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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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How large is "1 large beef bouillon cube" for risotto?

I am am making a bell pepper risotto. The recipe calls for 1 large beef bullion cube. I have packets that are roughly .15oz (4g) per packet. Is a normal beef bullion cube considered large? What size is the large?
Jamis Charles
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Should good prosciutto be refrigerated?

I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it in the fridge until that time. In my experience, when I put deli meats or cheese in the…
Archagon
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How to thicken marinara sauce?

Here's what I'm using: 16oz crushed tomatoes 1 head of garlic 1/2 cup red wine Parmesan cheese Basil Oregano Salt 1/4 cup olive oil I start by lightly cooking the garlic cloves in olive oil until they brown. Then I add the tomatoes, followed by…
codeninja
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Does tiramisu firm up in the fridge?

I am making my first tiramisu, using this recipe from Gourmet (with high ratings on Epicurious). My mascarpone mixture looks terribly soft to me. As per recipe, I foamed 4 yolks with 80 ml sherry (I had no Marsala) and 95 g sugar at 55°C. The yolks…
rumtscho
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Are 'sweet' and 'mild' - Italian Sausage - the same thing?

Do they refer to the same kind? Or is there a subtle difference? And what essentially encapsulates the concept of a sausage being sweet? Is it typical sucrose driven sweetness inherent to the product...or the resultant chemical aftertaste on…
Xencor
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Which pasta should be used for what sauce?

As I understand it, the philosophy of what pasta to choose depends a lot on the sauce. With bolognese, you have a heavy sauce, with fairly large meat particles and tomato parts. This means, that you need to serve pasta, which is going to be able to…
user1721135
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Why should you serve risotto on a hot plate?

In many places it is said to "Serve risotto on a hot plate - or else" or "you better serve it on a hot plate". Why is that so?
Bar Akiva
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Can I use Portobello Mushrooms in Lasagna?

I'd like to make a lasagna with mushrooms finely chopped and cooked with some Italian sausage to make the base for the meat sauce. However, all I have are Portobello Mushrooms. Will they work for this?
Phillip Brantley
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Differences between types of Italian coffee

What is the difference between the following types of Italian coffee? Caffè lungo (long coffee) Caffè corto (short coffee) Caffè macchiato (coffee with milk) Espresso Cappuccino
Jack Maddington
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What can I substitute for ragu in kosher lasgne?

Most lasagne recpies ask for ragu and bechamel. Since I am cooking kosher, what can I substitute for ragu?
Bar Akiva
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What is a good mortar and pestle crushing technique?

You'd think using mortar and pestle would be pretty straightforward, yet when I try to make pesto half of time is spent spooning the stuff that sticks to the pestle and shuffling around the contents inside the mortar so they don't spill over. This…
Bar Akiva
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When cooking tomato sauce for a long time, should you add water?

I know tomato sauce should be cooked for a long time to develop flavor. To prevent it burning you have to stir constantly, though I find it burns on the stove (and the oven) too much without adding water. I wonder however if adding water can stop…
Bar Akiva
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What is the most common mozzarella used in Italian pizza

That's a curiosity I have after visiting Italy. I ate pizza all the time but I couldn't differentiate the variety of mozzarella on them. What is the most common mozzarella used on their pizza? Mozzarella di bufala Common Mozzarella Fresh…
vianna77
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What is the spicy kick in "Kraft Tangy Spaghetti" box meal?

So, since I've lived at home, there has been a boxed spaghetti mix that has always been especially good to me. The thing I like about it is a subtle heat of some kind of pepper or spice. I've tried recreating it but have never even came close. I…
Earlz
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What can I substitute for Guanciale?

Guanciale is something I've never seen in the UK. What can I use as a substitute? Or, alternatively, is there somewhere I can source this in the UK? Note: I'm thinking of experimenting with an Amatriciana.
Dog Ears
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