| 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 fall of the bone ribs, with an Italian flare, is an easy culinary task. Our oven baked ribs are slow cooked in the oven for 3.5 hours and finished on the grill for an outdoor, smokey, flavor. We infused our oven baked ribs with an Italian kick by incorporating dried oregano and ground fennel seeds into our dry rub [...]
Like many of the dishes we prepare here at Scordo the following Italian Bone In Prime Rib Roast was made possible by the varied items available at out local market. That is to say, the meat looked very good presented in our butcher’s case and, more importantly, the bone in prime rib roast was on sale! Prime rib roast, also [...]
Making fish doesn’t need to be complicated and the following Baked Fish with Breadcrumb Topping is one of the easiest ways to prepare fillets of fish. Our baked fish with seasoned breadcrumb recipe works with any firm flesh white fish including flounder, sole, cod, etc. The key to the dish is making your own breadcrumbs (including parsley, dried oregano, lemon zest, salt [...]
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 [...]
The silver dollar sized eggplant wonders pictured above are often referred to as Eggplant Fritters (Polpette di Melanzane) and made with a few basic ingredients, including fresh breadcrumbs, roasted eggplant, and good cheese (viz., Parmigiano-Reggiano). Our mother Annunziata is an expert Eggplant Fritters maker which requires the ability to pan fry foods with keen precision (don’t worry after a few attempts [...]
Try this Italian American version of mashed potatoes made with extra virgin olive oil and roasted garlic. Our Olive Oil Mashed Potatoes can be “customized” with the herbs of your choosing (e.g., rosemary, thyme, etc.) and/or freshly grated Parmigiano Reggiano. Olive Oil Mashed Potatoes Print Prep time 30 mins Cook time 30 mins Total time 1 hour An [...]
Baked Clams Oreganata can be found on most Italian American restaurant menus and when they’re prepared well (with high quality ingredients) they are an excellent way to consume fresh clams, outside of on the half shell with a squeeze of lemon and a dash of Tabasco. Our family feasts on Baked Clams Oreganata during the holiday season and they are fairly [...]
We collect frittata recipes here at Scordo like Roger Federer collects Grand Slam tennis victories; that is, en masse. Our latest frittata recipe is the centered on asparagus and couldn’t be easier to prepare. Here’s our easy, and delectable Asparagus Frittata recipe. Asparagus Frittata Print Prep time 5 mins Cook time 15 mins Total time 20 mins A classic and easy [...]
Sun-Dried Tomato Spread is a classic Italian treat and can be used on a piece of bruschetta or toasted bread, as a condiment for a sandwich with prosciutto cotto and provola, and even spooned into a sauce for added flavor. Our version is made with, among other ingredients, homemade olive oil cured sun dried tomatoes, parsley, and red pepper flakes. Sun-Dried Tomato [...]
You often find Seafood Salad (Antipasti di Mare) served during the Christmas holiday in Italy but we like to make this salad throughout the year. Our version of seafood salad includes shrimp, calamari (squid), octopus, and scallops. You can experiment with various seafood, especially if you don’t have access to fish such as octopus or squid (in fact, we’ve utilized mussels, [...]
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