Italian Dish

Focaccia Integrale // Whole-wheat, Sourdough Focaccia

The internet is RIFE with focaccia content right now so we thought we'd keep things relevant by bringing you guys some Italian focaccia made with sourdough starter! There's basically nothing better than fresh, homemade focaccia and if you've got flour, water, olive oil, salt, and a bowl, you've probably got everything you need to make this recipe.  If you want to make the recipe in this episode, consider supporting the show on Patreon: for just $3 a month, you'll get exclusive access to one recipe per week and become a  member of the Italian Dish Cooking Club!In this episode:Make whole-wheat focaccia with sourdough starter (lievito madre in Italian)!Talk about shifts in habits and hobbies after becoming a mother / during a pandemicListen until the end for a taste test done by Italian Dish baby!Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

Tuscan Beans // Fagioli all’Uccelletto

Nothing too fancy, in fact this dish is cheap, filling, and easy- hallmarks of Tuscany's cucina povera, or peasant food. Delightfully comforting and deceptively simple, a big pot of beans with some crusty sourdough bread sounds perfect right about now.If you want to make the recipe in this episode, consider supporting the show on Patreon: for just $3 a month, you'll get exclusive access to one recipe per week and become a  member of the Italian Dish Cooking Club!In this episode:Learn the secrets to no-fuss Tuscan beansListen carefully for moments of toddler mayhem in the background Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

How to Prep Artichokes // Carciofi Spinosi Sardi D.O.P.

Have you ever wondered how to prepare fresh artichokes? Do you find them intimidating like I used to? This week's episode is all about carciofi spinosi Sardi D.O.P. (and about artichokes/carciofi in general).If you want to make the recipe in this episode, consider supporting the show on Patreon: for just $3 a month, you'll get exclusive access to one recipe per week and become a member of the Italian Dish Cooking Club!In this episode:I talk you through how to clean and prep fresh artichokes of any varietyWe get a mini intro in what D.O.P. food labels mean in Italy (for more on what D.O.P. means, check out my friend and fellow American ex-pat in Florence, Rachel's podcast 2 Minutes 2 ItalyTeaser on a podcast collab that's in the works!Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

Fennel and Orange Salad // Insalata di Finocchi e Arance

I think it's safe to say we could all benefit from this salad! Fennel is great for digestion (an all-Italian obsession) and its refreshing crunch pairs amazingly with the sweet and tangy oranges! That's right, oranges and fennel...in a salad- believe. If you want to make the recipe in this episode, consider supporting the show on Patreon, for just $3 a month, you'll get exclusive access to one recipe per week and become a member of the Italian Dish Cooking Club!In this episode:Make Insalata di Finocchi e AranceCatch up on the end of the holiday season in ItalyFind out what Italians celebrate on January 6Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

Pizzoccheri with Paolo from Thoughts on the Table

Have you ever heard of Pizzocheri? A cozy winter classic, this one-pot pasta dish is made from buckwheat flour and has potatoes, cabbage, cheese, and butter! Uh, yum. This hearty, homestyle dish is native to the Valtellina valley in northern Italy. Our guest, Paolo Rigiroli, teaches me how to make Pizzoccheri for the first time! This week's recipe is brought to you by Paolo from his blog Disgraces on the MenuIn this episode:Learn how to make Pizzoccheri from our first Italian guest, Paolo!Pro-tips on perfecting your pizzoccheri Why Italians might avoid eating garlicQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

Cappelletti

Originally this episode was supposed to be the first course dish I made for my Italian family's Christmas lunch. The original recording of this episode was also made with the help of my friend and pasta guru, Chris D'Alessandro from @im.pasta.re but as fate would have it, my audio was compromised! Don't fret though guys, you can go back and listen to our first episode together Pici All'Aglione and stay tuned, cause he'll be back on the podcast in no time. Just like in cooking Italian food, you've got to learn to roll with the punches and if that isn't the perfect idiom for 2020, I don't know what is!Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon!In this episode:Make egg pasta dough without a machine (with tips I learned from Yummy Italy !)Listen up to find out what I've been assigned to make for Christmas pranzo (lunch) 2020Learn what went wrong the first time I made this type of pastaMake cappelletti pasta! - Traditionally eaten in a meat broth on Christmas, get a taste of how much Italian women love their families / how much they love their foodQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

Mulled Wine // Vin Brulè

2020 took a lot away from us, but one thing it couldn't take was our vin brulè! A staple of European Christmas markets-- or at least the one in Piazza Santa Croce in Florence--December wouldn't be complete without a fragrant mug of spiced wine and a cozy chat with close friends!Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! In this episode:Make your own Vin Brulè and have your house smelling festive in no timeCatch up with my original Christmas market pals - ex-pat-in-Rome, Laura, and re-pat-in-Chicago, EmilyEnjoy your drink the socially-distanced, 2020 way --without all the downsides of the original Christmas market experience! (Listen for anecdotes involving pretzels)Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

Bombardino Cocktail

It's beginning to look a lot like a boozy Christmas! I like to think of the bombardino as Italy's version of a boozy egg nog treat. More of a dessert than a proper cocktail, it's sure to warm your spirits this winter.Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon! https://italiandishpodcast.com/bombardino/In this episode:Make (and enjoy) a Bombardino with British ex-pat, Anneka!Discover the origins of this Italian winter cocktailChit-chat with Anneka about the Christmas season in Italy and what we miss about the holidays at homeQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comSupport the show (https://www.patreon.com/italiandish?fan_landing=true)

Chestnut Pasta // Lasagne Bastarde

Lasagne bastarde, despite its somewhat indecent name, is a typical dish from the northwestern corner of Tuscany. Made from chestnut flour this deconstructed lasagne is just one of many creative uses of this Autumnal nut. Chestnuts, in fact, have always been an important source of calories and nutrients in the Tuscan diet- not to mention their smoky, sweet, nutty flavor.Get exclusive access to the recipes in each episode by joining the Italian Dish Cooking Club on Patreon!In this episode:Make chestnut pasta (+30 minute pasta nap)Learn about how generations of Tuscans have survived and thrived on this foraged fruitPasta Grannies' video about Chestnut flour productionQuestions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

Persimmon Tart with Cocoa Crust and Hazelnuts

This week is American Thanksgiving and thanks to some generous friends, I'm up to my ears in persimmons! According to farming tradition, persimmons are magical and they hold the secret to predicting winter weather! What's the secret? Listen to find out!In this episode:Make Giulia Scarpaleggia's Crostata al Cacao con Cachi e Nocciole!Why you should embrace that the holidays are going to be different this yearHow and why we're celebrating Thanksgiving in our little Italian-American familyIn the spirit of Thanksgiving, this month I'm matching my Patron's support on Patreon to make a donation to support a friend's Aunt in Venezuela who is currently battling cancer.  Thank you for supporting this podcast in any way you can, it means the world to me.What are you thankful for this year? Besides the fact that it's almost over...Questions or comments about the recipe? Suggestions for what our next recipe should be? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)