Author: Michele Carbone (Page 1 of 4)

Lobster (The “Lovers Recipe”)

There are many recipes to cook lobster, some are excellent but boring, how many times do you want to eat a boiled lobster?  Others are good but quite greasy, cut lobster into half, put butter on top and broil, others are over complicated, and others simply disgusting.  Try my lobster and you will be happy.  […]

Spaghetti alla Carbonara

This is, quite possibly my referred pasta dish among the four traditional Roma pastas.  This is the recipe that is often the most screwed up, with many—often disgraceful—variations.  The following is the best recipe, which I copied from “Il Moro,” a trattoria near the Fontana di Trevi (in “Vicolo del Moro) where you can eat […]

Risotto prepared with funghi porcini

Risotto with Porcini Mushrooms

Last August, when I was visiting family friends in Cellara, a small village in the Sila mountains where my family is from, my host brought out a basket of freshly-picked Porcini mushrooms.   We cooked them together and they were wonderful. While the dried Italian porcini mushrooms you find in the US are not as […]

Basic Chicken Broth (Basic, or light version)

My wife Betti makes all of the broths we use in our recipes.  We always have a store of frozen chicken, vegetable, and meat broths available because the flavor of these home-made broths is much richer and more intense than that of packaged broths.  If you have to buy a broth, look for an organic […]

Fish Broth

How to Make Fish Stock Use only fish from the sea, not from rivers and lakes.  You can use anything you like. For example, you can use 1 pound of sardines and/or fish heads (say salmon, grouper, Mahi Mahi, shirimp, or the “skin” of the shrimp. Always use some, say 10 or so mussels or […]

Pollo alla Diavola, the Devil’s chicken

Clearly the Devil knows how to cook a chicken! This is a classic Italian recipe, rarely or maybe never seen in the US restaurants.  Ideal for people who like to grill or who are on a diet and want to eat well. Ingredients for 4 to 6 people 1 whole chicken Create a marinade by […]

Oven-baked fillet of fish with fresh tomato sauce (Filetti di Cernia or altro pesce al pomodoro fresco al forno)

Do you want a very fresh, simple recipe for fish? This takes only a few minutes to prepare and cook. I use grouper or any other very fresh filet of fish.  When you shop for the fish, make sure the filets are of consistent thickness so they bake evenly. Ingredients for 4-6 people 1 filet […]

Summer Recipe: Spaghetti with ricotta and zucchini

Out of the many recipes of pasta with ricotta, this is in my opinion the best one.  I modified slightly from a book called Pasta Fresca, written in 1988 by Viana Kleiman. Of note, I could not make this recipe for 20 or so years because there was no good ricotta in the USA.  Fortunately […]

cooked-octopus

Octopus

(For 3-4 people) There are few dishes that chefs screw up as much as this one—too often, octopus served in restaurants tastes like bland rubber. Yet, if cooked well, this is one of my preferred dishes. But, for that I have to cook it myself. Part of the key is making sure that you get […]

shrimp-dish

Two Great Shrimp Recipes

(For 4) These are two very different, easy, and excellent shrimp recipes. I like to make them at the same time, dividing the shrimp half and half among the two to see which of them my guests prefer. Usually, it is about 50/50. Note: These same recipes will work with other crustaceans, you just need […]

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