#italian cookbooks

[amatricianarecipe]

Amatriciana Recipe: From My Mothers Kitchen

In 1816, chef Francesco Leonardi served Amatriciana at the Court of the Pope in honor of Francis I Emperor of Austria, organized by Pope Pius VII at a banquet at the Quirinale located in the Ponte district of Rome. The district had an alley named Matriciani which was later changed to Amatriciana in what is now the Piazza Lancellotti. Hence the name Amatriciana.

Ingredients

3 quarts of water

salt

16 ounces of Spaghetti

4 oz of guanciale (cut into 1-inch strips)

16 ounces of whole peeled tomatoes (Crushed)

1 Tablespoon of Red Pepper flakes

8 ounces of finely grated Pecorino Romano

Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE

Method

Bring 3 quarts of water to a boil. Add salt. Sauté the Guanciale for a few minutes, until it starts to turn golden brown. Remove from pan and set it aside.  Then remove the rendered fat from cooking the Guanciale leaving 2 tablespoons of the rendered fat in the pan.

Add the chopped peeled tomatoes and red pepper flakes, season with salt and continue cooking for about 15 minutes.

Cook the pasta to almost al dente but not quite, drain, reserving 2 ounces of pasta water.

Add the pasta to the tomatoes and the reserved pasta water to finish cooking the pasta in the sauce for approximately 2 to 3 minutes. Remove from the heat and add the Guanciale and Pecorino Romano and mix well.  Transfer to a serving dish, top with Pecorino Romano and serve immediately.

Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE

[carbonararecipe]

Carbonara Recipe : Exerp - From My Mothers Kitchen

The most prescribed legend of the origins of Carbonara dates to WWII and the American soldiers that liberated Italy. Italians grateful of liberation wanted to make an American breakfast for the American soldiers in Rome. Their version of bacon and eggs consisted of pancetta, egg and cheese and pasta in place of toast. In 1960 Guanciale replaced pancetta. To my knowledge, that’s the legend of Carbonara most told today.

Ingredients

16 ounces. Spaghetti or Rigatoni 4 ounces. guanciale or rindless bacon 8 ounces of finely grated Pecorino Romano 4 fresh large egg yolks Salt and fresh cracked black pepper

If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE

Method:

In a sauté pan cook the guanciale until it's crispy and the fat has rendered, about 10 minutes. Remove pan from heat and let cool.

Combine the egg yolks with the grated cheese and a pinch of black pepper and whip the eggs as you would for scrambled eggs. This mixture should be similar to the consistency of a loose pudding. Set it aside.

Bring a pot of water to boil. Add salt. Add pasta and cook the pasta until it is almost cooked. It should be almost al dente but not quite (cooked “to the tooth”)

Add the pasta to the pan with the cooled guanciale and add about half of a ladle of pasta water to the pan as well (still over medium heat and let the pasta cook in the pan for a few minutes, until it's al dente. You want there to be some starchy liquid left at the bottom of the pan. If needed add more pasta water to create that starchy consistency.

Take the pan off the fire and add the egg yolk and cheese mixture, stirring rapidly until it has a creamy consistency and covers the pasta. If necessary, add a little more of the pasta water to create that creamy consistency. Do not mix the egg mixture over the fire and it is important to stir quickly to prevent the yolks from congealing and taking on the texture of scrambled eggs. The hot pasta will gently cook the eggs and become creamy.

Plate and serve with sprinkled Pecorino Romano cheese and cracked black pepper.

If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE

[pastaallagricia]

Pasta alla Gricia - From My Mothers Kitchen

One of the original Roman pasta dishes that originated in Lazio consisting of pasta, Pecorino Romano, black pepper, and guanciale. It is derived from the word gricio, a 15th-century Roman term for bread-maker. Immigrants from the Swiss Canton of Grisons were called i Grici.

Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE

The Canton were known for their simple dress and as sellers of bread, salami and cheese from the Sibillini mountains in a marketplace in what is now called the Piazza Lancellotti in Rome. Hence “Pasta Alla Gricia” then would mean pasta prepared with simple ingredients readily available at the local marketplace: Guanciale, cheese and black pepper.

Ingredients

16 ounces of Rigatoni pasta

7 ounces of Guanciale (cut into 1-inch strips)

8 ounces of Pecorino Romano (finely grated)

Freshly ground black pepper

Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE

Method

Bring 3 quarts of water to a boil. Add salt. In a pan sauté the Guanciale over moderate heat for about 5 minutes or until the Guanciale is golden brown. Set it aside. Also set aside the sauté pan leaving the fat in it.

Cook the pasta to almost al dente but not quite. Add a ladle of pasta water to the sauté pan with the fat and cook on medium heat. Reserve 8 ounces of pasta water before draining the pasta and add the pasta to the pan and continue cooking until al dente.

Then turn off the heat and add the grated Pecorino Romano cheese. Add the reserved pasta water and remove from the heat and mix well. Add the guanciale and toss well.

Plate and sprinkle with freshly ground paper and Pecorino Romano cheese.

Get authentic Italian recipes from the Italian Cookbook From My Mothers Kitchen - HERE

[cacioepeperecipe]

Cacio e Pepe: From My Mothers Kitchen

(Cheese and Black Pepper Pasta)

In Rome, the eternal city has four main pasta dishes: Cacio e Pepe, Pasta Alla Gricia, Carbonara and Amatriciana. These pastas are truly of Roman origin.

The history of Cacio e Pepe like many things in Italy is shrouded in mystery and fable. The origin of this pasta dish is not really known, and many historians have different theories as to its beginnings.

Some food historians believe that Cacio e Pepe was invented centuries ago by sheepherders grazing their flock in the meadows of the Apennine Mountains. Legend has it that they carried dried pasta, pepper and cheese with them during grazing season which was easy to transport and resistant to spoilage. However, many believe that this dish originated with the poor low-income families that once lived and worked in the mines and factories in the Lazio region that encompassed Rome. . . . . .

If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE

Ingredients

16 ounces of spaghetti

8 cups of water

Salt for pasta water

1 Tablespoon of Black Peppercorns (Crushed)

7 Ounces of Pecorino Romano cheese (finely grated)

If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE

Method

Crush the peppercorns with a mortar and pestle and then Grate the Pecorino Romano very fine.

Bring the water to a boil, season with the salt, and add the spaghetti. Stir gently at the beginning to keep the pasta from sticking to the bottom of the pot.

In a saucepan add the crushed peppercorns and then add 3 ladles of pasta water and bring the water to a boil then down to a simmer. When the pasta is half cooked transfer it to simmering pasta water. Reserve the remaining pasta water.

Transfer another ladleful of water to the pan and continue to cook the pasta until it is almost cooked. It should be almost al dente but not quite (cooked “to the tooth”)

When the pasta is al dente, remove the pasta from the heat. There should be some starchy cooking water left in the pan. Wait 30 – 45 seconds and   begin to slowly add the pecorino mixture to the pan stirring quickly with tongs and shaking the pan to coat the sauce evenly. If needed, add more of the starchy reserved pasta water to the pan to help the sauce come together. If done correctly a creamy consistency should form between the pecorino cheese and the pasta.

Sprinkle more finely grated Pecorino Romano cheese and black pepper corn on top and serve immediately.

If you liked this authentic Italian recipe check out the cookbook: From My Mothers Kitchen - HERE

[carbonararecipe]

Traditional italian breakfast. A cornetto is historically the Italian name it is an interchangeable name for the French croissant and a Cappuccino is an espresso-based coffee drink that is traditionally prepared with steamed milk including a layer of milk foam.

Get authentic Italian recipes: From My Mothers Kitchen by Daniel Golio CLICK HERE

or get the Kindle edition - FREE - CLICK HERE

[lazylittledragon]

i've spent the past few weeks learning to make pasta from scratch and i think everybody should do it actually!!

[internationalveagn]

Spaghetti spinachi-

Inspired by one of the best pay dishes I had at pasta brown in Covent Garden, this spaghetti spinach has quickly become one of my favourite pasta dishes. It’s so easy to make and is sure to impress the fellow pasta lovers in your life.

Ingredients-

200 grams of dried spaghetti

30 grams of pine nuts

2tbspoon of olive oil

2 cloves of garlic

1/2 a jar or 130 grams of sun-dried tomatoes.

2 large handfuls of spinach

1tbspoon of pesto

Salt +pepper

1 tablespoon of dry basil

1 tea spoon of chilli flakes

Instructions -

Start by preparing your spaghetti like usual. Placing around 200 grams dry spaghetti into a pot of salted boiling water and cook following the instructions on your packet.

In the meantime, in another pan heat up 2tbs of olive oil on low to medium heat and lightly toast 30 grams of pine nuts. You want to toast them only for a few minuets, until they go a golden colour. You might hear some popping but don’t worry! This is completely normal by toasting them we are releasing the natural oils present in the pine nuts which enhances the flavour of the dish.

Once you notice some colour appearing on your pine nuts add in 2 cloves of crushed garlic (or more I don’t judge) and stir that in.

We can now add the star of the show! The sun-dried tomatoes. This is my personal favourite part of the dish, so I do go a bit mad and add 1/2 a jar (130g) of them into the pan. Alongside a tablespoon of the oil it’s persevered in.

We are going to cook these off for a minuet or two. Just to let all the flavours in the sun-dried tomatoes blossom and combine with the pine nuts.

After a minuet or two of stirring we can now add 2 large handful of our spinach into the pan and stirring. It may look like a lot in this moment but spinach can be deceptive. These two large handfuls will wilt out of sight in no time.

Once wilted I began to season our sauce with only a bit of salt, pepper, basil and chilli flakes. I also added a large tbs of green pesto after this to enhance the flavour of the pine nuts and basil.

To make the sauce a little saucier, add roughly around 3 tablespoons of that salty pasta water to emulsify your sauce.

The sauce is now done! The only thing left to do is add your drained spagetti to the pan. Giving it a good mix before serving it with freshly cracked black pepper and some fresh basil (if you’re feeling fancy)

[amatricianarecipe]

Get authentic Italian recipes from the Italian Cookbook From My Mother's Kitchen by Daniel Golio - Click HERE

Get the Kindle edition of my Mother's Kitchen - FREE - Click HERE

During my mini hiatus I started attending art school in Florence and I’m obsessed with the studio!! We’re learning how to paint using ancient techniques, and I made a YouTube video all about it <3

[classiccookbooks]

Harvest Foccacia

Source: California Wine Country Cooking Secrets (1993)

Serves 4 Preparation Time: 1/2 Hours

1 small cake fresh yeast or 21⁄2 tsps. dry

1⁄2 cup warm milk

1 Tbsp. sugar

8 cups all-purpose flour

1 cup fresh grapes

1 cup golden raisins

2 Tbsps. fresh rosemary

1 1⁄8 cups virgin olive oil

2 cups warm water

1 Tbsp. coarse salt

Mix the yeast, milk, sugar and 1⁄2 cup flour in mixing bowl. Let stand to foam for 15 minutes Prepare the filling by warming 1 cup olive oil on medium heat. Add the grapes, raisins and rosemary. When warm. remove from heat and let set until room temperature. Mix half of the filling into the yeast mixture. Add 4 cups flour and mix, using dough attachment on mixer. Mix until smooth, adding salt and remaining flour one cup at a time. Knead in machine for 3 min- utes. Dough should be velvety and elastic. Set in an oiled bowl with damp cloth on top to rise, approximately 1 hour.

Coat a cookie pan with olive oil. Roll out dough to fit inside the pan. Cover with damp cloth and rise a second time, until doubled in volume. Press finger indents into dough, making sure not to puncture all the way through. Spread remaining topping on top of dough. Sprinkle with 1 Tbsp. each sugar and salt on top and bake in 350° oven until golden brown.

Cooking note: This bread is typically made in Italy with the raisins from a previously successful harvest and the grapes from the current harvest as a good luck snack to be eaten during crush.

[the-jumblr-cookbook]

TIME

•

TOOLS

• 16-inch Pizza Pan

INGREDIENTS

• 1 cup Water, warm

• 2¼ teaspoons Yeast

• 1½ teaspoons Sugar

• 3 cups Flour

• 2 teaspoons Olive Oil

• 1 teaspoon Salt

• 7 ounces Tomato Sauce

• ¾ pound Mozzarella Cheese

METHOD

• Preheat oven to 425°F

• Add Yeast and Sugar to Water

• Wait 5 minutes for mixture to rise

• Pour Yeast mixture into large bowl

• Add Flour, Oil and Salt

• Mix with fork, then press with hands

• Wait 5-10 minutes for dough to proof

• Roll out dough onto sprayed pizza pan and cover with Sauce and Cheese

• (Optional: Add toppings)

• Bake for 8 minutes

TIPS

• Make sure not to let the yeast mixture rise any longer than 5 minutes. You only want to see about ¼ inch of foam. Any longer and the dough will be wet and require more flour. When made properly the dough will be slightly crumbly

• When kneading the dough, fold it in half 6-7 times, pressing it flat each time. The final time, shape it into a neat puck with no cracks. Place it in the bowl and press down firmly in the center with your fist

CREDIT

• My Mom :)

Pizza

7 ounces Tomato Sauce - 200g

Preheat oven to 425°F - 218°C

[therealcoolfooddude]

(via Pizza Margherita) Enjoy a classic Pizza Margherita with vibrant tomatoes, fresh mozzarella, and basil, expertly adapted for home ovens.

[amatricianarecipe]

Get authentic Italian recipes from the Italian Cookbook From My Mother's Kitchen by Daniel Golio - Click HERE

Get the Kindle edition of my Mother's Kitchen - FREE - Click HERE

Hebe, c. 1800-05. Antonio Canova Canova | Thorvaldsen. The birth of modern sculpture, exhibit at the Gallerie D’Italia

[fuckkbrunch]

Final two! Can't believe we made it.

Yet another one where I spent an entire year looking for the protein. After I had so much trouble finding veal, I don't know why I thought I could find wild boar.

On my initial google search, I found a butcher over an hours drive from me. Their website claimed that they've been serving my region since 1990 and they regularly carried wild boar. I was ecstatic...until I saw the tiny red font telling me they've been permanently closed down. For fucks sake. As a last ditch attempt, I tried asking around if anyone knew someone who hunts wild boar, but to no avail.

So, regular old pork shoulder it shall be. This is the same block of parm that I bought in January 2024 to start the book with. It's a little dusty looking, but it'll do. Pretty simple recipe, though I wasn't looking forward to trying my hand at homemade pasta again.

First instruction is to cut the pork into 1 centimetre cubes to sear. That's so fucking small! I've never cut pork so small before. Then on to searing each piece with decent spacing. Luckily, even though this took a ton of batches, my fond at the bottom didn't burn.

Tony says to put the pork back in the pot, then add the onion, garlic and rosemary. I added the onion and garlic before the pork, so that I could incorporate the fond much easier. Once the pork is back in, add white wine. Tony specifies a certain Sardinian wine, which - unsurprisingly, I can't buy here. So I got an Italian chardonnay. Cook that for 3 hours.

Warm water with some salt dissolved in it. Pile of semolina. Worrisome pasta time. At least this one is egg less, so it's mildly less intimidating than my bad attempt at ravioli sheets a couple months back.

This one was fully by hand, and came together much easier. I kept wetting my hands occasionally while I was kneading it for over ten minutes until the dough was pretty smooth.

Very satisfying, the board got that clean all on its own from the kneading and wetting process. Rested in saran wrap for a half hour. At that point it was surprisingly smooth and rolled out into ropes easily. Chopped into 1cm pieces and rolled on a fork. Tossed onto a semolina dusted pan.

Gnocchi style. Some of them are kinda...rustic looking, but they all cooked evenly.

Seasoned with only salt, no pepper. With such small pieces of pork, this came out with a similar mouth feel to canned tuna. Bit weird, not sure if I like it, texturally.

Pasta boiled for 8 minutes, then tossed in the "sauce", which is just pork. Delicious pork.

| Malloreddus with Wild Boar Sugo |

Taste is a 3 out of 5. It's good, but I liked the leftovers better with rice.

Difficulty is a 2 out of 5. Same method as making stews and and braised dishes.

Time was 4 hours, give or take.

I had fun making the pasta this time. It was nice and fresh with a good bite to it, so I think I'm going to use the rest of my semolina to make a different type of pasta in the future.

[abramsbooks]

RECIPE: Arugula and Toasted Pine Nut Pesto (from Pasta Veloce by Frances Mayes and Susan Wyler)

Makes about 1½ cups (360 ml)

Ingredients

5 ounces (140 g) baby arugula

⅓ cup (80 ml) extra-virgin olive oil

½ cup (70 g) pine nuts

2 cloves garlic, crushed through a press

½ teaspoon crushed hot red pepper

½ cup (50 g) grated pecorino Romano

⅔ cup (160 ml) pasta water, or more if needed

Coarse salt and freshly ground black pepper

Put the arugula in a blender or food processor. In a small heavy saucepan, warm the olive oil over medium heat. Add the nuts, reduce the heat to low, and toast until they are very light brown, 2 to 3 minutes. Pour the nuts and hot oil over the arugula.

Add the garlic and hot pepper. Pulse to a coarse puree. Mix in the cheese. Add the pasta water and puree to a saucy consistency. Season with salt and black pepper.

From the famed author of Under the Tuscan Sun, the most delicious Tuscan pasta recipes that can be made in the time it takes to boil water and for the pasta to cook

Frances Mayes is known for transporting readers to the charming Italian countryside in her bestselling books. In Pasta Veloce, Mayes brings that irresistible Italian flavor right to your home with 100 of her favorite pasta recipes. These well-loved recipes blend traditional Italian technique with magic from the Mayes and Wyler home kitchens where experiments are always in progress.

Pasta is the most versatile food on Earth. And if you do it right: fast! Pasta Veloce offers a multitude of under-30-minute, luscious recipes, all accompanied by Mayes’s evocative text. While there are numerous pasta cookbooks, few feature a true Italophile’s passion and eye for detail that can get a dish to the table in, as Mayes describes, “the time it takes to boil water.” From a Tagliatelle with Duck Confit, Chestnuts, and Coffee Reduction to a glittering Capellini with Golden Caviar to the perfect vodka sauce, Pasta Veloce is your guide on those nights when you’re ready to skip the whole production of it but still want to eat like royalty in a rustic Italian village.

For more information, click here.

[deborasmail]

Ravioli!!!

Recipe included in Carrabba’s highly anticipated ‘Volume 2’ Cookbook!

debora smail ©️ 2023

[amatricianarecipe]

Get authentic Italian recipes from the Italian Cookbook From My Mother's Kitchen by Daniel Golio - Click HERE

Get the Kindle edition of my Mother's Kitchen - FREE - Click HERE

Naples, Italy (by Mario)