Borlotti Beans Soup

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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”

Pasta with Butter, Parmigiano and Truffles

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I’ve been waiting so long to post this and I’m very excited to bring this recipe to you. This is a fancy variation over one of the easiest pastas you can make. Usually, “Butter and Parmigiano” is what I call an “emergency pasta”, meaning is what I would do if my fridge was empty. Yes, because it will never be that empty to not have at least Parmigiano and butter… And pasta of course. Continue reading “Pasta with Butter, Parmigiano and Truffles”

Mussels

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I love mussels. They remind me of when I was a kid and used to spend my summers in Abruzzo, at my grandparents house. My uncle had a small boat and we would go not far from the coast, where he knew there were rocks at the bottoms, not too deep. We would put masks, fins and gloves on and dive to catch them right from the rocks.

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Lasagna

DSC03177I 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. Continue reading “Lasagna”

Besciamella Sauce

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Besciamella is a very simple thing, just few ingredients, but they have to be put together wisely to create the right texture, consistency and flavor. It’s a must-have for Lasagna and it can be used in many other recipes. I’ll post some in the future. Continue reading “Besciamella Sauce”

Fresh Durum Wheat Egg Pasta

DSC03099Here 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. Continue reading “Fresh Durum Wheat Egg Pasta”

Shishito Peppers

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These small sweet Japanese peppers remind me of Italian ‘Friarielli”, small green peppers from southern Italy. The shape and color are different, but the flavor is pretty close. Be careful of the random extra-hot one that always, inevitably, happens in the bunch. It’s impossible to tell from the outside, so you’ll have to byte it… Continue reading “Shishito Peppers”

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”

Gricia

DSC02692Gricia 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. Continue reading “Gricia”

Fresh Basket Cheese with Roasted Tomatoes and Capers

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This reminds me of my grandmother. She loves this fresh cheese. I had already lost my hope about finding it here, but the other day I saw it in the cheese aisle of Fairway (for those who are not from NYC, well, Fairway is the best supermarket you can find, fuck WholeFoods). Continue reading “Fresh Basket Cheese with Roasted Tomatoes and Capers”

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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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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