Questions tagged [italian-cuisine]

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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What do PY, L, and E mean on the label of this olive oil product?

On the back of Filippo Berio extra virgin olive oil, PY20/21 L2022.03.28 E2024.03.28 What do the first two mean? How do the three tell the quality of the oil?
Tim's user avatar
  • 2,093
7 votes
3 answers
3k views

Are Feroli (italy) and Olimp (Greece) legitimate brands of extra virgin olive oil?

Are Feroli (italy) and Olimp (Greece) legitimate brands of extra virgin olive oil? I could not find any information on the Internet that has been censored in China. They are being sold on PDD, one of ...
Tim's user avatar
  • 2,093
2 votes
1 answer
613 views

Can alternative greens like kale or spinach be used in place of escarole in the Italian Wedding Soup recipe

Can alternative greens like kale or spinach be used in place of escarole in this Italian Wedding Soup recipe, and if so, how might this change the flavor of the soup?
Ayman Busi's user avatar
3 votes
1 answer
321 views

Is there an official name for the pasta in between carbonara and cacio e pepe?

Traditionally, the four pastas of Rome are carbonara, cacio e pepe, alla gricia, and amatriciana. You get alla gricia from a cacio e pepe by adding guanciale (pork jowl), and adding egg on top of that ...
John Doe's user avatar
  • 3,538
4 votes
2 answers
253 views

Browning non-meat protein sources as the basis for pasta alla genovese

I am making a vegetarian pasta alla genovese. The sauce is made by first browning sofrito and tough meats, then braising for several hours with an abundance of onions until those onions carmelize. The ...
errt's user avatar
  • 106
0 votes
2 answers
150 views

Too much yeast and collapsing

Assume a no-knead focaccia with 1.33% dry instant yeast and 100% hydration has a bulk fermentation of 2/3 hours at room temperature. Then it's spread on a dish, let rise for about another hour, and ...
David P's user avatar
  • 794
13 votes
3 answers
3k views

Is flouring meat necessary in stews (specifically ossobuco)?

I'm specifically wondering this in the context of ossobuco, but this probably goes for a range of stew recipes. Every ossobuco recipe I've come across tells you to dredge the meat in a (light) coating ...
Ruben van Bergen's user avatar
3 votes
5 answers
2k views

How to break mince beef apart for a bolognese, and then brown it

I am able to break mince beef down into a much less coarse material, by putting the raw mince into hot water in a pan, then breaking it apart easily with a spoon. See an example here It appears ...
apg's user avatar
  • 141
29 votes
2 answers
8k views

Why doesn't Greek cuisine use a lot of spices, compared to neighbors?

According to what I know almost all countries in the Mediterranean which surround Greece use a lot of spices in their cuisine. Greece itself has been occupied by such countries for hundreds of years. ...
cheater's user avatar
  • 417
2 votes
2 answers
1k views

Which pasta shape can I make without any equipment?

I would like to try to make fresh pasta. However, I do not have equipment like rolling pins and pasta machines. Is there any pasta shape which I can make without this equipment?
hb20007's user avatar
  • 241
1 vote
1 answer
154 views

Getting the right dough for semolina-water pasta

I'm making pasta from scratch pretty much every day now. Any time I cook long noodles, they break up once I toss them gently in the sauce after boiling. What could I improve to make them stronger? ...
Ryan's user avatar
  • 153
0 votes
1 answer
3k views

How are strained tomatoes different than tomato sauce? [duplicate]

I cook a lot of Italian dishes. My wife likes tomato sauce, but can't stand chunky tomato flesh. And so I have learned to make these dishes with strained tomatoes. Recently I came across a recipe ...
Jason P Sallinger's user avatar
4 votes
4 answers
2k views

What's the French equivalent of Italian "panna da cucina"?

I've been living in France for a while yet have been unable to find something similar to Italian panna for pasta use. Does anyone know if such thing exists in here?
X HOxha's user avatar
  • 123
0 votes
2 answers
833 views

Focaccia dough perhaps not able to get at room temp before baking

The classical Focaccia Genovese proofs three times. First in bulk (right after partition if making more than one) Then flattened and topped with coarse salt in order not to let a film form that would ...
David P's user avatar
  • 794
1 vote
2 answers
1k views

Can I leave cut (but airtight wrapped) aged pecorino at room temperature for a couple of hours?

I bought it for a friend and want to give it to them but I will have to travel with the aged pecorino cheese for a couple of hours at room temperature before giving it to him. Is it safe to do so? It ...
John Hancock's user avatar
0 votes
1 answer
77 views

What’s the simplest known Italian vegetable stock recipe? [closed]

There may be many recipes for vegetable stock in Italian cuisine, but which is the simplest requiring the fewest ingredients?
Julius H.'s user avatar
  • 197
10 votes
1 answer
16k views

How should red wine be used in Spaghetti Bolognese?

The classic Spaghetti Bolognese recipe adds red wine right at the beginning to the fried minced beef until its all absorbed with little liquid remaining. In theory, this makes sense to me in enhancing ...
Physiks lover's user avatar
0 votes
1 answer
564 views

How to quickly fill cannelloni tubes with relatively dry mixture [duplicate]

We got some cannelloni delivered by mistake so I'm going to be making this for the first time. Having cooked many other pasta varieties, the sauces look fairly straightforward. However, this ...
Robbie Dee's user avatar
18 votes
7 answers
8k views

Traditionally, is prosciutto never to be cooked?

In a discussion about pancetta and prosciutto in sauces (specifically, bolognese), a friend said that "Traditionally, prosciutto is never to be cooked." I have not heard that before. I ...
aqn's user avatar
  • 309
2 votes
3 answers
346 views

Aside from saving gas or electricity, why cover the pot?

There are some recipes that insist that you have to cover the pot when cooking. For example, in this video recipe for Bolognese sauce (at 7:36). I understand that this might save gas or electricity by ...
hb20007's user avatar
  • 241
3 votes
3 answers
2k views

Should I salt the water when boiling store-bought dry potato gnocchi?

Should I salt the water when boiling dry gnocchi? I have seen some recipes where they do salt the water, but also advice on some websites recommending not to do so. Most information on the internet ...
hb20007's user avatar
  • 241
18 votes
3 answers
6k views

Does authentic Italian tiramisu contain large amounts of espresso?

I see a lot of tiramisu recipes that soak savoiardi in pure undiluted espresso coffee. Usually the recipe asks for a cup or more of espresso. As a person who regularly makes and drinks espresso, this ...
Leonid Shevtsov's user avatar
1 vote
1 answer
846 views

Can I make baccala (Italian salted cod) at home relatively easily?

I would like to make some Italian baccalà dishes. However, I am unable to get my hands on baccalà. Also I have a box of frozen cod fillets sitting in the freezer that I don't want to waste. Can I make ...
Eddie Kal's user avatar
  • 433
22 votes
7 answers
7k views

What's a good substitute for basil in pesto sauce?

I'm making some pasta at home with a pesto sauce. The recipe I'm referring to asks for some basil leaves to go along with the pine nuts in the food processor. Unfortunately, I can't find basil where I ...
Yejus's user avatar
  • 331
10 votes
3 answers
7k views

Is there a quintessential Italian hot sauce?

Fill in the blank: Franks is to America what Cholula is to Mexico what Sriracha is to Vietnam what ______ is to Italy. One of my recipes which is a spin on Orichiette with Rapini, calls for hot sauce. ...
gator's user avatar
  • 327
1 vote
2 answers
310 views

I love the combination of pesto and chicken. Is there a reason traditional Italian cuisine seems to shy away from it? [closed]

They just seem to go together perfectly without the need to add much more to make a tasty dish. However, for some reason, it doesn't seem to appear in traditional cuisine at all. Is pesto considered ...
amethyst_deceiver's user avatar
0 votes
0 answers
970 views

White dots on pizza or focaccia after baking

Sometimes I prepare a pizza dough that is a "direct" knead, no fancy preparations, works with all-purpose flour, rises in a couple of hours with regular yeast, about 70% hydration, olive oil ...
David P's user avatar
  • 794
2 votes
2 answers
256 views

Lack of structure in a no-knead pizza

I hope this question is not too vague but let me try anyway. I followed a NK recipe for a pizza with the following baker's percentages 100% flour with 13% protein and W300/320 according to the ...
David P's user avatar
  • 794
2 votes
5 answers
4k views

Is there a way to make bacon a decent substitute for pancetta in Italian dishes?

I live in a place where Pancetta is really hard to find, and when I do, it's completely overpriced. When I make some Carbonara or Gricia, both recipes from where I come from, I have to improvise it ...
Marcello Fabrizio's user avatar
0 votes
0 answers
39 views

Ciabatta with no air bubbles [duplicate]

My first time making Ciabatta... Any ideas why my ciabatta is lacking air bubbles? It tastes nice and light. It also didn’t rise as much as I’d expected. I proofed airtight for 90 minutes then ...
justin️'s user avatar
1 vote
2 answers
505 views

Why are my homemade Manicotti Shells doughy?

I handmade fresh pasta sheets for my manicotti recipe. Without cooking the pasta sheets in boiling water I stuffed the sheets (shells) with the cheese filling, topped with tomato sauce and cooked ...
justin️'s user avatar
1 vote
2 answers
126 views

panna cotta gelatine and size/form

Suppose I've found my "sweet spot" for the amount of gelatine for a recipe of panna cotta which has been tried only for individual portions that are either turned upside down on a plate or topped and ...
David P's user avatar
  • 794
36 votes
7 answers
37k views

Fry onions and garlic before adding to the sauce?

I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first? What would be the difference in the taste, does one have more ...
Definity's user avatar
  • 471
2 votes
5 answers
2k views

Are chilies a common ingredient in Italian cooking?

I just read this article in CNN "Eating chilies cuts risk of death from heart attack and stroke, study says" and when I read this line: Carried out in Italy, where chili is a common ingredient, the ...
Jim's user avatar
  • 129
3 votes
1 answer
2k views

What is this discoloured patch in my smoked prosciutto?

I bought an Italian selection of cooked meats from a well-known British supermarket chain, which begins with T and rhymes with Fresco. Within this selection is smoked prosciutto. However, it appears ...
Connor A. Gurney's user avatar
2 votes
4 answers
842 views

Is spaghetti and bechamel sauce an authentic Italian dish?

I have seen instances where people mix white sauce / bechamel with spaghetti or macaroni but never seen a reputable chef to do so. This mix is sometimes mistaken for carbonara since its creamy white. ...
user23139's user avatar
  • 125
0 votes
3 answers
269 views

Is fresh pasta just good marketing? [closed]

I noticed some questions about fresh Lasagne sheets and it reminded me of something I heard, but sadly too long ago to be able to attribute although probably a chef on TV (I'm un the UK), and that was ...
spodger's user avatar
  • 101
0 votes
2 answers
6k views

Won't fresh pasta sheets in lasagna overcook?

Most lasagna recipes require 30-45min of baking. Fresh pasta however only requires 2-4min of cooking. If I use fresh pasta in lasagne, will it not overcook? Edit: The linked duplicate question is ...
user1721135's user avatar
  • 1,479
7 votes
5 answers
33k views

Why is bolognese cooked for so long?

Most bolognese recipes advise to simmer the sauce for 4 hours, some even advise to simmer longer than that. Until I heard about that, I had a recipe, which was a total of maybe 45min of cooking, ...
user1721135's user avatar
  • 1,479
3 votes
2 answers
540 views

What variety of tomato is typically used in Italian, canned, peeled tomatoes?

I'm experimenting with different brands of canned tomatoes and I just bought some Italian peeled tomatoes, the brand it Petti. Here is a image of the can. I was looking into what variety of tomato ...
RTbecard's user avatar
  • 240
1 vote
2 answers
242 views

Are egg-less pasta typically made with durum flour?

When making an egg-less type of Italian pasta, which type of flour should I use for the dough? And why? Or, can you make decent egg-less pasta using all the same types of flour from pasta recipes ...
RTbecard's user avatar
  • 240
2 votes
2 answers
2k views

Nixtamalized cornmeal for polenta?

Do Italians ever use nixtamalized cornmeal ("grits") for polenta, or would they no longer call that polenta? This translation dictionary gives some examples of where "hominy" is synonymous with "...
Geremia's user avatar
  • 1,082
4 votes
1 answer
309 views

Which pasta should be used for what sauce?

As I understand it, the philosophy of what pasta to choose depends a lot on the sauce. With bolognese, you have a heavy sauce, with fairly large meat particles and tomato parts. This means, that you ...
user1721135's user avatar
  • 1,479
6 votes
2 answers
748 views

How to get uniform sized biscotti?

I follow this recipe to make biscotti and replace 1 egg with 50 gms of butter. So I end up adding 2 eggs and 50 gms of butter.It is always incredibly yummy but I have 2 issues and would be great if I ...
Divi's user avatar
  • 4,776
-1 votes
2 answers
1k views

Why do pasta leftovers lose flavor and creaminess in the following days?

I don't expect pasta to be el dente out of the fridge. However with red sauces it seems like there is way too little sauce and too much fat at the bottom and not on the noodle. When I combine the ...
Bar Akiva's user avatar
  • 5,855
4 votes
2 answers
571 views

Why should you serve risotto on a hot plate?

In many places it is said to "Serve risotto on a hot plate - or else" or "you better serve it on a hot plate". Why is that so?
Bar Akiva's user avatar
  • 5,855
0 votes
2 answers
1k views

What is the traditional way to layer a lasagna?

I am following this recpie to make a lasagna (minus the ragu because jewish law) and I always wonder how to best layer the lasagna. Below is a picture of how I layer my lasagna. Is this the correct ...
Bar Akiva's user avatar
  • 5,855
4 votes
2 answers
276 views

Can I use Portobello Mushrooms in Lasagna?

I'd like to make a lasagna with mushrooms finely chopped and cooked with some Italian sausage to make the base for the meat sauce. However, all I have are Portobello Mushrooms. Will they work for this?...
Phillip Brantley's user avatar
14 votes
1 answer
2k views

Does traditional Pesto Genovese contain garlic?

.. I'm hoping a native Genoan can tell me. Every recipe for Pesto Genovese I've found out there includes a fair amount of garlic. But I barely cook the sauce. I really just warm it through, tossing ...
Robin Betts's user avatar
  • 1,905
2 votes
1 answer
137 views

How do you saute anchovies in a flavor base?

Once in a while an Italian recipe asks for dissolving a couple anchovy filets in the oil before adding other veggies. Should you chop your anchovies before, or break them in the oil? Also what degree ...
Bar Akiva's user avatar
  • 5,855

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