Tagliatelle with peas and salmon is made with the very versatile, you guessed it, tagliatelle pastashape .  We used salmon and peas as the main ingredients, but you can substitute shrimp or any other firm flesh fish to serve with the peas and tagliatelle. Tagliatelle with Peas and Salmon   Print Prep time 15 mins Cook time 20 mins Total time 35 […]

(photo: the three Pastificio Vicidomini pastas and extra virgin olive oil included in the contest – six total items – the photo was taken in our basement pantry so excuse the appearance) We love making people happy with food and nothing warms my heart here at Scordo more than giving away great Italian food products to our loyal readers and fans. […]

(photo: ingredients for our mafalde fish pasta include wild or standard dandelion greens, garlic, onion, salmon, and grouper) When I speak to my mother on the phone each night (yes, don’t snicker there’s no way around avoiding your Italian mother) she inevitably asks me, “so, what did you make for dinner?”  And while I often answer back with a southern Italian classic […]

(photo: radiatori with tomato sauce or ragu and tiny meatballs or polpettini) Radiatori are medium sized (short) pasta shapes that look like older style radiators (hence the name).  Radiatori are thick, have a ruffled edge, and are used like fusilli (with thicker sauces such as a ragu).

Stuffed pasta, of any variety, is adored in Italy and it is served on special occasions and on ordinary Sundays.  Stuffed pasta includes ravioli, tortellini, lasagna, cannelloni, manicotti, etc.  The Cannelloni with Beef (Cannelloni di Manzo) , and/or minced beef recipe below is a variation on the traditional cannelloni with ricotta / cheese recipe. Cannelloni with Beef (Cannelloni di Manzo)   […]

(photo:Italian durum wheat pasta made by Carlo) When it comes to reviewing Italian products we’re pretty blunt and we’ve, unfortunately, offended a few Italian product manufacturers with not so positive feedback.  In fact, when companies approach us to review already prepared products we often turn them away for fear of writing yet another negative review.  In turn, many of our favorite […]

  (photo: linguine fine with zucchini and red onion) It’s only fitting that after posting about cucina povera that our part of northern New Jersey is hit with yet another apocalyptic event; namely, a freakish snow storm in October causing hundreds of tree limbs to crumble under the weight of several inches of heavy precipitation.  Our small New Jersey town saw roofs collapsing, cars […]

(photo: Orecchiette with broccoli rabe) Orecchiette is literally translated as “little ear” and the pasta is created by using the thumb to press down on the pasta dough to create a concave shape or disc.  Orecchiette originate from the southern Italian province of Puglia located on the “heel” of the boot.   I like orecchiette because the shape holds the condiment or sauce […]

If you haven’t noticed we don’t do many dessert recipes on Scordo.com and the reason doesn’t stem from a philosophical objection to sugar, flour or butter, rather we don’t bake often because we’re, frankly, not very good at it (though we’re getting better all the time)! Baking requires precision and following recipes one to one; a process that goes against our improvisational talents […]

  (photo: spaghetti chitarra with tomato sauce, ricotta, and peas; see below for recipe) The now immortalized copywriter turned French cook Julia Child remarked once that, “anyone can make a bowl of pasta but it takes a skilled chef to put out a fine French meal.”  You can imagine my reaction to the quote and my thinking on Child’s comment; namely, […]