Italian Food Recs

[skaredshtles]

Oh, and for the love of god, make this:

https://www.sipandfeast.com/peposo/#recipe

[muted reborn]

I'd try it all. Except maybe that $200/lb Jamon Iberico.

That's a good shop.

Should I try the Jamon Iberico with some truffles?

I wonder what Sweetheart Ham is though. And Pastrami's not Italian, but whatever.

it's not strictly an italian shop but seems like a lot of the meats are from Italy. Sweetheart ham is from Olympia Provisions - highly recommended for sandwiches and if you are in SLC it is sold at harmons too.

[MakersTeleMark]

https://www.youtube.com/@SipandFeast NYC area Italian American comfort food

https://www.youtube.com/@italiasquisita high end starred italian from Italy

https://www.youtube.com/@BuonAPetitti Italian Grandma food

https://www.youtube.com/@PastaGrammar Modern Italian from a younger couple (wife does all the cooking)

[skaredshtles]

https://www.youtube.com/@SipandFeast NYC area Italian American comfort food

https://www.youtube.com/@italiasquisita high end starred italian from Italy

https://www.youtube.com/@BuonAPetitti Italian Grandma food

https://www.youtube.com/@PastaGrammar Modern Italian from a younger couple (wife does all the cooking)

And don't forget Pasta Grannies: https://youtube.com/@pastagrannies

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[Nobody Famous]

Watch this, after 12 minutes of youtube you'll be doing any pasta the right way:


10 Mistakes People Make COOKING PASTA at Home:



And from the comments:
#11 don’t add oil to your water.
#12 you don’t need to keep stirring the pasta while it’s boiling.
#13 never break your spaghetti when putting it into the pan.
#14 Do not rinse the pasta, go directly from boiling water to saucepan.

[lowsparkco]

America’s test kitchen’s ragu recipe is fun.

Secret ingredient purée chicken liver rolled in at the very end. Gives it a savory umami like nothing you’ve tasted.

[skaredshtles]

America’s test kitchen’s ragu recipe is fun.

Secret ingredient purée chicken liver rolled in at the very end. Gives it a savory umami like nothing you’ve tasted.

That's my "secret" Bolognese sauce ingredient. Not really a secret, I guess.

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[Timberridge]

It’s too bad Benny left, he was an expert on Italian meats.

[BmillsSkier]

It makes one wonder what corner of the internet is now being regaled with tales of tasty cured pocket meats.

[m2711c]

Benny is a Taos local now… big in the bumps apparently.


https://nyskiblog.com/forum/threads/...-10-2023.1528/

[m2711c]

takes 2-1/2 pounds of beef, 6 pounds of onions and 10 hours of cooking time to make my favorite eyetailian feastable meal…

https://foodwishes.blogspot.com/2016...-meat.html?m=1






so damned tasty…

fact.

[Timberridge]

Benny is a Taos local now… big in the bumps apparently.


https://nyskiblog.com/forum/threads/...-10-2023.1528/

Gold.

He's not as local as he thinks.


But back to the topic at hand. There's American Italian and Italian Italian. For American Italian just take some meat pound it thinner, coat it in something, fry it and place it on top of some pasta. Depending on what sauce you lay over the top it can be called many different things.

[Cruiser]

My basic tomato sauce is super uncomplicated. Half a dozenish crushed garlic cloves sauteed in a good bit of olive oil until they begin to color just a bit then add black pepper and crushed red pepper flakes until they get heated through but not burnt. Add 2 large cans of cento crushed tomatoes, salt, a drip of good balsamic, a pair of bay leaves, and a pinch of brown sugar. Simmer for an hour or so then remove the bay leaves and toss in a generous amount of freshly chopped basil before reseasoning. Done and done.

[MagnificentUnicorn]

takes 2-1/2 pounds of beef, 6 pounds of onions and 10 hours of cooking time to make my favorite eyetailian feastable meal…

https://foodwishes.blogspot.com/2016...-meat.html?m=1






so damned tasty…

fact.

This is an amazing ragu. I used 7# of yellow onions and a 3-3.5 # chuck roast cut in chunks.


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[BmillsSkier]

Benny is a Taos local now… big in the bumps apparently.


https://nyskiblog.com/forum/threads/...-10-2023.1528/

Gold.

He's not as local as he thinks.

That warms my heart.

Old friend of mine is the sales director for Taos, I should tell him to keep an eye out for Signore Profane.

[skaredshtles]

takes 2-1/2 pounds of beef, 6 pounds of onions and 10 hours of cooking time to make my favorite eyetailian feastable meal…

https://foodwishes.blogspot.com/2016...-meat.html?m=1






so damned tasty…

fact.

This is one that has been on my radar for awhile now...

[Danno]

Shit that annoys me: recipes that can only be followed by watching a video. That blog link has all the ingredients, but you don't know the actual recipe unless you watch the video. Fuck that, how hard is it to write that shit down?

[Timberridge]

Sheesh. You thinka nonna writa alla her recipies down? For areala Italiano, you alwaysa watcha nonna maka something, then you try.

That warms my heart.

Old friend of mine is the sales director for Taos, I should tell him to keep an eye out for Signore Profane.

Benny seems to have adopted a new attitude at his new forum. Here he was crusty and combative. Don't get me wrong, I liked it, but he seems to be in a better mental space there.

[PNWbrit]

Benny is a Taos local now… big in the bumps apparently.


https://nyskiblog.com/forum/threads/...-10-2023.1528/

Bless his heart.

[Percy Rideout]

Thanks everyone, this is great. And yes my local place has guanciale and hot cappicolla, here's a recent list they posted that I took a pic of so I could google wtf it all is:

Attachment 447968

Besides having to try everything once because it's all delicious, what else do i HAVE to try? That reminds me - porchetta is amazing too.

Culinaria Italy looks great, I need to learn what is from where.

Never been to this place, but based on selection keep going there and asking questions and advice. RE: proscuitto. Get the imported from italy kind. Dont even bother with the US proscuitto.

[alpinevibes]

We've enjoyed this book, exploring traditional/rustic cooking from the South. A bit different than the usual northern italian dishes that dominate the surface level of the larger national cuisine:

https://www.amazon.com/Food-Italian-.../dp/1524760463

I keep meaning to make this when Sardines are back at our WF: https://www.lacucinaitaliana.com/rec...es?refresh_ce=

[irul&ublo]

Shit that annoys me: recipes that can only be followed by watching a video. That blog link has all the ingredients, but you don't know the actual recipe unless you watch the video. Fuck that, how hard is it to write that shit down?

Correct. Get a pen and paper

[irul&ublo]

Anyone else watching Stanley Tucci Finding Italy?

[JimmyCarter]

Anyone else watching Stanley Tucci Finding Italy?

Overall it feels a little too phony for my tastes, like an auto-tuned No Reservations. The episode on San Marzanos was something of an eye opener though.

[skaredshtles]

<snip> The episode on San Marzanos was something of an eye opener though.

Haven't seen it... what's the gist?