This week's recipe features swordfish (the steak of the sea) paired with our Spicy Calabrian Sauce. As many of you already know, the Spicy Calabrian is one of my personal favs since
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The Tomato ‘Nduja does a lot of the heavy lifting in this dish, adding spice and depth to linguine and clams. Fresh parsley is the classic accent, make sure you add some.
Salted cod, or baccala, is a traditional Italian ingredient. Sauté your salted fish with tomatoes, capers, olives, and lemon juice before roasting it in the oven until the tomatoes start to burst.
Dried and salted fish doesn’t sound like something to get too excited about. But if you ask an Italian about baccalà, or salted cod, you’ll see their eyes light up.
Think of this dish as something between a stew and a pasta sauce. It’s every bit as good as-is—with crusty bread, of course—as it is accompanying pasta (go with a short pasta
Swordfish is an important fish where I come from in Calabria. Its meaty texture is like a steak and very satisfying.
This spaghetti dish is the perfect 'primo piatto' for this year's Christmas Eve dinner.
our Crushed Summer Tomatoes add the perfect texture and flavor to the sauce
These deliciously stuffed squids, with a mix of breadcrumbs and cheese, make a perfect appetizer or light dish.
Fish Stew, Zuppa di Pesce or Cioppino; this dish screams Italian Christmas dinner whereever you are in the world.
I love couscous and I love mussels. The combination always reminds me of Christmas Eve dinner...
Unless you're lucky enough to own a wood-fired pizza oven, homemade pizza will never compare to your favorite pizzeria, but it can get pretty close! Here's the perfect trick.
Saganaki, a traditional Greek preparation named after the pan in which it’s prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce
Whether you're gluten-free or not, this spiralized zucchini 'pasta' dish will satisfy your cravings for a delicious meal
Instead of poaching, you can also grill the shrimp with some EV olive oil and sea salt for a whole different flavor and texture
Try to cook shrimp the same day you buy them... and keep them in the fridge on ice to keep them nice and fresh