PASTA…. Embrace whole wheat

For decades nutritionists have been singing the praises of whole-wheat pasta but let’s face it, most people do not like it.

Home-made Wholewheat Sagnette with Onion Sauce and Peperoncino
All photos - Copyright - ©2010 - La Casa e Il Giardino - picasaweb

While whole-wheat pasta has a long way to go before overtaking the competition, it is making headways, thanks to a new generation of products that show a major leap in quality.

There are a lot to choose from. In the last few years, the whole-grain pasta offerings on supermarket shelves have expanded. Where there used to be one or two, there are now up to a dozen. There’s everything from mass-market brands like Bionaturae, Severino and Rusticella d'Abruzzo at Whole Foods around $3.50 a pound to artisanal pastas made from ancient wheat like farro and spelt rustically packaged, selling around $10 a pound at Eataly.

Whole-wheat dough

Why not make whole-wheat pasta at home?
It's delicious and cost effective.

BACCALA' (SALTED COD) and POTATOES

Baccala' or salted cod is probably the most consumed fish in Abruzzo. It's hard to meet someone from our region that does not appreciate this particular fish. And for good reasons, since cod is nutritionally good as it is low in calories, low fat and rich in omega 3.

Since cod is dried and salted, in order to make it edible, it needs to be rehydrated. When purchasing cod, it must have a pleasant smell, although very sharp, and it should appear white and soft.



The first thing to do is to rinse the salted cod under cold running water in order to remove all the visible salt and then cut into 5” pieces. Place the cut cod in a bowl and fill it with cold water to cover the pieces. Put the bowl in the refrigerator and change the water every six hours or so. This process should last at least 48 hours. You want to make sure that the cod is not salty.

Baccala' soaking

The traditional way of cooking baccala’ in Abruzzo, is to cook it with herbs and spices in a pan or oven, accompanied by seasonal vegetables. It is also excellent floured and fried or roasted and made into a salad.

In our household, we prefer BACCALA' e PATATE

All photos - Copyright - ©2011 - La Casa e Il Giardino - picasaweb

Ingredients - 4 persons

3 lbs. boneless baccala' or salted cod
4 potatoes cubed
1 large onion chopped
1/4 cup olive oil
1 can chopped tomatoes
3 celery stalks with leaves chopped

Procedure

In a large pot, add oil and chopped onion. Cook until golden. Add tomatoes, potatoes and celery. Simmer for 15 minutes covered. Add pieces of baccala' or cod and continue to cook until potatoes are tender. Serve with toasted bread or cornmeal pizza.

Another great "poor" dish from Abruzzo.

C'e' La Luna (song)
http://www.youtube.com/watch?v=Pflp9MdhXSM

Translation -

There is a moon in the middle of the sea
Weh, Ma I want to get married
I do not know who to give you
Ma, you worry about it.
O ma, fried fish baccala, O ma fried fish baccala

If you marry a fisherman,
He goes and comes
But he always has a fish in his hands
And if his fantasy, strikes him
He may make a fish out of you.
Chorus - O Mamma, piscia fritta baccala, O Mamma piscia fritta baccala

(woodmaker)

(plane)
Chorus (O Mamma...)

(shoemaker)
(hammer)
Chorus (O Mamma...)

(farmer)
(plow)
Chorus (O Mamma...)

(butcher)
(sausage)
Chorus (O Mamma...)