Christians around the world, during Lent, are supposed moderate their diets and have simple meals meant to invoke contemplation and a period of waiting for Easter. Italian tradition has come up a way to cheat a little – a roast that looks on the outside to be a simple, humble meal, but on the inside reveals an over-the-top, opulent meal with symbols of birth and money. Hence the name falsomagro, “falsely lean” (it’s not lean at all) or “falsely Lenten” (it dodges the Lenten practice of restraint).

Continue reading It’s What’s for Lent: Falsomagro at Our Italian Table.

OK, for most Americans, this is going to sound like a weird dish – a mousse made from Mortadella – Italy’s inspiration for American baloney. But trust me!!

Although thought of as French, mousses, pâtés and terrines of meat, poultry and seafood have been prepared for centuries all over Italy. Italian food authorities insist that this preparation was created in Italy and exported to France,  a point debated with zeal by French chefs.

Continue reading Spuma di Mortadella (Mortadella Mousse) at Our Italian Table.

When most people hear the word “torta” they think of a summer fruit pie in a rustic crust or the famous Easter pie with loads of eggs and ricotta signally the arrival arrival of Spring. This summer torta is perfect picnic dish to pair with some grilled chicken. You can make this in the morning before your picnic or dinner and serve it a room temperature.

Makes enough for 12 people. This torta is great as a left over especially for breakfast.

Continue reading Summer Torta at Our Italian Table.

Easter is the celebration of the rising of Christ from the dead. When celebrating Easter with meals, signs of Spring are used to remind us of the significance and timing of this special day. The Italians make a special Easter tart that uses fresh ricotta, lots of eggs. young Mortadella and fresh Marjoram (or Oregano). It is the true embodiment of Easter and Spring.

This tart can be made (2) two days in advance and stored in the refrigerator.

Continue reading Easter Tart: Torta di Pasqua at Our Italian Table.

Involtini.  Rolls of….beef, veal, pesce spada (swordfish) ….you name it. Italians love Involtini and the Sicilians have their share of versions of these tasty recipes.  Having spent a good deal of time in Sicily, I have had this wonderful dish made numerous ways in both winter and summer. This version is one of my favorites for a cold winter evening. They always take me back to my winter trips to Taormina when the nights are frosty.

Continue reading Involtini di Manzo: Sicilian Beef Rolls at Our Italian Table.