Prosciutto di Parma e fichi – Prosciutto di Parma and figs in the USA

Prosciutto di Parma e fichi, in the background peperoni ed accughe – Silviadc

Prosciutto di Parma is a DOP product – Denominazione di Origine Protetta = Protected Origin Denomination.

In the USA, prosciutto di Parma is sold in many grocery stores and supermarkets. It’s also available online for delivery everywhere in North America.

The branding guarantees that the prosciutto is the real one. It’s illegal worldwide to make and sell a product with the same name if not the original one.

Prosciutto di Parma brand

Parma is a town in the heart of Emilia-Romagna. There they make prosciutto using an age-old tradition passed on from generation to generation. Prosciutto di Parma dates back thousands of years to Roman times. In 100 BCE, Cato, the “Censor,” first mentioned the extraordinary taste of the air-cured ham made around the town of Parma. To make their prized meat last longer, villagers would hang it up to dry, covering it in salt and oil to prevent spoilage.

Producers must follow strict legal guidelines to make this variety of prosciutto. They are closely monitored by the Consorzio di Prosciutto di Parma. The time-honored methods are 100% natural: no additives, just sea salt, air, and time.

Ingredients

  • Prosciutto di Parma
  • Figs
  • Balsamic vinegar

How to make Prosciutto di Parma e fichi – Prosciutto di Parma and figs in the USA

Cut the figs in two halves.

Put the prosciutto and the figs on a serving plate.

Sprinkle with the balsamic vinegar and serve.

Bomba di zucchine ripiene – Stuffed zucchini bomb in the USA

Round stuffed zucchini in the USA by Siviadc

Use round zucchini

preparation 20 min
medium recipe

INGREDIENTS

4 round zucchinis
2 shallots
1 egg
80 g of breadcrumbs
extra virgin olive oil
salt
pepper

How to make Bomba di zucchine ripiene – Stuffed zucchini bomb

Wash the zucchini, cut off the top and hollow them out, removing the pulp, which you will keep aside—Blanch the zucchini shells for 10 minutes.

In a frying pan, fry the shallot with a bit of oil, add the zucchini pulp, and cook for five minutes. Take it out and blend it.

In a bowl, mix the egg, breadcrumbs, zucchini flesh, and Salmon Cream Chef. Mix everything, season with salt and pepper.

Arrange the zucchini on a baking sheet lined with parchment paper, fill them with the filling made of pulp and cream, and season with a drizzle of extra virgin olive oil—Bake in a hot oven at 190°C for 25 minutes.

Serve your stuffed zucchini warm or lukewarm.

GIARDINIERA DELLA ZIA RINA/ZIA RINA GIARDINIERA in the USA

conserve di verdura – vegetable preserves

The peppers in the Giardiniera prepared in the USA by Silviadc

Zia Rina was the sister of my mother-in-law. She grew up and lived on a farm in Piedmont, in Northern Italy, where the harvests of the land, particularly the vegetable garden, were abundant during the summer season.

She used a traditional recipe to preserve the summer crops for consumption during the hard and cold winter.

The farm in Piedmont –Paolo Monti  CC BY-SA 4.0

Ingredients

  • 300 Grams green beans
  • 300 Grams carrots
  • 300 Grams celery
  • 3 Peppers
  • 3 Small flat onions
  • 150 Grams of olive oil
  • 150 Grams of sugar
  • Salt 3 Quarts vinegar

How to make ZIA RINA GIARDINIERA

  1. Boil the green beans, carrots, and celery in vinegar for half an hour.
  2. Add the rest of the ingredients and boil for 10 minutes all together.

How to do it in the USA

You should buy the vegetables at a Farmer’s Market; unless you have your vegetable garden where you grow the vegetables, they are usually much better than the ones you can find at a supermarket.

Use a Stainless Steel Canning Funnel like this one from webstaurantstore.com to put it in the can.

ITALIANO

Zia Rina era la sorella di mia suocera. È cresciuta e ha vissuto in una fattoria in Piemonte, nel Nord Italia, dove i raccolti della terra, in particolare l’orto, erano abbondanti nella stagione estiva.

Usava una ricetta tradizionale per conservare i raccolti estivi per il consumo durante la fredda stagione invernale.

Ingredienti

  • 300 Grammi Fagiolini
  • 300 Grammi Carote
  • 300 Grammi Sedano
  • 3 Peperoni
  • 3 Cipolline piatte
  • 150 Grammi olio
  • 150 Grammi zucchero
  • Sale 3 Quarti d’aceto

Come preparare la GIARDINIERA DELLA ZIA RINA

  1. Fare bollire con l’aceto I fagiolini, carote e sedano per mezzora.
  2. Aggiungi il resto e far bollire per dieci minuti tutto insieme.

Come farlo negli USA

Comprate le verdure in un Farmer’s Market nel caso in cui non abbiate il vostro orto dove coltivate le verdure. Di solito sono molto migliori di quelle che potete trovare nel locale supermercato.

Indivia e Pomodori – Endive and Tomatoes in the USA

Indivia e Pomodori – Endive and Tomatoes – Enrico

Ingredients

  • Endive
  • tomatoes
  • salt
  • lemon juice
  • extra virgin olive oil.
  • (And a good wine on the side).
  • I used an EXTREMELY GOOD olive oil Vicopisano Extra Virgin Olive Oil: unbelievable, you have to taste it!
  • You can use also your usual extra virgin olive oil from other stores, it’s GOD, but not EXTREMELY GOOD👍

How to make Indivia e Pomodori

Slice the endive into pieces
Mix in a bowl
Flavor with salt, lemon juice, and olive oil

NOTE

The quality of the oil makes a real difference in the taste of this simple dish.

Indivia Belga in padella – Pan-fried Belgian endive in the USA

Indivia Belga in padella – Enrico

If you’re looking for a quick and easy vegetable side dish, pan-seared endive is the perfect dish. Flavorful and light, with a slightly bitter aftertaste, this stewed endive is a simple yet tasty side dish that pairs perfectly with main meat courses or a cheeseboard or can be eaten alone.

Ingredients

  • 2 medium-sized heads of Belgian endive
  • 100 g shredded mozzarella
  • extra virgin olive oil
  • salt

How to make Pan-fried Belgian endive – Indivia Belga in padella

Cut the heads of Belgian endive in half for the long side.

Pan fry with the extra virgin olive oil

As soon as the endive turns color, add the mozzarella and cover with a lid.

Fritto Misto – Mixed fried foods – Made in the USA

The final result os Fritto Misto made in the USA – Silviadc.

Many fish varieties usually included in a typical Italian Fritto Misto, especially shellfish, are not readily available in the USA. However, you can have a fritto misto without these ingredients. The images below illustrate the preparation of such a stir fry Fritto Misto made in Washington DC.

Zucchini blossoms from the Farmer’s market – Silviadc.

Ingredients

  • 6 zucchini blossoms
  • zucchini
  • calamari
  • eggplants
  • flour
  • milk
  • 6 eggs, beaten
  • 1 glass of white wine
  • butter
  • olive oil
  • salt
Calamari cleaned, ready to be fried- Silviadc.

How to make Fritto Misto – Mixed fried foods – Made in the USA

Cut zucchini and eggplant into thick strips. Keep the zucchini blossoms and mushroom caps whole. Dip each piece into the beaten eggs, pat the food to get rid of excess flour, and set aside.

Zucchini blossoms are frying – Siviadc.

Fry each of the food separately, as they require different cooking times. When golden brown on both sides, remove from frying pan and place on paper towels.

For calamari and squid, use just flour.

How to make the Fried Zucchini Flowers

Mix the flour with two spoons of oil, white wine, egg yolk, salt, and pepper.

Add as much lukewarm water as needed to make a smooth batter that is not too thick. set aside to rest for half an hour. Meanwhile, clean the flowers, remove the pistil and stems. Whip the egg white and gently incorporate it into the batter. Dip the flowers in the batter, drain them and fry them in a large frying pan with plenty of hot oil. With the help of the perforated paddle, remove the fried flowers, dry them on absorbent paper, salt and serve immediately.

When all the frying is finished, arrange the various pieces of food on a serving platter. Salt to taste. Serve very hot.

Speed is of utmost importance in a fritto misto, and the amount will vary according to the number of people to be served. A good rule of thumb is always to use one piece of each kind of food for each person. Remember, for speed’s sake; you can also limit the types of food to include in fritto misto. The recipe can also vary according to seasonal food availability.

Leave Ben The Cat sleeping in the bedroom: he can be dangerous in the kitchen!

Pomodori e mozzarella – Mozzarella and tomatoes in the USA

A serving of Mozzarella and Tomatoes

Ingredients

  • Tomatoes
  • Mozzarella di Bufala della Campania
  • Extra Virgin Olive Oil

How to make Pomodori e mozzarella – Mozzarella and tomatoes

The preparation is effortless, easy, and straightforward.

Slice the tomatoes into thick slices.

Put them on a plate, with a slice of mozzarella di bufala on top.

Dress with extra virgin olive oil and serve.

The shape of the tomatoes from the Farmer’s market can be irregular: it’s how they taste that counts!

What do you need to make a perfect Pomodori e mozzarella

  • 1 – the tomatoes are better if they come from the farmer’s market. The tomatoes available in most USA supermarkets have been grown for their look, not for how they taste.
  • 2 – make sure that the mozzarella di bufala comes from the Campania region of Italy: there is a sale of mozzarella produced in the South American Andes in many supermarkets. While it’s not bad at all, it’s not the same. You cannot compare the two. For example, three supermarket chains sell South American buffalo mozzarella in the DC area where I live. Only one specialty store (that I am aware of) sells the real Buffalo mozzarella from Campania: Rodman’s.
  • 3 – Use ONLY extra virgin olive oil. The quality of the oil is paramount to the success of this simple dish. The better is the oil, the better the dish. As you can see from the picture, I used “Antichi Uliveti del Prato,” a specialty extra virgin olive oil produced in Sardinia by a small farm. It is available in North America online from Gustiamo.com. Its exquisite taste enhances the dish, but any excellent extra virgin olive oil would be acceptable.
Campaia Bufalo – Stephen Sommerhalter CC BY 3.0

Mozzarella di bufala della Campania : Why?

From Wikipedia, the free encyclopedia

Buffalo mozzarella (Italian: mozzarella di bufala; Neapolitan: muzzarella ‘e vufera) is made from the milk of Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno.

The term mozzarella derives from the procedure called mozzare, which means “cutting by hand,” separating from the curd, and serving in individual pieces, that is, the process of separating the curd into small balls. It is appreciated for its versatility and elastic texture and is often called “the queen of the Mediterranean cuisine,” “white gold,” or “the pearl of the table.”

The buffalo mozzarella sold as Mozzarella di Bufala Campana has been granted the status of Denominazione di Origine Controllata (DOC – “Controlled designation of origin”) since 1993. Since 1996 it is also protected under the EU’s Protected Designation of Origin or DOP Denominazione di Origine Protetta scheme. The protected origin’s appellation requires that it may only be produced with a traditional recipe in select locations in the regions of Campania, Lazio, Apulia, and Molise.

Mozzarella di Bufala della Campania – Popo le Chien CC BY-SA 3.0

History in Italy

The history of water buffalo in Italy is not settled. One theory is that Asian water buffalo were brought to Italy by Goths during the migrations of the early medieval period. However, according to the Consorzio per la Tutela del Formaggio Mozzarella di Bufala Campana, the “most likely hypothesis” is that Normans introduced them from Sicily in 1000 and that Arabs had introduced them into Sicily. The Consorzio per la Tutela also refers to fossil evidence (the prehistoric European Water Buffalo, Bubalus murrensis) suggesting water buffalo may have originated in Italy. A fourth theory is that water buffalo were brought from Mesopotamia into the Near East by Arabs and then introduced into Europe by pilgrims and returning crusaders.

“In ancient times, the buffalo was a familiar sight in the countryside, since it was widely used as a draught animal in plowing compact and watery terrains, both because of its strength and the size of its hooves, which do not sink too deeply into moist soils.”

References to cheese products made from water buffalo milk appeared for the first time at the beginning of the twelfth century. Buffalo mozzarella became widespread throughout the south of Italy from the second half of the eighteenth century, before which it had been produced only in small quantities.

Production in and around Naples was briefly interrupted during World War II when retreating German troops slaughtered the area’s water buffalo herds. They recommenced a few years after the armistice was signed.

Sciatt

Sciatt Caldi su Letto di Rucola. Piatto della Valtellina. – FakirNL CC BY-SA 3.0

Da Wikipedia, l’enciclopedia libera.

Ingredienti

Dosi per 4 persone:

  • 300 g di farina di grano saraceno
  • 200 g di farina grano tenero tipo 00
  • 300 g di formaggio Casera (giovane, non stagionato)
  • 1 bicchierino di grappa (non essenziale)
  • birra (fondamentale: è il segreto dell’impasto che si gonfia come un Krapfen)
  • olio per friggere
  • un pizzico di lievito

Luogo d’origine

Ponte in Valtellina, Valtellina, Lombardia

Gli sciatt sono un piatto di anripasto tipico della Valtellina.

L’interno

Letteralmente sciatt in dialetto valtellinese vuol dire rospo. Gli sciatt sono però delle frittelline croccanti di forma tondeggiante con cuore di formaggio fuso, solitamente servite su letto di cicoria. Originariamente, gli sciatt erano tipici solo del paese di Ponte in Valtellina, oggi vengono considerati una specialità dell’intera valle.

Sciatt Caldi su Letto di Rucola. Piatto della Valtellina. – FakirNL CC BY-SA 3.0

Come preparare gli Sciatt

Una miscela di farina di grano saraceno e farina bianca viene impastata con birra, acqua, un pizzico di lievito o bicarbonato e un goccio di grappa fino adottenere un composto (pastella) non troppo liquido, nel quale verrà immerso il formaggio Casera (giovane non stagionato) tagliato a cubetti.

Dopo aver scaldato l’olio alla temperatura di frittura, in una pentola capiente, l’impasto viene calato nell’olio a piccole porzioni, mediante l’uso di un cucchiaio grande, avendo cura di raccogliere un cubetto di casera per ogni sciatt. Tolti dall’olio quando ben dorati, vanno serviti direttamente nel piatto con cicoria cruda, tagliata sottilmente e condita con olio, aceto e sale, perché siano consumati appena fatti. La temperatura dell’olio che frigge blocca l’impasto liquido in forme curiose, a volte con strane somiglianze ai ranocchi: da questo il nome di “rospi” o, in dialetto, sciatt. Poiché calare nell’olio il cucchiaio con l’impasto e il dadino di formaggio all’interno (se resta all’esterno cola fuori!) è un’operazione che richiede abilità, a volte si può usare un cucchiaio emisferico speciale. Gli sciatt allora vengono rotondi o comunque più regolari.

Roulade of Prosciutto San Daniele and Witloof chicory

Thinly sliced San Daniele ham is wrapped around chicory, making it easier to eat – Benreis CC BY-SA 3.0

Ingredients for 5 people

5 Witloof chicories (Belgian endives)
10 slices of Prosciutto San Daniele
400 g of fontina cheese thinly sliced
butter as required

How to make Roulade of Prosciutto San Daniele and Witloof chicory

Take five firm white Witloof chicories and boil them whole in salted water. When they are cooked, cut them lengthwise and place them on a cloth to dry. When dry, wrap each chicory half in a slice of Prosciutto San Daniele. Lightly grease a baking dish with butter Place the rolls in the baking dish and sprinkle them with the thinly sliced fontina. Place the baking dish briefly under the grill to melt the cheese. Then, you can place it in the oven until a kind of gratin is obtained. Serve immediately.

Regional recipe from Veneto

Crocchè – Crocchette – Neapolitan Croquettes

Crocchè – Crocchette – Flickr.com user “deramaenrama” CC BY 2.0

From Wikibooks, free manuals, and textbooks.
Crocchè (from French croquettes) is a typical dish of Neapolitan cooking made of potatoes and eggs fried after being breaded in breadcrumbs.
It is a specialty also spread in Sicily and Palermo, particularly a city where milk is used instead of eggs and mint is used. It should also be specified that this version is a product of simpler preparation, although equally tasty.
In Naples, they are often called panzarotti, whereas, in Palermo, they are called cazzilli.
They can also be made with mashed potatoes treated in the same way. In Piedmont, this version is called Subric.

Ingredients for the Neapolitan Crocchè

For the dough
potatoes
eggs
grated parmesan cheese
fior of milk
parsley
pepper (abundant)
salt to taste

For the ripasso

Beaten egg white.
Breadcrumbs to taste.

How to make Crocchè – Crocchette – Neapolitan Croquettes

Wash the potatoes and boil them in abundant salted water for about 40 minutes.
Drain them, peel them, pass them through a sieve, add whole eggs (1 or 2 depending on the quantity), grated Parmesan cheese, chopped parsley, salt, and plenty of pepper, then mix well.
Collect with one hand 80/100 gr. of dough and rub it between the hands until obtaining cylinders of about 7/8 cm in length and 3/4 in diameter. With that, make a long niche in the cylinder and place a thin strip of fior di latte, close carefully, and then pass, first in the white of egg then in breadcrumbs.
Fry them immersed (no more than two at a time) in plenty of oil or lard until golden, drain and dry on paper towels/paper towels, serve hot.

ITALIANO

Da Wikibooks, manuali e libri di testo liberi.
I crocchè (dal francese croquettes) sono un piatto tipico della cucina napoletana a base di patate ed uova, che vengono fritte dopo essere impanate in pan grattato.
Si tratta di una specialità diffusa anche in Sicilia ed a Palermo in particolare, città in cui si utilizza il latte anziché le uova ed è presente la mentuccia. Occorre anche specificare che in questa versione si tratta di un prodotto di più semplice preparazione anche se altrettanto gustoso.
A Napoli prendono spesso anche il nome di panzarotti, a Palermo vengono invece chiamate cazzilli.
Possono essere realizzate anche con la purea di patate trattata nello stesso modo. In Piemonte questa versione viene chiamata Subric.

Ingredienti per il Crocchè Napoletano

Per l’impasto:

patate
uova
parmigiano grattugiato
fior di latte
prezzemolo
pepe (abbondante)
sale q.b.

Per il ripasso

Bianco d’uovo sbattuto.
Pangrattato quanto basta.

Preparazione

  1. Lavate le patate e fatele bollire in abbondante acqua salata per circa 40 minuti.
  2. Scolatele, pelatele e passatele al setaccio, unendo uova intere (1 o 2 a seconda delle quantità), parmigiano grattugiato, prezzemolo tritato, sale ed abbondante pepe quindi impastare bene il tutto.
  3. Raccogliere con una mano 80/100 gr. di impasto e sfregarlo tra le mani fino ad ottenere dei cilindri di circa 7/8 cm di lunghezza e 3/4 di diametro, ricavare una nicchia lunga nel cilindro e deporvi una sottile strisciolina di fior di latte, richiudere accuratamente e quindi passare, prima nel bianco d’uovo poi nel pangrattato.
  4. Friggerli immersi (non più di due alla volta) in abbondate olio o strutto fino a doratura, scolare ed asciugare su carta assorbente/cartapaglia, servire caldissimi.

Regional Recipe from Campania, Sicily, and Piedmont

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com