We know that food is an integral part of any celebration in Italy. The New Year is no exception, with special feasts and dishes that have special symbolic meaning. Known as La Festa di San Silvestro, the celebration begins on December 31st as it does in most other parts of the world.
Cotechino (a type of Pork ) and lentils are the customary New Year's Day meal in Italy. The lentils symbolize wealth, and pork symbolizes richness of life for the coming year. Spumante, Prosecco, or other sparkling Italian wine is enjoyed while fireworks explode in the sky. It is not uncommon to stay up until sunrise to watch the first sunrise of the New Year. Wearing red underwear is customary and is said to bring good luck.
Firework displays are plentiful and begin a week before. the best way to watch them is from yoru window overlooking the town square. Once many Italians threw out their old possessions to show the universe that they're ready for the new things that the New Year will bring into their lives. Those old things incldued furniture and large household items as well. Luckily this tradition has almost disappeared and you don't have to be so concerned with being attacked by a flying sofa or chair if taking a walk at the stroke of midnight!
Try this fabulous Spumante in Rosa cocktail for your New Year's Eve celebration.
Spumante in Rosa
1/3 cup sweet Vermouth
1/3 cup Brandy
1 sliced, peeled kiwi
2 oranges sliced
1 lemon sliced
1 bottle rose wine
1 Bottle of Spumante wine
8 leaves fresh mint
Crushed ice
In punch bowl, place in vermouth, brandy, add in kiwi slices, orange and lemon slices. Mix well. Before serving, pour in rose and spsumante wines. Place in 1 tray of ice cubes. Serve in punch glasses with mint leaves and slices of fresh fruits in season.
martedì 30 dicembre 2008
mercoledì 26 novembre 2008
Thanksgiving, Italian Style
Thanksgiving is, of course, an American holiday. But that doesn't mean that you can't cook your traditional Thanksgiving holiday meal with a bit of authentic Italian flair!
It has become a tradition for some Americans to have lasagna as the main course for Thanksgiving dinner. If that's tradition in your family, you can't make your Thanksgiving much more Italian than that! Many others who still have the traditional turkey on Thanksgiving make turkey lasagna with leftover turkey for the days following Thanksgiving.
Italian Sausage stuffing is a great way to incorporate a seasonal Italian specialty into your classic holiday meal. After all, a turkey dinner isn't a turkey dinner without stuffing! So make it Italian style by trying Italian Sausage stuffing this year instead of your traditional recipe. If you've got vegetarian guests, chestnut stuffing is an excellent seasonal choice very appropriate for this time of year.
One of the easiest ways to incorporate some classic Italian cooking into your Thanksgiving celebration is to make an Italian inspired dessert, such as cannoli or panna cotta (Italian Custard).
Be sure to start your family holiday meal with antipasto. Incorporate some delicious fresh cheeses, such as mozzarella and provolone, and don't forget the tomatoes and olives. Fresh red peppers with rich Italian bread is sure to be a crowd pleaser, and is a delicious and appetizing start to a festive holiday gathering.
Do you have special Thanksgiving traditions? Share your favorite holiday recipes and treats with us.
It has become a tradition for some Americans to have lasagna as the main course for Thanksgiving dinner. If that's tradition in your family, you can't make your Thanksgiving much more Italian than that! Many others who still have the traditional turkey on Thanksgiving make turkey lasagna with leftover turkey for the days following Thanksgiving.
Italian Sausage stuffing is a great way to incorporate a seasonal Italian specialty into your classic holiday meal. After all, a turkey dinner isn't a turkey dinner without stuffing! So make it Italian style by trying Italian Sausage stuffing this year instead of your traditional recipe. If you've got vegetarian guests, chestnut stuffing is an excellent seasonal choice very appropriate for this time of year.
One of the easiest ways to incorporate some classic Italian cooking into your Thanksgiving celebration is to make an Italian inspired dessert, such as cannoli or panna cotta (Italian Custard).
Be sure to start your family holiday meal with antipasto. Incorporate some delicious fresh cheeses, such as mozzarella and provolone, and don't forget the tomatoes and olives. Fresh red peppers with rich Italian bread is sure to be a crowd pleaser, and is a delicious and appetizing start to a festive holiday gathering.
Do you have special Thanksgiving traditions? Share your favorite holiday recipes and treats with us.
giovedì 13 novembre 2008
It's Chestnut Harvest Season!
In Italy, this time of year you will find street vendors selling delicious roasted chestnuts. It’s chestnut harvest season, and now is the perfect time to learn different ways to prepare this unusual but tasty nut.
The most common way to prepare chestnuts is to roast them. This is an easy task. Simply poke several holes in each chestnut or cut an “X” in the flat side of the nut prior to roasting. Then place the chestnuts on a cookie sheet and bake at 400 degrees for about 20 minutes. Placing an “X” might be a better option than simply poking holes in the nuts, because it can facilitate easier peeling of the shell when you’re ready to enjoy them. Roasted chestnuts are particularly delicious when buttered and sprinkled with a bit of sugar.
Chestnuts are often frequently boiled. This is the best method to use when you need fully cooked chestnuts to use as part of another recipe. To boil chestnuts, pierce the nut shell as described in the steps for roasting. Bring water to a boil, then boil the chestnuts at a rolling boil for about 15-20 minutes. Boiled chestnuts can be mashed, and are sometimes used as a substitute for potatoes or pasta. You will also find them used in stuffings and desserts.
Chestnuts can be used in a wide variety of recipes. You can use chestnuts to create chestnut bread, chestnut cheesecake, cream of chestnut soup, and chestnut dip. Chestnuts make an excellent addition to many holiday stuffing recipes, and chestnut puree is frequently combined with chocolate in a variety of delicious dessert recipes.
Chestnuts may also be baked, steamed in a regular vegetable steamer, baked, or stewed. You will find that many recipes, particularly dessert recipes, will call for pureed chestnuts. To puree chestnuts, follow the instructions for boiling them. After you’ve removed the brown shells, place them in a saucepan with water and boil them again for a full half hour, or until they’re easily mashable. You can then use a hand potato masher or mixer to really mash the chestnuts. After the chestnuts are well mashed, return them to a saucepan to add butter and other spices that are appropriate for your recipe. For desserts, you may want to add cinnamon and sugar, and for other recipes, salt, pepper, or other spices may be appropriate.
Do you have any delicious chestnut recipes you’d like to share? We’d love to hear your ideas!
The most common way to prepare chestnuts is to roast them. This is an easy task. Simply poke several holes in each chestnut or cut an “X” in the flat side of the nut prior to roasting. Then place the chestnuts on a cookie sheet and bake at 400 degrees for about 20 minutes. Placing an “X” might be a better option than simply poking holes in the nuts, because it can facilitate easier peeling of the shell when you’re ready to enjoy them. Roasted chestnuts are particularly delicious when buttered and sprinkled with a bit of sugar.
Chestnuts are often frequently boiled. This is the best method to use when you need fully cooked chestnuts to use as part of another recipe. To boil chestnuts, pierce the nut shell as described in the steps for roasting. Bring water to a boil, then boil the chestnuts at a rolling boil for about 15-20 minutes. Boiled chestnuts can be mashed, and are sometimes used as a substitute for potatoes or pasta. You will also find them used in stuffings and desserts.
Chestnuts can be used in a wide variety of recipes. You can use chestnuts to create chestnut bread, chestnut cheesecake, cream of chestnut soup, and chestnut dip. Chestnuts make an excellent addition to many holiday stuffing recipes, and chestnut puree is frequently combined with chocolate in a variety of delicious dessert recipes.
Chestnuts may also be baked, steamed in a regular vegetable steamer, baked, or stewed. You will find that many recipes, particularly dessert recipes, will call for pureed chestnuts. To puree chestnuts, follow the instructions for boiling them. After you’ve removed the brown shells, place them in a saucepan with water and boil them again for a full half hour, or until they’re easily mashable. You can then use a hand potato masher or mixer to really mash the chestnuts. After the chestnuts are well mashed, return them to a saucepan to add butter and other spices that are appropriate for your recipe. For desserts, you may want to add cinnamon and sugar, and for other recipes, salt, pepper, or other spices may be appropriate.
Do you have any delicious chestnut recipes you’d like to share? We’d love to hear your ideas!
From the Italian Kitchen is Back!
Well I’m sure you’ve noticed that we’ve taken a reprieve from the blog. We’ve been busy working on finalizing Maria’s newest book for you, and Maria has been quite busy with appearances and working on her books. We do apologize, but we’re back!
While in the final stages of finishing up Maria’s latest book, The Italian Kitchen, we’ve decided that we’ve kept you in suspense long enough, so we will be offering a special pre-release of some of the material that will be found in the book.
The preview books will be available on MariaLiberati.com and Lulu.com in the coming weeks. I’ll be sure to notify you immediately right here on From the Italian Kitchen as soon as the books are officially available for purchase, so check back with us often!
While in the final stages of finishing up Maria’s latest book, The Italian Kitchen, we’ve decided that we’ve kept you in suspense long enough, so we will be offering a special pre-release of some of the material that will be found in the book.
The preview books will be available on MariaLiberati.com and Lulu.com in the coming weeks. I’ll be sure to notify you immediately right here on From the Italian Kitchen as soon as the books are officially available for purchase, so check back with us often!
mercoledì 30 luglio 2008
Grilling for Your Health
Done right, grilling can be one of the healthiest ways to cook. While there has been some talk in recent years associating grilling with cancer causing agents, there are steps that can be taken to reduce that risk. The risk is actually associated with the formation of certain cancer causing substances on food exposed to high heat and flame, which can occur with other cooking methods as well.
The good news is that it has been found that the use of certain herbs, popular in the Mediterranean diet, such as basil, mint, thyme, rosemary, oregano and sage, dramatically reduced the formation of some of these substances. These herbs are also commonly found in marinades, which add flavor and reduce the formation of the free radicals that have been associated with an increased risk of cancer, when the meat is exposed to a high degree of heat.
Of course, selecting healthier foods from the get-go can make grilling an even healthier option for your family, and an enjoyable activity in the warmer months of the year. While experts are now recommending a reduction in the amount of red meat in the diet to no more than 18 ounces per week, leaner meats, such as chicken and fish, are also excellent cooked on the grill. You should trim any excess fat from your meat before cooking (regardless of your cooking method, really). Choose fresh meat over frozen whenever possible (one of the key principles of the Mediterranean diet, remember?), and try to avoid processed meats such as hot dogs or sausage.
We know that fish is rich in Omega-3 fatty acids, those wonderful cholesterol-reducing agents. Eating three meals of fish per week can reduce blood clotting, boost your immune function and help reduce heart disease.
Vegetables are also an excellent choice for a cook-out. As always, fresh local produce is best and richest in nutrients. Try to slice your vegetables so that the most surface area will be in contact with the grill surface. This will cause vegetables to be the most flavorful.
Do you have any great grilling ideas to share? We’d love to hear from you in the comments!
The good news is that it has been found that the use of certain herbs, popular in the Mediterranean diet, such as basil, mint, thyme, rosemary, oregano and sage, dramatically reduced the formation of some of these substances. These herbs are also commonly found in marinades, which add flavor and reduce the formation of the free radicals that have been associated with an increased risk of cancer, when the meat is exposed to a high degree of heat.
Of course, selecting healthier foods from the get-go can make grilling an even healthier option for your family, and an enjoyable activity in the warmer months of the year. While experts are now recommending a reduction in the amount of red meat in the diet to no more than 18 ounces per week, leaner meats, such as chicken and fish, are also excellent cooked on the grill. You should trim any excess fat from your meat before cooking (regardless of your cooking method, really). Choose fresh meat over frozen whenever possible (one of the key principles of the Mediterranean diet, remember?), and try to avoid processed meats such as hot dogs or sausage.
We know that fish is rich in Omega-3 fatty acids, those wonderful cholesterol-reducing agents. Eating three meals of fish per week can reduce blood clotting, boost your immune function and help reduce heart disease.
Vegetables are also an excellent choice for a cook-out. As always, fresh local produce is best and richest in nutrients. Try to slice your vegetables so that the most surface area will be in contact with the grill surface. This will cause vegetables to be the most flavorful.
Do you have any great grilling ideas to share? We’d love to hear from you in the comments!
venerdì 11 luglio 2008
Homemade Pasta Sauce
While Ragu is pretty tasty, nothing compares to the taste of homemade pasta sauce that you have carefully prepared using classic Italian techniques perfected through the generations, using the freshest tomatoes available from your own garden or a local farmer’s market. It doesn’t take long to make – half an hour or so, and your family will love walking in the door at the end of a long day to the smell of authentic homemade spaghetti sauce simmering on the stove. Best of all, the homemade variety is healthier for you because it contains no preservatives.
What you’ll need:
• Extra virgin olive oil
• 2 Tbsp butter
• 4 cloves garlic, minced
• 2 tsp basil
• 2 tsp marjoram
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp sage
• 1 tsp rosemary
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 Tbsp tomato paste
• ¼ cup burgundy wine
• 10 ripe tomatoes
• salt and pepper
1. Bring a pot of water to a boil. Score the bottom of the tomatoes with an X (this will make them easier to peel), and place in boiling water for about one minute, or until the skin starts to peel. Remove tomatoes and place immediately into a bowl of ice water. Let the tomatoes cool, then remove the skin and seeds. Chop two tomatoes and set aside, and chop remaining 8 tomatoes and puree in a blender.
2. In a large pot over medium heat, cook onion, bell pepper and garlic in oil and butter until onion starts to soften. Pour in pureed tomatoes. Stir in chopped tomato, basil, marjoram, oregano, thyme, sage, rosemary and wine. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Uncover, and add salt and pepper to taste. Let cook until sauce thickens, and serve.
You can also make this sauce using a slow cooker. After bringing all ingredients to a boil, pour the mixture into a slow cooker and let cook on low for 4-6 hours. Add salt and pepper to taste. If you prefer, or have an abundance of tomatoes, you can make multiple batches of this sauce at once and freeze it for the freshest, most delicious authentic homemade Italian pasta sauce all winter long!
What you’ll need:
• Extra virgin olive oil
• 2 Tbsp butter
• 4 cloves garlic, minced
• 2 tsp basil
• 2 tsp marjoram
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp sage
• 1 tsp rosemary
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 Tbsp tomato paste
• ¼ cup burgundy wine
• 10 ripe tomatoes
• salt and pepper
1. Bring a pot of water to a boil. Score the bottom of the tomatoes with an X (this will make them easier to peel), and place in boiling water for about one minute, or until the skin starts to peel. Remove tomatoes and place immediately into a bowl of ice water. Let the tomatoes cool, then remove the skin and seeds. Chop two tomatoes and set aside, and chop remaining 8 tomatoes and puree in a blender.
2. In a large pot over medium heat, cook onion, bell pepper and garlic in oil and butter until onion starts to soften. Pour in pureed tomatoes. Stir in chopped tomato, basil, marjoram, oregano, thyme, sage, rosemary and wine. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Uncover, and add salt and pepper to taste. Let cook until sauce thickens, and serve.
You can also make this sauce using a slow cooker. After bringing all ingredients to a boil, pour the mixture into a slow cooker and let cook on low for 4-6 hours. Add salt and pepper to taste. If you prefer, or have an abundance of tomatoes, you can make multiple batches of this sauce at once and freeze it for the freshest, most delicious authentic homemade Italian pasta sauce all winter long!
lunedì 30 giugno 2008
Torta di Cioccolato
We are working diligently to finish up The Italian Kitchen for you, but in the meantime, here’s a little teaser that will surely satisfy your sweet tooth!
Torta di Cioccolato
(Brownies, Italian Style)
(for 4)
¼ cup European butter
¼ cup dark chocolate pieces
1 whole egg
1/2 cup sugar
¼ cup flour
¼ cup walnut pieces
1 fresh orange
2 tblsps butter to butter pan
2 tblsps plain breadcrumbs
*Soften butter in bowl until it cuts into small pieces
*Break egg, separating the white and egg yolk in 2 different bowls
*Break chocolate into pieces and place in glass bowl
*Place glass bowl in microwave for 30 seconds, or until melted (all microwave times vary, so leave on for 15-30 seconds first.
*place softened butter and sugar in another bowl. Mix until comes to a smooth mixture. Add in egg yolk and continue to mix. Add in melted chocolate, a little at a time until totally mixed in.
Add in flour a small spoonful at a time, continually mixing until totally blended in.
*Grate ½ of orange and add in peel and chopped nuts. Mix well.
*beat egg white until peaks have formed and gently fold into chocolate mixture.
Preheat oven to 375 degrees
Butter round cake pan or cover with baking paper. Dust bottom with plain breadcrumbs. Pour in batter. Cook in oven for 30 minutes. To be sure it is done, place toothpick in center, it must come out dry. If necessary cook for 5 minutes more.
When done remove from oven. Dust serving plates with powdered cocoa. Cut cake into squares, serve with thin slice of orange.
Torta di Cioccolato
(Brownies, Italian Style)
(for 4)
¼ cup European butter
¼ cup dark chocolate pieces
1 whole egg
1/2 cup sugar
¼ cup flour
¼ cup walnut pieces
1 fresh orange
2 tblsps butter to butter pan
2 tblsps plain breadcrumbs
*Soften butter in bowl until it cuts into small pieces
*Break egg, separating the white and egg yolk in 2 different bowls
*Break chocolate into pieces and place in glass bowl
*Place glass bowl in microwave for 30 seconds, or until melted (all microwave times vary, so leave on for 15-30 seconds first.
*place softened butter and sugar in another bowl. Mix until comes to a smooth mixture. Add in egg yolk and continue to mix. Add in melted chocolate, a little at a time until totally mixed in.
Add in flour a small spoonful at a time, continually mixing until totally blended in.
*Grate ½ of orange and add in peel and chopped nuts. Mix well.
*beat egg white until peaks have formed and gently fold into chocolate mixture.
Preheat oven to 375 degrees
Butter round cake pan or cover with baking paper. Dust bottom with plain breadcrumbs. Pour in batter. Cook in oven for 30 minutes. To be sure it is done, place toothpick in center, it must come out dry. If necessary cook for 5 minutes more.
When done remove from oven. Dust serving plates with powdered cocoa. Cut cake into squares, serve with thin slice of orange.
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