Expanding our kitchen repertoire

Home cooks, like us, are always in search of something new to serve on the family dinner table. We are always trying to expand our kitchen repertoire, and in our culinary library, there are probably some treasures that we have not paid attention to.

On a recent look at our various recipe books, we pulled out a small Italian cookery book, “Today’s Italian Touch,” which contains some very simple recipes. We hazard a guess that most Pinoys equate Italian cuisine with pizza and spaghetti. But there is more in this little book, from salads to a variety of dishes (meat, chicken, seafood) that are easy to follow. This is produced by the makers of Progresso Canned Foods, which started when an Italian immigrant, the Progesso family of New Orleans at the turn of the last century, started importing olive oil, tomato products and various essentials for the Italian-American community, resulting in food elements that are robust in flavor. The result is what the author called “streamlined” cooking. Today they count more than 40 varieties of soup, a side range of spaghetti and tomato sauces, bread crumbs, olive oils, wine vinegars, spices and antipasto, including marinated mushrooms and asparagus.

We did a product research and found Progresso at the Makati Supermarket in Alabang. Old World Italian cuisine can now be duplicated in our homes.      

Our children have become fans of spaghetti and pizza. In fact, even the mature groups delight in these. Allow us then to share here some Italian recipes that are as savory.

We have often noted, in some restaurants, the dish called saltimbocca, which literally means “leap into the mouth.”  This is so simple, originally using veal but chicken breast can be substituted. Each chicken breast is filled with ham and cheese, dipped in egg and coated with bread crumbs. The rolled pieces are then baked. In a skillet cook onion and garlic, then add broth and wine. Pour over chicken before serving. 

Note Italian cuisine uses a lot of oil and wine. Even their osso bucco is wine-infused. That element gives it that savory Italian taste.                   

Italian marinated steak is also something unique. A marinade of broth, wine, Worcestershire sauce, Italian seasoning and dry mustard is made. Put the steak (boneless sirloin) in this mix and refrigerate for two hours, turning occasionally. Grill to desired doneness. Using Progresso tomato soup, combine with marinade, boil, then pour over steak. Serve at once.    

Try and pick up this cookbook. Hopefully, it is still available. Then have a uniquely delicious Italian meal.                

Enjoy your Snnday!    

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