Risotto ai funghi, Mushroom risotto

When we think of Italian cuisine, the first starch that comes to mind is pasta. But in Italy, risotto is just as popular. Like pasta, it’s something of a neutral canvas and can be flavored in many different ways. The key to a good risotto is the rice. Arborio, a short-grain variety, is my choice…

Linguine con le Vongole – Clam Linguine

I love noodles!  I made a Chinese crab recipe with egg noodle yesterday and I am tossing an Italian clam linguine tonight. I always think Chinese and Italian are link together with “Noodle”. Also the question – Is Italian spaghetti derived from Chinese noodles? The popular belief saying Marco Polo introduced Chinese noodles to Italy…

Eddy’s Killer Tomato Sauce

Fall is the best time to prepare your home made Tomato sauce for your family.  You can harvest your back yard ripe tomato in September or find plenty in a local farmer’s market.  There is nothing better than locally grown tomato as they are one of the easier vegetables to grow. I just refuse to…

Caprese (Bocconcini) Salad Recipe / Insalata Caprese Recipe

This may be the most famous salad in Italy! In addition, this dish is the best example of the Italian cooking principle that simplcity is complexity and “let’s let the ingredients do all the talking.” Although the ingredients are very simple, I would like to share a little trick with you that I use to…

Pesto alla Genovese (Pesto of the Genoa Region)

   Ingredients 2 1/2 cups fresh basil leaves, packed 1/3 cup freshly grated Parmesan-Reggiano cheese 1/3 cup extra virgin olive oil 1/3 cup pine nuts or walnuts 6 medium sized garlic cloves, minced Kosher Salt and freshly ground black pepper Method 1 Combine the basil in with the pine nuts, pulse a few times in…