Archive | Carnivore RSS feed for this section

Ossobuco recipe

Ossobuco recipe

How to Make Ossobuco Like an Italian Ossobuco alla Milanese is a Milan-style dish of veal shanks braised in a tomato and white wine sauce. The slow-cooked ossobuco becomes so tender and juicy that it falls right off the bone, and the bone marrow creates an additional explosion of happiness (and nutrients) with every bite. …

Print Friendly, PDF & Email
how to make neapolitan calzone

Neapolitan Calzone recipe

HOW TO MAKE NEAPOLITAN CALZONE LIKE A PIZZA CHEF IN NAPLES Calzone Napoletano, just as the name suggests, is one of the typical dishes of Naples. Born as a variation of pizza, it is made up with a combination of salami, ricotta and mozzarella. The result is a crispy, cheesy, and flavorful calzone that will …

Print Friendly, PDF & Email
ancient bolognese sauce recipe

Ancient Bolognese Sauce

ANCIENT BOLOGNESE SAUCE Bolognese sauce is arguably the most popular pasta condiment globally. The original recipe comes straight from Bologna, located in the heart of Italy and I recently visited, in search of the best one I could find. I was incredibly surprised to come across an antique recipe that absolutely blew my mind. A …

Print Friendly, PDF & Email
How to make Pasta alla Buttera

Pasta alla Buttera

PASTA ALLA BUTTERA Craving a spicy pasta dish? Try this Tuscan pasta all buttera. It’s a hearty pasta, said to have originated in the coastal town of Maremma, where cowboys worked the land. They raised cattle and couldn’t afford to use beef in cooking, so the original recipe used wild boar. For a more accessible …

Print Friendly, PDF & Email
Quick Egg Fried Rice Recipe

Egg Fried Rice Recipe

EGG FRIED RICE After recently disappointing Uncle Roger when he challenged me to make egg fried rice, I called  upon the best in the business: Marion Grasby. Egg fried rice is such a beautiful, simple recipe but it’s important to keep it authentic. With Marion’s help, we may have just unlocked the key to best …

Print Friendly, PDF & Email
Pasta alla Zozzona recipe

Pasta alla Zozzona

PASTA ALLA ZOZZONA It’s time to get down and dirty with Rome’s famous “dirty pasta,” Pasta alla Zozzona. It’s the cousin of Carbonara and the brother-in-law of Amatriciana, the best of both worlds. This dish isn’t well known outside of Rome, which is why your friends will think you’re a genius for making it. Pasta …

Print Friendly, PDF & Email
Spaghetti alla Carbonara in a black plate

Spaghetti alla Carbonara recipe

Spaghetti alla Carbonara As the instigator of a Carbonara revolution, transforming the way this traditional dish is made around the world, I tried an endless number while in Rome. Given I have been cooking it for decades and not wanting to steer to far from the original I did my best to study how some …

Print Friendly, PDF & Email
How to make bucatini all'amatriciana

Bucatini all’Amatriciana

BUCATINI ALL’AMATRICIANA Romans have a way with pasta, making so many incredible recipes. But one of my favorites is Bucatini all’Amatriciana. Amatriciana is cooked with the amazing flavors of guanciale, tomato sauce, pecorino romano cheese, and the bucatini pasta is perfect for it. This pasta noodle has a hole running through the middle to soak …

Print Friendly, PDF & Email
How to make Pasta alla Gricia

Pasta alla Gricia recipe

PASTA ALLA GRICIA Spaghetti alla Gricia is one of the oldest pasta dishes in Roman history! It uses pecorino romano and guanciale to create a mouthwatering flavor. My favourite way to describe it is as the love child of Carbonara and Cacio e Pepe. And dare I say, it might just be creamier! On my …

Print Friendly, PDF & Email
How to make arrosticini

Arrosticini from Abruzzo

HOW TO MAKE ARROSTICINI LIKE A BUTCHER Arrosticini are a traditional skewer in the Southeastern Italian region of Abruzzo – and can be likened to a religion for those of us from there! Prepared from sheep, these spectacular skewers stand on their own without any extra spices or seasonings – especially when made correctly! This …

Print Friendly, PDF & Email