We’re back with another (anti) recipe, this time for really great beans! This recipe can feed 4 to 8 people depending on the portion sizes and use. For example, if serving it with pasta it will stretch a little further, especially if blending to make a sauce. But as a soup or served up in … Read more
Each cuisine has a version of a soffritto used as the base for soups, stews, and sauces. In Italian, it’s spelled soffritto and is derived from the verb soffriggere which means ‘under-fried’ or ‘fried slowly’. However, each culture has its own unique spelling, name, and/or ingredients for soffritto. For example, in Hispanic cuisine, you can … Read more
This tomato toast was way too beautiful to not receive its own dedicated post and mini recipe. Is it breakfast, a snack, or technically bruschetta? How about today we skip labels and enjoy life. Putting The Toast Together This toast is composed of bread, ricotta, and slightly blackened roasted tomatoes. Make sure the ricotta is … Read more
This is a recipe for roasted tomatoes, which kind of sounds like it’s a recipe for tomato confit. But it’s not as we don’t really cook the tomatoes low and slow. We created slightly charred, melt-in-your-mouth tomatoes that can be spread on bread or remixed into Pasta al Pomodoro 2.0. The garlic can still be … Read more
There are few things that scream summer more than this tomato salad recipe. This is actually a riff on Lina’s Insalata di Pomodoro Calabrese recipe. The underripe tomatoes, peperoncino, and mix of basil and oregano make a ‘sauce’ you’ll want to drink straight out of the bowl! Making Tomato Salad With Green Tomatoes We’re partial … Read more
Pasta with tomato sauce is one of the classics. It’s a dish we all know and (mostly) love. And to be honest it’s a perfect dish. While we have absolutely zero qualms about making and eating the same dish over and over (looking at you Pasta Aglio e Olio), there’s always room for experimentation. Especially … Read more
We shared photos of this fettuccine with porcini mushrooms on social media and our inbox imploded, everyone wanted the recipe. Well, we do love a good white sauce and porcini mushrooms are delicious regardless if they’re dried, frozen, or at their peak freshness in the fall so here you go! How To Find Good Porcini … Read more
Pasta with garlic and olive oil, or pasta aglio e olio, is a classic and simple Italian dish. Traditionally this dish only has two ingredients in the sauce, garlic and olive oil. We prefer to parmigiano reggiano and parsley or anchovies and parsley. We usually throw in a pepperoncini for good measure. The Garlic Roughly … Read more
Traditional Bruschetta Recipe Traditional Bruschetta is a typical Italian farmer dish. Widespread in Italy, it was born for the necessity of farmers to preserve bread. Nowadays it is mostly served as a fast appetizer. The name bruschetta originates from the ancient Roman “brusco” which means “toasted” and was prepared as a toasted bread with olive oil. You have to … Read more
Pasta al Pomodoro Recipe Pasta al pomodoro is one of the most famous Italian dishes. The dish was created in Naples, south Italy by Ippolito Cavalcanti in the early 1800’s. The original Pasta al pomodoro was called “Vermicelli Al Pomodoro”, vermicelli being “real spaghetti”, thicker and with a longer cooking time in respect to today’s … Read more