La Cucina Italiana
The volume of publications out there that document Italian food, in all of its variety, is staggering. People like their Italian dishes and they love to read about them!
But among the magazines that focus on Italian cuisine, as far as I’m concerned, one stands out above all the rest: The Magazine of La Cucina Italiana.
Published bimonthly, La Cucina Italiana focuses on good food, good wine and lots of wonderful coverage of Italian culture and travel. Editor in Chief Paolo Villoresi has managed to compile an authoritative look at all things Italian. The magazine has regular features like the Cooking School column which presents, with full color photos, a lesson in food preparation. Other enjoyable pieces, that appear regularly, include My Tuscany, by Paolo A.E. Marzoppino (an account of his upbringing in Italy and life in America) and a style section that features lovely items for the home. Add a lot of beautiful photography and some truly outstanding recipes and you have one of my favorite magazines.
I’m a bit late in terms of posting about the March/April 2006 issue, but better late than never! This issue of the magazine focuses on Spring and the Easter season. The A Tavola section, which presents options for appetizer, first course, main course and dessert, includes many wonderful ideas for an Easter lunch or a Spring brunch. They include Mixed Spring Tartlets and Crostini, Egg and Spinach Ravioli, Zucchini-Stuffed Calamari, Pancetta-Wrapped Venison and the most delicious looking Chocolate Easter Egg with Ricotta and Nut Brittle.
The lesson for the Cooking School section was all about meat, in particular the various cuts of pork and beef. A full two-page spread shows in detail how best to lard and truss a pork roast, cook a rib roast and make a fantastic osso buco.
Because it’s the Spring issue, the magazine takes a close look at rhubarb. Katie McDonald’s feature presents some unique ways to prepare rhubarb (just in case you’re getting a bit tired of stewed rhubarb!). Her dishes include Pan-Roasted Poussin with Rhubarb Compote, Seared Tuna with Rhubarb Relish and a delicious looking Rhubarb Semifreddo.
Without question, my favorite section of this issue is Melissa Milazzo’s article on chocolate called “Savoring Easter Sweetness.” Anyone in the mood for Chocolate and Strawberry Parfait? Or how about Almond Tartlettes? If you are, grab an issue quickly because this one will not be on newsstands much longer.
Despite the business of the Easter season, I had to try something from this lovely issue. I chose the Fava Bean and Ricotta Savory Torte in honor of fava bean season, which may not have hit us completely, but is certainly being enjoyed in Italy. The torte was delicious and easy to put together. A must-try!
Stay tuned for the next issue of this incredible magazine and all the Italian delicacies that lie ahead.
Fava Bean and Ricotta Savory Torte
From the March/April 2006 of La Cucina Italiana
9 ounces ricotta
3/4 cup heavy cream
2 ounces Grana Padano
salt and freshly ground pepper
flour for dusting
1 pound herbed or plain frozen pastry dough, thawed
1/2 cup fresh fava beans, blanched, peeled and minced
7 ounces prosciutto, thinly sliced
1 egg, beaten
Preheat the oven to 350 degrees C. In a large bowl, combine the ricotta, heavy cream and Grana, and season with salt and pepper. On a lightly-floured surface, lay out the thawed dough. Using the bottom of a spring form pan (about 8 or 9 inches in diameter) as a guide, cut out a circle3 of the pastry, and transfer to the bottom of the pan. Cut out a strip, about 6 inches wide, and press along the inside wall of the tin to form the side of the crust, letting the excess dough hang over the sides. Cover the bottom inside of the crust with 1/2 of the minced fava beans. Follow with a layer of 1/2 of the prosciutto slices, 1/2 of the ricotta mixture, and repeat with the remaining prosciutto, ricotta and fava beans. Carefully fold the extra dough over the top of the filling toward the center of the torte, leaving the top partially open. Brush the dough with the egg, transfer to the oven, and bake for 30 minutes, or until golden. Serves 8
Hello, I am completely confused. Am I to understand that La Cucina Italiana is no longer associated with Paolo what’s his name? Are the recipies going to remain the same? What will the differences be, if there are any? I’ll wait for your response, before I renew 2 subscriptions.
I also did not appreciate this change without being notified. I did some digging and found some answers myself.
Mary Ann Radke