Salute! Italian Cooking

Ciao, Buongustai! Today we will explore the beautiful region of Liguria, land of Christopher Columbus, the brave who ventured to discover the New World. And his honor, our wine will be American, on a very Italian meal. I will tell you more later! For our Appetizer, Cheese Zucchini Roll, we will need: 2 Large Zucchini, sliced and roasted, 6 oz. of Cream Cheese, 1/3 cups of Chives, chopped, Salt, Pepper. Don’t forget to Like and Subscribe our channel. Salute! #ItalianAmericans #ItalianImmigrants #Colombo #Columbus #Genoa #Liguria #Pesto

Ciao, Buongustai! Today we will enjoy an “evergreen”. LITERALLY! Pesto Sauce! We will need 50 Basil Leaves, 2.5 oz of Pine Nuts, 1 cup of Pecorino and Parmesan Cheese, 2 Minced Garlic Cloves, 1/2 up of Olive Oil, a pinch of Salt (one more behind you...). Don’t forget to Like and Subscribe our Channel. Salute! #ItalianAmericans #ItalianClassics #ItalianFood #Pesto

Ciao, Buongustai! Today we will have some fun with two Italian Classics: Homemade Ham Tortellini and Homemade Ricotta & Spinach Ravioli. Y’all remember how to make the pasta for our Tortellini and Ravioli, right? No? No problem… For the Pasta we will need: 1 lb of flour, 4 eggs (or water, for basic Pasta), a pinch of salt. VIDEO HERE: https://www.youtube.com/watch?v=99D2zmd7ZZ0 RECIPE HERE: https://saluteitaliancooking.com/f/classics-pasta-fatta-in-casa-homemade-pasta For the Tortellini Filling we will need: ½ pound of raw ham (prosciutto crudo), 1 egg, ½ cup of parmesan, Nutmeg and salt. For the Ravioli Filling we will need: ½ pound of spinach, ½ cup of ricotta, 1 egg, Butter, ½ onion. Don't forget to Like the video and Subscribe our Channel. More info at: saluteitaliancooking.com Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage #homemadepasta #ravioli #tortellini

Ciao, Buongustai! Today, Salute! Italian Cooking proudly presents 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 we will have some fun with an Italian Classic: Homemade Pasta / Pasta Fatta In Casa. To equal a Pasta package, we will need: 1 lb of flour, 4 eggs (or water, for basic Pasta), a pinch of salt. Don't forget to Like the video and Subscribe our Channel. More info at: saluteitaliancooking.com Salute! Dedicated to my dear friend George Custodi, threewitnessesbook.com #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage #homemadepasta #penne #rigatoni #fusilli #tagliatelle #pappardelle #linguine #orecchiette #cavatelli #strozzapreti #farfalle #bowtiespasta

Ciao, Buongustai! Our dessert from Lazio, I Maritozzi, the "little Husbands", so called because used as a sweet engagement offer from guys to gals back when Valentine's Day was celebrated on the first Friday of March. For 4 servings we need: 1 lb of flour, 1 cup of mixed raisins, pine nuts, candied citron, 1 tbsp of yeast, 3 tbsp of sugar, 1 tbsp of oil, warm water, salt. Our wine from Lazio is Pietro. Est! Est! Est! D.O.C., with golden apple and almond aromas. This is a lively sparkling wine that is light and easy drinking. Don’t forget to subscribe our channel! Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Now we will enjoy a masterpiece of taste and simplicity from the beautiful Lazio: the Saltimbocca. The name means that they will jump in your mouth, and, believe me, they will! For 4 servings we need... 4 veal chops, 4 slices of raw ham, 3 tbsp of softened butter, salt, pepper, sage, white wine (I will tell you more about our wine from Lazio later...) Don’t forget to subscribe our channel! Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Our Primo from Lazio is Bucatini alla Amatriciana, a delicacy of tomatoes and pancetta! A bit spicy... For 4 servings we need... 1 lb of Bucatini (cooked), 1/2 cup of pancetta - chopped, 1/2 cup of grated pecorino cheese, 2 tbsp of oil, 1/2 onion - chopped, salt, pepper, red pepper flakes, 1 cup of diced tomatoes. Don’t forget to subscribe our channel! Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Today we will taste Lazio, where Rome, the Urbe, is located. When I was in Boston, I met Paolo, from Rome, lovely guy, and these videos are dedicated to him. Our Appetizer: Mozzarella Fritta / Fried Mozzarella. For 4 servings we need: 1 cup of diced mozzarella, cold from fridge, 1 beaten egg, 1 cup of bread crumbs, Salt, 1/2 cup of frying oil. Don’t forget to subscribe our channel! Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Classics: ‘O Gatto’ ‘e Patane, the Potato Gateaux Ciao, Buongustai! Today we will enjoy one of the Italian Classics: ‘O Gatto’ ‘e Patane, the Potato Gateaux, dish with a French name that the Neapolitans made a classic. We will need: 2.5 lbs of mashed potatoes, 1.5 lbs of diced ham, diced salami, diced provolone, parmesan, 4 eggs, Salt, Pepper, Parsley, Butter, Bread crumbs. Don't forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Our Dolce from Friuli Venezia Giulia is Budino di patate, Potato Pudding (not really a Pudding, though). For 4 servings we will need: 1 lb of mashed Potatoes, 1 Egg White beaten to Snow, 2 tbsp of Raisins, 2 tbsp of Pine Nuts, 1 Egg Yolk, ½ cup of Heavy Cream, 2/3 tbsp of Flour (Apologies: it was not on the Board), 2 tbsp of Butter, melted, 2 tbsp of Sugar, Cinnamon & Nutmeg. And here is our beautiful Friuli table, with our wine, Conte Priola, Pinot Grigio, Friuli Grave, D. O. C., 2020, with its citrus and pear and apple notes is a refreshing splash to our palate. Don't forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Our Secondo from Friuli Venezia Giulia is Costine in Brodo di Polenta, Pork Chops in Polenta Broth. For 4 servings we need: 1 glass of Wine, 4 Pork Chops, 3 tbsp of Corn Meal, Bay Leaves, 2 minced Garlic Cloves, Sage, ½ cup of Milk, 1 cup of Beef Broth, Rosemary, Pepper. Salt, 4 tbsp of Butter, melted. Don't forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Our Primo from Friuli Venezia Giulia is Polenta del Contadino, Farmer’s Corn Meal. For 4 servings we need... 8 Cabbage Leaves, cooked 2/3 minutes in boiling Water, 3 cups of Corn Meal, 0.2 pounds of Pork Cracklings or Pork Belly, boiled in 1 part Water, Bay Leaves and 1 part Wine (I will tell you about our Wine from Friuli Venezia Giulia later), 2 tbsp of Butter, melted, 4 tbsp of Lard, Grated Parmesan, Pepper, Salt, Hot Water. Don't forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Our Region today is Friuli Venezia Giulia, where my brother lives and works. Hello Chris 😊 Our appetizer from Friuli Venezia Giulia is Spuma di Formaggio, Cheese Mousse. For 4 servings we will need: 4/8 slices of toasted bread, Italian loaf, 1 Onion, creamed, 1 and ½ cups of Ricotta, 1 tbsp of Cumin Seeds, 1 tbsp of Parsley, 2 Anchovies, finely chopped, 1 tbsp of Capers, 1 tbsp of Sweet Paprika, 1 tbsp of Mustard, 2 tbsp of melted Butter. Don't forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Food & Wine Pairings: Tagliere Tricolore / Italian Flag Charcuterie Board Ciao, Buongustai! Today You will be treated with two amazing wines, some sparkling water, and a nice selection of cheeses and meat cuts, on our Tagliere Tricolore, Italian Flag Charcuterie Board. As you know, the Italian Flag is Green, White, Red. For our Green, we have some Bruschette with Pesto and some green olive. For our White, we have Asiago, Provolone Piccante, Parmigiano. For our Red, we have Capocollo, Ham, Calabria Salami and Soppressata. Some sparkling water (yes, Italians drink it a lot), and Our Wines. White: Palanca, Lugana, Tommasi Family Estates, 2020 Red: InVetro, Renieri, Bacci, 2018 Some sparkling water to distract the palate between our fatty goodies, and then our wines. Let’s pour. The Palanca, Lugana, Tommasi Family Estates, 2020, kindly picked for me from my friend Kurt, very knowledgeable wine guru at Total Wine & More of Myrtle Beach (Thank You, Kurt!), is nice and easy to drink. Simple white with classic lemon, lemon zest, underripe stone fruit and delicate floral notes. Very mild as per tannins and acidity. Asiago, Provolone Piccante, Parmigiano are very strong flavors, so this contrasting pairing is a very interesting experience for your palate. The InVetro, Renieri, Bacci, 2018, is a Medium/Full Bodied elegant Wine, with blunt yet harmoniously blended notes of plum, herbs and mulberries. The bold tannins and the moderate yet crisp acidity make it a lovely match for our Capocollo, Ham, Calabria Salami and Soppressata. Wines have very specific serving temperatures, that might enhance their characteristics. On a very generic note, serve red wines slightly cooler than room temperature, between 62–68 degrees F (15–20 °C) and white wines slightly warmer than fridge temperature, between 49-55 degrees F (7–12 °C). Don’t forget to subscribe our Channel. Salute! #FoodWinePairings #CheeseWine #MeatWine #WineTasting #ItalianWine #ItalianAmericanHeritage #SaluteItalianCooking

Ciao, Buongustai! Traditionally on Easter, with the Casatiello and the Pastiera, we have pasta on which we pour a part of the juices and the side from our second course, lamb with a side of peas. Now often it happens that we have leftovers, especially of the side peas, of the lard we used for the Casatiello and of the grain we used for the Pastiera. We don’t like to waste, so… Let’s make a tasty Zuppa del Contadino, the Farmer’s Soup, and use all these tasty leftovers. Let’s get started. For 4 servings we will need: 2 cups of cooked grain, 2 cups of peas, 1 and ½ cups of mixed onion, celery, carrots – chopped, ¼ cup of sausage meat (or salami & ham leftovers from the Casatiello) 2 tbsp of oil (or lard, if you have it as a leftover), ½ cup of mixed grated parmesan & pecorino (and whatever cheese you have left from the Casatiello) HAPPY EASTER! Don’t forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Today we will explore another traditional Italian Easter recipe, A Pastiera, Easter Grain Pie or Cake (whatever that looks to you). I made it ugly but good, in the full tradition of someone who’s not a Chef, but loves to cook. Let’s get started. We will need: FOR THE CRUST: 1 and ½ cups of four, 1/3 cup of sugar, 2 tbsp of milk, 2 tbsp of wildflower honey, 2 tbsp of butter, 4 tbsp of lard, 1 egg, 2 tbsp of mixed orange and lemon zest, Salt. FOR THE FILLING: 10 tbsp of cooked grain, 1 tbsp of butter, ½ cup of milk, Vanilla extract, 2 tbsp of mixed orange and lemon zest, Salt, FOR THE CREAM OF THE FILLING: 1 cup of ricotta, 1/3 cup of sugar OPTIONAL: CANDIED CITRON 2 tbsp of wildflower honey, Orange Flower water 2 eggs, HAPPY EASTER! Don’t forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Today we will explore some typical Italian Easter goodies, starting with the Casatiello, Savory Easter Bread. This is a tasty rustico that you can make using whatever cured meat (salami, ham, pancetta) and cheese you have in the fridge. Let’s get started. We will need: 6 cups of flour, ½ cup of oil, 6 tbsp of lard, 6 tbsp of dry brewer’s yeast, Salt & Pepper to taste, (NOTE: KEEP SOME FLOUR ASIDE AND THANK ME LATER) 2 cups of warm water, 4 eggs, 1 lb of mixed salami, ham, grated Parmesan & Pecorino, hard provolone, some chopped hard boiled eggs. HAPPY EASTER! Don’t forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Today we will enjoy one of our Italian American Specials: Muffaletta Sandwich, from Sicilian Immigrants of New Orleans. This fabulous sandwich was put together by Mister Lupo, of Central Grocery of New Orleans, and brought to my attention by David, fellow Sommelier and great human being from Total Wine & More of Myrtle Beach. David kindly picked this great bottle for me: Quinta Das Carvalhas, Douro 2019. A Portuguese full bodied red, very elegant, with notes of black fruits, aged in 50% French oak, with a balanced acidity, and the pairing with fatty olives is no joke... Capisc? For 2 servings we will need: For the Sandwich: 2 Sesame Seeds Rolls (I will tell you how to make them in a video “ad hoc”) 4 slices of ham (don’t you dare putting more cured meats together or you will taste only chunks of salt) 4 slices of smoked Provolone Cheese (Smoked Cheeses pair awesomely with black fruit notes in a wine) For the Olive Sauce: ¼ cup of pitted black olives ¼ cup of pitted green olives 2 tbsp of Oregano 2 tbsp of capers 2 tbsp of olive oil 2 tbsp of paprika (I used the hot one because I am a Red Dragon, but you can use the sweet one if you prefer, but if you do, it won’t outstandingly contrast and compliment that 50% French Oak – just saying) ¼ cup of Giardiniera (I will tell you how to make it in a video “ad hoc”, until then, if you don’t know, you can find it in the Walmart International Food Aisle) Don't forget to subscribe our Channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Our Dolce from Emilia Romagna is Torta di Mele Ferrarese, Ferrara Style Apple Cake. For 4 servings we will need: 2.2 lbs of sliced apples, 1 tbsp of yeast, 2/3 cups of sugar, 2 eggs, 4 tbsp of melted butter, 1 and 1/4 cups of flour, zest of 1 lemmm(2)on, 6 tbsp of warm milk. Wine: Semi Sweet Lambrusco wine, Riunite. Easy to drink, better chilled. Don't forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Our Secondo from Emilia Romagna is Petto di Pollo alla Bolognese, Bologna Style Chicken Breast (again, Bologna is a city, not a sandwich meat). For 4 servings, we will need: 4 chicken breasts, 1/2 cup of flour, 4 slices of ham, 4 slices of Fontina cheese (or any other melting mild cheese), 2 tbsp of olive oil, salt (please, don't let me down... you know what to do), pepper. Don't forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Our Primo from Emilia Romagna is Tortellini alla Bolognese, Bologna Style Tortellini. Bologna is a city, not a meat :) For 4 servings we need... 1 lb of cooked Tortellini (I will show you how to make them in a video "ad hoc"), 2 cups of diced tomatoes, 1 lb of ground beef and pancetta (mixed), 1/2 chopped onion, 1 cup of parmesan cheese, 1/2 grated carrot, 2 tbsp of celery seeds, 1 minced clove of garlic, 2 tbsp of olive oil (make it 3), salt (You Know...) Don't forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao, Buongustai! Our Region today is Emilia Romagna, where my cousins Lino, Maria, Alessandro and Martina live... many kisses! 1/4 cup of melted butter, the juice of 1 small lemmmmmmon, 2 tbsp of olive oil, our pinch of salt (throw a little more and thank me later), pepper to taste, 5 anchovies, some radishes, some lettuce, 1 small cucumber or pickle slices, 1 large can of tuna. Don't forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao Buongustai. My Nonna, Maria, used to call my Papa', Renato, Baba', meaning he is a sweet person, maybe a bit naive. This video is dedicated to them both. For 4 servings we need: 1 and 3/4 cups of flour, 4 eggs, 1 cup of melted butter, 1/2 cup of sugar, 1 and 1/2 tbsp of warm milk, 1 tbsp of yeast. For the “bath”, we will need: 1 cup of sugar, ½ cup of rum (let’s make sure it is the good stuff, we want these mothers in law drunk), ½ cup of water. Our wine from Campania is Donnachiara Falanghina Beneventano, 2019, with its aroma of mango and white peach: perfect to match our seafood and earthy flavor. Don't forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage

Ciao Buongustai! From the beautiful Campania, our second: Sasicc' e Friariell. Dedicated to my Mamma, Rosaria, Napulitana verace (a true Neapolitan). For 4 servings we need: 1 lb of Friarielli (Broccoli Rabe) cleaned, 2 tbsp of olive oil, 2 minced garlic cloves, 1 tbsp crushed red peppers, salt (like a pro), 4 mild Italian sausages (poke them good), A splash of our wine from Campania (I will tell you more about it later). Don't forget to subscribe our channel. Salute! #ItalianCooking #ItalianFood #ItalianAmericans #ItalianHeritage