Spaghetti alla Puttanesca

52 Weeks in Italy - Week 5

This week we are presenting a savory Italian pasta dish called Spaghetti alla Puttanesca.  This is a Neapolitan dish that has an interesting history.  This sauce was another one presented by Giuliano Hazan in his Craftsy course Classic Italian Pasta Sauces: Meat and Tomato.  This dish is not found in our main text for this series Essentials of Classic Italian Cooking by Marcella Hazan.  Instead, you need to either purchase Giuliano’s, The Classic Pasta Cookbook, or you can find the recipe online...

Our top three so far in our travels...

Apfelpfannkuchen

German Apple Pancake

The German Apple Pancake is a recipe that is often included in many American cookbooks.  There was an entire chain of American restaurants with its namesake. In the Galley kitchen, one of our specialties is the buttermilk pancake.  How does the authentic German recipe compare?  During the course of our sojourn, we will be assembling a top-ten list of our favorite dishes in all the countries we plan to study.  I will be amazed if this one isn’t there at the end.

Zuppa di Lenticchie Con Riso Arborio

Lentil Soup with Arborio Rice

In week one, we prepared Homemade Beef Broth and now we to used that broth to make our first Italian soup, Lentil with Arborio Rice.  This soup is like good news in a bowl.  This soup will give you a lift guaranteed.   This soup was so good it immediately made our top three dishes we have made on our tours through Germany and now Italy.  If you are looking to make a great soup, look no further.

Forelle mit Kräutern und Weisswein

Herbed Trout with White Wine

We took advantage of the success we had at Brook Trout Camp and used the trout we caught to prepare Herbed Trout with White Wine.  This is a terrific recipe for stream caught trout.  It is a recipe that is very easy to make and really produces a wonderful result.  We feel this dish is worthy of a fine restaurant. As this is probably the best fish dish I’ve ever eaten and will easily make our top three German dishes.

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Our itinerary for the next 3 years

Germany 2015 -2016

Our first stop on our culinary sojourn is to the land of Germany. Our tour guide is, “The German Cookbook,” by Mimi Sheraton. As she notes, “The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section – the dumplings, sausages, beer, pork and cabbage dishes – represents German cooking to the outside world. Delicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking.”

Italy 2016 -2017

After our stop in Germany, we head south to the land of my ancestors. Our primary tour guide is Marcella Hazan who wrote the cookbook, “Essentials of Classic Italian Cooking.” This guide will “capture the feel, the aromatic scent, the subtle nuances of fresh country flavors and, above all, the easy uncomplication of Italian food prepared in the Italian style.” We may reference other authentic authorities in Italian cuisine as well and maybe, perhaps even throw in a few family recipes as well.

France 2017 -2018

The last stop in our first leg of culinary sojourn is north to the country of France. Here it is pretty apparent who we will seek out to teach us French cuisine – Julia Child, and the book, “Mastering the Art of French Cooking.” This guide is “for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas.”