Posts Tagged ‘Italian cooking’

Summer Grilling: Spiducci




We love grilling and barbecuing in the summer-and in other seasons too, for that matter- and the more we grill, or barbecue, the more we discover different methods of grilling and smoking, and the more we are motivated to seek out new recipes and explore and sample different culinary masterpieces that we can add to our repertoire. One such discovery-for those of us late to the party- is spiducci, the classic Italian meat skewers.

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Necci: Italian Chestnut Crepes




Chestnut flour is a great ingredient to have in your pantry; it can be used in a variety of dishes, both sweet and savoury, and its characteristic deep nut flavour adds a little richness to everything from cakes, cookies and crepes to stews and soups. It is also gluten free, so it is a good choice for those who are looking to eat gluten-free without sacrificing flavour. Continue »

No Knead Ciabatta



I came across this recipe in a recent issue of Food and Wine. In an article by Ray Isle, in which he flies to Puglia, Italy to attend cooking school at iSensi, recently opened by the owners of the Cantele winery. We’ll get to the no knead part in a minute, but first lets talk about the wines of Puglia, Isle is a wine writer after all. Out of the top five Puglian wines that he recommends I could only find two listed with the LCBO, these include a 2012 Tormaresca Neprica ($14.95) and a 2012 Cantele Salice Salentino Riserva ($14.95), both would go great with this amazing no knead ciabatta recipe. Continue »

On Special: Mushroom Risotto


Unlike the woman in the clip above (a favourite scene from the classic movie “Big Night”) I love Italian cuisine, especially risotto, the creamy rice dish that is both comforting and elegant at the same time. Mushroom risotto is my absolute favourite and I like to use a variety of mushrooms when I make it. Forget button mushrooms, I go for the wild mushroom selection at Fiesta Farms. They offer an ever changing choice of chanterelles, hen of the woods, cinnamon cap, yellow foot and black trumpet mushrooms when they are in season. I asked Sergio Da Silva, the produce manager, which mushroom he recommends for use in risotto. “The best mushroom for making a risotto that we have in store right now is the yellow foot, it is related to the chanterelle, which is another favourite for risotto.” Did you know that mushrooms are high in Vitamin D? Just the thing we need when the sky starts to grow dark at 5pm.

So that settles the mushroom issue, now we must turn our attention to the rice. Continue »

Marcella Hazan’s Carrot Gnocchi


Marcella and Victor Hazan


Marcella Hazan is largely credited with popularizing Italian cooking in North America, starting with the classes she held in her New York apartment in the sixties. Written in a warm, no-nonsense manner, her seven cookbooks, from 1973 to 2008, have become the indispensible authority for anyone who wants to learn the basic tips and techniques and user-friendly advanced methodology as well. Continue »