Recipes

Rapini or Broccoli Rabe Sauteed with Olive Oil and Garlic and the joys of Guest Chefing

November 6, 2014
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Giuliano is often asked to be a “guest” chef at charity dinners. These are events that we like to support and Giuliano travels around the United States creating such dinners.  The menus for these events are always spectacular; but we’ve learned that the homey flavors of porcini mashed potatoes; broccoli rabe, etc… sometimes are the […]

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Pasta alla Busara, Marcella Hazan’s Pasta with Lobster

April 5, 2014
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The recipe we’ve chosen is Pasta alla Busara, from Marcella Cucina. It exemplifies Marcella’s unaffected style: wonderfully pure, simple flavors, which are easy to put together creating something magnificently delicious.

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Puntarelle Roman Salad: A Strange Italian Green

January 27, 2014
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Puntarelle is also the name of the traditional preparation, a salad that is famous from Rome. It is a rich tasting, beautiful salad that will have you and your family and friends transported back to the eternal city of Rome. A dish fit for Caesar himself.

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Hazelnut Gelato: Dessert with extraordinary flavor

July 31, 2013
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Like all gelati, this recipe for Hazelnut ice cream is so easy, you will wonder why you go out to purchase ice cream. Of course, the best way to eat it is just made. The consistency is perfect and the experience is of pure joy. However, this gelato can also easily keep. We made the recipe on Sunday and served it Tuesday evening.

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Potato Gnocchi are easier to make than you think

March 10, 2013
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Many people are so intimidated by gnocchi that they never try making them. Our students learned that gnocchi are not heavy dumplings, rather they are buoyant bits of dough that float to the surface of boiling water. What causes them to be too gluey, tough, or heavy is either the wrong potato or too much flour. The secret to making good gnocchi is in using the right potato, which should neither be too waxy nor too starchy.

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You say Prosciutto and I say Jamon

July 24, 2012
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In springtime, it was traditional to see some of these prosciutti wheeled out on drying racks so they could catch the sweet air. Now, in the times of regulation, the prosciutti, especially the ones exported to the US, must only dry inside the factory.

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Velvety Chocolate Layer Cake: Torta di Cioccolata Vellutata

July 2, 2012
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This is a perfect layer cake for both a novice as well as seasoned baking veteran. The satiny texture is sublime and the cake turns out rich and wonderful.

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Apple Tart: U Giancu

June 4, 2012
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The ever-modest Mr. Oneto calls it: The Apple Tart that nobody can resist eating at least 2 slices. He then goes on to tell the story of his grandmother Elena who gave him the recipe but also always managed to eat at least three or more slices of this extraordinary tart.

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ALL ABOUT CHEESE

May 29, 2012
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It is impossible to quantify exactly how many kinds of cheese there are in the world. Once discovered, the humankind went wild for cheese. Easily transportable, it became valued for its taste, shelf life, and protein content. The elite vied to import their favorite flavors, and each variety developed a legend.

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Fettuccine with Zucchini in a Saffron Cream Sauce and our new Ipad App

May 14, 2012
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The secret of Fettuccine with Zucchini and Saffron is to cut the zucchini into sticks thin enough and cook them long enough to release their rich sweet flavor. In the app, Giuliano shows in his video how and why this works so well.

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Marcella Hazan’s Halibut Recipe

May 10, 2012

It’s already good, just be careful not overcook it.

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Italian Ricotta Cheesecake for Mother’s Day

May 7, 2012
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This ricotta cheesecake is airy and smooth and doesn’t make one feel heavy. At the party, it was the first dessert to go –next time I’ll have to make more.

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Grilled Marinated Chicken Breast and The Today Show

April 30, 2012
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(Grilled and Marinated Chicken) is a casual dish that solves the problem of dried out chicken. Marinating it with lemon starts the cooking process and actually reduces the time on the grill. The breasts come out succulent and flavorful, wonderful for all of us in the rest of the family who enjoy chicken.

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Artichoke Risotto: Risotto ai Carciofi

April 24, 2012
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Creating artichoke risotto can be a bit intimidating. The artichokes need to be trimmed properly and at first the technique can be a bit daunting. No worries, just a bit of practice is needed. We like to use the small artichokes that in our stores come in packets. They are more tender than the big globe artichokes and are easier to trim.

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Chocolate Custard with an Italian Twist of Amaretti Cookies

April 17, 2012
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The only hard part in this recipe is waiting for it to cool. If we aren’t careful, we often will see smudge marks on the top where our youngest daughter has “checked” to see if it was ready yet. However, this is not just a children’s dessert, it is an elegant ending to an adult meal.

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Beef Tenderloin on a Salt Block

March 14, 2012
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After only a few minutes we had the most delectable, mouth watering, perfectly seasoned meat.

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Easy Truffle Cheese Scrambled Eggs

February 27, 2012
Easy Scrambled Eggs with Truffle Cheese

We woke up late on a Sunday morning and didn’t have to rush anywhere. We were able to enjoy each other’s company like the old, still in love, married couple that we are. I made these Easy sottocenre eggs for Giuliano and he pronounced them delicious.

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Fava Beans at their Best

October 10, 2011

there were some blanched, peeled favas left over and they went into a quick sauce for homemade tagliatelle, sautéed in butter with a hunk of prosciutto ground very fine and whipping cream.

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Tiramisu: The perfect pick me up dessert

October 3, 2011
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Tiramisù literally means “pick me up” so it’s important to use richly flavored Italian coffee, which is easily made in a stovetop Moka. One of the key ingredients in Tiramisù is mascarpone, and we add it, one third at a time, incorporating it into the mixture taking care not to over-whip it. Finally, whip the cream until it is firm and carefully fold it in.

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Spaghetti with Melon: A Luscious Summer Pasta

June 29, 2011

My mother-in-law, Marcella Hazan, started making this cantaloupe pasta dish at home and now Giuliano often makes it when we have friends over. Once it is cooked, the melon is mostly unrecognizable and it’s great fun seeing if people can guess what the sauce’s “secret” ingredient is. The freshness of the dish is soothing on a hot evening and takes full advantage of the bounty of summer.

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Spaghetti alla Norma Recipe

May 13, 2011
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This is a recipe we have taught in our home cooking class and is delicious. This dish was named after Vincenzo Bellini’s opera, Norma. It is a typical Sicilian pasta recipe, flavorful, fresh, and even vegetarian. It is exceptional with fresh farmer’s market produce.

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A Sexy Side Dish: Potatoes with Truffle Salt Recipe

April 21, 2011
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We prepared them simply, boiled with a drizzle of good extra virgin olive oil and a dash of truffle salt. They were delicious and tender, I looked at Giuliano and said,“ It’s a pity that potatoes don’t get more respect”. I know I will never take a potato for granted again.

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Pesto: The Taste Of Spring

April 13, 2011
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The beauty of pesto is that it is easily freezable which makes it available at anytime. But to me, it is the quintessential spring dish. We tend to eat it in the traditional manner, just the pasta with a few boiled green beans and sliced potatoes; however, it is great as a primo, first dish, during an Easter Feast.

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Chocolate Cookies and a Thank You to Fire Fighters

April 4, 2011
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These are fun and easy cookies to make. Even the smallest child can assist. The greatest challenge is to get them to actually make the cookies rather than just eating the yummy dough.

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Barley and Tomato Salad Recipe for a Potluck

March 29, 2011

Cooking barley is just like rice, yet the grain has a nutty flavor that gives depth to the dish. Add the tomato, parsley and onion to the dish and you are set with an easily transportable dish that all will enjoy.

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Carrot Almond Cake Recipe

March 22, 2011
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here are equal amounts carrots and almonds in this cake recipe, and both flavors are present and not covered up. It doesn’t have that heavy, oily, overly sweet flavor that is sometimes present in store bought carrot cakes. We’ve found that it doesn’t need to have a cream cheese toping; instead we serve each with a dollop of simple homemade whipped cream

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Italian Custard Pie Recipe: Torta Della Nonna and a review of two new google rich snippets recipe plugins

March 16, 2011
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After all the discussion of the new google mandates and just trying to figure out what a rich snippet is and figure out which google recipe plugins we should use, we will all need something sweet to pick us up. Since our girls are very much into baking, I thought it would be good for them to make one of the Sorelle Simili, the Simili sisters, fabulous treats, their Torta Della Nonna, or Grandmother’s cake. Long ago the sister’s had given their recipe of this homey and comforting pie to Giuliano. I thought it was a perfect chance for the girls to learn how to make custard and to roll out pie dough.

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Short Ribs Braised with Tomatoes and Potatoes Recipe

March 8, 2011
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These fork-tender, succulent short ribs are the perfect antidote to a cold winter’s day. By the end the potatoes become partly mashed, and together with the tomatoes form a wonderful thick sauce.

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Marcella Answers a Question about Risotto

March 4, 2011
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A recent letter to Marcella and her answer: Here is the recipe for squash risotto. Dear Marcella I thought of you watching Top Chef these last couple of weeks. One chef used cream in his risotto, to make it creamy, and clearly that would make any student of yours upset. Then Tom Colicchio said that […]

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Grilled Endive Recipe

March 1, 2011
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A wonderful way of preparing endive is to grill it, which gives it a deep, nutty flavor and sweetens it. Last week Giuliano grilled some and the children liked it so much it was gone in an instant.

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