|
|
| |
Salt Cod Fritters (Baccalà in Pastetta) (February, 2008)
Salt cod, or baccalà, can be found in Mediterranean and Caribbean ethnic food stores, and also at the fish counter in many supermarkets (most frequently in a small wooden box). It must be soaked in cold water (either running steadily or changed four or five times) for about 24 hours to rid it of its salt. Although salt cod is most often thought of as a winter food, these fritters are good throughout the year.
Poached Salt Cod Roman Style (Baccalà in Guazzetto) (January, 2008)
Pasta alla Salsa di Pomodorini (Pasta with Cherry Tomato Sauce) (September, 2007)
Barchette di Zucchine al Tonno (Zucchini Boats Stuffed with Tuna) (August, 2007)
Cold Salad of Penne with Rucola Selvatica (Wild Arugula ) and Tomato (June, 2007)
Rucola selvatica grows wild in Central Italy. It is more pungent than the domestic variety.
The seeds for it can be obtained from http://growitalian.com and other seed suppliers.
The plant will become a wild perennial on its own. The rucola in the photo is in its second year, and is just as robust as it was the first year we planted it.
People in Italy also use it to make a pesto, substituting it for basil. Another simple and delicious way to use it is in the form of bruschetta as an antipasto:
finely chopped with garlic and a little salt, sprinkled on toast, and then drizzled with premium extra-virgin olive oil.
Orecchiette with Broccoli (May, 2007)
Orecchiette (Little Ears) Pasta with Piquant Broccoli Sauce, from Puglia, in southern Italy
Radicchio and Orange Salad (December, 2007)
In this complementary combination, the orange adds just enough sweetness to offset the slight tartness of the radicchio.
The long-leafed radicchio di Treviso is preferable because of its cold-weather tenderness, but the round variety can also be used.
Pizza alla Napoletana di Farina e Patate (Neapolitan Potato Pizza) (November, 2007)
Crocchette di Pollo allInglese (Chicken Croquettes) (October, 2007)
|
|
