Italy (Europe) 15 September 2023

Italy is located in the continent of Europe. It has Switzerland, Germany and Austria to the north, Slovenia and Hungary to the northeast, the Adriatic Sea, Croatia, Bosnia & Herzegovina, Serbia, Montenegro, Albania and Macedonia to the east, Greece to the southeast, the Mediterranean Sea, the Tyrrhenian Sea, and Tunisia to the south, Corsica to the west, and France to the northwest.

The capital is Rome.

The official language is Italian.

The climate is part of the temperate zone and is divided into seven main climatic zones. They are: Alpine, Bardonecchia, Cortina d’Ampezzo, Valle d’Aosta, Julian Alps, Apennines, the Tyrrhenian Coast.

The staple foods are pizza, bottarga, lasagna, Fiorentina Steak, polenta, risotto, carbonara, truffles, focaccia bread, gelato, tiramisu and so many more delicious foods (https://www.walksofitaly.com/blog/food-and-wine/the-16-most-iconic-foods-to-eat-in-italy).

https://www.britannica.com/place/Italy

CAULIFLOWER MUSHROOM RISOTTO (https://alldayidreamaboutfood.com/wprm_print/30492):  

            – ¼ C butter

            – 8oz. mushrooms, chopped

            – 2 cloves garlic, minced

            – salt and pepper to taste

            – 12oz. riced cauliflower (the frozen version works just as well as the fresh, no need to thaw).

            – ¼ C dry white wine

            – ¼ to ½ C chicken broth

            – 2 to 4 TBSP heavy cream

            – ½ C freshly grated Parmesan cheese, add more as desired

1. In a large saute pan, heat the butter over medium heat until melted and hot.
2. Add the chopped mushrooms and garlic and saute until mushrooms are tender and just turning golden brown. Season with salt and pepper.
3. Reduce the heat to medium low, add the cauliflower, and toss to coat in the butter.
4. Add the white wine and cook until the liquid has bubbled away.
5. Add the broth a few TBSPs at a time, stirring frequently and letting it evaporate each time.
6. When the cauliflower is tender, add a little more broth and a few TBSPs of cream.
7. Cover with a lid and continue to cook, allowing the cauliflower to steam until tender.
8. Add a bit more broth and /or cream if needed.
9. Stir in the Parmesan and add any additional salt and pepper to taste.
10. Serve with additional grated parmesan as desired.

Here is how the Risotto looked. The taste was amazing!!!

ITALIAN ROASTED ASPARAGUS (https://www.willcookforsmiles.com/italian-roasted-asparagus/):  

            – 1lb. asparagus, not too thick

            – 2 TBSP olive oil

            – 2 large garlic cloves

            – salt

            – fresh cracked black pepper

            – 1 TBSP dried parsley

            – 1 tsp dried oregano

            – 3oz. shaved Parmesan cheese, thicker shave

1. Preheat oven to 425F and lightly grease a rimmed baking sheet that’s big enough to fit asparagus in one even layer.
2. Wash, dry, and trim thick light ends off asparagus.
3. Spread asparagus on the baking sheet, drizzle it with olive oil and season with salt and pepper.
4. Peel and press garlic cloves and then rub asparagus with pressed garlic, spreading olive oil and seasoning on top evenly.
5. Lay out coated asparagus in one even layer but close enough together so the cheese can be spread on top evenly.
6. Spread shaved Parmesan cheese over asparagus and bake for 10-12 minutes.

I could so make these again!!! Amazing!!

KETO ITALIAN GELATO (https://betterthanbreadketo.com/wp-json/mv-create/v1/creations/146/print):  

            – 2 C unsweetened cashew milk

            – 1 C heavy whipping cream

            – ¾ C powdered erythritol

            – 5 pasteurized egg yolks

            – 1 TBSP vanilla extract

1. Heat unsweetened cashew milk and cream in a pot or saucepan over medium heat until the liquid warms and begins to steam; do not bring to a boil.
2. Remove from heat and set aside.
3. Using a hand mixer or stand mixer, beat powdered erythritol and egg yolks together until well-integrated and creamy.
4. Slowly combine the warm liquid mixture and vanilla extract to the egg yolk mixture, keeping the mixer going the entire time.
5. Transfer the mixture back to the pot or saucepan and heat over medium-low heat; stir constantly.
6. DO NOT bring the mixture to a boil, but heat until steam is coming from the top for at least 10-15 minutes.
7. Remove from heat and cool completely in the refrigerator; 12 hours at least, overnight preferred.
8. Strain the chilled mixture through a sieve or strainer before placing it into your ice cream maker.
9. Let the ice cream maker do its thing.
10. Best served immediately but can be frozen as well; allow a few minutes for it to thaw before trying to serve (if frozen).
11. Enjoy!

Wasn’t sure how this was going to turn out, so I put a few cashews in it as well. This was a really easy recipe to follow and the taste was great!!