POLPETTE PALERMITANE
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Polpetta is “meatball” for Italians. This Sicilian rendition is packed with flavors and exotic aromas reminiscing of the Arab invasion.
Buongiorno amici:
Deliciously soft and inviting, the polpette from Palermo is a homemade dish popular enough that, despite time, will never go out of fashion. The ingredients that make them genuinely fantastic are the milk and bread crumb, which provides that unmistakable softness that characterizes them. Also, the pine nuts and raisins make them tempting because of their aromaticity. Preparing them is simple, undoubtedly laborious, but the result will pay off for the invested time. Let’s get our ingredients and make the polpette following the recipe step by step.
SOUR CREAM RAISIN PIE - politicamentecorretto com
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KITCHEN TIPS # 5 - politicamentecorretto com
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You can taste “arrosticini” in all of the four Abruzzo provinces. Hard-to-pronounce and equally hard to resist. Let’s make them with Pasqualino.
Buongiorno amici:
Pasqualino and Anna Maria Di Giorgio have been married for a long time, happy couple with grandchildren living in my hometown of Mosciano Sant’Angelo in Abruzzo, Italy. Anna Maria is an excellent cook, and I am always intrigued by her traditional recipes and pics.
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“compagno di vita” Pasqualino ranks among the finest arrosticini maker. During one of my
cooking tours, I invited him to show off his magic to a group of Americans who had never seen the procedures and the steps that make the dish so unusually simple. Still, as in all Italian traditional regional cooking, the quality takes precedents over everything else. Cooking is a serious business.
CLASSIC CREAMY CHEESECAKE
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American as apple pie and donuts, cheesecakes will always remain faithful to our tables and traditions. From New York to Chicago, ingredients may differ, but wholesome home cooking remains.
Buongiorno amici:
Today, we are featuring a cheesecake as part of the
“Secret family recipes.” I am sure you have one of your own and have made cheesecakes before. Most people associate the cheesecake with New York, but history tells otherwise. It seems that some kind of cheese and eggs, sweetened with honey, was already present in the Greek island of Samos in 2 000 B.C. Used for weddings and competing athletes, cooked under hot stones without any toppings, and served warm.