{"id":3483,"date":"2023-11-02T03:03:54","date_gmt":"2023-11-02T03:03:54","guid":{"rendered":"https:\/\/www.sutyo.com\/why-viola-buitonis-italy-by-ingredient-is-a-celebration-of-iconic-italian-cheeses\/"},"modified":"2023-11-02T03:03:54","modified_gmt":"2023-11-02T03:03:54","slug":"why-viola-buitonis-italy-by-ingredient-is-a-celebration-of-iconic-italian-cheeses","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/why-viola-buitonis-italy-by-ingredient-is-a-celebration-of-iconic-italian-cheeses\/","title":{"rendered":"Why Viola Buitoni\u2019s Italy by Ingredient is a Celebration of Iconic Italian Cheeses"},"content":{"rendered":"
\n
<\/p>\n

\"\"

\n

Viola Buitoni at Civic Kitchen<\/p>\n<\/figcaption><\/figure>\n

\u201cI have been cooking my whole life,\u201d says Viola Buitoni. \u201cI come from a food family\u2014Italy by Ingredient is a story of a lifestyle.\u201d Born in Rome and raised in the Umbrian countryside, on a fifteenth-century former convent surrounded by an olive grove and grazing sheep that made pecorino, Buitoni was weaned on extra-virgin olive oil and Parmigiano Reggiano. She writes, \u201cI first spooned ricotta into my mouth straight out of the warm whey in which the local shepherd had just cooked it.\u201d<\/p>\n

And yes, Viola Buitoni is a Buitoni, like the pasta. She\u2019s the sixth generation of an Italian family who mechanized the production and distribution of pasta (Buitoni is now owned by Nestle).<\/p>\n

When Buitoni left her hometown for New York University, everything changed. She studied economics, but she longed for her family food. During and after college, she worked in New York City\u2019s Italian restaurants, both in the kitchen and in the front-of-the-house. \u201cI got my chops,\u201d she remembers. She realized it was food, not economics, that had won her heart. Buitoni opened her own catering business, where she served simple, elegant Italian food.<\/p>\n

She dated her now husband, who then lived in San Francisco, long distance for five years before deciding to close her shop and move across the country. After having her son, she knew she didn\u2019t want to return to the grueling hours of restaurant or catering work. So Buitoni started teaching cooking classes, which was a perfect fit.<\/p>\n

Teaching people how to cook was \u201cthe condensation of my experience and work,\u201d says Buitoni. \u201cI was teaching people how to be in the kitchen, find yourself in the kitchen, and make cooking a joyful everyday art.\u201d She knows most people don\u2019t want to\u2014or can\u2019t\u2014spend all day on a cooking project, so her recipes are mostly approachable, fast dishes that help people \u201ccome to the stove and around the table every day.\u201d<\/p>\n

\u00a0<\/p>\n

Italian Cheeses<\/h2>\n
<\/p>\n

\"\"

\n

Italy By Ingredient cover<\/p>\n<\/figcaption><\/figure>\n

Her new book, Italy by Ingredient: Artisanal Foods, Modern Recipes<\/em><\/a>, is the next best thing to taking a hands-on class with Buitoni. Her cooking philosophy is to engage her attention and senses during the process. \u201cWhen you deal with food, you deal with a living, breathing thing,\u201d Buitoni explains. If you look, taste, smell, and experience each ingredient and the alchemy they create, you are well on your way to becoming an excellent cook.<\/p>\n

\u201cIngredients are the basis of most cooking,\u201d Buitoni says. \u201cIf your recipe doesn\u2019t have many ingredients, they have to be really good.\u201d Her cookbook highlights five iconic Italian cheeses: Parmigiano Reggiano, Pecorino Romano, mozzarella, ricotta, and burrata. She presents a brief history and geography of these staple cheeses before showing her readers how to incorporate their robust flavors in their own kitchens.<\/p>\n

\u201cMillennia of craft and wisdom have shaped parmigiano and pecorino into flavors that amplify and ameliorate even the most humble dish,\u201d writes Buitoni. Parmigiano Reggiano is so beloved that it is one of most Italian babies\u2019 first foods.<\/p>\n

Burrata is the newest cheese Buitoni includes in her book; she calls it \u201cthe sexiest cheese that ever lived.\u201d Although it was a rare treat and not a staple when she was growing up, it has slowly but surely become ubiquitous and beloved. She uses it as a luxurious topping for orecchiette with roasted cherry tomatoes.<\/p>\n

\u201cEvery place I have visited in the United States had an Italian deli, and, invariably, it was a trove of well-priced staples,\u201d says Buitoni. \u201cWherever you are, find and befriend your Italian grocer.\u201d She especially loves the Arthur Avenue covered market in the Bronx, Brooklyn\u2019s Coluccio, and Market Hall in Berkeley, CA. Buon\u2019Italia in the Chelsea Market in Manhattan and Di Palo\u2019s in New York City\u2019s Little Italy are also favorites.<\/p>\n

At any of these spots, you can get a fresh ball of mozzarella to transform into this no-fuss, crowd-pleasing mozzarella and pepper tart. She uses premade puff pastry and sprinkles a bit of Parmigiano Reggiano on top for its salty, punchy bite. Like all her recipes, there are only a handful of ingredients. They all shine.<\/p>\n

\u00a0<\/p>\n

Sfogliata di mozzarella e peperoni<\/h2>\n
<\/p>\n

\"\"

\n

Sfogliata di mozzarella e peperoni photo by Molly Decoudreaux<\/p>\n<\/figcaption><\/figure>\n

Peppers and mozzarella flaky tart<\/p>\n

For 8-10 people<\/p>\n

1 pound \/ 450 g puff pastry<\/p>\n

2 red bell peppers<\/p>\n

1 orange or yellow bell pepper<\/p>\n

1 ball (8 ounces \/ 225 g) fresh mozzarella<\/p>\n

1 oregano sprig, or<\/p>\n

1 teaspoon dried oregano<\/p>\n

1 egg<\/p>\n

Salt<\/p>\n

2 tablespoons grated parmigiano reggiano<\/p>\n

Pinch of pepper<\/p>\n

\n

If the puff pastry is frozen, thaw according to the package directions.<\/p>\n

Heat the oven to 350 \u030aF \/ 190\u00b0C \/ gas mark 4. Line a sheet pan with parchment paper and place the bell peppers on it. Slide into the oven. Roast for about 25 minutes, until the skin has burnt spots and the peppers have collapsed and wrinkled. Grab them with tongs, drop them into a brown paper bag, roll the top of the bag closed, and let sit for 10 minutes. This technique makes the peppers easy to peel. Leave the oven on.<\/p>\n

Meanwhile, line a plate with a paper towel. Drain the mozzarella and chop it roughly, then place it on the paper towel to lose moisture. If using fresh oregano, strip the leaves off the sprig and finely chop them. Break the egg into a small bowl and lightly whisk it. Peel the peppers, cut them in half, and remove the core, filaments, and seeds. Pat them dry and slice into strips 1\u20444 inch \/ 6 mm wide along the ribbing.<\/p>\n

Line the sheet pan with fresh parchment paper. Lay the puff pastry sheet on the parchment and prick it in 8 to 10 spots with a fork. Sprinkle the pastry with a pinch of salt and scatter the mozzarella over it, leaving a 11\u20442-inch \/ 4-cm clear border around the edges. Dust the mozzarella with the parmigiano and oregano, then season it with 1 teaspoon salt and the pepper.<\/p>\n

Arrange the roasted pepper strips over the tart in whatever pattern you fancy, staying clear of the empty edges. On the day Molly and I shot the tart\u2019s portrait, my fancy was an attempt at a corn stalk. Loosely roll the uncovered pastry edge onto itself until it borders the peppers.<\/p>\n

Slide the tart into the oven and set a timer for 30 minutes. When the timer goes off, brush the edges of the tart with the beaten egg and slide it back into the oven. Set the timer for another 15 minutes. When the timer goes off, your tart is done. Let it rest and cool a little before eating.<\/p>\n

Recipe from Italy by Ingredient<\/em> published with permission of Rizzoli<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Viola Buitoni at Civic Kitchen \u201cI have been cooking my whole life,\u201d says Viola Buitoni. \u201cI come from a food family\u2014Italy by Ingredient is a story of a lifestyle.\u201d Born in Rome and raised in the Umbrian countryside, on a fifteenth-century former convent surrounded by an olive grove and grazing sheep that made pecorino, Buitoni … Okumaya devam et “Why Viola Buitoni\u2019s Italy by Ingredient is a Celebration of Iconic Italian Cheeses”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3483","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3483"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3483\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}