There is nothing edible from the earth, the sea, or the sky that tastes so wonderful to me as a fully ripe, soft, sweet, and yes, messy fruit
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THE FLAVOR OF SARDINIA
We had our first taste of Sardinia some years ago at the Rialto food market in Venice, and it had the quality of revelation. Daniela, whose vegetable stall is our favorite, offered each of us a small, round, deep red tomato, about 1½ inches in diameter, its top dimpled and marked by splotches of vivid malachite green. “These are from Sardinia” she said. “Pop one into your mouth as though it were a cherry.”
Making Spaghetti alla Carbonara on Daytime
Making Spaghetti alla Carbonara on Daytime
Peeling and Deveining Shrimp
from How to Cook Italian, by Giuliano Hazan 1. Pry open the shell from the belly of the shrimp, working your way to the tail. 2. Snap the center part […]
Increasing and Decreasing Number of Servings
from How to Cook Italian, by Giuliano Hazan When a recipe serves 4 people but you want to cook for 2 or maybe 8 or 12, you don’t simply divide or […]
How to Cut a Chicken into 12 Pieces
from How to Cook Italian, by Giuliano Hazan 1. Pull the legs away from the body and cut at the upper joint with a heavy knife or cleaver to remove […]
Basic Techniques for using a Chef’s Knife
from How to Cook Italian, by Giuliano Hazan 1. Hold the knife close to the blade with your index finger on the blade itself for better control 2. Hold the […]
