Now That's Italian

Osso Buco With Saffron Risotto Recipe

Add extra flavor to a classic Italian veal feast

Apr 2, 2013 4:02 pm

Photo: Jenny Zarins

Russell Norman's recent cookbook release, Polpo, may be named for his London restaurant (which is named after Italian octopus), but there are many more recipes to be had. We were compelled to try out a recipe which combines creamy, earthy saffron risotto with the classic slow-braised veal shanks known as osso buco.

Now That's Italian

Pasta Cacio E Pepe Recipe

Classic Italian pasta with black pepper and cheese

Apr 2, 2013 1:02 pm

Photo: kurmanstaff on Flickr

On our recent trip to Chef Fest, a chef-studded food and cooking event in Hawaii, we learned to make pasta cacio e pepe, a classic Italian comfort food mastered by Osteria Mozza Executive Chef (and 2012 James Beard Award Best New Chef) Matt Molina. Here's the recipe, and more importantly, the technique.

Now That's Italian

Burrata With Crispy Eggplant Recipe

Until the tomatoes come out, burrata with eggplant

Mar 21, 2013 3:01 pm

There's always room at the table for burrata, that wonderful creamy-stretchy mozzarella that pairs so perfectly with ripe tomatoes. Sadly we're still a few months away from those, but we'll eat crunchy, tender fried eggplant in just about any application, especially when its residual heat melts the burrata slightly, which all goes together so well with the persimmon mostarda...well, you'll see.

Now That's Italian

You've Had Enough Pizza Napoletana. Time To Check Out Pizza Romana

The thick, doughy Roman answer to thin-crust pizza

Mar 6, 2013 11:31 am

Pizza Romana is made using a completely different technique, resulting in a very different-looking and tasting pie. For one, it's typically rectangular instead of round and is moister, thicker and heartier — all the better to support the myriad toppings Roman pizzaioli like to work with. But the differences start with the dough preparation.

Now That's Italian

Italian Meat Pie Recipe

A recipe for pizzagaina, or pizza rustica. Gustoso!

Feb 25, 2013 4:31 pm

Photo: Devon Knight

In an Italian-American kitchen, spring comes not with a whimper, but with approximately five pounds of cured meat. Italian meat pie is an Easter tradition, and like all good holiday institutions, this one is studded with salumi and cheeses. The manliest quiche in the world, the pie is called pizzagaina by some, pizza rustica by others and delicioso by all.

Now That's Italian

Cannelloni With Swiss Chard And Fresh Goat Cheese Recipe

Swap ricotta for goat cheese in this cannelloni

Feb 21, 2013 3:02 pm

Photo: Francesco Tonelli

Sometimes we get a cookbook that changes the game. We like cooking our way through as many of the season's great books as we can, but now that the chefs at the Culinary Institute of America have provided us with the ultimate guide to simple yet innovative pasta recipes, game on! Next up, goat cheese cannelloni. Bet you've never had that before.

Now That's Italian

Ravioli With Beets, Butter And Poppy Seeds Recipe

A recipe for ravioli from the Culinary Institute

Feb 19, 2013 4:01 pm

Photo: Francesco Tonelli

We like cooking our way through as many of the season's great books as we can, but now that the chefs at the Culinary Institute of America have provided us with the ultimate guide to simple yet innovative pasta recipes, game on! First up, ravioli filled with buttery beets and fresh sage. Bet you've never had that before.

Now That's Italian

Farfalle Pasta With Cauliflower, Anchovy And Hard-Cooked Egg Recipe

An umami-spiked recipe for pasta with cauliflower

Feb 11, 2013 4:03 pm

Photo: Francesco Tonelli

Now that the chefs at the Culinary Institute of America have provided us with the ultimate guide to simple yet innovative pasta recipes (plus everything you needed to know about polenta and crespelle), game on! First up, an anchovy-spiked farfalle with roasted cauliflower, garnished with chopped hard-boiled eggs. Bet you've never had that before.

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