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Bacon | Charcuterie

Home Cured Fresh Bacon
ByPhil Torre February 23, 2009January 10, 2026

After a year of leafing through the excellent book Charcuterie by Michael Ruhlman and Brian Polcyn , and vowing to make sausages, bacon, etc. “one of these days”, I decided it finally was time for action. Fresh bacon seemed like a good starting point, the recipe didn’t look too difficult. Make the cure, rub it…

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Lasagna

Easy Lasagna
ByPhil Torre March 22, 2008May 14, 2026

This is a relatively easy version of a Southern Italian Style lasagna with ricotta cheese and mozzarella. You can make it even easier by using no-boil lasagna sheets and skipping the cooking the pasta step. Some people might turn their nose up at the idea of using the no-boil pasta, but not all shortcuts are…

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philtorre

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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

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Open post by philtorre with ID 18034760144828521

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

Sicilian Pistachio Pesto. Pistachios, basil, garlic, pecorino, olive oil. Link in bio.

#pistachio #pestomade #sicilianfood #italianfoodblogger #homemadepesto

https://italianchef.com/sicilian-pistachio-pesto/

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Open post by philtorre with ID 18116114971890521

Sicilian Pistachio Pesto. Pistachios, basil, garlic, pecorino, olive oil. Link in bio.

#pistachio #pestomade #sicilianfood #italianfoodblogger #homemadepesto

https://italianchef.com/sicilian-pistachio-pesto/

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