Jan 31
Risotto svuota-frigo, or if you like “all-I-have-left-in-the-fridge risotto”. This is not a “proper” recipe for risotto, but my way to use up those little bits left in the fridge from previous recipes. It is a way to prepare a satisfying dish for dinner with whatever I have, when I had not planned something in advance. …
Jan 30
Yesterday, inspired by a restaurant menu, I wanted to prepare a soup with sweet potatoes. I took my “The Soup Bible” (a book by Debra Mayhew), and found this recipe which I liked. The sweetness of the two root vegetables comes through strongly in this delicious recipe. I decided to balance the sweetness adding a …
Jan 27
I went to buy a few things for dinner today and I found these beautiful Maine shrimp that I could not resist. They are in season now and they looked so fresh. In Italy we are used to buying “whole” shrimp with the heads on. In fresh shrimp, the head is where you find most …
Jan 26
These semifreddi are a favorite in our house and they are incredibly easy to prepare . The nice thing about these little desserts is that you can keep them in the freezer. When you have a guest or simply feel like having something sweet: just take them out of the freezer, let them get soft, …
Jan 24
(Jump to the recipe ) This is a very simple yet delicious recipe and right now it is peak season for radicchio, mid-winter. I love grilled radicchio which in my opinion is the best part of a grilled vegetable platter. Here I prepared it with some melted cheese. Radicchio has an high antioxidant content rivaling …
Jan 22
Welcome to the NY al dente kitchen! Let’s start with an aperitivo to celebrate the opening of this new blog with a toast! Grab a glass of wine and have a bite of these mini erbazzoni. The erbazzone is a traditional Italian savory pie originally from Reggio Emilia with a filling basically made of swiss …
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