CELEBRATING ITALIAN HERITAGE MONTH ~ PART ONE

October is Italian Heritage Month.  It honors the many contributions people of Italian Heritage have contributed to America.  October is also National Pasta Month with October 25, 2013 designated as World Pasta Day.  Although a culinary cliché, pasta and pizza are probably the two most popular food groups people identify with Italian cuisine.  In that spirit, I want to share with you some wonderful recipes featuring products from De Cecco, Alessi and Vigo.  Part One features products and recipes using De Cecco.  Part Two will features products and recipes using Alessi and Vigo.  I’m also featuring my own recipe takes using various products from all three brands.  De Cecco, Alessi and Vigo bring authenticity to the table, no matter how simple or elaborate the culinary creation. 

~ DE CECCO CONTINUES ITS TRADITION ~

In addition to October 25, 2013 being World Pasta Day, it also marked the official opening of a special exhibit, “Opening the Vaults: Wonders of the 1893 World’s Fair” at Chicago’s Field Museum.  Artifacts that were part of this event and stored in the Museum’s vaults since that time, were placed on display; visitors to the exhibit will get a glimpse into Victoria-era life.  This massive event involved 46 countries, 65k exhibits and 200 buildings sprawled over an area equivalent to 600 acres.  Some 25 to 27 million visitors came to the event, which ran from May 1 to October 30, 1893, to see the latest in technology and innovation, history and culture.  http://en.wikipedia.org/wiki/World%27s_Columbian_Exposition

De Cecco Pasta featured prominently in what was also known as the 1893 Columbian Exposition and World’s Fair.  De Cecco Pasta was one of the many exhibitors at this “modern day marvel”. The event would also mark the first time De Cecco Pasta was introduced to the U.S. at this event.  Exhibitors were awarded Gold Medals for their products based on criteria that included the product’s superior quality, technological advancements and innovative manufacturing processes; for food-based exhibitors, aspects of the product’s taste, texture, color and consistency were also considered.  

De Cecco Pasta was awarded one of these prestigious Gold Medals.  This was quite an accomplishment for a company that had only been known in Europe for a mere six years, since its founding in 1887.  De Cecco’s founders were visionaries when it came to improving the manufacturing process for premium pasta product, but were also visionaries to take a leap of faith by coming to the U.S., the “new world”, to exhibit at the 1893 Columbian Exposition and World’s Fair. 

De Cecco Pasta continues to be Italy’s premium pasta brand.  Renowned chefs prefer the brand because of its superior qualities and consistent taste.  De Cecco Pasta is carefully crafted in the mountains of Central Italy and utilizes a proprietary manufacturing process to make its 160 pasta products.  Production starts with a milling process that only uses the heart of durum wheat to produce premium semolina, then mixes it with cool natural waters (sixty degrees Fahrenheit) from De Cecco’s own mountain spring; the semolina dough is then drawn through bronze die extruders to produce its unique shapes; the formed pasta is then placed in a carefully controlled environment and allowed to dry cure naturally and slowly at a low temperature, which can take anywhere from 18 to 35 hours. 

De Cecco knows that heat can be the enemy when it comes to pasta and can negatively impact the delicate properties of the finished product and its taste.  Heat affects the natural color and composition properties of the pasta and sacrifices its overall quality.  Because of these aspects, heat is never a part of the De Cecco process!  De Cecco Pasta cooks more evenly, with the outer portion never becoming mushy and the inner portion the perfect al dente consistency.  (I can’t the same for the many other brands of pasta I’ve tried, which were mushy on the inside and too al dente on the inside.)  Compared to other pasta brands, during the manufacturing process, a heat source is used in the mixing and drying steps; another, which heat source, is then used to speed the drying process of the formed pasta in about four hours.  The competition also uses Teflon dies that extrude the pasta shapes, resulting in a smoother outer portion of the form, which limits the ratio of sauce adherence to the pasta; this overall process by other brands also contributes to the dried product having a darker color, even before adding it to boiling water. 

This entire lengthy process guarantees that each pasta variety is consistent and to the high standards the company was established on.  De Cecco Pasta has been the recipient of numerous awards and accolades, and was recently inducted into the Italian Trade Commission’s Hall of Fame. Founded in 1886 by the De Cecco brothers in the Abruzzo region of central Italy, today De Cecco exports to more than 87 countries and is the world’s third largest manufacturer of pasta. Their product line includes 240 products, including premium pasta, sauces, its own brand of olive oil and other related fine foods.  http://www.dececcousa.com/

~ LUNCHEON PASTA FEATURES ~

The luncheon featured passed hors d’oeuvres.  The first course was a salad of mesclun greens, toasted quinoa, goat cheese and golden beet chips, dressed with apricot vinaigrette (tasty, but the quinoa wasn’t necessary and too crunchy).  The second course was a De Cecco Pasta Tasting featured in the following recipes (each portion was delicious).  Crusty Italian bread with De Cecco Extra Virgin Olive Oil for dipping was also served (a very balanced oil, without any harsh peppery overtones). The dessert featured an elegant Buttermilk Panna Cotta and Burgundy macerated strawberries, but missing from my portion were the garnishes of toasted hazelnuts and mint (elegant and silky with a delicious choice of pungent buttermilk as the base).  Prosecco, Pinot Grigio and a Cabernet were offered throughout the luncheon. 

OVERALL ~ The featured De Cecco Pastas were each cooked perfectly without the chew being too hard or the outer portion of the pasta mushy, two issues with many other pastas.  The sauces for each recipe were flavorful and adhered evenly to each pasta shape, making for a tasty and balanced blend of sauce with pasta.  The following recipes are easy to follow and require ingredients that are staple to most pantries. 

~ Brussels Sprout, Cauliflower and Shiitake Fusilli ~

MY TAKE ~ The Brussels sprouts and cauliflower were tender and sweet; the subtle taste of Shiitake mushrooms added an interesting, albeit flavorful texture.  The Spinach Fusilli and the delicate sauce were pungent with garlic; the sauce adhered nicely to the pasta.

Ingredients:

1 pound De Cecco Whole Wheat Fusilli, or Spinach Fusilli
8 ounces Brussels sprouts, trimmed
12 ounces cauliflower florets (about 4 cups)
1/4 cup De Cecco Extra Virgin Olive Oil 100% Italian Olives, divided
4 medium shallots, finely chopped
4 garlic cloves, minced

7 ounces fresh shiitake mushrooms, stems removed
1 cup finely chopped fresh Italian parsley

Salt and pepper to taste

1/3 cup grated Parmesan cheese

Directions:  Cook pasta and Brussels sprouts according to pasta package direction, adding cauliflower during last 5 minutes of cooking.  Drain, reserving 1/4 cup pasta water.  While pasta is cooking, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 15 to 30 seconds, stirring constantly, or until fragrant. Add mushrooms; cook 5 minutes, stirring occasionally, or until browned. Remove from the heat.  Return hot cooked pasta, Brussels sprouts and cauliflower to pot; add reserved pasta water and mushroom mixture. Set aside 2 tablespoons parsley. Stir in remaining 2 tablespoons oil and remaining parsley. Season to taste with salt and pepper. Sprinkle with Parmesan cheese and reserved parsley.

~ Bucatini with Herbed Meat Sauce ~

MY TAKE ~ In place of the Bucatini, thick spaghetti was served.  The meat sauce was flavorful and balanced, without any one ingredient being dominant.  The thick and hearty sauce adhered nicely to the pasta. 

Ingredients:

1 pound De Cecco Bucatini or Linguine
3 tablespoons De Cecco Extra Virgin Olive Oil 100% Italian Olives, divided

1 pound lean ground beef or ground lamb
4 garlic cloves, minced

3 bay leaves
1 tablespoon chopped fresh rosemary, divided

1/2 cup dry red wine
1 (28-ounce) can tomato puree

Salt and pepper to taste

1/2 cup grated Pecorino cheese or Parmesan cheese

Directions:  Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add beef, garlic, bay leaves and 2 teaspoons rosemary; cook 5 minutes or until browned, breaking up larger pieces while cooking. Add wine; cook 5 minutes or until wine evaporates. Stir in tomato puree. Reduce heat to medium-low; cover and simmer 1 hour or until thickened. Cook pasta according to package directions; drain.  Remove meat sauce from heat. Discard bay leaves. Stir in remaining 2 tablespoons oil and 1 teaspoon rosemary. Season to taste with salt and pepper. Serve meat sauce over cooked pasta. Sprinkle with cheese.

~ Shellfish Nage with Penne Rigate ~

MY TAKE ~ The delicate and rich sauce was flavorful and balanced; no individual component was dominant.  The delicate sauce adhered well to the pasta shape; the sauce had a subtle pink hue and a faint taste of seafood.  (No photo is available for this dish.)

Ingredients:

1 pound De Cecco Penne Rigate

1/2 cup butter

4 shallots, chopped

6 garlic cloves, minced

2 cups White Wine (Chardonnay)

2 cups lobster infused stock

1 cup cream

Salt & white pepper to taste

Suggested Serving Ingredients: poached fennel, diced tomatoes, chopped fresh herbs, dill marinated shrimp.  Directions:  Over medium low heat, sweat the shallots and garlic with the butter until translucent.  Turn heat up to medium and add the white wine and stock. Stir for three minutes.  Add the cream, salt, and pepper, and allow to reduce to half, stirring often to avoid scorching. Toss sauce with cooked pasta, poached fennel, tomatoes, chopped fresh herbs, and dill marinated shrimp.  (Recipe courtesy of Executive Chef Nick Sutton, “Food for Thought”)

~ MY RECIPE TAKES ~

Pasta ~  To cooked pasta, drizzle heated EVOO and sprinkle with red pepper flakes, fresh minced garlic (or garlic purée), black olive purée, dried oregano, chiffonade of fresh sweet basil and grated Romano cheese (or Parmigiano-Reggiano); toss until well blended.  (Products used ~ De Cecco, Alessi and Vigo)

Pasta Salad ~ Cooked and drained pasta; cut artichoke hearts, toasted pine nuts, chopped scallions, drained and rinsed garbanzo beans, garlic purée, black olive purée, EVOO, red or white Balsamic vinegar and basil pesto; diced roasted peppers; toss until well blended; chill.  (Products used ~ DeCecco, Alessi and Vigo)

Caprese Salad Deconstructed ~ Diced fresh mozzarella, sliced Roma tomatoes and sliced shallot; fresh garlic (or garlic purée) and black olive purée; diced roasted peppers; drizzle with EVOO, red or white Balsamic vinegar and basil pesto; toss until well blended; use a crusty bread to sop up the juices.  (Products used ~ De Cecco, Alessi and Vigo)

Marinara Sauce ~ Tomato puree, tomato paste, browned and drained meaty pork neck bones, dried oregano, dried basil (or basil pesto), black pepper, fresh garlic (or garlic purée) mushroom powder and a small amount of sugar to tame the uncooked tomato flavor; cook slowly over a low gas flame, stirring frequently and tasting periodically to balance herbs and seasonings; this should take at least four to six hours to properly cook; towards the end of cooking, add a cup of good dry red wine; serve over favorite pasta.  (Products used ~ De Cecco, Alessi and Vigo)

Roasted Bread ~ Use a good quality crusty Italian bread that’s been sliced diagonally; spread garlic purée and black olive purée on each slice; drizzle EVOO and sprinkle with grated cheese; bake until cheese melts.  (Products used ~ De Cecco, Alessi and Vigo)

DE CECCO PRODUCTS

Rigatoni

Spinach Fusilli

Whole Wheat Penne Rigate

Organic Spaghetti

Angel Hair Spaghetti

Pesto alla Genovese

Extra Virgin Olive Oil

ALESSI PRODUCTS

Pine Nuts

Calamata Olive Pâté

Roasted Garlic Spread

Garlic Purée

Chunky Marinara Sauce

Fra Diavalo Arrabiatta Sauce

Extra Virgin Olive Oil

Sea Salt & Black Pepper Mill Duo

Mini Cannoli Shells

VIGO PRODUCTS

Italian Style Bread Crumbs

Arborio Rice

Artichoke Hearts

Flame Roasted Peppers

~ END GAME ~

There is an abundance of imported and domestic Italian food products to chose from when considering your next Italian-inspired culinary creation.  Explore, experiment and enjoy.  Celebrate Italian Heritage, even if you’re not Italian.  Cucina felice…buon appetito!

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

Terry Herman continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle; she is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

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(Introductory photo from www.vaughnpl.info.  All other photo credits as represented by the specific brand.