From Cucina Napoletana: 100 Recipes from Italy’s Most Vibrant City (Interlink Books, 2008) In this typical pasta dish from the Posillipo district of Naples, the most is made of the fresh seafood available along the coast of Campania. Posillipo, situated at the western end of the Bay of Naples and leading down to the water, is one…
From Italian Family Dining: Recipes, Menus, and Memories of Meals with a Great American Food FamilyItalian Family Dining (Rodale Books, 2005) We tested this recipe with a very fine canned tomato called Vaegri — indeed, the best we ever tasted beside our own homemade. We buy it at Tino’s Deli in the Bronx. We prefer fresh or…
This recipe comes from my Cousin Sal and the dish is the centerpiece of his traditional Christmas Eve meal with his family. Chopping up the meat from the claws and including it in the stuffing is a really nice touch. Serves 4 2 lobsters, 1 1/2 – 2 pounds each 1 cup bread crumbs 2…
We have received many requests for this recipe, which in many peoples’ minds is synonymous with Italian food. In actuality, this is more of an Italian-American dish, since in Italy they do not serve their meatballs on top of pasta. This recipe comes from Chef Paolo’s wife, Frances, who in my humble opinion makes the…
4 slices of white bread 4 slices of prosciutto 4 slices of mozzarella cheese flour for dredging 2 large eggs beaten vegetable oil 4 anchovy filets 2 tablespoons of butter Serves 2 Place one slice of bread on working surface, then place 2 slices of prosciutto and 2 slices of mozzarella on top of bread…
The New York town I grew up in, Mount Vernon, had a several good Italian bakeries, plus it was 15 minutes from Arthur Avenue, the Bronx’s Little Italy. Therefore, I became accustomed to being able to pick up a fresh loaf of delicious Italian bread in minutes. Now I live in Ridgefield, CT a very…
The da Fiore Cookbook – Damiano Martin By Phil Torre Tucked away on a small side street, a few minutes walk from the Rialto Bridge in Venice is Osteria da Fiore, considered by many to be the best Restaurant in Venice. I had the good fortune to dine there on my recent trip to Italy…
I must start this review off with an apology. There is no excuse for waiting until mid-August to post a review of The Perfect Scoop. If this is the first you are hearing of this excellent book on all things ice cream, then I have let over two months of prime ice cream making and…
From The Silver Spoon (Phaidon Press Ltd, 2005)Serves 4-6 2 potatoes, coarsely chopped 2 onions, coarsely chopped 2 leeks, trimmed and coarsely chopped 2 carrots, coarsely chopped 2 turnips, coarsely chopped 1 celery stalk, coarsely chopped 3 cherry tomatoes, coarsely chopped salt Place all the vegetables in a large pan, pour in 6 1/4 cups water, add…
From The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments (Ten Speed Press, 2007) True zabaglione?a foamy custard of egg yolks, wine, and sugar?is often made to order in Italian restaurants. Moments after the waiter takes your order, you’ll hear the frenetic “clang-clack-clang” of the whisk hitting the copper bowl in the kitchen. Once it’s reached…
