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How to: Make Tagliatelle Verdi (Green Pasta)

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Tagliatelle verdi owe their bright color to the inclusion of spinach in the dough. The green pasta plays the role of fieno (hay) in the classic combination paglia e fieno (straw and hay), with the role of straw played by tagliatelle all’uovo.

I like tagliatelle verdi, yet cooking the spinach before making the pasta sometimes is not practical. Some years ago, I tried Deborah Madison’s recipe in Vegetarian Cooking for Everyone: her spinach variation for egg pasta involves the puréeing of fresh spinach and eggs, which eliminates the spinach cooking step. It worked perfectly: I easily combined the resulting paste with the flour to obtain pasta dough of a beautiful green color.

While my attempts at growing spinach in my small vegetable garden have produced disappointing results, kale sprouts everywhere easily and grows year round in the climate where I live, which constantly motivates me to find ways to consume it. Most of my kale is of the variety Red Russian, and the rest is cavolo nero (a.k.a., Tuscan kale). If you are considering growing some of your food, try kale. My gardening skills are quite limited, yet kale thrives, generously providing me with large quantities of tasty and nourishing dark green leaves.

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I particularly like the tender leaves of baby kale, and it was easy to think of using them instead of spinach to make tagliatelle verdi. Appreciation of baby kale has increased in recent years, so until you can harvest your own, you should be able to purchase it.

As usual when I write recipes for homemade pasta, I recommend you start small. Then, when you become familiar with the process, you can multiply the amount of ingredients to satisfy a larger number of guests. (Of course, if you are already comfortable with the pasta-making process, you can skip the initial baby steps.)

Note on flour: to make egg pasta, I like to use King Arthur Flour’s Perfect Pasta Blend, which includes semolina flour, durum flour and all-purpose flour. (I don’t have any business relationship with the company: this is in truth what I use.) Alternatively, you can use a blend of 50% semolina flour and 50% all-purpose flour or your preferred flour blend.

Tagliatelle Verdi

1 cup lightly packed baby kale leaves, tougher part of the stem removed, 15 g / 1/2 ounce

1 large egg, preferably from pastured poultry

3 1/2 ounces  / 100 g King Arthur Flour’s Perfect Pasta Blend OR a blend of 50% semolina flour and 50% all-purpose flour OR your preferred blend of flours for pasta — plus more as needed to obtain the dough

A pinch of fine sea salt

4 ounces / 113 g fresh [homemade] ricotta

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Wash the baby kale leaves and pat dry. With your hands, break them into pieces and place in a beaker or similar container (mine came with the hand blender). Add the egg and process with the hand blender until the kale is very finely shredded.

Weigh the flour in a bowl. Pour the blended egg and kale into the bowl. (Make sure you scrape the beaker well.) Stir with a small fork. Add the salt and stir some more until you have a cohesive dough. Empty the bowl onto a kneading board (again scraping the container well) and start kneading the dough with your hands.

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Add a bit more flour blend as needed to obtain a dough that is not sticky, but should not feel hard when kneaded. I usually add 5-10 g. Knead for 8-10 minutes, folding the dough on itself towards you and pushing it away from you with the heels of your hands in a fluid motion that should feel relaxed and meditative. Cover well and let rest for about an hour.

Roll the dough by hand or with a pasta machine. You may find it easier to cut the dough into 2 equal pieces, flatten both with a rolling pin and then roll each piece with a pasta machine until you are down to the last but one notch. Sprinkle the dough with all-purpose flour as needed to prevent sticking.

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Let the rolled dough rest for a short while. Sprinkle the dough with a bit of all-purpose flour, then cut each piece into tagliatelle (long strips that are 1/4-inch / 6 mm wide) with the machine attachment or by hand. In the latter case, fold a 3-inch strip of pasta lengthwise away from you. Continue to fold the strip until the entire pasta sheet is folded into a flattened roll. With a sharp knife, cut across the flattened roll. Unfold the cut tagliatelle immediately.

Lay out the tagliatelle in such a way that they don’t stick to each other until you are ready to cook them. You can dress the tagliatelle as you prefer. For the batch in the photo, I chose fresh homemade ricotta. Burro e parmigiano is always an option, or a light tomato sauce (especially now that tomatoes are in season).

Bring a small pot of water to a rolling boil, add some coarse salt, stir and then toss the tagliatelle in it. Bring water back to boiling and keep it there. The time needed to cook the tagliatelle is not long, so don’t wander away.

Since the pasta takes only a short time to cook, prepare the ricotta as the water comes to a boil. Put the ricotta in a bowl and mash it with a fork to make a cream. If it is on the dry side, add to it a teaspoon or so of the pasta cooking water.

When the pasta is ready, remove from the heat, pour a glass of cold water in the pot, stir and then drain the pasta, leaving a bit of water clinging to it. Toss pasta and ricotta. Depending on the ricotta and on personal preference, a bit of salt may be added during the tossing. Plate and serve immediately.

The recipe makes a bit more than two portions (served as Italian first course).

6a00d835508b1869e201a511871f44970c-150wiWith a specialty in handmade pasta, Simona provides detailed, accessible tutorials teaching readers to cook like an Italian right from home on Live Like an Italian as well as on her own blog, briciole.

7 Things Italians Think About Americans

As Italy-lovers, it is easy to come up with a list of traits we admire about Italian life, but after celebrating the good old US of A on the Fourth of July, we wanted to take a look at what Italians think of Americans.  The stereotypes that live on in the eyes of Italians are sometimes half-true, and a few are very funny.

  1. Americans work too much.
    14 days of vacation a year? Working 8-6 every day? Americans are officially hard workers. Italians both admire this trait (and the American economy), but at other times they recoil in fear at the prospect of so few holidays and time with family.
  2. America has the best honeymoon destinations. Did you come to Italy, or dream of visiting for your honeymoon or anniversary? Well, Italians dream of going to the U.S. for their post-wedding trips. America is a top honeymoon destination, with the most popular itinerary being a tour of California, a stop at the Grand Canyon, ending up to close the trip in Las Vegas.
  3. Americans like Italian food that is a little bit weird. It is. Meat and pasta together?? Meatballs should be served as a second course on their own, after pasta. Chicken Alfredo? Not a thing in Italy! And don’t get Italians started on cheese/peperoni/hotdogs inside pizza crusts. Italians are pretty sure Americans are doing a lot of things wrong in the food department.
  4. Americans get everything to go. Why get a take away coffee? Why eat dinner in your car? Italians see Americans as leading a more frantic lifestyle and always being on the move. Give yourself a break during the day for a moment of calm, instead of constantly running to the next commitment.
  5. Americans move houses, a lot. In Italy, the most typical kind of lease is called a 4+4. That’s four years, renewing automatically for another four years unless something goes wrong—so an 8-year minimum lease on an apartment! It is also more common to stay in the place you were born and raised. Italians watch Americans go off to college, often far from their hometowns and families, and wonder why we transfer ourselves to cities so far away.
  6. Each American eats a whole turkey on Thanksgiving, by themselves. Americans have the TV show Friends to thank for this one, but many Italians have heard rumors about Thanksgiving and the feast that goes along with it. One rumor that lives on is that Americans eat a lot on this day—an entire turkey to each person, rather than a turkey per party!
  7. Americans are hard to stereotype because the country is so big and the culture so varied. Sure, there are stories of loud-talking tourists, but overall Italians see America as a land of great opportunity, with motivated and professional people, funny food, but also very unique from each other!

Did we miss any Italian thoughts on America??

181231_636233323070687_1494790961_n Natalie moved from California to Italy in 2010, and is the writer behind the blog, An American in Rome. She provides accessible Italian lifestyle tidbits each month for the Mazzoni Wines blog, Live Like an Italian.

Our Favorite Recipes for a Complete Italian Summer Meal

With the Fourth of July right around the corner, we’re planning lots of outdoor meals to share with our friends and family. Of course, we’re putting an Italian spin on things, so we’ve assembled a full four courses of light, refreshing, summer recipes that will be a hit at all your parties this weekend. The whole meal is a perfect pairing with a glass of crisp, cool Mazzoni Pinot Grigio or Vermentino Chardonnay.  What are you most excited to make? Share in the comments below!

Trio

1. Antipasto – Bruschetta Trio

Bruschetta, or slices of toasted, rustic bread topped with simple ingredients, is a classic choice for a starter to an Italian meal. Since it’s usually served with cold toppings, it’s also a perfect choice for an outdoor dinner. Choose from the classic tomato and basil, prosciutto and melon, or pickled eggplant varieties in this recipe – or make all three!

Trofie with Sundried Tomato Basil Pesto

2. Primo Piatto – Pasta with Sundried Tomato Basil Pesto

This dish is perfect for summer because it can be served hot or cold, like a pasta salad. A slight variation on traditional pesto, this recipe incorporates sun-dried tomatoes, which are a mid-late summer treat in Sicily. Serve it as a lighter first course, or as a side dish to your entree.

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3. Secondo Piatto – Lemon Rosemary Chicken

If you’re Italian, there’s most likely have an army of relatives walking through your door this holiday weekend. We’re a big fan of this easy chicken recipe for large family reunions. There are only six ingredients, and it can easily be doubled or tripled depending on how many mouths you have to feed. The best part? You’ll have these chicken breasts prepared and grilled in under a half hour so you can spend more time enjoying your family!

Serving has begun

4. Dolce – Crostata di Fragole

We love to save the best for last – and if this isn’t the most delicious thing you’ve ever seen, there’s something wrong with you. Perfect for a hot summer day, this crostata is a traditional Italian dessert, and melts in your mouth. Grab a slice before it’s all gone – this last dish won’t last long!

Buon Appetito!

Cook Like an Italian: Balsamic Roasted Chicken

Roasted chicken is a very popular dish in almost every country in the world, including in Italy. I have vivid memories as a child going to my Nonna’s house in the countryside and having her Balsamic roasted chicken. This is a very easy recipe, and once you master the roasting process, you can conquer a multitude of delicious chicken recipes. The sweet flavor of Balsamic vinegar and red onions makes this dish uniquely Italian, and gives the chicken a tender and juicy texture.

You can also master your carving techniques when presenting the chicken to your guests, which will impress them and make your dinner party one to remember.

Chicken

Chicken and Onions

Ingredients

1 organic free-range roasting chicken

2 tablespoons fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon salt

1 teaspoon pepper

1/4 cup extra-virgin olive oil plus 2 tablespoons

4 garlic cloves, minced

2 large red onions, sliced into 1/4-inch slices

1 medium onion, halved

1/2 cup dry red wine

1/2 cup balsamic vinegar

1/2 cup low-sodium chicken stock

Directions

Preheat the oven to 350°.

In a medium bowl, combine the thyme rosemary, garlic, salt and pepper and olive oil.

Rub the mixture under the skin of the chicken.

Generously salt and pepper the inside cavity of the chicken and place the halved onion inside.

In a roasting pan, drizzle 2 tablespoons of olive oil and add the sliced onions, toss to combine. Combine the wine, balsamic vinegar and chicken stock and pour over the chicken

Bake, uncovered, at 350° for about 2 hours or until a meat thermometer reads 165°, basting occasionally with pan juices.
Remove from the oven, cover the chicken with foil and let it rest for 10 minutes before carving.

Collect the onions and juices into a bowl and skim the excess fat.

Carve the chicken, transfer to a serving platter and pour over the sauce with the onions.

Buon Appetito!

FrancescoInfluenced by memories in the kitchen with his mother and grandmother, Italian-born Francesco Romano is the man behind the food blog, Coco de Mama. He shares recipes and culinary knowledge with Mazzoni fans each month.

Chill Out: 4 Things You Should Know About Chilling Your Wine

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With summer in full swing and the Fourth of July right around the corner, we’re spending most of our time outside, eating al fresco dinners and having picnics in the park. And no outdoor meal is complete without a bottle of wine or two. But as the heat rises, so will the temperature of your wine – so how do you keep your whites (and reds?) cold enough to enjoy all summer long?

Of course, you’re welcome to serve your wine at the temperature that best suits your tastes. However, we do have a few ideas and guidelines that will shed some light on the art of chilling, and will increase your guests’ enjoyment of the wine. You’ll be drinking like an Italian in no time!

shutterstock_1738609941. Refrigerate that white! You probably already know that you should keep your whites (like Vermentino Chardonnay and Pinot Grigio) in the refrigerator. What you might not know is that you should also take the bottle out of the fridge for a bit before serving it. While a nice chilled white is refreshing on a summer day, letting the bottle sit out for 15-20 minutes will bring out the full depth of aromas and flavors in the wine. Don’t miss out by drinking the wine completely chilled!

2. Yes, you might want to put that bottle of red in the fridge too. But only for a little bit! If you don’t store your reds in a cool cellar, it could be 70-75 degrees or hotter on a summer day, which is a little too warm, and will taste overly alcoholic. Avoid this by putting your bottle of red in the fridge for 20 minutes or so before serving it. Fuller bodied, tannic reds (like Rosso di Toscana) need less chilling, and should be served around 65 degrees. Lighter reds like Barbera can be served at a lower temperature (55 degrees or even lower in the summer, depending on personal taste).

3. Keep it cold! If you’re hosting a party (especially outdoors) in the summer, make sure your wine not only comes out cold, but stays cold throughout the evening. Submerge your whites in an ice bucket on the table, or in a cooler if you have multiple bottles. Make sure your wine serving area is well shaded in a spot where the sun can’t heat up your wine too much.

4. Chill it – FAST! If you have an Italian family, you know it’s always a full house, with frequent (sometimes unannounced!) visits from friends and neighbors. Don’t be caught unprepared when there’s a sudden need for a cool bottle of wine. Chill your bottle fast by wrapping it in a cold, wet paper towel and sticking it in the freezer for 15 minutes. When you take it out, just make sure you put it on ice to keep it cold!

So what’s your favorite wine to drink in the summer? Do you have any other tricks for keeping your wine cold? Share with us in the comments below! 

Cool Off Like an Italian: Gelo di Melone

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Boxes full of whole watermelons and halved watermelons placed on crushed ice in grocery stores invite us to touch, smell, weigh with our hands, employ whatever method of assessment we rely upon to choose the specimen to carry home, slice and savor. I grew up calling this summer favorite cocomero. Later on I learned that in some parts of Italy it is called anguria and in others melone d’acqua (literally, watermelon).

Watermelons are popular in countries around the world and I believe no justification for this is required. As a child I eagerly waited for summer, when, among other delectable fruits, cocomero was in season. Road-side stands selling whole watermelons and/or chilled slices of the fruit are a summer feature throughout Italy. My father liked to engage in pre-purchase watermelon appraisal, a complex activity that comprised specific hand movements, knocking on the fruit — as if someone inside it could answer: “Yes, I am ripe and sweet” — and also the cutting of a wedge, called tassello, for the definitive quality assurance evaluation: a bite into the glistening red flesh of the fruit. That allowed my father’s palate to decide whether the watermelon was crisp and sweet to satisfaction and therefore worthy of his purchase. Read the rest of this page »

Relax Like an Italian: The Art of the Passeggiata

In most Italian towns and neighborhoods around 6PM, there is a natural gravitation towards the piazza, or town square. Summoned by an invisible force, well-dressed couples and families slowly amble towards park benches and stop to greet friends and neighbors.

The daily passeggiata is a tradition that is hard to resist and exerts its pull on people of all ages.  From the verb passeggiare, “to stroll,” a passeggiata is a “little walk” – less workout and more a chance to socialize after a day’s work.

Rather than heading home to shrug into sweatpants, or strapping on running shoes for jog before dinner, the goal is to dress to impress. The need to fare la bella figura, or make a good impression, means that a well-executed passeggiata is a true art form.

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Originally, the evening stroll was a time for marriageable young ladies to catch the eye of potential suitor. Now, the passeggiata fills a range of other social needs- from nonnas (grandmothers) catching up on gossip, to a cheap and pressure-free first date idea.

The walk can end with a small glass of wine at a local bar, or a cheeky gelato before dinner.  However, a passeggiata is not about getting anywhere in particular.  The main aim is to reconnect over a few laps around the piazza.  It allows friends and couples stroll arm-in-arm outside of the private space of the home, and nurture that true sense of community.

When traveling in Italy, if you are out at about at sunset, you will likely find yourself even unintentionally a part of the custom.  However, it is easy to recreate tradition wherever you are in a few simple steps:

  1. Take a few minutes to recover from the day. Freshen up and dress up a bit. In the winter, the moda (fashion) of choice is furs and hats, while in summer, pressed white linen should do the trick.
  2. Head for the main street or center of town.
  3. Greet everyone, and stop to share a few details about your day and your plans for the evening.
  4. Enjoy the most social time of day before heading home to a delicious meal.

181231_636233323070687_1494790961_n Natalie moved from California to Italy in 2010, and is the writer behind the blog, An American in Rome. She provides accessible Italian lifestyle tidbits each month for the Mazzoni Wines blog, Live Like an Italian.

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