Late-Summer Caprese with Burrata: The Upgrade
Caprese upgraded with burrata instead of mozzarella — creamy stracciatella interior, peak tomatoes, torn basil, peach for sweetness. The August lunch that costs $30 at a restaurant.
Tag: Italian
Sourdough Discard Pizza: The Wednesday-Night Hack That Beats Delivery
Sourdough discard turned into pizza dough that ferments overnight, producing chewy-crusted pizza with the deep flavor only fermentation gives. The hack for sourdough bakers who already have starter.
Aperol Spritz: The 3-2-1 Italian Aperitivo
The Venetian aperitivo – 3 parts Prosecco, 2 parts Aperol, 1 part soda water, served over ice with an orange slice. The summer Italian cocktail that defines aperitivo hour.
Sicilian Caponata: The Sweet-Sour Eggplant Antipasto
The Sicilian sweet-sour eggplant stew – chunks of eggplant fried until silky, then simmered with tomato, celery, capers, green olives, sugar, and vinegar. The summer antipasto that gets better the next day.
Ragù alla Bolognese: The Authentic Recipe From the Academy
The real bolognese is darker, slower, and has more milk than tomato. Rachel breaks down the 1982 Bolognese decree, the pancetta-butter base, and why it must be tagliatelle.
Spaghetti alla Puttanesca: The Pantry Pasta of Naples
Naples’ famous improvised pasta with anchovies, capers, olives, and chili. Built from pantry staples in 25 minutes, with the deep umami punch that defines southern Italian cooking.