My paternal grandparents came from Italy. They traveled across the Atlantic and came through Ellis Island like so many other people who sought a new start and the promise of freedom and work. Although my father and his siblings had been encouraged to only speak English at home, they did have to know Italian to communicate with their parents. Because of this history, some Italian words were used in my childhood home...many, of them related to food. I loved saying those words.
Unfortunately, I hear people everywhere mispronounce Italian food words. They say them the way they have heard other non-Italians say them. Food chains are partly to blame as they do not train their staff on the correct Italian pronunciations. Television show hosts, who have not done their homework, pass along the errors to millions of viewers. I have even heard a certain popular TV chef continue this bad habit of mispronunciation...maybe she just wants to go with the flow.
To set things straight...PROVOLONE...has the letter 'e' at the end the word and it is pronounced. The correct way to say the word for this sharp cheese is pro vuh lone ee...Some Italians pronounce it pro vuh lone ay...
Likewise, the -e- at the end of CALZONE is also pronounced. This word for a filled bread is pronounced cal zone ee or cal zone ay.
Suffice it to say, I would rather sound correct than media-cool...
Check pronunciations at the following website: http://www.howjsay.com/ This is a great website...place your cursor over the selected word and a voice will pronounce the words as they were intended. You will be surprised to find out about the word panini.
Fortunately, no matter how someone pronounces a food item, if prepared correctly...it will taste the same! Today's recipe for calzone is so delicious that just thinking about it makes my mouth water.
1 ¼ C water
1 ½ T sugar
3 C bread flour
1 tsp salt
1 tsp milk
3 tsp yeast
The following recipe is for a bread machine. Hand method below.
Remove dough after manual cycle is completed. (If you want your crust to be exceptially crispy and wonderful, refrigerate the dough, covered for a few hours before rolling out and filling).
*Roll dough on a lightly floured surface to a 16x10 rectangle. Transfer to lightly greased cookie sheet. Spoon pizza sauce onto center of dough and add filling. Make diagonal cuts 1 ½ inches apart down each side, cutting to within a half inch of the filling. Crisscross strips of dough over filling, pressing down and sealing with a drop of water if necessary. Brush top with melted butter. Cover lightly and let rise for 30 minutes. Bake at 350 degrees, 35-45 min. until golden brown. Allow to cool for 10 minutes before slicing.
1/2 C pizza sauce
¾ C Italian sausage, browned and drained
1 ¼ C mozzarella cheese, shredded
(Optional fillings: other cheeses, green pepper, onions, black olives, zucchini, green olives, mushrooms.
Hand directions: mix the yeast and warm water and let proof (bubble up). Add the rest of the ingredients and mix, Knead for 10 min. Allow to rise, covered, in a warm place until doubled in size. Punch down and follow the directions starting with *roll dough. (If you want your crust to be exceptially crispy and wonderful, refrigerate the dough, covered for a few hours before rolling out and filling).