History of Italian Jews
www.chefwalter.com Italy is located centrally in the Mediterranean Sea and served as an important crossroad and an intersection between North and South, East and West, Sephardic and Ashkenazi culture. That’s why Italy has a very important role in Jewish history and genealogy. Italy contains some of the oldest Jewish Communities in Europe. Jews arrived in...
IGP per la Patata della Sila
www.chefwalterscookingschool.com La ”Patata della Sila” ha conquistato per l’Italia una nuova indicazione geografica protetta (Igp) contro imitazioni e falsi in Europa. Bruxelles infatti ha dato oggi il via libera definitivo all’iscrizione nel registro europeo delle Denominazione e Indicazione geografiche protette (Dop e Igp) di una eccellenza della produzione agricola calabrese di cui si...
Brief history of Italy
www.chefwalterscookingschool.com In many ways, the history of Italy is the history of the modern world. So many pivotal moments in our collective past have taken place in Italy that it can be considered Europe’s historical keystone. In this section, learn about the great and not so great moments in Italian history, from the grandeur...
Mortadella di Bologna
www.chefwalterscookingschool.com You may have seen it at the supermarket, packed in individual slices next to the other pre-packaged baloney products. Sadly this is what most Americans think of when they hear the word mortadella. However real Italian mortadella, the pride of the city of Bologna is more than just fatty baloney. Either served in a...
Gnocchi
www.chefwalterscookingschool.com It seems that nearly every nation has some form of dumpling, and it’s easy to see why. They are tasty, versatile and make excellent use of leftover ingredients. In Italy, dumplings are collectively known as gnocchi and are made in several different styles – all of them delicious. In the family run Trattorias of...
Added sugar danger
New Advice on How to Cut Sugar from Your Diet Here’s how you can skip cereals or processed foods that have a lot of added sugar: Glance at the Nutrition Facts Label, and be suspicious of any product that has more than 5 grams of sugar per serving. Unless it’s a plain piece of fruit...
Parmigiano and Grana
No one knows exactly when this cheese was invented but already in the accounts of great banquets held in the courts of Europe in the late Middle Ages its presence is frequently mentioned among the various courses.
Olives and olive oil
www.chefwalter.com Olive oil is the only eating oil obtained by squeezing the fruits of a tree. The olives mature in late autumn and winter and are gathered between November and February. For a high quality of oil it is of utmost importance that the olives arrive at the olive press healthy, whole, and as quickly...
La mozzarella
www.chefwalterscookingschool.com With the coming of summer mozzarella starts selling like hotcakes. This lean, nourishing cheese which goes so well with both pasta and tomatoes, which lends the ideal touch to Neapolitan pizza and which adores the company of basil, suddenly becomes one of the most popular foods in Italy. Its traditional area of production...
Gelato…all year
With the coming of summer nothing goes down better than ice cream. It may have been invented by the Chinese or the Arabs, as is frequently claimed, but one thing is certain: ice cream as it is made today is a distinctly Italian invention.
Chocolate
www.chefwalterscookingschool.com Once upon a time, in a faraway land, where the trees produced fruit more costly than gold… Thus begins the true story of the chocolate tree and an ancient people, the Aztecs, who drew strength and wealth from it. They called in “Cacahualt” in honor of the god Quetzacoalt who made a gift...
How to debone a lamb thigh
www.chefwalterscookingschool.com Ingredients 1leg of lamb Preparation Step 1 With a knife cut into the leg of lamb around the joint. Step 2 Detach the femur from the joint. Step 3 Cut into the meat along the femur as far as the knee-joint. Step 4 Eliminate the femur and detach from the...
Paella Valenciana
www.chefwalterscookingschool.com Ingredients 3 chicken legs, cut into pieces Olive oil 1 small can pizza tomatoes 1 sprig fresh rosemary, plus some for garnishing 1-3 garlic cloves 1 generous pinch sweet paprika 1 pinch freshly ground pepper 1/4 tsp cayenne pepper 1 handful green beans, stringed and cut into 3 cm/1 inch pieces 1 handful thick...
L’aglio, salute e sapore in tavola
Amato o odiato per l’inconfondibile odore e sapore, l’aglio porta con sé, oltre alle numerose proprietà benefiche per l’organismo, storie e leggende popolari. Sono gli spicchi di un bulbo dalle origini antichissime della famiglia delle Liliaceae, i protagonisti assoluti di soffritti e bruschette, ma certamente non solo. Originario dell’Asia secondo molte fonti, l’aglio seguendo i...
Sulmona con il suo aglio rosso
www.chefwalterscookingschool.com L’ aglio rosso di Sulmona deve il suo nome al colore del vino, acceso e ben marcato, della tunica protettiva più interna. Di grosse dimensioni (la qualità extra è di 6-7 centimetri di diametro), ha un bulbo regolare ben serrato, composto da 9-11 bulbilli di grande dimensione e 3-4 più piccoli. La...
How to cut a chicken
Ingredients 1 chicken Preparation Step 1 Turn the chicken with the thighs pointing up and cut the wings at the level of the joint. Step 2 Cut into the skin inside the thigh as far as the anal opening. Step 3 Detach the thighs by dislocating the hips. Step 4 Remove the femur up to...
How to cook rice
www.chefwalterscookingschool.com Ingredients Rice Preparation To cook rice correctly, you need to follow a few simple rules: How to boil rice (English-style) As with cooking pasta, rice should be boiled in a large pot of boiling, salted water. Bring the water to a boil, then add the rice, stir and bring back to a boil....
How to cook dry pasta
the golden rule for cooking pasta is 1, 10, 100 or 1 liter of water, 10 grams of salt for every 100 grams of pasta. Converted for American cooks, the rule should be 1/3, 3, 30, referring to 1/3 oz of salt, 3 oz of pasta and 30 oz of water.
How to clean and steam fish
www.chefwalterscookingschool.com Preparation Generally, the best types of fish to steam are not too large or too fatty. Equipment Perforated pan, steamer or pressure cooker A sharp knife Meat thermometer Step 1 Lay the fish on the work-surface, hold it by the tail with one hand. Grip the knife in the other hand and scrape...
How to clarify consomme
www.chefwalterscookingschool.com Ingredients 5 oz egg white 1 lb ground beef 3 oz celery 3 oz carrot 3 oz onion 7 oz ice 16 cups white stock Preparation Step 1 Put all the finely chopped vegetables into the egg white. Step 2 Mix the ice and minced meat with the vegetables. Step 3 Then pour...
How to caramelize
www.chefwalterscookingschool.com Ingredients 5 ozwater 1 lb sugar 7 oz corn syrup Preparation Equipment Small saucepan or saute pan Cooking thermometer Kitchen brush Step 1 Put the water, sugar and corn syrup into a small saucepan and place on the heat. Step 2 During the cooking, clean the sides of the pot with a we...
Artichokes Cavour
www.chefwalterscookingschool.com A traditional recipe to make the most of the health-giving properties of the artichoke without neglecting the pleasure of good home cooking. Time 30 minutes Difficulty Easy Course Side dishes and salads Italian Region Piedmont Ingredients Servings 4 8 artichokes 1 lemon grated Parmigiano Reggiano cheese to taste 1 oz butter Sauce...
How to taste Aceto Balsamico Tradizionale di Modena
www.chefwalterscookingschool.com To properly taste Traditional Balsamic Vinegar from Modena, you will need a small glass, preferably a wine glass, a porcelain or silver spoon and a candle. Visual analysis Pour 1-2 tbsp of vinegar into the glass and gently swirl the vinegar in order to coat the sides of the glass. Next, evaluate the color...
Food Glossary “C”
www.chefwalterscookingschool.com cacao Cocoa, used as both a flavoring for baking and in hot chocolate beverages. cacciagione Game procured by hunting (caccia), distinguished as caccia da pelo (furry) and caccia da penna (feathered); also selvaggina. cacciatora, alla Hunter’s style, referring to any dish prepared in a rustic, robust style, usually with mushrooms. cacciottu A...
Food Glossary “B”
www.chefwalterscookingschool.com büsecca A tripe and vegetable soup typical of the Milan province. babà Ring-shaped yeast cake usually soaked in rum, originally from Poland but very much associated with Neapolitan pastrymaking, now typical of Naples. babbaluci Small snails, cooked in garlic or tomato sauce. baccalà Salt-dried cod, which is reconstituted by soaking in water, then...
Food glossary “A”
www.chefwalterscookingschool.com abbacchio A Roman term for baby lamb, usually slaughtered between 30 and 60 days. It is cooked on a spit or roasted, usually flavored with rosemary, and is a specialty of Easter dinner. abboccato A slightly sweet wine. The wines of Orvieto most often take this description. abbuoti A dish from Molise...
Spaghetti Puttanesca
The range of possibilities for Italian sauces you can make easily will grow as you increase the inventory in your pantry. This robust combination is known as spaghetti alla puttanesca. 1 (28-ounce) can chopped tomatoes in juice 2 tablespoons extra virgin olive oil 2 to 4 anchovy fillets (to taste), soaked for 15 minutes...
Pasta With Spicy Tomato Sauce
www.chefwalterscookingschool.com The sauce for this pantry pasta is a vegetarian take on arrabbiata and amatriciana sauces, two spicy tomato sauces from Southern Italy that include pancetta or guanciale. The authentic versions would call for grated Pecorino Romano cheese, but I’ve already broken with tradition here, so use either Pecorino of Parmesan. 1 (28-ounce) can...
The spaghetti code
www.chefwalterscookingschool.com By Kim Severson MY Italian is so bad I have a hard time pronouncing gnocchi, but I grew up hearing enough of it to know when I’m being yelled at. And that’s definitely what was happening at a table in a small roadside restaurant in Abruzzi. I had driven through the...
Pasta With Dried Mushrooms and Tomato Sauce
This meaty, savory pasta sauce is just one reason to keep dried porcini mushrooms on hand. Along with intense flavor, porcinis are an excellent source of riboflavin and niacin, and a good source of selenium and potassium. They also contain a powerful antioxidant called L-ergothioneine.
Pasta With Butternut Squash
www.chefwalterscookingschool.com Yield 4 servings Time 30 minutes Summary Some butternut squashes are sweeter than others, and there’s no way to predict this by appearance. Since this sauce relies on sweetness for its character, if the squash seems a little bland, add about a teaspoon of sugar. It will brighten the flavor considerably. Ingredients 1...
Bucatini all’Amatriciana
www.chefwalterscookingschool.com Time: 45 minutes 1 tablespoon extra virgin olive oil 1 medium onion, sliced thin 3 cloves garlic, sliced 1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick 3 cups canned San Marzano tomatoes (about a 28-ounce can) 1/2 teaspoon red chili flakes, or to taste Salt 1/4 cup grated aged pecorino cheese, more...
Pasta With Spinach and Blue Cheese
www.chefwalterscookingschool.com Yield 3 to 4 servings Time 30 minutes Summary There are just a couple of fine points here: Don’t drain the pasta too thoroughly; the water that clings to it and the leaves of the spinach is needed to thin the cheese and butter and create a real sauce. If the mixture seems too...
Three bruschettas
www.chefwalterscookingschool.com Ingredients 500 g frozen broad beans A few fronds of fennel 3 tomatoes 1 tsp red wine vinegar A few marjoram leaves 1 dsp raisins or sultanas 75 g duck or chicken livers Half a glass of white wine 1 tsp balsamic vinegar 1 tsp capers 6 slices country loaf or sourdough A few...
La piu antica cucina d’Italia
www.ciaoitalia.org di Bartolo Ciccardini Un popolo straordinario, un enigma storico, un patrimonio morale e religioso unico. E’ questo il mistero ed il fascino della vicenda ebraica. All’inizio, quella di Abramo era una famiglia di pastori nomadi, che aveva vagato dalla profonda Mesopotamia, fino all’Egitto. Era una gente industriosa, abile e depositaria di una credenza...
Broad bean purée with wild chicory and pancetta
If using whole dried broad beans then bring them to the boil, drain and then squeeze them out of their pods.
Polipetti or Moscardini (little cuttlefish)
www.chefwalterscookingschool.com The very tiniest of cuttlefish might be hard to find but more commonly available cuttlefish cut into strips can be substituted. serves 2 500 g cleaned cuttlefish (ask the fishmonger to do this for you) 1 medium sized white onion, finely chopped 1 tbsp olive oil 2 or 3 tomatoes, peeled, seeded and...
Asparagus summer tart
www.chefwalterscookingschool.com Asparagus summer tart The slow-cooked, sweet red onions add an extra dimension to this asparagus tart. Making it for friends is great because you can prepare it before your guests arrive and then pop it in the oven 15 minutes before you are ready to eat. Serve this with a simple green leaf salad...
Cakeh mamani: yogurt cake
Similar in texture to a pound cake, it is one of the first things Iranians learn to bake. I sometimes like to add walnuts, raisins or blueberries, or even chocolate chips, or spread it with jam or cream cheese. Ingredients 300 g plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda Tiniest pinch...
Rocket frittata
www.chefwalterscookingschool.com A frittata is a rustic Italian omelette, made here with green peas, rocket, mint and lots of shaved parmesan. Serves 4 Ingredients 100 g baby local spinach 1 small onion 4 eggs + 2 tbsp water A scant ½ tsp salt Freshly ground black pepper 2 tbsp butter or olive oil + 1 tbsp extra...
Creamy fig pasta with rosemary and lemon
www.chefwalterscookingschool.com This is absolutely delicious and works well with ripe black figs. It is not too sweet when combined with all the other components. Serves 4-6 Ingredients 20 g butter 2 garlic cloves, finely chopped 1 tbsp finely chopped rosemary 1 red chilli (medium-hot), deseeded and finely chopped 12 ripe black figs Zest and juice...
