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