Plump, pillowy gnocchi shines in this velvety Toma cheese-based sauce, while funghi trifolati - a simple, delicious way of preparing mushrooms in olive oil, garlic, and parsley – cuts through the richness. Try substituting wild mushrooms for the cremini or adding a few soaked porcini for a...
Crispy, melted cheese, with bursts of pepper here and there. Yes, please! Carnaroli has the perfect texture and chew to give structure to this addictive dish, living up to the title: "king of Italian rice”. Rolando raves: “The right pecorino has to be ‘nasty’, with a...
Arborio rice cooks to pillowy perfection for this delicate salad. Rolando raves: “The earlier you make it the more flavor you’ll get; make it ahead. It’s really delicious the next day too, just garnish with fresh basil.”
The short, pebbly, grains of Vialone Nano are perfectly paired with flavors from the sea. It is no wonder its a favorite of coastal Veneto, usually served with squid ink. Rolando raves: “Try this as if making a fast brodetto di pesce, or a new twist to any seafood stew.”
Cooking with IASA anchovy products
Did you Know? Everybody loves anchovies—some people just don't know it yet. Chances are you have enjoyed these delicious little fish in more dishes than you imagine—anchovies are a chef's secret ingredient, adding umami to everything from salads, appetizers, soups, stews and pasta...
In NYC recently, we headed over to Porsena, the East Village restaurant of our good friend, Chef Sara Jenkins (author, with her mother Nancy Jenkins, of the recent cookbook The Four Seasons of Pasta), with a classic Italian recipe in hand (plus, of course, a few bags of 90″ Rapida...