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Questions tagged [italian-cuisine]

Questions with this tag should be about traditional ingredients, preparations or dishes from Italy - such as focaccia, risotto or tiramisu. Questions about ingredients common to Italian style cooking, but which aren't about a specific Italian dish, should not use this tag.

Questions with this tag should be about traditional ingredients, preparations or dishes from Italy - such as pasta, focaccia, risotto or tiramisu. Questions about ingredients common to Italian style cooking, but which aren't about a specific Italian dish, should not use this tag.

197 questions
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Can I replace pine nuts with other nuts in a pesto sauce recipe?

Possible Duplicate: What is a good pine nut substitute for pesto? Pine nuts are very expensive here. I'm wondering if I can substitute any of the following: Walnuts Sunflower seeds Almonds Would any of these be appropriate in a pesto sauce?
lamwaiman1988
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6 answers

What ingredients can be added to pasta to give a different color?

I've experimented with fresh pasta, using the following ingredients to color it: Beetroot puree Carrot puree Cocoa powder The first two were successful, the cocoa poweder resulted in a very visually appealing but rather disgusting pasta. Any other…
Electric Monk
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7
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2 answers

How can I get Italian meringue to thicken?

I tried to make italian meringue and it was all going well until the meringue, (with the sugar syrup added), just didn't thicken and turned into 'royal icing'. Next time, how do I make it and what can I do to rectify now?
Amateur Baker
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2 answers

How to get uniform sized biscotti?

I follow this recipe to make biscotti and replace 1 egg with 50 gms of butter. So I end up adding 2 eggs and 50 gms of butter.It is always incredibly yummy but I have 2 issues and would be great if I could get some tips or help: I never get…
Divi
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6
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3 answers

Why are Italian sausages so different from those in the UK?

I've just returned to London from a holiday in Puglia, Italy. The sausages (not salami) are so completely different to the sausages here. Their colours are pink/white or red/white and much more bright/bold, whereas here the colours are pretty drab.…
404
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I lose the flavor of basil when I make pesto sauce

Okay, I am writing this question as a result of a long experience in trying to make pesto at home :p I like pesto sauce alot and that is why I have decided that I should make this at home. But for some reason when I make the pesto sauce I almost…
Sina
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6
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1 answer

How did Cardinal Mazarin give name to a Swedish cake?

Mazarin is a classic Swedish pastry, well known in neighbouring countries as well in lots of variations. It seems that - as one with a bit of historic background may guess - it is of French origin. Mazarin tarts, cakes or pastries are said to have…
Péter Török
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1 answer

Can polenta be baked?

I've heard that good polenta can be made in the oven, without the stirring. Has anyone else heard of this? Does anyone know how to?
Claudia McN
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2 answers

Mascarpone and Almond pasta Sauce?

While in Italy I had a pasta sauce that was made with mascarpone and almonds (the almonds were ground fine) it had the look of Alfredo sauce. I cannot recall the name of the sauce. I have searched far and wide for such a recipe. Is anyone familiar…
Tamara
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1 answer

What are techniques to make homemade pasta without a pasta machine?

I would like to try making homemade pasta, but my significant other won't let me buy a pasta machine. It's understandable, they are expensive. What are good techniques to make homemade pasta without a rolling machine?
Jason
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6
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6 answers

Spaghetti sauce consistency / coating noodles

I made my home made spaghetti sauce this weekend, which I've been making for several years. As always, the flavor turned out great, so I don't want to change my recipe too much. However, I do have one concern. Whenever I use store bought sauce,…
cadrell0
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4 answers

How should I incorporate oil into focaccia?

Last weekend, I tried making focaccia for the first time. I tried two recipes at once, the one from The Bread Baker's Apprentice and a traditional Genovese focaccia recipe modified for quick-rise (I got this one from a FOAF). For both, I tried to…
rumtscho
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6
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2 answers

Couldn't make pesto in a blender

I was making pesto one day and couldn't find the lid to my food processor. So first I tried mixing it all in a blender. Didn't work, the leaves wouldn't go down to meet the blade. I had this pastey pesto at the bottom and full leaves on top.…
Rhea
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6
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3 answers

What would be the difference between frying vs baking meatballs?

I'm sure the two techniques impart slightly different flavor profiles, but what are they? What are the circumstances where you would choose one method over the other? Would the recipe need to be altered at all between methods?
Ryan Elkins
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What should I do with a just-baked lasanga?

I'm a complete cooking newbie. I just made a lasanga from a recipe - or something that looks like a lasanga. However, it will probably only be eaten 3-4 hours from now. What should I do with it in the mean while? Leave it in the oven (after turning…
Oak
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