Prosciutto e Melone

Prosciutto e Melone

Prosciutto and Melon is another simple and classic Italian combination in the same vein as last week’s Caprese Salad. Once again, quality ingredients are key here, use good imported Prosciutto di Parma or if you want to try something different, Prosciutto di San...
Caprese Salad

Caprese Salad

Recently I conducted a small poll on the Italian Chef Facebook page asking what kind of summer recipes people wanted to see more of here. No cook recipes like salads and cold antipasti narrowly beat out Italian grilling recipes. So, over the next couple of weeks I am...
Vanilla Gelato and Affogato

Vanilla Gelato and Affogato

This week I had a strong craving for Affogato, a simple but delicious Italian dessert that is made by pouring a shot of hot espresso over a scoop of vanilla gelato. Naturally, to make this I needed vanilla gelato. So, this was as good a time as ever to break out my...
Linguine with White Puttanesca

Linguine with White Puttanesca

My last blog post featured Pasta alla Puttanesca, a classic Italian sauce made from tomatoes, olives, capers, anchovies and garlic. Tonight I was craving some of those flavors but did not want to make a tomato based sauce. So I thought why not make kind of a Linguine...
Pasta Puttanesca

Pasta Puttanesca

Puttanesca Sauce is loosely translated to “street walker’s sauce.” There are a lot of stories about how this name came about. The most popular is that prostitutes used to make Pasta alla Puttanesca and put it out on the windowsill so that the aroma...

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