Italian Cooking Forum with Paolo Villoresi

Cannellini beans are American, seeds were sent to the king of Spain, who sent some to the Medici Pope who in turn sent them to his family in Florence. They were appreciated so much and were so rare that Alessandro de Medici gave his sister Caterina some cannellini beans as a wedding gift when she married Henry II, King of France.

Different from most of the other ingredients imported from Central and South America, cannellini became extremely popular in Italy and cooked in all sorts of way.

For a long time cannellini beans were called the meat of the poor because they rapidly became an integral part of the poor cuisine and because people and scientists soon realized that this nice looking bean was very rich in nutrients and that they can replace meat plus bread. Cannellini are slightly diuretic and posses the capacity to regulate the nervous system. Recently it was discovered that this bean helps the human body in the production of amino acid. So not only do they taste good, but they are very good for you too.

Cannellini may not be very easy to digest, especially the dried kind, which are also three times richer in calories. Dry cannellini beans especially should always be cooked slowly, for a long time, and together with herbs like rosemary, thyme, garlic and parsley.

This is the season of the new cannellini and you should profit by savoring them simply boiled with sage and garnished with salt, black pepper and some very good extra-virgin olive oil; fresh are easy to digest and much less rich in calories. Eat them with toasted bread and with a glass of full-bodied red wine.

Orecchiette with Mussels and Cannellini Beans
Serves 4 to 6

salt
1 pound orecchiette
1 pound mussels, scrubbed
4 tablespoons extra-virgin olive oil, divided
3 ounces pancetta, cubed
3 cloves garlic, minced
1 bunch broccoli rabe, trimmed and chopped
2 15-ounce cans cannellini beans, drained and rinsed
1⁄2 pint cherry tomatoes, halved
freshly ground pepper

Bring a pot of water to a boil. Add salt and the orecchiette and cook until al dente. Meanwhile, clean the mussels under cold running water. Debeard the mussels by pulling on and removing the fibers sticking out of the side. (Not every mussel has a “beard.”)

In a skillet over medium-high heat, warm 2 tablespoons of olive oil. Add the mussels, cover and cook until they open, about 5 minutes (discard those that do not open). Remove the skillet from the heat and let cool slightly. Remove each mussel from its shell, discard the shells and set the mussels aside. In a separate skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the pancetta and cook for 3 minutes. Add the garlic and broccoli rabe and cook for 3 minutes, or until the broccoli rabe begins to wilt. Add the cannellini beans, mussels and cherry tomatoes, season with salt and pepper and stir. Drain the pasta and add to the skillet. Toss well and serve.

 Wine pairing: Generous full-bodied white

• This cannellini bean recipe and article was featured in the August 2010 issue of our e-magazine Cibo. To subscribe, please click here.  

When you think of the word “tartare,” beef usually comes to mind. But the cover recipe from the July issue of Cibo is one fit for vegetarians as well as healthy eaters. It’s also a kid-friendly recipe and is a good way for adults and children to get their daily serving of vegetables.

1 red bell pepper, seeds and inner white ribbing removed, shredded 3 tomatoes, seeds removed, diced 1 head radicchio, shredded 2 small zucchini, shredded 4 scallions, white and light green parts only, diced salt and freshly ground pepper 1⁄2 lemon, juice only 1⁄2 cup ricotta, drained 1⁄4 cup mayonnaise

Drain the peppers and tomatoes to remove any excess liquid. In a bowl, combine the peppers, tomatoes, radicchio, zucchini and 3 scallions. Set 1⁄4 cup of the mixture aside for garnish. Season with salt and freshly ground pepper and add the lemon juice, ricotta and mayonnaise. Mix well and, using a fine mesh sieve set over the bowl, drain the excess liquid. Place a round cutter in the center of a plate. Fill the cutter with the mixture leaving 1⁄4-inch space at the top. Press down with the back of a spoon to make sure it is compact and fill the empty space with the reserved vegetable mixture. Remove the mold and repeat with 3 more plates. Serve immediately. Serves 4

• Wine Pairing: Light to medium-bodied white wine, such as an Italian Sauvignon Blanc
• To get more fresh, quick and delicious recipes, subscribe to our e-magazine Cibo

I decided to call the newest section of our e-magazine Cibo, “Young Cooks” because the young people which I am referring to are open to new things and are curious about tradition; because they are searching for spirituality in any form, in health and in simplicity; and because the world has changed and only they can make it rich with good things.

So here is the first recipe for the “Young Cooks” from the June issue of Cibo, and also includes helpful cooking tips and what tools you’ll need.

Penne with Mozzarella and Broccoli

The whole wheat penne can be substituted with white penne or another pasta shape, but it’s best to use short pasta.

Time: This quick recipe can be prepared in the time it takes to cook the pasta.

Health: The sauce is not cooked; the ingredients, including olive oil, will maintain all of their nutritional properties. The recipe contains protein, vitamins and minerals, fiber and carbohydrates, and is rich in polyphenols from the pasta and the extra-virgin olive oil.

Required Tools: pot, knife, mezzaluna (or a food processor), cutting board, mixing spoon.

• Pot: The pot that I am suggesting is very practical and can be used to boil pasta, rice, vegetables and fruit; not using a colander will eliminate the risk of getting burned. If you wish to use a colander, any pot is fine if it contains enough water.
• Knife: So it’s not too dangerous, knives are to be very sharp. The knife that I suggest is an excellent one I call Easy Going (EG). With the EG you can cut soft mozzarella like it’s aged pecorino, tomatoes like their onions and also bread.
• Mezzaluna: I suggest a mezzaluna with a double blade because it’s the easiest to use.
• Cutting Board: I prefer wood, but a medium-sized cutting board made from synthetic material is useful for this recipe and for many others.
• Mixing Spoon: It’s best to use a spoon made from synthetic material because it’s not absorbent and is more hygienic.

Serves 4 to 6

salt
1 pound whole wheat penne
3 cups broccoli florets, divided
8 ounces mozzarella
1⁄2 cup freshly grated Parmigiano-Reggiano, divided
1 clove garlic
1⁄2 cup extra-virgin olive oil, divided
2 tablespoons red wine vinegar
1⁄2 teaspoon anchovy paste
freshly ground pepper

1 Place the penne near the stove and open the box. Put all of the ingredients on the kitchen counter and bring the water to a boil. Add salt and the penne to the boiling water and cook until al dente.
2 Meanwhile, wash the broccoli and cut it into small pieces. Also cut the mozzarella into small pieces. Measure the Parmigiano and peel the garlic.
3 Place on the cutting board, or in the food processor, 1/2 of the broccoli, Parmigiano and olive oil and 1/3 of the mozzarella and garlic. If you use a food processor add vinegar and anchovy paste and season with salt and pepper until the mixture is thick and creamy. If you use the mezzaluna, add the liquid ingredients directly into the serving dish.
4 Pour the mixture into a serving dish and slowly mix adding the remaining olive oil until everything is well combined.
5 Add the remaining broccoli, Parmigiano and mozzarella, mix well and adjust the salt and pepper if needed.
6 Once the pasta is cooked, set aside a cup of its cooking water, then drain the pasta and immediately put it into the serving dish.
7 Mix together well for 30 to 40 seconds, add a little of the pasta cooking water to make sure the mixture is evenly combined and not too dry. The dish is ready and should be served warm.

The avocado should not be considered an Italian ingredient, but is being used more and more in everyday cuisine and in many different ways. I often use it as condiment in salads and sauces.

With its rich and creamy texture and nutty flavor, many people think that the avocado is a vegetable, but it’s actually a fruit. It originated between 7000 and 5000 B.C. in southcentral Mexico, where it was first cultivated in 500 B.C. When the Spanish arrived in Mexico, they couldn’t pronounce the Aztec word for the fruit, “ahuacatl” and instead called it “aguacate,” which later became avocado in English. Today, there are almost 500 varieties of avocados, with seven varieties grown in California.

When purchasing any avocado, make sure it’s not too hard, but not too soft. Most avocados sold in the supermarket will be unripe. To ripen, leave at room temperature, preferably in a paper bag, until it yields when lightly squeezed. A ripe avocado can be refrigerated for a few days, but once the edible inside is exposed, it will darken quickly. Avocados should never be frozen or cooked.

Although avocados are high in calories and fat, they contain mostly monounsaturated fat, which is considered one of the healthier types; they are also very rich in fiber.

Below is the cover recipe from the May 2010 issue of Cibo, a great spring dish that features avocado.

Spring Appetizer
Antipasto di Primavera

Serves 4-6

4 ounces prosciutto, thinly sliced
1 bunch mint, julienned, plus extra, minced
1 avocado, pit removed and sliced lengthwise
1 lemon, juice only
4 hard-boiled eggs, cut into wedges
1⁄3 cup extra-virgin olive oil
1 orange, juice only
salt and freshly ground pepper

Roll each piece of prosciutto up, forming a cigar shape and arrange on a serving platter lined with the julienned mint. Brush the avocado slices with the lemon juice to prevent oxidation and arrange on the serving platter in alternating order between the prosciutto rolls, then arrange the hard-boiled eggs in the center. In a small bowl, whisk together the olive oil, orange juice and minced mint. Season with salt and freshly ground pepper and continue to whisk until emulsified. Drizzle over the antipasto and serve immediately.

Wine pairing: Dry crispy white

• To get more fresh, quick and delicious recipes, subscribe to our e-magazine Cibo.
• Learn about and get recipes for another great piece of produce -peppers. They’re perfect for your upcoming summer parties!
• Stay up-to-date with our blog, website and more by joining out Facebook page.

Although bucatini alla carbonara is a very popular and famous Italian recipe, the dish was not created by Italians, but instead was made by a group of American soldiers during WWII! But this is not the only American link the recipe has…it’s also the preferred Italian dish of First Lady Michelle Obama.

• Want to hear the whole story of how these American soldiers invented bucatini alla carbonara? Click here to listen: Carbonara
• The recipe for bucatini alla carbonara (or “Carbonara a la Michelle” as we renamed it here) and many more delicious ones can be found in the premiere issue of Cibo: Italian Food for Body, Mind & Soul, Italian Cooking Forum’s new monthly e-magazine. It’s free to download, so check it out!