Category: Italy

National Arancini Day: May 1st 2010

National Arancini Day: May 1st 2010

  If you haven’t noticed I’ve been consuming a ton of pasta lately given the Scordo Pasta Challenge.  I’ve had everything from bucatani with olive oil and parsley to tripoloni with tomato sauce.   However, I’ve also been consuming another starch with equivalent joy, namely the almighty arancini or rice ball (click here for my recipe)!  And while my love […]

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On What Italian-Americans Can Teach You About Personal Finance: 10 Tips

On What Italian-Americans Can Teach You About Personal Finance: 10 Tips

Both of my parents were born in Southern Italy where unemployment is high and quality of life is superb. My mother, A., made it to the 7th grade and my father, T., recieved the equivalent of a technical high school diploma. Both of my parents immigrated to the US in 1975 and are currently debt free, own their own two-family […]

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Scordo Pasta Challenge – #23 Cencioni with Tomato Sauce

Scordo Pasta Challenge – #23 Cencioni with Tomato Sauce

With some spectacular weather here on the East Coast my mind turned to the outdoors the last week or so, hence the long stretch without a post (my apologies).   My latest pasta conquest centered on the Cencioni, a little known pasta from the Basilicata region of Italy.  Cencioni, or translated as “little rag”, is perfect for loose sauces.   Cencioni has […]

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Arancini Love or Rice Balls as Food Porn

Arancini Love or Rice Balls as Food Porn

Sometimes food photos are better than the actual food item.  I can wholeheartedly say, however, that when it comes to rice balls or Arancini the photos below look as good as they actually taste. You can find my recipe for Arancini here.  Enjoy a few photos of a recent rice ball extravaganza held in New Jersey and leave a comment […]

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Scordo Pasta Challenge – #72 Linguine with Escarole, Garlic, Onion, Potato and Provola

Scordo Pasta Challenge – #72 Linguine with Escarole, Garlic, Onion, Potato and Provola

(photo: final product with a bit of extra provola and olive oil) When it comes to living life, I’m a sucker for both luxurious and practical things.  I’m equally comfortable driving a Honda or a Mercedes-Benz or living amongst nose-in-the-air snobs or dyed in the wool blue collar types.  I lean towards the practical and modest side of living, but who […]

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Italian Leftover Salad with Parsley, Sun Dried Tomatoes, and Artichoke Hearts

Italian Leftover Salad with Parsley, Sun Dried Tomatoes, and Artichoke Hearts

(photo: close up of our parsley, artichoke, sun dried tomato, and romaine lettuce salad) Next to incorporating the right leftovers into a great sandwich, putting together a “leftover salad” is one of my favorite food shortcuts; that is to say, having a great meal full of flavor without a big undertaking.  After all, what’s the point of cooking great food […]

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Scordo Pasta Challenge: #45 Fettucine with Tomato Sauce and Breadcrumbs

Scordo Pasta Challenge: #45 Fettucine with Tomato Sauce and Breadcrumbs

(photo: With the Imperia in the background, tiny mounds of Fettucine lay to dry) My wife’s family celebrates Palm Sunday via a never ending feast of homemade Fettucine (made via the standard Imperia pasta machine).  The homemade fettucine are delicate and wonderfully light (“light” is something you hear lots of people say about homemade pasta, I agree but I’m not […]

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Scordo Pasta Challenge: #9 Bucatini with Alio and Olio + Parsley

Scordo Pasta Challenge: #9 Bucatini with Alio and Olio + Parsley

Last Thursday I consumed Bucatini (from Colavita; decent pasta given price) with Alio and Olio.  The Scordo Pasta Challenge lives on; six shapes down and a little under 300 shapes to go!

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On the Virtues of Italian Sausage and the Almighty Pig

On the Virtues of Italian Sausage and the Almighty Pig

(photo: diced up and waiting for the pan!) UPDATE: 4/2/10 Annelle Williams is the winner!  Contest is now closed! I’ve written on virtues of salumi, but to my surprise I haven’t waxed philosophically on sausage – that other ideal representation of the almighty pig. Italian Sausage, as it’s referenced in the States, is often grilled, used in stuffings, soups and […]

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Scordo Pasta Challenge: #13 Cannelloni with Ricotta and Tomato Sauce

Scordo Pasta Challenge: #13 Cannelloni with Ricotta and Tomato Sauce

  Cannelloni have a special place in my heart as I’ve always consumed them on special days (such as a holiday or a birthday).  My favorite Cannelloni are prepared in a simple manner, that is, with fresh ricotta, parsley, and tomato sauce.  Cannelloni are typically boiled and then stuffed with ricotta and thereafter they are baked in the oven with tomato sauce. […]

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