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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2
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5answers
3k 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 ...
24
votes
7answers
22k views

How do cooks prepare risotto in a restaurant?

I'm not looking for a Risotto recipe. I make a pretty nice risotto, thank you very much. But, making a risotto takes about 20 minutes. It seems unreasonable to me that a cook would start from ...
3
votes
1answer
61 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
57 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 ...
4
votes
4answers
3k views

Counter to bitterness in soup

My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper. Sugar seems to be ...
1
vote
3answers
172 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 ...
6
votes
2answers
290 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 ...
1
vote
1answer
141 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
706 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
197 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. ...
11
votes
6answers
85k views

What's the difference between a Stromboli and a Calzone?

On the east coast Italian restaurants (or pizza shops) sometimes offer both Strombolis and Calzones. Sometimes it seems that Calzones are a 'type' of Stromboli, because the menu has a single Calzone ...
4
votes
2answers
3k views

Are 'sweet' and 'mild' - Italian Sausage - the same thing?

Do they refer to the same kind? Or is there a subtle difference? And what essentially encapsulates the concept of a sausage being sweet? Is it typical sucrose driven sweetness inherent to the ...
6
votes
3answers
4k 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 ...
5
votes
1answer
139 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 ...
1
vote
1answer
313 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 ...
1
vote
2answers
498 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?
1
vote
3answers
187 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 ...
3
votes
2answers
379 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 ...
3
votes
7answers
15k 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 ...
16
votes
10answers
15k views

What can be used as a substitute for tomato sauce in typical italian dishes?

I have a friend that has developed an allergy or sensitivity of some kind to tomato sauce in foods. She has been craving pizza, pasta, and lasagna for a while now and I've been searching for a way to ...
1
vote
4answers
706 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
179 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
103 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?
19
votes
6answers
4k views

What is this Italian Cookie called?

I'm looking for a recipe for an Italian cookie that I remember having as a child. The cookie is shaped like a gnocchi or cavatelli but is much bigger, about 1.5 inches long and slightly larger than a ...
10
votes
6answers
38k views

What causes a tomato sauce to have a bitterness and getting rid of it?

My tomato sauce is coming out great, lots of flavor, especially after I was able to reduce it following the tips here However, it is still slightly bitter. What causes a tomato sauce to have a (in ...
4
votes
5answers
8k views

What should I do with a just-baked lasanga?

I'm a complete cooking newbie. I just made a lasanga from a recipe - or something that looks like a lasanga. However, it will probably only be eaten 3-4 hours from now. What should I do with it in the ...
6
votes
3answers
25k 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?
2
votes
1answer
276 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 ...
4
votes
4answers
3k views

What can I substitute for Guanciale?

Guanciale is something I've never seen in the UK what can I use as a substitute? ..Or alternatively is there somewhere I can source this in the UK? Note: I'm thinking of experimenting with a ...
3
votes
1answer
381 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. ...
8
votes
2answers
22k 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 ...
8
votes
5answers
10k views

Why is there a watery run-off after cooking my bolognese?

It's a fairly standard recipe with passata and wine, simmering on a low heat for a couple of hours. After stirring and putting the bolognese onto the pasta, after a couple of minutes the sauce ...
48
votes
25answers
136k views

In a tomato sauce recipe, how can I cut the acidity?

It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.
5
votes
4answers
1k 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 ...
12
votes
5answers
3k 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 ...
1
vote
4answers
1k 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 ...
8
votes
9answers
5k views

Are there any techniques to “cheat” at cooking a risotto?

Cooking a risotto takes a fair amount of attention and work, adding stock a ladle at a time with almost constant stirring. The chemical process behind this makes sense to me. Are there any ways to ...
3
votes
3answers
3k 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 ...
10
votes
2answers
8k 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
306 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?
7
votes
4answers
338 views

How should I incorporate oil into focaccia?

Last weekend, I tried making focaccia for the first time. I tried two recipes at once, the one from The Bread Baker's Apprentice and a traditional Genovese focaccia recipe modified for quick-rise (I ...
10
votes
3answers
3k views

When making risotto, why fry the rice?

When making risotto one of the first steps is to saute the rice in some oil for a few minutes (or until the rice is translucent). What is happening when the rice is fried? What effect does this ...
17
votes
9answers
8k views

Fish and cheese: An unbreakable rule?

I always wondered about this seemingly static rule: Never add cheese (especially, but not limited to parmigiano reggiano) to a dish with fish. Italians would never, ever add parmigiano ...
7
votes
6answers
3k views

Ingredients or techniques to a more solid lasagna

What are the crucial ingredients or cooking techniques to a more solid, or "brick" like lasagna? Most lasagna I've seen tends to get a bit sloppy in the pan as it's being dished out but I have seen ...
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 ...
1
vote
1answer
215 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 ...
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 ...
4
votes
1answer
217 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): ...
1
vote
4answers
828 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
163 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 ...