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Mario Grazia Italian Chef

Italy

Member since Apr 2011

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Reviewed Pasta with Sardines: Pasta con le Sarde

May 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

"Pasta con le sarde" isn't too easy to prepare, and this recipe is really well done, and well explained.
In my recipe, I add also almonds (reasted and chopped), combined with the sardines, raisins and pine nuts.

Mario Grazia"

Reviewed Spaghetti with Fresh Herbs

May 10, 2011 in on Food.com

Good recipe, quick and tasty.
It makes me think to another Italian dish, very similar: the ingredients are..."

Reviewed Mille Foglie

May 5, 2011 in on Food.com

In Italy "Millefoglie" is one of the favorite cakes for birthdays

Usually we don't use cornstarch, an..."

Reviewed "Meat Counter" Mixed Grill

Apr 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good recipe for mixed grill; usually in Italy we also cook some spare ribs, turkey breasts and "pancetta" (Italian bacon).
To cook the Salsa verde (green salsa) the traditional recipe doesn't include cornichons, but only white bread, parsley, garlic, 1 teaspoon of capers, anchovy, eggs, olive oil (extravergin olive oil is better) salt and...

Reviewed Pesto

Apr 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

The best way to make "pesto alla genovese" is using a traditional mortar in marble, and not the food processor
In Italy, with the Parmigiano, we also use granted Pecorino."

Reviewed Norma's Pasta: Pasta a la Norma

Apr 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good recipe!
I'd just add some advice to cook the eggplant cubes:
before sautéing vegetables such as eggplant or zucchini, the best thing is to slice them, place them in a colander and sprinkle with salt.
Thus, the excess liquid contained in the vegetables will be removed and the vegetables will be sweeter and crunchier...

Reviewed Norma's Pasta: Pasta a la Norma

Apr 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good recipe!
Just add some advice for cooking the eggplant cubes:
before sautéing vegetables such as eggplant or zucchini, the best thing is to slice them, place them in a colander and sprinkle with salt.
Thus, the excess liquid contained in the vegetables will be removed and the vegetables will be sweeter and crunchier...

Reviewed Norma's Pasta: Pasta a la Norma

Apr 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Some tips for cooking the eggplant cubes:
before sautéing vegetables such as eggplant or zucchini, the best thing is to slice them, place them in a colander and sprinkle with salt.
Thus, the excess liquid contained in the vegetables will be removed and the vegetables will be sweeter and crunchier after cooking.

Do...

Reviewed Norma's Pasta: Pasta a la Norma

Apr 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Some tips for cooking the eggplant cubes:
before sautéing vegetables such as eggplant or zucchini, the best thing is to slice them, place them in a colander and sprinkle with salt.
Thus, the excess liquid contained in the vegetables will be removed and the vegetables will be sweeter and crunchier after cooking.

Do...

Reviewed Norma's Pasta: Pasta a la Norma

Apr 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Some tips for cooking the eggplant cubes: before sautéing vegetables such as eggplant or zucchini, the best thing is to slice them, place them in a colander and sprinkle with salt.
Thus, the excess liquid contained in the vegetables will be removed and the vegetables will be sweeter and crunchier after cooking.
Do you know the story...

Reviewed Norma's Pasta: Pasta a la Norma

Apr 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Some tips for cooking the eggplant cubes:
before sautéing vegetables such as eggplant or zucchini, the best thing is to slice them, place them in a colander and sprinkle with salt.

Thus, the excess liquid contained in the vegetables will be removed and the vegetables will be sweeter and crunchier after cooking.

Do...

Reviewed Norma's Pasta: Pasta a la Norma

Apr 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Some tips for cooking the eggplant cubes:
before sautéing vegetables such as eggplant or zucchini, the best thing is to slice them, place them in a colander and sprinkle with salt.

Thus, the excess liquid contained in the vegetables will be removed and the vegetables will be sweeter and crunchier after cooking.

Do...

Reviewed Classic Italian Lasagna

Apr 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

This lasagna seems to be a "mix" of various lasagna recipes.
The Italian classic lasagna features both beef and pork meat. Furthermore, I usually avoid using mozzarella or ricotta, or it would "cover" the taste of the meat and the pasta: bechamel is the right ingredient to put between the layers of pasta."

Reviewed Spaghetti alla Carbonara

Apr 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

I suggest using Pecorino cheese, not Parmigiano! (that's what the authentic Italian recipe tells).
When you mix the eggs and the cheese, add some tablespoons of cooking water or it could turn out too dry.
You should also avoid parsley in this recipe

Enjoy!

"

Reviewed Pesto alla Genovese

Apr 5, 2011 in Food Network Community Toolbox on FoodNetwork.com

If you can, you should try using a traditional mortar instead of the food processor: you will get a tastier pesto! When using a food processor, be sure to run it on low speed to avoid overheating the basil leaves.
Put the bowl of the food processor in the freezer, or add some ice cubes to the basil leaves, to maintain the bright green color....

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