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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1answer
41 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 ...
18
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7answers
6k 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 ...
2
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3answers
285 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 ...
2
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3answers
207 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 ...
18
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3answers
3k 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 ...
1
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1answer
130 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 ...
22
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7answers
6k 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 ...
10
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3answers
5k 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. ...
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2answers
158 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 ...
0
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0answers
572 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 ...
2
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2answers
186 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 ...
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2answers
1k 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 ...
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0answers
37 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 ...
1
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2answers
86 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 ...
1
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2answers
84 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 ...
36
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7answers
18k 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 ...
2
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5answers
1k 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 ...
3
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1answer
1k 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 ...
2
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4answers
497 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. ...
0
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3answers
253 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
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2answers
4k 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 ...
6
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5answers
15k 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
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2answers
417 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
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2answers
168 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 ...
2
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2answers
597 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
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1answer
262 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
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2answers
407 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
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2answers
446 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
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2answers
477 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
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2answers
647 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
194 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
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1answer
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 ...
3
votes
1answer
104 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
2k 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 ...
11
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2answers
8k 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
2k 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
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1answer
1k views

Making Carbonara in Canada; what kind of cream should I use?

I was making Carbonara today: bacon was getting crisp, tossed a bit of chopped shallot, some butter, till it was time to add the cream. The closest I found at the store was half-and-half. In front of ...
-1
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1answer
170 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
1k 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
304 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
205 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
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1answer
5k 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
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1answer
525 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
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2answers
93 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
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4answers
6k 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
51k 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
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2answers
10k 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
14k 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
597 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
331 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?