Archive for category: cheese

Mozzarella

Mozzarella

Mozzarella has its origins in southern Italy and is a fresh cheese originally made from (water) bufala (female water buffalo) milk  but nowadays is usually made from whole, cow’s, milk.  The technique used to produce mozzarella, and other fresh cheeses,  is referred to as Pasta filata (i.e., “spun paste”) also known as stretched-curd, pulled-curd, and plastic-curd cheeses (which are usually also [...]

Grilled Cheese – Italian Style

Grilled Cheese – Italian Style

When it comes to grilled cheese the basics are essential.  One needs good bread, good cheese, a good cooking fat, and the right type of cooking heat.  If you’ve ever had a bad grilled cheese sandwich, Italian style or not, then the panino was probably lacking in one or more of the items above! Our grilled cheese, Italian style, features good [...]

Ricotta Cheesecake

Ricotta Cheesecake

Ricotta has always been part of my culinary life.  My mother makes ricotta on a weekly basis and I grew up eating it smeared on fresh bread, with pasta, extra virgin olive oil, and grated Parmigiano Reggiano, and, of course, stuffed in fresh pasta such as ravioli and tortellini.  Given Ricotta’s versatile nature it’s no surprise many Italian cooks make [...]

Pane in Cassetta (Grilled or Toasted Panino) with Prosciutto di Parma, Cheese, and Pane Pugliese

Pane in Cassetta (Grilled or Toasted Panino) with Prosciutto di Parma, Cheese, and Pane Pugliese

One of the most ubiquitous panini (plural for sandwich) in all of the Italy is prosciutto and cheese.  In fact, I made so many of the aforementioned panini in Italy one summer (helping Zia Teresa in her small shop) I thought all Italians survived on prosciutto (or prosciutto cotto <steam cooked Parma ham>) and cheese alone. Italian’s fascination with panini are easily understand and well placed when [...]

Italian Onion Soup with Fontina and Thyme

Italian Onion Soup with Fontina and Thyme

(photo: courtesy of Dr. K.; from a clockwise position: raw onions, reduced onions, water added to reduced onions, onions prior to cooking, and finished product). When our die hard fan Dr. K. mentioned he tried a new recipe from Michael Ruhlman’s excellent new cookbook Twenty I was eager to hear which dish he attempted.  And when Dr. K. sent us photos [...]

A Columbus Day Weekend with Italian Cheese, Salumi, Truffle Honey, and Cherry Preserves

A Columbus Day Weekend with Italian Cheese, Salumi, Truffle Honey, and Cherry Preserves

You have to love any establishment that sells over 200,000 pounds of Italian cheese in a given week, in turn we’ve fallen deeply in love with the Pittsburgh based, Pennsylvania Macaroni Company.  The Italian food store was started in 1902 by Sicilian immigrants from Trabia and they now carry well over 5,000 Italian specialty items, including an online business that will slice [...]

Pecorino “Monte Poro” Aged Sheep’s Milk Cheese from Calabria

Pecorino “Monte Poro” Aged Sheep’s Milk Cheese from Calabria

  (photo: small block of Pecorino “Monte Poro” from Calabria)Sit down for a meal at any restaurant or home in Calabria and you’ll most likely encounter some variation of sheep’s milk cheese; specifically, Pecorino.  During our recent trip to Calabria, for example, we ate Pecorino 4-5x per week and often mixed in a platter with local salumi and olives.

Panino with Grilled Chicken, Roasted Peppers, and Gorgonzola Balsamic Dressing

Panino with Grilled Chicken, Roasted Peppers, and Gorgonzola Balsamic Dressing

(photo: a piece of Italian Gorgonzola or blue cheese that I used with our basic salad dressing recipe) Condition Yourself to Love the Foods You Hate I’m always surprised when folks tell me they don’t like a particular food or ingredient such as cilantro, baby goat, rabbit, blue cheese or Gorgonzola, etc.  When I ask folks why they don’t like a [...]

Extra Virgin Olive Oils for Tomato Salad and Fresh Mozzarella

Extra Virgin Olive Oils for Tomato Salad and Fresh Mozzarella

One of my favorite ways to consume olive oil is via the simple and humble tomato salad.  Our tomato salad is prepared with red onion, basil, dried oregano, Kosher salt, freshly ground black pepper and the best extra virgin olive oil we can get our hands on.   Recently, we’ve fallen in love with two extra virgin olive oils that [...]

Pasta with Ricotta, Tomato Sauce, and Parmigiano Reggiano

Pasta with Ricotta, Tomato Sauce, and Parmigiano Reggiano

One of our standard pasta dishes here at Scordo is Pasta with Ricotta, Tomato Sauce, and Parmigiano Reggiano.  Our  ricotta is often homemade (see our recipe) and the tomato sauce comes by way of our canned tomatoes.  The pasta condiment produced here is the ideal representation of tomato, rich cream, and hearty flavors (think of it as lasagna or pasta al [...]