| 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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Making gnocchi, or potato pasta, can appear difficult or daunting but like making standard homemade pasta the process is fairly straightforward if you keep a few tips in mind. For example, if you use starchy potatoes (along with the glutten from the flour) the dough will hold very well. Further you should always bake your potatoes so that water isn’t [...]
When it comes to Fettuccine Alfredo (Fettuccine al Triplo Burro) one ingredient separates the dish as it’s prepared in the United States versus Italy; viz., cream. The original dish was created (or popularized) by Alfredo di Lelio when he supposedly tried to cook something satisfying for his pregnant wife. Alfredo created a sauce of butter and grated Parmigiano-Reggiano and the dish was enjoyed by both his wife,and later, the many [...]
To say that the sea is important to the Province of Calabria would be a considerable understatement. In fact, the sea is probably the single most important geographical attribute in all of southern Italy where, in some places, it’s a little over 30 miles from one side of the peninsula to the other; e.g., from the Tyhrrenian to the Ionian in Calabria. [...]
We’re big fans of the classic eggplant pasta dish pasta alla norma but when we have a big appetite and are craving a pasta dish that is slightly more substantive we turn to our Eggplant Bolognese recipe prepared with large rigatoni. Eggplant Bolognese is a meal in and of itself and combines delicate pieces of fried eggplant with satisfying ground beef and tomato [...]
Orzo resembles a large grain of rice (risoni) but is in fact a type of pasta. Orzo means barley in Italian and it’s the Swiss army knife of pasta shapes; for example, it can be used in soup, as a side salad, and even baked in the oven. Our Italian mother, used orzo primarily in soups such as chicken brodo and, [...]
Strozzapreti pasta is translated as “priest choker” and is an elongated form of cavatelli. The legend has it that the priests of Emilia-Romagna and the surrounding regions enjoyed the long pasta so much that they choked while eating it. I can certainly understand eating strozzapreti quickly as it is, indeed, a delicious pasta. Strozzapreti is a fairly straight-forward pasta shape to make at [...]
Here’s our homemade spinach pasta recipe made with semolina and white flour. The end product is a terrific fresh spinach fettuccine pasta ideally served with good butter and lots of grated Parmigiano-Reggiano. Ingredients: 2 cups of semolina flour (we used a very good Pastificio Vicidomini semolina flour from the excellent online shop Olio2go) 1 cup of all purpose flour 1 cup of [...]
The following rigatoni with diced zucchini, mushrooms, and anchovy recipe is a variation of a dish we prepared in the late Winter. This dish makes use of high quality cured (in olive oil and red pepper flake) anchovies and finely diced vegetables and garlic. The flavor of the pasta dish will knock your socks off and leave you befuddled and asking how such [...]
At times, one can feel glutinous about consuming too much pasta especially if the portion size is large (even for a dyed-in-wool Italophile) . So, when we crave pasta (in a slightly larger portion size) we turn to any number of leafy greens as a condiment. The following rigatoni with spinach, garlic, and parsley recipe is hearty and packed full of good for you [...]
I have a love hate relationship with brocolli that is very similiar to my opininion about zucchini. Namely, both vegetables are fairly plain tasting and need to be manipulated thoroughly to be enjoyed optimally. Our standard way of consuming broccoli is to do a quick parboil and then toss with plain breadcrumbs, salt, pepper, red pepper flake, garlic, and lots [...]
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