Not Just Mac & Cheese (Maccheroni alla mortadella al forno)
View Original Article Yes, this baked maccheroni casserole is essentially mac & cheese, but on a whole different level -- as with much Italian food, it's a simple preparation, but with quality ingredients that make all the difference. It's a quick, easy, and immensely satisfying dish which can easily be a main course when paired with a green salad or any other vegetable side.
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View Original Article It seems like one of the easiest things in the world to cook: You boil some water, throw in some pasta, set the timer for the minutes indicated on the package, add a little oil to keep it from sticking, the buzzer rings and voila! It's done. Throw it onto some plates, ladle lots of sauce on top and you have dinner. Simple, right? And yet, in my opinion, there is no worse mistake in Italian food than soggy, overcooked pasta (and it's far too common). Misconceptions about pasta and the best way to cook it still abound, while methods and tips that Italians consider common knowledge might be news to many.
Read on for everything you always wanted to know about cooking pasta (but were afraid to ask).
View Original Article Street food -- in the form of pop-up stands or roaming food trucks -- is growing more and more popular in the U.S., but throughout the world and history, street kitchens have long been the primary type of public eating establishment, before the birth of the restaurant as we know it today. In Italy, street food has existed since at least Ancient Roman times, when counter-serve "snack bars" called thermopoliasold hot prepared dishes. And pizza and pasta, two of the most famous Italian foods, started out as on-the-go snacks. In 19th-century Naples, it was normal to eat maccheroni at street vendors -- with one's hands! Pasta is no longer considered a street food (or a finger food, for that matter), but quick eats persist to this day throughout Italy at kiosks, stands, and food trucks. Here are some recipes for typical Italian street foods, to recreate the experience in your own kitchen.
View Original Article In the past, Tuscans were called mangiafagioli("bean eaters") by other Italians, a clue to how important a part the ""poor man's meat" played in the Tuscan diet. Beans don't have quite such a central role these days, yet still appear in many traditional Tuscan dishes.
And now that we know what nutritional powerhouses they are -- rich in fiber, protein, vitamins, and minerals yet low in fat, calories, and cholesterol -- it seems that bean-eating is due for a comeback! Here then, a couple of great legume recipes.
(Image: Il mangiafagioli by Annibale Carracci, 1584)
View Original Article Although I write about Italian food, I've just moved to France (Paris, to be precise), so the food traditions of the Mediterranean town of Nice (Nizza in Italian), with their strong Italian influences, are particularly interesting to me. The cuisine of the French Riviera town -- perhaps the most well-known examples being salade niçoise, tapenade, and ratatouille -- blends typical Provençal ingredients and cooking methods with those of the Italian regions of Liguria and Piemonte and often features olives, olive oil, anchovies, and plenty of vegetables. Think of it as French-Italian fusion!
Read more and get the recipe...
It just might be panna cotta, which, despite its name (it translates literally as "cooked cream"), actually doesn't require much cooking, and certainly doesn't involve turning on an oven.
This delicate cream-based spoon dessert, thickened with gelatin and served chilled, is also quite easy to make but makes an elegant impression when served at the end of a meal.
You can serve it with fresh berries or a simple chocolate sauce, fruit compote or coulis.
Recipe for Panna Cotta
A traditional and popular Italian dessert originating in the Piemonte region. Get the recipe.
View Original Article Italians celebrate Easter in may ways throughout the different regions, but generally with chocolate eggs for the children containing toy surprises, roast lamb or goat, spring vegetables such as artichokes, and a colomba (dove) a cake made with the same dough as panettone but baked in the shape of a bird and topped with coarse pearl sugar and/or almonds.
As a special Easter chocolate treat, together with a variety of traditional Easter recipes we have a recipe for decadent Bacio brownies, made with the famed chocolates from the Perugina brand.
Buona Pasqua a tutti!
Bacio Brownies (Brownies al Bacio)
I had the pleasure of speaking recently with Viola Buitoni, descendant of the Buitoni family that founded a food empire spanning pastas and sauces to the Perugina chocolate brand, makers of the famous Baci chocolates. She shared family legends and a recipe for luscious brownies made with Baci chocolate candies.
View Original Article Even in Italy, the land where the Slow Food movement originated, people are busier than ever these days. On a lazy Sunday you might have time to slow-cook your ragu' for hours, but on a weeknight, if you're just getting home from work, you're tired, and you don't have a lot of time or energy, you probably want something faster and simpler. Here are some dishes you can have on the table in less than 30 minutes, either start-to-finish, or by making them ahead of time and simply reheating!
The holidays in Italy seem endless, and each one has its special associated foods, which might differ from region to region. Part of the reason for so many holidays is the fact that every single day of the calendar year is the Feast Day of one or more Catholic saints. This doesn't mean that every day is a holiday in Italy, of course. March 17, for instance, the feast day of San Patrizio (better known in the English-speaking world as Saint Patrick), is not celebrated in Italy. (He is the patron saint of Ireland, after all.)
People looking to help local high school seniors and enjoy an Italian meal had a chance to do just that at a luncheon hosted by the Gogebic and Iron County Paisano Club on Saturday. Around 30 people visited the Hurley Senior Center for a lunch of Italian sausage, polenta, Italian sauerkraut a beverage and desert.
Mary Ann Esposito, host of the longest-running cooking show on public television, travels around the United States and Rome, Italy in search of recipes that can be prepared in thirty-minutes or less for a busy audience that has time to enjoy great Italian food but doesn' t always have time to prepare it "the old way." Frozen in the freezer or fresh from the garden, Mary Ann elevates artichokes to a new art form, when she goes nella cucina, to the kitchen, to create a quick and elegant, puff-pastry Artichoke Tart.
Putting the pasta behind her! Former party girl Lindsay Lohan turns domestic goddess as she cooks Italian dinner in London She's often seen hitting the latest London hot spots after taking the stage in her new play Speed The Plow. But Lindsay Lohan's vow to turn her life around seems to be working as she showed off a more domesticated side following a matinee performance on Wednesday.
If you're an Italian-American, especially if your roots track back to Southern Italy, you know that it has long been customary to steer clear of eating meat on Christmas Eve. Instead, traditional, family-style celebrations on Christmas Eve, or La Vigilia, as the day is referenced in parts of Italy, are often marked by a Feast of Seven Fishes.
Restaurant Gems: Franco's Italian Caffe in Scottsdale
Restaurant Gems: Franco's Italian Caffe in Scottsdale Way back in 1987, Tuscan-born Franco Fazzuoli shook up this town with an unknown cuisine: Italian. Check out this story on azcentral.com: http://azc.cc/1pclBzF Way back in 1987, Tuscan-born Franco Fazzuoli shook up this town with an unknown cuisine: Italian.
New Dining Option in the Area: Italian Restaurant and Market Opens
Located at 24 New England Executive Park in Burlington, the restaurant and market focuses on regional Italian cuisine within its 14,000 square foot building, delivering a true Italian feel with imported limestone from Italy and reclaimed wood and bricks as accents. Guests are welcomed to the restaurant through Tuscan Market, which hosts prepared foods including pasta and sauces made daily, fresh salads, panini, pizza, daily baked breads, artisanal meats and cheeses, fresh local produce, handmade gelato, pastries, Italian soda and house-brewed coffees, as well as hundreds of artisanal Italian products to stock any foodies pantry.
This isn't your father's pasta: The future of Italian cuisine has arrived
Brigantessa opens this evening on East Passyunk Avenue. The second restaurant from chef Joe Cicala and his partners Cathy Lee and Francis Cratil-Cretarola will focus on Southern Italian cooking and a menu built around the restaurant's wood-fired oven.
Scandic Anglais opens the Nordic region's first Jamie's Italian
On Thursday 16 October, Scandic and acclaimed chef Jamie Oliver will be opening the Nordic region's first Jamie's Italian at Scandic Anglais in Stockholm. With its 195 seats and large bar, the restaurant will be serving up great value, simple, rustic Italian food using local and organic produce combined with fresh pasta made on the premises daily.
In Israel, one tends to think of eating fish only in places that are situated on the seashore, but great fish dishes can be found in places that are inland, such as the Lavan restaurant in the Jerusalem Cinematheque. The kosher dairy restaurant offers a rich menu, a warm atmosphere and a fantastic view of the Old City.
Activist investor Starboard Value on Friday succeeded in its push to replace all 12 seats on Darden Restaurants' board with its own nominees. It's not clear yet how Starboard will try to shake up the company right away.
Spicy squid can satisfy a hankering for Italian food
Spicy Squid and Escarole gets its kick from Aleppo pepper and pepperoncini, and a glaze of white wine, lemon juice and olive oil ties the ingredients together. Monday is one of those holidays that some people will realize only if they happen upon a federal office and find it closed.
Bill of Fare: Original Dominick's features quality Italian food at reasonable prices
Vincent Scavo was an entrepreneur who left his native New York City to work for his brother Dominick in New Jersey restaurants in Ewing, Flemington and Newtown, Pa. He took that expertise with him in 1974 when he opened his own Original Dominick's in Washington Crossing, Pa., just across the Delaware River from Hopewell Township.
Syracuse's Best Italian Restaurants: Where to go in CNY for pasta and more