Lent has begun, and though few observe it in this modern age, it's supposed to be a itme of spiritual renewal during which people renounce rich foods and meats, not as a penance, but to show respect for Jesus's sacrifice on the Cross, and to share the hardships the poor have to deal with year round. As one of the nuns who served John Paul II observed, for the devout Lent is actually a period of joyful anticipation.
For those who don't feel any need to celebrate Lent, there's another reason to enjoy these dishes: They're quite healthy, slimming even, and with the summer swimsuit season approaching, that's important!
For those who don't feel any need to celebrate Lent, there's another reason to enjoy these dishes: They're quite healthy, slimming even, and with the summer swimsuit season approaching, that's important!
Brudet, the Brodetto of Bellaria-Igea Marina
Brodetto is the Riviera Romagnola's traditional fish stew, and as is true for all regional specialties, there are many local variations. This brodetto is from Bellaria, just north of Rimini, and is fairly rich.Leonardo Romanelli's Pasta e Ceci, or Chickpea and Pasta Soup
Very simple, very frugal, and very satisfying.Dentice Risotto, or Risotto al Dentice
A flavorful risotto made with fish stock, fish trimmings, and -- at the end -- fish filets. A pretty dish well suited to company too.Squash Risotto, Risotto alla Zucca
Risotto made with winter squash is extremely popular in north Italy during the colder months. Little wonder, because a good winter squash has a delightful tangy sweetness to it, while the risotto has a libidinously creamy texture. Perfect on a cold, gray winter day!Mezze Maniche, and an Artichoke Sauce For Them
Mezze Maniche are similar to ziti, but shorter, and work nicely with chunky sauces, especially chunky sauces that also have oil or cream that can slip into the pasta.Ravioli Liguri
This is the original Ligurian recipe for ravioli, stuffed pasta without any meat at all - mostly greens, and some cheese. You can also make naked ravioli, dumplings without the pasta shell.Roberto Giannini's Ribollita
A rich, satisfying ribollita with all sorts of vegetables in addition to kale and cranberry beans.Stoccafisso all'Acquese
This tasty Piemontese recipe combines stoccafisso (dried cod, and you could also salt cod or fresh cod here) and potatoes with olives for added flavor, and will be good as an antipasto or entree.Fried Calamari: The Video
Fried Calamari are quite nice as an antipasto or part of a fritto misto (mixed fried foods), or a fritto di pesce (fish fry). They're also easy to do.Salmone Agli Aromi, Salmon with Herbs
Roasting foods in salt is a very easy technique, and despite what you might think, does not result in salty foods: The heat transfers rapidly though the salt and seals what's being cooked. Here, in addition, we have several slices of lemon that further isolate the fish.Cavolo Verza Brasato
This is a more modern cabbage recipe, as you might guess from the presence of Worcestershire Sauce. It will work well either as a side dish with a roast or stew, or with polenta, in a vegetarian meal.Dessert?
Fresh fruit.
