![[Thoughts on the Table – 78] A Chat with Award-winning Author Andrew Cotto](https://www.disgracesonthemenu.com/wp-content/uploads/2019/09/tot-andrew.png)
Andrew Cotto is an award-winning American writer of Italian descent. His latest novel titled Cucina Tipica tells the fascinating adventure of a young American who falls in love with Tuscany and with the culture of its people. Naturally, food and wine ... Continue reading
Tag: broth
Oven-Roasted Vegetables Stripes
Roasted vegetables are nothing new, but this particular arrangement makes for a truly spectacular dish which can be served as a main course, accompanied with fresh and aged cheese, as well as a side dish. When I lived with my parents, this ... Continue reading
Spätzle-style Passatelli Sauteed with Radicchio, on Cheese Fondue
Passatelli are a variation of “stracciatella”, an ancient soup that can be found in various parts of Italy. To make stracciatella, a mix of egg, cheese and (optional) breadcrumbs is whisked into boiling broth, resulting in bits of ripped dough that ... Continue reading
Shrimp, Zucchini and Saffron Linguine
This dish is a summer classic featuring an incredible flavor combination: roasted zucchini, shrimp and saffron, in a creamy wine sauce. Like other crustaceans, shrimp tend to spoil quickly and are often frozen at sea or even sold cooked. Whole ... Continue reading
Canederli, the Italian Knödel
Canederli are bread dumplings only found in the north-east of Italy (Trentino-Alto Adige, Friuli, and part of Veneto), where they are served as a first course or as a main entree. Variations of this dish are common in all south-eastern Europe, where ... Continue reading
Ravioli: the Food of Kings and Peasants
The word ‘ravioli’ (plural of ‘raviolo’) refers to all kinds of filled Italian pasta where a thin layer of dough wraps around a filling (‘ripieno’, in Italian). Ravioli are either boiled and dished out with sauce (a ... Continue reading
Saffron and Leek Risotto
Leeks (‘porri’, in Italian) have thickening properties and a more complex flavor profile than onions, thanks to the cabbage hints of their upper leaves(1). When replacing onion for leek in a risotto, the resulting dish is creamier and with ... Continue reading
Pasta 101 – A Primer on the Most Iconic Italian Food
Pasta is probably the most recognized Italian dish. And for good reasons. Pasta plays a fundamental part in the diet of every Italian – even daily! This article describes all main pasta types. Italians like pasta because they know it’s a ... Continue reading
