by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
What is the closest you can get to eating a Pizza Margherita within minutes without having to have an oven or go to a pizzeria? It’s a Margherita Omelette using canned organic tomatoes, fresh basil, mozzarella and 100% extra virgin olive oil from California....
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
Tomato Concasse is at its core a tomato that has been peeled, deseeded and cut into pieces but still left “raw”. In this way the undesirable skin, as well as a lot of the moisture is taken out of the tomatoes leaving the meat of the fruit (yes, a tomato is a fruit)....
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
This pasta is the meeting of north and south Italy. Pappardelle which is a typically northern pasta along with the famous Parmigiano-Reggiano teams up with Lemon, Mint, Basil, Hot Chili and Extra Virgin Olive Oil to produce one of the easiest, fastest and most...
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
Known the world over as the most famous pizza coming out of Naples, Italy the Margherita is also perhaps the most beloved combination of ingredients for pizza. Using fresh tomatoes with eggs is not an easy task because of the water in the tomatoes. However using...
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
Imagine the iconic pizza Margherita being made into an omelet. If you enjoy the pizza Margherita and you love breakfast or brunch like my friend Gina Marzola then you’ll love this version of the classic omelette. Here are two classics that meet one another to create a...