1. image: Download

    If this test batch turns out okay, I’ll do larger one with cauliflower, peppers, etc. for a more classic giardiniera blend. I’ll also actually can it properly so it will be shelf stable…

    If this test batch turns out okay, I’ll do larger one with cauliflower, peppers, etc. for a more classic giardiniera blend. I’ll also actually can it properly so it will be shelf stable…

     
  2. pummarola said: yoo flor de calabaza quesadillas r banging. i wanna try smtg like this :ricette.giallozafferano…

    Oh, Lord.

     
  3. 21:10

    Notes: 6

    Tags: foodcookingzucchini

    mal0cchi0 said: Apparently you can shred it a certain way as a pasta substitute?? Lol

    Yeah, my zio is doing some weird diet right now and has a machine that makes noodles out of vegetables… I think I love real pasta too much to cheat on it with some impostor… lol

     
  4. I’ve got so much zucchini (and yellow squash) coming in from my garden right now that I’m running out of ideas of what to do with it all… I’ve sautéed it, roasted it, baked it, and made ratatouille, zucchini bread, and frittelle…

    Anybody have any recipe suggestions? 

     
  5. 12:55 12th Mar 2014

    Notes: 4323

    Reblogged from irefiordiligi

    Tags: foodmaps

     
  6. 19:35 9th Mar 2014

    Notes: 369084

    Reblogged from irefiordiligi

    Tags: foodart

     
  7. 10:57 12th Feb 2014

    Notes: 167

    Reblogged from utnereader

    Tags: foodnutritiondietobesity

    image: Download

    utnereader:

Just Eat It
A “fat lady with a nutrition degree” urges us to make friends with food and our bodies

    utnereader:

    Just Eat It

    A “fat lady with a nutrition degree” urges us to make friends with food and our bodies

     
  8. 20:20 17th Oct 2013

    Notes: 11

    Reblogged from pintu

    Tags: fooditalian american

    pintu:

    terrasigillata:

    pintu:

    terrasigillata:

    are people just super used to putting meat in their tomato sauce? we only do that on special occasions

    in my family yeah, we almost always do. if it doesn’t have meat n we make it real quick we call it marinara. back in the day gravy used to be a sunday thing and we’d make a huge pot of it/eat it as leftovers throughout the week. usually with some combination of pork, beef, sausage, and meatballs. and in napoli me n my roommates would cook meat in ragu if we didn’t have anything else to cook it with. anything! even chicken and turkey.

    omg wtf is my family still living in poverty mode or something?? we only put meat in when it’s a holiday or someone’s visiting or my mom just feels like being fancy. i feel so cheated.

    boh?? lol. idk they talked about this a little on that anthony bourdain in napoli episode. italian americans went crazy w/ the meat when we got to la merika apparently. also back in the day city health inspectors would tell italians they didnt use enough meat in their food n i think that affected whether or not the state would give them welfare benefits. so idk!

    The relative prosperity in America meant that Italian immigrants could eat more meat, cheese, etc. and didn’t have to rely on filler like pasta, polenta, rice, etc….

    That’s the mistake a lot of people make when they say how Italian American food isn’t “real” Italian. Pretty much everything that we eat is found in traditional Italian cooking… we just emphasize the ingredients differently.

     
  9. pintu:

    terrasigillata:

    pintu:

    terrasigillata:

    stranabambina:

    terrasigillata:

    olivesexual:

    culinaryconfessional:

    Cooking Tips: Pasta 101

    I didn’t know a lot of these and I can’t tell if it’s because I’m ‘Murrcan or because the charts are wrong. 

    Like we always just called #1 in the first chart Manicotti.

    Also I didn’t know that #2 in the second chart even had a name, that’s what my dad always taught me to make for pasta fazool (just ours are a lot thicker).

    these all seem right! i’ve never seen maltagliati before though!

    I don’t really get why they only translated handkerchiefs? I think they are called manicotti in Italy (never ate them though)

    I’ve always called number five on chart 3 fusilli, but that might be a regional thing. There’s eliche written on their packages though

    I’ve always seen maltagliati with 4 sides not three but whatever. There’s also a dried version called trenette which are like the most difficult thing to pick up with your fork ever

    agnolini (chart 1 n°9) come also in a bigger size which is called agnolotti if there’s meat in it and pansotti if there’s only vegetables (i guess, but while pansotti always have that half-moon shape, agnolotti often come in a normal ravioli shape. which would just make them ravioli I guess)

    my biggest grudge are lasagne like the lasagne I’ve always seen are like this

    and you can either just boil them and put some sauce on it or bake them in the oven, which comes out like this

    but they’re not stuffed, they’re literally just a rectangular flat piece of fresh pasta

    I have to say, I also have my qualms about the crimpy-edged dry lasagne too. I wouldn’t buy anything but fresh lasagne even you paid me! They’re also so narrow when they come dry in a box! My mother makes lasagne in a big tray, she’d need a zillion boxes of those dry narrow sheets just to make one tray!

    The “handkercheifs” look more like this version of crepes ive made with my friend and her mom once. Thats not even pasta tho???

    They do look like crepes - whenever I’ve seen manicotti they’ve already been tubular so idek. I know some people replace pasta with crepes tho?? Like my mom’s friend’s mother makes lasagne with crepes :/

    Oooo thats different. When i made them w my friend’s mom we rolled them up and stacked them up in a bowl w chicken soup type stuff, and they were filled with ricotta. My mom never feels like making lasagna or paying for fresh pasta sheets so she usually just makes baked ziti or rigatoni heh. We barely ever make it

    The crepe-looking things are definitely crespelle. I’m sure other regions have similar dishes, but I know for a fact that they’re served a lot in Le Marche, usually stuffed with ricotta like pintu described.

    Gemelli and fusilli are two different shapes… fusilli are usually a thin spiral shape, whereas gemelli are thicker and have almost a double helix thing going on…

    Fusilli:

    Gemelli:

     
  10. 13:47 13th Sep 2013

    Notes: 645

    Reblogged from motherjones

    Tags: fooddonuts

    image: Download

    motherjones:

Here are 9 surprising foods that have more sugar than a Krispy Kreme doughnut. Or in the case of green Odwalla Super Food smoothies, five doughnuts.

"Healthy" packaged food is just candy for rich folks.
You want to be healthy? Eat some actual damn vegetables. Then eat five donuts to reward yourself.

    motherjones:

    Here are 9 surprising foods that have more sugar than a Krispy Kreme doughnut. Or in the case of green Odwalla Super Food smoothies, five doughnuts.

    "Healthy" packaged food is just candy for rich folks.

    You want to be healthy? Eat some actual damn vegetables. Then eat five donuts to reward yourself.