Great summer side dish which is easy to make using the BBQ and tastes great is grilled zucchini slices. This recipes is courteous of our friends Al and Kat.
1 -Freshly picked medium sized zucchini
Keg Steak Spice
Extra Virgin Olive Oil
Slice the zucchini in 3/4 to 1 inch thick
Using a basting brush cover the slices with olive oil.
Lightly spice one side of the slices with Keg Steak Spice. Flip and repeat. Careful not to use too much Keg spice (first time you cook them try varying degrees of spice until you find your sweet spot). Mangia, Mangia!
4 lbs Pork Roast
3 tbsp Seasoning Salt
3 tbsp Black Pepper
4 tbsp Corn Starch
3 tbsp Garlic Powder Granulated (No Salt)
Cube Pork into bite sized pieces and place into large bowl
Beat the four eggs and then pour egg mixture over the cubed pork. Stir to to ensure the pork cubes are evenly coated.
Mix all dry ingredients into bowl
Slowly sprinkle or add the dry spice mixture over cubed pork
Stir well while adding ingredients to get an even distribution of spices
Cover bowl and marinate the pork overnight in fridge
When ready to cook, dust the ribs with white flour and deep fry until golden brown. Mangiare!!
1/4 cup butter
1/2 cup vegetable oil
1-1/2 cups sugar
1 tsp vanilla
1/2 cup buttermilk or sour milk
2-1/2 cups flour
4 tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 cups grated zucchini
1/4 cup chocolate chips
Cream butter, oil, sugar, eggs, vanilla and buttermilk. Sift dry ingredients and add to creamed mixture. Mix in zucchini and chocolate chips. Bake in a greased and floured bundt pan or a 9 inch x 13 inch greased pan at 350 deg F for about 50-55 minutes. Mangiare!
Bread Crumbs (Panko if no bread crumbs available)
1. Wash and dust asparagus with white flour – set aside.
2. In a bowl add 2 eggs, a splash of water. Beat mixture well.
3. Add Garlic Powder and Seasoning Salt to egg mixture.
4. Soak or dip the dusted asparagus in egg mixture and then roll or cover with bread crumbs.
5. Set aside or in fridge for 10 minutes which allows coatings to stick.
5. Deep fry until golden brown and serve immediately with dipping sauce….Mangiare!
There are many options or variations for dipping sauce. Try 1 cup of mayonnaise with some hot chili sauce and Tabasco…..fold together in bowl and serve. Some like the sweet chili sauce or finely diced green chili peppers.
What is a Fritatta? A Fritatta is a fried Italian dish using whisked or beaten eggs similar to a Spanish omelet. Like an omelet and depending on your tastes, it can have a wide variety of ingredients. Our easy Italian Fritatta Recipe:
5 or 6 eggs
One Mild Italian sausage – casing removed
1/2 white onion diced
Salt and Pepper
In an oven safe frying pan (example stainless steel ) cook your mild sausage, onions, mushrooms. The butter coating will help prevent sticking.
Preheat oven to 425 deg F.
In a separate bowl whisk your eggs, add 1/3 cup milk and whisk well right up until you add it to your saucepan. This will increase the fluffiness.
Once your sausage is cooked, add the spinach let simmer for a minute. Add the whisked egg mixture, shredded cheese on top and cook for a couple minutes on medium heat. When it starts to set place the frying pan in the oven and cook at 425 deg for 10-12 minutes.
Easter in Italy does not typically involve the Easter Bunny. It is a time of celebration and with that comes FOOD. Some of the foods your will encounter vary from region to region however some popular gifts or treats typically given at this time of year include a large hollow chocolate Easter Egg which has a prize inside and another is Pane Di Pasqua or Easter Bread.
A family tradition Mamma enjoys is giving all the children the hollow chocolate Easter Egg and a loaf of bread or Pane di Pasqua. Mamma’s version is lightly sweetened and she uses dough to wrap around a single egg. Some versions have an egg at either end of the bread and some like to paint the eggs.
Another family favorite we enjoyed growing up was the lupini. This bean is high in protein, comes dry and once soaked they become sweet and tender. This bean is a healthy nutritious snack which is native to Italy.
To remove the bitterness from the dry bean there is a preparation process which requires some patience. To do this, you need to soak the beans for several days. We used to boil the beans, then place them in a sack, secure sack to a tree and place them in the cold creek water for up to two weeks. Not practical when you live in the city! Here is our recipe:
1 package – Dry lupini beans
Salt to taste
Sprinkle of Oregano
Cover the dry beans with water and boil for about 1 to 1.5 hours. Make sure you keep beans covered by adding water as required. Remove the beans and soak them in cold water for up to seven days changing water daily. Taste them and when they are no longer bitter they are ready to eat.
Storage – Cover the lupini beans with cold water in a tupperware dish with lid. Place in fridge and should last about 1 week.
Preparation – In a small bowl add the lupini beans, some sea salt and a sprinkle of oregano. Mangiare! For a different variation try adding a little olive oil.
Penne is a pasta favorite and it looks like a cylinder or small short tubes with diagonally cut ends. Mamma uses a Catelli brand which is made in Italy. A great recipe you might want to try with penne is pasta with stuffed tomatoes….Pasta con i pomodori.