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14 = THE UNIVERSITY DAILY KANSAN
FOOD
THURSDAY, FEBRUARY 20, 2003
Italian food brings more than pasta
What drives the epicurean tastes of food today is the sampling of Italian cuisine.
EATTHIS
The explosion of Italian ingredients that have come into homes and restaurants,has inspired many to create new and timetested Italian favorites.
Christina DiGiacomo cdigiacomo@kansan.com
As most Americans believe that mozarella 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 which 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 like wild boar, venison, sea bass, and marlin that dominate the different regions. Aromatic herbs accentuate the country, the most popular being flat-leaf parsley. Indented in the regions' foods are basil, oregano, rosemary, mint, sage, marjoram, and bay leaves.
Typically, foods that come from Northern Italy include hearty soups and stews, pesto and classic ragu sauces, radiechio; cured meats like prosciutto, fondue, rich sauces, polentas, lasagna, tortellini dishes
As most believe that mozzarella sticks and spaghetti are traditional Italian favorites, these dishes represent Italian-American food.
and risotto; and such popular cheeses as gorgonzola, parmigiano-reggiano and mascarpone.
In Central Italy, there are baked pasta dishes. Penny 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 Southern Italy, short cut pasta is plentiful; lamb, goat and chicken are specialties; hot peppers and tomato sauces dominate; and mozzarella cheese and the freshest of fresh greens are there. Most famously, pizza was born in the south. On
the Italian Islands, couscous, saffron, eggplant, fish, lamb and wheat pastas generate through Sicily and Sardine.
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, Leeds Restaurant, 101 West 22nd St., in Kansas City, highlights flavors of the Northern region of Friuli-Venezia Jowl. There, dishes like Frock, a crispy fried Montasio cheese filled with an assortment of vegetables and meats, are on the menu as well as the Nooks con Anita in Gust, which is rolled potato dumplings drooling with a rosemary tomato based sauce with hints of shredded duck meat. Such items emphasize Italy's popular Vent region.
Another up-and-coming Kansas City favorite is Frondizi's Restaurant located at 4558 Main St. near the Country Club Plaza. Frondizi's, which was honored with Wine Spectator's award of excellence in 2002, has tastes of northern and central regions that include popular items like Oslo Bunco, a veal shank braised in a rich stock of wine including hints of carrots, onions, celery, olives and a touch of lemon.
This and other items such as the steamed mussels or lobster risotto will surely encourage drooling when thinking
There are an abundance of rising Italian restaurants in the Kansas City area. For more information about Italian cooking, check out the Molto Mario show on the Food Network.
of the array of Italy's fats at Frondizis.
Christina DiGiacomo/Kansan
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.
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 Saxon.
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
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 1880mg (33mg) 63% (11%)
Sodium 988mg (566mg) 41% (24%)
Total Carbohydrate 3g (3g) 15% (15%)
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.