This Week’s Picks
Top Categories
Latest from the Kitchen
-
Pasta alla Norma
Pasta alla Norma is one of Sicily’s most celebrated dishes, a simple combination of pasta, tomato sauce, fried eggplant, and ricotta salata that has become a symbol of Sicilian cooking. The dish comes from Catania, on the eastern coast of…
-
Branzino di Lina in Cartoccio
Many of my favorite memories of visiting Sicily over the years revolve around food. The way a meal could stretch for hours. The way my aunt would disappear into the kitchen and come back with something extraordinary made from almost…
-
Ricotta Cheesecake
Desserts were not the strong suit of my father’s restaurant. You ate there for the pasta dishes and the Italian entrees. Dessert was an afterthought. Like many Italian-American restaurants at the time, we had premade desserts we got from a…
-
Pasta al Forno with Sausage
Pasta al Forno simply means baked pasta, and unlike a lot of Italian dishes, there is no single definitive recipe for it. Every region has its own version, every family has their own take, and almost any combination of pasta,…
-
Sole Francese
Sole Francese was a constant on my dad’s menu and has always been a popular Italian-American favorite. Who can resist a golden egg-battered fillet smothered in a lemon butter wine sauce? The majority of the recipes here on ItalianChef.com were…
-
Chicken Cacciatore
The trend in Italian restaurants today to be new and innovative has unfortunately forced some excellent traditional dishes such as Chicken Cacciatore off the menus. This is a shame, because if you ask me, great food should never go out…
-
Pasta al Tonno (Pasta with Tuna)
Pasta al Tonno is the ultimate Italian pantry meal. A can of tuna, some garlic, olive oil, parsley, and a box of penne – that’s all you need. This is the kind of pasta you make on a busy weeknight…
-
Chicken Piccata
Chicken Piccata is one of those Italian-American classics that proves you don’t need a long ingredient list to make a delicious meal. Thin chicken cutlets, a bright lemon-butter sauce, briny capers, and a splash of white wine, that’s it. This…
-
Chicken Scarpariello
The aroma of this dish takes me back to my days waiting tables at my Dad’s restaurant. Whenever I carried Chicken Scarpariello across the dining room, the lemon-garlic scent never failed to make me hungry. This is his recipe, the…
-
Almond Biscotti
Crisp, nutty, and perfect for dunking. This Italian classic belongs in your cookie jar. These almond biscotti strike the perfect balance between traditional Italian crispness and American tenderness. After testing various butter amounts, I’ve landed on a half-stick, just enough…
Popular Recipes
Cookbooks
- The Pasta Book: Recipes, Techniques, Inspiration
- The Italian Baker
- Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie
- Essentials of Classic Italian Cooking
- The Silver Spoon (Traditional Italian Home Cooking Recipes)
Two 5 pound pork belly slabs coated with kosher salt, pink salt, brown sugar and maple syrup, zipped up and ready to cure. I have been curing and smoking my own bacon for years using this method from the awesome Charcuterie cookbook by @ruhlman and @brianpolcyn
Will cure them in the fridge, turning every other day for a week, then smoke them.
#bacon #charcuterie #porkbelly #makinbacon
Good Morning
#espressomachine #espressotime #italiancoffee #rocketathome #r58
