Morzello Recipe (Morzeddhu alla Catanzarisi) – Yellow Zafferano Recipe

Also one of my favorite dishes since early childhood, believe it or not. But it is. You must have a very strong stomach to stomach this dish … to this day I cannot understand how you would call it, a stew, a soup? A dish, is what it is. Our family just calls it tripe. This recipe (made by Italians), calls it soup. It is very thick, saucy, difficult and filled with the important meats that are usually refused to the ordinary table. But so it is an important dish and one that places you in with the indiginese of the land (like myself).

Well I can’t give the advice twice I guess, but I couldn’t dream of also leaving it out of an ethic holiday list for December as I have planned. Extremely ethnic, persons with the rare distinction in their belts of game meats and especially offal offering meats (that the grocery stores sell of course), will treasure to add this recipe to their lists.

So I have posted it. But otherwise, I predict, it could ruin your holidays.


Morzello Recipe (Morzeddhu alla Catanzarisi) – The Recipe of GialloZafferano

The original recipe of the husbands with very soft cream | Primo Chef

No this isn’t pornography or food porn.

I actually thought about it for a good long minute, maybe a second.

It made me laugh pretty silly and then I thought, I couldn’t do otherwise, but publish it to CPR Blog the way google translate translated it, because anyone clicking to the page using google translate would immediately see it this way.

Besides, it makes for a good explanation. The dessert is known as a Maritozzo, also, Maritozzi (plural). It CAN be eaten for breakfast but it’s also good for dessert: bready, sweet cream puffs are breakfast for Italians and many Europeans I remember. This is basically a bready, sweet cream puff.

The word Maritozzi, is similar to marito — meaning a husband in Italian. I have also heard literalists, I mean good people and speakers, call these “husbands” for the ordinary value of the translation; so for that matter, it has been used this way. But I haven’t heard this in a very long time. Being primarily Italian, it didn’t take but a few months of my life dedicated to the kitchen table, before Maritozzi was a staple of dessert demands on my wish list in early childhood. I can’t imagine anyone with a love of cream puffs not having Maritozzi on their list of things to make for a delightful experience.


The original recipe of the husbands with very soft cream – Primo Chef

Spelled and millet soup with red lentils

(They mean spelt, but google translate doesn’t know any better, so I corrected it in one place. It’s kind of sad when I think that if google translate and desktops with international internet the way we have it arranged now, had been available at any time in the antiquated age — this probably depends that WW2 had never happened of course — Italy would be all English speaking and would have managed to spread itself out as a large power of the world again. But that’s my own peculiar thought. I doubt the advantages are there anymore, so I wouldn’t worry.)


Spelt and millet soup with red lentils

Risotto with lentils and cotechino: an original Christmas recipe

Cotechino is a type of sausage made in Modena primarily. (Comparatively you’re saying it’s an all beef Italian sausage made in New Jersey; so that, Cotechino isn’t a brand.) As small of a country as we are, you know, Modena has us covered and I’m not actually up to date on wherever and however we handle cotechino sales abroad. I know you can get this sausage in Italian grocery stores so the country has ways to make it outside of Modena.

I love the Italian food industry — and Italian industry I guess.


Risotto with lentils and cotechino: an original Christmas recipe

Here is a link from Wikipedia confirming what I’ve said:



Italian-style beef pot roast


Italian-style beef pot roast

For whoever like myself doesn’t remember what passata is, I got together a few links to clarify. You don’t want to cheapen your delicious pot roast with plain tomato sauce when the recipe asks for this passata (which, similar to the difference between treated flour or plain, cake flour) is a different branding of tomato sauce in its puree’d form. (I wish I was a good cook, so I could be more specific.)

So this link explains what I just said and then I got a couple other links together for reference besides.

What is the difference between tomato puree, paste and sauce? | Cooking Stack Exchange

Tomato Passata Recipe | Recipes From Italy

Tomato Passata | BBC Good Food

I have to mention this because Passata has a taste and texture that cannot be reduplicated with simplified tomato sauce forms which are uncultured and unprepared or uncooked. The lightness of the original form of the purified passata allows the induction product to become whatever it is supposed to without being ruined, whereas, other tomato forms or sauces would simply add sauce to the dish. There isn’t anyone who doesn’t complain about or make praises over the tomato textures of some Italian original dishes and this owes to the usage of the sauce preparations down to such small things as this — so it’s a universal culinary thought!

For that matter, pasta in passata (again I wish I was an expert), is rather brothy and passata is called for in pasta dishes only when there is going to be so much more oil-related induction in the dish over the pasta; otherwise, most passata sauce is made for protein related foods and not really starches without proteins.