SICILIAN PORK WITH HONEY TOMATOES
Serves 4

4 pork cube steaks, about 1/4 lb each
2 teaspoons Italian-style herb seasoning
2 teaspoons olive oil
1 medium onion, chopped
1 3/4 cups ready crushed tomatoes
1/2 teaspoon ground cinnamon
1 tablespoon honey
2 tablespoons red wine vinegar

Season meat with half the herbs and salt and pepper to taste. Heat oil ( Read more... )

Zabaglione - or Zabaione, Sabayon - is a traditional Italian dessert made with egg yolks, sugar, sweet liquor {usually Marsala} and sometimes cream, mascarpone, or whole eggs. It's similar to French "Mousse", whipped into shape to be light and airy. In Italy, it is usually served with fresh figs and cookies/biscuits. In Argentina, it is known as ( Read more... )

PORK TUSCANESE
Serves 4

1 tablespoon olive oil
1/2 onion, diced
1/2 cup red bell pepper, seeded and sliced
1/2 cup green bell pepper, seeded and sliced
1 lb boneless pork sirloin chops, cut into 1 inch cubes
2 cloves garlic, minced
2 cups recipe-ready crushed tomatoes
1/4 cup dry white wine {or chicken stock}
1 1/4 teaspoons Italian herb seasoning

Heat ( Read more... )

PEARS WITH CHOCOLATE SAUCE 
Serves 4

As well as for pears and chocolate, this recipe calls for espresso, cinammon, lemon and hazelnuts. Piedmont is famous for its hazelnuts - NUTELLA got started there.

6 shelled hazelnuts
2 1/2 cups sugar
4 cups water
Juice of 2 lemons
Pinch of ground cinnamon
2 large, ripe Bartlett or Bosc pears, washed and peeled
1/2 cup ( Read more... )

There is more than what meets the eye when dealing with the Italian hams known as Prosciutto. While there are two types {cooked and raw}, most non-Italians think of the uncooked, air-cured variety known as Prosciutto crudo. This type of ham has been made in Italy since Roman times, the name coming from Latin meaning "dried of liquid." Prosciutto di ( Read more... )

TORINO COFFEE AND CHOCOLATE TREAT
Bicerin

Serves 4

A Coffee and Chocolate Treat from Turin's Traditional Cafes. 
Here's a decadent way to enjoy your morning shot of espresso. In Turin, capital of Piedmont, in the morning or early afternoon, in elegant, turn of the century cafes, you'll see people drinking Bicerin in little glasses inside a metal cup ( Read more... )

STRAWBERRIES WITH BALSAMIC VINEGAR
6 servings

In Italy, the first sweet strawberries of the season are often paired with balsamic vinegar. It might sound like an odd combination until you remember that vinegar is simply fermented wine. The sweet taste and tart acidity of balsamic vinegar highlight the flavor of the berries.

4 cups fresh ( Read more... )

PENNE WITH GRILLED SHRIMP, ASPARAGUS AND PINE NUTS
Serves 6

This is a light combination of penne, fresh asparagus, and grilled shrimp. Toss everything together just before serving and top with toasted pine nuts.

3/8 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
2 tablespoons dry white wine
1 tablespoon ( Read more... )

SICILIAN PASTA WITH ANCHOVIES AND BREADCRUMBS
Pasta con Alici e Pangrattato

On my last visit to Sicily I {the author} spent much time on the beach of the Saracen Hotel at the Isola delle Femmine. The people there joked that they were the only Arabs who did not fight Israel. It crossed my mind that in looks and in character they had much that was Arab ( Read more... )

PASTA SQUARES WITH PORCINI MUSHROOMS AND SHRIMPS
Stracci ai Funghi Porcini e Gamberetti

400g/8oz pasta squares
200g/8oz fresh, raw peeled shrimps
150g/6oz fresh or canned porcini
100g/4oz chopped ripe tomato
1 clove garlic
2 tablespoons extra virgin olive oil
1 tablespoon chopped parsley
Splash of dry white wine
Salt & white pepper to taste

Wash ( Read more... )