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Hi friends, just found this interview online, chef Gabriel Rucker of Portland's Le Pigeon talking about his cookbook, Le Pigeon: Cooking at the Dirty Bird. I really enjoyed this article, has anyone got this cookbook? Maybe the recipes are not exactly for the fainthearted (elk tongue...

I can't believe it... The Popinator - YouTube

The question is misleading, but I'm not a master in English language, sorry... What I want to do is this: if I have very big potatoes, is there a smart way to "carve" them to produce smaller, round, pieces? I know, I could buy small potatoes, but they're not always available. May be this is a...

I lost the first episode, watching now the 2nd. Can't believe those guys and girls are still around! Let's see what they can do :smile:

Following the publication of a thread about bucatini with pancetta, I felt the need to talk about the different kinds of pancetta, which are produced here in Italy. As it always happens in Italy, you will find lots of variations for a single food, based on local heritage and culture. We can say...

Hi friends, I found this fine recipe in one of my cookbooks, La pasta delle nonne (Grandmothers’ pasta). It’s basically one of the 375 billions variations of an Italian tomato+vegs+cured pork pasta sauce. It comes from the Marche region, a beautiful and small region in central Italy, on the...

Hi friends, yesterday I stewed some leeks and potatoes and zucchini, for a no-worry dinner with some scrambled eggs. When I cleared the leek, I notice for the first time (maybe I'm getting smart) how much part of this veg I discard. I mean, I obviously cut away the bottom with its little beard...

I found this nice link on DC about conversions for liquid conversions (metric, imperial and US cups). Since I'm Italian, for my Italian recipes I use the metric system, spoons (tablespoon, teaspoon), cups, numbers (1 onion), something else (pinch, bunch). Now, I wonder what is the best way to...

Do you believe Chinese invented pasta? Maybe, but I can assure you that Italian pasta was invented and then brought to perfection by people who lived in the land that we now call Italy. I don’t want to stir any controversy. I just want to say that today we can enjoy wonderful recipes because...

I’m not a wine connoisseur, I just love wine, and I like tasting a god bottle once in a while: next in line, Valle dei Laghi Merlot, Castelfederer Müller Thurgau, Mons Feretris Bianchello del Metauro :yum: I made some research for my own education and I decided to share them in this post, to...

This is the third one of a series of long articles, written in my clumsy English, which I formerly called “Luca’s lengthy treatise on Italian pasta”, from now on rechristened “Luca on Italian pasta”. This article focuses on sauces (in Italy we call them sugo, salsa or condimento - pl. sughi...

I'm not exactly a master in pie-making, but I can get some eatable dish out of potatoes, eggs, parmigiano, spices + other vegetables. This morning, eating a slice of a pie I made yesterday, I was thinking about putting some pasta in. I think I'll try adding some pre-cooked short pasta like...

I love guinea fowl, faraona as we call it in Italy. I like its taste and the fact that it reminds me of my childhood, since “faraona arrosto” (roasted guinea fowl) was one of my mother’s favorite recipes. So I was very happy when my beloved (and infinitely patient) fiancée Gabriella bought a...

I’m a lucky man: my uncle owns a nice house in Celle Ligure, in the Ligurian Riviera, so I can go to the sea once in a while without spending a fortune. Well, this is not correct: I invest wisely in restaurants what I save from hotels… Pesto is probably the most known Ligurian recipe worldwide...

I never watched Nigella Lawson's tv shows. Now she's preparing a new series on BBC2: “The appetite for television food shows is as voracious as ever, with BBC2 unveiling a summer of programmes that will include a new series for Nigella Lawson and the return of ratings hit The Great British Bake...

Hello friends. As my grandmother Maria used to say, “ogni promessa è debito”: a promise is a promise. After writing the first part of my treatise on Italian pasta, here I am with the second one: the ingredients of Italian pasta. I’ll try to keep it short and simple (but I’ll fail :lol:). And...

Today I offer you a simple, classic pasta recipe, which always help me see the bright side of life. And I applied one of my favorite psychological techniques in making it: in bocca a te, in bocca a me, in bocca al can, gnam gnam gnam. It’s a subtle technique used by my grandmother to make us...

You will pardon me for the following wordy introduction. I would be very pleased if you read it but, if you’re in a hurry, feel free to skip to section The world of Italian pasta and the following. Being a very shy lad is not an easy position, I can assure you. When it’s time for all good men...

Hi friends, I found these lines in a recipe: 6 cups chicken broth, divided 3 tablespoons olive oil, divided I can suppose that chicken broth divided could mean that you eliminate the fat from the top, after cooking, but I'm not sure. But what does it mean "olive oil divided"? Pleeezze help your...

Since you are a rigatoni and spaghetti fan, Kathleen, here is one of my favorite recipes for the spaghetti. This recipe combines some of the most classic ingredients of Italian pastasciutta dishes, tomato and pancetta, with a tasty mix of vegetables and herbs, to produce a savory outcome...

Hi Kathleen, here is you rigatoni recipe, directly from my segret vault. :rolleyes: This recipe is really easy and quick to prepare, but IMHO is very nice! The only problem could be that I use fresh basil leaves, I’ve never tried it with the frozen product. You can change the proportions of...

Hi friends, I just bought a marble mortar with a wooden pestle in Liguria, and I used them to make a garlic sauce. Now the mortar is ok, while the pestle smells of garlic like hell! :rofl: Anyone knows how to get rid of this? I think I'll start bathing it in some soap. Thanks everyone

The first days of October on the Ligurian Sea, and it is still summer! We saw people sunbathing and swimming in the blue waters, with temperatures up to 30 °C (85 °Fahrenheit). It is a bit unusual, according to the locals, but for Gabriella and me it’s glorious weather! As always, this quick...

In the last couple of years I started cutting the quantities of fats (basically extra virgin olive oil) that I use when preparing my recipes. Usually I use a single tablespoon of olive oil, or a similar quantity of butter, for each recipe (for two people) and non-stick pans. And I try to avoid...

I’m proposing you here, my precious guests, the lasagna recipe as “tuned” by my late mother-in-law Franca. Her family moved from Genoa to the Emilia region during the Second World War, to flee the Allied bombing. And, as you may know, Emilia is the homeland of lasagna (and tortellini...