Category Archives: Italian cuisine

Prosciutto & Melon Salad with Tamarind, Hazelnuts & Feta

by cookingwithauntjuju.com

This recipe is an extension of a salad I’ve made for a very long time; cantaloupe slices wrapped in prosciutto and sometimes in a salad. For more recipes see https://cookingwithauntjuju.com/2012/02/18/melon-with-prosciutto/ and https://cookingwithauntjuju.com/2012/08/03/melon-prosciutto-and-provolone-salad-with-a-poppy-seed-dressing-two-ways/ It’s a summer ritual which appears when the melons are sweet, juicy and full of summer flavor – like now! Impress your guests … Continue reading →

Calabrian Chili Pasta

by cookingwithauntjuju.com

I first saw this recipe using calabrian chilies on whatsgabbycooking. I was curious as to the word “calabrian” and come to find out Calabria is a region in Southern Italy, located at the toe of the foot where calabrian chilies are grown.These chilies are small, red in color and have a smoky and fruit flavor … Continue reading →

Italian Ricotta Cookies

by cookingwithauntjuju.com

HAPPY HOLIDAYS! This is my last post before the Christmas holiday and I decided to make a new cookie. I miss the cookie swaps and baking with a sister who lived close by. This year another sister gave me a subscription to NYT Cooking and I am finding all kinds of great recipes from this … Continue reading →

Spicy Arrabiata Sauce

by cookingwithauntjuju.com

This is called the “angry sauce” because of the chile pepper flakes added to the sauce. Very similar to a marinara sauce but with some heat. Not a pasta dish I would serve just anyone as you need to love a “kick”. Nice change from a traditional red sauce.

Rao’s Fusilli with Cabbage and Sausage

by cookingwithauntjuju.com

Rao’s Restaurant was founded in 1896 in East Harlem, New York when the restaurant first offered Southern Italian cuisine. Some of you may have heard of Rao’s where all the seats are reserved far in advance by its regulars in weekly, monthly or annual increments. For more information on this historical and authentic Italian restaurant … Continue reading →

Pasta all’Amatriciana

by cookingwithauntjuju.com

This is a classic Roman pasta dish of very ancient origins which grew out of cacio e pepe. Cacio e pepe = cheese and pepper Gricia = cacio e pepe + guanciale or pancetta Amatriciana = Gricia + tomatoes Carbonara = Amatriciana + eggs I chose not to make the Carbonara version because the eggs … Continue reading →

Pasta alla Gricia

by cookingwithauntjuju.com

A number of classic Roman pasta dishes rely on the essential method of emulsifying the starch in the pasta water to create a creamy, cohesive sauce, including Pasta alla gricia, Pasta all’amatriciana(I will be posting that next) and Cacio e pepe (already posted). Spaghetti carbonnara could be considered a fourth choice but I chose not … Continue reading →

Fennel Risotto with Parmesan and Beef Stock

by cookingwithauntjuju.com

Yes, this risotto has beef stock instead of white wine/chicken stock giving it an unexpected flavor. The wine may be missing but there is lots of butter, Parmesan cheese (I doubled the cheese and it was thicker but cheesy) and  beef stock. The beef stock (versus broth) gives the risotto a darker color and makes … Continue reading →

Parmigiano Reggiano Cooking Class

by cookingwithauntjuju.com

Yes, a cooking class where the “star” ingredient was Parmigiano Reggiano.  When I received an email from Zingerman’s Bakehouse about this upcoming class I signed up right away. There are only 12 students per class so you have to respond quickly to get a spot. Parmigiano Reggiano is my favorite cheese above all others and … Continue reading →