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.
Educated Palate: Lael & Giuliano Hazan’s Blog
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.
How can you sit down to dinner and express no interest in the dishes set before you, in their taste, their preparation, in how they compare with what you may have had a day or a year before?
We are looking forward to making Giuliano’s new CLASSIC PASTA COOKBOOK a community project and hope you will join in venturing into a new world that combines authentic Italian cooking with cutting edge, user friendly technology.
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.
This new app of Giuliano gives the lucid kind of instructions that made that first book famous, and does it, thanks to the technology, so much more dramatically. It’s like having him cook alongside you.
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.