Don’t Tell the Roman Food Police… We’re Making “Illegal” Carbonara!
Have you ever wanted a Carbonara that is ultra-creamy, foolproof, and doesn’t risk turning into scrambled eggs? Today, we are breaking the ultimate Italian food rule by using panna da cucina (cooking cream) to make what I call Illegal Carbonara.
There is a profound difference between the mass-produced bacon you grab off a supermarket shelf and a strip that has been lovingly cured and smoked in your own kitchen. Here I cure and smoke my own homemade bacon.
I dive deep into the art of pizza making by preparing two different pizza doughs with varying hydration levels: one at 60% and the other at 71%. I compare each dough, from stretching, to baking, then finally tasting and discovering how hydration affects the texture, handling, and final bake.
Battle of The Pizza Hydrations in an Ooni Koda 2 Max Pizza Oven Read More »
Crispy, aromatic, and irresistibly savory, fried sage chips are a simple yet elegant snack or garnish that brings out the earthy, peppery essence of fresh sage leaves. Each leaf is lightly dusted with a thin coating of flour, egg wash and breadcrumbs and then quickly fried until golden and crisp.
Spongada is a traditional Italian dessert hailing from the scenic Valle Camonica, located in the Lombardy region of northern Italy. This rustic cake-like treat, whose name translates to “sponge” (spongata), is beloved for its rich, moist texture and deep flavor, often served during special occasions and festivities.
Spongade della Valle Camonica Read More »
A great BBQ starts with a great rub and this blend of spices is the the simple one I use when I smoke bay back ribs.
This Eggplant Lasagna is a delicious, hearty, and healthier alternative to the traditional pasta version.
Panettone, an Italian holiday tradition, taken to a new level with ice cream stuffing.
Panettone Stuffed with Ice Cream Read More »
Pecan Stuffed Pork Chops, for a delicious meal for two or a whole crowd.
Pecan Stuffed Pork Chops Read More »
