Recipes

Although our greater depth of knowledge and interest is in Italian cuisine, we plan to offer original recipes from families of several of the nations surrounding the Mediterranean basin. Here again, we will reference excellent existing sources whether or not we can improve on them. And so...MANGIA, MANGIA.

Most of the Italian recipes in this section come from the memory and imagination of Chef Sebastian Dechiario, the current guardian of the "passion for the kitchen" ("la passione per la cucina") embodied in our wives, mothers and grandmothers.

GS

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Recipes for October 2, 2007

October 2, 2007

MACARONI AND BEANS
 
Boil 1/2 lb. of Ditalini until tender, and set aside. 
Place 2 cups of water in a sauce pan.  Add 1/4 tsp. salt, a dash of pepper, parsley and a clove of garlic, together with 2 tablespoons-ful of olive oil (prefer extra virgin).  Add 1/2 can tomatoes.  Let cook for 15 minutes.  Then add a medimu can of red beans and cook for 10 minutes longer.   Mix with the Ditalini, and enjoy.
 
 
CHICKEN CACCIATORE
 
Chef's Note:  This is one way Italian hunters ("cacciatori") sustained themsenves in the field. 
 
Obtain 21/2 or 3 lbs chicken (or other fowl available) and cut.   Cut one clove of garlic into pieces.  Add these to fry pan with 1/2 cup of olive oil, adding 1/4 tsp. salt, a dash of pepper and a little parsley.  Fry until golden brown.  Then add 1/2 cup smashed tomatoes and let simmer.  Do not burn!     Enjoy. 
 
 
LAMB CHOPS
 
Six lamb chops in a fry pan.  Add a little olive oil and 1 clove of garlic.  Fry until golden brown.  Enjoy with a little lemon juice.
 
 
 
Chef Sebastian

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