Ingredients for Italian Family Recipes

The following would be in the store cupboard of an Italian family cook who was 'sempre pronto' - always ready to whip up a meal. Then of course you need to shop regularly for eggs, fresh vegetables, fruit, fish , poultry and meat. But these are your basics.

Amaretti
Small, hard almond biscuts. Can be found in any Italian cake shop or some supermarkets in Italian areas

Anchovies
As said in recipes, the salted variety are best. They should be rinsed under running water, boned and dried before use. If preparing more than you need for immediate use, they can be then kept in oil. Salted anchovies can usually be found at Italian delicatessans, markets and some Italian supermarkets. Of the tinned range, Silvana recommends the Admiral brand.

Basil
Fresh in summer. Kept in oil for winter use

Bread
Buy fresh daily but have on hand in the freezer some very fresh bread which has been frozen for the days when the baker is on holiday

Breadcrumbs
Do not use packet crumbs. Make your own from day old bread or buy from your local baker. At home, put dry bread into a blender. Then put through a coarse sieve

Butter
As many of the recipes in this book have their origin in the north of Italy, butter is often used. In some you can substitute oil. When using butter, unsalted is best and is certainly most comonly used in Italy

Capers
Salted capers are best. Soak them for 5-10 minutes then drain. Rinse well. If salted capers aren't available, use the small dark green variety packed in vinegar. Try not to use the very large watery ones.

Chilli
Fresh and dried hot red peppers

Chocolate
Use good quality chocolate not couverture. Good brands include Lindt and Valhrona

Cocoa
Droste unsweetened is recommended

Flour
For making pasta, use unbleached plain flour (McAlpines)

Funghi Porcini
A fleshy mushroom which is like the French cepes. It is dried and imported from Italy. It is expensive but has a strong flavour, does not break up in cooking and goes a long way. There is also a Porcini stock cube made by Star which can be used to extend the flavour in risotto and slow cooked dishes.

Herbs and spices
Oregano, sage, rosemary, fennel seeds, bay leaves, black pepper, nutmeg

Nuts
Almonds, chestnuts (in season) and pine nuts

Oil
A standard olive oil for cooking and for preserving. The first pressing extra virgin oil is the best for salads and for finishing off dishes. It is not recommended for cooking as the flavour breaks down when it is heated. Peanut oil for wok cooking. Vegetable oil for deep frying (Silvana recommends Salvo) but this needs to be purified.

Olives
Ligurian black olives are recommended

Parmigiano-Reggiano
The King of cheeses. The name can only be used for cheese produced in a restricted area so look for the words etched on the rind. Made from cows milk, it takes two years to mature, It is grainy and salty, delicious as a table cheese when freshly cut. Most commonly used grated.. Don't use packaged grated parmesan, the offcuts, rinds and poor quality cheese are used and it is rarely fresh. Parmesan should be grated for pasta. Current fashion is to shave it which means it cannot melt properly into the sauce.

Pecorino
Sheeps milk cheese which can be used fresh and dry depending on the recipe. It is very good with spicy pasta dishes.

Parsley
The flat leaf Italian parsley has a stronger and more distinctive taste than the curly variety. It should be used in all these recipes

Pancetta
Italian 'bacon' is not smoked, but is salt-cured and has a more delicate flavour. It can be found at Italian butchers and market stalls

Pasta
There are many good commercial packet pastas. Barilla are recommended for lasagna sheets; rigatoni, spaghetti and for Fettucini all'uovo, Le Emiliane. Cicarrese imported dry white shells for Lumachone (the dough is made with part semolina). Guaci for pappardelle

Potatoes
For making Gnocchi, old (not new season) Sebago are recommended

Rice
Arborio superfine or Carnaroli for risotto. Long grain rice for pilaff and other dishes

Saffron
The most expensive of spices but its effect is dramatic - both in colour, it stains yellow and its flavour which is deeply seductive. Saffron pistiles are the dried stigma of the poppy crocus. You can buy powdered saffron but its effect is much less.

Salami
For antipasto, for pasta sauce, There are other cured meats which would be nice to have on hand but are expensive ‚ such as prosciutto.

Semolina
To strengthen your pasta dough. Also handy for cakes and puddings

Stock
Homemade chicken and meat stock kept frozen in small containers

Tomatoes
Out of season use good quality peeled and chopped in tins. The Galletto brand is recommended. Tomato paste - You can make your own and keep on hand. Good quality is available in tubes and tins.

Tuna- tinned
Imported variety, packed in oil

Vinegar
White and red wine vinegar. Possibly balsamic but true balsamic is very expensve, very precious and should be used very, very sparingly

Wine
Always best to use what you drink for cooking. Be careful not to use too much as it can give too much acidity to the food.