| 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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An Easy Guide To Making Guanciale (Cured Pork Jowl) at Home The following is a guest post (on homemade guanciale) from our friend and Scordo.com super fan Dr. K. (make sure to read all of his wonderful guest posts and recipes) . All photos courtesy of Dr. K. Charcuterie originated as means of preserving meats for extended periods. Cured meats (e.g., [...]
Have you ever dreamed of being an Italian Count? You know, a fancy aristocrat with an ocean-side villa, a butler, and a few exotic Maserati’s and Ferrari’s in the “stable?” I have to admit I’ve had a few of these Italophile inspired dreams, but I’m quite happy living the Italian life in the US. There is one particular Italian Count [...]
I’ve only recently realized the tremendous gratification in eating a well prepared salad for lunch (including a recent Wild Arugula, Chicken Breast, Red Onion, and Tomato salad). Yes, I know the realization isn’t mind blowing but I’m upset at myself for not having more stand alone salads for lunch (hence the excitement and public declaration). I’ve been missing out on [...]
I have a love hate relationship with brocolli that is very similiar to my opininion about zucchini. Namely, both vegetables are fairly plain tasting and need to be manipulated thoroughly to be enjoyed optimally. Our standard way of consuming broccoli is to do a quick parboil and then toss with plain breadcrumbs, salt, pepper, red pepper flake, garlic, and lots [...]
How to Make Great Coffee at Home: 5 Tips Writing about Italian food we get plenty of questions on topics such as “my favorite Italian food or recipe” (answer: too many to choose just one) or my favorite Italian restaurant (answer: cook Italian food at home). On occasion, we also recieve questions having to do with coffee, in general, and [...]
Italian Potato Chips, Preserving Mozzarella, Stracciatella alla Romano, A Sicilian Duchess, and 10 Great Italian Cookbooks SeriousEats – Can you rescue poorly stored fresh mozzarella? The folks over at SeriousEats.com look at different methods for reconstituting and storing fresh, whole milk, mozzarella. Here at Scordo we recommend you buy only what you’ll consume for the day. NY Times Dining and Wine – Roman style [...]
Baked Artichoke Hearts Many people love artichokes but are turned off by the intense preparation associated with the fresh variety. If you fall into this camp, then don’t despair you can have your artichokes (and eat them too!) though in a frozen or canned variety. Pre-processed artichokes are a great convenience food and the wonderful canned or frozen artichoke hearts [...]
Ricotta has always been part of my culinary life. My mother makes ricotta on a weekly basis and I grew up eating it smeared on fresh bread, with pasta, extra virgin olive oil, and grated Parmigiano Reggiano, and, of course, stuffed in fresh pasta such as ravioli and tortellini. Given Ricotta’s versatile nature it’s no surprise many Italian cooks make [...]
For as long as I can remember my mother made multiple Easter rings or baskets with eggs (known as Cuzzuppe di Pasqua , Ciambelle Dolci, Pupi Con L’uova <or Easter Dolls >). My mother varied her recipe at times making a savory version versus the sweet recipe I will be highlighting here (for the savory version simply use our classic pizza dough recipe). The [...]
Pizza Gain goes by many names including Easter Pizza, Pizza Chiena, PizzaGaina, Italian Ham Pie, Pizza Gaina, Pizza Rustica, Italian Easter Ham Pie, Stuffed Easter Bread, Pastiera, etc. Just as there are many names for Pizza Gain there are various versions of the classic Easter dish. For example, in provinces such as Campania (for example, the city of Naples), Easter Pie is [...]
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