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Mario Grazia Italian Chef's Profile

Display Name: Mario Grazia Italian Chef
Member Since: 4/26/11
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Delicious :)
try also with grilled white bread and anchovy sauce:
http://www.academiabarilla.com/italian-recipes/search-recipes/mozzarella-skewers.aspx


Appetizer: Tomato and Mozzarella Skewers with Basil Oil
6/27/11 10:31 AM

In Italy, piadina is typically filled with cheese like squacquerone, sheep’s or goat’s milk cheeses, mixed-milk cheese or aged cow’s milk cheese.
Piadine are also eaten with lardo, pancetta (Italian-bacon), ciccioli (fried pork meat) or saba (cooked grape must).
It is also an great accompaniment to vegetables like cabbage, nettles, and radicchio or other sautéed with garlic, onion, shallots, pancetta, lard and natural flavorings.

http://www.academiabarilla.com/recipes/emilia-romagna/piadina.aspx


Italian Street Food Recipe: Homemade Piadinas
5/2/11 9:43 AM

@ gildeddawn: yes
singular "piadina"
plural: "piadine"


Italian Street Food Recipe: Homemade Piadinas
5/2/11 9:40 AM

Pesto alla Genovese is made with pine nuts (and ONLY if you haven't pine nuts, you can replace them with almonds, peanuts, walnuts or cashew nuts), basil leaves, EVOO, Parmesan and Pecorino cheese and little garlic.


Recipe: Pasta with Pesto
4/29/11 12:01 PM

Dry the eggplant cubes with a microwave is really BAD advice!
You should cut the eggplant into cubes and put them on a sheet of blotting paper (or on a colander) and sprinkle with salt. Let stand for 20 minutes, to draw out excess water.

For the sauce: add the oil in a frying pan and saute onion and garlic, and then add the eggplant, the tomato pulp, a pinch of salt and pepper and cook for 15-20 minutes, all together. When the pasta is cooked, and after to have tossed the penne into the sauce, you can add some leaves of basil and grated salted ricotta or diced mozzarella on top.

We are really sorry for your experiment gone bad.
If you want to compare your recipe with our, here's the recipe: http://www.academiabarilla.com/recipes/sicilia/pasta-alla-norma.aspx


Recipe Review: Pasta alla Norma from Cook's Illustrated
4/29/11 11:26 AM