Made some orrechiette and had them with a tomato sauce made of shallot, garlic, whole canned tomatoes, rind of parmigiano and fresh chopped basil. Topped with a good olive oil and Pecorino. Quite happy for this on a shitty Wednesday 🍝
It's not authentic, but it's incredible. First I make pistachio pesto out of only pistachios, parmesan and olive oil, then I make a sauce in a pan by combining it with heavy cream, and finish with burrata and more olive oil on top. It's very fatty but very delicious.
Off the beaten track and very delicious comes this homemade version of a modern roman pizza style.
Pizza in teglia romana is one of the roman styles of pizza, developed in the bakeries of the city in the 1980s and 1990s and very popular across Italy the last decade or so.
A thicker style of pizza (1-3 cm thickness), baked in a rectangular iron tray, which is then slid into an electric oven and baked at temperatures ranging between 200-350°C.
Dough with a higher water content (70-100%, ideally 80%) and longer baking times (10-15 minutes) delivers a spectacular product. Crispy bottom, soft above.
Very colorful toppings. Almost anything goes here.
Cut with special pizza scissors into rectangular slices and briefly reheated until the bottom crispens up again for the hungry customer.
By design, made with a predough called BIGA (water + flour + baker's yeast and let to ferment) and strong white wheat flours (W300 and higher) our version today ignored both.
Only sourdough (a very small quantity, 4th and 5th picture), no predough, no cold storage. One dough, two products. A bread (3rd picture) and a pizza. Enriched with a bit of whole wheat and whole rye for a stronger aroma. Recipe in the comment section bellow.
Pizza was topped with crushed canned tomatoes, olive oil, origano, mozzarella, speck, green and yellow peppers, thinly sliced red onions, grated grana padano.
"Finger lickin' good!" as they say...
My big question is do you build the sauce with the pasta or without? Because when I add pasta it takes forever for it to become creamy and takes so much tossing and it’s still liquid at the end. I’ve seen people build the sauce without pasta and then add the pasta a few minutes before Al dente to make it creamy and then I’ve seen people who add the par cooked pasta right away and build the sauce with the pasta.
Also how high of a heat do you use? I use low heat to sweat the garlic but once it comes to making the sauce I use med to med-high heat.
A simple and delicious italian pasta recipe.
INGREDIENTS:
- 1 yellow onion, diced
- 1 clove of garlic, sliced
- canned tuna in olive oil, 200 g
- champignons, sliced, 200 g
- chopped flat leaf parsley
- dried chilli
- 1/2 glass of white wine
- spaghetti (or some other pasta of your choice), 400 g
- 4 TBS olive oil
- salt
PREPARATION:
1st pot -> bring salted water to a boil -> cook pasta al dente
2nd pot -> olive oil -> add onion and garlic ->sautee without color -> add sliced mushrooms -> deglaze with white wine -> add salt -> add canned tuna -> add parsley -> add al dente pasta -> toss to make it creamy -> help yourself with a laddle of pasta cooking water if needed -> add crumbled dried chilli -> plate up and enjoy
Hi, I'm interested in ordering this dish at a restaurant for the first time. What can I expect from this dish, flavor/texture wise ?
Dear Italians & foodlovers
I‘m going to be in Italy soon (not for the first time). I already saved a lot of restaurants in googlemaps. Now one of my petpeeves while in holiday is checking out local supermarkets. Although I‘ve been to Italy many times, I haven‘t spent much time in supermarkets yet. I know, many products are better bought fresh, but for consistency it’s nice knowing products from supermarekts.
Therefore I wonder, what are some storebought products you think are superior to everywhere else. Or things you looooved as a kid and still eat from time to time. Or items you miss while abroad. Or ingredients you need for cooking and can‘t find abroad.
for reference: I‘m Swiss, so good wine and pasta are things that are easily found here as well. But for example I really enjoyed the storebought focaccia from Conad, very random - but way better than any focaccia we can buy here.
thank you in advance!! And if you want some suggestions for Switzerland, let me know!!
Hidden gen of roman cuisine
Saltimbocca alla romana
Veal slices, prosciutto and fresh sage
Recipe from Denis Prokopyev YT channel. (3-Ingredient Pasta at 2 AM)
Tip: Letting the garlic rest 5 to 10 minutes after chopping intensifies the garlic aroma.
>When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.
My husband and I are on the cusp of a long-dreamed retirement, and Todi has captured our hearts completely. We’re planning to make the move within the next year or so and would love the wisdom of people who know Umbria well.
We’re both 70, American, and have visited Todi several times over the years. We’re drawn to the pace of life, the beauty of the hill towns, the food and wine, and the genuine sense of community that feels increasingly rare.
A few things we’d love input on:
• Daily life as a foreign couple — how welcoming is Todi to expats in general, and to a same-sex couple specifically?
• Community — are there expat groups, English-speaking social circles, or LGBTQ+-friendly networks in or around Todi @ Perugia.
We’re not looking for a bubble — we genuinely want to integrate into Todi life, learn Italian properly, and be good neighbors. Any candid advice, cautionary tales, or warm encouragement is very welcome.
Grazie mille in advance.
Also didn’t have enough colour on the pancetta (yes, yes, I know, it’s all that was available)
Please be gentle
Typical from south of Italy (Puglia) is made with re-milled durum wheat semolina, white AP flour, Mashed boiled potato and sourdough starter, salt, olive oil. Decoration with little tomatoes and oregano. It typically don't last until the day after...
Oyster isn't traditional but made the dish with Southern Italian style (or at least I'd like to think). Mollica is magic btw.
Ingredients: Fresh linguine, smoked oysters, garlic, grape tomatoes, anchovies, olive oil, white wine, bread crumbs, parsley, pepper flakes, salt, lemon
It could be anything even snacks