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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secret ingredient in a restaurant bolognese

I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian alps. Including: Pepper Sugar Salt Tomatos and tomato puree, tinned and chopped…
Nick Sorbie
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What is the name of this Venetian pastry?

I was recently in Venice and relaxed my vegan lifestyle to enjoy a local pastry. It was green, pistachio flavored and filled with almonds. It looked something like this (mine did not have chocolate): Does anybody know what this pastry is called so…
lemontwist
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Is "swimming in broth" a common cooking technique for pasta and broccoli rabe?

In two "old school" Italian restaurants in New York, USA, I've ordered penne with sausage and broccoli rabe. Both times the pasta was served with a good 1/4 to 1/2 cup of liquid in the bottom of the dish. I'm trying to figure out whether this liquid…
Jeremy
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What kind of herbs are common in Italian dishes?

Yesterday I tried to follow a pasta recipe that called for tarragon. Since I didn't have this herb, I sustituted basil. For convenience, I may try to plant those commonly needed herbs myself so I can pick them fresh, when I need them. What are the…
lamwaiman1988
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Is there a difference between coca, focaccia and pizza?

I've made a number of pizza's and coca's lately and I thought about making a focaccia... When reading about coca, focaccia was mentioned, and when reading about focaccia, pizza was mentioned. I have an excellent book on Italian cooking, it explains…
BaffledCook
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Why do stuffed shells recipes include eggs?

I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?
johndbritton
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How long will Tiramisú made with raw egg keep?

Tiramisú tastes better the longer is kept. But it is made with raw eggs, so there must be a limit to how long you can keep it for without risking making people ill. What would you say is the min/max time on this? Thanks!
Eric Brotto
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how to get a ciabatta with a more uniform shape

My ciabattas tend to have be domed along both axis. So towards the ends they are too thin, and near the middle I end up making them are thicker than I want. I think this is because the dough has so much water in it. When I am resting it on the tray…
flamingpenguin
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How to layer a Lasagne

I have a made a number of meat lasagne's that taste great (IMHO) but I have always had a problem getting them to preserve that "layered" effect. When it is cooked and even partially cooled the first slice out of the pan and it practically turns to…
Cos Callis
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Counter to bitterness in soup

My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper. Sugar seems to be a general solution, but I figured there could be…
user4697
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2 answers

Browning non-meat protein sources as the basis for pasta alla genovese

I am making a vegetarian pasta alla genovese. The sauce is made by first browning sofrito and tough meats, then braising for several hours with an abundance of onions until those onions carmelize. The flavor of the sauce comes from both the…
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What's the French equivalent of Italian "panna da cucina"?

I've been living in France for a while yet have been unable to find something similar to Italian panna for pasta use. Does anyone know if such thing exists in here?
X HOxha
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Doubling ingredients on panettone cake

The recipe below makes a small panettone cake. I would like to make a cake twice the size, is it ok to just double all the ingredients? Yeast 1⁄2 tsp Strong White Flour 300 g (11 oz) Sugar 2 tbsp Butter …
Ηλίας
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Cooking chicken in a risotto without it drying out

I was following a recipe for a chicken risotto, which said to brown the chicken (breast meat, cut into small pieces, maybe 3/4 of an inch or so) in the pan after browning the onions, and then add the rice and stock to the same pan afterwards (so the…
Daniel Vandersluis
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What variety of tomato is typically used in Italian, canned, peeled tomatoes?

I'm experimenting with different brands of canned tomatoes and I just bought some Italian peeled tomatoes, the brand it Petti. Here is a image of the can. I was looking into what variety of tomato was used in it, but I couldn't find this info…
RTbecard
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