Ciabatta Bread

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Here another classic of Italian cooking: light, airy, delicious ciabatta bread. Give it the time to cool off, and eat it with just extra virgin olive oil, not even salt. To taste the delicate flavor of just a few ingredients.

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I’m back.

It’s been a while since my last post. Not that I stopped cooking, I was just busy doing other things. Hard times call for hard measures. We are all quarantined because of this virus. What a better occasion to use the kitchen and actually cook something delicious?

Stay tuned for more recipes.

Stay home and stay safe.

Pasta Amatriciana

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I’ve waited quite a bit before posting this. It’s probably the most famous dish of the Roman cooking, along with Carbonara and the Coda all Vaccinara. This is one of my specialty and I’m sure it could proudly challenge any restaurant of the Eternal City. Continue reading “Pasta Amatriciana”

Kobe Beef Ragú or Bolognese a-la-Ale

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Bolognese is probably one of the most famous Italian sauces in the world. It takes time to make it, but it’s always a big satisfaction when you bring it to the table. Since the long slow cooking time, it’s a typical Sunday dish and when I make it, I generally make egg pasta while it cooks. Continue reading “Kobe Beef Ragú or Bolognese a-la-Ale”

Cornish Hen with Herbs and White Wine

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I always get excited when I see food I’ve never cooked. When I moved to New York City I started seeing these little chickens everywhere in supermarkets around the city. I thought of giving it a try, using an old roman recipe, the “Pollo al tegame”. As usual, just a few ingredients, wisely combined to achieve amazing flavor. Continue reading “Cornish Hen with Herbs and White Wine”

Roast with Carrots

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I was so happy when I found this cut of meat here in the US, it’s exactly the same my grandmother uses to make her roast, she calls it “girello” and she uses less carrots, making it more about the meat. But when I was a kid I was always looking for the orange veggies, so when I first tried to make it, I put a lot of carrots… I love their sweet taste and soft consistency. Continue reading “Roast with Carrots”

Spaghetti with Lobster

DSC02601.JPGMmmm, crustacea… I like them all. One of the great things of being in North America is that they sell fresh live lobsters almost everywhere. Even the small supermarket near my apartment has a water tank with live lobsters in it… This recipe is probably my favorite way to make the best out of these amazing cold water delicacies. Continue reading “Spaghetti with Lobster”

Supplí with Porcini Mushroom

DSC02577This is a classic from Roma. You can find them at every pizzeria, even the take away ones that are generally called Rosticceria. The original Supplí are deep fried rice-balls, generally made with tomato-basil sauce or grounded beef tomato sauce and filled with fresh mozzarella. When you deep fry them the mozzarella will melt, creating “wires” of yumminess. That’s why they are generally called “Supplí al telefono”, literally translated “Supplí on the phone”, because it seems to have a phone receiver in your hand with the wire… Continue reading “Supplí with Porcini Mushroom”

Porcini Mushroom Risotto

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Ah… Risotto. Learn how to make one and you’ll be able to make them all. This is one of my favorite, especially with fresh porcini mushroom. And it’s a good fist-risotto to learn. I remember when I was a kid, on spring and autumn weekends, going with my dad in the countryside around Rome, looking for these authentic gems of the woods. You need humid weather, with warm sun peaking out

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Monk Fish with Potatoes and Olives

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This recipe brings me back in time. It reminds me of my grandfather Carlo. Monk Fish and Red Mullets (recipe as soon as I find them) were his favorite fish. Of course, he was used to the ones from the Adriatic Sea, those who know what I’m talking about will understand…

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Veal Stew with Peppers, Capers and Olives

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This recipe reminds me of my father. He likes to cook everything “a crudo”, “from the raw”. Basically he puts everything in the pot and then turns the flame on. Pretty easy, but it may require time, since it’s a slow cooking recipe. Continue reading “Veal Stew with Peppers, Capers and Olives”

Lamb tagine, almonds and prunes

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Last December I was in Morocco with my brother. We traveled across the country, visiting cities and villages along the way. It’s a magical country, very safe to travel and people are generally nice and charming.

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Charred broccoli & Crunchy Brussel sprouts

Double post today for two of my favorite sides. Super easy to make, healthy and full of taste. I told you my cooking was easy, but these are really impossible to fail.

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Little Meatballs with White Wine

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I’m always a little hesitant toward meatballs. I never order them in restaurants. The reason is that I want to know what’s inside and make sure everything is prime, clean and absolutely fresh.

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Pasta Carbonara

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Let’s get the Italian basics out of the way. My second post is on another famous dish. Ladies and Gents, her Majesty, La Carbonara.

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Pasta alle Vongole

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This is absolutely one of my favorite Italian recipes. It really captures the essence of Italian cooking; a few prime ingredients, put together wisely to deliver amazing flavor.

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