Archive | Featured Italian Cooks RSS feed for this section

Great Depression Cooking with Clara Cannucciari – Tomato Sauce

Great Depression Cooking Tomato Sauce Clara Cannucciari Clara Cannucciari was the host of the web series Great Depression Cooking with Clara and author of the book Clara’s Kitchen.  During these difficult times, her freshly emigrated Sicilian American parents (Giuseppe and Giuseppina Bonfanti) were hit especially hard by America’s economic woes. Clara’s mother found inventive ways […]

Read more

Cow Tongue Recipe – Chef Pasquale

Cow Tongue Recipe –  Chef Pasquale Today Chef Pasquale will show you how to cook Cow Tongue with a side of Parsley sauce. What you will need: Cow Tongue Carrots Bay leaf Garlic Parsley Leak Celery Onions Anchovies Capers Hot Pepper Olive Oil Salt Lemons Anchovies Cow Tongue We Love Ya, Dominic & Frank #EverybodyLovesItalian […]

Read more

Bocche di Dama – Rossella Rago – Cooking with Nonna

Bocche di Dama * A delicate almond cookie filled with wild cherries and decorated with sugar glaze and chocolate. *   A beauty of a cookie from Puglia, Italy. We Love Ya, Dominic & Frank #EverybodyLovesItalian www.EverybodyLovesItalian.com 

Read more

Veal Rollatini of Altamura – Rossella Rago – Cooking with Nonna

Rossella invites Nonna Maria Fiore, from Altamura (Puglia), Italy, to show her how to make Veal Rollatini of Altamura. * Le Bombette di Vitello. * We Love Ya, Dominic & Frank #EverybodyLovesItalian www.EverybodyLovesItalian.com 

Read more

Chicken Cutlets – Rossella Rago – Cooking with Nonna

~ Chicken Cutlets ~ * Rossella and her Nonna Romana make the classic Chicken Cutlets the way Nonna makes them. * Then Rossella also makes her own version of Chicken Cutlets. * ~ Chicken Cutlets ~ We Love Ya, Dominic & Frank #EverybodyLovesItalian www.EverybodyLovesItalian.com 

Read more

Fiadone con Ricotta – Ancient Abbruzzese Recipe

Fiadone con Ricotta Silvia Colloca Ancient Easter Recipe From Abbruzzo  * Fiadone is a Ricotta cheesecake without bottom layer, made of brocciu, sugar, lemon zest and eggs. The Fiadone can have round or rectangular shape: it is baked in oven and served cold. Silvia Colloca “Fiadone con Ricotta” In the Italian regions of Abruzzo and Molise smaller versions are […]

Read more

Good Friday Onion Pie / Puglia “Scalcione”

“Scalcione” Good Friday Onion Pie * Scalcione (Skalch yo’ nay) is a traditional Good Friday Onion Easter Pie from the Puglia Region.  Scalcione is usually eaten after returning from mass on Good Friday.  “Scalcione” Good Friday Onion Pie * The savory Easter Specialty is actually a delicious onion pie made for Good Friday Fantastic Antipasto also. […]

Read more

Mario Batali – “Ricotta Frittata”

Mario Batali “Ricotta Frittata” * Mario Batali makes Ricotta Frittata with farm fresh eggs and marjoram at the 2007 Food & Wine Classic in Aspen, Colorado Great Recipe, Hope you enjoy * Mario shows us how to make a Ricotta Frittata * Mario Francesco Batali was born September 19, 1960. He is an American chef, writer, restaurateur, […]

Read more

Giada de Laurentiis: Cinnamon Pancetta Carbonara

Giada Pamela De Laurentiis was born on August 22, 1970. She was born in Italy, but came to America very young. Giada is a chef, writer, television personality, and the host of the current Food Network television program Giada at Home. She also appears regularly as a contributor and guest co-host on NBC’s Today Show. De Laurentiis is the founder […]

Read more

“Penne alla Montanara” – Classic Calabrese Dish – Chef Luigi

“Penne alla Montanara”  Chef Luigi Classic Calabrese Dish  * The true food of Italy is found in the villages, where excellent food is the “Focus of Life”. Chef Luigi today is discussing Beautiful and Magnificent Calabria. Hope you Enjoy  “Penne alla Montanara”  Chef Luigi Classic Calabrese Dish  * Many people in this world are able […]

Read more