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
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 th
In a discussion about pancetta and prosciutto in sauces (specifically, bolognese), a friend said that "Traditionally, prosciutto is never to be cooked." I hav
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 s
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 the
There may be many recipes for vegetable stock in Italian cuisine, but which is the simplest requiring the fewest ingredients?
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 gi
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
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 h
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
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 co