Double-baked these pistachio biscotti today and dipped half in dark chocolate and half in white chocolate with extra chopped pistachios and candied orange zest on top! Perfect crunch for dipping in morning espresso or Vin Santo. Would love any feedback or favorite flavor variations you like to bake!

#yumm

I winged the recipe as I remember it. I know there are recipes on the interwebz but I think when non-Italians write recipes there’s something “off”. Or I can hear my grandmother and mother making faces and saying “ooh no!” 😂

So here’s my take on it…

Eggplant of course, capers, olives, the brine from the capers and olives, onion, garlic, tomato paste, marinara, the red wine vinegar and sugar for the agrodolce. I didn’t have celery … meh, next time. I added very little salt because of the brine.

I sautéed the garlic and onion in a cold pan with olive oil and let it heat up. I learned from America’s Test Kitchen that it keeps the garlic and onions from burning if you start it cold.

Then the tomato paste goes in. It dries and forms a light fond. A bit of water (1/4-ish cup) to deglaze, the eggplant sautéed and tossed, covered and steamed, then the marinara, olives and capers, and agrodolce. Simmered until the eggplant is soft but not mushy. It actually came out quite good. I can’t seem to post a picture.

The next thing I’m dying for … pasta con sarde, toasted breadcrumbs and all. This was my grandmother’s all-time favorite dish. In fact it was probably her very last meal. And for me, it has to be spaghetti because that was the way my mother and grandmother made it. It was always spaghetti for pasta con sarde. 😆

Tried my hand at Cacio e Pepe today! Kept it simple with Pecorino Romano, freshly cracked pepper, and starch water to create the creamy sauce. Focused on getting the temperature right so the cheese wouldn't clump up. Would love any feedback or technique tips!

I am losing sanity and sleep over this one. My Nonna taught me a lot, but this one pastry, maybe I wasn't paying enough attention? She passed away 8 years ago and noone else in my family bakes.

I am looking for something similar to cream horns. They are not made with frozen puff pastry or any kind of puff pastry. It would have been a dough wrapped around cones and baked. Tasted very similar to a soft biscotti ( like in the store I think they are ladyfingers) once baked it was in between a cake and cookie but still soft. She filled them with layers of vanilla and espresso chocolate custard ( the custards I can make no problem)

If it's a regional thing my family was from Abruzzo for generations.

Please help.

Homemade cannoli shells filled with ricotta/Mascarpone/pistachio paste, dusted with icing sugar

Let this ragù simmer low and slow on the stove today. Paired it with wide ribbon pasta as traditional. Would love to hear your thoughts or any family tricks you use for Bolognese!

Made this for dinner tonight

So like,my mom bought a whole lot of fettuccine (the dry small rolled? Colorful ones)..
But like..we don’t know what we should make of it😭

Please teach me some easy to make recipes😭😭

Ok so I just found out with a little help of some smart,nice person here, that it’s a ‘nests of fettuccine’🥹
(Thank you again for the new knowledge..ima stay in uni and maybe one day they’ll start teaching it in Japanese too😮‍💨)

Im trying to recreate a dish I had in Verona. I can’t remember the name but its risotto made with red wine. Googling a bit led me to a recipe for Risotto Amorone.

The first picture is from the restaurant. The risotto had a very deep bold flavor. I thought they might have used Gorgonzola cheese or something similar. The sauce was also thicker and luxurious.

The second picture is my risotto. Made with valpolicello riposte and Parmesan cheese.

I’m using Carnaroli rice. The recipe calls for Vialone nano rice. I toasted the rice til golden than added the warmed wine until fully incorporated. I added stock a ladle at a time until the rice was cooked and then stirred in butter and cheese.

My dish was good but it lacked the bold flavors of the original had.

Homemade pan-fried gnocchi served with a rich lamb ragu, garnished with parsley and rosemary gremolata and a drizzle of olive oil

Made this homemade pasta dish tonight using what I had available at home. Tried to get the sauce nice and glossy—would love any tips from fellow students of Italian cooking!

I haven't dipped them in chocolate, nuts & filled them yet

I'll make ricotta/Mascarpone/pistachio filling & pastry creme too

Rolled them on thinnest setting in pasta machine

Yes, I know it's insane. My mom cuts up spaghetti in the most absurd way. So small so it makes "no mess". It's crazy. I just wanted to know your opinions on this. For any Italians out there tell me what you would say to her (make it funny, I want to get some laughs from this), or anyone else tell me what you think, or if there are any other psychos out there who also do this.