My.lifeitaly.com

"BALENA" PASTA D'ACCIUGHE

natalia — Wed, 13 May 2009 08:28:59 -0400

by: natalia

Description: "Pasta D'Acciughe" - Anchovy Paste

Bright yellow package

suz123nj — Tue, 12 May 2009 16:52:07 -0400

by: suz123nj

Description: �Spaghetti�, �Penne Classiche�, �Spaghettini� and �Maccheroni di Toscana� is made by slowly kneading the best durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a low temperature (33-36�C) for about 50 hours (depending on the weather). The result is a tasty and porous pasta which allows the sauces to be absorbed well.

Pizzelle courtesy of Giacomo

JoeItalia7 — Fri, 12 Dec 2008 17:17:20 -0500

by: JoeItalia7

Description: Preheat pizzelle iron as directed by the manufacturer. (This is often as simple as plugging it in and letting it heat for 15 to 20 minutes.) In an electric mixer, beat the eggs and sugar. Add extract and melted butter. On low speed, gradually add flour and baking powder to make a sticky dough. Drop dough from a teaspoon onto the hot iron. If the iron you are using allows you to bake 2 pizzelles at once, drop a teaspoonful into the center of each pattern outline. Close the cover of pizzelle iron and bake for 30 to 45 seconds, or until nicely browned. Using two forks, remove the hot wafer from the iron and place the pizzelle flat on a parchment-lined cookie sheet. Be sure to lay the hot pizzelles in a single layer on the cookie sheet. When they are completely cool, you can stack them. Dust with confectioner's sugar. Makes about 30 pizzelles. Variations: Chocolate: add 1/2 cup cocoa to the dough along with the flour. Lemon: substitute 2 teaspoons lemon extract for the vanilla. Add 2 tablespoons lemon zest (grated rind from 2 large lemons). Almond: Replace vanilla with

Natural spring water (Fonti di Fiuggi)

Fond of Italian Food — Fri, 31 Oct 2008 13:46:43 -0400

by: Fond of Italian Food

Description: Fiuggi natural spring water, 1 litre bottles. Fonti di Fiuggi. Imported from Italy - A favorite of Michaelangelo and Pope Bonifacio VIII. generates functioning of the kidney, eliminates uric acid and eliminates metabolic waste - An Italian icon. http://doma-italian-market.com/index.php?main_page=index&cPath=18&zenid=752611c8e13135b4d468ad075ade7cd2

Caponata di Melanzane (Sicilian eggplant appetizer)

Fond of Italian Food — Tue, 28 Oct 2008 16:17:43 -0400

by: Fond of Italian Food

Description: Caponata di Melanzane (Sicilian eggplant appetizer). Found at www.DOMA-Italian-Market.com A traditional Sicilian specialty. Sicilian sweet and sour taste with the fresh taste of the eggplant. Great on its own, on pasta, as a bruschetta, used as an accompaniment to lamb or fish, or on top of polenta. Ingredients: Eggplant (minimum 40%), tomatoes, celery, onions, sunflower oil, sugar, olives, wine vinegar, olive oil, and salt. Packed by: Elli Contorno, Palermo Italy. Taste the tradition.

Crostata di Ricotta

jacqueline — Thu, 05 Jun 2008 11:32:11 -0400

by: jacqueline

Description: 1. With the flour, butter, 1 egg and 2 yolks prepare a dough with a dash of salt and the zest of 1\2 a lemon. Let it rest for a while. 2. In a tureen prepare a mixture with the ricotta (drained),with 'dry passata wine,' sugar,egg yolks, whole egg, the lemon and orange zest, a dash of cinnamon and a cup of rhum. 3. Roll out the dough into a deep round buttered dish leaving a bit of a medium border around the edges and a bit for the top striped crust and pour in your filling. 4. Brush the top crust strips with egg wash and cook on medium heat 180�C until the crust is a light brown.

Sardine Pasta Condiment

ditalia — Tue, 27 May 2008 14:16:59 -0400

by: ditalia

Description: Due to its status as a crossroads to the Mediterranean, the Island of Sicily has developed a complex cuisine that blends the flavors and influences of successive colonizers with the traditions and indigenous products of Italy. Simple ingredients like tomatoes, sardines, eggplant, almonds, peppers, and wild indigenous vegetables are combined to create bold flavors in distinct recipes that have been handed down for generations. What may seem to be an unusual combination of ingredients-tomatoes, sardines, raisins, pine nuts, and hot peppers-is quite usual in Sicily. The pine nuts and raisins are a result of the Moorish conquest. Salty-sweet, pungent, and fragrant with the island's indigenous wild fennel, this condiment is used to make the classic Pasta con Sarde. Ready-to-use in your kitchen, simply toss with pasta. To be strictly authentic use bucatini pasta and never add cheese. Top the finished dish with toasted breadcrumbs instead for a crunchy texture.

Calabrian Wild Chicories in Oil

ditalia — Tue, 27 May 2008 14:15:04 -0400

by: ditalia

Description: A small, artisanal company located in "the boot" in Calabria, Bottega di Calabria creates intriguing flavor combinations using the famous red-hot peperoncino of the region. At Ditalia, we enjoy coming up with new ways to use these products and we know you will too. This jarred wild Calabrian chicory is pleasantly pungent, filled with health-promoting antioxidants, and a true gift for those who revel in bitter greens. Warm them and serve as antipasti with cured meat and cheese, pair them up with a grilled steak and a glass of red wine, or stir them into a bean soup.

Garlic and Mint Pate

ditalia — Tue, 27 May 2008 14:11:20 -0400

by: ditalia

Description: The centuries-old Agresta farm is situated in the heart of Salento, a gorgeous and remote section of Italy between the Ionic and Adriatic coasts. With its fertile soil and abundance of sunshine, the location provides ideal growing conditions for a variety of vegetables. Greek and Arabic culinary and cultural influences have left a legacy of interesting recipes. Agresta products are created from traditional Salentinian recipes using fresh-picked vegetables from the farm, to preserve the forgotten flavors of a rich culture. A dippable, spreadable p�t� made of earthy, flavorful artichokes dressed up with mint, garlic, extra-virgin olive oil, and spices. Perfect for panini, on crackers, or spread on toasted bread. We like to keep a jar in our pantry for unexpected guests.

Extra Virgin Olive Oil

ditalia — Tue, 27 May 2008 14:08:43 -0400

by: ditalia

Description: On the northern coast of Sicily, near his hometown of Alcamo, Nunzio Bastone lives out his childhood dream of making fine olive oil�a passion he inherited from his mother, who once ran a small olive mill. He harvests from his small grove quite early while the olives are still very green and full of flavor, carefully selecting them by type and according to weather conditions before crushing and expertly blending them. Harvesting early (in October and early November) makes for a much lower yield, but the more intense flavor is something Nunzio is justifiably proud of. You can almost taste the warm spicy Sicilian air in this oil. It is round and full with aromas of fresh grass, green tomato, and bitter almond. You'll want to drizzle it over salads, grilled vegetables, finished pasta dishes, and summer vegetable soups. Aulente means fresh, fragrant, and aromatic. This verse by the ancient poet Cielo, who also hails from Alcamo, describes a rose, but it may as well be describing Nunzio's olive oil: Rosa fresca aulentissima ch' apari inver' la state. Like the poet Cielo, the verse, and Nunzio himself, this olive oil carries within it a little bit of the lovely land of Sicily. Olives: 50% Cerasuola, 25% Nocellara del Belice, 25% Biancolilla.

Extra Virgin Olive Oil

ditalia — Tue, 27 May 2008 14:05:14 -0400

by: ditalia

Description: Andrea Bocelli was the perfect soundtrack for approaching this 75-acre farm in Basilicata, an olive oil producing region that goes back to antiquity. One can almost feel the spirits of the ancients among the flower-filled green-carpeted mountains and gnarled olive trees overlooking the Basento River. Sylvia Cavalli produces Cavalli olive oil sustainably from trees that are each grafted with three olive varieties- Frantoio, Coratina, and Leccino. The trees are organically cultivated and sustainable practices, like nitrogen fixing with lima bean plantings, are followed. Irrigation is efficient and the entire facility is run on solar power. The farm even produces enough energy to sell to nearby towns! The olives are harvested manually and cold-pressed immediately in a state-of-the-art centrifuge. The oil is left unfiltered and stored in steel containers to preserve its quality. The flavor is pure, fruity, and soft with a bit of earthy grass and the liveliness of green tomatoes. Enjoy this fresh, mild oil on pasta and drizzled over grilled vegetables.

San Marzano Italian Chopped Tomato

Fond of Italian Food — Sat, 12 Apr 2008 19:44:30 -0400

by: Fond of Italian Food

Description: La Valle San Marzano Italian Chopped Tomato - www.DOMA-Italian-Market.com Imported from Italy - D.O.P. 108 oz. (6 lb. 12 oz.) NO allergen ingredients. The famous San Marzano tomatoes are grown in the nutritional ashes of Mount Vesuvius (Agro Sarnese Nocerino region of Italy), which are sun ripened, providing the San Marzano tomato with its rich, flavorful, nutritional burst of taste. (Pomodoro San Marzano dell'agro Sarnese Nocerinio) San Marzano tomatoes are certified D.O.P. (Protected Designation of Origin). The D.O.P. Seal Certifies not only that a tomato product is made from authentic San Marzano tomatoes but also that the product is produced with the proper method to ensure superior quality.

Contorno Condimento Pasta Con Sarde

Fond of Italian Food — Sat, 12 Apr 2008 19:31:29 -0400

by: Fond of Italian Food

Description: Contorno Condimento Pasta Con Sarde - www.DOMA-Italian-Market.com Sardine sauce for pasta, a Saint Joseph's (San Giuseppe) day and Passover favorite. - Complete seasoning for macaroni with sardines - Imported from Palermo Italy - 14 3/4 oz. 0% trans fat.

Coppa Biologica ( Organic Coppa )

paolo — Fri, 04 Apr 2008 15:44:36 -0400

by: paolo

Description: Organic Coppa from Applecagate Farm

Salted anchovies

Fond of Italian Food — Fri, 22 Feb 2008 20:13:39 -0500

by: Fond of Italian Food

Description: Agostina Recca salted anchovies. Canned in the fishing center of Sciacca, Sicily, Italy, Imported from Italy. Net wt., 2 lb., 3 oz., drained wt., 1 lb., 3 oz. http://doma-italian-market.com/index.php?main_page=index&cPath=11&zenid=1eacbad2ac6bd8a4f1bc53e0879598ff

Crescia Italian Easter Cheese Bread

Fond of Italian Food — Sun, 10 Feb 2008 11:18:19 -0500

by: Fond of Italian Food

Description: For Instructions go to: http://doma-italian-market.com/index.php?main_page=page&id=1&chapter=0&zenid=c5c351e03bea953a3da0b647c3b619ee

Amaretti Biscuit Cookies (Amarettini Di Saronno)

Fond of Italian Food — Wed, 06 Feb 2008 19:41:31 -0500

by: Fond of Italian Food

Description: Lazzoroni - Amaretti Biscuit Cookies(Amarettini Di Saronno): Decorative tin. According to the Amaretti di Saronno legend, almost three centuries ago, the Cardinal of Milan unexpectedly visited the town of Saronno in Italy. To honor him, two young lovers, Giuseppe and Osolina, quickly baked up a mixture of sugar, apricot kernels and egg whites, creating crisp, airy cookies with an unusual bittersweet flavor which they wrapped in pairs with Italian writing and insignias, praising its originality to symbolize their love. The Cardinal was delighted and blessed the young couple, who married and lived happily ever after. Since 1718 this ancient and secret recipe has been preserved by the Lazzaroni family. The taste is legendary and strangely addictive, and taste like the holidays, spicy and lusciously laden with a tiny tang of almonds with a crispy sugary goodness. The flavor is true old world taste that has been a privilege to the Italians for years and goes great with espresso, latte, cappuccino, tea, wine or for baking with. Perfect anytime or for the holidays, Imported from Saronno Italy.

Extra Virgin Olive Oil

Fond of Italian Food — Wed, 06 Feb 2008 19:33:06 -0500

by: Fond of Italian Food

Description: La Valle Extra Virgin Olive Oil - 100 percent pure, Imported from the La Valle Company from Salerno Italy, region of Campania. Smooth taste, fruitiful flavor. Great for dipping, sprinkling over bread, cooking.

Black Pasta (Squid Ink Pasta) - Tagliatelle al nero di seppia

Fond of Italian Food — Wed, 30 Jan 2008 19:28:07 -0500

by: Fond of Italian Food

Description: Black Pasta (Squid Ink Pasta) - Tagliatelle al nero di seppia - Italy Brand american. All Natural - Duram wheat semolina pasta with squid ink. An authentic Italian favorite. Imported from Italy - 500 g (17.6 oz.) Hard to find item. Product No. PA-92015

Soppressata

Rhynda — Thu, 18 Oct 2007 23:22:49 -0400

by: Rhynda

Description: This is an awesome domestic salame! We just started selling this in our store. Very coarse cut pork with marbled fat throughout.

non-alcoholic before dinner soft drink

Lauretta83 — Tue, 16 Oct 2007 09:29:32 -0400

by: Lauretta83

Description: One of the classic Italian amari, crodino is a before dinner, non-alcoholic drink that can be enjoyed by all. It's fizzy, orangey and has a nice bite to it. Simply put, it's like drinking the barely sweetened peel of an orange. I like to think that it helps cleanse the system before stuffing it with starch, meats, sauteed veggies and cheese. Sugar lovers beware: this is not your generic, dollar-store brand orange soda. Why reach for sugary sodas when you can chug a cordino? Best served in a glass bicchere, over ice and a slice of orange.

Steak with parsley sauce

paolo — Mon, 08 Oct 2007 22:05:56 -0400

by: paolo

Description: Steak with parsley sauce You don't feel like lighting a fire to charbroil steaks because it is hot, and then there is all the mess to clean up afterwards? Heat a non-stick frying pan, and when hot place the meat in the pan on a high flame so that the "juice" is sealed in. Cook a couple of minutes on each side, overcooking gets your meat leathery and suitable mainly for shoe "uppers". Place cooked meat in serving dish with any juice that may have come out. Add salt and (if you like) pepper, cover with lots of chopped parsley and then dress with olive oil. This meat is good cold or tepid.

Pork chops with olives

paolo — Mon, 08 Oct 2007 22:03:56 -0400

by: paolo

Description: Pork chops with olives In a non-stick frying pan put a bit of olive oil, and a couple of cloves of garlic, whole not minced. (That way at the end of the cooking, the garlic has given flavor to the dish, but can still be fished out for those who do not like it.) Then place the chops (or boneless pork steaks) and cook over a high flame so that juices remain sealed. As soon as the meat has taken on some color, add tomatoes and olives. The tomatoes can be canned whole tomatoes, or else fresh cherry tomatoes or other well ripened tomatoes. The olives should be black olives which have been pitted. Add salt and pepper and then cook at low flame for about 15 - 20 minutes or as long as needed to make the sauce dense.

Roasted peppers

paolo — Mon, 08 Oct 2007 22:02:08 -0400

by: paolo

Description: The first part of this recipe can get your kitchen a bit messed up, but not more than so. Start with the bell peppers (peperoni). Select some large peppers of fairly regular shape, that are "meaty" - that is more than just the skin and seeds. If you can get different colors the end result is more fun. Wash the peppers and place them in a non-stick oven pan (if you don't have, just use a regular pan and then soak it after the peppers are cooked to clean). Place in oven directly under the grill flame which is on full blast. Let the outside skin of the peppers get burnt, then turn them to get the rest of the sides burned. Once this is complete, remove them from the oven, and under running cold water remove the outer skins which peel away very easily. Obviously you also throw out all the seeds and stalks etc. You end up with "fillets" of pepper that you place in a bowl in layers, with salt and olive oil. If you like a bit of zest, place a few uncooked cloves of garlic between some of the layers for flavor. This could be used as one of the components of your antipasto.

Veal Piccata or veal with lemon juice

paolo — Mon, 08 Oct 2007 21:59:18 -0400

by: paolo

Description: Veal Piccata or veal with lemon juice This is another good recipe for warmish weather. Get thin slices of veal, pass them in flour. In a (you guessed it) non-stick frying pan, put some margarine and melt on medium flame. Then add the veal and allow to nearly brown on one side before turning over. Then have the other side cook well. At the end, add freshly squeezed lemon juice. Raise flame so that the lemon draws. Serve the veal with the sauce, and if you have a bit of time to lose, dust with some finely chopped parsely.

Saltimbocca alla Romana: veal roman style

paolo — Mon, 08 Oct 2007 21:56:51 -0400

by: paolo

Description: Take some thinly sliced pieces of veal. If the veal is slightly fatty, the dish comes better but of course it may be a bit less healthy. (Once in a while doesn't matter if you exaggerate, particularly if you take a long walk to counter the effects.) Lay each slice flat, and on each place a thin slice of prosciutto (the ideal is cured prosciutto, but you can also try cooked ham if worse comes to worse) and some leaves of fresh sage. Fold the slice of veal over and close with a toothpick to keep it all together. Roll the veal so prepared in some white flour. In a non-stick frying pan, place a good bit of margarine and some fresh sage leaves. Heat the margarine and then place the veal rolls gently in the pan. Cook over a medium flame until brown and then turn over to brown the other side. Add salt at the end. This is best with a nice fresh salad, and followed by a long walk.

Rice with mushrooms

paolo — Mon, 08 Oct 2007 21:53:06 -0400

by: paolo

Description: The basic preparation for this dish is the same is for other rice dishes, so you might want to invent some of your own. In a deep pan, place a bit of buuter or olive oil and onion cut up in small pieces. Cook over medium flame until the onion becomes transparent (not brown) and then add mushrooms cut in pieces. Cook for some minutes so that the mushrooms are flavored. Salt and (if you like) pepper. Then add the rice. A very rough measure is three fistfuls of rice per portion. Cook the rice, stirring with the onions and mushrooms for about 5 minutes. Then add just enough hot broth the cover the rice which should continue to cook slowly. The broth is easily made with cubes (I suggest chicken or vegetable instead of beef). Continue to add a bit of broth to the rice so that it does not stick to the pan while it is cooking slowly. Observe the cooking time for the rice that you use. While the rice is cooking, in a separate non-stick frying pan, put a bit of olive oil and cook some other mushrooms that you will add to the rice when it is finally cooked, along with some chopped parsley (if you like) and plenty of grated parmesan

Pennette allo Speck

Martha — Tue, 25 Sep 2007 07:49:31 -0400

by: Martha

Description: In a large sauce pan brown the onion in olive oil. Add the speck and cook for 4 minutes on low heat. Clean the zucchini and remove the skin, chop finely. Add zucchini to speck and cook 10 minutes. Cook the tomatoes in boiling water for one minute. Remove from water, peel and discard skin. Chop tomatoes into cubes and add them with the broth to sauce pan. Cook another 6 minutes. In salted water, cook the pasta, drain and add to the sauce. Add pargmigiano leaving some for the table. Serve piping hot.

Balsamic Vinegar

justindemetri — Mon, 24 Sep 2007 09:56:10 -0400

by: justindemetri

Description: Alessi Aceto Balsamico di Modena Balsamic Vinegar. Aged 4 years in wood.

Romano Cheese

justindemetri — Mon, 24 Sep 2007 09:49:13 -0400

by: justindemetri

Description: DiGiorno Romano Grating Cheese Made From Cows Milk

Pizza Rughetta Mozzarella Gorgonzola

paolo — Fri, 21 Sep 2007 16:57:54 -0400

by: paolo

Description: Prepare the pizza dough. ( To make it easier you can place the dough on the oven stone for a few seconds to harden). Grab a brush and apply a little olive oil on the top part of the pizza dough. Add on top Rughetta, Mozzarella ( I like the Buffalo mozzarella), Gorgonzola chease if you like it and place it in the oven. If you have a good pizza dough the pizza should cook in just a couple of minutes.

Vegetable Stock

Dan — Tue, 18 Sep 2007 11:22:23 -0400

by: Dan

Description: Place the vegetables in a small stockpot, add the water, bring to a simmer, and cook gently for 1 hour, until the liquid is reduced to 2 quarts (2 L). Skim off any surface foam from time to time. Strain the stock, season lightly with salt, and allow to cool to room temperature. Refrigerate or freeze until ready to use. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Seafood Stock

Dan — Tue, 18 Sep 2007 11:21:21 -0400

by: Dan

Description: Heat the oil in a heavy stockpot. ADd the onion and cook over low heat until it is soft but not brown, about 8 minutes. Stir in the celery and carrot and cook 5 minutes longer. Stir in the lobster heads and shells and the wine and cook until nearly all the wine has evaporated. Add the cognac and cook until it has evaporated. Stir in the fish stock and simmer 30 minutes, skimming the surface as needed. Strain, allow to cool to room temperature, then refrigerate or freeze. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Basic Consomme

Dan — Tue, 18 Sep 2007 11:20:01 -0400

by: Dan

Description: Place the bones in a large saucepan, cover with water, bring to a boil, and boil for 5 minutes. Drain and rinse the bones. Put the bones in a large, clean stockpot and add the onion, carrot, celery, and cold water. Bring to a simmer and cook gently, skimming the surface from time to time, for 2 hours. Strain the consomme through a very fine strainer or a strainer lined with cotton cloth and season with salt and pepper. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Herbed Salt

Dan — Tue, 18 Sep 2007 11:09:37 -0400

by: Dan

Description: Mix all the ingredients together on a large cutting board. With a sharp knife, chop them together until they are uniformly fine. Transfer the herbed salt to a bowl and leave at room temperature for 24 hours to allow it to dry out. Transfer to a jar, close it tightly, and store in the pantry until ready to use. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Basil Oil

Dan — Tue, 18 Sep 2007 10:58:35 -0400

by: Dan

Description: Bring a pot with 2 quarts (2 L) of water to a boil, drop in the basil and parsley and cook just 15 seconds. Drain immediately, rinse the herbs under cold water, and dry them. Place the herbs in a blender or food processor. Process them to chop them, then, with the machine running, gradually add the oil. Season the mixture with salt. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Fish Stock

Dan — Tue, 18 Sep 2007 10:49:29 -0400

by: Dan

Description: Place the fish head and bones in a large stockpot. Add the cold water, bring to a simmer, and cook for 5 minutes, skimming any foam from the surface. Add the carrots, celery, onion, and tomato. Continue to simmer for 20 minutes. Strain the stock, season lightly with salt, and allow to cool to room temperature. Refrigerate or freeze until ready to use. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Vegetable Casserole

Dan — Tue, 18 Sep 2007 10:45:04 -0400

by: Dan

Description: Steam or boil the carrots, squash, and cauliflower, celery, fennel, and onions together about 10 minutes. Add the asparagus and steam for another 2 minutes. Drain the vegetables, plunge them in a large bowl of ice water, and allow them to chill. Heat 2 tablespoons (30 ml) of the oil in a large, heavy skillet. Add the peppers, garlic, and sun dried tomatoes. Saute until the peppers are tender. Stir in the tomatoes, thyme, and remaining olive oil. Cook for 5 minutes longer. Just before serving, add the cooked vegetables, cook about 5 minutes, then season with salt and pepper and serve. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Stuffed Zucchini recipe

Dan — Tue, 18 Sep 2007 10:41:22 -0400

by: Dan

Description: Slice the zucchini in half lengthwise. Scoop out the centers and discard them, leaving shells about 1/2 inch (1.3 cm) thick. Heat the oil in a heavy skillet. Add the onion, celery, carrot, garlic, and bay leaves and saute over low heat until the vegetables are soft but not brown. remove from the heat, discard the bay leaves, and add the basil, rosemary, and wine. Stir in the veal and grind the mixture together in a meat grinder or food processor. Add the cheese and egg to the meat mixture and mix to combine. Season with salt and pepper. Preheat the oven to 375 F (190 C). Pack the meat mixture into each zucchini shell and dot with butter. Place the stuffed zucchini in a baking dish and add water to a depth of 1/2 inch (1.3 cm). Cover the zucchini with a sheet of foil and bake for 25 to 30 minutes. Serve warm or at room temperature. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Zucchini in Umido

Dan — Tue, 18 Sep 2007 10:32:44 -0400

by: Dan

Description: Heat the oil in a large, heavy, skillet. Add the onion and cook over low heat until it is tender and golden, about 10 minutes. Stir in the garlic, cook another minute, then add the zucchini. Cook, stirring from time to time, until the zucchini is tender, about 10 minutes longer. Season with salt and pepper and stir in the butter. To serve with fish, stir in the mint. Or serve as a vegetable topped with freshly grated Parmesan cheese. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Venetian Peperonata

Dan — Tue, 18 Sep 2007 10:31:15 -0400

by: Dan

Description: Quarter the eggplant and cut away the flesh to within 1/2 inch (1.3 cm of the skin. Save the center of the eggplant for another use - a soup perhaps - and cut the skin in slivers about 1/4 inch (6 mm) wide. Heat the oil in a large, heavy skillet. Add the onion and garlic and saute over medium heat, stirring, until the onion is golden, about 15 minutes. Add the peppers and saute another 10 to 15 minutes. Add the eggplant and zucchini and, if needed, more oil. Continue to saute another 15 to 20 minutes. Stir in the tomatoes and cook another few minutes, then season with salt and pepper, stir in the basil, and serve. Or set aside and reheat to serve with other ingredients. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Melanzane Funghetto

Dan — Tue, 18 Sep 2007 10:28:45 -0400

by: Dan

Description: Quarter the eggplant lengthwise and cut away the flesh to within 1/2 inch (1.3 cm) of the skin. Save the flesh from the center for another use or discard it. Cut the remaining eggplant with skin into little slivers. Heat the oil in a large, heavy skillet or a wok. Add the eggplant and garlic and stir-fry until the eggplant is lightly browned, about 15 minutes. Season with salt and hot red pepper flakes and serve. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Mashed Parmesan Potatoes

Dan — Tue, 18 Sep 2007 10:08:21 -0400

by: Dan

Description: Boil or steam the potatoes until they are tender. As soon as they are done, peel and mash them, preferably in a ricer. Mix in the butter with a fork. Heat the half and half until bubbles begin to form around the edges, then add it to the potatoes, mixing well. Mix in the Parmesan cheese and season with salt and white pepper. Serve at once or transfer to a buttered casserole, dust with additional cheese, and reheat for 15 minutes in a 350 F (180 C) oven. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Mustard Potatoes

Dan — Tue, 18 Sep 2007 10:07:12 -0400

by: Dan

Description: Francesco calls these sour potatoes - in Venetian, patate all'agro. Something is lost in translation. In the Veneto the notion of a "sour" flavor has none of the negative connotations that it does in English. In fact, it implies a taste that is lively, appealing, and appetite-whetting. These "sour potatoes," or mustard potatoes as they are called at Remi, are a delicious addition to a cold summer buffet. The sauce is like a mayonnaise, made with raw egg yolks. When organic or farm eggs are used, the yolks should be safe to eat raw. If you have any doubt you can substitute 1.5 cups (375 g) commercial mayonnaise thinned with the tarragon vinegar and stock and seasoned with the mustard and red onions. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Roasted Shiitake Mushrooms

Dan — Tue, 18 Sep 2007 10:06:02 -0400

by: Dan

Description: Preheat the oven to 350 F (180 C). Line a baking pan with foil. Remove the stems from the mushrooms and wipe off any dirt with a damp towel. Sprinkle the oil and wine over the baking pan. Scatter the herbs and garlic on the pan, ten place the mushrooms brown side down, on top. Bake for 10 minutes, turn the mushrooms, and bake 20 minutes longer. Serve or use in other recipes. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Artichokes In Herb Sauce recipe

Dan — Tue, 18 Sep 2007 10:01:15 -0400

by: Dan

Description: Cut the lemon in half, run the cut surface over your hands, then trim the artichokes. Juice the lemon and toss the artichokes in the lemon juice. Preheat the oven to 400 F (200 C). Bring the water to a simmer, add the garlic cloves, and cook 3 minutes. Add the parsley and basil and cook 2 minutes longer, then drain, reserving the liquid. Mix the artichokes with the olive oil in a heavy casserole or shallow oven-proof saucepan. Add the garlic, parsley, basil, bread crumbs, and Parmesan cheese. Stir in 3/4 cup (180 ml) of the liquid reserved from blanching the herbs and garlic. Cover and bake for 30 minutes. Remove the oven and separate the artichokes from the other ingredients. Set the artichokes aside. Remove and discard 3 of the garlic cloves, then puree the remaining herb mixture, adding another 1/2 cup (125 ml) reserved liquid. Season with salt and pepper. Pour the sauce over the artichokes and serve warm or at room temperature. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Cauliflower Soup

Dan — Tue, 18 Sep 2007 09:57:28 -0400

by: Dan

Description: Heat 2 tablespoons of the butter in a large, heavy saucepan. Add the onion and leek and saute slowly until they are tender but not brown. Add the potato, cauliflower, anchovy, and water. Bring toa simmer and cook, uncovered, for 1 hour. Allow the soup to cool briefly, then puree it in a blender or food processor. You will probably have to do this in batches. Return the soup to the saucepan, bring it to a simmer, and season it with salt and white pepper. Just before serving time, heat the remaining butter in a small skillet. Saute the bread slices on both sides until they are golden and serve them alongside the soup. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Fennel Soup With Lobster

Dan — Tue, 18 Sep 2007 09:51:53 -0400

by: Dan

Description: Heat the oil in a heavy 4-quart (4-L) saucepan. Add the onion and fennel and cook slowly until they are transparent. Stir in the celery root. Add the stock, bring to a simmer, and add the potatoes and cumin. Simmer, partly covered, for 45 minutes, until the vegetables are very tender. While the vegetables are simmering, steam the lobster for 15 minutes. Allow it to cool slightly, then remove the claw meat and tail meat from the shells. Dice the lobster meat and set aside. When the vegetables are tender, allow the soup to cool briefly, then puree it in a blender or food processor. You will have to do this in batches. Return the soup to the saucepan, add the Pernod, and season with salt. Reheat the soup and stir in half the tarragon. To serve, spoon the soup into flat soup plates and spoon some of the lobster in the middle of each. Sprinkle with the remaining tarragon. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Carrot Soup With Prosecco recipe

Dan — Tue, 18 Sep 2007 09:49:19 -0400

by: Dan

Description: Place the onions in a heavy 3-quart (3-L) saucepan. Stir in the oil, cover, and cook over low heat about 10 minutes, until they are soft but have not taken on any color. Stir in the carrots, celery, and potato, cook for about a minute, then add the stock, 1 1/4 cups (310 ml) of the wine, and the bay leaves. Simmer, partly covered, for about 30 minutes, until the vegetables are very tender. Remove the bay leaves. Allow the mixture to cool briefly, then puree in a blender or food processor. You may have to do this in 2 batches. Strain the soup. To serve, reheat the soup and season it with salt and pepper. Spoon it into 6 warm soup plates. At the table, pour 1.5 to 2 tablespoons (20 to 30 ml) of chilled prosecco into each portion. The soup will froth up a bit. RECIPE COURTESY OF FRANCESCO ANTONUCCI

Grappa Truffles

Dan — Mon, 17 Sep 2007 15:52:35 -0400

by: Dan

Description: Chop the chocolate fine and place it in a heatproof bowl. In a small saucepan, mix the cream and sugar together, bring to a boil, stir, then pour over the chocolate. Add the grappa or brandy and allow the mixture to stand about 5 minutes, to melt the chocolate. Mix until smooth. Allow the mixture to cool to room temperature, then refrigerate about 2 hours, until it is fairly firm. Using a melon baller, scooop small rounds of the chocolate mixture, then roll them lightly in your fingertips to make them smooth. Set them on a sheet of waxed paper on a baking sheet and return them to the refrigerator. Roll the finished truffles in cocoa powder and refrigerate again until ready to serve. RECIPE COURTESY OF FRANCESCO ANTONUCCI