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Category Archives: Recipe Collections

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

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.  […]

Pasta alla Busara, Marcella Hazan’s Pasta with Lobster

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.

A dessert wine of Devotion for Valentines Day, Giovanni Allegrini Recioto Valpolicella Classico D.O.C.G

Deep ruby red in color, the Giovanni Allegrini is the perfect wine to express ones’ devotion and love during a Valentine’s Day celebration. The creation of this wine takes forethought, time, and dedication. Like true devotion, it is not easy. Nature does not always cooperate and there are years that this wine cannot be made; however, the truly devoted persevere and plan for the long term.

Puntarelle Roman Salad: A Strange Italian Green

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.

Hazelnut Gelato: Dessert with extraordinary flavor

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.

Potato Gnocchi are easier to make than you think

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.

You say Prosciutto and I say Jamon

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.

Velvety Chocolate Layer Cake: Torta di Cioccolata Vellutata

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.

Apple Tart: U Giancu

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.

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

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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