Tagged: Italian
Recipes tagged Italian.
Beef Carpaccio
Carpaccio di manzo lives or dies on the beef and the cut. There is no cooking step to correct poor sourcing, thick slicing, warm plates, ...
Prosciutto Melone
Prosciutto e melone has nowhere to hide. The melon must be ripe, cold, and fragrant; the prosciutto must be sliced thin enough to fold ov...
Bruschetta Pomodoro
Bruschetta al pomodoro is not tomato salad on soft bread. The bread must be thick, toasted hard enough to resist juice, then rubbed with ...
Pizza Prosciutto Funghi
Pizza prosciutto e funghi is not a ham-and-mushroom casserole on bread. The toppings must stay thin: crushed tomato, drained mozzarella, ...
Pizza Diavola
Pizza Diavola lives on restraint: raw crushed tomato, milky mozzarella, and salame piccante doing the heat. Load it like an American meat...
Pizza Quattro Formaggi
Quattro formaggi is not a pile of random shredded cheese. The pizza works when the four cheeses have jobs: fior di latte for melt and moi...
Gnocchi Pomodoro
Gnocchi pomodoro has nowhere to hide: potato, flour, tomato, basil, cheese. The dish lives or dies on dry potatoes and a restrained hand ...
Spinach and Ricotta Ravioli
Spinach and ricotta ravioli live or die on moisture control. Wet spinach blows open seams, watery ricotta slumps, and thick pasta turns a...
Pasta e Fagioli
Pasta e fagioli lives between soup and pasta, not as a thin broth with noodles floating in it. The key move is breaking up part of the be...
Pasta Pomodoro
Pasta pomodoro has nowhere to hide: tomato, olive oil, basil, garlic, and pasta water doing the binding work. The sauce should cling in a...