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Figs and prosciutto are a perfect flavor combination as the sweetness of the figs is gently balanced by the salty prosciutto. I also like to use a combination of mozzarella and taleggio cheeses as, quite frankly, I love taleggio and find it’s slightly musty flavor goes so well on this pizza. I prefer to use the arugula as more of a garnish which is added just before serving after the pizza has been baked, as I find if overused, the peppery flavor of this tasty green can overpower the subtle flavors of this dish.
Pizza Bianca With Fresh Figs, Prosciutto & Arugula Yield: Serves 2 to 4Prep Time: 15 minsCook Time: 15 mins Ingredients:
1 Pound Pizza Dough, Divided4 Tablespoons Extra Virgin Olive Oil2 Cups Cubed Mozzarella Cheese1 Cup Diced Tallegio Cheese8 Fresh, Medium Sized Figs, Quartered8 Thin Slices Prosciutto1 Cup Arugula, Washed & DriedCracked Black Pepper Directions
Via Mariano Pallottini
50 DIVINE ITALIAN RECIPES eBook: Cecilia Negri: Amazon.it: Kindle Store.
Cecilia Negri's insight:
50 Divine Italian Recipes is a bilingual Italian Recipes Book. You will be able to simply follow the recipes or decide to learn the Italian language while you discover how to cook these 100% authentic Italian dishes.
These 50 recipes are 100% Italian, no adaptation to foreign culture or countries, no Fettuccine Alfredo, no Spaghetti & Meatballs, and no Caesar Salad. This is, in its simplest form, pure Italian food. These dishes smell of olive oil, tomatoes, and basil. They recall our Mediterranean Sea, the foggy weather of the Northern winter, the sun of the isles, the snow of the mountains, and the red soil of the olive tree fields.
Italy is made up of 21 regions. But the truth is, we are one big nation, and food is one of those things that always reminds us how great the Italian people are, despite all the issue we may face. Our food speaks Italian.
50 Divine Italian Recipes is a bilingual Italian Recipes Book. You will be able to simply follow the recipes or decide to learn the Italian language while you discover how to cook these 100% authentic Italian dishes. These 50 recipes are 100% Italian, no adaptation to foreign culture or countries, no Fettuccine Alfredo, no Spaghetti & Meatballs, and no Caesar Salad. This is, in its simplest form, pure Italian food. These dishes smell of olive oil, tomatoes, and basil. They recall our Mediterranean Sea, the foggy weather of the Northern winter, the sun of the isles, the snow of the mountains, and the red soil of the olive tree fields. Italy is made up of 21 regions. But the truth is, we are one big nation, and food is one of those things that always reminds us how great the Italian people are, despite all the issue we may face. Our food speaks Italian.
Basil is undoubtedly the most loved and popular herb in Italy. Although we tend to associate the herb with Italy and other Mediterranean countries, it actually originated in India and was brought to the Mediterranean via the spice routes in ancient times. [...]
[...] The beans are already flavorful on their own, but a slow stewing in this sage and garlic infused tomato sauce just makes them even better. Traditionally, they are served with grilled sausage, but are fabulous on their own. I suggest cooking them and then letting them sit so that the starch from the beans, thickens the tomato sauce. Fagioli all'Uccelleto
1.Whole sage branches and thick garlic slices are placed in cold oil and then heated until they sizzle.Add a can of San Marzano tomatoes, season with salt to taste ( I always add some chili pepper) and let cook until the tomatoes break down.Add your beans to the tomato sauce and cook until the beans turn a little red.
So, before you book it to Italy with dreams of feasting on your favorite "Italian" dishes, you may have another thing coming. If they're on this list, you'll have to wait until you're back stateside to enjoy them.
Shrimp ScampiMarinara SauceGarlic BreadPepperoni PizzaMozzarella SticksItalian DressingLobster Fra DiavoloSunday GravyChicken, Veal, and Meatball ParmRainbow CookiesThe Conundrum: Spaghetti and MeatballsRead More
Via Mariano Pallottini
Porchetta is an Italian street food, served in market stalls or from trucks, often in sandwich form.Made from an entire gutted, spit-roasted pig, and stuffed with citrus, rosemary, fennel, and other aromatics, the key characteristic is that each portion is a miniature celebration of the best parts of the entire pig: the fat, the lean, and the crackly skin. [...] Rather than cook a whole pig, or mess with a finicky shoulder, our version of porchetta has been adapted for the home cook. We use a huge piece of skin-on pork belly, wrapped around a boneless pork loin, seasoned with spices, and tied into a roast. Explain to your butcher what your intentions are; they will trim the pork belly and the loin for you as needed. Once you’ve got it assembled, it’s nearly foolproof: Stick it in the oven, turn it a few times, adjust the temperature as needed, and you’re done. The result is astonishingly delicious, all crunchy skin and moist, flavorful meat, a celebratory meal that is equally appropriate for a holiday dinner, or eaten standing up over the sink in sandwich form.
Porchetta Adapted from a recipe in Bon Appetit; Serves 12-15 people Ingredients:
1 five to six pound piece fresh pork belly, skin on1 three pound boneless, center-cut pork loin3 tablespoons fennel seeds2 tablespoons crushed red pepper flakes2 tablespoons minced fresh sage1 tablespoon minced fresh rosemary4 garlic cloves, mincedKosher salt1/2 orange, seeded, rind-on, thinly sliced
Method:
First, let’s prepare by doing a test-fit of the two pieces of pork. Place the belly skin-side down, and arrange the loin in the center. Roll the belly around the loin so the ends of the belly meat. If any of the belly or the loin overlaps, trim meat with a sharp knife. Unroll and set aside.In a small pan over medium heat, toast fennel seeds and red pepper flakes until fragrant, about 1 minute. Let spices cool, and then finely grind in a spice mill or clean coffee grinder until very fine. Transfer to a small bowl, and toss with the sage, rosemary, and garlic. Set spice mixture aside.Arrange belly skin side down on a counter or large cutting board. Using a knife, score the belly flesh in a checkerboard pattern about 1/3 of an inch deep, to help the roast cook evenly.Flip belly over, and sing a paring knife, poke dozens of 1/8 inch deep holes through the skin, all over the belly.Using a spiked meat mallet, pound skin side of belly all over for at least three minutes. This will tenderize the skin, and help it to puff up and get crispy when roasted.Turn belly and salt both loin and belly generously with kosher salt. Rub flesh side of belly and entire loin with fennel mixture. Arrange the loin down the middle of the belly, and top with orange slices.Wrap belly around loin, and tie crosswise tightly at 1/2 to 1 inch intervals with kitchen twine.Trim twine, and transfer roast to a wire rack set on a baking dish. Refrigerate uncovered for at least 24 hours to allow skin to air-dry. When ready to cook, let porchetta sit at room temperature for two hours. Preheat oven to 500 degrees, and season porchetta with salt. Roast on rack in baking sheet for 40 minutes, turning once. Reduce heat to 300 degrees and continue roasting, rotating the pan and turning the roast about every 20 minutes, until a thermometer inserted into the center of the roast reads 140 degrees, about 1 1/2 to 2 hours more. If skin is not yet a deep brown mahogany, crank heat back up to 500, and roast for ten minutes more. Let rest for 30 minutes, before slicing into 1/2 inch round slices with a serrated knife. Serve slices, or in sandwich form.
*Note: I feel compelled to mention that, at approximately 850 calories per 1/2 inch slice, this dish is one of the worst things for you that you could ever eat. If this bothers you, I think you should look at the above photo again. All it means is that you should probably make this dish now, before you begin feeling the oppression of your own guilty New Year’s resolutions.
Ingredients (serves 4-6 people, or more as part of a multicourse meal)
500g (1 lb.) short, dried pasta such as penne or rigatoni 1 recipe of sugo di carne 1 recipe of béchamel sauce 100g (4 oz.) grated parmesan cheese (or more to taste) plus a bit more for topping Salt and pepper A pinch of ground nutmeg A few pats of butter
Directions
Cook the pasta in well salted water as you normally would, but drain the pasta while it is still slightly underdone.
Pour the drained pasta into a large bowl, add the sugo di carne and mix well. Then add the bechamel sauce, grated cheese and nutmeg, gently folding it into the pasta and sauce. Do not attempt to make a smooth mixture out of it—just the opposite, you want interspersed ‘streaks’ of sauce and bechamel, which makes for a much more interesting dish. The mixture will be (and should be) rather loose—remember, the pasta will continue to absorb liquid as it bakes. If the mixture is a bit dry or sticky, add some liquid (milk or broth or just some water). Taste and adjust for seasoning; the mixture should be quite savory. Pour the contents of the bowl into a greased baking dish. Top with more grated cheese and a few pats of butter here and there. (Some people like to hold back some of the bechamel as well as a topping.) Bake in a hot oven (200°C/400°F) for about 20-30 minutes, until the top is nicely browned and the pasta is hot and bubbly. Let the dish rest at least 5 minutes before serving.
Via Mariano Pallottini
Food brings us together, at home and at hearth. Few dishes are as homey as Pasta al forno or for us sub literate Americans baked pasta. This dish is dish bring butter nutmeg cheese and butter together that when baked together create a warm, gooey and inviting dinner not for two or three but for many. We are talking big mutigenerational families from grandparents, first and second cousins and mutigenerational family friends sitting around a long table with bottles of wine, warm bread and a heated casserole dish of Pasta al Forno. This meal is easy to make, Inexpensive to make and the ingredients are usually already found in one’s kitchen. Leftover from previous meals can be integrated into the dish including any leftover vegetables and some pasta friendly meats that would otherwise go to waste. It is a dish that allows one to put the odd bits of cheese in one’s refrigerator to good use. Of course a healthier alternative to would be wheat pasta to substitute the classical white.
Food brings us together, at home and at hearth. Few dishes are as homey as Pasta al forno or for us sub literate Americans baked pasta. This dish is dish bring butter nutmeg cheese and butter together that when baked together create a warm, gooey and inviting dinner not for two or three but for many. We are talking big mutigenerational families from grandparents, first and second cousins and mutigenerational family friends sitting around a long table with bottles of wine, warm bread and a heated casserole dish of Pasta al Forno. This meal is easy to make, Inexpensive to make and the ingredients are usually already found in one’s kitchen. Leftover from previous meals can be integrated into the dish including any leftover vegetables and some pasta friendly meats that would otherwise go to waste. It is a dish that allows one to put the odd bits of cheese in one’s refrigerator to good use. Of course a healthier alternative to would be wheat pasta to substitute the classical white.
I am not a big fan of Tiramisu in the States, it can be a boozy, mushy mess and nothing I would ever want to order. So when I was given a heaping plate for dessert at a friends house when we first arrived, I was a little nervous about how I was going to finish it all to be polite- well it didn't seem to be a problem at all because it was lick-your-plate amazing! So what's the difference in the dish served at restaurants State-side vs. that of Italy? First off the eggs - this recipe calls for fresh egg yolks not whipped cream or imitation eggs making it much richer and secondly it's all in the lady-fingers! When Jason first asked for a lady-finger recipe to make this dish, our friend Daniella balked - "No, why would you do that? You buy Pavesini." And she was right! They perfectly hold up after being soaked in coffee & layered with cream.
Tiramisu literally translates to "pick me up" and it sure does with all the coffee, eggs & sugar.
Tiramisu - Serves 8 (use a 9x6 dish)
4 egg whites 4 egg yolks 1 1/4 cups or 125 g confectioner's sugar 1 3/4 cups or 325 g mascarpone cheese box of Pavesini ladyfingers 3/4 cup or 200 ml freshly brewed extra strong coffee or espresso, cooled/room temperature 3 oz. or 100 g dark chocolate, grated unsweetened cocoa powder for dusting Click for directions
Via Mariano Pallottini
It’s a hearty dish, a contrast to the traditional meat/tomato lasagna dishes, with a white bechamel sauce flavored with the whites of the asparagus.
Tip: If you don't have the time to make the pasta, there are excellent dried brands available everywhere.
Serves 6-8
INGREDIENTS
PASTA DOUGH — OR USE READY MADE PASTA!
525g flour ’00′ — look for special pasta flour 5 eggs Salt FILLING
Knob of butter, plus extra for greasing and finishing 500g asparagus cut into 3, cooked until al dente 3 basil leaves torn 220ml single cream 40g Emmenthal cheese, freshly grated BECHAMEL SAUCE
In Ancona the moscioli are non-breeding mussels spontaneously reproducing on tracts of reefs in Portonovo of Ancona area, and exactly on the tract of coast that goes from Pietralacroce until the beach of Sassi Neri (black Stones) at Sirolo. They are the wild equivalent of breeding mussels and they settle the underwater side of reefs typical of this coast area; they have rich and strong sea taste and they have a firmer body than breeding mussels.
Moscioli at marinara way Quantities for 4 / 5 people: 1 kg of very fresh moscioli – a handful of parsley – some olive oil – one lemon – a bit of pepper.
Preparation (1 hour)
Washing accurately mussels under running water and brushing their valves (shells of moscioli); using a little sharp knife, opening raw mussels by hands without warming them up (it’s a rather demanding job, if you are not used to; but it gives as result a unique taste if compared to opening by pot cooking method)... click
One of Franco’s most popular dishes was Vincisgrassi, an obscure lasagna dish from the Marches of Italy. Franco’s version is powerfully rich but perhaps not so rich as the original which features coxcombs, sweetbreads and brains in addition to the prosciutto, porcini and truffles of his version. Although a pasta dish – and Franco used to serve it as a starter – it is a brave appetite that attempts another course afterwards. Now that the weather is properly cold and we can manage some hearty food, I commend to you my adaptation of the dish.
Italian custom has it that if you start the New Year by eating lentils, it will bring you wealth and good fortune throughout the year (the coin-shaped lentils are symbolic of fortune).
Another recipe of this fantastic Le Marche dish. In this case is possible to appreciate the pictures that explain the crucial passages of the preparation. Buon Appetito
Headed to Italy for a food-centric vacation that includes mountains of pasta, braised meats, gelato and pizza? A new menu translation app has been launched to help tourists decode a pasta shape from a lamb dish. Developed for Italophiles who love Italian cuisine, iOS app Translate A Menu — Italy Food Dictionary is a repository of 5,000 Italian food terms meant to help travelers place a restaurant order without fumbling for words or resorting to embarrassing hand gestures. A “reverse search” will translate food terms from English into Italian to help diners order exactly what they’re craving. And a notepad feature allows users to create a list of their favorite food ingredients and add photos and map locations of restaurants or markets. The app also works offline. While a host of translation apps already exist, the app developers say theirs is different because translations will yield accurate culinary results rather than literal phrases. For example, while the literal translation for osso bucco is “bone hole,” the app knows that the user is looking for the culinary term, which is braised veal shank. Created for the six million tourists who visit Italy every year, a team of Italian writers took two years to build the culinary dictionary.
Fennel seed is one of the main ingredients in Italian sausage and this recipe includes Asiago cheese for added flavor. Try making your own at home. You can use a food processor to chop up the pork and most electric mixers come with a sausage stuffer attachment. This sausage is just as good in patties as in casings.
Ingredients
2 large boneless pork shoulder roasts, cut into small chunks (remove large pieces of fat) weighing 6 pounds after trimming1-1/2 tablespoons salt2 teaspoons black pepper1/2 teaspoon crushed red pepper5 tablespoons minced Italian parsley1/2 cup grated Asiago cheese4 tablespoons crushed fennel seeds3 garlic cloves, minced
Directions Toast fennel seeds in a pan in a preheated 325-degree F. oven for 10 minutes. Cool before using in the recipe. In a large bowl, combine pork, salt, pepper red pepper, parsley, Asiago cheese, fennel seeds and garlic. Thoroughly blend with your hands. Cover the bowl with plastic wrap and refrigerate overnight for flavors to blend. Put seasoned pork chunks through the medium plate of a food chopper. Place in a large bowl and mix thoroughly to evenly distribute seasonings. All sausages can be prepared as patties (the easiest) or run through a sausage-stuffer into hog casings by following the instructions of the appliance. Sausages freeze well. Patties can be sauteed in a little olive oil and served with tomato sauce. Yield: about 6 pounds.
All regions of Italy have their own traditional dishes, referred to as piatti tipici.Coda alla Vaccinara is a typical dish from the cucina povera (poor man’s kitchen) of Rome (Lazio). Oxtail is part of what is called the quinto quarto (the fifth quarter), the less desirable parts of an animal that remain when all the nice parts have been taken. The sauce can be served over penne rigate or rigatoni, which is called Rigatoni al Sugo di Coda. There is quite a bit of bone in oxtail, so from 1 kilo (2.2 lbs) of oxtail you only get enough meat for 2-3 servings, but enough pasta sauce for 6 servings. Ingredients
For 2-3 servings (6 servings of pasta sauce)
1 kilo (2.2 lbs) oxtail, cut into pieces100 grams (4 oz) lardo or guanciale3 Tbsp olive oil1 onion1 carrot2 celery stalks2 cloves garlic1 Tbsp chopped fresh flatleaf parsley3 cloves400 ml (1 2/3 cups) dry white wine2 cans (400 g/14 oz) peeled tomatoessalt and freshly ground black pepperTo finish the sauce3 stalks celery20 grams (2 Tbsp) pine nuts30 grams (2 1/2 Tbsp) raisins1 tsp cocoa powder
Preparation Cut the lardo into cubes. Mince the carrots, onion, garlic, and celery finely with the food processor. Wash the oxtail pieces and dry with paper towels. Heat the oil in a casserole and add the lardo. (It would be advisable to use a larger casserole than I did.) Sauté the lardo until it starts to turn golden. Add the oxtail pieces. Brown them on all sides. Add the minced vegetables, parsley and cloves. [The traditional recipe says to add this to the meat, but when I make this again I will take out the oxtail first and put it back in right after adding the wine.] Cook for a few minutes, stirring, until the vegetables start to turn golden. Season with salt and freshly ground black pepper and add the wine. Cover and cook for 15 minutes over low heat. Add the tomatoes (whizzed in the foodprocessor). Bring to a boil. Lower the heat to a simmer, cover the casserole, and simmer for about 4 hours or until the oxtail is fall-off-the-bone tender. The sauce can be used to serve over rigatoni. The pasta can be served with freshly grated pecorino romano (a cheese from the same region as the dish) and chopped parsley. To finish the sauce, soak the raisins in hot water for 10 minutes. Remove the fibrous part of the celery stalks with a vegetable peeler. Cut the celery stalks into small pieces. Parboil the celery pieces for a couple of minutes. Drain the celery. Put a bit of the sauce in a small bowl and add the cocoa powder. Stir the cocoa powder into the sauce and then add this mixture to the casserole. Add the celery…… the raisins …… and the pine nuts. Stir to mix and cook for 15 minutes to allow the flavors to mix. Serve the oxtail with some sauce. As a wine pairing a red from Lazio such as a Cesanese del Piglio would be traditional, but this dish is great with many full-bodied red wines.
[...] Cannelloni are another of Italy’s stuffed pastas [...]
Ingredients
for the filling
1 1/2 lbs. ground pork1 1/2 lbs. ground veal (chicken or turkey may be substituted)2 – 3 tbsp butter1 pkg (10 oz, 283 g) frozen chopped spinach (cooked and well-drained)1 pkg (8 oz, 227 g) cream cheese1 cup grated Pecorino Romano — Parmigiano may be substituted2 or 3 eggs slightly beaten — depending on size¼ tsp ground nutmegzest of 1 lemon, more if you like
for the white sauce
2 – 3 oz (57 to 85 g) cream cheese, softened 2 – 3 oz (59 to 89 ml) milkfor the cannelloniMom’s pasta dough1 quart tomato sauce, with meat or without (See Notes)cheese saucean 8 oz ball of fresh mozzarella1/2 cup grated Pecorino Romano cheese
Directions
for the filling
Sauté meat in butter. Season lightly with salt. Use meat grinder to process the meats. Add all the ingredients into a mixing bowl and mix until well-combined. Cover the filling and refrigerate for a few hours or overnight. Once the filling has rested, you can begin making your cannelloni. for the cheese sauce
Combine equal amounts of cream cheese with milk. Whisk and set aside. to make the cannelloni
Shape 2 to 3 tbsp of filling into a small log, about as thick as your index finger. More or less filling may be required depending upon the size of your cannelloni. Do not over-stuff. Filling should leave a 1/4 inch (.6 cm) border on either side of the dough sheet. Place the filling on the edge of the dough sheet and roll as one would if making a cigar. Set aside, seam-side down. Repeat Steps 1 through 3 until all the filling or dough sheets have been used. assemble the dish and bake
Pre-heat oven to 350˚ F ( 177˚ C). Liberally butter a baking dish. Coat the bottom of the dish with 1 to 2 cups (237 to 473 ml) of tomato sauce Place cannelloni, seam side down, in 2 rows, until dish is filled. Do not over-crowd. Spoon cheese sauce over all the cannelloni. Add enough of the remaining tomato sauce to completely cover the dish’s contents. Sprinkle the top with the grated mozzarella and Pecorino Romano cheeses. Spray one side of a sheet of aluminum foil with cooking spray and use it to cover the baking dish, sprayed side down. Bake in pre-heated 350˚ oven for 20 minutes. Remove foil and continue baking until cheese topping is cooked to your satisfaction. Over-cooking may result in dry cannelloni. Allow to rest 10 minutes before serving.
Italian cuisine is very diverse and interesting, yet strikingly simple. It’s simple in a sense that it often contains only a maximum of eight ingredients. It’s interesting due to its regional diversity, and despite that there are only a few ingredients, is there’s difference in taste and just one dish and tickle your taste buds in many ways. The dishes, instead of created in culinary schools by chefs and experts, are created in the home, usually by grandmothers and mothers and the recipe passed on from generation to generation. Per region, there are characteristic dishes and flavors, which tell a lot about the country’s history and lifestyle. The traditional Italian meal consist of three to four courses, starting with appetizer, first course (usually pasta, soup, or any hot dish), second or main course (this is where the meat comes in), and dessert, Some meals may have two desserts, first cheese and fruit before the sweet dessert followed by coffee and then digestives or liqueurs. Pizzas and pastas are very popular Italian dishes, some even being adapted as a fusion of other cuisines. Pizzas alone have various flavors and combinations. The simple cheese pizza can have a few more ingredients on top and it immediately turns into something different. Pasta can be simply tossed with garlic and olive oil or have the robust blend of tomatoes, anchovies, olives, and spices. Pastas also come in various forms, and not just the long stringy ones in spaghetti. There are flat, long pastas, wide pastas, pastas that can be stuffed with meat and vegetables and then topped with sauce. There are bow-shaped pastas, twists, cuts, and more pasta shaped into fun shapes for soups and also fun shapes like animals to appeal to young children. Aside from popular dishes like pizza and pasta, there are also meats and seafood served in the main course. Fish is most popular during lent, when abstinence from meat must be observed. For dessert, there is the popular tiramisu, a cake made from layering biscuits dipped in coffee or coffee liqueur with a mixture of egg yolks and mascarpone cheese whipped together. Christmas cake also had its origins in Italy. Espresso had its origins from Italy. It can be served as is in a demitasse cup or can be the base of other coffee drinks such as macchiato or cappuccino. Alcoholic beverages are usually wine, beer, and other liqueurs such as limoncello or grappas.
Premise - Perhaps more than any other recipe in the Italian gastronomic canon, spaghetti alla carbonara and its origins have perplexed and eluded gastronomers for more than five decades.
Most food historians group the currently and popularly accepted theories of the etymon into three groups: the origin of the dish can be ascribed to
Coal miners; American soldiers who mixed “bacon and eggs” and pasta after occupying Italy in the post-war era... Ippolito Cavalcanti, the highly influential nineteenth-century Neapolitan cookery book author, whose landmark 1839 Cucina Teorico-Pratica included a recipe for pasta with eggs and cheese... Theory that points to the restaurant La Carbonara, opened in 1912 in Rome. According to its website, it was launched by “coal seller” Federico Salomone. But the authors of site do not lay claim to the invention of carbonara nor do they address the linguistic affinity (even though they mention that their carbonara was included in a top-ten classification by the Gambero Rosso).
[Read More...]
Carbonara, a new theory of its origin
In the course of my research to date, the earliest description of carbonara that I have identified is found in Eating in Italy; a pocket guide to Italian food and restaurants by Richard Hammond, published by Scribner in 1957.
The annual Fritto Misto Festival at Ascoli Piceno, from April the 25th to May the 1st, features a feast of deep fried food - including the town's signature stuffed olives. If you can not get there to try a wide range of deep-fried wickedness from Italy and abroad you can try to prepare at home the protagonists of the festival, the "Olive all'Ascolana", following these video directions. This appetizer is one of the most representative of the Italian culinary tradition and it will surely be a hit with your friends.
This is a classic dish from Marche. To stand a chance of making them, you really need a very large olive like those found around Ascoli Piceno; the key is stuffing the olives plentifully before frying them. In Marche, they are pretty ubiquitous, popping up as appetizers in the fanciest of restaurants right through to your local pizzeria. And very delicious they are too.
This recipe is courtesy of Paola from Azienda Agricola Fiorano and her mum.
Ingredients for 4
Big fat olives still on the stone – (classically Ascolane olives) about 30
Italian custom has it that if you start the New Year by eating lentils, it will bring you wealth and good fortune throughout the year (the coin-shaped lentils are symbolic of fortune).
In Le Marche, La Vigilia on 24th December has an equal importance to Christmas, and is celebrated with a huge feast of at least 7 courses that usually includes fish. A typical Vigila dinner begins with antipasti of different fish dishes such as smoked salmon, lumache (snails in a tomato sauce), seafood and marinated anchovies.
The first course (primo piatto) consists of pasta or risotto with a fish sauce for example. Fish is also the order of the day for the main course or Il secondo, baked trout, langoustines, or baccalá (dried salt-cured cod). Plus either eels, red mullet, or, fried whitebait. Then comes...
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