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The 'I's of Italian Cooking

Updated on June 12, 2011

DID YOU KNOW.......The Italian alphabet has 21 letters. Not included are the letters 'j', 'k', 'w', 'x', 'y'. The silent letter ''H' is rarely used. So we are on to 'I'. The letter 'I' brings some recipes too. For a few pennies and some stirring time, you can create LEMON ICE. You'll appreciate this one ~~~ especially on one of our lazy, hazy days of summer. So here comes the letter


in bianco (een.byahn.ko) ~ 'in white.' This especially refers to a fish which is boiled and served plain, with oil, lemon juice and parsley.

in bianco pesce (pay.shay) ~ boiled fish ~ served plain, with oil, lemon juice and parsley.

incanestrato (een.kah.nest.rah.toe) ~ 'basketed,' 'placed in a basket.' A grating cheese that comes in a basket and takes the shape of the container.

in carrozza (een ~ 'in a carriage.' An idea is a soft cheese baked or fried between two slices of bread. You'll see a recipe for this below!



What You Will Need:

2 tablespoons flour

1 tablespoon milk or water

4 lightly beaten eggs

1/4 teaspoon salt

2 tablespoons butter

1/2 pound ricotta

2 tablespoons warm water

1 teaspoon grated cheese

What To Do:

Blend the flour with water and mix with the beaten eggs and salt. Melt a small amount of butter in a small frying pan. Add 2 tablespoons egg mix and cook a few minutes on each side. Continue this until all the egg mix is gone. Mix the ricotta with water, grated cheese and salt. Place a little cheese mix on each omelette, then roll the omelette around the cheese mix. Remove and have yourself a tasty little omelette.


8 thin slices white bread

3/4 pound medium thin mozzarella

1/2 cup flour

2 lightly beaten eggs with a dash of salt

1 cup olive oil (it's the only oil I use)


What To Do:

Cut the crust from the bread and cut the slices in half. On one-half of each slice place one slice mozzarella, then place the other half of bread on top. Hold it together with a toothpick or you can omit the toothpick by using tongs to turn and fry. Take the bread with cheese and turn it in the flour mix and then the egg mix. Fry lightly on both sides. Serve this hot. A tomato side salad could accompany this. If you would like this recipe, please ask and I can pass it on to you.


What You Will Need:

4 medium slices halibut or swordfish

1/2 cup olive oil

1 sprig parsley

1/4 teaspoon thyme

2 bay leaves

1 scallion, diced

4 peppercorns

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 lemon cut in wedges

What To Do:

Place the fish slices in the marinade of oil, parsley, thyme, bay leaves, scallion and peppercorn. Let stand for 2 hours. Turn the fish once in a while. Remove the fish from the marinade, strain the oil and place the oil in a skillet. An iron skillet works the best. Turn the fish in flour, place in the skillet with oil, sprinkle with salt and pepper and brown lightly on both sides. When brown, transfer skillet to the oven set at 375 degrees for 30 minutes. Baste frequently with oil from the bottom of the skillet so the fish does not dry out. If you don't have an iron skillet, just transfer the fish to a baking pan and brush the fish with the oil from the skillet. Serve with lemon wedge.


What You Will Need:

2 cups water

3/4 cup sugar

1/2 cup lemon juice

1 teaspoon grated lemon rind

What To Do:

Melt the sugar and water in a saucepan. Once the sugar is melted, add the lemon juice and lemon rind. Let stand for 5 minutes. Place in a freezing container or freezing tray. The key to the right consistency isfrequent stirringwith your wooden spoon. You will be amazed at how delicious this is. Any questions on variations of flavor, or anything I can guide you with, please let me know.



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