Lessons Learned from Italian Cooking: Tubetti Cacio e Uova

Lessons learned from Italian Cooking #3: Pasta is a blank canvas. You can dress it up with basically anything you have in your fridge, freezer, and pantry. Some of the most basic ingredients such as eggs, cheese, and fresh herbs can come together and create a decadent dish that you will want to share with friends and family.

In this edition of Lessons Learned, I have made

 Tubetti Cacio E Uova: Tubular Macaroni with Cheese and Egg.

Restaurant ReCreations: Scarpetta's "Spaghetti with Tomato & Basil"

  

The finished product of my Restaurant ReCreation of
Scarpetta's "Spaghetti with Tomato & Basil"

Welcome to the first post in our series, Restaurant ReCreations, where we will take a look at some of your favorite restaurant dishes and explore how you can recreate them right at home in your very own kitchen! We will explore dishes from different cuisines and varying types of restaurants all while trying to keep it simple enough that the most amateur chef in all of us could follow along and turn out a quality interpretation of that restaurant's best offering. And with that in mind, let's jump into our first Restaurant ReCreations adventure!

Lessons Learned from Italian Cooking: Marinara Sauce & Neopolitan Meatballs

Lessons learned from Italian Cooking #1: You don't need to let marinara sauce simmer ALLLL DAYYY long! I don't know why I had in my head that in order to make a good marinara sauce, it needed to be an all day event. WRONG-O! With the right ingredients, you can have delicious marinara sauce in about 20 minutes.

Lessons Learned through Italian Cooking

Who Can Resist THAT?

I'm bustin out my cookbook (Naples at Table), putting on my apron, getting in touch with my Italian heritage, making my Nonna (Italian for 'grandmother') proud, and taking myself on a little culinary adventure through Italy. Join me!