Salute! Italian Cooking

Ciao, Buongustai! Did you miss me? Busy days! Today’s video is one of my favorites: Struffoli, a Christmas Italian Treat. A Classic! Dedicated to my mom Rosaria: we will make a lot of Struffolini together!!! And to my friend George, who made the amazing limoncello I am using in the video: Grazie, Giorgio! We will need: 5 cups of flour, 3 eggs, 1/3 cup of butter, ½ cup of sugar, Salt, Limoncello (by George!), Dry yeast, 2 cups of honey, 1 tbsp of sugar, Frying oil. Don't forget to Like and subscribe our Channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage #Struffoli #Christmas

Ciao, Buongustai! Today, Salute! Italian Cooking, for the region of Tuscany, proudly reproposes to you an Italian Classic that some historical misconception attributed to the French Cuisine: Il Paparo al Melarancio, the Duck in Orange Sauce. This delicacy of poultry and citrus comes from the beautiful Tuscany countryside, and reached France due to the marriage between the brilliant Caterina De’ Medici and Enry II of France. Read the full story at: https://saluteitaliancooking.com/f/classics-paparo-al-melarancio---duck-in-orange-sauce We will need: 1 whole duck – cleaned, 3 oranges and 1 lemon (zest, juice, pulp – divided) 5 oz of prosciutto (raw ham) 5 tbsp of butter, 3 tbsp of raw wildflower honey, Salt, Pepper, Nutmeg, 1 orange – sliced, Wine: Chianti Classico Tenuta di Renieri 2019, a fine and delicious medium bodied red, with spectacular notes of orange zest and orange flowers, fine creamy tannins, perfect for our greasy duck meat, and lively acidity. Don’t forget to like and subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage #duckinorangesauce #caterinademedici #anatraallarancia #paparoalmelarancio #duckalorange #canardalorange #renieri

Ciao, Buongustai! Today our foodie journey takes us to the beautiful dream island of Sardegna, with Risotto Noci & Pecorino, Walnuts & Pecorino Risotto. Andiamo! For 4 servings we will need: 3 cups of Rice 1 cup of Walnuts – chopped 2 cups of Beef Broth ½ cup of Butter 2 cups of Pecorino – grated Salt Wine Let’s melt our butter and toast the rice on high heat, adding salt to taste and a sprinkle of wine. Add the beef broth and cook until done, adding water if necessary. In a frying pan toast the walnuts, sprinkling with some wine. Combine rice, walnuts and Pecorino, and enjoy! Our wine from Sardegna is Dolia, Cannonau di Sardegna, 2020, A classic wine produced from the Cannonau grape, thought to be a local clone of Grenache, this offers wonderful aromas and flavors of ripe red and black berries. With a pleasant mouthfeel, it's very well-balanced with a smooth finish. Don’t forget to Like and Subscribe our Channel. More info: saluteitaliancooking.com Salute! #SardegnaTipicalDishes #ItalianCooking #Salute #CannonauWine #Walnuts #Pecorino #ItalianRegionalCooking

Ciao, Buongustai! Did you miss me? I did miss you, but we are back, so that’s all good! Today we will enjoy one of the easiest yet tastiest Italian Classics: Spaghetti Aglio & Olio (Garlic & Oil). For 4 servings we will need: 1 lb of Spaghetti – Cooked (make sure that the cooking water is salted, because this is the only Salt we will see today, Capisc?) 1 cup of Olive Oil 5/6 Garlic Cloves – Minced Red Pepper Flakes (to taste) Over medium/high heat warm up the oil, add garlic and red pepper flakes. When the garlic starts to get gold, toss your spaghetti in and fry for a few minutes, constantly stirring. Your eyes and your nose will tell you when they are ready, trust me! Our wine for today, recommended by the genius of David (Total Wine & More – Myrtle Beach), is Mauro Veglio, Dolcetto D’Alba, 2021. Light tannins, because we have no dairy and no meaty fats, and nice floral aromas for a sweet wine that compliments the strong garlic and the red pepper spice. Wine from the North, pasta recipe from the South… What can go wrong, right? More info: saluteitaliancooking.com Don’t forget to Like and Subscribe Our Channel. Salute! #ItalianClassics #Food&WinePairings #SaluteItalianCooking #AglioEOlio #Garlic&Oil #Spaghetti

Ciao, Buongustai! Today we will delight ourselves with an Italian Classic: Spaghetti alla Nerano, a famous pasta delicacy from the little town of Nerano. This is one of the favorite dishes of a Prince, Toto’, and a Giant, Eduardo De Filippo. You don’t know them? No, no, no… Anyway, for four servings we will need: 1 lb of Spaghetti – Cooked 3 Large Zucchini – Fried in Olive Oil with Minced Garlic (1 Zucchini “pureed” after frying) 1 Cup of Pasta Cooking Water 1 Cup of Provolone del Monaco – Grated Basil Let’s start by cooking our Spaghetti, al dente, and set a cup of cooking water aside. Let’s chop our zucchini and fry them in olive oil and garlic, and, afterwards, puree one of them with a blender. Now let’s add our blended zucchini to our pasta, with some cooking water, and let’s do the same with the provolone. Now let’s add the zucchini and the basil. Fatto! Our wine for today is Donnachiara Falanghina Beneventano, with its notes of citrus, mango, and the bright acidity that lovely softens with the strong Provolone. More info: saluteitaliancooking.com Don’t forget to Like and Subscribe our Channel Salute! #spaghettiallanerano #italianclassicrecipes #toto’ #eduardodefilippo #eduardo #defilippo #zucchine #nerano #falanghina #provolone

Ciao, Buongustai! Today we will taste another Italian Classic Recipe. It doesn’t have a specific region of origin, but from North to South & Islands, we all agree it’s SQUISITO! We will need (Quantities based on the size of your stomach): Tortellini – Cooked Onion – Chopped Ham – Diced Peas – Boiled Heavy Cream Melted Butter (SORRY, I FORGOT TO PUT IT ON THE RECIPE BOARD) Salt Over low heat slowly cook together – covered - butter, onion, ham, peas, salt. When ready, mix it with the Tortellini and add the cream. FATTO! Wine to pair with this amazing Primo: Tesoro della Regina Chianti Classico, 2020, with mild tannins and relaxed notes. A compliment to this delicatesse. More info: saluteitaliancooking.com Don’t forget to Like and Subscribe our Channel. Salute! #ItalianAmericans #ChiantiClassico #ItalianFood #ItalianClassics #ItalianRecipes

Ciao, Buongustai! Today we will enjoy a special cocktail, Italian Margarita, extraordinary for your summer holidays such as Memorial Day, Labor Day, Ferragosto. Just be careful because it is strong stuff! For one cocktail (which I divided in two glasses) we need: 1 & ½ Oz of Tequila LEGADO BLANCO 1 Oz of Amaretto DA VINCI 1 Oz of Limoncello KNIGHT GABRIELLO 1 tbsp of Lemmmmmmmmon Juice 1 tbsp of Lime Juice 3 Oz of Orange Juice Salt & Brown Sugar for the Glasses Ice First let’s prepare our glasses by dipping the top in water so that our mix of salt and brown sugar will stick, then adding the base of ice. Now let’s mix the spirits and the juices. Ready to go! Serve with Cucumber & Mayonnaise Sandwiches. More info: saluteitaliancooking.com Don’t forget to Like and Subscribe our Channel. Salute! #ItalianAmerican #SignatureCocktail #Margaritas #ItalianMargaritas #Margarita #ItalianMargarita #LegadoTequila #AmarettoDaVinci #LimoncelloKnightGabriello

Ciao, Buongustai! I am dedicating today’s video to my great friend Geoge Custodi, outstanding human being, fantastic mentor, super Buongustaio (he suggested today’s recipe: thank him later!), awesome author (check out his book: threewitnessesbook.com) Today we will taste the sunny Puglia. Our Specialty from Puglia is Orecchiette Alla Pugliese, with Cauliflowers OR with Broccoli We will need: 1 lb of Orecchiette – Cooked 2 cups of Cauliflowers – Boiled OR 2 cups of Broccoli – Boiled 6 Anchovies – Chopped 2 Garlic Cloves – Minced Oil Salt Crushed Red Pepper Flakes Over high/medium heat warm half of the oil, add half of the garlic, half of the anchovies, half of the red pepper flakes. Let it cook and add your cauliflower. Add salt and cook until gold. Repeat the procedure with the other half of the ingredients and cook your broccoli the same way. Add the two condiments to the orecchiette, separately, and here is a great variety of earth and sea on your Puglia table. Today’s wine is Marchese Di Borgosole Salice Salentino Riserva, a triumph of cherry, thyme and lavender notes. Don’t forget to Like and subscribe our channel. More info: saluteitaliancooking.com Salute! #ItalianAmericans #ItalianHeritage #Salute #winepairings #Italianwines #Puglia #Salento

Ciao, Buongustai! Today we will venture the beautiful region of Piemonte, in the northern Italy. Our specialty from Piemonte is Risotto al Barolo, an aromatic rice cooked with… WINE! Very delicate and tasty. We will need: 2 cups of rice 2 cups of Barolo wine 2 cups of beef broth ½ cup of melted butter 1 onion – blended 1 tbsp of sage 1 cup of Parmesan cheese – grated. Over medium/high heat, pour the butter, add the onion, and, when it starts bubbling, pour your rice. Stir, add wine and cover. Use the beef broth to complete the cooking. Our Barolo wine for today is Tesoro della Regina, 2017, intense and full-bodied, with hints of berry, red currant and red plum. Will perfectly compliment the Parmesan cheese of this recipe. Adjust with cheese and sage and enjoy! More info: saluteitaliancooking.com Don’t forget to Like and Subscribe our Channel. Salute! #ItalianAmericans #ItalianHeritage #Salute #winepairings #Italianwines #Barolo #Piemonte

Ciao, Buongustai! Our dessert from Molise is Amaretti. NOTE: YOU WON’T SEE WINE TODAY BECAUSE WE ARE HONORING SOBRIETY EFFORTS OF A DEAR FRIEND. For 4 servings we will need: 3 cups of almonds - blended 1 cup of flour 3 eggs Mix all ingredients together, form small balls, cook for 20 minutes at 355 Fahrenheit. And here is all our Molise Meal: simple, earthy, tasty! More info: www.saluteitaliancooking.com Don’t forget to Like and Subscribe our Channel. Salute! #ItalianAmericans #ItalianHeritage #Salute #MoliseRegional Food

Ciao, Buongustai! Our Secondo from Molise are the tasty Polpette di Formaggio – Cheese Balls. NOTE: YOU WON’T SEE WINE TODAY BECAUSE WE ARE HONORING SOBRIETY EFFORTS OF A DEAR FRIEND. For 4 servings we will need: 2 cups of provolone cheese – chopped 2 cups of bread crumbs – moist 2 eggs 2 garlic cloves – minced Oil Diced tomatoes Salt Mix together the provolone, the bread crumbs, the eggs, the garlic. Warm up the oil, cook the diced tomatoes, add salt, then cook the cheese balls in the sauce and enjoy! More info: www.saluteitaliancooking.com Don’t forget to Like and Subscribe our Channel. Salute! #ItalianAmericans #ItalianHeritage #Salute #MoliseRegional Food

Ciao, Buongustai! Our Primo from Molise is Spaghtetti con Mollica – Bread Crumb Spaghetti. NOTE: YOU WON’T SEE WINE TODAY BECAUSE WE ARE HONORING SOBRIETY EFFORTS OF A DEAR FRIEND. For 4 servings we will need: 1 lb of spaghetti – cooked Bread crumbs – toasted 1 garlic head – minced Olive oil Parsley OPTIONAL: GRATED CHEESE Cook the garlic in the warm oil, add the bread crumbs. Remove from heat, add the condiment to the spaghetti, adjust with the parsley and, if you like, the cheese. More info: www.saluteitaliancooking.com Don’t forget to Like and Subscribe our Channel. Salute! #ItalianAmericans #ItalianHeritage #Salute #MoliseRegional Food

Ciao, Buongustai! Today our culinary journey will take us to the green and rocky region of Molise. Our appetizer from Molise is Frittelle di Verdure/Veggies Tots NOTE: YOU WON’T SEE WINE TODAY BECAUSE WE ARE HONORING SOBRIETY EFFORTS OF A DEAR FRIEND. For 4 servings we will need: 2 carrots – chopped (boil them if too hard) 2 zucchini – chopped (boil them if too hard) 2 cups of flour 2 eggs Pecorino cheese – grated Salt Frying oil Carbonated water (or beer if you are not respecting sobriety) Mix all ingredients together, except for the oil. Create some balls of different sizes, as different are all folks at your table, then fry in the hot oil and enjoy! More info: www.saluteitaliancooking.com Don’t forget to Like and Subscribe our Channel. Salute! #ItalianAmericans #ItalianHeritage #Salute #MoliseRegional Food

Ciao, Buongustai! With the heat of the summer bringing us all a bit down, today allow me to suggest an Italian Classic that is not really a classic, because, aside of the main ingredient, the rice, you might choose anything your taste and fantasy inspire you. The Rice Salad – Insalata di Riso. Quantities vary based on need. Rice Green & Black Olives Tuna – Canned in Water Mayo Hard Boiled Eggs – Chopped Corn Cheese – Diced Ham – Diced Hot Dogs – Boiled & Chopped More info: www.saluteitaliancooking.com Don’t forget to Like and Subscribe our Channel. Salute! #ItalianAmericans #ItalianHeritage #Salute #ItalianClassics #ItalianFood

Ciao, Buongustai! Today we will honor the Italian Heritage with something iconic: the Godfather's Treat. A yummy combination of cookies from Central Italy, Brutti ma Buoni (Ugly but Good), a Vinsanto Cream (don't you know Vinsanto? Then you're not invited!), and the Godfather's cocktail (Amaretto & Scotch on the rocks). Andiamo! For our Brutti ma Buoni we will need: 4 cups of flour and 1 cup of sugar, 1 cup of oil, 1 cup of vinsanto, 1 tbsp of yeast, 1 cup of chopped almonds and hazelnuts, 1/2 cup of dark chocolate drops. For our Vinsanto cream we need: 1 cup of milk, 1/2 cup of Vinsanto, 2 eggs, 4 tbsp of sugar, 2 tbsp of cornstarch. And are we going to go dry on this delicacy? Of course not! Godfather's Cocktail: 1 shot of Italian Amaretto, 1 shot of blended smoky scotch... On the Rocks. Don't forget to Like and subscribe our channel. Salute! saluteitaliancooking.com #ItalianAmericans #ItalianHeritage #Godfather #Vinsanto

Ciao, Buongustai! Our specialty from Marche Region is Crescia Sfogliata, a layered flat bread, very tasty and versatile. For 4/6 servings we will need: 3 Cups of Flour. 1 Tsp of Salt. 1 Tsp of Pepper. 2 Eggs. ½ Cup of lard (divided in Two Parts). 1 Cup of Water. Our Wine from Marche is San Rocchetto, Verdicchio Classico dei Castelli di Jesi, 2020, a lovely light/medium bodied white, in which a touch of peachy creaminess and pleasant residual sweetness are the perfect dream painting on a nice acid frame. Don’t forget to Like and Subscribe our Channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Today’s Regional Journey stops in Marche, a beautiful region characterized by earthy flavors and many, many historical sites. Our appetizer is Olive all’Ascolana, Stuffed Olives Ascoli Style. For 4 servings we will need: 32 Jumbo White Olives. 2 Cups of Mixed Beef, Pork, Mortadella, Prosciutto, Salami – cooked in Onion and Olive Oil and blended. 1 Cup of Breadcrumbs. 2 Large Eggs. 1 Cup of Frying Oil. Don’t forget to Like and Subscribe our Channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Our Dessert from Lombardia is Torta del Donizetti, Donizetti Cake. Curious about the story of its name? Check our website www.saluteitaliancooking.com For 4 servings we will need: ½ cup of Flour, ¼ cup of Potato Starch, 4 Eggs – Divided (Whites to Snow) ½ cup of Melted Butter, ½ cup of Sugar, ½ cup of Dried Apricots – Chopped, ½ cup of Dried Pineapples – Chopped, 1 tbsp of Maraschino, 1 tbsp of Vanilla Extract. Our wine from Lombardia is InVino, Pinot Noir, 2020, an elegant and light bodied red wine. Flavors and aromas include black cherry, black fruit, currant, wild cherries and dark berry. More info: www.saluteitaliancooking.com Don’t forget to Like the video and subscribe our channel! Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Our second course from Lombardia is an absolute classic, known and reinvented worldwide: the Cotoletta alla Milanese. For 4 servings we will need: 4/6 slices of Veal, 1 cup of Bread Crumbs, 2 Eggs, Salt, ½ cup of Frying Oil. More info: www.saluteitaliancooking.com Don’t forget to Like the video and subscribe our channel! Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Our main course from Lombardia is Gnocchi Burro e Salvia, Gnocchi with Butter and Sage. For 4 servings we will need: 1 lb of Gnocchi – Cooked, 4 tbsp of Butter – Melted, 1 tbsp of Sage, Salt, Pepper, 1 cup of Parmigiano Cheese More info: www.saluteitaliancooking.com Don’t forget to Like the video and subscribe our channel! Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Today’s region, the 10th in alphabetical order, is Lombardia, home of Milan, with its majestic Duomo, capital of the Italian Fashion. Our appetizer, Asparagi Fritti, Fried Asparagus is easy and tasty. For 4 servings we will need: 1 lb of Asparagus – Boiled, 1 cup of Flour, 1 Egg, 1 tbsp of Dry Yeast, 4 tbsp of Butter, Salt, Water. More info: www.saluteitaliancooking.com Don’t forget to Like the video and subscribe our channel! Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Today we are going to dive into the deep feelings of Italian American Immigrants, from the land of Uruguay, with Pasta with Caruso Sauce. Enrico Caruso, the great Neapolitan Tenor whose “velvet” voice is the nostalgic soundtrack of many Italian Immigrants’ journey, inspired Chef Raimondo Monti, back in the 50s, to create this velvety sauce in his honor. Caruso toured South America between 1917 and 1919, bringing joy and nostalgic tears to many immigrant families. For 4 servings we will need: 1 Pound of Medium Shells – Cooked 1 Onion – Chopped 1 Cup of Mushrooms – Chopped ½ Cup of Butter – Melted 1 Cup of Heavy Cream 1 Cup of Ham – Chopped ½ Cup of Grated Parmigiano Cheese 2 Tbsp of Flour 2 Tbsp of Beef Broth Our wine to accompany the Caruso Sauce Pasta, kindly picked for me by Mr. David of Total Wine & More Myrtle Beach, is Pisano, RPF, Tannat, 2018 – Reserva Personal De La Familia. The Pisano Family, with their winery in Uruguay, shares an Italian and Basque heritage, and keeps on delivering extraordinary artisan wines. This Tannat, due to its tightly-wound tannins, marries harmoniously with earthy flavors, such as mushrooms, and fatty proteins, such as ham and dairy, because those soften the gripping and intense tannins. Don’t forget to Like and Subscribe our Channel. Salute, Paisa’! More info: https://saluteitaliancooking.com/f/italian-american-immigrants-special-uruguay-pasta-w-caruso-sauce #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage #EnricoCaruso #Uruguay #ItalianImmigrants #CarusoSauce

Ciao, Buongustai! Our dessert from Liguria is Budino al Latte, Milk Pudding. You can cook it to a more solid consistency or leave it as a creamy dessert, ready for cookies of wafers. Your choice. For 4 servings we will need: 3 cups of Milk, ½ cup of Sugar, 4 Eggs, Vanilla Extract. As we said, to honor Columbus and his adventure across the Atlantic, our wine today is American. Shining on our table: River Road Chardonnay Unoaked Reserve, 2020, Unoaked because Oaky and Pesto “Herby” don’t clink that good together. Full bodied, lime perfumed Chardonnay from California. Molto Buono! Don’t forget to Like and Subscribe our channel. Salute! #ItalianAmericans #ItalianImmigrants #Colombo #Columbus #Genoa #Liguria #Pesto

Ciao, Buongustai! Our Second Course from Liguria has a funny name but a very tasty personality: Groppetti. For 4 servings we will need: 4 slices of Veal, cut in strips, Prosciutto, cut in strips, 4 tbsp of Butter, Salt, Pepper, Bay Leaves, Sage, Wine. Don’t forget to Like and Subscribe our channel. Salute! #ItalianAmericans #ItalianImmigrants #Colombo #Columbus #Genoa #Liguria #Pesto

Ciao, Buongustai! Our Main Course today is an “evergreen”. LITERALLY! Fettuccine al Pesto. For 4 servings we will need: 1 lb of Fettuccine – cooked, 50 large Basil Leaves, 1 cup of Pecorino and Parmesan Cheese, 2 Garlic Cloves, minced, ½ cup of Olive Oil, 1 Potato, boiled and chopped, 1 cup of Green Beans, boiled and chopped, Salt. Pesto detailed video here: https://youtu.be/dpdnOmhSl-c Don’t forget to Like and Subscribe our channel. Salute! #ItalianAmericans #ItalianImmigrants #Colombo #Columbus #Genoa #Liguria #Pesto