This is a classic one. It reminds me of spring, when the temperature is not yet too high and you find fresh Borlotti beans in the pod at the market. To my great surprise I managed to find them here, in New York City. They call them Red Kidney Beans, they have them at Fairway sometimes… But you can find real Borlotti from Italy, they will be dried and you’ll have to let them sit in water for at least 12 hours. I love their taste, specially when paired with lot of celery. But lets roll our sleeves and start cooking it. It can take some time to cook, especially with he dry beans. Continue reading “Borlotti Beans Soup”
I started last Sunday, teasing you with this recipe. I started with the Bolognese Sauce, then the Egg Pasta, the Besciamella Sauce and finally, here you have the recipe to assemble them together and create the best lasagna you’ll ever eat. Click the links if you missed some of the components. 
Here is one of the essence of Italian cooking. Pasta is always part of the traditional Italian meal and I bet bibliography about pasta could fill up an entire library. It comes in many shapes and forms, many different recipes, variants and personal secrets. The truth is that it’s a very simple recipe, made with basic ingredients. And this truly is the main secret of Italian cooking. 
Gricia is one of the signature dishes of Roman cooking. Often referred to as the “Amatriciana without tomato”, it’s second to none when it comes to flavor. You can also call it “Carbonara without eggs”, or “Cacio & Pepe” with guanciale. But there are a few secrets that make it’s execution unique. Maybe you’ve already guessed the ingredients… Let’s get to work then. 
Mmmm, 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. 
This 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… 
What's for dinner, Ale? 