Buon Natale and Happy Holidays from Sunday Pasta! During this season of giving, please consider one of the greatest gifts of all: Cooking! When you teach someone to cook, you teach them: To give and share: Be it a grandmother making dinner for 30 or a friend making cookies for another, to cook for someone is to care, to nourish, to love. To care for themselves: When you know what goes into your food, you know… [Read More]
“Milan style.” Any of a variety of dishes associated with Milan, usually involving butter in the cooking process. Costoletta alla milanese is a pounded, breaded veal chop with the bone that is sautéed in butter.
Double boiler. A technique used to heat food or leftovers.
“Neapolitan style.” Any of a variety of dishes associated with Naples, usually containing tomatoes and eggplant.
Any dish in which cheese is melted into thin strands.
A dish made the way it is in the Umbrian town of Norcia, usually with pork.
Sicilian spaghetti dish, sauced with tomato, fried eggplant and grated salted ricotta. It is supposedly named after Bellini’s opera of the same name.
A reduction of onions and vegetables.
Fruity green extra virgin olive oil produced in the Chianti area from Frantoio, Leccino, Moraiolo, and Olivastra olives.