the appetizer:
Though there are many individual regional cuisines in Italy, northern and southern Italian cuisines are primarily differentiated by the cooking fat and style of pasta commonly used. Northern Italian cuisine (other than on the coast) favors butter, cream, polenta, Mascarpone, Grana Padano, and Parmigiano cheeses, risotto and fresh egg pasta. Southern Italian cuisine tends toward Mozzarella, Caciocavallo and Pecorino cheeses, olive oil and dried pasta. Southern Italian cuisine also makes greater use of the ubiquitous tomato.
Italy
Hazelnut Dipping Cookies (Hazelnut Biscotti)
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup hazelnuts, toasted
1 egg mixed with 1 tablespoon milk
Preheat the oven to 350 degrees F. Grease one large cookie sheet.
Sift together the flour, baking powder, soda, and salt. Set aside.
In a large bowl, combine the eggs, sugar, vanilla and almond extract. Stir in the flour mixture, then add the hazelnuts. Form the dough into a ball and chill for 1 hour.
Divide the dough in half. Form each dough into a log about 12 inches long and place both on cookie sheet. Press down on log to make cookie about 1/2 inch thick. Brush cookies with egg-milk mixture. Bake for about 25 minutes. Cookies should be golden. Remove to a rack and let cool. Reduce oven to 325 degrees F.
When cool, cut cookies into 1/2-inch slices, cutting at a diagonal. Place cookies upright on the cookie sheet and return to the oven for 15 more minutes. Cookies should be completely dry. Store in sealable bags or tins.
Italy
- Backgrounder
- When To Eat
- Where To Eat
- How To Order Italian Coffee
- How To Eat Italian-Style
- About Cheap Eats in Italy and Cheap Sleeps in Italy
Italian Recipes
- Asparagus Omelet (Asparagus Frittata)
- Cornmeal Bread (Polenta)
- Fresh Pasta
- Hazelnut Dipping Cookies (Hazelnut Biscotti)
- Italian Wine Sherbet (Vin Santo Sorbet)
- Lemon Ricotta
- Marinated Mozzarella
- Creamy Mushroom Rice (Risotto al Funghi)
- Pasta and Bean Soup (Pasta di Fagioli)
- Pasta in Rich Sauce (Pasta Carbonara)
- Pasta with Sausage (Pasta alla Campidanese)
- Pizza Crust (Focaccia)
- Potato Pasta (Potato Gnocchi)
- Ricotta Cheesecake (Torta di Ricotta)
- Shrimp in Garlic Butter (Shrimp alla Griglia)
- Spaghetti with Olives and Capers (Spaghetti alla puttanesca)
- Stuffed Zucchini (Zucchini Ripiene al Prosciutto)
- Mocha Ladyfinger Cake (Tiramisu)
- Veal Scallops with Tomatoes and Basil (Veal Scaloppine)
- White Bean Salad
Pasta, Risotto & You (with recipes)
from Kate's Global Kitchen:
Italian Cookbooks
- Italian Country Cooking by Susanna Gelmetti
- Baked Asparagus (Asparagi Al Forno)
- Penne with Ricotta, Lemon and Basil
(Penne con Ricotta, Limone e Basilico)
More Cookbooks
- 99% Fat-Free Italian Cooking by Barry Bluestein & Kevin Morrissey
- Betty Crocker's Italian Cooking by Antonio Cecconi
- Biba's Italy by Biba Caggiano
- Biba's Taste of Italy by Biba Caggiano
- Cooking the Roman Way by David Downie
- Cucina Ebraica by Joyce Goldstein
- David Ruggerio's Italian Kitchen
- Flavors of Italy: Emilia Romagna by Rosalba Gioffré
- Gusto Italiano by Ursula Ferrigno
- How to Cook Italian by Giuliano Hazan
- Insalate by Susan Simon
- Italian Family Cooking by Father Joseph Orsini
- Italian Farmhouse Cookbook by Susan Herrmann Loomis
- Italian Festival Food by Anne Bianchi
- Italy Anywhere by Lori De Mori, Jean-Louis De Mori and Antonio Tommasi
- Little Foods of the Mediterranean by Clifford A. Wright
- Mangia by Ricardo Diaz & Nancy Jessup
- Naples at Table by Arthur Schwartz
- Nick Stellino's Passione
- Saveur Cooks Authentic Italian by the Editors of Saveur Magazine
- Simple Italian Food by Mario Batali
- Sweet Sicily by Victoria Granof
- The Slow Mediterranean Kitchen by Paula Wolfert
- Umbria by Julia della Croce
Back to the main Italy page
Italy on Wikipedia
More country Destinations
This page modified January 2007
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