Week 2 of Italian Regional Cooking Menu.

[blue_roses_lib]

Mmmmmm... 5 hours of solid work for a 6 course meal. Total foodgasm...

Zuppa di Ceci (Chick-pea soup)
Maccheroni with Lamb Ragu
Farfalle with Gorgonzola Sauce
Chicken Saltimbocca
Marsala Braised Carrots
Canolli (Pizzelle cookies with anise and whipped cream)

And I didn't drop a dish this time!! :fistbump:

[Manifestor_of_Light]

1. Could you please explain the terms for us idiots?

Thank you.

I cook out of the "I Never Cooked Before Cookbook" which is idiot-proof and also out of print. :D

[blue_roses_lib]

2. Sure.

I'm of the "don't deviate one iota from the recipe school" so it's been fun learning to improvise

Zuppa di Ceci (Chick-pea soup) "Soup (of) Chick Peas"

Tomato based soup with pureed chick peas (garbonzo beans, also used for hummus)


Maccheroni with Lamb Ragu

Pasta ( I used Fettuccine noodles) with a spicy marinara like sauce. Thick and chunky, like stew over pasta

Farfalle with Gorgonzola Sauce

Farfalle is bow-tie pasta, with light Gorgonzola cheese sauce.

Chicken Saltimbocca

Chicken breasts with italian ham and sage, pan fried with sauce. "saltinbocca" I'm told, means "jump in the mouth", the sauce has a certain kick to it.

Marsala Braised Carrots

Carrots and onions simmered in a wine sauce


Canolli (Pizzelle cookies with anise and whipped cream)

Pizzelle are the flat lacy cookies, about 4 inches wide. You can cook them in an iron, and when they're hot, you roll then into Canolli tubes. After they cool, the tubes can be filled. Anise is a licorice flavored extract.

Think I gained like 5 lbs. Good stuff.