Happy Holidays Everyone!
It is quite cold here in Southern California and as I had a cold as well I thought to make this warm comforting soup for you, Zuppa con Lenticchie e Pomodori (Italian Lentil and Tomato Soup) . This is an easy to make and hearty soup that only needs a few ingredients and just a bit of cooking time (about one hour). Here is what you’ll need: One pound of lentils, one an of crushed tomatoes, one container of chicken broth, 3 spring onions, 6 large carrots, one bulb of garlic, salt, pepper, and olive oil. Give the short video a watch and let me know how yours turned out. Happy New Year!!
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Music: Agustin Barrios Mangore’s Waltzes, Op 8
Being that the last couple of weeks have seen the weather cool off considerably here in Los Angeles, I have decided to show you how to make one of my favorite fall dishes, Arista di Maiale Al Latte (Pork Loin Cooked In Milk). This is an easy to make creamy, hearty dish that you can serve as a secondi. Cooking time should be about two hours so save this one for the weekend. Not too much prep but you will need a lot of cooking time. The ingredients you will need are: A two pound piece of boneless pork loin, 750ml of whole milk, eight cloves of garlic, thyme, 3 spring onions, olive oil, salt, pepper. Lily really loved this one. Let us know how yours turns out and enjoy the fall!
Music: Felix Mendelssohn: Organ Sonata, Op. 65 no. 111
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
Generoso been under the belief that his beloved carpaccio was a Sicilian dish, as many of the best dishes of the fish variety emanate from Sicily, but there is enough evidence that Tuna Carpaccio first appeared in a Venetian cafe sometime in the 16th century. Regardless of its true origin, this dish has been changed a million times for a million different tastes. Most Italian dishes are contigent on getting the freshest and finest ingredients that you can find, and Generoso’s take on tuna carpaccio may be the best example of a Italian dish that demands the best ingredients. You will need about 8 ounces of sushi-grade tuna (nothing else will do), extra virgin olive oil, one shallot, two ounces of fresh basil, two large garlic cloves, a half glass of white wine, two large lemons, and two ounces of capers. The tuna is “cooked” like ceviche using citrus so the time from prep to plate is short, about 30 minutes. A good baguette will be a welcome addition when serving this.
Super for hot summer nights, like the 100+ day when we made this dish. Enjoy! And let us know how yours turns out!
Music: Polovetsian Dances by Borodin.
Generoso loves he Scotch Egg and has dined on them on many an occasion over the years but he always felt that something was missing so he transformed this classic dish into a bizarre Italian version that we enjoy every now and then. The basic idea is there, a 6 minute boiled egg nestled into the middle of a large meatball that is deep fried but Generoso makes a few changes to the recipe that we know you will enjoy.
What you’ll need is a pound of ground pork and a pound of ground beef (80% lean) as opposed to the sausage meat that is normally used in the traditional Scotch Egg. You’ll also need about 9 large eggs, a half pound of unseasoned bread crumbs (Generoso uses panko), a half pound of all purpose white flour, four carrots. one green onion with bulb, 12 cloves of garlic, two stalks of fresh oregano, three stalks of fresh parsley, one can of puree tomatoes, olive oil, 1/2 cup of ground parmesan, salt, and pepper. A deep fryer is awesome is you got one, otherwise please be careful when using a pot as a deep fryer. Please let us know how yours turns out and repost to your friends!
Music: Rachmaninoff: Suite No. 2 for two pianos, Op. 17
Again, Italian is such a pretty language as Zuppa di Pesce simply means “fish soup.”
From the coast of Tuscany comes this awesome tomato and seafood based soup that is super easy to make!
The most time that you will spend in preparation is when you select your seafood. You will need shrimp, octopus, clams, and whatever sea fish you wish to add as well as a can of puree tomatoes, parsley, 8 cloves of garlic, red wine, extra virgin olive oil, salt, pepper, ground parmesan, and a hearty bread of your choice. Cooking time should only be about 70 minutes. Enjoy and let us know how yours turns out! XO Generoso
Music: Mahler – Symphony no. 5, I. “Trauermarsch”
With only a few more weeks of summer left, Generoso decided to end the week with the bright, delicious taste of the classic dish, chicken scallopini. Super easy and quick to make, this chicken (pork or veal is fine as well without altering the other ingredients in the recipe) with its light summery sauce should make any hot night come alive. You will need 24 oz of chicken breast, 1/4 cup of white wine, 3/4 cup of fresh lemon juice, 1/2 cup of chicken broth, 2 tablespoons of capers, olive oil, breadcrumbs, salt, pepper, and rotini pasta (or any non-thread pasta of your choosing). Please let us know how yours turns out and enjoy!
Music: Hungarian Rhapsody No.2, S.244:2 by Franz Liszt
As a proud Neapolitan I am thrilled to show you how to make Spaghetti alle Vongole (spaghetti and clams) which originated in Naples and is very popular throughout the surrounding Campania region. Easy to make but as all Italian food is about ingredients, you cannot skimp when it comes to your clams. Make sure that they are fresh and closed when you buy them. I’ll show you how to clean your clams and the entire process. You will need a box of spaghetti, two pounds of manila clams, 1/2 cup of white wine ( I like Riesling for this), 3 ounces of fresh parsley, 4 cloves of garlic, 8 ounces of cherry tomatoes, red pepper flakes, olive oil, salt, and black pepper.
Let us know how yours turns out!
Music: Dvorak: String Quintet in E-flat Major, Op. 97, B. 180
This delicious and dangerously unhealthy Italian dish usually makes it may to the table in Italy sometime during the spring when the peas are harvested, but here Generoso shows you how to make this dish in the dead of summer in our Los Angeles apartment. From prep to plate this dish should take you a little over thirty minutes to prepare, and for the most part is created in a way similar to that of any risotto. So get ready for a lot of stirring. You will need two cups of arborio rice, four cups of peas, 1/2 cup of ground Parmesan, one half yellow onion, 1/2 pound bacon/pancetta, four tablespoons of butter, olive oil, salt and pepper. Let us know how yours turns out. XOXO Generoso and Lily
Music: “Felix Mendelssohn: Songs Without Words”
Polenta is that delicious corn meal bite that is perfect for dinner after a cold day outside. My recipe for these fried polenta slices with spinach should make for a different appetizer for your next event. You will need cornmeal, spinach, butter, red wine, garlic, salt, olive oil, black pepper, and whole milk mozzarella. Let us know how yours turned out!
XO Generoso and Lily
Music: Robert Schumann’s Fantasiestucke Op 88