Come with me on a journey into the world of food, and culture. We’ll cook delicious recipes, building your skills with simple tips and techniques, so you can share your artistic talent, and beautiful food with family and friends.
“Polpette”, Italian for meatballs. My version calls on the holy trinity of meats veal, pork, beef, and sausage for extra deliciousness. The secret to a great meatball is a balance of meats, parmigiano & pecorino cheeses, and bread soaked in milk to lighten up the texture. No breadcrumbs! This is a Palladino family favorite!
Italians adore fried meat…and so do I! In Trattorias all over Northern and Central Italy you’ll find breaded lamb chops. Crispy, crunchy, packed with flavor and so much fun to eat. Once you try these you’ll know why they are so revered!
Italian for "Candles", this long tubular candlestick-like pasta reigns from Campania in southern Italy. One of my favorite pasta shapes because they are so much fun to eat! The sauces is just a few ingredients; zucchini, EVOO, garlic, aromatic squash blossoms, basil, mint, and cheese. You're going to love this pasta!
"Fish in Crazy Water". An old fisherman's dish from the Amalfi coast, where they would cook a whole fish with just a few aromatic ingredients into a pan, and the result is a flavorful, juicy fish, which is truly spectacular! It's so easy to make, and I'll show you a trick to prepare the fish, so it's easy to filet once cooked!
These are so crispy, light, and delicious, you'd better plan on making 2-3 piece per guest, as they are irresistible! Just a few ingredients, and super easy to make. Everyone loves fried dough!
At my restaurants, this dish was one of the most requested ever! Every June, we would await the arrival of zucchini blossoms, the flowers of the zucchini plant. We would stuff them with ricotta, anchovies, corn, and parmigiano, then tempura fry them until crisp. Crunchy, and oozing with cheesy goodness, no wonder people would lust after them! Here's the recipe for you!
Paccheri is a very large tube pasta from Naples, It's name means "slapping sound when eaten", and is so much fun to eat! Today I am stuffing them with corn & ricotta cheese, but you can stuff them with vegetables, meat, mozzarella, the possibilities are endless! Once stuffed, they are breaded, and deep fried until crisp, cheesy and delizioso!
Porchetta is traditionally, a savory, fatty pork roast made of the side of the loin & belly. It is stuffed with wild fennel (fennel pollen), lot's of garlic, rosemary, thyme, salt, and black pepper. It is oven, or spit roasted for many hours.
Asparagus, Parmigiano Poached Egg & Boschetto al Tartufo
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