Tag Archives: Free Italian recipe

Author Kathryn Occhipinti holding a bowl of Gnocchi with Pesto alla Genovese

Pesto alla Genovese with Gnocchi: Everything You Always Wanted to Know About Making Pesto!

Pesto alla Genovese with Gnocchi: Everything You Always Wanted to Know About Making Pesto!

 

Best Kathy Twitter Pic edited for blogPesto alla Genovese is a method that has withstood the test of time!

Pesto alla Genovese with Gnocchi: Everything You Always Wanted to Know!

Pesto alla Genovese with Gnocchi: Everything You Always Wanted to Know about Making Pesto! is a partial reprint from a blog originally posted on October 11, 2017, titled: “Pesto alla Genovese Meets American Aquaponic Farming in Chicago.” 

This summer I  have had the usual bumper crop of  fresh basil leaves from the basil plants in large pots that I keep in a sunny position in my garden and provide with an abundance of water.  The plants started to go to seed — make the green and white column of flowers at the end of each stalk — by mid June. So, I dutifully cut back my basil: at first just the flowers, then the stalks with the flowers, and then in mid July did a hard ct-back, taking both stalks and leaves, leaving about 50% of each plant. This will enable the basil plants in the pots to keep growing new stalks with new basil leaves, hopefully into August. (For more information about how to grow basil, visit my Instagram, Conversationalitalian.french.)

This procedure left me with an abundance of basil stalks and leaves, which luckily love to create new roots in a vase of water and will last a few weeks or even a month. I also love to make pesto at least 2-3 times a summer when I have an abundance of fresh basil leaves. 

There is truly nothing like the fresh aroma of newly crushed basil over a warm bowl of pasta. And best of all, my children love it!

Read the reprinted blog below to learn “everything you always wanted to know” about making pesto. I give a short history about my experiences trying to make basil,  the best (Genovese) basil plant to use and the theory behind the method. I have included a video in the original blog about  how to use a marble mortar and wooden pestle — essential equipment — no food processors, please!

Finally, at the end of this blog I have reprinted the recipe with the proportion of basil, garlic and cheeses that I like. Try my method and modify the ratio of ingredients for your family!

 

Also…

I’ve since added Instagram to my social media, and have added a video from Instagram to this post so you can see me creating pesto in real-time!  I hope you like it!

For more recipes like these, as well as French recipes, follow me on my Instagram posts at Conversationalitalian.french.

 

 

 

 

And now… the original story!

Pesto alla Genovese is the famous bright green “pasta sauce” from the northern Italian region of Liguria, whose capital is the city of Genoa. My introduction to pesto, which was not a part of my southern Italian upbringing, was from one of those little glass jars I found in a grocery store in Peoria, Illinois. The jar had been labeled “pesto” by an Italian company. Back then, I was trying to learn to cook true Italian “regional” cooking and specifically to expand my sauce-making techniques beyond the ubiquitous and well-loved southern Italian red tomato sauce.  Read the full post here: Pasta alla Genovese.
—Kathryn Occhipinti


Italian Recipe: Kathryn’s Pesto alla Genovese
con Gnocchi

Ingredients and tools needed for making Pesto alla Genovese: Mortar and pestle as it is being used, olive oil, cheese, basil leaves
Pesto alla Genovese: Ingredients needed are shown as they are slowly ground together in a marble mortar with a wooden pestle.

Ingredients for Italian Recipe
Kathryn’s Pesto alla Genovese
(Serves 4)

Small leaves from 1 small sweet basil plant (Genovese basil is best!)
(about 3 cups of lightly packed leaves, rinsed, patted dry, stems removed)
1 to 2 small garlic cloves, peeled, halved lengthwise
(and bitter green center removed if present)
2 tablespoons Italian pine nuts
2/3 cup freshly grated Parmesan cheese
1/3 cup freshly grated Romano cheese
1/4 tsp salt
3/4 cups of extra virgin olive oil, from Liguria, if possible

If desired: Prosciutto to line the bowl of gnocchi and pesto dressing for serving.

Method for the Pesto 

Note: Before starting, set a large pot of well-salted water on the stove to boil, and cook your pasta  or gnocchi to “al dente” tenderness (“to the tooth). Time the pasta so it finishes cooking just before the pesto is complete. Keep in mind that fresh pasta and gnocchi will take far less time to cook than dried pasta.

  1. Put the garlic cloves into the mortar with a few grains of salt and begin to crush. Add the pine nuts and continue to crush into a smooth paste.
  2. Remove the garlic/pine nut mixture from the mortar to a small bowl.
  3. Put a few of the basil leaves and a few grains of salt into the mortar and begin to crush, using the method shown in the link to the video in this blog post.
  4. As the basil leaves become crushed and release their essential oils, add a few more. Continue to crush the leaves, adding a few at a time, until all are crushed fairly uniformly.
  5. Add whatever salt is left to the crushed basil leaves, the garlic/pine nut mixture, and then drizzle in a bit of olive oil. Combine.
  6. Add the cheeses and a bit more olive oil. Combine.
  7. Drizzle in the rest of the olive oil while continuously stirring the garlic/pine nut/ crushed basil/cheese mixture until a creamy dressing has formed.
  8. Reserve 1 to 2 tablespoons of pasta water and mix into the pesto to warm.
  9. Quickly drain the pasta and put the warm pasta into a large serving bowl.
  10. Dress with your pesto, mix to coat, and serve immediately!

 

  • If desired, as in the Instagram video above, line a large bowl with prosciutto and carefully added your pesto dressed gnocchi. Allow gnocchi to warm the prosciutto a bit, and then serve. This idea from John Coletta’, chef of Quartino Restaurant in Chicago, in his cook book titled: “250 True Italian Pasta Dishes.”

 

A large bowl lined with prosciutto slices and filled with gnocchi that have been tossed to coat with pesto dressing.
A large bowl lined with prosciutto slices and filled with gnocchi that have been tossed to coat with pesto dressing. This presentation is courtesy of John Coletta, chef of Quartino Restaurant in Chicago.
  • If you would like to preserve your pesto rather than use it right away, it can be frozen in small plastic containers. Top off with a small amount of olive oil. Leave a small amount of room in the container for the liquid to expand and then cover.

 


Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1  and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Pesto alla Genovese with Gnocchi: Everything You’ve Always Wanted to Know about Making Pesto!

A pot of meatballs cooking in tomato sauce on the stove. The NIAF wooden spoon with the slogan "Make Sunday Italian Again" is in the pot

Italian Meatballs: A Tribute to our Italian Mothers

Italian Meatballs: A Tribute to our Italian Mothers

Best Kathy Twitter Pic edited for blog Italian Meatballs A Tribute to our Italian Mothers

Everyone’s Italian-American mom makes her own version of Italian Meatballs. And they are all the best!

Try Mom’s Best Italian Meatballs for YOUR Sunday Family Dinner! 

Italian Meatballs: A tribute to our Italian Mothers is a reprint from a blog originally posted on October 10, 2018, titled: “Mom’s Best Italian Meatballs.”

I’ve since learned a about vegetarian meatballs from the blog post “Polpette di Melanzana (Eggplant Balls)” by Luca Marchiori, who mentions in his blog that it is traditional to make meatballs from eggplant in Puglia. He also notes that in Italy, “meat is only one of many ingredients Italians use to make polpette. In Rome, for example, there is a restaurant called Polpetta which serves them made from a variety of ingredients, many of them vegetarian. In fact their menu is topped by the hashtag #tuttoèpolpettabile (#youcanmakepolpettefromanything).”  

Also…

I’ve since added Instagram to my social media, and have added a video from Instagram to this post so you can see me cooking in real-time!  I hope you like it!

For more recipes like these, as well as French recipes, follow me on my Instagram posts at Conversationalitalian.french.

 

And now… the original story!

The blog title, “Mom’s Best Italian Meatballs,” came about during an event I attended with the Chicagoland Italian American Professionals (CIAP) this fall.  The executive director, Salvatore Sciacca and his group feature Italian-American “cooking competition” events several times a year, and I have to say, they are always a delicious and  entertaining way to spend a Sunday afternoon with my family.

So, when I was invited to be one of the home cooks for this fall’s event,  The First Annual Meatball Fest,  I quickly checked my calendar, noted I was available, and signed up for another Sunday afternoon of Italian-American food and fun.

Making Mom’s Best Italian Meatballs

I had learned  my family recipe for Italian meatballs from my Sicilian-American mother and grandmother long ago, and have been preparing meatballs  for my own family for Italian Sunday dinners for about 20 years now.  I was happy to share my family’s recipe with other families at the event, and also looking forward to tasting what the other home cooks had to offer.

Growing up in an Italian-American household as I did, I really did not have to  do anything special to prepare for the  Italian meatball event held by the CIAP group – at least,
I thought I didn’t have to do anything special !

As it turned out, though, after hearing the other home cooks talk about their method for making meatballs,  I came home curious about the origins of this very common Italian-American dish and ended up doing a bit of research after the event!

I decided to write a blog  to share my experiences that day and what I have been able to learn about  the evolution of the many different styles of meatballs that are loved here in America today.  And of, course, my family’s Italian-American recipe and tips I found from one of my favorite “go-to” Italian cook  books, Ada Boni’s  Italian Regional Cooking (translated from Italian into English by the International Culinary Society, New York ©1969will be included in the blog.

I’d love to hear how YOUR family makes Italian meatballs – leave a comment if you wish at the end of the blog! Buon appetito! – Kathryn Occhipinti

 


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How to Make “Mom’s Best Italian Meatballs”

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Let’s get back to the story of the day I was a home cook for  The First Annual Meatball Fest,  held by CIAP.

The morning of the CIAP event, I rummaged around the  basement to find my trusty crock pot, rinsed it off, and set a pot of tomato sauce to cook on the stove.  I set a large bowl on the counter and followed the same routine as I have done many times before for my family: put  ground beef  and all other ingredients into the large bowl, mix gently, and  roll into balls.

Meatball ingredients ready to mix
Italian meatball ingredients ready to mix
Italian meatball ready to fry
One Italian meatball ready to fry!

 

 

 

 

 

 

I am from the  “Italian Mom’s Cooking School” that fries, rather than bakes meatballs to brown them. ( Sorry, I hope I haven’t offended anyone – I know there is a BIG debate about this in the Italian-American community, but I think browning dries out the meatballs and is better left to restaurants making large batches of meatballs at one time.)

I browned my meatballs in olive oil carefully, turning each with tongs to get them browned on all sides.

 

Fry Italian meatballs in olive oil
Italian meatballs frying in olive oil
Italian meatballs turned in olive oil
Turn Italian meatballs gently to brown all sides evenly.

 

 

 

 

 

 

After the meatballs had browned, I added them gently to the simmering pot of tomato sauce on the stove to finish cooking.

I was taught to always stir my tomato sauce with a wooden spoon, and have a small collection of wooden spoons – some with long  handles, some with short handles;  some I save just for sauteing onions and garlic, others for “non-onion” savory or sweet dishes – but recently have been using my favorite  wooden spoon for my tomato sauce, which I bought as a part of a fundraiser for the National Italian American Foundation.

The NIAF recently started a “Make Sunday Italian Again” campaign, which I love, as it not only promotes Sunday time together with family, but also  raises money for their scholarship program by selling these “Nonna spoons” that have the slogan “Make Sunday Italian Again” engraved on the wooden handle.  Check out the NIAF website, if you like, after you finish reading this blog, of course!

Tomato sauce with Italian Meatballs
Italian meatballs cooking in tomato sauce

 

After about 30 minutes,  the meatballs had finished cooking and the sauce had a nice, meaty taste.  I adjusted the salt and pepper, put all into the crock pot and left to join the event.

When I arrived at the event, with my tried and true  “Mom’s Best Italian Meatballs”, I learned that I was one of 10 different contributors to the dinner!  I named my meatballs “Mom’s Best”,  because it seems to me that every Italian mother’s meatballs are loved and considered the best by her family!

CIAP 1st Annual Meatball Fest September 2018 attended by author Kathryn Occhipinti
Author/Blogger Kathryn Occhipinti at the CIAP 1st Annual Meatball Fest, September 2018

I was happy to see Italian-American home cooks of all ages, and both men and women contributed their meatballs for the event. There were two long tables of meatballs and a long line formed as everyone tried to taste them all.

CIAP 1st Annual Meatball FestEnjoying Italian meatballs at the CIAP 1st Annual Meatball Fest

At first, I had thought this would be a competition, but as it turned out, just as I had suspected, although all the meatballs were made with different ingredients, EVERYONE’s meatballs were delicious, and in the end, no vote was taken!

CIAP Mom's Best Italian Meatballs
Italian Meatballs to sample
CIAP Meatball Fest
More Italian Meatballs

 

Even more Italian meatballs
Even more Italian meatballs!

 

Below is a picture of those who participated, holding signs with the names of the type of meatballs they contributed. (I am in the back row and the Executive Director, Salvatore Sciacca, is just to my left.)

CIAP Italian meatball home cooks
Italian home cooks holding signs of the names of their meatballs at CIAP’s 1st Italian Meatball Fest

Read on for the recipe that I used to make my “Mom’s Best Italian Meatballs”.  Additional tips I learned from reading about meatballs are given in green italic lettering.  As a bonus, I am including my family’s recipe for basic Italian tomato sauce.  For tips on making Italian tomato sauce, please visit my blog Braciole – Italian Beef Rolls for Sunday Dinner.   Of course,  your own favorite tomato sauce will be fine as well!

But don’t stop after reading the first recipe, because when I went home I did a bit of research in Ada Boni’s cook book and discovered more tips on making “the best” meatballs in different styles that you may want to try yourself!

 


Mom’s Best Italian Meatballs 

Ingredients

1 medium onion, chopped finely
1 clove garlic, chopped
2 Tablespoons olive oil +more for frying
1 lb. ground beef (80% lean best)
1 egg
3/4 cup Progresso brand Italian bread crumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped finely
Salt and Pepper to taste.

This recipe will serve 4 people; it can easily be doubled or tripled for a crowd!

Coat a small frying pan lightly with some olive oil  and add the chopped onion and garlic and a pinch of salt. Saute gently, stirring with a wooden spoon, until the onions and garlic have softened and given their flavor to the olive oil.

(I find that sauteing the onions and garlic gives both a nice mellow taste, and I would recommend not skipping this step.  In fact, when my  daughter was young, she insisted that she didn’t like onions,  so I would remove the onions after competing this step and she never caught on to my trick!)

Put the sauteed onions and garlic, with the olive oil, into a large bowl.

Add the rest of the ingredients: 2 additional tablespoons of olive oil,  ground beef, egg, breadcrumbs and parsley.

Sprinkle with salt and a grind of fresh pepper  to taste (some people like more pepper, others less).

Mix gently with your hands, careful not to work the meat too much or this may make the meatballs tough!

Adjust amount of breadcrumbs as needed – more if you more, less to make a more  “meaty” meatball.  If too dry, add a few drops more of olive oil.

(What I learned from researching meatballs – moisten the breadcrumbs in a bit of milk to make for a more tender meatball. The milk should be heated gently on the stove before adding the bread.  When all milk is absorbed, mash into a pulp with a fork.)

When the meatball mixture consistency is to your liking, pull a bit of the meat mixture off and roll into a ball to make a meatball.  Size of the meatballs is to taste, but of course the larger meatballs will need to finish cooking longer in the tomato sauce.

Set a frying pan coated with olive oil over medium-high heat.

Place the newly rolled meatballs gently into the frying pan. Fry on medium high heat (adjusting as necessary during the frying time), turning each with tongs so all sides become browned.

(What I learned from researching meatballs – roll each in a bit of flour or plain bread crumbs to aid browning and help the meatballs hold together during frying.)

After the meatballs have browned, immediately remove them with tongs and gently place into a pot of simmering tomato sauce (recipe below) to finish cooking.

Serve with spaghetti for the Italian-American presentation, or continue on to the following Italian recipes for other serving ideas.

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Southern Italian Tomato Sauce  

Ingredients

1 medium onion, chopped finely
1 clove garlic, chopped
2 Tablespoons olive oil
1 can (28 oz.) Contadina brand tomato puree or chopped tomatoes
1 can Contadina brand tomato paste
1/4 cup dried parsley or chopped fresh parsley leaves
1 Tablespoon dried basil or 2 Tablespoons torn fresh basil
1 Tablespoon of salt or to taste

Heat the olive oil in a large pot and saute the onions and garlic with a wooden spoon until softened.

Add the tomato puree, tomato paste, parsley, and basil to the same pot.

Add 2 cups of water.

Cover, bring the sauce to a boil, and then reduce heat to medium-low.

Simmer on medium-low heat with the lid partially covering the pot, stirring occasionally with a wooden spoon for at least 1 hour, so the sauce does not stick to the bottom of the pot and burn.

Cook for at least 1 hour; at least 1.5 hours if adding meat to the sauce. (Brown any meat in a separate skillet before adding it.)

Add additional water if the sauce becomes too thick, or cook for additional time with the lid of the pot off if the sauce becomes too thin.

 


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How to Make Italian Meatballs – My research…

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Ada Boni,  (1881 – 1973) the author of  one of my favorite Italian cook books, Italian Regional Cooking, was a well-loved Italian author and food writer.  According to the back flap of the edition of my book, Ada Boni is known throughout Italy as the author of the classic bestselling cook book, Il Talismano della Felicità.

Boni worked as a magazine editor in Italy.  This book is a collection of the series of food articles about regional Italian cooking that was originally written for the Italian monthly magazine “Arianna”.  The magazine articles cataloged in depth recipes for the entire range of food served in the 14 major regions of Italy, long before the importance of regional cooking was understood here in America.  Boni was and still is well-known for the authenticity and variety of her recipes.

The book  Italian Regional Cooking is beautifully illustrated, with a spectacular photo montage of each Italian region to be covered at the beginning of each chapter that provides a backdrop for Italian tables laden with dishes from appetizer to dessert that evoke a special family gathering.  (There are no images for each individual recipe, however).  Although I have an edition from 1969 translated into English, the book is still listed on Amazon today.  I found this book about 30 years ago in a book store in California and my cover is tattered by now!

Italian Regional Cooking by Ada Boni
The book cover from “Italian Regional Cooking” by Ada Boni

When I wanted to research Italian meatballs, I searched this cook book in particular for a couple of reasons.  First, I wanted to discover if the way Italian-Americans now make meatballs differs significantly from how an Italian in southern Italy makes meatballs.  Second, I wanted to see if I could figure out the origins of the meatballs I make today.

 

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The Ingredients in Sicilian Meatballs

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In answer to my first question – do we make meatballs differently over here than they do in Italy, I searched  the chapter in Italian Regional Cooking that lists the recipes for Sicily.  I was pretty certain when I started my search that my family’s recipe was authentic, as it has been handed down from my grandmother, who spent her first 22 years in Sicily, and as the oldest child had been helping her mother with the household cooking since she was a young girl.

It turns out that the ingredients in Ada Boni’s  Sicilian“Polpette di Maiale con Pitaggio” are almost identical to my family’s meatballs.  “Polpette”* is the Italian word for what we call “meatballs” in America, but the translation given is, “Pork Rissoles with Vegetables.”

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The meat used for the meatball recipe from Sicily is pork, rather than beef, which of course would be more easy to come by in Sicily.  If I have ground pork or ground turkey on hand, I occasionally will use this meat to “lighten up” the meatballs.  The CIAP cooks used a variety of different meats (see about Neapolitan meatballs below).  The meatballs were rolled in a bit of flour before frying, which is an idea I will use from now on.

Instead of breadcrumbs, the recommendation is to soften the “pith of a small roll” with milk and “squeeze it dry.”  Several of the home cooks at the CIAP event mentioned using this method instead of  bread crumbs, and I will have to try this on my next attempt at making meatballs.   And, of course,  the Progresso brand of breadcrumbs is an American invention, so here is how we changed the meatball over in America for sure!

Other than that, the ingredients listed  for Sicilian Polpette were about the same as the meatballs I had learned to make.  The onion my family puts into meatballs was left out, but  included were garlic, fresh parsley, grated Parmesan or Pecorino cheese, eggs, salt, pepper, and a bit of flour to coat the meatballs before frying. The flour is another good tip!  Most of the CIAP cooks included these ingredients.

How to serve Sicilian meatballs: Suggested  serving was with sauteed artichokes (with chokes removed), green peas and fava beans in the same oil used for frying the meatballs.

I have not seen meatballs served this way, but plan on trying this suggestion, which sounds good  since true Italian meatballs  (I am told, but am not quite convinced) should served with Italian bread, rather than pasta.

 

***************************************

The Ingredients in Neapolitan Meatballs

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When I searched the chapter in Italian Regional Cooking  that lists the recipes for Napes-Capagna, I discovered “Polpette di Carne”, translated into “Meatballs in Tomato Sauce Neapolitan Style.” 

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The meat used for the meatball recipe from the Naples region is beef, which is probably the most common meat used in America today, although the CIAP cooks used ground pork and a mixture of been and pork as well.  One cook even made vegetarian meatballs of her own invention using zucchini flowers (Salvatore’s mother) and I have to say, they were delicious. Again, the meatballs were rolled in a bit of flour before frying.

Breadcrumbs were used in the Neapolitan recipe, of course grated from stale Italian bread,  and first moistened with a little milk.  This seems like a good idea to me, and I am going to include this tip from now on when I make meatballs.

The remaining ingredients listed  for Neapolitan Polpette differed significantly from the meatballs we see most frequently in America today in that they called for yellow raisins, pine nuts, and a bit of lard.  Onions were again left out. The remaining ingredients of garlic, parsley, eggs, and Parmesan cheese were the same basic ingredients given in the Sicilian recipe.

I tried the Neapolitan style meatballs one night for dinner (you might notice some pine nuts in the  images of my mixing bowl from the first section of the blog!), warning my family that they would taste sweeter than our usual meatball.  I have to say the addition of milk and a bit of lard made them the most tender meatballs I have ever had!

But it seems like Americans have lost their taste for a “sweet” meatball, however, and it was a consensus at the CIAP dinner that “no one” here in America used raisins anymore.

How to serve Neapolitan meatballs: Suggested  serving was with tomato sauce, and a recipe for simple tomato sauce was provided, as noted in the title for the recipe.

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How to Make Italian Meatballs – My conclusions…

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It seems to me that there are as many ways to make and serve Italian meatballs as there are home cooks to make them! I do find it interesting, though, that here in America we have retained the idea of cooking meatballs in tomato sauce, whether the idea is from Sicily or Naples, and meatballs are paired with spaghetti is indeed an “American classic”.

 

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 * A final tidbit of interesting information:  when I looked up the word “polpette” in the dictionary, which means “meatballs,” I discovered that the Italian singular “polpetta” for  the singular meatball, has several negative connotations.  “Polpetta” can refer to “poisoned bait,” possibly because the reference is to little pieces of meat that are poisoned. “Polpetta” can also be used in a figurative sense, to mean that a person is a “dud” or a “drag.”  

Kathryn Occhipinti


Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1  and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Italian Meatballs: A Tribute to our Italian Mothers

Two oval, white bowls of Chicken Soup, one with Chicken Egg Drop Soup and the other with Pastina Soup on a colorful tablecloth with fall pumpkin theeme

Italian Chicken Broth: Make Egg Drop Soup or Make it with Pastina Stars

Italian Chicken Broth: Egg Drop Soup or Pastina Stars

Best Kathy Twitter Pic edited for blog Italian chicken broth with wispy strands of  eggs is called “Egg Drop Soup” at my family’s home but is known better as Stracciatella, or “Rags Soup.” For the perfect children’s chicken soup, instead add tiny pastas called pastina stars to your homemade chicken broth. Which is better?  Make them both and you decide!

Italian Chicken Broth: Egg Drop Soup or Pastina Stars  

When I was a child, my mother’s chicken soup was a welcome treat that accompanied the cool breezes of fall and sustained us through the cold winter months.  We children loved when she returned home from the “chicken farm” down the road with stewing chickens because we knew that her delicious chicken soup would soon follow!

Italian chicken soup starts with a hearty chicken broth, or “brodo.”  Chicken broth is simplicity to make, with just a few ingredients most home cooks have around the house.  My mother would drizzle beaten eggs into her chicken broth to make wispy yellow strands of scrambled eggs, for “Egg Drop Soup” as my family called it,  also known by its more traditional name of  “Stracciatella “ or “Rags Soup.”  And, I think every Italian adult has fond memories  of their lunches at home as a young child, especially when they discovered tiny star-shaped “pastina” pastas  in their chicken broth for “Pastina Soup!”

To make the most flavorful Italian chicken soup, start with a broth made with “stewing” chickens.  Stewing chickens are the older, tougher chickens that will soften but not loose their flavor entirely and make a nice broth after  even just 1 to 1 1/2 hours of cooking in liquid.  The meat of stewing chickens usually can be removed from the bones and added to the soup if desired. Younger frying or broiling chickens can also be used to make chicken broth, but in this case the cooking time should be increased to 2 or 3 hours and by this time most of the chicken’s flavor will have been given up to the soup, rendering the chicken flavorless.

Italian moms know that adding a small tomato will make the chicken broth sweeter, a small potato will add a little starch for body, and if you leave the outer leaves on the onion the broth will become a golden color.   Try my family’s simple method and I’m sure your children will agree: Italian chicken soup is the quintessential comfort food!

—Kathryn Occhipinti


Italian Chicken Broth with Egg Drop Soup or  Pastina Stars 

 

Italian Chicken Broth or “Brodo”

Ingredients
(Makes about 16-18 cups)

1 stewing chicken, 3-4 lbs., rinsed, quartered
with fat trimmed off
4 carrots,  rinsed and chopped coarsely
2 celery sticks,  rinsed and cut in half
1 onion, (skin on or off), rinsed and cut in half
1 small tomato, quartered
1 small waxy potato (not russet), yellow or red
Optional: Small bundle of fresh parsley stalks from garden
salt  to taste

Method for Italian Chicken Broth

Rinse the stewing chicken well. Ask the butcher to quarter it for you, or cut the chicken into quarters if needed. Rinse again to clean off again.

(Additional step if desired to give a clearer broth: Pre-cook the chicken briefly: Put chicken in a pot of cold water and bring to the boil slowly. Skim off the foam that comes to the top, then discard the water and continue with the rest of the method.)

Place the quartered chicken into a large soup pot. Add cold water 3/4 to the top of the pot.

Add the carrots, celery, onion, tomato and potato.

Bring to the boil and then quickly turn down heat to keep the broth cooking at a simmer.

Continue to cook the soup uncovered. Skim off any “skuzz” or “foam” that floats to the top periodically, but do not stir the broth, which will yield a cloudy soup.

When the soup has cooked  down to desired flavor — at least 1 1/2 to 2 hours, remove the chicken and the vegetables.

Taste the chicken and if it remains flavorful, remove it from the bones and reserve the meat to add to the soup if desired.  The vegetables will usually lose all their flavor and should be discarded and new, finely-chopped vegetables added to the finished soup.  (If not, the soup should probably be cooked for a little longer time, but that is of course a matter of taste!)

Strain the broth to remove any small particles that may have formed.

(Additional step that can be omitted: If you do not need the broth right away, or if on a low-fat diet, store the strained broth  in a pot in the refrigerator.  By the next  day, the fat will have floated to the top and hardened and can easily be skimmed off with a spoon.)

Add salt to the broth as desired and then finish as below and make into a soup.

 


Italian Egg Drop Soup

Ingredients
(Makes about 4 cups)

4 cups  Italian chicken broth, homemade or canned
2 eggs, beaten lightly
1/4 cup  finely grated Parmesan cheese
salt to taste
Optional: Fresh parsley stalk and leaves from garden for garnish

 

Method for Egg Drop Soup*

Use a small bowl or large measuring cup with a spout, if possible.  Mix the eggs and Parmesan cheese together lightly.

Place the 4 cups of cold chicken broth into a pot that can hold about 6 cups.

Adjust salt as desired.

Use medium-low heat to gradually bring the broth to a boil. Watch closely as the broth comes to a boil.

When small bubbles start to appear, and the broth is almost at a simmer,  while mixing, drizzle the egg/cheese mixture into the pot slowly, allowing the eggs to cook briefly before adding more of the mixture.

When all egg has been added and partially cooked, mix lightly with a fork to keep the egg separated until the egg has completely cooked.

Watch the Instagram video below to see this method in action!

 

 

*For an alternative method, that will yield small strands of egg mixed more completely into the soup, called Stracciatella soup,  omit the Parmesan cheese.  Mix about 1 cup of the warm broth into the lightly mixed eggs and then pour all of the egg/broth mixture into the warm broth.  Bring to a boil and watch the smaller egg strands form.

To make larger “rags,” omit the Parmesan cheese and very lightly beat the egg mixture so that some of the white remains visible.  Bring the soup to a low boil, and drizzle in the egg mixture a bit at a time while stirring gently with a fork.

When the egg is cooked through, it is ready to eat, topped with Parmesan cheese of course!


 

Italian Pastina Soup for Children

Ingredients
(Makes about 4 cups)

4 cups  Italian chicken broth, homemade or canned
1/3 cup pastina (little stars) pasta

 

Method for Pastina Soup for Children

For 4 cups of chicken broth, use 1/3 cup pastina star pasta

Place the 4 cups of cold chicken broth into a pot that can hold about 6 cups.

Cook as you would for any other pasta:

Set the chicken broth on the stove over medium high heat and heat to a rolling boil.

Add salt to taste,  cover, bring to boil again, and then uncover and add pastina pasta.

Stir pasta, cover and bring to a boil again.

Take cover off and stir.

Let the pasta cook until al-dente (“to the tooth”). In this case, you will see the pasta stars grow.  When pasta has finished cooking, ladle the soup into a bowl .

Present to small children with Italian bread for a warm and satisfying lunch!

— by Kathryn Occhipinti


 

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1  and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Italian Chicken Broth: Make Egg Drop Soup or Make it with Pastina Stars

Pasta and zucchini

Zucchini with Pasta Made Two Ways

Zucchini with Pasta Made Two Ways

Best Kathy Twitter Pic edited for blog  Zucchini with Pasta  is a classic combination, either alone or paired with  fresh, vine-ripened tomatoes and basil for a summer vegetable treat!

Zucchini and My Italian-American Gardening Family 

Growing up as I did with two Italian-American parents means that  to me, summertime will always be the time for gardening—and enjoying the fresh vegetables and fruits of that garden!

As I’ve written in my last blog under Italian and Italian-American Recipes, both sides of my Italian family have established summer vegetable gardens here in America.  My grandfather was a master gardener, and used knowledge he brought over from Sicily to create his perfect garden in a very small patch of land in Brooklyn, New York.

Most of my grandfather’s yard was dedicated to all kinds of  vegetables and fruits, perfectly staked  in neat rows so that no space was lost on his small plot of land. There were all kinds of tomatoes, both large and small, and green and red peppers of all types.  Vines of zucchini, or in Italian, molte zucchine, were somehow trained to grow  between the rows of tomatoes and peppers.  My grandfather grew the “typical” dark green zucchini found in all American supermarkets today, harvested at about 5-6″ long.

Recently, though, I’ve learned of a squash called cucuzza, which is so popular in the south of Italy that the word cucuzza has replaced the word  zucchine when people talk about squash grown in the summertime.  Read below for some “fun facts” about this type of squash and Italian-American culture.

Zucchini and Italian Culture

Cucuzza – The Famous Italian Summer Squash

Image from www.specialtyproduce.com

A famous long, thin, light green squash that is harvested in the summer from southern Italy and Sicily is known as “cucuzza.”  Cucuzza (pronounced “goo-gooz” in  Sicilian dialect) typically grows from 1 to 3 feet. Unlike a true summer squash, the skin from this squash must be peeled before cooking.  There is a well-known Sicilian proverb that states, “Cucinala come vuoi, sempre cucuzza è!” meaning, “However you cook it, it’s still just squash!” 

Cucuzza is also used as an endearing term for a young girl in a 1950’s Italian novelty song sung by Louis Prima called, “My Cucuzza.”  He sings about the vegetable, Cucuza grows in Italy down on the farm.  It’s something like zucchini flavored with Italian charm… I call my girl cucuzza because she’s as sweet as can be.”  To hear the song sung by Louis Prima in it’s entirety, click this My Cucuzza link.


Zucchini with Pasta Made Two Ways

To continue with the story of my family, while my grandfather was busy gardening, my grandmother was busy in the kitchen!  She created wonderful dishes from zucchini, which was a favorite summer vegetable in my mother’s house and is in my house today.

Pasta with zucchini and fresh tomatoes and basil is a classic Italian combination that my grandmother and mother made frequently. In this dish, chopped tomatoes are cooked in olive oil just to soften, and left chunky, which is different than the more usual pureed tomato sauce of winter in Southern Italian households. In the recipe below, I’ve used bow-tie pasta, which makes it fun for kids of all ages to eat their zucchini! Note that basil, not oregano,  is the herb of choice for any type of pasta and “fresh tomato sauce” combination.

My mother recently remembered my grandmother’s summer version of   “Spaghetti Aglio Olio,” or spaghetti with garlic in olive oil, which was modified in the summer to include zucchini slices fried gently in the garlic-flavored olive oil until a light golden color.  I made this simple recipe for my family’s dinner one recent summer evening, and topped with Parmesan cheese it quickly disappeared.

Yes, with the zucchini and pasta combination recipes that I share below, children of all ages will love to eat their vegetables! I hope your family enjoys this zucchini recipes as much as my family does!  -Kathryn Occhipinti


Zucchini with Pasta and  Fresh Tomatoes and Basil

Zucchini and Pasta
Zucchini with Bow Tie Pasta and Fresh Tomato-Basil Sauce

Ingredients
(Serves 1-4)

3 cloves of garlic, chopped coarsely
2 medium-size zucchini, chopped coarsely
4 plumb tomatoes, chopped coarsely
1 large bunch of fresh basil,
leaves stripped from stems and hand-torn
1 box (1 lb.) bow-tie pasta, cooked al-dente
1/2 cup coarsely grated Parmesan cheese
salt to taste

 

Method

Set a pot of water on the stove to boil for making the spaghetti.  When the water does boil, add salt, cover, bring to boil again, and then uncover and add bow-tie pasta. Stir pasta, cover and bring to a boil again. Take cover off and stir.  Let the pasta cook until al-dente (“to the tooth”), or slightly firm, stirring occasionally,  while you cook the zucchini below.

The rest of the dish is made in a large frying pan with high sides.

Add enough olive oil to almost cover the frying pan and then heat gently on medium-high heat.

Add chopped garlic and let soften.

Add chopped zucchini and a sprinkle of salt, and let soften, stirring frequently, so the zucchini does not burn, but browns lightly.

Add chopped tomatoes and freshly torn basil leaves, and stir.

Add a bit of the pasta water and turn the heat down to simmer.  Let the sauce cook for 10 – 15 minutes, until all vegetables have softened, but are still a bit firm, stirring frequently.

When the “sauce” is ready, drain the pasta and add to the frying pan.  Depending on the size of zucchinis and tomatoes you use, you may have a little less or more sauce than needed for 1 lb. of pasta.  Add “enough” pasta to the frying pan so when it is mixed it is coated lightly with the “sauce.”

Add the coarsely grated Parmesan cheese and mix again.  Salt to taste.

Serve with additional grated Parmesan cheese on the side and enjoy!

Check out my Instagram post if you’d like to see me actively making this zucchini and pasta dish.  A delicious dinner or side dish will be ready in no time with this classic Italian combination!

 

 


 

Zucchini with Spaghetti Aglio Olio
(Zucchini with Spaghetti in Garlic and Olive Oil)

Ingredients
(Serves 1-4)

 

3 cloves of garlic, crushed
2 to 4  medium sized zucchini, sliced into thin rounds
(cut the zucchini cross-wise from one end to the other,
as in photo of cucuzza above)
1 lb. of spaghetti
1/2 cup coarsely grated Parmesan cheese
salt to taste

Method

Set a pot of water on the stove to boil for making the spaghetti.  When the water does boil, add salt, cover, bring to boil again, and then uncover and add spaghetti. Stir spaghetti, cover and bring to a boil again. Take cover off and stir.  Let the spaghetti cook until al-dente (“to the tooth”), or slightly firm, stirring occasionally,  while you cook the zucchini below.

The rest of the dish is made in a large frying pan with high sides.

Add enough olive oil to almost cover the frying pan and then heat gently on medium-high heat.

Add the crushed garlic cloves and let soften to flavor the oil.

Add sliced zucchini, spreading over the pan in one layer, so the zucchini can fry in the oil evenly.  You will need to do this in 2 or more batches if cooking more zucchini slices than the size pan you have can accomodate.

After a about 5 minutes, when the zucchini rounds have softened, turn and let the other side soften.

Continue to cook until zucchini rounds have shrunk and turned a light, golden brown.

When the zucchini is ready, drain the spaghetti and put into a large serving bowl.

Add the fried zucchini from the pan,  without draining the olive oil from the zucchini rounds. Mix. Add additional olive oil from the pan as needed to coat the spaghetti lightly and evenly.

Add the coarsely grated Parmesan cheese and mix again.  Salt to taste.

Serve with additional grated Parmesan cheese on the side and enjoy!

Check out my Instagram site (soon to be posted) if you’d like to see me actively making zucchini and spaghetti aglio olio.  A delicious dinner or side dish will be ready in no time with this classic Italian combination!

— by Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1  and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Zucchini with Pasta Two Ways

Tomato, Mozzarella, and fresh basil salad

Caprese and Panzanella Salads with Fresh Tomatoes and Basil

Caprese and Panzanella Salads with Fresh Tomatoes and Basil

Best Kathy Twitter Pic edited for blog  Caprese and Panzanella Salads  are what Italians make with their fresh, vine-ripened tomatoes and basil for a summer salad treat!

My Italian-American Gardening Family 

Growing up as I did with two Italian-American parents means that  to me, summertime will always be the time for gardening—and enjoying the fresh vegetables and fruits of that garden!

Both sides of my Italian family have established summer vegetable gardens here in America.  My grandfather was a master gardener, and used knowledge he brought over from Sicily to create his perfect garden in a very small patch of land in Brooklyn, New York.  As a small child, I knew that my fondest memories of summer would begin as I opened the large, decorative, black iron gate to enter what to me was a miraculous place – my grandparent’s a two story attached brick building that had my grandfather’s grape vines growing happily along the only free side.  Out back, there was a small cement landing where the family gathered amid large decorative clay pots of herbs, with a pergola for the ripened grapes to hang from and provide shade, of course!

The rest of my grandfather’s yard was dedicated to all kinds of  vegetables and fruits, perfectly staked  in neat rows so that no space was lost on his small plot of land.  I loved picking the  perfectly red, vine-ripened tomatoes, green peppers and fresh, soft  purple figs to take home. Yes, my grandfather even managed to keep fig trees alive during the cold NYC winters by bundling the branches up a pail and covering them with blankets, just so we could enjoy baskets of fresh figs for the summer. And enjoy them we did!

While my grandfather was busy gardening, my grandmother was busy in the kitchen!  She created wonderful tomato salads  for summertime with our fresh tomatoes and our favorite herb—basil, with its leaves freshly  pinched off  right from the stem of the plant. Even today, the women in my family keep a small pot or glass with water by the kitchen window with cuttings of fresh basil ready to make a cool tomato Caprese salad or a Panzanella salad for lunch.

Caprese and Panzanella Salads

Making Caprese and Panzanella salads entails following a couple of simple methods, using whatever you have on hand, rather than following a strict recipe step by step. However, it is best to come as close as possible to the recommended ingredients, as the ingredients themselves will be the stars of each dish.

For the most mouth-watering Caprese salad imaginable, use fresh, vine-ripened tomatoes and soft, fresh buffalo mozzarella.  In fact, do not make this salad if you do not have a soft, buffalo mozzarella, as this is the mozzarella that is used in the island of Capri, just outside Naples, where the salad originated. The hard mozzarella is for cooking, as it melts easily; it is too rubbery to be eaten with the soft, vine-ripened tomatoes and will not meld with the tomato juices and olive oil properly.

Coarse sea salt adds extra flavor to the tomatoes and will draw out their juices to meld with the olive oil for the dressing. Top all with a generous drizzle of your favorite pungent or fruity, extra-virgin olive oil from Italy, rather than the a more bland olive oil that you would use for cooking on the stove top.

A note about extra-virgin olive oils:  A truly fresh extra-virgin olive oil will have a bit of a peppery flavor.  Most olive oils sold in the US are old enough to have lost this peppery overtone, but will retain varying degrees of fruitiness and grassiness. Taste a few first press, 100% extra-virgin olive oils from different regions of Italy and you will be surprised at the nuances in flavor each brings!

For Panzanella salad, which probably originated as a clever way to use up day-old, stale bread with red onion for flavor, be sure to use a crusty loaf of  good* Italian bread that is at least two days old and has dried out and hardened. Bread that has become stale naturally will need to be sprinkled with water to soften a bit prior to making this salad. Place the bread in a small bowl and sprinkle it with water the morning before you are planning to make the salad. The end result should not leave the bread mushy; the bread should spring back to life after the water is added if you are truly working with real Italian bread. If the crust is still too hard, it can be removed. Remember that the bread will continue to soften when it is combined with the vinegar and tomato juice when you make the salad.

If you want to make Panzanella salad with fresh Italian bread, you can always cut it into slices and dry it out in the oven just enough to be crunchy, or even add a bit of olive oil and brown it a bit to make croutons.

Panzanella salad originally did not contain mozzarella, but I like to include buffalo mozzerella in small pieces (bocconcini are nice), even though this is not traditional.

And, of course, large, sweet, fresh basil leaves from the garden are an essential ingredient for both Caprese and Panzanella salads!

But, whatever ingredients you have on hand, I’m sure you will enjoy these simple and refreshing tomato and basil salads on a hot summer day!  -Kathyn Occhipinti

*Good Italian bread means Italian bread made in a bakery with the correct flour and cooked so that it has the proper, crunchy crust and soft but chewy texture.  Only bread that has a good texture to begin with will “spring back” to life when you sprinkle it with water!  Do not attempt Panzanella salad with cheap, grocery store bread labeled “Italian bread,” which will usually have a very soft grain and often even a soft crust and turn to mush when moistened again with water. And of course, no American “white bread” please!


Caprese Salad

 

Tomato, basil and mozzarella caprese salad
Italian Caprese Salad, with layers of tomato, buffalo mozzarella and basil leaves ready to share

Ingredients
(Serves 1-4)

3 large, vine-ripened tomatoes,
(each a different color to add interest;
heirloom tomatoes if desired)
Sea salt

Fresh buffalo mozzarella, sliced
Large, whole, freshly picked basil leaves
Extra-virgin olive oil from Italy

 

Method

In an individual or large dish, create colorful layers of tomato slices (sprinkled with sea salt), mozzarella slices, and basil leaves.

If making in a large plate of Caprese salad for a crowd, have the tomato and mozzarella slices lengthwise once they are assembled and place a piece of mozzarella in the center to create a “flower” pattern, as in the picture above.  Decorate with extra basil.

Let sit for about 15 minutes for the tomato juices to develop. Drizzle with extra-virgin olive oil.

Serve with Italian bread to mop up the tomato juices and enjoy!

Check out my Instagram post if you’d like to see me actively making a Caprese salad that can be shared by two people.  Remember, the correct choice of  ingredients is the key to this simple “salad.  A touch of sea-salt to bring the juices out of the tomatoes that provide the acid for the “vinaigrette” and a drizzle of your favorite extra-virgin olive oil makes an exquisite summertime treat!

 

 


 

Panzanella Salad

Tomato and bread Panzanella salad
Italian Panzanella salad with halved cherry tomatoes, mozzarella, fresh torn basil and bread

Ingredients
(Serves 1-4)

 

Dry Italian bread, cubed, or large croutons
Sprinkle the dried Italian bread with water to soften
(see comments about the proper bread to use above)

1-2 large, vine-ripened tomato, cut into small wedges
or several cherry tomatoes, halved
sprinkle lightly with sea salt

1/2 red onion, sliced thinly into crescents

Extra-virgin Italian olive oil
Italian red wine vinegar

Mozzarella, preferably soft, cubed or small bocconcini (optional)
Large, freshly picked basil leaves, hand torn

Method

 

In a large dish, combine small wedges of fresh tomatoes or halved cherry tomatoes and dry Italian bread (as pre-processed as above) and red onions.

Drizzle on extra virgin Italian olive oil and red wine vinegar and combine.  Make sure the bread has softened enough to be edible. If not, you may want to let the ingredients sit for a bit before finishing the salad.

Then add the optional mozzarella and torn basil leaves.

Mix gently.

Taste and drizzle with extra olive oil and vinegar if needed.

Mix again gently to combine all and enjoy!

— by Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1  and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Caprese and Panzanella Salads with Fresh Tomatoes and Basil

Pasta and Lentils

Italian Pasta and Lentils for New Year’s Good Luck

Italian Pasta and Lentils for New Year’s Good Luck

Best Kathy Twitter Pic edited for blog Italian pasta and lentils — is said to bring families around the world good luck for the new year !

Italian Pasta and Lentils for New Year’s Good Luck! 

Pasta with lentils or lentil soup is a New Year’s tradition in many Italian households. The  lentil dishes are said to bring to luck to the family on New Year’s Day.  I am not sure if anyone really knows exactly why lentils are supposed to be good luck.  Maybe it is because they are shaped like small coins?

Whatever the reason, pasta and lentils is a hearty and delicious winter combination. Lentils are rich in protein,  and the pasta/lentil combination was probably an important contribution to family nutrition  in the days of the “cucina povera” cooking in Italy. Flavored with a bit of pancetta (Italian peppery bacon), garlic and tomato, the lentils make a delicious sauce that coats the pasta beautifully.

I used “maltagliati” or “poorly cut” pasta for this dish,  which to me is reminiscent of its “cucina povera,” origins but also because  the lentils cling nicely to the short, flat noodles. If you cannot find maltagliati pasta, lasagna noodles broken by hand into small, irregular pieces will give a similar effect.

Buon anno 2019 a tutti!  Try my pasta and lentils dish on a wintry day for a warm and comforting meal.   -Kathyn Occhipinti


Italian Pasta and Lentils

 

Italian Lentils and Pasta
Pasta and Lentils ready to serve for Italian New Year’s Sunday dinner

Ingredients
(Serves 4)


1/4 cup olive oil
1/4 cup pancetta (Italian bacon), diced finely
1  small carrot, chopped finely*
1 stalk of celery, chopped finely*
1 small onion, skin removed, chopped finely*
1 small clove garlic, chopped finely
1/2 cup dry Italian wine, such as Chianti
1 cup Italian lentils, rinsed
1 bay leaf
pinch of dried thyme or rosemary
3 cups of water
1/2 cup of chicken or vegetable broth
1/2 cup chopped tomatoes
1 Tbsp. tomato puree
1 lb. maltagliati pasta or lasagna noodles, coarsely broken into small pieces
1/2 cup grated Parmesan or Pecorino Romano cheese
*See below for note about how to chop soup vegetables.

 

Method

Before starting to make the lentil sauce, put a large pot of salted water to boil on a back burner.  Cover so it will come to a boil quickly and be ready when you need to cook the pasta.

 Use a large frying pan or Dutch oven to cook the lentils on the stove top.  Coat the bottom of the pan with olive oil, which will take about 1/4 cup or so.  Let the oil heat a bit over medium heat.

Add the chopped vegetables: carrots, celery, onions, and garlic, and saute in the garlic until they soften, about 5 minutes.

The pour in the red wine and then bring to a boil. Boil off about half of the wine.

Put the lentils to the pan.  If you want firmer lentils, you can saute them at this point.  Otherwise, add the water.  Stir. Bring back to the boil and then lower heat and simmer the lentils about 20 minutes.

When the lentils have softened a bit, remove the bay leaf. Then add the chopped tomatoes, tomato paste, and chicken or vegetable broth.  Add more water if needed. Bring up to a simmer again and cook 10 – 15 minutes more, or until lentils are of desired tenderness.

Meanwhile, put the pasta into the boiling water.  Stir. Cover the pot to return to the boil Remove cover, stir again and let pasta cook, stirring occasionally.  Cook for less time than the package directions, to a very firm al dente, as the pasta will finish cooking with the lentils.

When the pasta is ready, drain, reserving some of the pasta water.

Add the pasta to the lentils.  Add the pasta water if needed.  The sauce should be fairly thick and coat the pasta nicely as you mix.

Cook over medium low heat another 5 minutes or so, until all is heated through and pasta is al dente.

Add the grated cheese and mix again to coat.

Serve steaming hot with crusty bread. Serve additional cheese and black pepper on the side to be added as desired.

New Year’s toast: Buon Anno!  Buon Appetito!

 

*How to Chop Vegetables
Carrots: Cut lengthwise to half, and then lengthwise again to get quarters. Line them up side by side and then cut crosswise from the tips to the base of the carrot to get small, even pieces that look like quarters of a circle.
Celery: Cut lengthwise through each celery stalk as many times as needed to give pieces the same thickness as the carrot pieces. (You will need more lengthwise cuts at the thicker part of the celery near the base.) Then cut crosswise from the tip to the base to get small, rectangular  pieces of celery about the same size as the carrot pieces.
 Onions: Cut lengthwise through the onion. Turn one of the halves flat side down.  Holding the onion together with one hand, cut lengthwise along the green lines through the onion, except for the root holding the onion together at the base.  Turn and cut horizontally, from the side away from the stem toward the stem.  Just before reaching the stem, flip the onion flat again and make the final cuts.  Discard the piece that contains the stem.

— by Kathryn Occhipinti

Best Kathy Twitter Pic edited for blogKathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1  and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Italian Pasta and Lentils for New Year’s Good Luck

Blogger Kathryn Occhipinti at the CIAP Meatball Fest

Mom’s Best Italian Meatballs

Mom’s Best Italian Meatballs

Best Kathy Twitter Pic edited for blog Italian Meatballs 

Everyone’s Italian-American mom makes her own version of Italian Meatballs. And they are all the best!

Try Mom’s Best Italian Meatballs for YOUR Sunday Family Dinner! 

The blog title, “Mom’s Best Italian Meatballs,” came about during an event I attended with the Chicagoland Italian American Professionals (CIAP) this fall.  The executive director, Salvatore Sciacca and his group, feature Italian-American “cooking competition” events several times a year, and I have to say, they are always a delicious and  entertaining way to spend a Sunday afternoon with my family.

So, when I was invited to be one of the home cooks for this fall’s event,  The First Annual Meatball Fest,  I quickly checked my calendar, noted I was available, and signed up for another Sunday afternoon of Italian-American food and fun.

Making Mom’s Best Italian Meatballs

I had learned  my family recipe for Italian meatballs from my Sicilian-American mother and grandmother long ago, and have been preparing meatballs  for my own family for Italian Sunday dinners for about 20 years now.  I was happy to share my family’s recipe with other families at the event, and also looking forward to tasting what the other home cooks had to offer.

Growing up in an Italian-American household as I did, I really did not have to  do anything special to prepare for the  Italian meatball event held by the CIAP group – at least,
I thought I didn’t have to do anything special !

As it turned out, though, after hearing the other home cooks talk about their method for making meatballs,  I came home curious about the origins of this very common Italian-American dish and ended up doing a bit of research after the event!

I decided to write a blog  to share my experiences that day and what I have been able to learn about  the evolution of the many different styles of meatballs that are loved here in America today.  And of, course, my family’s Italian-American recipe and tips I found from one of my favorite “go-to” Italian cook  books, Ada Boni’s  Italian Regional Cooking (translated from Italian into English by the International Culinary Society, New York ©1969will be included in the blog.

I’d love to hear how YOUR family makes Italian meatballs – leave a comment if you wish at the end of the blog! Buon appetito! – Kathryn Occhipinti

 


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How to Make “Mom’s Best Italian Meatballs”

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Let’s get back to the story of the day I was a home cook for  The First Annual Meatball Fest,  held by CIAP.

The morning of the CIAP event, I rummaged around the  basement to find my trusty crock pot, rinsed it off, and set a pot of tomato sauce to cook on the stove.  I set a large bowl on the counter and followed the same routine as I have done many times before for my family: put  ground beef  and all other ingredients into the large bowl, mix gently, and  roll into balls.

Meatball ingredients ready to mix
Italian meatball ingredients ready to mix
Italian meatball ready to fry
One Italian meatball ready to fry!

 

 

 

 

 

 

I am from the  “Italian Mom’s Cooking School” that fries, rather than bakes meatballs to brown them. ( Sorry, I hope I haven’t offended anyone – I know there is a BIG debate about this in the Italian-American community, but I think browning dries out the meatballs and is better left to restaurants making large batches of meatballs at one time.)

I browned my meatballs in olive oil carefully, turning each with tongs to get them browned on all sides.

 

Fry Italian meatballs in olive oil
Italian meatballs frying in olive oil
Italian meatballs turned in olive oil
Turn Italian meatballs gently to brown all sides evenly.

 

 

 

 

 

 

After the meatballs had browned, I added them gently to the simmering pot of tomato sauce on the stove to finish cooking.

I was taught to always stir my tomato sauce with a wooden spoon, and have a small collection of wooden spoons – some with long  handles, some with short handles;  some I save just for sauteing onions and garlic, others for “non-onion” savory or sweet dishes – but recently have been using my favorite  wooden spoon for my tomato sauce, which I bought as a part of a fundraiser for the National Italian American Foundation.

The NIAF recently started a “Make Sunday Italian Again” campaign, which I love, as it not only promotes Sunday time together with family, but also  raises money for their scholarship program by selling these “Nonna spoons” that have the slogan “Make Sunday Italian Again” engraved on the wooden handle.  Check out the NIAF website, if you like, after you finish reading this blog, of course!

Tomato sauce with Italian Meatballs
Italian meatballs cooking in tomato sauce

 

After about 30 minutes,  the meatballs had finished cooking and the sauce had a nice, meaty taste.  I adjusted the salt and pepper, put all into the crock pot and left to join the event.

When I arrived at the event, with my tried and true  “Mom’s Best Italian Meatballs”, I learned that I was one of 10 different contributors to the dinner!  I named my meatballs “Mom’s Best”,  because it seems to me that every Italian mother’s meatballs are loved and considered the best by her family!

CIAP 1st Annual Meatball Fest September 2018 attended by author Kathryn Occhipinti
Author/Blogger Kathryn Occhipinti at the CIAP 1st Annual Meatball Fest, September 2018

I was happy to see Italian-American home cooks of all ages, and both men and women contributed their meatballs for the event. There were two long tables of meatballs and a long line formed as everyone tried to taste them all.

CIAP 1st Annual Meatball FestEnjoying Italian meatballs at the CIAP 1st Annual Meatball Fest

At first, I had thought this would be a competition, but as it turned out, just as I had suspected, although all the meatballs were made with different ingredients, EVERYONE’s meatballs were delicious, and in the end, no vote was taken!

CIAP Mom's Best Italian Meatballs
Italian Meatballs to sample
CIAP Meatball Fest
More Italian Meatballs

 

Even more Italian meatballs
Even more Italian meatballs!

 

Below is a picture of those who participated, holding signs with the names of the type of meatballs they contributed. (I am in the back row and the Executive Director, Salvatore Sciacca, is just to my left.)

CIAP Italian meatball home cooks
Italian home cooks holding signs of the names of their meatballs at CIAP’s 1st Italian Meatball Fest

Read on for the recipe that I used to make my “Mom’s Best Italian Meatballs”.  Additional tips I learned from reading about meatballs are given in green italic lettering.  As a bonus, I am including my family’s recipe for basic Italian tomato sauce.  For tips on making Italian tomato sauce, please visit my blog Braciole – Italian Beef Rolls for Sunday Dinner.   Of course,  your own favorite tomato sauce will be fine as well!

But don’t stop after reading the first recipe, because when I went home I did a bit of research in Ada Boni’s cook book and discovered more tips on making “the best” meatballs in different styles that you may want to try yourself!

 


Mom’s Best Italian Meatballs 

Ingredients

1 medium onion, chopped finely
1 clove garlic, chopped
2 Tablespoons olive oil +more for frying
1 lb. ground beef (80% lean best)
1 egg
3/4 cup Progresso brand Italian bread crumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped finely
Salt and Pepper to taste.

This recipe will serve 4 people; it can easily be doubled or tripled for a crowd!

Coat a small frying pan lightly with some olive oil  and add the chopped onion and garlic and a pinch of salt. Saute gently, stirring with a wooden spoon, until the onions and garlic have softened and given their flavor to the olive oil.

(I find that sauteing the onions and garlic gives both a nice mellow taste, and I would recommend not skipping this step.  In fact, when my  daughter was young, she insisted that she didn’t like onions,  so I would remove the onions after competing this step and she never caught on to my trick!)

Put the sauteed onions and garlic, with the olive oil, into a large bowl.

Add the rest of the ingredients: 2 additional tablespoons of olive oil,  ground beef, egg, breadcrumbs and parsley.

Sprinkle with salt and a grind of fresh pepper  to taste (some people like more pepper, others less).

Mix gently with your hands, careful not to work the meat too much or this may make the meatballs tough!

Adjust amount of breadcrumbs as needed – more if you more, less to make a more  “meaty” meatball.  If too dry, add a few drops more of olive oil.

(What I learned from researching meatballs – moisten the breadcrumbs in a bit of milk to make for a more tender meatball.)

When the meatball mixture consistency is to your liking, pull a bit of the meat mixture off and roll into a ball to make a meatball.  Size of the meatballs is to taste, but of course the larger meatballs will need to finish cooking longer in the tomato sauce.

Set a frying pan coated with olive oil over medium-high heat.

Place the newly rolled meatballs gently into the frying pan. Fry on medium high heat (adjusting as necessary during the frying time), turning each with tongs so all sides become browned.

(What I learned from researching meatballs – roll each in a bit of flour to aid browning if you want.)

After the meatballs have browned, immediately remove them with tongs and gently place into a pot of simmering tomato sauce (recipe below) to finish cooking.

Serve with spaghetti for the Italian-American presentation, or continue on to the following Italian recipes for other serving ideas.

 ******************************

 

Southern Italian Tomato Sauce  

Ingredients

1 medium onion, chopped finely
1 clove garlic, chopped
2 Tablespoons olive oil
1 can (28 oz.) Contadina brand tomato puree or chopped tomatoes
1 can Contadina brand tomato paste
1/4 cup dried parsley or chopped fresh parsley leaves
1 Tablespoon dried basil or 2 Tablespoons torn fresh basil
1 Tablespoon of salt or to taste

Heat the olive oil in a large pot and sauté the onions and garlic with a wooden spoon until softened.

Add the tomato puree, tomato paste, parsley, and basil to the same pot.

Add 2 cups of water.

Cover, bring the sauce to a boil, and then reduce heat to medium-low.

Simmer on medium-low heat with the lid partially covering the pot, stirring occasionally with a wooden spoon for at least 1 hour, so the sauce does not stick to the bottom of the pot and burn.

Cook for at least 1 hour; at least 1.5 hours if adding meat to the sauce. (Brown any meat in a separate skillet before adding it.)

Add additional water if the sauce becomes too thick, or cook for additional time with the lid of the pot off if the sauce becomes too thin.

 


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How to Make Italian Meatballs – My research…

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Ada Boni,  (1881 – 1973) the author of  one of my favorite Italian cook books, Italian Regional Cooking, was a well-loved Italian author and food writer.  According to the back flap of the edition of my book, Ada Boni is known throughout Italy as the author of the classic bestselling cook book, Il Talismano della Felicità.

Boni worked as a magazine editor in Italy.  This book is a collection of the series of food articles about regional Italian cooking that was originally written for the Italian monthly magazine “Arianna”.  The magazine articles cataloged in depth recipes for the entire range of food served in the 14 major regions of Italy, long before the importance of regional cooking was understood here in America.  Boni was and still is well-known for the authenticity and variety of her recipes.

The book  Italian Regional Cooking is beautifully illustrated, with a spectacular photo montage of each Italian region to be covered at the beginning of each chapter that provides a backdrop for Italian tables laden with dishes from appetizer to dessert that evoke a special family gathering.  (There are no images for each individual recipe, however).  Although I have an edition from 1969 translated into English, the book is still listed on Amazon today.  I found this book about 30 years ago in a book store in California and my cover is tattered by now!

Italian Regional Cooking by Ada Boni
The book cover from “Italian Regional Cooking” by Ada Boni

When I wanted to research Italian meatballs, I searched this cook book in particular for a couple of reasons.  First, I wanted to discover if the way Italian-Americans now make meatballs differs significantly from how an Italian in southern Italy makes meatballs.  Second, I wanted to see if I could figure out the origins of the meatballs I make today.

 

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The Ingredients in Sicilian Meatballs

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In answer to my first question – do we make meatballs differently over here than they do in Italy, I searched  the chapter in Italian Regional Cooking that lists the recipes for Sicily.  I was pretty certain when I started my search that my family’s recipe was authentic, as it has been handed down from my grandmother, who spent her first 22 years in Sicily, and as the oldest child had been helping her mother with the household cooking since she was a young girl.

It turns out that the ingredients in Ada Boni’s  Sicilian“Polpette di Maiale con Pitaggio” are almost identical to my family’s meatballs.  “Polpette”* is the Italian word for what we call “meatballs” in America, but the translation given is, “Pork Rissoles with Vegetables”.

**********

The meat used for the meatball recipe from Sicily is pork, rather than beef, which of course would be more easy to come by in Sicily.  If I have ground pork or ground turkey on hand, I occasionally will use this meat to “lighten up” the meatballs.  The CIAP cooks used a variety of different meats (see about Neapolitan meatballs below).  The meatballs were rolled in a bit of flour before frying, which is an idea I will use from now on.

Instead of breadcrumbs, the recommendation is to soften the “pith of a small roll” with milk and “squeeze it dry.”  Several of the home cooks at the CIAP event mentioned using this method instead of  bread crumbs, and I will have to try this on my next attempt at making meatballs.   And, of course, Progresso brand is an American invention, so here is how we changed the meatball over in America for sure!

Other than that, the ingredients listed  for Sicilian Polpette were about the same as the meatballs I had learned to make.   The onion my family puts into meatballs was left out, but  included were garlic, fresh parsley, grated Parmesan or Pecorino cheese, eggs, salt, pepper, and a bit of flour to coat the meatballs before frying. The flour is another good tip!  Most of the CIAP cooks included these ingredients.

How to serve Sicilian meatballs: Suggested  serving was with sauteed artichokes (with chokes removed), green peas and fava beans in the same oil used for frying the meatballs.

I have not seen meatballs served this way, but plan on trying this suggestion, which sounds good  since true Italian meatballs  (I am told, but am not quite convinced) should served with Italian bread, rather than pasta.

 

***************************************

The Ingredients in Neapolitan Meatballs

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When I searched the chapter in Italian Regional Cooking  that lists the recipes for Napes-Capagna, I discovered “Polpette di Carne”, translated into “Meatballs in Tomato Sauce Neapolitan Style.” 

**********

The meat used for the meatball recipe from the Naples region is beef, which is probably the most common meat used in America today, although the CIAP cooks used ground pork and a mixture of been and pork as well.  One cook even made vegetarian meatballs of her own invention using zucchini flowers (Salvatore’s mother) and I have to say, they were delicious. Again, the meatballs were rolled in a bit of flour before frying.

Breadcrumbs were used in the Neapolitan recipe, of course grated from stale Italian bread,  and first moistened with a little milk.  This seems like a good idea to me, and I am going to include this tip from now on when I make meatballs.

The remaining ingredients listed  for Neapolitan Polpette differed significantly from the meatballs we see most frequently in America today in that they called for yellow raisins, pine nuts, and a bit of lard.  Onions were again left out. The remaining ingredients of garlic, parsley, eggs, and Parmesan cheese were the same basic ingredients given in the Sicilian recipe.

I tried the Neapolitan style meatballs one night for dinner (you might notice some pine nuts in the  images of my mixing bowl from the first section of the blog!), warning my family that they would taste sweeter than our usual meatball.  I have to say the addition of milk and a bit of lard made them the most tender meatballs I have ever had!

But it seems like Americans have lost their taste for a “sweet” meatball, however, and it was a consensus at the CIAP dinner that “no one” here in America used raisins anymore.

How to serve Neapolitan meatballs: Suggested  serving was with tomato sauce, and a recipe for simple tomato sauce was provided, as noted in the title for the recipe.

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How to Make Italian Meatballs – My conclusions…

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It seems to me that there are as many ways to make and serve Italian meatballs as there are home cooks to make them! I do find it interesting, though, that here in America we have retained the idea of cooking meatballs in tomato sauce, whether the idea is from Sicily or Naples, and meatballs are paired with spaghetti is indeed an “American classic”.

 

**********

 * A final tidbit of interesting information:  when I looked up the word “polpette” in the dictionary, which means “meatballs,” I discovered that the Italian singular “polpetta” for  the singular meatball, has several negative connotations.  “Polpetta” can refer to “poisoned bait,” possibly because the reference is to little pieces of meat that are poisoned. “Polpetta” can also be used in a figurative sense, to mean that a person is a “dud” or a “drag.”  

Kathryn Occhipinti


Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1  and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Mom’s Best Italian Meatballs

Italian Chicken Cacciatore

One-Pot Italian Chicken Cacciatore

One-Pot Italian Chicken Cacciatore

Best Kathy Twitter Pic edited for blog Italian Chicken Cacciatore 

A delicious and easy-to-make family dinner. Try it tonight!

Try One-Pot Italian Chicken Cacciatore  for YOUR Italian Dinner Tonight! 

The recipe title, “One-Pot Italian Chicken Cacciatore,” refers to a type of meat stew made in Italy, presumably when a hunter would bring home a fresh catch. Or possibly, the hunter himself would make this stew with the one pot he had on hand while out in the forest. Exactly where the title comes from is no longer known, and many delicious variations of chicken stew are called “alla cacciatore”—meaning “as a hunter would make”—in Italy today.

For our Italian chicken cacciatore recipe, a whole cut chicken is cooked in one large skillet, using olive oil and fresh summer tomatoes and peppers. Although this dish started out “back in the day” as a stew (in cooking terms, a fricassee), I’ve omitted the flour to make less of a gravy and instead a light, fresh “sauce.” By taking the chicken out of the pot after browning and then putting it back in to finish cooking, the amount of chicken fat in the dish is reduced. I like mushrooms, which I often add to the dish as well.

Hearty, crusty Italian bread makes a perfect accompaniment to Italian chicken cacciatore, although I have to admit that my family does not follow the proper Italian food “rules” when it comes to this dish. If you’ve been to Italy, you know them: the first course (il primo) is pasta, risotto, or gnocchi, and the second course (il secondo) is the meat—all by itself in a sauce or gravy. Fresh vegetables are abundant in Italy, but in Italian restaurants, they must be ordered as a side dish (contorno) during the second course.

Like good Italian-Americans, we eat our chicken with the pasta on the side and cover both in sauce. Add Parmesan cheese if you like, but only to the pasta! I hope your family enjoys this recipe as much as mine does.   —Kathryn Occhipinti


One-Pot Italian Chicken Cacciatore 

Ingredients

1 frying chicken, cut into 2 breasts, 2 thighs/legs, 2 wings
(or any chicken with breasts and thighs of similar size)
approximately 1/4 cup olive oil, and more as needed
2 cloves of garlic, crushed
3/4 cup Italian dry white wine
1 large medium onion, sliced thickly
2 bell peppers (1 green and 1 red preferred), sliced lengthwise
11 (15 oz.) can tomatoes or fresh tomatoes, coarsely chopped, in liquid
6–8 cremini (baby portabella) mushrooms, sliced lengthwise (optional)
(quickly rinsed, gently rubbed dry with a paper towel, stem trimmed)

1/2–1 cup good chicken stock, or water
2 sprigs of Italian flat-leaf parsley (chop off leafy parts and reserve; tie stems in a small bundle)

Full Method

(*Scroll to the end of this section for an abbreviated method for an even quicker weeknight dinner.)

Rinse the frying chicken inside and out, pat dry, and cut into pieces. Reserve the back for chicken soup to be made at a later date!

Sprinkle chicken lightly with salt and freshly ground black pepper.

Use a large, shallow pot, Dutch oven, or skillet to cook all ingredients over medium high heat as follows:

Pour olive oil into your pot or skillet to coat the entire bottom of the pot with a thin layer of oil, using approximately 1/4 cup of olive oil.

Add 1 of the cloves of crushed garlic and cook under low heat until it softens and adds flavor to the olive oil, but do not brown.

Remove garlic.  Raise heat to medium high.

When the oil has heated, add chicken to the pan skin side down, keeping each piece separate from the other. Let cook without moving the chicken for a few minutes. Lift up one of the chicken pieces gently to check. When the skin has browned lightly, turn chicken pieces once and cook about 5 minutes more.

Remove the chicken to a plate. Pour off any rendered chicken fat and a couple more tablespoons of olive oil so pan is coated lightly.

Add the second piece of crushed garlic, the onions, and the peppers and sauté until all vegetables have softened a bit but have not cooked.

Add the white wine and boil off about 1/2 of the wine. While the wine is boiling, use a wooden spoon to scrape off any browned bits that have stuck to the pan while the chicken was browning.

Add the chopped tomatoes with their juices, bundled fresh parsley stems and optional sliced mushrooms. Then add a few pinches of salt and a few grinds of pepper.

Add enough chicken stock or water to almost cover the chicken and vegetables.

Chicken in Marsala Wine
Browned chicken with vegetables and Marsala wine cooking on the stove top.

Cover the skillet, leaving the lid slightly ajar, and cook on medium low heat about 30–40 minutes. The liquid should be simmering but not boiling in order to give a nice consistency of the vegetables and retain their shape. Turn the chicken over a few times gently as it cooks, to ensure even cooking, and add more water as needed. (Additional cooking time will depend on how cooked the chicken was initially, of course.)

Test the chicken to make sure it is cooked through by cutting a slit into one of the breasts. When the chicken is done, the juices should run clear. Just before the chicken is cooked through, you may want to uncover to boil off any excess liquid.

Italian chicken cacciatore
Chicken Cacciatore simmering on the stove top.

This dish is not quite a chicken stew,** and the “sauce” it yields will usually be a bit thin, because we have not added flour as a thickener.

Taste the sauce, and adjust salt and pepper before serving. Remove the parsley stems.

Place the chicken pieces on a large platter or on individual plates. Garnish with fresh parsley leaves.

The “sauce” can be served over the chicken and the dish eaten accompanied by bread, like a stew. But as I’ve noted above, I have to admit that here in America, my family breaks the “pasta first course and meat second course” rule and serves this chicken dish together with pasta. I think that this dish is a great way to introduce children to how delicious fresh vegetables can be. But only put grated Parmesan cheese on your pasta—not the chicken, please!

*Abbreviated Method

With this method, the chicken can be cooked on the stove top, with a large, deep skillet, or started on the stove top and finished in the oven with an oven-safe pot.

(Note: It is not  traditional Italian to cook onions and garlic without softening them first in olive oil, but when simmered in hot, salted liquid, onions and garlic will mellow and add a sweet flavor to the sauce.)

Put 1/4 cup olive oil, crushed garlic, sliced onions, sliced peppers, tomatoes and their juices, optional sliced mushrooms, and parsley stalks into your cooking pot of choice. Sprinkle with salt.

Place the chicken, washed, patted dry, and sprinkled with salt and pepper, on top of the vegetables.

Add enough water or stock to just cover the chicken and vegetables. (Omit the white wine in the ingredients list.)

Cook on stove top over high heat to bring the liquid to a boil, then reduce heat and simmer, on the stove top or in the oven at 350° until done, about 40–60 minutes. Turn chicken and mix vegetables so all remain in liquid every 15 minutes or so while the chicken is cooking. Add more liquid as necessary. When the chicken is cut with a knife, the juices should be clear when the chicken is cooked through to the proper temperature.

Plate chicken and vegetables in their juices and serve with bread or pasta on the side, as given in the first method.

Italian Chicken Cacciatore
Chicken Cacciatore served with pasta and sauce from the pot.

**In a stew meat is cut up, sautéed, and braised, with flour as a thickener. In this recipe, we use a generous amount of healthy olive oil. If you want to decrease the amount of fat, the same methods can be followed with skinless, bone-in chicken, browned for a shorter time initially.

Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1  and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

One-Pot Italian Chicken Cacciatore

Italian Chocolate Hazelnut Tart

Italian Chocolate  Hazelnut Tart

 

Best Kathy Twitter Pic edited for blogItalian chocolate hazelnut tart: It’s  delicious for dessert!

Italian Chocolate Hazelnut Tart

This Italian chocolate hazelnut tart (crostata) blends two classic Italian ingredients that go perfectly with one another to create a delicious, sweet end to any meal. I think you will agree that a slice of this chocolate tart for dessert will add something special to any get-together or celebration.  And it is very simple to make!

A basic, pre-baked pie crust and a no-bake filling of chocolate ganache, hazelnut spread, and real hazelnuts will turn into something special when combined. The filling is candy-like, similar to the flavored chocolate fillings found in truffle candies, so even a thin slice is very rich! Also included is an easy method for homemade whipped cream.

Try a slice of our chocolate hazelnut tart topped with a dollop of freshly made whipped cream and see for yourself!
—Kathryn Occhipinti


Italian Chocolate Hazelnut Tart

Chocolate Hazelnut Crostata
A slice of Italian chocolate hazelnut tart topped with whipped cream and a raspberry. Serve with coffee and enjoy!

 

Make the tart pastry:
Chocolate Pasta Frolla
Ingredients:

1 1/2 cups all-purpose flour
¼ cup unsweetened cocoa powder (Dutch processed)
1/3 cup sugar
¼ tsp salt
1 stick (8 Tbsps) cold, unsalted butter, sliced into 1 Tb pieces
1 egg + 1 egg yolk, lightly mixed together
1 tsp vanilla
about 6–8 Tbsps of chilled water

Method to make the tart crust:

Sift together the flour, cocoa powder, sugar, and salt.

Cut in the butter with a pastry blender or a fork or rub between your thumb and the tips of your fingers to make small, flat, flakes of butter.

Mix the egg with the vanilla and then add to the dry ingredients. Add 5 Tbsp of chilled water. Mix all together with a fork. Crumbs of dough will start to form.

Add an additional 1 or 2 Tbsp of chilled water.

Bring the dough together gently with your hands, and attempt to form a disk. If a dough will not form, mix in 1 or  2 Tbsp of water and try again. Continue to do this until a dough does form. The final dough will be a little bit sticky before it all holds together.

Complete the disk and wrap in waxed paper. Refrigerate 30 minutes.

After the dough has chilled, gently roll it out on a floured board until it is large enough to fit into an 11″ tart pan. The dough will be soft. Refrigerate 15 minutes.

Take the dough out of the refrigerator. It should have firmed up a bit. Prick with a fork. Line the tart shell with aluminum foil and then fill with pie weights (dried beans make good pie weights if you want to use something from around the house).

Bake the pie crust at 350° for 8–10 minutes.

Out of the oven, remove foil and weights, and cook an additional 8–10 minutes. When done, the edges of the tart will start to pull away from the tart pan.

Let the crust cool completely on a pie rack in the tart pan while preparing the filling.

 

 Make the chocolate ganache filling and assemble the tart:
Ingredients:

1 cup whippng cream (cold)
10 oz. bittersweet chocolate (70% cocoa)
1/2 cup chocolate hazelnut spread*
1/4 tsp salt
1/2 tsp vanilla
1 cup hazelnuts, chopped**

*Nutella brand works well because it contains sugar. If using another brand, taste the mixture and add sugar as needed.

**If you buy whole hazelnuts, prepare as follows: roast whole nuts about 8–10 minutes at 350°, put into a small brown paper bag, and rub to remove as much of the brown “skin” as possible. Chop coarsely with a knife or a nut chopper/grinder device if you have one.

Method to make the filling:

Heat the whipping cream in a small saucepan until it just reaches a boil, and immediately pour over the finely chopped chocolate. (Use a heat-proof glass or CorningWare bowl for this step.)

Mix with a whisk until the chocolate has melted.

Add hazelnut spread, salt, and vanilla, and whisk again.

Whisk in the chopped hazelnuts. Keep mixing. The filling will start to thicken more and more as it cools.

Pour immediately into the cooled pie crust.

Refrigerate until the filling sets.

Take out of the refrigerator 30 minutes or so before serving to let the filling and crust soften a bit at room temperature.

Serve individual slices garnished with whipped cream and raspberries if desired.

 

Homemade whipped cream:
Ingredients:
(1 cup of whipping cream will serve about 4 people)

1 cup whipping cream (chilled)
1 Tbsp confectioner’s sugar
1 tsp vanilla

Method to make fresh whipped cream:

It is a snap to make whipped cream if all bowls/whisks/beaters and the cream is cold to start. In fact, be careful, because it is easy to overbeat and then you will end up with butter!

This whipped cream has a very light, not-too-sweet taste. More sugar and vanilla can be added as desired, or even a splash of liquor.

Chill a large bowl and the beaters in the freezer before starting.

Take the whipping cream directly from the refrigerator and pour 2 cups into your chilled bowl.

Add the confectioner’s sugar and vanilla and mix together with a fork to dissolve.

Hand mix very briskly with a whisk, or set your electric or standing mixer to medium and begin to whip the cream/sugar mixture.

Gradually increase the speed of your mixer as you continue beating the whipping cream.

Stop every couple of minutes to test the whipped cream. Near the end, as the whipping cream thickens, slow the mixer down and watch carefully.

When almost done, it will start to form a pattern of “ridges” in the bowl as you move your electric hand mixer back and forth. Lift up your beaters at this point. The whipped cream will cling to the beaters and make a soft peak that stands up when done.

—Kathryn Occhipinti 

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Best Kathy Twitter Pic edited for blogKathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1  and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Italian Chocolate Hazelnut Tart

Sliced Italian pot roast

Italian Pot Roast in Barolo Wine for Sunday Dinner

Italian Pot Roast in  Barolo Wine for Sunday Dinner

Best Kathy Twitter Pic edited for blog Italian Pot Roast in Barolo Wine

The most moist and flavorful pot roast is Italian—and easy to make! Try it for a special Sunday dinner.

Try Italian Pot Roast in Barolo Wine for YOUR Sunday Dinner! 

“Do Italians really make pot roast?” I am happy to share not only that Italians do make pot roast, but also that Italian-style pot roast is the most moist and flavorful pot roast I’ve ever tasted!

When I lived in San Francisco, I discovered the wonderful way that Northern Italians from the Lombardy region have with pot roast. They braise their pot roast slowly, under low heat for many hours, with a full-bodied northern Italian red wine called Barolo wine. With this method, the meat becomes melt-in-your-mouth soft and delicious. If you can’t find the Barolo wine that is typical of Northern Italy, Barbera wine or any hearty Italian red wine will do.

I’ve been making Italian pot roast in red wine for many years now, usually as a special treat for Sunday dinners with my family. The nice thing about the Italian red wine method is that the meat is even more flavorful if reheated; with this in mind, the dish is traditionally prepared the day before serving. Cook the meat until it is almost done, then reheat and finish in about an hour’s time for your special dinner the next day. And don’t worry—there is virtually no way to overcook pot roast with this method!

For the Italian pot roast recipe below, you will need a 3 lb. top round or rump round cut of beef. Ask your butcher to tie your meat with butcher’s twine, so the roast will stay intact as it cooks. Or, if you’d like to try to tie the meat yourself, click on the link to a master chef’s video from Le Cordon Bleu.

The recipe below also calls for “larding” the meat. This is an old method, whereby salt pork is inserted into tough cuts of meat to yield more tenderness and flavor. Nowadays, salt pork can be hard to find. And although larding is not absolutely necessary, I find that when I use a minimally processed bacon fat—no smoke, salt, or other flavorings added—this little bit of added fat does seem to help keep the roast moist during the long braising time. I have provided below a simple method for larding meat with kitchen utensils found in most homes. If you are interested in a special larding gadget and watching the larding process in real time, click on this video: Tescoma Presto Larding Needle.

Of course, you may add a vegetable side dish (contorno) to your pot roast meal. Northern Italy is the home of polenta, which would make a wonderful accompaniment. Small boiled potatoes and cut carrots are also nice to frame your roast when you present it on a serving dish.

And don’t throw away the vegetables that have been braising with the roast—those onions, carrots, and celery may have an unappealing brownish color, but they will also have developed a wonderful sweetness. Serve as a garnish to top the pot roast slices when they are plated. Ladle the finished slices with the warm pot roast juices and enjoy!  Kathryn Occhipinti


Italian Pot Roast in Barolo Wine 

Italian pot roast
Italian pot roast with potatoes and carrots

 

Ingredients
            for the Pot Roast:           

1 (3 lb.) top round of beef,  tied with butcher’s twine
6 strips natural, uncured, unsalted bacon
1 or 2 large cloves of garlic,
with the second clove sliced lengthwise into several thin slices
1/4 cup butter
1/4 cup olive oil
1 whole, dried clove
1 onion, chopped coarsely
3 carrots, sliced diagonally into thick slices
2 stalks of celery, sliced diagonally into thick slices
1 cup Barolo wine, Barbera wine, or any full-bodied Italian red wine
1/4 cup tomato paste

Ingredients
     for the Vegetable Garnish

1 lb. of small red or yellow potatoes
1 lb. of carrots, cut into serving pieces
Fresh parsley

 

Method

Prepare the meat and vegetables:

Prepare your top round or rump round meat by rinsing, patting dry, and then tying with butcher’s twine, if the butcher has not already done this for you.

Pot roast Italian style
Top round cut tied with butcher’s twine

Lard the meat by making holes lengthwise through the roast and then pushing a strip of fat from the bacon through each hole. One of my steel barbecue skewers cuts through the meat nicely and makes a hole about the right size. I use my fingers and, if necessary, my knife sharpener or the dowel of a wooden spoon to push the fat through. A special larding device, of course, does the job easily and quickly (see above for the link).

Rub the meat all over with the garlic. If you like, make additional small cuts with a paring knife and insert small slices of garlic into the meat.

Pot roast larded with garlic
The top round is turned on its end and larded. Small pieces of garlic have been inserted as well.

Cut up your vegetables, so all is ready to go before you start to cook.

Pot roast with vegetables
Top round tied, larded, and surrounded by chopped vegetables ready for the pot.

 

Cook your pot roast:

Heat the butter and oil together under low heat in a deep, heavy pan. Use an oven-proof pan or pot if you have one. (Or you can transfer to a pot suitable for the oven later.)

When the butter has melted, add the pot roast and brown the meat under medium heat, turning the meat with tongs so that each side browns nicely.

After the meat has browned completely, add the clove, onions, carrots, celery, and wine, with 1 cup of water.

If you are making this dish on the stovetop, cover and cook slowly under low to medium heat, so the liquid is kept at a simmer.

 -or-

If you have an oven-proof pan, I find it easier to transfer the pan to the oven and cook at 325°. If you do not have an oven-proof pan, you can move the pot roast from the pan into a pot, but be sure to scrape the bottom of the original pan with a wooden spoon so the liquid contains all of the good-tasting browned pieces from the bottom. Then pour the liquid over the pot roast.

The pot roast should cook gently for 3 hours. During that time, every 30 minutes or so, uncover briefly, turn the pot roast gently, and baste it in its juices.

After 3 hours, add the tomato paste diluted in 1/2 cup of water. You may need to add additional water to the pot if some has evaporated and the juices become too thick.

Continue cooking and braising as above for another 2 hours.

The cooking process can be stopped at this time. The meat should be tender enough to flake easily when tested with a fork along one of the corners. If not, continue to cook for an additional hour or so.

When the meat is done cooking, it is traditional to leave the meat in the pot with the juices and cooking vegetables until the next day, then reheat an additional 30 minutes to an hour or so before serving. (Refrigerate the pot roast until ready to cook for this final hour.)

While the pot roast is reheating, prepare your favorite vegetable to go with the meal. Polenta, small potatoes, and boiled or glazed cut carrots look nice surrounding the pot roast, but any favorite vegetable is fine.

Serve your pot roast:

Sliced Italian pot roast
Italian pot roast sliced and ready to serve

When you are ready to serve, take the pot roast out of its cooking pan and place it in the center of a platter. Remove the twine and cut into slices—before or after presenting at the table.

Strain the pan juices, and reserve the vegetables to place around the pot roast. They will look brown but should still have some shape and will taste very sweet.

Drizzle some of the pan juices over the pot roast and reserve the rest to serve in a gravy boat.

Surround your pot roast with prepared vegetables of your choice for the final presentation. Serve and enjoy!

Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1  and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Italian Pot Roast in Barolo Wine