Italian Archives - foodisinthehouse.com foodisinthehouse.com Thu, 21 Mar 2024 15:06:04 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://foodisinthehouse.com/wp-content/uploads/2021/07/cropped-favicon_wp-32x32.png Italian Archives - foodisinthehouse.com 32 32 A Delicious Way to Make Your Pesto More Interesting https://foodisinthehouse.com/a-delicious-way-to-make-your-pesto-more-interesting/ Sun, 24 Mar 2024 12:09:00 +0000 https://foodisinthehouse.com/?p=27201 Pesto is one of the most popular and simple sauces to have with pasta. Here is an exciting variation on a normal basil pesto. View this post on Instagram A post shared by Tina Prestia/Tina’s Table (@tinastableitaly) Ingredients: View this post on Instagram A post shared by Rachel Smith (@r.is4.rachel) Instructions: View this post on […]

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]]> Pesto is one of the most popular and simple sauces to have with pasta. Here is an exciting variation on a normal basil pesto.

Ingredients:

  • A large handful of carrot tops
  • 1 cup of walnuts
  • A handful of fresh baby spinach
  • A handful of basil leaves
  • 2 tablespoons of olive oil
  • ½ cup of cashews
  • ½ cup of milk
  • Juice of half a lemon
  • Salt to taste
  • 1 cup of parmesan

Instructions:

  1. Put the carrot tops, spinach, and basil leaves into a food processor. Add the milk and olive oil to the mixture, making sure there is enough liquid. Blend until smooth.
  2. Add the cashews and walnuts to the mixture and blend. If it helps, you can crush up the nuts by hand beforehand. The end result should be smooth and without any lumps of nuts.
  3. Add salt, lemon, and parmesan gradually as they will have a big impact on the flavor. A couple of garlic cloves can also be added at this stage but be careful not to add too much. Blend one last time, and voila!

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]]> Have You Ever Heard of Pastina? https://foodisinthehouse.com/have-you-ever-heard-of-pastina/ Sat, 23 Mar 2024 12:17:14 +0000 https://foodisinthehouse.com/?p=28565 In the realm of pasta, there’s a hidden gem that often flies under the radar—pastina (literally meaning “little pasta” in ‘Italien). It’s tiny, but extremely promising. So, what exactly is pastina? Tiny, bead-like pasta shapes that are perfect for soups, broths, and even creamy risottos. From tiny stars to small round balls, pastina comes in […]

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]]> In the realm of pasta, there’s a hidden gem that often flies under the radar—pastina (literally meaning “little pasta” in ‘Italien). It’s tiny, but extremely promising.

So, what exactly is pastina? Tiny, bead-like pasta shapes that are perfect for soups, broths, and even creamy risottos. From tiny stars to small round balls, pastina comes in various shapes and sizes, each offering its own unique texture and flavor.

Go Small or Go Home

One of the best things about pastina is its quick cooking time, making it ideal for busy weeknight dinners or comforting bowls of soup on cold evenings. Whether you’re craving a classic chicken noodle soup or a rich minestrone, pastina is the perfect addition to your recipe.

Pasta for Dessert

One of the cool things about pastina is, it isn’t just limited to savory dishes. Pastina also shines in sweet treats, and one of the popular ways of making it is by cooking it with milk and sugar. With its ability to absorb flavors and add a satisfying texture, it’s somewhat of a culinary chameleon.

On your next visit to the supermarket, look for pastina when you reach the pasta aisle! Give it a try and prepare to be pleasantly surprised by its deliciously versatile nature.

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]]> Follow This Recipe to Get Perfect Pizza Dough Every Time! https://foodisinthehouse.com/follow-this-recipe-to-get-perfect-pizza-dough-every-time/ Thu, 21 Mar 2024 08:47:00 +0000 https://foodisinthehouse.com/?p=28520 Unlock the secret to pizza perfection with our foolproof Pizza Dough recipe. Say goodbye to store-bought dough and hello to homemade deliciousness every time! With simple ingredients and easy-to-follow steps, you’ll be on your way to crafting the perfect pizza crust in no time. Whether you prefer thin and crispy or thick and chewy, this […]

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]]> Unlock the secret to pizza perfection with our foolproof Pizza Dough recipe. Say goodbye to store-bought dough and hello to homemade deliciousness every time! With simple ingredients and easy-to-follow steps, you’ll be on your way to crafting the perfect pizza crust in no time. Whether you prefer thin and crispy or thick and chewy, this recipe has you covered. Let’s get into how to make homemade pizza dough.

Ingredients:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 1/2 cups of warm water (about 110°F/45°C)
  • 1 tablespoon granulated sugar
  • 3 1/2 cups of all-purpose flour, plus extra for dusting
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt

Instructions:

  1. In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently to dissolve the sugar and yeast. Let the mixture sit for about 5-10 minutes, or until it becomes frothy and bubbly. This indicates that the yeast is active.
  2. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt. Make a well in the center of the flour mixture.
  3. Pour the activated yeast mixture and olive oil into the well of the flour mixture. Stir with a wooden spoon or mix on low speed if using a stand mixer, until a shaggy dough forms.
  4. Once the dough comes together, knead it on a lightly floured surface for about 5-7 minutes, or until it is smooth, elastic, and slightly tacky to the touch. Alternatively, knead the dough in the stand mixer on medium-low speed for the same amount of time. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
  5. Once the dough has risen, punch it down to release any air bubbles. Divide the dough into desired portions for your pizzas. This recipe typically makes enough dough for two 12-inch pizzas. Preheat your oven to the highest temperature setting (usually around 500°F/260°C) and place a pizza stone or baking sheet in the oven to preheat as well.
  6. On a lightly floured surface, roll out each portion of dough into a circle, about 1/4 inch thick. Transfer the rolled-out dough onto a piece of parchment paper. Add your favorite pizza toppings to the rolled-out dough, leaving a border around the edges for the crust.
  7. Carefully slide the parchment paper with the topped pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 10-12 minutes, or until the crust is golden brown and the toppings are bubbly and cooked to your liking. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
  8. Repeat the process with any remaining portions of dough, or wrap the extra dough tightly in plastic wrap and store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Enjoy your homemade pizza with a perfect crust every time! Serve it hot and fresh out of the oven, and savor the deliciousness of your homemade creation.

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]]> Have You Ever Made a Vegetarian Zucchini Carbonara? https://foodisinthehouse.com/have-you-ever-made-a-vegetarian-zucchini-carbonara/ Wed, 20 Mar 2024 08:05:00 +0000 https://foodisinthehouse.com/?p=28518 Explore a new culinary adventure with our tantalizing recipe for vegetarian zucchini carbonara—a delightful twist on the classic Italian favorite. Bursting with flavor and freshness, this vegetarian version substitutes traditional pancetta with tender zucchini ribbons, creating a lighter yet equally satisfying dish. Perfect for vegetarians and pasta lovers alike, this recipe is sure to become […]

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]]> Explore a new culinary adventure with our tantalizing recipe for vegetarian zucchini carbonara—a delightful twist on the classic Italian favorite. Bursting with flavor and freshness, this vegetarian version substitutes traditional pancetta with tender zucchini ribbons, creating a lighter yet equally satisfying dish. Perfect for vegetarians and pasta lovers alike, this recipe is sure to become a staple in your repertoire. Let’s dive into the delicious world of vegetarian zucchini carbonara.

Ingredients:

  • 12 ounces of spaghetti or fettuccine pasta
  • 2 medium zucchinis, spiralized or thinly sliced into ribbons
  • 4 large eggs
  • 1 cup of grated Parmesan cheese, plus extra for serving
  • 4 cloves of garlic, minced
  • 1/4 cup of fresh parsley, chopped
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Red pepper flakes (optional, for added heat)
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
  2. In a large mixing bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and pepper until well combined. Set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the zucchini ribbons and sauté for 3-4 minutes, or until they are just tender but still retain a slight crunch. Remove from the skillet and set aside.
  4. In the same skillet, add the cooked pasta and sauté for 1-2 minutes to heat through. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the hot pasta, stirring quickly and continuously to coat the pasta evenly. The residual heat from the pasta will cook the eggs, creating a creamy sauce.
  5. If the sauce seems too thick, gradually add some of the reserved pasta water, a little at a time, until you reach your desired consistency. Once the pasta is well coated with the creamy sauce, gently fold in the sautéed zucchini ribbons until they are evenly distributed throughout the dish.
  6. Taste and adjust the seasoning, adding more salt, pepper, or red pepper flakes if desired. Serve your food hot, garnished with extra-grated Parmesan cheese and chopped fresh basil leaves for a burst of flavor and color.
  7. Enjoy this fresh and flavorful twist on the classic Carbonara with your loved ones, savoring each delicious bite and reveling in the satisfying combination of creamy pasta and tender zucchini ribbons.

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]]> How to Make Toasted Ravioli https://foodisinthehouse.com/how-to-make-toasted-ravioli/ Mon, 22 Jan 2024 16:52:00 +0000 https://foodisinthehouse.com/?p=27953 While ravioli is a scrumptious and filling Italian classic, you can put a spin on it by toasting the ravioli to make for a scrumptious appetizer. Now, you too can enjoy this scrumptious treat, whether as a starter or main course. Here’s your guide to making toasted ravioli. Ingredients: View this post on Instagram A […]

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]]> While ravioli is a scrumptious and filling Italian classic, you can put a spin on it by toasting the ravioli to make for a scrumptious appetizer. Now, you too can enjoy this scrumptious treat, whether as a starter or main course. Here’s your guide to making toasted ravioli.

Ingredients:

  • 1/3 cup shredded parmesan
  • 10-ounce packet frozen ravioli
  • Ground black pepper
  • 1 large egg
  • 2 tablespoons whole milk
  • 2/3 cup bread crumbs
  • Peanut or vegetable oil
  • 1 cup heated marinara sauce

Instructions:

  1. Place the egg and milk in a bowl and whisk until combined. In a separate bowl, place the bread crumbs with a few pinches of salt and pepper.
  2. Take out the ravioli and place each one on a pan. Coat each piece of ravioli in the egg mixture and then coat in bread crumbs, pressing hard to ensure that the mixture sticks.
  3. Warm up your Dutch oven, air fryer, or a large heavy pot to 350° F. Fry the ravioli until golden brown. In the air fryer, this process may take 5 to 7 minutes. If deep frying, this could take 3 minutes, so long as you remember to toast each side.
  4. Place the ravioli on a platter and sprinkle parmesan. Serve with the marinara.

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]]> The Best New Restaurants to Try in New York City https://foodisinthehouse.com/the-best-new-restaurants-to-try-in-new-york-city/ Tue, 09 Jan 2024 08:05:00 +0000 https://foodisinthehouse.com/?p=27791 If you’re looking for an excellent dining experience in New York City, there are many options to choose from. The Big Apple is home to many Michelin-star restaurants, steakhouses, and bars that are sure to delight your tastebuds and take you on a culinary adventure. Keep reading for a few of the hottest new restaurants […]

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]]> If you’re looking for an excellent dining experience in New York City, there are many options to choose from. The Big Apple is home to many Michelin-star restaurants, steakhouses, and bars that are sure to delight your tastebuds and take you on a culinary adventure. Keep reading for a few of the hottest new restaurants in New York City.

I Sodi

This spot is an authentic Italian dining experience located on Bleaker Street in the Village. The chef, Rita Sodi, sticks to her authentic Tuscan roots with many delicious and fresh Italian staples such as fried artichokes, and her famous pappardelle coated with butter and Meyer lemon zest.

Masalawala and Sons

This restaurant is perfect for diners looking for an authentic Indian cooking experience with a twist. The restaurant is famous for preparing traditional Bengali dishes, particularly those from the country region. We recommend trying their lamb stew.

Sailor

If you can get a reservation at this place, it is a must. The restaurant serves rustic, simple, and delicious dishes such as braised radishes, poached celery root, and other simple dishes that offer distinct and unique flavors that no other can seem to replicate.

Mischa

This spot gains its originality from twisting traditional, original dishes and sprucing them up with their own unique flair. This is definitely a unique culinary experience sure to delight any foodie looking to try something different. We recommend trying the deviled eggs for a fun twist, and the steamed halibut for a fun surprise.

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]]> 3 Italian Treats to Try This Christmas https://foodisinthehouse.com/3-italian-treats-to-try-this-christmas/ Sat, 23 Dec 2023 08:38:00 +0000 https://foodisinthehouse.com/?p=27596 Every European country has its Christmas treats and traditions, but Italy is arguably on top when it comes to sweet desserts and delicacies. Here are three Italian Christmas treats to seek out this festive season, so you can taste a little dolce vita for yourself. Amaretti These small, crunchy biscuits may taste like marzipan, but […]

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]]> Every European country has its Christmas treats and traditions, but Italy is arguably on top when it comes to sweet desserts and delicacies. Here are three Italian Christmas treats to seek out this festive season, so you can taste a little dolce vita for yourself.

Amaretti

These small, crunchy biscuits may taste like marzipan, but in fact it’s the apricot kernels used in the recipe that deliver that distinctive taste. These are perfect served alongside your morning coffee, or eaten as an after-dinner sweet treat.

Biscotti

These Italian biscuits are twice baked, to create that delicious crunchy outside and sumptuous soft inside. These are great served alongside a sweet sherry or port, as an evening snack before or after dinner.

Panettone

This traditional Italian cake has a bread-like texture and is often served buttered alongside a glass of sweet wine. You can buy it flavored with chocolate, or go for a traditional version which is lightly spiced and dusted with icing sugar.

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]]> Cuccidati Cookies are the Sweet Treat Your Dinner Party Needs https://foodisinthehouse.com/cuccidati-cookies-are-the-sweet-treat-your-dinner-party-needs/ Wed, 20 Dec 2023 14:33:00 +0000 https://foodisinthehouse.com/?p=27513 If you have a dinner party coming up and looking for new, innovative ways to delight your friends, then what better way to do so than serving up a new, sweet, and unique dessert? Here’s how you can whip up a batch of delectable Italian Cuccidati cookies. Ingredients: Instructions:

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]]> If you have a dinner party coming up and looking for new, innovative ways to delight your friends, then what better way to do so than serving up a new, sweet, and unique dessert? Here’s how you can whip up a batch of delectable Italian Cuccidati cookies.

Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon lemon zest
  • 1 egg
  • Whole milk
  • Unsalted butter
  • 1 cup walnuts
  • Honey
  • 2 tablespoons brandy
  • 1/2 teaspoon cinnamon
  • Orange zest
  • 2 teaspoons orange juice
  • 7 oz dried figs
  • 6 dried dates
  • 1 cup powdered sugar
  • Fresh lemon juice
  • 1/4 teaspoon grounded nutmeg

Instructions:

  1. Start by making the dough. In a food processor, mix the salt, baking powder, granulated sugar, and lemon zest until blended. Add egg, butter, and milk to the mix until the entire mixture holds together when you squeeze it in your hands.
  2. Place the dough into a large sheet of plastic wrap. Continue to knead the dough until it is a flat disk. Wrap in the plastic and refrigerate for at least one hour.
  3. Now, place the dates, figs, brandy, orange zest, cinnamon, salt, and nutmeg into the food processor. Once a thick paste is formed, add the walnuts and process until there are just a few fine chunks of walnut remaining. Transfer this mixture to a bowl and refrigerate for at least 45 minutes.
  4. Preheat oven to 350°F. Place the dough on the baking tray and the filling on top of it. Fold the dough over the filling so that it completely circles it, thereby forming a log. Cut the log into 8 pieces.
  5. Bake until the dough is golden brown. This typically takes 13 to 17 minutes.
  6. In a small bowl, stir powdered sugar and lemon juice to create a glaze. Once the cookies are out of the oven. pour the glaze over them generously and add sprinkles.

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]]> Italian Cookbooks To Shake Up Your Recipe Collection https://foodisinthehouse.com/italian-cookbooks-to-shake-up-your-recipe-collection/ Wed, 11 Oct 2023 08:40:00 +0000 https://foodisinthehouse.com/?p=26646 Are you looking for some new recipes to shake up dinnertime? Perhaps you want to surprise your dinner party guests with some new tastes? Here are some Italian cookbooks that are sure to expand your recipe collection. Essentials of Classic Italian Cooking This cookbook by Marcella Hazan contains scrumptious dishes that aspiring cooks of all […]

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]]> Are you looking for some new recipes to shake up dinnertime? Perhaps you want to surprise your dinner party guests with some new tastes? Here are some Italian cookbooks that are sure to expand your recipe collection.

Essentials of Classic Italian Cooking

This cookbook by Marcella Hazan contains scrumptious dishes that aspiring cooks of all levels can create. In addition to clear instructions and suggestions, this book provides some super helpful illustrations so that everything becomes clear as day.

Rizzoli La Cucina: The Regional Cooking of Italy

If you’re looking for authenticity, then this cookbook is sure to blow your mind. Published by a group of Italian scholars, this cookbook contains recipes from local cooks, farmers, and grandmothers from different regions of Italy.

Phaidon Press The Silver Spoon

Originally published in Italian in the 1950s, this cookbook is regarded by many as the bible of Italian cooking. With over 2,000 recipes, you’re bound to find a flavor that satisfies your innermost desires.

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]]> Authentic Fettuccine Alfredo is NOT What You Think https://foodisinthehouse.com/authentic-fettuccine-alfredo-is-not-what-you-think/ Thu, 09 Feb 2023 16:02:00 +0000 https://foodisinthehouse.com/?p=22870 When you think of fettuccine alfredo, your mind probably immediately goes to the Americanized version. That is, you probably think of thick and creamy alfredo sauce that sits heavy in the stomach. In the United States, you can get this sauce from a jar or at a restaurant, and they will all give you a […]

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]]> When you think of fettuccine alfredo, your mind probably immediately goes to the Americanized version. That is, you probably think of thick and creamy alfredo sauce that sits heavy in the stomach. In the United States, you can get this sauce from a jar or at a restaurant, and they will all give you a version of the same thing. It’s a thick white sauce, made of heavy cream, parmesan cheese, butter, garlic, and black pepper. It’s delicious, but it’s not what the Italians originally did when they created the dish!

Did you know that real authentic Italian fettuccine alfredo isn’t nearly as thick? That’s because it’s made with extremely simple ingredients–well, really only two! That’s right, it’s so easy to make the authentic version you don’t even need to think about getting it out of the far. Not to mention, it sits way less heavy in the stomach after eating a bowl of it. 

So what are these two simple ingredients? Butter and parmesan cheese! Yes, the meal that you might’ve eaten as a kid, or maybe you eat it now as a comfort dish. Pasta with melted butter and parmesan cheese is the original fettuccine alfredo. If this isn’t your sign to simply your home meals and call them, “authentic”, we don’t know what is! Sometimes simple, easy recipes are even more delicious!

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]]> ersion="1.0" encoding="UTF-8"?> Italian Archives - foodisinthehouse.com foodisinthehouse.com Thu, 21 Mar 2024 15:06:04 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://foodisinthehouse.com/wp-content/uploads/2021/07/cropped-favicon_wp-32x32.png Italian Archives - foodisinthehouse.com 32 32 A Delicious Way to Make Your Pesto More Interesting https://foodisinthehouse.com/a-delicious-way-to-make-your-pesto-more-interesting/ Sun, 24 Mar 2024 12:09:00 +0000 https://foodisinthehouse.com/?p=27201 Pesto is one of the most popular and simple sauces to have with pasta. Here is an exciting variation on a normal basil pesto. View this post on Instagram A post shared by Tina Prestia/Tina’s Table (@tinastableitaly) Ingredients: View this post on Instagram A post shared by Rachel Smith (@r.is4.rachel) Instructions: View this post on […]

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]]> Pesto is one of the most popular and simple sauces to have with pasta. Here is an exciting variation on a normal basil pesto.

Ingredients:

  • A large handful of carrot tops
  • 1 cup of walnuts
  • A handful of fresh baby spinach
  • A handful of basil leaves
  • 2 tablespoons of olive oil
  • ½ cup of cashews
  • ½ cup of milk
  • Juice of half a lemon
  • Salt to taste
  • 1 cup of parmesan

Instructions:

  1. Put the carrot tops, spinach, and basil leaves into a food processor. Add the milk and olive oil to the mixture, making sure there is enough liquid. Blend until smooth.
  2. Add the cashews and walnuts to the mixture and blend. If it helps, you can crush up the nuts by hand beforehand. The end result should be smooth and without any lumps of nuts.
  3. Add salt, lemon, and parmesan gradually as they will have a big impact on the flavor. A couple of garlic cloves can also be added at this stage but be careful not to add too much. Blend one last time, and voila!

The post A Delicious Way to Make Your Pesto More Interesting appeared first on foodisinthehouse.com.

]]> Have You Ever Heard of Pastina? https://foodisinthehouse.com/have-you-ever-heard-of-pastina/ Sat, 23 Mar 2024 12:17:14 +0000 https://foodisinthehouse.com/?p=28565 In the realm of pasta, there’s a hidden gem that often flies under the radar—pastina (literally meaning “little pasta” in ‘Italien). It’s tiny, but extremely promising. So, what exactly is pastina? Tiny, bead-like pasta shapes that are perfect for soups, broths, and even creamy risottos. From tiny stars to small round balls, pastina comes in […]

The post Have You Ever Heard of Pastina? appeared first on foodisinthehouse.com.

]]> In the realm of pasta, there’s a hidden gem that often flies under the radar—pastina (literally meaning “little pasta” in ‘Italien). It’s tiny, but extremely promising.

So, what exactly is pastina? Tiny, bead-like pasta shapes that are perfect for soups, broths, and even creamy risottos. From tiny stars to small round balls, pastina comes in various shapes and sizes, each offering its own unique texture and flavor.

Go Small or Go Home

One of the best things about pastina is its quick cooking time, making it ideal for busy weeknight dinners or comforting bowls of soup on cold evenings. Whether you’re craving a classic chicken noodle soup or a rich minestrone, pastina is the perfect addition to your recipe.

Pasta for Dessert

One of the cool things about pastina is, it isn’t just limited to savory dishes. Pastina also shines in sweet treats, and one of the popular ways of making it is by cooking it with milk and sugar. With its ability to absorb flavors and add a satisfying texture, it’s somewhat of a culinary chameleon.

On your next visit to the supermarket, look for pastina when you reach the pasta aisle! Give it a try and prepare to be pleasantly surprised by its deliciously versatile nature.

The post Have You Ever Heard of Pastina? appeared first on foodisinthehouse.com.

]]> Follow This Recipe to Get Perfect Pizza Dough Every Time! https://foodisinthehouse.com/follow-this-recipe-to-get-perfect-pizza-dough-every-time/ Thu, 21 Mar 2024 08:47:00 +0000 https://foodisinthehouse.com/?p=28520 Unlock the secret to pizza perfection with our foolproof Pizza Dough recipe. Say goodbye to store-bought dough and hello to homemade deliciousness every time! With simple ingredients and easy-to-follow steps, you’ll be on your way to crafting the perfect pizza crust in no time. Whether you prefer thin and crispy or thick and chewy, this […]

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]]> Unlock the secret to pizza perfection with our foolproof Pizza Dough recipe. Say goodbye to store-bought dough and hello to homemade deliciousness every time! With simple ingredients and easy-to-follow steps, you’ll be on your way to crafting the perfect pizza crust in no time. Whether you prefer thin and crispy or thick and chewy, this recipe has you covered. Let’s get into how to make homemade pizza dough.

Ingredients:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 1/2 cups of warm water (about 110°F/45°C)
  • 1 tablespoon granulated sugar
  • 3 1/2 cups of all-purpose flour, plus extra for dusting
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt

Instructions:

  1. In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently to dissolve the sugar and yeast. Let the mixture sit for about 5-10 minutes, or until it becomes frothy and bubbly. This indicates that the yeast is active.
  2. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt. Make a well in the center of the flour mixture.
  3. Pour the activated yeast mixture and olive oil into the well of the flour mixture. Stir with a wooden spoon or mix on low speed if using a stand mixer, until a shaggy dough forms.
  4. Once the dough comes together, knead it on a lightly floured surface for about 5-7 minutes, or until it is smooth, elastic, and slightly tacky to the touch. Alternatively, knead the dough in the stand mixer on medium-low speed for the same amount of time. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
  5. Once the dough has risen, punch it down to release any air bubbles. Divide the dough into desired portions for your pizzas. This recipe typically makes enough dough for two 12-inch pizzas. Preheat your oven to the highest temperature setting (usually around 500°F/260°C) and place a pizza stone or baking sheet in the oven to preheat as well.
  6. On a lightly floured surface, roll out each portion of dough into a circle, about 1/4 inch thick. Transfer the rolled-out dough onto a piece of parchment paper. Add your favorite pizza toppings to the rolled-out dough, leaving a border around the edges for the crust.
  7. Carefully slide the parchment paper with the topped pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 10-12 minutes, or until the crust is golden brown and the toppings are bubbly and cooked to your liking. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
  8. Repeat the process with any remaining portions of dough, or wrap the extra dough tightly in plastic wrap and store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Enjoy your homemade pizza with a perfect crust every time! Serve it hot and fresh out of the oven, and savor the deliciousness of your homemade creation.

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]]> Have You Ever Made a Vegetarian Zucchini Carbonara? https://foodisinthehouse.com/have-you-ever-made-a-vegetarian-zucchini-carbonara/ Wed, 20 Mar 2024 08:05:00 +0000 https://foodisinthehouse.com/?p=28518 Explore a new culinary adventure with our tantalizing recipe for vegetarian zucchini carbonara—a delightful twist on the classic Italian favorite. Bursting with flavor and freshness, this vegetarian version substitutes traditional pancetta with tender zucchini ribbons, creating a lighter yet equally satisfying dish. Perfect for vegetarians and pasta lovers alike, this recipe is sure to become […]

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]]> Explore a new culinary adventure with our tantalizing recipe for vegetarian zucchini carbonara—a delightful twist on the classic Italian favorite. Bursting with flavor and freshness, this vegetarian version substitutes traditional pancetta with tender zucchini ribbons, creating a lighter yet equally satisfying dish. Perfect for vegetarians and pasta lovers alike, this recipe is sure to become a staple in your repertoire. Let’s dive into the delicious world of vegetarian zucchini carbonara.

Ingredients:

  • 12 ounces of spaghetti or fettuccine pasta
  • 2 medium zucchinis, spiralized or thinly sliced into ribbons
  • 4 large eggs
  • 1 cup of grated Parmesan cheese, plus extra for serving
  • 4 cloves of garlic, minced
  • 1/4 cup of fresh parsley, chopped
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Red pepper flakes (optional, for added heat)
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
  2. In a large mixing bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and pepper until well combined. Set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the zucchini ribbons and sauté for 3-4 minutes, or until they are just tender but still retain a slight crunch. Remove from the skillet and set aside.
  4. In the same skillet, add the cooked pasta and sauté for 1-2 minutes to heat through. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the hot pasta, stirring quickly and continuously to coat the pasta evenly. The residual heat from the pasta will cook the eggs, creating a creamy sauce.
  5. If the sauce seems too thick, gradually add some of the reserved pasta water, a little at a time, until you reach your desired consistency. Once the pasta is well coated with the creamy sauce, gently fold in the sautéed zucchini ribbons until they are evenly distributed throughout the dish.
  6. Taste and adjust the seasoning, adding more salt, pepper, or red pepper flakes if desired. Serve your food hot, garnished with extra-grated Parmesan cheese and chopped fresh basil leaves for a burst of flavor and color.
  7. Enjoy this fresh and flavorful twist on the classic Carbonara with your loved ones, savoring each delicious bite and reveling in the satisfying combination of creamy pasta and tender zucchini ribbons.

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]]> How to Make Toasted Ravioli https://foodisinthehouse.com/how-to-make-toasted-ravioli/ Mon, 22 Jan 2024 16:52:00 +0000 https://foodisinthehouse.com/?p=27953 While ravioli is a scrumptious and filling Italian classic, you can put a spin on it by toasting the ravioli to make for a scrumptious appetizer. Now, you too can enjoy this scrumptious treat, whether as a starter or main course. Here’s your guide to making toasted ravioli. Ingredients: View this post on Instagram A […]

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]]> While ravioli is a scrumptious and filling Italian classic, you can put a spin on it by toasting the ravioli to make for a scrumptious appetizer. Now, you too can enjoy this scrumptious treat, whether as a starter or main course. Here’s your guide to making toasted ravioli.

Ingredients:

  • 1/3 cup shredded parmesan
  • 10-ounce packet frozen ravioli
  • Ground black pepper
  • 1 large egg
  • 2 tablespoons whole milk
  • 2/3 cup bread crumbs
  • Peanut or vegetable oil
  • 1 cup heated marinara sauce

Instructions:

  1. Place the egg and milk in a bowl and whisk until combined. In a separate bowl, place the bread crumbs with a few pinches of salt and pepper.
  2. Take out the ravioli and place each one on a pan. Coat each piece of ravioli in the egg mixture and then coat in bread crumbs, pressing hard to ensure that the mixture sticks.
  3. Warm up your Dutch oven, air fryer, or a large heavy pot to 350° F. Fry the ravioli until golden brown. In the air fryer, this process may take 5 to 7 minutes. If deep frying, this could take 3 minutes, so long as you remember to toast each side.
  4. Place the ravioli on a platter and sprinkle parmesan. Serve with the marinara.

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]]> The Best New Restaurants to Try in New York City https://foodisinthehouse.com/the-best-new-restaurants-to-try-in-new-york-city/ Tue, 09 Jan 2024 08:05:00 +0000 https://foodisinthehouse.com/?p=27791 If you’re looking for an excellent dining experience in New York City, there are many options to choose from. The Big Apple is home to many Michelin-star restaurants, steakhouses, and bars that are sure to delight your tastebuds and take you on a culinary adventure. Keep reading for a few of the hottest new restaurants […]

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]]> If you’re looking for an excellent dining experience in New York City, there are many options to choose from. The Big Apple is home to many Michelin-star restaurants, steakhouses, and bars that are sure to delight your tastebuds and take you on a culinary adventure. Keep reading for a few of the hottest new restaurants in New York City.

I Sodi

This spot is an authentic Italian dining experience located on Bleaker Street in the Village. The chef, Rita Sodi, sticks to her authentic Tuscan roots with many delicious and fresh Italian staples such as fried artichokes, and her famous pappardelle coated with butter and Meyer lemon zest.

Masalawala and Sons

This restaurant is perfect for diners looking for an authentic Indian cooking experience with a twist. The restaurant is famous for preparing traditional Bengali dishes, particularly those from the country region. We recommend trying their lamb stew.

Sailor

If you can get a reservation at this place, it is a must. The restaurant serves rustic, simple, and delicious dishes such as braised radishes, poached celery root, and other simple dishes that offer distinct and unique flavors that no other can seem to replicate.

Mischa

This spot gains its originality from twisting traditional, original dishes and sprucing them up with their own unique flair. This is definitely a unique culinary experience sure to delight any foodie looking to try something different. We recommend trying the deviled eggs for a fun twist, and the steamed halibut for a fun surprise.

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]]> 3 Italian Treats to Try This Christmas https://foodisinthehouse.com/3-italian-treats-to-try-this-christmas/ Sat, 23 Dec 2023 08:38:00 +0000 https://foodisinthehouse.com/?p=27596 Every European country has its Christmas treats and traditions, but Italy is arguably on top when it comes to sweet desserts and delicacies. Here are three Italian Christmas treats to seek out this festive season, so you can taste a little dolce vita for yourself. Amaretti These small, crunchy biscuits may taste like marzipan, but […]

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]]> Every European country has its Christmas treats and traditions, but Italy is arguably on top when it comes to sweet desserts and delicacies. Here are three Italian Christmas treats to seek out this festive season, so you can taste a little dolce vita for yourself.

Amaretti

These small, crunchy biscuits may taste like marzipan, but in fact it’s the apricot kernels used in the recipe that deliver that distinctive taste. These are perfect served alongside your morning coffee, or eaten as an after-dinner sweet treat.

Biscotti

These Italian biscuits are twice baked, to create that delicious crunchy outside and sumptuous soft inside. These are great served alongside a sweet sherry or port, as an evening snack before or after dinner.

Panettone

This traditional Italian cake has a bread-like texture and is often served buttered alongside a glass of sweet wine. You can buy it flavored with chocolate, or go for a traditional version which is lightly spiced and dusted with icing sugar.

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]]> Cuccidati Cookies are the Sweet Treat Your Dinner Party Needs https://foodisinthehouse.com/cuccidati-cookies-are-the-sweet-treat-your-dinner-party-needs/ Wed, 20 Dec 2023 14:33:00 +0000 https://foodisinthehouse.com/?p=27513 If you have a dinner party coming up and looking for new, innovative ways to delight your friends, then what better way to do so than serving up a new, sweet, and unique dessert? Here’s how you can whip up a batch of delectable Italian Cuccidati cookies. Ingredients: Instructions:

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]]> If you have a dinner party coming up and looking for new, innovative ways to delight your friends, then what better way to do so than serving up a new, sweet, and unique dessert? Here’s how you can whip up a batch of delectable Italian Cuccidati cookies.

Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon lemon zest
  • 1 egg
  • Whole milk
  • Unsalted butter
  • 1 cup walnuts
  • Honey
  • 2 tablespoons brandy
  • 1/2 teaspoon cinnamon
  • Orange zest
  • 2 teaspoons orange juice
  • 7 oz dried figs
  • 6 dried dates
  • 1 cup powdered sugar
  • Fresh lemon juice
  • 1/4 teaspoon grounded nutmeg

Instructions:

  1. Start by making the dough. In a food processor, mix the salt, baking powder, granulated sugar, and lemon zest until blended. Add egg, butter, and milk to the mix until the entire mixture holds together when you squeeze it in your hands.
  2. Place the dough into a large sheet of plastic wrap. Continue to knead the dough until it is a flat disk. Wrap in the plastic and refrigerate for at least one hour.
  3. Now, place the dates, figs, brandy, orange zest, cinnamon, salt, and nutmeg into the food processor. Once a thick paste is formed, add the walnuts and process until there are just a few fine chunks of walnut remaining. Transfer this mixture to a bowl and refrigerate for at least 45 minutes.
  4. Preheat oven to 350°F. Place the dough on the baking tray and the filling on top of it. Fold the dough over the filling so that it completely circles it, thereby forming a log. Cut the log into 8 pieces.
  5. Bake until the dough is golden brown. This typically takes 13 to 17 minutes.
  6. In a small bowl, stir powdered sugar and lemon juice to create a glaze. Once the cookies are out of the oven. pour the glaze over them generously and add sprinkles.

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]]> Italian Cookbooks To Shake Up Your Recipe Collection https://foodisinthehouse.com/italian-cookbooks-to-shake-up-your-recipe-collection/ Wed, 11 Oct 2023 08:40:00 +0000 https://foodisinthehouse.com/?p=26646 Are you looking for some new recipes to shake up dinnertime? Perhaps you want to surprise your dinner party guests with some new tastes? Here are some Italian cookbooks that are sure to expand your recipe collection. Essentials of Classic Italian Cooking This cookbook by Marcella Hazan contains scrumptious dishes that aspiring cooks of all […]

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]]> Are you looking for some new recipes to shake up dinnertime? Perhaps you want to surprise your dinner party guests with some new tastes? Here are some Italian cookbooks that are sure to expand your recipe collection.

Essentials of Classic Italian Cooking

This cookbook by Marcella Hazan contains scrumptious dishes that aspiring cooks of all levels can create. In addition to clear instructions and suggestions, this book provides some super helpful illustrations so that everything becomes clear as day.

Rizzoli La Cucina: The Regional Cooking of Italy

If you’re looking for authenticity, then this cookbook is sure to blow your mind. Published by a group of Italian scholars, this cookbook contains recipes from local cooks, farmers, and grandmothers from different regions of Italy.

Phaidon Press The Silver Spoon

Originally published in Italian in the 1950s, this cookbook is regarded by many as the bible of Italian cooking. With over 2,000 recipes, you’re bound to find a flavor that satisfies your innermost desires.

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]]> Authentic Fettuccine Alfredo is NOT What You Think https://foodisinthehouse.com/authentic-fettuccine-alfredo-is-not-what-you-think/ Thu, 09 Feb 2023 16:02:00 +0000 https://foodisinthehouse.com/?p=22870 When you think of fettuccine alfredo, your mind probably immediately goes to the Americanized version. That is, you probably think of thick and creamy alfredo sauce that sits heavy in the stomach. In the United States, you can get this sauce from a jar or at a restaurant, and they will all give you a […]

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]]> When you think of fettuccine alfredo, your mind probably immediately goes to the Americanized version. That is, you probably think of thick and creamy alfredo sauce that sits heavy in the stomach. In the United States, you can get this sauce from a jar or at a restaurant, and they will all give you a version of the same thing. It’s a thick white sauce, made of heavy cream, parmesan cheese, butter, garlic, and black pepper. It’s delicious, but it’s not what the Italians originally did when they created the dish!

Did you know that real authentic Italian fettuccine alfredo isn’t nearly as thick? That’s because it’s made with extremely simple ingredients–well, really only two! That’s right, it’s so easy to make the authentic version you don’t even need to think about getting it out of the far. Not to mention, it sits way less heavy in the stomach after eating a bowl of it. 

So what are these two simple ingredients? Butter and parmesan cheese! Yes, the meal that you might’ve eaten as a kid, or maybe you eat it now as a comfort dish. Pasta with melted butter and parmesan cheese is the original fettuccine alfredo. If this isn’t your sign to simply your home meals and call them, “authentic”, we don’t know what is! Sometimes simple, easy recipes are even more delicious!

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