New recipes

Pasta Brioni: Where You're Treated Like Family

Pasta Brioni: Where You're Treated Like Family



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I remember the days not so long ago when you could walk into a restaurant and be greeted by name. You'd know at least half the waitstaff, all of which were men, just from the neighborhood. And you'd be served your favorite dish, the one you'd ordered time and time again. This is what it was like for me growing up in South Philly.

Italian American restaurants could be found on every corner back home. And maybe the food was not as good as mom's but it was good none the less in a comfortable, familiar sort of way. You had your top pick, where you went on a night out.

A recent visit to Pasta Brioni in Scottsdale reminded me of those days; bringing back memories of long-ago dinners. Dark wood, cozy leather booths, paneled walls, and the food... It will be hard to find anything more classic Italian American here in the desert.

Over the past 20 years Pasta Brioni has refined its service to reflect the family traditions and customs found on the East coast. They have built an exceptional team of workers that set out to care for guests as if they were family. From the traditional pasta dishes to prime steaks and classic desserts, the menu showcases an array of Italian classics.

Appetizers include several salads, like the beet, mixed greens and feta (pictured), which is tossed in balsamic vinaigrette before molded into a tower on your plate.

The made to order Tuscan bean soup features red beans instead of the classic white and pairs wonderfully with the homemade garlic bread given freely to each table.

There's no denying that the portions at Pasta Brioni are huge. I could barely finish my cioppino even though it was one of the better seafood stews I've had in a while, and the veal chop wrapped around a sausage link with prosciutto and provolone was no match for my dining companion.

The menu is a flexible design, allowing the chef to use the freshest and most seasonal ingredients to customize items around each guest’s taste. The restaurant is large and composed of many rooms, making it great for parties of various sizes. There's an intimate space that seats about 20, a larger room that can hold up to 40 and an outdoor patio that is a perfect spot for a cocktail reception for a group of 50.

The next time you find yourself in Old Town Scottsdale be sure to make your way to Pasta Brioni and let them welcome you, as is the classical East Coast Italian way, into their family.


29 Things To Bake When You're Bored

Boredom usually leads to endless television marathons, social media stalking, and, of course, ordering your favorite takeout. But it can also lead to some quality time in the kitchen. There are plenty of tasty and fulfilling recipes you can bake when you’re bored. All it takes is some flour (usually), some chocolate (sometimes), and an empty stomach (obviously). And it's much more satisfying than scrolling through social media again. You already know how your third cousin feels about Confederate flags (ugh).

Instead of opting for Oreos, try your hand at making some irresistible chocolate cake. Or if you want something a bit savory, skip the instant crescent rolls and attempt to whip up some biscuits from scratch. You don’t have to be a pastry chef to master some decadent dessert recipes. Plus, you can always pretend you’re on Chopped or Master Chef to up the ante a bit. You can even start a baking competition with a friend. At the very least, you’ll be left with a delicious dessert. You can even watch a baking show while eating it! Imagine the possibilities!

Whether you need to satisfy a chocolate craving or you’re down to experiment with lots of dessert recipes, these 35 recipes won’t do you wrong — even if you’re gluten-free or vegan. So the next time you feel boredom striking, stay away from endless scrolling and leave your Gilmore Girls for another day — or just wait until you’ve got some delicious baked goods to enjoy with it.


45 pasta recipes that are guaranteed to make everyone at the dinner table happy

Here are our favourite pasta recipes, from quick and easy mid-week meals, to homemade pasta recipes that are perfect for a dinner party.

Looking for quick and easy pasta recipes to enjoy midweek? A delicious bowl of pasta is bound to please the whole family, so make sure you check out our top pasta recipes for inspiration.

Whether you're after a simple dish you can whip up in under half an hour, fancy making an easy pasta bake to pop in the oven or even want to try your hand at making your own homemade pasta, we've rounded up 42 classic recipes for every lover of Italian cuisine.

The first step to a tasty and authentic pasta dish is often a simple tomato sauce, so make sure you check out our step-by-step guide to making the perfect tomato sauce here. And, if you'd really like to test your skills and take your pasta dishes up a notch, then follow our guide to making homemade pasta like a pro.


50 Best Family Meals That Your Whole Crew Will Look Forward to Eating

When you think of "family meals," what first comes to mind might vary from person to person. For some, it's the image of a family sitting around a big feast&mdasha pleasant, calm scene. However, those in charge of cooking might find that the term conjures up feelings of stress, coming up with easy dinner ideas that are home runs night after night. For those of you in the latter boat, fear not! This list rounds up some fantastic family meals that can feed your crew while minimizing stress in the kitchen.

For instance, try one of the many casserole recipes that are always crowd-pleasers, yet are surprisingly easy to make. While there are plenty of options, the chicken and wild rice casserole with Gruyère stands out because it looks (and sounds) so fancy! We guarantee your family will be blown away. A sheet pan dinner&mdashlike the delicious chicken fajitas recipe&mdashis another easy-to-make meal that's also fun to get the kids involved with. "You can show little ones how to chop safely and let them have fun arranging the dish," Ree Drummond says. And when in doubt, quick pasta recipes will do the trick!

Your days of stressful weeknight menu planning will be a thing of the past once you take a look at these easy family meal ideas.


60 Family-Friendly Dinner Recipes to Please Even the Pickiest Eaters

These quick, easy dinner recipes are so delicious it'll be hard for even the pickiest eaters to say no. Don&rsquot believe us? Give this list a look and try one out. We're sure your little ones will be asking for seconds! Best part: they're easy to make too. With plenty of slow cooker meals and easy one pot meals ahead&mdashsome dishes only take 10 to 15 minutes to put together! We&rsquove got classic favorites as well as fresh, kid-approved pastas and casseroles. If you&rsquore ready to take on a cheap dinner idea that's also a crowd-pleaser , take a look through some of our favorite dinner ideas right here.

Lasagna's a classic kid fave, but it takes hours to cook in the oven, right? Not this simple one-pan version, which can be put together in just 40 minutes.

Craving a kid-friendly dish that'll also appeal to adults? Whip up this creamy, cheesy pasta dish. It's a surefire hit.


History of pasta

Nothing says Italy like its food, and nothing says Italian food like pasta. Pasta is integrant part of Italy’s food history. Wherever Italians immigrated they have brought their pasta along, so much so today it can be considered a staple of international cuisine. Unlike other ubiquitous Italian products like pizza and tomato sauce, which have a fairly recent history, pasta may have a much older pedigree, going back hundreds -if not thousands- of years. Unravelling the long and often complex history of this dish we have to look at its origins and some of the myths surrounding it.

19th century Maccaronaro selling pasta

Many school children were taught that the Venetian merchant Marco Polo brought back pasta from his journeys to China (along with gelato, some believed…). Some may have also learnt that Polo’s was not a discovery, but rather a rediscovery of a product once popular in Italy among the Etruscans and the Romans. Well, Marco Polo might have done amazing things on his journeys, but bringing pasta to Italy was not one of them: noodles were already there in Polo’s time.

History of pasta: drying pasta toward the beginning of the 1900

There is indeed evidence of an Etrusco-Roman noodle made from the same durum wheat used to produce modern pasta: it was called “lagane” (origin of the modern word for lasagna). However this type of food, first mentioned in the 1st century AD, was not boiled, as it is usually done today, but ovenbaked. Ancient lagane had some similarities with modern pasta, but cannot be considered quite the same. The country will have to wait a few centuries for its most popular dish to make a further culinary leap forward.

Spaghetti (at the time called macaroni) drying in the streets of Naples, circa 1895

Like so much of southern Italian life, the Arabic invasions of the 8th century heavily influenced regional cuisine. Today, the presence of Arabic people in the south of the peninsula during the Middle Ages is considered the most likely reason behind the diffusion of pasta.

The modern word “macaroni” derives from the Sicilian term for kneading dough with energy, as early pasta making was often a laborious, day-long process. How these early dishes were served is not truly known, but many Sicilian pasta recipes still include typically middle eastern ingredients, such as raisins and cinnamon, which may be witness to original, medieval recipes.

This early pasta was an ideal staple for Sicily and it easily spread to the mainland since durum wheat thrives in Italy’s climate. Italy is still a major producer of this hard wheat, used to make the all-important semolina flour.

Eating spaghetti in the street

By the 1300’s dried pasta was very popular for its nutrition and long shelf life, making it ideal for long ship voyages. Pasta made it around the globe during the voyages of discovery a century later. By that time different shapes of pasta have appeared and new technology made pasta easier to make. With these innovations pasta truly became a part of Italian life. However the next big advancement in the history of pasta would not come until the 19th century when pasta met tomatoes.

Although tomatoes were brought back to Europe shortly after their discovery in the New World, it took a long time for the plant to be considered edible. In fact tomatoes are a member of the nightshade family and rumors of tomatoes being poisonous continued in parts of Europe and its colonies until the mid 19th century (check the history of tomato here). Therefore it was not until 1839 that the first pasta recipe with tomatoes was documented. However shortly thereafter tomatoes took hold, especially in the south of Italy. The rest of course is delicious history.

Pasta Today

It is estimated that Italians eat over sixty pounds of pasta per person, per year easily beating Americans, who eat about twenty pounds per person. This love of pasta in Italy far outstrips the large durum wheat production of the country therefore Italy must import most of the wheat it uses for pasta. Today pasta is everywhere and can be found in dried (pasta secca) and fresh (pasta fresca) varieties depending on what the recipes call for. The main problem with pasta today is the use of mass production to fill a huge worldwide demand. And while pasta is made everywhere, the product from Italy keeps to time-tested production methods that create a superior pasta.

Pasta History

Dried Pasta

There are roughly 300 different shapes and varieties of dried pasta in Italy, even more counting regional differences. Shapes range from simple tubes to bow ties (farfalle, which actually means “butterfly”), to unique shapes like tennis rackets (racchette). Many, but not all of these types, are usually available wherever pasta is made. By Italian law dried pasta must be made with 100% durum semolina flour and water, a practice that all but the worst quality pasta makers worldwide have since adhered to. However there are two factors in dried pasta from Italy that make it typically better than most other products: extrusion and drying methods.

Dried pasta, especially the more complex shapes (such as radiatore) are designed for grabbing and holding onto sauces. Dried tube pasta (ziti or penne) often has ridges or slight abrasions on the surface to hold onto the pasta sauce as well. These ridges and bumps are created during the extrusion process, when the pasta is forced from a copper mold and cut to desired length before drying. These molds, while expensive and prone to wear, are favored for making the best dried pasta. However most producers worldwide use steel molds that produce pasta that is too smooth to hold onto sauce. Fortunately more pasta makers outside of Italy are starting to use the older style copper molds.

After the pasta is cut it must be dried using a process of specific temperature and time. This is another area where mass produced pasta falls short of good Italian pasta made the correct way. The mass produced pastas are dried at very high temperatures for a shorter time than quality pasta. Traditional pasta is allowed to dry slower, up to 50 hours at a much lower temperature. It is after the pasta is fully dried that it is packaged. The result is a product with a much better mouth-feel, quicker cooking time, and superior sauce holding noodles.

Fresh Pasta

Essentially all pasta starts out as fresh pasta but some is made to be eaten “soft”. Fresh pasta can be made with slightly different ingredients than the dried variety. Many northern regions of Italy use all-purpose flour and eggs while southern Italy usually makes theirs from semolina and water but it depends upon the recipe.

Serving pasta that is made fresh that day shows a great deal of care in preparation and a high level of pride in the household’s culinary skills. However fresh pasta is not inherently better than dried pasta, it is just different and is used in different situations. Some types of pasta are served only fresh, others only dried and some others can have fresh and dried versions. It is in this case that it can be argued that fresh is better than dried pasta. Fresh pasta has been made in households throughout Italy for generations but the region of Emilia-Romagna has the reputation of making the best. Here fresh pasta is often served with cream sauces or a simple sauce of butter and sage while light tomato sauces are reserved for the summer months. Following the simple but important rule of using fresh local ingredients, the Piedmontese serve their fresh pasta with a butter sauce covered with slices of decadent local black truffles. Wherever you are in Italy, being served fresh homemade pasta is a real treat as you can be assured that the pasta was made that day and will have a taste that will make you rethink notions of what good pasta is.

Fresh Homemade Pasta Ph. depositphoto/NatashaBreen

Buying and Cooking Pasta

When buying either fresh or dried pasta, look for a well made brand that uses the best ingredients such as only semolina flour for dried pasta. The pasta should have a rough surface and not too smooth, as smooth pasta will not hold onto sauce. The noodles should be compact and heavy for their size in order to stay together when cooking. Remember to stay away from mass-produced cheap pasta, you will just be disappointed come dinnertime. For fresh pasta look for the expiration date on the package and take a good look at the pasta. If it looks cheap then it probably is, if the pasta feels heavy in the package and has a nice color and texture it is worth buying. Many Italian bakeries and groceries also make fresh pasta that will be better than anything you could find at a supermarket and you may even get a family sauce recipe as well. However remember not to overcook your pasta, the world’s greatest sauce cannot save mushy pasta.

It cannot be stressed enough cook pasta until it is al dente, firm to the teeth yet tender. Many Americans cook pasta until it is too soft, a minute or two less of cooking time will give you authentic Italian pasta. Fresh pasta will take even less time to be cooked to perfection. Another key to perfect pasta is to use a large cooking pot and plenty of water this will stop the pasta from sticking and will also ensure every inch of pasta will be cooked though. Don’t forget to add plenty of salt to the cooking water before adding the pasta, good pasta almost never has salt in it so this is the only time it can be seasoned. Some people add a little olive oil to the cooking water to stop the pasta from sticking and while that works for larger pasta like lasagna it is not necessary if you use a large pot, plenty of water and remember to stir the pasta. When draining the pasta remember to save about a cup of the water in the pot, this starchy water will add a little body to whatever sauce you choose. Never, ever rinse off the pasta after cooking unless you’re making pasta salad. Washing off all that starch and salt will kill any flavor your pasta once had.

When it comes to sauce it is really up to personal preference unless you are trying to follow a traditional recipe. A good rule is to remember simple pasta works best with simple sauces while complex shaped pastas are ideal for thicker sauces. There is no shortage of great pasta and sauce combinations and each is worth trying. However it is important that you use high quality pasta cooked properly to ensure authentic flavor.


You Should Always Salt Your Pasta Water—Here's Why

Want to make your most delicious pasta yet? Then be sure to do as Nonna says.

If you grew up cooking at your Italian nonna&aposs side, then perhaps you already know the secret to perfectly moist meatballs, that pasta water should always be "as salty as the sea," or how singing to your red sauce will make it taste better. Fine, maybe that last part won&apost make much of a difference (apart from a mood boost), but we&aposre here to confirm that Nonna did make a great point about the pasta water.

For the rest of us who had to learn the hard way, salting your water is the first and arguably most important step to a great bowl of pasta. If you&aposve ever forgotten this step, you may have noticed that the final dish didn&apost quite taste right. That&aposs because no matter how perfect that Bolognese or Alfredo sauce tastes off the spoon, you&aposre in for a pretty bland forkful of pasta if you&aposre strands aren&apost cooked in salted water. 

Old wives&apos tales say it must be so, but what does the research say? Scientifically speaking, there&aposs only one valid reason to salt your pasta water: it evenly seasons each noodle from the inside out. In culinary school, chefs-in-training are taught to season their dish a little bit at a time from the first step on this enhances each ingredient and builds gradual, more complex flavors. This same philosophy applies when cooking pasta, where salting the water is like laying the foundation down to a great meal.

For amounts, let&aposs go beyond Nonna&aposs Mediterranean Sea analogy: Most experts recommend a heaping tablespoon of salt per gallon of water (or per pound of dry pasta). Give the water a taste once the salt has dissolved it should taste briny, but not knock-you-over salty. For the sodium patrollers, at ease: Your pasta will not absorb the full tablespoon of salt. In fact, a pound of pasta is estimated to absorb only about a quarter of that amount.

Table salt, kosher salt, sea salt… any of these types of salt will work fine, but you&aposll want to avoid iodized salt at all costs as it will impart an off taste to the noodles. If you use salt with grain that is finer than kosher, start with an even tablespoon and add more to taste.

Lastly, when your perfectly seasoned pasta hits the sauce, don&apost throw out the water just yet. Starchy, salty pasta water is the magic elixir to making your pasta taste like a restaurant-quality main dish. 


80 Easy 30-Minute Meals That Everyone in Your Family Will Enjoy

Who else is at the point where coming up with creative new family meals sounds like a Herculean task? Let alone one that won't take ages to make and mess up the kitchen. Well, you can finally breathe a sigh of relief, because we've rounded up tons of easy 30-minute meals to keep your crew full with minimal cooking and minimal fuss (which means easy cleanup too!).

Whether you're looking for scrumptious Sunday dinner ideas or cooking for one, these recipes won't disappoint. Just check out the gorgeous seafood pasta that looks like it's right out of a restaurant. The dish is overflowing with shrimp, mussels, and clams, and you'll be blown away that it only takes half an hour to create. One of Ree Drummond's favorite quick comfort food recipes to make for her family is a toasty, cheesy quesadilla&mdashand there are a few variations here to choose from!

Naturally, there are so many pasta recipes to enjoy (you should definitely check out the Caprese chicken pasta), but you can also find a wide array of other options. For instance, try your hand at the homemade cashew chicken dinner that will satisfy any takeout cravings. Because these quick 30-minute dinners are so simple to put together, you'll have all the joys of a stress-free meal at just a fraction of the price of getting something to-go.


25 Best Ground Pork Recipes That Are Easy on Your Budget

When you&rsquore looking for an easy, affordable weeknight meal, most people turn to their reliable ground beef recipes or chicken dinner ideas that are always a family-favorite. Why not boost your roster of go-to weeknight dinners with some of these easy ground pork recipes that will also impress your family? There&rsquos a meal in here for cravings of any type, whether you&rsquore itching for a comfort food recipe or a dish that&rsquos on the lighter side. The ideas are endless, including crispy homemade potstickers, a cheesy Mexican rigatoni bake, and an unbeatable cozy Italian wedding soup. If you&rsquore in need of quick, easy dinner ideas that you can whip up in no time, try one of the delicious burger recipes you can just throw on the grill. There&rsquos a triple pork burger stacked with bacon and ham, as well as a burger topped with grilled peaches and goat cheese. Of course, there are several reliable pasta recipes that guarantee a satisfying meal, like the potato gnocchi with pork ragù or a classic Swedish meatballs dish over noodles. Break out of the boring weeknight meal rut with these best ground pork recipes to add to your weekly rotation.

You can't skip the incredible grits fries or the homemade burger sauce in this delicious recipe.


Pork and Spaghetti Casserole

Leftover pork roast is put to good use in this delicious pork and spaghetti casserole. Condensed soup, vegetables, and cream make this a saucy, delicious dish. A Parmesan cheese topping is added just before the casserole goes into the oven.


Watch the video: Croazia - Fasana Isole Brioni 4k (August 2022).