I remember the first time I tried Bufala Mozzarella…  it was a party in my mouth! and I thought, “where have you been all my life!” There’s no going back to “other” mozzarella after you experience bufala.  If you enjoy bufala as much as I do, you also know that it’s not very easy to find unless you live in NYC, LA, Chicago or another major city.  The problem with makers of good bufala is that they are very proud of their mozzarella and they safeguard their reputations to the fullest extent.

True story: I had 2 colleagues when I lived in Bologna, one was from Battipaglia and the other from Caserta (both located in Campania) and both cities are very well known for their bufala mozzarella.  Every time one of them went home to visit family we would ask them to pick up some bufala mozzarella.  On several ocassions they would fail to produce, not because they didn’t try but because they answered incorrectly when they were asked questions from the seller.  “Where are you taking it?” “When will you arrive?” “When are you planning to eat it?” If your plans didn’t include eating the bufala within a few days of purchase they wouldn’t sell it to you!

So when I returned to the US bufala mozzarella was usually a special find on a high end menu or something to look forward to when I went to Italy but a few years ago I started seeing it at Costco of all places.  It’s not always available and not as good as the ones we used to eat from the mom-n-pop shops in Caserta or Battipaglia but it sure is delicious!  The brand is “Fattorie Garofalo” from Capua (CE) in Campania and imported by Arthur Schuman Inc. in New Jersey.  It comes in a little tub with 5 bufala mozzarella balls.

With tomatoes still in season and loads of basil still in the garden, it’s a great time to make a delicious Caprese Salad.  So next time you’re in Costco… keep a look out in the cheese section for bufala mozzarella and impress your dinner guests with a little taste of Campania.

Caprese Salad:

Slice the bufala and fresh tomatoes into 1/4 to 1/2 slices, arrange them on a plate and drizzle some good extra virgin olive oil over them, add salt, pepper and fresh basil. (you can add balsamic vinegar too if you want… but I think it takes away from the bufala.)  Enjoy and buon appetito!

Escarole is a favorite green in many Italian families.  Some of the more popular ways to prepare escarole are in soup, with beans, and as a simple salad.   The escarole in our garden has been ready for a few weeks now and we have been enjoying it to the fullest!  One of my favorite ways to prepare escarole is cooked with bread.

Here’s what you need:

• Fresh escarole
• Extra virgin olive oil
• garlic
• day old bread or stuffing bread
• salt and pepper

Here’s what you need to do:

Add a few tablespoons of extra virgin olive oil to a pot with some chopped garlic and let it simmer for a few minutes.  Wash your escarole and chop it into pieces, then add it to your pot making sure the escarole is still wet as the water will help steam the escarole.  Cover and stir occasionally until your escarole becomes tender, then add your bread or stuffing bread, salt and pepper (crushed red pepper if you like) and let it simmer for several minutes until the bread becomes soft.  Simple and delicious!  Drizzle a little fresh olive oil on top if you like. It makes a great side dish or main course with some fresh bread.

If you haven’t entered to win the $50 Venetian Mask gift certificate, you still have time (see post below.)  I have extended the deadline until tomorrow at 5pm EST.  Here’s what you need to do to win:

• You need to leave a comment on the Venetian Masks post
• And either retweet the post (upper right corner of the post) or mention the giveaway with a link on your blog or facebook page.

Do you ever have those days where you think: What are we going to cook for dinner?  You need to go grocery shopping, you didn’t take anything out of the freezer and you really don’t want to make anything that takes too much effort.  Spaghetti alla Carbonara is the perfect dish for such an occasion!

I haven’t made Spaghetti alla Carbonara in a long time but a few weeks ago I was visiting Chef Chuck and noticed the great new videos on his blog.  I watched him cook a Carbonara and told myself I had to make it again soon, so last night – I did.  It’s a great tasting, easy to cook recipe that the whole family will love!

Here’s what you need (serves 2):

• 1/2 pound of spaghetti (I like Spaghetti #12 because it’s a bit thicker)
• 1 onion
• 1-2 cloves of garlic
• diced sopressata, bacon or pancetta
• 2 tablespoons of extra virgin olive oil
• 1 egg
• 1/3 cup of grated parmigiano or romano cheese
• salt and pepper

Here’s what you need to do:

• Add 2 tablespoons of extra virgin olive oil to a large saucepan and simmer your onions, garlic and sopressata for 10-15 minutes over low heat until your onions are caramelized.
• Beat your egg and grated parmigiano cheese together in a bowl and set it aside.
• Cook your spaghetti separately and then add it to the saucepan with your onions, garlic and sopressata.
• Pour the egg and parmigiano over your spaghetti and mix it all together. The hot spaghetti will cook the egg as you mix it all together.  If it’s too thick you can add a splash of pasta water (the water you cooked the past in.)
• Add salt and pepper to taste… remember that the sopressata (bacon or pancetta) is already pretty salty, so you probably won’t need to add much salt.

Pretty simple right?  Make sure to visit Chef Chuck and see him cook it on video.

Oh, did I mention that the Sopressata is ready?? We won first prize AGAIN! Do you want to try it? I’m giving one away so this is what you have to do to participate.  Comment on this post by Friday at 5pm EST and retweet this post by clicking on the retweet button in the upper right hand corner (you’re not on twitter?!!? Get it together! you’ll need to sing-up now won’t you?)  I’ll choose a winner at random… for US participants only (sorry but sending meats internationally isn’t easy or cheap!)

PS – Chuck gets a sopressata for the inspiration. Thanks Chef!

It was a full day of making soppressata, salsiccia and capocollo on Saturday.  It was a regular salumificio around here!  Add to that my mamma’s cooking,  a little homemade wine and quattro chiacchiare and it equals a good time! In about a month, we’ll be able to taste the fruits of our labor.

Click here for more details on making Italian cured meats.

I’ve received a lot of emails regarding making homemade soppressata over the last few years.  Some people just want me to hand over the recipe, others ask advice and some just want to chat because they make homemade soppressata too.  I appreciate all the emails… so keep them coming.

Here are a few things I need to clarify about Soppressata:

• Yes, Calabresi make the best Soppressata… listen, Calabresi don’t claim to make the best mozzarella di bufala or the best pizza or the best wine.  CALABRESI MAKE THE BEST SOPPRESSATA.
• Timing is everything… there’s a reason why we make it in the winter months (no flies, less humidity)
• Air pockets in your salumi are NOT good.  Make sure to poke your salumi with a toothpick or similar sized object to get the air out when your making them.  Those nets shown above also help push out any air trapped inside and squeeze the meats as they cure.
• There is no substitute for real casings… if it grosses you out, think about becoming a vegetarian.
• I have never purchased a soppressata that has even come close to a homemade soppressata (my father’s, uncles, other Italians.) Store bought soppressata is over-priced and overall not good.  If you don’t agree, send me one and I’ll do an honest review and hold a blind taste test…. I’ll even put your logo on Italyville for a month if I’m wrong.

On another note: Thanks to everyone who participated in the Olive Oil Shop giveaway.  I picked the winner using a random number generator and the winner is… Liz from Life in la Citta’ De Rosas. Congrats Liz!  For everyone else, there is still time to get 25% off your order at oliveoilshop.com by entering promo code: Italyville during checkout until March 15th so head on over and get some olive oil (make sure it’s Italian!) Keep checking back for more giveaways coming soon on Italyville and don’t forget to follow Italyville on Facebook and Twitter.

When my parents were growing up in Calabria, they didn’t have much and when it came to cooking, nothing went to waste… especially since they grew up in large families (mom is one of 8 and dad is one of 6.)  Many of the foods and recipes that they made came with them to the US and became a part of our meals.  The cycle in my family goes a little something like this:

• Young child:  put food in front of them – if they like how it tastes, they eat it, if they don’t, they won’t
• Teenager: tell them what you’re making – if they like the sound of it, they’ll eat it, if they don’t they won’t
• Adult: if it tastes good, who cares what it’s called or what it sounds like or what it is.  IT TASTES GOOD.

Gizzards are one of those foods and in this economy, a great way to save a buck.

What you’ll need:

• Gizzards
• olive oil
• 1/2 onion – chopped
• 1 clove of garlic – diced
• red wine
• salt & pepper

What to do:

Gizzards are very tough, so start by boiling the gizzards for 1 hour.  Once you’ve boiled them, add a splash of olive oil in a sauce pan or frying pan with your onion and garlic.  Let them simmer for a few minutes and then add the gizzards and enough water to almost cover the gizzards.  Then add a splash of red wine and your seasonings… I used salt, pepper and adobo (which is an all-spice.)  Bring to a simmer, cover and reduce the heat to low for about 15 minutes.  Then uncover your gizzards and let the water reduce for another 10-15 minutes.  Cut up a nice loaf of bread and pour yourself a glass of red wine… enjoy and buon appetito!

It looks like we have a slow start to this years Seven Fishes Feast… so I’ll have to get things started with some of my favorite dishes.  My father is the fisherman in the family and a great cook as well… so he usually takes the reigns on Christmas Eve. { To be clear, he usually designates my mother as Sous Chef (she does all the real work) and he puts things together to make it seem like he did it all… but I promise I won’t tell anyone dad.} I’ll share the recipes for these soon but you’ll have to share yours first.

Make sure to submit your recipe for the “Seven Fishes Feast!”  The deadline is December 18th.  Here’s what you need to do to participate.

Here are some of my favorites:

Insalata di Mare

Zuppa di Pesce

Baccala’ con pomodori e olive (this is a Calabrian Specialty)

When my parents grew up in Calabria “la Cucina Povera” was in full affect.  La Cucina Povera is simply making use of everything/not wasting anything but at the same time creating dishes that don’t sacrifice in taste or goodness.  La Cucina Povera emerged due to economic circumstances but continues today in many parts of Italy not only because of economic circumstances but also for the deliciousness of the cuisine and traditions that were created.  Some recipes have become mainstream – pizza, polenta, spaghetti cacio e pepe while others are regional or less known.  La Cucina Povera is more than just recipes however… it’s a way of life.  Foraging for greens or mushrooms, eating the stems and roots (when others throw them out.)

Which brings me to frisoli.  In the spring, a lot of families (used to be more) in southern Italy buy piglets and raise them during the year feeding them scraps, acorns, bad castagne (chestnuts), etc. and in the winter months kill the pig to make sopressata, salsiccia, pancetta and much more.  Everything would be used… I mean everything!  The blood would be fried, the lard used for soap, the feet were eaten, skin, ears… and so on.  In order not to make the cured meats too fatty, some of the fat is cut away but there are also small pieces of meat that remain with the fat.  The fat is then boiled down and the result it frisoli!  It’s not for the light hearted, the dieter or you whole grain pasta eaters but take a tablespoon of frisoli and mix them in with scrambled eggs and you get a party in your mouth! Another way to use frisoli is to bake them in bread… out of this world!  Gotta love la Cucina Povera!

So I managed to wipe out my entire hard drive last week… to add insult to injury, I have a back-up drive but never got around to hooking it up.  All my photos (that I didn’t upload to snapfish) including some of the “fantastic photos” I had yet to post (sorry) and much much more.  I also had several emails from readers that I hadn’t replied to, so my apologies to you if you wrote to me and I didn’t reply.  Damn you hard drive!  But life goes on.

After roasting my hard drive, we roasted and jarred some red peppers.  Here’s the link from last years post on how we roast our peppers. It’s a simple process that is time consuming but  well worth the effort!

From my inbox:

*Joe C. from New Jersey has a couple fig trees that have produced a whole lot of figs (lucky Joe!) and he’s looking for a fig jam recipe.  I don’t have one but maybe someone can help Joe out.

*Michele D. asks for the family sopressata recipe…. let’s not get crazy Miche.  How many times do I have to tell you… there are no recipes.

*The Debate continues… I’m talking about THE DEBATE – Sauce vs. Gravy.  Todd thinks Gravy is cRaZy and Stacy grew up using Gravy in Boston.

* “How to be a Good Italian Daughter” by Antoinette LaVecchia is playing in New York City.

A few weeks ago I mentioned that we were having a hard time finding tomatoes here in New England due to a tomato blight in the area and we weren’t going to be able to make sauce this year, which was a big bummer.  Well, last week my father found a great deal on tomatoes from a produce retailer in Hartford (a fellow Calabrese may I add) 25lb of tomatoes for $5… and we didn’t have to pick them!  So we filled up the car and saved the year.  Nice save dad!  Result – 96 jars.  There’s nothing better than fresh homemade tomato sauce!  Here’s more on how we do it.

As I mentioned in my recent post about Italian food, some of the best recipes come from Italian creativity when times are tough (la cucina povera) in southern Italy that was pretty much all the time… well, times are tough everywhere!  but don’t let that stop you from making delicious Italian food.  Pasta Pie or pizza di macaroni is a great way to make leftover pasta into a great new recipe.  This recipe was created for exactly that reason… as you may know, Italians don’t cook the “correct amount” of anything.  It goes something like this at my house, “how many people are we?… 6?  we’ll need 3 pounds of pasta.” So when there’s a pound of pasta left over, what do you with it?  (Yes frat boy, you could eat it cold.)  make Pasta Pie!

There’s no reason to wait until you have leftover pasta though… Pasta Pie is a great treat anytime!  especially in the summer.  Check out this monster my brother-in-law made this past weekend.  This is 4 pounds of pasta deliciousness.  Everyone has their own recipe, amounts, types of pasta, etc.  I don’t have the exact recipe (hint: there is no exact recipes in Italian cooking, the sooner you realize that, the happier we will all be) but here’s the basics of how he makes his… which was delicious!

He uses different types of long pasta (spaghetti, bucatini, etc.) if you use short cut pasta it tends to crumble easily.  The different pasta types also help make it less dense. Cook your pasta and let it cool and drain well.  Then beat 12 eggs per pound of pasta (no, that isn’t a misprint… 12 eggs per pound of pasta, I never said my brother-in-law wasn’t cRaZy) apparently my sister only had 24 eggs to add to the 4 pounds of pasta so it didn’t come out exactly how it should have (so 48 eggs would be the correct amount here?… C-r-A-z-Y!)  Add the eggs, grated parmigiana, salt and pepper to the pasta and mix well.  In a humongous frying pan (obviously) add olive oil and let the pasta mixture cook until golden brown (the trick is to move the pasta around so that it forms in the pan) then take the lid of the pan and flip the pasta.  Let both sides get golden brown and you have yourself a Pasta Pie.  I wouldn’t recommend starting with a 4 pounder… you might want to make a 1 pounder first.  You can also add other ingredients as well… sopressata, ham or whatever your creative Italian soul is feeling.  So have yourself a slice of Pasta Pie, a fresh summer salad and a glass of wine.  Enjoy and buon appetito!