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Showing results for tags 'Italian'.
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Years ago in Varenna, Italy on Lake Como, I had a wonderful version of eggplant parmigiano. The eggplant had been either fried in olive oil (not breaded) or roasted, and then layed with cheese and tomato sauce. I loved this version as it seemed lighter than the breaded version seen so often. Do an...
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I'm just curious...after boiling pasta in a big pot of water, does any1 keep the water? As in for more than a day or two.
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Is it possible to safely save starchy pasta water, the water left over from cooking pasta? I made some cacio e pepe earlier and the residual water left in the skillet was quit starchy. I can think of several instances where that additional water might be useful. Can it be saved in the fr...
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I can make, by my own admission , perfect sourdough, fantastic baguettes, delicious pizza (even approved by native neapolitans) but I cannot, even after multiple tries, make an acceptable focaccia. Mine always ends up overly dry or too oily. I've tried, as advised by some to use a pizza dough bu...
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Ever seen this cooking technique ? A reference with pictures in italian language. Could'nt find any in english. http://cheprofumino.blogspot.it/2009/02/la-nostra-pizzasenza-forno.html
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A friend recently gifted me with a small jar of this incredible Bomba Calabrese. I thought I'd died and gone to spicy heaven. :wub: This particular brand is made by Gigi and is a product of Italy. The ingredients are: eggplant, pepper, hot chili peppers, mushrooms, artichokes, sunflower oil, ol...
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When grandmum made Cappelletti last christmas i took some pics , so i can share this tutorial. Cappelletti are pillows of pasta stuffed with bread, parmesan and stracotto juice, cooked in a chicken broth soup. So what is Stracotto: its just a Pot Roast made from some tough and unexpensive beef...
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Makes 40 cookies, 2 loaves. 50-60 g very aromatic olive oil 80 g honey 120 to 150 g sugar (I use 120 because I like it only gently sweet) 2 eggs 2 teaspoons of fine lemon zest, from apx 1 lemon 230 g flour 1 teaspoon salt 1 teaspoon baking powder 75 g lightly toast...
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Steve Sando had a nice write up in the Times: http://www.nytimes.com/2016/01/06/dining/marcella-hazan-rancho-gordo-beans.html?ref=dining According to FedEx tracking my Marcella beans (and others) are due to arrive tomorrow.
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Hi there Italian chefs around the world - Two years ago (while visiting my family in New York - we live for 25 years in California)) we went to New York and ate in an Italian Restaurant in Syosset Long Island, New York (Steve's Piccola Bussola) and ordered their Chicken Cacciatore. It w...
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Just found out that a member of eGullet, @Cia has begun to post his short videos on Italian culinary culture on YouTube. Only one to date but I know there are more in the pipeline. While made by an Italian based in Italy the narrative is in English. Here's the first instalment:
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I am led to believe that World Pasta Day 2016 is to be on Tuesday, October 25 this year. So, with this in mind, what are the eG cooks planning on "cooking up" in celebrating the day? I will start the ball rolling. I am going to make my standard egg yoke pasta sheets, rolled o...
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Ciao! I'm Christine and I'm a born and bred New Yorker. I’m an Italian by blood (and at heart, of course) since my parents actually came from Italy. My father was from Sciacca, Sicily while my mother was from Sondrio, Lombardy. Despite coming from different regions, or because of it, lov...
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Hi. I'm brand new to this site. I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool. The main reason I joined is I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are...
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Hi. I'm brand new to this site. I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool. The main reason I joined is I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are...
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This may not mean much to non-British members, but I'm sad to read this morning of the passing of Antonio Carluccio, the only "celebrity chef" I ever met and spoke with. Many years ago, I was standing outside his beautiful Italian deli in the northern fringes of Covent Garden, London admiring the w...
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My newest cookbook is and I've been cooking from it lately for the past week or so. I absolutely adore it, and the restaurant on which its based. (The seats however, are another story, but that's a minor quibble.) Anyone want to come along for the ride? (the last two pix are dishes at...
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What is the difference between these two? Apparently, Bucatini is in short supply because some wackos think they make great straws! 😯 Then "Big Pasta" got US Customs to block the importation of one brand because they didn't add enough "iron" to their pasta to be legal for importation...
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I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything. After a week of curing it has had 11 days hanging so far (I was planning on taking...
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The Modernist Cuisine team is currently traveling the globe to research pizza and different pizza styles for our next book Modernist Pizza. Nathan and the team will be in São Paulo and Buenos Aires soon. We'd love hear from the eGullet community—what pizzerias should they visit while they're there?... -
My article was published (my first one!)! Hooray! And I do have some Florentine restaurant recommendations including the new Osteria del Pavone which is amazing--lampredotto ravioli is now a thing and it must be tried. http://www.classicchicagomagazine.com/florence-in-winter/
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I'll be in Naples for a few days next month and I wanted to try something traditional, and my friend recommended trying parmigiana. She said she loved it, but the problem is that she ate it at her Italian friend's house, and I won't be able to have that exact parmigiana. So, I did some research onli...
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BBC: The Gender Fight Behind Sicily's Most Iconic Snack
haresfur posted a topic in Food Media & Arts
I found this article about arancino/arancina really interesting -
It's one o'clock on a warm summer's day in Florence, I'm on my way to get ingredients for lunch. The sun is high in the sky, the cobblestones are warm under my feet and the aroma of something delicious is in the air. My mind starts to drift to the onions, celery and tomatoes I need for my pasta sauc...
