This is not the healthiest dish in the world, but like I always say, everything in moderation. Treating yourself to this classic pasta dish once in a while won’t kill you. The short cooking time for the pasta is because we are using fresh homemade fetuccine, if you are using dried pasta cook until al…
If the idea of shelling more than a dozen clams doesn’t appeal to you, ask them to shell them for you at your favorite fish market. Just make sure they pack them with their juices when they give them to you. Serves 4 3/4 cup of olive oil 4 cloves of Garlic chopped 1 and…
I made this Rack of Lamb paired with Risotto Milanese as part of a Valentines Day dinner for my wife, Sandy. I discussed making it and possibly featuring it here to some co-workers during lunch the week before. Suprisingly, one of them, Mark said he didn’t think Rack of Lamb was a good Valentines Day…
Marinara derives from the Italian word for sailor, marinaro. Due to these origins I have seen many people say that marinara sauce must contain something from the sea, usually anchovies. Actually, this is not the case, the origins of marinara sauce are that it is the sauce that they made in Naples for the sailors…
This recipe is a very tasty shrimp dish, the key to which is making sure that it stays moist and does not become dried out. If the bread crumb mixture feels too dry, you may have to add a little more oil, use your judgement. Serves 4 2 cups bread crumbs 1/4 cup olive oil…
Recently, we went down to visit my parents in New York. I needed to stock up on some essentials to bring back home to Connecticut, so my Father and I took a drive down to Arthur Avenue, the Little Italy section of the Bronx, to do some shopping. While there we stopped at Randazzo’s Fish…
I am extremely allergic to shellfish, which would not be a problem if had this condition my whole life and I really didn’t know what I was missing out on. Unfortunately, this is not the case; I developed it as an adult, long after Shrimp and Lobster were entrenched near the top of my favorite…
From Biba’s Italy: Favorite Recipes from the Splendid Cities (Artisan, 2006) The Tuscan way of preparing delicious home-cooked meals is straightforward and uncomplicated, and proves that you don’t need to spend hours in the kitchen. This typical family fare can be made with rabbit, pheasant, or chicken, and is a staple of Florence’s trattorie, where the rabbit…
From The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Ten Speed Press, 2007) On my first visit to Torino, I arrived in rabid pursuit of qianduja, a confection made from local hazelnuts ground with milk chocolate that is a specialty of the Piedmont region. I’d also never had gianduja gelato at the source. I did…
From The Silver Spoon (Phaidon Press Ltd, 2005) Serves 4 About 6 1/2 cups of Vegetable Stock 6 tablespoons butter 1 onion, chopped 7 ounces radicchio, cut into strips 2 cups risotto rice 5 tablespoons white wine 2 tablespoons Parmesan cheese, freshly grated salt Bring the stock to a boil. Meanwhile, melt half the butter in another pan,…
