Author: Michele Carbone (Page 1 of 5)

Stracci with fresh mushrooms (“Stracci” con funghi freschi, for 4-5 people)

Presently this is my preferred pasta recipe.  I developed this recipe during the past months, when our local supermarket started selling exotic mixes of fresh mushrooms. As for the pasta, I suggest the “Stracci” from the company called “Seggiano.”  You may need to order it as it is not easy to find, but you can […]

Zia Viviana’s Tuna Recipe

My Aunt Viviana was born in Calabria to a French mother and Calabrian father—my great grandparents.  Her combination of French and Italian heritage brings a great “marriage” of butter (which is French) with olive oil (which is Calabrian). This recipe calls for good tuna steaks, preferably Hamachi (Amberjack or Yellowtail), or other good tuna.  Look […]

Il Polpettone: “the big meat ball”

This is a very old recipe that you can find in the famous cookbook by Artusi, the great grandfather of what is now known as the Italian Cuisine.  He apparently loved this dish—like me and all my friends and guests—but you will seldom find it in any Italian restaurant, either in Italy or in the […]

Eggplant Parmigiana

Eggplant Parmigiana (for 4 – 6 people)

I rarely see this wonderful Southern Italian dish on menus in Italian restaurants in the US.  But the Parmigiana is one of those “comfort foods” that every Italian knows and loves.  I remember coming back home to Calabria from the US one evening after many travel delays.  I didn’t get home until after midnight, and […]

Basic Tomato Sauce (Sugo Simplice)

Basic Tomato Sauce (for 4 – 6 people) I use a basic tomato sauce as the basis for many recipes.  Whether you want to make a lasagna, an eggplant parmigiana, or a fast pasta for a group of hungry kids, use this recipe.  It literally takes less than 10 minutes to prepare, especially if you […]

Steak Tartar

Try this recipe if you like raw meat—otherwise, no need to keep reading!  I love it, although the first time I tried it, at the Café de Paris in Roma when I was 18, I found it disgusting. Now, every time I go to a French Bistro, I order a Tartar. Of course I had […]

My Steak Recipe

Years ago, I perfected an easy marinade for just about any cut of steak.  It requires just about 20 minutes of preparation before you cook it, so it’s a fast recipe for when you come home after a long day at work. It is a fantastic recipe, simply the best steak—with the exception of the […]

Florentine steak ( Bistecca alla Fiorentina)

The Bistecca alla Fiorentina is the classic preparation of steak that originated in Florence, Italy (Firenze). It’s a simple recipe, but it requires that you cook it exactly as described below.   Since many stores don’t have pre-cut steaks as thick as required, you will need to ask your butcher to cut the steak for you […]

Fennel and Orange Salad

This is a wonderful refreshing salad, typical of the South of Italy.  It goes very well after you eat any heavy food—pork, fish, whatever—to cleanse the palate and be ready for the next dish.  It is a constant in my twelve-course Christmas dinner, and it is always rated as one of the best dishes. It’s […]

Spigola (Branzino) Roasted with Zucchini (Spigola di Gualtiero Marchesi)

Spigola (Branzino)  Roasted with Zucchini (Spigola di Gualtiero Marchesi) This is one of my preferred dishes. I learned it in a restaurant near Brescia many years ago; the Chef was Gualtiero Marchesi, the most famous Italian Chef for the past 50 years.  This is the absolutely best way to eat a spigola, and this is […]

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