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Domenica Marchetti

New Alexandria

Blogger, Domenica Cooks and Contributor at Freelance

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Articles

  • 5 days 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.

  • 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.

  • 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.

  • 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.

  • 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.