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Italian Entree Ravioli Recipe submitted by James Vescovi: “Turtei means tortelli or ravioli in the dialect of my grandparents, who grew in peasant families in northern Italy. The biggest town in the area was Berceto, known for its ninth century cathedral, which sits along Via Francigena, an ancient Roman road. My grandparents' story is told in my book Eat Now; Talk Later." * You can use cream cheese, adding a sprinkle of salt to tone down the sweetness. |
Tips & Glossary Arborio Rice: a medium-grained rice. Its high starch content yields a creamy texture and is the basis for risotto. Balsamic Vinegar: dark, thick vinegar with a sweet pungent flavor. Fermented, concentrated, and aged in wooden casks, sometimes up to 12 years. Can be pricey. Caper: salty, pickled bud of spiny shrub native to the Mediterranean region. Most prized is the non-pareil, the smallest (approx. 1/8”), though other sizes are tasty and less expensive. Formaggio: Cheese! Like France, Italy is a land of sublime cheeses, some 400 varieties. Here are some of the most widely sold in the U.S. Italian Seasoning: blend of dried herbs used in Italian cooking—marjoram, thyme, rosemary, savory, sage, oregano, and basil. Packaged commercially and found in most food stores. You can also make your own. Olive Oil: There's much more to know than is room for here. To learn all you need to know about the different grades of oil, and much, much more, head to Tanbourit. Pine Nuts: pinoli or pignoli; edible seeds of pine trees used in pesto sauce. Before cooking, release flavor by lightly browning in a heated skillet. Roasted peppers: buy or make your own: place under a broiler, or hold over a gas flame, till skin chars and blisters. Place in a closed paper bag for 15-20 minutes (to steam them). When cool, the skins slip off under water. Prosciutto: especially Prosciutto di Parma, dry-cured ham from Parma. The real deal! Cured up to 2 years, is almost sweet and very expensive. You can substitute with capicola, a delicious, light peppery ham. |
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Italian Appetizer Eggplant Relish A Sicilian favorite. You can also use this dish as a salad, a topping for Bruschetta or over pasta. 2 lbs. eggplant (peeled and 1" cubes) Eggplant: preheat oven to 350. Sprinkle eggplant cubes with salt and set in colander to drain for 30 minutes. Rinse and pat dry. In a large bowl, toss eggplant with 2 T oil, place on foil-lined baking sheet and bake, covered, 15 minutes till glistening and tender (not mushy). Assembly: heat remaining 2 T C oil in large skillet, add celery and onion, cooking 10 minutes till soft. Add eggplant mixture and cook, stirring, for another 2-3 minutes. Combine vinegar with sugar and pour into eggplant-onion mixture. Add remaining ingredients (except pine nuts). Bring to a boil and simmer, uncovered, for 15 minutes, stirring frequently. Remove from heat and add pine nuts. Serve: refrigerate (relish keeps for a good week or more). Serve chilled or at room temperature with bread or crackers. (You can also serve it over pasta, hot or cold.) |
Tips & Glossary Arborio Rice: a medium-grained rice. Its high starch content yields a creamy texture and is the basis for risotto. Balsamic Vinegar: dark, thick vinegar with a sweet pungent flavor. Fermented, concentrated, and aged in wooden casks, sometimes up to 12 years. Can be pricey. Caper: salty, pickled bud of spiny shrub native to the Mediterranean region. Most prized is the non-pareil, the smallest (approx. 1/8”), though other sizes are tasty and less expensive. Formaggio: Cheese! Like France, Italy is a land of sublime cheeses, some 400 varieties. Here are some of the most widely sold in the U.S. Italian Seasoning: blend of dried herbs used in Italian cooking—marjoram, thyme, rosemary, savory, sage, oregano, and basil. Packaged commercially and found in most food stores. You can also make your own. Olive Oil: There's much more to know than is room for here. To learn all you need to know about the different grades of oil, and much, much more, head to Tanbourit. Pine Nuts: pinoli or pignoli; edible seeds of pine trees used in pesto sauce. Before cooking, release flavor by lightly browning in a heated skillet. Roasted peppers: buy or make your own: place under a broiler, or hold over a gas flame, till skin chars and blisters. Place in a closed paper bag for 15-20 minutes (to steam them). When cool, the skins slip off under water. Prosciutto: especially Prosciutto di Parma, dry-cured ham from Parma. The real deal! Cured up to 2 years, is almost sweet and very expensive. You can substitute with capicola, a delicious, light peppery ham.
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Italian Appetizer Grilled Bread Slices The lovely bruschetta is so accommodating—it's happy with any number of toppings: goat cheese, chopped roasted peppers, white bean spread. You’re limited only by your imagination. 1 French baguette (any slender loaf) Spread: combine tomatoes in a bowl with 1 T oil, garlic, and vinegar. Add basil, salt and pepper. Cover and place in refrigerator for at least 1 hour, best overnight. Assembly: preheat oven to 375. Slice bread, on a slight diagonal, making 24 or so 1/2" slices. Brush slices with olive oil and place on a cooking sheet. Toast for 8-10 minutes, or until bread begins to turn golden and crispy. Remove from oven and top with tomato mixture. Arrange on a platter and serve immediately. |
Tips & Glossary Arborio Rice: a medium-grained rice. Its high starch content yields a creamy texture and is the basis for risotto. Balsamic Vinegar: dark, thick vinegar with a sweet pungent flavor. Fermented, concentrated, and aged in wooden casks, sometimes up to 12 years. Can be pricey. Caper: salty, pickled bud of spiny shrub native to the Mediterranean region. Most prized is the non-pareil, the smallest (approx. 1/8”), though other sizes are tasty and less expensive. Formaggio: Cheese! Like France, Italy is a land of sublime cheeses, some 400 varieties. Here are some of the most widely sold in the U.S. Italian Seasoning: blend of dried herbs used in Italian cooking—marjoram, thyme, rosemary, savory, sage, oregano, and basil. Packaged commercially and found in most food stores. You can also make your own. Olive Oil: There's much more to know than is room for here. To learn all you need to know about the different grades of oil, and much, much more, head to Tanbourit. Pine Nuts: pinoli or pignoli; edible seeds of pine trees used in pesto sauce. Before cooking, release flavor by lightly browning in a heated skillet. Roasted peppers: buy or make your own: place under a broiler, or hold over a gas flame, till skin chars and blisters. Place in a closed paper bag for 15-20 minutes (to steam them). When cool, the skins slip off under water. Prosciutto: especially Prosciutto di Parma, dry-cured ham from Parma. The real deal! Cured up to 2 years, is almost sweet and very expensive. You can substitute with capicola, a delicious, light peppery ham.
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Italian Appetizer "Hot Bath" Dipping Oil Garlic and anchovies give this Piedmont dipping sauce a zip! Serve over a burner to keep it warm—and in fresh veggies and hunks of bread.
In a small saucepan, melt butter with oil over a low heat. Add garlic and sauté until it is lightly golden, but be careful not to let it brown or burn. Add anchovy paste and keep stirring to blend thoroughly. Add pepper to taste (you shouldn't need salt as the anchovies add enough for a lifetime). Bagna Cauda is traditionally served in a small earthenware bowl with a handle and placed over a burner. Serve with a platter of fresh, raw vegetables—strips of carrots, celery, fennel, sweet peppers, cucumbers, and scallions...use your imagination! And don't forget the bread. |
Tips & Glossary Arborio Rice: a medium-grained rice. Its high starch content yields a creamy texture and is the basis for risotto. Balsamic Vinegar: dark, thick vinegar with a sweet pungent flavor. Fermented, concentrated, and aged in wooden casks, sometimes up to 12 years. Can be pricey. Caper: salty, pickled bud of spiny shrub native to the Mediterranean region. Most prized is the non-pareil, the smallest (approx. 1/8”), though other sizes are tasty and less expensive. Formaggio: Cheese! Like France, Italy is a land of sublime cheeses, some 400 varieties. Here are some of the most widely sold in the U.S. Italian Seasoning: blend of dried herbs used in Italian cooking—marjoram, thyme, rosemary, savory, sage, oregano, and basil. Packaged commercially and found in most food stores. You can also make your own. Olive Oil: There's much more to know than is room for here. To learn all you need to know about the different grades of oil, and much, much more, head to Tanbourit. Pine Nuts: pinoli or pignoli; edible seeds of pine trees used in pesto sauce. Before cooking, release flavor by lightly browning in a heated skillet. Roasted peppers: buy or make your own: place under a broiler, or hold over a gas flame, till skin chars and blisters. Place in a closed paper bag for 15-20 minutes (to steam them). When cool, the skins slip off under water. Prosciutto: especially Prosciutto di Parma, dry-cured ham from Parma. The real deal! Cured up to 2 years, is almost sweet and very expensive. You can substitute with capicola, a delicious, light peppery ham.
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Italian Appetizer Fried Ravioli So delicious! Use ravioli stuffed with meat, cheese, mushrooms...or anything. A warning—they're addictive.
Batter: combine eggs and milk in a bowl. In a separate bowl, mix breadcrumbs with grated cheese. Dip raviolis in egg-milk mixture, then coat with breadcrumb-cheese mixture. Set on a large plate and let rest for 30 minutes before frying. This helps batter to adhere. Frying: in a skillet, heat 4 T oil over medium heat. When oil is shimmering (not smoking), add raviolis, browning 3-4 minutes on each side. Remove and drain on paper towels. When ready to serve arrange on a platter around a bowl of warm dipping. Dipping Sauce: puree drained roasted peppers with 1 T oil in a food processor. Saute garlic in 1 T oil for 2 minutes (do not burn). Stir in pepper puree, tomatoes and remaining ingredients (except for parsley). Cook 10 minutes over low heat. Make a day or 2 in advance to allow flavors to meld. |
Tips & Glossary Arborio Rice: a medium-grained rice. Its high starch content yields a creamy texture and is the basis for risotto. Balsamic Vinegar: dark, thick vinegar with a sweet pungent flavor. Fermented, concentrated, and aged in wooden casks, sometimes up to 12 years. Can be pricey. Caper: salty, pickled bud of spiny shrub native to the Mediterranean region. Most prized is the non-pareil, the smallest (approx. 1/8”), though other sizes are tasty and less expensive. Formaggio: Cheese! Like France, Italy is a land of sublime cheeses, some 400 varieties. Here are some of the most widely sold in the U.S. Italian Seasoning: blend of dried herbs used in Italian cooking—marjoram, thyme, rosemary, savory, sage, oregano, and basil. Packaged commercially and found in most food stores. You can also make your own. Olive Oil: There's much more to know than is room for here. To learn all you need to know about the different grades of oil, and much, much more, head to Tanbourit. Pine Nuts: pinoli or pignoli; edible seeds of pine trees used in pesto sauce. Before cooking, release flavor by lightly browning in a heated skillet. Roasted peppers: buy or make your own: place under a broiler, or hold over a gas flame, till skin chars and blisters. Place in a closed paper bag for 15-20 minutes (to steam them). When cool, the skins slip off under water. Prosciutto: especially Prosciutto di Parma, dry-cured ham from Parma. The real deal! Cured up to 2 years, is almost sweet and very expensive. You can substitute with capicola, a delicious, light peppery ham.
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