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).
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).
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.
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.
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).
Categories: Italian Recipes
Have you ever eaten in an Italian restaurant in the US? 99% of the time you ate everything but Italian. What about Italian Food Books? The situation is not much better.
This is not really a recipe, but a suggestion about pizza. In the US pizza is made using the so called “Marinara Sauce”.
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