About Italian Food: Bleated/Belated: An Appology

Italian Food In the Spotlight | More Topics | Top Picks |   from Kyle Phillips This is a quick newsletter quick on the heels of the last one, in which I wished everyone who celebrates it a bleated Halloween. I meant to say belated, and unfortunately this is the sort of mistake a spell checker will not catch, because both words are correctly spelled. Again, my apologies! And now some recipes well suited to the cold blustery weather we're having in Central Italy   In the Spotlight Lasagne al Forno, or Alla Bolognese If you order lasagne in a restaurant in Tuscany you will be served something along these lines -- with meat sauce bechamel sauce, and grated cheese -- and for me it's comfort food of the highest order. Making them completely from scratch is time consuming because you have to make the meat sauce; however, if you have about two cups of frozen sugo alla bolognese on hand, it only takes about an hour.              More Topics Friccando' alla Piemontese A rich, frugal stew Pasta ai Quattro Formaggi Quick & Warming Panissa Vercellese Or, Rice & Beans Risotto with Sausages Risotto is always warming! Seupa Vapellenentse Cabbage soup at a new level Gnocchi di Patata alla Bava A cheesy delight Caffè alla Valdostana Guaranteed to warm Brasato al Barolo Brasato al Barolo is one of the classic, elegant Piemontese dishes, and really does require a good bottle of wine (ideally Barolo, and you'll want a second bottle to drink with the brasato) to come out right. Nothing seems to warm the house more.   Farinata di Cavolo Nero A farinata is a thick porridge, usually made with vegetables, broth, and finely ground corn meal. This recipe is Tuscan, from the mountains, and is classic winter fare; it was made as a one-course supper, with the leftovers being sliced, grilled, and eaten for breakfast, perhaps with a glass of wine.     Sponsored Links   Top Picks - Italian Thanksgiving Dinner Ideas  from your  Italian Food  Guide It's a little soon, I know, but if you're hosting a Thanksgiving Dinner now is the time to start planning the menu. Italy doesn't have a national Thanksgiving day, perhaps because in much of the country it never gets cold enough for the growing season to stop completely. But Italy does have many festive dishes! Here's a selection. 1) L'Uccello Ripieno, or: Stuffing the Bird There's a long Italian tradition of stuffing game and courtyard birds, and many of the stuffings used are also used to stuff rabbits, or even turkey breasts. However, the function of the stuffing is different: Rather than serve as a side dish that has absorbed some of the flavorful juices of the bird, Italian stuffings generally serve to extend the bird, as it were... 2) Roasting the Bird: Around About and Around the World A collection of stuffed bird recipes from all of the About food channel sites: you'll find recipes from Germany, the US, Japan, India, Poland, and (of course) Italy. And many other suggestions too. 3) Turkey Basics and Safety Tips Just what it sounds like, things to keep in mind as you plan your holiday meals. And again, apologies for saying bleated instead of belated.   Home Allergy Center Quick Cleaning Tricks These easy shortcuts and tips will help keep rid your home of grime, dust and other allergens. More > Italian Food Ads Italian Food Menu Christmas Menu Italian Meat Dishes Quick Food Recipes Restaurant Menus Advertisement     Visit Related About GuideSites: Home Cooking Europe for Visitors Italian Language Wine Gourmet Food   Search About      Sign up for more free newsletters on favorite topics. You are receiving this newsletter because you subscribed to the About Italian Food newsletter as ignoble.experiment@ARCONATI.US. If you wish to change or remove your email address, please visit: http://www.about.com/nl/usgs.htm?nl=italianfood&e=ignoble.experiment@ARCONATI.US About respects your privacy. Our Privacy Policy. Our Contact Information. 249 West 17th Street New York, NY, 10011 © 2008 About, Inc.