The Marcella bean has gotten great press, including a feature in the New York Times. In our house we prepare them in multiple ways, and Giuliano often uses them in recipes that he teaches to our students. Perhaps my favorite preparation is the first way I remember Marcella serving beans. Simple and delicious, so that the flavor of the bean was the center of the dish, the recipe, known as Assunta’s Beans came out of Victor’s request to eat a dish they had not tasted in 45 years.
Category Archives: Recipes
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. […]
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.
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.
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.
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.
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.
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.
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.
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.