Posts by FL Italian

Yes, ChefEd.. "bugs" would be pretty rough terminology, even here in FL as it conjures up "other" critters we get! When I spent my summers on Cape Cod, we always cooked those Maine guys in boiling water and they were live going it but...

Thanks guys!! Those were the answers I was looking for. I like the idea of the mango. Billy B.. was going to call you but it was too early :)

I am going to be making fish tacos tonight and wanted to use a "tropical" feel cole slaw. My thoughts are some coconut, pineapple, cabbage (most important.. ha, ha), mayonnaise, carrot.. However, I was thinking of replacing the vinegar...

BTW... that photo is not me....   His name is Claudio and the owner of a ristorante in Firenze called Il Profeta.   It's my wife's dinner he's holding.   The bowl is cheese.    

Simone,   Mi dispiaci por mio male Italiano... Ancora imparo.   Trying to learn Italian at 60 isn't easy!    Yes, Napoli is indeed a city and Sicilia is a region.   Mio famiglia e Puglian... da...

How odd that both Simone and Siduri responded as we were having a discussion TODAY while I'm at a trade show that all their Italian Nona's made it with ricotta and lots of it.   With that being said, those Nona's were "da...

Siduri... thanks for the affirmation on the bechamel!!!    Allora, che fa?!   As for the response to what's "true Italian" or "authentic Italian".... there isn't one.   The reason is that each region...

The ricotta recipe that's shown is the one I use and it's great!!!  As it's less watery, I use it for ravioli and cannoli filling.   Better than store bought for sure.   However, in making lasagna, true Italian...

Simone,   Bienvenuto!!   I think the reason we lack true Italian cooking schools here in the US is that the ingredients that are at your fingertips in Italy are not always available here.   One example is...

One other note.. if you have your pasta precooked, in a very al dente form, this will be a step to make your pasta hot and tasty when you bring it to the table.   Keep about cup or two of the pasta water you used to cook the pasta...