italian
When I saw the photo of these Corolli rossi in Emiko’s Acquacotta, I knew I had the next bake! That they were pink was, quite literally, icing on the cake… for the 3 year old adores pink! I made some modifications on the quantity and also the liquor used, as noted below.
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The thing in this dish is really the garlicky harissa sauce that gives it the warmth that otherwise is the domain of a cheese sauce. Smashed garlic and generous teaspoon of harissa slowly infuses the oil in which the shrimp is cooked and then add pasta and arugula blanched in the pasta water and you are gold!
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This cake is made using one of those Italian staples, Polenta. Their particular version of this yellow corn flour is extraordinarily finely ground, with more of a nut meal like texture than the grits we easily find in the States. This is what lends the corn flour to their delightful use in pastries. And, you can imagine it is much cheaper than fine ground flour. After all, polenta is an everyday savory staple and its use in sweet creations is an accessible extension, especially in the heartland of Tuscany that while beautiful is a harsh agrarian land!
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Oddly, you don't really hear a lot about food in Venice. Sure, the seafood is divine, being so freshly caught and well, it is Italy... So the bar is fairly high relatively speaking. Yet, very little is said of Venetian cuisine. By and large the general consensus is that everything is expensive and not quite the same value you get from other parts of Italy. Disregarding the economics, though, there are several lovely food experiences to be had.
Today, I want to share a dish l recreated back home from my trip to the city, where I had the best Sicilian food. A mackerel pasta with the distinctive Sicilian chilli flecked tomato sauce and with layers of flavors and surprises on the palate!
Read MoreItalian cuisine is one of America's favorite ones and, indeed, Italians constitute 6% of the US population. But, the forever question has been is "Is the Italian food eaten in the US really Italian?"
The truthful answer to that is that is "It's complicated"...
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