Traditional Italian Recipes

Most traditional Italian recipes will differ from one region or part of Italy to the next. There are twenty (20) separate regions in all and there are provinces within each region which means many different styles and flavors of cooking. This regional variation is what Italy is known for; it is the local ingredients which give each unique flavor - the spice of life.

Pesto is a great example of how a basic recipe is modified by each region. The basic most famous green pesto comes from the Liguria (northern) area where the fresh basil is crushed into a paste and mixed with olive oil, Parmigiano (cheese) and pine nuts. More currently introduced, the red pesto has sun-dried tomatoes added to the traditional mix in the Cinque Terre area, while the spicy Sicilian variation can contain chilies, cappers, raisins, anchovies, fennel and mint. Is your mouth watering yet!

The Northern regions' recipes also tend to use less olive oil, pasta and tomato sauce in favor of more rice, polenta and cheeses for cream sauces. The local recipes seem to express a pride of the unspoiled countryside with the inclusion of local game or wild fowl like rabbit or quail. The overall rule is if it grows well in the area, it will usually end up or be on the plate.

Italian cooking has two sides with one being tradition and the other innovation. Most regional variations take a traditional Italian food and add local flavor or develop a new use to create a taste unique to that region. Unlike typical Italian restaurant food found in North America traditional Italian dishes offer much more variety. While you can find the well known offerings of pizza and spaghetti you will find that taking time to sample local recipes cooked by local chefs worthwhile as it enhances the enjoyment and memories of your experience.

This tasty recipe uses medium sized zucchini’s and is a great way to get your family to eat vegetables. Dad’s garden generates excellent produce and some of his vegetables are a little big for this recipe. If you have ever been in a garden cultivated by an Italian you will know exactly where I am coming from. You want your zucchini to be tender so no bigger than medium sized ones should be used. These are also known as stuffed zucchini boats.

Ingredients

4 medium-size zucchini
8 ounces Italian sausage
1 yellow onion (chopped)
3 tbsp minced parsley
2 tbsp minced basil
1/4 tsp thyme
1/4 cup dry bread crumbs (fine)
1/4 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1 egg

Directions

1. Cut zucchini in half lengthwise. Place in large saucepan covered by boiling water. Simmer for 6 to 8 minutes until zucchini are almost tender. Might help to weigh them down with small plate to ensure they cook evenly. Drain and rinse with cold water.
2. Scoop out the pulp from the zucchini leaving about 1/4 inch border all around. Chop the pulp and transfer contents to a sieve and press it with large spatula or spoon to remove excess liquid. Set aside. Invert hollowed zucchini on paper towel to drain.
3. Remove sausage from casings and break up the meat. Saute for 5 minutes over medium heat. Add the chopped onion, parsley, basil and thyme; cook for 5 minutes more or until onion is soft. Remove from heat, add salt, pepper, bread crumbs and 2 tbsp of Parmesan cheese.
4. Allow stuffing to cool to room temperature
5. Preheat oven to 350 deg F. Mix the egg with the stuffing mixture and fill zucchini halves with stuffing. Place them in a baking dish, sprinkle remaining Parmesan cheese on top.
6. Bake uncovered for 35 to 45 minutes or until zucchini are heated through and filling has a golden brown crust.

To us, when you refer to traditional Italian recipes the picture or image of making age old family recipes in the kitchen with your grandmother or mother spring to life. This type of cooking not only is delicious but is also the ultimate comfort food. So visit here for more recipes from My Nonna.