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 the leg and thigh from the body.
2. Run your finger on the inside of the leg to find the joint that attaches the drumstick to the thigh then cut them apart.
3. Cut the wings from the breast.
4. Cut the back away from the breast then cut the back in two.
5. Cut the breast in half along the breast bone and each half in half again.
August 22, 2010 at 11:05 pm, by Giuliano Hazan
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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 food with your fingers curled in so that your knuckles are touching the blade, not your fingertips.
3. Always move the knife in a back and forth sawing motion rather than just pressing down with the blade. You use considerably less pressure, making cutting safer, easier, and more precise.
4. Whenever possible, keep the tip of the knife on the cutting board using the knife in a rocking motion. Anchoring your knife keeps it steadier and gives you more control.
August 22, 2010 at 10:47 pm, by Giuliano Hazan
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If you close your eyes while you are eating this, you can imagine yourself in Rome, perhaps sitting across the table from Julia Roberts.
August 17, 2010 at 12:01 pm, by Giuliano Hazan
Featured Posts, Pasta, Pasta, Primi/First Courses, Secondi/Second Courses
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This sauce is quick to make and is great comfort food. Gabriella perked right up and decided her father should teach cooking lessons at the camp because she wants to go again next year!
August 10, 2010 at 9:47 am, by Lael Hazan
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One of the rites of summer is undoubtedly cooking a nice thick steak on the grill. Ribeye is my favorite cut because I find it’s the most flavorful and succulent, especially when well marbled.
August 3, 2010 at 2:22 pm, by Giuliano Hazan
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This easy recipe is so good, that you will find yourself sneaking some before serving, and there are rarely any leftovers.
July 27, 2010 at 9:00 am, by Lael Hazan
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Michela, our six-year old daughter, loves “salmon fish” as she calls it, and this is one of her favorite dishes. It is so simple, and yet so satisfying.
July 20, 2010 at 4:45 pm, by Giuliano Hazan
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The intense velvety texture of this gelato evokes reminiscences of Venice. You will likely have no leftovers, only a lovely magical memory, much like a visit to Venice herself.
July 13, 2010 at 9:18 am, by Lael Hazan
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You may not think that ribs are an Italian dish, but they are definitely part of northern Italy’s culinary repertoire.
July 6, 2010 at 4:02 pm, by Giuliano Hazan
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Feel like a steak but it’s just too hot to go outside and grill? Here’s a great recipe for pan-seared beef tenderloin steaks.
June 29, 2010 at 11:46 am, by Giuliano Hazan
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