Archive for the ‘Food’ Category

La Romita’s Table – Chocolate Breakfast Cake

September 15th, 2013
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Moretto (Moretto means “brown”), or Chocolate Breakfast Cake, is a participant favorite. It’s already low in fat, and you can also substitute canola, safflower or sunflower seed oil for the butter. Moretto has a surprisingly rich chocolate flavor , is very easy to make and is also delicious as an afternoon snack: try it with a smear of Nutella or raspberry jam! Ingredients: 1 1/2 scant cups all-purpose flour 1 cup sugar 1/2 scant cups butter, softened 2 eggs 1/2 cup unsweetened cocoa powder 1


Cucina Italiana – Pizza di Formaggio

April 19th, 2013

Don’t be deceived by the word “Pizza,” a word with multiple uses in Italy.  This savory, cheesy bread , sometimes called “Torta di Pasqua” (literally “Easter Cake”), is local to Umbria and was traditionally made and served only around Easter. In Terni and its environs, at least, it’s now found year-round: there is an excellent bakery in the small town of Strettura, just up the road from Terni on the road to Spoleto, that makes excellent Pizza di Formaggio. There are both yeast-leavened and quick-leavened


Cucina Italiana- Portobello and Squash Lasagna

December 26th, 2012

Unlike other recipes featured in this newsletter, this dish not a La Romita staple. It is, however, a family favorite and made in the La Romita style– that is, with simple, fresh, healthy ingredients. Cold winter months call out for pasta al forno, and this version can be served by itself as a delicious meat-free meal. Making lasagna is always time consuming: one advantage to this recipe is that he ingredients can be prepared a few days before the dish is assembled, which makes preparation


Frittata di Zucchine

August 27th, 2012

Frittatas are Italy’s answer to the French omelette and the Spanish tortilla.  Fillings are limited only by what’s in season and the cook’s imagination – common inclusions in the frittata are asparagus, onions, or mushrooms, but just about anything can be used as a filling – even pasta! For this recipe, we’ll use zucchini, as they are in season almost everywhere in August. The filler should be lightly and simply cooked – a quick saute or blanch before being incorporated into the egg mixture. There are three


Cucina Italiana – Filetto di Maiale All’Arancio

July 25th, 2012
Filetto di Maiale All' Arancio

This is one of Egizia and Franca’s favorite recipes.The lean pork cooks quickly, and the fresh orange adds a touch of sweetness and acidity that is refreshing in the hot summer months. Although navel oranges will work, they are too sweet for best results. A better choice are Valencia oranges or, for an exotic touch, red or “blood” oranges. Filetto di Maiale All’Arancio Ingredients Two pork tenderloins, approximately 2 1/2 pounds 2 medium sized oranges 1-2 tsp green peppercorns 2-3 cloves garlic fresh rosemary fresh


Cucina Italiana – Zuppa Inglese

June 11th, 2012

Zuppa Inglese This is one of the classic, home-made desserts you might be served if invited over for pranzo (lunch) or dinner in many parts of Italy: a bit more refined than a simple crostata, but not as complicated (or expensive) as tiramisu’.  Think of it as equivalent, on the elegance scale, to a home-baked pie —  and, like a pie, Zuppa Inglese can be endlessly refined and tweaked subject to one’s taste and fancy. It is also a popular gelato flavor. Wikipedia reports that


Fagottini di Maiale al Tartufo

May 12th, 2012

This is a delicious secondo, or meat course, that requires a bit more preparation than many of the recipes featured here, but is well worth the effort. Fagottino means “little bundle” and in this case the pork slices are combined with cheese, sage, and truffle paste into little bundles and then baked– delicious! We’ve given the original ingredients as used by Egizia and Franca, but listed appropriate substitutes that will yield similar results in terms of taste and texture. Fagottini di Maiale al Tartufo Ingredients


Linguine al Pesto

March 5th, 2012
Basil and Mortar

Pesto isn’t exactly the recipe of the season, since basil is best at the height of summer. Still, in the middle of winter a nice pesto is a breath of freshness and a promise of the coming seasons. For those of us in the warmer climes, getting some fresh organic basil will be easier, but for those of us where winter has a bite there are plenty of greenhouse gardens capable of supplying the couple of cups of basil necessary for this dish. A little

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