Recipes

Oysters On The Half Shell And Balsamic Vinegar Recipe

March 16th, 2012 | by Editor

Delight your palate with the perfect balance between saltiness and sweetness with fresh oysters and balsamic vinegar • Prep. Time: 10 min. • Serves 4 • Measurements are U.S. standard and metric units. INGREDIENTS 24 Fresh Oysters such as Malpeque, Kumamoto, Belon, or Blue Points Chives 8 Tablespoons (120 ml) Balsamic Vinegar Lemons Red Pepper Crushed Ice DIRECTIONS Scrub the oysters under cold water with a stiff brush to remove the dirt. Shuck the oysters with an oyster knife or dull butter knife. Bend the top shell back and discard it. Run the knife ...

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Authentic Recipe For Parmiggiano Reggiano Cheese And Traditional Balsamic Vinegar Of Modena

January 20th, 2012 | by Editor

Italian Tradtional Balsamic Vinegar Of Modena (or else Reggio-Emilia) and original Italian Parmesan Cheese is a sublime combination of flavors and aromas. The pairing of the two transcends personal preferences. It's impossible not to like it. Our primordial taste buds immediately respond to the goodness of the simply perfect tastefulness. However, to savor the experience to its fullest it is necessary to follow a very simple methodology used by true connoisseurs of Traditional Balsamic Vinegar. Here it is: INGREDIENTS - 200 grams Parmiggiano Reggiano Cheese (best to use a young Parmiggiano Reggiano Cheese) - ...

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Italian Soup Recipe: Clear Soup With Lentils From Castelluccio Di Norcia

August 26th, 2011 | by Editor

• Prep. Time: 45 min. • Serves 4 • Measurements are U.S. standard and metric units INGREDIENTS 1 box of lentils from Castelluccio di Norcia (8.8 oz) (250 g) 1 medium-sized garlic clove; peeled; split into two pieces 2 or 3 stalks of celery; diced in small cubes salt extra virgin olive oil DIRECTIONS Peel a garlic clove and cut it in half. Chop a few celery stalks in small cubes. Because of its unique characteristic Lentils from Castelluccio di Norcia don't have to soak in cold water prior to cooking. Hence, simply put the lentils in a ...

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Original Recipe From Cetara: Spaghetti With Colatura Di Alici (anchovy Syrup)

July 22nd, 2011 | by Editor

The picturesque fishing town of Cetara in Southern Italy is home to a very unique condiment: Colatura Di Alici, a direct offspring of the Garum, a type of fermented fish sauce condiment that was an essential flavor in Ancient Roman cooking. Like in Ancient Rome Colatura Di Alici can be used as condiment for raw or boiled vegetables, or other preparation according to will. Surely an inventive cook will devise 1001 ways to employ it. However, in the town of Cetara, by and large, Colatura Di Alici is a perfect summer sauce ...

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Bruschetta Al Tartufo Nero – Bruschetta With Fresh Black Truffles

May 12th, 2011 | by Editor

All About Truffles Index There is bruschetta and there is Black Truffle Bruschetta. The latter of course is majestic and rarely found at the average mom-and-pop Italian restaurant, or even at chi-chi places. Moreover, if you do find a black truffle bruschetta at some spiffy place, how do you know that actual fresh black truffles were used and not some preserved stale specimen. That said, like for many other culinary experiences, "God Bless The Child Who's Got His Own," since he will rip the benefits of the real thing. Hence, herewith, please ...

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Make Your Own Truffle Butter And Store It For Later Use

May 1st, 2011 | by Editor

All About Truffles Index A good way to savor fresh truffles all year round is to freeze them mixed with butter. This way it's possible to have "summer truffles" in the middle of the winter and "winter truffles" in the middle of the summer — over pasta, rice, eggs, grilled steak, or a simple slice of toasted country bread; in other words, nothing short of the entire repertory of truffle based gourmet dishes. What's more fascinating is that your truffle butter base was home-made with your own hands; no preservatives, no ...

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Gourmet Pasta Recipe With Black Truffle Sauce: Spaghetti Alla Norcina

May 1st, 2011 | by Editor

All About Truffles Index "Spaghetti Alla Norcina" ('Norcina' stands for "Norcia" a town of the "Umbria" region in central Italy) is a delectable way to savor fresh black truffles, anyone of the many types of black truffles: "black summer truffles," or "black winter truffles," whether from Italy, France, or anywhere else in Europe. This gourmet pasta sauce has originated in the town of "Norcia" in central Italy where winter black truffles are usually harvested between mid-November and early-March. The "Norcia Winter Black Truffle" is considered a very fine specimen of winter black ...

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Pasta Recipe: Spaghetti Aglio, Olio, E Peperoncino

April 16th, 2011 | by Enzo Capone

The following recipe for "Spaghetti Aglio, Olio, e Peperoncino" (Spaghetti Garlic, Oil, and hot chili pepper) is the second in a series of twelve classic Italian pasta recipes constituting 12 fundamental pasta sauces. The mastering of all twelve pasta sauces will turn anyone into a full-fledged pasta chef. Before anything else, the novice pasta cook should master the art of cooking pasta. We have provided a guideline for this essential first step with Pasta Cooking Fundamentals inside our 'Cooking School' category. HISTORICAL NOTE Garlic sautéed in olive oil is a primary, ancient, ...

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Classic Authentic Pasta Recipe: Rigatoni All’amatriciana

December 11th, 2009 | by Enzo Capone

The following recipe for Rigatoni All' Amatriciana is the first in a series of twelve classic Italian pasta recipes constituting 12 fundamental pasta sauces. The mastering of all twelve pasta sauces will turn anyone into a full-fledged pasta chef. Before anything else, the novice pasta cook should master the art of cooking pasta. We have provided a guideline for this essential first step with Pasta Cooking Fundamentals inside our 'Cooking School' category. ORIGIN OF THE SAUCE The “amatriciana” sauce has originated in the town of Amatrice, north-east of Rome. However, Romans claim the ...

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