If you’ve ever frequented an Olive Garden restaurant and ordered their “pastachetti”, then I hate to break the news to you. The answer is a resounding “si!” Neither the pastachetti, nor it’s sibling the “soffatelli”, were ever made by Nonnas in the Old Country.

How do we know this, you ask? Well, they admitted that they just made them up. Now, before you counter with the possibility that these dishes were likely created in Olive Garden’s much celebrated (in their own commercials) “Tuscan Cooking School” in Italy, consider the assertion by an ex-manager that it’s fake, too.

Now, the nefarious trickery of one restaurant is merely an example of a broader pandemic – apparently “fake Italian” food is being sold EVERYWHERE. Yes, with one letter change, Romanian “parmezan” cheese is being sold in Europe along with “palente” (not polenta, mind you) that was made in Montenegro. Britain’s giant grocery chain, Tesco, apparently sells a “Lasandwich”, if you can believe it…and even the homeland isn’t immune to this bait and switch. In Italy, a minor panic ensued when purchasers of a German-made mozzarella-like cheese was opened, and subsequently turned BLUE.

So, how do you know you’re getting the real thing? Well, as with anything else in life, the thoughtful application of common sense will go a long way…but when in doubt, remember the following handy tests:

If your server pronounces the “h” in bruschetta…move along. (Italian pronunciation: [brusˈketːa] )
If you see an X in the word espresso…out you go.
The letters “j” and “k” are not found in the Italian alphabet. If you see one, it’s a dead giveaway.
If a recipe suggests that you marinate anything in any commercially prepared “Italian Dressing”…run screaming the other way.

Okay, we jest, but this problem is real and affects the Italian economy – even peripherally – in a number of ways. Counterfeit food production is rampant, and the desensitization of the public understanding of “authentic” Italian cuisine diminishes its long and noble gourmet heritage. The Italian Ministry of Agriculture is very stringent in its certifications of food and food products made in the country, and strives to retain a high level of quality. “Fake Italian” products undermine that effort.

So the next time you plan to eat Italian, be it at a restaurant or with food purchased to cook at home, take the extra time to do your homework about the establishments you frequent. If they are authentic, then your culinary experience will be as well…and once you truly taste the difference, you’ll never eat “fake” again!
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Certainly basil can be dried for use throughout the seasons, but consider other options for enjoying a fresher version in the dead of winter. Employ your food processor in mincing tightly packed leaves, adding just enough Extra Virgin Olive Oil to moisten. Using miniature ice cube trays, freeze this precious mixture into tablespoon sized portions, then pop a few into a frying pan as needed to season sauteed vegetables and chicken on the fly. When making pesto, prepare a double batch and freeze in one-cup portions. It’s the perfect amount for a quick pasta dinner, or to process with some oil-packed sundried tomatoes and spread over cream cheese for a quick yet divine Pesto Torta.

But now? Now, when fresh basil is so readily available? Crush a few leaves and sugar with a mortar and pestle to mix with your ice-cold lemonade. Toss with ripe tomatoes, fresh mozzarella and oil for a lovely Insalata Caprese. Tear some into a lettuce salad, mix some into your pizza dough, simmer some in your marinara. This summer, befriend your fresh basil! It’ll be the beginning of a beautiful relationship – you won’t be sorry.

A favorite Italian seasonal indulgence from May to July is zucchini. This versatile vine-dweller is packed with nutrients, easily paired with other flavors and can be prepared in myriad ways. Roast them, stuff them, fry them or bake them into bread…an Italian summer is never without some permutation of zucchini on the table. This week while you’re browsing the grocery aisles or hitting the Farmer’s Market, work a simple saute of Zucchini e Pomodori (Zucchini and Tomatoes) into your menu and savor the taste of summer!

4 medium zucchini
1 small onion sliced
2 cloves garlic, minced (at least)
1/4 cup olive oil (at least)
2 large fresh tomatoes cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
Several fresh basil leaves, torn
Freshly grated Parmesan cheese

Clean zucchini; remove and discard ends. Slice 1 inch chunks.
Brown onion in olive oil in a frying pan. Add tomatoes and cook 5 minutes.
Add zucchini, salt, pepper garlic and cook gently uncovered for 20 minutes or until tender.
Add basil and cook 2 minutes longer.

Sprinkle with Parmesan just before serving!

Buon’ Appetito!

Believed to have originated in Sicily during ancient Roman occupation, granita is semi-frozen dessert made from a base of water and sugar into which other flavors have been infused. Simple to make and requiring no more complicated kitchen implements than a pan, freezer and fork, it’s the perfect treat for a hot day or night!

The method to make granita varies slightly by location, but the basic rules are standard.
~Combine water and sugar or honey (to taste) in a saucepan and heat, stirring, until the sweetener dissolves
~Remove from heat, add fruits, herbs or flavorings of your choice and allow to steep for 30 minutes.
~Strain, pour liquid into a flat, shallow pan and freeze for one hour.
~Remove from freezer and drag the tines of a fork through the semi-frozen granita to “shave” the ice and to create individual crystals.
~Return to freezer and repeat every 30 minutes until your granita is light, fluffy and to your desired temperature and texture. (Traditionally it is fairly coarse and grainy – hence the name.)
~Garnish with whole berries, fresh mint leaves, shaved chocolate, citrus peel – anything complimentary to the infused flavors.

As to the choices available for granita ingredients – they are limited only by your imagination…or by what you have on hand. From basic lemon or almond to raspberry with mint, green tea with vanilla, strawberry lime, pineapple ginger – even espresso, wine and sparkling Prosecco have made appearances in this flexible and forgiving dish. Be bold! Try them all!

Have some at breakfast with breads or pastry, as a mid afternoon pick-me up with a biscotti, as a palate cleanser between courses at dinner or as a fresh, light dessert. Versatile granita can handle it all, leaving you cool and refreshed, inside and out!

Most Italians are Roman Catholic, and for them and millions of others throughout the world, the forty days before Easter is the Lenten Season. Traditionally, meat is not eaten on Fridays during Lent…which means that during this month even more fish is consumed in any number of wonderful Italian seafood recipes.

Now, cookbooks are laden with elaborate recipes for everything from tender steamed mussels to the bane of many a childhood existence…baccala (salt cod)…but perhaps the most popular dish – and one that graces both the menus of five star restaurants and the kitchen tables of working class Italians alike – is carpaccio di tonno.

Ingredients for this delight are simple: thinly sliced sushi grade tuna, olive oil and citrus juice, salt and pepper, which combine in a marinade to slightly “cook” the fish. Beyond that, your only limits are your taste buds and your imagination! Often served alongside or atop a salad of garden greens with fresh baked bread, carpaccio di tonno pairs well with many different flavors. This versatility adds to its popularity and makes it a perfect choice as an appetizer or a light main course.

Game to try it yourself? Why not have a carpaccio garnish bar at your next gathering of friends or family? Minced fresh basil, smoked capers, fresh berries, fried peppers, shaved truffles, braised fennel, grated Pecorino Romano, cracked white pepper, balsamic vinaigrette, white wine, bruchetta, caponata, Tuscan white bean pate – the possibilities are truly endless…and you don’t even have to wait for a Friday to enjoy them!

Buon’ Appetito!

Some use only ground beef, others beef, veal and pork. Some call for boatloads of garlic, others omit it altogether. Some add breadcrumbs, others wouldn’t if their lives depended on it. Some even insert a small bit of fresh mozzarella in the center for a surprise. Some roll them as big as a fist, others prefer theirs to be dainty (polpettini).

You’ll have to accost an Italian grandmother for her prized meatball recipe, though, because that’s not what we’re talking about today.

Today we discuss the actual COOKING of the meatball. Does one pan fry them in olive oil? Bake them in the oven? Boil and then simmer them in a huge pot of sauce? A combination of the above methods? Does it even make a difference? Well, depending on who you talk to – you bet it does.

A friend’s grandmother, who had seven children, never bothered with the frying or baking – she rolled the balls and dropped them right into a huge pot of boiling tomato sauce, saying that she “no have-a time!” to cook them first. After a few minutes at the boil, she would turn the flame down to a simmer and allow the meatballs to gently cook for hours, resulting in meat so moist and tender that her meatballs would fall apart if you looked at them too hard.

Another friend insists on baking her meatballs on a rack in a shallow pan, so as to be certain all of the fat drips down during the process and can be discarded. Naturally, she eschews breadcrumbs or “filler/softeners” in order for her balls to hold their shape on the rack…but she combats the potential for dry, hard meatballs by inserting a small chunk of fresh mozzarella in the center of each one.

Most common, though, is the method of pan frying each meatball in olive oil. Though this process is time consuming and requires careful attention – not enough turning while cooking, and you end up with over-browned hockey pucks – it is generally the most foolproof and flavorful option, especially if the meatballs are to be served alone or sliced for hoagies, etc.

Regardless of what you put in them or how you cook them, few things are more satisfying to a carnivorous Italian than a meatball. But, don’t take our word for it – check in at The Meatball Shop in Manhattan to see how unbelievably versatile and unique a meatball can be…then head back to your kitchen and get rolling!

Clearly this was something special. I asked for the recipe, bracing myself for a voluminous ingredient list and a detailed and technical preparation method. Not so. Eggs. Ricotta. Sugar. Milk. Rice. The most humble of ingredients combined to produce perfection. So typical of much of Italian culture, this traditional Easter Pie reminds us that joy can be derived simply. Many variations of this dish exist from region to region, and the basic recipe is flexible and lends itself to creativity…some add chocolate and dried cherries, some pineapple, others diced citron. Some call for cookie crust and others for none at all.

We’ll share the one that brought a smile to a friend’s heart, and let you take it from there. Goda di!

Nonna’s Torta Dolce del Riso

1 cup cooked rice
2 pounds whole milk Ricotta cheese
8 eggs, lightly beaten
2 cups granulated sugar
1/4 teaspoon cinnamon
Juice of one half lemon
1 teaspoon vanilla
Pastry dough – your favorite recipe; enough for bottom crust only.

In a large mixing bowl, combine cooled rice, beaten eggs, ricotta, sugar, lemon juice and cinnamon, folding gently until all is incorporated. Add vanilla last.
Line one 10 to 12 inch pie pan with dough.
Fill with rice mixture.
Bake until firm in moderate (350 degree) oven for 50 minutes – browning the top just slightly to a light golden hue.
Turn off heat, but allow pie to rest in warm oven another 30 minutes…watch closely!

Courtesy of Foodrink

Though slight variations exist from region to region, this traditional Easter recipe contains core ingredients that enhance each other beautifully to produce a mouth watering result. The synergy of fresh rosemary and garlic studded into the roast offset the meat’s natural richness, and when paired with olive oil, salt and pepper make a savory marinade for a leg of young lamb. White wine added to the tightly covered roasting pan just prior to cooking assures a juicy tenderness, and roasting at 350 until the meat’s internal temperature reaches 170 degrees (with frequent basting from pan drippings) creates a dish that is the simplest form of magic.

Accompaniments to this roast again vary from region to region, and though purists suggest that adding diced potatoes to the roasting pan is most “correct”, you may also see lemons, mushrooms or cherry tomato gracing the pan. Asparagus and artichoke are both side choices that marry well with the seasoning, and a pasta lightly tossed with oil, garlic and Peccorino Romano is perfect for those who eschew the potato.

“Young lamb” is specified because the word abbacchio describes a lamb whose weight falls between 15 and 25 pounds, and one whose leg would weigh roughly 4 pounds. Heavier than that and you’re moving from “lamb” into “mutton” territory, and would not be making a true Roman abbacchio al forno!

In the spirit of true Italian rustic cooking, we’ve supplied ingredients but not amounts. Adjust the marinade seasoning to your taste, keep and eye on the roast while basting and enjoy this simple, flavorful, traditional classic.

Happy Spring to all, and to those who celebrate Easter, we wish a Buona Pasqua!

If you are looking for the perfect gift or an accent piece for your own home, our Belinda Miley cross shadowboxes are on sale this month.

Limoncello is an Italian liquor traditionally made from the rinds of lemons, alcohol and sugar. Its history is as vibrant as its bright yellow color, with Sorrento, the Amalfi Coast and Capri all claiming to have been the home of its birth. Specifics aside, it is universally agreed that the Sorrentine region of Italy which encompasses all three areas is the best place to grow and cultivate the thick, aromatic lemon peel that gives Limoncello it’s unique flavor.

Just as you may find a bottle of vodka happily chilling in the freezer of many Russian homes, the same is true of Limoncello and the freezers of many Southern Italians. A tart, icy cold sip of this elixir of wonder will warm you from head to toe, serving equally well as an aperitif before a meal or a digestive aid following one. Some have said that Italian fisherman historically have taken Limoncello with them to keep them warm while on the water, while others believe that it was served in monasteries to keep monks happy in between prayers. Any way you slice it, this citrus delight has cemented its place in the history of the region.

While production of Limoncello for the commercial market has increased steadily since its introduction in 1988, it has been a spirit homemade in Mediterranean families for centuries. Recipes are easily come by in a quick online search, and home brewers say that while the process is not hard, it is meticulous. With a few ingredients and a bit of patience, anyone can make their own “Spring in a Bottle”!

It is said that it takes a good 80 days for home brewed Limoncello to macerate properly, which is why we mention it now, at the beginning of March. We may just brew up a batch ourselves, and we invite you to do the same. In May we’ll compare results while sipping happily and watching our flowers bloom!

Buona salute per cent’anni! (Good health for a hundred years!)

1. It’s beautiful – sporting a wispy canopy of ethereal pale yellow flora.
2. It’s mysterious – a flavor milder than anise, smoother than licorice. Fennel can transform a dish and ensnare a palate.
3. It’s unpredictable – a firm, large root bulb that may be enjoyed crispy and raw or tenderly cooked. Fruit (often mislabeled as “seed”) equally comfortable enhancing a meatball or elevating a tropical salad.
4. It’s robust – fennel is proven to be an excellent source of Vitamin C and fiber, a desirable antioxidant and an aid to cardiovascular and colon health.
5. It’s dramatic – very similar in appearance to the highly toxic poison hemlock. One of three main ingredients in absinthe.

While fennel is native to many countries throughout the Mediterranean, it’s heart is clearly della’Italia!

I encourage you to take advantage of this, fennel’s most plentiful season. Don’t be afraid to bring those lovely bulbs home from the market throughout this winter and spring, and devise your own unique ways to incorporate this mythical vegetable into your diet.

Honestly. Embrace fennel as you would a summer evening in a cafe overlooking the Mediterranean and you’ll agree.

What’s not to love?

Porco con Finoccio Brasato (Pork with Braised Fennel)

1. Four boneless center cut pork chops, ¾ inch thick
2. One bulb fresh Florence Fennel, sliced into solid ¼ inch rings
3. One red, one yellow and one green bell pepper – thinly sliced
4. Half cup chopped cremini mushrooms
5. Vegetable broth.
6. Four cloves minced garlic
7. Three teaspoons minced fresh basil
8. salt and pepper
9. Extra virgin olive oil
10. Fresh grated Peccorino Romano
11. Pear slices or farfalle pasta.

Set oven to broil.

Splash large saute pan generously with oil. Lightly brown fennel slices on both sides over medium high heat. Add peppers, mushrooms, garlic and basil, salt and pepper – saute quickly until vegetables begin to soften. (Do not let garlic brown!)

Reduce heat and add vegetable broth, enough to barely cover all. Simmer gently, covered, for 20 minutes.

In small saute pan over medium high heat, gently warm two teaspoons oil with two cloves minced garlic and one teaspoon minced fresh basil. Remove from heat and quickly press pork chops into mixture, front and back, until covered. Salt, pepper and broil for six minutes per side, or until internal temperature reaches 160 degrees.

Remove pork from broiler; serve with braised fennel and vegetables. Sprinkle with grated cheese if desired. Can be enjoyed over thinly sliced pears, as shown, or atop your favorite pasta. Buon’apetito!