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Artichokes are another item on my list of problem vegetables, but with a little knowledge they can be incredibly simple too. These are beauties, fresh from the farmers market, springtime is the best time to purchase artichokes.

❧Tip: When choosing artichokes they should have a little weight to them, if they are too light they may not be fresh. If they are a variety with thorns on the tip, snip them off.

Clean the artichoke by removing “the choke,” the furry center. This can either be removed before cooking as is done when preparing Breaded Artichokes or after cooking as is done with Stuffed Artichokes.

You must be a little ruthless when cutting the tops and removing the leaves. Although it seems like you are discarding a lot, what you are after is the only the yellowish tender heart.

❧Tip: Artichokes will go black when exposed to the air. Immerse them in a bowl of water with lemon to prevent this. If you are preparing alot, rub your fingers with lemon or wear vinyl gloves otherwise they will stain as well.

Anyway you prepare artichokes don’t discard the stems, they are peeled and split and added to the rest.To see how to prepare “Artichokes 2 ways” check out this recipideo here.

Eating stuffed artichokes is a delicate and somewhat messy business.Pluck a leaf and slide it snuggly between the teeth. This way only the tender part is eaten along with the stuffing.

The ultimate finger food! Slow and somewhat sensual as they must be eaten with your hands!

Once you reach the heart, remove the choke (that furry center you saw before) and enjoy the fruits of your labour. The heart is the prize and full of flavour!
Buon Appetito!

This dish has always been a personal favorite. Perhaps because it was one of those few constants in my life that never managed to disappoint me. These little bundles and my nonna Caterina’s face just above them always brings a smile to my heart.

I can remember pushing open the bright green door to her house and immediately shouting, “Nonna!” No sooner would I finish calling her name and I would already be halfway through the kitchen, kissing her on both cheeks and asking her how she was doing. She would routinely respond in her thick Calabrian dialect, “Mangiasti”?

Instead of answering her seemingly straight forward question of if I had eaten with a simple yes or no, I would innocently answer, “perche”? Why? While I cunningly made my way to the stove. After all, did it ever matter if I had eaten already or not? 

A visit to my nonna’s house would always mean feasting on something. It didn’t matter what time of the day it happened to be, nestled in between the 2 back burners of the stove one was always sure to find a meal just big enough to satisfy one to three possible visitors. 

Roasted peppers lightly marinated in olive oil and garlic. Green beans in a fresh tomato sauce with pasta or potatoes. Zucchini flowers dipped in a light batter and fried until golden. The possibilities were endless, however, I was never more delighted then when I would find stuffed eggplant, with or without spaghetti, just waiting to be devoured by the lucky visitors of the day.

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Warm or cold, I’d carry the dish to the table eyes bulging with anticipation, where a napkin and fork would already be waiting. Before the first delicious morsel even reached my lips, two to three pieces of bread would arrive, and when the eggplants were gone the meal wasn’t over. There, left in the plate, was a thin layer of remaining sauce, small bits of tomato, and a few scattered breadcrumbs saturated with garlic and olive oil.

To the average person tis wouldn’t seem like much, however, when a piece of bread carefully broken so to expose it’s tender middle, is grasped by the crust and used like a sponge to clean the plate of it’s burden, the result is pure heaven!

If you’d like to give this recipe a try take a look at my recipideo ”Nonna’s Stuffed Eggplant” here, on the “What’s a Recipideo” page or the Recipideo Channel on You Tube!  Buon Appetito!

Click here for tips and tricks about preparing eggplant to avoid bitterness and here for a printable Stuffed Eggplant recipe.

Even though eggplants are one of my favorites, they top my list of problem vegetables. Under certain circumstances they can be bitter, so picking them wisely, having some tips under your hat and some tricks up your sleeve is key.

TIPS:

❦Only purchase firm, shiney eggplants free of blemishes and with green tops like the ones above. If they look like they do below don’t buy them.

❦If unsure press down lightly with your finger, if you see an indentation it’s past due, but don’t dismay…the trick is coming up.

❦Eggplants don’t really like the cold, so I don’t store them in the fridge, but opt for a cooler dark place (that’s where a cantina comes in handy!)

❦A white inner flesh with very few whitish seeds is a winner!  Even so try to avoid leaving them open to the air for too long! Cut and get them seasoned or in the oven as soon as possible, otherwise, even the freshest eggplant may start to oxidize and take on some bitterness.

❦Even though the eggplant above passed all the preliminary tests, it donns a slight greenish hue and quite a few darkish seeds. When in doubt I do as my grandmother did.

TRICKS:

❧Slice eggplant and place them in layers in a colander sprinkling each layer with salt.

❧Place an overturned dish over the eggplant and place a weight on top of it to help press water out. ( I use a 3L jug of water)

❧After  about 20  minutes remove the weight, discard the fluid and with wipe away remaining moisture with a kitchen towel. You can give them a little squeeze if you wish.

❧Cook as desired  following your favorite recipe. For something extra simple place on a baking sheet  completely naked! No oil or anything at all. Broil for 10-15 minutes until lightly browned. Turn and repeat on the other side.

❧After browning both sides transfer into a container and drizzle with olive oil. If you wish add crushed garlic, balsamic vinegar and dried oregano too! Great on sandwiches or as a side dish to any entree.

Click here for an extra special Stuffed Eggplant Recipe ! Hope these tips and tricks help you! Do you have a problem vegetable you would like solved?

Growing up Italian offers intricacy’s to my personality that are sometimes humorous, sometimes peculiar, and sometimes just plain delicious. As Valentine’s day approaches my thoughts turn to chocolate, the color red and the love of my life. Just like everyone else, right???

But what is my chocolate of choice? Perugina Baci. Pronounced Bah-chi, I like to call them “Italian Kisses” but they are a far cry from the Hershey version. The name “kiss” translated is where the similarities end.

Topped with a whole hazelnut and drenched in dark chocolate the chocolate/hazelnut center melts in your mouth while you read a message of love in 5 languages.

Can you make out the message above? Bear with the sometimes shotty translations such as “Being a husband is a whole time job” but savor the morsels of wisdom like “Those who are loveable, are always loved”

My favorite red treat in honor of this love holiday?  Blood oranges. In season and delicious my Sicilian roots take hold.

Blood orange juice (with or without San Pellegrino) reminds me of Italy and my favorite thing to order at “Il Bar”

Blood Orange Salad is something my father taught me. Usually eaten at breakfast,  I know it sounds peculiar but it’s a taste sensation and very Sicilian.

Some recipes even call for sliced red onion and black olives!…are you brave enough to give this tame version a try? Just combine desired amounts of Blood oranges, extra virgin olive oil, sea salt, chopped parsely and toss.

The love of my life? Italian too (ha) and just the best…no need to say more! Buon Apetito,  Buon San Valentino and enjoy a month full of everything you love….and more!

For those of you that don’t do fried food…I know where you are coming from, but once a year family tradition and childhood memories take hold and these Zeppole  are worth it. But is a Zeppole by any other name still a Zeppole? Yes.

As we know there are many Italian dialects, and depending on where you are from, Zeppole may be called different things. Culurelli, Cudureddi, Frittoli, Crispelli, Mangonilli, are just a few I have  found. Our dialect pronounces them Zee-poh-ly but my husband and I lovingly refer to them as “Zeeps.”

Whatever you want to call them, Zeppole are a part of my family’s Christmas tradition and we make them Christmas Eve. (But don’t confuse them with Zeppole San Giovanni…a whole other thing)

They can be plain or with raisins and either can be drizzled with warm honey,  granulated sugar or icing sugar. For a savory version chopped anchovies are added with a sprinkling of salt. In an attempt to keep tradition alive please watch and share this Recipideo and enjoy! You can find a printable recipe here.

Did you know that delicious and creamy Italian Risotto only takes 18 minutes to make? All you need is a really good quality Superfino Arborio rice, some great Extra Virgin Olive Oil, a bouillon cube (or your own homemade vegetable or chicken stock!) and just a few other choice ingredients. Check out this Recipideo and see how easy it can be!!

Instead of Peas you can use a multitude of other things…just use your imagination! Baby shrimp, asparagus, porcini mushrooms…endless possiblities, what’s your favorite?

Welcome to the world’s first  Recipideo. Showcasing the art of Italian food and sponsored by Aurora Importing, this is a new and easy way to learn how to cook in a fun way!

Featured are a few great products I personally can’t live without.La Bomba Hot Antipasto spread, Extra Virgin Olive Oil from Sicily, Tuna packed in Olive Oil and a good quality pasta imported from Italy. (But you can use rice or corn pasta for a gluten free version!)

If you live in the GTA use the product locater or ask for them by name at your favorite grocer. Otherwise purchase online at My Italian Cantina or make substitutions where neccessary.

Keep in mind, for best results, only substitute tomato products with fresh tomatoes or imported tomato products that contain no added preservatives. (Look for 2 ingredients ONLY, tomatoes, salt. That’s it!) Remember, it’s all in the details, (and less is more!)

Buon Apetito!

Welcome to Ita-liana.com. A place for all things Italian. Food, culture, folklore and traditions. (but mostly food) Enjoy!