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It’s a little sad out in my garden. The tomatoes, eggplant, cucumbers and beans have spent their last energy. We’ve cleaned up the leaves and started prepping the yard for winter. As much as I mourn the loss of these fresh vegetables, fall brings later harvests of squash and the dark, green, leafy branches of rapini. Rapini thrive in colder weather, popping up in very late fall or early spring. These greens are, of course, good for you and have an interesting bitter flavour that is favoured in Italy. But don’t be afraid of the bitterness – it can be mellowed with a little blanching. Even my English/German brother-in-law has come to appreciate the flavour, when at least mixed into dishes.
Rapini are also known as rapi or broccoli di rapa in Italy, but if you are watching food shows on TV, you’ll hear them being called broccoli rabe, which may just be bad pronunciation of the actual name. The buds, which look a little like broccoli (though they’re not related), leaves and stems are all edible and feature often in Southern Italian cooking.
Served too crunchy and raw and you might find the bitterness overwhelming. Overcook them and they are mushy and stringy. But get this simple side dish recipe of sautéed rapini with garlic down pat and you can repurpose it for a variety of dishes. Chopped up smaller and fried up with potatoes, or tossed in to pasta or served over polenta, rapini are used in multiple ways.
Sautéed Rapini with Garlic
1 bunch rapini
2 tablespoons olive oil
2 large garlic cloves, sliced
pinch of dried hot pepper flakes, if desired
salt to taste
The end of summer harvest is a great time to take a look at what you can preserve for winter so you can have fresh vegetables, without preservatives, year-round. This is one of the most common questions I get via email from readers: how to preserve certain vegetables and what they can be used for. Most recently Sicilian zucchini have been gaining in popularity, particularly in urban backyards where many people from a variety of cultures, not just Italians, take on the challenge of growing the longest and largest zucchini. Check out this story from just this week from The Toronto Star – it features a 6-foot long zucchini!
These Sicilian zucchini, or cucuzza squash, need to dangle from fences or clothes lines to grow to their lengths, but the longer you grow them, the bigger the seeds get inside (and less flesh there is to eat!). They have a very light flavour, as opposed to the typical smaller, dark green zucchini you might buy at the store. The beauty of the Sicilian zucchini, other than they are always a conversation starter with neighbours and guests, is that even their leaves and shoots are edible. Check out this Tenerumi Pasta (Zucchini Shoot Pasta) recipe I posted last year. Today though, I’m featuring how to prep these monster zucchini for recipes and the freezer. Note, though, that you can use these techniques with other types of zucchini as well.
The biggest issue with dealing with these zucchini is finding a cutting board big enough! Below is our 3.5-foot zucchini getting prepped for preserving.
Of course, the easiest thing to do is to chop up this giant into thirds to make it manageable. Try to keep the thinnest part, where there is the least amount of seeds, as one section. There’s two things to be aware of when dealing with these particular zucchini, as opposed to the regular zucchini you find in the store: they have a slightly “furry” skin that needs to be removed and though they are a pure white inside, once you cut them they sweat out a brown liquid. Be sure to use or process the zucchini as soon as you cut it.
I had to drag out a sweater last weekend, much to my dismay. It’s starting to get chilly in evenings and, I admit, it feels as though we’ve been cheated out of a usual scorching summer. As a result, I’m still waiting for my garden tomatoes to ripen to a full red. The chilly air also had me craving a good hearty meal. When Aurora Importing sent me over a new product: Allessia Polenta with truffles, I saw an opportunity!
Polenta, most commonly made as a boiled cornmeal, is versatile but can take a little while to cook from scratch. As much as I like slow cooking (and there will be more about that next week!), sometimes you just want a substantial dinner on the table, fast. The Allessia Polenta with truffles looked like the perfect option: all natural ingredients, no preservatives or artificial flavours/colours and made with non-GMO corn. We have a winner! The best thing: just add water, stir for 10 minutes, add a drizzle of olive oil and some cheese (if desired). Quick and easy and the exotic taste of truffles was a fancy addition to dinner.
You’ll notice this is a white polenta rather than the usual yellow type made with yellow maize. Ground from white maize from the foot of the Maiella mountain in Guardiagrele found in the Abruzzo region of Italy, this type is popular in northern Italy. The finer grain also makes a creamy, soft polenta, whereas a courser grind would make a firmer polenta great for shaping and frying. Either way, polenta is a filling and healthy addition to a meal.
Sausage and Polenta
4 fresh pork sausages
1 whole white onion
1 jar or bottle of plum tomatoes
1/2 cup Parmiggiano Reggiano cheese (or your favourite cheese)
salt to taste
Allessia Polenta with truffles
My last trip to Italy was exactly 10 years ago now, a trip I took with my family including my grandfather who has since passed away. We’ve always travelled to Italy in August or September: August is when most Italians have their holidays and by September most of the tourists have returned home as well, leaving the beaches wide open. Hot days and cool nights, and the work of the fall harvest are all part of this time of year and I tried to capture this in memories and photos during our last trip. The photo above, of blazing red hot peppers set out to dry, was the very first photo I took on our trip. My grandfather, reminiscing with folks along our travels, can be seen in the photos as well.
If, like me, you sometimes find yourself dreaming of a trip to Italy – the small town quaintness, the abundance in the local markets, the tiny quiet streets and the history of the ageing buildings filling your mind – then you’ll enjoy these scenes from a small southern Italian town taken as part of my early photography work. They remind me that it’s time to stop my daydreaming about a trip and start my planning.
The blog has been a little slow this summer because there are some big changes for me on the way which will be revealed here probably sooner rather than later. But just because the blog postings have been slow doesn’t mean all the ingredients for a great Italian summer have been missing too. In fact, I’ve been collecting up some recipes and stories to share with you and I’m glad to be back to blogging!
Today I’m featuring one of my favourite summer foods: pitticelle di riso. Pitticelle are like “fritters” (you’ll remember I’ve featured a few on the blog already like pitticelle cucuzze and pitticelle di pane). The ingredients for this fritter aren’t so “summery” really, but I’m used to having these crispy, fried treats at family outings, fishing trips, picnics and as snacks out in the backyard since they are good hot or cold. My mother’s parents would always make these for our annual family picnics where they were treasured by everyone: a huge batch was gobbled up in no time once the Tupperware container was opened. Slow frying, making sure the rice grains stay individual and fresh ingredients are the secrets to this recipe.
I’m sorry to say, but not surprised, that I don’t have a recipe for small batch of these pitticelle. This recipe will make at least three dozen depending on the size you make. They are meant to be shared and, if you have leftovers, they are great crisped up in a toaster oven the next day too. Halving the recipe should work just fine, it’s the consistency of the batter for frying (not too loose!) that you need to watch out for.
Pitticelle di Riso
2 1/2 cups arborio rice
4 large eggs
1/2 cup finely chopped parsley
1 teaspoon granulated garlic or finely chopped garlic
1/2 cup grated Parmigiano-Reggiano cheese
3/4 cup all purpose flour
3/4 cup fine cornmeal
1 cup shredded mozzarella
salt, to taste
canola or vegetable oil for frying
Today we’re taking one of Spring’s finest ingredients – mushrooms – and pairing it with pasta (and wine!) to come up with a quick and healthy meal. Plus, a bonus dessert that replicates an old Italian bakery favourite.
Inspiration for these recipes today came in the form of a mystery box from Misura Canada on my doorstep and an offer of a contest for my readers. As you know, I love having the ability to share an opportunity for free, great food with you all. So who could refuse? Plus, Misura products showcase healthy alternatives to typical Italian pantry staples. Here’s just a few of the products Misura shared with me:
My husband broke into the Cornetti – chocolate-filled croissants that are milk and egg free – before I even had a chance to snap a pic as you can see. I grabbed a pack of pasta and the no sugar-added biscuits and got started on dinner. First up, Pasta in a Mushroom Sauce. I followed this up with jam-filled Italian biscuits! If you want to get your hands on some of these Misura products, well it’s your lucky day. Misura Canada is giving away a package of assorted goodies (see below!) valued at $100 to one lucky winner and the contest is open to residents of the Greater Toronto Area. To enter, leave a comment here on my blog and make sure that you like the Misura Canada Facebook page.
I’ll be running the giveaway until midnight on Friday, June 27th. To enter, leave a comment on my blog and remember, you have to like Misura Canada’s Facebook page to be eligible to win. So get to it and get to tasting the great two recipes below featuring Misura products.
Pasta in Mushroom Sauce (for Two)
225 grams Misura Whole Wheat Pasta
4 tablespoons olive oil
6 cloves garlic, minced
4 cups mushrooms, roughly chopped
1 cup white wine or stock
2 tablespoons butter
1/4 cup chopped parsley
4 tablespoons grated Parmigiano Reggiano cheese (plus more for sprinkling)