Kyle Phillips - About.com Italian Food Guide - About Italian Food: The Boar Are Still There...

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	from Kyle Phillips Almost every night, snuffing and snorting beyond the fence, and our dog goes nuts. A number of people have written to suggest wild boar is excellent and why don't I...? I know how good it is, but I don't because a) I don't have a gun -- am thinking about it, however -- and b) hunting is tightly regulated, and to hunt boar one must join a hunter's group, and go out in season (fall). I'm thinking about that too. But in the meantime, they're out there, about the size of a Saint Bernard.

In the Spotlight

Enrico Banducci's Minestrone
Enrico Banducci was both the late, great leader of the San Francisco club scene, and a fine cook, and Ernie was kind enough to share his minestrone recipe with us. There are lots of ingredients, but variety is what makes minestrone great.

		More Topics
		Penne Rigate with Peppers and Eggplant Zesty! Pesto alla Siciliana More Zest Pappardelle alla Boscaiola Heavenly Mushrooms! (And Pasta) Torta Primavera, di Riso Verde A rich, tasty recipe Ravioli They can be dressed, or... Nude (!) Torta Salata di Farro A Savory Cheesecake, Actually Corkscrews with Vegetables and Mozzarella Very easy to make!

Riso e Zucchine
This is not a risotto in the strict sense of the term -- it should come out not so liquid as a soup, but with some liquid to it, and be eaten with a spoon. Artusi notes that the "rice shouldn't be too soupy, nor should the zucchini be cooked till they fall apart."

Broccoletti alla Siciliana
This very traditional Sicilian dish can be either a side dish or a pasta sauce. In the past, when the poor could grow their broccoli, but had to buy the pasta, the greens predominated over the pasta when the recipe was used as a sauce. It's also a nice accompaniment to a roast or stew.

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Top Picks - Some Wine Suggestions from your Italian Food Guide

Here are some of the wines that impressed me the most at this year's Vinitaly, in (roughly) the order I tasted them. They should be starting to reach stores, but if they haven't last year's vintage will be nice too.

1) Fying Zucchini or Squash Blossoms
Peas and asparagus are fine, but what I really await come spring is zucchini blossoms: they're extraordinarily delicate, and astonishingly tasty fried. I always eat too many, but never regret it.

2) Scottadito alla Diavola - or - Lamb Chops Alla Diavola
Agnello Scottadito, which translates as finger-burning lamb, gats its name from the fact that the chops are so tasty people can't wait for them to cool, and thus burn their fingers. It can happen. Chef Alessio Pesucci, of the Locanda il Gallo in Chiocchio, a town about 15 miles outside Florence, serves his alla Diavola, with a hot sauce that adds a very nice touch.

3) Oh, Fiorentina!
Tuscany's signature dish is the Bistecca alla Fiorentina, a thick, succulent porterhouse cut. Depending upon how thick it is, there are a number of ways to present (and cook) it, and here are a few.

Home Makeovers: Simplified

Home Projects Made Easy
Get everything you need to know about sprucing up your home for spring, from room redesigns to quick DIY projects.


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Kyle Phillips - About.com Italian Food Guide

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About Italian Food: The Boar Are Still There...