A Sweet And Sour Summer Antipasto: Generoso’s Caponata

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Now that summer is approaching, Generoso loves making this simple sweet and slightly sour eggplant and caper based antipasto that is quick to make (about 40 minutes) and delicious. For this recipe you will need one large Italian eggplant, 1/2 cup of capers, three medium sized tomatoes, five cloves of garlic, one cup of red wine, one red onion, two stalks of fresh basil, extra virgin olive oil, sea salt, and pepper. Let us know how yours turns out and thanks for watching! XO Generoso and Lily

Music: Ottorino Respighi’s Ancient Airs and Dances, Suite No. 1

Generoso’s Light and Bright Zuppa di Pesce!

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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”

Generoso’s Delicious Timballo di Melanzane

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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 Finally Makes Spaghetti and Meatballs!

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As I stated very early in this video, I think that the hidden desire within everyone who knows an Italian who cooks is; When will that man or woman make me spaghetti and meatballs!”  This has been told to me over the years by several people whom I presented a plate of the aforementioned family favorite dish.  The length of time that this takes you in entirely dependent on who sweet you would like your tomatoes to be.  The longer the cooking time, the more mellow the tomato will be.  For this dish you will need two pounds of a ground beef and pork mix that cannot be less than 80% lean, two cans of puree tomatoes, two eggs, ten gloves of garlic, fresh parsley, oregano, salt, pepper parmesan cheese and of course, spaghetti.  Please let us know how yours turned out!  Music: Giuseppe Torelli’s Trumpet Concerto in D ‘Estienne Roger 188.  Enjoy!!!

 

 

 

How to Make Lily’s Version of Cantonese Tomato and Egg

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Tomato and egg is a very pedestrian dish that is a common quick bite in the Fierro House. Lily grew up eating it right after school with rice, but as an adult, she began to make her own version with thick rice noodles (mostly only because she is a noodle fiend). Lily’s version incorporates the egg into the tomato, which is different from the traditional stir fry. See how to make this simple, yet satisfying dish! Enjoy!

Music courtesy of Joseph-Maurice Ravel’s Ma mère l’oye