This article is about basil pesto, the second most famous Italian pasta sauce, of course after tomato sauce. However, this is not about the traditional way to make “Pesto Genovese” – using a mortar; there are plenty of good resources on that (as greatly summarized on Food Lover’s Odyssey). This article is about the more … Continue reading "Making Basil Pesto in a Blender"

The post Making Basil Pesto in a Blender appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

Paccheri are undoubtedly the most majestic kind of short pasta one can find! With a diameter of 1 ½ inch (4 cm), thick walls, and a rough surface, each guarantees an unbeatable bite, or two! The Paccheri shape originates in the Campania region of Italy, which is also where you find Gragnano – a town … Continue reading "Paccheri with Mushrooms, Gorgonzola, and Mascarpone Cream"

The post Paccheri with Mushrooms, Gorgonzola, and Mascarpone Cream appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

I was recently interviewed by Jo Mackay from Bookings For You. In addition to the great questions she had for me, Jo asked me: Do you have a recipe that you’d be happy for us to feature on our blog? My answer was my version of a dish from the Amalfi coast I have been … Continue reading "Baked ‘Ndunderi (Gnocchi di ricotta alla Sorrentina)"

The post Baked ‘Ndunderi (Gnocchi di ricotta alla Sorrentina) appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

Butter and Sage sauce is often what comes to mind when showcasing ricotta-filled ravioli, and especially spinach and ricotta ravioli. In Italy, meatless preparations like this are sometimes called “di magro” (literally, “of lean”), with reference to the foods that are allowed during lent according to the Christian tradition. Really, though, this dish is anything … Continue reading "Herb and Ricotta Ravioli with Sage Butter Sauce"

The post Herb and Ricotta Ravioli with Sage Butter Sauce appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

Among all vegetables, peppers arguably have the most unique flavor! Romano peppers are sweeter and caramelize wonderfully when roasted, which makes them a great addition to a tomato-based soup, balancing its acidity and gaining depth in return. If this isn’t enough, like most Italian soups this recipe makes use of the classic celery/carrot/onion soffritto both … Continue reading "Romano Pepper Soup"

The post Romano Pepper Soup appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

Never would have thought I could obtain these results in my regular oven and without special equipment. But after 11 months of weekly baking, fresh sourdough loaves have become a reliable tradition in our family. I’ve been thinking of posting my method for a while, but only now feel confident that it’s sufficiently streamlined and … Continue reading "Home-Baked Sourdough Bread – At Last!"

The post Home-Baked Sourdough Bread – At Last! appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

This is another recipe that I had the opportunity to document during my last Italy visit: deep fried squid. Unlike the potato crusted sea bream dish, calamari have always been standard in my family, ideal for a Sunday meal, especially in the summer. Naturally, this second course needs to be paired with a starter and/or … Continue reading "Deep Fried Squid (Calamari Fritti)"

The post Deep Fried Squid (Calamari Fritti) appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

During my last Italy trip, I got a chance to document the making of a dish that has become a staple in my family: potato-crusted sea bream. Based on a quick search, it appears to be quite popular in Italy and it has started to be featured internationally on restaurant menus. Quite possibly, the diffusion … Continue reading "Potato Crusted Sea Bream (Orata in Crosta di Patate)"

The post Potato Crusted Sea Bream (Orata in Crosta di Patate) appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

Battered deep-fried cauliflower (‘cavolfiore in pastella,’ in Italian) is an appetizing side dish which originates in Sicily but can be found in many variations all around Italy. Out of the various kinds of batter, this recipe describes one that is quite opaque—without being too thick—especially suitable for vegetables (including zucchini flowers, which are fantastic, by-the-way!) … Continue reading "Deep-Fried Battered Cauliflower"

The post Deep-Fried Battered Cauliflower appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

Crespelle are the relatively unknown Italian equivalent of the world-famous French crepes. Although very similar to crepes, crespelle are often baked in the oven with other ingredients. Both in crepes and in crespelle, the batter is mainly made of milk, flour, and egg. The proportions, however, can vary considerably from recipe to recipe. The version … Continue reading "Mushroom and Cheese Crespelle, the Italian Crepes"

The post Mushroom and Cheese Crespelle, the Italian Crepes appeared first on Quatro Fromaggio and Other Disgraces on the Menu.