Sometimes our recipes do get a bit intense as far as prep and as this was a cold fall night, I decided to make this quick and delicious soup that is short on prep time and ingredients but big on flavor: Zuppa di Cavolo e Cannellini (Kale and White Kidney Bean Soup). From prep to table should take you about an hour and for your ingredients you’ll need: One can of crushed tomatoes, a bundle of fresh kale, one bulb of garlic, olive oil, a large yellow onion, oregano, salt, and pepper. Hope you enjoy the video below, please let us know how yours turned out! XO Generoso
Music: Georg Friedrich Händel’s Concerto Grosso in B-flat major no. 7, HWV 325
This delicious and beautifully easy to make dish comes from Catania on the north coast of Sicily and is always perfect for a cool fall day. From prep to table should take about ninety minutes but there is not a huge amount of chopping to be done here. My recipe for this dish varies on a few ingredients, one being the use of ricotta salata which is usually a bit tough to find no matter where I’ve lived so I have always used large grated pieces of romano instead. I also love a bit of kick to my Norma sauce so I add a good amount of crushed red pepper and then for an extra mellow flavor that melds perfectly, I opt for a few ounces of olives.
Here’s what you will need to make this dish happen: One box of penne pasta, one can of puree tomatoes, one large eggplant, olive oil, a dozen olives, 6 ounces of hard romano cheese, fresh parsley, fresh thyme, salt, and pepper.
We were joined by our dear friend Oriana for this video. Thanks for her help and smiles when we were making this dish.
Let us know how yours turns out and thanks for watching!
Music: Tchaikovsky’s Concerto No.1 in B flat minor Op.23
As we are still in a slightly colder than normal June here in Los Angeles, I am still pulling out some of my dishes that are more meant for fall than summer. Unlike my eggplant dish from a couple of weeks back, Timballo di Melanzane, my dish for you this week, Linguine Con Capperi e Pancetta (linguine with capers and bacon), should only take you about 25 minutes from prep to plate. You will need the following, Linguine, olive oil, capers, one sweet onion, four large strips of bacon, 1 cup of light cream or half and half, salt and pepper, 1/2 cup of parmesan and eight cloves of garlic. If you have a large frying pan, a colander, and a pot to boil your pasta, then you are all set. Let us know how yours turned out. This is a tasty and fast dish that you will enjoy again and again. XO Generoso
Music: Frédéric Chopin’s Ballade No. 3 in A-Flat Major, Op. 47.
Be warned: This dish is not a quick meal. Prep and cooking time should be about three hours but I assure you that it’s well worth it! Think timpano but instead of dough and bechemel you will used fried eggplant slices. You will need two large eggplants, a box of penne pasta, romano cheese, sweet Italian sausage, 1/2 pound of ground beef, one onion, one can of puree tomatoes, olive oil, salt, pepper, ground oregano, six cloves of garlic, 1 ounce of fresh basil.
Make sure you let the dish cool for 30-40 minutes before cutting as it will fall apart.
Music: Ravel’s Ma mère l’oye
Generoso’s take on the Italian pork stew is a sweet and hearty dish that was made for these late winter’s when you crave something rich and filling after a long day. Think of this as an Italian Beef Bourguignon! You will need 2 pounds of pork sirloin, a can of puree tomato, ground bay leaf, salt, pepper, parsley, one cup of red wine, white flour, cinnamon, one box of farfalle, and a large onion. Takes about 2 hours to make from prep to plating. Let us know how yours turned out!! XO Generoso and Lily
Music: Aaron Dunn’s Sonata No. 1
Braciola is a variance on the Italian dish known as Involtini. In Italy, Involtini are thin slices of pork, chicken, or beef that are rolled with Parmesan or Romano, usually held together with a toothpick, broiled and are served as the second course in a traditional meal. As I was taught in the more Southern Italian/US version which is like Involtini except we lose the toothpick for an bondage-master’s Saturday night supply of twine as we would drop our Involtini into our Sunday’s ragu, where it would be slowed cooked for many many hours. What comes out is a tender, almost flakey beef entree that I serve with pasta; In this case, Orecchiette, which is dearest Lily’s favorite.
You will need the following ingredients for the braciola and the ragu: One pound of flank steak, cooking twine, five cloves of garlic, one cup of ground romano, three ounces of provolone cheese, one cup of white wine, one cup of unseasoned bread crumbs, two cans of crushed tomatoes, salt, pepper, olive oil, a small bunch of fresh parsley, one pound of Italian sweet sausage. As always we hope that you enjoy this recipe and do let us know how you do with your attempt . Love, Generoso and Lily!
Music: 2 Legendes, S. 175 by Franz Liszt.
Inspired by the sensational risotto we ate at Rosso B, a brand new corner pizzeria in Haymarket here in Boston, I decided to make my family’s take on risotto for you this week. Risotto is really a blank canvas and you can make it however you would like. This week, Lily and I found some beautiful spring onions and portobello mushrooms for cheap at Haymarket so that was going to be the basis for this risotto. I also love making it with a pesto base and seafood but I find that the vegetable risotto really brings out the creaminess of the arborio rice, which is the one essential ingredient for our risotto, that and a lot of butter and goat cheese. You will need about 4 cups of vegetable broth, 2 cups of arborio rice, 4 ounces of goat cheese, 1/2 cup of white wine, 2 sticks of butter, 5 gloves of garlic, 1 spring onion, two portobello mushrooms, pepper, salt. Let us know how yours turned out and buona fortuna!
Music is Pictures At An Exhibition by Modest Mussorgsky.
Generoso will teach you how to make this classic dish that originated in Lazio, Italy his way. Quick to cook, linguine carbonara has a modest list of ingredients: Pecorino Romano cheese, eggs, bacon, parsley, garlic, light cream, salt, pepper, olive oil and of course linguine. A quick dish that is great for cold winter nights. Let us know how yours turned out! Music: Ottorino Respighi’s Suite no. 1 from Ancient Airs and Dances.
What does radio DJ Generoso know about everyone’s favorite Italian soup, minestrone? Well, he sure does eat a lot of it, and his momma taught him out to make it so he wouldn’t be penniless from eating out every night. Completely vegetarian (even vegan if you can avoid covering it in romano cheese like Generoso does) and outrageously delicious! Video is 13 minutes in length. Music supplied by famed non-Italian, Antonín Leopold Dvořák!