Celebrate Life Celebrate Italian - chefshop.com/enews
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Tradizionale!
Use sparingly, it should be the hero of the dish!
Use sparingly, sip, drizzle or drop, don’t drink or slosh. Don’t overuse it, one dish per meal.
Made only from grape must, aged aceto balsamico tradizionale is the best and the rarest, considered by all to be the finest.
Paired with parmigiano-reggiano, this says it all, combine the very best ingredients, like the Grande Dame of Italian cooking and her husband, the result is eye-closing, simple perfection.
tradizionale!
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Cannellini Beans
As easy to use as a topping, good canned beans are perfect in the right recipe!
These days there is nothing like a good bean recipe to get you going!
And, what a wonderful conversation starter.
And, if you don't know beans, don't be embarrassed.
Facts you might not know:
When Scarlet O'Hara was on the Runner she ate beans.
This time of year people in Alaska watch the Corona beans.
It is not true that you can get juice from Cranberry beans.
Both Chariots of Fire and Streets of Fire were misnomers for Tongues of Fire.
Ten years ago in Seattle we ordered cannoli for desert and got beans! Cannellini beans that is.
No soaking, just rinse and spread these canned beans, and if you don’t like canned beans then you haven’t had these. There is a big diff when it comes to canned beans, and believe me we’ve tried a lot.
Warm Cime di Rapa salad with Cannellini Beans Recipe:
3 cups drained canned beans, reserve liquid
2 pounds cime di rapa
Heat beans with liquid from the can in a saucepan until lukewarm. Drain well.
Trim the tough outer skin from the cime di rapa.
Wash in cold water, several times.
Bring a pot of water to boil, add salt, put in cime di rapa and cook until tender.
Drain well and transfer to salad bowl.
serve at room temperature and do not refrigerate.
Add the beans, salt, olive oil, and freshly ground pepper. toss, taste test and serve. Simple at it's best!
From
Marcella Cucina (1997)
for an accurate recipe turn to page 401 of your copy.
simple!
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Italian Parmigiano-Reggiano
Summer cheese, the perfect beginning to Fall...
Finding seasons in the heart of a cheese is one of those remarkable food things that make you realize that great ingredients are indeed a wonder.
Just a few short years ago in the early 70's, most Italian food was less than Italian. In many places this is still the case, where veal bolognese is made with swiss cheese or cheddar!
Today, you can find good and great Italian ingredients most everywhere there is a city. more importantly there are cooks and chefs along with many cookbooks who are carrying on the Italian theme in cooking. Yet none so far have surpassed Marcella's first book or her following ones.
Where eating simply is achieved with simple recipes using the very best ingredients to create the most amazing and memorable family meals.
Parmigiano-Reggiano freshly cut from a wheel!
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pasta!
Sometimes, no all the time, great pasta is so much better than cheap. With 2 cups tomatoes, onions, and 5 tbls butter and salt. It's a refined meal that makes eating simply delicious.
Olio Verde
Sicilian Olive Oil
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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