Tramp
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Joined: 2/8/2007
Msg: 51 | |
| Italian-American 'Legacy' Foods
Posted: 7/31/2007 8:57:08 AM | E va bene... Melanzane, and please do not put any cheese in it.
Here goes an easy one:
cut into long, thick slices
put some olive oil and vinegar, garlic..., lightly, with your finger.
Bake or broil, turn a few times.
Use same with Portobello Mushrooms.
And, have a glass of red wine handy, put a peach in it, dessert is done. | |
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| Italian-American 'Legacy' Foods
Posted: 7/31/2007 9:26:40 AM | sounds great, future...
tramp, i've roasted eggplant like that, with red peppers and mushrooms...i've been using balsamic vinegar...what kind do you use?  | |
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| Italian-American 'Legacy' Foods
Posted: 7/31/2007 9:42:48 AM | Do y'all think you could handle some Middle-Eastern recipes, even though this IS an Italian foods legacy thread? I've got a few...or if you'd like to keep the thread pure as Bertolucci virgin olive oil, you can always contact me. [Wow, that sounds like a weird come-on...but if it works...  ] | |
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| Italian-American 'Legacy' Foods
Posted: 7/31/2007 10:31:20 AM | I was brought up ethnic Italian, of which I'm very proud.
Back in the fifties and sixties, Most people thought Italian food was meatballs & Spaghetti. and maybe Salami etc.
When I first moved to my present neighborhood. I would ask for "Prosciutto" at a deli and the guy would look at me like i was nuts! He didn't even know what is was never mind carry it. Then "Pancetta", same results.
Now, however the supermarkets all carry both or at least Prosciutto.
And the Italian food has come a long way here in Warwick, RI
I love to cook especially on a cold winter day. Maybe make "Salsicce con Fagioli"
(Sauasges with beans), John | |
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| Italian-American 'Legacy' Foods
Posted: 7/31/2007 10:37:43 AM | I never miss an Italian wedding...for whatever reason, I just love the wedding soup...I know it sounds stupid but its pretty tasty. There is way more to Italian cooking than pasta...hmmm....
Maybe a thread called "Chef Boyardee is NOT Italian for Italian cuisine". I have a few books. Every region is different from the meats used to the cheeses to the tomatoes or lack thereoff...one day, I am going to spend a month in Italy doing nothing but eating and having my wallet stolen... | |
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| Italian-American 'Legacy' Foods
Posted: 7/31/2007 12:32:48 PM | | need...i have a cookbook here called italian regional cooking...its funny how two towns could be as close together as 5 miles or so but in different provinces and have two foods that are called the same thing vary so greatly | |
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Tramp
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Joined: 2/8/2007
Msg: 57 | |
| Italian-American 'Legacy' Foods
Posted: 7/31/2007 7:13:42 PM | Shade, I am sure the others would not mind.
Some of the best Italian cooking has Middle Eastern origins. ( Rome, Jewish).
Playsnice, Balsamic, or, any red wine you do not like to drink.
Hmmm... no peppers, have become enemy.
But at times use those small white onions with mushrooms, grilled, let them cook in the skin, wonderful. | |
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Tramp
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Joined: 2/8/2007
Msg: 58 | |
| Italian-American 'Legacy' Foods
Posted: 7/31/2007 7:29:44 PM | FistnCuffs, not just the cooking, language, uses as well, dialects.
That's because there have been some foreign influences.
My area: Greek, Spanish, Nordic Countries.... at times in the same town you see very dark haired people and many blonds. | |
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| Italian-American 'Legacy' Foods
Posted: 7/31/2007 7:53:25 PM | | hi there playsnice, polenta is made with corn meal. in the old days, they couldnt afford much so it was a poor italianos dinner, so my mom would mix the water ratio half cold water and half hot. she would mix the cornmeal with the cold water and then pour the cold mixture into the boiling water. make sure they,re are no lumps it takes alot of stirring until it thickens. pour it on your plate and top it with your favorite sauce and grated cheese.....dont forget your favorite italian sausage and maybe some nice escarole..you can find cornmeal in the oatmeal section of your grocery store...good luck | |
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| Italian-American 'Legacy' Foods
Posted: 7/31/2007 8:36:39 PM | | thanks richie for the info on polenta...i actually made some over the weekend using directions that were posted previously, and i think it turned out pretty well...now i'm wondering what to do with all the leftover since my kids refused to eat it...lol...any body got any nifty ideas? | |
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| Italian-American 'Legacy' Foods
Posted: 7/31/2007 9:07:35 PM | | hi fistncuffs , ...you do look like you know better than 'regional' cooking , it's what you and i call 'original' , being creative with whatever is in the pantry ... i'm truly Transylvanian and yet i always cooked so far-off what my old ladies used to , just challenging them...i do make the most awesome cabbage rolls ( i did promise you the recipe...lol ) , my kids and their young friends still go ga-ga over them ... but then i cook Italian with the best of them ...go figure ... btw: what IS your specialty ? | |
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| Italian-American 'Legacy' Foods
Posted: 7/31/2007 9:15:47 PM | hmm...thats a baited question ileana...oh...you mean food?...
i'd hafta say spaghetti sauce and alfredo | |
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| Italian-American 'Legacy' Foods
Posted: 8/1/2007 2:11:25 PM | i didnt know whether to post this here or in the whats for dinner thread...but it is kinda italian and it is for dinner tonight so here goes...
was lookin in the freezer here for somethin...found a dozen or so home made italian sausages...i made them a while back...
ok...thats a good start...fried them over a low heat with water cuz they were still frozen...what to do, what to do...looked in the pantry for some home made sauerkraut...there it was...gone...ok...i just bought two cases of diced tomatoes...
i picked a couple of green bell peppers...a smal handfull of some kinda hot peppers...hungarian something or other...chopped an onion...picked a few fresh basil leaves...garlic...salt& pepper...a bit of msg...tsk tsk...a sprinkle of rosemary and threw all that in the frying pan...this dish needs water btw...ok...got all that in the pan and let the flavors get acquainted for a bit...then i dumped in a can of diced tomatoes and started it simmering...next i added a cup or so of penne...turned the heat way down and covered it...when the penne is done...its ready to eat...it'll be ready in about 10 minutes... | |
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| Italian-American 'Legacy' Foods
Posted: 8/1/2007 7:07:59 PM | | B E TEN...you could always post food pics in your profile...as long as your main pic is a face pic i think its ok... | |
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| Italian-American 'Legacy' Foods
Posted: 8/2/2007 7:26:03 PM | | ok...was just reminded tonite of something that my mother used to cook quite often that i just never really liked...those flat green beans with diced potatoes in tomato sauce...eewww | |
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| Italian-American 'Legacy' Foods
Posted: 8/2/2007 8:32:14 PM | | flat green beans...do they have a name?...i do recall some kinda metalic tasting beans...fava beans i think... | |
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| Italian-American 'Legacy' Foods
Posted: 8/3/2007 5:31:25 AM | | hmmm...maybe fava beans...they're flat and long yeah?...and what about those red and white long beans???...i think they might be called cranberry beans...or maybe not...i just know my nanny used to make me get them at the market for her...never had the courage to try those, though | |
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| Italian-American 'Legacy' Foods
Posted: 8/3/2007 8:38:42 AM | | oh yes!...thanks...that's what my mom called them...pole beans...didn't like em with potatoes and tomato sauce...but i think now i might if they were sauteed in some garlic and oil...MAYBE i'll try it.. | |
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| Italian-American 'Legacy' Foods
Posted: 8/3/2007 8:54:46 AM | | Unless it's an East-Indian tomato-based curry (such as masala), ain't NO CHANCE these lips are tasting string beans swimmin' in marinara...seems unholy. | |
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