14 = THE UNIVERSITY DAILY KANSAN
FOOD
THURSDAY,FEBRUARY 27,2003
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Italian food brings more than pasta
Editor's note: Because of excessive errors made at the copy desk, here is last week's Eat This column in its entirety.
EAT THIS
Christina DiGiacomo cdgiacomo@kansan.com
The explosion of Italian ingredients that has come into homes and restaurants,has led many to create new and time-tested Italian favorites.
Although most Americans believe that mozzarella sticks and spaghetti and meatballs are staples of traditional Italian favorites, these specific dishes represent what is known as Italian-American food, not the Italian repertoire.
With little knowledge of what tastes constitutes the regions of Italy, many are unsure of the representation of the culture's food.
So, what exactly comprises the Italian fare? Pasta, yes, but also many kinds of fruits and vegetables, like figs and capers, there are also several kinds of meat and fish such as wild boar, venison, sea bass, and marlin that dominate the different regions. Aromatic herbs that accentuate the country, the most popular being, flat-leaf parsley; basil, oregano, rosemary, mint, sage, marjoram and bay leaves are indented in regions' foods.
Typically, hearty soups and stews, pesto and classic ragu sauces, radicchio, cured meats such as proscuitto, fondue, rich sauces, polentas, lasagnas, tortellini dishes and risottos; such popular cheeses include gorgonzola, parmigiano-reggiano, and mascarpone come from Northern Italy.
There are baked pasta dishes, penne and bucatini pastas are abundant; fresh fish and spit roasted meats like mountain beef and steak are associated; olives and white truffles are also distinguished in Central
Italy.
In Southern Italy, short cut pasta is plentiful. Lamb, goat, and chicken are specialties, hot peppers and tomato sauces dominate. Mozzarella cheese and the freshest of fresh greens are here. Most famously, pizza and calzones were born in the south. On the Italian Islands, couscous, saffron, eggplant, fish, lamb, and wheat pastas generate through Sicily and Sardinia.
With such a vast selection of foods, many of the best and most well-known Italian restaurants emphasize the provisions of such specific regions from Italy.
For one, Lidia's Loft at 101 West 22nd St. in Kansas City highlights flavors of the Northern region of Friuli-Venezia Giulia. Here, dishes like Frico, a crispy fried Montasio cheese filled with an assortment of vegetables and meats are on the menu as well as the Gnocchi con Anitra in Guazetto, rolled potato dumplings drooling with a rosemary tomato based sauce with hints of shredded duck meat. Such items emphasize its popular Veneto region.
Another up-rising KC favorite is Frondizi's Restaurant, 4558 Main St. near the Plaza, recipient of Wine Spectator's "Best of" award of excellence in 2002.In its food
are tastes of Northern and Central regions that captivate popular items like, the Osso Bucco,a veal shank braised in a rich stock of wine including hints of carrots, onions, celery, olives and a touch of lemon.
Jeff Akin, friend and writer for Tongue in Beak, is a chef at Frondizi's. He said the bronzini, a white sea bass, was one of the best items on the menu.
"Flown in fresh from Boston, this Mediterranean sea bass is encrusted in sea salt, grilled and prepared whole, accompanying lightly fried zucchini fritters, a lemon chutney and a yogurt mint sauce — quite possibly the most delectable item on the menu," said Akin.
Consenting in this and others like the steamed mussels or lobster risotto will surely encourage drooling when thinking of the array of Italy's favorites at Frondizis.
With such succulent dishes in mind, begin the journey today, by understanding the tastes and procuring in the regional flavors of Italy. Dine at a fine restaurant or follow a regional classic recipe. Consenting to the flavors will be a grateful notion to any palate.
For more information on Italy check out the Molto Mario show on the food network or pick up Betty Crocker's Italian Cooking, Recipes by Antonio Cecconi.
Spaghetti alla Carbonara
Invented in Rome. Serve with bread and a glass of Pinot Noir
Ingredients:
1 lb. of spaghetti
3 large eggs (or 1 cup of eggbeaters) 1/4 cup of cream (or fat free half and half)
1/2 cup of Romano cheese (or 1/4 cup)
1/2 a yellow onion, chopped
4 ounces of pancetta, chopped into small cubes (4 ounces of lean bacon cut into pieces)
2 tablespoons of fresh basil Lots of pepper
Directions:
1. Cook spaghetti according to package directions.
2. Place pancetta or bacon and onions in a sauté pan. Cook over medium heat until onions are translucent and bacon is cooked.Add cream and cook.
3. Mix eggs, cheese and basil and set aside.
4. Drain spaghetti; quickly return pasta to pan and turn burner off. Add egg mixture to pasta and toss. Sprinkle with additional cheese (optional) and sprinkle with pepper.
Nutrition Facts & (Lighter Version) 4 servings
4 servings
Amount Per Serving
Calories 632 (568)
Calories from Fat 21% (15%)
% Daily Value
Total Fat 15g (9g) 23% (14%)
Saturated Fat 7g (3g) 34% (15%)
Cholesterol 188mg (33mg) 63% (11%)
Sodium 988mg (566mg) 41% (24%)
Total Carbohydrate 90g (90g) 30% (30%)
Protein 32g (26g) 64% (53%)
Vitamin A 10% Vitamin C 5%
Calcium 21% Iron 30%
DiGiacomo is an Apple Valley, Minn., senior in communication studies. She studied at Dante Alighieri cooking school in Florence, Italy.
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**Warning: When performing any strenuous activities it is important that you consult a doctor especially if you have a heart condition or if you are pregnant. If you feel tired, dizzy, faint, or otherwise, contact your physician immediately.
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