Columbus Day kicks off our love of Italian this week on Goodtaste. Fitting that October is National Pasta Month, as well as the birth month of Columbus himself! Timeless recipes, how-to videos and more authentic eats from big names, beginning with Lidia Bastianich. We even have what she served the Pope recently on his first visit to America!
Up first for His Holiness–this steamed Lobster Caprese Salad (“Caprese di Astice e Burrata“). Heirloom tomatoes, creamy housemade burrata and steamed Maine lobster…together at last. 😉
FYI, Burrata is a soft Italian cheese made from mozzarella and cream. It’s pretty fabulous!
The following evening, Pope Francis was treated to this seasonal Pear and Pecorino Filled Ravioli [top]. This delicate (and quite simple) ravioli is a lovely way to enjoy the affinity of pear and cheese. It’s Pear and fresh pecorino-filled ravioli, aged pecorino with a healthy amount of crushed black pepper to finish it off. You may also find this Cacio E Pere at Lidia’s Felidia restaurant in NYC right now.
Lidia’s Tomato Basil Capellini is cooked al dente; one of her standards she likes to make time and time again. This pasta in particular cooks quickly. Also, be sure not to over sauce. Learn from Lidia 1-on-1 as she prepares this dish for our cameras:
Her Chicken with Olives and Pine Nuts recipe makes an appearance in the cookbook, Lidia Cooks from the Heart of Italy. We’re talking pan-cooked chicken that’s caramelized and sticky to the fingers, but also moist and flavorful inside. Its special taste and texture come from the region’s large Ascolane olives, which give the chicken its flavor, combined with the crunch of native pine nuts.
Pollo con Olive e Pignoli.
Unbelievable veal shanks, braised in a thick tomato-based broth until they’re fall-off-the-bone tender! This osso buco is a specialty of former longtime San Antonio-Express News columnist (and fellow Les Dames member) Pat Mozersky:
These hefty, homemade meatballs from D’Amico’s are award-winning and come generously topped in Suga Sauce, D’Amico’s traditional tomato sauce:
Pack on the Pasta!
You’ll want to try these pasta tips & tools from Mary Martini, director of Central Market’s Cooking School in San Antonio. Mary’s passion for pasta stems from her deep Italian roots. Learn it all, from kneading your own dough to create the perfect pasta (a dying art), to quick and easy entrées that you can dress up or down for practically any saucy season or occasion.
When it comes down to it, pasta making is all about the toys…
You’ll immediately taste the difference with homemade pasta…it’s soft and silky. Fresh pasta also cooks much quicker than dry pasta. Here Mary shares her secret to shaping the perfect pasta dough:
Once you’ve mastered pasta making, the sauce is a cinch! Tackle Mary’s Herbed Pesto, or her popular ‘no cook’ Puttanesca sauce. Recipes for both are below.