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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.

0
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3answers
162 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 ...
0
votes
2answers
164 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 ...
2
votes
2answers
128 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, ...
3
votes
2answers
233 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 ...
1
vote
2answers
85 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 ...
1
vote
2answers
78 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 "...
4
votes
1answer
168 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 ...
6
votes
2answers
104 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 ...
-1
votes
2answers
127 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 ...
4
votes
2answers
282 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?
0
votes
2answers
266 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 ...
4
votes
2answers
167 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?...
14
votes
1answer
1k 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 ...
3
votes
1answer
87 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 ...
2
votes
1answer
657 views

How do I stop my flatbread from going hard like pizza crust? [closed]

Whenever I make flatbread, I can never get it soft and chewy on the inside AND outside, like storebought flatbread. It always ends up like pizza crust, crunchy on the outside and somewhat softer ...
10
votes
2answers
3k views

Why specifically use Passata, rather than tomatoes, in Ragu?

When making real Ragu, what really is the specific difference between using tomatoes (so, for say 1kg of meat, a big pile of tomatoes, chopped and cooked-in for many hours as the last step) using ...
6
votes
3answers
1k views

Why are Italian sausages so different from those in the UK?

I've just returned to London from a holiday in Puglia, Italy. The sausages (not salami) are so completely different to the sausages here. Their colours are pink/white or red/white and much more bright/...
-1
votes
1answer
149 views

How to make pizza as good as original italian pizza? [closed]

I love pizza and I tried few times with the recipes I found on the internet. It didn't taste like pizza I get from italian pizza vendors. Also I've tried few times some of the local pizza shops, ...
1
vote
1answer
430 views

How to keep insides of calzone from being too runny

I have cooked calzones with differing results. Sometimes it comes out that the insides of the calzones are too runny, even after cooling. Some things I have done to ensure a dry, solid center are: ...
2
votes
1answer
165 views

Vegetable mill versus using a food processor for vegetables

What is the advantage of using a mechanical vegetable mill (the utensil which in Italian is called "passaverdura" or "passaverdure") as opposed to using an electric food processor for vegetables? The ...
2
votes
3answers
98 views

What is the way to “mince” stew meat using a machine?

I have a bolognese sauce recipe that says to cook a mixture of pork and beef stew meat, and then mince the meat. With garden tomatoes in season, I would like to make a very large batch to either ...
4
votes
1answer
3k views

Differences between types of Italian coffee [duplicate]

What is the difference between the following types of Italian coffee? Caffè lungo (long coffee) Caffè corto (short coffee) Caffè macchiato (coffee with milk) Espresso Cappuccino
1
vote
1answer
292 views

Good sauces for large Italian Conchiglioni pasta [closed]

I bought some packets of Italian Conchiglioni pasta (Brand Maestri pasti selection Giovanni Castiello). The Conchiglioni are really large: each shell is probably 5cm long. I tried them with a ...
-2
votes
2answers
85 views

Homemade Dill for Charity [closed]

I really want to make my own dill to put in my spaghetti sauce for a charity luncheon I'm hosting. Do you fellas/ladies have any tips? How should I get started? And the middle? What about the end?
2
votes
3answers
2k views

How do you prevent pesto (basil) from becoming bitter?

Here is my go to pesto recpie: Serious Eats Pesto. It has been a hit but lately whenever I make it, it has a bitter aftertaste to it. It's not as pungent or umamied, but bitter and leafy. I use the ...
0
votes
3answers
21k views

How do you prevent your lasagne from being watery?

As you can see there is a lot of liquid that assembles at the sides. This lasagne has bechamel and marinara sauce. The bechamel is reduced, with a chunky (but watery) red sauce. The lasagne pages were ...
9
votes
2answers
5k views

How to prevent the lasagne filling from sliding out?

When I cook lasagne most of the filling slides out between the pages. How do you make the filling stay in its place?
1
vote
5answers
7k views

How do you cook lasagne noodles?

Do you throw it all out in a tall pan at once or by batches? In what pan should you cook it? Do you put them on top of each other in the pan? Do you place them horizontally or vertically? With oil ...
4
votes
2answers
344 views

What can I substitute for ragu in kosher lasgne?

Most lasagne recpies ask for ragu and bechamel. Since I am cooking kosher, what can I substitute for ragu?
2
votes
2answers
282 views

Name of this Italian pastry?

Yesterday I bought this pastry filled with pistachio cream at Ponte di Castelvecchio in Verona, Italy. While it was very delicious, I forgot its name. Can somebody help?
7
votes
1answer
560 views

What (if anything) Does Superfino Indicate on a Package of Italian Arborio Rice?

Local stores want my first born child for Arborio. I have found much better deals on Amazon. Most packages say "superfino". Does that actually mean anything?
2
votes
0answers
212 views

What is a good brand for parmesan to buy in Rome? [closed]

I'm soon going to Rome for vacation and want to bring back some parmigiano reggiano cheese. Could anyone suggest a good brand and a good place to buy this? Thank you
3
votes
2answers
372 views

What are these small salty peppers from The Cheesecake Factory?

I recently had a dish at The Cheesecake Factory that had these small salty peppers in it that I really enjoyed. Stupidly, I didn't ask the waiter what they were. I made a mental note to google it ...
19
votes
4answers
9k views

I never succeed in thickening sauces with pasta water. What am I doing wrong?

Every cook praises how starchy pasta water is great for thickening sauces and helping the sauce cling to the noodles. But no matter how much pasta water I add, it never thickens the sauce.Yesterday I ...
5
votes
1answer
264 views

What is a good mortar and pestle crushing technique?

You'd think using mortar and pestle would be pretty straightforward, yet when I try to make pesto half of time is spent spooning the stuff that sticks to the pestle and shuffling around the contents ...
4
votes
2answers
5k views

When cooking tomato sauce for a long time, should you add water?

I know tomato sauce should be cooked for a long time to develop flavor. To prevent it burning you have to stir constantly, though I find it burns on the stove (and the oven) too much without adding ...
2
votes
1answer
99 views

How do you cook flavored pasta?

How do you cook special pasta that is flavored (tomato, squid etc)? Do you salt the water the same way? Should you incorporate less flavorful sauces to not mask the initial flavor of the pasta?
6
votes
2answers
2k views

I lose the flavor of basil when I make pesto sauce

Okay, I am writing this question as a result of a long experience in trying to make pesto at home :p I like pesto sauce alot and that is why I have decided that I should make this at home. But for ...
1
vote
3answers
2k views

Does it matter if I add cornstarch to my sauce instead of pasta water?

Since it is starch in hot water in both cases, I wonder why starchy pasta water is so prized over adding (trigger warning for Italians) warm water and cornstarch when tossing pasta.
0
votes
0answers
468 views

Ratio of cream/butter to cheese in Alfredo with high fat cheeses?

I would like to substitute ricotta in Alfredo with mascarpone. However I found doing that greatly affects the texture of the Alfredo making it too greasy and less creamy and smooth like I want it to ...
1
vote
1answer
220 views

Where does scarface pasta get its name from?

I couldn't find anything within the first few pages of a Google search other than the fact that fettuccine al burro (it's original name) was named after it's creator Alfredo Di Lelio.
0
votes
3answers
357 views

How do I impart the flavor of mint to a tomato sauce? [duplicate]

I have dumped 2 tbsp of dried mint and 2 handfuls of crushed mint leaves into a reduced 28 oz tomato sauce but it only made a dent of mint taste in the sauce. I don't get it - a little dry or fresh ...
0
votes
2answers
4k views

Can you cook off the acidity in wine?

My marinara was strangely too acidic than before even though I used canned tomatoes which are normally ripe, but then I remembered I added white wine to the flavor base (which i reduced). First I do ...
1
vote
2answers
3k views

Why did my ricotta cheese did not completely melt in the Alfredo?

Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only partly melted. Beyond a certain point, ...
19
votes
3answers
11k views

Onion and Garlic, a no-no?

I had an Italian flatmate once who was on the brink of lynching me when he saw I used garlic and onion in one dish. He said that - at least in Italian cuisine - thats an absolute no-no. You can use ...
4
votes
2answers
2k views

What is the most common mozzarella used in Italian pizza

That's a curiosity I have after visiting Italy. I ate pizza all the time but I couldn't differentiate the variety of mozzarella on them. What is the most common mozzarella used on their pizza? ...
1
vote
1answer
3k views

How do I know when my wine is properly reduced?

I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alcohol, raw bite or volume) then I could ...
3
votes
1answer
631 views

When should or shouldn't you toss pasta with sauce?

Tossing pasta with the sauce saves the need to unstick it with starch water. But I have a theory that if the pasta sits in the moisture of the sauce for too long (fridge) it gets soggy and loses it's ...
1
vote
3answers
734 views

How do you store cooked pasta without losing the bite?

When I cook pasta I usually drain all the water and keep about a cup of pasta water so I could loosen up a sticky pasta or bulk up a sauce. But spaghettini or capellini is too thin so it breaks up ...
15
votes
3answers
10k views

What is a non-pork substitute for Italian sausage?

We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substitute for ground pork, and what ...