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.)
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."
PASTA PLEASE: Twins George and Annie Bowran on a special visit to Jamie's Italian for their favourite meal, celebrating World Pasta Day. Picture: DYLAN COKER It's pasta, and it gets an especially big tick from tucker-loving twins George and Annie, who are heading for a big favourite-foods day when they turn 4 next week.
Upscale Gallo: Pasta, Pizza And Piedmontese Filets
The title of his recently released book is "Never Trust a Skinny Italian Chef" a journey through his life personal and public with an insight into his creative process and passions for music and art. Bottura has a state of the art music system in his kitchen and he likes to cook to the sound of music.
It's not nose-to-tail dining, it's tail-fin-to-gill: A Toronto chef brings his genius with marrow and off-cuts to coastal Italian cuisine If you have ever wondered what the Italian chef who popularized deep-fried prosciutto-wrapped lambs' brains at Toronto's Buca eats while journeying through coastal Italy, I can tell you it's pretty much as you feared. And maybe worse.
Iavarone Brothers, a family tradition now turned into a fourth generation brand, is well known to provide authentic Italian delicacies for the gourmet palate in New York. Its detailed attention to customer service and quality goods has earned them high ratings from demanding food critics, including Zagat's, which has rated it as one of Long Island's best markets for the last three years.
Jimmy John's Issues Noncompete Clause to Its Employees
The lengths to which some companies go to protect their image can sometimes be, well, ridiculous at best. In the olden days, before chefs and foods became trendy and marketable, when mom-and-pop operations staked their claims and reputations on their family name, you found real quality control.
12 Pantry Staples You Can Turn Into Thousands of Meals
It's got pilasters and curved archways and marble statuary and carved fireplace mantles and complicated deco wrought-iron work. In short, the new Villa Bellini in the 1928 building that housed Tio Pepe for decades is a knockout.
While it is known for many things, Italy is undeniably famous for its incredible food. Many who visit Italy arrive with their mouths watering for dishes that are at their best when they are authentically Italian.
Bread Feast, a series of weekly dinners prepared by Palena's former culinary team of Frank Ruta and Aggie Chin, will debut on Thursday at Bread Furst , more than a month later than originally planned . Tickets for the first four-course meal are now on sale online for $85 per person , with more dinner dates expected to be added soon.
Sole di Capri's Pastiera, One of Our 100 Favorite Dishes
Perpetually crowded at lunch, this petite Italian restaurant run by Ecuador-born, Piedmont-raised-and-trained chef Eddy Erazo hits it out of the park with gentle prices and homey Italian cooking that never skimps on bold flavor. Toothsome pastas emerge from the subway vestibule-sized kitchen wearing thick coats of tomato and cream sauces, and the chef anchors antipasti plates with thick wedges of freshly made mozzarella.
Taste of Italy fundraiser provides student scholarships
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.
Is there a better place in town for pasta right now? From his house-made spinach lasagna stuffed with chicken meatballs to his butternut squash pansoti and classic pappardelle bolognese , chef Bobby Matos is rockin' the kitchen with delicious Italian food.
Slurp That Spaghetti! Where to Celebrate National Pasta Day in the Twin Cities
Sure, it's easy to boil some water, toss in some spaghetti, and open up a bottle of sauce at home... but there's something divine about the perfect plate of pasta while you're out on the town. The snap of al dente tendrils of bucatini, the melt-in-your-mouth creaminess of ravioli, meaty and rich Bechamel-drenched lasagna -- we love it all.
And no wonder: Ridgewood newcomer S. Egidio is a local novelty, an Italian restaurant run by a newly arrived Italian chef with food that is both authentic and creative. Its menu is simple: Italian cured meat, imported cheeses, salads, a few appetizers, and Neapolitan pizzas that are blasted for a minute in a 1,000-degree oven until blistered and bubbling.