Chestnuts are such a symbol of the Fall that even the sight of them conjures thoughts of crisp evenings, warm blankets and colorful trees. But chestnuts are much more than that. It may no longer be true today, but for centuries chestnuts have given substainance to hundreds of thousands of […]
Gadus Morhua Codfish in oil, served with sweet and sour sauce made with Dutch rhubarb, onion of Montoro, Ribera oranges and raspberry vinegar, flavored with Melissa. The light acidity of French rhubarb, the sweetness of Sicilian oranges, and the minty flavor of melissa –almost hinting to the sweetness of vanilla– […]
What is a simple, almost every day task in Italy can be a major production in other countries. But once successfully made, fresh pasta dough can become a habit. The recipe can be cut in half. “It’s important to try to make the dough on a humid day so it […]
It is essential to peel and mash the potatoes while they are very hot because you want them to be light and floury, not gluey,” Francesco points out. He prefers Idaho potatoes for these lovely cloud-like gnocchi because they have a very dry texture. To retain the starch he does […]
Fresh basil, just blended with other natural ingredients. Genovese Pesto pasta sauce Fresh basil leafs Garlic 1 cup Extra Virgin Olive Oil Salt Pepper Pine nuts Parmesan Cheese Pecorino Cheese A Pesto recipe so easy it will take you (almost) more time to open a can … Unlike many Italian-American […]
An easy recipe for the pesto alla genovese. The garlic is optional. The cheese used is different according to taste (the pecorino gives a more pungent taste than parmigiano). Pesto alla genovese 50 gr basil leaves 1 tablespoon grated pecorino cheese 1 tablespoon grated parmesan cheese 50 gr pine […]
Fennel, with its tantalizing anise flavor, is the basis for this smooth, elegant vegetable puree. So intrigued was Henry Wotten, England’s ambassador to Venice in the 17th century, that he sent seeds to King Jame’s gardener, with the instructions on how they should be planted and the vegetable prepared. This […]
Cooking fish in a parchment wrap is essentially a method of steaming. Francesco urges that the whole fish, not just fillets or steaks, be use. “You need the bones and it has to be thick so you can get all the succulence and flavor,” he says. The touch of citrus […]
“When you cook slices of eggplant that are mostly skin,” Francesco explains, “they come out looking like sauteed mushrooms, which is why this dish is called eggplant mushrooms.” Melanzane al funghetto 1 large eggplant (aubergine) 1/4 cup (60 ml) extra virgin olive oil 2 cloves garlic Salt to taste Hot […]
Although this is a dish one can find in Venice today, it is essentially a recipe from the south, around Naples. “Things move around more now than they did when I was growing up,” Francesco says. “And with the wonderful clams we have in Venice, there’s no reason we shouldn’t […]
