by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
Learn how to make the quintessential American-Italian version of Linguine and clams. Linguine Alle Vongole. This version does use canned clams the benefit being no matter where you are in the world and no matter what the season is you can make this dish. I learned...
by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
Learn how to make Linguine and Clams in the authentic Italian method. This version which is #1 of 3 different versions uses fresh clams, parsley stems, garlic, hot pepper linguine, parsley leaves and of course fresh clams. Once you understand how the original linguine...
by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
Stocks are the basis for all good food. Learning how to make a classic chicken stock is not only easy, it’s a must for anyone who really wants to excel in the kitchen. Stop buying packaged chicken broth or stock, or better yet the misnamed “bone...
by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
Chicken Cacciatore in Italian is actually Pollo Alla Cacciatora. It’s a hearty dish that literally translated means Hunter’s Style Chicken. It’s traditionally made with Rabbit rather than chicken, but because rabbit is not an animal that (in America at least) is...
by Chef G.S. Argenti | Mar 3, 2022 | Italian-American Cuisine
This is the classic recipe for Spaghetti Aglio e Olio from the south of Italy. It was/is a very simple peasant dish that can be made very quickly using very few ingredients. Spaghetti, garlic, oil, parsley and hot pepper that’s it. Join Chef G.S. Argenti as he...
