#italian-cooking

#italian-cooking

Anyone can tell you how to cook Italian food - a preliminary search on YouTube will throw up millions of meticulously detailed tutorials competing for your attention. However, when you want to understand why Italians cook the way that they do, you'll want to turn to the culinary maestros and virtuosos at the forefront of this cuisine, from Marcella Hazan and Anna del Conte to Nancy Silverton. But you wouldn't want to consider the Italian cookbooks written by them as simple recipe books, either.

It's a well-known method that I learned while working with Italian chefs to celebrate in-season cavolo nero and new season extra-virgin olive oil, keeping the sauce as simple as possible to let each of them sing. You can serve this sauce however you like: I often stir it through pasta for a quick dinner, but when I have more time, I stir it through a white risotto.

A properly preheated pizza stone makes a significant difference, creating a crispy bottom crust essential for authentic pizza. Preheat it to 500°F for at least 30 minutes.

Giardiniera, a beloved Midwest condiment made of pickled veggies, enhances charred cabbage with crunch and flavor, intensified by a zesty vinaigrette.