An Italian-Canadian Christmas: Six recipes that you’ll find on my table this year

As I’m writing this, my two-year-old son is admiring the Christmas tree while incessantly turning on and off its’ lights. He’s giggling and it is

By |18/12/2016|Mangia|0 Comments

Beyond pasta: 6 traditional southern Italian dishes you should try this year

I’m entering my fifth year of blogging (I started in early 2012) and it’s amazing to see how many people I’ve met online, how many

By |09/01/2016|Mangia|3 Comments

Castello cheese – Italian style! – and a giveaway in honour of the movie Burnt

castellocheese-movie-burnt
I usually need to remind myself not to go grocery shopping hungry – I buy everything! – but for this blog post, I’m introducing a new rule: don’t go to the movies hungry. Particularly if you go see Burnt, the new movie out with Bradley Cooper staring as a fallen top chef trying to recapture his career. The food in this movie will definitely make your stomach growl. I was invited to see it by Castello cheese who sent me the lovely prize pack below AND has one available for one of my readers!

Among other things in the prize pack, there is Castello Brie cheese, creamy and gooey especially when warmed up and a great base for a number of flavours. Today I’ve topped my brie with classic Italian flavours – pesto, tomatoes, olive oil and pine nuts. More about that below, but first, how to win your own Castello cheese prize pack.

castellocheese-giveaway-movie-burnt

 
I love it when I can give away something to a blog reader. I so appreciate your feedback and support (and passion!) for the recipes and postings I feature here. And if Castello wants to share some cheese to celebrate their featuring in the Burnt movie, well, let’s get you entered to win! Here’s what’s in the prize pack:

Movie tickets for two including one popcorn and two drinks;
Castello Brie cheese;
a bottle of olive oil;
Burnt movie inspired recipe cards; and
$2o in Castello cheese vouchers!

How to enter:
Leave a comment on this blog post (below) telling me your favourite Italian dish that includes cheese. Be sure to use your real first name and email when leaving a comment. You have until Thursday, November 19th at 12:00am. For a second entry, like or comment on An Italian Canadian Life on Facebook within the same time period.

This giveaway is open from Thursday, November 12th, 2015 until Thursday, November 19th, 2015 at 12:00AM EST and is only open to Canadian addresses. The winner will be chosen randomly via random.org, contacted via email, and have 48 hours to respond. You will need to provide a street address (not a P.O. Box) and a phone number to claim the prize.

castellocheese
Now what to do with that prize pack when you get it? Enjoy the cheese. While my home cooking may not be as gourmet as featured in Burnt (seriously, who can design plates like that! And I need more than one bite of cheese!), we Italians sure know how to add flavour. These small Castello Brie packages are perfect for an appetizer for two. Pop it in a ramekin for baking and top it with your favourite Italian ingredients and you are ready to go. It’s that easy. Here’s what you’ll need:

1-2 teaspoons basil pesto
2 sundried tomatoes, thinly sliced
1 tablespoon pine nuts
Olive oil
Good crusty bread, sliced and toasted

By |12/11/2015|Mangia|26 Comments

Guest Post: Finding Panelle

6247_4839449589650_410042177_n

There’s nothing like the memories of food and emotion to mark your travels. The flavours we sample when out of our daily routine sometimes stay with us for years. And even when you think you know all about Italian food, there’s always something that will still surprise you. For this post, student Daniel Elia brings us his adventure of Finding Panelle in Italy.

During the Fall of 2012, I was given the opportunity to spend a year in Italy on exchange, attending university while teaching English at a private school. Growing up in an Italian household, food was always at the centre of any encounter or celebration. I had always associated good food with sitting down at my Nonna’s house with homemade soppressata, wine and parmeggiano. As a twenty year old in the middle of his university education in Canada, I had obviously devoured my fair share of street food after a night out drinking. I had never envisioned Sicilian street food tasting surprisingly as delicious as my family gatherings back in Canada.

A childhood friend also on exchange in Denmark and I traveled to Palermo, hoping to attend a soccer game and encounter a greasy Mafioso in his natural habitat. Upon arriving to our hostel, we were greeted by an unbelievably friendly Australian working at the front desk and were swept away with the rest of the occupants of the hostel to the area known as La Vucciria – the meat market. After seeing buildings still in ruins from WWII and interacting with friendly locals who had quite an odd interest in reggae music, we were told we had to indulge in a traditional late-night snack. We were led to a carello with a greasy man, hair greased back, and his chest hair hanging out of his shirt; the quintessential Sicilian stereotype. Without hesitation we paid for our unknown snack and were given the sandwich; Panelle.

By |17/04/2015|Mangia|0 Comments

Classic Milanese-Style Risotto as made by Michelin-Star Chef Morelli

MadeinItaly_2

First let me tell you this was the best risotto I’ve ever tasted. But who could expect less? Presented by the “How Italy does Italian” tour in advance of World EXPO 2015 in May, Michelin-star Chef Giancarlo Morelli brought his cooking and style to George Brown College in Toronto and I was lucky enough to be part of the whole experience. Focusing on the art of simple food with pure ingredients, Chef Morelli reminded me why care in cooking and selecting products makes such a difference in your food. And now with his recipe for risotto, you can give it a try too.

Giancarlo-Morelli-Fotografo-Devid-Rotasperti-(56)Part of me was expecting complicated techniques and foreign tools from the demonstration. What I got was a reminder that the best food is cooked simply and authentically with attend paid to bringing out the flavour of each element. Care and creativity is in the process, the ingredients and the end taste. For Chef Morelli, this was his first day in Canada leading into a week-long tour by Italian product producers showcasing the best Italy has to offer. “Just because it has an Italian flag on it, doesn’t mean it’s Italian,” says Chef Morelli, reminding us to know where our ingredients come from. Among his shared cooking philosophies (which I am adopting!): he doesn’t use salt during the cooking, only to finish the dish. His reasons for this are two-fold: it’s important to avoid too much salt for a healthy life and “if you can’t get the feeling and flavour of each ingredient when you taste a dish,” he notes, “then it doesn’t work.”

Below is Chef Morelli’s risotto recipe, which you have to try as he won “best risotto in the world” in a competition of 1,100 dishes at the Concorso Premio Gallo in 2010. Yet, Chef Morelli is clear to tell us that risotto has been the same for 200 years. He doesn’t change the culture of food but perfects and modernizes how it is created. Some tips on creating this winning dish from the Chef himself:

– Choose an organic carnaroli rice, not necessarily arborio. You can find this at most Italian grocers.
– Use vegetarian stock only. Add 2kg of seasonal vegetables to 5L of water (no salt!) and cook for 2-3 hours for a rich stock.
– It’s impossible to have risotto without butter. Use butter or butter and oil to start the dish, and butter to finish it. Use frozen butter when finishing, this will help to develop the creaminess of the dish properly, instead of the butter breaking down too quickly.
– The rice will cook in exactly 13 minutes, so set your timer.
– Never leave the rice alone, it’s like a baby you have to nurture.
– Balance the dish at the end with the butter and the cheese, no additional salt, off the heat. This technique is called the “mantecatura”, finishing with fats and stirring vigorously to add air into the dish.

The recipe, below, to stay true-to-form, is in Italian and English. Use care in picking your ingredients and in your cooking and you’ll have a winner too. If you give it a try, let me know how it works out in the comments (hint: you can omit the bone marrow and wine caramel topping and it’s still amazing!).

MadeinItaly_3

By |27/03/2015|Mangia|3 Comments

Collecting your favourite (and missing) Christmas recipes

5727602-949bb59f-640

What was missing from your Christmas table? What foods are part of your best holiday memories? Looking for an old family recipe?

Every year in December my blog and email inbox get really busy. In the lead up to Christmas, everyone is searching for their favourite old recipes like a cookie or treat their mother or grandmother used to make. The best emails I get are from readers who have just found old recipes on my site and tell me all about the memories they had of those foods and what a joy it was to have them again at the table.

In 2015, instead of searching at the last minute for a recipe just like Nonna’s, let’s help each other out and get those recipes together starting now.

Since the holiday season has just passed, and what was missing from the table is still fresh in our minds, now is the time to ask you: what are your favourite Italian Christmas dishes? Maybe it was something your mother used to make, or maybe a cookie an Italian neighbour used to always bring you. What recipes are you missing or searching for? Give me the English or Italian names of your Christmas dishes (and maybe a bit of a description!) and I’ll work to search them out and put together a Christmas recipe guide.

Here’s a brief list (after the jump) that I have so far of some desserts. From pasta to fish to fried treats, tell me what to add in the comments section of this post!

By |09/01/2015|Mangia|4 Comments