In Italy, pizza toppings are not exactly limited, but there are a few rules. For example, only meats made with pork are acceptable on an authentic Italian pizza. Salami, prosciutto, ham, sausage – all are pork. Chicken and beef are not used. Beef is rarely seen on top of pizza. Even bresaola, a thin sliced (sliced paper thin, like proscuitto) is hard to find on a pizza.
As far as vegetables and cheeses go, there seemingly is no limit to what Italians might find appetizing on top of their pizzas.
Common Meats - Sausages and Salumi
First of all, I realize that Anisette is the French version of a liquor made from anise seeds, but for some reason my mother always gave us a little Anisette when we had a bad cold, not Sambuca. Perhaps the reason is because unlike Anisette and other Mediterranean anise spirits (Greece, Ouzo; Bulgaria, Mastika; Albania and Turkey, Arak; and Cristal in Algeria), Sambuca is really made from elder-flowers with star anise and licorice flavoring added. Anisette is distilled using only anise (fennel) seeds.
The benefits of anise itself are well-known: aiding with breathing problems, as an antibacterial and anti-inflammatory properties.
Even as an adult, I still use my Mother's remedy rather than those toxic blends of cold medicines. Anisette works surprisingly well to sooth any sore throat and helps to clear stuffiness. In fact, this past week I suffered from a sort of laryngitis and the Anisette made it easier for me to swallow and talk.
Just a Little Goes a Long Way
Pour a little into a small glass, place your nose into the glass and breath in the fumes to clear your nose. Mom would pour it into tiny, shot-sized mini beer mugs that she would use for family gatherings to serve Sambuca or Amaretto. I prefer a deeper glass because it contains the fumes better. Take small sips as needed for sore throat and as you begin to swallow, and hold in your throat for a second or two before swallowing. This numbs the soreness and helps clear phlegm. A bonus: a few sips helps you sleep. Anisette never fails to make colds easier to get through. But don't over-do it. This stuff is 50% alcohol!
And a warning... although my Mother gave us just a sip of Anisette when we were sick, she didn't let us drink it! A very small sniff and sip and that was it, until we needed it again. Personally, I would not recommend this remedy for the bambini in your family.
Mettiti in sesto presto, amici. (literally: Put yourself together soon, friends)
San Marzano tomatoes are the holy grail when it comes to sauce tomatoes. They often cost twice the price of other canned tomatoes, which is the reason why there are many counterfeit, bogus tomatoes in cans labeled San Marzano, or "San Marzano style". Experts say that up to 95% of the tomatoes labeled "San Marzano" are tomatoes grown in other regions of Italy or other countries. The Italian Mafia and other unscrupulous organizations will place lesser quality tomatoes into cans and label them as San Marzano, when in reality they are a mixture of less sweet, less meaty tomatoes.
In was in 2011 that the president of Consorzio San Marzano (Consortium for the Protection of the San Marzano Tomato Dell'agro Sarnese Nocerino) said that only five percent of tomatoes marked as such are certified, D.O.P. San Marzano tomatoes. San Marzano tomatoes are elongated plum tomatoes that by decree, must be grown in Agro Sarnese-Nocerino, an area surrounding Mount Vesuvious near Naples. When they are canned, they come with a D.O.P.-Denominazione d' Origine Protetta (literally “Protected Designation of Origin”) emblem on the label, marking their authenticity. This is the same type of certification that ensures the authenticity of other Italian products, such as Parmigiano Reggiano, Prosciutto di Parma or Balsamic di Molena.
To ensure you are getting San Marzano tomatoes, make sure that the can has one of the following on it: "Certified San Marzano", the DOP emblem, or the words "San Marzano dell'Agro Sarnese-Nocerino". The ingredients should list "whole (or peeled) San Marzano tomatoes". Some producers also include a statement something like, "San Marzano tomatoes (DOP-protected designation of Origin) are only cultivated in 41 approved municipalities, from San Marzano seeds, within the Sarno River valley surrounding Naples (or 'near the slopes of Mount Vesuvious'), in the Campania region." If the label says, "Grown in the USA", steer clear.
Certified Authentic San Marzano Tomatoes
The Phony Stuff
Compared to the Roma tomato, San Marzano tomatoes are thinner, a bit longer and pointed at their ends. The thicker, meatier flesh has fewer seeds and is fantastic for making sauce. The taste is also stronger, sweeter and less acidic. (I've had pizza from one local chic, wood oven pizzeria who claimed the tomatoes in their sauce were San Marzano, but the amazingly high acidic level burned my lips. I called BS.)
As many know, the tomato itself was imported to Europe after being discovered in the New World. Its first culinary appearance was in a 1692 cookbook as a base for a sauce. The San Marzano itself doesn't show up until much later, in a tomato manual published in 1940, the San Marzano is listed as a "recent cross" between the Re Umberto and Fiaschetto varieties.
The San Marzano vines are indeterminate type, and have a somewhat longer season than other paste tomato varieties, making them well suitable for warmer climates. Indeterminate tomato plants will keep producing fruit as long as the warm, sunny weather lasts, whereas determinate varieties produce only a set number of fruit on shorter plants, and then die.
Many heirloom tomatoes are indeterminate type (like the varieties I grow, producing 8' plants). San Marzano is an "open-pollinated", heirloom variety that breeds true from generation to generation, making seed saving practical for the home gardener or farmer. You can't save seeds from hybrid tomatoes because they cross-pollinate, which results in pot-luck tomatoes appearing on the vine. If you can get some authentic, D.O.P. San Marzano tomatoes while in Campania, save some seeds to plant in your home garden, although they won't have the D.O.P. designation, they will be fairly close the what is grown in Campania. (Of course, you can't exactly match the weather or soil qualities).
You can also grow San Marzano seeds purchased from heirloom seed companies, but these wouldn't be from tomatoes harvested in the Sarno Valley area. You will find that even the highly respected Seedsavers Exchange doesn't list any "San Marzano" seeds out of respect for the D.O.P. designation of the originals. So, the next time you're in the Naples neighborhood, buy some San Marzano fruits and save the seeds.
There's nothing like home-grown tomatoes, as my father always said...
Clockwise from right:
Olivette Juane (yellow egg-shape, mild flavor, great for salads and focaccia) Debarao (2" red plum, good for sauces)
Constaluto (this one is just under 1 pound, sweet beefsteak, great paired with smoked mozzarella and basil)
Eva Purple Ball (slight purple tinge, flawless, disease/pest resistant, the sweetest, most flavorful tomato I grow!)
Roma Speckled (robust, horn-pepper shaped sauce tomato, very meaty and sweet)
My heirloom tomato harvest started late this year for various reasons: because of heavy spring rains, we planted out our seedlings about 2 weeks late; a heat wave prevented blossoms from setting fruit; on and off heavy rains caused a growth spurt. We planted 12 different varieties... these five were the first to ripen.
As an option to marinara as a dipping sauce, try some
Whisk together the following:
1/3 cup mayonnaise
juice of 1/2 lemon
1 clove of garlic, finely minced
salt and pepper to taste
The basic thing you need for a great espresso is great water. If your water is suspect--tasting too slimy, has an odor, or is off-putting in any way--in the least, use bottled mineral water or get yourself a Brita filter. As a basic test, if you love the refreshing taste of your tap water on a hot summer's day, then your water should be good to go.
There is absolutely no difference between a bean labeled as "espresso" or not. Selecting which coffee bean to use for espresso is a personal choice--which means that a world of different tastes are there for the tasting. Espresso is a method of brewing coffee. There are really only two species of coffee beans grown with many varietals (sub-species), and every type is capable of being brewed in different styles--peculator, French drip, espresso, etc.
Remember that beans are roasted before you buy them. Roasters nowadays tend to produce a darker roast to produce more smoky, caramelized sugary flavors--as seen in "Italian roasts"--but a very dark roasted bean can mask the more subtle differences in bean types. Roasters are experimenting with lighter roasts which can enhance the flavor of the coffee's complexity. Lesson to learn--experiment with both dark and lighter roasts and have fun discovering flavor profiles that you enjoy. Coffee preference is like selecting a wine... One person's Primativo can be as satisfying as another's Brunello.
Beans should be ground using a burr type of grinder (as opposed to a blade type) that can grind finely with many steps of adjustment. Read reviews carefully as some grinder models don't grind fine enough for espresso. (The affordable Secura burr grinder shown is what we use).
The best espresso machines should have solid components, create consistent temperatures, are easy to clean, with an easy to understand interface--which is a real task on some of the more complex models. The larger machines come with a built-in grinder to grind exactly the correct amount of beans automatically, a one or two-spouted portafilter with removable basket inserts for either a single or double shot, a self-storing tamper, a milk steamer/foamer, and an espresso cup heater on top. In our opinion, these are for coffee aficionados that like to turn coffee-making into a theatrical event and if you are prone to buying complex kitchen appliances and then find you use them only once or twice due to their complexities, stay away from these machines. They take dedication and perseverance to master and can be difficult to keep clean. They are also power hogs: from 900-1500 watts, which means you should not be using them on the same circuit as your toaster or microwave. There are simpler--and quicker--ways to make espresso, cappuccino and other coffee beverages.
Bialetti made the first stovetop espresso maker back in 1933, and are still using the exact same patented moka pot design. In fact, there are many other companies who have copied their iconic design. There have been over 200 million Moka pots sold since the 1950s, mostly in Italy--60 million Italians can't be wrong. A Moka pot can be found in virtually every Italian households but are gaining popularity all over the world in the last decade or so. The Moka also comes in many different sizes... a tiny one for a single morning espresso shot, or a large one to satisfy a large gathering.
It is composed of roughly three components: the base with a pressure valve which holds the water; the basket which holds the coffee; and the "collecting chamber" which the coffee brews into. In between the top and bottom halves are a metal filter and the "O" ring which ensures a pressure seal and to filter the coffee grinds from the coffee produced. The Moka pot boils the water which is forced up through the coffee "puck" and then into the top chamber, creating a foamy crema (head) along with the coffee. The whole process from heating the water to drinking the coffee is about 5-10 minutes, depending on the capacity of your Moka pot.
by Jerry Finzi
For Valentine's Day, my wife treated us to a Beef Wellington dinner, prepared and delivered by a local chef. Even though she got rave reviews, we weren't really Wow'd. Having had Wellington in the past, I knew that there were a few things lacking... The cut of beef wasn't tender enough, the mushroom duxelle was a bit funky tasting, and it was missing a wrap of Parma ham inside the (greasy) pastry.
Thinking I could do better, I started thinking... and thinking... Why not transform the Wellington into an Italian version?
The idea was to design a recipe similar to Beef Wellington... but instead of using a tender loin steak inside, it would be a large, flattened Italian style polpette (meatball), wrapped in prosciutto and provolone cheese with an black olive/pesto Tapinade just inside the puff pastry. There are similar recipes in Italy called Polpettone in Crosta, but these are loaf-size meatloafs, often stuffed with hard boiled eggs or other ingredients. I wanted mine to remain a Polpette--a true meatball...
I set out to make my Polpette alla Wellington!
for the Polpette
2 pounds ground chuck
1 medium Vidalia, small dice
2 tablespoons red wine
1/3 cup finely grated Parmigiano Reggiano
1-1/4 cup breadcrumbs
1 teaspoon dried sage
1 tablespoon sea salt
1 teaspoon dry thyme
1 tablespoon dried basil
15 cracks black pepper (from a pepper-mill)
1 cup canola oil + 2 tablespoons olive oil for frying
for the Tapinade
1 - 16 ounce can of black olives, well drained
2 tablespoons tomato paste
2 tablespoons pesto (from jar or Make it Fresh)
3 cloves fresh garlic, chopped
1/4 teaspoon red pepper flakes
for the Pastry Wrap
4-6 slices delicatessen sharp provolone
1/4 pound prosciutto, speck or Boar Head Brand Piccolo Prosciutto
2 packages frozen puff pastry (butter or shortening type, your choice)
1 beaten egg (for egg wash)
Frying the Polpette
Making the Tapinade
Next, to make the Tapinade, drain the olives and place into a food processor along with the pesto, tomato paste, garlic, red pepper flakes and Reggiano. Pulse several times to get a spreadable texture... but not too smooth. You might have to scrape down the sides of the mixer between pulses.
Assembling the Wellingtons
You can serve your Polpette alla Wellington over a bed of marinara, as we did for one meal, but to be honest, we thought the tomato sauce masked some of the flavors. Also, even though I made the size of our polpette match the size of most beef tenders used to make a traditional Wellington, we felt the serving was too large. If we make this again, we would serve as we did for our second "leftover" meal--each serving was one-half a Wellington.
In fact, the second meal we served with a side of Italian flat beans and no tomato sauce. We actually enjoyed this meal much better... the Tapinade's flavors came to the forefront and the spices in the polpette were obvious. The half-sized servings were a perfect portion. I actually thought that 2 days later, after setting up in the fridge, wrapped in foil, the flavors melded and intensified a bit. We re-heated the leftover halves in loosely wrapped foil for one hour.
If we make this recipe again, we will make smaller Polpette so each person can have a completely pastry-wrapped Wellington.
Enjoy this recipe and let us know how yours turned out!