Cucina Italiana | International Cookery Course with Vincent Price

The Vincent Price Legacy is proud to present the Cucina Italiana album from his 1977 International Cookery Course series of tutorials, delving into the world of culinary delights. Bon Appetito!

00:00 Intro
03:20 Prosciutto and Honeydew Melon Appetizer
05:04 Mozzarella Marinara
08:51 Italian Green Salad
13:36 Veal Scaloppini
16:36 Risotto Alla Milanese
21:29 Spaghetti and Meatballs
29:01 Herbed Green Beans
31:35 in Champagne

Italy nestled in the center of the Mediterranean May well have the most varied Cuisine of any country in the world the Romans borrowed Delicacies from every culture they conquered as a result the cuisine of the Homeland took on International shadings and the Italian palate became tuned early on to Finer Things Italy herself has had a veritable embarrassment of riches for the table the Earth provided a cornucopia of delight fields of grain ripening Brown and golden waiting to become pasta Vineyard so fruitful the Romans were compelled to create a god of wine Bacchus piles of tomatoes ripening in glowing Scarlet displays myriads of vegetables Meats of all kinds magnificent cheeses and an orgy of bounty from the Seas creating a well-balanced meal from these sources is a pleasure rather than a problem flavors blend contrast and counterbalance in a whirl of palatable Delight I think much of the mystery and Sublimity of Italian cooking comes from her use of herbs and spices this is where our tastes and creativity become all important feel free to experiment if you have an undying passion for Basil and the recipe only calls for a small pinch well then add two and then taste but please yourself first after all you are your own chef there is another excellent reason for listening to one’s own pace I have found batches of spices can vary in intensity due to weather shipping length of storage and many other factors so remember recipes are places to begin I stamp myself on the finished product with my variations and taste then you can do it too so remember to thine own self be true Diva Italia naturally our choice of appetizers will depend to some extent upon the time of year the temperature and the seasonal fresh fruits available one might not wish to serve a hot appetizer if there were readily available fresh honeydew melons for instance and what better way could they be served before an Italian dinner than with delicious prosciutto ham this can be a totally unexpected treat because the combination of the fresh melon and the prepared ham is both unusual and provocative to The Taste color and flavor the red ham and the chartreuse melon combine to excite and Intrigue the palate if it is served on either chilled silver or ice glass with appropriate garnishes the effect is heightened to say the least now here’s how prosciutto and honeydew melon appetizer two peeled seeded honeydew melons cut into serving pieces one half pound thinly sliced prosciutto ham two tablespoons olive oil two tablespoons vinegar two tablespoons wine first wrap the melon chunks with prosciutto then fasten the prosciutto with brightly colored or cellophane toothpicks and place them in a large bowl sprinkle with the oil wine and vinegar mixture and chill before serving of course one can simply pin the prosciutto around the melon with festive little toothpicks but a much more elegant manner of serving requires a little more time and effort on the part of the cook but it’s worth it I make the pieces of melon a little longer and wider and then just make a slit into the length of the melon about halfway through bring the slices of ham around the melon and Tuck both sides into the slit I have found if you work with the grain of the ham it will bend quite nicely and remain tucked neatly into the little slot this way there are none of those nasty little slivers of wood lying about and your guests are spared having to dispose of them they’re your guests let’s hope they’re worth this little extra effort by the way this could be prepared the day before and held wrapped in a dampened towel in the refrigerator Italian first course mozzarella marinara perhaps you feel secure in the kitchen and you’re willing to try something a bit more complex well my very favorite Italian first course is mozzarella marinara a crisp crust surrounding melted mozzarella cheese with a rich tomato sauce tying the hole together now this course should be served at the table and accompanied by a light chilled sun in blank I always warm the plates by the way so the cheese remains melted instead of hardening first make a square of cheese about two and a half inches by two and a half inches and roughly one inch thick make one of these for each guest now your task will become much easier if you find the mozzarella cheese in blocks at the supermarket instead of the round balls if you can find only the round cheeses then use slices about three quarters of an inch thick and reserve the end pieces we now will make bread crumbs break up bread one slice at a time into your blender whirling it on low speed till the crumbs are formed you will need about 12 slices worth of crumbs I always make a little extra there’s no possible reason to skimp on breadcrumbs after making the crumbs beat up six eggs in a shallow bowl or pie plate and dip each slice of cheese in flour covering it completely with a thin layer then dip the cheese in the eggs then in the breadcrumbs and make sure the crumbs cover the cheese completely Pat it to be sure the coating sticks then dip it in the egg again and re-coat it with the crumbs you cannot be too careful the entire operation depends on those steps slip the cheese packages onto wax paper and chill them well even overnight now we heat the sauce I myself use a product called Ragu now please don’t be shocked it’s an excellent product far better than many homemade travesties masquerading as sauces so heat a large jar of Ragu simmering it in a saucepan you can add some extra herbs if you like here is where the electric skillet comes to the Forefront pour in one inch of cooking oil and heat it up to 350 degrees the electric skillet takes all the guesswork out of this step thank goodness take the breaded cheese from the refrigerator and very carefully lower them all into the hot oil fry them till they’re a deep golden brown and then turn them very carefully if you have to and this usually takes me about five nerve-wracking minutes and then when they are all beautiful deep golden brown I transfer them immediately to the preheated plates then I quickly Ladle a generous portion of sauce on them and garnish them with a parsley sprig and serve them at once these are very close to being divine yes very close indeed my guests usually eat the first few bites in reverent silence and then the Roars of approval become deafening salads many times become a tired offering however a beautifully conceived and garnished salad can provide a spectacular Counterpoint to any meal the Italians classify the salad as antipasto or before the pasta now we can take this one step further and use the salad to precede the main course the combination of crisp fresh greens and a myriad of garnishes and a Tangy dressing is a superb Prelude to any course here’s the recipe for Italian green salad one quarter of a cup of olive oil 1 8 of a cup of red wine vinegar 1 8 of a cup of lemon juice one half teaspoon full of salt one half teaspoon full of pepper 1 8 teaspoon of garlic powder and one quarter teaspoon of oregano one teaspoon of chopped parsley two dashes of Tabasco sauce 1 sliced paired cucumber one peeled thinly sliced medium onion White and one head of escarole two heads of Boston lettuce one head of romaine and you’ve got it Phillip salad bowl with escarole Boston lettuce and Romaine I always recommend a wooden salad bowl because it seems too mellow and blend the flavors now in another Bowl combine the remaining ingredients mix them well and chill for one hour and then pour over the salad and serve there are many optional garnishes thin sliced generous salami large ripe olives hard-boiled eggs cruto artichoke hearts sliced mushrooms pimento slices or anchovy fillets these can be added to the salad and also drenched with the dressing at the time of serving inch long tops of celery add a great flavor and with these garnishes this becomes a a glamorous cousin to the standard antipasto whether you’re serving this as salad or antipasto be sure that not only the serving bowl and the individual bows are well chilled but the salad silver as well this is that extra little touch which marks careful and tasteful service it’s your reputation as a fine cook which is showing every time you offer food to a guest in your home if you’re going to serve bread with these you may either use a good dry breadstick perhaps with sesame seeds or a hard Roman roll served red hot here we’re playing the contrast in temperatures and the contrast between the spicy and the Bland of course the butter for the hot rolls will not be rock hard please it will be at room temperature sufficiently cool to maintain its form and integrity but soft enough to spread without effort now a moment’s pause a glass of wine some small conversation before the main course begins the atmosphere if you make it so can become that of warm intimacy and good comradeship these periods can become meaningful moments and fun in the town Mouse and The Country Mouse we find a lovely piece of philosophy a crust eaten in peace is better than the Banquets partaken in anxiety veal is a superb meat to demonstrate the subtleties of Italian cuisine it is amazingly versatile it can be Sauced literally hundreds of ways according to the whims of the chef perhaps our Homemakers become discouraged or confused by the Galaxy of possibilities many of them extremely complex but in the case of veal personally I think the less is more a simple preparation allowing the Integrity of the meat to shine through listen to the ease with which you can prepare this recipe and serve it with pride a very famous recipe veal scallopini six thin escalop veal cutlets pounded and cut into ovals one half cup melted butter or margarine one third cup grated Parmesan cheese one cup thinly sliced mushroom caps salt and pepper two bullion cubes three tablespoons of boiling water three tablespoons of butter five tablespoons of good sherry wine and one dash of Tabasco now dip the veal slices into the melted butter and then into the grated cheese and then set them aside or even refrigerate them in a saute or frying pan melt a little butter or margarine and cook the mushrooms stirring and turning them frequently when the mushrooms are tender add the bullion cubes boiling water butter and Sherry and bring everything to the boiling point I then set this at the back of the stove then I heat the remaining butter and saute the veal until browned on both sides we will then season the veal with salt and granulated pepper and serve it with the mushroom sauce this will serve six people this entire procedure should be done at the very last possible second I believe the veal should come straight from the kitchen to the table with no delays when I serve these little lovelies I always dress the platter with some fresh greens of A Sort and please don’t forget the pre-warmed tray so that the last guest served isn’t forced to handle a cold plate and receive the impression that the meat is also cold our thoughts are influenced by so many things that one can’t be too careful of the small details I always try to find a nice compliment for a meat dish of this caliber a side dish based on Rice might be appropriate here it isn’t as heavy as a pasta and it carries a high nutritional value and best of all it tastes just right in the combination I know most people don’t think of rice as figuring in Italian menus but surprisingly enough Northern Italy crossed by the river pow under many tributaries is a major Center for rice and wheat production now we can trust the Italians believe me not to give us just plain steamed rice instead we find glorified rice cooked with stock and wine and herbs risotto Milanese rice in the style of Milan I think it makes a lovely counterpart to our scallopini the rice is tinted a delicate Yellow by the saffron barely hinting of the subtle nuances of flavors awaiting us is a recipe for risotto a la Milanese two tablespoons of butter marrow from a slice of beef bone 1 medium white onion chopped finely two cloves of garlic crushed two cups of uncooked rice one half teaspoon of saffron powder or two or three threads of saffron one quarter cup white wine two cups chicken stock or bouillon one and a half cups of shredded parmesan cheese and there you have it melt the butter and Marrow together in a heavy pot or saucepan add onion and garlic and cook for 5 minutes to flavor the butter next pour the rice into the butter and Marrow and stir to coat well add the saffron and the wine and then the stock by the way I sometimes use canned stock though lots of times I prefer to make my own for many soup companies make a marvelous product and sometimes my time is too valuable to prepare the long cooking stocks well anyway either way bring this to a boil pour the boiling mixture of rice and liquids into a casserole with a tight cover and bake it for 45 minutes at 375 degrees with the risotto in the oven we are free to concentrate on the veal which really deserves our undivided attention the only last minute preparation is tossing the risotto and parmesan cheese together the serving Bowl for the rice should be pre-warmed it isn’t really necessary to blend all the parmesan throughout the rice I sometimes just gently sprinkle part of it over the top of the heaping rice too and this adds another subtle contrast of color the rice should be a a bright Rich golden hue due to the saffron and the light creamy color of the cheese then softens the appearance I have always thought combinations of various colors on the table can lend such a Charming air to the entire event you know we really do eat with our eyes as well as our mouths now with the veal and the saffron rice both of which are pale in color you should have a vegetable which has a a darker color contrasting to the warm colors of the other dishes if you happen to be serving the spaghetti and meatballs which is another recipe I’ll tell you about in a minute a beautiful dark green Italian bean would be lovely if yours is one of those families who refuse to think of an Italian meal without the traditional spaghetti and meatballs or if you want a less complex alternate to the veal scallopini and the risotto ala Milanese he is a great pasta and sauce combination the sauce calls for a minimum of 30 minutes simmering plus the additional hour the meatballs will be cooking in it the sauce can be prepared a day or two before and allowed to simmer for an entire day and then refrigerate it until you’re ready to cook the meatballs it doesn’t hurt a thing really but if you have neither the time nor the inclination to spend that much time over a sauce then try one of the really fine authentic Old World family recipes that is so attractively glass packaged in the market as I said I I sometimes use Ragu you never have to be ashamed of these and if you care to add some of your own spices and extra ingredients well all you’ve done is save yourself a couple of hours in the kitchen either way this is a family dietary staple nutritious and delicious it will be called for again and again throughout the years the Hard gluten wheat in the better pastas has high nutrient value and can be served to the family with confidence first let’s make the sauce now you might want to try this on other dishes it’s really very good one half pound of round steak one quarter pound of salted pork or pork sausage one clove of garlic 1 3 cup of white wine one pound or 12 ounce can of tomatoes six ounce can of tomato paste one half cup of water two tablespoons full of chopped parsley one teaspoon full of salt one quarter teaspoon of pepper and one half teaspoon dried basil leaves now this can vary according to your own taste I usually use a little bit more wipe the round steak with a damp absorbent paper and cut into one half inch chunks and then set aside chop salt pork or sausage into small pieces put into a pot with the garlic and brown well add the beef and brown on all sides add the wine and cover cook slowly for 10 minutes stir in the tomatoes tomato paste water parsley salt and pepper and basil reduce heat cook slowly for 30 minutes when ready to serve add the meatballs and cook slowly for one hour longer stirring occasionally now this is the way to make the meatballs these are some of the most flavorful meatballs you are likely to find it isn’t a complicated recipe most of the work is in gathering the ingredients thank goodness all the proportions can be altered to your own taste two eggs one half cup of milk three crumbled slices of whole wheat bread three quarters of a pound of ground beef one half pound of ground pork and one quarter pound of ground veal one minced medium onion one half cup finely chopped green pepper two tablespoons of chopped parsley one crushed large clove of garlic add one teaspoon of salt one quarter teaspoon of Pepper or more to taste a dash of ground cloves a dash of nutmeg and a dash of Tabasco beat the egg slightly in a medium-sized Bowl add milk and bread and let stand for five minutes add all the other ingredients in the order given mix well shape into 48 three-quarter inch balls Place into a greased baking pan and bake for 15 minutes at 400 degrees leaving the pan uncovered drain the meatballs and gently lower them into the simmering meat sauce long enough to heat them and blend the flavors I usually consider 35 to 45 minutes completely adequate but some people cook them for an hour now here’s the trick about preparing the spaghetti you take one pound of spaghetti that’s the sole ingredient the trick is how you put it into the pot hold the entire bunch at the top and gently and slowly lower it into the large pot of boiling water which has been slightly salted I sometimes add a teaspoonful of olive oil don’t ask me why somebody told me to do it now never break the spaghetti just be patient and the boiling water will gradually soften the pasta so that it will bend and fold into the pot a large Fork could be useful here to gently stir the cooking pasta do it softly so as not to cut into the delicate strands after it is cooked al dente drain then carefully arrange the pasta on the serving platter now just as carefully Ladle the sauce and meatballs onto the top of the bed of pasta a touch of greenery around the edge sets it off serve it with pride you know perhaps the best thing for us to remember when cooking pasta is that it should never be cooked to the point where it becomes a shapeless formless mass of wallpaper paste it should have at the end the same Integrity of form with which it began its Journey Through the cooking procedure it should never become a nondescript and disgusting wad of Goo lying there helpless before the ravages of some overzealous cook if it sticks to the fork you’ve gone too far throw it all out and start over again we have spent too much time on the sauce and the meatballs to waste them on this gooey paste there is a phrase in Italian to describe the correct degree of cooking Al Dente it means to the tooth implying that the noodle retains its integrity and to this I could subscribe completely a large pre-warmed platter heaped with the spaghetti onto which has been ladled the sauce and meatball is not only appropriate but visually stimulating to the appetite the large serving Fork and Spoon or Ladle are necessary for ease of service I always include a gravy boat of extra meat sauce on the table because some people like myself love a truly good sauce it really can be a fun dish and should be thought of as such how often a carefully and well-planned dinner is spoiled by an inappropriate or clumsily and over-prepared vegetable vegetables are such delicate things many cooks mutilate inundate desecrate their very essence many vegetable recipes strive to make us forget that we are eating vegetables growing at Nature’s bosom as they do they absorb some of her most entrancing Aromas and flavors too often they are overcooked over seasoned or just plain overlooked now here is an exceedingly simple side dish and if carefully prepared it can open new Vistas to our tastes vegetables with their natural flavors enhanced are a dining pleasure herbed green beans one and a half pound of fresh Italian green beans one and a half teaspoons full of salt 3 tablespoons full of melted butter one pound of fresh sliced mushrooms one teaspoon of MSG one teaspoon of baffle wash the beans pick them over carefully discarding the discolored or wilted beans cut or snap them into three inch pieces place them in a pot with boiling water to cover add the salt and then cover cook the beans until they are not quite tender and not a minute longer in a frying pan saute the mushrooms in butter for five minutes the mushrooms can be sauteed first even earlier in the day freeing us from more last minute stovetop trouble and set the mushrooms aside drain the beans and place them in an oven proof serving Bowl sprinkle the beads with MSG and basil now you can add the sauteed mushrooms and toss lightly cover with foil placing them in a 350 oven for at least five to ten minutes this serves six people served in a bowl with a fairly tight fitting cover they will retain their flavor and temperature during the serving it’s very important to keep these little tempsters hot that’s the only way the flavors can intermingle and flow into one another the braised mushrooms the butter the gentle essence of Basil all contribute to the subtlety of appeal found in this dish well we can’t let this lovely dinner end on a whimper or where she had a snarl you know I have the feeling that dessert should not be just the conclusion of the meal it should be a lovely lingering adjour a gracious thank you to the guests a compliment to them and a toast to the friendliness of all gestures the sharing of good food with good friends The Perfect theme to follow the more highly seasoned food we have eaten would be something not too bland not too sweet but with enough character to Warrant note and Aid the digestion aha a fruit and a light wine in combination of course one of Nature’s delectable fruits the peach along with the vintner’s most esteemed pressing champagne peaches in Champagne four fresh well-formed not over ripened peaches or two large cans of sliced or halved beaches one quart of good domestic champagne chill the peaches the champagne and the glasses and the silverware if you are using fresh peaches be sure they are carefully peeled and delicately sliced or halved if using canned peaches after chilling them drain and save the juice choose a glass that is large enough to accommodate both the peaches and the champagne place the fruit in the glass and carefully pour the champagne over it serve icy cold immediately if using canned peaches a teaspoon of the juice add it to each glass gives even more flavor this serves six people after the dessert I always have a pot of hot black coffee brewed sometimes half espresso and half plain regular coffee then no meal is complete without that final touch a liquor to Aid the digestion I highly recommend Galliano a blending of flavors capping off the Italian meal with a very authentic note or the famous Sambuca with a little coffee bean floating in it and lips called sambuca con mosca well there it is you have prepared and served an Italian dinner that cannot be surpassed whether your guests are aware of fine cooking or not they have been treated well in your home from appetizers to dessert the combinations of flavors textures odors Aromas temperatures all those subtle qualities which determine the success of a meal have been handled exquisitely Take a Bow you have just proven yourself a fine cook it wasn’t that difficult was it foreign [Music]