Innholdsfortegnelse for March 2017 i Food Network Magazine

DINNERS UNDER 500 CALORIES Try these light meals from our Weeknight Cooking section. SHRIMP AND CLAM PIZZA PAGE 65 CALORIES: 480 COD PUTTANESCA PAGE 74 CALORIES: 470 WINTER PANZANELLA WITH SQUASH AND SALAMI PAGE 66 CALORIES: 490 TORTELLINI IN BRODO PAGE 74 CALORIES: 490 BREATHE EASY A recent study found that eating raw apple or lettuce can reduce garlic breath by 50 percent. Follow Nancy Fuller’s Garlicky Chicken Parm (page 97) with an apple for dessert! LONG LIVE ROSEMARY Rosemary could add time to your life, according to researchers who studied a village in Italy where one in 10 people lives to be 100 or older. Residents there eat it almost daily and even chew on it raw. Among the villagers, there are fewer incidents of cataracts, bone fractures, heart…

When traveling abroad, one of my main goals, other than eating well, is to be not immediately identifiable as a tourist. My husband and I were on the ground in Milan for all of two hours before we gave ourselves away as Americans by doing the unthinkable: We tried to order an iced latte. I say “tried” because ordering an iced latte is virtually impossible in Italy, even at the most touristy café in town, right next to the Duomo. When the server seemed confused by the request, my husband tried to break it down. “Is it possible to get an espresso, with milk…and ice?” he asked hopefully. I’m guessing from the look on her face that this request was like someone arriving in the United States and asking for…

When Italy’s Count Negroni first stirred together gin, Campari and vermouth in 1919, he never could have predicted the craze that would follow nearly 100 years later. The drink was pretty obscure until the recent cocktail culture brought attention to it, but today the Negroni is a fixture on trendy cocktail menus across the country—both in its classic form and in fun new creations. Oddly enough, we might have Starbucks to thank for the resurgence: The folks at Campari link the growing interest in their bitter product to Americans’ increased tolerance for strong coffee. What is Campari? • Campari is an amaro (Italian for “bitter”) made with herbs, fruit, alcohol and water. • The proof changes by location. In the United States, Campari is the weakest at 24 percent alcohol;…

When making tomato sauce, fat is your friend, and the purest way to add it is with olive oil. After simmering the sauce for a couple of hours, blend it with some oil. The color will lighten up and the flavors will harmonize. Cameron Grant Animale, Chicago Toss a few salt-packed capers into salads, vinaigrettes, pasta and fish dishes to add bite and extra flavor. Erling Wu-Bower Nico Osteria, Chicago Remember: Prosciutto and pancetta are not bacon. You don’t need to cook them as long—just until they become crisp, about two minutes. Cesare Casella author, The Fundamental Techniques of Classic Italian Cuisine Always serve pasta in heated bowls. Pasta is temperaturesensitive— the hotter, the better. Otherwise, your bowl could suck the heat right out of the dish. Zach Pollack Alimento,…

I’m always looking for ways to make old-fashioned dishes easier and more delicious than you remember. Pasta e fagioli is a classic Italian soup, made with beans and small pasta simmered in chicken stock with tomatoes, and I decided to ramp up the flavor by using different kinds of beans. (I use Goya’s 16-bean soup mix, which is available in most grocery stores.) I soak the beans overnight, and then the next day, I cook the soup with pancetta, onions, rich homemade chicken stock, dry red wine, San Marzano canned tomatoes and lots of garlic. The alcohol in the wine cooks off and the finished soup ends up with a deep earthy flavor. Just before serving, I add a splash of red wine vinegar, a generous sprinkling of Parmesan cheese…

1. MARINATED OLIVES Heat ½ cup olive oil in a small skillet with 3 smashed garlic cloves, 3 wide strips orange zest, 2 bay leaves and 2 rosemary sprigs, 2 to 3 minutes. Pour over 2 cups mixed olives. Add ½ teaspoon each kosher salt and pepper; toss. Let stand at least 1 hour or refrigerate up to 1 week. 2. MARINATED MOZZARELLA Toss 2 cups bocconcini with 1 finely chopped sun-dried tomato plus 2 tablespoons oil from the jar, 1 teaspoon each chopped oregano and parsley, ½ teaspoon kosher salt and ¼ teaspoon red pepper flakes. Refrigerate at least 4 hours or overnight. 3. STUFFED CHERRY PEPPERS Make Marinated Mozzarella (No. 2); cut into quarters and wrap a small piece of prosciutto around each. Stuff into jarred cherry peppers…

HOMEMADE CANNOLI ACTIVE: 1½ hr l TOTAL: 1½ hr l MAKES: about 24 FOR THE SHELLS 2 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar ¼ teaspoon kosher salt 1 tablespoon plus 2 teaspoons cold unsalted butter, cut into small pieces 1 large egg yolk, plus 1 beaten egg for brushing ½ cup dry white wine Canola oil, for frying FOR THE FILLING 2 cups whole-milk ricotta cheese, drained in a sieve for 30 minutes ¾ cup confectioners’ sugar, plus more for dusting 1 teaspoon ground cinnamon ¼ teaspoon ground allspice ¼ cup cold heavy cream ¼ cup mini semisweet chocolate chips 1 lemon You’ll also need a few metal cannoli tubes (available at cooking-supply stores or online). 1. Make the dough. 2. Make the filling. 3.…

The Italian enclave of St. Louis isn’t called Little Italy. It’s simply The Hill, derived from La Montagna, or “the mountain,” the name Italian immigrants gave the neighborhood in the late 1800s. Restaurants, bakeries and grocery stores in the square-mile area are still largely Italian-owned and churn out classics along with St. Louis specialties like toasted ravioli and Provel cheese. Five centuries after Italy’s Renaissance, San Diego’s Little Italy is in the midst of its own. Immigrants settled a bayside stretch of downtown in the 1910s, lured by fishery jobs, but when the industry went belly-up in the late 1980s, many shops closed. In the past two decades, a wave of new restaurants and stores run by a younger generation of immigrants has been sharing the streets with some of…

Jeff, I’m unable to locate any decent bread for making the wonderful Italian beef sandwiches I used to eat when I lived in Chicago. Do you have any suggestions? Susan Onderisin Cumberland, WI I’m glad you asked this, because the roll is often the most overlooked part of an Italian beef sandwich. The bread needs to be super spongy but still be able to stand up to all the juices that soak the meat. In Chicago, they’re called “hinged” or “presliced French” rolls. Look for them at your grocery store, or order them frozen from either of the big Chicago bakeries—Turano or Gonnella—that make them. —Jeff Mauro Alex, what’s the difference between red sauce and marinara? Juanita Aviles Austin Red sauce is a general term for any tomatobased spaghetti sauce.…

Penne alla Vodka The origins of this dish are unclear—some say it was invented in Italy in the 1970s; others say it was first prepared in a New York City restaurant. These days, penne alla vodka is a staple in Italian-American restaurants but it’s nearly impossible to find on menus in Italy, as Italians rarely cook with vodka or cream. Eggplant Parmesan This dish dates from the 1800s in Naples, the Campanian countryside, Sicily and Calabria (all areas where eggplant is grown). Some experts believe it’s named after palmigiana, the Sicilian word for “shutters,” because the layered eggplant slices resemble louvered panes. To make it authentic, lightly pan-fry the eggplant— don’t bread it—before adding the sauce and cheese. Bruschetta Before it became a beloved appetizer in the United States, bruschetta—toasted…

Long before the De Laurentiis family was making movies and TV shows, they were working on a very different kind of production: making pasta. Giada’s grandfather was legendary movie producer Dino De Laurentiis, but his parents, Giuseppina and Rosario, owned a pasta factory in Naples. You have to imagine that if Dino were alive today, he would well up with pride to see Giada Vegas at the Cromwell Hotel. “The whole place is an homage to my family,” Giada says. “We make all our pasta from scratch, and the tomato sauce is the one my grandfather taught me to make.” There’s a Hollywood angle, too: “Eating at the restaurant is like a show. My family has been making movies forever, so it makes sense that my first restaurant would be…

TIRAMISU LAYER CAKE ACTIVE: 1½ hr l TOTAL: 2 hr 45 min l SERVES: 10 to 12 FOR THE CAKE 2 sticks unsalted butter, at room temperature, plus more for the pans 2¼ cups cake flour, plus more for the pans 2 teaspoons baking powder ½ teaspoon salt 1½ cups granulated sugar 4 large eggs 1½ teaspoons pure vanilla extract ¾ cup whole milk Coffee liqueur, for brushing (optional) FOR THE FILLING 4 ounces cream cheese, at room temperature ½ teaspoon coffee extract 1½ cups plus 1 tablespoon cold heavy cream ½ cup confectioners’ sugar 2 teaspoons instant espresso powder 2 teaspoons unsweetened cocoa powder FOR THE FROSTING AND GANACHE 2½ sticks unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3½ cups confectioners’ sugar 1½ teaspoons…

Alex Guarnaschelli The Chopped judge tells us about her best beauty buys—and her truly Italian hair. Catch Alex on Chopped Junior: Make Me a Judge on March 8 at 8 p.m. ET.…

Water into Wine This alone might be worth a trip to Italy: The owners of Dora Sarchese winery in Ortona, a coastal town in the Abruzzo region, have installed a drinking fountain that dispenses Montepulciano wine—all day, every day—and it’s free. Don’t forget to bring a glass! Dinner guests are more likely to give their meals a good review if the courses feature different cuisines rather than a single type of food. This might be the perfect excuse to serve corned beef and cabbage on St. Patrick’s Day with a side of gnocchi (page 91). SOURCE: DREXEL UNIVERSITY Buzz Kill All colleges want students to drink responsibly, but administrators at Indiana University are focused on an unlikely beverage: espresso. They recently imposed a four-shot maximum after someone ordered 20 at…

@foodnetmagpromo foodnetmag.com TURN YOUR LITTLE ONE INTO A VEGGIE-SAURUS REX Want to make vegetables delicious? Country CrockR Simply Sautéed Vegetables recipe is ready to be devoured in 12 minutes! In a hurry? Save on prep time by using frozen vegetables right from the freezer. This winter, try sauteeing butternut squash, red onion and cranberries. Country CrockR Original Buttery Spread delivers delicious country fresh taste made from real, simple ingredients your whole family will enjoy. Our buttery spreads are made from ingredients like a blend of delicious oils, purified water and a pinch of salt— without artificial flavors or preservatives. Get this easy recipe and mealtime inspiration at CountryCrock.com. GLAD TRASH BAGS, WITH THE IRRESISTIBLE SCENT OF GAIN Keep your kitchen clean and neutralize odors with bags that combine GladR Febreze™…

PASTA PERFECTION The key to good pasta is the water: You probably need more of it than you think. For a pound of pasta, use about 4 to 5 quarts of water so the noodles have room to move around, and add about 2 tablespoons of kosher salt. This sounds like a lot, but only a small amount of salt ends up in the noodles. WINE AND DINE We don’t call for much wine in our Weeknight Cooking section, but because wine is a part of so many classic Italian recipes, we ended up using quite a bit for this special issue. If you prefer to leave it out, just swap in low-sodium chicken broth, or use a combination of 4 parts broth and 1 part wine vinegar. Just note…

Two for the Road When the Italians and Irish get together in Metairie, LA, every March, they throw a parade—and a lot of produce. Two friends started the Irish-Italian event 35 years ago as a way to honor both St. Patrick’s Day and St. Joseph’s Day, and for years, riders on the floats have tossed carrots, potatoes, cabbage and garlic into the street. The local government proposed banning strong overhand throws to protect bystanders from getting beaned with high-speed veggies, but the motion was shot down last year. So if you’re standing on Veterans Boulevard on March 19, heads up! lairish-italian.org…