food is me

food-related things that i'm currently obsessing over whether it be places to try, recipes, or food icons.
Posts tagged “italian”
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Where to stock up on your Barilla

via Serious Eats

D. Coluccio & Sons: 1214-20 60th Street, Brooklyn, NY, 718-436-6700,dcoluccioandsons.com


Buon Italia: 75 9th Avenue, New York, NY, 212-633-9717, buonitalia.com

DiPalo’s: 200 Grand Street, New York, NY, 212-226-1033, dipaloselects.com

Faccio’s Pork Store: 260 Bleecker Street, New York, NY, 212-243-1974 

Salumeria Rosi: 283 Amsterdam Avenue, New York, NY, 212-877-4800,salumeriarosi.com

Addeo Bakers: 2372 Hughes Avenue, Bronx, NY 10458, 718-367-8316

Posted on January 22, 2010 with 12 notes
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I spent my lazy Columbus day drooling over Lidia Bastianich making Veal Scallopini so it was only natural that after the gym yesterday, I decided to make a similar dish  - Chicken Scallopini.  I followed the Turkey Scallopini recipe from the new Gourmet Today cookbook substituting chicken for turkey, omitting the flour dredging to make it somewhat healthier and adding a bit of vermouth to the chicken broth to give the dish a little kick.  To add some carbs to the meal, I tossed some al dente linguini in the leftover vermouth/caper sauce and added some sauteed, chopped tomatoes.  Such an easy, simple dish for a quick weeknight meal.  I think I will add sauteed broccoli next time to round out the meal a bit more, but not bad for my first time.

I spent my lazy Columbus day drooling over Lidia Bastianich making Veal Scallopini so it was only natural that after the gym yesterday, I decided to make a similar dish  - Chicken Scallopini.  I followed the Turkey Scallopini recipe from the new Gourmet Today cookbook substituting chicken for turkey, omitting the flour dredging to make it somewhat healthier and adding a bit of vermouth to the chicken broth to give the dish a little kick.  To add some carbs to the meal, I tossed some al dente linguini in the leftover vermouth/caper sauce and added some sauteed, chopped tomatoes.  Such an easy, simple dish for a quick weeknight meal.  I think I will add sauteed broccoli next time to round out the meal a bit more, but not bad for my first time.

Posted on October 14, 2009
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I began craving pesto pasta after reading Adam Roberts The Amateur Gourmet and found myself buying fresh pesto sauce this afternoon at Russo’s Mozzarella & Pasta.  The shop itself was quite impressive with all sorts of Italian treats and I almost expected for an Italian grandma to pop up behind the counter to ring me up.  Alas, she wasn’t there but the pesto pasta still turned out quite tasty.

I began craving pesto pasta after reading Adam Roberts The Amateur Gourmet and found myself buying fresh pesto sauce this afternoon at Russo’s Mozzarella & Pasta.  The shop itself was quite impressive with all sorts of Italian treats and I almost expected for an Italian grandma to pop up behind the counter to ring me up.  Alas, she wasn’t there but the pesto pasta still turned out quite tasty.

Posted on September 18, 2009 with 1 note
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Rocco Ristorante

Two words embody Rocco Ristorante: great service.  During my NYU days, I’ve always been curious about Rocco Ristorante but for some reason never found myself there for dinner.  When I saw that Restaurant.com had it listed as part of their gift certificate program last week, I figured this would be the perfect time to give it a try.

The interior was quite old-fashioned but it was built in 1922 after all so that did not faze us.

We were served bruschetta to entertain us as we made our meal choices. For dinner, I had the pork tenderloin stuffed with spinach, ricotta and some other savory flavors I cannot describe.  My beau tried the sauteed veal with a light layer of eggplant, tomato caponata sauce and my dad had the veal piccata which was very tender. Overall, we were quite pleased with our meal and the flavors were outstanding.  While Frankie’s is still by far my favorite Italian restaurant, the impeccable service would bring me back more often than not. After all, there just isn’t service like that anymore in New York.

Posted on September 17, 2009 with 3 notes
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