The Ultimate Comfort Food
Polenta with homemade sauce, pork, a little ground beef, and mushrooms. The key is being able to make sugo dal buon sapore.
Polenta - Italy's Other National Dish
The popularity of polenta continues to grow throughout the world!
Polenta with Portabella Mushrooms, Steamed Asparagus, Roasted Red Peppers, and Parmagiano Reggiano. This dish is served with Sugo Arrabiata (photo not shown).
Polenta with Mushrooms and Roasted Red Peppers
Polenta With Pork, Mushrooms and Sugo Arrabbiata
Polenta with Fontina Cheese and Marinated Tomatoes
Polenta Rounds, Appetizer or Entree - Works Both Ways
We have established Polenta Recipes and History for individuals interested in becoming more familiar with Polenta.
Polenta with Portabella Mushrooms, Steamed Asparagus, Roasted Red Peppers, and Parmagiano Reggiano. This dish is served with Sugo Arrabiata (photo not shown).
Polenta with Mushrooms and Roasted Red Peppers
Polenta With Pork, Mushrooms and Sugo Arrabbiata
Polenta with Fontina Cheese and Marinated Tomatoes
Polenta Rounds, Appetizer or Entree - Works Both Ways
For the Polenta rounds, the center is topped with tomato sauce, mushrooms enhanced with beef broth & white wine, and Fontina Cheese. The two outside servings are topped with pesto, mushrooms and Fontina cheese. Asparagus spears serve as garnishes and complement the dish. The Polenta "rounds' were molded using "ramkin" dishes gently rubbed with olive oil to allow the shaped polenta to slide out of the dish without sticking.
We have established Polenta Recipes and History for individuals interested in becoming more familiar with Polenta.
Pane Di Pasqua
Based on my research, there are many different varieties of Easter Bread, both Italian and of other ethnic groups. Attached is the recipe I use. Italian Easter Bread.Enjoy Smelt (Annusato)
Smelt is a mild fish that is a common family favorite. Our recipe for smelt will be coming soon. We will be including some options to allow the recipe to be adapted to a variety of palates.Annusato è un lieve pesce che è una famiglia comune preferite. La nostra ricetta per annusato prossimamente con alcune opzioni per consentire la ricetta per essere adattato ad una varietà di palati.
Fiadoni - Sweet Ravioli With Hazelnuts
Most people are familiar with Fiadoni (Sweet Ravioli) filled with Ricotta and Citron or Candied Fruit. Try our recipe!
Ravioli dolci con le nocciole
How to Make Gnocchi!
Gnocchi Con Gorgonzola Sauce
One of our readers asked if we knew of a site that had a good presentation on how to make gnocchi. We recommend the presentation How to Make Gnocchi at About.com's site.
One of our readers asked if we knew of a site that had a good presentation on how to make gnocchi. We recommend the presentation How to Make Gnocchi at About.com's site.Ricotta Almond Pudding
Our staff was pleased with the discovery of a "simple" recipe that can make you look like a sophisticated cook when entertaining guests. We tried the Ricotta Almond Pudding recipe at Italian Food Forever. We rated it "10" for ease of preparation and 10 for flavor and appearance. Make sure you have about 4 ramekin dishes available before you start the recipe!
Zuppa di Cipolle! - Don't Forget the Bowls!
UPDATE: I made the soup a second time. While the recipe calls simply for a course bread. I recommend specifically ciabatta or Toscano bread baked at an authentic Italian Bakery. It's worth the extra effort to get this bread.
If you are making the Zuppa di Cipolle di Toscano, it would be worthwhile to buy a set of Oven/Broiler proof bowls. You don't know if a bowl that is not rated as oven proof will crack when in the oven! Avoid having to clean up a mess! When purchasing the bowls, check the fine print. Some bowls that are marketed as onion soup bowls aren't oven proof. To avoid disappointment make sure the bowls are oven proof.
FOOD EXTENDER TIP: After a few days if you still have bread left over and it is past it's prime freshness stage, cut the the bread into one inch cubes. Place into a bowl. Sprinkle bread cubes with olive oil. Add salt and pepper. Spread bread on a cookie sheet and place into a pre-heated oven set at 475 degrees. Broil for two minutes. You'll have very tasty croutons to add to a salad with your meal.
If you are making the Zuppa di Cipolle di Toscano, it would be worthwhile to buy a set of Oven/Broiler proof bowls. You don't know if a bowl that is not rated as oven proof will crack when in the oven! Avoid having to clean up a mess! When purchasing the bowls, check the fine print. Some bowls that are marketed as onion soup bowls aren't oven proof. To avoid disappointment make sure the bowls are oven proof.
FOOD EXTENDER TIP: After a few days if you still have bread left over and it is past it's prime freshness stage, cut the the bread into one inch cubes. Place into a bowl. Sprinkle bread cubes with olive oil. Add salt and pepper. Spread bread on a cookie sheet and place into a pre-heated oven set at 475 degrees. Broil for two minutes. You'll have very tasty croutons to add to a salad with your meal.
Ceci (Garbanzo) Bean Appetizer - A CCP Original
Ingredients
8 oz. can Ceci (Garbanzo) Beans
1 Small White Onion
4 oz. of Small Black Olives
2 Stalks of Celery
2 Roma or Plum Tomatoes
3 Tablespoons - Extra Virgin Olive Oil
2 Tablespoons - White Vinegar
Salt/Pepper
Roasted Garlic and Cheese Seasoning dipping spice* or 1 Clove of Garlic
Directions:
Open can of Ceci beans and drain. Empty into mixing bowl.
Chop onion finely.
Chop stalks of celery into ½ inch pieces.
Cut tomatoes in half. Remove seeds and membrane. Chop into ½ inch squares.
Place celery, onions, and tomatoes into bowl containing the ceci beans.
Mix thoroughly.
Add extra virgin olive oil (add additional to personal preference),white vinegar, salt/pepper, black olives and roasted garlic and cheese dipping spice. (If using garlic in place of dipping spice, chop garlic into 1/4 pieces before adding.Mix thoroughly.
Variations
Add anchovy cut into ½ inch strips.
Add balsamic vinegar.
* I recommend Delallo Roasted Garlic and Cheese Dipping spice.
Ingredients
8 oz. can Ceci (Garbanzo) Beans
1 Small White Onion
4 oz. of Small Black Olives
2 Stalks of Celery
2 Roma or Plum Tomatoes
3 Tablespoons - Extra Virgin Olive Oil
2 Tablespoons - White Vinegar
Salt/Pepper
Roasted Garlic and Cheese Seasoning dipping spice* or 1 Clove of Garlic
Directions:
Open can of Ceci beans and drain. Empty into mixing bowl.
Chop onion finely.
Chop stalks of celery into ½ inch pieces.
Cut tomatoes in half. Remove seeds and membrane. Chop into ½ inch squares.
Place celery, onions, and tomatoes into bowl containing the ceci beans.
Mix thoroughly.
Add extra virgin olive oil (add additional to personal preference),white vinegar, salt/pepper, black olives and roasted garlic and cheese dipping spice. (If using garlic in place of dipping spice, chop garlic into 1/4 pieces before adding.Mix thoroughly.
Variations
Add anchovy cut into ½ inch strips.
Add balsamic vinegar.
* I recommend Delallo Roasted Garlic and Cheese Dipping spice.
Polenta
Polenta is prepared in a variety of ways.
Here's a picture of our favorite recipe that will be posted very shortly:
Here's a picture of our favorite recipe that will be posted very shortly:
Publications for Culinary Enthusiasts
Benvenuto, I have compiled a selection of publications that I believe will allow you to explore quality Italian Cuisine. ~ Buon Appetito!! ~ Capo Cuoco Pietro ~
CIAO ITALIA IN UMBRIA. Author: Mary Ann Esposito, 2002, ISBN 0-312-30329-7.
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ITALIAN Authors: Kate Whiteman, Jeni Wright, and Angela Boggiano, 2003, ISBN 0-7607-4950-7. The definitive professional guide to Italian ingredients and cooking techniques.==============================================
ITALIAN COOKING Author: Luisa de Ruggieri, 1973, ISBN 0-1102-4098-3. A treasury of Italian dishes for every occasion
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TASTES OF ITALIA MAGAZINE The Best in Italian Cooking. Published bi-monthly. Subscription information
==============================================
PASTA & ITALIAN Author: Cook's Library, 2002, ISBN 0-75259-953-4. The book provides the ultimate in choice for a collection of delicious meals to satisfy and delight the most demanding of appetites.
==============================================
THE MAGAZINE OF LA CUCINA ITALIANA The #1 Authority on Italian Food and Living Published bi-monthly. Subscription information
==============================================
For our adventurous friends try CUCINAMOREE, mantiene il piacere della buona tavola preparata con amore e fantasia, con un occhio di riguardo ai sapori della tradizione italiana e alla cucina internazionale!
Take me to Cucinamoree! If your Italian language skils are limited you can translate the site by going to http://www.google.com and clicking on language tools.
An additional italian language cooking site I recommend is COOKER.NET.
CIAO ITALIA IN UMBRIA. Author: Mary Ann Esposito, 2002, ISBN 0-312-30329-7.
==============================================
ITALIAN Authors: Kate Whiteman, Jeni Wright, and Angela Boggiano, 2003, ISBN 0-7607-4950-7. The definitive professional guide to Italian ingredients and cooking techniques.==============================================
ITALIAN COOKING Author: Luisa de Ruggieri, 1973, ISBN 0-1102-4098-3. A treasury of Italian dishes for every occasion
==============================================
TASTES OF ITALIA MAGAZINE The Best in Italian Cooking. Published bi-monthly. Subscription information
==============================================
PASTA & ITALIAN Author: Cook's Library, 2002, ISBN 0-75259-953-4. The book provides the ultimate in choice for a collection of delicious meals to satisfy and delight the most demanding of appetites.
==============================================
THE MAGAZINE OF LA CUCINA ITALIANA The #1 Authority on Italian Food and Living Published bi-monthly. Subscription information
==============================================
For our adventurous friends try CUCINAMOREE, mantiene il piacere della buona tavola preparata con amore e fantasia, con un occhio di riguardo ai sapori della tradizione italiana e alla cucina internazionale!
Take me to Cucinamoree! If your Italian language skils are limited you can translate the site by going to http://www.google.com and clicking on language tools.
An additional italian language cooking site I recommend is COOKER.NET.
Bruschetta – A CCP Original
Ingredients:
3 Plum or Roma tomatoes
1 Small white onion
1 Baguette or prepackaged mini panini toast slices
Fresh Basil
2 Tablespoons Extra virgin olive oil
Salt/Pepper
Garlic or Garlic Seasoning*, but not garlic powder
Cut tomatoes in half. Remove seeds and membrane.
Cut tomatoes into 1/3 by 1/3 in pieces.
Chop onion into similar size pieces.
Mix onion and tomatoes together.
Add extra virgin olive oil – Add additional olive oil to personal preference. Mix thoroughly.
Add garlic seasoning or chop 1 clove of garlic finely and mix thoroughly with tomatoes and onion.
Chop basil finely and add to mixture.
Slice baguette and toast.
Cut another clove in half and rub across toasted bread.
Using a tablespoon, add tomato onion mixture. Buon Appetit.
Variations:Add a piece of anchovy on top.
Spread Goat cheese on toasted bread before adding tomato/onion mixture.
* I recommend Delallo Roasted Garlic and Cheese Dipping Spice.
Ingredients:
3 Plum or Roma tomatoes
1 Small white onion
1 Baguette or prepackaged mini panini toast slices
Fresh Basil
2 Tablespoons Extra virgin olive oil
Salt/Pepper
Garlic or Garlic Seasoning*, but not garlic powder
Cut tomatoes in half. Remove seeds and membrane.
Cut tomatoes into 1/3 by 1/3 in pieces.
Chop onion into similar size pieces.
Mix onion and tomatoes together.
Add extra virgin olive oil – Add additional olive oil to personal preference. Mix thoroughly.
Add garlic seasoning or chop 1 clove of garlic finely and mix thoroughly with tomatoes and onion.
Chop basil finely and add to mixture.
Slice baguette and toast.
Cut another clove in half and rub across toasted bread.
Using a tablespoon, add tomato onion mixture. Buon Appetit.
Variations:Add a piece of anchovy on top.
Spread Goat cheese on toasted bread before adding tomato/onion mixture.
* I recommend Delallo Roasted Garlic and Cheese Dipping Spice.
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