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Seriously Italian: Cardoons

Serious Eats Gina DePalma 6 comments

[Photograph: Gina DePalma] Previously Snowy Day Risotto » All Seriously Italian recipes » It is always a little weird to talk about cardoons in the context of Italian cooking, because I can't resist using a brogue and rhyming them with... More

Seriously Italian: Snowy Day Risotto

Serious Eats Gina DePalma 18 comments

Stirring as the liquid slowly evaporates. [Photographs: Gina DePalma] Previously Robiolina » All Seriously Italian recipes » On a snowy winter day, with a blizzard brewing outside and idle hands inside, my thoughts drifted to dinner. What can I make... More

Seriously Italian: Robiolina

Gina DePalma 7 comments

"Sinking a knife or spoon into robiolina is like dipping into lightly whipped cream. " [Photographs: Gina DePalma] Previously Broccoli Romanesco » All Seriously Italian recipes » On my last visit to Italy this past November, I was surprised to see the number of American products popping up with regularity in Italian supermarkets. Only a few years ago Roman expats yearning for Bisquick or maple syrup had to cross the Tiber to visit the so-called "American aisle" at Castroni, the beloved specialty store that carries just about every food product a non-Italian could yearn for. But there it was, staring out at me from the dairy case of my old neighborhood supermercato: Philadelphia brand cream cheese. For a split second,... More

Video: Gina DePalma Makes Caciotta Fritters on 'The Dairy Show'

Erin Zimmer 3 comments

Our own Seriously Italian correspondent and Babbo executive pastry chef Gina DePalma appeared on The Dairy Show, a web show devoted to responsibly-made milk products. She whips up some savory fritters (or fritelli in Italian) using the Tuscan-style rustic farmhouse cheese caciotta from Dancing Ewe Farm. The little fried dough balls then get garnished with farm honey and fresh thyme from Gina's mom's garden. Watch the fritter-making after the jump.... More

Seriously Italian: Broccoli Romanesco

Serious Eats Gina DePalma 13 comments

[Photographs: Gina DePalma] Previously Chestnut Honey » All Seriously Italian recipes » Oh, Broccoli Romanesco, how I love you. You're delicious and creepy and weird, like an alien vegetable. I know you are misunderstood, but that's only to people who... More

Seriously Italian: Chestnut Honey

Gina DePalma 5 comments

"Dark and spicy, with touches of smoke and leather, chestnut honey is complex, mysterious, and nuanced." Previously Fig and Almond Cookies » All Seriously Italian recipes » Autumn in Italy means chestnuts are everywhere, and I do mean everywhere. Chestnut trees observe no regional boundaries in Italy, and at this time of year, outdoor markets are piled high with the local crop and the smell of roasted chestnuts fills the air. And where chestnut trees abound, so does chestnut honey. The gift of chestnut honey arrives a bit earlier than the chestnuts themselves; mid to late summer is the time for chestnut honey to be harvested. But the chill of autumn is always the time that I crave chestnut honey,... More

Seriously Italian: Fig and Almond Cookies

Serious Eats Gina DePalma 10 comments

[Photographs: Gina DePalma] Previously Zuppa di Farro » All Seriously Italian recipes » As wonderful as it is to bite into the tender, juicy fresh figs that are in season right this minute, I'm still devoted to the dried figs... More

Seriously Italian: Zuppa di Farro

Serious Eats Gina DePalma 13 comments

"Like pasta, farro absorbs and unifies with whatever flavors you add to it." [Photographs: Gina DePalma, unless otherwise noted.] Previously Punctuating Flavors with Ricotta Salata » All Seriously Italian recipes » The onset of chilly, blustery days is the perfect... More

Seriously Italian: Punctuating Flavors with Ricotta Salata

Gina DePalma 9 comments

Ricotta salata is riding a wave of new popularity. I like to think of it as a punctuation mark for both the eye and the palate. Position it strategically to call attention to the juicy sweetness of peas, shallots, watermelon and tomato, or the syrupy, honey-like quality of raisins, roasted butternut squash and parsnips. More

Seriously Italian: Walnut Bread from Umbria

Serious Eats Gina DePalma 5 comments

Previously Lavender Honey Spice Cake » All Seriously Italian recipes » Few things fill me with more satisfaction than baking a loaf or two of my own bread. Mind you, I'm not an expert, but I've got a stable... More

Seriously Italian: Lavender Honey Spice Cake

Serious Eats Gina DePalma 8 comments

[Photograph: Diana Baur] Previously Escarole and Walnut Salad with Anchovy Dressing » All Seriously Italian recipes » Hold the phone, you may be thinking to yourself. Isn't lavender a French Provençal thing? Pazienza, I say—let me explain. Lavender, or lavanda... More

Seriously Italian: Escarole and Walnut Salad with Anchovy Dressing

Serious Eats Gina DePalma 1 comment

Previously A Tale of Beef, Three Ways » All Seriously Italian recipes » In Rome, my favorite fall vegetable is always puntarella, a type of wild chicory particular to the region of Lazio and eagerly anticipated in Roman kitchens.... More

Seriously Italian: A Tale of Beef, Three Ways

Serious Eats Gina DePalma 9 comments

Pull up a chair and read a story, about one cut of meat, one pot, a few vegetables and entirely delicious results—three tasty, varied dishes that span the north and south of Italy, making the most of a tight budget... More

Seriously Italian: Zabaione, My Way

Serious Eats Gina DePalma 12 comments

After over a decade at Babbo, I've made a helluva lot of zabaione. Enough to fill Fiat Cinquecento, I'd say, and I never grow tired of it. Zabaione, or its alternate spelling of Zabaglione, is a marvel of a dessert—with... More

Seriously Italian: Farfalle with Zucchini and Gorgonzola

Serious Eats Gina DePalma 24 comments

"Here, the cheese melts into a silky veil of nutty, buttery flavor over the pasta, and its more assertive flavors mellow softly in the background." The question of what to do with piles of zucchini always arises in the month... More

Seriously Italian: Gelato di Melone

Sweets Gina DePalma 2 comments

Hot, muggy days are made for gelato di melone. Ripe melons have a high sugar and water content as well as dense flesh, resulting in a creamy-textured gelato without the addition of eggs or milk. If you want that extra bit of dimension from a just bit of dairy, my trick is to add a small amount of yogurt; the acidity gives a pleasing, subtle tang to offset the natural sweetness of the melon. More

Seriously Italian: Eggplant 'A Fungetielli'

Gina DePalma 9 comments

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Photo from effe8 on Flickr I couldn’t help it. They were calling to me: black, shiny, bulgingly beautiful eggplants, piled high at the market. Magnifica! The skin was so smooth and glossy, I could have reapplied my lip gloss in its reflection. Sometimes a vegetable beckons in unexpected ways, compelling and beguiling. I lost my head and loaded up. Mom rolled her eyes when I got home. “That’s a lot of eggplant.” She was right; I went overboard, and... More

Seriously Italian: Saffron Fregola with Potatoes and Peas

Gina DePalma 9 comments

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Fregola is a unique, rolled semolina pasta from the Sardinian region of Cagliari. It is most often compared to the large, pearly Israeli couscous, but I see it as way more exciting. Made with coarse semolina, fregola—or fregula—lacks the polished finish of Israeli couscous; it is misshapen and has a nubby, rough texture that makes it perfect for sopping up and conducting the flavors of sauce and broth. Another key flavor element is the toasting. After the simple dough... More

Seriously Italian: Breadcrumb-Stuffed Vegetables

Serious Eats Gina DePalma 5 comments

"Besides being cheap and accessible, breadcrumbs are truly a blank canvas for individual creativity." "Besides being cheap and accessible, breadcrumbs are truly a blank canvas for individual creativity." Verdure Ripieni, or stuffed vegetables, are popular in many of Italy's regions,... More

Seriously Italian: A Sicilian Breakfast To Beat The Heat

Serious Eats Gina DePalma 24 comments

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away,... More

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