This onion, olive, and anchovy topped focaccia is essentially an Italian version of the Provencal dish Pissaladiere. This version is adapted from Nick Malgieri’s book, The Modern Baker. I made half of his recipe, which I baked in a quarter sheet pan (13 x 9). It made 3 servings for us for dinner with a Read More …
I spotted a recipe in Taste of Home for Meatball Parmigiana, which sounded like a good example of Italian-American comfort food. It took about an hour and will serve 8 people 3 cheesy meatballs each. We ate them for dinner with fresh pasta and with some extra red sauce on the side. 2 lbs. 80/20 Read More …
There are lots of dishes which combine pasta, a meat sauce, and bechamel sauce, such as the Greek pastitsio (One Pot Pastistio) and the Egyptian Macarona Bechamel. In this group is the Italian-American Million Dollar Spaghetti, which was recently touted by SeriousEats. Here is how I made it based on their recipe. This takes less Read More …
This was a successful experiment to substitute 25% of the durum semolina with high fiber flour. The result seemed no different from 100% durum semolina fresh pasta although I may have needed to add a little more water to the dough because high fiber flour is thirsty. I served it with Mushroom and Turkey Sugo Read More …
This salad is a mash-up between the traditional Italian bread salad panzanella and an Italian sub sandwich. This version was adapted from an article in the Washington Post. It makes 2 servings as an entrée salad and takes about 30 minutes, most of which is toasting the bread cubes. It turned out very well. For Read More …
This is a variation on Straccetto de Manzo (Steak and Arugula Salad) in which I cooked the steak using sous-vide equipment and simplified the dressing. Cooking the steak this way made it more tender than in the traditional recipe. It was very good with a focaccia on the side. Quantities below are for 2 servings: Read More …
Piadina are a rustic flatbread made in the Romagna section of Italy. I saw an article about them which indicated that a typical filling was prosciutto, arugula and cheese, and since I had all of those on hand, I decided to make it. This version is adapted from one of my oldest cookbooks, Italian Pizza Read More …
This photo shows a classic version of a stuffed Piadina. I substituted brie for the similar soft cheeses which would have been used in Italy, such as stracchino.
I have made fresh pasta several times recently and thought it would be a good idea to make lasagna with fresh pasta sheets. Looking through my library I found a recipe using fresh pasta in Carrabba’s Italian Grill: Recipes from Around Our Family Table by Johnny Carrabba and Damian Mandola. It is a pretty straightforward Read More …
This quick and tasty dinner is adapted from a recipe in Chrisopher Kimball’s Milk Street. I have cut the ingredients down to make 2 servings, which we enjoyed with a small focaccia. It is a quick recipe suitable for weekdays. The only time-consuming step is to semi-freeze the meat to make it easier to cut Read More …