Recipes by Shawnna and Davide Busetti (Page 6)
United States Chef
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Frittelle alla VenezianaFrittelle alla VenezianaCarnevale (aka Mardi Gras) season is an enormous tourist attraction in Venice. It is a time for festivities which include the amazingly beautiful Venetian masks, but also a whole host of foods that are part of the tradition. Fritoe or frittelle alla Veneziana are similar to a doughnut or fritter. The recipe… |
1 vote
450 views
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rosemary thyme marinaderosemary thyme marinadeIt's getting to be grilling season. What could be tastier than a nicely marinated piece of meat? The enormous shelf full of ready made marinades at the grocery store is stocked with expensive, overprocessed products. Making your own marinade takes almost no time, is delicious, and more importantly, you know what… |
2 votes
1025 views
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Chicken MarsalaChicken MarsalaChicken is so versatile. We eat it all the time, in many different ways. One of my favorite chicken preparations is chicken marsala. The chicken can be made with just the marsala sauce, but in my opinion what really compliments the chicken are some earthy mushrooms as an accompaniment. This is a comfort food, that can… |
1 vote
649 views
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Veal Stew Spezzatino di VitelloVeal Stew Spezzatino di VitelloVeal is a delicious and flavorful meat when prepared well. Stew meat tends to be a little less expensive than other cuts of veal, so this is a great way to take advantage of savings without sacrificing any taste. Veal from mainstream supermarkets tends to be way overpriced, and not as fresh since it may… |
1 vote
1003 views
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Chimichurri sauce, choripanChimichurri sauce, choripanChimichurri is the quintessential Argentinean condiment and/or marinade. It can be used as a marinade for a succulent steak, or more simply in the form of churripan. Churripan is everything street food is supposed to be- fast, delicious, and genuine. With barbecue season upon us, why not give your gathering… |
1 vote
496 views
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Classic Ragu BologneseClassic Ragu BologneseAnyone who cares about what they eat knows that Ragu is not the sauce that comes out of a jar. This is the classic Italian meat sauce. It can be served with fresh tagliatelle egg pasta, or spaghetti. This is also the same sauce that is used to make a traditional meat lasagne. There are many variations, but I… |
1 vote
447 views
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Rosemary FocacciaRosemary FocacciaFocaccia is a flat oven baked bread. It is often brushed with olive oil, then topped with an herb such as rosemary. Many attribute its origins to Genova. Focaccia is a popular snack, but also a delicious paired with a rich seafood stew to complete a meal. Many of the tastiest breads need a starter dough or require a… |
1 vote
428 views
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Spicy Asian Noodle SaladSpicy Asian Noodle SaladThis noodle salad is always a big hit at potlucks, picnics, and gatherings. It is quite spicy, which is what I personally love about it. The salad is best made ahead of time, preferably the day before. This gives the flavors time to blend. Also, it is intended to be served chilled, so it needs at least a few… |
1 vote
578 views
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Linguine al pesto genoveseLinguine al pesto genoveseThe origins of pesto genovese go way back in time, to Genova, in the Ligurian region of Italy. The word pesto comes from the verb "pestare" which loosely translated, means to crush. Traditionally, pesto genovese would be made with the mortar and pestle. You would grind the ingredients until they reached the… |
1 vote
461 views
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SangriaSangriaEverytime I mention the word sangria, everyone always says, "MMMmmmm! I love sangria!" But how rarely we actually drink it. I am always so hesitant to order it out, because for my taste it is usually syrupy sweet. That ruins it for me. I like my sangria somewhat dry, with the nice fruit flavor in the background. In my book, the… |
1 vote
1256 views
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