| Vincent Scordo is an Italian American who writes all about Italian food and life. He believes in the Italian Life for Everyone! >> |
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Think of Pappardelle as fettuccine (see our guide to dry pasta) on steroids (basically very broad fettuccine). Pappardelle derives from the word “pappare” which means “to gobble up.” The pappardelle I consumed was egg based and made by Rustichella. I always associate Pappardelle with meat sauces, specifically a ragu made out of rabbit(it was a favorite of mine growing up [...]
Back in April, I posted about one of my favorite egg sandwiches made with a simple fried egg, fresh humus, and slices of ripe tomato on a whole wheat Ciabatta. Sandwiches prepared with a perfectly fried egg (with a warm runny yoke) are ideal because the egg provides both the protein (white) and the dressing (yoke). For me, the combination [...]
Many personal finance gurus will tell you to head to your local food market with only certain items in mind and shop only by price. Moreover, the penny pinching crowd would argue that the purpose of buying, and in turn consuming, food is to be as efficient and cost effective as possible. As you probably guessed, I don’t subscribe to buying [...]
Like any controversial figure, the mighty anchovy is a highly misunderstood food type. In the US, unfortunately, preserved anchovies have a bad reputation and are seen as a bad smelling (and overly salty) fish. The reputation, however, is undeserved and the tiny dynamo of a fish should be consumed with pleasure and as often as possible! (photo: my favorite brand, [...]
Rice and Peas (Risi e Bisi) is basically a variant of risotto and while a good risotto is creamy in texture, a good bowl of risi e bisi is looser in composition. As you would guess, the humble pea is the star of the rice-based dish and the fresher the pea, the better the dish (here’s my guide to buying fresh [...]
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