Italian Food Recs

[alpinevibes]

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.

This. An enjoyable mind diversion, but more eye candy than substance. We liked watching it, but it’s feels like a tourism-sponsored piece to attract Americans back to Italy.

[irul&ublo]

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

Each episode is a different region of Italy. Regional cuisine featured

[skaredshtles]

Each episode is a different region of Italy. Regional cuisine featured

Yeah - familiar with the series, just wondering what the gist on the San Marzano's was?

[XXX-er]

Truth right here. Find *some* place that sells guanciale. It's imperative if you go down the Italian road...

I've heard that ^^ but I've also heard some italian chief say you can even use salami for Carbonara, I think something that hasn't gone rotten yet is very key, I've heard Jaques Pepin in an interview talk about restaurant cooking 80 yrs ago (He is that old ) where there was no refrigeration and he is all about modern conveniences

I think a cured meat for more taste is the idea, but I'm pretty sure this goes for a lot of countries the world over where mama just used whatever she had on hand

I just use peppered bacon from the butcher who is kind of dutch but every time i make it is a very slightly different

[skaredshtles]

I've heard that ^^ but I've also heard some italian chief say you can even use salami for Carbonara, I think something that hasn't gone rotten yet is very key, I've heard Jaques Pepin in an interview talk about restaurant cooking 80 yrs ago (He is that old ) where there was no refrigeration and he is all about modern conveniences

I think a cured meat for more taste is the idea, but I'm pretty sure this goes for a lot of countries the world over where mama just used whatever she had on hand

I just use peppered bacon from the butcher who is kind of dutch but every time i make it is a very slightly different

You *can* do whatever you want when you're making carbonara. But it's tastiest, IMHO, with guanciale as the meat/fat ingredient.

I mean - lots of people even put cream in it.

[JimmyCarter]

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

Mostly about the authenticity/source origins.

I had naively pictured real SMs coming from some small remote village off the beaten path, surrounded by wide open farm land, but they’re grown in a relatively congested looking area on smaller plots, with a highway running right next to them.

[skaredshtles]

Mostly about the authenticity/source origins.

I had naively pictured real SMs coming from some small remote village off the beaten path, surrounded by wide open farm land, but they’re grown in a relatively congested looking area on smaller plots, with a highway running right next to them.

Gotcha - seems to be the "story du jour" as of late with regards to Italian products. I've seen similar articles about Parmigiana Reggiano, prosciutto di Parma, and Italian olive oil...

Bottom line - look for the guarantee on the box!

[Timberridge]

I enjoy food fights where someone claims you can't use this, you can only use that. Imagine when the Mex's told the Tex's they couldn't use something, and suppose the Tex's didn't say said "fuck you assholes, we'll use it anyway," we wouldn't have Tex-Mex today.

[XXX-er]

You *can* do whatever you want when you're making carbonara. But it's tastiest, IMHO, with guanciale as the meat/fat ingredient.

I mean - lots of people even put cream in it.

yeah mama might have run out of eggs, this is just peasntcooking

[warthog]

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.

If he is in charge of food sales, maybe he could cut you in on the commissions for the referral.

[warthog]

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.

This doesn't really compute to me. It is about food and the regions of Italy. There is a nice mix of food, tourism, and eye candy. I am not sure how you do a show like that without scripting most of it.

You want a great food show with great scenery, yet an annoying host? Watch Salt, Fat, Acid, Heat on Netflix. That has it all in 4k, if you can tune out Samin Nosrat's voice.

[JimmyCarter]

This doesn't really compute to me. It is about food and the regions of Italy. There is a nice mix of food, tourism, and eye candy. I am not sure how you do a show like that without scripting most of it.

You want a great food show with great scenery, yet an annoying host? Watch Salt, Fat, Acid, Heat on Netflix. That has it all in 4k, if you can tune out Samin Nosrat's voice.

Not the scripting so much as the overall feel of the show. Alpinevibes nailed it (IMO) with the “promoting tourism” comment. It’s like reading about a city in the Paid Content section of an in-flight magazine.

[JPaul]

Great thread, OP, and a lot of great info so far.

That shop you're using has some good stuff (glad you already tried the porchetta!!).

I'd check out a brasaola and the Finochhiona next, but my real recommendation is to talk to the folks and tell them what you're doing/hoping to learn and see if they'll start saving you some ends. Especially if they're doing good, high-end business, they'll be generating lots of them, or they may put a sampler together for you since they know you'll come back.

The other recommendation I have is to start looking at dandelions a lot differently....

[lowsparkco]

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

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It makes it for me. Some family members think it’s too rich and tastes a little like iron. They can leave it out when they make the sauce.

I’ve been real into soffritto. Using it as a vegetable base in soups, sauces, and most recently a beef stew with red wine and bone broth. I think homemade stock and soffritto make anything taste authentic.

Soffritto which is a fancy name for diced onions, carrots, and celery in a 2:1:1 May have garlic and other aromatics depending on the dish. It exists in pretty much every continental cooking tradition which says something IMO, simple and necessary.

[skaredshtles]

It makes it for me. Some family members think it’s too rich and tastes a little like iron. They can leave it out when they make the sauce.

I’ve been real into soffritto. Using it as a vegetable base in soups, sauces, and most recently a beef stew with red wine and bone broth. I think homemade stock and soffritto make anything taste authentic.

Soffritto which is a fancy name for diced onions, carrots, and celery in a 2:1:1 May have garlic and other aromatics depending on the dish. It exists in pretty much every continental cooking tradition which says something IMO, simple and necessary.

Agreed. I love the smell of soffrito cooking too - I usually cook mine for Bolognese for an hour or more.

And the chicken livers definitely need to be used sparingly - I usually put a 4oz portion in my double batch of Bolognese (1lb beef, 1lb veal, 1lb pork).

Man... now I'm hungry for Bolognese.

[old goat]

I iked the Stanley Tucci thing--especially the emphasis on the regionality of various dishes and the idea that most of them were originally what was left for the poor after the rich took the good stuff. Also the skill involved in making the simplest dishes well. Stanley's effusive praise after taking a bite got to be a bit much very quickly, but that's common to cooking shows these days--it's apparently not enough to make something that tastes good, it has to be the most amazing food ever. Which is odd because everyone knows food is made to be instagrammed--eating it is optional.

[XXX-er]

how about gnocchi ?

which is the Italian word for we ain't got no fucking meat

[JPaul]

^ blackbird traps

[warthog]

Not the scripting so much as the overall feel of the show. Alpinevibes nailed it (IMO) with the “promoting tourism” comment. It’s like reading about a city in the Paid Content section of an in-flight magazine.

I guess that is fair, but it was pretty much sold as such. He isn't a chef. He is just a famous person with all sorts of access that loves food. He also lived there as a kid for a bit and speaks Italian. I feel it was as advertised.

[JimmyCarter]

I guess that is fair, but it was pretty much sold as such. He isn't a chef. He is just a famous person with all sorts of access that loves food. He also lived there as a kid for a bit and speaks Italian. I feel it was as advertised.

I think I saw it (probably unfairly) as an attempt to replace/redo No Reservations and judged it through that lens.

[Gepeto]

No Fast Food?

A good quality olive oil generously coating the bottom of a preheated deepsided pan - seasoned cast-iron? Ooo. Some minced garlic in medium heat till golden and slight aroma. Add tomato paste - bring to a bizzy simmer... cover

Angel Hair ( anything long and skinny) in a boiling hot pot with a little more salt than you think. No Oil!

4min in... add spices to simmering sauce to taste (oregano/black/red pepper - one or all); stir frequently. Add a teaspoon of sugar if you're accustomed to a "Medagan" flavor.

7min add chopped parsley to sauce, shut it down, and leave covered.

8min - fork/tong/forked ladle pasta directly to individal dishes/bowls after draining to a slow drip over pot. No Colander! Dress with sauce. Let individual servings settle while dialing quick clean-up.

Dress with (imported) more pecorrino romano and less parmigiano and serve. (not from Wisconsin)

11 minutes... maybe 12? Faster than drive thru at dinner time

^^^
more Italian delectables?

Beef or Pork Braciole

Fenocchio (anise/fennel)... i eat like an apple or banana. Minced in a long sauce or gravy a must.

Raised as a carb baby - only hand made. Fish in pasta makes for better balance. Shrimp Scampi is quick... 15/18min with clean-up... mussels take a little longer.

How about a good Zuppa... Minestra or a pasta fagioli

Geez, now I'm forkin hangry

[Thaleia]

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

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

This is a stellar recommendation. A fully flavored braised dish with just a handful of ingredients. Super beginner friendly and will open your eyes to what you're capable of in your own kitchen.

[54-46]

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

LOL

Prosciutto di San Daniele > Prosciutto di Parma, according to my friend from Bologna who married a girl from Parma. Caused a rift in a car ride from Florence to Siena with them. Seriously.


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[Thaleia]

I'm a proud owner of Marcella Hazan's Essentials of Classic Italian Cooking. Will happily photograph and upload any recipes you might want to try.

[old goat]

Watch Stanley Tucci cook a fritatta, https://www.youtube.com/watch?v=oerP7FRMWa8 or better yet, don't watch the youtube vide--watch the whole movie Big Night if you can find it.