issue 35-36 april-may 2006

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COOKING CLASSES Schedule
For May - June 2006
See details and menus for the next classes in the schedule page

Wednesday, May 31 2006 - Williams-Sonoma, Beverly Hills
A Mediterranean Al Fresco Lunch

Wednesday, June 7 2006 - Williams-Sonoma, Beverly Hills
Homemade Pastas and Seasonal Sauces

June 14, 2006 - Williams-Sonoma, Manhattan Beach
A dinner from Venice. Experience the elegant taste of the Serenissima, the most serene republic of Venice. Risi e bisi, ancient Venetian dish of rice and peas. Brasato, beef is slowly pan cooked in red wine sauce accompanied by cabbage sautéed in the Venetian style. Classic Panna Cotta with berries and strawberry sauce.

Wednesday, June 21 2006 - Williams-Sonoma, Beverly Hills
Italian Desserts

June 28, 2006 - Williams-Sonoma, Manhattan Beach
American Italian Classics. Spaghetti with Meatballs from Apulia, in a thick rich Tomato Sauce. Braciole, beef rolls filled with mixed vegetables in the style of Naples. Sauteed Rappini with extra-virgin olive oil and garlic. And to finish crunchy dark chocolate hazelnut biscotti.

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Pâte à Choux(Cream Puff Dough) and Profiterol

Improperly called bigne’ in Italian, the Pâte à Choux are a simple type of pastries that can be easily transformed in many, sometime spectacular, preparations. In Italy Choux Pastries filled with custard are often stacked in a tall pyramidal shape. Chocolate is poured on the stack and decorated with whipped cream. Choux Pastries can also be filled with savory mousse or cream to make delicious appetizers.

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All you want to know about
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TIRAMISU’
PASTA
PIZZA
RISOTTO
POLENTA
GNOCCHI
SOUPS
ALFREDO
ITALIAN REGIONS
Northern Italy
Central Italy
Southern Italy
Tuscan Food
Roman Cuisine
Sicilian Cooking
Neapolitan Cooking

TOP FIVES

Top 5 Recipes

1. Classic Tiramisu’
2. Basic Pizza Dough
3. Gnocchi
4. Pasta Alfredo
5. Tiramisu w/berries

Top 5 Articles

1. Tiramisu’ History
2. Italian Cooking
3.How to eat spaghetti
4. All Tiramisu’
5. Pasta History

Past Newsletters
25 June 2005
26 July 2005
27 August 2005
28 September 2005
29 October 2005
30 November 2005
31-32 Dic’05-Jan’06
33 February 2006
34 March 2006

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Cooking for my Cat

How to Eat
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BEST ARTICLES

The History
Of Tiramisu’

BEST RECIPES

Anna Maria’s
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Stuffed
Chicken Roll

CLASSIC
TIRAMISU’

From Rome
Italy

Introducing:

Adele VOLPI

Please join Adele and learn about this New fabulous Italian Dishes and L’Antica Favorita restaurant

Gnocchi with Clams and Porcini Mushrooms

Lasagna with Cauliflower Cream

My sister Adele recently fulfilled her lifetime dream: To have her own restaurant. She likes to experiment with new combinations of flavors. All perfectly Italian, all perfectly new.

Risi e Bisi
Rice and Peas Soup

Peas have been cultivated on the hills and fields of Veneto for centuries. This ancient dish from the Serenissima (most serene) Republic of Venice was ritually offered to the doge, the ruler of the city, on the day celebrating Saint Mark.

Risotto con
Zucca e Radiccho
Risotto with Pumpkin and Red Radicchio

Colorful and savory, this risotto features the combination of sweet pumpkin (zucca gialla) and bitter red radicchio.

Risotto con gli Asparagi
Risotto with Asparagus

Risotto can be flavored with all kind of ingredients. The delicate taste of asparagus blends perfectly with the cheese and the decoration with asparagus spears makes it a spectacular presentation.

Many don’t like liver for its lightly bitter aftertaste. The Venetians use onion to sweeten the taste of liver, in a dish that is famous throughout Europe.

Fegato
alla Veneziana
Liver and Onion
Venetian Style

Cape Sante alla Veneziana
Sautéed Scallops

Scallops (cape sante in Italian) are common in the Adriatic sea, rich of mollusc and crustaceans. In Italy they have many names: Ventagli (fans) because of their characteristic shape or pettini (combs) from their Latin name, Pecten.

Bigne’
(Pâte à Choux)
Cream Puff Dough

Profiterole

Bigne’ alla Crema di Salmone
Puff Pastries Filled with Salmon Cream

Biscotti all’Arancio
Orange Chocolate
Cookies

Bonus Recipe

A fantastic cookie recipe adapted from a book by Nick Malgieri. It is just fantastic! I couldn’t wait to share it with all of you!

Each town has its own traditional dishes, risi e bisi (rice and peas soup) , fegato alla veneziana (liver with onions), risotto and polenta among them.

The Cooking of Veneto

Venice should be visited by everyone at least once in a lifetime. It is a unique city, melancholic at times, built not only out of stones, it is said, but also of water and sky. The people have a special love for the pleasures of the table, accompanied by chatter and gossip.

Venetian cooking, as well all Italian food at large, is able to combine simple ingredients and sauces to form complex flavors. Veneto recipes are essentially simple, rich of the fresh ingredients and vegetables grown in the area, and strictly seasonal.

New Step-by-step Recipes

This double issue is very rich of new recipes. We feature recipes from one of the most beautiful and beloved regions of Italy: the cuisine of Veneto and Venice rich of unique flavors and dishes.

“Anna Maria cooks French again!” said a friend when he was served for dessert a Profiterol. Here is the recipe for Cream Puff Dough, the French Pâte à Choux, improperly called bigne’ in Italian.

Last but not least I am introducing a new guest chef, very close to me: my younger sister Adele. She is a professional chef in Rome where she runs a successful restaurant.

My book “The Timeless Art of Italian Cuisine” is going to be sold-out soon: only about 200 copies are left. Check this special announcement and learn how to order your copy before is too late.

A unique site where you will find step-by-step illustrated traditional Italian cuisine recipes for Tiramisu’, pasta, lasagna, gnocchi, risotto, pizza, and much more, articles on history of food, nutrition, and a food newsletter.