INSALATA DI CARCIOFI E PARMIGIANO-REGGIANO ®

Ingredients

3 raw artichokes, pared down to the tender hearts and cut into very thin lengthwise slices
1 tablespoon lemon juice
1/4 pound Parmigiano-Reggiano®, cut into thin slivers
3 tablespoons olive oil
Salt and pepper

How to make the Artichoke Salad with Parmigiano-Reggiano ®:

Sprinkle the artichoke slices with lemon juce. Combine with the other ingredients and toss.

Serves 4-6

RECIPE DOLCEZZA AL MIELE E FICHI

Ingredients

10 oz. sliced Quartirolo Lombardo cheese
12 fresh ripe figs
2 tbsp. butter
4 tbsp. honey
1/4 cup brandy
4-5 chopped walnuts
juice of half an orange

How to make Dolcezza al Miele e Fichi:

Wash, peel and halve the figs. Melt the butter in a large saucepan. When it is foaming, add the figs. Cook them on both sides for a few minutes, and then flatten slightly with a spoon. Add the honey diluted with the brandy. If the bottom of the pan dries out, add the orange juice.

Arrange the Quartirolo Lombardo cheese onto individual plates and surround with the cooked figs. Spoon the remaining sauce over the figs and sprinkle with the walnuts.

Serves 4

RECIPE CAZMARR – MARRETTO DI AGNELLO ALLA LUCANA

Ingredients

-two pluck of lamb
-a piece of lambnet
-some of lamb intestines
-two slices of ham
-a piece of cheese
-grated pecorino cheese
-dry white wine
-parsley
-garlic
-olive oil
-salt
-chili pepper

How to make the Cazmarr:

Wash thoroughly in warm water to pluck lamb, pat dry and cut into long thin strips as much as possible.

Wash thoroughly well the retina of lamb in hot water, dry it and straighten it on a chopping board.

Place the strips on the retina of pluck, chili, salt and pepper and sprinkle with finely chopped parsley and garlic; place here and there some small piece of cheese and ham.

Sprinkle all over with a handful of grated cheese and wrap the ingredients in the network to get a loaf of about five centimeters in diameter and a length of about cm. 20.

Wash the lamb intestines, first in warm water and then in a little ‘white wine; twist the intestines, drain well, stopping every so often around the meat loaf with a knot because the preparation of well-sealed.

Caging the meatloaf thing long and packed in four sturdy sticks, stopping with string; anoint the “cazmarr” with plenty of olive oil and place in a well-oiled baking pan.

Place in preheated oven (150 °C), let it cook for about two hours turning it occasionally and basting with a few tablespoons dell’intingolo that will be formed on the bottom of the container.

When cooked, remove the sticks and string, cut the loaf into slices and serve.

Serves 4-6

Regional recipe from Basilicata.

RECIPE BRUSCHETTA AI CAPPERI DI PANTELLERIA

Ingredients

4 bread slices
4 egg yolks
4 spoons grated parmigiano cheese;
1/2 oil preserved mackerel;
30 gr. Pantelleria Capers
4 black olives pitted.

How to make Bruschetta ai capperi di Pantelleria:

Mince finely the mackerel and the capers de-salted. Put the yolks in a bowl, with the prepared minced, the parmesan and mix well. Grind the black olives. Spread the bread slices with the cream so prepared and distribute over it the pieces of olives. Put the slices in the oven at 220°C for 8 minutes and serv the bruschettas hot.

Serves 4

Regional recipe from Sicily.

RECIPE CASSATA GELATO AL PISTACCHIO

Ingredients

1 lb. 5 oz. pistachio ice cream
3 oz. mixed chopped candied fruit, chopped
rum
5 oz. whipped cream
1 egg white
2 tbs. caramel-coated almonds
4 tbs. powdered sugar

How to make Cassata al gelato Pistacchio:

Put a semi-spherical mold in the freezer to chill. Soften the ice cream just until spreadable and line the inside of the mold, leaving the center empty. Put the mold back into the freezer. Soften the candied fruit in rum, and drain.

Whip the cream and stir in the candied fruit and the almonds. Beat the egg white and sugar until stiff and add to the cream.

Fill the center of the mold with this mixture and put the mold back into the freezer for at least 2 hours. Follow the same procedure as for Bomba Fantasia (Southern Ice-cream Mold).

Note:
Cassata can also be made in a round cake mold.

Serves 4

PAPPARDELLE AL SUGO DI LEPRE

Ingredients

2 tbs. pappardelle
1 wild rabbit (hare)
4 tbs. olive oil
2 oz. pancetta
1 pinch nutmeg
2 tbs. grated Parmigiano

For the Marinade: 1 cup red wine
1 onion
1 carrot
1 celery stalk
thyme
1 bay leaf

How to make Pappardelle with Hare Sauce:

Prepare the marinade, cut the hare into pieces and marinate for 12 hours. Keep in a cool place. Prepare the sauce in a casserole with the olive oil and pancetta over a brisk flame, drain and add the hare from the marinade.

Cook till brown on all sides, add the marinade, a pinch of nutmeg and continue to cook until the meat falls from the bone. Add beef broth if necessary while cooking. It can be stewed on the stove over a low fire or in the oven at 375°F.

When cooked, set aside and cool. Remove the meat from the bones. Sieve the cooking liquids.

Put in a saucepan, add the hare and keep hot. Boil the pappardelle in plenty of boiling salted water. Toss with the hare sauce and serve with Parmigiano on the side.

Note:
Rabbit or any other type of fowl or venison can be used instead of hare. Hare can also be referred to as wild rabbit.

Serves 6

Recipe Fegato alla Veneziana

Ingredients

2 large sweet onions, sliced thin
4-5 sage leaves
Salt and freshly ground black pepper to taste
1/2 cup (125 ml) white wine
12 ounces calves liver, in 1/2-inch slices
3 tablespoons flour
3 tablespoons white wine vinegar
5 spoon of olive oil
1/4 cup of butter
4 servings white polenta

How to make the Fegato alla Veneziana:

Heat the oil and the butter in a large, heavy skillet pan. Add the onions and sage leaves and cook over medium-low heat until the onions are brown gold. Season with salt and pepper and add the white wine cook until evapored. Remove from the heat. Transfer the onions to another dish, draining as much oil as possible back into the pan and set aside. Lightly dust the pieces of liver with the flour. Heat the oil remaining in the skillet to medium-high. Add the pieces of liver and stir-fry until they are seared. Return the onions to the skillet, remove the bay leaves, and reheat the onions and liver together. Stir in the vinegar, season with salt and pepper, and serve with white polenta on the side.

Chef: Donatella Zampoli

Recipe courtesy Tuscany Tonight by Marchesi Frescobaldi

Serves 4

 

Coda alla Vaccinara

Ingredients

2 lbs. oxtail
3 oz. lard
1 head of celery, finely diced
1 clove garlic
1 onion
1 carrot
salt
1 peperoncino (optional)
1 cup red wine
1 lb. peeled tomatoes
1 bay leaf
pepper

How to make Coda alla vaccinara:

Cut the oxtail across into pieces 1 1/2-in. long. Cover with cold water and let rest for 30 min. Boil and simmer for 5 min. Drain and dry. Chop the lard, half of the celery, with garlic, onion and carrot, salt, pepper and peperoncino. Cook until lightly brown and then add the oxtail and brown. Add the wine and tomatoes. Braise on top of the stove at medium heat for about 4 hours. Moist occasionally as it dries. When oxtails are tender remove it and keep aside.

Strain the braising juice, de-grease and adjust seasoning. Return oxtails to sauce and bring back to simmer. Clean and peel the remaining celery, dice finely and add to the oxtail. Serve the coda alla vaccinara with broiled or fried polenta.azione

Serves 4

A bit of history.
For several thousand years, right up to the Second World War, teams of oxen plowed fields and pulled loads around Rome. The great oxen retirement home was the slaughterhouse, where their skins became leather, their horns a variety of accessories and their meat stews.

The women and men whose job was to slaughter, butcher and skin the oxen were called vaccinari, from the word vacca, meaning cow. They were paid in kind with skins, unwanted organ meats, and oxtails. This engendered a style of cooking associated with the neighborhood where the slaughterhouse and tanneries were located, Testaccio. It flanks the Tiber on the southern end of Rome.

In Italy and elsewhere in Europe, the custom of raising beef for meat, as opposed to raising oxen for plowing and transportation, is relatively recent, dating back to the 1800s. That’s why, in English, we still refer to “oxtails” and not to “beef tails,” though there are practically no true oxen left anywhere in the Western world. Most butcher shops and supermarkets in America actually sell the cut as “beef oxtails.”

Calzone di Verdure

Ingredients

800 grams of bread dough,
salt,
oil,
40 g of raisins,
pepper,
1 kg of greens (chard cut),
1 dried chili pepper.

How to make Calzone di verdure:

Here are the ingredients you’ll need to make this recipe.

Soften the raisins in warm water, rinse, drain and squeeze.

Peel and wash the herbs, cut it into strips and mix with raisins, chopped pepper, salt, pepper and oil.

Roll out the dough into a thin, without cutting it, lined with half the pastry, a greased baking tray. Put over the vegetables and cover with the remaining dough in the portfolio.

Moisten the edges to seal compress well with a little oil and grease the surface.

Bake in preheated oven at 200 ° C for 25 minutes. Baked calzone and serve hot or cold.

Serves 4

Regional recipe from Basilicata.

Carciofi Ripieni

Ingredients

4 artichokes,
2 anchovies
gr. 100 sicilian sausage
gr. 50 grated pecorino cheese,
gr. 50 breadcrumbs;
gr. 30 capers,
garlic,
parsley,
olive oil,
salt and pepper.

How to make Carciofi Ripieni:

Clean the artichokes and cut into pieces and keep them in water for half an hour in water acidulated with lemon juice. In a saucepan, mix the cheese with the bread crumbs a clove of garlic and a tablespoon of chopped parsley, the anchovies, boned and chopped and washed capers, salt and pepper and a tablespoon of oil.

Fill with stuffing that drained artichokes and place in a baking pan greased with oil. Pour over artichokes ½ cup olive oil and a mix of cold water, then place the pan in a preheated oven and cook for about 40 minutes a few times remembering to soak the surface with a little of the cooking liquid.

The stuffed artichokes can served both hot and cold.

Serves 4

Regional recipe from Sicily.