Italy

Baked Asparagus (Asparagi Al Forno)

Serves 4

Asparagus is very dear to the Italians, especially in the north where they like to serve it with butter and Parmesan and a fried egg on the side. This more rustic Umbrian version with olive oil is equally delicious and probably has more flavor.

800 g / 1-1/2 lb. white or green asparagus
Salt and freshly ground black pepper
90 ml / 6 tbsp. extra virgin olive oil
50 g / 2 oz (1/2 cup) freshly grated Parmigiano Reggiano—the best Parmesan cheese

Preheat the oven to 180 degrees C / 350 degrees F / gas mark 4.

Clean the asparagus the trim off the woody ends of the stalks if necessary. Place the asparagus in a pan of lightly salted boiling water and cook for about 8 minutes over a moderate heat. The water should be simmering, not boiling.

Drain with a slotted spoon and lay the asparagus in a buttered terra-cotta dish. Season with a pinch of salt and black pepper. Drizzle the olive oil over the top and sprinkle with Parmesan. Bake in the preheated oven for about 6-7 minutes, until lightly golden.

From:
Italian Country Cooking
by Susanna Gelmetti
Illustrations by Robert Budwig
Ten Speed Press, 1996
$16.95, paper, 128 pages
ISBN: 0-89815-828-1
Reprinted with permission

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Italy

• Backgrounder
• When To Eat
• Where To Eat
• How To Order Italian Coffee
• How To Eat Italian-Style
• About Cheap Eats in Italy and Cheap Sleeps in Italy

Italian Recipes

• Asparagus Omelet (Asparagus Frittata)
• Cornmeal Bread (Polenta)
• Fresh Pasta
• Hazelnut Dipping Cookies (Hazelnut Biscotti)
• Italian Wine Sherbet (Vin Santo Sorbet)
• Lemon Ricotta
• Marinated Mozzarella
• Creamy Mushroom Rice (Risotto al Funghi)
• Pasta and Bean Soup (Pasta di Fagioli)
• Pasta in Rich Sauce (Pasta Carbonara)
• Pasta with Sausage (Pasta alla Campidanese)
• Pizza Crust (Focaccia)
• Potato Pasta (Potato Gnocchi)
• Ricotta Cheesecake (Torta di Ricotta)
• Shrimp in Garlic Butter (Shrimp alla Griglia)
• Spaghetti with Olives and Capers (Spaghetti alla puttanesca)
• Stuffed Zucchini (Zucchini Ripiene al Prosciutto)
• Mocha Ladyfinger Cake (Tiramisu)
• Veal Scallops with Tomatoes and Basil (Veal Scaloppine)
• White Bean Salad

Pasta, Risotto & You (with recipes)

from Kate's Global Kitchen:

• Italy: Angels on Strings
• Cooking with Kids...Italian Style

Italian Cookbooks

• Italian Country Cooking by Susanna Gelmetti
  • Baked Asparagus (Asparagi Al Forno)
  • Penne with Ricotta, Lemon and Basil
             (Penne con Ricotta, Limone e Basilico)

More Cookbooks

• 99% Fat-Free Italian Cooking by Barry Bluestein & Kevin Morrissey
• Betty Crocker's Italian Cooking by Antonio Cecconi
• Biba's Italy by Biba Caggiano
• Biba's Taste of Italy by Biba Caggiano
• Cooking the Roman Way by David Downie
• Cucina Ebraica by Joyce Goldstein
• David Ruggerio's Italian Kitchen
• Flavors of Italy: Emilia Romagna by Rosalba Gioffré
• Gusto Italiano by Ursula Ferrigno
• How to Cook Italian by Giuliano Hazan
• Insalate by Susan Simon
• Italian Family Cooking by Father Joseph Orsini
• Italian Farmhouse Cookbook by Susan Herrmann Loomis
• Italian Festival Food by Anne Bianchi
• Italy Anywhere by Lori De Mori, Jean-Louis De Mori and Antonio Tommasi
• Little Foods of the Mediterranean by Clifford A. Wright
• Mangia by Ricardo Diaz & Nancy Jessup
• Naples at Table by Arthur Schwartz
• Nick Stellino's Passione
• Saveur Cooks Authentic Italian by the Editors of Saveur Magazine
• Simple Italian Food by Mario Batali
• Sweet Sicily by Victoria Granof
• The Slow Mediterranean Kitchen by Paula Wolfert
• Umbria by Julia della Croce

 

Back to the main Italy page

Italy on Wikipedia

More country Destinations

 

 
 

This page modified January 2007

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