Sunday At the Giacomettis

,   Imagine my surprise when Italian cheese starts showing up in the local Sams Club here in Mississippi.  I hope it lasts.    This Mountain Gorgonzola, imported from Italy was just what I needed today.     The difference between the Italian import and the American, is that the Italian seems to be creamier in consistency and less salty.   If you can not find Gorgonzola for this dish, try a little  Maytag blue cheese.  You won't be disappointed.  A little goes a long way here.  Buon Appetito! Ingredients for 4-6 people.   One pound of Rigatoni.  I prefer DiCecco, as it holds together nicely throughout the cooking process.  3-4 colorful baby peppers, sliced in 1/2 inch pieces 3 tablespoons of extra virgin olive oil 2 cloves of garlic diced.  (You may use onion in you prefer) A teaspoon of salt A teaspoon of black or white pepper A handful of cherry tomatoes sliced in half 2 ounces of...

Every time I think of Cicoria (Dandelion Greens), I think of Italy.   How can I not?  Only God knows how much Cicoria I have eaten in Rome, Italy,  particularly, at Sora Pia, an Italian Restaurant on Via Aurelia, one of my favorites.  It's hard to believe there is a family restaurant in Rome,  where the food is actually fresh and consistently delicious and has been for as long as I can remember.    It's been around since the 1890's.   For years, it was as if the  plate of Cicoria was waiting for me (At least I like to think so), upon my entrance.   That serving plate of Cicoria would be staring at me right back, along with the fresh fish waiting in a water and ice bath, as the owner, Allesandro Villani, sported a smile as big as Texas across his face.  May I bring you your usual Signora ? (Vuole il Solito Signora)?  A glass or two of Blange' (Bianco delle Langhe),  along with a wonderful story , seemed to come...

Buon Giorno! If you guessed Zucchini Marinate (Marinated Zucchini), you are correct. Traditionally called "Ascapece" and probably from the Spanish word "Escabesche," this cooking method, refers to a type of preserving of vegetables. Zuc chini are fried in several tablespoons of olive oil, then placed in a dish with garlic, red wine vinegar and fresh Mint. Cooking the zucchini quickly and at high temperature, keeps the thin rounds intact. I like to to pan fry them on one side, turn them over, then finish them in the oven.  They are also called Zucchini Trifolati in various Regions in Italy and they are always placed  in the pan to cook on high heat.   Parsley is used instead of Mint to garnish. I can remember my Neapolitan Nonna, Barbara, cooking these almost every weekend in Summer. I just couldn't get enough.  It's a Perfect Summer side dish.   This version,  is traditionally form Southern Italy.  Buon Appetito!   In...

It seems there is a first time for everything, even at my age.  I can't believe I made cannoli!   My Uncles were in the Pastry business in Manhattan,  so there was never a need to make a pastry in my house.  I ate so many as a child, it was the furthest thing from my mind.  I woke up determined to make Cannoli.  I have no idea why.  They are unavailable in this areas as Pastry shops are non existent here.  I decided to give it a try.  How complicated could it be anyway?  What a wonderful surprise.  It brought back such memories.   If I can do it, you can too.  Enjoy! Makes 12-15 / 4 inch Cannoli Shells Ingredients:  For the shells one package of Metal Tubes (sold in sets of 4) 1 plus 1/3 cup unbleached flour ( 1/4 cup for you board or counter) 1 teaspoon salt 1 teaspoon of sugar 1 tablespoon shortening  (This is what I used) You may substitute ...

Dough:   3 cups unbleached flour / plus more for your counter to help bring your dough together 1 cup plus approx. 1/4-1/2 warm/water 1 teaspoon fine sea salt one tablespoon olive oil 1 teaspoon plus 1/2 teaspoon active dry yeast Technique: Place your yeast in the bottom of the food processor. Add about 1/2 cup of warm water and pulse You will notice tiny bubbles.  Let rest a few minutes.  Add your dry ingredients.  Add about 3/4 cup warm water.  Reserve the rest in case you need to add it later. Turn your mixer or food processor on and let it run until you see the dough coming together to form a ball.  This will take less than 5 minutes.  Let the machine do the work for you.  If it looks to wet and sticky, add some flour.  It's more than likely it will look dry. Add some additional drops of water.   Turn your machine off and press your finger directly into the dough mixture.  If it bounces back, it's ready. Ru...

No baking involved.  My favorite kind of dessert in Summer. I have two versions of Tiramisu.  I am not sure why this happened.  I guess in an effort to change things up just a little,  since traditional  Savoiardi cookies  are so hard to find here in Tupelo, Mississippi.   The name "Savoiardi" dates back to the 15th Century,  when it was created for the the Savoia family,  the Royal family of Italy.  The name of the cake, "Tiramisu"  translates "Pull me Up," due to the addition of espresso coffee in the cake. This light biscuit gives this dessert it's cake texture.  This version I am posting  has No Eggs.   We had the traditional recipe all the time (with fresh eggs),  and turned out fine. In an effort to make everyone happy and to lighten it up a bit, this version omits the eggs.  I am not sure when making Tiramisu in the country got so fancy...

Whether its out of your backyard or from the local market, there is nothing like fresh Cauliflower.   This is a minimalist dish for sure, requiring very few ingredients.  Penne pasta works best for this dish to enable the cauliflower to get inside the tubular shape when mixed.  It's just simple and delicious.  Ingredients:  Serves 6 people One head of fresh cauliflower rinsed and broken into pieces.  Discard the thick stem 7 quarts of water to a boil with 2 tablespoons salt 4 tablespoons olive oil 2 cloves of garlic, left whole, smashed (to enable you to remove them before serving) A handful of fresh parsley Salt to taste Black pepper to taste 1/2 teaspoon of red pepper 1/2 cup of white wine 1 pound of Penne Pasta Method:  Bring your water to a boil and cook your cauliflower until soft and firm.    Reserving your water (to cook your pasta in later), drain your cauliflower.   In the...

Asparagus Frittata or Quiche?  Hands down for me, it's an Asparagus Fritatta.  Italian Frittata tend to be light, simple and uncomplicated, utilizing very few ingredients.     Quiche, on the other hand, has plenty of butter, pie crust and calories and not to mention, Fat.    I can remember growing up, my Mother made simple Frittata for Saturday lunch or packed a Frittata sandwich for a day at the Beach.   It was usually a potato or onion Frittata or a combination of both.   Her reasoning behind it was no mystery.   There was really no other choice.  By the end of the week, there was usually one potato left, some eggs, some Parmigiano Reggiano or one onion from the week before.  What a great way to use up ingredients, before the next market run.   A very practical approach, I might add.  Leave it to the Italians to stick to this approach in Italy, to this day, although the Frittata (Fritter), has gotten a ...