Risotto Yellow Bell Peppers and Gorgonzola

In the lands of Risotto just about anything can turn into a delightful, creamy dish. I have not found recipes for Risotto with Yellow Bell Peppers and Gorgonzola. It was something I put together since a creamy Gorgonzola was in the fridge and Yellow and Red Bell Peppers were on sale. This is not to say that there are not recipes available, simply that I have never seen one. Much of our cooking happens like this. Traditional methods or recipes fall prey to “what do we have in the fridge” or “think about these flavors together.” I must confess that Stuffed Peppers is also on the brain and while most recipes will call for boiled rice instead of risotto I prefer to make a risotto with the ingredients and eliminate the egg holding the filling together.

Ingredients for 4 people

400 g (just under 1 lb) Arborio Rice
1 small Onion diced
½ stick (50 g) Butter
¼ lb (100 g) Gorgonzola
2 tbsp (50 g) Grated Parmesan Cheese
1 glass white wine
¼ Yellow Bell Pepper thinly sliced
1 qt. (1 liter) Beef Broth

Preparation

Melt 3 tbsp butter in a heavy pot over medium high heat. Add the diced onion to the pot and sweat the onions until transparent.

Add the rice. Stir the rice into the butter and onions coating the rice for about 1 minute. Pour the wine into the rice and stir quickly for 1 minute. Add 1 ladle of broth. When the broth begins to boil check the timer. It will now take 22 minutes to cook the rice. As the broth evaporates add another ladle of broth. Stir constantly the rice. Continue until the 10 minutes has passed.

Add the thinly sliced peppers and cook everything for an additional 10 minutes.

Add the Gorgonzola and cook for another 2 minutes stirring constantly. Turn off the heat. Stir in the remaining 1 tbsp of butter and the Parmesan cheese. Let rice sit for 1 minute (mantecare). Serve hot in individual plates.

Tags: Italian Recipes Gorgonzola Risotto Entrees Gourmet Foods Travel Italy



Cheese Quesadillas

Asparagus Rollup

Eggplant Parmigiana Encroute (Puff)

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Risotto with the flavor of Springtime – Risotto Primavera

Risotto Primavera has been around since they started making risotto in Crema. Primavera, whether in salads, risotto or pasta, indicates that the dish contains vegetables that begin to mature in the spring. There are many variations and many contemporary chefs have claimed paternity of Risotto Primavera. The fact is, while some recipes are famous, such as the one included today, Risotto Primavera found its origins in the gardens of the poor masses over the centuries. It is a simple risotto and whatever is fresh from the garden goes in. I would also make this during the winter because my kids loved it and it was a great way to get them to eat fresh vegetables. Instead of buying out of season veggies and going through the entire process I would purchase an 8 oz bag of mixed vegetables and throw it in, still frozen, with about 7 minutes before the risotto was ready. I apologize. I know I sound like that TV semi chef of “Semi Homemade” on food network.

This Risotto Primavera is the recipe used in Harry’s Bar of Venice and New York. It has mushrooms, something I do not totally agree with for the purposes of authenticity, but it is very good. It is said that the founder Arrigo Cipriani long after passing the restaurant to his son would come and eat regularly. His wanted to experience the dishes as a customer and created numerous dishes after leaving the daily operations of the company.

Ingredients for 6 people:

For the Risotto -
10 oz. (250 g) Arborio Superfino Rice
2 quarts (1.5 lt.) Chicken Broth
1 ½ cups White Wine (Old World Chardonnay)
1 small Onion (sliced and diced)
4 tbsp (45 g) Butter
3 oz. (80 g) Finely Grated Parmesan Cheese
Salt and Pepper

For the Vegetables:
1 clove of Garlic
4 oz (115 g) Mushroom heads thinly sliced
3 small Artichokes cleaned and sliced
2 small Zucchini cut into small cubes
6 Asparagus cut into ¾ inch strips
¼ Red Bell Pepper cut into 1 inch pieces
1 Small Spring Onion (only the white part about 1 inch)
1 tbsp diced Onion
1 tbsp Olive Oil
Salt and Pepper


Preparation:

Mince the garlic. Heat the skillet over medium-low heat. Add the garlic and sauté for 1 minute. Remove the garlic and add the sliced mushrooms. Cook for 5 to 6 minutes until they have lost their liquid. Add the Artichokes. Cook for 8 to 10 minutes.

Add the Onion and cook for an additional 2 minutes. Add the Zucchini, the Asparagus, the bell pepper and the spring onion. Increase the heat to medium-high and cook, stirring often for 10 minutes. Taste for Salt and Pepper and adjust accordingly. Set aside the vegetable mix.

Melt 3 tbsp butter in a heavy pot over medium high heat. Add the diced onion to the pot and sweat the onions until transparent.

Add the rice. Stir the rice into the butter and onions coating the rice for about 1 minute. Pour the wine into the rice and stir quickly for 1 minute. Add 1 ladle of broth. When the broth begins to boil check the timer. It will now take 22 minutes to cook the rice. As the broth evaporates add another ladle of broth. Stir constantly the rice. Continue until the 15 minutes has passed.

Add the vegetable mixture and cook everything for an additional 7 minutes. Turn off the heat. Stir in the remaining 1 tbsp of butter and the Parmesan cheese. Let rice sit for 1 minute (mantecare). Serve hot in individual plates.

Tags: Italian Recipes Risotto Vegetables Primavera Gourmet Foods Travel Italy

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Risotto with Zucchini Flowers

We have a few Zucchini plants in the garden. Zucchini and other squash are quite powerful plants. The rule is, “A few plants, lots of squash.” There is a way to keep the production in a relatively normal zone. When the male flowers blossom, eliminate about half of them. Yesterday we spent some time doing just that. Zucchini flowers are considered a delicacy in Italy. They are deep fried, stuffed, placed on pizza, or used as an ingredient in risotto. The flowers are highly desired but difficult to find because the flower begins to wilt as soon as it is picked thus cannot withstand normal channels of retail distribution.

Allowing the flowers to simply wilt on the ground would have been a sin. Raffaella pulled the recipe for a risotto from her hat of tricks and the flowers made their way into the kitchen. One of our normal cooking buddies, a truly great chef with a flair for French and Cajun recipes, offered to prepare grilled Halibut. He had never tried the Zucchini flowers but once he understood the nature of the dish, he decided that the fish should be as delicate as the risotto. The Halibut was prepared with salt, pepper, olive oil and lemon slices finished off with fresh chopped Italian Parsley. It was the perfect mix.

Our choice for wine was a light Pinot Grigio. Other great solutions would be Vernaccia, Soave, Gavi, Gaia & Rey, and Tocai Friulano.

Ingredients:

30 Zucchini or Zucca flowers
10 oz. (300 g) Arborio Rice
4 tbsp Butter
1 tbsp Butter
15 g powdered Saffron
1 small Zucchini 3-4 inches long
1 Medium Onion diced
1 cup Dry White Wine
1 quart Vegetable Broth
1 oz. (30 g) Parmesan Cheese
Salt and pepper to taste


Preparation:

Bring the broth to a boil and turn the heat to minimum.

The flowers must be fresh. Delicately open the flowers and remove the pistols with a pair of scissors. Rinse the flower under cold water and let them drain on paper towels. Set the flowers aside.

Melt 4 tbsp butter in a heavy pot over medium high heat. Add the diced onion to the pot and sweat the onions until transparent.

Add the rice. Stir the rice into the butter and onions coating the rice for about 1 minute. Separate the petals of the flowers delicately. Add the flowers and stir them together with the rice.

Pour the wine into the rice and stir quickly for 1 minute. Add 1 ladle of broth. When the broth begins to boil check the timer. It will now take 22 minutes to cook the rice. As the broth evaporates add another ladle of broth. Stir constantly the rice. Continue until the 17 minutes has passed.

Put the saffron and cook everything for an additional 5 minutes. Turn off the heat. Stir in the remaining 1 tbsp of butter and the Parmesan cheese. Let rice sit for 1 minute (mantecare). Serve hot in individual plates.

Tags: Italian Recipes Squash Flowers Risotto Gourmet Foods Travel Italy

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Risotto ai Funghi Porcini – Risotto with Porcini Mushrooms

The autumn is a wonderful time of year. The temperature drops and hearty dishes appear as the savory ingredients come into season. Tartufo, Mushrooms, Cabbage are all in their own. The farm animals are plump, with their highest proportion of fat and muscle, creating flavorful and tender meats. This year’s production of Sausage, Osso Buco and the Fiorentina are now in the butcher shops.

Raffaella and I look forward to the Fall. Just over the stone and brick bridge spanning one of the canals in Milan is our favorite Fruit and Vegetable shop in piazza Baiamonti. The wooden crates positioned in front of the 200 sq. ft. store are positioned, almost haphazardly, to show the latest arrivals. Today it is mushrooms. Ovuli, Spugnole, Chiodini and, of course, Porcini. Just the sight of these little warehouses of exotic flavor makes my mouth water. I can smell the risotto cooking on the stove even before we are close enough to smell their perfume.

Porcini, as all mushrooms, are an important part of regional recipes of northern Italy. The ways to consume mushrooms is impressive but one of my favorites is in a simple risotto. I must admit that while I have had Risotto ai Porcini in many different homes, the one Raffaella makes explodes with flavor and the mushrooms maintain a consistency very similar to a tender filet. The basic ingredients are very important and for some time we were not happy with the quality of Porcini here in the US but we found both the fresh and frozen Porcini from Oregon to be very flavorful.

If using dried porcini, soak the mushrooms in water for several hours. Drain for 30 minutes before using.

Ingredients for 4 people:

400 gr. (just under 1 lb) of Arborio Rice
1 lb. Porcini Mushrooms (dried 4 oz)
2 tablespoon (40 gr.) butter
1 medium sized onion
1 clove Garlic
1 quart light meat broth
½ glass white wine ( Roero Arneis is the perfect death of this dish )
¼ lb (100 gr.) Grated Parmesan Cheese
fistful of chopped Italian Parsley
1 nut of butter (just under 1 tablespoon)

Preparation:

Chop the onion to a small dice.

Clean the Porcini with a brush. Wipe the mushroom vigorously with a paper towel. Cut the mushrooms into slices about ¼ inch thick.

Place the broth in a pot and heat over medium high heat. Once it comes to a boil reduce heat to maintain a simmer.

Place the butter, onion, whole garlic and mushrooms in a medium sized heavy pot on medium heat. Sauté the mix until the mushrooms release their liquid and it is reabsorbed.

Add the rice to the hot pot and stir with a wooden spoon. Continue to stir for about two minutes until the rice is completely coated. Sprinkle the wine directly into the rice. It will steam. Continue stirring the rice until the wine has almost evaporated. Remove the Garlic.

Set the timer 20 minutes.
Add one ladle of broth (about ¾ cup). Continue stirring the rice at intervals of every 15-30 seconds. As the broth is consumed add another ladle.

Continue until the timer goes off. Remove the pot from the heat. Stir in the Parmesan cheese, the parsley and the nut of butter. Let sit for 2 minutes and serve hot! The serving hot part is very important.

Serve with a hearty wine. A beautiful choice would be a Barbaresco, a Barolo or perhaps Roero Arneis.

Tags: Gourmet Foods Risotto Mushrooms Porcini Piemonte Lombardia Italian Recipes Food and Wine Travel Italy

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Risotto Scampi e Asparagi – Risotto Shrimp and Asparagus

Risotto with small shrimp and asparagus is a delightful summer dish. Delicate and balanced, the combination of creamy risotto, without any cream, the luxurious taste of small shrimp and the delicately earthy flavor of asparagus make Risotto with Shrimp and Asparagus a perfect side for any seafood or vegetable entrée. Raffaella has been perfecting this recipe for many years. Unfortunately the perfect balance is not obtained just throwing things together as you would a normal risotto.

The Asparagus release the most flavor and balance the risotto when cooked from the beginning however not all parts of the asparagus cook at the same rate. Consistency and texture are just as important as flavor. The small shrimp provide the same difficulties. It is important that the flavor of the shrimp penetrates the risotto however if you cook whole shrimp for 27 minutes they will be more cardboard than delicate pearls of flavor from the sea.



Ingredients for 4 people:

1 lb (450 gr.) Arborio Rice
1 lb (450 gr.) Raw Shrimp
1 lb (450 gr.) Fresh Asparagus
¼ cup Butter (1/2 stick)
1 glass Pinot Grigio
1 medium Onion diced
1 ¼ quart (1 ½ liters) Vegetable Broth
2 tbs. Grated Reggiano Parmesan Cheese
1 tbs. Butter

Preparation:

Prepare the vegetable broth over medium high heat. Bring the broth to a boil and turn the heat to low.

Remove the shells from the shrimp. Mince ½ of the shrimp in a food processor. Leave the remaining shrimp tails whole.

Clean and pat dry the Asparagus. Lay flat on a cutting board. Cut and throw away the lower 1/5 of the Asparagus. Cut the tips and place them in bowl and set aside. Cut the remaining stalks into ½ inch pieces.

In a heavy pot place the butter, onions and asparagus pieces. Sautee over medium heat until the onion is translucent. Pour the rice into the onion-asparagus mixture and stir for about 1-2 minutes until the rice is completely covered with the butter and is sizzling.

Pour the glass of wine into the pot. Be careful, the wine will steam up and is very hot. Toast the rice mixture for about 1 minute until the wine is ½ reduced. This creates a shell around the rice allowing it to cook, release the starches while maintaining its consistency.

Add 1 ladle of broth and stir into the rice. Add the pure’ of shrimp to the rice. Stir approximately every 30 seconds. Set the timer for 9 minutes. As the broth consumes the liquid add additional broth 1 ladle at a time. Remember to stir at least once every 30 seconds. Continue with this process until the timer goes off.

Set the timer for 6 minutes. Add the Asparagus tips. Continue adding broth, 1 ladle at a time, for the remaining 6 minutes.

Set the timer at 3 minutes. Add the whole shrimp. Continue adding broth, 1 ladle at a time, for the remaining 3 minutes.

Turn the heat off. Add the Reggiano Parmesan cheese and the 1 tablespoon of butter. Stir and let sit for 2 minutes.

Serve hot immediately.

This is a delicate dish with a wide variety of flavors. A good Pinot Grigio is appropriate.

Tags: Gourmet Foods Risotto Lombardia Shrimp Asparagus Italian Recipes Food and Wine Travel Italy

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Risotto alla Milanese – Saffron, Yellow always Milan

Risotto alla Milanese is known by several names, whether it be Risotto Giallo or yellow rice, Risotto allo Zafferano or the traditional risotto alla Milanese it is a basic dish for any northern Italian chef. Patience, still only 30 minutes, and quality ingredients are the keys to this marvelous food. It can be a first plate, a compliment to Osso Buco, or an entrée.

Use only Arborio Rice, fresh grated Parmesan Cheese, and quality Saffron. Some companies will use parts of the flower that have no flavor or color to increase their profitability. Use only Italian or Spanish Saffron. The Italian will most often be in a powder. One small package is sufficient for 500 grams of rice. The Spanish form is usually in a string. Grind this string Saffron in a mortar reducing it to a powder otherwise it will be difficult to dissolve the Saffron. Do not cook the Saffron, add the Saffron at the end of cooking when the risotto is ready.

Quantities are important. If the Risotto is a compliment or a first plate you should start with 70-80 grams of Arborio Rice. If it is an entrée increase the amount to 100-120 grams. A northern Italian Massaia can measure by hand. 80 grams is the amount of three handfuls, 100-120 grams is four handfuls. Always place the rice on a plate and quickly move the grains around. Occasionally there will be small hard grains or pebbles in the rice, a quick check can save your teeth.

Ingredients for 4 people

¾ lb (350 gr.) Arborio rice
¾ stick (80 gr.) unsalted butter
1 tablespoon (15 gr.) unsalted butter
1 glass dry white wine
1 ¼ quart (1.5 liters) of hot chicken broth (I suggest you make the broth with bullion cubes, the store bought cans are usually rather salty)
¼ lb (120 gr.) finely grated Parmesan Reggiano cheese
1 medium onion diced
1 package Saffron

Preparation:

Chop the onion to a small dice.

Place the broth in a pot and heat over medium high heat. Once it comes to a boil reduce heat to maintain a simmer.

Place the butter and onion in a medium sized heavy pot on medium heat. Continue to sauté the onion until translucent. Turn on the timer to 20 minutes. Add the rice to the hot pot and stir with a wooden spoon. Continue to stir for about two minutes until the rice is completely coated. Sprinkle the wine directly into the rice. It will steam. Continue stirring the rice until the wine has almost evaporated.

Add one ladle of broth (about ¾ cup). Continue stirring the rice at intervals of every 15-30 seconds. As the broth is consumed add another ladle.

Continue until the timer goes off. Again it takes 27 minutes from start to finish. Remove the pot from the heat. Stir in the Saffron, Parmesan cheese and the nut of butter. This is called the mantecatura. Let sit for 2 minutes and serve hot! The serving hot part is very important.

Tags: Gourmet Foods Risotto Milan Summer Recipes Italian Recipes Food and Wine Travel Italy

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Risotto al Barolo con Salsiccia

Risotto with Sausage, also known as Risotto alla Lodigiana, is a found in many different regions of Italy however its home is Lodi. Lodi is a small town outside of Milan on the road to Crema and located in the area where pork is widely used in the traditional cuisine. Last night Raffaella and I wanted to break out one of our top-line bottles of Barolo. It had been a long day. We chose a Bricco Rocche Brunate 1997. We have had this wine in our cellar for several years but had not tasted it before. One of our wine buddies had suggested we try it so we knew it was good. The real problem, what to prepare?

The food needed to be savory but we did not want to go into a heavy meal, the star of the evening was to be the wine. The birthplace of risotto is Crema, the town where Raffaella’s mother is from. In fact, Raffaella’s mother would tell me stories of Raffaella, six years old, standing on a chair to reach the stove top, making risotto for her dolls. There are thousands of variations of risotto. They may be very simple with just Parmesan cheese to extremely elaborate with Tartufo or mushrooms.

We looked in the refrigerator, various cheeses, Salami, and some sausage. I realized it is about time we went shopping. The choice was simple, Risotto with Sausage. In most areas risotto will use white wine to sizzle the rice but in Crema, Lodi and Bergamo red wine, usually a Barbera, is combined for the risotto with sausage. Instead of opening a Barbera for the Risotto we decided to use a glass of our Barolo.

The wine was marvelous and the risotto was perfect. I could not resist the temptation and performed the forbidden scarpetta, first on my plate, then on Raffaella’s finally picking up the she had cooked the risotto in and cleaned it thoroughly. They were clean, the kind of clean you have if you let your dog finish a really good meat dish. No tell tale signs of our marvelous dinner except the empty bottle of wine.

Ingredients for 4 people:

400 gr. (just under 1 lb) of Arborio Rice
¾ lb (300 gr.) Sausage
2 tablespoon (40 gr.) butter
1 medium sized onion
1 quart chicken broth
1 glass red wine ( you may use any dry red wine )
¼ lb (100 gr.) Grated Parmesan Cheese
1 nut of butter (just under 1 tablespoon)

Note: we use Beer soaked Bratwurst for the sausage, they are most similar to northern Italian sausage – do not use “Italian Sausage” from here in the States, it has Fennel and you do not want Fennel

Preparation:

Chop the onion to a small dice.

Remove the casing of the sausage.

Place the broth in a pot and heat over medium high heat. Once it comes to a boil reduce heat to maintain a simmer.

Place the butter and onion in a medium sized heavy pot on medium heat. Continue to sauté the onion until translucent. Add the sausage and cook until gray but not browned. The sausage should remain moist.

Turn on the timer at 27 minutes. Add the rice to the hot pot and stir with a wooden spoon. Continue to stir for about two minutes until the rice is completely coated. Sprinkle the wine directly into the rice. It will steam. Continue stirring the rice until the wine has almost evaporated.

Add one ladle of broth (about ¾ cup). Continue stirring the rice at intervals of every 15-30 seconds. As the broth is consumed add another ladle.

Continue until the timer goes off. Again it takes 27 minutes. Remove the pot from the heat. Stir in the Parmesan cheese and the nut of butter. Let sit for 2 minutes and serve hot! The serving hot part is very important.

Tags: Barolo Risotto Lodi Lombardia Sausage Food and Wine Italian Recipes Travel Italy

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Recipes

General Comments

Christmas Tradition
New Year's Eve 2005
Why Cook?
Food, Wine, Culture - Why all the fuss?
Eat Healthy to Reduce risks of Breast Cancer
Congratulations Whole Foods Market – Whole Foods supports Organic Farmers
Americans are Stupid!
Tartufo 2006 – Truffle Season 2006 best in decades
Carne Chianina The king of the Bovine for the king of Steaks - The Florentine
The Secret of How to cook Italian

Caffe' Around Italy

Caffe’ all’Italiana – How to make Italian Coffee
Caffe Valdostana – Coffee from Valle d’Aosta and the Friendship Cup

Christmas Breads

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Easter Breads
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Other Holiday Breads and Torts
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Breads
- Aromatic Herb Bread

- Biga The Mother of Bread

- Casereccio – Italian Homemade Bread
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- Italian poor man’s bread - Il Filone and the forbidden Scarpetta
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Dried Meats
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Antipasti
Bruschetta – The One The Traditional
Caprese – Mozzarella di Bufala Campana and Tomatoes
Crostini - Tomatoes & Basil
Crostini - Sausage and Mascarpone
Tartar of Shrimp and Artichoke – Antique Appetizer worthy of the Contemporary Chef
Shrimp Cocktail – Cocktail di Gamberi

Sauces
Besciamella
Mayonnaise
Vellutata – The Mother of Italian White Sauces

Meat Sauce - David
Meat Sauce #1 - Ragu - Raffaella
Meat Sauce #2 - Ragu with Porcini Mushrooms - Raffaella
Pesto Genovese

Primi - Pasta, Risotto, Ravioli

Gnocchi
Gnocchi – Little Puffs of Pleasure and Delight
Gnocchi alla Bava – Gnocchi with oozing Fontina Cheese
Valdostana Fondue – Fonduta Valdostana


Salads and Soups
Insalata di Mare – Italian Seafood Salad
Insalata di Pasta – Tuna Pasta Salad
Insalata Primavera – Dandelion Salad
Insalata di Riso – Rice Salad - Summertime Treat

Pappa al Pomodoro – Tuscan Tomato Soup

Risotto
Risotto al Barolo con Salsiccia
Risotto ai Funghi Porcini – Risotto with Porcini Mushrooms
Risotto alla Milanese – Saffron, Yellow always Milan
Risotto with the flavor of Springtime – Risotto Primavera
Risotto Scampi e Asparagi – Risotto Shrimp and Asparagus
Risotto with Zucchini Flowers

Spaghetti Tagliatelle Linguine Fettucine Farfalle Shells and other Pasta with Sauces
Pasta al Uovo - Tagliatelle Lasagne Ravioli
Bucatini alla Matriciana - Paternity Challenged
Cozze Marinara – Linguine Mussel Marinara
Gentildonna di Campagna - Pasta and the sauce of the Gentile Woman of the Country
Spaghetti alla Carbonara - A hot meal, fast and easy
Tagliatelle with Pesto and Crawfish
Pasta with Shrimp in a wine sauce and Pesto
Sausage and Heavy Cream Sauce - Panna e Salsiccia

Ravioli Tortellini and other Pasta wraps
Ravioli Asparagus and Chicken Ravioli with Gorgonzola Mascarpone and Walnuts
Ravioli - Lobster & Shrimp
Ravioli di Magro - Ricotta and Spinach

Tortellini - How to make
Caramelle con Salsa di Noci - Gift wrapped Cheeses with a Walnut Sauce (Caramelle is the way the pasta is folded)
Tortellini in Brodo di Cappone
Tortelli Cremaschi – Traditional Pasta of Ferragosto - Specialty of Crema

Pasta with Tuna

Secondi - Entrees Meats
Abbacchio Brodettato - Suckling Lamb in Broth
Agnello Cacio e Uovo - Lamb Cheese and Eggs

Brasato al Barolo – Pot Roast al Barolo
Chicken Cacciatora with Mushrooms

Parmigiana di Melanzane – Eggplant Parmesan or Persian Eggplant

Fagiano alla Crema di Latte – Pheasant in Cream Sauce
Filetto al Gorgonzola – Filet with Gorgonzola
Beef Filet with Mushrooms - Filetto di Manzo ai Funghi

Lasagna
Lasagna al Pesto

Messicani – Mexicans, stuffed with sausage, spiked with Sage, sautéed in butter

Osso Buco with red sauce

Pork Chops with Pure

Smacafam - Kill the Hunger
Tuscan Chianti Beef Stew – Stracotto al Chianti Toscano

Zampone con Lenticchie
Zucchine Pie

Secondi - Entrees Fish
Rombo allo Spumante - Seabass with Sparkling Wine
Fagottino Indivia e Salmone – Salmon and Indivia
Shrimp Scampi – What’s that you say, Shrimp Shrimp?
Sicilian Wraps - Involtini alla Siciliana – Fish

Contorni - Side Dishes
Cauliflower Pie
Cipolline alla Senape Arancione – Spring Onions with Dijon Mustard Sauce
Zuppa di Cipolle – Onion Soup Valdostana Style

Mostarda di Cremona – Christmas means Hot & Spicy Fruit
Pumpkin Soup with Gorgonzola
Pumpkin Soup
Roasted Potatoes with Rosemary – Patate Arrosto con Rosmarino

Desserts
Cheesecake – Italian - Greek - American?
Chocolate Mousse – Exponential Decadence Realized
Crema Pasticcera – Italian Pastry Chef’s Cream
- Strudel di Mele – Apple Strudel
Tiramisu'
Torta Bertulina – Antique Grape Bread from Crema
Torrone from Cremona - Italian Christmas Tradition
Turta de Lac – Torta di Pane – Torta del Paese - Hmmmm Chocolate!

Foods of Carnival

Cicerchiata - Italian Carnival Treats from Abruzzo
Frittelle di Mele – Apple Fritters
Mini Krapfen with Cream Filling
Smacafam - Kill the Hunger
Tortelli di Milano

Italian Diets
The Italian “I ate too much over the Holidays” Diets
Beat those extra Carbohydrates
Italian Diet, When Meat is your Passion
Italian Diet, Appetizers and Finger Foods, sneaky little devils!
Italian Diets, Fight your Sweet Tooth with the Fruit Diet
Italian Diet - I can’t resist the Snacks!
Italian Diet - Combating the Alcohol Splurges

Kitchen Tools
Kitchen Accessories - Italian Fashion Accessories 2007

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