o

orianapapa's Profile

Title Last Reply

Chicken Parmesan

Thank you so much for explaining the difference between american italian and italian,(I also read connected post and shared it) in Italy Chicken Parmesan, doesn't exist!

Mar 22, 2011
orianapapa in Recipes

How do you make a super meaty ragu or bolognese sauce?

I'm italian - ragu is bolognese sauce for us, because it comes from Bologna.
we make it using a (soffritto) of carrot, celery and white onion in olive oil - then add 1 kl of beef ground meat and half a kilo of ground pork meat. After the meat has sizzled over a very low flame add a can of san marzano whole tomatoes avoiding to add the juice. A tablespoon of tomato paste, salt and pepper.
This will have to cook for at least three hours over a very low flame.
Hope it works out!
Ciao
Oriana

Jan 12, 2011
orianapapa in Home Cooking

The Basics: How to Make a Cheese Frittata

make my frittatas just like you - but without the broiler! I simply use a lid over my pan and flip after 5 minutes!

Nov 30, 2010
orianapapa in Features

Pear and Feta Bites

al contadino non far sapere quant'รจ buono pere e pecorino! in Italy pears are always peared with pecorino - ther's even a proverb, don't let the farmer know how good pears with pecorino are ....or he'll eat them all!

Nov 15, 2010
orianapapa in Recipes

Shipping fresh baked bread question?

use a paper bag and not plastic!

Nov 04, 2010
orianapapa in Home Cooking

Minestrone

yes every italian has their own and the main difference is probably the fact that no chicken stock or meat. The secret is called soffritto!

Nov 03, 2010
orianapapa in Recipes

Eggs Florentinesque

love the classic - Spinaci alla Fiorentina, but this ....mmmmmh gotta try!

May 24, 2010
orianapapa in Recipes

Asparagus Mimosa

mimosa - the name of the yellow flower that all fuzzy!

Apr 20, 2010
orianapapa in Recipes

Pasta Carbonara with Peas

sounds good - simple and it's like florentine peas style recipe with a roman twist! Can Rome and Florence unite?

Apr 20, 2010
orianapapa in Recipes

How to Eat Less Meat

I just posted a spring soup that is great and I prefer the meatless version, popular in Tuscany and it's ancient, so as all ancient tastes - healthy and green! perfect for whoever is on the calorie watch!

Apr 12, 2010
orianapapa in Features

Florence Restaurants

I created a google map with all top quality guaranteed hot food spots! Take a look and add to it, please! Thanks
http://www.turismo.intoscana.it/allth...

Apr 09, 2010
orianapapa in Italy

Crostini di Fegatini (Chicken Liver Crostini)

drool just thinking about it, i like this version better because I'm not a huge liver fan, but I just wanted you everyone to see the traditional version http://ow.ly/NpEO

Dec 18, 2009
orianapapa in Recipes

Where can I find Pomodoro Pan (Tuscan Tomato Bread Soup)

Here's my tuscan version, you can make it and i'm sure it will be easier than finding a just as good one!
http://www.turismo.intoscana.it/blog/...

Aug 27, 2009
orianapapa in Chicago Area

Is It Better to Salt Intermittently While Cooking or Just Once?

When cooking grilled meat always salt as soon as you've taken it off the grill! or the juices will drain away while cooking....especially valid for bistecca alla fiorentina!

Aug 19, 2009
orianapapa in Features

The Basics: How to Make a Greek Salad

in the real greek salad there is no lettuce or lemon.....
some people though add bell peppers!
oriana

Jul 29, 2009
orianapapa in Features

Great Vegetarian Recipes for Meat Lovers

A great idea, I'm tuscan and always suggest, this time of the year at least Panzanella, it's an ancient recipe that used to be made in Tuscany and is still very popular, all you need is some stale bread, onions, cucumbers, tomatoes and basil leaves. Our secret is the bread, it must be unsalted and sogged in cold water, then all you do is squeeze the water out and add all the ingredients, finally season with extravirgin olive oil, red wine vinegar and salt....that's all meatless, healthy and fresh....
http://u.nu/6st4

Jun 29, 2009
orianapapa in Home Cooking

Sangiovese, 100 Percent

San Giovese vines are the very soul of Tuscany!! For those of you who want to know the basics and need to better understand McKay's article I found this article very useful:

http://www.turismo.intoscana.it/intos...

oriana

Jun 25, 2009
orianapapa in Features

Things to Do with Stale Bread

Tuscan - Tuscan - Tuscan
I thought it would be nice to give everybody the most famous tuscan bread soup recipe!

http://www.turismo.intoscana.it/intos...

Here left over bread is used for Panzanella in the summer and Pappa al Pomodoro and in the winter definitely Ribollita, as emmmily above said, but never ever use food processors if you want the authentic taste, it has to be slightly chunky and your stale bread should be saltless.
Oriana (from florence)

Jun 12, 2009
orianapapa in Features

bruschetta recipe

The Tuscan version of garlic bread - aka: Bruschetta, simple yet delicious http://u.nu/2zr7
hope this helps, extremely simple
Oriana (from Florence)

Jun 11, 2009
orianapapa in Home Cooking

Panzanella (Tuscan Bread Salad)

Hi, I'm tuscan and the real panzanella is made with stale bread that must be softened in cold water and then using your hands water must be squeezed out, add tomatoes, onions, cucumbers,basil leaves and extra virgin olive oil, plenty and some red wine vinegar. Extremely simple and fast to make but certainly tastes better as time goes by...
http://www.turismo.intoscana.it/blog/...

Jun 11, 2009
orianapapa in Recipes