Christopher Kimball’s Milk Street Radio Back Streets Italy: Pizza School, Fried Artichokes, Island Hopping and "Dirty" Pasta
6 snips
Sep 1, 2023 Guests: Leah Koenig, Katie Parla, Matt Goulding, Viola Buitoni. Topics: fried artichokes like potato chips, secret cherry pie, Neapolitan pizza society, surprising use for balsamic vinegar.
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Season Early And Adjust For Fresh Pasta
- Salt fresh pasta water more heavily than for dried pasta because it cooks faster and needs seasoning concentrated quickly.
- Season fish or meat overnight (fish a few hours) to enhance flavor and tenderize before cooking.
Islands Are Culinary Crossroads
- Italy's island cuisines reflect layered influences from Byzantines, Arabs, Spaniards and New World plants creating hybrid dishes.
- Expect ingredients from North Africa, Asia and the Americas to define many island recipes.
Make A Venetian Cicchetti Party
- Build a simple cicchetti spread: eggs with salted anchovies, small toasts with pesto, and local bitter liqueur for drinks.
- Use small bites and inexpensive local components to recreate a Venetian aperitivo affordably.