Archive for November, 2010

Recipe: Italian Broccoli Bean Soup

Recipe: Italian Broccoli Bean Soup

Let’s do a straight recipe today – Italian Broccoli Bean Soup: Recipe: Italian Broccoli Bean Soup   Print Prep time 10 mins Cook time 1 hour 30 mins Total time 1 hour 40 mins   Cook: Vince from Scordo Recipe type: Soup Serves: 6-8 Ingredients 2 cloves garlic 1 medium onion Extra Virgin Olive Oil Broccoli (including peeled stems) Cranberry [...]

The Italian Life and Culture: Photos of Life in Calabria

The Italian Life and Culture: Photos of Life in Calabria

(photo: by Piero Morello.  Children in Calabrian classroom.) One of the great appeals of living in a country like Italy is that daily life is truly enjoyed.  That is to say, a stroll by the sea, a day hunting with friends, or a simple prank in a classroom is seen as a form of fulfillment or happiness. The following photos [...]

How to Follow Scordo.com

How to Follow Scordo.com

(photo: the Scordo vineyards wrapped in holiday cheer!) If you follow Scordo.com , chances are you probably visit the site directly every day to check if I’ve posted something new.  If there isn’t a new article when you visit the first time, then you may keep coming back to see if there’s new content. That’s not a great use of [...]

Review: Columbus Wine Salame and Limited Edition Porcini and Truffle Artisan Cacciatore

Review: Columbus Wine Salame and Limited Edition Porcini and Truffle Artisan Cacciatore

(photo: Columbus Artisan line seasonal cacciatore) I’ve written about Columbus’ Artisan salumi line in the past (including their hot sopressata, cacciatore, finocchiona, crespone, salami secchi, and standard Sopressata) and their high-end line is outstanding as it’s made with a higher grade of pork, allowed to age 21-90 days, hand tied and stuffed, and made with natural casings.  Click here if [...]

What is Fennel and How to Consume It

What is Fennel and How to Consume It

Young Scordo’s First Experience with Fennel Like most foods I love today, my first introduction to fennel was a catastrophe.  My mother recalls a Christmas Eve dinner back in 1981 when a young Scordo (viz., me) erupted in a temper tantrum to end all temper tantrums when it was suggested by an inebriated uncle that he try a piece of [...]

Lasagna

Lasagna

I like to refer to Lasagna as the “secret weapon” pasta; that is to say, it’s easy to prepare, freezes well, and seems to be a perennial favorite (thus you can make and consume it often!).  And as Wisegeek.com suggests, the history of the name lasagna is also very interesting.  The word lasagna is derived from the Greek lasanon, which [...]

Recipe: Linguine with Clam Sauce

Recipe: Linguine with Clam Sauce

(photo: the final dish including clams, parsley, garlic, olive oil, and red pepper flake) The following linguine with clam sauce recipe is basically pasta alio e olio (garlic and olive oil) with the addition of minced clams (I like the brand “Snows”).  Note: you can use fresh clams but I recommend steaming the clams and shucking them, as opposed to [...]

Tortellini in Brodo or Tortellini in Broth

Tortellini in Brodo or Tortellini in Broth

(photo: closeup of tortellini, broth, and chicken) Tortellini in Brodo represents everything Italian food ought to be; that is to say, simple, satisfying, and elegant. (photo: closeup of pasta and chicken) Here, then, is my recipe made with, mostly, chicken brodo and spinach tortellini.  Tortellini is also a pasta so this counts towards the Scordo Pasta Challenge - shape #145) (photo: [...]

Best Italian Movies: Top 25 Italian Films

Best Italian Movies: Top 25 Italian Films

Best Italian Movies One of the most frustrating (yet liberating) aspects of studying philosophy as an undergraduate was the idea that one could construct a logical argument for pretty much anything.  So, I spent my University days racking my brain at getting at “ultimate truths” like whether God exists and if our minds are separate from the physical world (the “Mind/Body” [...]

Recipe: Roasted Rabbit or Coniglio Con Pomodoro, Cipolla, Vino, e Le Erbe

Recipe: Roasted Rabbit or Coniglio Con Pomodoro, Cipolla, Vino, e Le Erbe

Roasted Rabbit or Coniglio Con Pomodoro From a culinary perspective, I’m always surprised by what one culture finds appealing and another finds foreign and strange.  For example, in parts of Sicilia consuming raw snails is thought to fight gastrointestinal disorders and in Tuscany (and other parts of Italy) pork blood pie is prized (and it’s tied to the idea of [...]