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…
Biba Caggiano has written some of my favorite Italian cookbooks. Her book Biba’s Italy: Favorite Recipes from the Splendid Cities is one I keep coming back to, and this Cotoletta alla Bolognese is a perfect example of why. The technique of coating the veal cutlets with Parmigiano-Reggiano before breading adds a savory depth that I…
Tiramisu literally translates to “pick me up.” We have had many requests for this classic Italian dessert and I’m sure my mother’s recipe which is presented here will pick up anybody who tries it. Serves 6-8 1 Package of Savoiardi (Italian Lady Fingers) 4 egg yolks 1/2 cup of sugar 1 lb of Marscapone cheese…
Cutlets, they are a staple of every Italian’s diet. Veal cutlets and chicken cutlets are quick to prepare and can be enjoyed in many different ways. This variation of the veal cutlet is served with a refreshing salad on top and is quite delicious. Of course if veal is not your bag then you can…
For all of you steak lovers out there, here is an excellent alternative to a plain grilled or broiled steak. If you do not wish to add the mushrooms and peppers, it is delicious just with the marinara sauce alone. Serves 4 4 boneless Shell Steaks 1/4 cup olive oil 1 large green pepper and…
A successful risotto can only be made using a particular type of Italian rice. The rice must be able to absorb lots of liquid to give it that creamy texture while still delivering an al dente firmness to the bite. The three types of rice Italians favor for risotto are arborio, vialone nano, and carnaroli….
When preparing for large parties, baked pastas are a very popular menu choice, especially if time is an issue. The advantage of preparing a dish ahead of time and then popping it in the oven just before your guests arrive, so that you can spend more time enjoying their company than working, is very appealing….
This recipe comes from Chef Paolo’s wife Frances who is an excellent cook in her own right. The crepes can be made a few days ahead of time and kept refrigerated. Serves 6 For the crepes: 8 eggs 1 cup milk 1 cup water 2 cups flour makes 24 to 30 crepes For the filling:…
Pasta with Peas, very basic, very quick to prepare and very good. I do not know of an Italian that does not enjoy this dish. Serves 4 1 package of frozen fresh peas 1/4 cup olive oil 1/2 large onion chopped. 1/4 cup of marinara sauce 1 pound of datali pasta or small shells Bring…
