Italy Part 14

Feast for Your Eyes: A week in Italy


Nothing like hot weather to make this girl slow down in the afternoons and spend time in the cool kitchen preparing some refreshing Italian meals while sipping chilled pinot grigio. The following is a visual tour of are some of the foods I prepared...

Meal #1

Carciofi all romana (p. 127)

Pork chops in marsala (p. 126)

Bread and salad

These stuffed artichokes are ready for the oven
after a few splashes of white wine. 

While the artichokes were cooking, it was time to prepare the chops.
I had never tasted marsala before- delicious with citrus! 

The pork chops and artichokes were ready to be dished up
with a side of feta-tossed salad, focaccia, and white wine.

Meal #2

Fennel fritters (p. 124)

Spaghetti with garlic and chili (p. 110)

Sicilian rice fritters (p. 144)

Fried crispy in a flour, egg, and bread crumb coating.

I only used one fresh chili but two would bring some serious heat.  

A nice blend of textures and flavor.
An ice cold mojito helped to finish off some fresh mint that
was left over from the artichoke stuffing used a few days before. 

While the oil was hot from the fennel fritters,
why not throw these in for a grease bath too?
Topped with warm honey and laced with lemon and fresh vanilla bean.

Meal #3

Mozzarella in carozza (p. 89)

Marjoram salmoriglio sauce (p. 132)

Shrimp and roasted zucchini

These "mozzarella in carriages," are a savory cousin to grilled cheese.
The sourdough bread was dipped in milk, then fresh mozzarella
was sandwiched within it, dipped in seasoned eggs and then breadcrumbs
and deep fried until crispy on the outside and gooey on the inside.
Fresh lemon brings balance.

These fried sandwiches where paired with fresh,
oven-roasted zucchini from the Farmer's Market
brushed with olive oil and sea salt, as well as
pan-seared shrimp with Marjoram sauce.   

I am looking forward to trying these sandwiches again using
stronger cheeses. Perhaps a provolone-blue cheese combo?

Meal #4

Baked eggplant with tomato and mozzarella (p. 102)

Espresso granitas (p. 147)

Pasta salad

The marvelous purple squishy vegetable!
This one has been scored to help soak up the awaiting hot oil.
They underwent an initial hot oil bath to soften its flesh.
Then, its insides were scooped out and combined with tomatoes, parsley,
oregano, and fried garlic and onions for a second cooking step with more hot oil.
Finally, the empty shells were piled high with the flavorful insides, topped
with mozzarella and placed into the oven for a third and final cooking step. 

Appetizing aubergine.
Not pictured: Espresso granitas.
They were eaten before I remembered to snap a photo! I will say that
making granitas is an excellent way to make use of extra coffee. 

Forty-one recipes completed. Forty-one recipes still yet to be made... the halfway point of my journey through Italy has been reached.