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La Bella Molisana
By: Marianna Iuliano Schiavone This cookbook is a combination of family recipes and traditional favorites from the region of Molise, Italy. Its stories and photos will give you a glimpse at the lives and towns of Molise, a world almost untouched by modern life. Whether you are looking to make a quick, healthy, economical dinner or you want to delight guests with culinary specialties, this cookbook is for you. Transcend yourself, your family and friends to an Italian hilltop village for a meal that will surely please. From mouth watering appetizers to delicious and unforgettable desserts. This book will keep you out of restaurants and in your home for the best Italian food. Anyone interested in regional Italian cooking and culture will not want to miss this book. |
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Marianna Iuliano Schiavone Growing up in a household with both parents and a grandmother immigrating from Italy, Marianna truly learned Italian traditions and cooking first hand. Her parents took time to show her how to make sausage. Her grandmother made pasta and bread from scratch. Aunts made sauce from homegrown tomatoes and herbs and uncles tried to out do each other with their homemade wine. Entering into Marianna’s home in Northern California will tell you that the Italian traditions are alive. Her garden is filled with all the essential ingredients for cooking, her storage area has hanging prosciutto, sopressata and sausage and her pantry and cabinets are filled with jugs and bottles of homemade wine. Marianna did not need to go to culinary school to learn how to cook Italian, she lived it. |
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Bruschetta di Pomodori (Toasted Bread with Tomatoes) 4 medium ripe tomatoes diced Dice the tomatoes and put them in a bowl. Next, add salt, garlic, water, olive oil, basil and parmigiano cheese and mix together. There should be a good amount of juice in the bowl to cover the mixture. Place the bowl in the refrigerator for a few hours. Serves 6. On the toasted Italian bread, spoon the tomatoes on top with a little juice and enjoy. In my family we like to let our guests spoon the tomatoes on themselves. The bread will get soggy if the tomatoes sit on the bread too long, so it is best to eat it right away. |
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Zeppolle (Fried Dough) 4 cups water In a large bowl, heat the water to luke warm then add the sugar and the yeast, do not stir. Allow the yeast to sit and let it bubble for approximately 10 minutes. Gradually add the flour and salt to the yeast mixture and mix either by mixer or by hand. Continue to add the flour until the mixture is fluffy and can be spooned out like cake mix, try to avoid it being watery. Allow the mixture to rise, approximately 1-1/2 hours. In a deep skillet heat the vegetable oil. Test it to see if the oil is ready by putting in a drop of batter, when the batter rises to the top the oil is ready. Drop several tablespoons of the batter in the oil and cook until it is light golden brown. Remove and place in a large bowl and sprinkle with sugar. Continue until all the batter is gone. Serves 15-20. |
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