a fork until completely mixed, OR you can mix the dough in a food processor until it has the consistency of corn meal. This finished dough should be well blended, but NOT sticky. If it is sticky, cut the dough into 3 sections and add 1 Tbsp. flour to each. If, on the other hand, it is too dry and crumbly, add 1 - 2 tsp. water.

Knead the pasta dough for 2 - 3 minutes. Put into plastic bag and let rest for 30 minutes.

For every egg that you use, it will make about 100 tortellini, therefore this recipe makes 100 tortellini (at the correct size that is).

Tortellini Filling:

1 lb. ground cooked veal, drain the fat and cool slightly

1/4 lb. prosciutto

1/4 lb. mortadella

While the veal is cooking, grind the prosciutto and mortadella in a food processor, only until it is in little pieces -- don't process to much or it will turn into a mushy mess.

Then add this the cooked veal; let it cool a little or the egg that you are about to add will cook and you don't want the eggs to cook.

Add to this whole mixture:

1 tsp. salt

1 tsp. (or more to taste) nutmeg

dash of pepper

1 jumbo beaten egg

Continue to add:

1/3 cup grated Pecorino Romano cheese

1/3 cup grated Parmigiana Reggiano cheese

1/3 - 2/3 cups plain bread crumbs

If needed: add 1 - 2 Tbsp. butter

You need to taste throughout the blending process to determine the 'crumbly texture and biting taste'.

Now, let's get the chicken broth going on the stove before you get started rolling the pasta dough out.

Homemade Chicken Broth (Brodo):

Fill a large, tall pot with clean water (I like to use water from my frig that purifies it) with enough room from the top of the pot to put the rest of the ingredients in without overflowing the water.

Put the following in the pot:

One 6-pound chicken (hen)

1 package soup bones (if you can get them)

1 4-pound round bone beef roast

3 carrots, cut in thirds

1 onion, cut in 1/4's

3 celery stalks, cut in thirds

1/4 bunch of Italian parsley

salt

Cook 2 - 3 hours.

Take all ingredients out of the broth with a hand strainer.

With thin tea towels covering a colander/strainer, pour the broth through them into another pot......this is a lot of work and usually needs two people to do this. Be careful, the broth is very hot while you do this. Continue to strain the broth into clean tea towels about two more times until the broth is completely clear and free of any ingredient remains.

Taste, add more salt to taste.

If you make this the night before, refrigerate it, and then the next day, skim off any fat/grease from the top (it will solidify in the frig and be very easy to remove).

Serve with freshly grated Parmigiana cheese

Buon Appetito and Happy Thanksgiving!

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Gnocchi con Zucchero e' Cannella ~ A Veronese Specialty!

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"Romeo, oh Romeo, where forth art thou Romeo?"

Those famous words from Juliet to her lover in Verona, Italy as penned by Shakespeare in his classic melodrama "Romeo and Juliet".  The heroine of that story underscores this month's movie for "Food 'n Flix" which was selected by our host, Kim of Stirring the Pot -- "Letters To Juliet".

Also set in Verona, Italy, a young American woman is inspired by the real-life activity of people writing letters to Juliet and inserting them into the walls of Juliet's courtyard.  'Secretaries of Juliet' reply to those who wrote the letters.   The story unfolds about the romantic lives of two women, one young and one in mid-life and how their endeavors play out in the hills of Italy.  Of course it all ends happily, but if you're interested in more of the details of the film, click on this {link}.

OK, so I began to think about what might be a typical dish that originated from Verona, Italy.  Not knowing much about the city's cuisine, I did some research.  I discovered that Tiramisu was created in Verona, that unforgettably sweet peaches and cherries flourish there, that Valpolicella wine and some of Italy's finest extra-virgin olive oil are both produced in Verona and finally, there is a traditional gnocchi recipe that is sweetened with sugar and cinnamon, known as: "Gnocchi con Zucchero e' Cannella", an Italian dish that I have never tasted, nor ever heard of.  So to help me get out of my comfort zone and try something new, I chose this unusual recipe.  I really wanted to make a peach mascarpone cheesecake, but I didn't want to turn on the oven and bake in this 100 degree summer heat that we're experiencing this week.  More of Verona, Italy's specialty dishes and foods can be found at this {link}.

I also found that there are several ways to make this gnocchi.  One way is for dessert and the other method is for an entree version.  Mr. M. and P. (meat and potatoes) would have nothing to do with the entree recipe and so I made both versions to keep him happy.  I don't know what I'm going to do with him sometimes!

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Creamy Orecchiette with Cherry Tomatoes, Basil and Garlic!

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I've fallen in love with a married man!  Well, not really with HIM, but rather with the authentic Italian recipes that he prepares, as well as his TV show, Dolce Vita, filmed in Tuscany!  I'm talking about my obsession with the cooking methods of David Rocco, a Canadian-Italian who now lives with his young family in Italy.  David takes us on his escapades throughout Italy alongside some of his crazy Italian friends, and always speaks to them in Italian . . . he speaks in English during the cooking portions of the show.  The only other celebrity Italian chef that even comes close to this level of authenticity of actually filming in Italy in all of it's food culture is Lidia Bastianich; but even Lidia films the cooking portion of the show in her kitchen here in the States.

Finally, after waiting for six months, his first cookbook that parallels the television show is once again available on the market.  I just received it last week and couldn't put it down!  I have also pre-ordered his second cookbook which will be out this fall sometime.

So what to prepare for dinner today?  How about a new recipe that I can use up some of the baskets of cherry tomatoes that we harvest every morning?  I have a great recipe for roasted cherry tomatoes that has been prepared with positive reviews, Sweet Cherry Tomato Basil Pesto Sauce on Farfalle Pasta, but I'm always wanting to try something new.  Flipping through the Rocco cookbook, I found this recipe for orecchiette (little ears) pasta in a smooth, creamy, velvety cheese sauce.  I tweaked it quite a bit because Bill and I found it to be just a little too bland for our taste buds.  I doubled the tomatoes, added lots of garlic, and replaced the cilantro with basil from my garden.  It is simply delicious!  I highly recommend this recipe for all of you pasta and tomato lovers!

Creamy Orecchiette with Cherry Tomatoes, Basil, and Garlic
(very adapted from David Rocco's Dolce Vita)

1 lb. box Orecchiette pasta
4 Tbsp. olive oil
40 cherry tomatoes, washed, cut into halves (David Rocco used only 20 tomatoes)
2 - 3 large garlic cloves, minced (my addition)
30 leaves fresh basil, chopped (my addition, David Rocco used cilantro)
1/2 cup ricotta cheese
1/2 cup of the saved pasta cooking water
1/4 tsp. red pepper flakes (my addition)
salt and pepper to taste

Boil a large pot of water.
Add a few tablespoons of salt.
Cook the orecchiette for about 9 minutes, just before the 'al dente' stage is achieved.
Drain pasta and reserve 1 cup of the cooking water.
While the pasta cooks, heat the olive oil in a large frying pan.
Add the cherry tomatoes to the oil and cook for a few minutes (3 - 5 minutes).
Add the minced garlic.
Add the chopped basil.
Add the pasta and ricotta.
Add the red pepper flakes
Use some of the saved pasta cooking water to make the mixture a little more creamy.
Blend everything well until the sauce is creamy and smooth.
Serve immediately.

Below is a glimpse of the beautiful bake ware from Lydia Bastianich.  

Gorgeous, huh?

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Farfalle Carbonara with Spring Peas

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April showers bring May flowers!  And thank God for the rain that we've received before things dry out in the summer!  I really appreciate gentle rain showers and thought it was such a delightful theme for this week in the I Heart Cooking Club with Jamie Oliver group.  "April Showers" . . . what foods come to mind?  Well, spring peas seemed to be popping up on my brain, so I searched Jamie's web-site for "spring" and numerous recipes appeared.  Since I've got a pantry full of pasta that I need to use, and some cream and peas already in the frig, all I needed for this recipe was some pancetta.  Not a problem, I easily picked that up on the way home from the office.

I made a few changes to increase the smiles on our faces over this recipe:  First I increased the amount of pancetta.  I've got a husband who prefers meat over pasta, so I have to meet him half way by adding more pancetta.  It was wonderful!  I added one more ounce of cream, because I figured, "why not?".  Next, we're not big fans of mint in pasta, so I replaced it with the classic Carbonara herb:  Italian Parsley.  Finally, I needed to really shake on some extra salt and pepper at the end when I tasted the final results, even though I don't need salt for my health.  The recipe certainly required it for enhanced flavor!

I also recommend that the next time I make this, I'll saute' 2 or 3 cloves of garlic in the pancetta fat after the pancetta is cooked.  This time I drained the fat, since I certainly don't need it in my nutrition.  But it would be nice to complete this recipe with some golden garlic blended in.  I think I would also use half Pecorina-Romano and half Parmigiano cheeses instead of all Parmigiano cheese alone, just for a flavor that I prefer.

Farfalle Carbonara with Spring Peas
adapted from Jamie's Dinners

1 lb. farfalle pasta (bow ties)
1 jumbo egg
4 oz. heavy cream (changed from 3.5 oz - I mean what's an extra ounce?)
sea salt and freshly ground black pepper
12 rashers of pancetta, roughly sliced (I used 1/2 lb. chopped into chunks)
3 handfuls of fresh or frozen peas
2 sprigs of fresh mint leaves (I eliminated this since we're not crazy about mint with pasta)
2 handfuls of freshly grated Parmesan cheese
2 Tbsp. fresh Italian parsley, chopped (I added this, since it is classic in Carbonara)
more salt and pepper to taste (it needs it!)

Bring a large pan of salted water to the boil, add the farfalle, and cook for 10 minutes or until al dente (farfalle noodles take a little bit longer than spaghetti noodles).
Whisk the egg in a bowl with the cream, salt and pepper.
Place the pancetta into a another large frying pan and cook until crispy and caramel brown.
When the farfalle is nearly cooked, add the peas to the pasta and water for the last minute and a half.
When cooked, drain in a colander, saving a little of the cooking water.
Add the pasta and peas to the pancetta.
Add the egg and cream mix to the pasta, peas and pancetta mixture. What's important here is that you add it while the pasta is still hot. This way, the heat of the pasta cooks the eggs and creates a silky smooth sauce.
Add the Parmesan cheese and gently blend everything together.
Add the Italian Parsley and once again blend gently (original recipe calls for mint).
Toss together and loosen with a little of the reserved cooking water if necessary. Season with salt and pepper . . . just a note:  it really needs this!
Serve as soon as possible while hot.

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Cheesy, Creamy Baked Orzo with Fontina and Peas

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Let me forewarn you:  This is not a light, low-cal/fat recipe, but rather this dish is a diet-buster!  It is an indulgent, creamy, cheesy pasta dish!  Laced with spring green peas and meaty mushrooms, it's perfect by itself as a meatless meal or paired with your favorite entree as a side dish.  I put this together in less than a half hour prior to baking which made it even nicer.  I'm sure that after sitting a day, all of the flavors will mingle beautifully!  There were several adjustments that I made to this recipe:  I sauteed some garlic with the onions and mushrooms, doubled the amount of cream and salt, and cut the bread crumb amount in half.  These made a notably delicious difference in the texture (less dry) and flavor (more exuberant).
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This week's theme for the "I Heart Cooking Clubs" group is "Spring Fever" with Giada de Laurentiis' recipes to inspire us.  As I perused through the cookbook that my daughter gave me, "Giada's Kitchen", this recipe that features peas and mushrooms caught my eye.  Peas and mushrooms always represent spring for me, especially morel mushrooms from when I was younger, my family would hunt for those little guys!  Those little mushrooms were so HARD to find, yet oh so good!
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This is a nice recipe, I would definitely make it again and again, but of course with the adjustments that I made.  We just enjoy pasta in a sauce that is more creamy and garlic-y!  My husband also felt that there should be more peas and mushrooms added.  Now that's saying something!  I'll make note of that for the next time we make this wonderful spring recipe!
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Baked Orzo with Fontina and Peas
(adapted from Giada de Laurentiis)

4 cups low-sodium chicken broth
1 pound orzo pasta
4 Tbsp. butter
Cooking spray for the baking pan
1 onion, chopped
2 large cloves of garlic, minced (my own addition)
8 oz. white mushrooms, wiped, trimmed, sliced (I used Baby Bellas, add another 8 oz. of prefered)
1 cup Marsala wine
1 cup heavy cream (original recipe calls for 1/2 cup)
4 oz. shredded fontina cheese
4 oz. diced fresh mozzarella cheese
1 cup frozen peas, thawed (add another cup if you like)
1 tsp. salt (original recipe calls for 1/2 tsp)
1/2 tsp. freshly ground black pepper
1/4 cup plain bread crumbs (original recipe calls for 1/2 cup)
1/4 cup freshly grated Parmesan cheese
1 tsp. dried thyme

Preheat oven to 400 degrees F.
Spray a 9 x 13" baking dish with cooking spray.
Bring the chicken broth to a boil over medium-high heat in a medium sized saucepan.
Add the orzo and cook until almost tender, about 7 minutes.

Melt the butter over medium heat in a medium skillet.
Add the onion and saute until tender, 3 minutes.
Add the garlic and saute for another minute, do not burn.
Add mushrooms and continue to saute until golden around the edges, around 7 minutes.
Add Marsala wine.
Scrape the brown bits off bottom of the pan and cook until Marsala is reduced by half, about 5 minutes.
Add mushroom mixture to the orzo in a large bowl.
Add the cream, fontina and mozzarella cheeses, peas, salt and pepper.
Stir to combine.
Pour the mixture into the prepared baking dish.

In a small bowl, combine bread crumbs, Parmesan, and thyme.
Sprinkle the bread crumb mixture over the top of the pasta/mushroom/pea mixture.
Bake until golden brown on top, 25 minutes.
I also broiled it for 3 minutes to get the top more golden brown.

More shots of my "Ice Follies" Daffodils still in full bloom!

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