Tour of Italy ~ Day 9 ... Basking in Basilicata

       Right above Calabria is Basilicata, also known as Lucania, and in Italy the locals usually don't refer to one without referring to the other. Basilicata is know also for it's mountain areas and it's spice for peppers, but unlike Calabria, it is more commonly know for it's decedents from the Oscan and Samnite tribes and is most famous for Luganega, which is a peperoncino-spiked pork sausage. Also Olives and wines are also commonly found in this region. 
      Today we wanted something easy to make, travels well and we could take it with us to enjoy at the beach. The recipe we are featuring today is...

Luganega Caponata

 For the caponata

• 1/4 cup olive oil
• 1 cup cooked  peperoncino-spiked pork sausage
•  1/4 cup chopped peperoni 
• 1-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
• 3/4 cup finely chopped onion
• 1/3 cup finely chopped celery
• 1/4 cup chopped pitted green olives
• 1-1/2 tablespoons chopped dates
• 3 tablespoons golden raisins
• 3 tablespoons pine nuts,
• 2 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
• 1 half lime juiced.
• 1/4 cup finely chopped flat-leafed parsley leaves
• 12 slices of warm  country-style Italian bread

Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the sausage and peperoni, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl. To the skillet add the remaining 2 tablespoons oil and in it cook the eggplant, the onion and the celery over moderate heat, stirring, for 5 minutes. Add all the rest of the ingredients, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, add meat mixture, cook stirring for 2 minutes and transfer it to the bowl. Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper. Serve on warm bread.

Tour of Italy ~ Day 8 ... Camping in Calabria

Calabria is a very long and narrow peninsula located at the "toe" of Italy. It is mainly a mountainous region that is very isolated and mainly inhabited by tradion-bound people. The cooks of this region are known for their love and use of the hot red pepper known as peperoncino. Along with the variety of peppers the people of this region enjoy a basic diet of fresh and dried pastas loaded with fresh vegetables of the season along with fish and many cured meats, fresh usually being used only at big occasions. Calabria is nearly surrounded by water and the heritage descends from the Greeks. So, since we have decided to go camping in Calabria, we have chosen a "one pot wonder"  to make today...

 

Spinach with Tomatoes and Provolone 

(traditionally this dish is made in one pot and served between soup and pasta, but we decided to add the two together and enjoy it, along with Sardinian Crispbread, as our main course.)

Ingredients:

1/4 cup Olive Oil
 1 medium oinion, chopped
2 large garlic cloves, chopped
2 cups chopped plum tomatoes
15 ounces of fresh spinach leaves (washed)
1 cup grated or 1/4 inch pieces provolone cheese

Heat oil in a large pot over medium heat, (or small  fire if you are camping), add oinon and garlic, stir 2 minutes. Add tomatoes; simmer until onion is translucant and the liquid evaporates, about 8 minutes. Add spinach to pot. toss gently until wilted, about 3 minutes. Mix in cheese. Cook until cheeses just begins to melt, this will be really quick if you use grated cheese. Sir occasionally, season with salt and pepper and serve. We like this dish for camping because you can add a little precooked pasta, grab a fork and eat it right out of the pot. Clean up is so easy and the dish is very filling.

Tour of Italy ~ Day 7... Seafood Start from Sicily

I usually like to start at the top and work my way down, but a friend once told me that if I were to ever visit Italy, I needed to start at the bottom and work my way to the top. So that is the route our Tour is going to take. We are going to start in Sicily. The area of Italy that is known as being described as both simple and baroque. And like every good Italian meal, soup comes after anti-pasti.  So today here at the Pantry we will be using some Sicilian creativity along with some very simple ingredients to making one of the recipes featured in the Bon-Appetit magazine entitled...

Steamed Mussels with Tomatoes and Garlic Toasts

• 8 1/2-inch-thick slices sourdough bread (each about 2 x 4 inches)
• 6 tablespoons olive oil
• 4 tablespoons chopped garlic
• 1 1/2 cups chopped seeded plum tomatoes
• 1/2 cup chopped fresh Italian parsley
• 3 pounds mussels, scrubbed debearded

Preheat oven to 375°F. Arrange bread on baking sheet. Combine 4 tablespoons oil and 2 tablespoons garlic in bowl. Using fork, mash to course paste. Spread over bread. Bake until crisp, about 10 minutes.

Heat 2 tablespoons oil in a heavy large pot over medium-high heat. Add 2 tablespoons garlic; sauté 2 minutes. Add tomatoes and parsley. Reduce heat; simmer until sauce thickens, stirring often, about 10 minutes. Season with salt and pepper. Add mussels; increase heat to high. Cover; cook until mussels open, about 7 minutes (discard any mussels that do not open).

Divide mussel mixture among soup bowls. Place toasts at edge of each bowl.

Tour of Italy ~ Day 6... Let's Cut the Cheese

Literally, let's cut the cheese...  Don't be afraid to try some of the more rustic deep flavored cheeses of the Italian Countryside. Did you know that Italy is one of the World's Largest cheese producers, - (over four hundred by some counts), but most of the world does not know this because so many cheese are produced strictly on a regional basis catering only to the regional markets. Today we are going to only high-light a few of the most popular ones.

Parmigiano-Reggiano:  fabricated in many places in the US known Parmesan , true Parmigiano-Reggiano is made only in several provinces in the region of Lombardy. According to legend, it was created in the course of the Middle Ages in Bibbiano, in the province of Reggio Emilia. It is produced from the milk of pasture grazed cows and is only made between April through November. It is a hard, granular cheese and it is aged for at least 14 months before being sold. The favored aging time is at least 3 years. These cheeses can range from a soft cloudy white to a dark straw color and sometimes develop little delicious protein crystals that crunch and explode with flavor when eaten. Theses cheeses are ideal for any Italian meal, whether grated to add rich bold flavors to your dish or as a notable table cheese.  

Mozzarella: For most traditional Italians, mozzarella only means Mozzarella di Bufala (buffalo mozzarella), made from domesticated water buffalo milk but to many others, mozzarella fior di latte, which is made from fresh pasteurized or unpasteurized cow's milk, is favored but is believed to lack luscious characteristics of the original. Fresh mozzarella is generally white, but may vary seasonally or regionally, to slightly yellow depending on the milk used and the diet of the animal. It is known to be a semi-soft cheese due to its high moisture content and is traditionally served the day after it is made, but can be kept in it's brine for up to a week. You can recognize a good mozzarella by it's thin glossy skin, springy texture, clean color and fresh milky aroma.  Most Italian mozzarella is produced in Bittipaglia, south of Naples or slightly to the north in Caserta. 

Pecorino: To the knowledge of a food lovers, the sight of the rolling Italian countrysides dotted with cypresses and umbrella pines, in the foreground.. flocks of sheep grazing in the afternoon sun, means pecorino cheese. A family of hard Italian cheeses made from ewe's milk. It is usually an aged pungent cheese intended more for grating than eating. But there are a few of us cheese lovers that really love a small bite of good pecorino warmed on a piece of Sicilian flat bread or water cracker, served with fresh grapes or figs. Pecorino cheeses come in a wide variety of styles depending on how long they have been aged. The more matured cheeses, referred to as stagionato ("seasoned" or "aged" ), the harder yet still crumbly in texture they are and they have buttery and/or nutty flavors. The other two types, known as semi-stagionato and fresco, have a softer texture and milder creamy milk taste. Pecorino cheeses is especially prevalent from the islands of Sicily and Sardinia. In Southern Italy, it is traditional to add black peppercorns or red chilli flakes to Pecorino, producing what is called Pecorino Pepato (literally, "peppered Pecorino"). Today many others are made, for example walnuts or tiny pieces of white or black truffle are added to create a unique flavored cheese. And the cheese commonly known as Romano falls in this family and is actually produced in Sardinia and then shipped to Rome. 

Asiago: just like any good fairy tale that starts out "Once upon a time..." so goes the history of Asiago. Once upon a time, Asiago cheeses used to be made from sheep milk in the high alpine regions of Veneto and in those regional areas they are still known pegorin, even though Asiago cheese has been made exclusively from cow's milk since the early sixteen century. Today, Asiago is produced mainly in the Trentino area and is commonly made in two versions. Asiago styles of cheese can assume different textures, according to its age, from smooth for the fresh Asiago (Asiago Pressato) aged three to five months, which is often sliced to for paninis or sandwiches or melted on a variety of dishes. To working it's way up to a crumbly texture for the aged cheese (Asiago d'allevo), aged maybe nine months or longer, which has the flavor reminiscent of Parmesan and is often grated in salads, soups, pastas, and sauces. Becoming sharper and more interesting in flavor as they age, the very mature Asiagos are hard to come by, even in Italy. 

Gorgonzola:  one of the famous world know cheeses, Gorgonzola originally came from the town of the same name in the northern region of Lombardy. It was a stop over for the herdsmen that were driving their cattle between the Alps and the grassy plains above the Po Valley. The legend is that the creation of this cheese was the delicious outcome of a way of preserving all the milk that was accumulated while the herds were all in one spot together. Today most Gorgonzola cheeses are made in the Piedmont area and there are two types of cheese. These cheese are started out the same, by using whole cow's milk and starter bacteria is added, along with controlled portions of spores of the mold Penicillium glaucum. Penicillium roqueforti, which is commonly used in Roquefort cheese, may also be used. The whey is then removed during curdling, and then aged at low temperatures. During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mold spores to grow into hyphae and cause the cheese's characteristic veining. Gorgonzola dolce is typically aged for three to four months, resulting in a smooth creamy cheese, similar to paste that is ofteh used as a spread on crusty bread or unflavored crackers. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens, resulting in what is better known to Americans as Gorgonzola Naturale, which is cured longer than three or four months. Both types of cheeses have the characteristics of the blue-green veins running through them and both cheeses are known as fine eating cheeses. Gorgonzola is typically crumbled on soups or salads or better known for being used as a snack at the end of a meal often being served with sliced pears and candied walnuts. Side note: Gorgonzola made with goat's milk is firm and salty. It is made usually in the Prealpi area of Piedmont and Lombardy, especially in the provinces of Lecco and Alessandria.

Taleggio: known as the "Square" cheese. This soft, buttery amber-colored rind cheese is made from a mix of Holstein and brown Swiss cow's milk in the Lombardy region where the cows are allowed to graze on the lush spring-fed pastures. The production takes place every autumn and winter when the cows are tired after there long journey through the summer around these alpine pastures, which has made the milk high in butter fat. This cheese often has a strong aroma, but its flavor is usually mild with an unusual fruity tang. This cheese is also know for it's washed rind, which is usually very thin and eatable. This cheese is different from other cheeses in that as it ages it gets softer instead of harder. They let this cheese age only about five to six weeks and it ranges in color from pale straw to creamy yellow with a orangy-caramel crust. As it ages  it begins to develop a slight tang or smokiness that is similar to the flavor of white truffles. In Italy this cheese is often served with dried-cured beef and sliced bresaola.

Baked Taleggio

1 pkg. (4 oz.) refrigerated crescent dinner rolls

1 small square (8 oz.) Taleggio cheese  (any creamy cheese works)

1/2 tsp. dill weed or any dry salad dressing mix

1 egg white, lightly beaten

 

PREHEAT oven to 350°F. Unroll dough on lightly greased baking sheet; press seams together to form 12x4-inch rectangle.
SPRINKLE cheese with dill; lightly press dill into cheese. Place cheese, dill side up, in center of dough. Bring dough up over cheese to completely enclose cheese; press edges together to seal. Brush with egg white.
BAKE 15 to 18 min. or until lightly browned. Serve with your favorite Crackers, French bread slices or cut-up fresh fruit.

Tour of Italy ~ Day 5... The Art of Anti-Pasti

There are two good ways to start an Italian meal,
1. with a great aromatic wine or spirit-based drink flavored with items like herbs, spices and/or fruits designed to cleanse the plate and whet the appetite.
2. a wide variety of anti-pastis, this could include an array of meats, cheeses, breads, dipping oils, marinated shrimp and don't forget the olives and figs.

So, since we are not drinkers of Wines, Spirits or hard Ales at our house... We choose to indulge ourselves on the small bites of goodness that are meant to be served before the main meal known as the Anti-Pastis.

Many kinds of Anti-pastis are available now in already prepared containers at most local stores or take out deli's. The planning is simple, for a party of 6 -12 people, you will probably want at least 4 to 6 different platters. Variety is always the best and make sure you have the bread or crackers to go with it.

To start our tour of Italy off... (and because I have so many mushrooms left over from our pizza party yesterday), I would like to share one of my favorite recipes from the Magazine that we are using as our study guide.

Marinated Mushrooms

• 1/2 cup olive oil
• 4 large garlic cloves, halved lengthwise
• 2 pounds small mushrooms, stems trimmed
• 1/2 cup chopped fresh Italian parsley
• 1 1/2 cups dry white wine
• 1/4 cup fresh lemon juice
• 2 tablespoons plus 2 teaspoons red wine vinegar
• 6 whole cloves
• 2 bay leaves

Heat oil in heavy large skillet over medium-low heat. Add garlic; sauté until golden, about 6 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and parsley; sauté until mushrooms are golden, about 8 minutes. Reduce heat to medium-low. Stir in remaining ingredients. Cover and simmer 5 minutes. Season with salt and pepper. Cool to room temperature. Transfer to container; cover and chill until cold. (Can be made 2 days ahead. Keep chilled.) Drain mushrooms before serving.

Tour of Italy ~ Day 4... Salute to the Birthday Boy

Happy Birthday to my Mason! He is my Pizza Lover, and a Lover of fine Italian style Pizzas he is. Over the years we have spent many hours together in the kitchen perfecting the perfect pizza crust, experimenting with wide varieties of topping combos and enjoying time together and we learned how to mix and match our way through garden of pizza supplies. But I have to admit, we always came back to the standard old Margarita style pizza, add peperoni of course.

Mushroom Margherita Pizza

Ingredients

•   1 cup warm water
•   1 teaspoon salt
•   2 tablespoons olive oil
•   3 cups all-purpose flour
•   2 teaspoons white sugar
•   2 teaspoons active dry yeast
  
  8oz can of tomato sauce
  12 to 16 small fresh mozzarella balls or
  1 1/2 cup of mozzarella cheese
  2 cups sliced fresh mushrooms
  fresh Basil
  
  olive oil

Directions

•  Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes.

• Blend in the oil.

• Mix the flour and salt in a large bowl. Make a small well in the center of the flour, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.

• Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices and mushrooms in a single layer over the cheese. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately

Tour of Italy ~ Day 3... Where to start?

Where to begin?

There is an old phrase that states: "When in Rome... do as the Romans do".  The other thing I know to be substantial is the fact every true Italian person I have met, has a full and unbinding love for their families and their Father in Heaven (God). Which I find very interesting and they try very hard to bring that love and passion out in the flavors of their foods. Right up front the magazine suggests that "the best way to understand the Italian Countryside is to understand its regional nature". And on the corresponding page it has a map of Italy and its regions,

So, I decided that is the path we will take. You got to start somewhere... right? Do you have your passports ready?