• 500 g di carne di cervo
• Soffritto
• pomodori schiacciati in scatola
• vino rosso

Ho fatto cuocere per circa due ore. È stato fantastico!

Cooking up a storm today of some of my childhood favorites as my mother made them. Sfincione, pane e panelle, a fennel and orange salad and arancine. Will send pics along the way but here are the semolina rolls I made last night for the panelle.

Hi all,

For some reason I am struggling with sauce lately! I never used to have this problem but no matter what I do my tomato sauce has been very acidic, almost bitter. No matter what I do I can’t seem to get it right. I haven’t been making red sauce dishes for a while now because of it.

What should I do?

Hi, If one don't want or can't use wine for saltimbocca, is there something one could use instead?

I have made some ragu alla bolognese but I have almost an entire celery left since I just used two stalks. What are your favourite recepies including celery? It does not have to be a leading flavour, using it in a soffritto would be fine :) I just don want to throw it away and need some ideas

I’m making a veal sirloin ragu and plan to sear the meat before adding it to the sauce. Normally, I salt the meat just before cooking to avoid drawing out too much moisture. If I salted it a day in advance, left it covered in the refrigerator (to make sure it doesn’t dry out as veal is a bit lean), and then dried it before braising, would this negatively affect the cook?

I know this is not a usual pasta & sauce combo, but just wanted to explore. Turns out Puttanesca sauce can't fail in any situation as I expected.

I am unaware of any other country/culture doing this, and I have always wondered why Italians do it. Why is it that Italians will say stuff along the lines of “it must be made with PRECISELY these EXACT ingredients and it must be prepared PRECISELY this way, or else it is not fill in the blank”?

Whether it’s pizza, or any Italian dish, it doesn’t matter what it is they will say this.

In America, if someone put birthday cake on their cheeseburger, no one is going to say it is no longer a cheeseburger. It’s still a cheeseburger, putting cake on it does not change that.

You see, if someone doesn’t put cheese on it, then common sense states that it isn’t a cheeseburger, because there is no cheese. So it is just a hamburger. That’s as far as that goes, no one is going to be a stickler about what ingredients you put on it. It’s more about what you remove, and less about what you add. But Italians will treat every dish like that. As soon as you add ONE topping to a pizza that they don’t approve of, it automatically is no longer pizza to them. That is just so silly to me. And simply incorrect.

If you go to the Four Corners Monument in the USA, and have one foot in Utah, just because you put your other foot in Colorado, that doesn’t mean you aren’t still in Utah. So just because you add one or two ingredients to a dish, that doesn’t just completely make it a different dish. It’s still the same dish, with a little something else added to it.

Yesterdays dinner made into todays lunch. Added some extra broth so it become more ”soupy”. Delicious and warming when its getting colder outside 🍝

I’m definitely not a panettone expert… so, 1) s this is a good brand/good one to buy? 2) this says on the ingredients that the limoncello in the limoncello cream is 10%. The numbers in alcohol mean nothing to me, but I’m thinking about buying this for my parents and they don’t drink, and would be against it if it was more than flavoring the cream… so is 10% a lot?

A few days ago I had a trip to Florence where, mostly in bakeries, saw these palm sized "cookies" topped with green olives. Decided to buy some and loved it! However, I cannot find the name nor a recipe since then. Can anyone help me out?

Favorite brand of red wine vinager? I keep striking out!

😋

Hi all,

I would like to uderstand how some orrechiette differ so much from other. For instance orrechiette such as those sell under the name bonta di altamura, are very different from any major brand like rummo de cecco after cooking. The taste and texture are very different and those pasta feel closer to fresh pasta actually. To me it's the heaven of pasta which creates a sort of anger every time I buy a pack from major brand. And i can't manage to understand in what way they really differ. It's wheat in both cases (i'm aware that the variety is probably different) with water, trafilata al bronzo and then dried. I'm kinda lost to be honest and if someone can explain that would be great.

Cheers !

Ignore the bite taken out of it. Was too good not to. Of course being Sicilian we always called it spingiune.

Italian cuisine is delicious, but many traditional meals tend to be not so light. I am always on the lookout for healthy alternatives which would let me indulge in Italian favorites without worries of adding too many calories. Do you have such techniques to assist in doing so? Obviously there are lots of options to explore, be it changing the ingredients or working on the techniques; I am sure people have their preferences.

Not long ago, I found topplatemeals.com, which focuses on balanced meals and I started thinking how such dishes can be made satisfying in taste without compromising on health. How do you make your Italian food healthier? Any suggestions?