Rustic Italian Cuisine
By Rosa Calenzo and Jarod Knowles
()
About this ebook
Rustic Italian Cuisine, Old World meets New World by Rosa Calenzo 207 pages of delicious Rustic Italian Campania Cuisine, We're going to make an expert out of you! Get your copy now!
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Book preview
Rustic Italian Cuisine - Rosa Calenzo
Chapter 1 - Antipasto
Arancini e Banchetto Tartufo
Rice Balls with White Truffle. Also known as Bianchetto truffles, these are found in Campania during the spring season. They are used to add truffle flavor to antipasto, and various dishes like pasta and risotto.
Ingredienti:
109 grams rice is about 1 serving, 300 grams is 2-3 servings
Bianchetto truffles flakes
300 grams of Arborio rice
Parmesan cheese
Salt
Black pepper
2 Eggs
Ricotta, cheese, Cottage cheese
Breadcrumbs
Olive oil
Esecuzione:
Overnight let the rice stay in a pot of water preferably refrigerated.
In a pot, add one third water, add the Arborio rice and bring to a boil. Drain in a strainer and let it rest for 5 minutes.
In a bowl bring the rice in there and add a spritzer of olive oil. Add 4 tablespoons of truffle flakes.
Now add 4 tablespoons of Parmesan cheese, ground peppercorn or black pepper. Blend in 2 eggs yolks.
Add the ricotta cheese and the rest of the white truffle flakes.
Now mix everything together with incessant vigor then let it rest for 3 hours in the fridge.
Now create golf ball size arancini and with a teaspoon stuff the inside with ricotta and truffle flakes then close the balls.
Take out 2 bowls, in one bowl beat the egg whites, in another bowl add the breadcrumbs.
Dip the arancini ball twice in the egg white without dripping then dunk in breadcrumbs evenly spread across. Repeat this for each ball.
In a deep skillet add the olive oil and set to medium heat. Add the balls and let fry until fill browned.
Place the balls on a serving platter laden with a Scott towels to drain excess oil.
Serve.
This exquisite appetizer or antipasto may not be in your routine but good to add for those special occasions.
Buon appetito!
Bruschetta
Toasted Bread but sounds so much better in Italian! The Campania style dish is a perfect snack antipasto for any occasion, even a BBQ on the patio.
Ingredienti:
Adjust servings according to prepared pieces
Italian bread, sliced
Tomatoes, diced
Basil leaves, chopped
Garlic cloves, minced
Olive oil
Balsamic vinegar
Salt
Black pepper, ground
Mozzarella
Esecuzione:
Preheat oven to 350°F (177°C).
On a wooden cutting board slice the Italian bread into ½ thickness.
Lay on an oven pan or air fryer pan and lightly toast with a soft center finish.
Meanwhile in a mixing bowl ready the filler. Combine the tomatoes cut in pieces and minced basil. Dash some olive oil, salt and crushed peppercorn. A smidget of balsamic vinegar is essential.
Coat the toasted bread with a cooking brush soaked in ready bought minced garlic in its own juice.
Now with a spoon add the filler at the center of each piece of bread then gingerly spread it.
Warm a little more for 5 minutes to melt the Mozzarella pieces you added last.
Transfer all to a serving platter and there you go!
Serve warm.
I like my Bruschetta with mozzarella and balsamic glaze topped with tomato bits. Bits, cubes who cares, it’s all good and delectable galoris. Watch the garlic though as if too much garlic then it’s just garlic bread. At any rate it makes for a great antipasto or simply a side treat for a meal.
Buon appetito!
Bulbo d'aglio Arrostito
Roasted Garlic Bulb is so buttery soft and addictive. You simply grab one of the cloves, squeeze it and eat the garlic. Imagine biting into a chicken leg and then one of these cloves!
Ingredienti:
Adjust servings according to prepared pieces
Garlic bulbs
Olive oil
Esecuzione:
Preheat oven to 350°F (177°C).
Get a cupcake tray lightly spray some olive oil.
Place the garlic bulbs in each cup depending on how many servings you will need.
Roast for 5 minutes to a nice golden brown.
Remove from the oven and let them rest. Leave the skins on the cloves even if they may appear to be peeled.
Serve hot with your main meal.
A festoon delight to accompany any meal especially involving meat. Most recipes require mincing, chopped garlic but why not creamy garlic from roasted bulb and cloves. Try it as indescribably delicious.
Buon appetito!
Corona di Burrata
Burrata crown Campania style is a dish made from the shell of mozzarella cheese then filled with Arugula salade, sliced tomato. Seasoned with salt and black pepper, basil, oregano. Great antipasto.
Ingredienti:
A head of lettuce is about 6 servings
1 Burrata cut crisscross
1 fresh Arugula salad
1 fresh Tomato
Basil
Salt
Oregano
Olive oil
Esecuzione:
In the middle of a serving platter display the burrata. Fill the center with 1 fresh arugula salad, 1 fresh sliced tomato, basil, salt, oregano.
This will bring out the aromas.
Arrange the burrata like a crown.
Serve cold.
Simple appetizer yet effective. Adds a certain flare to the meal.
Buon appetito!
Crostini
Toast bread with toppings but sound so much better in Italian. Just like Italian
can be pronounced either with as long I
or It
as you like all depending on the setting you are in at that time. Nevertheless Crostini Campania style is a delectable treat usually served during Thanksgiving. But easily adaptable for any occasion.
Ingredienti:
Adjust servings according to prepared pieces
1 Baghette e fete tostata, 1 baguette and toasted slices
1 Baschetta di pomoderini, 1 tray of cherry tomatoes
Parmiggiano a scaglie, flaked parmesan
Oregano, oregano
Aglio tritoto, chopped garlic
Sale, salt
Olio di oliva, olive oil
Esecuzione:
Preheat oven to 350°F (177°C).
On a wooden cutting board slice the baghette into ¼ - ½ inches thickness.
On an oven baking pan place the bread slices, using a cooking rush lightly coat with olive oil or use an olive oil spray can from the grocery store. Bake for 5 minutes per side until browned.
Place the toasted bread slices on a serving platter or decorative basket, add the sliced cherry tomatoes, olive oil, and season with oregano and salt. Top off with parmesan flakes.
Serve.
Great presentation for Thanksgiving. A great treat as an antipasto.
Buon appetito!
Insalata di Asparagi con Uova sode
Asparagus Salad with Hard-Boiled Eggs, Campania style with yet more veggie delights. Another vegetable treat to add as a side dish.
Ingredienti:
1 kilo = 2 lbs, therefore ½ kilo = 1 lb. Suggested ½ lb per person
½ Kilo di esparagi freschi, kilo of fresh esparagus
Acqua, water
Aceto bianco, white Vinegar
Sale, salt
Zucchero, sugar
Chiodi di garofano, cloves
Uova sode, hard boiled eggs
Esecuzione:
Under running water wash the asparagus thoroughly.
On a wooden cutting board trim the asparagus. Cut off only the hard bottom part.
In a pot filled with fill with 2 parts water, 1 part white vinegar, salt and sugar. The addition of the sugar in most recipes is to balance the acidity. Toss in the asparagus, add salt. Bring to a boil. Turn off the heat.
Do not drain and set aside. Keep the asparagus in the pot and let it simmer for 1 hour.
In the meantime add a spoonful of cloves. Periodically stir.
Drain in a strainer.
In a pan add the water and eggs. Put amount of eggs according to intended portions to serve. Boil away. Run under cold water to stop cooking process.
Set portions of the asparagus in serving plates with sliced or diced boiled eggs.
Serve hot.
Great Christmas addition. Asparagus is a super food and an asset to add this to your routines.
Buon appetito!
Insalata di Gamberi
Shrimp Salad Campania style is only one of many variations on a theme. There is also a Catalan version of this dish. A delicious antipasto for those special occasions. Serve Colossal shrimp.
Ingredienti:
1 pack = 12 shrimp per pound, 2 servings per person so can make 6 servings
1 pack of clean Shrimp
1 orange
1 lemon
1 pack of Spinach
Olive oil
Salt
Esecuzione:
Under running water clean the shrimp thoroughly. Drip dry in a strainer.
Get a skillet, over medium heat add a bit of olive oil.
Very fast sauté the shrimps, 1 minute per side.
Add the clean spinach on a serving platter. Display the shrimps on top of the spinach.
Slice the orange, and lemon and decorate with the shrimps.
Add salt with a tinge of olive oil.
Serve.
Something I tend to cook up for holiday cheer. Everybody loves shrimp and you can never make enough.
Buon appetito!
Mozzarella Caprese
Caprese Salad Campania style made of fresh sliced Mozzarella cheese, tomatoes and basil. Great antipasto.
Ingredienti:
Adjust servings according to prepared pieces
1 Buffalo mozzarella slice
2 Tomato slices
10 fresh Basil leaves
Olive oil
Salt
Black pepper, ground
Chili pepper
Esecuzione:
In a serving platter display each item by placing 1 basil leaves (green), with a 1 slice of mozzarella (white), and 1 slice of tomato (red). Repeat until run out of items.
You are basically alternating the ingredients arranging them like the Italian flag.
Add salt, olive oil, pepper, can also add Chili pepper.
Serve cold.
Nothing complicated here but hits the savory spot. Display of flag for those winning soccer moments of the Azzurri.
Buon appetito!
Pane all'aglio
Garlic bread is probably the most popular doo food out there that people from all walks of life the world over appreciate. We will give this delight a Campania twist. The exciting thing about this is that you can add pitted black olives in the dough too, use your imagination but let’s keep it Campania style!
Ingredienti:
Adjust servings according to prepared pieces. Typical bread loaf = 20-24 slices
1 pound Bread dough loaf
¼ cup of Olive oil
4 Garlic cloves
¼ cup Parmesan cheese
1 tablespoon Parsley
Salt
Black pepper
Black olives, pitted
Basil
Esecuzione:
Preheat oven to 350°F (177°C).
In this recipe we will assume that you bought a 1 pound bread dough loaf. If instead you want to make your own bread, we have a chapter dedicated on this.
However to prevent you from flipping through pages, you basically do the following:
In a bowl, mix the flour, salt. Pour the warm water with the baking powder into the sifted flour. Mix vigorously. Add olive oil.
Knead the dough on a clean surface sprinkled with flour for about 10 minutes. Shape it into an Italian bread load. At this point you may wish to add pitted black olives or a favorite of ours - basil!
Cover with a kitchen towel and let rest for 2 hours until expanded.
On a wooden cutting board cut the bread dough loaf into thick slices, to about ½ inches. Do not slice all the way down and keep the slices connected to the loaf.
In a bowl, mix the filler olive oil, garlic, parsley, salt, and pepper.
With the cooking brush apply the filler inside each slice of bread, ensuring to coat both sides.
Wrap the bread dough shaped as a loaf in aluminum foil.
Take out an oven baking pan and lightly mist the olive oil on its bottom. Lay the bread dough shaped as a loaf on it. Bake for a good 15 minutes with irresistible bread plum aroma travelling throughout where you live. Don’t answer the door! Ensure it is crispy on the outside.
Let it rest some 5 minutes.
Serve warm.
A worldwide renowned delicacy that will accompany any dish imaginable. Or simply eat it as is!
Buon appetito!
Samosa in stile italiano
Samosa Italian Style, you know countless centuries before pizza pockets became all the rage, there we were in Campania creating this work of art Samosa style pizzas! Great Antipasto!
Ingredienti:
Adjust servings according to prepared pieces
Pasta filler
1 uovo, egg
Sale, salt
Farcia Ripieno, stuffing
Noci tritote, walnuts, minced
Zucchero, Sugar
Cannelle, cinnamon Ceylon
Pane grattugiato, grated breadcrumbs
Ricotta fromaggio, cottage cheese
Olive oil
Esecuzione:
Preheat oven to 350°F (177°C) but for 10 minutes only.
In a bowl, to create the filler