How to Prepare Creamy San Marzano Tomato Soup

Considered by most chefs as the world’s best tomato region, San Marzano tomatoes are a type of plum tomatoes that is usually used in preparing gourmet Italian food. Unlike the traditional Roma, San Marzano tomatoes are more pointed and thinner. Its flesh is thicker with lesser seeds, and its taste is sweeter and less acidic compared to any other tomatoes. It has been designated as the sole tomatoes used for Vera Pizza Napoletana or the so-called True Neapolitan Pizza.

With indeterminate vines which have a longer season compared to other varieties of tomatoes, San Marzanos are more suitable for warmer climates. Like the rest of other heirloom plants, San Marzano tomatoes are an open-pollinated kind of tomato that breeds from one generation to the next making seed-saving helpful both for the farmer and the home gardener.

Quite notably, the San Marzano tomatoes are dubbed by Amy Goldman as the most significant industrial tomato in the twentieth century. In 1926, the commercial introduction of the San Marzano tomatoes had provided tomato breeders with genes they had been wanting for decades, and canneries with a strong and virtually flawless subject. Even though its commercial production is closely associated with Italy, seeds of this tomato variety, which is often called as heirloom variety, have become available across the globe.

Despite the fact that San Marzano tomatoes are produced in other countries and in smaller quantities, most of them that are commercially sold are grown in Italy. San Marzano tomatoes may come in different brands as follow La Valle, La Bella, Strianese, Nina and Cento. An ongoing battle against fraudulent products exists because of the rarity of these tomatoes from the San Marzano region.

A Mouthwatering Italian Food: Creamy Soup with San Marzano tomatoes

Ingredients:

·         2 cans of San Marzano whole, peeled tomatoes

·         1 stick of organic, unsalted butter

·         1/3 cup heavy cream (plus more if desired)

·         Fresh cracked black pepper

·         Extra virgin olive oil (to drizzle)

·         1 large yellow onion (sliced)

·         table salt

Method:

Melt the butter on low heat in a large soup pot. Add up the thin slices of onion, and coat it with butter. Next to that, generously season it with the table salt. See to it that the heat is at its lowest setting so the onions do not become brown. Cover the pot and let the onions cook for around 20 minutes until it becomes translucent and soft.

Add up the San Marzano tomatoes and their juices to the onions, and then slightly increase the heat to allow the mixture to simmer. Cover and allow it to cook for about thirty minutes.

After that, pour in the mixture into a food processor or blender, but blend it in batches.  Pour slowly a portion of the cream into every batch until a desired creaminess is reached.  As you blend the mixture, taste and season it with salt and pepper. Drizzle it with some olive oil on the surface. Drizzle a little olive oil on the surface and serve while still hot

Amaretti Cookies for the Kitchen Buffs

Probably one of Italy’s most celebrated baked goods, Amaretti di Saronno, which is also known as amaretto, is unquestionably one fine confection. This impeccably scrumptious biscuit is a pride of Saronno, a commune of Lombardy, Italy. The name amaretti is an Italian equivalent for “little bitter things” and is marvelously deemed as an Italian counterpart for macaroons. These succulently delicious, dome-shaped cookies are made from almonds, which are typically bittersweet to taste, hence the name. Moreover, it is popularly crisp to bite but gristly soft inside. Its seemingly ordinary and pale appearance has something more than what meets the eye. Its sweet almond whiff brings you to an enticing trance. This traditional, Italian food, confection is usually packed in neat little tins, bags, boxes, or any kind of packaging for a beguiling appeal. This light, yet flavorful, cookie is basically made from ground almonds or almond paste, sugar, and egg whites. It can also be enhanced with a different flavorings such as lush chocolates and invigorating liqueurs to add amazing character to your beloved cookies. 

Credits to Cookalmostanything.blogspot.com

Dessert Ideas for Amaretti

Amaretti cookies are a wonderful idea to serve as a delectable dessert. These sweets can also be be sandwiched together with succulent fillings such as jam, ganache, or buttercream. Even when paired with the ever-divine bowl of icy sherbets or mousse with a delicious platter of amaretti on its side. Also, a dessert wine or liqueur with amaretti would be a fantastic tandem on the table. Leftover amaretti are never to be daunted for they are amazingly known as a tasty inclusion to pumpkin bread, pancakes and many other desserts. Spare amaretti cookies can be powdered and added to your tasty vanilla cake recipe, trifles, pie crusts, fritters, and many others. Its rich flavor and texture provide endless dessert possibilities. 

History of Amaretti

How was it that these ethereal sweet creations were made for sheer taste-bud satisfaction? Amaretti “food lore” might somehow explain a fragment of this sweet delight’s legend. It was said that the Cardinal of Milan paid a surprise visit to the town of Saronno, Italy earlier in the 18th century. A young couple decided to make a welcome treat to the Cardinal and prepared a batch of cookies made from egg whites, apricot kernels, and sugar. They carefully wrapped them in crepe paper and generously offered the confections to him. The Cardinal of Milan was deeply delighted with the delicious treat from this couple’s ingenuity and kindness. He blessed the two of them for a happy and prosperous marriage. Many years after, the same recipe is still produced and is surprisingly well-liked and accepted by the people as a symbol of young love. These cookies have been one of the true favorites of Italy’s best delights. Up to this day, these flavorsome cookies have become very popular worldwide. Its versatility and simple preparation methods surely put it to the top lists of chefs, professionals, and even to the kitchen buffs who just can’t get enough amaretti goodness.

Panettone

Credits to Dairygoodness.ca

Through the depths of time, panettone has garnered its high regard through a traditional, painstaking process. It has gone through a long and rich history with unquestionable veracity. Panettone is indeed not your ordinary bread. It may be very tricky and scrupulous to lucratively perfect the master of baking this luxury bread, but it is well worth the time. The popularity and charm it has been gained through time.  Indeed panettone has been one of the well-admired favorites of Italian Christmas tradition. Panettone can be labeled as one of Italy’s most recognizable icons, depicting the richness and fineness of the Italian food culture. Being incorporated in many traditional feasts and holidays in Italy, it has been and will continue to be one of the most popular Christmas gifts in America. This deliciously rich bread has been an essential inclusion as the protagonist of the joyful and hearty banquets of the Christmas season. Furthermore, it is quite an astonishment how this sweet bread became the leading light of the cake-exchanging extravaganza during the lovely season of Christmas. In the heart of the Italian community is a phenomenon of an utter picture of love and gift-giving embossed in the depths of their treasured culture. Panettone breads circulated the homes of the city as gifts but were never actually eaten. This seasonal cake has definitely been a perfect exemplar of an ideal cake of the season placed in a neat little box with a little biro scribble on it as it is gleefully passed from one house to the next.

Credits to Mcewensfoodhall.com

History

The traditional panettone was believed to first appear in Milan, Italy. This amazing
discovery came about during the 15th century and has spawned more and more outside the lush
soil of Italy. How exactly it was born was a matter of local lore. For there is no
one legend pointing to the exact birth of this amazing sweet bread.  A handful of amazing stories was handed down generation to generation, but all these were merely a reflection of the true identity of the region from where the legend sprung, according to Stanislao Porzio, a gastronomy writer and a panettone aficionado.


This amazingly delectable rich and flavorful bread is made from supremely soft and sweet
dough. It has a cupola or dome-like shape which typically rises for 12-15 cm high. An amazing
array of variations can be found throughout the diverse regions of Italy. You can indulge yourself
with panettone bathed with lush chocolate and glazed with almonds and candied fruits, orange
peels, and many other enticing delights. In other regions, it is made with the much coveted
crema di mascarpone (made from eggs, mascarpone, dried fruits, and amaretto.) Panettone is
a versatile bread that you can readily enjoy whenever. Whether you would want it in an early
breakfast paired with coffee, in a short tea-break slathered with cheese or butter, or an after-
dinner treat enjoyed with spumante, even panettone french toast.

Going Green with Pesto!

Credits to Google/images

Pesto is a classy and tasty sauce originating from the Liguria region of Northern Italy, particularly in Genoa. It is also proudly referred as pesto Genovese which is probably the most loved and well-known pesto. It is famous for its sweet and aromatic taste of basil, nuts, garlic, cheese and olive oil. The name is the simplified past participle of the Genoese word pestâ which or pestare, in Italian. The term denotes “to pound or crush” as it is made from such a process. This method of preparation is usually done by means of mortar and wooden pestle. This deliciously popular fresh sauce has created an impression globally/ The lush green color and the aromatic scent of basil has been the traditional way of presenting pesto. No matter how you want to make it, basil is the most basic component. Pesto is also rich in antioxidants and anti-inflammatory properties. It is also admired for its antibacterial capabilities and healing functions for many simple discomforts and diseases. Some people prefer their pesto to be adorned with nuts, although it is a matter of preference.

You can actually find an amazing array of variations for this delectable paste. With such enticing and distinct kinds of the different regions of Italy, you surely have many to choose from. In fact, it is even considered as one of Italy’s pride in terms of its appetizing relishes. This timesaver sauce for a healthy meal is absolutely a quintessential Italian food. Considering that it is made from fresh basil and olive oil, it is a relatively healthy alternative to tomatoes. Add it to your pasta dish, and you’re done! Pasta, meat dishes, sandwiches, and many others can benefit from Pesto. It has been deemed as a magic ingredient that appeals every palate. Moreover, it can also be used as healthy addition to your omelets, breads, crackers and soup dishes. It is a wonderful replacement for mayonnaise for your delicious sandwiches. In fact, it is also a good appetizing dip.

PANETTONE: ITALIAN CHRISTMAS BREAD

Panettone is tradition, surmised as the star of the yuletide banquet. This popular bread is said to have originated in Milan and is considered one of the proud identities of this region. It is a traditional symbol that represents Italian culture. Panettone is a cross between a cake and bread, it is exuberantly more than any other baked good. In Milanese dialect, it is also referred as “paneton”. Its catchy name is derived from “panetto” which is an Italian term for small loaf bread. The Italian suffix “-one” signifies its “large” size. Its distinctive cupola form has developed through time. Its tall, dome-shaped, appearance was practically modernized by Angelo Motta. He was among the earliest epicures who have given much attention to this superbly tasty sweet cake. This veritable symbol of Italy’s culinary prominence has proven its worth through the depths of history.

There are two basic types of panettone—the dry one that you can get in the supermarket and the one you can avail in an authentic Italian pastry shop. The latter is a rich and soft sweet bread usually made with sultanas, tasty nuts, citrus peelings and other candied fruits.

During the Roman Empire, ancient Romans made use of a type of bread quite similar to that of a
panettone. They sweetened leavened bread and added it with honey. Early appearances of panettone were dated back during these times. 16th century arts and early recipe books fashion the fanciness of panettone even before its revolutionized form. One of the most evident values of panettone is its significant association with Christmas and New Year. The first ever recorded connection of this tasty bread to Christmas in Italy was written by Pietro Verri. He even labeled panettone as “Pane di Tono” which means luxury bread. Moreover, it was said to be a somewhat fascinating history on how panettone has become so incredibly popular. There have been many stories on how panettone came to be. It is generally a fruit of labor of the evolution of the breads relevant to Italian history. It has undeniably intertwined its existence to serve the purpose of Italy’s manifestation of its rich culture. From religious feasts to the Yuletide seasons, panettone is surely the star of every meal. Panettone has grown beautifully to what it has truly become now. It is quite palpable in a lot of regional variations of this much loved bread. You can essentially find a number of panettone recipes in much of Italy to cater the preference of its folks as well as the demands of the changing times.

Fortunately, this delicious delight can actually be enjoyed and made at the very comforts of your
kitchen. You can make your own panettone recipe with a variety of additional ingredients for a fun-filled experience to your own recipe of panettone. At the same time, you can save economically since left over panettones are as useful and delectable as a freshly-baked one. Bread pudding with lush chocolate drizzled on top is only one of many options.

THE LEGENDARY OLIVE TREE

 Images courtesy of Lidante and matka_Wariatka @ Stockfresh.com

Olive or Olea europea is a family of Oleacea. It is a short evergreen shrub that usually spans 26-49 ft in height. This wonderful plant is known as a native to the Mediterranean basin especially near the coastal areas. Even in countries such as Northern Iraq and Northern Iran, olive trees have spawned the areas in majority. An olive tree bears fruits which are also called “olives”. Its productivity has offered many civilizations a wealth of food and oil supply from its fruits. The stability of its production has been stringently taken into considerable amount of attention and effort for an unremitting growth of agricultural nations. A large amount of economic livelihoods are dependent to these yards of olive trees causing economic and political quarrels crippling their rivals through a direct destruction of their orchards of olive trees. Olive trees have never stopped impressing the world, through the remarkable nutritional benefits incorporated in this small shrub. It has aided the health and the lives of the Greek citizens for centuries.

Sophocles once said that olive tree is “the tree that feeds the children”. For quite a measure of time, this protagonist of the Greek culture has conquered the valleys and mountain areas of Crete. For as early as 3500 B.C, Cretans have started cultivating this immensely essential agricultural plant. A number of archaeological findings have supported such claim during the early Minoan era. Olive tree is considerably deemed as one of the oldest fruit trees that ever graced history. The rich history and culture of Olives are admirably linked to the rise and fall of the eccentric Mediterranean empires through time. It has been innumerably cited in most of western literature. In fact, it has been utilized to adorn and beautify primordial cult figures known as “xoana”. In Greek mythology you can find overwhelming accounts of how this tree came into being. Legends were passed on and stories were told. It was said that the Greek goddess Athena bestowed one of her most precious gifts to men through this tree. The epitome of wisdom and peace clouted her enchanted spear towards our world which turned into an olive tree. The very spot where the tree developed was then named after the goddess and was called Athens. There have been accounts by Homer purporting that this primeval tree that sprouted in Athens was thousands of centuries old—10,000 years to be specific. It was even reiterated that ill-fated folks annihilating olive trees will be sentenced to face their demise. If recorded, there would be an unending list of how olive trees have created an indelible mark in the face of ancient Greek culture. Not just in its growing economy and agriculture, but even in their religion and rituals olive tree has a special part to take. Consecrated rituals and sacraments make use of olive oil. It was once held that olive oil from the fruits of olive trees was deemed sacred and holy that only a few equitable people are allowed to grow these trees in their land.

BALSAMIC GLAZE: the Art of a Good Sauce

If there were such a thing as celebrity sauce, for all its goodness and purpose, Balsamic glaze would be it. Some may think that, like the rest of numerous drizzling accents and sauces, this particularly exceptional reduction is just a typical and ordinary sauce. The art of a good sauce can be best seen on its origin and tested quality. Made from the dreadfully coveted vinegar, balsamic glaze is but one of the many versions of the immense versatility of balsamic vinegar. It’s not just any other simple vinegar you can find in the market. Balsamic glaze is but a sophisticated way to label the end-product of balsamic reduction. In fact, it has traced a long rich history since the 11th century.

Especially in Modena, balsamic vinegar has undergone a unique and arduous process that defines how remarkably good this condiment and ingredient can be. Its meticulous and traditional production has been unremittingly passed down from one generation to another. Balsamic vinegars are generously made from grape pressings which are then stored in barrels, to age. To enhance the character and defining taste of the vinegar, quality woods are used as barrels. These include mulberry, ash, chestnut, juniper and the most recommended, above all, is oak. Each essential phase of the process has been scrutinized and strongly monitored to guarantee perfect quality of the vinegar, for a superb tasting sauce, on vegetables and a thin glaze perfect for roasted meats and fruits. Balsamic vinegar can be categorized in different ages and quality. Younger aged vinegar which is approximately 3-5 years is thinner (more moisture) and is more ideally suitable for salad dressings, epicure sauces, and fruit dips. For those that age 6 to 11 years, they work well as marinades and sauces for casseroles since they are thicker and are tackier when it comes to flavor. Quality vinegars are those that age from 12 to 150 years as maximum. They are irresistibly great for seasoning meat and steaks with its essentially unique flavor and texture, which most commonly is used for dipping as an appetizer, or a drizzle on dessert.  

Reducing balsamic vinegar can also be done by simply heating it steadily. Some actually add on other ingredients and flavorings to enhance the glaze for a finer taste. You can toss in some rosemary, bay leaves, cloves, thyme, honey, and many other herbs and spices that you prefer. However, it is safe to say that balsamic vinegar already has this unique biting taste which goes perfectly well even when used solely or without any additional elements. Some add honey or sugar to sweeten it, but its natural sugary taste has proven well enough without the aid of additional ingredients. There is not a detailed and lengthy procedure to make your own glaze. It’s simple and very basic. You just heat the vinegar, put on some additions if you want, and just let it simmer until it reaches half its original volume. It can go a long way indeed. Balsamic glaze can be conveniently stored away and chilled until needed. Whether it’s for a hearty steak with fresh green salads or mixed fruits, drizzle them with balsamic glaze and it’ll do most of the work.

BALSAMIC GLAZE: An Alternative Sweetener?

It’s more than just a simple sauce or an additional boosting flavor to your delectable cuisines. Balsamic glaze is much more. Balsamic glaze is basically a fancy term coined when referring to reduced balsamic vinegar, or balsamic reduction, so do not overestimate the term’s complexity.  A tasty and full-flavored glaze is derived when you gradually boil balsamic vinegar until some of its moisture evaporates and a rich and concentrated syrup is then left behind. This flavorful balsamic syrup is a great way of boosting those simple dishes while simultaneously transforming them into sophisticated platters of delight similar to what you might find in a fancy restaurant. Aside from adding a unique tang to your dish, you will brag about the additional calories, fat, and sodium you saved by using glaze in your meal (in place of sugar,) or salad (in place of prepared dressing.)  Using balsamic glaze as a substitute for vinegar surely is a sweet way to add a superb bite to your fruits, pasta dishes, and salad dressings.  These items, for example, contain large amounts of moisture, while adding a reduced balsamic cuts down in the overall moisture level of the entire dish.   Depending on the dish, there is an infused balsamic glaze available for any occasion.  Its sweet, sour, and tangy essence is unquestionably loved by many food-lovers worldwide!

Thanks to the greatness of simple vinegar that an ingenious way of enjoying our meals is possible. A bottle of balsamic vinegar definitely goes a long way in your desire to improve upon your gourmet cuisines. Balsamic vinegar, also known as Aceto Balsamico Tradizionale, is drawn out from fine Trebbiano grapes and the pressings undergo a stringent process of reduction by storing them in wood barrels for ageing. As the vinegar ages, its water content is released, leaving a tasty rich syrup from natural grapes. This exceptional vinegar definitely comes from a colorful history. It has been widely known and used in many cuisines for centuries. In fact, it has stayed unknown for many years outside Italy. Historically, it was only utilized for personal purposes, set aside for exclusive use of the ducal family in 1228. For the record, there have been quite a lot of stories of origin that circulated around its name. Conversely, how it was actually brought about is still ambivalent. This special way of reducing these grape pressings into a fantastically multipurpose glaze was said to originate in the northern city of Italy.

The painstaking way of creating this tasty glaze is a very long, laborious process. This slow and natural way of reducing the vinegar is popular and highly-deemed. There is, however, another way to make one in your own kitchen. Using it as a luscious dip to your fruits and vegetables, or a syrupy drizzle for salads and other dishes is definitely not to be undervalued. This thinner glaze is medium-quality and can be made only by simply using a saucepan and a stove. Some may also add on some sugar to enhance its sweetness (thought i would discourage this,) yet its natural sweetness has proven well enough it's worth. However, you can also toss in some herbs and spices or even honey or agave nectar to create your own unique infused glaze. This simple recipe below shows you how to make your own Balsamic Glaze out of two cups of Balsamic vinegar.

How to Make Balsamic Glaze

Ingredients:

Balsamic Vinegar

Method:

Empty the vinegar into a small skillet or pot. Adjust the heat to moderate-high and let the vinegar come to a boil. After that, reduce the heat and let the mixture simmer for approximately 20-30 minutes and allow it to steadily reduce. You can then notice that the mixture has already lost a quarter of its original quantity. You can test if it’s ready by dipping a spoon onto the glaze and see if it coats its back. You can then put it in a container and store or chill it in the fridge.