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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 […]

Spaghetti with Veal Shank (Spaghetti allo stinco)

Spaghetti allo stinco (Spaghetti with a sauce made of Veal Shank) In the US this is an unusual recipe, because it is not always easy to find veal shanks.  You may need to order them in advance from your butcher.   This is one of my preferred new dishes—new because I put it together a few […]

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 […]

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