Articles by: Eataly Magazine

  • Dining in & out: From Eataly Magazine

    Pasta all’Arrabbiata - Pasta with Spicy Tomato Sauce

    COURSE: Primo piatto
    DIFFICULTY: Easy
    PREPARATION TIME: 30 minutes

    Yield: 4 servings

    1 pound pasta (we chose penne!)
    1-pound can Italian tomatoes with juices
    ½ cup tomato paste
    2 cloves garlic, minced
    4 tablespoons extra virgin olive oil
    5-6 basil leaves, shredded
    ½ teaspoon crushed red peppers, or more to taste
    1¼ cups Pecorino Romano, freshly grated
    Sea salt, to taste

    Heat 4 tablespoons of the extra virgin olive oil in a saucepan, and sauté the garlic over medium-high heat. When the garlic is aromatic, remove from the pan and discard. Add the tomato paste and the crushed red peppers, and reduce the heat to low. Stir until fragrant, about 4 minutes, and stir in the tomatoes.  Simmer the sauce over moderate heat, stirring occasionally, until it is slightly reduced, about 8 minutes. Taste and adjust the seasoning of the sauce with salt.

    In the meantime, bring a large pot of water to a boil, and season until it tastes as salty as the sea. Add the pasta, and cook two minutes less than the package instructions or just before al dente. Drain the pasta, reserving the cooking water. Drop the pasta in the sauce, tossing coat the pasta evenly with the sauce. Allow the pasta to cook in the sauce for 1 to 2 minutes. If needed, add a small amount of the cooking water to the pan to loosen up the pasta.

    When al dente, plate the pasta, and top with the freshly-grated cheese and shredded basil. Serve immediately.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.
  • Suppli al Telefono
    Dining in & out: From Eataly Magazine

    Pasta alla Carbonara - Pasta with Egg, Guanciale, and Cheese

    COURSE: Primo Piatto

    DIFFICULTY: Easy

    PREPARATION TIME: 30 minutes

    Yield: 6 servings

    1 pound pasta, such as rigatoni
    2 tablespoons extra virgin olive oil
    ½ pound diced guanciale
    4 large eggs, at room temperature
    1 cup freshly-grated Parmigiano Reggiano
    Kosher salt & freshly-ground black pepper

    In a large sauté pan, heat the olive oil over medium heat and add in the diced guanciale. Let the guanciale render its fat until it becomes golden brown and crispy, and then remove from the pan and set aside.

    In a mixing bowl, whisk together the eggs, cheese, and 1 teaspoon of freshly-ground black pepper. Set aside.

    Bring a large pot of water to a boil and season with salt until as salty as the sea. Add the pasta to the pot, cook until al dente, then transfer the pasta to the large sauté pan set over medium heat. Add in the guanciale, and toss for a minute so that it is evenly incorporated and warmed through.

    Remove the pan from the heat and add the egg and cheese mixture, tossing gently and thoroughly so that the pasta becomes evenly coated with the sauce. Divide among warmed serving bowls, and serve immediately.

     

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.
  • Suppli al Telefono
    Dining in & out: From Eataly Magazine

    Supplì al Telefono - Roman Rice Croquettes

    COURSE: Antipasto

    DIFFICULTY: Medium

    PREPARATION TIME: 1 hour

    These tasty bites were created originally as a simple snack made with leftover risotto; today, they're often served as appetizers before dinner. And yes, we admit it: Roman supplì are quite similar to Sicilian arancinci — but you won't hear us telling either our Roman or Sicilian colleagues that!

    Yield: 20 croquettes

    2 cups Carnaroli or Arborio rice
    1 yellow onion, minced
    1 quart beef broth
    2 large eggs
    8 ounces fresh mozzarella, diced
    2 tablespoons extra virgin olive oil
    1 cup Parmigiano Reggiano or Grana Padano, freshly grated
    1½ cups fine untoasted breadcrumbs
    Vegetable oil, for frying
    Salt & freshly-ground black pepper

    Bring the broth to a boil, then reduce the heat to a simmer. Line a baking sheet with parchment paper.

    Place a saucepan over medium heat, and add the extra virgin olive oil. Add the diced onions to the pan, and cook until they become tender. When the onions are soft and golden, season to taste with salt and pepper.

    Add the rice, stir to combine thoroughly, and reduce the heat to a simmer. Cook, stirring constantly, adding the broth in small amounts, like risotto (get the guide). Cook until the rice no longer has a brittle core but is still al dente, about 15 to 20 minutes (cooking time will vary!). This rice should be less soft and have much less remaining liquid than risotto; you may not use all of the broth.

    Remove the skillet from the heat, and stir in the grated cheese. Spread the cooked rice on the prepared baking sheet, and allow to cool until you can handle it comfortably.

    Once the rice has cooled, divide it into 20 equal portions, each about the size of an egg. In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.

    With damp hands, roll 1 portion of the rice in your hands to form a ball. Dig your thumb into the center of the ball, and stuff each one with a piece of mozzarella, sealing any holes. The mozzarella shouldn't be visible. Set aside, and repeat with the remaining rice and mozzarella. Wet your hands occasionally to keep the rice from sticking.

    One at a time, dredge each croquette in the beaten eggs and then the breadcrumbs, and set aside.

    In a cast-iron skillet over medium heat, warm 1 to 2 inches of vegetable oil until hot but not smoking: the oil should be hot enough to melt the cheese in the center of the croquettes without burning the rice. Working in batches to avoid crowding the pan if necessary, add the croquettes to the skillet, and fry for about 5 minutes total, moving them around with a slotted spoon or strainer to brown all sides.

    As the croquettes are browned, remove them with a slotted spoon or strainer to drain briefly on paper towels. Serve warm.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.
  • Carciofi alla romana
    Dining in & out: From Eataly Magazine

    Carciofi alla Romana - Roman-style artichokes

    COURSE: Primo piatto

    DIFFICULTY: Medium

    PREPARATION TIME: 30 minutes

    Yield: 6 servings

    8 Romanesco artichokes, trimmed
    Juice of 1 lemon
    ¼ cup white wine
    3 cloves garlic
    ¼ cup loosely-packed fresh parsley leaves, chopped
    ¼ cup loosely-packed fresh mint leaves, chopped
    ¼ cup extra virgin olive oil
    Fine sea salt, to taste
    Freshly-ground black pepper, to taste

    Mince the garlic, parsley, and mint together. Mix in a small bowl with 1 tablespoon of the olive oil. Stuff the artichokes with the garlic mixture.

    Place the remaining three tablespoons of olive oil in the bottom of a tall, narrow pot. Arrange the artichokes side by side in the pot with their stems facing up. Season with salt and pepper. Cook, uncovered, over medium heat for 5 minutes.

    Pour in the wine and enough water to reach 2 inches up the side of the pot. Cover the pot with a tight-fitting lid wrapped in a flat-weave dishtowel (avoiding the flame). Place a heavy nonflammable item on top of the lid to hold it in place. Simmer over medium heat, lowering the flame if the liquid begins to boil, until the artichokes are extremely tender and easily pierced with a fork, about 45 minutes. Check occasionally, and if the pot seems very dry, add water in small amounts (but keep in mind that your ultimate goal is to have very little liquid).

    When the artichokes are tender, remove the lid, turn the heat up to high, and boil until most of the liquid has evaporated and just the oil remains in the pot. (You may be able to skip this step if there is very little liquid in the pot.) Remove the artichokes with a slotted spoon, and set aside to cool, reserving the cooking liquid.

    When the artichokes have cooled, drizzle them with the oil from the pot. Serve this delicious spring dish warm or at room temperature.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.
  • Dining in & out: From Eataly Magazine

    Cantucci Toscani – Tuscan Almond Cookies

     

    COURSE: Dolce
    DIFFICULTY: Easy
    PREPARATION TIME: 2 hours

    Yield: about 60 cookies

    1¾ cups raw almonds
    5 large eggs
    1 1/3 cups sugar
    8 tablespoons (1 stick) unsalted butter, melted & cooled
    4 cups pastry flour
    1 teaspoon baking powder

    Preheat the oven or a toaster oven to 350°F.

    Toast the almonds in the preheated oven until fragrant and lightly golden, 8 to 10 minutes. Set aside to cool.

    Beat 4 eggs with the sugar. Pour in the butter, and beat until combined. Add the flour and baking powder. Mix until well combined, then stir in the almonds. Refrigerate the dough until firm, about 1 hour.

    When you are ready to bake the cookies, preheat the oven again to 350°F. Line 2 jelly-roll pans or cookie sheets with parchment paper, and set aside.

    Transfer the dough to a work surface, and cut it into two equal portions. Shape each portion of dough into a log the length of the prepared pans. Whisk the remaining egg, and brush it lightly onto the tops and sides of the logs, cleaning the brush of excess egg so it doesn’t drop down the sides.

    Bake the logs of dough in the oven for 20 minutes. Allow them to cool on the pans, set on racks.

    When the logs are cool, use a sharp knife to cut them at an angle into slices about ½-inch thick. Place the cookies on the pans, cut sides down, and bake at 350°F, turning once, until golden, about 25 minutes.

    These crunchy cookies will keep for up to one week in a tightly-covered tin. Serve with Vin Santo, coffee, or tea.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.
  • Dining in & out: From Eataly Magazine

    Pici all’Aglione – Pasta with Garlic Sauce

    COURSE: Primo piatto

    DIFFICULTY: Easy

    PREPARATION TIME: 40 minutes

    Created by Sienese pastaii — pasta makers — pici are thick strands of pasta made with a simple dough of flour and water that is cut into strips and then hand-rolled. With a perfect al dente bite, the pasta pairs well with a variety of pairings, from smooth tomato sauce to hearty meat ragu. Whether you’re cooking at home or dining out, pici offer a rustic taste of the Tuscan kitchen.

    Yield: 6 servings

    1 pound pici
    1 (28-ounce) can whole peeled tomatoes, crushed
    4 to 6 garlic cloves
    Extra virgin olive oil, to taste
    Pinch of arrabbiata peperoncini-sea salt mix
    3 sprigs fresh basil, torn
    Salt & pepper, to taste

    In a large skillet, heat about 2 tablespoons of the olive oil over medium-high heat. Add the garlic and peperoncini. When the garlic becomes fragrant, add the crushed tomatoes, and cook for 20 minutes until reduced to a sauce. Season with salt and pepper, and remove from the heat.

    Add the pici to a pot of salted boiling water, and stir. Cook until al dente. Ladle out ½ cup of the pasta water, then drain the pasta. Add the pasta to the sauce, toss, and cook together over medium heat for 1 minute. Add the pasta water as needed to make the sauce slightly loose and glossy.

    Place the pasta on warmed plates, add a final drizzle of extra virgin olive oil, top with the fresh basil, and serve immediately.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.
  • Taste the Mediterranean
    Dining in & out: From Eataly Magazine

    Panzanella (Bread Salad)

    We're giving you one of our favorite panzanella recipes, but feel free to mix it up with whatever you have on hand. Boom: a simple, healthy meal that can feed the whole family (or just you) in no time, no market run necessary. It feels good to be Tuscan!

    COURSE: Antipasto
    DIFFICULTY: Easy
    PREPARATION TIME: 15 minutes, plus 1 hour resting

    Yield: 4 servings

    8 ounces stale bread (for a real taste of Toscana, try unsalted Pane Sciocco)
    1 red onion, halved & thinly sliced
    5 ripe tomatoes, cored
    1/3 cup pitted black & green olives
    12 fresh basil leaves
    1 tablespoon red wine vinegar
    3 tablespoons extra virgin olive oil

    Fine sea salt & freshly-ground black pepper, to taste

    Soak the onion slices in water while you prepare the salad, which lessens the bite of raw onion.

    Place the bread in a bowl, cover with water, and set aside until soft. This depends on how stale the bread is: probably about 15 minutes for bread that is 3 days old.

    Meanwhile, chop the tomatoes, and place them in a large salad bowl. In a separate small bowl, whisk together the vinegar and olive oil, season with salt and pepper, and pour about half over the tomatoes. Toss to combine, and set aside.

    Peel, seed, and chop the cucumber, and add it to the bowl with the tomatoes. Add the olives, then tear the basil leaves into the bowl. Drain the onion, and add it to the bowl. Toss to combine.

    When the bread is soft, remove it from the water with your hands, squeezing out as much water as possible. Break the bread into chunks, and place in a medium bowl. Pour the remaining vinaigrette over the bread, and toss to combine. Add the bread to the vegetables, and toss. Taste and adjust the seasoning, adding more olive oil if needed, then set the salad aside to rest for at least 1 hour and up to 3 hours before serving, tossing occasionally. Serve at room temperature.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Recipe courtesy of Great Italian Chefs*

    Find the original recipe here.
  • Dining in & out: From Eataly Magazine

    Pinzimonio - Shaved Vegetable Salad

    COURSE: Antipasto
    DIFFICULTY: Easy
    PREPARATION TIME: 10 minutes

    At Eataly, we serve the dish as a salad, tossing the vegetables with a light lemon citronette. While the concept of eating raw vegetables in dip may feel modern, pinzimonio – shaved vegetables in a dressing – actually dates back to the Renaissance in Toscana. At banquets, grand centerpieces featured sliced vegetables that were eaten at the beginning and the end of the meal

    Yield: 4-6 servings

    6 cups seasonal* vegetables, thinly sliced
    ¼ cup fresh lemon juice
    1 tablespoon fresh thyme leaves, minced
    Pinch of cayenne pepper
    ¾ cup extra virgin olive oil
    2 tablespoons acacia honey
    Sea salt, to taste
    Freshly-ground black pepper, to taste

    Combine the lemon juice, thyme, and cayenne pepper in a bowl. Add the olive oil in a thin stream, while whisking constantly. Whisk in the honey and continue whisking until the honey is completely dissolved. Season generously with salt and lightly with black pepper.

    Toss the vegetables with the olive oil mixture, and enjoy immediately.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here
  • Dining in & out: From Eataly Magazine

    Pappardelle ai Funghi - Pappardelle with Wild Mushroom Ragù

    COURSE: Primo piatto
    DIFFICULTY: Easy
    PREPARATION TIME: 45 minutes

    Yields: 4 servings

    1 pound pappardelle
    1 pound mixed mushrooms (such as porcini, cremini, oyster, shitake or maitake), stems removed & sliced
    4 tablespoons extra virgin olive oil
    1 medium Spanish onion, finely chopped
    2 cloves garlic, finely chopped
    ½ cup dry white wine
    2 teaspoons thyme, freshly chopped
    1 teaspoon fresh lemon juice
    2 tablespoons parsley, chopped
    Salt & freshly-ground black pepper, to taste
    Parmigiano Reggiano, freshly grated, for serving

    In a 12-14-inch sauté pan, heat the extra virgin olive oil over high heat until it is smoking. Add the chopped onion and garlic and cook them over high heat for 5 minutes, until the onions are a light golden brown. Add the chopped mushrooms, and continue cooking until they have given up most of their water, about 9-10 minutes. Add the wine, thyme, salt, and pepper, to taste, then reduce the heat to medium. Cook the sauce for 5 more minutes, until the mixture is of a ragù consistency.

    Bring 6 quarts of water to a boil, and add 2 tablespoons of salt. Drop the pasta in the pot, and cook it until al dente. Drain the pasta, reserving the cooking water, and add the pasta to the ragù.

    Add the pasta to the pan with the mushroom ragù, and toss. Add the lemon juice and parsley, and toss over high heat for 1 minute to coat the pappardelle evenly, adding a ladleful of pasta water if needed.

    Check the seasoning for salt and pepper, and adjust, if necessary. Divide the pasta evenly among four warmed pasta bowls, top each dish with the freshly-grated Parmigiano Reggiano, and serve immediately.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here
  • Dining in & out: From Eataly Magazine

    Risi e Bisi (Rice and Peas)

    COURSE: Primo piatto
    DIFFICULTY: Medium
    PREPARATION TIME: 1 hour

    This version by Luca Marchiori is made with Prosecco, the best of which comes from the hills of Valdobbiadene, about 50 miles to the north-west of Venice. It makes a luxurious accompaniment to the dish, but you could use any white wine from the region.

    For the pea stock:
    1 2/4 pounds of fresh peas in the pod
    1 carrot, chopped
    1 onion, halved
    6 1/3 pints of water
    1 pinch of salt

    For the dish:
    1/3 ounces of butter
    1 dash of olive oil
    1 onion, finely chopped
    3 1/2 ounces of pancetta, cubed
    14 1/8 ounces of Vialone Nano risotto rice, or other risotto rice
    4 1/4 fluid ounces of Prosecco
    5 1/3 ounces of stracchino

    For serving:
    Flat-leaf parsley, finely chopped
    Parmigiano Reggiano, to taste

    Shell the peas then place the empty pods, carrot and onion in a large saucepan together with the water and salt.

    Bring to the boil and simmer for 30 minutes. Strain, reserving the liquid to use as stock.

    Melt the butter with a little olive oil in a large, non-stick saucepan. Soften the onion over a low heat until translucent, for about 3 minutes. Add the pancetta cubes and continue to cook until the pancetta has turned pink, for about another 3 minutes.

    Add the rice to the pan, turn up the heat slightly and mix together with the onion and pancetta, stirring all the time with a wooden spatula. After 3–4 minutes, pour in all of the Prosecco – there will be a dramatic 'woosh' and a cloud of steam.

    Begin to add the stock, one ladleful at a time, and keep stirring until it has all been absorbed by the rice. Repeat this process until the rice is almost cooked, but still a little al dente. This will take about 15 minutes depending on the rice. About halfway through the cooking time, add the podded peas and adjust the seasoning.

    Remove the risotto from the heat, cover, and leave to rest for about 5 minutes. In this time the rice will continue to cook.

    Add the stracchino cheese and fold it into the risotto until it has melted. If the risotto is too dry at this point add another ladleful of stock.

    Serve immediately in bowls, topped with shavings of Parmigiano Reggiano cheese and a little chopped parsley. Enjoy with the rest of the bottle of Prosecco!

    Recipe courtesy of Great Italian Chefs*

     

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here

Pages