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…
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…
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,…
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 Gelato!: Italian Ice Creams, Sorbetti, and Granite by Pamela Sheldon Johns (Ten Speed Press, 2008)One of the most popular flavors in gelaterie in Italy is crema, a simple frozen custard unenhanced by any flavoring. It has a rich yellow color due to the brightness of the yolks of Italian corn-fed chickens. Makes 1-1/2 quarts; serves…
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 Biba’s Italy: Favorite Recipes from the Splendid Cities (Artisan, 2006) Umberto, the owner of the quaint Osteria del Caffè Italiano, is a man with a mission: he wants his customers to enjoy his food and to have a good time. The night my daughter Paola and I were there, he took over the duties of the…
From Jamie’s Italy (Hyperion, 2006) Just about everyone I know is a fan of meatballs, so I thought I’d give you a recipe for these, as they are something a little different. I’ve seen them made in Sicily in the same way, using a mixture of swordfish and tuna ? not canned tuna though. These have…
From Jamie’s Italy (Hyperion, 2006) Pork chops are a pretty regular occurrence in Italy. They can be cooked in many, many way: but this recipe is one of my favorites. When I first saw it being made in a trattoria in Florence on my first-ever trip to Italy, the young lady who was making it inserted a…
From Italian Family Dining: Recipes, Menus, and Memories of Meals with a Great American Food Family (Rodale Books, 2005)This is one of our favorite dishes, and we eat it frequently during the winter. You can substitute any large, whitefish, like striped bass, for the cod. You can also substitute chunks of fish, like monkfish. Serves 4 2…
