Pizza, pasta, tiramisu, cappuchino, chianti and more - learn about the best in Italian Cuisine
Bruschetta Recipe - a popular Italian appetizer
- Dice 1 tomato and 1 onion.
- Chop fresh basil.
- Mix the ingredients in a bowl.
- Add salt, pepper, and vinegar to taste.
- Take a loaf of Italian bread and cut it into 1/2 inch slices.
- Place slices in broiler or toaster oven for 2 minutes.
- Remove slices and brush or sprinkle on olive oil.
- Put back in broiler or toaster over until bread become crisp and crunchy (Approximately 1-2 minutes).
- Remove and place tomato mixture on top of slices.
- Enjoy.
Tip: Make your own recipe by experimenting with your favorite ingredients
Who Invented Pasta?
Popular legend has it that Marco Polo introduced pasta to Italy following his exploration of the Far East in the late 13th century; however, we can trace pasta back as far as the fourth century B.C., where an Etruscan tomb showed a group of natives making what appears to be pasta. The Chinese were making a noodle-like food as early as 3000 B.C. And Greek mythology suggests that the Greek God Vulcan invented a device that made strings of dough (the first spaghetti!).
Pasta made its way to the New World through the English, who discovered it while touring Italy. Colonists brought to America the English practice of cooking noodles at least one half hour, then smothering them with cream sauce and cheese. But it was Thomas Jefferson who is credited with bringing the first "maccaroni" machine to America in 1789 when he returned home after serving as ambassador to France.
The first industrial pasta factory in America was built in Brooklyn in 1848 by, of all people, a Frenchman, who spread his spaghetti strands on the roof to dry in the sunshine.
Pasta Shapes
When making delicious pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Thin, delicate pastas like angel hair or thin spaghetti, should be served with light, thin sauces. Thicker pasta shapes, like fettuccine, work well with heavier sauces. Pasta shapes with holes or ridges like mostaccioli or radiatore, are perfect for chunkier sauces.
| Alphabets - this favorite kids' shape is usually used in soups for a fun meal anytime. |  |
| Macaroni ("dumpling") - a highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. |  |
| Rotini ("spirals" or "twists") - rotini's twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. |  |
| Angel Hair or Capellini ("fine hairs") - thin, delicate strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals. |  |
| Manicotti ("small muffs") - stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. Or stuff and freeze for a later time. |  |
| Jumbo Shells - best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat. |  |
| Medium Shells, Conchiglie ("shells") - shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite macaroni and cheese using shells, for a fun twist on a time-honored tradition. |  |
| Bow Ties, Farfalle ("butterflies") - bow Ties brighten any meal with their interesting shape. Thick enough for any sauce, or make into a salad or soup. |  |
| Ditalini ("little thimbles") - this versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes. |  |
| Medium Egg Noodles (from "nudel," German meaning paste with egg) - this size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces for a delicious meal. |  |
| Wide Egg Noodles (from "nudel," German meaning paste with egg) - Go beyond the traditional Stroganoff and use, Wide Egg Noodles to create soups, salads and casseroles. Or, top with any sauce and serve hot. |  |
| Spaghetti ("a Length of Cord") - America's favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes. |  |
| Fettuccine ("small ribbons") - perfect for heavier sauces, like cheese, meat and tomato sauces. For variety, try breaking in half and putting in soups, or use for a salad. |  |
| Orzo ("barley") - this small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course. |  |
| Vermicelli ("little worms") - slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient. |  |
| Fusilli ("twisted spaghetti") - this long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles. |  |
| Penne, mostaccioli ("quills" and "small mustaches," respectively) - t tubular pasta goes well with sauce, used in salads, baked in casseroles, or made into stir fry dishes. |  |
| Wagon Wheels, Ruote ("wheels") - wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy. |  |
| Lasagne (from "lasanum," Latin for pot) - create new Lasagne casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later. |  |
| Radiatore ("radiators") - this ruffled, ridged shape adds elegant interest to any sauce. It also works well baked in casseroles, or used in salads and soups. |  |
| Ziti ("bridegrooms") - a medium-sized, tubular pasta shape, ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals. |  |
| Linguine ("little tongues") - a great shape for all sauces. Also a good choice for salads and stir-fry dishes. |  |
| Rigatoni ("large grooved") - rigatoni's ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces. |  |
Fettucchine Alfredo Recipe
This is definitely not diet food, but since it is rich enough to be the main course, there is no added fat or calories from meat. The whole recipe can be prepared in the time it takes to boil the water and cook the pasta.
- 1 lb dry fettuccine or 29 oz pkg fresh fettuccine
- 4 oz sweet butter
- 8 oz heavy cream
- 1 cup sour cream
- 1 cup grated parmesan cheese
- Freshly ground pepper
Heat a large pot of water for the pasta. Heat cream and butter in a medium saucepan until butter is melted. Stir in sour cream and heat until smooth.
Meanwhile, cook the fettuccine, drain and return to the hot pot. Add the parmesan cheese and pepper to the sauce, pour over fettuccine and toss. Serve immediately. Yield: 6 servings.
Pasta Shrimp Salad
Ingredients
- 1 (16 ounce) package fusilli pasta
- 1 pound cooked medium shrimp, peeled and deveined
- 1 tomato, chopped
- 1 green bell pepper, chopped
- 2 tablespoons mayonnaise
- salt and pepper to taste
Directions
- Bring a large pot of salted water to a boil, add pasta and cook until al dente. Rinse under cold water and drain.
- In a large bowl combine shrimp, tomato, green pepper, mayonnaise and salt and pepper to taste. Mix well. Add pasta and toss to coat. Chill for approximately one hour and serve.
Shrimp Risotto
Ingredients:
- 3/4 pound fresh or frozen shrimp
- 1 1/2 cups rice
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 leaves of laurel
- 1 rib of celery
- 1 garlic clove
- 1 vegetable bullion cube
- 1 quart water
- 1/2 cup dry white wine, warmed, or a sprinkling of vodka
- Salt and freshly ground white pepper
- 1/2 cup heavy cream (optional)
- 1/2 cup boiled peas (optional)
Set the water to boil with the celery, garlic, laurel, and a pinch of salt. Meanwhile, wash the shrimp well in cold running water. Add the shrimp to the stock and bring to a boil; let cook for two minutes (if you have to use canned shrimp, add just their liquid to the broth).
Strain out the shrimp, reserving the liquid. As soon as the shrimp have cooled, peel them and return the shells to the pot. Let them boil for about fifteen minutes, then strain the broth and return it to the fire, adding the vegetable bullion.
Saute the onion in half the butter. As soon as the onion's a golden translucent color, remove it to a plate with a slotted spoon. Next, stir in the rice and saute, stirring, until the grains have turned translucent, 5-7 minutes. Stir in the warmed wine and cook until it has evaporated, then begin adding the hot broth, a ladle at a time.
Continue adding broth till the rice is half cooked, then stir in the shrimp and finish cooking it, adding broth as necessary, and stirring carefully not to break the shrimp. The risotto is done when the rice is al dente. Check seasoning, cover the risotto for two minutes, and serve.
Note: If you want a richer risotto, stir in a half a cup of cream just before you let it sit. Or, if peas are in season and you like them, boil a half cup separately, and stir them in just before the risotto's done.
PIZZA
Pizza and pizza-like creations are common throughout Italy, and a number of regions claim the honor of having invented it in the first place. Not that the invention could ever be proven -- the idea of slipping a flattened disk of dough graced with a topping into a hot oven and baking it quickly is amazingly simple, and many people must have come up with it independently.
Indeed, in a recent post to It.Hobby.Cucina, the Italian general cooking newsgroup, RoDante da Fano traces its origins from Ancient Egypt to Imperial Rome, where there were a number of different kinds of flat baked breads with a variety of sweet or salty toppings, and goes on to say that the descendents of these proto-pizzas were common throughout the peninsula in the 1700s. In 1835, he continues, Alexandre Dumas noted in his diary that "in Naples pizzas are flavored with oil, lard, tallow, cheese, tomato, or anchovies…" Other chroniclers listed other common toppings, also noting that pizza was a cheap food that Neapolitans ate for breakfast or lunch, and in the 1870s a Neapolitan pizzaiolo created the Margherita, which he named after Italy's beautiful queen, by sprinkling a few fresh basil leaves over a pizza topped with mozzarella and tomato -- red, white and green, the national colors.
The Margherita is still the most popular pizza today, perhaps because it's simple, light and tasty. It's also, in some ways, a better foil for the pizzaiolo's skill than some of the pizzas with more elaborate toppings, because what little there is has to be perfect: Well-risen well-turned dough; mozzarella di bufala, made from the water buffaloes that are raised around Naples; good light tomato sauce; good extra virgin olive oil; and fresh basil. Ideally it should be baked in a wood-fired oven, whose hot floor will rapidly crisp the dough.
At home, a pizza stone can take the place of the terracotta floor of the wood-fired oven, and one can substitute the mozzarella di bufala with mozzarella fiordilatte made from cow's milk (as do most Italian pizzerias). The important thing is that you use good quality ingredients, and make your pizza with care.
Pizza Types
Pizza Margherita: to honor the Queen You will want 1/2 cup tomato sauce, about a quarter pound of shredded mozzarella, and 3-4 fresh basil leaves. Spread the tomato sauce on the dough, sprinkle with the mozzarella, drizzle with a few drops olive oil, add the basil and bake.
Pizza Marinara: the garlic-lover's delight You will want two cloves (or more or less to taste) finely sliced garlic, and 1/2 cup tomato sauce. Spread the sauce over the pizza, sprinkle the garlic, drizzle with a few drops olive oil and bake.
Pizza al Prosciutto: a standby You will want 2-3 ounces finely sliced cooked ham, shredded, 1/2 cup tomato sauce, and 1/4 pound shredded mozzarella. Spread the tomato sauce, sprinkle the with the mozzarella and ham, drizzle with a few drops olive oil and bake.
Pizza Prosciutto e Funghi: another standby You will want about a cup finely sliced Champignon mushrooms, 1/2 cup tomato sauce, 2-3 ounces finely sliced ham, and 1/4 pound shredded mozzarella. Spread the tomato sauce, sprinkle the other toppings over it, drizzle with a few drops olive oil and bake.
La Napoletana: yet another standby 1/2 cup tomato sauce, 1/4 pound shredded mozzarella, 3-4 anchovy filets or more to taste, 1 tablespoon or so rinsed salted or pickled capers, a dusting of oregano. Spread the tomato sauce over the pizza, dot it with the remaining ingredients, drizzle with a few drops olive oil and bake.
L'Atomica: A fiery wonder Though the one constant is a healthy jolt of crumbled red pepper, the other ingredients vary considerably from pizzaiolo to pizzaiolo.
- Variation 1: 1/2 cup tomato sauce, a tablespoon or to taste salted or pickled capers (rinsed), 3-4 anchovy fillets, boned, a dusting of oregano, and crumbled red pepper, to taste. 1/4 pound shredded mozzarella is optional. Assemble the pizza, drizzle with a few drops olive oil and bake.
- Variation 2: 1/2 cup tomato sauce, 3/4 cup finely sliced mushrooms, a dusting of oregano, crumbled red pepper to taste, and 1/4 pound shredded mozzarella (optional). Assemble the pizza, drizzle with a few drops olive oil and bake.
Pizza Quattro Stagioni: The four seasons 1/2 cup tomato sauce, 3-4 canned artichoke hearts, quartered, 5-6 black olives packed in brine (you'll want the sweet variety), 1/2 cup finely sliced mushrooms, 2 ounces finely sliced ham, shredded, and 1/4 pound shredded mozzarella. Spread the tomato and the mozzarella, arrange the other four toppings each in its quarter of the pizza; drizzle with a few drops olive oil and bake.
Pizza Capricciosa: Everything in the house Not really, but it seems like that. It's usually the richest pizza offered, and every pizzaiolo makes it differently. This is based on the Pizzaria Giancarlo, outside Florence's Porta San Frediano. 1/2 cup tomato sauce, 1/4 pound shredded mozzarella, 1 finely sliced hot dog, 1 link sweet Italian sausage (about 2 inches long), skinned and shredded, 8 thin slices salamino piccante (pepperoni in the anglo-saxon world) 2 ounces thinly sliced ham, shredded, 2 canned artichoke hearts, quartered. Spread the tomato sauce over the pizza, sprinkle the remaining ingredients over the sauce, drizzle with a few drops olive oil and bake.
Pizza ai Quattro Formaggi: Cheese Galore! 1/2 cup tomato sauce, 1/4 pound shredded mozzarella, 1/3 cup (each) shredded pecorino, gorgonzola, groviera (Swiss Cheese), and fontina or asiago, one black olive. Spread the tomato, and sprinkle it with the cheeses; the pizza will look almost white. Dot it with the olive and bake.
La Maialona: The hogger (sorry, but that's what it translates to) 1/2 cup tomato sauce, 1/4 pound shredded mozzarella, 2-3 ounces thinly sliced ham, shredded, 1 hot dog, finely sliced, 1 sweet Italian link sausage (2 inches long) skinned and shredded. Spread the tomato sauce, sprinkle the remaining ingredients over it, and bake.
Contadina: Another specialty from Giancarlo, outside Porta San Frediano 1/2 cup tomato sauce, 1/4 pound mozzarella, shredded, a small onion, finely sliced and the rings separated, 1 sweet Italian sausage (2 inches), skinned and crumbled. Spread the tomato sauce over the pizza, sprinkle the remaining ingredients over the sauce, drizzle with a few drops olive oil and bake.
Pizza alla Bismark: What's that egg doing here? For reasons unknown to me a pizza with an egg cracked over it so it emerges from the oven sunny-side-up is called a Bismark. Excactly what else goes onto the pizza is up to the pizzaiolo, but ham goes quite well. So: 1/2 cup tomato sauce, 2-3 ounces thinly sliced ham, shredded, and an egg. Spread the tomato sauce over the pizza, sprinkle the remaining ingredients over the sauce, crack the egg over the middle of the pizza, drizzle with a few drops olive oil and bake.
Pizza Vegetariana: Again lots of variability, though the vegetables used are almost always cooked: stewed peppers, stewed eggplant, artichoke hearts, spinach, and what have you Begin with the standard 1/2 cup tomato sauce and 1/4 pound shredded mozzarella, and go from there, adding the cooked vegetables you prefer. Drizzle with a few drops olive oil and bake.
Origin of Tiramisu
Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you.
Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de'Medici III, in whose honor the concoction was dubbed zuppa del duca (the "duke's soup"). The erstwhile duke brought the dessert back with him to Florence. In the 19th Century, zuppa del duca became popular among the English intellectuals and artists who lived there Consequently, it is also known as zuppa Inglese. They took the dessert to England, where its popularity grew. Zuppa del duca eventually made its way to Treviso, just northwest of Venice, in the northeastern province of Veneto. Treviso is best know for its canals, frescoes and . . . Tiramisu.
Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history. Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation.
The original recipe called for custard and only recently has Mascarpone cheese been substituted. The basic ingredients are eggs, mascarpone cheese, ladyfingers, cream, espresso coffee, liquor -- brandy, marsala, rum are some of the spirits used -- a little bit of sugar, and cocoa or shaved chocolate.
Mascarpone is a triple-creme cheese. It's made from the milk of cows that have been fed special grasses filled with herbs and flowers. This special diet creates a unique taste that has been described as "fresh and delicious."
Ladyfingers -- known in Italy as "savoiardi" -- are sweet, little, fairly dry, finger-shaped sponge cakes.
Venetian Tirami-su
Venetian Tirami-su (as Tirami-su originated in Venice, Italy) and this recipe came from a Venetian cookbook.
- 6 egg yolks
- 60 gm sugar
- 1/4 cup sweet marsala
- 380 gm marscapone
- 1 cup heavy cream, whipped to soft peak stage
- 1 cup espresso
- 3 T coffee-flavored liquor
- 36 savoiardi
- 3 T cocoa powder
Zabaglione (cream): Beat egg yolks in top pan of a double boiler until thick. Place bowl over simmering water, and while beating, gradually add marasala and sugar. Continue beating until mixture is very thick. Remove from heat, but continue beating until mixture has cooled, then refrigerate.
Beat the marscapone smooth, fold whipped cream into it, then fold in the zabaglione. Mix espresso and liquor together. Line bottom of 9"square pan with half of the savoiardi; brush them with the espresso. Place half of the zabaglione mixture over them. Another layer of savoiardi, then add the remaining zabaglione. Dust with cocoa.
Refrigerate for at least 1 hour. Makes 8 - 12 servings... yeah right. But I'm eating more than one! If you can find the marscapone, you'll probably find savoiardi. Most likely you'll find these rare items in an italian deli or a well-stocked cheese shop. However, if you want to make the savoiardi yourself, here's the recipe:
- 4 large eggs, separated, at room temp
- 125 gms sugar
- 375 gms cake or all-purpose flour, thoroughly sifted
- Preheat to 425 degrees F.
Line baking sheets with parchment paper. Beat egg white until soft peak stage, then beat in sugar until mixture becomes stiff. Beat egg yolks until thick and light. Fold 1/3 off egg white mix into egg yolks.
Sift flour over this mixture and fold it in. Then fold in remaining whites. Spoon batter in strips about 1"x 3"onto the paper. Bake 5-7 minutes or until cookies are lightly browned. Let them cool before removing from paper.
Chianti- Italy's Famous Wine
In the "old days", Chianti was the basket-bottle wine, served on a red checked tablecloth, holding a romantic candle. In a modern reworking, Chianti now often comes in a standard glass bottle, looking for a more elegant image. If you're a traditionalist, however, some brands still use the basket.
Chianti comes from the Chianti region of Tuscany, Italy. Only wines from this region can properly be called Chianti, although some other areas are using the name on their labels.
Chianti was first identified as a type in the 13th century. Its primary red grapes are Sangiovese and Canaiolo, while the main whites are Trebbiano and Malvasia. There are now seven Chianti zones, defined by the Dalmasso Commission in 1932:
- Chianti Classico
- Chianti Montalbano
- Chianti Colli Fiorentini (Florentine hills)
- Chianti Rufini
- Colli Senesi (Siena hills)
- Colline Pisane (Pisan hills)
- Colli Aretini (Arezzo hills)
These demarcations are not quite as well done as the similar ones in France. The Classico, for example, was initially set by edict in 1716. With the expansion in 1932, they were pushed to include inferior vineyards, and suffered as a consequence. Other areas were expanded in a more logical manner. It is still wisest to learn about the actual winery the Chianti comes from, instead of relying solely on the zone the wine comes from.
Chianti is a red wine, strong and bold. It goes well with well-seasoned foods. Current marketing of the Chianti name includes a "Black Rooster" emblem - wineries in the Chianti Classico have started using this rooster to build regional recognition for their wines.
Cappuchino - Italy has the best cappuchino in the world
The name "cappuccino" is said to derive from the brown color of the robes worn by Italian Capuchin monks as well as the "cap" that the foam makes over the espresso.
Cappuchino Recipe
Definition: the standard definition is 1/3 espresso (1.5 to 2 ounces), to which 1/3 steamed milk and 1/3 foamed milk is added in a 6 ounce cup...but you'll find other places whose proportions vary.
Froth the milk first, since you don't want the espresso shot to get cold. To froth milk, see the "how to froth milk" instructions (coming soon). Next, brew your single espresso shot and pour it into a 6 ounce cup. Using a spoon to hold back the foam from your frothing pitcher, pour the steamed milk gently over the espresso, until the cup is 2/3 full. Finally, spoon the milk foam into the cup until it is full.
History of Coffee
The history of coffee is perhaps richer than the beverage itself. From the initial discovery to the eventual worldwide distribution, an heroic cast of characters has developed.
Coffee was first discovered in Northern Africa in an area we know today as Ethiopia. The most common legend refers to a goat herder by the name of Kaldi, who observed his goats dancing in a frenzy after eating berries from a bush. Curious, Kaldi tried eating the berries himself. He quickly found himself dancing alongside his herd from the renewed energy the berries gave him. The news of this energy laden fruit quickly spread throughout the region.
Monks hearing about this amazing fruit, subjected it to many tests. They ended up drying the seed of the fruits and making a beverage from the unroasted bean which was quite strong and pungent.
Coffee berries were transported from Ethiopia to the Arabian peninsula, and were first cultivated in what today is the country of Yemen.
Coffee then traveled to Turkey where coffee beans were roasted for the first time over open fire. The roasted beans were crushed, and then boiled in water, creating a crude version of the beverage we enjoy today.
Coffee first arrived on the European continent by means of Venetian trade merchants. Once in Europe this new beverage fell under harsh criticism from the Catholic church. Many felt the Pope should ban coffee, calling it the drink of the devil. To their surprise, the Pope, already a coffee drinker, blessed coffee declaring it a divine beverage.
Coffee houses spread quickly across Europe becoming centers for intellectual exchange. Many great minds of Europe used this beverage, and forum, as a springboard to heightened thought and creativity.
In the 1700's, coffee found its way to the Americas by way of a French infantry captain by the name of Gabriel de Clieu who nurtured one small plant on its long journey across the Atlantic. De Clieu gave up his own water rations so that the plant would survive. This one plant, transplanted to the Caribbean Island of Martinique, became the predecessor of over 19 million trees on the island within 50 years. It was from this humble beginning that the coffee plant found its way to the rest of the tropical regions of South and Central America.
Not to shed its political ties, coffee was declared the national drink of the then colonized United States by the Continental Congress, in protest of the excessive tax on tea levied by the British crown.
The development of canned coffee was initially considered a luxury and more valuable than the whole bean coffee we value today. It was a convenience to have it roasted for you and then to be able to do nothing more than open a can, measure and brew. Due to poor and lengthy shipping methods, this actually provided an improvement in quality for most consumers.
Coffee has played an integral role in society since its discovery centuries ago. As I can not imagine life without it, I hope this continues for many centuries more.