| 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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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 [...]
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, [...]
When it comes to Fettuccine Alfredo (Fettuccine al Triplo Burro) one ingredient separates the dish as it’s prepared in the United States versus Italy; viz., cream. The original dish was created (or popularized) by Alfredo di Lelio when he supposedly tried to cook something satisfying for his pregnant wife. Alfredo created a sauce of butter and grated Parmigiano-Reggiano and the dish was enjoyed by both his wife,and later, the many [...]
To say that the sea is important to the Province of Calabria would be a considerable understatement. In fact, the sea is probably the single most important geographical attribute in all of southern Italy where, in some places, it’s a little over 30 miles from one side of the peninsula to the other; e.g., from the Tyhrrenian to the Ionian in Calabria. [...]
Stuffed Squid (Seppie o Calamari Ripieni) are prepared and served all over southern Italy. Travel to Sicilia and you’ll find squid stuffed with raisins, black olives, and pine nuts. Cross the Straight of Messina (Stretto di Messina) into mainland Calabria and most of the stuffings will include crumbled dried red chilies. Our version of Stuffed Squid (Seppie o Calamari Ripieni) is prepared in the traditional [...]
I like to think of Sea Bass as the chicken breast of the sea. That is to say, sea bass has a mild and clean flavor and is suitable for many dishes and preparations. Sea Bass differs from Mediterranean sea bass (branzino), black sea bass, and stripped sea bass in that it’s actually mislabeled; sea bass is ”drum” fish as Chilean sea bass [...]
Growing up in a southern Italian household in the United States, polenta wasn’t standard dinner or lunch fare; in fact, corn hardly made an appearance at our kitchen table. Fast forward about 20 years and we can’t wait for the Fall season to come around so we can prepare a bit pot of steamy polenta flavored with wild mushrooms [...]
We’re big fans of the classic eggplant pasta dish pasta alla norma but when we have a big appetite and are craving a pasta dish that is slightly more substantive we turn to our Eggplant Bolognese recipe prepared with large rigatoni. Eggplant Bolognese is a meal in and of itself and combines delicate pieces of fried eggplant with satisfying ground beef and tomato [...]
Friselle bread, at times referred to as freselle, frisedde, fresedde, frise, are made from durum wheat. Friselle are baked twice and usually have a rough side and smooth side. Friselle are found throughout all of Italy but especially popular in southern Italy (Apulia, Calabria, Campania, etc.). Friselle have a very long shelf life and were especially popular during difficult, economic, [...]
Family Style Eating: Hanger Steak Nicoise and Tomatoes and Mozzarella I was giving some thought to formal dining at home the other day and specifically whether American families still sit down for formal, multi-course, meals? During my childhood, our family often started meals with a pasta or soup course followed by a family style meal including 3-4 dishes consisting of a [...]
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