There’s no getting around it: the conventional way of cooking pasta in North America is to overcook the noodles. Most pasta recipes from Italian-American cuisine will tell you to cook the noodles for 15, 20, 30 minutes—when an Italian chef would often do so for less than half the time.
Month: February 2021
Looking for cast iron cookware on the cheap?
I screened Amazon for cookware that (1) was made of cast iron, (2) sold at a bargain price, and (3) was made in the USA. That screen made my choice simpler straight away by eliminating more than 90% of my options.
Pecorino Romano is a hard Italian cheese made with sheep’s milk. It has a flaky, somewhat grainy texture and a salty, nutty, sharp flavor. It’s the perfect cheese for grating on top of most Italian dishes, especially Pasta alla Carbonara, Quattro Formaggi Pizza, and Parmigiana di Melanzane.
Unlike Parmigiano-Reggiano (parmesan), which is carried by most retailers like Costco, Walmart, and Kroger, vacuum packed Pecorino Romano wedges are surprisingly hard to find. Whenever I can’t go to the Italian deli in town, I tend to shop for Italian-imported Pecorino Romano at Amazon.
I was chatting about the different types of salt in grocery stores with a friend the other day, and she asked me a really good question… “What’s the best salt to use for baking?”
At the end of the day, all salt is salt, isn’t it? I mean, no matter what the brand and the origin of a salt, it’s nothing more than packaged sodium chloride.
Even if that’s the case, it doesn’t make the choice of salt for home bakers less daunting. And if you found yourself wondering what salt to use for your dough, in this post I’m going to try and help make that choice easier for you.
I was cleaning out my fridge before grocery day and I noticed that I had some cherry tomatoes and garlic cloves that were almost about to go bad, as well as three anchovy fillets leftover from a dish I had made earlier in the week.
Knowing that I had tagliatelle pasta in my pantry, I thought to myself… Could I cook up a humble pasta dish with these few, but flavorful ingredients?
So I came up with this cherry tomato and anchovy pasta dish. It was outright delicious—and so I’m sharing it with you today.
Chefs and home cooks in the United States and Canada tend to overcook their pasta until it comes out gluey and mushy. While this is a perfectly valid way to make staple Italian-American pasta dishes, it’s not how pasta noodles are typically cooked in Italy.
Ask anyone who just tried to make Spaghetti Cacio e Pepe or Pasta alla Carbonara for the first time how their dishes came out—and you’ll quickly come to the conclusion that the simplest recipes in Italian cuisine are also the hardest ones to cook.
Most pasta recipes can be surprisingly hard to get right if you don’t really know what you’re doing (and why you’re doing it in the first place). It can also be exceptionally rewarding if you know the basic science behind cooking pasta and use it to inform your cooking.
You were craving pizza and decided to make one yourself. You found a good recipe online and did all that the recipe said—yet your homemade pizza came out bland. If you found yourself in this situation, I’m about to help you troubleshoot what happened in this post, so that you never end up in it again.
If you’re looking for a hearty and filling meal, look no further than Detroit-style and Chicago-style pizza, two styles of deep-dish pizza that they eat in the Midwest. These two Italian-American staples are made with a thick crust, plenty of cheese, and cooked tomato sauce on the top.
Since Chicago and Detroit are only 281 miles apart, there are some similarities between their styles of pizza. But the devil is in the detail, as they so, and there are also plenty of small but important differences.