Ingredients:
3 cups marinara (either homemade or from a jar)
6 large fresh basil leaves, torn in half
Goodly shake of ground black pepper
1 T olive oil
1 (8 oz) boneless skinless chicken breast
1 T olive oil
8 small cremini mushrooms, rinsed, patted dry, and destemmed, then cut into chunks
1/2 cup onion, chopped
4 cloves garlic, thinly sliced
4 oz angel hair pasta
Condiments: pecorino Romano cheese, chopped flat Italian parsley or sliced (from a jar) Calabrian chiles
Read More
Ingredients:
1 (28 oz) can peeled Italian plum tomatoes, well crushed by hand, shoulders removed
2 T good quality extra virgin olive oil
1/2 cup onion, chopped
1/4 cup of finely chopped carrots
4 cloves garlic, chopped
1/4 t ground black pepper
1/8 t salt
8 large basil leaves, rinsed, dried, and torn in half
Optional: hot red pepper flakes or a little oil from the Calabrian chile jar. Be judicious. You can always add more later but you can’t take it out! Read More
Ingredients:
4 strips meaty bacon
8 oz cremini mushrooms, cut into large chunks
1 t olive oil, optional
1 medium sweet onion, chopped
1 large or 2 medium carrots, peeled and chopped into pieces
4 garlic cloves minced
1/2 lb ground lean beef
1/2 lb ground pork
1 (28 oz can whole peeled Italian plum tomatoes, crushed by hand, shoulders removed
1 rounded t dried thyme
1/4 t dried Mediterranean oregano
1/4 t dried garlic
1 pinch of nutmeg
1/2 teaspoon of ground black pepper
1/4 teaspoon of salt (you may add when you taste but you can’t take it out!)
1/4 cup milk
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Plated with Timbale
Serves two
Ingredients:
1 thick (about 3/4-1 lb) boneless skinless chicken breast, sliced in half laterally to create two thinner pieces
2-4 slices provolone
2-4 slices prosciutto
1 T butter
1 T olive oil
4 large cremini mushrooms, rinsed, dried, and thickly sliced
1/3 cup sweet onion, cut into 1 inch chunks
4 large cloves garlic, sliced
1/4 t Mediterranean oregano
1/8 t ground black pepper
Pinch of salt
1/4 cup chicken stock
1/4 cup slightly sweet white wine Read More
Ingredients:
Nutrition analysis for 8 servings
1 T olive oil
1 lb lean minced or diced beef steak
1 cup sweet onion, chopped
1/2 cup celery chopped
1 Calabrian hot chile, chopped
1 large carrot, peeled and sliced on the diagonal
2 1/4 cups beef stock
1 (15 oz) can Italian tomatoes, crushed by hand
1 t ground garlic
3/4 t dried basil
1/2 t dried Mediterranean oregano
1/4 t dried rosemary
1/4 t dried thyme
1/4 t ground black pepper
1 bay leaf
2 medium red potatoes, cleaned, left unpeeled, and cut into 1/2 inch pieces
1/2 cup cut green beans, fresh or frozen
1 T minced fresh parsley Read More
Ingredients:
1 T butter
2 T vegetable oil
Scant 1/4 cup flour
2 1/4 cups milk
1/4 t white pepper
2 pinches of ground nutmeg
1/2 cup shredded parmesan
1/2 cup ricotta
1 T olive oil
1/2 small onion, chopped
4 garlic cloves, minced
1/4 t pepper
1/2 t oregano
1 small head cauliflower separated into florets
1 (12 oz) package of medium pasta shells, cooked just to al dente per package directions and drained.
1 cup reserved pasta water
8 oz fresh mozzarella, rough chopped
1/2 cup shredded parmesan
1/2 cup garlic panko for topping
To serve at the table: 6 Calabrian chiles, chopped Read More
Ingredients:
1/3 cup olive oil
6 oz meaty thick cut bacon, cut into pieces
8 garlic cloves, chopped (use more if the cloves are small)
3 eggs
1/2 cup pecorino Romano cheese, grated
1 T flat Italian Parsley
1/2 t dried Mediterranean oregano
1/4 t ground black pepper
6 Calabrian hot peppers, destemmed and minced
1 lb spaghetti Read More
put a few foodies together with master pizzaiolo Roberto Caporuscio, Tipo 1 and Tipo 00 flour, and let the tasting begin. Excellent article by Charles Scicolone!
Do you have a favorite flour for pizza dough?
On the evening of our planned tasting at Keste Pizza & Vino Bleecker Street comparing pizzas made with Tipo 1 flour to Tipo 00, I made sure to arrive early so that I could have an opportunity to discuss the differences in the flour with the master pizzaiolo, Roberto Caporuscio.
Roberto is now using Caputo Tipo 1 flour, which the company describes as follows. “It is an historic flour by aroma, color and flavor. It has a high protein index of 13 and is made from a perfect selection of the best variety of grains with all the richness of wheat germ. Type 1 is suited for direct and indirect dough making with a longer rising time.”
Roberto pointed out to me that the dough made from Tipo 1 is slightly beige in color because the flour contains specks of wheat germ, while Tipo 00 is completely white.
“Tipo” refers…
View original post 472 more words
Ingredients:
2 T olive oil
1/2 cup sweet onion, chopped
1/2 cup red onion, chopped
Pinch of salt
1 cup Acquerello Carnaroli Risotto Rice, or use Arborio
1/2 cup white wine
3 1/2 – 4 cups beef stock, heated
1-2 pinches of saffron rubbed between your fingers
1/8 t ground white pepper, or to taste
1 pinch of salt, or to taste
1 pinch of ground nutmeg
1/2 cup Parmesan cheese, grated
1 T butter
Garnish: more Parmesan! Read More
Mindful Palate 