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Le Pagnotte di Enna or Loaves of Enna (Sicily) Bread Recipe

Le Pagnotte di Enna or Loaves of Enna (Sicily) Bread Recipe

The following Pagnotte di Enna recipe was adopted from theArtisan.net web site who adopted their recipe from the book, Scienza e Technologia della Panificazione by Prof. Giovanni Quaglia.  The actual 100% whole durum flour bread pictured above was made via our esteemed contributor, Dr. K.  In turn, this lovely recipe is many levels removed from Scordo but I, nonetheless, find [...]

Scordo Pasta Challenge – Pasta Shape #21 Cavatelli

Scordo Pasta Challenge – Pasta Shape #21 Cavatelli

(photo: homemade cavatelli with broccoli) Cavatelli are about an inch to an inch and a half in length and are made from semolina, flour, and water.  Cavatelli usually have a rolled edge and are easy to make at home.  We paired our homemade cavatelli with brocolli, garlic, and extra virgin olive oil.  The Scordo Pasta Challenge chugs along! (photo: homemade [...]

Why You Should Eat Like My Immigrant Family – Cook and Eat Like You’re Off the Boat

Why You Should Eat Like My Immigrant Family – Cook and Eat Like You’re Off the Boat

Food Philosophy – You Got to Be Kidding! If you’re not an avid reader of the Atlantic (or similar general interest magazines like the New Yorker) then you’ve undoubtedly missed both B.R. Meyers’ anti foodie argument/rant (in a piece called, “The Moral Crusade Against Foodies – gluttony dressed up as foodie-ism is still gluttony”) and James McWilliams’ March 1st response entitled, “B. R. Myers [...]

Focaccia Recipe: Easy Rosemary and Sea Salt Focaccia

Focaccia Recipe: Easy Rosemary and Sea Salt Focaccia

Making Bread “Under the Fire” The Italian word focacciameans “under the fire” and it shares many of the same traits as pizza.  However, focaccia is usually about 3/4 of an inch thick (versus the standard less than 1/2 inch thick pizza found in most parts of Italy) and is meant to be served at room temperature.  Focaccia is also prepared [...]

Extra Virgin Olive Oil Review: Capezzana Olio Nuovo 2010

Extra Virgin Olive Oil Review: Capezzana Olio Nuovo 2010

(photo: Capezzana Olio Nuovo 2010 with fresh whole milk mozzarella dried oregano, Kosher salt, and freshly ground black pepper) About 25 minutes northwest of Florence in the small wine growing region of Carmignano you’ll find the estate of Tenuta di Capezzana – an estate that has been producing olive oil since the year 980.  I was lucky enough to sample the 2010 Capezzana November [...]

Scordo Pasta Challenge – Pasta Shape #131 Spaghettini

Scordo Pasta Challenge – Pasta Shape #131 Spaghettini

(photo: clam sauce in pan including chopped clams, garlic, olive oil, red pepper, and parsley) Why I Would Want to Be Reincarnated as Pasta and the Scordo Pasta Challenge. In many Indian religious traditions, such as Hinduism, Jainism, and Sikhism, it is believed that when a human dies s/he is reborn into a new body.  You’ll also find the same concept in [...]

Gelato Review: Gelato Di Babbo

Gelato Review: Gelato Di Babbo

(photo: two of the Gelato di Babbo flavors: key lime and coconut) Existential Thoughts on Gelato in America  Update: Gelato giveaway from Gelato di Babbo and Scordo.com (see below for details and how to enter) I’ve recently realized that one needs the psychological resilience of a Cylon to get through the winter months here in the Northeast.  And it’s not [...]

Frittata Recipes: Our Top 6 Frittatas

Frittata Recipes: Our Top 6 Frittatas

Everyone should love frittata – the glorified egg dish that is easy to prepare, cheap, and has enough flavor to wake up a Calabrian from an afternoon nap in the middle of August.  Frittata can be prepared with herbs, vegetables, leftover pasta, and cheese.  In fact, the very best frittata recipes are comprised of any high quality leftover you may [...]

Guide to Parmigiano Reggiano and Grana Padano

Guide to Parmigiano Reggiano and Grana Padano

Guide to Parmigiano Reggiano and Grana Padano Parmigiano Reggiano is a hard Italian, cow’s milk (during production the milk may not be older than one day), cheese produced in Parma, Reggio Emilia, Modena, and Bologna all south of the Po River in Emilia-Romagna as well as in the Mantova area in Lombardia north of the Po River.  Parmigiano referring to the [...]

Rigatoni with Braised Short Ribs in Tomato Sauce Recipe

Rigatoni with Braised Short Ribs in Tomato Sauce Recipe

  (photo: final dish: large rigatoni with braised short ribs in tomato sauce) Short (beef) ribs are cut from the plate and rib section of the animal and are one of my favorite additions to tomato sauce during the winter months.  Short ribs are easy to prepare, relatively inexpensive (especially with the bone in), and make an ideal meat for [...]