Latest news with #Parmigiano
Forbes
22-05-2025
- General
- Forbes
At Da Giorgio Calabrese Kitchen In New Rochelle, Trust Giorgio To Choose Your Menu Of His Specialties
It is the complaint of those who dine out frequently that so many Italian restaurants in the U.S. serve the same menu. Which doesn't bother me a bit, simply because each cook makes a dish its own way and in Rome most restaurants serve Roman dishes like cacio e pepe, penne all'arrabiata and spaghetti alla carbonara and other Roman dishes. Nonetheless, it is always more enjoyable when you come upon a restaurant that veers from the tried-and-true-and-popular while including the safer old favorites. At Da Giorgio, in the New York suburb of New Rochelle, chef-owner Giorgio Giacinto is doing exactly that. For 20 years he has been pleasing his conservative clientele with familiar dishes while providing 40% of his more adventurous guests with new ideas and recipes from Calabria, whence comes his family (He was born in the Bronx.). He opened Da Giorgio in a small shopping strip, with just 46 seats, all filled most nights Da Gorgio is open. The posted menu doesn't really hint at what Giacinto is capable of, so when I dined there with several friends I let him cook for us. None of the dishes had I found elsewhere, starting with some superb, very fat soft shell crabs fried crisp with slivers of garlic and topped with a jalapeño pepper. Before this, he brought out a clothes line dowel with silky thin slices of Prosciutto di Parma hung above an array of Italian cheeses, including smoked imported burrata, Parmigiano, a cup of black, green and red olives, soppressata and peppers. For an appetizer he makes a very pretty, light and refined Calabrian dish as a mosaic of sliced octopus carpaccio with a tangy dressing and crushed taralli breadsticks for contrasting texture. Perky, peppery chicory and a ginger line dressing adds spark to a salad of very tender seared calamari. Eggplant rollatine is no rarity on Italian-American menus, but Giacinto's keeps the focus on the vegetable, not the sauce. The eggplant is first salted then quickly dipped in flour and egg batter, rolled with a mixture of ricotta cheese, spinach, and Parmesan then baked, not deep-fried, with a judicious amount of tomato sauce. Giacinto knows precisely how important the timing is to pasta, so his rigatoni da Giorgio had the perfect chew. First he flash sears slivers of filet mignon that are removed and replaced by thinly sliced zucchini and the pan de-glazed with cognac, a rich demi glaze and heavy cream. The dish is finished with truffle zest and parmigiano. It's a terrific example of his generous style of cooking. 'Chicken Grandma' is more a tour de force than an exceptional dish. Basically it's a form of chicken parmigiano with the chicken pressed flat to form a ten-inch circular chicken cutlet. This is then pan fried, topped with house-made mozzarella, baked and further topped with the pesto the tomato sauce, all of it then put under the salamander to brown and, finally, served with rigatoni in a vodka sauce. It's pretty but the sum of the dish is less than its pretty parts. Tender octopus dressed with olive oil and lemon Da Giorgio Ingenuity carries over to dessert, with a straciatella gelato with Sicilian Orange olive oil with crumbled amaretto cookie and sea salt. When it comes to very personalized cooking, small is almost always better, and Giacinto's little dining room has all the bustle and good feelings of a true trattoria. But he goes further and farther than many of his colleagues who play it safe with a menu of old favorites. Da Giorgio is a place always full of surprises. Full portions of pasta cost between $19 and $26; main courses $25 to $37. DA GIORGIO CALABRESE KITCHEN 77 Quaker Ridge Road New Rochelle, NY 914-235-2727 Open for dinner Wed.-Sun.
Time Out Dubai
19-05-2025
- Entertainment
- Time Out Dubai
Izu Burger officially joins Time Out Market Dubai
There's a new reason to head to Time Out Market Dubai: it's stacked, saucy and made by one of the city's best chefs. Say hello to Izu Burger, launching in the Market on Thursday May 22 and created by the man, the myth, the legend Izu Ani, who's also behind some of the city's most celebrated restaurants, including GAIA, Alaya and Shanghai Me. So, what's on the grill? Izu Burger is where wagyu meets emmental, where milk baguettes hold their own and fried chicken comes with serious swagger. All made with some serious attention to detail. Here, you'll get dirty burgers made with top-tier ingredients and zero shortcuts. Get messy with Izu fries loaded with spice and plenty of Parmigiano, or snack on crispy onion rings topped with cheesy ranch and crunchy beef salami. Credit: Izu Burger Credit: Izu Burger Credit: Izu Burger Credit: Izu Burger Even vegetarians and vegans get their moment, with options built around earthy, umami-rich portobello mushrooms instead of your usual meat substitutes. Wrap it up with Izu's iconic passionfruit cheesecake (IYKYK). Located in Souk Al Bahar, the Market is known for spotlighting Dubai's top food talent, and this latest addition doesn't disappoint. With Izu Burger now in the mix, Time Out Market Dubai reinforces its status as the city's ultimate foodie hotspot. Home to 17 of Dubai's top homegrown food concepts, three cool bars and a 3,000 sq ft terrace with front-row views of the Burj Khalifa and Dubai Fountain, the Market blends best-in-class dining with the buzz of Downtown energy – all under one roof. You might also like: Everything you need to know about Time Out Market Dubai Izu Burger is now open and serving daily, from lunch till late. Whether you're a burger devotee or just hungry for something new, this one's worth sinking your teeth into. Just take a look at the menu: BEEF Trio of Sliders Sliced Angus ribeye, Izu BBQ sauce, tartar, Emmental, served on slider buns. Dhs62 Time Out Edition Izu Sando Sliced Angus ribeye, sourdough, Emmental cheese, homemade pickles and whole-grain mustard mayo. Dhs55 Wagyu Milk Baguette / Potato Bun Sliced Wagyu ribeye, Izu BBQ sauce, tartar, Emmental and your choice of bread. Dhs 82 Add Wagyu: Dhs32 Australian Angus Milk Baguette / Potato Bun Sliced Angus ribeye, Izu BBQ sauce, tartar and Emmental. Dhs62 Time Out Edition Angus Milk Baguette / Potato Bun Sliced Angus ribeye, Izu BBQ sauce, tartar and Emmental. Dhs55 CHICKEN Parmesan Ranch Chicken Burger Parmesan ranch sauce, lettuce and grated parmesan cheese. Dhs43 Horseradish Chicken Burger Horseradish mayo, homemade pickled red cabbage. Dhs43 Spicy Chicken Burger Buttermilk chicken, sriracha maple glaze, spicy dust, coleslaw, spicy mayo, potato bun. Dhs45 Truffle Chicken Burger Buttermilk chicken, pickled jalapeños, parmesan, truffle mayo, potato bun. Dhs50 4 Piece Chicken Strips (Spicy or Non-Spicy) Buttermilk chicken strips, fries, and your choice of dipping sauce. Dhs39 VEGAN / VEGETARIAN Vegan / Vegetarian Burger Homemade vegan patty, ranch sauce, crispy onion, lettuce, onion jam, vegan bun. Dhs42 With or without parmesan cheese SIDES Izu Fries Seasoned with Izu spice blend, Yangnyeom, parmesan and aonori. Dhs22 House Fries / Plain Fries Classic cut, lightly salted. Dhs18 Truffle Fries Truffle salt, parmesan, truffle mayo. Dhs28 Jalapeño Poppers Cream cheese stuffed jalapeños, raspberry compote. Dhs32 Crispy Onion Rings Served with Parmesan ranch and spianata beef salami. Dhs28 SWEET DECISIONS Salted Caramel Milkshake Dhs 32 Passion Fruit Cheesecake Milkshake Dhs 32 Hokkaido Ice Cream Dhs 39 Passion Fruit Cheesecake Dhs 32 It's burgers redefined, now sizzling at Time Out Market Dubai. Mon-Thu noon-midnight, Fri noon-1am, Sat 10am-1am, Sun 10am-midnight. Souk Al Bahar, Downtown Dubai, In other news… 12 awesome things to do this week Everything you can't afford to miss A guide to Etihad Rail: High-speed rail, passenger service, dates and more All the latest details on the UAE's rail system It's official: These are the 86 best restaurants in Dubai Tried and tested by us
Buzz Feed
09-04-2025
- Climate
- Buzz Feed
This Soup Is What I Make While I Patiently Wait For The Weather To Warm Up, And It Only Costs $2 Per Serving
In upstate New York, the arrival of spring still holds onto the brisk chill of winter. Outside, early morning frost blankets our garden beds, and the occasional snow shower drifts through the air. But, despite the cold, life outside is beginning to bloom. Daisies and daffodils peek through the grass, the yellow forsythia emerges at the edges of our neighbors' yards, and the buds on the peach trees suddenly appear. After a cozy winter spent indoors by the fire — with simmering pots of soup and slow-cooker meals that last for days — I find myself in the kitchen searching for that perfect balance between the seasons. For me, that means warm dishes with bright flavors, and this Creamy Lemon Orzo Chicken Soup from Tasty creator Ronica Rupan-Tompkins (aka @mymanabites) promises the best of both worlds. The tang of fresh lemon juice and zest, peppery parsley, and earthy thyme complement the richness of chicken broth, heavy cream, and plenty of garlic. Even better? It's a budget-friendly dish that makes for sublime lunch leftovers, especially with a slice of crusty bread brushed with butter and a simple arugula salad topped with shaved Parmigiano. The only question is: Will I be enjoying this dish by the fire or on the deck? How to Make It In just 30 minutes (10 minutes of prep and 20 minutes of cooking), you'll have a cozy, flavor-packed meal that tastes like it's been simmering all day. Everything comes together in one pot: start by sautéing your aromatics to build layers of umami early on, then add your broth, followed by your orzo to soak up all the flavor. When the orzo is plumped and tender, all you need to do is shred up a rotisserie chicken, toss it in, and let it simmer for about five minutes, just long enough for the flavors to come together. Stir in your heavy cream until your broth is nice and warm, then remove from heat and add your lemon zest and juice for the perfect amount of tang to balance out the richness. Season with salt and pepper, ladle into bowls, and finish with fresh parsley and thyme. Just like that, you have a creamy, dreamy, lemony bowl of comfort that's exactly what you need for welcoming spring. Easy Swaps and Substitutions You may be thinking, why change a good and already delicious thing? Because sometimes, the thrill of culinary creativity takes hold with a pot of soup! Try some of these swaps and substitutes to really soup-rise your taste buds. Use oregano in place of, or in addition to, your fresh parsley and thyme. Give this recipe even more of that one-pot-meal feel by tossing in some handfuls of fresh spinach when you add your shredded chicken. Fresh out of orzo? Ditalini, acini de pepe, conchigliette, or stelline are other small pastas that work well. Why You'll Love It As Much As I Do My favorite thing about this dish is that it's super easy to whip up for a quick weeknight meal. I typically have all the ingredients on hand and can just pick up a rotisserie chicken and some fresh lemons from the grocery store — and voila, dinner is served! At $2 per serving, it's a good go-to for a budget-conscious meal at home. And Finally…What Wine to Drink With It! The bright citrus flavors in this soup pair beautifully alongside a crisp glass of Sauvignon Blanc. With a balanced, refreshing acidity and a citrusy profile of lemon, grapefruit, and lime (sometimes even kumquat!), Sauvy B is the sip for me alongside this cozy bowl of comfort. Want to try Ronica's Creamy Lemon Orzo Chicken Soup or search for more easy, budget-friendly meals? Download the free Tasty app to save this recipe and 7,500+ others — no subscription required.
The Independent
24-02-2025
- General
- The Independent
Five knockout Italian dishes in under 30 minutes
There's a reason Italian food has an entire nation wrapped around its little finger. It's rich but not fussy, indulgent but efficient. The best dishes? They're about big flavour, minimum effort – and usually, plenty of cheese. The Big Mamma group has mastered the art of quick, knockout Italian cooking, and here are five of their best dishes, all ready in under 30 minutes. There's a fiery arrabbiata, a vodka-soaked disco of a rigatoni and a four-cheese gnocchi that might just make you weep with joy. There's also a creamy porcini tagliatelle (because mushrooms are king) and a simple, basil-flecked orecchiette that proves sometimes, less really is more. Tuck a napkin into your collar, crack open the Parmigiano, and let's get cooking. Tagliatelle al funghi porcini Serves: 4 Ingredients: 420g (1lb) fresh pasta (you could even make this yourself) 300g (11oz) ceps or porcini 100g (3½ oz) button mushrooms 50g (1¾ oz) oyster mushrooms 1 garlic clove, crushed 60g (2oz) butter ½ bunch thyme 4 tsp extra-virgin olive oil Salt Pepper Method: 1. Let's start by all agreeing that porcini are the best mushrooms in the world. But it is also important to take advantage of Mother Nature's bounty and try more flavours, whilst being easy on the wallet. So we have no qualms with mixing it up with different types of shrooms. Variety is the spice of life. 2. Roll out the pasta dough to obtain a sheet 3mm (1/10 in) thick (this thickness is vital for texture and soaking up all the sauce). Fold it over 5 times (always in the same direction) then slice it horizontally with a knife in 1cm (1/3 in) strips to obtain tagliatelle. Set aside. 3. Wipe off any dirt from the mushrooms with a damp cloth (don't wash them under a tap – they hate that!). Cut them into uniform slices. Heat the butter, thyme and garlic clove in a saucepan. Add the mushrooms and brown them over a high heat. Once they are cooked, remove the garlic. 4. Cook the tagliatelle in salted boiling water for 2-3 minutes (no more). Drain and add straight to the saucepan with the mushrooms and mix in the olive oil. Serve in pretty pasta bowls. A minute to spare? Our chef Albi absolutely adores Parmigiano. Accordingly, he uses it at every stage: in the recipe itself, as a seasoning, and when he plates. We'll let you decide whether you want to follow his example – you're the boss. Rigatoni alla vodka Serves: 4 Ingredients: 500g (1lb 1½ oz) rigatoni 400ml (1 3/4cups) tomato sauce 200ml (generous cup) single cream 20g (¾ oz) butter 1 shallot (not too small), chopped ½ glass vodka ½ bunch chives, chopped (optional) Salt Pepper Method: 1. Cook the rigatoni in a saucepan of salted boiling water until al dente. In another saucepan, brown the shallot in the melted butter. 2. Deglaze the shallot pan with the vodka. Whilst you wait, pour yourself a shot. Cin cin! Add the tomato sauce and cream, and simmer over a low heat for 5 minutes. 3. Roughly drain the pasta (putting aside a little of the cooking water) and add it to the saucepan with the sauce. If the sauce is too thick, you can add half a ladleful of the cooking water. Grind over a little pepper and, if you're fond of greenery, sprinkle over some chives, too – this is truly a disco recipe! Gnocchi al four formaggi Serves: 4 Ingredients: For the gnocchi: 1kg (2¼ lb) good-quality potatoes 1 egg 350g (2½ cups) bread flour (Type 1 Italian flour) Salt For the seasoning: 400g (1¾ cups) Parmigiano fondue 200g (7oz) gorgonzola 100g (3½ oz) fior di latte (or mozzarella) 150g (½ cup) ricotta 150g (5½ oz) Parmigiano Reggiano, grated Method: 1. The gnocchi: wash the potatoes, with their skins still intact. Put salted cold water in a saucepan, bring it to the boil and then add the potatoes, simmering them until they are ready (do not allow the water to come to the boil while they are cooking, as their skins could split). Drain the potatoes, then peel and mash them till smooth (don't swear! And avoid using a fork). Add the egg and flour, and knead the resulting dough by hand. Be fast as lightning here, so the potatoes don't cool down. 2. Roll this dough into sausages about 40cm (16in) long and 2cm in diameter. Use a knife to cut them into gnocchi around 2cm long. Put them in salted boiling water and cook until they rise to the surface. Drain them with a skimmer (if you don't have one, use a sieve – just get 'em outta the water) and transfer them to a bowl. 3. Now for the pièce de résistance. Add all the cheeses and the Parmigiano fondue to the gnocchi and mix. Transfer this mixture to an ovenproof dish or casserole and put under a medium grill for 15 minutes. Serve the gnocchi on a large plate, or straight from the dish. Enjoy – this dish is an absolute stunner. A minute to spare? Did you know that forks almost became obsolete after the fall of the Roman Empire? Legend has it that this piece of cutlery is now used practically all over the world only because Italians clung on to it to eat their pasta. You're welcome. Orecchiette al pomodoro Serves: 4 Ingredients: 500g (1lb 1½ oz) orecchiette 450ml (scant 2 cups) fresh tomato sauce (you can also make your own – it will be even better that way) 1 bunch basil 150g (5½ oz) dry ricotta (ricotta salata) (you will find this in an Italian deli – if not, buffalo mozzarella will do, but try the deli first) Extra-virgin olive oil Method: 1. Heat the tomato sauce in a saucepan over a low heat. Cook the orecchiette in salted boiling water until they are al dente. Drain them roughly with a slotted spoon and put them into the saucepan with the tomato sauce. The secret is to finish the pasta in the sauce, stirring all the while so it absorbs all the flavour. 2. Remove from the heat, add the basil leaves and a glug of the olive oil. Stir thoroughly and serve on a pretty plate in the middle of the table. At the last moment, grate the lovely ricotta atop. All hail Santa Ricotta A minute to spare? Empty the dishwasher. If it's dirty and full, turn it on; it would be a shame to have to put all your washing up in the sink overnight as there's no room. Spaghetti all' arrabbiata Serves: 4 Ingredients: 500g (1lb 1½ oz) spaghetti (thick dried spaghetti,as these will suck up the sauce) 1 tin of tomatoes 1 garlic clove, crushed 2 fresh chillies, finely chopped Black olives (optional) Capers (optional) Extra-virgin olive oil Salt Method: 1. Drizzle some olive oil into a saucepan and saut. The finely chopped chillies, tomatoes (or tomato sauce) and garlic clove and simmer for 20 minutes. 2. Meanwhile, cook the spaghetti in a saucepan of boiling water until perfectly al dente. Drain the spaghetti and add to the pan with the other ingredients. If a little cooking water goes in as well, that's all to the good. The sauce, the sauce, my kingdom for a sauce! 3. An optional addition that looks great and tastes great: add a few black olives and capers to the sauce – this will give you the levelled up Pokémon version, the puttanesca! Gather your lovers, best friends, foes and family round the table – it's time to put your differences aside, and get stuck in. A minute to spare? Put a slice of bread on side plates and a small bowl of extra-virgin olive oil in the middle of the table. It'll make the 'foodies' happy, and will also cool down the flames for any guest who finds the chilli too hot to handle.
