INTERNATIONAL: BREAD OF THE WEEK 184: ITALIAN PANETTONE...

INTERNATIONAL: BREAD OF THE WEEK 184: ITALIAN PA...:   Italian Panettone

INTERNATIONAL: BREAD OF THE WEEK 184: ITALIAN PANETTONE

INTERNATIONAL: BREAD OF THE WEEK 184: ITALIAN PA...:   Italian Panettone

INTERNATIONAL: BREAD OF THE WEEK 184: ITALIAN PANETTONE

 

Italian Panettone

INTERNATIONAL: BREAD OF THE WEEK 178: (ITALIAN) PECAN BISCOTTI

 

Pecan Biscotti Recipe

INTERNATIONAL: BREAD OF THE WEEK 134 - Small Batch Potato and Leek Focaccia

INTERNATIONAL: BREAD OF THE WEEK 134 - Small Batc...: Small Batch Potato and Leek Focaccia

INTERNATIONAL: BREAD OF THE WEEK 134 - Small Batch Potato and Leek Focaccia

Small Batch Potato and Leek Focaccia

INTERNATIONAL: Bread of the Week 97 - Italian Onion=Herb Ciabetta Rolls

INTERNATIONAL: Bread of the Week 97 - Italian Onion-Herb Ciabetta Rolls..:   LINK to Recipe VIDEOS LINK to Video One LINK to Video Two

INTERNATIONAL: Bread of the Week 97 - Italian Onion-Herb Ciabetta..

INTERNATIONAL: Bread of the Week 97 - Italian Oni...:   LINK to Recipe VIDEOS LINK to Video One LINK to Video Two

INTERNATIONAL: ITALY: Food & Wine Slideshow with Recipes and Video of 10 Best Cities to Visit in Italy

LINK to F&W Italian main dishes SLIDESHOW

LINK to 10 Best Places to

 Visit in Italy - VIDEO

INTERNATIONAL: OSSOLA-STYLE GNOCCHI WITH SAGE-BUTTER SAUCE in Northern Italy near Switzerland

GENERIC PHOTOS OF GNOCCHI

RECIPES FOR OSSOLA-STYLE GNOCCHI WITH SAGE BUTTER SAUCE (ITALY)

LINK to Recipe One

LINK to Recipe Two

LINK to Recipe Three

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INFO AND RECIPES FOR SWISS GNOCCHI AND SWISS CHARD GNOCCHI

LINK to Info

LINK to Recipe

LINK to Recipe

LINK to Info

VIDEOS OF GNOCCHI MAKING

LINK to GNOCCHI RECIPE

LINK to GNOCCHI RECIPE 2

LINK to GNOCCHI RECIPE 3

LINK to GNOCCHI RECIPE 4

INTERNATIONAL: BREAD OF THE WEEK 133 - GUBANA

International food blog: INTERNATIONAL: BREAD OF THE WEEK 133 - GUBANA: Easter and Christmas bread (some call it cake) but GOOD for any celebration!!!!!! LINK to Gubana Recipe   This bread is made in Venice 

INTERNATIONAL: BREAD OF THE WEEK 133 - ITALIAN GUBANA

 Easter and Christmas bread (some call it cake) but GOOD for any celebration!!!!!!

LINK to Italian Gubana Recipe

 This bread is  made in Venice (right near the Austrian and Slovenia and Croatian borders) and in Fruili-Venezia Giulia (Italy)

The Gubana is a brioche-style enriched dough flavoured with orange and vanilla with a filling containing nuts, raisins, cocoa, candied fruit and Grappa, Rum and Marsala. It is rolled like a Swiss Roll and then spiraled into a snail shell shape.

Also known as a Eastern European pastry as potica, kolachi, gubana or bejgli.

LINK to Slovenian Gubana Potica

INTERNATIONAL: BREAD OF THE WEEK 132: FARINATA: Farinata, socca, torta di ceci, or cecina is a t...

INTERNATIONAL:   BREAD OF THE WEEK 132:  ITALIAN GENOA FARINATA       Farinata, socca, torta di ceci, or cecina is a t...:   Farinata, socca, torta di ceci, or cecina is a type of thin, unleavened pancake, flatbread or crêpe made from chickpea flour. It originate...

INTERNATIONAL: BREAD OF THE WEEK 132: ITALIAN GENOA FARINATA

 

Farinata, socca, torta di ceci, or cecina is a type of thin, unleavened pancake, flatbread or crêpe made from chickpea flour. It originated in Genoa and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands. It is also typical in Gibraltar, where it is called calentita. Wikipedia

Main ingredients: Chickpea flour, water, olive oil

Region or state: Liguria, Tuscany

Alternative names: Socca, cecina

Origins: Italy, France

LINK to Farinata Recipe

LINK to Farinata VIDEO

INTERNATIONAL: BREAD OF THE WEEK 130: ITALIAN FARRO AND RICOTTA TART..

INTERNATIONAL: BREAD OF THE WEEK 130: ITALIAN FA...:  LINK to Recipe

INTERNATIONAL: BREAD OF THE WEEK 130: ITALIAN FARRO AND RICOTTA TART

 LINK to Recipe

Farro refers to the grains of three wheat species, which are sold dried and cooked in water until soft. It is eaten plain or is often used as an ingredient in salads, soups, and other dishes. Wikipedia

INTERNATIONAL: BORDERLESS CUISINE 4 - Pesto, Pistou, Persillade, Chimichurri and Gremolata

LINKS TO PREVIOUS BORDERLESS CUISINE POSTS BELOW

ALSO BELOW SEE MODERN TAKE ON PESTOS

Peruvian Pesto (Tallarines Verdes)

Waves of Italians from Genoa poured into Peru in the mid-1800's.  Instead of peppery basil,

 parmesan 

and pine nuts

the Italian immigrants in Peru used available local products such as sweet spinach, cream (replacement for oil) and queso fresco (replacement for Parmesan). Walnuts or pecans were substituted for pine nuts. (When the Italians first came to Peru these items weren't readily available:  basil, olive oil, pine nuts and pasta.)

LINK to Peruvian Pesto recipe

Serving suggestions (with lime wedges and/or Parmesan)

• over tenderloin
• with fish
• with pasta
• with rice
• with potatoes
• over fried egg(s)
• with green beans
• with steamed or slightly sauteed zucchini, asparagus, fava beans and peas.

Italian Pesto (Pesto Genovese or Pesto alla Genovese)

WIKI on Genovese Pesto

LINK to Genovese Pesto Recipe

LINK TO PESTO VIDEO LINK

Other Pestos: 

Pesto alla siciliana, sometimes called pesto rosso (red pesto), is a sauce from Sicily similar to pesto alla genovese but with the addition of tomato, almonds instead of pine nuts, and much less basil.  Pesto alla calabrese is a sauce from Calabria consisting of (grilled) bell peppers, black pepper and more; these ingredients give it a distinctively spicy taste.

Pistou (a French version of pesto)

The sauce is derived from the Genovese pesto, 

which is traditionally made of garlic, basil, pine nuts, grated Sardinian Pecorino, and olive oil, crushed and mixed together with a mortar and pestle. The key difference between pistou and pesto is the absence of pine nuts in pistou.

LINK to Pistou Recipe

Pistou is a typical condiment from the Provence region of France most often associated with the Provençal dish soupe au pistou, which resembles ministrone and may include white beans, green beans, tomatoes, summer squash, potatoes, and pasta. The pistou is incorporated into the soup just before serving.

Gruyere cheese is used in Nice. Some regions substitute Parmesan Cheese. In Liguria, Pecorino, a hard sheep's milk cheese from Sardinia or Corsica is used. Whatever cheese is used, it is preferred that it not be a "stringy" cheese, so that when it melts in a hot liquid (like in the pistou soup, for instance), it does not melt into long strands.

Chimichurri Sauce

Chimichurri is a green sauce, traditionally used for grilled meat in Argentina. The dish’s main ingredients include minced garlic, chopped fresh parsley, olive oil, and wine vinegar. It normally contains oregano as well, and variations often include paprika, cumin, lemon, basil, thyme, tomato, cilantro, and red bell pepper.

You will most frequently see chimichurri served with grilled meats like steak and lamb, especially throughout Argentina (Basque section of France sent a lot of Basques to Argentina - Basque name of sauce:   tximitxurri) and Peru. This incredibly flavorful sauce is quite similar to Italian basil pesto, but with parsley instead of basil.  SERVING SUGGESTIONS: The fresh garlic and parsley pair really well with grilled steak or lamb and roasted vegetables, but it is also delicious served over lentil burgers, mixed into pasta salad, or as a condiment to perk up sandwiches and wraps!

LINK to chimichurri recipe

Persillade

Persillade is the culinary term for a chopped mixture of garlic and parsley, usually in equal parts by volume. The root of the word is persil, the French word for parsley.  Simple to make, but a common ingredient in many dishes, it is often included in a sauté cook's staples. It can be added early in a dish for a mellow flavour, added at the very end of the cooking to provide a garlicky jolt, or even used raw as a garnish.

SERVING SUGGESTIONS:  A classic French bistro dish is Pommes persillard,

basically cubed potatoes fried in small amount of oil, with persillade added at the end of the cooking. New Orleans chef Austin Leslie's signature dish was Fried Chicken with Persillade 

basically fried chicken with the garlic and parsley mixture added as a garnish.

LINK to persillade recipe

Gremolata (or gremolada) is an Italian chopped herb condiment typically made of garlic, parsley, and lemon peel. It is a traditional accompaniment to the Italian braided veal shank dish, "ossobuco alla milanese". Although it is a common accompaniment to veal, the citrus element in gremolata makes it an appropriate addition to seafood dishes. 

LINK to gremolata recipe

LINK TO MODERN TAKE ON PESTOS

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Part One Grits

Part 2 Filled Donuts

Part 3 Andorra, Catalonia and Roussillon

INTERNATIONAL: Bread of the Week 97 - Onion Herb Ciabatta Rolls and Videos

INTERNATIONAL: Bread of the Week 97 - Onion Herb Ciabatta Rolls:   LINK to Recipe and VIDEOS