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.
Get the recipe:
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.)
Videographer Ian Falcone records video of Caputo Brothers Creamery co-owner Rynn Caputo demonstrating how to make fior di latte cheese. In anticipation of expanding to open a restaurant in Spring Grove, Caputo Brothers Creamery is revamping its website, to which it will add demonstration videos.
Having not yet had the opportunity to travel abroad, one has to rely on the images and commentary from individuals who have ventured around the world to get a since of what the local people in other countries look for in a dining establishment. Also how the business owners interact and become a part of the family with the patrons who see them regularly.
WHEN a restaurant is called Venezia and the owner is from the shores of the Adriatic, you'd guess he was Italian. In fact Erjon Ferracaku is Albanian one of the first generation citizens of the young democratic republic to settle in Britain.
Los Angeles has never been rich in the sort of red-sauce Italian restaurants so common on the other coast, but it has always been notable for the other kind: restaurants in which Italian cooking and the idea of fine dining were not incompatible. It could be argued that the culture of New York's expense-account Italian kitchens began with Romeo Salta's Chianti here in the 1930s, that Perino's led the way for luxury Italian style in the 1960s and that Rex and Valentino established U.S. alta cucina in the 1970s.
Anthony Theocaropoulos grew up in Greek diners -- "I remember going into [my father's] diners and living that skit from Saturday Night Live," he says. "You know, the John Belushi 'cheeburger, cheeburger' line.
We had the opportunity to be in Orange County just south of Los Angeles for a day and made the most of our dining and shopping opportunities. We shopped at the ultra-upscale South Coast Plaza and had some excellent Italian Cuisine at Quattro Q4 Caffe, which is located between Emporio Armani and Jimmy Choo.
Chef Angela Hartnett talks about her Italian heritage, how she learned to cook and what Gordon Ramsay was really like to work for. Chef Angela Hartnett talks about her Italian heritage, how she learned to cook and what Gordon Ramsay was really like to work for.
The Southern Tour of Italy features spicy pesto shrimp, cheese-filled mezzaluna and bucatini topped with spicy tomato bacon sauce. After the success of the Never Ending Pasta Pass , Olive Garden is turning to the Internet once again for its next promotion.
Celebrity Chef and Author Mary Ann Esposito will be stopping by the Durham Public Library on Wednesday, Nov. 19, at 6:30 p.m. The library is at 49 Madbury Road. Free parking with overflow parking will be available at Oyster River Middle School, 1 Coe Drive, Durham.
At the end of our meal at Francesca's Pizza and Italian Kitchen in Liverpool, we turned our attention to dessert. But as tempting as the choices were, the leftover Utica greens were even more appealing.