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Butternut Squash Ravioli with Brown Butter and Sage
Fall is the perfect time for butternut squash stuffed ravioli, it is the pumpkin spice latte of ravioli. I love any ravioli tossed in brown butter and sage, but butternut squash makes a sublime partner for it. You don’t have…
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Beef | Pasta | Pork | Sunday Dinner
Sunday Sauce
Big nor’easter this weekend, so it seemed like a good time to make a nice Sunday Sauce. What is a Sunday Sauce, you may ask? A Sunday Sauce, also known in Italian as a ragù, is a slow-cooked, meat-based sauce…
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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,…
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
