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These rolls take some time and require a bit of assembly—not that there’s anything especially challenging—so I always feel like if I’m going to bother with them, I might as well make a big batch and double the amounts here. In any case, you can prepare the rolls in advance and cook them just before serving. I cook the rolls in a mixture of stock and wine (you could use either instead of both), but many cooks use a light tomato sauce for simmering, like Fast, Fresh Tomato Sauce (page 606). The filling can be varied, too: substitute ground pork or pork sausage for the mushrooms or use a bit of mozzarella instead of or along with the Parmesan. Other cuts of meat you can use here: cutlets of chicken, turkey, pork, or even beef (see Negima, page 102).
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I had these mini versions of stuffed cabbage, meatballs in radicchio, in Rome, near the Spanish Steps at Enotec’Antica (Ancient Wine Bar), which is a real haunt of mine when in the city. This is a total guess at their recipe, but it’s really tasty—try it, soon! It’s closer to you tonight than Rome is, I bet!
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You might like to double up the ingredients here, because this is effectively two meals in one. You start by making a wonderful, rich mushroom risotto, which you could serve warm one night (perhaps finished with a drizzle of olive oil), and then you could make these rice balls for the following evening. They are perfect with a glass of prosecco (or champagne if you haven't really gotten the hang of this economizing business).
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Editor's note: The recipe and introductory text below are from Jamie Oliver's book Jamie's Italy.
I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a half-inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil, and season it with salt and pepper.
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This terrific dish brings into one bowl three essential Italian foods: polenta, cannellini, and the unique variety of kale called cavolo nero—one of my favorite vegetables. The customary green in Tuscan ribollita, cavolo nero has an earthy mouth-filling flavor, as if cabbage, broccoli, chickory, and spinach were all packed into one leaf. Fortunately, this delicious and healthful vegetable is now being grown and sold in this country under a variety of names, including lacinata, or dinosaur kale (for the texture of the leaves), and black kale (for their dark hue). In this recipe, cavolo nero is braised with bacon and cannellini and served atop hot polenta. But you can just braise it with bacon, following the same basic procedure, and serve it as a delicious side dish, or enjoy it in crusty bread as a great sandwich filling.
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Panini are pressed and griddled Italian sandwiches that can be filled with any number of simple fillings. They can be made with focaccia, soft rolls, or other breads. My favorite bread for this nutty, smoky combination is multigrain. Smoky Romesco Sauce flavors the bread and is also used for dipping.
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Tortellini are probably the best-known and most popular of the many forms of filled pasta for which Emilia-Romagna is famous. Although they are made all over the region, tortellini are the special pride of Bologna, where, according to food historians, they were first created centuries ago. When I visited the great artisanal pasta-makers Renata Venturi and her daughters, Daniela and Monica, whom I mentioned in the introduction to this chapter, they showed me their techniques of hand-rolling and shaping tortellini in their marvelous pasta shop, Le Sfogline. Though tortellini are sold (usually frozen) in most markets in the United States, the recipe here will give you a big batch of fresh homemade tortellini, far superior to anything you can buy at the store. And you will see how easy and enjoyable the shaping is, especially the final twist that gives each piece its distinctive shape. Although meat-filled tortellini might come to mind first, I love this ricotta version, dressed with a simple tomato sauce, such as my Marinara Sauce (page 384). A more complex sauce, such as Ragù alla Bolognese (page 382) or mushroom guazzetto, would also be delicious, as would a simple dressing of sage and butter. (If you want to try other pasta shapes than tortellini, you can make tortelli or tortellacci with this ricotta-fontina filling.)
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There was a time when calamari was not much consumed in America and it was considered a cheap fish. But Italians love calamari, and it became the fish of choice of the Italian immigrants. You can find calamari today as a delicacy in contemporary restaurants of every ethnicity. Spicy calamari with linguine is a trademark of Italian American restaurants all over America.
Articles
(152)
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
We gave you a sneak peek at three photos taken of recipes from Tartine Bread. You voted for your favorite, and now we're ready to reveal the winning recipe: Involtini.
Julia Bainbridge
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Cooking
Food director Carla Lalli Music shares tips and tricks for her favorite mushroom and prosciutto pasta in her weekly newsletter.
Carla Lalli Music
Culture
Add it to brioche dough and olive oil cakes and you’re halfway to Sicily.
Heather Eddy
Bon Appétit
Videos
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This creamy mushroom carbonara is a must try!
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Produced by Bon Appétit with Mutti® | There’s no denying that Italian summers are the stuff of dreams. We’ve crafted simple weeknight recipes that transport the flavors of Parma right to your table using Italy’s favorite tomato: Mutti®.
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This Barilla® Vero Gusto Tomato & Basil Focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.
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Produced by Bon Appétit with Campbell's® | This simple spaghetti pie/carbonara situation––starring pancetta, parmesan, and Campbell's® Cream of Chicken Soup––is exactly what we're craving for dinner (or breakfast) this winter.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes a grandma-style sheet pan pizza. If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type.
Check out the dough recipe here: https://weigt-finish.today/recipe/grandma-style-pizza-dough
Check out the soppressata pizza recipe here: https://weigt-finish.today/recipe/hot-and-sweet-soppressata-and-fennel-grandma-pie