Arancino al Ragù Siciliano Rivisitato (Italian Revisited Sicilian Ragù Arancino) Story of the Dish The Palermo style arancina is traditionally round and often filled with meat ragù, peas, and cheese. In eastern Sicily the conical shape is common and the masculine form arancino is widely used. This revisited recipe respects the Sicilian identity while concentrating on the mechanics that make the crust crisp, the rice cohesive, and the center hot and generous. The rice is not p

The Complete Professional Guide to Kitchen Knives and Classical Knife Cuts: French Names, Italian Terminology, Measurements, History, and Culinary Uses ZAFFERANO & CO. Introduction: A Chef’s Work Begins with the Knife Before the pan is heated, before the sauce is reduced, and before a plate reaches the dining room, a cook makes a series of decisions with a knife. How an ingredient is cut determines far more than its appearance. The size and geometry of each piece affect cooki

Minestrone alla Milanese Recipe Traditional Lombard Vegetable, Borlotti Bean & Rice Minestrone Traditional Lombard Vegetable, Borlotti Bean & Rice Minestrone Story of the Dish Minestrone alla Milanese Recipe Traditional Lombard Vegetable, Borlotti Bean & Rice Minestrone Story of the Dish Minestrone alla Milanese is one of Lombardy’s traditional interpretations of Italy’s great vegetable soup. What immediately distinguishes the Milanese version from many other regional minest