Frutta
A sample fall meal
Warm, cozy, Italian fall flavors conjure up images of foraging in the woods, heady herbal notes of sage and rosemary, and a cornucopia of autumn produce. Bright squash, pumpkin, root vegetables, apples, pears, raspberries, poultry, meat, and game are traditionally eaten during these months. Warm, comforting soups and more intricate pastas are also enjoyed as things in the kitchen start to heat up for the holidays.
Table 4-3 outlines a typical (non-holiday or Sunday) fall meal with dishes that can be created from this book. I have replaced the dessert course with frutta options from the fruit, cheese, and nut course (see Chapter 17) because this is an everyday menu. If you wanted to turn it into a Sunday menu, simply add dessert and swap out the pasta and the main course for longer cooking items.
A sample winter meal
Winter cooking in Italy is all about warmth, comfort, and reliving the kitchen memories we grew up with. Slowly pouring hot broth into risotto, kneading dough for pasta, and shaping breads into edible masterpieces before baking are nostalgic recollections that cold weather gives us the permission and inspiration to indulge in. During the winter months, Italians eat more nutrient-dense foods and spend more time cooking them.
TABLE 4-3: Fall Meal Menu
| Course | Recipe | Location |
|---|---|---|
| Antipasto | Antipasti misti (salumi e formaggi)/Antipasto Platter | Chapter 6 |
| Primo | Crema di castagna/Cream of Chestnut Soup | Chapter 10 |
| Secondo | Scallopine di tacchino/Turkey Cutlets | Chapter 12 |
| Contorno | Patate arrostite/Roasted Potatoes | Chapter 14 |
| Insalata | Insalata mista/Mixed Green Salad | Chapter 15 |
| Frutta | Vassoio di formaggi/Cheese Platter | Chapter 17 |
| Caffé | Caffé/Classic Espresso | Chapter 16 |
It’s important to remember that in ancient times, winter recipes were prepared over open hearths, which helped to heat not only the food, but also families. Large, brick ovens and fireplaces helped keep our kitchen and home warm all winter long when I was young. Nowadays, obviously, modern homes have centralized heating, but there’s still something undeniably cozy about indulging in the warmth of fire and slowly-simmering recipes on the stove and in the oven.
Table 4-4 outlines a typical (non-holiday or Sunday) winter meal with dishes that can be created from this book. I have replaced the dessert course with frutta options from the fruit, cheese, and nut course (see Chapter 17) because this is an everyday menu. If you wanted to turn it into a Sunday menu, simply add dessert and swap out the pasta and the main course for longer cooking items.
TABLE 4-4: Winter Meal Menu
| Course | Recipe | Location |
|---|---|---|
| Antipasto | Crostini con purea di cannellini/Crostini with Cannellini Bean Purée | Chapter 6 |
| Primo | Risotto allo zafferano/Risotto Milanese | Chapter 10 |
| Secondo | Pollo in umido/Chicken, Tomato, and Pepper Stew | Chapter 12 |
| Contorno | Finocchio in padella con scalogni e castagne/Pan-fried Fennel, Shallots, and Chestnuts | Chapter 14 |
| Insalata | Insalata Siciliana con le patate/Sicilian Salad with Potatoes | Chapter 15 |
| Frutta | Macedonia di frutta con noci/Fruit Salad with Walnuts | Chapter 17 |
| Caffé | Caffé/Classic Espresso | Chapter 16 |
Savoring Extended Sunday and Holiday Meals
Sundays and holidays provide an opportunity for families to rest, relax, congregate and eat well. Historically speaking, the day of rest
