Mirella Cooks
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About this ebook
INTRODUCTION
Welcome to Mirella Cooks; my family is from Altilia, Cosenza in the southern region of Calabria in Italy; a small village called Maione. I was born in Canada however my family kept many of the traditions from Italy and food has always been an important part of my family's daily life.
Some of the recipes you will find in this book are: Porpette di Pane, Homemade Bread and pasta, desserts like Turdilli, Persica Cookies and more than 100 other recipes that are authentic to the Italian Culture. You will also find a short lesson in Italian, some of the more common foods that you will find at most Italian meals as well as cooking abbreviations and measurement conversions. When trying the recipes in this book keep in mind that not only is Italian cooking regional but each village may have its own recipe or even pronunciation of the recipes in this book.
I became interested in preparing Italian food when as an adult I went in search of authentic Italian restaurants and realized that there were very few, most Italian restaurants are what I consider inspired by Italian; I have recently heard that even the restaurants in Italy are moving away from authenticity because they want to appeal to tourists. This lead me to research for recipes on the internet and I soon came to the realization that although there were authentic Italian recipes on the internet that were similar there was no one place that a person could go to get the kind of recipes I enjoy preparing and sharing with family and friends; and so was Mirella Cooks born.
Italian cooking isn't complicated as most recipes only contain few ingredients, the simpler the better when it comes to Italian cooking. Italians from the region where my family is from rely on good quality fresh ingredients rather than extravagant recipes; some would call it rustic cooking. If you travel through the various regions of Italy you will find that not one region has the same way of presenting or cooking food in fact most villages have their own versions of recipes, very much like the hundreds of dialects spoken in Italy.
Although there are some recipes in this book that may seem difficult they are very simple; the ingredients are readily available at your local grocery store or Italian import store. Don't be intimidated to try them; what's the worst that can happen; you may actually create something that you will enjoy; I encourage you to experiment and make them your own. If you find you are not happy with the outcome try them again. That is how I learned to create most of the recipes in this book. Keeping in mind that not all of the ingredients in this book originate in Italy they certainly were prominent in the home I grew up in. I hope you have fun and enjoy experimenting. I look forward to hearing about your experiences in exploring the recipes in this book; buon appetito.
Mirella
Mirella L. Sacco
Mirella Lucia Sacco was born and resides in Edmonton Alberta Canada in 1966. She was born with Spina Bifida. Mirella is a first generation Canadian; her parents Fortunato and Domenica Sacco were from the Italian Region of Calabria. Throughout her career she has held various positions that include the transportation industry, Government positions working with politicians to starting and running a non-profit agency to support individuals with disabilities. It has been Mirella’s dream, calling and she feels her obligation to share information and teach others.
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Mirella Cooks - Mirella L. Sacco
Welcome to Mirella Cooks; my family is from Altilia, Cosenza in the southern region of Calabria in Italy; a small village called Maione. I was born in Canada however my family kept many of the traditions from Italy and food has always been an important part of my family's daily life.
Some of the recipes you will find in this book are: Porpette di Pane, Homemade Bread and pasta, desserts like Turdilli, Persica Cookies and more than 100 other recipes that are authentic to the Italian Culture. You will also find a short lesson in Italian, some of the more common foods that you will find at most Italian meals as well as cooking abbreviations and measurement conversions. When trying the recipes in this book keep in mind that not only is Italian cooking regional but each village may have its own recipe or even pronunciation of the recipes in this book.
I became interested in preparing Italian food when as an adult I went in search of authentic Italian restaurants and realized that there were very few, most Italian restaurants are what I consider inspired by Italian; I have recently heard that even the restaurants in Italy are moving away from authenticity because they want to appeal to tourists. This lead me to research for recipes on the internet and I soon came to the realization that although there were authentic Italian recipes on the internet that were similar there was no one place that a person could go to get the kind of recipes I enjoy preparing and sharing with family and friends; and so was Mirella Cooks born.
Italian cooking isn't complicated as most recipes only contain few ingredients, the simpler the better when it comes to Italian cooking. Italians from the region where my family is from rely on good quality fresh ingredients rather than extravagant recipes; some would call it rustic cooking. If you travel through the various regions of Italy you will find that not one region has the same way of presenting or cooking food in fact most villages have their own versions of recipes, very much like the hundreds of dialects spoken in Italy.
Although there are some recipes in this book that may seem difficult they are very simple; the ingredients are readily available at your local grocery store or Italian import store. Don't be intimidated to try them; what's the worst that can happen; you may actually create something that you will enjoy; I encourage you to experiment and make them your own. If you find you are not happy with the outcome try them again. That is how I learned to create most of the recipes in this book. Keeping in mind that not all of the ingredients in this book originate in Italy they certainly were prominent in the home I grew up in. I hope you have fun and enjoy experimenting. I look forward to hearing about your experiences in exploring the recipes in this book; buon appetito.
Mirella
TABLE OF CONTENTS
INTRODUCTION
ABOUT ITALY
ITALIAN FLAG
ITALIAN NATIONAL ANTHEM
ITALIAN VERSION
ENGLISH VERSION
ITALIAN SUPERSTITIONS, MYTH
ITALIAN WEDDING
INFORMATION FOR TRAVELLING TO ITALY
INTERESTING FACTS ABOUT ITAL
MAY OR MAY NOT BE ITALIAN
DO’S AND DON’T’S OF ITALIAN COOKING
ITALIAN BEVERAGES
HOW TO USE STOVE TOP EXPRESSO
COMMON ITALIAN LIQUEURS
WINEMAKING
COMMON ITALIAN FRUITS AND VEGETABLES
COMMON BEANS IN THE ITALIAN CULTURE
COMMON ITALIAN MUSHROOMS
FISH
ITALIAN PASTA
ITALIAN CHEESE
COMMON ITALIAN MEATS
ITALIAN SPICES
ITALIAN SWEETTREATS
COMMON ITALIAN STORE-BOUGHT COOKIES
MISCELLANEUOUS INGREDIENTS
THINGS YOU MAY SAY OR HEAR AT AN ITALIAN MEAL
PLACES TO DINE OUT
KITCHEN TIPS AND TRICKS
BREAD AND MILK WITH VARIATIONS
ANTIPASTI
ANTIPASTO
ROASTED GARLIC
DRYING HOT PEPPERS/PEPEROCHINI
MAKING YOUR OWN RED WINE VINEGAR
BRUSCHETTA
FAVA BEAN SNACK
LUPINI BEAN SNACK
TOMATO SAUCE ON BREAD
PITULEDI OR ZUCHINI FRITTERS
PANINI OR PANINO
WALNUTS IN FIGS
RICE BALLS OR ARANCINI/POLPETTE DI RISO
PIZZA MARGHERITA
POLPETTE DI PANE/BREAD DUMPLINGS
POTATO POPETTE
ROASTED CHESTNUTS
ITALIAN BREAD
STUFFED BREAD
GRISPELLI WITH OR WITHOUT ANCHOVY
POTATO GNOCCHI
BAKED GNOCCHI
LASAGNA
STUFFED PASTA WITH RICOTTA OR MEAT FILLING
HOMEMADE RAVIOLI
PASTINA & EGG
PASTA & PEAS
PASTASCUITTA
PASTA E FAGIOLI
PASTA FRITTA
EGGLESS POTATO FRITTATA
EGG AND SAUSAGE FRITTATA
PASTA WITH RICOTTA
PASTA WITH SARDINES
PASTA WITH BUTTER
PASTINA
SAUSAGE AND POTATO
SAUSAGE PEPPERS
SCHIPICHU
SPEZZATINO
MINESTRA WITH VARIATIONS
PORK HOCKS AND CABBAGE
RICE SOUP
BEET SALAD
BROCCOLI SALAD
CUCUMBER SALAD
ESCAROLE SALAD
ROASTED BELL PEPPERS
PREPARED ROASTED RED PEPPERS
ITALIAN GREEN BEAN SALAD
TOMATO & CUCUMBER SALAD
TOMATO & POTATO SALAD
TOMATO OLIVE SALAD
SCALILI
PIZZELLE
AMARETTI COOKIES
ANGINETTI COOKIES
BOCCONOTTI
MOSTARDA
PERSICA- ITALIAN PEACH COOKIES
CANNOLI
PANETTONE
TORRONE
CUZZUPE OR ITALIAN EASTER BREAD
EASTER RICOTTA PIE OR TORTA DI PASQUA
CHIACCHIERE DI CARNEVALE-FRIED BOW/ROUND SHAPED PASTRY STRIPS
MOSTAZZIOLI
NO BAKE SOCIAL TEA BISCUIT LAYED CAKE
TARALLI
BISCOTTI
TURDILLI
FIG HONEY-MIELE DI FICHI
FRISELLE
FRUTTA IN VITA/FRUIT IN WIFE
SCIRUBETTA
MAKE YOUR OWN CAPPUCINO
EXPRESSO COFFEE
EGGPLANT PARMESAN
FISH CASSEROLE
FRIED SALT COD (BACALA)
FRIED SMELTS
RISOTTO
TOMATO SAUCE
POLENTA
BRACCIOLE
MEAT STEWED IN TOMATO SAUCE
MEAT CUTLETS
MEATBALLS
BATTER FRIED MUSHROOMS
POTATOES AND FAVA BEANS
STUFFED EGGPLANT, ZUCCHINI AND BELL PEPPERS
SAUTEED BELL PEPPERS
SAUTEED BROCCOLI RABE
SAUTEED CABBAGE
SAUTEED EGGPLANT
SAUTEED POTATOES
SAUTEED SWISS CHARD
SAUTEED ZUCCHINI
ROASTED BRUSSEL SPROUTS
ITALIAN STYLE STEWED TOMATOES- FOR CANNING
JARRED GREEN TOMATOES/POMODORI VERDI ASCUITTI SOTT’OLIO/POMODORI SOTTO SALE
FRIED TOMATOES WITH POTATOES
CURED GREEN OLIVES
PICKLED EGGPLANT
PICKLED ZUCCHINI
SUZO
PICKLED GREEN BEANS
PICKLED BEETS
PICKLED MUSHROOMS IN OIL
ROASTED PICKLED SWEET PEPPERS
HOMEMADE ITALIAN SAUSAGE
HOMEMADE RICOTTA CHEESE
HOMEMADE MOZZERLLA
ABOUT ITALY
In Italy you will find a lot of great places to go; a lot of beautiful things to see; a lot of fascinating history to learn and a lot of fabulous food to eat. In this section you will find information on Italian traditions, the culture, typical food in the Italian kitchen, tools; a brief lesson in the Italian language and so much more.
ITALIAN FLAG
Soccer is the Italian national sport
ITALIAN NATIONAL ANTHEM
Il Canto degli Italiani-The Chant of the Italians
To hear the national anthem, you can find many versions of the anthem online.
ITALIAN VERSION
Fratelli d'Italia, L'Italia s'è desta; dell'elmo di Scipio S'è cinta la testa. Dov'è la Vittoria? Le porga la chioma; Ché schiava di Roma Iddio la creò. Stringiamci a coorte! Siam pronti alla morte; Italia chiamò. Noi siamo da secoli Calpesti, derisi, Perché non siam popolo, Perché siam divisi. Raccolgaci un'unica Bandiera, una speme. Di fonderci insieme Già l'ora suonò. Stringiamci a coorte! Siam pronti alla morte; Italia chiamò. Uniamoci, amiamoci; L'unione e l'amore Rivelano ai popoli Le vie del Signore. Giuriamo far liberoIl suolo natio: Uniti, per Dio, Chi vincer ci può? Stringiamci a coorte! Siam pronti alla morte; Italia chiamò. Dall 'Alpe a Sicilia, Dovunque è Legnano; Ogn'uom di Ferruccio Ha il core e la mano; I bimbi d'Italia Si chiaman Balilla; Il suon d'ogni squilla I Vespri suonò. Stringiamci a coorte! Siam pronti alla morte; Italia chiamò. Son giunchi che piegano Le spade endute; Già l'Aquila d'Austria Le penne ha perdute. Il sangue d'Italia E il sangue Polacco Bevé col cosacco, Ma il cor le bruciò. Stringiamci a coorte! Siam pronti alle morte; Italia chiamò.
ENGLISH VERSION
Brothers of Italy, Italy has wakened; Scipio's helmet she has put on her head. Where is the victory? Offer her the hair; because slave of Rome God created her. Let us unite! We are ready to die; Italy called. We have been for centuries stamped on, and laughed at, because we are not one people, because we are divided. Let's unite under one flag, one dream;