Seasonal Italian Cooking

Introduction

At La Fontana, we believe that cooking with high-quality, in-season ingredients brings out the best flavors in our dishes. Using fresh, local produce allows us to create authentic Neapolitan cuisine that is both delicious and sustainable. Today, we’re sharing some of our favorite seasonal Italian recipes and cooking tips to help you make the most of what’s in season.

Spring: Fresh and Light Dishes

Spring Vegetable Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup peas
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the vegetable broth in a saucepan and keep it warm.
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. Add the Arborio rice and stir to coat with the oil. Cook for 2-3 minutes.
4. Gradually add the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
5. When the rice is halfway cooked, add the peas and asparagus.
6. Continue adding broth and stirring until the rice is creamy and cooked through.
7. Stir in the Parmesan cheese, and season with salt and pepper. Serve immediately.

Summer: Vibrant and Flavorful

Caprese Salad

Ingredients:

• 4 ripe tomatoes, sliced
• 1 lb fresh mozzarella, sliced
• 1 bunch fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Arrange the tomato and mozzarella slices alternately on a platter.
2. Tuck whole basil leaves between the tomato and mozzarella slices.
3. Drizzle with extra-virgin olive oil and balsamic glaze.
4. Season with salt and pepper. Serve immediately.

Fall: Warm and Comforting

Butternut Squash Ravioli with Sage Butter

Ingredients:

• 1 package butternut squash ravioli
• 1/4 cup unsalted butter
• 8-10 fresh sage leaves
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the ravioli according to package instructions.
2. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage leaves are crispy.
3. Add the cooked ravioli to the skillet and toss to coat with the sage butter.
4. Sprinkle with Parmesan cheese, and season with salt and pepper. Serve immediately.

Winter: Rich and Hearty

Osso Buco

Ingredients:

• 4 veal shanks, about 1 1/2 inches thick
• 1/4 cup all-purpose flour
• 1/4 cup olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Dredge the veal shanks in flour, shaking off the excess.
3. In a large ovenproof pot, heat the olive oil over medium-high heat. Brown the veal shanks on all sides, then remove and set aside.
4. Add the onion, carrots, celery, and garlic to the pot and sauté until softened.
5. Add the white wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and cook until the wine is reduced by half.
6. Stir in the beef broth, diced tomatoes, tomato paste, thyme, and bay leaf.
7. Return the veal shanks to the pot. Cover and transfer to the oven. Cook for 2-3 hours, or until the meat is tender and falling off the bone.
8. Remove the bay leaf and serve the osso buco with the sauce spooned over the top.

Conclusion

Seasonal cooking is a cornerstone of Italian cuisine, and at La Fontana, we’re committed to using the freshest ingredients to create dishes that celebrate each season. We hope these recipes inspire you to embrace seasonal cooking at home. For more Italian recipes and cooking tips, visit our friends at Red Moon Pizza and Durazzo’s Deli. Buon Appetito!

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