Submitted by KCIC Member, Emma Rantucci
This recipe is from the Mountain Region of Garfagnana, near Lucca, in beautiful Tuscany. This recipe belonged to Emma’s grandmother.
Recipe by Melina Moran
~this recipe can be gluten free, dairy free and vegan
Risotto is one of my household’s favourite dishes because of the bursting flavours and comfort of this warm hearty dish. It could be served as an appetizer or main course and appeals to a variety of taste buds and preferences.
Step 1. In a medium size quart pan, warm up the vegetable stock and add fresh herbs and half teaspoon of salt for flavour.
Step 2. Using a large pot (non-stick or enamel finish), sauté the garlic and onion in butter, over medium-high heat.
Step 3. Stir for a few minutes until they become translucent and the wonderful aromas start to develop, then add the arborio rice. While stirring, take a sip of the wine you poured into a glass at the start of this recipe 😊
Step 4. Combine so the rice is completely coated in the butter and mixed into the garlic and onions, and sauté until they turn light brown and begin toasting. Add a pinch of salt to begin layering of flavours.
Step 5. Now it’s time to add the wine and deglaze the pot, you will hear it sizzle and absorb into the rice quite quickly. I used Social White blend from Intrigue Wines but have also used Bling wine in a can from the View Winery and it works great too! Whatever you like, dry or sweet, you just need some type of white or rose to add a layer of flavour and deglaze the caramelization from the sautéing. This is also a good time to sip your own glass of wine.
Step 8. Once it’s to your preferred texture, you will turn the heat off and add the mashed butternut squash, chopped rosemary, tablespoon of butter and lemon juice. Combine and serve with a small sprig of rosemary on top. And a glass of wine if you still have some left 😊
Recipe courtesy of Patti DiMaria
Patate e Ceci, con Pomedoro e Basilico (Potato and Chickpea and Tomato Stew with Basil)
Contributed by KCIC member Mary Wooldridge
This is a fast and easy dish that is full of flavour, packed with nutrients and meatless
2 Tbsp olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 can cubed tomatoes 28 oz or 796 ml , blend chunky
3 medium potatoes peeled and diced
2 cups chicken broth or vegetable broth 500 ml
1 can chickpeas drained 19 oz or 540 ml
1/2 tsp paprika
1/2 tsp hot pepper flakes optional
Fresh Basil or 1/2 tsp dried basil
Salt and pepper
Romano cheese for garnish optional
Spaghetti Pastiera/pasta frittata
Contributed by Rita Conroy, KCIC member
(Petretta Family Easter Recipe)
Cook mixture until golden brown on bottom, gently slide pie (uncooked side UP), onto plate large enough to cover pan. Cover the pie with fry pan. Holding the plate & pan firmly, flip the pan & plate over. Place fry pan on burner & cook until bottom is lightly browned.
When done, remove pie from pan onto a plate & let cool to firmly set. This can be eaten warm or cold.
NOTES: * 1 c. of pecorino can be substituted for 1 c. of parmesan.
This recipe can be tailored to your own tastes. Other herbs can also be added: ie parsley.
Buona Pasqua - Easter bread
Lina's Easter Bread - Contributed by KCIC Members - Lina & Rosann Nanci
Yield: 4 bread rounds
2 cups sugar
2 cups milk
½ cup margarine
¼ cup vegetable oil
2 tablespoon instant yeast
2 lemons (grate peel & juice)
2 teaspoon vanilla
2 tablespoon Anise seeds
1 tablespoon salt
Approximately 12 cups of flour
1. Combine 1 cup of flour, and all dry ingredients (yeast, salt, anise) and mix well.
2. Beat eggs well, add sugar, milk, melted margarine, oil, lemon, and vanilla. Beat well.
3. Add flour mixture to egg mixture, then begin adding flour 1 cup at a time (bread dough consistency).
4. Knead dough into a ball. Transfer into a bowl, cover and leave overnight for dough to rise (at least 6 hours)
5. In morning, knead dough, transfer onto cutting board.
6. Divide dough into 4 pieces. Flour cutting board and roll each piece into bread rounds that are approximately 1.5 – 2 inches thick. Place on pizza baking pans lined with parchment paper.
7. Allow the bread to rise again, at least 1 hour.
8. Brush tops with milk.
9. Bake at 350 F for 30 minutes or until golden brown.
With any Italian recipe from our Nonnas it is always “a little of this and a little of that”. There are no exact measurements. These breads are made with love so feel free to add more lemon, or more anise or vanilla based on your own tastes…
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