Calzone al Prosciutto Cotto Affumicato – Calzone with Ham and Apples / Calzone med Skinke og Eple

A calzone from ”Pizza” a book in the “Kjøkkenbiblioteket”  (Kitchen Library) series published by Aventura Forlag in 1992.
Calzone al Prosciutto Cotto Affumicato

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.

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Crostata Dolce di Ricotta – Italian Curd Tart / Italiensk Osteterte

A delicious Italian tart recipe from “The Sainsbury
Book of Italian Cooking” published in 1979

Crostata Dolce di Ricotta – Italian Curd Tart / Italiensk Osteterte

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Italian Torrone / Italiensk Torrone

An Italian speciality found in “European Favourites”
by Carol Wright published by Collins in 1973

Italian Torrone / Italiensk Torrone

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Salsa Verde – Green Sauce / Grønn Saus

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

Salsa Verde - Green Sauce / Grønn Saus

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.

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Italian Fried Fish with Sage / Italiensk Stekt Fisk med Salvie

A delicious Italian fish recipe found in “The Best of
International Cooking” published by Hamlyn in 1984

italian fried fish with sage_p0st

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Rustic Sicilian Bread / Rustikk Siciliansk Brød

A classic Mediterranean bread recipe found on BBC good foodRustic bread_post

This is a traditional Italian bread that you can make in the morning
to get a little ahead.

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Pane Carasau – Sardinian Flatbread / Sardinsk Flatbrød

A recipe for Sardinian flatbread found on food52.com
Pane Carasau_food52_post

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.

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Caponata Palermitana – Sicilian Sweet & Sour Vegetables / Sicilianske Sur-Søte Grønnsaker

A vegetarian lunch recipe from “The Sainsbury
Book of Italian Cooking” published in 1979

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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  😉

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Italian White Bread / Italiensk Loff

A glassic Italian bread recipe found on brodogkorn.no
Italiensk loff_post

Italian bread with durum wheat, flour and olive oil are some of the best there is of home baking. Great to bring for a picnic or serve it with all kinds of barbecued food.

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Rosemary Focaccia / Focaccia med Rosmarin

A classic Italian bread recipe found on goodhousekeeping.com
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Breads made with olive oil are best enjoyed on the day of baking,
but can be frozen.

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Pizza al Gorgonzola – Pizza with Gorgonzola and Walnuts / Pizza med Gorgonzola og Valnøtter

A classic recipe from ”Pizza” a book in the “Kjøkkenbiblioteket”  (Kitchen Library) series published by Aventura Forlag in 1992.
pizza med gorgonzola og valnøtter_post

traditional badge italian_flatThis pizza with blue cheese and walnuts is one of Italy’s classics. Server it for dinner with a glass of red or port wine. If you want a milder type of blue cheese than gorgonzola, use the blue cheese that you like best. Camembert and brie can also be used, and walnuts can be replaced with almonds or pecans.

After I got hold of this book I’ve been surprised at how beatifully simple most classic Italian pizzas are. This one has got only four ingredients if you count the olive oil, if not there are three. Gorgonzola, walnuts and grated lemon zest. And still it looks mouth wateringly delicious – Ted

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Panettone

A classic cake recipe found in the Danish International Food Encyclopedia “Menu” published by Lademann in 1976
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Pizza alla Napoletana / Neapolitan Pizza / Napolitansk Pizza

A classic pizza recipe from ”Pizza”, a book in the “Kjøkkenbiblioteket” (The Kitchen Library) series published
by Aventura Forlag  in 1992

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Along with Pizza Margherita this specialty from Naples is one of the most popular in Italy. If  baked like the ones on the picture it can be served as an appetizer. And you don’t like anchovies, capers or olives may  be used instead.

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Italian Bread / Italiensk Brød

A delicious bread recipe found on food.about.com
Italian Bread_aboutfood_post

Italian bread is the greatest, all-versatile bread you can make. It can be served at lunch or dinner. You can make delicious hoagies with it or turn it into pizza bread. At breakfast, Italian bread is perfect for scooping up the egg yellow on your plate and, when sliced thin, it can be used to make delicious little French toasts.

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A Roman Fish Soup / En Romersk Fiskesuppe

A recipe from “Fra canard à l’orange til ris à la Carte”
a book in the “Gourmet – om god vin og festelig mad”
series published in 1978
en romersk fiskesuppe_post

This recipe is obviously based on an old one from Roman times and is pretty freely interpreted. I can see several types of seafood in the picture that is not mentioned in the recipe, for instance squid and shrimps so I guess it is a type of use what you got kind of fish soup which seems reasonably enough. Most seafood is delicious anyway – Ted

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