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...
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
Egg cookery seems simple, and it is but it’s not simplistic. There are many things you need to know about how to cook eggs and one of those core competencies is the cooking of a classic omelet. It seems daunting when you don’t know how but with a little instruction...
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
In order to raise the bar with the way you cook there are some core competencies you should master. Most of them are not that difficult. Tomato Concasse is one of those refinements that you should know how to make. It’s very simple at its core and will take your...
by Chef G.S. Argenti | Mar 25, 2022 | Italian-American Cuisine
Nothing compares to fresh pasta especially when it’s rolled out really thin. Now cook it and top it with a pesto made with pistachios, lemon and olive oil, along with Parmigiano-Reggiano cheese and some finely minced chives and you have heaven on a plate. Join...
