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Re: Foods of the World: Italy


I posted the recipes in ]another thread! (so they would be easier to find). Let me know if you make it!
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Re: Foods of the World: Italy


Thank [sign in to see URL] I will. It may be a while, but if I do (and I probably will), I'll be sure to let you know.

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Mozzarella in Carrozza


We made our first true Southern Italian food tonight. The area around Naples is actually home to the cuisine that most Americans know as Italian (pizza, included!), but there is so much more to the area's food!

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Even in the 1970s, the author notes that much of the bread in the region is homemade (as opposed to the pasta which is almost always manufactured - the exact opposite of the North). Bread is precious to the people in the South, an area that can suffer droughts and needs foodstuffs that can carry them through the hardship. So this is a classic Neapolitan dish: mozzarella in carrozza (literally mozzarella in carriage) - fried cheese sandwiches.

Wow. Just wow. I'm not entirely sure what I was thinking when I selected the recipe for a main course, but I guess I just wasn't thinking about exactly what this was. Two pieces of crustless Italian bread with slices of mozzarella in between. Dipped in milk, covered in bread crumbs, dipped in eggs and deep fried. Why yes, it was delicious indeed! emoticon

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I only made a half recipe - should have been enough for [sign in to see URL] we could only get through half of that! This is a serious dish. It also had an optional sauce that was basically just 8 tablespoons of butter melted with some seasonings and spooned on top. I opted to leave that out!

I also made some spinach to round out the meal a bit better. Not sure what possessed me to make a garlic cream sauce with such a rich meal, but it was good!

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I can see making smaller versions of this for appetizers at a party. It was delicious and unusual. But I don't think it really counts as a good dinner! But man, was it delicious! Just don't look in my arteries any time soon! emoticon

Local ingredients:
    eggs
    milk
    spinach


Last edited by TexasMadness, 1/25/2012, 2:48 pm
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Re: Foods of the World: Italy


Oh my!!!! How horribly BAD for [sign in to see URL] how awesome it looks!!!! That's another I'll have to try. We love grilled cheese sandwiches, so may have to give this one a try, too!!

[sign in to see URL] I bet it would be AWESOME on some Garlic Parmesan [sign in to see URL] course, have to leave the crust on for [sign in to see URL] ohhh yum!!!

I do a grilled sandwich that is just grilled cheese, but I add [sign in to see URL] I bet adding some ham, or chicken to this would be good, as well! [sign in to see URL] I'm going to have to try it ALL these ways.... darn it! emoticon

---
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Costolleta and Risotto


Great ideas for variations Saijen! The crusts might be a slight problem - the reason they are removed is so you can squish the edges together to make a seal. But I bet you could still make it work, just might loose some cheese. Even though it's a simple recipe, I went ahead and posted it so you can get a good idea of what to do if you try your own version. I had one the next day for lunch - just microwaved it. It was almost as good - not soggy or anything! ]Here's the recipe.

We stayed in Naples for the main course of our next meal - costolleta di maiale alla pizzailola: braised pork chops with tomato and garlic sauce.

Our side dish - risotto alla milanese: braised rice with saffron - comes from Milan in one of the most northern regions of the country.

The pork chops were cooked quite similar to those from a few nights ago but instead of a light white wine sauce, these had a thick robust tomato sauce. I'm actually a bit proud of myself. I cooked the pork from start to finish tonight! A nice easy dish - after the first 10 or 15 minutes, you cover and simmer for about half an hour, giving me time to make the rice.

[sign in to see URL] rice! I love risotto. This was quite typical of other recipes I'd made (saute onions and rice first, then add wine, then the simmering stock ladleful by ladleful). The big difference - saffron. It was just a touch but it made a very deep and complex flavor change to the rice. Probably the best risotto I've ever had. And the half stick of butter couldn't have hurt either! emoticon

We served it with a salad entirely from farm ingredients we received today:

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It was quite delicious! I do think I liked the lighter white wine version of the pork chops though. I've never been a big fan of heavy red tomato sauce (surprising when you look back at all the recipe we've made so far!) and this did just almost feel like pork covered with pasta sauce. But still not a bad meal! Oh, and the rice. YUM! Soooo good. Definitely going to make that one again!

Local ingredients:
    salad
    pork
    wine


Last edited by TexasMadness, 1/27/2012, 3:50 am
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Re: Foods of the World: Italy


I love yellow rice, which has saffron in it. I do chicken and yellow [sign in to see URL] put the rice in a 9x13 casserole, with the amount of water is calls for, place uncooked chicken on top and bake till the chicken is done. We never have any of the rice left over! LOL. The risotto sounds divine!
I'm like you, I'm not a huge fan of tomato sauces. I try to do light sauce on pizza, so that it doesn't take over the other flavors, and I use more meat in spaghetti sauce than most do, for the same reason. It looks good, but I think I'd almost prefer if it had a more smokey [sign in to see URL] adding a touch of liquid smoke and less tomato, or adding some BBQ sauce to the tomato [sign in to see URL]'t know how it would turn out, though. That salad looks really good, too. I love a good, fresh-from-the-garden salad.

[sign in to see URL] think pasta does better with the tomato sauces than things like pork [sign in to see URL] my [sign in to see URL]. It looks good, though!

---
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Calzones


Whew, after a two week hiatus, we are back on track with the Italian cooking. We hadn't been very good about incorporating the farm vegetables into our meals, so we had a back log of root vegetables and such to use up. We are finally caught up and have a better plan to eat them on a more regular basis with the Italian meals (and in between!), so we will be able to finish up this adventure.

Tonight was another dish that I had eaten before, but never quite like this. When I first chose the calzone recipe, I thought it was going to be similar to other ones I've eaten at pizza joints - a big baked shell of pizza dough stuffed with tomato sauce, cheese and other "toppings". Basically, a pizza all wrapped up. I didn't realize until tonight just how different these were going to be!

We made the pizza dough from scratch. Nearly all bread recipes I follow say it's better to mix by hand but this one said go ahead and use a mixer if you have one. It made a luxuriously smooth dough! It rose for 1.5 hours and then we were all set to make the calzones.

The dough was rolled thin - much thinner than a pizza (and thinner than calzones I've made in the past). It was cut into 4" rounds and we filled them with the prepared ingredients. The recipe called for just prosciutto or salami and mozzarella. But we also made grilled onions, spinach (from the farm!), black olives, green olives and crumbled meatballs (we froze the extras we made earlier). We also had some tomato basil sauce (frozen from from veggies this summer). We mixed and matched and had a fun time making all sorts of combinations, for a total of about 20 small calzones.

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And [sign in to see URL] FRIED! Oh yum! I don't usually think of Italian food as 'fried' but this cookbook has really set the bar high for fatty [sign in to see URL] delicious ones! These are definitely something we want to make again, probably for when we have people over though. Even halving the recipes has us swimming in leftovers.

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We served the calzones with a farm salad and a side of the tomato basil sauce for dipping. It was delicious!

Local ingredients:
    spinach
    tomatoes
    herbs
    salad


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Saijen SilverWolf1 Profile
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Re: Foods of the World: Italy


Oh my, [sign in to see URL] looks sinfully delicious!!!! That is something DH would really enjoy, too! I've got to write some of these down so I can remember to ask for the actual recipes. I'd have to do the bread by [sign in to see URL] mixer doesn't have a whisk or bread hook (it's just a small hand held)...but my oh my that looks delicious!!!!

---
"Do unto others as you would have them do unto you"
~~@Saijen@~~
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Re: Foods of the World: Italy


I'd posted the pic of the dinner on a HomesteadingToday thread and someone asked for the recipe, so I've got it all typed up already!

]Here it is!
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Re: Foods of the World: Italy


[sign in to see URL] you my child!!!!! emoticon

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~~@Saijen@~~
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