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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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”

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”

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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Gnocchi, Zucchini, Gorgonzola and Walnuts

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This is a pretty easy recipe that won’t miss to impress your guests, especially if they like gnocchi. If done properly the flavors will blend and the sweetness of the zucchini will milden the pungent taste of the gorgonzola. Let’s start, you’ll need 2 pans and a pot of boiling water for the gnocchi. Continue reading “Gnocchi, Zucchini, Gorgonzola and Walnuts”