Then he sprinkles the dish with ground espresso beans to intensify the coffee flavor, though they add a slight graininess. Chef Tommy Habetz describes gnudi as "ravioli filling without the pasta.
All'Arrabbiata means "in an angry style" in Italian. At the new Marzano in Oakland, California, chef Robert Holt braises his chicken with five kinds of peppers in a wood-fired oven. Spice the chicken with poblano and chile flakes, then braise it. For extra kick, toss in some hot pickled cherry peppers. In Marche, we only make lasagna for special occasions like Christmas," Fabio Trabocchi says.
Milk-soaked bread helps make chef Massimiliano Alajmo's beef-and-pork meatballs incredibly light; bits of chopped olive make them extra-flavorful. The thick tomato sauce coats the meatballs nicely and doubles as an excellent pasta sauce. Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchini's famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on their last night in Italy, marinating the meat in olive oil, balsamic vinegar and rosemary.
Chef Efisio Farris, says that his mother used only eggplants from the first pick of the season le primizie for this dish because of their supple texture and earthy-sweet flavor without a hint of bitterness. But if you don't have the primizie option, you should seek out firm, heavy eggplants with smooth, evenly colored skin.
25 Simply Elegant Italian Dishes - Kindle edition by Louisa Whitney. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like. Italian food is one of the most popular cuisines in the world. Even for those who have no Italian roots, Italian food is often their food of choice. Perhaps it is the.
Check for ripeness by pressing them lightly; if this leaves an imprint, the eggplant is ready to use. Bruce Aidells loves to barbecue spareribs, but his favorite way to prepare them is to generously season the ribs with a mix of aromatic herbs and spices and slow-roast them until tender and crisp. Like his favorite Tuscan cooks, he finishes the ribs with a simple balsamic glaze. Ethan Stowell sticks to Italian tradition when making osso buco, topping braised veal shanks with a citrusy gremolata orange and lemon zest mixed with garlic and parsley.
He advises spooning out and eating all of the marrow from the bones for what he calls "a mouthful of fatty goodness. Fregola replaces rice in this Sardinian paella; the chewy, dot-shaped semolina pasta comes from the western part of Sardinia, near Oristano, where more than four centuries of Spanish occupation left Catalan influences that are still prominent today.
In another change from the traditional Spanish recipe, this version is made with only seafood no chorizo. For the luscious meat sauce here, Gerard Craf braises pork with apples and honey, which adds some unexpected sweetness. Another surprise: He finishes the pasta with a sprinkling of smoked salt. Italian Sausage Stuffed Zucchini. Zucchini boats stuffed with sausage and breadcrumbs is the bomb low-carb dinner. Spaghetti and Meatballs. Making your own meatballs and sauce makes it even better.
Best-Ever Italian Meatballs. The only meatball recipe you'll ever need. Change up your sauce game with this easy lamb dish. Italian Chicken Skillet. Customize this versatile skillet with your favorite vegetables! Caprese Steak. You'll go totally capr-azy! Chelsea Lupkin. Creamy Tuscan Chicken. Bonus: Way cheaper than a trip to Italy. Creamy Ricotta Spaghetti.
This is our new Italian dreamboat. Primavera Stuffed Chicken. It's sooo pretty. Skillet Chicken Piccata. This one-pan lemony chicken is a total winner. Antipasto Salad. Give us all the toppings. Spaghetti with Turkey Ragu. Tuscan Tortellini Soup. This healthy, hearty soup needs to be in your fall dinner line-up.
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast a kitchen favorite during tastings. You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too. For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies.
Chickpeas are the basis for this savory Italian stew, which gets an extra kick from a spoonful of intensely flavored pesto at serving time. But premade pesto is a timesaver—not to mention that it makes this recipe a one-pot meal. Halved scallions can be used instead, and small shrimp can stand in for the squid. Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.
This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans. This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter. This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch.