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Archive for the ‘Made in Italy’ Category

In a casserole put some olive oil (regular, not extra virgin). Fire your stove to a medium-low setting. Add some finely grated onion (I prefer the white variety). Once the onion becomes transparent (this is called “soffritto”) add a can of tomato sauce (I use the Hunt brand). Add also 1/2 can of sweet peas (drain them before use). Cover and cook, stirring often, for about 15-20 minutes. At the end, adjust salt.

In a stockpot add water (at least 1 quart per person) and fire the stove at the maximum power. When water boils add some salt (I use Kosher salt). Then add about 3.5 oz per person of Arborio Rice (please don’t use an inferior quality). Cook it until done (usually 16-18 minutes). Drain it and add the sauce previously prepared. Serve it immediately.

Rice and Peas

Bruschetta (the photo shows the variation with Tomato)

Tomato Bruschetta (Bruschetta al Pomodoro). It’ s a variant of the more traditional Bruschetta. Here you can find the correct pronunciation for Bruschetta.

Bruschetta

Some recipes based on Rice. In Italy we have a long history of growing and using Rice for food. We are not as fond of Rice as Chinese people, but we developed many tasty recipes. The most elaborated are called Risotto (plural is Risotti).

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My original post for a photo-book of Italian recipes got too long, so I decided to redo it organizing my recipes in several posts. I am doing this task right now, so please refer also to the old post.
Italy is well know for pasta and pizza. We have many different kind of pasta. Since my family is in part from Tuscany and in part from Emilia Romagna, my cooking style is greatly influenced by my heritage. I don’t like steaks in general, and for this reason I do my best with other stuff such as: pasta, pizza, chicken and fish (with or without shells).

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Pasta is one of the most, if not the most, used ingredients in Italian cooking, which is part of the Mediterranean diet. Now I am giving a few tips or advice in order to cook and use properly pasta.

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Take some slices (about 3/4 of an inch thick) of Italian bread (the one with a crunchy crust); I suggest 2 slices per person. Cut in half a clove of garlic and rub the bread with the flat surface of one half garlic’s clove (rub both sides of the bread). Toast it in a barbeque or a grille; it should be lightly burned on both sides. Add some olive oil (extra virgin or regular, your choice) and serve it still warm.

Bruschetta

A variant. Cut a tomato in very small cubes. Put the tomatoes in a bowl and add a real Italian dressing (the one you can find at a store is everything but Italian). To dress a salad (or a sort of tomato salad as in this case), add salt, vinegar and olive oil (I prefer regular olive oil, not extra virgin, in this case); you can add, if you want, some chopped basil and a bit of chopped garlic. Mix well with a spoon. When the toasted bread is ready add this tomato salad on top of each slice of bread and serve immediately. That’s it! The name for this variant is “Bruschetta al pomodoro” which means Bruschetta with tomato.

In the US Bruschetta is almost always mispronounced. Here the correct way, with an audio file, for the correct pronunciation of Bruschetta.

Many of my friends have asked me to publish a few of my tasty recipes and in order to do so I decided to use my blog. Please note that these are real Italian food recipes and don’t follow the usual format used for recipes.

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Finally I have decided to go a step further. Now I am accepting applications for students of Italian. I will teach them Italian (did I write that I am Italian mother tongue?) I come from the only part of Italy where Italian is spoken properly (Tuscany) and I have a deep knowledge of the Italian grammar as well of course the perfect pronunciation of words. I heard a few “Teachers of Italian” and I was horrified; they have probably learned Italian on CD’s!!

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Barbara DeMaio Caprilli, Master Voice Teacher and Internationally Acclaimed Opera Singer, is proud to announce the opening of her new private voice studio. She will teach you how to sing like a pro, selecting the repertoire right for your voice and age. She is the Director of the American Singers’ Opera Project of North Carolina and the Head of the Voice Department at Salem College. She resides in Winston Salem, which is a crucial location that serves areas such as Winston Salem, Greensboro, High Point, Kernersville and the rest of the Piedmont Triad area.

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It’s a well known fact that airlines have crazy fares; they change prices by the minute. Lately, with this “cost of gasoline” frenzy, every excuse is good to hit Customers with stupid surcharges, such as the checked luggage. Yesterday I found out something even crazier.

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