Monday, September 26, 2022
Saturday, September 24, 2022
This traditional seafood stew (pronounced cah-choo-co) is popular in the western port town of Livorno in Tuscany, Italy.
Wednesday, September 21, 2022
Monday, September 19, 2022
It is sometimes difficult to find a good bowl of spaghetti and meatballs in Italian-American restaurants. Usually, the sauce (gravy) is too acidic and the meatballs are gray in color. I make Big Mamma's Sunday Gravy once or twice a year with Italian sausages, meatballs, ribs, and occasionally braciole. It simmers on the stove for 5 hours, but this recipe is much faster and lighter. If I had an Italian restaurant, this would definitely be on the menu.
½ lb ground veal (optional, but add more ground beef)
1 T extra-virgin olive oil (for slowly cooking the onions & garlic)
Wednesday, September 14, 2022
I prefer spaghetti carbonara made with pancetta. If you are a purist, make it with guanciale (pork cheeks). If you don't have pancetta, go ahead and make it with bacon. Authentic spaghetti alla carbonara does not contain cream. The creaminess comes from the eggs and cheese. Grate the cheeses, slice the shallots and garlic first and set them aside on a cutting board. This was my son, Brandon’s favorite. We lived near an Italian restaurant in Washington, D.C. and he always ordered this when we ate there. Why go to a restaurant for this when you can make it to perfection at home?
Tuesday, September 6, 2022
There are beautiful heirloom-style cherry tomatoes available in the market these days, including varieties like sun gold, chocolate cherry, and red and yellow pear. They are a symphony in your mouth with their amazing flavors. Pair them with cherry or pearl bocconcini (fresh mozzarella cheese) and sweet basil. I added Italian black olives to this salad which was so delizioso!
½ cup pitted and chopped Italian black olives
Italian Giardiniera can be served as a small salad or spread on grinders, subs, hoagies, heroes, or muffuletta sandwiches. This is so easy to make and so very delicious! Golden Peperoncini can be found in a jar in your supermarket near the olives and pickles.
Bring to room temperature for olive oil to return to its original consistency.
Shake to combine, before using.