Anchovy filets are not for the feint of heart. They are small fish fillets that are salt cured and canned in oil. They are full of small, soft bones that can be eaten. They are pungent. They are commonly used as a pizza topping and as part of the dressing on a Caesar salad. When my mother was pregnant with me, she craved anchovies. I think that is one of the reasons I do not care for them. I had plenty of them as an embryo.
Arborio rice is short grain rice that is grown in Italy. It is used for making risotto because of its high starch content. My favorite place to eat risotto is Baci Bistro restaurant in Kailua, Hawaii. It almost tastes like pasta and can be served with any pasta sauce of your choice.
Artichoke hearts are the edible buds from the artichoke plant. The artichoke comes from a large thistle plant. You can purchase artichoke hearts in glass jars in oil or canned without oil. They are great eaten alone or served on an antipasto platter. I chop them and use on top of pizza. I also use them in pasta salad.
Pine nuts are a high fat content nut from a pine tree. These are expensive nuts because of the high labor cost to separate the nut from the pine cones. We call them pignoli nuts. My mom makes the best pignoli cookies, which are nutty and chewy. I make pesto with pine nuts and add them to pasta dishes.
Parmesan cheese is a staple in my kitchen. I use it in salads, on garlic toast and on pasta. It is a hard, crumbly cheese that has a salty, nutty flavor. It is made from partly skimmed cow’s milk and aged in large wheels for 2-3 years. It can be grated, shaved in larger pieces, or served in chunks on an antipasto platter. I sprinkle it on my dogs food for flavor and because it has a high calcium content. I use ½ teaspoon and he loves the flavor. It is a great way to keep him interested in his dry dog food.
Goat cheesae and Ricotta cheese
Parmesan cheese and mozzarella cheese
Mozzarella is a smooth, mild, white soft cheese originally made from buffalo milk. It is mostly made from cow’s milk or a mixture of both buffalo and cow. It comes sealed in plastic or loose in water. The small individual mozzarella balls are called bocconcini. They are served with sliced tomato and fresh basil leaves as an appetizer. The firm type of mozzarella is served as the main pizza topping and in dishes like eggplant parmesan or lasagna.
Goat’s cheese can be smooth and creamy in texture or crumbly and soft. The texture depends on the age of the cheese. It comes plain or rolled in herb coatings or ash. It had a sharp taste.
Ricotta cheese is a moist, white, curd type cheese. It is made from the whey drained off in the making of mozzarella. It is slightly grainy, but smoother in texture that cottage cheese. It is a main ingredient in lasagna. I love the pastry, cannoli, which is a flaky, deep fried pastry in a tube shape, and filled with sweetened ricotta. The sweet ricotta cheese contains chocolate chips or dried lemon peel.
Balsamic vinegar is sweet and syrupy because it is aged in dark oak barrels. It comes in many flavors such as raspberry or other fruit flavors. Balsamic vinegar can be used for dipping bread on a plate with olive oil or in salads. It makes a wonderful marinade for grilling vegetables. You can marinade meat in balsamic to help tenderize the meat. I add 1 tablespoon to my pasta sauce to give the sauce a more robust flavor.
Olive oil is made by the process of pressing green olives. Extra virgin olive oil is made from the first pressing. Olive oil comes in colors ranging from yellow to green. It comes in many flavors like Meyer lemon, blood orange, or garlic with herbs. Olive oil is used to make salad dressing and drizzled on bread. I fry with olive oil and sometimes add canola oil because olive oil can burn at high temperatures. I use it instead of butter. It can be used to moisturize your skin and hair.
Olives are either green or black. They can be stuffed with pimentos, almonds, garlic, cured in salt or marinated in oil. They can be eaten alone or used in cooked dishes.
Capers are the buds of a bush native to parts of the Mediterranean and some parts of Asia. They are sun dried and pickled in vinegar or brine. They come in several sizes and are green in color. I use them in pasta dishes and with salmon.
Sun dried tomatoes are chewy, intensely seasoned and dark color. They can be purchased in pouches in dried form or in jars packed in oil. I use these tasty morsels in pasta dishes, on pizza, inside sandwiches, and in pasta salad. I eat them straight out of the jar accompanied by a piece of crusty Italian bread and a glass of Pinot Gringo.
Arugula is a bitter tasting salad leaf. It has a peppery taste. I add it to my salads. I do not know much more that you can do with arugula.
Prosciutto is a sliced meat made from the hind leg of pork. It is salted and air dried to remove the moisture. It is delicious served wrapped around slices of melon.
Roma tomatoes are also known as plum tomatoes. They are shaped like an egg with thick flesh. They are excellent for cooking. I love their sweet taste and use them in sandwiches and in salads. They make a tasty marinara sauce.
Most of the ingredients I have mentioned in this column are what I use in my antipasto platter. Join me at my home sometime for an Italian dinner you won’t forget. Thank you for reading my column and leave a comment. Ciao!
