Serves 4 150 gram (5 ounces) thin sliced prosciutto, cut into strips 200 milliters (3/4 cup) whole milk Salt and pepper to taste 50 grams (1/3 cup) butter 50 grams (1/3 cup) 00 flour or potato starch 100 grams (3 1/2 ounces) finely grated Parmigiano Reggiano 250 grams (10 ounces)…
We spent time in May in Naples shooting three different iconic pizzerias for “Sara’s Weeknight Meals,” and I loved them all, but my favorite?? Well, the deep fried version of course. It consisted of two rounds of dough sandwiched with guanciale, pancetta, provolone, fresh ricotta and a touch of marina,…
This week, we get a seafood masterclass from one of the world’s greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to change the way he ran Le Bernardin. Plus, Milk Street’s science editor, Guy Crosby, joins…
The key to this recipe is the buttermilk, a great tenderizer. On the inside the chops turn out very juicy. On the outside the panko breadcrumbs create a wonderfully crispy crust. It’s almost as if you had deep-fried them. Makes 4 servings Hands-on time: 30 minutes Total preparation time: 1…
Dara Bunjon, an old buddy, asked me questions about Season 12 of “Sara’s Weeknight Meals,” and we talked about many other culinary topics. My favorite question? “What advice would you give your 18 year old self?” Here is the link to the Facebook video https://www.facebook.com/JMORELiving/videos/286881027500424 The Jmore Website has the…
Pizza, pizza, pizza, with a little bit of pasta thrown in – today’s episode takes place in two delightful places in Italy: Naples and Sorrento. I hope you will check it out: Episode 1203: Pizza and Lemons, Naples to Sorrento
Makes 6 – 8 small servings of lemon caciotta Hand on preparation time: 20 minutes Total preparation time: 40 minutes 1 half gallon of fresh cow’s milk 2 teaspoons of rennet 1 lemon, zested In a medium saucepan, heat the milk over medium heat to 98 degrees (body temperature). Add…
Makes 4 – 6 Servings Hands on time: 40 minutes Total preparation time: 1 hour and 15 minutes For the pasta: 4 cups 00 flour (Italian milled flour) 2 tablespoons semolina flour 1 large egg 1 tablespoon butter, at room temperature 1 cup milk, at room temperature 3 tablespoons dried…
Sorbillo Neapolitan Pizza Makes 2 pizzas 800 centiliters of water (about 3 1/3 cups) 3 grams of fresh yeast 30 grams of salt (about ½ teaspoon) 1 kilo/200 grams of 00 flour (about 9.6 cups) ½-3/4 cup tomato sauce ½-3/4 cup basil leaves ½ – ¾ cup crumbled mozzarella High…
I learn out to make a a very different “pizza” – celery root crust topped with Mozzarella and several unusual garnishes, with a 1 star Michelin Chef, then I make a spaghetti squash pasta dish with a creamy sauce, and finally we learn all about some special Roman shops…