Un Saludo a las Cucinas de Italia: Caffe Corretto

Friday, September 18, 2009

Caffe Corretto

This is a warming after dinner drink on a cold winter evening. Cozy up by the fire and enjoy a cuppa. In fact in the cold mountains of Italy this is a warming drink all day long. For each serving; add a shot of grappa (an unaged brandy, originally from Italy, distilled from the pomace of a wine press) to a demitasse of espresso and just a dash of sugar. Have lemon rind to stir/dip for added flavor.

No comments:

Post a Comment

About This Blog

I am American of Italian descent and have incredibly vivid memories of the aromas and tastes from my Grandmothers (Nana) Northern Italian kitchen in San Francisco, CA many years ago. She was born in Vigliano Torti near Roma in Italy. She passed when I was 7 years old, so I never did learn from her in the kitchen. Like most cooks in her day, she did not write down her recipes and secrets. My passion for cooking was sparked years ago in that bustling kitchen in San Francisco.

In my late 50's I remain a passionate Foodie who loves to cook Italian as well as many other kinds of food. The kitchens of Italy and America old and new inspire me. When I was young, regional cooking in Italy was still well defined and only occasionally would my Nana prepare a plate of spaghetti or other pasta in the manner of Southern Italy.

Today the regional differences have almost all disappeared, and on restaurant menus one will find dishes from every part of Italy. I maintain though, that food, just like dialects, is best expressed and understood within its own borders. Nobody will ever prepare delicate, tasty tortellini like a Bolognese grandmother who has made them all her life, and a Northern Italian will not have that special magic touch in preparing the fabulous pasta of the south.

This food blog is inspired by the wonderful dishes of my Nana, Maria Rita Bianco Gonella, my mother, Josephine Gonella Hines, and by all the Italian cooks old and new in the kitchens of Italy and all over the world. I do not claim to be an expert but a passionate cook. Imported Italian ingriedents are not always found in all areas of the states. For instance imported canned Italian tomatoes. If you live near a metropolitan city such as San Francisco, New York or Sacramento you will have Italian markets to shop at. I seriously doubt you will find the same in Glenwood, Iowa for example. I do not cook in Italy. I cook in Amercia and the recipes I cook reflect that.

This Italian food blog was created with my brother, children, grandchilden, nieces, nephews and other family members in mind.

Have fun in your kitchen!

Basics of an Italian Pantry

Parmigiano-Reggiano - the cheese is produced under strict regulations in Parma, Reggio, Modena, Mantua and Bologna. It is made with milk produced between the 1st of april and the 11th of November. This cheese is made by hand by artisan cheese makers, following a tradition that has not changed for seven centuries. It is a low-fat cheese with a high protein content. It has a subtle flavor that enhances many dishes including soups, risottos and pasta. It can start or end a meal. Imported parmigiano-reggiano is an expensive cheese but a little goes a long way.

Ricotta - is a cheese by-product made from whey. It is soft and delicious and used in many pasta preparations. You can usually find fresh ricotta in Italian and specialty stores. Whole milk ricotta readily available is a good substitute.

Pecorino Romano - this cheese is made from sheeps milk. There are other varities of pecorino other than Romano however it is the best known one i thjis country. The other ones that are milder are usually used as table cheese.

Mozzarella - The best ones are the fresh buffalo or cow milk mozzarella's. They are creamy and soft, unlike the factory-made mozzarella found on grocery store shelves that is rubbery and tough and nothing like the real thing. The crowning glory of insalata Caprese.

Pancetta - is bacon, however unlike bacon it is not smoked. It is cured in salt and spices and aged a few months. You can now find Italian imported pancetta which is long like American bacon. American-made pancetta comes rolled. Good pancetta should have about the same amont of lean to fat meat.

Prosciutto - is unsmoked, salted and cured ham. The best known prosciutto comes from Parma. This prosciutto is produced under strick regulations and only best-quality pigs are used, being fed a high protein diet. Do not freeze prosciutto.

Butter - unsalted preferably
Olive Oil - the beautiful green extra virgin is my favorite.

Marsala - this wine comes from Marsala in Sicilia. A bit of good marsala can transform an ordinary dish into something quite special. Use dry marsala for cooking and sweet marsala for desserts and pastries.

Dry White and Red Wines - whatever you chose, make sure it is of a quality you will drink and enjoy the taste of.

Balsamic Vinegar - is a speciality of Modena and is an aromatic concentrated product made from the boiled down white Trebbiano grapes. Real balsamic vinegars that take approximately 10 years to make, ends up with a thick, velvety, highly aromatic quality that defines it. Today balsamic is commercially produced and aged two, three or five years. It is light-years away from the wonderful homemade product, yet it is still reasonably pleasant. If you can find a ten, fifteen or twenty year-old vinegar and you can afford it, purchase it and use sparingly and wisely. Keep in mind you will only need a few drops to enrich a dish. Balsamic vinegar should read aceto balsamico tradizionale di Modena or Reggio Emilio.

Red Wine Vinegar - Choose one that has a deep red color and is not flavored with other ingredients such as garlic or herbs.

Parsley -- the parsley used in Italy is the flat-leaf variety, not the curly type.

Rosemary - this aromatic herb is used extensively throughout Italy. It is so easy to grow in your garden.

Basil - has a sweet taste and is popular in the fact it generates the spirit of summer. It is used in the always popular pesto sauce.

Sage - is a favorite to use in Italian game dishes. Be careful, a little sage goes a long way.

Salt
Black pepper

Red Pepper Flakes or Peperoncino - a small hot red chile pepper is a favorite in Southern Italian kitchens. I find it easier in this country to purchase the dried red chile flakes.

Arborio Rice - is a short thick-grained rice used for making risotto. As it cooks, it gives risotto its creamy consistency.

Dried Porcini Mushrooms - are imported from Italy and have a delicious, highly concentrated flavor. These dried mushrooms can be kept for several months in the pantry. They must be soaked in water before using. The soaking water will become intensly flavored with the mushrooms and is used in many preparations as well.

Dried pastas - in my Amercian-Italian pantry I mostly have Barilla Plus dried pasta that are high in fiber, omega 3's, protein and many other things that are healthy for your body.
Spaghetti
Penne
Rigatoni
Tagliatelle
Orecchiette
Pastini
Or any personal favorite pasta shape

Tomatoes - keep in mind Italians use tomatoes with a light hand. Use fresh tomatoes when they are ripe, fragrant, and meaty. When not available use good-quality canned whole tomatoes such as the Italian imported brand San Marzano or Cento. If they are not available to you in your area, use American brand Organic Muir Glen crushed tomatoes instead of the whole tomatoes.

Dried or canned Cannellni Beans

Onions
Celery
Carrots

Garlic - Italians are actually light handed with garlic using just enough to flavor a dish but not too much to overpower it. Always use fresh garlic.

Capers - In Italy they are called cappero or capperone (fruit). The scientific names are Cappraris sponosa or Cappararis ovata. The are immature flower buds which have been pickled in vinegar or preserved in granular salt. Semi-mature fruits (caperberries) and young shoots with small leaves may also be pickled for use as a condiment. They have a sharp piquant flavor and add pungency, a particular aroma and saltiness to dishes and sauces. Areas with intensive caper cultivation production include Italy and Spain. Other sources are France, Greece, North African countries and Asia. "Poor Man's Capers" are said to be the green buds of nasturtiums that grow wild around the Mediterranean. Rinse capers before using to rid them of the vinegar taste.

Olives

Anchovies packed in oil - one thing to keep in mind when using anchovies; moderation. Rinse before using.

Amaretti di Saronno - these are a delicious imported almond macaroon that taste like no other. This crisp cookie is used in many desserts, and as a stuffing for baked apples, peaches or pears.

Mostarda di Cremona - This is made with large pieces of fruit which are preserved in a sweet, mustardy syrup. It is tradtionally served next to boiled meats and also mixed into vegetable fillings.

Un Saludo a las Cucinas de Italia

Friday, September 18, 2009

Caffe Corretto

No comments:

Post a Comment

Memorie di

About This Blog

Follow This Blog

Followers

Culinary Unit Converter

Culiverter

Blog Archive

Basics of an Italian Pantry

About Me