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3 weeks ago | 
themediterraneandish.com | Domenica Marchetti
Warm the broth. Pour the stock or broth into a pot and place over medium heat. Bring it to a gentle simmer and cover the pot to keep it warm. Soften the onion. Heat 2 tablespoons butter in a deep skillet or heavy-bottomed sauté pan over medium-low heat. When the butter is melted, stir in the onion and cook, stirring often to prevent browning, until softened, 6 to 8 minutes. Toast the rice.
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1 month ago | 
themediterraneandish.com | Domenica Marchetti
Make the Tomato Sauce. Set a large sauté pan over medium-low heat and add the olive oil. Once the oil begins to shimmer, add a lightly crushed garlic clove and, if you like, a pinch of red pepper flakes. Cook pressing down on the garlic to release its flavor, 3 to 4 minutes. Remove the garlic (or leave it in) and stir in the tomato purée (passata), and a pinch of salt. Add a pinch of sugar, if you want to tame the acidity of the sauce, but it’s not necessary.
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Feb 3, 2025 | 
washingtonpost.com | Domenica Marchetti
Democracy Dies in Darknessclock1 hour 20 minscourseMainCommentSaveBy Domenica MarchettiThis fresh pasta dough boasts a subtle golden glow from the semolina flour and comes together with ease when made by hand or in a food processor. You can use this recipe in any dish that calls for making fresh pasta from scratch, picking up at the point where it tells you how to cut and cook the noodles. Or follow the instructions below for how to roll and cut a few common options.
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Dec 6, 2024 | 
themediterraneandish.com | Domenica Marchetti
Prep the broccoli rabe. Thoroughly rinse the broccoli and trim off any tough bottom stems. Coarsely chop the tender stalks, leaves, and florets into large pieces and set aside. Brown the sausage. Pour 2 tablespoons olive oil into a large deep skillet or sauté pan and set over medium heat. Scatter the sausage into the pan and cook, stirring often, for 10 to 12 minutes, until nicely browned but still tender. Deglaze the pan. Raise the heat to medium-high and pour in half of the white wine.
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Nov 24, 2024 | 
buonadomenica.substack.com | Domenica Marchetti |David Leite
WELCOME to Buona Domenica, a weekly newsletter of Italian home cooking and baking. I’m a journalist, cooking teacher, occasional tour guide, and author of eight cookbooks on Italian cuisine. Please note the temporary schedule changes to this newsletter. I’ve scaled back slightly while I work on my book. This is a bonus newsletter for paid subscribers (free subscribers receive a preview); the next newsletter for all subscribers will go out on Dec. 1.
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Nov 4, 2024 | 
themediterraneandish.com | Domenica Marchetti
Get ready. Rinse the lentils thoroughly in a fine mesh strainer and be sure to pick out any tiny stones or other debris. Set aside. If you’re serving with croutons, preheat the oven to 400°F. Sauté the aromatics. Pour the olive oil into a Dutch oven or other heavy-bottomed pot and set on medium-low heat. Stir in the garlic, celery and onion, fennel, chili pepper, thyme sprigs, and bay leaf. Cook until the vegetables are softened and their perfume starts to fill the kitchen, about 7 minutes.
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Oct 23, 2024 | 
themediterraneandish.com | Domenica Marchetti
Roast the sweet potatoes. Heat the oven to 400° F. Place the sweet potatoes on a baking sheet and prick a few holes in them with a fork. Bake until completely tender, 45 to 60 minutes. Cool and drain the sweet potatoes. Slice them open with a knife and let them cool briefly. Line a colander with a double layer of cheesecloth or paper towels and scoop the flesh into it. Squeeze or pat out as much liquid as you can.
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Oct 14, 2024 | 
themediterraneandish.com | Domenica Marchetti
Gently cook the vegetables. Pour the oil into a large skillet or heavy-bottomed sauté pan. Add the onion, fennel, peppers, and garlic and turn the heat on to medium. Stir to coat the vegetables with the oil and sauté for 10 minutes, tossing often to prevent burning. Season with 1 teaspoon salt and cover partially. Cook for another 10 to 15 minutes, stirring frequently, until the vegetables have softened but still have a bit of firmness to them. Add the tomatoes and capers.
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Oct 7, 2024 | 
themediterraneandish.com | Domenica Marchetti
This homemade pasta recipe will show you that making pasta from scratch is easier to master than you may think! And you just need 3 ingredients to make silky, golden egg pasta, or pasta all’uovo as my family calls it: flour, eggs, and a drop of olive oil. My Italian mother made homemade pasta often. She cut her smooth egg-rich dough into a variety of shapes, but among my favorites were her fettuccine—silky flat noodles.
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Aug 20, 2024 | 
themediterraneandish.com | Domenica Marchetti
Macerate the figs. Use a small knife to split the vanilla bean in half lengthwise and scrape out its seeds. Add both the seeds and pod to a heavy-bottomed non reactive saucepan or Dutch oven, along with the figs, sugar, citrus zest, and citrus juice. Gently toss everything together with a silicone spatula or wooden spoon. Let the mixture macerate for 30 minutes to dissolve the sugar. Reduce into a jam. Set the pot over medium-high heat and bring to a boil.
