I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian
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 muc
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 th
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 st
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 "Ge
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?
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 nee
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
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
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 t
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
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 som
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 i
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 backgroun
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
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
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 an
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 si
I've been told in one form or another: "no colour, no flavour", so when cooking Spaghetti Bolognese I always brown the meat (after chucking in the onions, carro
I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it