Category: spices

Book Review: Salumi by Micheal Ruhlman and Brian Polcyn

Book Review: Salumi by Micheal Ruhlman and Brian Polcyn

Book Review: Salumi by Micheal Ruhlman and Brian Polcyn Michael Ruhlman and Brian Polcyn’s Charcuterie: The Craft of Salting, Smoking, and Curing was a popular and more general look at making cured meats.  In the author’s latest pork crazed book, Salumi, Ruhlman and Polcyn focus on eight basic categories of Italian salami (plural salumi), including: guanciale, coppa, spalla, lardo, lonza, pancetta, […]

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Italian Bone In Prime Rib Roast

Italian Bone In Prime Rib Roast

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 […]

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Roasted Potatoes (Patate al Forno)

Roasted Potatoes (Patate al Forno)

(photo: simple roasted potatoes <patate al forno> with sea salt, freshly ground black pepper, and plenty of extra virgin olive oil) Italians love their roasted potatoes or patate al forno.  In Italy, most home cooks produce a variation of roasted potatoes based on their particular region.  My favorite versions include using plenty of herbs (sage, rosemary, fennel seed, etc.) and […]

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Sweet Potatoes Italian Style

Sweet Potatoes Italian Style

The sweet potato is a tropical plant and was brought to Italy by Columbus via South America. Today, the plant is grown in our home state of New Jersey as well as Japan, parts of Russia, and, of course South America.  I’m a big fan of sweet potatoes and we use them in our (via Dr. K.) homemade ravioli, though […]

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Memories of Saffron (Zafferano): Risotto Milanese

Memories of Saffron (Zafferano): Risotto Milanese

(photo: our saffron “threads” just prior to adding to the cooking broth for Risotto Milanese) Saffron (or Zafferano) has always had a special place in my heart; more specifically, it’s had a special place in my memory.  I associate saffron with my childhood and the yellow arborio rice my mother prepared for me on special occasions (viz., any time I asked for it […]

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Tomato, Gorgonzola, and Hot Sopressata Panino, Plus a Columbus Salame Giveaway

Tomato, Gorgonzola, and Hot Sopressata Panino, Plus a Columbus Salame Giveaway

(photo: Columbus Artisan hot sopressata sliced by hand) Peperoncini and Salumi If there’s one food item that the southern province of Calabria is famous for it would be peperoncini (or red chili peppers). Peperoncini are used in pasta dishes (Penne all’Arrabbiata, for example), cured meats and vegetables (including the trendy salumi spread, ‘Nduja), soups, and an eggplant stew dish called […]

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Fried Peppers, Onions, and Potatoes Calabrese Style and Baked Eggplant Rolotini

Fried Peppers, Onions, and Potatoes Calabrese Style and Baked Eggplant Rolotini

(photo: red and yellow peppers fried along side red onion and potatoes, including plenty of hot peppers) The region of Calabria, and the birthplace of my parents, is widely known for its variety of peppers, including the hot and sweet variety such as peperoni di Senise red peppers and corno di toro yellow peppers.  Calabria also boasts a reputation for […]

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Traditional Italian Dessert or Cake: Panforte From Tuscany

Traditional Italian Dessert or Cake: Panforte From Tuscany

(photo: close up of panforte made by Pasticcerie Sinatti in Siena) We’ve never been much of a dessert type of site here at Scordo.com – holding the view that sugar and chocolate can’t compete with salt and fat!  So, when we had the opportunity to try a traditional Italian dessert we were a bit skeptical given our countless posts on pastas, salumi, crocchette, eggplant parmigiana, […]

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Crostini, Bruschetta, or Italian Toast Guide and Recipes

Crostini, Bruschetta, or Italian Toast Guide and Recipes

Crostini literally means “little toasts” in Italian and they are Italian appetizers or tapas consisting of flavorful toppings.  Crostini are usually made from Italian baguette, sliced about 1/2 thick and quickly toasted or grilled.  In the US, the word bruschetta is used to refer to crostini with a fresh tomato, basil, salt, and pepper topping.  Bruschetta, like crostini, can be topped […]

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Recipe: Rosemary Chicken

Recipe: Rosemary Chicken

Here’s a simple chicken dish that I learned from my childhood next door neighbor Amelia who was originally from Genoa, Italy.  My mother prepared this dish at least once a weak during the winter months (my sister and I would jump with joy when we saw this dish at the dinner table).  Amelia had her own rosemary bush in her […]

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