Italian Potato Chips, Preserving Mozzarella, Stracciatella alla Romano, A Sicilian Duchess, and 10 Great Italian Cookbooks
SeriousEats – Can you rescue poorly stored fresh mozzarella? The folks over at SeriousEats.com look at different methods for reconstituting and storing fresh, whole milk, mozzarella. Here at Scordo we recommend you buy only what you’ll consume for the day.
NY Times Dining and Wine – Roman style egg drop soup or stracciatella alla Romano is a fantastic soup and this recipe from the New York Times is a good one (the key to the soup is homemade chicken soup, of course).
SeriousEats – We had to mention Seriouseats.com twice this week because of another great article; namely, a review of 10 great Italian cookbooks. The list is very good, though it’s lacking in regional cookbooks (the very soul of Italian cooking).
New York Magazine – a look at Italian potato chips and how they’re about to enter the US market. Italian potato chips are thin and seasoned a bit differently than the standard US chip. Specifically, you’ll find exotic flavorings and less salt.
Forktales – Ever wonder what it would be like to have a cooking lesson in Sicilia conducted in a palazzo by a Duchess? Well, Julia Della Croce article will mesmerize you with wonderful photos and descriptive prose.
