An itaian inspired fish recipe found in
“Seafoods ‘n Seaports – a Cook’s Tour of Massachusettes”
Piemonte (Italian for “at the foot of the mountain”) is a region in Italy. It covers an area of 25,399 km² and has approx. 4.3 million inhabitants. The Aosta Valley in the northwest of the region belongs to historical and natural geographic Piedmont, but constitutes an autonomous region.
A recipe for a hearty Italian soup found on crisco.com
Tortellini, also known as cappelletti, are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name of “belly button” (ombelico). They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both.
An Italian bakink recipe found on brodogkorn.no
Pandoro or Gold Bread is delicious, sweet yeast baking from Italy,
where they also call it Royal Bread. It is often baked for Christmas
and is eaten both hot and cold.
A classic Italian cake recipe in a modern version
found on epicurus.com
Venetian Cornmeal Cake is a very old recipe, modernized here by Mary Ann Esposito. The dense cornmeal cake is full of dried fruit and nuts. The cake is rustic in appearance and refined on the palate.
A classic Italian recipe found in “Ganske Enkelt – Italiensk Kokebok” (Quite Simply – Italian Cookbook) published by Notabene Forlag in 1996
Cannelloni (pronounced [kannelˈloːni]; Italian for “large reeds”) are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Some types of cannelloni need to be boiled beforehand, while for others it is enough to use a more dilute sauce or filling.
Popular stuffings include spinach and ricotta or minced beef. The sauces typically used are Napoletani underneath and besciamella sauce to cover the top.
A classic soup recipe found in “Ganske Enkelt -Italiensk Kokebok” (Quite Simply – Italian Cook Book)
published by Notabene Forlag in 1995
I love working with cookbooks with thumbnails like in this one, but
I really shouldn’t because it means a lot more work. I have build the final image out of one large, four small ones and add the numbers on top. Takes about three times as long as preparing a single picture
for posting. But I’m a designer and our minds don’t work like
normal people’s does
Ted
A delicious salad recipe found in “Ganske Enkelt –
Italiensk Kokebok” (Quite Simple – Italian Cook Book)
published by Notabene Forlag in 1995
If you are as fond of seafood as I am, this salad is heaven sent. It contains all the goodies from the sea one can think of. And sprinkled with parsley, lemon juice and olive oil. The Italians really know how to put seafood on the table.
A calzone from ”Pizza” a book in the “Kjøkkenbiblioteket” (Kitchen Library) series published by Aventura Forlag in 1992.
This recipe originates from the Alto Adige region in northern Italy. Feel free to substitute ham with other types of pork. But do not cut out horseradish, it brings out a lot of flavor from the meat and apples. One variation is to form the calzone with an open top.
A delicious Italian tart recipe from “The Sainsbury
Book of Italian Cooking” published in 1979
An Italian speciality found in “European Favourites”
by Carol Wright published by Collins in 1973
A classic Continental cold sauce recipe found in
“God Mat fra Hele Verden” (Nice Food From All Over the Word) published by Schibsted in 1971
One usually think of this sauce as a typical Italian specialty, but as it turns out also in Germany is it known, as a specialty comming from Frankfurt.
A delicious Italian fish recipe found in “The Best of
International Cooking” published by Hamlyn in 1984
A classic Mediterranean bread recipe found on BBC good food
This is a traditional Italian bread that you can make in the morning
to get a little ahead.
A recipe for Sardinian flatbread found on food52.com
This is Sardinian flatbread or as it is translated “sheet music” bread. It is really a lot like a cracker although it looks much like a tortilla. It is stiff and crackly and in the hands of the Sardinians it is multipurpose. It is simple to make and this version requires no yeast. The most difficult part of the process is rolling it out but after one or two you’ll get the hang of it.
By the way, they are usually baked twice. Meaning this is the first time and when you are ready to eat them you bake them again usually brushed with olive oil and sprinkled with rosemary.
A vegetarian lunch recipe from “The Sainsbury
Book of Italian Cooking” published in 1979
A delicious vegetable lunch dish full of Mediterranean goodies. Serve it with fresh ciabattas og en Ruffino Classico and close your eyes and imagine yourself seated at a sidewalk table in Palermo. Sounds nice doesn’t it, particularly here in Oslo, where the winter’s first snow fell yesterday – Ted 😉
RecipeReminiscing 