r/ItalianFood

For a first attempt, it's a success!

Pasta/ guancale/ pecorino or parmigiano cheese/ pepper/ eggs

New recipes except I buy the meatballs at an Italian food store. The sauce and salad turned out great!

Pizza con mozzarella di bufala.

Not authentic bruschetta 😅—just my own version made with homemade pesto and tomatoes. Learning Italian cooking one recipe at a time! 🌿🍅

After numerous attempts, I still cannot get this to come together. I use fresh pecorino Romano cheese and gradually add pasta water while trying to make the sauce, but it either turns too watery or clumps up. How do people get that velvety smooth texture that I see people easily do in videos? Also, when I add the cheese at the end, it clumps in my mixing bowl even though it’s not on the stovetop. What am I doing wrong? Here’s my recent plate

Hello all.

Recently I had a few days in Rome and this dish was present at hotel breakfast next to yoghurt etc.

Some kind of poached orange (& I think apricot) compote.

I wanted to try it myself at home but have no idea where to begin !

Cut them up and simmer ?

Is it a traditional Italian breakfast dish ?

Huge thanks

Hoy he hecho pasta para comer. Penne integral con pollo, tomates cherry y cebolla. Poco aceite, sal, pimienta y orégano.

La pasta la he cocido en la olla mientras pochaba la cebolla y los tomates. Después, utilizando algo de agua de la pasta y he terminado el plato en la sartén donde tenia haciéndose la cebolla y el tomate y he añadido el pollo una vez cocinado. Una delicia y muy sanos 👌🏻

Forno con pietra rotante PizzaParty Tentazione Air a gas
🔝 🔝 🔝
Idratazione 62%
24 ore di lievitazione
Cottura 460/480 gradi

This was inspired by a recent video that Theo Randall posted on his Socials.

It starts with sweating off grated courgette before adding pasta water, and Mascarpone and bringing it together into a sauce.

My version has a little chilli and some basil in it, and we finished it with lemon zest and juice.
This was utterly delicious.
I really like how rich it is yet how summery it feels.
I’m also enjoying this thin cut egg pasta. It’s really rich.

Served with one of the Sauvy Bs I blagged last week. Much better pairing than the ragu, and a decent wine to boot.

https://www.instagram.com/reel/DUqsm4ciSvd/

Today my wife asked me to cook something that my Father in Law would enjoy.

I made a pretty classic Ragù. Beef and pancetta, carrot, celery, onion and shallot. A few herbs from garden. Tomato purée. Brandy, Madeira, port. Milk, homemade chicken stock.
Kind of like a bolognese with a few bells and whistles.

I’ve made a lot of tagliatelle recently so made pappardelle instead.

As much as white wine, let alone Marlborough wine is not the classic with this ragu, I went to a New Zealand wine tasting today and blagged a few bottles.
Plus it’s too warm to even drink chilled reds.

Pasta, meat sauce, cheese, and ricotta. As someone new to cooking I wanted to try an Italian dish tho I think I might have added too much meat​, tell me if it looks off...

Prawns, strawberries, roasted peppers, radicchio served cold

An amazingly refreshing summer dish

Ate it at Triennale di Milano restaurant