If you crave the crunchiest calamari, put the wheat flour aside and think tempura. We’re not talking about anything heavily coated here, but a light golden brown crispy coating using rice flour. Many recipes for fried calamari call for a light dusting of flour. However, if you want calamari to take on color and crispiness, […]
On March 15th, 1976 I woke up to the sounds of my mother sobbing. Lying in my bed, I knew that my Grandfather, Frank Dellisanti, passed away. What I did not know was that would be the beginning of the end of life as we knew it. For the first 12 years of my […]
Here is a recipe for Pasta e Faggioli that I make which is amazing. The rind really adds depth.
I can’t stop making it. http://bit.ly/9wFYxm