Archive for the ‘Food’ Category

Gelo Di Anguria

July 22nd, 2011
Gelo03

So far we have made a point of presenting recipes that are mainstays of Umbrian cuisine. In the heat and height of summer, however, we felt that it was practically imperative that we include a recipe from considerably further south. Gelo di Anguria,  known originally as Gelo di Melone, is a watermelon custard with origins in Sicily. Melone (or rather, it’s dialectic equivalent muluni) is the Sicilian word for watermelon, while anguria is  used on the mainland. During the summer months, this velvety red custard

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Bruschetta al Pomodoro

June 14th, 2011
Bruschetta al Pomodoro

Aside from a mixed plate of salumi and bread, there is no more fundamental antipasto that the classic bruschetta al pomodoro. This simple mixture of tomatoes, garlic, salt and olive oil exemplifies the foundation of italian cooking: quality ingredients, simply prepared to show off their best flavor. It is axiomatic that you must use the best tomatoes, olive oil, garlic, and bread available. Thanks to the the Slow Food and Locavore movements,  it’s possible to either grow or find truly excellent varieties of tomatoes, each

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Crostata Di Marmellata

May 19th, 2011
Crostata di Marmellata

Italian Crostata is a type of tart made with a lightly sweetened pastry dough called pasta frolla. There are numerous forms of this pastry, which can be filled with an endless variety of seasonal fruits and custards, but the jam-filled variety is perhaps the most ubiquitous. Typical jams used for this are prune, amarena (sour cherry), and apricot, but any good quality jam – or mixture of jams – can be used. For the pictures at right, blueberry and apricot jams were used. With a

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Pizza di Formaggio

April 20th, 2011
Pizza di Formaggio

Easter is, naturally, a big holiday in Italy and one of the traditional foods served in Umbria, Marche, and Tuscany during the season is Pizza di Formaggio or Crescia al Formaggio. Despite the image this name evokes in America, this pizza is actually a yeast-leavened bread, heavily flavored with grated Parmigiano and Pecorino cheeses and makes a great meal paired with some good salami or ham and a glass of white wine! Pizza di Formaggio If budget or availability prevent you from using imported Parmigiano

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Verdure al Peperoncino

March 17th, 2011

With a January Primo Piatto, a February Secondo, we round out the meal with March’s contorno. The method below is most commonly prepared with chicory, but adapts well to any of the bitter greens. We suggest any of the chard varieties for this recipe, which can be prepared in advance. It doesn’t suffer from being served cold, either! Verdure al Peperoncino Ingredients: 2 bunches (see below– 6-8 cups, uncooked) of Chard. “Swiss” (white veins and stems) is traditional, but red or rainbow Chard work equally

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Arista Di Maiale

February 14th, 2011

This delicious, flavorful roast takes advantage of a favorite method of Italian cooking: slow, oven-top braising. This technique is used frequently by the La Romita cooks, and you can freely substitute other meats – beef, lamb, or even turkey, though the resulting roast will not be “arista” (see below). Arista di Maiale You will need a dutch-oven-type pot or wide-bottomed stock-pot for the stove-top: something that the roast can comfortably fit into for cooking. Cooking time: Approximately 2.5 hours. Ingredients: A 2.5 to 3.5 pork

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Sugo al Pomodoro

January 18th, 2011
Pasta Al Pomodoro

Sugo Al Pomodoro is the quintessential Italian tomato sauce. With a list of only 3 ingredients, its flavor is largely dependent on their quality. Fortunately, it has become easier and easier to find good quality ingredients in American super markets! Obviously, tomatoes are the focal ingredient, so the most care should be made in selecting them. Sometimes supermarkets will stock different brands of tomatoes in their ethnic foods aisle. Often, the better tasting tomatoes are cheaper than the core American brands! Sugo al Pomodoro This

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