Questions with this tag should be about traditional ingredients, preparations or dishes from Italy - such as focaccia, risotto or tiramisu. Questions about ingredients common to Italian style cooking, but which aren't about a specific Italian dish, should not use this tag.

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3
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2answers
113 views

Using Canned San Marzano Tomatoes Vs. Regular Canned Tomatoes

I have never used San Marzano tomatoes yet. I recently bought a cookbook and most of the recipes call for San Marzano Tomatoes. They are more expensive. Is it really worth paying the extra money for ...
2
votes
2answers
63 views

gluten free gnocchi tasting too much like potato

I made my first batch of gnocchi this weekend and after quite a bit of work, I got gnocchi that didn't taste great. The consistency was ok; they did not disintegrate when I boiled them for a couple ...
1
vote
1answer
97 views

Definition of a “half glass?”

I'm making oven baked caponata and the recipe calls for a half glass of vinegar. No clue how many ounces to a "glass."
2
votes
1answer
85 views

Thickening Alfredo sauce

My girlfriend and I are huge fettuccine alfredo fans, so we have been trying to recreate one of our favorite Italian dishes at home. The trouble we keep having is thickening the Alfredo sauce ...
5
votes
3answers
550 views

What are “fondi di carciofo” called in English?

I would like to know what the English name is for the Italian word fondo di carciofo as I was not able to find it on the Internet. Basically, carciofo means artichoke and fondo means the bottom part ...
6
votes
2answers
187 views

How can I make a super-thin, yet strong, calzone crust?

I am a relatively experienced amateur when it comes to making pizza, especially pizza doughs. I recently went to Italy and enjoyed some calzones with super-thin crusts. My standard recipe for a ...
1
vote
2answers
136 views

Should I be scared of chicken livers? Can I make them less scary? (Ragu Bolognese)

I am planning to make this Ragu Bolognese. The recipe looks so good, and I am due for a fun freezer filling project. The thing is though, that I hate, hate, hate liver. On the other hand, I really ...
5
votes
3answers
841 views

Should good prosciutto be refrigerated?

I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it in the fridge until that time. In my ...
12
votes
6answers
1k views

A question about browning meat for spaghetti bolognese

I've been told in one form or another: "no colour, no flavour", so when cooking Spaghetti Bolognese I always brown the meat (after chucking in the onions, carrots, celery etc.). The browning does ...
3
votes
1answer
75 views

Is my ragu missing an ingredient?

I'm following a recipe for a pork rib ragu that calls for one onion, 2 carrots and one stick of celery along with 500ml of stock. It suggests that I let this simmer for 2-3 hours. When I return to ...
2
votes
3answers
67 views

What are the options for sweetening?

This question relates to a tomato based sauce, but I imagine it applies to all dishes. I recently made meatballs in a tomato sauce; typically, I find that any tomato sauce is too bitter. I found a ...
1
vote
1answer
332 views

My ciabatta dough hasn't risen after 2 hours!

I mixed my ciabatta dough 2 hours ago, and it's barely risen at all. I put it in a greased plastic container in the hot water cupboard, and marked the level to know when it "tripled in volume". The ...
2
votes
3answers
3k views

How to add more toppings to frozen pizza?

I generally buy frozen Pizza Margherita in store for making a quick lunch if I am running out of time. However, I don't really like the taste of the baked Pizza because it is just Tomato and Cheese. I ...
4
votes
1answer
432 views

How did Cardinal Mazarin give name to a Swedish cake?

Mazarin is a classic Swedish pastry, well known in neighbouring countries as well in lots of variations. It seems that - as one with a bit of historic background may guess - it is of French origin. ...
6
votes
1answer
302 views

What is the origin of fish sauce in asia?

wondering about the history/origins of fish sauce, specifically in Asia. I haven't found anything after Googling a bit.. My friend claims that fish sauce was invented in Italy (the Romans?). Can ...
2
votes
4answers
1k views

What is the spicy kick in “Kraft Tangy Spaghetti” box meal?

So, since I've lived at home, there has been a boxed spaghetti mix that has always been especially good to me. The thing I like about it is a subtle heat of some kind of pepper or spice. I've tried ...
3
votes
2answers
788 views

Is there a technique to freeze gnocchi so they maintain their consistency?

I've made gnocchi, let them dry for 2 hours over the counter, place them in a plastic container with extra flour inside the freezer. Two days later I take them out of the freezer. After an hour the ...
1
vote
3answers
414 views

traditional italian pasta: with or without eggs?

I read that in the north of Italy they would use eggs in their recipes (the recipe to make the pasta itself). Is it an actual tradition or is it just a recent trend? I always thought that the pasta ...
1
vote
2answers
784 views

Why do you stir italian sauce all day

Its mentioned in Goodfellas so this is obviously a thing among Italian families and their cooking. Do you stir to prevent it from sticking? Why cook the sauce for so long?
2
votes
7answers
5k views

Impastata Ricotta for Cannoli

I have been trying to make homemade cannoli filling, but I can not find Impastata Ricotta anywhere. I have tried using regular Ricotta, leaving it to drain in a cheesecloth overnight and then food ...
1
vote
4answers
1k views

Pasticcio vs Lasagna

What's the main difference between this two dishes, Pasticcio and Lasagna? I think pasticcio has ham and I think both have béchamel sauce. They both need to be baked (as far as I know) but honestly, ...
2
votes
1answer
206 views

Quick tiramisu with many restrictions

My wife helps organize a vegetarian community kitchen. She recently had a request for tiramisu-like dessert but there are a number of restrictions: The time frame of the kitchen means they only have ...
6
votes
1answer
105 views

Can polenta be baked?

I've heard that good polenta can be made in the oven, without the stirring. Has anyone else heard of this? Does anyone know how to?
1
vote
3answers
238 views

How am I supposed to heat a pie-iron-style pizzelle iron?

I found an old pizzelle iron in one of my cabinets. It looks like this: Most of the pizzelle recipes I found — for example this one — are for a "George Foreman"-style pizzelle iron, and are self ...
2
votes
1answer
347 views

Is there pattern to stack lasagna?

I've been cooking lasagna at least twice a week, but I still haven't been able to come up with a flavor that makes me "happy". Is there a particular way to stack lasagna for full flavor? Say: first ...
6
votes
2answers
299 views

Mascarpone and Almond pasta Sauce?

While in Italy I had a pasta sauce that was made with mascarpone and almonds (the almonds were ground fine) it had the look of Alfredo sauce. I cannot recall the name of the sauce. I have searched far ...
3
votes
1answer
755 views

Kale vs Spinach in Zuppa Toscana lasting

I know that kale is the original recipe, but I've always liked spinach better. I think it has a nice sour kick to it. The problem is that spinach gets soggy much faster and quickly loses its texture. ...
4
votes
9answers
1k views

secret ingredient in a restaurant bolognese

I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian alps. Including: Pepper Sugar Salt ...
6
votes
3answers
32k views

When to add fresh basil to a tomato sauce?

Is it better to add fresh basil to a tomato sauce and then let it cook for say, 10 mins, or wait till the end and add just before serving?
3
votes
3answers
4k views

Looking for an Italian cheese similar/identical to the French Brie

I am looking for a an Italian cheese that I can use as substitute to Brie. It should have the same consistency and creaminess, as well as delicate flavour. Any suggestion? EDIT: This question could ...
6
votes
3answers
5k views

what makes red tomato sauce turn orange in colour?

I have noticed that tomato sauce (having started with deep red tomatoes) can turn orange. The colour change isn't from mixing in an ingredient of different colour such as cream. It seems to occur in ...
10
votes
2answers
11k views

What varities of chili peppers are most commonly used in Italy

I've been reading some Italian (written in Italian, by Italians) cook books and web sites and I find that many recipes call for peperoncini. I thought I knew what these are, but according to this ...
2
votes
2answers
357 views

What accounts for the softer texture and sharper flavor of Italian ice creams?

I know that Italian ice cream (home made, most of all) doesn't use any stabilizers or gum ingredients. How can they be made soft, and agreeable to taste?
6
votes
1answer
2k views

What are techniques to make homemade pasta without a pasta machine?

I would like to try making homemade pasta, but my significant other won't let me buy a pasta machine. It's understandable, they are expensive. What are good techniques to make homemade pasta without a ...
4
votes
7answers
21k views

How to thicken marinara sauce?

Here's what I'm using: 16oz crushed tomatoes 1 head of garlic 1/2 cup red wine Parmesan cheese Basil Oregano Salt 1/4 cup olive oil I start by lightly cooking the garlic cloves in olive oil until ...
1
vote
1answer
241 views

What dishes are paired with agnolini in Mantuan cuisine?

I am preparing agnolini alla mantovana and I would like to pair the dish with a second course and side in classic Mantuan style. source Mantuan cuisine is famous for its "set meals". What are the ...
4
votes
1answer
243 views

What is the name of this Venetian pastry?

I was recently in Venice and relaxed my vegan lifestyle to enjoy a local pastry. It was green, pistachio flavored and filled with almonds. It looked something like this (mine did not have chocolate): ...
8
votes
2answers
28k views

What is the difference between tomato puree, paste and sauce?

I was looking for a recipe for an Italian tomato sauce when I came across an old cookbook from an American Creole Chef I like, but I'm really confused about the terminology he uses for some of the ...
4
votes
3answers
177 views

Is “swimming in broth” a common cooking technique for pasta and broccoli rabe?

In two "old school" Italian restaurants in New York, USA, I've ordered penne with sausage and broccoli rabe. Both times the pasta was served with a good 1/4 to 1/2 cup of liquid in the bottom of the ...
1
vote
4answers
2k views

How to create thick, hearty garlic marinara sauce?

I've been searching online for a recipe for a robust garlic marinara sauce to no avail. Does anyone have any tips on how to make this kind of thick, hearty sauce from scratch? This is what I've tried ...
4
votes
3answers
55k views

What is the best substitute for Provolone?

Having recently bought the Frankies Spuntino Cookbook I want to have a go at making braciola. The recipe calls for pork steaks to be stuffed with pecorino romano and provolone. However, in the UK ...
1
vote
3answers
791 views

What should I do with candied citron?

My inlaws just gave me a gift of candied whole citron (not just the peel) that they picked up from southern Italy. It was very thoughtful and just in time for Sukkot! However, I'm just not sure ...
3
votes
2answers
20k views

What kind of herbs are common in Italian dishes?

Yesterday I tried to follow a pasta recipe that called for tarragon. Since I didn't have this herb, I sustituted basil. For convenience, I may try to plant those commonly needed herbs myself so I ...
12
votes
6answers
4k views

Is there a way to safely can pesto sauce?

I grow basil and I have enough that I would like to can some pesto sauce. I have tried to find a way to can it but I keep hitting a wall. I would like to give a few cans of pesto to people for ...
8
votes
2answers
2k views

What is the ideal coffee temperature for tiramisu?

When making tiramisu, I usually make a fresh batch of strong coffee. I just don't know how long to wait to use the coffee (for dipping the cookies). In my opinion, room temperature coffee tastes ...
5
votes
4answers
2k views

Spaghetti sauce consistency / coating noodles

I made my home made spaghetti sauce this weekend, which I've been making for several years. As always, the flavor turned out great, so I don't want to change my recipe too much. However, I do have ...
1
vote
4answers
951 views

What is the name for a round flaky pastry that has a chocolate cream filling in the middle

I'm trying to make a dessert I had in Palermo, Sicily. I wanted to find a recipe for it online, but I can't remember the name of it now. I know it's fairly common, but googling didn't help. It's ...
4
votes
3answers
1k views

Is there a difference between coca, focaccia and pizza?

I've made a number of pizza's and coca's lately and I thought about making a focaccia... When reading about coca, focaccia was mentioned, and when reading about focaccia, pizza was mentioned. I have ...
6
votes
1answer
130 views

How to make a pesto in a mortar?

When using an immersion blender, I throw all ingredients into the cup and puree everything smooth. But it looks like the mortar isn't that easy. I can think of four different techniques: throw in ...
1
vote
1answer
5k views

Why do stuffed shells recipes include eggs?

I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?