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ITALIAN RECIPES
Easy Struffoli. March 6, 2018 5 Comments. Struffoli is a traditional Neopolitan dessert that is mainly comprised of fried dough circles roughly the size of marbles.The name Struffoli actually originatesfrom the.
RECIPES - THE ITALIAN CHEF - ITALIAN RECIPES Penne With Eggplant, Tomatoes, Black Olives, and Basil. Lamb and Ricotta Crespelle with Tomato and Pecorino. Spaghetti Alla Rosinella. Pasta e Fagiole. Eggplant Parmigiana. The Master Recipe: Boule (Artisan Free-Form Loaf) Pasta a la Norma. Mussel Soup (Cozzi aRICOTTA ZEPPOLE
Combine the eggs, sugar and vanilla extract in a large bowl and whisk together. Add the ricotta cheese and stir in until well combined. In a separate bowl stir together the flour, baking powder and salt. Add to the ricotta mixture and stir until all mixed in and a batter is formed. In a deep saucepan, pour in vegetable oil to a depth of 3inches.
SOLE PICCATA
Sole Piccata is a good example of a light and tasty seafood dish that is easy to prepare. When my father made sole (or chicken) piccata at his restaurant he didn't typically put capers in it, but many chefs do. I am a big caper fan, especially with fish, so I like to include them here. For me the key to this is sautéing the sole until it is nice and golden brown before letting it cook in thePASTA PUTTANESCA
Pasta Puttanesca is loosely translated to 'street walker's pasta.' There are a lot of stories about how this name came about. The most popular is that the ladies of the evening in Naples used to make Pasta alla Puttanesca and put it out on the windowsill so that the aroma of the sauce would attract prospective clients. Kind of a silly story, but people seem to like it. PESCE ALL'ACQUA PAZZA Add the tomatoes and cook until they start to soften about 5 minutes. Add the water, parsley and a pinch of salt. Turn the heat down to medium-low and allow to simmer for 15 minutes. Place the fish in the pan, skin side down, cover the pan and cook until the fish is cooked through, 15-20 minutes. Transfer the fish to warm plates, pour alittle
CHICKEN PICCATA
salt and pepper to taste. 1 cup chicken broth. Dredge each chicken breast in flour to coat and shake off excess. Heat oil in a large saute pan set on medium heat. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side. Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1minute.
SAUSAGE AND PEPPERS SANDWICHES Where I come from we would call this a wedge, some people call it a hero, some call it a hoagie or grinder, so I am just going with Sausage and Peppers Sandwiches here and you can call them whatever you like. Sausage and Peppers Sandwiches rank right up there with Grilled Chicken with Salmoriglio as one of my standbys when I am getting my grill on in the summer.SHRIMP SCAMPI
Preheat oven to 400 degrees. In a large bowl, add butter, garlic, parsely, salt, pepper and juice of one lemon, mix until well combined. Place shrimp in a baking pan just large enough to fit them. Place 1/2 tablespoon of the butter mixture on each shrimp. Add white wine and broth to the pan, making sure not to cover the shrimp completely. COOKING WITH GUANCIALE When I was ordering the pork belly from Niman Ranch for my first attempt at home cured bacon, I had room to add more items to my order without increasing my shipping charges. So to maximize the shipping costs I ordered some guanciale, which is kind of like pancetta or bacon, but it is cured pork jowl rather than belly. Guanciale is the traditional ingredient used in the classic RomanITALIAN RECIPES
Easy Struffoli. March 6, 2018 5 Comments. Struffoli is a traditional Neopolitan dessert that is mainly comprised of fried dough circles roughly the size of marbles.The name Struffoli actually originatesfrom the.
RECIPES - THE ITALIAN CHEF - ITALIAN RECIPES Penne With Eggplant, Tomatoes, Black Olives, and Basil. Lamb and Ricotta Crespelle with Tomato and Pecorino. Spaghetti Alla Rosinella. Pasta e Fagiole. Eggplant Parmigiana. The Master Recipe: Boule (Artisan Free-Form Loaf) Pasta a la Norma. Mussel Soup (Cozzi aRICOTTA ZEPPOLE
Combine the eggs, sugar and vanilla extract in a large bowl and whisk together. Add the ricotta cheese and stir in until well combined. In a separate bowl stir together the flour, baking powder and salt. Add to the ricotta mixture and stir until all mixed in and a batter is formed. In a deep saucepan, pour in vegetable oil to a depth of 3inches.
SOLE PICCATA
Sole Piccata is a good example of a light and tasty seafood dish that is easy to prepare. When my father made sole (or chicken) piccata at his restaurant he didn't typically put capers in it, but many chefs do. I am a big caper fan, especially with fish, so I like to include them here. For me the key to this is sautéing the sole until it is nice and golden brown before letting it cook in thePASTA PUTTANESCA
Pasta Puttanesca is loosely translated to 'street walker's pasta.' There are a lot of stories about how this name came about. The most popular is that the ladies of the evening in Naples used to make Pasta alla Puttanesca and put it out on the windowsill so that the aroma of the sauce would attract prospective clients. Kind of a silly story, but people seem to like it. PESCE ALL'ACQUA PAZZA Add the tomatoes and cook until they start to soften about 5 minutes. Add the water, parsley and a pinch of salt. Turn the heat down to medium-low and allow to simmer for 15 minutes. Place the fish in the pan, skin side down, cover the pan and cook until the fish is cooked through, 15-20 minutes. Transfer the fish to warm plates, pour alittle
CHICKEN PICCATA
salt and pepper to taste. 1 cup chicken broth. Dredge each chicken breast in flour to coat and shake off excess. Heat oil in a large saute pan set on medium heat. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side. Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1minute.
SAUSAGE AND PEPPERS SANDWICHES Where I come from we would call this a wedge, some people call it a hero, some call it a hoagie or grinder, so I am just going with Sausage and Peppers Sandwiches here and you can call them whatever you like. Sausage and Peppers Sandwiches rank right up there with Grilled Chicken with Salmoriglio as one of my standbys when I am getting my grill on in the summer.SHRIMP SCAMPI
Preheat oven to 400 degrees. In a large bowl, add butter, garlic, parsely, salt, pepper and juice of one lemon, mix until well combined. Place shrimp in a baking pan just large enough to fit them. Place 1/2 tablespoon of the butter mixture on each shrimp. Add white wine and broth to the pan, making sure not to cover the shrimp completely. COOKING WITH GUANCIALE When I was ordering the pork belly from Niman Ranch for my first attempt at home cured bacon, I had room to add more items to my order without increasing my shipping charges. So to maximize the shipping costs I ordered some guanciale, which is kind of like pancetta or bacon, but it is cured pork jowl rather than belly. Guanciale is the traditional ingredient used in the classic Roman RECIPES - THE ITALIAN CHEF - ITALIAN RECIPES sauce & broth recipes Marinara Sauce Vegetable Stock Bolognese Sauce appetizer recipes Spedini alla Romana Clams and Mussels Posillipo Prosciutto Wrapped Asparagus Stuffed Artichokes Caprese Salad Fried Calamari Clams Oreganato Insalata Frutta di Mare Stuffed Mushrooms Grilled Prosciutto Wrapped Asparagus Prosciutto and Melon Bresaola with Arugula Arancini with Fig, Prosciutto and GorgonzolaCHICKEN PICCATA
salt and pepper to taste. 1 cup chicken broth. Dredge each chicken breast in flour to coat and shake off excess. Heat oil in a large saute pan set on medium heat. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side. Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1minute.
THE ITALIAN BAKER
The New York town I grew up in, Mount Vernon, had a several good Italian bakeries, plus it was 15 minutes from Arthur Avenue, the Bronx's Little Italy. Therefore, I became accustomed to being able to pick up a fresh loaf of delicious Italian bread in minutes. Now I live in Ridgefield, CT a very nice little New England town, but alas noItalian bakery.
SWORDFISH SANDWICHES Brush both sides of the swordfish steaks with olive oil and season with salt and pepper. Place the steaks on the grill and cook turning once until cooked through and lightly browned. About 5 minutes per side. Remove from grill. Place the slices of ciabatta bread, crumb side down on the grill and lightly toast. Remove from grill.SEAFOOD RISOTTO
About 15 minutes into cooking the rice, heat 3 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic and cook until softened and lightly browned about 1 minute. Add the squid and shrimp and cook, stirring, until the squid are opaque, 5 minutes.After about 20
SHRIMP SCAMPI
Preheat oven to 400 degrees. In a large bowl, add butter, garlic, parsely, salt, pepper and juice of one lemon, mix until well combined. Place shrimp in a baking pan just large enough to fit them. Place 1/2 tablespoon of the butter mixture on each shrimp. Add white wine and broth to the pan, making sure not to cover the shrimp completely. GRILLED CHICKEN WITH SALMORIGLIO Instructions. Start a fire in a charcoal grill, or pre-heat a gas grill. Combine garlic, oregano, olive oil, lemon juice, salt and pepper in a medium bowl and wisk together well to make Salmoriglio mixture. Season chicken with salt & pepper and cook on a medium-hot grill turning occasionally until done, about 25 minutes. LINGUINI WHITE CLAM SAUCE Heat olive oil in large saute pan over medium heat. Add garlic, cook until lightly browned. Add Clams with their juices, bring to a boil then lower heat to a simmer and cook for 5 more minutes. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the linguini. Cook uncovered over high heatuntil Al dente.
ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE Instructions. Remove the sausage from the casing and crumble into small pieces. Wash the broccoli rabe under cold water and pat dry with paper towels. Cut off and discard about one inch off bottom of stems. Cut remaining broccoli rabe with leaves into about 2 inch pieces. Bring a large pot of liberally salted water to a boil. PORK CHOPS WITH PEPPERS There may not seem like a lot to this dish, but boy is it tasty. Pork chops with vinegar peppers is an old Italian stand-by. For a different variation on this dish you can home fry some potatoes and put them on top. Serves 2 4 center cut pork chops 1/4 cup olive oil 6 sweet vinegar peppers Salt & pepper to taste Either on grill or in broiler, cook pork chops until they are done the way youITALIAN RECIPES
Easy Struffoli. March 6, 2018 5 Comments. Struffoli is a traditional Neopolitan dessert that is mainly comprised of fried dough circles roughly the size of marbles.The name Struffoli actually originatesfrom the.
RECIPES - THE ITALIAN CHEF - ITALIAN RECIPES Penne With Eggplant, Tomatoes, Black Olives, and Basil. Lamb and Ricotta Crespelle with Tomato and Pecorino. Spaghetti Alla Rosinella. Pasta e Fagiole. Eggplant Parmigiana. The Master Recipe: Boule (Artisan Free-Form Loaf) Pasta a la Norma. Mussel Soup (Cozzi a Bruora) Orecchiete with Broccoli Rabe.RICOTTA ZEPPOLE
Combine the eggs, sugar and vanilla extract in a large bowl and whisk together. Add the ricotta cheese and stir in until well combined. In a separate bowl stir together the flour, baking powder and salt. Add to the ricotta mixture and stir until all mixed in and a batter is formed. In a deep saucepan, pour in vegetable oil to a depth of 3inches.
SOLE PICCATA
Sole Piccata is a good example of a light and tasty seafood dish that is easy to prepare. When my father made sole (or chicken) piccata at his restaurant he didn't typically put capers in it, but many chefs do. I am a big caper fan, especially with fish, so I like to include them here. For me the key to this is sautéing the sole until it is nice and golden brown before letting it cook in the PESCE ALL'ACQUA PAZZA Add the tomatoes and cook until they start to soften about 5 minutes. Add the water, parsley and a pinch of salt. Turn the heat down to medium-low and allow to simmer for 15 minutes. Place the fish in the pan, skin side down, cover the pan and cook until the fish is cooked through, 15-20 minutes. Transfer the fish to warm plates, pour alittle
SAUSAGE AND PEPPERS SANDWICHES Where I come from we would call this a wedge, some people call it a hero, some call it a hoagie or grinder, so I am just going with Sausage and Peppers Sandwiches here and you can call them whatever you like. Sausage and Peppers Sandwiches rank right up there with Grilled Chicken with Salmoriglio as one of my standbys when I am getting my grill on in the summer.SPINACH LASAGNA
In a large skillet over medium-high heat, melt the butter. Then add the garlic and sauté for 2 minutes. Add the spinach and continue sautéing until the spinach is wilted, about 3-4 minutes. Transfer the spinach to a large bowl with the ricotta cheese, Parmesan cheese, GRILLED CHICKEN WITH SALMORIGLIO Instructions. Start a fire in a charcoal grill, or pre-heat a gas grill. Combine garlic, oregano, olive oil, lemon juice, salt and pepper in a medium bowl and wisk together well to make Salmoriglio mixture. Season chicken with salt & pepper and cook on a medium-hot grill turning occasionally until done, about 25 minutes.SHRIMP SCAMPI
Preheat oven to 400 degrees. In a large bowl, add butter, garlic, parsely, salt, pepper and juice of one lemon, mix until well combined. Place shrimp in a baking pan just large enough to fit them. Place 1/2 tablespoon of the butter mixture on each shrimp. Add white wine and broth to the pan, making sure not to cover the shrimp completely.STUFFED ARTICHOKES
In a pot just large enough to fit the artichokes, add the sliced garlic cloves, 2 tablespoons of the olive oil and the artichokes. Drizzle the remaining 2 tablespoons of olive oil over the top of the artichokes. Turn heat on to medium and cook until sizzling about 1-2 minutes. Add water to reach half way up the sides of the artichokes.ITALIAN RECIPES
Easy Struffoli. March 6, 2018 5 Comments. Struffoli is a traditional Neopolitan dessert that is mainly comprised of fried dough circles roughly the size of marbles.The name Struffoli actually originatesfrom the.
RECIPES - THE ITALIAN CHEF - ITALIAN RECIPES Penne With Eggplant, Tomatoes, Black Olives, and Basil. Lamb and Ricotta Crespelle with Tomato and Pecorino. Spaghetti Alla Rosinella. Pasta e Fagiole. Eggplant Parmigiana. The Master Recipe: Boule (Artisan Free-Form Loaf) Pasta a la Norma. Mussel Soup (Cozzi a Bruora) Orecchiete with Broccoli Rabe.RICOTTA ZEPPOLE
Combine the eggs, sugar and vanilla extract in a large bowl and whisk together. Add the ricotta cheese and stir in until well combined. In a separate bowl stir together the flour, baking powder and salt. Add to the ricotta mixture and stir until all mixed in and a batter is formed. In a deep saucepan, pour in vegetable oil to a depth of 3inches.
SOLE PICCATA
Sole Piccata is a good example of a light and tasty seafood dish that is easy to prepare. When my father made sole (or chicken) piccata at his restaurant he didn't typically put capers in it, but many chefs do. I am a big caper fan, especially with fish, so I like to include them here. For me the key to this is sautéing the sole until it is nice and golden brown before letting it cook in the PESCE ALL'ACQUA PAZZA Add the tomatoes and cook until they start to soften about 5 minutes. Add the water, parsley and a pinch of salt. Turn the heat down to medium-low and allow to simmer for 15 minutes. Place the fish in the pan, skin side down, cover the pan and cook until the fish is cooked through, 15-20 minutes. Transfer the fish to warm plates, pour alittle
SAUSAGE AND PEPPERS SANDWICHES Where I come from we would call this a wedge, some people call it a hero, some call it a hoagie or grinder, so I am just going with Sausage and Peppers Sandwiches here and you can call them whatever you like. Sausage and Peppers Sandwiches rank right up there with Grilled Chicken with Salmoriglio as one of my standbys when I am getting my grill on in the summer.SPINACH LASAGNA
In a large skillet over medium-high heat, melt the butter. Then add the garlic and sauté for 2 minutes. Add the spinach and continue sautéing until the spinach is wilted, about 3-4 minutes. Transfer the spinach to a large bowl with the ricotta cheese, Parmesan cheese, GRILLED CHICKEN WITH SALMORIGLIO Instructions. Start a fire in a charcoal grill, or pre-heat a gas grill. Combine garlic, oregano, olive oil, lemon juice, salt and pepper in a medium bowl and wisk together well to make Salmoriglio mixture. Season chicken with salt & pepper and cook on a medium-hot grill turning occasionally until done, about 25 minutes.SHRIMP SCAMPI
Preheat oven to 400 degrees. In a large bowl, add butter, garlic, parsely, salt, pepper and juice of one lemon, mix until well combined. Place shrimp in a baking pan just large enough to fit them. Place 1/2 tablespoon of the butter mixture on each shrimp. Add white wine and broth to the pan, making sure not to cover the shrimp completely.STUFFED ARTICHOKES
In a pot just large enough to fit the artichokes, add the sliced garlic cloves, 2 tablespoons of the olive oil and the artichokes. Drizzle the remaining 2 tablespoons of olive oil over the top of the artichokes. Turn heat on to medium and cook until sizzling about 1-2 minutes. Add water to reach half way up the sides of the artichokes. RECIPES - THE ITALIAN CHEF - ITALIAN RECIPES sauce & broth recipes Marinara Sauce Vegetable Stock Bolognese Sauce appetizer recipes Spedini alla Romana Clams and Mussels Posillipo Prosciutto Wrapped Asparagus Stuffed Artichokes Caprese Salad Fried Calamari Clams Oreganato Insalata Frutta di Mare Stuffed Mushrooms Grilled Prosciutto Wrapped Asparagus Prosciutto and Melon Bresaola with Arugula Arancini with Fig, Prosciutto and GorgonzolaSEAFOOD RECIPES
Pan Seared Tuna with Rosemary Oil 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 and didn't have children yet, so it was the perfect time in our lives for that type of trip. It goes without saying that there were many memorable meals along the way.THE ITALIAN BAKER
The New York town I grew up in, Mount Vernon, had a several good Italian bakeries, plus it was 15 minutes from Arthur Avenue, the Bronx's Little Italy. Therefore, I became accustomed to being able to pick up a fresh loaf of delicious Italian bread in minutes. Now I live in Ridgefield, CT a very nice little New England town, but alas noItalian bakery.
AGLIO E OLIO
Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination! Aglio e Olio Mondays used to be a thing in our house, but we drifted away from that, replacing it with takeout way too often. Well, it's time to get back to basics. Sometimes I run the two busy working parents excuse but it really doesn't fly with something this quick and easy.PASTA PUTTANESCA
Pasta Puttanesca is loosely translated to 'street walker's pasta.' There are a lot of stories about how this name came about. The most popular is that the ladies of the evening in Naples used to make Pasta alla Puttanesca and put it out on the windowsill so that the aroma of the sauce would attract prospective clients. Kind of a silly story, but people seem to like it.RACK OF LAMB
Pre-heat the oven to 475°F. Cook for 10 minutes, then reduce the oven temperature to 375°F and continue roasting 10-15 minutes. Lamb is ready when an instant-read thermometer inserted into the rack reads 125°F for rare. Transfer the lamb to a carving board, cover looselywith
CHICKEN PICCATA
salt and pepper to taste. 1 cup chicken broth. Dredge each chicken breast in flour to coat and shake off excess. Heat oil in a large saute pan set on medium heat. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side. Drain the oil and add butter, wine, lemon, salt and pepper. Cook for 1minute.
THE MASTER RECIPE: BOULE (ARTISAN FREE-FORM From Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Thomas Dunne Books, 2007) Please check out our blog posts on our experiences with this technique for baking bread: No Knead Bread Makes four 1-pound loaves. The recipe is easily doubled or halved. 3 cups lukewarm water 1 1/2 tablespoons granulated yeast (2 packets) 1 1/2 tablespoons kosher salt or otherSHORT RIB RAGU
Instructions. In a large deep sauce pan, heat the olive oil over medium heat. Add the onion, carrot and celery, cook stirring occasionally until the onion is translucent, about 10 minutes. Add the short ribs and pancetta and brown the ribs on all sides. Crush COSTOLETTE DI MAIALE CON SALVIA From Jamie's Italy (Hyperion, 2006) Pork chops are a pretty regular occurrence in Italy. They can be cooked in many, many way: but this recipe is one of my favorites. When I first saw it being made in a trattoria in Florence on my first-ever trip to Italy, the young lady who was making it inserted a small paring knife into the side of the chops and moved it from side to side to create a littleSEAFOOD RECIPES
Pan Seared Tuna with Rosemary Oil 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 and didn't have children yet, so it was the perfect time in our lives for that type of trip. It goes without saying that there were many memorable meals along the way.RICOTTA ZEPPOLE
Combine the eggs, sugar and vanilla extract in a large bowl and whisk together. Add the ricotta cheese and stir in until well combined. In aseparate bowl
GRILLED CHICKEN WITH SALMORIGLIO Grilled Chicken with lemony Sicilian Salmoriglio Sauce is an iconic summer dish to me. It has been part of my barbecues for as long as I can remember. Not only is it simply the best grilled chicken but making it evokes such great memories from the past: Cookouts in my parents backyard. Visiting my Uncle Vinny's on a Sunday afternoon and seeing my Aunt Maria using a tied together bunchSEAFOOD RISOTTO
Welcome to The Italian Chef, dedicated to adapting the recipes and techniques of an Italian Chef for the home cook. Learn more.SOLE PICCATA
Sole Piccata is a good example of a light and tasty seafood dish that is easy to prepare. When my father made sole (or chicken) piccata at his restaurant he didn't typically put capers in it, but many chefs do. I am a big caper fan, especially with fish, so I like to include them here. For me the key to this is sautéing the sole until it is nice and golden brown before letting it cook in theVEAL ROLLATINI
Veal Rollatini is an interesting dish to me, not only because it is delicious, but because of the name. Veal, chicken or eggplant rollatini dishes are common on the menus of Italian-American restaurants. As the word rollatini might imply, these dishes consist of the main ingredient stuffed and rolled up. However, if you look in an Italian dictionary the word rollatini is nowhere to be foundRACK OF LAMB
I made this Rack of Lamb paired with Risotto Milanese as part of a Valentines Day dinner for my wife, Sandy. I discussed making it and possibly featuring it here to some co-workers during lunch the week before. Suprisingly, one of them, Mark said he didn't think Rack of Lamb was a good Valentines Day dinner choice because 'Women don't like lamb.' I was actually shocked when another voice PESCE ALL'ACQUA PAZZA I first had this dish at a small restaurant in Positano on the Amalfi Coast called O’Capurale and was blown away by how flavorful yet light it was. Pesce all’Acqua Pazza means Fish in Crazy Water. Many American interpretations of this dish seem to take this translation extremely literal. They really accentuate the “crazy”, using it as an excuse to clean out the refrigerator and add all GRILLED SWORDFISH WITH BREADCRUMBS I have been fascinated by this Sicilian technique of coating marinated swordfish in breadcrumbs and grilling it ever since I first saw it in the book Coming Home to Sicily by Fabrizia Lanza. So, now that the warmer spring weather has finally hit, what better time to feature it? I made some small tweaks to her recipe, including mixing some chopped parsley into the breadcrumbs and serving it COOKING WITH GUANCIALE When I was ordering the pork belly from Niman Ranch for my first attempt at home cured bacon, I had room to add more items to my order without increasing my shipping charges. So to maximize the shipping costs I ordered some guanciale, which is kind of like pancetta or bacon, but it is cured pork jowl rather than belly. Guanciale is the traditional ingredient used in the classic RomanSEAFOOD RECIPES
Pan Seared Tuna with Rosemary Oil 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 and didn't have children yet, so it was the perfect time in our lives for that type of trip. It goes without saying that there were many memorable meals along the way.RICOTTA ZEPPOLE
Combine the eggs, sugar and vanilla extract in a large bowl and whisk together. Add the ricotta cheese and stir in until well combined. In aseparate bowl
GRILLED CHICKEN WITH SALMORIGLIO Grilled Chicken with lemony Sicilian Salmoriglio Sauce is an iconic summer dish to me. It has been part of my barbecues for as long as I can remember. Not only is it simply the best grilled chicken but making it evokes such great memories from the past: Cookouts in my parents backyard. Visiting my Uncle Vinny's on a Sunday afternoon and seeing my Aunt Maria using a tied together bunchSEAFOOD RISOTTO
Welcome to The Italian Chef, dedicated to adapting the recipes and techniques of an Italian Chef for the home cook. Learn more.SOLE PICCATA
Sole Piccata is a good example of a light and tasty seafood dish that is easy to prepare. When my father made sole (or chicken) piccata at his restaurant he didn't typically put capers in it, but many chefs do. I am a big caper fan, especially with fish, so I like to include them here. For me the key to this is sautéing the sole until it is nice and golden brown before letting it cook in theVEAL ROLLATINI
Veal Rollatini is an interesting dish to me, not only because it is delicious, but because of the name. Veal, chicken or eggplant rollatini dishes are common on the menus of Italian-American restaurants. As the word rollatini might imply, these dishes consist of the main ingredient stuffed and rolled up. However, if you look in an Italian dictionary the word rollatini is nowhere to be foundRACK OF LAMB
I made this Rack of Lamb paired with Risotto Milanese as part of a Valentines Day dinner for my wife, Sandy. I discussed making it and possibly featuring it here to some co-workers during lunch the week before. Suprisingly, one of them, Mark said he didn't think Rack of Lamb was a good Valentines Day dinner choice because 'Women don't like lamb.' I was actually shocked when another voice PESCE ALL'ACQUA PAZZA I first had this dish at a small restaurant in Positano on the Amalfi Coast called O’Capurale and was blown away by how flavorful yet light it was. Pesce all’Acqua Pazza means Fish in Crazy Water. Many American interpretations of this dish seem to take this translation extremely literal. They really accentuate the “crazy”, using it as an excuse to clean out the refrigerator and add all GRILLED SWORDFISH WITH BREADCRUMBS I have been fascinated by this Sicilian technique of coating marinated swordfish in breadcrumbs and grilling it ever since I first saw it in the book Coming Home to Sicily by Fabrizia Lanza. So, now that the warmer spring weather has finally hit, what better time to feature it? I made some small tweaks to her recipe, including mixing some chopped parsley into the breadcrumbs and serving it COOKING WITH GUANCIALE When I was ordering the pork belly from Niman Ranch for my first attempt at home cured bacon, I had room to add more items to my order without increasing my shipping charges. So to maximize the shipping costs I ordered some guanciale, which is kind of like pancetta or bacon, but it is cured pork jowl rather than belly. Guanciale is the traditional ingredient used in the classic RomanSEAFOOD RECIPES
Pan Seared Tuna with Rosemary Oil 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 and didn't have children yet, so it was the perfect time in our lives for that type of trip. It goes without saying that there were many memorable meals along the way.SOLE PICCATA
Sole Piccata is a good example of a light and tasty seafood dish that is easy to prepare. When my father made sole (or chicken) piccata at his restaurant he didn't typically put capers in it, but many chefs do. I am a big caper fan, especially with fish, so I like to include them here. For me the key to this is sautéing the sole until it is nice and golden brown before letting it cook in theTHE ITALIAN BAKER
The New York town I grew up in, Mount Vernon, had a several good Italian bakeries, plus it was 15 minutes from Arthur Avenue, the Bronx's Little Italy. Therefore, I became accustomed to being able to pick up a fresh loaf of delicious Italian bread in minutes. Now I live in Ridgefield, CT a very nice little New England town, but alas noItalian bakery.
RACK OF LAMB
I made this Rack of Lamb paired with Risotto Milanese as part of a Valentines Day dinner for my wife, Sandy. I discussed making it and possibly featuring it here to some co-workers during lunch the week before. Suprisingly, one of them, Mark said he didn't think Rack of Lamb was a good Valentines Day dinner choice because 'Women don't like lamb.' I was actually shocked when another voicePASTA PUTTANESCA
Pasta Puttanesca is loosely translated to 'street walker's pasta.' There are a lot of stories about how this name came about. The most popular is that the ladies of the evening in Naples used to make Pasta alla Puttanesca and put it out on the windowsill so that the aroma of the sauce would attract prospective clients. Kind of a silly story, but people seem to like it.HOMEMADE TORTELLINI
In a large bowl, add 2 cups of unbleached all-purpose flour, and make a well in the center. Break the remaining 4 eggs into the well. Beat the eggs lightly with a fork for about 1 minute, then start to work a little of the flour from the edges in to the eggs, until the eggs areno longer runny.
CHICKEN PICCATA
This lemony chicken dish is a quick and easy way to give your family a nice treat on a weeknight. Team it up with some broccoli sautéed in oil and garlic as a side dish. Serves 4 4 chicken breasts pounded thin flour spread on a plate for dredging 2 tablespoons of olive oil 3 tablespoons of butter 1/2 cup of white wine juice of 2 lemons salt and pepper to taste 1 cup chicken broth Dredge eachSHRIMP SCAMPI
I am extremely allergic to shellfish, which would not be a problem if had this condition my whole life and I really didn't know what I was missing out on. Unfortunately, this is not the case; I developed it as an adult, long after Shrimp and Lobster were entrenched near the top of my favorite foods list. When I first started having reactions I still indulged occasionally, considering the puffy RED SNAPPER LIVORNESE Fragrant and flavorful with olives, capers and a light tomato sauce, Red Snapper Livornese is a seafood lover's dream and may even make a few converts. A wonderfully pungent dish from Livorno on the western coast of Tuscany, Red Snapper Livornese, was a mainstay on my Father's menu and one of the first recipes I ever posted to The Italian Chefover 15 years ago.
SEARED TUNA WITH SWEET AND SOUR CIPOLLINI ONIONS Whenever possible I like to feature Sicilian inspired dishes here for a couple of reasons. First, my family is Sicilian in origin. Although my parents met here in America, both of their families are from the same town in Sicily, Francavilla di Sicilia. Second, and more importantly, Sicilian cooking is awesome and unique! In it you can find the influences of it’s many occupiers over the__ Search
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PENNE ARRABIATA
CHICKEN PARMIGIANA
ZEPPOLE
PENNE CON FAGIOLINI
November 2, 2020 No Comments Penne con Fagiolini You don’t need a fancy culinary school degree to sauté green beans in olive oil and garlic and toss them with penne, HOMEMADE FRESH PASTA March 24, 2020 1 Comment Making fresh pasta at home might seem like a daunting task, and while it is time consuming and with definite effort involved, it is not SARDE A BECCAFICO (SICILIAN STUFFED SARDINES) February 5, 2019 No Comments Sarde a Beccafico Sarde a Beccafico is a traditional Sicilian dish of butterflied sardines stuffed with a sweet and savory mixture of breadcrumbs, pine
SPINACH LASAGNA
June 20, 2018 1 Comment Although this vegetarian spinach lasagna varies slightly from the traditional version of this classic Italian dish, it is equally delicious and filling. A flavorful homemadeROASTED PEPPERS
June 7, 2018 4 Comments Sure you can buy roasted peppers in a jar at the supermarket, but there is really no reason to do that when it is soEASY STRUFFOLI
March 6, 2018 5 Comments Struffoli is a traditional Neopolitan dessert that is mainly comprised of fried dough circles roughly the size of marbles.The name Struffoli actually originates from thePrevious Next »
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