How to brown meat
How to clean and cook pumpkin
How to cook on a griddle
How to make a demi-glace
How to make a fish stuffing
How to make a marinade
How to make bread dough
How to make dough without butter
How to make Italian salsa verde
How to make Italian-style vegetables with garlic and parsley
How to make mixed meat stuffing
How to make soffritto
How to make tomato sauce
How to make vinaigrette
How to store and serve extra virgin olive oil
Browning meat before cooking gives it a more complex and delicious flavor.
Tags: Basic technique, beef tenderloin, carne di manzo, Easy, extra-virgin olive oil, loin of lamb, salt, veal loin
Originally from America, pumpkins are quite satisfying due to their high fiber content.
Tags: Basic technique, Easy, extra-virgin olive oil, salt, squash or pumpkin, yellow squash
Tags: aromatic herbs, Basic technique, Easy, extra-virgin olive oil, salt
Demi-glace is the base of many types of sauces and soups.
Tags: aromatic herbs, Basic technique, beef bones, carrot, celery, coarse salt, Easy, extra-virgin olive oil, onion, tomato concentrate, veal bones, white wine
Fish stuffing is perfect for making terrines or to stuff any type of fish.
Tags: Basic technique, black pepper, Easy, egg white, extra-virgin olive oil, filet of perch, filet of sea bream, filet of trout, garlic, parsley, salt
Marinating is a technique that is used to tenderize or flavor ingredients and can be used for both fish and meat.
Tags: Basic technique, bay leaf, black pepper, chicken, clove, Easy, extra-virgin olive oil, garlic, mackerel, parsley, red onion, rosemary, white wine vinegar
Bread is probably the most common food in the world and is certainly a main stable in Italy. Here is a basic bread recipe, which can be used in your ...
Tags: Basic technique, durum wheat "0" type flour, Easy, extra-virgin olive oil, salt, Water, yeast, more than 1 hour
Pizza, bread, pasta and many other Italian foods are made from butter-less dough. Learn how to prepare the dough here.
Tags: "soft" wheat flour, Basic technique, brewer's yeast, Easy, extra-virgin olive oil, salt, Water
A flavorful green herb sauce often served with boiled meat.
Tags: Basic technique, caper, Easy, extra-virgin olive oil, garlic, hardboiled egg, parsley, salt, white bread, white wine vinegar, 20 minutes
This preparation calls for very little oil, highlighting the natural flavor of mushrooms and over vegetables.
Tags: black pepper, Easy, eggplant, extra-virgin olive oil, mushroom, parsley, red bell pepper, salt, yellow bell pepper
A classic meat stuffing enriched with the flavor of prosciutto crudo.
Tags: Basic technique, black pepper, egg, extra-virgin olive oil, lean beef, leek, Parmigiano Reggiano Cheese, parsley, white wine, Medium
Soffritto is the base of many Italian recipes and can be used to make sauces and risotto.
Tags: Basic technique, black pepper, carrot, celery, Easy, extra-virgin olive oil, salt, 20 minutes
One of the symbols of Italian cuisine, tomato sauce can be used with or without pasta.
Tags: Basic technique, black pepper, carrot, celery, Easy, extra-virgin olive oil, oregano, tomato, yellow onion, 20 minutes
Made with vinegar and olive oil, this sauce can be served with fish and vegetables.
Tags: Basic technique, black pepper, extra-virgin olive oil, salt, white wine vinegar
Learn all the tricks for storing your extra virgin olive oil and tips for bringing out the flavor.
Tags: Easy, extra-virgin olive oil, Storage method
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