| Vincent Scordo is an Italian American who writes all about Italian food and life. He believes in the Italian Life for Everyone! >> |
No Banner to display
(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, [...]
After posting the above photo of pasta with cauliflower, garlic & anchovy sauce my Calabrian born mother prepared on our Facebook fan page, we were overwhelmed with requests for the recipe. So, without further qualification here’s a simple recipe for one of the easiest pasta dishes on the planet made with a staple vegetable in southern Italy: linguine (and/or capelli [...]
(photo: the photos found in the Glorious Pasta of Italy are truly impressive; on the left is a photo of our pasta pesto) There’s no way around the obvious fact that Italians are slaves to pasta. The typical Italian (northern or southern in origin) consumes pasta multiple times per week, in various shapes and sizes, and in varying dishes from [...]
(photo: beautiful bread is a work of art and our reader Dr. K is a maestro! photo courtesy of Dr. K.) I have to admit that I get very jealous of folks who bake with great success as I’ve been slow to experiment with baking bread, for example. And it’s also why I’m incredibly thankful for skilled Scordo readers like [...]
(photo: packaging is first rate, if not a little wasteful) We’ve covered the pasta shape tagliatelle here on Scordo.com in the past (via the Scordo Pasta Challenge) but we decided to review the pasta shape one more time given the quality of Caponi Pontedera tagliatelle and the fact that it’s an egg based pasta (pasta all’uovo). Pastificio Caponi [...]
Spinach risotto is an ideal representation of what finely cooked Arborio or Carnaroli rice is all about, namely, creamy and buttery texture. The spinach in the recipe below adds another layer of silky consistency and the green color emitted from the spinach makes this a beautiful dish, as well. You can serve spinach risotto as a starter or as a side to [...]
(photo: Fish Sauce dish with squid, scallops, and clams awaiting pasta) Mention pasta to me and my mind drifts to fresh parsley, sliced garlic, dried red chillies, and high quality extra virgin olive oil. In my view, the four aforementioned ingredients make up the world’s best pasta sauce or condiment. Sure, one can argue that a well executed tomato sauce (with or [...]
RSS Feed
Email
Twitter
Scordo Facebook
StumbleUpon
Pinterest
Comments