Sunday At the Giacomettis

                               It's Monday night at the Giacometti's and I feel compelled to explain how this blog came about.   When exactly did Italian food get so complicated? When did it become about these huge portions of food?  My purpose is to  help expel those thoughts from your mind completely. Italian food is simple and delicious  in reality. It's is always about the fresh flavors of the ingredients.  Ingredients are never covered up.  They come together in a union to create something fantastic in the plate.  The Italians "Live for food."  Being Italian is not only about heritage, it's a lifestyle. I felt compelled tonight to make something from the region of Tuscany.  A bean that is so often mis-understood here in the United States.  I keep Chick peas  (Garba...

 I came across these interesting, Organic, Italian Zucchini at the Whole foods Market in Birmingham, Alabama.  I was intrigued, since they were so tiny compared to their American counterpart.   I refuse to buy zucchini in Winter. They just breakdown into a pool of water when cooked.  Not worth the effort nor the price.  Sometimes you just have to step out of your comfort zone and give it a try.  I bought three.  They were under a pound in total.   How far can this go?  Pretty far in a pasta dish.  What a nice surprise.  A quick saute with garlic and scallions and the zucchini surprisingly held together.   What a surprise to taste such great flavor.   This "Strozza Preti" pasta is the perfect choice for this dish. (The Pasta term translates to "Strangled Priests, due to their twisted collar shape).  The Condimento coats the outside of this pasta so well while the r...

I am so happy to see so much excitement over this recipe.  I had a little fresh Arugula from my garden that would not be enough for a salad.  Why not toss it into some Pasta?  When Arugula nears the end of it's growing season, it's so incredibly spicy.  It's the perfect addition to this dish.  Had some fresh, frozen Pacific shrimp ready to go.  Pasta is always on hand.  Had just enough Asparagus left to make this dish~ What a great combination of texture and flavor.  You can use a shell type Pasta too as it would make for a terrific presentation.  I am a huge Spaghetti fan.  Can you tell? Ingredients: For 4 people 1/2  pound of medium shrimp, cleaned, deviened, tails cut off. 2 cloves of garlic diced 12 oz spaghetti imported from Italy.  I use DeCecco 3 tablespoons olive oil 2 tablespoons butter 1 cup of white wine 1 teaspoon salt 1 teaspoon black pepper 1 handful (about 3 oz) of Arugula, washed and cut Method:  Dice you...

Who said there was nothing for dinner? This is what happens when you only have one of everything left in the refrigerator and freezer.   One piece of codfish, One roasted red Pepper, some extra Roasted yellow pepper and some good salty Sicilian capers, yields one great Risotto. Serves 4 people Ingredients:  One 12 oz piece of codfish 2 cups of Arborio rice 3 tablespoon olive oil 2 tablespoons white onion 2 tablespoons salty capers 1-2 roasted red and yellow peppers, drained and cut up 4-5 cups vegetable or fish stock heated one cup of white wine In a deep skillet or Risotto pan, heat your oil.  Saute your onion until fragrant.  Cut up your fish into 1 inch bite size cubes.  Saute in your pan until opaque.  Add 1/2 cup of white wine and let evaporate.   Remove your fish from the pan and set aside.  In the same pan, add your rice and mix.  Add another 1/2 cup of white wine and let the wine evaporate some.  Begin adding your...

Red Bell Peppers, Chicken and Tomatoes You better have some extra crusty bread on hand for this dish.  Pollo alla Romana or chicken Roman Style, will have you going back for more.  Served traditionally in a Trattoria or family style Restuarant, in Rome Italy, you may want to wear some comfortable clothes to the restaurant.  It will be hard to stop eating.   Here is my version based on a very traditional recipe handed down by my husbands Aunt Dora, a Roman Native. Ingredients: Serving 4 people 3 tablespoons olive oil and one tablespoon vegetable oil One 4-5 pound chicken cut up into small pieces/ 80 percent of skin removed. 1 teaspoons of pepper 2 teaspoons of salt 1/2 cup chopped white or yellow onion 1 cup of white wine 2 cups of of chopped tomatoes and their juice 1/2 cup of water 2 red bell peppers, seeded and sliced thin 3 large cloves of garlic diced into tiny pieces. Basil or parsley for presentation Method: If you can, begin the night before....

I like to marinate my cut of meat the day before in a cup of white wine.  You do not have to.  I begin the morning before I will place it in the oven. Here in the United States, it's a real challenge to find a good cut of Pork for this dish. In Italy, the whole Pork is usually roasted by a vender selling delicious sandwiches on the side of the road. At home,  the Pig,  belly cut,  is usually flatter than most around the Pig, so it's easiest to handle for the home cook. It also requires less work than di-boning a Butt roast.   I am in Tupelo, Mississippi where pulled pork is everywhere covered in sweet BBQ sauce.  They have never had my Porchetta and it's to bad.  Pork doesn't need to be covered up in BBQ sauce to be good.   Here is my version.  I hope you agree, it's good.  Just prepare it the night before.  Place it in the low oven, and go to sleep.  In the morning there will be a surpr...