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Almost Wordless Wednesday: Fresh Porcini!Parts of Italy have had a lot of rain of late, and the markets are full of Porcini. If you are lucky enough to have one (or better yet a few) like this, one of the nicest options is to fire up the grill, cook steaks, grill the porcini caps too, and serve the steaks topped with porcini caps. A B... |
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Baccalà, Anyone?Baccalà is salt cod sold by the slab, and while it might not strike you as something to get excited over, it keeps wonderfully, and after a day of soaking to remove the excess salt is as tasty as fresh cod, though a little firmer in texture. You can do all sorts of things with it, but I of... |
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Almost Wordless Wednesday: Zucca GiallaAs temperatures fall off fall vegetables begin to appear, and one of the nicest is zucca gialla, large yellow squash that vendors sell by the slice. Some ideas for Squash: Zucca alla Veneta, Squash Venetian Style Sicula's Ravioli with Squash Minestrone di Zucca Gialla, Yellow Squash Minest... |
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Elisabetta's Quick String Bean SaladOr, a nice light lunch: I have said before that Elisabetta and I cook quite differently; I tend to follow recipes, whereas she opens the fridge and improvises. Yesterday we had leftover sting beans, which led to a very tasty salad: 1 1/2 cups cooked string beans A large pear, washed, cor... |
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Almost Wordless Wednesday: Prato's Biscottificio MatteiIt's strange to think that the popularity of biscotti -- the flat twice-cooked almond cookies that have taken the world by storm in recent decades -- can be traced to one man, but it's true: In 1858 Antonio Mattei, a pastry chef who lived in the city of Prato, not far from Florence, began ... |
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More Fall RisottiFor a long time the most popular page on About's Italian food site was bruschetta. One week it was even the most popular page on the entire food channel, and though I couldn't understand why, I didn't object. Now Risotto has become the most popular subject, and in its honor here are a few recipes... |
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