Posts Tagged ‘regional recipes italy’

Hiking to Amalfi’s Valle dei Mulini

July 25th, 2011

Experience the other side of the Amalfi Coast with a hike to the Valley of the Mills in the mountains about Amalfi.


Stretching out between mountains and the sea, the Amalfi Coast is one of the most alluring travel destinations in southern Italy’s region of Campania. Vistors come from around the world to relax on the beautiful beaches of the Amalfi Coast and to savor the traditional flavors of the regional cuisine. While the sea has an undeniable appeal, when you need a break from soaking up the warm Mediterranean sun, consider taking a hike into the mountains to experience the other side of the Amalfi Coast. The seaside town of Amalfi is set at the base of a river valley called the Valle dei Mulini, or Valley of the Mills, which was once part of the town’s thriving industry and prestigious paper production in the Middle Ages. This hike provides a glimpse into Amalfi’s fascinating history, while taking you in into the lush mountains above the town.

While you can reach the Valle dei Mulini from the center of Amalfi and return by the same path, a wonderful alternative is the start the hike from the hamlet of Pontone in Scala. Located in the mountains above Amalfi, the views from Pontone overlooking Amalfi as you begin the hike are splendid. Following the pathway marked “Amalfi” leads you up into the mountain valley, where you’ll be surrounded by beautiful rocky mountains and absolute silence. Hearing the sound of the gravel crunching under your feet and the occasional call of a bird echoing through the valley, you’ll feel the quiet beauty of Amalfi’s mountainous side.


Soon you’ll hear the sound of water as you reach the Canneto river stream that once powered the busy paper mills and hydro power station for Amalfi. On a warm summer day it’s the perfect spot to stop for a picnic or a refreshing dip in the ice cold water. As you follow the stream toward the top of the valley, the landscape changes to an almost tropical feel, surrounded by lush greenery and waterfalls cascading down the moss-covered rocks. At a certain point you’ll find the valley closed to protect a rare prehistoric variety of fern called Woodwardia Radicans. From there, turn back and follow the stream down the valley toward Amalfi, where you’ll pass the ruins of many paper mills.


Some of the ruins along the way date back to the 12th and 13th centuries when the Valle dei Mulini became an important and successful paper making center for the Republic of Amalfi. Many of this mills were still active until the 1700s and 1800s, but over time the industry became difficult to sustain due to the challenges of the location and limitations of the ancient mills. Now they provide an evocative look into a very different side of Amalfi’s history that many visitors aren’t aware of today.

As you head back toward Amalfi, you’ll spot many paper mills stretching across the Canneto stream, and it’s tempting to stop in the silence of the valley and wonder what it would have sounded like centuries ago to hear the mills hard at work producing Amalfi’s famous hand made paper. As you follow the curving mountain path back toward Amalfi, you’ll spot in the distance the Torre dello Ziro, a medieval watchtower high above Amalfi. If you’re a good hiker, this is another enjoyable walk on the Amalfi Coast.


As the pathway follows the valley toward Amalfi, you’ll soon find yourself walking amid terraces of lemon groves, and before long the sounds of Amalfi fill the air. Once back to the center of Amalfi,  you can stroll through the narrow and winding medieval streets. When you reach the beach, turn around and look up at the mountains high above Amalfi with knew eyes, having experienced the natural beauty of the Amalfi Coast’s mountainous side!

 

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Photo credits: Laura Thayer

Top 5 Puglian Recipes

February 22nd, 2011

Orecchiette Pasta and Rape Broccoli

This is the dish that most strongly defines traditional Puglian cuisine. The name “orecchiette” derives from the shape of this pasta, in the form of a little ear. The word for ear in Italian is “orecchio.”

Credits: Flickr

Ingredients:
600g/21oz cime di rape leafy broccoli
300-350g/10.5-12oz orecchiette pasta
1 garlic clove
Chili powder
Extra virgin olive oil
Optional: grated parmesan, pecorino or romano cheese

Directions:
STEP 1
- Rinse the broccoli thoroughly and remove any particularly hard-feeling large leaves.
- Chop off the large ends of the thickest stalks.
- When done, rinse again.
STEP 2
- Throw greens into in a full pasta pan of boiling water (including ½ tablespoon of salt, which helps the greens stay green).
- When the thickest stalks soften, you’re done (roughly 5–7 mins).
- Use a spaghetti spoon or sieve spoon/tongs to remove leaves from the water.
- Put leaves on a plate and keep the flavored water – use it to boil the pasta!
STEP 3
- Cover the base of frying pan with oil. Add the garlic clove and fry on medium heat until golden.
- Take pan off heat and remove clove.
- Turn off the heat, add the broccoli, teaspoon of chili powder and pinch of salt.
- Turn the heat back on and fry 2-3 mins until excess water evaporates.
STEP 4
- Get the brocolli water boiling, add small spoonful of oil, and cook the orecchiette as per its packet’s instructions (or just 2 mins for fresh orecchiette).
STEP 5
- Drain pasta, add to frying pan along with a handful of grated cheese and mix through over a medium heat for 2 mins.

Serves 2-3

 

Credits: Flickr

 

Fava Bean Puree and Chicory Greens

Puglians are fanatical lovers of greens, and if you visit Puglia during the winter monts you can be almost certain of being offered Fava Bean Puree, usually accompanied by Chicory Greens and a drizzle of extra-virgin olive oil. Peasant food of the finest kind!

Credits: Flickr

Ingredients:
2 cups dried split fava beans
2 cups all-purpose potatoes, peeled and quartered
1 tsp fine sea salt
½ cup extra-virgin olive oil
1 lb chicory, stemmed, washed and drained

Directions:
1. Put the beans and potatoes in a pot, add enough water to cover, and add the salt. Bring to a boil and boil uncovered for about 30 minutes, or until the beans are tender but not mushy. Drain, reserving 1/4 cup of the cooking water.
2. Transfer the beans and potatoes to a food processor. Add 1/4 cup plus 2 tablespoons of the oil and the reserved cooking water, and puree smooth. Remove the puree to a saucepan and keep warm over very low heat.
3. Bring a large pot of water to a boil. Add the chicory and cook until tender, about 20 minutes. Drain well, and spread the chicory on a serving platter.
4. Spoon the fava bean puree over the chicory. Drizzle the remaining 2 tablespoons olive oil over the top and serve immediately.

This recipe yields 8 servings.

 

RICE, POTATOES AND MUSSELS

Also known as “tiella,” this is a traditional Puglian dish which layers mussels with potatoes, rice and onion. Leaving meat out of the equation and highlighting seafood, vegetables and grains instead, this dish accurately reflects the typical Puglian fare. It looks complicated and involved, but really it is just a lot of chopping and layering of different ingredients. Much controversy surrounds the possible addition of boiled zucchini into the mix!

Credits: Flickr

Ingredients:
300 Gr. Rice
500 Gr. Potatoes
1 Kg. Mussels
1 Garlic clove
Onion
Parsley
Extra Virgin Olive Oil
Salt
Pepper

Directions:
1. Clean and brush well the mussels in abundant water, put them in a pan with minced garlic and let them open over medium heat.
2. Remove the shells and filter their liquid.
3. Clean, peel and cut the potatoes; put half of them on the bottom of a pot, already greased with oil, season them with pepper, parsley and minced onion.
4. Cover all with rice, add the mussels and the other potatoes.
5. Add some pepper and oil, cover with mussels’ cooking water as well.
6. Place the pan into the oven at 120 C and cook for about 45 minutes.
7. You don’t need to salt them because the cooking water of the mussels is already salted.
8. Once cooked transfer to a serving dish and serve

Makes 4 servings.

 

BRACIOLE (MEAT ROLLS)

These meat rolls, cooked in tomato sauce are one of the most typical and traditional dishes in the Puglian cuisine. They are generally served as the second course at Sunday lunch and the sauce they are cooked in is used on pasta for the first course.

Credits: Flickr

Ingredients:
6 thin lean horse (or beef) slices (about 600 g – 1 1/3 lb)
80 g (3 oz) fat, sliced and cut into strips
100 g (3 ½ oz) semi-firm pecorino cheese
Fresh parsley leaves
Fresh basil leaves
2 garlic cloves, cut into pieces
100 g (3 ½ oz) onion, finely chopped
250 ml (8 fl oz – 1 C) red wine
300 g (10 ½ oz) puréed tomatoes
2 tablespoons extra virgin olive oil
Salt
Pepper, if you like

Directions:
1. Shred the pecorino cheese . Clean and wash parsley and basil.
2. Spread out the horse slices; the slices must not be too thin. If they are thick pound them lightly.
3. Season to taste with salt and pepper; arrange some parsley leaves, garlic pieces, fat strips and cheese slices on each. Roll up and tie with kitchen string.
4. Put the rolls and olive oil in a pan; let them fry lightly on all sides.
5. Pour in the red wine and let it evaporate partially.
6. At this point, add the puréed tomatoes and onion. Keep on cooking on medium heat, half-covered, turning now and then, until the meat is tender and the sauce reaches the right consistence. Add hot water or stock only if necessary.
7.Switch off the gas and add the basil leaves after cutting them with your fingers. Stir.
8. Serve the rolls in their sauce.

Credits: Flickr

APULIAN FOCACCIA

In most parts of Italy, focaccia is a flat bread, often dotted with oil and sprigs of rosemary or bits of tomato, that is quickly baked, like a pizza, on the floor of a wood-fired oven. Traditionally, this was the bread that went in first, to test the oven’s heat. In Puglia, however, things are a little different. Here, the same word, focaccia, refers to a free-form bread, something like a pizza, that is traditionally topped with tomatoes and/or black olives.

Credits: Flickr

Ingredients:
Dough
8 oz potatoes
1 ¼ tsp dried yeast
1 ½ cups warm water
3 ¾ cups durum flour
2 tsp salt

Topping
3 tbsp extra-virgin olive oil
5-6 cherry tomatoes, cut in half
5-10 whole black olives
½ tsp salt
½ tsp oregano

Directions:
1. About 20 minutes before making the dough, peel the potatoes & boil them until they are tender. Drain & mash them. Use the potatoes while they are still warm.
2. Stir the yeast into the warm water in a large mixing bowl.
3. Add the flour, potatoes & salt in two additions. Mix together. Knead for 10 minutes. Place the dough in a lightly oiled bowl, cover & let rise till doubled.
4. Divide the dough in half & shape into a ball. Place each ball into a well oiled 9″ round baking pan & stretch the dough towards the edges. Cover, let sit for 10 minutes & then stretch a little more. Cover again & leave until it has doubled.
5. Preheat the oven to 400F.
6. Dimple the dough with your finger. Sprinkle with olive oil & spread with tomatoes, capers, salt & oregano.
7. Bake for 25 to 30 minutes until golden.
8. Cool on wire racks & eat at room temperature.

Makes 2 focaccias.

Do not miss our next post: Top 10 traditional dishes of Campania!

 

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“Le Chiacchiere” – A Puglian Carnival Delight

February 16th, 2011

Try Our Recipe for this Delicious Carnival Sweet

Credits: Flickr

Every holiday in Italy has traditional dishes that accompany it. Part of the joy of celebrating each holiday throughout the year lies in rediscovering its food. “Le Chiacchiere” are Puglia’s version of a carnival season sweet found from the top to the toe of the Italian boot.

Credits: Flickr

Every region has its own variation on this delicious sugar-coated temptation and calls it by a different name. So, you may be offered bugie, lasagne, pampuglie, cioffe, crostoli, galàni, intrigoni, rosoni, sfrappole, frappe, or sprelle, but if they are crispy slices of dough, deep-fried and sprinkled with powdered sugar…then you are eating chiacchiere!

 

Credits: Flickr

The same range of variety also goes for the shapes these tasty treats are cut into after the dough is rolled out. Some are cut into square, diamond or long and narrow rectangular shapes. Others are tied into a knot or twisted. A pastry wheel is usually used to cut out the pieces, giving them their characteristic zigzag edges.

Credits: Flickr

Sound good? Even better…they are super-simple to prepare. Follow our 7 easy steps and in no time you’ll be ready to throw a carnival feast of your own!

CHIACCHIERE DI CARNEVALE

Ingredients:
400 grams flour
50 grams butter (softened)
2 whole eggs
2 egg yolks
1 cup Marsala wine
1 pinch salt
olive oil (for frying)
powdered sugar

Directions:
1. Sift the flour and add the softened butter, eggs, wine and salt.

2. Blend well until the dough is smooth and compact.
3. Wrap in a soft cloth (a clean, dry dish towel will do fine) and set aside to rise for about 15 minutes.
4. Roll the dough out to a thin layer, then use a pastry wheel to cut the dough into the shapes you desire.
5. Fry the pieces of dough in plentiful hot oil.
6. When golden, lift the chiacchiere out of the oil with a slotted spoon and lay them on blotting paper to absorb the excess oil.
7. Finally arrange them on a serving dish and sprinkle with powered sugar.

Credits: Flickr

If you prefer a lighter version of this Italian classic, you can bake your chiacchiere in the oven. Or for a vegan sweet, substitute vegetable margarine for the butter.

Credits: Flickr

What makes this timeless sweet truly heavenly is their light and crisp texture which will have you coming back for more and more. Try them dipped in honey or melted chocolate with a glass of chilled sweet wine like “Moscato di Trani” for a 100% Puglian taste treat.

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4 weird Italian Foods you never thought of

February 10th, 2010

 

 

Much more than Pasta and Pizza …


Talking about Italian food, the first things coming to your mind are, of course, pasta, pizza, and lasagne. Travellers who like testing, know that there is a large amount of savoury regional recipes having nothing in common with them. But not many of them know about some Italian culinary traditions that can sound a little strange or even disgusting to most.

But please, don’t say that: I assure you, weird foods are much appreciated in the regions they come from, and people are very proud about them as they’re considered a kind of speciality. In many cases also became illegal for health reasons. And for this, more precious too. Hereis a short selection of 4 Italian weird foods. Enjoy your reading and ….buon appetito!

 

 

1.    Casu Marzu – Maggot cheese – Sardinia

Sheep milk cheese, obtained in a natural way, thanks to the Piophila casei (cheese fly), which depose the larvae to the cheese. Eating the cheese, the larvae promotes a high level fermentation; when cheese has fermented enough, it can be eaten on a slice of typical thin bread Carasau. But pay attention! Cheese became toxic when the maggots have died. So, it has to be eaten when they are still alive…and jumping.

 

 

2.    Raw snails – Sicily
It’s a very common tradition (and not just in Sicily) eating raw snails, in order to fight various gastrointestinal disorders. This is why its dribble is able to close gastric ulcer and to destroy helicobacter, responsible of gastritis. It’s not just a popular legend: just try the snail’s syrup…

 

 

3.    Raw Octopus – Puglia
Eating raw fish is an ancient tradition in Puglia, and raw octopus is considered a delicious specialty. Once netted it, fishermen skilfully turn the head and start a series of precise procedures (pounding it against a rock, washing him from its “foam”…) in order to make the “curl” and make it tender. If you want to satisfy your curiosity, just have a look on this video.

 

 

4.    Pork blood cake – Tuscany
A popular proverb about pork says that nothing is thrown away, to underline that every part of the animal can be eaten, nothing is wasted. And that’s really true, even the blood can be used to prepare delicious recipes. It occurs in several parts of Italy but I’ve taken Tuscany as an example, in order to present you the tasty pork blood cake.

 

Are you dying to try this food?

 

Just follow the procedure!


Ingredients

1 litre of sifted out pork blood
1 spoon of sugar
1 glass of milk
4 beaten eggs
vanilla powder

Procedure

Prepare a sweet sheet of pastry with flour, eggs and sugar and cover the cake pan with it.  Make a blood stratum, a sheet of pastry stratum, until you reach the right thickness. Put into the oven and serve hot.

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