Posts by FL Italian

One other note... make sure you filling is on the dry side. If your filling is too moist, it'll seep into the dough and the ravioli will be very soggy... If I make them ahead of time, I freeze them to avoid that issue. I do make a...

Interesting videos and I might like to give that a try sometime... However, you do need the large work surface to work the dough. I'm like Yeti.. I use the machine and sweat enough cranking it. I can also do it a lot faster that way...

Some other facts... glass is not porous and not absorb any odors, only hold on to one that is on the outside, so if the glass is clean and the odor is there, then you've got a film problem and that's coming from the water. Here in FL,...

Olive Garden? Maggiano's? To an Italian... those are sacrilegious!!! That's not Italian; it's what the public "thinks" is Italian. It's just mass produced basics, none of which resemble true Italian cooking. You need to...

"FL Italian - LOL.......I'm of German heritage (what does a German know about Italian Cooking ??), married to an Italian !" Lisbot, My mother is German and is the best Italian cook I know... However don't ask her to make...

Lisbet, When I make pasta dough, I use a very simple recipe: 1 egg for each 100 grams of flour. Try to find "00" flour as it is a finer grind than our standard fine cake flours. You can also use semolina flour with the same...

It was.... I had to recreate the **** thing for everyone. You know how it is.. some of this... that looks right... etc..etc... Then figure out... how much of that did I put in? Must have worked the comments are still coming...

I cooked for the whole sales crew (14 people) and made the following.. Caprese Salad Penne pasta with sausage, artichoke hearts, sundried tomatoes with a sauce done with lemon zest, lemon juice and white wine and olive oil and finished...

Lobsterpot.. Try adding olive oil, garlic, roasted red pepper and salt/pepper to the paste. You can add some anchovies or anchovy paste to flavor it further. If it were me, that's what I'd be adding to it.. you could also add some...

As an Italian, and one who has eaten food in Italy, I must say there are many outstanding chefs in Italy who could have you doing "mmmmm" and an eye roll on every bite. Batali is okay and so is Lidia as I've watched their...