The M's of Italian Cooking

The M's of Italian Cooking bring some dynamic terms. Another complimentary component are the recipes being provided to tempt the palate.

'M'

macaroni (maccheroni - mah-kah-roe-nee) ~ the current English term for the word 'macaroni' comes from the southern dialect maccaroni rather than from the literary Italian dialect maccheroni.

maccaroncini (mah-kah-run-chee-nee) ~ 'little macaroni.'

macchinetta (mah-kee-net-tah) ~ 'little machine.' The Italian coffee making machine.

manicotti (mah-nee-kut-tee) ~ 'muffs.' Large hollow tubes of delicate macaroni dough, stuffed with ricotta and other ingredients, baked in a baking dish with sauce.

marinara (mah-ree-nah-rah) ~ 'sailor,' 'sailor style.'

maritato (mah-ree-tah-toe) married.' Applied to a dish it means combined, united.

Marsala (mar.sah.lah) ~ A heavy, semi-sweet dessert wine, produced in Sicily and named after the city of Marsala, in the western part of the Island.

minestrone (mee-nest-roe-nay) ~ 'big soup,' from minestra, soup.' A thick vegetable soup.

mozzarella (mo-tsah-rel-lah) ~ seemingly from mozzare, 'to chop off.' A fresh cheese.

MANICOTTI (Little Muffs)

What You Will Need:

2 cups flour

1 tablespoon butter

3 eggs

1/2 teaspoon salt

1 cup lukewarm water

1 pound ricotta

2 cups or so of tomato sauce (recipe to follow)

1 tablespoon fresh chopped basil

1/2 cup grated cheese

I like extra sauce to eat with Italian bread!

What To Do:

Combine the flour, butter, eggs and salt. Gradually add the water and mix to form a medium soft dough. Knead until smooth and roll on a floured board or pastry sheet until thin. Cut in to 4x6 inch rectangles. Place 1 and 1/2 tablespoons of ricotta in center of each rectangle. Roll the dough and close while moistening and pressing edges carefully so the ricotta does not fall out.

Gently boil the manicotti for ten minutes in an extra large pan in about 8 quarts of water. Remove carefully with flat strainer and place in a large casserole. Cover with tomato sauce, sprinkle with fresh basil and place in hot oven at 400 degrees for ten minutes. Serve with grated cheese.

SIMPLE SAUCE

What You Will Need:

3 tablespoons olive oil

1/2 stalk finely chopped celery

1 small chopped onion

1 teaspoon minced parsley

1 clove garlic

1 large can Italian tomatoes

1 medium can tomato puree

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon minced basil leaf

1/2 teaspoon oregano

1 bay leaf

What To Do:

Place the oil, celery, onion, parsley and garlic in saucepan and brown lightly. Add tomatoes and tomato puree, salt and pepper. Simmer gently for about 45 minutes. Add the basil, oregano and bay leaf. Cook 10 minutes more. This recipe will make enough sauce for 1 pound of spaghetti or macaroni.

TUSCAN MINESTRONE

What You Will Need:

1/2 pounds dry white beans

2 tablespoons olive oil

1 clove garlic, finely chopped

1 small onion, finely chopped

1 stalk celery, chopped

1 teaspoon rosemary

1 tablespoon diluted tomato paste

1 very small shredded cabbage

1 diced zucchini

1 teaspoon chopped parsley

1 teaspoon salt

1/2 teaspoon pepper

12 slices toasted French or Italian bread

2 tablespoons grated cheese

What To Do:

Soak the dry beans overnight. Boil in 3 quarts of water for one hour or until tender. While the beans are cooking, place the oil, garlic, onion, celery and rosemary in the soup pan and lightly brown. Add the tomato paste diluted in 2 tablespoons warm water and cook for five minutes. To this add the cabbage, zucchini, parsley, clove, salt, pepper and beans in their liquid. Cook slowly for twenty minutes. Place two slices of toasted bread in each soup dish, add soup and sprinkle with grated cheese. This is so hearty!

Have a great day!