Author: Michele Carbone (Page 2 of 7)

Tiramisu by Betti

Tiramisu is one of the classic Italian desserts, a delicious combination of cream, coffee, sugar and egg.   A good tiramisu is difficult to find, but I’ve been able to prepare this one for very large crowd…just a little piece goes a long way! This is based on Giancarlo Gottardo’s recipe, but it has less sugar […]

An Italian classic: Spaghetti aglio e olio (Spaghetti with garlic and olive oil)

This is the simplest recipe for a great pasta, and we Romans often have this pasta as a midnight snack after coming home from dancing.  It’s also known as “pasta del cornuto,” because traditionally it was the wife who would cook the pasta for the husband who was working many hours to prepare delicious dishes. […]

Giancarlo Gottardo’s Vinaigrette

Vinaigrette Do you like a slightly-sweet vinaigrette with your salads? I do, and often I have used a bit of honey as one of the ingredients in my oil and vinegar salad dressings.  Now I have a new favorite – a grape-reduction vinaigrette that has become one of the staples in my pantry. I never […]

Pasta e fagioli – Pasta with beans and ham bone

Pasta e fagioli is a classic winter dish – short pasta mixed with delicious cannelloni beans and topped with extra virgin olive oil. This recipe uses a ham bone to flavor the beans as you cook them. This means that you purchased a ham, and after you’ve eaten it, you use the bones when cooking […]

Poke – Italian Style (Pesce crudo) for 8 people

While in Lahaina, Maui a few years ago, I tried an Italian re-imagination of the famous Hawaiian “poke” recipe.  Typically, poke is raw sashimi-style fish that’s been marinated in soy sauce and tossed with onion or spicy mayonnaise.  But at the Italian restaurant in Lahaina, which has closed during the intervening years, they served Hamachi […]

Giancarlo Gottardo’s Cold Octopus Salad

Octopus Salad alla Vucciria (for 4 to 6 people) In my previous posting of how to cook octopus for soup, I suggested that it’s best to get a small octopus, because large octopus is too rubbery.  My good friend Giancarlo Gottardo taught me how to make even a large octopus tender and delicious.  Most American […]

Roasted Suckling Pig

Sunshine and the Suckling Pig Some years ago I cooked a suckling pig at a friend’s party. A classy Chinese lady came up to me and said, “Thank you, since I was a little kid in China I did not taste something like this, you brought back beautiful memories.” We chatted for a while, then […]

Spaghetti or Linguine made with Calamari and black squid ink

This is another very easy recipe takes no time to make, and it is lovely.  But be prepared – the ink will turn your lips black while you eat it! Ingredients 1 box of spaghetti (450 grams) serves 4-6 people, preferably the black ink spaghetti (Eataly and other purveyors of Italian foods have it), but […]

Steak Tartara Piedmont style (La Battuta di Fassona)

The fassona is a breed of white cow that appeared in the late 1800s in Piedmont characterized by muscle hypertrophy resulting in a “groppa di cavallo” (horse rump). Recent genetic studies revealed that the muscular hypertrophy typical of this breed is caused by inherited germline inactivation of the myostatin gene whose function is to stop […]

Acciughe (Sardines) in umido (option: pasta with sardine)

Acciughe (Sardines) in umido (option: pasta with sardines)  Not too long ago, I cooked sardines for me,  my daughter, and a group of her friends.  I found the sardines fresh at Whole Foods and bought them because I wanted something tasty, and at the same time healthy, to keep me in shape.  The recipe came […]

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