La fugazzeta est une variante argentine populaire appelée fugazza : une pizza garnie d'oignons très similaire à la focaccia à l'ital...
It's hard to believe that it's just been a week since the news that Anthony Bourdain died awoke me. I still am so sad every time I think about him. Last week, I dedicated my Friday dinner recipe to him, and this week I am doing it again as part of a tribute at I Heart Cooking Clubs. We are currently cooking along with Chef Eric Ripert, one of Bourdain's best friends and making any recipe we want from any chef and #forafriend. I was at the library picking up a hold last weekend and I grabbed Appetites: A Cookbook by Anthony Bourdain. I had checked it out when it came out in 2016, choosing not to buy it because Bourdain is the epitome of a carnivore, and I am not. ;-) It's a very entertaining cookbook (be forewarned there is much cursing of course) and made me laugh and tear up in turns. I knew that there were some fish and veggie dishes in it and I quickly found a simple pantry pasta recipe to make. (I think was pulled to the pasta chapter by the picture of Chef Ripert.) Bourdain said, "This is a super easy pasta that, with a well-stocked pantry and fridge, you should be able to start and finish inside of fifteen minutes." (Since it is hazy, humid, and hot for Hawaii today--fifteen minutes or less is about the maximum time I wanted to spend in the kitchen.) Deb says--OK, don't be afraid of the anchovies here--they melt into the sauce, don't taste at all fishy, and add a delicious umami to the dish. Spaghetti with Garlic, Anchovies, and Parsley From Appetites by Anthony Bourdain (Serves 4 to 6) 1/2 cup best-quality, extra-virgin olive oil, plus more to taste 6 garlic cloves, peeled and thinly sliced 1/2 tsp red pepper flakes 8 oil-packed anchovy fillets, rinsed, drained, and patted dry (I just used my entire tin) 1 lb dry spaghetti 1 cup fresh Italian parsley leaves salt to taste (I added freshly ground black pepper) 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more to taste (I used Pecorina-Romano) In a large, heavy-bottomed pot, bring salted water to a boil. In a medium-large sauce pan, warm the oil over medium-low heat. Add the garlic, pepper flakes, and anchovies. Make sure to watch they are well distributed so that everything is in the oil, and cook slowly, stirring occasionally with a wooden spoon, until the garlic is fragrant and the anchovies are melting into the oil. Monitor the heat carefully, you don't want burned or even browned garlic here. Once the water is boiling, add the spaghetti and cook according to the package directions until just al dente. Just before taking the pasta from the water, add the parsley to the saute pan and toss gently. Remove the pasta from the water with tongs and add it directly to the pan--the water that clings to it will help form the sauce. Toss the pasta with the pan ingredients, increasing the heat to medium. Add a small splash each of oil and pasta water to keep everything slick. Taste a strand of pasta and season with salt if necessary. Transfer pasta to individual serving bowls and top each with the grated cheese or serve it alongside. Notes/Results: Really easy, really quick, really satisfying and really delicious. Of course even fifteen minutes in the hot kitchen had me sweating until my hair was damp, compounded by picture-taking, so I thankfully plopped myself directly in front of my fan and pretty much inhaled my bowl (probably two servings-worth if I am honest) and loved every bite--toasting Chefs Anthony and Eric with a glass of red wine. Use good-quality ingredients and your stomach and soul will be happy with this one--I'll definitely make it again. You can join in with I Heart Cooking Clubs making a dish on your blog or posting a pic on social media. You can find the details here: For a Friend {For Anthony Bourdain}. I'm also sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.
A creamy and pepper pasta sauce that comes together in minutes and is incredibly addictive and delicious. A week night go to!
Plus: Angry Garlic People, Ottolenghi's Fig Cake, and Mustard Brown Sugar Salmon.
You don't have to fly to Rome to experience Anthony Bourdain's favorite pasta dish.
Easy pasta dishes cook quickly and offer endless possibilities. Try one of our favorite pasta recipes for dinner tonight.
Cacio e pepe translates to “cheese and pepper” which are basically the only two things on this pizza.
The most popular recipes on Don't Go Bacon My Heart in 2023 by Chris Collins.
Amatriciana tomato sauce with crisp, golden guanciale is tossed with bucatini pasta in this quick and easy authentic Italian dish for two.
Creamy Garlic Parmesan Red Wine Spaghetti Recipe – Here’s a wonderful way to liven up a weekday meal. With a rich color and just the right amount of creamy deliciousness, this creamy garlic p…
Genovese Sauce or La Genovese Napoletana is an incredibly delicious sauce made with a ton of slow cooked onions, beef and white wine. Although it takes time to simmer slowly into the most rich and luscious pasta sauce you'll ever taste it doesn't require much attention and is super simple to make!
This simple pasta dish celebrates summer produce and Italian pasta traditions with fresh tomato sauce, fried eggplant, sweet onions and aromatic basil, yielding a bowl that is so much more than the sum of its parts.
Recipe: An easy pizza with olive oil, Pecorino Romano cheese and runny eggs.
This is the absolute best Bolognese sauce recipe! It's rich and flavorful and perfect for making restaurant-quality pasta bolognese at home. The best Bolognese sauce is an Italian meat sauce made with ground beef & pork, pancetta, red wine & tomatoes, which simmers for hours until tender.
Stacker compiled a list of the highest-rated Italian restaurants in Fayetteville based on diners' reviews on Yelp as of January 2024.
Bruschette scamorza e funghi con mio nipote @gabrielemartini96 Ingredienti 300gr di funghi champignon Pane raffermo 50gr di burro 200gr di scamorza affumicata Vino per sfumare ( noi abbiamo...
This classic Neapolitan pizza dough relies on only five key ingredients: flour, yeast, salt, water, and time. After a long fermentation (at least 2 days), the dough is supple and elastic, and when topped and baked, it makes for a crust that's a little crispy on the bottom, cloud-like at the edges, and just chewy enough on the inside.
What is 'nduja? You may have seen it on a trendy menu recently, or heard its name whispered amongst foodie enthusiasts. 'Nduja is a spicy pork sausage, an Italian salami, but to define it as such would be a serious mischaracterization.'Nduja Pasta RecipeWith a very high fat content, 'nduja is very soft. It can be spread on bread like butter, dolloped onto pizza for a spicy zing, or melted into a delicious pasta sauce. Its fermentation process gives it a sour funk that is deliciously unique.Unfor
I love Nigella Lawson and her recipes, She is an amazing woman who I was lucky enough to meet at a book signing and she was so gracious an...
Essentials for Japanese cooking include soba noodles, short-grain rice, and a library of intensely flavored sauces and condiments. Here, more than 45 key ingredients to stock up on Japanese pantry staples.
In deze smaakvolle salade proef je de heerlijke combinatie van zwarte olijven, tonijn, knapperige komkommer, rode ui en zoete cherrytomaatjes. Met croutons van het koolhydraatarme witbrood van PS. food & lifestyle maak je dit gerecht helemaal af!
By: Francesca Montillo, ISDA Food + Travel Writer In 2019, right before tourism shut down, I led a food and wine tour of Sicily. Of course, being just that, a food and wine tour, we had our share of delicious Sicilian cuisine. One dish that kept popping up in many restaurants was the dish simply known … Continued
These tagliatelle with romanesco, anchovies and burrata appear often in our weekly menu. I am sure it will be soon featured in yours, too.
Learn to make this simple, spicy and supremely silky version of Italian carbonara at Food & Wine.
Come Usare una Pietra Refrattaria. Una pietra refrattaria è ottima per cuocere la pizza, e non solo! Ha una favolosa superficie di cottura e può favorisce una buona uniformità di calore per la cottura al forno. Ecco una semplice guida per...
When you want to churn out an impressive, completely made-from-scratch Sunday supper, look no further than Meat Cannelloni with Creamy Tomato Béchamel. It’s a labor of love, but 100% worth it. Homemade pasta is encased around a melt-in-your-mouth veal, pork, and chicken filling, covered in tomato sauce, and béchamel – comfort food at its finest.
Learn about 16 of the most iconic foods to eat in Italy, including culinary legends like pizza, carbonara, tiramisu, arancini, focaccia, and a whole lot more.
Super tasty, delicious Italian recipe for cacio e pepe pasta. Step by step guide to making the perfect spaghetti cacio e pepe and a perfectly smooth Italian cheese sauce every time. A tasty, cheap and quick to make Italian dish perfect for a family dinner, solo meal or entertaining friends!
Bake your way to the day's first meal with these easy baked breakfast recipes, including a cheesy bacon breakfast casserole with runny eggs, sheet-pan quiche, crumb-topped coffee cake, and many more.
Celebrate over 40 years of Food & Wine by cooking up 40 of our most memorable, revelatory, and best recipes ever.
Enjoy the best Italian food in your area. If you want pizza, pasta, salads, or the Original Pizza Cookie, Oregano's has what you're craving.
To intensify the flavor of this dish, Top Chef finalist Sarah Grueneberg cooks parboiled spaghetti right in the tomato sauce.
Succulent lamb shoulder is slowly braised with onions, carrots, celery, tomatoes, & hardy herbs, yielding an intensely flavorful Braised Lamb Ragu Sauce, perfectly paired with pappardelle, gnocchi, polenta, or any pasta you love! Slow cooker & Instant Pot directions provided in the Recipe Notes!
Rome has some of Italy’s most delicious food. Get ready to try new dishes in these amazing places where to eat in Rome. Discover them here!
Brightly coloured homemade vegan pasta.
If you are planning to visit it, you have to know what is the best food in Rome so here is the most complete list of what to eat in Rome.
Hoppa inte över sockret i tomatsåsen. Det är så lite men förhöjer verkligen smaken. Variera kryddorna så hittar du till slut din egen favorit. Vill du hellre ha lite mer struktur på din pizzasås välj istället krossade tomater eller hela i burk som du mixar med övriga ingredienser.
La tigella o Crescentina è una "focaccella" emiliana tipica della città di Modena, a base di farina, latte, strutto e lievito, da gustare con ogni sorta di salumi e formaggi. Le sue radici affondano nella tradizione povera contadina, quando con poco si sfamava la famiglia in ricette semplici ma sostanziose; il nome "tigella" infatti, deriva…
Add these classic recipes to your canon, from juicy roast chicken to rich beef stew, a French omelet, and dairy-free potato gratin, to put a variety of cooking techniques into practice.
This garlic bread recipe features slabs of artisanal bread slathered with a chunky mix of garlic, Parm, basil, lemon and pepper, then broiled to perfection.
This Arrabbiata Sauce is spicy and perfect for taking pasta nights up a notch. It's so flavorful and comes together quickly.
