Loading ...Cent’Anni: Okay, so I’m Italian and I can’t get enough pizza and lasagna…so what!
Canadian Bacon and Pineapple Pizza (Photo by Maria Desiderata Montana)
There is a good reason I work out everyday….because I love to eat! And I will never sacrifice my favorite Italian foods.
My husband and I love to hide in a corner at Filippi’s in San Diego’s Little Italy to drink chianti, and eat pizza and lasagna for lunch.
I couldn’t believe it when, on our last luncheon outing, my husband ordered a Canadian bacon and pineapple pizza. “I thought you were Italian,” I laughed. “Do Italians eat pizza with Canadian bacon and pineapple, really?”
It was pretty good, but I’d rather have my pizza piled high with salami, prosciutto and Italian sausage. My husband politely agreed, but I guess he wanted to try something different. That’s what I get for letting him order. (By the way: if you love Canadian bacon and pineapple on your pizza, it’s okay by me…go for it!)
Lasagna (Photo by Maria Desiderata Montana)
Filippi’s Pizza Grotto is where we like to go for something that tastes close to homemade, and you can’t beat the portions. Plus, when I dropped the remainder of my uneaten lasagna on the floor, as I was carefully trying to place it into a carry out container, the waiter just smiled politely, and brought me a brand new serving to go. And he had no idea I was a food writer. How is that for service? But don’t go dropping your lasagna on purpose now!
Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.
Cent’Anni: Now that Fall has arrived, it’s time for apple crisp!
Illustration by Nic Petro
When I was growing up, I loved eating little green apples. Even better, I couldn’t wait to get home from school and have a piece of my mom’s warm apple crisp with a huge scoop of vanilla ice cream!
Enjoy my version of my mother’s recipe…
Caramel Apple Crisp
(Serves 6)
For the apple filling:
8 Granny Smith apples, peeled, cored and sliced small
2 teaspoons butter
1 tablespoon ground cinnamon
1.5 ounce container of reduced sugar caramel dip
Caramel Apple Crisp (Photo by Lucia Montana)
For the topping:
2 cups oatmeal
1/2 cup brown sugar
2 tablespoons butter
2 tablespoons honey
1 tablespoon ground cinnamon
Directions:
Preheat oven to 350 degrees F.
For the apple filling:
In a bowl mix apples, butter, cinnamon and caramel dip together. Place into a 9 inch x 9 inch baking dish.
For the topping:
Combine oatmeal, brown sugar, butter, honey, and cinnamon in a small bowl. Stir the mixture until it becomes crumbly. Sprinkle topping over the apples and lightly press down.
Bake for 40 to 45 minutes. Cool 10 minutes before serving. Serve with vanilla ice cream.
Recipe by Maria Desiderata Montana
Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.
Cent ‘Anni: Camembert fondue in its wood box: Get this special recipe by executive chef Philippe Beltran of Bleu Bohème in Kensington
Chef Philippe Beltran with his Camembert cheese (Courtesy photo)
I love all things cheese, especially this recipe which takes an imported Normandy Camembert; make sure it comes in a wood box.
Take the wrapper off. Place Camembert back in its box. Poke fairly large holes on top of the Camembert with a fork, and pour one tablespoon full of Calvados apple brandy. Place the cover back on top of the box, closing it. Place in oven at 350 degrees F. for 15 to 20 minutes, depending on the oven. Check from time to time until the Camembert is melted on the inside and very soft to the touch on top. When the Camembert is nice and melted inside, remove it and serve it at once with baguette croutons and slices of apple.
Camembert (from Normandy) marries really well with the Calvados (also from Normandy), and apples (which Calvados is made of).
Make sure to serve at once when ready. This is perfect for a group appetizer or a party!
Bleu Bohème is located at 4090 Adams Avenue in Kensington. For more information call (619) 255-4167 or visit www.bleuboheme.com.
Merci!
Recipe by executive chef Philippe Beltran of Bleu Bohème in Kensington, CA.
Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.
Cent ‘Anni: Do you Love Zucchini?
(Photo by Maria Desiderata Montana)
I do, and I have an easy low fat recipe for sautéed green and yellow zucchini that’s perfect over whole wheat pasta.
Sauteed Zucchini over Whole Wheat Pasta
Whole wheat pasta
Non-stick cooking spray
3 medium-size green zucchini and 6 small yellow zucchini, cubed
1 cup water
2 teaspoons crushed garlic
1 teaspoon chicken flavored bouillon
Freshly ground black pepper
Pecorino-Romano cheese, grated (for garnish)
(Photo by Maria Desiderata Montana)
Handful of fresh basil, finely chopped (for garnish)
For the pasta:
Cook whole wheat pasta according to package directions.
For the zucchini:
While the pasta is cooking, spray a large stainless steel skillet with non-stick cooking spray (like Pam). Get the pan nice and hot and throw in the zucchini. Cook for about 2 minutes, stirring constantly. Add water, crushed garlic, bouillon and black pepper, to taste.
Stirring occasionally, cover and simmer on low to medium heat for 5 to 7 minutes, or until zucchini is tender. Remove from heat.
To serve:
Place pasta on a large serving platter. Pour zucchini mixture (juice and all) over the pasta. Garnish with Pecorino-Romano and basil.
Maria’s tip: Sometimes I just forgo the pasta and enjoy eating my sautéed zucchini’s (juice and all) in a big soup bowl with lots of grated Pecorino-Romano and freshly chopped basil on top.
Mangia!
Recipe by Maria Desiderata Montana
Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.
Cent ‘Anni: Historical data suggests that the artichoke could have been domesticated in Southern Italy; Sicily in particular.
Photo by Maria Desiderata Montana
My father says that when he was growing up in Calabria, they simply picked the artichokes and ate them raw. I don’t know about that, but he showed me how easy it is to grow them in my garden.
I’m not big on stuffing artichokes with a lot of fattening ingredients. I simply like to boil the artichokes in water and seasoning. I snack on them all day, and they fill me up.
When I have a party, especially on my outdoor patio, I like to scatter the cooked artichokes around my table for decoration. My guests are surprised when they find out my beautiful centerpieces are indeed edible!
Lucia, I know you can’t get enough of these artichokes. This recipe is for you!
Artichokes a la Lucia
Ingredients
2 whole artichokes
8 cups of cold water
1/2 cup white wine
10 garlic cloves (I like a ton of garlic)
1 yellow onion, peeled and cut in half
Handful of fresh Italian parsley
6 bay leaves
4 tablespoons extra-virgin olive oil
8 teaspoons of dry chicken bouillon or 8 chicken bouillon cubes
Melted butter, for dipping (optional)
Grated Parmesan cheese, for dipping (optional)
