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Pasta Primavera
Pasta primavera ("Spring Pasta" in Italian) is an American dish that consists of pasta in a and fresh vegetables, invented in the 1970s. Origins In 1975, New York restaurateur Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Robert's Island, Nova Scotia. Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different. Maccioni then mixed butter, cream and cheese, with vegetables and pasta and brought the recipe back to New York City. The fame of pasta primavera traces back to Maccioni's New York City restaurant Le Cirque, where it first appeared as an unlisted special before it was made famous through a 1977 article in the ''New York Times'' by Craig Claiborne and Pierre Franey which included a recipe for the dish. The invention of the dish is contested; Le Cirque co-owner Sirio Maccioni claimed that his wife Egidiana threw it together from ingredie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagliatelle
Tagliatelle (; from the Italian ''tagliare'', meaning "to cut") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of ''tagliatelle'' are long, flat ribbons that are similar in shape to fettuccine and are traditionally about wide.''The Classic Italian Cookbook'', 1973 by Marcella Hazan ''Tagliatelle'' can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour. Origins Legend has it that tagliatelle was created by a talented court chef, who was inspired by Lucrezia d'Este's hairdo on the occasion of her marriage to Annibale II Bentivoglio, in 1487. In reality, this was a joke invented by humorist Augusto Majani in 1931. The recipe was called ''tagliolini di pasta e sugo, alla maniera di Zafiran'' (tagliolini of pasta and sauce in the manner of Zafiran) and it was served on silve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert's Island, Nova Scotia
Roberts Island is a community located in the Yarmouth Municipal District of Yarmouth County in Nova Scotia, Canada. History The island was called Île La Tour by Acadians, after Charles de Saint-Étienne de la Tour who had a trading post in this area. A settlement on the island prior to the Acadian Expulsion was also known as "Ouikmakagan". The island is said to be the birthplace of the American dish pasta primavera. In 1975, New York restaurateur Sirio Maccioni, then owner of the French restaurant Le Cirque, was visiting an estate on Roberts Island known as Shangri-La. The estate was owned by Italian Baron Carlo Amato and his American wife, Lorraine Manville, who hosted several high profile visitors at Shangri-La, including Italian actresses Gina Lollobrigida and Sophia Loren. The 600-acre estate featured a 270-acre mansion, wild boar hunting, a hedge maze, a domed pool and multiple guest homes. Nature conservation In 2016, the Nature Conservancy of Canada acquired a 20-hec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Dishes
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Encyclope ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian-American Cuisine
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans. As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide. Traditional influences Italian-American food is based primarily on the culinary traditions of Southern Italian immigrants, although a significant number of Northern Italian immigrants also came to the United States and also influenced this style of cuisine to some extent. Most of these immigrants arrived in the United States during the late 19th and early 20th centuries, and during this time, many Italians coming from Naples and Sicily moved to large A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cacio E Pepe
Cacio e pepe () is a pasta dish from the cuisine of the city of Rome.Boni (1930), p. 46 '' Cacio e pepe'' means "cheese and pepper" in several central Italian dialects. In keeping with its name, the dish contains grated Pecorino Romano cheese and black pepper, together with spaghetti, or traditionally tonnarelli. All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended, to make the sauce adhere well. Preparation The pasta is prepared in boiling salted water as usual; it is then poured into the grated pecorino mixed with black pepper, with a little of the hot, starchy, cooking water. The heat melts the cheese, and the starches in the water help bind the pepper and cheese to the pasta. There is aEnglish translation but it lacks important tips on getting this deceptively simple dish right. Google Translate works well. Variants While not traditional to cacio e pepe, seafood or bacon may be a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbonara
Carbonara () is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy. Origin and history As with many recipes, the origins of the dish and its name are obscure; however, most sources trace its origin to the region of Lazio. The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, one of which is ''pasta alla gricia''. Indeed, it is very similar to ''pasta cacio e uova'', a dish dressed with melted lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, according to som ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fettuccine Alfredo
Fettuccine Alfredo () or fettuccine al burro ("fettuccine with butter") is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese ('' it, pasta al burro e parmigiano'').Carnacina (1975), p. 72–73 As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. The dish is named after Alfredo Di Lelio, who featured the dish at his restaurant in Rome in the early to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish. The dish became widespread and eventually spread to the United States, where it remains popular. The recipe has changed, and its commercialized version—with heavy cream and other ingredients—is now ubiquitous. In the U.S., it is often served as a main course, sometimes garnished with chicken or other ingredients. In Italy, meanwhile, ''fettuccine al burro'' is generally considered home cooking, and "fettuccine Alfredo" is widely scoffed at by Italian wri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital media, digital subscribers. It also is a producer of popular podcasts such as ''The Daily (podcast), The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones (publisher), George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won List of Pulitzer Prizes awarded to The New York Times, 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national "newspaper of record". For print it is ranked List of newspapers by circulation, 18th in the world by circulation and List of newspapers in the United States, 3rd in the U.S. The paper is owned by the New York Times Company, which is Public company, publicly traded. It has been governed by the Sulzberger family since 189 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bob Lape
Bob Lape (born Robert Cable Lape; 1933 in Akron, Ohio) is an American broadcast journalist, writer, restaurant reviewer, and food critic. Career Lape worked as a reporter and news director at WCUE in Akron, Ohio, WICE in Providence, Rhode Island and WBZ (AM), WBZ in Boston, Massachusetts, before joining WABC-TV in New York City as a charter member of the ''Eyewitness News'' team in 1968. Originally hired as a Politics, political and crime reporter (beats he would continue throughout his run with the station), as well as being an occasional News presenter, anchor, Lape started a segment called "The Eyewitness Gourmet" in 1970. It became a highly popular feature on the program, running 1,200 times in 12 years and was called "the harbinger of the Television Food Network" by restaurateur Drew Nieporent. Lape also reviewed film and theater for WBZ-TV and WKBG-TV in Boston and for WABC-TV. After leaving Eyewitness News, he hosted a phone in talk show, ''Bob Lape's Food Show'', on W ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ed Giobbi
Edward Gioachino Giobbi (born July 18, 1926, in Waterbury, Connecticut) is an American artist and cookbook author. Giobbi's paintings and other renderings mostly appear in collections in Italy but also the U.S. His works have been shown in solo and group shows featuring a range from abstract impressionism to pop art. According to New York Times reviewer Edward Zimmer, Giobbi's early works reveal the influence of expressionism. These works depict a "dark sense of ambiguity and longing" contradicted by "buoyant" colors. "Mr. Giobbi's art then takes a different turn... more intellectual and formal", revealing the impact of cubism and formalism. Zimmer notes Giobbi's use of a protagonist, Linus, addressing issues of loss and abandonment. See the article "In Katonah with Nothing But Abstractions to Consider" by Vivien Raynor, New York Times, July 19, 1992, and Giobbi's response, "The Myth of Linus in Greek Mythology" New York Times, September 16, 1992. Giobbi's later works are autob ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierre Franey
Pierre Franey (January 13, 1921 – October 15, 1996) was a French chef, best known for his televised cooking shows and his "60 Minute Gourmet" column in ''The New York Times''. Early years Franey grew up in northern Burgundy, France. As a young man, he was in the United States at the outbreak of World War II, cooking in the French Pavilion at the 1939 New York World's Fair, and remained in New York rather than returning to Occupied France. He turned down an offer to become the cook for Douglas MacArthur. Franey served as a machine gunner in the U.S. Army. ''Le Pavillon'' After the war, Henri Soulé, who ran the French Pavilion's kitchen, re-opened Le Pavillon in New York City, and Franey became executive chef in 1952. Franey, along with Jacques Pépin, then an aspiring young cook on the staff of Le Pavillon, was hired in 1960 by the hotel and restaurant entrepreneur Howard Johnson, Sr., (a regular client at Le Pavillon) to revamp some of the Howard Johnson's resta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Craig Claiborne
Craig Claiborne (September 4, 1920 January 22, 2000) was an American restaurant critic, food journalist and book author. A long-time food editor and restaurant critic for ''The New York Times'', he was also the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food writing in the United States. Early life Born in Sunflower, Mississippi, Sunflower, Mississippi, Claiborne was raised on the region's distinctive cuisine in the kitchen of his mother's boarding house in Indianola, Mississippi. He essayed in premedical studies at the Mississippi State University, Mississippi State College from 1937 to 1939. Finding it to be unsuitable, he then transferred to the University of Missouri, where he majored in journalism and got his B.A. degree. Claiborne served in the United States Navy, U.S. Navy during World War II and the Korean War. After deciding that his true passion lay in cooking, he used his G.I. Bill ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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