Topic Index
The font size for a topic word is sized by the number of articles that reference that topic. The more articles the bigger the font.
Click on a word to search for posts with that topic. This page will reload with the search results.
Plan Your Italian Garden!
Homegrown is alright with me.
It’s never too early to plan a garden, and these days, with all the info on the Internet and all the mail order catalogs there is plenty to sift through. In just a few weeks it will be time to actually plant. Now is the time to do a little research.
Sure, if you are not in Italy, then you do not have the exact microclimate to grow a particular Italian vegetable or fruit. You do not have Italy’s indigenous soil either. But I am not going to quibble, and I am not going to let the purists stop me from growing my own, and neither should you. What greater joy is there than to walk into the garden with an empty trug and return to the kitchen, the trug brimming with fruits and vegetables grown with one’s own two hands, one’s own sweat and toil.
Don’t miss the thrill of seeing the tiny sprouting plants lift the dark, rich soil. Read the remainder of this entry »
Agrumato Lemon & Herbs Extra Virgin Olive Oil
Fresh Mushroom Herb Salad
Many people, when asked to name olive oil producing regions of Italy, do not immediately think of Abruzzo. This pastoral region set in central Italy east of Rome is well known for its spectacular vistas, majestic mountains, and expanse of Adriatic coastline. Yet olive trees and grape vines cover Abruzzo’s mountain slopes, and for thousands of years olive oil has played a crucial part in the culture and cuisine of the region. The truth is Abruzzo produces excellent oil, and each year more and more is being exported to the United States and other countries.
I recently received a bottle of Agrumato (ah-gru-MAH-to) Lemon and Herbs Extra Virgin Olive Oil for review from Olio2go, an online and brick and mortar retailer of Italian extra virgin olive oils, vinegars, and food products. This mild, yet flavorful oil is made from Gentile di Chieti, Leccino, and Olivastra olive cultivars. It comes from the Ricci Family of Lanciano, an area well known for its citrus oils. There is a long standing tradition in the area of pressing the last of the autumn olives along with lemons. The acidity of the lemons cleans the press and the oil is traditionally shared with family and friends. Because the olives are pressed simultaneously with the ripe lemons the oil exhibits a remarkable harmony of flavor. The sunny lemon oil is infused with garlic and oregano to create a sophisticated marriage of clean citrus flavor and aromatics. Read the remainder of this entry »
Zuppa di Funghi – Mushroom Soup
Forget mushroom soup in a can. Once you taste this homemade soup brimming with the taste of cremini mushrooms and winter vegetables you will never go back. It’s a snap to make, and now is the time to do it. Cremini mushrooms are easy to find and they are delicious. These small brown mushrooms are closely related to the white button mushrooms we grew up with here in the U.S. I prefer Cremini – they have a bit more flavor and texture. They are immature Portabello mushrooms, and are often marketed as “Baby Bella.” Add a few Porcini if you have them, for an even richer flavor. You can dress this soup up with a dollop of mascarpone at service or even add 1/4 cup of Cognac or Marsala. It will warm you on a winter night, and it would be a wonderful starter for Thanksgiving. Read the remainder of this entry »
Funghi e Zucchini Trifolati
Mushrooms and Zucchini with Nepitella and Italian Parsley
I love growing herbs and vegetables, and my garden offers quite a wonderful bounty. It must be in my DNA. As a youth in Abruzzo, my grandfather, Gaetano Crocetti was a farm laborer. We Crocettis’ have been at this for a very long time.
If you read my post on Nepitella and are still wondering how to use it, try this take on the classic vegetable dish, Funghi trifolati. “Trifolati” is a style of preparation in which vegetables are sliced very thinly, as one would slice truffles. Often mushrooms, particularly porcini, are prepared in this fashion. In the classic method, the vegetables are sauteed in olive oil and garlic and tossed at the end of their cooking time with chopped parsley. I have upped the ante with earthy Nepitella, a natural match for mushrooms. Read the remainder of this entry »
Nepitella – Calamentha nepeta
Also known as calaminta, this herb grows wild in Italy, especially in Tuscany and Umbria. A “sleeper” herb, it is gaining popularity here in the states. Its flavor can best be described as a cross between mint and oregano. It is particularly complementary to beef and lamb. Try it added off the heat to a mushroom and vegetable saute, and Nepitella will become a kitchen staple. Add it judiciously though, it can easily overpower a dish.
If you know someone with a plant, just ask for a cutting. It is so easy to propagate. Snip a bit off, place it in some potting soil or directly in the ground, and before you know it, the Nepitella will have taken root. Easy. Nepitella seeds are available online from Valley Seed Company.
The plant grows equally well in the ground or pots, in sun and partial shade. At twelve to fifteen inches in height and with a somewhat compact habit, Nepitella makes a particularly good choice for a border. It is also surprisingly disease and pest resistant. Try this one. Before you know it, fellow cooks and gardeners will be knocking at your door asking for a cutting.
Addendum:
In the course of further reading about Nepitella, I have discovered this gem goes by other names along with alternate spellings. In the interest of academic integrity, here goes: Nipitella, Lesser Calamint, Calamintha nepeta. And thank you to Elizabeth Minchilli of Elizabeth Minchilli in Rome who has added that in Rome, this herb is known as mentuccia.
Click on the links for recipes with Nepitella:
Funghi e Zucchini Trifolati – Mushrooms and Zucchini with Nepitella and Italian Parsley
Zuppa di Funghi – Mushrrom Soup
Fresh Mushroom Herb Salad with Agrumanto Lemon & Herbs Extra Virgin Olive Oil
Note: You can click on any picture and see a slide show!
I have no affiliation with any product, manufacturer, or site mentioned in this article.