All posts filed under: Italian

Shiso Tobiko (Flying Fish Roe) Spaghetti

This summer, I ate at Basta Pasta in NYC, which is a restaurant that makes pasta the way that it is made by Italian restaurants in Japan. Although many of their dishes are classic Italian, there are a few surprising dishes that top Italian pasta noodles with a mixture of Japanese and Italian ingredients. In other words, it is Japanese-style spaghetti; in Japan this is called wafu pasta or wafu spaghetti since wafu (sometimes also spelled wafuu) means “Japanese-style”. As explains, this style emerged in the 1970s when “essentially, things that are usually eaten with white rice were mixed into or put on top of spaghetti and other [Italian] pastas”. The resulting flavor combinations are a fun and unexpected mix, which strangely go well together.

Fried Roman Jewish Style Artichokes

These fried artichokes are especially pretty because they are pressed so that their leaves open up and resemble flowers. The leaves are crispy like chips and the hearts are meltingly soft. Either regular artichokes or baby artichokes can be used. Regular sized artichokes have a nice big heart and big leaves. Baby artichokes are cute; they have a very small heart so they will be mostly crispy leaves but are faster to prepare since they don’t have a choke. Since there is no batter, these are very simple and easy to fry. The frying is done in two steps–the first frying is at a low heat to cook the artichokes through, and the second frying is done quickly at a high heat to brown and crisp them. Source: “Carciofi alla Giudia — Crisp-Fried Whole Artichokes” from “Essentials of Classic Italian Cooking” by Marcella Hazan. Marcella Hazan’s recipe is written for whole artichokes; for baby artichokes, I used the timing for baby artichokes from “Baby Artichokes, Jewish Style” from “Vegetable Love” by Barbara Kafka. I like to use fried herbs …