For The Love Of Italian Food – Pasta And Cauliflower Recipe

Mangia! Mangia! I just can’t get enough of the great taste of Italian foods. Italian pasta, pizza, pork, beef and seafood recipes are much a part of my everyday life.

Growing up Italian in Chicago has been a wonderful culinary experience to say the least. The many different restaurants and families from different regions of Italy allowed me to taste some of the most delicious food in the world.

Food always conjures up great memories. When I cook something I haven’t had in a while, it always seems to bring me back to the last time and place I did have it. I think it’s the closest thing to a “time machine” we’ll ever experience.

Years ago at every family gathering my Grandmother Theresa made a simple dish of pasta and cauliflower. Oh how we craved for this dish after she was gone. It was filling and delicious and you just could not get enough.

So finally one day I said I was going to try and make it. I just had to have it again. There was just no way was I going to live out the rest of my life without ever eating this dish again. Determined, I tried many times and one day I came as close as I possibly could to recreating her recipe. As we all know Grandmothers did not measure anything, so this was not an easy task.

Here’s my version of my Grandmother’s recipe. I hope you an your family enjoy it as much as mine does

Grandma Theresa’s Pasta and Cauliflower

Ingredients

1 pound box of mostaccioli or rotini

2 medium size heads of cauliflower

3 or 4 cloves of garlic chopped

3 or 4 bunches of long green onions chopped

1 stick of butter

2 Tbls of vegetable oil

1 cup of seasoned bread crumbs

Freshly grated Parmesan cheese

Salt to taste

Freshly ground black pepper to taste

Preparation

Clean and cut cauliflower into bite size pieces.

Boil cauliflower in around 6 quarts of water until tender.

In a large frying pan sauté onions and garlic in ½ stick of butter and oil for about 5 minutes.

Add ½ cup of bread crumbs and sauté until slightly brown.

With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Do not throw away the cauliflower water.

Cook the pasta in the cauliflower water until al dente. Around ten minutes.

Add remaining butter and breadcrumb to the cauliflower mixture.

Add around a cup of cauliflower water to the mixture to moisten.

Stir and cook for around 15 minutes more.

Mix the pasta and cauliflower together.

Sprinkle with parmesan cheese and your ready to eat.

I hope this recipe makes many memories for your family and friends.

Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. Visit him at http://www.great-chicago-italian-recipes.com for more family favorites.

Article Source: http://EzineArticles.com/?expert=Phillip_Speciale

The Best Italian Cook Books?

Which is the best authentic Italian cook book? This is a question I am asked a lot. I have lived in Italy for ten years and many of my family and friends living in the USA, Australia and the UK have in the past asked me for advice as to which Italian cookbooks give you a real "taste" of Italy.

English language "Italian cookbooks" are everywhere but in my opinion very few have much in common with genuine authentic Italian cuisine. My wife, who is Italian and an excellent chef, is in full agreement.

There are some notable exceptions however and I hope to be able to present these in a short series of articles. The books I have selected fall into four categories. The first category is devoted to those books that give an overview of Italian cooking and feature recipes from all the regions of Italy. The other three categories focus on some of the lesser known but exceptional gourmet regions of Italy.

Well let's get on with the first of my picks:

Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier

Le Marche has very few good English language cookbooks focusing on the cuisine of the region. This is the best; the author is a native of Le Marche and is an award winning chef. The recipes are 100% authentic. A refreshingly unpretentious book by a chef who will no doubt become a lot more famous in years to come.

For the other essential Italian food books you can wait for my next article or visit:

http://www.my-italy-piedmont-marche-and-more.com/italian-food-books.html Article Source: http://EzineArticles.com/?expert=Andrew_J_Smith

A Classic Italian Pizza Recipe From Storecupboard Ingredients

When I asked my son what was his favourite food, his immediate answer was "mums homemade pizza". In fact, this was the meal that I most often used to "throw together" whenever my children had friends unexpectedly join us for a meal.

Whilst Elizabeth David was probably the one to popularise Italian cooking in the mid-1950's, the person who really inspired me to try it for myself was Antonio Carluccio who wrote with real passion about the food of his homeland.

Here's a simple pizza recipe that everyone will love - though few may associate it with the versions that you find in the freezer cabinet at the supermarket.

Traditional Italian Pizza (Neopolitan style)

Ingredients

• 500g Bread Mix (Ciabatta or Mixed Grain are my personal preferences)
• 3 tablespoons olive oil
• 1 clove garlic, finely chopped or crushed
• 1 can chopped tomatoes
• Salt & freshly ground black pepper
• 2 teaspoons oregano
• 4 tablespoons olive oil (extra virgin if you have it)

Putting this pizza together takes around 20-25 minutes, including preparing the topping.

1. Preheat oven to 220C, GM8
2. Prepare the bread mix, as per packet instructions
3. Heat the oil in a saucepan
4. Add the crushed garlic and fry gently for just a few seconds (do not overcook or it can become bitter)
5. Add the can of chopped tomatoes, reserving some of the liquid
6. Cover & simmer for 15-20 minutes
7. If you make this topping ahead of time, the flavours get even better
8. Season
9. Grease a baking tray with oil
10. Spread out the prepared dough, right to the edges of the tray
11. Spoon out the tomato mix over the dough, as close to the edges as you can
12. Sprinkle with the oregano and drizzle with the remaining oil
13. Bake in hot oven for 10-15 minutes
14. Serve hot!

If you love cheese or pepperoni you can add them on top, but it really isn't necessary, the flavours in this are lovely and fresh all on their own.

This is a great storecupboard recipe that can be quickly prepared with a minimum of ingredients - great whenever you have unexpected guest join you for a meal.

About the Author

Jen regularly travels to France and enjoys the great cuisine and cakes there.

For further ideas for Italian recipes and recipes from neighbouring France , visit Worldwide Recipes.

Article Source: http://EzineArticles.com/?expert=Jen_E_Carter

Cooking and Recipes Online

Whether you are looking for some new recipes or having some question concerning cooking or food, the Internet is the right place. There are an uncountable number of websites related to cooking, food and recipes. You find general cooking or recipes websites, you can also find websites specialized in a specific type of food or ingredient, and you still find the cooking forums.

To find these websites is very easy – you just have to do a search at Google, Yahoo, MSN or another search engine that you prefer. By typing in, for instance, ‘Italian recipes’ you will get a countless number of websites that provide Italian recipes. Not to forget that you can search for a specific type of cuisine (‘Chinese’, ‘German’, ‘American’, etc.) as well as for a specific ingredient (‘chicken recipes’, ‘lobster recipes’, ‘rosemary recipes’, etc.) or cooking method (for instance, ‘grilling recipes’). You can see on the right side or on the bottom of the search engine page related terms that you can search for when you type in a more generic term, like ‘shrimp recipes’. Another tip is to use quotation marks (“ “) if you want to find a precise recipe or information (example: "Brazilian Coconut Shrimp"). Well, once you get the search results you just have to browse and look for the website that provides the recipes or information that you are looking for. And once you find a website that you like very much, don´t forget to bookmark it so you can always go back to it.

Another option is a directory, where you can browse through categories to find cooking and recipe websites. Usually recipes and food related websites can be found under the category Home Cooking – where you usually will find many sub-categories. The best known directory is the Dmoz.org.

Then we have the cooking forums. Cooking forum is a great place to get help with cooking or recipe questions, to discuss cooking methods and techniques, and to exchange food information, recipes, tips, and advice. The great advantage of forums is that they are made by real people with real experiences, interest, doubts, and feelings. You may check the forum Discusscooking.com. Another tip is the food site Grouprecipes.com - there you can create your own food page and organize your recipes, and of course discover new recipes and get in contact with many food and cooking lovers.

Well, as you can see the Internet is a wonderful resource to get recipes, food and cooking information. And the best of all is that it is for free – and if it is not, just search further that you will surely find information for free.

Come to my site to find free seafood recipes at http://www.weloveseafood.com Article Source: http://EzineArticles.com/?expert=Isabel_Da_Silva

Translation of Italian Recipes: Localization?

Translation - Translation is mostly about the conversion of a document from one language to another. The document is kept as it was originally intended and written, therefore having the same meaning.

Localization - Then translation may involve localization. This is when the translation is completed ‘and’ adjusted for the target audience. The meaning remains.

Now let’s talk about Italian food. Generally when I want to try an Italian recipe, I look for a version from where the recipe is from. Why? Because recipes get localized too!

The Italian people keep to strict recipes. They also know that certain regions of the country are best for certain foods. For instance Naples for Pizza and Genoa for Focaccia.

So why do any recipes get localised?

4 Reasons for Recipe Localization

1) To meet the tastes of the new market – The original blend of flavours is not quite to the tastes of the country where it has been adopted.

2) Unable to find the ingredients – Maybe the ingredients just do not exist in the new country. Or maybe they are prohibitively expensive.

3) Unable to obtain the ingredients with the same flavours – The meat is not as salty perhaps?

4) Time – Let’s face it; people are always looking for ways to make things faster and easier.

Italian recipes are not designed to be speeded up. The pasta should often be ‘al dente’ not stodgy like in a Pizza Hut. Italian food is generally a few simple ‘good quality’ ingredients. It’s the quality of those ingredients, the ability of the chef and of course the pallet of the consumer that make the difference.

For me, the localization of recipes should only be carried out if you are unable to find the ingredients required and then it becomes a different dish. The Indian dish ‘Chicken Tikka Marsala’ is a good example. It was created from the available ingredients 25 years ago in Birmingham. Not a localization of an existing dish. Ironically, the dish can now be found in restaurants in India.

I believe that recipe translation is all that is generally required. So the next time you are searching the web for a recipe, please consider whether you want to search a little harder and try the real recipe.

For more information visit http://www.axistranslations.com

The author has worked internationally for many years and is now co-owner of the translation and interpreting agency Axis Translations where you can find assistance with a wide range of language matters. His interests include all things Italian, especially the food. For more information visit http://www.axistranslations.com

Article Source: http://EzineArticles.com/?expert=Nigel_Massey

Italian Recipes That Say Come Again

This article tells you some great unique recipes from Italy.

-Great Meat Sauce with Spaghetti

-You will need a 1 1/2 pounds of lean ground beef.
-2 jars of pasta sauce (any kind is good)
-1 1/2 white or yellow onions (small diced)
-1 teaspoon of oil (corn oil or olive oil)
-1/2 teaspoon of salt
-some pepper
-spaghetti or any pasta you like
-Parmesano cheese grated
-fresh sweet basil

First saute the ground beef with the oil and finely diced onion salt and pepper until there is no more red in the meat.Add the pasta sauce and 1 half of jar of water from the pasta sauce jar. Add sweet basil leaves. And cook about 35 to 40 minutes stirring often.

Meanwhile put to boil a quart of water in large pan and add some salt about almost 1 tablespoon. Add pasta when water boils. Cook as directed but don't cook too long because you will want you're pasta cooked right not too soft. Taste to see. When it's done add cool water to pasta water about 2 cups to stop the cooking process and stir and drain. Mix the meat sauce to the pasta and serve. Sprinkle with grated parmesano cheese. And there you have it. A spaghetti/pasta dinner to remember!

Country Style Pork Spare Ribs:

-Pork spare ribs with little bone and meaty.
-salt & pepper
-1 can of tomatoe sauce or some barbecue sauce.
-1 cup of wine (any kind)

Cook the spare ribs in a large baking pan with salt & pepper to taste. Temperature must be 350 degrees in oven. After a half an hour add tomato sauce (like contadina is optional) Or brush on your favorite barbecue sauce over spare ribs. Cook until tender and before they are done add the cup of wine. Cook a couple of minutes more. And take them out of oven and let them stand for 15 minutes. Served best with corn or potatoes.

Breaded Meat Country Style:

-Cube steaks
-bread crumbs seasoned or plain
-parsley fresh or dried parsley seasoning
-1 clove of garlic
-3 tablespoons corn oil
-grated parmesano cheese
-a dash of salt & pepper
-2 eggs

In a bowl combine the bread crumbs add parsley salt & pepper to taste, the garlic crushed & parmesano cheese.

In a separate bowl beat eggs.

Meanwhile put about 3 tablespoons of corn oil on medium heat in a skillet. Dip the steak one at a time into the egg mixture and then in the bread crumb mixture and when oil is hot add the breaded steak into oil and fry and turn over and cook on both sides until they are golden brown. You don't want to cook them too much just until they are cooked with no more red in the meat.

And serve with potatoes or rice this dish is sure to please.

These are the 3 Best Recipes. Try these recipes I'm sure you'll love 'em.

Written by Frangesca D'Antoni
I like cooking. I live with my husband which I've been with 7 years now. We are both Italian. And enjoy rides at the beach. And a good car. And a good cup of tea after a long day.

Article Source: http://EzineArticles.com/?expert=Frangesca_DAntoni

Italian Dessert Cannoli Recipe

Cannolis are a great Italian dessert and they were said to have been developed by Sicilians in Palermo, Italy. These fried wafers are filled with a mixture of ricotta, candied fruit, chocolate, and other ingredients, and they are very, very tasty! Sicilians are supposed to have created this great dessert recipe, and I think that they are just delicious. I hope that this recipe is fairly easy to follow. You will need some type of dowel or metal tube that you will use to form out your cannoli shells. If you have a 3 ½ inch in diameter ring or even a 3 inch ring, you will need this to form the shape of your shells, also. You will also need a deep fryer, or a pan that is deep enough for these shells to float in oil.

Ingredients for Cannoli Shells:

3 Cups of unsifted flour
1/4 Teaspoon of cinnamon
1/2 Teaspoon of salt
3 Tablespoon of granulated sugar
2 eggs
2 Tablespoon of firm butter cut into small cubes
1/4 Cup of a good Marsala wine
1-2 egg whites, whisked slightly

First thing is to sift the flour with salt, cinnamon, and granulated sugar. You will make a well in the center of your sifted flour mixture. In the middle of the well you have made you will add the egg and butter and start mixing with a fork. You will work the egg mixture with the fork from the center out, to incorporate the moist egg with the flour mixture. You will then add your Marsala wine slowly until dough begins to come together like a playdough mixture. You will then start working the dough with your hands to form the dough into a dough ball. You will then cover and let the dough rise for about 10-15 minutes.

If you have a stainless area to work on great, if not you will need a wooden cutting board. You will need to slightly dust the area you plan to work on with a small amount of flour. You will then roll out the dough into 1/4 inch thickness. You will then use your 3 ½ rings and cut the cannoli shell circles. You will then use a rolling pin to roll the circles into oblongs or ovals. You will then take your dowels or tubes and wrap the dough around cannoli forms. You will then whisk your egg white, and seal your dough edges by using a brush or very clean hands if you have no brush. You will then roll up ever so slightly the ends so they will have a very faint lip or ring on the edge of the cooked product.

At some point when you are ready to get your shells into the oil to start cooking them you will heat your oil to around 350 degrees. Once it is at the proper temperature you will begin to fry two, or three at a time in deep hot fat for about 1 minute, or until lightly golden. Remove with tongs to paper towels to drain, you will then let cool for about 30 seconds to one minute and then slip out cannoli form, holding shell carefully so you will not break it. Cool shells before filling. Let them hang out while you will start to make your filling.

Ingredients for the Cannoli filling:

3 lb. ricotta cheese, that has had moisture removed
2 1/2 Cup of confectioners' sugar
1/4 Cup of semi-sweet chocolate pieces or grated sweet chocolate
1/4 Cup candied cherries, finely chopped
1/2 Teaspoon of cinnamon
1/2 Cup of chopped pistachio nuts
Confectioners' sugar to dust each of the finished Cannoli's maybe about 1/2 Cup

First thing you will want to do is take your ricotta and place into cheesecloth and wrap it into a ball and then you will tie a knot in the top part of the ball you have made. You will want to hold over night if possible to drain the water from the ricotta. If you have some way to hang the cheese ball in your refrigerator that would be best. You will need to have a bowl under the cheese to catch all of the moisture that will drain off of the ricotta. The shells that you have made will hole for a couple of days if you want to make these in stages. They are worth the wait, and the time taken to make these little delicacies.

First you will take the drained ricotta and get it into the bowl and work it for a minute or two to get it more pliable. You will gently start to combine the cheese, and the sugar into a mixing bowl, and fold in with a spatula until you obtain a light, airy blend of ingredients. You will start to fold in the minced candied fruit and the chocolate very gently. You will then start to spoon the cheese filling into a pastry bag, or a large Ziploc if you do not have a pastry bag. You will then twist the top into a knot to keep the filling from emerging, and fill each of the Cannoli shells, squirting the filling in from either end.

Once you have all of the shells filled you will dip the ends of the cannoli in the pistachios. You will then arrange all of the Cannolis on a platter, and sprinkle with a little powdered sugar, and they're ready. If you would like to garnish you can save some of the candied cherries and place them on the center of each Cannoli after the powdered sugar has been applied. Then serve, and enjoy.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com Article Source: http://EzineArticles.com/?expert=Shelley_Pogue