Macaroni with Olives (Maccheroni Con Le Olive)

Fusilli (corkscrew) pasta is the best pasta to be served with this dish, although any short pasta may be used.



* 1/2 cup extra virgin olive oil
* 1 medium onion, minced
* 1 medium garlic clove, minced
* 1 lb fresh tomatoes, peeled, seeded, and chopped, or 1 lb drained canned tomatoes, chopped
* 1 cup black olives, or 1/3 cup each black and green olives, halved and pitted
* 2 Tbl capers, drained and rinsed
* 2 tsp red wine vinegar
* 2 Tbl fresh oregano, or 2 tsp dried
* Pinch of sugar
* salt and pepper to taste
* 1 lb fusilli pasta or other short macaroni
* 1 cup freshly grated Pecorino cheese


# Heat oil, onion, and garlic in a large skillet and cook over moderately low heat until softened but not browned, 6-8 minutes.
# Add the tomatoes, olives, capers, vinegar, oregano, sugar, salt and pepper, and simmer for 15 minutes over low heat. Be careful with the salt since olives and capers are salty.
# Cook the fusilli in a large pot of boiling salted water until al dente (firm to the bite). Drain and mix with the sauce. Sprinkle on the cheese and serve immediately with additional cheese on the side if desired.

Spaghetti Alla Carbonara

This quick and easy recipe makes the Italian classic simple enough for even beginner cooks.



* 2 Tbl extra virgin olive oil
* 2 Tbl butter
* 4 oz pancetta, or 6 slices regular bacon, cut into 1/4" dice
* 1 lb spaghetti
* 5 eggs, well beaten
* 1/2 cup freshly grated Parmesan or Pecorino Romano cheese
* black pepper, to taste


Directions

1. Heat oil and butter in skillet, add pancetta or bacon, saute until golden, lift from pan with slotted spoon and drain on paper towels.
2. Cook pasta in plenty of boiling salted water until al dente (firm to the bite), about 10 minutes. Drian
3. Bet the eggs, 1/4 cup cheese, and pepper in a large bowl. Add pasta and toos well. Sprinkle pancetta or bacon on top with remaining 1/4 cup of cheese.

Gnocchi di Patate (Basic Potato Dumplings)

Another staple in Italian cuisine is Gnocchi. These tasty potato dumplings are very easy to prepare, and can be served in many ways, including topped with various melted Italian cheeses, or smothered with your favorite homemade tomato sauce.

Gnocchi di Patate
4 servings

4 medium white (Idaho or Russet) potatoes, about 2lbs.
1 Tbl salt
1 large egg yolk, lightly beaten
1 and 1/2 to 2 cups all purpose flour

Preheat oven to 375F. Wash and dry potatoes. With a knife, make a long incision in the potatoes lengthwise, about 1/2 inch deep.
Bake potatoes till tender, 45-55 minutes. When cool enough to handle, peel potatoes, and mash well. Add salt, egg yolk, and 1 and 1/2 cups flour. Mix with hands until dough begins to stick together.
Transfer the mixture to a wooden board and knead lightly, gradually adding remaining flour if dough sticks to board and hands. (The making of the dough should take no longer than 4-5 minutes.) Dough is ready when it is soft, pliable, and just a little bit sticky.
Cut dough in pieces the size of an orange. Flour hands lightly. Using both hands, roll out dough with a light back and forth motion into a roll about the thickness of your thumb. Cut each roll into 1 inch thick pieces.
Hold a fork with its tines against the board, curved part of fork facing away from you. Starting from outside of bottom curve, press each piece of dough with index finger firmly upward along the length of the tines. Let the gnocchi fall back onto the surface. Roll out the remaining dough, and repeat steps above.. Place gnocchi on lightly floured plate or baking sheet. They can be cooked immediately, or refrigerated (uncovered) several hours or overnight.
To cook, bring a large pot of salted water to a boil. Add gnocchi, and cook, uncovered, over high heat, until gnocchi rise to surface, about 1-2 minutes. Serve piping hot, with your favorite melted cheese or tomato sauce.

A Lesson on Cheeses

As many people know, cheeses are some of the most important ingredients in Italian recipes. In this post, we'll cover the characteristics of some of the most often used Italian cheeses.

**Before we begin, I must offer this tried-and-true advice: Please do not waste your time and money on the pre-processed, packaged 'supermarket' varieties of these cheeses. Always purchase your cheeses at Italian specialty stores if possible, as many specialty stores import their cheeses directly from Italy. If you can't find a specialty store in your area, there are several online Italian cheese sites. If nothing else, at least try to find Italian cheeses in the deli section of your supermarket, where they may be purchased by the pound, in block form. YOu will be amazed at the difference these fresh cheeses will make in your recipes, as opposed to the rubbery, bland, and over processed choices available in the dairy case. Not only will your recipes abound will flavor, your guests or family will thank you for the extra effort!

Now, on to our lesson...

Parmigiano - Reggiano
One of the most frequently used Italian cheeses, Parmigiano - Reggiano is produced under strict regulations in the provinces of Parma, Reggio, Modeno, Mantua, and Bologna. It is made with milk produced between the first of April and the elenth of November. Parmigiano - Reggiano is made by hand by artisan cheesemakers, following a tradition unchanged for seven centuries.
Parmigiano - Reggiano, served by the chunk and sliced, can begin or end a meal. Its gentle flavor enriches soups, pasta, and risotto. It is also a frequent ingredient in simple or complex salads. It is a low-fat, high-protien cheese, and is completly free of additives.
By law. Parmigian-Reggiano is aged at least one year. (aged 2 years, if you can find it, is even better!) Good Parmigiano has a straw yellow color, with a crumbly but moist texture.
Fresh Parmigiano is expensive, but a little goes a long way. It may be stored wrapped in plastic wrap, in the refrigerator, for up to three weeks without losing its freshness. If it begins to dry out, wrap it in a damp cloth and keep in refrigerator for a few hours, then remove the cloth and wrap in plastic wrap. Grate the cheese only as you need it.
Pre-grated domestic 'parmesan' (in the plastic bag) has absolutely no relation to Parmigiano - Reggiano, as you will see if you compare the taste of the two.

Mozzarella

Mozzarella is very popular in Southern Italian recipes. The most favored Mozzarella in Italy is made from the curd of water buffalo milk. Unfortunately, what we find most often today is prepared with a percentage of buffalo milk and a percentage of cow's milk, due to the lack of domesticated water buffalo. Again, visit your local Italian specialty store for the best selection of imported mozzarella. If you are lucky enough to find a good imported mozzarella, buy extra, and freeze that which you won't use immediately. Good mozzarella freezes well, and freezing is universally approved by the cheesemakers of Italy. Thaw overnight in refirgetor before using.
Smoked mozzarella is also available. When using smoked mozzarella in recipes, remember that it is quite salty.

Ricotta

Ricotta is a cheese byproduct made from whey, the watery part of the cow's milk. This soft cheese is used in the filling of many pasta preparations and desserts of southern Italy. Fresh ricotta is often not available imported from Italy, as it is very perishable. However, good fresh ricotta can be found in Italian specialty stores. Unlike most italian cheeses, the whole milk ricotta found in supermarkets is an acceptable substitute.

Fontina

Fontina is a wonderful table cheese. It is a tender, mild cow's milk chesse, produced in Val d'Aosta, dating back to the Middle Ages. Its soft, esy melting quality makes it a favorite for cooking also.

Pecorino

Pecorino cheese is made from sheep's milk. There are many varieties, but the most well-known in this country is pecorino romano, which is a sharp, stronlgy flavored hard cheese, mainly used as a grating cheese.

Mascarpone

Mascarpone is a double creamed cheese. Heavy cream is coaguated by the additon of citric acid, which gives this cheese its slightly sour taste. It is high in fat content, and somewhat resembles sour cream, which its thick, heavy consistency. it is used primarily in delicate pasta dishes and desserts, and is the essential ingredient in one of the most well known Italian desserts, Tiramisu. Please, please, do not substitute cream cheesse for this wonderful Italian cheese - you will be doing your recipes a great injustice!

There are many other, less well known Italian cheeses, wonderful in their own rite. This is just a list of those most commonly used in cooking. If you are fortunate enough to have an Italian specialty food store nearby, it's definitely worth a visit, if only to learn more about the fine cheeses that Italy has to offer.