What's Cookin'?

By Pam Griffin
(850) 654-8444
Pam_Griffin@link.freedom.com

Italian food is one of the most well-known cuisines in the world, with pasta, the national dish of Italy, being the most common food. Each Italian consumes 65 pounds of pasta a year, while each American eats about 20 pounds a year.
Italian meals consist of several courses, and spaghetti is a first course instead of main course as in the United States.

Spaghetti alla Carbonara
1/4 pound pancetta or bacon
1/2 cup grated Parmigiano
4 eggs yolks and 2 egg whites
1/4 cup heavy cream (optional)
Olive oil, salt, and pepper
A pound of spaghetti
Set the water to boil. Meanwhile, dice the pancetta or bacon, sauté it in a tablespoon of oil till it’s well cooked, and drain the pieces on a paper towel. As soon as the water boils, salt it and add the pasta.
While the pasta’s cooking, lightly beat the yolks and one or two whites (just one white if you’re using the cream). As soon as the yolks and whites are combined, beat in the cheese, pinches of salt and pepper, and the cream, if you’re using it.
When the pasta’s done, drain it and transfer it immediately to a heated bowl. Add the pancetta and pour the egg mixture over the pasta, stirring briskly (the heat of the pasta will cook the eggs). Serve immediately. Serves 4-6.

Veal Scaloppine
(Veal Scallops with Tomatoes
and Basil)
6 veal scallops, about 5 oz. each
2 eggs, beaten
2 cups dry breadcrumbs
4 oz. butter
6 ripe tomatoes, peeled, seeded, chopped
3 Tbsp. fresh basil
2 Tbsp. olive oil
Dip each scallop into the beaten eggs, followed by the breadcrumbs to coat. Heat butter in a skillet. Fry each scallop until golden, then repeat on other side; this should take about 5 minutes. Drain on paper towels.
In a bowl, combine the tomatoes with the basil and olive oil. To serve, place tomatoes on warm or room temperature breaded scallops. Serves 6.

Zucchini Ripiene al Prosciutto
(Stuffed Zucchini)
6 medium zucchini
3 eggs
5 to 6 Tbsp. dry breadcrumbs
3 Tbsp. freshly grated Parmesan
1 Tbsp. butter, melted
6 oz. Prosciutto, cut into strips
Salt and pepper
2 Tbsp. olive oil
Steam the whole zucchini for approximately 8 minutes, or until tender. Let cool. Remove ends and cut zucchini in half. Using a melon baller, scoop out center of the 12 zucchini boats. Reserve zucchini for another purpose.
Preheat oven to 350.
In a small bowl, beat the eggs. Stir in the breadcrumbs, cheese, butter, and ham. Mix well. Transfer mixture to a small skillet and cook until no liquid remains. Season with salt and pepper.
Fill zucchini boats with mixture. Pour the olive oil, plus 2 tablespoons water into a large baking dish. Bake for 20 minutes. Serve as side dish, or first course.
What’s Cookin’? will run every Wednesday in 2008. A different country’s foods will be featured each week. Next week: Jamaica.