It’s hard for my ego to accept, but there are certain things I can’t do in the kitchen (sorry to let you down loyal Scordo readers, but it’s true).  I count making soup and baking as two kitchen tricks I just can’t pull off.  Baking is an exact science with little room for ad-libbing and it just doesn’t fit with my […]

(photo: close up of our parsley, artichoke, sun dried tomato, and romaine lettuce salad) Next to incorporating the right leftovers into a great sandwich, putting together a “leftover salad” is one of my favorite food shortcuts; that is to say, having a great meal full of flavor without a big undertaking.  After all, what’s the point of cooking great food […]

(photo: With the Imperia in the background, tiny mounds of Fettucine lay to dry) My wife’s family celebrates Palm Sunday via a never ending feast of homemade Fettucine (made via the standard Imperia pasta machine).  The homemade fettucine are delicate and wonderfully light (“light” is something you hear lots of people say about homemade pasta, I agree but I’m not […]

Last Thursday I consumed Bucatini (from Colavita; decent pasta given price) with Alio and Olio.  The Scordo Pasta Challenge lives on; six shapes down and a little under 300 shapes to go!

(photo: diced up and waiting for the pan!) UPDATE: 4/2/10 Annelle Williams is the winner!  Contest is now closed! I’ve written on virtues of salumi, but to my surprise I haven’t waxed philosophically on sausage – that other ideal representation of the almighty pig. Italian Sausage, as it’s referenced in the States, is often grilled, used in stuffings, soups and […]

(photo: Many Italians are frugal, but ask an Italian what he or she loves better, a fig or money and the answer will almost always be the king of fruits, the fig) If you haven’t noticed, Scordo.com has been focusing on living the Italian Way recently.  Scordo began as a practical living and personal finance blog, but what I noticed […]

  Cannelloni have a special place in my heart as I’ve always consumed them on special days (such as a holiday or a birthday).  My favorite Cannelloni are prepared in a simple manner, that is, with fresh ricotta, parsley, and tomato sauce.  Cannelloni are typically boiled and then stuffed with ricotta and thereafter they are baked in the oven with tomato sauce. […]

Paccheri is one of those shapes I wasn’t aware of until I stumbled across it in the Rustichella catalog.  Paccheri is a super variant of rigatoni (without the ridges) and best prepared with chunky sauces (such as a ragu with rabbit, for example).  However, I cooked up a batch of Paccheri and simply added very good extra virgin olive oil, freshly grated Parmigiano […]

(photo: Latella family olive orchard outside of Pellegrina, Italy) (3/22: Update – Contest is closed and the winner is Joe. D., congratulations!  And thanks to everyone for leaving a comment)  Click here for my other olive oil reviews! Images have always played a large role in my life.  I still have vivid images in my mind of childhood events like playing […]

(photo: Tripolini close up) The Northeast saw a monster wind and rain storm over the weekend with many downed trees and electrical lines.  Some of our neighbors in NJ also lost water pressure.  Luckily our home was spared and we didn’t see any crashing white pine, sycamore, or silver maple, as was the case a couple of years ago when […]