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Paglia e Fieno with Prosciutto and Cream 22 Mar 2012 | 10:45 pm
Every once in a while I pick up my copy of Essentials of Classic Italian Cooking by Marcella Hazan, and flip through it looking for inspiration. Most times that inspiration comes in something that is ...
Short Rib Ragu 23 Feb 2012 | 01:49 am
A ragu is a slow cooked meat based sauce, and there as many variations as there are regions in Italy. I have posted a couple of versions of Ragu alla Bolognese in the past, but strangely enough I have...
Roasted Rabbit with Sausage and Potatoes 4 Feb 2012 | 03:52 am
I thought about calling this rustic dish Coniglio alla Contadina, which would loosely be translated to Farmer’s Style Rabbit. Especially, because I used my own homemade sausage and home cured bacon, w...
Butternut Squash Risotto 2 Feb 2012 | 03:17 am
Butternut squash is one of my favorite fall/winter ingredients. When the season comes, I especially look forward to having two dishes: Butternut Squash Gnocchi with Butter and Sage and this Butternut ...
Pan Seared Tuna with Rosemary Oil 12 Jan 2012 | 03:28 pm
In 2005 Sandy and I took a two week trip to Italy. We started in Venice and worked our way down through Tuscany, Rome and The Amalfi Coast to Sicily. We were married less than two years at the time an...
Red Snapper Livornese 14 Dec 2011 | 12:38 am
I started The Italian Chef website in 1999 and Red Snapper Livornese was one of the first recipes I posted. Occasionally, I like to revisit some of the older recipes from the archives, and since this ...
Porchetta 30 Nov 2011 | 05:33 pm
In Italy, Porchetta is a deboned pig, stuffed and rolled, and there are many versions depending on the region. I wanted to make Porchetta, but was not quite up to deboning and stuffing a pig, so I dec...
Bucatini all’Amatriciana 26 Oct 2011 | 12:41 pm
This typically Roman pasta dish was traditionally made with guanciale, but since that ingredient used to be very hard to find outside of Italy, and the Lazio region in particular, pancetta has became ...
Pasta with Summer Squash 4 Aug 2011 | 12:46 am
I feel like I have been beating the simplicity theme into the ground the past few weeks, but the fact of the matter is, this is how I cook in the summer. There are so many great seasonal ingredients t...
Lamb Chops Scottadito 1 Aug 2011 | 11:57 am
In Italian the word scottadito means burned fingers. This dish is named scottadito because the lamb chops are so delicious that you can’t resist eating them sizzling hot, straight from the grill and b...
