Introduction--A Brief History & A Taste of Italy
Appetizers
Salads
Soups
Vegetables & Side Dishes
Main Dishes
Sweets
A Brief History of Italy: Italy has the most incredible history of any European country. It has given to Western civilization a treasure of art, architecture, literature, science, law, medicine, engineering, music and religion. It had a civilization, created by the Etruscans, long before the Romans. When the Romans conquered the Etruscans, they had at hand a reservoir of art and architecture and civic planning which they adopted, much as they adopted that of the ancient Greeks. Pre-Roman Greeks had established great cities on the coast of Southern Italy and Sicily, among them Neapolis, or “new town”, known to us as Naples.
The Roman Empire was spread throughout the Western world and into the Near East and North Africa as well. It became divided into two empires: the West Roman Empire and the East Roman Empire. The West Roman Empire fell to the barbarian tribes in the middle of the 5th century, but the empire itself lived on for many years in the East Empire with it’s capital at Constantinople, founded by Emperor Constantine. Meanwhile, Italy proper, overrun by barbarians lapsed into the Dark Ages. From the Dark Ages to the Middle Ages, Italy was fragmented into many warring duchies, principalities, and city states, never a nation, but certainly an object of plunder.
At the beginning of the 16th century, most of the small and weak Italian states were defeated by foreign powers (mainly Spain). Some (Milan and Naples) were annexed, others (Venice and Florence) were reduced to a lesser role. At the end of the 18th century, Italy was almost in the same political condition as in the 16th century. The only difference was that Austria replaced Spain as the dominant foreign power. In 1796 the situation changed, when French armies led by Napoleon invaded Italy. The states they created were essentially satellites of France and did not survive the fall of Napoleon. The Congress of Vienna left Italy divided between Austria, Sardinia, Sicily, Tuscany, the Papal States and some other minor states in the center. A nationalist movement was started and in 1860, Giuseppe Garibaldi led a revolution which resulted in the Kingdom of Italy. Venice was incorporated in 1866 and the Papal States in 1870. Italy became united.
From 1861 until 1922 Italy was a constitutional monarchy with a parliament elected under limited suffrage. In 1922 fascists created a coup, forcing the king to form an alliance with them. Over the next few years, the fascists eliminated all other political parties, and finally created an authoritarian regime. An anti-fascists resistance movement eliminated all other political parties, and finally created an authoritarian regime. An anti fascist resistance movement grew during the last two years of World War II. After the Italian defeat in World War II, the king abdicated his throne and Italy became the Italian Republic. A new constitution was written, and Italy is now a parliamentary democratic republic.
Today Italy is prosperous. Industry thrives, and tourism booms. Italy’s storied sites are visited by 30,000,000 tourists each year. Italian food is popular everywhere in the world. Italy is again a world power, this time, however, not in a military sense but in a civilizing one.
A Taste of Italy: Dining in Italy--how to define it? It's a candlelit arbor in an old Tuscan Villa; a fluorescent bright trattoria on Sunday loud with families; a three-table restaurant high in the Apennines, with worn linoleum floors and local farmers, many of whom have never seen a foreigner before. It's the solemn chic of an elegant Milanese restaurant and the offhand fun of a standup pizzeria in Naples. Eating in Italy resists typecasting, with more than enough surprises to keep the curious traveler constantly entertained.
Italy comprises seventeen provinces with a wide variety of cuisine, each influenced not only be environment and history but by neighboring countries. In Voille d'Aosta, you'll find antelope, mountain goat and the most delicious Fontina Cheeses; in Lombardy the specialty is delicious risottos, polentas and braised vegetables. One thing each province has in common is delicious food!
We have tried to give you a sample of each region--enjoy!
Ingredients:
Directions: Cut the mozzarella into 3/4-inch cubes and place in a bowl along with the red pepper flakes, parsley, and basil. Mix the oil and lemon juice together in a small bowl and toss with the cheese and herbs. Allow to marinate for a least 2 hours at room temperature.
Brussels Sprouts
Ingredients:
Directions: Heat a large frying pan and add the pancetta. Saute until the fat is transparent and drain off the excess fat. Add the 1 tablespoon olive oil along with the garlic, onion, and cut brussel sprouts. Cook, covered over low heat until the sprouts are just tender, about 10 minutes. Remove to a bowl to cool. Combine the ingredients for the dressing and toss with the brussel sprouts. Allow to marinate for 1 hour at room temperature, tossing a couple of times.
Red Bell Peppers
Ingredients:
Directions: Cut the peppers into 1 1/2 inch wide strips lengthwise. Heat a large frying pan and add the oil, garlic, onion, and pepper strips. Saute over medium heat, covered, until just tender, about 15 minutes. Stir in the remaining ingredients and cook covered over low heat for 5 minutes more. Allow to cool to room temperature.
Marinated Mushrooms
Ingredients:
Directions: Trim the stems off the mushrooms and save for another use. Bring a large pot of water to a boil and blanch the mushrooms for 2 minutes. Remove and drain very well.
Mix the remaining ingredients together in a medium-size bowl and add the drained mushrooms while they are still hot. Toss together, cover, and allow to marinate in the refrigerator for 4 hours. Toss the mushrooms a couple of times while marinating.
Grilled Eggplant with Fontina Cheese and Lemon Olive Oil
Ingredients:
Garnish: Additional Lemon Olive Oil
Directions: Cut the eggplant crosswise at a 45° angle into 1/4 inch thick pieces. This should yield about 8 nice slices (use the ends for another dish). Sprinkle both sides of the slices with the 2 tablespoons of salt. Place in a large colander inside a bowl and allow to drain for 40 minutes. Rinse, drain well, and pat the eggplant slices dry with paper towels.
Heat a stove-top grill to medium high. Brush one side of the eggplant slices with some of the olive oil and place the oiled side down on the hot grill. Grill until a deep golden brown and tender, about 5 minutes. Brush the uncooked side of the eggplant slices with more oil and turn over. Grill until brown on that side. Remove to a sheet pan to cool.
Combine the tomato, parsley, Parmesan cheese, Lemon Olive Oil, and black pepper to taste. Cut the Fontina into thin strips and place it evenly on one half of each cooled eggplant slice. Top the Fontina with the tomato mixture. Fold each eggplant slice over the cheese and tomato mixture to form a half moon.
Place on a serving platter and drizzle with additional Lemon Olive Oil. Allow to marinate for 1 hour at room temperature before serving.
Herbed Skillet Flatbread
Ingredients:
Directions: In a medium bowl, dissolve the sugar in 1/2 cup of the water. Sprinkle the yeast on top and set aside until it starts to foam, about 5 minutes. In a large bowl, combine 3 1/4 cups of the flour, the chopped rosemary, 2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Stir 1/4 cup of the oil and the remaining 1 cup water into the yeast mixture. Make a well in the center of the flour and add the liquid ingredients. Stir until well mixed. Turn the dough out onto a floured surface and knead until smooth and elastic, about 15 minutes. Use only as much additional flour as necessary to prevent sticking and to form a slightly soft dough. Form the dough in to a ball and put into a large oiled bowl, Turn to coat with oil. Cover the bowl with plastic wrap and a towel. Put in a warm spot and let the dough rise until doubled in bulk, about 1 hour. Punch down the dough and let rise until doubled in bulk again about 1 hour.
Heat the oven to 400°. Place a 12 to 14 inch cast iron frying pan in the oven to heat. Divide the dough in half. Return half the dough to the bowl, cover and refrigerate while you make the first loaf (If you'd prefer to make only one loaf, the other half of the dough can be frozen and baked at a later time) On a lightly floured surface, roll the dough out to a 1/2 inch thick round. With a sharp knife, score lightly in a crisscross pattern. Remove the pan from the oven and coat the bottom and sides with 1 Tablespoon of the oil. Put the dough in the pan. Press the edges down to even the thickness. Scatter half of the garlic over the dough.
Focaccia
Ingredients:
Directions: Dissolve the yeast in the tepid water. Use a yeast/cheese thermometer to check on the temperature. Add the sugar, olive oil, salad oil, and regular salt. Mix in 3 cups of the flour and whip until the dough begins to leave the sides of bowl. Mix in remaining flour by hand and knead until smooth. Allow dough to rise twice, punching down each time.
Oil 2 baking sheets and divide the dough between them. Press dough to the edges of each pan. Cover and allow to rise 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle rosemary on top. Bake at 375° for about 30 minutes.
Stromboli
Directions: Allow frozen bread to thaw, cut each loaf in half, roll out to a rectangle about 12 x 24 inches. Spread with varied fillings:
Ingredients:
Directions: Heat the stock in 4 quart pot and season lightly with salt and pepper to taste. Cook the tortellini in the stock until just tender and add pesto sauce to taste.
Minestrone Soup
Ingredients:
Garnishes:
Directions: Place the cannelloni beans and the cranberry beans in separate bowls. Cover each with at least 2 inches of cold water and allow to soak overnight.
Drain the cannelloni beans and place in a small pot along with 5 cups of the Chicken Stock. Bring to a boil, cover, and simmer 1 hour until the beans are tender. Strain the liquid into an 8 to 10 quart pot and puree the cannelloni beans. You will have to use some of the liquid to puree the beans smooth. Drain the soaked cranberry beans and add to the pot along with the pureed cannelloni.
Add the tomato, potatoes, red wine, parsley, marjoram, and the remaining 5 cups of Chicken Stock. Bring to a simmer and cook, covered, for 1 hour, stirring often. Add the zucchini, kale, and 1/2 cup Parmesan cheese. Simmer gently 30 minutes more or until the soup is nice and thick. Stir the coup often to prevent scorching. Add salt and pepper to taste. Garnish with extra virgin olive oil and grated cheese.
Bread Soup
Ingredients:
Garnishes:
Directions: Heat the Chicken Stock, Beef Stock and wine in a 4 to 6 quart pot. Heat a large frying pan and add 2 tablespoons of the oil and the garlic, onion, and celery. Sauté for 5 minutes. Add the tomato and sauté 5 minutes more. Add to the pot of stock along with the bay leaf, red pepper flakes, basil and parsley. Cover and simmer 1 hour.
Heat frying pan again and add remaining 2 tablespoons of oil. Add diced bread cubes and toast, Do not burn. Add to the pot. Salt and pepper to taste. Simmer 15 minutes and serve with grated cheese and chopped parsley.
Escarole Soup with Tiny Meatballs
Ingredients:
Directions: Mix the milk and bread crumbs together in a small bowl and allow to soak for 5 minutes. Combine the remaining ingredients for the meatballs in a large bowl along with soaked bread crumbs. Mix together very well with your hands. Form tablespoon-size balls with the meat mixture and place them on a sheet pan. Keep your hands a little moist with cold water to prevent the meatballs from sticking to your hands.
Heat a 4 to 6 quart pot and add the 2 tablespoons oil and the sliced garlic. Sauté for 30 seconds, being sure not to burn the garlic. Add the escarole and sauté for 5 minutes, or until it collapses. Be careful not to burn this. Add the Chicken Stock and simmer gently, covered for 30 minutes. Add salt and pepper to taste. Carefully drop the meatballs into the simmering soup but do not stir. After 1 minute, when the meatballs have held their form, carefully stir the meatballs. Poach the meatballs for another 6 to 7 minutes but do not boil the soup heavily. Serve in shallow bowls with lots of grated cheese.
Serves 6-8
Serves 8-10
Serves 4-6
Serves 6-8
Serves 5-6
Makes 2 round flat loaves
Makes 2 loaves