I make fresh pasta from scratch every week. It reminds me of my Nonna who taught me how to make all the different shapes and varieties of pasta. This recipe combines some of my favorite ingredients, Porcini mushrooms, leeks and prosciutto with my favorite fresh pasta—pappardelle. The flavors are powerful and pronounced, while being true […]
Polenta is made from corn meal that is an ancient peasant food—in Northern Italy it is made with a harder consistency, cut and grilled and topped with a sauce, while in the center and South, it is served creamy, almost like American grits. I made this recipe as a warm comforting dish with a slow-cooked […]
There’s no need to spend a fortune this time of the year and anyway, most of us have been affected by the economic downswing in some way or other, so we can’t. It is important, though, that we give ourselves some time to enjoy the company of our loved ones and even if there’s only […]
You either love potatoes or you hate them, there’s nothing in the middle & those amongst us who say they hate them, are probably lying anyway. How do you hate a potato? Not possible. Mashed, creamed, whole & dripping with butter or generously drizzled with olive oil and lashings of lemon juice & salt, fried, […]
Edible vanillin (vanilla planifolia) is native to Mexico and is now widely grown throughout the tropics but Madagascar is the world’s largest producer. Vanilla pompona and Vanilla tahitiensis are grown in Tahiti and Niue even though they have significantly lower vanilla contents. The plant grows as a vine that usually creeps up a tutor tree […]
One of my favorite winter comfort foods is risotto, and I love to order it when I’m in Italy. However, since I haven’t found a restaurant in my area that serves a decent one, I either make it myself or ask my kids to make it for me. Risotto is one of the best things […]
Black pepper originated in the monsoon forests of the Malabar Coast in southwestern India in prehistoric times; it has been used in Indian cooking for over 4,000 years. Egyptians also used the spice in mummification rituals as early as the 1200s B.C. Two thousand years ago, pepper reached Southeast Asia, and it has been grown […]
Tender, chewy farro and earthy mushrooms make this hearty soup a meal in itself. Although it takes an hour to make, most of that is simmering time, during which you can feel free to curl up with a good book and wait for the flavors to meld. Farro is an ancient grain that is said […]
Making mustard is not only simple but is versatile – there are thousands of taste combinations that will suit whatever it is you’re cooking – so why limit yourself to store bought mustard? Mustard is made of a basic mixture that consists of dry mustard seeds, vinegar and the seasonings of your choice. They get […]
There is a restaurant in Naples called Limoncello and today we pay tribute to them – the food is always excellent, the pizza bianca they serve before the meal out of this world and they make the best grilled calamari around. They also make brilliant Limoncello and few people leave without having, at least, one. There […]
The first time I ate bottarga was in a trattoria in Rome; the owner-cum-chef wasn’t overly friendly when I asked for a menu and tersely said that it changes daily because he only cooks the best and the freshest. Then he gave me three options. I learnt, that day, that in most Italian eateries it’s […]
If I was forced to choose a favorite cheese, I’d leave the room because it’s impossible so I’d have to choose a top 20 and, without doubt, good mozzarella will be one of them. Whilst many people believe that this cheese is essentially a generic term for a number of Italian cheeses, as far as […]
Polpette are meatballs Meatballs are served as a main dish or in soups all throughout Italy. Almost every country in the world has their own version of a meatball. Italian-Americans created their own main dish of meatballs served with spaghetti, which is something I had never seen before in Italy. With this recipe, I remembered how much I loved these little […]
A good Sicilian peperonata is one of the most underrated and economical meals on menus today. It’s a brilliant option for vegan and vegetarian guests and it’s truly easy on the pocket, an important factor nowadays. Peperonata can be eaten hot and at room temperature like its cousin caponata; the advantage of eating this at […]
Garlic (Allium sativum) has been used and abused through the ages and most of us can’t imagine life without it even though we quite often wish that it had never been discovered. It belongs to the onion family (alliaceae) and is one of the most well loved of all spices, and has been used for both […]
Torta della Nonna is a traditional Roman and Tuscan dessert to be found in most Italian bakeries. Rome, the eternal city, produces one version and Naples, the city for the sweet toothed on the Italian mainland, the other. The cake is delicious, similar to the Pastiera Napoletana and is made at Easter. The Italians aren’t […]
I get a lot of emails asking for new chicken recipes, since it is the most popular meat in America. I took influence from my recent trip to Tuscany and found this simple and delicious recipe called Pollo al Mattone which means “chicken under a brick”…but I decided to eliminate the brick and instead I cooked it in my cast […]
The casatiello is a traditional Neapolitan bread that is made as part of Easter celebrations. Typically donut shaped, it features a mixture of water, lard, lots of pepper, and brewer’s yeast. It is also enriched with many different varieties of cheese; in particular, and cured meats are hidden inside. The main difference between the casatiello […]
Like all other countries on earth, Sardinia has had her fair share of problem but it hasn’t had a negative effect on the people at all – they are extremely hospitable and generous to a fault and will invite a stranger into their homes to share a meal at the drop of a hat. Pasta […]
I was introduced to polenta when I was 15 and it took me one sauce-dripping bite to fall in love! I learnt to make it shortly afterwards and I’ll have you know it wasn’t that instant quick cooking stuff; it was the boil-for-45-minutes-stirring-continuously kind and it was so worth it. Admittedly I fluffed the bit […]
Italy is home to a lot of delicious cheeses. Every region, every area has their own traditional cheese which is enjoyed with cold cuts, pastas, meats or just straight up. Learn the different characteristics and pairings of these Italian cheeses.
A Japanese legend tells of a warrior who became so old that he outlived his family. His most precious memory was of playing underneath a cherry tree, but when it died, he was so devastated that he wanted to die too, despite the fact that a new tree had been planted nearby. That winter, the […]
Choux pastry isn’t made like other types of pastry. Here the fat is put into a pan with water and when this has boiled, the flour is poured in and the mixture beaten. It’s really important that you only beat the flour until the pastry is smooth and it only takes a few seconds.If you […]
For many people, if you were asked to name a fruit or vegetable that reminds you of a specific country, the humble tomato, would probably score very highly when discussing the country of Italy. The rich, vibrant red color used in so many famous Italian dishes; the base sauce for traditional Pizza, Ragù alla Bolognese […]
Anelletti al Forno. From the city of Trapani in Sicily comes this delicious baked pasta dish, similar to a Baked Ziti, but with a smaller pasta shape. I switched out the usual meat sauce of pork and beef and used ground turkey, which is lighter and perfect for the hotter days of Summer. I sent […]
