This article is about basil pesto, the second most famous Italian pasta sauce, of course after tomato sauce. However, this is not about the traditional way to make “Pesto Genovese” – using a mortar; there are plenty of good resources ... Continue reading
Tag: garlic
Paccheri with Mushrooms, Gorgonzola, and Mascarpone Cream
Paccheri are undoubtedly the most majestic kind of short pasta one can find! With a diameter of 1 ½ inch (4 cm), thick walls, and a rough surface, each guarantees an unbeatable bite, or two! The Paccheri shape originates in the Campania region of ... Continue reading
Herb and Ricotta Ravioli with Sage Butter Sauce
Butter and Sage sauce is often what comes to mind when showcasing ricotta-filled ravioli, and especially spinach and ricotta ravioli. In Italy, meatless preparations like this are sometimes called “di magro” (literally, “of ... Continue reading
[Thoughts on the Table – 78] A Chat with Award-winning Author Andrew Cotto
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
Italian Words Gone Wrong – 6 Mistakes Native Italians Don’t Make
For a narrated version of this article, please check out: Italian Words Gone Wrong – Mistakes on the Menu Even though Italian food is prominent in North America as well as other English speaking countries, restaurant menus often use Italian words ... Continue reading
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
Il Mercato – The Tradition of the Italian Street Market
~~~ This article is available in narrated version. Check it out! ~~~ Every year, when I go back to Italy to see my family, I manage to squeeze in a visit to a mercato. As you may have guessed, the word “mercato” means “market”, ... Continue reading
Roasted Green Beans
Ah the Maillard reaction! The magic behind roasting and toasting which is responsible for the extra flavor in bread crust, pan fried eggs, seared steaks, and even maple syrup and coffee! Maillard browning is the result of the reaction between sugars ... Continue reading
Stewed Brussels Sprouts
Not everybody loves Brussels sprouts. But, unless you are overly sensitive to bitter flavors, you will find this to be a delicious side dish. Brussels sprouts are the buds of a kind of cabbage belonging to the Brassica family (along with ... Continue reading