Tag: Italian

Baked Shells Pasta with Ricotta and Spinach

As mentioned in the Pasta 101 article, baked pasta has an important role in Italian cuisine. For this cooking style, larger cuts of pasta are layered or stuffed with filling and baked in a pan along with a sauce. The most known examples are lasagna (sheets of egg noodles, layered with Bolognese sauce and Parmigiano), and cannelloni (pasta tubes with ricotta and spinach or meat filling, covered in béchamel and/or tomato sauce). Baked shells pasta, however, would come in at the third place 🙂

Baked pasta dishes can be made with either dried or fresh pasta. When dried pasta is used, it often needs to be partially pre-cooked by boiling it briefly in salted water. For big cuts like lasagna sheets or cannelloni, this is quite time-consuming as the pieces need to be cooked a few at a time or they tend to stick to each other. Alternatively, “oven-ready” pasta can be put directly into the oven as long as the sauce is sufficiently watery (the excess moisture will be absorbed by the pasta as it cooks). Fresh pasta never needs pre-boiling.

To ensure proper cooking, it’s often recommended to cover the baking pan tightly with tinfoil, and then remove it part way through the cooking. This is especially necessary when using oven-ready pasta.

Texture-wise, baked pasta is very different from boiled pasta. Because of the prolonged cooking times and the higher temperatures reached in the oven, the parts that are covered in sauce turn softer, and those that are exposed to the air become gummier or even crunchy. These modifications and the blending between the pasta and the sauce and filling result in a completely different pasta experience.

Unlike boiled pasta, baked pasta reheats very well – and reheating sometimes even helps develop more flavor (some Italians purposely bake their lasagna the day before!)

Baked Shells Pasta with Ricotta and Spinach

Yield: 4-6 servings

Total Time: 1 hour, 20 minutes

Prep Time: 40 minutes

Cook Time: 40 minutes

Baked Shells Pasta with Ricotta and Spinach

Ingredients

  • 250 g quality, dried conchiglioni (big shells)
  • 300 g fresh spinach (frozen spinach can also be used)
  • 500 g fresh ricotta
  • 700 g strained tomatoes
  • 50 g heavy cream
  • 100 g Parmigiano
  • 1 egg
  • 20 g unsalted butter
  • salt and pepper

Preparation

  1. Cook the spinach in a large pot, covered with a lid, at medium-high heat, without any water for 5-8 minutes.
  2. If using frozen spinach, just thaw them and heat them up.
  3. Mix ricotta, egg, Parmigiano, plus some salt and pepper.
  4. Then add the cooked spinach, chopped and squeezed, and mix.
  5. Meanwhile, boil the pasta in salty water for 2/3 of the cooking time on the box. If using fresh pasta, skip this step.
  6. Drain and let the pasta cool off on a towel, then stuff every shell with a tablespoon of filling. Lay them on the baking pan previously coated with butter.
  7. Mix the strained tomatoes with the heavy cream and some salt, then pour on the pasta. Add the butter in small chunks.
  8. Bake for 30 minutes at 350 °F (180 °C) covered in tin foil, then for another 10 uncovered. Serve with a sprinkle of Parmigiano.
https://www.disgracesonthemenu.com/2011/10/baked-shells-pasta-with-ricotta-and.html

The Boom of Limoncello

Limoncello (pronounced: lee-mon-chel-low) is a sweet, lemon-flavored liqueur made by soaking lemon peel in pure alcohol to extract its aromatic oils. Straight chilled limoncello is served after dinner as a digestive, or to accompany a dessert. When mixed with tonic water or sparkling white wine, limoncello can also make for a refreshing aperitif.

The origins of limoncello

Lemons made their first entrance into the Mediterranean region as early as 100 BCE. Around 1000 CE cultivated lemon trees were common in Italy, especially in the regions of Sicily, Calabria, Campania, Sardinia, and Liguria. Despite the availability of lemons and a proven Italian tradition in liqueur production, it took until the beginning of the 20th century for limoncello to be invented. The exact birthplace is unknown, with many of the areas renowned for its production claiming its paternity. These include:

  • The Sorrento peninsula and the island of Capri. The liqueur is officially called “Liquore di Limone Di Sorrento IGP” (though the name Limoncello is commonly used), made exclusively with Sorrento “IGP” lemons (Protected Geographical Indication).
  • The Amalfi Coast, e.g.: D’Amalfi Limoncello IGP Russo (also of Protected Geographical Indication).
  • Riviera delle Palme (western Liguria), though the liqueur generally goes under the name ‘limoncino’. ‘Arancino’ (a similar liquor made with oranges) and ‘Crema di Limoncino’ (a creamier version) are also produced.
  • Cinque Terre (eastern Liguria), and particularly Limoncino di Levanto, from the city of Levanto, part of the National Park of Cinque Terre.

The boom of limoncello

Thanks to its unique lemon flavor (intense, but not sour), and to its relatively low alcoholic content (around 30% in volume), limoncello became very popular in Italy and gradually spread to most of Europe. The highest peak of popularity was reached between 1990 and 2005 in Italy when limoncello became fashionable as the digestive of choice, a must at the end of every restaurant meal, and of every home dinner with guests. Many Italian restaurants started to offer it free of charge after coffee, even by leaving a bottle at each table for the guests to help themselves to. While generally appreciated by the diners, the trend eventually wore out and lately limoncello, although still popular, is back to being one of the many digestive liqueurs (which are rarely complimentary in restaurants).

Part of the success of limoncello is also due to its simple and reliable production process – many Italian families produce their own using a variation of the following recipe.

Homemade Limoncello

#Homemade Limoncello

Ingredients

  • 1 liter of pure alcohol (95% in volume)
  • 8 untreated (organic) lemons
  • ½ kg white sugar
  • 1 and ½ liters of drinking water.

Preparation

  1. Wash and peel the lemons.
  2. Gently scrub the lemons under running water, then carefully remove the yellow part of the peel (flavedo). The white part (albedo) has a bitter flavor and needs to be discarded. After peeling, the lemons can be squeezed and their juice frozen and later used to make drinks or in cooking.
  3. Soak the lemon peel in the alcohol
  4. Pour the alcohol in a glass jar that can be closed tightly. Add the the lemon peel and then keep in the dark for 25 days, at room temperature, shaking occasionally. The aromatic oils will gradually dissolve in the alcohol, which will turn yellow.
  5. After 25 days, prepare the syrup
  6. Prepare sugar syrup by bringing water and sugar to a boil, then let it cool off.
  7. Add the flavored alcohol to the syrup
  8. Filter the alcohol to remove the macerated peel and any undesired residue, then add it to the syrup.
  9. Pour the liqueur in a glass bottle
  10. Put the mix of syrup and flavored alcohol in a glass bottle.
  11. Store in the fridge or in the freezer
  12. As soon as chilled, the liqueur is ready for consumption, but it will keep for over 2 years in the fridge or even longer in the freezer (the high percentage of alcohol will prevent it from freezing).
https://www.disgracesonthemenu.com/2011/10/boom-of-limoncello.html
Lemons of Levanto
Lemons of Levanto

Note. When choosing the lemons, it’s extremely important to go for the highest possible quality. The best lemons are medium-large, with an elliptical shape and a thick peel. The lemons must be untreated (we are going to only need the skin!) – any pesticides or even just waxing (commonly applied to help preserve the citrus’ moisture) would end up in the finished product.

Disclaimer. In certain areas of North America, pure alcohol can only be sold to professionals who have a special license! This is the case in many American states and in all of Canada except for the province of Alberta, where it’s sold under the brand name “Everclear”.

Pasta alla Norma – A Sicilian First Course with Character

Pasta alla Norma is a staple Italian first course almost unknown in North America. The dish, native to Sicily, is especially known in southern Italy but can be found all around the country.

Alla Norma sauce (likely named after the opera Norma, by Sicilian composer Vincenzo Bellini) can be recognized from other eggplant-based sauces for the use of fried eggplant and for a finish of ‘ricotta salata’ (salted ricotta), not replaceable with fresh ricotta.

Unlike fresh ricotta (a mildly flavored dairy product resulting from the coagulation of the proteins left in the whey after the production of cheese), ricotta salata contains sea-salt and is allowed to ripen for up to 30 days, while being pressed. At the end of this process, ricotta salata reaches a firm consistency and can be shaved or grated. When added to a pasta dish, it brings a savory touch, but also some creaminess, while remaining separate from the sauce (just like regular ricotta, ricotta salata doesn’t melt).

This recipe has been adapted from La Cucina Italiana (October 1986, page 18).

Pasta alla Norma

Yield: 2 servings

Total Time: 50 minutes

Prep Time: 20 minutes

Cook Time: 30 minutes

Pasta alla Norma

Ingredients

  • 150 g dried spaghetti
  • 350 g crushed or diced tomatoes
  • 1 small eggplant, sliced
  • 25 g ricotta salata, shaved
  • 1 clove garlic, peeled and thinly diced or mashed
  • 2 cups extra-virgin olive oil
  • salt & ground black pepper
  • a few basil leaves, sliced (optional)
  • lots of paper towel!

Preparation

  1. Lay the eggplant slices on absorbent paper, sprinkle them generously with salt (fig. 1-3).
  2. Let them rest for at least 15 minutes to draw out some moisture through osmosis (fig. 4).
  3. Wash each slice under running cold water to remove the excess salt, then vigorously squeeze the slices to eliminate even more water (which has a hint of bitterness) and to collapse some of the air pockets that constitute the eggplant's spongy structure (so that less oil will be absorbed when deep fried).
  4. Dry the eggplant slices with paper towel, then dice them into uniform cubes (fig. 5).
  5. In a tall pot, pre-heat the olive oil to 150 °C; deep fry the eggplant dices (fig. 6) for about 5 minutes until golden, then drain and lay them on paper towel (fig. 7); pat them with more paper towel to soak up any excess oil.
  6. In a large non-stick pan, fry the garlic in 1 tablespoon of olive oil (fig. 8), then add the tomatoes (fig. 9) and the fried eggplant (fig. 10). Simmer for about 15 minutes, adjusting the salt.
  7. Meanwhile, boil the pasta in plenty of salted water then drain it briefly and toss it in the pan with the sauce.
  8. Serve with a generous sprinkle of shaved ricotta salata, the (optional) basil, and some black pepper.
https://www.disgracesonthemenu.com/2011/10/pasta-alla-norma.html

Ravioli: the Food of Kings and Peasants

Check out the latest episode of Thoughts on the Table, the podcast on food and food culture. Also available on iTunes and Google Play Music.

The word ‘ravioli’ (plural of ‘raviolo’) refers to all kinds of filled Italian pasta where a thin layer of dough wraps around a filling (‘ripieno’, in Italian). Ravioli are either boiled and dished out with sauce (a popular first course) or served in broth (a classic dinner option, especially during winter). The pasta layer, generally egg-based and rolled into a thin sheet, serves as more than an enclosure – it overextends around the filling and binds with the sauces or gains flavor from the broth. Common fillings may include anything from meat, to cheese, to vegetables and vary greatly among the countless regional recipes. Special types of deep-fried sweet ravioli also exist, perpetuating a tradition that goes back to the earliest written documents on filled pasta.

The recipe book “Liber de Coquina” (Naples, end of 13th century) defines “torta” as a thick pie shell used as a sealed pot and not meant to be eaten. The torta was filled with a mixture of minced meat, grains, vegetables, and spices, and placed in the bread oven(1). Large and elaborate versions of the torta – made of multiple layers and decorated with plums – were served in important banquets, whereas simpler preparations were accessible to everybody.

Inspired by the idea behind the torta, pasta makers started to incorporate similar types of fillings into their pasta shapes. The word ‘tortello’ (small torta) was used to refer to the pasta enclosure, whereas the word ‘raviolo’ (probably from late Latin rabiòlæ) was generally used to refer to just the filling. In addition to being boiled and served with sauces, the savory-filled tortelli were also fried and served with sugar and honey(1).

As a testament to its ancient origins, filled pasta changes name and often also shape, size, and fillings based on the region of Italy. Here is a list of the most popular kinds:

    • Agnolotti (Piedmont, and other northern Italian regions) are made by layering two sheets of dough and cutting out a circle (a) or a square (b), or by folding a circle or square of dough in half (creating a half-circle shape (c) or a rectangle). If the folded agnolotti are pinched, they are called “al plin” (e). Agnolotti are usually relatively large (∅ 50 mm). The traditional Piedmontese style is filled with braised beef, ham, spinach, Parmigiano and egg, and served with the gravy from the beef or with butter (with optional sage or truffle) and Parmigiano(2).
Circular pasta cutter
  • Anolini (provinces of Parma and Piacenza) are medium-sized (∅ 40 mm) and generally round (a, in the picture below) or almost half-circle shaped (d), cut with a circular pasta cutter. Usually, anolini have meat-based fillings and are served in broth or with a sauce made from beef.
  • Cappelletti (Emilia-Romagna, but especially Romagna) are slightly larger than ‘tortellini’, about 30 mm in diameter. They are obtained by placing the filling in the middle of squares of pasta dough, then by folding the dough diagonally to form a triangle, and by wrapping it around a finger until the opposing corners overlap and can be pressed together (h). The name ‘cappelletti’ means small hats in Italian, from the resemblance of the finished product to small paper hats. The filling generally includes different kinds of meat (pork, veal, prosciutto) and Parmigiano. Cappelletti are normally had in chicken broth.
  • Casoncelli (Lombardy, and particularly Val Camonica, Bergamo, and Brescia) are medium-sized (∅ 40 mm), generally in the shape of a half-circle (c), or of a candy wrapper. The fillings used in casoncelli vary substantially based on the area in which they are made, even from town to town. The ones from Bergamo are filled with veal, sausage, raisins, spices (cinnamon, nutmeg, pepper), Parmigiano, and breadcrumbs. They are generally served with melted butter (with optional ‘pancetta‘) and sage.
  • Fagottini or Sacchetti are a modern creation, their shape is obtained by closing squares of pasta dough to form small bags (i) around meat-based or vegetarian fillings.
  • Pansotti (Liguria) are quite large (∅ 50 mm) and made by cutting squares or circles of dough and folding them in half (c, f). The name means “big bellies” in Italian dialect. Traditionally, the Genoa-style pansotti are filled with ricotta, Parmigiano, endive, turnip, and garlic, and served with a sauce made with walnut, milk, and bread(2).
  • Ravioli (the whole of Italy) are usually square with a side of about 40 mm. They are made by layering one sheet of pasta dough, small lumps of filling, and another sheet of pasta dough. A common variety is filled with spinach, ricotta, and Parmigiano(2), a type of filling which is called ‘di magro’ (literally, “lean” in Italian). This name was introduced by the Catholics to indicate that the filling doesn’t contain meat and this dish is allowed to be consumed during Fridays in Lent. Another variety is the Neapolitan-style, filled with ricotta, Parmigiano, parsley, and egg, and generally served with tomato sauce and Parmigiano(2). Ravioli with meat or fish-based fillings are also popular.
  • Tortelli (all northern Italy) are commonly square and flat (b) with a side of 50 mm, but they may also be round (a), or half-circle shaped (c). In some cases, they may also look like big ‘tortellini’ (g). A famous kind of tortelli from Lombardy is ‘Tortelli con la Zucca’, filled with pumpkin, Parmigiano, bread crumbs, ground ‘amaretti’ (almond macaroons), and eggs, and usually served with butter and sage(2). Tuscan-style tortelli, instead, have a meat-base filling. Just like in Medieval times, sweet versions of tortelli also exist; nowadays, however, they tend to have more neutral fillings (e.g.: ricotta and cinnamon) and they are sometimes cooked in the oven instead of being fried in oil. A different kind of sweet tortelli is ‘Tortelli Cremaschi’ (from the city of Crema), which have a sweet filling, savory pasta dough, and savory serving sauce (butter and Parmigiano). The filling is made with ground ‘mostaccini’ (spiced hard cookies typical of Crema), ground ‘amaretti’, raisins, candied citron peel, lemon zest, egg, Parmigiano, Marsala liquor, nutmeg, and (optional) ground mint. This dish is served on special occasions and during the traditional mid-summer festival.
  • Tortellini (Emilia-Romagna, but especially Emilia and particularly the cities of Bologna and Modena) are quite small (∅ 20 mm) and have a shape similar to ‘cappelletti’ except that they are usually made starting from a circle of pasta instead of a square (g). The name is a diminutive of ‘tortelli’. The filling is usually meat-based (mortadella, prosciutto, veal, Parmigiano, egg(2)). Tortellini are commonly served with tomato sauce or in meat broth.
  • Tortelloni (northern Italy), are generally a larger version (∅ 30-40 mm) of tortellini (g) or cappelletti (h), but they may also be a larger version of the flat tortelli (b). Tortelloni may have several types of fillings, both meat-based and vegetarian. A well-known filling is mushroom-based (with porcini mushroom, ricotta, onion, Parmigiano), served with butter and sage(2).
Common shapes of Italian filled pasta

(1) “Italian Cuisine: A Cultural History” by Alberto Capatti and Massimo Montanari – Columbia University Press. ISBN: 978-0-231-12232-0
(2) “The Silver Spoon” – Phaidon Press. ISBN: 978-0-714-84531-9

More featured articles

Frittatona di Cipolle – A Hidden Italian Favorite

This is probably one of the least blogged recipes – it doesn’t look too good in pictures and no Italian would make it for their guests. But this simple dish is one of the favorite things that Italians make for themselves when nobody is watching! ‘Frittata di cipolle’ (or ‘frittatona’ when it’s big, as “Fantozzi” would say) is basically scrambled eggs with sautéed onions. Is it that simple? Yes, but it’s one of those dishes where you need to pay attention or it may not turn out as good as it can.

Frittatona di Cipolle

Yield: 1 serving 🙂

Total Time: 10 minutes

Prep Time: 5 minutes

Cook Time: 5 minutes

Frittatona di Cipolle

Ingredients

  • ½ of a small onion (or 1 shallot, if you want a more delicate flavor)
  • 2 eggs (I prefer brown eggs, the color of their yolk is more appealing to me)
  • 1 tablespoon of unsalted butter
  • salt & pepper

Preparation

  1. Slice the onion thinly and evenly.
  2. In a large non-stick pan, sauté the onion in the butter at medium-low for 10-15 minutes until golden and tender.
  3. Lightly beat the eggs in a bowl, then stir in a pinch of salt and add one teaspoon of water.
  4. Add the beaten eggs to the onions, maintaining the same heat (medium-low).
  5. Gently fold the egg mix over as it starts to firm up, incorporating the onions.
  6. Keep folding for a couple of minutes until the mix is cooked uniformly, but still slightly underdone - this is important because it will keep cooking in the plate.
  7. Enjoy with some pepper and an icy-cold beer!
https://www.disgracesonthemenu.com/2011/09/frittatona-di-cipolle.html

Saffron and Leek Risotto

Leeks (‘porri’, in Italian) have thickening properties and a more complex flavor profile than onions, thanks to the cabbage hints of their upper leaves(1). When replacing onion for leek in a risotto, the resulting dish is creamier and with more depth. Saffron is traditional in Milanese style risotto, but also a spice that goes amazingly well with leek, bringing an additional element to this first course. The preparation of any kind of risotto is very reliable, as long as a few tips (below) are kept in mind.

(1) Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. 2nd edition (2004).

Saffron and Leek Risotto

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

Saffron and Leek Risotto

Ingredients

  • 2/3 cup of risotto rice (Carnaroli or Arborio)
  • 2 leek stalks, washed and sliced
  • 1 ½ tablespoons of butter
  • ½ glass of white wine, at room temperature
  • 3 cups of flavorful vegetable broth
  • ½ of a pouch of Italian saffron
  • ¼ cup of Parmigiano, grated
  • Black pepper, freshly ground
  • Salt

Preparation

  1. Bring the stock to a gentle boil.
  2. In a second, larger, pot melt 1 tablespoon of butter (fig. 1).
  3. Add the leek to the butter (fig. 2) and roast it at medium heat until tender.
  4. Add the rice and toast it with the leek for 2-3 minutes (fig. 3).
  5. Add the wine and let it evaporate while stirring constantly. Reset the clock - the rice cooking time will be between 15 minutes (for Arborio) and 18 minutes (for Carnaroli).
  6. Add the vegetable broth, one ladle at a time, while stirring frequently (fig. 4). Ensure that both the risotto and the broth are kept simmering.
  7. When the rice is almost ready, dissolve the saffron in one ladle of broth and then add it to the pot. By the time the rice will be ready, the risotto will need to be quite soft, but without any excess liquid left in the pot.
  8. When the time is up, take the pot off the heat.
  9. Stir in ½ of the grated Parmigiano and the remaining ½ tablespoon of butter, adjust the salt if necessary.
  10. Let the risotto rest for 1 minute.
  11. Serve sprinkled with the rest of the Parmigiano and some ground black pepper.
https://www.disgracesonthemenu.com/2011/09/saffron-and-leek-risotto.html

Pesto, Potatoes and Green Beans Pasta

This recipe describes a common variation of the classic pesto pasta. In Liguria, pesto pasta is often had along with potatoes and green beans, a hearty version sometimes called ‘enriched’ pesto.

Please see the Making Pesto in a Blender article for tips on how to make the pesto base simply and quickly.

Pesto, Potatoes and Green Beans Pasta

Yield: 4 servings

Total Time: 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Pesto, Potatoes and Green Beans Pasta

Ingredients

  • 1 russet potato (about 250 g in weight)
  • 150 g of green beans
  • 250 g of pasta (trofie is the most traditional, linguine or spaghetti are also common).

Preparation

  1. Dice the potato and cut the green beans in bite-size chunks (fig. 4).
  2. Drop the green beans in a large pot of salted boiling water, cook for 10 minutes (fig. 5a).
  3. Dried pasta generally takes the same cooking time as the diced potatoes (about 10 minutes). If using dried pasta, add it along with the potato (fig. 5b) and cook for the time indicated on the box. If using fresh pasta, start by adding the potatoes, boil for 7-8 minutes, then add the pasta and cook for another 2 or 3.
  4. Put a good tablespoon of pesto in each plate and dilute it with some of the pasta cooking water (fig. 5c).
  5. When the pasta and vegetables is ready, quickly drain it, pour it on top of the pesto (fig. 5d) and stir gently. Serve immediately.
https://www.disgracesonthemenu.com/2011/08/pesto-potatoes-and-green-beans-pasta.html

 

Panino, the Italian Sandwich

Check out the latest episode of Thoughts on the Table, the podcast on food and food culture. Also available on iTunes and Google Play Music.

In Italy, just like in all Europe and North America, a ‘panino’ (Italian for sandwich) is a popular lunch option, and in some cases also a quick dinner alternative. Italian bars often press-grill their sandwiches to enhance the flavors, turn the bread more fragrant and crunchy, and melt any cheese. However, at home, or when bakery-fresh bread is available, the Italians enjoy non-grilled sandwiches just the same.

This article describes both styles of Italian sandwich: the world-famous grilled sandwich (known as Panini) and the less known un-grilled version.

Going back to the word “panini”, in Italian it refers to all sandwiches – and it’s plural. «One sandwich» translates as ‘un panino’ (from ‘pane’, bread). «Two sandwiches» translates as ‘due panini’ and shouldn’t be re-pluralized as Paninis – it causes native Italians to cringe!

A “Panini” press

Grilled panini are prepared in a “Panini” press (called ‘piastra’, literally: plate). In Italy, they generally feature established combinations of fillings, though these combinations don’t have universally assigned names. Common types of bread used are: ciabatta, francesino (a small French-style roll), and in some cases focaccia. Classic fillings combinations are:

  • mozzarella, tomato (plus arugula and/or prosciutto cotto or crudo);
  • prosciutto cotto or crudo, fontina, salsa rosa (“pink sauce”, made of mayonnaise, ketchup and whiskey);
  • prosciutto cotto or crudo, brie (plus lettuce and/or tomato);
  • prosciutto cotto, brie, olive tapenade;
  • prosciutto crudo or bresaola, goat cheese or stracchino (plus lettuce and/or tomato);
  • speck (smoked cured prosciutto from Tyrol), brie, salsa rosa;
  • speck, goat cheese, arugula;
  • grilled vegetables and cheese (see below for a recipe).

When Italian panini are offered outside of Italy, they tend to differ quite substantially. The biggest no-no’s are the use of:

  • More than one kind of meat (although it may happen in some cases, this is very unlikely in Italy);
  • Large amounts of meat (in Italy, more than a few slices would be considered overpowering);
  • Too many ingredients (in Italy, it’s never more than 3 or 4 in total);
  • Any kind of dressing (oil and vinegar are for salads, not for sandwiches!);
  • Honey-mustard, barbecue sauce, spicy mayo (since they don’t exist in Italy).

For un-grilled Italian sandwiches, bread rolls that are light and crunchy are generally used (for instance the michetta, known in some parts of Italy as ‘rosetta’ or ‘tartaruga’). As far as fillings go, they generally include one feature ingredient, for instance:

  • prosciutto ‘crudo’ (raw, cured pork);
  • prosciutto ‘cotto’ (Italian ham);
  • coppa, also known as capicollo (also cured pork);
  • salame (cured sausage);
  • Italian bologna (not to be confused with Baloney!) and other kinds of mortadella;
  • pancetta (Italian bacon);
  • bresaola (cured beef);
  • porchetta.

Sometimes, fresh greens and/or cheese may be added to complement the flavor. For instance, prosciutto crudo may be had with ‘stracchino‘ and arugula; prosciutto cotto with fontina. Other classic options include cold frittata (e.g.: with herbs or roasted zucchini), or cold breaded veal cutlet.

~~~~~

Now, onto the recipe for the grilled panino in the picture above – a slight variation on the grilled vegetables and cheese theme, thanks to the addition of spicy roasted onions.

Ingredients for 2 panini
– One small onion (sliced)
– 2 bell peppers, red or yellow (seeded and each cut in 4 wedges)
– 2 zucchini (sliced)
– 100 g provolone, scamorza or fontina (sliced)
– one handful of fresh arugula (washed and dried)
– 1 tablespoon of olive oil
– salt and cayenne pepper

Preparation
– In a non-stick pan, roast the onion in olive oil at medium heat for 5 minutes, then lower the temperature and cook for an additional 15 minutes, stirring occasionally. Season with salt and cayenne pepper.
– Using a sandwich press, grill the bell peppers (lightly sprinkled with salt) for 20-30 minutes at medium heat.
– When the peppers are ready, put them aside and peel off the skin (it should come off easily – if it doesn’t, let the peppers rest for 10 minutes in a sealed zip-lock while they are still warm).
– Grill the zucchini (also sprinkled with salt) for 10-15 minutes at medium heat.
– When the zucchini are ready, put them aside and roughly wipe the grill clean, while keeping it turned on.
– Assemble the sandwich by layering the cheese, the grilled vegetables, and the roasted onions.
– Warm up the sandwiches in the press until the cheese melts. Then add the fresh arugula and serve.

More featured articles

Seven Links

A few days ago I had the honor of being nominated by Nami (@ Just One Cookbook) for the Seven Links Challenge. It consists of selecting seven of my existing posts based on as many given criteria and explaining the reasons behind the choices. So, here I go!

1. The most beautiful post

 

As my most “beautiful” post, I have chosen Risotto with Porcini Mushrooms. This is mostly because I like the picture, a lucky single shot taken on a trip to Italy. After this became my first recipe on Quatro Fromaggio, I continued posting more recipes and realized how hard food photography really is!

2. The most popular post

formaggi

According to Google Analytics, the Formaggio Cheese post is the one that reached my highest number of views so far. Several people find this article while searching for a particular type of Italian cheese. Hopefully, it answers their questions!

3. The most controversial post

pasta

Pretty much every single article on Quatro Fromaggio has some level of controversy. The whole premise of this blog is to compare authentic Italian food to its many aberrations, and my role can’t be too accommodating towards the “offenders” 🙂 In the Pasta 101 article, however, the controversy is in the reference to the Atkins debate.

4. The most helpful post

pasta-names

home-made lightbox
My home-made lightbox

Pasta Names Explained has been called out as the most informative by commenters. This makes me really happy because of the effort that went into the preparation. The collection of the various pictures was the challenge. Since I didn’t want to buy all the different types of pasta at once, I came up with a system based on a home-made lightbox that I could carry with me and use to take pictures in almost identical conditions over time.

5. The post that was surprisingly successful

pizzoccheri

I didn’t think that Google would rank Pizzoccheri della Valtellina as high as it does. In fact, most people come across this page through the search engines. Pizzoccheri is a relatively unknown dish outside of Italy – most readers are probably Italians.

6. The post that did not get the attention it deserved

Possibly because I posted it when not many people knew about this blog, but Eating Vegetarian didn’t do as well as I hoped. My fiancée is a vegetarian (and the artist who painted the above picture), and I firmly believe in yummy vegetarian food where nobody would lament the lack of meat. Italian food often qualifies as such.

7. The post I am most proud of

The research work behind Rice Demystified was one of the most productive and satisfying for me. I quickly answered my own questions and I started producing the illustrations, starting from my own scans of real rice grains. I really enjoyed that 🙂

~~~~~

And now to the part where I nominate 5 bloggers and pass the Seven Links Challenge on to them. I have chosen some that I have been following for quite some time, and that have been a great source of motivation and inspiration for me: