As I noted in the newsletter I sent out yesterday, much of Italy has either gotten snow (lots of it) or rain, and some areas are even worse off -- the Bora, Trieste's fierce winter wind, was gusting to more than 100 mph yesterday and ripping off roof tiles. So I suggested broth and boiled meats, and hearty soups.
If you live where the weather isn't quite as fierce, we're in the midst of orange season, and they are quite good this year. So:
Linguine alle Arance, which also have some fish in them. Followed by, if you want to continue with fish:
Denice all'Arancia, Dentex stuffed with oranges and roasted. Or:
Cosciotto d'Agnello Al Cartoccio, Roast Leg Of Lamb with Oranges. It's a bit different, and quite nice. With either I would serve mashed potatoes.
To finish up? Arance Ripiene alla Siciliana, Sicilian Stuffed Oranges, which are elegant and quite nice.
A wine? White, and I might go with a Sicilian white, for example a Grillo.
Buon Appetito!
If you live where the weather isn't quite as fierce, we're in the midst of orange season, and they are quite good this year. So:
Linguine alle Arance, which also have some fish in them. Followed by, if you want to continue with fish:
Denice all'Arancia, Dentex stuffed with oranges and roasted. Or:
Cosciotto d'Agnello Al Cartoccio, Roast Leg Of Lamb with Oranges. It's a bit different, and quite nice. With either I would serve mashed potatoes.
To finish up? Arance Ripiene alla Siciliana, Sicilian Stuffed Oranges, which are elegant and quite nice.
A wine? White, and I might go with a Sicilian white, for example a Grillo.
Buon Appetito!
Comments
Near the holiday we would always set about to make what I considered a very special treat. We called it “pizza pieno’ or in our dialect ‘pizza chiano’ a stuffed pie. Filled with Ricotta, rice and egg mixture . Flavored as ‘dolce” or ‘agro’
sweet with sugar cherries and chocolate, savory with provolone , prosciutto, rosemary so very good with espresso or vino want the reciepe ?
Yes, I would love to have your recipe. We also called it pizza chiene. I remember my mother using many layers of prosciutto , provolone,salmi, ham swiss cheese and an egg mixture. I’m not sure what kind of dough was used. Maybe you can help.
Thank you very much. Buona Pasqua, Angela
I would be delighted, and with your permission would add it to the site archives so others can enjoy it too!