Food is at the very heart of Latin culture. The savory aroma of a favourite dish can transport you back to a time and place half a world away. TLN’s lifestyle shows take you on a culinary tour while serving up the best food and recipes from Italy and Latin America. Buon Appetito! ¡Buen apetito!
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Cucina Sicilia Recipes
David Rocco's Dolce Vita Recipes
Food Trip With Todd English Recipes
Lidia's Family Table Recipes
Lidia's Italy Recipes
Lidia’s Italy In America
Made in Spain with Jose Andres Recipes
Mexico: One Plate at a Time with Rick Bayless Recipes
Rocco Gets Real Recipes
Two Greedy Italians Recipes
I have not encountered stuffed shells in Italy very often; stuffed paccheri or rigatoni are much more common in Italy. I must say, though, that this dish has been very popular at my restaurants, and it is a common dish that is present in many Italian American restaurants and households. It's an easy dish to make and just about everybody loves it. And very convenient as well, because after you have prepped it, the oven does the job! This is also a great dish for feeding a large quantity of guests.
View RecipeWe made this dish at Ristorante Buonavia in the early 1970's with white bread. Now I find I like the flavor and texture of wheat bread, and I like it even more if the bread is lightly toasted before you put the sandwiches together. Vegetable stock is nice here, it cuts the acidity of the white wine without adding a definitive flavor. If you don't have vegetable stock, use water or, if you want to add a richer flavor, chicken stock.
View RecipeThe "caccia" in cacciatore means "hunt," so I guess this is chicken hunter's style. Somewhere along the line-probably on its trip from Italy to America-the pheasant or guinea hen in this dish was replaced by chicken. If you don't want to cut up a whole chicken, you can buy pieces-get all legs and thighs if that's what you like. They are very good in this dish. It can be made using only chicken breasts, if that's your preference, but to keep the chicken from drying out, you should cut the cooking time in half, reduce the wine to 1/4 cup and the tomatoes to 3 cups. Best of all, though, is to make this dish with an older hen. In this case, increase the cooking time by 20 minutes, adding more water or stock as needed to keep the hen covered as it cooks. When you cut up chicken, or anything for that matter, your knife should glide along. If you're struggling, stop for a second and take a look at what you're cutting; you should be cutting between the bones at the joints, not actually cutting through the bones. If you're off target, just wiggle the blade of the knife to get a feel for where the joint is, then make another cut. With practice, you'll get a sense for where the joints lie.
This moist, creamy, and flavorful dessert, zuppa inglese (“English soup”), has its roots in the English trifle and it was thought that it first appeared during World War II, when British soldiers were stationed in Italy with only meager custard rations. However, the recipe appears in Pellegrino Artusi’s book, published in 1891, before any Allied forces had been stationed in Italy. Other theories reach as far back as the Renaissance. Zuppa inglese is traditionally made with sponge cake, but I use savoiardi (ladyfinger) cookies, as are used in tiramisù, hence making the assembly much quicker. This dessert was a staple of every Italian American restaurant, and every Italian bakery made a version of it.
View Recipeserves: 6 - 8 as an appetizer
Italians stuff all kinds of vegetables, such as peppers, tomatoes, zucchini, and more. In America, white button mushrooms were plentiful and cheap, and delicious when stuffed, so the Italians added them to their stuffed vegetable list. Stuffed mushrooms of different varieties can now be found in Italian American homes and restaurants, from the simple button mushrooms to the large portobellos. All types make a delicious dish and satisfy today’s vegetarian diners as well. I like mushrooms best stuffed simply with bread crumbs and cheese, but I have seen them stuffed with everything from crabmeat to shrimp to foie gras. Let your fancy guide you.
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