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 …
Eating sardines is a good way to increase calcium in one’s diet, so I was looking around for a pasta recipe using sardines and saw one on Ciao Sicily by Damian Mandola & Johnny Carrabba, which I adapted for dinner last night. (Damian’s restaurant in mid-town Houston (Damian’s Cucina Italiana) was the site of many Read More …
The photo shows Carol and Lina with a tray of freshly made pasta which we used to make Pasta with Cream, Ham, and Green Peas. Here is the basic process using Caputo brand Semola. This was a good team activity with the grandchildren, who helped with cranking the Atlas pasta machine and ensuring that the Read More …
Yesterday we made this dish, adapted from www.adishofdailylife.com , for dinner using our Fresh Durum Semolina Pasta. The sauce took about 30 minutes to make and was enough to sauce 6-8 servings of pasta. 3 Tbs. butter 1 large yellow onion, diced 1 large clove garlic, finely chopped 3 cups ham, cut into little cubes Read More …
This is an adaptation of recipe for a Roman dish in Alex Guarnaschelli’s cookbook Italian American Forever. This will make 4-8 servings and will take a bit more than an hour. Note that we barely fit this into our 12-inch cast iron skillet. ¼ lb. pancetta or bacon cut into lardons (I used bacon 3 Read More …