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Most modern recipes, including this one, call for making pesto with a food processor to combine the ingredients. This method works well, but produces a very homogenized final result.
For a more traditional approach, try hand-chopping the individual ingredients. The individual components that make up this recipe will be less uniform, resulting in more distinct individual flavors among bites.

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Peach Bellini Cocktail

Prep Time

10 mins

Total Time

10 mins

 

Course: Drinks

Cuisine: Italian

Ingredients

simple syrup (optional)

• 1/2 cup sugar
• 1/2 cup water

Bellini

• 1 bottle Prosecco or other sparkling wine chilled
• 2 pieces fresh peaches sliced or
• 1/2 bag frozen peaches thawed
• 1 tbsp fresh lemon juice

Instructions

1. In a small saucepan, heat ½ cup sugar and ½ cup water. Stir until sugar is completely dissolved. Remove from heat and cool.

2. Add peach slices and lemon juice to a food processor and blend until smooth. 

   

3. Scoop 1 – 2 tablespoons of the peach puree and a drizzle of simple syrup into a chilled champagne flute.

   

4. Fill glass half way with Prosecco and stir lightly to blend before filling glasses.

   

This basic recipe serves as a perfect blank canvas for whatever you want to pair
with it. This risotto is creamy and subtle on its own or dress up with caramelized
onions, sautéed mushrooms, or peas.

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Easy Baked Risotto

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Course: Main Course

Cuisine: Italian

Ingredients

• 5 cups chicken stock, divided and heated
• 4 tbsps butter divided
• 1 pc small onion chopped
• 3 pcs cloves garlic finely minced
• 1/2 cup dry white wine
• 1 1/2 cups Arborio rice
• chicken stock
• parmesan cheese
• salt
• pepper
• freshly parsley chopped

Instructions

1. Preheat oven to 350 degrees.

2. In a small saucepan, heat chicken stock over medium heat.

   

3. In a Dutch oven (or other oven-proof pan with a fitted lid), melt 2 tablespoons butter. Add chopped onion and sauté until translucent over medium heat, 5 – 10 minutes. Add garlic and white wine. Cook for 2 minutes to soften the raw wine taste.

4. Add rice and stir with wooden spoon until coated with liquid from pan. Add 4 cups of chicken stock and cover with a tight fitting lid. Pop in oven and check after 30 minutes. If a lot of liquid remains, continue cooking in 5 minute increments until excess liquid has been absorbed.

   

5. Remove from oven and stir in remaining cup of stock, Parmesan cheese, and butter. Stir vigorously until a creamy consistency is achieved. Season with salt and pepper to taste. Gently stir fresh parsley in for added flavor and color.

   

6. Pairs beautifully with oven-roasted asparagus drizzled in good extra virgin olive oil and roasted chicken or beef.

(Cookbook Review) The Italian Farmer’s Table:
Authentic Recipes and Local Lore from Northern Italy

The Italian Farmer’s Table: Authentic Recipes and Local Lore from Northern Italy is
more than just a cookbook. Although it is built around an intriguing collection of authentic
regional recipes, it digs deeper to offer a glimpse inside everyday rural life in northern
Italy. Its pages are filled with captivating descriptions of each regions’ distinct culinary
identity and the unique individuals who bring it all to life.

While researching this book, authors Matthew Scialbabba and Melissa Pellegrino visited
over 30 working family farms scattered across northern Italy. These farms, known as
“agriturismi,” are popular vacation destinations for those interested in experiencing a
glimpse of Italy’s rich agricultural roots first hand.

Tales of Local Lore

Agriturismo (singular) is a combination of the Italian words for “agriculture” and
“tourism.” It refers to a legally regulated group of working farm vacation destinations
found throughout Italy. To receive this official designation, one requirement is that a large
percentage of the food served to guests must be produced either on the property or in the
local area.

As a result, the recipes featured in The Italian Farmer’s Table are based on fresh locally
grown and seasonally available ingredients. In addition, the meat for each recipe comes
from animals born, raised and processed either on the agriturismo itself or the local area.
Here, the backstory of what goes into cultivating and nurturing the various elements
comprising each recipe takes center stage.

For those who appreciate what goes into preparing delicious, healthy meals, The Italian
Farmer’s Table is a real treat. It exemplifies the streamlined “farm to fork” movement now
popular in the United States and around the world. This is largely because it offers an
appealing alternative to the factory farming methods that dominate modern commercial
food production.

How It Is Organized

Weighing in at 320 pages, The Italian Farmer’s Table features 150 authentic recipes from
the 30 plus agriturismi the authors visited. At the start of the book, the authors share a
number of basic “staple” recipes, including polenta, chicken broth, vegetable broth, sweet
pastry crust, and several others. These recipes are essential building blocks for many
northern Italian recipes, not just those found in this collection.

After this introduction, The Italian Farmer’s Table is organized into 8 sections, each
focusing on a different region of northern Italy: Liguria, Piemonte, Valle D’Aosta,
Lombardia, Trentino-Alto Adige, Friuli-Venezia Giulia, Veneto and Emilia-Romagna.

Each section is organized into individual chapters, each devoted to a single agriturismo
located within the featured region. Within each chapter, you learn about that specific
agriturismo and the surrounding area’s backstory and how the local geography and
cultural heritage affects the flavors and ingredients found in each recipe.

You also get to know the real people who live and work there. Through a combination of
good storytelling and full color photography, you get a sense of the pride they take in their
work and their food. Of course, what would a discussion of Italian cuisine be without wine?
A discussion of the wines native to each region is woven throughout each section.

Authentic Regional Recipes

As for the recipes themselves, they are diverse and include main dishes, soups, salads and
desserts. All measurements are given in both metric and US equivalents and the titles of
each are offered in Italian and English.

In general, the instructions are brief and straightforward. They would be easy for a
beginning to intermediate level home cook to replicate. One potential complaint about the
recipes is that several hard-to- find ingredients are included. However, the authors offer
suitable alternatives whenever possible.

Sample Recipes Include:
Potato, Leek & Butternut Squash Soup
Lasagna with Radicchio Treviso and Asiago Cheese
Chicken Breast with Porcini Mushroom Stuffing
Butternut Squash Gnocchi
Phyllo Bundles with Walnuts and Asiago
Chocolate and Ricotta Tart

Whether you love to cook or long to travel to this region, The Italian Farmer’s Table is an
enjoyable and affordable addition to any cookbook collection. It is available in both
paperback and Kindle format, with digital prices starting around $10.

The 3 “B”s of Piedmont Wines: Barolo, Barbaresco, and Barbera

Without question, Italy is one of the most esteemed wine producing countries in the world
and the Piedmont (Piemonte) region in northern Italy ranks near the top in terms of the
quality of wines it produces. Any discussion of Piedmont wines would be incomplete
without shining a spotlight on the 3 “B”s of this region – Barolo, Barbaresco and Barbera.

A Tale of Two Grapes

Barolo and Barbaresco are produced from the same grape: Nebbiolo. This grape is a true
diva. She is fussy and demanding and among the most difficult to grow. In fact, she refuses
to flourish just about anywhere else in the world. (She even takes her name from the Italian
word ‘nebbia’ for the fog that settles over the Piedmont region during the fall harvest).
However, she delivers the goods in terms of the quality and complexity of wines produced
from her.

As a result, she is highly prized by winemakers in the Piedmont region and the best
growing areas and winemaking equipment are devoted to her. It’s not surprising, then, that
her most famous offspring – Barolo and Barbaresco – are so highly revered. Born of
privilege and prestige, they are content to make you wait, and wait, and wait, until they are
ready to be savored and enjoyed.

On the other hand, the Barbera grape (also the name of the wine) is much more laid back
and easy to accommodate. She is planted much more widely, but almost never on the highly
coveted southern facing slopes that brought such prominence to the Piedmont region.
Traditionally, the Barbera grape was planted for quantity, not quality, so her offspring
became known as everyday drinking wines.

Barolo vs. Barbaresco: Wine Royalty

Although both hail from the rustic, yet sophisticated Piedmont region and are produced
from the same grape, there are distinct differences between these two powerhouse wines.

Both are reigning monarchs of Piedmont's most well known wines. (In fact, Barolo has
been referred to as the 'king of wine’). In general, Barolo is the more robust, complex and
masculine of the two. It has been called “stern and imposing,” but that is open to
interpretation. It is, however, weightier and more like a French Bordeaux than its
counterpart. Barolos tend to cost more and age better, as well.

Like Barbaresco, Barolo is not a wine you’d want to drink while young because it is too
severe. By law, it must age for a minimum of 3 years between barrel and bottle; 5 years for
Barolo riserva. Many require significantly longer to reach their prime.

Barbaresco, on the other hand, is the more graceful of the two. She is softer, more balanced
and matures earlier. Aging requirements for Barbaresco are 2 years between barrel and
bottle and 4 years for Barbaresco riserva. Non-riserva wines require only one year of oak
aging, resulting in its smooth, soft, and more feminine finish.
Both Barolo and Barbaresco pair well with foods that offer big flavors that can stand up to
them. Robust meats, wild game, rich pastas and creamy risottos are all worthy partners.

Barbera: Piedmont’s Traditional Every Day Wine

Remember, Barbera is the name of both the grape and the wine. Historically, both have
been treated more like ‘commoners’ when compared to their more royal Piedmont
counterparts. Unlike the fussy Nebbiolo grape, Barbera is so adaptable it can thrive just
about anywhere. In fact, it can now be found in wine growing regions all around the world.

It’s not hard to see why Barbera has long been referred to as the ‘people’s wine.’ The
adaptability and high yield of this grape made it easy to cultivate for people of all social and
economic standing. It has earned its reputation as a common wine, suitable for every table.
Not surprisingly, Barbera is a wine that has graced the tables of hard working Italian
families for generations.

Barbera is no shrinking violet, however. With its acidic, full body and deep rich color, it is a
good match for the hearty flavors you'll find on the average Italian family table. However,
thanks to its laid back character – and the fact it can be enjoyed young – Barbera has gained
more widespread appeal. It can now be found in the finest restaurants, as well as in the
average family home.

No matter what you’re serving for dinner tonight, when it comes to choosing a bottle of
wine to grace your table, look no further than the wines of the Piedmont region of Italy.

10 Cooking Tips Related To These Recipes

1. When buying Prosecco to make Peach Bellini cocktails, don’t worry about picking
the most expensive bottle available. The natural fruity sweetness from the peaches
and the simple syrup (if used) give this cocktail its distinctive taste. An average $10
– $15 bottle will work just fine.

2. When it comes to making minestrone, there are endless variations you can try. This
soup is traditionally made using whatever vegetables are locally available and in
season. Let your local farmers’ market or your own seasonal garden be your guide.

3. The key to making delicious soups is to “layer” the flavor. For example, if adding
bacon to your minestrone recipe, brown it in your stockpot or Dutch oven first, then
sauté the chopped vegetables such as garlic, onions, celery or carrots in some of the
pan drippings to impart extra flavor.

4. Never throw away the outer rind from fresh Parmesan cheese. Instead toss one into
your soup pot to add yet another flavor “layer” to your recipes. And, yes… freshly
grated Parmesan cheese is ALWAYS a better option than the stuff you find pre-
grated in the store.

5. Although it didn’t originate in northern Italy, ribollita is a very popular Italian dish
you can make with leftover minestrone soup. Simply brush some ciabatta or other
crusty bread with olive oil and toast in your oven until golden brown. (Set under
the broiler, but watch carefully so it doesn’t burn). Place the toasted, crusty bread in
a soup bowl and ladle warm minestrone over it. Top with fresh shaved Parmesan
cheese and enjoy!

6. When made correctly, gnocchi should be oh-so- light and melt-in- your-mouth
delicious. Unfortunately, the dough is easy to over-knead and the end result is tough,
dense, and chewy.

One trick to avoid this? Use a pastry scraper to combine your wet dough with flour
instead of your hands. Chopping and turning the dough with a metal blade – instead
of kneading it with your warm hands – won’t activate the gluten in the flour, which
is what makes the dumplings so tough and chewy.

7. Not sure what texture your gnocchi dough should be? Just squeeze your earlobe.
The dough should be soft and ‘giving’ to the touch, not overly thick and dense.
8. Can’t find official “polenta” in your grocery store (other than the premade packaged
rolls)? You can use regular cornmeal, but look for medium to coarse ground for the
best results.

9. The type of rice you use to make risotto is very important. While it may be tempting
to try whatever rice you have on hand – don’t. Common long-grain rice lacks the
proper starch content to yield the creamy results you’re after.
10. Most modern pesto recipes call for using a food processor to the blend the
ingredients. There is no question this method is much faster and easier than doing
all that chopping by hand.

However, when you finely chop the ingredients by hand, some natural variation in
particle size occurs. This creates a less homogenized and paste-like final product
that adheres to the nooks and crannies of pasta or gnocchi differently.
The result? More distinct flavors from one bite to the next. Give it a try sometime!

Crostini is a popular Italian appetizer featuring thin slices of toasted bread served
plain or topped with a wide range of sweet or savory toppings.

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Sweet and Savory Crostini

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Course: Appetizer

Cuisine: Italian

Servings: 2

Calories: 160 kcal

Ingredients

• olive oil extra virgin

Topping #1: Gorgonzola, Walnuts & Honey

• 6 oz Gorgonzola cheese
• 1/4 cup walnuts chopped
• drizzle honey

Topping #2: White Beans with Sage

• 3 pcs cloves garlic finely minced
• 1 (15oz) can cannellini beans drained and rinsed
• 1 tbsp fresh lemon juice
• 3 tbsps olive oil, really good extra virgin
• plus additional for drizzling
• salt and pepper to taste
• 1/4 cup fresh sage washed and finely chopped

Instructions

1. Preheat the oven to 350˚
   

2. To prepare the crostini, slice the baguette into ¼” slices and arrange on a baking sheet. Brush each slice with olive oil and toast in the preheated oven until golden brown. You may need to turn the baking sheet or flip the slices to get uniform results.

   

Remove from oven and top with your favorite toppings or try one of the following:

Topping #1: Gorgonzola, Walnuts & Honey

1. Divide Gorgonzola and chopped walnuts among toasted bread slices. Put back in the oven at 350˚ until the cheese melts, approximately 1 – 2 minutes. Drizzle each crostini with a small amount of honey

   

Topping #2: White Beans with Sage

1. Add garlic, cannellini beans, lemon juice and olive oil to food processor and pulse until mixture is coarsely combined. If necessary, add more olive oil to achieve the desired consistency. Season with salt and pepper, to taste.

   Stir in chopped sage until evenly distributed throughout mixture. Spoon on top of toasted bread slices and drizzle with olive oil.

   

Although there are many opinions floating around about how to make the “perfect”
potato gnocchi, there is no one right way to do it. For example, in some parts of
northern Italy, egg is not used at all. In others, it is a key ingredient that adds
additional flavor and helps bind the dough together. It really comes down to
personal preference and skill level.

Many gnocchi recipes call for boiling the potatoes before ricing them. This, however,
increases the amount of flour needed to offset the added moisture – and too much
flour can lead to dense, chewy dumplings. Roasting the potatoes on a bed of coarse
salt in a hot oven helps alleviate this problem.

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Potato Gnocchi

Prep Time

1 hr

Cook Time

30 mins

Total Time

1 hr 30 mins

 

Course: Appetizer

Cuisine: Italian

Ingredients

• 2 pounds russet or other starchy potatoes
• 1 egg yolk slightly beaten
• 1 1/2 cups flour
• pinch nutmeg optional
• coarse sea salt

Instructions

1. Preheat oven to 425˚

2. Pierce each potato all over with a fork and place on baking tray covered with a thin layer of coarse salt. The coarse layer of salt should form a bed for the potatoes while they are baking.

3. Bake in pre-heated oven until tender, approximately 1 hour.

4. Remove potatoes from oven and allow to cool slightly. When they are just cool enough to handle, cut each potato in half and scrape the still hot flesh out with a spoon. Quickly transfer the hot potato flesh into a ricer or food mill.

5. Evenly distribute the riced potato flesh onto a clean work surface and drizzle with the egg yolk. Add nutmeg to the mixture, if desired.

   

6. Next, sprinkle one cup of flour evenly across the potato egg mixture and starting working into a ball. Add remaining flour and continue folding and kneading just until it reaches a consistency similar to pizza dough. The total amount of flour needed will depend on how much moisture are in the potatoes.

   

7. Note: The goal is to work the dough until the key ingredients are evenly distributed throughout. Do not overwork or add too much flour as this will make the dumplings tough and chewy.

8. Break the dough into small portions and roll each portion into long ½” ropes with the palms of your hands. Then cut each rope into ½” pieces along its length.

   

9. To get the classic gnocchi ridge marks, gently roll each small piece across the tines of a fork while pressing gently with your thumb.

   

10. To cook, drop pieces into salty rapidly boiling water. As soon as they float to the top, remove them with a slotted spoon and drop into a cold-water bath to stop them from cooking further.

11. Serve topped with your favorite tomato sauce, garlic butter or fresh basil pesto.

Panna Cotta is a classic northern Italian dessert with roots in the dairy-rich Piedmont
region. Although it only takes a few minutes to prepare, it lends a sophisticated finish to
any special meal or occasion. This recipe proves once again that a dish doesn’t have to be
complicated to be out-of- this-world delicious.

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Perfect Panna Cotta

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

 

Course: Dessert

Cuisine: Italian

Ingredients

• 1 1/3 cup cold water
• 1 1/2 tbsps gelatin unflavored
• 2 cups heavy cream
• 2 cups half & half heavy cream
• 1/2 cup honey
• 2 tsps vanilla extract

Instructions

1. In a medium glass bowl, sprinkle gelatin over the cold water and let stand for 5 – 10 minutes.

2. Meanwhile, add the heavy cream, half & half and honey to a medium saucepan. Stir over medium heat until honey is dissolved. Remove from heat and add vanilla extract.

3. Pour the warm mixture over the gelatin and stir until thoroughly dissolved.

4. Divide into wine goblets and cool to room temperature. Refrigerate for at least 4-6 hours before serving.

5. To serve, top with seasonal fresh berries, caramel sauce or drizzled with honey.