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Linguine with White Clam Sauce
Linguine with White Clam Sauce is the dish that taught me the unwritten Italian rule of no cheese on seafood. When I first started working at my father’s restaurant as a busboy, we would bring cheese to the table and…
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Clams Oreganato
Clams Oreganato. Baked Clams. Stuffed Clams. No matter what you call them, they are a great appetizer and a perfect starter for your Christmas Eve fish dinner. It is very important that the stuffing stays moist and does not become…
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Pasta Pomodoro
Our cousins Paul and Dee can tomatoes every year. They usually give me a few jars, and I use them mostly for my pizza sauce, which comes out great. This year Paul invited me to his aunt’s house in Mineaola,…
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Pork Chops with Vinegar Peppers
There may not seem like a lot to this dish, but boy is it tasty. Pork chops with vinegar peppers is an old Italian-American stand-by. I have always made this with sweet vinegar peppers, but if you prefer you can…
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Appetizers | Pizza | Sicilian
Lingue di Pizza (Roman Pizza Tongues)
Lingue di Pizza are a street food snack that can be found in bakeries all over Rome. The word lingue means tongue, which describes the elongated shape. I have been seeing videos from Italy of people making these all over…
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Sicilian Pistachio Pesto
Here is another excellent Sicilian variation on pesto. This is different from the Trapanese Pesto that I featured last week in that there is no tomato, and it uses pistachios instead of almonds. Think of it as closer to Genovese…
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Grilled Swordfish with Pesto Trapanese
I was looking to do some kind of new fish on the grill. I have my standards that I go to all summer long, usually involving swordfish, or steelhead trout, but was in the mood for a change. I decided…
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Pistachio Gelato
We are having a bit of a heat wave here in Connecticut this week. I figured what better way to fight the heat than to try out a new flavor of gelato. I wanted to make a Sicilian style gelato,…
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Prosciutto e Melone
Sweet ripe cantaloupe wrapped in paper-thin prosciutto. One of Italy’s simplest and most perfect combinations. Prosciutto and Melon is a simple and classic Italian combination. Quality ingredients are key here, use good imported Prosciutto di Parma or if you want…
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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…
Hi, I’m Phil. I started The Italian Chef in 1999 to keep my father Paul Torre’s recipes alive after he retired from the restaurant business. Most of what you’ll find here comes from his kitchen and mine.
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Canning tomatoes is a great way to end the summer. Made a delicious Pasta Pomodoro with the first jar. Link in bio.
#canningtomatoes #tomatoes #pomodoro #italianfoodbloggers #italianfood
https://italianchef.com/pasta-pomodoro/
I have been seeing a lot of videos from Italy of these Lingue di Pizza(Pizza Tongues) in my feed lately, so had to try them. They are a roman street snack. I am working on my own recipe for them. This was my first attempt. In this one I did a true flat bread without any yeast, which works well at home, quick to make and listen to that crunch. They are typically served just with tomato sauce, oregano and olive oil, but I added a little pecorino. From the videos I have seen, I think the bakeries in Italy use a little yeast in the dough, but still balance that crunchiness. I will try that version next.
#linguedipizza #romanstreetfood #homemadepizza #italianfoodblogger #italiansnack
