POTATO GNOCCHI ISCHIANA
ISCHIA
ITALY
GIGGINA Makes GNOCCHI
con DOMINICA RAGU
GIGGINA Makes The MEATBALLS
INVOLTINI di VITELLO
For The RAGU
SUNDAY SAUCE
SUNDAY RAGU
GEGIA Makes GNOCCHI in ISCHIA
NONNA GEGIA
ISCHIA
ITALY
The POSITANO SNEAKER
POSITANO The AMALFI COAST SNEAKERS
.
Eating Taglierini in Liguria
Cecci makes Taglierini Ortiche (Nettles Pasta)
With PORCINI MUSHROOM RAGU
Cecci collects Nettles (Ortiche)
To make her Homemade Taglierini Pasta
Mixing Flour, Eggs, and Nettles
Yo Make The PASTA
FAVORITE ITALIAN DISHES
And SECRET RECIPES
The BEST of ITALY
PIZZA PASTA & VESPAS
Pugliese Sagne Maccheroni with Meatballs
LUCIA and CATERINA
PASTA with MEATBALLS
PASTA LENTICCHIE
Pasta with Lentils
PASTA LENTICCHIE
PASTA LENTICCHIE
Pasta with Lentils
Pasta Lenticchie is a standby
of many Italian American families, just as it’s sister soup, Zuppa di Lenticchie
(Lentil Soup). As is with many of the older Italian-American recipes that are
primarily from the south, including from; Sicily, Campania (around Naples),
Apulia, and Calabria, this is a dish of the poor (Cucina Povera), as all the
ingredients, other than the cheese are quite cheap. And for those families who
couldn’t afford cheese, they simply didn’t use it. They might use toasted
breadcrumbs instead, from some leftover bread. Nowadays just about anyone can
afford cheese, so we highly recommend you dressing your pasta with a drizzle of
Olive Oil and some grated Pecorino or Caciocavallo Cheese, it’s oh so tasty.
of many Italian American families, just as it’s sister soup, Zuppa di Lenticchie
(Lentil Soup). As is with many of the older Italian-American recipes that are
primarily from the south, including from; Sicily, Campania (around Naples),
Apulia, and Calabria, this is a dish of the poor (Cucina Povera), as all the
ingredients, other than the cheese are quite cheap. And for those families who
couldn’t afford cheese, they simply didn’t use it. They might use toasted
breadcrumbs instead, from some leftover bread. Nowadays just about anyone can
afford cheese, so we highly recommend you dressing your pasta with a drizzle of
Olive Oil and some grated Pecorino or Caciocavallo Cheese, it’s oh so tasty.
RECIPE
:
8 ounce dry Lentils
8 tablespoons Olive Oil
1 medium Onion, peeled and minced fine
2 stalks Celery, washed and minced fine
5 cloves Garlic, peeled and minced fine
1 cup chopped San Marzano Plum Tomatoes
2 Chicken Bullion Cubes (optional)
1 Bay Leaf
1 – 10 ounce package frozen Spinach, thawed
1 pound Pasta; Gemelli, Small Shells, or Fusilli
grated Pecorino Romano, Parmigiano, or Grana
Place
¼ cup of olive oil and onions in a large 6 quart pot. Cook on low heat for 5
minutes, stirring occasionally.
¼ cup of olive oil and onions in a large 6 quart pot. Cook on low heat for 5
minutes, stirring occasionally.
Add
Celery and cook for 4 minutes. Add red pepper cook and garlic and cook for 2
minutes.
Celery and cook for 4 minutes. Add red pepper cook and garlic and cook for 2
minutes.
Add
tomatoes and cook on high heat for 4 minutes. Add Lentils and cook 3 minutes
while stirring with a wooden spoon.
tomatoes and cook on high heat for 4 minutes. Add Lentils and cook 3 minutes
while stirring with a wooden spoon.
Add
Bay Leaf and water to cover the lentils by 1 inch. Cook at a medium simmer
until lentils are tender but have a bit of firmness to them, about 22 minutes.
Bay Leaf and water to cover the lentils by 1 inch. Cook at a medium simmer
until lentils are tender but have a bit of firmness to them, about 22 minutes.
Chop
the thawed spinach, add to lentils and cook for 5 minutes on medium heat.
the thawed spinach, add to lentils and cook for 5 minutes on medium heat.
Cook
pasta as per the directions on package. When finished cooking, drain into a
colander, reserving a few tablespoons of water to add to pasta.
pasta as per the directions on package. When finished cooking, drain into a
colander, reserving a few tablespoons of water to add to pasta.
Put
the drained pasta back into the pot it cook in and drizzle with some Olive Oil.
Using a large slotted spoon, add lentils to the past and mix. Add a little bit
of the pasta cooking water if you need it. You don’t want the pasta to be
watery, but you do want it to be a little loose. Do this by adding only small
amounts of liquid at a time until you have reached the consistency that you
like.
the drained pasta back into the pot it cook in and drizzle with some Olive Oil.
Using a large slotted spoon, add lentils to the past and mix. Add a little bit
of the pasta cooking water if you need it. You don’t want the pasta to be
watery, but you do want it to be a little loose. Do this by adding only small
amounts of liquid at a time until you have reached the consistency that you
like.
Plate
into shallow past bowls, drizzle with a bit more olive oil and pass the grated
cheese.
into shallow past bowls, drizzle with a bit more olive oil and pass the grated
cheese.
NOTE:
This is a vegetarian dish, but if you like to add meat, you can sauté some
Italian Sausages and add to this recipe.
Add some sausage to each bowl and enjoy.
This is a vegetarian dish, but if you like to add meat, you can sauté some
Italian Sausages and add to this recipe.
Add some sausage to each bowl and enjoy.
EXCERPTED From GRANDMA BELLINO’S ITALIAN COOKBOOK by Daniel Bellino “Z”
“RECIPES FROM MY SICILIAN NONNA”
GREAT SICILIAN RECIPES INSIDE !!!
.
ZUPPA di LENCTICCHI
Pasta Lentichie is actually made from Zuppa di Lenticchie. You make the soup, then take some it, draining off most of the broil so you end up with mostly the solids of Lentils with the chopped onion and carrot within. You cook whichever pasta you like then use these drained Lentils as the Sauce for the Maccheroni, and dressed with good quality Olive Oil and grated cheese (Caciacavallo, Pecorino, or Parmigiano).
Basta !
.
.
REGINA
FETTUCCINE w/ RABBIT RAGU ISCHIANA
ISCHIA
Browning the RABBIT
FAVORITES
And SECRET ITALIAN
REGINA Serves The PASTA dressed with Some SAUCE
The RABBIT is SERVED as The MAIN COURSE (Secondo)
REGINA in ISCHIA
“Isn’t she SWEET” ?
CONIGLIO ISCHITANA
The BRISED RABBIT
alla AGIDA
ISCHIA, ITALY
Braised Rabbit Recipe
BRAVA REGINA
la PIZZA
GIACONDO and BARTOLO make Homemade PIZZA
On The ISLE of ISCHIA
ITALY
BEST SELLING ITALIAN COOKBOOKS
BARTOLO FINISHING a PIZZA
Congilio all’ Ischitana
CONIGLIO all ISCHITANA
Rabbit in the Style of Ishcia
There is no question at all, that Coniglio all Ischitana is by far the most popular and well-known dish in all of Ischia. The island of Ischia is much larger than its more famous nieghbor, Capri, and the island is filled with many vineyards where grapes are grown for the islands wonderful wines. And all over the island, in the vineyards, up the mountains, and in the woods, wild rabbits roam and have been the main source of meat on Ischia for hundreds of years.
Yes they make wonderful wine in Ischia, and if you are ever there, eating this famed rabbit dish, you must drink one of the island’s tasty wines. Biancolella is oh so delicious, and the wine most popular all around Ischia. Another fine white wine is made from the native Forastera grapes, and if you’re looking for a robus red, Per Palumm (Piedirosso) is robust and up to the task to pair with Coniglio Ischitana, or and grilled, roast, or braised meat that might be on the table.
CONIGLIO ISCHITANA
Ingredients :
1 small Rabbit (2 /2 lbs), cut into 8 pieces
1/4 cup Italian Olive Oil
4 cloves Garlic, peeled and roughly chopped
1 small Onion, peeled and diced
¾ cup dry White Wine
Sea Salt & Black Pepper (teaspoon each)
1 – 28 ounce can San Marzano Plum Tomatoes
⅛ teaspoon Red Pepper Flakes
3 sprigs Fresh Thyme ( or 1 teaspoon dry Thyme)
Place olive oil in a large pot and turn heat to medium. Add half of the rabbit, and cook for 6 minutes on all sides. Sprinkle a little salt and black pepper over the rabbit pieces and continue cooking for a few minutes until the rabbit is nicely browned (3 to 4 minutes more).
Remove the rabbit with a large slotted spoon, and set aside on a large plate. Place the remaining rabbit in the pot, and cook just as you did in preceeding step.
Remove rabbit pieces from pot.
Add the garlic and onions and cook over a low flame, striing with a wooden spoon, for 5 minutes.
Add half the wine to the pot, and tun heat to high, and scrape the bottom of the pot so you will deglaze the pan, lifting the brown bits on the bottom of the put into the liquid. Let cook at high for 3 minutes.
Add the remianing wine and all the rabbit to the pot, and cook on medium heat until the wine has reduce to ⅓ its original volume.
Add the tomatoes to the pot, with the Thyme, the Red Pepper Flakes, and the remaining salt and Black Pepper.
Bring the liquid to the boil, then quickly lower to a simmer, and let the Rabbit cook until tender, about 45 to 55 minutes more.
Turn the heat off, the Rabbit is done.
In homes in Ischia, families usually remove about half of the sauce from the pot, to lightly dress some spaghetti or maccheroni, as a primi course that preceeds eating the Rabbit as the main course (Secondo). We recommend you doing this. The rabbit does not need a lot of sauce to coat and eat it, and a little sauce on some pasta, sprinkled with a bit of grated cheese is a wonderful way of eat the dish.
You can serve the Rabbit on its own with the braising sauce, and if you like, you can serve some sauteed greens or whatever vegetable that you like on the side.
Buon Appetito !
Daniel Bellino Zwicke
This recipe has been generously given to the reads of this blog, by author Daniel Bellino Zwicke for your use and enjoyment. The recipe is Excerpted from Daniel’s forthcoming book
POSITANO The AMALFI COAST – Travel Guide / Cookbook and Stories of Capri, Ischia, Naples and The Amalfi Coast Italy.
Daniel Bellino Zwicke
This recipe has been generously given to the reads of this blog, by author Daniel Bellino Zwicke for your use and enjoyment. The recipe is Excerpted from Daniel’s forthcoming book
POSITANO The AMALFI COAST – Travel Guide / Cookbook and Stories of Capri, Ischia, Naples and The Amalfi Coast Italy.
POSITANO is COMING SOON
by Daniel Bellino Zwicke
TRAVEL GUIDE / COOKBOOK
And STORIES
Of NAPLES CAPRI ISCHIA
The AMALFI COAST
ITALY
.
POSITANO 