Welcome to Actually Italian! I'm Sal and I'm a first-generation Italian American who moved back to the Old Country. I grew up in a very Italian home and learned a lot about how important the food culture of Italy is and how it adds so much quality to life.
I am focused on showing you how to make authentic Italian dishes and not the usual Italian American recipes. I feel like the traditional food in Italy is very misunderstood and is much better than people even realize. By focusing on the regional specialties in Italy, I think you will be surprised by some of the recipes.
If you love Italian food and want to deepen your knowledge then this channel is perfect for you. Make sure to like and subscribe as well as visit my website for the printable recipes.
I hope you enjoy these recipes cooked from the heart! Sal
Cook the meat at first with rosemary and thyme until brown, not grey, it should be crunchy, this is where all the great flavor is created. Cooking only until grey is a waste of good meat! Remove the meat once brown and then add your vegetables. Once softened, mix together and add wine, boil until alcohol is evaporated, add the broth, milk etc. and leave it on low heat for at least 3-4 hours
Cook the meat at first with rosemary and thyme until brown, not grey, it should be crunchy, this is where all the great flavor is created. Cooking only until grey is a waste of good meat! Remove the meat once brown and then add your vegetables. Once softened, mix together and add wine, boil until alcohol is evaporated, add the broth, milk etc. and leave it on low heat for at least 3-4 hours
Yes pasata goes in a true bolognese ? And milk? I’ve met so many Italians say this bolognese is wrong and there’s no tomatoe or no milk. I’m half neopolitan and my cousins in bologna make the bolognese this way.
@@Selahattinsuleiman I stick to the original recipe created by the 19th Century Italian gentleman, who came up with the ingredients. His name escapes me, a posh chap he was. Judging by your name, which is Suleiman, you're not exactly Italian, are you? So I don't give a flying poke about your tomato 'bolognese'.
There is only 1 official recipe by the Bologna chamber of commerce, but one should wonder how that recipe was singled out. Ragouts that were the precursor to ragu alla Bolognese are numerous. For example. Pelegrino Artusi's recipe is different from this and other recipes using tomato.
I like my tripe firm a bit . Not soft It’s soft when your purchase cooked or pre boiled ,a good test tripe must be row when you buy And cook slow in a peeled tomato sauce I cut to piece then put some red wine to evaporate for while in the pot lid on remove the juice from the tripe drain any liquid prior add onion oil and cook till onion soft then add tomatoes peeled basil salt let cook till reach you prefer time to cook Delicious yummy
Excellent post. My only quibble is that rabbit doesn't taste like chicken. It tastes like rabbit. A delicate and sweet meat that's worth the extra few bucks it costs.
Thank you for posting this Sal. I will prepare this for dinner tonight.i have done this before with rice. I note your comments about cooking squid very quickly in other recipes but in NZ the squid is like a tyre even after a min or two. I don't have this problem with Squid in Australia.???? It's a mystery to me😊
Never had it this way. Usually in Sicily we had it with red sauce. This was in Marsala. But everything else was the same. I think we had escargot this way.
What an easy recipe to make biscotti no mess and no stickiness. I like that the dough can be rolled out and not spoon it on the cookie sheet. I can’t wait to make them.
Love your channel and content. Enthusiastic supporter. Excellent work on the authenticity of the dishes. My mother was born in Bologna and my grandfather was a Bolognese restauranteur and I appreciate the accuracy you have shown with the recipes. One other thing, I am an Italian speaker having lived in Milan when I was a child and worked there professionally as an adult. I am Australian however and I have noticed how Americans typically mis-pronounce Parmesan Cheese. In Italian it's parmigiano reggiano and in English it's simply parmesan cheese or just parmesan. I notice that Americans typically pronounce it as par-me-jian. In Italian there is no "ge" sound like in "garage". That is more of a French sound. In Italian it's pronounced with a hard "g" like in "just" (don't shoot me I know there is a bit of a contradiction here with "j" and "g"). Also it's not truncated. You could get away with just saying parmigiano for the completely authentic experience. Otherwise perfect presentation. Sorry about the parmesan comment.
My neighbor Patsy(Pascual) and his wife Carmella always asked me to try their Tripe but when they told me it was cow's stomach I just couldn't. Smelled great.
The interesting thing about the first known version of maccheroni alla bolognese recorded by Pellegrino Artusi is that it does in fact not contain tomatoes. So many people think that tomato is an essential ingredient in Bolognese, but it is not included in more traditional style Bologneses even to this day, although quite ubiquitous.
Where's the white wine? I always brown the stuffed squid in olive oil, to them I add some good white wine, then basil, tomatoes, olives a little pepperoncini, etc...transfer skillet to preheated oven to finish. It's always better with the wine. I also add anchovies and parsley to the stuffing.
As a (acquired) ligurian myself, I have to say this is exactly how it's commonly done here in Genova. Some recipes may slightly differ, everyone has his own "secrets" of sorts
great recipe, Sal. My Neopolitan grandparents and mother used to cook it when i was very young but i don't remember how it was done. As i got older i came to enjoy the more tomato based recipes - spain/rome/france. Tripe is still, in general, frowned upon in England as it has too many negative associations - i find that a real shame because it is a very enjoyable food. David from UK
