On Fri, 17 Mar 2006 17:33:55 +0100, "Luca Pinotti"
<[email hidden]>
Quoted message said:"Daisy" <[email hidden]> wrote in message
news:[email hidden]...Quoted message said:I visit Italy about every 2 years or so. Always in the North. I
have foiund that the quite interesting American/Italian cookery
programs do not relfect what I eat when I am in the Veneto or Emelio
Romagno provinces. Yes, the recommended cheese is the same, as is the
proscuitto but the food I eat with family and at restaurants is
nothing like the American/Italian presenters cook.Perhaps American Italian/American cooks are from a different region of
Italy -Sicily or the south perhaps?Thsi is NOT a criticism but seeking an explanation for the difference.
Well, I've been in US three or four times for my summer holidays and I've
been in an italian restaurant just once, because my american friend of mine
(who's married to an italian) wanted to eat "Italian".
First of all I think the first Italian/American cooks were mostly from
sothern regions, Campania, Sicilly, Calabria and Basilicata. Few were from
Liguria and Veneto or Tuscany.
Second: many recipes are quite old (even one century) and were probably
"family recipes". Many ingredients are now difficult to find and the Italian
cuisine is now more "light".
Third: The Italian cuisine is much more than regional, the same dish differs
a lot even 30 Km far.
Fourth: A cuisine is always "contaminated" by local taste, habits and
culture, and, of course, affected by the availability of original and local
ingredients.Two examples: you have pizza with "pepperoni", which is a sort of salame;
"peperoni" are the vegetables (green, red or yellow) and I've no idea why
you call it this way. Probably because the sausage was originally some kind
of "soppressata piccante" from Calabria made with red hot chili pepper.
I've seen many times "spaghetti with meatballs", this is a recipe originally
from Basilicata, I think you have never found it in a northern Italy
restaurant.lp
Correct. I have never seen spaghetti and meatballs on the family
table nor in any restaurant I've been in in Northern Italy (including
Emilio Romagna). There are pizza places and we sometimes eat at those
if we are out and about doing things around a mealtime - usually lunch
on weekdays. The base crust is extra extra thin, and the toppings
vary of course - but frequently feature spinach and/or other
vegetables. They are delicious. I find that frequently the mozarella
is sliced and cooked on the pizza - not grated or shredded. I have no
idea if any sort of sausage is added because I always have the
vegetarian one and don't look at others on offer!
I agree with you about regions, although many ingredients from Emilio
Romagna are sold widely in Italy.
The family I am connected to (who live near Vicenza) discourage me
from helping with anything because I am always treated as the honoured
guest! However, I did watch my daughter-in-law's mama make the
Ricotta Gnocchi she says is actually a regional dish from Emilio
Romagna. I wrote down the ingredients and method which I will share:
2 cups chopped cooked spinach (about 1kg fresh).
2 cups freshly grated parmesan cheese
half a cup general all purpose flour
1 cup ricotta cheese
2 eggs pinch grated nutmeg (use whole, not ground)
salt and pepper
90g melted butter
Put the spinach, cheeses, eggs, and salt and pepper and quarter of a
cup of the flour - into a large earthenware bowl and mix well. Shape
the mixture into little ovals - about the size of a walnut is good and
then roll each in the remaining flour. Bring a pot of lightly salted
water to the boil and with a large slotted spoon (or sieve) cook only
a few of the gnocchi at a time until they float to the top.
Drain and arrange in a large serving dish and then pour the melted
butter over.
(I watched a programme featuring the Italian TV cook who has a
restaurant in London (Antonio Carlucci?) who visited a house in E.R.
and co-hosted a very similar gnocchi dish. This reinforced how I saw
it made.)
The abundance of fresh vegetables and good meat in the North obviously
influences the cuisines almost all over the northern provinces of
Italy. We always eat meat (or fish) at the main meal of the day - and
sometimes both! I didn't see any minced beef dishes except the
Bolognaise sauces on some restaurant menus - again mainly trattoria or
fast lunch places.
People who emigrate always bring with them their national preferences
and this even applies to the British who brought their awful cuisine
into the British Commonwealth. Now, of course, the British are
rapidly adapting into Asian and European cuisine styles - some with
fusion and some individual dishes that use really good imported
seasonal ingredients. Gone are the soggy vegetables and mashed
potatoes dished up alongside overcooked roasts. Thank heavens.
Here is another quick recipe for an Italian meal On The Run. I ate
this at a quick Short-Order lunch place in Padova that catered for the
surrounding office workers. The owner/cook kindly gave me the
recipe, which I have altered for two people. You can make more if
you like - just double everything.
Pasta with Tomatoes
Two cups oriechette pasta (or large penne)
4 small roma tomatoes - skinned and finely sliced.
2 shallots finely chopped
1 clove garlic finely chopped
Dash of tabasco.
salt and pepper
2 crushed and finely chopped anchovies (optional)
1 tbsp finely chopped fresh herbs (Italian parsley, tarragon,
oreganum) - you can use 1 dsp dried mixed herbs if its winter.
extra virgin olive oil.
Cook the pasta in salted water until al dente
While the pasta is cooking, make the sauce.
Heat 1 tbsp olive oil until medium heat, and add the shallots and
garlic (and anchovies if you are using them) stir for a couple of
minutes and then add the tomatoes and herbs. Cook over medium heat
Season to taste and add the tabasco.
Heat an earthenware bowl and place a couple of tbsp of the sauce
mixture into the bowl. Add the drained pasta and the remaining
sauce. Serve with freshly grated parmesan cheese on the side.
(If you have used an ovenproof bowl - and I do - then you can pop this
pasta dish into a warm oven for a few minutes. Cover if you want to
delay serving for 10 minutes or more.)
Cheers
Daisy
Carthage demands an explanation for this insolence!